A Note From My Kitchen

This Corn Dip recipe came about when my son and daughter-in-law decided on a corn theme for our grandbaby Cameron’s first birthday party. A corn theme? Well, corn is Mr. Cam’s favorite food, so of course it was a corn theme! 🌽

Once I found out what they were planning, I knew right away that I’d be bringing this ridiculously tasty Corn Dip.

There’s something about the combination of these ingredients that creates completely irresistible flavor and texture. It’s creamy and full of fresh flavor, but not overly rich or heavy like some super cheesy or cream cheese based dips can be.

Best of all, it takes about 15 minutes to put together, should be made ahead, and is easy to transport and keep chilled for parties and potlucks. Pretty much the perfect choice for game day spreads, backyard barbecues, or any casual get-together.

Ingredient Notes

• Frozen Corn: Most corn dip recipes use canned corn, but frozen corn gives this dip a fresher flavor and better texture. Thaw it completely and drain it very well before mixing the dip. I love using a yellow and white corn blend, like Birds Eye Baby Gold and White, for extra color.
• Mayonnaise + Sour Cream: This combo creates a creamy dip that’s rich without feeling too heavy. You can use light or regular sour cream, and I recommend using mayo made with olive oil or avocado oil. If you’d like to swap a portion of the sour cream for plain Greek yogurt, just be aware that while it will still be creamy, the yogurt will add a little extra tang and create a slightly lighter flavor.
• Shredded Cheese: Sharp cheddar cheese adds classic flavor, or mix it with Monterey Jack or pepper Jack if you want a little extra kick.
• Diced Green Chiles: Mild canned green chiles add savory flavor without making the dip overly spicy.
• Jalapeño: Remove the seeds and membranes for a milder dip, or leave some in if you’d like more heat.
• Lime Juice: Fresh lime juice brightens all the flavors and balances the creamy base.
• Green Onions + Bell Pepper: Finely dicing the vegetables helps create the perfect scoopable texture for chips.
• Spices: Garlic powder, onion powder, salt, and pepper are all you need for the perfect balance of flavors.
• Fresh Cilantro (Optional Garnish): I think cilantro works so well with the other ingredients but leave it out if you don’t love it.

How to Make Corn Dip

1. Mix the creamy base. In a mixing bowl, combine the sour cream, mayonnaise, green chiles, lime juice, garlic powder, onion powder, salt, and pepper.
2. Add the remaining ingredients. Stir in the thawed corn, shredded cheese, bell pepper, green onions, and jalapeño until well combined.
3. Chill and serve. Cover and refrigerate the dip for at least 1 hour to let the flavors develop. Stir well before serving with Fritos Scoops or tortilla chips.

Storage Tips

Store lefters in an airtight container in the refrigerator for up to 3 days. Give the dip a good stir before serving again, as the creamy base may loosen slightly as it sits. I don’t recommend freezing this dip since the texture of the sour cream and mayonnaise can change after thawing.

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Cold Corn Dip Recipe

This creamy, cold Corn Dip is loaded with sweet corn, cheddar cheese, green chiles, and jalapeños for the perfect scoopable party appetizer. It’s fresh, full of texture, and packed with irresistible flavor.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Calories 161kcal

Author Valerie Brunmeier

Ingredients

• ½ cup sour cream light or regular
• ½ cup mayonnaise
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 4 ounce can diced green chiles drained
• ½ lime juiced
• 3 cups frozen corn thawed and very well drained (I used a 14.4 ounce package of Birds Eye Baby Gold and White)
• 1 cup shredded cheddar cheese can sub or mix with pepper Jack
• ⅓ cup finely diced red bell pepper
• 2 to 3 green onions finely chopped
• 1 small jalapeño seeded and very finely diced
• Finely chopped cilantro or extra green onions for garnish
• Fritos Scoops and/or tortilla chips for serving

Instructions

• In a medium bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, green chiles and lime juice.
• Fold in the corn, cheese, red bell pepper, green onions, and jalapeño.
• Cover and refrigerate at least 1 hour (or up to 24 hours) to let flavors develop.
• Stir before serving and transfer to a serving bowl. Serve with Fritos Scoops and/or tortilla chips for dipping.

Nutrition

Calories: 161kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 266mg | Potassium: 184mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 309IU | Vitamin C: 14mg | Calcium: 89mg | Iron: 1mg

Serve them with my Old Fashioned Potato Salad and Quick Coleslaw for a classic backyard barbecue menu.

Baby back ribs, step aside. These Smoked Beef Ribs are a carnivore’s dream with rich, beefy flavor, a smoky bark, and tender meat that pulls easily from the bone.

Beef back ribs are always the first thing my husband looks for on a BBQ restaurant’s menu and I wanted to be able to recreate this meal at home. So I set out to make the very best Smoked Beef Ribs on our pellet grill and this recipe absolutely delivers a restaurant-quality result.

The long, slow cooking time is vital to this cut as it helps break down connective tissue, resulting in tender ribs with rich flavor and texture.

Ingredient Notes

• Beef Back Ribs: Beef back ribs come from the same section of the cow as ribeye roast, which is why they’re sometimes called “prime rib on a stick”, but they’re actually a great value when compared to other beef rib cuts. They’re less fatty than beef short ribs, and develop an incredible smoky flavor and bark when cooked low and slow. I’ve found them at Costco for a great price.
• Dry Spice Rub: Kosher salt, black pepper, light brown sugar, garlic powder, onion powder, and smoked paprika create a simple, flavorful bark.
• Yellow Mustard: Helps the seasoning stick to the ribs and won’t add a mustard flavor after smoking.
• Apple Juice: Used for spritzing to help keep the ribs moist during smoking. Apple cider vinegar or beef broth also work well.
• BBQ Sauce: Use your favorite bottled or homemade BBQ sauce for glazing the ribs at the end of cooking.

How to Make Smoked Beef Ribs

1. Score the membrane on the bone side of the ribs by making shallow cuts diagonally across the surface in one direction, then again in the opposite direction, to help the seasoning and smoke penetrate.
2. Coat both sides lightly with yellow mustard.
3. Season generously with the dry rub mixture.
4. Smoke the ribs at 250 degrees F until deeply browned with a dark, flavorful bark.
5. Wrap the ribs in foil and continue cooking until tender.
6. Brush with BBQ sauce and return the ribs to the smoker to set the glaze before resting and slicing.

Storage

Refrigerate: Store leftover smoked beef ribs in an airtight container in the refrigerator for up to 4 days.

Freeze: Wrap the ribs tightly in foil and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

More Rib Recipes You’ll Love

• Oven Baked Baby Back Ribs
• Grilled Country Style Pork Ribs
• BBQ Braised Short Ribs
• BBQ Country Style Pork Ribs (Slow Cooker or Instant Pot)

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Smoked Beef Ribs

These Smoked Beef Ribs are coated in a flavorful dry rub, slow smoked until tender, and finished with a rich layer of barbecue sauce for irresistible flavor in every bite. These meaty ribs are perfect for cookouts, game day, or any time you're craving serious barbecue.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 4 days days 15 minutes minutes

Total Time 4 days days 35 minutes minutes

Servings 7 ribs

Calories 504kcal

Author Valerie Brunmeier

Equipment

• pellet grill or smoker
• instant read meat thermometer optional but helpful

Ingredients

Dry Rub (Enough for up to 5 pound rack)

• 4 teaspoons kosher salt
• 4 teaspoons freshly ground black pepper
• 2 teaspoons light brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika

For the Rest

• 1 rack beef back ribs up to 5 pounds
• 1 to 2 tablespoons prepared yellow mustard or enough to lightly coat both sides
• Apple juice, apple cider vinegar, or beef broth as needed for spritzing
• BBQ sauce as needed (I use Kinder’s Mild)

Instructions

Score the Membrane

• Pat the rack of ribs dry with paper towels. Flip the ribs bone-side up. Using the tip of a sharp paring knife, make a shallow cut crosswise across the silver skin from one side to the other, repeating 5 or 6 times. Then, a second set of cuts diagonally from one top edge down to the other. This opens the membrane so smoke and seasoning can penetrate.

Season

• Rub a very thin coat of yellow mustard over both sides (about 1 to 1½ Tbsp total), just a light film so the rub sticks. You won’t taste the mustard after smoking. Sprinkle the dry rub evenly over all sides.
• Let the ribs rest while you heat your smoker to 250 degrees F.

First Smoke – 2 ½ hours

• Place ribs bone-side down directly on the grates. Close the lid and let them smoke for 2 ½ hours. About halfway through the cooking time, spritz them lightly (apple juice, apple cider vinegar, or beef broth) to keep the surface moist.

Foil Wrap – 1 to 1 ½ hours

• They’re ready to wrap when they are a beautiful mahogany color, not too dark. Pull the ribs off the grill and wrap them in heavy-duty foil with the opening at the top so it’s easy to check on them later.
• Spritz lightly one more time before sealing the foil. Return the foil packet to the smoker and continue cooking at 250 °F for 1 to 1 ½ hours.
• After 1 hour, check the ribs. The meat should have pulled back from the ends of the bones by about ½ to ¾ inch. When you lift the rack with tongs from one end, it should bend easily. If you poke between the bones with a toothpick or skewer, it should slide in with little resistance (like butter).

  The internal temperature should be around 200 °F to 205 °F when the ribs are tender. That’s the sweet spot to take them out of the foil. If they aren’t quite there, close the foil and continue to cook them for another 30 minutes.

Sauce and Finish – 20 to 30 minutes

• Carefully open the foil and brush the top and sides of the ribs with BBQ sauce. Remove and discard the foil.
• Place ribs back on the smoker at 250 °F, bone side down, sauced side up. Close the lid and smoke for an additional 15 to 20 minutes to set the glaze.

Rest, Slice, and Serve

• Remove the ribs from the smoker and let rest, loosely tented with foil, for about 15 minutes before slicing.
• Place the rack meat-side down on a cutting board so you can clearly see the bones. Using a sharp carving or chef’s knife, cut between the bones into individual ribs.

Notes

Yield Note: Beef back rib racks can vary quite a bit in size and meatiness. The 5-pound rack I tested yielded 7 meaty ribs.

Refrigerate: Store leftover smoked beef ribs in an airtight container in the refrigerator for up to 4 days.

Freeze: Wrap the ribs tightly in foil and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Reheat: Place the ribs in a baking dish with a splash of beef broth or water and cover tightly with foil. Warm in a 300 degree F oven until heated through.

Nutrition

Serving: 1rib | Calories: 504kcal | Carbohydrates: 11g | Protein: 39g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 1742mg | Potassium: 586mg | Fiber: 1g | Sugar: 8g | Vitamin A: 239IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 2mg

A Note From My Kitchen

Pickled Red Onions seem to be on every restaurant menu these days. They’re such an easy way to add a pop of color and an irresistible tangy bite to everything from salads to burgers. The good news is they’re incredibly easy to make at home.

My first foray into quick pickles was back when I made my first batch of Sriracha Refrigerator Pickles. Next came my Refrigerator Zucchini Pickles, and now I’ve moved on to onions with this easy recipe.

A simple hot brine poured over thinly sliced red onion softens it slightly and creates some really incredible flavor. There’s no canning involved, just store them in an airtight container in the refrigerator for a tasty condiment that you’ll want to put on everything.

Ingredient Notes

• Red Onion: One medium red onion should fit nicely in a pint-size mason jar when sliced very thin. A mandoline works well, but a sharp knife works too.
• Types of Vinegar: The vinegar you choose will dictate the flavor of your pickled onions.
  • Apple cider vinegar: My favorite choice for this recipe. It adds tangy flavor with a mild fruity sweetness that works perfectly with onions.
  • Distilled White Vinegar: Creates the sharpest, most classic pickle flavor.
  • Rice Vinegar: Milder and slightly sweeter with less tang.
  • White Wine Vinegar: Softer and more delicate in flavor.
• Sugar + Salt: A small amount of granulated sugar balances the acidity and helps create that classic quick-pickled flavor. Kosher salt dissolves easily and seasons the brine without overpowering it.

How to Make Quick Pickled Red Onions

1. Thinly slice the red onion and pack it into a pint-size mason jar.
2. Heat the vinegar, water, sugar, and salt in a small saucepan until the sugar and salt dissolve, then pour the hot pickling liquid over the sliced onions.
3. Press the onions down with a fork so they stay submerged in the brine. Let them sit for about 30 minutes until softened and bright pink before transferring to the fridge.

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Pickled Red Onions

Make your own Pickled Red Onions in minutes! They’re a fun way to add a pop of color and an irresistible tangy crunch to sandwiches, tacos, burgers, salads, and more.

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Resting Time 30 minutes minutes

Total Time 45 minutes minutes

Author Valerie Brunmeier

Ingredients

• 1 medium red onion very thinly sliced (see instructions below)
• ¾ cup apple cider vinegar
• ¼ cup water
• 1½ tablespoons granulated sugar
• 1 teaspoon kosher salt

Instructions

• Trim the ends from the red onion and cut it in half from root to tip. Peel away the outer skin, then place the onion halves cut-side down on a cutting board. Thinly slice the onion into half-moon slices. A mandolin works well for very thin, even slices, but a sharp knife works just fine.
• Place the sliced onion in a pint-size mason jar or similar heatproof container, gently packing the onions down so they reach near the top of the jar (if you have extra onions, use them for another purpose).
• In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
• Pour the hot pickling liquid over the onions. At first, the brine may not completely cover the onions, but they will soften and settle quickly. After a few minutes, press the onions down with a fork so they are mostly submerged in the brine.
• Let the onions stand at room temperature for about 30 minutes before using. The onions will soften and turn bright pink as they sit. After they have cooled slightly, transfer the jar to the refrigerator.
• Store in an airtight container in the refrigerator for up to 2 weeks. Make sure the onions stay fully submerged in the pickling liquid for best flavor and storage.

Notes

Yield: 1 pint (about 1½ to 2 cups).

Storage: Keep the onions in an airtight container in the refrigerator for up to 2 weeks, making sure they stay mostly submerged in the pickling liquid for the best flavor.

A Note From My Kitchen

This easy sheet pan dinner came together after a little trial and error with different vegetables, roasting time, and whether or not to leave the skin on the chicken thighs. I tested a few different variations before landing on this version, and we all absolutey loved it.

The honey mustard sauce adds tons of flavor, the broccoli gets those delicious browned edges, and everything cooks together on one pan for an easy dinner that looks and tastes like it took far more effort than it did.

Like my Greek Sheet Pan Chicken and Sheet Pan Sausage and Potatoes, I love that this recipe is practical and approachable for a busy weeknight. The method is simple, the cleanup is easy, and the finished dish looks as good as it tastes. It has definitely earned a spot on my go-to easy dinner list.

Ingredient Notes

• Chicken Thighs: Bone-in thighs stay juicy and flavorful as they roast. I prefer removing the skin before cooking because it allows the honey mustard sauce to coat the chicken more directly and reduces the amount of grease that cooks into the vegetables. The skin can be left on, if preferred.
• Honey + Dijon Mustard: This classic combination creates the sweet and tangy sauce that gives the chicken and veggies their signature flavor. For a more textured sauce, try using stone-ground mustard.
• Broccoli: Cut the florets into bite-size pieces so they roast evenly and become tender with crisp edges.
• Bell Peppers: Any color bell peppers will work here. Cut them into large pieces so they hold their texture during roasting.
• Lemon: Both the juice and zest brighten the sauce and balance the richness of the honey and olive oil.
• Paprika: Use regular paprika, not smoked paprika, for this recipe. It adds warmth and enhances the golden color of the chicken and vegetables without adding a smoky flavor that would overpower the honey mustard sauce.
• Parsley: A sprinkle of fresh parsley at the end adds fresh flavor and color.

How to Make Sheet Pan Honey Mustard Chicken Thighs

1. Whisk together the honey mustard sauce.
2. Toss the chicken thighs with half of the sauce.
3. Transfer the chicken to a parchment-lined sheet pan and roast for 15 minutes.
4. Toss the broccoli and bell peppers with the remaining sauce.
5. Add the vegetables to the pan around the chicken and continue roasting until the chicken is cooked through to an internal temperature of 175°F and the vegetables are tender.
6. Broil briefly at the end, if desired, then sprinkle with parsley and serve.

FAQ

Storage Tips

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven just until warmed through.

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Sheet Pan Honey Mustard Chicken Thighs

These Sheet Pan Honey Mustard Chicken Thighs are roasted with broccoli and colorful bell peppers for an easy dinner with big flavor and minimal cleanup. The tangy honey mustard sauce caramelizes as everything roasts, creating juicy chicken and perfectly browned veggies all in one pan.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 321kcal

Author Valerie Brunmeier

Ingredients

• 6 bone-in skin-on chicken thighs (about 2½ pounds)
• ⅓ cup olive oil
• ⅓ cup honey
• 3 tablespoons Dijon mustard
• 2 cloves garlic minced
• 1 lemon zested and juiced
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• 2 small crowns broccoli cut into small florets
• 2 bell peppers cut into 1½- to 2-inch pieces
• 2 tablespoons chopped fresh parsley

Instructions

• If you’d like to remove the skin from the chicken, simply pull it off, leaving the edges untrimmed so a little fat remains for flavor. Place the chicken in a large bowl and set it aside.
• In a small bowl, whisk together the olive oil, honey, Dijon mustard, garlic, lemon zest and juice, paprika, salt, and pepper.
• Pour about half the sauce over the chicken and toss to coat it well, reserving the remaining sauce for the vegetables. If you have time, cover and refrigerate both the chicken and reserved sauce for 1 to 2 hours for even more flavor.
• Preheat oven to 425 °F and line a large rimmed baking sheet with parchment paper.
• Transfer the chicken to the prepared baking sheet, skin-side up if you didn't remove it. If any sauce remains in the bowl, drizzle it over the chicken. Transfer the baking sheet to the oven and roast for 15 minutes.
• Meanwhile, place the broccoli and bell peppers in a clean large bowl and toss with the reserved sauce.
• Remove the pan from the oven and add the vegetables around the chicken in an even layer. Drizzle any remaining sauce from the bowl over the chicken and vegetables.
• Return to the oven and continue roasting for 15 to 20 minutes, or until the chicken reaches 175 °F and the vegetables are fork tender. The chicken and vegetables should be nicely browned as is, but you can broil for 2 to 3 minutes at the end if you’d like a little extra color.
• Sprinkle with parsley just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven just until warmed through.

Nutrition

Calories: 321kcal | Carbohydrates: 21g | Protein: 23g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 575mg | Potassium: 428mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1557IU | Vitamin C: 63mg | Calcium: 28mg | Iron: 2mg

A fresh veggie or Crudité Platter is an easy appetizer that I include at nearly every gathering. Instead of buying a dip mix packet, it’s so nice to be able to turn to my fridge and pantry, gather a few simple ingredients, and whip up this fresh, flavorful Easy Vegetable Dip to set out.

There are some key ingredients you may already have on hand that give homemade dips like this one, and my French Onion Dip from Scratch, a flavor similar to the classic packet dips, but fresher and less salty.

Ingredient Notes

• Mayonnaise: The base of the dip and what gives it that rich, creamy texture. I like to use olive oil mayo, but any good-quality mayonnaise will work. I don’t recommend light mayo for the best flavor.
• Sour cream: Adds tang and lightens the mayo so the dip isn’t too heavy. Either full-fat or light sour cream will work. I use light and it works great.
• Lemon: Fresh lemon juice brightens everything up and balances the richness.
• Dried minced onion: This is key for that classic veggie dip flavor. It softens as it sits, adding texture and a mild oniony bite that’s more obvious than onion powder.
• Dill: Fresh dill adds a pop of flavor and makes the dip taste fresh. You can substitute dried if needed, but use less.
• Dried seasonings: Garlic powder, dried parsley, seasoned salt, and pepper add layers of savory flavor. I use Lawry’s Seasoned Salt, but any similar seasoning blend that includes salt will work. Adjust to taste depending on how seasoned you like your dip.

How to Make Homemade Vegetable Dip

1. Combine the sour cream, mayonnaise, herbs, and seasonings in a bowl.
2. Stir until smooth and well blended.

Storage Tips

Store leftover Vegetable Dip in an airtight container in the refrigerator for up to 3 to 4 days. Stir well before serving.

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Easy Vegetable Dip Recipe

This Easy Vegetable Dip recipe is creamy, flavorful, and just right for serving with a colorful platter of fresh veggies. It has that classic party dip taste you get from a packet mix, but it’s made from scratch with simple ingredients.

Prep Time 5 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 10

Calories 102kcal

Author Valerie Brunmeier

Ingredients

• ¾ cup sour cream
• ½ cup mayonnaise
• 1 ½ teaspoons dried parsley flakes
• 1 teaspoons dried minced onion
• ¾ teaspoon dried dill weed or about 2 to 3 teaspoons fresh dill, minced
• ¼ teaspoon seasoned salt
• ¼ teaspoon garlic powder
• 1 to 2 teaspoons fresh lemon juice
• Freshly ground black pepper to taste

Instructions

• Assorted fresh vegetables (choose what looks pretty at the store – carrots, celery, broccoli florets, cauli florets, snap peas, radishes, cherry tomatoes, etc.)
• In a small bowl, combine all the dip ingredients. Stir until smooth and well blended.
• Cover and refrigerate for at least 1 hour to allow the dried onion to soften and the flavors to blend.
• Stir well before serving and adjust seasoning with additional lemon juice, salt, or pepper, if needed.
• Serve chilled with assorted fresh vegetables.

Notes

Yields about 1 ⅓ cups dip.

Store leftover Vegetable Dip in an airtight container in the refrigerator for up to 3 to 4 days. Stir well before serving.

Nutrition

Serving: 2tablespoons | Calories: 102kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 144mg | Potassium: 51mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.1mg

A Note From My Kitchen

If you’ve never cooked with poblano peppers before, recipes like this one and my Chile Relleno Casserole are a great place to start. Poblanos are mild, easy to work with, and perfect for holding a hearty filling. You might think a meal like this is not attainable on a weeknight, but with the help of a few convenience items, you can have these Stuffed Poblano Peppers on the table in under an hour.

A Tex-Mex inspired ground beef filling is made easy with the help of a pouch of microwaveable seasoned rice, canned black beans, and frozen corn. A jar of your favorite store-bought enchilada sauce adds and shredded cheese are all you need to top them off before baking until hot and bubbly.

A great method and an absolutely crave-worthy filling have this recipe on my list of “make again soon” dinners.

Ingredient Notes

• Poblano peppers: These are mild peppers with a deep, slightly smoky flavor. Look for large, firm peppers that are easy to halve and fill.
• Ground beef: I use 90% lean ground beef for a hearty filling without too much excess grease.
• Taco seasoning: Use your favorite blend or for better flavor, mix up a batch of my Homemade Taco Seasoning Mix.
• Seasoned rice: Any microwaveable rice will work, but I love this with Spicy Mexican Style or Spanish Rice for the extra boost of flavor.
• Canned black beans: Rinse and drain well. Pinto beans will work as a substitute.
• Corn: Frozen yellow corn straight from the freezer (no need to thaw it in advance).
• Enchilada sauce: You can make your own homemade Red Enchilada Sauce, but I usually take the easy route and grab a jar of my favorite. I like both Siete and Hatch brands.
• Diced green chiles: These add flavor without making the dish spicy.
• Cheese: A blend of cheddar and Monterey Jack (or pepper Jack) melts beautifully and adds lots of flavor. Or, use a store-bought Mexican cheese blend.

How to Make Stuffed Poblano Peppers

1. Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, then stir in the garlic and cook briefly.
2. Brown and season the beef. Add the ground beef and cook, breaking it up, until no longer pink. Drain any excess grease, then stir in the taco seasoning.
3. Add the remaining ingredients. Stir in the cooked rice, black beans, green chiles, corn, enchilada sauce, and cheese.
4. Mix and heat through. Cook, stirring, until everything is well combined and the cheese has melted. Remove from the heat.

4. Roast the peppers. Arrange the halved and seeded poblano peppers cut side up on a baking sheet and roast until just slightly softened.
5. Fill the peppers. Divide the prepared beef and rice filling evenly among the roasted peppers, then spoon a little enchilada sauce over each.
6. Add the cheese. Sprinkle the tops with shredded cheese.
7. Bake until melted. Return to the oven and bake until the cheese is melted and the peppers are heated through.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in the microwave or in a 350°F oven until heated through.
• Make ahead: You can prepare the filling in advance and refrigerate it for up to 1 day. Roast the peppers, then fill and bake when ready.
• Freeze: For best results, freeze the filling separately. Thaw, then fill the peppers and bake as directed.

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Stuffed Poblano Peppers

These Stuffed Poblano Peppers are filled with a savory ground beef and rice mixture with black beans and corn, then topped with enchilada sauce and melty cheese. Pantry staples make this an easy, flavor-packed dinner you can get on the table fast.

Course Main Dish

Cuisine Tex Mex

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 5

Calories 511kcal

Author Valerie Brunmeier

Ingredients

• 4 to 5 large poblano peppers
• 1 tablespoon olive oil
• ½ cup diced yellow onion
• 2 teaspoons minced garlic
• 1 pound ground beef 90% lean
• 1 tablespoon Taco Seasoning Mix
• 8.5 ounce pouch Ready Rice Spicy Mexican Style or Spanish
• 15 ounce can black beans rinsed and drained
• 4 ounce can diced green chiles drained
• ½ cup frozen yellow corn (no need to thaw)
• 1 cup enchilada sauce divided
• 1 ½ cups shredded Mexican cheese blend divided
• Minced fresh cilantro optional
• Sour cream and hot sauce optional for serving

Instructions

• Preheat oven to 425 degrees F. Generously coat a large rimmed baking sheet with nonstick cooking spray.
• Wash the poblano peppers, slice in half lengthwise, and remove and discard the ribs and seeds. Place the peppers, cut side up on the baking sheet. Transfer the baking sheet to the preheated oven and roast the peppers for 14 to 15 minutes to slightly soften. Remove from the oven and set aside.
• Meanwhile, prepare rice according to package directions. Set it aside.
• For the filling, add the olive oil to a large skillet and place it over MEDIUM heat. Add the onions and cook, stirring for several minutes to soften. Add the garlic and cook for an additional minute. Add the ground beef and cook for 5 to 7 minutes, breaking the meat up with a spoon, until no longer pink. Drain the excess grease from the pan and return it to the heat. Sprinkle the meat mixture with Taco Seasoning Mix and cook, stirring, until well incorporated. Add the prepared rice, black beans, diced green chiles, frozen corn, ½ cup of the enchilada sauce, and ½ cup cheese. Cook, stirring occasionally, until the cheese has melted. Remove from the heat.
• Divide the mixture between the peppers, drizzle each with 1 tablespoon enchilada sauce, and top with the remaining cheese.
• Return to the oven and roast for 6 to 8 to minutes or until the cheese is melted. If desired, top with cilantro.
• Delicious served with hot sauce and dollop of sour cream.

Notes

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat: Warm in the microwave or in a 350°F oven until heated through.

Make ahead: You can prepare the filling in advance and refrigerate it for up to 1 day. Roast the peppers, then fill and bake when ready.

Freeze: For best results, freeze the filling separately. Thaw, then fill the peppers and bake as directed.

Nutrition

Calories: 511kcal | Carbohydrates: 48g | Protein: 36g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1115mg | Potassium: 1092mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1282IU | Vitamin C: 117mg | Calcium: 478mg | Iron: 5mg

Pulled pork is such an incredibly versatile ingredient that you can use to create all kinds of delicious meals. This slow cooker method is simple, reliable, and turns out incredibly tender every time.

The best part is how the pork cooks down into its own flavorful juices. A simple spice mixture and a little added liquid gives it a boost, and adding those juices back at the end makes all the difference.

Ingredient Notes

• Pork Shoulder: Also labeled pork butt or Boston butt. This well-marbled cut is ideal for slow cooking and becomes incredibly tender and easy to shred.
• Onion: Sliced onion adds flavor and moisture to the pork and cooking liquid as it cooks.
• Cooking Liquid: A simple mixture of apple juice, vinegar, and Worcestershire sauce adds subtle sweetness and a bit of tang to the flavorful juices released by the pork as it cooks. While the pork will release plenty of liquid on its own, this mixture adds another layer of flavor. Some of the juices are added back to the shredded pork before serving for even more flavor.
• Dry Spice Rub: A simple mix of pantry spices adds flavor to the pork as it cooks. It typically includes brown sugar, paprika, garlic powder, onion powder, salt, pepper, and a touch of dry mustard.

How to Make Slow Cooker Pulled Pork

1. Season the pork with the spice rub.
2. Add the sliced onions to the slow cooker.
3. Place the pork over the onions and pour in the cooking liquid.
4. Cover and cook until very tender and easy to shred. Then, transfer the pork to a bowl and shred it with two forks.

Defatting the Cooking Liquid

If you have the time, this overnight method is the easiest way to effectively remove the most fat from the cooking liquid.

1. Refrigerate the cooking liquid for 2 hours (or overnight) until the fat rises to the top and solidifies.
2. Lift off the hardened layer of fat and discard it.
3. The remaining liquid is now defatted and full of flavor, but may be thickened. Warm it gently to thin it if needed.
4. Add some of the defatted cooking liquid back to the shredded pork as needed to keep it moist.

Quick Method: If you don’t have time to refrigerate the liquid, just let it sit for a few minutes so the fat can rise to the surface. Then, use a spoon to skim off as much as you can before adding the liquid back to the pork.

For a little texture, you can crisp a portion of the pork under the broiler for a few minutes before serving.

Serving Suggestions

Pulled pork is ideal for feeding a group and makes fantastic leftovers. It’s easy to turn into a variety of meals depending on what you’re in the mood for.

• Sandwiches or Sliders: Pile the pork onto soft buns and add your favorite toppings like Quick Coleslaw, Pickled Red Onions, and a drizzle of barbecue sauce.
• Tacos or Burritos: Warm the pork and serve it in tortillas with shredded cabbage or lettuce, avocado, cheese, and a squeeze of lime. Add a spoonful of sour cream or your favorite sauce to tie it all together.
• Rice Bowls: Serve the pork over warm Cilantro Lime Rice with beans and corn for an easy, satisfying meal. My Easy Seasoned Pinto Beans, Skillet Corn with Jalapeño, or Easy Corn Salsa are great options here. Add a squeeze of lime and your favorite toppings like avocado, cheese, or sour cream to finish it off.
• Loaded Baked Potatoes: Split open baked potatoes and fill them with warm pulled pork, then add cheese, sour cream, green onions, or a little barbecue sauce.
• Nachos: Scatter the pork over tortilla chips with shredded cheese and bake until melted. Finish with toppings like jalapeños, sour cream, guacamole, or diced tomatoes.
• Salads: For a lighter option, add warm pulled pork to a bed of greens with crunchy veggies like cucumber, tomatoes, radish, or shredded carrots. A simple vinaigrette with a little acidity to balance the richness of the pork is perfect. Try my Cilantro Lime Vinaigrette for a fresh, zippy flavor or an Apple Cider Vinaigrette for a more classic option.
• Straight from the Plate: Serve it as a main dish with simple sides like rice, beans, or a fresh salad. It’s just as good on its own with a little of the cooking juices spooned over the top.

Storage Tips

Leftover pulled pork should be transferred to an airtight container and refrigerated for up to 4 days. For best results, store it with some of the cooking juices to help keep it moist.

To freeze, place the pork in freezer-safe containers or bags along with a little of the juices. It will keep well for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.

When you’re ready to reheat, warm the pork gently on the stove over LOW heat. Add a splash of the reserved juices, broth, or water as needed to keep it from drying out. It can also be reheated in the microwave in short intervals, stirring in between.

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Slow Cooker Pulled Pork

This tender Slow Cooker Pulled Pork is seasoned with a simple spice rub and slow-cooked until perfectly shreddable. It’s delicious on its own or as the base for sliders, sandwiches, nachos, and more.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 12

Calories 209kcal

Author Valerie Brunmeier

Ingredients

Slow Cooker Pulled Pork

• 4 to 5 pound boneless pork shoulder pork butt
• 1 medium yellow onion thickly sliced

Spice Rub

• 1 tablespoon kosher salt
• 2 teaspoons paprika regular or smoked
• 2 teaspoons brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• ½ teaspoon dry mustard

Cooking Liquid

• ½ cup apple juice or chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce

Instructions

• Remove any ties from the pork shoulder and pat it dry with paper towels. Trim any excessively thick fat cap, leaving about ¼ inch for flavor.
• In a small bowl, combine the spice rub ingredients. Rub the mixture evenly over the pork on all sides.
• Spread the sliced onion across the bottom of the slow cooker. Place the seasoned pork shoulder on top.
• In a small bowl, combine the apple juice (or broth), apple cider vinegar, and Worcestershire sauce. Pour the mixture around the pork.
• Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 6 hours, until the pork is very tender, shreds easily with a fork, and begins to fall apart when you lift it. Start checking the pork toward the lower end of the cooking time to avoid overcooking (overcooking can result in mushy pulled pork).
• Transfer the pork to a large bowl and let it rest for about 10 minutes. Shred the meat with two forks, discarding any large pieces of fat.
• Pour the cooking liquid from the slow cooker through a fine mesh strainer into a bowl or measuring cup, discarding the onions.
• Add about ½ cup of the defatted cooking liquid (instructions below) to the shredded pork and toss to moisten, adding more as needed.
• Serve warm.

Defat the Cooking Liquid

• Quick method: Use a spoon to skim the layer of fat from the surface of the hot liquid.
• Make-ahead method (preferred if you have the time): Let the cooking liquid cool slightly, then refrigerate until the fat solidifies on the surface, about 2 hours or up to overnight. Lift off and discard the solid fat before using the juices.
• Transfer the shredded pork to a separate airtight container and refrigerate. When ready to use, warm the pork slightly so it loosens, then toss with the defatted juices as directed.

Crisp the Pork (Optional)

• For lightly caramelized edges, spread the shredded pork on a rimmed baking sheet. Spoon a little cooking liquid over the top and broil for 3 to 5 minutes, until lightly browned. This is a great option when using the pork for tacos, burritos, or rice bowls.

Notes

Yield: A 4- to 5-pound pork shoulder yields about 6 to 8 cups shredded pork. This is enough for about 10 to 14 servings, depending on portion size. For sliders, plan on about ¼ cup pork per slider.

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep with some of the cooking juices to maintain moisture.

Freeze: Transfer to freezer-safe containers or bags with a little of the juices and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm gently on the stove over low heat, adding a splash of reserved juices, broth, or water as needed. Microwave in short intervals, stirring between.

Nutrition

Calories: 209kcal | Carbohydrates: 4g | Protein: 34g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 683mg | Potassium: 629mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg

This is one of those recipes you’ll be so glad to have on hand for busy days. It comes together quickly with simple, store-bought ingredients that require almost no prep, but still delivers big, family-friendly flavor.

Keep these ingredients stocked, and you’ll always have an easy dinner option you can pull together in no time.

Stir-fries like my Korean Ground Beef Bowls, Easy Chicken Fried Rice, and these quick Teriyaki Ground Beef Bowls are weeknight winners!

Ingredient Notes

• Ground Beef: I like to use 80/20 or 85/15 ground beef for the best balance of flavor. Be sure to drain any excess grease after browning.
• Teriyaki Sauce: A store-bought teriyaki sauce keeps this recipe quick and easy while adding plenty of flavor. I recommend using a reduced sodium variety (I like Soy Vay Less Sodium).
• Ginger: Ginger paste is a convenient option and blends easily into the sauce. You can also use grated fresh ginger if you’d like.
• Garlic: Minced garlic adds great flavor with minimal effort. Jarred garlic works perfectly here.
• Frozen Stir-Fry Vegetables: There are lots of different bagged stir-fry mixes available, so you can change things up each time you make this recipe. There’s no need to thaw them in advance, making them a great kitchen shortcut. If it contains large broccoli florets, break them into smaller pieces for more even cooking.
• Rice: Serve over cooked long-grain rice or use microwaveable ready rice for a quicker option. You can also swap in brown rice or cauliflower rice if you’d like.
• Cornstarch: Helps thicken the sauce so it coats the beef and vegetables nicely.
• Green Onions: For a fresh pop of flavor and color.
• Sesame Seeds: A simple optional garnish that adds a little texture and a classic finishing touch.

How to Make Ground Beef Teriyaki Bowls

1. Brown the beef: Cook the ground beef in a large skillet over medium-high heat, breaking it up as it cooks, until browned and cooked through. Drain the excess grease.
2. Add the garlic and ginger: Stir in the ginger and garlic and cook briefly, just until fragrant.
3. Add the vegetables: Add the frozen stir-fry vegetables and cook, stirring occasionally, until heated through.
4. Add the sauce and finish: Stir together the teriyaki sauce and cornstarch and add it to the skillet. Cook until the sauce thickens and coats the beef and vegetables. Serve over rice and finish with green onions and sesame seeds.

Storage Tips

Store the teriyaki beef and vegetables in an airtight container in the refrigerator for up to 3 to 4 days. For best results, store the rice separately. Cooked rice should be refrigerated promptly and used within 3 to 4 days.

Reheat the beef mixture in the microwave or in a skillet over medium heat until warmed through. Reheat the rice separately with a sprinkle of water to help rehydrate it, then fluff before serving.

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Ground Beef Teriyaki Bowls

These Easy Ground Beef Teriyaki Bowls are made with simple, shortcut ingredients for a flavorful dinner in about 20 minutes. It’s an easy, family-friendly meal that’s perfect for busy nights.

Course Main Course

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 562kcal

Author Valerie Brunmeier

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground beef 80% to 85% lean
• 2 teaspoons ginger paste or grated fresh ginger root
• 1 teaspoon minced garlic
• ¾ cup less sodium teriyaki sauce (I used less sodium Soy-Vay)
• 2 teaspoons cornstarch
• 14- to 16- ounce bag frozen stir-fry vegetables straight from freezer
• 3 cups cooked long-grain rice or 2 pouches microwaveable ready rice
• 3 green onions thinly sliced
• Sesame seeds optional

Instructions

• If cooking rice, prepare it according to package directions and keep warm. If using microwaveable ready rice, wait and heat it just before serving.
• Heat the oil in a large skillet or wok over MEDIUM-HIGH heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Drain excess grease if needed.
• Stir in the ginger paste and garlic and cook for about 30 seconds, until fragrant.
• Add the frozen stir-fry vegetables and cook uncovered for 4 to 6 minutes, stirring occasionally, until heated through. Continue cooking as needed to allow excess moisture to evaporate. If your stir-fry mix has large broccoli florets, they may take a little longer to cook. You can cover the pan for a minute or two to help them soften, then uncover and continue cooking until the sauce thickens.
• In a small bowl, whisk together the teriyaki sauce and cornstarch until smooth. Pour the sauce into the skillet and stir to combine. Cook for 2 to 3 minutes, stirring, until the sauce thickens and coats the beef and vegetables. Garnish with green onions.
• If using ready rice, heat it according to the package directions. Divide the rice among the bowls and spoon the teriyaki beef mixture over the top. Garnish with additional green onions and sesame seeds, if desired.

Notes

Stir-Fry Vegetables: If your mix contains large broccoli florets, break them into smaller pieces for more even cooking.

Storage: Store the teriyaki beef and vegetables in an airtight container in the refrigerator for up to 3 to 4 days. For best results, store the rice separately. Cooked rice should be refrigerated promptly and used within 3 to 4 days.

Reheating: Reheat the beef mixture in the microwave or in a skillet over medium heat until warmed through. Reheat the rice separately with a sprinkle of water to help rehydrate it, then fluff before serving.

Nutrition

Calories: 562kcal | Carbohydrates: 73g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1415mg | Potassium: 791mg | Fiber: 5g | Sugar: 21g | Vitamin A: 5128IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 4mg

This Crispy Parmesan Crusted Fish was a love at first bite moment. The note I made to myself after testing this recipe the first time was “Holy moly, this was good!“.

It’s a super easy fish recipe (like, under 30 minutes easy) that’s a bit more dressed up than my Easy Baked Fish and was immediately deemed worthy of repeat by my family. And as a nice bonus, the leftovers reheat beautifully.

Ingredient Notes

• Mild white fish fillets: Haddock, cod, halibut, or pollock all work really well. Choose firm, flaky fillets that will hold up to the topping. I recommend looking for vacuum-sealed frozen fillets for the freshest flavor.
• Mayonnaise: Creates a creamy base that keeps the fish moist and helps the topping adhere.
• Dijon mustard: Adds subtle tang and depth of flavor without overpowering the dish.
• Cream-style horseradish: Adds a mild bite that really enhances the flavor.
• Fresh lemon juice: Brightens and balances the creamy topping. I like to slice a lemon into wedges for serving.
• Grated Parmesan cheese: Adds savory flavor and helps create a lightly crisp, golden crust.
• Plain panko breadcrumbs: Light and airy breadcrumbs that create a crispier topping than traditional breadcrumbs.
• Fresh parsley: Adds a pop of color and fresh flavor to the topping.
• Olive oil: Helps the panko brown and crisp up in the oven.

How to Make Parmesan Crusted Fish

1. Prepare the creamy Dijon topping: In a small bowl, combine the mayonnaise, Dijon mustard, cream-style horseradish, lemon juice, and 1 tablespoon of the Parmesan cheese.
2. Make the panko-Parmesan topping: In another small bowl, combine the panko, parsley, olive oil, and the remaining 1 tablespoon Parmesan.
3. Prep the fish: Pat the fish fillets dry with paper towels, place them on a parchment-lined baking sheet, and season with salt and pepper.
4. Add the topping: Spread the creamy mixture evenly over the top of each fillet.
5. Add the crumbs: Sprinkle the panko mixture over the fish and lightly press it into the coating to help it adhere.
6. Bake: Bake at 425°F for 12 to 15 minutes, or until the fish flakes easily with a fork.

Serving Suggestions

Make your life easy and pair this Parmesan Crusted Fish with some simple sides. Serve it with rice or pasta like Almond Rice Pilaf, Orzo with Peas and Parmesan, or Easy Parmesan Noodles. For something green, try Sautéed Green Beans or Sautéed Broccolini. It’s also delicious with potatoes, like Parsley Potatoes or Lemon and Garlic Roasted Potatoes.

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Crispy Parmesan Crusted Fish

This Parmesan Crusted Fish is topped with a creamy Dijon layer and a light, crispy panko-Parmesan crust that bakes up golden and full of flavor. It’s an easy, restaurant-style seafood dinner that's quick enough for a busy weeknight.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 281kcal

Author Valerie Brunmeier

Ingredients

• 4 mild white fish fillets (about 6 ounces each), like haddock, cod, halibut or tilapia
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon cream-style horseradish
• 1 tablespoon fresh lemon juice
• 2 tablespoons grated Parmesan cheese divided
• ¼ cup plain panko breadcrumbs
• 1 tablespoon finely chopped fresh parsley (or 1 teaspoon dried parsley flakes)
• 2 teaspoons olive oil
• Lemon wedges optional for serving

Instructions

• Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
• Pat the fish fillets dry with paper towels and place them on the prepared baking sheet. Season evenly with salt and pepper.
• In a small bowl, combine the mayonnaise, Dijon mustard, cream-style horseradish, lemon juice, and 1 tablespoon of the Parmesan cheese.
• In a second small bowl, combine the panko, parsley, olive oil, and remaining 1 tablespoon Parmesan.
• Spread the Dijon mixture evenly over the top of each fillet. Sprinkle the breadcrumb mixture over the top and lightly press it into the coating to help it stick.
• Bake for 12 to 15 minutes. The fish is done when it flakes easily with a fork and is opaque all the way through. If you have an instant-read thermometer, it should register 145°F in the thickest portion.
• Serve with lemon wedges, if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven or air fryer until warmed through to help maintain the crisp topping.

Nutrition

Calories: 281kcal | Carbohydrates: 4g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 391mg | Potassium: 544mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg

Adapted from Taste of Home

More Easy Fish Dinners

30 Minute Meals

Blackened Mahi Mahi

30 Minute Meals

Easy Baked Fish

30 Minute Meals

Crispy Oven Baked Fish

Tacos

Fish Stick Tacos

Why You’ll Love This Recipe

I’ve been making this sauce for years to drizzle over tacos and burrito bowls, and it’s especially good with seafood like Blackened Fish Tacos or shrimp. It also doubles as a dip for tortilla chips, which always seems to happen when I make a batch. It’s one of those recipes that instantly upgrades just about anything you drizzle it on.

If you’ve ever ordered fish tacos or bowls at a restaurant, you’ve probably had something similar to this. It’s often called a cilantro lime crema, and it’s that cool, tangy drizzle that pulls everything together.

It comes together in minutes in the food processor and keeps well in the fridge, so it’s easy to make ahead and have on hand. Low effort with big flavor payoff!

Ingredient Notes

• Sour cream + mayonnaise: This combo creates the perfect balance of tangy and creamy. I typically use light sour cream since it’s what I keep on hand and it works great. You can also use full-fat if you prefer. Plain Greek yogurt can be substituted for the sour cream, but it will be a little tangier.Cilantro: Fresh cilantro gives the sauce its signature flavor. Use the leaves and tender stems for the best taste.
• Jalapeño: Adds a mild kick. Remove the seeds and ribs for less heat, or leave some in if you want it spicier. I recommend tasting a small piece before adding it so you can gauge the heat level.
• Lime juice: Fresh lime juice brightens everything up and ties the flavors together. Bottled won’t have quite the same flavor.
• Garlic: Just a small amount adds depth without overpowering the sauce.
• Salt and pepper: Essential for bringing all the flavors together. Adjust to taste after blending.

How to Make Cilantro Lime Sauce

1. Add all the ingredients to the bowl of a food processor or blender.
2. Blend until creamy and well combined.

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Cilantro Lime Sauce

This creamy Cilantro Lime Sauce is bright, fresh, and full of flavor. Drizzle it over fish tacos, bowls, or grilled meats for an easy, restaurant-style finish.

Course Condiment, Sauces

Cuisine Mexican

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 115kcal

Author Valerie Brunmeier

Ingredients

• ½ cup sour cream full fat or light
• ⅓ cup mayonnaise
• ½ bunch cilantro thick stems removed
• ½ jalapeño seeded and coarsely chopped
• 1 lime juiced
• 1 teaspoon minced garlic
• salt and freshly ground black pepper to taste

Instructions

• Add all the ingredients to the bowl of a food processor or blender and process until completely smooth. Transfer to a bowl, cover, and refrigerate until ready to serve.

Notes

Yield: Makes about ¾ to 1 cup.

Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days. Stir before serving.

Nutrition

Calories: 115kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 95mg | Potassium: 60mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 0.1mg