In the Kitch

menu icon
search icon

Homemade Orgeat (Almond Syrup)

by Leave a Comment

This homemade orgeat syrup recipe is an excellent, homemade flavor enhancer and sweetener for cocktails, especially tiki drinks. Use it when you want a subtle nutty, floral flavor added to your drinks instead of a plain old simple syrup.

Orgeat almond syrup in jar with blanched almonds on the side.

With only a few ingredients, a food processor, and a small pot, you can make this tasty liquid sweetener for multiple uses.

It is mostly used in tiki drinks like the mai tai or in seltzers. However, it has other uses in flavoring non-alcoholic drinks like coffee, mocktails and lemonades or dishes like ice cream, cakes, and fresh fruit or fruit salads. It gives an extra sweetness and flavor.

If you like this orgeat, I think you'll also like my cocktail syrups recipe and homemade coffee syrup recipes.

[feast_advanced_jump_to]

What is Orgeat Syrup?

Orgeat (pronounced or · zhat) is a syrup made from ground almonds, sugar, orange flower water and sometimes alcohol like vodka or brandy. It is similar to simple syrup and is used to flavor cocktails and/or food. It has a milky, opaque appearance.

Ingredients

Blanched almonds, sugar, brandy and orange flower water prepped and labeled on blue background.
  • blanched almonds - Blanched almonds are just almonds with the skin removed. They will produce a better-tasting syrup without any bitterness.
  • white sugar - Use white granulated sugar.
  • brandy (optional) - To extend the shelf life.
  • orange flower water - Also called orange blossom water.

*Check recipe card for ingredient amounts.

How to Make Orgeat

Ground almonds in food processor.

Step 1. In a food processor, pulse the blanched almonds until finely ground.

Sugar and water in pot with wooden spoon.

Step 2. Add the sugar and water to a saucepan. Bring to a boil over medium-high heat and stir until the sugar dissolves.

Ground almonds in pot with sugar water.

Step 3. Stir in the ground almonds.

Ground almonds in sugar water in pot with lid.

Step 4. Remove from heat and cover with a lid. Let sit for at least 3 hours or up to 12 hours.

Orgeat almond syrup in nut milk bag over jar.

Step 5. Strain the mixture through 2 layers of cheesecloth or a nut bag and discard the ground almonds.

Orgeat in jar with brandy.

Step 6. Add the brandy and orange flower water to the syrup.

Orgeat in jar with lid on wooden plate.

Step 7. Funnel the syrup into bottles. Your syrup is now ready to use!

Orgeat almond syrup in jar with lid.

Orgeat Cocktails

Mai tais in cocktail glasses with umbrella, mango slice, mint sprig and straw on black background.

Here are some common orgeat drinks that you can use this syrup in:

  • Mai Tai - a rum-based cocktail with Curaçao liqueur and lime juice
  • Trinidad Sour - a whiskey-based drink with bitters and lemon juice
  • Momisette - Pastis-based (anise flavored spirit)
  • Scorpion - fruity, rum-based cocktail
  • Fog Cutter - fruity with white rum, gin and brandy
  • Eastern Sour - citrusy bourbon drink
  • Old-Fashioned - whisky drink with bitters and sugar

Substitutes

Pumpkin seed powder in a glass bowl.

Besides using ground almonds (the best choice in my opinion), you can make this syrup with other nuts and seeds such as:

  • pumpkin seeds
  • macadamia nuts
  • pistachios
  • peanuts
  • pecans
  • hazelnuts
  • cashews
  • chestnuts
  • sesame seeds, etc.

If you are looking for an alternative to the syrup itself, amaretto liqueur does have a sweet, nutty flavor but has a high percentage of alcohol. Almond extract has the almond flavor but you would need to sweeten it.

Falernum is also an almond syrup but it is spiced so it may not work in all beverages as a substitute.

Storage Tips

When storing orgeat in the refrigerator, it can last for up to two to three months, in an airtight container; a squeeze bottle is perfect! The liquor in it will help to keep it from going bad. Omitting the alcohol will give it a shorter expiry.

If you see signs of mold or a bad odor, throw it out.

If you have a large quantity of orgeat syrup after making it, you can also freeze it. It can stay fresh in the freezer for up to 4 months. The aroma and flavor will fade over time so it's best to use it within this timeframe.

Orgeat FAQs

Is orgeat gluten free?

Yes, it is gluten free, as almonds and other nuts and seeds are naturally gluten free.

Does orgeat contain alcohol?

Orgeat syrup is typically non-alcoholic, but some recipes call for some brandy to extend the shelf life. Therefore, it will make your drinks alcoholic, but not too strong. If you wish to make it non-alcoholic, you can omit the brandy.

What does orgeat taste like?

Because of the almonds, sugar and orange flower water, it has a sweet, nutty flavor with a hint of citrus-floral. Some store-bought brands have various flavors like cinnamon, vanilla or rose water, but this homemade recipe is simpler, which makes it more versatile.

What are the origins of orgeat?

The word 'orgeat' comes from the French word 'orge', meaning 'barley'. Orgeat started as a mixture of water and barley. Almonds were later added for flavor.

As the years went on, almonds fully replaced the barley and orgeat became an almond syrup. Today, it is known for having a floral aroma for its use of rose water or orange flower water.

Orgeat syrup in jar with spoon and blanched almonds on the side.

More Syrup Recipes to Try

If you tried this Homemade Orgeat (Almond Syrup) Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Orgeat almond syrup in jar.
Print Pin
5 from 1 vote

Homemade Orgeat (Almond Syrup)

This homemade orgeat syrup recipe is an excellent, homemade flavor enhancer and sweetener for cocktails made with ground almonds. Use it when you want a subtle nutty, floral flavor added to your drinks instead of a plain old simple syrup.
Course Condiment, Flavoring
Cuisine French
Diet Low Salt
Prep Time 10 minutes
Cook Time 1 minute
Resting Time 3 hours
Total Time 3 hours 11 minutes
Servings 20 tablespoons
Calories 138kcal
Author Joss Dyckson

Equipment

Ingredients

  • 2 cups blanched almonds
  • 1 ½ cups sugar
  • 1 ¼ cups water
  • ¼ cup brandy optional - to extend shelf life
  • 1 ½ teaspoons orange flower water also called orange blossom water
US Customary - Metric

Instructions

  • In a food processor, pulse the almonds until finely ground.
    2 cups blanched almonds
    Ground almonds in food processor.
  • Add the sugar and water to a saucepan. Bring to a boil over medium-high heat and stir until the sugar dissolves.
    1 ½ cups sugar, 1 ¼ cups water
    Sugar water in pot.
  • Stir in the ground almonds.
    Ground almonds in pot with sugar water.
  • Remove from heat and cover with a lid. Let sit for at least 3 hours or up to 12 hours.
    Ground almonds in sugar water in pot with lid.
  • Strain the mixture through 2 layers of cheesecloth or a nut bag and discard the ground almonds.
    Almond syrup getting filtered through nut milk bag.
  • Add the brandy and orange flower water to the syrup.
    ¼ cup brandy, 1 ½ teaspoons orange flower water
    Orgeat in jar with brandy.
  • Funnel the syrup into bottles.
    Orgeat in jar with lid on wooden plate.

Notes

  • This recipe makes about 1 ¼ cups syrup.
  • You can leave out the alcohol but just be aware this will give the syrup a shorter expiry date.
  • When storing orgeat, it can be refrigerated for up to two to three months, in an airtight container; a squeeze bottle is perfect! If you see signs of mold or a bad odor, throw it out.
  • If you have a large quantity of orgeat syrup after making it, you can also freeze it. It can stay fresh in the freezer for up to 4 months. The aroma and flavor will fade over time so it's best to use it within this timeframe.
  • Orgeat is mostly used in tiki drinks like the mai tai or in seltzers. However, it has other uses in flavoring non-alcoholic drinks like coffee and lemonades or dishes like ice cream, cakes, and fresh fruit. It gives an extra sweetness and flavor.

Nutrition

Calories: 138kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 3mg | Potassium: 83mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1IU | Calcium: 30mg | Iron: 0.4mg

Kimchi Chowder

by 1 Comment

Craving a cozy, warm soup on these cool autumn days? This creamy, kimchi chowder with loads of corn and chunky vegetables should do the trick! The best part is, it's ready in about 30 minutes.

Kimchi chowder in a white bowl with a mini corn on top.

This quick soup is great for weekdays when you don't have a lot of time to spend cooking in the kitchen. Or, you can make a large pot of it on a Sunday and enjoy it throughout the week by reheating it on the stove. Just make sure to reheat it all the way through for food safety purposes.

[feast_advanced_jump_to]

A Creamy Fusion of Korean Spice and Comfort

The fermented kimchi brings a unique Asian flavor to this hearty dish as well as added nutrition for good gut health. It has similar flavors to my Korean kimchi ramen but it's creamier and chunkier.

Kimchi and corn chowder is an interesting fusion of flavors that brings together the best of Korean and Western cuisines:

  • Kimchi is known for its tangy, spicy, and umami-rich taste.
  • Corn chowder, on the other hand, is a creamy, comforting soup.
  • When combined, kimchi adds a bold, spicy kick and a layer of complexity to the creamy and slightly sweet corn chowder.
  • The acidity from the kimchi cuts through the richness of the chowder, and the corn's sweetness balances the heat of the kimchi.
  • The result is a cozy, delicious soup, perfect for fall and winter!

You can check out more of my homemade soup recipes here.

Ingredients

Kimchi chowder ingredients labeled.
  • leeks - make sure you clean them well as they often have dirt trapped in the layers
  • chicken broth - can also use vegetable broth
  • kimchi - the kimchi is cooked into the soup and added as a fresh topping, making this chowder explode with kimchi flavor
  • white or yellow potatoes - these varieties hold their shape well in soup
  • canned corn - the corn niblets (can also thaw frozen corn)--do not use creamed corn
  • heavy cream - to add rich creaminess to the chowder--can use milk or half-and-half cream for a lighter option
  • cornstarch - to thicken the soup

*Check recipe card for ingredient amounts.

How to Make Kimchi Chowder

Vegetables in pot.

Step 1. Cook vegetables. Heat the canola oil in a pot over medium-high heat. Cook the celery, leeks and carrots.

Kimchi, vegetables and broth in pot.

Step 2. Simmer. Add the chicken broth, potatoes, kimchi, canned corn and bay leaves. Bring to a simmer, reduce heat, cover and cook until the potatoes are soft. Remove the bay leaves.

Kimchi chowder in pot.

Step 3. Thicken. Turn the heat up to medium. Combine the heavy cream with the cornstarch. Gradually stir it into the soup and keep stirring until the soup starts to thicken. Season if needed.

Kimchi chowder in a white bowl on light marble background.

Step 4. Serve. Serve the hot kimchi chowder in bowls, topped with the kimchi, baby corn and fresh parsley.

Recipe Tips

To clean the leeks properly for the kimchi chowder:

Sliced leeks in bowl of cold water.
  1. First, rinse them with cool water and then pat dry.
  2. Cut off the dark green ends and save them for another use or discard them.
  3. Slice the rest of the leek and discard the root.
  4. Place the sliced leeks into a bowl of cool water.
  5. Stir them around gently to get rid of any dirt caught in the layers.
  6. Drain the leeks from the water using a colander.
  • Make sure to add the cream towards the end of the cooking process to avoid curdling.
  • If the kimchi chowder is too thick, you can thin it with a bit more broth.
  • If it's too thin, mash some of the potatoes or blend a portion of the soup and stir it back in.

How to Store Kimchi Chowder

This kimchi chowder can be stored in the refrigerator for up to 5 days. I don't recommend freezing it, as it changes the texture.

Kimchi chowder in a white bowl on light marble background, with a spoon on the side.

More Delicious Homemade Recipes Using Kimchi

If you tried this Kimchi Chowder Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Kimchi chowder with corn in bowl.
Print Pin
5 from 2 votes

Kimchi Chowder

Craving a cozy, warm soup on these cool autumn days? This creamy, kimchi chowder with loads of corn and chunky vegetables should do the trick!
Course Soup
Cuisine American, French, Korean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 420kcal
Author Joss Dyckson

Ingredients

For the Chowder

  • 1 tablespoon canola oil
  • 1 cup celery diced
  • 1 cup leeks cleaned and sliced
  • 1 cup carrots diced
  • 4 cups chicken broth
  • 2 cups white or yellow potatoes cleaned and diced
  • ½ cup kimchi with the brine
  • 2 cups canned corn drained
  • 2 bay leaves
  • ¾ cup heavy cream
  • ¼ cup cornstarch
  • salt to taste

To Serve

  • ¼ cup kimchi chopped into smaller pieces
  • 4 baby corns
  • fresh parsley chopped
US Customary - Metric

Instructions

  • Heat the canola oil in a pot over medium-high heat. Cook the celery, leeks and carrots, stirring constantly, for 5 minutes.
    1 tablespoon canola oil, 1 cup celery, 1 cup leeks, 1 cup carrots
  • Add the chicken broth, potatoes, kimchi, canned corn and bay leaves. Bring to a simmer and then reduce heat to medium-low. Cover and cook for about 10 minutes (until the potatoes are soft). Remove the bay leaves.
    4 cups chicken broth, 2 cups white or yellow potatoes, ½ cup kimchi, 2 cups canned corn, 2 bay leaves
  • Turn the heat up to medium. Combine the heavy cream with the cornstarch by whisking it together in a small bowl. Gradually stir the mixture into the soup and keep stirring until the soup starts to thicken. Season with salt, to taste (if needed).
    ¾ cup heavy cream, ¼ cup cornstarch
  • Serve in bowls, topped with the kimchi, baby corn and fresh parsley.
    ¼ cup kimchi, 4 baby corns

Notes

  • Once it's cooled, store in an airtight in the fridge for up to 5 days.
  • I don't recommend freezing it, as it changes the texture.
  • Make sure you clean the leeks well as they often have dirt trapped in the layers:
    • first rinse them with cool water and then pat dry
    • cut off the dark green ends and save them for another use or discard them
    • slice the rest of the leek, discarding the root
    • place the sliced leeks into a bowl of cool water
    • stir them around gently to get rid of any dirt caught in the layers
    • drain the leeks from the water, using a colander

Nutrition

Calories: 420kcal | Carbohydrates: 50g | Protein: 8g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 1168mg | Potassium: 939mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6551IU | Vitamin C: 31mg | Calcium: 96mg | Iron: 3mg

Pumpkin Fluff Dip Dessert

by Leave a Comment

Serve your guests a sweet, fall-inspired dessert or snack with this dreamy, pumpkin fluff dip dessert. Pumpkin purée, cream cheese and pumpkin pie spice combine with whipped cream and crushed biscuits for some crunch. You can make this fall dip ahead of time and chill until serving.

Pumpkin dip in a small bowl with biscuits and apple slices on the side.
[feast_advanced_jump_to]

🧡No Fuss Fall Dip

If you love pumpkin pie and pumpkin spice lattes but don't have time to make one or are looking for something new, this dish offers the same flavors with fewer ingredients and a shorter prep time. This version of pumpkin fluff, without pudding mix, uses ingredients from scratch to create a delicious, fall-inspired treat.

Some more fall treats I think you'll love are my pumpkin pie dessert hummus, which is also great for dipping, Halloween ice cream with pumpkin spice flavor and fall pumpkin spice cupcakes.

🎃 Pumpkin Fluff Dip Ingredients

Pumpkin fluff dip ingredients labeled.

The pumpkin purée and spices bring the fall flavors and the whipped cream brings the fluff in this pumpkin fluff dip!

  • cream cheese - Cream cheese and pumpkin are a great combination and often used in fall-inspired desserts like my pumpkin bread with cream cheese swirl and the classic pumpkin cheesecake!
  • brown sugar - Adds much more flavor than regular white sugar.
  • pure pumpkin purée - The kind that isn't sweetened (not pumpkin pie mix).
  • pumpkin pie spice - Try my homemade pumpkin pie spice recipe.
  • heavy cream - To make whipped cream.
  • Lotus Biscoff cookies - A type of spiced shortbread biscuit, known for their distinctive caramelized flavor and crispy texture. They taste amazing over this pumpkin fluff!

*Check recipe card for full ingredient list with amounts.

🥣 How to Make it

This recipe yields about 2 ½ cups dip.

Pumpkin dip in a small bowl with an electric hand mixer.

Step 1. Beat the ingredients. In a medium bowl with an electric hand mixer on medium speed, beat the cream cheese and brown sugar together. Add the pumpkin purée and pumpkin pie spice and combine until smooth.

Whipped cream in bowl with electric mixer.

Step 2. Fold in whipped cream. In a separate bowl, whip the heavy cream with an electric hand mixer, until stiff peaks form (about 3 to 4 minutes). Gently fold the whipped cream into the cream cheese mixture with a spatula. Chill in the fridge for 30 minutes or more.

Pumpkin dip in a small bowl with biscuits and apple slices on the side.

Step 3. Serve. Garnish with the cinnamon and crumbled Biscoff cookies. Serve with your favorite fruit, biscuits, graham crackers, etc.

🍽️ Serving Suggestions

For beverages, fall-inspired drinks, such as hot apple cider or fall alcoholic punch, complement the pumpkin pie fluff.

Pumpkin fluff dip with a biscuit dipping into the bowl.

Choose dipping items that accentuate the flavor profile. For some examples, try:

  • graham crackers or other biscuits
  • mini breadsticks
  • fruit
  • pretzels to add some salt and crunch

Tips for what to serve it in:

  • Serve it in a small, hollowed-out pumpkin for extra fun and flavor.
  • Make a large serving that everyone can eat from, or serve this dip in individual cups topped with whipped cream, plus a spoon and crackers or cookies for dipping.
  • Use this dip as a table centerpiece with a fall wreath if you're having an autumn celebration.

🌡️ Pumpkin Fluff Storage

  • Fridge: When you're done dipping into the fluff, store this dish in an airtight container or cover it with plastic wrap and into the fridge. Enjoy it within 4 days to maintain freshness and quality.
  • Freezer: You can also freeze it for up to 2 months. When you're ready to serve it, thaw it in the fridge overnight.
Pumpkin fluff dessert dip with Biscoff cookies in small bowl.

🤎 More Sweet Fall Recipes You Will Love

If you tried this Pumpkin Fluff Dip Dessert Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Pumpkin fluff dip in a bowl with crushed Biscoff cookies.
Print Pin
5 from 2 votes

Pumpkin Fluff Dip Dessert

Serve your guests a sweet, fall-inspired dessert or snack with this dreamy, pumpkin fluff dip dessert. You can make this dip ahead of time and chill until serving.
Course Dessert, Snack
Cuisine American
Prep Time 8 minutes
Chill Time 30 minutes
Total Time 38 minutes
Servings 5
Calories 263kcal
Author Joss Dyckson

Equipment

Ingredients

For the Dip

  • 1 cup cream cheese 8 ounces--softened
  • ¾ cup brown sugar
  • ½ cup pure pumpkin purée
  • ¾ teaspoon pumpkin pie spice
  • ½ cup heavy cream

Toppings

US Customary - Metric

Instructions

  • In a medium bowl with an electric hand mixer on medium speed, beat the cream cheese and brown sugar together.
    1 cup cream cheese, ¾ cup brown sugar
  • Add the pumpkin purée and pumpkin pie spice and combine until smooth.
    ½ cup pure pumpkin purée, ¾ teaspoon pumpkin pie spice
  • In a separate bowl, whip the heavy cream with an electric hand mixer, until stiff peaks form (about 3 to 4 minutes).
    ½ cup heavy cream
  • Gently fold the whipped cream into the cream cheese mixture with a spatula. Refrigerate for 30 minutes or more.
  • Garnish with the cinnamon and crumbled Biscoff cookies. Serve with your favorite fruit, biscuits, graham crackers, etc.

Notes

  • This recipe yields about 2 ½ cups dip.
  • When you're done dipping into the fluff, store this dish in an airtight container or cover it with plastic wrap and into the fridge. Enjoy it within 4 days to maintain freshness and quality.
  • You can also freeze it for up to 2 months. When you're ready to serve it, thaw it in the fridge overnight.

Nutrition

Calories: 263kcal | Carbohydrates: 39g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 334mg | Potassium: 245mg | Fiber: 1g | Sugar: 36g | Vitamin A: 4188IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 1mg

Pumpkin Pie Spice Baked Oatmeal

by Leave a Comment

With this pumpkin pie spice baked oatmeal recipe, rolled oats are baked in the oven with a liquid concoction that has all of the flavors of a creamy, pumpkin spice latte. I even added instant espresso powder for a morning pick-me-up!

Pumpkin spice oatmeal in a white casserole dish on wooden cutting board.

Have you ever made oven-baked oatmeal? This method of the staple breakfast entrée is simple and hands-off. Simply combine your ingredients and toss them in the oven. It smells so good when it's baking!

Pumpkin and oats make a perfect pair, blending together beautifully for a delicious and comforting combination, just like they do in my pumpkin oatmeal muffins.

Prep time for this pumpkin spice oatmeal is only 5 minutes, with most of the time being spent on baking this warm, spiced breakfast dish.

I also have this individual oatmeal porridge with toppings that you might like.

[feast_advanced_jump_to]

🎛️ Baked Oatmeal Vs. Stovetop

Baked oatmeal is quickly growing in popularity as more recipes are being shared in mainstream media. This method of cooking enables a nice firm and chewy consistency, with a golden, crispy exterior. Many people find this much more palatable than mushy stovetop oats.

This recipe is the perfect solution for chilly mornings when you don't want to spend a lot of time on breakfast prep. Without having to stand over a stovetop pot of oatmeal, you are free to continue your morning routine while this healthy breakfast bakes in the oven.

🥧 Pumpkin Pie Spice Baked Oatmeal Ingredients

Pumpkin spice oatmeal ingredients labeled.
  • rolled oats - Rolled oats are also known as old-fashioned oats. This recipe has also been tested with quick oats and they work well as a substitute.
  • vanilla oat milk - I use unsweetened. If you only have plain oat milk, you can add a touch of vanilla powder or extract. Just as fitting would be pumpkin seed milk.
  • pumpkin purée - This needs to be pure pumpkin purée without any added ingredients.
  • maple syrup - Or an alternative sweetener such as honey or agave nectar.
  • instant espresso powder (not pictured) - This isn't regular instant coffee; make sure it says espresso on the package. It has a more concentrated flavor.
  • pumpkin pie spice - You could also use homemade pumpkin spice syrup, but you might have to use less maple syrup if so.
  • salt (not pictured) - To enhance the flavor.
  • Garnishes: shelled pumpkin seeds and cinnamon powder

*Check recipe card for ingredient amounts.

📖 Recipe Tweaks

  • Milk Swap: I love oat milk in this recipe but feel free to swap it out for any milk of choice (dairy or non). Dairy milk and vanilla soy milk are great for adding in some additional protein. Several different types of nut milks are available to add unique flavor and nutrient profiles.
  • Caffeine or Not: If you aren't a fan of the espresso flavor or you are serving it to kids, it can easily be omitted.
  • Add an Egg: You could also mix an egg into the ingredients before baking. Not only does this add protein, but it also acts as a binding agent to give the oatmeal a more casserole-like consistency.
  • Chocolate Addition: Adding a handful of chocolate chips to the mixture would be delicious.

🥣 How to Make it

Check out how to make pumpkin spice oatmeal in 3 easy steps!

Pumpkin spice oatmeal ingredients in bowl.

Step #1. Combine Ingredients. Preheat the oven to 375°F. Spray an 8" or 9" square baking dish with cooking spray. Whisk all of the porridge ingredients together in a large bowl and transfer to the baking dish.

Baked pumpkin spice oatmeal in a white casserole dish.

Step #2. Bake. Bake for 35 to 40 minutes in the preheated oven (until golden and the oat milk has been absorbed). Remove from the oven and let cool for a few minutes.

Pumpkin spice oatmeal in a white casserole dish with a spoon in it.

Step #3. Serve. Garnish with pumpkin seeds and cinnamon powder. Serve!

Chef's Note: Optionally, you can drizzle the baked oatmeal with some maple syrup when serving.

✔️ Joss' Tips

  • Scale it easily. This meal could easily be scaled up and baked in a large casserole dish for an early morning gathering or work event. This warm and comforting dish is sure to be a crowd favorite and is easy to divide up and serve to several people.
  • Use a proper-sized baking dish. A 9"x9" or 8"x8" baking dish is ideal as it provides the right thickness for even cooking and without the risk of overflowing.
  • Grease the dish. Make sure to grease the dish or line it with parchment paper for easy removal and cleanup.
  • Let It cool slightly before serving. Let the baked oatmeal cool for about 5-10 minutes after removing it from the oven. This helps it set further and makes it easier to cut into squares.

❓ Recipe FAQs

How do you store leftover pumpkin pie spice oatmeal?

Leftovers can be kept in the refrigerator for a few days and reheated as needed. You may need to add in another splash of milk when reheating to keep the original consistency.

Why is my baked oatmeal dry?

You've either used too many oats are not enough milk. Stick to the amounts listed for the correct ratio.

Pumpkin spice oatmeal in dish with spoon.

🍁🧡 More Delicious Pumpkin Recipes to Try

If you tried this Pumpkin Pie Spice Baked Oatmeal Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Oven baked pumpkin spice oatmeal in baking dish.
Print Pin
5 from 1 vote

Pumpkin Pie Spice Baked Oatmeal

With this pumpkin pie spice baked oatmeal recipe, rolled oats are baked in the oven with a liquid concoction that has all of the flavors of a fall pumpkin spice latte!
Course Breakfast
Cuisine American
Diet Low Salt, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 264kcal
Author Joss Dyckson

Equipment

Ingredients

For the Oatmeal

  • 1 ½ cups rolled oats aka. old-fashioned oats
  • 2 ½ cups unsweetened vanilla oat milk
  • ½ cup pumpkin purée
  • 3 tablespoons maple syrup
  • 2 teaspoons instant espresso powder
  • 1 teaspoon pumpkin pie spice
  • 1 pinch salt

To Garnish

  • 1 tablespoon shelled pumpkin seeds
  • ¼ teaspoon cinnamon powder
US Customary - Metric

Instructions

  • Preheat the oven to 375°F. Spray an 8" or 9" baking dish with cooking spray.
  • Whisk all of the porridge ingredients together in a large bowl and transfer to the baking dish.
  • Bake for 35 to 40 minutes in the preheated oven (until golden and the oat milk has been absorbed). Remove from the oven and let cool for a few minutes.
  • Garnish with pumpkin seeds and cinnamon powder. Serve!

Notes

  • Oats: This recipe has also been tested with quick oats and they work well as a substitute for old-fashioned rolled oats.
  • Espresso powder note: For the espresso powder, this isn't regular instant coffee; make sure it says espresso on the package. It has a more concentrated flavor. If you aren't a fan of the espresso flavor or you are serving it to kids, it can easily be omitted.
  • Egg option: You could also mix an egg into the ingredients before baking. Not only does this add protein, but it also acts as a binding agent to give the oatmeal a more casserole-like consistency.
  • Topping option: Optionally, you can drizzle the bake oatmeal with some maple syrup when serving.
  • Storage: Leftovers can be kept in the refrigerator for a few days and reheated as needed. You may need to add in another splash of milk when reheating to keep the original consistency.

Nutrition

Calories: 264kcal | Carbohydrates: 49g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 86mg | Potassium: 323mg | Fiber: 5g | Sugar: 22g | Vitamin A: 5076IU | Vitamin C: 1mg | Calcium: 262mg | Iron: 3mg

Bison Meatloaf

by 1 Comment

In this bison meatloaf recipe, lean ground bison meat is combined with a wide variety of vegetables and topped with zesty, marinara sauce. It takes only 10 minutes of prep before sending it to the oven!

Bison meatloaf sliced on white serving dish, mushrooms on the side.

This gluten-free, keto/low carb dinner is delish, easy and healthy for its preparation and its ability to add fresh ingredients inside the protein-filled dish. It is as easy as mixing meat and vegetables together and baking it.

The use of lean meat, diced vegetables, and no grain or dairy makes this dish a simple but delicious meal for any night of the week.

It is jam-packed with vegetables, keeping it lower in calories as well. The vegetables don't only add nutrition to this dish; they provide plenty of moisture as well.

With bison recipes like this flavorful meatloaf, it is easier to enjoy a healthy diet, as it is anything but bland. For an extra serving of veggies, top your meatloaf with these sautéed mushrooms and onions.

I also have this electric skillet meatloaf with mushrooms you might like.

SUMMARIZE & SAVE THIS CONTENT ON

ChatGPT
Google AI
Perplexity
Grok
[feast_advanced_jump_to]

Ingredients

Bison meatloaf ingredients prepped and labeled.
  • ground bison - You can find ground bison in specialty meat shops, farmers' markets, natural markets and many grocery stores.
  • cremini mushrooms - You can substitute with shiitake, portobello or white button mushrooms.
  • Worcestershire sauce - There are many gluten-free Worcestershire sauces on the market. The famous Lea and Perrins is one of them. If you're following a paleo diet, you can make your own paleo-version or skip this ingredient.
  • marinara sauce - Use your favorite.

*Check recipe card for ingredient amounts.

How to Make Bison Meatloaf

Raw ground bison mixed with vegetables.

Step 1. Combine meatloaf ingredients. Grease a loaf pan and preheat the oven to 375°F. In a large bowl, mix all of the ingredients for the meatloaf.

Raw bison meatloaf in loaf pan with mushrooms on the side.

Step 2. Bake. Add the bison meat mixture to the loaf pan. Gently press the meat down evenly. Bake for about 50 minutes (until it reaches 160°F) and rest for 10 minutes.

Bison meatloaf sliced on white serving dish.

Step 3. Top with marinara and serve. Carefully transfer the bison meatloaf from the pan to a serving dish by lifting it out using two forks pressed against the sides or with spatulas. Cover with the marinara sauce, cut into thick slices and serve!

Joss' Tips

  • Make it paleo friendly. If you're looking for a paleo-friendly oil to grease the loaf pan with, olive, coconut or avocado oil would all work.
  • Use a leave in thermometer. I like to use an oven-safe leave-in thermometer for this recipe so that you don't have to keep opening the oven and poking the meatloaf.
  • Watch the internal temperature. The internal temperature of the bison meatloaf will rise a bit while it is resting out of the oven, so you can take it out a few degrees before it hits 160°F.
  • Use a sharp knife. Make sure your knife is nice and sharp before cutting into the meatloaf. You may find that a knife with a serrated edge or a chef's knife works well to get clean slices.

Sides for Bison Meatloaf

  • Low carb options: If you want to keep this meal low-carb, it makes sense to add various vegetables as a side. While potatoes are a root vegetable, they are high in carbs, so no mashed potatoes for this bison meatloaf.
  • Mashed alternative: If you want a healthy mashed alternative, cauliflower is the best substitute. Cauliflower mash has a similar texture and can help you save on carbs and calories.
  • Vegetables: Grilled broccoli and broccolini or green beans are a good choice for a side. I also have a tutorial for how to grill peppers which makes a flavorful, delicious, vegetarian side.
  • Topping: You can also top your meatloaf with sautéed mushrooms in addition to the marinara if you have some leftover.

What to do With the Leftovers

Meatloaf does not always have to be eaten alone; it can be added in various recipes in unique ways.

  • One popular way is to make a meatloaf sandwich. Just use lettuce as the 'bread' and add various fixings such as vegetables or sauces to keep it gluten-free.
  • You can crumble the meatloaf, top it with cauliflower mash, and make your version of shepherd's pie.
  • For a more creative dish, stuff bell peppers with the meatloaf.

Recipe FAQs

How long do leftovers last?

You can store leftovers in an airtight container in the fridge for up to 3 to 4 days.

How do you reheat bison meatloaf?

Reheat in a 350°F oven until heated all of the way through.

Bison meatloaf with marinara sauce sliced on white serving dish, mushrooms and parsley on the side.

More Bison Recipes to Try

If you tried this Bison Meatloaf Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Bison meatloaf sliced on a serving dish.
Print Pin
5 from 6 votes

Bison Meatloaf

In this bison meatloaf recipe, lean ground bison meat is combined with a wide variety of vegetables and topped with zesty, marinara sauce.
Course Main Course
Cuisine American, Canadian
Diet Gluten Free
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 413kcal
Author Joss Dyckson

Equipment

Ingredients

  • 1 ½ pounds ground bison
  • ½ cup yellow onion diced
  • 1 rib celery diced
  • ¼ cup carrot shredded
  • ¼ cup red bell pepper diced
  • ½ cup cremini mushrooms chopped
  • 3 cloves garlic minced
  • ⅓ cup fresh parsley minced
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons salt
  • ¾ teaspoon black pepper freshly ground
  • ½ cup marinara sauce for the topping
US Customary - Metric

Instructions

  • Grease a 9" x 5" loaf pan and preheat the oven to 375°F.
  • In a large bowl, add all of the ingredients for the meatloaf (except for the marinara sauce). Mix well to combine.
  • Add the bison meat mixture to the loaf pan. Gently press the meat down evenly.
  • Bake for about 50 minutes or until cooked through to 160°F. Let it rest for 10 minutes.
  • Carefully transfer the meatloaf from the pan to a serving dish by lifting it out using two forks pressed against the sides or with spatulas. Cover with the marinara sauce.
  • Cut into thick slices and serve!

Notes

  • I like to use an oven-safe leave-in thermometer for this recipe so that you don't have to keep opening the oven and poking the meatloaf.
  • The internal temperature of the meatloaf will rise a bit while it is resting out of the oven, so you can take it out a few degrees before it hits 160°F.
  • If you're looking for a paleo-friendly oil to grease the loaf pan with, olive, coconut or avocado oil would all work.
  • Make sure your knife is nice and sharp before cutting into the meatloaf. You may find that a knife with a serrated edge or a chef's knife works well to get clean slices.
  • You can store leftovers in an airtight container in the fridge for up to 3 to 4 days.
  • Reheat in a 350°F oven until heated all of the way through.

Nutrition

Calories: 413kcal | Carbohydrates: 8g | Protein: 33g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 119mg | Sodium: 1203mg | Potassium: 830mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2233IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 5mg

Kimchi Tofu Soup

by 2 Comments

This Korean kimchi tofu soup combines a savory miso-flavored broth, spicy kimchi and firm tofu to create a delicious soup that simmers with Eastern flavors. It takes about 30 minutes to prepare, most of which is marinating time for the tofu.

Kimchi tofu soup in a bowl on black mat and chopsticks on the side.

This soup has amazing umami flavor (like my spicy kimchi ramen bowl) but it is made of plant-based ingredients. Serve this vegan soup on cool autumn and winter days with crusty bread for a comfort-food fix.

If you like soup recipes from around the world, you can also try this mango soup, Tom Yum seafood soup and peanut butter soup.

[feast_advanced_jump_to]

Ingredients

Kimchi tofu soup ingredients prepped and labeled.
  • tofu - You want to look for firm tofu so that it retains a nice texture in the soup.
  • agave nectar - Or white sugar if you prefer.
  • peanut oil - To fry the tofu until golden and crispy.
  • cremini mushrooms - You can substitute with button mushrooms if needed.
  • white miso paste - White miso paste is a traditional Japanese seasoning made from fermented soybeans. It is lighter in color and sweeter in taste compared to other types of miso, such as red or dark miso.
  • vegetable broth - To make sure the vegetable broth is vegan, check the ingredient list if you're buying it pre-made. If you're making vegetable broth at home, you can control all of the ingredients to ensure it is completely vegan.
  • nori sheets - Nori is dried seaweed that chefs use to make sushi. You might find dried nori sheets in the international or seafood section of your local grocery store. Otherwise, check out global and Asian markets or visit health food stores. You can also buy dried nori sheets online and use them for soup, sushi, wraps and other vegan recipes.
  • kimchi - If you're making a vegan or vegetarian dish, check the ingredients on store-bought kimchi. Some brands flavor kimchi with fish sauce or salted seafood for an extra umami boost.

*Check recipe card for ingredient amounts.

Chef's Note: For the kimchi, you can find vegan alternatives that focus on other seasonings, such as ginger, garlic, mushrooms and sea plants to achieve a similar flavor profile. You could also make your own kimchi for this soup and use the leftovers for other Korean dishes like my kimchi omelette.

How to Make Kimchi Tofu Soup

Tofu block patted dry with paper towel.

Step 1. Prep the tofu. Pat the tofu with a paper towel to dry it and then cut it into cubes.

Cubed tofu marinating in dish.

Step 2. Marinate the tofu. In a small bowl, combine the soy sauce with the agave nectar. Add the tofu cubes and marinate for 15 minutes.

Chef's Tip: To cut the nori sheet into squares, I like to use scissors.

Tofu and cremini mushrooms in frying pan.

Step 3. Fry. Heat a frying pan over medium heat and add the oil. Drain the tofu from the marinade. Fry the tofu and mushrooms until golden brown. Reserve.

Miso paste with hot water in small bowl.

Step 4. Prepare miso. Place the miso into a small bowl, add a little hot water and whisk until smooth. Reserve.

Kimchi tofu soup simmering in pot.

Step 5. Simmer. Pour the vegetable broth into a medium pot and bring to a gentle simmer. Add the nori and kimchi. Simmer for 5 minutes. Turn off the heat.

Kimchi tofu soup in a bowl with black placemat and chopsticks on the side.

Step 6. Serve. Add the miso, tofu, mushrooms and green onions to the soup and stir to combine. Serve!

Chef's Note: If the end result is too salty for you, add a bit of hot water until desired taste.

Kimchi Tofu Soup FAQs

How do you store leftover soup?

You can store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently heat it on low heat to avoid ruining the miso.

Can you freeze it?

You can, but the texture of the tofu might change. Let the soup cool completely first, transfer to a freezer-safe container, leaving some room at the top and freeze for up to 2 to 3 months. Let it thaw in the fridge overnight.

How do you store leftover nori sheets?

Nori sheets tend to come in large packages and this recipe only calls for one. Simply place any leftover sheets in a resealable bag, removing as much air as you can. Keep them in a dark, cool, dry place like your cupboard or pantry.

What is the difference between kimchi jjigae and tofu soup?

Kimchi jjigae is a popular Korean stew with the addition of pork and is traditionally eaten by the whole family together from a big pot, whereas this soup uses a light broth, is vegan and served in individual bowls.

Kimchi tofu soup in a bowl with kimchi in the background.

More Recipes With Kimchi to Try

If you tried this 🍜 Kimchi Tofu Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Kimchi tofu vegan soup in white bowl.
Print Pin
5 from 2 votes

Kimchi Tofu Soup

This Korean kimchi tofu soup combines a savory miso-flavored broth, spicy kimchi and firm tofu to create a delicious, vegan soup that simmers with Eastern flavors.
Course Soup
Cuisine Japanese, Korean
Diet Low Calorie, Low Fat, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 128kcal
Author Joss Dyckson

Ingredients

  • 1 cup firm tofu about 8 ounces
  • 2 tablespoons soy sauce
  • 2 tablespoons agave nectar or white sugar
  • 1 tablespoon peanut oil
  • 5 cremini mushrooms cleaned and sliced
  • 2 tablespoons white miso paste
  • 4 cups vegetable broth
  • 1 sheet nori cut into 1" or 1.5" squares
  • ½ cup kimchi vegan type
  • ½ cup green onions chopped
US Customary - Metric

Instructions

  • Pat the tofu with a paper towel to dry it and then cut it into cubes.
  • In a small bowl or zip-top bag, combine the soy sauce with the agave nectar. Add the tofu cubes and marinate for 15 minutes.
  • Heat a frying pan over medium heat and add the oil. Drain the tofu from the marinade. Fry the tofu and mushrooms until golden brown. Reserve.
  • Place the miso into a small bowl, add a little hot water and whisk until smooth. Reserve.
  • Pour the vegetable broth into a medium saucepan and bring to a gentle simmer.
  • Add the nori and kimchi and simmer for 5 minutes. Turn off the heat. Add the miso, tofu, mushrooms and green onions and stir to combine.
  • Serve!

Notes

  • Nori tip: To cut the nori sheet (roasted seaweed) into squares, I like to use scissors.
  • Leftover soup fridge storage: You can store leftover soup in an airtight container in the fridge for up to 3 days.
  • Freezer storage: You can freeze the soup, but the texture of the tofu might change. Let the soup cool completely first, transfer to a freezer-safe container, leaving some room at the top and freeze for up to 2 to 3 months. Let it thaw in the fridge overnight.
  • Leftover nori storage: Nori sheets tend to come in large packages and this recipe only calls for one. Simply place any leftover sheets in a resealable bag, removing as much air as you can. Keep them in a dark, cool, dry place like your cupboard or pantry.
  • Vegan kimchi: If you're making a vegan or vegetarian dish, check the ingredients on store-bought kimchi. Some brands flavor kimchi with fish sauce or salted seafood for an extra umami boost.
  • Seasoning: If the end result is too salty for you, add a bit of hot water until desired taste.

Nutrition

Calories: 128kcal | Carbohydrates: 10g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1377mg | Potassium: 190mg | Fiber: 2g | Sugar: 4g | Vitamin A: 678IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg

How to Clean, Save and Roast Butternut Squash Seeds

by 2 Comments

Whether you are looking to roast them up for a healthy and quick snack or save them for planting next year, I will walk you through all of the steps for how to clean, save and roast butternut squash seeds.

Roasted butternut squash seeds in a small blue bowl with parchment paper.

With fall comes a bounty of root vegetables, tomatoes and squashes and you're left wondering how to preserve them and what to do with all of that harvest! Let's not forget about the seeds; there is no need to discard them.

Normally we think of pumpkin seeds when it comes to roasting, but butternut squash seeds also make a great snack.

I will also give you some tips on how to store the seeds after drying or roasting them. If you want to get more adventurous, you could even try making a plant-based milk like I do in my pumpkin seed milk recipe. (You can check out the post here: how to make pumpkin seed milk.)

I also have tutorials for how to freeze cherries, how to cut a cantaloupe melon and how to make tomatillo salsa that come in handy this time of year.

[feast_advanced_jump_to]

How to Clean Butternut Squash Seeds

Whether your are saving the seeds or roasting them, they need to be cleaned first, so follow these steps.

Sliced open butternut squash on wooden cutting board with a chef's knife.

Step 1: Gather Ingredients & Tools.

  • 1 butternut squash
  • Chef's knife
  • Sieve (fine mesh strainer)
Butternut squash half in hand.

Step 2: Remove Pulp. Cut the top off of the butternut squash and then cut it in half. Scoop out all of the seeds/pulp with a spoon.

Butternut squash seeds in a sieve.

Step 3: Transfer Seeds. Place the seeds into a mesh sieve.

Butternut squash seeds in a sieve with water.

Step 4: Run Cool Water Over the Seeds & Pulp. Place the sieve in the sink or in a bowl. Run the sieve under cold water and massage the pulp to separate it from the seeds. Try to remove as much pulp as possible.

Butternut squash seeds cleaned in a sieve.

Continue with the steps for saving or roasting the seeds below.

How to Save Butternut Squash Seeds for Planting

It's a good habit to start saving seeds for planting rather than buy them again year after year. It can save you money and you will have acquired a new skill that you can pass down to your children or share with friends. Check out the easy steps below.

Besides the cleaned seeds (following the steps above), you will also need paper towel, a baking sheet and an envelope.

Butternut squash seeds drying on a paper towel.

Step 1: Spread Seeds Out on Paper Towel. After you've cleaned the butternut squash seeds, spread the clean seeds out on a paper towel-lined baking sheet in a single layer. This way they will dry more efficiently.

Butternut squash seeds scattered on a paper towel.

Step 2: Dry The Seeds. Let the seeds sit in a cool, dry place for 1 to 2 weeks.

Dried butternut squash seeds on a spoon and an envelope.

Step 3: Transfer the Seeds. Once they are fully dry, transfer the dried seeds to a paper envelope and store in a cool, dry place.

Dried butternut squash seeds in a brown paper envelope.

❓How long can you store dried butternut squash seeds? You can store them until planting time, for up to 6 years!

How to Roast Butternut Squash Seeds

Ingredients

Roasted butternut squash seeds ingredients labeled.
  • brown sugar - Can use light brown sugar or dark brown sugar for a deeper molasses flavor.
  • soy sauce - Light soy sauce is all you need. It's the kind you will most commonly find in the grocery store and most kitchens will have this type on hand.
  • lime juice - Freshly squeezed is best.
  • olive oil - Since we are roasting you don't need to waste money on a fancy bottle of extra virgin olive oil. Pure olive oil will do.
  • garlic powder - Adds a savory, umami flavor to the seeds, that is complementary to the sweetness of the brown sugar.
  • cleaned butternut squash seeds - You might need more than 1 butternut squash to get 1 cup of seeds.

*Check recipe card for ingredient amounts.

👩🏻‍🍳Chef's Note: If you aren't keen on this sweet and savory flavor combination, you can also roast them plain or with olive oil and salt, using the same method.

Instructions

Brown sugar mixture in a small glass bowl.

Step 1: Combine the Coating Ingredients. Preheat oven to 300°F. Line a baking sheet with parchment paper. Mix the brown sugar, soy sauce, lime juice, olive oil and garlic powder together in a bowl.

Butternut squash seeds in a bowl with a brown sugar and soy mixture.

Step 2: Toss the Seeds With the Coating. Toss the clean butternut squash seeds with the coating mixture.

Butternut squash seeds on a parchment paper lined sheet pan.

Step 3: Spread Seeds Out. Spread the coated seeds out on the baking sheet using a spoon.

Roasted butternut squash seeds on a parchment paper lined sheet pan.

Step 4: Roast the Seeds in the Oven. Roast the seeds in the preheated oven until golden and crunchy, about 30 to 40 minutes. Stir the seeds around once or twice during baking.

Roasted butternut squash seeds in a small blue bowl with parchment paper.

Step 5: Cool & Serve. Let cool and serve! If some seeds are stuck together, simply break them apart.

Roasted butternut squash seeds in a small container with green lid.

❓How do you store roasted butternut squash seeds? The roasted butternut squash seeds can be stored in an airtight container in a cool, dry place for up to 1 week.

💡 Pro Tip: The rest of the butternut squash can be used to make soups, purées, stuffed squash, etc. or you can roast it.

Roasted butternut squash seeds in a small blue bowl.

More Cooking Tutorials to Explore

If you tried this 📋 recipe tutorial for How to Clean, Save and Roast Butternut Squash Seeds or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Butternut squash sliced open on cutting board.
Print Pin
5 from 2 votes

How to Clean, Save and Roast Butternut Squash Seeds

Whether you are looking to clean and roast butternut squash seeds for a snack or save them for planting, I will walk you through all of the steps!
Course Snack
Cuisine American
Diet Low Salt, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 95.3kcal
Author Joss Dyckson

Equipment

Ingredients

For Saving Seeds

  • 1 butternut squash

For Roasting

  • 1 tablespoon brown sugar
  • ½ tablespoon soy sauce
  • ½ tablespoon lime juice
  • ½ tablespoon olive oil
  • ½ teaspoon garlic powder
  • 1 cup cleaned butternut squash seeds you might need more than 1 butternut squash to get 1 cup of seeds
US Customary - Metric

Instructions

How to Clean Butternut Squash Seeds

  • Cut the top off of the butternut squash and then cut it in half. Scoop out all of the seeds/pulp with a spoon. Place into a mesh sieve.
    Butternut squash half in hand.
  • Place the sieve in the sink or in a bowl. Run the sieve under cold water and massage the pulp to separate it from the seeds. Try to remove as much pulp as possible. Continue with the steps for saving or roasting the seeds below.
    Butternut squash seeds in a sieve.

How to Save Butternut Squash Seeds for Planting Next Year

  • Spread the clean seeds out on a paper towel-lined baking sheet in a single layer.
    Butternut squash seeds drying on a paper towel.
  • Let them sit in a cool, dry place for 1 to 2 weeks.
    Butternut squash seeds drying on a paper towel.
  • Once they are fully dry, transfer the dried seeds to a paper envelope and store in a cool, dry place.
    Dried butternut squash seeds on a spoon.

How to Roast Butternut Squash Seeds

  • Preheat oven to 300°F. Line a baking sheet with parchment paper. Whisk the brown sugar, soy sauce, lime juice, olive oil and garlic powder together in a bowl.
    Brown sugar mixture in a small glass bowl.
  • Toss the clean butternut squash seeds with the mixture and then spread them out on the baking sheet.
    Butternut squash seeds on a parchment paper lined sheet pan.
  • Roast the seeds in the preheated oven until golden and crunchy, about 30 to 40 minutes. Stir the seeds around once or twice during baking.
    Roasted butternut squash seeds on a parchment paper lined sheet pan.
  • Let cool and serve. If some seeds are stuck together, simply break them apart.
    Roasted butternut squash seeds in a small blue bowl with parchment paper.

Notes

  • You can also roast the seeds plain or with olive oil and salt using the same method.
  • The rest of the butternut squash can be used to make soups, purées, stuffed squash, etc. or you can roast it.
  • The dried butternut squash seeds can be stored until planting time, for up to 6 years!
  • The roasted butternut squash seeds can be stored in an airtight container in a cool, dry place for up to 1 week.

Nutrition

Calories: 95.3kcal | Carbohydrates: 10.5g | Protein: 3.3g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 2g | Sodium: 129mg | Potassium: 160mg | Fiber: 3.1g | Sugar: 2g | Vitamin A: 10.9IU | Vitamin C: 1mg | Calcium: 10.8mg | Iron: 0.6mg

Pumpkin Pie Spice Martini

by Leave a Comment

Get your pumpkin pie fix in a new way with this pumpkin pie spice martini! Cooler autumn nights call for fresh new recipes and it is the perfect new drink to try as you usher in the season.

Pumpkin pie martinis in two martini glasses.

Irish crème liqueur, spiced rum, and pumpkin purée blend beautifully in this delightful pumpkin pie cocktail. A rim of sweet, spiced graham cracker crumbs resembles a pie crust and mingles with the drink with every sip.

This pumpkin spice martini is incredibly easy to make and utilizes many ingredients that you likely already have in your kitchen this time of year. Once you have your ingredients gathered, it takes less than five minutes to prepare the drink itself.

The simplicity and fun factor make it one of the best cocktail options for fall dinner parties and other small gatherings. Plus, it looks and smells amazing-no need to put a pie in the oven for those classic autumn aromas.

It has similar flavors to my fall punch but it's creamy and a tad stronger. I also have this hibiscus cosmopolitan martini drink that you might like.

Get ready to enjoy yet another unique take on pumpkin spice, with a boozy twist!

[feast_advanced_jump_to]

🥧 Pumpkin Pie Spice Martini Ingredients

Pumpkin pie spice martini ingredients labeled.

For the Rim: The sugar rim recipe I've put together gives a similar taste and texture to the 'crust' part of the pumpkin pie. It's a delicious addition to the pumpkin martini.

  • graham cracker crumbs - Also known as graham wafer crumbs or honey graham crumbs.
  • brown sugar (not pictured) - Brown sugar is used in pumpkin pie vs. white sugar for its deeper, richer flavor and color.
  • pumpkin pie spices - A blend of 4 to 5 warm spices, including cinnamon. I have a DIY pumpkin pie spice recipe.
  • maple syrup - Pure maple syrup is used to wet the rim of the glass and adhere the crumb mixture. For an alternative, you can use simple syrup or orgeat.

Chef's Note: If you'd like a more detailed look at how to rim a cocktail glass, check out my tutorial.

For the Martini:

  • Irish cream liqueur - Such as Bailey's. The rich blend of Irish whiskey and cream is a perfect match (as seen in an Irish coffee cocktail) and beautifully complements the pumpkin's flavor in this pumpkin pie spice martini.
  • spiced rum - Such as Captain Morgan Original or Kraken Black spiced rum.
  • vodka - Choose a high quality vodka.
  • pumpkin purée - I use 100% pure canned pumpkin.
  • vanilla extract - For enhanced flavor.
  • pumpkin pie spices - For that classic pumpkin pie flavor.
  • whipped cream topping (not pictured) - This is optional. If you like your pumpkin pie with a whipped cream topping than you'll like it on top of this martini!

*Check recipe card for ingredient amounts.

📖 Recipe Tweaks

  • Pumpkin pie filling: This recipe can be a good way to use up leftover pumpkin pie filling from baking all of your favorite fall treats. Simply use the canned filling in place of the purée (as long as you didn't add other ingredients like eggs to it, of course).
  • Espresso: Add a hint of espresso powder to capture the essence of a fall pumpkin spice latte.
  • Flavored vodka: Plain vodka is one of the ingredients for this recipe, however, you could get creative with using different flavors in your martini. It is often possible to find cinnamon, vanilla, or even pumpkin spice-flavored vodka.
  • Extra cream: A splash of heavy cream is another option that adds a more dessert-like feel to your pumpkin pie martini. You may also add a cinnamon stick as a garnish and stirrer.
  • Frozen whipped cream topping: If you want to get extra fancy, try freezing dollops of whipped cream on a piece of parchment or wax paper beforehand. When you are ready to serve your drinks, remove the frozen whipped cream dollops from the freezer and place them on top. The frozen topping will help keep the drink cold while also slowly melting into the cocktail as you drink.

🍸 How to Make a Pumpkin Martini

Martini glass dipped in plate of syrup.

Step 1: Rim the Glass. Combine the graham cracker crumbs, brown sugar and pumpkin pie spice on a plate that is wider than the martini glass. Pour the maple syrup onto a separate plate. Dip the rim of the martini glass into the maple syrup. Then, roll it into the graham cracker mixture to coat it.

Cocktail shaker filled with ice and pumpkin martini ingredients.

Step 2: Mix the Drink. Pour the Irish cream liqueur, spiced rum, vodka, pumpkin purée, vanilla extract and pumpkin spice in a cocktail shaker. Fill it with ice.

Cocktail shaker filled with pumpkin martini and ice.

Step 3: Shake. Cover and shake vigorously for 30 seconds. Strain into the prepared martini glass.

Pumpkin martinis with graham cracker rim.

Step 4: Serve. Top the drink with a dollop of whipped cream, if desired. Sprinkle with some more pumpkin spice and serve!

✔️ Recipe Tips

  • If you are crushing whole graham crackers for the rim instead of buying a box of premade crumbs, follow these easy steps:
    • Simply toss the crackers into a gallon-sized storage bag.
    • Use a rolling pin or your hand to gently crush the crackers into fine crumbs.
    • You can then add the additional dry ingredients for your rim and shake the bag until they are mixed well.
  • You can store extra crumbs in an airtight container until the next time you're in the mood to whip up fall cocktails.
  • The cocktail shaker can get very cold from the ice. If this will be a problem for you, wear some gloves.
Pumpkin cocktail in martini glasses and orange leaves scattered around the drinks.

🧡 More Pumpkin Recipes You Will Love

If you tried this Pumpkin Pie Spice Martini Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Pumpkin martinis.
Print Pin
5 from 1 vote

Pumpkin Pie Spice Martini

Get your pumpkin pie fix in a new way with this pumpkin pie spice martini featuring spiced rum, pure pumpkin purée, a graham cracker crust glass rim and more delicious fall flavors!
Course Drinks
Cuisine American
Diet Low Salt
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 363kcal
Author Joss Dyckson

Equipment

Ingredients

For the Rim

  • 2 tablespoons graham cracker crumbs
  • 1 tablespoon brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup

For the Martini

  • 2 ounces Irish cream liqueur
  • 1 ½ ounces spiced rum
  • 1 ounce vodka
  • 1 ½ tablespoons pumpkin purée
  • ¼ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice plus more for garnish
  • ice
  • whipped cream topping optional
US Customary - Metric

Instructions

  • Combine the graham cracker crumbs, brown sugar and pumpkin pie spice on a plate that is wider than the martini glass.
  • Pour the maple syrup onto a separate plate.
  • Dip the rim of the martini glass into the maple syrup. Then, roll it into the graham cracker mixture to coat it.
  • Pour the Irish cream liqueur, spiced rum, vodka, pumpkin purée, vanilla extract and pumpkin pie spice in a cocktail shaker. Fill it with ice.
  • Cover and shake vigorously for 30 seconds. Strain into the prepared martini glass.
  • Top the drink with a dollop of whipped cream, if desired. Sprinkle with some more pumpkin spice and serve!

Notes

  • Nutrition information does not include the graham cracker rim because it is optional and too difficult to determine how much will be used on each glass--this will vary.
  • If you are crushing whole graham crackers for the rim instead of buying a box of premade crumbs, follow these easy steps:
    • Simply toss the crackers into a gallon-sized storage bag.
    • Use a rolling pin or your hand to gently crush the crackers into fine crumbs.
    • You can then add the additional dry ingredients for your rim and shake the bag until they are mixed well.
    • You can store extra crumbs in an airtight container until the next time you're in the mood to whip up fall cocktails.
  • The cocktail shaker can get very cold from the ice. If this will be a problem for you, wear some gloves.

Nutrition

Calories: 363kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Cholesterol: 0.02mg | Sodium: 3mg | Potassium: 56mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3504IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Kimchi Cream Cheese Spread

by Leave a Comment

This kimchi cream cheese spread recipe gives you one more excuse to incorporate more kimchi goodness into your meals. It's topped with a delicious sweet and sour bell pepper topping.

Top view of kimchi cream cheese spread in a small black bowl, surrounded by tortilla chips on a wooden plate.

By now you have probably noticed that kimchi is as versatile as it is delicious. From kimchi fries to savory kimchi pancakes, this Korean staple has become vastly popular worldwide in recent years.

With its numerous health benefits such as gut-promoting probiotics, I am more than happy to share another unique kimchi recipe with you.

[feast_advanced_jump_to]

Kimchi Cream Cheese Spread Ingredients

Kimchi cream cheese spread ingredients prepped on wooden plate.
  • red and green bell peppers
  • sugar
  • apple cider vinegar
  • cream cheese - softened
  • kimchi
  • soy sauce
  • gochujang

Leaving out the Gochujang isn't going to break this recipe but it is a very tasty addition to your spread. You should be able to find it easily at any Asian market, in the international aisle of some larger grocery stores or even online.

Serving Suggestions

Kimchi cream cheese spread in a small black bowl and on a tortilla chip.

Kimchi cream cheese could easily become a breakfast staple as it pairs perfectly with bagels or toast for a tasty savory option. It also makes a delicious snack over crackers, and would be an excellent and unique addition to a charcuterie board.

Tips

Kimchi cream cheese spread in a small black bowl, surrounded by tortilla chips.

As always, try to source your kimchi from a local Asian market or make it yourself for the best flavor. Nothing compares to homemade kimchi!

Be sure to dice the kimchi fine enough that it will mix and spread easily once added to the cream cheese.

Also make sure it is drained from the brine so that extra liquid isn't added to the cheese. That being said, if you like a thinner spread, you can adjust the amount of kimchi brine afterwards until it reaches your desired consistency.

Kimchi cream cheese spread in a small black bowl, surrounded by tortilla chips.

Storage

Once you have your kimchi cream cheese prepared, it should last fairly long in an airtight container in the fridge. I recommend not keeping it for longer than two weeks, but with so many different ways to use it, I doubt you will need to!

If you enjoyed this kimchi cream cheese spread, please share the recipe and let us know in the comments!

📋Recipe

Kimchi cream cheese spread in a small black bowl, surrounded by tortilla chips.
Print Pin
5 from 1 vote

Kimchi Cream Cheese Spread

This kimchi cream cheese spread recipe gives you one more excuse to incorporate more kimchi goodness into your meals. It's topped with a delicious sweet and sour bell pepper topping.
Course Condiment
Cuisine American, Korean
Diet Low Salt
Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings 16 tablespoons
Calories 57kcal
Author Joss Dyckson

Ingredients

For the Sweet and Sour Pepper Topping

  • 2 tablespoons red bell pepper diced
  • 2 tablespoons green bell pepper diced
  • 2 tablespoons sugar
  • 2 tablespoons apple cider vinegar

For the Cream Cheese Spread

  • 8 ounces cream cheese softened
  • ½ cup kimchi diced
  • 1 tablespoon kimchi brine the liquid in the kimchi jar
  • 1 teaspoon soy sauce
  • 1 teaspoon Gochujang
US Customary - Metric

Instructions

For the Sweet and Sour Pepper Topping

  • Add the peppers, sugar and vinegar to a small saucepan. Bring to a boil over medium heat.
  • Cook until thickened, about 2 minutes. Remove from heat and let cool.

For the Cream Cheese Spread

  • Combine the cream cheese, kimchi, kimchi brine, soy sauce and gochujang in a medium bowl. Transfer to a small container that has a lid.
  • Top the spread with the sweet & sour pepper topping.
  • Serve immediately or cover and refrigerate for later. You can use it as a spread for toast, crackers, sandwiches, bagels, etc.

Notes

  • You can refrigerate the kimchi spread for up to one to two weeks or until you see signs of it going bad like mold, smell, etc.
  • This recipe yields approximately 1 cup spread.
  • Be sure to dice the kimchi fine enough that it will mix and spread easily once added to the cream cheese.
  • Also make sure it is drained from the brine so that extra liquid isn't added to the cheese. That being said, if you like a thinner spread, you can adjust the amount of kimchi brine afterwards until it reaches your desired consistency.

Nutrition

Calories: 57kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 66mg | Potassium: 27mg | Fiber: 0.05g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.04mg

How to Make Walking Tacos (aka Taco in a Bag)

by 2 Comments

Change up your Taco Tuesday routine with these walking tacos. Seasoned ground beef filling, fresh veggies and your favorite condiments, like sour cream and salsa, are prepared and eaten straight out of a bag of Doritos! Eating them this way means less dishes and less mess.

Read on to learn how to make taco in a bag (walking tacos), step by step.

Tacos in small, open Doritos bags and toppings on the side.

Taco in a bag is very popular in the city where I live and is a common party food for after a night out or a quick and easy dinner. I love to make them at home and enjoy them with my family. They are also great for camping.

I also make these fun mini taco cups that you might like!

[feast_advanced_jump_to]

What Are Walking Tacos?

Taco in a bag with forks and toppings in the background.

'Walking tacos' also known as 'taco in a bag' are literally tacos prepared in a single serving size bag of tortilla chips. They are called walking tacos because they are portable; you can hold the bag and eat as you are walking around or standing.

Ingredients

Taco in a bag/walking taco ingredients prepped and labeled.
  • lean ground beef - If you use regular ground beef just make sure to drain the grease after cooking.
  • taco seasoning - I use taco spices in this recipe without cornstarch/flour. If you use the premade taco packets such as Old El Paso Taco seasoning or McCormick, you might need to add more water because the added starch thickens the mixture up. Adjust to your liking.
  • small bags of Doritos tortilla chips - A single serving size of tortilla chips is 2.75 ounces/80 grams).
  • salt - To season the ground meat filling, to taste.
  • toppings: Shredded cheddar cheese, shredded lettuce, sliced red onions, fresh cilantro, salsa, sour cream, hot sauce, etc.

*Check recipe card for ingredient amounts.

Variations

You can use any taco meat for taco in a bag. Try:

Take your pick! I also make kimchi tacos and bison meat tacos for something a little different. As for toppings, you can use my suggested toppings or use your favorite if I've missed any. Instead of Doritos, you can use any brand of tortilla chips. Frito bags are also quite popular.

If you're serving a crowd, you can set up a taco bar and let your guests put together their own tacos.

Instructions

Ground beef in a pan.

Step 1. Cook the ground beef. In a skillet over medium-high heat, cook the ground beef and crumble it with a wooden spoon as it cooks. This should take about 6 to 7 minutes.

Ground meat in pan with taco seasoning.

Step 2: Add seasoning & water. Once the beef is cooked, add the taco seasoning and water and mix well. Bring to a boil.

Cooked ground beef in a pan with a wooden spoon.

Step 3: Simmer. Reduce heat and simmer uncovered for 3 to 4 minutes, stirring occasionally, until thickened. Remove from heat. Season with some salt, if needed.

A small bag of Doritos in woman's hands.

Step 4: Crush the tortilla chips. Gently crush the tortilla chips in the bags with your hands.

Chef's Note: You can crush the chip bags before or after cutting the top off. It doesn't make a huge difference.

A small bag of Doritos with scissors.

Step 5: Cut the bags open. Cut each Doritos bag open with scissors across the length of the bag.

Taco meat on a spoon and 2 small Dorito bags.

Step 6: Add taco meat. Spoon some taco meat on top of the crushed tortilla chips in each bag.

Open Dorito bags with taco filling and a small bowl of pickled red onions.

Step 7: Add toppings. Add the cheese, lettuce, red onion, fresh cilantro, salsa, sour cream, hot sauce and/or whatever toppings you love for tacos.

Cutting lettuce into taco in a bag/walking tacos.

Pro Tip: I like to cut only the amount of lettuce I am using at serving time because cut lettuce browns very quickly.

Open Dorito bags with taco filling and a bottle of hot sauce.

Chef's Note: I also love to add hot Tobasco sauce. It's a must for me! Feel free to leave it out if you don't like the spice level. You can also try a more mild green tomatillo hot sauce.

Taco in a bag with a fork on white background.

Step 8: Serve! Serve the taco bags with forks!

Storage & Reheating Tips

  • You can store leftovers in a covered container for up to 3 days but the tortilla chips and lettuce do get soggy over time so taco in a bag is best served immediately.
  • If you plan on eating them later, it is best to prep the ingredients and store them separately. The ground meat and toppings can be stored in separate airtight containers, in the fridge, for up to 3 to 4 days. Assemble the walking tacos when you are ready to eat.
  • Do not reheat the tacos in the bags. Make sure you transfer them to a separate microwaveable container if using the microwave.

Recipe FAQs

How much ground meat do you need per person?

You will need approximately ¼ pound (114 grams) serving size of ground meat per person so plan accordingly.

What do you serve with taco in a bag?

Taco in a bag is a complete meal with protein, carbs and veggies which is another reason it's a quick and easy dish. However, if you feel you need more, try grilled corn on the cob, guacamole, refried beans or seasoned rice.

Taco in a bag with forks.

❤️More Mexican Recipes You Will Love

If you tried this Walking Tacos (aka Taco in a Bag) Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Taco in a bag with forks and toppings on the side.
Print Pin
5 from 4 votes

Walking Tacos (aka Taco in a Bag)

Check out how to make walking tacos/taco in a bag, with seasoned ground beef filling, fresh veggies and your favorite condiments, like sour cream and salsa. They are prepared and eaten straight out of a bag of Doritos!
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 526kcal
Author Joss Dyckson

Equipment

Ingredients

For the Taco Meat

  • 1 pound lean ground beef
  • 2 tablespoons taco seasoning
  • ¼ cup water
  • 4 small bags Doritos tortilla chips single serving size: 2.75 ounces/80 grams
  • salt to taste

Toppings

  • cheddar cheese shredded
  • lettuce shredded
  • red onion sliced
  • fresh cilantro chopped
  • salsa
  • sour cream
  • hot sauce
US Customary - Metric

Instructions

  • In a skillet over medium-high heat, cook the ground beef and crumble it with a wooden spoon as it cooks. This should take about 6 to 7 minutes. Drain any grease, if needed.
    1 pound lean ground beef
    Ground beef in a pan.
  • Add the taco seasoning and water and mix well. Bring to a boil.
    2 tablespoons taco seasoning, ¼ cup water
    Ground beef in a pan with taco seasoning on a spoon.
  • Reduce heat and simmer uncovered for 3 to 4 minutes, stirring occasionally, until thickened. Remove from heat. Season with some salt, if needed.
    Cooked ground beef in a pan with a wooden spoon.
  • Gently crush the tortilla chips in the bags with your hands.
    A small bag of Doritos in woman's hands.
  • Cut each Doritos bag open with scissors across the length of the bag.
    A small bag of Doritos with scissors.
  • Spoon some taco meat on top of the crushed tortilla chips.
    Taco meat on a spoon and 2 small Dorito bags.
  • Add toppings as desired. Serve the taco bags with forks!
    Taco in a bag with forks and toppings in the background.

Video

Notes

  • Nutrition information doesn't include the toppings as this will be different for each serving.
  • You will need approximately ¼ pound (114 grams) of ground meat per person so plan accordingly.
  • I use taco spices in this recipe without cornstarch/flour. If you use the premade taco packets such as Old El Paso Taco seasoning or McCormick, you might need to add more water because the added starch thickens the mixture up. Adjust to your liking.
  • You can store leftover taco in a bag in a covered container for up to 3 days but the tortilla chips and lettuce do get soggy over time so taco in a bag is best served immediately. The ground meat and toppings, if stored separately, should last up to 3 to 4 days in the fridge, covered well.
  • If you plan on eating them later, it is best to prep the ingredients and store them separately. Assemble the walking tacos when you are ready to eat.
  • Do not reheat the tacos in the bags. Make sure you transfer them to a separate microwaveable container if using the microwave.

Nutrition

Calories: 526kcal | Carbohydrates: 54g | Protein: 30g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 433mg | Potassium: 534mg | Fiber: 4g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 4mg

Lemon Basil Pasta (with Chicken)

by 3 Comments

Thin and delicate angel hair noodles are paired with a creamy, zesty white wine sauce, fresh basil and golden cubes of chicken breast. Freshly grated Parmesan cheese adds the final touch to this lemon basil pasta that comes together in less than 30 minutes.

Lemon basil pasta on white plate with lemons, grated Parmesan and fresh basil on the side.

💛 When Life Gives You Lemons...Make This Pasta!

This pasta recipe is great if you are looking for a creamy yet light meal that will keep you satisfied as well. It's big on zesty, lemony flavor and so easy to make for a family dinner, romantic evening or friend-filled dinner party.

Although some of the ingredients like angel hair pasta, basil and lemon juice sound simple, their unique textures and flavors help this dish come together for a delicious dinner recipe.

To add to the meal, it can be served with oven roasted white asparagus and white sangria.

I also have these other noodle dishes I think you'll love: keto zucchini zoodles, kimchi udon noodles and chicken lo mein stir fry.

Rave Review

From Dylan: ⭐⭐⭐⭐⭐ "I really enjoyed this recipe. Added Parmesan to the sauce while reducing to make it a tad thicker 🙂"

[feast_advanced_jump_to]

🍋 Ingredients

Lemon basil pasta with chicken ingredients prepped and labeled.
  • angel hair pasta - You can also use capellini noodles if you can't find angel hair as they're only slightly thicker.
  • chicken breast - For best results, get some fresh chicken with a pinkish hue. Frozen, thawed chicken breast will work too.
  • white wine - Use a dry white wine like Chardonnay or Sauvignon Blanc.
  • heavy cream - Can contain between 36% to 40% milk fat. You can substitute with whipping cream for a lighter option (it contains as low as 30% milk fat).
  • fresh basil - I use regular sweet basil, the most common kind found in the grocery stores, but if you can find lemon basil that would add extra lemony flavor. The fresh basil is added to the sauce towards the end of the cook to retain its aroma and flavor.

*Check recipe card for ingredient amounts.

🍜 Angel Hair Noodles

Angel hair pasta in pot.

What makes angel hair pasta different from other pasta types are its thinness and quickness. It is commonly compared to spaghetti, but much finer.

Because of its thin strands, angel hair cooks quicker than other pasta. While some pasta takes 8 to 12 minutes to cook it until al dente, angel hair can take as little as 3 to 5 minutes, making this a great recipe if you have limited time.

If need be, you can use capellini noodles as a substitution. They are only slightly thicker than angel hair.

🔪 How to Make Lemon Basil Pasta

Bowl of cooked angel hair noodles.

Step 1. Cook the pasta. Cook the pasta al dente, according to package instructions, drain and toss it with some olive oil.

Fried chicken breast cubes in pan.

Step 2. Fry the chicken. Heat a frying pan over medium-high heat with 1 tablespoon of olive oil. Add the chicken, season with salt and pepper, and fry until golden and cooked through. Reserve.

Butter melying with garlic in pan.

Step 3. Cook garlic. Heat the same pan to medium heat and melt the butter in it. Add the garlic and cook for 1 minute.

Cream sauce in pan.

Step 4. Make sauce. Reduce heat to medium-low. Add the lemon juice, white wine, cream and basil. Season with salt and pepper. Stir until heated through.

Angel hair noodles with creamy lemon basil sauce in pan.

Step 5. Toss. Toss the pasta with the sauce.

Angel hair pasta twirled around a fork.

Step 6. Serve. Serve the lemon basil pasta topped with the chicken, freshly grated Parmesan and fresh basil leaves.

🥗 What to Serve With Lemon Basil Pasta

If you would like to add more vegetables to this dish, I recommend a green or red vegetable for more color to contrast the creamy yet bright pasta. A personal favorite is grilled broccoli because broccoli is a common pairing with chicken and cream sauces.

If you want to make it feel more sophisticated, a light asparagus side dish is a great suggestion.

As for other side dishes, you could go with garlic bread (try my pumpkin garlic naan) to soak up all of that creamy sauce. It can also complement the pasta with a good crunch.

For a healthier alternative, a simple salad like this hemp heart salad with a homemade vinaigrette will pair well with this dish. The fresh vegetables and vinaigrette will fit appropriately with the brightness of the pasta.

✅ Joss' Tips

  • Add enough water to cook the pasta. For each pound of pasta, 4 quarts of water is needed in the pot for cooking.
  • Separate the noodles. As soon as the pasta hits the water, be sure to stir and separate the strands so that they don't stick together.
  • Don't rinse. Don't rinse the pasta after cooking. You only need to do that for cold dishes.

🌡️ Storage

Leftover lemon basil chicken pasta can be stored for up to 3 to 4 days in a covered container in the fridge.

Lemon basil pasta with cubes of chicken breast in green bowl.

❤️ More Zesty Lemon Recipes You Will Love

If you tried this 🍋 Lemon Basil Pasta Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Lemon basil pasta with chicken and Parmesan cheese on plate.
Print Pin
5 from 2 votes

Lemon Basil Pasta (With Chicken)

In this lemon basil pasta, thin angel hair noodles are paired with a creamy, zesty white wine sauce, fresh basil, Parmesan and golden cubes of chicken breast.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 465kcal
Author Joss Dyckson

Equipment

Ingredients

For the Pasta

  • 1 pound angel hair pasta or capellini1
  • 2 tablespoons olive oil divided
  • 1 ½ pounds chicken breast cubed
  • 1 tablespoon butter
  • 3 garlic cloves minced
  • ½ cup lemon juice freshly squeezed
  • ½ cup white wine like Chardonnay or Sauvignon Blanc
  • 1 cup heavy cream
  • ½ cup basil leaves thinly sliced
  • salt and pepper to taste

To Serve

  • fresh basil leaves
  • Parmesan cheese freshly grated
US Customary - Metric

Instructions

  • Cook the pasta al dente, according to package instructions. Drain the pasta and toss it with 1 tablespoon of olive oil so that it doesn't stick together. Reserve.
    1 pound angel hair pasta
  • Heat a frying pan over medium-high heat with 1 tablespoon of olive oil. Add the chicken, season with salt and pepper, and fry until golden and cooked through. Remove the chicken from the pan and reserve.
    1 ½ pounds chicken breast
  • Heat the same pan to medium heat and melt the butter in it. Add the garlic and cook for 1 minute.
    1 tablespoon butter, 3 garlic cloves
  • Reduce heat to medium-low. Add the lemon juice, white wine, cream and basil. Season with salt and pepper. Stir until heated through.
    ½ cup lemon juice, ½ cup white wine, 1 cup heavy cream, ½ cup basil leaves
  • Toss the pasta with the sauce.
  • Serve the pasta topped with the chicken, freshly grated Parmesan and fresh basil leaves.

Video

Notes

  1. Angel hair substitute: If need be, you can use capellini noodles as a substitution for the angel hair. They are only slightly thicker than angel hair noodles.
  2. Pasta cooking time: Angel hair cooks quicker than regular spaghetti. It will take about only 3 to 5 minutes to cook it al dente.
  3. How much water to add to the pot? For each pound of pasta, 4 quarts of water is needed in the pot for cooking.
  4. To prevent pasta sticking: As soon as the pasta hits the water, be sure to stir and separate the strands so that they don't stick together.
  5. Fridge storage: Leftovers can be stored for up to 3 to 4 days in a covered container in the fridge.

Nutrition

Calories: 465kcal | Carbohydrates: 27g | Protein: 30g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 160mg | Potassium: 538mg | Fiber: 1g | Sugar: 2g | Vitamin A: 782IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg

Bison Cheeseburger Dip

by 1 Comment

With ground meat, diced vegetables and melted cheeses, this bison cheeseburger dip is a hot, flavor-filled dish that's loaded with iconic tastes. Apart from the bun, this really is a cheeseburger in party dip form and takes only 30 minutes from start to finish.

Bison cheeseburger dip in a cast iron pan with tortilla chips and bacon bits on the side.
[feast_advanced_jump_to]

This party dip makes a great snack or appetizer, and you can whip it up pretty quickly if you have a busy night planned. I personally prefer it to a beef cheeseburger dip because of the leaner, tastier meat.

Serve this dip with toast points, tortilla chips, crackers, etc. If you have some bread that is about to go stale, enjoy this delicious dip with the bread instead of throwing it away.

You could also serve this dip on a toasted bun or in a sandwich as a deconstructed cheeseburger. I'd even be tempted to enjoy it over a plate of fresh pasta-kind of like a cheeseburger bison Bolognese.

Enjoy!

Ingredients

Bison cheeseburger dip ingredients labeled on light background.
  • ground bison - While bison has a similar taste and texture to beef, bison is leaner and has fewer calories. Bison also tend to be grass-fed instead of grain-fed. Just make sure you watch the temperature closely--lean meat like ground bison is easy to overcook.
  • cream cheese - To soften it you can leave it at room temperature for about 1 hour or submerge the sealed cheese container/block in warm water for about 15 minutes.
  • cheddar cheese - Cheddar is a classic cheese for burgers and dips and it melts great, but you could also try Monterey Jack (another favorite of mine) or Colby.
  • canned diced green chilies (not pictured) - Canned diced green chilies are mild in spice level but add slightly tangy, smoky flavor.
  • dill pickles (not pictured) - I like the garlic baby dill pickles. You could try some classic relish or pickled jalapeños instead of the dill pickles if you're into that.
  • ketchup and mustard - Your standard cheeseburger condiments.

*See ingredient amounts in recipe card.

How to Make Bison Cheeseburger Dip

Bison cheeseburger dip in a cast iron pan with wooden spon.
  1. Combine dip ingredients. Preheat oven to 375°F. Add the dip ingredients to a bowl and combine well. It's not going to look too appetizing at this point, but trust me, the end result is delicious.
  2. Bake the cheese mixture. Transfer to an 8" or 9" baking dish and bake in the preheated oven until the cheeses melt, about 10 minutes.
  3. Cook the bison meat. While that cheese is melting, cook the ground bison in a skillet over medium heat until fully browned, breaking it into chunks as it cooks.
  4. Add meat to cheese and return to oven. Remove the cheese mixture from the oven, add the ground bison and stir well. Pop it back in the oven for another 10 to 15 minutes, until hot and bubbly.
  5. Serve. Let the bison cheeseburger dip cool for a few minutes before serving as it will be very hot! You can garnish the dip with green onions and bacon bits. Serve with tortilla chips, pita chips, crackers, crusty bread, celery etc.

Recipe FAQs

How long can you store the leftovers?

When you're done entertaining guests, cover the dish or transfer the dip to a sealed container, then store it in the fridge. Eat the bison dip within 3 to 4 days for maximum freshness.

What are the reheating instructions?

You can reheat bison cheeseburger dip in the oven at 350°F, to enjoy it hot and bubbly all over again.

Can you freeze it?

Yes! Up to 1 to 3 months in a covered, freezer-safe container. Thaw in the fridge and then reheat or reheat it from frozen in an oven-safe dish.

Bison cheeseburger dip in a cast iron pan with a kitchen towel on the handle.

More Delicious Ground Meat Dishes

If you tried this Bison Cheeseburger Dip Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Bison cheeseburger dip in a cast iron pan.
Print Pin
5 from 2 votes

Bison Cheeseburger Dip

With ground meat, diced vegetables and melted cheeses, this bison cheeseburger dip is a hot, flavor-filled dish that's loaded with iconic tastes.
Course Appetizer, Snack
Cuisine American, Canadian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 308kcal
Author Joss Dyckson

Equipment

Ingredients

  • 1 cup cream cheese softened
  • 1 cup cheddar cheese shredded
  • ¼ cup canned diced green chilies
  • 1 cup canned diced tomatoes
  • ¼ cup dill pickles diced
  • 1 teaspoon ketchup
  • 1 teaspoon yellow mustard
  • 2 tablespoons Worcestershire sauce
  • ½ pound ground bison
  • chopped green onions to garnish
  • bacon bits to garnish
US Customary - Metric

Instructions

  • Preheat oven to 375°F. Add the cheeses, chilies, tomatoes, pickles, ketchup, mustard and Worcestershire sauce to a bowl and combine well. It's not going to look too appetizing at this point, but trust me, the end result is delicious.
    1 cup cream cheese, 1 cup cheddar cheese, ¼ cup canned diced green chilies, 1 cup canned diced tomatoes, ¼ cup dill pickles, 1 teaspoon ketchup, 1 teaspoon yellow mustard, 2 tablespoons Worcestershire sauce
  • Transfer the mixture to an 8" or 9" baking dish and place it in the preheated oven. Cook for 10 minutes to melt the cheeses.
  • Meanwhile, heat a skillet over medium heat on the stove. Add the ground bison and cook until fully browned - about 5 minutes. Break into small chunks as it cooks.
    ½ pound ground bison
  • Remove the cheese mixture from the oven, add the ground bison and stir well. Place it back in the oven for another 10 to 15 minutes or until the dip is hot and bubbly.
  • Let cool for a few minutes before serving as it will be very hot. Top the dip with green onions and bacon bits. Serve with tortilla chips, pita chips, crackers, crusty bread etc.

Notes

  • Soften the cream cheese: To soften the cream cheese you can leave it at room temperature for about 1 hour or submerge the sealed cheese container/block in warm water for about 15 minutes.
  • Fridge storage: When you're done entertaining guests, cover the dish or transfer the dip to a sealed container, then store it in the fridge.  Eat the dip within 3 to 4 days for maximum freshness.
  • Freezer storage: Freeze for up to 1 to 3 months in a covered, freezer-safe container. Thaw in the fridge and then reheat or reheat from frozen in an oven-safe dish.
  • Reheating: You can reheat bison cheeseburger dip in the oven at 350°F, to enjoy it hot and bubbly all over again. Be sure to cover with foil for better results.

Nutrition

Calories: 308kcal | Carbohydrates: 6g | Protein: 14g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 464mg | Potassium: 330mg | Fiber: 1g | Sugar: 4g | Vitamin A: 776IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 2mg

Basil Hummus

by Leave a Comment

Dip carrots, tortilla chips or pita bread into this fresh basil hummus sprinkled with pine nuts and olive oil. This vegan dish blends chickpeas with savory herbs and spices to make an earthy, refreshing dip that pairs well with picnic lunches and poolside get-togethers. It's a quick and easy snack for any occasion.

Basil hummus with pine nuts in blue bowl, toast points on the side.
[feast_advanced_jump_to]

Basil Hummus Ingredients

Basil hummus ingredients prepped and labeled.

The ingredients used are a combination of a classic hummus with a fresh, basil pesto blended into one delicious dip. It makes about 2 cups hummus.

  • chickpeas - I use canned chickpeas for this recipe, drained and rinsed well.
  • garlic cloves - Almost all hummus uses fresh garlic to enhance the flavor. I like to use a lot of it, but feel free to tone it down if that is your preference. Roasted garlic can also help tone it down and add to the flavor profile.
  • lemon juice - Freshly squeezed.
  • tahini - Tahini is a ground sesame paste and it's a classic ingredient in hummus.
  • fresh basil leaves - Also called sweet basil. When choosing basil from the grocery store, look for basil that isn't wilted, has bright green color without dark spots.
  • olive oil (not pictured) - Use extra virgin olive oil for best results.
  • cumin - One of my favorite spices! It adds a bit of warmth, smokiness and nuttiness.
  • toppings - I like to finish this basil hummus with olive oil, more chickpeas and fresh basil, toasted or raw pine nuts, paprika and sea salt.

*Check recipe card for ingredient amounts.

How to Make it

Basil and chickpeas in food processor, spatula on the side.

Step 1. Add ingredients to food processor. Add the chickpeas, garlic cloves, lemon juice, tahini, basil leaves, water, olive oil, cumin and pepper to a food processor.

Basil hummus in food processor with spatula.

Step 2. Process & season. Process the ingredients for a few minutes, until smooth. Scrape down the sides of the bowl when necessary. If it is too thick, blend in a little bit more water. Season with salt, to taste.

Pro Tip: If you're using a blender instead of a food processor, you may need to add a little more water to get it blending properly.

Basil hummus with pine nuts in blue bowl.

Step 3. Serve. Drizzle the hummus with some olive oil. Sprinkle with chickpeas, pine nuts, paprika and sea salt. Garnish with a few fresh basil leaves, if desired. Serve!

Serving Suggestions

  • Hummus can have dozens of topping variations. While this recipe uses pine nuts, olive oil and paprika as toppings, some recipes call for surprising ingredients, like ground beef, which goes great with veg (just like in this ground beef and vegetable stir fry).
  • In any case, you can use hummus as a dip for veggies, toast points, pita chips and crackers or roll it up in flatbread with other ingredients to make a wrap.
  • Hummus also makes a tasty spread for sandwiches or toast. Try it as a spread in this Italian sausage sandwich.

Basil Hummus Storage Info

  • As this hummus contains fresh ingredients, it requires refrigeration.
  • Cover your hummus with plastic wrap, or place it in an airtight container before storing it in the fridge.
  • Eat the hummus within 5 days.
  • Throw it out immediately if you see any signs of it going bad like darkening, mold or a sour smell.

Recipe FAQs

What is a good substitute for tahini in hummus?

You can try other nut and seed pastes like almond butter, sunflower seed butter and peanut butter or even mashed avocado. Greek yogurt can also add some smoothness and creaminess in place of tahini.

Basil hummus with pine nuts and a toast point in blue bowl.

❤️More Basil Recipes You Will Love

If you tried this Basil Hummus Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Fresh basil hummus in bowl with pine nuts.
Print Pin
5 from 2 votes

Basil Hummus Recipe

This fresh basil hummus sprinkled with pine nuts and olive oil is a quick and easy, vegan snack for any occasion. It's an earthy, refreshing dip that pairs well with picnic lunches, backyard get-togethers and more.
Course Snack
Cuisine American, Levantine
Diet Low Salt, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 ¼ cup servings
Calories 101kcal
Author Joss Dyckson

Equipment

Ingredients

For the Hummus Base

  • 2 cups canned chickpeas drained and rinsed
  • 2 garlic cloves peeled
  • ¼ cup lemon juice freshly squeezed (or to taste)
  • ¼ cup tahini
  • 1 cup fresh basil leaves packed tightly
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • salt to taste

Toppings

  • olive oil to drizzle over the hummus
  • chickpeas
  • pine nuts toasted or raw
  • paprika
  • sea salt
  • fresh basil leaves
US Customary - Metric

Instructions

  • Add the chickpeas, garlic cloves, lemon juice, tahini, basil leaves, water, olive oil, cumin and pepper to a food processor.
    Basil and chickpeas in food processor, spatula on the side.
  • Process the ingredients for a few minutes, until smooth. Scrape down the sides of the bowl when necessary. If it is too thick, blend in a little bit more water. Season with salt, to taste.
    Basil hummus in food processor with spatula.
  • Drizzle the hummus with some olive oil. Sprinkle with chickpeas, pine nuts, paprika and sea salt. Garnish with a few fresh basil leaves, if desired. Serve!
    Basil hummus with pine nuts in blue bowl.

Notes

  • The nutrition information does not include the toppings.
  • This recipe yields approximately 2 cups hummus.
  • Store the hummus in an airtight container in the fridge for up to 5 days. Throw it out if you see signs of it going bad like darkening, mold or a sour smell.
  • If you're using a blender instead of a food processor, you may need to add a little more water to get it blending properly.

Nutrition

Calories: 101kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 118mg | Potassium: 119mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 174IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg

How to Pit Cherries

by Leave a Comment

Whether you are using fresh cherries for another recipe or eating them alone as a fast, healthy snack, the pits are in the way. This tutorial will show you how to pit cherries. Why pit the cherries? What tips are needed for the process? Read more to find out.

Pitted cherries and a cherry pitter on cutting board.
[feast_advanced_jump_to]

Why Pit the Cherries?

The cherry is a type of stone fruit where the small seed is enclosed by a pit, also known as a kernel. Why is it important to pit stone fruits like cherries? Because the pits contain a chemical called amygdalin that our bodies convert into cyanide. Cyanide is a toxin.

Pitted cherries and a cherry pitter on cutting board.

Now, if you accidentally swallow one or two, it is usually harmless. However, anymore than that can be dangerous, especially to children. So, it is recommended to not chew and swallow the pits. Be careful in pitting the cherries and make sure they are removed before eating fresh or using in baking, smoothies, freezing them etc.

Cherry Pitting Tips

Pitting cherries can get messy depending on the chosen method, so here are some tips on how to keep the pitting area clean as well as some general tips.

  • Some cherries can be quite juicy and splash on you when you break through the skin. Fruit juice can stain clothes, so an apron is recommended.
  • You can pit cherries on a cutting board, but if you are using a cherry pitter, I recommend pitting them over a bowl, so the cherries do not roll away.
  • If you do not want the cherry juice to stain your fingers, wear gloves during the process.
  • Always check to make sure the pit was released. Sometimes the cherry isn't quite centered in the pitter and the pit remains inside.

Step 1: Grab Everything You Need

Cleaned whole cherries in colander.
  • 1 package fresh cherries
  • Cherry pitter
  • Cutting board
  • Bowl
  • Colander

Step 2: Clean the Cherries

Cherries in a colander with water running over them.

Rinse the cherries with cool water.

Step 3: Remove Stems

A woman's hand holding a cherry.

Remove the stems by simply pulling them off.

Stemless cherries on cutting board.

Step 4: Remove Pit

Cherries and cherry pitter on cutting board.

Using a cherry pitter, place the cherry upright in the center of the pit remover and squeeze the handles to push the pit out.

TIP: Do this over a cutting board and/or bowl as it does get messy!

Repeat with remaining cherries.

Cherries and cherry pitter on cutting board.

Step 5: Discard Pits

Pitted cherries and a cherry pitter on cutting board.

Discard the pits. Your cherries are ready to use or serve as desired!

What to do With Your Pitted Cherries

Once the cherries are pitted, there are many things you can do with them. You can:

  • eat them whole/fresh
  • make a smoothie
  • top your yogurt, ice cream, or other desserts
  • cook them down into a jam or jelly with some sugar and lemon juice
  • bake them into pies, cobblers, or black forest cakes (a personal favorite)
  • candy them by simmering them in hot syrup
  • freeze them for later use (Check out our tutorial on how to freeze cherries)

What will you do with your pitted, fresh cherries? Let us know in the comments!

LOOKING TO FURTHER ENHANCE YOUR KITCHEN SKILLS? CHECK OUT: How to Clean, Save and Roast Butternut Squash Seeds

📋Recipe

Pitted cherries and a cherry pitter on cutting board.
Print Pin
5 from 1 vote

How to Pit Cherries

Whether you are using fresh cherries for another recipe or eating them alone as a fast, healthy snack, the pits are in the way. This tutorial will show you how to pit cherries.
Course Snack
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 package cherries
Author Joss Dyckson

Equipment

Ingredients

  • 1 package fresh cherries

Instructions

  • Rinse the cherries with cool water.
    Cherries in a colander with water running over them.
  • Remove the stems by simply pulling them off.
    A woman's hand holding a cherry.
  • Using a cherry pitter, place the cherry upright in the center of the pit remover and squeeze the handles to push the pit out. (Do this over a cutting board and/or bowl as it does get messy!)
    Cherries and cherry pitter on cutting board.
  • Repeat with remaining cherries.
    Cherries and cherry pitter on cutting board.
  • Discard the pits. Your cherries are ready to use or serve as desired!
    Pitted cherries and a cherry pitter on cutting board.

Notes

  • Make sure you are wearing clothing that you don't mind getting dirty as the cherry juice can splash and stain.
  • Always check to make sure the pit was released. Sometimes the cherry isn't quite centered in the pitter and the pit remains inside.

Pomegranate Mojito Mocktail

by Leave a Comment

Impress your friends and family or simply treat yourself with this recipe for a delicious pomegranate mojito mocktail! Pomegranate seeds enclosed in ice cubes give the drink a stunning appearance. A simple, homemade syrup infuses more pomegranate flavor into this delicious, refreshing, summer sipper. The steps for this tasty mocktail are simple enough for even an amateur to handle.

Pomegranate mojito mocktails in glasses on tray.
[feast_advanced_jump_to]

Why You Will Love it

  • This beautiful mocktail is perfect for gatherings, BBQ's and pool parties.
  • It provides an interesting and delicious drink option without the additional cost of alcohol.
  • It is the perfect all-inclusive drink that any guest can enjoy.
  • In addition, its festive reddish-pink color makes the beverage really stand out. You can also sugar the rim of the glass for a sophisticated final touch.
  • It's flavorful and delicious!

I also make these fun mojito mocktail flavors: strawberry mojito mocktail and blueberry mojito mocktail.

Pomegranate Mojito Mocktail Ingredients

Pomegranate mojito mocktail ingredients labeled.
  • pomegranate seeds - Pomegranates are well known for their high vitamin C and antioxidant content. Although they are often enjoyed in abundance during their winter harvest season, we can be reaping their many benefits all year long. In this recipe, I use the seeds in both the ice cubes and the syrup.
  • sugar - White granulated sugar is what I use.
  • fresh mint leaves - Pick fresh, vibrant leaves without dark spots or wilting.
  • limes - For freshly squeezed lime juice and a garnish.
  • club soda - Or sparkling water.

*Check recipe card for ingredient amounts.

Pre-Seeded Pomegranates or Whole Fruit

Pomegranate seeds in bowl with spoon.

You can either use pre-seeded pomegranates for this recipe or purchase the whole fruit and remove them yourself if you don't mind the extra step.

Pre-seeded pomegranates. You can look for pomegranate seeds in several areas of the grocery store. They are often found in containers near the produce section with other prepared fruits.

You can also find the seeds (called arils) that have already been removed and frozen, which will work fine for this recipe. It's a great option when you can't find fresh. I have a tutorial for freezing cherries and pomegranates can be frozen the same way.

Whole pomegranates. Depending on the season, you should be able to find fresh whole fruits in the main produce area. If you are selecting a whole fruit, be sure to check for bruising as ripe pomegranates are very delicate.

How to Make it

Make the Stunning Pomegranate Ice Cubes

Pomegranate seeds in ice cube tray.

Step 1. Sprinkle some pomegranate seeds into each cavity of 2 ice cube trays.

Pomegranate arils in ice cube tray with water.

Step 2. Fill the ice cube trays, almost to the top, with the water. Freeze until the ice cubes are frozen solid, about 4 hours or overnight.

Make the Syrup

Pomegranate seeds in saucepan with potato masher.

Step 3. Add the pomegranate seeds to a small saucepan. Crush them with a potato masher or fork to release some of the juices.

Pomegranate syrup in saucepan.

Step 4. Add the sugar and water. Bring to a boil and stir until the sugar is dissolved. Lower the heat and simmer for 5 minutes. Remove from heat. Let the syrup cool.

Pomegranate syrup straining into jar.

Step 5. Strain the syrup through a fine mesh strainer. Discard the seeds.

Pomegranate syrup in labeled bottle.

Chef's Note: If making the syrup ahead of time, keep the syrup covered and refrigerated. A squeeze bottle or condiment bottle work well.

Assemble the Pomegranate Mojito Mocktail

Glasses with pomegranate syrup.

Step 6. In each of 4 tall glasses, add 4 tablespoons pomegranate syrup, 8-10 mint leaves and 2 tablespoons lime juice.

Pomegranate seeds, mint and ice cubes in glasses with lime wedge in cooking tweezers.

Step 7. Fill the glasses with the pomegranate ice cubes, almost to the top. Add some lime wedges if desired.

Club soda pouring over pomegranate drink.

Step 8. Top each glass with club soda.

Pomegranate mojito mocktail in glasses with stirring stick.

Step 9. Use a long spoon to gently mix it all together.

Pomegranate mojito mocktail in glasses with wooden swizzle sticks.

Step 10. Garnish with lime wedges and mint leaves and serve immediately.

Joss' Top Tip

Make sure to protect your clothing when working with pomegranate seeds because the juice can easily spray and stain.

Recipe FAQs

What is a pomegranate mojito mocktail?

It's a twist on the classic mojito mocktail with the addition of pomegranate seeds and pomegranate syrup.

How do you store the leftover syrup?

If you happen to have some pomegranate syrup left over after preparing your mocktails, save it! That tasty concentrated pomegranate flavor can be added to a variety of other recipes, including iced tea, lemonade, salad dressings, ice cream, meat glazes and marinades. Just be sure to keep it refrigerated for up to two weeks.

How long can you freeze the pomegranate ice cubes for?

They should last in the freezer for up to 1 year. It helps if your ice cube tray has a cover.

Pomegranate mojito mocktail in glass with mint and lime.

More Delicious Cool Drinks to Try

If you tried this Pomegranate Mojito Mocktail Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Pomegranate mojito mocktails.
Print Pin
5 from 1 vote

Pomegranate Mojito Mocktail

This recipe for a delicious, pomegranate mojito mocktail is elevated with pomegranate seed ice cubes and a homemade pomegranate syrup.
Course Drinks
Cuisine American, Cuban
Diet Low Salt, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Freezing Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 263kcal
Author Joss Dyckson

Equipment

Ingredients

For the Pomegranate Ice Cubes

  • 4 cups water approximately
  • 1 cup pomegranate seeds one large pomegranate should have enough seeds

For the Pomegranate Syrup

  • ½ cup pomegranate seeds
  • 1 cup white sugar
  • 1 cup water

For the Mojito Mocktail

  • 1 cup pomegranate syrup or to taste (from above)
  • 40 fresh mint leaves 8-10 for each glass
  • ½ cup lime juice
  • pomegranate ice cubes from above
  • 4 cans club soda or sparkling water approximately
  • lime wedges to garnish
US Customary - Metric

Instructions

For the Pomegranate Ice Cubes

  • Sprinkle some pomegranate seeds into each cavity of 2 ice cube trays.
  • Fill the ice cube trays, almost to the top, with the water.
  • Freeze until the ice cubes are frozen solid, about 4 hours or overnight.

For the Pomegranate Syrup

  • Add the pomegranate seeds to a small saucepan. Crush them with a potato masher or fork to release some of the juices.
  • Add the sugar and water. Bring to a boil and stir until the sugar is dissolved. Lower the heat and simmer for 5 minutes.
  • Remove from heat. Let the syrup cool.
  • Strain the syrup through a fine mesh strainer. Discard the seeds. If making the syrup ahead of time, keep the syrup covered and refrigerated. A squeeze bottle works well.

To Assemble the Pomegranate Mojito Mocktail

  • In each of 4 tall glasses, add 4 tablespoons pomegranate syrup, 8-10 mint leaves and 2 tablespoons lime juice.
  • Fill the glasses with the pomegranate ice cubes, almost to the top.
  • Top each glass with club soda. Use a long spoon to gently mix it all together.
  • Garnish with lime wedges and serve!

Notes

  • The syrup and ice cubes can be prepared days ahead of time.
  • The ice cubes should last in the freezer for up to 1 year. It helps if your ice cube tray has a cover.
  • If you can find frozen or fresh pomegranate seeds in the grocery store, this will help cut down on the prep time! They can be used directly in the ice cubes or you can thaw the frozen seeds in the refrigerator ahead of time.
  • Make sure to protect your clothing when working with pomegranate seeds because the juice can easily spray and stain.

Nutrition

Calories: 263kcal | Carbohydrates: 65g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 138mg | Potassium: 221mg | Fiber: 3g | Sugar: 43g | Vitamin A: 440IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 1mg

Grilled Pierogies

by Leave a Comment

These grilled pierogies are made with dumpling wrappers to keep it simple and a cheesy, smooth potato filling. It's a great, summer side dish that can also be eaten alone as a snack, with a protein or with other sides, from dips to grains to vegetables.

Grilled pierogies in wooden basket with BBQ sauce and filling on the side.

Pierogi, a Polish word, can be spelled in different ways including: pierogy, pirogi, perogy, perogi, pyrogy, pyrogie, etc. Pierogi is actually plural, but the plural form is commonly called pierogies or perogies in North America, including in my household, so that is the spelling I am sticking with for this recipe.

While it is customary to boil and/or pan fry your pierogies, grilling them gives them a summery touch with their smoky, crispy grill marks and soft, pillowy interior. They can be served with the suggested BBQ sauce or stick to the classic sour cream.

[feast_advanced_jump_to]

Grilled Pierogi Ingredients

Grilled pierogies ingredients labeled.
  • dumpling wrappers - Instead of making a dough from scratch, the dumpling wrappers will help to keep the prep time down and keep them consistent in size.
  • russet potatoes - Russets are a great choice for pierogi filling because of their texture.
  • yellow onions - I love the flavor the cooked onions bring to these pierogies.
  • butter - To cook the onions with. I use salted but you can use unsalted if you like.
  • cream cheese - Make sure to soften it first so that it combines properly with the potatoes.
  • chives - If you only have green onions on hand, these will work too but only chop up the green parts.
  • olive oil or canola oil (not pictured) - This is to coat the pierogies so that the dough doesn't stick to the grill.
  • BBQ sauce (for serving) - Using BBQ sauce goes hand in hand with grilled food, but feel free to use a different condiment like sour cream and/or hot sauce.

*Check recipe card for ingredient amounts.

Chef's Note: If need be, you can substitute with wonton wrappers. It won't be exactly the same texture as they are a bit thinner and square-shaped but I have tried it and it still makes a delicious grilled pierogi. What I do is take a 4" circular cookie cutter and cut them into round pieces.

How to Make Them

Grilled pierogies filling preparation steps collage.

Step #1. Place the cubed potatoes in a pot and add just enough water to cover them. Sprinkle with some salt (Image 1).

Step #2. Bring to a boil over high heat. Lower the heat and simmer until the potatoes are tender, about 8-10 minutes. Remove from heat (Image 2).

Step #3. Drain and mash the potatoes. A potato ricer works great! Set aside (Image 3).

Step #4. In a skillet over medium heat, melt the butter. Add the onions and cook them, stirring constantly, until softened--about 5 minutes (Image 4).

Filling grilled pierogies steps collage.

Step #5. Stir the cream cheese, chives and onions (along with the butter they were cooked in) into the mashed potatoes until the cream cheese is melted and combined. Season with salt and pepper (Image 5).

Step #6. Spoon about 1 tablespoon of potato filling onto the center of a dumpling wrapper (depending on the size of the wrapper) (Image 6).

Chef's Note: I tend to spread the filling towards the sides a little bit to avoid air pockets in the corners of the pierogi.

Step #7. Moisten the edges of the wrapper with water, using your finger. Fold in half and press the edges together to seal them tightly (Image 7).

Step #8. Place onto a baking sheet lined with waxed paper. Repeat with remaining dough wrappers and filling (Image 8).

Grilling pierogies steps collage.

Step #9. Preheat your grill to medium heat and then turn off half of the burners to get 2 heat zones: one side with indirect heat and the other with direct heat. Brush both sides of the pierogies with the oil, so that they don't stick to the grill (Image 9).

Step #10. Place them onto the indirect-heat side of the grill (the area with no flame underneath). Close the grill and cook for 10 minutes (Image 10).

Step #11. Move the pierogies to the direct-heat side of the grill (where there is flame underneath) and cook for about 1 to 2 minutes per side or until the pierogies are golden and puffy on both sides (Image 11).

Step #12. Let the grilled pierogies cool for a few minutes as the filling will be hot. Serve with BBQ sauce and sour cream or desired condiments (Image 12).

Serving Suggestions

Nothing goes better with a potato side dish more than meat. I recommend grilled brats or smoked sausage, specifically kielbasa, for its smokiness that will pair well with grilled food. Another meat that pairs well is bacon, especially when you can sprinkle it over the grilled pierogies. I have a recipe for grilled bacon.

As for vegetables, grilled vegetables like onions and mushrooms are some of the best choices. Since the pierogies themselves are already filled with two types of onion, it is fitting to add more onion to the dish.

Mushrooms have an earthy taste and a texture that goes well with pierogies. They would also be great served with another side like my grilled avocado recipe.

This recipe offers BBQ sauce for dipping, but it is not the only sauce that you can dip your grilled pierogies in. The most popular dip or condiment is sour cream.

It goes with the cheesy potato filling, the slight tang gives your tastebuds a break from the saltiness, and it is thick enough to hang onto the dumplings.

You could also try my homemade white BBQ sauce.

Storage Info

Fresh pierogies. For a make-ahead option, you can prep these fresh pierogies and store them in the fridge for up to 2 to 3 days before bringing them out to grill.

Cooked pierogies. It is easy to store leftover, cooked pierogies. Store them in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. For the freezer, make sure you use a freezer bag.

Freeze separately. When it comes to dumpling dough, if they are touching each other, they can stick and may rip a hole when you try to pull them apart later on. To keep this from happening, freeze them separately on a sheet pan first, then place them in the freezer bag together. This should help keep the dumplings from sticking.

Joss' Tips

  • You're going to want to keep a small bowl of cool water on hand when filling the dumplings and work quickly to enclose the pierogi while the wrapper is still wet.
  • They don't need to look perfect but ensure a good seal so that they don't open up during cooking, causing the filling to pop out! Also, try not to overstuff them for this same reason--but you still want enough filling to get a good bite of that soft, cheesy, mashed potato without any air pockets.
  • While you aren't actively using the wrappers, make sure to keep them covered so that they don't dry out.

What to Do With Leftover Wrappers

You'll likely have leftover pierogi wrappers on hand after making grilled pierogies. I love turning them into cinnamon-sugar crisps for a sweet snack.

Collage of leftover dumpling wrapper cinnamon sugar crisps in pan and on plate.

Try chopping them up, frying them in some butter until golden and crisp (Image 1) and then sprinkling with cinnamon sugar (Image 2). Delicious!

You could also go the savory route with some salt and pepper or a spice blend.

Grilled pierogies in basket with BBQ sauce on the side.

More Outdoor Grilling Recipes to Try

If you tried this Grilled Pierogies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Grilled pierogies in basket.
Print Pin
5 from 1 vote

Grilled Pierogies

These delicious grilled pierogies are made with dumpling wrappers to keep it simple and a cheesy, smooth potato filling. After grilling, they're golden and crispy on outside but the inside remains soft and fluffy!
Course Side Dish
Cuisine American, Polish
Diet Low Salt, Vegetarian
Prep Time 30 minutes
Cook Time 27 minutes
Total Time 57 minutes
Servings 24 pierogies
Calories 58kcal
Author Joss Dyckson

Equipment

Ingredients

  • 2 cups russet potatoes peeled and cubed
  • 2 tablespoons butter
  • ½ cup yellow onions diced
  • ½ cup cream cheese softened--about 4 ounces or ½ a brick
  • 2 tablespoons chives diced
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper
  • 24 dumpling wrappers about 4" in diameter
  • canola oil or olive oil to coat the pierogies
  • BBQ sauce and/or sour cream for serving
US Customary - Metric

Instructions

For the Filling

  • Place the cubed potatoes in a pot and add just enough water to cover them. Sprinkle with some salt.
  • Bring to a boil over high heat. Lower the heat and simmer until the potatoes are tender, about 8-10 minutes. Remove from heat.
  • Drain and mash the potatoes. A potato ricer works great. Set aside.
  • In a skillet over medium heat, melt the butter. Add the onions and cook them, stirring constantly, until softened (about 5 minutes).
  • Stir the cream cheese, chives and onions (along with the butter they were cooked in) into the mashed potatoes until the cream cheese is melted and combined. Season with salt and pepper.

Fill the Pierogies

  • Spoon about 1 tablespoon of potato filling onto the center of a dumpling wrapper (depending on the size of the wrapper). I tend to spread the filling towards the sides a little bit to avoid air pockets in the corners of the pierogi.
  • Moisten the edges of the wrapper with water, using your finger. Fold in half and press the edges together to seal them tightly. Place onto a baking sheet lined with waxed paper. Repeat with remaining dough wrappers and filling.

Grill the Pierogies

  • Preheat your grill to medium heat and then turn off half of the burners to get 2 heat zones: one side with indirect heat and the other with direct heat.
  • Brush both sides of the pierogies with the oil, so that they don't stick to the grill. Place them onto the indirect-heat side of the grill (the area with no flame underneath). Close the grill and cook for 10 minutes.
  • Move the pierogies to the direct-heat side of the grill (where there is flame underneath) and cook for about 1 to 2 minutes per side or until the pierogies are golden and puffy on both sides.
  • Let cool for a few minutes as the filling will be hot. Serve with BBQ sauce and sour cream or desired condiments.

Notes

  • You're going to want to keep a small bowl of cool water on hand when filling the dumplings and work quickly to enclose the pierogi while the wrapper is still wet.
  • They don't need to look perfect but ensure a good seal so that they don't open up during cooking, causing the filling to pop out! Also, try not to overstuff them for this same reason--but you still want enough filling to get a good bite of that soft, cheesy, mashed potato without any air pockets.
  • While you aren't actively using the wrappers, make sure to keep them covered so that they don't dry out.
  • If need be, you can substitute with wonton wrappers. It won't be exactly the same texture as they are a bit thinner and square-shaped but I have tried it and it still makes a delicious grilled pierogi. What I do is take a 4" circular cookie cutter and cut them into round pieces.
  • What to do with leftover wrappers? Try chopping them up, frying them in some butter until golden and crisp and then sprinkling with cinnamon sugar. Delicious!
  • For a make-ahead option, you can prep these fresh pierogies and store them in the fridge for up to 2 to 3 days before bringing them out to grill.
  • You can store the grilled pierogies in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
  • When it comes to dumpling dough, if they are touching each other, they can stick and may rip a hole when you try to pull them apart later on. To keep this from happening, freeze them separately on a sheet pan first, then place them in the freezer bag together. This should help keep the dumplings from sticking. Thaw in the fridge.

Nutrition

Calories: 58kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 114mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.4mg

Grilled Stuffed Avocado

by Leave a Comment

Avocadoes are grilled and stuffed with a fresh, homemade pico de gallo in this grilled avocado recipe. The green color of the avocado becomes more vibrant after grilling, contrasting well with the grill marks and bright red filling, making for an aesthetic and delicious summer recipe idea.

Stuffed, grilled avocadoes on wooden cutting board with olive oil and salt on the side.
[feast_advanced_jump_to]

❤️ Reasons to Love Grilled Avocado

  • Grilling avocados enhances their natural creamy texture.
  • The slight char from the grill adds a smoky flavor that complements the avocado's richness.
  • The contrast between that creamy, warm avocado flesh and the cool, tangy pico de gallo creates a delicious eating experience.
  • It's such an easy, quick and fun way to offer up a new summer side dish for your guests! I love serving it with carne asada (check out how to grill carne asada here), ground bison chili or bison steaks.
  • But that's not all; grilled avocado is healthy too, providing you with nutrients and fiber.

🥑 Ingredients

Grilled avocado ingredients labeled.
  • cherry tomatoes - Choose cherry tomatoes that are slightly firm and not mushy.
  • red onion - If preferred, you can finely dice a shallot instead of a red onion. Both work in this recipe but the shallot is a little more mild.
  • cilantro (not pictured) - This is a classic ingredient in pico de gallo but if you don't like it, feel free to leave it out.
  • serrano chili pepper - Serranos look similar to jalapeños but they are smaller and hotter. You can easily tweak the spice level in this recipe. Add more serrano pepper for more heat, swap it with a milder pepper like a jalapeño or omit the peppers altogether.
  • olive oil - Use extra virgin olive oil for best quality.
  • lime juice - Fresh is best!
  • avocados - If you are using small avocados, you should use double the amount. This recipe calls for 2 large or 4 small. You want them to be ripe but still firm.

*See ingredient amounts in recipe card.

📖 Alternative Filling Ideas

You can play around with the filling of the grilled avocado. Some examples would be:

  • quinoa and diced veggies
  • tuna or salmon salad
  • ground meat taco filling
  • kimchi slaw
  • caesar salad with bacon bits
  • bean salad
  • caprese salad
  • breaded shrimp with lime crema
  • Mexican street corn salad
  • chickpea salad
  • bruschetta topping (diced tomatoes, Parmesan, basil, garlic, olive oil and balsamic vinegar)

🔪How to Make Grilled Stuffed Avocado

Pico de gallo ingredients in small bowl with spoon.

Step #1. Make the pico de gallo. Preheat outdoor grill to medium heat. For the pico de gallo, combine the tomatoes, onion, cilantro, serrano chili pepper, olive oil and lime juice in a small bowl. Season with salt and pepper. Reserve.

Avocado pit removed with knife.

Step #2. Slice the avocados. Slice the avocados in half and remove the pits.

👉 Pro Tip: Optional: You can scoop a little bit of the avocado out, if the pit was small, to make more room for filling.

Avocadoes on the outdoor grill.

Step #3. Grill the avocados. Lightly brush the cut side of the avocados with some olive oil or spray them with a cooking spray. Place the avocados, cut side down, on the preheated grill. Grill for 5 minutes or until you see some nice grill marks.

Grilled avocados getting stuffed with pico de gallo.

Step #4. Remove from grill. Remove from grill to serving tray. Spoon some pico de gallo into the center of each grilled avocado half.

Grilled, stuffed avocados on wooden cutting board.

Step #5. Serve. Sprinkle with some sea salt flakes. Serve the grilled avocado immediately!

♨️ Joss' Tips

  • If your cherry tomatoes are on the bigger side, just make sure you dice them up more to fit nicely in the grilled avocado.
  • You can also scoop a little more of the avocado center out to hold more filling. I do this when the pit is very small, making for a small cavity. The extra avocado can be tossed with lemon juice and refrigerated for up to 1 to 2 days.
  • Be gentle when you brush the avocado flesh with the olive oil or you might leave some brush marks. A spray works better.

❓ Grilled Stuffed Avocado FAQs

What does grilled avocado taste like?

Grilling the avocado doesn't actually change the flavor too much. 5 minutes on the grill is just enough to warm it through and give it a slight smokiness from the charred outer layer. The warm avocado against the cool, fresh pico de gallo provides a wonderful sensation on the tongue.

Does grilling an avocado ripen it?

Grilling the avocado does soften the flesh a little as it is heated through.

How long is grilled avocado good for?

It is best to serve the avocados immediately, but you can store them in the fridge for 1 to 2 days. They will still taste good but the discoloration may be unappetizing. The pico de gallo filling is good for up to 3 days.

What drinks can you serve them with?

I recommend pairing grilled avocado with light, refreshing beverages like a crisp white wine, a cold margarita (check out how to make a slushy margarita here), or a fresh herbal iced tea such as this iced peach tea.

Stuffed, grilled avocadoes on wooden cutting board, sprinkled with sea salt flakes.

🔥 More Delicious Grilling Ideas

If you tried this 🥑 Grilled Stuffed Avocado Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Grilled avocado halves stuffed with pico de gallo on cutting board.
Print Pin
5 from 1 vote

Grilled Stuffed Avocado

Avocadoes are grilled and stuffed with a fresh, homemade pico de gallo in this grilled avocado side dish recipe. It's such an easy, quick and fun way to offer up a new summer side dish for your guests!
Course Side Dish, Snack
Cuisine American, Mexican
Diet Low Salt, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 204kcal
Author Joss Dyckson

Equipment

Ingredients

  • 1 cup cherry tomatoes diced
  • ¼ cup red onion diced
  • 2 tablespoons packed fresh cilantro chopped
  • 1 serrano chili pepper seeds/membrane removed and then diced
  • 1 tablespoon olive oil plus more to brush the avocados with
  • 1 tablespoon lime juice freshly squeezed is best
  • 2 large avocados or 4 small
  • salt and pepper to taste
  • sea salt flakes
US Customary - Metric

Instructions

  • For the pico de gallo, combine the tomatoes, onion, cilantro, serrano chili pepper, olive oil and lime juice in a small bowl. Season with salt and pepper. Reserve.
  • Preheat outdoor grill to medium heat. Slice the avocados in half and remove the pits. (Optional: You can scoop a little bit of the avocado out, if the pit was small, to make more room for filling.)
  • Lightly brush the cut side of the avocados with some olive oil or spray them with a cooking spray.
  • Place the avocados, cut side down, on the preheated grill. Grill for 5 minutes or until you see some nice grill marks.
  • Remove from grill. Spoon some pico de gallo into the center of each avocado half.
  • Sprinkle with some sea salt flakes. Serve immediately!

Notes

  • If you scooped out some avocado, just toss it in a small bowl with some lemon juice to prevent it from browning quickly and then refrigerate it. Consume within the next couple of days.
  • Leave out the serrano chili pepper if you have a low heat tolerance. You can also substitute it with a jalapeño pepper if desired.
  • If your cherry tomatoes are on the bigger side, just make sure you dice them up more to fit nicely in the avocado.
  • Be gentle when you brush the avocado flesh with the olive oil or you might leave some brush marks. A spray works better.
  • It is best to serve the avocados immediately, but you can store them in the fridge for 1 to 2 days. They will still taste good but the discoloration may be unappetizing. The pico de gallo filling is good for up to 3 days.

Nutrition

Calories: 204kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 12mg | Potassium: 593mg | Fiber: 7g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 21mg | Calcium: 19mg | Iron: 1mg

Watermelon Basil Salad

by 2 Comments

This healthy, watermelon basil salad is fresh and fruity with a great combination of textures and flavors. It's served over a bed of leafy greens and topped with a refreshing homemade, watermelon reduction vinaigrette.

Watermelon salad in a black bowl on wooden background with salad spoons on the side.
[feast_advanced_jump_to]

🥗 Elevate Your Summer Meals With Fresh Salad

I like to serve this fresh, watermelon salad with basil next to my lemon basil chicken pasta for a complete spring/summer dinner.

What better way to complement the salad than with a watermelon vinaigrette? If you haven't prepared a watermelon reduction before (also called watermelon molasses), you're in for a treat!

It's a healthier way to add sweetness to the vinaigrette without adding any processed sugars and it adds extra watermelon flavor. It's simple to make and you'll have mastered a new skill in the kitchen! Another idea to use is this homemade strawberry dressing.

Did you know that watermelon is one of the classic aphrodisiac foods? This makes it a great salad idea for date night. I also have this burrata cheese salad and tomato watermelon gazpacho that are perfect for summer.

🍉 Watermelon Basil Salad Ingredients

Watermelon basil salad ingredients labeled.
  • watermelon - You will need a couple of small watermelons for this recipe or one large one: for both the vinaigrette and for the salad. Make sure to choose seedless.
  • arugula - Arugula has a distinctive peppery, slightly bitter taste, which adds a unique flavor to this salad. You can substitute with mixed greens if you prefer.
  • avocado - When looking for ripeness, look for an avocado with a dark green to almost black skin. A perfectly ripe avocado will feel firm but have some give when pressed.
  • goat cheese - Remove the goat cheese if you're vegan or have vegans joining you at the dinner table. It can be served on the side as an optional topping. You can swap it with feta if you prefer but I love the creamy, soft texture of the goat cheese with the fruit.
  • pine nuts - Pine nuts are rich, buttery and delicious in this salad. If preferred, you can substitute with slivered almonds or cashews.
  • fresh basil leaves - The herbaceous flavor of basil helps to balance the sweetness of the watermelon, creating a more complex taste. I have a post explaining all about basil if you want to know more.
  • olive oil - Extra virgin works best for this recipe.
  • red wine vinegar - Red wine vinegar has a sharp, tangy flavor that adds a nice, bright acidity to the dressing.
  • sea salt flakes - To garnish.

*Check recipe card for ingredient amounts.

Chef's Note: If you aren't prepared to spend time making the watermelon reduction, it can easily be substituted with another fruity vinaigrette you have on hand or simply extra virgin olive oil and red wine vinegar or balsamic vinegar.

🥣 How to Make it

For the Watermelon Reduction & Vinaigrette

Watermelon cubes on cutting board.

Step #1. Cube. Remove the watermelon rind and cut the watermelon into cubes. Check out how to cut watermelon step by step here.

Watermelon puréed in blender.

Step #2. Blend. Add the watermelon cubes to a blender and process them until smooth.

Watermelon purée in strainer.

Step #3. Strain. Strain through a fine mesh strainer and discard the pulp. Alternatively, you can use a juicer.

Watermelon purée in saucepan.

Step #4. Heat. Transfer the watermelon juice to a medium saucepan and heat it over medium heat.

Watermelon reduction in saucepan.

Step #5. Reduce. Once it is simmering, lower the heat to medium-low. Simmer for about 25 minutes, stirring occasionally. The watermelon juice should be reduced by at least half. It may take longer for a juicier watermelon. Let cool.

Watermelon salad dressing/vinaigrette in jar.

Step #6. Make the Vinaigrette. In a small bowl, whisk together the olive oil, vinegar, ½ cup of the watermelon reduction and salt. Reserve.

To Assemble the Salad

Watermelon salad in black bowl with feta getting sprinkled on top.

Step #7. Layer. In individual salad bowls, layer the arugula, watermelon cubes, avocado, goat cheese, blueberries and red onion.

Watermelon basil salad in bowl with watermelon vinaigrette in jar.

Step #8. Garnish & Serve. Garnish the watermelon basil salad with the pine nuts, basil leaves and flaky sea salt. Drizzle with the watermelon vinaigrette or serve it on the side.

✅ Joss' Top Tips

  • Choose the Right Watermelon: Select a ripe, juicy watermelon. It should be heavy for its size and have a creamy yellow spot where it rested on the ground, which signals ripeness.
  • Cut Uniform Pieces: Cut the watermelon into even-sized cubes for better salad presentation.
  • Dress Just Before Serving: Add the dressing just before serving to prevent the salad from becoming soggy. This helps keep the watermelon and other ingredients fresh and crisp!

🍽️ Serving Suggestions

  • When you serve your watermelon basil salad, use white, green or pastel plates to keep the fresh summery theme going.
  • Use plates with summer-inspired designs like leaves or flowers if you have any in your cabinet.
  • Serve the salad with matching glasses, or fill your guests' glasses with fruity drinks that match the salad's bright shade. Something like this non-alcoholic blueberry mojito or watermelon basil cocktail would be perfect!
  • This salad makes a refreshing and light lunchtime dish or side salad for dinner. You could pair it with classic summer meals, like barbecued proteins including steak, hotdogs and hamburgers (try my breaded burgers). A light salad offsets the filling main so your guests shouldn't feel too weighed down after they eat.
  • If you have leftover watermelon chunks, try making these melon and prosciutto skewers for a quick summer appetizer.

❓ Watermelon Basil Salad FAQs

How do you store leftover watermelon basil salad?

As long as there is no dressing on the leftover salad, you can cover it with plastic wrap or transfer it to an airtight container. Store it in the fridge as soon as possible. Try to eat it within the next 1 to 2 days so it stays fresh. Placing a piece of paper towel in the container can soak up moisture and help it last longer.

How long can you make the vinaigrette in advance?

If you want to prepare the vinaigrette ahead of time, it can be stored in the refrigerator in a squeeze bottle or glass jar for up to two weeks. Give it a good shake before serving.

Watermelon salad with basil and watermelon reduction.

🍈 More Fruity Recipes to Enjoy This Summer

If you tried this 🍉 Watermelon Basil Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Watermelon salad with basil in black salad bowl.
Print Pin
5 from 2 votes

Watermelon Basil Salad

This healthy, watermelon basil salad is fresh and fruity with a great combination of textures and flavors. It's served over a bed of leafy greens and topped with a refreshing, homemade, watermelon reduction vinaigrette.
Course Salad
Cuisine American, Canadian
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 328kcal
Author Joss Dyckson

Ingredients

For the Watermelon Reduction

  • 1 small watermelon seedless

For the Vinaigrette

  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • ½ cup watermelon reduction from above
  • 1 teaspoon salt

For the Salad

  • 3 cups arugula
  • 3 cups watermelon seedless and cubed
  • 1 cup avocado cubed
  • 1 cup goat cheese crumbled
  • 1 cup blueberries
  • ½ cup red onion thinly sliced
  • 3 tablespoons pine nuts
  • ½ cup basil coarsely chopped
  • sea salt flakes to taste
US Customary - Metric

Instructions

For the Watermelon Reduction

  • Remove the watermelon rind and cut the watermelon into cubes.
  • Add the watermelon cubes to a blender and process them until smooth. Strain through a fine mesh strainer and discard the pulp. Alternatively, you can use a juicer.
  • Transfer the watermelon juice to a medium saucepan and heat it over medium heat.
  • Once it is simmering, lower the heat to medium-low. Simmer for about 25 minutes, stirring occasionally. The watermelon juice should be reduced by at least half. It may take longer for a juicier watermelon. Let cool.

For the Watermelon Vinaigrette

  • In a small bowl, whisk together the olive oil, vinegar, ½ cup of the watermelon reduction and salt. Reserve.

For the Watermelon Salad

  • In individual salad bowls, layer the arugula, watermelon cubes, avocado, goat cheese, blueberries and red onion.
  • Garnish with the pine nuts, basil leaves and flaky sea salt. Drizzle with the watermelon vinaigrette or serve it on the side.

Notes

  • Note on Nutrition Info: The nutrition information for this recipe does not include the vinaigrette as this amount will vary depending on what each individual uses on their salad.
  • Dressing Alternative: If you aren't prepared to spend time making the watermelon reduction, it can easily be substituted with another fruity vinaigrette you have on hand or simply extra virgin olive oil and red wine vinegar.
  • Choose the Right Watermelon: Select a ripe, juicy watermelon. It should be heavy for its size and have a creamy yellow spot where it rested on the ground, which signals ripeness.
  • Cut Uniform Pieces: Cut the watermelon into even-sized cubes for better salad presentation.
  • Dress Just Before Serving: Add the dressing just before serving to prevent the salad from becoming soggy. This helps keep the watermelon and other ingredients fresh and crisp!
  • Salad Storage: As long as there is no dressing on the leftover salad, you can cover it with plastic wrap or transfer it to an airtight container. Store it in the fridge as soon as possible. Try to eat it within the next 1 to 2 days so it stays fresh. Placing a piece of paper towel in the container can soak up moisture and help it last longer.
  • Dressing Storage: If you want to prepare the vinaigrette ahead of time, it can be stored in the refrigerator in a squeeze bottle or glass jar for up to two weeks. Give it a good shake before serving.

Nutrition

Calories: 328kcal | Carbohydrates: 21g | Protein: 14g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 26mg | Sodium: 218mg | Potassium: 491mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1826IU | Vitamin C: 21mg | Calcium: 129mg | Iron: 2mg

Korean Kimchi Chicken

by 1 Comment

Bring Korean BBQ home with this Korean kimchi chicken recipe. Chicken thighs are marinated in an Asian-style sauce with the flavors of kimchi, gochujang and soy. They are basted with an amazing, flavorful sauce that caramelizes beautifully on the grill!

Kimchi chicken thighs and lemon wedges in dish. Chopsticks and kimchi on the side on white-washed wooden background.

This recipe is very easy to prepare. With only 5 minutes of prep, most of the time is spent marinating the chicken and then grilling it. It's one of my favorite grilled chicken recipes and I love serving it with this creamy kimchi potato salad.

If you're looking for another delicious way to enjoy chicken thighs, you'll love these Greek chicken thighs.

[feast_advanced_jump_to]

Ingredients

Kimchi chicken ingredients prepped and labeled.
  • chicken thighs - Bone-in and skin-on.
  • honey - You can use an alternative sweetener, such as agave nectar, if preferred.
  • rice vinegar - Not pictured. Rice vinegar is commonly used in marinades to tenderize the meat and add a bit of acidity.
  • kimchi - We will be using the kimchi plus the kimchi brine from the jar, which is loaded with flavor!
  • gochujang - A spicy, sweet red chili paste.

*Check the recipe card for ingredient amounts.

How to Make Kimchi Chicken

Kimchi sauce in blender.

Step 1. Make the kimchi chicken marinade. Blend all of the marinade ingredients until smooth. Reserve ½ cup for serving.

Chicken thighs and kimchi marinade in zip-top bag.

Step 2. Marinate the chicken. Season the chicken. Add the chicken and marinade to a zip-top bag or bowl and let marinate for at least 2 hours in the fridge.

Kimchi chicken on the grill with grill marks.

Step 3. Sear the skin. Grill the chicken over medium-high heat, skin-side down until you see grill marks. Flip and brush with marinade.

Kimchi chicken on the grill, basted in kimchi sauce.

Step 4. Finish grilling. Move the chicken thighs to indirect heat, baste with marinade again and grill (with the lid closed) for another 15 to 20 minutes, until the chicken is fully cooked.

Kimchi chicken thighs in dish with lemon wedges and freshly chopped parsley.

Step 5. Serve. Serve the kimchi chicken thighs with the reserved sauce (the sauce that didn't touch the chicken) and fresh parsley. Enjoy!

Serving Suggestions

  • Carbs: The best side for this kimchi chicken dish is a bowl of 🍚 plain white rice, udon noodles or another grain. The rice will soak up all of that delicious sauce and provide a filling, carb component to your dinner.
  • Veggie Sides: It's important to add some veggies to complete your dish. Steamed or grilled vegetables and legumes like 🥦 grilled broccoli, green beans or grilled asparagus in foil packs will complement the chicken perfectly. 🥑 This grilled and stuffed avocado is another great veggie option.
  • Salads: Salads like a 🥗 simple green salad, Asian-style slaw or a pasta salad are more great options. Try a light, fruity salad like this 🍉 watermelon salad.
  • Drinks: If you're looking for a drink suggestion that pairs well with kimchi chicken, try a 🍷 red wine like Pinot Noir or Zinfandel. 🍾 For a white wine, you could go with something sparkling, Riesling, Moscato, etc. 🍺 If a beer is what you're after, crisp, light lager beers pair well with the spicy kimchi.

Joss' Tips

  • Oil the grill. Keep the grill lightly oiled so that the chicken skin doesn't stick.
  • Go for a crispy skin. Remember to start grilling the chicken skin side down so that the skin becomes nice and crispy.
  • Baste generously. Continue to brush the kimchi chicken on the grill with a silicone brush or similar tool to get a layer of flavorful, caramelized, sauce on that crispy skin.
  • Use a meat thermometer. Keep a meat thermometer handy. Because chicken thigh meat tends to be tougher, it's actually better to cook it to an internal temperature of 170°F to 175°F. This helps to dissolve the connective tissue.

Kimchi Chicken Storage Info

Chicken thighs in a marinade in glass container with lid.
  • Freeze: If you want to turn this dish into a freezer meal, you can freeze the raw chicken thighs with the marinade ahead of time in a freezer-safe bag or an air-tight container. Then, you can simply thaw it in the refrigerator when you're ready to get grilling.
  • Refrigerate: If you end up having leftovers, the cooked kimchi chicken thighs will last about 3 to 4 days in the fridge.
Grilled, caramelized, kimchi chicken thighs in dish with chopped parsley.

❤️ More Delicious Kimchi Recipes

If you tried this Korean Kimchi Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Korean kimchi chicken thighs in bowl with lemon wedges.
Print Pin
5 from 7 votes

Korean Kimchi Chicken

In this Korean kimchi chicken recipe, chicken thighs are marinated in an Asian-style sauce with the flavors of kimchi and gochujang and then grilled and basted until caramelized and delicious.
Course Main Course
Cuisine Korean
Prep Time 5 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings 4
Calories 470kcal
Author Joss Dyckson

Equipment

Ingredients

  • 2 pounds bone-in skin-on chicken thighs about 2 thighs per person
  • ¼ cup soy sauce
  • ½ cup liquid honey
  • ¼ cup rice vinegar
  • ¼ cup kimchi
  • ¼ cup kimchi brine the liquid from the jar of kimchi
  • ¼ cup gochujang
  • ¼ cup lemon juice
  • 4 garlic cloves peeled
  • 2 tablespoons ginger grated
  • salt and pepper
  • fresh parsley chopped (optional garnish)
US Customary - Metric

Instructions

  • For the marinade: In a blender, process the soy sauce, honey, rice vinegar, kimchi, kimchi brine, gochujang, lemon juice, garlic, and ginger, until smooth.
    ¼ cup soy sauce, ½ cup liquid honey, ¼ cup rice vinegar, ¼ cup kimchi, ¼ cup kimchi brine, ¼ cup gochujang, ¼ cup lemon juice, 4 garlic cloves, 2 tablespoons ginger
  • Reserve ½ cup of the marinade in the fridge for serving. Add the rest to a large zip-top bag or container.
  • Season the chicken with salt and pepper and add it to the zip-top bag with the kimchi marinade. Marinate the chicken for at least 2 hours in the fridge or overnight.
    2 pounds bone-in skin-on chicken thighs
  • Preheat grill to medium-high heat and leave half of the burners off for an indirect heat section.
  • Remove the chicken from the marinade (but keep the marinade for basting). Place the thighs on the preheated grill, skin-side down, over the direct heat. Cook for about 5 minutes per side, until you see dark grill marks. Brush with the kimchi sauce when you flip the chicken.
  • Move the thighs to the indirect heat side of the grill, skin side up. Brush them with the marinade again. Cover the grill and let them cook for another 15 to 20 minutes, or until the internal temperature reaches at least 165°F, but ideally between 170°F to175°F.
  • Serve the chicken thighs with the reserved sauce (the sauce that didn't touch the chicken) and fresh parsley. Enjoy!

Notes

  • Internal temperature: Chicken thighs are best cooked to an internal temperature between 170°F-175°F because the meat is tougher.
  • Freezer storage: If you want to turn this dish into a freezer meal, you can freeze the raw chicken thighs with the marinade ahead of time in a freezer-safe bag or an air-tight container. Then, you can simply thaw it in the refrigerator when you're ready to get grilling.
  • Fridge storage: If you end up having leftovers, the cooked chicken thighs will last about 3 to 4 days in the fridge.
  • Grilling tip: Keep the grill lightly oiled so that the chicken skin doesn't stick.

Nutrition

Calories: 470kcal | Carbohydrates: 12g | Protein: 32g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 402mg | Potassium: 455mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 159IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg

How to Freeze Cherries 2 Ways

by Leave a Comment

Fresh cherries are a delicious and versatile snack that can be enjoyed all year round if you simply freeze them. Preserved cherries can be used for baking, smoothies, elegant desserts and more. Check out my easy guide below for how to freeze cherries 2 ways: fresh without sugar or in a light sugar syrup.

Frozen cherries on wooden board.
[feast_advanced_jump_to]

Where to Get Fresh Cherries

Cherries are known for their relatively short harvest season, so it is essential to stock up on these tasty fruits while they are available locally. At a time when the cost of food is rising, food preservation is a great way to lock in current prices and enjoy later.

Some small farms even offer u-pick options which can be an excellent way to spend an afternoon and be able to see where your produce is coming from. PickYourOwn.org is a great resource for finding farms in your area.

You should also be able to find them at your local farmers' markets or supermarkets when they are in season.

🌱I also have a tutorial for how to save butternut squash seeds if you're interested in food preservation.

Prep Tips

Pitted cherries on wooden board.
  • It is best to use clean, pitted cherries for this recipe. It's a lot more convenient to add the frozen cherries to dishes later on, such as adding them directly to a blender for smoothies. You can use cherries with pits, if you prefer, depending on what you are using them for.
  • A cherry pitter comes in really handy.
  • If you want to make prep time quicker, get the kids to help out with removing the stems and pitting. I know my kids love to join in.
  • Put a preparation date on the freezer bag/container so that you will know how long they have been in the freezer.

Method 1: How to Freeze Fresh Cherries

With this method we will freeze fresh cherries. We are going to freeze them individually first so that they don't stick together.

Ingredients

Cherries in a colander with water running over them.

All you will need for this method is:

Whole fresh cherries (cleaned, pitted and stems removed) - This method works for all sorts of cherries: sweet like bing or rainier, dark or light, sour/tart, etc.

Instructions

Pitted cherries on pan on marble countertop.

Step 1: Spread cherries on baking sheet. Line a baking sheet with wax paper. At this point you can leave the cherries whole or slice them if you prefer. Spread the pitted cherries out in a single layer on the baking sheet, making sure they aren't touching each other.

Pitted cherries on pan, spaced apart.

Step 2: Place in freezer. Place in the freezer until frozen solid, about 4 hours or overnight.

Fresh cherries on spoon with zip top bag.

Step 3: Transfer to freezer bag. Remove the cherries from the freezer and place them all together in a freezer bag.

Frozen cherries on wooden board.

Step 4: Return to freezer. Place the bag of cherries back into the freezer for up to 6 months or up to 1 year in the deep freeze.

Method 2: How to Freeze Cherries With Sugar

With this method, we are preserving the cherries in a light syrup.

Ingredients

Fresh cherries in a colander.
  • water - To make the sugar syrup.
  • sugar - If using tart/sour cherries, you might want to add 1 to 2 more tablespoons of sugar.
  • fresh whole cherries - Cleaned, pitted and stems removed. Again, this works with all types of cherries. It especially works well for sweetening up tart cherries that aren't as snack-worthy as a bing cherry but sweet cherries also taste good in a sugar syrup.

*Check recipe card for ingredient amounts.

Instructions

Sugar pouring into saucepan.

Step 1: Add sugar and water to saucepan. In a medium saucepan, add the water and sugar.

Cherries in a sugar syrup in saucepan.

Step 2: Bring to boil. Bring to a boil over medium heat. Once boiling, carefully add the cherries and give them a gentle stir. Bring back to a full boil.

Cherries in a sugar syrup getting stirred with spatula in saucepan.

Step 3: Boil for 1 minute. Boil the cherries for 1 minute (you don't want to cook them too long so that they retain their shape and texture).

Cherries in a sugar syrup cooling in saucepan.

Step 4: Cool. Remove from heat and let cool to room temperature.

Cherries in a sugar syrup in plastic container with spoon.

Step 5. Freeze. Place the cherries with the syrup in air-tight containers and into the freezer for up to 1 year.

Cherries in a sugar syrup in plastic container.

Chef's Note: It's ideal to use a couple of containers with a 1 cup capacity so that you don't have to thaw them all at once when ready to use.

Cherries in a sugar syrup in plastic container, cherry pitter on the side.

Step 6. Thaw. Thaw the cherries in the fridge when ready to use.

Ways to Use Frozen Cherries

Cherries in syrup over cake on plate.
  • Use as you would fresh. By utilizing this recipe, you will always have access to delicious, fresh cherries without worrying about them going bad on the counter or in the fridge. Frozen cherries can also be substituted for fresh in many recipes.
  • Infuse your water. I like adding frozen cherries to my water to both chill the drink and infuse the water with cherry flavor. I have a tutorial for how to make fruit-infused water that you might like!
  • Frozen fresh cherries are an excellent option for healthy and low sugar recipes such as smoothies or adding to overnight oats and yogurt. You can use them in pies, tarts and galettes like in this cherry galette recipe.
  • Frozen cherries in syrup work best for making sweet sauces or as a topping for yogurt, vanilla ice cream, ice cream sundaes, cheesecake (like my no-bake cheesecake in a jar) or other desserts. There are countless ways to use your frozen cherries.

Recipe FAQs

How long does it take to freeze fresh cherries?

For the cherries to completely freeze solid, it can take 4 hours or more. It's best to leave them overnight if you can.

Do cherries get mushy when frozen?

As long as there were no bruises on the cherries before freezing, they shouldn't end up mushy once thawed from frozen. In my experience, this has never happened.

Is it better to pit cherries before freezing?

While it's not completely necessary, I always pit my cherries before freezing. This way you can add them to smoothies or other dishes straight from frozen without worrying about removing the pits.

More Fruity Recipe Tutorials You Will Love

If you tried this recipe tutorial for 🍒 How to Freeze Cherries or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Fresh cherries on parchment lined sheet pan.
Print Pin
5 from 2 votes

How to Freeze Cherries

Here I will show you how to freeze cherries using 2 methods: fresh or in a sugar syrup. They can be used for baking, smoothies, elegant desserts and more.
Course Snack
Cuisine American
Diet Low Salt, Vegan, Vegetarian
Prep Time 5 minutes
Freeze Time: 4 hours
Total Time 4 hours 5 minutes
Servings 4
Calories 43kcal
Author Joss Dyckson

Equipment

Ingredients

Method 1 - Fresh Cherries

  • 2 cups cherries cleaned, pitted and stems removed

Method 2 - Cherries In Light Syrup

  • ½ cup water
  • 3 tablespoons sugar
  • 2 cups cherries cleaned, pitted and stems removed
US Customary - Metric

Instructions

Method 1 - Fresh Cherries

  • Line a baking sheet with wax paper. At this point you can leave the cherries whole or slice them if you prefer.
    Pitted cherries on wooden board.
  • Spread the pitted cherries out in a single layer on the baking sheet, making sure they aren't touching each other.
    Pitted cherries on pan on marble countertop.
  • Place in the freezer until frozen solid, about 4 hours or overnight.
    Pitted cherries on pan, top view.
  • Remove the cherries from the freezer and place them all together in a freezer bag.
    Fresh cherries on spoon with zip top bag.
  • Place the bag of cherries back into the freezer for up to 6 months or up to 1 year in the deep freeze.
    Frozen cherries on wooden board.

Method 2 - Cherries In Light Syrup

  • In a medium saucepan, add the water and sugar.
    Sugar pouring into saucepan.
  • Bring to a boil over medium heat. Once boiling, carefully add the cherries and give them a gentle stir. Bring back to a full boil.
    Cherries in a sugar syrup in saucepan.
  • Boil the cherries for 1 minute (you don't want to cook them too long so that they retain their shape and texture). Remove from heat and let cool to room temperature.
    Cherries in a sugar syrup in saucepan.
  • Place the cherries with the syrup in air-tight containers and into the freezer for up to 1 year (it's ideal to use a couple of containers with a 1 cup capacity so that you don't have to thaw them all at once when ready to use).
    Cherries in a sugar syrup in plastic container with spoon.

Notes

  • The time and nutrition information is for the fresh cherries (Method 1) per ½ cup serving.
  • This method works for all sorts of cherries: sweet like bing or rainier, dark or light, sour/tart, etc.
  • Make sure you put a date on the freezer bag/container so that you know how long they have been in the freezer.
  • If using tart/sour cherries for the cherries in syrup, you may want to add 1 to 2 more tablespoons of sugar.
  • For the cherries to completely freeze solid, it can take 4 hours or more. It's best to leave them overnight if you can.
  • Freezing fresh cherries is an excellent option for healthy and low sugar recipes such as smoothies or adding to overnight oats and yogurt. You can use them in pies, tarts and galettes like in this cherry galette recipe.
  • Freezing cherries in syrup works best for making sweet sauces or as a topping for yogurt, ice cream, cheesecake or other desserts. There are countless ways to use your frozen cherries.

Nutrition

Calories: 43kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 153mg | Fiber: 1g | Sugar: 9g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg

Virgin Frozen Strawberry Daiquiri

by 2 Comments

This homemade, virgin strawberry daiquiri is an easy and quick, frozen mocktail that still has the same slushy texture and sweetness as the rum-filled version. It contains fresh ingredients, instead of a syrup that is usually filled with unwanted ingredients.

Virgin frozen strawberry daiquiri in a glass with a strawberry, mint and lemon garnish.

Its cool temperature makes it the perfect drink for a warm day; all it needs is a quick mix in the blender and it is ready for drinking! My kids and husband request it frequently, just like my strawberry juice.

While there are other variations of the drink, like classic, pineapple and honey, strawberry daiquiri is one of the most popular. Once you try it, you'll know why!

If you are serving these up at a pool party or BBQ this summer, your guests will love sipping on the cool, fruity beverage while enjoying the heat.

[feast_advanced_jump_to]

🍹What is a Virgin Strawberry Daiquiri?

It is a frozen, blended drink consisting of strawberries, sugar, lime juice, and ice.

The difference between a regular strawberry daiquiri and this homemade recipe is that the regular drink has rum in it (typically white), while this recipe omits the alcohol to make it a mocktail.

🍓Ingredients

Virgin frozen strawberry daiquiri ingredients prepped and labeled.
  • frozen strawberries - They need to be whole and large. If you only have small frozen strawberries, add a couple more than the recipe calls for.
  • white sugar - You can use your favorite alternative sweetener if you like.
  • lime juice - Freshly squeezed is always best!
  • water - To help with blending.
  • ice cubes - To make it even more chilled and slushy.

*Check recipe card for ingredient amounts.

Chef's Note: Rum is usually made from fermented and distilled molasses, so it has a toasted sweetness. With this recipe's use of sugar, the daiquiri will have plenty of sweetness and the rum will not be missed, especially if you top your virgin daiquiri with a whipped topping or pink grenadine whipped cream! Just an idea.

📋How to Make a Virgin Strawberry Daiquiri

It's very simple to make and only takes 5 minutes or less to grab the ingredients and blend them together.

Virgin daiquiri ingredients in blender.

Step 1. Add ingredients to blender. Add the frozen strawberries, sugar, lime juice, water and ice cubes to the jar of a blender.

Virgin daiquiri ingredients blended in blender.

Step 2. Blend. Blend until smooth.

Virgin strawberry daiquiri in a wine glass with garnish.

Step 3. Serve. Serve immediately in a cocktail glass. Add a garnish if desired.

🍽️Serving Suggestions

If you wish to have a good snack to pair with your non-alcoholic daiquiri, I recommend salty and crunchy snacks like popcorn, tortilla chips or pretzels (personal favorite). You can include dips like guacamole and/or tomatillo salsa.

If you are looking for a salty, hot meal to serve it with, skillet fried chicken with French fries are a great choice; kimchi fish tacos are great too. These hot dishes contrast well with the cold drink and will give your tastebuds a break from the sugar.

👩🏻‍🍳Joss' Tips

  • If you're freezing your own strawberries, pick the brightest, deep red strawberries that are sweet.
  • If the daiquiri is too thick for your liking, add an extra splash of water or two when blending.
  • If it's too liquidy, add a couple more frozen strawberries or ice cubes.

❓Recipe FAQs

What does it taste like?

The best way to describe the taste is like a fresh, strawberry slushy. The lime juice brightens the flavor and adds some citrusy tang to cut the sweetness.

How many calories does it have?

One glass of this virgin daiquiri contains about 139 calories.

What are the origins of the daiquiri?

The original daiquiri drink was created in 1898 by an American engineer named Jennings Stockton Cox (the recipe was recorded in his diary). It's named after the village in Cuba that it was created in.

Virgin frozen strawberry daiquiri in a wine glass and fresh strawberries on the side.

🍓More Strawberry Recipes You Will Love

If you tried this 🍓 Virgin Frozen Strawberry Daiquiri Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Virgin frozen strawberry daiquiri in wine glass with strawberry-mint garnish.
Print Pin
5 from 5 votes

Virgin Frozen Strawberry Daiquiri

This homemade, virgin strawberry daiquiri is an easy and quick, frozen mocktail that still has the same slushy texture and sweetness as the rum-filled version but without the alcohol.
Course Drinks
Cuisine Cuban
Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 139kcal
Author Joss Dyckson

Equipment

Ingredients

  • 5 large frozen strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon lime juice freshly squeezed
  • ½ cup water
  • 2 ice cubes
US Customary - Metric

Instructions

  • Add the frozen strawberries, sugar, lime juice, water and ice cubes to a blender.
  • Blend until smooth.
  • Serve in a cocktail glass.

Notes

  • If you only have small frozen strawberries, add a couple more than the recipe calls for.
  • If you're freezing your own strawberries, pick the brightest, deep red strawberries that are sweet.
  • If the daiquiri is too thick for your liking, add an extra splash of water or two when blending.
  • If it's too liquidy, add a couple more frozen strawberries or ice cubes.
  • If you wish to have a good snack to pair with your non-alcoholic daiquiri, I recommend salty and crunchy snacks like popcorn, tortilla chips or pretzels (personal favorite). You can include dips like guacamole and/or salsa.
  • If you are looking for a salty, hot meal to serve it with, fried chicken with French fries are a great choice; kimchi fish tacos are great too. These hot dishes contrast well with the cold drink and will give your tastebuds a break from the sugar.

Nutrition

Calories: 139kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 225mg | Fiber: 3g | Sugar: 31g | Vitamin A: 24IU | Vitamin C: 84mg | Calcium: 28mg | Iron: 1mg

Kimchi Omelette

by Leave a Comment

Perhaps the basic omelette isn't doing it for you anymore. Enter the kimchi omelette: bringing Korean flavors to this classic dish, not only upping the interest factor but providing you with your daily dose of healthy probiotics.

Kimchi omelette on white plate with sliced scallions, grated cheese and mushrooms on the side.
[feast_advanced_jump_to]

French-Korean Omelette Fusion: A Delicious East-Meets-West Twist

A good omelette is an absolute fundamental of cooking, often one of the first dishes taught in culinary school. It's a classic dish that works beautifully for breakfast, lunch or dinner, especially with this version's extra filling.

With this recipe, I combine French and Korean cuisine by adding kimchi. Though typically served as a side dish, it works very well as an addition to an egg dish, adding a savory, umami flavor, just like in my kimchi scrambled eggs.

This recipe not only comes together quickly, it's an unexpected twist on a simple classic that might make an ordinary meal seem pretty extraordinary.

For more fusion kimchi recipes, check out this easy version of kimchi carbonara pasta or kimchi deviled eggs recipe. Another tasty one is this kimchi burrito.

Ingredients

Kimchi omelette ingredients prepped and labeled.
  • bacon - Classic smoked bacon is best for a rich, savory, crispy bite. Thick-cut bacon adds a meatier, chewier texture with bold flavor but it might bulk up the omelette too much. You could also use turkey bacon if you prefer.
  • spinach - Fresh baby spinach works great.
  • butter - The butter will help prevent the omelette from sticking to the pan.
  • kimchi - Use prepared kimchi or check out my easy recipe tutorial: how to make Korean kimchi.
  • cheddar cheese - I use old cheddar for the sharp, addictive flavor. To tone it down you can use mild or medium. For more meltability you can try mozzarella.

*Check recipe card for ingredient amounts.

How to Make a Kimchi Omelette

Diced bacon in skillet.

Step 1. In a medium frying pan (approximately 10") over medium heat, cook the diced bacon until crispy and set it aside.

Sliced spinach and mushrooms in skillet.

Step 2. In the same pan, add the mushrooms and spinach. Cook until tender, a few minutes. Set aside.

Eggs in bowl.

Step 3. In a medium bowl, beat the eggs. Season with some salt and pepper.

Eggs cooking in pan.

Step 4. Melt the butter in the same frying pan, over medium heat. Once the butter is melted, add the beaten eggs. Stir the eggs around with a spatula and shake the pan around until a few curds form but the eggs are still runny.

Omelette cooking in pan.

Step 5. Reduce heat to low. Spread the eggs out so that they cover the entire bottom of the pan.

Omelette with fillings in pan.

Step 6. Add the bacon, spinach, mushrooms, kimchi and cheese to one side.

Kimchi omelette folded in pan.

Step 7. Let the omelette cook until the eggs are just set, about 1 to 2 minutes more. Then, you can use the spatula to gently roll the omelette up or fold it in half. It should have little to no browning on the surface.

Kimchi omelette on white plate with sliced scallions.

Step 8. Transfer the kimchi omelette to a plate and serve with sour cream and green onions, if desired.

Joss' Tips

  • Careful when transferring from pan to plate: When it comes time to transfer the kimchi omelette to a plate, you don't want to ruin your beautiful masterpiece. Tip the pan towards the plate to roll it out directly onto the plate, or use a spatula. Your first couple times might be sloppy but in time you'll get the hang of it!
  • Easier method: Instead of rolling the kimchi omelette up in the pan, you could also fold it over in half. This is an easier approach and it will still taste delicious!
  • Beat the eggs well: Whisk the eggs thoroughly until the yolks and whites are fully combined for a fluffy texture.
  • Use a non-stick pan: This is ideal for releasing the egg from the pan more easily.

Kimchi Omelette FAQs

How long do leftovers last in the fridge?

The omelette does taste best when served immediately but you can store leftovers in an airtight container in the fridge for up to 3 to 4 days.

How do you reheat it?

To reheat the kimchi omelette, microwave it or warm it up in a skillet over medium heat (covering it with a lid if possible).

What are the different types of omelettes?

There are two main versions of omelettes: French and American style. The French style is light on the filling, has a runny center and is rolled up into a cylinder, whereas the American version is more loaded, tends to be more crispy and is folded in half. The French style should have little to no browning with a smooth surface.

Kimchi omelette on white plate with sliced scallions and a fork.

More Delicious Kimchi Recipes to Try

If you tried this 🍳 Korean Kimchi Omelette Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Kimchi omelette on plate with fork.
Print Pin
5 from 1 vote

Kimchi Omelette

This kimchi omelette brings Korean flavors to this classic dish, providing you with your daily dose of healthy probiotics. This recipe not only comes together quickly, it's an unexpected and delicious twist on a simple classic.
Course Breakfast
Cuisine French, Korean
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 510kcal
Author Joss Dyckson

Equipment

Ingredients

For the Kimchi Omelette

  • 1 strip raw bacon diced
  • ½ cup mushrooms sliced
  • ½ cup spinach chopped
  • 3 large eggs
  • 1 tablespoon butter
  • 3 tablespoons kimchi drained and chopped
  • ¼ cup cheddar cheese shredded

Optional Garnishes

  • green onions sliced
  • sour cream
US Customary - Metric

Instructions

  • In a medium frying pan (approximately 10") over medium heat, cook the diced bacon until crispy and set it aside.
  • In the same pan, add the mushrooms and spinach. Cook until tender, a few minutes. Set aside.
  • In a medium bowl, beat the eggs. Season with some salt and pepper.
  • Melt the butter in the same frying pan, over medium heat. Once the butter is melted, add the beaten eggs. Stir the eggs around with a spatula and shake the pan around until a few curds form but the eggs are still runny.
  • Reduce heat to low. Spread the eggs out so that they cover the entire bottom of the pan. Add the bacon, spinach, mushrooms, kimchi and cheese to one side.
  • Let the omelette cook until the eggs are just set, about 1 to 2 minutes more. Then, you can use the spatula to gently roll the omelette up or fold it in half. It should have little to no browning on the surface.
  • Transfer to a plate and serve with sour cream and green onions, if desired.

Video

Notes

  • Pan to plate tip: When it comes time to transfer the omelette to a plate, tip the pan towards the plate to roll it out directly onto the plate, or use a spatula.
  • Fridge storage: Leftover omelette can be stored in an airtight container in the fridge for up to 3 to 4 days.
  • Reheating: To reheat the kimchi omelette, microwave it or warm it up in a skillet over medium heat (covering it with a lid if possible).
  • Beat the eggs well: Whisk the eggs thoroughly until the yolks and whites are fully combined for a fluffy texture.
  • Non-stick pan: This is ideal for releasing the egg from the pan more easily.

Nutrition

Calories: 510kcal | Carbohydrates: 4g | Protein: 28g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 564mg | Sodium: 622mg | Potassium: 487mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2760IU | Vitamin C: 5mg | Calcium: 294mg | Iron: 3mg

Strawberry Parfait

by 1 Comment

This American-style strawberry parfait has multiple layers of crushed Biscoff biscuits, orange liqueur infused strawberries and velvety homemade whipped cream. It's a delicious and easy no-bake dessert.

Strawberry parfaits in glasses with black spoons on the side.

The original French version of a parfait is made with a frozen custard base. It's entirely different from this American-style version with homemade whipped topping and liqueur and no stovetop cooking or freezing time required.

It kind of reminds me of whipped strawberry milk but in a layered dessert form with contrasting textures. Serving this light and fluffy strawberry and whipped cream dessert in wine glasses or parfait glasses gives it an upscale look. It can also be enhanced with the addition of a fresh strawberry purée.

I love serving it at the end of a spring or summer meal (such as Greek skillet chicken thighs or bison meat tacos) when strawberries are in season.

[feast_advanced_jump_to]

🍓 Ingredients

Strawberry parfait ingredients labeled.
  • fresh strawberries - The more vibrantly red, the better.
  • orange liqueur - Such as Triple Sec, Grand Marnier or Cointreau. I have tried this recipe with both McGuinness Triple Sec and Grand Marnier. I prefer the Grand Marnier because you get a stronger hit of orange flavor whereas the Triple Sec is more subtle.
  • Lotus Biscoff biscuits - A delicious, crunchy biscuit with a caramelized taste.
  • heavy cream - To make the whipped cream. You can also use pre-made whipped topping but nothing beats homemade! It can be made plant-based by using a coconut-based whipped cream.
  • icing sugar - Helps to stabilize and sweeten the whipped cream.
  • vanilla extract - For a bit of flavor in the whipped cream. You can substitute with vanilla powder. The powder still adds flavor but you will be able to see the beautiful black specks throughout the cream.

*Check for ingredient amounts in recipe card.

👩🏻‍🍳 Chef's Note: The orange liqueur adds some bite to this light dessert, but it can easily be replaced with orange juice or omitted altogether for a non-alcoholic version. You could even try a strawberry liqueur instead of the orange.

🥣 How to Make a Strawberry Parfait

Prep the Layers

Sliced strawberries, sugar and orange liqueur in dish.

Soak the strawberries. In a medium-size bowl, toss the strawberries with the white sugar and orange liqueur. Let it soak for 10 minutes.

Rolling pin over bag of Biscoff biscuits.

Crush the biscuits. Crush the Biscoff biscuits in a plastic bag using a rolling pin.

👩🏻‍🍳 Chef's Note: They do not have to be fine crumbs. It's okay to have some bigger bite-size pieces.

Heavy cream and sugar in bowl.

Whip the cream. Using an electric mixer on medium speed, whip together the heavy cream, 2 tablespoons of orange liqueur, icing sugar and vanilla, just until stiff peaks form.

👉 Pro Tip: Careful not to over-whip the cream or it can turn grainy, which doesn't taste or look good.

Assemble the Parfaits

Strawberry parfait getting layered into glass.

Layer the ingredients. In 4 stemless wine glasses, layer the crumbs, strawberries and some whipped cream, in that order.

Strawberry parfaits in glasses with black spoon.

Repeat and serve or chill the strawberry parfait. Repeat these layers, ending with whipped cream. Garnish and serve.

Chef's Note: Serve the strawberry parfaits immediately if you like crunchy biscuits or you can chill them for 2 hours (or up to 1 day) if you like a more softened biscuit.

✅ Serving Suggestions & Tips

It's no coincidence that I created this recipe just before Canada Day. If you're hosting a celebration for Canada Day, this easy, red and white dessert can be served in individual cups or jars for your guests. You can have the strawberry parfait cups prepped and chilled in advance (within 1 day) and they are conveniently portable.

Local farmers' markets should be well stocked with this sweet, red berry or maybe you've planted your own in your backyard garden. This is the perfect opportunity to use them up in this delightful dessert.

Typically a strawberry parfait is served in a parfait glass; they are tall and narrow with a short stem. But feel free to break away from that tradition and go with stemless wine glasses instead. If you're taking them on-the-go, use small jars with lids.

❓ Strawberry Parfait FAQs

What is a strawberry parfait made of?

The French version has a custard base. In the American version, there is always a layer of strawberries, but the other layers can be made of yogurt and granola for a healthier version, or whipped cream and biscuits like in this version.

What cuisine is the strawberry parfait?

The parfait is originally a French dessert, but its popularity has spread all over and has evolved in different parts of the world, including here in America where it has layers and is served in a clear glass.

Why is it called a parfait?

The French word 'parfait' translates to 'perfect'.

Can I use frozen strawberries in a parfait?

You can, but I prefer fresh. If you're going to use frozen, it would be best to thaw and drain the strawberries to avoid making the dessert too liquidy and so they can better absorb the liqueur.

Strawberry parfait in glass with crushed Biscoff biscuits.

🍓 More Amazing Strawberry Recipes

On what occasion did you serve these strawberry parfaits? Or were you just craving a cool summer treat? If you tried this 🍓 Strawberry Parfait Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Strawberry parfait in stemmed glasses.
Print Pin
5 from 3 votes

Strawberry Parfait

This American-style strawberry parfait has multiple layers of crushed Biscoff biscuits, orange liqueur infused strawberries and velvety homemade whipped cream.
Course Dessert
Cuisine American, French
Diet Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 608kcal
Author Joss Dyckson

Equipment

Ingredients

  • 2 cups fresh strawberries cleaned, hulled and diced
  • 2 tablespoons white sugar
  • 3 tablespoons orange liqueur divided (Triple Sec, Grand Marnier or Cointreau)
  • 16 Lotus Biscoff biscuits
  • 1 ½ cups heavy cream
  • 2 tablespoons icing sugar
  • 1 teaspoon vanilla extract
  • fresh mint leaves to garnish
US Customary - Metric

Instructions

To Prepare the Layers

  • In a medium-size bowl, toss the strawberries with the white sugar and 1 tablespoon orange liqueur. Set aside for 10 minutes.
  • Meanwhile, place the biscoff biscuits in a plastic bag and gently crush them using a rolling pin. They do not have to be fine crumbs. It's okay to have some bigger bite-size pieces.
  • Using an electric mixer on medium speed, whip together the heavy cream, 2 tablespoons of orange liqueur, icing sugar and vanilla, just until stiff peaks form. (Careful not to over-whip the cream.)

To Assemble the Parfaits

  • In 4 parfait glasses or stemless wine glasses, layer 2 tablespoons of the crumbs, 2 tablespoons of the strawberries and some whipped cream, in that order.
  • Repeat these layers, ending with whipped cream. Garnish with a few more crumbs and mint leaves.
  • Serve immediately if you like the biscuits crunchy or you can chill them for 2 hours (or up to 1 day) if you like more of a softened biscuit.

Video

Notes

  • I have tried this recipe with both McGuinness Triple Sec and Grand Marnier. I prefer the Grand Marnier because you get a stronger hit of flavor whereas the Triple Sec is more subtle.
  • To make these non-alcoholic, just replace the liqueur with orange juice or omit it altogether.
  • You can have them prepped and chilled in advance (within 1 day) and they are conveniently portable.
  • Typically parfaits are served in parfait glasses; they are tall and narrow with a short stem. But feel free to break away from that tradition and go with wine glasses instead.

Nutrition

Calories: 608kcal | Carbohydrates: 47g | Protein: 5g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 101mg | Sodium: 167mg | Potassium: 235mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1355IU | Vitamin C: 43mg | Calcium: 76mg | Iron: 2mg

4th of July Charcuterie Board

by Leave a Comment

Serve this 4th of July themed charcuterie board at your Independence Day celebration for a classic, patriotic crowd favorite. Savory sausages and prosciutto, nutty cheeses, tangy olives, sweet berries...charcuterie snack boards are an iconic treat that combine the most delicious flavors of summer.

Charcuterie board with red, white and blue star toothpicks on red plate.

This charcuterie board recipe provides a framework for essential 4th of July charcuterie ingredients, but feel free to add foods that suit your tastes and preferences.

You may consider adding jams, strawberry compote, marmalades, or possibly some dairy-free 'cheese' options to accommodate all diets, all with the red, white and blue colors in mind.

I also make these pulled pork sliders for 4th of July that you might like to serve as a secondary appetizer option.

[feast_advanced_jump_to]

Ingredients

Charcuterie board with red, white and blue colored ingredients on red plate, blue napkin on the side.

These are the ingredients that I put together on my platter:

  • prosciutto - Thinly sliced.
  • fuet - Fuet is dry-cured pork sausages.
  • salami - Thinly sliced.
  • Spanish chorizo - Thinly sliced.
  • brie cheese - Can cut a small wedge or two.
  • emmental cheese - Cubed.
  • white cheddar - Cubed or sliced. It's good to have a variety of cuts.
  • olives - It's okay to throw in the odd item that isn't red, white or blue in order to have a variety of tastes and textures.
  • blueberries - And/or other blue colored fruits like blackberries, Saskatoon berries, concord grapes, etc.
  • red berries - strawberries, raspberries, cherries, currants, etc.
  • crackers - Can also use breadsticks, toast points or blue tortilla chips.

How to Put it All Together

  1. Grab a clean, wooden board or tray.
  2. Add the charcuterie (meats), cheese, olives, fruit, crackers and breadsticks, starting from the center of the board/tray and working your way out. You can use small dishes on the board to separate some items like the olives.
  3. Add some red, white and blue inspired decorations, napkins, toothpicks etc. for the finishing touches.
  4. Serve!
Charcuterie board with red, white and blue colored meats, cheeses, crackers and fruit on red plate.

Red White & Blue Charcuterie Board Tips

  • Choose some local products. Charcuterie boards are especially interesting when they include local products, so be sure to browse a nearby farmers' market for ideas.
  • Include naturally red items. The meats balance the board out with their reddish color. You can also pick from red fruits and vegetables such as tomatoes and strawberries.
  • Choose some naturally white items. Brie has a nice white rind that works well with the red, white and blue theme. You can add other white cheeses to the board if you have a favorite. Fuet also has a white outer layer, which is why I picked it for this board. Crackers and breadsticks can also be used to represent the white color.
  • And a few blue items. We get the blue from the berries, but you can find blue-colored jams. Blue corn chips would be great as well!
  • Add themed decorations. Patriotic decorations really add the finishing touches to your board, so get creative with it. Try adding some sparklers to resemble the fireworks! Customize the dishes, napkins and cutlery you are serving with.
  • Pair the board with drinks that match the theme. Of course, charcuterie is very often paired with wine, and nearly any type will do. A classic red, sweet white, or fruity blueberry wine would be excellent choices for a summer party and would pair beautifully with the red, white and blue theme. For underage guests, sparkling cider or grape juice would be equally luxurious. So would this blueberry mojito mocktail.

Recipe FAQs

Can you prepare this charcuterie board ahead of time?

If you would like to prepare it ahead of time, cover it tightly in plastic wrap and store it in the fridge. Serve it within one day.

How long do leftovers last?

While it's best served immediately, you can store leftovers in the fridge for up to 2 days. I recommend storing the items individually.

4th of July charcuterie board with sparklers lit up on black background.

This 4th of July charcuterie board is sure to be a hit, whether you are having a large celebration or simply want to make a special meal for the holiday. Don't forget to take pictures before digging in!

More Finger Foods You Will Love

If you tried this 🎇 4th of July Holiday Charcuterie Board Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

4th of July themed charcuterie board on red plate with red, white and blue stars.
Print Pin
5 from 1 vote

4th of July Themed Charcuterie Board

Serve this 4th of July charcuterie board at your Independence Day celebration for a classic, patriotic crowd favorite.
Course Appetizer, Snack
Cuisine American, French
Prep Time 15 minutes
Total Time 15 minutes
Servings 1
Calories 339kcal
Author Joss Dyckson

Equipment

Ingredients

  • Prosciutto thinly sliced
  • Fuet dry-cured pork sausages
  • Salami thinly sliced
  • Spanish chorizo thinly sliced
  • Brie cheese
  • Emmental cheese cubed
  • White cheddar cubed or sliced
  • Olives
  • Blueberries and/or other blue colored fruits like blackberries, Saskatoon berries, concord grapes, etc.
  • Red berries strawberries, raspberries, cherries, currants, etc.
  • Crackers
  • Breadsticks

Instructions

  • Grab a clean, wooden board or tray.
  • Add the charcuterie (meats), cheese, olives, fruit, crackers and breadsticks, starting from the center of the board/tray and working your way out. You can use small dishes on the board to separate some items like the olives.
  • Add some red, white and blue inspired decorations, napkins, toothpicks etc. for the finishing touches.
  • Serve!

Notes

  • If you would like to prepare it ahead of time, cover it tightly in plastic wrap and store it in the fridge. Serve it within one day.
  • While it's best served immediately, you can store leftovers in the fridge for up to 2 days. I recommend storing the items individually.
  • The meats balance the board out with their reddish color. You can also pick from red fruits and vegetables such as tomatoes and strawberries.
  • Brie has a nice white rind that works well with the red, white and blue theme. You can add other white cheeses to the board if you have a favorite. Fuet also has a white outer layer, which is why I picked it for this board. Crackers and breadsticks can also be used to represent the white color.
  • We get the blue from the berries, but you can find blue-colored jams. Blue corn chips would be great as well!
  • Of course, charcuterie is very often paired with wine, and nearly any type will do. A classic red, sweet white, or fruity blueberry wine would be excellent choices for a summer party and would pair beautifully with the red, white and blue theme. For underage guests, sparkling cider or grape juice would be equally luxurious.

Nutrition

Serving: 1g | Calories: 339kcal

Grilled Asparagus in Foil

by 1 Comment

Bite into an earthy, savory dish with this grilled asparagus in foil. This recipe is ready in only 15 minutes and can be grilled alongside the main for an easy and quick dinner!

Grilled asparagus with orange slices on white plate. Honey and orange juice on the side.

Add an easy, healthy side dish to your cookout with this grilled asparagus in super convenient foil-packs.

What's not to love about the flavors? Honey, orange juice and mustard infuse the dish with bold, summery flavors. Orange wedges offer a bright contrast to the dark green and enhance the dish with bright citrus tang.

Grilling the asparagus offers a unique flavor compared to cooking asparagus on the stove or roasting asparagus in the oven, that makes it the perfect summer side dish.

I like to throw them on the grill with bison ribeye steaks and corn on the cob using this tutorial for how to grill corn. Enjoy!

[feast_advanced_jump_to]

Ingredients

Grilled asparagus in foil packets ingredients labeled.
  • green asparagus - Choose asparagus stalks that are vibrantly green and firm without wilting.
  • olive oil (not pictured) - Whatever kind of olive oil you have on hand is fine.
  • orange juice - Freshly squeezed works best for this recipe!
  • honey - The liquid kind. You can substitute with agave nectar to make this dish vegan.
  • Dijon mustard - Can be whole grain or smooth.

*Check recipe card for ingredient amounts.

How to Make Grilled Asparagus in Foil

Before you begin, you're going to preheat the grill to medium-high heat and grab 2 large pieces of foil.

Raw asparagus with orange slices on foil.

Step 1. Place half of the asparagus in the center of each foil piece and then drizzle with olive oil. Whisk together the orange juice, honey and mustard and pour it over each. Season and add some orange slices on top.

Asparagus foil packets on wooden background.

Step 2. Fold the foil over the asparagus and seal the ends together.

Chef's Note: I like to leave 'handles' on the ends of the foil packets to make it easier to transfer and flip them. You're basically just leaving a few inches unwrapped on each end and then twisting them or folding them over twice so that you have something to grab onto.

Asparagus foil packets on the outdoor grill.

Step 3. Place the asparagus foil packs on the grill, close the lid and grill for 5 minutes on each side until fork-tender.

Grilled asparagus with orange slices on foil.

Step 4. Open the foil packets carefully and serve!

Serving Suggestions

You can throw these vegetables on the grill alongside your favorite protein. If you have vegetarian guests, this dish provides a delicious alternative. Grilled asparagus also makes a great side dish during a camping trip.

Hot, savory dishes pair well with asparagus. Serve this recipe as a side dish alongside salmon, vegetarian crab cakes, pork skewers or marinated steaks. The grill gives the asparagus a lightly charred, smoky flavor that makes it a good barbecue addition.

For non-grilled main ideas, I love serving it with this easy bison meatloaf.

For extra flavor, add pine nuts or goat cheese to the grilled asparagus before you serve the dish. This also gives the dish an earthy, rustic look.

Storage Tips

  • Refrigerate leftovers as soon as possible--this recipe might not have meat or dairy, but cooked vegetables can still go bad if you leave them out.
  • Cover the dish with plastic wrap, or better yet, a beeswax wrap, then enjoy the grilled asparagus within 5 days.
  • Throw them on the grill again or frying pan to recapture the hot, smoky flavor.

Recipe FAQs

Should I precook asparagus before grilling?

I don't find any need to pre-cook asparagus. They cook quickly on the grill in foil packs.

How long to cook asparagus on a gas grill in foil?

It only takes about 10 minutes total, over medium-high heat, flipping the foil pack halfway through cooking.

How do you know when asparagus is done on the grill?

They will have some snap but not be too crunchy (basically fork-tender). You can cook them softer if you prefer.

Grilled asparagus and orange slices on white plate.

If you tried this Grilled Asparagus in Foil Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Grilled asparagus and orange slices on white plate.
Print Pin
5 from 2 votes

Grilled Asparagus in Foil

This grilled asparagus in foil packs is ready in only 15 minutes and can be grilled alongside the main for an easy and quick dinner!
Course Side Dish
Cuisine American
Diet Gluten Free, Low Calorie, Low Fat, Low Salt, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 104kcal
Author Joss Dyckson

Equipment

Ingredients

  • 1 large bunch green asparagus ends trimmed (about 1 pound)
  • 2 tablespoons olive oil divided
  • ¼ cup orange juice fresh is best
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard can be full grain or smooth
  • 1 navel orange sliced thinly
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat grill to medium-high heat. Prepare 2 large pieces of foil.
  • Place half of the asparagus in the center of each foil piece. (We are making 2 foil packs because you don't want the asparagus to overlap too much and you need room to fold the foil over.)
    1 large bunch green asparagus
  • Drizzle the olive oil over the asparagus (1 tablespoon in each packet).
    2 tablespoons olive oil
  • In a small bowl, whisk together the orange juice, honey and mustard. Pour it over the asparagus evenly and season with salt and pepper. Add some orange slices on top.
    ¼ cup orange juice, 2 tablespoons honey, 1 tablespoon Dijon mustard
  • Fold the foil over the asparagus and seal the ends together.
  • Place the asparagus foil packs on the grill, close the lid and grill for 5 minutes.
  • Carefully flip the packs over and grill for another 5 minutes, or until the asparagus is fork-tender. The cooking time will depend on how thick the stalks are.
  • Open the foil packs carefully to let the steam out. Serve with the orange slices!

Notes

  • Honey substitute: You can substitute the honey with agave nectar to make this dish vegan.
  • Leftover storage: Refrigerate leftovers as soon as possible. Cover the dish with plastic wrap, or better yet, a beeswax wrap, then enjoy the grilled asparagus within 5 days.
  • Foil packets: I like to leave 'handles' on the ends of the foil packets to make it easier to transfer and flip them. You're basically just leaving a few inches unwrapped on each end and then twisting them or folding them over twice so that you have something to grab onto.
  • Reheating: Throw them on the grill again or frying pan to recapture the hot, smoky flavor.

Nutrition

Calories: 104kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 42mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 1mg

Strawberry Mojito Mocktail

by Leave a Comment

This strawberry mojito mocktail is the perfect recipe for when you want a fresh 'alcoholic' drink without the hard liquor! The best part is, since the syrup and drink use ingredients like fresh strawberries, limes and mint leaves, this mocktail is more fresh and natural without the added preservatives.

Strawberry mojito mocktail pouring out of a pitcher into glasses with fresh strawberries and mint on the side.

✅ All the Flavor, No Booze

People have been exploring with adding other fruits and flavors to Mojitos, as in this recipe; sometimes substituting the classic lime mojito mocktail with lemon and adding some berries, like strawberries or blueberries (like in my blueberry mojito mocktail).

Upgraded Fruity Flavor: The new creations have that same classic citric, minty bite but with extra fruity flavor. This drink has full strawberry flavor, like my homemade strawberry liqueur, but without the alcohol.

Hangover Free: Even after omitting the alcohol, this virgin drink still has fun vibes and great taste (just like my virgin Moscow mule recipe), but you can enjoy it any time of day without the hangover!

[feast_advanced_jump_to]

🍓 Ingredients

Strawberry mojito mocktail ingredients prepped on light tile background.
  • fresh strawberries - Pick strawberries that are ripe and deep red in color.
  • fresh lime - The lime gives the drink that right amount of tart and zest it needs to balance out the sweetness.
  • ice cubes - Or crushed ice if you prefer.
  • sparkling water - You can also use club soda if preferred. The difference is that club soda is artificially carbonated and sparkling water is naturally carbonated.
  • fresh mint leaves plus mint sprig - It wouldn't be a mojito without the mint!

*See ingredient amounts in recipe card.

🍹 How to Make a Strawberry Mojito Mocktail

For the Strawberry Simple Syrup

Strawberries, sugar and water heating in pot.

Step #1. Simmer. Bring the strawberries, sugar and water to a boil in a saucepan. Reduce the heat and simmer for 20 minutes.

Strawberry syrup straining into pot through fine mesh strainer.

Step #2. Strain and cool. Strain the syrup through a fine mesh sieve and let it cool.

👩🏻‍🍳 Joss' Pro Tip

Rather than discard the strawberries after making the syrup, I like to use them as a yogurt or ice cream topping.

To Assemble the Strawberry Mocktail

Limes getting muddled in glass.

Step #1. Muddle limes. Add 5 of the lime wedges and strawberry syrup to a tall glass. Muddle them to release the juices.

Glass with mint, lime and strawberry syrup.

Step #2. Add mint leaves. Add the mint leaves and very gently muddle them. You don't want to bruise the leaves as that would add bitterness to your drink.

Glass with strawberry mojito mocktail ingredients and ice.

Step #3. Add the strawberries and ice. Add the sliced strawberries. Fill the rest of the glass with ice, almost to the top. You want to leave a little bit of room for mixing.

Sparkling water pouring into glass with strawberry syrup, lime, ice and mint.

Step #4. Top with sparkling water. Top the glass with sparkling water. Gently stir with a long-handled spoon to combine all of the ingredients.

Mint sprig in woman's palm.

Step #5. Slap the mint. Slap the mint sprig in your palm a couple times. This releases the aroma of the mint.

Strawberry mojito mocktail in glass with fresh mint on the side.

Step #6. Serve. Garnish the glass with the mint sprig and remaining lime wedge. Serve!

🍽️ Serving Suggestions

Because of its Cuban roots, it makes sense to pair the strawberry mojito mocktail with Cuban food. Cuban food has a mix of Spanish and African cuisine influences, specifically in its techniques, sauces and spices.

A dish like mojo criollo would be a great dish to have with the mojito because of its use of orange juice and garlic, a mix of sweet and savory. It's a popular sauce served over many proteins including chicken, pork, beef and seafood.

For something simpler, try other dishes like rice and beans, escalivada (Spanish grilled vegetables) and slow-cooked meat (like these slow cooker pulled pork burgers).

For more proteins I recommend serving seafood like this kimchi shrimp stir fry or white meat like my spicy blackened chicken.

❓ Strawberry Mojito Mocktail FAQs

Where do mojitos originate?

Mojitos originate from Cuba, and the name mojito comes from the African word 'mojo', meaning talisman or magic charm. It is theorized that the name comes from African slaves in Cuba. It is considered one of the oldest mixed drinks - more than 500 years old!

What do you do with the leftover strawberry syrup?

The strawberry syrup can be stored in the fridge for up to 1 month. Use it to make more virgin strawberry mojitos, other drinks or drizzle it over desserts like a strawberry ice cream sundae.

What is different about a mocktail mojito?

A 'mocktail' mojito is like the 'cocktail' but it doesn't contain any alcohol.

Didn't find the answer you're looking for?

Ask AI to answer based on this specific recipe:

ChatGPT
Google AI
Strawberry mojito mocktail in a glass with fresh strawberries, mint and ice on the side.

❤️ More Non-Alcoholic Drinks You Will Love

If you tried this 🍓🍃 Strawberry Mojito Mocktail Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Strawberry mojito mocktail pouring out of pitcher into glass with ice cubes.
Print Pin
5 from 2 votes

Strawberry Mojito Mocktail

This strawberry mojito mocktail is refreshing and flavorful with a homemade strawberry simple syrup. It's perfect for the summertime heat!
Course Drinks
Cuisine American, Cuban
Diet Low Salt
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1
Calories 130kcal
Author Joss Dyckson

Ingredients

For the Strawberry Simple Syrup

  • 2 ½ cups fresh strawberries hulled and quartered
  • 1 cup sugar
  • 1 cup water

For the Mojito Mocktail

  • 1 lime cut into 6 wedges
  • 2 tablespoons strawberry simple syrup from above--or to taste
  • 10 fresh mint leaves or to taste
  • 2 fresh strawberries hulled and sliced
  • ice cubes or crushed ice
  • sparkling water to top up the glass
  • 1 mint sprig to garnish
US Customary - Metric

Instructions

For the Strawberry Simple Syrup

  • Add the strawberries, sugar and water to a saucepan. Bring to a boil over medium-high heat.
    2 ½ cups fresh strawberries, 1 cup sugar, 1 cup water
  • Reduce the heat to medium-low and simmer for 20 minutes.
  • Strain the syrup through a fine mesh sieve and let it cool.

To Assemble the Mojito Mocktail

  • Add 5 of the lime wedges and strawberry syrup to a tall glass. Muddle them to release the juices.
    2 tablespoons strawberry simple syrup
  • Add the mint leaves and very gently muddle them. You don't want to bruise the leaves as that would add bitterness to your drink.
    10 fresh mint leaves
  • Add the sliced strawberries. Fill the rest of the glass with ice, almost to the top. You want to leave a little bit of room for mixing.
    2 fresh strawberries
  • Top the glass with sparkling water. Gently stir with a long-handled spoon to combine all of the ingredients.
  • Slap the mint sprig in your palm a couple times. This releases the aroma of the mint.
  • Garnish the glass with the mint sprig and remaining lime wedge. Serve!

Video

Notes

  • Yield: This recipe makes about 2 cups strawberry syrup.
  • Leftover strawberries: Rather than discard the strawberries after making the syrup, I like to use them as a yogurt or ice cream topping.
  • Strawberry syrup storage: The strawberry syrup can be stored in the fridge for up to 1 month.

Nutrition

Calories: 130kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 77mg | Potassium: 159mg | Fiber: 1g | Sugar: 31g | Vitamin A: 443IU | Vitamin C: 26mg | Calcium: 49mg | Iron: 2mg

Bison Burgers

by 15 Comments

This bison burger is a must-try summer burger! Juicy bison patties are combined with sun-dried tomatoes, spices and chipotle sauce for some kick. The buns are lightly toasted on the grill and the burger is finished off with some melted Havarti cheese, caramelized onions and fresh greens.

Bison burger with lettuce, tomato and melted cheese on wooden cutting board.
[feast_advanced_jump_to]

Big Flavor, No Filler: Smoky, Spiced & Grill-Ready

The bison patties have just the right amount of spices and aren't overloaded with filler ingredients. They are perfect for backyard BBQ's, Father's Day, Labor Day or any time you feel like grilling outdoors on a beautiful day.

Chipotle sauce adds a bit of spicy, smoky taste to the lean meat that I absolutely love, but if you're not down with spicy foods, just skip on the sauce and go with your favorite condiments.

This burger would also taste great with some crispy bacon strips, turnip French fries and grilled avocado on the side.

Featured Comment

From Vanessa: ⭐⭐⭐⭐⭐ "This burger was to die for! Definitely making this again on Father's Day!"

Ingredients

Bison burger ingredients prepped and labeled on grey background.
  • yellow onions - Yellow onions and Spanish onions are the best for caramelizing.
  • balsamic vinegar (not pictured) - Takes the caramelized onions to another level of deliciousness!
  • ground bison meat - Bison meat is leaner than beef and I enjoy the flavor more. Good ground meat is bright and fresh looking. You can find it at local butcher shops, farmers' markets and sometimes in large supermarkets.
  • sun-dried tomatoes - The kind that are oil-packed (they will be drained from the oil).
  • chipotle sauce - You can make your own or use store-bought. You can substitute with your favorite hot sauce or omit it if you don't like the heat.
  • hamburger buns (not pictured) - My favorites are brioche, potato rolls and sesame seed.
  • Toppings - Havarti cheese slices, salad greens, tomato slices, chipotle sauce or my smoky maple burger sauce.

*Check recipe card for ingredient amounts.

Chef's Note: If you are pressed for time, you can skip the caramelized onions, but they do add some great flavor, moisture and texture to the burger. You can also try these butter sautéed mushrooms and onions. Although ground bison sticks together well, you can add an egg to the raw mixture if desired.

Best Cheese for Bison Burgers

White cheddar cheese slices on white background.

White Cheddar: You can't go wrong with your classic white cheddar for bison burgers. It is bold and tangy and complements all types of burgers nicely.

Havarti cheese slices on white background.

Havarti: For a good melty cheese that is buttery and pairs well with the lean bison meat, you could go with a slice of Havarti like I do in this recipe.

Pepper Jack cheese slices on white background.

Monterrey Jack: Monterrey Jack also melts well and is mild and buttery. You can get it in Pepper Jack style to add some heat to your burger.

🍔 I also make this bison cheeseburger dip recipe that you might like!

How to Make Bison Burgers

For the caramelized onions (optional):

Caramelized onions with balsamic in pan.
  1. In a large skillet, heat some oil over medium heat.
  2. Add the sliced onions and sauté them for a few minutes, until soft.
  3. Reduce heat to medium-low and stir in the balsamic vinegar. Cook, stirring occasionally, until the onions are golden brown (for 30 minutes or more).

For the bison burgers:

Raw, ground bison burger mixture.

Step 1. Make the patties. Mix the ground bison meat with the sun dried tomatoes, diced onions, garlic, chipotle sauce and spices. Shape into 4 patties.

Bison burger patties cooking on the outdoor grill.

Step 2. Grill the burgers. Grill the bison patties over medium heat for 4 to 5 minutes per side. For the cheese: If you want the cheese melted, place the Havarti slices on top of the patties about 1-2 minutes before the burgers are done, with the grill lid closed.

👩🏻‍🍳 Chef's Note: Alternatively, you can use a lightly oiled skillet over medium heat to cook the burgers.

Hamburger buns on the outdoor grill.

Step 3. Grill the buns. Place the buns cut-side-down on the grill until toasted (1 to 2 minutes).

Bison burger with bite taken out of it on wooden cutting board.

Step 4. Serve. Serve the burger patties on the toasted buns with the caramelized onions (if using) and other toppings.

Joss' Tips

Here are some tips on how to make an amazing bison burger on the grill:

Make ahead. You can make the caramelized onions a couple of days in advance and store them in the fridge. You can also prepare the patties and freeze them individually, then head over to my tutorial for how to grill frozen burgers.

Know when to leave the lid open or closed. Leave the grill lid open while you are cooking the burgers because they cook quickly and you want to keep an eye on them. When you are melting the cheese towards the end, the grill lid can be closed to contain the heat.

Avoid a dry burger. Bison meat is easy to overcook because it is lower in fat than beef, so keep a close eye on it while you're barbecuing. The bison burgers are grilled over medium heat in this recipe to help avoid over-cooking. Getting to the right temperature can vary in time, so using a meat thermometer is useful. Also, be sure not to overmix the raw meat and let the patties rest for a few minutes after cooking.

Burger patty size. A patty that is about ½" thick is perfect. Try to go about ¼" wider than the bun you are using because they do shrink when they cook.

Stay food safe. While ground bison burgers are juiciest and at their best cooked between medium-rare and medium, the USDA recommends cooking ground meat to an internal temperature of 160°F for safety purposes, so this is the temperature I recommend. Cooking it under this temperature should be done at your own discretion.

Pasteurize option. According to ThermoPro, to get around this, you can pasteurize the meat by maintaining the temperature of the burgers at 140°F for roughly 12 minutes, and/or you can grind the meat yourself to avoid the contamination that can occur in commercial settings.

Bison Burger FAQs

What is a bison burger?

It's a type of hamburger made with ground bison meat, which is leaner than beef. Sometimes it is mistakenly called a buffalo burger, but buffalo and bison are not the same, so this is incorrect.

How much protein is in a bison burger?

There is about 17 grams of protein in each 4 ounce bison patty. For this recipe, in the entire burger with cheese there is about 34 grams of protein.

What does a bison burger taste like?

The taste is going to be similar to a beef burger but less fatty and a tad sweeter. You don't need to worry about it tasting gamey.

How long can you store the leftover bison burgers?

Leftover bison burgers can be stored in an airtight container in the fridge for up to 3 to 4 days. Store the toppings separately.

Bison burger with condiments in the background.

If you tried this 🍔 Bison Burger Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Bison burger with toothpick on cutting board.
Print Pin
5 from 10 votes

Bison Burgers

These delicious bison burgers are a cookout crowd pleaser! Juicy bison patties are combined with sun-dried tomatoes, spices and chipotle sauce for some kick and then topped with melted Havarti.
Course Main Course
Cuisine American, Canadian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 419kcal
Author Joss Dyckson

Equipment

Ingredients

For the Caramelized Onions (optional)

  • 2 cups yellow onions sliced
  • 2 tablespoons balsamic vinegar

For the Bison Burger

  • 1 pound ground bison meat
  • ½ cup oil-packed sun-dried tomatoes diced--drain and reserve the oil
  • ½ cup yellow onion diced
  • 1 tablespoon garlic minced
  • 1 tablespoon chipotle sauce or hot sauce
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 hamburger buns split

Toppings

  • 4 slices Havarti cheese
  • salad greens
  • tomato slices
  • chipotle sauce or hot sauce (optional)
US Customary - Metric

Instructions

For the Caramelized Onions (optional)

  • In a large skillet, heat 2 tablespoons of the reserved sundried tomato oil over medium heat.
  • Add the sliced onions and sauté them for a few minutes, until soft.
    2 cups yellow onions
  • Reduce heat to medium-low and stir in the balsamic vinegar. Cook, stirring occasionally, until the onions are golden brown (for 30 minutes or more). Reserve.
    2 tablespoons balsamic vinegar

For the Bison Burger

  • Mix the ground bison meat with the sun dried tomatoes, diced onions, garlic, chipotle sauce and spices. Shape into 4 patties.
    1 pound ground bison meat, ½ cup oil-packed sun-dried tomatoes, ½ cup yellow onion, 1 tablespoon garlic, 1 tablespoon chipotle sauce, 1 tablespoon dried basil, 1 tablespoon dried oregano, ½ teaspoon salt, ¼ teaspoon pepper
  • Oil the grill grates and preheat to medium. Alternatively, you can use a lightly oiled skillet over medium heat.
  • Grill the burgers for 4 to 5 minutes per side, or until they have grill marks and reach an internal temperature of 160°F for well-done. If you want the cheese melted, place the Havarti slices on top of the patties about 1-2 minutes before the burgers are done, with the grill lid closed.
  • Place the buns cut-side-down on the grill until toasted (1 to 2 minutes).
  • Serve the burger patties on the toasted buns with the caramelized onions (if using) and other toppings.

Notes

  • The nutrition information does not include the caramelized onions or toppings.
  • If you are pressed for time, you can skip the caramelized onions.
  • Make it keto by skipping the bun.
  • Although the patties stick together well, you can add an egg to the raw mixture if desired.
  • Bison meat is easy to overcook because it is lower in fat than beef, so keep a close eye on it while you're barbecuing.
  • A patty that is about ½" thick is perfect. Try to go about ¼" wider than the bun you are using because they do shrink when they cook.
  • Leftover burgers can be stored in an airtight container in the fridge for up to 3 to 4 days. Store the toppings separately.

Nutrition

Calories: 419kcal | Carbohydrates: 29g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 79mg | Sodium: 684mg | Potassium: 697mg | Fiber: 3g | Sugar: 4g | Vitamin A: 207IU | Vitamin C: 17mg | Calcium: 132mg | Iron: 6mg

Kimchi Salad

by 2 Comments

This kimchi salad is an easy and unique recipe. It may sound like an odd combination, but the fish, the array of mixed vegetables and the homemade dressing makes this salad delicious. It just takes some chopping of the vegetables, a mix with the tuna, kimchi and tangy dressing, and your salad is ready in 10 minutes!

Kimchi tuna salad in bowl on wooden background, dressing on the side.
[feast_advanced_jump_to]

Why You Will Love This Recipe

  • It's quick, easy and tastes amazing and who doesn't love that?
  • Kimchi happens to go great with seafood, which is why I added tuna to this salad. I also pair kimchi with seafood in my kimchi shrimp stir fry, which is equally delicious.
  • As long as you store the dressing separate from the kimchi salad, this makes a great on-the-go lunch idea!
  • The extra dressing can be used for other salads.

Kimchi Salad Ingredients

Kimchi salad ingredients prepped on brown background.
  • Korean kimchi - You can buy kimchi from most grocery stores, Asian specialty stores, farmers' markets or make homemade kimchi. If you make it yourself, you control how spicy it is.
  • canned solid white tuna (albacore) - Solid white tuna, also known as albacore tuna, comes in larger pieces instead of chunks or shredded, giving you a bigger bite. It has a mild flavor, making it an excellent accompaniment to the tangy, flavorful kimchi.
  • gochujang paste - The gochujang paste gives the dressing a unique touch so I really recommend making sure you have some on hand for this recipe. I always have this dressing on hand in my fridge.
  • mixed greens - This might also be labeled as spring mix in the grocery store and can be a mixture of arugula, baby romaine, spinach, Swiss chard etc.
  • black sesame seeds - You can use white sesame seeds if you prefer but it's my personal preference.
  • cucumber - Cucumber adds freshness and a bit of crunch to the salad.
  • rice vinegar - It can also be called rice wine vinegar.

*Check recipe card for ingredient amounts.

💬Pro Tip: You can use a colander or fine mesh strainer to drain the kimchi and avoid a soggy salad. Reserve the kimchi brine for other kimchi recipes!

How to Make it

Kimchi salad dressing in jar with whisk.

Step #1. Make the dressing. In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, gochujang paste, sesame oil and sugar. Reserve.

Kimchi salad on plate with fork.

Step #2. Combine kimchi salad ingredients. Add all of the salad ingredients to a large bowl or divide evenly between 4 individual bowls.

Kimchi salad with dressing getting drizzled over top.

Step #3. Drizzle with dressing. Drizzle with the dressing or serve it on the side.

Kimchi salad on a plate with black sesame seeds on a spoon.

Step #4. Garnish. Sprinkle with black sesame seeds.

Kimchi tuna salad in bowl with Asian dressing.

Step #5. Serve! Serve the kimchi salad immediately.

Storage Tips

  • Keep fresh and cool. When it comes to storing your kimchi salad, there are a few important steps to follow. One of them is to make sure certain ingredients, like the mixed greens, are kept fresh, cool and are not crushed by other items.
  • Keep your ingredients dry to stop them from breaking down faster and becoming soggy, especially the greens. That also means keeping moist ingredients like your dressing and kimchi separate from your salad until serving.
  • Paper towel trick. Another trick is to keep the salad in the fridge with a paper towel in the container. The paper towel will absorb the moisture, and the fridge will keep the ingredients at an ideal temperature. This will allow you to have all of the ingredients ready in the fridge ahead of time, so you can quickly whip up this kimchi salad come lunch or dinner.
  • The dressing can be made in advance as it can last for up to 1 to 2 weeks in the fridge.
Kimchi salad dressing in small jar.

What to Serve With Kimchi Salad

  • With the tang from the kimchi and the dressing, I recommend a sweet side of fresh fruit like grapes and pineapples.
  • If you want something more filling, bread is a classic choice or you could add some quinoa to the salad.
  • There is also the classic salad and soup combo, but to keep with the Asian theme, you can serve yourself a bowl of kimchi and tofu soup.
  • As for drinks, a Moscow mule recipe goes particularly well with Asian salads.
Kimchi tuna salad in bowl on wooden background with kimchi dressing.

More Delicious Kimchi Recipes

If you tried this Kimchi Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Kimchi salad in salad bowl on wooden background.
Print Pin
5 from 6 votes

Kimchi Salad

This kimchi salad with tuna and homemade Asian dressing is an easy, unique and delicious recipe. It just takes a quick chop of the vegetables, a mix with the tuna, kimchi and tangy dressing, and your salad is ready!
Course Salad
Cuisine Korean
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 137kcal
Author Joss Dyckson

Ingredients

For the Dressing:

  • ½ cup mayonnaise
  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons gochujang paste
  • 2 teaspoons sesame oil
  • 2 teaspoons sugar

For the Salad:

  • 12 ounces solid white tuna drained and broken into chunks
  • 1 small cucumber thinly sliced
  • 1 cup carrots cut into matchsticks or grated
  • 4 cups mixed greens
  • 1 cup celery sliced
  • ½ cup kimchi drained well and coarsely chopped
  • black sesame seeds to garnish
US Customary - Metric

Instructions

  • In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, gochujang paste, sesame oil and sugar. Reserve.
    Kimchi salad dressing in jar with whisk.
  • Add all of the salad ingredients to a large bowl or divide evenly between 4 individual bowls.
    Kimchi salad on plate with fork.
  • Drizzle with the dressing or serve it on the side.
    Kimchi salad with dressing getting drizzled over top.
  • Sprinkle with black sesame seeds. Serve!
    Kimchi salad on a plate with black sesame seeds on a spoon.

Notes

  • Nutrition information does not include the dressing because the amount each person uses will vary. It contains approximately 68 calories and 4.4g of fat per tablespoon based on online nutrition calculators.
  • You can use a colander or fine mesh strainer to drain the kimchi. Reserve the kimchi brine for other recipes!
  • If you are making this salad ahead of time, keep the dressing and the ingredients that are moist (tuna, cucumber, kimchi) separate from the lettuce. It is best eaten on the day of preparation.
  • Leftover dressing can be stored in the refrigerator in an airtight container, jar or squeeze bottle for up to 1 to 2 weeks.

Nutrition

Calories: 137kcal | Carbohydrates: 6g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 374mg | Potassium: 492mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5959IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 1mg

40 + Fresh & Zesty Cilantro Recipes

by 4 Comments

If you don't like cilantro and think it tastes like soap (this is a real thing!), you may exit this post now. Otherwise, the fresh cilantro recipes below will easily provide you with some great options.

Bunch of fresh cilantro on a board with a knife.

As a flavorful herb, cilantro can easily make a great dish even greater. Regardless of what the dish consists of, your grains, vegetables, protein or beans will be elevated with the taste of this earthy herb.

A couple of my favorites on this list are the homemade chipotle sauce and nachos with carne asada that includes a delicious cilantro dip. Enjoy!

[feast_advanced_jump_to]

Recipes That Use a Lot of Cilantro (1 Cup or More)

If you're looking for recipes that use an abundance of cilantro because you love it that much, here are a few to check out.

1
Sofrito in a jar.
Sense and Edibility
Authentic Puerto Rican Sofrito
Sofrito, sometimes referred to as recaito, is a delicious seasoning sauce that many dishes use within the Caribbean community. It's simple to make this sofrito and it has a nice blend of garlic, peppers, onions, cilantro and culantro. Culantro is not the same herb as cilantro! This variation excludes tomatoes, which allows it to have a greener appearance.
Authentic Puerto Rican Sofrito Recipe
2
Cilantro Chutney
Spice up the Curry
Cilantro Chutney
This chutney is bursting with vibrant green color! As a chutney, the addition of cilantro provides an earthy, fresh base for this blender sauce. By incorporating a serrano chili, you add a nice hit of heat.
Cilantro Chutney Recipe
3
Cilantro Chimichurri
Mad Creations Hub
Cilantro Chimichurri
This versatile low-carb sauce can be used as a dip or sauce for proteins (like steak, chicken or seafood). It's full of that fresh flavor that lifts your meal with bright, earthy flavors. This recipe also includes instructions for making it with a Thermomix.
Cilantro Chimichurri Recipe
4
20 Minute Cilantro Lime Shrimp
Babaganosh
20 Minute Cilantro Lime Shrimp
If you've got 20 minutes on hand, please do make this cilantro lime shrimp dish as an appetizer or side dish. The lime really adds some zing to the flavor profile and for all of the cilantro lovers out there, you know what it brings to the table! Not only are you marinating the shrimp in the cilantro mixture, but you are brushing it on after cooking for a fresh and cooked version of the sauce colliding into one.
Cilantro-Lime Shrimp Recipe
5
Strawberry Mango Avocado Salad with Cilantro Lime Vinaigrette
The Pypers Kitchen
Strawberry Mango Avocado Salad with Cilantro Lime Vinaigrette
This strawberry mango avocado salad is livened up with a fresh cilantro vinaigrette to compliment the fruity flavors. The dressing uses an entire cup of cilantro to be sure you get the full flavor of this complex herb. Simply toss the salad with the vinaigrette and it's a match made in heaven.
Strawberry Mango Avocado Salad Recipe

Rice + Cilantro Recipes

Using cilantro is a great way to spruce up plain rice whether it's to eat as is or add to burritos, rice bowls, etc.

6
Instant Pot Chipotle's Cilantro Lime Rice
Sparkles to Sprinkles
Instant Pot Chipotle's Cilantro Lime Rice
With the use of an instant pot, this fresh and zesty cilantro-lime rice comes together with very little prep. The cilantro gives the rice a nice infusion of flavor and turns plain rice into a fluffy, flavorful delight. It's a great copycat of Chipotle's famous rice with the same name. It might just remind you of the fluffy rice in those burrito bowls at the Mexican grill!
Instant Pot Cilantro Lime Rice Recipe
7
Yummy Pineapple Rice
Borrowed Bites
Yummy Pineapple Rice
This recipe gives you instructions for both instant pot and stove-top so it's a win-win! And if you're looking to go for Hawaiian feels for the night, this is the recipe to put on your dinner menu. I can already feel the humidity and warm nights just by thinking about this tropical-infused cilantro rice dish.
Pineapple Rice Recipe
8
Cilantro Lime Brown Rice
Hoorah to Health
Cilantro Lime Brown Rice
In case you prefer brown rice for various health reasons, here is a recipe for cilantro rice that will suit your needs. It's fragrant, flavorful and simple to make; you'll just need a little more time to cook the brown rice as it is a whole grain-that's not a bad thing!
Cilantro Lime Brown Rice Recipe

Chicken & Cilantro Recipes

Both chicken and cilantro are commonly used in Mexican cuisine. These dishes combine the two in divine ways.

9
Electric Skillet Chicken Enchiladas on a wooden plate, chilies in the background.
Skillet Chicken Enchiladas
These enchiladas have everything you could possibly want in a dish: spice, cheese, sauce, and meaty, savory flavor, all wrapped up in a tortilla. The finished dish is covered in fresh cilantro, adding to the vibrant, fresh flavors of this Mexican favorite.
Skillet Chicken Enchiladas Recipe
10
Mexican shredded chicken with salsa verde in dark bowl with spoon over rice.
Slow Cooker Mexican Shredded Chicken
Incorporating a fresh tomatillo salsa with a heap of cilantro, some spices and citrus flavor helps create a perfect pairing with your chicken! The crockpot does most of the work in this easy recipe resulting in tender, flavorful shredded chicken that you can eat on its own, over rice, in tacos, burritos and more.
Easy Slow Cooker Shredded Mexican Chicken Recipe
11
Cilantro & Lime Grilled Chicken Tacos
Fresh Off the Grid
Cilantro & Lime Grilled Chicken Tacos
Now that it is grilling season, I had to include some outdoor cooking cilantro recipes. And these grilled chicken tacos definitely fill that void! I mean, just look at them. I'm ready for this taco party. Are you?
Cilantro & Lime Grilled Chicken Tacos Recipe
12
Air Fryer Cilantro Lime Chicken Wings
Dine Dream Discover
Air Fryer Cilantro Lime Chicken Wings
How ever they are cooked, chicken wings are always a hit! But, if you can't imagine cooking anything without your air fryer, this is the recipe you've been waiting for. There are of course instructions for cooking them in the oven, if you prefer. Back to the wings; they are cooked in a cilantro sauce and then topped with the fresh herb to finish it off.
Air Fryer Cilantro Lime Chicken Wings Recipe
13
Jalapeño Cilantro Lime Grilled Chicken
Get Inspired Everyday
Jalapeño Cilantro Lime Grilled Chicken
This dish looks like you are about to eat the rainbow; it's a Mexican fiesta on a plate! The homemade sauce is loaded with 2 cups of chopped cilantro. The chicken is marinated in it and brushed with some reserved sauce at the end, so this recipe definitely doesn't skimp on the cilantro flavor.
Jalapeño Cilantro Lime Grilled Chicken Recipe
14
Cilantro Lime Chicken Thighs
Kristine's Kitchen Blog
Cilantro Lime Chicken Thighs
In this cilantro lime chicken thigh dish, you get a juicy piece of chicken that comes from a nice marinade of cilantro, garlic, lime juice etc. Once marinated, you can enjoy either grilling or pan-frying and then baking the chicken and adding your favorite side dishes! There are instructions for both methods.
Cilantro Lime Chicken Thighs Recipe
15
Chicken skewers, cilantro, lime wedge and bowl of salsa on wooden board.
Bitz n Giggles
Cilantro Lime Chicken Skewers
If you're like me and you love grilled food on a stick, go ahead and try these cilantro lime chicken skewers! Bite-size pieces of chicken are marinated in a cilantro & lime honey garlic sauce, skewered and then grilled before moving on to a range of options for serving. You can serve them on the stick with a carb and a veggie, over rice and topped with salsa, in a salad, etc.
Cilantro Lime Chicken Skewers Recipe

Vegetarian & Vegan Recipes

There are many vegetarian and vegan cilantro recipes on this list but these ones stood out as perfect choices for a plant-based diet.

16
Tomatillo salsa in a wooden bowl.
Tomatillo Salsa
The cilantro in this recipe is cooked with all of the other ingredients to really meld the flavors together before getting pulsed in a blender. This green salsa is a nice switch up from your typical red tomato type. If you can't wait to get dipping, click on the recipe below!
Tomatillo Salsa Recipe
17
Vegan Mexican Street Corn Salad
Strength and Sunshine
Vegan Mexican Street Corn Salad
Char-grilled corn is removed from the cob and tossed with a vegan Mexican street corn dressing, resulting in a creamy, smoky, tangy, crunchy combination! It has plenty of cilantro mixed in which contrasts nicely with the bright yellow corn.
Vegan Mexican Street Corn Salad Recipe
18
Cilantro Jalapeño Hummus
Chef Jar
Cilantro Jalapeño Hummus
Turn your hummus vibrantly green with cilantro and jalapeño to create a healthy dip that is beyond fresh. This easy recipe provides you with a great addition to pork roasts or just as a dip for veggies and crackers. The combination is a lovely way to make plain old hummus exciting again.
Cilantro Jalapeño Hummus Recipe
19
Cowboy Caviar
Simply Stacie
Cowboy Caviar
Cowboy caviar, or Texas caviar, is a dip loaded with not fish eggs but colorful veggies, cilantro, beans and spices. It can be served as a dip or salad at your backyard BBQs. Your guests will appreciate the deliciousness and the beauty of it!
Cowboy Caviar Recipe
20
Cilantro Lime Spicy Black Bean Burgers
Lemons & Zest
Cilantro Lime Spicy Black Bean Burgers
These spicy black bean burgers are an excellent vegetarian-friendly option for a BBQ! The jalapeños provide some kick and the patties aren't short of cilantro. They are held together with a flax egg but freezing the mixture for a bit before forming them also helps to hold the delicious plant-based ingredients together.
Spicy Black Bean Burgers Recipe

Cilantro Salad and Dressing Recipes

Here I have a selection of both salads and salad dressings that are focused on using cilantro. Salad dressing from scratch is so much more fresh than store-bought-plus, it's rewarding to look at that bottle of yumminess knowing you made that!

21
Cilantro Lime Cole Slaw
Blackberry Babe
Cilantro Lime Cole Slaw
Mixing cilantro and lime with coleslaw gives it a nice tang and some extra fresh flavor. It's a great choice for a side dish if you're looking for some low carb options.
Cilantro Lime Cole Slaw Recipe
22
Chimichurri Chicken Salad
Healthy Seasonal Recipes
Chimichurri Chicken Salad
I just love a good chimichurri sauce and this version uses mostly cilantro rather than parsley. It is then slathered all over poached chicken cubes in this chimichurri chicken salad! You can stuff it between bread slices, in pitas and wraps or on top of a bed of greens. It's perfect for cold make-ahead meals and lunch on-the-go!
Chimichurri Chicken Salad Recipe
23
Shaved Jicama and Blood Orange Salad
Peak to Plate
Shaved Jicama and Blood Orange Salad
This is a unique salad with jicama and blood oranges as the main ingredients. The trick to this recipe is to slice the jicama very thin and let it absorb all of that yummy cilantro dressing. It is absolutely stunning!
Shaved Jicama and Blood Orange Salad Recipe
24
Cilantro lime dressing in glass pitcher on cutting board.
Our Happy Mess
Cilantro Lime Dressing
This bright and sunny cilantro dressing/vinaigrette has a base of oil and vinegar and a few other simple ingredients, including cilantro. This recipe comes together in only 5 minutes, so why not make it asap for your salad?!
Cilantro Lime Dressing Recipe
25
Cilantro Cucumber Salad
Bite on the Side
Cilantro Cucumber Salad
This cucumber salad is super creamy with the Greek yogurt and sour cream. Some diced red onions add a bit of crunch and a heaping of cilantro makes it extra fresh! Using garden fresh cucumbers would make it even more epic.
Cilantro Cucumber Salad Recipe
26
Tomato Chickpea Salad
A Virtual Vegan
Tomato Chickpea Salad
Last on our list of cilantro salads is this easy, tomato chickpea salad with citrusy-herby flavor and a nice combination of textures. It would be great as a side salad but filling enough to eat on its own.
Tomato Chickpea Salad Recipe
27
Creamy Cilantro Lime Dressing
Garnish and Glaze
Creamy Cilantro Lime Dressing
This cilantro lime dressing packs a lot of flavor with the added spices and creaminess. It can be utilized for an array of foods such as tacos, burritos, salads or as a dip. The Ranch flavoring with sour cream takes this dressing to another level, while the cilantro provides a fresh component!
Creamy Cilantro Lime Dressing Recipe

Guacamole With Cilantro Recipes

Cilantro is a must in guacamole! I found a few delicious cilantro recipes below that really make the cilantro shine in this delicious, green Mexican dip.

28
Tex Mex guacamole in bowl on brown wooden background.
Guacamole 4 Ways
This recipe has 4 creative and tasty ways to mix up some guacamole. The variations include the basic classic, protein packed, spicy Tex Mex and a sweet, fruity version. Quickly whip up your favorite or go for all 4 to give your guests some variety!
How to Make Guacamole 4 Ways Recipe
29
Guacamole with a tortilla chip in a glass bowl on wooden background.
Angry BBQ
Homemade Guacamole
If you love dips for tortilla chips, then you need to know how to make this homemade guacamole. This rich, creamy dip is perfect when the avocados are nice and ripe. As Mike from Angry BBQ puts it, this is definitely better than that goop from the grocery store!
Homemade Guacamole Recipe

Cilantro Pesto Recipes

Pesto is typically made with basil leaves but the basil is swapped out for cilantro in these tasty pesto recipes.

30
Nut Free Cilantro Pesto
Moon and Spoon and Yum
Nut Free Cilantro Pesto
Nuts are one of the main ingredients in a pesto, but when you have to ensure your food is safe for someone with a nut allergy, you don't have to skip the pesto; you can just prepare this nut free version with loads of cilantro!
Nut Free Cilantro Pesto Recipe
31
Super Easy Cilantro Pesto
Delicious on a Dime
Super Easy Cilantro Pesto
Next time you are carving pumpkins, save the seeds! This cilantro pesto is also nut free, using pumpkin seeds instead for a fall touch and a whole lot of cilantro. It comes together nice and thick in a food processor.
Super Easy Cilantro Pesto Recipe
32
Spicy Cilantro Pistachio Pesto
Give it Some Thyme
Spicy Cilantro Pistachio Pesto
If you like all things spicy, like me, then you might as well enjoy your pesto spicy too with this cilantro pistachio pesto recipe. The jalapeños bring the heat to the cilantro base and the pistachios offer up a different nutty flavor from your typical pine nut.
Spicy Cilantro Pistachio Pesto Recipe

Soup Recipes with Cilantro

Cilantro works great as a fresh topping for soups but it also amps up the flavor when it's cooked in. Check out both ways in these hot and yummy soups.

33
Mexican soup in black bowls, cilantro and a tomato on the side.
Mexican Soup
This easy, slow cooker soup has all of the Mexican flavors and ingredients you could ask for! The tortilla strips add some nice crunch to the finished soup. Chopped cilantro is added as a fresh garnish.
Mexican Soup Recipe
34
Lemon Cilantro Tofu Noodle Soup
Vidhya's Home Cooking
Lemon Cilantro Tofu Noodle Soup
Srividhya from Vidhyas Home Cooking suggests making this lemon-cilantro, noodle and tofu soup in large quantities, and I think that is good advice! The cilantro in this dish is not just a garnish; it, among other ingredients like lemon and ginger, gives this soup full flavor!
Lemon Cilantro Tofu Noodle Soup Recipe
35
Thai coconut noodle soup in bowl with brown chopsticks.
Life Currents
Thai Coconut Noodles
In this quick and flavorful Thai coconut noodle soup recipe, the cilantro is sautéed before adding the rest of the soup ingredients, giving it a different flavor and texture than its fresh use. If that makes you just a bit curious, give the recipe a try below!
Thai Coconut Noodles Recipe

Seafood Cilantro Recipes

Fresh cilantro is known to complement seafood well, whether its shrimp, whitefish or salmon. Here are just a few that really sparked my interest.

36
Ceviche on yellow plate.
Ceviche
If you are looking for a delicious dish that puts a new spin on seafood, then ceviche will be the way to go. By basically 'cooking' the cubed fish with lemon juice instead of heat, you get a delectable combination that allows the fish to be eaten fresh. The cilantro gives it some extra flavor that is not too overpowering.
Ceviche Recipe
37
Grilled halibut tacos on brown serving tray.
Grilled Halibut Tacos With Salsa Verde
I love the contrasting, vibrant colors in this grilled halibut taco recipe. But it's not only pretty to look at; it's damn delicious too! The salsa verde with cilantro goes exceptionally well with the light, flaky fish without being overpowering.
Grilled Halibut Tacos Recipe
38
Keto Pesto Salmon
Joy Filled Eats
Keto Pesto Salmon
The cilantro-lime pesto is what makes this keto salmon dish pop! The cilantro is abundant in this recipe and so is the yumminess. The best part is, you can make it in 15 minutes.
Keto Pesto Salmon Recipe
39
Air Fryer Cilantro Lime Breaded Shrimp
The Food Hussy
Air Fryer Cilantro Lime Breaded Shrimp
This recipe takes me back to my grandma's Christmas dinners where she always served breaded shrimp. This version, made in an air fryer, is so crispy and zesty with the cilantro-lime panko coating!
Air Fryer Cilantro Lime Breaded Shrimp Recipe

Pasta & Cilantro Recipes

Cilantro adds a fresh, colorful touch to a plate of cooked pasta.

40
Buttery Cilantro Lime Shrimp Pasta
The Blond Cook
Buttery Cilantro Lime Shrimp Pasta
Next time it's seafood night in your house, give this buttery cilantro shrimp fettuccine a try. The pasta is drizzled with a white wine sauce and then topped with butter-cooked shrimp and fresh cilantro. It looks and sounds amazing!
Buttery Cilantro Lime Shrimp Pasta Recipe
41
Cilantro Pesto Pasta
Vidhya's Home Cooking
Cilantro Pesto Pasta
This cilantro pesto pasta is a great way to get your kids to eat their greens! Plenty of cilantro is blended into a pesto before being smothered all over their favorite pasta and packed away into lunchboxes.
Cilantro Pesto Pasta Recipe

Miscellaneous

Here are some miscellaneous cilantro recipes that didn't quite fit into the other categories but are equally fresh and delicious!

42
Chipotle sauce in a jar on blue background, peppers in the background.
Chipotle Sauce
Here is one of my favorite spicy condiments and favorite hidden cilantro recipes: smoky chipotle sauce! You may not easily see the cilantro in this recipe because it's blended into a smooth, creamy concoction but it's definitely in there and goes perfectly with the other ingredients.
Chipotle Sauce Recipe
43
Carne asada nachos with cilantro dip drizzled on top.
Carne Asada Nachos
As I said, this is one of my favorite cilantro recipes. The cilantro-heavy dip in this recipe is absolutely perfect for these nachos topped with slices of carne asada, melty Monterey Jack and spicy jalapeños as well as other fresh toppings. You might want to double the dip - it's that good!
Carne Asada Nachos Recipe
44
Pico de Gallo Salsa
Food Meanderings
Pico de Gallo Salsa
Pico de gallo is a popular chunky salsa recipe known for its use of cilantro. It also goes by the name of "Salsa Fresca". This version, with perfectly combined textures and flavors, is very easy to make and looks like it came out of a restaurant!
Pico De Gallo With Cilantro Recipe
45
Coriander Garlic Chaas
Mayuris Jikoni
Coriander Garlic Chaas
You can even drink your cilantro in this coriander garlic chaas recipe from Mayuri's Jikoni. It has a yogurt base blended with a cilantro and raw garlic mixture and served on ice.
Coriander Garlic Chaas Recipe

Cilantro Recipe FAQs

Is coriander the same as cilantro?

They can sometimes be used interchangeably, but there is a difference between the two. Here in America, cilantro is the name for the plant leaves and stems and coriander refers to the dried seeds. You cannot substitute one for the other as the fresh plant is entirely different from the dried seed. Elsewhere, both the plant and the seeds are called coriander.

How do you store it to keep it fresh?

The first step in storing cilantro is to remove the rubber band because it can cause quicker decay. Next, place them upright in a jar with 1 inch of water. Loosely cover the top with plastic wrap and into the fridge. That's it! You can replace the water occasionally with fresh water and this should help them to last longer for all of your delicious cilantro recipes.

Why does cilantro taste like soap?

It only tastes like soap to a small percentage of the population (mostly from East Asia) and it comes down to their genetics. Due to a variation in a group of olfactory-receptor genes, they can sense the soapy-flavored aldehydes present in the cilantro. Places where cilantro recipes have long been popular, like India and Central America, have the lowest population of cilantro soap-sensing individuals.

Can you use cilantro stems?

Yes, and many cilantro recipes will benefit from it. They have basically the same flavor but less bitter with a nice crunch. If the recipe calls for blending or simmering, including the stems is ideal. If you don't want to feel the crunch in raw salsas, salads etc. then leave them out or chop them very finely but I think the texture is a nice addition.

Image collage of cilantro recipes with text overlay that says '40+ Fresh & Easy Cilantro Recipes'.

More Recipe Round Ups

Which Recipe Will You Pick?

If you tried anything on this list of Cilantro Recipes, let me know how it went in the 📝 comments below. And please share the post!

Blueberry Mojito Mocktail

by Leave a Comment

Crisp and refreshing, this blueberry mojito mocktail dazzles your senses with sparkling water, fresh blueberries and cooling mint to create a mouth-watering summer drink. The homemade blueberry-lime sugar syrup takes this virgin mojito up a notch!

Blueberry mojito mocktail in a glass with fresh blueberries scattered around the glass.

Anyone can enjoy this non-alcoholic, fruity version of the classic beverage that perfectly balances the sweet and tart flavors. This drink, along with homemade lemonade, are my favorite summer drinks.

When I'm in the mood for a cocktail, I whip up this passion fruit mojito recipe. If I'm ditching the booze, I go for this blueberry version-perfect for blueberry lovers but available in more fruit variations: pomegranate mojito mocktail and strawberry mojito mocktail.

[feast_advanced_jump_to]

Blueberry Mojito Mocktail Ingredients

Blueberry mojito mocktail ingredients prepped and labeled.
  • fresh blueberries - You will need fresh blueberries to add to the drink. For the sugar syrup, however, you can use fresh or frozen blueberries; it's up to you. I personally prefer fresh when they are in season.
  • white sugar - The sugar is for the blueberry simple syrup we are making. The syrup is delicious and leftovers can be stored in the refrigerator and used again for other cool beverages.
  • limes - You will need fresh limes for the drink as well as the syrup.
  • club soda - Or sparkling water.
  • fresh mint - The fresh mint will be used in the drink as well as for a garnish.
  • ice cubes - Not pictured. To chill the drink.

*Check recipe card for ingredient amounts.

How to Make it

Make the Syrup

Blueberry-lime sugar syrup in saucepan.

Step 1. Make the Blueberry-Lime Syrup. Add the blueberries, sugar, water and lime juice to a saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 20 minutes.

Blueberry sugar syrup in mesh strainer.

Step 2. Strain the Syrup. Strain the syrup through a fine mesh sieve to remove the fruit and let it cool. You can use the back of a spoon to push on the fruit and get all of the juices out. Reserve.

Build the Mocktail in the Glass

Lime wedges and blueberry syrup in glass with muddler.

Step 3. Muddle Limes. Muddle the lime wedges and sugar syrup in a tall glass to release the juices.

Mint, limes and syrup in glass with muddler.

Step 4. Muddle the Mint. Add the mint leaves and gently muddle them.

Ice cubes, blueberries, limes, mint and syrup in cocktail glass.

Step 5. Add Blueberries & Ice. Add the blueberries. Fill the rest of the glass with ice.

Blueberry mojito mocktail ingredients in cocktail glass with bar stir stick.

Step 6. Top it Up. Top the glass with club soda. Gently stir with a long-handled spoon to combine all of the ingredients.

Blueberry mojito mocktail in a glass.

Step 7. Serve. Serve the mocktail immediately!

Joss' Tips

  • For best results use the freshest ingredients possible, including the limes, blueberries and mint.
  • Choose mint leaves that are firm (not wilting) and evenly green without dark spots.
  • Make sure you don't over-stir the drink: the fruit and leaves should float attractively in the water, not get crushed inside the glass.

Serving Suggestions

While heavy food might overtake the mojito's delicate flavors, a light meal brings out the fresh mint, tart lime and sweet blueberries.

Appetizers. Blueberry mojito mocktails pair well with appetizers like spring rolls, bacon-wrapped pickles and melon prosciutto skewers.

Dinner. For sit-down dinners, serve your mojitos with a light entrée like grilled halibut or BBQ pizza with light toppings.

Dessert. If you serve this mojito mocktail as an after-dinner treat, pair the drinks with a light dessert like tea cookies or shortbread, lemon meringue pie or fruit tarts.

For charcuterie boards, try a sharp white cheddar, feta or goat cheese to balance out the sweet blueberries. Try a spicy meat like chorizo; or opt for milder options like salami and prosciutto.

Slices of orange or another citrus fruit round out the selection. The color of this drink matches this 4th of July charcuterie board perfectly.

Drinkware. The right presentation will have your guests craving a mocktail in the middle of a hot day. There is no need to wait for 5 o'clock! Serve the mocktail in a clear glass or pitcher that showcases the real blueberries, mint leaves and clinking ice cubes, signifying the drink's freshness.

Blueberry mojito mocktail in a cocktail glass with fresh blueberries, mint and lime wedges on the side.

❤️ More Tasty & Cool Non-Alcoholic Drinks

If you tried this Blueberry Mojito Mocktail Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Blueberry mojito mocktail with fresh mint in cocktail glass.
Print Pin
5 from 1 vote

Blueberry Mojito Mocktail

Crisp and refreshing, this blueberry mojito mocktail dazzles your senses with sparkling water, fresh blueberries and cooling mint to create a mouth-watering summer drink.
Course Drinks
Cuisine American, Cuban
Diet Low Salt
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1
Calories 139kcal
Author Joss Dyckson

Equipment

Ingredients

For the Blueberry-Lime Sugar Syrup

  • 2 ½ cups fresh blueberries
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons lime juice

For the Blueberry Mojito Mocktail

  • ½ lime cut into small wedges
  • 2-3 tablespoons blueberry-lime sugar syrup (from above) or to taste
  • 10 fresh mint leaves
  • ¼ cup fresh blueberries
  • Ice
  • 1 can club soda or sparkling water--you may not need the entire can
  • 1 mint sprig to garnish
US Customary - Metric

Instructions

For the Blueberry-Lime Sugar Syrup

  • Add the blueberries, sugar, water and lime juice to a saucepan. Bring to a boil over medium-high heat.
    2 ½ cups fresh blueberries, 1 cup white sugar, 1 cup water, 2 tablespoons lime juice
  • Reduce the heat to medium-low and simmer for 20 minutes.
  • Strain the syrup through a fine mesh sieve to remove the fruit and let it cool. You can use the back of a spoon to push on the fruit and get all of the juices out. Reserve.

For the Mojito

  • Muddle the lime wedges and sugar syrup in a tall glass to release the juices.
    ½ lime, 2-3 tablespoons blueberry-lime sugar syrup (from above)
  • Add the mint leaves and gently muddle them.
    10 fresh mint leaves
  • Add the blueberries. Fill the rest of the glass with ice.
    ¼ cup fresh blueberries
  • Top the glass with club soda. Gently stir with a long-handled spoon to combine all of the ingredients.
  • Slap the mint sprig in your hand a couple of times to release the aroma. Garnish the glass with the mint sprig and serve!

Notes

  • This recipe makes about 2 cups sugar syrup.
  • The leftover syrup can be refrigerated in a squeeze bottle or jar.
  • For best results use fresh ingredients, including the limes, blueberries and mint.
  • Choose mint leaves that are firm (not wilting) and evenly green without dark spots.
  • Make sure you don't over-stir the drink: the fruit and leaves should float attractively in the water, not get crushed inside the glass.

Nutrition

Calories: 139kcal | Carbohydrates: 37g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 127mg | Potassium: 138mg | Fiber: 2g | Sugar: 33g | Vitamin A: 452IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 2mg

How to Grill Bratwurst

by Leave a Comment

These instructions for how to grill bratwurst will have you hitting the grill in no time! Grilled bratwurst sausage is a delicious and simple way to feed a crowd quickly and easily. This recipe only takes about 8 minutes of cooking time.

Grilled bratwurst on serving board with mustard and waffle chips.

Bratwurst is definitely an upgrade from your basic wiener or hot dog but it also tastes great in a bun or on its own with some condiments. I also have a recipe for pan frying bratwurst sausage in an electric skillet that you might like. Both ways are delicious!

You can check out more grilling tutorials to go along with your grilled brats: how to grill tomatoes and how to grill bacon.

[feast_advanced_jump_to]

What is Bratwurst?

Bratwurst is an ancient German sausage, with some recipes dating as far back as the 1300s out of Nuremberg, Germany. The name itself means finely chopped sausage meat.

These tasty links were originally used as a way to prevent food waste and were a means of survival, as leftover scraps of meat could be ground and stuffed into casings.

Today, they are a widespread and beloved icon of German-speaking cultures, and as many as 40 different varieties of the sausage can be found throughout Germany. In addition to mainstream pork bratwurst, beef and veal varieties can also be found in some areas.

Ingredients

Uncooked bratwurst sausages with German mustard in the background.
  • bratwurst sausages - Many local butchers and delis offer quality artisanal bratwurst, and just like the different regions of Germany, each seller has its unique recipe and flavor. A quick online search may help you to find an excellent local source of delicious bratwurst. Sausage links purchased at your local grocery store will also work wonderfully.
  • hot dog buns - Buns are optional but it's one of the most popular ways to serve bratwurst.

Optional Toppings:

  • sauerkraut - I love using German sauerkraut that uses only cabbage and salt.
  • grilled onions - I have an easy tutorial for how to grill onions. You can throw them on with the brats.
  • German mustard or Dijon - German mustard typically uses whole mustard seeds. It's a bit sweeter and milder than Dijon.

Instructions

Raw Bratwurst sausages on the grill.

Step 1: Heat grill. Heat a charcoal or gas grill to medium heat. Place the bratwurst sausages on the grill and keep the lid open.

Bratwurst sausages on the grill with rosemary.

Step 2. Grill the bratwurst. Grill the sausages, turning frequently, until the skin is crispy with grill marks and the internal temperature reaches 160°F. This should take about 8-10 minutes total.

Cooked Bratwurst sausages on the grill getting removed.

Step 3. Rest. Remove the brats from the grill, tent with foil and let rest for 5 minutes.

Grilled bratwurst sausage on charcoal cutting board.

Step 4. Serve. Serve in hot dog buns with your favorite toppings or on their own.

Serving Options

  • The options for serving your cooked bratwurst are endless. They are usually served on buns with German mustard, sauerkraut, and grilled onions but you can serve them on their own.
  • You could also opt for melted cheese for a truly delectable meal.
  • In German pubs, bratwurst is popularly served along with or in a fresh white roll, but sometimes with rye bread or a soft pretzel instead.
  • A kimchi potato salad also makes an excellent side for your grilled sausages.
  • Of course, they also pair well with a tall glass of German beer. No matter how you choose to serve your grilled bratwurst, they are sure to be a hit!
  • And if you have any leftovers, try making this pickled sausage in a jar.

Grilled Bratwurst FAQs

What is the difference between bratwurst and sausage?

Sausage is a more broad term, whereas bratwurst is a specific type of German link sausage.

How long does it take to grill bratwurst sausages?

It takes about 8 to 10 minutes total over medium heat.

How many calories in 1 bratwurst sausage?

1 cooked bratwurst sausage made with pork has approximately 283 calories.

How do you store leftover bratwurst?

Cooked bratwurst can be stored for up to 3 to 4 days, covered, in the fridge.

Grilled bratwurst on charcoal cutting board. Rosemary, chips and condiments in the background.

More Tasty Sausage Recipes

If you tried this recipe tutorial for How to Grill Bratwurst or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Bratwurst sausages on the grill.
Print Pin
5 from 1 vote

How to Grill Bratwurst

These instructions for how to grill bratwurst sausage will have you hitting the grill in no time! It's a delicious and simple way to feed a crowd quickly and easily.
Course Main Course
Cuisine German
Prep Time 2 minutes
Cook Time 8 minutes
Resting Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 338kcal
Author Joss Dyckson

Equipment

Ingredients

  • 4 bratwurst sausages uncooked
  • 4 hot dog buns

Toppings (optional):

Instructions

  • Heat a charcoal or gas grill to medium heat. Place the bratwurst sausages on the grill and keep the lid open.
    Bratwurst sausages on the grill.
  • Grill the sausages, turning frequently, until the skin is crispy with grill marks and the internal temperature reaches 160°F. This should take about 8-10 minutes total.
    Bratwurst sausages on the grill.
  • Remove the brats from the grill, tent with foil and let rest for 5 minutes.
    Grilled bratwurst sausage on charcoal cutting board.
  • Serve in hot dog buns with toppings or on their own.
    Grilled bratwurst on charcoal cutting board. Rosemary, chips and condiments on the side.

Notes

  • Note on nutrition - Nutrition information does not include the toppings.
  • Buying bratwurst - Many local butchers and delis offer quality artisanal bratwurst, and just like the different regions of Germany, each seller has its unique recipe and flavor. A quick online search may help you to find an excellent local source of delicious bratwurst. Sausage links purchased at your local grocery store will also work wonderfully.
  • Storage - Cooked bratwurst can be stored for up to 3 to 4 days, covered, in the fridge.

Nutrition

Calories: 338kcal | Carbohydrates: 23g | Protein: 13g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 49mg | Sodium: 768mg | Potassium: 282mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

Classic Mojito Mocktail

by Leave a Comment

Impress your guests at your next gathering with this tasty and refreshing, classic mojito mocktail! Whether you are serving to a younger group or simply avoiding alcohol out of preference, everyone is sure to enjoy this virgin mojito recipe.

Front view of a mojito mocktail in a glass mug with a brown straw. Lime wedges and ice cubes on the side.
[feast_advanced_jump_to]

Why You Will Love it

  • This drink is simple to make but will add a whole new level of sophistication to alcohol-free party and potluck beverage options.
  • It's also just great for sipping any time of day when you want something fresh, cool and light.
  • Mojitos are a Cuban-inspired drink (out of Havana to be exact) with refreshing flavors of mint and lime that make it an excellent addition to warm summer days. That being said, this virgin mojito recipe is so delicious that you may find yourself enjoying it year-round.

Why is it called a mocktail?

It is called a mocktail because it is a beverage that mocks (imitates) a cocktail, but without the alcohol.

I also make this mojito in other flavors if you want to jazz it up: virgin strawberry mojito, blueberry mojito mocktail and pomegranate mojito mocktail.

What is in a Mojito Mocktail?

A classic mojito mocktail has the same ingredients and fresh flavor as the cocktail but without the white rum.

Classic mojito mocktail ingredients prepped and labeled on wooden background.
  • limes - fresh
  • simple syrup - check out my easy simple syrup recipe tutorial
  • fresh mint leaves - make sure you pick fresh leaves that aren't wilting or browning
  • ice cubes - or crushed ice if you prefer
  • club soda - sparkling water will also work
  • fresh mint sprig - will be used as a garnish

*See ingredient amounts in recipe card.

Chef's Note: If you have large mint leaves, you can use a few less. If they're very small, add a few more. You may also opt to use different flavors of sparkling water for an interesting spin on the standard mojito.

How to Make a Mojito Mocktail

Limes and simple syrup in glass.

Step 1. Add limes to glass. Add 5 of the lime wedges and the syrup to a tall glass (highball is a classic choice if you have one).

Limes getting muddled in glass.

Step 2. Muddle limes. Muddle the limes to release the juices and oil.

Mojito mocktail ingredients in glass.

Step 3. Add mint, ice and soda. Add the mint leaves to the glass. Fill the glass with ice and top it with the soda.

Mojito mocktail in glass getting stirred.

Step 4. Stir. Give the drink a stir with a long spoon to combine the ingredients.

Fresh mint in palm of hand.

Step 5. Slap the mint. Slap the mint sprig in your palm a couple of times to release some oils.

Classic mojito mocktail in glass with ice and straw.

Step 6. Garnish. Garnish the drink with the mint sprig and the last lime wedge. Serve immediately!

💬I also created another mocktail called a virgin Moscow mule you might like.

Joss' Tips

  • If you entertain often, you may have a few cocktail-making supplies on hand, but if you do not, never fret! This mojito mocktail can easily be prepared with whatever kitchen supplies you happen to have. A wooden spoon will suffice to muddle your lime wedges, and you can even make your own simple syrup if you do not have any.
  • One of the most important details of this recipe is to be sure to use fresh ingredients. Your limes should be bright and juicy, and mint leaves should not be wilted or have brown spots.
  • Pre-chill the ingredients. Place your sparkling water or club soda in the refrigerator well in advance so that it is thoroughly chilled.
  • Small leaves = better flavor. Use the smaller leaves for more minty-flavor and less bitterness.
  • Be gentle with the mint. Don't muddle the mint in order to avoid bringing out the bitterness of the leaves. They only need a gentle slap. You can leave them whole or slice them finely for aesthetic appeal and more mint flavor.
  • Bring out the mint's aromas. Gently smacking the mint leaves in your hands will start to extract the plant's oils and bring out the aromatics. It also looks impressive when preparing the drink in front of guests!
  • Use a tall, clear glass. Break out your highball glasses if you have them, but regular drinking glasses or even pint-size wide-mouth mason jars will suffice.
  • Serve it pronto. This drink should be served immediately.
Overhead view of a mojito mocktail in a glass mug with a brown straw and lime wedges on the side.

More Non-Alcoholic Drinks for Summer

If you tried this Classic Mojito Mocktail Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Mojito mocktail with mint and lime in glass.
Print Pin
5 from 1 vote

Classic Mojito Mocktail

Impress your guests at your next gathering with this tasty and refreshing, classic mojito mocktail! This drink is simple to make but will add a whole new level of sophistication to alcohol-free party and potluck options. It's great for sipping any time of day when you want something fresh, cool and light.
Course Drinks
Cuisine American, Cuban
Diet Low Salt
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 124kcal
Author Joss Dyckson

Equipment

Ingredients

  • 1 lime cut into 6 wedges
  • 2 tablespoons simple syrup or to taste
  • 12 fresh mint leaves
  • ice cubes or crushed ice
  • 1 cup club soda or sparkling water--approximately
  • 1 mint sprig to garnish
US Customary - Metric

Instructions

  • Add 5 of the lime wedges and the syrup to a tall glass (highball).
  • Muddle the limes to release the juices and oil.
  • Add the mint leaves. Fill the glass with ice and top it with the soda.
  • Give the drink a stir to combine the ingredients.
  • Slap the mint sprig in your palm a couple of times to release some oils.
  • Garnish the drink with the mint sprig and the last lime wedge. Serve!

Notes

  • You can easily make simple syrup at home. Click here for simple syrup recipe.
  • If you don't have a muddler, you can use the spoon end of a wooden spoon or simply squeeze the lime juice in.
  • If you have large mint leaves, you can use a few less. If they're very small, add a few more.
  • For the mint leaves, you can leave them whole or slice them finely for aesthetic appeal and more mint flavor. Small leaves = better flavor.
  • Gently smacking the mint leaves in your hands will start to extract the plant's oils and bring out the aromatics. It also looks impressive when preparing the drink in front of guests!
  • Place your sparkling water or club soda in the refrigerator well in advance so that it is thoroughly chilled.

Nutrition

Calories: 124kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 77mg | Potassium: 133mg | Fiber: 1g | Sugar: 30g | Vitamin A: 525IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 2mg

Kimchi Shrimp Stir Fry

by Leave a Comment

With this kimchi shrimp stir fry, succulent shrimp are marinated in garlic, ginger and kimchi sauce and then stir fried with butter and vegetables, including kimchi. Besides the short marinating time, this recipe can be prepped and cooked in under 20 minutes, making it an easy and quick weeknight dish the whole family will enjoy!

Kimchi and shrimp stir fry over rice in a bowl on wooden background.

The kimchi flavor complements the shrimp very well. Serve it over basmati rice or your favorite kind of rice.

If you like shrimp for dinner: You can also check out my tutorial for how to grill jumbo shrimp or these shrimp balls and electric skillet shrimp.

This ground beef stir fry and quinoa shrimp stir fry are also easy, quick and delicious.

[feast_advanced_jump_to]

Kimchi Shrimp Ingredients

Kimchi shrimp stir fry ingredients prepped and labeled.
  • shrimp - Peeled and deveined.
  • butter (not pictured) - To cook the shrimp in.
  • olive oil - Regular olive oil is suitable for sautéing and stir-frying.
  • napa cabbage - Napa cabbage (a type of Chinese cabbage) is softer and sweeter than other types and has a more mild taste, letting the kimchi spices shrine through in this recipe. If you can't find it, it is perfectly fine to substitute it with your typical green cabbage. Just note that the green cabbage may take longer to cook, as the leaves are thicker and not as tender. I also love bok choy in stir fries.
  • broccolini - Although you can substitute regular broccoli for the broccolini in this recipe, I recommend you give the broccolini a try. I picked quicker cooking vegetables for this recipe to keep it quick and easy.
  • kimchi + the brine - Seafood and kimchi pair well together. After all, kimchi is typically made with seafood products and these can include: fish sauce, salted baby shrimp, anchovy extract, etc. Even the vegan varieties usually contain products from the sea, such as sea vegetables (seaweed), to help provide that umami flavor kimchi is known for.
  • To serve - Basmati rice, lime wedges and green onions.

*Check recipe card for full ingredient amounts.

Pro Tip: If the broccolini stems are very thick, you can slice them in half so that they cook quicker.

How to Make it

Shrimp cooking in a frying pan.
Vegetables with chopsticks in pan.
  1. Marinate shrimp. Marinate the shrimp with the garlic, ginger and kimchi brine for 30 minutes.
  2. Cook shrimp. Heat a large skillet or wok over medium heat. Add the butter and let it melt. Add the shrimp and let them cook in the butter until they turn pink and opaque (no longer translucent), about 2 minutes per side. Remove the shrimp/butter and reserve.
  3. Cook vegetables. In the same pan/wok, add the olive oil and turn up the heat to medium-high. Add the cabbage, red peppers, and broccolini. Stir fry for a few minutes, until veggies are crisp-tender. Add the kimchi and soy sauce and stir fry for 1 more minute. Turn off the heat.
  4. Return shrimp to pan. Add the reserved shrimp with the butter back to the pan with the veggies.
  5. Serve. Serve immediately over basmati rice with lime wedges on the side. Garnish with the green onions.
Kimchi shrimp stir fry over rice in a bowl.

Recipe FAQs

Is shrimp used in kimchi?

Some kimchi does contain salted fermented shrimp, dried shrimp or shrimp paste. It helps to give the kimchi salty, umami flavor.

How many calories are in kimchi shrimp?

This kimchi shrimp has an estimated 151 calories per serving. There are 4 servings in total.

How long do leftovers last?

Leftovers can be stored in a covered container in the fridge for up to 3 to 4 days.

Kimchi shrimp with stir fried broccolini, cabbage and red bell pepper in bowl.

More Kimchi Recipes To Try

If you tried this 🍤 Kimchi Shrimp Stir Fry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Kimchi and shrimp stir fry over rice in a bowl on wooden background, overhead shot.
Print Pin
5 from 2 votes

Kimchi Shrimp Stir Fry

This kimchi shrimp stir fry consists of succulent shrimp marinated in garlic, ginger and kimchi sauce and then stir fried with butter and vegetables, including kimchi.
Course Main Course
Cuisine Chinese, Korean
Prep Time 10 minutes
Cook Time 8 minutes
Marinating Time: 30 minutes
Total Time 48 minutes
Servings 4
Calories 151kcal
Author Joss Dyckson

Equipment

Ingredients

For the Marinade

  • 1 ½ pounds shrimp peeled and deveined
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 tablespoons kimchi brine from the jar of kimchi

For the Stir Fry

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups napa cabbage (or green cabbage) shredded
  • 1 red bell pepper sliced
  • 1 bunch broccolini cleaned and bottoms trimmed
  • ¾ cup kimchi
  • 2 ½ tablespoons soy sauce

To Serve

  • basmati rice cooked
  • lime wedges
  • green onions sliced
US Customary - Metric

Instructions

  • Marinate the shrimp with the garlic, ginger and kimchi brine for 30 minutes.
    1 ½ pounds shrimp, 3 cloves garlic, 1 tablespoon ginger, 2 tablespoons kimchi brine
  • Heat a large skillet or wok over medium heat. Add the butter and let it melt.
    3 tablespoons butter
  • Add the shrimp and let them cook in the butter until they turn pink and opaque (no longer translucent), about 2 minutes per side. Remove the shrimp/butter and reserve.
  • In the same pan/wok, add the olive oil and turn up the heat to medium-high.
    1 tablespoon olive oil
  • Add the cabbage, red peppers, and broccolini. Stir fry for a few minutes, until veggies are crisp-tender.
    2 cups napa cabbage (or green cabbage), 1 red bell pepper, 1 bunch broccolini
  • Add the kimchi and soy sauce and stir fry for 1 more minute. Turn off the heat.
    ¾ cup kimchi, 2 ½ tablespoons soy sauce
  • Add the reserved shrimp with the butter back to the pan with the veggies.
  • Serve immediately over basmati rice with lime wedges on the side. Garnish with the green onions.

Notes

  • If the broccolini stems are very thick, you can slice them in half so that they cook quicker.
  • Although you can substitute regular broccoli for the broccolini in this recipe, I recommend you give the broccolini a try. I picked quicker cooking vegetables for this recipe to keep it quick and easy.
  • Leftovers can be stored in a covered container in the fridge for up to 3 to 4 days.

Nutrition

Calories: 151kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 721mg | Potassium: 196mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2065IU | Vitamin C: 88mg | Calcium: 71mg | Iron: 1mg

Bison Tacos

by 6 Comments

These bison tacos have almost the same flavor and texture as beef tacos but with leaner meat. This recipe can be prepared in less than 20 minutes.

Bison tacos layered in a dish. Tomatoes, cilantro, red onion, ground bison and sour cream on the side in small bowls.
[feast_advanced_jump_to]

The Appeal of Bison Tacos Vs. Beef

  • Mild. Bison is fairly mild in flavor, so you can add your favorite toppings without a clashing of flavors. You can add the classics but sometimes I like to get wild and put kimchi on my tacos.
  • Just as Quick. This quick dinner is great for any night of the week (not just Taco Tuesday) with basic ingredients that you probably have on hand.
  • Leaner. The best part about ground bison is that it can be easily substituted in typical beef recipes, like in this ground bison tacos recipe. The big difference is bison meat is lean and I prefer the flavor over beef.
  • Versatile. Because you can add or leave out ingredients like tomatoes and cilantro, these bison tacos are an easy choice for picky eaters. Let your guests pick their toppings and everyone is happy. You can also serve them out of a tortilla chip bag like I do with my taco in a bag recipe.

Nailed It

Recipe Review From Mary: ⭐⭐⭐⭐⭐ "I was nervous to work with Bison. This was easy and delicious. Thank you."

If you're loving the taste of ground bison too, you can try my tasty bison and mushroom meat sauce, these baked bison burger sliders that are total flavor bombs or this ground bison chili.

Ingredients

Bison taco ingredients prepped and labeled.
  • ground bison meat - Compared to other similar types of meat, it is low in calories but still high in protein, making this a great substitute if you're watching your diet. For example, bison has lower fat and calories than beef. While 4 ounces of raw 80% lean ground beef is around 288 calories, 4 ounces raw ground bison is only around 164 calories.
  • Mexican seasoning - Or taco spices. I use seasoning that doesn't contain any cornstarch or thickeners. If you use a taco packet with cornstarch, you might have to add more water.
  • taco shells - I use hard taco shells for this recipe. Feel free to serve this dinner with soft tacos or a mix of both.
  • toppings: Avocado, tomatoes, lime juice, red onion, sour cream, salsa verde and fresh cilantro leaves. These are completely adjustable depending on your preferences.

*Check recipe card for ingredient amounts.

Chef's Note: You can add my suggested toppings or pick your favorite.

How to Make Bison Tacos

Chopped avocado and tomatoes in bowl with lemon squeezer.

Step 1. Make the salsa. In a small bowl, mix the avocado, tomatoes and lime juice together.

Ground bison in pan.

Step 2. Cook the bison meat. Cook the ground bison over medium heat and break it up into pieces with a wooden spoon. Let it brown for 3 minutes before beginning to stir.

Ground bison in pan with garlic.

Step 3. Add garlic. Once the meat is fully browned, add the minced garlic and stir fry for another minute.

Ground bison and Mexican spices in pan.

Step 4. Add seasoning. Add the water and Mexican seasoning. Mix until well combined. Check the seasoning to see if it needs any salt.

Bison hard tacos layered in a dish. Sour cream and sliced red onions on the side.

Step 5. Serve. Spoon the warm meat into the taco shells. Top the bison tacos with all of the toppings and enjoy immediately!

Joss' Secrets For Better Bison Meat Tacos

Because bison is leaner, it cooks faster than beef. Make sure to keep an eye on the cooking process while you're making these bison tacos and cook it to an internal temperature of 160°F, but not beyond that for best results.

Hard taco shells on pan.

When it comes to warming the hard taco shells, there are different ways and outcomes. I recommend baking them in the oven because it heats the shells evenly while you cook the meat and you can keep them in a warm space until ready to serve.

Oven Method:

  1. Preheat the oven to 325°F.
  2. Place the shells on a baking sheet, separating them a little.
  3. Bake them for about 6 to 7 minutes, until warm and crisp.
  4. Then you can turn the oven off and leave them in to keep the shells warm until the meat and toppings are ready to serve.

Microwave Method: If you want to heat them faster, put them in the microwave.

  1. Place the shells on a microwaveable plate, slightly pulled apart.
  2. Heat them in the microwave on high power for 45 seconds, or until warm.

Recipe FAQs

Are buffalo and bison the same thing?

They are actually not the same, although they are both in the bovidae family. Bison have bigger heads and shorter horns than buffalo; they also have beards and large humps at their shoulders, whereas buffalo do not. Bison are found in North America and parts of Europe, whereas buffalo are found in South Asia and Africa.

What does bison taste like?

Bison tastes very similar to beef but less greasy and slightly sweeter. Although it is said to taste earthy because of the iron content, it does not have a gamey taste! I personally prefer the taste of bison to beef.

How do you store the leftover bison tacos?

Leftover taco shells can be stored in a zip-top bag. The cooked ground meat can be stored in the fridge in a covered container for up to 3 to 4 days. It can also be frozen for up to 4 months.

Bison hard tacos layered in a dish with green salsa.

More Delicious Bison Recipes to Try

If you tried this 🌮 Bison Tacos Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Print Pin
5 from 4 votes

Bison Tacos

These bison tacos have almost the same flavor and texture as beef tacos but with leaner and healthier meat! It's a quick dinner for any night of the week (not just Taco Tuesday) with basic ingredients.
Course Main Course
Cuisine Canadian, Mexican
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 10 tacos
Calories 173kcal
Author Joss Dyckson

Equipment

Ingredients

For the Tacos

  • 1 tablespoon canola oil
  • 1 pound ground bison meat
  • 1 tablespoon garlic minced
  • 2 tablespoons water
  • 2 tablespoons Mexican seasoning mix or Taco seasoning
  • 10 hard taco shells warmed

Toppings

  • 1 ripe avocado chopped
  • 1 cup Roma tomatoes chopped
  • 1 tablespoon lime juice
  • ½ cup red onion sliced
  • sour cream
  • salsa verde aka. green salsa
  • fresh cilantro leaves optional
US Customary - Metric

Instructions

  • In a small bowl, mix the avocado, tomatoes and lime juice together. Set aside.
    1 ripe avocado, 1 cup Roma tomatoes, 1 tablespoon lime juice
  • Heat the canola oil in a large skillet over medium heat. Add the ground bison to the pan and break it up into pieces with a wooden spoon. Let it brown for 3 minutes without stirring.
    1 tablespoon canola oil, 1 pound ground bison meat
  • Continue to break it up into smaller pieces, until the meat is fully browned, stirring occasionally. Add the minced garlic and stir fry for 1 minute.
    1 tablespoon garlic
  • Add the water and Mexican seasoning. Mix until well combined. Check the seasoning and add salt, if needed. Remove from heat.
    2 tablespoons water, 2 tablespoons Mexican seasoning mix
  • Spoon the warm meat into the taco shells. Top with the avocado mixture, red onions, sour cream, salsa verde and fresh cilantro. Serve immediately!

Notes

  • Nutrition: The nutrition information does not include the toppings.
  • Taco Seasoning: I use seasoning that doesn't contain any cornstarch or thickeners. If you use a taco packet with cornstarch, you might have to add more water.
  • Toppings: These toppings are completely optional. Use my suggestions or pick your favorite.
  • Internal Temp: Because bison is leaner, it cooks faster than beef. Make sure to keep an eye on the cooking process and cook it to an internal temperature of 160°F, but not beyond that for best results.
  • To warm the hard taco shells in the oven:
    • Preheat the oven to 325°F.
    • Place the shells on a baking sheet, separating them a little.
    • Bake them for about 6 to 7 minutes, until warm and crisp.
    • Then you can turn the oven off and leave them in to keep the shells warm until the meat and toppings are ready to serve.
  • Leftovers:
    • Leftover taco shells can be stored in a zip-top bag.
    • The cooked ground meat can be stored in the fridge in a covered container for up to 3 to 4 days. It can also be frozen for up to 4 months.

Nutrition

Calories: 173kcal | Carbohydrates: 8g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 158mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

The Best Home Coffee Roaster: Top 5 Picks Reviewed

by Leave a Comment

Check out my buying guide below as well as reviews of some of the best home coffee roasters on the market. Knowing some information ahead of time comes in very handy when you are looking at purchasing one of these convenient appliances.

Cropped image of cooling container and waitress's hands holding coffee beans.

Have you ever tried roasting your own raw coffee beans at home or are you new to the art? There are multiple ways people do this including using their oven, a frying pan on the stove or some people even use a popcorn maker.

Personally, I avoid all of those and use a purpose-built home coffee roaster for the best results and ease. Nothing beats the end result: a fresh, homemade cup of joe roasted to your liking! You can also use your freshly roasted coffee beans to make homemade lattes such as this gingerbread latte and marshmallow pumpkin latte.

Some of the things to consider before making a purchase include features, cost, etc.

[feast_advanced_jump_to]

Home Coffee Roaster Comparison Table

ModelFeatures
Nuvo Eco Ceramic
Ceramic manual coffee roaster on white background.
CHECK PRICE ➜		Type: Manual ceramic
Separate Heat Source Required: Yes
Batch Size: 1 oz. to 2.5 oz. (30 g to 70 g)
Warranty: Unspecified
Fresh Roast SR800
Fresh Roast Coffee Roaster SR800 on white background.
CHECK PRICE ➜		Type: Electric/Air 120V
Separate Heat Source Required: No
Batch Size: 8 oz. wet processed/6 oz. dry processed
Warranty: 1 year
Bar Well Coffee Bean Roaster Machine
White and black coffee bean roaster machine on white background.
CHECK PRICE ➜		Type: 110V 1200W Electric with Rotating Rods
Separate Heat Source Required: No
Batch Size: 26.4 oz./750 g
Warranty: 1 year
Jiawanshun Home Roaster
Jiawanshun Home Coffee Bean Roaster on white background. Jar of coffee beans in the background.
CHECK PRICE ➜		Type: 110V 1200W Electric with Rotating Rods
Separate Heat Source Required: No
Batch Size: 17.0 oz./500 g
Warranty: 1 year
KALDI Motorized Home Coffee Roaster
Kaldi Home Coffee Roaster on white background.
CHECK PRICE ➜		Type: Motorized Drum
Separate Heat Source Required: Yes
Batch Size: 10 oz./300 g
Warranty: Unspecified

Coffee Roaster Types

There are different styles of home coffee roasters and we will go over some of the different types to make you more familiar with what is out there and figure out what you might be most comfortable with.

It is important to note that for each model there is a learning curve and will take some getting-used to, whichever one you choose. But once you get the hang of it, roasting your own coffee can be very rewarding and it's a fun skill to acquire!

Electric

Jiawanshun Home Coffee Bean Roaster on white background. Jar of coffee beans in the background.
Fresh Roast Coffee Roaster SR800 on white background.
  • With the electric models, you simply plug them in to an electrical outlet to turn them on and they will heat/stir the beans.
  • Some styles use hot air to roast and move the beans around and some operate more like those popcorn makers with rods that rotate horizontally (both pictured above).
  • We don't recommend using popcorn makers in place of purpose-built roasters at all. With coffee bean roasters, you can control the heat throughout the roast and they are designed specifically for roasting coffee beans. I know people who have used popcorn makers for roasting raw coffee beans, but they burnt out the machines very quickly and they weren't covered under warranty any longer.
  • The hot air method cooks the beans from the inside out which is said to maximize flavor.
  • You can control the temperature and sometimes the fan, etc. throughout the roasting process with the dials, depending on the model.
  • They are easy to use and clean up. The chaff (the papery skin that flakes off when the beans are roasted) is contained with the use of a lid and you simply blow it off during the cooling process with your breath, a fan/wind from outdoors or a cooling machine. Some models have separate chaff containers.
  • They are easy to set up outdoors. Outdoors is a better option than indoors, in my opinion, as roasting does create a lot of smoke and an intense smell.
  • You can watch the beans as they roast.
  • Has a high yield.
  • You can also use certain models (check with the manufacturer) to roast nuts and seeds, so that is a bonus!

I have a detailed tutorial here on how to roast coffee beans with this type of roaster!

Drum Roaster

Kaldi Home Coffee Roaster on white background.
  • The drum type consists of a drum powered by a motor, hopper, probe rod, thermometer and chaff holder.
  • You will still need a heat source from a gas stove or outdoor gas burner, etc.
  • With this method you will place the roaster on the heat source with the power turned on to get the drum in rotation. Then you add the green beans to the hopper and the drum will spin the beans around as they roast.
  • This method will get you a higher yield than you can achieve with the small manual roaster.
  • You can use a sampler tool to check on the progress.
  • The chaff tray is convenient for holding the chaff.
  • Some people prefer drum roasting over air roasting as it roasts slower but some would argue that this causes the beans to lose more flavor and prefer air roasting for better flavor.

Manual Ceramic

Ceramic manual coffee roaster on white background.
  • The manual types are made of ceramic which is a heat resistant material.
  • You will need a heating source to use a ceramic roaster such as a gas stove or outdoor grill.
  • You will also need to manually shake the beans around during the roasting process. You have full control and can achieve a nice and even roast.
  • The handle does get hot so it is best to use a heat glove or oven mitts when it is above the heating source.
  • This style usually has a small yield so it is best for small batch roasting.
  • If you are using it inside of your home, be prepared to have a mess of chaff to clean up.

Cost

  • As the manual roaster is your most simple type of coffee roasting machine, this is going to be one of your least expensive options.
  • Electric home coffee roasters are more expensive than the manual type but still affordable.
  • Once you get into the motor driver/drum types, you will see the cost go up considerably but some people love to use them and find them to be worth it.

Warranty

A warranty is something you may find important when looking for a home roaster for peace of mind. Most types will come with a 1 year warranty but some may offer longer warranties and this is something to keep in mind.

Handy Tools

Rather than cooling the beans in a colander manually, you can try out this nifty cooling machine. It cools the beans down quickly and removes the chaff.

Gator Coffee Container on white background.

Coffee canister with CO2 valve. This canister keeps the coffee beans fresh by locking out oxygen but allowing the CO2 to escape.

Manual Burr coffee grinder on white background.

Manual coffee bean grinder. You can control the coarseness of your grind, it's quiet and only manpower is required.

Kaffe Electric Coffee Grinder on white background.

Electric coffee grinder. You can leave this on your countertop and grind your fresh coffee beans whenever the mood strikes.

Top 5 Home Coffee Roaster Reviews

#1. Nuvo Eco Ceramic Handy Coffee Bean Roaster

Ceramic manual coffee roaster on white background.

This manual, ceramic, coffee bean roaster is probably one of the simplest roasters of the bunch. The interior structure is waffle-shaped and there is an opening where you can listen for the beans to crack. If the use of cowhide bothers you, then you will want to avoid purchasing this model as the handle is covered with it to help protect your hands from the heat.

It does require a heat source, such as a gas stove or outdoor grill and you also need to swirl the roaster over the heat in a circular or number 8 motion. The waffle shape helps to evenly roast the beans without over-exerting your wrists. It holds up to approximately 2.5 oz./70 g of raw coffee beans, so a small batch is all you will get in one go. When the beans are finished roasting, you can conveniently pour them out of the handle and into a colander or strainer to cool them.

It's a step up from using a frying pan as it is designed specifically for roasting coffee beans.

PROS

  • Even roasting
  • Easy to use/clean
  • The small size makes it convenient to travel with and store
  • Lower price point

CONS

  • Needs a heating source
  • The chaff can get messy
  • Small batch
  • Requires manual shaking

The Nuvo Ceramic is great for those who are interested in small-batch roasting with a simple, cheap, hand-held model that you can conveniently take with you on camping trips.

BUY HERE

#2. Fresh Roast SR800

Fresh Roast Coffee Roaster SR800 on white background.

The Fresh Roast SR800 is a US 120V electric air roaster that comes with a 1 year warranty. It can roast up to 8 oz. wet-processed coffee beans or 6 oz. dry-processed beans at a time. It is an all in one machine with a convenient, digital temperature display with 9 levels of heat adjustment and a cooling cycle. You can adjust the fan, giving you more control over the air-flow process (the lower the fan speed, the higher the temp will be). The chaff is nicely contained in a basket which is really helpful, especially if you are using it indoors.

Although this is electric, you still need to pay attention to the machine as the beans are roasting and adjust the controls throughout, just like most coffee roasters.

If you are using it indoors, you should know that it does not have a smoke reducer but the top of the machine does slow the flow of the smoke. Roasting underneath your kitchen fan would be a good idea or go outdoors (but keep in mind that cool temperatures can slow the roaster down).

Fresh Roast SR800 Manual

PROS

  • Doesn't require a separate heat source
  • You have control over heat, air flow and time to maximize flavor
  • Chaff is contained
  • Quiet

CONS

  • The use of an extension cord may affect the performance of the roaster so keep this in mind
  • Higher price point
  • May take some time to get a hang of the controls to get the roast you like
  • Some consumers complain of the glass holder being flimsy

The Fresh Roast SR800 is great for both newbies and more experienced roasters who are looking for convenience but still want to experiment and have control over their roast.

BUY HERE

#3. Bar Well Electric Home Coffee Bean Roaster

White and black coffee bean roaster machine on white background.

The Bar Well electric coffee roaster is a multi-use machine with turning rods. According to the manufacturer, you can also use it to roast nuts, seeds, popcorn, legumes, etc.

It has a food-grade non-stick layer which makes it easy to clean and a honeycomb design. The glass lid allows you to view the beans while they are roasting as well as ventilates the smoke during the heating process. The rotating rods stir the beans for you and if a bean is caught up in them, they will auto-reverse.

It has heat resistant handles, a temperature dial up to 464°F/240°C as well as a built-in timer if you upgrade. It boasts a large capacity of 1.65 lbs/750 g in one batch.

It is easy to use and more affordable than some of the other electric types. It is best to use outdoors or in a well-ventilated area.

PROS

  • Easy to use and clean
  • Doesn't require a separate heat source
  • Non-stick
  • Multi-function
  • Large batch

CONS

  • The pot cannot be immersed in water
  • It doesn't cool the beans
  • You need to remove the chaff from the beans when they are done roasting

The Bar Well is best for beginner roasters who are looking for convenience and less settings which are easy to control.

BUY HERE

#4. Jiawanshun Home Coffee Bean Roaster

Jiawanshun Home Coffee Bean Roaster on white background. Jar of coffee beans in the background.

The Jiawanshun Home coffee bean roaster is similar to the Bar Well electric with a few minor differences. The capacity of this model is 17.0 oz./500 g per batch. It also has a temperature range up to 464°F/240°C. The glass lid has 4 vent holes and is clear so that you can view the progress of the beans. It is also a multi-function machine, so if you are interested, you could roast nuts, seeds, other types of beans, etc.

It has basic controls (on/off and temperature control) making it very easy to use. It has a non-stick honeycomb design on the surface and a mixing rod, which helps with even roasting and clean-up. It is offered with a voltage of 110V and has 1200W power or you can upgrade to 110V-220V. On the sides of the roaster you will find thick anti-scald handles. This model comes with a 1 year warranty.

PROS

  • Easy to use and clean
  • Non-stick
  • You can watch the progress of the beans through the clear glass lid
  • Multi-function

CONS

  • The pot cannot be immersed in water
  • The batch size isn't as large as the Bar Well model
  • It doesn't cool the beans
  • You need to remove the chaff from the beans afterwards

The Jiawanshun is best for beginner roasters wanting a roaster that is easy to control and don't need the extra large batch capacity.

BUY HERE

#5. KALDI Motorized Home Coffee Roaster

Kaldi Home Coffee Roaster on white background.

The Kaldi motorized home coffee roaster is quite different from the previous models and more like a mini pro version. The motor is for the drum that spins the beans, but a separate heat source, like a gas stove or outdoor gas burner, is still required.

It's made of stainless steel and the thermometer range is up to 480f/250C. It has a chaff container and a sample probe to check on the progress of the beans.

Like the other roasters, you will need to use it in a well-ventilated area such as under your range hood or outdoors. You can roast up to 10 oz./300 g of green beans which is pretty good.

PROS

  • Even roasting with good circulation
  • User friendly
  • The chaff is contained

CONS

  • You need a separate heat source
  • High price point
  • Might take some time to figure out your desired roast

The Kaldi is great for those who would like to try their hand at a drum roaster, and want good, user-friendly control of the process.

BUY HERE

Conclusion

As you can see, you have quite a few different options when it comes to home coffee bean roasters and it will boil down to preference. You can go with manual ceramic for the simplest type that is very portable, motorized drum roasters that require a heat source or electric versions that don't require one.

Either way, they are more convenient and controlled than using a baking sheet in the oven or frying pan on the stove to achieve an evenly roasted, fresh batch of coffee beans.

The one that I would recommend if you are on a budget, and the same type that I use personally at home, would be the Bar Well Electric Home Coffee Bean Roaster. It's more affordable, so you're not making as big of a commitment. It's great for beginners because it's easy to use and clean and having less settings to deal with during roasting = less intimidating and less time to get used to it.

However, If you are interested in using the much-loved hot air method and would like more control over the roast, the Fresh Roast may be the way to go for you.

I hope this guide with reviews has helped you in choosing a home coffee roaster!

More Buying Guides to Consider

If you enjoyed this buying guide for The Best Home Coffee Roaster Reviews or any other post on my website, please let me know what you thought in the 📝 comments below. And please share the post!

Easy Homemade Chocolate Gravy

by 1 Comment

If you love chocolate and you want to explore unique ways of serving it, this easy, homemade chocolate gravy recipe is for you! This isn't just your average chocolate sauce; it's more like a delicious fusion of silky chocolate sauce and velvety pudding.

Muffin covered in chocolate gravy on small white plate.

Offer your guests a sweet breakfast on a Sunday morning (the typical way of serving it) with tea, or serve this dish after supper for a unique dessert. It's an easy recipe that takes about 10 minutes to prepare.

What's unique about this recipe is the fat component comes from the cocoa butter found in the white chocolate, instead of adding a fat like dairy butter.

White chocolate has a cocoa butter content of at least 20%. Higher quality white chocolate will have higher amounts of cocoa butter.

Unlike thin chocolate sauce, this gravy uses flour to create a rich, spoon-able texture you can adjust to your liking.

This dessert gravy is simply a sweet topping for biscuits. Think of it as a cozy cousin to chocolate-covered doughnuts or breakfast pastries. Chocolate on a biscuit is my kind of breakfast!

Speaking of covering things in chocolate, these homemade chocolate covered coffee beans, chocolate spoons and Canadian Cuban lunch chocolate bars are also very popular.

[feast_advanced_jump_to]

🍫 What is Chocolate Gravy?

Chocolate gravy is a sweet gravy made with fat, flour, cocoa powder, sugar and a liquid such as water or milk. It has base ingredients that are similar to a classic brown gravy, however, it's the sweetness and order of combining the ingredients that differs.

While typical gravy starts with a roux of fat and flour, this gravy adds the fat towards the end.

📝 Ingredients

Chocolate gravy ingredients prepped and labeled.
  • unsweetened cocoa powder - Look for high-quality brands with fewer additives. This will give the gravy a richer, stronger chocolate flavor.
  • AP flour - To thicken the gravy.
  • milk - You can use water if preferred.
  • white chocolate - It is best to use a white chocolate bar instead of chocolate chips because it is higher quality and will result in a smoother gravy. Make sure to break it into small pieces so that it melts easier.

*Check recipe card for ingredient amounts.

📖 Recipe Tweaks

What's gravy about this recipe is you can adjust one simple ingredient to match different occasions: the flavor extract. Here are some alternatives to vanilla extract to match different holidays.

  • Christmas: orange, gingerbread, peppermint
  • Valentine's Day: red velvet, cinnamon, strawberry
  • St. Patrick's Day: mint
  • birthdays: cake batter, banana
  • other: coffee, butterscotch, coconut

🥣 How to Make Chocolate Gravy

Chocolate gravy dry ingredients in saucepan with whisk.

Step 1. Mix dry ingredients. Whisk all of the dry ingredients together in a saucepan.

Milk getting whisked into cocoa powder mixture in saucepan.

Step 2. Add milk. Slowly whisk in the milk. Cook over medium heat until bubbling.

Chocolate gravy in a saucepan with wooden spoon and white chocolate pieces.

Step 3. Add chocolate. Remove from heat and add the white chocolate and vanilla.

Chocolate gravy on a spoon over pot.

Step 4. Stir. Stir until fully melted and smooth.

Chocolate gravy pouring over a muffin on a small plate.

Step 5. Serve. Serve warm over biscuits, pastries, fresh fruit etc.

🥞 Serving Suggestions

  • You can enjoy chocolate gravy for breakfast or dessert.
  • This rich, sweet gravy pours directly over your split or crumbled buttermilk biscuits.
  • If you're feeling adventurous, you may dare to drizzle it over a savory meat dish like bison pot roast or sausage and bacon.
  • You can pour the gravy over French toast, regular toast, pancakes, moist pancake bread, pie and sponge cake.
  • It also tastes amazing over fresh fruit and works well in ways similar to my white chocolate ganache recipe.
  • If you're serving a full English breakfast, this condiment poured over biscuits provides an alternative to toast, alongside the savory food items like sausage, bacon and scrambled eggs.
  • Serve your gravy in a gravy boat so guests can pour as much as they want. Add bacon crumbles for an extra savory, salty crunch.
  • Use it as a dip for baked chocolate donut holes.

✅ Joss' Tips

  • Use high-quality cocoa powder. It will give your gravy a richer, more intense chocolate flavor. You can use either natural or Dutch-processed cocoa depending on your taste preference. Dutch-processed is alkalized which mellows it out a bit but adds deeper color and makes it more dissolvable. Natural cocoa powder will have a very strong, acidic, concentrated chocolate flavor. It's the kind I prefer for this recipe.
  • Gradually add the liquid. Slowly add the milk while whisking to prevent lumps.
  • Adjust the thickness. If your gravy becomes too thick, you can thin it out by whisking in a little extra milk. The consistency should be pourable but not runny, similar to traditional gravy.

❓ Recipe FAQs

How long does chocolate gravy last?

Once it cools, store it in an airtight container. It can last for up to 4 days in the fridge or up to 4 to 6 months in the freezer.

How do you reheat chocolate gravy?

Reheat on the stove over medium to medium-low heat or in the microwave. If needed, added a splash of milk while reheating to thin it out.

What does chocolate gravy taste like?

It has a similar flavor to instant chocolate pudding but with a thinner texture: rich, creamy, decadent, fudgy and delicious!

What are the origins of chocolate gravy?

Chocolate gravy is commonly prepared in the Ozarks (Northern Arkansas and Southern Missouri) and Appalachian cuisines. The exact origins of this condiment are unclear. Some speculate that this recipe made the most out of limited resources and was created through a trading network. Another theory suggests it was preserved from Spanish colonies by the Melungeons. Regardless, I think we can all agree it is Southern comfort food at its finest.

How many calories per serving?

Each ¼ cup serving of this chocolate gravy is estimated to have about 149 calories.

A muffin that's been sliced open and coated in chocolate gravy.

🤎 More Mouth-Watering Chocolate Recipes

If you tried this 🍫 Easy Homemade Chocolate Gravy Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Chocolate gravy drizzling from spoon over pot.
Print Pin
5 from 2 votes

Easy Homemade Chocolate Gravy

If you love chocolate and you want to explore unique ways of serving it, this easy, homemade chocolate gravy recipe is for you! Pour it over your pancakes, muffins, biscuits, fresh fruit and more.
Course Breakfast, Dessert, Sauce
Cuisine American
Diet Low Salt, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 ¼ cup servings
Calories 149kcal
Author Joss Dyckson

Ingredients

  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon all-purpose flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cup milk
  • 3.5 ounces white chocolate broken into pieces
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • In a medium saucepan, whisk together the cocoa powder, flour, sugar, and salt.
    3 tablespoons unsweetened cocoa powder, 1 tablespoon all-purpose flour, 3 tablespoons sugar, ¼ teaspoon salt
  • Add the milk while whisking to get any lumps out. Turn the heat to medium.
    1 cup milk
  • Cook and stir frequently, until the mixture starts to bubble and thicken, about 4 to 5 minutes. Remove from heat.
  • Add the white chocolate pieces and vanilla and stir until the chocolate fully melts.
    3.5 ounces white chocolate, 1 teaspoon vanilla extract
  • Serve warm over biscuits, pastries, fresh fruit etc.

Notes

  • Yield: This recipe yields approximately 1 ½ cups gravy.
  • Milk substitute: You can substitute the milk with water, if preferred.
  • Storage: Once it cools, store it in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 to 6 months.
  • Reheating: Reheat on the stove over medium to medium-low heat or in the microwave. If needed, added a splash of milk while reheating to thin it out.

Nutrition

Calories: 149kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 128mg | Potassium: 149mg | Fiber: 1g | Sugar: 18g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

Easy Kimchi Beef Stew

by 1 Comment

This easy kimchi beef stew is a spicy, umami and comforting recipe that comes together in about 40 minutes. What makes this stew stand out is the kimchi and the spicy, salty, slightly-sweet gochujang mixed in. It's also quicker than a traditional stew.

Kimchi stew in a black bowl with sliced scallions. Chopsticks and kimchi on the side.

In Korea, it's known as Kimchi-jjigae, but this version has my own unique twist. Kimchi-jjigae is a staple in Korean cuisine, often served bubbling hot in a clay pot and contains pork and tofu.

I use marinated beef sirloin steaks, which allows for a shorter cook time. In a quick stew, where the cooking time is much shorter, sirloin can remain tender and flavorful.

If you really enjoy kimchi (like myself), I think you'll also like my creamy kimchi pasta, fusion kimchi pizza and delicious kimchi ramen instant noodle soup with pork.

[feast_advanced_jump_to]

Ingredients

Kimchi beef stew ingredients labeled.
  • sirloin steaks - Read more about the choice of stew meat below.
  • flour - To thicken the stew.
  • kimchi - Kimchi is the star ingredient in this recipe, which is a Korean fermented food made with napa cabbage.
  • gochujang - What is Gochujang? Gochujang is a thick red paste made from red pepper powder, sticky rice, fermented soybeans and salt. It is both spicy and a tad sweet, which pairs well with the sour kimchi. It gets its sweetness from the rice because as it ferments, the starch turns to sugar. It has a very strong taste and should be used in moderation. It is found in Korean markets and most supermarkets.

*Check recipe card for ingredient amounts.

Choosing Your Stew Meat

Sirloin is best for this quick-cooking beef stew recipe because it will be tender with a short amount of cooking time. Overcook it and it will become tough. This is why I also use sirloin for this easy sheet pan beef and broccoli that you might like.

If you are wanting to cook the stew in a slow cooker, there are plenty of tougher cut beef options for your kimchi beef stew that need a longer time to cook.

Some tough-cut options include round cuts, brisket (if you ever have leftover brisket, you must try these bison brisket nachos), short rib, oxtail, and chuck. Round cuts are lower in cost and better for slow cooking:

  • Chuck. Chuck is a popular choice because of its toughness and fat content and tends to be budget-friendly.
  • Brisket. Brisket used to be inexpensive but has increased in price lately. It has a good balance of toughness and fat content.
  • Short rib or oxtail. Short rib and oxtail have more fat for flavor, but both tend to be expensive, and oxtail is difficult to find in stores.

These choices of tough meat are popular in slow cooker stews (like my slow cooker bison stew) because during the cooking process, the protein breaks down and this makes the meat tender and moist. On the other hand, if tender meat is cooked for a long time, it will cause the meat to turn chewy.

How to Make Kimchi Beef Stew

Sliced beef sirloin in bowl.

Step 1. Marinate the stew meat. Marinate the sirloin with the garlic, rice wine vinegar and ground black pepper for 15 minutes at room temperature.

Beef sirloin strips in pot with garlic.

Step 2. Brown the beef. Heat a large pot over medium-high heat and add canola oil. Once the oil is hot, add the beef strips and fry them for a couple of minutes to brown the outside. Add the flour and mix it around with the beef until it dissolves.

Kimchi beef stew in pot.

Step 3. Add kimchi. Add the kimchi, soy sauce, gochujang and water to the pot and mix it. Bring to a boil and then reduce heat to a simmer. Simmer, uncovered, for 15 minutes.

Kimchi beef stew in bowl with chopsticks and kimchi on the side.

Step 4. Serve. Garnish with the green onions. Serve the Korean kimchi stew.

Hungry for more? Find more simple dinner recipes here!

Joss' Top Tip

To make it easier to slice the beef thinly, first place the raw steaks in the freezer for about 30 minutes so that they firm up.

Serving Suggestions

  • For an Asian side dish that will soak up all the goodness in this stew, milk bread or Korean kimchi pancakes would be a great idea.
  • You can choose to go with standard crusty bread or these simple and quick toast points.
  • Sourdough or rye are more of my favorites.
  • Mashed potatoes and rice are a common side for stew.
  • You really can't go wrong with cornbread, biscuits, mashed potatoes, rice and green salad. Try it with this fresh kimchi salad.

Easy Kimchi Beef Stew FAQs

How many calories are in each serving?

In this kimchi stew recipe, there are approximately 412 calories per serving, based on nutritional calculators.

How long does it last in the fridge?

This kimchi stew should last up to 3 to 4 days if stored properly in a covered container.

Can you freeze it?

Yes! It can be frozen for up to 3 months. Make sure to let it cool first!

Kimchi stew in a black bowl with sliced scallions.

More Delicious Kimchi Recipes to Try

If you tried this Asian-style Easy Kimchi Beef Stew Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Kimchi beef stew in Asian bowl.
Print Pin
5 from 2 votes

Easy Kimchi Beef Stew

This easy kimchi beef stew is a spicy, umami and comforting recipe that can be completed in only 40 minutes. What makes this stew stand out is the kimchi and the spicy, salty, slightly-sweet gochujang mixed in.
Course Main Course
Cuisine American, Korean
Prep Time 10 minutes
Cook Time 17 minutes
Marinating Time 15 minutes
Total Time 42 minutes
Servings 4
Calories 412kcal
Author Joss Dyckson

Ingredients

  • 2 pounds sirloin steaks sliced thinly
  • 4 cloves garlic minced
  • ¼ cup rice vinegar
  • 1 teaspoon black pepper
  • 2 tablespoons canola oil
  • ¼ cup flour
  • 1 ½ cups kimchi with the liquid--no need to drain it
  • 1 tablespoon soy sauce
  • 1 tablespoon gochujang
  • 2 cups water
  • ¼ cup green onions sliced (to garnish)
  • red pepper flakes to garnish--if you like it spicy
US Customary - Metric

Instructions

  • Marinate the sirloin with the garlic, rice wine vinegar and ground black pepper for 15 minutes at room temperature.
    2 pounds sirloin steaks, 4 cloves garlic, ¼ cup rice vinegar, 1 teaspoon black pepper
  • Heat a large pot over medium-high heat and add the canola oil. Once the oil is hot, add the beef strips and fry them for a couple of minutes to brown the outside.
    2 tablespoons canola oil
  • Add the flour and mix it around with the beef until it dissolves.
    ¼ cup flour
  • Add the kimchi, soy sauce, gochujang and water to the pot and mix it all together.
    1 ½ cups kimchi, 1 tablespoon soy sauce, 1 tablespoon gochujang, 2 cups water
  • Bring to a boil and then reduce heat to a simmer. Simmer, uncovered, for 15 minutes.
  • Garnish with the green onions and red pepper flakes. Serve!
    ¼ cup green onions

Notes

  • Storage: This stew should last up to 3 to 4 days if stored properly in a covered container. You can freeze it for up to 3 months.
  • Stew Meat: Sirloin is best for this quick-cooking stew recipe because it will be tender with a short amount of cooking time. Overcook it and it will become tough. It's best to slice it thinly against the grain for this recipe.
  • Slicing Tip: To make it easier to slice the beef thinly, first place the raw steaks in the freezer for about 30 minutes so that they firm up.
  • Slow Cooker Option: If you are wanting to cook the stew in a slow cooker, there are plenty of tougher cut beef options for your kimchi stew that need a longer time to cook, including brisket, short rib, oxtail, and chuck. Cook on high heat for 4 to 6 hours or until the meat is tender.

Nutrition

Calories: 412kcal | Carbohydrates: 9g | Protein: 51g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 388mg | Potassium: 827mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 4mg

Raspberry Twist Cocktail

by 1 Comment

Get ready for a pool party or backyard bash with this raspberry twist cocktail! This fun and tasty bevy has just the right amount of sweet and tart. You will need a blender and about 5 minutes of your time.

Raspberry twist cocktail in champagne glasses.

This raspberry twist is fruity, fresh and fizzy; the perfect drink for summer! Whether it's for a girls' night, wedding, backyard BBQ or pool party, this beverage is sure to be a hit. This recipe makes an entire pitcher to share with guests.

I love using fresh raspberries in my drinks and desserts, including this raspberry Crème Brûlée and raspberry no bake cheesecake in a jar because nothing beats that real raspberry flavor and they're plentiful in my backyard.

This raspberry cocktail recipe was actually co-created by my whole family; we all put our own 'twist' on it. Believe it or not, it began as a passion fruit mojito pitcher recipe and transformed into this raspberry creation.

If you're into fun, summer flavors, you might also enjoy trying a hibiscus cosmopolitan for a different kind of refreshing vibe.

[feast_advanced_jump_to]

Why This Raspberry Cocktail is a Must-Try

  • Visual Appeal: The natural, bright red color adds visual appeal.
  • Easy: All you need to do is blend it up. Plus, you can use fresh or frozen raspberries for convenience.
  • Tasty: It tastes dangerously good so drink responsibly. The sweet-tart balance of raspberries complements white rum perfectly for summertime flavors. No fake raspberry flavor in this cocktail!
  • Summertime Vibes: Light, refreshing and in season, raspberry drinks are perfect for summer evenings.

Ingredients

Raspberry cocktail ingredients prepped and labeled.
  • fresh or frozen raspberries - I like keeping frozen on hand because they are available year round.
  • lemons - You will want to have lemons on hand for freshly squeezed lemon juice and the beautiful lemon twist garnish (video further down). If you end up having extra lemons, make lemonade.
  • Grand Marnier - An orange liqueur.
  • white rum - Light, soft and sweet, perfect for cocktails like this raspberry twist.
  • white sugar - To sweeten the drink up. If you prefer, you can sweeten it with a raspberry cocktail syrup.
  • soda water - Can use club soda or your favorite sparkling water.

*Check recipe card for ingredient amounts.

Recipe Tweaks

  • You can make this same drink with lime juice instead of lemon. Garnish with a candied lime slice instead of the lemon twist.
  • Blackberries in place of the raspberries tastes just as amazing!
  • Try a flavored soda water (such as raspberry) instead of regular club soda.

How to Make a Raspberry Twist Cocktail

Raspberry cocktail ingredients in blender.

Step 1. Purée. Blend the raspberries, lemon juice, Grand Marnier, rum, ginger powder, sugar and ice.

Raspberry cocktail in pitcher.

Step 2. Combine. Pour the purée into a pitcher. Pour the soda water over top and stir gently.

Chef's Note: If you like, you can put the blended ingredients through a strainer to get rid of all of the seeds from the raspberries. I personally like the crunch.

Raspberry twist cocktail in two champagne glasses with a lemon twist and mint leaf.

Step 3. Serve. Gently muddle a few mint leaves at the bottom of each glass and add the raspberry cocktail. Garnish and serve immediately!

The Lemon Twist Garnish

To make a lemon twist (also called a lemon curl), you will need a sharp knife or a vegetable peeler.

It's easy and quick to do, so don't skip out on this step! It adds visual appeal to the drink and a bright, citrus aroma.

Raspberry Twist Cocktail FAQs

How can I make the raspberry cocktail less sweet?

Reduce the amount of added sugar or syrup, and consider adding more lemon juice to balance the sweetness.

Can I use frozen raspberries instead of fresh ones?

Absolutely, and I often do. It will make the drink a tad icier. It's not only more convenient, it tends to be cheaper to buy frozen vs. fresh raspberries.

Raspberry twist cocktail in champagne glasses with a yellow heart skewer.

More Fruity Cocktails You Will Love

If you tried this Raspberry Twist Cocktail Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Raspberry twist cocktail in champagne glasses with lemon twist.
Print Pin
5 from 2 votes

Raspberry Twist Cocktail

Get ready for a pool party or backyard bash with this raspberry twist cocktail! This fun and tasty bevy has just the right amount of sweet and tart. It's the perfect summer drink!
Course Drinks
Cuisine Canadian
Diet Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 213kcal
Author Joss Dyckson

Equipment

Ingredients

  • 2 cups raspberries fresh or frozen
  • 1 lemon juiced
  • 2 ounces Grand Marnier ¼ cup or 4 tablespoons
  • 1 cup white rum
  • 1 dash ginger powder
  • ½ cup white sugar or to taste
  • 2 cups ice
  • 4 cups soda water chilled
  • fresh mint leaves and lemon twist to garnish
US Customary - Metric

Instructions

  • Add raspberries, lemon juice, Grand Marnier, rum, ginger powder, sugar and ice into a blender. Purée until smooth.
    2 cups raspberries, 1 lemon, 2 ounces Grand Marnier, 1 cup white rum, 1 dash ginger powder, ½ cup white sugar, 2 cups ice
  • Pour the purée into a pitcher. Pour the soda water over top and stir gently to combine.
    4 cups soda water
  • Gently muddle a few mint leaves at the bottom of each glass. Pour the beverage into glasses over top of the muddled mint. Add more mint leaves and ice, if desired and a twist of lemon peel to garnish.
  • Serve and enjoy!

Notes

  • If you like, you can put the blended ingredients through a strainer to get rid of all of the seeds from the raspberries. I personally like the crunch.
  • To make a lemon twist (also called a lemon curl), you will need a sharp knife and a vegetable peeler (see post for video instructions).

Nutrition

Calories: 213kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 85mg | Fiber: 3g | Sugar: 22g | Vitamin A: 13IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 1mg

Ham Gravy

by Leave a Comment

Homemade ham gravy is a delicious side for dinner and is very easy to make. This recipe is ready within 20 minutes and is the perfect addition to many dishes, whether you are looking to serve it with sliced ham, pour over mashed potatoes, smother biscuits, or encourage picky eaters to finish their vegetables.

Ham gravy in a bowl with freshly chopped parsley.

It also makes a rich and flavorful substitute for turkey or brown gravy and it's a great accompaniment to your Christmas, Thanksgiving or Easter meal.

Sometimes I drizzle it over these grilled BBQ pierogies or electric skillet biscuits. No matter what you pair it with, this easy ham gravy is going to take your meal to the next level.

[feast_advanced_jump_to]

🥩 Ingredients

Ham gravy ingredients labeled.
  • butter (not pictured) - This is the fat component of the roux for the gravy.
  • diced prosciutto - You can substitute with pancetta if needed.
  • shallot - If you can't find a shallot or if it will break the budget (it can be expensive to buy a bag of them), you can substitute with red onion.
  • flour (not pictured) - To thicken the gravy.
  • ham broth - I usually use prepared ham broth from the grocery store. For an alternative, you can try a homemade bone broth from ham bones. You can also use leftover ham drippings if you've just cooked a ham and would like to utilize all of that delicious flavor. Some other options include ham base or bouillon cubes that you can use to make the broth.

*Check ingredient amounts in recipe card.

📖 Recipe Tweaks

This ham gravy recipe has quite a bit of opportunity for experimentation with different flavors, depending on your preference.

Prosciutto: It is important to begin with good quality prosciutto from the deli department of the grocery store, as this will enhance the ham flavor in your gravy by infusing it into the butter, along with the garlic and shallot.

Different types/ages of prosciutto have a complex range in flavor and richness from delicately sweet and salty to slightly smoky (Italian speck). Prosciutto di Parma gets its rich flavor from pigs that are fed leftover whey from the production of Parmigiano Reggiano. You can experiment with the different types, pick your favorite and use it to infuse your ham gravy.

If you can't find diced prosciutto, you can substitute diced pancetta or even bacon for some added smoky flavor.

Flour: For gluten-sensitive individuals, a gluten-free flour substitute (like arrowroot starch) can be used in place of flour. Be extra diligent about whisking the gravy as you add it in, since gluten-free varieties have a greater tendency to clump.

🔪 How to Make Ham Gravy

  1. Melt the butter in a medium frying pan over medium heat. Add the prosciutto, garlic and shallots and cook for 5 minutes.
  2. Remove the prosciutto, garlic and shallots with a slotted spoon (they are used only to aromatize the butter and reinforce the flavor of the broth).
  3. Gradually stir in the flour. Cook, stirring constantly, for 1 to 2 minutes (until golden and smells nutty).
  4. Slowly mix in the ham broth, while whisking constantly to get the lumps out. Bring to a simmer.
  5. Continue to simmer and whisk often, until the gravy thickens to your liking.
  6. Serve!
Ham gravy in a bowl with freshly chopped parsley.

💭 Top Tip

Don't discard the fried prosciutto, garlic and shallots. They can be added to pasta, rice, salads, charcoal grilled pizza, frittatas or scrambled eggs, charcuterie boards, on top of homemade pierogies or mashed potatoes, etc.

🌡️ Storage

The finished, homemade ham gravy is best served immediately, but you can refrigerate leftovers for up to 4 days or freeze them for up to 6 months. Thaw in the fridge.

♨️ Reheating

You can reheat leftovers on the stove over medium-low heat, whisking often. It should reach a temperature of at least 165°F for food safety purposes. If you would like to thin it out a little, add some broth or water and whisk it in as it's heating.

❓ Recipe FAQs

How do you make ham gravy less salty?

You can simply whisk some water or milk into your ham gravy if it is too salty. Keep in mind that this will also thin it out. You could also try adding a small amount of sugar or vinegar to balance out the saltiness.

How do you thicken ham gravy?

You can make a paste by mixing 1 to 2 tablespoons of flour or cornstarch with a small amount of cold water. Then, slowly whisk it into the simmering gravy until it thickens.

Ham gravy drizzling from a spoon into a gravy bowl.

🍴 More Delicious Gravy Recipes to Try

If you tried this Ham Gravy Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Ham gravy in dish with parsley.
Print Pin
5 from 1 vote

Ham Gravy

This ham gravy recipe is ready within 20 minutes and is the perfect addition to many meals including holidays, family gatherings or whenever you cook up a ham dinner.
Course Sauce
Cuisine American, British
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 70kcal
Author Joss Dyckson

Equipment

Ingredients

  • 2 tablespoons butter
  • ½ cup diced prosciutto you can substitute with pancetta
  • 3 cloves garlic peeled and smashed
  • 1 shallot sliced
  • 2 tablespoons flour
  • 2 cups ham broth from ham drippings or store-bought
US Customary - Metric

Instructions

  • Melt the butter in a medium frying pan over medium heat. Add the prosciutto, garlic and shallots and cook for 5 minutes.
    2 tablespoons butter, ½ cup diced prosciutto, 3 cloves garlic, 1 shallot
  • Remove the prosciutto, garlic and shallots with a slotted spoon (they are used only to aromatize the butter and reinforce the flavor of the broth).
  • Gradually stir in the flour. Cook, stirring constantly, for 1 to 2 minutes (until golden and smells nutty).
    2 tablespoons flour
  • Slowly mix in the ham broth, while whisking constantly to get the lumps out. Bring to a simmer.
    2 cups ham broth
  • Continue to simmer and whisk often, until the gravy thickens to your liking.
  • Serve!

Notes

  • If you can't find diced prosciutto, you can substitute diced pancetta or even bacon for some added smoky flavor.
  • You can use homemade or store-bought ham broth. There is also ham base or bouillon cubes that you can use to make the broth.
  • Don't discard the fried prosciutto, garlic and shallots. They can be added to pasta, rice, salads, pizza, frittatas or scrambled eggs, charcuterie boards, on top of pierogies or mashed potatoes, etc.
  • The finished ham gravy is best served immediately, but you can refrigerate leftovers for up to 4 days or freeze them for up to 6 months. Thaw in the fridge.
  • You can reheat leftovers on the stove over medium-low heat, whisking often. It should reach a temperature of at least 165°F for food safety purposes. If you would like to thin it out a little, add some broth or water and whisk it in as it's heating.

Nutrition

Calories: 70kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 480mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg

Bison Meatballs

by Leave a Comment

These spiced-up bison meatballs are egg and dairy free but they really deliver on flavor! Serve them up as an appetizer with a homemade, smoky BBQ sauce or as a main dish in only 30 minutes.

Bison meatballs with BBQ sauce and parsley on white plate.

These meatballs are baked in the oven, allowing you to avoid adding oil in the cooking process.

Without the barbecue sauce, these meatballs are low-carb/keto because I don't use breadcrumbs as a filler. So if that is the kind of diet you follow, ditch the sauce and eat them on their own. They have enough spice and flavor to enjoy them that way. Bison meat is also paleo-friendly.

The bison I cook with in our home comes from a local farmer. This is a good way to support local if you can! Check out more of my ground bison recipes.

[feast_advanced_jump_to]

Bison vs. Beef

Lower calories. Ground bison is an alternative to ground beef that is lower in fat and calories, but provides similar nutrients.

More protein. As an added bonus, ground bison is actually slightly higher in protein than beef and tastes amazing in recipes where beef is usually the star like in bison burgers, bison meatloaf and these bison meatballs.

Both have protein that is high in quality and provides all nine essential amino acids that our bodies need, making it a complete protein.

Similar flavor. As for flavor, they are said to be very similar, but I personally like the taste and texture of bison more.

Ingredients

Bison meatball ingredients prepped and labeled.
  • ground bison meat - Ground bison meat is naturally lean and can be found in grocery stores and farmers' markets.
  • Worcestershire sauce - A popular addition to ground beef recipes, which also works great in bison. It has a complex flavor from its unique blend of ingredients: including vinegar, molasses, anchovies, and spices.
  • ketchup - The sauce starts with a ketchup base-a bit of a shortcut, but it works beautifully.
  • apple cider vinegar - To add flavor and tang to the sauce as well as help extend shelf life.
  • brown sugar - Adds deeper flavor and sweetness to the sauce and balances out the flavors.
  • honey - Honey is a popular ingredient in barbecue sauce for its natural sweetness and improved texture.
  • garlic and onion powder - Not pictured.
  • liquid smoke - It's a condensed version of smoke produced through the burning of wood. It adds nice, smoky flavor to the BBQ sauce.

*Check ingredient amounts in recipe card.

Chef's Note: If you aren't following a keto diet, I highly recommend making this easy, zippy barbecue sauce to go with! This recipe makes plenty of it, so you can slather it on and refrigerate the leftovers for another meal. The liquid smoke gives it amazing flavor, so try to pick some up if you can!

How to Make Bison Meatballs

For the Meatballs

Raw bison meatballs on parchment lined baking sheet.

Step 1. Form the Ground Bison Meatballs. Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper. Combine all of the meatball ingredients in a large bowl. Loosely form 1-inch balls with the ground meat and transfer them to the lined baking sheet.

Bison meatballs on white plate with BBQ sauce pouring over.

Step 2. Bake. Bake the bison meatballs for 15 minutes in the preheated oven or until fully cooked.

For the Homemade BBQ Sauce

BBQ sauce ingredients in saucepan.

Step 1. Whisk Sauce Ingredients. Whisk the barbecue sauce ingredients together in a saucepan over medium heat. Bring to a simmer.

BBQ sauce ingredients simmering in saucepan on stove.

Step 2. Simmer. Reduce heat to medium-low and simmer for 10 minutes, whisking occasionally.

Bison meatballs with BBQ sauce on white plate.

Step 3. Serve. Serve the bison meatballs with the barbecue sauce.

Joss' Tips

  • Avoid Over-Mixing: Make sure not to overmix the raw meatball mixture. The less you handle the meat, the more tender they will be.
  • Rest Before Cooking: Let the shaped, raw bison meatballs chill in the fridge for 15-30 minutes. This helps them hold their shape during cooking.
  • Nail the Shape: Use a small scoop or wet hands to create evenly-sized balls for even cooking and appearance.

Storage & Reheating

  • Leftover barbecue sauce can be refrigerated in an airtight container or squeeze bottle for up to two weeks.
  • Leftover bison meatballs can be refrigerated for up to 3 to 4 days. Meatballs are also freezer friendly. They can be frozen for up to 2 months for best results.
  • The raw bison meatballs can also be frozen for up to 2 months.
  • Thaw in the refrigerator and reheat on the stove, in the oven or in the microwave.

Bison Meatballs FAQs

Where can you find bison?

Although there are still some bison grazing in the wild, you will mainly find them on farms in North America. In the US, eastern Montana and the western Dakotas are considered to be the bison heartland. In Canada, you will find a large portion of the herd in Saskatchewan.

What can you serve bison meatballs with?

If you're serving them as an appetizer, you can try different sauces, such as white BBQ sauce. As a main dish, they can be served with rice, over spaghetti, in a pasta or rice bowl or with vegetable side dishes such as this tomato burrata salad.

Bison meatballs in dish with freshly chopped parsley and homemade BBQ sauce.

More Ground Bison Recipes to Try

If you tried this Bison Meatballs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Bison meatballs with BBQ sauce and parsley.
Print Pin
5 from 4 votes

Bison Meatballs

These spiced-up bison meatballs are egg and dairy free with a homemade smoky BBQ sauce! Serve them up as an appetizer or main dish.
Course Appetizer, Main Course
Cuisine American, Canadian, Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 30 meatballs
Calories 36kcal
Author Joss Dyckson

Equipment

Ingredients

For the Meatballs

  • 1 pound ground bison meat
  • 1 tablespoon Worcestershire sauce
  • ½ cup yellow onion diced
  • ¼ cup red bell pepper diced
  • 3 garlic cloves minced
  • 2 teaspoons thyme leaves dried
  • 2 tablespoons fresh parsley finely chopped
  • ¾ teaspoon salt
  • ½ teaspoon pepper

For the BBQ Sauce

  • 2 cups ketchup
  • ¼ cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons liquid smoke
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon ground cloves
US Customary - Metric

Instructions

For the Meatballs

  • Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
  • Combine all of the meatball ingredients in a large bowl. Do not overmix.
  • Loosely form 1-inch balls with the ground meat and transfer them to the lined baking sheet.
  • Bake for 15 minutes in the preheated oven or until fully cooked.

Barbecue Sauce

  • Meanwhile, whisk the barbecue sauce ingredients together in a saucepan over medium heat. Bring to a simmer.
  • Reduce heat to medium-low and simmer for 10 minutes, whisking occasionally.
  • Serve the meatballs with the BBQ sauce.

Notes

  • Note on nutrition info: The nutrition information is for the meatballs and does not include the barbecue sauce.
  • BBQ sauce storage: Leftover barbecue sauce can be refrigerated in an airtight container or squeeze bottle for up to two weeks.
  • Meatball storage: Leftover meatballs can be refrigerated for up to 3 to 4 days. They can be frozen for up to 2 months for best results. Thaw in the refrigerator and reheat on the stove, in the oven or in the microwave.
  • Raw meatball freezer option: The raw meatballs can also be frozen for up to 2 months.
  • Low carb/keto option: Without the barbecue sauce, these meatballs are low-carb/keto because we aren't using breadcrumbs as a filler. So if that is the kind of diet you follow, ditch the sauce and eat them on their own. They have enough spice and flavor to enjoy them that way. Bison meat is also paleo-friendly.
  • Tips:
    • Avoid Over-Mixing: Make sure not to overmix the raw meatball mixture. The less you handle the meat, the more tender they will be.
    • Rest Before Cooking: Let the shaped, raw bison meatballs chill in the fridge for 15-30 minutes. This helps them hold their shape during cooking.
    • Nail the Shape: Use a small scoop or wet hands to create evenly-sized balls for even cooking and appearance.

Nutrition

Calories: 36kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 74mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg