Simply Scratch

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 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 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

Easy Hash Browns Breakfast Burritos

Laurie McNamara — Wed, 29 Jul 2026 04:00:00 +0000

Easy Hash Browns Breakfast Burritos make for a delicious and filling breakfast. Fluffy scrambled eggs, sautéed onions and jalapeños, sausage, crispy hash browns and cheese rolled into soft flour tortillas. We like to pop ours into the air fryer (or under the broiler) to allow the cheese to melt and to get a crispy exterior. Serve with sour cream and salsa or any of your favorite toppings! Yields 4 burritos.

This recipe happened by accident.

Some of the best ones do! Especially when you aren’t worried following specific directions. This is one of those easy and versatile recipes you can play with the ingredients. For example, swap sausage for bacon, use potatoes instead of tater tots. Use different cheeses, salsas or only use egg whites. It’s a somewhat of a blank canvas with lots of delicious opportunity.

So go on, get creative and enjoy!

Here’s our favorite way to make tasty breakfast burritos!

To Make These Easy Hash Brown Breakfast Burritos You Will Need:

eggs – Adds protein and is the base filling ingredient for these burritos.
olive oil – Adds richness and flavor. Sub with unsalted butter or avocado oil.
yellow onion – Lends delicious onion flavor.
jalapeño (ribs and seeds removed) – Adds flavor without a lot of spice.
cooked sausage – I’m using pre-cooked turkey sausage (because EASY) but use any sausage you like – just cook (and drain the fat) it first.
green onion – Adds fresh onion flavor.
cheese – I like to use pepper jack or spicy colby jack cheese. Use your favorite!
mini tater tots – Baked or air-fried until crispy. Or substitue with leftover cooked potatoes.
tortillas – You will want to use the larger burrito size tortillas.

Crack and add 6 large eggs into a bowl or large liquid measuring cup.

Whisk well until combined and set off to the side.

In a 10-inch skillet, add 1 tablespoon olive oil, 1 to 1-1/2 cups sausage crumbles (I’m using turkey sausage) and 1 diced jalapeño pepper.

If you cooked the sausage yourself, you can omit adding it here.

Over medium to medium-low heat, cook for a few minutes until the onion is tender and the sausage is golden brown in spots. Once cooked, transfer to a plate and set off to the side.

Reduce the heat under the pan to low and lightly spray with nonstick oil before pouring in the whisked eggs. Scrape the bottom of the pan with a spatula as the eggs cook.

Once the eggs are fluffy and cooked through, add in the sausage and onion mixture.

Remove off the heat, add in 1/3 cup sliced green onion and stir to combine.

Build The Burritos:

To a warmed tortillas add 1/4 cup pepper jack or cheese of choice, just right of center on each one.

Add 1/4 of the egg and sausage mixture on top of the cheese.

Add a handful or so of crispy mini tater tots.

Fold in the top and bottom of the tortilla and roll to seal the burrito.

Place the burritos (seam-side down) on a small rimmed baking sheet and lightly spray the tops with nonstick spray.

Chose Your Method For Toasting:

Air Fryer: Preheat your air fryer to 360°. Depending on the size of your air fryer, work in batches, placing the burritos seam-side down in and even layer and air frying for 6 to 10 minutes or until the tortilla is a golden brown.

Broil: Move the oven rack to the highest position and preheat your ovens broiler to low. Broil until lightly golden. Watch carefully to avoid burning. You may want to (carefully) flip the burritos in order to crisp both sides.

Press: Preheat your panini press and work in batches “grilling” until golden brown.

What To Serve With Breakfast Burritos:

sour cream or plain nonfat greek yogurt
salsa or pico de gallo
guacamole
hot sauce

Enjoy! And if you give this Easy Hash Browns Breakfast Burritos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Easy Hash Browns Breakfast Burritos

Course Breakfast & Brunch

Cuisine American

Keyword black pepper, Colby Jack, eggs, red pepper flakes, sausage links, Tomato, tortillas

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 620kcal

Author Laurie McNamara

Ingredients

6 large eggs
1 tablespoon olive oil butter or avocado oil
1/2 yellow onion
1 jalapeño finely diced (seeds and ribs removed)
1 to 1½ cup cooked turkey sausage crumbles
3 green onions sliced
1 cup shredded cheese we like pepper jack or a spicy colby jack cheese
12 ounces mini tater tots Baked or air-fried until crispy
4 large flour tortillas burrito size

US Customary - Metric

Instructions

Crack and add the eggs into a bowl or large liquid measuring cup. Whisk well until combined and set off to the side.
In a 10-inch skillet, add olive oil, sausage crumbles (if using pre-cooked turkey sausage) and jalapeño pepper. If you cooked the sausage yourself, you can omit adding it here.
Over medium to medium-low heat, cook for 8 minutes or until the onion is tender and the sausage is golden brown in spots. Once cooked, transfer to a plate and set off to the side.
Reduce the heat under the pan to low and lightly spray with nonstick oil before pouring in the whisked eggs. Scrape the bottom of the pan with a spatula as the eggs cook.
Once the eggs are fluffy and cooked through, add in the sausage and onion mixture. Remove off the heat, add in the sliced green onion and stir to combine.
To warmed tortillas add 1/4 cup shredded cheese. Top the cheese with 1/4 of the egg and sausage mixture and a handful or so of crispy mini tater tots.
Fold in the top and bottom of the tortilla and roll to seal the burrito.
Place the burritos (seam-side down) on a small rimmed baking sheet and then lightly spray the tops with nonstick spray.
Air Fry: Preheat your air fryer to 360°. Depending on the size of your air fryer, work in batches, placing the burritos seam-side down in and even layer and air frying for 6 to 10 minutes or until the tortilla is a golden brown.
or
Broil: Move the oven rack to the highest position and preheat your ovens broiler to low. Broil until lightly golden. Watch carefully to avoid burning. You may want to (carefully) flip the burritos in order to crisp both sides.
or
Press: Preheat your panini press and work in batches "grilling" until golden brown.
Serve with desired toppings lis sour cream or plain nonfat greek yogurt, salsa or pico de Gallo ,guacamole and hot sauce.

Notes

Nutrition

This recipe was originally posted on July 31st, 2023 and has been updated with clear and concise instructions, new photography and helpful information.

Homemade Strawberry Shortcake

Laurie McNamara — Mon, 27 Jul 2026 04:00:13 +0000

What’s summer without Homemade Strawberry Shortcake? A super simple and tender homemade shortcake biscuit is halved and layered with a luscious, ruby-red, fresh strawberry topping and dollops of homemade whipped cream. Serves 8.

Summer = Strawberry Shortcake.

And this is by far the BEST strawberry shortcake recipe. An easy to make, soft and tender shortcake biscuit (sprinkled with sugar before baking gives it a sugary crunch!) is halved and topped with an incredible strawberry topping and homemade whipped cream.

Normally I’m use angel food cake as the base because I never was a fan of bisquick-type biscuits. However, these biscuits are something different. They are light and airy, flavorful and have a delectable crisp sugary top. This paired with the glossy strawberries and whipped cream makes these homemade strawberry shortcakes easily the best I’ve ever had.

And I can’t stress enough about how easy this recipe is. It’s basically foolproof, which is why I won’t make another recipe ever again. I mean, I just made these last week and I’m already planning on making them this weekend. Sorry not sorry.

To Make The Strawberry Shortcakes You Will Need:

for the shortcake biscuits:

unbleached all-purpose flour – The base for the shortcake biscuits.
cornstarch – Helps create a crumbly and tender dessert-like texture.
baking powder – Will create lightness in the dough, which makes the biscuits rise and gives them a fluffy crumb.
baking soda – Creates a gas while baking which helps the biscuits rise.
granulated sugar – Added for flavor and sweetness.
fine salt –Can use sea salt or pink himalayan.
cold unsalted butter – Cut butter into cubes and chill or freeze. Using cold butter makes lighter biscuits.
buttermilk – Adds a pleasant tanginess.
turbinado sugar – For sprinkling before baking. Gives these shortcake biscuits a little something special.

strawberry topping:

strawberries – Locally grown or organic has the best flavor.
seedless raspberry jam – Enhances the flavor of the strawberries but also deepens the color and thickens the sauce.
granulated sugar – Adds sweetness and will bring out the natural juices of the strawberries.

for homemade whipped cream:

heavy whipping cream – Or heavy cream is a must. And it should be very cold.
vanilla extract – Gives the whipped cream subtle flavor.
powdered sugar – For sweetening and flavor.

Make The Shortcake Biscuits:

Preheat your oven to 425° and line a rimmed baking sheet with parchment or a silicone mat.

In a medium mixing bowl, measure and add; 2 cups unbleached all-purpose flour, 3 tablespoons cornstarch, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 2 tablespoons granulated sugar and 1 teaspoon fine salt (sea salt or pink Himalayan). Whisk to combine.

Add in 10 tablespoons of cubed, cold unsalted butter.

Use your impeccably clean hands to rub the butter into the flour.

Stop once the mixture is coarse with pea-size clumps of butter throughout.

Pour in 3/4 cup of buttermilk.

What Type Of Buttermilk To Use in Baking?

Regular buttermilk is always my first choice and I love Guernsey brand (not sponsored!). Not only because Guernsey is a local Michigan brand but also because of their high standards and quality products. With that said, with most biscuit recipes calling for buttermilk, low-fat and regular buttermilk can be used interchangeably. And if ever in a pinch you can mix milk with lemon juice or white vinegar, let it sit for 5 minutes and you will get a tangy mixture quite similar to buttermilk.

How To Make A Buttermilk Substitute:

For every 1 cup of buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or vinegar. For this recipe, you would need 3/4 cup milk and 3/4 tablespoon (eyeball it) of lemon juice or white vinegar.

Using a rubber spatula, stir until the mixture comes together and forms a shaggy dough. If you’re noticing a bit of dry ingredients in the bottom of the bowl, go ahead and add 1 extra tablespoon of buttermilk.

Divide the dough into 8 equal portions and roughly shape into 8 craggy looking balls. The less perfect the ball, the better it will turn out once baked.

Place the balls onto your prepared pan, sprinkle with 2 tablespoons of turbinado sugar. I gently press on the balls a little to flatten them a smidgen. This way they hold more of the sugar.

Bake the shortcake biscuits on the middle rack of your preheated oven for 12 to 14 minutes. Rotate the pan halfway to insure even baking and browning.

Once baked, remove and set off to the side.

MAKE THE STRAWBERRY TOPPING:

While the shortcake biscuits are baking, rinse (or soak) 2 pounds of strawberries before trimming off the green strawberry tops. Because I’m using local michigan strawberries, I don’t find it necessary to hull or cut out the center part of the strawberry.

If you’re someone who likes extra strawberry topping, increase strawberries to 2½ or 3 pounds (total).

Next, add 1/3 of the sliced strawberries to a bowl and mash with a potato masher.

Stop once it resembles a thick yet lumpy puree.

Add the remaining sliced strawberries to the bowl.

To that, add 1/2 cup granulated sugar and 3 tablespoons seedless raspberry jam. The jam not only enhances the flavor of the strawberries (I promise you won’t taste raspberry at all) but also deepens the color and thickens the sauce.

Toss well to combine and set off to the side for at least 10 to 15 minutes.

After some time you will notice the strawberries soften and release their juices.

Meanwhile make homemade whipped cream! I’ve included the recipe and instructions in the recipe printable, but you can click here for the step-by-step post.

Use a serrated knife to carefully cut the shortcake biscuits in half horizontally. Top with spoonfuls of the strawberries, allowing them to spill onto the plate.

Top with a few dollops of homemade whipped cream and replace the top half of the biscuit.

Lastly, top with a little more whipped cream and a spoonful of the strawberries. And prepare yourself to fall in love!

Tips For Making Homemade Strawberry Shortcake:

I would not recommend making these biscuits days or even several hours in advance. In my opinion they taste best when eaten shortly after baking. Although my family still loves them hours or the next day after baking. I guess I’m just picky. However, I would suggest to make the dough in advance and shape them into balls and keep refrigerated until ready to bake.
Do carefully cut the biscuits using a serrated knife. They are delicate!
If possible use local or organic strawberries. They produce the best flavor.
Homemade whipped cream is best but store-bought is okay too! No judgement!

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

Homemade Strawberry Shortcake

What's summer without Homemade Strawberry Shortcake? A super simple and tender homemade shortcake biscuit is halved and layered with a luscious, ruby-red, fresh strawberry topping and dollops of homemade whipped cream.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, from scratch, homemade, shortcake, strawberry, summer dessert

Prep Time 40

Cook Time 15

Total Time 50

Servings servings

Calories 606kcal

Author Laurie McNamara

Ingredients

FOR THE SHORTCAKE BISCUITS:

2 cups unbleached all-purpose flour
3 tablespoons cornstarch
1 tablespoon baking powder
1/4 teaspoon baking soda
2 tablespoons granulated sugar
1 teaspoon fine salt sea salt or Himalayan
10 tablespoons cold unsalted butter quartered into 1/4-inch cubes
2 tablespoons turbinado sugar (like Sugar in the Raw)
3/4 cup whole buttermilk

FOR THE STRAWBERRIES:

2 pounds fresh strawberries trimmed and sliced 1/4-inch slices (see notes)
1/2 cup granulated sugar
3 tablespoons seedless raspberry jam

FOR THE HOMEMADE WHIPPED CREAM:

2 cups heavy whipping cream
1 teaspoon pure vanilla extract
2 tablespoons powdered sugar sifted

US Customary - Metric

Instructions

MAKE THE SHORTCAKE BISCUITS:

PREHEAT YOUR OVEN TO 425°F (OR 220°C).
Line a rimmed baking sheet with parchment or a silicone mat.
In a medium mixing bowl, measure and add; unbleached all-purpose flour, cornstarch, baking powder, baking soda, sugar and fine salt.
Whisk to combine.
Add in the cubed, cold unsalted butter. Using your impeccably clean hands, rub the butter into the flour. Stop once the mixture is coarse with pea-size clumps of butter throughout.
Pour in the buttermilk and use a rubber spatula to stir until the mixture comes together and forms a shaggy dough. If you’re noticing a bit of dry ingredients in the bottom of the bowl, go ahead and add 1 extra tablespoon of buttermilk.
Divide the dough into 8 equal portions and roughly shape into 8 craggy looking balls. The less perfect the ball, the better it will turn out once baked.
Place the balls onto your prepared pan, sprinkle with 2 tablespoons of turbinado sugar. I gently press on the balls a little to flatten them a smidgen. This way they hold more of the sugar.
Bake for 12 to 14 minutes on the middle rack of your preheated oven. Rotate the pan halfway to insure even baking and browning.
Remove and let cool slightly. (see notes)

MAKE THE STRAWBERRIES:

While the shortcake biscuits are baking, rinse or soak the strawberries before trimming off the green strawberry tops. (See Notes)
Next, add 1/3 of the sliced strawberries to a bowl and mash with a potato masher. You can stop once it resembles a thick yet lumpy puree.
Add the remaining sliced strawberries to the bowl along with the granulated sugar and seedless raspberry jam. Stir well to combine and set off to the side for at least 10 to 15 minutes.

MAKE THE WHIPPED CREAM:

Place a metal or glass mixing bowl plus the whisk attacment into your freezer 20+ minutes before making whipped cream.
Once the bowl has chilled, place it into your stand mixer and pour in the heavy cream and vanilla. Start whisking on low speed and gradually increase the speed to high.
When the whipped cream has thickened but isn't too thick yet, add in the sifted powdered sugar. Start on low speed and gradually increase the speed to high until the cream is think and forms stiff peaks.

TO ASSEMBLE:

Use a serrated knife and cut the shortcake biscuits in half horizontally.
Spoon some of the strawberry topping over top of the bottom half of the biscuit, spilling some it onto the plate. Next, top with a dollop of whipped cream and replace the top half of the biscuit. Add a second dollop of whipped cream and a small spoonful of strawberries. Serve immediately.

Notes

A note about the biscuits:

I personally think these are best right after baking. You can make these in advance but I feel they are best freshly baked.

A note about the strawberries:

Because I’m using local michigan strawberries, I don’t find it necessary to hull or cut out the center part of the strawberry.

If you're someone who likes extra strawberry topping, increase strawberries to 2½ or 3 pounds (total).

Nutrition

This recipe was originally posted on June 17th, 2022 and has been updated with clear and concise instructions, new photography and helpful information.

This recipe was respectfully borrowed and slightly adapted from onceuponachef.com

Grilled Miso Glazed Chicken

Laurie McNamara — Wed, 22 Jul 2026 04:01:53 +0000

Grilled Miso Glazed Chicken is so incredibly easy and flavorful. Boneless skinless chicken thighs are coated in a miso glaze consisting of white miso paste, ghee, brown sugar, rice vinegar, sriracha, ginger and garlic. Once grilled serve with rice, slaw or tucked into a wrap or on top of a salad. Yields about 4 to 6 servings depending.

In a dinner rut? I’ve got you.

I love miso everything. Miso glazed Brussels sprouts? Yes. Miso dressing? Absolutely. And my most recent favorite? This grilled miso glazed chicken. White miso adds mild and sweet flavor that pairs well with the ginger and garlic. Rice vinegar for some acidity and brightness and there’s also some subtle heat from sriracha. I obsessed with this recipe and love serving miso glazed grilled chicken with jasmine rice and some kind of crunchy and colorful slaw. However, they can easily be tucked into a wrap or added to a salad.

Such a simple recipe that has a ton of flavor.

To Make This Grilled Miso Glazed Chicken You Will Need:

white miso paste – Lends a toasty, sweet and savory flavor.
ghee – Adds a rich buttery flavor and withstands high temperature cooking.
light brown sugar – Lends subtle sweetness and balances flavors.
garlic paste – Use store-bought or freshly grated.
ginger paste – Use store-bought or freshly grated.
sriracha – Lends very subtle heat and flavor.
rice vinegar – Adds delicious tang.
white pepper – Brighter, a little sharper and more herbaceous notes than regular black pepper.
boneless skinless chicken thighs – Lends more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.

Make The Glaze:

In a medium bowl, measure and add 3 tablespoons white miso paste, 2 tablespoons light brown sugar, 2 tablespoons ghee, 2 teaspoons rice vinegar, 1 teaspoon sriracha (more or less to taste), 1 teaspoon ginger paste (or freshly grated), 1 teaspoon garlic paste (or freshly grated) and 1/4 teaspoon white pepper.

Stir well to combine.

Prepare the Chicken:

In a shallow bowl, place 1½ pounds of boneless skinless chicken thighs and about 2/3 of the miso marinade.

Toss well to coat. I like to wear nitrile gloves to really work the paste/marinade onto the chicken. Let sit while you preheat the grill.

Reserve the remaining miso paste/marinade for brushing on chicken once grilled.

First dip some paper towel in oil (safe for high temp cooking) and grease grill grates.

Then Preheat Your Grill To 400°F TO 450°F.

Once your grill is hot, place chicken smooth-side down on to the hot grates. Close the lid and grill for 4 minutes.

Carefully flip and quickly brush the reserved miso mixture over top of the chicken. Close the lid and continue grilling until fully cooked about 3 to 4 minutes more (depending on size). Repeat this step, brushing both sides of the chicken and grilling for 2 more minutes total or until fully cooked.

Remove the grilled miso glazed chicken thighs and let rest for 5 minutes before serving.

You can serve this grilled miso chicken over rice with roasted broccoli or slaw (I love this one!) or tuck it into an asian-inspired wrap or top a salad. The options are endless!

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

Grilled Miso Glazed Chicken Thighs

Course Mains & Entrees

Cuisine Japanese - inspired

Keyword chicken, chicken thighs, grilling, Grilling Recipes, miso, summer recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 320kcal

Author Laurie McNamara

Equipment

Staub Pastry Brush

Ingredients

3 tablespoons white miso paste
2 tablespoons ghee
2 tablespoons light brown sugar
1 teaspoon ginger paste or freshly grated
1 teaspoon garlic paste or freshly grated
2 teaspoons rice vinegar unseasoned
1 teaspoon sriracha more or less to taste
1/4 teaspoon ground white pepper
1½ pounds boneless skinless chicken thighs

US Customary - Metric

Instructions

In a medium bowl, measure and add miso paste, brown sugar, ghee, rice vinegar, sriracha (more or less to taste), ginger paste, garlic paste (or freshly grated) and white pepper. Stir well to combine.
In a shallow bowl, place boneless skinless chicken thighs and about 2/3 of the miso marinade. Toss well to coat. Let sit while you prep and preheat the grill.
Reserve the remaining miso glaze for brushing on chicken once grilled.

I like to wear nitrile gloves to really work the paste/marinade onto the chicken.

Dip a small wad of paper towel in oil (safe for high temp cooking) and grease grill grates.
THEN PREHEAT YOUR GRILL TO 400°F TO 450°F.
Once your grill is hot, place chicken smooth-side down on to the hot grates. Close the lid and grill for 4 minutes. Carefully flip and quickly brush the reserved miso mixture over top of the chicken. Close the lid and continue grilling until fully cooked about 3 to 4 minutes more (depending on size). Repeat this step, brushing both sides of the chicken and grilling for 2 more minutes total or until fully cooked.
Remove the grilled miso glazed chicken thighs and let rest for 5 minutes before serving.

Notes

Nutrition

Ginger Sesame Slaw

Laurie McNamara — Mon, 20 Jul 2026 04:00:11 +0000

In this fresh and colorful Ginger Sesame Slaw, thinly sliced savoy and purple cabbage is combined with shredded carrots, serrano chile, toasted almonds and sesame seeds and tossed in a sweet ginger and toasted sesame dressing. This recipe yields 4 to 6 servings.

Fresh. Easy. Delicious.

I make a slaw for lunch or dinner just about once a week. It’s easy, loaded with veggies and adds texture and flavor to any main. In this ginger sesame version, shredded cabbage, carrots, sliced green onions and serrano chile pepper (or jalapeño) are tossed in a quick and easy, 6-ingredient dressing. I like to serve this alongside grilled chicken but could easily eat this with any protein or just as it is.

Prepare to fall in love.

To Make this Ginger Sesame Slaw You Will Need:

for the dressing:

ginger – Use freshly grated or ginger paste.
garlic – Use freshly grated or garlic paste.
lime juice – Adds bright citrus flavor and acidity.
sweet chili sauce – Use homemade or store-bought.
low-sodium soy sauce – Adds deep savory flavor.
sriracha – Adds delicious spicy flavor.
toasted sesame oil – Gives this dish a toasty warm flavor.

for the slaw:

savoy cabbage – Add texture and a mild, earthy, and subtly sweet flavor.
purple cabbage – Lends crunch and color.
carrots – For a pop of color and crunch.
green onion – Lends a mild onion flavor.
cilantro – Gives the slaw bright flavor and color.
serrano pepper – Lends flavor and subtle heat when ribs and seeds are removed.
toasted almonds – Adds crunch and toasty nutty flavor.
toasted sesame seeds – Adds subtle flavor and texture.
black sesame seeds – Adds subtle flavor and texture.

Make The Dressing:

In a medium bowl or liquid measuring cup, measure and add 2 teaspoons ginger paste (or freshly grated), 1 teaspoon garlic paste (or freshly grated), 2 tablespoons sweet chili sauce, 2 tablespoons freshly squeezed lime juice, 1 tablespoons low sodium soy sauce (or low sodium tamari or coconut aminos) and 2 teaspoons toasted sesame oil.

Whisk to combine.

Build The Slaw:

In a large bowl, measure and add in 4 cups thinly sliced Napa cabbage, 2 cups thinly sliced purple cabbage, 1 cup shredded carrots, 4 green onions – thinly sliced, 1 to 2 serrano peppers – sliced, 1/3 cup toasted sliced almonds, 1/4 cup finely chopped cilantro.

Whisk the dressing again and pour overt top.

Toss to combine.

Serve it sprinkled with extra sliced green onions and cilantro.

Click Here For More Slaw Recipes!

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

Ginger Sesame Slaw

Course Side Dish

Cuisine Asian-inspired

Keyword cabbage, easy side dish, salad, side dish, slaw, vegetarian

Prep Time 20

Total Time 20

Servings servings

Calories 154kcal

Author Laurie McNamara

Ingredients

FOR THE DRESSING:

2 teaspoons ginger paste or freshly grated
1 teaspoons garlic paste or freshly grated
2 tablespoons sweet chili sauce homemade or store-bought
2 tablespoons lime juice freshly squeezed
1 tablespoons low-sodium soy sauce or low sodium tamari or coconut aminos
2 teaspoons toasted sesame oil

FOR THE SLAW:

4 cups thinly sliced savoy cabbage
2 cups thinly sliced purple cabbage
1 cup shredded carrot
4 green onions thinly sliced
1 to 2 serrano pepper(s) sliced
1/3 cup toasted sliced almonds
1/4 cup finely chopped cilantro
1½ teaspoons toasted sesame seeds
1½ teaspoons black sesame seeds

US Customary - Metric

Instructions

MAKE THE DRESSING:

In a medium bowl or liquid measuring cup, measure and add ginger paste, garlic paste, sweet chili sauce, lime juice, low sodium soy sauce and toasted sesame oil, Whisk well to combine.

BUILD THE SLAW:

In a large bowl, measure and add in both of the cabbage, carrots, green onions, serrano pepper(s), cilantro, toasted almonds and sesame seeds. Whisk the dressing again before pouring over top. Toss to combine. Serve it sprinkled with extra sliced green onions and cilantro.

Notes

Nutrition

Blueberry Peach Galette

Laurie McNamara — Wed, 15 Jul 2026 04:00:00 +0000

This rustic Blueberry Peach Galette is the perfect dessert to celebrate summer’s best fruit. In this recipe, sliced peaches and plump and juicy blueberries bake in a super simple sweetened pastry dough. Yields 6 servings.

So, What Is A Galette?

In a nutshell, a galette is free-formed sweet or savory pie that is baked on a sheet pan instead of a pie dish. The dough is folded onto the filling giving the pie a gorgeous rustic look.

With that said, if you have a few (ripe) peaches and wondering how to use them? Make this blueberry peach galette! I first made this dessert back in July of 2011. Although the recipe was delicious, the photos were horrible. I wish is was exaggerating. This week I decided to remake and reshoot it in hopes to breathe new life into an old recipe.

And I’m so glad I did!

To Make This Blueberry Peach Galette You Will Need:

pâte sucrée – A super simple sweetened pastry dough – or use half a recipe of my regular pie dough.
peaches – Use ripe but not overly ripe peaches.
blueberries – Adds juicy sweetness with a slightly floral flavor.
light brown sugar – Lends sweetness and flavor.
unbleached all-purpose flour – Helps to thicken the juices released from the fruit when baking.
vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
fine salt – Can use pink Himalayan or fine sea salt.
butter – Adds moisture, fat and flavor to the filling.
egg wash – Beat an egg with a splash (about 2 teaspoons) water. If you have an egg allergy, use peach or apricot jam or marmalade.
sparkling sugar – A coarse sugar that adds sweetness and texture.

Make The Pastry Dough:

Preheat your oven to 425℉ (or 220℃).

Prepare the dough as directed in the recipe (I’ve attached the printable recipe at the end of the post) and chill. Once chilled, on a floured surface, roll the dough about 1/4- inch thick and about 14 to 15 inches in diameter. Transfer to a lined, rimmed baking sheet and refrigerate while you make the filling.

NOTE: For those with an egg allergy, use half of this regular pie dough recipe and peach or apricot preserves to brush on pastry dough before baking

Make The Filling:

In a large mixing bowl, add 2 to 3 sliced peaches, 1 cup blueberries, 1/4 cup light brown sugar, 2 tablespoons unbleached all-purpose flour, a pinch of fine salt and 1 teaspoon vanilla extract.

Use a spatula to toss until coated and all the ingredients are evenly distributed.
Set aside.

Assemble the Galette:

Place the filling into the center of the pie crust.

Fold up the sides and dot the fruit filling with 1 tablespoon butter that has been cut into pieces.

Brush the pastry dough with egg wash or use peach or apricot preserves.

Sprinkle the crust with coarse sugar or any white sugar you have on hand. I’ve added a link to a sparkling sugar in the recipe printable.

Bake on the middle rack of your preheated oven for 20 to 25 minutes or until the curst is golden brown.

Blueberry Peach Galette

Once baked, remove and let cool.

Stunning!🤩

Then slice and serve.

If you like vanilla ice cream, now would be a great time to scoop some up and saddle it right by this slice of heaven – or on top and let the warmth of the galette melt it slightly. So good!

How to Store Leftover Blueberry Peach Galette:

Store loosely covered (I use foil) at room temperature.

How Long Will Blueberry Peach Galette Last?

If stored properly, this galette should last for up to 2 days.

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

Blueberry Peach Galette

This gorgeous rustic Blueberry Peach Galette is the perfect dessert to celebrate summer's best fruit. In this recipe, sliced peaches and plump blueberries bake in a super simple sweetened pastry dough. Yields 6 servings.

Course Desserts & Sweet Treats

Cuisine American

Keyword blueberries, peach, pie, pie crust

Prep Time 45

Cook Time 50

Total Time 1 35

Servings servings

Calories 380kcal

Author Laurie McNamara

Equipment

Ingredients

1 pâte sucrée (sweetened pastry dough) see recipe notes for those with egg allergies
2 to 3 ripe peaches cut into ½-inch slices
1 cup fresh blueberries
1 teaspoon pure vanilla extract
1/4 cup light brown sugar
2 tablespoons unbleached all-purpose flour
pinch kosher salt
1 tablespoon butter cut into pieces
egg wash (see notes) an egg mixed with 2 teaspoons water
coarse sugar or any white sugar you have on hand

US Customary - Metric

Instructions

Preheat your oven to 425℉ (or 220℃).
On a lightly floured surface roll out the chilled pastry dough to about ¼-inch thick and about 14 to 15 inches in diameter
Transfer to a parchment lined large baking sheet and refrigerate while you make the filling.
In a large mixing bowl, add sliced peaches, blueberries, sugar, flour, a pinch of fine salt and vanilla extract. With a large spatula, toss until coated and all the ingredients are evenly distributed.
Place the filling in the center of the pie crust, then fold up the sides pleating every now and then. Dot the fruit filling with 1 tablespoon butter that has been cut into pieces. Lastly, brush the dough with with egg wash (or peach or apricot preserves) and sprinkle with sugar.
Place on the middle rack of your preheated oven to bake for 20 to 25 minutes or until golden brown.
Rotating the pan halfway through. Let cool for 15 minutes before slicing and serving.

Notes

NOTE: For those with an egg allergy, use half of my regular pie dough recipe and peach or apricot preserves to brush on pastry dough before baking.

Nutrition

Easy Pâte Sucrée (Sweet Pastry Dough)

Pâte Sucrée is a sweetened pastry dough that is tender, less flakey and cookie like. Perfect for single crust pies, quiche and tarts.

Course homemade

Cuisine French

Keyword baking, pie dough, sweet pie crust

Prep Time 25

Additional Time 30

Total Time 55

Servings crust

Calories 1694kcal

Author Laurie McNamara

Ingredients

1/2 cup unsalted butter
1½ cups unbleached all-purpose flour plus more for rolling out the dough
3 tablespoons sugar
pinch fine salt
1/4 cup ice cold water
1 egg yolk
1 teaspoon white vinegar

US Customary - Metric

Instructions

Dice the butter into small cubes and freeze for 20 minutes.
Meanwhile, whisk together the flour, sugar and salt. Drop in the butter and use a pastry blender to cut it into the flour/sugar.
In a small bowl, whisk together the water (no ice), egg yolk and vinegar. Pour this into the bowl with the dry ingredients and use a spatula to combine. Then knead until the dough comes together, adding a little more water if needed.
Shape and wrap tightly with plastic wrap and refrigerate for 30 to 60 minutes.
Dust a clean surface and your rolling pin with flour.
Roll out the chilled pâte sucrée to fit a pie plate, tart pan or simply stamp with a biscuit cutter for mini-pies or tarts. Whatever your plans, follow the recipes instructions for the oven temperature and baking times.

Nutrition

This recipe was originally posted on July 6, 2011 and has been updated with clear and concise instructions, new photography and helpful information.