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Shrimp Linguine

Dive into this 30 minute shrimp linguine! Juicy shrimp bathe in a vibrant garlic cream sauce, all tossed with al…

A Couple Cooks – Recipes worth repeating.

Dive into this 30 minute shrimp linguine! Juicy shrimp bathe in a vibrant garlic cream sauce, all tossed with al dente pasta for a satisfying easy dinner.

Shrimp Linguine

Need an easy dinner that tastes restaurant quality? Try this luscious shrimp linguine, a wow-worthy dinner ready in 30 minutes! This is one of our favorite ways to serve shrimp, and if you’re a shrimp lover like we are, it’s a must try. Plump, succulent shrimp are bathed in a vibrant lemon butter sauce that perfectly complements the al dente linguine. This one disappeared very quickly over here (and both of our kids gobbled it up!).

What’s in shrimp linguine?

This shrimp linguine recipe is similar to shrimp scampi, an Italian American dish that’s a riff on a classic Italian preparation of shellfish by cooking them with olive oil, onion, garlic and white wine. The key flavors are garlic, lemon, and cream, which make a lusciously cream sauce for both the shrimp and the pasta. Here’s what you’ll need for this recipe:

  • Linguine pasta
  • Medium shrimp
  • Onion powder, garlic powder, kosher salt
  • Butter
  • Garlic
  • Lemon
  • Milk and heavy cream
  • Parmesan cheese
  • All-purpose flour
Shrimp Linguine

Linguine vs other pasta shapes

Linguine is a long pasta shape that’s similar to fettuccine, but it’s thinner and elliptical shaped instead of flat. This pasta works well with vegetables and creamy sauces, just like fettuccine. However we prefer it to fettuccine as it’s thinner and makes a more balanced mix with the shrimp.

However, if you prefer you could substitute fettucine for the linguine, or other long pasta shapes like spaghetti or bucatini. Short pasta shapes work as well, like penne, cavatappi, or campanelle.

Tips for buying shrimp

There’s a wide variety of options at the store when it comes to buying shrimp. Overall, it’s easier to find a high quality shrimp than something like salmon, which is best bought fresh at the fish counter. Here’s what we recommend for this shrimp linguine recipe:

  • Peeled (or tail on): Tail on shrimp looks the best aesthetically. However, it is definitely harder to eat and you have to remove the tails when eating. Since we’re all about the look of dishes, we like to leave the tails on; but feel free to use fully peeled shrimp if you like.
  • Medium shrimp: Medium shrimp is our favorite size for a dish like this. Medium shrimp is labeled as 41 to 50 count (the number of shrimp per pound).
  • Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Fresh or frozen: Frozen shrimp can be as high quality as fresh, making it a versatile protein to keep frozen. Make sure to thaw the shrimp before you start this recipe.
Shrimp Linguine

Cook the linguine to al dente

The most important thing to remember when making shrimp linguine pasta is to cook the pasta to al dente! Al dente means “to the bite” in Italian, or when it’s tender with a small white speck inside when you bite into a piece. Al dente pasta just tastes better: the texture makes it more satisfying to bite into. Here are a few notes for cooking linguine:

  • Linguine takes 8 to 10 minutes to cook.
  • Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta!
  • Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Side dishes for shrimp linguine

This shrimp linguine recipe makes enough for 3 large or 4 modest servings. So you’ll want to accessorize it with a side dish or two for a simple and satisfying meal. Here are a few ideas for easy side dishes:

Shrimp Linguine

More shrimp recipes

Shrimp is one of our top proteins to make because it’s extremely fast to cook, high in protein, and full of nutrients! Here are a few more dinner ideas starring this popular shellfish:

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Shrimp Linguine

Shrimp Linguine


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4

Description

Dive into this 30 minute shrimp linguine! Juicy shrimp bathe in a vibrant garlic cream sauce, all tossed with al dente pasta for a satisfying easy dinner.


Ingredients

  • 8 ounces linguine
  • 1 pound medium shrimp, thawed and deveined (tail on or peeled)
  • 1 ¼ teaspoons kosher salt, divided
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons salted butter
  • 4 garlic cloves, finely minced
  • Zest from 1 lemon (about 1 teaspoon)
  • 1 cup 2% milk
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ tablespoon all-purpose flour
  • Fresh ground pepper, to taste
  • Parsley, for garnish
  • Drained capers, for garnish (if desired)

Instructions

  1. Start a large pot of generously salted water to a boil. Add the linguine pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready. 
  2. Meanwhile, pat the shrimp dry. Place it in a bowl and sprinkle it with ½ teaspoon kosher salt, garlic powder, and onion powder. Stir to combine. 
  3. In a very large skillet, heat the butter over medium heat. Add the shrimp in a single layer (without stacking it) and cook for about 1 to 1 ½ minutes, until cooked on one side.
  4. Flip the shrimp with tongs. Add the minced garlic and lemon zest and stir briefly. Cook for another 1 to 1 ½ minutes until the shrimp is opaque and just cooked through. Remove to a bowl and set aside.
  5. To the skillet, add the milk, heavy cream, Parmesan cheese and ¾ teaspoon kosher salt and cook for about 2 minutes until the cheese has melted. In a small bowl, mix the flour with 1 tablespoon water. Pour it into the pan with the sauce, then stir at a simmer for 1 to 2 minutes until it thickens.
  6. Add the drained pasta to the sauce and toss. If necessary, add a few splashes of pasta water as necessary to make a creamy consistency. Stir in the shrimp and top with fresh ground black pepper and serve. Enjoy immediately; leftovers last refrigerated for up to 3 days. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Shrimp linguine

A Couple Cooks - Recipes worth repeating.

One Pot Chicken and Rice

This one pot chicken and rice is the perfect easy dinner that’s bursting with flavor! Tender chicken thighs and fluffy…

A Couple Cooks – Recipes worth repeating.

This one pot chicken and rice is the perfect easy dinner that’s bursting with flavor! Tender chicken thighs and fluffy rice simmer in a cozy broth, with a burst of freshness from the zesty parsley and lemon gremolata topping.

Chicken and rice recipe

The word “one pot wonder” comes to mind with this recipe (though is that term is a bit retro?). Whatever the case, this glorious one pot chicken and rice meal really is the easy dinner you need in your life. It’s cozy and comforting, from the garlic and herb scented rice to the tender chicken thighs. The zingy parsley lemon gremolata makes the ideal fresh counterpoint to the cozy grains. We’ve made this one pot meal dozens of times for friends and family, and it’s a hit every time (even with unadventurous eaters).

What you need for this chicken and rice recipe

There’s something about a one pot meal that’s filling, cozy, and pleases everyone. This one is your best bet for chicken eaters, since it’s full of big flavors and minimal effort. The cook time is about 30 minutes, and you can likely do most of the prep in 15 minutes. This recipe features economical chicken thighs, which make it a cost-effective dinner as well. Here’s what you’ll need:

  • Boneless skinless chicken thighs
  • Garlic powder, onion powder, and dried dill
  • Salt and pepper
  • Olive oil
  • Garlic
  • White or yellow onion
  • White rice
  • Chicken broth
  • Parsley
  • Lemon zest
Chicken and Rice recipe in skillet with lemons

Chicken thighs are ultra flavorful

Many chefs and experts say that chicken thighs are the best cut of chicken, and we agree! A chicken breast can be delicious when butterflied and cooked properly (like in chicken piccata), but chicken thighs can be even more flavorful. They’re fattier than chicken breasts, which gives them a more intense, rich flavor than the white meat. There are two ways to buy chicken thighs: boneless and bone-in.

  • This recipe is for boneless, skinless chicken thighs. This type of thigh cooks quicker and is easier to eat. We like it for skillet dinners and pan frying because it makes for a fast dinner that’s easy for our entire family to eat (versus pulling meat off the bones, which can be tricky for the kids).
  • Bone-in, skin-on thighs are tasty, but we prefer using them in other recipes. Bone-in thighs flavors inside the bone spread out onto the meat, leaving you with a meatier, richer flavor. They will take longer too cook in this recipe and we have not tested the timing. We prefer using bone-in, skin-on thighs for our fan favorite Baked Chicken Thighs recipe, where they come out with deliciously crispy skin.
Gremolata dish next to garlic head

Why to add gremolata

This chicken and rice recipe is tasty as is, but it’s even better topped with the fresh garnish: gremolata! Gremolata is an Italian condiment that adds a burst of freshness and brightness to dishes. Traditionally, it’s a combination of finely chopped fresh parsley, grated lemon zest, and minced garlic, to create a flavor profile that is both herbaceous and citrusy.

Gremolata is typically served as a finishing touch, sprinkled over cooked fish, meat, vegetables, or even pasta for an instant flavor upgrade. Keep in mind that it’s dry in texture, not oil-based like a chimichurri or pistou.

Buy organic chicken if possible

When shopping for this chicken and rice recipe, keep in mind: the best chicken to buy is organic. This makes sure that it is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating.

Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like grazing on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

Chicken and Rice recipe

Simple ways to make chicken and rice a meal

This chicken and rice skillet is simple to whip up, and even better: you’ve got one side dish covered! Add a green veggie and it’s a meal. Here are a few ways we like to serve it that are easy to make on the side:

One pot chicken and rice skillet dinner

More chicken dinners

This chicken and rice recipe is the best easy dinner idea for chicken lovers! Our entire family gobbles it up, and we tested it on my in laws who are big fans. Even our unadventurous eaters loved the gremolata. Here are a few more top chicken dinners to try:

This chicken and rice recipe is…

Gluten-free and dairy-free.

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Chicken and rice recipe

One Pot Chicken and Rice


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

Description

This one-pot chicken and rice is the perfect easy dinner that’s bursting with flavor! Tender chicken thighs and fluffy rice simmer in a cozy broth, with a burst of freshness from the zesty parsley and lemon gremolata topping.


Ingredients

For the chicken

  • 8 boneless, skinless chicken thighs (about 2 pounds)
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Freshly ground black pepper
  • 2 tablespoons olive oil

For the rice

  • 4 cloves garlic, minced
  • 1 small white or yellow onion, minced
  • 1 ½ cups white rice
  • 3 cups chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon dried dill

For the gremolata

  • ⅓ cup finely chopped Italian parsley, (about 1/2 bunch)
  • 1 tablespoon lemon zest (1 large lemon)
  • 1/2 small garlic clove, minced
  • 1 pinch kosher salt
  • 1 grind black pepper

Instructions

  1. Dry the chicken thighs and season with the kosher salt, garlic powder, onion powder and lots of fresh ground pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken and cook 3 to 4 minutes per side, until golden brown. Remove the chicken to a plate, leaving the juices in the pan.
  2. Reduce the heat to medium low and add the garlic and onion. Cook for 5 minutes, until the onions are very tender, stirring occasionally. Stir in the broth, rice, dill and kosher salt, scraping the bottom of the pan to pick up all of the seasoning from the chicken. Bring to a boil, then reduce to a simmer and top with the browned chicken thighs. Cover with a lid and cook at a low simmer for 15 to 18 minutes until rice is tender and all of the liquid is absorbed.
  3. Meanwhile, in a medium bowl mix together the ingredients for the gremolata. 
  4. Remove the heat and let stand covered for 5 minutes. Uncover and fluff the rice with a fork, then top with the gremolata and serve warm.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Chicken
  • Diet: Gluten Free

Keywords: Chicken and rice recipe, chicken and rice

A Couple Cooks - Recipes worth repeating.

10 Cookbooks We Love by Black Authors

Explore our favorite cookbooks by Black authors! These books are bursting with delicious inspiration, featuring tasty vegan dishes, Southern soul…

A Couple Cooks – Recipes worth repeating.

Explore our favorite cookbooks by Black authors! These books are bursting with delicious inspiration, featuring tasty vegan dishes, Southern soul food classics, and more.

Cookbooks by Black authors

Black authors and chefs have long been at the forefront of the culinary scene, sharing stories and recipes that celebrate the African diaspora and Black American experience. Today, we’re diving into 10 cookbooks by Black authors that we absolutely adore! Each one is full of delicious culinary inspiration, from Southern soul food classics to innovative vegan delights. As cookbook authors, we love supporting fellow authors: and we heartily recommend each one of these books which we personally own and love!

PS We’re lucky enough to have personal relationships with some of these wonderful humans. Please buy a book, give them a follow, and send them some love and support!

Everyday Grand by Jocelyn Delk Adams

A joyous cookbook full of gratitude, positivity, and 80+ Southern-inspired comfort food recipes from Jocelyn Delk Adams, the culinary sweetheart and blogger behind Grandbaby Cakes. Get it here.

Supper with Love by Michelle Braxton

The debut cookbook of beloved Southern Instagrammer and food blogger Michelle Braxton of Supper with Michelle. It’s filled with delectable comfort food recipes that are plant-forward and pescatarian, easy-to-prepare and flexible, made with wholesome and seasonal ingredients, all shared in her signature warm and welcoming style. Get it here.

Sweet Potato Soul by Jenné Claiborne

Jenné Claiborne’s first cookbook, Sweet Potato Soul, offers 100 vegan soul food recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. Get it here.

Bountiful Cooking by Agatha Achindu

Nutritionist and wellness entrepreneur Agatha Achindu celebrates her family’s culinary philosophies with 100 recipes packed with life-giving nutrients. Not only are these recipes healthy, but with global flavors, they also serve as cultural nutrition for the whole family. Get it here.

Staples +5 by Tanorria Askew

Learn how to maximize your stores of beans, flour, and pasta with easy recipes that rely on a simple set of pantry ingredients plus up to five additional items. Former MasterChef contestant Tanorria Askew shares recipes from her family’s Midwestern table, drawing on a tradition of cooking she learned from her grandparents: make the most of what you have, and share it with those you love. Get it here.

Afro-Vegan by Bryant Terry

Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. He also edited and curated the incredible anthology Black Food. Get them both here.

Jubilee by Toni Tipton Martin

Adapted by Toni Tipton Martin from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food. Get it here.

Cooking Solo by Klancy Miller

At a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to embrace. Cooking Solo gives readers just what they need to make a delicious meal—all for themselves.

Living Lively by Haile Thomas

Written by a superstar activist and motivational speaker Haile Thomas, this unique cookbook combines 80 delicious, wholesome, super-powered plant-based recipes with a “7 points of power” manifesto to inspire the next generation of leaders toward self-reflection, critical thinking, and unlearning toxic ideas. Get it here.

For the Culture Klancy Miller

A must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more. Get it here.

Do you have any favorites from this list? Do you own any already or plan to grab one? Let us know in the comments below!

A Couple Cooks - Recipes worth repeating.

Sweet Potato Pancakes

These sweet potato pancakes are so fluffy, moist and flavorful, they’ve moved to the top of our favorites list! This…

A Couple Cooks – Recipes worth repeating.

These sweet potato pancakes are so fluffy, moist and flavorful, they’ve moved to the top of our favorites list! This recipe is the ultimate way to transform leftover sweet potatoes into a satisfying breakfast.

Sweet potato pancakes in stack

These sweet potato pancakes are so fluffy, moist and cinnamon-scented, they immediately moved to the top of our favorites list (along with these banana oatmeal pancakes). In fact, we’d recommend boiling up a potato just so you can make them, though they’re also the absolute best use of leftover cooked sweet potatoes. They turn into the most delicious, fluffy breakfast treat: incredibly moist and packed with cozy flavors. Get ready to fall in love with this easy and satisfying breakfast idea!

What you need for sweet potato pancakes

Once you taste a cozy-scented, fluffy moist bite of this sweet potato pancake recipe, you’ll be a believer! In fact, we were surprised at how delicious these turned out. They’re a riff on our pumpkin pancakes, but we think they’re even tastier (maybe because the potato adds a nuanced sweetness that is missing from pumpkin). Either way, our kids absolutely adore them and leftovers are perfect for snacks, too. You’ll need just a handful of ingredients for this one:

  • All-purpose flour
  • Brown sugar
  • Baking powder
  • Cinnamon
  • Salt
  • Eggs
  • Cooked sweet potato
  • Milk of choice
  • Neutral oil (grapeseed, organic vegetable or canola)
  • Butter, for cooking (or more oil)
Sweet potatoes of different sizes in a line

Ways to cook a sweet potato (or use leftovers)

This sweet potato pancake recipe is ideal if you’ve got some leftover cooked sweet potatoes (like mashed potato pancakes). But there are a few quick ways to cook a sweet potato if you want to make it especially for this recipe. To be honest, we are people who crave things on a whim so we often just boil the sweet potato right before making this recipe. Here are a few methods to cook a sweet potato:

  • Boiling: Boiling a sweet potato is the quickest way to cook it. You’ll peel and dice it, then boil for 7 to 12 minutes until fork tender. See How to Boil Sweet Potatoes.
  • Roasting: Baking or roasting a sweet potato is good if you’re making it in advance. You can bake a whole potato, or cut them in half to shorten the bake time. See How to Bake a Sweet Potato.
  • Microwave: While you can microwave a sweet potato, we do not recommend it as a first choice for this recipe. It can dry out the sweet potato, which causes baked goods to become very dry (this happened with a recipe tester for our Sweet Potato Bread when she used a microwaved sweet potato).
How to boil sweet potatoes

Tips for cooking sweet potato pancakes

Sweet potato pancakes are simple to whip up, once you’ve cooked the sweet potato! Here are a few of our top tips for the process making pancakes:

  • Use a large griddle: a non-stick surface is helpful. Some griddles have uneven heating, so use a quality griddle or skillet. A non-stick surface is a plus, though you’ll still want to cook the pancakes in butter or oil to get them golden brown.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. If the heat is too low, the pancakes won’t puff as much when cooking.
  • Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.
  • The batter sometimes becomes very thick while waiting for the second batch. If so, add a teaspoon or two of milk until the batter is pourable. 
Sweet Potato Pancakes with syrup pouring over

Toppings and mix ins

These sweet potato pancakes are perfect topped with butter and pure maple syrup. But we know many of you like to get creative with mix-ins and toppings! We recommend using toppings that compliment the flavor and vibe of sweet potatoes. Here are a few ideas:

  • Pecans: Add a hint of nutty flavor with a handful of finely chopped pecans in each pancake or sprinkled over the top.
  • Brown sugar or vanilla syrup: Add intrigue to the flavor with brown sugar syrup or vanilla syrup.
  • Whipped cream: For a bit of weekend decadence, add homemade whipped cream or even a bourbon-infused whipped cream.
  • Cinnamon butter: Spiced butter adds another layer of cozy comfort.
  • Chocolate chips: For those with a sweet tooth, use them as a topping or mix into the batter.
Sweet potato pancakes in a stack with syrup

More sweet potato recipes

The sweet potato is one of our favorite ways to use this wholesome ingredient. Here are a few more essential sweet potato recipes to try:

This sweet potato pancakes recipe is…

Vegetarian. For dairy-free, use dairy-free milk: we like oat milk here but almond or soy work as well.

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Sweet potato pancakes in stack

Sweet Potato Pancakes


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

Description

These sweet potato pancakes are so fluffy, moist and flavorful, they’ve moved to the top of our favorites list! This recipe is the ultimate way to transform leftover sweet potatoes into a satisfying breakfast.


Ingredients

  • 1 cup [140 g] all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ¾ cup cooked and mashed sweet potato (boiled or baked), about 1 small potato
  • ¾ cup milk of choice (dairy or dairy-free)
  • ¼ cup neutral oil (or melted unsalted butter)
  • Butter or oil, for cooking

Instructions

  1. Boil the sweet potato (or make a baked sweet potato in advance; great for using up leftovers!).
  2. In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and kosher salt.
  3. In a separate bowl, whisk the eggs, then whisk in the sweet potato, milk, and oil (or melted butter).
  4. Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
  5. Lightly butter or oil a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until fully cooked, adjusting the heat as necessary so they don’t brown too fast).
  6. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian

Keywords: Sweet potato pancakes, sweet potato pancake recipe

A Couple Cooks - Recipes worth repeating.

Radicchio Salad

Try this vibrant radicchio salad, the perfect side dish! Sweet pears, crunchy almonds, tangy goat cheese, and a bright citrus…

A Couple Cooks – Recipes worth repeating.

Try this vibrant radicchio salad, the perfect side dish! Sweet pears, crunchy almonds, tangy goat cheese, and a bright citrus vinaigrette dress up a colorful bed of greens.

Radicchio Salad

Move over kale: there’s a new salad green in town (or, a new purple?). As cookbook authors who’ve made over 60 salad recipes, it’s hard to impress us with something new. But this radicchio salad is a vibrant explosion of flavors and textures that will send your tastebuds into overdrive! Bitter bright purple radicchio leaves are balanced by the sweetness of ripe pears, the satisfying crunch of toasted almonds, the creamy tang of goat cheese, and a zesty citrus vinaigrette that ties it all together. This isn’t your average salad!

What is radicchio?

It’s hard to believe that in a decade of writing recipes, we’ve barely scratched the surface on this leafy green. Radicchio is a bitter green that’s a member of the chicory family, known for its striking purple color and bitter flavor. It forms compact heads with deep red or maroon leaves that have contrasting white veins.

Radicchio’s bitterness comes from a compound called intybin, which mellows when cooking. Much like other bitter vegetables like Brussels sprouts and cauliflower, when it’s grilled, roasted, or braised, radicchio has a sweeter, more nuanced flavor profile. You might find charred radicchio on a restaurant menu, and the vegetable is common in Italian cuisine.

Radicchio

Ingredients for radicchio salad

Working with this ingredient in the past (in this endive salad, for example), we noticed one overriding characteristic: radicchio tastes bitter. To balance out the bitterness, we’ve prefer not to have an entire salad of the purple leaves: it’s much too strong. Instead, balance radicchio with other greens, like butter lettuce, baby arugula, mizuna, or other mild greens. Adding fruit like pears or apples also helps to balance with sweetness, and strong cheeses pair well too.

Here are the ingredients for this radicchio salad:

  • Radicchio
  • Butter lettuce, baby arugula, baby mizuna: You can use any type of mild green. We like the texture of baby arugula or baby mizuna, which is a green similar to arugula but not as peppery. Avoid mature arugula as it is much too spicy.
  • Pear: Use a ripe pear or substitute a green or red apple.
  • Shallot: The mild flavor of shallot pairs well here. Red onion works too.
  • Almonds: Making toasted almonds brings out their nutty flavor, or for a fancy salad use pine nuts.
  • Cheese: Goat cheese crumbles, feta, or gorgonzola cheese work well (we like goat cheese best). For a vegan salad, omit the cheese.
  • Herbs: Fresh mint bring a pop of fresh flavor.
  • Citrus vinaigrette: This homemade orange vinaigrette is essential to the flavor, as orange and radicchio are a common flavor pairing.
Radicchio Salad

Why toasting the nuts makes a difference

You might not want to spend the 5 extra minutes toasting nuts, but here’s why it’s important (and required, in our opinion!). Toasting nuts brings out at nutty essence to the flavor that’s otherwise undetectable. You have to taste it to believe it, but there’s a huge difference between a raw nut and a toasted nut.

Over here, we always toast our nuts before adding them to salads and desserts. You can toast nuts on the stovetop or in the oven. For salad, we typically use the stovetop since it’s so quick and it’s just a small quantity. Here’s How to Toast Nuts (2 Best Ways!).

For the orange vinaigrette

This radicchio salad goes hand in hand with the homemade vinaigrette: it’s got just the right sweet tart, zingy citrus flavor to contrast the bitterness of the purple leaves. It uses simple ingredients you’ll likely already have on hand in your pantry and fridge, with the exception of an orange. You’ll need to zest the orange, which we like to do with a microplane grater: it’s quick and easy to use. The ingredients you’ll need are:

  • Zest of one orange
  • White wine vinegar
  • Dijon mustard
  • Maple syrup or honey
  • Olive oil
Radicchio Salad recipe

Alternative dressings

This radicchio salad is the perfect fall salad or winter salad to pair with cozy dishes, but it works in any season. It’s great with chicken, seafood, pasta, pizza, and more! A few other dressings can work with this radicchio salad, though we love the orange vinaigrette the most. Here are a few homemade salad dressings to consider:

More salad recipes

There are so many different greens to highlight in salads: and it’s not just kale and spinach! Here are some of our favorite salads featuring different leafy greens:

This radicchio salad recipe is…

Vegetarian and gluten-free. For plant-based, dairy-free and vegan, omit the cheese.

Print
Radicchio Salad

Radicchio Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

Try this vibrant radicchio salad, the perfect side dish! Sweet pears, crunchy almonds, tangy goat cheese, and a bright citrus vinaigrette dress up a colorful bed of greens.


Ingredients

For the radicchio salad

  • 1 head radicchio, washed, dried and torn into bite-sized pieces
  • 1 head butter lettuce, washed, dried and torn into bite-sized pieces or 2 cups baby arugula or baby mizuna
  • 1 ripe pear, thinly sliced
  • 1 shallot, thinly sliced
  • 2 tablespoons toasted almonds (or pine nuts)
  • ¼ cup goat cheese crumbles (or feta or gorgonzola), optional
  • 1 handful fresh mint leaves

For the citrus vinaigrette

  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon orange zest
  • 2 tablespoons honey or maple syrup
  • ¼ teaspoon kosher salt
  • ½ cup olive oil

Instructions

  1. Make the dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Store refrigerated; the dressing will solidify when cooled so bring to room temperature before serving.
  2. Toast the nuts
  3. Prepare the radicchio, butter lettuce (if using), pear, shallot as noted above.
  4. On a large platter or on salad plates, place the radicchio pieces and butter lettuce or baby arugula or mizuna. Add the pear slices, then sprinkle over the sliced shallot, toasted nuts, goat cheese crumbles, and mint leaves. Drizzle with the orange dressing and serve.
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Radicchio Salad

A Couple Cooks - Recipes worth repeating.

Blackened Chicken

Experience the bold flavors and juicy perfection of blackened chicken! This simple recipe comes together in minutes for a flavor-packed…

A Couple Cooks – Recipes worth repeating.

Experience the bold flavors and juicy perfection of blackened chicken! This simple recipe comes together in minutes for a flavor-packed dinner idea. It’s great as is or served on sandwiches, salads, tacos, and more!

Blackened Chicken

Here’s a trick every home cook should know: how to make blackened chicken! This culinary magic transforms ordinary chicken breasts into flavor powerhouses with a smoky depth and a hint of heat. This recipe lets you to create a restaurant-worthy dish in the comfort of your own home, which works on its own with rice, on a sandwich, or cut into strips to top a salad or for tacos. It’s endlessly versatile, making it one of our top chicken recipes to make at home.

What is blackening?

Blackening is a style of cooking meat or fish in a cast iron skillet with a special blend of Cajun-style spices until the outside is crispy and blackened. This technique was popularized by celebrity Cajun chef Paul Prudhomme of Louisiana. He created a recipe for blackened redfish in a 1980’s cookbook that became an instant hit. Since then, blackening has become a popular technique used with different meat and fish, commonly chicken, salmon and shrimp.

Basic steps for blackened chicken

Blackened chicken takes about 15 minutes to make, making it a fantastic quick and easy dinner idea. The clean up does take a few minutes, but it’s worth it! Here are the basic steps for the process (or jump to the recipe below)

  • Butterfly the chicken by slicing the breasts in half. Chicken cutlets are the quickest and tastiest way to cook a chicken breast.
  • Pat the chicken dry and add blackened seasoning. This recipe uses a simplified version of our classic blackened seasoning for quick and easy prep.
  • Sear the chicken for 4 to 5 minutes per side. A stainless steel or cast iron pan get the best sear on the meat: avoid using a non-stick pan. Cook on medium high heat until it’s cooked through and at 165°F when measured with a food thermometer.
Blackened Chicken

Tips for butterflying the chicken

This blackened chicken recipe uses chicken cutlets, or butterflied chicken breasts, because it makes for the juiciest, most well-seasoned piece of meat. Chicken breasts are often very thick, making them tricky to cook evenly. Slicing the chicken breast in half horizontally (butterflying it) makes thinner pieces that cook quicker and more evenly, are easier to eat, and are better seasoned. You can buy a chicken breast already butterflied, which is marked on the package as butterflied or “cutlets”. If you buy regular chicken breasts, you can butterfly them yourself:

  • Place your hand over the top of the chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book.
  • Unfold the chicken breast, then cut along the fold to separate the two halves (each half is a cutlet).
How to butterfly a chicken breast

Ways to serve blackened chicken

Blackened chicken works well with a few side dishes, but it is also ultra versatile! Add it to salads, tacos, sandwiches and more for endless variations. Here are a few ways we like to serve it:

Chicken Tacos

How to clean your pan after blackening

After making blackened chicken, you’ll notice that the pan has a lovely blackened char as well. Don’t worry, it’s a;; part of the fun! Here are a few things to note about cleaning your pan:

  • Clean it right after eating. You can eat your food first, of course! But don’t leave it for hours or overnight or the black crust will solidify, making it much tougher to clean.
  • “Deglaze” the pan with water. Deglazing the pan is a cooking technique where you add wine or another liquid to loosen the browned bits from the bottom of the pan. You can use it for cleaning too! Simply place water in the pan and heat it on a burner over medium heat. When the blackened bits start to loosen, scrape them off gently with a wooden spoon or silicon spatula.
  • Use a non-toxic kitchen cleaner. If you have bits that are really stuck, we like to use a cleaner like Bon Ami.
Blackened Chicken

More blackened recipes

Blackening works as a cooking technique for many different proteins, from fish to shellfish. Here are a few more blackened recipes to try:

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Blackened Chicken

Blackened Chicken


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

Description

Experience the bold flavors and juicy perfection of blackened chicken! This simple recipe comes together in minutes for a flavor-packed dinner idea. It’s great as is or served on sandwiches, salads, tacos, and more!


Ingredients

  • 2 boneless skinless chicken breasts (1 to 1 1/2 pound, organic if possible), butterflied or cutlets
  • 1 to 1 1/2 teaspoons kosher salt
  • ½ teaspoon smoked paprika or sweet paprika
  • ½ teaspoon dried 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

Instructions

  1. Pat the chicken dry with a paper towel. If it is not already butterflied or in cutlets, slice it in half horizontally to make 4 pieces. 
  2. Season the chicken with salt, using 1 teaspoon for 1 pound chicken and up to 1 ½ teaspoons for 1 ½ pounds. 
  3. In a small bowl, mix together the smoked paprika, oregano, garlic powder, onion powder, cumin, black pepper, celery seed, and cayenne. Sprinkle the chicken on both sides with the seasoning mix.
  4. Add the olive oil to a large stainless steel or cast iron skillet* and heat over medium heat. Add the chicken and cook until browned and the seasoning is starting to blacken, 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 before serving. (See the section above on how to clean your pan after blackening.)

Notes

*You’ll get the best sear from a stainless steel or cast iron skillet; avoid non-stick surfaces. 

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

Keywords: Blackened chicken

A Couple Cooks - Recipes worth repeating.

Easy Manicotti

This manicotti recipe is pasta bake comfort food at its finest! This easy no-boil method lets you indulge in layers…

A Couple Cooks – Recipes worth repeating.

This manicotti recipe is pasta bake comfort food at its finest! This easy no-boil method lets you indulge in layers of creamy cheese and savory filling without the fuss.

Manicotti recipe

Looking for a cozy pasta bake? Try this manicotti recipe, classic Italian American comfort food at its finest! There’s something so irresistible about pasta tubes filled with three cheeses and bathed in garlicky, tangy tomato sauce. This recipe is truly the easiest way to make manicotti: you don’t even have to boil pasta! No stovetop cooking required, and no fumbling stuffing flimsy pasta tubes. Fill them dry, then pop them in the oven so you can enjoy all the creamy cheese and savory filling without the fuss!

What is manicotti?

Manicotti are large pasta tubes that are pointed at the end with ridges, intended to be stuffed and baked. The word comes from the Italian word manicotto, meaning “big sleeves.” Manicotti is a popular Italian American pasta bake where the pasta is stuffed with a ricotta filling that can be either meat filled or vegetarian.

What is the difference between manicotti vs cannelloni? Cannelloni are large tubes just like manicotti, but they’re smooth and have flat ends. They are most often served with a meat filling, whereas manicotti can be vegetarian or with meat.

Manicotti Recipe

What makes this the easiest manicotti recipe

As we researched this manicotti recipe, we saw the same complaint over and over: “Why is it so hard to fill manicotti?” Once you boil the pasta tubes, they can become very delicate and difficult to fill. You can also overcook them, risking rubbery pasta.

Instead, this manicotti recipe is a no boil recipe so the dry pasta cooks in the sauce while baking. You’ll fill the pasta tubes while they are dry, then add 1 cup water to the marinara sauce which is enough moisture to cook the pasta at the same time as baking. (Note that you don’t need to buy no boil pasta, just standard manicotti.) The pasta comes out perfectly al dente: it’s magical!

Boiling option

Of course if you prefer cooking the pasta, you can do that too! Boil the pasta tubes before baking, fill them using a pastry bag, remove the 1 cup water from Step 2, and shorten the bake time by 30 minutes!

Manicotti Recipe

Best ways to fill the pasta

Manicotti is notoriously tricky to fill. It’s easiest to use a pastry bag to fill the tubes, since it squirts the filling right in. But if you’re like me, you might like avoiding the mess and hassle of pulling out your pastry bag.

Since this recipe uses dry pasta, it’s easier to fill! You can simply use a long spoon or other utensil to fill the manicotti. It takes slightly longer than the pastry bag, but it does the job well!

Ingredients for this manicotti recipe

This manicotti recipe has a three cheese filling, stuffed ricotta, mozzarella and Parmesan cheese along with with spinach, garlic, and herbs. Don’t worry: meat lovers won’t miss the meat! This one went over extremely well with friends and family! If you prefer meat, you can substitute the spinach for ¾ pound cooked and seasoned ground beef or sausage. Here’s what you’ll need for this manicotti recipe:

  • Manicotti
  • Fire roasted crushed tomatoes
  • Garlic
  • Olive oil
  • Dried oregano
  • Dried tarragon (optional)
  • Frozen spinach
  • Ricotta, Parmesan and mozzarella cheese
  • Egg
  • Fresh parsely
  • Kosher salt and pepper
Manicotti Recipe

Fire roasted tomatoes, & why to avoid jarred sauce

You’ll notice from the list above that this manicotti recipe uses a homemade tomato sauce with fire roasted tomatoes, garlic, olive oil, and dried oregano. Fire roasted tomatoes are key to the flavor: they’re roasted over an open flame so their flavor is sweet and developed right out of the can. If you can’t find them, use your best quality canned crushed tomatoes and add ¼ teaspoon sugar.

Avoid substituting jarred marinara sauce in this recipe! We tested this recipe with jarred marinara sauce and the flavors tasted flat and uninspired. It takes just 5 minutes to stir together the marinara sauce for this recipe: don’t skip it!

What to serve with manicotti

Want to make this manicotti recipe into a meal? Here are a few great simple sides you can make that don’t require an oven while your manicotti bakes:

This manicotti recipe is…

Vegetarian.

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Manicotti recipe

Easy Manicotti Recipe


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6

Description

This manicotti recipe is pasta bake comfort food at its finest! This easy no-boil method lets you indulge in layers of creamy cheese and savory filling without the fuss.


Ingredients

  • 8 ounces manicotti (14 shells)
  • 28 ounces fire roasted crushed tomatoes
  • 2 garlic cloves, minced (divided)
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano, divided
  • 2 teaspoons kosher salt, divided
  • 10 ounces frozen spinach, thawed
  • 15 ounces ricotta cheese
  • ¾ cup grated Parmesan cheese, divided
  • 2 cups mozzarella cheese, divided
  • 1 egg
  • 2 tablespoons minced fresh parsley, plus ½ tablespoon for garnish
  • ¼ teaspoon dried tarragon (optional)
  • Black pepper, to taste

Instructions

  1. Preheat the oven to 375°F. 
  2. Make the tomato sauce: In a medium bowl, mix the fire roasted tomatoes, 1 clove grated or minced garlic, olive oil, 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Mix well until all the olive oil is incorporated. Stir in 1 cup water (this added moisture allows the dry pasta to cook while baking*).
  3. Squeeze all the liquid out of the spinach using a strainer over the sink. Mix the spinach, ricotta cheese, ½ cup Parmesan cheese, 1 cup mozzarella cheese, 1 minced garlic clove, egg, parsley, the tarragon, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and fresh ground black pepper to taste. 
  4. Spread 1 cup of the tomato sauce into the bottom of a 9 x 13” baking dish.
  5. Use a pastry bag or long spoon to place the filling into the dry manicotti pasta. Then place each pasta tube into the dish.
  6. Top with the remaining tomato sauce. Sprinkle the remaining 1 cup mozzarella cheese and ¼ cup Parmesan cheese. Cover with aluminum foil.
  7. Place the pan in the oven and bake covered with foil for 45 minutes, then uncover and bake for 15 minutes.  
  8. Garnish with additional chopped parsley. Allow to stand for 5 to 10 minutes before serving.

Notes

*This manicotti recipe is a no boil recipe so the dry pasta cooks in the sauce while baking. You’ll fill the pasta tubes while they are dry, then add 1 cup water to the marinara sauce which is enough moisture to cook the pasta at the same time as baking. (Important: you don’t need to buy no boil pasta, just standard manicotti.) If you prefer cooking the pasta, you can boil the pasta tubes before baking, fill them using a pastry bag, remove the 1 cup water from Step 2, and shorten the bake time by 30 minutes!

  • Category: Main dish
  • Method: Baked
  • Cuisine: Italian
  • Diet: Vegetarian

Keywords: Manicotti, manicotti recipe

A Couple Cooks - Recipes worth repeating.

Caesar Dressing Recipe

This homemade Caesar dressing recipe is creamy, garlicky, and made in minutes at home. The simple salad dressing is bursting…

A Couple Cooks – Recipes worth repeating.

This homemade Caesar dressing recipe is creamy, garlicky, and made in minutes at home. The simple salad dressing is bursting with flavor and perfect for salads, wraps, and more.

Caesar dressing

There’s something about the creamy, garlicky tang of Caesar dressing that is pure salad perfection. It’s as classic as a rich vanilla bean ice cream, or the salty crunch of a French fry hot from the fryer. Craving a rich, creamy Caesar but tired of the store-bought options? Try this homemade Caesar dressing recipe! It makes authentic-tasting salad dressing in minutes, bursting with fresh garlic, Parmesan cheese, and lemon juice. Drizzle it over romaine lettuce for a classic Caesar salad, or use it to elevate sandwiches, wraps, and more.

Caesar dressing ingredients

What’s in in Caesar dressing? This classic dressing may sound like it’s been around for centuries, but it was invented in the 1920’s. The story goes that Italian immigrant Caesar Cardini owned a restaurant in Tijuana, Mexico, and created Caesar salad on July 4, 1924. The original recipe had and egg and olive oil, which is essentially homemade mayonnaise, along with citrus, Worcestershire sauce, and Parmesan cheese.

Once you’ve tasted the homemade version of this salad dressing, you’ll never go back! Here are the ingredients in homemade Caesar dressing:

  • Mayonnaise: That signature savory creaminess comes from mayonnaise. Use a high-quality mayonnaise if you can: you can taste the difference.
  • Grated Parmesan cheese: Parmesan brings in a savory saltiness. Make sure to use grated (not shredded), which melds into the creamy texture.
  • Lemon juice: Fresh lemon juice brings in that signature tang. Don’t use bottled juice, since it doesn’t have the same fresh flavor as using a real lemon.
  • Anchovy paste or Worcestershire sauce: Anchovies are traditional, but apparently the original Caesar salad used Worcestershire sauce. Both add a savory umami to the dressing.
  • Fresh garlic: Fresh garlic is important; avoid using jarred or otherwise preserved garlic.
  • Dijon mustard: Dijon rounds out the tangy, savory flavor.
Caesar salad

So it has anchovies?

A classic Caesar dressing recipe typically anchovies or anchovy paste. This salty fish adds intensely salty, savory flavor (called umami) to dressings and sauces. Caesar dressing was invented by Italian immigrant Caesar Cardini in the 1920’s, who originally used Worcestershire sauce and not anchovies. However, anchovies became incorporated into the recipe by restaurateurs along the way, and they remain a common ingredient in the salad dressing today.

You can use either anchovy paste or anchovy fillets. You can find anchovy paste in your local grocery in a tube; then just store it in your refrigerator.

  • Do you have to use anchovies in Caesar salad? Not in this recipe! This recipe is so delicious that you can substitute Worcestershire sauce for the anchovies without losing any of the savory flavor. It just adds a little something extra. Or, make a vegetarian Caesar dressing by using a vegan Worcestershire sauce or this Worcestershire sauce substitute.
  • How many anchovies are in anchovy paste? If all you can find is whole anchovy fillets, blend 2 anchovy fillets to make 1 teaspoon anchovy paste. Keep in mind that anchovy paste has added vinegar and spices and is milder in flavor.

How to make this Caesar dressing recipe

This Caesar dressing recipe is very easy to make: you don’t even need a blender! Here are a few things to keep in mind when making this recipe:

  • No blender needed! Just whisk together the ingredients in a bowl.
  • Use a fine grater or microplane: To keep it extra creamy, use a fine grater or microplane on both the garlic and the Parmesan cheese. This helps the garlic and Parmesan melt right into the creamy texture of the dressing instead of making it chunky.
  • Don’t have one? Simply buy grated Parmesan cheese and finely mince the garlic with a knife.
Homemade Caesar salad dressing recipe

How to serve Caesar dressing

You can serve this Caesar dressing recipe in all sorts of ways, the most classic being the ubiquitous Caesar salad! But there are lots of other ways to use Caesar dressing. Here are a few of our favorite ways to use it:

Chicken caesar salad

Vegan variation

Want a plant-based or vegan variation? Whip up this Vegan Caesar Dressing! Unbelievably, it’s almost as good as the original. Here you’ll use a blender to mix chickpeas with Dijon mustard, garlic, olive oil and more. It might sound odd, but trust us. This Vegan Caesar Salad is just as dreamy.

More homemade salad dressing recipes

Love making homemade salad dressing? Ditch the grocery store bottles and opt for making our own! Here are some of our top favorite salad dressing recipes:

This Caesar dressing recipe is…

Pescatarian and gluten-free. For vegetarian, omit the anchovy paste. For vegan, go to Vegan Caesar Dressing.

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Caesar dressing

Caesar Dressing Recipe


  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: About 1 cup

Description

This homemade Caesar dressing recipe is creamy, garlicky, and made in minutes at home. The simple salad dressing is bursting with flavor and perfect for salads, wraps, and more.


Ingredients

  • 1 medium garlic clove, minced or grated
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons lemon juice (1/2 lemon)
  • ¾ cup high quality mayonnaise
  • ½ tablespoon Dijon mustard
  • 1 teaspoon anchovy paste (or Worcestershire sauce, optional)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Whisk together all the ingredients in a bowl. Store refrigerated in a covered jar (keeps at least 1 week).
  • Category: Salad Dressing
  • Method: Whisked
  • Cuisine: American

Keywords: Caesar dressing, Caesar dressing recipe, Caesar salad dressing, Caesar salad dressing recipe, Caesar dressing ingredients, Homemade Caesar dressing

A Couple Cooks - Recipes worth repeating.

15 Easy Mixed Drinks (2 to 3 Ingredients)

Here are the best easy mixed drinks to try! These two and three ingredient cocktails take minutes to make. There…

A Couple Cooks – Recipes worth repeating.

Here are the best easy mixed drinks to try! These two and three ingredient cocktails take minutes to make.

Easy Mixed Drinks

There are cocktails that are easy to make, and then there are seriously easy cocktails. You know, the kind that require just 2 or 3 ingredients? Here at A Couple Cooks, we’re cocktail experts and certified mixologists with 300+ cocktails in our library. Some of them have fancy ingredients and techniques, but here’s a secret. There are lots of classic cocktails that are ultra simple and barely require thinking at all!

Here’s our list of the top easy mixed drinks to make! After making hundreds of cocktail recipes, here’s the criteria for what makes an easy cocktail:

  • 2 to 3 ingredients: Two ingredient cocktails are ideal, three ingredients tops.
  • No weird ingredients: Gotta stick to the basics. (No absinthe or chartreuse allowed.)
  • Ideal if it’s mixed in the glass. Then you don’t have to dirty a cocktail shaker! Most of the cocktails below are mixed in the glass, though a few use a cocktail shaker or mixing glass.
  • Must be able to make it in under 5 minutes. All of these are quick and simple: we promise!

And now, thetop easy mixed drinks to try!

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Moscow mule

15 Easy Mixed Drinks (2 to 3 Ingredients!)


  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 minutes
  • Yield: 1 drink

Description

One of the best easy mixed drinks of all time: the classic Moscow mule! It’s bold and bubbly, made right in the glass with vodka, lime and ginger beer.


Ingredients

  • 2 ounces (¼ cup) vodka
  • ½ ounce (1 tablespoon) fresh lime juice
  • 4 ounces (½ cup) ginger beer
  • For the garnish: lime wheel or wedge, fresh mint (if desired)

Instructions

  1. In a copper mug or glass, pour in the vodka, lime juice, and ginger beer.
  2. Add ice and garnish with a lime slice. Serve immediately.
  • Category: Drink
  • Method: Poured
  • Cuisine: Cocktails
  • Diet: Vegan

Keywords: Easy mixed drinks

More cocktails!

Outside of these rum cocktails, there are so many great cocktail recipes! Here are some of our best cocktail collections:

A Couple Cooks - Recipes worth repeating.

Apple Walnut Salad

Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s…

A Couple Cooks – Recipes worth repeating.


Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s an easy side dish or add protein for a satisfying lunch!

Apple Walnut Salad

Need a delicious salad recipe that goes with just about anything? (We’re always game for ideas.) Try this apple walnut salad! The mix of crisp apples, crunchy walnuts, chewy cranberries and a sweet-tart dressing makes a symphony of textures and flavors. It’s perfect as a side dish, but add protein and it also works as a main meal! You can swap out the dressing and mix-ins to make dozens of variations on the theme, making it endlessly versatile for any time and occasion.

Ingredients in apple walnut salad

An apple walnut salad works in many ways: there are many types of dressings and ways to accessorize the apples. And don’t forget about the classic Waldorf salad of apples, walnuts and grapes with a creamy mayo-based dressing! This apple walnuts salad is all about minimal ingredients with maximum impact. It’s fancy enough for entertaining, yet simple enough to pair with an easy weeknight meal. Here’s what you’ll need for this tasty green salad:

Apple Walnut Salad

Best types of apples for a salad

Make sure to use a crisp tart apple variety in this apple walnut salad. Of course, you can use any apple you have on hand! But it’s nice to use an apple that has a hearty crunch when you bite into it, and a hint of tart to make the flavor pop. Here are our top apple varieties for a salad:

  • Pink Lady: This is our favorite type of apple: the flavor is intensely sweet tart and it has a lovely, bright red color.
  • Granny Smith: Granny Smith is great for salads, though we recommend using it with another red apple for color contrast.
  • Honeycrisp: This variety is a bit sweeter and juicier than Pink Lady, but still a great option.

Dressing variations

This apple walnut salad is delicious with the maple vinaigrette listed in the recipe below. However, it works very well with other dressing ideas as well! Here are some top salad dressings that work with the flavors of this salad:

Apple Walnut Salad

Apple walnut salad topping ideas

Want to mix up the toppings for this apple walnut salad? The sky is the limit! Keep the greens, apples, and walnuts steady and add additional cheese, nuts or other mix ins for a versatile side. Here are some of our top ideas:

  • Feta crumbles or goat cheese crumbles add a pop of salt and a visual appeal.
  • Dried cherries, pomegranate seeds, or raisins can stand in for the cranberries.
  • Parmesan, gorgonzola, gouda, or Manchego also work for the cheese.
  • Try adding a handful of almonds, pecans, pistachios, or hazelnuts alongside the walnuts.
  • Using pepitas is another fun way to mix up the crunchy elements.

Add protein to make it a main dish

Lastly, it’s simple to turn apple walnut salad into a main dish. Simply top with protein! The flavors in this salad work well with chicken, shrimp, salmon, and even tofu as a vegan salad option. Here are some recipes for cooking the protein:

More salad recipes

Love eating salads? We are salad obsessed around here! Here are some of our top favorite salads:

This apple walnut salad recipe is…

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

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Apple Walnut Salad

Apple Walnut Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s an easy side dish or add protein for a satisfying lunch!


Ingredients

For the apple walnut salad

  • ½ cup walnuts
  • 1 crisp tart apple (like Pink Lady)
  • 8 cups mixed greens or tender lettuces (like butter or Bibb lettuce, frisee, etc)
  • ¼ cup dried cranberries
  • 1 handful sliced red onion* (or shallot)
  • ¼ cup feta cheese crumbles (optional; not shown)

For the dressing

  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider or white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil
  • Fresh ground black pepper (optional)
  • To make it a main: Blackened Chicken, Sauteed Shrimp, Baked Salmon, or Baked Tofu

Instructions

  1. 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 slightly darker brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  2. Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).
  3. Thinly slice the apple.
  4. Place the greens on a large platter or individual plates. Top with apple slices, toasted walnuts, dried cranberries, and red onion slices. If desired, add a sprinkle of feta cheese. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)

Notes

*To remove some of the strong flavor of the red onion, you can soak it in cold water for 5 to 10 minutes before assembling the salad.

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

Keywords: Apple walnut salad,

A Couple Cooks - Recipes worth repeating.