Simply Scratch

Chicken Cheesesteak Sandwiches

Laurie McNamara — Mon, 31 Aug 2026 04:00:24 +0000

These Chicken Cheesesteak Sandwiches are phenomenal! Toasted sandwich rolls, slathered with a hot giardiniera mayo, filled with thinly sliced seasoned chicken, tender bell peppers and onions with salty parmesan, melty provolone and American cheese. Yields 6 sandwiches.

I will never turn down a cheesesteak. Never.

As a kid I was a picky eater, so whenever I was at a sub place, I would get the steak and cheese. Just steak and cheese and bread. No dressing, zero add-ins or toppings… literally nothing else. Fast forward several years and you’ll be glad to know that I now like peppers and onions, oh and mushrooms if they have it. As you may know, I’ve made more traditional cheesesteaks, however (!!!) and don’t come at me, but I these chicken cheesesteak sandwiches are my favorite.

Picture this: a soft sandwich roll toasted, slathered with a hot giardiniera mayo filled with tender, thinly sliced seasoned chicken, peppers and onions and three types of cheese. Need I say more?

I originally posted this recipe back in February of 2014, but I’ve since changed the way I make these and wanted to give this post a much needed update. I promise you the changes have only made these even more delicious.

To Make These Chicken Cheesesteak Sandwiches You Will Need:

sandwich rolls – Use your favorite!
butter – Lets fat and flavor.
mayonnaise – Use regular or, my personal favorite, giardiniera mayo (Ayoh foods – not sponsored).
american cheese – Lends smooth and gets ultra creamy once melted.
olive oil or avocado oil – Use an oil safe for high temperature cooking.
boneless skinless chicken thighs – Lends more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.
kosher salt – Enhances the flavors of the chicken/marinade.
freshly ground black pepper – Adds some subtle bite and flavor.
garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
yellow onion – Lends subtle sweetness and caramelized onion flavor.
red and green bell pepper – Adds a pop of color, mild sweetness and delicious tender crunch.
seasoning salt – I use Trader Joe’s 21 Seasoning Salute.
garlic paste – Use store-bought or grated fresh.
parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
provolone cheese – Mild, buttery and slightly sweet flavor.

Prep the Sandwich Rolls:

Butter the inside of 6 sandwich rolls.

Heat a cast iron skillet over medium heat and toast the buttered side of each roll. You may need to work in batches

Once toasted, smear each side of the toasted rolls with 1 to 2 tablespoons giardiniera mayo (or use regular mayonnaise) and top each one with American cheese that has been cut in half. Set aside while you make the chicken.

Make the Chicken:

While toasting the hoagies, place 2 pounds boneless skinless chicken thighs onto paper towel. Use more paper towel to pat the chicken dry.

Season the chicken thighs with salt, pepper and garlic powder.

Once the hoagies are toasted, increase the heat under the skillet to medium-high. Add 1 tablespoon olive oil and place the chicken thighs, smooth side down. Cook 4 to 6 minutes, depending on thickness. Season the exposed side with kosher salt, freshly ground black pepper and garlic powder.

Use tongs to carefully turn the chicken thighs and continue to cook for 4 to 6 minutes more. Once fully cooked, transfer to a cutting board to let rest.

Cook the Peppers and Onions and Cheesesteak Filling:

To the same skillet, add 1 more tablespoon olive oil and add in a sliced red and green bell pepper, 1 large yellow onion, 1½ teaspoons seasoning salt (I use Trader Joe’s 21 seasoning salute) and 1 teaspoon italian seasoning.

Stir and cook for about 6 to 8 minutes, or until just about tender. Add 2 tablespoons water, and scrape the browned bits off of the bottom of the pan.

As the onions and peppers cook, use a sharp knife to thinly slice the chicken thighs.

Add in 1 teaspoon garlic paste (or freshly grated garlic) and stir to combine.

Add the sliced chicken to the skillet with the peppers and onions, tossing to combine. Then remove off of the heat.

Build The Chicken Cheesesteaks:

Preheat your griddle to 300°F (or 150°C) and use tongs to portion out 4 piles of the chicken and pepper mixture. My griddle isn’t big enough to do all 6 but if yours is, then form 6 piles.

Top each mound with 1/2 tablespoon of parmesan cheese and 1½ slices of provolone cheese.

Invert and place the mayo coated, toasted sandwich rolls on top of each pile of chicken and peppers. Cover with a domed lid and let cook until the cheese has melted.

Use a large spatula to scoop under one of the piles and carefully turn each sandwich, right side up and place onto a plate. Repeat with the remaining sandwiches.

Season with freshly ground black pepper and extra parmesan cheese on top and serve next to potato chips or French fries. Now just unhinge your jaw and insert the entire sandwich. Jk don’t do that.

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

Chicken Cheesesteak Sandwiches

Course Mains & Entrees

Cuisine American

Keyword bell peppers, chicken, provelone, sandwiches

Prep Time 25

Cook Time 35

Total Time 1

Servings sandwiches

Calories 766kcal

Author Laurie McNamara

Equipment

Ingredients

6 short sub buns about 6-inches
4 tablespoons butter
9 tablespoons mayonnaise or giardiniera mayo
6 slices american cheese
2 tablespoon extra light olive oil or avocado oil, divided
2 pounds boneless skinless chicken thighs
2 pinches kosher salt
lots of freshly ground black pepper
garlic powder I eyeball this
1 large yellow onion thinly sliced
1 small red bell pepper
1 small green bell pepper
1½ teaspoons season salt salt I like Trader Joe's 21 Seasoning Salute
1 teaspoon garlic paste
3 tablespoons freshly grated parmesan cheese plus more for serving, if desired
9 slices provolone cheese

US Customary - Metric

Instructions

PREP THE HOAGIE ROLLS:

Butter the inside of the sandwich rolls. Heat a large cast iron skillet over medium heat and toast the butter side of each roll. You may need to work in batches.
Once toasted, smear each side of the toasted rolls with 1 to 2 tablespoons giardiniera mayo (or use regular mayonnaise) and top each one with American cheese that has been cut in half.

COOK THE CHICKEN:

While toasting the rolls, place the chicken thighs onto paper towel. Use more paper towel to pat the chicken dry. Season the chicken thighs with salt, pepper and garlic powder.
Once the rolls are toasted, increase the heat under the skillet to medium-high. Add 1 tablespoon olive oil and place the chicken thighs, smooth side down. Cook 4 to 6 minutes, depending on thickness. Season the now exposed side with kosher salt, freshly ground black pepper and garlic powder. Once browned, use tongs to carefully turn the chicken thighs and continue to cook for 4 to 6 minutes more. Once fully cooked, transfer to a cutting board to let rest.

COOK THE PEPPERS AND ONIONS AND CHEESESTEAK FILLING:

To the same skillet, add 1 more tablespoon olive oil and add in the sliced red and green bell pepper, yellow onion, seasoning salt and italian seasoning. Stir and cook for about 6 to 8 minutes, or until just about tender. Add 2 tablespoons water, and scrape the browned bits off of the bottom of the pan.
As the onions and peppers cook, thinly slice the chicken thighs.
Once the peppers and onions are tender yet still a bit firm, add in the garlic paste (or freshly grated garlic) and stir to combine. Add the sliced chicken back into the skillet with the peppers and onions, tossing to combine. Then remove off of the heat.

BUILD THE CHICKEN CHEESESTEAKS:

Preheat your griddle to 300°F (or 150°C) and use tongs to portion out 4 to 6 piles of the chicken and pepper mixture. My griddle isn’t big enough to do all 6 but if yours is, then make 6 piles.
Top each pile with 1/2 tablespoon of parmesan cheese and 1½ slices of provolone cheese. Invert and place the mayo coated, toasted hoagies on top. Cover with a domed lid and let cook until the cheese has melted.
Use a large spatula to scoop under one of the piles and carefully turn each sandwich right side up and place onto a plate. Repeat with the remaining cheesesteaks. Season each one with freshly ground black pepper and extra parmesan cheese on top and serve next to potato chips or French fries.

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 February 6th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.

Tomato Tart

Laurie McNamara — Wed, 26 Aug 2026 04:00:00 +0000

This rustic Tomato Tart is a great way to use up some of your garden tomatoes! Homemade pie crust spread with a thin layer of Dijon mustard, chopped kalamata olives, sliced fresh roma tomatoes, basil and chives and layered with mozzarella cheese. This recipe will serve 8.

Today I made you a tomato tart.

This is the tomato tart that ruined my dinner appetite. It’s delicious! This is another one of my Mom’s glorious recipes. And since most of her recipes don’t give exact measurements, I had to improvise.

The moment I slide this tart out of my oven and the aroma of tomato-basil-mozzarella-baked-pie-crust I swooned. To reward myself I had not one, but two slices. Then I packaged the rest up and gave it to my friend, before I lost all self control.

Let those calories be her problem, right? Is that mean?

To Make This Tomato Tart You Will Need:

pie crust – For this I make half of this homemade pie crust recipe.
dijon mustard – Adds a layer of tangy flavor.
kalamata olives (pitted) – Lends bursts of briny flavor.
mozzarella cheese – Adds mild flavor and acts as an adhesive to the layers of the tart.
roma tomatoes – I personally use these because they are more dense and less acidic and watery.
garlic (fresh) – Lends distinct punchy flavor.
kosher salt – Enhances the flavors in this recipe.
freshly ground black pepper – Lends distinct bite and flavor.
basil (fresh) – Adds bright herbaceous flavor.
chives (fresh) – Lends delicate onion flavor.
greek yogurt – Or you can substitute with mayonnaise.
parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.

Preheat your oven to 450°F (or 230℃).

Blind Bake The Tart Crust:

Make the pie dough. Because this recipe only needs 1 crust, I cut this recipe in half before making it. Once made, I wrap it up in plastic wrap and let rest in the fridge for 30 minutes. After the dough has rested, roll it out to fit a 9-inch tart pan.

I use my rolling pin and roll it over the top to sever the dough away from the pan. Then prick/dock the bottom of the dough with a fork.

Place a crumpled piece of parchment and fill with either pie weights or dried beans. Bake on the middle rack in your preheated oven for 10 minutes.

Let rest for about 30 to 35 minutes, then carefully remove the parchment and pie weights when safe to handle.

Reduce oven temperature to 375°F.

Meanwhile, slice 3 roma tomatoes and lay them all out on a couple layers of paper towel. After a bit, some the seeds and membranes will stick to the paper towel. Remove any excess seeds or membranes by hand.

Build The Tomato Tart:

Once the shell has cooled, thinly spread 2 tablespoons Dijon mustard all over the bottom of the partially baked crust. Finely chop 1/4 cup of pitted kalamata olives evenly over top.

Then sprinkle with 1/4 cup of the freshly grated mozzarella cheese.

Next, layer the sliced tomatoes and top with a pinch of kosher salt, some freshly ground black pepper, and the finely chopped fresh garlic.

Note: Keep in mind there is salty-brine-y olives and lots of cheese in this recipe, so don’t overdo it with the salt.

Now sprinkle evenly with 2 tablespoons of both thinly sliced basil and sliced/snipped fresh chives over top.

Then top with another 1/4 cup of grated mozzarella.

In a medium bowl, add 1/2 cup plain greek yogurt with the remaining 1 cup of mozzarella and 1/2 cup of grated parmesan. Stir well to combine.

Using a spatula, transfer this mixture on top of the tart and gently spread to cover. I like to leave a little of the tomatoes exposed, but you do you! Place the tart onto a rimmed baking sheet, slide the tomato tart back onto the middle rack of your (375°F) oven and bake for 40 minutes.

Watch it closely towards the end, when it’s all golden you know it’s good to come out!

Let cool for about 15 minutes before slicing and serving.

The buttery flakey crust, fresh basil and caramelized cheese topping is so incredibly delicious! And is excellent addition to your brunch spread, as light appetizer or a simple dinner, I like it served with a simple arugula salad.

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

Tomato Tart

Course Breakfast & Brunch

Cuisine American

Keyword basil, garlic, Tomato, tomato pie, tomato tart

Prep Time 40

Cook Time 50

Rest Time 35

Total Time 2 5

Servings servings

Calories 236kcal

Author Laurie McNamara

Equipment

Wilton Excelle Elite Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch

Ingredients

1 half recipe homemade pie crust
3 large Roma tomatoes sliced
2 tablespoons dijon mustard
1/4 cup pitted kalamata olives chopped
1½ cups mozzarella cheese freshly grated, divided
4 cloves garlic finely chopped
2 tablespoons fresh basil sliced into thin ribbons
2 tablespoons fresh chives sliced/snipped
1/2 cup plain greek yogurt or mayonnaise
1/2 cups parmesan cheese freshly grated
1/8 teaspoon black pepper
1 pinch kosher salt

US Customary - Metric

Instructions

Make pie dough/crust according to recipe instructions and let rest.
Preheat your oven to 450℉.
Once the dough has rested (and the oven is preheated), roll out the dough on a floured surface so it will fit it into a 9-inch tart pan (with removable bottom). Drape the dough into the tart pan and gently press to fit. Use the rolling pin to go over the sides to cut. Dock or prick the bottom of the dough with a fork. Then line with crumpled parchment paper and weigh down with pie weights or dried beans. Partially bake the crust for 8-10 minutes. Let cool completely before assembling. About 35 minutes.
Reduce oven temperature to 375℉.
While the crust cools, thinly slice the roma tomatoes and place on a few layers of paper towel. Some of the seeds and gooey membranes should stick to the paper towel, but remove any excess by hand and discard.
Once the crust has cooled, spread the mustard in the bottom. Top with chopped olives and 1/4 cup of mozzarella. Layer the tomatoes and season with kosher salt and freshly ground black pepper. Sprinkle the chopped garlic, basil and chives over top of the tomatoes. Then top with 1/4 cup more of the mozzarella.
Next, in a small bowl combine the greek yogurt with the remaining cup of mozzarella and the parmesan cheese. Transfer this mixture to the tart and gently spread it evenly over top. I like to leave an exposed edge so you can see the tomatoes and basil.
Place the tart onto a rimmed baking sheet place back into the oven to bake for 40 minutes or until the top is a deep golden brown. Remove and let the tomato tart cool for 10-15 minutes before slicing and serving.

Notes

Nutrition

This recipe was originally posted on April 13th, 2012 and has been updated with clear and concise instructions, new photography and helpful information.

Old Fashioned Coffee Cake

Laurie McNamara — Mon, 24 Aug 2026 13:11:13 +0000

This Old Fashioned Coffee Cake is delicious and nostalgic. A simple buttermilk coffee cake with a brown sugar crackly topping. I like to serve this still warm with a drizzle of vanilla glaze. Yields about 12 servings.

It’s starting to feel like fall.

Michigan mornings and evenings are starting to dip in the cooler temps which has got me in a baking mood. I’m not one to wish summer away, but I’m also not going to lie and say that I’m not looking forward to fall. I recently came across this old fashioned coffee cake recipe on instagram and immediately knew I had to make it. The method is unlike any coffee cake recipe I’ve ever saw or have made in the past. And if you know me, you know I love a good vintage recipe; like this zucchini cake or pineapple carrot coconut bundt cake!

However, I did make a few changes like, significantly reducing the amount of sugar, using butter instead of shortening and I made a simple vanilla powdered sugar glaze – which isn’t necessarily traditional, but oh well I wanted it. The results were incredible! A tangy, tender yet slightly dense cake (as it should be!) with a crackly cinnamon and brown sugar topping. It’s especially delicious when served while still a little warm and with the glaze drizzled over top.

It’s great for cozy weekend mornings, breakfast or brunch and definitely perfect for the holidays. This recipe is a keeper.

To Make This Old Fashioned Coffee Cake You Will Need:

buttermilk – Lends subtle tangy flavor and makes the cake lighter and more tender.
baking powder – Will create lightness in the batter, which makes it rise.
unbleached all-purpose flour – Gives structure to the coffee cake.
granulated sugar (white) – Adds sweetness and flavor.
fine salt – Use either sea salt or pink himalayan.
unsalted butter – Adds moisture, richness and flavor. You’ll need both softened and melted.
dark brown sugar – Also lends sweetness, subtle caramel-like flavor.
cinnamon (ground) – Lends distinct warm and woodsy flavor.

for the powdered sugar glaze:

powdered sugar
pure vanilla extract
milk

Preheat your oven to 350°F (190°C).

Grease a 9×13 or 2-quart oven-safe baking dish.

Make The Cake Batter:

Add 1 teaspoon baking powder to 2 cups buttermilk.

Whisk to combine and set off to the side.

Next in a large mixing bowl, measure and add 4 cups unbleached all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder and 1 teaspoon fine salt.

Whisk to combine. Add in 1/2 cup softened unsalted butter and use a pastry blender to cut the butter into the dry ingredients.

Once blended it should resemble coarse sand.

Next, pour in the activated buttermilk. It should be thicker and foamy.

Then use a rubber spatula to mix until incorporated.

The batter should be very thick.

Measure out 3/4 cup of the coffee cake batter and set off to the side.

Transfer the remaining batter to the greased baking dish. Use a spatula to press and spread evenly.

Make The Cinnamon Brown Sugar Topping:

In a medium bowl, measure and add 1 cup dark brown sugar, 1 tablespoon ground cinnamon and 1 cup melted (and cooled slightly) unsalted butter.

Whisk to combine before adding in the reserved 3/4 cup of cake batter.

Stir to combine and then pour over top of the batter.

Spread evenly with the back of a spoon.

Then use the spoon to cut into the batter in a random pattern.

Bake on the middle rack of your preheated oven for 45 minutes or until the middle is set. A tester should come back clean after inserted into the middle.

Allow the coffee cake to cool slightly, about 30 minutes, before serving.

I like to make a glaze for drizzling over top, this is optional but adds a touch of vanilla sweetness that is delicious with the cinnamon coffee cake.

How To Make Vanilla Glaze:

Sift 1 cup of powdered sugar in a bowl. Add 1/4 teaspoon pure vanilla extract and 2 tablespoons of whole milk. Whisk until smooth. Add small splashes of milk if needed to thin.

Scoop and serve into bowls and prepare to fall in love.

Click Here For More Fall Baking Recipes!

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

Old Fashioned Coffee Cake Recipe

Course Breakfast & Brunch, Desserts & Sweet Treats

Cuisine American

Keyword baking, Christmas, coffee cake, Easter, Father's Day, Mother's Day

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 536kcal

Author Laurie McNamara

Ingredients

FOR THE CAKE BATTER:

2 cups buttermilk
3 teaspoons baking powder divided
4 cup unbleached all-purpose flour
1 cup granulated sugar
1 teaspoon fine salt
1/2 cup unsalted butter room temperature

FOR THE CINNAMON TOPPING:

1 cup unsalted butter melted and cooled slightly
1 cup dark brown sugar
1 tablespoon ground cinnamon
3/4 cup reserved cake batter

VANILLA GLAZE:

1/2 cup sifted powdered sugar
1 tablespoon milk or more as needed
1/8 teaspoon pure vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 350°F (or 190°C) and grease a 9×13 or 2-quart oven-safe baking dish with butter or nonstick baking spray.

MAKE THE CAKE BATTER:

To 2 cups buttermilk add 1 teaspoon baking powder. Whisk to combine and set off to the side.
In a large mixing bowl, measure and add flour, sugar, the remaining 2 teaspoons baking powder and the fine salt. Whisk to combine. Add in 1/2 cup or room temperature unsalted butter and use a pastry blender to cut the butter into the dry ingredients. Once blended it should resemble coarse sand.
Next, pour in the activated buttermilk. Use a rubber spatula to mix until incorporated - the batter should be very thick. Measure out 3/4 cup of the coffee cake batter and set off to the side.
Transfer the remaining batter to the prepared baking dish. Use a spatula to press and spread evenly.

MAKE THE CINNAMON TOPPING:

In a medium bowl, measure and add the brown sugar, cinnamon and melted (and cooled slightly) butter. Whisk to combine before adding in the reserved cake batter and stir until incorporated.
Pour this over top of the coffee cake batter and spread evenly. Then use the spoon to cut into the batter in a random pattern. Bake on the middle rack for 45 minutes or until the middle is set. A tester should come back clean after inserted into the middle.
Allow the coffee cake to cool slightly, about 30 minutes, before serving.

Notes

Nutrition

This recipe was adapted form Grandma Jenson’s Coffee Cake Recipe.

Spicy Chicken Dill Pickle Salad

Laurie McNamara — Wed, 19 Aug 2026 16:57:16 +0000

This Spicy Chicken Dill Pickle Salad is simple to throw together for a quick and easy lunch or dinner. Super food broccoli slaw is combined with chopped lettuce, red onion and tossed with a quick and easy dill pickle ranch dressing. Serve topped with sliced pickles, grilled chicken and a drizzle of buffalo sauce. This recipe yields 1 serving but can easily be adjusted to make more.

Spicy. Dill. Pickle. Salad.

One of my go-to lunches when I’m not in the mood to cook and just want to throw something together and eat. Let’s recap. A few weeks ago I shared my favorite (big batch) grilled chicken recipe. This week, I shared my recipe for super food broccoli slaw. Now we are combining the two adding in a little lettuce, ranch dressing, dill pickles and drizzling everything in buffalo sauce for an epic salad that’s delicious and couldn’t be any easier to make.

Prepare to fall in love!

To Make This Spicy Chicken Dill Pickle Salad You Will Need:

broccoli super food slaw – This recipe has broccoli stems and florets, cabbages, brussels sprouts, kale, carrots and kohlrabi.
lettuce – Romaine, green leaf -use your favorite!
red onion – This is a measure with your heart type of situation.
ranch dressing – Use homemade or store-bought. Use your favorite!
dill pickle juice – Stretches out the dressing and adds extra dill pickle flavor.
dill pickle – For this salad, I like Claussen mini kosher dill pickles.
grilled chicken – Or use leftover, but this big batch grilled chicken is SO good in this salad.
buffalo sauce – Use homemade or store-bought. For store-bought, I like Kinder’s buttery buffalo or Frank’s brand.
green onion – For a mild yet bright onion flavor.
freshly ground black pepper – Adds some subtle bite and flavor.

In a bowl, add 1 generous cup super food broccoli slaw, 1 cup of chopped lettuce (any!) and some thinly sliced red onion.

Toss to combine.

Add 1 tablespoon ranch dressing into a bowl and combine it with 1½ teaspoons dill pickle juice. Stir to combine.

Pour over the salad mixture.

And toss to combine.

Transfer to a bowl (or just build it in the bowl to begin with lol), top with sliced pickles and grilled chicken. I use 3 to 4 Claussen mini dill pickles. (not sponsored)

Drizzle with buffalo sauce, add a little freshly ground black pepper and a sprinkle with sliced green onions.

So EASY! And so so good!

Click Here For More Salad Recipes!

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

Spicy Chicken Dill Pickle Salad

This recipe yields 1 serving but can easily be adjusted to make more.

Course Mains & Entrees

Cuisine American

Keyword broccoli slaw, chicken, dill pickles, easy recipe, healthy, high protein, lunch, quick and easy, salad, slaw

Prep Time 10

Total Time 10

Servings serving

Calories 321kcal

Author Laurie McNamara

Ingredients

1 cup super food broccoli slaw
1 cup chopped lettuce leaves
thinly sliced red onion measure with your heart
1 tablespoon ranch dressing or more if desired
1½ teaspoons dill pickle juice
3 to 4 small dill pickles I use mini dill pickles
5 ounces grilled chicken thighs I use my Big Batch Grilled Chicken Recipe
1 to 2 tablespoons buffalo sauce homemade or I like Kinder's or Frank's brand
1 green onion sliced
freshly ground black pepper to taste

US Customary - Metric

Instructions

In a bowl, add super food broccoli slaw, chopped lettuce and some thinly sliced red onion. Toss to combine.
In a separate bowl, combine ranch dressing with 1½ dill pickle juice. Stir to combine and pour over the salad mixture. Toss again.
Top with sliced pickles and grilled chicken. Drizzle with buffalo sauce, sprinkle with sliced green onions and some freshly ground black pepper.

Notes

Nutrition

Super Food Broccoli Slaw

Laurie McNamara — Mon, 17 Aug 2026 14:54:31 +0000

Say goodbye to bagged, pre-shredded slaw with this incredible Super Food Broccoli Slaw recipe! A low calorie, nutrient dense mix of healthy and crunchy veggies like broccoli stems and florets, napa cabbage, chopped kale, purple cabbage, thinly sliced brussels spouts, matchstick carrots and kohlrabi. Excellent as a base for a salad, a filling for wraps or topping on tacos! Yields 12 cups.

I may never buy pre-packaged broccoli slaw again.

For quick and easy lunch, I like to grab a bag of super food slaw from the grocery store, toss it with some chopped lettuce to bulk it up a tad and then build a salad from there. However since most of us are not consuming pre-shredded, bagged anything at the moment, I was inspired to create my favorite super food slaw myself. In it you’ll find, tiny broccoli florets and julienned broccoli stems, thinly sliced napa and purple cabbage, finely chopped kale, thinly sliced brussels sprouts, julienned kohlrabi and matchstick carrots. It takes a little time to prep and chop the ingredients in comparison to opening a bag, but I promise you, it’s so worth it in the end.

To Make This Super Food Broccoli Slaw You Will Need:

broccoli stems – About 2 large stems.
broccoli florets – I like to cut them so they are smaller than bite-size.
napa cabbage – Low calorie and nutrient dense, adds delicious texture and crunch!
kale – Use curly leaf or tuscan kale.
brussels sprouts (raw) – High in fiber, vitamins and minerals.
purple cabbage – Adds texture, crunch and a pop of color.
carrots – Lends flavor, sweetness and a pop of color.
kohlrabi – A crunchy cruciferous vegetable that is mild and slightly sweet.

In a large bowl, measure and add 2 cups each julienned broccoli stems, small broccoli florets, thinly slice napa cabbage and finely chopped kale. To julienne you can use a sharp kitchen knife or a julienne peeler – however, both are linked in the printable recipe at the end of this post.

Next add in 1 cup each thinly sliced brussels sprouts, purple cabbage, matchstick carrots and julienned kohlrabi. For what it’s worth, it’s my experience that the julienne peeler doesn’t work great with kohlrabi.

Use tongs to toss well to combine.

Make it a salad:

To make a quick broccoli slaw salad, measure out 6 cups of the super food broccoli slaw and add to a bowl with 1/3 cup toasted sliced almonds and 1/3 cup dried cranberries – I personally like to use reduced sugar dried cranberries for this.

Pour in 1/2 to 3/4 cup of poppy seed dressing, or dress it to your preference.

Toss well to combine.

Serve with a little extra toasted sliced almonds on top and freshly ground black pepper. You can also add sliced red onion, pepitas or sunflower seeds, cubed cheese, or any other veggies or add-ins you want. And I usually make a big batch of grilled chicken on Sunday and will serve it over top.

You can use this super slaw blend a bunch of ways! I use it instead of lettuce in fish or shrimp tacos. As a base in salads and in wraps and I’ve even use it for “egg roll in a bowl”. Which now has me thinking I should probably share that recipe with you.

Anyways, stay tuned, because I’m sharing one of my favorite salads (that I use this slaw in) on Wednesday!

Enjoy! And if you give this Super Food Broccoli Slaw and Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Super Food Broccoli Slaw

Course Mains & Entrees, Side Dish

Cuisine American

Keyword broccoli, coleslaw, healthy, homemade, salad, slaw

Prep Time 45

Total Time 45

Servings servings

Calories 26kcal

Author Laurie McNamara

Equipment

Ingredients

2 cups broccoli stems julienned/matchstick
2 cups broccoli florets cut small
2 cups napa cabbage thinly sliced
2 cups kale finely chopped
1 cup brussels sprouts thinly sliced
1 cup purple cabbage thinly sliced
1 cup kohlrabi peeled and thinly sliced into matchsticks (julienned)
1 cup carrots peeled and thinly sliced into matchsticks (julienned)

US Customary - Metric

Instructions

In a large bowl, measure and add the prepped broccoli stems, florets, napa cabbage, kale, brussels sprouts, purple cabbage, kohlrabi and carrots.
Toss well to combine. See the recipe card below this one for how to make it into a salad.

Notes

Nutrition

Super Food Broccoli Slaw Salad

A quick and easy, super food salad consisting of homemade broccoli slaw, toasted sliced almonds, dried cranberries drizzled with a poppy seed dressing.

Course Mains & Entrees, Side Dishes

Cuisine American

Keyword coleslaw, easy recipe, homemade, salad, slaw

Prep Time 1

Total Time 1

Servings servings

Calories 285kcal

Author Laurie McNamara

Ingredients

6 cups super food broccoli slaw
1/3 cup toasted sliced almonds
1/3 cup dried cranberries I like to use reduced sugar
1/2 cup poppy seed dressing more or less to your preference

US Customary - Metric

Instructions

In a mixing bowl add the super food broccoli slaw, toasted almonds and dried cranberries. Pour in dressing and season with freshly ground black pepper toss to combine and serve.
See list within blog post for modifications and add-ins.
Store in an air-tight container for up to 5 days.

Notes

Nutrition

Serrano Sweet Pea Guacamole

Laurie McNamara — Wed, 12 Aug 2026 04:00:28 +0000

Serrano Sweet Pea Guacamole is inspired by the guacamole from Honchos – a local restaurant in Clarkston, Michigan. In my version, sweet peas, roasted serrano peppers and cilantro are combined with green onions, avocado and fresh lime juice and is topped with Mexicali spiced pepitas. Yields 2 cups.

One of my favorite places to meet friends for lunch is Honcho.

It’s a super cute restaurant in Clarkston, Michigan that has the best coffee, cocktails and house-made cinnamon sugar doughnuts (iykyk). When I’m there I always order the chop salad with chicken and get the sweet pea guacamole and chips as well. The salad is perfection and the guac is flavorful and addictive, which is why I decided to recreate a version at home.

I’m not exactly sure how the folks at Honcho make theirs, but I decided to add roasted serrano peppers for a little heat that I think pairs really well with the sweet pea/cilantro and avocado mash.

Get your tortilla chips ready!

To Make This Serrano Sweet Pea Guacamole You Will Need:

for the pepitas:

pepitas – Use raw and unsalted, shellled pumpkin seeds.
lime juice (freshly squeezed) – Adds flavor and helps adhere the spice blend to the pepitas.
mexicali seasoning – A flavorful homemade blend of cilantro, chili powder, cumin, chipotle, cilantro, oregano, garlic and onion powder.
kosher salt – Enhances the flavors in the spiced pepitas.

for the guacamole:

serrano peppers – Or substitute with jalapeños.
avocado oil spray – This helps develop the char on the outside of the pepper.
english peas – Cooked (steamed) if fresh or thawed if frozen.
cilantro – Lends a pop of bright herbaceous freshness.
avocados – I use 3 good size avocados. Double if using smaller avocados.
green onion – Adds a mild yet bright onion flavor.
lime juice – Adds acidity and will enhance the flavors in the guacamole.

To make this recipe you will need 1 cup cooked English peas which are also known as sweet peas or garden peas. You can use 6 ounces fresh peas or use 1 cup thawed (previously frozen) peas.

Make the Spiced Pepitas:

In a small nonstick skillet, measure and add 1/2 cup pepitas, 1-1/2 teaspoons Mexicali seasoning, a pinch of kosher salt and the juice from 1/2 a lime.

Stir to coat and heat over medium on your stovetop, stirring often for 3 to 4 minutes.

Roast the Serrano Peppers:

Preheat your ovens broiler and arrange your oven rack so that it is 4 to 6 inches away from the heating element. Line a metal baking sheet with foil and add the peppers. Slide under the broiler and broil for 4 to 8 minutes or until charred all over, turn the peppers halfway through to ensure even charring. Watch carefully!

After the peppers are charred, pop them into a bowl and cover with plastic wrap. This allows the steam to work it’s way out, separating the skin from the flesh. Once safe to handle, remove the stems, peel the skin and remove the seeds and ribs.

Make the Guacamole:

In a mini food processor (I’ve linked mine in the recipe printable), measure and add 1 cup (cooked or thawed) sweet peas, cilantro (measure with your heart!), the roasted (skinned and seeded) serrano peppers.

Secure the lid and pulse to combine. It should be somewhat smooth but still a little chunky.

In a bowl, add 3 good size avocados, the pea mixture, 3 chopped green onions, juice of 1/2 a lime and a pinch or two of kosher salt. I like to use potato masher to smash the avocados and combine the ingredients.

Taste and add more salt or lime juice to taste.

The color😍

Transfer to a bowl and top with the spiced pepitas (keeping any extra on the side to add more as needed) and serve with your favorite tortilla chips. I like either these salty lime homemade chips or the La Fiesta brand (not sponsored). Or add to your favorite tacos, fajitas or skillets and rice bowls!

Click Here for more guacamole recipes!

Enjoy! And if you give this Sweet Pea Guacamole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Serrano Sweet Pea Guacamole

Serrano Sweet Pea Guacamole is inspired by the guacamole from Honchos - a local restaurant in Clarkston, Michigan. In my version, sweet peas, roasted serrano peppers and cilantro are combined with green onions, avocado and fresh lime juice and is topped with Mexicali spiced pepitas. Yields 2 cups.

Course Appetizers & Snacks

Cuisine Latin American, Mexican-American

Keyword avocado, cinco de mayo, dip, healthy

Prep Time 20

Cook Time 8

Total Time 28

Servings servings

Calories 163kcal

Author Laurie McNamara

Equipment

KitchenAid Cordless 5-cup Food Chopper

Ingredients

FOR THE PEPITAS:

1/2 cup raw and unsalted pepitas
1/2 lime juiced
1½ teaspoons Mexicali seasoning
kosher salt

FOR THE GUACAMOLE:

2 serrano peppers
1 cup peas steamed if fresh, thawed if frozen
cilantro measure with your heart (or about 1/3 cup)
3 medium to large avocados double the amount if small
3 green onions chopped
1/2 lime juiced (more or less to personal taste)
kosher salt to taste

US Customary - Metric

Instructions

MAKE THE SPICED PEPITAS:

In a small nonstick skillet, measure and add the pepitas, Mexicali seasoning, kosher salt and lime juice. Stir to coat and heat over medium on your stovetop, stirring often for 3 to 4 minutes. Remove off the heat and set of to the side.

ROAST THE SERRANO PEPPERS:

Preheat your ovens broiler and arrange your oven rack so that it is 4 to 6 inches away from the heating element. Line a metal baking sheet with foil and add the peppers. Slide under the broiler and broil for 4 to 8 minutes or until charred all over, turn the peppers halfway through to ensure even charring. Watch carefully!
After the peppers are charred, pop them into a bowl and cover with plastic wrap. This allows the steam to work it’s way out, separating the skin from the flesh. Once safe to handle, remove the stems, peel the skin and remove the seeds and ribs.

MAKE THE GUACAMOLE:

In a mini food processor, measure and add the (cooked or thawed) sweet peas, cilantro (measure with your heart!), the roasted (skinned and seeded) serrano peppers. Secure the lid and pulse to combine. It should be somewhat smooth but still a little chunky.
In a bowl, add the avocados, pea mixture, chopped green onions, lime juice and a pinch or two of kosher salt. Mash to combine. (I like to use potato masher to smash the avocados and combine the ingredients.)
Taste and add more salt or lime juice to taste.
Transfer the guacamole to a bowl and top with some of the spiced pepitas, keeping the extra on the side to add more as neede.

Notes

Nutrition

This recipe was originally posted on April 10th, 2024 and has been updated with clear and concise instructions, new photography and helpful information

Blackened Fish Tacos with Cilantro Pesto Slaw

Laurie McNamara — Mon, 10 Aug 2026 04:00:12 +0000

These are the best Blackened Fish Tacos! In this recipe, soft flour tortillas are filled with a simple cilantro pesto slaw, tender and flavorful blackened cod, slices of creamy avocado and a zigzag of chipotle crema. Yields 6 (2 tacos per person) servings.

Hello and welcome the the post where I gush nonstop about the fish tacos that changed my life. It’s true. After having blackened rockfish tacos in Maryland earlier this month, they were all I could think about the following week once I was back home.

So you KNOW I had to recreate them. the tacos were built like this: soft flour tortillas, cilantro pesto slaw, blackened fish, avocado and a zigzag of chipotle crema or sauce.

A colorful, flavorful and textural explosion!

I always recommend making the chipotle crema first and popping it into the fridge. Doing this gives the flavors a chance to develop and infuse.
To make the crema; add to your blender or mini food processor 1/4 cup plain nonfat greek yogurt, 2 (rounded) tablespoons mayonnaise, the juice of 1/2 a lime, 2 small to medium chipotle peppers (in adobo sauce), 3/4 teaspoon ground chipotle powder and 1/4 teaspoon garlic powder.

Turn on the food processor and blend until smooth.

Then refrigerate until ready to use. IF you have a squeeze bottle, it would be perfect for making the zigzag 🙂

Next season 1-1/2 to 2 pounds firm white fish with homemade blackened seasoning. Since I can’t find rockfish in Michigan (whomp-whomp) I went with cod because it’s a mild and firm white fish. With that said, tilapia or barramundi would totally work.

What is Blackened Seasoning?

It’s a mixture of garlic powder, paprika, smoked paprika, dried thyme, oregano, garlic powder, salt, pepper and cayenne. Think of it as a milder cajun seasoning. And it’s delicious sprinkled on fish, chicken or vegetables! Really anything. You can grill, roast or mix it into dips, however I believe the more traditional method is searing the food in a hot skillet with butter. YUM.

Next, heat 1 tablespoon butter with 1 teaspoon extra light olive oil in a large (12-inch) cast iron skillet.

Sear the seasoned fish for 4 to 5 minutes per side. As a result, the spices get all toasty and the fish is flakey and tender. Also, depending on thickness, the fish may need more or less time.

Once the fish is flakey and opaque, transfer it to a clean plate and repeat with the remaining fish.

Adjust the heat under the skillet as needed. Ps. this smells amazing!

Now this SLAW! It’s crazy delicious and so ridiculously simple. The day before I made this cilantro pesto. Literally just throw everything in a food processor and poof! you’re done. Then, on the day of, I dumped a 16 ounce bag of pre-shredded slaw mix into a bowl and then added about 3/4 of the cilantro pesto.

Toss. Boom. Done.

Finally, it’s time to build the tacos. First place a generous amount of the cilantro pesto slaw onto warm flour tortillas. Next top with small pieces of the blackened fish and slices of ripe avocado. Lastly, add a zigzag of the chipotle crema and squeeze some lime over top.

How To MAKE Ripe Avocados To LAST:

The trick to storing ripe avocados so they last is a no-brainer, it’s easy and effective and has saved me SO much money. First buy hard to the touch, bright green avocados and allow them to ripen on the counter. Once they are black, soft to the touch (NOT squishy) pop them into the fridge. Because here is where they will last for quite a few days! You guys this has changed my life and I owe this trick to my sisters. No more wasted avocados!

Lastly, crack open a cervasa or pour a glass of white wine, then kick up your feet and enjoy.

Needless to say, because these tacos are sooooo fantastic and delicious, I ate them for lunch 3 days in a row. My house smelled like fish for what seemed like forever and my family loved it. However not as much as I loved these tacos!

What’s my favorite? Oooh that’s tough because I do love the combination of crunchy slaw and spice-crusted fish. And also the creamy avocado and the chipotle crema. Gah! These are SO good, it’s hard to choose. I think you should just make them and let me know what YOU loved about them!

Give them a try, because I have a feeling you won’t regret it.

Enjoy! And if you give this Blackened Fish Tacos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Blackened Fish Tacos with Cilantro Pesto Slaw

Course Mains & Entrees

Cuisine American

Keyword blackened seasoning, fish, fish tacos, healthy, seafood

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 297kcal

Author Laurie McNamara

Ingredients

FOR THE CHIPOTLE CREMA:

1/4 cup plain non-fat greek yogurt
2 tablespoons mayonnaise
1/2 lime juiced
2 chipotle peppers in adobo
3/4 teaspoon chipotle powder
1/4 teaspoon garlic powder

FOR THE CILANTRO SLAW:

16 ounces slaw mix shredded cabbage and carrots
1/2 cup cilantro pesto or more if needed

FOR THE FISH TACOS:

1½ to 2 pounds white fish firm fish like cod, barramundi or rockfish
homemade blackened seasoning
2 to 3 tablespoons butter
2 tablespoon light olive oil

cilantro minced, for garnish
radish thinly sliced, for garnish

US Customary - Metric

Instructions

FOR THE CHIPOTLE CREMA:

To your blender or mini food processor add yogurt, mayonnaise, lime juice, chipotle peppers, ground chipotle and garlic powder. Secure the lid and blend until smooth.
Refrigerate until ready to use.

FOR THE SLAW:

In a large bowl combine slaw mix and the pesto and toss to combine. Add more pesto if needed.

FOR THE FISH:

Pat the fish dry and season with both sides with the blackened seasoning. I eyeball this.
Next, heat 1 tablespoon butter with 1 teaspoon extra light olive oil in a large (12-inch) cast iron skillet. Sear the seasoned fish for 4 to 5 minutes per side.
Once the fish is flakey and opaque, transfer it to a clean plate and repeat this step with adding the remaining butter and oil to the skillet and searing the seasoned fish on both sides. Adjust the heat under the skillet as needed.

FOR THE TACOS:

Place a generous amount of the cilantro pesto slaw onto warm flour tortillas. Then top with small pieces of the blackened fish and slices of ripe avocado. Lastly, add a zigzag of the chipotle crema and squeeze some lime juice over top.
Finish with minced cilantro and/or thinly sliced radish.

Notes

Nutrition

This recipe was originally posted on April 24, 2019 and has been updated with clear and concise instructions, new photography and helpful information.

Turkey Provolone Italian Loaf Sandwich

Laurie McNamara — Wed, 05 Aug 2026 16:16:13 +0000

This Turkey Provolone Italian Loaf Sandwich is perfect for a day on the lake or at the beach or pool! Garlic mayo, dill pickles, turkey lunch meat, provolone, potato chips, red onion and lightly dressed arugula is layered in a hollowed out italian bread boule. This easy recipe will serve 4.

Meet my most recent sandwich addiction.

If you’ve been around here for a while, you might remember me sharing this California Club version from back in 2019. All these year later, I still love a loaf sandwich. Not only because it’s easy but they are also pretty fun to put together. In this most recent sandwich, simply hollow out a bread boule, smear with garlic mayo and then fill with sliced dill pickles, turkey (or chicken) deli meat, provolone cheese, kettle cooked potato chips, red onion and lightly dressed arugula. Then cut into fourths and serve! It really is that simple.

And if you don’t want to go the bread boule route, you can of course use slices of sourdough or italian bread and follow the same steps. However, you may need to adjust the quantity of the ingredients to make it work.

To Make This Turkey Provolone Loaf Sandwich You Will Need:

italian bread boule – Try to find a 18 to 22 ounce italian or sourdough boule.
garlic mayo – Use homemade or store-bought.
green goddess seasoning – This is made by Trader Joe’s and I’ve linked it below in the printable recipe. (not sponsored)
dill pickle slices – Use your favorite!
turkey deli meat – Chicken deli meat can also be used.
provolone cheese – Mild, buttery and slightly sweet flavor.
kettle cooked potato chips – Use a potato chip that is thick and has good crunch.
red onion – Lends delicious and slightly sharp onion flavor.
arugula – A fresh leafy green that is slightly bitter and peppery.
olive oil – Use a good quality olive oil meant for drizzling or finishing a dish.
lemon juice – Adds bright flavor, acidity and tang.
kosher salt – Enhances flavor.
freshly ground black pepper – Lends some subtle bite and flavor.

For this recipe, I use an Italian bread boule. However, you could also just use sliced italian bread or sourdough.

With a serrated bread knife held at a slight angle, cut the top off the bread boule. With your impeccably clean hands, hollow out the bread bowl and slice off the excess bread from under the top that you just removed.

Note: You can save the bread you’ve removed to make breadcrumbs.

Spread the inside of the bread boule with 3 tablespoons of garlic mayo (aioli) or more to taste. Use homemade or store-bought (Graza’s garlic aioli is a really good option! – not sponsored)

Sprinkle with Trader Joe’s green goddess seasoning – I eyeball this.

Arrange 6 or so pickle slices in an even layer. This will of course depend on how big your slices of pickles are.

Arrange 1/4 to 1/3 pound of either turkey or chicken deli meat.

Next, arrange 4 slices of provolone cheese on top of the deli meat.

Arrange an even layer (or thereabouts) of kettle cooked potato chips. The thicker the chip, the better – so they stay crunchy!

Arrange with thinly sliced red onion, about 1/4 cup or so.

Next add a generous handful of baby arugula to a bowl. Drizzle with a teaspoon of olive oil and 1 teaspoon of freshly squeezed lemon juice. Season with a small pinch of kosher salt and some freshly ground black pepper. Toss well to coat.

Arrange the dressed arugula on top of the bread would.

Replace the top of the loaf.

Cut into fourths.

And serve!

Click Here For More Sandwich Ideas and Recipes!

Enjoy! And if you give this Turkey Provolone Italian Loaf Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Turkey Provolone Italian Loaf Sandwich

Course Mains & Entrees

Cuisine American, Italian

Keyword bread boule, chicken, quick and easy, sandwich, summer recipe, turkey

Prep Time 15

Total Time 15

Servings servings

Calories 360kcal

Author Laurie McNamara

Equipment

Trader Joe's Green Goddess Seasoning

Ingredients

1 bread boule
3 tablespoons garlic mayo more or less to taste
green goddess seasoning to taste
6 dill pickle slices more or less as needed
1/3 pound turkey or chicken deli meat thinly sliced
1 large handful kettle cooked potato chips as needed
1/4 cup red onion thinly sliced
2 handfuls arugula
1 drizzle olive oil
1 squeeze fresh lemon juice
1 pinch kosher salt
freshly ground black pepper

US Customary - Metric

Instructions

With a serrated bread knife held at a slight angle, cut the top off the bread boule. With your impeccably clean hands, hollow out the bread bowl and slice off the excess bread from under the top that you just removed.

Note: You can save the bread you’ve removed to make breadcrumbs.

Spread the inside of the bread boule with the garlic mayo and sprinkle with Trader Joe’s green goddess seasoning – I eyeball this. Then arrange and layer the pickle slices, turkey, provolone, potato chips and red onions.
Next, add a handful or two of baby arugula to a bowl. Drizzle with olive oil and lemon juice and season with salt and pepper. Toss to coat and then add into the bread boule. Replace the top of the loaf and cut into fourths.

Notes

Nutrition

Italian Grinder Dense Bean Salad

Laurie McNamara — Mon, 03 Aug 2026 13:05:38 +0000

Everything you love about a grinder sandwich is in this Italian Grinder Dense Bean Salad. Sliced salami and pepperoni, cherry tomatoes, red onion and pepperoncini peppers are tossed with cubed mozzarella and provolone cheese, 3 different beans and a creamy grinder dressing. Yields approximately 8 cups.

Another week, a new dense bean salad.

To be fair, I did warn you that dense bean salads would be my entire personality this summer… year? With that said, here is the second recipe from my growing list of bean salads. Inspired by the grinder sandwich this has everything you love about that incredible sandwich but in dense bean salad form. Three different types of beans combined with salami, pepperoni, cubed mozzarella and provolone cheese, juicy cherry tomatoes, briny pepperoncini and sliced red onion tossed in a ridiculously delicious and lusciously creamy grinder dressing.

Serve this as is or as a side dish, but I personally like it with grilled chicken and/or grilled italian bread.

To Make This Italian Grinder Dense Bean Salad You Will Need:

for the dressing:

italian seasoning – Use homemade or store-bought.
kosher salt – Enhances the flavors in the dressing.
freshly ground black pepper – Adds distinct bite and flavor.
garlic paste – Or substitute with freshly grated.
mayonnaise – Lends richness and creaminess.
red wine vinegar – Adds a punchier more vibrant and tangy flavor.
dijon mustard – Adds flavor and helps to emulsify the dressing.
olive oil – Adds richness and flavor.

for the salad:

cannellini beans – Or use great northern beans.
roman beans – These are also known as barlotti or cranberry beans. (linked in recipe printable)
great northern beans – Or use cannellini beans.
mozzarella cheese – Adds mild flavor and soft texture.
sharp provolone cheese – Lends bold, savory and tangy flavor.
italian dry salami – I like Columbus reduced sodium (not sponsored).
pepperoni – I like Columbus uncured pepperoni (not sponsored).
cherry tomatoes – Adds the perfect balance of sweet and tangy.
pepperoncini peppers (sliced) – Adds mild to spicy heat and delicious tangy flavor.
red onion – Lends delicious and slightly sharp onion flavor.
basil (fresh) – Gives this salad bright herbaceous flavor.
parmesan cheese – Adds a touch of nuttiness. Use freshly grated for best flavor.
parsley (fresh) – Optional for serving.

Make The Dressing:

In a bowl or liquid measuring cup, measure and add 1 teaspoon Italian seasoning, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper, 1 teaspoon garlic paste (or freshly grated), 2 tablespoons red wine vinegar, 1 teaspoon dijon mustard, 2 tablespoons mayonnaise and 1/4 cup olive oil.

Want a little heat? Add in a pinch or two of red pepper flakes.

Whisk to combine and set off to the side.

What Type of Beans Work For This Dense Bean Salad?

For this Italian Grinder Dense Bean Salad, I’m using three types of beans; cannellini, Roman beans (aka barlotti or cranberry beans), and great northern beans. I like to use canned beans which allows you to whip this salad up quickly. Just be sure to rinse the beans thoroughly in a colander and drain well.

Note: If you can’t fine barlotti beans at your store, I’ve linked them in my recipe printable at the bottom of this post.

In a large bowl, add the 3 types of beans, 3 ounces of both cubed mozzarella and provolone cheese, 3 ounces of both salami and pepperoni (sliced), 1½ cups cherry tomato halves, 1/3 cup thinly sliced red onion, 1/2 cup sliced pepperoncini peppers, 1/4 cup thinly sliced fresh basil and 2 tablespoons freshly grated parmesan cheese (plus more for serving).

Pour the creamy grinder dressing over top.

Toss well to combine.

FOR SERVING:

To serve, transfer to a large serving platter or bowl and top with a little extra chopped parsley and parmesan cheese.

How to Store This Dense Bean Salad:

Store in an air-tight container or individual serving dishes with tight-fitting lid(s) and store in the refrigerator.

How long Will this Dense Bean Salad Last?

If store properly, it should last up to 4 to 6 days.

Click Here For More Dense Bean Salad Recipes!

Enjoy! And if you give this Italian Grinder Dense Bean Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Italian Grinder Dense Bean Salad

Yields approximately 8 cups.

Course Mains & Entrees, Salads, Side Dishes

Cuisine American, Italian

Keyword bean salad, beans, dense bean salad, easy, high fiber

Servings servings

Calories 353kcal

Author Laurie McNamara

Equipment

DeLallo Roman (Barlotti) Beans

Ingredients

FOR THE DRESSING:

1 teaspoons italian seasoning
1/4 teaspoon kosher salt or more to taste
1/8 teaspoon freshly ground black pepper or more to taste
1 teaspoon garlic paste or use freshly grated
1 teaspoon dijon mustard
1/4 cup olive oil
2 tablespoons mayonnaise
2 tablespoon red wine vinegar

FOR THE SALAD:

1 (15 ounce) can cannellini beans rinsed and drained
1 (15 ounce) can roman beans (barlotti or cranberry beans) rinsed and drained
1 (15 ounce) can great northern beans rinsed and drained
3 ounces mozzarella cheese diced into small cubes
3 ounces provolone cheese diced into small cubes
3 ounces salami slices sliced into strips
3 ounces pepperoni slices sliced into strips
1½ cups cherry tomato halves
1/2 cup sliced pepperoncini peppers
1/3 cup red onion thinly sliced
1/4 cup fresh basil leaves thinly sliced
2 tablespoons grated fresh parmesan cheese
1 tablespoon parsley finely chopped, for serving

US Customary - Metric

Instructions

MAKE THE DRESSING:

In a bowl or 2-cup liquid measuring cup, measure and add Italian seasoning, kosher salt, black pepper, garlic paste (or freshly grated), red wine vinegar, dijon mustard, mayonnaise and olive oil. Whisk well to combine.

You may want to whisk again before using.

MAKE THE SALAD:

In a large bowl, add the beans, mozzarella and provolone cheese, salami and pepperoni, cherry tomato halves, red onion, pepperoncini, basil and parmesan cheese. Pour the creamy grinder dressing over top and toss well to combine.
Taste and season with more salt and pepper to taste. Serve with a little chopped parsley and extra parmesan cheese over top.

Notes

Nutrition

No-Churn Chocolate Ice Cream

Laurie McNamara — Fri, 31 Jul 2026 15:51:00 +0000

This No-Churn Chocolate Ice Cream is rich and chocolatey and so simple to make! A blend of bittersweet chocolate, unsweetened dutch process and dark cocoa powder, vanilla and a little bit of salt is combined with sweetened condensed milk and folded into freshly whipped cream. Once frozen, scoop and serve and sprinkle with any desired toppings. Yields approximately 10 (½-cup) servings

I love no-churn ice cream!

Since discovering its existence many years ago, I won’t go back to the old fashioned way of making ice cream that includes tempering eggs and using an ice cream maker. Yeah, no thank you. Most no-churn recipes take well under an hour to prepare and you just need to allow it time to freeze and you have incredible ice cream in no time.

And while mint chocolate chip is my most favorite ice cream flavor, next to heavenly hash and cookie butter, chocolate is up there in my top 5. It’s so simple, rich and chocolatey and can be customized by adding your favorite toppings like toasted nuts, sprinkles, mini chocolate chips or marshmallows. Really the options are endless, but scoops of chocolate ice cream in a waffle bowl or cone is my favorite way to enjoy it.

I’m still not great at scooping ice cream (or cutting bars or brownies) but you know what? It is what it is.

To Make This No-Churn Chocolate Ice Cream You Will Need:

bittersweet chocolate – Use bar chocolate instead of bittersweet chocolate chips.
sweetened condensed milk – Used for sweetening.
unsweetened dutch process cocoa – This will dissolve smoothly while deepens the color and reduces bitterness in the ice cream.
unsweetened dark cocoa powder – Like Hershey’s Special Dark or substitute with Guittard’s Cocoa Rouge cocoa powder.
fine salt – Helps to balance sweetness and flavor.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
heavy whipping cream – Once whipped, it adds volume, richness and creaminess to the ice cream base.

Chill Your Bowl:

Chill a large mixing bowl. I like to pop a large glass mixing bowl into the freezer for about 30 minutes while I prep the ice cream base. This will help speed up the whipping (cream) process.

MAKE THE ICE CREAM:

Add 4 ounces bittersweet chocolate to a glass (heat safe) mixing bowl that will fit on top of a saucepan. Fill a sauce pan with about an inch of water and bring to a low simmer. Set the bowl on the saucepan – the water should not reach or touch the bottom of the bowl.

Stir until the chocolate has melted. Use oven mitts to remove the bowl to trivet.

To the melted chocolate, add 1 (14 ounce) can sweetened condensed milk

Then measure and add 3 tablespoons unsweetened dutch process cocoa, 3 tablespoons unsweetened dark cocoa, 1/4 teaspoon fine salt and 1 teaspoon vanilla extract.

WHAT IS DUTCH PROCESS COCOA?

It is the process in which cocoa solids are treated with an alkalizing agent which reduces the natural acidity of the cocoa so it is less bitter.

Stir to incorporate.

And set off to the side.

Remove the chilled bowl and pour in 2 cups heavy whipping cream.

Use a hand mixer with the whip attachment over medium speed.

As the cream thickens, increase the speed, whipping until stiff peaks form.

Add the whipped cream in to the large bowl with the chocolate mixture.

Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain.

Be patient with this. This process will take some time and give your arm muscles a workout.

Transfer the ice cream base into a freezer-safe dish and spread evenly.

Cover with a lid or foil and freeze for 8 hours or overnight.

Serve:

When ready to serve, remove from the freezer at least 20 to 30 minutes before serving. Using a ice cream scoop that has heated under running hot water helps too.

Feel free to serve as is or top with toasted almonds, mini chocolate chips, mini marshmallows, sprinkles or any other topping your heart desires.

CLICK HERE FOR MORE NO-CHURN ICE CREAM RECIPES!

Enjoy! And if you give this No-Churn Chocolate Ice Cream recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

No-Churn Chocolate Ice Cream

Yields approximately 10 (½-cup) servings.

Course Desserts & Sweet Treats

Cuisine American

Keyword chocolate, chocolate ice cream, cool treat, easy recipe, homemade, ice cream, no churn, summer

Prep Time 25

Total Time 8 25

Servings servings

Calories 363kcal

Author Laurie McNamara

Equipment

Ingredients

4 ounces bittersweet chocolate (bar) chopped
14 ounces canned sweetened condensed milk
3 tablespoons unsweetened dutch process cocoa
3 tablespoons dark cocoa or cocoa rouge like Hershey's Special Dark or Guittard
1/4 teaspoon fine salt
1 teaspoon vanilla extract
2 cups heavy whipping cream

US Customary - Metric

Instructions

Chill a large mixing bowl. I like to pop my bowl into the freezer while I prepare the ice cream base. This helps speed up the whipping process.

Add the chopped chocolate to a glass (heat safe) mixing bowl that will fit on top of a saucepan. Fill a sauce pan with about an inch of water and bring to a low simmer. Set the bowl on the saucepan – the water should not reach or touch the bottom of the bowl. Stir until the chocolate has melted. Use oven mitts to remove the bowl to trivet.

Be mindful of the steam to avoid burning yourself.

To the melted chocolate, add sweetened condensed milk, unsweetened dutch process cocoa, unsweetened dark cocoa, fine salt and vanilla extract. Stir to incorporate and set off to the side.
Remove the chilled bowl and pour in the heavy whipping cream. Use a hand mixer with the whip attachment over medium speed. As the cream thickens, increase the speed, whipping until stiff peaks form.
Add the whipped cream in to the large bowl with the chocolate mixture. Using a large spatula, gently and carefully fold the two together using big sweeps until combined and no streaks remain. Be patient with this. This process will take some time and give your arm muscles quite the workout.
Transfer the ice cream base into a freezer-safe dish, spread evenly and cover with foil. Freeze for 8 hours or overnight.
When ready to serve, remove from the freezer at least 20 to 30 minutes before serving. Using a ice cream scoop that has heated under running hot water helps too.

Notes

Nutrition