Banana bread with chocolate chips is a classic and beloved dessert that uses up those few bananas that are starting to brown. The rich, melt-in-your-mouth goodness of chocolate with the naturally sweet and moist essence of ripe bananas. This chocolate chip banana bread is requested monthly from my little ones. They enjoy this treat that can be perfect for breakfast, dessert, or as an anytime snack. The soft, tender crumb of the banana bread pairs harmoniously with the bursts of semi-sweet and mini chocolate chips, making every bite a delightful adventure in flavors and textures.

When I’m not making this basic version of chocolate chip banana bread I’m making my peanut butter banana bread or my double chocolate banana bread. Whether your in the mood for a classic of something a little extra–my banana bread recipes are tried and true and will never disappoint!

Why this Recipe Works

Irresistible Flavor: The combination of ripe bananas and chocolate chips creates a symphony of sweet, fruity, and chocolatey notes that dance on your taste buds, leaving you craving more.

Simple and Quick: This recipe is incredibly easy to follow, and it doesn’t require any fancy equipment or ingredients. With just a few steps, you can whip up a delicious loaf of banana bread with chocolate chips to enjoy with friends and family.

Versatility: Whether you’re hosting a brunch, need a comforting dessert, or want to surprise your loved ones with a homemade treat, this banana bread fits the bill. It’s a versatile recipe that suits various occasions.

Ingredients

• Bananas – You will want at least 4 ripe bananas that you will mash
• Sugar – You will need brown sugar for this recipe.
• Butter – One stick of unsalted butter at room temperature works best for this recipe.
• Egg– 1 egg preferably at room temperature.
• Vanilla extract – This adds to the banana bread and makes the flavors come together.
• All-purpose flour – I always use all-purpose flour for this recipe. I have not tried any other type of flour for this recipe, but I would imagine that half-wheat (half white flour /half whole wheat) could work but would yield a denser Banana bread. I also think with some tweaking you may be able to make this with gluten free flour. Once again, I have not tested this methods–just suggestions.
• Baking soda – This helps the bread rise and cannot be skipped.
• Salt – The butter balances the sweetness.
• Chocolate chips – I use full size semi-sweet chocolate chips for this recipe. Dark chocolate or milk chocolate would work as well.

How to Make Banana Bread

First, preheat the oven to 350 degrees Fahrenheit.

Mash the ripe bananas in a bowl using the tines of a fork.

Using a stand mixer, fitted with a paddle attachment; cream together the brown sugar on medium-low speed for 30 seconds. Turn the mixer off, using a silicone spatula scrape down the sides of the bowl. Then, add in the mashed bananas, egg and vanilla extract. Mix again for 30 seconds.

Then, add in the all-purpose flour, baking soda, and salt. Mix until combined 30 seconds to 1 minute. Then pour in the 1 cup of semi-sweet chocolate chips.

Spray a loaf pan with cooking spray. Using the silicone spatula, spread the batter into the loaf pan. Sprinkle the ½ cup of chocolate chips on to the top of banana bread.

Bake for 1 hour and 15 minutes or until toothpick inserted in the middle comes clean.

Remove the banana bread from the oven. Let rest in pan for 30 minutes, then remove to a plate to continue cooling.

How to Make Banana Bread Muffins

You can transform this exact recipes into the muffin form! All you need to do is make the same batter, add cupcake liners to a muffin pan, scoop in the batter, sprinkle a few chocolate chips on top (as you would do for the actual loaf of banana bread) and bake at 350 degrees.

These muffins typically take about 18 to 25 minutes, depending on your oven’s temperature accuracy and the size of the muffins. To ensure they are done, you can perform a toothpick test. Insert a toothpick into the center of a muffin, and if it comes out clean or with a few moist crumbs (but not wet batter), your banana bread muffins are ready to be removed from the oven. Be sure to check them starting around the 18-minute mark and adjust the baking time accordingly.

FAQs

Tips & Tricks

If you want to make this chocolate chip banana bread here are a few of my favorite tips and tricks.

• Banana Ripeness: The best bananas for this recipe are those with brown spots or even completely brown. They are sweeter and provide a stronger banana flavor.
• Mixing Technique: When adding the dry ingredients, mix until just combined. Over-mixing can lead to a dense banana bread.
• Chocolate Chips: You can use your favorite chocolate chips—whether dark, milk, or white—to customize the level of sweetness to your liking.
• Cooling Time: Let the banana bread cool in the pan for 30 minutes before transferring it to a plate. This helps it set and prevents it from falling apart.
• Customization: Feel free to add a dash of cinnamon or a sprinkle of sea salt on top for an extra layer of flavor.

Banana Recipes

Love banana’s? Try these other banana recipes:

If you make this chocolate chip banana bread recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Banana Bread with Chocolate Chips

Enter my kitchen, where ripe bananas and velvety chocolate chips unite to create Banana Bread with Chocolate Chips—a moist, flavorful loaf that marries the essence of bananas with the irresistible allure of chocolate, promising a delightful journey in every bite.

Course Bread

Cuisine American

Diet Low Salt

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 471kcal

Author Katie

Equipment

• KitchenAid Mixer
• Measuring Cups
• Measuring Spoons
• 1 Silicone Spatula
• 1 Loaf Pan

Ingredients

• 4 ripe bananas mashed
• ½ cup Unsalted butter softened
• 1 cup packed light brown sugar
• 2 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoons baking soda
• ¼ teaspoon salt
• 1-½ cups semi-sweet chocolate chips divided

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Mash the bananas in a bowl, and set to the side.
• Using a stand mixer, fitted with a paddle attachment; cream together the brown sugar on medium-low speed for 30 seconds. Turn the mixer off, using a silicone spatula scrape down the sides of the bowl. Then, add in the mashed bananas, egg and vanilla extract. Mix again for 30 seconds.
• Then, add in the all-purpose flour, baking soda, and salt. Mix until combined 30 seconds to 1 minute. Then pour in the 1 cup of semi-sweet chocolate chips.
• Spray a loaf pan with cooking spray. Using the silicone spatula, spread the batter into the loaf pan. Sprinkle the ½ cup of chocolate chips on to the top of banana bread.
• Bake for 1 hour and 15 minutes or until toothpick inserted in the middle comes clean.
• Remove the banana bread from the oven. Let rest in pan for 30 minutes, then remove to a plate to continue cooling.

Notes

• Banana Ripeness: The best bananas for this recipe are those with brown spots or even completely brown. They are sweeter and provide a stronger banana flavor.
• Mixing Technique: When adding the dry ingredients, mix until just combined. Over-mixing can lead to a dense banana bread.
• Chocolate Chips: You can use your favorite chocolate chips—whether dark, milk, or white—to customize the level of sweetness to your liking.
• Cooling Time: Let the banana bread cool in the pan for 30 minutes before transferring it to a plate. This helps it set and prevents it from falling apart.
• Customization: Feel free to add a dash of cinnamon or a sprinkle of sea salt on top for an extra layer of flavor.
• Freezing: If you want to freeze this bread, I recommend freezing the entire loaf. It will last longer and not dry out like if you froze slices.

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Nutrition

Serving: 1g | Calories: 471kcal | Carbohydrates: 81g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 294mg | Potassium: 463mg | Fiber: 5g | Sugar: 46g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 4mg

I’ve been making this bruschetta chicken pasta for over a decade now. It first started thanks to my love for homemade bruschetta. This recipe came about because one day I had an abundance of leftover bruschetta, so I mixed it into pasta to use it up. I was in love instantly as was my husband. It also reminded me of TGI Friday’s bruschetta chicken pasta.

Once I realized this was a winning dish–I started entertaining with the bruschetta pasta. Family and friends all raved, and I knew this was a winning recipe. Whether you are looking for a delicious weeknight dinner or to entertain a crowd this flavorful Italian pasta dish will be your new go-to!

Why this Recipe Works

• A Taste of Italy at Home: If you’re longing for a taste of Italy but can’t make the trip, this recipe is your passport to Italian cuisine. The combination of fresh ingredients and bold flavors will transport your taste buds straight to the streets of Rome.
• Quick and Easy: Don’t be fooled by the gourmet appeal of this dish; it’s surprisingly easy to make. With a few simple steps, you can have a restaurant-quality meal on your table in under 30 minutes, making it perfect for busy weeknights.
• Customizable and Versatile: Bruschetta Chicken Pasta is highly customizable. You can adjust the ingredients to suit your taste preferences. Whether you prefer gluten-free pasta, want to add extra vegetables, or prefer a spicier kick, this recipe can easily be adapted to your liking.

Ingredients

• Chicken – I like to use boneless skinless chicken breast for this recipe.
• Seasoning – This base flavor of this recipe comes from McCormick Grill Mates® Roasted Garlic & Herb Seasoning. Without this seasoning the flavors will just not be there. So do yourself a favor, go find it in the spice aisle at your local grocery store.
• Oil – The olive oil is needed to lightly coat the chicken and also the base for the sauce.
• Butter – A few pat of butter make the sauce a little creamy.
• Tomatoes – I love to use plum tomatoes for this recipe. They seem to hold their texture and shape.
• Garlic – A few cloves bring out all the Italian flavors.
• Lemon – A splash of acidity brings
• Basil – Fresh basil, sliced very thin is mixed in at the end to bring out the flavors.
• Pasta – I prefer to use homemade pasta for this recipe. However, any pasta works. If you can’t make it homemade you can always buy the refrigerated pasta. It tastes just as good.

How to Grill Chicken Breast

Pre-heat grill to medium-high heat. Clean grill well then reduce grill to medium heat.

While the grill is pre-heating, in a zip top bag add chicken breast, Roasted Garlic & Herb Seasoning, and olive oil. Seal bag and mix well until the chicken has been coated with the seasoning.

Place on the grill and cook for 12 minutes (turning once in between). Using a thermometer, make sure the internal temperature reads 165 degrees Fahrenheit. Remove chicken from the grill, let it rest for a few minutes, then slice chicken at a diagonal.

Bruschetta Pasta

In a large skillet add olive oil, butter, and garlic to the skillet. Head on medium-high heat for 1 minute. Then add the diced plum tomatoes. Reduce heat to medium and sauté for 5 minutes.

Add the lemon zest, lemon juice, roasted garlic & herb seasoning and cook for 2 additional minutes.

Toss cooked pasta into the sauce and cook for one additional minute. Before plating, add fresh basil leaves. Mix well, and then divide the pasta amongst four plates. Add half a chicken breast on top of each plate of pasta and enjoy!

FAQs

Recipe Tips and Tricks

Here are a few of my favorite tips and tricks when I make bruschetta chicken pasta.

• Season the Chicken 0 Season your chicken breasts generously with the McCormick Grill Mates® Roasted Garlic & Herb Seasoning before cooking. If you can let it marinate for a few hours prior, that’s even better. This seasoning blend makes the dish complete.
• Use Fresh Ingredients: Fresh, ripe tomatoes, basil, lemon, and olive oil will make a noticeable difference in the taste of your bruschetta topping.
• Don’t Overcook the Tomatoes: When making the bruschetta topping, be careful not to overcook the tomatoes. You want them to soften slightly and release their juices but still maintain some texture.
• Garnish Right Before Serving: Add the fresh basil and grated Parmesan cheese just before serving to keep the flavors and textures vibrant.
• Experiment with Herbs: Feel free to experiment with different herbs in the bruschetta mixture. Basil is a classic choice, but oregano, parsley, or even a hint of thyme can provide a unique twist.
• Gluten Free: Make this gluten free by swapping in gluten-free pasta if needed.

With these tips and reasons in mind, you’re ready to embark on a culinary adventure with our Bruschetta Chicken Pasta recipe. Whether you’re an Italian cuisine enthusiast or simply looking for a delicious and quick meal, this dish will undoubtedly become a family favorite. Buon appetito!

Easy Pasta Recipes

Looking for more delicious pasta recipes? Check out a few more of my favorite pasta recipes.

If you make this bruschetta chicken pasta recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Bruschetta Chicken Pasta

Indulge in the flavors of Italy with my mouthwatering Bruschetta Chicken Pasta recipe! With juicy grilled chicken breast, a homemade tomato sauce with aromatic fresh basil, all mixed with freshly made pasta. This dish is a culinary journey you won't want to miss.

Course Main Course

Cuisine Italian

Diet Low Fat

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 2014kcal

Author Katie

Equipment

• 1 Grill
• Measuring Cups
• Measuring Spoons
• Cutting Board
• Serrated Knife
• 12-inch Skillet
• Sauce Pot
• Stove Top

Ingredients

For The Chicken

• 2 Chicken Breast
• 2 tablespoons McCormick Grill Mates® Roasted Garlic & Herb Seasoning
• 1 tablespoon Olive Oil

For The Pasta

• 3 tablespoons Olive Oil
• 2 tablespoons Unsalted Butter
• 2 cloves Garlic minced
• 2 cups Diced Plum Tomatoes 4 tomatoes
• 1 tablespoon Lemon Zest
• Half Lemon juiced
• 1 tablespoon McCormick Grill Mates® Roasted Garlic & Herb Seasoning
• 4 cups Homemade Spaghetti
• 15 Basil Leaves Chiffonade

Instructions

For the Chicken:

• Pre-heat grill to medium-high heat. Clean grill well then reduce grill to medium heat.
• While the grill is pre-heating, in a zip top bag add chicken breast, Roasted Garlic & Herb Seasoning, and olive oil. Seal bag and mix well until the chicken has been coated with the seasoning.
• Place on the grill and cook for 12 minutes (turning once in between). Using a thermometer, make sure the internal temperature reads 165 degrees Fahrenheit. Remove chicken from the grill, let it rest for a few minutes, then slice chicken at a diagonal.

For the Pasta:

• In a large skillet add olive oil, butter, and garlic to the skillet. Head on medium-high heat for 1 minute. Then add the diced plum tomatoes. Reduce heat to medium and sauté for 5 minutes. Add the lemon zest, lemon juice, roasted garlic & herb seasoning and cook for 2 additional minutes.
• Toss cooked pasta into the sauce and cook for one additional minute. Before plating, add fresh basil leaves. Mix well, and then divide the pasta amongst four plates. Add half a chicken breast on top of each plate of pasta and enjoy!

Notes

1. Season the Chicken 0 Season your chicken breasts generously with the McCormick Grill Mates® Roasted Garlic & Herb Seasoning before cooking. If you can let it marinate for a few hours prior, that’s even better. This seasoning blend makes the dish complete.
2. Use Fresh Ingredients: Fresh, ripe tomatoes, basil, lemon, and olive oil will make a noticeable difference in the taste of your bruschetta topping.
3. Don’t Overcook the Tomatoes: When making the bruschetta topping, be careful not to overcook the tomatoes. You want them to soften slightly and release their juices but still maintain some texture.
4. Garnish Right Before Serving: Add the fresh basil and grated Parmesan cheese just before serving to keep the flavors and textures vibrant.
5. Experiment with Herbs: Feel free to experiment with different herbs in the bruschetta mixture. Basil is a classic choice, but oregano, parsley, or even a hint of thyme can provide a unique twist.
6. Gluten Free: Make this gluten free by swapping in gluten-free pasta if needed.

Nutrition

Serving: 1g | Calories: 2014kcal | Carbohydrates: 347g | Protein: 84g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 164mg | Potassium: 1653mg | Fiber: 20g | Sugar: 14g | Vitamin A: 735IU | Vitamin C: 15mg | Calcium: 289mg | Iron: 11mg

No matter the season, a delightful cocktail can always brighten your day. While we often associate refreshing drinks with summer, there’s one concoction that can be enjoyed year-round: the Strawberry Mojito.

This twist on the classic Mojito promises a flavorful journey through sweet, tangy, and minty notes, making it an ideal choice whether you’re basking in the warmth of a sunny afternoon or cozying up indoors with friends. In this blog post, we’ll guide you through the art of crafting the perfect Strawberry Mojito, providing answers to common questions and insider tips to elevate your mixology skills, no matter the time of year.

Why this Recipe Works

1. Irresistible Flavor: Strawberry Mojitos offer a tantalizing combination of sweet, tangy, and minty flavors. The natural sweetness of ripe strawberries pairs perfectly with the zesty kick of lime juice and the refreshing mint leaves. The result is a harmonious blend that’s as delicious as it is refreshing, making it a delightful treat for your taste buds.
2. Versatile All-Year-Round: Unlike some cocktails that are reserved for specific seasons, Strawberry Mojitos are versatile and can be enjoyed year-round. Whether it’s a hot summer day, a cozy winter evening by the fireplace, or any time in between, these mojitos provide a burst of fruity freshness that’s perfect for any occasion.
3. Customizable and Adaptable: Strawberry Mojitos are highly customizable to suit your preferences. You can adjust the level of sweetness, tartness, and even the alcohol content to make them just right for you. Plus, you can easily make non-alcoholic versions for guests who prefer a booze-free option, making it a crowd-pleaser at gatherings and parties.

Strawberry Mojito Ingredients

• Rum – Pick the highest quality rum and one that you like to drink. I prefer Bacardi, but the options are limitless.
• Club Soda – This will be a base to give the mojito a little bubbly.
• SImple Syrup – I like to use my homemade strawberry simple syrup. You can also use mint simple syrup or even traditional simple syrup.
• Mint – Fresh mint is key to this recipe. You cannot make the recipe without it. We always make mojitos when we have an abundance of mint in our garden. It’s the best way to use it up.
• Strawberries – Fresh strawberries are ideal for this recipe; however, you can use frozen if in a pinch and not in season.

How to Make a Strawberry Mojito

Place mint leaves and diced strawberries in bottom of cocktail shaker.

Muddle until most of the strawberries are smashed.

Pour in the strawberry simple syrup into the glass, citrus rum, and a few ice cubes to chill the drink, then top with club soda.

Garnish with a sprig of mint and a fresh strawberry. Repeat and make as many more as your heart desires!

FAQs

Here are a few of the most frequently asked questions when making a strawberry mojito!

Tips and Tricks

Here are a few of my favorite tips and tricks when making a strawberry mojito.

• Freshness is Key – Always use fresh strawberries and mint leaves for the best flavor. Bruised or wilted herbs won’t give you the aromatic punch you desire.
• Adjust the Sweetness – Tailor the sweetness to your taste. If you prefer a sweeter cocktail, add a touch more simple syrup. For a tangier twist, increase the lime juice.
• Crush Gently – When muddling the strawberries and mint, be gentle. Over-muddling can release bitter compounds from the mint leaves.
• The Ice Matters – Use crushed ice for a quicker chill and more surface area for flavor infusion. It also makes your drink look stunning.
• Garnish with Flair – A sprig of fresh mint and a strawberry slice make for a visually appealing garnish. Serve your Strawberry Mojito in a tall glass with a colorful straw for that extra “wow” factor.

Mint Recipes

Looking for more recipes with mint in it? Check out a few more ways to use up the abundance of fresh mint you may have.

If you make this strawberry mojito recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Strawberry Mojito Recipe

Whether you're seeking a vibrant summer refreshment or a comforting drink to warm up your winter nights, my Strawberry Mojito recipe has you covered with their delightful taste and versatility. Give them a try — you won't be disappointed!

Course Drinks

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 295kcal

Author Katie

Equipment

• 1 Cocktail Shaker
• 1 Cocktail Muddler
• 1 Cocktail Glass

Ingredients

• 6 mint leaves plus more for garnish
• 2-3 strawberries diced + 1 additional strawberry for garnish
• 2 ounces Strawberry Simple Syrup
• 2 ounces Citrus Rum
• 4 ounces Club Soda

Instructions

• Place mint leaves and diced strawberries in bottom of cocktail shaker. Muddle until most of the strawberries are smashed.
• Pour in the strawberry simple syrup into the glass, citrus rum, and a few ice cubes to chill the drink, then top with club soda.
• Garnish with a sprig of mint and a fresh strawberry. Enjoy.

Notes

• Freshness is Key – Always use fresh strawberries and mint leaves for the best flavor. Bruised or wilted herbs won’t give you the aromatic punch you desire.
• Adjust the Sweetness – Tailor the sweetness to your taste. If you prefer a sweeter cocktail, add a touch more simple syrup. For a tangier twist, increase the lime juice.
• Crush Gently – When muddling the strawberries and mint, be gentle. Over-muddling can release bitter compounds from the mint leaves.
• The Ice Matters – Use crushed ice for a quicker chill and more surface area for flavor infusion. It also makes your drink look stunning.
• Garnish with Flair – A sprig of fresh mint and a strawberry slice make for a visually appealing garnish. Serve your Strawberry Mojito in a tall glass with a colorful straw for that extra “wow” factor.

*Nutritional calculations are estimated and may vary depending on serving size and ingredients.

Nutrition

Serving: 8ounces | Calories: 295kcal | Carbohydrates: 44g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 72mg | Fiber: 1g | Sugar: 43g | Vitamin A: 255IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 2mg

If you’re seeking to infuse a burst of strawberry goodness into your favorite beverages and treats, look no further than this 3 ingredient strawberry simple syrup recipe. I’ve been making his recipe for almost a decade now and has stood the test of time. With just a cup of white granulated sugar, a cup of water, and a cup of sliced strawberries, you can create a syrup that’s both versatile and indulgent. Whether you’re looking to enhance iced tea or upgrade your cocktail game and make strawberry mojitos or strawberry margaritas— this strawberry simple syrup is a must-have in your culinary arsenal.

Why this Recipe Works

1. Flavorful Transformation: By simmering fresh strawberries with sugar and water, you unlock a concentrated essence of strawberries that’s perfect for adding depth and character to a wide range of beverages and dishes.
2. Creative Culinary Play: This strawberry simple syrup isn’t limited to beverages alone. Use it to mix into salad dressings or marinades for a hint of sweetness.
3. Effortless Elegance: With just three basic ingredients and minimal cooking time, you’ll have a stunning homemade syrup that elevates your culinary creations, impresses guests, and adds a touch of gourmet flair to your everyday routine.

Ingredients

• Strawberries – One cup of diced strawberries is all you need.
• Water – Water is key in helping to make the simple syrup.
• Sugar – White granulated sugar produces the perfect simple syrup and will help extract the flavor out of the strawberries.

Directions

In a medium pot, combine sugar, water, and strawberries and bring to a boil. Once the mixture reaches a boil, lower the flame to medium-low.

Stir occasionally and let cook for 10 minutes until sugar has dissolved and strawberries are no longer firm.

Let the strawberry simple syrup cool to room temperature. Strain the cooked strawberries in a strainer, and strain the juice into a mason jar. Refrigerate and use up to one week.

FAQS

Tips & Tricks

Here are a few of my favorite tips and tricks when making strawberry simple syrup.

• Serving Size: Calories were calculated based on 1 tablespoon serving. Nutritional calculations are estimated and may vary depending on serving size and ingredients.
• Strawberry Selection: Choose ripe, fragrant strawberries for the best flavor. Overripe strawberries might result in an overly sweet syrup.
• Mashing Technique: Gently mash the strawberries while they cook to help release their juices and flavor. Avoid over-mashing to prevent a cloudy syrup.
• Storage Hack: To extend the syrup’s shelf life, consider freezing it in ice cube trays. This allows you to conveniently portion out smaller amounts for future use.
• Creative Combos: Experiment with adding herbs like basil or mint during the simmering process to create unique flavor profiles.
• Cooked Strawberries: You can save the cooked strawberries to add into drinks or freeze to use as ice cubes when you make a drink.
• Robust Flavor: I did do some experimenting and if you want a more robust strawberry flavor, puree the simple syrup once its cooled in a blender or food processor. If you don’t like the seeds just run the simple syrup through a strainer to remove all the seeds.

Strawberry Recipes

If you make this strawberry simple syrup recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Strawberry Simple Syrup

Elevate your beverage game with my strawberry simple syrup recipe. Bursting with the natural sweetness of ripe strawberries, this versatile syrup adds a delightful twist to drinks and desserts.

Course Sauce

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 32

Calories 26kcal

Author Katie

Equipment

• Measuring Cup
• 1 Cutting Board
• 1 Knife
• 1 Pot
• 1 Whisk
• 1 Stovetop

Ingredients

• 1 cup White Granulated Sugar
• 1 cup Water
• 1 cup Strawberries Sliced

Instructions

• In a medium pot, combine sugar, water, and strawberries and bring to a boil. Once the mixture reaches a boil, lower the flame to medium-low. Stir occasionally and let cook for 10 minutes until sugar has dissolved and strawberries are no longer firm.
• Let the strawberry simple syrup cool to room temperature. Strain the cooked strawberries in a strainer, and strain the juice into a mason jar. Refrigerate and use up to one week.

Notes

• Serving Size: Calories were calculated based on 1 tablespoon serving. Nutritional calculations are estimated and may vary depending on serving size and ingredients.
• Strawberry Selection: Choose ripe, fragrant strawberries for the best flavor. Overripe strawberries might result in an overly sweet syrup.
• Mashing Technique: Gently mash the strawberries while they cook to help release their juices and flavor. Avoid over-mashing to prevent a cloudy syrup.
• Storage Hack: To extend the syrup’s shelf life, consider freezing it in ice cube trays. This allows you to conveniently portion out smaller amounts for future use.
• Creative Combos: Experiment with adding herbs like basil or mint during the simmering process to create unique flavor profiles.
• Cooked Strawberries: You can save the cooked strawberries to add into drinks or freeze to use as ice cubes when you make a drink.

 

Nutrition

Serving: 1tablespoon | Calories: 26kcal | Carbohydrates: 7g | Protein: 0.03g | Fat: 0.03g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 0.5mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 0.02mg

Whether you like to enjoy chicken tenders Air Fried, grilled, or even baked you will love getting ideas for sides for chicken tenders. With their crunchy exterior and tender interior, chicken tenders a beloved classic dish that appeals to both kids and adults alike. But why stop at just the chicken tenders? Elevate your meal by pairing them with side dishes that add a burst of flavor, texture, and variety to your plate. Whether you’re hosting a casual family dinner or a weekend get-together with friends, these sides will take your chicken tenders from ordinary to extraordinary.

Sides that Pair Well with Chicken Strips

Fries – Enjoy traditional french fries or even swap out regular fries for these slightly sweet and crispy sweet potato fries that provide a delightful contrast to the tenders’ savory flavor.

Coleslaw– The cool and creamy texture of coleslaw complements the crispy tenders perfectly, adding a refreshing element to your plate.

Refreshing Cucumber Salad – A light and tangy cucumber salad with dill and red onion provides a refreshing counterpoint to the richness of the chicken tenders.

Savory Garlic Bread – Turn simple garlic bread into a standout side by using fresh herbs, fresh and granulated garlic, butter and mayonnaise plus a sprinkle of Parmesan cheese and mozzarella cheese.

Casseroles – Whether you want to make a broccoli and cheese casserole or a hash-brown casserole — casserole’s are always a great idea. Especially if you are feeding a lot of people!

FAQs for Sides for Chicken Tenders

How to Reheat Chicken Tenders

Reheating chicken tenders to enjoy their crispy texture and delicious flavor can be easily done with a few simple steps. Here’s how:

Reheating chicken tenders to enjoy their crispy texture and delicious flavor can be easily done with a few simple steps. Here’s how:

Method 1: Oven Reheating

What You’ll Need:

• Oven
• Baking sheet
• Aluminum foil

Instructions:

1. Preheat your oven to 350°F (175°C) to ensure even reheating without overcooking the chicken tenders.
2. Line a baking sheet with aluminum foil. This helps to prevent the tenders from sticking and makes for easier cleanup.
3. Arrange the chicken tenders on the baking sheet in a single layer. Make sure they are not overlapping to ensure uniform reheating.
4. If desired, lightly brush or spray the chicken tenders with a small amount of oil to help them retain their crispiness during reheating.
5. Place the baking sheet in the preheated oven and reheat the chicken tenders for about 10-15 minutes. The exact time may vary based on the oven and the thickness of the tenders.
6. Check the tenders periodically to avoid overcooking. They are ready when they are heated through and the internal temperature reaches 165°F (74°C), ensuring they are safe to eat.
7. Once heated, remove the baking sheet from the oven and let the chicken tenders rest for a minute before serving.

Method 2: Microwave Reheating

What You’ll Need:

• Microwave-safe plate
• Microwave

Instructions:

1. Place the chicken tenders on a microwave-safe plate, arranging them in a single layer. If you’re reheating a large batch, you might need to reheat in multiple batches.
2. Cover the chicken tenders with a microwave-safe cover or a damp paper towel. This helps to retain moisture and prevent them from drying out during reheating.
3. Microwave the chicken tenders on medium power (50%) in 20-30 second intervals. This slower approach helps to evenly distribute the heat and avoid overcooking.
4. Check the tenders after each interval to assess their temperature. Depending on your microwave’s power and the quantity of tenders, it might take 1-3 minutes to reheat them thoroughly.
5. Once heated through, remove the plate from the microwave and allow the chicken tenders to rest for a minute before serving.

Method 3: Air Fryer Reheating

What You’ll Need:

• Air fryer
• Leftover chicken tenders

Instructions:

1. Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C). Preheating the air fryer ensures that the chicken tenders will start cooking immediately and retain their crispiness.
2. Arrange the Chicken Tenders: Lay the leftover chicken tenders in a single layer in the air fryer basket. Avoid overcrowding to ensure even reheating and crispiness.
3. Reheat the Chicken Tenders: Place the basket in the preheated air fryer and set the timer for about 3-5 minutes. The exact time will depend on the size and thickness of the chicken tenders, as well as your air fryer’s model and wattage.
4. Check and Shake: After about halfway through the reheating time, pause the air fryer and gently shake the basket. This helps to ensure that the tenders are cooking evenly on all sides.
5. Check for Crispiness: When the timer goes off, check the chicken tenders for crispiness and internal temperature. They should be heated through to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
6. Adjust Time if Needed: If the chicken tenders need more time to reach your desired level of crispiness, you can add another 1-2 minutes to the cooking time. Keep a close eye on them to prevent overcooking.
7. Serve and Enjoy: Once the chicken tenders are heated through and crispy, carefully remove them from the air fryer basket and let them cool slightly before serving.

Tips & Tricks for Reheating Chicken Tenders

• Times may Vary – Reheating times may vary based on the quantity of chicken tenders and the type of reheating method used.
• Drying Out – Avoid reheating chicken tenders for too long, as they can become dry and lose their crispiness.
• Power Setting – If using a microwave, using the medium power setting and reheating in intervals helps prevent uneven reheating.
• Sauces – Consider serving the reheated chicken tenders with your favorite dipping sauces like herbed buttermilk ranch dressing, Russian sauce, or even creamy cilantro dressing to enhance their flavor.

By following these simple steps, you can enjoy your leftover chicken tenders with their original crispy texture and delicious taste.

Sides for Chicken Tenders

Instant Pot Macaroni and Cheese

Belly-up to a comforting bowl of creamy mouth-watering Instant Pot Macaroni and Cheese that is made in under 10 minutes. Perfect weeknight meal that can be paired with a store bought rotisserie chicken!

Check out this recipe

Air Fryer French Fries

Nothing is better then fresh cut homemade french fries. My Air Fryer French Fries require very little oil and yield a crispy french fry on the outside and a soft middle.

Check out this recipe

Mandarin Orange Coleslaw

Switch up the traditional coleslaw recipe you bring to barbecue’s this summer and make my Mandarin Orange Coleslaw for the next party you attend!

Check out this recipe

Oven Baked Sweet Potato Fries

These Oven Baked Sweet Potato Fries are perfectly seasoned, full of flavor, and so easy to make! Healthier than deep-fried, these deliciously crispy sweet potato fries are slightly sweet, a little salty, and my go-to recipe anytime I’m craving restaurant-quality fries from the comfort of my own home…

Check out this recipe

Southern Green Beans Recipe

Love the barbecue restaurant style soft meaty green beans? Try my recipe for Southern Green Beans–made with bacon and onions and done in less than 30 minutes time. This classic southern side dish will become a new family favorite.

Check out this recipe

Potato Salad without Mayo

This delicious vinegar based Potato Salad without Mayo was my grandmother's recipe. Passed down to my mom, whom passed it down to me. This classic potato salad recipe is sure to be a hit at your next barbecue!

Check out this recipe

Instant Pot Baked Beans

Instant pot baked beans are a delicious homemade recipe using fresh ingredients like onions, bacon, brown sugar and other spices. Done in about 2 hours time and can feed a large crowd!

Easy Smashed Potatoes

These delicious Easy Smashed Potatoes are a great addition to your side dish repertoire! They are a combination between a roasted potato and a baked

Check out this recipe

Greek Cucumber Salad

Looking for a refreshing and delightful summer salad that can be ready in just 15 minutes? Dive into this Greek Cucumber Salad, a delightful blend of crisp cucumbers, juicy tomatoes, tangy red onions, creamy feta, aromatic dill, and briny kalamata olives that will transport your taste buds straight to the sunny shores of the Mediterranean.

Check out this recipe

Orzo Rice Pilaf

Tired of plain old rice? This easy 6 ingredient stovetop rice pilaf goes with just about anything. No preservatives or artificial coloring like you get in boxed version mixes like rice a roni. Plus, it tastes so much better homemade than from a box.

Check out this recipe

Buttermilk Biscuits

Melt-in-your mouth homemade buttermilk biscuits made in your kitchen in less than 30 minutes time! With just a few ingredients your next breakfast or brunch will be complete.

Check out this recipe

Sour Cream and Chive Mashed Potatoes

Fresh chives cut from the garden and sour cream are blended together to bring an easy homemade recipe for sour cream and chive mashed potatoes. These mashed potatoes compliment just about any dinner whether it's a weekday meal, pot luck, or even holiday gathering.

Check out this recipe

Cinnamon Apples

If you always order the Cinnamon Apples at Cracker Barrel, you'll love this 30 minute gluten free recipe that requires just 7 ingredients.

Check out this recipe

Canadian Poutine

One of Canada’s most beloved dishes is Canadian poutine. Smothered fries with cheese curds, bacon and gravy is an incredible comfort food dish. Read on for all the details for how to make poutine and the best poutine gravy recipe (that can even be made gluten free)!

Check out this recipe

House Salad

Explore the ultimate chopped romaine house salad recipe, featuring a harmonious blend of fresh vegetables, cheese, and croutons. Elevate your dining experience with this easy-to-make, nutrient-packed, and irresistibly delicious dish!

Check out this recipe

Baked Potato Wedges

Utilize leftover baked potatoes, oil, and seasonings to whip up a tasty side dish of of crispy baked potato wedges. These gluten and dairy free, Vegan potato wedges are baked for just 20 minutes in the oven.

Check out this recipe

Healthy Green Beans Almondine

Healthy Green Beans Almondine are an easy + delicious side dish that are perfect with any meal! Gluten free, grain free, keto and whole30 friendly.

Check out this recipe

Whether you’re enjoying a casual weeknight dinner or celebrating a special occasion, these sides for chicken tenders will turn your meal into a delightful feast. Experiment with different combinations to find the perfect pairing that suits your taste buds. With these ideas, you’ll never look at chicken tenders the same way again.

If you make any of these sides of chicken nugget recipes, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

I’m always looking for a good non-mayo based salad to entertain with year round, and especially in the summer. That’s where this Pesto Tortellini Salad comes in to play. I always use tortellini in soup, like my Sausage Tortellini Soup and my Instant Pot Spinach Tortellini Soup, but never for a pasta salad.

A few month back I co-hosted my best friends bridal shower. One of my tasks was to coordinate our lunch. Even though I was traveling 3 hours north I still planned to cook quite a bit. A week prior to the shower a coworker of mine shared the most amazing pesto tortellini salad with me. It was full of flavors, fresh, and at that moment I instantly knew it was going to replace the tried and true pasta salad I regularly make.

My coworker had created the recipe on his own. So with a few tweaks I came up with an even better cold tortellini salad. The base sauce to this salad is pesto. I used my Homemade Pesto Recipe. Although you can easily use a store bought pesto if you are pressed for time. I added in sun dried tomatoes, some wilted spinach, and artichoke hearts. Everyone at the bridal shower loved this recipe, and asked for the recipe.

Why this Recipe Works

Versatile – Making a pasta salad in general can be very versatile. Most of the times you can add or subtract a few ingredients and still get a delicious pasta salad.

Easy to Make – This pasta salad is extremely easy to make making this ideal for beginner cooks or someone who is looking to whip up a tortellini salad quickly.

Ingredients

• Tortellini – I like to use the fresh refrigerated tortellini since it only takes a few minutes to cook. However, you can use the dried version.
• Vegetables – I like to use a mix of fresh spinach that has been wilted, drained artichoke hearts, and julienne style sundried tomatoes. All the flavors help make this pasta salad delicious.
• Pesto – I love to make homemade pesto, but when I don’t have enough basil on hand to make a batch I’ll buy a jar of store bought. Either way–it works for this recipe.
• Pine Nuts – A few tablespoons of pine nuts gives the recipe a nice buttery nutty taste, plus add a little crunch.
• Cheese – I like to use freshly shredded parmesean cheese; however, an Italian cheese blend works too. Make sure you use shredded and not grated for this recipe.

How to Make Tortellini Pasta Salad

In a large pot boil water and cook tortellini according to directions. During the last 30 seconds of cooking add the spinach and wilt. Drain the pasta and spinach and place in a large bowl.

In a small saute pan toast the pine nuts until they are golden brown then set to the side.

In the large bowl with the tortellini and spinach add the pesto, sun dried tomatoes, artichoke hearts, toasted pine nuts, and grated Parmesan cheese. Mix well until incorporated.

Refrigerate for at least 2 hours and serve cold.

FAQs

Tips & Tricks

Here are a few of my favorite tips and tricks whenever I make this pesto tortellini pasta salad.

• Make Ahead – Make this recipe up to one day in advance before serving.
• Pesto – You can make your own homemade pesto or use a store bought refrigerated pesto.
• Leftovers – Store leftovers in an airtight container for up to 3 days in the refrigerator.

Pesto Recipes

Still looking for more ways to use up your pesto? Here is four more recipes that use pesto.

If you make this Pesto Tortellini Salad recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Pesto Tortellini Salad

My Pesto Tortellini Salad is a perfect side dish for any barbecue, picnic, or even baby shower. Refrigerated tortellini are tossed in pesto sauce, spinach, artichoke hearts, and sun dried tomatoes. Toasted pine nuts and freshly grated Parmesan cheese finish this tortellini salad off for a delicious summer side dish.

Course Side Dish

Cuisine American

Diet Low Calorie

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time: 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6

Calories 261kcal

Author Katie

Equipment

• Stove Top
• Refrigerator

Ingredients

• 9 ounces Refrigerated Whole Wheat Three Cheese Tortellini
• 5 ounces Spinach
• 3 tablespoons Pine Nuts toasted
• ¼ cup Pesto
• ¼ cup Sundried Tomatoes
• ¼ cup Artichoke Hearts drained
• ½ cup Parmesan cheese grated

Instructions

• In a large pot boil water and cook tortellini according to directions. During the last 30 seconds of cooking add the spinach and wilt. Drain the pasta and spinach and place in a large bowl.
• In a small saute pan toast the pine nuts until they are golden brown then set to the side.
• In the large bowl with the tortellini and spinach add the pesto, sun dried tomatoes, artichoke hearts, toasted pine nuts, and grated Parmesan cheese. Mix well until incorporated.
• Refrigerate for at least 2 hours and serve cold.

Notes

• Make Ahead – Make this recipe up to one day in advance before serving.
• Pesto – You can make your own homemade pesto or use a store bought refrigerated pesto.
• Leftovers – Store leftovers in an airtight container for up to 3 days in the refrigerator.

Nutrition

Serving: 0.5c | Calories: 261kcal | Carbohydrates: 24g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 526mg | Potassium: 326mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2530IU | Vitamin C: 8mg | Calcium: 205mg | Iron: 3mg

This Greek cucumber salad is one of my favorite salads. I make this salad at least once a week. Sometimes not as glamorous with the kalamata olives and the feta. Sometimes its cucumber and tomato with the Greek all-purpose seasoning, olive oil, and a little fresh dill from the garden. I first blogged about my cucumber feta salad almost a decade ago. This was before I liked feta. Over the past decade, I’ve played with this recipe and its completely transformed into what I can now honestly call mine. I no longer use a processed salad dressing.

I have a Grilled Greek Pork Tenderloin that compliments this salad very well.

Ingredients

• Tomatoes – For this recipe I like to use grape tomatoes that I’ve sliced in half. But you can also use plum tomatoes that are chopped into bite-size pieces.
• Cucumbers – One European style cucumber is all you need. You will want to make sure to remove most of the seeds so that the seeds don’t overwhelm the seeds.
• Olives – I like to use Kalamata olives that come pitted already from the store.
• Onion – I like to use red onion as it’s not as pungent as white onion.
• Dill – Fresh dill works best for this recipe.
• Feta Cheese – Any type of feta works for this recipe.
• Seasoning – I like to use Cavendar’s Greek Seasoning. It hits all the right flavor notes in one small container.
• Oil – I use a nutty olive oil to give an additional layer of flavor to the salad dressing.

How to Seed a Cucumber

First, you want to scrape out the seeds from the cucumbers. To do this, you will want to slice the cucumbers in half (length-wise) then run a spoon down the middle removing most of the seeds and membranes.

How to Make Greek Cucumber Salad

1. Grab a nice big bowl and toss in those colorful grape tomatoes, the sliced cucumber, the thinly sliced red onion, and don’t forget to sprinkle in the fresh dill – it adds such a fantastic flavor!
2. Next, sprinkle the Greek seasoning on top of the mixed veggies and drizzle on the olive oil.
3. Add the kalamata olives to the bowl. Mix well and let the flavors mingle and hang out in the fridge for about 30 minutes. It’s like a little flavor party in there! The longer it rests, the tastier it gets.
4. Mix in the feta right before your about to serve the cucumber tomato feta salad.

FAQs

Recipe Tips & Tricks

• Marinating – I like to let the Greek seasoning marinate on the salad for a good 30 minutes. The salt from the seasoning helps break down the cucumbers and the flavor absorbs into it beautifully.
• Colored Tomatoes – To make the salad even more visually appealing, use a mix of different colored tomatoes, like red, yellow, and orange.
• Pickled Onions – For an extra burst of flavor, try marinating the sliced red onions in a mixture of red wine vinegar, sugar, and water for about 10 minutes before adding them to the salad.
• Creamy Dressing – If you prefer a creamier dressing, whisk together some Greek yogurt with lemon juice and garlic, then drizzle it over the salad instead of the traditional olive oil and vinegar dressing.

Greek Recipes

If you are looking for more delicious Greek Recipes here are a few more of my favorites.

If you make this Cucumber Feta Salad recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Greek Cucumber Salad

Looking for a refreshing and delightful summer salad that can be ready in just 15 minutes? Dive into this Greek Cucumber Salad, a delightful blend of crisp cucumbers, juicy tomatoes, tangy red onions, creamy feta, aromatic dill, and briny kalamata olives that will transport your taste buds straight to the sunny shores of the Mediterranean.

Course Salad

Cuisine Greek

Diet Vegetarian

Prep Time 15 minutes minutes

Refrigeration Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 137kcal

Author Katie

Equipment

• 2 Mixing Bowl
• 1 Spoon
• 1 Refrigerator

Ingredients

• 1 pint Grape Tomatoes halved
• 1 Cucumber Thinly sliced
• ¼ cup Kalamata Olives pitted and chopped
• 1 tablespoon Red Onion thinly sliced or minced
• 1 tablespoon Fresh Dill minced
• 2 teaspoon Greek All-Purpose Seasoning
• 2 tablespoon Olive Oil
• ¼ cup Feta crumbled

Instructions

• In a large bowl combine grape tomatoes, thinly sliced cucumber, kalamata olives, red onion, and dill.
• In a small bowl, whisk together Greek all-purpose seasoning and olive oil. Pour the dressing over top of the salad.
• Mix well, and let it rest in the refrigerator for 30 minutes. Before serving top the salad with crumbled feta.

Notes

• Marinating – I like to let the Greek seasoning marinate on the salad for a good 30 minutes. The salt from the seasoning helps break down the cucumbers and the flavor absorbs into it beautifully.
• Colored Tomatoes – To make the salad even more visually appealing, use a mix of different colored tomatoes, like red, yellow, and orange.
• Pickled Onions – For an extra burst of flavor, try marinating the sliced red onions in a mixture of red wine vinegar, sugar, and water for about 10 minutes before adding them to the salad.
• Creamy Dressing – If you prefer a creamier dressing, whisk together some Greek yogurt with lemon juice and garlic, then drizzle it over the salad instead of the traditional olive oil and vinegar dressing.

Nutrition

Serving: 1cup | Calories: 137kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 247mg | Potassium: 427mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1162IU | Vitamin C: 19mg | Calcium: 113mg | Iron: 2mg

If you’re on the hunt for a delicious and easy-to-make grilled chicken recipe, look no further! These grilled chicken strips are the epitome of mouthwatering goodness. My family absolutely loves when I make this for dinner. I think it’s because the marinade infuses the chicken tenderloins with a delightful blend of zesty lemon, fragrant garlic, and a medley of spices, making every bite a burst of flavor. Even my daughter who sometimes find paprika as “spicy” enjoys this recipe with no complaints. The marinade not only enhances the taste but also ensures the chicken remains tender and juicy after grilling.

We love chicken strips in my home. Whether I make these grilled chicken strips or my air fried chicken tenders or even baked chicken strips it’s a go to when looking to make something fresh but in a short amount of time. Whether you’re preparing a quick weeknight meal or hosting a backyard barbecue, these grilled chicken strips will undoubtedly impress your family and friends with their delectable taste. Trying to figure out what to make with these chicken strips? Check out my 17 mouthwatering sides to serve with chicken tenders!

Why this Recipe Works

Flavorful Marinade – The marinade plays a crucial role in making this recipe a success. The combination of olive oil and lemon juice not only infuses the chicken tenderloins with a delightful citrusy tang but also helps keep the meat moist during grilling. The addition of garlic powder, paprika, dried thyme leaves, salt, and black pepper contributes to a harmonious blend of flavors that elevate the taste of the chicken. As the chicken marinates for at least an hour (or up to 12 hours), the ingredients penetrate deep into the meat, infusing it with rich flavors and aromas. This results in tender, juicy, and well-seasoned chicken strips that are bursting with taste in every bite.

Quick Cooking – If you are looking for a quick cooking protein chicken tenderloins are the ticket. They can be grilled in 10 minutes time making them ideal for an easy weeknight dinner or even entertaining for a crowd.

Camping Meal – If you are camping this is actually a great recipe to make since you can prep ahead of time and grill in minutes after a busy day of hiking and enjoying nature.

Ingredients

• Chicken – Chicken tenderloins work best for this recipe as they are more tender then traditional chicken breast.
• Spices – I like to use a blend of garlic powder, salt, pepper, paprika, and dried thyme. These are spices I always have on hand.
• Lemon Juice – I always keep a bottle of lemon juice in my refrigerator. I use the bottle type for this recipe but fresh also works.
• Olive Oil – I like to use olive oil for this recipe even though its not a great oil for grilling I love the flavor it gives.

Directions

First things first, give those chicken tenderloins a quick rinse and pat them dry.

Grab a large bowl and toss in the chicken. Now, pour in the olive oil and lemon juice, making sure all the chicken gets coated.

Time to add the magic! Sprinkle in the salt, garlic powder, paprika, dried thyme leaves, and black pepper. Get your hands in there and massage those flavors into the chicken until every piece is fully covered.

Cover up the bowl with some plastic wrap and pop it into the refrigerator. Let it hang out and marinate for at least 1 hour – you’ll thank us later! If you can’t wait that long, no worries, just don’t let it marinate for more than 12 hours.

Time to get that grill going! Preheat it to a toasty 500 degrees. Once it’s hot and ready, give it a quick clean and a spray of non-stick grilling spray. Now, lower the heat down to low.

Place those beautifully marinated chicken tenders on the grill. Let them cook for about 5 minutes on each side or until they reach an internal temperature of 165 degrees – that’s the magic number for perfectly cooked chicken!

Patience is a virtue, but we promise the wait will be worth it! Let the grilled chicken rest for about 5 minutes before serving. This step helps the juices settle, ensuring each bite is as juicy and flavorful as can be.

Now, you’re all set to dig in! Serve up those delicious grilled chicken strips immediately, and watch them disappear in no time.

There you have it, folks – a scrumptious grilled chicken strips recipe that’s both easy to make and insanely tasty. So fire up that grill, get your marinade on, and treat your taste buds to a delightful feast!

FAQs

Recipe Tips & Tricks

Here are a few of my favorite tips and tricks when making grilled chicken tenderloins.

• Brine – The key to flavorful juicy chicken is a brine. In this case the lemon in my marinating process will be used as a brine to help break down the chicken and make it moist and not dry.
• Spice – For added flavor, consider adding a pinch of cayenne pepper or red pepper flakes if you prefer a bit of heat.
• Resting Time – Let the chicken strips rest for a couple of minutes after grilling to allow the juices to redistribute before serving.
• Marinate Ahead of Time – Make sure to give yourself enough time so that the chicken has at least an hour to marinate. You can marinate for up to 24 hours in advance (just omit the lemon juice if your planning to marinate for more then 12 hours then add at least a half hour before grilling).

What to Serve with Chicken Strips

Pair the Grilled Chicken Strips with skillet green beans and a house salad for a complete dinner that takes less than 30 minutes from start to finish! Here are a few more side dishes that I like to pair these chicken strips with.

If you make this grilled chicken tender recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Grilled Chicken Strips

Grilled Chicken Strips are a flavorful addition to any dinner. Mix together the spices, oil, and lemon and let marinate for an hour before grilling. The chicken only takes 10 minutes to grill and comes out fork-tender and full of flavor.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 130kcal

Author Katie

Equipment

• Measuring Cups
• Measuring Spoons
• 1 Bowl
• 1 Pair of Tongs
• 1 Grill

Ingredients

• 1 pound chicken strips
• 2 tablespoon olive oil
• 1 tablespoon Lemon Juice
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon dried thyme leaves
• ¼ teaspoon black pepper

Instructions

• Rinse and pat dry the chicken tenderloins. Then place them in a large bowl and coat them with the olive oil and lemon juice.
• Sprinkle on the salt, garlic powder, paprika, dried thyme leaves, and black pepper. Massage on to the chicken until all pieces are covered. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour (no more then 12 hours).
• Preheat the grill to 500 degrees. Clean and spray with non-stick grilling spray. Then lower the heat down to low.
• Place the chicken tenders on the grill. Grill for 5 minutes on each side or until internal temperature reaches 165 degrees.
• Let the chicken rest for 5 minutes then serve immediately.

Notes

• • Brine – The key to flavorful juicy chicken is a brine. In this case the lemon in my marinating process will be used as a brine to help break down the chicken and make it moist and not dry.

• • Spice – For added flavor, consider adding a pinch of cayenne pepper or red pepper flakes if you prefer a bit of heat.

• • Resting Time – Let the chicken strips rest for a couple of minutes after grilling to allow the juices to redistribute before serving.

• • Marinate Ahead of Time – Make sure to give yourself enough time so that the chicken has at least an hour to marinate. You can marinate for up to 24 hours in advance (just omit the lemon juice if your planning to marinate for more then 12 hours then add at least a half hour before grilling).
  • Chicken Tenderloins – One 1 pound package of chicken tenderloins typically has 6-7 pieces in the package.

Nutrition

Serving: 1g | Calories: 130kcal | Carbohydrates: 1g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 282mg | Potassium: 291mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.4mg

A house salad is a timeless dish that adds a burst of freshness and color to any meal. I believe everybody should know how to make a basic salad. My house salad is based off the restaurant classic salad.

Typically this salad is enjoyed before dinner as an appetizer. However, sometimes I make this salad as my lunch or even dinner with an added protein on top like baked shrimp or grilled chicken. Combining the crispness of romaine lettuce, the juiciness of grape tomatoes, the crunch of cucumbers, the savory goodness of shredded cheddar cheese, and the delightful texture of croutons, this salad is an irresistible treat.

Why this Recipe Works

Vibrant and Fresh: The chopped romaine house salad bursts with vibrant colors and flavors, making it an inviting and refreshing addition to any meal.

Easy and Quick: With minimal prep work, this salad can be ready in no time, saving you valuable minutes in the kitchen.

Cost Effective: Making a salad at home can save you almost half of what you would pay at a restaurant and give you more salad for the money!

Versatile Pairings: Whether you serve it as a side dish or a light main course, this salad pairs beautifully with various proteins and complements a range of cuisines.

Nutritious and Satisfying: Packed with vitamins, fiber, and protein from the ingredients, this salad not only tantalizes your taste buds but also nourishes your body.

Ingredients

• Lettuce – I like to use romaine lettuce that I’ve chopped into bite-size pieces.
• Tomatoes – I like the flavor in grape tomatoes with the burst of tomato in each bite. Any style tomato works.
• Cucumber – Cucumbers give a light bright crunch to the salad.
• Carrots – Shredded carrots are the way to go here. They give a sweet crunch and compliment the flavors of the salad.
• Red Onion – I love a little red onion in a salad. I like to thinly slice them so they aren’t overwhelming. A little goes a long way.
• Cheese – I like to use shredded mild cheddar cheese for the salad, but any variety of cheddar will work best. Don’t have cheddar? Use a different type of cheese or omit completely.
• Croutons – Whether you make your own croutons or you buy store bought it’s a

How to Make a House Salad

In a large bowl, place the chopped romaine in the bowl. Then add on the sliced grape tomatoes, diced cucumbers, shredded carrots, thinly sliced red onion.

Toss well then sprinkle on the shredded cheddar cheese and croutons on top. Divided among 4 plates and enjoy.

Salad Variations

• Grilled Chicken Caesar Salad: Add grilled chicken breast and Caesar dressing to your chopped romaine house salad for a heartier and more substantial meal.
• Mediterranean Medley: Elevate the flavors with Kalamata olives, red onions, artichoke hearts, and a lemon-herb vinaigrette.
• Tex-Mex Fiesta: Infuse a zesty twist with black beans, avocado, corn, and a creamy cilantro dressing.

FAQs

Salad Tips and Tricks

• Chopped – Ensure the romaine lettuce is well-chopped to create bite-sized pieces for easy eating.
• Dressing – Add the dressing just before serving to avoid soggy croutons and lettuce or simply serve on the side.
• Herbs – For added depth, consider mixing in fresh herbs like parsley or basil.

Homemade Dressing Recipes

Here are a few of my favorite homemade dressing recipes that pair perfectly with a house salad.

If you make this House Salad recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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House Salad

Explore the ultimate chopped romaine house salad recipe, featuring a harmonious blend of fresh vegetables, cheese, and croutons. Elevate your dining experience with this easy-to-make, nutrient-packed, and irresistibly delicious dish!

Course Dinner, Main Course, Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 56kcal

Author Katie

Equipment

• 1 Cutting Board
• 1 Knife
• 1 Bowl

Ingredients

• 4 cups Chopped Romaine Lettuce
• 1 cup Grape tomatoes
• 1 cup Cucumbers diced
• ½ cup Shredded Carrots
• ¼ cup Red Onion thinly sliced
• ¼ cup Shredded Cheese
• ½ cup Croutons

Instructions

• In a large bowl, place the chopped romaine in the bowl. Then add on the sliced grape tomatoes, diced cucumbers, shredded carrots, thinly sliced red onion.
• Toss well then sprinkle on the shredded cheddar cheese and croutons on top. Divided among 4 plates and enjoy.

Notes

• Chopped – Ensure the romaine lettuce is well-chopped to create bite-sized pieces for easy eating.
• Dressing – Add the dressing just before serving to avoid soggy croutons and lettuce or simply serve on the side.
• Herbs – For added depth, consider mixing in fresh herbs like parsley or basil.

Nutrition

Serving: 1cup | Calories: 56kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 94mg | Potassium: 210mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3048IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 0.4mg

When it comes to grilling, few dishes can match the succulent flavors and satisfying textures of a perfectly cooked flank steak. With its robust flavor and versatility, Grilled Flank Steak is a very affordable option if you want to serve steak. It’s typically my go-to option for backyard gatherings, weeknight dinners, or special occasions. It pairs perfectly with a house salad, too. When I’m not making my pacific rim glazed flank steak I’ll make my Asian London Broil or my Grilled Balsamic London Broil. All are the same cuts of meats with just different marinades.

Why this Recipe Works

Homemade Marinade – The combination of teriyaki sauce, honey, orange juice, dark sesame oil, garlic, and rosemary in the marinade creates a symphony of sweet, savory, and citrusy flavors that beautifully enhance the taste of the beef. The marinade helps to tenderize the meat while infusing it with a delightful blend of aromatics.

Versatile Cut of Meat – Flank steak is an excellent choice for grilling. This cut is known for their flavor and tenderness when cooked properly. The marinade not only adds flavor but also helps to further tenderize the meat, resulting in a juicy and delicious grilled London Broil.

Inexpenive Meal for a Crowd – If you want to serve steak to a crowd. Making my grilled flank steak recipe is the best way to save money and also get the delicious steak you may be craving.

Ingredients

• Beef – Flank steak is what you will need for this recipe; however, when your shopping you may not always see it labeled as this in the store. This is because London Broil sometimes is the name butchers use to refer to any large, lean and tough cut of meat. These cuts could also be labeled as top round roast and/or top sirloin.
• Teriyaki sauce – This is the base of the sauce and where the sweet and savory comes in. This sauce is higher in sodium too.
• Onion – One onion chopped adds to the flavors of this steak. Don’t skimp and use dehydrated onions–you really want the fresh onion for this recipe. I’ve tested both ways and fresh onion is the winner.
• Honey – When you cook this steak and eat it you will taste the additional layer of sweetness in the marinade. Remember that all honey is not made equally. So make sure you are okay with the type of honey you use–it can change the flavor profile completely. I.e., orange blossom is preferred for this recipe but you can use clove.
• Orange juice – The acidity from the orange juice helps break down the tougher parts of the steak making it more tender.
• Dark sesame oil – The hint of sesame oil compliments the teriyaki sauce.
• Garlic – One clove of garlic that has been peeled and crushed garlic is mixed into the marinade.
• Black Pepper – A pinch of black pepper helps balance all the flavors.
• Orange slices – This is purely for looks and also adds an additional orange layer to the steak.
• Rosemary sprigs – Fresh rosemary really works best for this recipe. If you don’t have fresh you can use dried but I really prefer fresh because it gives a much more intense rosemary flavor.

Flank Steak Marinade

The first step is making the Flank Steak Marinade. I like to call this marinade Pacific Rim Glazed Marinade. Why? I don’t know–it’s just what I’ve called it for years and I’m sticking with it.

In a large bowl, combine teriyaki marinade, onion, honey, orange juice, oil, garlic, rosemary, and pepper to taste; whisk until blended.

Using a Ziplock bag or a large container add the steak to it, then pour the marinade on top. Make sure the entire steak gets coated and then add the orange slices. Place in refrigerator over night for marinating OR place in freezer for later use.

How to Grill Flank Steak

Fire up the grill to a toasty 450 degrees Fahrenheit.

Now, take your marinated steak and oranges out of the marinade. Don’t toss the marinade just yet; we’ll need it later. Place the steak on the grill over medium heat, and don’t forget to lay those oranges right on top of the steak. Yum!

Grill the steak, uncovered, for about 6-8 minutes on each side if you want that juicy medium rare goodness. To be sure, use a meat thermometer to check the internal temperature, aiming for a reading between 135-140 degrees Fahrenheit.

While the steak works its magic on the grill, pour the rest of that tasty marinade into a saucepan and heat it up until it’s hot and bubbly. Just keep an eye on it, so it doesn’t bubble over.

Once the steak is perfectly cooked, take it off the grill and let it rest for about 5 minutes. This helps the flavors settle and keeps it juicy. Now, it’s time to slice that steak diagonally, cutting across the grain into thin slices. Arrange the slices on a platter and generously pour the heated marinade on top.

For the finishing touch, garnish the dish with some fresh orange slices and fresh sprigs of fragrant rosemary. Your masterpiece is complete!

Steak Temps

Using a meat thermometer is key to cooking the perfect steak. Here is my steak temps chart to help ensure you achieve the perfect temperature. I shoot for medium-rare when making London Broil.

• Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.)
• Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.)
• Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.)
• Medium-well: 150°F or 66°C (Remove from the oven at 145°F or 63°C.)
• Well done: 160°F or 71°C (Remove from the oven at 155°F or 68°C.)

Recipe FAQs

Here are a few frequently asked questions when making grilled flank steak.

Tips and Tricks

• Selecting the Perfect Cut: The key to a successful flank steak lies in choosing the right cut of meat. Opt for a top round steak or flank steak, as they are lean and tender, making them ideal for grilling. Look for cuts with a nice marbling of fat, which adds flavor and juiciness.
• Marinating for Enhanced Flavor: Marinating the meat is crucial for infusing it with flavor and tenderness. Prepare my marinade above that uses ingredients such as teriyaki sauce, orange juice, garlic, sesame oil, and fresh rosemary. Allow the meat to marinate for at least four hours, or ideally overnight, in the refrigerator.
• Proper Grilling Techniques: Preheat your grill to medium-high heat and ensure the grates are clean and well-oiled to prevent sticking. Remove the meat from the marinade, allowing any excess liquid to drip off. Grill the London Broil for about 6-8 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Whenever I’m grilling I use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare.
• Rest and Slice: Once cooked, transfer the flank steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the meat against the grain into thin strips, which helps break up the muscle fibers and ensures tenderness.
• Prep Ahead: I like to buy flank steak in bulk and prepare 2 at once. I will let one sit in the refrigerator overnight to grill and then the other one I freeze with the marinade. This is ideal since it marinades while it starts to freeze and then once you pull it out to thaw it then continues to marinate.

Grilled Beef Recipes

Looking for more delicious grilled beef recipes? Check out a few of my favorites.

If you make this grilled flank steak recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Grilled Flank Steak

Experience a tantalizing fusion of teriyaki-infused beef, sweet honey, zesty orange, and aromatic rosemary in my delectable Grilled Flank Steak cooked in under 20 minutes. Get ready to indulge in a flavor sensation like no other.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 12 hours hours

Total Time 12 hours hours 30 minutes minutes

Servings 8

Calories 642kcal

Author Katie

Equipment

• 1 Bowl
• 1 Whisk
• 1 Freezer Ziplock Bag
• 1 Grill
• 1 Tongs
• 1 Cutting Board
• 1 Knife
• 1 Platter

Ingredients

• 1 cup Teriyaki sauce
• 2 cups onion chopped
• 3 cups honey
• 3 cups orange juice fresh
• 1 tablespoon dark sesame oil
• 1 clove garlic peeled and crushed
• ⅛ teaspoon Black pepper
• 3 Rosemary sprigs
• 4 Orange slices
• 2 pounds Flank Steak

Instructions

• In a large bowl, combine teriyaki marinade, onion, honey, orange juice, oil, garlic, rosemary, and pepper to taste; whisk until blended.
• Using a Ziplock bag or a large container add the steak to it, then pour the marinade on top. Make sure the entire steak gets coated and then add the orange slices. Place in refrigerator for at least 12 hours to marinate.
• Once your ready to grill, preheat the grill to 450 degrees Fahrenheit.
• Remove steak and oranges from marinade; keep marinade (see below for next step). Place steak on the grill and the oranges on top of the steak, over medium heat. Grill, uncovered, 6-8 minutes, then flip and cook an additional 6-8 minutes for medium rare temperature. Use a meat thermometer to check the internal temperature. The internal temperature should be between 135-140 degrees Fahrenheit.
• While steak cooks, pour the remaining marinade into a sauce pan and heat until hot and bubbly. Make sure it doesn't bubble over.
• Once the steak is done, take it off the grill and let it rest for 5 minutes. Carve steak diagonally across the grain into thin slices; arrange on platter and pour the marinade on top of the steak. Garnish with fresh orange slices and fresh rosemary sprigs. Enjoy.

Notes

• Selecting the Perfect Cut: The key to a successful flank steak lies in choosing the right cut of meat. Opt for a top round steak or flank steak, as they are lean and tender, making them ideal for grilling. Look for cuts with a nice marbling of fat, which adds flavor and juiciness.
• Marinating for Enhanced Flavor: Marinating the meat is crucial for infusing it with flavor and tenderness. Prepare my marinade above that uses ingredients such as teriyaki sauce, orange juice, garlic, sesame oil, and fresh rosemary. Allow the meat to marinate for at least four hours, or ideally overnight, in the refrigerator.
• Proper Grilling Techniques: Preheat your grill to medium-high heat and ensure the grates are clean and well-oiled to prevent sticking. Remove the meat from the marinade, allowing any excess liquid to drip off. Grill the London Broil for about 6-8 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Whenever I’m grilling I use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare.
• Rest and Slice: Once cooked, transfer the flank steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the meat against the grain into thin strips, which helps break up the muscle fibers and ensures tenderness.
• Prep Ahead: I like to buy flank steak in bulk and prepare 2 at once. I will let one sit in the refrigerator overnight to grill and then the other one I freeze with the marinade. This is ideal since it marinades while it starts to freeze and then once you pull it out to thaw it then continues to marinate.

Nutrition

Serving: 0.25lbs. | Calories: 642kcal | Carbohydrates: 125g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 69mg | Sodium: 1459mg | Potassium: 829mg | Fiber: 1g | Sugar: 120g | Vitamin A: 203IU | Vitamin C: 54mg | Calcium: 65mg | Iron: 4mg

Looking for a new go-to green bean recipe? My Skillet Green Beans are it. I started making these green beans cooking in bacon fat over a decade ago. It was all by accident and was never intended to be shared with the world. I had cooked my pork chops in bacon fat and decided to lessen the dish load by add the green beans directly to the pan once the pork chops were done cooking and removed.

After the first bite, we both knew these were going to be the go to green bean side dish. I have well over a handful on the blog, but this by far is our favorite way to eat them.

Why this Recipe Works

Green Bean Seasoning – The green beans are cooked in glorious bacon fat and with a mixture of diced bell peppers, onions, and salt and pepper. Plus I add in a little chicken broth for additional flavor (if you are Vegan you can substitute for vegetable broth). All of these flavors combined lead to a delicious green bean side dish.

Fresh Ingredients – This side dish only has a handful of ingredients and most are fresh (minus the bacon fat which you need to render after cooking bacon.

Quick Cooking Recipe – This side dish comes together in 15 minutes time from start to finish. You can save even more time if you buy green beans that are already trimmed from the store. Same goes with buying pre-diced bell pepper.

Ingredients

• Green Beans – I like to use only fresh green beans for this recipe.
• Bell Pepper – You will want both red and orange bell peppers.
• Onion – I like to use onion flakes for this recipe as they soften and don’t give a very pungent onion flavor.
• Bacon Fat – Bacon fat is the key to this recipe. It gives the green beans so much more flavor.
• Chicken Broth – A little chicken broth will be needed to help steam the green beans.
• Seasoning – Salt and pepper is needed to season the beans.

How to Cook Green Beans on Stove

How to Season Green Beans – In a large skillet, melt the rendered bacon fat over high heat. This will create a delicious base for the green beans.

Place the trimmed green beans into the skillet and give them a good mix, ensuring that the bacon fat coats the green beans evenly. This step helps to infuse the beans with the smoky flavor of the bacon fat.

Reduce the heat to medium-high and mix in the bell pepper/onion mix. Season with salt and black pepper according to your taste preferences. This combination adds a vibrant crunch and complementary flavors to the dish.

Pour in the ½ cup of chicken broth and mix well with the green beans, bell peppers, and onions. The broth helps to create a moist cooking environment and adds a savory element to the dish.

Place a lid on the skillet and let the green beans cook for approximately 10 minutes. Stir halfway through the cooking process to ensure even cooking. If the skillet appears dry or the green beans are at risk of burning, add more chicken broth as needed.

Once the green beans are tender and cooked to your desired texture, remove the lid from the skillet and take the pan off the heat. Give the green beans one final mix to distribute the flavors evenly.

Transfer the green beans to a serving dish, and they are ready to be enjoyed! This delicious side dish pairs well with a variety of main courses and is sure to impress your family and friends.

Recipe FAQs

Tips & Tricks

Here are a few of my tips and tricks when cooking green beans in a skillet.

• Fresh – Choose fresh, firm green beans: Look for green beans that are bright in color, firm to the touch, and free from any blemishes. This ensures that they are fresh and will cook evenly.
• Trim the green beans properly – Remove the ends of the green beans before cooking. You can also snap or cut them into desired lengths for easier handling.
• Don’t overcook the green beans – Keep an eye on the cooking time to avoid overcooking the green beans. They should remain crisp and vibrant, not mushy.
• Add a touch of acidity – Enhance the flavors of skillet green beans by adding a splash of fresh lemon juice or a sprinkle of vinegar towards the end of cooking. It adds brightness and balances the richness.
• Customize the seasoning – Experiment with different seasonings to suit your taste preferences. Try adding garlic, herbs like thyme or rosemary, or even a pinch of red pepper flakes for some heat.
• Add a finishing touch – Before serving, consider garnishing the green beans with a sprinkle of freshly grated Parmesan cheese, toasted almonds, or chopped fresh herbs. This adds a final layer of flavor and visual appeal.
• Use a cast-iron skillet – A cast-iron skillet is ideal for cooking green beans as it provides even heat distribution and retains heat well. This helps achieve a delicious char and caramelization.

Green Bean Recipes

Looking for more green beans recipes? Try these other green bean recipes. Don’t forget to check out my 30+ Holiday Side Dishes if it’s the holidays and you are looking for something else to serve alongside these pan fried green beans.

If you make this skillet green bean recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Skillet Green Beans

Skillet Green Beans are made in just 15 minutes and bursting with flavor with sauteed bell peppers and garlic. These green beans are like no other side dish you have ever had.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 109kcal

Author Katie

Equipment

• 1 Knife
• 1 Cutting Board
• 1 Frying Pan
• 1 Stove Top

Ingredients

• 1 tablespoon bacon fat
• 1 pound green beans ends trimmed
• 1 cup mixed bell peppers and onion diced
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup chicken broth more if needed

Instructions

• In a large skillet melt the rendered bacon fat on high heat.
• Then place the trimmed green beans into the skillet, give it a good mix so that the bacon fat is coated on the green beans. Reduce the heat to medium-high then mix in the bell pepper/onion mix (see notes below), salt, and black pepper.
• Mix well and then add the ½ cup of chicken broth. Place a lid on the skillet and let cook for 10 minutes. Mix half way through the cooking process and place the lid back on the skillet (add more chicken broth if it's starting to get dry and looks like the green beans could burn).
• Remove the lid from the skillet and the pan from the heat as soon as the green beans are done cooking. Mix the green beans one last time and then serve.

Notes

• Fresh – Choose fresh, firm green beans: Look for green beans that are bright in color, firm to the touch, and free from any blemishes. This ensures that they are fresh and will cook evenly.
• Trim the green beans properly – Remove the ends of the green beans before cooking. You can also snap or cut them into desired lengths for easier handling.
• Don’t overcook the green beans – Keep an eye on the cooking time to avoid overcooking the green beans. They should remain crisp and vibrant, not mushy.
• Add a touch of acidity – Enhance the flavors of skillet green beans by adding a splash of fresh lemon juice or a sprinkle of vinegar towards the end of cooking. It adds brightness and balances the richness.
• Customize the seasoning – Experiment with different seasonings to suit your taste preferences. Try adding garlic, herbs like thyme or rosemary, or even a pinch of red pepper flakes for some heat.
• Add a finishing touch – Before serving, consider garnishing the green beans with a sprinkle of freshly grated Parmesan cheese, toasted almonds, or chopped fresh herbs. This adds a final layer of flavor and visual appeal.
• Use a cast-iron skillet – A cast-iron skillet is ideal for cooking green beans as it provides even heat distribution and retains heat well. This helps achieve a delicious char and caramelization.

Nutrition

Serving: 0.5g | Calories: 109kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 339mg | Potassium: 391mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3786IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 2mg

Change up your dinnertime with my easy recipe for Grilled Pork Tenderloin with a homemade sweet brown sugar chili rub. We probably eat pork tenderloin at least twice a month in our home. I buy a 2-pack from Costco, make one while it’s fresh and the other goes in the freezer for a rainy day. I almost always make a Greek Pork Tenderloin… it’s easy to make and super flavorful. I also love to make Air Fryer Pork Tenderloin as it comes out absolutely perfect every single time.

When I’m not roasting the tenderloin, I love to grill the it. This sweet and savory rub for the tenderloin is out of this world delicious. I combine chili powder, smoke paprika, brown sugar, and a dash of cinnamon. The rub and pork tenderloin turn out delicious every time and it’s always a crowd pleaser.

I like to pair this pork tenderloin with mashed sweet potatoes, wilted spinach, Southerns style green beans, and grilled asparagus. I’m all for making two vegetables with dinner each night and most nights I’ll make a salad too. I love to get our veggies in.

Ingredients

• Pork Tenderloin – fresh pork tenderloin works best for this recipe.
• Spices – I like to use a combination of chili powder, smoked paprika, and a dash of cinnamon.
• Sugar – A tablespoon of brown sugar gives this pork tenderloin the sweetness.
• Oil – I use grape-seed oil as it has a high smoke point, neutral in flavor, and is perfect for grilling.

Pork Tenderloin Rub

First, make the rub. In a bowl, combine the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.

Rinse and dry off the pork tenderloin, place on a plate. Then pour the grape seed oil on top of the pork tenderloin. Sprinkle half the rub on top, rub seasoning all over the pork tenderloin then flip the pork tenderloin over and use the rest of the rub on the pork.

Let the pork tenderloin marinate in the refrigerate for 2-4 hours or until your ready to grill.

Grilling Pork Tenderloin

Once your ready to grill the pork. Cook for 20 minutes, flipping once at the 10 minute mark. Let the pork rest for 5-10 minutes, then slice and serve immediately.

FAQs

Tips & Tricks

Here are a few of my favorite tips and tricks whenever I’m making grilled pork tenderloin rub.

• Temperature of Pork – It is now safe for the internal temperature of pork to be a minimum of 145 degrees Fahrenheit. However, I still prefer my pork’s internal temperature to be closer to 160 degrees Fahrenheit.
• Pork Tenderloin Rub – Make a big batch of this rub to make this pork tenderloin recipe any time. Quadruple the rub recipe and store in a labeled mason jar.
• Oven Directions – If you don’t have a grill or maybe it’s too cold to grill. You can bake this pork tenderloin recipe in the oven. Simply preheat the oven to 400 degrees Fahrenheit. Follow all the steps. Bake in the oven for 20 minutes or until internal temperature reaches at least 145 degrees Fahrenheit.

Pork Recipes for Dinner

If you are still craving pork, check out these other pork recipes.

If you make this grilled pork tenderloin recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Grilled Pork Tenderloin

Learn how to make this irresistible grilled pork tenderloin rub by combining pantry staples. This pork recipe is made in a half hours time and feeds a family of four.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 4

Calories 254kcal

Author Katie

Equipment

• 1 Bowl
• 1 Whisk
• 1 Tongs
• Grill
• 1 Cutting Board

Ingredients

• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• ⅛ teaspoon ground cinnamon
• 1.5 pound pork tenderloin
• 1 tablespoon grape seed oil

Instructions

• Make the rub by combining the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.
• Rinse and dry off the pork tenderloin, place on a plate. Then pour the grape seed oil on top of the pork tenderloin. Sprinkle half the rub on top, rub seasoning all over the pork tenderloin then flip the pork tenderloin over and use the rest of the rub on the pork.
• Let marinate in the refrigerator for 2-4 hours before grilling.
• Preheat the grill to 400 degrees Fahrenheit, clean it, and spray non-stick grill spray.
• Cook for 20 minutes, flipping once at the 10 minute mark. Let the pork rest for 5-10 minutes, then slice and serve immediately.

Notes

• Temperature of Pork – It is now safe for the internal temperature of pork to be a minimum of 145 degrees Fahrenheit. However, I still prefer my pork’s internal temperature to be closer to 160 degrees Fahrenheit.
• Pork Tenderloin Rub – Make a big batch of this rub to make this pork tenderloin recipe any time. Quadruple the rub recipe and store in a labeled mason jar.
• Oven Directions – If you don’t have a grill or maybe it’s too cold to grill. You can bake this pork tenderloin recipe in the oven. Simply preheat the oven to 400 degrees Fahrenheit. Follow all the steps. Bake in the oven for 20 minutes or until internal temperature reaches at least 145 degrees Fahrenheit.

Nutrition

Serving: 0.33lbs | Calories: 254kcal | Carbohydrates: 4g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 122mg | Potassium: 723mg | Fiber: 1g | Sugar: 3g | Vitamin A: 843IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 2mg

In my home, I’m always turning to my Instant Pot on an almost daily basis. If I’m not using it for making soups, pastas, or even roast then I’m using it to make a quick side dish. Instant Pot asparagus is a delightful and convenient way to prepare this vibrant vegetable. Of course I love to roast asparagus in the oven and also grill asparagus, but when I’m on a time crunch the pressure cooker is the way to go. I love knowing that I can place it in the Instant Pot and not have to monitor it until it’s done cooking.

When you read this recipe please know it is not an error that the cooking time is zero minutes. The asparagus will steam perfectly while the Instant Pot comes to pressure.

Even better, if I’m cooking for a crowd I can double or triple this recipe and know that I will have perfectly cooked asparagus EVERY time. If you’ve been afraid to cook asparagus OR maybe just looking for an easy more accurate way to not end up with mushy asparagus–this recipe is for you!

Why this Recipe Works

Food prep – This versatile cooking method also allows for easy meal prep, making it a time-saving option for busy individuals. Instant Pot asparagus is a delicious addition to any meal, whether served as a side dish, incorporated into pastas or stir-fries, or enjoyed on its own.

Quick Cooking – With the Instant Pot‘s ability to quickly steam the asparagus to perfection, it retains its beautiful green color and crisp texture. The Instant Pot allows for precise cooking times, ensuring that the asparagus remains tender without becoming mushy.

Seasoning – Whether seasoned simply with salt and pepper or elevated with garlic, lemon zest, or Parmesan cheese, the flavors of the asparagus shine through.

Ingredients

Steaming asparagus in the Instant Pot requires very few ingredients. Here is what you will need to make this recipe.

• Asparagus – I suggest using the thicker asparagus as they hold up better and are meatier in texture (less stringy, too).
• Seasoning – A simple sprinkle of salt and pepper is all you’ll need; however, you can use whatever seasoning you like on the asparagus.
• Water – You will need a cup of water to steam the asparagus.

How to Steam Asparagus

First, trim about 1 inch of the asparagus ends off. Then was.

Place a wire rack in the bottom of an Instant Pot. Place the trimmed asparagus on top then season with salt and pepper. Pour in the 1 cup of water.

Place the lid on top of the Instant Pot, make sure the valve is sealed. Select STEAM for 0 minutes. As soon as the Instant Pot beeps and the time is done carefully force the pressure out.

Remove the asparagus immediately and serve.

Recipe FAQ’s

Tips & Tricks

Cooking asparagus in an Instant Pot is a quick and easy way to enjoy this delicious vegetable. Here are some tips and tricks to help you make perfectly cooked asparagus:

• Selecting the right asparagus: Look for firm, bright green thicker asparagus spears with closed tips. Avoid wilted or discolored ones. I don’t recommend using the skinny asparagus for this recipe.
• Cleaning and trimming: Rinse the asparagus under cold water to remove any dirt or grit. Trim off the tough ends by snapping them off at their natural breaking point or by cutting about 1-2 inches from the bottom.
• Steaming vs. sautéing: While you can sauté asparagus in the Instant Pot, steaming is a healthier and faster option. It helps retain the vibrant green color and the crisp texture.
• Using a steamer basket: Place a steamer basket in the Instant Pot and add water to the bottom. This helps to elevate the asparagus above the water, ensuring it steams rather than boils. If you don’t have a steamer basket — no worries. Use the elevated wire rack like I did above.
• Seasoning options: Asparagus has a delicate flavor that can be enhanced with various seasonings. Some popular options include salt, pepper, garlic powder, lemon zest, or a sprinkle of Parmesan cheese.
• Cooking time: Asparagus cooks quickly in the Instant Pot. Set the cooking time for 0 minutes. Yes, you heard this correctly. It will take about a minute or two to get up to pressure and that will steam the asparagus during that time.
• Quick release: After the cooking time is complete, use the quick-release method to stop the cooking process immediately. This helps to prevent overcooking and keeps the asparagus crisp.
• Serve immediately: Asparagus is best enjoyed when it’s hot and fresh. Serve it immediately to preserve its texture and flavor.
• Flavorful variations: If you want to add more flavor, consider drizzling some melted butter, olive oil, or a squeeze of lemon juice over the cooked asparagus before serving.

Remember, cooking times may vary depending on your Instant Pot model and personal preferences. It’s always a good idea to test and adjust the cooking time accordingly. Enjoy your asparagus!

Easy Asparagus Recipes

If you make this pressure cooker asparagus recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Instant Pot Asparagus

Instant Pot Asparagus is done from start to finish in 5 minutes making for an easy weeknight side dish.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 15kcal

Author Katie

Equipment

• 1 Knife
• 1 Cutting Board
• 1 Instant Pot
• 1 Wire Rack

Ingredients

• 1 pound asparagus
• ⅛ teaspoon Salt
• ⅛ teaspoon black pepper
• 1 cup water

Instructions

• Trim about 1 inch of the asparagus ends off. Then was.
• Place a wire rack in the bottom of an Instant Pot. Place the trimmed asparagus on top then season with salt and pepper. Pour in the 1 cup of water.
• Place the lid on top of the Instant Pot, make sure the valve is sealed. Select STEAM for 0 minutes. As soon as the Instant Pot beeps and the time is done carefully force the pressure out.
• Remove the asparagus immediately and serve.

Notes

• Selecting the right asparagus: Look for firm, bright green thicker asparagus spears with closed tips. Avoid wilted or discolored ones. I don’t recommend using the skinny asparagus for this recipe.
• Cleaning and trimming: Rinse the asparagus under cold water to remove any dirt or grit. Trim off the tough ends by snapping them off at their natural breaking point or by cutting about 1-2 inches from the bottom.
• Steaming vs. sautéing: While you can sauté asparagus in the Instant Pot, steaming is a healthier and faster option. It helps retain the vibrant green color and the crisp texture.
• Using a steamer basket: Place a steamer basket in the Instant Pot and add water to the bottom. This helps to elevate the asparagus above the water, ensuring it steams rather than boils. If you don’t have a steamer basket — no worries. Use the elevated wire rack like I did above.
• Seasoning options: Asparagus has a delicate flavor that can be enhanced with various seasonings. Some popular options include salt, pepper, garlic powder, lemon zest, or a sprinkle of Parmesan cheese.
• Cooking time: Asparagus cooks quickly in the Instant Pot. Set the cooking time for 0 minutes. Yes, you heard this correctly. It will take about a minute or two to get up to pressure and that will steam the asparagus during that time.
• Quick release: After the cooking time is complete, use the quick-release method to stop the cooking process immediately. This helps to prevent overcooking and keeps the asparagus crisp.
• Serve immediately: Asparagus is best enjoyed when it’s hot and fresh. Serve it immediately to preserve its texture and flavor.

Nutrition

Serving: 5g | Calories: 15kcal | Carbohydrates: 3g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Sodium: 52mg | Potassium: 153mg | Fiber: 2g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 2mg

When it comes to effortless appetizers that bring a burst of color and flavor to any gathering, my Caprese Skewers are an absolute winner. I’ve been making these skewers for almost 2 decades along with my Prosciutto Mellon and Mozzarella Skewers and my Antipasto Skewers. This simple yet elegant appetizer or side dish showcases the vibrant colors of ripe tomatoes, paired with creamy mini mozzarella balls and aromatic herbs.

Think of a traditional caprese salad but on a skewer. It’s my go-to easy appetizer any time of the year. Whether you’re hosting a backyard barbecue, a casual get-together, a potluck, or even a holiday dinner — these skewers are a must-have on your menu.

Why this Recipe Works

Flavor Combination – The marriage of sun-ripened tomatoes and velvety mozzarella is a match made in culinary heaven. The juicy sweetness of the tomatoes perfectly complements the rich, creamy texture of the mozzarella, creating a delightful burst of flavors in every mouthful. Paired with the vibrant freshness of basil leaves and if you want to get crazy a drizzle of balsamic glaze, these skewers offer a refreshing taste that will leave your guests craving for more.

Quick Prep Time – One of the greatest advantages of Mozzarella Tomato Skewers is their simplicity. With just a handful of ingredients and minimal prep time, you can create an impressive appetizer that looks as good as it tastes.

Customization – Tomato Mozzarella Skewers provide a versatile canvas for culinary creativity. While the classic recipe calls for tomatoes, mozzarella, and basil, you can customize these skewers to suit your personal taste. Consider adding marinated olives, proscittuto, or even a drizzle of pesto for added variety. The possibilities are endless, allowing you to tailor the skewers to fit the theme and preferences of your event.

Ingredients

• Tomatoes – I like to use grape tomatoes for this recipe; however, any small tomatoes like cherry tomatoes or mini San Marzano tomatoes work.
• Mozzarella – Mini mozzarella cheese is key for this recipe. I always purchase a tub at a whole sale club as it’s the most cost effective way to buy it. If you can’t find the mini mozzarella cheese balls you can cut pieces of fresh mozzarella de buffalo and skewer on the cut pieces.
• Basil – Fresh basil is absolutely key to a good caprese skewer. Whether you have small leaves or extra large you can work with them to make them look presentable on the skewer.

Directions

First, rinse and pat dry the tomatoes and basil leaves.

Using medium-size bamboo skewers, place one grape tomato on the skewer followed by a folded basil leaf. Next, skewer on one mozzarella ball then another folded basil leaf. Lastly, add a grape tomato on the skewer.

Repeat until all the ingredients have been used and you’ve made enough for your appetizer. Serve immediately or refrigerate until ready to serve.

Recipe FAQs

Here you will find all of my most frequently asked questions when making caprese salad skewers.

Tips & Tricks

Here are some of my tips and trick whenever I make caprese kabobs.

• Mini Mozzarella – I buy a large container from the whole sale clubs. The mozzarella comes packed in a seasoned oil. If the mozzarella doesn’t come in olive oil and seasoned — you can place the mozzarella balls in a bowl, drizzle some olive oil on top and sprinkle a teaspoon of Italian seasoning blend. Mix well then skewer.
• Balsamic Glaze – If you like balsamic you can drizzle a little balsamic glaze on top.
• Basil Leaves – This recipe requires fresh basil leaves. If you find yourself with extra large leaves feel free to fold the leaves or cut the leaves in half using smaller pieces.
• Make Ahead – You can make this recipe up to 1 day in advance. Please keep in mind that the basil leaves will start to turn brown in color and will no longer be a vibrant green.
• Bamboo Skewers – Wooden bamboo skewers come in many different sizes. I like to use the medium-size skewers. This size allows me to get 2 tomatoes, 2 basil leaves, and a mini mozzarella ball on one skewer with still having room to hold it. Can’t find this size skewer? You can use a cocktail pick and reduce the amount you put on one skewer to just one tomato, one piece of basil, and one mini mozzarella.

Italian Appetizers

If you are looking for more delicious Italian appetizer recipes from Antipasto Skewers to Baked Clams and Olive Tapenade I’m here to share a few of my favorites.

If you make this Caprese Skewers recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Caprese Skewers

Experience the perfect combination of juicy tomatoes, creamy mozzarella, and fresh herbs with these tantalizing Caprese Skewers – a burst of summer flavors in every bite!

Course Appetizer

Cuisine Italian

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

Calories 76kcal

Author Katie

Equipment

• 12 Medium-size Bamboo Skewers

Ingredients

• 24 Grape Tomatoes
• 24 Basil Leaves
• 12 Mini Mozzarella Balls

Instructions

• Rinse and pat dry the tomatoes and basil leaves.
• Using medium-size bamboo skewers, place one grape tomato on the skewer followed by a folded basil leaf. Next, skewer on one mozzarella ball then another folded basil leaf. Lastly, add a grape tomato on the skewer.
• Repeat until all the ingredients have been used and you’ve made enough for your appetizer. Serve immediately or refrigerate until ready to serve.

Notes

• Mini Mozzarella – I buy a large container from the whole sale clubs. The mozzarella comes packed in a seasoned oil. If the mozzarella doesn’t come in olive oil and seasoned — you can place the mozzarella balls in a bowl, drizzle some olive oil on top and sprinkle a teaspoon of Italian seasoning blend. Mix well then skewer.
• Balsamic Glaze – If you like balsamic you can drizzle a little balsamic glaze on top.
• Basil Leaves – This recipe requires fresh basil leaves. If you find yourself with extra large leaves feel free to fold the leaves or cut the leaves in half using smaller pieces.
• Make Ahead – You can make this recipe up to 1 day in advance. Please keep in mind that the basil leaves will start to turn brown in color and will no longer be a vibrant green.

Nutrition

Serving: 1g | Calories: 76kcal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 10mg | Sodium: 22mg | Potassium: 83mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 0.1mg

Whenever I find that we have an influx of blueberries in my home I always whip up a few batches of my Blueberry Compote. For those who aren’t familiar, blueberry compote is a luscious and versatile delight that embodies the essence of summer. Made with plump, juicy blueberries gently simmered to perfection, this sweet treat captivates with its vibrant color and irresistible aroma.

The compote strikes a harmonious balance between the natural sweetness of the blueberries and a subtle hint of tartness, creating a flavor profile that is both indulgent and refreshing. I love how easy it is to make and it can elevate everyday breakfast recipes like buttermilk pancakes and waffles to delicious desserts like vanilla ice cream and cheesecake! This blueberry sauce recipe will come together in minutes and stores beautifully in the fridge!

Why this Recipe Works

Abundance of berries – If you find yourself with an abundance of blueberries making a compote is a great way to use up excess blueberries. This recipe is for 2 cups of blueberries but you can easily double it if you need to use more.

Versatility – From breakfast to dessert, this blueberry compote shines as a versatile companion to a wide array of dishes. Drizzle it generously over pancakes, French toast, or yogurt for a delightful morning treat, or use it as a delectable filling for crepes, pies, or cheesecakes. You can even mix a spoonful of this fresh blueberry compote into drinks like a blueberry mojito or even a blueberry milkshake. The possibilities are endless, and each bite will transport you to a realm of culinary bliss.

Healthy Indulgence – Indulging in our blueberry compote doesn’t mean sacrificing your health-conscious choices. Packed with antioxidants and beneficial nutrients, blueberries are the star ingredient that adds a nutritious punch to this heavenly concoction. By opting for our homemade compote, you can enjoy a guilt-free treat that nourishes your body while satisfying your cravings. You can also limit the amount of sugar which makes this nice for people who are watching sugar intake.

Ingredients

• Blueberries – Fresh bluberries are ideal for this recipe; however, frozen can be used.
• Cornstarch – Cornstarch will bind and thicken the compote. I like to mix this in right in the beginning.
• Lemon – A splash of lemon juice will balance the sugar and give a ting of acidity. You’ll never know it’s in the compote. If you want to know it’s in the compote add more (but taste as you go)! You can also add in some lemon zest for a more intense flavor.
• Sugar – Granulated sugar is the type of sugar that I use when making compote. The sugar will break down over time and you won’t taste the crunchy sugar at all.

How to Make Blueberry Compote

First, combine the blueberries, sugar, lemon, and cornstarch in a medium saucepan. Mix well then cook over medium heat. Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering for about 15 minutes.

Remove the blueberries from the heat.

Let the compote rest for 15 minutes. Serve warm if desired. Or let cool to room temperature and store for future use.

Blueberry Compote FAQs

Here are a few of the most frequently asked questions. Remember, these are just general guidelines for my easy blueberry compote, and it’s always fun to experiment and make adjustments based on your personal preferences. Enjoy the process of making blueberry lemon compote and have fun exploring different ways to enjoy it!

Tips & Tricks

If this is your first time making my quick blueberry compote I’m here to share more tips and tricks to make cooking process go smoothly.

• Blueberries: I always like to use fresh, plump blueberries that are at their peak ripeness. They will provide the best taste and texture for your compote. However; if you don’t have fresh blueberries, frozen will work.
• Sugar – Start with a half cup of sugar, and adjust it according to your preference. Some blueberries are naturally sweeter than others, so tasting and adding sugar gradually will help you achieve the desired level of sweetness. I like my compote sweet so I opt for 1 cup.
• Acidity – Enhance the flavor of your compote by adding a small amount of lemon juice. The acidity will brighten the blueberries and balance the sweetness.
• Simmer – To preserve the integrity of the blueberries and prevent them from turning mushy, simmer the compote gently over low to medium heat. Stir occasionally to ensure even cooking and prevent sticking.
• Thicken with a natural thickener – If you prefer a thicker compote, you can use a natural thickening agent such as cornstarch or tapioca starch. Mix a small amount with water before adding it to the compote, and simmer for a few more minutes until desired consistency is reached.
• Don’t overcook – Blueberries release their juices and break down relatively quickly, so be mindful not to overcook the compote. Aim for a balance where the blueberries are soft and bursting, yet still retain their shape.
• Infuse flavors – Consider adding complementary flavors to your blueberry compote, such as a pinch of cinnamon, lemon zest, a sprig of rosemary, a hint of vanilla extract, or a splash of almond liqueur. These additions can elevate the overall taste and create a more complex flavor profile.
• Cool and store properly – Allow the compote to cool completely before transferring it to an airtight container. Refrigerate it promptly and consume within a week for the best flavor and freshness.

Easy Blueberry Recipes

Still craving more blueberry recipes? Try these other tried and true blueberry recipe favorites.

If you make this Blueberry Compote recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Blueberry Compote

Indulge in the luscious symphony of tangy sweetness as succulent blueberries transform into a heavenly blueberry compote made with just four ingredients in a half hours time.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 73kcal

Author Katie

Equipment

• Measuring Cups
• Measuring Spoons
• Silicone Spatula
• 1 Sauce Pot
• 1 Stove Top
• Glass Jars

Ingredients

• 2 cups Blueberries
• ½ cup White Granulated Sugar
• 1 teaspoon Lemon Juice
• 1 tablespoon Cornstarch

Instructions

• Combine the blueberries, sugar, lemon juice, and cornstarch in a medium saucepan over medium heat. Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering for about 15 minutes.
• Remove the blueberries from the heat.
• Let the compote rest for 15 minutes. Serve warm if desired. Or let cool to room temperature and store for future use.

Notes

• Servings – This recipe makes 2 cups of blueberry compote.
• Blueberries: I always like to use fresh, plump blueberries that are at their peak ripeness. They will provide the best taste and texture for your compote. However; if you don’t have fresh blueberries, frozen will work.
• Simmer – To preserve the integrity of the blueberries and prevent them from turning mushy, simmer the compote gently over low to medium heat. Stir occasionally to ensure even cooking and prevent sticking.
• Don’t overcook – Blueberries release their juices and break down relatively quickly, so be mindful not to overcook the compote. Aim for a balance where the blueberries are soft and bursting, yet still retain their shape.
• Infuse flavors – Consider adding complementary flavors to your blueberry compote, such as a pinch of cinnamon, a hint of vanilla extract, or a splash of almond liqueur. These additions can elevate the overall taste and create a more complex flavor profile.
• Cool and store properly – Allow the compote to cool completely before transferring it to an airtight container. Refrigerate it promptly and consume within a week for the best flavor and freshness.

Nutrition

Serving: 0.25cup | Calories: 73kcal | Carbohydrates: 19g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg

There’s something truly magical about the aroma of freshly baked blueberry muffins wafting through the kitchen. The sweet scent of blueberries mingling with a hint of cinnamon, topped with a golden-brown crumbly layer, is enough to make anyone’s mouth water. Blueberry muffins with crumb topping are a delightful breakfast treat that is requested quite often in my home. I guess it’s because they have a perfect balance of sweet and tartness from the berries with a moist buttery crunchy topping. Whether you enjoy them for breakfast, as a snack, or as a dessert, these muffins are bound to bring joy to your taste buds.

These blueberry muffins are of a different variation from my traditional mini blueberry muffins or even my blueberry banana muffins thanks to the crumb topping on the muffins. My blueberry coffee cake is probably the closets thing to this recipe since that too has a streusel topping.

Why this Recipe Works

Bursting with Flavors – Blueberries add a burst of sweetness and tang to the muffins, creating a delightful flavor profile. With each bite, you’ll experience the juicy pop of the berries that beautifully complements the moist and tender crumb. The crumb topping, made with a blend of butter, flour, and sugar, adds a deliciously rich and buttery taste, along with a delightful crunch. Together, these flavors create a harmonious symphony that will leave you craving more.

Versatile and Easy to Make – Want to impress family and friends? These Blueberry muffins with streusel topping are incredibly versatile, making them suitable for various occasions. They are perfect for a lazy Sunday brunch, a quick breakfast on the go, or a delightful dessert to end a meal. This recipe is straightforward and beginner-friendly, requiring only a handful of ingredients that are commonly found in most kitchens. You don’t need to be an expert baker to create these mouthwatering muffins; they’re simple yet impressive.

Nutritious and Wholesome – Not only are these muffins a treat for your taste buds, but they also offer some health benefits. Blueberries are packed with antioxidants and essential nutrients, making them a nutritious addition to your diet. They provide a natural sweetness while being low in calories and high in fiber. By opting for homemade blueberry muffins, you have control over the ingredients and can adjust the sweetness and portion size to your liking, ensuring a wholesome treat for yourself and your loved ones. Each muffin is estimated to be around 217 calories.

Ingredients

• Dry Ingredients – You need both all purpose flour and baking powder to help the muffins rise for this recipe.
• Sugar – Two different types of sugar are needed; granulated sugar for the batter and brown sugar for the topping.
• Dairy – You will need 2 sticks of butter plus milk for this recipe.
• Cinnamon – Cinnamon is needed for the streusel topping only.
• Blueberries – I like to use fresh blueberries when they are in season, but frozen and then thawed blueberries will work too.

How to Make Blueberry Muffins

First, reheat the oven to 375 degrees Fahrenheit.

Place cupcake liners in a muffin pan and set to the side.

Using a KitchenAid Stand Mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Then, add the eggs, vanilla, baking powder, and salt. Mix on medium-low speed until combined.

With the mixer running at low speed, add half the flour followed by half the milk, making sure that it’s mixing together. Repeat with the remaining flour and milk. Mix for 30 seconds on medium speed until mixed together.

Then remove the bowl from the stand mixer and fold the blueberries into the muffin batter by hand until just mixed in.

Use a large cookie scoop to fill the cupcake liners until they are three-quarters of the way full. Set to the side while you make the crumb topping.

How to Make Streusel Topping

In a medium-size bowl add the brown sugar, flour, and cinnamon and mix together. Cube the cold butter, place in a bowl, and begin to cut (using a pastry cutter or tines of a fork) the cold butter into the cinnamon sugar mixture until pea-size pieces are formed and all cinnamon sugar has adhered to the butter.

Carefully sprinkle 1-2 tablespoons of the cinnamon-sugar over the raw muffin batter. Repeat until all crumb topping is used.

Bake for 25 to 30 minutes, until golden brown. Remove from the oven and place individual muffins on wire racks to cool for at least 10 minutes. Serve warm or at room temperature and enjoy.

Recipe FAQs

Expert Tips and Tricks

Here are a few of my favorite tips and tricks when making blueberry streusel muffins.

• Blueberries – 1 pint or clam-shell of blueberries is about 2 cups. You can also use frozen blueberries that you thaw before baking if you do not have fresh blueberries on hand.
• Butter – 1 stick of butter is 8 tablespoons.
• Milk – I have tested this recipe using whole milk, 2% and 1% milk. All variations work for this recipe. Even rice milk works!
• To Check for Doneness – Insert a toothpick into the center of the muffin. If it pulls out clean with a few crumbs on the toothpick the muffins are done.
• Fold the Blueberries – Gently fold the blueberries into the batter to prevent them from breaking and turning the batter purple. This ensures that each muffin has an even distribution of blueberries.
• Cutting Crumb Topping – You can use a pastry blender or a fork to create the crumb topping by combining butter, flour, sugar and cinnamon together. I don’t recommend using your hands as your hands will warm the butter making it soft and loosing it’s shape.

Blueberry Recipes

Looking for more delicious blueberry recipes? Check out a few more of my favorites.

If you make these Blueberry Muffins with Crumb Topping recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Blueberry Muffins with Crumb Topping

Blueberry Muffins with Crumb Topping are bursting with sweet blueberries and a buttery rich crumb topping. One pint of blueberries is all you need to make a 18 muffins in under an hours time.

Course Breakfast

Cuisine American

Diet Low Salt

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 18

Calories 217kcal

Author Katie

Equipment

• 1 KitchenAid Stand Mixer
• Measuring Cups
• Measuring Spoons
• Silicone Spatula
• Cookie Scoop
• Cupcake Pan
• Cupcake Liners

Ingredients

For the Blueberry Muffins

• 8 tablespoons Unsalted Butter softened at room temperature
• 1 cup Granulated Sugar
• 2 Eggs
• 2 teaspoons Vanilla Extract
• 2 teaspoons Baking Powder
• ¼ teaspoon Salt
• 2 cups All Purpose Flour
• ½ cup 2% milk
• 2-½ cups Fresh Blueberries

For the Crumb Topping

• ½ cup Brown Sugar
• ⅓ cup All Purpose Flour
• ¼ cup Butter cold and cut into cubes
• 1 tablespoon Cinnamon

Instructions

For the Blueberry Muffins

• Preheat the oven to 375 degrees Fahrenheit.
• Place cupcake liners in a muffin pan and set to the side.
• Using a KitchenAid Stand Mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Then, add the eggs, vanilla, baking powder, and salt. Mix on medium-low speed until combined.
• With the mixer running at low speed, add half the flour followed by half the milk, making sure that it's mixing together. Repeat with the remaining flour and milk. Mix for 30 seconds on medium speed until mixed together.
• Then remove the bowl from the stand mixer and fold the blueberries into the muffin batter by hand until just mixed in.
• Use a large cookie scoop to fill the cupcake liners until they are three-quarters of the way full. Set to the side while you make the crumb topping.

For the Crumb Topping

• In a medium-size bowl add the brown sugar, flour, and cinnamon and mix together. Cube the cold butter, place in a bowl, and begin to cut (using a pastry cutter or tines of a fork) the cold butter into the cinnamon sugar mixture until pea-size pieces are formed and all cinnamon sugar has adhered to the butter.
• Carefully sprinkle 1-2 tablespoons of the cinnamon-sugar over the raw muffin batter. Repeat until all crumb topping is used.
• Bake for 25 to 30 minutes, until golden brown. Remove from the oven and place individual muffins on wire racks to cool for at least 10 minutes. Serve warm or at room temperature and enjoy.

Notes

• Blueberries – 1 pint or clamshell of blueberries is about 2 cups. You can also use frozen blueberries that you thaw before baking if you do not have fresh blueberries on hand.
• Butter – 1 stick of butter is 8 tablespoons.
• Milk – I have tested this recipe using whole milk, 2% and 1% milk. All variations work for this recipe. Even rice milk works!
• To Check for Doneness – Insert a toothpick into the center of the muffin. If it pulls out clean with a few crumbs on the toothpick the muffins are done.

Nutrition

Serving: 1g | Calories: 217kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 113mg | Potassium: 62mg | Fiber: 1g | Sugar: 20g | Vitamin A: 280IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

Egg white frittata is a healthy and delicious meal that is easy to prepare and can be customized with a variety of fillings. Frittata’s are similar to omelets but are typically thicker and cooked on the stovetop and finished in the oven, making them an ideal breakfast, brunch, or lunch option.

One of the key benefits of using egg whites in frittatas is their high protein content. Egg whites are rich in amino acids, which are essential for building and repairing muscles, as well as supporting the immune system. By using egg whites instead of whole eggs, you can reduce your calorie intake and cholesterol levels while still getting the protein your body needs.

I’ve always only eaten egg whites so to me the health benefits don’t matter as much. But it’s great to know I have a healthy option. Over the years, I have created a tomato, spinach, and feta egg white souffle recipe and an egg white and chive souffle recipe. I love a good egg souffle recipe and this frittata is just as easy if not easier. Even the egg yolk lover in your life will like this egg white version.

Why this Recipe Works

Quick and Easy – This recipe comes together in under 20 minutes time which also makes it perfect for hosting brunch. Pair this frittata with yogurt and granola, and scones for a complete brunch.

No Food Wasted – Making a frittata is the perfect way to use up veggies that might be going bad.

Liquid Egg Whites – A carton of egg whites is all you need — making this a cost effective recipe.

Ingredients

• Eggs – Since this is an egg white frittata I find it’s easiest to use a box of liquid egg whites. If you don’t have a box of egg whites you will need at least a dozen egg whites with the yolks removed. It is much more cost effective to use a container.
• Vegetables – The sky is really the limit; however, I like to use a mix of grape tomatoes, spinach, and chives in my frittata’s.
• Spices – A combination of garlic powder, onion powder, Italian Seasoning, salt, and pepper are needed.
• Dairy – You will need butter for the veggies and goat cheese to add into the egg mixture.

How to Make a Frittata

First, preheat oven to 425 degrees Fahrenheit.

In an oven proof saute pan, spray with non-stick cooking spray. Then melt the butter on medium heat. Add in the sliced grape tomatoes and saute for 2 minutes. Then add in the fresh chives and spinach and saute for 2 minutes until spinach is wilted.

Shake the box of egg whites until frothy (about 30 seconds) then pour it into the skillet with the vegetables. Sprinkle in all the seasonings; garlic powder, onion powder, Italian seasoning, salt, and pepper.

Mix quickly then begin to run a silicone spatula around the edges. Cook for 2-3 minutes until egg starts to set. Then sprinkle with 2 tablespoons goat cheese.

PRO TIP – This is how it will look just before it hits the oven.

Place the entire oven safe saute pan inside the oven and bake for 8-10 minutes or until egg is set.

Remove immediately from the oven and sprinkle with the additional 1 tablespoon of goat cheese. Using the silicone spatula, gently loosen the sides and slide onto a plate. Slice and serve immediately.

FAQs

Time Savings Tips

Here are a few of my time saving tips when making a spinach egg white frittata.

• Egg Whites – I like to use a box of egg whites for this recipe as it is very cost effective verse using a dozen whole eggs. 1 16 ounce box of egg whites is the equivalent to 14 large egg whites.
• Eggs – Don’t like egg whites? Use traditional eggs. You can use liquid eggs or whole eggs.
• Beat the Eggs – Giving the egg whites a good beating is the key to this dish. Most people won’t thing to whisk egg whites but you must do it for a souffle!
• Prep Ahead – Chop vegetables a head of time so you can simply place them in the skillet to cook. Or go a step further and saute them prior and just reheat before adding eggs, seasonings, and cheese.
• Cheese – Buy pre-shredded cheese to save time from needing to manual shred cheese.

Recipe Tips and Tricks

• Use a non-stick skillet: Egg whites can easily stick to the bottom of a regular skillet, so it’s best to use a non-stick skillet to make the frittata. This will make it much easier to slide the frittata out of the pan and prevent it from sticking.
• Beat the egg whites well: It’s important to beat the egg whites until they are frothy and airy. This will help to give it a light and fluffy texture. Since I use a box of egg whites I just shake the box for a good 30 seconds.
• Don’t overcook the frittata: Egg white frittatas cook very quickly, so it’s important to keep an eye on them to avoid overcooking. Overcooking can cause the frittata to become dry and rubbery.
• Add flavorful ingredients: Egg whites have a relatively mild flavor, so it’s important to add flavorful ingredients to the egg dish give it a boost of flavor. Try adding sautéed vegetables, herbs, cheese, or cooked meat to the frittata for added flavor.
• Add the filling ingredients evenly: When adding the filling ingredients to the frittata, be sure to distribute them evenly throughout the pan. This will help to ensure that every bite of the frittata is flavorful.
• Use a low heat setting: When cooking the frittata on the stovetop, it’s best to use a low heat setting to prevent it from burning. Cooking the frittata over low heat will also help to ensure that it cooks evenly.
• Let the frittata cool before slicing: After removing the frittata from the heat, let it cool for a few minutes before slicing it. This will help the frittata to hold its shape and prevent it from falling apart.

Egg Recipes

Looking for more delicious egg recipes? Here are a few of my favorites that are perfect for hosting breakfast or brunch.

If you make this egg white frittata recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Egg White Frittata

Egg white Frittata is a healthy and delicious dish made with whipped egg whites and a variety of flavorful ingredients. It's a versatile dish that can be enjoyed for breakfast, lunch, or dinner.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 72kcal

Author Katie

Equipment

• 1 Stove Top
• Oven Safe Saute Pan
• Cutting Board
• Serrated Knife
• Silicone Spatula
• Oven

Ingredients

• Cooking Spray
• 2 tablespoons Butter
• ½ cup Grape Tomatoes sliced
• 1 cup Spinach
• 1 tablespoon Fresh chives minced
• ¼ teaspoon Garlic Powder
• ¼ teaspoon Onion Powder
• ¼ teaspoon Italian Seasoning
• ¼ teaspoon Black Pepper
• ½ teaspoon Kosher Salt
• 16 ounces Egg Whites
• 3 tablespoons Crumbled Goat Cheese divided

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• In an oven proof saute pan, spray with non-stick cooking spray. Then melt the butter on medium heat. Add in the sliced grape tomatoes and saute for 2 minutes. Then add in the fresh chives and spinach and saute for 2 minutes until spinach is wilted.
• Shake the box of egg whites until frothy (about 30 seconds) then pour it into the skillet with the vegetables. Sprinkle in all the seasonings; garlic powder, onion powder, Italian seasoning, salt, and pepper.
• Mix quickly then begin to run a silicone spatula around the edges. Cook for 2-3 minutes until egg starts to set. Then sprinkle with 2 tablespoons goat cheese.
• Place the entire oven safe saute pan inside the oven and bake for 8-10 minutes or until egg is set.
• Remove immediately from the oven and sprinkle with the additional 1 tablespoon of goat cheese. Using the silicone spatula, gently loosen the sides and slide onto a plate. Slice and serve immediately.

Notes

• Vegetables – The sky is the limit as to what you can put in the frittata. You can add diced onions, mushrooms, zucchini, bell peppers, asparagus, leeks, etc.
• Cheese – I like the mild tanginess of goat cheese; however, you could use feta, colby jack, pepperjack for a bit of a kick, even cheddar cheese.
• Eggs – You can make this recipe using traditional eggs. Cooking time would be the same.

Nutrition

Serving: 1g | Calories: 72kcal | Carbohydrates: 1g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 285mg | Potassium: 142mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 589IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.3mg

My family loves to enjoy turnovers whether they are for breakfast, brunch, or even an after dinner dessert. Growing up, my mom made apple pear turnovers for dessert. Now as an adult, we tend to eat them more as a breakfast pastry.

Turnovers are a timeless pastry that is perfect for any occasion. This is the ideal semi are made with store bought (frozen) flaky puff pastry and a sweet and tangy strawberry filling. Strawberry turnovers are easy to make and can be customized to your liking. You can use fresh or frozen strawberries, and you can add other ingredients like chocolate chips, nuts, or whipped cream. Strawberry turnovers are a delicious and versatile pastry that is sure to please everyone.

Why this Recipe Works

The ingredients are simple and easy to find. You only need a few basic ingredients to make strawberry turnovers, including store bought puff pastry, strawberries, sugar, cornstarch, and an egg. You most likely will have most of these ingredients on hand at home.

The recipe is easy to follow. The recipe for fruit-filled turnovers is very straightforward and easy to follow. Even if you are a beginner baker, you should be able to make these turnovers without any problems.

The turnovers are delicious. Strawberry turnovers are simply delicious. The flaky puff pastry is the perfect complement to the sweet strawberry filling. These turnovers are sure to please everyone who tries them.

Ingredients

• Puff Pastry – One package of store bought frozen puff pastry is all you need. Make sure to thaw in the refrigerator over night OR simply leave out on the counter for about an hour before baking.
• Strawberries – I like to use fresh strawberries, but frozen are perfectly fine since you cook this down.
• Sugar – You will need both granulated sugar and powdered sugar.
• Cornstarch – The cornstarch will thicken the juices of the strawberry which will help hold the filling in place.
• Water – Water is needed to not only help seal the edges, but also needed for the strawberry mixture. It will help make a thicker glaze when mixed with the cornstarch.
• Egg – I like to use one egg scrambled to brush on top of the turnover. This helps it achieve that golden brown color.

How to Make Turnovers

First, preheat the oven to 400 degrees Fahrenheit.

In a sauce pan mix the chopped strawberries together with the granulated sugar and cornstarch. Add 2 tablespoons and water and cook on medium-high heat for 5 minutes stirring constantly to ensure the strawberries don’t burn.

Reduce the heat down to medium-low and continue to cook for another 2-4 minutes or until strawberries start to break down but still remain visible. Once cooked remove from the heat and set to the side.

Roll out one piece of puff pastry on to a greased silicone, aluminum foil or a parchment lined baking sheet. Using a bench knife (or sharp pairing knife) cut the puff pastry at into 4 even squares.

Add a heaping tablespoon of strawberry filling to one square. Brush water along the edges, and carefully fold in half to create a triangle.

Press the tines of the fork to close the dough. Repeat until both sheets of puff pastry have been used up and all the turnovers are created.

Carefully transfer the turnover to a greased baking sheet. Using a pairing knife, make a small slit on the top of each of the turnovers, so the heat can escape while baking.

Brush each turnover with egg wash.

PRO TIP – I can typically fit 6 turnovers (1.5 puff pastry sheets on a large baking tray.

Bake for 20 minutes or until golden brown. Don’t worry if some of the filling spills out. It’s normal. This is what my turnovers typically look like after baking.

Remove the cooked turnovers from the oven and sprinkle with powder sugar. Enjoy immediately (be careful the filling will be HOT) or serve at room temperature.

Recipe FAQs

Turnover Tips and Tricks

Here are a few of my favorite tips and tricks when making turnovers.

• Frozen Puff Pastry – Make sure you remember to take the sheets of puff pastry out from the freezer at least an hour before you want to make them. Or do what I do and put the puff pastry sheets in the refrigerator the night before so they are ready to go in the morning.
• Crispier – For a crispier turnover, brush the tops of the turnovers with an egg wash and then sprinkle them with sugar.
• Frozen Strawberries – If you are using frozen strawberries, be sure to thaw them completely before using them. Otherwise, the filling will be watery.
• Flavors – You can add a squeeze of lime or lemon juice and zest to the filling. I also sometimes like to use a dash of vanilla extract or even almond extract to the strawberries while cooking. Don’t do both–just choose one additional flavor if you really want to take these up a notch.
• Turbinado Sugar – If you want to add a little extra sweetness and crunch sprinkle a teaspoon of turbinado sugar on top right after you brush the egg wash on the puff pastry.
• Strawberry Cream Cheese Puff Pastry – If you want to add a creamy layer you can whip together a quarter cup of softened cream cheese with 2 tablespoons of powder sugar. Add a tablespoon to each of the pastry squares (smear it a little) and then add the strawberry filling.
• Make Ahead – If you are making these turnovers ahead of time, be sure to thaw them overnight in the refrigerator before baking them.

Easy Strawberry Recipes

Looking for more strawberry recipes? Here are a few of my favorites.

If you make this strawberry turnover recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Strawberry Turnovers

Strawberry turnovers are a delicious and easy brunch pastry or dessert that can be made with store bought frozen puff pastry. They are made in 30 minutes time from just a few ingredients.

Course Breakfast, Dessert

Cuisine American

Diet Low Salt

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 396kcal

Author Katie

Equipment

• 1 Sauce Pan
• Measuring Spoons
• Measuring Cups
• Silicone Spatula
• Silicone Mat
• Bench Knife
• Silicone Brush

Ingredients

• 1- 17.3 ounce Puff Pastry Frozen Pastry Dough Sheets (2-Count)
• 1 cup Strawberries
• 3 tablespoons Granulated Sugar
• 1 tablespoon Cornstarch
• 3 tablespoons Water divided
• 1 Egg
• 1 tablespoon Powdered Sugar for dusting

Instructions

• Preheat the oven to 400 degrees Fahrenheit.
• In a sauce pan mix the chopped strawberries together with the granulated sugar and cornstarch. Add 2 tablespoons water and cook on medium-high heat for 5 minutes stirring constantly to ensure the strawberries don't burn.
• Reduce the heat down to medium-low and continue to cook for another 2-4 minutes or until strawberries start to break down but still remain visible. Once cooked remove from the heat and set to the side.
• Roll out one piece of puff pastry on to a greased aluminum foil or a parchment lined baking sheet. Using a bench knife (or sharp pairing knife) cut the puff pastry at into 4 even squares.
• Add a heaping tablespoon of strawberry filling to one square. Brush the remaining water along the edges, and carefully fold in half to create a triangle. Press the tines of the fork to close the dough. Repeat until both sheets of puff pastry have been used up and all the turnovers are created.
• Carefully transfer the turnover to a greased baking sheet. Using a pairing knife, make a small slit on the top of each of the turnovers, so the heat can escape while baking.
• Brush each turnover with egg wash. Then bake for 20 minutes or until golden brown. Remove from the oven, sprinkle with powder sugar, and enjoy immediately.

Notes

• Frozen Puff Pastry – Make sure you remember to take the sheets of puff pastry out from the freezer at least an hour before you want to make them. Or do what I do and put the puff pastry sheets in the refrigerator the night before so they are ready to go in the morning.
• Crispier – For a crispier turnover, brush the tops of the turnovers with an egg wash and then sprinkle them with sugar.
• Frozen Strawberries – If you are using frozen strawberries, be sure to thaw them completely before using them. Otherwise, the filling will be watery.
• Flavors – You can add a squeeze of lime or lemon juice and zest to the filling. I also sometimes like to use a dash of vanilla extract or even almond extract to the strawberries while cooking. Don’t do both–just choose one additional flavor if you really want to take these up a notch.
• Turbinado Sugar – If you want to add a little extra sweetness and crunch sprinkle a teaspoon of turbinado sugar on top right after you brush the egg wash on the puff pastry.
• Strawberry Cream Cheese Puff Pastry – If you want to add a creamy layer you can whip together a quarter cup of softened cream cheese with 2 tablespoons of powder sugar. Add a tablespoon to each of the pastry squares (smear it a little) and then add the strawberry filling.
• Make Ahead – If you are making these turnovers ahead of time, be sure to thaw them overnight in the refrigerator before baking them.

Nutrition

Serving: 1g | Calories: 396kcal | Carbohydrates: 37g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 170mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Vitamin A: 33IU | Vitamin C: 11mg | Calcium: 13mg | Iron: 2mg

If you’re looking for a delicious baked good that’s perfect for breakfast, a weekend brunch or afternoon tea, blueberry scones with lemon glaze is an excellent choice. These tender, flaky scones are studded with juicy blueberries and topped with a tangy, sweet glaze made from fresh lemon juice and powdered sugar. I will be honest, and tell you that I rarely make scones. But once I do I remind myself to not wait a solid year to make them again. I recently served these for a PTA board meeting and they were a hit. The best part is that I made them ahead of time making the morning rush a little easier.

In this blog post, we’ll explore the history of scones, how to make blueberry scones with lemon glaze, and some tips for perfecting this classic baked good.

Why this Recipe Works

The combination of butter and cream results in a rich, flaky texture that is characteristic of scones.

Using fresh blueberries adds sweetness and a burst of flavor to each bite.

The addition of lemon zest to the dough and lemon juice to the glaze enhances the overall taste and adds a refreshing citrus flavor.

The recipe is easy to follow and includes helpful tips for ensuring the scones turn out perfectly.

The scones can be made ahead of time and frozen, making them a convenient breakfast or snack option.

Ingredients

• Flour – 2 cups of all purpose flour is all you need.
• Butter – Less then one stick of cold butter is needed for the scones.
• Baking Powder – This will help the scones rise.
• Salt – A little salt will balance the flavors.
• Heavy Cream – Heavy cream is needed for both the dough and also a light brushing on the scone dough before baking.
• Sugar – You will need both granulated sugar and confectioners’ sugar.
• Lemon – You will want to zest one lemon which will be used in the dough, and the juice of one lemon will be used in the glaze.

How to Make Scones

First, Preheat the oven to 400 degrees Fahrenheit.

In a large bowl sift together the dry ingredients; flour, baking powder, salt, and sugar. Add the dry ingredients to a KitchenAid stand mixer fitted with a paddle attachment.

Add the cold cubed butter to the mixer and mix on medium-low speed until coarse crumbs start to appear (about 1-2 minutes).

Then add in the lemon zest and half of the blueberries. Begin to mix on low and pour in the heavy cream. Then add in the rest of the blueberries and mix until almost all the crumbs have come together, but not fully incorporated.

On a lightly floured surface lay the dough out and form into a ½-inch thick circle. Then using a bench knife (or sharp knife) cut 8 equal pieces.

Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes until golden brown.

Let the scones cool for at least 20 minutes before you apply the glaze.

How to Make Lemon Glaze

In a large bowl mix the lemon juice with the confectioners’ sugar until dissolved and it’s smooth without any lumps.

The glaze should look like this.

Then drizzle the lemon glaze over the top of the scones. Let the scones sit a minute, then repeat again with another layer of glaze until all the glaze is used.

Pro Tip: For less sweeter scones only drizzle on one coat of glaze.

Recipe FAQs

Recipe Tips and Tricks

Here are a few of my favorite tips and tricks when making blueberry scones.

• Butter – Use cold butter and cream for a flakier texture.
• Overwork – Don’t overwork the dough. Mix until just combined to avoid tough scones. Also, use a light touch when shaping the dough. Overhandling the dough can also result in tough scones.
• Chill – Chill the dough before cutting to make it easier to handle.
• Brush – Brush the tops of the scones with cream or milk before baking to help them brown.
• Fresh Lemon Juice – Use fresh lemon juice for the glaze for the best flavor.
• Glaze – If the glaze is too thin, add more powdered sugar. If it’s too thick, add more lemon juice or milk.
• Drizzle – Drizzle the glaze over the scones using a spoon or a piping bag for a neat finish.

Breakfast Pastry Recipes

Looking for more breakfast pastry ideas? Here are a few of my favorite.

Blueberry scones with lemon glaze are a delicious and easy-to-make baked good that’s perfect for any occasion. Whether you’re enjoying them for breakfast, brunch, or an afternoon snack, these scones are sure to impress. So why not give them a try today? Your taste buds will thank you!

If you make this blueberry scones recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

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Blueberry Scones with Lemon Glaze

Blueberry scones with lemon glaze are a delectable baked good that feature tender, flaky scones studded with juicy blueberries and drizzled with a tangy, sweet glaze made from fresh lemon juice and powdered sugar. These scones are perfect for a morning or afternoon treat, and are sure to please anyone with a sweet tooth.

Course Breakfast

Cuisine American

Diet Low Salt

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 367kcal

Author Katie

Equipment

• 1 KitchenAid Mixer
• 1 Paddle Attachment
• Measuring Cups
• Measuring Spoons
• Zester
• 1 Silicone Mat
• 1 Bench Knife
• 1 Baking Sheet
• Bowl
• Juicer
• Whisk

Ingredients

Blueberry Scones:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons sugar
• 5 tablespoons unsalted butter cold, cut in chunks
• 1 Lemon zested
• 1 cup fresh blueberries
• 1 cup heavy cream plus more for brushing the scones

Lemon Glaze:

• 1 lemon juiced
• 1 cup confectioners’ sugar sifted

Instructions

For the Blueberry Scones:

• Preheat the oven to 400 degrees Fahrenheit.
• In a large bowl sift together the dry ingredients; flour, baking powder, salt, and sugar. Add the dry ingredients to a KitchenAid stand mixer fitted with a paddle attachment.
• Add the cold cubed butter to the mixer and mix on medium-low speed until coarse crumbs start to appear (about 1-2 minutes).
• Then add in the lemon zest and half of the blueberries. Begin to mix on low and pour in the heavy cream. Then add in the rest of the blueberries and mix until almost all the crumbs have come together, but not fully incorporated.
• On a lightly floured surface lay the dough out and form into a ½-inch thick circle. Then using a bench knife (or sharp knife) cut 8 equal pieces.
• Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes until golden brown. Let the scones cool for at least 20 minutes before you apply the glaze.

For the Glaze:

• In a large bowl mix the lemon juice with the confectioners' sugar until dissolved and it's smooth without any lumps.
• Then drizzle the lemon glaze over the top of the scones. Let the scones sit a few minutes, then repeat again with another layer of glaze until all the glaze is used.

Notes

• Hand Mix – If you don’t have a stand mixer, no problem. Simply use a pastry cutter or the tines of a fork to cut in all the butter. Then gently mix in the rest using a silicone spatula until just barely combined.
• Lemon Juiced – 1 lemon juiced is about 1 tablespoon of liquid.
• Lemon Glaze – You will notice you have a lot of glaze left if you just drizzle a little on top. If you want a sweeter scone, I recommend to drizzle some glaze on top and let the scones sit for 10-15 minutes so the glaze will soak into the cooked scone, and then repeat this step again ensuring that the scone has enough glaze on it.
• Butter – Use cold butter and cream for a flakier texture.
• Overwork – Don’t overwork the dough. Mix until just combined to avoid tough scones. Also, use a light touch when shaping the dough. Over-handling the dough can also result in tough scones.
• Chill – Chill the dough before cutting to make it easier to handle.
• Brush – Brush the tops of the scones with cream or milk before baking to help them brown.
• Freezing – Scones freeze beautifully. Let cool before placing in a freezer bag or airtight container. Glaze after thawing and ready to serve!

Nutrition

Serving: 1g | Calories: 367kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 315mg | Potassium: 116mg | Fiber: 2g | Sugar: 21g | Vitamin A: 672IU | Vitamin C: 16mg | Calcium: 123mg | Iron: 2mg

If you love the sweet, tangy flavors of a margarita cocktail, then you need to try Margarita Cupcakes! These boozy treats take all the classic flavors of a margarita and turn them into a delicious dessert that’s perfect for any occasion.

I love to make cupcakes; however, don’t make them often. My go-to cupcake recipes are typically my cookie dough cupcakes, cookies and cream cupcakes, or even my white cupcakes. I typically only make Margarita Cupcakes for the Mexican holiday of Cinco de Mayo and maybe once in the summer months.

I brought these to a friends house the other day since I knew there was going to be a large group. I received compliment after compliment all night long. To say they were a hit, was an understatement. If you are looking to wow friends and family you need to make these Margarita Cupcakes!

Why this Recipe Works

They’re Sweet and Tangy – Margarita Cupcakes are the perfect balance of sweet and tangy. The cake is infused with fresh lime juice and brushed with tequila on top, giving it a delicious citrusy flavor with just a hint of tequila. The frosting is also spiked with tequila and lime, making it the perfect complement to the cake. And let’s not forget you can always sprinkle a little salt on top, which adds just the right amount of savory flavor to balance out the sweetness. These cupcakes taste similiar to my lemon-lime mini muffins.

They’re Perfect for Parties – If you’re looking for a fun and unique dessert to serve at your next party, Margarita Cupcakes are the way to go. They’re sure to be a hit with your guests, and they’re easy to make in large batches. Plus, since they’re already portioned out into individual cupcakes, they’re perfect for serving at parties where people are mingling and don’t want to sit down for a slice of cake.

They’re Easy to Make – Believe it or not this Margarita Cupcake recipe might look harder them it really is to make. Yes, there are a lot of processes involved; however you can split up this recipe over the course of 2 days if you desire. You can bake the lime cake mix on day 1, and let them cool. Then, you can make the tequila lime buttercream frosting recipe on the following day. Or within an hours time you can make the cupcakes and frost them. You don’t even need to be an experienced baker to make them – just follow the recipe and you’ll have delicious Margarita Cupcakes in no time!

They’re a Fun Twist on a Classic Cocktail – If you love margaritas, then you’re sure to love Margarita Cupcakes. They’re a fun twist on the classic cocktail that you can enjoy any time of day (or night). Plus, since they’re cupcakes, you don’t have to worry about getting a brain freeze from drinking them too fast!

Ingredients

• Flour – All purpose flour is needed for the batter of the cupcakes.
• Sugar – This cupcake recipe calls for granulated sugar for the batter and confectioners’ sugar for the frosting.
• Butter – You will need 4 sticks of butter for this recipe. Make sure you set them out at least a half hour prior to baking to get them to room temperature.
• Eggs – Four eggs are needed for this recipe. They all go into the cupcake itself.
• Buttermilk – Buttermilk also helps add a tang to the batter. It’s thicker and tangier then traditional milk. If you don’t have buttermilk on hand you can make your own by combining 1 cup of milk with 1 tablespoon of vinegar.
• Limes – You will need 4-5 limes for this recipe. You will use the skin for zest and the juice of each lime to be incorporated into the batter and frosting.
• Baking Powder – This will help the cupcakes rise.
• Vanilla Extract – Vanilla extract gives an additional layer of flavor to the cupcake itself.

How to make Lime Cupcakes

First, zest the limes for this recipe and set into two separate bowls. One for the cupcake batter and the other for the frosting and garnish.

Next, juice the zested limes for the recipe, and set to the side.

Next, preheat the oven to 325 degrees Fahrenheit.

In a medium bowl, combine the flour, baking powder and salt; stir with a whisk to blend.

Using a KitchenAid Stand Mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Add in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.

Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, alternate by mixing in the dry ingredients and buttermilk. Beat each addition just until incorporated.

Place cupcake liners in cupcake baking pan. Using a large cookie scoop, scoop batter into the cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Next, brush the cooled cupcakes with 1-2 tablespoon of tequila to emphasize the true margarita flavor.

How to make Tequila Lime Buttercream Frosting

To make the frosting, combine the sugar and butter in a stand mixer fitted with a whisk attachment. Start mixing on low and as the sugar combines with the butter gradually increase the speed. Once the butter and sugar are light and fluffy on medium-low add the lime juice, lime zest, and tequila. Mix until liquids have fully incorporated into butter mixture.

Place the frosting into a piping bag and refrigerate for 15 minutes to chill the frosting.

Use a Wilton #1 tip and pipe on the frosting on to the chilled cupcakes. Sprinkle additional lime zest and garnish with a piece of lime. Repeat until all cupcakes have been frosted.

Recipe FAQs

Recipe Tips and Tricks

• Tequila – Use high-quality tequila for a smoother taste. I like to use Patron for these cupcakes, but that’s the tequila I prefer to drink. Use whatever tequila you like best.
• Overmix – Don’t overmix the batter, or the cupcakes will be tough and denser in texture.
• Scooping – Use a cookie scoop to evenly portion the batter into the cupcake liners. I find a large cookie scoop makes the perfect amount for a regular size cupcake liner.
• Fresh Limes – Use fresh lime juice for the best flavor if possible.
• Juiced Limes – Depending on the size of your limes will depend on the amount of juice they will yield. Here is what I have found when I have juiced and measured them out.
  • 1 juiced lime = 1 tablespoon
  • 3 juiced limes = About 2-½ tablespoons of juice.
• Zested Limes – After zesting limes I’ve measured it out and have found a rough estiamte to how many you would need for various parts of this recipe.
  • 1 zested lime = about a tablespoon and a half.
  • 3 zested limes = about a quarter cup.
• Cooling – Make sure the cupcakes are completely cooled before frosting them. Always place them on a wire rack to cool.
• Frosting Taste – Once you’ve added all the ingredients and they are combined  taste the frosting and see if you want to add anything else (additional sugar, tequila, etc).
• Lime Frosting – If you want to make this recipe without tequila, you can replace the tequila for milk.
• Piping – Use a piping bag to frost the cupcakes with a Wilton #1 tip for a professional look.
• Refrigerate – I like to refrigerate the cupcakes to keep the frosting from melting. This also helps keep the cupcake set.