side dishes - The Art of Food and Wine

Spicy Garlic Edamame

Mon, 04 Aug 2025 16:14:11 +0000

Spicy Garlic Edamame offers a quick and easy dish that’s packed with savory spicy goodness

These spicy treats make a great appetizer, side dish, or snack that you can have on the table in just 10 minutes. With all its savory garlicy goodness, it will keep your guests asking for more!

We love to serve them with our Coconut Shrimp, Ahi Poke, or Chicken Skewers with Peanut Sauce.

Ingredients needed for Spicy Garlic Edamame

Frozen edamame – one package
Fresh minced garlic
Soy sauce – we use light soy sauce
Ponzu sauce – an Asian condiment with a light citrus flavor
Sesame seed oil – found in the Asian section of the supermarket
Siracha sauce or chili oil
Cooking oil – use for browning garlic

How to make Spicy Garlic Edamame

Fill a medium saucepan 3/4 full of water and add 1 teaspoon salt. Bring to a boil. Add frozen edamame and follow the cooking instructions on the package.
While the edamame are cooking, add 1 Tablespoon of cooking oil to a small skillet. Heat the oil over medium heat, and then add minced garlic.
Sauté until garlic is light brown and fragrant.

Add all of the additional ingredients: soy sauce, ponzu sauce, sesame seed oil, and sriracha or chili oil.
Bring the mixture to a low boil, and continue cooking to reduce the mixture down until it thickens. This takes about 2 to 3 minutes. Remove from heat.
Once edamame have finished cooking, drain them in a colander while you finish preparing the spicy garlic sauce.

Add edamame to a serving bowl and top with the spicy garlic sauce.
Toss edamame to coat them with sauce and serve warm.

Want more heat add additional sriracha. Want less heat, cut back on the sriracha or chili oil.

What is Edamame?

Edamame is simply the Japanese name for young soybeans which are harvested before they reach full maturity. They are still green and have not hardened yet. They have a nutty flavor and are a little on the sweet side. Soybeans grow naturally in a pod, but are often served shelled.

You can find edamame in the frozen food section of your grocery store next to other bean varieties, along with other vegetables.

You can boil, steam, or even cook them in a microwave. Often they are seasoned with salt, but our recipe takes these snacks to an entirely new level!

What are the health benefits of Edamame?

Edamame is part of the legume family and is low in carbohydrates. They are a wonderful source of protein and a good source of fiber.

This little bean contains a wealth of antioxidants and is rich in vitamins and minerals, including vitamin K, vitamin E, folate, zinc, potassium, and magnesium to name a few.

Potential health benefits include improving blood sugar levels, helping to lower cholesterol, and promoting heart health.

Here are some variations of Spicy Edamame:

Get creative here! This recipe can include a wide range of variations, so let yourself explore new tastes and combinations. There are endless sweet and savory ingredient substitutions to add to create this tasty dish.

Here are a few ideas. Any combination of these ingredients will work.

Maple syrup, brown sugar, miso paste, or oyster sauce.
Want some heat? Add red pepper flakes, sambal oelek, or fresh ginger.
For garnish, you can add black or white sesame seeds.

Leftovers and reheating instructions:

This dish is best served warm. You can reheat any leftovers over medium heat in a small skillet. You can add a little water to the skillet to keep the beans moist.

Refrigerate any leftovers in a sealed container for up to 3 days.

Serve these tasty dishes alongside Spicy Edamame:

Spicy Garlic Edamame

Spicy Garlic Edamame is a quick and easy dish that is packed with savory spicy goodness.

Course Appetizer, Side Dish

Cuisine Asian

Diet Low Calorie

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 30kcal

Author Jayne Harter ~ The Art of Food and Wine

Equipment

1 Medium sauce pan
1 Small skillet
1 Colander to drain cooked edamame

Ingredients

1 Package Frozen Whole Edamame
1 Tablespoon Cooking Oil, such as canola oil
1½ Tablespoons Fresh Garlic, Minced
2 Tablespoons Soy Sauce (light soy sauce preferred)
2 Tablespoons Ponzu Sauce
2 teaspoons Sesame Seed Oil
1 Tablespoon Sriracha Sauce or Chili Sauce (more or less to taste)

Instructions

Fill a medium saucepan 3/4 full of water and add 1 teaspoon salt. Bring to a boil. Add frozen edamame and follow the cooking instructions on the package.
While the edamame are cooking, add 1 Tablespoon of cooking oil to a small skillet. Heat the oil over medium heat, and then add minced garlic. Sauté until garlic is light brown and fragrant.
Once edamame have finished cooking drain them in a colander while you finish preparing the spicy garlic sauce topping..
Add in all remaining ingredients: soy sauce, ponzu sauce, sesame seed oil and sriracha. or chili oil
Bring the mixture to a low boil, and continue cooking to reduce the mixture until it thickens. This takes about 2 to 3 minutes. Remove from heat.
Add edamame to a serving bowl and top with spicy garlic sauce. Toss edamame to coat completely with sauce and serve.

Notes

To tame the heat, use less sriracha or chili oil.
This dish is best served warm. You can reheat leftovers over medium heat in a small skillet.
Refrigerate any leftovers in a sealed container for up to 3 days.

Nutrition

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Scalloped Potatoes Recipe

Mon, 14 Apr 2025 21:27:42 +0000

This classic French-style Scalloped Potatoes recipe is creamy and rich with a subtle tanginess, thanks to the addition of crème fraîche.

Scalloped potatoes are a classic comfort food dish that never fails to satisfy. Layers of thinly sliced potatoes are baked in a creamy sauce until golden and bubbly, creating a side dish that is both decadent and delicious.

Whether serving at a holiday gathering or as a comforting weeknight dinner side dish, scalloped potatoes are always a crowd-pleaser. This recipe makes a big batch, so there’s enough for seconds and leftovers!

Ingredients Needed:

Yukon Gold Potatoes – you can also use another type of yellow potato or red bliss potatoes
Crème Fraîche – Crème fraîche is the magic in this dish! It has a richer, creamier texture and a less tart flavor than sour cream, with a subtle tanginess you’ll love
Heavy Cream – or use double cream
Kosher Salt – if using regular salt, cut back a little bit on the amount
Black Pepper – freshly ground black pepper is best
Fresh Thyme Leaves – or use dried, but if using dried thyme, cut the amount by half
Butter – just a small amount of butter is needed for coating the casserole dish

(See the recipe card at the bottom for exact quantities of each ingredient)

How to make Scalloped Potatoes from scratch

Master the art of making perfectly seasoned and baked scalloped potatoes that will leave everyone asking for seconds!

Preheat oven to 400°F with the rack in the center position.
Generously butter a 9″ x 13″ casserole dish and set aside.
Clean and peel potatoes and slice into 1/8-inch round pieces.
PRO TIP: To make this process quick and the pieces uniform, use a mandoline slicer.
Set sliced potatoes aside.

In a medium bowl, whisk together the crème fraîche and heavy cream.
Gently de-stem and lightly chop the thyme leaves.
Arrange one-third of the sliced potatoes on the bottom of the buttered casserole dish, overlapping them into a pattern as you go. (See photo below)
Season the layer generously with salt and pepper and sprinkle ½ teaspoon of chopped fresh thyme.

Spread one-third of the crème fraîche mixture on the potatoes and herbs.
Repeat the same method of layering to make two more layers.
Bake for 30 minutes at 400˚F.

Reduce heat to 350°F and cook until potatoes are tender when pierced with a sharp knife, and the top is golden brown, about 35-40 more minutes.
If you want a more golden brown top, broil the potatoes on high for 3-5 minutes. Watch closely to make sure they don’t burn.
Remove from the oven and let the potatoes rest for 15-20 minutes before serving. This gives the creamy mixture a chance to lightly solidify and makes it easier to serve.

What is the difference between Scalloped Potatoes and Potatoes au Gratin?

These two potato recipe names get mixed up all the time. Although similar, they have a distinct characteristic that makes them different. That difference is “cheese“! Both are delicious, but here’s the difference:

Potatoes au Gratin – Translated: the French phrase “au gratin” means “by grating” or “with a crust”. So the term au gratin generally means “cooked covered with breadcrumbs and cheese”.

Scalloped Potatoes – The word “scalloped” refers to how the potatoes are sliced. After thinly slicing the potatoes, they are cooked until tender in a simple cream sauce.

Can you make Scalloped Potatoes ahead of time?

Everyone loves a make-ahead dish, especially around the holidays when oven space is at a premium. The good news is YES, this recipe is one of them!

Prepare scalloped potatoes as directed above, bake, and let them cool completely to room temperature. Cover tightly with aluminum foil. Potatoes can be refrigerated for 2 days.

When you are ready to reheat, take the potatoes out of the refrigerator and allow them to come to room temperature. Preheat oven to 350°F and reheat, uncovered, for 15 to 20 minutes or until bubbly.

How to store leftovers

Let potatoes cool. Transfer to a sealed container and store in the refrigerator for up to 3 days.

How to reheat leftovers

Preheat the oven to 350˚F
Remove potatoes from the refrigerator and let them come to room temperature
Place in an oven-proof baking dish and reheat for about 15-20 minutes or until heated through and slightly bubbly

What to serve with creamy Scalloped Potatoes

Looking for more easy potato side dishes?

Scalloped Potatoes Recipe

This creamy classic Scalloped Potatoes recipe is French-style and makes the perfect side dish for any meal. Great for Easter and Christmas.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings -10

Calories 309kcal

Author Jayne Harter ~ The Art of Food and Wine

Equipment

9 x 13 Baking Dish
mandoline optional for slicing

Ingredients

3 pounds Yukon gold potatoes, peeled and cut into ⅛ inch thin round slices
15 ounces Crème fraîche
⅔ cup Heavy cream
1 Tablespoon Kosher salt (or 1 ½ teaspoons regular salt)
1½ teaspoons Black pepper freshly ground
2 teaspoons Fresh Thyme leaves destemmed and lightly chopped, or 1 Tbsp dried thyme
1 teaspoon Butter for coating the baking dish

Instructions

Preheat oven to 400°F with the rack in the center position
Generously butter a 9" x 13" baking dish. Set aside
In a medium bowl whisk together the crème fraîche and heavy cream.
Peel potatoes and slice into 1/8th inch slices.
Arrange one third of the sliced potatoes on the bottom of the buttered baking dish in an overlapping pattern as you go.
Season generously with salt and pepper. Sprinkle ½ teaspoon of chopped thyme leaves over the potatoes.
Evenly spread one-third of the crème fraîche mixture on top of potatoes and herbs.
Repeat same method of layering with two more layers.
Bake for 30 minutes.
Reduce heat to 350°F and cook until potatoes are tender when pierced with a sharp knife, and the top is golden brown, about 35-40 minutes.
If browned top is desired broil on high for 3-5 minutes.
Remove from the oven and let the potatoes rest for 20 minutes prior to serving.

Notes

Prepare ahead of time: Bake, cool, and cover the dish. Then refrigerate for up to 2 days.

To Reheat: Remove from refrigerator, bring to room temperature, and reheat in a 350˚F oven for about 20 minutes.

Store Leftovers: Cool, cover, and store in the refrigerator for up to 3 days. Reheat as above.

Nutrition

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Pasta e Fagioli

Sat, 23 Dec 2023 00:36:55 +0000

Pasta e Fagioli is a classic Italian soup with tiny tube pasta, creamy beans, herbs, and tender vegetables

This simple and rustic one pot soup takes about 15 minutes to prepare. Serve it with a loaf of warm crusty bread for the perfect lunch or dinner

Translated to English this classic recipe means “pasta and beans”. You may have also heard this soup referred to as “Pasta Fazool“

Simple ingredients but big flavor in one large pot. Perfect for a chilly night!

Please see our affiliate disclosure for more details. We only recommend products we love and use.

Ingredients for Pasta e Fagioli Soup

Don’t let the lengthy list of ingredients deter you because they are basic and many of them you may already have in the pantry or refrigerator. This hearty soup is a great way to use up leftover vegetables too!

Olive Oil – any oil will work but this is an Italian recipe so we prefer olive oil
Pancetta – Pancetta is a salt-cured pork and works well in soups and stews. If you cannot find pancetta you can substitute thick-cut bacon. If you want to make this bean soup vegetarian just omit it altogether
Vegetables: carrot, yellow onion, garlic
Herbs: fresh rosemary, dried or fresh basil and oregano, fresh parsley (for garnish)
Diced Tomatoes and Tomato Sauce
Chicken Broth – or vegetable broth
Salt, Pepper, and Sugar
Dry Pasta – small tube pasta is traditional, such as Ditalini or Tubetti. Conchigliette or small elbow variety will work as well
Cannellini Beans – you can use any small white beans
Parmesan Cheese – use Parmigiano Reggiano for the best taste

How to make Pasta Fagioli

In a large soup pot or Dutch oven heat olive oil until shimmering, over medium heat.
Add diced pancetta and sauté, stirring until browned and cooked through (about 4 minutes). The pancetta should be browned but not super crispy. Remove the pancetta and let it drain on a paper towel-lined bowl or plate.

Drain off any excess fat, so that only about 2 Tablespoons remain in the pot, and add carrots and chopped onions. Sauté and stir until onions are softened (3-5 minutes).
Add minced garlic cloves and cook for 1 more minute. Stir often so that garlic doesn’t burn.

Stir in diced tomatoes, tomato sauce, chicken broth, rosemary, basil, oregano, salt, pepper and sugar. Stir to combine everything and add 1 cup of water (more can be added later if you want a looser soup).
Bring the pot to a boil and add the dried pasta. Stir well and then reduce to medium-high heat and cook the pasta until it is al dente. This should take 12-14 minutes, depending on the pasta.
Add the drained, rinsed cannellini beans, stir to combine, and cook gently for 2 minutes to allow all of the flavors to melt. Taste, and if needed, add more salt and pepper.

Remove the pan from the heat and stir in 1/4 cup of the shredded parmesan. Stir gently.
Serve in shallow soup bowls. Sprinkle each bowl with chopped parsley and the remaining parmesan cheese.
Serve with warm crusty bread for dunking in this hearty soup. Add light and fresh Citrus Salad or Tricolore Salad with Oranges for a complete meal.

Make Ahead and Storage

REFRIGERATOR:

The soup can be made ahead of time and gently reheated. However, we recommend waiting to add the parmesan until right before serving, as well as the garnish
Be sure to cool the soup completely before placing it in an airtight container for up to 3 days

FREEZER:

Soup can be frozen for up to 3 months in freezer safe containers. Because this is a big batch soup consider freezing it in individual portions for smaller servings. Great for lunch!
Note: Pasta will continue to absorb the liquid as it cools, and can become less firm. To avoid this you can prepare the soup up until the step where you add the pasta. Freeze up until that step, then thaw, and proceed as directed to finish.

Variation and Additional Ideas

Use dried Italian seasoning mix in place of the fresh and dried herbs
Instead of store-bought tomato sauce substitute our Homemade Marinara Sauce
Substitute thick-cut bacon for the pancetta. Pancetta is often sold in 4-ounce precut and packaged containers in the deli and meat section at the market which makes it super convenient to use.
Want more protein? Add Shredded Chicken, precooked lean ground beef, or Italian sausage to the prepared soup.
If you love spice add 1 teaspoon of red pepper flakes
Cook your own dried beans ahead of time
Add a Parmesan rind to the soup when you add the pasta for added flavor

Vegetarian and Vegan Pasta e Fagioli

Vegetarian: Skip the pancetta altogether and substitute vegetable broth for the chicken broth
Vegan: Leave out the parmesan or use a vegan parmesan

Other One Pan Meals and Soups to try

Pasta e Fagioli Soup

Pasta e Fagioli is a hearty Italian soup with tiny pasta, creamy beans, and tender vegetables. Easy to make for lunch or dinner.

Course Main Course, Soup

Cuisine American, Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 256kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

1 Tablespoon Olive Oil
4 ounces pancetta diced (or bacon)
1 cup yellow onion, small dice
1 cup carrot, small dice
4 cloves garlic, minced
14 ounces diced tomatoes, (1 can)
14 ounces tomato sauce (1 can)
32 ounces chicken broth or stock
8 ounces water
2 teaspoon kosher salt or sea salt
1 teaspoon black pepper, freshly ground
1 Tablespoon fresh rosemary, finely minced (or 1 tsp dried)
1 teaspoon dried basil (or 1 TBSP fresh, finely chopped)
1 teaspoon dried oregano (or 1 TBSP fresh, finely chopped)
1 teaspoon sugar
1 cup pasta, dry, small tube such as Ditalini, tubetti, Conchigliette, or small elbow
30 ounces cannellini beans or small white beans, (2 cans) drained and lightly rinsed
½ cup Parmesan Cheese, freshly shredded, divided
¼ cup flat leaf parsley, roughly chopped for garnish

Instructions

In a large pot or Dutch oven, heat olive oil until shimmering. Add diced pancetta and saute, stirring occasionally until browned and cooked through (about 4 minutes).
Remove pancetta with a slotted spoon and let it drain on paper-towel lined bowl or plate.
Drain off excess fat, if needed, so that only about 2 Tablespoons remain.
Add carrots and onions and saute, stirring occasionally, until softened, about 3-5 minutes. Add garlic and cook for 1 minute, stirring continuously to ensure it doesn't burn.
Stir in diced tomatoes, tomato sauce, chicken broth, water, rosemary, basil, oregano, salt, pepper, and sugar.
Bring to a boil and add the dried pasta. Stir well and reduce heat to a medium simmer.
Cook for about 12 minutes or until the pasta is cooked.
Add the drained beans, stir, and cook for 2-3 minutes over medium heat to allow all of the flavors to meld. Check seasonings and add additional salt and pepper if needed.
Remove the soup from the heat. Stir in 1/4 cup of the shredded parmesan.
Serve in shallow bowls, sprinkled with chopped parsley and the remaining parmesan.

Notes

Calorie count includes the parmesan garnish
Need more protein? Add 8 ounces of cooked shredded chicken, turkey, ground beef, or Italian sausage
Substitute mixed dried Italian herbs for any of the herbs in the recipe
Thick-cut bacon can be used in place of the pancetta

Vegetarian: omit pancetta and use vegetable broth

Vegan: omit pancetta, use vegetable broth, use vegan parmesan

Nutrition

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Sweet Potato Casserole

Thu, 02 Nov 2023 20:24:50 +0000

This Sweet Potato Casserole with toasted pecans, brown sugar, hints of cinnamon, and vanilla will fill your kitchen with the magical tastes of fall!

This side dish is easy to assemble and can be made ahead of time. It’s a creamy sweet potato dish that will steal the show at your next holiday dinner.

Ready to get started? Just click the “jump to recipe” button above or keep reading for more tips and ideas. This post may contain affiliate links. Please see our affiliate disclosure for more details. We only recommend products we love and use.

Thanksgiving will be complete with the addition of this casserole! We love to serve it along with herb-baked turkey breast, green beans almondine, and cranberry orange sauce.

Ingredients for Sweet Potato Casserole

Casserole Filling Ingredients

Sweet Potatoes – or yams can be used interchangeably. See below for more details on the actual difference between sweet potatoes and yams.
Butter – we always prefer unsalted butter to control the taste, but salted butter can be used, as well.
Eggs – this is the binder for the casserole
Whole Milk – for the creamiest texture we have found that whole milk works best but 2% will work in a pinch
Dark Brown Sugar – adds a gorgeous molasses flavor to the casserole
Vanilla Extract – use pure vanilla extract (we love to make our own vanilla)

Casserole Topping Ingredients

Dark Brown Sugar – for caramelized flavor on top
Butter – we use unsalted
Pecans – coarsely chopped pecans add crunch and flavor
Flour – adds structure to the topping
Salt – salt helps balance the sweetness of the casserole
Cinnamon – everyone’s favorite Fall spice
Nutmeg – a classic Autumn spice
Vanilla Extract – use pure extract
Whole Pecans – Optional as garnish

How to make a Sweet Potato Casserole

Casserole Filling Step-by-Step:

Preheat oven to 350° F. Butter a 9 x 13 baking dish
Poke holes with a fork in the skin and then bake the sweet potatoes or yams (peels on) until tender when pierced with a knife. This should take about 1 to 1½ hours.
Scoop out the pulp from the potatoes and place in a large bowl.

Mash pulp until smooth with a masher or hand mixer. You will end up with about 4 cups of sweet potatoes.

Melt the butter. Let cool slightly, and mix butter and eggs into the mashed potatoes.
In a small saucepan, heat the milk on low until hot, but not boiling.
Stir the hot milk and then whisk in ½ cup of the dark brown sugar with the vanilla. Mix into the potatoes.

Blend until completely mixed and smooth.
Spread the mixture into the 9 x 13 baking dish and set aside while making the topping.

Casserole Topping Step by Step:

In a large bowl mix the remaining ½ cup brown sugar, softened butter, and flour until the mixture is crumbly.
Stir in the remaining ingredients (chopped pecans, salt, cinnamon, nutmeg, and vanilla). Blend together.
Sprinkle the crumbly mixture evenly over the potato casserole.

Bake until the topping is crusty and lightly caramelized, which should be about 30 minutes.
Cool for 5 minutes before serving.

This casserole can be made ahead of time

Make the filling portion of the casserole completely, cover with foil, and refrigerate up to 2 days.
Prep the pecan topping and store it separately in a sealed container in the refrigerator.
When ready to bake, pull the casserole and topping out of the fridge and let stand about 30 minutes.
Add the pecan topping to the casserole and bake as directed.

How to refrigerate leftover Sweet Potato Casserole

One of the best parts of a Thanksgiving meal is the leftovers! The cooked casserole can be stored, covered, in the refrigerator for up to 3 days. Gently reheat before eating.

How to freeze Sweet Potato Casserole

Yes! You can freeze this dish and then finish on the day you’ll be eating it.

Prepare the sweet potato casserole completely, but don’t bake it. Wrap the entire pan with a double layer of aluminum foil and freeze for up to 3 months.
Thaw overnight in the refrigerator, remove, and let come to room temperature for 30 minutes, and bake as directed below.
Freezing leftovers is easy, as well. Make sure the potatoes are completely cooled before storing tightly sealed in the freezer.

Understanding the difference between Sweet Potatoes and Yams

Sweet Potatoes and Yams are often confused with each other but they are not the same in either look or flavor.

Sweet Potatoes – have a sweeter flavor, thus the name! The pulp is smoother in texture and the outer skins are smooth with a reddish color.
Yams – have rougher skin that is a darker shade of brown. The pulp is dryer and more starchy which is more like a regular potato.

Both sweet potatoes and yams are nutritious but are very different vegetables. They both have great flavor and are full of nutrients which makes them an excellent addition to a healthy diet. We love them both and either can be used successfully in this casserole.

Additional side dishes to add to your dinner

Sweet Potato Casserole

Sweet Potato Casserole filled with all the warm inviting flavors of autumn will be a star of any holiday dinner and can be made-ahead.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 1 45

Total Time 2 15

Servings -16 servings

Calories 324kcal

Author Jayne Harter ~ The Art of Food and Wine

Equipment

1 hand mixer or masher
1 9" x 13" baking dish

Ingredients

Filling

3½ pounds sweet potatoes (or yams)
4 Tablespoons butter melted and slightly cooled
2 whole eggs, lightly beaten
½ cup whole milk
½ cup dark brown sugar
½ teaspoon vanilla extract

Topping

½ cup dark brown sugar
4 Tablespoons butter – softened
4 Tablespoons flour
1 cup pecans, coarsely chopped
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon vanilla
8-10 whole pecans, optional garnish

Instructions

Making the Filling

Preheat oven to 350° F degrees. Butter a 9" x 13" casserole dish.
Poke holes in sweet potatoes or yams with a fork and bake until tender when pierced with a knife. Cook about 1 to 1½ hours.
Scoop out the pulp from the potatoes and place in a large bowl.
Mash pulp with hand mixer or masher until smooth. This should make about 4 cups.
Whisk melted butter and eggs into the mashed potatoes.
In a small saucepan, heat the milk on low until warm but not boiling. Stir in 1/2 cup brown sugar, and 1/2 teaspoon vanilla and mix until smooth.
Add the warm milk mixture to the blended mashed potatoes and mix until well combined and very smooth.
Spread the mixture into the buttered 9" x 13" baking dish.

Make the Topping:

Mix the remaining ½ cup brown sugar, butter and flour until the mixture is crumbly.
Stir in the remaining ingredients (pecans, salt, cinnamon, nutmeg, and vanilla). Blend together.
Sprinkle the crumbly mixture evenly over the potato casserole.
Bake until the topping is crusty and caramelized, about 30-35 minutes.
Cool for 5 minutes before serving.

Notes

Sweet potatoes and yams can be used interchangeably in the casserole
This casserole serves 12-16 depending on serving size

Nutrition

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Chicken Apple Salad

Fri, 01 Sep 2023 23:44:43 +0000

Chicken Apple Salad, with fresh greens and nuts, is spicy and tangy and full of flavors that will make it your new favorite lunch or dinner

This salad really does have it all!

Drizzled with creamy Garlic Parmesan Dressing, this salad is perfect for lunch, dinner, or brunch year-round. We love it served alongside Pork Loin Roast, Garlic Butter Steak Bites, or Individual Chicken Pot Pies.

Ready to get started? Just click on our “JUMP TO RECIPE” button below. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love ♥️ and use.

Jump to Recipe

Ingredients for Chicken Salad with Apples

Boneless, Skinless Chicken Breast (about 6 ounces) – seasoned, baked, and cut into small dice or shredded. In a time crunch? Grab a rotisserie chicken from the market.
Green leaf lettuce – about 4 cups
Butter leaf lettuce – about 4 cups (or use 8 total cups of mixed greens)
Feta cheese – crumbled, or substitute blue cheese or goat cheese
Walnuts or Pecans – roughly chopped, we recommend toasting them for best flavor
Apple – Red Delicious, Honeycrisp, or Fuji, cut into cubes
Dressing – we like a tangy Parmesan Garlic Dressing (see recipe card for details), but our classic Lemon Vinaigrette is also a great match for this salad

Ingredients for Parmesan Dressing

This dressing pairs perfectly with chicken apple salad but, of course, you can use any salad dressing of choice, such as our Champagne Vinaigrette.

White Wine Vinegar or Champagne Vinegar – the flavor of champagne vinegar is slightly softer but either works
Red Wine Vinegar – we don’t recommend substituting balsamic because it’s too heavy. If needed just use more white wine vinegar or champagne vinegar
Celery Seed and Onion Powder – if you use celery salt or onion salt just omit the regular salt
Cinnamon – one of the secrets to this amazing dressing! (If you use store-bought dressing instead be sure to whisk in a little cinnamon)
Tarragon – dried or fresh
Garlic – choose fresh garlic if you can, but garlic powder works too
Anchovy fillet – optional, but we promise you it takes this dressing to a whole new level, doesn’t taste fishy and gives it a gorgeous umami flavor
Tabasco – or any other hot sauce of choice
Olive Oil – slowly drizzling olive oil in emulsifies this dressing and gives it a slightly creamy texture
Parmesan Cheese – use the good stuff – it’s worth it!
Salt and Pepper

How to make Chicken Apple Salad with Fresh Greens

Make the Dressing:

In a blender or small food processor: Mix together both vinegars, celery seed, onion powder, cinnamon, tarragon, garlic clove, anchovy, and tabasco and blend until smooth
Add Parmesan and blend until pureed
Slowly drizzle in olive oil and blend until the dressing is emulsified
Taste and add salt and pepper, as needed
If whisking in a bowl instead of using a food processor: Follow the same method but finely mince the garlic clove and use grated parmesan instead
Set dressing aside. If not using it right away store it in a sealed container in the refrigerator for up to 7 days. Shake well before using

Make the Salad:

If desired, lightly toast the nuts, let them cool, and roughly chop. Set aside.
Cut the cooked chicken into bite-sized cubes, or shred it, and set aside.
Core and cut the apple into bite-sized pieces. We leave the skin on our apples but peel them if you like. Set aside.
In a large bowl add the lettuce.

Add chicken, apples, and nuts.
Crumble the feta cheese and add to the salad bowl.
Drizzle in dressing and toss gently to combine everything.
Serve immediately.

Substitution Ideas:

We love this salad as it’s written but it’s easy to swap out some of the ingredients.

Lettuce: red or green leaf, mixed greens, or butter lettuce all work well
Apples: Red Delicious, Honeycrisp, or Fuji are our favorite choices
Nuts: walnuts are the traditional choice, but pecans are also a good pairing. Our candied pecans would be scrumptious in this salad too!
Cheese: try substituting the feta with crumbled blue cheese, gorgonzola, or goat cheese

Make Ahead:

This salad is great for meal prep! Almost everything can be made ahead.

The chicken can be cooked and refrigerated for up to 3 days
The dressing can be prepared and kept in the refrigerator for up to 14 days. Just be sure to mix well before serving.
Toast the walnuts or pecans, cool, and keep tightly sealed for about 5 days.
When ready to serve the salad, cut the apples, crumble the feta, and toss everything with the lettuce.

Other great salads to try:

Chicken Apple Salad

Chicken Apple Salad with zesty homemade garlic parmesan vinaigrette salad dressing. Fresh greens, walnuts, and feta make this salad a complete lunch or dinner.

Course Dressing, Salad, Salad Dressing

Cuisine American, Italian

Prep Time 15

Total Time 15

Servings servings

Calories 506kcal

Author Jayne and Cyndy ~ The Art of Food and Wine

Equipment

mini food processor or whisk

Ingredients

Parmesan Garlic Dressing

1 oz white wine vinegar or champagne vinegar (2 Tbsp)
1 oz red wine vinegar (2 Tbsp)
½ teaspoon celery seed
½ teaspoon onion powder
¼ teaspoon cinnamon
½ teaspoon dried tarragon (or 2 tsp fresh)
1 clove fresh garlic (or ½ tsp garlic powder)
1 anchovy fillet, packed in oil (optional)
3 shots Tabasco
2 Tablespoons Parmesan or Romano cheese, shredded or grated
4 oz extra virgin olive oil
1 pinch salt to taste
1 pinch black pepper, freshly ground to taste

Chicken Apple Salad

6 ounces cooked chicken breast, boneless, skinless cut into pieces or shredded
8 cups green, butter, red, or mixed leaf lettuce torn into bite-size pieces
1 large Apple, Fuji, Honeycrisp, or Red Delicious cut into bite-size pieces
½ cup feta, crumbled, or blue cheese/goat cheese
⅓ cup walnuts or pecans, toasted and roughly chopped
½ cup Dressing (recipe above) or more to taste

Instructions

Making the Dressing:

In a small food processor or blender add the first 9 ingredients (white vinegar through Tabasco) and blend well. Alternately, whisk in a bowl until smooth
Add Parmesan and blend until pureed (If hand whisking make sure to use finely shredded or grated Parmesan)
Slowly drizzle in the olive oil, little by little, and blend until emulsified. Test for flavor and add salt and pepper to taste.
If not using immediately store in a tightly sealed glass jar in the refrigerator.
Always shake well before serving.

Preparing the Salad:

Chop the cooked chicken into bite-sized pieces (or shred). Set aside.
Core and cut the apple into bite-sized pieces (no need to peel it). Set aside.
If desired, toast the nuts, cool, and roughly chop. Crumble the cheese.
In a large bowl combine the two lettuces, add the chicken pieces, nuts, and cheese. Toss gently.
Drizzle on the dressing, toss to combine and serve.

Notes

Dressing recipe makes 2/3 cup
Anchovy is optional, but highly recommended for flavor
We use Tabasco, but any hot sauce will work
This dressing will keep for 14 days, sealed in the refrigerator

Nutrition

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Korean Cucumber Salad

Fri, 11 Aug 2023 16:00:22 +0000

This simple Korean Cucumber Salad is easy to make and is a zesty spicy side dish for any meal

This recipe could not be simpler and you’ll want to make it over and over. The total time is 45 minutes but 30 minutes of that is hands-off!

This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love and use.

Ingredients for Korean Cucumber Salad

1 – 2 Cucumbers – we used 2 average garden-grown cucumbers. Keep in mind you’ll need 2 cups of thinly sliced cucumbers for this recipe
2 Green Onions – also known as scallions
Garlic – a must in Korean cooking
Gochugaru – this amazing Korean chili powder has a unique flavor with smoky notes. See below for more information on this spicy powerhouse
Rice Wine Vinegar – Compared to plain white vinegar, rice vinegar is less acidic with a delicate, mild, and somewhat sweet flavor
Soy Sauce – regular or low-sodium both work equally well
Sesame Oil – regular or toasted both works in this salad
Sugar – adds a little touch of sweetness
Salt – just a pinch balances the flavors
Sesame Seeds – buy the roasted variety if you can for the best flavor

How to make a Korean Cucumber Salad

In Korea, this salad is known as Oi Muchim. The word “Oi” means cucumber, and “muchim” means mixed with seasonings. Making this spicy salad is an everyday staple in the Korean kitchen and the most popular banchan side dish.

Making this salad could not be easier and requires no cooking, so let’s get started:

Slice cucumbers into thin slices, about 1/8-inch thick.

Toss them with 1 teaspoon salt and place them in a colander to drain. The salt helps draw out the water in the cucumbers. Let the colander drain over a bowl for 30 minutes. This is a very important step so don’t skip it!

In a medium-size bowl blend the minced garlic, soy sauce, rice wine vinegar, sesame oil, and sugar and whisk to combine. Set aside.
In a small bowl blend the Gochugaru and sesame seeds together.

Add the Gochugaru and sesame seed mixture to the soy sauce mixture, one teaspoon at a time, blending after each addition.
Taste test after you have added each teaspoon to get your desired spice/heat level.
Adding slowly will help you control the spice/heat level of the salad. Add up to 4 teaspoons, if desired. Some of us like it hot and some do not!
Slice two green onions, white and part of the green, into 1/4-inch pieces and add to the sauce.
Pour the sauce over the cucumbers, stir together, and serve.

Which cucumbers to use for Korean salad?

Cucumbers come in many interesting varieties. They are botanically a fruit with high water content, which is why you’ll want to salt them before using to eliminate some of the water (nobody wants watery salad!).

One choice for this salad is to use Korean cucumbers which are on the crunchy side with fewer seeds. The best place to find these beauties is in a specialty Asian market or at your local farmers market. This cucumber was developed in Korea and is typically longer and more slender than other cucumber varieties.

Other delicious varieties you could use for this salad include English, Persian, Japanese, and of course, Kirby.

We like to use whatever cucumbers are growing in our garden during the summer. Keep in mind, any variety will work to make this amazing Korean Cucumber Salad.

What is Gochugaru?

To start, “Gochugaru” is not misspelled! However, it is commonly confused with “gochujang” paste which has become much more popular recently.

The differences are easy to understand once you dissect each word. The Korean meaning for “gochu” includes a variety of red chili peppers or Korean chili peppers. The word “garu” means flakes or a powder. While the word “jang” translates to a paste or a sauce.

Gochugaru is characterized by its deep red color and lightly smoky spice.

Lastly, but most important, “Gochugaru” comes in different spice levels which can be confusing. When purchasing a bottle of Gochugaru it’s important to check the spice level which is usually listed on the package. Here is a quick reference:

“dol maewoon” is moderately spicy to mild
“maewoon” will be hotter

So, in conclusion, it’s best to taste-test your Gochugaru for spiciness so you can adjust the ingredient measurement for your personal spice level preference.

Pro tips, tricks, and questions:

Is there a substitute for Gochugaru?

When it comes to this unique smoky spice you have a few substitute options that will work and may already be in your kitchen cabinet.

Crushed Red Pepper – About 1/4 teaspoon of crushed red pepper is equal to 1 teaspoon of gochugaru.
Paprika – 1 teaspoon of smoked paprika is equal to 1 teaspoon of gochugaru. When swapping we like to use smoked hot paprika as the closest substitute
Cayenne Pepper – A great spice substitute is fiery Cayenne pepper. 3/4 teaspoon will be equal to 1 teaspoon of gochugaru.
Cayenne and Smoked Paprika – blend 1/2 teaspoon cayenne and 1/4 teaspoon smoked paprika for the ideal combination

Storing Cucumber Salad:

How long can you store Cucumber Salad?

This salad can be stored in the refrigerator for up to 4 days in a tightly sealed container. We suggest draining off any excess liquid and adding a few freshly chopped green onions and a sprinkle of sesame seeds to freshen it up.

Perfect Dinner pairings with Cucumber Salad Recipe

We love to pair our Cucumber Salad with two great Korean dishes on our site.

Our Korean Scallion Pancakes are a great starter or side dish and are simple to make at home. We pair them with a Ginger Soy Dipping Sauce.

Korean Beef Bulgogi – bulgogi means “fire meat” and is Korean-style marinated beef or pork with sweet, smoky flavors.

Wine pairing for Korean inspired dishes:

Korean-based dishes pair well with a light-bodied Sauvignon Blanc or German Riesling. It helps to remember that both of these wine varietals help cut the heat in spicy dishes.

Other great salad recipes to try:

Korean Cucumber Salad (Oi Muchim)

This simple Korean Cucumber Salad is easy to make and adds a zesty spicy side dish for any meal! It's also called Oi Muchim and is often served as banchan.

Course Salad

Cuisine korean

Prep Time 15

Resting Time: 30

Total Time 45

Servings servings

Calories 40kcal

Author Jayne Harter ~ The Art of Food and Wine

Ingredients

2 cups Cucumbers – sliced 1/8 inch thick 1-2 cucumbers depending on size
1 teaspoon salt
2 teaspoons garlic, minced
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon sugar
1 – 4 teaspoons gochugaru depending on desired heat level
1 – 4 teaspoons sesame seeds add as desired for flavor
2 Green onions, white and green part, sliced 1/4 inch thick around

Instructions

Slice cucumbers into thin slices, about 1/8 inch thick.
Toss them with 1 teaspoon of salt and place in a colander, and let it rest over a bowl for 30 minutes.
The salt will help to draw out the water in the cucumbers. Do not skip this step.
In a medium bowl blend minced garlic, soy sauce, rice wine vinegar, sesame oil, and sugar. Mix and set aside.
In a small bowl add gochugaru and sesame seeds and mix together.
Add gochugaru sesame seed mixture one teaspoon at a time to the soy sauce mixture, blend, then taste test.
This will help you to control the heat level of your salad.
Then add one teaspoon at a time, taste after each additional, until you have your desired spice/heat level.
Add the sliced green onions to the mixture and mix them in.
Blot any excess salt off of the cucumbers.
Pour over the cucumbers, stir everything together, and serve.

Notes

Gochugaru is a spicy Korean chili-based spice.

Substitutes for “gochugaru“ – when it comes to this unique spice you have a few substitution options that might already be in your kitchen cabinet.

Crushed Red Pepper – About 1/4 teaspoon of crushed red pepper is equal to 1 teaspoon of gochugaru.
Paprika – A teaspoon of paprika is equal to 1 teaspoon of gochugaru. When substituting with paprika we like to use a hot paprika.
Cayenne Pepper – 3/4 of a teaspoon will be equal to 1 teaspoon of gochugaru.
Cayenne Pepper + Smoked Paprika – use 1/2 tsp cayenne plus 1/4 tsp smoked paprika

Storage – This salad will store well in the refrigerator for up to 4 days in a tightly sealed container. We suggest refreshing your salad by draining off any excess liquid. Also, add a few freshly chopped green onions and a sprinkle of sesame seeds.

Nutrition

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Grilled Vegetables

Sun, 06 Aug 2023 02:49:33 +0000

Grilled Vegetables that are lightly seared and a little smoky are perfect for your summer menu but also great year-round

This method is as easy as slicing up the best fresh veggies and throwing them on the hot grill. (This is more a method than a recipe)

Lately, we’ve been drizzling these seared veggies with herby Chimichurri Sauce, or dipping them in a creamy Tzatziki Sauce, and pairing them with Cedar Plank Salmon or Carne Asada for the perfect dinner

Below you will find great tips and tricks to make a gorgeous and delicious grilled vegetable platter. And, YES, you can grill them indoors on a stove-top grill pan because Summer (unfortunately) doesn’t last forever!

Ready to get started? Just click on our “jump to recipe” button just below 👇.

For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love ♥️ and use.

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Ingredients needed:

Olive Oil – you could also use avocado or coconut oil
Salt and Pepper – we like kosher salt because it has a great texture
Fresh Vegetables – see below for ideas
Condiment Sauces – such as Chimichurri Sauce and Tzatziki Sauce, optional but fun to drizzle on top

Which vegetables are good for grilling?

The sky is the limit so pick your favorites and go with what is in season. Nearly every vegetable can be grilled. The key is to cook them for just the right amount of time so that they become beautifully charred but not mushy!

Here are some suggestions for a gorgeous platter that will make 6-8 servings. Keep in mind that this is just a guide and you can add or subtract vegetables based on your personal preference.

NOTE: The picture at the very top of this post is doubled (serves 16+) and is great for a grilled vegetable platter for a party!

Below are the amounts recommended for 6-8 servings as a side dish.

8 Carrots – we love the flavor and look of smaller whole rainbow or orange carrots. No need to peel them just give them a scrub before using. If you choose carrots with their green leafy tops still on (called fronds), be sure to wash and trim that part a little. Alternately, 12-16 baby carrots work as well.
1 Red Onion – peel the onion, and cut it into 6 equal pieces, lengthwise, but leave the root intact. This will help keep the onion sections together. You could sub in yellow or white onions, as well.
4 Zucchini and/or Yellow Squash – Trim the ends and then quarter them lengthwise. No need to peel them.
12 Asparagus – choose thicker spears, but trim the woody ends. Thin spears can be used but they cook in about one minute, so try to find thicker ones.
8 Mini Bell Peppers – these normally come in a bag with a variety of colors. If they are very small you can grill them whole, otherwise just cut them in half and de-seed. You can also use 2 regular-sized bell peppers that have been deseeded and then cut into wide pieces.
1 bunch Broccolini or Broccoli – broccolini are fun because they have naturally long stems which makes them great for grilling, but be sure to trim the stems just a little. Regular broccoli florets work as well but are easier to cook if you use a grill basket.
20 Cherry Tomatoes – if you can find them still attached to the stem they are simple to grill right on the grates, otherwise we recommend skewering them or tossing them in a grill basket so that you’re not chasing them around the grill!
1 head Baby Bok Choy – these sturdy but leafy vegetables are perfect for grilling. Just cut them in half or quarters lengthwise leaving the stem intact.
6 Garlic Cloves – optional, but adds really great flavor when used in a grill basket.

Other ideas for the best grilled vegetables:

Cauliflower florets – if you leave the stems longer it’s easy to grill right on the grill grate, otherwise toss them in a grill basket.
Eggplant – trim the top, leave the skin on, and slice in 3/4 inch rounds
Sweet Potatoes – peeled and sliced into 1/4 inch rounds
Green Beans – you’ll need a grill basket for best results
Portabello Mushrooms – we recommend removing the stem and gills before grilling them whole, or cut into large chunks
Brussels Sprouts – baby Brussels can go straight into a grill basket whole, but larger ones will benefit from being sliced in half but keeping the stem end intact
Other Lettuces – Cabbage, kale, or romaine work very well. We used grilled romaine for our Easy Grilled Caesar Salad
Corn – leave it on the cob for grilling, then cut the kernels off, or cut the cob in half for a platter. The flavor of charred corn is amazing. We love Grilled Corn with Sweet Chili Sauce and these kernels would be delicious in our Black Bean and Corn Salad.

How to cook fresh veggies on a grill

The trick to perfectly grilled veggies is to cook them in stages since each vegetable needs a different amount of time on the grill.

Prepare all of the vegetables ahead of time by cutting and trimming as needed.
Place on a big sheet pan and toss in olive oil to coat.
Sprinkle with salt and pepper.
Preheat the grill to Medium High (380˚- 400˚F).
If using a grill basket for smaller vegetables be sure to spray or coat it liberally with oil before heating.
We recommend spraying or brushing the grill grates with oil, as well.

Once the grill is pre-heated begin with the vegetables that take the longest to cook. Cook on both sides. (see timing chart below)
Place any long-shaped vegetables perpendicular to the grates to ensure the pieces don’t slip through.
Turn the vegetables halfway through, using either long grilling tongs or a heat-proof spatula.
If using a grilling basket push the pieces around a few times to ensure even grilling.
Remove the finished vegetables from the grill, arranging them on a large platter as you go, and begin cooking the next batch of vegetables until all of them are grilled.
Once all of the vegetables are cooked add a small dish of Chimichurri, Pesto Sauce, or Tzatziki Sauce to the platter for drizzling.
Serve warm or at room temperature.

How long to grill fresh vegetables:

Here is our time guide recommendation for BBQ vegetables.

**Keep in mind that this can vary because different grills heat differently and vegetable sizes are rarely uniform. So, use this as your guide but watch carefully with your eyes.

The vegetables should be lightly soft, and have a gorgeous char to them when they are finished grilling

4 Minutes, per side:

Carrots, Onions, Broccoli, Broccolini, Sweet Potatoes, large Peppers, Garlic Cloves, Eggplant, Brussels Sprouts

3 Minutes, per side:

Squash, Zucchini, small Peppers, thicker Asparagus, Cauliflower, Green Beans, Portabella Mushrooms

1 1/2 – 2 Minutes, per side:

Cherry Tomatoes, Baby Bok Choy, other Lettuces

Other times:

Corn on the Cob will take anywhere from 11-15 minutes depending on the size of the cob and the kernels.
Super thin asparagus should grill for just 1 minute per side.

Serving Ideas

This amazing vegetable grill is perfect on its own but it’s fun to add side dishes for drizzling on the veggies.

Our favorite choices are Chimichurri Sauce, Pesto Sauce, and cool Tzatziki Sauce.
Drizzle homemade Teriyaki Sauce over grilled vegetables for an Asian flair!

Chimichurri Sauce

Pesto Sauce

Great matches for Grilled Vegetables

Already making herby Chimichurri Sauce? Make a double batch and pair the veggies with Chimichurri Shrimp or Chimichurri Steak
Sprinkle a simple Gremolata mixture over the top – just 3 ingredients needed: parsley, lemon zest, and garlic

Grilling vegetables on a stove-top grill

This method works well on a stove-top grill pan, as well. We love this option for the colder months when outdoor grilling isn’t possible.

Grilled Vegetables

Gorgeous Grilled Vegetables with Chimichurri and Tzatziki sauce are great year-round for your family or a crowd. Easy step-by-step instructions for a gorgeous platter.

Course condiments, Dip, How to, Side Dish

Cuisine American, Mediterranean

Prep Time 20

Cook Time 15

Total Time 35

Servings – 8 servings

Calories 149kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Equipment

1 grill basket, optional
1 outdoor grill or stovetop grill pan

Ingredients

¼ cup olive oil (or avocado oil/ coconut oil)
1 Tablespoon sea salt or kosher salt
1 Tablespoon freshly ground black pepper
8 ounces chimichurri sauce, optional

Grilling vegetable options:

8 carrots, medium size (rainbow or orange) or 16 baby carrots
1 large red onion Peel, cut lengthwise into 6 pieces, leaving root intact
4 zucchini or yellow squash, or combo of both, trim ends and quarter lengthwise
12 thick asparagus spears, woody ends trimmed
8 mini bell peppers cut in half and de-seeded (or 2 large bell pepper, de-seeded and cut into wide pieces)
1 bunch broccoli florets or broccolini ends trimmed
20 cherry tomatoes, on the vine
1 head baby bok choy cut in half or quarters lengthwise, leaving stem intact
6 garlic cloves, peeled

Instructions

Preheat the grill to medium-high (380℉ – 400℉) direct heat grilling.
Oil the grill grates and oil the grill basket, if using.
Clean, trim, and chop all vegetables, as described above
Prepare Chimichurri Sauce, optional, and set aside in a small bowl
Put all veggies on a sheet pan, drizzle with oil, and toss to coat. Sprinkle with salt and pepper.
Place the longer cooking vegetables on the grill first. (see cooking times below)
TIP: Place elongated vegetables perpendicular to the grates to prevent them from falling thru the grates

Cooking Times:

4 minutes, per side: Carrots, Onions, Broccoli, Broccolini, Sweet Potatoes, large Peppers, Garlic Cloves, Eggplant, Brussels Sprouts
3 minutes, per side: Squash, Zucchini, small Peppers, thicker Asparagus, Cauliflower, Green Beans, Portabella Mushrooms
1 1/2 – 2 minutes, per side: Cherry Tomatoes, Baby Bok Choy, other Lettuces
Grill halfway, turn with a spatula or tongs and finish cooking. Vegetables should be lightly softened and charred.
Remove to a serving tray and continue with the remaining vegetables.
Serve warm or at room temperature with Chimichurri or other sauces.

Notes

Easy homemade Chimichurri Sauce
Nutritional facts do not include chimichurri or other sauces

Nutrition

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How to Make Shredded Chicken

Mon, 10 Jul 2023 19:01:26 +0000

Shredded Chicken is simple and versatile! It can be used as the base for many chicken recipes

Learning how to make tender shredded chicken could not be easier! Below you’ll find our simple step-by-step instructions for making the best shredded chicken.

Shredded or pulled chicken can be used in a variety of delicious ways from salads to tacos to enchiladas, pasta dishes and much more.

Ready to get started? Just click on our ” Jump to Recipe” button below to go straight to the recipe card. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love ♥️ and use.

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Ingredients needed for this easy recipe:

Fresh Chicken Breast – Boneless skinless chicken breasts are the best choice for best results. You can also use skinless chicken thighs, we prefer skinless and boneless chicken thighs.
Chicken Broth or Chicken stock – This keeps the tender chicken super moist and infuses extra flavor
Salt or Sea salt – Just a pinch makes a big flavor difference in the end results
Pepper – We used black pepper but you could use white pepper if the recipe you’re making the cheese for is a purely white dish
Olive Oil – For sautéing the chicken

What is the easiest way to make shredded chicken?

The process of making shredded or pulled chicken is quite simple and straightforward. Once you find out how easy it is you’ll never need to buy store-bought rotisserie chicken again.

Our tried and true method is to give the chicken breasts a light sauté and then gently poach them

Follow the step-by-step guide below and you will have delicious chicken that you can use in a variety of recipes in no time. Note: This method does not include any added herbs or flavoring so it can be used for any dish.

Step-by-step: How to make shredded chicken

Our lightly sautéed and poaching method makes for a flavorful moist finished chicken breast that is easy to shred.

Heat one Tablespoon of olive oil into a high-rimmed sauté pan over medium heat.
Add chicken breasts. Sprinkle the top with salt and pepper.
Sauté for about 2 minutes on each side until they are very lightly browned. Sautéing the breasts adds flavor, but be careful not to overcook the beast meat the goal is to keep the outer skin moist.
Slowly pour in room-temperature chicken broth. Cover the chicken with a lid and poach.
Bring liquid to a simmer (but do not boil).
Reduce heat to medium-low, cover the pan with a lid, and poach chicken until the internal temperature of the chicken reaches 165˚F.
Timing will vary depending on the size and thickness of your chicken breast meat. Poaching can take anywhere from 5 to 10 minutes for each side.
We flip the breasts mid-way through the cooking to make sure they are evenly poached. If possible use a meat thermometer to ensure the meat is thoroughly cooked.
Remove breasts from the pan and shred them using one of the methods below.

Can you save the cooking liquid?

YES! Strain the cooking liquid and reserve it in case you want to add some moisture back into the chicken later. If not using right away, cool and refrigerate or freeze.

What is the easiest way to shred chicken?

There are 3 basic ways to easily shred chicken. All of these methods work well but if you are using bone-in chicken then use method #1

Use Two Forks – Place chicken on a cutting board, while the meat is still warm, use 2 forks to separate the chicken along the grain and continue pulling at the chicken until shredded. It’s easiest if you use one fork to anchor the chicken and the other one to pull. The fork method is our favorite method because you have a lot of control over the size of your pieces. Want to get really fancy? Try a pair of meat shredder claws which makes this fast work!
Hand Mixer or Stand Mixer – Place chicken pieces into the bowl. On the a low speed place the blades directly onto the chicken and mix for about 15 seconds, or until the chicken is shredded. (If using a stand mixer – we like Kitchen Aid – use the paddle attachment blade and be sure the tilt-head is locked down to avoid the blade bouncing up). This is a great method if you have a large amount of chicken to shred because it’s a fast and easy way and results in nice bite-size pieces.
Food Processor or Blender – This method is similar to the mixer method but works even faster so be sure to simply use the pulse option until you get desired shredded size.

OPTION 1: 2 Forks

OPTION 2: Mixer method

What’s the difference between pulled chicken and shredded chicken?

Both of these terms – shredded and pulled – are correct and they can be used interchangeably. The chicken meat is cooked until tender then “shredded” or “pulled” along the grain of the meat until you get the size of shreds desired. The size of the final shred can vary based on how you will be using it in your chicken recipe.

This versatile method to cook chicken is the basis for many popular chicken dishes. Try it for tacos, nachos, salads, enchiladas, burritos, casseroles, sandwiches, soups, and even pizza.

Recipes with Shredded Chicken:

The uses for this style of chicken are endless but here are a few of our favorite recipes that incorporate shredded chicken:

Chicken Tortilla Soup – cooking the chicken ahead of time is a great way to save time on this recipe
Greek Lemon Chicken Soup – want to do it all in the instant pot? Try this instead.
Chicken Pot Pie – the perfect way to use this method!
Slower Cooker Pulled Chicken Sandwiches – this is an all-in-one method so great if you need to “set it and forget it”

Other ideas for using pulled chicken:

This recipe is the basic method but you can easily add seasonings to ramp up the flavor once you have it shredded.

We LOVE adding our Homemade Taco Seasonings Blend to this chicken for any type of taco or nacho recipe
Drizzle in some Sweet Chili Sauce and add it to your favorite Asian-style salad or on top of Asian Coleslaw
Flavor it up with our Easy Pesto Sauce and add on top of your favorite pasta!

FAQ’s:

How much will this recipe make?

1 pound of cooked, boneless chicken breasts will make about 2 ½ cups of shredded chicken.

Can I make shredded chicken in a slow cooker?

Yes! This is a great way to make it and a real timesaver for meal prep. Keep in mind you won’t have the browned bits on the surface like you do with the traditional sauté/poach method.

Simply add the chicken, chicken broth, salt, and pepper to the slow cooker, cover, and cook

It takes about 3 hours on high or 5 hours on low to fully cook the chicken.
Each crockpot or slow cooker will vary so use your best judgment.
After cooking just shred as instructed above.

How to store:

This chicken is perfect for make-ahead meal planning, so consider making a big batch. When reheating you may want to add a touch of water or broth.

Refrigerator – Cool and store tightly sealed in an airtight container or ziplock bag for up to 3-4 days.

Freezer – Let cool completely, shred, seal, and freeze for up to 3 months (seasoned or unseasoned).

How to Make Shredded Chicken

Learn how to make shredded chicken that is so versatile that you can use it in many different recipes. Perfect for salads, tacos, and more.

Course How to, Main Course

Cuisine American, Mexican

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 36kcal

Author Jayne Harter ~ The Art of Food and Wine

Ingredients

1 pound Chicken breasts, boneless, skinless
4 cups Chicken broth, room temperature
1 dash Salt
1 dash Pepper
1 Tablespoon Olive oil

Instructions

Heat one Tablespoon of olive oil into a high-rimmed sauté pan over medium heat.
Add chicken breasts. Sprinkle the top with salt and pepper.
Sauté for about 2 minutes on each side until they are very lightly browned. Sautéing the breasts adds flavor, but be careful not to overcook them because the goal is to keep the outer skin moist.
Slowly pour in room-temperature chicken broth. The chicken should be covered with liquid.
Bring liquid to a simmer (but do not boil).
Reduce heat to medium-low, cover the pan with a lid, and poach chicken until the interior temperature reaches 165˚F.
Timing will vary depending on the size and thickness of your chicken breasts. Poaching can take anywhere from 5 to 10 minutes for each side.
We flip the breasts mid-way through the cooking to make sure they are evenly poached. If possible use a meat thermometer to ensure the meat is thoroughly cooked.
Remove breasts from the pan and shred while warm, using one of the following methods:
1. Use Two Forks – While the meat is still warm, use 2 forks to separate the chicken along the grain and continue pulling at the chicken until shredded. It’s easiest if you use one fork to anchor the chicken and the other one to pull. This is our favorite method because you have a lot of control over the size of your pieces.
2. Hand Mixer or Stand Mixer – Place chicken pieces into the bowl. On the lowest speed place the blades directly onto the chicken and mix for about 15 seconds, or until the chicken is shredded. (If using a stand mixer – we like Kitchen Aid – use the paddle blade and be sure the tilt-head is locked down to avoid the blade bouncing up). This is a great method if you have a large amount of chicken to shred because it’s fast and easy!
3. Food Processor or Blender – This method is similar to the mixer method but works even faster so be sure to simply use the pulse option until you get desired shredded size.

Notes

This chicken is perfect for make-ahead meal planning, so consider making a double batch.

- Refrigerator – Cool and store tightly sealed for up to 3 days

- Freezer – Let cool completely, seal, and freeze for up to 3 months (seasoned or unseasoned)
SLOW COOKER/ CROCKPOT Instructions:
To make chicken in a slow cooker or crockpot simply omit the sauté step and add everything to the slow cooker. Cover and cook for about 5 hours on low or 3 hours on high setting.

Nutrition

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Black Bean and Corn Salad

Mon, 26 Jun 2023 00:32:37 +0000

Easy Black Bean and Corn Salad is colorful, nutritious, and 100% delicious!

It’s loaded with corn, black beans, avocado, red bell peppers, and red onion and topped with a zesty lemon vinaigrette dressing!

This zesty combo is also called Cowboy Caviar or Texas Caviar, which is a scrumptious dip made by simply chopping the pieces a little smaller and serving it with tortilla chips

Ready to try this super flavorful 15-minute recipe that works as both a side dish and a salad? You’re going to love it! No real cooking is required – always a win-win!

This salad is dairy-free which makes it perfect for BBQs, picnics, and beach days. Add a protein, like shredded chicken, and you’ve got a full meal.

Ready to get started? Just click on our “Jump to Recipe” button below to go straight to the recipe card. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products we love and use.

Jump to Recipe

Ingredients needed:

This salad has 2 parts: The salad ingredients and the simple lemon dressing ingredients

The Salad:

Corn Kernels – we prefer frozen (so easy!) or fresh corn. But you can use canned.
Black Beans – canned beans make it simple but you could also make your own homemade beans
Red Bell Pepper – or try yellow, orange, or green peppers (or a little of each!)
Red Onion – or use sliced scallions
Avocado – adds a creamy touch that is a great contrast with the pepper and onion
Cilantro – use flat leaf parsley if you’re not a cilantro fan

The Lemon Dressing:

Lemon Juice – use freshly squeezed (you just need one lemon)
Olive Oil – we recommend extra virgin olive oil for the best flavor
Garlic – optional but highly recommended (substitute garlic powder/salt in a pinch)
Salt and Pepper – both help balance the flavors of the dressing
Cayenne – just a pinch really gives this salad dressing a kick

How to make Black Bean and Corn Salad (or cowboy caviar)

Cook frozen corn by steaming it in the microwave or on the stovetop for about 3 minutes, drain, and let it cool. Fresh corn, just off the cob, will likely take closer to 5 minutes. If using canned corn simply drain, rinse, and set aside.
Drain black beans and rinse them with cool water in a colander. Let them drain completely.
Chop the red pepper, red onion, and avocado into medium dice for the salad or small dice for cowboy caviar.
Trim the cilantro leaves from the stems and roughly chop them.
Add corn, beans, red onions, red peppers, and cilantro to a large salad bowl.

Whisk all of the lemon vinaigrette dressing ingredients together in a small bowl
Drizzle the dressing onto the salad and toss until well combined
Add the avocado and gently mix everything together
Best served slightly chilled or at room temperature
If serving as Cowboy Caviar dip add some tortilla chips on the side!

Types of corn to use:

This recipe is very flexible so use what is easiest for you!

Frozen – It’s easy peasy and only needs a quick 3-minute steam because frozen corn is pre-cooked. It can be cooked ahead of time and chilled.
Fresh – Perfect when fresh corn on the cob is in season. Better yet, grill it up for an extra punch of flavor!
Canned – Great in a pinch but be sure to drain well

How to Store Corn Salad:

This salad stores well, covered, in the refrigerator for about 3 days. Keep in mind that cut avocado turns brown pretty quickly, although it will still taste fine.

Make ahead tips

Everything can be prepped up to 3 days ahead of time, except the avocado, and then assembled when ready to serve.

Variations and add-in ideas:

We LOVE the flexibility of this fresh black bean corn salad. A salad that can also be a dip? How much better can it get?

Feel free to make some substitutions/additions to mix it up based on what’s in your fridge. Here are some ideas:

Replace the red onion with scallions or white onion
Use flat-leaf parsley instead of cilantro
Substitute lime for the lemon in the dressing
Make a big batch of our Classic Lemon Vinaigrette to use all week and dress the salad with that instead of the dressing below
Add chopped tomatoes (especially great in the cowboy caviar version)
This salad is dairy-free as written, but adding crumbled feta or goat cheese is delicious
Any cooked protein would make this a complete meal. Try shredded chicken or turkey, tofu, or shrimp

Perfect pairings with Corn Salad

As a side dish, this salad pairs especially well with BBQ mains such as Carne Asada, Jerk Chicken, or Cedar Plank Salmon.

Black Bean and Corn Salad

This easy Black Bean Corn Salad is colorful, nutritious, and delicious. Loaded with corn, black beans, avocado, bell pepper, and red onion. It's also called Cowboy Caviar!

Course Appetizer, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 282kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

Salad

3 cups Corn kernels Fresh or frozen
2 15 ounce cans Black beans, drained and rinsed
1 medium Red bell pepper stemmed, seeded and diced
1 cup Red Onion diced
1 avocado diced
⅓ cup cilantro leaves roughly chopped

Lemon Dressing

¼ cup Lemon juice, freshly squeezed
¼ cup Extra Virgin Olive Oil
1 Tablespoon garlic, minced
1 generous pinch salt
1 generous pinch black pepper, freshly ground
1 generous pinch cayenne pepper (or red pepper flakes)

Instructions

Making Corn Salad (or Cowboy Caviar):

Cook frozen corn by steaming it in the microwave or on the stovetop for about 3 minutes. Drain and let cool to room temperature while preparing the rest of the salad. if using canned corn simply drain, rinse, and set aside. (Fresh corn may need about 5 minutes to be fully cooked)
Drain and rinse the black beans with cool water. Let drain well.
Chop the red pepper, red onion, and avocado into medium dice for the salad or small dice for cowboy caviar.
Strip cilantro from the stems and roughly chop.

Dressing:

In a small bowl whisk together lemon juice, garlic, olive oil, salt, pepper, and cayenne.

Assembly:

In a large bowl combine corn, black beans, red peppers, red onions, and cilantro and toss until well mixed.
Drizzle on lemon dressing and toss again to coat.
Add avocado and gently mix to combine.
Best served slightly chilled or at room temperature.
If serving as cowboy caviar add tortilla chips on the side for dipping.

Notes

Common substitutions:
- Swap red onion for white onion or scallions
- Use lime instead of lemon for the dressing
- Not a fan of cilantro? Just substitute parsley or leave it out altogether
- Use roasted corn for added depth of flavor
Other add-in ideas
- Add chopped tomatoes
- Feta or goat cheese crumbles work well in this salad
- Top with grilled or roasted chicken, pork, tofu, or shrimp for a complete meal
If making ahead: Prepare all of the ingredients and toss when ready to serve.
Don’t cut the avocado until ready to use because they turn brown pretty quickly once they’ve been cut.

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Rice Pilaf Recipe

Wed, 01 Feb 2023 16:21:19 +0000

This easy flavorful Rice Pilaf is sure to become a side dish staple year-round in your kitchen

Why do we love Rice Pilaf? Because it makes the perfect accompaniment to any protein!

This simple and versatile side dish is easy to prepare and we’ll share tips to make it beautifully fluffy. It’s all made in one-pot which is always a bonus!

Jump to Recipe

It’s also much more flavorful than boxed rice pilaf that you’ll never look back. We love to pair it with our Garlic Butter Steak Bites, Baked Salmon, or Jerk Chicken for an easy delicious dinner.

What makes Rice Pilaf a pilaf?

Rice pilaf is actually a “method” for preparing long-grain rice. It includes sautéing a combination of aromatics for flavor (we use celery, onion, and garlic) and long grain rice in oil (we like olive oil best).

In our version, we also include orzo for added flavor and texture. The sauteing occurs prior to adding in liquid and spices. That’s what makes pilaf so very flavorful.

These are the first 2 steps in the pilaf cooking method. The first step is the sauté process. The second step is adding in long-grain rice.

Ingredients for Rice Pilaf:

This is a very easy recipe that will come together quickly. Don’t let the long ingredient list dissuade you from making the dish because it’s mostly basic pantry items and herbs. Easy Peasy!

Long Grain Rice – long grain white rice is normally the best choice for pilaf due to its unique scent and longer length, but varieties such as basmati or jasmine are great too.
Orzo Pasta – we love that it adds a gorgeous golden brown color to the rice
Olive Oil
Chicken Broth and Chicken Bouillon – so much more flavorful than water!
Aromatics: Celery, Onions, Garlic
Butter – we use unsalted butter, but salted works fine too
Seasonings: dried Italian seasoning, Garlic Powder, Onion Powder, and Salt
Sliced Almonds: Lightly toasted because that really adds a nice depth of flavor
Flat Leaf Parsley – for garnish and an added pop of color

How to make Rice Pilaf:

Every version is a little different, and you can easily add or delete the extras. However, the technique of making pilaf will always be the same.

In a large skillet, over medium heat, melt the butter and then add the olive oil. Heat until lightly sizzling
Add the orzo and cook, stirring frequently, until the orzo is a golden brown color
Add the onions and celery and cook until the onions are translucent and the celery is softened. This will take just a few minutes.
Add the garlic and cook for 1 minute. Stir constantly until the garlic starts to smell fragrant.
Next, add the long grain rice, stirring to coat it well with oil. Once coated, add the chicken broth and bouillon, add seasonings: dried Italian parsley, garlic powder, onion powder, and salt.
Stir until well combined, increase heat to high, and bring to a boil.
Reduce heat to medium-low, cover the pan, and gently cook for about 20-25 minutes. The rice should be tender and the liquid will be absorbed.
Remove from the heat and let stand, with lid on, for about 5 minutes. Do NOT uncover the pan.
Remove the lid, stir in chopped parsley and almonds, and then fluff with a fork to separate the grains.
Taste for flavor and add additional salt if needed.

Step 3

Step 4

Above: the final 2 steps in the pilaf cooking process: (3) add in the broth, bouillon, and herbs. Step 4: add in the parsley and almonds and then fluff with a fork.

What is the difference between regular Rice and Rice Pilaf?

What makes pilaf different from regular rice is the actual cooking method. Plain rice is generally boiled in water until it is soft and creamy without any flavorings.

Rice pilaf is textured, with individual ingredients being sauteed, and then cooked with the aromatics in broth to make seasoned rice. It is not creamy but so flavorful.

What foods pair well with Rice Pilaf?

Rice Pilaf pairs especially well with poultry. We like to pair our pilaf with turkey, chicken, and seafood. Here are a few delicious main dishes that will make great pairings.

Variations to this recipe:

Substitute the almonds with toasted pine nuts
Add carrots or green peas along with the other aromatics
Substitute shallots or leeks for the onions

Rice Pilaf Recipe

Rice Pilaf is a simple yet delicious side dish that pairs well with almost any protein. Includes Orzo and almonds for added flavor.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 212kcal

Author Jayne Harter ~ The Art of Food and Wine

Ingredients

2 Tablespoons butter
2 Tablespoons extra virgin olive oil
½ cup celery, small dice
½ yellow onion, small dice
4 cloves garlic, minced
1 cup Long grain rice
½ cup Orzo pasta
3 cups Chicken broth
2 Tablespoons chicken bouillon
1 Tablespoon Italian seasoning, dried
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼ cup sliced almonds, toasted
2 Tablespoons flat-leaf parsley, stems removed, roughly chopped

Instructions

In a large skillet, over medium heat, melt the butter and then add the olive oil. Heat until lightly sizzling.
Add the orzo and cook, stirring frequently, until the orzo is a golden brown color
Add the onions and celery and cook until the onions are translucent and the celery is softened.
Add the garlic and cook for 1 minute. The garlic will smell fragrant.
Add the long grain rice, stirring to coat it well with oil. Once coated, add the chicken broth and bouillon, plus add seasonings: dried Italian parsley, garlic powder, onion powder, and salt. Stir until well combined, increase heat to high and bring to a boil.
Reduce heat to medium-low, cover the pan and gently cook for about 20-25 minutes. The rice should be tender and the liquid will be absorbed.
Remove from the heat and let stand, with lid on, for about 5 minutes. Do NOT uncover the pan.
Remove the lid, stir in chopped parsley and almonds, and then fluff with a fork. Taste the seasoning and adjust, if needed.

Nutrition

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