Homemade Lime Sherbet

Lime sherbet is zingy, citrusy and so refreshing! Make it at home and it’s exceedingly better than store-bought. Here’s an…

A Couple Cooks – Recipes worth repeating.

Lime sherbet is zingy, citrusy and so refreshing! Make it at home and it’s exceedingly better than store-bought.

Lime Sherbet

Here’s an easy frozen dessert that will have citrus lovers shouting from the rooftops: homemade Lime Sherbet! Make it homemade with real limes and it’s transcendental: creamy and unbelievably zesty, with a pure flavor that easily trumps any store-bought variety. There’s something about real limes that can’t be beat. This nostalgic recipe is a fun summer treat: and it’s simple to make at home with an ice cream maker. Here’s how!

Try them all! Go for Rainbow Sherbet, Orange Sherbet or Raspberry Sherbet.

Ingredients in lime sherbet

What’s sherbet anyway? Sherbet is a frozen dessert made with fruit, sugar, and cream or milk that’s churned like ice cream. The dairy gives lime sherbet a creamier mouthfeel than lime sorbet, which has no dairy (and tastes icier). Sherbet is like a lighter spin on ice cream: sherbet has 1 to 2% milkfat, whereas ice cream has at least 10% milkfat. The ingredients for lime sherbet are simple; here’s what you’ll need:

  • Granulated sugar
  • Lime juice
  • Lime zest
  • Whole milk

Blend all ingredients in a blender (see quantities in the recipe below), then churn in an ice cream maker. Place in the freezer for 2 hours and it’s ready. It’s that simple!

Lime Sherbet

Food coloring is optional

One optional ingredient in lime sherbet? The food coloring. You may be an all natural style cook who likes to avoid food coloring. But if you want that electric verdant green of the lime sherbet you’ll find at the store or an ice cream shop, you’ll need just two drops of green food coloring. It will look too bright at first, but don’t worry: the color tones down after churning it.

Don’t want to use food coloring? The sherbet will look nearly white in color. You may want to see the lime zest in this case. If so, skip the blender and simply mix everything together in a pitcher or bowl and churn immediately.

Working with an ice cream maker

An ice cream maker is a great investment that you can use it to make sorbets, sherbet and ice creams all year round. It’s easy to use and very versatile. Here are a few tips for working with this tool:

  • Find a quality ice cream maker. Here’s the 2 quart ice cream maker we use. It’s very durable and has held up well over the years.
  • Freeze the base in advance. Make sure to freeze the base of the ice cream maker overnight before making this recipe (unless you have a fancy ice cream maker that doesn’t require this). If you forget, try freezing the base for at least 4 hours. Give it a shake and if you still hear liquid inside, it’s not fully frozen: freeze it for another hour or two until solid.
Lime Sherbet

Make ahead & storage for lime sherbet

Homemade sherbet tends to hold up well in the freezer, though it generally tastes best the day it is made. You’ll need about 30 minutes to make and churn it, then another 2 hours to freeze it in the freezer prior to serving. Here are some tips for make ahead and storage:

  • Line a storage container with parchment paper. This helps so the sherbet doesn’t freeze to the edges of the container and makes it easier to defrost.
  • Churn at least 2 hours in advance of serving (or you can eat right away with a soft texture). Placing in the freezer for 2 hours makes it have a scoopable texture. Of course, if you want to eat it right away after churning, that works too! It just has a very soft texture that melts quickly.
  • Leftovers save 1 week, but defrost at room temp for about 10 minutes. Make time to leave out the container on the counter for about 10 minutes until it defrosts enough to scoop. You can technically freeze for longer than 1 week, but the texture starts to become very icy over time.
Lime Sherbet

More sherbet and sorbet recipes

Love frozen desserts? Here are a few more sorbets and sherbets you’ll love:

This lime sherbet recipe is…

Vegetarian and gluten-free.

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Lime Sherbet


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 2 ½ cups (4 servings)

Description

Lime sherbet is zingy, citrusy and so refreshing! Make it at home and it’s exceedingly better than store-bought.


Ingredients

  • 1 cup fresh squeezed lime juice (7 to 8 large limes)*
  • ½ tablespoon lime zest
  • 1 cup granulated sugar
  • 1 cup ice
  • 1 cup whole milk
  • 2 drops green food coloring (optional)

Instructions

Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

  1. Place the lime juice, lime zest, sugar and ice in a blender and blend until sugar is dissolved. Stir in the whole milk and food coloring.
  2. Pour the mixture into an ice cream maker and churn for 20 to 25 minutes, until the texture becomes frosty and creamy. Line a container with parchment paper and add the sherbet. Place it in the freezer and freeze for 2 hours to allow it to come to a scoopable texture. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 10 minutes before scooping.
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Lime sherbet

A Couple Cooks - Recipes worth repeating.

Caprese Skewers

Caprese skewers are a fun and easy summer appetizer! This spin on the classic salad is ideal to impress guests…

A Couple Cooks – Recipes worth repeating.

Caprese skewers are a fun and easy summer appetizer! This spin on the classic salad is ideal to impress guests or for a meal al fresco.

Caprese Skewers

Here’s a fun summer appetizer that pleases nearly everyone: Caprese Skewers! This easy appetizer is visually stunning and irresistibly tasty, spearing all the components of a Caprese Salad onto a skewer. There’s nothing better than basil and tomatoes in summer, and combined with seasoned mozzarella and a balsamic glaze: you won’t be able to eat just one!

Elements in caprese skewers

Caprese skewers are so simple, you barely need a recipe. What’s more fun than caprese salad on a skewer? We’ve got a few tips for maximum flavor in this pared back combination. Here are the ingredients you’ll need to make caprese skewers:

  • Ripe cherry tomatoes
  • Fresh basil leaves
  • Small fresh mozzarella balls (aka ciliegine) or marinated mozzarella
  • Italian seasoning, garlic powder and salt
  • Olive oil
  • Balsamic glaze
  • Short skewers
Caprese Skewers

For the mozzarella

Often, fresh mozzarella balls can be deliciously chewy but rather bland tasting. For this caprese skewers recipe, we wanted to punch up the flavors of the mozzarella! All you have to do is mix the balls with a hint of olive oil, Italian seasoning, garlic powder and salt: and it adds a big boost of flavor.

When you’re shopping for mozzarella, also look for ciliegine, the Italian word for this product. If you can find them, you can also use marinated mozzarella balls to add a tangy, herby undertone.

Use homemade or purchased balsamic glaze

Balsamic reduction is balsamic vinegar that has been heated and reduced until it thickens into a syrupy glaze. Caprese salad is often served with a flourish of this drizzle (especially in American restaurants). For these caprese skewers, it adds a nice visual interest as well as tangy pop to the flavor.

You can make an easy homemade balsamic glaze with balsamic vinegar, which takes about 10 minutes to reduce on the stovetop. It’s also very easy to find bottled balsamic glaze at the grocery store these days: and the flavor isn’t drastically different than homemade. Do what works for you!

Caprese Skewers

Serving caprese skewers

These caprese skewers are great for parties and hold up well when sitting at a buffet table. You can leave out caprese skewers for up to 2 hours at room temperature, then make sure to refrigerate due to the cheese.

You can refrigerate leftover skewers for a few days, but keep in mind: the basil can turn dark over time. If you’re making these ahead, make them no more than 3 hours in advance.

More summer appetizers

Summer is great for entertaining with parties, picnics, and cookouts! Here are some more fun summer appetizer ideas:

This caprese skewers recipe is…

Vegetarian and gluten-free.

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Caprese Skewers

Caprese Skewers


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 16 skewers

Description

Caprese skewers are a fun and easy summer appetizer! This spin on the classic salad is ideal to impress guests or for a meal al fresco.


Ingredients

  • 16 small fresh mozzarella balls (Ciliegine), drained
  • 1 teaspoon olive oil
  • ½ tablespoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • 32 round cherry tomatoes
  • 32 small fresh basil leaves
  • 1 tablespoon balsamic reduction (purchased or homemade)
  • 16 short skewers

Instructions

  1. Dry the mozzarella and toss in bowl with the olive oil, Italian seasoning, garlic powder and kosher salt.
  2. Thread each skewer as follows: cherry tomato, basil leaf (folded in half), mozzarella ball, basil leaf, cherry tomato. Place all skewers on a platter and drizzle with balsamic glaze. Serve immediately. Skewers can sit at room temperature up 2 hours (you can refrigerate leftovers but the basil can turn dark over time.). If making ahead, make no more than 3 hours in advance.
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Appetizer
  • Diet: Vegetarian

Keywords: Caprese skewers, caprese salad skewers

A Couple Cooks - Recipes worth repeating.

Celery Root Salad with Apple

You know that feeling when you eat the same foods over and again? Well, this is your solution to get variety. You won’t be able to after eating Celery Root Salat with Apple! It’s made from only 3 ingredients, so it’ll happen fast – plus, they’re all raw, so they will never even need heating …

You know that feeling when you eat the same foods over and again? Well, this is your solution to get variety. You won’t be able to after eating Celery Root Salat with Apple! It’s made from only 3 ingredients, so it’ll happen fast – plus, they’re all raw, so they will never even need heating up to stay fresh until meal time arrives (or if someone unexpectedly invites themselves over). And let me tell ya…the benefits don’t stop here: not only does our body absorb these vitamins more efficiently than any other food out on today.

How to choose the best ingredients for Celery Root Salad with Apple

Celery root: celery root is a vegetable that can be stored very quickly and for a long time in a cool and dry place. It can also be a refrigerator, and you can keep it here for up to 4 weeks. You will undoubtedly eat it at this time, even if you use this dinner salad.

Apple: we choose apples firm and fresh, rather sweet or sweet and sour.

Lemon juice: it’s best to squeeze the lemon juice yourself. How to get the most out of citrus juice or all the citrus fruits can be found in tips and tricks

Yogurt: I always choose Greek yogurt because the consistency of the cream in this recipe was sour cream. You can safely choose the light version or any other natural yogurt you like. Alternatively, you can make the yogurt yourself at home.

Tips and tricks

  • You will squeeze the lemon or citrus juice to the maximum when you first roll it on the table, pressing it gently. Of course, the fruit must be whole. Then, you will break it in half and squeeze the juice out with a squeezer.
  • If you don’t have a juicer, squeeze lemon juice through a strainer.
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Celery Root Salad with Apple

Celery Root Salat with Apple is an excellent way to get your daily intake of vitamins and minerals. It only takes three ingredients, so it's super easy! The veggies will last in the fridge for up four weeks without special purchases needed – that means you can make this delicious salad every week just like clockwork if wanted 🙂 There's also some great fiber from those umami-rich apples, which makes me think even more kindly toward my dinner plate each night.
Prep Time 15 minutes
Servings 4 people
Calories 55kcal

Ingredients

  • 200 gr Celery root
  • 1 Apple
  • 2 tbsp Lemon juice
  • 3 tbsp Yogurt
  • Salt and paper to taste

Instructions

  • Wash the celery well and peel it.
  • We rub on a coarse grater.
  • Wash the apple well and rub it on a coarse grater.
  • We add fresh lemon juice.
  • Season with yogurt and mix everything thoroughly.
  • Add salt and pepper to taste.

Nutrition

Calories: 55kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 57mg | Potassium: 230mg | Fiber: 2g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg

Fresh Peach Salad

This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.…

A Couple Cooks – Recipes worth repeating.

This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.

Peach Salad

When it’s the season, you’ve got to seize it: make all the peach recipes! Here’s the recipe we run to often: this fresh Peach Salad recipe! This one is a standout, pairing juicy ripe peaches with a sweet balsamic vinaigrette, punches of creamy goat cheese and nutty toasted almonds. Add pops of sweet corn and savory red onion slivers and it’s a total treat! We polished this one off the minute we were done taking these photos, and we’ve been making it all summer long.

Elements in this peach salad

The most important thing about this peach salad recipe? Only use juicy ripe peaches. If they’re hard when you give them a gentle squeeze, wait a few more days to make this salad: it’s worth it! Here’s what you’ll need to put it together:

  • Ripe peaches
  • Toasted almonds: it’s worth taking the extra few minutes to toast the almonds: it greatly enhances the nutty, crunchy flavor
  • Mixed greens: we like a mix of butter lettuce and other greens
  • Red onion: slice them French cut (length-wise) for best presentation (here’s a video!)
  • Canned corn: canned is easiest, but if you happen to have leftover grilled corn it’s divine! You can also use fresh corn cut from the cob.
  • Goat cheese or feta cheese: it’s best with chevre, but nearly as good with feta; omit for vegan.
  • Balsamic vinaigrette: make it homemade with balsamic vinegar, Dijon mustard, maple syrup, salt, pepper and olive oil.
Peach salad recipe

How to ripen peaches

When you shop for peaches, there’s a lot of variation in ripeness: you might find them rock hard or so juicy they’re almost bruising. If you start with hard peaches, you’ll need several days to ripen them (especially if they’re out of season). Here’s what to do:

  • Place the peaches in a paper bag.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
  • Gently close the top of the bag. This traps the gasses inside.
  • Wait for 1 to 5 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.

For the dressing: make it homemade!

You can use a stand-in salad dressing from the store here, but the best dressing is homemade! It’s simple to whisk together and tastes incredible. This one is a spin on our classic Balsamic Vinaigrette dressing. All you need to do is:

  • Whisk together balsamic vinegar, Dijon mustard, maple syrup and salt and pepper.
  • Gradually whisk in olive oil one tablespoon at a time until a creamy emulsion forms. It’s so quick and simple, and the flavor is outstanding: it will be become your go-to.
Salad with peaches

Variations on this peach salad

This summery peach salad is ripe for riffing on (yep, we said it). My mom recently made it with various substitutions and loved it. Here are a few ideas for components you can switch out:

More summer salads

Salads are king in the summer! Here are a few more tasty summer salads to try:

This peach salad recipe is…

Vegetarian and gluten-free.

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Peach Salad

Fresh Peach Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.


Ingredients

For the salad

  • ¼ cup sliced almonds
  • 6 to 8 cups mixed greens (we like a mix of butter lettuce and other greens)
  • 3 small (or 2 large) ripe peaches
  • 1 handful red onion slices
  • ½ cup canned corn, drained (or fresh corn or grilled corn)
  • 2 ounces soft goat cheese, crumbled (or feta cheese; omit for vegan)

For the dressing

  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • ¼ cup olive oil

Instructions

  1. Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  2. Prep the fresh ingredients: Slice the peaches. Thinly slice the onion.
  3. Make the dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, kosher salt, and several grinds of fresh ground black pepper until thick and emulsified.
  4. Serve: To serve, top the greens with the peaches, almonds, red onion, goat cheese, and corn, then drizzle with the dressing. Serve immediately. 
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Peach salad, peach salad recipe, salad with peaches

A Couple Cooks - Recipes worth repeating.

Juicy chicken in herbs roasted in salt

The chicken will be crispy on the outside and juicy in-between. The salt and herbs enhance its flavor, giving it an extra zing that even your favorite broiler can’t match! How to choose the best ingredients for Juicy chicken in herbs roasted in salt Chicken: Choose the best quality chicken you can. Free-range ones that …

The chicken will be crispy on the outside and juicy in-between. The salt and herbs enhance its flavor, giving it an extra zing that even your favorite broiler can’t match!

How to choose the best ingredients for Juicy chicken in herbs roasted in salt

Chicken: Choose the best quality chicken you can. Free-range ones that are not fed with artificial fodder will be the tastiest. Choose it for its appearance where the skin is pale pink, meringue shades of yellow will mean the chicken has been fed corn, and it will also be a good buoyancy option. Avoid white, blue, and, above all, glowing colors. This means the chicken isn’t fresh. 

Salt: for the salt, you can choose the most ordinary, cheapest stone. It doesn’t have to be with unique accessories. After such baking, the salt will not be reusable. It only has to keep the water in the chicken to keep it juicy.

Tips and tricks

  • Chicken can be prepared in herbs the day before then, and it will be even more aromatic.
  • If you use chili flakes, it is good not to rub the chicken with your bare hands because the capsaicin contained in chili cannot be washed off only with water and soap. Unfortunately, this means that the smoking relationship will remain on your hands, and you can have unpleasant consequences if you touch your eyes, for example.
  • However, if your hands contain spicy ingredients, wash them thoroughly with water and soap and then brush them with oil or olive oil, which will eliminate capsaicin, an aromatic compound in chili.
  • If you have fresh herbs, you can also put a sprig of rosemary or thyme inside the chicken. This will make the aroma even more spread over the whole chicken.
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Juicy chicken in herbs roasted in salt

Juicy chicken in herbs roasted in salt will be crispy on the outside and juicy in-between. The salt enhances its flavor, giving it an extra zing that even your favorite broiler can't match!
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Calories 1560kcal

Ingredients

  • 1 1/2 kg chicken
  • 1 kg salt
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 1/2 tsp salt
  • 1 tsp granulated garlic
  • 1 tap sweet pepper powder
  • 1/2 tsp chili powder or chili flakes

Instructions

  • It is best to soak the chicken in cold water for about 1 hour. If the water is red, change the water during the rain or wash the chicken, dry it, rub it with mixed herbs and leave it in the refrigerator for 2-3 hours as long as we have time
  • Then sprinkle salt on the baking tray and put the chicken on the plate.
  • Bake in a preheated oven to 170 degrees C / 338 degrees F / Gas mark 4
  • Baking time is about 1.5 hours.
  • The chicken will be very juicy because the salt keeps most water in it during baking.

Nutrition

Calories: 1560kcal | Carbohydrates: 3g | Protein: 135g | Fat: 109g | Saturated Fat: 31g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 45g | Trans Fat: 1g | Cholesterol: 540mg | Sodium: 391574mg | Potassium: 1490mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1106IU | Vitamin C: 15mg | Calcium: 333mg | Iron: 10mg

Green Smoothie Fat Burn with Kale

The healthiest and most delicious smoothie you will ever try is just a few ingredients away. With kale, kiwi fruit (for vitamin C), and apples with their fiber that keep our bodies running smoothly – this drink has it all! The best part? You can replace one meal per day by making yourself such an …

The healthiest and most delicious smoothie you will ever try is just a few ingredients away. With kale, kiwi fruit (for vitamin C), and apples with their fiber that keep our bodies running smoothly – this drink has it all! The best part? You can replace one meal per day by making yourself such an amazing snack so not only do we get cleansed from inside out but also look good doing it too.”

How to choose the best ingredients for Green Smoothie Fat Burn with Kale

Kale: kale is a variety of cabbage with long, green, wrinkled, and rather hard leaves. Kale contains large amounts of protein, fiber, and vitamins, especially the C, K, and B groups. It is also a rich source of valuable elements such as magnesium, iron, zinc, phosphorus, minerals, calcium and potassium, and sulforaphane, one of the most vital antioxidants. We choose fresh vegetables, they will be the best, but if we do not have them, they can also be a frozen version.

Kiwi: kiwi is a wonderful fruit that contains vitamin bombs. To check whether the kiwi is ripe, press it gently. If the skin bends, it means it is ripe. If it is very soft, most likely the fruit is overripe and unfit for eating. Kiwi ripens only after picking from the bush and is a durable fruit in transport, so we do not have to worry that it loses valuable ingredients during transport.

Apple: apples contain innumerable amounts of vitamins, and they have a long shelf life because they survive from one harvest to another if kept in a cool place. Of course, it is best to choose apples straight from the orchard, but if they are not sprayed before serving, it is good to wash them well because they are beautiful and shiny. The ones from the store are usually waxed.

Lemon juice: lemon juice is another fruit product that contains antioxidants and vitamins to help cleanse the body of toxins. Lemon is very durable; most available are ripe and ready to eat. We only use fresh juice squeezed straight from this fruit.

Tips and tricks

  • Usually, apples that are available in stores are artificially waxed (an artificial product that harms our bodies). To remove it, dip the apple in hot water for about 10 seconds and wipe it thoroughly. Then, it is time to remove the synthetic paraffin from the apple shell and, at the same time, keep all the health properties that are in the fruit.
  • To squeeze as much juice out of the lemon as possible, first, roll it gently by pressing on the rind.
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Green Smoothie Fat Burn with Kale

The healthiest and most delicious smoothie you will ever taste! This drink is perfect for those who want to lose weight. It helps cleanse your body, gives energy levels a boost, and makes sure that the skin has all of its moisture requirements met to be radiant like never before with just one sip from our fantastic concoction. We're talking about replacing breakfast or lunch altogether here, folks, because there's no need anymore when you can make themself and ready-to-serve.
Prep Time 10 minutes
Servings 1 portion
Calories 219kcal

Ingredients

  • handful of kale
  • 2 Kiwi fruit
  • 1 apple
  • 1/2 lemon juice
  • 150 ml water

Instructions

  • Wash the kale thoroughly. I cut off the more rigid stalks. And so I put it into the blender.
  • Cut the kiwi in half, take the spoon out of the middle, and put it into a blender.
  • Wash the apple, cut it into pieces, and put it in a blender.
  • Squeeze the juice of half a lemon into the prepared vegetables and fruit. Pour all water and mix.
  • The best thing is to drink it straight away.

Nutrition

Calories: 219kcal | Carbohydrates: 52g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 571mg | Fiber: 10g | Sugar: 36g | Vitamin A: 258IU | Vitamin C: 150mg | Calcium: 80mg | Iron: 1mg

Smoked Salmon Pasta

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh…

A Couple Cooks – Recipes worth repeating.

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh dill.

Smoked salmon pasta

It’s hard to tire of the rich, buttery goodness of smoked salmon: it’s ideal for pairing with everything from bagels to dip to appetizers. Here’s the newest way we’ve fallen hard for it: Smoked Salmon Pasta! Imagine: chewy al dente pasta, bathed with a creamy sauce punctuated by bright lemon zest and herbaceous fresh dill. It’s hard not to be head over heels about this one! It’s extremely versatile: try it as an easy dinner, a fun brunch idea or picnic pasta salad.

Ingredients in this smoked salmon pasta

This smoked salmon pasta is designed as fast and easy meal, using a protein that’s totally no cook: smoked salmon! It makes it simple to throw into the pasta after you cook it, using cream cheese to make a quick and creamy sauce. Here’s what you’ll need:

  • Smoked salmon: Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon)
  • Short cut pasta like penne, rigatoni, or farfalle
  • Cream cheese
  • Olive oil
  • Grated Parmesan cheese
  • Garlic powder, onion powder, salt and pepper
  • Lemon zest
  • Fresh dill
Smoked salmon pasta

Tips for smoked salmon pasta

This recipe is as easy as they come: boil the pasta, add the sauce ingredients, stir it up and add smoked salmon! There are a few things to note about the method and what to expect. Here’s what to know:

  • Make sure to cook the pasta to al dente. This means “to the bite” in Italian: ideally when it’s tender with a small white speck inside when you bite into a piece. Boil it a few minutes less than the package instructions indicate, and start taste testing early!
  • Save the pasta water! This ingredient will be used to make a creamy sauce. It’s easy to forget (been there), so my mom shared a tip with us. Place a liquid measuring cup inside your strainer. When you go to dump the pasta, you’ll remember to remove the liquid!
  • The texture is best when served immediately. This smoked salmon pasta is best when the pasta is freshly cooked and it’s warm: especially since you use the pasta water to help create the sauce. You can eat it later, but it does get drier in texture. More on that below!
Smoked salmon pasta

Leftovers and storage instructions

Want to save this smoked salmon pasta for later, or make it in advance? Here’s what to know:

  • Make ahead tip: The best way to prep in advance? Measure out all your sauce ingredients and place them in a covered container in the fridge. Then cook the pasta and dump them in when you’re ready to serve.
  • Leftovers become dry with refrigeration. They store up to 3 days refrigerated, but you’ll notice the texture becomes drier. You can reheat the pasta with a splash of water on the stovetop, and revive the flavors with a pinch or two of salt.

And that’s it! We hope you love this smoked salmon pasta as much as we do. It disappeared very quickly at a dinner we made for my parents recently!

More smoked salmon recipes

Smoked salmon is ideal for quick and easy meals because it’s a healthy protein that requires no cooking! Here are some of our top smoked salmon recipes:

This smoked salmon pasta recipe is…

Pescatarian. For gluten-free, use gluten-free pasta.

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Smoked salmon pasta

Smoked Salmon Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 servings

Description

This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh dill.


Ingredients

  • 12 ounces penne (or other short-cut pasta like rigatoni, farfalle, etc.)
  • ½ cup cream cheese (1/2 8-ounce block)
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 6 to 8 ounces smoked salmon*, flaked into pieces with a fork
  • Zest from 1 lemon
  • 2 tablespoons fresh dill

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook the pasta until it is al dente, testing a few minutes before the package instructions indicate. Using a glass liquid measuring cup, reserve 1 cup of the hot pasta water, then drain the pasta.
  2. Return the pasta to the pot. Add the cream cheese (broken into dollops), olive oil, grated Parmesan cheese, garlic powder, onion powder, kosher salt and a few grinds black pepper. Pour in ½ cup of the pasta water and toss until a creamy sauce forms; adding a splash of additional water as necessary to come to a creamy consistency.
  3. Add the smoked salmon (flaked into pieces with a fork), lemon zest, and fresh dill. Gently mix, adding another splash of pasta water so that it’s creamy. Serve immediately. (Leftovers store up to 3 days refrigerated, but you’ll notice the texture becomes drier. You can reheat the pasta with a splash of water on the stovetop, and revive the flavors with a pinch or two of salt.)

Notes

*Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon).

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Pasta

Keywords: Smoked salmon pasta

A Couple Cooks - Recipes worth repeating.

Blueberry Banana Bread

This blueberry banana bread recipe is sweet and moist, punctuated by sweet tart berries! It’s the perfect treat for anytime.…

A Couple Cooks – Recipes worth repeating.

This blueberry banana bread recipe is sweet and moist, punctuated by sweet tart berries! It’s the perfect treat for anytime.

Blueberry banana bread

If there are two fruits that go hand in hand, it’s tart blueberries and fruity sweet banana. They meet in perfect harmony in this Blueberry Banana Bread recipe! Any kind of banana bread always hits the spot, but this one is a favorite around here. It’s moist, sweet, and punctuated by bursts of tangy purple berries. This quick bread is the ideal use for those brown bananas sitting on your counter. Here’s how to make it!

Ingredients in blueberry banana bread

Blueberry banana bread is a standard sort of banana bread with blueberries mixed in. This recipe is just sweet enough, moist and banana-scented. As always, use the darkest, ripest bananas you can for best results. Here’s what you’ll need:

  • Ripe bananas
  • Fresh blueberries
  • Flour
  • Baking soda
  • Cinnamon and salt
  • Sugar
  • Neutral oil like grapeseed oil, organic vegetable oil or canola oil
  • Eggs
  • Vanilla extract
  • Turbinado sugar
Blueberry banana bread

Tips for baking blueberry banana bread

This blueberry banana bread is similar to any standard banana bread, with a few tricks for working with the blueberries. Here’s what to know:

  • Use an aluminum baking pan for best results. We’ve realized our ceramic and glass pans don’t cook as evenly. Use aluminum if you can!
  • Wash and dry the blueberries, then mix with flour. Dry the blueberries very well, then toss them with 1 tablespoon flour. This helps them to not sink in the bread while baking.
  • Bake 45 minutes, then add foil and bake 15 more. Adding the foil helps so the top doesn’t become too brown.

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? Here’s the thing: frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

Banana blueberry bread

Variations and mix-ins

Want to mix up this banana blueberry bread? Try adding a few mix ins to change the flavor profile! Here are a few ideas:

  • Chopped nuts: Add ¼ to ½ cup chopped almonds, pecans or walnuts
  • Lemon zest: Add 2 teaspoons lemon zest to the batter
  • White chocolate chips: White chocolate and blueberry go well together; add ¾ cup chips to the batter

And that’s it! Let us know what you think of this bread recipe in the comments below.

Diet variations

Want to make this blueberry banana bread recipe vegan? Replace the eggs with flax eggs: a simple mix of flax and water that you can make at home. Want gluten-free? Add blueberries to this Gluten Free Banana Bread (toss them with a bit of gluten free flour first).

More blueberry recipes

Got more berries? Here are a few more great blueberry recipes we love:

This blueberry banana bread recipe is…

Vegetarian. For vegan, use flax eggs.

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Blueberry banana bread

Blueberry Banana Bread


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

Description

This blueberry banana bread recipe is sweet and moist, punctuated by sweet tart berries! It’s the perfect treat for anytime.


Ingredients

  • 1 ½ cups all-purpose flour, plus 1 tablespoon
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 ¼ cups mashed very ripe bananas (3 medium bananas)
  • ¾ cup granulated sugar
  • ½ cup neutral oil
  • 2 large eggs (or flax eggs for vegan)
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh blueberries*
  • Turbinado sugar, for sprinkling

Instructions

  1. Preheat: Preheat oven to 350 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
  2. Wash and dry the blueberries.
  3. Make the batter: Add the 1 ½ cups flour, baking soda, cinnamon, and kosher salt to a bowl and mix. Mash the bananas in the bottom of a large bowl, enough for 1 ¼ cup. Whisk in the sugar, oil, eggs, and vanilla extract. Add to the bowl with the wet ingredients and stir together with a spoon.
  4. Prep the blueberries: Place the blueberries in a bowl and toss with 1 tablespoon flour. Gently fold all but ¼ cup of the blueberries into the batter. 
  5. Bake: Pour the batter into the prepared loaf pan and top with the reserved blueberries. Sprinkle the top with turbinado sugar. Bake 45 minutes, then add foil to loosely cover the top of the bread. Bake for another 15 minutes, until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees). The exact timing will depend on the size of the pan. 
  6. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

Notes

*Frozen blueberries can bleed into the batter and make it turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

  • Category: Bread
  • Method: Baked
  • Cuisine: Bread
  • Diet: Vegetarian

Keywords: Blueberry banana bread, banana blueberry bread, blueberry banana bread recipe, banana bread with blueberries

A Couple Cooks - Recipes worth repeating.

Raspberry Iced Tea

This fresh raspberry iced tea is bursting with tangy flavor! It’s easy to make with real berries, ideal for casual…

A Couple Cooks – Recipes worth repeating.

This fresh raspberry iced tea is bursting with tangy flavor! It’s easy to make with real berries, ideal for casual sipping or entertaining.

Raspberry Iced Tea

Here’s a bright beverage that’s perfect for warm weather: Raspberry Iced Tea! This recipe uses real berries to infuse a tangy pop into this summertime drink. It’s balanced with just the right sweetness to make the berries sing. What’s more fun than adding fresh fruit to tea? This one is great for outdoor entertaining and festive occasions, or for casual sipping on your patio (we like both). The flavor is beyond refreshing, and making it homemade is loads tastier than store-bought. Here’s how it’s done!

Ingredients for raspberry iced tea

Making raspberry iced tea is simple: no need to simmer a raspberry syrup on the stovetop! You’ll simply blend the berries with water and sugar, then add them to tea and chill. Here are the ingredients you’ll need:

  • Frozen raspberries: Frozen berries are much more economical than fresh, and the flavor is great. Feel free to use fresh if you have them!
  • Lemon: fresh citrus accentuates the sweet tart berries
  • Sugar: sugar is necessary to balance the flavor here, otherwise it’s overly tart
  • Black tea bags: Black tea has the best flavor here. Keep in mind it has caffeine, but only about half the caffeine level that’s in a cup of coffee.
Raspberry Iced Tea

Tips for straining the raspberries

The main part of this raspberry iced tea that requires effort is straining the raspberries. Because raspberry seeds make unpleasant floaties in a drink, you’ll want to remove them as part of the process. Throw the berries in a blender with water, lemon juice and sugar, then blend until a puree forms. Here’s what to expect when you’re straining:

  • Use a fine mesh strainer. You want to remove all the seeds here, so a fine mesh strainer is key for getting a smooth syrup-like texture.
  • Use a spatula to gradually force the syrup through. It will take longer than you think! But keep forcing it through with a spatula until all the seeds are removed.
Raspberry Iced Tea

Garnishing the drink

If you’re using this raspberry iced tea for entertaining or parties, the garnish is where it’s at! Add some additional raspberries or lemon slices to the pitcher or each glass. Colorful straws also add a fun element: we like these striped paper straws.

Tip: If you don’t want to buy more raspberries, save out a handful for the garnish from the 2 cups you’re using for the pitcher. (Saving out a few doesn’t hurt!)

More types of iced tea

Iced tea is ideal for entertaining: we love it in the summer for cookouts and barbecues! Here are a few other iced tea ideas in addition to this raspberry iced tea:

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Raspberry Iced Tea

Raspberry Iced Tea


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 8 to 9 cups

Description

This fresh raspberry iced tea is bursting with tangy flavor! It’s easy to make with real berries, ideal for casual sipping or entertaining.


Ingredients

  • 8 cups water, divided
  • 6 black tea bags
  • 2 cups frozen* or fresh raspberries (8 ounces), plus more for garnish
  • ¼ cup fresh squeezed lemon juice (about 2 lemons)
  • ¾ cup sugar

Instructions

  1. In a saucepan, heat 4 cups water to a simmer. Turn off the heat and add the tea bags. Allow to steep for 5 minutes.
  2. Meanwhile, place the raspberries*, lemon juice, sugar and 4 cups water in a blender and blend until smooth. Strain the liquid through a fine mesh sieve into a bowl, using a spatula to push the liquid through (discard the seeds; this takes a few minutes to complete). 
  3. When the tea is steeped, remove the bags and pour it into the bowl with the raspberry water. Allow to cool until room temperature, about 10 minutes.
  4. Transfer the mixture to a pitcher and refrigerate at least 2 hours before drinking. Stores for up to 4 days.

Notes

*We prefer frozen berries because it’s much more economical and the flavor is great. Feel free to use fresh if you have them! If you’d like, save out a handful of the berries for garnishing the pitcher before blending.

  • Category: Drink
  • Method: Tea
  • Cuisine: Tea
  • Diet: Vegan

Keywords: Raspberry iced tea

A Couple Cooks - Recipes worth repeating.

Apple Nachos

Apple nachos are the best easy and healthy snack! This simple concept is irresistible to kids and adults alike. Confession:…

A Couple Cooks – Recipes worth repeating.

Apple nachos are the best easy and healthy snack! This simple concept is irresistible to kids and adults alike.

Apple Nachos

Confession: we often run out of snack ideas (even as cookbook authors!). Here’s a healthy snack that’s captured our 5 year old’s imagination, and subsequently ours: Apple Nachos! This simple combination of sweetened yogurt, almonds and apple slices is so refreshing and delicious, it’s hard to stop sneaking bites. It’s really just loaded apple slices, but it’s all in the branding, right? Here’s how to make this fun snack.

Ingredients in apple nachos

These apple nachos were inspired by our 5 year old, and now they’ve become a favorite family snacks! He picked out a kids cookbook from the library and as he was paging through, he landed on a picture of apple nachos. We made them together and from the first bite, he was hooked! This recipe is our spin on the concept from that book (Super Foods for Super Kids, which we’d recommend!). It’s so simple to whip up and a great way to incorporate healthy foods into your snacking, whatever your age. You’ll need:

  • Apples
  • Greek yogurt or plain yogurt
  • Maple syrup or honey
  • Peanut butter (optional; omit for nut allergies)
  • Sliced almonds
  • Cinnamon
Apple Nachos

Notes on the yogurt drizzle

This apple nachos recipe is so simple, you can whip it up without looking at a recipe. The drizzle is similar to our Yogurt Fruit Dip or Peanut Butter Dip, which we often make simply by stirring together the ingredients without measuring. Here are a few notes about the drizzle:

  • Use Greek or plain yogurt. Plain yogurt has a looser texture; Greek yogurt will be thicker.
  • Add peanut butter if desired, but it’s not required. We like it both ways.
  • If it’s thick, add water 1 teaspoon at a time to get to a consistency that’s easy to dollop onto the nachos. We add up to 1 tablespoon water when using Greek yogurt and peanut butter, but it all depends on the brand and type of yogurt and whether you’ve added PB.

Variations on apple nachos toppings

There are loads of ways to make apple nachos. You can keep them healthy-ish and simple like these, which we love because they’re super simple to put together and taste amazing. Or, you can style them as more of a dessert item. Here are a few more topping ideas:

  • Chopped pecans, peanuts or walnuts
  • Mini chocolate chips
  • Granola
  • Raisins
  • Peanut butter drizzle (warm it in the microwave so it’s easy to drizzle)
  • Caramel or chocolate sauce
  • Sprinkles
Apple Nachos

More apple recipes

Apples are so versatile for healthy snacks and cozy desserts! We love a good apple dip, and there’s nothing better a good crisp. Here are a few more apple recipes you’ll love:

This apple nachos recipe is…

Vegetarian and gluten-free. For vegan, use vegan yogurt.

Print
Apple Nachos

Apple Nachos


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4

Description

Apple nachos are the best easy and healthy snack! This simple concept is irresistible to kids and adults alike.


Ingredients

  • 2 apples
  • ½ cup full fat Greek yogurt (or plain yogurt)
  • 2 tablespoons pure maple syrup or honey, plus more for drizzle
  • 1 tablespoon peanut butter (optional; omit for nut allergies)
  • 3 tablespoons sliced almonds
  • Cinnamon, for dusting
  • Other toppings: granola, mini chocolate chips, etc.

Instructions

  1. Slice the apples.
  2. In a small bowl, mix the Greek yogurt, maple syrup or honey, and if using, peanut butter. If it is very thick, stir in up water a teaspoon at a time until it comes to a drizzleable consistency (depends on the brand and type of yogurt and whether you’re using peanut butter).
  3. Drizzle the yogurt sauce over the apples. Top with sliced almonds and a few pinches of cinnamon. If desired, add another drizzle of honey or other toppings. Serve immediately.

Notes

Inspired by Super Food for Super Kids by Noelle Martin

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

Keywords: Apple nachos

A Couple Cooks - Recipes worth repeating.