Camping is one of my favorite budget-friendly activities. Whether it’s a girl’s trip or a family affair, count me in! You know what goes hand in hand with camping? S’MORES! And boy, do I have the easiest version of that camping menu classic for you. This skillet S’mores Dip recipe is the cleanest, mess-free way to serve s’mores! Zero mess, zero fuss. All you need is just 3 ingredients and a box of graham crackers; this is the easiest dessert ever!
Here in Tennessee, the weather stays hot until October, so I always associate camping with early autumn. It’s something I look forward to sharing with my daughter now that she’s 3 and a little more adaptable. You already know this s’mores dip will be on the menu for our next camping trip! It gives us all the flavors and fun of s’mores with minimal cleanup. Plus, it’s perfect for little hands (and big hands, too!) to dip and enjoy. Just be careful to not touch the skillet—she’s hot!
What is S’mores Dip?
I think most of us are familiar with traditional s’mores: graham crackers sandwiched with a layer of chocolate and a big toasted marshmallow. Well, with my s’mores dip recipe, we’re ditching the roasting stick and building our s’mores right in a cast iron skillet! I layer semi-sweet chocolate chips AND white chocolate chips for the ultimate indulgence (but on a budget, of course), then top it all off with mini marshmallows. Everything melts together in the oven (or on a hot grill or over a campfire if you have the right set up), and voila! You have a delicious, ooey-gooey s’mores dip to scoop up with graham crackers.
Ingredients for S’mores Dip
Here’s what you’ll need to make this easy s’mores dip recipe:
Semi-Sweet Chocolate Chips: The base of this dip is made with a layer of semi-sweet chocolate chips. You can also use milk chocolate or dark chocolate chips, or even a chocolate bar broken into small pieces.
White Chocolate Chips: Adds a creamy, sweeter contrast to the semi-sweet chocolate chips.
Mini Marshmallows: I prefer using mini marshmallows as they melt quickly and evenly. You can also use regular-sized marshmallows or jumbo marshmallows cut in half.
Graham Crackers: Honey or cinnamon-flavored graham crackers both work well as dippers—choose your favorite!
What Else Can I Add?
This is one recipe you really can’t mess up! Feel free to get creative and add your own twist. Some fun ideas include:
Peanut butter or butterscotch chips
A drizzle of caramel sauce on top
Dollops of peanut butter between the chocolate and marshmallow layers
Chopped nuts (peanuts, almonds, pecans) mixed in with the chocolate chips
Instead of graham crackers, try dipping with cookies, fruit, or pretzels/Ritz crackers (salty and sweet is always a winning combo!)
Do I Need a Cast Iron Skillet?
Cast iron heats up evenly and stays hot for a long time, making it the perfect vessel for this s’mores dip. The chocolate melts quickly and stays melted for longer in a cast iron skillet. However, you can make this recipe in any oven-safe dish or pan. Just keep an eye on the dip, as it may cook a bit faster or slower, depending on your dish.
Top Tip
Chocolate can burn and become grainy if heated for too long. Evenly layer the chocolate chips and marshmallows, and switch to broil very briefly once the marshmallows start to puff up. The chocolate will continue melting from the residual heat without overcooking! If you’re doing this over a campfire or on a grill, you won’t get the toasty marshmallow appearance but they will still become gooey and warm. Yum!
Storage and Reheating Instructions
One of my favorite things about this s’mores skillet dip is how it can be reheated multiple times so nothing goes to waste. Just pop it back in the oven until warmed through and melty. You can also store any leftover dip in the fridge for 3-4 days in a microwave-safe container and reheat as needed.
Preheat oven to 350 degrees. Spread 1 ½ cups semi-sweet chocolate chips on the bottom of your cast iron skillet.
Then, spread ½ cup white chocolate chips across the top of the semi sweet chocolate chips.
Top with 1 cup mini marshmallows. Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.
Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking. Remove from oven and serve hot with ½ a box of graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.
No camping trip or bonfire necessary; this easy skillet s’mores dip is a year-round treat I’ll be making on repeat!
It’s no secret that I love any recipe where I can make vegetables the star of the show. This healthy Zucchini Lasagna is a masterclass when it comes to working with zucchini! Even those overgrown giant zucchinis you forgot about in your garden are perfect for this recipe. I layer fresh zucchini slices (instead of noodles!) between tangy meat sauce and creamy cheese sauce for a lower-carb, gluten-free, and utterly delicious lasagna. This recipe involves a bit of technique, but it’s worth the time you’ll spend slicing the zucchini just right.
What is Zucchini Lasagna?
When prepared correctly, zucchini is one of the best pasta substitutes out there. It’s also really good for you! Did you know zucchini is rich in potassium? It’s also loaded with fiber, which can help you feel fuller longer. This recipe for zucchini lasagna lets this versatile veggie take center stage, replacing traditional lasagna sheets with zucchini slices. When layered with herby ricotta and mozzarella sauce, Italian sausage (or your favorite vegetarian alternative), and a tomato sauce, this veggie-packed dish is JUST as satisfying as traditional lasagna.
If you’re worried the zucchini will make this dish watery, fear not! I’ve shared my favorite tips for preventing soggy zucchini below.
Ingredients for Zucchini Lasagna
Here’s what you’ll need to make this easy zucchini lasagna recipe:
Zucchini: Choose zucchini that are straighter and have nice, firm skin. The skin is edible, so there’s no need to peel it. The zucchini you often find in the grocery store are typically smaller, so make sure you have enough to slice and layer. I usually pick up 5-6 and will happily grill any leftover.
Tomato Sauce: Use your favorite store-bought sauce, or try our easy marinara if you prefer homemade.
Tomato Paste: Helps to thicken the sauce, resulting in a less watery lasagna, and adds a concentrated tomato flavor.
Ground Italian Sausage: Any ground meat will work, but Italian sausage is a classic choice. Vegetarian? No problem! Skip the Italian sausage or swap it with whatever meat substitute you like best.
Seasonings: Sea salt, black pepper, garlic powder, and an Italian herb seasoning add all the flavors you need to make this recipe taste amazing. You’ll also use the salt to draw out moisture from the zucchini slices.
Ricotta Cheese & Mozzarella: These cheeses make up the cheesy layers in your zucchini lasagna. I recommend using whole milk ricotta cheese for the creamiest consistency.
Garlic: Freshly minced garlic adds a ton of flavor to cheese sauce.
Eggs: This helps to bind the cheese sauce and give it structure when you slice into it.
Cooking Oil Spray: Helps to dehydrate the zucchini slices in the oven and prevents sticking. You can also use a little cooking oil and brush it on instead.
What Else Can I Add?
Thinly sliced mushrooms, bell peppers, and onions are all great additions to this zucchini lasagna. You can also use eggplant slices instead of zucchini if that’s what you have on hand! Follow the recipe as written, and treat the eggplant slices as you would the zucchini.
How to Keep Zucchini Lasagna From Being Watery
Use a mandoline slicer or a sharp knife to get thin, even slices. This will help the zucchini to cook evenly and reduce the amount of moisture in each slice. Any thicker slices can be layered on the bottom for added stability.
Sprinkle salt on each slice and let it sit for about 10 minutes to draw out excess moisture.
Pat each zucchini slice dry after salting with paper towels or a clean cloth.
I dehydrate the zucchini slices in the oven to avoid a watery, diluted lasagna. However, that step isn’t necessary if you don’t mind your zucchini lasagna a bit more juicy.
Drain the liquid off the top of the ricottacheese before using it to reduce the added moisture.
I save some tomato sauce to serve on the side so the lasagna isn’t swimming in sauce as it cooks! Please refer to the note section in the recipe card to see how I layered the sauce in this recipe.
Storage Instructions
Let the zucchini lasagna cool completely before storing it in an airtight container in the refrigerator for 3-4 days. Reheat any leftovers in the oven at 350°F until heated through. If you have extra cheese or sauce left over, you could use it for another meal, stuffed inside cooked shell pasta, etc. Both elements of this recipe freeze well for up to 3 months. You could also freeze the assembled lasagna, but the zucchini may become watery when thawed overnight in the fridge and reheated.
32ozwhole milk ricotta cheese, liquid drained off top$4.48
2cupsshredded mozzarella$2.24
3cloves garlic, minced$0.03
2TbspItalian herb seasoning$0.56
2large eggs$0.32
½tspfreshly cracked black pepper$0.01
1tspsea salt$0.09
Instructions
Preheat oven to 350 degrees. Cut zucchini into long 1/8 inch thick planks using a mandolin slicer or a sharp knife, reserving any slightly thicker slices for the bottom layer of your lasagna.
Sprinkle each zucchini plank with salt and let them sit for 10 minutes to release water while you prepare the cheese layer.
To prepare cheese layer, combine ricotta, shredded mozzarella, minced garlic, Italian herb seasoning, eggs, black pepper, and 1 tsp sea salt in a food processor and pulse until combined. ***
Dab zucchini slices dry with a clean cloth or paper towels. Transfer to parchment-lined baking sheets (I used 2) and lightly mist zucchini with oil. Bake in the oven for 5 minutes to help dehydrate them slightly. (This is an important step if you don’t want extra juicy lasagna!)
Remove zucchini from oven and set aside.
In a large skillet, break apart ground Italian sausage with a spatula and cook until browned. (I did not have any extra oil in my pan, but if you do, you’ll want to strain it off.)
Add jarred sauce and tomato paste to the browned Italian sausage and stir together to combine. The tomato paste helps thicken the sauce, which is very important for this recipe if you want to avoid a watery lasagna.
Spoon a few spoonfuls of the finished sauce into the 9×13” baking dish and spread around to cover the bottom. On top of the sauce, begin adding layers of zucchini, overlapping strips halfway to form a barrier to keep layers separate (just as you would with noodles!)
Then, add a layer of cheese mixture, another layer of zucchini, another layer of cheese, and a layer of sauce— repeating this order until your lasagna pan is full. Sprinkle more cheese on top, if desired. ****
Bake for 35-40 minutes, broiling for 3 min at the very end to lightly brown the cheese on top. Let your lasagna cool for at least 10 minutes before serving. Top with fresh parsley or basil if you have some on hand. Enjoy!
* Layer thicker slices of zucchini on bottom. This will give the lasagna a sturdy base that help everything stay together when it comes time to slice and serve.** If you don’t have cooking oil spray, you can lightly brush each plank with about 1 tsp oil. They don’t need to be drenched since we are just baking them for the purpose of dehydration.*** If you have a small food processor, you can do this step in batches and mix everything together well by hand before spreading.**** I saved most of the sauce for the final layer on top instead of adding layers of sauce throughout. Instead of drenching the lasagna as it cooks, I saved some sauce on the side for serving. I find this helps ensure that the zucchini lasagna is not watery or falling apart when it comes time to serve. I didn’t want to waste the extra cheese I had, so I added dollops on the top layer with dollops of sauce. It came out perfect and nothing went to waste!
how to make Zucchini Lasagna – step by step photos
Preheat oven to 350 degrees. Cut 4-5 large zucchini into long 1/8 inch thick planks using a mandolin slicer or a sharp knife, reserving any slightly thicker slices for the bottom layer of your lasagna.
Sprinkle each zucchini plank with ½ tsp sea salt and let them sit for 10 minutes to release water while you prepare the cheese layer.
To prepare cheese layer, combine 32 oz. of whole milk ricotta cheese, 2 cups shredded mozzarella, 3 cloves minced garlic, 2 Tbsp Italian herb seasoning, 2 large eggs, ½ tsp black pepper, and 1 tsp sea salt in a food processor and pulse until combined.
Dab zucchini slices dry with a clean cloth or paper towels.
Transfer to parchment-lined baking sheets (I used 2) and lightly mist zucchini with cooking oil spray. Bake in the oven for 5 minutes to help dehydrate them slightly. (This is an important step if you don’t want extra juicy lasagna!). Remove zucchini from oven and set aside.
In a large skillet, break apart ½ lb ground Italian sausage with a spatula and cook until browned. (I did not have any extra oil in my pan, but if you do, you’ll want to strain it off.)
Add 24 oz. jarred tomato sauce and 2 Tbsp tomato paste to the browned Italian sausage and stir together to combine. The tomato paste helps thicken the sauce, which is very important for this recipe if you want to avoid a watery lasagna.
Spoon a few spoonfuls of the finished sauce into the 9×13” baking dish and spread around to cover the bottom. On top of the sauce, begin adding layers of zucchini, overlapping strips halfway to form a barrier to keep layers separate (just as you would with noodles!)
Then, add a layer of cheese mixture.
Add another layer of zucchini, and another layer of cheese.
And a layer of sauce— repeating this order until your lasagna pan is full.
Sprinkle more cheese on top, if desired.
Bake for 35-40 minutes, broiling for 3 min at the very end to lightly brown the cheese on top. Let your lasagna cool for at least 10 minutes before serving. Top with fresh parsley or basil if you have some on hand. Enjoy!
This zucchini lasagna recipe is so hearty and satisfying—you won’t even miss the noodles!
This recipe for Tuscan White Bean Stuffed Tomatoes is hearty, warming, and deeply satisfying. These stuffed tomatoes can easily be served over a bed of pasta or rice—super budget-friendly and extremely filling! Every time you cut into one of the tomatoes, it’s like you’re making the sauce for whatever you’ve paired them with. This recipe is absolutely delicious and a great way to use up those summer tomatoes!
What Are Tuscan White Bean Stuffed Tomatoes?
Stuffed tomatoes are such an underrated dish. You can stuff them with almost anything you have on hand—grains, beans, meats, veggies, cheese! In this recipe, I take inspiration from Tuscan cuisine and stuff the tomatoes with a hearty mixture of cannellini beans, four types of diced vegetables, breadcrumbs, Italian seasonings, tomato sauce, and shredded cheese. Each tomato is then baked until it’s tender, juicy, and bursting with flavor. They’re like mini casseroles in tomato form!
Ingredients for Tuscan White Bean Stuffed Tomatoes
Here’s what you’ll need to make this stuffed tomato recipe:
Tomatoes: I use large “slicing” tomatoes (the kind you might use for a sandwich). You can also use smaller, on-the-vine tomatoes if you’re cooking for more than 4 people or want them as a side dish.
CannelliniBeans: Adds protein and fiber, making this recipe even more filling and nutritious.
Vegetables: Carrots, yellow onion, and celery cook down to be soft, sweet, and succulent. I also add some diced zucchini for extra texture and flavor.
Herbs: A sprig of rosemary and a dried Italian seasoning blend help give these tomatoes a Tuscan twist. Half a teaspoon of dried rosemary will also work if you don’t have fresh.
Seasonings: A little salt, black pepper, and red pepper flakes help to enhance the other flavors.
Olive Oil: Softens the veggies as they cook and helps the tomatoes to brown in the oven.
Apple Cider Vinegar: The tanginess helps balance out the tomatoes’ sweetness and tenderizes the vegetables as they cook. It really helps the flavorful herbs pop!
Garlic: Freshly minced garlic infuses the filling with flavor.
Bread Crumbs: These help to absorb the extra moisture from the vegetables and create a nice, hearty texture. You can use any type of breadcrumbs you prefer.
Tomato Sauce: Use your favorite canned tomato sauce, or make your own from scratch!
Italian Cheese Blend: Makes the filling creamy and savory. I used the shredded Italian cheese blend from my local Kroger, but any type of cheese you enjoy and have on hand will work. Dairy-free? No problem. This recipe is great without the cheese, too.
What Type Of Tomato is Best for Stuffing?
You want large, firm, and ripe ”slicing” tomatoes for this recipe. Beefsteak and large heirloom tomatoes are also great options because they’re big and easy to stuff. Roma tomatoes could also work, but the oval shape makes stuffing a bit more challenging. For serving a crowd, I use smaller vine-ripened tomatoes so the filling goes further. Whichever variety you choose, make sure your tomatoes are firm and not mushy!
Tips and Suggestions
Dairy-free? Leave out the cheese. Trust me, the white beans add to the dense texture and creaminess of the filling, so they’re great no matter what your dietary restrictions are.
You can make the filling up to 24 hours ahead of time and store it in the fridge until you’re ready to stuff and bake your tomatoes. Cook the stuffed tomatoes for a couple of minutes longer to heat the filling through.
This recipe isn’t just for tomatoes! You can use the same filling to stuff large mushrooms or bell peppers (stuffed bell peppers are delicious!)
Storage Instructions
Leftover Tuscan white bean stuffed tomatoes will last up to 3-4 days in the fridge when stored in an airtight container. To reheat, cover with foil and bake at 350°F for about 15 minutes or until heated through. I wouldn’t freeze this recipe as the tomatoes may become too watery after thawing. However, the filling freezes well.
Hollow out 4 large tomatoes, keeping the tops and transferring the juicy seeds and inside flesh to a medium mixing bowl. Reserve everything!
Dice the carrot, yellow onion, and celery sticks into small pieces to make mirepoix (which is a combination of diced veggies used to flavor a recipe).
Pour 1 ½ Tbsp olive oil into a saucepan with salt, pepper, red pepper flakes, Italian herbs, and the diced carrots, onions, and celery.
Once cooked down, about 5 minutes or until veggies are softened and glossy, add the insides from the tomatoes, diced zucchini, rosemary, garlic, and apple cider vinegar and simmer of on medium heat uncovered until a chunky filling forms and some of the juices cook down, about 10 min.
Add bread crumbs, white cannellini beans and tomato sauce. Stir until combined. Cook for 3 minutes.
Turn off heat and fold in shredded Italian cheese blend. Set aside.
Place hollowed out tomatoes in a lightly oiled baking dish. Fill each hollowed out tomato with the cheesy white bean filling and put their tomato “lids” on. Fill in around each tomato with any extra filling. Brush remaining olive oil on top of all 4 tomatoes and cover the entire baking dish lightly with tinfoil. Bake for 15 min at 375°F.
Remove tinfoil and bake an additional 15 minutes. Broil on high for the last 3 minutes to get some color on top of the tomatoes, if needed.
*If you want to stretch this recipe further for more than 4 people, you can buy slightly smaller tomatoes on the vine and follow these same instructions, serving the smaller stuffed tomatoes with more pasta or rice to keep your guests happy and full! In my experience, you can find tomatoes for much cheaper (and more flavorful!) when they are in season.**Dried rosemary also works well.*** I chose the shredded Italian cheese blend at my local Kroger, but provolone, mozzarella, Parmesan, and even cheddar cheese work well in this recipe—use whatever you have on hand!
how to make Tuscan White Bean Stuffed Tomatoes – step by step photos
Hollow out 4 large tomatoes, keeping the tops and transferring the juicy seeds and inside flesh to a medium mixing bowl. Reserve everything!
Dice 1 peeled carrot, ½ a yellow onion, and 2 celery sticks into small pieces to make mirepoix (which is a combination of diced veggies used to flavor a recipe). Pour 1 ½ Tbsp olive oil into a saucepan with 1½ tsp salt, ½ tsp pepper, ½ tsp red pepper flakes, ½ Tsp Italian herbs, and the diced carrots, onions, and celery.
Once cooked down, about 5 minutes or until veggies are softened and glossy, add the insides from the tomatoes, 1 diced zucchini, 1 sprig of rosemary, 3 minced garlic cloves, and 1 Tbsp of apple cider vinegar and simmer of on medium heat uncovered until a chunky filling forms and some of the juices cook down, about 10 min.
Add ¼ cups of bread crumbs, 1 can of white cannellini beans, and an 8-oz can of tomato sauce. Stir until combined. Cook for 3 minutes.
Turn off heat and fold in ½ a cup of shredded Italian cheese blend. Set aside.
Place hollowed out tomatoes in a lightly oiled baking dish. Fill each hollowed out tomato with the cheesy white bean filling and put their tomato “lids” on.
Fill in around each tomato with any extra filling. Brush remaining ½ Tbsp of olive oil on top of all 4 tomatoes and cover the entire baking dish lightly with tinfoil. Bake for 15 min at 375°F.
Remove tinfoil and bake an additional 15 minutes. Broil your baked stuffed tomatoes on high for the last 3 minutes to get some color on top of the tomatoes, if needed. Serve each tomato over pasta or rice.
You NEED to try these protein-packed Tuscan white bean stuffed tomatoes the next time you’re craving something warm, hearty, and delicious!
This Tomato Pie makes a hearty summer meal! It’s perfect for any meal of the day, and the leftovers will keep all week long. This recipe is also a great budget-friendly way to use up some tomatoes, and it’s a little more unique than a quiche! The subtle sweetness from the puff pastry crust balances out the creamy, cheesy, tangy tomato filling in the most delicious way—I just love a homemade savory pie!
Tomatoes are a special ingredient in my family; my grandfather’s family brought over their own precious heirloom tomato seeds when they immigrated to the United States. My grandparents and, later, my mom and dad have grown those tomatoes in their garden ever since. So, as a kid, I got to help them germinate the seeds, plant, weed, water, and pick them! I haven’t started my own garden on my farm here in Tennessee yet, but when I do, we’ll be growing them, too.
I can’t wait to make this tomato pie recipe with my homegrown tomatoes, but until then, I happily rely on my local farmer’s market to get my fix. Tomato season is the best season!
What is Tomato Pie?
When I say tomato pie, I’m referring to the Southern staple made with fresh tomatoes and a tangy mayonnaise-cheese filling, baked in a flaky pastry crust. It’s comparable to a quiche and is not to be confused with the Sicilian tomato pie, which is a cheeseless pizza-like dish. For this recipe, I use a buttery puff pastry sheet rather than a deep-dish pastry crust, which I fold over the filling to create a rustic, free-form style pie—the tomatoes peeping through the cracks look so pretty! Each bite is perfectly layered with an equal amount of tangy, creamy filling and juicy, ripe tomatoes.
Ingredients for Tomato Pie
Here’s what you’ll need to make the best tomato pie recipe ever:
Tomatoes: I recommend using Roma tomatoes because they’re so budget-friendly, but really, any fresh, ripe tomatoes will work. Bonus points if they’re homegrown!
Puff Pastry: A pre-made puff pastry sheet makes this recipe super quick and easy. I used the Pepperidge Farm brand I found at my local Walmart.
Seasonings: Salt, freshly cracked black pepper, and cayenne pepper season the pie perfectly.
Olive Oil: I roast the tomato slices before adding them to the pie to remove some moisture and enhance their flavor. Drizzling with a little olive oil beforehand helps them roast evenly and adds to their depth of flavor.
Mayonnaise: Adds creaminess and tang to the filling.
Cheese: A mixture of shredded cheddar, Parmesan, and ricotta cheese is a must for this recipe!
Egg: Helps to bind the filling and give it structure.
Garlic: Fresh minced garlic adds a yummy, savory flavor to the pie.
Basil: This is optional, but fresh basil is a delicious addition to the filling.
What Else Can I Add?
The fresh flavors make it easy to customize this recipe for tomato pie with anything else you have on hand. Here are a few other possible additions:
Freshly grated ginger and a dusting of brown sugar (It sounds wild, but you can trust me!)
Caramelized onions
Sliced chives
Sauteed mushrooms
Storage Instructions
This homemade tomato pie makes fantastic leftovers! Store them in the refrigerator in an airtight container for up to 5 days. You can enjoy this pie cold or hot, using the oven to reheat it if desired. While this pie can be frozen, I don’t really recommend it because the mayo filling may separate, and tomatoes can become mushy when thawed.
Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.
Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.
Whisk together the mayonnaise and ricotta cheese. Set aside.
Add shredded cheddar cheese, shredded Parmesan cheese, egg, cayenne pepper, minced garlic cloves, black pepper, the remaining salt, and fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.
Fill bottom with half of the cheese mixture, then alternate tomatoes and cheese mixture until both are used up (I had 2 layers of each). Finish with the last of your sliced tomatoes on top.
Fold the corners of the puff pastry sheet over the top of the pie. You don't have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
Turn the temperature of your oven up to 400°F. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.
* You can use whatever tomatoes you have on hand. I used mostly Roma tomatoes, but had a couple of heirloom slices from a previous recipe, so I added them for some extra color!
Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.
Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.
Whisk together 1/2 cup of mayonnaise and 1/2 cup of ricotta cheese. Set aside.
Add 2 cups of shredded cheddar cheese, ¼ cup of shredded Parmesan cheese, 1 large egg, ¼ tsp of cayenne pepper, 2 minced garlic cloves, ¼ tsp black pepper, the remaining salt, and 2 Tbsp of fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.
Fill bottom with half of the cheese mixture.
Then, alternate cheese mixture and sliced tomatoes.
Repeat until the tomatoes and cheese mixture are both used up. (I had 2 layers of each.)
Finish with the last of your sliced tomatoes on top.
Fold the corners of the puff pastry sheet over the top of the pie. You don’t have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
Turn the temperature of your oven up to 400. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.
This southern tomato pie recipe is the perfect main meal, side dish, or snack for any occasion!
One bite of these creamy, tart, and perfectly sweet Key Lime Pie Bars puts me in tropical vacation mode—FAST! Since a dreamy vacation to the Keys was not in the cards this year, these bars have been in regular rotation at my house all summer. The buttery base is loaded with Ritz crackers, brown sugar, AND graham crackers for the ultimate easy crust, while the key lime filling is velvety smooth and creamy thanks to the addition of Greek yogurt. These homemade bars are like a slice of paradise– I guarantee you’ll want to make a double batch!
What is Key Lime Pie?
Key lime pie is a classic American dessert made from key lime juice, sweetened condensed milk, and a crumbly cracker crust. Its origins are hotly contested; some say this deliciously tart treat originated in the kitchens of New York City, while others more widely believe it was first made in Key West, Florida, where key limes grow in abundance. No matter where it originated, my key lime pie bar recipe gives you all the flavors of this iconic dessert in an easy-to-make and portable form!
Key limes are smaller than regular limes, and their flavor is more bitter. They’re also more aromatic and have a lighter, more yellow juice than regular limes. If you can find some fresh, a thin slice will make the perfect garnish! In my recipe, I opted for regular lime juice over key lime, because it shaved about $3.00 off my total cost, and, as you know, that’s what we’re all about here in the Budget Bytes kitchen.
Ingredients for Key Lime Pie Bars
Here’s what you’ll need to make these homemade key lime pie bars:
Ritz Crackers: These buttery, salty crackers make the crust extra delicious.
Graham Crackers: Use whole graham crackers, rather than the pre-made boxed crumbs, to cut costs and give the crust a better texture.
Brown Sugar: Adds sweetness and helps to bind the crust together.
Butter: Use cold, unsalted butter to make the crust.
Cornstarch & Water: Helps to thicken the key lime filling without using eggs.
Lime Juice: I use regular lime juice because it’s easy to find and budget-friendly. Feel free to use key lime juice if you can! Nellie and Joe’s key lime juice is a great option if you have some extra room in your budget!
Lime: As I use regular lime juice (which is sweeter than key lime juice), the zest and juice from a fresh lime add a little extra zing.
Greek Yogurt: Adds tang and creaminess to the filling. Use full fat Greek yogurt for the best results. The yogurt also helps give it a custardy texture, so I don’t miss eggs in my version of this recipe!
Sweetened Condensed Milk: Makes this key lime pie bars recipe extra creamy and sweet.
Is Key lime pie supposed to be yellow or green?
Believe it or not, key lime pie is supposed to be yellow! Key lime juice, by nature, is a pale yellow color, meaning the filling of a traditional key lime pie will also be yellow. Green key lime pies have added food coloring or additional ingredients to achieve the green color. So don’t worry if your homemade key lime pie bars look yellow instead of green—that’s how they should be!
Storage Instructions
Keep your key lime squares in an airtight container in the refrigerator for 3-4 days. The crust may soften slightly after a few days, but they’ll still taste delicious! These bars also freeze really well. Lay them out in a single layer on a baking sheet and freeze for an hour, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
How To Get Clean Slices
I know how delicious these key lime pie bars smell fresh out of the oven, and it can be tempting to cut into them right away! However, for the best results, wait until they’ve cooled and then chill in the refrigerator for 30 minutes to an hour before cutting. Use a sharp knife and cut straight down in one motion, wiping the knife clean between each slice. This will give you beautiful, clean edges and slices that hold their shape.
In a food processor, combine Ritz crackers, graham crackers, unsalted butter, and brown sugar.
Pulse until well-combined, but not too fine!
Press crust evenly into parchment-lined 9×13” baking dish.
Bake crust for 15 minutes at 350°F. Remove from oven and let cool.
Gather cornstarch, cold water, lime juices, lime zest, Greek yogurt, and sweetened condensed milk. Whisk cornstarch and cold water together.****
Whisk all key lime filling ingredients together in a large mixing bowl until smooth.
Pour key lime filling on top of pre-baked crust.
Bake for another 15 minutes at 350°F. Remove from oven, allowing it to cool completely.
Pop it in the fridge for 30 minutes to an hour. Then, slice bars into squares and (optional) serve with a dollop of homemade whipped cream or Cool Whip! Enjoy.
*About one and a half “fresh stacks” of Ritz Crackers**One sheet of graham crackers equals 4 crackers per sheet.***Nellie and Joe’s key lime juice is my favorite option for this recipe, but regular lime juice works just fine and is more budget-friendly. Regular lime juice is a little sweeter than key lime juice, but I found including the extra 1-2 Tbsp of juice from the fresh lime helped give it a little more tartness!****Whisking the corn starch and cold water together before whisking all of the ingredients together is preferable to avoid lumps.
how to make Key Lime Pie Bars – step by step photos
In a food processor, combine 15 Ritz crackers, 9 sheets of Graham crackers, 4 Tbsp of unsalted butter, and 3 Tbsp of brown sugar.
Pulse until well combined, but not too fine!
Press crust evenly into parchment-lined 9×13” baking dish. Bake crust for 15 minutes at 350°F. Remove from oven and let cool.
Gather 2 Tbsp cornstarch, 2 Tbsp cold water, ¾ cup of lime juice, the additional juice and zest from 1 lime, ¼ cup of full fat Greek yogurt, and 2 14 oz. cans of sweetened condensed milk. Whisk cornstarch and cold water together.
Whisk all key lime filling ingredients together in a large mixing bowl until smooth.
Pour key lime filling on top of pre-baked crust.
Bake for another 15 minutes at 350°F. Remove from oven, allowing it to cool completely.
Pop it in the fridge for 30 minutes to an hour. Then, slice bars into squares and (optional) serve with a dollop of homemade whipped cream or Cool Whip! Enjoy.
This recipe for key lime pie bars is bright, tangy, and refreshing—perfect for summertime!
If you invite me to your cookout and I see you’re serving this BBQ Grilled Tofu, please break it to me gently that I can’t live with you forever… because I’ll try! Tofu is so versatile, but I personally feel like extra firm tofu is always the way to go. The texture is consistent and pleasant (especially if you freeze it first!), and it’ll adopt whatever flavor you tell it to. For this recipe, I add some sticky BBQ sauce and sexy grill marks to make it EXTRA smoky and delicious. Even the most discerning meat lover will want to dig into this budget-friendly veggie option!
This BBQ grilled tofu is excellent on salads in place of chicken, but it’s a showstopper however you choose to plate it. The soy sauce and smoked paprika give the tofu a savory edge, while the BBQ sauce chars and caramelizes on the grill. And because I press AND freeze the tofu, it always has the perfect bite and doesn’t fall apart when flipped.
What is Tofu Made Of?
Tofu is made from soybeans, water, and a coagulant (an ingredient that helps the tofu solidify) and dates back over 2,000 years ago to China. The soybeans are soaked, ground into a milk-like liquid, and then curdled with the coagulant to separate the curds from the soy milk—similar to how cheese is made. The curds are then pressed to create the tofu we know and love.
Tofu is high in protein and contains ALL the essential amino acids your body requires to function like a Baywatch lifeguard this summer! It’s also rich in vitamins and minerals. Not to mention, the price (even when you’re buying it organic) can’t be beat!
Ingredients for BBQ Grilled Tofu
Here’s what you’ll need to make BBQ grilled tofu:
Tofu: Extra firm tofu is the best option for grilling. It soaks up the marinade flavors and holds its shape well on the grill. Make sure to press and freeze the tofu before marinating to get the perfect texture!
Olive Oil: Helps the seasonings stick to the tofu and stops it from sticking to the grill.
Seasonings: Sea salt, freshly cracked black pepper, and smoked paprika give the tofu a smoky BBQ flavor before it even touches the grill!
Soy Sauce: Adds a savory, salty flavor to the marinade. If you’re gluten-free, tamari will also work.
BBQ Sauce: This is where you can have a little fun! Use your favorite store-bought BBQ sauce or make your own. Sweet, tangy, or spicy—any BBQ sauce will work for this recipe.
Pressing the tofu is one of the most important steps for this recipe. However, you DON’T need a tofu press! By all means, if you have one—use it. But the classic clean towel-heavy book combo works just as well. Place the tofu block between two clean towels and pop a heavy object (like a book) on top for at least 30 minutes to remove excess liquid.
Storage Suggestions
Any leftover BBQ grilled tofu can be kept in an airtight container in the fridge for up to 3 days. It’s great for sandwiches, wraps, and salads! If needed, you can reheat it on the grill or in a pan on the stovetop.
Press 1 block of extra firm tofu between 2 clean kitchen towels with some heavy cookbooks or a hefty cutting board stacked on top for 30 minutes.
Cut tofu in half and then diagonally to make 4 right triangles. Slice shallow marks into both sides to help the yummy flavors permeate.
Whisk together the olive oil, smoked paprika, sea salt, freshly cracked black pepper, and soy sauce.
Brush the mixture over all 4 wedges of pressed tofu and transfer tofu to heavy duty freezer storage bag, or airtight container. Freeze for at least 1 hour. Remove from freezer and allow to thaw at room temperature or in the fridge until you’re ready to grill.*
Preheat grill to 400 degrees. Remove tofu from fridge and brush all pieces of tofu with 1 Tbsp of BBQ sauce. Sear tofu for 4-5 minutes before flipping to sear the second side for an additional 4 minutes, basting with the leftover 1 Tbsp of BBQ sauce after the first flip.
Serve grilled BBQ tofu just like you would a chicken breast with whatever sides you love the most.
*It’s ok if the tofu isn’t completely frozen or completely thawed. The purpose of freezing is to affect the texture of the tofu to be denser and have a little more bite to it. The tofu will cook through on the hot grill, not to worry! (However, tofu can be eaten raw, so you’re just trying to heat it through to your liking and get those glorious grill marks and and flavor from the char.)
how to make BBQ Grilled Tofu – step by step photos
Place one block of extra firm tofu between two clean kitchen towels, then place some heavy cookbooks or a hefty cutting board on top to press the tofu and remove excess water. This will help the tofu hold its shape better when cooked. Leave the tofu to press for at least 30 minutes.
Cut the block of tofu in half and then cut each half diagonally to make 4 triangles. Using a sharp knife, lightly slice some shallow marks into both sides of the tofu triangles to help the yummy marinade absorb into the tofu better.
In a small bowl, whisk together 1 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp sea salt, ½ tsp freshly cracked black pepper, and ½ Tbsp soy sauce.
Use a basting brush or spoon to generously coat each side of the pressed tofu triangles with the marinade. Place the coated tofu into a heavy-duty freezer bag or container. Pop this into the freezer for at least one hour. After that, let the tofu thaw at room temperature until you’re ready to cook it.* If it’s going to be more than 2 hours, place the tofu in the fridge to keep it fresh.
Preheat your grill to 400°F and brush the tofu pieces with 1 Tbsp BBQ sauce. Place the tofu onto the hot grill and sear for 4-5 minutes.
Flip the tofu and sear for a further 4 minutes. As it cooks, bast each piece with the remaining 1 Tbsp BBQ sauce.
Serve the grilled BBQ tofu with your favorite sides, and enjoy!
This smoky, sweet, and perfectly charred BBQ grilled tofu recipe will make you forget all about meat—it’s THAT good!
When my dad comes to visit us here in Tennessee, I know I must be armed and ready with a menu that can please the pickiest eater in the world—him! That’s where this Traditional Chicken Salad recipe comes in handy. It’s creamy and tangy, and the tender pulled-apart chicken gives it the best texture. My oh-so-picky father eats with his eyes, too, and this beautiful salad doesn’t disappoint. It’s also a great way to sneak in some healthy fruits and veggies for loved ones who prefer meat for every meal.
What Is Chicken Salad?
In the world of salads, we certainly aren’t lacking in variety. And while I love a good pasta salad or barley salad, there’s something about a classic chicken salad that just hits the spot. Tender chicken is tossed in a mayonnaise-based dressing and mixed with juicy red grapes, crisp celery, red onion, and chopped walnuts. I can’t think of one baby shower, potluck, or picnic that hasn’t had a bowl of chicken salad on the table. And it’s so easy to make! No deli counter, no waiting in line, and no hefty price tag—just simple ingredients and a few minutes in the kitchen are all it takes to make this family favorite.
Ingredients You’ll Need
Here’s what you’ll need to make the best chicken salad recipe ever:
Rotisserie Chicken: This is a kitchen shortcut I’m happy to take! Shredded rotisserie chicken cuts down on prep time and adds so much flavor. You could also make a roasted chicken yourself or use leftover chicken from a previous meal. You need roughly 4 cups of shredded chicken.
Red Grapes: If you’ve never had a chicken salad with grapes, you’re missing out! Seedless red grapes add the most amazing sweetness and perfectly contrast the savory chicken.
Celery: The crunchiest of vegetables! It adds texture and a fresh taste to the salad.
Red Onion: Adds a little sharpness and a mild onion flavor.
Walnuts: I prefer chopped walnuts, but you can also use slivered almonds or pecans for a little crunch.
Mayonnaise: Gives this traditional chicken salad its signature creamy texture.
White Vinegar: Cuts through the mayonnaise and adds a tangy element.
Salt and Pepper: The rotisserie chicken is already seasoned, but a little salt and pepper helps bring everything together.
What Else Can I Add?
This recipe for chicken salad is the perfect ‘let’s clean out the fridge’ dish. Add some apples and dried cranberries for a Waldorf salad vibe, or mix in some halved cherry tomatoes and avocado for extra freshness. Other ingredients that work well in a traditional chicken salad include hard-boiled eggs, bacon, diced bell peppers, and cooked pasta. Basically, if it’s in your fridge and you think it would taste good in this salad, toss it in!
What to Serve With Chicken Salad
The fun thing about this salad is that it can be served as a main meal or as a side dish. Here are some ways me and my family enjoy it:
Served in a halved croissant, in dinner rolls, or between two slices of bread as a sandwich.
Smothered on crackers or crostini.
Wrapped in lettuce leaves or tortilla wraps (for the quickest lunch ever!).
How long this traditional chicken salad recipe will keep totally depends on the freshness of your ingredients. Cooked chicken can last for 3-4 days in the fridge. If you make this salad on the same day you buy your rotisserie chicken, it should be good for at least 3 days when refrigerated and stored in an airtight container. Keep this in mind if you’re making it ahead of time for a party or meal prep for the week.
how to make Traditional Chicken Salad – step by step photos
Carve one rotisserie chicken to remove all the white and dark meat – this should yield around 4 cups of meat. Using two forks, shred the chicken into smaller pieces and set aside for now.
Gather 1 cup of quartered, seedless red grapes, 1 cup of diced red onion, 1 cup of diced celery, and ¼ cup of chopped walnuts.
Add ¾ cups of mayonnaise, 1 Tbsp white vinegar, 1 tsp salt, and 1 tsp freshly cracked black pepper to a small bowl.
Mix the dressing ingredients well to combine.
Add the 4 cups of shredded chicken, 1 cup of quartered red grapes, 1 cup of diced celery, and ¼ cup of chopped walnuts to a bowl and pour over the chicken salad dressing.
Toss all the ingredients together until everything is evenly coated in the dressing. Serve the chicken salad over a bed of greens, on sandwiches, or any other way you like!
This traditional chicken salad is the quickest and easiest way to satisfy your craving for a classic deli-style chicken salad!
Consider this Tomato Relish your new go-to “I have so many tomatoes, I don’t know what to do with them!” recipe. It’s tangy, sweet, slightly spicy, and PACKED with fresh flavors. Basically, it’s everything store-bought relish wishes it could be. I’ve kept the recipe super simple (no rest time or canning here!), meaning it’s quick and easy to whip up a batch whenever you have an abundance of ripe tomatoes. Jar it up and give it away as gifts, or keep it all to yourself for topping burgers, sandwiches, and more!
Making a cheese board and need something to cut through the creaminess? Add some sweet tomato relish. Got leftover pulled pork in the fridge? Or how about a grilled cheese sandwich? You guessed it, add some of this relish! Juicy red tomatoes, zesty limes, mild red onion, simple seasonings, and sugar create the perfect balance of flavors in this recipe. And don’t worry, you don’t need any fancy equipment to make it. Everything comes together effortlessly in one pan on the stove—so easy.
Ingredients You’ll Need
Here’s what you’ll need to make homemade tomato relish:
Tomatoes: The base of the relish and what gives it that bright, tangy flavor. Use any type of fresh tomatoes you have on hand.
Limes: Adds a zesty tang to balance out the sweetness.
Ginger: Use fresh, grated ginger for a subtle fiery kick.
Sugar: Adds sweetness and helps thicken the relish.
Spices: Red pepper flakes, cumin, and ground cloves add a little spice and warmth. If you don’t have ground cloves, you can leave them out or substitute them with a pumpkin spice blend (trust me, it works!).
Red Onion: Infuses the relish with a mild onion flavor and adds some texture.
Whats The Difference Between Chutney and Relish?
Both are made from chopped veggies and/or fruit, an acid (often vinegar, but in this case, lime juice), and spices. So, in many ways, they’re very similar. The biggest difference between chutney and relish has to be the consistency. Chutneys, like our mango pineapple chutney, are usually thicker and spreadable as they’re cooked for longer. Relish is cooked for less time and has a chunkier, sweet and sour taste, with the fruit/veggies retaining more of their texture. Both are DELICIOUS and worth making at home!
Tips and Notes
Any tomatoes will work in this tomato relish recipe. I went with 12 Roma tomatoes and a handful of grape tomatoes I had left from making roasted asparagus and tomatoes. Cherry and grape tomatoes have a super concentrated, yummy flavor, and the seeds are tiny and tender. Romas are super easy to seed and are pretty “meaty,” so they’re a great way to bulk up the relish. Use what you’ve got!
Cooking time may vary depending on how juicy your tomatoes are, so you’ll want to keep an eye on your relish to make sure the sugars don’t burn. Once your relish looks like it’s the same consistency as store-bought pickle relish and deepens in color and aroma, it’s done!
Don’t worry about peeling the tomatoes, but I do recommend removing the seeds from larger varieties. They can be quite bitter and make the texture of the tomato relish less than ideal.
How To Use Tomato Relish
This recipe for tomato relish would make a great holiday gift, so make as much as you want! I love homemade gifts, especially if my friends and family grew the tomatoes themselves or picked them up at our local farmers’ market! Those kinds of gifts are the most thoughtful and delicious from start to finish. This recipe yields about 6 mini 8oz jars, filled with about ¾ cups of relish per jar (you’ll want to leave a little space at the top of each sterilized mason jar, filling just to the designated “fill line”).
Here are some other ways I like to use tomato relish:
Paired with cheeses and fresh bread for an extra special charcuterie board.
Store your tomato relish in an airtight container in the fridge for up to 2 weeks. If you want it to last longer, you can freeze it for up to 3 months. Use a freezer-safe container and leave about an inch of space at the top for expansion. When you’re ready to use the relish, thaw it in the fridge overnight and enjoy!
Zest and juice limes, dice onion, and gather chopped tomatoes, grated ginger, spices, and seasonings.
Combine all ingredient in a large sauce pan or skillet and stir together.
Simmer on medium heat, stirring every couple of minutes or so while the tomatoes and onions begin to cook down. The sugar will dissolve and everything will become nice and juicy.
Simmer and stir until the relish deepens in color and the juice cooks down by 1/4. When the relish becomes a thicker consistency (but still juicy, like any store-bought relish) it is done. Mine took about 30 minutes.
* You can use any tomatoes you have on hand to make this relish, just make sure you have 5 cups diced for this recipe. No need to seed smaller varieties like grape or cherry tomatoes. I used about 12 Roma tomatoes and a small handful of cherry tomatoes.** If you don’t have any clove on hand, you could leave it off or substitute with a pumpkin spice blend. I know it sounds weird, but pumpkin spice includes cinnamon, ginger, nutmeg, allspice, and cloves… all of which would complement this relish!
Zest and juice 2 limes (this will yield roughly 3 Tbsp of juice) and dice ½ a red onion into small pieces. Gather 5 cups of roughly chopped and seeded tomatoes*, 1 Tbsp grated and peeled fresh ginger, 1 cup of sugar, ½ tsp red pepper flakes, ½ tsp ground cumin, and ⅛ tsp ground cloves**.
Add all the ingredients to a large pan and mix until combined.
Over medium heat, simmer the relish mix until the tomatoes and onions start cooking down. Stir the relish every few minutes to stop it from sticking to the bottom of the pan. The sugar will dissolve, and the mixture will become juicy as it cooks.
Continue simmering until the tomato relish cooks down by ¼ and deepens to a rich red color. Once the relish thickens but is still juicy, it’s done! Mine took about 30 minutes to get to this stage. Turn off the heat and either use the relish right away while it’s hot or let it cool down and store it in sterilized jars for later!
Say goodbye to store-bought tomato relish and hello to homemade goodness!
I’ve said it before, and I’ll say it again: Vegetables make the BEST fast food, corn in particular! You can eat corn raw, grilled, boiled, steamed, or even microwaved. But the only thing better than plain ol’ corn has to be this Street Corn Salad! It’s slathered in a tangy, creamy, spicy dressing and chock-full of cotija cheese and fresh cilantro—just like eloté, or ‘street corn,’ but in an easy-to-eat form. Don’t feel like wearing street corn all over your face at your next cookout? This method has you shaving corn off the cob first so you can enjoy every bite nice and clean.
What is Mexican Street Corn Salad?
Street corn salad, or esquites, is essentially an off-the-cob version of authentic eloté. It’s also known as eloté en vaso (corn in a cup) and is a majorly popular Mexican street food or snack. But where eloté is cooked on a grill and served on a stick, corn esquites is served in a cup or bowl—perfect for snacking on the go!
For this recipe, I mimic the chargrilled flavor by quickly roasting the corn kernels in a hot skillet. The corn is then tossed with the easiest and YUMMIEST homemade dressing ever—a mix of mayo, Greek yogurt, lime juice/zest, smoked paprika, cayenne pepper, chili powder, and salt. This street corn salad recipe is tasty, budget-friendly, and SO simple to make!
Ingredients For Street Corn Salad
Here’s what you’ll need to make street corn salad:
Mayonnaise: This is what traditional Mexican corn is usually covered in before adding the toppings. Use any brand you like, though regular, full-fat mayo will give the best flavor and texture.
Plain Greek Yogurt: Adds tang and creaminess to the dressing.
Lime: The juice and zest from one lime add a refreshing twist to balance out the other flavors.
Seasonings: A mix of smoked paprika, cayenne pepper, chili powder, and sea salt add the perfect amount of spice and smokiness.
Cotija Cheese: A crumbly, salty Mexican cheese that pairs perfectly with corn. If you can’t find cotija, feta, grated Parmesan, queso fresco, or goat cheese are great substitutes.
Corn: I use fresh ears of corn with the husks removed. The flavor of fresh corn is unbeatable, but you can also use frozen corn if that’s what you have on hand.
Cilantro: Adds freshness and a pop of color.
Optional Extras: You can leave these out if you’d like, but I love adding pickled red onions and pickled jalapeños to my street corn salad.
Serving Suggestions
I can’t think of any summery meal that this recipe for street corn salad wouldn’t pair well with! Grilled chicken, turkey burgers, or our Tajín shrimp tacos would be great options. I also serve it as a ‘dip’ with tortilla chips – try it out!
Storage Instructions
Street corn salad is delicious when served hot or cold. You can enjoy it right away or store any leftovers in the fridge for up to 3 days. An airtight container works best for keeping the salad fresh! Give everything a good mix to redistribute the dressing before serving.
Shave kernels from corn cobs into a mixing bowl with a sharp knife.
Mince cilantro and (if using) dice jalapeños and onions into small pieces.
Gather dressing ingredients: mayonnaise, Greek yogurt, smoked paprika, cayenne pepper, chili powder, and sea salt. Zest and juice lime.
Whisk all dressing ingredients together until smooth.
In a very hot skillet, add corn kernels and stir them every 30 seconds or so just until there’s a good mix of toasty corn kernels present. You do not need to cook them for long or add any oil, you just want some color on the kernels. Remove from skillet and pour into large serving bowl.
Toss toasted corn, cotija cheese, cilantro and dressing together until well combined. (Add diced pickled onions and jalapeños if you chose to include them!) This salad can be enjoyed warm or chilled with an extra sprinkle of chili powder on top if you like it spicy! Enjoy.
*Frozen corn can be used instead, about 4 cups. **Grated Parmesan, queso fresco, feta, or goat cheese would make great substitutions, if needed.The nutritional information does not include the optional pickled red onions and pickled jalapeños.
how to make Street corn salad – step by step photos
Use a sharp knife to shave the kernels from 5 husked ears of corn into a large bowl.
Mince ¼ cups of fresh cilantro and (if using) dice 2 Tbsp of pickled red onion and 1 Tbsp of pickled jalapeño into small pieces. Gather 3 Tbsp of cotija cheese and set everything aside while making the salad dressing.
Add 3 Tbsp of mayonnaise, 2 Tbsp plain Greek yogurt, ¼ tsp smoked paprika, ⅛ tsp cayenne pepper, ¼ tsp chili powder, and ¼ tsp sea salt. Zest and juice one lime, and add the zest and juice to the bowl with the other ingredients.
Whisk everything together until smooth and creamy.
Heat a dry skillet over high heat. Once the skillet is hot, add the kernels and stir them every 30 seconds or so until some have charred. You don’t need to add any oil to the skillet or cook them for long – about 5 minutes is more than enough. We just want to add a little color and smoky flavor to the corn.
Take the corn off the heat and add it to a large serving bowl. Pour the dressing over the browned corn kernels.
Add the ¼ cup minced cilantro, 3 Tbsp cotija cheese, and (if using) the 2 Tbsp diced pickled red onions and 1 Tbsp diced jalapeño to the corn. Toss everything together until evenly coated in dressing and well combined. Serve warm, or let it chill in the fridge before serving. I always sprinkle some extra chili powder on top because I like it spicy, but that step is totally optional. Enjoy!
This delicious street corn salad recipe will be the star of your next summer cookout!
To me, it’s officially summertime the first time I smell fresh-cut grass AND someone grilling. As a devoted veggie lover, I don’t crave the typical BBQ meats, but I do crave this charred, smokey, and down-right delicious GRILLED CABBAGE! With a chili garlic glaze and crispy Parmesan crust, my recipe transforms this budget-friendly veggie into the star of any summer cookout.
Cabbage is one of my favorite vegetables of all time. Did you know it’s especially high in vitamins C and K? But I don’t need any further convincing – when grilled, the cabbage’s subtly sweet flavor and swoon-worthy texture make me fall even more in love with it. This grilled cabbage recipe MIGHT just be my favorite way to eat it (not including raw with hummus, of course). The charred edges and crisped-up Parmesan are to die for!
And don’t get me started on the softened, thinner leaves combined with the thicker, still crispy outer layers – it’s seriously addictive.
Grilled Cabbage Ingredients
Here’s what you’ll need to make grilled cabbage:
Cabbage: Any whole head of cabbage will work! I had purple and green cabbage on hand, so I grilled both to show you how the different options turned out.
Garlic: Freshly minced garlic adds a ton of flavor to the grilled cabbage wedges.
Olive Oil: Helps the cabbage char and get those irresistible grill marks.
Salt and Pepper: Enhances the natural flavors of the cabbage.
Chili Flakes: Just a pinch adds a subtle heat to the glaze.
Parmesan Cheese: Adds to the crispy, crunchy texture of the cabbage by giving it a super addictive crust on all sides. If you’re dairy-free, you can leave it off.
What Else Can I Add?
Grilled cabbage is the perfect vessel for any seasoning your heart desires! Smoked paprika, ranch seasoning, or a sprinkle of your favorite BBQ rub are all great options if you want to mix the flavors up.
Top Tip
Before slicing, turn your cabbage upside down so the bottom of the stem is visible. Each grilled cabbage wedge should have a piece of that stem attached – it helps keep everything together while grilling. Slice directly through the stem when portioning out the cabbage!
Serving Suggestions
I love topping grilled cabbage with our balsamic glaze, extra Parmesan cheese, and fresh parsley. Then, I usually serve it with anything else I’ve cooked on the grill, like grilled salmon or grilled chicken, for the ultimate summer meal!
Peel away the outermost layers of cabbage and discard them.
Cut your cabbage into 2 inch wedges and shave off the very bottom of the stem so it’s nice and clean. I like to cut the cabbage in half first, so I have a steadier base to cut from. You will want to leave the stem intact when you cut your cabbage into wedges so it stays in one piece on the grill.
Whisk together the olive oil, minced garlic, sea salt, freshly cracked black pepper, chili flakes, and grated Parmesan in a small bowl.
Brush the Parmesan cheese mixture over all sides of each cabbage wedge.
Grill the cabbage on each side for 5-6 minutes each on a 400 degree grill. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. In my opinion, the more char, the better!
Dress each grilled cabbage wedge with a drizzle of our balsamic glaze and any additional Parmesan cheese you may have, and sprinkle 1 Tbsp freshly minced parsley on top (all optional). Serve and enjoy!
Peel away the outermost layers of the cabbage to remove any wilted, tough, or damaged leaves, and discard them.
Cut your cabbage into 2-inch wedges and shave off the bottom of each wedge to create a clean, flat edge. I like to cut my cabbage in half first; it makes slicing through the stem a bit easier. Turn the cabbage over, slice through the stem, and cut each half into equal-sized wedges. Keep the stem intact for easier grilling!
In a small bowl, combine 3 Tbsp olive oil, 1 minced garlic clove, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp chili flakes, and 2 Tbsp grated Parmesan.
Brush the Parmesan cheese mixture over all sides of each cabbage wedge.
Heat your grill to 400°F. Carefully place each cabbage wedge onto the grill and cook for 5-6 minutes. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. In my opinion, the more char, the better!
After 5-6 minutes, flip the cabbage wedges and continue cooking for an additional 5-6 minutes.
(Optional) Drizzle some balsamic glaze over the charred cabbage, top with additional Parmesan cheese (if you have some leftover), and sprinkle with 1 Tbsp freshly minced parsley.
Serve this easy grilled cabbage during your next holiday BBQ, potluck, or grill night!
