If you have a smoker and make big batches of pulled pork, this is what needs to happen on day two. If you're weary of pulled pork sandwiches, you'll love this salad. It's also not BBQ-y which makes it even more unique as pulled pork tends to be pigeonholed as a BBQ meal.

If you DO want a more BBQ pulled pork type of salad, check out my other BBQ Pulled Pork Salad post. You'll love that one, too.

Why This Pulled Pork Salad Works

• The pork is CRISPY. No sloppy warm strands weighing your greens down.
• A fruity vinaigrette with a touch of heat is a fun alternative to the typical BBQ ranch in a pork salad.
• The COLOR. Are you like me and think pretty food tastes better? I intentionally threw together some brightly colored ingredients that also happy to taste good together. (I can't get over those pickled onions.)
• You can make it all from scratch and it'll still be quick. But if you're wanting an extra easy route, find a store bought fruity vinaigrette, pickled onions, and candied nuts.
• It's all naturally gluten free.
• Salad bar type meals helps picky eaters easily choose what they like.

Ingredients

All of the ingredients for this salad can be found at the grocery store -- including prepared smoked pork in some cases! I like the smoked pulled pork at Costco if I don't have any homemade.

For the Salad

• Mixed spring greens: I like lighter greens in this salad because they play well with vinaigrettes. Butter lettuce or an arugula + romaine mix would also be good here.
• Grilled Corn: If it's not summertime or fresh cobs are scarce, just put some frozen corn tossed in some oil and a pinch of salt under the broiler. It's surprisingly good.
• Pickled Red Onion: Store-bought is just fine, but I've got a Homemade Pickled Red Onion recipe that's stellar.
• Goat cheese crumbles: You can also use feta or cotija cheese.
• Candied pecans: Any candied nut will do here -- I'd recommend pecans, walnuts, or cashews. If you want to make your own, here's my 5-minute Candied Pecans recipe. Just omit the ground ginger.
• Sliced avocado: Yes. The creaminess adds some balance to all of the sweet/briny flavors.

For the Mango Chipotle Vinaigrette

• Frozen mango: Yes, frozen. I mean, you can use a fresh mango if you prefer, but frozen mango is always ready to go.
• Fresh lime juice: Please. fresh.
• Avocado oil: this vinaigrette needs a neutral tasting oil. Save the extra-virgin olive oil for another time. You could also use light olive oil which has a more mild flavor.
• Chipotles in adobo: Find these in the latin aisle of the grocery store. My store even has them pre-chopped which is fabulous. Just don't use the whole jar -- just ONE chili. (It's happened to someone following one of my recipes before...)
• Honey: Love the touch of sweetness. Feel free to use sugar if you prefer.
• Apple cider vinegar: It'll give it an extra pop.
• Sea salt: Always
• Fresh garlic: Just a little to round out the flavor.

For the Crispy Pulled Pork

• Leftover smoked pulled pork: Either homemade or store bought. You don't want it covered in BBQ sauce, though.
• Avocado oil: My go-to searing oil. Another heat safe oil will work here, too.

The Crispy Pulled Pork Technique

This is important. Don't skip this.

Put a light layer of cold pulled pork in a screaming hot pan with some oil, and let it cook for 2-3 minutes. Seriously, don't touch it. It needs to sit there so it can develop crispy, caramelized edges. It'll crisp up even further after you take it out of the pan. It'll need to drain on some paper towels to get rid of some of the oil.

And yes, if this feels familiar to the way you make pork carnitas, you're right! I love using cooking techniques in different ways. I actually prefer crisped up pork in salads now.

How to Make the Mango Chipotle Vinaigrette

This is super easy. It buzzes up really well in a blender. You can even put the mango in frozen if you like. Also, chipotles vary a little in heat, so start with one pepper (or 1 teaspoon of chopped) and go up from there.

How to Assemble the Salad

Build your salads by laying down a bed of salad greens. Top with warm pork and the rest of the toppings. Drizzle some dressing over the top and serve! I love the contrast of the warm pork + cool greens. Salads with a lot of contrasting texture and temperature are some of the best, in my opinion.

Tips and Variations

• No smoker? Store-bought pulled pork or one from a local BBQ restaurant will work!
• Mango swap: Use a fresh peach in summer if you're into that or pineapple to lean more tropical.
• Make it dairy-free: skip cheese & add extra avocado
• Cheese swap: Use cotija or feta instead of goat cheese
• Make it a grain bowl: Add cooked farro or rice underneath the greens for a heartier version

Frequently Asked Questions

More Ways to Use Leftover Pulled Pork

If you love this salad, wait until you try my other salad using leftover pulled pork: BBQ Pulled Pork Salad. Here are a few other uses for those leftovers. And if you need a pulled pork recipe, I've got an Instant Pot Pulled Pork recipe that's really great.

• BBQ Pulled Pork Spaghetti Squash Bake
• Tacos, Nachos, and anything in that universe

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pulled Pork Salad with Mango Chipotle Vinaigrette

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Crispy smoked pulled pork piled over fresh greens with grilled corn, pickled red onion, goat cheese, candied pecans, and a smoky-sweet mango chipotle vinaigrette. This is the salad that makes people forget they're eating leftovers.

Print

Ingredients

For the salads:

Toggle ingredient group

• 5 Tablespoons avocado oil
• 2 ears of corn, shucked
• 8-12 ounces leftover pulled pork
• 1 cup candied pecans
• 3-4 ounces goat cheese crumbles
• 2 ripe avocados, sliced
• 4 ounces spring salad mix
• ½ cup pickled red onions

For the dressing:

Toggle ingredient group

• ½ cup frozen or fresh mango chunks
• ¼ cup fresh lime juice (3-4 limes)
• 3 Tablespoons honey
• 2 Tablespoons apple cider vinegar
• ¼ teaspoon sea salt
• 1 clove garlic, minced or grated
• 1 chipotle pepper in adobo sauce (or 1 teaspoon chopped)
• ⅓ cup avocado oil

Instructions

1. Heat a Tablespoon of oil in a large skillet until it's almost smoking. Lay the ears of corn in the skillet. Turn them every minute or so until there are dark, golden spots. Remove and add 2 more Tablespoons of oil to the skillet.
2. The pan should still be really hot. Put half of the pork in the skillet in one layer. If the pan is so full you can't see the bottom then do this in 3 batches. Leave it alone for 2-3 minutes so it can form a crusty, carmelized layer. Flip the pork around for a few more minutes. Transfer the pork to a paper towel-lined plate. Repeat with remaining pork.
3. Put the dressing ingredients (except for the oil) in a blender. Blend until smooth. While the blender is running, slowly drizzle in the oil. Set aside.
4. Cut the corn from the cobs.
5. Assemble the salads by putting a bed of salad greens into each bowl, top with pork, corn, pecans, avocados, pickled red onions, and goat cheese. Drizzle with dressing.

Notes

1. Use frozen corn if you can't find fresh cobs. You can toast it in the pan or toss it with some oil and broil it on a upper oven rack for 10-15 minutes.
2. You can quickly make some candied pecans by putting them in a dry skillet and cooking them on medium heat for a few minutes until toasted. Add a Tablespoon of pure maple syrup and cook, stirring often, until the syrup reduces to the point where there's no liquid in the pan. Sprinkle with a pinch of salt and set aside to cool.
3. You can also make your own pickled red onions (a week or two in advance even!) Here's the recipe: Homemade Pickled Red Onions.

The post Smoked Pulled Pork Salad with Mango Chipotle Vinaigrette appeared first on Perry's Plate.

This salad is especially lovely for that weird stretch between summer and fall, when you still want fresh corn but you're also craving something roasted and warm. Sweet roasted corn cut straight off the cob plus caramelized, cubed sweet potatoes gives you a little of both seasons.

This salad is relatively flexible, too. You can swap out ingredients for those you prefer, use a different type of cheese (or none at all), or add some crispy tortilla strips & avocado. If you smoke your own pork, I can't think of a better use for the leftovers.

What Makes This Pulled Pork Salad Different

Like I said -- crisping up the pork is a unique take on a pulled pork salad. Using corn straight from the cob keeps it fresher, and using pepitas instead of croutons for a little crunch keeps the salad gluten free.

Also, keeping the ranch and BBQ drizzle separated (instead of making a BBQ ranch dressing) keeps the potency of the BBQ sauce and the ranch is hanging out in the background like a creamy little groupie.

It also straddles two seasons and is perfect for late summer/early fall. Simple tweaks to the recipe could take it further in either direction.

Ingredients

For the Salad

• Smoked Pulled Pork: If you're smoking your own, BY ALL MEANS, use it. If not, you can find prepared smoked pulled pork at most grocery stores. I really like Costco's version.
• Chopped romaine: sturdy enough to hold the warm pork and hearty toppings. You could also use green leaf lettuce.
• Fresh corn: If possible. Frozen corn roasted in the oven is pretty great, too, in a pinch.
• Black beans: canned is fine, tossed with cumin and lime and warmed up
• Roasted sweet potato: I LOVED this with the sweet BBQ sauce especially. It gave the salad another hearty boost. You could also swap it for diced fresh mango to give it a more summer vibe.
• Mexican cotija cheese: This is a hard, salty cheese and reminds me of a Mexican version of Parmesan. You can use another type of cheese, like feta or Parmesan here.
• Pepitas or pumpkin seeds: I super love these. I buy the sprouted ones at Costco and use them in allll of my salads.
• Lime wedges: extra lime wedges is never a bad thing
• Jalapeno Ranch: More on this below, but you can blend any existing ranch dressing with a fresh jalapeño and *voila*, jalapeño ranch.
• BBQ sauce: Use whatever you like! If you want to make your own, I've got a few recipes here. The Balsamic BBQ Sauce is my favorite, but the Raspberry Chipotle and Honey Lime are also delicious! All three are naturally sweetened, too.

For the Avocado Jalapeño Ranch

If you're wanting to go the homemade route, I've got my homemade ranch dressing that only needs a jalapeño. Maybe a squeeze of lime if you're feeling it. I also included a quick DIY ranch recipe in the recipe notes below if you don't have ranch seasoning mix.

How do you make pulled pork crispy for a salad?

All you need is a big skillet and a little oil. I use avocado oil, but any heat-safe oil would work here. The key is to get it really, really hot and don't put too much pork in the pan at once. Let it hang out and get toasted, caramelized edges. Transfer it to a paper towel-lined plate to let some of the oil drain off.

Fire-Roasting the Corn

I toss the ears of corn on the pan with the sweet potatoes because I love when a sheet pan can do double duty. You can also use a big skillet -- like a cast iron skillet, if you have one. Just put a little oil in the skillet and sear the cob on a few sides. Both methods work with frozen corn, too.

How to Build the Salad

Usually I'm like... throw everything in a bowl, yee-haw! But, this salad is best with a little strategy.

First, toss the romaine in the jalapeño ranch. I don't want to dump it all over everything because it'll cool off the hot things too quickly.

Then, add the black beans, corn, sweet potatoes, crispy pork, pepitas, and cotija cheese.

Finally, give it a drizzle of the BBQ sauce.

Make It Your Own — Variations

• Fall/winter swap: Use diced fresh mango or pineapple in place of the roasted sweet potato for a summer vibe.
• Add rice or farro underneath for a grain bowl version
• Swap cotija for sharp cheddar for a more classic Tex-Mex feel
• No smoker? Use store-bought BBQ pulled pork, toss with a little chipotle powder before crisping if it isn't already smoked.
• Make it a wrap: roll everything into a large tortilla or collard green wrap for a portable version.

Frequently Asked Questions

More Leftover Pulled Pork Ideas

If you want to make your own pulled pork, I've got a great Instant Pot BBQ Pulled Pork recipe to get you started.

I don't have a robust pork section on my site, but this BBQ Pulled Pork Spaghetti Squash Bake is delicious!

Here are a few other ideas:

• Pulled Pork Nachos
• Pulled Pork Quesadillas
• Carnitas-style tacos (I did this recently and the crispy pork was REALLY good as a taco filling with just a squeeze of lime and a little salt.)

I have another salad coming shortly that I'll link to here!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

BBQ Pulled Pork Salad with Jalapeño Ranch

Yield: Serves 4

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Crisping the pork in a skillet adds such a better texture in a salad! I love the mixture of tex-mex flavors here -- black beans, charred corn, and cotija with a super easy jalapeno ranch dressing. In my humble opinion, this is the best possible use of leftover smoked pork.

Print

Ingredients

• 2 cobs of corn
• 1 large sweet potato
• Sea salt
• Avocado oil
• 2-3 heads of Romaine lettuce
• 1 pound smoked pulled pork
• 1 can black beans, drained
• ¼ teaspoon ground cumin
• 2 limes
• 1 cup prepared ranch dressing (see note)
• 1-2 jalapeno peppers
• ½ cup BBQ sauce (see note)
• Cotija cheese & pepitas for serving

Instructions

1. Preheat your oven to 450F.
2. Shuck your corn and cut the sweet potatoes into ½-inch pieces. Lay them on a large, parchment lined baking sheet. Drizzle with a couple tablespoons of avocado oil and sprinkle with salt. Use your hands to coat the potatoes and corn in the oil. Roast for about 20 minutes, turning everything halfway though cooking, until the potatoes are cooked through and have deeply golden edges and the corn is a little browned in spots. Remove and set aside.
3. Meanwhile, chop the romaine and spin it dry, if you have a salad spinner. It's important to get all the water off the lettuce.
4. Drizzle 2-3 Tablespoons of avocado oil into a large skillet. Break up the pulled pork and add some to the skillet. don't add too much -- you'll want to be able to see the bottom of the skillet in places. Use tongs to flip the meat around. Cook for about 5-7 minutes until you have darker, crispy edges. (It'll get more crispy as it cools.) Transfer to a paper towel lined plate to cool.
5. Put the black beans in a small saucepan along with the cumin and the juice from one lime. Cook over medium heat until the beans are warmed through. Cut the other lime into wedges and reserve for serving.
6. Cut the corn off the cobs.
7. Put the ranch in a blender. Seed the jalapeno (if you want) and put it in the blender with the ranch. Blend until smooth.
8. When everything is finished cooking and you're ready to assemble the salads, put the romaine in a large bowl and add ⅓ of the ranch dressing. Toss to combine. Divide the lettuce among individual bowls and add pork, sweet potatoes, corn, beans, cotija cheese, pepitas, a drizzle of BBQ sauce and more ranch dressing, if desired.

Notes

1. You can prep the lettuce & ranch, crisp the pork, cook the corn & sweet potatoes a few days ahead of time.
2. You can use any ranch dressing you like. If you have a Mexi ranch (like jalapeno or avocado) you can skip step 7. I made a quick homemade version with ½ c mayo, ¼ c Greek yogurt, ⅓ cup milk, a squeeze of lemon juice, and ¼ teaspoon each of dried dill, granulated garlic, onion powder, and sea salt. Sometimes I use TJ's ranch seasoning or some of my own dried ranch seasoning blend.
3. Same with the BBQ sauce. You can use whatever brand you prefer. If you want to make your own, I highly recommend my Homemade Balsamic BBQ Sauce. It's my favorite!

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 657Total Fat 34gSaturated Fat 6gUnsaturated Fat 28gCholesterol 56mgSodium 1649mgCarbohydrates 69gFiber 9gSugar 36gProtein 22g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Crispy BBQ Pulled Pork Salad with Jalapeño Ranch appeared first on Perry's Plate.

Since I fell in love with chicken shawarma a while back, the combination of heat, coolness, and acid from the chilies, yogurt, and lemon has been one I keep going back to. If you've never used Harissa paste, you're in for a treat. I'll show you what it looks like and where to find it.

Why You'll Love This Recipe

• Easy clean up! Sheet pans meals are great like that.
• The flavor combination of this is perfection: (gently) spicy + sweet vegetables + cooling yogurt sauce
• Chicken thighs are forgiving and stay juicy
• Make-ahead friendly
• Meal prep friendly
• Easily made gluten free and/or grain free/paleo

What is Harissa?

Harissa is a North African chili paste from Tunisia. It tastes spicy, smoky, and a little tangy, and you can find it at some grocery stores and online. I like Trader Joe's especially because of the price. It's on the spicier side, though. Mina makes a more mild version found on Amazon.

Ingredients

For the Chicken

I like boneless skinless thighs here, but you can use bone-in (even more forgiving and juicier!).

For the Vegetables

Carrots, butternut squash, and red onion are my choices for this and I'm keeping the seasoning simple to let the harissa do the heavy lifting. You can swap out veg, too, and I added some recommendations below.

For the Garlic Yogurt Sauce

Plain yogurt (Greek or otherwise), fresh garlic , lemon juice, olive oil, salt. This cooling yogurt sauce pulls this whole meal together and takes some heat out of the harissa, if you're concerned with that. If you want to boost the heat, then add a little harissa to the sauce. It turns the prettiest peachy color, too.

How to Make Sheet Pan Harissa Chicken

Marinate the Chicken (Even 20 Minutes Helps)

You'll want to rub that harissa paste and some oil on the chicken and let it marinate for at least 15 min. I aim for about ½ teaspoon per thigh -- adjust it as you see fit. If you're using skin-on thighs, make sure to get some of that mixture under the skin, too, for maximum flavor. This is a step you can do the day before for even more flavor.

Prep the Vegetables

The size of the vegetables is important here. Since butternut squash and carrots take a little longer to roast, you'l want to cut those smaller and roughly the same size. Onions roast quickly if thin, so cut those into bigger chunks so they don't burn. Also, arrange them around the chicken instead of underneath or on top, you want them to have space for steam to escape so you veggies aren't steamed instead of roasted.

Roast Everything Together

Roasting temp is 425F for about 20 minutes. Check the chicken and if it's 160-165F, then pull it off the pan. Chances are your veggies will still need a few more minutes to develop some caramelization, but they should be cooked through. I like to broil them for 2-3 minutes to finish them off. If you have skin-on chicken, leave the chicken on the pan so the skin broils and crisps up, too.

Make the Garlic Yogurt Sauce

While the chicken is doing its thing, mix together the yogurt sauce ingredients. If you've got a microplane grater, use that for the garlic. You'll thank me later.

Serve

Use the sauce as a bed for everything else (fancy) or add it on the side as a Little Dipper. I love topping my bowl with a squeeze of fresh lemon and a drizzle of extra virgin olive oil.

Tips for the Best Sheet Pan Harissa Chicken

• If you're using bone-in chicken, pat it dry before adding the harissa and oil and it'll make the skin crispier.
• Make sure the carrots and butternut squash are similar sizes and about ½-inch thick for even, caramelized roasting.
• Broil the last couple of minutes to get a little more color on the veg.
• Let the chicken rest for 5 minutes before slicing so you don't lose all the juice.

How Spicy Is This Recipe?

It varies depending on the brand. I always use Trader Joe's harissa, which is about a medium-hot heat. Mina is mild and NY Shuk is medium. The garlic yogurt sauce is designed to cool the heat a bit. And honestly, the chicken alone wasn't as spicy as I was anticipating. Even my spice-sensitive kids loved the chicken.

Recipe Variations

• Swap another type of root vegetable for the butternut squash, like parsnips or sweet potatoes (but cut the sweet potatoes a little larger since they cook more quickly).
• Add chickpeas to the pan for extra protein. Roasted chickpeas are delicious!
• Make it dairy-free: skip the yogurt sauce or use coconut yogurt.
• Leftover ideas: chop over a grain bowl, stuff into pita with the yogurt sauce as a makeshift shawarma.

Make Ahead and Meal Prep

Now that I'm living alone half the time, I love recipes like this that allow me to prep meals or components for later during the week. Here are some tips to use this recipe for meal prep or a make ahead situation:

• Marinate chicken for up to 24 hours, chop the vegetables the day before, and make the yogurt sauce up to 5 days in advance. Store until ready to cook.
• You can also cook some grains and create some meals ready to reheat. I love glass containers like these meal prep containers on amazon that stack really well in the fridge. Keep the yogurt in a smaller container you can remove so it doesn't reheat with the rest of it.

What to Serve with Harissa Chicken

I like couscous for this because it's SO quick, and it's more typical of the region of the world that this is inspired by, but you can definitely make white rice, quinoa or even cauliflower rice if you need something gluten free.

You could also serve it with a warm pita and a simple cucumber salad.

Frequently Asked Questions

More Bold Chicken Dinners

Chicken Shawarma Sheet Pan Dinner

Chicken Teriyaki & Rice

Chicken Thighs with Coconut Milk

Baked Pesto Chicken & Vegetables

Grilled Pineapple Chicken

The Best Chicken Meatballs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Sheet Pan Harissa Chicken Thighs with Garlic Yogurt Sauce

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 20 minutes

Total Time: 1 hour 5 minutes

Chicken thighs get a (not as spicy as you'd expect) coat of harissa paste and roast alongside sweet carrots and butternut squash until everything is caramelized and deeply fragrant. Don't skimp on that yogurt sauce! It's the perfect cooling, creamy balance to this meal.

Print

Ingredients

For the Chicken

Toggle ingredient group

• 1 ½ lbs boneless, skinless chicken thighs (about 4-5)
• 1 Tablespoon Harissa paste (see note)
• 3 Tablespoons avocado oil
• 2 cups ½ in chopped butternut squash
• 2 cups ½ in chopped carrots (about 3 large)
• ½ large red onion, cut into large pieces
• 1 lemon
• ½ teaspoon garlic salt

For the yogurt sauce

Toggle ingredient group

• 1 cup plain yogurt (Greek is ok)
• 1 lemon
• 1 teaspoon harissa paste (optional)
• 1 Tablespoon extra-virgin olive oil
• 1 garlic clove, minced or grated
• ¼ teaspoon sea salt

For serving

Toggle ingredient group

• 1 ½ cups couscous, quinoa, or white rice
• 1 ½ cups chicken broth
• ¼ teaspoon sea salt

Instructions

1. Preheat your oven to 425F and line a large rimmed baking sheet with parchment or prep with nonstick spray. If you're making quinoa or rice, prep it with chicken broth now.
2. Put the chicken on the pan, add the harissa and 1 Tablespoon avocado oil on top. Use your hands to coat the chicken well, then spread it out on the pan evenly. Let the mixture sit on the chicken for 15-20 minutes to marinate. (You can do it longer, too, ahead of time!)
3. Lay the vegetables around the chicken (not underheath or on top). Drizzle the remaining 2 Tablespoons of avocado oil over the vegetables along with the juice from half the lemon (save the other half for serving) and the garlic salt. Use your hands to toss the vegetable around a little.
4. Roast for about 20 minutes or until the chicken is cooked through.
5. Make the yogurt sauce by combining the yogurt, ½ the juice from the lemon, harissa (if using), olive oil, garlic, and salt. Taste and add extra lemon juice or salt, if needed. Set aside.
6. Meanwhile, make the couscous by bringing the chicken broth to boil in a medium saucepan. Add the couscous, remove from heat, and let it sit, covered, for about 10 minutes or until you're ready otherwise eat. Season with salt before serving.
7. When the chicken is finished, remove it from the pan. Return the vegetables to the oven under the broiler and cook for another 2-3 minutes to get some color on them.
8. Slice the chicken and assemble bowls with couscous, vegetables, chicken, and yogurt sauce. Garnish with a squeeze of lemon and a drizzle of olive oil, if you'd like.

Notes

1. Harissa paste is a spicy condiment commonly used in the Middle East and North Africa. I find it at Trader Joe's, but many well-stocked grocery stores carry it. You can also use sriracha or chili crunch instead.
2. You can use full-fat or non-fat yogurt here. Also, the harissa in the yogurt sauce is optional if you'd like to bump up the heat a little.
3. You can definitly use bone-in chicken thighs here. Just add a few extra minutes to the roasting time. You can also use breasts, but the flavor probably won't be as good if they're thick unless you marinate them for a long time.
4. The size of the vegetables is important here. Chicken thighs are more forgiving than thighs when roasting, but you'll want the vegetables to be finished around the same time as the chicken. I use pre-cut butternut squash, but cut them a little smaller. You can swap out other vegetables, but they need to be able to roast in 20 minutes. Sweet potatoes and other root vegetables around that size will work well.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 783Total Fat 41gSaturated Fat 10gUnsaturated Fat 32gCholesterol 224mgSodium 1323mgCarbohydrates 62gFiber 10gSugar 13gProtein 50g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Sheet Pan Harissa Chicken Thighs with Roasted Carrots, Butternut, and Garlic Yogurt Sauce appeared first on Perry's Plate.

Speaking of sweetener, that's another beef I have with creamers. They're almost all sweetened. I used Nutpods for a long time since they're unsweetened and happen to be dairy free. (Then I use TJs liquid stevia as a sweetener.) It's not an inexpensive creamer, though, and since I'm pretty good at making homemade hacks & creating dairy free options, I decided to make my own. (Is anyone surprised?)

Why Make Your Own Coffee Creamer?

• No mystery ingredients
• No carrageenan or hydrogenated oils
• Fully customizable sweetness and flavor
• Costs a fraction of store-bought
• Can be dairy free and paleo friendly if you like
• Quick 5 minute prep

Two Base Options -- Pick Your Starting Point

I've got two options for you -- classic and dairy free. Both of these options have the same ratio of ingredients, and you can sweeten/flavor them how you like. More on that below.

Classic Dairy Base (no condensed milk)

• Half-and-half or whole milk
• Heavy cream

Dairy Free Base

• Full-fat canned coconut milk. Full-fat is the key here. Don't use the drinkable coconut milk in the cartons. You'll want the thicker, creamier stuff. Because creaminess is the whole point of creamer, no? Thai Kitchen is my go-to.
• Non-dairy milk, like almond milk

Sweetener Options

You could definitely leave your homemade coffee creamer unsweetened, and then add whatever sweetener to your drink as you're making it.

But, if you tend to use the same sweetener, it would save you some time to sweeten your creamer. Here are some options:

• Regular Granulated Sugar: If you're just trying to avoid all of the nonsense ingredients and aren't concerned about a little sugar in your coffee, then this route might be for you.
• Pure Maple Syrup or honey: If you're wanting a natural sweetener, these are your friends.
• Stevia or monk fruit: You could use liquid or granulated versions of either of these to create a keto-friendly/sugar-free option. Trader Joe's has an excellent liquid stevia that I use in my coffee daily.
• Date Paste: If you're avoiding all sweeteners (like a round of Whole30), then this is for you. I have a recipe for homemade date paste, and I recommend running your creamer through the blender with the date paste to make sure it mixes thoroughly. It'll give it a nice, rich feel, too.

Flavor Variations

Vanilla

This is the most classic coffee cream flavor, and you can use either vanilla extract or vanilla bean paste. I like using the paste since Trader Joe's has a delicious, affordable one and the flavor pops. Plus those little black specs are fancy.

Cinnamon Vanilla

Add a ½ teaspoon of cinnamon to the recipe along with some vanilla and you've got a simple, warm, fall-friendly creamer.

Pumpkin Spice

If you're a basic PSL girl, own it proudly. That stuff is delicious. Add some pumpkin pie spice like you would cinnamon.

Hazelnut

Hazelnut is a popular flavor for coffee creamer. All you need is some hazelnut extract or some hazelnut flavored drink syrup (doubles as a sweetener). A little goes a long way, though, so start with a ¼ teaspoon and increase from there. (Psst.. that extract I linked to comes in lots of flavors!)

Mocha

Add a Tablespoon of cocoa powder with a splash of vanilla. You can never go wrong with this one.

Peanut Butter

Yep, that's what I said. Turns out peanut butter protein powder (like PB Fit) is delicious when added to coffee creamer. Plus you get a little bump of protein which is never a bad thing.

Drink Syrup Possibilities

If you're not concerned about the type of sweetener, using drink syrups is a good option. Torani and Monin are my faves -- neither has corn syrup and both offer sugar free options. There are dozens of flavors! I used s'more syrup in some creamer and it might be my new favorite. (Psst... If you live near a USChef store, go there. They're usually the cheapest place for drink syrups, and you don't have to be a restaurant owner to shop there.)

How to Make Homemade Coffee Creamer

1. Add ingredients in a lidded jar and shake well.
2. Store refrigerated. Give it a shake before you use it if ingredients have settled.

NOTES:

1. If you're using granulated sweetener, I suggest gently warming the mixture on the stove or in the microwave. Just enough to get the sweetener dissolved. Don't boil it.
2. Make sure to shake the coconut milk can well before you open it. You don't want to have all cream or all thin coconut milk in your creamer.

How Long Does Homemade Coffee Creamer Last?

Homemade coffee creamer (both dairy and non-dairy) should last 1-2 weeks in the refrigerator. It depends on the expiration date of the cream and milk that you're using as well. The fresher your ingredients are, the longer your creamer will last. Also, don't freeze it. You'll end up with a curdled mess when it thaws.

Is Homemade Coffee Creamer Whole30 Compliant?

Yes. If you make my dairy free version and it's not sweetened (except with date paste, if you'd prefer) then it's Whole30 compliant.

Tips for the Best Homemade Coffee Creamer

• Always shake or whisk before using. Separation is normal -- remember how we wanted to avoid certain ingredients? Those things keep it from separating.
• Use full-fat coconut milk, not light. You'll want that extra creaminess.
• Start with less sweetener than you think you'll need. You can always add more if you need it.
• If you're using granulated sweetener, gently warm (not boil) the mixture so everything dissolves well.

Frequently Asked Questions

More Homemade Pantry Staples

I'm low-key obsessed with making pantry staples from scratch. If you start with homemade coffee creamer you'll be itching to make more. It's so fun (until you run out of multiple things at once, heh)

Here are a few of my favorite pantry staples to make from scratch:

Sriracha Mayo: Drizzle it on Asian rice bowls, homemade sushi, and inside sandwiches!

Chicken Bone Broth in Instant Pot: I love using the bones from leftover roast chickens and stashing nourishing bone broth in the freezer for sick days and soup making in the winter.

In N out Burger Sauce Recipe: A staple for every burger night! Your burgers and fries will thank you.

Homemade Taco Seasoning Mix: One of my oldest and most beloved recipes. You won't go back to the grocery store packets after this.

Want to learn to make your own cold brew? Check out my YouTube video! How to Make Homemade Cold Brew.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Homemade Coffee Creamer

Yield: About 1 ¼ cups

Prep Time: 5 minutes

Total Time: 5 minutes

Whether you're dairy-free, paleo, or just trying to avoid a paragraph of ingredients you can't pronounce — this is your coffee creamer. A simple base recipe with a classic dairy version and a coconut milk dairy-free version, plus flavor variations that'll make you break up with store bought.

Print

Ingredients

• ⅔ cup whole milk or half-and-half
• ⅓ cup heavy cream
• 3-4 Tablespoons preferred sweetener
• 2-3 teaspoons vanilla extract (optional)

Instructions

1. Add all ingredients to a lidded jar (like a mason jar). Shake well.
2. Store refrigerated for 1-2 weeks.

Notes

DAIRY FREE VARIATION: Use non-dairy milk in place of the whole milk/half-and-half and full-fat coconut milk in place of the heavy cream.

1. If you're using granulated sweetener, you may want to warm this gently on the stove (don't boil) so the sweetener can fully dissolve.
2. Shake well before using as the mixture may separate over time.

Nutrition Information

Yield 6 Serving Size 2 Tablespoons
Amount Per Serving Calories 131Total Fat 12gSaturated Fat 7gUnsaturated Fat 5gCholesterol 36mgSodium 31mgCarbohydrates 3gSugar 4gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Homemade Coffee Creamer: Classic or Dairy Free (plus flavor options) appeared first on Perry's Plate.

I've been developing recipes for 18 years and written two cookbooks, and this is me putting that reputation on the line: turkey burgers can be juicy, bold, and absolutely worth making. Let me prove it to you.

Why These Are the Best Thai Turkey Burgers

When I rediscovered these recently, my kids, now (mostly developed) humans with opinions, declared it one of the best burgers I've ever made. And honestly? It reminded me why I started making turkey burgers in the first place.

When you do them right — fresh ginger, garlic, shredded carrot, and a peanut sauce that goes both IN the patty and on top — they are anything but dry and boring. It's what you put in the patty that makes all the difference, like in my Shawarma Turkey Burgers that have shredded zucchini.

Ingredients

For the Turkey Burger Patties

• Ground turkey: Very lean, but needs help. You can also use ground chicken which has slightly more fat + flavor. If you use ground pork, I'd suggest doing half pork, half turkey/chicken so avoid the burgers being too greasy.
• Shredded carrot: Buy it pre-shredded or pull out the grater and get a good arm workout for 2 minutes.
• Fresh ginger: Please don't use ground ginger. Pro tip: keep your ginger in the freezer so it's always fresh to use and microplane it FROZEN. Better yet, buy frozen ginger cubes. I get them at Trader Joe's, but I've seen them in other grocery stores.
• Fresh garlic: Same as above. Please use fresh or at least pre-minced in the jar.
• Chili garlic sauce: Like sambal oelek or sriracha, if you want a little more kick
• Sea salt: Makes the world go round.

For the Thai Peanut Sauce

• Peanut Butter: I use natural peanut butter from Costco. Smooth.
• Rice vinegar: Gives it that tang we all love
• Honey: Whatever you have will work
• Fresh ginger: Grate the ginger for this at the same time as for the patties.
• Soy sauce or tamari: Use tamari if you need the sauce to be gluten free
• Chili garlic sauce: Like sambal oelek or sriracha, if you want more kick.
• Turmeric: Gives it some warmth and brightens the color.
• Sea salt: Must have.

For Serving

• Buns or lettuce wraps: Depends on how you'd like to serve these. I've even made them into rice bowls and mmmmmm.
• Marinated Cucumbers: Just thinly sliced cucumber slices in a brine with rice vinegar, water, salt, & sugar. Simple, but makes a big impact.

How to Make Thai Turkey Burgers

Make the Peanut Sauce First

This will go on the burgers AND in the patty so you'll want to get this prepped first. I do this over the stove so the peanut butter blends with everything else really well and the flavors meld. Just whisk everything together with some water, adjusting as needed to make it as thin or thin as you prefer.

Mix and Form the Patties

Blend the ground turkey with the other patty ingredients. Be gentle, and don't overmix. If your hands are wet it'll keep them from sticking to the turkey as much. And if you like, you can make a slight indentation in the center of each patty to prevent them from puffing up.

Cook the Burgers

Grill the burgers on a BBQ grill or grill pan on the stove. Or even in a skillet. Cook, flipping once or twice until you reach an internal temperature of 165°F. Let it rest for a few minutes before building your burgers.

Assemble

Add peanut sauce to your bun, top with the patty, more peanut sauce and a pile of marinated cucumbers.

The Secret to Juicy Turkey Burgers

After nailing turkey burger after turkey burger, I've figured out how to make them juicy and flavorful!

• Add something with moisture. This might seem obvious because moisture adds moisture, right? Adding shredded carrots (or zucchini, or another quick cooking shredded veg that makes sense here) adds moisture, sweetness, and substance.
• Add a little fat. Adding some of the peanut sauce gives the meat a little richness lacking because turkey is so lean.
• Don't overcook them. Use a meat thermometer! Pull them from the grill when they reach 160F and let them rest. They should land at 165F a few minutes later.

Serving Ideas and Variations

Bun vs. Lettuce Wrap

If buns aren't your thing -- whether you're paleo/Whole30 or eating gluten free and gluten free buns make you sad (honestly, same), try wrapping them in iceberg or leafy green lettuce.

What to Serve with Thai Turkey Burgers

Here are a few things that would go really well with these burgers!

Grilled Sweet Potato Wedges with Hot Honey

Thai Roasted Sweet Potatoes

Instant Pot Garlic Ginger Rice

Make It a Bowl

Make a rice bowl! Serve the patty over jasmine rice with the peanut sauce, cucumber, and shredded carrot. I love doing this with all kinds of burgers. You could even make a salad out of it if you're watching your carbs or counting macros.

Make Ahead and Storage

Turkey patties can be made ahead of time and stored raw for a couple day for cooked for about a week. The peanut sauce keeps for about a week or so, too. You could do a really great meal prep situation with these because the cucumbers keep getting better as the days pass.

Frequently Asked Questions

More Turkey and Burger Recipes

Here are a few more of my favorite turkey burgers and other types of burgers!

Turkey Burger with Zucchini (love the Shawarma Seasoning in this one!)

Green Chile Turkey Burgers

Bison Brie Burgers

Bacon Burger (don't skimp on the Bacon Jam here)

Smash Burgers Recipe

Caramelized Onion Burger

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Turkey Burgers with Peanut Sauce

Yield: 4 burgers

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

These Thai-inspired turkey burgers have ginger, garlic, and shredded carrot mixed right into the patty for moisture and flavor. The creamy, sweet peanut sauce plays double duty in the patty AND as a condiment to take it over the top.

Print

Ingredients

For the peanut sauce

Toggle ingredient group

• 1 cup peanut butter
• 6 Tablespoons rice vinegar
• 3 Tablespoons honey
• 1 Tablespoon soy sauce or tamari
• 1 Tablespoon fresh ginger, grated or minced
• 1 teaspoon sambal oelek or sriracha
• 1 teaspoon ground turmeric
• ½ teaspoon sea salt

For the burger patties

Toggle ingredient group

• 1 pound ground turkey or chicken
• 1 medium carrot, grated (about 1 cup packed)
• 1 Tablespoon fresh ginger, grated or minced
• 1 Tablespoon fresh garlic, grated or minced
• ½ teaspoon sea salt

For assembly

Toggle ingredient group

• Marinated cucumbers or thinly sliced English cucumbers tossed in rice vinegar
• Buns or lettuce for wrapping

Instructions

1. Combine all of the peanut sauce ingredients in a small saucepan with ½ cup of water. Whisk and heat on medium until the peanut butter has been incorporated into the mixture and thickens.
2. Preheat your BBQ grill or stovetop grill pan. Put the ground turkey in a medium bowl, add the grated carrot, ginger, garlic, salt, and ¼ cup of the finished peanut sauce. Use your hands to gently mix everything together and form 4 patties.
3. Grill the patties for about 5-6 min on each side -- until the internal temperature reaches 160-165F. Remove them from the grill and let them rest for 5 minutes.
4. Build your burgers by putting some peanut sauce on the bottom, add the patty, more peanut sauce, and a pile of marinated cucumbers.

Nutrition Information

Yield 4 Serving Size 1 burger
Amount Per Serving Calories 712Total Fat 51gSaturated Fat 11gUnsaturated Fat 40gCholesterol 122mgSodium 1179mgCarbohydrates 28gFiber 4gSugar 13gProtein 43g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Thai Turkey Burger with Peanut Sauce (Juicy, Never Dry) appeared first on Perry's Plate.

Why You'll Love This Recipe 

• Only a few ingredients
• FIVE minutes prep (yes, actually)
• Super versatile -- it goes well with nearly everything
• Makes an extra flavorful meal prep addition

Ingredients

• Rice: I use jasmine rice, but you can use basmati, or any other type of white rice. You may use brown rice or a wild rice blend, but you'll have to adjust the water and cook times. I made a note about this in the FAQ below.
• Oil: Use any type of oil that you'd use for sautéing. Avocado oil works well for me.
• Ginger: I highly recommend using fresh or frozen ginger.
• Garlic: Same goes for this. Fresh garlic is definitely recommended
• Sea Salt: pink salt is my bestie

Frozen Ginger Hack

My favorite way to store ginger is in the freezer. I prefer buying the cubed, crushed frozen ginger (at Trader Joe's, but I've seen it in other grocery stores) since it's SO easy.

My second favorite way is to keep a big knob of ginger in a freezer bag in the freezer. You can use a Microplane grater on it straight out of the freezer and you don't even have to peel it. (The best part, really.)

How to Make Garlic Ginger Rice in the Instant Pot

Step-by-Step Instructions

1. Use the Saute setting to sauté the garlic, ginger, and rice in the oil for 5 minutes.
2. Add salt and water. Seal the Instant Pot and cook on high pressure for 6 minutes.
3. Let it naturally release for about 5 minutes, then use the quick steam release.
4. Fluff the rice with a fork, then cover it with the lid or a tea towel until ready to serve.

Tips for Fluffy Rice Every Time

• I don't rinse the rice in this recipe, but you can do it to remove excess starch. It works especially well for shorter grain rice which has a higher starch content.
• Use a 1:1 ratio for rice to water. Since the Instant Pot is sealed, there isn't any water lost during cooking, so you need less.
• Fluff the rice and then cover it again to let it further steam for a few minutes.

Variations

Coconut Ginger Rice 

You could create a hybrid of this recipe and my Instant Pot Coconut Rice by replacing some of the water in this recipe with a can of coconut milk and omitting the garlic.

Sesame Ginger Rice

Saute the rice in sesame oil and sprinkle some toasted sesame seeds on the rice after it finishes cooking

Stovetop Version

Follow the directions for sautéing using a large pot on the stove. Add ½ cup more water, and bring to boil. Reduce the heat to medium low and simmer for 15 minutes or until the water has cooked off. Remove from the heat and let it sit, covered, for about 10 minutes to finish steaming.

What to Serve with Ginger Rice

Ohhhh, lots of things. It would go especially well with my Grilled Moroccan Chicken (especially in a meal prep situation with my Marinated Cucumbers. Yum.)

Any type of stir fry or curry would be delicious with this garlic ginger rice. Here are my top suggestions:

Asian Grilled Pork Tenderloin

Salmon Rice Bowls

Chicken Teriyaki Rice bowls

Thai Beef Skewers

Thai Shrimp Stir Fry

Coconut Shrimp Curry

Make Ahead & Storage

Store any leftovers in an airtight container in the fridge for up to a week.

How to Reheat Without Drying Out

My favorite way to reheat rice is to put it in a lidded glass container with a splash of water and microwave for 3-4 minutes.

If you'd rather not use a microwave, put it in a skillet with a splash of water, cover, and cook on medium for a few minutes, stirring a few times. Add a little more water if it starts to stick or get too toasty.

Frequently Asked Questions

More Instant Pot Rice Recipes on Perry's Plate

Here are a few more of my favorite rice recipes!

Instant Pot Cilantro Rice

Instant Pot Coconut Rice

Instant Pot Lemon Herb Rice

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Instant Pot Garlic Ginger Rice Recipe

Yield: Serves 8

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This is the rice that replaced plain rice in our house. Jasmine rice toasted with fresh garlic and ginger in the Instant Pot until fluffy and fragrant — simple enough for a Tuesday night, good enough to eat alone. (Which is why we have zero leftovers.) Fresh garlic and ginger are non-negotiable here (frozen works great too)

Print

Ingredients

• 3 Tablespoons avocado oil
• 1 Tablespoon freshly grated ginger (or 3 cubes frozen)
• 1 Tablespoon freshly grated or minced garlic
• 3 cups jasmine rice or long grain white rice
• 1 ½ teaspoons sea salt

Instructions

1. Turn on the Saute setting and add the oil. When it gets hot, add the garlic, ginger, salt, and rice. Cook, stirring occationally, for 5 minutes. Add 3 cups of water.
2. Seal the Instant Pot and cook on high pressure for 6 minutes. Make sure your valve is set to "sealing".
3. Let it naturally release for about 5 minutes, then use the quick steam release.
4. Fluff the rice with a fork, then cover it with the lid or a tea towel until ready to serve.

Nutrition Information

Yield 8 Serving Size 1 generous cup
Amount Per Serving Calories 172Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gSodium 417mgCarbohydrates 28gFiber 0gSugar 0gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Instant Pot Garlic Ginger Rice appeared first on Perry's Plate.