Simply Scratch

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 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 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.

Summer Caprese Salad Recipe

Laurie McNamara — Mon, 13 Jul 2026 04:00:53 +0000

In this Summer Caprese Salad Recipe, ripe and juicy garden tomatoes are sliced and topped with fresh mozzarella, basil leaves and drizzled with olive oil and balsamic glaze. Served sprinkled with flakey sea salt and freshly ground black pepper which adds flavor while lending bits of texture.

Caprese is the epitome of summer.

For years we planted a tomato garden. We always grow a few roma plants, 1 cherry tomato (they’re my favorite!) and a few beefsteak for things like blt’s, my mother in law’s tacos and caprese platters. But then life happened (and hornworms – ack!) and we stopped planting the tomato garden. Now whenever we are gifted with tomatoes from friends or my in-laws gardens, I always make this caprese salad. It’s simple, light and refreshing and goes with just about anything.

Garden tomatoes, mozzarella and fresh basil drizzled with quality olive oil. It’s quite literally what dreams are made of.

To Make This Summer Caprese Salad Recipe You Will Need:

a few large tomatoes – For best flavor use garden tomatoes or heirloom tomatoes.
fresh mozzarella – Pre-sliced or torn will also work.
basil leaves – Adds fresh distinct flavor.
quality olive oil – Once meant for drizzling or finishing a dish.
flakey sea salt – Adds bits of texture and enhances flavors.
coarsely ground black pepper – Lends some subtle bite and flavor.
balsamic glaze – Reduced balsamic vinegar is sweet and syrupy. Use homemade or store-bought.

Just look at these beauties!

For this recipe, I always buy fresh mozzarella that is pre-sliced. Trust me, this will save you so much time and you will get evenly sliced mozzarella, a feat I’m not ever going to win at on my own.

So, with that said, a 1 pound log of pre-sliced mozzarella will give you 16 slices. Which means you will need enough large tomatoes to get 16 slices.

Then you just layer; tomato, mozzarella and a fresh basil leaf.

Repeat.

Drizzle with quality olive oil.

Season with flakey sea salt, coarsely ground black pepper and if you’re so inclined, drizzle with a few spoonfuls of balsamic glaze.

I mean 😍.

Ways to Enjoy This Caprese Salad:

I like to serve this with grill bread however, you can totally enjoy this as is. It’s also really great next grilled chicken, steak or salmon, a simple pasta dish or grilled vegetables like eggplant, zucchini, bell peppers and/or on top of a bed of arugula.

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

Summer Caprese Salad Recipe

Course Salads

Cuisine Italian

Keyword caprese, salad, side dish, summer, tomatoes

Prep Time 10

Cook Time 0

Total Time 10

Servings + servings

Calories 167kcal

Author Laurie McNamara

Ingredients

2 large tomatoes I use beefsteak
16 ounces fresh mozzarella sliced
16 basil leaves
olive oil
flakey sea salt
black pepper coarse freshly ground
2 tablespoons balsamic glaze more or less to taste
slices of grilled bread optional

US Customary - Metric

Instructions

Layer slices of tomato, mozzarella and basil on a large platter. Drizzle with olive oil. Season with flaky sea salt and coarsely ground black pepper. Lastly, drizzle with balsamic glaze.
Serve as is or with grilled bread.

Notes

The nutritional value is for the caprese salad only and does not include grilled bread or any other serving suggestion.

Nutrition

This recipe was originally posted on August 19th, 2020 and has been updated with clear and concise instructions, new photography and helpful information.

7-Layer Mexican Street Corn Dip

Laurie McNamara — Fri, 10 Jul 2026 16:08:44 +0000

This 7-Layer Mexican Street Corn Dip is so easy and delicious! A creamy base layer of mayo, Mexican crema, chili powder, lime zest and juice is topped with charred sweet corn, salty cotija, diced avocado, sliced green onions, chopped jalapeño and sprinkled with lots of fresh cilantro. Yields 6 to 8 servings.

I adore a 7-layer dip.

Whether it’s this taco dip or loaded hummus – I can and will make a meal out of it. My most recent 7-layer obsession is this Mexican street corn version. A zippy and creamy base layer consisting of mayo, Mexican crema, chili powder, lime zest and juice is topped with charred sweet corn, cotija cheese, small cubes of avocado, green onions, diced jalapeños and lots of minced cilantro.

So if you find your self attending or hosing a small get together and need something easy and delicious to bring, make this 7-layer Mexican street corn dip! Simply serve with your favorite tortilla chips or Frito scoops and watch it disappear.

To Make this 7-Layer Mexican Street Corn Dip You Will Need:

mayonnaise – Lends richness and creaminess.
mexican crema – Or substitute with sour cream.
lime zest and juice – Adds tang and bright citrus flavor.
chili powder – Adds flavor and can be mild to moderately spicy.
kosher salt – Enhances the flavors in this dip.
charred sweet corn – Adds pops of texture and smoky sweet flavor. (You will need 3 ears not 2 as pictured)
cotija cheese – Or substitute with crumbled feta or queso fresco.
avocado – Ripe but not overly rip avocados work best here.
green onion – For a mild onion flavor.
jalapeño – Adds mild to moderate heat and fresh flavor.
cilantro – Lends fresh, citrusy and herbaceous flavor.
tortilla chips – Use your favorite tortilla chips or Frito scoops.

Make the Creamy Dip Layer:

In a medium bowl, measure and add 2/3 cup mayonnaise, 1/3 cup Mexican crema, the zest and juice of 1 small lime, 1½ teaspoon chili powder and 1/4 teaspoon kosher salt.

Stir until combined.

Build The 7-Layer Dip:

On a shallow platter (large dinner plate or pie plate) spread the creamy dip layer.

Cut the charred corn off of 3 medium cobs and scatter it over top.

Note: You can char corn on the grill or in a hot dry skillet.

Then top with 3/4 cup crumbed cotija and 1 small diced avocado.

Lastly, top with 4 sliced green onions, 1 diced medium jalapeño (seeds and ribs removed for less heat) and 1/3 cup of cilantro that has been finely chopped.

Serve with sturdy tortilla chips or Frito scoops.

Don’t let this summer end without making this incredible 7-layer dip or any of the 7-layer dips in the link below!

Click here For More 7-Layer dips!

Enjoy! And if you give this 7-Layer Mexican Street Corn Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

7-Layer Mexican Street Corn Dip

Yields 6 to 8 servings.

Course Appetizers & Snacks

Cuisine mexican inspired, Tex Mex

Keyword 7-layer dip, cinco de mayo, dip, elote, mexican street corn, summer appetizer, summer recipe, sweet corn

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 225kcal

Author Laurie McNamara

Ingredients

2/3 cup mayonnaise
1/3 cup mexican crema or sour cream
1 small lime zest and juice
1½ teaspoons chili powder
1/4 teaspoon kosher salt more or less to taste
3 ears charred sweet corn you can do this on the grill or in a hot dry skillet
3/4 cup cotija or use crumbled feta or queso fresco
1 small ripe avocado diced
1 to 2 jalapeños diced, ribs and seed remove for less heat
1/3 cup cilantro leaves finely copped
sturdy tortilla chips or frito scoops

US Customary - Metric

Instructions

MAKE THE CREAMY DIP LAYER:

In a medium bowl, measure and add mayonnaise, Mexican crema, the zest and juice of a small lime, chili powder and kosher salt. Stir well to combine.

BUILD THE DIP:

On a shallow platter (large dinner plate or pie plate) spread the creamy dip layer. Cut the charred corn off of the cob and scatter it over top. Then top with crumbed cotija, diced avocado, sliced green onions, jalapeño and finely chopped cilantro.

I like to save some of the pieces of cut corn and nestle it into the top of the dip. This is purely for aesthetics and is optional.

Serve with tortilla chips or Frito scoops.

Notes

Nutrition

Big Batch Grilled Chicken Thighs

Laurie McNamara — Wed, 08 Jul 2026 14:17:09 +0000

This Big Batch Grilled Chicken Thighs recipe is so simple and yields incredibly flavorful and tender chicken. Boneless, skinless chicken thighs are tossed in a simple mayo-based marinade with honey, smoked paprika, garlic and lemon juice. The mayo helps to lend flavor and seal in the juices while the chicken is grilling. One recipe will yield about 10 (5 ounce) servings and can easily be halved to serve less.

This is the best grilled chicken.

If you’ve been around here the last 16 years, you know I don’t say that lightly. I’ve been testing/making this recipe just about every to every other week since spring and it’s just so good, and I’ve yet to get sick of it. Pat will take a few pieces to work, I have it for lunch and/or get creative or we’ll have it for dinner. Besides being ridiculously easy, I love having grilled chicken on hand and the flavor is so universal that it goes great in salads, wraps, tacos, quesadillas or serve just as is with (or without) your favorite bbq sauce on top. Most recently, I’ve enjoyed it with this dense bean salad and it (you guessed it) was incredible.

Grilled chicken so delicious you’ll love having it in your recipe arsenal.

To Make This Big Batch Grilled Chicken Thighs You Will Need:

olive oil – Lends flavor and helps to keep the chicken from sticking to your grill grates.
low-sodium soy sauce – Adds deep savory flavor.
lemon juice – Lends bright flavor and acidity.
mayonnaise – Acts as a barrier while grilling, locking in flavor and moisture.
honey – Lends subtle sweetness.
garlic paste – Lends distinct punchy flavor. Use store-bought or freshly grated.
smoked paprika – Lends color and subtle smokey flavor.
onion powder – Lends additional bold oniony flavor.
kosher salt – Enhances the flavors of the chicken/marinade.
freshly ground black pepper – Adds some subtle bite and flavor.
boneless skinless chicken thighs – Lends more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.

Make The Marinade:

In a blender, measure and add 1 tablespoon oil, 1 tablespoon low-soy sauce, 3 tablespoons lemon juice, 1/4 cup mayonnaise, 2 tablespoons honey, 1 tablespoon garlic paste (or freshly grated), 1 tablespoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Note: I linked the blend I use in the printable recipe at the end of this post.

Secure the lid and blend until combined and smooth.

Marinate the Chicken:

Place 2 to 3 pounds of boneless, skinless chicken thighs in a bowl or deep sided dish.

Note: When I make this, I just buy 3 packages and don’t even bother to look at the weight. If you don’t quite need 3 pounds of chicken, you can use 2. Or simply cut the marinade in half for 1 pound of chicken thighs.

Pour the marinade over top of the chicken.

Toss well to coat. Let sit while you preheat your grill.

PREHEAT YOUR GRILL TO 400°F TO 450°F.

Once your grill has preheated, use tongs to place chicken smooth side facing down on to the hot grates. Close the lid and grill for 4 minutes.

After 4 minutes, use tongs to flip the chicken and continue to grill 3 to 4 minutes more or until fully cooked.

Once grilled, remove and transfer to a cutting board or pan and let rest for 5 minutes before serving.

That’s it! Serve immediately or let cool and store in an air-tight container for up to 4 days.

Note: You can also, slice, chop or freeze whole thighs to use later on.

Ways To Enjoy Big Batch Grilled Chicken Thighs:

Serve a small crowd and serve with salads or sides of your choice.
Top with your favorite bbq sauce.
Slice and chop in salads, wraps, quesadillas or whatever your hear desires.

Click Here For More Grilled Chicken Marinades!

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

Big Batch Grilled Chicken Thighs

This Big Batch Grilled Chicken Thighs recipe is so simple and yields incredibly flavorful. Boneless, skinless chicken thighs are tossed in a simple mayo-based marinade with honey, smoked paprika, garlic and lemon juice. The mayo helps to lend flavor and seal in the juices while being grilled.

One recipe will yield about 10 (5 ounce) servings and can easily be halved to serve less.

Course Mains & Entrees

Cuisine American

Keyword chicken, chicken thighs, dinner, easy recipe, grilled chicken, grilling, Grilling Recipes, lunch, meal prep, summer recipe

Prep Time 10

Cook Time 10

Total Time 15

Servings servings

Calories 232kcal

Author Laurie McNamara

Equipment

Ninja Foodi Personal Blender

Ingredients

1 tablespoons avocado oil or olive oil safe for high-temp cooking
1/4 cup mayonnaise
3 tablespoons lemon juice freshly squeezed
2 tablespoons honey
1 tablespoons low-sodium soy sauce
1 tablespoon garlic paste or use freshly grated
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
3 pounds boneless skinless chicken thighs

US Customary - Metric

Instructions

MAKE THE MARINADE:

In a blender, measure and add oil, (low-sodium) soy sauce, lemon juice, mayonnaise, honey, garlic paste (or freshly grated), smoked paprika, onion powder, kosher salt and black pepper. Secure the lid and blend until combined and smooth.

MARINATE THE CHICKEN:

Place boneless, skinless chicken thighs in a bowl or deep sided dish and pour the marinade over top. Toss well to coat. Let sit while you preheat your grill.

PREHEAT YOUR GRILL TO 400°F TO 450°F.
Once your grill has preheated, use tongs to place chicken, smooth side facing down onto the hot grates. Close the lid and grill for 4 minutes. After 4 minutes, use tongs to flip the chicken and continue to grill 3 to 4 minutes more or until fully cooked. Once cooked, remove and transfer to a cutting board or pan and let rest for 5 minutes before serving.
Either serve immediately or let cool and store in an air-tight container for up to 4 days.

Note: You can also, slice, chop or freeze whole thighs to use later on.

Notes

Nutrition

Mediterranean Dense Bean Salad

Laurie McNamara — Mon, 06 Jul 2026 13:47:46 +0000

In this Mediterranean Dense Bean Salad, three different beans are combined with juicy cherry tomatoes, Persian cucumbers, red onions, greek olives, salty feta and then tossed in a lemony Mediterranean vinaigrette! Great for a light lunch, healthy side or for meal prepping. This recipe yields 6 (1¼-cup) servings.

Have you heard of dense bean salads?

Essentially it’s a bean based salad that lets you get creative by adding any other veggies, herbs and/or protein that you wish. I first heard of dense bean salads from Violet Witchel on TikTok but it never dawned on me to make one. Why? I have no clue. It wasn’t until a few weeks ago when my friend Meg told me I should get on it and start making them. Because not only are they light and healthy but they’re also packed with fiber. So I did. Last week I made this Mediterranean version and now I’m obsessed. I’ve already jotted down 4 other dense bean salads in my recipe notebook to test, and I cannot wait to make them.

Basically, dense bean salads will be my whole personality moving forward.

To Make This Mediterranean Dense Bean Salad You Will Need:

for the dressing:

garlic paste – Or use freshly grated garlic.
kosher salt – Enhances the flavors in the dressing.
freshly ground black pepper – Lends distinct bite and flavor.
oregano (dried) – Lends earthy and slightly bitter flavor.
dijon mustard – Adds tangy flavor and helps to emulsify the dressing.
lemon juice – Adds acidity and mild citrus flavor.
olive oil – Adds richness and flavor.

for the salad:

chickpeas (garbanzo beans) – For ease, I like to use canned reduced-sodium chickpeas.
cannellini beans – Or great northern beans will also work.
great northern beans – I use canned beans that have been rinsed well and drained.
cherry tomatoes – Adds the perfect balance of sweet and tangy.
persian cucumbers – Lends cool refreshing flavor and crunchy texture.
red onion – Lends delicious and slightly sharp onion flavor.
feta cheese – Adds delicious salty flavor. If vegan use vegan feta-style cheese.
greek olive blend – Or substitute with pitted kalamata olives.
parsley (fresh) – Adds a pop of color and herbaceous flavor.
dill (fresh) – Lends a sweet and grassy flavor with notes of celery and parsley.
mint (fresh) – Mint brings a bright, bold flavor.

This dense bean salad starts with 3 types of beans; chickpeas, cannelinni 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.

Make The Dressing:

In a bowl or liquid measuring cup, measure and add; 1 teaspoon garlic paste (or 1 clove grated), 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon oregano, 3 tablespoons freshly squeezed lemon juice, 2 teaspoons dijon mustard and 1/4 cup olive oil.

Whisk to combine and set off to the side.

Build The Salad:

In a large bowl, measure and add; the rinsed and drained beans, 1½ cups cherry tomato halves, 1½ cups persian cucumber half moons, 1/2 a red onion – diced small, 1/2 cup crumbled feta cheese, 1/3 cup pitted greek olives halved (or use kalamata), 2 tablespoons finely chopped flat leaf parsley, 1 heaping tablespoon of both fresh mint and dill.

Pour in all of the dressing.

Toss well to combine.

Serve immediately or cover and refrigerate until ready to use.

For Serving:

To serve, transfer to a serving platter or bowl and top with extra finely chopped dill and parsley.

Stay tuned because there will be more of these coming at you soon!

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

Mediterranean Dense Bean Salad

Course Salads

Cuisine Mediterranean

Keyword bean salad, beans, dense bean salad, healthy recipe, high fiber

Prep Time 20

Total Time 20

Servings servings

Calories 294kcal

Author Laurie McNamara

Equipment

Ingredients

FOR THE DRESSING:

1 teaspoon garlic paste or 1 clove grated fresh garlic
1/2 teaspoon dried oregano crushed between fingers or palm
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons lemon juice freshly squeezed
2 teaspoons dijon mustard
1/4 cup olive oil

FOR THE SALAD:

1 (15 ounce) can garbanzo beans rinsed and drained
1 (15 ounce) can cannellini beans rinsed and drained
1 (15 ounce) can great northern beans rinsed and drained
1½ cups cherry tomato halves
1½ cups persian cucumbers half-moons
1/2 medium red onion diced small
1/2 cup crumbled feta
1/3 cup pitted greek olive blend or use pitted kalamata
2 tablespoons chopped fresh parsley plus more for garnish
1 tablespoons chopped fresh mint
1 tablespoon chopped fresh dill plus more for garnish

US Customary - Metric

Instructions

MAKE THE DRESSING:

In a bowl or liquid measuring cup, measure and add; garlic paste (or 1 clove grated), kosher salt, black pepper, oregano, lemon juice, dijon mustard and olive oil. Whisk to combine and set off to the side.

You may need to whisk it again right before dressing the salad.

BUILD THE SALAD:

In a large bowl, measure and add; the rinsed and drained beans, cherry tomato halves, persian cucumber half moons, diced red onion, feta, olives, parsley, mint and dill.

You can soak the onions in ice water for 10 to 15 minutes to remove some of the sharpness and bite.

Pour in all of the dressing and toss well to combine. Taste and season with salt and pepper if desired.
Serve immediately or cover and refrigerate until ready to use.

Notes

Nutrition

Hasselback Kielbasa Bites with Mustard Aioli

Laurie McNamara — Wed, 01 Jul 2026 13:28:23 +0000

These sweet and smoky Hasselback Kielbasa Bites are served with an incredibly flavorful Mustard Aioli. Polish kielbasa is sliced, but not all the way through, sectioned into bites and tossed in a mixture of maple syrup, avocado oil and spices before being air-fried until sticky and crisp! Yields approximately 12 to 14 servings.

Need an easy appetizer? I’ve got you.

These kielbasa bites are a quick and easy appetizer for a cookout, small gathering or a game night in. I’m sure by now you’ve heard of hasselback potatoes, this is the same concept! Slicing polish kielbasa, but not all the way through, so that when they cook up they will open up – and because there’s more edges, they get extra crispy. But before that, they are tossed in a mixture of spices and maple syrup. So they get nice and sticky and caramelized too.

I serve them with a simple whole grain mustard aioli that’s creamy, zippy and slightly smoky.

And if you don’t have an air fryer yet, this is your sign to get one! (I have linked the one I’m currently using in the printable recipe at the bottom of this post.)

To Make Hasselback Kielbasa Bites with Mustard Aioli You Will Need:

for the aioli:

mayonnaise – Lends richness and creaminess.
whole grain mustard – My favorite brand is Inglehoffer (not sponsored).
garlic paste – Use store-bought or grated fresh.
smoked paprika – Lends color and subtle smokey flavor.
paprika (regular) – Lends color and subtle flavor.
lemon juice – Adds acidity, mild citrus flavor and thins out the aioli.

for the kielbasa:

maple syrup – Lends sweetness and mild flavor.
avocado oil – Helps to crisp the kielbasa when air-frying.
all-purpose seasoning – Use one that has onion, garlic, a blend of dried herbs and black pepper. I use one that does not contain salt.
garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
smoked paprika – Lends color and subtle smokey flavor.
kosher salt – Helps to enhance the flavors.
freshly ground black pepper – Adds some subtle bite and flavor.
polish kielbasa – Use chicken or pork.

Make The Mustard Aioli:

In a bowl, measure and add 1/3 cup mayonnaise, 1 heaping tablespoon whole grain mustard, 1 teaspoon garlic paste and 1 teaspoon each of smoked and regular paprika.

Pour in 1½ tablespoons freshly squeezed lemon juice.

Stir well to combine. Cover and refrigerate until ready to serve.

Make The Hasselback Kielbasa:

Slice 2 rings of kielbasa in half at the bend.

Place 2 chopsticks on either side of the kielbasa and cut 3/4 of the way through. If you don’t have chopsticks, wooden/bamboo skewers will also work!

The chopsticks act as a guide so you don’t go all the way through the kielbasa.

Next, cut them in to 3 to 4 sliced sections.

In a medium bowl, measure and add in 2 tablespoons maple syrup, 1 tablespoon olive oil, 1 teaspoon all-purpose seasoning, 1 teaspoon garlic powder, 3/4 teaspoon smoked paprika and 1/2 teaspoon of both kosher salt and freshly ground black pepper.

Stir well to combine.

Add in the kielbasa bites and toss well to coat.

Preheat your air fryer to 400℉ (or 200℃).

Once preheated, immediately add in the kielbasa bites in an even layer.

Air fry 7 to 9 minutes or until the kielbasa curls and gets crispy around the edges. I like to shake the basket once or twice during cooking.

Transfer to a serving plate and serve alongside the mustard aioli and a small jar of mini bamboo forks. Garnish with finely chopped parsley if desired.

Click Here For More Snack and Appetizer Recipes!

Enjoy! And if you give this Hasselback Kielbasa Bites with Mustard Aioli recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Hasselback Kielbasa Bites with Mustard Aioli

Course Appetizers & Snacks

Cuisine American

Keyword air fryer, kielbasa, party food, polish kielbasa, snack

Prep Time 20

Cook Time 9

Total Time 29

Servings servings

Calories 214kcal

Author Laurie McNamara

Equipment

Ingredients

FOR THE AIOLI:

1/3 cup mayonnaise
1 tablespoon whole grain mustard
1 teaspoon garlic paste or 1 medium clove of garlic grated
1 teaspoon smoked paprika
1 teaspoon paprika
1½ tablespoons lemon juice freshly squeezed

FOR THE KIELBASA:

2 tablespoons pure maple syrup
1 tablespoon avocado oil
1 teaspoon all-purpose seasoning use one without salt
1 teaspoon garlic powder
3/4 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 ounces polish kielbasa
chopped fresh parsley for garnish (optional)

US Customary - Metric

Instructions

MAKE THE MUSTARD AIOLI:

In a bowl, measure and add the mayonnaise, whole grain mustard, garlic paste (or grated fresh), the smoked and regular paprika and lemon juice. Stir well to combine. Cover and refrigerate until ready to serve.

MAKE THE KIELBASA BITES:

Slice 2 rings of kielbasa in half at the bend. Place 2 chopsticks on either side of the kielbasa half and cut 3/4 of the way through. Repeat with the remaining halves. Next, cut them in to 3 to 4 sliced sections and set off to the side for a moment.

The chopsticks act as a guide so you don’t go all the way through the kielbasa. If you don't have chopsticks, you can use bamboo/wooden skewers.

In a medium bowl, measure and add in maple syrup, olive oil, all-purpose seasoning (one without salt!), garlic powder, smoked paprika and of both kosher salt and freshly ground black pepper. Stir well to combine.
Add in the kielbasa bites and toss well to coat.
Preheat your air fryer to 400℉ (or 200℃).
Once preheated, immediately add in the kielbasa bites in an even layer. Air fry 7 to 9 minutes or until the kielbasa curls and gets crispy around the edges. I like to shake the basket once or twice during cooking.
Transfer to a serving plate and serve alongside the mustard aioli and a small jar of mini bamboo forks. Garnish with finely chopped parsley if desired.

Notes

Nutrition

Red White and Blue Trifle

Laurie McNamara — Mon, 29 Jun 2026 04:00:06 +0000

This Red, White and Blue Trifle consists of slices of pound cake brushed with a simple lemon syrup, cubed and then layered with a fluffy mascarpone whip and fresh, juicy raspberries and blueberries! Decadent yet light and bursting with flavor. Yields approximately 8 servings.

What dessert is more patriotic than this Red White and Blue Trifle?

Okay so maybe this flag cake, but a trifle is a little easier and just as delicious! I grew up with my husband’s aunt bringing a brownie trifle every 4th of July family party. Which later on, got me thinking about a patriotic version. A red, white and blue version. The red and blue was simple because berries. And the white? Instead of going a traditional route with a whipped cream layer, in this trifle a fluffy mascarpone whip separates the berries from the lemon syrup soaked pound cake. Perfection.

Lemon, poundcake, berries and cream is a match made in dessert heaven.

To make this Red White and Blue Trifle you will need:

pound cake – Homemade or use store-bought if you’re in a pinch (1 standard homemade loaf or 2 small store-bought loaves).
lemon – Adds flavor and brightens up this dessert.
sugar – Use white granulated sugar for a touch of needed sweetness.
mascarpone cheese – A soft Italian cream cheese that has a mildly sweet and almost nutty flavor.
heavy cream – Thins out the mascarpone and adds body and richness.
fresh blueberries and raspberries – These add texture and add the red and blue for this dessert. You could also do sliced strawberries.

Make The Mascarpone Whip:

In a medium bowl combine 1/3 cup sugar with 1 cup of heavy cream and 8 ounces softened mascarpone cheese.

Then using a hand mixer, blend until soft peaks form and no lumps remain. Cover and chill until ready to use.

Then, in a small saucepan, combine 1/4 cup of granulated sugar with 1/4 cup freshly squeezed lemon juice and 1 teaspoon lemon zest.

Next, heat on medium-low, stirring until the sugar is dissolved and you have a syrup. Do not let boil.

Slice the poundcake into roughly 1-inch thick slices.

Next, use a pastry brush and brush the lemon syrup on all sides of each slice of pound cake.

Then cut into 1-inch cubes.

Then, in a trifle dish or a large deep bowl, layer half of the lemon syrup soaked pound cake…

Then using a large spoon or spatula to add half of the mascarpone whip in large dollops over the pound cake.

Sprinkle with half of the blueberries and raspberries. Repeat with the remaining pound cake, mascarpone whip and berries.

Serve immediately or lightly cover with plastic wrap and chill until ready to serve.

There is absolutely no way to serve this elegantly. I tried. Really, I did. With that said and because there’s no other way (see below photo) just to dig deep, scoop and serve.

This Red, White and Blue Trifle is perfect for summer and even more perfect dessert for this coming 4th of July. Because the lemon soaked poundcake with the creamy mascarpone whip and tart, sweet berries is absolutely decadent yet light and refreshing– who cares how it looks, I mean really?

Enjoy! And if you give this Red White and Blue Trifle recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Red White and Blue Trifle

Course Desserts & Sweet Treats

Cuisine American

Keyword blueberry, lemon, mascarpone, pound cake, raspberry, trifle

Prep Time 10

Cook Time 6

Additional Time 14

Total Time 30

Servings servings

Calories 582kcal

Author Laurie McNamara

Equipment

Anchor Hocking 3.25 Quart Trifle Bowl with Lid

Ingredients

FOR THE MASCARPONE WHIP LAYER:

8 ounces mascarpone cheese
1 cup cold heavy whipping cream
1/3 cup granulated sugar

FOR THE POUNDCAKE LAYER:

1 loaf pound cake homemade or store-bought (about 20 ounces)
1/4 cup sugar
1/4 cup fresh lemon juice
1 teaspoon lemon zest

FOR THE BERRY LAYER:

2 pints blueberries rinsed and drained
12 ounces raspberries gently rinsed and drained
fresh mint spring for garnish (optional)

US Customary - Metric

Instructions

MAKE THE MASCARPONE WHIP:

In a medium bowl combine the mascarpone cheese with heavy cream and sugar. Use your hand mixer and blend on low to medium speed until smooth and no lumps remain. Cover and chill until ready to use.

MAKE THE LEMON SYRUP:

In a small sauce pan combine the sugar, lemon juice and zest. Heat on medium-low and stir occasionally until the sugar dissolves. Do not boil.

BUILD THE TRIFLE:

Slice the poundcake into 1-inch thick slices. Brush all sides of each slice with the syrup, then cut into cubes.
Place have of the lemon syrup soaked poundcake into a trifle dish or equivalent. Then using a large spoon or spatula, drop half of the mascarpone whip in large dollops over the pound cake and sprinkle have of the blueberries and raspberries. Repeat with the remaining ingredients.
Cover and chill until ready to serve. Garnished with a sprig of mint if desired.

Notes

Nutrition

This recipe was originally posted on July 1st, 2017 and has been updated with clear and concise instructions, new photography and helpful information.

Simply Scratch

Homemade Strawberry Shortcake

Summer = Strawberry Shortcake.

To Make The Strawberry Shortcakes You Will Need:

Make The Shortcake Biscuits:

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

What Type Of Buttermilk To Use in Baking?

How To Make A Buttermilk Substitute:

MAKE THE STRAWBERRY TOPPING:

Tips For Making Homemade Strawberry Shortcake:

Homemade Strawberry Shortcake

Ingredients

FOR THE SHORTCAKE BISCUITS:

FOR THE STRAWBERRIES:

FOR THE HOMEMADE WHIPPED CREAM:

Instructions

MAKE THE SHORTCAKE BISCUITS:

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

MAKE THE STRAWBERRIES:

MAKE THE WHIPPED CREAM:

TO ASSEMBLE:

Notes

Nutrition

Grilled Miso Glazed Chicken

In a dinner rut? I’ve got you.

To Make This Grilled Miso Glazed Chicken You Will Need:

Make The Glaze:

Prepare the Chicken:

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

Grilled Miso Glazed Chicken Thighs

Equipment

Ingredients

Instructions

THEN PREHEAT YOUR GRILL TO 400°F TO 450°F.

Notes

Nutrition

Ginger Sesame Slaw

Fresh. Easy. Delicious.

To Make this Ginger Sesame Slaw You Will Need:

Make The Dressing:

Build The Slaw:

Click Here For More Slaw Recipes!

Ginger Sesame Slaw

Ingredients

FOR THE DRESSING:

FOR THE SLAW:

Instructions

MAKE THE DRESSING:

BUILD THE SLAW:

Notes

Nutrition

Blueberry Peach Galette

So, What Is A Galette?

To Make This Blueberry Peach Galette You Will Need:

Make The Pastry Dough:

Preheat your oven to 425℉ (or 220℃).

Make The Filling:

Assemble the Galette:

How to Store Leftover Blueberry Peach Galette:

How Long Will Blueberry Peach Galette Last?

Blueberry Peach Galette

Equipment

Ingredients

Instructions

Notes

Nutrition

Easy Pâte Sucrée (Sweet Pastry Dough)

Ingredients

Instructions

Nutrition

Summer Caprese Salad Recipe

Caprese is the epitome of summer.

To Make This Summer Caprese Salad Recipe You Will Need:

Ways to Enjoy This Caprese Salad:

Summer Caprese Salad Recipe

Ingredients

Instructions

Notes

Nutrition

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