Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes

Craving comfort food but want something healthy? Turkey Sloppy Joes (aka Joe’s healthier sister Sloppy Janes) are your answer! This recipe delivers everything you love about the original dish – that satisfying combination of sweet and tangy sauce clinging to tender ground meat – in a healthier package. Prepared with an easy homemade sauce, it’s…

The post Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes appeared first on A Well Seasoned Kitchen.

Craving comfort food but want something healthy? Turkey Sloppy Joes (aka Joe’s healthier sister Sloppy Janes) are your answer! This recipe delivers everything you love about the original dish – that satisfying combination of sweet and tangy sauce clinging to tender ground meat – in a healthier package. Prepared with an easy homemade sauce, it’s packed with rich flavor and comes together quickly for busy weeknights or make-ahead meal prep. After several rounds of testing, I finally found the perfect balance of flavors and textures, making these Sloppy Janes not just healthy, but incredibly tasty too!

two turkey sloppy joes on a white platter with toppings and a beer in the background

What Sets This Recipe For Turkey Sloppy Joes Apart

This recipe takes your childhood Sloppy Joe memories and gives them a healthy upgrade! I’ve perfected the balance of sweet and tangy, ensuring moist turkey and rich tomato flavor, all through meticulous testing to find the ideal method and mix of ingredients for maximum deliciousness. So, what makes these Sloppy Janes extra special?

  • Perfectly balanced flavor. Countless rounds of testing went into creating a sauce that’s both sweet and tangy, without being dominated by any single ingredient.
  • Moist ground turkey. Swapping out ground beef for turkey can result in a dry mixture. After testing various levels of ground turkey leanness, as well as different methods of cooking, this recipe ensures your Sloppy Janes are packed with moisture.
  • Just the right tomato flavor. Diced tomatoes and tomato paste deliver a depth of flavor, without the sweetness of tomato sauce or ketchup.
  • Quick and easy. Weeknight dinner win! This recipe comes together fast and in one pan, making it perfect for busy schedules.
  • Meal prep friendly. Sloppy Janes can be made ahead and either refrigerated or frozen. 

Ground Turkey Sloppy Joes Ingredients

labeled ingredients for Turkey Sloppy Joes arranged on a cutting board
Missing: optional red bell pepper.

Here’s what you’ll need to create these delicious, messy-to-eat sandwiches (quantities are in the recipe card below):

Sloppy Joe filling:

  • Ground turkey (90% lean) – I tried this recipe with 85%, 90%, and 99% lean ground turkey, and around 90% was the best in terms of moistness and flavor
  • Yellow onion
  • Large red bell pepper (can also use green pepper), optional – the pepper adds a nice layer of flavor, but tested without was also delicious
  • Kosher salt
  • Garlic cloves
  • Light brown sugar
  • Chili powder
  • Ground cinnamon – a subtle addition that adds depth and balances the sweetness
  • Tomato paste
  • Yellow mustard
  • Worcestershire sauce
  • Fresh or canned diced tomatoes
  • Beer – all of the alcohol will be cooked off when preparing the filling, but if you prefer you can substitute the juice from the canned tomatoes (or water)
  • Red wine vinegar
  • Fresh ground pepper 

To serve:

  • Hamburger buns
  • Melted butter (to brush the buns before toasting)
  • Toppings: Cheddar cheese, red onion, jalapeno pepper, lettuce, dill pickle
one turkey sloppy joe on a white platter with toppings and a beer in the background

How to Make Sloppy Joes with Ground Turkey

And here’s all you have to do to create these crowd-pleasing Sloppy Joes:

  1. Brown turkey.
    In a large skillet over medium-high heat cook brown turkey just until no longer pink. Ground turkey cooking in skillet
  2. Add vegetables.
    Add onion, bell pepper, and garlic; lightly season the mixture with salt and cook, stirring occasionally, until onion is soft, 3 to 4 minutes. 
  3. Add sugar, spices, and tomato paste.
    Stir in sugar, chili powder, cinnamon, then tomato paste. Cook, stirring constantly, for 3 to 4 minutes.
  4. Add mustard, Worcestershire sauce, tomatoes, and beer.
    Stir in mustard, Worcestershire sauce, then diced tomatoes and beer. Bring to a boil, reduce heat, and simmer, stirring occasionally,  for 8 to 10 minutes, or until the mixture thickens. 
  5. Add vinegar, salt, and pepper.
    Add vinegar and season to taste with salt and pepper. Place over low heat to keep warm. ground turkey with sauce cooking in skillet
  6. Toast buns; serve.
    Lightly brush the insides of the hamburger buns with melted butter and toast. Fill with Sloppy Jane mixture and serve with toppings on the side.

Tips for Making the Perfect Turkey Sloppy Joes

To ensure your turkey Sloppy Joes turn out perfect every time, here are some tips to keep in mind:

  • Choose the right ground turkey. Opt for ground turkey that is around 90 to 93% lean. I found this level to deliver the best results in terms of flavor and moistness.
  • Season the turkey and vegetables when sautéing. Add salt draws out the natural flavors of the ingredients, making them taste brighter and more intense.
  • Layer in the ingredients in the order given. Adding the ingredients in a certain order allows the flavors to be gradually incorporated, adding depth and balance to the final mixture.
  • Brush hamburger buns with butter and lightly toast. Who wants a delicious hot filling on a cold bun? And, brushing the inside of the buns with butter before toasting helps them crisp up, adds still more flavor, and keeps the bread moist.

Variations and Additions to Personalize Your Turkey Sloppy Joes

While this Turkey Sloppy Joe recipe is delicious as is, feel free to get creative and make it your own. Here are a few suggestions:

  • Add chopped jalapeno or serrano peppers, or your favorite hot sauce to the turkey mixture.
  • Add more chopped vegetables – carrots, zucchini, or mushrooms can be sautéed along with the onions and peppers.
  • The alcohol in the beer will cook off; you can also use nonalcoholic beer, water, or the tomato juice from the canned diced tomatoes.
two turkey sloppy joes on a white platter with toppings and a beer in the background

Serving Suggestions and Side Dishes

As mentioned above, I like to serve these Turkey Sloppy Joes on toasted hamburger buns with various toppings on the side, including:

  • Sliced Cheddar or American cheese
  • Sliced red onion
  • Sliced jalapeno peppers (seeds removed unless you like spice!)
  • Lettuce leaves
  • Sliced dill pickles

Here are some side dishes that pair well with these Sloppy Janes:

Make Ahead and Storage for Turkey Sloppy Joes

If you are making the Sloppy Jane mixture ahead of time, or have leftovers, let it cool, then place it in an airtight container and refrigerate. It will last for up to 4 days. It can also be frozen for up to 2 months; thaw overnight in the refrigerator.
 
To reheat, place the mixture in a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth to loosen the sauce if it has thickened in the refrigerator.

FAQs About Turkey Sloppy Joes

Can I use ground chicken instead of turkey?

Yes you can use ground chicken. Just opt for a mixture that is around 90% lean (or 10% fat).

How to thicken runny Sloppy Joes?

If your sloppy joe mixture is too runny, in a small bowl whisk together 1 tablespoon water and 1/2 teaspoon cornstarch. Add this slurry to the sauce and cook, stirring constantly, until it thickens.

Can I eat Sloppy Joes without bread?

Yes, you can serve the Sloppy Jane mixture atop a baked potato or French fries for a bread-free alternative.

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two turkey sloppy joes on a white platter with toppings and a beer in the background

Turkey Sloppy Joes – a.k.a. Sloppy Janes

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Craving comfort food but want something healthy? Turkey Sloppy Joes (aka Joe’s healthier sister Sloppy Janes) are your answer! This recipe delivers everything you love about the original dish – that satisfying combination of sweet and tangy sauce clinging to tender ground meat – in a healthier package. Prepared with an easy homemade sauce, it’s packed with rich flavor and comes together quickly for busy weeknights or make-ahead meal prep. After several rounds of testing, I finally found the perfect balance of flavors and textures, making these Sloppy Janes not just healthy, but incredibly tasty too!

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Sloppy Joe Filling

  • 1 pound ground turkey (90 to 93% lean)
  • 1/2 large yellow onion, chopped
  • 1/2 large red bell pepper (can also use green), optional
  • Kosher salt, to taste
  • 2 garlic cloves, chopped
  • 1 teaspoon packed light brown sugar
  • 1 tablespoon chili powder
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup tomato paste
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 (15 ounce) can diced tomatoes, drained
  • 1/2 cup beer
  • 2 teaspoons red wine vinegar
  • Fresh ground pepper to taste

To Serve

  • 4 hamburger buns
  • 2 tablespoons melted butter
  • Toppings: Cheddar cheese, sliced red onion, sliced jalapeno pepper, lettuce, dill sliced pickle

Instructions

Sloppy Jane Filling

  1. In a large skillet over medium-high heat cook ground turkey until no longer pink.
  2. Add onion, bell pepper, and garlic; lightly season with salt and cook, stirring occasionally, until onion is soft, 3 to 4 minutes.
  3. Stir in sugar, chili powder, cinnamon, then tomato paste. Cook, stirring constantly, for 3 to 4 minutes.
  4. Stir in mustard, Worcestershire sauce, then diced tomatoes and beer. Bring to a boil, reduce heat, and simmer, stirring occasionally,  for 8 to 10 minutes, or until the mixture thickens. Add vinegar and season to taste with salt and pepper. Place over low heat to keep warm.

To Serve

  1. Lightly brush the insides of the hamburger buns with melted butter and toast.
  2. Fill with Sloppy Jane mixture and serve with toppings on the side.

Notes

Make ahead: If you are making the Sloppy Jane mixture ahead of time, or have leftovers, let it cool, then place it in an airtight container and refrigerate. It will last for up to 4 days. It can also be frozen for up to 2 months; thaw overnight in the refrigerator.

  • Author: Lee Clayton Roper
  • Category: Main dish
  • Method: Quick and easy
  • Cuisine: American

The post Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes appeared first on A Well Seasoned Kitchen.

Pork Pastor Skewers

Pork Pastor Skewers assembled on plate. Limes and pickled onions scattered around.I love the flavor of al pastor and knew I needed to bring the flavor into my kitchen. These Pork…

The post Pork Pastor Skewers appeared first on The Defined Dish.

Pork Pastor Skewers assembled on plate. Limes and pickled onions scattered around.

I love the flavor of al pastor and knew I needed to bring the flavor into my kitchen. These Pork Pastor Skewers are even more delicious than I could have imagined!

Pork Pastor Skewers assembled on plate. Limes and pickled onions scattered around.

Here’s another #DDGrillWeek 2024 recipe I cannot get enough of! Although al pastor is traditionally prepared on a rotating vertical spit grill, I brought the flavor to my grill by skewering the marinated meat and cooking until slightly charred but still soft. The meat is marinated in a sweet, tangy, and smoky sauce that is sweetened with pineapple and packed with so much flavor that I cannot get enough of!

Pork Pastor Skewers plated over rice in blue bowl.

You will also set aside some of the marinade to baste the pork while it is grilling and you will serve additional sauce drizzled over top of the final bowl. Which, let’s discuss how this is served! I like to serve these in a bowl over cilantro-lime rice (I make the rice from this recipe!), with guacamole, pickled red onions, cilantro, and a wedge of lime.

Ingredients:

  • Pineapple
  • Distilled White Vinegar
  • Ancho Chile Powder 
  • Chili Powder
  • Ground Cumin
  • Ground Cinnamon
  • Fresh Oregano Leaves
  • Garlic
  • Freshly Squeezed Lime Juice
  • Freshly Squeezed Orange Juice
  • Low-Sodium Chicken Broth
  • Salt
  • Freshly Ground Black Pepper
  • Pork Tenderloin 
  • Prepared Cilantro-Lime Rice
  • Pickled Red Onions
  • Guacamole
  • Fresh Cilantro Leaves
  • Lime

Recipe Step-by-Step: Gas Grill Method

Step One: Make the Pork Marinade

In a high-speed blender, combine all of the pastor sauce ingredients and blend until smooth. Reserve 1 cup of the sauce and store in the fridge until ready to use when cooking and serving the pork.

Step Two: Marinate the Pork

To a large bowl, add the cubed pork, salt, and pepper with the remaining pastor sauce. Cover and marinade in the fridge for at least 2 hours.

Pork Pastor marinating in white bowl.

Step Three: Assemble the Skewers

Next, thread the pork and pineapple onto the skewers. Hold two skewers side by side, parallel to one another, upright, and carefully thread the pork and pineapple onto the skewers. I like to do 3 to 4 cubes of pork, then a pineapple cube, then repeat. Using two skewers together makes it easier to flip and less likely to spin or slither off.

Pork Pastor Skewers assembled on sheet pan before grilling.

Step Four: Prep the Grill

Heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.

Step Five: Grill the Skewers

Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the edges will be slightly charred and the middle of the pieces should be soft, juicy, and cooked through.

Step Six: Serve and Enjoy

Serve the skewers over cilantro-lime rice and drizzle with a bit of the remaining pastor sauce. Add a scoop of guacamole alongside the skewers. Top with pickled red onions, a little cilantro, and a wedge of lime on the side!

Pork Pastor Skewers assembled on plate. Limes and pickled onions scattered around.

Recipe FAQs:

Could I serve this in tortillas instead?

You can serve this however you prefer! I like serving in bowls, but you can always set up a taco bar instead.

I am worried about the spice level, any suggestions?

While I do not find these too spicy, I know others can be more spice-sensitive. Try 1 teaspoon of the ancho chile powder instead if preferred!

I hope y’all enjoy these skewers as much as I do! Comment below once you try them!

For More Skewer Recipes:

Grilled BBQ Chicken Skewer Salad

Spicy Curried Shrimp Skewers with Grilled Veggie Couscous

Grilled Sesame Chicken Skewers

Bang Bang Shrimp Skewers with Sesame Slaw

Pork Pastor Skewers plated over rice in blue bowl.
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Pork Pastor Skewers

Gluten-Free, Dairy-Free, Paleo (if modified), Whole30 (if modified)
Prep Time 20 minutes
Cook Time 15 minutes
Marinating 2 hours
Servings 5

Ingredients

For the Pastor Sauce:

  • 2 cups medium-diced pineapple
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons ancho chile powder (see note)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 tablespoon fresh oregano leaves
  • 4 garlic cloves
  • ¼ cup freshly squeezed lime juice
  • ¼ cup freshly squeeze orange juice
  • ½ cup low-sodium chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the Pork:

  • 2 pounds pork tenderloin excess fat removed and cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the Skewers:

  • Ten 6-inch skewers (if wooden, pre-soak for 15 minutes)
  • 1 cup medium diced pineapple

For the Bowls:

  • 1 cup prepared cilantro-lime rice (sub cauliflower rice for paleo and Whole30)
  • Pickled red onions
  • Guacamole
  • Fresh cilantro leaves
  • 1 lime cut into wedges

Instructions

Marinate the Pork:

  • In a high-speed blender, combine all of the pastor sauce ingredients and blend until smooth. Reserve 1 cup of the sauce and store in the fridge until ready to use when cooking and serving the pork.
  • To a large bowl, add the cubed pork, salt, and pepper with the remaining pastor sauce. Cover and marinade in the fridge for at least 2 hours.

Assemble the Skewers:

  • Next, thread the pork and pineapple onto the skewers. Hold two skewers side by side, parallel to one another, upright and carefully thread the pork and pineapple onto the skewers. I like to do 3 to 4 cubes of pork, then a pineapple cube, then repeat. Using two skewers together makes it easier to flip and less likely to spin or slither off.

Grill the Skewers (Gas-Grill Method):

  • Heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.
  • Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the edges will be slightly charred and the middle of the pieces should be soft, juicy, and cooked through.

Grill the Skewers (Weber XL Searwood Method): 

  • Add Mesquite pellets to the grill and preheat to 375℉ 
  • Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the middle of the pieces should be soft, juicy, and cooked through. 

To Serve:

  • Serve over cilantro-lime rice and drizzle with a bit of the remaining pastor sauce. Add a scoop of guacamole alongside the skewers. Top with pickled red onions, a little cilantro and a wedge of lime!

Notes

Ancho Chile Note: Ancho chile powder packs a punch of heat. If you want milder, use 1 teaspoon.

Photography and styling by Eat Love Eats.

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Grilled Chicken Salad

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

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

Grilled chicken salad on plate with serving spoons.

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

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

Ingredients in this grilled chicken salad recipe

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

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

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

How to make grilled chicken salad (basic steps)

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

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

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

Grilled chicken salad Step 2: Whisk the dressing.

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

Grilled chicken salad step 3: Grill the chicken.

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

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

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

Customize the proteins and veggies

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

More salad dressing ideas

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

Leftover storage

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

Sides for pairing with grilled chicken salad

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

Dietary notes

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

Frequently asked questions

Can I make this salad ahead of time?

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

Can I substitute the grilled chicken with another protein?

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

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

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

What other dressings would pair well with this salad?

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

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Grilled chicken salad

Grilled Chicken Salad


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

Description

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


Ingredients

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

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

For the salad

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

Instructions

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

Notes

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

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

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

Spicy Coconut Grilled Chicken Lettuce Wraps

Spicy Coconut Grilled Chicken Lettuce Wraps assembled with additional limes and picked shallots surrounding.I have plenty of chicken wrap recipes on my website but these Spicy Coconut Grilled Chicken Lettuce Wraps are in…

The post Spicy Coconut Grilled Chicken Lettuce Wraps appeared first on The Defined Dish.

Spicy Coconut Grilled Chicken Lettuce Wraps assembled with additional limes and picked shallots surrounding.

I have plenty of chicken wrap recipes on my website but these Spicy Coconut Grilled Chicken Lettuce Wraps are in a league of their own! So much flavor packed into such a delicious bite.

Spicy Coconut Grilled Chicken Lettuce Wraps assembled with additional limes and picked shallots surrounding.

Grilled chicken is a go-to at my house during grilling season but I am always trying to think of new ways to keep it interesting! So for #DDGrillWeek 2024, I wanted to pack some delicious flavor into chicken thighs and then pile them into lettuce wraps.

The star of the show here is the combination of the green curry paste and coconut milk! Those two along with ginger, cilantro, and a few other ingredients come together to make a beautiful marinade for your chicken, plus you will reserve some of it to drizzle on top of your lettuce wraps when serving. Paired with some quick-pickled shallots, more cilantro, mint, and peanuts, you will be going back for seconds with these Spicy Coconut Grilled Chicken Lettuce Wraps!

Ingredients:

  • Unsweetened Coconut Milk  
  • Green Curry Paste: I like Mae Ploy brand
  • Grated Ginger: From a jar
  • Fresh Cilantro Leaves
  • Fish Sauce 
  • Coconut Aminos  
  • Coconut Sugar 
  • Lime Zest
  • Kosher Salt
  • Boneless, Skinless Chicken Thighs
  • Shallots
  • Rice Vinegar
  • Butter Lettuce
  • Fresh Mint Leaves
  • Crushed Unsalted Peanuts  

Recipe Step-by-Step:

Step One: Make the Chicken Marinade

In a high-speed blender or wide-mouth jar using an immersion blender, combine the coconut milk, green curry paste, garlic, ginger, cilantro, fish sauce, coconut aminos, coconut sugar, lime zest, and salt. Blend until smooth. Reserve ½ cup of the marinade and refrigerate until ready to use.

Marinade for Spicy Coconut Grilled Chicken Lettuce Wraps in blender.

Step Two: Marinate the Chicken

Place the chicken thighs in a food storage container and pour the remaining marinade over the chicken and toss to coat. Cover and let marinade at room temperature for 30 minutes or in the fridge for up to 6 hours.

Spicy Coconut Chicken marinating in white bowl.

Step Three: Make the Quick-Pickled Shallots

Meanwhile, make the quick-pickled shallots by combining all of the ingredients in a small bowl and tossing to combine. These keep well in the fridge for about 4 days.

Quick-pickled shallots in glass bowl.

Step Four: Prepare the Grill

When ready to cook, heat the grill over medium-high heat (350- 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up— a little goes a long way here.

Step Five: Grill the Chicken

Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using some of the reserved coconut sauce (saving some for serving), use a grill brush and brush the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through and the internal temp is 165°F.

Step Six: Let the Chicken Rest

Remove from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.

Spicy Coconut Grilled Chicken on large white platter with lime wedges and fresh cilantro.

Step Seven: Serve and Enjoy!

To serve, place the sliced chicken in lettuce leaves and drizzle with some of the remaining sauce. Top with pickled shallots, crushed peanuts, fresh mint, cilantro, and a wedge of lime for squeezing.

Spicy Coconut Grilled Chicken Lettuce Wraps assembled with additional limes and picked shallots surrounding.

Recipe FAQs:

Can I marinate the chicken in advance?

Yes! You can let marinate at room temperature for 30 minutes or in the fridge for up to 6 hours. I would not suggest longer than this due to the coconut milk.

What is the best way to serve this to a crowd?

This recipe is great for a “build-your-own” set-up! I place the chicken on a platter, the lettuce leaves on a platter, then have all of the toppings in bowls for people to pick and choose how they want to top their lettuce wraps.

I hope y’all enjoy these lettuce wraps all season long! Comment below once you make them!

For More chicken Lettuce Wrap Recipes:

Gochujang Grilled Chicken Lettuce Wraps

Honey-Garlic Chicken Lettuce Wraps

Easy Rotisserie Chicken Lettuce Wraps with Peanut Sauce

Whole30 Chicken Lettuce Cups

Spicy Coconut Grilled Chicken Lettuce Wraps assembled with additional limes and picked shallots surrounding.
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Spicy Coconut Grilled Chicken Lettuce Wraps

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 47 minutes
Servings 6

Ingredients

For the Marinade:

  • 1 cup unsweetened coconut milk
  • 2 tablespoons green curry paste I like Mae Ploy brand
  • 4 garlic cloves
  • 1 teaspoon grated ginger
  • 1 cup fresh cilantro leaves
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut aminos
  • 2 tablespoons coconut sugar
  • Zest of 1 lime
  • 2 teaspoons Kosher salt
  • 3 pounds boneless skinless chicken thighs, trimmed of excess fat

For the Quick-Pickled Shallots:

  • 2 large shallots very thinly sliced
  • ¼ teaspoon kosher salt
  • ½ teaspoon fish sauce
  • 3 tablespoons rice vinegar

For the Lettuce Wraps:

  • 2 heads of butter lettuce leaves separated
  • ½ cup cilantro leaves
  • ½ cup mint leaves
  • ½ cup crushed unsalted peanuts

Instructions

Marinate the Chicken:

  • In a high-speed blender or wide-mouth jar using an immersion blender, combine the coconut milk, green curry paste, garlic, ginger, cilantro, fish sauce, coconut aminos, coconut sugar, lime zest, and salt. Blend until smooth. Reserve ½ cup of the marinade and refrigerate until ready to use.
  • Place the chicken thighs in a food storage container and pour the remaining marinade over the chicken and toss to coat. Cover and let marinade at room temperature for 30 minutes or in the fridge for up to 6 hours.

Make the Quick-Pickled Shallots:

  • Meanwhile, make the quick-pickled shallots by combining all of the ingredients in a small bowl and tossing to combine. These keep well in the fridge for about 4 days.

Grill the Chicken:

  • When ready to cook, heat grill over medium-high heat (350- 400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.
  • Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process. Flip the pieces once more and turn the heat to medium-low, about 300°F. Using some of the reserved coconut sauce (saving some for serving), use a grill brush and brush the chicken so that it is coated in more of the sauce. Continue to cook for 3 to 5 minutes, or until the chicken has cooked through and the internal temp is 165°F.
  • Remove from the grill and transfer to a cutting board and let rest for 5 to 8 minutes before slicing into 1-inch strips.

Serve:

  • To serve, place the sliced chicken in lettuce leaves and drizzle with some of the remaining sauce. Top with pickled shallots, crushed peanuts, fresh mint, cilantro and a wedge of lime for squeezing.

Photography and styling by Eat Love Eats.

The post Spicy Coconut Grilled Chicken Lettuce Wraps appeared first on The Defined Dish.

Cauliflower Salad

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

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

Cauliflower Salad

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

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

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

Ingredients in cauliflower salad

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

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

How to make cauliflower salad (step by step)

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

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

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

Cauliflower salad step 2: Toast the pine nuts.

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

Cauliflower salad step 3: Stir together the dressing.

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

Flavor variations and tips

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

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

Storing leftovers and make ahead info

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

More salad recipes

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

Dietary notes

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

Frequently asked questions

Why use raw cauliflower instead of cooked?

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

What can I substitute for mayonnaise in the dressing?

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

Can I make this salad ahead of time?

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

How long will this salad keep in the refrigerator?

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

What main dishes would pair well with this salad?

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

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Cauliflower Salad

Cauliflower Salad


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

Description

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


Ingredients

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

Instructions

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

Notes

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

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

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

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

Homemade Chicken Nuggets

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

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

Chicken Nuggets

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

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

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

Ingredients for homemade chicken nuggets

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

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

How to make this chicken nuggets recipe

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

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

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

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

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

Chicken Nuggets on a tray with ketchup.

Sauces for homemade chicken nuggets

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

Diet swaps

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

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

Other serving ideas

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

Storing leftovers

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

More chicken dinners

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

Dietary notes

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

Frequently asked questions

What can I use instead of panko?

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

Do I need to use all the spices listed?

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

How long do I need to cook the nuggets?

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

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Chicken Nuggets

Homemade Chicken Nuggets


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Description

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


Ingredients

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

Instructions

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

Notes

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

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

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

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

Healthier Fruit Dip

This is a healthier fruit dip recipe that your kids will love! If you’re trying to get your family to eat more fruit this easy recipe is a great way to do it. It’s made with Cool Whip and yogurt, so it’s less sweet than ones made with marshmallow fluff. Plus, you can customize the…

The post Healthier Fruit Dip appeared first on Crazy for Crust.

This is a healthier fruit dip recipe that your kids will love! If you’re trying to get your family to eat more fruit this easy recipe is a great way to do it. It’s made with Cool Whip and yogurt, so it’s less sweet than ones made with marshmallow fluff. Plus, you can customize the flavors to switch it up.  

white fluff dip in a teal bowl surrounded by fruit

Why You’ll Love This Fruit Dip

I’m always looking for ways to get them (and me!) to eat more fruit and this easy yogurt fruit dip is one of my favorite secret weapons. Unlike other recipes that are made with cream cheese or pudding mix, this version has yogurt so it’s lighter and less sweet. 

It takes minutes to make and is flavored with fresh orange juice and zest for a citrus twist. What I love about it is that I can switch up the flavors by using different kinds of yogurt and adding different extracts – it’s fun to experiment and come up with new flavor combinations. 

This is the best fruit dip – it’s great as a snack or light dessert and always disappears fast. You’ll love this and it’ll get you and your family to eat more fresh fruit!

ingredients in fruit dip on counter with words on photo

Ingredients Needed

  • Cool Whip – keeps the dip light and fluffy without marshmallow cream. You can use any kind of cool whip.
  • Yogurt – You can use whatever kind of yogurt you like fat-free, sugar-free, plain yogurt, or Greek yogurt. You can use plain yogurt or try flavored one – I use vanilla.
  • Orange Zest and Juice – For some fresh flavor.

Flavoring Fruit Dip

There are tons of options for flavored yogurt, but I usually go with vanilla because it pairs really well with the fresh orange juice and orange zest that’s also in the dip. Here are other flavor ideas:

  • Add a touch of vanilla extract
  • Switch out the orange juice for fresh lime or lemon juice and lemon zest.
  • Try a different extract to add a different flavor – there are so many kinds to choose from. You can try almond or a little mint extract but I’ve also seen fruit extracts like strawberry, raspberry and even mango that would work well, too.
clear bowl of whipped topping yogurt and orange zest on counter.

How to make Fruit Dip with Yogurt

  • Place all ingredients in a large bowl. It’s easiest if the yogurt is room temperature.
  • Stir everything together – if needed you can use an electric mixer.
  • Serve the mixture with your favorite fruit!
white fluff dip in a teal bowl surrounded by fruit

Expert Tips

Be sure to taste as you’re making it – you can always add a little more sweetness, but it’s hard to take it out if you add too much. You can also sweeten your dip with a sugar substitute, honey, or maple syrup.

Serving Ideas

  • Sliced bananas, whole strawberries
  • Pineapple chunks or apple slices
  • Raspberries, blueberries, and blackberries
  • Sliced melon like cantaloupe or watermelon
  • Grapes or Orange segments
  • Or serve with Nilla wafers, graham crackers, pound cake slices, pretzels, or cookies
Healthy fruit dip
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Healthier Fruit Dip Recipe

This Easy Fruit Dip recipe is made with yogurt so it's a healthier option! This is the perfect way to get your kids to eat more fruit! Yogurt fruit dip with cool whip is the best simple dip recipe!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 83kcal
Cost $5

Ingredients

  • 8 ounces cool whip
  • 1 cup plain or vanilla Greek yogurt can use nonfat if desired
  • 1 tablespoon orange zest
  • 1 tablespoon fresh orange juice
  • ¼ cup sugar optional (see note)

Instructions

  • Stir together cool whip and yogurt. Stir in zest and juice and sugar (if using).
  • Serve with fruit for dipping.
  • Store in an airtight container in the refrigerator for up to 4 days.

Notes

Note on sugar: if you’re using vanilla yogurt, taste before adding sugar, it probably won’t need it. If you’re using plain yogurt, taste as well. I liked it without the sugar but some might want it sweeter. You can also use a sugar substitute or honey or maple syrup.

Nutrition

Serving: 1serving | Calories: 83kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 30mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 58mg

Last Updated on May 11, 2024

The post Healthier Fruit Dip appeared first on Crazy for Crust.

Chicken Tacos

This easy chicken tacos recipe is packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring…

This easy chicken tacos recipe is packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring juicy chicken and fresh toppings: a simple recipe everyone will love.

Chicken tacos

Need an easy flavor-packed dinner that’s ready in 30 minutes? We’ve found it’s deceptively tricky to find dinnertime hits, but this one seems to please everyone every time we serve it! The juicy chicken strips are seasoned to perfection, nestled into a tortilla with guacamole, cheese crumbles and topped with a zingy lime crema.

Why we love this recipe: We could (and do!) eat this over and over. The chicken works on the stovetop or grilled, and it comes together simply. We just made it for a dinner party with ranch water and black bean and corn salad, and everyone raved. You can also make it as a taco bowl for gluten-free eaters. It’s totally versatile!

“Made the chicken tacos for dinner tonight. These are so so good! Great flavor and they come together so quickly. I appreciate how simple yet tasty the lime crema is. The kids had the chicken inside quesadillas and loved them. These are definitely going into the monthly rotation!” -Tanvee

Key ingredients for chicken tacos

Tacos are where it’s at for weeknight dinners over here (especially with kids!), and we love how this version can be either pan fried or grilled so you can make it in any season. Here are the key ingredients you’ll need:

  • Boneless skinless chicken breasts: Try to find organic chicken if at all possible, for the best flavor and most sustainable option. You can buy either chicken breasts and butterfly your own, or cutlets.
  • Seasonings: Our homemade seasoning blend includes smoked paprika, oregano, garlic powder, onion powder, cumin, black pepper, celery seed and cayenne. You can substitute sweet paprika for the smoked, but it’s well worth the purchase for the smoky flavor it infuses (you might also find it labeled pimentón).
  • Lime crema: Mix up your own lime crema using sour cream, lime juice and zest, garlic and salt.
  • Taco toppings: We like using guacamole for a base for the chicken strips, then topping with fresh cilantro, queso fresco or feta cheese, and minced red onion. If you have time to make them, pickled red onions take the flavor over the top.
  • Tortillas: We like flour tortillas, but corn works too. You can also use any type of grain free tortilla.

Pro tip

We like using mini tortillas (4.5 inch) if we can find them! They are often easier to eat and bonus: you can eat more tacos.

How to make chicken tacos: step by step

These chicken tacos come together simply: you’ll season the chicken, pan sear it on the stovetop, then slice it into strips for the tacos. Here’s the basic outline of steps:

Step 1: Butterfly and season the chicken.

Step 1: Butterfly the chicken (if not in cutlets) by slicing in half horizontally, then opening it up and cutting along the fold to separate the two halves. Pat it dry and season with salt. In a small bowl, mix the seasonings, then sprinkle on both sides of the chicken.

Step 2: Pan sear the chicken breast

Step 2: Add olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, 4 to 5 minutes per side. When the internal temperature is 165°F, remove to a plate and rest for 3 minutes. Then slice into strips.

Step 3: Make the lime crema and toppings.

Step 3: Make the lime crema by stirring together the sour cream, lime juice and zest, garlic and salt in a small bowl.

Step 4: Warm the tortillas. To make the tacos, spread guacamole onto a warm tortilla, then top with chicken strips, red onion, cilantro, cheese, and lime crema.

Chicken tacos recipe

Alternate method: grilled chicken tacos

This chicken tacos recipe works grilled, too! We’ve made it both ways and it comes out fantastic.

For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook another 2 to 4 minutes until the internal temperature is 165°F. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.

Chicken tacos toppings

The best part of any tacos recipe is the toppings, of course! For these chicken tacos, we like to make sure there is a good mix of soft and creamy textures to offset the texture of the chicken. We like the chicken strips on a bed of guacamole, but you can mix and match toppings here. Here are a few more chicken tacos toppings we love:

Sides to serve alongside

Chicken tacos are a fun easy dinner idea to serve any time of year! We like them especially in the summer as a patio party meal, but they work in any season. (Of course, they’re always great with a margarita, too!) Here are a few sides we like to serve alongside:

Storing leftovers

Leftovers of this meal keep on giving! Leftover cooked chicken lasts up to 3 days refrigerated. Leftover lime crema stores up to 2 weeks refrigerated.

A few more chicken recipes

We hope you love these chicken tacos as much as our family! Our kids especially gobble this one up. Let us know in the comments what you think. Here are a few more chicken dinners you might enjoy:

Dietary notes

This chicken tacos recipe is gluten-free with corn tortillas (or serve it in a bowl for a chicken taco bowl), and dairy-free with cilantro sauce, omitting the cheese.

Frequently asked questions

What are some other ways to season the chicken?

Here are some ideas:
Taco seasoning: A quick and easy option with a blend of chili powder, cumin, paprika, and other spices.
Fajita seasoning: Similar to taco seasoning, but often with a smokier flavor profile.
Adobo sauce: For a Latin twist, marinate the chicken in adobo sauce for bold and flavorful tacos.
DIY spice rub: Get creative with your own blend of spices like chili powder, cumin, paprika, garlic powder, onion powder, smoked paprika, or cayenne pepper.

What toppings go well with sliced chicken breast tacos?

All the classic taco toppings work great! Here are some ideas:
Shredded cheese: Cheddar, Monterey Jack, or a Mexican cheese blend.
Salsa: Choose your favorite, from mild to spicy.
Lettuce and pico de gallo: Add freshness and crunch.
Sour cream and guacamole: Creamy toppings for extra richness.
Cilantro and lime wedges: A squeeze of fresh lime and a sprinkle of cilantro brighten up the flavors.

Can I make chicken tacos low-carb?

Absolutely! You can use lettuce wraps instead of tortillas, or try cauliflower rice tortillas for a lower-carb option.

What are some good side dishes for chicken tacos?

Here are some ideas:
Cilantro lime rice: A refreshing and classic pairing.
Mexican corn: Sweet corn with a kick of spice.
Refried beans: A hearty and filling side dish.
Guacamole and chips: A crowd-pleasing appetizer or side.
Chopped salad: A light and healthy option.

Do you have any tips for leftover chicken taco meat?

You can use leftover chicken taco meat in many ways! Here are a few ideas:

Taco salad: Toss the chicken with lettuce, tomatoes, beans, cheese, and your favorite dressing.
Burrito bowls: Serve the chicken over rice or quinoa with your favorite toppings.
Quesadillas: Fill tortillas with cheese and leftover chicken, then cook on a griddle until golden brown.
Nachos: Top nachos with leftover chicken, cheese, beans, and your favorite toppings.

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Chicken tacos

Chicken Tacos


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 tacos (4 servings)

Description

These easy chicken tacos are packed with flavor and ready in 30 minutes! It’s a fun dinner idea starring juicy chicken and fresh toppings: a simple recipe everyone will love.


Ingredients

For the chicken

  • 2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*
  • 1 to 1 1/4 teaspoons kosher salt
  • ½ teaspoon smoked paprika or sweet paprika
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon cumin
  • ¼ teaspoon black pepper
  • ⅛ teaspoon celery seed
  • ⅛ teaspoon cayenne
  • 2 tablespoons olive oil

For the lime crema (or cilantro sauce or chipotle sauce for dairy-free)

  • 1 cup sour cream or Mexican crema (or ¾ cup Greek yogurt plus ¼ cup mayonnaise)
  • 2 tablespoons lime juice, plus the zest of ½ lime
  • 1 small garlic clove, minced
  • ¼ teaspoon kosher salt

For the tacos

  • Guacamole
  • Red onion, minced (or pickled red onions)
  • Cilantro, finely chopped 
  • Shredded lettuce or slaw (optional)
  • Cotija, queso fresco, or feta cheese, crumbled (optional)
  • 8 small flour or corn tortillas

Instructions

  1. Pat the chicken dry with a paper towel. Season the chicken with the salt (if you’re using 1 ½ pounds, use 1 ¼ teaspoons salt). In a small bowl, mix the seasonings together. Sprinkle both sides of the chicken with the seasoning mix. (If desired, you can do this up to 12 hours in advance and allow the chicken to sit marinate before cooking.)
  2. Stovetop instructions:** Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned (and seasoning is starting to blacken), on both sides, about 4 to 5 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. Then slice the chicken into strips.
  3. Make the lime crema by stirring all ingredients together in a small bowl. Refrigerate for up to 2 weeks.
  4. If desired, 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. Or warm them in a skillet or in the oven (see How to Warm Tortillas).
  5. To make the tacos, spread guacamole onto a warm tortilla, then top with chicken strips, red onion, cilantro, cheese, and lime crema. Leftover chicken stores up to 3 days refrigerated.

Notes

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

**For grilled chicken tacos, preheat a grill to high heat (450 to 550°F). Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness, then slice.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Chicken
  • Diet: Gluten Free

Homemade Margherita Pizza

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey…

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey cheese and chewy crust.

Margherita pizza

The ultimate pizza pie, in our opinion? The pure and simple pizza Margherita. This iconic Italian pie is truly something special: stretchy mozzarella cheese, garlicky pizza sauce, and peppery basil all piled on a chewy, charred crust.

Alex and I have spent over a decade researching authentic Italian pizza methods, interviewing experts, and even traveling to Naples Italy to taste it for ourselves! Here are the secrets to making the very best margherita pizza.

“I’ve used this recipe with the sauce and dough about 5 times now and every time in perfect! It tastes amazing and all my friends want it now. Super simple and not too time consuming. Love it!” -Christine

How to make margherita pizza: step by step

Here is an overview of how to make margherita pizza. For all the details, jump to the full recipe!

Step 1: Make the pizza dough

Step 1: Make the pizza dough. You’ll need 15 minutes to make it, then allow it to rise for 45 minutes. You can also make it ahead and refrigerate or freeze until ready to bake.

Step 2: Stretch the pizza

Step 2: Stretch the pizza dough and place it into a pizza peel. Go to How to Stretch Pizza Dough for our tips. Top the pizza with pizza sauce and fresh mozzarella cheese, cut into small pieces.

Step 3 Bake the Margherita pizza on a pizza stone.

Step 3: Bake the pizza on a pizza stone in a 500°F oven for 6 to 7 minutes, or in a pizza oven for 1 to 2 minutes. Remove from the oven and add fresh basil. Go to the full recipe for the tutorial.

Why is it called margherita pizza?

Pizza margherita showcases the colors of the Italian flag: red from the tomato sauce, white from the mozzarella, and green from the basil. The story goes that it was named after Queen Margherita of Savoy, an Italian queen in the 1800’s.

How to pronounce margherita? With an proper Italian accent, it sounds like mar-geh-REE-ta. It sounds like the classic Mexican cocktail, the margarita, which incidentally is a common misspelling of this word!

Tools you’ll need for homemade margherita pizza

It’s easy to make margherita pizza with a few tools and tips! To get that authentic Italian crispy-on-the-outside crust, you need to bake it at a very high temperature on a blazing hot pizza stone. Here are the tools you’ll need:

  • Pizza stone: This is what makes the crust crispy on the outside and soft on the inside. Here’s the pizza stone we recommend.
  • Pizza peel: A pizza peel is a paddle used to slide a pie onto the hot stone in the oven. We recommend this standard pizza peel. A conveyor pizza peel is worth the investment: it’s handy for easily sliding the pizza onto the stone.

🔥Try a pizza oven if you really want to step up your game! True artisan pizza is cooked at temperatures much hotter than your standard oven can achieve. The oven we recommend is relatively inexpensive and heats quickly to 1000°F.

Tips for the pizza dough

Alex and I worked on the pizza dough in this margherita pizza recipe for years, and it’s gotten lots of rave reviews from readers! The recipe incorporates what we’ve learned from some of the premiere pizza chefs in America, who themselves have studied the pizza in Naples. Here are a few tips:

  • The best flour for margherita pizza dough is Tipo 00 flour. This type of Italian flour is used by pizzerias and makes a supple, fluffy dough. We buy our Tipo 00 flour online. All-purpose or bread flour also work, but Tipo 00 makes the best pizza dough, hands down.
  • Use a great pizza dough recipe. Our master pizza dough recipe is the best method for fluffy, artisan-style pizza dough. You can make it using a stand mixer or knead it by hand. Or try thin crust pizza dough, which similar but rolled out using a rolling pin.
  • If desired, try alternative pizza dough recipes that are easier and don’t require a pizza stone or stretching. These sheet pan pizza or focaccia pizza recipes make two pizzas at once in a sheet pan. You can also make cast iron pizza or pan pizza in a skillet.

Pro tip: Make the pizza dough in advance and refrigerate it for up to 3 days: it increases in flavor over time! Or, you can freeze pizza dough for up to 3 months.

Margherita pizza recipe with basil and mozzarella cheese.

Margherita pizza ingredients

In Italy, the traditional margherita pizza topping ingredients are fresh mozzarella cheese, basil leaves, and a sauce made from crushed tomatoes, garlic, salt and herbs. Often the cheese is mozzarella di bufala, a fresh cheese made from the milk of water buffalos that has a creamy texture.

The margherita pizza ingredients you need for topping this recipe are:

  • Tomatoes: Our simple pizza sauce recipe stars canned fire roasted tomatoes, olive oil, garlic, salt and herbs. Fire roasted tomatoes have a sweet, developed flavor and are available at most US grocery stores. Substitutes include San Marzano tomatoes or other best quality canned tomatoes.
  • Cheese: Use fresh mozzarella cheese here, the kind sold in balls, and cut it into small pieces for overall coverage. We like to top with a light sprinkle of grated Parmesan cheese for flavor complexity (but it’s not required).
  • Basil: Fresh basil is key to the flavor of a great margherita pizza. Make sure to add to the pizza after baking so that is stays beautifully green (basil turns black in minutes in the oven).

Video with step by step instructions

Perfecting margherita pizza can be tricky: turns out, it’s easiest to learn by watching. This step-by-step video shows exactly how to make the pizza, from kneading to shaping to baking. We highly recommend watching this before you start!

Margherita pizza recipes

More homemade pizza recipes

Love a great homemade pizza? Here are a few more of our favorite pizza recipes:

Dietary notes

This margherita pizza recipe is vegetarian. For gluten-free, use our Gluten-Free Pizza Dough.

Frequently asked questions

What are the essential ingredients for a Margherita pizza?

A true Margherita pizza features a base of fresh mozzarella cheese, fresh basil leaves, and a sprinkle of salt. They’re placed on a bed of classic tomato sauce atop a hand-stretched pizza dough.

Fresh mozzarella offers a creamy and slightly sweet taste that complements the other ingredients perfectly. If desired, you can top with a thin layer of grated Parmesan cheese.

Can I use other types of tomatoes?

San Marzano tomatoes are prized for their sweetness and acidity, making them ideal for Margherita pizza. We like using canned fire roasted tomatoes for a similar flavor profile.

What kind of pizza dough is best?

A classic Neapolitan pizza dough made with Tipo 00 flour and cooked in a very hot oven is ideal. However, homemade or store-bought pizza dough can work too!

What temperature should I bake my margherita pizza at?

Aim for a high temperature (around 450°F to 500°F) to achieve a crispy crust. Baking on a preheated pizza stone can further enhance the crust’s texture.

When is the best time to add the basil?

Fresh basil is best added after baking. The heat wilts the leaves slightly, releasing their fragrant aroma without burning them.

Can I make this pizza ahead of time?

The dough can be prepared in advance, but assemble and bake the pizza right before serving for optimal freshness and a crispy crust. Leftovers can be reheated in the oven or in a dry skillet on the stovetop (add a drop or two of water and heat covered for a nice way to reheat).

How can I transfer the pizza to the hot oven without a pizza peel?

You can use a parchment paper “peel.” Slide the pizza onto a large piece of parchment paper dusted with flour. Then, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.

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Margherita pizza recipes

Homemade Margherita Pizza


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 4 servings (2 slices each)

Description

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey cheese and chewy crust.


Ingredients

For the pizza dough

For the pizza sauce

  • 1 small garlic clove (1/2 medium)
  • 15 ounces crushed fire roasted tomatoes or San Marzano tomatoes
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt (scant)

For the toppings

  • 1/4 to 1/3 cup pizza sauce
  • ¾ cup shredded mozzarella cheese or 2 to 3 ounces fresh mozzarella cheese
  • Parmesan cheese, for topping (optional)
  • Fresh basil leaves, for garnish

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
  4. Prepare the cheese: If using fresh mozzarella cheese, slice it into ¼ inch thick pieces (see the photos of the pre-baked pizza above). If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 
  6. Spread a thin layer of the pizza sauce over the dough, using about ¼ to ⅓ cup. Add the mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese (if using) and a few pinches of kosher salt.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
  8. Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

Notes

*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor. Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes. You can also freeze the dough: go to How to Freeze Pizza Dough.

**Make the pizza sauce up to 1 week in advance and refrigerate.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: margherita pizza recipe, margarita pizza, homemade margarita pizza

Simple Sauteed Broccoli

Make your broccoli taste amazing in just 10 minutes! This easy sauteed broccoli highlights its fresh flavor and comes out…

Make your broccoli taste amazing in just 10 minutes! This easy sauteed broccoli highlights its fresh flavor and comes out perfectly crisp tender.

Sauteed broccoli in pan.

In need of a healthy and easy side dish? Here’s a “recipe” that’s more of an idea than anything: sauteed broccoli! It might sound basic, but you’ll be surprised at the amount of flavor it’s possible to get from perfectly cooking this vegetable!

Why we love this recipe: Broccoli is often overcooked, leaving it soggy and without flavor. Here Alex and I will show you our go-to simple sauteed broccoli recipe: how to cook it so it’s lightly browned but perfectly crisp tender and flavorful!

🥦 Other favorite ways to cook broccoli? Try our steamed broccoli, roasted broccoli, and roasted broccoli and carrots recipes, or head to How to Cook Broccoli for more!

Sauteed Broccoli in pan with spoon.

How to make sauteed broccoli…the right way!

Broccoli is basic, right? But so many home cooks cook it way beyond the point of no return. Overcooked broccoli is the worst: it’s limp and lifeless. Instead, you’ll want to cook it just to the point where it’s tender, but still bright green and crisp. Even better: it takes less time! There’s no reason to spend the time extra overcooking it (ha!). Here are our tips on how to make the best sauteed broccoli:

Step 1: Chop the broccoli into florets.

Step 1: Chop into medium-sized florets. Try to leave a good amount of the stem to make a lovely shape, so the broccoli doesn’t look stubby! Chop them into medium-sized pieces: not so small they disintegrate, but not so large they’re too tough to cut.

Step 2: Saute the broccoli in a large skillet.

Step 2: Heat olive oil in a large skillet over medium heat. Add the broccoli and sauté for 5 minutes. Watch the pan and stir so the broccoli doesn’t get too browned. Stir in the seasonings (salt, spices, etc).

Step 3: Cover the broccoli and steam.

Step 3: Cover and cook 2 minutes more. Covering the broccoli at the end locks in the moisture and steams it, helping it to get fully cooked through and tender instead of more browned.

And that’s it! Perfectly seasoned sauteed broccoli in just 10 minutes.

Ways to season sauteed broccoli

The key to great tasting sauteed broccoli is the seasonings! First and foremost, make sure to salt it perfectly to taste. Then to accessorize, we used sliced green onion, Italian seasoning, and garlic powder (see the recipe below). If you have a lemon, topping with lemon zest gives it the perfect zing! Here are a few more ideas for flavoring:

  • Grated Parmesan or Pecorino Romano cheese
  • Feta cheese or goat cheese crumbles
  • Rice vinegar, soy sauce (in place of the last ¼ teaspoon salt), and sesame seeds
  • A drizzle of balsamic reduction
  • Slivered toasted almonds
  • Minced garlic
  • Grated ginger
  • Panko and dried herbs

A bit on broccoli nutrition

Broccoli is a super nutritious cruciferous vegetable! It’s high in fiber (with 2.4 grams per 1 cup), which is helpful for keeping you full and helping with digestion. It also has relatively high protein for a vegetable (2.5 grams per 1 cup), and is high in Vitamin C, K and iron. Read more broccoli nutrition facts here.

Main dishes to pair with it!

Of course, there’s no end to dishes to pair with this sauteed broccoli! It’s so versatile that it literally goes with anything (like a perfect pair of jeans!). Here are a few ideas for mains that would pair nicely:

Dietary notes

This sauteed broccoli recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently asked questions

What’s the best type of broccoli for sauteing?

Fresh broccoli florets are ideal. Look for firm, deep green florets with tight buds. Avoid broccoli with yellowing florets or a mushy texture.

Can I use frozen broccoli?

We don’t recommend it. Frozen broccoli florets have a softer texture and may release more water during cooking.

Steamed or sautéed? What’s the difference?

Steaming broccoli preserves its vibrant green color and slightly more nutrients. Sautéing allows for browning and caramelization, developing a deeper and more complex flavor.

Do I need to blanch broccoli before sauteing?

Blanching (briefly boiling) broccoli florets for a minute or two before sauteing can help soften them slightly and ensure even cooking. However, it’s not essential, especially if you prefer your broccoli with a bit of a bite.

What can I add to my sauteed broccoli for extra flavor?

The possibilities are endless! Popular additions include garlic, shallots, ginger, red pepper flakes, soy sauce, lemon juice, toasted nuts, or even a sprinkle of parmesan cheese.

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Sauteed broccoli

Simple Sauteed Broccoli


  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Total Time: 10 minutes
  • Yield: 4

Description

Make your broccoli taste amazing in just 10 minutes! This easy sauteed broccoli highlights its fresh flavor and comes out perfectly crisp tender.


Ingredients

  • 1 1/2 pounds (2 large heads) broccoli 
  • 2 green onions
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • ⅛ teaspoon garlic powder
  • ½ teaspoon kosher salt, plus more to taste
  • Optional: 1 teaspoon lemon zest
  • Dress it up: Add a sprinkle of shredded Parmesan cheese or feta cheese!

Instructions

  1. Chop the broccoli into medium sized florets (leave a good amount of the stem for a nice shape; see the photo). Thinly slice the green onions.
  2. In a large skillet over medium heat, heat the olive oil. Add the broccoli florets and sauté for 5 minutes, stirring occasionally (the broccoli will lightly brown in parts). Stir in the green onion, Italian seasoning, garlic powder, and kosher salt.
  3. Cover and cook for 2 to 3 minutes more, until crisp tender but still bright green. Taste and add a few pinches of salt if needed (make the flavor pop!) and fresh ground pepper. Remove the broccoli to a bowl and serve immediately. Sprinkle with the lemon zest, if using.
  • Category: Side Dish
  • Method: Sauteed
  • Cuisine: Vegan

Keywords: Sauteed Broccoli