This Beef Satay and Coconut Peanut Sauce is one of my favorite recipes on my blog. Serve it over Thai jasmine rice, drizzled with a delicious peanut sauce and with a healthy, light and flavorful slaw on the side. Top with chopped peanuts, cilantro and sliced green onions.

I originally shared this recipe back in 2012 and to this day, it’s still one of my favorite recipes.

Truth be told, I’m a sucker for anything served in a shallow bowl with rice and a colorful slaw, BUT I could eat these satay skewers straight off the skewer and it’s still so so good! Thin slices of beef marinate in a simple marinade of tamari, sriracha, garlic, brown sugar, cilantro and green onion. Then it gets threaded onto skewers and quickly cooked in a hot oven. Serve however you would prefer with a drizzle of coconut peanut sauce.

Prepare to fall in love.

To Make This Beef Satay You Will Need:

for the peanut sauce:

• creamy peanut butter – Use a all-natural “drippy” peanut butter. I like Santa Cruz dark roasted. (not sponsored)
• unsweetened coconut milk – Lends richness and delicate coconut flavor.
• toasted sesame oil – Gives this sauce more of a toasty warm flavor.
• low-sodium tamari (or low-sodium soy sauce)
• fish sauce – Adds a salty, slightly briny fish flavor. I use the Red Boat brand. (not sponsored)
• sriracha – Lends flavor and some spicy heat.
• lime juice – For acidity and subtle bright citrusy flavor.
• dark brown sugar – Lends a touch of sweetness that balances out the salty flavors from other ingredients.
• garlic – Lends distint punchy flavor.
• hot water – For thinning peanut sauce.

for the beef satay:

• skirt steak – Or use flank steak.
• low-sodium tamari – Low-sodium soy sauce or coconut aminos ca also be used.
• extra light olive oil – Or any light, flavorless oil safe for high temperature cooking.
• sriracha – Lends flavor and some spicy heat.
• dark brown sugar – Lends sweetness and flavor.
• cilantro – Adds bright herbaceous flavor.
• garlic – Lends distint punchy flavor.
• green onion – Lends a delicate onion flavor.

serving (optional):

• thai jasmine rice
• slaw
• cilantro
• green onion
• chopped peanuts

Make The Coconut Peanut Sauce:

In a medium bowl, measure and add a 1/2 cup smooth, creamy peanut butter, 1/3 cup full-fat canned coconut milk, 1 tablespoon toasted sesame oil, 1 tablespoon low-sodium tamari (see above for substitutions), 1/2 tablespoon fish sauce, 1/2 tablespoon sriracha, the juice from half a lime, 1 tablespoon dark brown sugar and 1 clove of garlic finely chopped, grated or squeezed through a garlic press.

Whisk in 2 tablespoons of hot water (or enough to make it nice and drizzly) and set off to the side.

Prep The Steak:

A great tip to make slicing thin strips of raw steak easy is to pop it in the freezer for 20 minutes so it can slightly freeze a little.

Once slightly frozen, remove and with a sharp knife, slice into 1/4-inch strips. For this recipe, I use 1½ pounds (or close to it) of skirt or flank steak.

Make The Beef Satay Marinade:

In a large bowl add; 6 tablespoons low-sodium soy sauce (see above ingredient list for substitutions), 2 tablespoons extra light oil, 1 tablespoon sriracha, 2 tablespoons dark brown sugar, 1/4 cup of chopped fresh cilantro, 4 green onions that have been chopped and 2 cloves finely chopped garlic.

Stir well until sugar is dissolved.

Then add in the sliced steak and toss to coat.

Marinate the steak on the counter for 30 minutes.

In the meantime, preheat your oven to 425°F (OR 220°C) and soak 6 (12-inch) wooden skewers in water.

Line a rimmed baking sheet with foil. Place a wire rack over top and lightly spray with olive oil spray. Once the steak is marinated, thread the meat on to 5 to 6 wooded skewers (that have soaked for at least 20 minutes in water) before placing them on the wire rack.

Spoon the marinade from the dish over top of each skewer.

Place the pan in a preheated oven for 10 minutes; rotate the pan after 5 minutes to ensure even cooking. Afterwards, I recommend turning on your broiler and carefully move the pan closer to the top of the oven so they get extra crispy.

Tender, juicy and delicious pieces of steak that have crisp and caramelized edges. *swoon*

Serve:

Once the skewers have cooled a bit, carefully slide the meat off. Serve these with thai jasmine rice, a bright and flavorful slaw or tucked int lettuce wraps. Drizzle with the peanut sauce and sprinkle with chopped peanuts, cilantro and sliced green onions. Want extra spice? Drizzle some sriracha over top!

Amazing flavor, crazy quick and easy.

Enjoy! And if you give this Beef Satay with Coconut Peanut Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Beef Satay with Coconut Peanut Sauce

This Beef Satay and Coconut Peanut Sauce is one of my favorite recipes on my blog. Serve it over Thai jasmine rice, drizzled with a delicious peanut sauce and with a healthy, light and flavorful slaw on the side. Top with chopped peanuts, cilantro and sliced green onions. Yields 4 to 6 servings.

Course Mains & Entrees

Cuisine Thai

Keyword beef, broiled, peanut, peanut sauce, satay, skewers, sriracha

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 430kcal

Author Laurie McNamara

Equipment

• 12-inch Bamboo Skewers

Ingredients

FOR THE SPICY PEANUT SAUCE:

• 1/2 cup creamy peanut butter use an all-natural drippy peanut butter
• 1/3 cup unsweetened full-fat coconut milk (canned)
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium tamari or low-sodium soy sauce or coconut aminos
• 1/2 tablespoon fish sauce
• 1/2 tablespoon sriracha
• 1/2 lime juiced or about 1 tablespoon
• 1 tablespoon dark brown sugar
• 1 clove garlic grated, finely minced or pressed through a garlic press or minced really fine
• 2 tablespoons hot water or more as needed

FOR THE SKEWERS:

• 1½ pounds skirt steak or flank steak
• 6 tablespoons low-sodium tamari or low-sodium soy sauce
• 2 tablespoons olive oil use a light and flavorless oil safe for high-temp cooking
• 1 tablespoon sriracha
• 2 tablespoons dark brown sugar
• 1/4 cup chopped fresh cilantro
• 4 green onions sliced thin
• 2 medium garlic cloves finely chopped, about 2 teaspoons

FOR SERVING:

• sliced green onions
• chopped cilantro leaves
• chopped peanuts
• thai jasmine rice
• healthy slaw

US Customary - Metric

Instructions

MAKE THE PEANUT SAUCE:

• In a medium bowl, measure and add peanut butter, coconut milk, sesame oil, tamari (see above for substitutions), fish sauce, sriracha, lime juice, brown sugar and garlic. Whisk in 2 tablespoons of hot water (or enough to make it nice and drizzly) and set off to the side.

PREP THE STEAK:

• A great tip to easily slice thin strips of raw steak, is to pop it in the freezer for 20 minutes so it can freeze a little. Once slightly frozen, remove and with a sharp knife, slice into ¼-inch strips.

MAKE THE BEEF SATAY:

• In a large, shallow bowl add; low-sodium soy sauce (see above ingredient list for substitutions), oil, sriracha, brown sugar, cilantro, green onions and garlic. Stir well until sugar is dissolved. Then add the steak and toss to coat. Marinate the steak on the counter for 30 minutes.
• In the meantime, preheat your oven to 425°F (OR 220°C) and soak 6 (12-inch) skewers in water for at least 20 to 30 minutes.
• Line a rimmed baking sheet with foil. Place a wire rack over top and lightly spray with olive oil spray (or brush with oil). Once the steak is marinated, thread the steak on the soaked skewers before placing them on the wire rack. Spoon any remaining marinade from the dish over top of each skewer.
• Place the pan in a preheated oven for 10 minutes; rotate the pan after 5 minutes to ensure even cooking. Afterwards, I recommend turning on your broiler and carefully move the pan closer to the top of the oven so they get extra crispy.

SERVE:

• Once the skewers have cooled a bit, carefully slide the meat off. Serve these with thai jasmine rice, a bright and flavorful slaw or tucked int lettuce wraps. Drizzle with the peanut sauce and sprinkle with chopped peanuts, cilantro and sliced green onions.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Note: The nutritional value is for the skewers and peanut sauce. Any rice, slaw or toppings are not included in this calculation.

Nutrition

Serving: 1serving | Calories: 430kcal | Carbohydrates: 14g | Protein: 32g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 1549mg | Potassium: 576mg | Fiber: 1g | Sugar: 9g | Vitamin A: 141IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 4mg

This recipe was originally posted on March 5th, 2012 and has been updated with clear and concise instructions, new photography and helpful information.

Mango Poblano Slaw is simple, fresh and incredibly flavorful. Thinly sliced purple cabbage, poblano, shredded carrot and ribbons of mango tossed with cilantro, green onions and a hot honey lime vinaigrette. Yields approximately 6 servings.

A fresh and flavorful slaw that is not only beautiful but healthy and colorful. Purple cabbage, matchstick carrots, thin strips of poblano poblano and mango ribbons are tossed in a simple hot (but not too hot) honey lime vinaigrette. Serve it with your favorite grilled main, in a rice bowl or tucked into lettuce wraps or tacos.

The combination of sweet mango and poblano with the bright citrusy sweet vinaigrette is pure perfection.

To Make This Mango Poblano Slaw You Will Need:

for the dressing:

• kosher salt – Enhances the flavors in the salad.
• freshly ground black pepper – This will add some subtle bite and flavor.
• rice vinegar – For tang and acidity.
• lime juice – Adds bright citrus flavor.
• honey – Lends sweetness and flavor.
• hot sauce – Adds tang and subtle flavor.
• olive oil – Lends richness and flavor.

for the slaw:

• purple cabbage – Lends crunch and color.
• carrots – For a pop of color and crunch.
• mango – Lends mix of peach, pineapple, and apricot with hints of honey and citrus.
• poblano – This adds crunch and a very very mild, approachable heat. 
• green onions – Lends a mild onion flavor.
• cilantro – Gives the slaw bright flavor and color.

Make The Dressing:

In a bowl, measure and add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 cup rice vinegar, 1 tablespoon lime juice (freshly squeezed), 1 tablespoon hot sauce, 1/2 tablespoon honey and 2 tablespoons of olive oil.

Whisk well to combine.

Make The Slaw:

Thinly slice 1/2 of a medium purple cabbage, 1 large mango and poblano, 1 cup matchsticks carrots, 1/3 cup cilantro – finely chopped, 4 green onions – thinly sliced, and add into a large bowl.

Pour the dressing over top.

Lastly, toss well to combine. Taste and season with more salt and pepper as needed.

Transfer to a serving bowl and top with extra green onions, cilantro and some freshly ground black pepper.

What Goes With Mango Poblano Slaw?

• Add it to fish or shrimp tacos.
• Serve in a rice bowl with chicken, beef or salmon.
• Tuck into your favorite lettuce wrap.
• A light side to any grilled meat or seafood.

Making This Slaw In Advance?

If making this slaw in advance, keep the dressing separate (at room temp) while storing the slaw in the fridge. Remove and toss together 20 minutes before serving.

Click Here For More Slaw Recipes!

Enjoy! And if you give this Mango Poblano Slaw recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Mango Poblano Slaw

Mango Poblano Slaw is simple, fresh and incredibly flavorful. Thinly sliced purple cabbage, poblano, shredded carrot and ribbons of mango tossed with cilantro, green onions and a hot honey lime vinaigrette.

Course Side Dishes

Cuisine American, Mexican, Tex Mex

Keyword healthy, salad, slaw, vegetarian

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 110kcal

Author Laurie McNamara

Ingredients

FOR THE DRESSING:

• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup rice wine vinegar
• 1 tablespoon lime juice
• 1 tablespoon hot sauce
• 1/2 tablespoon honey
• 2 tablespoons olive oil

FOR THE SLAW:

• 1/2 medium head purple cabbage thinly sliced
• 1 large poblano seeded and thinly sliced
• 1 large mango thinly sliced
• 1 cup matchsticks carrots
• 4 medium green onions thinly sliced
• 1/3 cup cilantro chopped

US Customary - Metric

Instructions

MAKE THE DRESSING:

• In a bowl, measure and add kosher salt, black pepper, rice vinegar, lime juice, honey, hot sauce and olive oil. Whisk well to combine.

MAKE THE SLAW:

• In a large bowl, add the thinly slice purple cabbage, mango and poblano, matchsticks carrots, chopped cilantro and sliced green onions.
• Pour the dressing over top and toss well to combine. Taste and season with more salt and pepper as needed. Transfer to a serving bowl and top with extra green onions, cilantro and some freshly ground black pepper.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1serving | Calories: 110kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 288mg | Potassium: 385mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4984IU | Vitamin C: 80mg | Calcium: 55mg | Iron: 1mg

This Sun-dried Tomato Pesto Chicken Focaccia Sandwich is quick, easy and loaded with incredible flavor. Toasted focaccia is layered with sun-dried tomato pesto mayo, thinly sliced chicken deli meat, melty cheese, sliced red onions, heirloom tomatoes, peppery arugula and a drizzle of balsamic glaze. This giant sandwich yields 4 servings.

A new day and another incredible sandwich!

One could say that I’m in my sandwich era. I’ve been on a kick as of late and can honestly say, I have no plans to quit any time soon. When making my dinner menu, I’ve been rotating between a few different sandwiches every other week. This toasted sun-dried tomato pesto chicken focaccia sandwich is one of my family’s favorites. It’s a play on the viral Trader Joes’s sandwich and consists of toasted focaccia, layered with homemade sun-dried tomato pesto mayo, chicken lunch meat, melty cheese, red onions, sliced heirloom tomatoes, peppery arugula and a drizzle of balsamic glaze.

Serve with potato chips, french fries or cut veggies.

Absolutely to. die. for.

To Make This Toasted Sun-dried Tomato Pesto Chicken Focaccia Sandwich You Will Need:

• focaccia – Make your own or use store-bought.
• olive oil spray – Helps to toast the sandwich.
• mayonnaise – Lends rich flavor and creaminess.
• sun-dried tomato pesto – Homemade or store-bought is fine too!
• cheese – Use mozzarella, fontina or havarti.
• deli chicken lunchmeat – I’m not a fan of (deli) turkey but it can be used if preferred.
• red onion – Thinly sliced and, this part is optional, soaked in ice water to remove some of the strong bite.
• heirloom tomato – Or use a tomato you prefer.
• trader joes green goddess seasoning – Adds subtle hints of garlic and herbs. Or just use salt.
• freshly ground black pepper – Adds some subtle bite and flavor.
• arugula – A fresh leafy green that is slightly bitter and peppery.
• balsamic glaze – Use homemade or store-bought.

Preheat your oven to 400°F (or 200°C).

Line a rimmed baking sheet with parchment paper and lightly spray with olive oil or avocado oil spray. Carefully cut the focaccia in half horizontally and place cut-side up onto the prepared pan. Lightly spray the cut-side of the focaccia with oil. Bake for 8 minutes.

Meanwhile, in a bowl, combine 1/3 cup mayonnaise with 1/4 cup of sun-dried tomato pesto.

Mix well to combine.

Once toasted, divide the sun-dried tomato mayo among both halves and spread evenly.

Next divide 4 ounces of mozzarella among both sides as well.

Top the bottom half with 10 ounces of chicken deli meat and 1/2 a red onion that has been thinly sliced. Return the pan back to the oven to bake for an additional 8 minutes.

Remove and top the bottom half (with the chicken and red onions) with sliced tomatoes and season with green goddess seasoning and freshly ground black pepper. Alternatively, you can just use salt and pepper.

Lastly, top with a few handfuls of arugula and drizzle with balsamic glaze.

Place the top half of the sandwich onto the bottom half.

Slice the sandwich into fourths and serve with potato chips, cut veggies or a side of your choice.

Click Here For More Sandwich Recipes!

Enjoy! And if you give this Sun-dried Tomato Pesto Chicken Focaccia Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Toasted Sun-dried Tomato Pesto Chicken Focaccia Sandwich

This Sun-dried Tomato Pesto Chicken Focaccia Sandwich is quick, easy and loaded with incredible flavor. Toasted focaccia is layered with sun-dried tomato pesto mayo, thinly sliced chicken deli meat, melty cheese, sliced red onions, heirloom tomatoes, peppery arugula and a drizzle of balsamic glaze. This giant sandwich yields 4 servings.

Course Mains & Entrees

Cuisine American, Italian

Keyword chicken, easy dinner, easy recipe, lunch, sandwich, sun-dried tomato

Prep Time 15 minutes minutes

Servings 4 servings

Calories 679kcal

Author Laurie McNamara

Ingredients

• 16 ounce focaccia sun-dried tomato, rosemary or cheddar onion are incredible
• olive oil spray
• 1/4 cup sun-dried tomato pesto
• 1/3 cup mayonnaise
• 10 ounces lean chicken deli meat thinly sliced
• 4 ounces shredded cheese mozzarella, fontina or havarti
• 1/4 red onion thinly sliced
• 6 slices heirloom tomato
• green goddess seasoning or just salt and pepper
• 2 handfuls arugula
• 2 drizzles balsamic glaze

Instructions

• PREHEAT YOUR OVEN TO 400°F (OR 200°C).

  Line a rimmed baking sheet with parchment paper and lightly spray with olive oil or avocado oil spray. Carefully cut the focaccia in half horizontally and place cut-side up onto the prepared pan. Lightly spray the cut-side of the focaccia with oil. Bake for 8 minutes.
• Meanwhile, in a bowl, combine mayonnaise with sun-dried tomato pesto. Once the focaccia is toasted, divide the sun-dried tomato mayo among both halves and spread evenly.
• Next divide the cheese among both sides as well. Top the bottom half with ]chicken deli meat and sliced red onion. Return the pan back to the oven to bake for an additional 8 minutes.
• Remove and top the bottom half (side with the chicken and red onions) with sliced tomatoes and season with green goddess seasoning and freshly ground black pepper. Lastly, top with a few handfuls of arugula and drizzle with balsamic glaze.
• Place the top half of the sandwich onto the bottom half. Slice the sandwich into fourths and serve with potato chips, cut veggies or a side of your choice.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1serving | Calories: 679kcal | Carbohydrates: 66g | Protein: 31g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 67mg | Sodium: 1791mg | Potassium: 614mg | Fiber: 3g | Sugar: 5g | Vitamin A: 997IU | Vitamin C: 19mg | Calcium: 200mg | Iron: 1mg

Inspired by Trader Joe’s and itsaflavorfullife.com.

Homemade Sun-dried Tomato Pesto is so easy and delicious! A blend of sun-dried tomatoes, toasted pine nuts, garlic and basil yields a tasty and robust sauce. I’ve listed a few creative ways to use this pesto at the end of the post as well as storing instructions. This recipe will yield about 1⅓ cups.

Pesto is one of my favorite condiments.

It started with this homemade basil pesto pesto and since then I’ve made cilantro, piquillo pepper, ramp, spinach versions. However, sun-dried tomato pesto is one of my top favorites. Not only because it’s so incredibly delicious but it’s also super versatile and easy to make at home. Basically you just throw everything into a food processor and in minutes you have a flavorful pesto to be used a plethora of ways. I also love the fact that you can make a batch and then freeze it so I always have it on hand. I also want to note that I make this pesto in my 5-cup cordless mini food processor. I’ve linked that and my larger food processor in the printable recipe at the end of this post.

To Make This Sun-dried Tomato Pesto You Will Need:

• pine nuts – Adds delicious nutty flavor. You can substitute with walnuts or almonds instead.
• sun-dried tomatoes – You want sun-dried tomatoes packed in olive oil.
• basil leaves (fresh) – Adds bright herbaceous flavor.
• garlic – Adds distinct punchy flavor.
• red pepper flakes – For subtle heat and flavor.
• lemon juice – Lends acidity and flavor.
• parmesan cheese – Use freshly grated for best flavor.
• sugar (white) – Helps to balance flavors and the acidity of the tomatoes.
• salt – Enhances the flavors in the pesto.
• freshly ground black pepper – Adds some subtle bite and flavor.
• olive oil – Lends flavor and helps to emulsify the ingredients into a creamy and spreadable consistency.

Toast The Pine Nuts:

In a small skillet, toast 1/3 pine nuts over medium-low heat until lightly golden and fragrant, about 6 minutes.

Make The Pesto:

Remove the sun-dried tomatoes from the jar, reserving 1/4 cup of the oil.

In your food processor fitted with the blade attachment, add in the sun-dried tomatoes, 2 cloves smashed and peeled garlic, 1 cup (loosely packed) fresh basil, the juice of 1/2 a lemon, toasted pine nuts and a pinch of red pepper flakes.

Add in the 1/4 cup of the oil from the sun-dried tomatoes.

Secure the lid and pulse until finely chopped.

Next add in 1/3 cup freshly grated parmesan cheese, a pinch sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Secure the lid and process while slowly pouring in olive oil (this can be anywhere from 1/4 to 1/2 cup) until it’s reached a desired consistency.

Ways to Use Sun-dried tomato Pesto:

• Use as a spread for sandwiches or wraps.
• Mix with cream cheese and spread on a bagel.
• Enjoy as a topping to grilled chicken, lamb or vegetables.
• Fry an egg with it.
• Use it to build a pasta sauce.
• Toss with roasted potatoes.

How Long Will Sun-dried Tomato Pesto Last?

If stored in an air-tight container and refrigerated, this pesto will last up to 5 days.

Can Sun-dried Tomato Pesto Be Frozen?

Yes! Measure 1 to 2 tablespoons of pesto among an ice cube tray and freeze. Once frozen, pop out the cubes and transfer to a freezer-safe bag or container. Frozen sun-dried tomato pesto will last for up to 3 months in the freezer.

Enjoy! And if you give this Homemade Sun-dried Tomato Pesto Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Homemade Sun-dried Tomato Pesto Recipe

Homemade Sun-dried Tomato Pesto is so easy and delicious! A blend of sun-dried tomatoes, toasted pine nuts, garlic and basil yields a tasty and robust sauce. I've listed a few creative ways to use this pesto at the end of the post as well as storing instructions.

This recipe will yield about 1⅓ cups.

Course Homemade Ingredients & Condiments

Cuisine Italian

Keyword easy recipe, homemade, pesto, sauce, sun-dried tomatoes, vegetarian

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Total Time 21 minutes minutes

Servings 11 servings

Calories 132kcal

Author Laurie McNamara

Equipment

• Cuisinart DLC-8SY Pro Custom 11-Cup Food Processor, White
• KitchenAid Cordless 5-cup Food Chopper

Ingredients

• 1/3 cup pine nuts
• 8.5 ounce jar sun-dried tomatoes in oil plus 1/4 cup of the oil from jar
• 2 cloves garlic
• 1 cup fresh basil leaves loosely packed
• 1/2 medium lemon juiced
• 1 pinch red pepper flakes
• 1/3 cup parmesan cheese freshly grated
• 1 pinch sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup olive oil or more as needed

US Customary - Metric

Instructions

TOAST THE PINE NUTS:

• In a small skillet, toast the pine nuts over medium-low heat until lightly golden and fragrant, about 6 minutes.

MAKE THE PESTO:

• Remove the sun-dried tomatoes from the jar, reserving 1/4 cup of the oil.

  In your food processor fitted with the blade attachment, add in the sun-dried tomatoes, the sun-dried tomato oil from the jar, garlic, basil, lemon juice, the toasted pine nuts and a pinch of red pepper flakes.

  Secure the lid and pulse until finely chopped.
• Next add in parmesan cheese, sugar, kosher salt and freshly ground black pepper. Secure the lid and process while slowly pouring in olive oil (this can be anywhere from 1/4 to 1/2 cup) until it’s reached a desired consistency.
• See blog post for storage instructions.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 2tablespoons | Calories: 132kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 213mg | Potassium: 381mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 425IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 1mg

Have a leftover ham bone? Make this Rustic Ham and Bean Soup! This one-pot soup is loaded with leftover ham, tender navy beans and a plethora of different veggies in a light and flavorful broth. Recipe will serve 8 – 10.

Never throw away the ham bone.

Instead make soup! The ham bone adds so much flavor to soup it would be criminal to pitch it. I saved my bone from this ham and whipped up this rustic one-pot soup in no time. In it, you ave the typical onions, carrot and celery sautéed with garlic. These then slowly simmer with soaked beans, diced tomatoes and of course the ham bone. Once the bone has worked its magic, remove it, add in some chopped cabbage and ham picked from the bone.

I love how easy it is and did I mention it’s all made in one pot?

Rustic, soul warming and healthy. Doesn’t get much better than that. Plus any soup served with crusty bread is a friend of mine.

To Make This Rustic Ham and Bean Soup You Will Need:

• dried navy beans – You will need to start these the night prior to making this soup.
• light olive oil – Or substitute with avocado oil.
• carrot – Adds color, texture and subtle sweetness.
• celery (short stalks) – Lends earthy flavor and delicious texture.
• yellow onion – Adds a sweet and subtle onion flavor.
• garlic (fresh) – Adds distinct punchy flavor.
• italian seasoning – Use homemade or store-bought.
• unsalted chicken stock – Use homemade or store-bought.
• diced tomatoes – Lends texture, acidity, and a vibrant, fresh tomato flavor.
• bay leaf – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
• leftover ham bone with ham – I leave a little of the ham on there to then cut off and add to the soup.
• green cabbage – Adds a subtle, natural sweetness and tender texture.
• kosher salt – Helps draw out moisture while sautéing and enhances the flavors in the recipe.
• freshly ground black pepper – This will add some subtle bite and flavor.
• minced fresh parsley – Adds a pop of green and fresh herbaceous flavor.
• crusty bread – Optional, for serving.

Prep The Dried Beans (day or night before):

The night before, pour 1 pound of dried navy beans in to a large bowl. Cover with water (by at least 2 inches) and soak overnight.

Make The Soup (day of):

The day of; add 2 teaspoons olive oil to a large dutch oven or soup pot and heat over medium-low. Add in 3 diced carrots, 2 short stalks that have been sliced and 2 medium diced onions. Season with a pinch of kosher salt and sauté until tender – about 8 to 10 minutes.

Next add in 4 cloves minced fresh garlic and 1 teaspoon italian seasoning.

Stir and cook for 1 to 2 minutes.

Drain and rinse the soaked beans before adding them to the pot along with the ham bone, 1 (15 ounce) can diced tomatoes and a bay leaf.

Pour in 2 quarts (8 cups) unsalted chicken stock. Since ham tends to be salty, it’s best to use unsalted broth.

Stir, cover leaving the lid askew and simmer for 1 hour 30 minutes.

After the 90 minutes are up, check to make sure the beans are tender.

If by chance they are not tender, continue cooking for an additional 20 to 30 minutes.

Use tongs to carefully remove the ham bone and transfer it to a cutting board. To the soup, add in 2 to 3 cups chopped green cabbage. Stir and cook until wilted and tender. About 10 to 15 minutes.

Cut off pieces of ham from the bone and add it back to the soup. You will need around 2 to 3 cups of ham, so if your bone isn’t meaty enough add diced leftover ham to the soup.

Taste the soup before seasoning with kosher salt and freshly ground black pepper to your preference. As you already know, ham tends to be salty so this will depend on how salty your ham is.

Once the ham is heated through, remove and discard the bay last and serve the soup.

I wish you could smell how amazing this is!

Ladle soup in to bowls and sprinkle with minced fresh parsley for a pop of color and freshness.

Besides being simple, this soup is so comforting and flavorful. Serve with crusty bread and prepare to fall in love!

Enjoy! And if you give this Rustic Ham and Bean Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Rustic Ham and Bean Soup

Have a leftover ham bone? Make this Rustic Ham and Bean Soup! This one-pot soup is loaded with leftover ham, tender navy beans and a plethora of different veggies in a light and flavorful broth. Recipe will serve 8 - 10.

Course Soups, Stews & Chilis

Cuisine American

Keyword bean, ham, ham bone, leftover, one pot, soup

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Additional Time 12 hours hours

Total Time 14 hours hours 15 minutes minutes

Servings 8 servings

Calories 171kcal

Author Laurie McNamara

Equipment

• Lodge 7-Quart Enameled Cast Iron Oval Dutch Oven

Ingredients

• 1 pound dried navy beans
• 2 teaspoons olive oil
• 1 large yellow onion or 2 small, diced
• 4 small carrots chopped
• 3 short celery stalks sliced
• 4 cloves garlic
• 1 teaspoon italian seasoning
• 1 ham bone leftover
• 14 ounces canned diced tomatoes
• 1 bay leaf
• 2 quarts (or 8 cups) unsalted chicken stock
• 2 cups green cabbage shredded
• kosher salt taste to check beforehand, soup may not need it
• 1/2 teaspoon black pepper

US Customary - Metric

Instructions

PREP THE BEANS (NIGHT BEFORE):

• The night before, place the dried beans in a large bowl and cover with water and soak overnight.

MAKE THE SOUP:

• When ready to make the soup, drain and rinse the beans.
• In a large dutch oven add; olive oil, onion, carrot and celery with a pinch of salt. Stir, cover and cook 8 minutes, stirring occasionally. Next add in garlic and italian seasoning and cook for 1 minute.
• Next add in the ham bone, drained soaked beans, tomatoes, bay leaf and pour in the unsalted chicken stock.
• Bring to a boil and then reduce to medium-low and simmer for 1 hour 30 minutes. Check the beans, and if they are still firm, simmer for an additional 20 to 30 mintues.
• Transfer the ham bone to a cutting board to cool slightly.
• Meanswhile add the cabbage to the soup, stir and simmer on low until tender. About 15 to 20 minutes.
• Once the ham is cool enough to handle, pick or cut off 2 to 3 cups of ham from the bone and add it to the soup.
• Taste and season the soup with kosher salt and freshly ground black pepper to your preference. The amount of soup will vary depending on how salty your ham is.
• Serve soup in bowls with a sprinkle of minced parsley and with torn crusty bread.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1g | Calories: 171kcal | Carbohydrates: 25g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 400mg | Fiber: 9g | Sugar: 5g

This recipe was originally posted on December 28th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.

This Strawberry Shortcake Cake is a two-layer dessert consisting of layers of homemade pound cake, whipped cream and macerated lavender strawberries. A gorgeous, show-stopping dessert for any occasion!

After working tirelessly all summer to get our house and yard ready for not one but TWO parties, I feel like I can finally breathe. Although SO much fun, two parties in two weeks is ridiculous and I don’t recommend it. Last weekend was the first weekend we literally had nothing to do. No weeding, staining, remodeling, shopping, party planing… not. a. thing. So we did just that. Nothing.

Now I celebrate here with all of you by way of cake. A strawberry shortcake cake.

I absolutely love strawberry shortcake. The dessert and the character – if I’m being honest. And in our house “shortcake” can be biscuit-y (which isn’t my first choice) or it can be angel food or pound cake. I’m sure all the shortcake purists are shaking their heads at me right now, however to each their own amiright?

For this recipe, I made a buttermilk pound cake and baked it in 9-inch cake pans. Then topped it with lavender macerated strawberries and layered those with homemade whipped cream. Sounds heavenly, doesn’t it? It was.

To Make The Buttermilk Pound Cake You Will Need:

• unbleached all-purpose flour – Gives structure to the
• baking powder – Will create lightness in the batter, which makes it rise.
• baking soda – Creates a gas while baking which helps the bread rise.
• fine salt – Use either sea salt or pink himalayan.
• buttermilk – Lends subtle tangy flavor and makes the bread lighter and more tender.
• vanilla extract – Enhances the flavors in the pancakes
• unsalted butter (softened) – Adds moisture, richness and flavor.
• granulated sugar (white) – Adds sweetness and flavor.
• egg – Lends richness and flavor.

Start by preheat your oven to 350℉ (or 180℃) and line and grease two 9-inch cake pans.

First whisk together 3 cups unbleached all-purpose flour with 1/2 teaspoon baking powder, baking soda and then 1 teaspoon kosher salt and set off to the side.

Then add 1-1/2 teaspoons vanilla extract to 1 cup buttermilk. If you can’t find buttermilk, you can stir in 1 tablespoon white vinegar or lemon juice into 1 cup whole milk or half & half.

In the bowl of you stand mixer, fitted with the paddle attachment, add the softened 2 sticks (1 cup) unsalted butter with 1-3/4 cup granulated sugar.

Cream the ingredients on medium to medium-low speed for 5 minutes until the mixture is fluffy and light in color.

Next add 1 egg at a time, mixing well after each additional egg.

Alternate adding 1/3 of the flour mixture and 1/2 of the buttermilk mixing until just incorporated after each addition and repeat.

Starting with the flour and ending with the flour.

Be careful not to over mix.

Divide the cake batter among the two prepare pans. It’s a little over 2 cups of batter per pan.

Using an offset spatula to carefully spread the batter, then tap each pan a few times firmly on the counter to rid the batter of any large air bubbles. Finally slip the pan onto the middle rack of your preheated oven and bake for 25 to 28 minutes or until a tester comes out clean with only a few crumbs attached.

Allow the cakes to cool for 10 to 20 minutes or until cool enough to handle and remove them from the pan and transfer to a wire rack to cool completely.

To Make The Macerated Lavender Strawberries You Will Need:

• fresh ripe strawberries
• 1/4 cup lavender sugar

I’m all about that lavender sugar, however I’ve macerated strawberries with granulated sugar and even light brown sugar. Any of these will work just fine.

Place 1-1/2 pounds of sliced strawberries into a large mixing bowl. Add 1/4 cup of sugar and toss to combine.

Let this sit for 30 minute to overnight (depending on timing and preference) stirring every so often.

What Is Macerating?

In food preparation, it’s the softening of something by using a liquid. In reference to strawberries, tossing them with sugar draws out their natural juices in which they will soak and become soft. And delicious. 😋

To Build The Strawberry Shortcake Cake You Will Need:

• two 9-inch pound cakes
• homemade whipped cream
• macerated sliced strawberries

Once the cake has cooled, use a chopstick or wooden skewer to poke holes in the top of both layers of pound cake. Use a spoon to scoop up the strawberry liquids and carefully drizzle over the cake.

Top the first layer with half of the whipped cream. Spread it out to the edge of the pound cake.

Then carefully top the whipped cream with half of the strawberries.

Then repeat with the second layer of cake (poked and topped with strawberry liquids), whipped cream and strawberries.

This strawberry shortcake is a stunner! You will want to keep this chilled until ready to serve.

So simple and the perfect combination of cake and fruit. And those strawberries are so delightful with the subtle floral note. Totally obsessed.

Makes you want to face plant right in the middle or is it just me?

All that’s left is to slice and serve!

Enjoy! And if you give this Strawberry Shortcake Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Strawberry Shortcake Cake

This Strawberry Shortcake Cake is a two-layer dessert consisting of layers of homemade pound cake, whipped cream and macerated lavender strawberries. A gorgeous, show-stopping dessert for any occasion!

Course Desserts & Sweet Treats

Cuisine American

Keyword cake, easy dessert, from scratch, homemade, pound cake, shortcake, strawberry, summer

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 20 servings

Calories 272kcal

Author Laurie McNamara

Equipment

• USA Pan Bakeware Round Cake Pan Set

Ingredients

• 3 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1½ teaspoon vanilla extract
• 1 cup unsalted butter softened to room temperature
• 4 eggs
• 1¾ cup granulated sugar
• 4 eggs at room temperature
• 1½ pounds strawberries divided
• 1/4 cup sugar (I used lavender sugar) or substitute with granulated or light brown sugar
• 1 recipe whipped cream homemade

US Customary - Metric

Instructions

FOR THE CAKE:

• Preheat your oven to 350℉ (or 180℃) and line and grease two 9-inch round cake pans.
• In a mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine.
• To buttermilk, add the vanilla and stir to combine.
• In the bowl of your stand mixer, add the softened butter and sugar. Mix on medium-low speed for 5 minutes until creamy and pale in color.
• Add 1 egg at a time, mixing well after each additional egg.
• Alternate adding 1/3 of the flour mixture, then 1/2 of the buttermilk and repeat ending with the remaining 1/3 of the flour.
• Divide the batter among the prepared cake pans and bake on the middle rack of your preheated oven for 25 to 28 minutes or until a tester comes out with only a few crumbs attached.
• Allow to cool. I've included at least 1 hour for cooling time.

FOR THE LAVENDER STRAWBERRIES:

• Place sliced strawberries into a mixing bowl. Toss with 1/4 cup lavender sugar (or sugar of your choice). Let sit for 3 minutes or longer. Keep in mind: the longer they macerate the softer they will get.

TO BUILD THE CAKE:

• Once the cake has cooled, use a skewer or chopstick to poke holes in the top of each cake. Carefully spoon the strawberry liquids over top and into the holes.
• Top the first layer with half of the whipped cream and spread to the edges of the pound cake.
• Then top the whipped cream with half of the strawberries.
• Place the second layer of cake on top of the strawberries and gently press to secure. Repeat with the second layer of whipped cream and strawberries.
• Keep chilled until ready to serve. A serrated bread knife works well for cutting this cake.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1g | Calories: 272kcal | Carbohydrates: 38g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 194mg | Potassium: 116mg | Fiber: 1g | Sugar: 22g | Vitamin A: 403IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 1mg

This recipe was originally posted on August 7th, 2019 and has been updated with clear and concise instructions, new photography and helpful information.

Mel’s Cheesy Potatoes is a classic side dish our family loves. A creamy and cheesy potato casserole topped with buttery crushed cornflakes, baked until golden and bubbly. This recipe will serve 10 to 12.

Cheesy potatoes are a staple at Christmas.

At least at our Christmas breakfast they are! Right before we tear into the presents, my in-laws makes a huge breakfast feast consisting of three types of eggs (fried, scrambled and scrambled with cheese), biscuits and gravy, sausage links, crispy bacon and cinnamon rolls, just to name a few things on the menu. Mel (a high school friend turn sister-in-law) brings her cheesy potatoes and it’s the first thing I reach for.

This year at Thanksgiving, I asked if I could have her recipe. She immediately texted me a photo of the handwritten recipe and I’ve never been more excited to make and share a recipe. I kept everything the same, with the exception of making my own condensed cream of mushroom soup. I love a good shortcut and using frozen diced hash brown potatoes makes things so easy!

Whether you call them cheesy potatoes or funeral potatoes, one thing we can agree on is that they are decadent and delicious.

However if you’re looking for a more from-scratch cheesy potato recipe click here.

To Make Mel’s Cheesy Potatoes You Will Need:

• butter (melted) – Lends richness and flavor.
• sour cream – Gives this dish creaminess and tangy flavor.
• cream of mushroom soup – Use homemade or store-bought.
• shredded sharp cheddar cheese – Lends intense cheese flavor.
• green onions – Adds a pop of color and pop of color.
• kosher salt – Enhances the flavors in this dish.
• freshly ground black pepper – Lends distinct bite and flavor.
• milk – Use any milk you prefer.
• frozen diced hash brown potatoes – A great shortcut for making cheesy potatoes.
• crushed cornflakes – Lends texture and subtle sweetness.

Preheat your oven to 350℉ (180℃).

Like everything good in life, this recipe starts with butter. Start melting 2 tablespoons in a deep-sided skillet.

To that, measure and add in 2 cups sour cream, 1 cup condensed cream of mushroom soup ( I used this whole recipe which is just over a cup), 2 cups shredded sharp cheddar cheese, 1/3 cup sliced green onions and season with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Obviously this is a decadent recipe.

Stir to combine.

Pour in 1/2 cup milk.

Mix until incorporated.

Add in 32 ounces frozen diced hash brown potatoes.

Mix well until combined.

Set off to the side.

In a separate bowl, add 1 cup crushed cornflakes and mix with the remaining 2 tablespoons melted butter.

Toss to coat.

Transfer the potato mixture to a greased 9×13 baking dish.

Sprinkle with the buttered crushed cornflakes. Bake on the middle rack of your preheated oven for 1 hour, rotating the pan halfway through.

Mel’s cheesy potatoes should be bubbling and golden brown on top.

Remove and let cool slightly before serving.

My family LOVES this recipe! I especially love the caramelized and crispy edges and corners 😍. The slight sweetness and crunch of the cornflakes with the creamy cheesy casserole is to die for!

Enjoy! And if you give Mel’s Cheesy Potatoes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Mel's Cheesy Potatoes

Mel’s Cheesy Potatoes is a classic side dish our family loves. A creamy and cheesy potato casserole topped with buttery crushed cornflakes, baked until golden and bubbly.

Course Side Dishes

Cuisine American

Keyword baked casserole, brunch, casserole, cheesy potatoes, Christmas, Easter, how to make mashed potatoes

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 363kcal

Author Laurie McNamara

Ingredients

• 4 tablespoons butter melted, divided
• 2 cups sour cream
• 1 recipe condensed cream of mushroom soup
• 2 cups shredded sharp cheddar cheese
• 1/3 cup sliced green onions
• 3/4 to 1 teaspoon kosher salt to taste
• 1/2 teaspoon freshly ground black pepper to taste
• 1/2 cup milk
• 32 ounces frozen diced hash brown potatoes
• 1 cup crushed cornflakes

US Customary - Metric

Instructions

• Preheat your oven to 350℉ (180℃) and grease a 9x13 baking dish.
• Melt 2 tablespoons butter in a deep sided saucepan, remove off the heat once melted. Then add in the sour cream, condensed soup, cheese and green onions. Season with salt and pepper to taste. Stir in the milk.
• Add in the hash browns and mix until combined and transfer to the prepared pan. Mix the crushed cornflakes with remaining 2 tablespoons butter and sprinkle over the casserole.
• Bake on the middle rack for 1 hour, rotating the pan halfway through baking.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 34g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 394mg | Potassium: 381mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1074IU | Vitamin C: 12mg | Calcium: 217mg | Iron: 7mg

This recipe was originally posted on December 13th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.

Orange Brown Sugar Glazed Ham is sweet and sticky with a subtle hint of orange. This is your sign to ditch the packet and make the ham glaze yourself! Recipe will feed 14 to 20 people depending.

Like most homes on Easter we do the whole ham dinner thing.

Typically I make a glazed ham with baked beans, loaded twice baked potatoes or cheesy potatoes, green beans and homemade rolls. We have ham twice a year (Easter and Christmas) and it’s always so so good. And I never use the glaze packet that comes with the ham. Today, I’m excited to share with you the glaze I do use most often on my holiday ham – although I have a few other favorites.

It’s sweet and sticky with a hint of orange. I love it and I think you’ll like it too!

To Make This Orange Brown Sugar Glazed Ham You Will Need:

• fully cooked ham – I like a bone-in and spiral sliced.
• dark brown sugar – Lends sweetness with notes of caramel and toffee.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• onion powder – Lends bold oniony flavor
• paprika – Adds color and subtle flavor.
• dijon mustard – Adds flavor and tang.
• orange zest and juice – Lends bright citrus flavor.
  
• water – Can be added to the pan before reheating the ham for added moisture (optional).

Reheat the Ham:

Preheat your oven to 325°F (or 160°C).

This pre-cooked, bone-in, spiral sliced ham is 10 pounds. I like spiral ham because the glaze gets in those cracks and crevices, but you use what you like. Just place it facedown on a roasting rack and set onto a deep-sided roasting pan.

Cover the ham with foil and bake for 90 minutes.

Make the glaze.

In a bowl (or saucepan) measure and add 1/2 cup dark brown sugar, 1/2 teaspoon each garlic powder, onion powder and paprika. Add 1 tablespoon dijon mustard, 1 teaspoon orange zest and 1/2 cup orange juice.

Whisk well to combine.

Bring the glaze to a boil over hight heat, then immediately reduce to medium-low and simmer until it just starts to thicken. About 8 minutes.

Set it aside until the ham is almost ready, it will thicken more as it cools.

Once the ham has baked, remove it from the oven and crank up the oven temperature to 425°F. Meanwhile, use a silicon brush to slather 1/2 of the glaze over every visible inch of your ham.

Once the oven is at the new temperature, slide it back in for 10 minutes.

Remove and brush with the second half of the glaze. Slide the ham back into the oven for another 8 to 10 minutes.

Sticky sweet glazed ham perfection!

Next, carefully remove and transfer the ham to a carving board. Cover with foil and let rest for 10 minutes. When ready to serve, take a knife (boning knife if you have it!) and run it along the bone and, then sliced and serve.

What To Serve With This Glazed Ham:

• Asparagus: air fryer balsamic asparagus, bacon wrapped asparagus bundles, garlicky lemon parmesan roasted asparagus.
• Baked Beans: 5-ingredient barbecue bacon baked beans, classic baked beans, wicked baked beans
• Brussels Sprouts: air fryer Brussels sprouts, balsamic glazed brussles sprouts, maple bacon bourbon brussels sprouts
• Carrots: brown sugar glazed carrots, garlic butter roasted carrots, maple glazed carrots
• Potatoes: Homemade cheesy potatoes or Mel’s cheesy potatoes, twice baked potatoes, slow cooker candied sweet potatoes
• Eggs: classic deviled eggs or herbed goat cheese deviled eggs.
• Green Beans: air fryer green beans or garlicky green beans almondine
• Other Sides: easy baked mac and cheese, parmesan garlic corn au gratin, creamy bacon pea salad, classic potato salad
• Salads: kale salad, roasted beet salad with honey dijon vinaigrette
• Breads and Biscuits: buttermilk biscuits, brioche dinner rolls, easy homemade dinner rolls, sea salt rosemary dinner rolls, bacon gruyere popovers
• Desserts: carrot cake cupcakes, homemade carrot cake, lemon lime bundt cake, key lime pie bars, pineapple upside down cake

Click Here For Even More Easter Recipes!

What To Make With Leftover Ham:

• Breakfast or Brunch: Broccoli Ham and Cheese Quiche, Cheesy Fried Ham Potato Skillet, Mini Western Omelet Frittatas
• Soup: Rustic Ham and Bean, Broccoli Ham and Swiss, Ham and White Bean, Split Pea with Ham (sub the ham bone for ham hocks).
• Sandwiches: Ham and Gouda Party Sandwiches

Enjoy! And if you give this Orange Brown Sugar Glazed Ham recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Orange Brown Sugar Glazed Ham

Ditch the packet and make the ham glaze yourself! This Orange Brown Sugar Glazed Ham is sweet and sticky with a subtle hint of orange. This recipe will feed 14 to 20 people depending.

Course Mains & Entrees

Cuisine American

Keyword brown sugar, ham, holiday ham, orange

Prep Time 10 minutes minutes

Cook Time 1 hour hour 50 minutes minutes

Total Time 2 hours hours

Servings 14 servings

Calories 523kcal

Author Laurie McNamara

Equipment

• All-Clad Hard Anodized Nonstick Roaster

Ingredients

• 10 pounds fully cooked ham like a bone-in spiral ham
• 1/2 cup dark brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 tablespoon dijon mustard
• 1 teaspoon orange zest
• 1/2 cup orange juice

US Customary - Metric

Instructions

REHEAT THE HAM:

• Preheat your oven to 325°F (or 160°C).
• Place it facedown on a roasting rack and set onto a deep-sided roasting pan. If you're worried about sticking, you can always spray the rack first. Cover the ham with foil and bake for 90 minutes.

MAKE THE GLAZE:

• In a bowl (or saucepan) measure and add dark brown sugar, garlic powder, onion powder and paprika, dijon mustard, orange zest and orange juice. Whisk well to combine.
• Bring the glaze to a boil over hight heat, then immediately reduce to medium-low and simmer until it just starts to thicken. About 8 minutes. Set it aside until the ham is almost ready, it will thicken more as it cools.
• Once the ham has baked, remove it from the oven and crank up the oven temperature to 425°F. Grab the glaze and use a silicon brush to slather 1/2 of the glaze over every visible inch.
• Once the oven is at the new temperature, slide it back in for 10 minutes.Remove and brush with the rest of the glaze and slide the ham back into the oven for another 8 to 10 minutes.
• Carefully remove the ham and transfer to a carving board. Cover with foil and let rest for 10 minutes. When ready to serve, take a knife (boning knife if you have it!) and run it along the bone and, then sliced and serve.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1serving | Calories: 523kcal | Carbohydrates: 6g | Protein: 45g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 128mg | Sodium: 2457mg | Potassium: 610mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 2mg

This recipe was originally posted on April 9, 2012 and has been updated with clear and concise instructions, new photography and helpful information.

Pesto Salmon with Blistered Tomato Orzo is a super simple and delicious meal that comes together quickly. In this recipe, salmon filets are topped with pesto and roast alongside cherry tomatoes while you whip up a flavorful yet simple, light and creamy tomato and spinach orzo. Yields 4 servings in about 40 minutes.

I love an easy dinner.

If it’s one pan or one pot, has few ingredients and/or takes under an hour to make – sign. me. up. This pesto salmon and blistered tomato orzo looks like it’s complicated and time consuming but I promise you, it is not. The trick is (if you can call it that) is both prepping and timing. Just like any recipe really, but in this particular one, having everything chopped, minced, measure and pre-poured will have you gliding through this recipe with ease.

I got the inspiration for this dish from a seafood company ad that showed images of a pesto salmon with orzo but I could not find a single recipe on their website – so frustrating! So I decided to create my own version. In this approach, salmon filets are topped with pesto and roasts alongside cherry tomatoes. The tomatoes are later added to a creamy (yet cream-less) orzo that has shallot, garlic and baby spinach. And together they are absolutely delicious.

The salmon is perfectly cooked and flakes easily and with the orzo… it’s perfection. I mean. Just look at it!

To Make This Pesto Salmon with Blistered Tomato Orzo You Will Need:

for the salmon:

• salmon filets – 6 to 8 ounce portions work well for this recipe. Up the pesto to 1/3 cup if using 8 ounce salmon filets.
• kosher salt – Enhances the flavors in this recipe.
• freshly ground black pepper – Adds distinct bite and flavor.
• basil pesto – Use homemade or store-bought.
• olive oil spray – Helps to keep the fish from sticking to the pan.

for the orzo:

• cherry tomatoes – Lends delicious sweetness when roasted.
• olive oil – Lends fat and flavor to the tomatoes as they roast.
• kosher salt – Enhances the flavors in this dish.
• unsalted butter – Lends fat and flavor to the orzo dish.
• shallot – Or substitute with red or yellow onion.
• garlic – Adds distinct punchy flavor.
• italian seasoning – Use homemade or store-bought.
• dried orzo pasta – Delallo is my go-to brand for orzo pasta (not sponsored). It has the best shape in my opinion.
• chicken bone broth – Adds flavor and extra protein – I like Kettle & Fire (not sponsored).
• baby spinach – Mild, slightly sweet and adds healthy vitamins and nutrients.
• freshly ground black pepper – Adds distinct bite and flavor.
• parmesan cheese – For serving – optional.

Prep The Salmon:

Preheat your oven to 450℉ (or 230℃). Line a large rimmed baking sheet with foil and set aside for a moment.

Remove the skin from 4 (6 ounce) salmon filets and place them on a large tray, platter or plate. Season the filets with salt and pepper and divide 1/4 cup pesto among each one.

Spread the pesto evenly over the top and set off to the side.

Roast the Tomatoes:

Line a large rimmed baking sheet with foil. On 1/3 of the pan, place a second piece of foil and crimp the side to create a barrier. Add 1 pound of cherry tomatoes, drizzle with a little oil and season with a pinch of kosher salt. Toss to coat and slide into your preheated oven for 10 minutes.

Make The Orzo:

Once you’ve slid the pan with the tomatoes into the oven, immediately start on the orzo. In a 0-inch deep sided pan, melt 2 tablespoons of butter over medium to medium-low heat. Add 1 large diced shallot and a pinch of kosher salt.

Stir and cook 8 minutes. Once softened, add 3 cloves minced fresh garlic and 1 tablespoon of Italian seasoning.

Stir and cook 2 minutes.

Next, add in 1 cup orzo.

Stir well to coat the orzo in butter.

Pour in 2 and ⅔ cups of chicken bone broth.

Stir well to combine.

Cover the pan with a lid and bring to a boil over high heat. Once boiling, uncover and reduce the temp to medium-high and continue to stir often and set a timer for 8 minutes.

Note: Be sure to scrape the bottom of the pan while you stir to prevent the orzo from sticking.

Meanwhile, after the 10 minutes are up on the tomatoes, remove the sheet pan from the oven, spray the open/opposite side with nonstick spray and carefully place the salmon with the pesto down onto the sprayed foil. Return the pan (with both the salmon and tomatoes) back to the oven for 10 additional minutes. I like to rotate the pan halfway to ensure even cooking.

Meanwhile, after the orzo has cooked for 8 minutes, add in 5 ounces of baby spinach.

Stir to combine and continue to cook until the orzo is fully cooked. About 6 more minutes, for a total of 12 to 14 minutes.

Remove off of the heat and add in the blistered tomatoes and any juices that accumulated in the foil. Give the orzo a taste and season with additional salt (if needed) and freshly ground black pepper.

Lastly, add in the juice of 1/2 a lemon or about 2 tablespoons.

And add in 1 tablespoon of minced fresh parsley.

Stir well to combine.

Serve the pesto salmon over top of the blistered tomato orzo and sprinkle more finely chopped parsley and some freshly grated parmesan cheese (optional).

Absolutely stunning! I also love this with a hunk of crusty sourdough and a glass of crisp white wine.

So easy and so extremely flavorful!

And the perfect meal for any night of the week.

Click Here For More Salmon recipes!

Enjoy! And if you give this Pesto Salmon with Blistered Tomato Orzo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Pesto Salmon with Blistered Tomato Orzo

Pesto Salmon with Blistered Tomato Orzo is a super simple and delicious meal that comes together quickly. Seasoned salmon filets are topped with pesto and roast alongside cherry tomatoes while you whip up a flavorful yet simple, light and creamy tomato and spinach orzo. Yields 4 servings in about 40 minutes.

Course Mains & Entrees

Cuisine American, Italian

Keyword dinner, easy recipe, healthy recipe, high protein, pasta, salmon, seafood

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 543kcal

Author Laurie McNamara

Equipment

• Staub Cast Iron 3.5-qt Braiser with Glass Lid - Grenadine

Ingredients

FOR THE SALMON:

• 24 ounces salmon filets skin removed, cut into 4 filets
• 3/4 teaspoon kosher salt
• freshly ground black pepper to taste
• 1/4 cup basil pesto homemade or store bought
• olive oil spray or avocado oil spray

FOR THE ORZO:

• 1 pound cherry tomatoes
• 1 drizzle olive oil
• 1 pinch kosher salt
• 2 tablespoons unsalted butter
• 1 large shallot finely chopped
• 3 cloves garlic finely chopped
• 1 tablespoon italian seasoning
• 1 cup dried orzo pasta
• 2⅔ cup chicken bone broth
• 5 ounces baby spinach
• 1/2 lemon juiced
• freshly ground black pepper
• freshly grated parmesan cheese for serving, optional

US Customary - Metric

Instructions

• Preheat your oven to 450℉ (or 230℃). Line a large rimmed baking sheet with foil and set aside.

MAKE THE SALMON:

• Remove the skin from the salmon filets and place them on a large platter or plate. Season the filets with salt and pepper and divide the pesto among each one, spreading it evenly over the top. Set off to the side.

MAKE THE BLISTERED TOMATOES:

• On 1/3 of the foil-lined pan, place a second piece of foil and crimp the side to create a barrier. Add the cherry tomatoes, drizzle with a little olive and season with a pinch of kosher salt. Toss to coat and slide the tomatoes into your preheated oven for 10 minutes.

MAKE THE ORZO:

• While the tomatoes are roasting, melt the butter in a 10-inch deep sided pan on medium to medium-low heat. Add the diced shallot and a pinch of kosher salt. Stir and cook 6 minutes. Once softened, add the garlic and Italian seasoning. Continue to stir and cook 2 minutes.
• Next add in the orzo, stirring it well to coat in the butter. Pour in 2⅔ cup of chicken bone broth and stir to combine. Cover the pan with a lid and bring it to a boil over high heat. Once boiling, uncover and reduce the temp to medium-high and continue to stir often and set a timer for 8 minutes.
• Meanwhile, after the 10 minutes are up on the tomatoes, remove the sheet pan from the oven, spray the open/opposite side with nonstick spray and carefully place the salmon with the pesto down onto the sprayed foil. Return the pan (with both the salmon and tomatoes) back to the oven for 10 additional minutes. I like to rotate the pan halfway to ensure even cooking.
• Once the orzo has cooked for 8 minutes, add in 5 ounces of baby spinach. Stir to incorporate and then continue to cook, stirring often, until the orzo is fully cooked. About 6 more minutes, for a total of 12 to 14 minutes.

  Note: Be sure to scrape the bottom of the pan while you stir to prevent the orzo from sticking.
• At this point the salmon and tomatoes should be done and out of the oven. Remove the pan with the orzo off of the heat and add in the blistered tomatoes and any juices that accumulated in the foil. Taste and season with additional salt (if needed) and freshly ground black pepper. Lastly, squeeze in the lemon juice and add in the finely chopped parsley. Stir well to combine.
• Serve the pesto salmon over top of the blistered tomato orzo and sprinkle more finely chopped parsley and some freshly grated parmesan cheese (optional).

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1serving | Calories: 543kcal | Carbohydrates: 37g | Protein: 48g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 686mg | Potassium: 1433mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4236IU | Vitamin C: 40mg | Calcium: 126mg | Iron: 5mg

For this Avocado Beet Hummus Toast, seedy slices of bread are toasted and topped with vibrant beet hummus, creamy slices of avocado, sprouts or micro-greens, fresh cilantro, smoked (or regular) flaky salt and crumbled goat cheese!

I’ve been obsessing over this avocado toast since last month.

It was apart of this fabulous breakfast spread when I was at a blogger retreat in Utah back in 2016. I’m pretty sure every single one of us fell in love with this toast. Not only are the colors stunning, but it’s also so wholesome and delicious. It’s incredible how well the goat cheese, avocado and beet hummus worked together. To tell you the truth, I really wasn’t expecting to fall hard for this toast. I may or may not have went back for thirds.

I hope you love it as much as I do!

To make Avocado Beet Hummus Toast you Will Need:

• whole grain or sprouted bread – I like to use a sturdy bread that toasts up well.
• beet hummus –  Use red or golden beet hummus.
• avocado – Ripe but not overly rip avocados work best here.
• goat cheese – Lends a tangy flavor and creamy texture.
• sprouts or micro-greens – Adds texture and both are nutrient-dense, have intense flavors and are high in nutritional value.
• sea salt – Enhances the flavors of this recipe.
• coarsely ground black pepper – Lends distinct bite and flavor.
• cilantro leaves – Adds a pop of herbaceous freshness.

Start by toasting the bread slices in your toaster.

Next, top with a couple tablespoons of the beet hummus spread it all over the toast.

Next top with thin slices of fresh avocado and then crumble goat cheese over top.

Then the finishing touches; top with sprouts or micro-greens, cilantro leaves, flaked salt and coarse ground black pepper.

Is this not the prettiest?? And good for you too! Whether for breakfast, brunch, mid-afternoon snack or app for a party. I promise you, it won’t disappoint.

The moral of the story? Avocado Beet Hummus toast is not just a pretty face. It’s also a delicious one.

Enjoy! And if you give this Avocado Beet Hummus Toast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Print

The BEST Avocado Beet Hummus Toast

For this Avocado Beet Hummus Toast, seedy slices of bread are toasted and topped with vibrant beet hummus, creamy slices of avocado, sprouts or micro-greens, fresh cilantro, smoked (or regular) flaky salt and crumbled goat cheese!

Course Appetizers & Snacks

Cuisine American

Keyword avocado, avocado toast, beet hummus, breakfast, lunch, snack, toast

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 311kcal

Author Laurie McNamara

Ingredients

• 4 slices seedy sturdy bread toasted
• 1/2 cup roasted beet hummus more or less to preference
• 2 small avocados sliced
• 1 ounce goat cheese crumbled
• sprouts or micro greens
• flaked sea salt
• freshly ground black pepper
• torn cilantro leaves

US Customary - Metric

Instructions

• Toast the bread until golden. Smear with beet hummus and top with avocado slices, goat cheese crumbles, micro greens and cilantro. Season with flaked sea salt and freshly ground black pepper.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1toast | Calories: 311kcal | Carbohydrates: 28g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 225mg | Potassium: 639mg | Fiber: 12g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 2mg

This recipe was originally posted on November 16th, 2016 and has been updated with clear and concise instructions, new photography and helpful information.