White Port and Tonic (Porto Tonico)

The best way to drink white port? Try the White Port and Tonic, aka Porto Tonico! It’s a refreshing Portuguese…

A Couple Cooks – Recipes worth repeating.

The best way to drink white port? Try the White Port and Tonic, aka Porto Tonico! It’s a refreshing Portuguese spin on the gin and tonic.

White Port and Tonic

Here’s a drink we have on repeat over here that we think should start trending: the White Port and Tonic! Otherwise known as the Porto Tónico, this Portuguese spin on the classic G&T might be even better than the original. White port is a style of fortified wine made in Portugal, sweet and light with notes of vanilla, caramel, honey, and orange peel. Add to that bubbly tonic water and it’s intensely refreshing, with aromas that linger after each sip. This one’s so impressive, we’re vying for it to catch on in the States…stat.

Help us do it: make one at home and tag us on Instagram!

Ingredients in a White Port and Tonic (Porto Tónico)

The White Port and Tonic is a popular drink in Portugal, a spin on the classic Gin and Tonic using white port wine. The Portuguese cocktail is an aperitif, or drink for before a meal. White port is a unique style of port made in the Douro region of Portugal that tastes lighter than the more traditional red variety. It makes for a deliciously refreshing cocktail that’s ideal in summer when you’re looking for a refreshing drink, but it works in any season. The ingredients you’ll need for a Porto Tonico are:

  • White port
  • Tonic water
  • Orange slices
White port

What’s white port?

What is white port, anyway? Port is a sweet fortified wine from Portugal, usually served as a dessert wine. Port is most often red, so the white variety is a unique style. Here are a few more particulars on this unique type of wine:

  • White Port is a sweet white fortified wine made in a region of Portugal called the Douro Valley, where port has been made since the 1600’s. It made with a blend of different white wine grape varieties, such as Esgana Cão and Malvasia Fina. It’s similar to French Lillet Blanc, but the flavor is sweeter.
  • What does it taste like? White port tastes sweet, with honeyed fruit flavors and notes of vanilla, caramel, and citrus on the finish. It has a lighter character than most dessert wines.
  • How to drink it? You can drink white port straight as an aperitif, but we think it’s at its best in the Porto Tonico, paired with tonic water. It’s aromatic, bubbly, and refreshing in any season!

Don’t forget the orange squeeze

White port and tonic tastes great with just the two ingredients in its name. But to give it just that bit of edge, make sure to add a squeeze of fresh orange before enjoying. We’ve tried it with lemon as well, but orange is the clear winner here. It mimics the citrus notes in the port and gives a zesty nose to the glass. Don’t go without it!

Porto tonico

Favorite brand of tonic water

Tonic water is a carbonated water that contains quinine and is lightly sweetened. Don’t go about substituting Club Soda here, because it’s got a lot of flavor! It’s bubbly, bitter, sweet and sour, and it’s a popular cocktail mixer going back hundreds of years.

Quinine was historically prescribed as a medicine to fight malaria, and mixing it with carbonated water and sugar helped to mask its bitter flavor. Today, the level of quinine is much lower than historical tonic water and is safe to consume. Our favorite brand is Q Tonic: it has great flavor and is sold in small cans, just enough for a few drinks.

More tonic water drinks

You can make a “blank and tonic” with just about any spirit! And trust us: we’ve tried. None of them are quite as special as the White Port and Tonic. But here are a few more tasty tonic water cocktails:

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White Port and Tonic

White Port and Tonic


  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 minutes
  • Yield: 1 drink
  • Diet: Vegan

Ingredients

  • 2 ounces* white port
  • 4 ounces tonic water
  • 1 orange slice
  • Ice, for serving (try clear ice!)

Instructions

  1. Add lots of ice to a large cocktail or wine glass and stir to chill the glass. Drain any melted water.
  2. Pour in the white port. Pour the tonic water onto a bar spoon into the glass (to increase the bubbles). Squeeze in the orange slice and stir once. Garnish and serve.

Notes

*To convert to tablespoons, 1 ounce = 2 tablespoons

  • Category: Drink
  • Method: Stirred
  • Cuisine: Cocktails

Keywords: White port and tonic

A Couple Cooks - Recipes worth repeating.

Easy Avocado Corn Salad

Here’s the trick to a fast and easy way to make avocado corn salad! It’s perfect for parties and full…

A Couple Cooks – Recipes worth repeating.

Here’s the trick to a fast and easy way to make avocado corn salad! It’s perfect for parties and full of zingy flavor.

Avocado corn salad

Some salads sound simple, but then you find yourself standing at the cutting board for ages. (Wait, where did the last 30 minutes go?) Here’s a salad that won’t take you half an afternoon to prep: this fast and easy Avocado Corn Salad! This one uses our favorite quick trick to a killer salad we use in our black bean and corn salad. It’s got a quick way to shortcut a bunch of chopping and the flavor? Incredible.

Another great option? Try our Avocado Tomato Salad with lemon vinaigrette!

Ingredients in avocado corn salad

This avocado corn salad can be quick and simple, or you can make it a little fancier using cooked corn on the cob. It’s the perfect summer salad for a barbecue or cookout, but it works for any season. Here are the essentials you’ll need for this recipe:

  • Avocados
  • Canned corn or cooked corn on the cob (see below)
  • Fresh pico de gallo, aka fresh salsa
  • Red onion, cilantro: optional!

Throw them all together, and you’ve got one salad with massive flavor and minimal chopping required. In fact, all you really need to chop is the avocados!

Avocado Corn Salad

The key: pico de gallo (aka fresh salsa)

The key to this concept? Purchased fresh pico de gallo in modern grocery stores. (This is true in American stores, at least!) You may also see it labeled as “fresh salsa” or “salsa fresca.” Why use it for an avocado corn salad?

  • Pico de gallo is a type of salsa made with fresh tomatoes, onion, garlic, cilantro, and lime juice.
  • It cuts down on chopping. You can find it in the fresh food section, already chopped up and ready to mix into your salad!
  • The lime juice makes a natural salad dressing. Make sure to pour on a little of the juices into the mix. Then add a drizzle of olive oil, and you’ve got dressing!

Alternative: homemade pico

Purchased pico de gallo is pretty easy to access in American grocery stores in the produce aisle. Don’t have access to it? You can make your own pico! The salad will take a little longer to make, of course. But it’s worth it for the flavor. Go to our Best Pico de Gallo recipe and make ½ the recipe.

Avocado Corn Salad

Main types of corn for avocado corn salad

This salad easily transforms from basic to fancy by using corn on the cob! It’s delicious with canned corn, but if it’s corn season: make a stunning salad using grilled or boiled corn. It’s also a fantastic use for leftover corn on the cob! Here are all our favorite ways to cook corn on the cob:

For the cob methods, hit up this way to How to Cut Corn Off the Cob. It’s easy and eliminates the mess! Can you use frozen corn for this salad? You can, but we find the flavor of canned is better in this case and you don’t even need to defrost it.

How to cut an avocado: the safe way

Last up for this avocado corn salad: do you know the best way to cut an avocado? This vegetable (well, fruit!) is notorious for inducing knife injuries. Here’s how to cut it…the safe way:

  • Remove the pit: Using a large chef’s knife, cut lengthwise around the avocado. Twist the two halves to separate them. Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit, then twist it to remove it.
  • Safely pull the pit from the knife: Do not remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife. (See the video at the link.)
  • Remove from the peel and slice: Use a large spoon to scoop out the avocado from the peel. Place the avocado with the cut side down, then cut it into slices.

And that’s it! We hope you love this avocado corn salad: let us know in the comments below!

More avocado recipes

Love avocados? Here are a few more great avocado recipes to make with this tasty fruit:

This avocado corn salad is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Avocado corn salad

Easy Avocado Corn Salad


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

Here’s a fast and easy way to make avocado corn salad! It’s perfect for parties and full of zingy flavor.


Ingredients

  • 2 ripe avocados
  • 15-ounce can corn, drained or 1 ½ cups boiled or grilled corn kernels
  • ¼ cup red onion slices (optional)
  • 1 cup purchased pico de gallo, aka salsa fresca (including juices)*
  • Fresh cilantro, for garnish (optional)
  • ½ teaspoon kosher salt
  • 1 drizzle olive oil

Instructions

  1. If making with cooked corn, cut the corn kernels from the cob. Otherwise, drain the canned corn.
  2. Dice the avocado. If using, slice the red onion.
  3. Gently mix the chopped avocado, corn, red onion and cilantro (if using) with the pico de gallo, making sure to add it with its juices. Add a drizzle of olive oil if you like. The salad is best the day it is made. Leftovers are good for 1 day.

Notes

*You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo. If you’d like

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Avocado corn salad

A Couple Cooks - Recipes worth repeating.

Plant Based Street Tacos

These plant based street tacos are fast and easy, full of bold flavor! Everyone will love this vegan dinner idea.…

A Couple Cooks – Recipes worth repeating.

These plant based street tacos are fast and easy, full of bold flavor! Everyone will love this vegan dinner idea.

Vegan street tacos

This post was created in partnership with OZO Plant-Based Protein. All opinions are our own.

Here’s a deliciously fresh plant based meal idea…that also takes no time to put together. (Sounds impossible, right?) Try these Plant Based Street Tacos! This vegan taco topping is our new go-to because it’s so easy and delicious, and everyone in our family loves it. The secret? Well, it’s powered by a plant-based protein that blew us away with the flavor and protein level, made by OZO Plant-Based Protein. It’s also a seriously fast dinner you can make in a flash. Ready to get started?

Ingredients in these plant based street tacos

What’s a street taco vs a standard taco? It’s all in the size. A street taco is made to hold in your hand and eat on the go, so it’s smaller than a regular taco. Street tacos are typically made with corn tortillas that are no larger than 5-inches in diameter. If you’re going authentic, you’ll want to double them up to avoid breakage! Here’s what’s in this plant based street taco recipe:

  • 5-inch corn tortillas
  • OZO Plant-Based Mexican Ground (see below)
  • Black bean and corn salad (here)
  • Pickled onions (optional)
  • Cilantro
  • Hot sauce
OZO plant based protein

The key: a great plant based taco meat!

What makes this plant based street taco recipe? The plant based taco protein: OZO Plant-Based Mexican Ground. After taste testing it, we were pleasantly surprised! There are a lot of questionable plant based proteins out there, and this one passed the test at our house. Here’s what we love about it:

  • It’s got 20 grams of protein per serving. A lot of plant based proteins we’ve tried actually don’t have much protein! (Weird, but true.)
  • It’s made of pea protein. Many plant-based proteins are made with gluten or unnatural substances.
  • It’s delicious. The texture is great, and it already tastes like taco meat, so you don’t have to add seasonings.

Optional taco sauces!

These vegan street tacos are seriously simple, so you may want to jazz them up with some additional items if you have extra time. They taste delicious as is, but here are a few different creamy plant-based sauces you might want to try:

  • Chipotle Sauce: This creamy, spicy sauce is made with tahini and adobo sauce (from a can of chipotle chilis). It’s the quickest to make of these options.
  • Cashew Cream: Make it in advance: it’s our go-to creamy vegan sauce that makes anything taste better! You can also try Vegan Sour Cream
  • Cilantro Sauce: This light green sauce is beautifully bright and has a zingy flavor! It’s also cashew based.
Plant based tacos

Tips on warming tortillas

The last tip on making killer plant based street tacos: make sure to warm your tortillas! There’s nothing worse than biting into a cold, leathery tortilla. Corn tortillas especially can break easily when they’re cold. Remember that with street tacos, you’ll want to layer 2 tortillas to avoid breakage. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!
  • Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas.

More taco recipes

Who doesn’t love tacos? Here are a few more tasty taco recipes you might enjoy, many of which are vegan dinner ideas:

This vegan street tacos recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Vegan street tacos

Plant Based Street Tacos


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings (12 tacos)
  • Diet: Vegan

Description

These vegan street tacos are fast and easy, full of bold flavor! Everyone will love this plant based dinner idea.


Ingredients


Instructions

  1. Make the black bean and corn salad: In a bowl, mix together the beans (drained and rinsed), corn, and pico de gallo with the kosher salt.
  2. Warm the plant based taco meat: In a skillet, warm the OZO Plant-Based Mexican Seasoned Ground, according to the package instructions. 
  3. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  4. Assemble the tacos: Layer 2 tortillas, then top with black bean and corn salad, taco meat, onions or pickled onions, cilantro, and hot sauce. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mexican-inspired

Keywords: Vegan street tacos, plant based tacos, plant based taco meat, OZO plant based protein

A Couple Cooks - Recipes worth repeating.

Classic Gazpacho

This classic gazpacho recipe is a vibrant red-orange and full of traditional Spanish flavor! It’s quick to blend up this…

A Couple Cooks – Recipes worth repeating.

This classic gazpacho recipe is a vibrant red-orange and full of traditional Spanish flavor! It’s quick to blend up this summer soup.

Gazpacho recipe

What’s better than a creamy, cool gazpacho on a blazing hot day? Sure, some Americans aren’t into cold soups. But this Spanish soup, born in the heat of Southern Spain, is the true definition of refreshing. The cool puree of tomato and cucumber against the zing of the sherry vinegar and rich olive oil is truly one of life’s great pleasures. Finally, we’ve got a great recipe for a summer gazpacho: made like the Spanish do.

What’s gazpacho, exactly?

Gazpacho is a cold tomato-based soup from the Andalusia region of Southern Spain. It’s made of raw, pureed vegetables and is now eaten around the world. An important thing about gazpacho: it’s intended as a refreshment on a hot day, not to be a filling main course! So it’s usually served as a starter or tapas recipe. There are a few similar Spanish soups, like salmorejo (creamier and made with bread) and ajoblanco (a white garlic version).

Lucky for us, Alex and I have been able to experience first hand a good, cold gazpacho in the Spanish heat! It was our first meal in country on a trip to Spain a few years ago, in a tiny restaurant in the center of a white-washed village. Dang, was it refreshing! Since then, we’ve been perfecting our perfect gazpacho recipe to recreate that special moment.

Spain travel | Frigiliana Spain
Here’s the Spanish village where we had the transcendental gazpacho

Ingredients in a classic gazpacho recipe

The ingredients in a classic Spanish gazpacho vary, like any traditional recipe. Everyone has their perfect way to make gazpacho! Here are the ingredients we selected to make this gazpacho similar to our perfect Spanish rendition:

  • Ripe tomatoes: only the best, ripe summer tomatoes will do
  • Cucumber
  • Red bell pepper
  • Shallot: this brings a more subtle flavor than onion, which can be spicy
  • Garlic
  • Olive oil
  • Sherry vinegar: traditionally used in Spanish recipes and brings in that authentic flavor
  • Smoked paprika: the secret ingredient! See below.
  • Salt
Gazpacho recipe

What makes this gazpacho recipe great

There are good gazpacho recipes, and there are great ones. We hope you’ll find this one to be in the latter category! We’ve studied the Spanish tradition and tried to stick as close to authentic as possible. Here are a few notes on what makes this recipe great:

  • Sherry vinegar and smoked paprika bring authentic flavor. Smoked paprika (aka pimentón) is a traditional Spanish ingredient and adds just the right hint of complexity here. Sherry vinegar is another Spanish ingredient, and it’s astringent flavor lends just the right flair. It’s worth finding for this recipe.
  • It nixes the bread. Some Spanish gazpacho recipes use soaked bread for creaminess, but it can dilute the flavor. Plus, we took cues from our favorite Spanish Chef (José Andrés) who doesn’t use it in his. Try a Salmorejo recipe for a bread-thickened soup.
  • It’s pureed, but not strained. Some chefs strain their gazpacho, but we like ours pureed, right from the blender. But we think a good gazpacho should be blended, not chunky! Chunky gazpacho seems to be more of an American creation, not Spanish.

Chill until cold, about 2 hours (or up to 3 days)

Gazpacho is very simple to make: simply throw the ingredients in a blender, and blend until pureed! The hardest part is waiting for it to chill. Here are a few notes:

  • Chilling makes it cold, and helps the flavors meld. Don’t be tempted to throw it in the freezer to speed things up. The timing helps the flavors to mesh while they also cool.
  • Refrigerate up to 3 days. Personally we like it within 1 day of making. But you can also make in advance and refrigerate until serving.
Gazpacho

How to garnish gazpacho

A great gazpacho is also all about the garnish! It works in either bowls or small cups or glasses. It’s most often served with chopped veggies and a crusty piece of bread. Here’s what to use for a garnish for gazpacho:

  • Chopped tomatoes, cucumbers or shallot
  • Fresh herbs like oregano, chives or basil
  • Crusty bread like crostini or grilled bread
  • Olive oil drizzle

More Spanish recipes

Love Spanish recipes? After studying in Spain years ago, I fell head over heels with this special cuisine. Here are a few more of the Spanish recipes we love to make at home:

This gazpacho recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Gazpacho

Gazpacho


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 small servings (about 4 cups)
  • Diet: Vegan

Ingredients

  • 2 pounds ripe quality tomatoes, cored and roughly chopped (about 3 large)
  • 1/2 medium cucumber, peeled and roughly chopped
  • 1/2 red bell pepper, roughly chopped
  • 1 tablespoon minced shallot
  • 1 small garlic clove, peeled
  • ¼ cup olive oil
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon smoked paprika (pimenton)

Instructions

  1. Place all ingredients in a blender, and blend until smooth. Taste and adjust salt as needed.
  2. Refrigerate until cold, about 2 hours, or up to 3 days before serving.
  3. Serve topped with additional chopped veggies, a drizzle of olive oil, and toasted bread. 
  • Category: Soup
  • Method: Blended
  • Cuisine: Spanish

Keywords: Gazpacho, gazpacho recipe

A Couple Cooks - Recipes worth repeating.

Strawberry Watermelon Smoothie

This strawberry watermelon smoothie is full of juicy flavor! This 3 ingredient recipe is a deliciously healthy treat. Here’s a…

A Couple Cooks – Recipes worth repeating.

This strawberry watermelon smoothie is full of juicy flavor! This 3 ingredient recipe is a deliciously healthy treat.

Strawberry watermelon smoothie

Here’s a smoothie recipe that’s so simple and so utterly delicious, it’s jumped to the top of our favorites. Try this Strawberry Watermelon Smoothie! It’s sweet and delicious, with just the right juicy flavor with no added sweetener. It’s a great snack or even works as a healthy dessert after a summer meal: it’s just that good! Our 4 year old could not stop sipping it, and neither could we.

3 ingredients for a strawberry watermelon smoothie

This strawberry watermelon smoothie has the least ingredients of any of our smoothie recipes. But it’s one of the top in terms of flavor! There’s something about the melon and berry combination that’s pure summer. This one has a bit of nostalgia for me: I created it based on my favorite smoothie at the mall growing up in the 1990’s (ha!). It’s actually much better than the inspiration. Here’s what you’ll need:

  • Frozen strawberries: These bring in sweetness and an icy texture
  • Watermelon: Make sure it’s perfectly ripe, in season melon
  • Banana: A room temperature banana combines to make the perfect creamy texture and accentuates the sweetness

Simply throw them in the blender and puree it up. It makes the perfect sweet tart, fruity flavor!

Strawberry Watermelon Smoothie

Find a ripe watermelon!

The most important advice for this smoothie? Make sure your watermelon is ripe! It’s not worth making this smoothie with out of season watermelon, which can be tart and tasteless. Here are a few tips for shopping:

  • Shop in watermelon season. If it’s out of season, it’s much more likely to be unripe.
  • Look for a yellow field spot. Most watermelons should have a patch on the bottom, which is where they were resting on the ground before being picked. If the patch is yellow, the watermelon is ripe (if it’s white, it’s unripe).

Ways to add protein to a strawberry watermelon smoothie

One thing to note about this strawberry watermelon smoothie: it’s just fruit, so it doesn’t have protein. That means it’s best served as a treat or a way to drink your vitamins, not as a meal replacement. But if you’d like to add protein, you can feel free! Protein makes it filling and more suitable for drinking as a snack or breakfast. Here are a few protein adders:

  • Chia seeds. Add plant-based protein and fiber with chia seeds! 2 tablespoons chia seeds adds 4 grams protein and 11 grams fiber (see this Chia Seed Smoothie).
  • Protein powder: Use a high quality vanilla protein powder (some notes on buying a good brand are in this energy balls post).
  • Almond butter or cashew butter. 1 tablespoon nut butter adds 4 grams protein. This does compete with the flavor a bit, and dulls the color of this smoothie. But it works!
Strawberry Watermelon Smoothie

Flavor variations

Want to mix up this strawberry watermelon smoothie to have different flavor variations? Here are a few things to vary, change or add:

  • Mint or basil: Add a handful of mint or basil leaves for an herby variation
  • Blueberry: use 2 cups frozen blueberries
  • Raspberry: use 1 cup frozen raspberries and 1 cup strawberries
  • Strawberry blueberry: use 1 cup frozen blueberries and 1 cup strawberries
  • Mango: use 2 cups frozen mango
  • Pineapple: Use 2 cups frozen pineapple

More fruit smoothie recipes

Strawberry is the number 1 fruit to add in fruit smoothie recipes! Here are a few more variations on the theme:

This strawberry watermelon smoothie recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Strawberry watermelon smoothie

Strawberry Watermelon Smoothie (3 Ingredients!)


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 3 small or 2 medium smoothies
  • Diet: Vegan

Description

This strawberry watermelon smoothie is full of juicy flavor! This 3 ingredient recipe is a deliciously healthy treat.


Ingredients

  • 3 cups frozen strawberries
  • 3 cups cubed watermelon
  • 1 banana (room temperature)

Instructions

  1. Place all ingredients in a blender and blend until smooth and creamy. Serve immediately.
  • Category: Smoothie
  • Method: Blended
  • Cuisine: Healthy

Keywords: Strawberry watermelon smoothie

A Couple Cooks - Recipes worth repeating.

Grilled Salmon in Foil

Here’s how to make grilled salmon in foil: the easiest way to grill salmon! These tips make a perfectly moist…

A Couple Cooks – Recipes worth repeating.

Here’s how to make grilled salmon in foil: the easiest way to grill salmon! These tips make a perfectly moist and seasoned fillet.

Grilled Salmon in Foil

Want to know the easiest, no-fail way to grill salmon? Make Grilled Salmon in Foil! We love a good crispy-on-the-outside charred fish, so we were a little skeptical at first. But this method results in one delightfully moist, perfectly seasoned fillet of salmon! It tastes completely irresistible, and the best part? It could not be easier. No nervously flipping the fish and worrying about sticking to the grill grates. Place it right in the foil and go!

How to grill salmon in foil: some tips!

All you need to know for this one: what grill temperature for salmon, and how long to grill salmon in foil? 6 minutes with the foil closed, then 1 to 5 minutes with the foil open. Here are the pointers, or jump to the recipe below for all the specifics:

  • Preheat the grill to medium high: that’s 375 to 450 degrees.
  • Place the salmon on foil. Brush it with olive oil and season it (more on that below). Close the packet and seal it up.
  • Grill 6 minutes with the foil packet closed. Then open the foil packet and grill 1 to 5 more minutes with the foil open, until the salmon is tender and pink or the internal temperature reads 125 to 130F at the thickest part.

That’s it! Spritz the salmon with lemon and serve. No flipping, no babying required.

Grilled salmon in foil

What to expect from grilled salmon in foil (vs on the grates)

Making grilled salmon in foil is by far the easiest method for grilling fish out there. There are a few tradeoffs with Classic Grilled Salmon, where you grill the fish right on the grates. Here’s what to expect:

  • Classic grilled salmon comes out with a crispy top and charred flavor. If you love a crispy top to your salmon, you’ll want to use this method instead. Cook it right on the grill grates, then flip and finish cooking.
  • Grilled salmon in foil comes out perfectly moist. The top does not crisp up here, and you won’t get as much charred grill flavor because the foil acts as a barrier. But this method is extremely easy and the fish comes out incredibly tender and delicious!

The difference is almost like the difference between a pan seared salmon and a poached salmon. Cooking in foil makes things moist instead of crispy, but it’s incredibly easy. You’ll see the same interplay between our crispy grilled potatoes vs grilled potatoes in foil, or this charred grilled corn vs grilled corn in foil.

Best ways to season grilled salmon

There are so many ways to season salmon! This recipe has a basic seasoning but it’s incredibly delicious and perfectly salted. Here are a few pointers to note about seasoning salmon:

  • Use ½ teaspoon kosher salt for every 1 pound salmon. Use a little less if you’re using a seasoning blend with added salt.
  • Garlic powder, onion powder and cumin add just a hint of complexity (see below).
  • Spritzing with lemon is a must! You can also top with fresh chopped herbs.
  • Or, try our Magic Seafood Seasoning. This Salmon Seasoning has incredible flavor, and you can mix up a big batch in advance.
Grilled Salmon in Foil

Grill the lemon wedges if you’d like

Want to step up this recipe a bit? It’s not necessary, but we also grilled the lemon wedges right along with the salmon! It doesn’t change the flavor too much, but the charred look on the lemon wedges does add a little bit of fun to the recipe.

That’s it! All you need to know about grilled salmon in foil. We hope you love it: let us know what you think in the comments below!

What to serve with grilled salmon in foil

There are so many great sides to pair with grilled salmon in foil: and since your grill is fired up, why not use it too? Here are a few of our top grilled sides and a few more salad options for a perfect summer dinner:

More grilled fish recipes

The grill is perfect for seafood in the summer! Here are some top-rated grilled fish recipes:

This recipe is…

Gluten-free, dairy-free and pescatarian.

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Grilled salmon in foil

Grilled Salmon in Foil


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Here’s how to make grilled salmon in foil: the easiest way to grill salmon! These tips make a perfectly moist and seasoned fillet.


Ingredients

  • 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible
  • Olive oil, for brushing
  • ¾ teaspoon kosher salt
  • ¼ teaspoon each garlic powder, onion powder, cumin
  • 8 lemon wedges
  • Fresh herbs, for garnish (oregano, chives, basil, parsley, tarragon, etc)

Instructions

  1. Preheat: Preheat a grill to medium-high heat (375 to 450 degrees).
  2. Place the salmon in foil: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with the salt, garlic powder, onion powder, and cumin (add a few grinds of black pepper if you like). Close the foil and seal it around the salmon.
  3. Grill: Place the packet directly on the grill grates and cook for 6 minutes. Then carefully open the packet and release the steam. Cook additional 1 to 5 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should read between 125 to 130F when a food thermometer is inserted in the thickest part of the salmon).
  4. Optional: Meanwhile, grill the lemon wedges directly on the grill grates, cut side down, until blackened. (This doesn’t affect flavor too much, but gives a nice charred look to the lemons.)
  5. Serve: Generously spritz the cooked salmon with the lemon. Top with fresh herbs and serve. Leftovers keep up to 3 days in the refrigerator.
  • Category: Main dish
  • Method: Grilled
  • Cuisine: Seafood

Keywords: Grilled salmon in foil, how long to grill salmon in foil, how to grill salmon in foil

A Couple Cooks - Recipes worth repeating.

Peach Mojito

The peach mojito is fresh and sweet: the ideal summer drink! Grab a few ripe peaches and a handful of…

A Couple Cooks – Recipes worth repeating.

The peach mojito is fresh and sweet: the ideal summer drink! Grab a few ripe peaches and a handful of mint for this impressive cocktail.

Peach mojito

Here’s a cocktail recipe that’s summer in a tall, ice-cube-clinking glass…the Peach Mojito! Imagine: the juicy flavor of that ripe summer fruit, paired with hints of fresh mint, zingy lime, and white rum. It’s light, refreshing and altogether irresistible. We’ve tried over 300 homemade cocktails, but the Mojito is remains one of our favorite drinks of all time. It’s ideal for fruity riffs like this one!

What’s in a peach mojito?

This peach mojito is a fruity spin on the Mojito, a classic cocktail invented in Havana, Cuba. Some say the origins of this drink go all the way back to the 1500’s with an early combination of lime, sugar, and rum. The modern version of got popular in the 1930’s, when writer Ernest Hemingway fell in love with the drink.

It’s now on the list of International Bartender Association’s IBA official cocktails, which means it has an official definition. For the peach variation, you’ll simply add fresh ripe peaches. Here’s what you’ll need:

Peach mojito

Skip this drink if you don’t have ripe peaches!

Give those peaches a squeeze. Does the fruit feel soft and have quite a bit of give? Then you’ve got the peaches you need for a peach mojito! Don’t even attempt this drink if you don’t have the ripest of summer fruit.

Don’t worry: you can still make peach drinks when peaches aren’t in season. The answer? Peach schnapps. Head over to our favorite Peach Schnapps drinks, like the Peach Daiquiri, Peach Martini, and more.

Also try our Peach Cocktails: the Peach Margarita, Bellini, and more!

Muddle the fruit right into the drink

Here’s how to add that lovely peach flavor to this drink: by muddling the fruit right into it! Muddling is gently mashing herbs or fruits to release their juices, which helps their flavors to incorporate into the drink. Here’s what to know about muddling:

  • Use a cocktail muddler. It’s the right tool for the job! Here’s a cocktail muddler, or you can use an unfinished wooden spoon (it’s a little more clunky, but works!).
  • Gently mash the mint! The key to muddling herbs is to be gentle and use a light touch. Don’t mash it with a lot of force.
  • Add the peaches and muddle again. You’ll want to get the fruit mashed down into a juice here.
Peach mojito

Make a peach mojito pitcher (for 8!)

Mixing up this peach mojito for a crowd? Instead of making one drink at a time, try our Mojito Pitcher! All you have to do is muddle up the peaches in advance. You’ll also make a mint syrup to infuse the entire drink with freshness. Here’s what to do:

  • Slice up 8 small peaches or 4 large. Then muddle them into a juice, just like for the single drink.
  • Make the Mojito Pitcher recipe, adding the muddled peaches to the pitcher with the mint syrup.
  • Add additional sliced peaches to the pitcher as a garnish. That’s it!

More mojito variations

Love the mighty Mojito? Because we’ve got lots more variations! Here are some of our top fruity and citrusy types of Mojitos:

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Peach mojito

Perfect Peach Mojito


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegan

Description

The peach mojito is fresh and sweet: the ideal summer drink! Grab a few ripe peaches and a handful of mint for this impressive cocktail.


Ingredients

  • 6 mint leaves, plus additional for garnish
  • 1 small or 1/2 large ripe peach
  • 2 ounces* white rum
  • 1 ounce lime juice
  • 1 ounce simple syrup or maple syrup
  • 4 ounces soda water

Instructions

  1. Cut the peach into slices. In a cocktail shaker, muddle the mint leaves. Add the peach slices and muddle again until all the juices are released. Add the rum, lime juice and simple syrup and fill the cocktail shaker with ice. Shake until cold.
  2. Strain the drink into an ice-filled glass. Top off the glass with soda water. Garnish with additional mint leaves and sliced peaches.
  3. Pitcher variation: Muddle the slices from 8 small peaches or 4 large peaches. Then add to this Mojito Pitcher recipe, and garnish with additional sliced peaches.
  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails

Keywords: Peach mojito

A Couple Cooks - Recipes worth repeating.

Watermelon Sorbet

Try this 3 ingredient watermelon sorbet recipe, a refreshingly icy summer dessert! Each bite is an explosion of pure juicy…

A Couple Cooks – Recipes worth repeating.

Try this 3 ingredient watermelon sorbet recipe, a refreshingly icy summer dessert! Each bite is an explosion of pure juicy fruit flavor.

Watermelon sorbet

Are you a sorbet fan? Then you absolutely must try summer’s best dessert: Watermelon Sorbet! I’ll admit, we’re chocoholics over here. But this sorbet is definitely up there when it comes to summer treats! Each bite is an explosion of pure juicy fruit flavor, with a smooth, frosty texture. When we made it for our 4 year old, he said, “I could eat this every day.” Even better: it’s incredibly simple to blend up!

What you need for watermelon sorbet

Skip the store-bought stuff, because watermelon sorbet is so simple to make at home! All you need are 3 ingredients. In fact, it seems impossibly simple. Here are the ingredients you’ll need to assemble:

  • Ripe watermelon
  • Lime juice
  • Sugar

Why is the sugar needed? Well, when you freeze anything, it dulls the flavors. You’ll want to add just enough sugar so that the flavor pops when it’s frosty. We found this recipe sweetened it just enough to complement the fruit, but not so much that it’s intensely sweet.

Watermelon sorbet

Necessary equipment: an ice cream maker!

An ice cream maker is the best tool for the job with sorbet! While you can make no churn sorbets, the absolute best texture is with an actual ice cream maker. (Trust us!) It’s a great investment, as you’ll be able to make sorbets and ice creams all season long.

Here’s the 2 quart ice cream maker we use. It’s a great gift idea, too! Use it as a housewarming present or a fun surprise for ice cream lovers. We’ve had ours for years and it holds up well!

The churning process: eat right away, or freeze 1 hour

Once you blend up your watermelon, lime, and sugar, you’re ready to churn! It takes about 20 to 25 minutes for the watermelon sorbet mixture to freeze. Here are a few notes about the process:

  • Eat right away for a soft-serve style texture. Our favorite way to eat it is right out of the ice cream maker! If you’re making it for guests, churn it up while you’re finishing your meal.
  • Or, freeze for about 1 hour for a scoop-able texture. You can also pop it in the freezer and freeze 1 hour. Then it forms into scoops like you see in the photo.
Watermelon sorbet recipe

Make ahead & storage info for watermelon sorbet

Here’s the golden rule when it comes to watermelon sorbet: homemade sorbet is best the day it is made. Why? Freezing homemade sorbet overnight freezes it into a solid block. So it’s best to eat when it’s freshest! You can eat leftovers the next day if you like: we’ve found a few tricks!

  • Make it up to 2 hours in advance. It will start to freeze to the edges of the container, so give it a good stir before serving.
  • Leftovers save 1 day, but defrost 20 minutes. Blend if desired! Leave out the container on the counter until it defrosts a bit. To revive the texture, you can also give it a few pulses in a blender or food processor. This helps it to come closer to the texture after churning.

More great watermelon recipes

When it’s summer, we’re watermelon obsessed! There are so many great ways to serve this tasty melon outside of a summer dessert. Here are some favorites:

This watermelon sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Watermelon sorbet

Watermelon Sorbet (3 Ingredients)


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: Makes 1 quart (4 cups)
  • Diet: Vegan

Description

Try this 3 ingredient watermelon sorbet recipe, a refreshingly icy summer dessert! Each bite is an explosion of pure juicy fruit flavor.


Ingredients

  • 6 cups cubed seedless watermelon
  • 6 tablespoons sugar
  • 3 tablespoons lime juice
  • 1 cup ice

Instructions

  1. Chop the watermelon. Place in a blender and blend until a smooth juice forms, then add ice and blend again.
  2. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be icy and creamy at this point. If desired, place in a container and freeze for 1 hour for a harder texture that forms into scoops. You can freeze up to 2 hours day of (stir before serving). Freezing overnight makes a very icy texture. If you have leftovers the next day, allow them to sit at room temperature for about 20 minutes. To improve the texture, you can pulse in a blender or food processor if desired.
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Sorbet

Keywords: Watermelon sorbet

A Couple Cooks - Recipes worth repeating.

Watermelon Smash

The watermelon smash is a refreshing summer drink that pairs melon with lime, rum and vodka. Serve over crushed ice!…

A Couple Cooks – Recipes worth repeating.

The watermelon smash is a refreshing summer drink that pairs melon with lime, rum and vodka. Serve over crushed ice!

Watermelon smash

Here’s a watermelon drink idea that’s the definition of refreshing: the Watermelon Smash! This fruity spin on the classic Whiskey Smash is delicately sweet, the best combination of pure melon with fresh mint. Pairing vodka and rum adds intrigue in flavor (though you can opt for just vodka for simplicity). Serve with crushed ice, and it’s a stunning signature drink for sipping poolside or next to the grill.

What’s a watermelon smash?

The watermelon smash is a spin on the Whiskey Smash using watermelon, fresh mint, and vodka. The Whiskey Smash originated in the Victorian era as a cooling summer cocktail, and was first published in a bartender guide in 1887. That first smash had lemon, mint, whiskey, and sweetener, and served with crushed ice. Many variations have popped up over time, like the Berry Vodka Smash and the Gin Basil Smash.

The watermelon smash is another fruity spin: for this recipe we used both vodka and rum to bring extra nuance in flavor. Here’s what you’ll need:

  • Watermelon cubes (or watermelon juice)
  • Fresh mint
  • Vodka
  • White rum
  • Lime juice
  • Simple syrup
  • Crushed ice
Watermelon smash drink

How to make crushed ice!

The most characteristic part of a smash cocktail? The crushed ice! What’s the best way to crush ice? Luckily, we’ve tried a bunch of methods and found the best way. And no: you don’t have to whack at ice with a rolling pin! Here’s the best way to crush ice:

  • Place the ice in a blender.
  • Fill the blender about halfway with cold water. This is the important part! The water helps everything blend to a uniform size.
  • Pulse until it’s uniformly crushed! Then strain. Pick out any large chunks with your fingers, but this method should result in a great texture.

How to make a watermelon smash: 3 tips

Once you’ve got your crushed ice, let’s get started! Here are a few tips for making this drink (or skip right to the recipe below):

  • Use watermelon cubes or make the juice. If you’re planning to make more than one drink, make Watermelon Juice in a blender first.
  • Muddle the mint gently to release the oils. Here are all our tips on How to Muddle Mint, including equipment.
  • Use vodka and white rum for best flavor, or go just vodka. We love the flavor combination of both! But if you don’t have rum on hand, just vodka is good too.
Watermelon smash

More watermelon drinks

Watermelon is our favorite summer fruit for cocktails! Here are a few more of our top watermelon drink ideas:

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Watermelon smash

Watermelon Smash


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegan

Description

The watermelon smash is a refreshing summer drink that pairs melon with lime, rum and vodka. Serve over crushed ice!


Ingredients

  • ½ cup chopped watermelon (or ¼ cup watermelon juice)
  • 4 large mint leaves, plus more for garnish
  • 1 ounce* vodka
  • 1 ounce white rum (or use all vodka)
  • 2 teaspoons lime juice
  • 2 teaspoons simple syrup
  • Crushed ice, for serving

Instructions

  1. Make the crushed ice.
  2. Add the mint to a cocktail shaker and muddle it gently. Add the watermelon cubes and use the muddler to release all of the juice. (If you’re using watermelon juice, simply muddle the mint first then add the juice in Step 2.)
  3. Add the vodka, rum, lime juice and simple syrup. Fill with ice and shake until cold.
  4. Fill a lowball glass with the crushed ice, then strain in the drink. Garnish with additional watermelon slices and mint.

Notes

*To convert to tablespoons, 1 ounce = 2 tablespoons

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails

Keywords: Watermelon smash

A Couple Cooks - Recipes worth repeating.

Strawberry Lemonade

This homemade strawberry lemonade recipe is easy with the best sweet tart flavor! It’s quick to mix up a big…

A Couple Cooks – Recipes worth repeating.

This homemade strawberry lemonade recipe is easy with the best sweet tart flavor! It’s quick to mix up a big pitcher that’s deliciously festive.

Strawberry lemonade

Got fresh strawberries? Here’s one of the best ways to use them…a pitcher of homemade Strawberry Lemonade! This drink is bright and beautiful, citrusy with a hit of berry on the finish. It tastes infinitely better made at home: the flavors are brilliantly fresh. This one has become a favorite over here as a summery drink (if we’re not making the shortcut pink lemonade, of course!). This recipe is fast and easy: you don’t even need to cook down a syrup! Simply blend and go.

Ingredients for strawberry lemonade

This strawberry lemonade recipe skips making a strawberry syrup on the stovetop, and goes right to the blender. All you’ll need to do is blend berries and sugar, then mix it with lemon juice to form lemonade. Easy as that! In fact, you only need three real ingredients (plus water):

  • Strawberries
  • Lemons
  • Sugar

Use the best ripe berries

It might go without saying, but this strawberry lemonade is best with beautifully ripe strawberries. These days, it’s easy to find strawberries out of season: and their flavor is tart and bland. Make sure you find ripe fruit, because no amount of sugar can save an unripe berry! Bonus points if you’ve got a pint of berries from a local farmers market.

Strawberry lemonade

How to make strawberry lemonade (basic steps)

Once you’ve got your ingredients, there are just a few basic steps for strawberry lemonade. Here’s all you need to do (or jump to the recipe below for the exact quantities):

  • Juice the lemons. The only time consuming part is this! We recommend using a press juicer, which is the quickest, gets out the most juice and saves your hands. The next best choice? A handheld citrus juicer.
  • Blend the strawberries, sugar and water. Give it a whiz in the blender.
  • Mix the pitcher. Then mix it in a pitcher with the lemon juice and more cold water. Garnish with ice and mint if you like!

Serving in a pitcher with ice? Reduce the water

Are you planning to make this strawberry lemonade for a party, leaving it out in a big pitcher with ice? The ice melts over time, which can dilute the drink. If you think it might sit out for quite a while, you can reduce the cold water you add at the end to account for dilution.

But if you’re planning to serve it right away, there’s no need! Simply follow the recipe below.

Strawberry lemonade recipe

Variations on strawberry lemonade

There are so many tasty ways to mix up this drink! Here are a few ideas:

  • Sparkling lemonade: Stir in 4 cups soda water instead of cold water.
  • Spiked lemonade: By the glass, serve 1 cup of this strawberry lemonade with ¼ cup vodka or 3 tablespoons gin.
  • Arnold Palmer: Make a Strawberry Arnold Palmer by mixing 6 tablespoons lemonade with 1 cup iced tea.

More strawberry recipes

Got berries? We’ve got lots of strawberry recipes to make the most of the season! Here are a few more tasty recipes with this delicious berry:

This strawberry lemonade recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Easy Strawberry Lemonade


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 drinks
  • Diet: Vegan

Description

This homemade strawberry lemonade recipe is easy with the best sweet tart flavor! It’s quick to mix up a big pitcher that’s deliciously festive.


Ingredients

  • 1 ½ cups fresh squeezed lemon juice (7 to 8 large lemons)
  • 1 cup granulated sugar
  • 8 ounces fresh strawberries, stems removed
  • 6 cups water, divided
  • Ice and fresh mint, for garnish (optional)

Instructions

  1. Juice the lemons.
  2. Add the strawberries, sugar and 2 cups warm water to a blender and blend until smooth. Strain through fine mesh sieve into pitcher, using a spatula to push the liquid through (discard the seeds; this takes a few minutes to complete).
  3. Add 4 cups* cold water and the fresh squeezed lemon juice. Add ice to the pitcher and serve. If desired, garnish with extra strawberries and fresh mint sprigs.

Notes

*If you plan to serve in a large pitcher with ice and leave it out at a party, use 3 cups water to account for ice melting and diluting the drink.

  • Category: Drink
  • Method: Lemonade
  • Cuisine: American

Keywords: Strawberry lemonade, strawberry lemonade recipe

A Couple Cooks - Recipes worth repeating.