Frozen Espresso Martini

Try this refreshing twist on a classic cocktail: the frozen espresso martini! This easy recipe blends 4 ingredients into a…

Try this refreshing twist on a classic cocktail: the frozen espresso martini! This easy recipe blends 4 ingredients into a creamy, frosty puree with rich coffee undertones. It’s the drink of the summer!

Frozen Espresso Martini in stemmed glass.

Here’s your signature summer cocktail: the frozen espresso martini! The classic espresso martini has vaulted into one of the most popular cocktails in America. So why not try a frozen spin on the classic?

We created our own spin on this recipe and it is extremely simple to make! Many recipes call for making espresso and freezing it into ice cubes, but who has time for that? You can make our version in just 5 minutes in a blender. The creamy, frosty flavor with rich coffee undertones is absolutely divine. We can’t wait for you to try it!

Ingredients in a frozen espresso martini

As cookbook authors and cocktail experts, we’ve have over 300 cocktail recipes in our library. This one has a special place in our heart because it’s so tasty and it came about as a happy accident. Wondering if we could simply use bottled cold brew coffee in a frozen version of this drink, we whipped out our blender. Turns out, it works beautifully! You can also use brewed coffee if you prefer. Here are the ingredients you’ll need:

  • Vodka: The smooth, neutral spirit provides a base for the cocktail, allowing the other flavors to shine.
  • Kahlúa: This coffee liqueur adds sweetness and a hint of rum complexity to the mix.
  • Cold brew coffee (or strong coffee): The strong, concentrated coffee brings the bold, caffeinated essence of espresso to the martini without the need to make espresso. You can also make coffee using your favorite method: make it double strength and chill it before blending.
  • Sugar: Sugar balances the bitterness of the coffee and enhances the overall flavor. If desired, you can substitute with simple syrup, maple syrup, or agave syrup, using ¾ of the sugar specified in the recipe.
  • Ice: Crushed or cubed ice chills the cocktail and creates a frosty, refreshing texture.

How to make an espresso martini: step by step

Here’s what you’ll need to do to make an espresso martini:

Frozen espresso Martini ingredients

Step 1: Gather the ingredients: 1 cup cold brew coffee, ¼ cup Kahlua, ¼ cup vodka, 3 tablespoons sugar, and 3 cups ice.

How to make a frozen espresso martini Step 2

Step 2: Blend the ingredients in a blender.

Frozen Espresso Martini Step 3: Garnish.

Step 3: Pour into glasses and garnish with 3 coffee beans.

What’s an espresso martini?

The Espresso Martini is a vodka martini made with coffee that was invented in 1983. London bartender Dick Bradsell of the Soho Brasserie created the drink for a patron who asked for a drink to wake her up.

Apparently the coffee machine was right next to the drink station, and the Espresso Martini was born. The name came in the 1990’s when flavored martinis were all the rage.

Coffee methods

We like buying purchased cold brew coffee concentrate for a frozen espresso martini because it’s so simple! You can also make homemade cold brew coffee, which is very easy and a much cheaper method. If you have a French press, try French press cold brew.

Or, make strong coffee using a dark roast bean: French press or pour over work well. Another great option is Moka Pot coffee (coffee made with a Bialetti), since its flavor is somewhere between coffee and espresso. Cool the coffee before blending.

More about Kahlua

Kahlua is a coffee liqueur that’s made in Mexico. It’s made with rum, sugar and coffee. It does have some caffeine, but only about 25% as much as the same volume of coffee. The standard Kahlua is dairy-free, vegan and plant-based: it contains only rum, sugar and coffee.

You can also use other types of coffee liqueur in a frozen espresso martini, like Tia Maria or Sheridan’s. Use up leftovers to make Kahlua drinks like the White RussianBlack Russian or Mudslide.

A few more coffee cocktails

If you love a good frozen espresso martini, here are a few more coffee cocktails might enjoy:

Frequently asked questions

How does a frozen espresso martini differ from a regular one?

The main difference is texture. A frozen espresso martini is blended with ice, creating a slushy, refreshing drink, similar to a frozen margarita. The flavor profile is similar to the classic cocktail.

Can I adjust the sweetness level?

Absolutely! If you prefer a sweeter drink, add a bit more sugar. For a less sweet version, reduce the amount. We don’t suggest omitting it.

What kind of garnish should I use?

Coffee beans are the classic choice, but you can also use a sprinkle of cocoa powder or even a dollop of whipped cream.

Can I make a large batch ahead of time?

It’s best to blend right before serving to have the correct slushy texture. If desired, you can mix up the liquids and refrigerate, then blend with ice right before serving. You can also blend and freeze for up to 1 hour, then stir with a fork before serving. 

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Frozen Espresso Martini

Frozen Espresso Martini


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 to 3 servings

Description

Try this refreshing twist on a classic cocktail: the frozen espresso martini! This easy recipe blends 4 ingredients into a creamy, frosty puree with rich coffee undertones. It’s the drink of the summer!


Ingredients

  • 1 cup cold brew (or strong coffee, cooled*)
  • ¼ cup vodka
  • ¼ cup Kahlua or other coffee liqueur (like Tia Maria)
  • 3 tablespoons granulated sugar**
  • 3 cups ice cubes
  • Coffee beans, for garnish

Instructions

  1. Place all ingredients in the blender and blend until combined.
  2. Pour into glasses and garnish with coffee beans. 

Notes

*We used purchased bottled vanilla cold brew. You can also use homemade cold brew coffee, or make double-strength coffee using your favorite method.

**If desired, you can also use 2 ½ tablespoons simple syrup, maple syrup, or agave syrup as a natural sweetener.

Make ahead notes: It’s best to blend right before serving to have the correct slushy texture. If desired, you can mix up the liquids and refrigerate, then blend with ice right before serving. You can also blend and freeze for up to 1 hour, then stir with a fork before serving. 

  • Category: Drink
  • Method: Frozen
  • Cuisine: Cocktails
  • Diet: Vegan

Frozen Lemonade

Beat the heat with this refreshing and easy frozen lemonade recipe! This zingy homemade treat is made three simple ingredients…

Beat the heat with this refreshing and easy frozen lemonade recipe! This zingy homemade treat is made three simple ingredients and can be customized to your liking.

Frozen Lemonade

When the weather starts to get warmer, we’re all about one thing: summer drinks! Alex and I have realized over the years that we have a major passion for a signature drink, be it cocktails, coffee, tea, or lemonade. Every moment is better with a drink in hand!

Why we love this recipe: This frozen lemonade is the ultimate tangy and refreshing drink! The burst of icy, citrusy flavor will make you melt. Even better, you don’t have to wait hours for anything to freeze: just whip it up with 3 ingredients on demand in a blender! Our kids cannot get enough of these.

“The frozen lemonade is a hit! My kids love it. They say it’s perfect, and I think it’s great too. I added a sprig of mint to mine and it’s very refreshing.” -Tanvee

Ingredients in frozen lemonade

There are just three ingredients in frozen lemonade: and two if you don’t count ice! Here’s what you’ll need to have on hand:

  • Fresh lemon juice: Make sure to use real, fresh squeezed citrus juice for this recipe. Bottled juice doesn’t have the freshness in flavor. No substitutions here!
  • Sugar: We like granulated sugar here for its ability to balance the acidity of the lemon without watering down the drink. You can substitute an equal amount of agave syrup, honey, or maple syrup if desired.
Juiced lemons

Tips for juicing lemons

What’s the best way to juice lemons? We like using a press juicer, which helps to easily extract juice while saving out the pulp and seeds. It also helps to save your hands from the effort of squeezing!

You can also use any type of juicer you have on hand (and a little elbow grease). It takes a while to squeeze out the juice especially if you’re doubling the recipe, but it’s worth it!

A note on serving size

The serving size for this frozen lemonade recipe is 2 small servings. The photograph shows two servings in one mug, so we’d recommend serving it in a smaller glass or cup! Double the ingredients as necessary to make more servings!

Make ahead tip

This frozen lemonade is best right after blending it, to keep that frosty, slushie texture (it becomes very hard if frozen overnight). To make frozen lemonade in advance, juice the lemons and stir in the sugar: store it in a refrigerated container for up to 1 day. The day of serving, blend up the lemonade with ice. 

Variations on lemonade recipes

Frozen lemonade is the perfect summer drink! There are so many fun ways to riff on the concept: we love this frozen version, but you can mix up so many fun variations. Here are a few of our top lemonade recipes:

Dietary notes

This frozen lemonade recipe is vegetarian, vegan, plant-based, gluten-free, and dairy-free.

Frequently asked questions

Can I use store-bought lemonade?

Yes, but for the best flavor, we recommend making your own lemonade base. It’s easy and you can control the sweetness level.

Can I add alcohol to frozen lemonade?

Absolutely! Vodka, rum, or tequila, all pair well. Add your spirit of choice once the lemonade is blended.

How long can I store frozen lemonade?

To make frozen lemonade in advance, juice the lemons and stir in the sugar: store it in a refrigerated container for up to 1 day. The day of serving, blend up the lemonade with ice. 

What are some fun ways to serve frozen lemonade?

Get creative! Try garnishing with fresh fruit or herbs (like mint or basil).

Is frozen lemonade a healthy treat?

While it does contain natural fruit juice, it can be high in sugar. Enjoy it in moderation as part of a balanced diet.

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Frozen lemonade

Frozen Lemonade


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 small servings

Description

Beat the heat with this refreshing and easy frozen lemonade recipe! This zingy homemade treat is made three simple ingredients and can be customized to your liking.


Ingredients

  • ⅓ cup granulated sugar*
  • 2/3 cup fresh lemon juice (about 3 medium lemons)
  • 2 cups ice cubes

Instructions

  1. In a blender, combine the sugar and the fresh lemon juice. Blend on low speed until the sugar is dissolved, about 10 to 15 seconds.
  2. Add the ice cubes to the blender with the lemon juice and sugar mixture.
  3. Blend on low to medium speed until the ice is completely crushed and the mixture is smooth, about 30 to 45 seconds. If needed, stop the blender and use a spatula to scrape down the sides, then continue blending until the desired consistency is reached. If necessary, add a few tablespoons cold water to get it to blend. 
  4. Pour the frozen lemonade into a glass and serve immediately, garnished with a lemon slice or mint sprig, if desired.**

Notes

*The serving size is 2 small servings. The photograph shows two servings in one mug. Double the ingredients as necessary. 

**To make frozen lemonade in advance, juice the lemons and stir in the sugar: store it in a refrigerated container for up to 1 day. The day of serving, blend up the lemonade with ice. 

  • Category: Drink
  • Method: Frozen
  • Cuisine: Drink
  • Diet: Vegetarian

Dill Pickle Pasta Salad

Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch…

Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!

Dill Pickle Pasta Salad

You may not know this, but Alex and I are obsessed with pickles. Something about that briny, salty sweet crunch just has our hearts. So this dill pickle pasta salad has our names written all over it!

Why we love this recipe: This is the perfect summer salad, with a tinge of retro nostalgia but done up with fresh herbs and crunchy cucumbers. The creamy dressing has a hint of pickle juice for briny pop, and the Mediterranean combination of feta cheese and fresh dill to bring a sophistication to this down-home dish. It’s a total crowd pleaser!

“The dill pickle salad was so good. I think the dressing would make a good dip or burger sauce too! Bottom line…excellent! 5 stars.” -Jennifer

“It was a perfect and tastier alternative to potato salad. Using pasta creates a more interesting texture and makes it even better!” -Cheryl

“I appreciate how easy it was to put together. It’s sooo good! My 7-year old daughter had two giant servings and said it’s her favorite pasta ever. I’d call that a win!” -Tanvee

Ingredients in dill pickle pasta salad

Pickles can be a polarizing food, and from all my raving, you might be surprised that I was actually not a pickle fan until I hit adulthood. If you’re a fellow pickle afficionado, you’ll love this fun way to incorporate them into a side dish. Here are the ingredients you’ll need:

  • Pasta: You can use short pasta of any kind. We like spirals for the way they absorb a creamy dressing. Bow ties or penne also work well.
  • Dill pickles, plus pickle juice: Dill pickles are the star! Use any classic dill pickle of your choosing or homemade dill pickles. A hint of pickle juice flavors the dressing.
  • English cucumber: We like using English cucumber because you don’t have to peel or seed it. It tastes sweeter than a standard cucumber (which you can substitute, but peel it first).
  • Fresh dill: This fresh herb adds herbaceous notes to the flavor; it’s worth seeking here!
  • Mayonnaise and Greek yogurt (or sour cream): This combination makes a creamy dressing that doesn’t feel too heavy.
  • Feta cheese: A classic dill pickle pasta salad often has cheddar cheese, but we like how feta brings a sophisticated savory pop.
  • Red onion, garlic powder, dried dill, salt and pepper: These seasonings round out the ingredients.
Dill pickles.

How to make dill pickle pasta salad (step by step)

This dill pickle pasta salad comes together like any good pasta salad recipe: make the pasta, prep the veggies, and make the dressing. Here is a basic outline of the steps (or jump to the full recipe):

Dill pickle pasta salad Step 1: Boil the pasta.

Step 1: Boil the pasta in salted water until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.

Dill pickle pasta salad Step 2: Whisk the dressing.

Step 2: In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt.

Dill pickle pasta salad Step 3: Mix together the salad.

Step 3: Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired. 

Storing leftovers and make ahead info

This dill pickle pasta salad lasts for up to 1 week refrigerated. The flavor can become less potent over time. When serving, you can add a bit more salt the next day, or another swirl of sour cream or mayonnaise.

Make sure the salad comes to room temperature before serving, since that affects flavor and texture). You can add a bit more fresh dill or dried dill into leftovers too, or even a little more pickle juice to make the flavors pop.

Try these dill pickle recipes

Love dill pickles? Then you’ll absolutely love our fan favorite pickle pizza, or this creamy dill pickle dip for dipping potato chips. Or, this cucumber salad with vinegar tastes just like dill pickles.

Dill Pickle Pasta Salad with dill pickles.

A few more pasta salad recipes

We love a good pasta salad around here! There are so many spins on this classic American side dish tradition, and they’re perfect as a summer side dish for a cookout or barbecue. Here are a few of our favorite cold pasta salad recipes:

Dietary notes

This dill pickle pasta salad recipe is vegetarian. For gluten-free, use gluten-free or legume pasta.

Frequently asked questions

What kind of pasta is best for dill pickle pasta salad?

Short, sturdy pasta shapes like rotini, penne, or cavatappi hold the dressing well and provide a good texture contrast to the crunchy pickles.

Can I use homemade pickles?

Absolutely! Homemade pickles can add an extra layer of flavor. If using homemade, adjust the amount of pickle brine you add to the dressing to taste.

How long will this pasta salad last in the refrigerator?

Dill pickle pasta salad can be stored in an airtight container in the refrigerator for 3 to 4 days. However, it’s best enjoyed within the first two days when the pasta is still firm and the flavors are freshest.

Can I add other vegetables to the salad?

Yes, you can customize your pasta salad with other vegetables like chopped celery, red onion, bell peppers, or shredded carrots. Just be mindful of the overall balance of flavors and textures.

Can I make this pasta salad ahead of time?

Definitely! You can make the dressing and chop the ingredients a day ahead. Toss everything together just before serving to keep the pasta from getting soggy.

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Dill Pickle Pasta Salad

Dill Pickle Pasta Salad


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6

Description

Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!


Ingredients

  • 8 ounces pasta, spirals or bow ties
  • 1 cup chopped dill pickles
  • 1 cup chopped English cucumber
  • ¼ cup minced red onion
  • ¼ cup chopped fresh dill, plus more to garnish if desired
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream*
  • 1 tablespoon pickle juice (from the jar)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried dill
  • ½ teaspoon kosher salt, plus more to taste
  • ½ cup crumbled feta cheese
  • Black pepper, if desired (optional)

Instructions

  1. Start a pot of salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.
  2. Chop the vegetables and dill as noted above. 
  3. In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt. Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired. 
  4. If time, chill for at least 1 hour, but you can also serve immediately. Store leftovers refrigerated for 3 to 4 days: before eating, allow to come to room temperature. You may want to add a swirl of mayo or sour cream and a pinch of salt to refresh the texture and flavor. 

Notes

*For a creamier variation, use up to ½ cup sour cream. 

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Pasta salad
  • Diet: Vegetarian

Grilled Chicken Salad

This grilled chicken salad recipe combines juicy chicken, crunchy vegetables and a tangy Italian vinaigrette, topped with pepperoncini and Parmesan…

This grilled chicken salad recipe combines juicy chicken, crunchy vegetables and a tangy Italian vinaigrette, topped with pepperoncini and Parmesan for a zesty, satisfying meal. Substitute grilled tofu for vegetarian and vegan!

Grilled chicken salad on plate with serving spoons.

Here’s a dinnertime match made in heaven: grilled chicken salad! In our family we eat main dish salads on repeat for simple meals, and this one is a celebration of summer grilling on a plate. You’ve got juicy chicken, crunchy lettuce, and veggies, all nestled together with our favorite Italian vinaigrette dressing, zingy pepperoncini, and shaved Parmesan.

Why we love this recipe: Alex and I eat this type of meal non-stop in the summer, swapping in different proteins like tofu, shrimp or salmon. We recently served it for a patio party with a side of grilled bread and grilled broccoli, and it was a huge hit. Add a crisp white wine or a Hugo spritz and it’s summertime perfection! Let’s get cooking.

Ingredients in this grilled chicken salad recipe

This grilled chicken salad recipe is our perfect summer dinner! It’s easily made vegetarian or vegan with tofu, and you can swap in many different types of veggies and dressings. But these are the ingredients you need for the way we love it best:

  • Chicken: Use organic chicken at all if possible. Buy it in cutlets or butterfly the chicken breast to help it cook evenly and ensure it is juicy after grilling.
  • Olive oil and seasonings: The chicken is marinated in a blend of garlic powder, onion powder, oregano, dried dill, salt, and pepper.
  • Salad dressing: Mix up our homemade Italian Dressing, or see the dressing ideas below.
  • Romaine and leafy lettuce: Using a mix of crunchy, leafy lettuce is ideal. Butter lettuce (aka Bibb lettuce) is our favorite for its sweet flavor.
  • Red onion: Or, substitute shallot for an even milder flavor.
  • English cucumber and tomatoes: Thinly sliced English cucumber has delicate skin and imperceptible seeds, adding a refreshing crunch. You can substitute standard cucumber, but you may want to peel it to remove bitterness. Use any type of chopped ripe tomato.
  • Pepperoncini: Tangy and slightly spicy peppers bring a zesty kick that livens up each bite.
  • Parmesan shavings: Salty and nutty Parmesan shavings elevate this salad (omit for dairy free).

Tip: To mellow the sharp flavor of red onion, you can soak it in cold water for 10 minutes before serving.

How to make grilled chicken salad (basic steps)

This grilled chicken salad recipe requires 30 minutes of marinating time, when you can prep the other salad components. Then grill the chicken and put it all together! Here’s the basic outline (or go to the full recipe):

Grilled chicken salad step 1: Season and marinate the chicken.

Step 1: If not in cutlets, butterfly the chicken by slicing it half horizontally. Mix it with olive oil, garlic powder, onion powder, oregano, dill, salt, and black pepper until evenly coated. Cover and marinate refrigerated for 30 minutes (or up to 24 hours).

Grilled chicken salad Step 2: Whisk the dressing.

Step 2: Preheat a grill to high heat (450 to 550°F). Meanwhile, make the Italian dressing. Chop the lettuce, onion, cucumber, tomatoes, and avocado. 

Grilled chicken salad step 3: Grill the chicken.

Step 3: Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes before slicing.

Step 4: Place the greens on a plate, then top with the vegetables, grilled chicken, pepperoncini, Parmesan shavings, and fresh basil or dill. Drizzle with dressing and serve.

Grilled chicken salad recipe on platter with hand drizzling vinaigrette dressing.

Customize the proteins and veggies

This salad is so easily customizable to ingredients you have on hand and diet preferences! Many of us are cooking for multiple diets these days, and this one makes it easy to cook for many diets at once. Here are a few ideas:

More salad dressing ideas

If desired, you can also substitute different dressing recipes or purchased dressings. We like it with vinaigrette dressings like Greek Salad Dressing, Balsamic Vinaigrette, Easy Vinaigrette, or Honey Mustard Dressing.

Leftover storage

Leftover chicken stores up to 3 days, refrigerated. If making in advance, refrigerate the components separately. Bring the dressing to room temperature before serving.

Sides for pairing with grilled chicken salad

We love this grilled chicken salad as a grilled dinner idea or summer dinner idea to enjoy al fresco on the patio. But of course you can enjoy it any time of the year! Here are a few ways we’d suggest pairing it:

Dietary notes

This grilled chicken salad recipe is gluten-free. For dairy-free, omit the Parmesan cheese. For vegetarian and vegan, use grilled tofu. For pescatarian, use grilled shrimp.

Frequently asked questions

Can I make this salad ahead of time?

Yes, but it’s best to grill the chicken and chop the vegetables separately. Assemble the salad just before serving to keep the ingredients fresh and crisp. Store the dressing separately and toss it in when ready.

Can I substitute the grilled chicken with another protein?

Absolutely! This salad would also be delicious with grilled salmon, grilled shrimp, grilled tofu or marinated tempeh.

I don’t have fresh basil or dill. Can I use dried herbs instead?

No, we don’t recommend adding dried herbs to this salad. Simply omit from the recipe, or use other fresh herbs like chopped parsley.

What other dressings would pair well with this salad?

Balsamic vinaigrette, lemon vinaigrette, or a creamy herb dressing would all be delicious alternatives.

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Grilled chicken salad

Grilled Chicken Salad


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Rest Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

Get ready for a flavor explosion! This grilled chicken salad recipe combines juicy chicken, crunchy vegetables and a tangy Italian vinaigrette, topped with pepperoncini and Parmesan for a zesty, satisfying meal.


Ingredients

For the chicken (or grilled shrimp, grilled salmon, or grilled tofu*)

  • 2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*
  • ½ tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • ¼ teaspoon dried dill
  • 1 to 1 1/4 teaspoons kosher salt
  • Freshly ground black pepper

For the salad

  • 1 recipe Italian Dressing**
  • 1 romaine heart (3 cups)
  • 5 cups leafy lettuce, like butter (Bibb) lettuce or other varieties
  • 1/2 small red onion, thinly sliced, soaked in cold water for 5 minutes, and drained
  • 1 English cucumber (2 cups chopped)
  • ½ cup cherry tomatoes, halved
  • 1 avocado, sliced (optional)
  • ½ cup jarred sliced pepperoncini
  • ¼ cup Parmesan shavings or shreds
  • Fresh basil or dill, for garnish (optional)

Instructions

  1. Pat the chicken dry with a paper towel. If not already butterflied, place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
  2. Add the chicken to a container and add the olive oil, garlic powder, onion powder, oregano, dill, kosher salt, and a few grinds of black pepper. Mix with your hands until evenly coated. Cover and marinate in the refrigerator for 30 minutes (or up to 24 hours). 
  3. Preheat a grill to high heat (450 to 550°F).
  4. Meanwhile for the salad, make the Italian dressing. Prepare the romaine, lettuce, onion, cucumber, tomatoes, and avocado. 
  5. Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes before slicing for maximum juiciness.
  6. Place the greens on a plate, then top with the vegetables, grilled chicken, pepperoncini, Parmesan shavings, and basil or dill. Drizzle with the desired amount of dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving. Leftover chicken stores up to 3 days, refrigerated.

Notes

*For the protein, you can also substitute baked tofu, sauteed shrimp, or baked salmon.

**If desired, you can also substitute different dressing recipes or purchased dressings. Try Greek Salad Dressing, Balsamic Vinaigrette, Easy Vinaigrette, or Honey Mustard Dressing.

  • Category: Main Dish
  • Method: Grilled
  • Cuisine: American
  • Diet: Gluten Free

40 Fun Memorial Day Recipes

Fire up the grill and celebrate the holiday with these Memorial Day recipes! From classic BBQ favorites to refreshing salads…

Fire up the grill and celebrate the holiday with these Memorial Day recipes! From classic BBQ favorites to refreshing salads and desserts, find the perfect dishes for enjoying the day with friends and family.

Memorial Day recipes: grilled chicken salad on platter.

Memorial Day marks the unofficial start of summer, and what better way to celebrate than with a backyard barbecue or potluck? Every year, we fire up the grill and get ready to indulge in our favorite summer flavors!

This year we’ll be packing to travel out of the country, but we’ll still make a mini-feast. Here are all our favorite Memorial Day recipe ideas from our website for the holiday, created, tasted, and approved by the two of us and our family!

Types of Memorial Day recipes

When you think of Memorial Day recipes, there are a few categories of foods that fit into this holiday:

  • Grilled foods are a staple of any Memorial Day cookout. Think juicy burgers, grilled salmon or chicken, and veggie burgers or tofu. Grilled vegetables make great side dishes, like tender and smoky corn on the cob, asparagus, zucchini, and bell peppers.
  • Summer salads are a must-have. Refreshing and light, they offer a welcome contrast to the heavier grilled options. There’s everything from crisp green salads, pasta salads, potato salads, bean salads, and more.
  • Dips and finger foods make the meal fun. Whether you prefer creamy guacamole, spicy salsa, fruit skewers, or a classic hummus, these crowd-pleasers are perfect for snacking throughout the day.
  • Summer drinks are the most fun, like lemonade, iced tea, and infused water are all excellent choices. Or make summer cocktails like a watermelon mojito or a blueberry margarita.
  • Desserts go big on seasonal fruits like strawberries, blueberries, and peaches. Incorporate them into cobblers, pies, or simply enjoy them fresh with a dollop of whipped cream.

Our top Memorial Day recipes for the holiday!

More summer recipe inspiration

Memorial Day is all about summer salad, grilled items, fun frozen drinks, and fruit desserts! Here are a few more ideas for your holiday planning:

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Mediterranean Pasta Salad

40 Memorial Day Recipes: Pasta Salad, Grill Ideas, & More!


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 5 to 6

Description

This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or quick lunch.


Ingredients

  • 8 ounces fusilli pasta
  • 1/2 English cucumber, thinly sliced into half moons (2 cups)
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup sun dried tomatoes, chopped
  • 1/2 can artichoke hearts, roughly chopped
  • 1 handful thinly sliced red onion
  • 2 cups baby arugula (optional)
  • 2 tablespoons lemon juice, plus zest of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, grated (or ½ teaspoon garlic powder)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • Fresh ground black pepper, to taste
  • 1 cup feta cheese crumbles (omit for vegan and add more salt)

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
  2. Meanwhile, slice the cucumber and tomatoes, chop the sundried tomatoes and artichoke hearts, and slice the onion.
  3. In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Then whisk in the olive oil.
  4. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the feta cheese and fresh ground black pepper and stir to combine. 
  5. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more salt as necessary).
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Pasta Salad
  • Diet: Vegetarian

Homemade Frozen Yogurt

Here’s how to make frozen yogurt! This homemade frozen yogurt recipe is so simple and comes out tangy and creamy…

Here’s how to make frozen yogurt! This homemade frozen yogurt recipe is so simple and comes out tangy and creamy with just 3 ingredients. Essentially a Greek yogurt ice cream, it hits the spot in any season—add your favorite toppings and enjoy!

Frozen Yogurt Recipe

Did you know you can make homemade frozen yogurt with only 3 ingredients? (We did not.) Frozen yogurt gives us major nostalgia, since both of us frequented those popular froyo chains as kids. We absolutely love the tang and icy texture of frozen yogurt, so Alex and I set about to create a next-level, simple way to make it at home.

Why we love this recipe: Our whole family goes crazy for this homemade frozen yogurt! It’s tangy, creamy, and full of bold flavor. Essentially a Greek yogurt ice cream, it works as topping for fruit desserts or with its own with all the fun froyo toppings. Count us all obsessed!

Ingredients in this homemade frozen yogurt recipe

All you need is 3 ingredients to make homemade frozen yogurt! The fourth ingredient is optional and not totally needed for flavor, though you probably have it in your pantry already. Here are the ingredients you need to make frozen yogurt at home:

  • Greek yogurt: Greek yogurt is our yogurt of choice because it’s protein packed, contains probiotics, and has a thick and creamy texture. We recommend using full fat Greek yogurt here for the creamiest texture and best flavor.
  • Heavy cream: The combination of cream with the yogurt is important for making a creamy texture. In our testing, simply freezing yogurt by itself is much too icy and grainy. (You can substitute half and half if desired, but the texture will be slightly more icy.)
  • Granulated sugar: We use sugar in our frozen yogurt recipe, but you can substitute any natural sweetener you like! Honey, agave syrup, and maple syrup all work well. Keep in mind that maple syrup makes the color of the yogurt slightly darker.
  • Vanilla extract (optional): The vanilla extract is optional here, but it adds a nice nuance to the flavor.
Frozen Yogurt Ingredients: Greek yogurt, cream, sugar

How to make frozen yogurt (step by step)

It’s nice if you have an ice cream maker for homemade frozen yogurt: it’s our recommended path for making this recipe. But you can also make it using a food processor! Here are the steps for how to make frozen yogurt at home (or go to the full recipe):

Frozen Yogurt Step 1: Whisk the yogurt, cream, and sugar.

Step 1: Whisk together vigorously the yogurt, cream, sugar, and vanilla extract. Stir until the sugar is completely dissolved. 

Frozen yogurt Step 2: Churn in an ice cream maker.

Step 2: Freeze the yogurt mixture in an ice cream maker. Or, you can freeze it in silicon ice cube trays for 3 hours, then pop out the cubes and blend in a food processor until smooth. This should have a soft serve consistency (or freeze 2 to 3 hours for a scoopable consistency).

Frozen yogurt Step 3: Serve.

Step 3: Top with toppings and serve.

Ice cream maker vs food processor

There are a few pros and cons to making frozen yogurt in an ice cream maker versus a food processor! Here’s what to know:

  • Ice cream maker: An ice cream maker makes the best creamy texture for homemade frozen yogurt, and it’s faster to whip up. We like this 2 quart freezer bowl ice cream maker, which is durable and has held up well over the years. If you make ice cream often and want to splurge, try an automatic ice cream maker.
  • Food processor: The food processor method takes longer because you have to freeze the Greek yogurt first. The texture is not quite as good, but it’s a great substitute if you don’t have an ice cream machine.
Greek yogurt ice cream

Tip

For a fun presentation, you can pipe the frozen yogurt into a bowl using a pastry bag! It’s totally optional and just for looks.

Frozen yogurt toppings

The sky’s the limit when it comes to homemade frozen yogurt toppings, of course! Just use anything you might find at a frozen yogurt shop. Here are some of our favorite ideas:

Leftover storage

Homemade frozen yogurt is best eaten when freshly made. Leftovers store in the freezer up to 1 week. But keep in mind, the texture becomes very icy and hard when frozen overnight, so allow it to thaw on the counter for at least 30 minutes before scooping. After thawing, consider running it through a food processor to allow it to come to a more uniform texture before serving.

More ways to serve Greek yogurt ice cream

There are so many more ways to serve this frozen yogurt recipe! We like it as a topping for desserts, more like a Greek yogurt ice cream. Try it on blueberry cobbler, blueberry crumble, olive oil brownies, rhubarb crisp, peach crisp, apple cobbler, or apple crisp.

A few more frozen desserts

Love whipping up frozen treats? They’re perfect as summer desserts or any time of the year. Here are a few more fun ideas to try:

Dietary notes

This homemade yogurt recipe is vegetarian and gluten-free.

Frequently asked questions

Do I need an ice cream maker to make frozen yogurt?

While an ice cream maker yields the creamiest results, you can make delicious frozen yogurt with a food processor, too.

What is the best base for homemade frozen yogurt?

Greek yogurt is the most common base due to its thick texture and high protein content. You can also use regular yogurt or a combination of both.

What sweeteners can I use?

Honey, maple syrup, agave nectar, or sugar are all suitable sweeteners. Adjust the amount based on your desired sweetness level.

How do I add flavor to my frozen yogurt?

Get creative! You can use fresh or frozen fruit, extracts (like vanilla or almond), chocolate chips, peanut butter, or even spices like cinnamon or cardamom.

How long does it take to freeze frozen yogurt?

The freezing time varies depending on the method and recipe. With an ice cream maker, it usually takes about 20-30 minutes.

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Frozen Yogurt Recipe

Homemade Frozen Yogurt Recipe


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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: N/A
  • Total Time: 0 hours
  • Yield: 4 to 6

Description

Here’s how to make frozen yogurt! This homemade frozen yogurt recipe is so simple and comes out tangy and creamy with just 3 ingredients. Essentially a Greek yogurt ice cream, it hits the spot in any season: add your favorite toppings and enjoy!


Ingredients

  • 32 ounce container (3 ¾ cups) full fat Greek yogurt
  • ½ cup heavy cream
  • 1 cup granulated sugar*
  • ¼ teaspoon vanilla extract (optional)

Instructions

  1. Whisk together vigorously the yogurt, cream, sugar, and vanilla extract (if using). Stir until the sugar is completely dissolved (test by rubbing slightly with your fingers to see if it is gritty, then taste). 
  2. Freeze the yogurt mixture in an ice cream maker, according to the manufacturer’s instructions. Or, you can freeze it in silicon ice cube trays for 3 hours, then pop out the cubes and blend in a food processor until smooth. This should have a soft serve consistency. Top with toppings and serve.**
  3. Optional: For a scoopable consistency, freeze 2 to 3 hours, depending on your ice cream maker, to harden to a scoopable consistency. 
  4. Leftover storage: Homemade frozen yogurt is best eaten when freshly made. Leftovers store up to 1 week frozen. The texture becomes very icy and hard when frozen overnight, so allow it to thaw on the counter for at least 30 minutes before scooping. After thawing, consider running it through a food processor to allow it to come to a more uniform texture before serving.

Notes

*This frozen yogurt tastes pleasantly tangy. If desired for a sweeter frozen yogurt, add ¼ cup additional sugar. If you’d like, you can substitute honey, agave syrup, or pure maple syrup for the sweetener. Keep in mind the color will look slightly darker with maple syrup.

**For a fun presentation, you also can pipe it into a cup using a pastry bag (completely optional; we did it just for the photos).

***Add the toppings of your choice! Try sprinkles, fresh strawberries or raspberries, strawberry compote, edible cookie dough, and more.

  • Category: Dessert
  • Method: Frozen
  • Cuisine: American
  • Diet: Vegetarian

Cauliflower Salad

This cauliflower salad bursts with flavor! A creamy dressing complements the crisp cauliflower, sun-dried tomatoes add tang, and toasted pine…

This cauliflower salad bursts with flavor! A creamy dressing complements the crisp cauliflower, sun-dried tomatoes add tang, and toasted pine nuts bring a delightful crunch.

Cauliflower Salad

Here’s a fun summer salad to infuse any meal with flavor: cauliflower salad! This one is so much fun, sort of like a mashup of Mediterranean-style flavors with a retro barbecue salad. The raw florets are covered in a tangy, creamy dressing and mixed with peppery arugula, tangy sun-dried tomatoes, and toasted pine nuts! Delish.

Why we love this recipe: This salad is fresh, delicious, and nostalgic all at once! We first served it at a pizza party outdoors, and it was the perfect side for pizza along with a fresh green salad. Since then we’ve made it for cookouts, barbecues, and lunches: and it’s always a huge hit! The toasted pine nuts add that extra sparkle.

“I made the cauliflower salad this weekend as part of my weekly meal prep. I love how easy it was and I had all the dressing ingredients in my pantry so it was super quick to put together! I ate a bowl right away and I love the tanginess of the mustard in the dressing.” -Amanda

Ingredients in cauliflower salad

One fun thing about this cauliflower salad is that it stars raw cauliflower! No need to spend time cooking it: throw it all in this tangy dressing and it tastes incredible. The dressing balances out the bitterness you might sometimes sense from the raw vegetable. Here’s what you need:

  • Cauliflower: Raw cauliflower has a satisfying crunch.
  • Creamy dressing: A tangy, savory dressing binds the ingredients together, made with mayonnaise, olive oil, lemon, sugar, Dijon, and salt.
  • Sun-dried tomatoes: These bring a burst of sweet-tart flavor and a chewy texture.
  • Arugula: Arugula adds a bright, peppery note to balance out the richness of the salad.
  • Red onion: Red onion provides a sharp bite and a nice pop of color.
  • Pine nuts: Toasted pine nuts offer a subtle nuttiness and a delightful buttery crunch.
  • Feta cheese: Feta crumbles add a salty, tangy punch to the salad.

How to make cauliflower salad (step by step)

This cauliflower salad is simple to make and works for many occasions, from a summer salad to Memorial Day to 4th of July to pizza parties al fresco. Here are the basic steps for how to make it (or jump to the full recipe):

Cauliflower salad step 1: Chop the cauliflower and other ingredients.

Step 1: Chop and measure out the cauliflower, red onion, and sun dried tomatoes as noted in the ingredients list. Place them in a large bowl with the arugula.

Cauliflower salad step 2: Toast the pine nuts.

Step 2: Place the pine nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.

Cauliflower salad step 3: Stir together the dressing.

Step 3: In a medium bowl, mix the mayonnaise, olive oil, lemon juice, sugar, and Dijon mustard. To the bowl of the vegetables, sprinkle in the kosher salt, then add the dressing, toasted pine nuts and feta cheese and stir. Taste and add a pinch or two more salt if necessary.

Flavor variations and tips

Want to change up the flavors? This cauliflower salad is an easy template for mixing and matching flavors. Here are a few ideas to get your wheels started:

  • Nuts: You can omit the toasted pine nuts if desired, but we recommend using them for the amount of nutty flavor they add. Substitute sunflower seeds or toasted almonds.
  • Vegetables: We like how the sun-dried tomatoes add a bacon-like flavor and a pop of red color. You can omit if desired, or use chopped roasted red peppers or thinly sliced red bell pepper. If you use sun-dried tomatoes packed in oil, you can substitute all or part of the olive oil in the salad dressing with oil from the jar to infuse even more flavor!
  • Greens: Substitute chopped Italian parsley or other fresh herbs for the baby arugula, or you could add chopped baby spinach or baby kale.
  • Onion: Feel free to omit the red onion, or use a shallot for a milder flavor.
  • Cheese: Omit the feta cheese if desired or for a dairy-free salad (you may want to add a bit more salt).
Cauliflower Salad recipe in bowl with spoon.

Storing leftovers and make ahead info

Store leftover cauliflower salad refrigerated for up to 3 days. If making in advance, store components separately and add the dressing and pine nuts directly before serving.

More salad recipes

We are salad fanatics around here! If you are too, here are a few more you might enjoy:

Dietary notes

This cauliflower salad recipe is vegetarian and gluten-free. For dairy-free, omit the feta cheese. For vegan, use vegan mayonnaise and omit the feta.

Frequently asked questions

Why use raw cauliflower instead of cooked?

Raw cauliflower has a wonderful crunch and freshness that complements the creamy dressing. It also retains more nutrients when uncooked.

What can I substitute for mayonnaise in the dressing?

Try half Greek yogurt and half mayo, or a vegan mayo alternative. Each will offer a slightly different flavor and texture.

Can I make this salad ahead of time?

Yes! The salad is best enjoyed within a few hours of preparation for optimal texture. However, you can prepare the ingredients separately (chop the cauliflower, make the dressing, etc.) and assemble it just before serving.

How long will this salad keep in the refrigerator?

If stored in an airtight container, the salad should last 2-3 days.

What main dishes would pair well with this salad?

This salad is incredibly versatile! It would be delicious with grilled chicken or grilled fish, with a vegetarian main like a veggie burger, or alongside a sandwich or wrap.

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Cauliflower Salad

Cauliflower Salad


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6

Description

This cauliflower salad bursts with flavor! A creamy dressing complements the crisp cauliflower, sun-dried tomatoes add tang, and toasted pine nuts bring a delightful crunch.


Ingredients

  • 8 cups small cauliflower florets, about 1 large head
  • ¼ cup red onion, diced
  • ¼ cup sun dried tomatoes, roughly chopped*
  • 2 cups baby arugula
  • ¼ cup pine nuts (or sunflower seeds)**
  • ¾ cup mayonnaise (or vegan mayo)***
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon kosher salt
  • ½ cup feta cheese crumbles***

Instructions

  1. Chop and measure out the cauliflower, red onion, and sun dried tomatoes as noted in the ingredients list. Place them in a large bowl with the arugula.
  2. Toast the pine nuts: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  3. In a medium bowl, mix the mayonnaise, olive oil, lemon juice, sugar, and Dijon mustard.
  4. To the bowl of the vegetables, sprinkle in the kosher salt, then add the dressing, toasted pine nuts and feta cheese and stir. Taste and add a pinch or two more salt if necessary. Serve immediately or refrigerate until serving. Store refrigerated for up to 3 days (if making in advance, store components refrigerated separately and add the dressing and pine nuts directly before serving).

Notes

*You can use sun dried tomatoes packed in oil or packed dry. If packed in oil, you can substitute all or part of the olive oil in the salad dressing with oil from the jar to infuse even more flavor!

**You can omit the toasted pine nuts if desired, though we recommend using them if at all possible for the amount of nutty flavor they add. Substitute sunflower seeds or toasted almonds.

***If desired, you can use half Greek yogurt and half mayo for a lighter dressing; vegan mayo also works. Omit the feta cheese if desired for a dairy-free or vegan salad: you may want to add a bit more salt. 

  • Category: Salad
  • Method: No cook
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Homemade Chicken Nuggets

This homemade chicken nuggets recipe is your new weeknight dinner hero! Here’s how to make healthy, tasty nuggets that adults…

This homemade chicken nuggets recipe is your new weeknight dinner hero! Here’s how to make healthy, tasty nuggets that adults and kids will love.

Chicken Nuggets

Alex and I are passionate about cooking all things from scratch, from French fries to pizza. So we could not wait to share this homemade chicken nuggets recipe with you! These nuggets are made with real chicken breast, baked instead of fried, with a perfectly seasoned crunchy exterior.

Why we love this recipe: I mean, how could we not? Homemade nuggets are a huge hit with our kids (no surprise), but adults absolutely inhale these too! They’re family friendly, great for topping a Caesar salad or power bowls, and if you add a homemade dipping sauce like honey mustard or ranch they are absolutely next level.

“These chicken nuggets were incredibly tasty! I’m always wary of homemade chicken nuggets but these were 10/10! Adding these to our monthly dinner rotation.”

Ingredients for homemade chicken nuggets

These homemade chicken nuggets are much tastier than frozen or fast food and here’s why: they’re made with actual pieces of chicken breast (kind of more like chicken tenders). They’re baked not fried, but still crispy and irresistibly seasoned. Here’s what you’ll need:

  • Chicken breast: Buy organic chicken if at all possible. Look for boneless skinless chicken breasts, or cutlets if possible.
  • Panko: These light and airy Japanese breadcrumbs are what make the crispy golden crust. Look for gluten-free panko if desired.
  • Olive oil: A touch of healthy fat helps crisp up the nuggets without deep-frying.
  • Spices: Garlic powder, smoked paprika, onion powder, cumin, and chili powder create a flavor explosion, while salt enhances every bite.
  • Eggs:  Here the eggs act act as a binder, holding the panko and seasonings onto the chicken.

How to make this chicken nuggets recipe

The key to crispy baked chicken nuggets is an oven safe baking rack, if you have one. This lifts the bottom surface of the nuggets off of the baking sheet, allowing it to get crispy instead of soggy while it bakes. Here are the basic steps for the recipe:

Step 1: Preheat the oven to 425°F. In a medium bowl, mix the panko with the olive oil. Pour it in an even layer onto a rimmed baking sheet, place it in the oven, and toast for 4 to 5 minutes until lightly browned. Pour the toasted breadcrumbs into a bowl and cool for 1 minute.

Step 2: If using breasts, slice them in half horizontally, then cut into bite-sized nuggets and place them in a large bowl. Toss with kosher salt, garlic powder, onion powder, smoked paprika, cumin and chili powder. In another bowl, whisk eggs with ½ tsp water. 

Step 3: Place an oven safe rack on a parchment-lined baking sheet. Dredge each piece of chicken into the eggs, then toss with the breadcrumb mixture. Place the nuggets onto the baking sheet. Bake 10 to 15 minutes until the outside is golden and the internal temperature measures 165°F.

💡Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. Organic standards require that the chickens have access to the outdoors and cannot be given antibiotics or growth hormones (happy chickens!).

Chicken Nuggets on a tray with ketchup.

Sauces for homemade chicken nuggets

Once you’ve got your homemade chicken nuggets, of course you’ll want a dipping sauce! I’m personally not a huge fan of ketchup, though I know more of the world is. However, we do have a homemade ketchup that I think is pretty delicious. Here are a few sauces for serving with these chicken nuggets:

Diet swaps

When we started A Couple Cooks in 2010, we ate mostly vegan recipes and vegetarian recipes. We now embrace the Mediterranean diet, so we eat seafood and chicken occasionally.

If you’ve been around since the early days, this recipe might surprise you! But these days chicken is in the dinnertime repertoire. Want a plant-based solution? Try our breaded tofu from this tofu sandwich, or our friend Jessica has a great vegan chicken nuggets recipe. For gluten-free, look for gluten-free panko.

Other serving ideas

Chicken nuggets are great on their own as a meal for kids: we like adding carrot sticks and serving with ranch for dipping everything. (Why restaurants don’t do this, I’m not sure!) For the adults, we like adding chicken nuggets to salads and grain bowls. Here are some ideas:

Storing leftovers

Leftovers store up to 3 days refrigerated. To make the nuggets crispy again, reheat in a 375°F oven until warmed through.

More chicken dinners

This homemade chicken nuggets recipe is a rock-star recipe in our house! Here are some of our other favorite family friendly chicken dinners:

Dietary notes

This homemade chicken nuggets recipe is dairy-free. For gluten-free, use gluten-free panko. For vegan, try breaded tofu from our tofu sandwich as a substitute (it has a similar vibe).

Frequently asked questions

What can I use instead of panko?

Regular breadcrumbs will work, but they may not achieve the same level of crispiness. You can also try crushed crackers, tortilla chips, or even cornflakes for a different texture.

Do I need to use all the spices listed?

Feel free to customize the spice blend to your liking! You can omit any spices you don’t have or prefer not to use.

How long do I need to cook the nuggets?

Cook time will depend on the size of your nuggets, but they typically take 10 to 15 minutes to bake at 425°F. Aim for a golden brown color and an internal temperature of 165°F (74°C).

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Chicken Nuggets

Homemade Chicken Nuggets


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No reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

This homemade chicken nuggets recipe is your new weeknight dinner hero! Here’s how to make healthy, tasty nuggets that adults and kids will love.


Ingredients

  • 1 pound chicken breast: 2 boneless skinless chicken breasts or 4 cutlets (organic if possible)*
  • 1 ½ cups panko
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • 1 ¼ teaspoons kosher salt
  • 2 eggs
  • Ketchup, honey mustard, or ranch, for serving**

Instructions

  1. Preheat the oven to 425°F.
  2. In a medium bowl, mix the panko with the olive oil. Pour it in an even layer onto a rimmed baking sheet, place it in the oven, and toast for 4 to 5 minutes until lightly browned. Pour the toasted breadcrumbs into a shallow bowl and allow to cool for 1 minute.
  3. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). Cut the cutlets into bite-sized nuggets and place them in a large bowl. Toss with the kosher salt, garlic powder, onion powder, smoked paprika, cumin and chili powder.
  4. In another shallow bowl, whisk the eggs with ½ teaspoon water. 
  5. When the baking sheet is cool, wipe any remaining crumbs from the baking sheet and line it with parchment paper. If you have one, place an oven safe rack on the baking sheet.
  6. Dredge each piece of chicken into the eggs and tap off any excess liquid. Then place it into the bowl with the breadcrumb mixture and toss until fully coated. Place the chicken nuggets onto the prepared baking sheet. When all of the nuggets are breaded, sprinkle them with a few more pinches of kosher salt
  7. Bake for 10 to 15 minutes, depending on the thickness, until the outside is golden and the internal temperature measures 165°F at the thickest point. Serve immediately. Leftovers store up to 3 days refrigerated; to make them crispy again, reheat in a 375°F oven until warmed through.

Notes

*If you buy the chicken as breasts that are not already butterflied or cutlets, butterfly the chicken: Place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.

**Sauce ideas include ketchup, honey mustard, homemade ranch dressing, Caesar dressing, special sauce, or yum yum sauce.

Other serving ideas: Add to a Caesar salad to make chicken Caesar. Use nuggets in bowl meals like power bowls, hummus bowls, rice bowls, or replace the salmon in this salmon crunch bowl with spicy mayo. Use leftovers in chicken tacos topped with lime crema.

  • Category: Main dish
  • Method: Baked
  • Cuisine: American

45 Mother’s Day Brunch Ideas & Recipes

These fun Mother’s Day brunch ideas are easy and packed with flavor! Impress everyone with these fun and tasty recipes—especially…

These fun Mother’s Day brunch ideas are easy and packed with flavor! Impress everyone with these fun and tasty recipes—especially mom.

Mother's Day brunch ideas and recipes: asparagus quiche

When it comes to Mother’s Day, there’s nothing more fun than a luxurious brunch! (Well, that’s this mom’s opinion.) Here are our top Mother’s Day brunch recipes to impress everyone: especially mom!

Cozy up to spiced oatmeal bakes, savory quiche, smoked salmon bagel boards, and bright strawberry smoothies! Whoever you’re cooking for, we think she’ll love these Mother’s Day recipes.

And now, our favorite Mother’s Day brunch ideas & recipes!

More brunch recipes and ideas

Want more brunch ideas? We’ve got ’em! Try these brunch recipes we love:

Frequently asked questions

What kind of food should I serve for Mother’s Day brunch?

The beauty of brunch is its versatility! Here are some ideas to inspire you:
Sweet options: Pancakes, waffles, French toast, muffins, scones, fruit salad, yogurt parfaits.
Savory options: Quiche, frittatas, eggs benedict, breakfast burritos, smoked salmon platters, breakfast sandwiches.
Lighter options: Fresh fruit salad, yogurt parfaits, granola bowls.
Heartier options: Sausage links, bacon, breakfast potatoes, hash browns.

How can I make brunch special for Mom?

Personalize the menu! Consider Mom’s favorite breakfast dishes or dietary needs. Here are some extra touches:
Fresh flowers: A beautiful bouquet brightens the table and shows you care.
Homemade card or gift: A heartfelt message or small, thoughtful gift adds a personal touch.
Mom’s favorite beverage: MimosaBellini, coffee, tea, or a refreshing fruit juice.
Relaxing atmosphere: Set the table with nice dishes and flowers. Play calming music or set up a playlist Mom enjoys.

I’m short on time. Are there any quick and easy brunch ideas?

Absolutely! Here are some time-saving tips:
Make some things ahead of time: Prepare pancake batter, fruit salad, or breakfast casserole the night before.
Utilize pre-made ingredients: Frozen waffles, pre-cooked sausage links, or store-bought muffins can be lifesavers.
One-pan meals: Frittatas, quiches, or breakfast hash browns are great options for a complete and easy brunch.

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