Simply Scratch

Grilled Chicken Taco Salad

Laurie McNamara — Wed, 10 Jun 2026 04:00:00 +0000

This Grilled Chicken Taco Salad is a fun switch-up on traditional taco salad. Chicken thighs are tossed and marinated lime zest and juice, homemade chicken taco seasoning and a little olive oil, grilled and served over chopped romaine with black beans, avocado, grilled corn, tomatoes and peppers. Serve with corn chips or tortilla strips and drizzle with an incredible homemade southwest salad dressing. Yields 4 servings.

I first shared this recipe in 2010. Back then I dedicated the post to my oldest daughter, who was 9 at the time, because her favorite thing that I would make was taco salad. I used to think it was because she got to have chips in her salad. But to this day, at almost 25 year old, she still loves salads – caesar, taco or pasta salad – you name it.

I personally love this salad because it’s colorful, delicious, packed with lots of salad toppings and the dressing is too good to be real. You can totally customize this however you like, swap black beans for pinto, omit the onion or tomatoes, or use a totally different dressing, like ranch, catalina or a cilantro ranch dressing.

It’s definitely a choose your own adventure type of situation

To Make This Grilled Chicken Taco Salad You Will Need:

for the marinade:

olive oil or avocado oil – Or an oil safe for high-temperature cooking.
chicken taco seasoning – Or use regular taco seasoning.
kosher salt – Enhances the flavors of the marinade.
lime zest and juice – Adds bright citrus flavor.

for the salad:

romaine lettuce – Or substitute with iceberg or another crunchy lettuce.
black beans – Or substitute with cooked pinto beans.
tomato – Halved cherry tomatoes or seeded and diced roma tomatoes.
bell pepper – Red, yellow and/or orange peppers and sweetness and crunch.
red onion – Lends delicious and slightly sharp onion flavor.
grilled corn – Adds smoky sweet flavor.
sharp cheddar cheese (freshly grated) – Adds delicious sharp cheddar flavor.
avocado – Adds healthy fats and creaminess.
homemade southwest dressing – A simple smoky dressing that is easily made in a blender. Or use your favorite.

optional additional toppings:

corn chips – Like Fritos, tortilla chips or tortilla strips.
jalapeño – Pickled or sliced raw jalapeños.
sliced green onions – Adds delicious fresh onion flavor.
sliced black olives – Lends briny olive flavor.
hot sauce – Tapatio or Cholula are our favorites.
finely chopped fresh cilantro – Adds bright herbaceous flavor.
lime wedges – Adds a touch of acidity which brightens and adds additional citrus flavor.

Make The Dressing:

For this salad I like to make my southwest dressing. It’s my take on a dressing McDonalds used back when they sold salads. RIP. However, you can use traditional ranch, catalina or a cilantro ranch dressing if you wish to.

Prep and Make The Chicken:

In a medium mixing bowl, measure and add 1 tablespoons oil, the zest and juice from 1 lime, 1/2 teaspoon kosher salt and 2 tablespoons chicken taco seasoning.

Stir to combine.

Add in 1 to 1¼ pounds boneless, skinless chicken thighs.

Toss the chicken thighs in the marinade and set off to the side.

Preheat your grill to 400°F to 450°F.

Grill The Corn:

Once your grill has preheated, coat or spray a couple of ears of corn in a little oil and grill until slightly charred on all sides. Remove, let cool and they cut the kernels off of the cob.

Grill The Chicken:

Once the corn has been grilled and removed, grill the chicken thighs for 4 minutes a side or until fully cooked. Allow the chicken to rest while you prep the rest of the salad ingredients. Once cooled down to room temperature, slice or coarsely chop.

Build The Salad:

In shallow bowls, divide the 2 heads of chopped romaine, then divide and add 3/4 cup of tomatoes, 1/2 cup of black beans, the grilled corn kernels, 1 medium diced avocado, 3/4 cup diced bell peppers, 1/2 cup diced red onions, 4 ounces cheddar cheese and corn chips (if desired).

Drizzle with 2 tablespoons salad dressing, more or less to taste.

And sprinkle with chopped fresh cilantro.

Before devouring, I like to squeeze a little lime juice over top.

So good!

The perfect summer time lunch or dinner.

Enjoy! And if you give this Grilled Ancho Chicken Taco Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Grilled Chicken Taco Salad

Course Salads

Cuisine Tex Mex

Keyword ancho, chicken, salad, taco

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 628kcal

Author Laurie McNamara

Ingredients

THE MARINADE:

1 tablespoons olive oil or avocado oil (use an oil safe for high temp cooking)
1 lime lime zested and juiced
2 tablespoons chicken taco seasoning
3/4 teaspoon kosher salt
1 to 1¼ pounds boneless skinless chicken thighs

FOR THE SALAD

2 medium ears sweet corn grilled
2 medium romaine lettuce heads chopped
1/2 cup cooked black beans more or less to preference
3/4 cup red bell pepper seeded and diced
3/4 cup tomatoes halved cherry or seeded and diced roma
1/2 cup red onion finely diced
4 ounces sharp cheddar cheese freshly grated, more or less to taste
1 medium avocado diced
1/2 cup homemade southwest dressing more or less to preference

ADDITIONAL OPTIONAL TOPPINGS:

corn chips fritos, tortilla chips or tortilla strips
sliced jalapeños
green onions
sliced black olives
hot sauce
cilantro finely chopped
lime wedges for serving

US Customary - Metric

Instructions

Make the southwest dressing (or dressing of choice) and refrigerate.

FOR THE CHICKEN:

In a medium mixing bowl, measure and add oil, the zest and juice from 1 lime, kosher salt and chicken taco seasoning. Stir to combine. Add in chicken thighs to the marinade and toss to coat and set off to the side.
Preheat your grill to 400°F to 450°F.
Once your grill has preheated, toss a couple of ears of corn in a little oil and grill until slightly charred on all sides. Remove, let cool and they cut the kernels off of the cob.
Next, grill the chicken thighs for 4 minutes a side or until fully cooked. Allow the chicken to rest while you prep the rest of the salad ingredients. Once cooled down to room temperature, slice or coarsely chop.

BUILD THE SALAD:

In shallow bowls, divide and add the chopped romaine, tomatoes, black beans, grilled corn, avocado, bell peppers, red onions, cheddar cheese and corn chips (if desired) . Drizzle with 2 tablespoons salad dressing (more or less to preference) and sprinkle with chopped fresh cilantro.

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

This recipe was originally posted on September 6th, 2010 and has been updated with clear and concise instructions, new photography and helpful information.

Homemade Chicken Taco Seasoning

Laurie McNamara — Mon, 08 Jun 2026 14:19:14 +0000

Ditch the pre-made packets and make this super simple Homemade Chicken Taco Seasoning at home! Simply combine common pantry herbs and spices with chicken bouillon granules and add to cooked ground chicken or turkey or use to marinate raw poultry. This recipe yields about 6 tablespoons or equivalent to 3 store bought (2 tablespoon) envelopes.

Craving Chicken Tacos? Use this homemade chicken taco seasoning!

The perfect blend of spices like ancho chili powderd, garlic and onion powder, (mexican) oregano, cumin and coriander. I add in chicken bouillon granules which adds robust flavor and some salt. Use on ground chicken or turkey, or toss with oil and lime juice for grilling.

Use 2 tablespoons of this chicken taco seasoning per 1 to 2 pounds of meat.

To Make This Chicken Taco Seasoning You Will Need:

ancho chili powder – Lends smokiness with deep rich flavor. Spice level ranges from mild to medium.
chicken bouillon granules – Lends savory umami flavor, salt, and a deeply rich and roasted meatiness.
black pepper – Adds some subtle bite and flavor.
paprika – Lends color and subtle flavor.
mexican oregano – Or substitute with regular oregano. Lends earthy and slightly bitter flavor.
cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
onion powder – Lends additional bold oniony flavor.
coriander (ground) – Lends a citrusy flavor with a slight sweetness and subtle hint of earthiness.
cayenne pepper – Lends warming heat to the back of the throat.

WHAT ARE THE BEST SPICES FOR MAKING YOUR OWN SEASONINGS AND SPICE BLENDS?

There’s no right or wrong brand. I will first say, buy what you can afford. However, not all spices are created equal as you tend to get what you pay for. Currently I use Morton & Bassett (not sponsored) because I find their spices to be top notch in texture, color and flavor. I love and respect what their company stands for not only with charitable work but also quality control. With that said some other wonderful brands I’ve used over the years are Simple Organic, Frontier Co-op and Penzys.

In a container that has a tight-fitting lid, measure and add 2 tablespoons ancho chili powder (or use regular), 2 tablespoons chicken bouillon granules, 1 teaspoon ground cumin, 1 teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon dried oregano, ground in the palm of your hand, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground coriander and 1/4 teaspoon cayenne pepper.

What is Ancho Chili Powder?

Ancho chili is actually a poblano pepper that has been dried (and then ground into powder). The poblano pepper is mainly a mild pepper, but occasionally some do have a little heat to them, that’s what makes it perfect in Mexican cuisine. Now, ancho chili pepper isn’t super spicy but it does have some heat. It’s more like a smoky heat and it’s extremely delicious.

Stir well…

Until thoroughly combined.

That’s it! Secure the lid tightly and store in a dry, dark place for up to 6 months or longer.

Now you have a homemade chicken taco seasoning at your fingertips and use in all your favorite taco-inspired recipes. Because homemade taco seasoning is the best kind of taco seasoning!

Enjoy! And if you give this Chicken Taco Seasoning recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Homemade Chicken Taco Seasoning

This recipe yields about 6 tablespoons or equivalent to 3 store bought (2 tablespoon) envelopes.

Course Homemade Ingredients & Condiments

Cuisine American, Mexican, Tex Mex

Keyword chicken, homemade seasoning, spice mix, spices, taco seasoning, turkey

Prep Time 10

Total Time 10

Servings servings

Calories 36kcal

Author Laurie McNamara

Equipment

Ingredients

2 tablespoons ancho chili powder or regular chili powder
2 tablespoons chicken bouillon granules
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon mexican oregano or regular oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper

US Customary - Metric

Instructions

In a container that has a tight-fitting lid, measure and add ancho chili powder (or use regular), chicken bouillon granules, cumin, black pepper, paprika, oregano (ground in the palm of your hand), garlic powder, onion powder, coriander and cayenne pepper.
Mix thoroughly until combined.
Secure the lid tightly and store in a dry, dark place for up to 6 months or longer.

Notes

Nutrition

Coconut Pancakes with Coconut Syrup

Laurie McNamara — Fri, 05 Jun 2026 16:12:40 +0000

These Coconut Pancakes are thick, fluffy and infused with coconut flavor. Serve spread with salted butter, drizzled with coconut maple syrup, a dollop of coco whip and sprinkle with toasted coconut flakes. This recipe makes about 12 pancakes or 4 (3 pancake) servings.

Love Coconut? Make These Pancakes!

Light and fluffy pancakes, infused with coconut milk, coconut oil and studded with sweetened shredded coconut. And if that wasn’t enough coconut for you, these tropical pancakes are drizzled with a coconut maple syrup. I also like to top mine with coco whip and toasted flaked coconut – because why not? One thing I’d like to point out in this recipe is that an entire (14.5 ounce) can of coconut is used so there isn’t any waste!

Also, I’ve gone ahead and put together a list of what you can serve with these pancakes and you can find it towards the end of this post. Enjoy!

To Make These Coconut Pancakes You Will Need:

for the pancakes:

unbleached all-purpose flour – Provides structure to the pancakes.
shredded sweetened coconut – Adds texture and coconut flavor.
baking powder – Is what makes pancakes light and fluffy.
baking soda – Reacts with the buttermilk to make these light and airy.
fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
coconut sugar – Adds a touch of sweetness and flavor
egg – Lends richness and flavor.
buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy pancakes.
coconut milk (canned) – Lends subtle additional coconut flavor.
melted coconut oil (unrefined) – Lends flavor and additional coconut flavor.
pure vanilla extract – Enhances the flavors in the pancakes.

for the syrup:

coconut milk (canned) – Lends creaminess and coconut flavor.
maple syrup – Adds maple flavor and thins out the coconut milk.
cornstarch – Helps to thicken the syrup.
vanilla extract – Adds warmth and enhances the flavors in the syrup.

optional pancake toppings:

salted butter
coco whip
toasted coconut flakes

Make The Pancakes:

In a large mixing bowl, measure and add 1¼ cups unbleached all-purpose flour, 1/3 cup shredded sweetened coconut, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt.

Whisk to combine and set off to the side.

In a large liquid measuring cup, measure and add 1 large egg and 2 tablespoons coconut sugar.

Pour in 1¼ cups (canned) coconut milk, 3/4 cup buttermilk and 1 teaspoon vanilla extract.

Whisk well to combine.

Pour the wet into the bowl with the dry ingredients.

Stir to combine.

Lastly add in 2 tablespoons (unrefined) melted coconut oil an mix to incorporate, try not to over mix.

Set this off to the side to quickly make the coconut syrup.

Make the Coconut Maple Syrup:

In a small saucepan, measure and add 1/2 cup canned coconut milk and 1/3 cup pure maple syrup.

Whisk in 1/2 teaspoon of cornstarch and place on your stove. Heat over medium to medium-low heat and bring to a gentle simmer. Once slightly thickened, remove off of the heat and add in 1/2 teaspoon pure vanilla extract.

Preheat Your Griddle or Skillet:

Preheat your griddle 325℉ to 350℉ (or about 180℃) or a frying pan on medium to medium-high (for both methods, you may need to adjust heat as you cook) and grease with butter.

The Trick: You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.

Measuring out 1/4 to 1/3 cup of the pancake batter (depending on the size of pancake you prefer) and pouring it onto a preheated and buttered griddle or skillet. I will use the flat side of the measuring cup to spread it out evenly. Cook 3 to 4 minutes on the first side or until the air bubbles pop and no longer fill back in with batter and/or the bottoms are golden brown and edges are crisp.

Once golden underneath, carefully flip and continue to griddle for 2 to 3 more minute or until golden.

Transfer pancakes to a rimmed metal baking sheet and keep warm in a low oven. Repeat with the remaining pancake batter.

Add 3 to 4 pancakes onto a plate.

Spread each pancake with butter, if desired before pouring a few tablespoons of the coconut maple syrup over top.

I like to top mine with a dollop of cocowhip and a sprinkle some toasted coconut flakes over top.

What To Serve With Pancakes:

Because pancakes lean towards the sweet side, I recommend a savory side dish to go with it. However, below is a list of some great options to be served with any pancake recipe.

breakfast potatoes
cauliflower hash brown patties (low carb)
bacon and/or sausage links (regular or maple)
fresh fruit like oranges, berries, sliced bananas, kiwi, pineapple etc.
pork, turkey or veggie breakfast sausage patties.
coffee, tea or orange juice.

HOW TO STORE PANCAKES:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap in plastic wrap and foil before storing in a freezer safe container/bag for up to 3 months.

Enjoy! And if you give this Coconut Pancakes with Coconut Maple Syrup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Coconut Pancakes with Coconut Sryup

Course Breakfast & Brunch

Cuisine American

Keyword coconut, pancakes, summer recipe, tropical

Prep Time 30

Cook Time 16

Total Time 46

Servings servings

Calories 563kcal

Author Laurie McNamara

Equipment

Presto 7072, Black Slimline Griddle, 22"

Ingredients

FOR THE PANCAKES

1¼ cup unbleached all-purpose flour
1/3 cup sweetened shredded coconut
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 large egg
2 tablespoons coconut sugar
1¼ cup canned coconut milk
3/4 cup buttermilk

FOR THE COCONUT MAPLE SYRUP:

1/2 cup canned coconut milk
1/3 cup real maple syrup
1/2 teaspoon cornstarch
1/2 teaspoon pure vanilla extract

US Customary - Metric

Instructions

MAKE THE PANCAKES:

In a large mixing bowl, measure and add flour, coconut, baking powder, baking soda and fine salt. Whisk to combine and set off to the side.
In a large liquid measuring cup, measure and add the egg and coconut sugar. Pour in (canned) coconut milk, buttermilk and vanilla extract. Whisk well to combine.
Pour the wet into the bowl with the dry ingredients and stir to combine. Lastly add in the coconut oil. Set this off to the side to quickly make the coconut syrup.

MAKE THE COCONUT MAPLE SYRUP:

In a small saucepan, measure and add (1/2 cup) coconut milk and maple syrup. Whisk in cornstarch and place on your stove. Heat over medium to medium-low heat and bring to a gentle simmer. Once slightly thickened, remove off of the heat and add in vanilla extract.

MAKE THE PANCAKES:

Preheat your griddle 325℉ to 350℉ (or about 180℃) or a frying pan on medium to medium-high (for both methods, you may need to adjust heat as you cook) and grease with butter.
You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.
Measuring out 1/4 to 1/3 cup of the pancake batter and pouring it onto a preheated and buttered griddle or skillet. I will use the flat side of the measuring cup to spread it out evenly. Cook 3 to 4 minutes on the first side or until the air bubbles pop and no longer fill back in with batter and/or the bottoms are golden brown and edges are crisp. Once golden underneath, carefully flip and continue to griddle for 2 to 3 more minute or until golden.
Transfer pancakes to a rimmed metal baking sheet and keep warm in a low oven. Repeat with the remaining pancake batter. Add 3 to 4 pancakes onto a plate, spread each pancake with butter, if desired and pour a few tablespoons of the coconut maple syrup over top.
This is optional, but I like to add a dollop of coco whip on top and a sprinkle some toasted coconut flakes.
See blog post for serving suggestions.

Notes

Nutrition

Apricot Glazed Chicken Thighs

Laurie McNamara — Wed, 03 Jun 2026 04:00:10 +0000

These Apricot Glazed Chicken Thighs are simple and so flavorful. Boneless skinless chicken thighs are topped with sweet (and only slightly spicy), ginger and garlic apricot glaze and roasts in the oven until sticky, sweet and delicious. Serve with rice and roasted broccoli for the perfect easy weeknight meal. Yields 3 to 4 servings.

Super simple is the name of the game here.

If you’re looking for a simple and nearly effortless recipe, then this is for you. It’s as easy as seasoning chicken thighs and placing in a pan and mixing a few other ingredients and pouring it over top, the oven does the rest of the work. My whole family gives this rave reviews and the smell while it’s in the oven reminds me of take-out sweet and sour chicken.

I always serve this with garlic toasted almond basmati rice, because sweet apricots and toasted almonds go so good together. Then I either make my 10-minute roasted broccoli or green beans.

Saucy chicken, rice and broccoli together is my favorite kind of meal!

To Make This Apricot Glazed Chicken You Will Need:

apricot fruit spread, jam or preserves – A jar of Bonne Maman (not sponsored) apricot fruit spread is the perfect amount.
rice vinegar – For tang and acidity.
low-sodium soy sauce – Low-sodium soy sauce or coconut aminos ca also be used.
sambal oelek – A spicy chili garlic paste that adds delicious heat. Can be found in most major grocery stores.
ginger paste – Or use freshly grated.
garlic paste – Or use freshly grated.
boneless skinless chicken thighs – Thigh meat is tender and moist without being overly fatty or oily and can withstand the longer cook time.
kosher salt – Enhances the flavors of the recipe.
white pepper (ground) – Brighter, a little sharper and more herbaceous notes than regular black pepper. Can sub with black pepper.

PREHEAT YOUR OVEN TO 425°F (OR 220°C).

Lightly spray an 8×11 (or thereabouts) ceramic, oven-safe baking pan with nonstick olive oil or avocado oil.

Make The Glaze:

In a liquid measuring cup, measure and add 12 ounces apricot fruit spread, 1/4 cup rice vinegar, 2 tablespoons low-sodium soy sauce (or low-sodium tamari), 1 tablespoon ginger paste (or freshly grated), 1 teaspoon garlic paste (or freshly grated) and 1 tablespoon sambal oelek.

Stir well to combine and set off to the side.

Use paper towel to pat dry 1¼ to 1½ pounds boneless, skinless chicken thighs. Place the chicken thighs into the greased baking dish and season with a few pinches of kosher salt and ground white pepper (I eyeball it).

Pour all of the glaze over top of the chicken thighs.

Slide the pan onto the middle rack of your preheated oven to cook for 15 minutes. Remove and spoon the glaze over top and return to the oven for 15 more minutes.

Remove the chicken thighs and spoon more of the glaze over top. Switch your oven over to broil, and using oven mitts, move the oven rack up and broil the chicken for 1 to 2 minutes or until the tops are sticky and caramelized in spots. Allow the chicken to rest for a few minutes before serving.

Serve with garlic toasted almond basmati rice, roasted broccoli and drizzle any leftover glaze over top right before serving.

Enjoy! And if you give this Apricot Glazed Chicken Thighs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Apricot Glazed Chicken

These Apricot Glazed Chicken Thighs are simple and so flavorful. Boneless skinless chicken thighs are topped with sweet (and slightly spicy), ginger and garlic apricot glaze and roasts in the oven until sticky, sweet and delicious. Serve with rice and roasted broccoli for the perfect easy weeknight meal.

Yields 3 to 4 servings depending.

Course Mains & Entrees

Cuisine American, Asian

Keyword apricot, chicken, glaze

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 230kcal

Author Laurie McNamara

Equipment

Casserole Dish Set of 3

Ingredients

FOR THE GLAZE:

12 ounces apricot fruit spread preserves or jam
1/4 cup rice vinegar
2 tablespoons low-sodium soy sauce or low-sodium tamari
1 tablespoon sambal oelek (chili garlic paste)
1 tablespoon ginger paste or freshly grated
1 teaspoon garlic paste or freshly grated

FOR THE CHICKEN:

1¼ to 1½ boneless skinless chicken thighs about 6 to 8 chicken thighs
kosher salt to taste
white pepper to taste

US Customary - Metric

Instructions

PREHEAT YOUR OVEN TO 425°F (OR 220°C).
Lightly spray an oven safe baking pan with nonstick olive oil or avocado oil.

MAKE THE GLAZE:

In a liquid measuring cup, measure and add apricot fruit spread, rice vinegar, low-sodium soy sauce, ginger paste, garlic paste and sambal oelek. Stir well to combine and set off to the side.

MAKE THE CHICKEN:

Use paper towel to pat dry the chicken thighs. Place the chicken thighs into a baking dish and season with a few pinches of kosher salt and ground white pepper (I eyeball it).
Pour all of the glaze over top of the chicken thighs. Slide the pan onto the middle rack of your preheated oven to cook for 15 minutes. Remove and spoon the glaze over top and return to the oven for 15 more minutes.
Remove the chicken thighs and spoon more of the glaze over top. Switch your oven over to broil, and broil the chicken for 1 to 2 minutes or until the tops are sticky and caramelized in spots. Allow the chicken to rest for a few minutes before serving.
I like to pair this with garlic toasted almond basmati rice and roasted broccoli. Drizzle any leftover glaze over top right before serving.

Notes

Nutrition

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

Garlic Toasted Almond Basmati Rice

Laurie McNamara — Mon, 01 Jun 2026 04:00:42 +0000

This Garlic Toasted Almond Basmati Rice recipe is easy and flavorful! Toasted, tender and aromatic basmati rice is tossed with garlic olive oil and toasted sliced almonds for a simple side dish. Yields 6 to 8 servings.

Meet my go-to side dish for just about everything.

This rice recipe only calls for a few ingredients but it tastes amazing! Both the rice and almonds are pan-toasted and tossed with garlic infused olive oil. I love the crunch from the toasted almonds and the light garlic flavor you get from the olive oil is perfection. It’s also incredibly easy and goes with just about anything, even by itself it’s delicious.

Prepare to fall in love!

This recipe calls for just a few ingredients and a little time, but most of the “hard” work is done in the rice cooker (aka my bff) and takes about 35 minutes total.

I start by melting a tablespoon of butter in a skillet over medium-low heat.

Once hot and bubbly, add in the basmati rice.

Stir and toast until fragrant and the rice is golden brown.

Then transfer it to the bowl of your rice cooker and season with a 1/2 teaspoon of kosher salt.

Fill with water to the “white rice” or “2 cup” waterline or according to the directions included with your rice cooker.

Close the lid, plug it in and press the white rice button. It’s really just that easy. I’ve had a rice cooker for what feels like forever now and it’s still one of my most favorite kitchen appliances that I own. I’ve linked the one I have in the printable recipe at the end of this post.

Toast The Sliced Almonds:

While the rice is cooking, add 2/3 cup of sliced almonds to a small skillet or just use the one you toasted the rice in. Over medium-low heat, toast the almonds until they start to smell nutty and are lightly golden brown. Remove off of the heat and set off to the side while waiting for the rice to finish.

SO pretty!

Once the rice has cooked, fluff with a spatula or fork.

Then pour in 1 tablespoon of garlic infused olive oil.

Add the rice to a serving dish and toss with half of the toasted almonds. Sprinkle the rest over top along with 1 tablespoon finely chopped fresh parsley.

Then sprinkle with some chopped fresh parsley for some pop of green and serve.

My family loves this basmati rice recipe!

Enjoy! And if you give this Garlic Toasted Almond Basmati Rice recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Garlic Toasted Almond Basmati Rice

The aromatic rice with the crunch and toasty flavor of the almonds and the light garlic flavor you get from the olive oil is what makes this rice dish my go-to! Yields 6 to 8 servings.

Course Side Dishes

Cuisine American, Middle Eastern

Keyword basmati rice recipe, easy, easy side dish, garlic, healthy, rice, side dish, toasted almond

Prep Time 8

Cook Time 30

Total Time 38

Servings servings

Calories 202kcal

Author Laurie McNamara

Equipment

Green Life Ceramic Non-stick Rice Cooker

Ingredients

1 tablespoon unsalted butter
10 ounces basmati rice
1/2 teaspoon kosher salt
2/3 cup sliced almonds
1 tablespoon garlic infused olive oil
1 tablespoon finely chopped fresh parsley leaves

US Customary - Metric

Instructions

Melt the butter in a 10-inch skillet over medium heat. Once melted, add in the rice. Stir occasionally until fragrant and lightly golden brown. Transfer toasted rice to your rice cooker.
Season with kosher salt and pour in water filling to the “white rice” or “2 cup” waterline. Close the lid, plug it in and press the white rice button.
While the rice is cooking, toast the almond slices in the same skillet until fragrant and golden. Remove off of the heat and set aside. Once the rice is cooked, fluff with a fork and transfer to a serving bowl. Add the almonds and garlic olive oil and toss to combine.
Serve garnished with finely chopped parsley.

Notes

Nutrition

This recipe was originally posted on January 5th, 2016 and has been updated with clear and concise instructions, new photography and helpful information.

The Honcho Chop

Laurie McNamara — Wed, 27 May 2026 04:00:34 +0000

Inspired by a salad from a local restaurant, The Honcho Chop wins the award for most salad add-ins! Toss chopped lettuce with cooked quinoa, black beans, charred corn, diced carrots, grilled onion, tomato, radish and spiced pepitas. Finally drizzle this gorgeous salad with a simple and flavorful cilantro lime vinaigrette.

I’ve said it once and I’ll say it again, I love a salad that is loaded with add-ins.

I want toppings galore that end up perfectly dressed in vinaigrette at the bottom of my bowl. And this honcho chop salad is the perfect example.

This recipe is inspired by a salad I always order from Honcho, a local tex-mex restaurant in a nearby town. In it, chopped romaine is topped with black beans, grilled red onion, charred corn, chopped carrot, quinoa and tomatoes. But the spiced pepitas, which only take minutes to make, add crunch and flavor. Then the whole salad is drizzled in a simple and ridiculously delicious cilantro lime vinaigrette which adds bright citrus and herby flavor and cohesiveness.

Make this salad a meal by topping with grilled chicken for extra protein and avocado because they’re ripe and not solid rocks like mine are. #storyofmylife 🙄

To Make The Honcho Chop You Need:

for the salad:

red leaf
romaine lettuce
charred sweet corn
black beans
chopped carrot
diced tomato
grilled red onion
cooked quinoa
radishes
spiced pepitas

for the cilantro lime vinaigrette:

lime zest
lime juice
garlic
teaspoon sugar
kosher salt
ground coriander
cumin
onion powder
cilantro
olive oil
freshly ground black pepper

Make the spiced pepitas:

In a 10-inch skillet toss 3/4 cup of pepitas with the juice of 1/2 a lime, 1-1/2 teaspoons Mexicali seasoning and a few pinches of kosher salt. Next heat the skillet on medium. Stir occasionally until the pepitas are toasted. About 4 to 5 minutes.

Roast the corn:

Meanwhile, grill onion slices and roughly chop, and char 1-1/2 cups of corn in a small, you can sear in dry cast iron or nonstick skillet or on the grill.

Make The Cilantro Lime Vinaigrette:

In a jar, measure and add 1/2 teaspoon lime zest, 2-1/2 tablespoon lime juice (about 1 large lime), 1/2 to 1 small clove of garlic (grated or finely minced), a 1/2 teaspoon sugar, 1/2 teaspoon kosher salt, 1/8 teaspoon each of ground coriander, cumin and onion powder, 1 tablespoon minced fresh cilantro, 2 tablespoons olive oil.

Whisk to combine and season with a few turns of freshly ground black pepper. This is a small batch recipe, because a little goes a long way, and also after 1 day the cilantro will discolor. Consider doubling as needed for this recipe.

To serve; add the chopped lettuce into bowls and top with all the toppings.

Next, sprinkle with the a few tablespoons of the spiced pepitas

and then drizzle the salad with few spoonfuls fo the vinaigrette.

Lastly, toss to combine and sprinkle with queso fresco (optional) and a few extra cilantro leaves. If you have avocado, use it! Of course, my avos were still pretty rock hard so I couldn’t. However that didn’t take away from this amazing salad. Also consider adding sliced grilled chicken or shrimp is equally delicious for some added protein.

From the dressing to the spiced pepitas and all those veggies, this salad is amazing!

Enjoy! And if you give this Honcho Chopped Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

The Honcho Chop

Course Salads

Cuisine Tex Mex

Keyword healthy, meatless, vegetable, vegetarian

Prep Time 1

Total Time 1

Servings servings

Calories 344kcal

Author Laurie McNamara

Ingredients

CILANTRO LIME VINAIGRETTE:

1/2 teaspoon lime zest
2½ tablespoons lime juice about 1 large lime
1/2 clove garlic or more to taste, grated
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon onion powder
1 pinch black pepper freshly ground, or more to taste
1 tablespoon cilantro minced
2 tablespoons olive oil

SPICED PEPITAS:

3/4 cup pepitas shelled green pumpkin seeds
1/2 lime juiced
1½ teaspoons Mexicali seasoning
2 pinches kosher salt

HONCHO CHOP SALAD:

1 (medium) head romaine lettuce chopped
1 (medium) head red leaf lettuce chopped
1 cup sweet corn charred
1 cup black beans (canned) rinsed and drained
1 cup carrot chopped
1 cup tomato diced
1 medium red onion sliced and grilled
1 cup cooked quinoa
6 radishes sliced thin
1/4 cup queso fresco for serving

US Customary - Metric

Instructions

MAKE THE CILANTRO LIME VINAIGRETTE:

In a glass jar combine all ingredients, whisking to combine.
This is a small batch recipe. Because a little goes a long way, and also after 1 day the cilantro will discolor. Consider doubling as needed for this recipe.

MAKE THE SPICED PEPITAS:

In a 10-inch skillet, toss the pepitas, lime juice, Mexicali seasoning and salt. Heat on medium until the lime juice evaporates and the pepitas are toasted. About 4 to 5 minutes.

MAKE THE SALAD:

Divide the chopped lettuce among 4 bowl, top each with a 1/4 of the corn, black beans, carrot, tomato, quinoa and radishes.
Top with a few tablespoons of pepitas and drizzle with a couple teaspoons of the vinaigrette.
Lastly, serve with queso fresco and extra cilantro if desired.

Notes

Nutrition

This recipe was originally posted on February 12th, 2019 and has been updated with clear and concise instructions, new photography and helpful information.

Rice Cooker Coconut Rice

Laurie McNamara — Wed, 20 May 2026 04:00:38 +0000

This Rice Cooker Coconut Rice recipe is easy and yields fluffy and delicious rice! Long grain rice, coconut milk, water and salt are combined and the rice cooker does all the work for you. Prep is minimal and you get to set it and forget it!

If you struggle to make good rice, you need a rice cooker.

Five plus years ago, in the first few years of Simply Scratch, there was no way I would ever post a recipe for rice, let alone coconut rice. Why? Because back then, I could not consistently make good rice in a pan or pot. Not that I wouldn’t try, oh I’d try but it would be an epic disaster when it was done (or not done) because it would turn out under-cooked sometimes.

But making fluffy, tender, perfectly cooked rice in a rice cooker? That I can do.

Coconut rice is one of my all time favorites, especially because it’s as easy as dumping in rice, coconut milk, water and salt, closing the lid and pressing a button. Who doesn’t love the idea of that?

To Make This Coconut Rice You Will Need:

long grain rice – I like to use basmati, jasmine or long grain white rice, depending on what I’m making.
kosher salt – Enhances the flavors in this recipe.
coconut milk – Use full fat canned coconut milk.
coconut oil – Lends additional coconut flavor.
toasted coconut flakes – Optional for garnish.

Depending on if I’m making Thai, Indian or something else entirely, I will use either basmati or jasmine rice but long grain white rice would work just as well. Today it’s basmati. I added 2 cups (or about 10 ounces) of rice into a large mesh strainer and rinsed under cool water until the water runs clear.

NOTE: Most rice cookers come with their own specific measuring cup. If you don’t have one or (like me) have lost it, measure out four 3/4 cups. 3/4 of a cup is equivalent to the “cup” that is used with most rice cookers.

Add the rinsed rice to the rice cooker pot and add 1/2 teaspoon kosher salt.

Add in 1/2 a can (7 ounces) of full fat canned coconut milk.

Then fill with water to the “white rice” or “2 cup” waterline. This is typically located on the inside of the pot. Give the rice, coconut milk and water a stir.

Close the lid, plug it in and press the white rice button. It’s as easy as that.

Toast The Coconut:

This is totally optional, but adds additional flavor and texture. While the rice is cooking, add 1/4 cup unsweetened coconut flakes into a dry skillet. Heat over medium-low heat, stirring often until golden brown.

Remove and set off to the side.

Once cooked the rice should be plump and fluffy.

Lastly, pour in 1/2 tablespoon of (unrefined) coconut oil.

And stir to combine.

Now depending on your time or desire for the utmost coconut flavor, then I highly suggest sprinkling toasted unsweetened coconut over top. It adds texture, flavor and looks pretty when mixed throughout the rice.

Click Here For More Rice Recipes!

Enjoy! And if you give this Rice Cooker Coconut Rice recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Rice Cooker Coconut Rice

This Rice Cooker Coconut Rice recipe is easy, fluffy and delicious! Long grain rice, coconut milk, water and salt are combined and the rice cooker does all the work for you. Prep is minimal and you get to set it and forget it. Yields about 4 cups or 6 to 8 servings.

Course Side Dish

Cuisine American

Keyword basmati rice, coconut milk, coconut rice, recipe, toasted coconut

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 211kcal

Author Laurie McNamara

Equipment

Green Life Ceramic Non-stick Rice Cooker

Ingredients

10 ounces basmati rice about 2 "cups"
7 ounces canned full-fat unsweetened coconut milk
water
1/2 teaspoon kosher salt
1/2 tablespoon unrefined coconut oil
1/4 cup unsweetened flaked coconut optional

US Customary - Metric

Instructions

MAKE THE RICE:

Add the rice into a large mesh strainer and rinsed under cool water until the water runs clear. Transfer the rinsed rice to the rice cooker pot and add salt. Pour in coconut milk and then fill with water to the “white rice” or “2 cup” waterline. This is typically located on the inside of the pot. Give the rice, coconut milk and water a stir.
Close the lid, plug it in and press the white rice button.
Once cooked the rice should be plump and fluffy. Pour in the (unrefined) coconut oil and stir to combine. Keep warm in the slow cooker while you toast the coconut.

TOAST THE COCONUT:

While the rice is cooking, add coconut flakes into a dry skillet. Heat over medium-low heat, stirring often until golden brown.

Notes

Nutrition

This recipe was originally posted on September 28th, 2016 and has been updated with clear and concise instructions, new photography and helpful information.

Crispy Pork and Veggie Lettuce Cups

Laurie McNamara — Mon, 18 May 2026 04:00:58 +0000

These Crispy Pork and Veggie Lettuce Wraps are simple and flavorful. Ginger and garlic infused ground pork is cooked until caramelized and tossed with fresh, crunchy vegetables, peanuts and cilantro and a simple sweet and sour sauce. Tuck it all into crisp lettuce leaves for a light and healthy meal! This recipe serves 4 (about 3 wraps per person).

Who doesn’t love lettuce wraps?

This crispy pork version is SO easy and packed with crisp, fresh veggies and flavors like fresh ginger, garlic and lime. You could definitely have them for light and satisfying lunch but they also make a light and healthy dinner. If you’re serving these for dinner, I like to bulk it up a tad with some rice and I sometimes double the veggies and serve them on the side to add to my wraps or eat with the rice.

These are truly so easy to make! And I think what I love most about these wraps/cups is the combination of crispy pork in contrast to the cool fresh veggies, and the simple sweet and sour sauce. Incredible served day of, and while leftovers will lose a little crisp and crunch (mainly the pork) the wraps are still just as delicious!

To Make These Crispy Pork and Veggie Lettuce Wraps Pork and Veggie Lettuce Wraps You Will Need:

ground pork – I use duroc ground pork because, to me it has the best flavor and retains moisture.
ginger – Use freshly grated or store-bought pre-grated.
garlic – Use freshly grated or store-bought pre-grated.
olive oil – Use an oil that is safe for high-temp cooking.
persian cucumbers – Or us seedless English (hot house) cucumbers.
red bell pepper – Adds a pop of color, sweetness and crunch.
serrano pepper – Remove the seeds and ribs for less heat.
carrots – Use store-bought matchstick carrots to save yourself time.
cilantro – Adds bright herbaceous flavor.
dry roasted peanuts – I like to use lightly salted peanuts for this.

for the sauce:

lime juice – Adds acidity and bright citrus flavor.
fish sauce – Adds a salty, slightly briny fish flavor. I use the Red Boat brand. (not sponsored)
honey – Lends a touch of sweetness.
toasted sesame oil – Gives this dressing a toasty warm flavor

for serving:

lettuce leaves – Use bibb, boston, iceberg or romaine.
green onions – Or snipped fresh chives.
toasted sesame seeds – For garnish and is optional.
sriracha – For some spicy kick.

Prep the Pork Mixture:

In a bowl, add 1 pound of ground pork, 1 tablespoon grated ginger and garlic (or use store-bought paste).

Mix well, using a spatula or by hand, until combined. Let the meat sit and soak in all those flavors while you prep the vegetables.

Prep the Vegetables:

Finely dice 1 cup of Persian cucumbers, 1 medium red bell pepper, 1/2 cup of matchstick carrot, 1 serrano pepper (remove the ribs and seeds for less heat), and roughly chop 1/4 cup of both fresh cilantro and lightly salted dry-roasted peanuts.

Make The Sauce:

In a small bowl, measure and add 3 tablespoons of freshly squeezed lime juice, 1 tablespoon of fish sauce, 2 teaspoons of honey and 1 teaspoon of toasted sesame oil.

Whisk well to combine.

MAKE THE WRAPS:

Heat 1 tablespoon of oil in a large non-stick wok or chefs pan over medium-high heat to get nice and hot. Once the oil is hot, add the pork and spread it out in an even layer. Let it sit there for 3 to 4 minutes or until it get’s a deep golden, crusty sear on the bottom.

Stir the pork around and break up any large clumps.

Continue to cook, stirring often until crispy and deeply golden brown.

Once fully cooked, use a slotted spoon to transfer the pork to a bowl.

Add in all the chopped veggies, cilantro and peanuts.

Toss to combine.

Pour the sweet and sour dressing over top.

Once combined, fill those lettuce cups!

Fill lettuce with a spoonful or two of the pork and vegetable filing and top with cilantro, green onions, toasted sesame seeds and a drizzle of sriracha.

These Pork and Veggie Lettuce Cups were going as fast as I was making them. They’re so incredibly flavorful and light, and the contrast of warm crispy pork and cool crisp veggies is pure perfection.

Reheating Leftovers:

I like to reheat the filling just barely, to keep the vegetables crisp. You can do this in the microwave. The pork will lose most of its crispy texture but is still just as delicious.

Click Here For More Lettuce Wrap Recipes!

Enjoy! And if you give this Crispy Pork and Veggie Lettuce Wraps recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Crispy Pork and Veggie Lettuce Wraps

These Spicy Pork and Veggie Lettuce Wraps are simple and flavorful. Ginger and garlic infused ground pork is cooked until caramelized and tossed with crunchy vegetables, peanuts and cilantro and a simple sweet and sour sauce. Tuck it all into crisp lettuce leaves for a light and healthy meal!

This recipe serves 4 (about 3 wraps per person).

Course Mains & Entrees

Cuisine Asian

Keyword healthy, high protein, lettuce wraps, pork, quick and easy, wraps

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 447kcal

Author Laurie McNamara

Equipment

HexClad 14-inch Wok with Lid

Ingredients

1 pound ground pork I prefer duroc pork
1 tablespoon grated fresh garlic or use garlic paste
1 tablespoon grated fresh ginger or use ginger paste
1 tablespoon olive oil one safe for high-temp cooking
1 cup diced persian cucumbers about 4
1 medium red bell pepper diced
1/3 cup matchstick carrots
1/4 cup chopped cilantro plus more for serving
1/4 cup roasted peanuts roughly chopped - plus more for garnish
1 small serrano chile finely chopped - remove ribs and seeds for less heat

FOR THE SAUCE:

3 tablespoons lime juice freshly squeezed
1 tablespoon fish sauce
2 teaspoons honey
1 teaspoon toasted sesame oil

FOR SERVING:

16 lettuce leaves bibb, boston or iceberg
3 green onions sliced
toasted sesame seeds
sriracha

US Customary - Metric

Instructions

PREP THE PORK:

In a bowl, add the ground pork, grated ginger and garlic (or use store-bought paste). Mix well, using a spatula or by hand, until combined. Let the meat sit and soak in all those flavors while you prep the vegetables.

PREP THE VEGETABLES AND THINGS:

Meanwhile, dice the persian cucumbers, red bell pepper, matchstick carrot, serrano pepper, and roughly chop both the cilantro and peanuts.

MAKE THE SAUCE:

In a small bowl, measure and add lime juice, fish sauce, honey and toasted sesame oil. Whisk well to combine.

MAKE THE WRAPS:

Heat the oil in a large non-stick wok or chefs pan over medium-high heat to get nice and hot. Once the oil is hot, add the pork and spread it out in an even layer. Let it sit there for 3 to 4 minutes or until it get’s a deep golden, crusty sear on the bottom. Stir the pork around and break up any large clumps. Continue to cook, stirring often until crispy and deeply golden brown.
Once fully cooked, use a slotted spoon to transfer the pork to a bowl (leaving the fat in the pan). Add in all the chopped veggies, cilantro and peanuts. Pour the sweet and sour dressing over top. Toss to combine.
Fill lettuce with a spoonful or two of the pork and vegetable filing and top with cilantro, green onions, toasted sesame seeds and a drizzle of sriracha.

Notes

Nutrition

This recipe was originally posted on March 8th, 2013 and has been updated with clear and concise instructions, new photography and helpful information.

Easy Homemade Cannolis

Laurie McNamara — Fri, 15 May 2026 04:00:17 +0000

You only need a handful of ingredients to make these Easy Homemade Cannolis! Crisp cannoli shells are filled with a lightly sweetened whipped ricotta with hints of citrus and vanilla. The ends are dipped in chocolate chips, toasted almonds or pistachios.

Cannolis are something I’ve grown to love, especially during the warmer months.

You get the crispy crunchy shell and then the cool, lightly sweetened whipped ricotta follows with it, hints of citrus and bits of chocolate throughout! It’s a dreamy combination. I do however make a quick espresso chocolate sauce to dip the ends in before I fill them with the most ridiculously addictive ricotta filling. With that said, I’ll admit I don’t make my own shells. You know me and my fear of deep frying, so I leave that to the pros aka. Alessi.

They are super simple and the perfect cool treat on a hot summer day.

Here’s what you need to make these easy homemade cannolis:

ricotta cheese – Use whole milk ricotta. I like ricotta con latte by BelGioioso (not sponsored).
cannoli shells – Use homemade or store bought.
semi-sweet chocolate – Lends the perfect chocolate flavor without being overly sweet.
espresso powder – Enhances the chocolate flavor with a subtle coffee flavor.
coconut oil – Helps to set the chocolate once cooled.
powdered sugar – Lends sweetness to the filling.
orange zest – Adds a pop of bright citrus flavor.
pure vanilla extract – Enhances the flavor of the filling.
lemon extract – Adds additional citrus flavor.

for garnish:

mini chocolate chips
chopped pistachios
toasted sliced almonds

Prep The Ricotta:

First, the ricotta. The day before you plan on making cannolis, wrap 2 cups ricotta in a couple layers of cheesecloth. Next, place it into a fine mesh strainer that is set over a larger bowl. Place a small plate on top of the wrapped ricotta and weigh it down with a heavy can or two. Lastly, place the whole thing into your fridge for 18 to 24 hours. This is enough time to drain any liquid from the ricotta.

Make The Chocolate Sauce:

The day of: In a medium bowl, set over a pot with simmering water; melt 4 ounces semi-sweet chocolate with the prepared espresso (1 tablespoon + 1/4 cup boiling water) and 3 tablespoon coconut oil until smooth. The simmering water shouldn’t touch the bottom of the bowl.

Then allow this mixture to cool and set up a bit before dipping 8 cannoli shells.

Next, dip the ends of each side of the cannoli shells into the espresso chocolate.

Then place onto a parchment lined baking sheet and pop them into your fridge. This will harden the chocolate, creating a shell.

Make The Ricotta Filling:

Meanwhile, in a medium mixing bowl, whip the strained ricotta, 1 cup sifted powdered sugar, 1 teaspoon orange zest, 1-1/2 teaspoons pure vanilla extract and 1/4 teaspoon lemon extract until smooth.

Next, fold in 1/4 cup of the mini chocolate chips and then transfer this mixture to a piping bag that is fitted with a piping tip.

Make sure the hole in the tip is large enough to pass a mini chip because otherwise it may get clogged.

Then grab the bag with the filling and pipe it into both ends of each of the cannoli shells.

Lastly, dip the end of each filled cannoli into mini chocolate chips, toasted almonds or chopped pistachios or leave them plain. Then keep chilled until ready to serve.

Let’s get a close up shall we?

These easy homemade cannolis are best if served the same day as made. They can still be enjoyed the next day, however the shells just might lose a little bit of their crunchy texture. However they’re still just as delicious!

Enjoy! And if you give these Easy Homemade Cannolis a try, let me know! Snap a photo and tag me on twitter or instagram!

Easy Homemade Cannolis

Course Desserts & Sweet Treats

Cuisine Italian

Keyword cannoli, chocolate, espresso, Italian, orange, ricotta, treat

Prep Time 25

Additional Time 1

Total Time 1 25

Servings servings

Calories 415kcal

Author Laurie McNamara

Ingredients

2 cups ricotta strained

FOR THE ESPRESSO CHOCOLATE:

1 tablespoon espresso powder
1/4 cup water boiling
4 ounces semi-sweet chocolate
3 tablespoon coconut oil
8 cannoli shells homemade or store-bought

FOR THE FILLING:

1 cup powdered sugar sifted
1 teaspoon orange zest
1/4 teaspoon lemon extract
1½ teaspoon pure vanilla extract
1/4 cup mini chocolate chips plus more for garnish

OPTIONAL GARNISH:

mini chocolate chips
toasted sliced almonds
pistachios chopped

US Customary - Metric

Instructions

THE DAY BEFORE:

Scoop the ricotta onto a couple layers of cheesecloth and wrap up the ends. Place it into a fine mesh strainer that is set over a larger bowl. Place a small plate on top of the wrapped ricotta and weigh it down with a heavy can or two. Lastly, place the whole thing into your fridge for 18 to 24 hours. This is enough time to drain any excess liquid from the ricotta.

THE DAY OF:

Make the espresso chocolate: Combine the espresso with 1/4 cup boiling water and stir to combine
In a medium bowl, set over a pot with simmering water; melt the chocolate with the prepared espresso and the coconut oil, stirring until smooth. The simmering water shouldn’t touch the bottom of the bowl.
Dip the ends of each side of the cannoli shells into the espresso chocolate. Then place onto a parchment lined baking sheet and pop them into your fridge. This will harden the chocolate, creating a shell.

MAKE THE FILLING:

Mix the strained ricotta with the powdered sugar, orange zest, vanilla and lemon extract. Fold in the mini chocolate chips and then transfer this mixture to a piping bag that is fitted with a piping tip. Make sure the hole in the tip is large enough to pass a mini chip because otherwise it may get clogged.
Pipe the filling into the cannoli shells. Dip the ends of the cannoli in pistachios, toasted almonds or mini chips and keel chilled until ready to serve.

Notes

Nutrition

This recipe was originally posted on June 21, 2019 and has been updated with clear and concise instructions, new photography and helpful information.

Spicy Devil Pizza

Laurie McNamara — Wed, 13 May 2026 20:57:56 +0000

If you love spice this Spicy Devil Pizza is for you! Crispy focaccia pizza dough topped with garlic oil, a blend of three cheeses, crispy bacon and dollops of basil ricotta. Once baked, drizzle with hot honey and sprinkle with lots of red pepper flakes. Yields 8 pieces.

If you’re looking to switch up your pizza game, this spicy devil pizza should be next. Homemade focaccia pizza dough is brushed with garlic oil and topped with a blend of 3 cheeses, lots of crispy bacon, dollops of basil ricotta and parmesan cheese. Once baked, drizzle with hot (or extra hot) honey and lots of red pepper flakes.

Pizza perfection.

To Make This Spicy Devil Pizza You Will Need:

focaccia pizza dough – The base for the pizza, yields a crispy crust exterior and soft, chewy interior.
garlic oil – Lends incredible garlic flavor.
3 cheese blend – A combination of freshly grated mozzarella, fontina and provelone.
bacon – I like to use center cut bacon.
ricotta cheese – I prefer to use BelGioioso ricotta con latte (not sponsored).
basil (fresh) – Lends bright herbaceous flavor.
kosher salt – Enhances the flavor.
freshly ground black pepper – Lends distinct bite and flavor.
parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
hot honey – Lends sweetness and warm spicy heat.
red pepper flakes – Lends additional spicy flavor.

Prepare the focaccia pizza dough as directed in this recipe, following all steps through the first rise.

Preheat Your Oven To 425°F (OR 220°C).

Carefully move your oven rack to the lower third of your oven. Drizzle a generous amount of oil in the bottom of a metal 9×13 baking pan.

Punch down the risen dough and transfer to the prepared pan. Using your fingers, stretch it out into fit. Cover with a clean towel and let rise for 25 to 30 minutes while you prep the rest of the pizza toppings.

Cook The Bacon:

Cook 12 slices of center cut bacon until crispy. Drain on paper towel and when cool enough to handle, chop into small pieces.

Make the Garlic Oil:

Add 3 tablespoons olive oil (use one safe for sizzling) and add in 2 cloves finely chopped garlic. Stir over medium-low heat for 2 to 3 minutes or until the garlic has softened. Remove off of the heat and set off to the side.

Make The Ricotta Mixture:

Meanwhile add 16 ounces of whole milk ricotta cheese into a bowl and add 1/4 cup thinly sliced or chopped fresh basil, 1/2 teaspoon kosher salt and some freshly ground black pepper.

Stir well to combine.

Build The Pizza:

Once the dough has risen for a second time, use your finger tips to make divots in the dough.

Brush the top of the dough with the garlic oil.

Be sure to brush every inch for maximum flavor!

Sprinkle with the 3 cheese mixture – which is 3/4 cup each of freshly grated fontina, mozzarella and provolone cheese.

Top with all of the cooked chopped bacon.

Add 6 spoonfuls of the ricotta mixture in two rows and sprinkle with 1/4 cup of freshly grated parmesan cheese.

Bake for 10 minutes. Then rotate the pan, reduce the heat to 375°F (or 190°C) and bake for an additional 12 to 15 minutes, or until the edges are golden brown.

Remove from the oven and immediately sprinkle with the remaining 1/4 cup of freshly grated parmesan cheese.

Carefully remove the pizza from the pan and transfer to a cutting board, drizzle with hot honey and sprinkle with lots of red pepper flakes.

Cut down the middle and then across to yield 8 pieces and serve with fresh basil and extra hot honey on the side.

Enjoy! And if you give this Spicy Devil Pizza recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Spicy Devil Pizza

Course Mains & Entrees

Cuisine Italian

Keyword dinner, focaccia, pizza, pork

Prep Time 1 30

Cook Time 25

Total Time 1 55

Servings servings

Calories 491kcal

Author Laurie McNamara

Equipment

OXO 9x13 cake pan

Ingredients

focaccia pizza dough
3 tablespoon olive oil safe for high-temp cooking
2 cloves garlic
3/4 cup mozzarella cheese freshly grated
3/4 cup fontina cheese freshly grated
3/4 cup provolone cheese freshly grated
12 slices center cut bacon cooked and chopped
16 ounces ricotta cheese
1/4 cup thinly sliced fresh basil plus more for serving.
1/2 teaspoon kosher salt to taste
freshly ground black pepper to taste
1/2 cup parmesan cheese freshly grated, divided
hot honey for serving
red pepper flakes for serving

Instructions

Prepare the focaccia pizza dough as directed and follow all steps through the first rise.
PREHEAT YOUR OVEN TO 425°F (OR 220°C).
Carefully move your oven rack to the lower third of your oven. Drizzle a generous amount of oil in the bottom of a metal 9×13 baking pan. Punch down the risen dough and transfer to the prepared pan. Using your fingers, stretch it out into fit. Cover with a clean towel and let rise for 25 to 30 minutes while you prep the rest of the pizza toppings (bacon, garlic oil and prepare ricotta mixture).

COOK THE BACON:

Cook bacon until crispy. Drain on paper towel and when cool enough to handle, chop into small pieces.

MAKE THE GARLIC OIL:

Add olive oil (use one safe for sizzling) and add in garlic. Stir over medium-low heat for 2 to 3 minutes or until the garlic has softened. Remove off of the heat and set off to the side.

MAKE THE RICOTTA MIXTURE:

Add ricotta cheese into a bowl and add basil, kosher salt and some freshly ground black pepper. Stir well to combine

BUILD THE PIZZA:

Once the dough has risen for a second time, use your finger tips to make divots in the dough. Brush the entire top of the dough with the garlic oil. Sprinkle with the 3 cheese mixture and top with the cooked chopped bacon. Add 6 spoonfuls of the ricotta mixture in two rows and sprinkle with 1/4 cup of freshly grated parmesan cheese.
Bake for 10 minutes. Then rotate the pan, reduce the heat to 375°F (or 190°C) and bake for an additional 12 to 15 minutes, or until the edges are golden brown (you may need to move the pizza to the middle rack to get the top nice and golden). Remove from the oven and immediately sprinkle with the remaining 1/4 cup of freshly grated parmesan cheese.
Let cool for a few minutes before carefully removing the pizza from the pan and transferring to a cutting board. Drizzle with hot honey and sprinkle with lots of red pepper flakes. Cut down the middle and then across to yield 8 pieces and serve with fresh basil and extra hot honey on the side.

Notes

Nutrition