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protien= chicken

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Dairy= dressing and cheese

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Truly THE BEST ever. With crispy, seasoned croutons, grilled chicken and an easy dressing!
This crisp, fresh caesar salad with homemade crispy croutons and perfectly juicy grilled chicken (hello, Spring!) has been getting me through these past few weeks. For starters, it's finally starting to warm up to use a grill. But when it snows in the middle of April in Chicago, I'll throw these chicken breasts on a grill pan.

Store-bought croutons or dressing can of course be used here but we all know the store-bought version just does not compare. Nope, nothing compares to those freshly baked, slightly garlicky seasoned croutons, and the homemade dressing is just right - not too rich, not too creamy. It really is just right.

I will also point out that there are no egg yolks or anchovies in this (although you can certainly add those in to your liking if you wish). As for the chicken, if white meat is not your thing, thighs can easily be substituted. And you can prep everything in advance, making this a very quick weeknight meal on those super busy, hectic nights.

for the croutons

for the chicken

for the dressing

for the salad

for the croutons

In a small bowl, whisk together olive oil, parsley and garlic; season with salt and pepper, to taste.

Spread bread cubes in a single layer on a baking sheet. Stir in olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside.

for the chicken

In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.

In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.

Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.

for the dressing

In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste.

for the salad

To assemble the salad, place romaine in a large bowl; top with chicken and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.

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Best Chicken Caesar Salad with Homemade Croutons - Damn Delicious

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Best Chicken Caesar Salad with Homemade Croutons - Truly THE BEST ever. With crispy, seasoned croutons, grilled chicken and an easy dressing!

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Carbs, fruit

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fruit

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Chocolate-Covered Strawberries Are the Easiest Fancy Dessert for Valentine’s Day

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Vegetables, tofu, and healthy broth

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This miso soup is easy to make in just 15 minutes with dashi stock, miso paste, silken tofu, and green onions for a deliciously savory appetizer.

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The BEST brownie recipe! With crispy edges, fudgy middles, and rich chocolate flavor, these homemade brownies will disappear in no time.

For years, I couldn't seem to find a recipe for brownies that met my standards. Anytime I made homemade brownies, I wanted them to be just like the ones I ate as a kid - super fudgy, moist, and chocolaty, with crispy edges and crackly tops. But the thing is, these brownies didn't come from a recipe. We always made them from a box. Nowadays, I prefer to bake from scratch, but no brownie recipe I tried could live up to the chocolate brownies of my childhood.

So this fall, as I flipped through Michelle Lopez's new book Weeknight Baking , her recipe for Boxed Mix Brownies, From Scratch caught my eye. Would I finally be able to make homemade brownies that would be just as delicious as the ones from a box?

The verdict: yes! I've had this brownie recipe on repeat since the first time I tried it. It calls for basic pantry ingredients, and it's hardly more difficult than using a mix. As for the brownies, they're true perfection - glossy, fudgy, and filled with rich chocolate flavor. Trust me, you're going to want to make them ASAP!

Another thing you should do ASAP is check out Weeknight Baking ! This book is packed with crave-worthy recipes that are meant for busy weeknights. Each one comes with fun variations (I have my eye on the matcha snickerdoodles) as well as tips for becoming a more efficient baker. After years of juggling a 9-to-5 job and running her blog, Hummingbird High , Michelle is full of wisdom on how to bake on a busy schedule. She writes, "We're all doing the best we can with what we have. And I'm going to help you bake any night of the week that works for you." If you love baking, you'll love this book.

Homemade Brownie Recipe Ingredients

Back to Michelle's recipe for brownies! In order for it to turn out like (aka better than) the boxed mix, Michelle uses granulated sugar, all-purpose flour, salt, and chocolate chips. Then, she adds these key ingredients:

2 eggs + water - Michelle uses a bit of water with the eggs to achieve the moist, gooey texture of boxed mix brownies without any commercial emulsifiers. And because this recipe doesn't contain any baking powder, eggs are essential for helping the brownies puff up in the oven.

Powdered sugar - The trick to making homemade brownies that are just like ones from a box! Powdered sugar contains cornstarch, which helps thicken the batter without the chemical additives you'd find in a mix.

Unsweetened cocoa powder - Michelle recommends using Hershey's Special Dark Dutch-processed cocoa powder (I used Whole Foods' 365 Cocoa Powder). Make sure to sift it if it's lumpy!

Oil - While many recipes for brownies use unsalted butter, Michelle's calls for canola oil, just like the boxed mix. I use olive oil because it's what I keep on hand, and I love the rich flavor.

Vanilla Extract - 1/2 teaspoon vanilla really amps up the chocolate flavor.

That's it! These fantastic homemade brownies are so easy.

How to Make Brownies from Scratch

First, mix together the dry and wet ingredients in two separate bowls. Combine the sugar, flour, powdered sugar, cocoa powder, chocolate chips, and salt in a medium bowl. Then, whisk together the eggs, olive oil, and water in a large one.

Next, combine the wet and dry ingredients. Sprinkle the dry mixture over the wet one, and fold until just combined. The batter will be thick!

Then, pour the batter into an 8×8 inch baking pan lined with parchment paper. Use a rubber spatula to spread it to all four sides of the pan and to smooth the top. The mixture will be very thick - that's ok.

Finally, bake! Transfer the pan to a 325-degree oven and bake for 40 to 45 minutes, until a toothpick inserted comes out with a few crumbs attached. Allow the brownies to cool completely before slicing and serving. Enjoy!

Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month. Last time I made these, I doubled the recipe and stored the second batch in the freezer. It was so fun to have them on hand for a quick and easy dessert or afternoon treat!

Best Brownie Recipe Tips

Better chocolate chips = better brownies. In her book, Michelle writes that one of the biggest secrets to making great brownies is using large, good-quality chocolate chips. She recommends Ghiradelli's 60% Cacao Bittersweet Baking Chips, while I love Enjoy Life's Dark Chocolate Morsels. Either brand would fantastic in this recipe!

It's better to pull them out too early than to leave them in too long. No one likes dry brownies, so err on the side of caution when you're making this recipe. Bake them until a toothpick inserted comes out with just a few crumbs attached. If you're on the fence, go ahead and take them out of the oven. They'll continue to firm up as they cool!

Wait for them to cool. Try your best to resist eating these guys straight out of the oven. Letting them cool makes them gooier and fudgier, and they'll be less likely to crumble when you slice them. Plus, they'll have an even richer chocolate flavor. Trust me, it's worth the wait!

More Favorite Desserts

If you love this brownie recipe, try one of these yummy treats next!

Best Homemade Brownies

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Best Homemade Brownies - Love and Lemons

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The best brownie recipe! Made with cocoa powder and chocolate chips, these homemade brownies are fudgy, gooey, super chocolaty, and easy to make!

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Warning: I get requests about how to make peking duck at home recentely, so I publish this post. But summer is not a good season because of the high temperature. You can keep this for cooler days.

Maximally approached homemade Peking duck finished in an oven with duck pancake. Compared with chicken, Duck is not a common choice in Chinese kitchen. But I am a duck lover, especially for roasted whole duck. Peking duck is my ideal star.

It is not difficult to make a homemade Peking duck. But this is not the authentic Peking duck recipe because I just do not have enough tools for finish all the steps. And I simplified the steps to make this recipe realizable at home.

To begin with a perfect Peking duck recipe at home, firstly choose head on (easy to hang for air drying out), clean and leaner ducks. Add around 1 teaspoon of white vinegar in clean water and soak the duck for 1 hour. Then prepare lines and tie the ducks from the top of the neck. Hang them on hooks. I hang the ducks on the top of kitchen pool. Please note: I make this peking duck in March when the room temperature is around 13-15 degree C, you will need to hang the duck in fridge or in a room with air conditioner in hot summer days.

You can see the difference from the follow picture. The right one is well tightened and the left one is still waiting for the treatment.

Then mix 2 tablespoons of oyster sauce with1/2 tablespoon of Chinese cooking wine and 1 teaspoon Chinese five spice powder. Spread the sauce on the inner side of the duck.

In a small bowl, mix 2 tablespoons of maltose with 2 tablespoons of hot water and 1/2 teaspoon white vinegar. Then brush the liquid evenly on the duck skin (the liquid should be warm for the first brushing). Then wait for 30 minutes and brush again. Hang on for at least 24 hours (I don't recommend making this is summer, autumn and winter are the best seasons). In winter, you can hang up for 5 days.

Then seal the bottom before roasting.

Pre-heat oven to 180 degree C. Place the duck on a baking grill and use a lined baking pan to catch the drops. And then roast for 20 minutes. Then take the duck over and roast the other side for another 15 minutes. Lower the temperature to 120 degree C and continue roasting for 30 minutes. (My bird is around 1000g each one, if you get larger ones, lengthen another 10 minutes for 500g weight addition).

Let the skin even crisper

Option 1: heat enough hot oil, then hold the neck and pour the hot oil on the skins. I use a very deep bowl for this step. Be carefully, do not get burnt by the hot oil. This help to make the skin even crisper.

Option 2: Set the oven temperature to 180 degree C again and re-roast for 6-10 minutes (watch carefully at this step and do not let the skin get burnt.)

How to cut the duck

Rest the duck for several minutes before cutting. Firstly cut a line around the breast. Then divide into two part in the middle.

Then slice the breast meat one by one.

How to serve

Make peking pancake during the roasting time, cut cucumber into small strips. Cut the leek onion in half, take the green part out and cut the remaining white shell and then cut into small shreds.

Sweet bean sauce: mix 2 tablespoons of sweet bean sauce with 1 tablespoon of sesame oil. Sweet bean sauce can be found in typical Asian supermarkets or Amazon under various English names, but with the same Chinese name (Simplified Chinese:甜面酱; Traditional Chinese: 甜麵醬). Sweet bean sauce is made from soy beans and mainly used as a seasoning for example zha jiang mian.

How to assemble

Take one peking duck wrapper, brush around 1 teaspoon of sweet bean paste on the bottom, lay a small brunch of shredded leek onion and a small strip of cucumber. Then place two slices of duck breast.

Roll up and enjoy!

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Warning: I get requests about how to make peking duck at home recentely, so I publish this post. But summer is not a good season because of the high temperature. You can keep this for

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This CELERY SALAD will Rock Your World (I guarantee it!)

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A light and delicious Greek Yogurt Parfait recipe that is perfect for breakfast, snack or even a healthier dessert!

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vegtables

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Mashed potato, flour and an egg -- all you need to knead for gnocchi.

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Classic Shrimp Scampi Is the Best 15-Minute Meal

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It’s light and fresh but oh so satisfying. 🍤

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Protein, zinc, carbs

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Skirt Steak Recipe {PERFECT Every Time} - The Big Man’s World ®

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Learn how to cook the perfect steak with this foolproof skirt steak recipe. It’s tender, juicy, and needs just a handful of ingredients.

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protein, carbs

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These healthy peanut butter bars are a delicious and healthy snack that satisfies your sweet tooth! Made with FOUR wholesome ingredients!

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These DELICIOUS oatmeal chocolate chip cookies are so easy to make and basically irresistible! They make wonderful presents and store well for a perfect anytime treat.

What You'll Need for This Recipe

Rolled Oats: Rolled or old-fashioned oats are larger and have more "chew" than quick oats would. In a pinch you can sub those in if needed though.

Unsalted butter: If you'd like to use salted butter just reduce the salt added by 1/4 a teaspoon.

Chocolate Chips: I used semisweet chocolate chips in this cookie but you can definitely use bittersweet chocolate instead.

How to Make Oatmeal Chocolate Chip Cookies

1. Whisk the dry ingredients together in a large bowl.

2. Combine the butter and sugars in the bowl of your stand mixer and beat together until well mixed.

3. Add the egg and vanilla to the batter. mixing until combined.

4. Add the flour mixture and mix on low until almost incorporated, then add the oats and chocolate chips. Mix until combined.

5. Scoop that batter with a small ice cream scoop. It's about two tablespoons of dough per cookie.

6. Roll into a balls and bake at 375F for 8-10 minutes. It never hurts to add a few chocolate chips on top of each cookie. This way you'll have nice spots of chocolate peaking out of each cookie.

Pro Tips for Making these Oatmeal Chocolate Chip Cookies

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well.

Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.

Try using chocolate chunks or roughly chopped chocolate for a more rustic look with bigger pools of chocolate.

Your cookies are done when the edges start to brown. The centers will not be raw but they aren't fully set either.

Frequently Asked Questions

How long can you store the cookie dough for?

You might want to only bake up a partial batch of cookies and save some dough for later. Excellent idea! Wrap the dough well with no air pockets and it will keep for up to a week in the refrigerator and 2 months in the freezer. When you're ready to bake them the refrigerated dough can get scooped up and placed right on the baking sheet. Frozen dough needs to warm up a bit so transfer to the fridge for a few hours to overnight before scooping.

How long will Oatmeal Chocolate Chip Cookies Keep For?

Properly stored in an airtight container the cookies will keep for up to two weeks. If frozen the cookies will be good for two months. Like most cookies these taste best straight out of the oven though!
If you've tried this oatmeal chocolate chip cookie recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
* Nutrition Disclaimer

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These DELICIOUS oatmeal chocolate chip cookies are so easy to make and basically irresistible! They make wonderful presents and store well for a perfect anytime treat. Rolled Oats: Rolled or old-fashioned oats are larger and have more "chew" than quick oats would. In a pinch you can sub those in if needed though.

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Vegetables, dairy

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A big, bountiful salad is the best way to celebrate delicious seasonal produce! Here are 51 stunning salad recipes I love to make again and again.

Salad recipes are my favorite way to showcase vibrant, in-season produce-fruits and veggies that taste so good on their own that it doesn't take much to make them into a delicious meal. On cold winter nights, I like to brighten up our table with a colorful mix of root veggies and hearty greens. On beautiful, warm days when I'd rather be outside than in the kitchen, summer salads are the perfect lunch or dinner: they're simple to toss together, but they're super flavorful nonetheless.

Whether you want to add more plant-based meals to your diet or are simply looking to change up your salad game, you'll find tons of inspiration in the salad recipes below. With everything from green salads to pasta salads and more, these recipes are perfect for passing at potlucks, serving as dinner side dishes, and enjoying as full meals on their own.

Green Salad Recipes

Green salads don't have to be boring, and these recipes are here to prove it! I often make these salad recipes for a healthy lunch, but they're great cookout and dinner side dishes too.

Italian Chopped Salad
This chopped salad is so flavorful that even salad skeptics will pile their plates with seconds! The key ingredients? A punchy dressing, pepperoncini, and TWO types of cheese.

Arugula Salad with Lemon Vinaigrette
Juicy roasted grapes, toasted almonds, and shaved Parm give this simple salad an elevated twist.

Pasta Salad Recipes

Pasta salads are the ultimate summer picnic food and a great party dish at any time of year. You can make them ahead, and they can double as a side dish for some and a main dish for others. Plus, like all salad recipes, they're a fantastic showcase for the season's best produce.

Easy Pasta Salad As its name suggests, this pasta salad is a breeze to make. Just whisk together the zippy lemon dressing in a big bowl, add the other ingredients, and toss! You'll end up with a heavenly combo of fresh and tangy summer flavors.

Tortellini Salad
Our kiddo loves this salad, and I think you will too! It's briny and bright, filled with chewy, cheesy tortellini, pepperoncini, and artichoke hearts.

Creamy Vegan Pasta Salad
This creamy pasta salad recipe isn't made with mayo. Instead, tahini gives the dressing its delicious rich texture.

Sesame Soba Noodles
Not your average pasta salad! A tangy sesame-ginger dressing coats gooey soba noodles, green veggies, and avocado.

Crowd-Pleasing Slaws

Slaws are typically made with hardy veggies like cabbage, broccoli, or kale, so they hold up well if you dress them in advance. Because of this, they're some of the best salad recipes to make ahead. Often, their flavor and texture even improve after an hour or two in the fridge!

Kohlrabi Slaw
Need a simple side dish to round out a meal? You can't go wrong with this 10-ingredient slaw! Crunchy and refreshing, it comes together in minutes.

Best Broccoli Salad
You won't miss the bacon in this lightened-up twist on classic broccoli salad. Smoky roasted nuts take its place. They're crunchy, rich, and savory-be sure to make extra for snacking. If you don't, you'll devour them all before they make it onto the salad!

Shredded Brussels Sprout Salad
As soon as the temperature starts to dip in the fall, I look forward to making this salad. With just 7 ingredients, it's a breeze to put together, but it's still insanely flavorful and fresh.

Tomato Summer Salads

If there's one veggie (or fruit, if you're looking to get technical) that's the star of summer, the tomato is definitely it. Here are some of my favorite summer salad recipes that put tomatoes front and center.

Panzanella
Got some stale bread on your counter? Don't let it go to waste! Make this Italian bread salad instead. The bread soaks up the sweet tomato juices and tangy dressing, filling each bite with bold summer flavor.

Greek SaladBig cubes of feta, juicy tomatoes, olives, herbs, bell peppers, and cucumber tumble together in this stunning summer salad with a homemade Greek salad dressing. You only need 7 ingredients and a few minutes to make it. What are you waiting for?

Spicy Watermelon Tomato Salad
Fresh chiles add some heat to the sweet, juicy mix of tomatoes and watermelon in this recipe.

Classic Caprese Salad
If it ain't broke, don't fix it. Check out this recipe to find my best tips for making a classic Caprese summer salad.

Corn Summer Salad Recipes

If tomatoes are #1 in the summer, corn comes in as a close #2. Grilled, boiled, or fresh off the cob, it's the perfect addition to all sorts of summer salads.

Summer Corn SaladThis fresh corn salad features all my summer favorites: grilled sweet corn, juicy peaches, and lots of fresh basil! To highlight the crisp, fresh ingredients, I toss them with a zesty chile lime dressing.

Mexican Street Corn Salad
Make this salad for your next summer cookout, and the whole bowl will be gone in minutes! The combination of charred sweet corn, creamy mayo, Cotija, and lime is a tough one to beat.

Potato Salad Recipes

It's taken me a while to get on board with potato salad, but after a few summers spent experimenting with bold dressings and different mix-ins, I've become totally hooked. Here are a few of my favorite potato salad recipes.

Fruity Summer Salads

Of course, your summer salads should feature seasonal fresh vegetables, but it'd be remiss not to take advantage of fresh fruits too! Stone fruits, berries, and melon are all delicious sweet additions to summer salad recipes.

Watermelon Salad with Feta and Mint
Make this ultra-refreshing salad on hot summer days! Creamy avocado, tangy feta, and bright lime accent cool, juicy melon and cucumber. A handful of fresh herbs is the perfect finishing touch.

Mango Salad
Slippery strips of mango curl around crisp bell peppers, spicy jalapeños, and loads of fresh herbs. If you love dishes that contrast sweet and savory flavors, this salad is for you.

Summer Fruit Salad
Everyone needs a good fruit salad recipe in their back pocket, and this one's mine. A citrus-ginger dressing livens up a vibrant mix of summer berries and stone fruits.

Grain Salad Recipes

If you've never added cooked grains to a salad, now's the time! They introduce more variety in terms of texture and flavor, not to mention extra fiber and plant-based protein.

Tabbouleh
Ok, if we're getting technical, tabbouleh is more of an herb salad than a grain salad, but because it has some bulgur wheat in it, I included it in this category nonetheless. Intensely bright and aromatic, it's just as good on its own as it is stuffed into pita with falafel and hummus.

Mediterranean Quinoa Salad
This hearty salad goes BIG on flavor! A zingy Italian dressing coats earthy quinoa and punchy add-ins like roasted tomatoes, olives, and feta.

Bean and Lentil Salad Recipes

Beans and lentils can be bland on their own. But toss them into a salad with a zesty dressing and seasonal veggies, and they start to sing. Tip: chill these salads for at least 1 hour before serving to give the flavors a chance to mingle. No bland beans here!

Lentil Salad
This healthy salad recipe is a lunchtime hero. It holds up brilliantly for several days in the fridge, so you can prep it on the weekend and look forward to fresh, filling lunches all week!

Black Bean and Corn Salad
This zesty, no-cook salad is a such a satisfying meal on a hot day! Serve it topped with avocado slices and nutty pepitas.

Three Bean Salad
A fresher version of the Midwest classic! It features crunchy veggies and a bold, tangy homemade dressing.

More Favorite Salad Recipes

If you're not in the mood for a green salad but you still want to fill up on veggies, try one of these salad recipes! They star vegetables that aren't leafy greens or cabbage (i.e., asparagus, green beans, and squash). They're a great way to add variety to your salad routine.

Niçoise Salad
A vegetarian spin on the French classic! Artichoke hearts and lemony white beans step in for the traditional fish. Pair it with a glass of white wine for a refreshing summer dinner.

Zucchini Salad
On the fence about raw zucchini? This easy salad recipe will make you a convert. It looks gorgeous (how pretty are those squash ribbons?!), and it tastes just as good, featuring a bold lemon dressing, toasted pine nuts, and fresh herbs.

Carrot Salad
The first time I made this salad, I caught myself standing at the counter, devouring the whole thing straight off the serving platter. ...Oops! Honestly, though, once you try your first bite, it's hard not to want more. It's sweet, earthy, nutty, and aromatic. If you're serving a group, you might want to double it.

Cucumber Salad
This sweet and tangy cookout classic pairs perfectly with veggie burgers, vegan hot dogs, or BBQ jackfruit sliders. Oh, and FYI, you can make it in less than 15 minutes!

If you love these salad recipes, check out my favorite appetizers, soup recipes, dinner recipes, and top vegan recipes next!

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These easy salad recipes are perfect for lunches, summer cookouts, and dinner parties! Healthy and delicious, each one can double as a main or side dish!

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Baker by Nature - A Baking Blog by Ashley Manila

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The Best Chicken Wings with Sweet Sriracha Sauce - Baker by Nature

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This sweet and spicy baked chicken wings recipe is packed with flavor - perfect for parties or game day! Honey, sriracha, and soy create a delicious wing sauce everyone loves. Baking chicken wings in the oven is much easier than deep frying, but you still get crispy baked wings that are finger licking good! Crispy

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Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings.

My best deviled eggs recipe is a combination of a few simple ingredients including hard boiled eggs, mayonnaise, Dijon mustard, vinegar, salt and pepper. That's it. Along with a little sprinkle of paprika that extra pop of flavor.

Deviled eggs win as a healthy snacks or appetizer. They're easy to make, only have a handful of ingredients and most people love them.

I've loved them for years, but it wasn't until recently that I asked the question that had long been rolling around in my brain - "why are deviled eggs called that? "

So I Googled it. And here's the response from Wikipedia: The term "deviled", in reference to food, was in use in the 18th century with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.

Ah, makes sense. And now you can rest assured that there's nothing truly sinister about deviled eggs!

Watch My Deviled Eggs Recipe Video

While it's easy to make this recipe, I walk you through the process step-by-step in the quick video below.

How to Make Deviled Eggs

Deviled eggs are easy to make and you can make them even easier by hard boiling your eggs ahead of time. But the key to the BEST deviled eggs is boiling your eggs perfectly and not over boiling and ending up with that green tinge around your yolk. Trust me, no guests want green-tinged deviled eggs.

Make sure to watch my video on how to boil the perfect hard boiled egg to get it right!

After your eggs have boiled and cooled, the rest of this recipe is a breeze. Slice your eggs in half lengthwise, scoop out the yolk to a small bowl, smash it with a fork and place the egg white on a serving tray.

To the egg yolk add mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper and stir it all together until creamy. Use a small spoon to scoop out some of the deviled egg mixture and place it back into the egg white. Sprinkle a little paprika for that extra dash of devil-ness and serve them up to some happy guests.

Deviled Egg Recipe Flavor Variations

The deviled egg recipe I'm sharing with you today is the best classic recipe. But you can also have fun with deviled eggs. Make them sweeter, more savory, more spicy or just more jazzed up.

Consider additional ingredients such as bacon, chives, shallot, cajun spices, sriracha sauce, jalapeno, goat cheese and more. Of course a variety of herbs such as dill, basil and tarragon would also pair beautifully with those ingredients as well.

So keep your deviled eggs classic or get creative - it's up to you! And if you've got an awesome flavor variation you love, let me know in the comments below. Enjoy!

For More Delicious Egg Recipes

And want more delicious deviled egg variations? Then whip up my delicious Bacon Deviled Eggs and Avocado Deviled Eggs. You can make a variety of deviled egg recipes!

BEST Deviled Eggs Recipe

Print Recipe Pin Recipe
Recipe originally posted October 2018, but updated to include new information.

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BEST Deviled Eggs Recipe - How to Make Deviled Eggs | Downshiftology

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Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings. My best deviled eggs recipe is a combination of a few simple ingredients including hard boiled eggs, mayonnaise, Dijon mustard, vinegar, salt and pepper. That's it. Along with a little sprinkle of paprika that extra pop of flavor.

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protein, carbs, veggies, and fats

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Inspired Taste - Easy Recipes for Home Cooks

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My favorite (and I think the best) chicken noodle soup! No food blog would be complete without a recipe for chicken noodle soup. Our version is healthy, satisfying, and tastes incredible. Bonus, you can make this soup from scratch in under 40 minutes! Jump to the Homemade Chicken Noodle Soup Recipe

This Chicken Noodle Soup Is Easy

Every time I start to think about this soup, I want to make it. Classic chicken noodle soup is pure comfort food. Thankfully, our recipe is so easy you can even make it tonight! Chicken noodle soup is one of the easiest soups to make. The ingredients are simple and inexpensive. You are looking at about 40 minutes from start to finish for this soup. Not too bad, especially when 20 minutes of that time is hands-off!

For a creamier soup, take a look at our favorite creamy chicken noodle soup recipe (it's inspired by this one).

How to Make the Best Chicken Noodle Soup

We've made chicken soup for years and have tried it various ways. We've even started from a whole chicken before.

I'll take a bowl of satisfying chicken soup any day, but this version is the one we circle back to. It's straight-forward and quick to make.

It's important to use good-quality chicken broth. While I wish we had homemade chicken broth in our freezer all the time, we don't. When reaching for store-bought broth, we go for low-sodium. We also look for a store-bought broth that's darker in color (usually means more flavor) and since I know it usually has more of a backbone, I like to buy boxed bone broth (we use homemade bone broth sometimes, too).

In case you are wondering, we use Pacific Foods Bone Broth and also like the stock sold at Trader Joe's.

Don't be afraid to season your soup. When it comes to soups, season early and check the seasoning often. Before we add the chicken thighs to the soup, we always check the seasoning level of the broth. If the flavor doesn't pop, add a bit more salt.

Another option is to use fish sauce. It may seem odd, but whenever we're tasting something and it's just missing that something something, a small dash of fish sauce fixes it. Fish sauce is a major ingredient in our Pho soup recipe.

For the best chicken soup, I use chicken thighs. Chicken soup is better when made with darker meat. Chicken thighs become tender and soft in the soup - similar to how the chicken turns out in our recipe for shredded chicken. Chicken breast doesn't tenderize and stays firm in the soup. You can use both cuts of chicken, but thighs will produce better soup.

Herbs are a must in this soup - we add thyme and bay leaves at the beginning, which help to add a herby backbone to the broth. For a pop freshness, stir in a handful of chopped fresh parsley at the end. Other herbs will work, too. Instead of (or in addition to) the thyme and bay leaves, try rosemary. For the herbs at the end, try fresh chives for a mild onion flavor.

As for the noodles, you can use whatever you love. We love the lightness of egg noodles, but you can throw just about any pasta into the pot. For another recipe that uses egg noodles, see our easy parmesan buttered noodles.

Make Ahead and Storing Tips

The soup can be made and refrigerated for 3 to 4 days and frozen for up to 3 months.

If you are not planning on enjoying the soup straight away or plan to freeze it, you might want to hold off on adding the noodles. As the soup sits, the noodles soak up the broth. You can deal with this in two ways:

When reheating the soup, add a bit more broth/stock to the pot. I've even been known to add a splash of plain water to the soup when reheating. As long as you don't need to add a lot, it won't thin the flavor of the soup too much.

When making the soup ahead of time, for the freshest, least soggy noodles, leave the noodles out then refrigerate or freeze the soup. When you are ready to reheat, bring the soup to a low simmer and add dried noodles. Cook until they are done and enjoy.

Quick Recap

Let's recap, for the best chicken noodle soup from scratch, keep the following in mind:

Use high-quality stock/broth

Season the soup early and check it often

Chicken thighs make a better soup and are far more tender than chicken breast

Add extra flavor with herbs, both at the beginning and at the end

Chicken thighs make a better chicken noodle soup and are far more tender than chicken breast.

What Can I Add to Soup for More Flavor

Our recipe sticks to classic ingredients and flavors, but that doesn't mean there aren't things you can add to make it your own:

For a creamy chicken noodle soup, add 2 to 4 tablespoons of heavy cream or half-and-half. We do this when making our creamy chicken soup.

Add three to four lemon slices for a lemon chicken soup - similar to this Lemony Chicken and Vegetable Soup.

Add three or four slices of lime, swap the parsley for fresh cilantro, and then add diced tomatoes and cubed avocado for Mexican-style chicken soup. You can even add diced corn tortillas as we do for this tortilla chicken soup.

Add a teaspoon of toasted sesame oil and a few dashes of fish sauce for an ultra-satisfying, umami-packed soup.

Swirl in fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.

Swap the noodles for potatoes, winter squash, rice, quinoa or grains. Add hearty veggies (like potatoes) to the pot along with the onions and carrots. When it comes to rice and grains, add them already cooked. (Take a look at our sausage and potato soup or our homemade creamy potato soup for some inspiration)

Swap the noodles for tortellini - I love using cheese-filled pasta when making this veggie tortellini soup.

Save Time and Use Rotisserie Chicken or Leftover Chicken

For the easiest chicken noodle soup, if you have a rotisserie or leftover chicken, instead of adding chicken thighs to the pot, add two to three cups of shredded or diced cooked chicken to the soup at the same time as adding the dried noodles.

Since there is no need to cook the chicken thighs anymore, reduce the simmer time by 10 minutes. We use this method whenever we've roasted a whole chicken the night before.

For even more tips, you can also take a read through our article for How to Make the Best Leftover Chicken Soup.

What Our Readers Are Saying

If you don't believe that our recipe helps you achieve amazing chicken noodle soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

"My first time ever making chicken noodle soup and it came out amazing!!" - Sharon

"My new go to recipe for Chicken Noodle Soup! I made this while visiting family a few weeks ago. Six adults and four kids, everyone LOVED it.... twenty thumbs up!" - Haley

"This soup is so flavorful! Reminds Me of great chicken noodle soups you can only get at a NYC deli. This combination of herbs is what I have been missing in my recipes." - Amanda

Recipe updated, originally posted in 2018. Since posting this, we have tweaked the recipe to be more clear and added a quick recipe video. - Adam and Joanne
Ultra-Satisfying Chicken Noodle Soup

This quicker version of homemade chicken noodle soup skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup still tastes incredible, satisfying, and classic. The significantly reduced cook time makes this chicken soup from scratch possible on a weeknight. We highly recommend chicken thighs for this because of their flavor and soft texture when cooked, but if you prefer them, chicken breasts will work.

You Will Need

1 large onion, chopped

2 large carrots, chopped

2 stalks celery, chopped (optional)

2 bay leaves

Salt and pepper, to taste

Directions

Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.

Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.

Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.

Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.

If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.

Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.

While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.

Adam and Joanne's Tips

Refrigerating Chicken Noodle Soup: As the soup sits, the noodles soak up the soup broth. When reheating, add a splash of extra chicken stock or if you don't have any, water.

Freezing Chicken Noodle Soup: The noodles don't fare too well when frozen. If you plan on freezing the soup, remove the portion of soup you plan to freeze before adding the noodles. Freeze the broth, chicken, and vegetables. When you are ready to reheat the soup, add dried noodles to the soup and simmer until done.

Seasoning the Soup: If you feel the soup is missing some zing, add a bit more salt. You can also add a pop of flavor with a squeeze of fresh lemon juice, a dash of fish sauce (we use this trick for store-bought stocks and broths often) or Worcestershire sauce.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste - We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

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My favorite (and I think the best) chicken noodle soup! No food blog would be complete without a recipe for chicken noodle soup. Our version is healthy, satisfying, and tastes incredible. Bonus, you can make this soup from scratch in under 40 minutes!

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Creamy Broccoli Crunch Salad (under 100 calories)

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Lasagna is a once-a-year project for me. I love it deeply, but it's rare that I can carve out time for it. When it does happen, it's in the dead of winter when I have absolutely nothing else to do but spend the entire day in the kitchen.

How To Make The Easiest Lasagna

While it's impossible to beat the classic version - with a homemade ragu and, when I can manage it, homemade pasta - I'm all about an easier version that makes lasagna a much more frequent occurrence. This recipe is exactly that. This lasagna is about as low-lift as you can get while still achieving cheesy, crowd-pleasing results.

3 Reasons This Is the Best, Easiest Lasagna Ever

This lasagna isn't complicated. There are three things about it that really make it the best (and the easiest). These are also tips that will ensure cozy casserole success.

1. This recipe uses store-bought sauce (make sure you get one you love). There are just three components that make a lasagna great: the pasta, the cheese, and the sauce. Since this recipe starts with a jar of marinara for ease, make sure it's one that tastes great. My favorite brand is Rao's, but choose your personal favorite.

2. The lasagna noodles cook right in the sauce. Since the noodles aren't pre-boiled, they'll cook from the heat and steam in the oven. It's important that they're completely covered in the sauce so they cook evenly. A dry corner will result in a crunchy, un-cooked corner.

3. The lasagna can (and should) rest before eating. Like all lasagnas, this one is great made ahead, and actually will be better made a little ahead of eating. Yes it's tempting to cut into the lasagna right when you pull it from the oven, but let it rest on a cooling rack for at least 15 minutes. This will help firm up all the layers and make it much easier to slice a square. And of course you can make it a day ahead or in the morning then reheat.

Why I Don't Call for No-Boil Noodles

While classic dry lasagna noodles are typically boiled before they're layered, there's no real reason why you have to cook them ahead of time - they can actually be layered in with the sauce and cheese as is. And yes, this is just regular lasagna noodles! No-boil lasagna noodles are a modern convenience, but honestly I'm not a huge fan of them - I find they almost always get overcooked in the casserole. Regular sturdy lasagna noodles take longer to cook than no-boil noodles, but as long as they're completely covered in sauce and the lasagna is tightly covered with aluminum foil, they cook perfectly right in the oven and never get overcooked.

Credit: Joe Lingeman; Food Styling: Barrett Washburne

Easy Lasagna

YieldServes 8 to 10

Prep time 20 minutes to 25 minutes

Cook time 1 hour 10 minutes to 1 hour 30 minutes

Ingredients

1
medium yellow onion

15
dry lasagna noodles (not no-boil, about 2/3 of a 1-pound box), divided

Instructions

Recipe Notes

Make ahead: The lasagna can be assembled and refrigerated up to 2 days in advance, or frozen for up to 1 month. Thaw the frozen lasagna for 2 days in the refrigerator before baking.

Storage: Leftovers can be stored, tightly wrapped, in the refrigerator for up to 3 days.

At Kitchn, we know how important it is to find recipes that are worth your time. That's why every tutorial - like this one - features recipes that have been tried and tested by our team of developers and at-home cooks from across the country. Questions or feedback for us? Say hello: recipes@thekitchn.com.

Sheela Prakash

Senior Contributing Food Editor

Sheela received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian. Her first cookbook, Mediterranean Every Day, will be released September 1, 2020.

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Lasagna is a once-a-year project for me. I love it deeply, but it's rare that I can carve out time for it. When it does happen, it's in the dead of winter when I have absolutely nothing else to do but spend the entire day in the kitchen.

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Appetizer - Protein

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No false promises here - these are seriously crispy Baked Buffalo Wings that are made entirely in the oven! Using a now-world-famous Cooks' Illustrated technique, the skin is so shatteringly crispy it's hard to believe they aren't fried.

Don't believe me? I don't blame you! See and hear it for yourself in the recipe video......

Super Crispy BAKED Buffalo Wings!

The great thing about the internet is that there are loads of options for any recipe your heart desires.

The bad thing about the internet is sifting through all those Google search results to find a recipe that actually works as promised and is exactly what you are after.

So here is what I promise you: If you love perfectly seasoned crispy buffalo wings, tossed in a classic spicy, buttery Buffalo Sauce with a tinge of sweetness, and you prefer to avoid the mess and calories of deep frying, this is The One.

These aren't just "quite crispy but still not like they've been deep fried". These wings are seriously crispy. Read hundreds of testimonials from people who have tried it!

You can't see how crispy the skin is when I've smothered them in that glorious Buffalo Sauce so here's a photo of them plain, straight out of the oven. And if you have 90 seconds, watch the recipe video below the recipe so you can hear how crispy they are!

The recipe is ridiculously simple, and it's a genius discovery by the amazing folk over at Cook's Illustrated who used science to figure out how to make truly crispy wings in the oven.

How to make Ultra Crispy Buffalo Wings in the Oven

The 2 unique steps in this recipe that make all the difference are:

1. baking powder (secret ingredient!) - tossing the wings in baking powder which draws moisture to the surface of the skin and helps make it crispy. Rest assured you can't taste the baking powder at all; and

2. bake on low then high - usually, the fat under the skin is part of the reason why baked wings don't get really crispy. In this recipe, we start at a low temp first which melts the fat under the skin, then we crank up the oven which makes the skin super crispy!

What you need for Crispy Baked Buffalo Wings

And here's a visual for what you need.

1. The crispy baked wings

2. The Buffalo Sauce

That perfect combination of spiciness from Franks hot sauce, buttery goodness and and hint of sweet.

3. Blue Cheese Dip

I know some people aren't a fan of blue cheese dip - but I'm all in!! In fact, I love blue cheese dip so much, I like to keep mine a bit lumpy so I get little pops of blue cheese. But usually, restaurants serve it completely smooth. Go with what rocks your boat!

Celery?? YES!

Crispy wings + spicy, buttery Buffalo Sauce + earthy, creamy blue cheese dip + fresh, crunchy celery = MAGICAL COMBINATION

I don't know who discovered it, but they deserve a Nobel Prize. I remember the first time I tried it, I squinted at the celery sticks and thought, "who would bother with them?". But they work! It's like the perfect way to reboot your taste buds in between each wing!!

You'll make a total mess of yourself eating them. It's just not possible to eat wings elegantly. You'll get Buffalo Sauce smeared all around your mouth. You're doing well if your shirt stays clean.

But that's all part of the Buffalo Wings experience, right?? The dramatic clatter as you toss the naked bones into a bowl. Smack you lips. Suck each finger clean.

Dive in for another.

Crispy Baked Buffalo Wings
Watch how to make it

PUMP UP THE VOLUME so you can hear how crispy they are!!

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Truly Crispy Oven Baked Buffalo Wings

Author: Nagi | RecipeTin Eats

Chicken Wings, Party Food

Recipe video above. This recipe uses a genius technique discovered by Cook's Illustrated to make chicken wings in the oven that come out so crispy that it's hard to believe they aren't deep fried. Tossed in a classic Buffalo sauce and served with a side of blue cheese dip and celery sticks and you have one of the most genius food combinations this world has ever seen!

Full FAQ is available in the original Crispy Baked Wings (scroll below recipe).

Sauce

To Serve

Buffalo Sauce

Whisk together the Sauce ingredients until the sugar is melted. Keep warm or reheat just prior to using.

Blue Cheese Dip

Mash the blue cheese with sour cream until smooth (or to your taste).

Add remaining ingredients and mix well until combined, using milk to get it to the consistency you want. Store in the fridge until required. Remove from the fridge 15 minutes before serving.

1. Wings - While this recipe can be used for whole chicken wings, I prefer to use wingettes and drumettes for ease of coating in baking power to ensure they are crispy all over, plus easier to eat. Buy them pre-cut or see here for how to cut your own (you will need 2.15kg / 4.3 lb of whole wings to make 2kg/4lb of wingettes and drumettes, after taking into account the wing tips which are discarded).

2. Baking powder - Use aluminium free baking powder, if you can find it, the flavour is neutral. If you can't find it, it's totally fine - just be sure to toss the wings very well to coat evenly, you do not want thick patches of the baking powder anywhere.

Baking powder is the secret to outrageously crispy baked wings, discovered by Cooks' Illustrated / America's Test Kitchen. DO NOT mistake with baking soda /bi-carbonate soda (it's inedible).

3. Franks Hot Sauce - If you are in Australia, you can find Frank's Hot Sauce at Coles and Woolworths in the section where tomato sauce, tabasco etc are. It costs around the same as other hot sauces. If you can't find Franks, then any other hot sauce will do just fine. Even sriracha works - just add 1 tsp of sugar.

4. General notes:
* Salt - only a small amount is required, it's a phenomenon I can't explain but this small amount perfectly seasons 2kg/4lb of wings using this baking method.
* These shrink when baked because the fat under the skin renders out (melts) which is how these become super crisp. So they can be snug on the rack.
* They are JUICY not dry, despite the long cook time. This is because the first bake at the lower temp barely cooks them, it only melts the fat.
* These bake to a golden brown, not a deep golden brown. You will know they are done because the skin will be lovely and crispy.

5. Source: The recipe for the wings is from Cook's Illustrated "Meats Book" cookbook. The sauce recipe is my own.

6. To reheat: Allow wings (not tossed in sauce) to cool, then cover and refrigerate. The skin will wrinkle and soften. Preheat oven to 200°C/390°F. Spread wings out on tray, skin side up, and bake for 5 to 8 minutes or until the skin puffs up so the wrinkles smooth out and becomes crisp again. Works 100% perfectly!

7. Make Ahead: These stay crispy for as long as the wings are warm, so around 20 - 30 minutes. The skin stays crispy for around 10 - 15 minutes after tossing in the sauce, then after that they start to soften but not go soggy, up to around 30 minutes. If you reheat after tossing in sauce, they go soggy.

8. Comprehensive FAQ is available in the original Truly Crispy Oven Baked Wings.

9. Nutrition for just plain crispy wings (419 cal) and including the hot sauce (476 cal), both assuming 8 servings. Note that the wings have been adjusted to reflect the amount of fat that is rendered out (I measured the fat I poured off the tray 🙂 ).

Keywords: Baked chicken wings, Buffalo Sauce, Buffalo Wings

I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally posted June 2015. Republished February 2020 with improved video and photos, then updated with tidy ups in 2023. NO CHANGE TO RECIPE. I wouldn't dare - it's perfect as is!

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No false promises here! These Baked Buffalo Wings cooked in the oven are SERIOUSLY crispy chicken wings. Tossed in Buffalo Sauce, dunk in Blue Cheese Dip!

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SALMON SUSHI SANDWICH 🔥 with avocado, cucumber & sriracha mayo. #easyrecipe #cooking [Video] | Lekker eten, Eten recepten, Gezondste voedingsmiddelen

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A step-by-step guide for how to make EASY Chocolate Covered Strawberries, including ideas for toppings and a guide for making a DIY strawberry bouquet.
Chocolate Covered Strawberries

Despite being one of the easiest and cheapest desserts to make, chocolate covered strawberries are one of those fancy, bite-size desserts that everyone loves. They're beautiful and impressive looking, but they're incredibly simple. One batch of chocolate covered strawberries only takes about 20 minutes to make!

What type of chocolate should you use for Chocolate Covered Strawberries?

Since this is such a simple recipe with just two basic ingredients, the quality of chocolate is really important. The higher quality of chocolate, the better they will taste, and I've found that Baking Chocolate works best.

A cheap bag of chocolate chips will not taste as good or melt easily. High quality chocolate (or baking chocolate chips) tastes less processed, melts easier, and really helps give the strawberries a nice beautiful coat after dipping.

I usually use Ghirardelli baking chips, or Baker's Baking Chocolate and I'm always pleased with the quality and price. I prefer bittersweet or semi-sweet, but you can use milk chocolate, semi-sweet, bittersweet, or white chocolate for dipping strawberries.

How to melt chocolate for dipping:

The easiest way to melt chocolate is in a double boiler or in the microwave. If you don't own a double boiler, you can make your own with a simple saucepan and heat-safe glass bowl (see tutorial below).

How to make your own double boiler:

Fill a saucepan ¼ full with water and bring the water to a low gentle boil.

Reduce the heat to the lowest setting and set a large (heat-proof) glass bowl on top, making sure the bowl tightly covers the pot. Make sure there are a few inches of space between the bottom of the bowl and the water.

Add chocolate to the bowl and stir constantly, until melted and smooth.

Remove the bowl from heat and add a handful of reserved chocolate to the bowl to temper the chocolate. Stir until the additional chocolate has melted.

Can I melt chocolate chips in the microwave?

Yes, you can melt chocolate chips in the microwave as long as they are a high quality brand of baking chocolate chips. I like to use these Ghirardelli Baking Chips . To microwave them, set your microwave at half power and stir the chocolate every 30 seconds until smooth.

How to make Chocolate Covered Strawberries:

1. Wash and dry the strawberries.

2. Prepare desired toppings (nuts, toasted coconut, etc.)

3. Prepare your workspace with a parchment lined baking tray to place the dipped strawberries on.

4. Melt the chocolate in a double boiler or in the microwave.

5. Dip the strawberries in melted chocolate.

6. Coat in desired toppings.

7. Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.

8. Drizzle with melted white chocolate if desired.

Topping ideas for Chocolate Covered Strawberries:

Chopped Nuts (peanuts, pistachios, pecans, etc.)

Toasted coconut

Sprinkles

Mini chocolate chips (any flavor)

Graham cracker crumbs

Crushed Oreo cookies

Melted white chocolate

Crushed candy canes

How to store chocolate covered strawberries:

Store chocolate covered strawberries in a cool location. You may store them in the refrigerator, uncovered, up to one day, leaving them on the same baking sheet you placed them on after dipping. If serving them the same day you make them (which is preferred), store them, uncovered, on your counter away from sunlight or heat.

Please do NOT freeze chocolate covered strawberries. As they thaw the strawberries will release moisture and ruin the chocolate coating.

How long do chocolate covered strawberries last?

Chocolate covered strawberries are best enjoyed within 1 or 2 days maximum. The chocolate on the strawberries will cause them to sweat and release moisture, so they are really best enjoyed the same day they are made.

Tips for perfect chocolate covered strawberries:

Pick good strawberries.
Choose firm, ripe strawberries without bruises and if possible, strawberries that are red all the way up to the stem.

Use room temperature strawberries and DRY THEM really well.
Take the strawberries out of the fridge 15-30 minutes before dipping them. Wash them and gently dry them all over with a paper towel. You want to make sure they're very dry, otherwise the chocolate won't set on them properly.

Temper the chocolate.
Tempering the chocolate will help prevent the chocolate covered strawberries from looking streaky, gray or dull after the chocolate sets. All you need to do to temper melted chocolate is set aside some of the chocolate to stir in at the end, after most of it has already been melted.

Melt all but 1 heaping tablespoon of the chocolate chips, and set the extra chips aside. Once you've melted the chocolate and it's smooth, remove the bowl from heat and add the reserved chocolate chips.

Stir them into the mixture until they melt. The chocolate added at the end will help temper the warm chocolate to make it the right consistency and temperature for dipping.

More EASY and fancy dessert ideas:

Recipe

Did You Make This Recipe?

RATE and COMMENT below! I would love to hear your experience.

Cut several bamboo skewers to different lengths. Stick the bamboo skewers into the leafy end of the strawberry. Place in a vase or mason jar.
To make a Chocolate Strawberry Bouquet: This post contains affiliate links. I love sharing my favorite products with you! *I originally shared this post May 2013. Updated February 2019.

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A step by step guide for how to make EASY Chocolate Covered Strawberries, including ideas for toppings and a guide for making a DIY strawberry bouquet.

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Crispy oven Baked Chicken Wings are so easy to prepare and you don't have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings!
Baked chicken wings fit in the party category in my mind and I love to bake them alongside some vegetable dip, BBQ Meatballs, and a Classic Cheeseball!

It's football season and what appetizer is better with game-day then crispy baked chicken wings?! Seriously, these little guys are the bomb.com! They're baked to crispy perfection, and then tossed in the most delicious sweet and spicy buffalo sauce. They're totally addicting and perfect for game day! Make them ASAP, and then thank me later! 🙂

What I LOVE about these Baked Wings:

1. Healthier- without the deep frying, you get wings that are lower in fat and total calories!

2. Crispy- I've got tips to help you ensure you still get that nice crispy chicken wing texture.

3. 5 minute prep!

How to make Baked Chicken Wings:

Dry the wings well with paper towels. This is essential to getting a crispy coating.

Toss with dry spice rub. Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.

Bake. Arrange wings, skin side up and bake, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.

Toss in sauce. Remove from oven allow to rest for 5 minutes before tossing in desired sauce. I made a quick buffalo sauce with Franks hot sauce, sugar and water.

For Crispy Wings, DO THIS:

Dry them well! After removing your wings from the packaging, be sure to dry them REALLY well. Use paper towels to blot away any moisture, pressing firmly on the wings. The less moisture left in the skin, the more crispy your wings will be!

Use Baking Powder. Baking powder will help ensure that your wings brown nicely and it also helps create that desired crispy coating.

Baking Temperature Matters!

We all want our oven baked chicken wings to taste like they were fried, right? Or at least have that delicious crispy texture. Aside from the tricks listed above, it's also important to get the correct oven temperature! The ideal oven temperature for crispy baked wings is 425°F.

Sauce for Chicken Wings:

This is the fun part...We love to have several different sauces available to try, including:

Serve wings with:

Consider trying these popular finger foods:

Recipe

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Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

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I originally shared this recipe September 2014. Updated January 2020 with process photos and instructions. This post contains affiliate links.

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Crispy oven Baked Chicken Wings are so easy to prepare and you don't have to bother with all the grease from frying! A healthier yet delicious way to enjoy wings!

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Protein

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This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
This Teriyaki Chicken Stir Fry is the perfect weeknight meal that is quick and easy to make, full of fresh veggies and tossed together in a delicious homemade teriyaki sauce!
It's a new year which means getting back on track with healthier eating! I don't know about you, but I always feel more myself when cooking with clean, healthy ingredients and what better time to start than after the holiday season. One way to easily incorporate bright, vibrant veggies and lean protein into your diet is with stir fries!

This is our go-to when needing something quick and simple during the week because you can use whatever veggies you already have on hand. You only need about 30 minutes and when tossed with this delicious sticky sweet teriyaki sauce, you can bet this tastes way better than ordering take-out!

INGREDIENTS NEEDED FOR STIR FRY:

Signature Farms® Chicken (I used boneless, skinless chicken breasts, but you could use chicken thighs or even ground chicken or turkey!)

Red bell pepper

Signature Farms® Broccoli

Signature Farms® Carrots

Signature Farms® Mushrooms

Onion

Garlic (fresh is always best!)

Green onions

Signature Farms® Cashews

Sesame seeds

As you can see, this teriyaki chicken stir fry is loaded with a variety of fresh, colorful veggies, crunchy nuts and juicy chicken all from Safeway 's exclusive Signature Farms® line. Not only does Signature Farms offer a HUGE assortment of affordable fresh products, but all their delicious fruits and vegetables are even available in bags or pre-packaged containers for easy storage. Everything you need to clean your diet up and start eating healthy in the new year!

Any variety of veggies will work great in this recipe too. If you don't have the ones I listed above, try adding asparagus, zucchini, squash, green beans, snap peas, cauliflower, other types of peppers and even leafy greens! The possibilities are endless.

HOW TO MAKE TERIYAKI CHICKEN STIR FRY

This recipe couldn't be any easier to make and it is truly one of our favorites! Why? Well this teriyaki sauce is just so dang good! You guys, quit buying store-bought sauces and make your own. It really is so simple and just tastes WAY better in my opinion (and better FOR you). This homemade teriyaki sauce is sticky, sweet and easily made in just minutes with ingredients you probably already have in your pantry.

Here's what you need for the sauce:

Soy sauce - I always use lower sodium soy sauce as I personally think regular soy sauce is just too salty for my taste, but feel free to use what you have on hand! You can also swap the soy sauce with coconut aminos to make this gluten-free.

Chicken broth - this adds even more flavor! If you like a sweeter sauce, try subbing the chicken broth with pineapple juice (you could even add chunks of juicy pineapple in with your stir fry!)

Honey - not only does this add some sweetness to the teriyaki sauce without using refined sugars, but it also makes a nice glaze! You could also swap the honey with maple syrup if making a vegan stir fry.

Rice wine vinegar - the acidity really helps to balance out the sweetness of the honey.

Sesame oil - this adds even more depth of flavor, but if you don't have any on hand you can easily leave it out and this stir fry will still taste great!

Fresh ginger - I personally think fresh is always BEST, but if all you have is ground ginger, feel free to substitute 1/4 teaspoon ground ginger for 1 teaspoon fresh ginger. I highly recommend using fresh though if possible!

Cornstarch - this is to thicken up the teriyaki sauce.

Then to make your stir fry, the first step is to cook your chicken in a skillet with a little oil. Once your chicken is browned and cooked through, transfer it to a plate and then add all your veggies to the pan with a little more oil. Cook the veggies until nice and tender, then add the chicken back to the skillet and add in the fresh garlic. Mix that around for about a minute then add in your cashews and toss with the teriyaki sauce! You'll want your sauce to start bubbling, then turn the heat down and simmer everything for a few minutes until sauce has thickened up and everything is nice and incorporated. And that's it! I like to top this stir fry with sesame seeds and green onions, because HELLO, presentation!

HOW TO SERVE TERIYAKI CHICKEN STIR FRY

I personally think this stir fry tastes best served over white or brown rice, but you could also serve this with quinoa, noodles or even cauliflower rice to keep the meal lower in carbs.

SHOPPING MADE EASY

I purchased everything at my local Safeway here in Warrenton, Virginia, but you can easily find these delicious Signature Farms products at ALL the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw's Supermarket, Star Market and Tom Thumb. Safeway also offers convenient Grocery Delivery and DriveUp & Go™. This has made it really easy for me to shop for everything I need without having to actually go in to the store!

PERFECT FOR MEAL PREP!

Not only is this recipe great for an easy weeknight meal, but this stir fry is perfect for meal prep too! I'll make the stir fry in the skillet while my brown rice easily cooks right in my Instant Pot and everything is ready to go at the same time. Then I just divide everything up into containers and we have some delicious lunches to enjoy that week.

Trust me when I say, this stir fry tastes even better the next day! My 1 1/2 year old LOVES this meal too.

MORE STIR FRY RECIPES
Hope you all enjoy this Teriyaki Chicken Stir Fry and if you love this recipe as much as we do, please leave me a five-star rating below and don't forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
RECIPE

Teriyaki Chicken Stir Fry

Ingredients

2 Tbsp olive oil, divided

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

Salt and pepper, to taste

1/2 medium onion, sliced

2 cups broccoli, cut into florets

1 red bell pepper, julienned

1/2 cup carrots, julienned

8 oz mushrooms, sliced

3 cloves garlic, minced

1/3 cup cashews

3 green onions, chopped

1 Tbsp sesame seeds (optional)

For the teriyaki sauce:

Instructions

1. In a large skillet over medium heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.

2. Drizzle another tablespoon of olive oil onto the hot skillet and add the onion, broccoli, bell pepper, carrots and mushrooms. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.

3. In a small bowl, whisk together soy sauce, chicken broth, honey, rice wine vinegar, sesame oil, ginger, and cornstarch. Set aside.

4. Once the veggies are nice and tender, add the chicken back to the pan and mix together. Add in the garlic and cook for about 1 minute, then add in cashews and pour the teriyaki sauce over top. Mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and everything is incorporated.

5. Sprinkle with green onions and sesame seeds, serve and enjoy!

Notes

This stir fry will last up to 4 or 5 days in the fridge.

Nutrition Facts:

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

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Teriyaki Chicken Stir Fry - Eat Yourself Skinny

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This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine. This Teriyaki Chicken Stir Fry is the perfect weeknight meal that is quick and easy to make, full of fresh veggies and tossed together in a delicious homemade teriyaki sauce!

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Protein

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Buffalo-Butter Chicken Bites Will Have You Grabbing the Ranch

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These Buffalo-butter chicken bites are a boneless, bite-size version of classic Buffalo wings, complete with fresh veggies and a creamy dressing for dipping.

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protein, dairy

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Key Ingredients

The Chicken

Chicken cutlets are thinly sliced chicken breasts, usually no more than 1/4 inch thick. Sometimes labeled "thin-cut", they cook through in about 6 minutes which is why we love them here. If you can't find cutlets, you can make your own by slicing a chicken breast in half horizontally. If they're much more than 1/4-inch thick, you can pound them down with a meat mallet or with a small, heavy pot until they're the right thickness.

The Sundried Tomatoes

Sundried tomatoes come packaged dry or packed in olive oil. We prefer oil-packed sundried tomatoes for this recipe because we find them more flavorful. To save on time and ingredients, we even use some of the oil from the jar to make the sauce which adds even more flavor to the dish. If you have the dry variety without oil, you can use them too. Just swap in 1 tablespoon of extra-virgin olive oil for the oil from the jar.

Can I Use Chicken Thighs?

Yes! Boneless skinless chicken thighs are a good alternative to chicken cutlets. If you're using chicken thighs, be sure to trim them well (they tend to have more fat than breasts). Chicken thighs typically don't come thin-cut, so you can pound them with a meat mallet or a small heavy pot to make them thinner or just cook them a little bit longer on each side until an instant-read thermometer inserted into the thickest part registers 165°F.

What to Serve with Sun-Dried Tomato Chicken Cutlets

These saucy sun-dried tomato chicken cutlets go with just about anything. For a low-carb meal, serve them over zucchini noodles or cooked spaghetti squash. They're great served over whole wheat spaghetti or orzo as well. Brown rice or farro would be a welcome addition as would a toasted slice of crusty bread to sop up any leftover sauce.

Additional reporting by Hilary Meyer

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Chicken Cutlets with Sun-Dried Tomato Cream Sauce

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Chicken cutlets are thinly sliced chicken breasts, usually no more than 1/4 inch thick. Sometimes labeled "thin-cut", they cook through in about 6 minutes which is why we love them here. If you can't find cutlets, you can make your own by slicing a chicken breast in half horizontally.

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Protein

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Firecracker Chicken Stir Fry - Eat Yourself Skinny

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Sweet and spicy Firecracker Chicken Stir Fry is the perfect weeknight meal that comes together in under 30 minutess and tastes better than take-out!

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A step-by-step guide for how to make EASY Chocolate Covered Strawberries, including ideas for toppings and a guide for making a DIY strawberry bouquet.
Chocolate Covered Strawberries

Despite being one of the easiest and cheapest desserts to make, chocolate covered strawberries are one of those fancy, bite-size desserts that everyone loves. They're beautiful and impressive looking, but they're incredibly simple. One batch of chocolate covered strawberries only takes about 20 minutes to make!

What type of chocolate should you use for Chocolate Covered Strawberries?

Since this is such a simple recipe with just two basic ingredients, the quality of chocolate is really important. The higher quality of chocolate, the better they will taste, and I've found that Baking Chocolate works best.

A cheap bag of chocolate chips will not taste as good or melt easily. High quality chocolate (or baking chocolate chips) tastes less processed, melts easier, and really helps give the strawberries a nice beautiful coat after dipping.

I usually use Ghirardelli baking chips, or Baker's Baking Chocolate and I'm always pleased with the quality and price. I prefer bittersweet or semi-sweet, but you can use milk chocolate, semi-sweet, bittersweet, or white chocolate for dipping strawberries.

How to melt chocolate for dipping:

The easiest way to melt chocolate is in a double boiler or in the microwave. If you don't own a double boiler, you can make your own with a simple saucepan and heat-safe glass bowl (see tutorial below).

How to make your own double boiler:

Fill a saucepan ¼ full with water and bring the water to a low gentle boil.

Reduce the heat to the lowest setting and set a large (heat-proof) glass bowl on top, making sure the bowl tightly covers the pot. Make sure there are a few inches of space between the bottom of the bowl and the water.

Add chocolate to the bowl and stir constantly, until melted and smooth.

Remove the bowl from heat and add a handful of reserved chocolate to the bowl to temper the chocolate. Stir until the additional chocolate has melted.

Can I melt chocolate chips in the microwave?

Yes, you can melt chocolate chips in the microwave as long as they are a high quality brand of baking chocolate chips. I like to use these Ghirardelli Baking Chips . To microwave them, set your microwave at half power and stir the chocolate every 30 seconds until smooth.

How to make Chocolate Covered Strawberries:

1. Wash and dry the strawberries.

2. Prepare desired toppings (nuts, toasted coconut, etc.)

3. Prepare your workspace with a parchment lined baking tray to place the dipped strawberries on.

4. Melt the chocolate in a double boiler or in the microwave.

5. Dip the strawberries in melted chocolate.

6. Coat in desired toppings.

7. Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.

8. Drizzle with melted white chocolate if desired.

Topping ideas for Chocolate Covered Strawberries:

Chopped Nuts (peanuts, pistachios, pecans, etc.)

Toasted coconut

Sprinkles

Mini chocolate chips (any flavor)

Graham cracker crumbs

Crushed Oreo cookies

Melted white chocolate

Crushed candy canes

How to store chocolate covered strawberries:

Store chocolate covered strawberries in a cool location. You may store them in the refrigerator, uncovered, up to one day, leaving them on the same baking sheet you placed them on after dipping. If serving them the same day you make them (which is preferred), store them, uncovered, on your counter away from sunlight or heat.

Please do NOT freeze chocolate covered strawberries. As they thaw the strawberries will release moisture and ruin the chocolate coating.

How long do chocolate covered strawberries last?

Chocolate covered strawberries are best enjoyed within 1 or 2 days maximum. The chocolate on the strawberries will cause them to sweat and release moisture, so they are really best enjoyed the same day they are made.

Tips for perfect chocolate covered strawberries:

Pick good strawberries.
Choose firm, ripe strawberries without bruises and if possible, strawberries that are red all the way up to the stem.

Use room temperature strawberries and DRY THEM really well.
Take the strawberries out of the fridge 15-30 minutes before dipping them. Wash them and gently dry them all over with a paper towel. You want to make sure they're very dry, otherwise the chocolate won't set on them properly.

Temper the chocolate.
Tempering the chocolate will help prevent the chocolate covered strawberries from looking streaky, gray or dull after the chocolate sets. All you need to do to temper melted chocolate is set aside some of the chocolate to stir in at the end, after most of it has already been melted.

Melt all but 1 heaping tablespoon of the chocolate chips, and set the extra chips aside. Once you've melted the chocolate and it's smooth, remove the bowl from heat and add the reserved chocolate chips.

Stir them into the mixture until they melt. The chocolate added at the end will help temper the warm chocolate to make it the right consistency and temperature for dipping.

More EASY and fancy dessert ideas:

Recipe

Did You Make This Recipe?

RATE and COMMENT below! I would love to hear your experience.

Cut several bamboo skewers to different lengths. Stick the bamboo skewers into the leafy end of the strawberry. Place in a vase or mason jar.
To make a Chocolate Strawberry Bouquet: This post contains affiliate links. I love sharing my favorite products with you! *I originally shared this post May 2013. Updated February 2019.

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A step by step guide for how to make EASY Chocolate Covered Strawberries, including ideas for toppings and a guide for making a DIY strawberry bouquet.

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Veggies, iron, calcium

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Gnocchi With Mushrooms, Sausage, and Kale Is a Sheet Pan Wonder

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Meet your new favorite weeknight supper: a generous pan of gnocchi, mushrooms, sausage, and kale roasted in a hot oven until lightly browned and full of flavor. It’s a winner of a sheet pan recipe.

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Healthy fats, fiber, vitamin c

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This Sheet-Pan Salmon and Shaved Brussels Sprouts with Lemon-Garlic Drizzle recipe is made on one sheet pan. It guarantees quick, easy prep and cleanup-perfect for busy weeknights or laid-back weekend dinner guests. Heart-healthy salmon is nestled among shaved Brussels sprouts, both of which soak up amazing flavor from the double drizzle of lemon-garlic sauce. The first drizzle happens before the fish goes under the broiler and then it's drizzled again before serving. Under the broiler, the salmon becomes flaky and moist, while both the salmon and Brussels gain a beautiful subtle char, which ups their flavor quotient. Keep reading for our expert tips, including how to save on prep time.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

You can purchase pre-shaved Brussels sprouts to save time, but the slices may be quite thick. If you prefer thinner sprouts, it's best to shave them yourself. A mandoline would work well if you have one.

When you shave or slice the sprouts lengthwise, you reduce waste since you won't discard the last bit of the stem, which often happens when slicing them crosswise.

Although the baking sheet may look crowded, the Brussels sprouts actually need some steam to cook properly and avoid burning. This will still allow them to develop a nice, roasty char.

Nutrition Notes

Salmon is loaded with omega-3s, a type of healthy fat most of us need more of for overall good health and disease prevention. It's also a great protein source and even has antioxidants, hence its orangey-pink color. Some types of salmon, like sockeye, are a good source of vitamin D.

Brussels sprouts bring gut-friendly fiber to this dish. They're also linked to reduced cancer risk and type 2 diabetes risk.

Lemons pack a vitamin C punch, which is great for strengthening your immune system and giving your skin a healthy glow.

Garlic is another supporter of immunity. Regularly eating garlic has also been linked with healthier cholesterol levels, blood pressure and blood sugar levels.

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Sheet-Pan Salmon & Shaved Brussels Sprouts

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This sheet-pan salmon and Brussels sprouts recipe is a game-changer for weeknight dinners.

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Protein, Carbs and rich in iodine

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Protein

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These healthy peanut butter bars are a delicious and healthy snack that satisfies your sweet tooth! Made with FOUR wholesome ingredients!

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The Mediterranean Diet Plan (@mediterraneandiet_dishes) • Instagram reel

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118 likes, 0 comments - mediterraneandiet_dishes on September 30, 2024: “CREAMY PESTO CHICKEN PASTA 🍝
🙏 Thank you: @sohonutrition For all my creamy chicken lovers!! This recipe is so good and takes no time at all to make. Save for later☝🏼 •438 kcals per portion
•46g PRO, 43g CHO, 12g FAT Serves 2:
-220g of uncooked chicken breasts
-1 tsp of paprika & garlic powder
-Salt/pepper
-100g of uncooked pasta
-1 onion
-2 cloves of garlic minced
-1 pepper, diced
-30g of light pesto
-1 reduced salt chicken stock cube mixed in 250ml of boiling water
-60ml of light cream
-1 tsp of cornflour mixed with 2 tbsp of warm water
-4 tbsp of parmesan
-Fresh parsley, chopped Method:
1. Place the chicken breasts on a baking sheet. Place another baking sheet over them and beat down until a little flat. Season both sides with the paprika, garlic powder, salt and pepper.
2. Spray a pan with oil and add the chicken breast. Cook on either side for 5-8 minutes (check the middle is cooked). Remove from the pan and set aside.
3. In the meantime, cook and boil the pasta.
4. Spray the same pan with oil and add the onion and garlic. Add a dash of water if needed and fry for 2 minutes. Then add the pepper and fry again.
5. Pour in the chicken stock, cream and add the pesto. Mix well and bring to a boil. Then reduce the heat to simmer.
6. Add in the cornflour and water. Then add in the pasta and allow some pasta water to fall in. Place back in the chicken and mix well. Allow the mixture to thicken up and cook for another 5 minutes or so.
7. Add in 2 tbsp of the parmesan and parsley.
8. Divide into 2 portions and serve each portion with another tablespoon of parmesan and more parsley. 👉 Follow @mediterraneandiet_dishes To Get More Free Recipe 💁‍♀️ Type “”Yes”” If You Want to Get More Recipes #mediterraneanfood #healthyfood #delicious #dinner #greekfood #mediterraneanlife #mediterraneanstyle #mediterraneanrecipes #plantbasednutrition #chicken #pasta”.

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Vitamins, minerals, protein

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Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. This recipe is easy, keeps well, and can be made ahead. Plan to make a batch of Honey Butter as well because it pairs really well with pumpkin bread.

Want to know a secret? This is based on our popular Pumpkin Cake and easy Pumpkin Cupcakes. Several readers shared that they had converted the base to make a pumpkin bread so I tested it and, sure enough - it became an instant hit.

This post may contain affiliate links. Read my disclosure policy.

What is Pumpkin Bread?

This is a sweet bread or a dessert bread made with pumpkin puree. It's similar in consistency to banana bread and is intended to be enjoyed as a treat after a meal or with a mug of coffee. The crumb is wonderfully moist and flavorful on its own and does not require a frosting, but we love serving it with honey butter.

Ingredients for Pumpkin Bread:

This is a failproof recipe with a short list of ingredients. You don't need any fancy equipment to make it, just a couple of mixing bowls and a whisk and don't forget the loaf pans! This makes two ( 8 1/2″ x 4 1/2″) loaves of pumpkin spice bread. If you have a can of pumpkin puree, you likely have the rest of the ingredients which are pantry and refrigerator staples:

P.s. the vanilla doesn't belong here. We suspect it snuck into the picture when no one was looking.

What is the Best Pumpkin Puree?

Since pumpkin puree is packed plain without any additional flavorings, you can use any brand of pumpkin puree. Double-check that you are getting pumpkin puree and NOT pumpkin pie mix. If using homemade pumpkin puree, be sure it is well-drained.

We discovered this Organic Pumpkin puree (pictured above) and have been using it for all of our pumpkin baking. I stock up when it goes on sale in Autumn because it is convenient when the pumpkin craving hits, and it has great pumpkin flavor.

How to Make Pumpkin Bread:

This recipe couldn't be easier. You simply mix the dry ingredients, mix the wet ingredients, put them together and bake.

1. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and cinnamon

2. In a second bowl, whisk together pumpkin puree, oil, and eggs

3. Whisk wet ingredients into dry ingredients, transfer to 2 buttered/ floured loaf pans and bake.

How to Freeze Pumpkin Bread:

Pumpkin bread freezes very well. To freeze, let the loaf cool to room temperature first, then wrap thoroughly in plastic wrap. Cover with a layer of aluminum foil, or transfer to a freezer Ziploc bag and freeze for 2-3 months. You can wrap and freeze either the entire loaf or individual slices.

To thaw: Place loaf in the refrigerator overnight, or thaw at room temperature for a few hours then unwrap to serve.

Can I Add Chocolate?

I thought you might ask! If you really want to have fun with this, you can add some chocolate morsels as we did in our Chocolate Chip Banana Bread and make it a Pumpkin Chocolate Chip Bread. You can't go wrong with chocolate!

If you're feeling adventurous, you can try folding 1 cup of cranberries (dried, fresh or frozen) in at the end for a cranberry pumpkin version.

Our Top Pumpkin Recipes:

If you love all things pumpkin, try these next.

Pumpkin Bread Recipe

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Pumpkin Bread Recipe - NatashasKitchen.com

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Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. This recipe is easy, keeps well, and can be made ahead. Plan to make a batch of Honey Butter as well because it pairs really well with pumpkin bread. Want to know a secret?

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grains, vegetables and protein

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26 Sunday Dinners You Can Make on a Sheet Pan

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Grab a sheet pan and get cooking with these delicious Sunday dinner recipes, like honey-mustard salmon with veggies and lemon-pepper chicken.

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Fruit, Fiber, Protein

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Strawberry Cheesecake Recipe - Preppy Kitchen

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Rich, silky strawberry cheesecake is a must-try for the summer! So easy to make with a little time and fresh berries.

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fats, vegtables

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Get Chunky Guacamole Recipe from Food Network

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These easy stuffed mushrooms will knock the socks off guests at your next party! The savory, crispy filling is delicious over juicy roasted mushrooms.

Stuffed mushrooms are a contentious item in our house. Here's why:

Whenever I take a batch out of the oven, I choose one to sample. I take a bite, savoring the crisp, umami topping over the juicy roasted mushroom. Then, I reach for a second, but in all likelihood, the rest have already vanished! Jack can't get enough of most mushroom recipes, and these stuffed mushrooms are no exception.

But honestly, I can't blame him. The filling - a savory mix of panko bread crumbs, pecorino, pine nuts, sun-dried tomatoes, parsley, and garlic - offers the perfect crunchy contrast for the tender mushrooms. And luckily, they're easy to make. If I want another batch, all I need to do is stir together more filling, pile it into cremini mushroom caps, and bake!

Seriously, though, I can't recommend this stuffed mushroom recipe highly enough. It's not only delicious, but it's festive, too, filled with red, white, and green ingredients. These stuffed mushrooms would be adorable bite-sized appetizers for your next holiday party - just make sure you have enough ingredients on hand for a second batch in case the first one disappears!

How to Make Stuffed Mushrooms

First, clean and stem the mushrooms. Gently remove and discard the mushroom stems, being careful to keep the mushroom caps intact. Then, use a damp paper towel to wipe the mushroom caps clean, and spread them, cavity-side-up, on a parchment-lined baking sheet. Drizzle the mushroom caps with olive oil, and season them generously with salt and pepper.

Next, make the filling. Stir together the grated cheese, sun-dried tomatoes, parsley, panko bread crumbs, garlic, pine nuts, salt, and a few grinds of black pepper.

Then, fill each mushroom. Spoon the filling into the mushroom cavities, carefully piling it as high as you can. As you spoon it onto the mushrooms, some of the filling may tumble off. That's ok! Do your best to get as much filling in each mushroom as you can.

And finally, bake! Generously drizzle the stuffed mushrooms with olive oil and bake for 20 minutes or so, until the mushrooms are tender and the filling is golden brown. Allow them to cool slightly, and then, eat!

Stuffed Mushroom Recipe Tips

Bigger mushrooms = more filling. Need I say more? Use the biggest cremini mushrooms you can find for this recipe. They'll hold more of the breadcrumb mixture than small ones will, and it will be easier to pile the filling into them.

Chop your filling ingredients finely. The best stuffed mushrooms have a little of everything in each bite. Chop your filling ingredients into small pieces that will evenly incorporate with one another. Aim for the sun-dried tomatoes to be similar in size to the pine nuts, and grate the cheese on a Microplane zester or the smallest holes of a box grater.

Don't forget to season the mushrooms. It's easy to skip this step! Before you load up the mushroom caps, drizzle them with olive oil and sprinkle them with salt. This simple step really kicks this stuffed mushroom recipe up a notch.

Make them a meal! These stuffed mushrooms are an excellent party appetizer, but on occasion, we'll eat them for dinner too. Serve them with a big scoop of herbed farro or quinoa!

More Favorite Party Appetizers

If you love this stuffed mushroom recipe, try one of these fun party appetizers next:

Or head to this post for 50 more easy appetizers.

Stuffed Mushrooms

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These easy stuffed mushrooms will knock the socks off guests at your next party! The savory, crispy filling is delicious over juicy roasted mushrooms. Stuffed mushrooms are a contentious item in our house. Here's why: Whenever I take a batch out of the oven, I choose one to sample.

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This basil pesto recipe is much more flavorful than store-bought and so easy to make. Grab fresh basil, pine nuts (or walnuts), garlic, parmesan, and quality extra virgin olive oil and it's ready in 10 minutes. Make it ahead, refrigerate or freeze, and keep on hand for weeknight pesto recipes-I've listed all my favorites!

Basil pesto is traditionally made with fresh basil pounded with pine nuts, aged cheese, and olive oil in a mortar and pestle. It gets its name from "pestare," the Italian word for "to pound" or "to crush."

I adapted the traditional recipe with a few tricks to keep the pesto's vibrant green color and fresh, aromatic flavor for longer. A quick blanch in boiling water and a squeeze of lemon juice means this sauce will last in your fridge for up to 2 weeks and your freezer for up to 6 months! And, I make it in a food processor or blender so you just have to push a button.

Though this is a decidedly easy pesto recipe, it has the same richness that's made pesto one of the most iconic Italian sauces of all time. I use it all day long! Fry eggs in pesto for a healthy savory breakfast. For lunch, spread onto eggplant parmesan sandwiches. For dinner, pesto pasta, creamy chicken pesto pasta, baked pesto sea bass, pesto salmon, and pesto chicken are ready in under 30 minutes! All you really need to enjoy a good pesto, though, is some good crusty bread.

Table of Contents

1. Ingredients for Basil Pesto

2. How to Make Basil Pesto

3. How to Store Basil Pesto

4. Can you Freeze Basil Pesto?

5. How to Serve Basil Pesto

6. Top Four Favorite Ways to Use Pesto

7. Try our Italian Extra Virgin Olive Oil

8. Basil Pesto Recipe Recipe

Ingredients for Basil Pesto

This easy basil pesto recipe uses just a handful of ingredients to make a simple sauce with so much depth and richness. Like with any recipe that uses just a few ingredients, you'll want each one to be fresh and flavorful.

Basil: Fresher basil and high quality olive oil are the two biggest differences between homemade and store-bought pesto. Grab the freshest basil you can find with little signs of limpness or browning. And, try to pack the two cups with the smaller, more tender leaves for the best flavor. If you're not making pesto on the same day you go shopping, check out my tips for how to store fresh basil so it lasts.

Garlic: Increase the garlic to your heart's desire, but 1-2 cloves typically brings enough punchiness without overpowering the delicate qualities of the basil.

Nuts: Buttery, creamy pine nuts are more traditional if you can swing it, but I know they can be expensive. Walnuts also work well and are more economical. Toast both in the oven at 325°F until they're golden brown. Keep a close eye as nuts burn easily!

Lemon: Lemon juice both adds brightness and prevents the basil from browning.

Olive oil: With so few ingredients, olive oil has a major influence on how a pesto tastes. A high quality extra virgin olive oil is another opportunity to greatly improve your pesto! Use a smooth but full-flavor olive oil. I love our buttery but bold Italian Nocellara. For a full guide to buying pesto, check out our guide: Olive Oil 101: Everything You Need To Know.

Parmesan: Parmesan cheese adds a deep umami quality that makes pesto irresistible. Grab the whole blocks (rather than pre-grated parm) as they tend to be much higher quality and fuller flavor.

Seasoning: Pesto uses only kosher salt and black pepper to enhance the flavor. Add just a small pinch of salt and adjust from there, as the parmesan naturally adds saltiness.

How to Make Basil Pesto

This basil pesto recipe is made in a food processor or blender, so it comes together in just 10 or so minutes. A quick blanch and a squeeze of lemon is all you need to keep the basil's vibrant green color. To make basil pesto:

Get ready: Fill a small saucepan halfway with water and bring to a boil. Prepare a bowl of ice water and set it near your stove. Set up a food processor with the blade attachment (or get your blender all plugged in and ready).

Briefly blanch the basil. Drop 2 packed cups of basil leaves in the boiling water. Blanch just until the leaves wilt, 5 to 10 seconds. Use tongs to transfer the basil leaves to the prepared ice water. This stops them from continuing to cook.

Dry the basil very well. Wrap the basil in paper towels. Squeeze to wring out all the water and transfer to the food processor. Add 1-2 chopped cloves of garlic, 1/3 cup of toasted pine nuts (or walnuts), and the juice of 1/2 lemon.

Blend. Pulse until everything has broken down into small chunks. With the processor running on low speed, slowly pour in 1/2 cup of extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture.

Stir in the parmesan. Transfer the basil mixture to a small bowl. Add 1/2 cup of finely grated parmesan cheese and stir to incorporate. Taste and season with salt and pepper to your liking. If your pesto is looking a little thicker or less smooth than you like it, add a little bit more extra virgin olive oil.

Serve or store. Use immediately or store for later (see tips for how to use and store basil pesto below).

How to Store Basil Pesto

To store pesto, transfer it to a mason jar and cover with a layer of olive oil (this will "seal it" and prevent it from browning from exposure to air). Seal tightly and store in your fridge for up to two weeks. To use, simply scoop off the oil. Be sure to replenish that top layer of extra virgin olive oil to keep it nicely sealed (always use a clean spoon and return it to the fridge).

Can you Freeze Basil Pesto?

Yes! You can freeze pesto for up to 6 months and thaw it in your fridge the night before you plan to use it. Here are two ways to freeze pesto:

In a freezer-safe jar. Cover with a layer of extra virgin olive oil and freeze. I do this when I plan to use the entire amount in a pasta dish.

In ice cube trays. If you want to be able to use a little bit of pesto at a time, pour it into ice cube trays and freeze for 1 hour or until hard, then transfer the cubes to freezer bags.

How to Serve Basil Pesto

Basil pesto is a true workhorse in the kitchen. It's easy to make, keeps well, and just a spoonful instantly adds herbal, creamy, umami-rich flavor. Keep pesto on hand for quick and delicious meals all week long!

Make yourself a 5-minute snack with toast, sliced tomatoes, a drizzle of extra virgin olive oil, and a spoonful of pesto. Or, use as a dip for crusty bread. Rosemary Focaccia with Roasted Garlic still warm from the oven and dipped in homemade pesto is a simple luxury that reminds me why I love Mediterranean food.

For a full meal:

Serve with fish. Spoon a dollop over grilled salmon, sea bass, or fish en papillote to give a weeknight dinner a cheffy flair.

Toss with pasta. A box of pasta and some pesto is all you need, but you can easily dress it up with tomatoes and mozzarella, ravioli and peas, or broccoli and lemon.

Serve with chicken. Pesto chicken and vegetables are on your table in 20 minutes with this one-pan weeknight recipe.

Use as a sandwich spread. Make aMediterranean-style grilled cheese on pita bread with mozzarella, feta, spinach, sun dried tomatoes, and basil pesto. Or, make an open-face eggplant parmesan sandwich.

To liven up a vegetarian dinner. Braise chickpeas in a creamy pesto sauce for an extra comforting, quick, and filling vegetarian meal. Or make the light yet filling vegetarian stuffed peppers with basil vinaigrette.

Start your morning right. Fry your eggs in basil pesto and enjoy with crusty bread.

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Basil Pesto Recipe | The Mediterranean Dish

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This basil pesto recipe comes together in 10 minutes. Use this easy homemade pesto on pasta, sandwiches, fish and chicken.

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fruits and vegetables

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15 New Salad Recipes You’ll Want To Make for Lunch

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Elevate your lunch routine by making one of these new salad recipes, like raspberry-spinach salad or rotisserie chicken salad, for lunch.

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Veggies

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My favorite "everyday" salad recipe is quick and easy to make, tossed with a simple and delicious lemony dressing, and so versatile that it goes with just about everything!
Friends! Do you have a go-to side salad recipe in your repertoire that you absolutely love? This simple green salad - which we fondly call our "everyday" salad here in our house - is mine. ♡

It's the no-frills, easy-breezy, fresh-and-flavorful, always-a-winner green salad recipe that we make most often here in our house behind the scenes. And even after eating it literally hundreds of times, it's one of those staple recipes that we somehow never grow tired of. It's incredibly quick and easy to make with a bag of greens (we most often use spring greens), a veggie or two (we usually add red onion, plus cucumber, bell pepper, carrot, or whatever's in the crisper drawer), a sprinkling of nuts/seeds for protein and crunch (we're partial to pepitas or sunflower seeds), and my favorite "everyday" salad dressing (that's super-simple to whip up). Best of all, this tossed salad comes together in less than 10 minutes and always tastes wonderfully light and fresh and flavorful. And it also happens to be naturally gluten-free and vegan - and somehow magically goes with just about any meal!

The sky's the limit, of course, when it comes to customizing this recipe with whatever greens, veggies, nuts, or even dressing ingredients that you happen to have on hand. And if you feel like making a meal out of this salad, it also tastes delicious with an extra protein (such as chicken or shrimp) and/or some croutons added in too.

Anyway, if you're interested in working more salads into your weekly lunch and dinner rotations, I hope you'll give this salad recipe a try. It is definitely a favorite here in our house!

Everyday Salad Recipe | 1-Minute Video

Everyday Side Salad Ingredients:

As I mentioned above, the base ingredients in this salad are all incredibly flexible. So feel free to use whatever you love best or have on hand! You will just need some type of...

Fresh greens: I tend to go with spring greens, baby arugula, or some sort of mixed greens for this salad. But any greens that you love best will work.

English cucumber: We always keep a few English cucs in the refrigerator because they are easy to work with (you don't have to mess with removing the seeds), they last for quite awhile in the crisper drawer (yay!), and they always taste so delicious with this salad! That said, feel free to use any type of cucumber that you prefer for this salad, or see other fresh veggie ideas below too.

Red onion: If you've followed this blog for any amount of time, you know that I can never resist adding some thinly-sliced fresh red onions to my salads. But if you don't love them as much as I do, feel free to leave them out (or use sliced shallots as a milder alternative instead). Or to take the edge off of the red onion flavor, you can also briefly rinse the sliced onions in water before adding them to the salad.

Nuts/seeds: Feel free to add in whatever nuts or seeds that you love best to give this tossed salad some extra crunch and protein! We're partial to salty pepitas, toasted pine nuts, or sunflower seeds in our house. But toasted almonds, walnuts, pecans, pistachios, or any other favorite nuts/seeds would be delicious options too.

Everyday dressing: See below!

Everyday Salad Dressing Ingredients:

So many of you have made and loved my "everyday" salad dressing recipe over the past few years that I've since created a separate recipe post completely devoted to it if you would like to read more. ♡ But it's basically just a great all-purpose salad dressing that comes together in minutes and goes with just about everything! To make it, you will need the following salad dressing ingredients:

Olive oil: As always, I recommend using good-quality extra virgin olive oil when it comes to salad dressing recipes, since its flavor will really shine through.

Lemon juice (or vinegar): We usually use freshly-squeezed lemon juice for this dressing. But if you don't happen to have any fresh lemons on hand, you can sub in red wine vinegar instead.

Dijon mustard: Which just adds some subtle flavor here and helps to round all of the flavors out. (Don't worry, it won't make it taste too mustard-y!)

Garlic: I prefer to use minced or pressed fresh garlic in this dressing, but you can also sub in garlic powder if you prefer.

Salt and black pepper: And finally, we will use fine sea salt and freshly-cracked black pepper to season the dressing.

*The recipe included below makes a small amount of salad dressing, which we find works great with the portions listed in the recipes. But some readers prefer to double the amount of dressing, or you can make a considerably larger batch (as shown in the photo above) if you would like to have some pre-made salad dressing ready to go in the fridge for later in the week.
Optional Salad Add-Ins:

Beyond the base ingredients mentioned above, there are all sorts of extra add-ins and variations you can try out with this salad. So please feel free to customize this salad recipe and make it your own! For example, you could...

Add a protein: Cooked chicken, steak, pork, shrimp, salmon (or other kinds of fish), scallops, or tofu would all be delicious additions to this salad.

Add cheese: A variety of hard cheeses (such as shaved Parmesan, Pecorino, or Manchego), soft crumbled cheeses (such as goat cheese, feta, or gorgonzola), or soft mozzarellas (such as burrata or mini mozzarella) would all be delicious in this salad too.

Add extra fresh veggies: In addition to (or in place of) the sliced English cucumbers, feel free to add in any other fresh veggies that you love, such as sliced bell peppers, carrots, radishes, celery, corn, etc.

Add jarred veggies or olives: Feel free to also toss in any jarred veggies that you love, such as roasted red peppers, marinated artichokes, pepperoncini peppers, or olives.

Add tomatoes: Fresh or sun-dried tomatoes would also be delicious in this salad.

Add beans: And of course, you're also welcome to add in any beans for extra protein too, such as chickpeas, lentils, white beans, or red kidney beans.

More Side Salad Recipes:

If you're looking for more side salad inspiration, check out the rest of our simple "everyday" salad recipe collection, which includes simple recipes for Kale Salad, Italian Salad, Mexican Salad, Mediterranean Salad, and Sesame Slaw. Or feel free to check out some of our readers' other favorite green salad recipes, including...
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Everyday Salad

Author: Ali

Prep Time: 15 minutes

Cook Time: 0 mins

Total Time: 15 minutes

Yield: 4 small servings 1x

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My go-to everyday salad recipe -- quick, easy, healthy, and SO delicious! Perfect for serving as .a side salad or as a main dish.

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This parmesan-crusted Lemon Chicken Recipe is so EASY to make and completely ready in 30 minutes! The quick garlic and lemon butter sauce enhances the flavor of the chicken and adds so much flavor to the dish!

This post may contain affiliate links. Read my disclosure policy.

Hey, hey! Valentina with Valentina's Corner sharing our Lemon Chicken with the best Lemon Butter Sauce.

Lemon Chicken Recipe:

This dish is going to become a favorite chicken dinner recipe for BUSY evenings. The chicken breast is generously coated in parmesan and pan-fried to give it a crispy crust. The chicken is then smothered in a lemon butter sauce with garlic that adds so much flavor to the chicken.

We love easy 30-minute chicken recipes for busy weeknights and some of our go-to's include Chicken Marsala, classic Chicken Parmesan and of course this easy lemon garlic chicken. With these recipes in your arsenal, you can make restaurant-quality meals for a fraction of the price of eating out.

How to Make Lemon Chicken:

With just a few simple ingredients a few minutes of prep time, you can have yourself the most DELICIOUS crispy chicken breast in a buttery garlic lemon sauce!

1. Cut chicken in half lengthwise and beat with a meat mallet to an even thickness.

2. Prepare Egg Mixture - whisk together eggs, garlic, Italian seasoning, salt, and pepper.

3. Prepare Parmesan Mixture - in a separate bowl, mix together the parmesan cheese and flour.

4. Dredge the Chicken - coat in the egg mixture, then generously coat in parmesan mixture, shaking off excess.

5. Cook Chicken. Add oil to a hot skillet then add breaded chicken and cook 4-5 minutes per side, until golden brown and the internal temperature reads 165˚F with an Instant Read Thermometer.

- If the chicken crust begins to brown too quickly, reduce heat allowing the chicken to fully cook through.

How to Make Lemon Butter Sauce:

This 5-minute EASY lemon butter sauce will become a staple in your home. The sauce is tangy from the fresh lemon and butter and the garlic just brings all the flavors together - SO GOOD!

For a quicker dinner, prepare the lemon sauce in a separate saucepan or skillet while the chicken is cooking. Then just pour the sauce over the chicken once it is cooked. Or, you can just cook the chicken, remove it from the skillet (cover to keep warm) and prepare the sauce in the same skillet, then add the chicken back.

1. Saute the garlic and butter until fragrant.

2. Whisk in the lemon juice, chicken broth, Italian seasoning, and pepper. Allow the sauce to cook over med heat for about 2 minutes.

NOTE: We love the fresh and tangy lemon flavor in this recipe. If you prefer a less lemony flavor, reduce the lemon juice.

Can I make this Ahead?

If you like to prep dinner in advance, slice the chicken and add it to the egg mixture, cover and refrigerate until you are ready for dinner. Allowing the chicken to marinate will result in a juicier and more tender chicken breast. Then, just continue with the remaining recipe instructions.

Can I make the Lemon Chicken without Parmesan Crust?

Yes! For a healthier option, completely omit the egg mixture and parmesan mixture. Slice the chicken breast and season with salt, pepper, and Italian seasoning. Then, continue with the preparation of the sauce.

Substituting for Chicken Thighs?

This lemon chicken will work with chicken breast, chicken thighs, and even chicken tenderloins. You will want to prepare the recipe according to the instructions, the only difference will be in the cooking time. The cook time will depend on the size of the thighs, you want the internal temperature to reach 165F on an instant-read thermometer.

Adding Vegetables to the Chicken in Skillet:

Yes, you may definitely add vegetables to complete the dish. Asparagus, green beans, and zucchini will all go great with the lemon sauce and compliment the chicken

I can't wait for you to give this simple chicken dinner recipe a try!

What to Serve with Lemon Chicken?

The EASY chicken dish is completely ready in just 30 minutes and can be served with our Mashed Potatoes or your favorite pasta and it pairs well with Caesar Salad.

More Chicken Recipes to Try:

Lemon Chicken with BEST Lemon Butter Sauce

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina's Corner where I share our family's favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!
Read more posts by Valentina

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Lemon Chicken Recipe (with Lemon Butter Sauce) - NatashasKitchen.com

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This parmesan-crusted Lemon Chicken Recipe is so EASY to make and completely ready in 30 minutes! The quick garlic and lemon butter sauce enhances the flavor of the chicken and adds so much flavor to the dish! This post may contain affiliate links. Read my disclosure policy. Hey, hey!

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Air fryer chicken cutlets turn out crispy, golden, juicy, and delicious – perfect with veggies, over salads, with pasta, and more.

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Cakes by MK - Simple, quality tested recipes to satisfy your sweet cravings!

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Healthy Pasta with broccoli, sun dried tomatoes, Parmesan cheese and your pasta of choice in 30-ish minutes. Quick, easy and delicious weeknight dinner.

Healthy Pasta Recipe

This healthy pasta is one of the most popular recipes on iFOODreal. And there is a good reason for that - it's flavorful, veggie packed, cheese-sprinkled for balance and comes together in less than 30 minutes including the prep and clean up.

It is an older recipe with brand new video (hence, different pots), so you can see how easy it is to put together. This vegetarian pesto pasta was delicious!

Is Pasta Healthy?

Before anyone says anything, yes I know it's white pasta and it might seem like an oxymoron to show up in "a healthy pasta recipe". I get you, my friends. Good news is that you can use any pasta you want, ANY. Whole wheat, brown rice, quinoa, kamut, white etc.

Pictured is my kids' favorite organic Garofalo brand from Costco. It's one of the best quality pasta I ever tried. So be it, once in a while. Healthy living is about balance and moderation, rather than stress. That's in my books.:)

How to Make Healthy Pasta

1. Prepare your ingredients. Tomato pesto pasta dish cooks fast, like a stir fry, so timing is everything for the most flavour and an al dente pasta.

Is Pesto Healthy?

Try to find pesto with as less additives as possible. All there is to pesto - olive oil, basil, garlic, Parmesan cheese, pine nuts and salt. Sun dried tomatoes can be dry or packed in oil.

2. While pasta is cooking, give your veggies a quick blast on medium-high heat with pesto.

3. Then combine everything. Just watch the video. Easy-peasy.

Parmesan Cheese Hunk Vs. Shaker

And a word on Parmesan cheese. Forego the shaker-faker, it's full of additives like cellulose (ground wood chips, by the way) and other crap. Buy a hunk of fresh Parmigiano Reggiano at Costco (best price ever => my healthy Costco shopping list) and grate a good amount at a time. Then refrigerate in an airtight container for a few weeks. Freeze the rest of the hunk.

Be healthy!

More Healthy Pasta Dishes to Try:

And may I suggest you look through these 45 dinner ideas?! Wink-wink.

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Scale 1x 2x 3x

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The Best Healthy Pasta {30 Minutes} - iFOODreal

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Healthy Pasta with broccoli, sun dried tomatoes, Parmesan cheese and your pasta of choice in 30-ish minutes. Quick, easy and delicious weeknight dinner. This healthy pasta is one of the most popular recipes on iFOODreal. And there is a good reason for that - it's flavorful, veggie packed, cheese-sprinkled for balance and comes together in less than 30 minutes including the prep and clean up.

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A step-by-step guide for how to make EASY Chocolate Covered Strawberries, including ideas for toppings and a guide for making a DIY strawberry bouquet.
Chocolate Covered Strawberries

Despite being one of the easiest and cheapest desserts to make, chocolate covered strawberries are one of those fancy, bite-size desserts that everyone loves. They're beautiful and impressive looking, but they're incredibly simple. One batch of chocolate covered strawberries only takes about 20 minutes to make!

What type of chocolate should you use for Chocolate Covered Strawberries?

Since this is such a simple recipe with just two basic ingredients, the quality of chocolate is really important. The higher quality of chocolate, the better they will taste, and I've found that Baking Chocolate works best.

A cheap bag of chocolate chips will not taste as good or melt easily. High quality chocolate (or baking chocolate chips) tastes less processed, melts easier, and really helps give the strawberries a nice beautiful coat after dipping.

I usually use Ghirardelli baking chips, or Baker's Baking Chocolate and I'm always pleased with the quality and price. I prefer bittersweet or semi-sweet, but you can use milk chocolate, semi-sweet, bittersweet, or white chocolate for dipping strawberries.

How to melt chocolate for dipping:

The easiest way to melt chocolate is in a double boiler or in the microwave. If you don't own a double boiler, you can make your own with a simple saucepan and heat-safe glass bowl (see tutorial below).

How to make your own double boiler:

Fill a saucepan ¼ full with water and bring the water to a low gentle boil.

Reduce the heat to the lowest setting and set a large (heat-proof) glass bowl on top, making sure the bowl tightly covers the pot. Make sure there are a few inches of space between the bottom of the bowl and the water.

Add chocolate to the bowl and stir constantly, until melted and smooth.

Remove the bowl from heat and add a handful of reserved chocolate to the bowl to temper the chocolate. Stir until the additional chocolate has melted.

Can I melt chocolate chips in the microwave?

Yes, you can melt chocolate chips in the microwave as long as they are a high quality brand of baking chocolate chips. I like to use these Ghirardelli Baking Chips . To microwave them, set your microwave at half power and stir the chocolate every 30 seconds until smooth.

How to make Chocolate Covered Strawberries:

1. Wash and dry the strawberries.

2. Prepare desired toppings (nuts, toasted coconut, etc.)

3. Prepare your workspace with a parchment lined baking tray to place the dipped strawberries on.

4. Melt the chocolate in a double boiler or in the microwave.

5. Dip the strawberries in melted chocolate.

6. Coat in desired toppings.

7. Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.

8. Drizzle with melted white chocolate if desired.

Topping ideas for Chocolate Covered Strawberries:

Chopped Nuts (peanuts, pistachios, pecans, etc.)

Toasted coconut

Sprinkles

Mini chocolate chips (any flavor)

Graham cracker crumbs

Crushed Oreo cookies

Melted white chocolate

Crushed candy canes

How to store chocolate covered strawberries:

Store chocolate covered strawberries in a cool location. You may store them in the refrigerator, uncovered, up to one day, leaving them on the same baking sheet you placed them on after dipping. If serving them the same day you make them (which is preferred), store them, uncovered, on your counter away from sunlight or heat.

Please do NOT freeze chocolate covered strawberries. As they thaw the strawberries will release moisture and ruin the chocolate coating.

How long do chocolate covered strawberries last?

Chocolate covered strawberries are best enjoyed within 1 or 2 days maximum. The chocolate on the strawberries will cause them to sweat and release moisture, so they are really best enjoyed the same day they are made.

Tips for perfect chocolate covered strawberries:

Pick good strawberries.
Choose firm, ripe strawberries without bruises and if possible, strawberries that are red all the way up to the stem.

Use room temperature strawberries and DRY THEM really well.
Take the strawberries out of the fridge 15-30 minutes before dipping them. Wash them and gently dry them all over with a paper towel. You want to make sure they're very dry, otherwise the chocolate won't set on them properly.

Temper the chocolate.
Tempering the chocolate will help prevent the chocolate covered strawberries from looking streaky, gray or dull after the chocolate sets. All you need to do to temper melted chocolate is set aside some of the chocolate to stir in at the end, after most of it has already been melted.

Melt all but 1 heaping tablespoon of the chocolate chips, and set the extra chips aside. Once you've melted the chocolate and it's smooth, remove the bowl from heat and add the reserved chocolate chips.

Stir them into the mixture until they melt. The chocolate added at the end will help temper the warm chocolate to make it the right consistency and temperature for dipping.

More EASY and fancy dessert ideas:

Recipe

Did You Make This Recipe?

RATE and COMMENT below! I would love to hear your experience.

Cut several bamboo skewers to different lengths. Stick the bamboo skewers into the leafy end of the strawberry. Place in a vase or mason jar.
To make a Chocolate Strawberry Bouquet: This post contains affiliate links. I love sharing my favorite products with you! *I originally shared this post May 2013. Updated February 2019.

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Skip the store-bought and make strawberry shortcake completely from scratch. With only a handful of basic ingredients, you can make tall fluffy sweet biscuits. Layer them with juicy strawberries and 3 ingredient fresh whipped cream for a totally unforgettable summer dessert. Everyone needs this recipe!
Today is real food and real flavor brought to life without any peanut butter swirls, caramel drizzles, rainbows, chocolate chunks, candy bar pieces, sprinkles, or unicorn magic. Strawberries + sweet biscuits + whipped cream. Every summer has a different song anthem with the latest chart-topping hit, but the summer dessert anthem stays the same year after year. And that dessert we just can't get out of our heads, tastes delicious any time of day, and soothes our summertime soul is most definitely strawberry shortcake. ♥

Here's What You Don't Know About Strawberry Shortcake

Completely homemade strawberry shortcake is easier than you think. Skip the store-bought biscuits and toss the packaged whipped cream that's loaded with who-the-heck-knows-what. Instead, have fun making strawberry shortcake at home. The biscuits come together with butter, flour, sprinkle of sugar, and milk. Load them up with juicy strawberries and homemade whipped cream that, again, is so simple. If you can reach for store-bought whipped cream in the dairy aisle, you can make fresh whipped cream at home.

I hope I'm not overwhelming you with all this homemade goodness- I promise it's all VERY easy. And that's what summer is about, right? Simple, happy, pure homemade goodness that celebrates the season's fresh flavors.

Fresh Strawberries for Strawberry Shortcake

You only need two ingredients for the strawberry filling: sugar and fresh strawberries. Chop up the strawberries and mix with a little sugar. The sugar helps strawberries release all their delicious juices, which will seep down into the sweet biscuits and whipped cream. (Aka the best part about strawberry shortcake!) I recommend mixing the strawberries and sugar together before you make the biscuits; this gives the strawberries some time to juice up.

Moving onto the biscuits!

Homemade Sweet Biscuits in 4 Steps

Homemade biscuits are one of life's greatest treasures. The strawberry shortcake biscuit recipe is similar to my homemade biscuits, but we'll add a little sugar since it's dessert. Let's make the biscuits in 4 easy steps.

1. Cut cold butter into dry ingredients- you can use either a pastry cutter or food processor

2. Add milk and stir.

3. Cut into shapes.

4. Bake.

How to Shape Biscuits

Use a biscuit cutter to shape the biscuits. You can use a 3-inch biscuit cutter or 2.75-inch biscuit cutter.

My #1 tip for shaping biscuits: Do NOT twist the cutter. Firmly press the cutter down into the biscuit dough. Twisting the cutter into the dough will seal off the biscuit edges, preventing the biscuits from rising.

Did you know that biscuits rise even taller when they're touching? They help lift one another up, so press them snug together before baking. You can bake the biscuits on a lined baking sheet, cast iron skillet, or round cake pan. A brush of heavy cream and sprinkle of coarse sugar gives the sweet biscuits a delightfully crisp top.

Homemade Whipped Cream

Just 3 ingredients here: cold heavy cream or heavy whipping cream, sugar, and vanilla extract. The colder the heavy cream, the more volume your whipped cream has. Unlike store-bought whipped cream, you can control the amount of sugar. I prefer lightly sweetened whipped cream with strawberry shortcake, so we'll only use 2 Tablespoons. And another thing! Homemade whipped cream tastes 100x better than store-bought. It's refreshing, creamy, and pillow-soft.

With its light and billowy texture, whipped cream is the perfect topping for pies, cakes, cupcakes, cheesecake, trifles, and so much more!

Let's Assemble Strawberry Shortcake

After the biscuits bake, it's time to assemble the strawberry shortcakes. Strawberry shortcake is fantastic with warm biscuits, cold strawberries, and cold whipped cream- but you can also wait for the biscuits to fully cool.

Assembling the strawberry shortcakes is the fun part! You can totally set up a "strawberry shortcake bar" where everyone makes their own stacks. Who doesn't love a DIY dessert bar?! And you could definitely add blueberries to the sweet strawberries for a patriotic treat in the summertime. 🙂

I recommend going heavy on the whipped cream dollop because you know it's the best part!

More Easy Summer Desserts

Easy Homemade Strawberry Shortcake

Description

Ingredients

Strawberries + Whipped Cream

Biscuits

Notes
Skip the store-bought and make easy homemade strawberry shortcake instead. You'll be surprised how simple it is to make homemade biscuits and whipped cream!

1. Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.

2. Make the biscuits: Preheat oven to 425°F (218°C). Mix the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.

3. Pour buttermilk on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Using floured hands or a floured rolling pin, flatten into a 1/2 inch thick rectangle as best you can. Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough- this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll any scraps until you have 10-12 biscuits. Note that I skipped re-rolling when photographing these steps, so you only see 9 in the picture above.

4. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.

5. Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 15-18 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.

6. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.

7. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

1. Make Ahead Instructions: Each part of this recipe can be prepared ahead of time. Make the biscuits up to 3 days in advance and store covered tightly at room temperature- or freeze for up to 3 months. Thaw completely before using. Prepare the strawberries in step 1 up to 1 day in advance. Prepare the whipped cream up to 1 day in advance. Store both in the refrigerator.

2. Special Tools: KitchenAid Stand Mixer | Pastry Cutter or Food Processor | 3-Inch Biscuit Cutter or 2.75-Inch Biscuit Cutter | 10-inch Cast Iron Skillet | Pastry Brush | Silpat Baking Mat | Baking Half Sheet

3. Flour: Starting with cold flour is helpful when making biscuits. If you can remember, place the flour in the freezer 30 minutes before beginning.

4. Baking Powder: To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use Clabber Girl brand and though the ingredients state aluminum, I've never noticed an aluminum aftertaste. Alternatively, you can reduce the baking powder down to 1 Tablespoon and add 1/2 teaspoon baking soda.

5. Buttermilk: You can substitute whole milk for buttermilk if desired. Acidic buttermilk isn't needed in order for the biscuits to rise since we're using baking powder. However if you'd like the tangy flavor, which I highly recommend, you can make your own sour milk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1 cup. (You need 1 cup in the recipe, plus 2 Tbsp for brushing- you can use regular milk to brush on top.) Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute, though lower fat or nondairy milks work in a pinch. (In my testing, the biscuits don't taste as rich or rise quite as tall using lower fat or nondairy milks.)

6. If you're using a cast iron skillet: If your cast iron skillet isn't well seasoned, I recommend greasing it with a little vegetable oil or melted butter. Brush a thin layer of either on the bottom and around the sides. No need to heat the cast iron skillet before using, though you certainly can. Place in the preheated oven for 15 minutes before arranging the shaped biscuits in it.

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Easy Homemade Strawberry Shortcake | Sally's Baking Addiction

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Skip the store-bought and make strawberry shortcake completely from scratch. With only a handful of basic ingredients, you can make tall fluffy sweet biscuits. Layer them with juicy strawberries and 3 ingredient fresh whipped cream for a totally unforgettable summer dessert. Everyone needs this recipe!

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Carbs, Protein, vegetables

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WATCH

Chicken Fettuccine Alfredo

Total: 30 min

Active: 30 min

Yield: 4 to 6 servings

Nutrition Info

Total: 30 min

Active: 30 min

Yield: 4 to 6 servings

Nutrition Info

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.

2. Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.

3. Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.

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Get Chicken Fettuccine Alfredo Recipe from Food Network

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Hummus gives protein and fiber

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Awesome Homemade Hummus Recipe that is quick and easy! Includes video tutorial

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Awesome Homemade Hummus Recipe that is quick and easy! Includes video tutorial.

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Protein, dairy, vegetables

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4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 ounces prosciutto, chopped

2 cloves garlic, chopped

1 (15-ounce) can diced tomatoes

1/2 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

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4 skinless chicken breast halves, with ribs 2 skinless chicken thighs, with bones 1/2 teaspoon salt, plus 1 teaspoon 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon 1/4 cup olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 3 ounces prosciutto, chopped 2 cloves garlic, chopped 1 (15-ounce) can diced tomatoes 1/2 cup white wine 1 tablespoon fresh thyme leaves 1 teaspoon fresh oregano leaves 1/2 cup chicken stock 2 tablespoons capers 1/4 cup chopped fresh flat-leaf parsley leaves

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carbs, protein

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A quick and easy one pan recipe with linguine and chicken pieces in a spicy soy-based sauce. Perfect for busy weeknights with minimal clean up.

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Fruits, Dairy

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The best, easiest flavors come together for this caprese appetizer and salad! Creamy mozzarella, fresh basil ripe tomatoes with the best dressing!

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peanut butter-protein

oat flour-fiber

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These healthy peanut butter bars are a delicious and healthy snack that satisfies your sweet tooth! Made with FOUR wholesome ingredients!

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Antioxidants from whole oats

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This Oatmeal cookie recipe yields soft, chewy cookies that belong in a bakery. Recipe is straightforward and simple with the best results!

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https://www.themediterraneandish.com/creamy-chicken-pesto-pasta/

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Chicken Pesto Pasta | The Mediterranean Dish

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Creamy chicken pesto pasta with sun dried tomatoes and parmesan cheese is a date night-worthy dinner that’s ready in 20 minutes!

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Beef gives protein and vegetables give vitamins

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Vegetable Beef Soup is the perfect cozy soup and such a good way to use up all those veggies stocked in the fridge! It's perfectly hearty and filling thanks to the tender chunks of protein-rich beef and abundance of nutritious vegetables. Plus it's a versatile recipe so feel free to replace veggies with others you may have on hand.
Vegetable Beef Soup

After simmering for an hour on the stove top this soup has such a delicious rich flavor and the beef is so deliciously tender. This is a perfect comforting fall and winter soup but when you've got lots of vegetables to use up in the summer this is the recipe to make!

Want to see how easy this Vegetable Soup Recipe is? Watch the video!

Note that the soup will be a little brothier than what's pictures, I like to remove some of the broth so you can see the ingredients in the soup. But with that said you can use less broth if desired or even simmer the soup uncovered during cooking (just go easy on the salt).

Ingredients for Vegetable Beef Soup Recipe

(Scroll below for full recipe)

Beef stew meat

Olive oil

Yellow onion

Carrots

Celery

Garlic

Canned tomatoes

Low-sodium beef broth or chicken broth

Dried herbs - basil, oregano, and thyme

Salt and pepper

Red potatoes

Green beans

Frozen corn and peas

Fresh parsley

How to Make Vegetable Beef Soup

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry with paper towels, season with salt and pepper then add half of the beef and brown about 4 minutes, turning halfway through.

Transfer to a plate and repeat with remaining half of beef.

Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.

Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.

Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).

Add green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

Pour in corn and peas and simmer until heated through, about 5 minutes.

Mix in parsley and serve warm with fresh crusty bread for dipping if desired.

How do You Make Slow Cooker Vegetable Beef Soup?

This can be made in the slow cooker but you'll still want to start out by browning the beef, then sautéing the carrots, onions, celery and garlic. You'll pour both of those mixtures into a large slow cooker along with everything else minus the frozen veggies. Cook on low until beef and potatoes are tender, about 6 - 7 hours, then add frozen peas and corn and heat through.

How to Convert to Ground Beef?

This is such a versatile recipe. Ground beef could even be use here in place of the beef stew meat. If going that route though you won't need to simmer as long so skip the first 30 minute simmering and jump right to the step of adding the potatoes.

You could also cut up a chuck roast if that's what's on sale instead of using beef stew meat.

More Soup Recipes You Might Like

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Vegetable Beef Soup

Soup isn't just for the chilly days. This soup is the perfect way to use up all those summer veggies and those tender chunks of beef add such a delicious flavor. A hearty soup that's sure to satisfy, and you'll love the left overs!

*Look for a fatty marbled batch of stew meat, it will be more tender. Dice any larger chunks bite size as needed.

**1 Tbsp dried Italian seasoning can be used in place of basil, oregano and thyme.

***Fresh corn/peas can be used here as well, just add when adding green beans.

* Percent Daily Values are based on a 2000 calorie diet.

Heat 1 Tbsp olive oil in a large pot over medium-high heat.

Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.

Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.

Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.

Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.

Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).

Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.

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A hearty veggie packed soup with chunks of tender beef. Perfect way to use up summer veggies or make on cold winter days.

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Protein, Nutrient rich, Versatile

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You’ll love this chicken broccoli ziti. It’s a lighter version, and it’s so delicious. Ready in just 30 minutes for a quick weeknight dinner.

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Vegetables and Protein

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I Make Batch After Batch of This “Perfect” Caesar Salad Dressing (No Other Recipe Compares!)

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salmon-protein

rice-grains

green beans-vegetable

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I have a habit of falling into long, energetic discussions about cooking (surprised?). One topic that especially gets me gabbing is go-to ideas. Fast and easy baked salmon recipes like this Soy Ginger Salmon are at the top of my list!

My most recent cooking-themed conversation was with my hairstylist. Mid-cut, she asked if I ever found myself cooking the same thing over and over again. (Apparently she was having an interlude with all things sesame/ginger and was curious if I'd gone through similar phases.) Guess which recipe I couldn't wait to tell her about...
SOY GINGER SALMON!
Salmon is my answer whenever anyone asks about my go-to weeknight meals. We eat some iteration of it almost once a week. (This extensive list of healthy salmon recipes on my site is proof.)

I realize that describing salmon as a go-to dinner sounds a bit pinkies-up, but I promise the only thing fancy about this salmon recipe is how accomplished you'll feel after you make it.

Salmon is healthy and versatile, and the fact that I spent the majority of my adult life being terrified to cook a piece of fish yet managed to nail baked salmon on my first attempt should tell you that anyone (and I mean anyone) can cook this Soy Ginger Salmon recipe with success!

Soy Ginger Salmon-An Easy Recipe Everyone Loves (and Anyone Can Make!)

Aside from the few of my mother's unsuccessful attempts to persuade us to eat tuna noodle casserole or fish sticks, we ate very little fish growing up. Even if you had told me as recently as two years ago that I'd start making salmon for dinner at least once a week, I probably would not have believed you.

Fast forward to today: Baked Salmon in Foil and Grilled Salmon in Foil make regular appearances in our home, especially if I'm hosting a party or want yummy, healthy leftovers. Ben loves these particular salmon dishes (and this Buffalo Baked Salmon) so much that when I told him I was going to make a new salmon recipe with an Asian spin, I thought there might be mutiny.

Guess which version is his favorite now?

When I'm looking to cook smaller portions of fish (this Spicy Baked Salmon, for example, is fabulous, but it yields a larger amount than I sometimes need) or if I'm craving a fresh twist, today's Soy Ginger Salmon is my pick.

It's filling, lively, and the chili soy garlic sauce will dance on your taste buds.

You can use this recipe to cook as many or as few fillets as you like, so it's simple to scale to suit one, two, or a few. (For another scalable salmon recipe, check out my Salmon Meuniere or Whole30 Salmon.)

Making Soy Ginger Salmon

The method I describe in this recipe is for a seared then baked honey ginger salmon. If you have a skillet, a stove, and an oven, you can make it!

{If you prefer a grilled soy ginger salmon, you could use the same soy ginger glaze recipe but cook the fish on the grill instead.}

This Soy Ginger Salmon takes fewer than 20 minutes and tastes like it came from a restaurant. Your salmon will be crisp on the outside and moist on the inside, and you'll have only one pan to wash in the end!

First, the salmon is seared on one side. Make sure your pan is screamin' hot or the salmon will stick. This creates a super satisfying crust on the outside. You'll love sinking your fork into it!

Next, you brush an easy soy ginger glaze all over the fish. It's like a soy ginger marinade but WAY faster, because the fish doesn't need to rest in it in advance. (For another salmon recipe with a delicious glaze, check out this Teriyaki Salmon.)

Last, the salmon goes into the oven to bake for a few minutes, until it's tender and flaky.

Serving Soy Ginger Salmon

We garnished our Soy Ginger Salmon with spring onions and sesame seeds, but if you are particularly pressed for time or ingredients, it tastes lovely without them too. For a complete meal, try this Soy Ginger Salmon with rice ( this brown rice is my go-to) and simply steamed or sautéed veggies.

I also like to make extra Soy Ginger Salmon and use the leftovers to top a salad the next day for lunch.

This Soy Ginger Salmon topped the charts in our kitchen, and I hope it becomes a greatest hit for you too!

Recommended Tools to Make Soy Ginger Salmon

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

Cast-iron skillet: If you don't own one yet, this recipe is the perfect excuse! You can use a different sturdy skillet, but cast iron really will give you the best sear.

Fish spatula: I use this for EVERYTHING (veggies, pancakes, eggs), and yes, I use it for fish like this soy ginger salmon too.

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I have a habit of falling into long, energetic discussions about cooking (surprised?). One topic that especially gets me gabbing is go-to ideas. Fast and easy baked salmon recipes like this Soy Ginger Salmon are at the top of my list! My most recent cooking-themed conversation was with my hairstylist.

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Vegetables, grains, dairy

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WATCH

Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

Level: Easy

Total: 1 hr 10 min

Prep: 20 min

Cook: 50 min

Yield: 8 servings

Nutrition Info

Level: Easy

Total: 1 hr 10 min

Prep: 20 min

Cook: 50 min

Yield: 8 servings

Nutrition Info

Avocado Creme:

1. Preheat oven to 450 degrees F.

2. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.

3. Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

4. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.

5. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

6. Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

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Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

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fiber and high protein

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This easy white bean salad is packed with protein and perfect if you’re trying to eat more high-protein vegetarian dishes. Serve it as a side dish or increase the portion for a light lunch.

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Protein, Grains

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Family-Style but Sophisticated: the Perfect Chicken Parmesan Recipe for Any Occasion - Facty

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Chicken Parmesan is a protein-rich comfort food which brings back memories of dining at your favorite Italian restaurants, and if you’re lucky, it’s one of your mom’s favorite recipes. Here is a combination of traditional flavors to bring Chicken Parmigiana into the 21st century.

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cheese/dressing-dairy

salad-vegetable

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Classic Caesar Salad with crisp homemade croutons and a light caesar dressing - for when you want to impress your dinner guests.

If you love caesar recipes as much as we do, check out our creamy caesar dressing and caesar pasta salad.

This post may contain affiliate links. Read my disclosure policy.

My son, David, is to thank for this recipe. He is 9 years old and took kids cooking classes at Sur La Table where he learned and fell in love with this caesar salad recipe, so we re-created it at home together.

Caesar Salad Recipe Ingredients:

Caesar salad is easy, classic and the ingredients are simple. You'll need:

1 large or 2 small heads of romaine lettuce

Parmesan cheese, shredded or shaved

Crisp croutons - homemade can be made several days ahead. The recipe below makes enough for 2 salads.

Caesar salad dressing - homemade is best and here is our favorite store-bought dressing in a pinch

How to Make Croutons:

The crunchy homemade garlic croutons really elevate this salad, making it look and taste quite fancy. The cheese crusted onto each little toast will have you snacking on these croutons!

Cut baguette in half lengthwise and slice into 1/4″ thick pieces and place on baking sheet.

Combine 3 Tbsp extra virgin olive oil with minced garlic. toss breads with garlic infused oil and 2 Tbsp parmesan.

Spread Evenly and Bake to desired crispness.

How to Make Caesar Salad Dressing:

The caesar salad dressing comes together so fast and all you need is a bowl and whisk. This Caesar dressing is light, healthy and packs so much fresh flavor without needing much salt at all.

Whisk together minced garlic, dijon, Worcestershire, lemon juice and red wine vinegar.

Whisking while adding oil emulsifies the dressing for a smooth and creamy (not oily) consistency.

Season with 1/2 tsp salt and 1/8 tsp black pepper, or to taste.

Click here if you prefer a creamy Caesar dressing.

How to Make Caesar Salad:

In a large mixing bowl, combine all of your ingredients and toss gently to coat the lettuce in caesar dressing. This recipe makes enough croutons for two full salads so you'll have them ready to go for round 2!

Cook's tip: to get those lovely parmesan shavings, all you need is a block of parmesan and a potato peeler (Amazon affiliate link). It's easy peasy!

More Romaine Salad Recipes to Discover:

Caesar Salad Recipe

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Caesar Salad Recipe - NatashasKitchen.com

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Classic Caesar Salad with crisp homemade croutons and a light caesar dressing - for when you want to impress your dinner guests. If you love caesar recipes as much as we do, check out our creamy caesar dressing and caesar pasta salad. This post may contain affiliate links. Read my disclosure policy.

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Protein and Vegetables

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Homemade Beef Burger Recipe | Simple Home Edit

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Once you make your own homemade beef burger you’ll never go back to store bought patties. These taste so much better and you know exactly what’s in them.

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Protein, Vegetables, Grains

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This easy beef and broccoli recipe has an addictive sauce that's super quick to make from scratch! It rivals even the best takeout, yet it's way more affordable.

Try my Easy Orange Chicken, Easy Beef Stir Fry, or Ground Pork Stir Fry for more Asian-inspired favorites at home.

Why you'll love it

If you're anything like me, you feel strongly that takeout is one of life's small joys. But you know what's even better? Making this simple beef and broccoli recipe in your own kitchen because it tastes so good that you'll forget all about takeout. It has thinly sliced tender beef ribbons smothered in a delicious savory and sweet sauce.

My simple beef and broccoli is also a great budget friendly dinner option. It's healthier and fresher than takeout, and you get to control exactly what goes into it. We're not using any hard to find ingredients, it's ready in half an hour, and it's a surefire way to get the kids to eat broccoli.

What you'll need
For the stir fry

Steak - flank steak is what's typically used for beef and broccoli. It's a lean all-purpose cut of beef that's fairly inexpensive.

Broccoli - I prefer fresh broccoli for this recipe. Make sure to chop into fairly small similar size pieces for even cooking.

Olive oil - for sautéing

For the sauce

Soy sauce - use the low-sodium variety

Water - for the base of the sauce

Brown sugar - to add a hint of sweetness. It doesn't make it overly sweet and just balances everything out.

Vinegar - apple cider vinegar or rice vinegar for a touch of acidity and tang

Ginger - for that zesty quality. I always keep fresh ginger in the freezer, believe it or not, since it'll last longer and is actually way easier to grate when frozen! I use my trusty Microplane.

Garlic - I'm pretty generous, but feel free to use even more than suggested. I use this garlic press to mince it. You don't even need to peel the cloves beforehand.

Crushed red pepper flakes - we're only using enough to add a very gentle kick, but you're welcome to use more if you prefer spicy

Toasted sesame oil - make sure to get the kind labelled "toasted" or "pure" from the Asian foods aisle of the grocery store. It's darker in color than regular sesame oil.

Cornstarch - it's a thickening agent

Pro tips for flank steak

It's very important to cut against the grain with flank steak to ensure it stays tender. Doing it wrong can ruin a piece of meat and make it stringy. Fortunately, it's very easy to slice it right! Locate the parallel lines (muscle fiber) running along the steak, and cut in the direction they're not running, like skipping across train tracks. That's all it means.

To make slicing the steak easier, try freezing it for 30 minutes or so ahead of time to firm it up a little.

How to make beef and broccoli
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Prep all the ingredients before getting started. Slice the flank steak into thin bite-sized strips, and cut the broccoli into small florets. In a small bowl, combine the sauce ingredients with a whisk. In a skillet, heat the olive oil over a high heat. Cook the broccoli until tender-crisp, tossing often, and transfer it to a plate.

Add the remaining oil to the skillet. Place the beef in the pan in a uniform layer. Let it cook for a minute, then flip with kitchen tongs and continue to cook for another minute or so. Add the broccoli back in along with the brown sauce, and cook until the sauce has thickened up.

Keys to this recipe

Have everything prepped in advance. The actual cooking part is very quick, so all the ingredients should be ready to go beforehand so that you can cook with confidence and ease!

You're going to want to cook it on a high heat to get that great sear. I recommend using a cast iron skillet if you can.

Don't overcook the steak. Since we're cutting it thinly, it really doesn't take long at all. Flank steak is quite lean, which means that it can be overcooked easily.

Substitutions and variations

The flank steak can be substituted for sirloin or tenderloin if you prefer.

I recommend making the recipe as written the first time around. If after making it you'd prefer it sweeter or more tangy, for example, you can always make minor tweaks to sauce ingredient quantities the next time you make it.

If using frozen broccoli, I would thaw it first, and you may need to cook it for less time as it's already partially cooked.

Looking for something even easier? Try my Ground Beef and Broccoli instead!

Troubleshooting tips

If your sauce thickens up more than you want, simply add a splash of water.

If it's not thickening up, the skillet probably isn't hot enough to activate the cornstarch.

This recipe uses low-sodium soy sauce but is still fairly salty. Be sure to taste it before adding any extra salt!

What to serve with beef and broccoli

It's usually served over a bed of rice for all that tasty sauce. I prefer a long grain white rice like jasmine best.

Your favorite Chinese noodles would work great as well.

It's not necessary, but you can definitely garnish this dish with sesame seeds on top.

Leftovers and storage

Beef and broccoli will keep for 3-4 days in the fridge in an airtight container. I like to store it separately and make fresh rice or noodles later.

Reheat on the stove in a covered saucepan for best results, but the microwave will work too. You may need to add a splash more water if the sauce becomes a bit too thick.

You can freeze leftovers for a few months, but keep in mind the broccoli will become softer over time.

I hope you'll enjoy this restaurant-style beef and broccoli from scratch! Please leave me a review below. You can always tag me on Instagram if you made this or any of my recipes.

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Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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This easy beef and broccoli recipe has an addictive sauce that's super quick to make from scratch! It rivals even the best takeout, yet it's way more affordable.

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Chicken: Protein which supplies body with energy

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The BEST chicken noodle soup you'll ever make, starts with a simple homemade chicken broth, and the option of making your own egg noodles!
My preschooler came home the other day with his new class list, which included pictures of each child, their favorite color, and their favorite food. The "favorite foods" of all of the kids were pretty typical: chicken nuggets, pizza, fries, ice cream. I'm reading down the list and then I get to my son, Jackson's. It says "Chicken Divan"!

My husband and I both laughed out loud and had to wonder what his teachers thought as they wrote that one down. Hilarious, but true- chicken divan is definitely one of my four-year-old's favorite foods 🙂 . And what's not to love? It's just rice, chicken, and broccoli with a delicious yogurt/curry sauce baked on top. It's simple comfort food!

I'm so grateful my kids are such awesome little eaters. They definitely have their moments, don't get me wrong, but for the most part, they eat whatever I serve them.

If you're looking for some new tasty dinner ideas for your kids, I can easily name my kids top favorite dinners. These dinners are the ones where I never have to ask them twice to keep eating. They sit in their chairs and eat happily, often asking for seconds.

In no specific order, their favorites are:
Baked Creamy Chicken Taquitos Chicken Divan Hawaiian BBQ Chicken Wraps Grilled Ham and Cheese
Whole Wheat or Buttermilk Pancakes with scrambled eggs

And, this incredible homemade chicken noodle soup, served with our favorite homemade rolls!

The magic of this chicken noodle soup starts with the homemade chicken broth. I buy a rotisserie chicken for this recipe-that way I can use some of the chicken meat in the soup, and make homemade chicken broth with the bones of the chicken. (I get my rotisserie chicken from Costco and it usually provides enough chicken for at least two meals!)

Start by removing all of the meat from the rotisserie chicken; the dark and white meat. Place it in a covered container, in the fridge, for later.

Add all of what's left of the chicken-the bones and skin-to a large pot. Throw in some carrots, onion, celery, spices, and cover it with water. Bring to a simmer and cook for a few hours. This is a total "fix it and forget it" type of thing. You can throw everything together early in the morning and walk away while it simmers. So easy.

Once the broth has simmered, strain it, and use it to make chicken noodle soup. Add some sautéed carrots and celery, along with some more spices. Add your rotisserie chicken meat, and noodles.

My mom always made chicken noodle soup with homemade egg noodles, which may seem like a lot of work to you, but they are SOO EASY! Like, four ingredients easy.

All you need is salt, flour, milk and eggs. Mix those ingredients together into a dough, roll it out with a rolling pin, and cut it into thin strips. You don't need a special pasta maker or any special equipment, and you don't need to wait for the dough to dry, either. You just add the raw noodles right to your pot of boiling chicken broth and they cook in 2-3 minutes. How easy is that?!

If you still feel like you're not up to it, you can totally use store-bought noodles. My favorite ones to use are farfalle noodles.
Cons:
It makes a little more mess, obviously, then if you use store-bought noodles.

They're also not as "pretty" looking as store-bought noodles,
Pros:
They wont absorb liquid like store-bought noodles do, so you don't have to worry about them becoming soggy.

They're incredibly EASY and use ingredients you already have in your pantry.

They're delicious, and it's very satisfying enjoying a big bowl of chicken noodle soup that you made completely from scratch.

I hope you enjoy this amazing soup as much as my family does. There is nothing warmer or more comforting, any time of year. I've brought this soup many times to friends with new babies, or friends who were sick, and it's always a hit. The flavors of this hearty and delicious soup just can't be beat.

* Percent Daily Values are based on a 2000 calorie diet.
This post contains affiliate links. I love sharing my favorite products with you.

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The BEST Homemade Chicken Noodle Soup | Tastes Better From Scratch

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The BEST chicken noodle soup you'll ever make, starts with a simple homemade chicken broth, and the option of making your own egg noodles! My preschooler came home the other day with his new class list, which included pictures of each child, their favorite color, and their favorite food.

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Fruit: good vitamins

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Ice cream tacos

Dairy and grains

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Get Neapolitan Dessert Tacos Recipe from Food Network

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Dairy

Optional Fruit

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Chocolate Mousse may well be the ultimate chocolate fix! Rich and creamy, yet light and fluffy, one pot is satisfying but always leaves me wanting more.......

This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants. Less cream, more chocolate, a more intense chocolate flavour and a beautiful creamy mouth feel.

A classic Chocolate Mousse recipe

I've never been 100% happy with the various chocolate mousse recipes I've tried in my lifetime. Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many "easy" chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.

Thus, when Chocolate Mousse was submitted by a reader as a Recipe Request, I had reason to focus and make it over and over again until it was exactly what I wanted.

Let me repeat: I to make chocolate mousse over and over again for work purposes.

Life is tough, my friends. The sacrifices I make.... (she says sadly, shaking her head, thinking about the various body parts on which all that chocolate mousse appears to have ended up residing...)

WHAT GOES IN CHOCOLATE MOUSSE

Just FIVE ingredients, all good stuff we like: chocolate, cream, sugar, eggs and butter.

We (the RecipeTin Family) tried this with various types of chocolate - bittersweet dark chocolate / 60 to 70% cocoa dark (best at supermarket plus from speciality store), standard dark and milk chocolate chips (semi-sweet in US/CAN), usually around 30% cocoa.

The darker the chocolate (ie higher cocoa %) = more intense chocolatey flavour and high quality bittersweet dark chocolate is what good restaurants typically use.

But even milk chocolate is lovely in this recipe. Chocolatey enough - I think partly because this chocolate mousse recipe uses less sugar than many. I would happily serve milk chocolate mousse to company.

All types of chocolate are great and it comes down to personal taste. I typically use 70% cocoa dark chocolate (which is a bittersweet dark chocolate) because it has a good intense chocolate flavour, it's not as sweet as milk chocolate and I don't need to hunt down a gourmet store to find it because it's sold at supermarkets.

HOW TO MAKE CHOCOLATE MOUSSE

The path to light and fluffy Chocolate Mousse involves just a few key steps:

1. Melt chocolate with a bit of butter;

2. Beat egg whites and cream until firm;

3. Fold the ingredients into each other. Don't beat furiously - that's the sure fire way to a pot of liquid chocolate!

4. Spoon into individual pots or a larger dish, chill until firm.

The recipe video is super helpful to see the consistency of the egg whites and cream, as well as how to fold the ingredients into each other.

I chose to make little pots (using whisky glasses!) but you can make one dish if you prefer, then scoop out to serve.

Note on RAW EGG concerns: Classic chocolate mousse is made with raw eggs. It is true that eating uncooked eggs carries a risk of salmonella food poisoning which is transmitted to the eggs via infected hens.

This concern seems more prevalent in some regions around the world, most notably in the US and Canada, presumably because of the outbreak in 2010 which resulted in the recall of millions of eggs.

In Europe, raw eggs is used in a number of popular desserts including Tiramisu, we use it in mayonnaise, the Japanese eat raw eggs on rice, the Koreans top Bibimbap with raw egg. And I don't know about you but runny yolks is the only way I have fried eggs!

If you are concerned about eating raw eggs, you can used pasteurised eggs for this recipe. If you cannot find pasteurised eggs in stores, you can pasteurise eggs yourself at home if you have an accurate thermometer ( have a read of this resource).

Note: raw eggs is not advisable for pregnant women and babies.

FIRST TIMERS - NEVER FEAR!

If you're a chocolate mousse first timer and are concerned about deflation because you're taking your time with the steps, don't be worried! When I film recipe videos, I'm always faffing around with camera set ups and batting away a certain giant dog who is always sprawled where I want the tripod to be.

So it probably took me 3 times longer than it usually does to get the mousse in the fridge so I was quite concerned about deflation of the egg whites and cream.

But it was fine! The chocolate mousse came out exactly the same as it always has. Fluffy, chocolate perfection. See? ↓↓↓ - Nagi x

PS More ways to get a serious Chocolate fix: Chocolate Cake with Chocolate Buttercream Frosting, Chocolate Cream Pie and BROWNIES!

Chocolate Mousse
WATCH HOW TO MAKE IT

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Chocolate Mousse

Light and airy yet rich, this is a Chocolate Mousse made the classic French way, as served in fine dining restaurants. Less cream, richer mouth feel, true chocolate flavour. It's actually quite straight forward to make! Read in post for information about use of raw eggs in this recipe, not advisable for pregnant women or babies to consume.

Decorations:

Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)

Melt Chocolate: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool - proceed with other steps.

Cream: Beat cream until stiff peaks form (see video).

Whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)

Folding:

Fold egg yolks into cream using a rubber spatula - 8 folds max. Streaks is ok.

Check Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.

Pour chocolate into cream yolk mixture. Fold through - 8 folds max. Streaks ok.

Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated - "smear" the spatular across surface to blend white lumps in - aim for 10 folds.

Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain - aim for 12 folds max.

Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours, preferably overnight.

To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!

1. Chocolate: Ensure you use COOKING chocolate, not eating chocolate. Cooking chocolate (baking aisle) is made for cooking with - melts smoothly and is thinner than eating chocolate. If you use eating chocolate, the mousse is denser (I tried).

Bittersweet dark chocolate and 70% cocoa dark chocolate is best to get a good chocolatey flavour. The 70% cocoa sold at supermarkets in Australia is ideal (Nestle Plaistowe, Cadbury and Lindt 70% all work well) - these are bittersweet chocolates.

2. Cream: Must use a cream that can be whipped. Pure, thickened or heavy cream all work here. However, use cream WITHOUT whipping it ie in pourable form.

Do not use "Pouring Cream" that cannot be whipped - the label will say as such if the cream cannot be whipped.

Must be full fat - now is not the time to go low fat!

3. Chocolate Shavings: Use a small knife and scrape at a low angle on the flat side of a block of chocolate.

4. Eggs tip: It's easier to separate whites from yolks when eggs are cold, but whites at room temp fluff up better when closer to room temp. So separate the eggs when fridge cold then set aside while you prep the other ingredients to let the whites come to room temp a bit.

5. Beaten whites consistency: Egg whites can be beaten to: soft peaks, firm and stiff peaks. We want the middle one - firm peaks. This is when you have a "elf hat" floppage at the top of the peak (see video). If it stands straight upright without the little hook then it's stiff, not firm (still works fine but it won't hold up as well after a few days in the fridge). If you do not get any type of peaks at all, then keep beating!

6. Storage: Best within 2 days but keeps for a week in the fridge with only a slight reduction in aeration.

7. Nutrition per serving. Makes 4 x 1/2 cup (125ml) servings. It is quite rich!

Keywords: Chocolate Mousse

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Back at the beach with his mates! Under strict instructions to take it easy* and ease back into it. Unfortunately, he doesn't understand what "taking it easy" means.....

* Post knee op a few months ago. According to Dozer, he was back to 100% the week after surgery, but the doc says no! It will be months! 😂

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Chocolate Mousse may well be the ultimate chocolate fix! Rich and creamy, yet light and fluffy, one pot is satisfying but always leaves me wanting more....... This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants.

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protein-chicken

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dairy-cheese

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Would it be out of line to say I've discovered my life's purpose and it is cutting down on dishes? If so, then healthy pasta recipes like this Chicken Broccoli Ziti that cook entirely in ONE PAN (including the pasta itself) are my vocation.

Dedicating one's life to streamlining dish duty (while eating carbs) might be demanding, but I can't say no to divine authority-especially when it tastes like heaven.

In addition to getting all of us out of washing a separate pasta pot (you're welcome), cooking the pasta in the same skillet as other ingredients can actually make it easier to create a creamy pasta that tastes decadent but, like this broccoli pasta, is actually healthy for you.

As it cooks, the pasta releases starches that make the sauce taste velvety and rich, without the need for actual cream.

You also don't have to sit around and wait for the pasta water to boil, an amount of time that seems to increase the hungrier I am.

This creamy chicken broccoli ziti is so many wonderful things that we need right now. It's reasonably light and healthy-the amount of cheese is moderate without being stingy, the chicken is lean and filling, and just look at that broccoli green!-but it is substantial enough to be craveable on a chilly winter night.

I jazzed up this pasta with artichokes, a convenient item to keep in your pantry. I'm already envisioning future versions made with sautéed spinach added or even peas.

If you share my devotion to carbs that cut down on dishes, be sure to check out a few of my other one-pot pastas like this Sweet Potato Pasta with Brussels Sprouts, this Cauliflower Pasta, this Taco Pasta, and this Italian Sausage Butternut Squash Gnocchi.

I also have a whole section of one-pan meals!

This recipe has a fairly high vegetable-to-noodle ratio, which is exactly how we love our pasta, and it makes a more balanced meal. You can serve the pasta with an extra side of veggies if you like, but honestly we found it filling and healthy just as it is. Dinner, done!

How to Make One Pan Chicken Broccoli Ziti

This recipe will work with any tube-shaped pasta. Feel free to try it with rigatoni, rotini, or penne in place of the ziti. You'll need to keep an eye on the pasta as it cooks to make sure it doesn't dry out, but it's highly doable and fairly easy-breezy.

The Ingredients

The Directions

Chicken. A source of lean protein and something we always have in our freezer. If you like, you could also try this recipe with cooked Italian chicken or turkey sausage. For a shortcut, make this chicken broccoli ziti with rotisserie chicken instead.

Broccoli. Not only is this little green veggie is a tasty addition to our pasta dish, but it's also packed with vitamins, minerals, fiber, and antioxidants.

Whole Wheat Pasta. Pasta is universally loved for its delicious flavor, texture, and ability to grab on to sauces. I prefer to use whole wheat pasta, which contains B vitamins, fiber, and minerals, making it a healthy choice compared to regular white pasta.

Non-Fat Milk. Cooking the pasta in milk yields a lightly creamy sauce reminiscent of Alfredo sauce, but it's made without cream or even cream cheese. Result: a decadent tasting chicken broccoli ziti that is healthy for you.

Chicken Broth. In addition to the milk, the chicken broth helps create the scrumptious garlic sauce.

Spices. My perfect combination was salt, pepper, Italian seasoning, and red pepper flakes. It's a little heat and a lot of flavor!

Veggies + Aromatics. In addition to the broccoli, I added garlic, onion, and canned artichoke hearts to this ziti recipe. They turn delightfully tender and give the sauce a more complex flavor.

Lemon Juice. For a touch of acid, balance, and brightness.

Parmesan Cheese. I can't resist stirring in this wonderfully nutty cheese. It perfectly complements all the other flavors in the recipe, especially the lemon garlic sauce.

1. In a Dutch oven or large, deep skillet, saute the chicken, then remove it to a plate. Next saute the onion.

2. Stir in the broth and milk, bringing it to a boil. Add the ziti. Once boiling, add in the broccoli. Boil until the pasta is al dente, stirring often.

3. Add the artichoke hearts, lemon juice, Parmesan, parsley, and chicken. Serve warm with additional cheese and herbs. ENJOY!

How to Store and Reheat Leftover Pasta

More Favorite Chicken and Broccoli Recipes

To Store. Store leftover ziti in an airtight storage container in the refrigerator for up to 3 days.

To Reheat. Gently reheat the ziti in a Dutch oven over medium-low heat, adding additional broth as needed. You can also rewarm the pasta in the microwave until hot.

To Freeze. Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make This Recipe

More time eating, less time washing. I think we can all support this idea!

Dutch Oven. One of my most prized kitchen tools. It's ideal for one-pot recipes like this ziti.

Chef's Knife. A sharp chef's knife will cook beside you for years. Plus, it makes prepping your veggies and chicken easier.

Cutting Board. I love this non-slip cutting board.

If you try this recipe, please leave a comment and let me know how it goes. I love to hear from you! Your feedback and knowing you enjoy the recipes I post keeps me energized to continue creating easy, healthy recipes like this one.

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

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Would it be out of line to say I've discovered my life's purpose and it is cutting down on dishes? If so, then healthy pasta recipes like this Chicken Broccoli Ziti that cook entirely in ONE PAN (including the pasta itself) are my vocation.

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Dairy

Fruit

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Get Pistachio Pineapple Dessert Recipe from Food Network

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it has protien, and fat to gain wieght

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This creamy high-protein shake will keep you satisfied for hours and tastes like a chocolate-peanut butter banana milkshake. You don't even need to add protein powder, thanks to the naturally occurring protein in the soymilk, Greek yogurt and peanut butter.

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grains, fruit

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Fill these (easy) homemade crepes with nutella, berries (or bananas!), and a scoop of homemade whipped cream. These banana crepes (filled with vanilla bean custard) are also a favorite!

A few months ago when I shared this tutorial on how to make crepes, I also shared the crepe recipe's origin. We had the sweetest foreign exchange student live with our family when I was growing up. Her father owns a bakery in France and she taught us all of his crepe-making "secrets".

As a result of learning how to perfect crepes (and fill them in hundreds of different ways!), my mom made them frequently growing up. And now in my own home, I make them often for my family. My boys' favorite way to enjoy crepes is slathered with nutella and filled with fresh sliced strawberries.

So today I'm sharing how we do nutella crepes and hope you love them as much as my family does! 🙂

So, let's start with some quick tips!

Nutella Crepe making tips

Refrigerate the batter for at least one hour. Refrigerating the mixture after it's been blended, relaxes the gluten and makes for airy & light crepes.

Nonstick pan: while you don't need a crepe maker to make delicious crepes, you do need a nonstick pan! (Here's the exact pan I use when making crepes.)

Buttering your pan: You want to make sure you have enough butter to evenly cover the bottom and parts of the sides of your frying pan. Your first crepe may be a bit crispy and buttery but the following crepes should come out perfectly. The initial butter you apply to the pan should last at least 5-6 crepes.

Tips continued

Don't flip it too early: Make sure you wait until the surface of your crepe is starting to get golden brown spots, the edges have started to brown, and it is no longer shiny before flipping.

It's important that as soon as you pour the 1/4 cup of batter onto the heated frying pan you immediately swirl the batter evenly around the whole base of the pan. This is how you'll get a thin delicate crepe.

Separate crepes as you pull them off the pan with small squares of parchment paper to keep them from sticking together.

Stuff nutella crepes with

Nutella (obviously :)). While any hazelnut spread works, I highly recommend the name brand (Nutella) for the best flavor.

Fresh strawberries: remove the stem and thinly slice

Fresh bananas: peel and thinly slice

Mini chocolate chips

Fresh berries: a medley of fresh berries such as strawberries, blueberries, blackberries, and raspberries

Garnish with

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Nutella Crepes (With Strawberries!) | Chelsea's Messy Apron

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Fill these (easy) homemade crepes with nutella, berries (or bananas!), and a scoop of homemade whipped cream. These banana crepes (filled with vanilla bean custard) are also a favorite! A few months ago when I shared this tutorial on how to make crepes, I also shared the crepe recipe's origin.

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Creamy Cajun Prawn (Shrimp) Pasta | Simple Home Edit

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This Creamy Cajun Prawn (Shrimp) Pasta is everything you could possibly need from a warming, comforting weeknight dinner. It’s super quick and easy!

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Dairy

Grains

Fruits

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Today I'm so excited to show you how to make the best Cheesecake Recipe of your life. I've included tons of detailed tips and important info in today's post so you can make the perfect creamy cheesecake every time. For a visual how-to, be sure to check out my step-by-step video beneath the recipe! Simple, classic, and no water bath required!! The texture is smooth, rich, and creamy, served over a crisp homemade graham cracker crust.
The Perfect Cheesecake Recipe

This cheesecake recipe has been a long time coming.

For a recipe with so few ingredients (cream cheese, eggs, sugar, sour cream, vanilla & salt), it took a lot longer than you might think to develop the perfect version. I've shared a few cheesecake variations in the past, including my No-Bake Cheesecake, but getting a perfected classic version took lots of testing. Finally, here we are.

Oh, and we are skipping the water bath! I've always found them to be largely unnecessary with cheesecakes. Cook yours on a low temperature and follow my tips below and you'll have a perfectly creamy and crack-less cheesecake without all the hassle of a water bath.
O ther tested/perfected classics to try: my Pound Cake, Chocolate Cake, and Carrot Cake, (to name just a handful).
Must-Know Tips for Baking the Perfect Cheesecake (Without a Water Bath!)

Use room temperature ingredients

It's important that your cream cheese comes to room temperature before you begin making your cheesecake. This will prevent any lumps and ensure a cheesecake with a smooth, creamy texture. However, to ensure that all of your ingredients blend together nicely and give you the desired result, they should all be at room temperature before you begin.

Take it easy on the eggs

Over-beating your eggs is one of the quickest ways to ruin a cheesecake. Over-beating can ruin the texture and can cause cracks. To prevent this, lightly scramble each egg before adding it into your batter. Keep your mixer on low speed and stir until just combined. Be sure to pause after each addition and scrape down the sides and bottom of your mixing bowl.

Don't open the oven!

I know how tempting it can be to want to check on your perfect, beautiful cheesecake, but wait until it's finished baking (or close to it) before opening the oven door! Yes, you will have to test for doneness at some point and there's a real possibility it will need more time in the oven, but minimize opening the oven as much as possible.

Opening the oven door can drastically reduce the temperature of your oven, which will slow the baking process and might cause your cheesecake to sink or crack.

Free your crust!

Once your cheesecake is done baking, allow it to cool for 10 minutes on top of the stove. Then, run a knife around the inside of the springform pan to loosen the crust from the sides.

As your cheesecake cools, it may to shrink a bit. If the crust is stuck to the pan, your crust won't give but your cheesecake will (leaving you with cracks). Free the crust from the sides so it can contract with your filling as needed.

Cool at room temperature before moving to the fridge

I always let my cheesecake come to room temperature before chilling. For bests results, let it cool as gradually as possible. I put mine on top of my oven (the warmest spot in my house) so it can gradually cool off as the oven does.

This pre-chilling cooling period can take an hour or two, but it's worth it. An abrupt temperature change (moving the cheesecake directly from oven to fridge) is likely to make it crack.

How to Store Cheesecake

Cheesecake should always be stored chilled in the refrigerator. When I'm ready to store mine, I'll usually replace the springform ring and then cover the top with foil.

Cheesecake shouldn't be left out at room temperature for more than 4 hours (or less if it's particularly hot/humid!).

Can I Freeze Cheesecake?

Yes, you can freeze your cheesecake! Fortunately, this cheesecake recipe actually freezes very well. To freeze, first allow your cheesecake to cool on the stovetop and in the fridge as instructed. Once it's chilled, you can freeze by wrapping thoroughly in plastic wrap and then wrapping in foil. Cheesecake will keep in the freezer for several months.

To thaw, transfer to the fridge and let it thaw there overnight.

Here's a great source for more information on freezing cheesecake, including suggestions if you'd like to freeze by the slice.

Other Cheesecake Variations You Might Like:

Enjoy!

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

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Today I'm so excited to show you how to make the best Cheesecake Recipe of your life. Simple, classic, and no water bath required! Includes VIDEO.

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Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.

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it tastes good, and will help you gain wieght

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With 11 million page views and counting since 2013, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. And you don't even need a mixer!

Reader Adrienne commented: "These are the best cookies I've ever had. Incredible. Don't cut corners or you'll miss out. Do everything she says and you're in for the best cookies of your life. ★★★★★ "

There are thousands of chocolate chip cookies recipes out there. Everyone has their favorite and this one is mine. Just a glance at the hundreds of reviews in the comments section tells me that this recipe is a favorite for many others too! In fact, if you asked me which recipe to keep in your apron pocket, my answer would be this one. (In addition to a classic cut-out sugar cookies and flaky pie crust, of course!) Just read the comments on a post in our Facebook group. These cookies are loved... and, warning: they disappear FAST.

The recipe is also included in two of my published cookbooks (in Sally's Baking Addiction, I swap chocolate chips for M&Ms/chocolate chips combo).

Why Are These My BEST Chocolate Chip Cookies?

The chewiest of chewy and the softest of soft.

Extra thick just like my favorite peanut butter cookies!

Bakery-style BIG.

Exploding with chocolate.

Back in 2013, I tested this cookie recipe over and over again to make sure they're absolutely perfect. I still have a big space in my heart (and stomach) for these Soft Chocolate Chip Cookies. Today's recipe is similar, but I increased the chewiness factor.

Reader A.Phillips commented: "Look no further. This is it. This is the perfect cookie recipe. Follow her instructions exactly and the cookies will be chewy and amazing. ... These are the most perfect cookies I've made and I've tried at least 20 different recipes. ★★★★★ "

You can make them with chocolate chips or chocolate chunks.

Key Ingredients for Chewy Chocolate Chip Cookies

The cookie dough is made from your standard cookie ingredients: flour, leavener, salt, sugar, butter, egg, and vanilla. It's the ratios and temperature of those ingredients that make this recipe stand out from the rest.

Melted butter: Melted butter produces the chewiest cookies. It can, however, make your baked cookies greasy, so I made sure there is enough flour to counteract that. And using melted butter is also the reason you don't need a mixer to make these cookies, just like these pumpkin chocolate chip cookies and M&M cookie bars.

More brown sugar than white sugar: More brown sugar than white sugar: The moisture in brown sugar promises an extra soft and chewy baked cookie. White granulated sugar is still necessary, though. It's dry and helps the cookies spread. A little bit of spread is a good thing.

Cornstarch: Why?Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies.

Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk. The extra egg yolk adds richness, soft tenderness, and binds the dough. You will need 1 egg + 1 egg yolk, at room temperature. See the recipe Notes for how to bring your eggs to room temperature quickly.

The dough will be soft and the chocolate chips may not stick because of the melted butter. Just keep stirring it; I promise it will come together. Because of the melted butter and extra egg yolk, the slick dough doesn't even look like normal cookie dough! Trust the process...

The most important step is next.

2 Major Success Tips

1. Chill the dough. Chilling the cookie dough is so important in this recipe! Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory here. It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies. Cover the cookie dough and chill for at least 2-3 hours and even up to 3-4 days.

After chilling, the dough is quite solid, so let it sit at room temperature for 10 minutes (to soften it up slightly) before shaping. (No time to chill? Make these soft & chewy chocolate chip cookie bars instead!)

2. Roll the cookie dough balls extra tall. After the dough has chilled, scoop out a ball of dough that's 3 Tablespoons for XL cookies or about 2 heaping Tablespoons (1.75 ounces or 50g) for medium/large cookies. I usually use this medium cookie scoop and make it a heaping scoop. But making the cookie dough balls tall and textured, rather than wide and smooth, is my tried-and-true trick that results in thick and textured-looking cookies. We're talking thick bakery-style cookies with wrinkly, textured tops. Your cookie dough should look less like balls and more like, well, lumpy columns, LOL.

Watch the video below to see how I shape them. I also demonstrate how I use a spoon to reshape them during baking if I see they're spreading too much.

Another Success Tip: When you remove the cookie dough from the refrigerator, the dough may be slightly crumbly. Scooping and then shaping it with warm hands keeps it intact.

Tools I Recommend for This Recipe

I've tested many baking tools and these are the exact products I use, trust, and recommend to readers. You'll need most of these tools when making sugar cookies and snickerdoodles, too!

Can I Freeze This Cookie Dough?

Yes, absolutely. After chilling, sometimes I roll the cookie dough into balls and freeze them in a large zipped-top bag. Then I bake them straight from the freezer, keeping them in the oven for an extra minute. This way you can bake just a couple of cookies whenever the craving hits. (The chewy chocolate chip cookie craving is a hard one to ignore.)

If you're curious about freezing cookie dough, here's my How to Freeze Cookie Dough page.

Facebook member Leigh commented: These are the only CC cookies I've made for years (and this recipe is how I came to be such a fan of SBA!) This recipe worked great when I lived in Denver and had issues with baking at altitude, and it's still our favorite now that we're back at sea level. I usually make 4x-6x batches and freeze tons of cookie balls to bake later.

Q: Have you baked a batch before? Keywords: chocolate chip cookies
In Short, Here Are the Secrets to Soft & Chewy Chocolate Chip Cookies:

Cornstarch helps product soft and thick cookies.

Using more brown sugar than white sugar results in a moister, softer cookie.

An extra egg yolk increases chewiness.

Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness. It's a trick we use for cake batter chocolate chip cookies, too.

Using melted butter (and slightly more flour to counteract the liquid) increases chewiness.

Chilling the dough results in a thicker cookie. Almost as thick as peanut butter oatmeal chocolate chip cookies, or their gluten free counterparts, flourless peanut butter oatmeal cookies 🙂

Chewy Chocolate Chip Cookies

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Best Chocolate Chip Cookies (Popular Recipe!) - Sally's Baking Addiction

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These ultra soft and chewy chocolate chip cookies have readers raving about the recipe. And the best part is you don't even need a mixer!

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Vegetable

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Herbed chicken in a sweet Marsala and mushroom sauce -- sounds simple, and it is -- simply delicious.