Category: easy

Pesto Chicken

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with…

A Couple Cooks – Recipes worth repeating.

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with the juicy chicken.

Pesto Chicken

Got pesto? Here’s a great way to use it to make an impressive dinner recipe: Pesto Chicken! Combine basil pesto with a bit of cream and it makes a stunning fresh sauce for juicy chicken breasts! It’s a quick trick that makes an everyday dinner into something special, perfect for entertaining or just an easy weeknight meal. This one is very popular in our house: especially when we have guests!

Ingredients in this pesto chicken recipe

Pesto chicken in perfect for when you have access to fresh basil and can make a big batch of basil pesto! The flavor of homemade pesto far outshines the jarred variety you can find at the store. It also has a brighter green color! However, if you want to make pesto chicken with purchased pesto that works too (see our tips below).

  • Boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
  • Garlic powder, onion powder, and kosher salt
  • Salted butter
  • Olive oil
  • Basil pesto
  • Heavy cream
Basil Pesto Recipe

For the pesto: homemade vs storebought

Pesto chicken tastes and looks best with homemade basil pesto. Of course, this isn’t always possible to have fresh basil on hand and time to make pesto homemade. If you’re using the jarred variety, keep this in mind: the flavor and quality of jarred pesto varies greatly between brands. 

  • Homemade pesto has the best flavor and bright green color. Make a batch of Basil Pesto if you can. Or try Arugula Pesto or Kale Pesto, which have a slightly spicier flavor.
  • Purchased pesto brands vary greatly in flavor (a spritz of lemon juice can help). Each different brand has a different salt and acid level, and some taste very bitter and acidic, which can overwhelm a dish. Adding a spritz of fresh lemon juice can help to improve the flavor.
  • Or, try refrigerated fresh pesto (in the produce section). This type of pesto tends to have better flavor than pesto in jars.
Pesto chicken recipe

How and why to butterfly chicken

Chicken breasts are often very thick, making them tricky to cook evenly because the thin part finishes before the thick part cooks through. The trick? Butterfly your chicken before cooking it! Slicing the chicken breast in half horizontally makes thinner pieces which cook more evenly. They’re also easier to eat and are better seasoned.

You can buy a chicken breast already butterflied, which may be marked on the package (or it may be labeled as “cutlets”). Or if you buy regular chicken breasts, you can butterfly it yourself. Here’s how to butterfly a chicken breast:

  • Place your hand over the top of the 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 chicken breast like a book, then for cutlets, cut along the fold to separate the two halves (each half is a cutlet).

Buy organic chicken if possible

How to find the best meat for this pesto chicken recipe? The best chicken to buy is organic. Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

Buying organic chicken makes sure that it is the highest quality meat that was raised sustainably, and it is also free of chemicals and additives so it’s the healthiest option for eating. It also tastes better!

Pesto chicken

Ways to serve it

How to make pesto chicken into a meal? Add an easy side dish or two to turn it into dinner! Here are a few ideas:

More recipes with pesto

When you’ve got pesto, there are so many ways to use it! Here are some of our favorite recipes with pesto:

This pesto chicken recipe is…

Gluten-free.

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Pesto Chicken

Pesto Chicken

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

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with the juicy chicken.

Ingredients

  • 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 2 tablespoons basil pesto
  • 2 tablespoons heavy cream

Instructions

  1. Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied). Sprinkle the chicken on both sides with the salt, garlic powder, and onion powder.
  2. Add the butter and olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, about 4 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes.
  3. Meanwhile, in a medium bowl, stir together the basil pesto and cream with a pinch of kosher salt. When the chicken has rested, gently toss the chicken breasts in the sauce and serve immediately with a drizzle of the sauce over the chicken. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Dinner
  • Diet: Gluten Free

Keywords: Pesto chicken, pesto chicken recipe

A Couple Cooks - Recipes worth repeating.

Basil Lemonade

Basil lemonade is a sweet tart, herbaceous, and refreshing summer drink! It’s easy to make with a quick infused syrup.…

A Couple Cooks – Recipes worth repeating.

Basil lemonade is a sweet tart, herbaceous, and refreshing summer drink! It’s easy to make with a quick infused syrup.

Basil Lemonade

Got basil? Fresh basil leaves are pure gold: an abundance can make everything from fresh basil pesto to caprese salad and everything in between. Here’s a fun way to use this fresh herb: basil lemonade! It has a sweet tart, refreshing flavor with a pungent finish of basil to each sip. It’s simple to whip up at home with a quick infused basil syrup that brings that signature herbaceous pop. Here’s how to make it!

Ingredients for basil lemonade

Basil lemonade is fun to whip up at home and the perfect drink for impressing everyone (our son is one huge fan of homemade lemonade!). You’ll make a basil syrup that takes only a few minutes of hands on time, though you’ll need 30 minutes to the flavor to steep into the syrup. Keep in mind, this recipe is best in summer you’ve got fresh basil to spare. It calls for 1 cup mint leaves, which can get expensive if you’re buying store-bought herbs. Here’s what you’ll need for this recipe:

  • Fresh basil
  • Lemons
  • Suga
Basil Lemonade

How to make basil lemonade (basic steps)

Homemade lemonade is simple: it just requires lots of lemons! You’ll need 7 to 8 large lemons to make a big pitcher. You can also consider making a half pitcher for a smaller quantity! Here are the basic steps for how to make basil lemonade (or jump to the recipe below for quantities):

  • Make the basil syrup. Dissolve equal parts water and sugar, then add basil and allow the leaves to steep at room temperature for 30 minutes.
  • Juice the lemons. Using a press juicer is the quickest way to juice lemons: it gets out the most juice without tiring out your fingers from squeezing. The next best choice? A handheld citrus juicer.
  • Mix the pitcher. Mix the basil syrup in a pitcher with the lemon juice and more cold water. Add ice and serve!
Basil Lemonade

Spiked variation: add vodka or gin!

For another variation on basil lemonade, try turning this recipe into a summer cocktail! It’s the perfect basis for a sweet tart summer drink. Simply combine 1 cup of this lemonade with 2 ounces (¼ cup) vodka. Or, try it with gin: add 1.5 ounces (3 Tbsp) per glass. Or, add limoncello to amp the lemony flavor: add 1 ounce (2 Tbsp) per glass.

Basil lemonade by the glass

Don’t want to make an entire pitcher of basil lemonade? This recipe makes 8 to 9 cups of lemonade, so it’s intended for parties or entertaining. You can make a big pitcher, but if you’re really just craving a glass, you can do that too! Here’s what to do:

  • Squeeze 3 tablespoons lemon juice into a glass. That’s 1 large lemon or 2 small.
  • Add 3 tablespoons of basil syrup and stir until it dissolves.
  • Add 1 cup cold water and a handful of ice. Water it down more if necessary. Enjoy!
Basil Lemonade

More homemade lemonade recipes

This basil lemonade recipe is one in a lineup of fruity and herby lemonade flavors! Here are a few of our favorite ways to make lemonade:

This basil lemonade recipe is…

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

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Basil Lemonade

Basil Lemonade

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Rest Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 40 minutes
  • Yield: 8
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Description

Basil lemonade is a sweet tart, herbaceous, and refreshing summer drink! It’s easy to make with a quick infused syrup.

Ingredients

  • 1 cup granulated sugar
  • 1 cup basil leaves, tightly packed
  • 1 ½ cups fresh squeezed lemon juice (7 to 8 large lemons)*
  • 7 cups water, divided
  • Ice

Instructions

  1. Add the sugar and 1 cup water to a small saucepan and heat until a simmer, stirring to dissolve the sugar. Remove from the heat and stir in the basil leaves. Allow to steep until syrup is room temperature, about 30 minutes.*
  2. Strain out the basil leaves, then add the basil syrup to a large pitcher with 6 cups cold water and the lemon juice.  Add ice and serve.

Notes

*Or, make a variation by the glass. Make the basil syrup and refrigerate leftovers. To make the lemonade by the glass, use 3 tablespoons lemon juice, 3 tablespoons basil syrup, and 1 cup cold water. Add ice and serve!

  • Category: Drink
  • Method: No Cook
  • Cuisine: Lemonade
  • Diet: Vegan

Keywords: Basil lemonade

A Couple Cooks - Recipes worth repeating.

Best Oatmeal Recipe

This master oatmeal recipe shows how to make it on the stovetop or microwave! It’s easy to make this wholesome…

A Couple Cooks – Recipes worth repeating.

This master oatmeal recipe shows how to make it on the stovetop or microwave! It’s easy to make this wholesome breakfast.

Oatmeal recipe

Here’s a hearty whole grain that makes the ideal easy and healthy breakfast: oatmeal! We eat copious amounts of this stuff in our household. What’s the best, easiest way to make it? Here’s our master recipe: exactly how to make oatmeal on the stovetop and in the microwave! I’m not joking when I say this gets made multiple times per day in our house (the microwave version), and when we’re thinking ahead we make a big batch to eat off of all week. Here’s how to make the best oatmeal around!

Types of oats

There are two main types of oats you can use to make oatmeal: rolled oats or steel cut oats. A big pot of traditional oatmeal is best with Old Fashioned oats. Here’s a breakdown:

  • Rolled oats: Rolled oats are whole oat grains that are pressed flat with rollers. This is what you’ll typically think of when you think of oatmeal. There are a few types of rolled oats:
    • Old Fashioned oats: These are whole, circular oats. They provide the most texture and are the best preference for a pot of oatmeal.
    • Quick cooking oats or Instant oats: These oats are rolled thinner and cook faster than Old Fashioned, but they have powdery texture and can become mushy when cooked. Use them only in a pinch.
  • Steel cut oats: Steel cut oats are whole grain oats that are cut into nubs: they look like brown rice or barley. These oats take 30 minutes to cook, and have a very chewy texture. Avoid using them in this recipe, since they require different instructions: go to this Steel Cut Oats recipe.
Oatmeal

How to make oatmeal: on the stovetop

Making this oatmeal recipe on the stovetop it quick and simple! This method makes a big pot of creamy, chewy oats with 4 servings. Here’s what to do (or jump to the recipe below):

  1. Bring 4 cups water to a boil in a large saucepan. Stir in 2 cups oats and ¾ teaspoon each kosher salt and cinnamon.
  2. Reduce the heat to medium. Cook for about 6 to 7 minutes, stirring occasionally, until creamy and the liquid is mostly absorbed.
  3. Remove from the heat and let stand for 2 minutes, which allows more liquid to be absorbed. The standing time is important, in order to get to the perfect texture of oats!
How to make oatmeal

How to make oatmeal in the microwave (1 serving)

The microwave method for how to make oatmeal is our favorite, we’ll admit! It makes one tasty bowl of deliciously creamy, single serving oats. It’s important to use a microwave safe bowl with tall sides so that the oatmeal doesn’t overflow. This is easy to whip up with just a 2 minute cook time!

  1. Place ½ cup oats, ¾ cup water and ⅛ teaspoon each kosher salt and cinnamon in a microwave safe bowl.
  2. Microwave on High for 2 minutes. If there is still a good amount of liquid, cook 10 to 20 more seconds.
  3. Stir and allow to stand for 2 minutes to allow the liquid to be absorbed. That’s it!

Oatmeal topping ideas

The sky is the limit when it comes to oatmeal toppings! In our opinion, a hint of maple syrup and a drizzle of milk are all it needs. But it’s even more fun to add some colorful fruit or a swirl of nut butter! Here are some oatmeal topping ideas:

Oatmeal recipe

Is oatmeal healthy? Nutrition info

Yes, oatmeal is part of a healthy diet. Here are a few of the main nutritional benefits of oats (source):

  • Oats are high in plant based protein. 1 cup of raw oats have 11 grams protein. That’s about 20% of your daily need!
  • Oats are high in fiber. 1 cup of raw oats have 8 grams of fiber, which is about 30% of the daily value.
  • Oats are very filling: they may reduce appetite and help you eat less calories.

For more benefits, go to Oats 101: Nutrition Facts.

More types of oatmeal recipes

There are lots more ways to make oatmeal, outside of the standard creamy pot of oats! One of our favorites for weekly breakfasts or entertaining is baked oatmeal, and there’s nothing more fun than a pot of beautiful purple blueberry oatmeal! Here are a few of our favorite methods:

This oatmeal recipe is…

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

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Oatmeal recipe

Best Oatmeal Recipe

★★★★★

5 from 1 reviews
  • Author: Sonja Overhiser
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 4
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Description

This master oatmeal recipe shows how to make it on the stovetop or microwave! It’s easy to make this wholesome breakfast.

Ingredients

For stovetop oatmeal (4 servings):

  • 2 cups Old Fashioned rolled oats
  • 4 cups water
  • ¾ teaspoon kosher salt
  • ¾ teaspoon cinnamon
  • Optional: 1 tablespoon maple syrup

For microwave oatmeal (1 serving): 

  • ½ cup Old Fashioned rolled oats
  • ¾ cup water
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon cinnamon

Instructions

  1. Stovetop oatmeal: Bring the water to a boil in a large saucepan. Stir in the oats, salt and cinnamon. Reduce the heat to medium. Cook for about 6 to 7 minutes, stirring occasionally, until creamy and the liquid is mostly absorbed. Remove from the heat and let stand for 2 minutes, which allows more liquid to be absorbed (or you can spoon into bowls and then rest).
  2. Microwave oatmeal: Place the ingredients in a microwave safe bowl with tall sides. Microwave on High for 2 minutes (if there is still a good amount of liquid, cook 10 to 20 more seconds). Stir and allow to stand for 2 minutes to allow the liquid to be absorbed. (For a double recipe, double ingredients and microwave 3.5 minutes.)
  3. Top with a drizzle of maple syrup, milk, and additional toppings as desired. Serve immediately or refrigerate for up to 5 days.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegan

Keywords: Oatmeal recipe, how to make oatmeal

A Couple Cooks - Recipes worth repeating.

Pesto Grilled Cheese

Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey jack cheese. It’s the…

A Couple Cooks – Recipes worth repeating.

Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey jack cheese.

Pesto Grilled Cheese

It’s the time of year when our basil plant is big and bushy, and that means all things pesto. Here’s one of our favorite ways to use this herbaceous spread: in pesto grilled cheese! It gives the best garlicky, herby flavor to the gooey melty cheese, making it one irresistible sandwich. It’s quick to put together and almost impossible to put down.

Ingredients in pesto grilled cheese

Pesto grilled cheese is simple to whip up, but since there are only a few ingredients you’ll want them to be as high quality as possible. Homemade basil pesto has the best flavor and tastes so much fresher than store-bought: it’s a must if at all possible! Here’s what you’ll need for pesto grilled cheese:

  • Basil pesto
  • Fresh mozzarella cheese
  • Monterey jack cheese
  • Italian bread
  • Butter
Basil Pesto Recipe

For the pesto: homemade vs storebought

This pesto grilled cheese tastes best with homemade basil pesto made with fresh basil! Of course, we know that’s not always possible. But if you’re using purchased pesto, keep this in mind: the flavor and quality of jarred pesto varies greatly between brands. Many jarred brands taste intensely acidic or have an odd aftertaste. Here’s what to know:

  • Homemade pesto has the best flavor! Basil Pesto is best homemade. Or, try you can try Arugula Pesto or Kale Pesto, which will have a slightly spicier flavor.
  • Purchased pesto brands vary greatly in flavor: some are very acidic. Brands all have a different salt and acid level. Some brands we have stopped using altogether because of the bitter and acidic notes can overwhelm the dish.
  • Some brands of refrigerated fresh pesto are now on the market (in the produce section). This type of pesto tends to have better flavor than pesto in jars. Experiment to find one you love!

Best bread for pesto grilled cheese

What’s the best bread for a grilled cheese sandwich? We have some opinions! Here are a few pointers:

  • Use an artisan bread. Wonderbread or mushy wheat bread just don’t work well for grilled cheese. Use an artisan bread like a crusty loaf or sourdough if you can.
  • Make sure the bread is not too crusty. Artisan bread that’s too crusty can make for very tough crusts, which can be hard to bite. Here we used a store-bought sourdough bread which had just the right texture.
Pesto Grilled Cheese

Adders for pesto grilled cheese

There are lots of ways to step up this pesto grilled cheese sandwich (you probably have lots of ideas). Just keep in mind, if you’re adding a tomato make sure to slice it very thinly: adding a tomato can make it harder to melt the cheese! Here are a few ideas for adders to this pesto grilled cheese sandwich:

What else would you add to your pesto grilled cheese? Let us know in the comments below!

More recipes with pesto

There are so many delicious ways to use pesto in your cooking! Here are some more recipes with pesto we love:

This pesto grilled cheese recipe is…

Vegetarian.

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Pesto Grilled Cheese

Pesto Grilled Cheese

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 sandwiches
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Description

Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey jack cheese.

Ingredients

  • 2 tablespoon butter, softened
  • 4 slices sourdough bread (or other artisan-style loaf)
  • 4 tablespoons basil pesto
  • 4 oz fresh mozzarella, cut into slices and patted dry
  • 2 slices (1.5 oz) Monterey jack cheese

Instructions

  1. Place a skillet over medium low heat and melt the butter. Add two bread slices to the pan and toast until one side is golden.
  2. Flip the bread slices and layer them with the pesto, fresh mozzarella cheese, and Monterey jack cheese. Top with the other slice of bread.
  3. Cook until the bread is golden brown and toasted, then flip and cook a few minutes more until the second bread slice is toasted and the cheese is warm. Return to low and cover until the cheese is melted. Serve immediately. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Keywords: Pesto grilled cheese

A Couple Cooks - Recipes worth repeating.

Skillet Fried Corn

This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible. Got fresh,…

A Couple Cooks – Recipes worth repeating.

This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible.

Skillet corn

Got fresh, in season corn and want something outside the standard corn on the cob? Here’s a simple recipe that will have you absolutely smitten: Skillet Fried Corn! Pan fry fresh corn in a skillet with butter, garlic, and smoked paprika, and it comes out sweet, buttery and smoky. In fact, we couldn’t stop sneaking bites after we first made it! You’ll be amazed how just a few ingredients and 5 minutes transform corn into pure gold.

Ingredients in skillet corn

During corn season, we’ve been buying a lot of corn from the farmers market and we’ve been looking for creative ways to cook it “outside the cob.” Enter skillet corn! Just a few ingredients come together to make beautiful sweet corn magic. Cook corn in a skillet with seasonings and it’s ready in just 5 minutes. Because it’s such a simple recipe, you’ll need each one of these ingredients: no substitutes! Here’s what’s in skillet corn:

  • Fresh sweet corn
  • Salted butter
  • Garlic
  • Smoked paprika
  • Onion powder
  • Salt
  • Fresh sage and/or parsley (optional)
Skillet Corn

Tips for cutting corn off the cob

The only part of skillet corn that requires technique is cutting corn off the cob. This is a notoriously tedious process that often ends with kernels all over the floor (it always happens to us!) Here are a few of our favorite mess-free methods for cutting corn:

  • Bundt pan method. Place the corn cob right on top of the raised center part of a Bundt pan. When you slice downward, the Bundt pan catches all the corn kernels! Go to How to Cut Corn Off the Cob.
  • Inverted small bowl inside larger bowl. You can also use an inverted small bowl inside a larger bowl to catch the kernels (here’s a video).
  • Mandoline. If you have a mandoline, use it to cut corn off the cob. It slides right off without making a mess!

Tips for making skillet fried corn

This skillet corn recipe is very simple: if you’re ready to get started, scroll down to the recipe below! Here are a few things to keep in mind as you prep for the recipe:

  • Use the smoked paprika: no substitutions! Smoked paprika is Spanish version of paprika made of dried pimiento peppers that that are smoked over a fire, then ground. It adds an irresistible smoky flavor to this dish that’s irreplaceable. Smoked paprika is also sold under the names pimentón, Spanish smoked paprika or sweet smoked paprika.
  • Cook for just 5 minutes. All you need is a few minutes to get the corn bright golden and tender.
  • Fresh sage is optional, but adds intrigue (remove before serving). We happened to have some fresh sage on hand in our garden, and adding a few whole leaves imparts and interesting complexity. You can remove it prior to serving!
Corn in skillet

Ways to serve it

Skillet corn is like a simple version of creamed corn, and pairs well with many types of main dishes! It’s fast, easy and relatively healthy, perfect as an easy side dish in the summer or anytime. Here are a few great ways to serve it:

More corn recipes

There are so many fun ways to enjoy corn in the summer! Here are a few more of our favorite corn recipes to enjoy:

This skillet corn recipe is…

Vegetarian and gluten-free. For dairy-free, plant-based and vegan, use vegan butter.

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Skillet corn

Skillet Fried Corn

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4
Print Recipe

Description

This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible.

Ingredients

  • 4 cups corn kernels, cut from the cob (about 4 large cobs or 6 small)
  • 2 tablespoons salted butter (or vegan butter)
  • 1 large garlic clove, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • Scant ¾ teaspoon kosher salt
  • 2 sage leaves (optional)
  • Fresh parsley, for serving (optional)

Instructions

  1. In a large heavy skillet, melt the butter over medium high heat. Add the corn, garlic, smoked paprika, onion powder, salt, and sage leaves, if using. Cook for 2 minutes,  stirring occasionally, then reduce the heat to medium and cook another 3 to 5 minutes until bright yellow and tender.
  2. Taste and adjust seasonings as desired. Sprinkle with parsley to serve (remove the sage leaves prior to serving). 
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Keywords: Skillet corn, corn in skillet

A Couple Cooks - Recipes worth repeating.

Bell Pepper Salad

This bell pepper salad is simple and refreshing! It combines colorful peppers and onion with a tangy vinaigrette and fresh…

A Couple Cooks – Recipes worth repeating.

This bell pepper salad is simple and refreshing! It combines colorful peppers and onion with a tangy vinaigrette and fresh herbs.

Bell Pepper Salad

Here’s a colorful, tasty and healthy side dish that pairs with just about any main: bell pepper salad! Sweet bell peppers need only a few ingredients to make them shine. Combine them with a tangy vinaigrette of white wine vinegar, Dijon mustard, and olive oil, then throw in a few handfuls of chopped herbs like parsley and chives. It’s a true rainbow of flavors and it’s quick and simple to whip up! This is a fun idea for using up bell peppers or whenever you need an easy side dish idea.

Ingredients in bell pepper salad

This pepper salad is a celebration of one ingredient: bell peppers! You’ll need just one other vegetable and a handful of herbs to play a supporting role here. It’s straightforward to throw together: you’ll simply chop the vegetables and pour over a quick dressing. Here are the ingredients you’ll need for this recipe:

  • Multi-colored bell peppers (you’ll need 3!)
  • Red onion
  • Fresh chives
  • Fresh parsley
  • White wine vinegar
  • Dijon mustard
  • Sugar or maple syrup
  • Garlic powder
  • Olive oil
  • Salt and pepper
Bell pepper salad

Best way to slice peppers

Bell peppers are notoriously tricky to try to slice: often the seeds spill out get all over the cutting board! We’ve got a quick and easy trick for how to cut a bell pepper:

  • Using a large chef’s knife, slice straight down on each side to form 4 straight pieces of the pepper (see this video!). This keeps the seeds and ribs intact in the center.
  • Slice off the bottom and top of the pepper, and pull out the stem.
  • Place the skin side of the pepper down, and cut it into thin slices.

Ingredient variations

There are so many different ways to mix up this bell pepper salad! It’s a great summer salad idea you can use for other fresh ingredients you have on hand, but it works any time of the year. You can add or swap out ingredients depending on your tastes. Here are a few ideas:

  • Use different fresh herbs! Basil tastes great here, though keep in mind it turns dark during storage (parsley stays bright green). Cilantro or dill would taste great as well.
  • Use shallot or white onion. Swap out the red onion for milder shallot, or use a white onion instead!
  • Add cucumber. Cucumber works well here too! Swap out 1 bell pepper for 1 to 2 cups sliced English cucumber. (This variety tastes better and has a brighter green color than a standard cucumber; if using a standard cucumber, peel it and thinly slice it.)
  • Add feta cheese. If you love cheese, everything tastes better with a sprinkle of feta!
Pepper salad

Bell pepper salad storage

This bell pepper salad tastes best the day it’s made. But leftovers taste great too! Store the salad refrigerated for up to 3 days. You’ll notice that the peppers become softer over time and their color dulls slightly, but it tastes just as good. You may find you need to add a few pinches salt to revive the flavors.

Again, using fresh parsley is nice if you’re looking to keep the colors vibrant, since it stays green over time. (Fresh basil tends to dull in flavor as well.)

Bell peppers nutrition

Another reason to eat this pepper salad? Bell peppers are loaded with vitamins, especially Vitamin C. In fact, one serving provides 169% of daily Vitamin C. Bell peppers are:

  • A low calorie food. One medium bell pepper has only 40 calories!
  • Loaded with Vitamin C. A medium red bell pepper provides a whopping 169% of your daily vitamin C! (Source)
  • A potential preventer of anemia. Some studies indicate peppers could prevent low iron (Source).

More pepper recipes

Love cooking with bell peppers? Here are a few more bell pepper recipes to try:

This pepper salad recipe is…

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

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Bell Pepper Salad

Bell Pepper Salad

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6
Print Recipe

Description

This bell pepper salad is simple and refreshing! It combines colorful peppers and onion with a tangy vinaigrette and fresh herbs.

Ingredients

  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1 tablespoon thinly sliced chives
  • 2 tablespoons finely chopped parsley (or other fresh herbs*)
  • 1 ½ tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar or maple syrup
  • ½ teaspoon garlic powder
  • 3 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Slice the peppers, sliced the onion, and chop the herbs. Place them in a medium bowl.
  2. In a small bowl, whisk together the white wine vinegar, Dijon mustard, sugar, garlic powder, olive oil, kosher salt, and a few grinds of black pepper. Taste and adjust seasonings as desired. Stores up to 3 days refrigerated. The peppers become softer and their color fades slightly over time, but it’s just as tasty (bring to room temperature; you may need to add a few pinches salt to revive the flavors).

Notes

*Basil works well for flavor here; keep in mind the color becomes darker during storage (parsley stays bright green).

  • Category: Side dish
  • Method: No Cook
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Bell pepper salad, pepper salad

A Couple Cooks - Recipes worth repeating.

Chocolate Chip Zucchini Bread

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses…

A Couple Cooks – Recipes worth repeating.

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.

Chocolate chip zucchini bread

Got zucchini? Here’s a tasty, simple way to use up this abundant green vegetable: chocolate chip zucchini bread! The loaf is soft and moist, with just the right cinnamon spiced sweetness. The best part is a generous sprinkling of chocolate chips so you get one in every bite! Welcome to your favorite new baking project (though if you’re a choco-holic you should also consider this double chocolate zucchini bread too!).

Ingredients in chocolate chip zucchini bread

This zucchini bread with chocolate chips is based on our classic zucchini bread recipe: sweet, moist, and cinnamon-spiced. If you’ve got zucchini and chocolate, the remaining ingredients you might already have on hand in your pantry and refrigerator. This recipe is unique because it uses both butter and oil for the most tender crumb, and both brown sugar and white sugar for a nuanced caramel sweetness. Here are the ingredients for chocolate chip zucchini bread:

  • Zucchini
  • Chocolate chips
  • All-purpose flour
  • Unsalted butter
  • Neutral oil
  • Brown sugar and granulated sugar
  • Eggs
  • Milk
  • Vanilla extract
  • Baking powder and baking soda
  • Cinnamon
  • Salt
Zucchini

Tips for baking chocolate chip zucchini bread

Chocolate chip zucchini bread is quick and simple to whip up! There are a few tips that will lead to the best results. Here’s what to know:

  • Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
  • Bake until just set and the top springs back. Overbaking makes for a dry bread. Pull the bread just when the top is set, about 60 to 65 minutes (the internal temperature should be between 200°F and 205°F). With a chocolate chip bread, it’s hard to tell when inserting a toothpick because the chocolate chips can melt onto the toothpick, looking like the bread isn’t done! A toothpick inserted should have only a few clinging crumbs.

A few special notes on cooling

Topping zucchini bread with chocolate chips makes for a nice look. The only drawback? The chips take quite a while to cool and re-solidify! Allow 2 to 3 hours for the bread to cool in the pan. This is important because when you remove the bread from the pan, the warm chips can get very messy.

If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into zucchini muffins instead (follow the instructions in the linked recipe).

Chocolate chip zucchini bread

Variation: try chocolate zucchini bread

Want a fun variation on chocolate chip zucchini bread? Try double chocolate zucchini bread! This is our favorite spin because it makes the most delicious, rich chocolate cake layer to pair with the chocolaty chips. Try it and you won’t go back! You can also make them as chocolate zucchini muffins.

Turn it into muffins!

You can also turn this zucchini chocolate chip bread into muffins to make for a quicker bake time and to shorten the cooling time. Simply do the following:

  • Scoop the batter evenly into the muffin cups, using about a heaping ¼ cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins.
  • Bake until the tops are set, rotating the pans halfway through the baking, about 20 to 26 minutes total.
  • Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). 
Zucchini bread with chocolate chips

Storage info

How to store zucchini chocolate chip bread? This recipe works well made in advance, though it has great flavor the day of baking. It picks up more moisture during storage, so it tastes even more moist and delicious! Here’s how to store it:

  • Room temperature (up to 3 days): If you think you’ll eat the bread quickly, store it at room temperature and cover it with aluminum foil.
  • Refrigerated (1 week): Refrigerating the bread helps it to stay fresher longer. Eat it cold, or let it come to room temperature before serving.
  • Frozen (up to 3 months): To extend the life even further, pop your sliced bread into the freezer in a sealed container. It can last at least 3 months this way.

More zucchini recipes

Got more zucchini to use up? Here are a few great zucchini recipes to try:

This chocolate chip zucchini bread recipe is…

Vegetarian. For vegan and dairy-free, use vegan butter or more neutral oil.

Print
Chocolate chip zucchini bread

Chocolate Chip Zucchini Bread

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12
Print Recipe

Description

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.

Ingredients

  • ¼ cup unsalted butter, melted (or vegan butter or more oil)
  • ⅓ cup neutral oil
  • ½ cup brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon milk of choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • 2 cups [280 g] all-purpose flour
  • 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
  • 1 cup chocolate chips, plus more for topping

Instructions

  1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
  2. Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt. 
  3. Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients. Gently fold in the chocolate chips by mixing a few times. 
  4. Pour the batter into the prepared loaf pan. Top with an additional sprinkle of chocolate chips. 
  5. Bake 60 to 65 minutes (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!). Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen. 
  • Category: Bread
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Chocolate chip zucchini bread, zucchini bread with chocolate chips, zucchini chocolate chip bread, zucchini bread chocolate chip

A Couple Cooks - Recipes worth repeating.

Best Mojito

Here’s how to make a classic Mojito recipe! Mix up the original with just a few ingredients: lime juice, sugar,…

A Couple Cooks – Recipes worth repeating.

Here’s how to make a classic Mojito recipe! Mix up the original with just a few ingredients: lime juice, sugar, club soda, and rum.

Mojito

Craving a great rum cocktail? Here’s how to make one of the most popular drinks with rum: the Mojito! It’s minty fresh, zingy and bubbly, simple to whip up with just a handful of ingredients. It’s the classics we keep coming back to, even after tasting hundreds of cocktail recipes. This one is in our top 3 best drinks of all time! The harmony between the boozy rum, zingy lime, herbaceous mint, and sparkling bubbles is legendary.

Mojito ingredients

The mojito is a sour cocktail that originated in Havana, Cuba and has become one of the world’s most popular rum drinks. Some say it stems back to the 1580’s with a drink called the Draque, named after Sir Francis Drake. Others say it solidified in the mid-1800’s when the Bacardi rum company created a spin on the Draque using rum. Some think Americans brought the Mint Julep to Cuba, which spawned a variation with rum.

Whatever the case, its place as an iconic Cuban cocktail solidified by the 1930’s when Ernest Hemingway helped to popularize the drink. The Mojito ingredients include:

  • Fresh mint
  • Lime juice
  • White rum
  • Sugar
  • Sparkling water or club soda
How to make a Mojito

How to make a Mojito

The Mojito is simple to make if you’ve got a handful of mint and a fresh lime! For this drink, you’ll need a cocktail muddler, which is used to mash the mint with the lime juice and sugar. Fortunately, this drink can be made right in the glass: there’s no need for a cocktail shaker! (This is extremely handy: it makes it easy to make a drink and less mess.) Here’s how to make a Mojito:

  1. Cut 1 lime into wedges.
  2. In a medium-sized lowball glass or highball, add 6 mint leaves, lime wedges, and 2 tablespoons sugar, adding ½ lime at a a time. Muddle until lime juice is released and mint is fragrant.
  3. Add 2 ounces rum and swirl. Add a handful of ice and top with 2 ounces club soda. Stir once or twice to incorporate and garnish with additional mint and lime wedges.
Mojito Ingredients

Adjusting the sweetness

This Mojito tastes sweet and balanced with 2 tablespoons of granulated sugar, which is 6 sugar cubes. But if you prefer a more tart drink, start with 1 ½ tablespoons sugar. Make sure to stir a few times so that the sugar incorporates into the drink.

You can also use simple syrup for a Mojito! Use 1 ½ ounces simple syrup, which equates to 2 tablespoons granulated sugar.

Mojito recipe

The best ice for a mojito: crushed vs cubes

One last thing about this Mojito recipe before we get to that recipe! Many purists argue over the right ice to use in this classic drink: crushed ice or cubed. In our research, we’ve found this: crushed ice melts faster. So if sparkling water is added as part of a drink, you should use ice cubes, not crushed ice that might water it down more.

Using that theory: since soda water (aka club soda) is part of the Mojito, you should use ice cubes and not crushed ice! Now you know. Of course as with any cocktail “rule”, you can break it at any time.

Mojito

Make a Mojito pitcher for a crowd

It’s simple to whip up a classic Mojito in the glass. But if you’re having a party, how do you make enough drinks for the crowd? Try a Mojito pitcher! This way you don’t have to muddle mint every time (though you can, if you’d like!).

The pitcher variation use mint syrup instead! Make a quick mint simple syrup, which infuses herbaceous fresh flavor into each drink. Go to this Mojito Pitcher Recipe.

Mojito variations

Want a few variations on the classic Mojito? Here are a few different Mojito variations to try:

Frozen Mojito

This frozen Mojito is a blender variation on the standard! It's icy and refreshing, like someone amped up the dial on the mint volume of the classic cocktail.

Virgin Mojito

This mocktail variation has all the minty flavor of the original, without the rum, making it perfect for people avoiding alcohol or kids!

Strawberry Mojito

The sweet tart flavor of ripe fresh strawberries only improves this classic! Muddle some fresh berries right into the cocktail.

Watermelon Mojito

Why not try a summery melon-based spin? Add juicy watermelon to the mix and the delicately sweet flavor is simply outstanding.

Pineapple Mojito

Add tropical pineapple to the mix, and it’s a symphony of flavor. The sweet tart of the fruit balances the tangy lime and sweet cooling mint perfectly.

Coconut Mojito

Cream of coconut and coconut rum come together to make magic, forming a delightful frothy topping that adds a little foam to each sip. 

Blueberry Mojito

 This spin on the classic is minty fresh, with a hit of tangy sweet berries on the finish. That bright fuchsia-purple color will make every head turn!

Raspberry Mojito

Sweet berries pair perfectly with refreshing mint, and top it off bubbly soda water. It’s sweet tart and minty, with a delicate bubbly texture.

Blackberry Mojito

It’s tangy and sweet tart, with just the right ripe berry nuance. Muddling blackberries and mint makes the best summery aroma.

Mango Mojito

Try this Mango Mojito recipe: sweet tart, tropical, and irresistibly refreshing! Mango nectar makes a nuanced, fruity flavor.

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. 

Limoncello Mojito

Limoncello liqueur makes an ultra zingy Mojito! It adds a pure lemon flavor that’s impossible to get from lemon juice alone. 

This Mojito recipe is…

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

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Mojito

The Mojito

★★★★★

5 from 1 reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
Print Recipe

Description

Here’s how to make a classic Mojito recipe! Mix up the original with just a few ingredients: lime juice, sugar, soda water, and rum.

Ingredients

  • 6 mint leaves, plus additional for garnish
  • 1 lime, cut into wedges, plus additional for garnish
  • 1 1/2 to 2 tablespoons* granulated sugar (6 sugar cubes or 1 ½ ounces simple syrup)
  • 2 ounces** white rum
  • 2 ounces soda water

Instructions

  1. In a medium-sized lowball glass or highball, add the mint, lime, and sugar, adding ½ lime at a a time. Muddle until lime juice is released and mint is fragrant.
  2. Add the rum and swirl. Add a handful of ice cubes and top with the soda water. Stir once or twice to incorporate and garnish with additional mint and lime wedges.

Notes

*For a balanced drink, use 2 tablespoons; for a less sweet drink, use 1 ½ tablespoons.

**To convert to tablespoons, 1 ounce = 2 tablespoons.

  • Category: Drink
  • Method: No Cook
  • Cuisine: Cocktail
  • Diet: Vegan

Keywords: Mojito, mojito recipe, mojito ingredients, how to make a mojito

A Couple Cooks - Recipes worth repeating.

Purple Mashed Potatoes

These purple mashed potatoes are creamy and flavorful! Made with garlic and butter, they’re the ideal way to use this…

A Couple Cooks – Recipes worth repeating.

These purple mashed potatoes are creamy and flavorful! Made with garlic and butter, they’re the ideal way to use this vibrant vegetable.

Purple mashed potatoes

Got purple potatoes and need a recipe? Try these purple mashed potatoes, the ideal way to use this vibrant vegetable! This simple side dish makes the most of their brilliant violet color, mashing them into a creamy puree with garlic, butter and chives. They look beautiful on the plate and there’s a certain novelty to the lovely shade, but they taste just like regular garlic mashed potatoes!

Ingredients in purple mashed potatoes

Our farmer’s market has some beautiful baskets of purple potatoes and we can never resist nabbing a bundle. We’ve made roasted purple potatoes and purple potato salad, but our favorite lately has been mashed! It’s one of the best ways to enjoy their brilliant color and it makes an easy side dish that goes with just about anything. Here’s what you’ll need for this recipe:

  • Purple potatoes
  • Salted butter
  • Garlic
  • Milk
  • Salt
  • Chives (optional)
Purple Mashed Potatoes

Can you use purple sweet potatoes?

This recipe uses purple potatoes, which are similar to a waxy white or yellow potato in texture and flavor. But you can substitute purple sweet potatoes if you have them, which are a type of sweet potato with a brilliant purple hue. The color is much brighter than a standard purple potato.

If using purple sweet potatoes, you may want to peel them for a more uniform texture but you can also leave them unpeeled. The texture will be bit looser than a traditional mashed potato since sweet potatoes have a different texture when mashed.

Tips for making purple mashed potatoes

These mashed purple potatoes are similar to a standard mashed potatoes recipe: we like ours flavored with garlic and butter for maximum savory flavor. Here are a few notes on the process:

  • No need to peel the potatoes! We like the variation in texture that the skins add, and it makes the recipe that much quicker. It also includes all the nutrients from the potato skins.
  • Boil the potatoes until fork tender. The timing may vary every time based on the thickness of the potato pieces. Typically it takes us between 8 to 10 minutes when the potatoes are chopped into 2-inch chunks.
  • Add more milk as necessary to come to the desired consistency. Start with ½ cup milk and add more as desired. For a richer flavor, use whole milk, half and half, or heavy cream.
Purple potatoes

Ways to serve them

These mashed purple potatoes work in a variety of meals! They’re the ideal easy side dish for summer or anytime you are able to access this beautiful root vegetable. Here are a few ways to accessorize them:

More about purple potatoes

Purple potatoes are a type of potato that is purple in color, both when raw and cooked. There are close to 4,000 varieties of potatoes in the world; the purple type range in hue from bright violet to dark purple black. Purple potatoes are a nutritious food that is full of nutrients in the skin and flesh. Here are a few of the notable nutrition facts (source):

  • A 3.5 ounce serving includes 3 grams of fiber and nutrients, including Vitamin C, Vitamin B, copper, potassium, and more.
  • Purple potatoes have a lower glycemic index than white potatoes, meaning they are better for blood sugar. Glycemic index (GI) measures how much food raises your blood sugar, ranging from 0 to 100 (with 70 being considered high). A study found that purple potatoes have a GI of 77, compared to white potatoes at 93 and yellow potatoes at 81.
  • Purple potatoes have 2 to 3 times the antioxidants in white and yellow potatoes. Antioxidants can protect your cells from damage.
Purple Mashed Potatoes

More purple potato recipes

There are lots of ways to use purple potatoes! You can substitute them in any of these 30 Favorite Potato Recipes, from roasted to fries! Or, here are a few more purple potato recipes:

This mashed purple potatoes recipe is…

Vegetarian and gluten-free. For vegan, use vegan butter and non-dairy milk.

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Purple mashed potatoes

Purple Mashed Potatoes

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6
Print Recipe

Description

These purple mashed potatoes are creamy and flavorful! Made with garlic and butter, they’re the ideal way to use this vibrant vegetable.

Ingredients

  • 1 1/2 pounds purple potatoes*
  • 3 tablespoons salted butter
  • 3 garlic cloves, finely minced
  • ½ cup milk of choice
  • ¾ teaspoon kosher salt, plus more for boiling
  • Fresh chives, for garnish (optional)

Instructions

  1. Wash and roughly chop the potatoes into 2-inch chunks (no need to peel).
  2. Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in ½ tablespoon kosher salt. Bring to a boil.
  3. Once boiling, cook until fork tender, about 8 to 10 minutes (pierce a piece of potato with a fork to assess doneness). Drain and return the potatoes to the pot.
  4. When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned. Remove the heat. Add the potatoes back to the pot and pour in the milk.
  5. Mash the potatoes with a masher, adding more milk if desired to get to a thinner consistency. Season with the kosher salt and plenty of fresh ground pepper. Taste and adjust seasonings as desired.

Notes

*You can also use purple sweet potatoes; you may want to peel them for a more uniform texture but you can also leave them unpeeled. The texture will be bit looser than a traditional mashed potato since sweet potatoes have a different texture when mashed.

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

Keywords: Purple mashed potatoes

A Couple Cooks - Recipes worth repeating.

Best Margarita Recipe

Here’s how to make the classic margarita recipe! It’s easy with just 3 ingredients: tequila, lime, and orange liqueur. There’s…

A Couple Cooks – Recipes worth repeating.

Here’s how to make the classic margarita recipe! It’s easy with just 3 ingredients: tequila, lime, and orange liqueur.

How to make a margarita

There’s a reason the margarita is world’s most popular tequila drink. This classic sour cocktail hits just the right balance of earthy tequila, zingy lime juice and sweet orange liqueur. Many restaurants and bars have created syrupy spins on the theme, or added flavors from mango to hibiscus. But we keep coming back to that classic formula: just 3 ingredients makes the best balanced tart and salty cocktail. Here’s how to make the best margarita!

Margarita ingredients

The margarita is one of the most popular classic cocktails in history. It was mostly likely invented in Mexico in the 1930’s (there are many competing origin stories, so the exact story is unknown). Margarita means “daisy” in Spanish and was likely a variation on the Brandy Daisy. The Daisy is a historic family of drinks with base liquor, orange liqueur, lemon juice, and soda water.

The margarita became popular during the Prohibition era, when Americans would travel to Mexico to get alcohol. It has spawned many variations that have diluted the classic way to make it. The classic margarita recipe has the following ingredients (per the definition by the International Bartender Association’s IBA official cocktails):

  • 1 ½ oz tequila
  • 1 oz Triple Sec or Cointreau
  • ¾ oz lime juice
Margarita

How to make a margarita

The classic margarita recipe is simple: you can make it as a single drink or as a margarita pitcher. Either way, you’ll need to allow time to prepare the glass rim and garnishes before making the drink. Here’s how to make a single drink:

  1. Rim the glass with salt. The classic margarita has a salt rim to enhances the sweet and sour flavors in the drink. Spread the salt on a plate in an even layer. Take a lime wedge, cut a notch in the middle, then slide it around the rim of the glass. Dip the outside edge of the glass in the plate of salt, then shake off any loose salt into the sink.
  2. Shake in a cocktail shaker. Place the tequila, Cointreau and lime juice in a cocktail shaker and add 4 ice cubes. Shake it until the drink is cold.
  3. Strain into a glass. Strain the drink into a glass. If serving on the rocks, add clear ice. The margarita is often served in a lowball or Old Fashioned glass, but a curved margarita glass works too.

Variation: margarita pitcher

Want to serve this margarita recipe for a crowd? The best way to make multiple margaritas at once is to make a pitcher. The margarita pitcher makes for 8 servings and you don’t need to shake up each drink separately, which is time consuming. Stir ice right into the pitcher to chill and dilute the drink. Here’s what to do:

  • Place 1 ½ cups tequila, 1 cup Cointreau or Triple Sec, and ¾ cup fresh lime juice in a pitcher.
  • Add 3 handfuls ice and stir until cold.
  • Pour into the prepared glasses. 
Margarita ingredients

Best tequila for margaritas

Many experts say tequila blanco is best for margaritas. Tequila blanco (or “new” tequila) has been aged less than 2 months and has that classic tequila burn. But tequila reposado adds an intriguing depth of flavor. Here are a few tips for picking the best tequila for margaritas:

  • Rule of thumb: any mid-priced tequila tastes great in a margarita. Look for 750 ml bottles in the range of $22 to $35. Anything cheaper isn’t worth buying.
  • Tequila reposado (aged) makes a smooth, sophisticated margarita. Tequila reposado is aged 2 to 12 months in oak barrels (reposado means “rested” in Spanish). It has a smooth flavor and notes of oak, vanilla, and caramel. Some brands we like include Casamigos, Milagro Reposado, and Suerte Reposado.
  • Tequila blanco is also ideal for margaritas. It has a straightforward agave-centric flavor and spicy finish. Some brands we recommend are Espolon Blanco, El Tesoro Blanco, Patrón Silver, and Casamigos.

Try our Casamigos Margarita or Patron Margarita recipes!

Use clear ice

The best way to make a margarita on the rocks? Use clear ice. Clear ice is artisanal ice that is crystal clear and can be cut into beautiful organic shapes. It’s the best way to take a cocktail from good to glamorous!

You can make your own clear ice at home: all you need is a small cooler or clear ice tray. Make up a batch 1 day in advance: go to How to Make Clear Ice for details!

Margarita Recipe

There are many variations on the classic margarita! While the classic remains our favorite, there are lots of great ways to mix up the formula. Here are a few more variations to try:

This margarita recipe is…

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

Print
Margarita recipe

Best Margarita

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
Print Recipe

Description

Here’s how to make the classic margarita recipe! It’s easy with just 3 ingredients: tequila, lime, and orange liqueur.

Ingredients

  • 1 ½ ounces tequila blanco or reposado*
  • 1 ounce Cointreau or Triple Sec
  • ¾ ounce fresh lime juice
  • Kosher salt or flaky sea salt, for the rim
  • Lime wedge, for the garnish

Instructions

  1. Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt. 
  2. Place all ingredients in a cocktail shaker with 4 ice cubes and shake until cold.
  3. Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.
  4. For a margarita pitcher (8 servings): Place 1 ½ cups tequila, 1 cup Cointreau or Triple Sec, and ¾ cup lime juice in a pitcher. Add 3 handfuls ice and stir until cold. Pour into the prepared glasses. 
  • Category: Cocktail
  • Method: Shaken
  • Cuisine: Cocktail
  • Diet: Vegan

Keywords: Margarita, margarita recipe, margarita ingredients, how to make a margarita

A Couple Cooks - Recipes worth repeating.