This delicious tropical take on zucchini bread is just one of the many ways I love to use up abundant summer zucchini. Pineapple Zucchini Bread is fresh, summery, and a fun departure from classic zucchini bread.

I can’t resist putting a new spin on old favorites. If you like to mix things up too, don’t miss my Carrot Zucchini Bread, Lemon Zucchini Coffee Cake, and tropical-inspired Jamaican Banana Bread.

Ingredient Notes

• Zucchini: No need to peel the zucchini before shredding it. Use the large holes of a box grater for the best texture.
• Crushed Pineapple: This recipe calls for crushed pineapple packed in 100% juice, not syrup.
• Lime: Fresh lime zest and juice brighten the flavor and complement the pineapple.
• Sweetened Shredded Coconut: Adds subtle coconut flavor and texture that reinforces the tropical vibe of this bread.
• Oil: Use a neutral-flavored oil, like vegetable or canola oil, so the pineapple, lime, and vanilla flavors can shine.
• Walnuts or Pecans: Entirely optional, but a delicious addition if you enjoy a little crunch.

How to Make Pineapple Zucchini Bread

1. Whisk the dry ingredients. Combine the flour, sugars, baking powder, baking soda, and salt in a large mixing bowl.
2. Whisk the wet ingredients. In a separate bowl, whisk together the eggs, oil, vanilla, reserved pineapple juice, and the lime zest and juice.
3. Combine the wet and dry ingredients. Add the wet ingredients to the dry ingredients and stir just until combined.
4. Fold in the add-ins. Gently fold in the shredded zucchini, crushed pineapple, coconut, and nuts, if using.
5. Divide the batter. Evenly divide the batter between the prepared loaf pans.
6. Bake and cool. Bake until the loaves are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool briefly in the pans before transferring to a wire rack to cool completely.

Storage Tips

Room Temperature: This bread is best stored at room temperature. Once completely cooled, wrap the loaves tightly in plastic wrap or store them in an airtight container for up to 3 days.

Refrigerator: If you’d like to keep it longer, refrigerate it in an airtight container for up to 1 week. The bread may firm up a bit when chilled, so let it sit at room temperature or warm individual slices for a few seconds in the microwave before serving.

Freezer: Since this recipe makes two loaves, it’s perfect for freezing. Wrap a whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or wrap them in a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

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Pineapple Zucchini Bread

This Pineapple Zucchini Bread recipe combines crushed pineapple, shredded zucchini, coconut, and fresh lime for a sweet and tender loaf. It's a delicious tropical twist on classic zucchini bread.

Course Bread

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 16 slices

Calories 214kcal

Author Valerie Brunmeier

Ingredients

• 2½ cups shredded zucchini
• 8 ounce can crushed pineapple
• 3 cups all-purpose flour spooned and leveled
• 1 cup granulated sugar
• ¾ cup packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• 1 cup vegetable or canola oil
• 2 ½ teaspoons pure vanilla extract
• 2 tablespoons pineapple juice reserved from can
• 1 lime zested and juiced
• ½ cup sweetened shredded coconut
• ½ cup chopped walnuts or pecans optional

Instructions

• Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans (see notes below).
• Using paper towels, lightly squeeze the excess moisture from the zucchini and set it aside. Drain the juice from the crushed pineapple into a small bowl and set both aside. You’ll need 2 tablespoons of the juice for later.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
• In a separate medium bowl, whisk together the eggs, oil, vanilla, reserved pineapple juice, and the lime zest and juice.
• Add the wet ingredients to the dry ingredients and mix with a wooden spoon just until combined. Fold in the zucchini, pineapple, coconut, and nuts, if using, until evenly incorporated.
• Divide the batter evenly between the prepared pans (they should be about ⅔ full).
• Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking after about 35 minutes and tent loosely with foil if the tops begin to brown too quickly.
• Cool in the pans for 15 to 20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Yield: This recipe yields two loaves.

Pan Size: I recommend baking this recipe in two 8 x 4-inch loaf pans for taller, more bakery-style loaves. If using 9 x 5-inch pans, the loaves will be a little shorter and may bake a few minutes faster.

Storage

Room Temperature: This bread is best stored at room temperature. Once completely cooled, wrap the loaves tightly in plastic wrap or store them in an airtight container for up to 3 days.

Refrigerator: If you’d like to keep it longer, refrigerate it in an airtight container for up to 1 week. The bread may firm up a bit when chilled, so let it sit at room temperature or warm individual slices for a few seconds in the microwave before serving.

Freezer: Since this recipe makes two loaves, it’s perfect for freezing. Wrap a whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or wrap them in a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Nutrition

Serving: 1slice | Calories: 214kcal | Carbohydrates: 45g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 239mg | Potassium: 182mg | Fiber: 1g | Sugar: 27g | Vitamin A: 91IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg

This easy homemade salsa joins my growing collection of Chipotle copycat recipes, including Chipotle Burrito Bowls, Cilantro Lime Rice, and Chipotle Corn Salsa and more! Although it is essentially pico de gallo, Chipotle has always called it Fresh Tomato Salsa, and it’s the perfect name for this uncooked, unblended fresh salsa.

Whether you enjoy it as a dip or a condiment, It’s a simple way to add flavor to your Mexican-inspired meals. I took a peek at Chipotle’s published ingredient list to create this simple but delicious salsa.

Ingredient Notes

• Tomatoes: Roma tomatoes are my first choice because they’re meaty and contain less juice, creating the consistency that’s perfect for a pico de gallo-style salsa. If you can’t find good Roma tomatoes, ripe tomatoes on the vine are an excellent alternative. Avoid watery varieties like beefsteak tomatoes.
• Jalapeños: Use fresh, firm jalapeños for the best flavor and texture. Finely dice them so they’re evenly distributed throughout the salsa.
• Red onion: Finely chop the onion so it blends evenly with the other ingredients without overpowering the salsa.
• Cilantro: Fresh cilantro adds the signature flavor to this salsa.
• Lemon and lime juice: Chipotle’s published ingredient list includes both fresh lemon and lime juice. Using both creates the bright, balanced citrus flavor that makes this salsa so delicious.
• Salt: Start with a light sprinkle, then taste and add more as needed. The natural sweetness and acidity of fresh tomatoes will determine how much salt the salsa needs.

How to Make Fresh Tomato Salsa

1. Combine the ingredients. Add the diced tomatoes, jalapeños, red onion, cilantro, salt, lemon juice, and lime juice to a mixing bowl.
2. Mix well. Stir until all of the ingredients are evenly combined. For the best flavor, cover and place it in the fridge for 30 minutes before serving to allow the flavors to blend.

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Fresh Tomato Salsa

This copycat Chipotle Fresh Tomato Salsa comes together in about 15 minutes with a handful of fresh ingredients. It's chunky, colorful, and packed with bright flavor that's perfect for tortilla chips, tacos, burritos, and more.

Course Appetizer, Condiment

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 19kcal

Author Valerie Brunmeier

Ingredients

• 1 to 1½ pounds tomatoes 2 to 3 medium ripe, meaty tomatoes, like Roma or tomatoes on the vine, cut into ¼-inch pieces
• ¼ cup finely chopped red onion
• 2 to 3 jalapeño peppers seeded if desired and finely chopped
• ¼ cup finely chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• Salt to taste

Instructions

• In a medium bowl, combine the tomatoes, onion, jalapeños, cilantro, lime juice, and lemon juice. Season with salt to taste and gently toss to combine. For the best flavor, refrigerate for 15 to 30 minutes before serving.

Nutrition

Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 781IU | Vitamin C: 18mg | Calcium: 11mg | Iron: 0.3mg

A Note From My Kitchen

This Chocolate Peanut Butter Cake bakes up nice and tall in a 13- x 9-inch pan, making it a great choice for birthdays, potlucks, and anytime you need a dessert to feed a crowd. With peanut butter in both the cake and the rich chocolate icing, it’s guaranteed to satisfy those chocolate-peanut butter cravings.

The icing is poured over the cake while it’s still warm and sets perfectly into a soft, fudgy layer. I always finish it with a sprinkle of chopped salted peanuts for a little crunch and the perfect balance to the sweet icing.
If you can’t wait for the cake to cool completely before slicing into it, I won’t judge! It’s delicious while still slightly warm, but letting the icing set for about 30 minutes makes it a little easier to slice.

Like my One Bowl Chocolate Cake, this recipe is wonderfully simple to make. You don’t even need an electric mixer. Just a saucepan, a mixing bowl, and a wooden spoon, and you’re good to go.

Check out the quick video in the recipe card below to see how it’s done. So easy!

Ingredient Notes

• Peanut Butter: Use a creamy peanut butter, like Jif or Skippy, for the best texture. Natural peanut butter isn’t recommended since the separated oils can affect the consistency of both the cake and the icing.
• Unsweetened Cocoa Powder: Regular unsweetened cocoa powder gives this cake its rich chocolate flavor. I don’t recommend substituting Dutch-process cocoa.
• Sour Cream: Sour cream adds moisture and richness, helping create a soft, tender cake. Use full-fat or light sour cream.
• Vanilla: Use pure vanilla extract for the best flavor.
• Icing: The warm chocolate peanut butter icing is made with butter, peanut butter, cocoa powder, milk, vanilla, and powdered sugar. It sets into a soft, fudgy layer as it cools.
• Salted Peanuts: Chopped salted peanuts add a delicious crunchy contrast and balance the sweetness of the icing.

How to Make Chocolate Peanut Butter Cake

1. Whisk together the flour, sugar, baking soda, and salt in a large mixing bowl.
2. Melt the butter and peanut butter in a saucepan. Stir in the water and cocoa powder and bring the mixture just to a boil. Remove the pan from the heat.
3. Pour the warm chocolate mixture into the dry ingredients and stir just until combined.
4. Stir in the sour cream, eggs, and vanilla until the batter is smooth.
5. Transfer the batter to a greased 13- x 9-inch baking pan.
6. Bake until a toothpick inserted in the center comes out clean.

Make the Chocolate Peanut Butter Icing

1. While the cake bakes, prepare the icing by melting the butter and peanut butter in a saucepan. Whisk in the cocoa powder, milk, and vanilla.
2. Whisk in the powdered sugar until the icing is smooth and thick but still pourable.
3. Pour the warm icing evenly over the warm cake.
4. Use an offset spatula or butter knife to spread the icing to the edges of the cake and sprinkle with the chopped peanuts. Allow the icing to set before slicing and serving.

Storage Tips

• Room Temperature: Store the cake tightly covered at room temperature for up to 3 days.
• Refrigerate: For longer storage, cover and refrigerate for up to 1 week. Let slices sit at room temperature for 15 to 20 minutes before serving for the best texture.
• Freeze: Wrap individual slices or the entire cake well with plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

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Chocolate Peanut Butter Cake

This Chocolate Peanut Butter Cake is rich, ultra-moist, and topped with a warm chocolate peanut butter icing that sets into a soft, fudgy finish. It's an easy homemade dessert that's sure to satisfy chocolate and peanut butter lovers.

Course Cake, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 15

Calories 437kcal

Author Valerie Brunmeier

Ingredients

Chocolate Peanut Butter Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter
• ½ cup creamy peanut butter
• 1 cup water
• ¾ cup unsweetened cocoa powder
• ½ cup sour cream
• 3 large eggs lightly beaten
• 2 teaspoons pure vanilla extract

Chocolate Peanut Butter Icing

• ½ cup butter
• ¼ cup creamy peanut butter
• 4 tablespoons unsweetened cocoa powder
• 6 tablespoons milk I use 2%
• 1 teaspoon pure vanilla extract
• 3 ½ to 4 cups powdered sugar as needed to reach desired consistency
• ¼ cup chopped salted peanuts

Instructions

For the Cake

• Preheat oven to 350 °F. Coat a 13- x 9-inch baking pan with nonstick cooking spray.
• In a large bowl, whisk the flour, sugar, baking soda and salt, Set aside.
• In a medium saucepan, melt the butter with the peanut butter over LOW heat. Stir in the water and cocoa powder and increase heat to MEDIUM-LOW to bring just barely to a boil, stirring occasionally. Remove from heat and add to flour mixture, stirring just until moistened.
• Add the sour cream, lightly beaten eggs, and vanilla, stirring until completely incorporated. Transfer to prepared baking dish. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.
• Prepare icing while cake is baking.

For the Icing

• In a large saucepan over LOW heat, melt the butter with the peanut butter. Whisk in the cocoa powder, milk and vanilla until well combined. Whisk in the powdered sugar, a little at a time, until you've reached the desired consistency. It should be thick but pourable. Continue whisking vigorously until the powdered sugar has dissolved and the icing is smooth.
• Remove from the heat and immediately pour the icing over the warm cake. Use an offset spatula or butter knife to spread it out evenly over the surface. Sprinkle with chopped peanuts.
• Allow to set for at least 30 minutes or longer before slicing and serving the cake.

Video

Notes

Storage

Room Temperature: Store the cake tightly covered at room temperature for up to 3 days.

Refrigerate: For longer storage, cover and refrigerate for up to 1 week. Let slices sit at room temperature for 15 to 20 minutes before serving for the best texture.

Freeze: Wrap individual slices or the entire cake well with plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

 

Nutrition

Calories: 437kcal | Carbohydrates: 55g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 340mg | Potassium: 239mg | Fiber: 3g | Sugar: 36g | Vitamin A: 463IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg

This post was originally published on February 6, 2018. It has been udpated with new text and images.

If you’re a fan of Mediterranean flavors, you’re going to love this pasta salad. The crisp veggies, briny Kalamata olives, tangy feta cheese, and homemade Greek vinaigrette come together to create a salad that’s simple, fresh, and absolutely delicious.

I think of this recipe as the Greek cousin to my Orzo Salad with Spinach and Feta. Classic Greek salad ingredients combine with orzo and a zesty homemade vinaigrette to give it an entirely different personality.

It works perfectly for a summer gathering alongside anything coming off the grill. I love it with my Grilled Greek Chicken or Greek Chicken Kabobs, and it’s just as delicious with Classic Beef Burgers, steak, or grilled fish.

Ingredient Notes

• Orzo: Orzo is a small, rice-shaped pasta that cooks quickly and is perfect for pasta salads. After cooking, rinse it under cold water until completely cool, then drain very well. For the best texture, blot the orzo dry with paper towels before adding the remaining ingredients.
• Chickpeas: Chickpeas (also called garbanzo beans) add protein, texture, and make this pasta salad more satisfying.
• English cucumber: English cucumbers add the crunch factor. They have a thin skin, very few seeds, and a crisp texture, so there’s no need to peel them.
• Cherry tomatoes: Either cherry tomatoes or grape tomatoes work equally well in this recipe. Use mix of red, yellow, and orange tomatoes to make the salad even more colorful.
• Red onion: Dicing the red onion instead of slicing it helps distribute its flavor evenly throughout the salad.
• Kalamata olives: These Greek olives add briny flavor that makes this salad so irresistible.
• Feta cheese: Feta packed in brine has the best flavor and creamy texture, but pre-crumbled feta works well too.
• Greek vinaigrette: This simple homemade dressing combines olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic, oregano, and a touch of sugar to balance the acidity. It comes together in minutes and adds fresh, authentic Greek flavor. While you can substitute your favorite bottled Greek salad dressing, homemade is well worth the extra few minutes.

How to Make Greek Orzo Pasta Salad

1. Cook the orzo. Cook the orzo according to the package directions. Drain, rinse under cold water until completely cool, then drain well. Transfer it to a large mixing bowl.
2. Add the salad ingredients. Add the remaining salad ingredients to the bowl with the cooled orzo.
3. Toss to combine. Gently toss until everything is evenly distributed.
4. Add the dressing. Pour the dressing over the salad and toss until evenly coated. Top with the remaining feta and serve immediately or cover and store in the fridge until ready to serve.

Storage Tips

Transfer leftovers to an airtight container and refrigerate for up to 4 days. If the salad seems a little dry after chilling, toss it with a splash of reserved vinaigrette or a drizzle of olive oil before serving.

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Greek Orzo Pasta Salad

This Greek Orzo Pasta Salad is a bright, colorful addition to your summer menu. Made with orzo, fresh vegetables, chickpeas, feta, and tossed with a homemade Greek vinaigrette, it's an easy make-ahead side dish that's perfect for potlucks and barbecues.

Course Salad, Side Dish

Cuisine Greek

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 10

Calories 263kcal

Author Valerie Brunmeier

Ingredients

• 2 cups orzo pasta
• 15 ounce can chickpeas rinsed and drained
• 1 small red bell pepper diced
• 1 small yellow bell pepper diced
• ⅓ cup diced red onion
• 1 English cucumber chopped (about 3 cups)
• 10 ounces cherry tomatoes halved
• ½ cup chopped pitted Kalamata olives or to taste
• ½ cup crumbled feta cheese divided
• ¼ cup chopped fresh parsley
• 1 to 2 tablespoons chopped fresh dill optional

Greek Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon granulated sugar
• Salt and freshly ground black pepper to taste

Instructions

• Add the vinaigrette ingredients to a jar with a tight fitting lid and shake until well combined. Alternately, whisk the ingredients together in a small bowl. Set aside.
• Cook the orzo in salted water according to the package directions. Transfer it to a fine mesh colander and rinse with cold water until cool. Drain very well. For the best texture, blot the orzo dry with paper towels before transferring it to a large serving bowl.
• Add the chickpeas, bell peppers, onion, cucumber, tomatoes, olives, about half of the feta, the parsley, and dill. Toss to combine. Shake the vinaigrette well and pour it over the salad. Toss until evenly coated. Top with the remaining feta and refrigerate until ready to serve.

Notes

Make Ahead Tip: If preparing this salad several hours in advance, reserve 2 to 3 tablespoons of the vinaigrette and toss it with the salad just before serving to freshen it up.

Storage: Transfer leftovers to an airtight container and refrigerate for up to 4 days. If the salad seems a little dry after chilling, toss it with a splash of reserved vinaigrette or a drizzle of olive oil before serving.

Nutrition

Calories: 263kcal | Carbohydrates: 33g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 322mg | Potassium: 298mg | Fiber: 4g | Sugar: 3g | Vitamin A: 615IU | Vitamin C: 34mg | Calcium: 79mg | Iron: 2mg

This is the kind of salad I crave all summer long. It’s loaded with fresh seasonal ingredients, substantial enough for dinner, and easy to customize with your favorite homemade vinaigrette.

Ingredient Notes

• Marinated Chicken: The chicken is quickly marinated in a mixture of lemon juice, olive oil, Dijon mustard, garlic, and a seasoning blend before being cooked in a skillet or on the grill. You can use my all-time favoriate Cajun Seasoning Mix or substitute your favorite all-purpose seasoning blend.
• Salad Greens: I like a combination of chopped romaine lettuce and spring mix for the best texture. The romaine adds crispness while the spring mix brings color and variety. Feel free to substitute your favorite salad greens.
• Corn: Fresh sweet corn is one of the stars of this recipe. A quick boil keeps it crisp-tender and brings out its natural sweetness. If fresh corn isn’t in season, frozen corn can be substituted.
• Fresh Herbs: Fresh basil and mint add bright summer flavor and really set this salad apart from other chicken salads. Don’t be tempted to skip them! The combination works beautifully with the sweet corn, tomatoes, and tangy vinaigrette.
• Avocados: This recipe calls for 2 large Hass avocados, which add rich flavor and creamy texture. Choose avocados that are ripe but still firm enough to hold their shape when tossed with the salad and add them just before serving.
• Vinaigrette: This salad is delicious with a variety of homemade vinaigrettes. My go-to choice is Apple Cider Vinaigrette, but Champagne Vinaigrette and Cilantro Lime Vinaigrette are excellent options as well. Feel free to use your favorite.

How to Make Summer Chicken Salad

1. Marinate the chicken. Pound the chicken to an even thickness and place it in a zip-top bag. Combine the marinade ingredients, pour the mixture over the chicken, and refrigerate for at least 1 hour.
2. Cook the bacon. Bake the bacon until crisp. Transfer it to paper towels to drain, then chop or crumble it into bite-sized pieces.
3. Cook the corn. Briefly boil the corn until crisp-tender. When cool enough to handle, cut the kernels from the cob and refrigerate until ready to use.
4. Cook the chicken. Cook the marinated chicken in a lightly oiled skillet until browned and cooked through. Transfer it to a cutting board to cool before slicing or chopping.
5. Assemble the salad. Combine the greens, corn, tomatoes, basil, mint, and bacon in a large serving bowl or platter. Add the cooled chicken and avocado and toss lightly to combine.
6. Add the dressing and serve. Drizzle with vinaigrette just before serving or serve the dressing on the side.

Storage Tips

Store leftover salad and vinaigrette separately in airtight containers and refrigerate for up to 3 to 4 days. For the freshest flavor and texture, add the avocado just before serving.

The chicken, bacon, corn, and vinaigrette can all be prepared up to 3 days in advance and stored separately in the fridge until ready to assemble.

More Summer Salad Recipes

• Summer Cobb Salad
• Grilled Chicken Caesar Salad
• Steak Salad Recipe
• Strawberry Crunch Salad
• Watermelon Caprese

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Summer Chicken Salad with Bacon, Corn, and Avocado

Fresh summer produce shines in this colorful Summer Chicken Salad loaded with marinated chicken, sweet corn, creamy avocado, bacon, and tomatoes. Finished with fresh herbs and a tangy vinaigrette, it's a satisfying main course salad that's perfect for summer.

Course Main Course, Salad

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 6

Calories 445kcal

Author Valerie Brunmeier

Ingredients

• 2 boneless skinless chicken breasts about 1 pound or more
• ½ of a lemon juiced
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard
• 1 teaspoon minced garlic
• 1 ½ teaspoons Cajun Seasoning Mix or your favorite all-purpose seasoning blend
• Olive oil as needed, for cooking the chicken

For the Salad

• 5 slices bacon
• 2 ears corn husks and silks removed
• 1 small artisan romaine heart well chopped
• 2 to 3 cups spring mix torn
• 1 cup cherry or grape tomatoes assorted colors, halved
• ¼ cup fresh basil chopped
• ¼ cup fresh mint chopped
• 2 large Hass avocados chopped
• 1 recipe Apple Cider Vinaigrette

Instructions

• Place a piece of chicken between 2 sheets of plastic wrap on a cutting board and use a meat mallet to pound it to about ¼-inch thickness, flipping it over to pound both sides. Repeat with the 2nd piece then transfer them to a gallon size zippered food storage bag.

Marinate the Chicken

• In a small bowl, whisk the lemon juice, olive oil, dijon, garlic, and Cajun Seasoning Mix. Pour the marinade over the chicken in the bag and move the chicken around until it is well coated. Press out as much air as possible, seal the bag, and refrigerate for at least 1 hour or up to 8 hours

Cook the Bacon

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Place the bacon on the baking sheet and cook for about 15 minutes, or until cooked and crisp. Remove from the oven and transfer the bacon to a double layer of paper towels and blot them of excess grease. Set aside.

Cook the Corn

• Place the ears of corn in a large pot of water, bring it to a boil, then reduce the heat and cook at a low boil for about 5 minutes, or until just beginning to soften (should still be crisp-tender). Turn off the heat and transfer the corn to the cutting board to cool slightly. When cool enough to handle, slice the kernels from the cob and in a small bowl, toss them with about ¼ teaspoon salt. Place the bowl in the refrigerator while you prep the remaining ingredients.

Cook the Chicken

• Coat a nonstick skillet with a little olive oil, place it over MEDIUM heat, and cook the chicken until well browned on both sides and the internal temperature reads 165 degrees F when measured with an instant read thermometer. Transfer the chicken to a cutting board to rest and cool.

Assemble and Serve

• In a large salad bowl, combine the lettuces, cooled corn, tomatoes, basil, mint, and bacon, and toss well to combine. Add the cooled chicken and avocado and toss again, lightly, so you don’t smash the avocado.
• Serve drizzled with Apple Cider Vinaigrette.

Notes

Storage and Make-Ahead Tips

Store leftover salad and vinaigrette separately in airtight containers and refrigerate for up to 3 to 4 days. For the freshest flavor and texture, add the avocado just before serving.

The chicken, bacon, corn, and vinaigrette can all be prepared up to 3 days in advance and refrigerated separately until ready to assemble.

Nutrition

Calories: 445kcal | Carbohydrates: 12g | Protein: 29g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.02g | Cholesterol: 79mg | Sodium: 571mg | Potassium: 941mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2233IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 2mg

A Note From My Kitchen

After ordering a watermelon caprese salad at a restaurant, I knew I was going to recreate it. I did just that while on vacation last summer and brought it to a potluck barbecue at my brother’s house. It was perfect, easy to make in our rental cabin’s kitchen, easy to transport, and gorgeous on the table.

The concept is simple but so fun and unique. Instead of tomatoes, this caprese is made with slices of sweet watermelon layered with fresh mozzarella cheese and basil. Blackberries, fresh mint, chopped pistachios, and a drizzle of balsamic glaze take it over the top. The combination of flavors and textures is irresistible, crunchy, creamy, sweet, savory, and absolutely delicious.

A Simple Fruit Salad or a Fruit Platter always works, but if you’re looking for something easy to make that will leave an impression, Watermelon Caprese is an excellent choice.

Ingredient Notes

• Watermelon: A small 4- to 5-pound seedless watermelon is perfect for this recipe. Choose one that feels heavy for its size and is free of soft spots.
• Fresh Mozzarella: Use a log of fresh mozzarella and slice it to match the thickness of the watermelon.
• Basil: Fresh basil is essential for classic caprese flavor. Use whole small leaves or tear larger leaves as needed.
• Blackberries: Add an unexpected pop of color and a subtle tart-sweet flavor that complements the watermelon and balsamic glaze.
• Pistachios: Lightly salted pistachios add a delicious crunch and contrast to the soft watermelon and mozzarella.
• Mint: Fresh mint brightens the salad and adds a refreshing finish.
• Balsamic Glaze: This thick, sweet-tart condiment adds the perfect finishing touch to watermelon caprese. You’ll find it near the vinegar section at most grocery stores. Both Costco and Trader Joe’s have a great price.

How to Make Watermelon Caprese

1. Start by slicing the watermelon into rounds about ⅓- to ½-inch thick.
2. Trim away the rind, then cut the watermelon into approximately 2-inch squares.
3. Slice the mozzarella into pieces that are similar in thickness to the watermelon. Arrange the watermelon, mozzarella, and basil leaves in alternating layers on a serving platter.
4. Scatter the blackberries and chopped pistachios over and around the caprese and garnish with torn mint leaves. Drizzle with balsamic glaze just before serving.

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Watermelon Caprese

A fresh, colorful platter of Watermelon Caprese is a great choice for summer entertaining. Layers of juicy watermelon, fresh mozzarella, and basil are drizzled with balsamic glaze to create an easy appetizer or side dish that's as beautiful as it is delicious.

Course Appetizer, Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 359kcal

Author Valerie Brunmeier

Ingredients

• 1 small seedless watermelon
• 16 ounces fresh mozzarella
• Fresh basil leaves as needed
• A handful of fresh blackberries
• 3 tablespoons pistachios lightly salted, coarsely chopped
• Fresh mint leaves torn, for garnish
• Balsamic glaze as desired
• Tajín optional and as desired

Instructions

• Slice the watermelon into approximately ⅓- to ½-inch thick squares, about 2×2 inches. Slice the fresh mozzarella into pieces to match the thickness of the watermelon
• On a serving platter, alternate slices of watermelon, mozzarella, and basil leaves. Scatter the blackberries and pistachios over and around the caprese and garnish with torn mint leaves. Just before serving, drizzle with balsamic glaze and finish with a light sprinkle of Tajín, if desired.

Notes

Even Slices: Slice the watermelon and mozzarella to a similar thickness so they layer neatly on the platter and create the perfect balance of flavors in each bite.

Chill the Glaze: Refrigerate the balsamic glaze before serving to help it thicken slightly. Drizzle it over the caprese just before serving for the freshest presentation.

Add Some Zing: For a little extra flavor, lightly sprinkle the finished platter with Tajín. Its blend of chile peppers, lime, and salt adds a bright, zesty contrast to the sweet watermelon.

Make It Ahead: Assemble the platter up to a few hours in advance and refrigerate it until ready to serve. Wait to add the pistachios, mint, and balsamic glaze until just before serving.

Potluck Friendly: If transporting the platter to a party or potluck, cover and refrigerate it until you’re ready to leave. Add the final garnishes when you arrive.

Nutrition

Calories: 359kcal | Carbohydrates: 45g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 361mg | Potassium: 717mg | Fiber: 3g | Sugar: 36g | Vitamin A: 3615IU | Vitamin C: 48mg | Calcium: 331mg | Iron: 2mg

If you want a truly classic chili dog experience, skip the canned chili and make your own Hot Dog Chili at home. Unlike traditional chili recipes like my Ground Beef Chili or Turkey Chili, you won’t find any beans in this recipe. It’s thicker, smoother, and less chunky, with a rich, beefy flavor that’s perfect for spooning over hot dogs.

It cooks quickly in a skillet on the stove and, despite the short cooking time, it’s loaded with flavor.

Use this easy chili to top grilled hot dogs for game-day gatherings and summer cookouts or for my Oven Baked Chili Dogs any time of year.

Ingredient Notes

• Ground beef: I recommend using 90/10 lean ground beef. It has enough fat for flavor while minimizing the amount of grease that needs to be drained.
• Onion: Diced yellow or red onion adds savory flavor and a touch of natural sweetness that balances the tangy tomato base.
• Tomato paste: A full 6-ounce can adds rich tomato flavor and helps create the thick consistency that makes this chili perfect for topping hot dogs.
• Yellow mustard: Just a squirt of mustard adds classic chili dog flavor and a touch of tang that balances the richness of the beef.
• Liquid: Low-sodium beef broth adds rich flavor while water helps create the perfect consistency. Add a little extra water as needed to keep the chili thick but spoonable.
• Seasonings: Chili powder, cumin, garlic powder, black pepper, and optional crushed red pepper flakes create the classic flavor profile. The red pepper flakes add a subtle kick that balances the slight sweetness from the brown sugar without making the chili noticeably spicy.

How to Make Hot Dog Chili

1. Brown the beef and onion. Add the ground beef and onion to a large skillet and cook, breaking the beef into very small crumbles, until no pink remains. Drain any excess grease.
2. Season the beef. Add the spices and cook for about 1 minute, stirring constantly, until fragrant.
3. Add the remaining ingredients. Stir in the tomato paste, beef broth, water, brown sugar, mustard, Worcestershire sauce, and crushed red pepper flakes, if using.
4. Simmer until thickened. Bring the mixture to a gentle boil, then simmer over low heat for about 15 minutes, stirring occasionally, until thickened.

Storage Tips

Refrigerate: Transfer cooled Hot Dog Chili to an airtight container and refrigerate for up to 4 days.

Reheat: Warm it in a pan over low heat, stirring occasionally. Add a splash of water or beef broth, if needed, to loosen it up.

Make Ahead: Hot Dog Chili can be made 1 to 2 days in advance and refrigerated until ready to use. Reheat gently on the stove before serving.

Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Hot Dog Chili

This easy Hot Dog Chili recipe is thick, flavorful, and made specifically for topping hot dogs. Serve it over hot dogs with plenty of cheese and your favorite toppings for a classic summer favorite.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 135kcal

Author Valerie Brunmeier

Ingredients

• 1 pound lean ground beef 90/10 recommended
• ½ cup diced yellow onion
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon granulated garlic or garlic powder
• ¼ teaspoon salt
• Freshly ground black pepper to taste
• 6 ounce can tomato paste
• 1 cup low-sodium beef broth
• ½ cup water plus additional as needed
• 1 tablespoon brown sugar
• 2 teaspoons yellow mustard
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon crushed red pepper flakes optional but highly recommended

For Chili Dogs

• 8 bun-length hot dogs
• 8 hot dog buns
• 2 cups shredded cheddar or Colby Jack cheese
• Finely diced white onion for topping
• Diced pickled jalapeños for topping (optional)

Instructions

• Heat a large skillet over MEDIUM-HIGH heat.
• Add the ground beef and diced yellow onion and cook, stirring frequently and breaking the beef into very small crumbles, until the beef is fully cooked and no pink remains. Drain excess grease and return the skillet to the heat.
• Add the chili powder, cumin, garlic powder, salt, and black pepper. Cook, stirring constantly, for 1 minute until fragrant.
• Stir in the tomato paste, beef broth, water, brown sugar, yellow mustard, Worcestershire sauce, and crushed red pepper flakes (if using). Stir until well combined.
• Bring the mixture to a gentle boil, then reduce heat to LOW and simmer for 15 minutes, stirring occasionally, until thickened. Add additional water, a splash at a time, if needed to loosen the chili to your desired consistency.
• Serve warm over hot dogs and top with shredded cheese, finely diced white onion, diced pickled jalapeños, and your favorite chili dog toppings.

Notes

Nutrition information is for the chili only and does not include hot dogs, buns, or optional toppings.

Yield note: Makes enough chili for approximately 8 to 10 hot dogs, depending on how generously you top them.

Refrigerate Leftovers: Transfer cooled Hot Dog Chili to an airtight container and refrigerate for up to 4 days.

Reheat: Warm it in a pan over low heat, stirring occasionally. Add a splash of water or beef broth, if needed, to loosen it up.

Make Ahead: Hot Dog Chili can be made 1 to 2 days in advance and refrigerated until ready to use. Reheat gently on the stove before serving.

Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

 

Nutrition

Calories: 135kcal | Carbohydrates: 7g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 376mg | Potassium: 510mg | Fiber: 2g | Sugar: 5g | Vitamin A: 644IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 2mg

A Note From My Kitchen

As far as I’m concerned, one of the very best things about summer is cherry season. When I see the first sweet cherries arrive at the store, I can’t resist bringing home a bag or two to make this Fresh Cherry Cobbler, with enough cherries left over for a Fresh Cherry Crumb Cake.

I developed this recipe one exceptionally busy summer while our family was preparing for our big move from California to Oregon. In the midst of packing, we were also hosting back-to-back gatherings to say goodbye to family and friends. In need of a make-ahead dessert that could serve a crowd on the 4th of July, I traded my usual skillet, like the one I use for my Skillet Apple Cobbler, for a 13- x 9-inch baking dish. Since cherries and almonds are a match made in heaven, I finished the cobbler with a sprinkling of sugared almonds before popping it in the oven.

Years later, this cherry dessert recipe is still one of my favorite ways to kick off the summer baking season.

This cobbler is super simple to put together. Pitting the cherries is the most time-consuming step, but once that task is done, the rest is a breeze.

Ingredient Notes

• Fresh dark sweet cherries: Bing cherries are the most common variety you’ll find at grocery stores during cherry season, typically from May through August. Their firm texture holds up beautifully during baking and their sweet flavor is perfect for pies, crisps, and cobblers. I don’t recommend using sour cherries for this recipe, since they are considerably more tart and would require adjustments to the amount of sugar. See the tips section below for instructions on using frozen cherries when fresh aren’t available.
• Fresh lemon juice: A little lemon juice brightens the flavor of the cherries and balances their sweetness.
• Heavy cream: Adds richness and helps create a tender, biscuit-like cobbler topping.
• Sliced almonds: Cherries and almonds are a classic pairing. The almonds add a subtle nutty flavor and a delicious crunch to the topping.
• Pure vanilla extract: Enhances and warms the flavor of the cherry filling.

How to Pit Cherries

Pitting fresh cherries is the most time-consuming part of making this cobbler, but it’s well worth the effort. I always use my OXO Cherry Pitter when I have a large quantity of cherries to pit. This inexpensive little tool is the quickest and easiest method and, truth be told, I almost always give the job to my husband. Word to the wise: when there’s the promise of Fresh Cherry Cobbler in their future, people become surprisingly motivated to help in the kitchen!

No cherry pitter? No problem. A chopstick or metal pastry tip can be used to push the pits out through the stem end of the cherries. Whichever method you choose, consider wearing an apron or old shirt since cherry juice can stain fabrics.

How to Make Fresh Cherry Cobbler

1. Place the pitted cherries in a large mixing bowl and toss them with some fresh lemon juice and vanilla extract. Add sugar and flour and toss again to coat the cherries with the sweet mixture.
2. Transfer the cherry mixture to a greased 13- x 9-inch baking dish.
3. In a medium bowl, whisk the flour, sugar, baking powder, and salt.
4. Add the melted butter and a little heavy cream and stir with a wooden spoon until it forms a soft dough. I love this rich, silky dough!
5. Scatter pieces of the cobbler dough over the top of the cherries in the baking dish.
6. Combine sliced almonds, a touch of melted butter and a little sugar in a small mixing bowl and sprinkle it over the top of the cobbler dough. Bake as directed.

Storage and Make-Ahead Tips

Make ahead: Assemble the cobbler up to 24 hours in advance, cover tightly, and refrigerate until ready to bake. Remove the baking dish from the fridge and let it stand at room temperature for about 30 minutes before baking to take the chill off. If the cobbler is still cold when it goes into the oven, you may need to add a few extra minutes to the baking time.

Refrigerate leftovers: Cover the baking dish tightly or transfer leftovers to an airtight container and refrigerate for up to 4 days.

Reheat before serving: Warm individual portions in the microwave or reheat larger portions in a 300 degree F oven until warmed through.

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Fresh Cherry Cobbler

A buttery cobbler topping studded with sweet, crunchy almonds is baked over juicy cherries to create this Fresh Cherry Cobbler. Serve it warm with a scoop of vanilla ice cream for a special summer treat.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 357kcal

Author Valerie Brunmeier

Ingredients

Cherry Filling

• 2 ½ pounds fresh dark cherries pitted (see notes below if using frozen cherries)
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• ¾ cup granulated sugar
• ¼ cup all purpose flour

Cobbler Dough

• 1½ cups all purpose flour
• ¾ cups sugar
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup melted butter
• ⅓ cup heavy cream

Almond Topping

• ½ cup sliced almonds
• 2 tablespoons granulated sugar
• 1 tablespoon butter melted

Instructions

For the Cherry Filling

• Preheat oven to 375 °F. Lightly coat a 13- x 9-inch baking dish with nonstick cooking spray.
• In a large bowl, toss the pitted cherries with the lemon juice and vanilla. Add the sugar and ¼ cup flour and stir to combine. Pour into the prepared baking dish.

For the Cobbler Dough

• In a medium mixing bowl, combine the flour, sugar, baking powder and salt. Add the melted butter and cream and stir to form a soft dough. Scatter the pieces of the dough over the top of the cherries.

For the Almond Topping

• In a small bowl, combine the almonds, sugar, and melted butter. Scatter the mixture over the top of the cobbler dough.

Bake

• Transfer the baking dish to the preheated oven and bake for 30 to 35 minutes, until the cherry filling is bubbly and the cobbler topping is golden brown. If you notice the top getting too dark, set a sheet of foil lightly over the top of the baking dish for the remainder of the baking time.
• Allow the cobbler to cool for 15 to 20 minutes before serving. The juices will thicken and set up, and it will be wonderfully warm and ready for serving.

Notes

Using Frozen Cherries: If fresh cherries aren’t available, use three 12-ounce bags of frozen pitted dark sweet cherries with no sugar added. Thaw them completely and drain well before proceeding with the recipe.

Make Ahead Instructions: Assemble the cobbler up to 24 hours in advance, cover tightly, and refrigerate until ready to bake. Remove the baking dish from the fridge and let it stand at room temperature for about 30 minutes before baking to take the chill off. If the cobbler is still cold when it goes into the oven, you may need to add a few extra minutes to the baking time.

Storing Leftovers: Cover the baking dish tightly or transfer leftovers to an airtight container and refrigerate for up to 4 days.

Reheating: Warm individual portions in the microwave or reheat larger portions in a 300 degree F oven until warmed through.

Nutrition

Calories: 357kcal | Carbohydrates: 58g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 128mg | Potassium: 314mg | Fiber: 3g | Sugar: 39g | Vitamin A: 425IU | Vitamin C: 7.1mg | Calcium: 55mg | Iron: 1.4mg

This post was originally published on July 14, 2019. It has been updated with new images and additional content.

This stovetop method is my favorite way to prepare New York strip steak. While it’s is also delicious cooked on a grill, I like the control I get from cooking them in a cast iron skillet on the stove. It makes it easy to develop a flavorful crust while cooking the steaks to the perfect level of doneness.

When you’ve got some good steaks waiting in your fridge, it’s worth taking a minute before you fire up the stove to learn the best way to cook them. You’ll find everything you need below to create a delicious, perfectly prepared NY steak dinner at home.

Ingredient Notes

• New York Strip Steaks: Look for boneless top loin New York strip steaks, also known as New York steaks, that are about 1 to 1½ inches thick. Thicker steaks may require additional cooking time.
• Oil: Use a neutral, high-smoke point oil like avocado, vegetable, or canola oil for the best sear.
• Rosemary and Garlic: Fresh rosemary and whole garlic cloves infuse the butter with incredible flavor as the steaks cook.
• Cremini Mushrooms: Also called baby bella mushrooms, they have a deeper flavor than white button mushrooms and pair beautifully with steak.
• Dry Sherry: Adds rich flavor to the mushrooms and onions. Dry white wine is a good substitute.
• Creamy Horseradish Sauce: Cream-style horseradish mixed with sour cream creates a classic sauce that pairs perfectly with steak.

How to Cook New York Strip Steak

1. Season the Steaks: Drizzle both sides of the steaks with oil and season generously with kosher salt and black pepper.
2. Sear the Steaks: Place the steaks in a very hot cast iron skillet with rosemary, garlic, and butter and cook until well browned.
3. Flip and Baste: Flip the steaks and baste with the buttery pan juices until cooked to your desired doneness.
4. Cook the Onions: Transfer the steaks to a cutting board to rest. Add the onions to the skillet and cook until softened.
5. Add the Mushrooms: Add the mushrooms and cook until tender and nicely browned.
6. Finish the Mushrooms and Onions: Stir in the garlic, add the sherry, and cook briefly until most of the liquid has evaporated.

Serving Suggestions

The savory mushrooms and onions make this New York strip steak feel like a steakhouse dinner at home. Creamy horseradish sauce is a classic steakhouse favorite and pairs perfectly with the rich flavor of the steak.

Serve it with a baked potato, mashed potatoes, roasted broccoli, green beans, or a simple green salad.

Complete the Meal

• Sour Cream Mashed Potatoes
• Mashed Red-Skinned Potatoes
• Baked Sweet Potato Halves
• Sautéed Green Beans
• Italian Green Beans
• Sautéed Broccolini
• Butter Lettuce Salad with Grapes and Gorgonzola

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New York Strip Steak Recipe

This New York Strip Steak recipe creates tender, juicy steaks with a flavorful crust and savory mushrooms and onions on the side. It’s an easy restaurant-quality dinner that comes together in one skillet and is perfect for a special meal at home.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 792kcal

Author Valerie Brunmeier

Ingredients

• 2 boneless top loin New York strip steaks about 1 to 1-½ inches thick
• 2 tablespoons avocado vegetable, or canola oil (neutral high-smoke point) or as needed
• Kosher salt and freshly ground black pepper as needed
• 3 sprigs fresh rosemary
• 3 or 4 whole garlic cloves peeled and lightly smashed with a knife
• 2 o 3 pats butter

For the Mushrooms and Onions

• ½ large yellow onion thinly sliced
• 8 ounces cremini mushrooms sliced
• 1 clove garlic minced
• ¼ cup dry sherry or dry white wine
• Kosher salt and freshly ground black pepper to taste

Creamy Horseradish Sauce, Optional

• ⅓ cup sour cream light or regular
• 2 tablespoon cream-style horseradish or to taste

Instructions

• Before starting, combine the sour cream and horseradish in a small bowl. Cover and refrigerate until ready to serve.

How to Cook the Steaks

• Drizzle both sides of each steak with olive oil and spread it around to coat the steak well. Season generously with kosher salt and pepper.
• Add a small amount of oil to a large cast iron skillet and place it over HIGH heat. Heat until the oil is shimmering and the pan is very hot.
• Add the steaks to the skillet and immediately reduce the heat to MEDIUM-HIGH. Add the rosemary sprigs, garlic cloves, and butter to the skillet around the steaks.
• Cook for about 5 to 6 minutes, moving the steaks occasionally to ensure even browning.
• Flip the steaks and cook for an additional 2 to 3 minutes, using a spoon to baste the steaks with the buttery pan juices. Total cook time will vary depending on the thickness of your steaks. Thicker steaks may need a few extra minutes to reach the desired internal temperature.
• If the steaks are not yet at your desired doneness, continue cooking, flipping every 1 to 2 minutes, until they reach:

  Rare (125° to 130°F): Cool red center

  Medium-Rare (130° to 135°F): Warm red center

  Medium (135° to 145°F): Warm pink center
• Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 4 to 5 minutes before slicing.

Mushrooms and Onions

• Carefully pour off all but about 2 tablespoons of fat from the skillet.
• Add the onions and cook over MEDIUM heat for several minutes, until softened.
• Add the mushrooms and cook until tender and nicely golden. Stir in the garlic and cook for 30 seconds.
• Pour in the sherry and cook briefly until it has mostly evaporated. Season with kosher salt and pepper and remove from the heat.

Serve

• Slice the steak and serve with the mushrooms and onions and the creamy horseradish sauce on the side.

Notes

Thickness: This recipe was tested with New York strip steaks that were approximately 1 to 1½ inches thick. Thicker steaks will require additional cooking time.

Temperature: For the most reliable results, use an instant-read thermometer and cook the steaks to your desired internal temperature. New York strip steaks are best enjoyed when cooked to rare, medium-rare, or medium doneness. Cooking them beyond medium can cause them to lose some of the tenderness and rich flavor that make this cut so special.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 792kcal | Carbohydrates: 11g | Protein: 50g | Fat: 58g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 0.4g | Cholesterol: 208mg | Sodium: 209mg | Potassium: 1316mg | Fiber: 1g | Sugar: 4g | Vitamin A: 318IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 4mg

What Makes Coca-Cola Cake So Special?

Many people know Coca-Cola Cake from Cracker Barrel, but this classic Southern dessert has been a favorite at potlucks, family gatherings, and church suppers for generations. You might be surprised to hear that this cake doesn’t have a very strong Coke flavor. Instead, the soda works behind the scenes to create an exceptionally moist, tender chocolate cake while adding subtle flavor.

But the warm chocolate icing is what really sets it apart. Poured over the cake right out of the oven, it partially soaks into the surface before setting into a shiny, crackly layer that makes every bite rich, fudgy, and completely irresistible.

Like this Coca-Cola Cake, my One Bowl Chocolate Cake and Chocolate Peanut Butter Sheet Cake are topped with a simple cooked icing. These are no fuss, easy cakes that everyone loves!

Ingredient Notes

• Dry Ingredients: You’ll need all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.
• Wet Ingredients: The cake batter is made with regular Coca-Cola, butter, vegetable or canola oil, buttermilk, eggs, and vanilla extract. You’ll need a total of 16 ounces of Coca-Cola for the cake and glaze. Avoid Diet Coke or Coke Zero, which won’t produce the same flavor and texture. I usually grab two 8-ounce bottles so I don’t have leftover soda after opening them.
• For the Glaze: The rich chocolate glaze is made with Coca-Cola, butter, cocoa powder, vanilla extract, powdered sugar, and a little buttermilk. Pouring it over the warm chocolatey cake creates the signature fudgy icing.

How to Make Coca-Cola Cake

1. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
2. Combine the Coca-Cola, butter, and oil in a saucepan and bring the mixture to a boil. Pour it over the dry ingredients and mix until just combined.
3. Mix in the buttermilk, then add the eggs and vanilla and beat until smooth.
4. Transfer the batter to a greased 13- x 9-inch baking dish and bake as directed.

5. Bring the Coca-Cola to a boil and cook until reduced. Add the butter and stir until melted.
6. Whisk in the cocoa powder and vanilla until smooth.
7. Add the powdered sugar, one cup at a time, whisking until smooth. Stir in the buttermilk until the glaze is thick but pourable.
8. Immediately pour the warm glaze over the warm cake and spread it evenly over the top with an offset spatuala or knife.

Storage Tips

Cover the cake pan tightly and store it at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days and allow it to come to room temperature before serving for the best texture.

To freeze, wrap the cooled cake tightly in plastic wrap and a layer of foil and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.

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Coca-Cola Cake

This old-fashioned Coca-Cola Cake is a classic sheet cake recipe that’s packed with nostalgia. The combination of moist chocolate cake and rich fudgy frosting makes it an easy dessert that’s always a hit.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 15

Calories 432kcal

Author Valerie Brunmeier

Ingredients

Coca-Cola Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup Coca-Cola
• ½ cup vegetable or canola oil
• ½ cup butter cubed
• ½ cup buttermilk
• 2 large eggs room temperature
• 2 teaspoons pure vanilla extract

Coca Cola Icing

• 1 cup Coca-Cola
• ½ cup butter cubed
• ¼ cup unsweetened cocoa powder
• ½ teaspoon pure vanilla extract
• 4 cups powdered sugar or as needed
• 2 tablespoons buttermilk or as needed

Instructions

For the Cake

• Preheat oven to 350 °F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
• In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
• In a small saucepan over MEDIUM heat, combine the cola, oil, and cubed butter and bring to a boil, stirring occasionally, until the butter has melted. Pour the hot cola mixture over the dry ingredients and using an electric mixer, mix until just moistened.
• Mix in the buttermilk until well combined. Then, add the eggs and vanilla and beat again, until combined.
• Transfer the batter to the prepared baking dish. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
• About 15 minutes before the cake is done, prepare the icing.

For the Icing

• In a large saucepan over HIGH heat, bring cola to a full boil. Reduce to MEDIUM (or MEDIUM-HIGH if needed) and cook, at a steady boil, for 10 minutes or until the liquid is reduced to about ½ cup.
• Reduce heat to LOW, add the butter, and cook, stirring occasionally, until the butter is melted. Whisk in the cocoa powder and vanilla until smooth. Remove from the heat and whisk in the powdered sugar, 1 cup at a time, whisking vigorously after each addition until smooth, then whisk in the buttermilk. The icing should be smooth, glossy, and pourable but thick enough to coat the cake. You can adjust the consistency, if needed, with additional powdered sugar or buttermilk, whisking vigorously until smooth.
• Remove the cake from the oven and immediately pour the icing over the top, spreading it out with an offset spatula.
• Allow to set for a few minutes before slicing and serving the cake.

Notes

Storage

Cover the cake pan tightly and store it at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days and allow it to come to room temperature before serving for the best texture.

To freeze, wrap the cooled cake tightly in plastic wrap and a layer of foil and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.

Nutrition

Calories: 432kcal | Carbohydrates: 77g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 274mg | Potassium: 113mg | Fiber: 2g | Sugar: 61g | Vitamin A: 415IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 2mg