Gluten Free Archives - Two Healthy Kitchens

Mexican Chicken Fajita Casserole

Shelley — Thu, 21 Sep 2023 18:11:43 +0000

~ This family-favorite Mexican Chicken Fajita Casserole has all the flavors of restaurant-style chicken fajitas, in a super-simple baked dinner! Bonus: the base features protein-packed Mexican black beans and quinoa … with no pre-cooking needed (and you mix it up right in the baking dish). Seriously delicious, and soooooo easy! ~

(Originally published as Chicken Fajita Quinoa Bake {No Pre-Cooking!} on March 6, 2014. Updated photos, text and tips.)

This Recipe Is: • Make Ahead • Gluten Free •

This is how a family-favorite, restaurant-quality fajita dinner can actually happen, on even the busiest of nights.

And you’re the hero who delivers piping-hot chicken fajitas to the table, deliciously nestled in a cozy casserole dish. (No tortillas or messy jamming-the-fillings-into-a-wrap needed.)

And yep … you make it look easy! Because it IS!

I’m not exaggerating when I tell you this casserole is 100% THAT terrific. I’ve been making it for 10 years now (and first shared it here on my website back in 2014). Yet my family falls in love all over again, every single time they see it heading to the table.
#truth

The 3 Reasons You’ll LOVE This Chicken Fajita Casserole Recipe!

✔ Reason 1: It’s Crazy-Delicious!

I mean … chicken fajitas. Yum. Of course, that involves:

succulent, juicy chicken strips
crisp-tender onions and bell peppers
… all tossed in a super-simple but super-yummy blend of Mexican fajita spices

But then it gets even better. All that fajita-y goodness is perched on top of a glorious layer of:

salsa-flavored black beans and whole grains (Surprise – we’re substituting quinoa for boring ol’ rice – and you’ll be so glad we did!)

It’s fabulous straight outta the pan, or you can melt cheese on top, or you can toss on some traditional fajita toppings … whatever you feel like.

Yum yum and YUM!

✔ Reason 2: It’s So Darn EASY (Cheater Alert!)

Like I mentioned before, this meal can happen on even busy, busy weeknights. And you won’t even break a sweat as you flex your dinner-hero muscles and whip this up in a twinkling.

It calls on a couple of my favorite, speedy cheats: mix stuff up right in the pan, and don’t pre-cook anything you don’t have to.

That’s right. You don’t even have to pre-cook the quinoa, because it cooks merrily along with the rest of the casserole in the oven.

And you mix your casserole’s base layer right in your baking dish, instead of dirtying an additional bowl.

Oh! And you can either (1) prep it partially ahead or even (2) {woot woot!!} make it entirely ahead of time and quickly re-warm it whenever dinnertime happens to actually happen.

✔ Reason 3: It’s So Nutritious, Too!

Yep. As if you weren’t feeling fantastic enough already, serving up fajitas everybody loves, in the blink of an easy-peasy eye!

Well, you’re gonna feel even better because all that deliciousness your entire family is raving about (and stuffing in their mouths) is actually GOOD for them, too!

Lean chicken, loads of fajita veggies, black beans, PLUS protein- and fiber-packed quinoa!

With all of its nutritious upgrades, quinoa is a great choice to replace the rice you often find in typical, old-school Mexican chicken casseroles. (We use it as a starting base in other casseroles, too – like our Comforting Stuffed Pepper Casserole and our Italian Stuffed Zucchini Boats Casserole.) It works beautifully and adds such a wonderful nutrition boost!

You might also notice that some of the other Mexican chicken bake recipes out there involve calorie-laden ingredients like cream cheese, cream of chicken soup, or layers of tortilla chips. But that’s certainly not a healthy way to go, and mostly doesn’t fit with the fajita concept here, anyway. Simple ingredients are all you need in this family favorite, trust me!

So, yeah. You’re gonna feel great about this for ALLLLLL the reasons.

Ya ready??? Ok then! Let’s tackle this incredible fajita casserole recipe …

How to Make Your Easy Mexican Chicken Casserole

Another great thing about this recipe (as if it wasn’t great enough already) is that many of the ingredients you need are shelf-stable.

So you can keep most of it on hand, ready to toss together a cozy, comforting dinner with just a quick trip to grab some chicken and fresh produce. (Making it even easier to be a family Dinner Hero, with only the tiniest smidge of effort!)

Choosing Peppers and Onions

I prefer to make this recipe with a mellow, sweet onion and a colorful mix of red and green bell pepper.

But, if you prefer, you could go with (slightly “spicier”) yellow onion or even red onion (like we do with our Baked Shrimp Fajitas). And, you can mix up the pepper colors however you please. I will say, though, that I do like that red bell peppers are less bitter-tangy than using only green peppers alone. Orange or yellow bell peppers would offer a sweeter flavor, similar to a red pepper. See what looks good at your grocery store – the choice is really yours!

Ingredient Prep

Start by slicing your peppers and onion into fajita-sized strips.

You should end up with about 1½ cups of each pepper (3 cups of peppers total), and 1¾ – 2 cups of onion strips. But it’s pretty hard to shove veggie strips into a 1-cup measure, and you truly don’t have to be THAT precise. As long as you’re more or less in the ballpark, the amount should be just fine.

Similarly, slice your chicken breasts (or tenders) into fajita-sized, thin strips.

If you’re using tenders, it’s not strictly necessary to cut them down thinner, if you’re in a hurry. But if you have the time, I recommend cutting tenders (especially the larger ones) in half lengthwise. That creates thinner strips, with more surface area to be coated in the delicious fajita spices.

Prep Ahead!

You can slice up your veggies and chicken earlier in the day, or the day before you’re actually planning to serve your Mexican Chicken Casserole. Pop each ingredient into a separate, airtight container or baggie in the fridge … so tossing this recipe together at the last minute becomes even faster and EASIER than it already is!

When you’re ready to cook, here’s all you do …

Step #1

Preheat your oven to 400°F.

This hardly even counts as a step! Easy so far, right?!?

Step #2

Now here’s where the big cheater moves come in. Remember I told you about these?

You get to skip an ENTIRE cooking step! I know, right!?!? How cool is that!?!

You don’t have to pre-cook the quinoa!

And you don’t need an extra bowl here, either. Simply mix up your salsa, black beans, chicken broth, and quinoa right in a 9×13 baking dish. (I like to coat it with cooking spray first.)

The Magic of NOT Pre-Cooking Your Quinoa

When it first occurred to me to try cooking quinoa this way (back 10 or 11 years ago), I wondered if it would actually work. And why (if it did work) I hadn’t come across more recipes that used this {magical} method.

It seems so logical, right? If you can bake pasta without pre-cooking it (hint hint … try our 5-Ingredient Pizza Pasta Bake!) well, then why couldn’t quinoa work the same way? (These are the kinds of questions that keep food bloggers awake at night.)

If you follow THK, you know we did a big ol’ post about all the ins and outs of cooking quinoa. So, I’ve done a fair amount of research and testing when it comes to my pal, quinoa.

Still, I was so excited about the no-pre-cooking idea. Why hadn’t I seen this before? (Why, oh why, hadn’t I tried it before???) After all – you, my THK friends, know that I loooooove to skip steps if it gets a delicious dinner on the table even faster!

So I gave it a try. (I mean … what better way to see what would happen?)

I was actually shocked (and ridiculously excited) to find that … IT WORKED! Like a charm, actually! Truly like MAGIC!

Step #3

Ok, so once you’re done being crazy-excited about how easy the base layer is … it’s on to the also-easy step of adding BIG fajita flavor to your chicken and vegetables.

All you have to do here is toss your strips of peppers, onion and chicken with a bit of oil, and a super-simple seasoning combo of chili powder, cumin, garlic powder and salt.

Nothing fancy, but I promise it is so flavorful and soooooo good!

Then, you just spoon that fajita-seasoned chicken mixture over the quinoa mixture that’s waiting in your baking dish.

And it’s ready to pop in the oven!

Step #4

Bake your Fajita Chicken Casserole (covered with foil) for about 40-50 minutes.

The exact cooking time will depend on the thickness of your chicken and peppers, and on your brand of quinoa.

Basically, you’re looking for your chicken to be cooked through, for your veggies to be crisp-tender, for the liquid to be mostly absorbed, and for your quinoa to be done.

Checking Your Quinoa for Doneness

Quinoa’s perfectly cooked when most of it no longer looks like tightly closed white dots, but instead is tender with lots of visible quinoa “tails.”

In addition, although the base layer of your casserole may still be a little loose (it thickens some upon standing), you don’t want it to be really wet.

If you look closely at the picture above, you’ll see that only a few quinoa tails have appeared, and it’s still pretty brothy.

It’ll be ok at this stage, but I’d really recommend giving it a few more minutes in the oven for total “Casserole PERFECTION”!

Then, all that’s left to do is carry it to the table!

And looky there … see all those eager, smiling faces, as your family cheers and happily grabs their forks? Uh-huh. You did that. You made this dinner moment happen!

(And you don’t have to admit how easy it actually was. Bask in the praise, my friend. The glory is yours!)

How to Serve This Mexican Casserole Recipe

This recipe is, at its core, basically just chicken fajitas, reinvented in casserole form.

So, it makes sense to serve it up with your family’s favorite fajita toppings.

The usual suspects are shredded lettuce, chopped fresh cilantro, maybe even some chopped tomatoes or a squeeze of lime juice. Black olives, sliced green onions and canned green chiles could work, too. And I’d definitely vote for guacamole or chopped avocados. Salsa or hot sauce, if you’d like. Oooooh … how about some sour cream and cheddar cheese? (YES!)

Cheesy Options

You can certainly opt to simply offer shredded cheese at the table, and everyone can sprinkle on their own.

But for maximum, ooey-gooey-cheesy WOW factor, I like to sprinkle a little cheese on top of the finished casserole as it comes out of the oven, and then pop the baking dish back in, just long enough for the cheese to get melty.

You can run it under the broiler, too, if you want that browned-and-bubbled vibe. Mmmmmm … gooey cheese!

And what about side dishes?

Well, honestly, this Mexican Chicken Fajita Casserole is truly a complete meal-in-one.

At Mexican restaurants, classic fajitas are normally served with a side of refried beans and Mexican rice. But we’ve already worked black beans into the casserole, and we’ve got quinoa standing in for the rice … so there’s honestly no need to fuss with side dishes. And you can totally skip the flour tortillas, of course. Simple, simple!

But if you’d like to create an all-out Mexican fiesta (hey hey … like for a Cinco de Mayo feast!), I absolutely recommend this Mexican Street Corn Salad or this Corn Salsa (which doubles as a side salad).

You can be an absolute Dinner Hero, without even making a side dish, though. Really!

FAQs At-a-Glance

Can You Make This Mexican Casserole Ahead of Time?

You sure can! As mentioned above, you can prep and slice ingredients ahead of time. But you can also completely finish the recipe and bake the casserole ahead of time, cool it down and refrigerate it (as directed in the Notes section of the recipe card below). It’s great for meal prep, since you can reheat individual portions as needed. Just be sure to reheat it gently, so you don’t overcook the chicken.

How Healthy Is Fajita Chicken?

Well, that depends on factors like how much oil (with its added fat and calories) is used to sizzle up the chicken strips, and how much white rice or how many white-carb tortillas are along for the ride. In this fajita-style Mexican Chicken Casserole, we address the dilemma on multiple fronts, by limiting the calorie-filled oil, by working in lots of veggies, and by pumping up the fiber and protein with black beans and quinoa (instead of white rice).

What Spices and Seasonings Are Common in Fajitas?

The precise spice combination varies. It’s somewhat similar to taco seasoning, but fajita blends usually have a few extra spices and generally don’t include the cornstarch that’s often used as a thickener in taco blends. As an example, our basic, “classic” Homemade Fajita Seasoning includes 8 ingredients (garlic powder, chili powder, cumin, onion powder, salt, paprika, black pepper, and oregano), which is perfect for our Shrimp Fajitas. Not all of those spices are needed, though, in the simplified spice mixture we use in this casserole recipe (since we’re already packing in Mexican flavor from the jar of salsa).

Is Quinoa a Gluten-Free Grain?

Yep … quinoa is gluten-free. But, as we discuss in our article “How to Cook Quinoa (and Why You Should!)” it’s not technically a grain, even though it’s often lumped into discussions about whole grains. Fun fact alert: according to the Whole Grains Council, quinoa is actually botanically related to beets, chard and spinach.

Why Does Quinoa Have to Be Rinsed?

Quinoa has a bitter coating (called saponin) that naturally protects the crop against pests. That’s why it’s so easy to grow quinoa without pesticides and why quinoa is often able to be sold as organic – bonus! But, you want that bitter saponin layer to be rinsed away so it’s delicious to eat. Some brands are labeled as pre-rinsed, but all you need to do to rinse it at home is swish the quinoa in a sieve under running water until the water runs clear.

Bottom line: this fajita bake is always such an easy dinner and always, always so crazy-good!

Like I said, this recipe has been a fan favorite at my house for nearly a decade. (And always a great option on a busy weeknight!)

It’s the kind of meal where you keep scooping a tiny bit more onto your plate … and then just a tiny smidgen more … and then maybe just a little …

Because it’s too good to stop eating.

And I always feel fantastic knowing that I made a dinner my family enjoys this much, without fussing or stressing at all. Knowing that they truly love it … and that it’s also extra nutritious and good for them, too.

Whenever I make it, I feel like I’m winning on all fronts.

As dinner recipes go, this one’s a serious hero-maker. For oh-so-many reasons.

I hope you’re a Dinner Hero tonight, too, my friend! Enjoy!

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Mexican Chicken Fajita Casserole

The family-pleasing flavors of chicken fajitas, in a simple baked casserole! So easy, so delicious … a favorite for nearly a decade!

• Make Ahead • Gluten Free •

4.91 from 10 votes

Pin Print Save Rate

Prep Time: 15

Cook Time: 40

Total Time: 55

Yield: 13 cups (8 servings)

Ingredients

1 (16-ounce) jar of your favorite thick and chunky salsa (see note)
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
1 cup uncooked quinoa (rinsed if needed – see note)
1 red pepper, cut into strips (to equal about 1½ cups)
1 green pepper, cut into strips (to equal about 1½ cups)
½ of a large sweet onion, cut into strips (to equal about 1¾ – 2 cups)
1 pound chicken breasts, cut into strips, or 1 pound chicken tenders (see note)
1 tablespoon olive oil
3 teaspoons chili powder
2½ teaspoons ground cumin
2 teaspoons garlic powder
1½ teaspoons kosher salt
optional toppings for serving: shredded reduced-fat cheese, shredded lettuce, reduced-fat sour cream, avocados or guacamole, chopped cilantro or green onions, hot sauce such as Tapatío

Instructions

Preheat oven to 400 °F.
Mix salsa, black beans, chicken broth, and quinoa in a 9×13 baking dish coated with cooking spray.
In a large bowl, combine peppers, onion, chicken, oil, and seasonings until thoroughly combined. Spoon pepper mixture over quinoa mixture in baking dish.
Cover tightly with foil and bake for 40-50 minutes (depending on thickness of your chicken and peppers and your brand of quinoa), or until chicken is cooked through, veggies are crisp-tender, and quinoa is done (as shown in the photo in the article above, the quinoa will no longer look like tightly closed white dots but will instead be tender and you'll see lots of quinoa "tails").
Serve with desired toppings.

Notes

Salsa: We generally use a thick and chunky salsa for this recipe, but have also tested it with looser, less thick varieties. Either will work fine, so feel free to use whatever you have on hand. However, less chunky salsa will result in a runnier, looser casserole (which is still perfectly delicious). Either way, the casserole will thicken slightly upon standing.

Quinoa: If your quinoa is not pre-rinsed, then before you add it to the casserole, you will need to rinse it in a sieve, swishing it with your fingers until the water runs clear. We always look for pre-rinsed brands to save that step.

Chicken breasts or tenders: Even when using chicken tenders, we often still cut larger tenders in half lengthwise to create thinner, fajita-like strips with more surface area to be coated with the delicious fajita spices. If you’re in a hurry, though, you can use the tenders whole, although the meat won’t be as well coated in the spice mixture. Also, if using tenders, be sure that your butcher has done a good job removing the little white nub of tendon from the end of each tender. If not, you can cut that off. We generally find, however, that there’s no need to worry about removing the white wisp of tendon that extends all the way down through the tender, as it generally becomes unnoticeable after cooking.

Make-ahead tips: This casserole can be made completely ahead of time, and then portions can be reheated later as needed for quick meals or meal prep. The baked (and cooled) casserole will keep, covered, in the fridge for at least three days. Just be sure to reheat portions gently, so that you don’t overcook the chicken. We generally use the microwave, re-heating each portion just until warmed through, and then adding our toppings.

Nutrition

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Main Dishes

Cuisine: American

Diet: Gluten Free

Author: Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Tried this recipe?We’d LOVE to hear … please leave a star-rating!

So easy! Simply mix the uncooked quinoa directly in a 9×13 baking pan along with your salsa, black beans and some chicken broth.

The fajita strips just need a quick toss with the delicious Mexican spices, and they’re ready to nestle on top of the quinoa mixture for baking.

The post Mexican Chicken Fajita Casserole appeared first on Two Healthy Kitchens.

Grilled Asparagus with Parmesan, Lemon and Garlic

Shelley — Tue, 13 Jun 2023 14:26:07 +0000

~ This simple Grilled Asparagus recipe is easy and super flavorful! The perfectly crisp-tender spears cook on foil, right along with a speedy lemon-garlic “marinade” sauce. A sprinkling of parmesan is the perfect finishing touch. It’s a grilled side dish that pairs perfectly with practically any main course! ~

This Recipe Is: • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian (see note) • Gluten Free •

If your family’s like mine, then your grill gets a regular workout all year ’round … but especially during summer’s grilling season!

And when we’re already firing up the grill to make our main dish, it only makes sense to throw some veggies on, too. Why heat up the kitchen to cook a side dish on the stovetop or in the oven, when the grill is such a side dish rockstar?!?

So, of course, a Grilled Asparagus recipe had to happen!

You guys know by now that asparagus is my #1 go-to side dish choice, whether that means perfectly oven-roasted asparagus, ultra-fast air fryer asparagus … or this delicious recipe on the grill.

Asparagus is just so good with practically every main course I can think of, so I make it A LOT, in loads of different ways!

What You’ll Love About This Grilled Asparagus Recipe

It Saves Time!

What’s uniquely magical here is that the super-fast “marinade” or “sauce” cooks right along with the asparagus.

And unlike true marinades, you don’t have to waste time letting the asparagus rest in the sauce before cooking. Combine it all together, and head straight for the grill … with no waiting!

By the time you’re done grilling, the liquid has cooked down to practically nothing, infusing and sort of glazing the asparagus with wonderful flavor.

And, since you’re using a piece of aluminum foil to line your grill pan and keep the tasty marinade from dripping away, cleanup afterwards is a breeze, too. No need to scrub away at a sauce-encrusted grill pan!

It’s Ohhhhh-Sooooo Good!

Your fresh-tasting, wonderfully crisp-tender asparagus develops some crispy tips and fabulous golden-brown spots. And it absolutely sings with …
A tangy, bright squeeze of lemon juice …
Plus a hint of roasty-toasty, savory garlic.
Then, you top it all off with a cascade of salty, savory parmesan cheese.

It’s truly delicious, yet also so very quick and simple! Just 5 minutes of prep, and then you let your grill do its thing. Easy!

And like I said, this Grilled Asparagus pairs so nicely with nearly any main dish. Super versatile. (I’ve got yummy suggestions for you toward the end of this article.)

Ok! Ready to get grillin’? Let’s do this!

How to Grill Asparagus

Ingredient Prep

Choosing Great Asparagus – I go into a lot more detail about this in my article on How to Buy Asparagus, but this recipe will be so much better if you purchase great asparagus to begin with.

Look for firm stalks, and skip bunches that feel soft or limp.

Check the tips to be sure they’re fresh-looking and tightly closed (not frizzled, dried out, or coming open).

Ingredient Tip: Quantity of Asparagus and Scaling This Recipe

I wrote this recipe for 2 pounds of asparagus, because that’s actually the right amount for my family of 4. (YES, we really LOVE this recipe, and 1 pound isn’t enough!)

Each bunch of asparagus is typically about a pound, although that can vary somewhat. But, in general, 2 standard-size bunches should equal roughly 2 pounds.

It’s very easy to cut the recipe in half, however, if you’d rather make only 1 pound. And, you can also scale it up for larger parties – although you may need to use a larger grill pan.

Trimming the Ends – To be honest, I typically just snap the tough ends off my asparagus. Quick and easy. Gently wiggle or slightly bend each asparagus spear near the bottom of the stalk, and it’ll naturally tend to snap at the right place.

If you want a more precision look, though, you can trim asparagus by cutting the ends off cleanly with a sharp knife instead.

Even if you’re going the knife route, it’s still a good idea to snap at least a couple of the ends off with your hands first, so you can roughly gauge where most of the bunch will naturally need to be cut.

Once your perfectly selected asparagus is all trimmed, you’re ready to go!

Step #1

Preheat your grill to a medium-high heat.

While it’s preheating, cover a large grill pan or grill basket with heavy-duty aluminum foil. It’s sort of like a low, open foil packet.

The foil is super important to keep the marinade juices from falling through to the grill.

If your grill pan is totally flat (with no rim or sides), then create a little lip all the way around the edges by folding the foil up. Be sure there aren’t any holes where the yummy marinade can escape out of the pan and down through the hot grill grates!

Step #2

Spread your asparagus out across the grill pan.

It’s all right if the spears overlap a little bit.

But you don’t want them to be piled several layers deep.

Step #3

In a small bowl, mix together your lemon juice, oil, salt and pepper.

Pour that delicious marinade sauce over your asparagus spears. Then give it all a toss, so the lemon sauce thoroughly coats all the spears.

Step #4

Grill your asparagus over medium-high, direct heat for about 15-20 minutes (or until it’s done to your liking).

Flip or turn your spears in the marinade a few times, but otherwise leave the grill closed.

Technique Tip: Grilling Time

Remember that grill temperatures vary from one model of gas grill to the next (and certainly with charcoal grills). Also, this recipe can take different amounts of time to cook, depending on the thickness of the asparagus. So, use 15-20 minutes as a starting point for your cooking time, but be ready to adapt the timing a little and pull your asparagus off whenever yours happens to be perfectly done.

Step #5

After you remove your asparagus packet from the grill, drizzle it with any lemony marinade that happens to be left, and then toss it with your parmesan cheese.

Ingredient Swap

We’ve also made this recipe with Pecorino Romano. It’s a sheep’s milk cheese that’s somewhat similar to parm but often considered to be a bit more strongly flavored.

Do a quick taste test to check for seasoning, and adjust with a tiny bit more salt, if needed, to get your flavors really poppin’. Sometimes I find that I need another 1/8 – 1/4 teaspoon of salt, but sometimes the asparagus doesn’t need it.

Tuck a few thin slices of lemon in amongst the spears, if you’d like, just to make your serving platter extra-pretty. Or sprinkle on a bit of lemon zest for extra tang and a finishing touch of enticing little yellow flecks.

And then, serve up that beautiful, flavorful, perfect grilled asparagus right away, while it’s still piping hot! Yum yum yum!

What to Serve with Your Grilled Asparagus

One of my family’s all-time most favorite grilled dinners is our Quick Flank Steak recipe, along with a packet of garlic-y Grilled Potatoes in Foil, and also this delicious asparagus. The whole meal comes together so easily, so perfectly … ALLLLLL on the grill!

This easy side dish would also be perfect with our:

Grilled Chicken with Lemon and Garlic
Caprese Grilled Fish
Or serve it as a healthy side dish instead of fries, alongside our Italian Grilled Hamburgers or our Fajita Burgers with Guacamole Topping

And, if you’re like me, you’re always thinking, “Hey … while the grill’s on, why don’t we just cook the whole darn meal outside???” So you’ll enjoy these ideas for additional sides, plus appetizers and desserts that you can grill along with this asparagus recipe. My family adores:

And for dessert? How about grilled Blueberry-Lemon Angel Food Cake, Banana Split Grilled Dessert Nachos (yep!! grilled nachos … for dessert!!), or Grilled Tropical Fruit with a decadently sweet almond-ricotta sauce?

You can see the full lineup of our Favorite Grill Recipes HERE. Or click the button below to see even more grilling ideas and menu inspiration:

See ALL the Grilling Ideas!

Make-Ahead Steps

So many times, the dinner hour is a blur as everyone dashes in the house after a busy day. You can shave some time off your evening prep by getting your asparagus all ready to go, earlier in the day!

Simply rinse the asparagus, and trim or snap off the woody ends.

Then, spread the spears out on your grill pan and cover it lightly with plastic wrap. Pop it in the fridge until you’re ready to add the marinade and fire up the grill at dinnertime.

You can also prepare the asparagus “marinade” earlier in the day or even the day before. Keep it in the fridge, too, and give it a stir right before you pour it over the asparagus and head for the grill.

So easy!

FAQs At-a-Glance

Can I Scale This Recipe Up or Down?

Definitely! As I mentioned above, I typically start with 2 pounds of asparagus for my family of 4, because we dearly love this tasty side dish recipe and I know 1 pound simply won’t be enough. But, it’s easy to cut the recipe in half to make only 1 pound of asparagus, if you prefer. Or, if you’re hosting a really big party, you can certainly increase the recipe. I do recommend, however, that you don’t heap the asparagus spears too high on top of each other (although it’s ok if they overlap a little). So if you’re making a larger batch, you may need to go with a larger grill pan.

What’s the Best Size of Asparagus for Grilling?

This is somewhat of a personal preference. And of course, sometimes you don’t have any control over whether your store has thin asparagus or thick asparagus spears available. But I definitely prefer medium-thin stalks for grilling, if I can get them, rather than really thick ones or super skinny ones.

How Do I Prepare Asparagus for Grilling?

People sometimes wonder if they need to parboil or blanch asparagus before proceeding with other cooking methods, like grilling. There’s no need for those types of extra cooking steps. Just rinse your asparagus and snap or trim away the woody ends, and it should be all ready to go!

Do I Peel Asparagus Before Grilling?

Nope! You shouldn’t need to do any peeling if you’ve bought fresh stalks of tender asparagus, and properly trimmed away the woody section at the bottom of the stalks. If you do end up purchasing overly tough asparagus, though, there’s no harm in using a vegetable peeler to remove any thick outer layer from the bottom inch or two of your spears after you’ve removed the woody ends.

How Much Does One Bunch of Asparagus Weigh?

There isn’t really a standard guideline for this, and it can vary from one grocery store to the next, or depending on the source. But, I’ve found that the fresh asparagus from my local store generally weighs in at about 1 pound per bunch (weighed before the tough, woody ends of the asparagus are removed).

What’s the Best Way to Store Raw Asparagus?

After a lot of testing, I’ve found that I get the best results by storing asparagus like a bouquet of flowers. Snap or cut off the dry ends (although, to be honest, I’ve been known to skip this step when I’m in a hurry). Then, stand your asparagus up in a wide-mouthed jar or drinking glass. Fill it with enough water to submerge the bottoms of all your asparagus spears. If you want to go a step further, you can tightly cover it in plastic wrap (don’t smash the delicate tips!). Store it in the fridge until you’re ready to cook it. I don’t remember where I first learned this trick, but it’s the same strategy used by experts at Food Network and The Kitchn.

Do I Have to Use Heavy-Duty Foil to Cover My Grill Pan?

If your grill pan has holes in it, you definitely have to cover it with a sheet of foil to prevent the marinade from escaping. You’re basically creating a rimmed, open foil pouch to keep all the liquid inside, so it cooks right along with your asparagus spears. Heavy-duty foil is best, since it’s less likely to tear when you stir and flip the spears during cooking. And, even if your pan doesn’t have holes, I still recommend covering it in foil to make cleanup easier.

So, next time you’re planning to grill some chicken or fish or a steak for dinner … toss together this oh-so-delicious, EASY grilled asparagus recipe along with it!

With such great, bright flavors and fantastic crisp-tender texture, it’s a family favorite, every time I make it for my own family. (Remember … that’s why I always have to make two pounds!)

And I just bet that it’ll be a hit with your family and friends, too. Happy grilling!

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Grilled Asparagus with Parmesan, Lemon and Garlic

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

A family-favorite Grilled Asparagus recipe that's fantastic with practically any main dish you're throwing on the grill! I always start with 2 pounds of asparagus for my family of 4 (yep ... we love it THAT much), but it's easy to cut the recipe in half for just 1 pound, if you prefer.

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian (see note) • Gluten Free •

Ingredients

2 bunches of asparagus (about 1 pound each before trimming), woody stems snapped/cut off
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons parmesan cheese (grated or shredded)
extra pinch of salt to season, if needed
thin slices of lemon (optional) for garnish

Instructions

Prepare and preheat the grill. Cover a large grill pan or grill basket with heavy-duty aluminum foil. (The foil is important to keep the marinade juices from falling through to the grill. If your grill pan doesn't have sides or a lip around the edge, then fold the piece of foil up slightly at the edges, so that the sauce can't escape.)
Spread asparagus on the grill pan. (It's ok if the asparagus spears overlap a little.)
In a small bowl, combine lemon juice, oil, salt, and pepper. Pour over the asparagus spears and toss to coat the spears thoroughly.
Grill asparagus in the marinade over medium-high heat for about 15-20 minutes (turning asparagus in the marinade occasionally), until it's done to your liking.
Serve immediately, drizzling any remaining marinade left in the bottom of the grill basket (most will have cooked away), and tossing with parmesan cheese. Season with additional salt to taste, if needed (sometimes I sprinkle on another 1/8 - 1/4 teaspoon, but sometimes it doesn't need it). Garnish, if desired, by tucking lemon slices amongst the spears.

Notes

Grilling: Remember that grills vary widely in temperature settings, so the settings and times you use may need to be adjusted according to your specific grill, the thickness of your asparagus spears, and how done you prefer your asparagus.

Parmesan cheese: To make this recipe truly vegetarian, be sure to select a parmesan cheese made with non-traditional enzyme alternatives from microbes or fermentation, rather than the traditional rennet.

Make-ahead steps: You can rinse your asparagus, cut/snap the woody ends, and spread it on your foil-lined grill pan earlier in the day. Cover lightly with plastic wrap and keep refrigerated until you're ready to grill. You can also prepare the marinade/sauce earlier in the day or the day before – cover and refrigerate until needed, and then stir again before pouring over the asparagus.

Nutrition Information:

Yield: 8 Serving Size: 1/8 of recipe
Amount Per Serving: Calories: 58Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 134mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 3g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

The post Grilled Asparagus with Parmesan, Lemon and Garlic appeared first on Two Healthy Kitchens.

Easy Red Wine Vinaigrette

Shelley — Thu, 25 May 2023 15:33:39 +0000

~ Hey there, flavor fanatics! Say good-by to boring salads with this ultra-simple Red Wine Vinaigrette dressing recipe. It’s zingy, bold and vibrantly flavorful, yet so darn easy to make in just 3 minutes … with basic pantry staples! ~

This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •

If there is one – just one – thing that will make any salad about 1,000 times better, it’s a truly great salad dressing.

Even the most basic, otherwise-boring salad becomes absolutely crave-able with a fantastic salad dressing!

And store-bought, bottled dressings don’t even come close to what you get with a homemade salad dressing. Not.Even.Close.

This was a secret I didn’t learn until a few years ago, but WOW was I missing out! Once I started making my own salad dressing recipes, I was truly shocked what a big, big difference they made.

This Italian-style Red Wine Vinaigrette is one of my favorite go-to choices. It’s crafted with a perfect blend of:

Tangy red wine vinegar
Italian herbs
A background hint of Dijon for complexity
And a kiss of sweet honey to round it all out

Oh, it’s so bold, so zesty … SO GOOD!

A perfect combination that packs so much flavor.

I originally created it as the tasty dressing for our beloved, super-popular Italian Pasta Salad.

And then I started using it on regular green salads, too … and I was hooked.

You will be, too!

Why You’ll Love This Red Wine Vinegar Dressing

There really is a lot to love here, all in such a very simple little recipe.

It’s punchy and zippy and bold. You want flavor? You’ve GOT it!

It’s so darn EASY! Three minutes, friends. Just 3 minutes.

And it’s made with common, everyday ingredients. I’ll bet every single thing you need is probably already in your pantry.

Plus, this homemade Red Wine Vinaigrette is lots healthier, too.

Win, win, win!

How This Homemade Vinaigrette Is Healthier

A couple things give this delicious recipe a nutritional edge over bottled, store-bought dressings (and #1 is a bonus over most of the other Italian Red Wine Vinaigrette recipes you’ll come across).

#1 Less Oil

I’ve never liked salad dressings that are mostly oil. I’m looking for a big punch of flavor from my dressing – a final power flourish to elevate my bowl of greens and veggies to something fabulous and memorable. Something I WANT to eat!

A slippery blanket of oil doesn’t get me there.

So, I prefer to ignore the “classic” recipes for vinaigrettes which are mostly oil. (Maybe they should be called oilaigrettes instead of vinaigrettes???)

As I discuss in detail in our popular recipe for Maple-Balsamic Vinaigrette, the “classic” proportion for a vinaigrette recipe is 3-1 (3 parts oil to 1 part vinegar). So, to make about 1 cup of salad dressing, you’d typically use about 3/4 cup of oil to 1/4 cup of vinegar.

See what I mean?? That’s waaaaaay more bland oil than vibrant, kicky vinegar.

Plus … have you got any idea how much fat and calories are in that 3/4 cup of oil? (Are you sitting down for this??)

Extra virgin olive oil (which is common in vinaigrette recipes and what I use in this Red Wine Vinaigrette salad dressing) has about 1,400 calories and 168 grams of fat in 3/4 cup.

Yeah … WOW.

Ok, sure. You aren’t gonna chug a whole cup of vinaigrette at a time, and olive oil is considered a healthier fat.

BUT, even healthier fats pile on the calories FAST. And even a couple tablespoons of a salad dressing in the classic proportions will have close to 20 grams of fat, immediately adding about 200 calories to your favorite salads, just in the oil alone.

So, my vinaigrette dressing recipes always slash the amount of oil to allow the other flavors to shine. And they’re a whole lot lower in unwanted fat and calories, too!

#2 You Get to Control What’s in There

Of course, another big bonus to making your own homemade vinaigrettes and condiments is that you get to control what goes into them.

You don’t need to add a bunch of preservatives to keep them safe for long-term display on grocery store shelves. Nope! And no high fructose corn syrup, artificial flavors, or those other, unpronounceable ingredients that often hide out on the ingredient list of a store-bought bottle of salad dressing.

When you make them yourself, your favorite dressings can be full of clean, fresh, flavorful, simple ingredients.

And you can vary those ingredients, tweaking amounts and flavor profiles so your dressing is exactly how you like it. (Vinaigrette Control Freak? Yep … that’s a badge of honor!)

How to Make Your Yummy Red Wine Vinaigrette

I promised you an easy recipe, and easy you shall get!

There is literally 1 step here.

Are ya ready? Pay attention, because this goes quick …

Step #1 (aka The ONLY Step)

Whisk everything together.

Did ya get that???

That’s all there is to it!

How to Serve Your Vinaigrette

Salad. I mean, of course! Salad dressing goes on top of salads.

But this versatile dressing is nice in all sorts of different salad situations!

• For example, it’s perfect for any Italian-style leafy green salad, deli salads topped with meats and cheeses (mmmmm … like a Cobb salad or Italian antipasto salad), or any vegetable salad that you want to really splash with big, bold flavors.

• And, as I mentioned earlier, this simple vinaigrette is also the all-important flourish that makes Italian Pasta Salad completely irresistible.

However you serve it, just remember to give your vinaigrette a little shake or whisk to reincorporate all the yummy layers of flavor before pouring …

Shaking It Up

Even though this vinaigrette has both Dijon mustard and honey (both of which can help it emulsify and stay blended evenly together), it doesn’t stay together very long.

That’s typical with this type of dressing. In fact, red wine vinaigrette recipes are often served un-emulsified.

The common tip (to slowly drizzle your olive oil into the vinegar mixture in a steady stream, while whisking) doesn’t really help much at all with this one.

If you’re feeling really dedicated, you can blitz your dressing ingredients in a blender or mini food processor to keep them emulsified a bit longer.

But honestly, I never really bother with that.

The easiest thing to do is simply to give your dressing a quick shake (in a container with a tight-fitting lid) or an additional whisk each time before you drizzle it over your salad greens. Easy!

Making Your Vinaigrette Ahead of Time

This red wine vinegar dressing will keep well in the fridge in an airtight container for a week or so.

I like to store it in a pretty glass cruet or a salad dressing bottle, which looks enticing and makes serving it easy. A little Mason jar works great, too.

FAQs At-a-Glance

What Is the Standard Ratio of Oil to Vinegar in a Red Wine Vinaigrette?

A classic red wine vinaigrette recipe would use a ratio of 3 parts oil to 1 part vinegar. But, as I discuss above, I prefer to ignore the common ratio when making homemade vinaigrettes, both to add more bold, vinegar flavor (that isn’t drowned out and muted by the oil), and to trim unwanted calories from so much oil.

Do I Have to Use Smooth Dijon Mustard?

The mustard adds a little depth of warm, tangy flavor and also helps to encourage the dressing to emulsify (although, again, this particular dressing simply isn’t going to stay emulsified for very long). I highly recommend smooth Dijon for the texture, although you can experiment with grainier mustard varieties if that’s what you happen to have on hand.

How Should I Store Red Wine Dressing?

Keep it in the fridge in an airtight or covered container. A cruet with a lid works great, or you can top a pretty dressing jar with plastic wrap.

How Long Does Red Wine Vinaigrette Keep?

Properly stored in the refrigerator, it should last several days, and up to about a week. Ready to pour over your favorite salad at a moment’s notice!

Can I Tinker with the Flavors and Customize This?

Sure! It’s easy to play with homemade dressings like this one, since you can easily whisk and taste, then whisk and taste some more … adjusting until it perfectly fits your mood and taste preferences each time you make it. Use a little more oil or a little less vinegar if you want less tang. Try adding just a few tiny tidbits from a pressed or finely minced fresh garlic clove. Or maybe add a few extra grinds of pepper or even a pinch of red pepper flakes to spice things up. Toss in some minced fresh herbs or finely grated parmesan cheese. You get the idea … and your favorite greens will never be bored again!

This zippy, flavor-packed vinaigrette will elevate even “ho-hum” salads to crave-worthy status. I can 100% vouch for this, because I truly do crave this robust, sassy dressing (when I don’t happen to have some waiting for me in the fridge)!

Luckily, it’s a snap to whip up.

Whisk some together today – it’ll only take you about 3 minutes. And I just bet it’ll change how you think about salad dressing forever.

No more boring salads, friends! Making your own dressing (like this one, for starters!!) is a total game-changer.

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Easy Red Wine Vinaigrette

Yield: 14 tablespoons (a scant 1 cup)

Prep Time: 3 minutes

Total Time: 3 minutes

This speedy, Italian-style Red Wine Vinaigrette salad dressing is zingy and vibrantly flavorful ... yet so darn easy to make with basic pantry staples!

• Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •

Ingredients

1/2 cup red wine vinegar
3 tablespoons extra virgin olive oil
5 teaspoons honey
1 tablespoon smooth Dijon mustard (see gluten free note if needed)
3/4 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon black pepper

Instructions

In a medium bowl, whisk all ingredients until emulsified and salt is dissolved. (Note that this dressing is difficult to emulsify completely and should be shaken or re-whisked before serving. If you want it more emulsified, you can whiz it in a blender or small food processor for a minute or two.)

Notes

Gluten free mustard: While many (but not all) mustards are inherently gluten free, if you're watching your gluten intake, be sure to look for a brand that is specifically labeled as gluten free.

Make-ahead and storage: This quick, simple salad dressing keeps well for several days to a week, so you can make it ahead for specific salad recipes, or make a batch to have ready for dressing various fresh salads all week long. Wrap or cover it, and refrigerate until needed. Shake or re-whisk before serving.

Nutrition Information:

Yield: 7 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 72Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 194mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g

The post Easy Red Wine Vinaigrette appeared first on Two Healthy Kitchens.

Air Fried Green Beans Recipe

Shelley — Wed, 29 Mar 2023 18:19:46 +0000

~ This Air Fried Green Beans recipe is ultra quick and easy! It produces virtually the same results as high-heat roasting in a traditional oven, but in even less time. So deeply flavorful with all those yummy golden brown spots! (Includes lots of delicious ideas for adapting it to any main dish you’re serving.) ~

This Recipe Is: • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegan (and Vegetarian) • Gluten Free • Paleo •

As if Roasted Green Beans couldn’t get any easier … along came the air fryer!

And now they actually ARE easier and faster than ever before!

You guys know that I’m a huge fan of roasted vegetables. “Old school” oven roasting creates deep, caramelized flavors without overcooking your veggies to unappetizing mush.

And … if you do it right, your handy, countertop air fryer can achieve virtually identical results to your big ol’ oven, in a fraction of the time. (Since there’s almost no preheating time with an air fryer – and with some air fryer models, actually ZERO preheating time at all!)

Mmmmmm … it’s a lot to love, for sure!

Why You’ll Love Air Fried Green Beans

Basically just one (yep … ONE!) ingredient. Since nobody really ever counts oil, salt or pepper … well, that leaves only one other thing you need. Green beans. Truly such a simple, easy recipe! (But I’ve got plenty of ideas for how you can add in sauces, herbs, cheese, and other tasty additions.)

Fast, fast, fast. Like I already mentioned, air frying slashes the time it takes to get foods on the table. Plus there are only a couple of minutes of prep for this easy green bean recipe. Which is a bonus we all need on busy days!

And yet, Air Fryer Green Beans are surprisingly flavorful! Just like with high-heat oven roasting, your air fryer can coax maximum green bean flavors out of even this simplest of recipes. (As if you needed any more reasons to adore your air fryer, right!?!)

Plus there are those yummy, toasty brown spots. They’re not only pretty, but they also promise deep, roasted flavor.

This recipe is super adaptable, too. Green beans are a terrific side dish for practically any main course. And once you’ve air fried them to perfection, there are loads of ways to adapt them to match the flavors in the rest of your meal. (More on that in a minute ….)

And, of course, this is such a very healthy side dish. I mean … it’s basically a delicious pile of wholesome veggie goodness. Air fried green beans are low in calories, yet chock-full of fiber, vitamins (notably vitamins A and C), and antioxidants (like flavonols and quercetin).

Seriously, what’s not to love?

How to Make Your Easy Air Fryer Green Beans

Prep:

Grab a pound of fresh green beans.

Avoid older, woody or tough green beans. They’ll tend to stay tougher when you air fry them, instead of coming out nicely blistered yet tender inside.

Give them a good rinse to get rid of any dirt.

Then, pat them dry with a paper towel.

If they’re wet, the olive oil you’re going to toss them with won’t adhere well. And the surface of wet green beans won’t roast as nicely.

Next, trim away the stem ends.

Quick Tip:

I find that the fastest way trim bean stems is to line several green beans up all together, and cut off the ends in batches.

Tails or No Tails?

As we mentioned way back in our beloved, long-ago recipe for Roasted Green Beans with Balsamic-Browned Butter, there’s certainly debate surrounding whether or not you should trim off the green bean “tails,” as well as the stems.

There’s no wrong answer here, but I personally prefer to leave the little tails on. It saves the time of trimming them off, and they get delightfully crispy in your air fryer. But the choice is yours!

*** Make-Ahead Tip: You can do this prep work ahead of time – earlier in the day or even the day before. Whenever you happen to have a free moment. Pop your prepped green beans (loosely wrapped) into the fridge until go-time!

Once you’ve got your green beans washed and trimmed, you’re ready to start cooking.

Step #1:

Set your air fryer to 375°F.

Note that some air fryer models have a built-in preheating cycle of a couple of minutes, and some don’t. (For example, my Instant Vortex Plus does have a preheating cycle, but my COSORI Pro III Dual Blaze does not.)

If your particular air fryer does have a brief preheating cycle, I recommend that you wait to add your raw green beans until after that preheating stage.

Pro Tip: The Right Temperature

In the same way that I typically prefer “high heat” roasting temperatures of 475°F when I roast fresh veggies in my “standard” oven, I also usually default to setting my air fryer to the highest setting. (On both my models, the highest setting is 400°F, which is fairly standard.) That’s what I do when I make my favorite Air Fryer Asparagus recipe.

So, I was surprised that, in test after test, 400°F wasn’t the best choice for air fried green beans. The green beans just weren’t quite done to our liking on the inside, by the time that the exteriors were perfectly browned.

Dropping the temperature slightly – to 375°F – allowed us to cook the green beans for a couple of extra minutes, so the insides were perfectly tender at the same moment that the outsides were gorgeously marked with roasty-toasty brown spots.

Step #2:

Right before adding them to your air fryer basket, drizzle your green beans with a smidge of extra virgin olive oil. Toss them to ensure that every bean is evenly, thinly coated with oil.

Then, sprinkle your beans with salt and pepper, and toss them again to get the seasonings evenly distributed.

I like to do this right on the cutting board where I trimmed my beans. I mean … you can use a large bowl if you prefer, but why dirty more dishes than you have to, right?

And I definitely recommend that you use your hands to do the tossing here.

Sure, it’s a tiny bit messy. But your hands truly are your very best tool for rubbing that oil lightly across your beans and making sure each bean gets its share. Roll up your sleeves and dive on in!

Do You Have to Use Oil for Air Frying Green Beans?

I know, I know. You might be thinking, “Hey! Isn’t one of the awesome things about air fryers the fact that you don’t have to use all the oil of regular frying?”

That’s totally true!

But just a smidge of oil makes a HUGE difference. You don’t need much oil – only 1 teaspoon of EVOO for an entire pound of green beans.

Believe it or not, that very small amount of oil actually helps to enhance browning in air fryer recipes, helping your green beans to develop those wonderful, tasty golden-brown spots. And, the oil simultaneously helps to prevent your beans from getting dried out. (If you wanna geek out over the details on this, check out Food Network’s article on Everything You Need to Know About Using Oil in an Air Fryer.)

Step #3:

Spread your green beans out in your air fryer basket.

For the best green beans, it’s important not to just toss the beans in there, all heaped on top of themselves in a big pile. You’re trying to get as close to a single layer as possible. (If you have a smaller air fryer, you may need to cook this recipe in two batches.)

The reason for this is due to the fact that air frying is a dry heat cooking method (known as convection). Your air fryer uses hot air that’s circulated around your food in order to create the fabulous cooking results we’ve all come to love about air frying.

To work its magic, your air fryer’s hot air actually needs to be able to get to the surface of your beans, which it can’t do very effectively if they’re in a big pile.

But what if you want to cook up two or three pounds of green beans? No doubt, you could air fry them in several batches. But I’ve got a better idea …

Pro Tip: Need to Cook LOTS of Green Beans?

Hosting a big dinner party? Sounds fun!

But in that case, making this easy AIR FRYER recipe might actually not be your best bet.

If you’re staring down more than one pound of beans, I recommend that you try our “Blistered” Oven-Roasted Green Beans instead.

Of course, it’ll take a bit longer for your “regular” oven to preheat, but placing multiple sheet pans on different racks in your standard oven will allow you to finish cooking all your green beans at the same time. And using my high-heat, oven-roasting method, the results are nearly identical to air frying.

Step #4:

Air fry your beans for about 12-13 minutes. The exact timing will depend on factors like:

How roasted and blistered you like your green beans. Be careful not to shoot for TOO blistered, though. Green beans that are air fried for too long can become dried out and tough.

The size of your beans. Larger, thicker beans may need a little more cook time. However, if your beans are overly mature or woody with tough skins (or weren’t picked very recently), air frying them longer generally won’t help the situation. Fresher green beans air fry much better than tough, woody green beans (which just get tougher in the air fryer).

The wattage of your air fryer. The wattage relates to the power of your air fryer. So, in general, a higher wattage model may cook slightly faster. You can read more about that HERE. A good rule of thumb is: when in doubt, the first time you make any air fryer recipe, start with less time than you think you need. It’s easy to add a couple extra minutes if you need to.

Most air fryers require that you shake and flip your food partway through cooking. (My Instant Vortex Plus Air Fryer prompts me to do this about two-thirds of the way through the cook time, but my COSORI does not require any shaking or flipping).

If your air fryer requires this step, be sure to spread the green beans out again, rather than allowing them to pile up.

Which Air Fryer Was Used in Testing This Recipe?

Air fryers vary widely when it comes to things like wattage, power, and interior cooking space.

This recipe was tested primarily in my 6-quart Instant Vortex Plus Air Fryer (as pictured in my photos). It was also cross-tested in my newer 6.8-quart COSORI Pro III Dual Blaze. I did a lot (like, hours) of research before selecting both of these air fryers, and I have to say that I do truly love them both.

The Instant Vortex is 1700 watts with an internal basket measurement of about 9.5″ x 9.5″.

The COSORI is 1750 watts. Its basket measures about 9.25″ x 9.25″.

But, regardless of your model, my recipe and timing should get you pretty darn close.

Just remember to start with slightly less time the first time you make Air Fryer Green Beans, if you’re not quite sure how your machine will perform. As I mentioned earlier, it’s easy to add more time if needed.

Step #5:

Mmmmmm … you’ll smell those beans start to get all hot and roasty. And you might even hear them sizzle and pop inside your air fryer. Yes … yum!

When your beans are finished cooking, transfer them to a serving platter. Give them a little taste, and adjust the seasoning if you need to.

I often add about an extra 1/8 teaspoon of kosher salt before I serve them up. But that depends on how I’m serving them and whether I’m drizzling them with any sauces or seasonings to tie them into the main course.

Which brings us to the really fun, very best part …

How to Customize Your Green Beans

The options here are wonderfully, deliciously limitless!

While these tasty guys are absolutely fantastic without any other adornments at all, you can also get really creative and dress your beans up in all sorts of delectably different ways!

One of my favorite ideas for an absolutely outstanding yet easy side dish is to steal the browned butter sauce from our Roasted Green Beans. Rich, nutty browned butter is laced with soy sauce and balsamic vinegar. It’s pure, blissful liquid gold! Lick-the-plate-AWESOME!

Sprinkle on a few toasted nuts if you’d like some crunch.

Or try a dusting of cheese. I’m a huge fan of cheddar with green beans, but parmesan cheese is great, too. Or try any other type of cheese that complements your main course (maybe feta for a Mediterranean vibe, or queso fresco for a Mexican meal).

Drizzle ’em with some toasted sesame oil (after air frying) and sprinkle on some pretty sesame seeds for an Asian feel. (Like with my 5-Minute Asian Sugar Snap Peas, black sesame seeds look especially eye-catching on green vegetables.)

Toss on some fresh herbs. Basil and green beans are outstanding together, maybe because they both are in their glory in the summer months. If you’re thinking basil, I’d maybe quarter some juicy grape tomatoes to add in. Mmmmmm and then maybe some goat cheese. Or mozzarella!

You can also drizzle your delicious Air Fryer Green Beans with a bit of whatever sauce you might be serving with your main dish. It’s a simple trick that easily ties the whole meal together.

These even make for a fantastic, quick and healthy snack, served up with your favorite dipping sauce. Beats the nutritional socks off french fries or potato chips, that’s for sure!

Ok ok … I think you get the idea.

With a smidge of creativity, your ultra-simple, quickly air fried green beans can evolve and morph in all sorts of interesting ways.

FAQs At-a-Glance

How Do You Store Fresh Green Beans?

Store your fresh, unwashed green beans (aka string beans) loosely in a plastic bag in the fridge. Washing them before storage can create damp areas that are more likely to get mushy or moldy faster, so hold off on giving your beans a rinse until you’re ready to prep them for cooking.

How Long Do Green Beans Last in the Fridge?

As Allrecipes explains, properly stored, fresh green beans should last for about 7 days. (If you try my tip to prep your green beans ahead of time for this recipe, then I recommend that you cook them within about 1 day after they’ve been rinsed and the stems removed.)

How Can You Tell If Green Beans Are Bad?

Fresh green beans should feel firm and be uniformly green. If your green beans develop brown, soft spots, or start to look limp and withered, they’re past their prime. Definitely avoid any that are moldy or that have areas that are actually mushy.

How Long Do Cooked Green Beans Last in the Fridge?

After you’ve air fried green beans (or cooked them in some other way), you can refrigerate any leftover green beans in an airtight container for about 3-5 days. I don’t recommend freezing Air Fried Green Beans.

Can You Use Frozen Green Beans for This Recipe?

To be honest, I’ve exhaustively tested this Air Fryer Green Beans recipe only with fresh green beans. But I often cook all sorts of frozen veggies in my air fryer, and it works like a charm. If you want to experiment with it, I suggest this article on air frying frozen vegetables as a starting point.

So now there’s no need to fire up your big, “old school” oven to get great roasted green beans for a speedy weeknight dinner.

Your air fryer will get the job done beautifully, in even less time!

And in just minutes, you’ll have an endlessly adaptable, perfect side dish your whole family will love.

Thanks, little air fryer! No wonder everyone has gone air fryer-crazy these days!

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Air Fried Green Beans

Yield: About 2 cups

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

So very quick and easy, but so full of flavor! After LOTS of testing, we can help you make fantastic Air Fryer Green Beans, every single time!

Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegan (and Vegetarian) • Gluten Free • Paleo •

Ingredients

1 pound fresh green beans, rinsed, trimmed and dried
1 teaspoon extra virgin olive oil
1/8 teaspoon kosher salt (plus optional 1/8 teaspoon more for serving)
1/8 teaspoon black pepper

Instructions

Set your air fryer to 375°F. (See notes section below, regarding whether your air fryer requires preheating.)
Drizzle the green beans with oil and toss (preferably with your hands) to be sure every bean is evenly coated with a thin slick of oil. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper, and gently toss again to distribute the seasonings.
Spread beans out in your air fryer basket, getting as close to a single layer as possible. (If you have a smaller air fryer, you may need to do this in two batches.)
Air fry the beans for about 12-13 minutes (shaking them to flip them a bit, partway through, if required by your air fryer). The exact timing will depend on the wattage of your air fryer model and factors such as the size of your beans (see additional info in article above).
Immediately transfer to a serving platter. Taste and adjust seasoning. I often add about an additional 1/8 teaspoon of kosher salt, depending on what I'm serving the green beans with in terms of sauces, etc. (See optional serving ideas in the article above, including suggestions for herbs, cheeses, sauces and nuts.)

Notes

This recipe was tested in both a 6-quart Instant Vortex Plus Air Fryer, which is 1700 watts, with an internal basket measurement of about 9.5" x 9.5" and also in a 6.8-quart COSORI Pro III Dual Blaze, which is 1750 watts, with an internal basket measurement of 9.25" x 9.25".

Freshness: Avoid tough, older or thick-skinned green beans, as they will tend to end up tougher when air fried, instead of being delightfully blistered yet tender.

Trimming green beans: I prefer to leave the "tails" of the green beans on, but that's entirely optional, and if you prefer, you can trim away the tails as you cut off the stem ends.

Preheating: Some air fryers have a built-in preheating cycle of a couple of minutes, and some – particularly smaller ones with the basket closer to the heating element – do not. (My Instant Vortex Plus does have a preheating cycle, but my COSORI Pro III Dual Blaze doesn't.) If your air fryer has a brief preheating cycle, then you'll wait to add the green beans until after that preheating stage. If yours doesn't automatically require preheating, just be aware that you may need to add a minute or two to the total cooking time for some models.

Doneness: My family prefers for there to be some deeply roasted spots on the green beans. If you would like yours to be slightly less roasted and blistered, you can simply reduce the total cooking time by a minute or two. I recommend not aiming for REALLY browned and blistered, however. Instead of creating nicely tender green beans, overcooking in the air fryer can dry the beans out and make them tough.

Make-ahead tips: You can rinse and stem the green beans a few hours earlier or the day before. Make sure they are thoroughly dry, and then store them, wrapped, in the refrigerator.

Nutrition Information:

Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 50Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 39mgCarbohydrates: 9gFiber: 4gSugar: 4gProtein: 2g

The post Air Fried Green Beans Recipe appeared first on Two Healthy Kitchens.

Lemon Lime Cucumber Water Recipe

Shelley — Thu, 09 Mar 2023 17:49:17 +0000

+ 7 Easy Tips to Make It Extra Yummy, Every Time!

~ This ultra-refreshing Lemon Lime Cucumber Water will inspire you to drink more water! And it’s so very pretty to share at parties or have on hand when guests pop by. But getting the flavor balance just right makes allllll the difference – I’m sharing the key tricks we discovered after extensive testing (and lots of sipping)! ~

This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free • Paleo •

Seeing how very popular my “recipe” for Cucumber Water has been, I knew you’d love the bright, thirst-quenching flavors of this Lemon Lime Cucumber Water, too – especially as we head into the hotter summer months.

It’s incredibly refreshing!

And if you get the balance of flavors just right, you end up with a gorgeous, nuanced sipper that artfully layers invigorating citrus notes over soft, smooth, almost creamy cucumber flavor.

Geez, I feel like I’m describing a wine here!

And while I can’t guarantee you’ll choose it over a glass of wine … well, who knows?!? You might!

When it’s properly balanced, this water’s got such a lovely flavor that you actually want to drink MORE water. Which is a great thing for all of us – like me! – who struggle to drink as much water as we should (mainly because plain ol’ water is just uninspiring and, frankly … BORING)!

So here’s the thing, though … the magic truly is in developing the flavors nicely. It’s not hard at all. (I promise!)

But I do have a few little tips and tricks to share with you, so you can get this Lemon Lime Cucumber Water recipe just right every single time, pitcher after pitcher after pitcher!

Like I said in my article on how to make the perfect “plain” Cucumber Water:

Making it really great wasn’t as obvious as I’d expected. We tested batch after batch …. after batch. And we were surprised at the simple nuances that made an important difference.

Here’s what we learned …

Tip #1: Use the Right Ratio

You don’t need to get obsessive about this, and you can absolutely vary the precise ratio to suit your personal tastes.

BUT …

After testing lots of variations, I found a solid starting point for you. It should give you a clean, crisp balance between the soft cucumber notes and the tart, bright citrus. The trick is not to use too much citrus, which drowns out the mellow, smoothing influence of the cucumber.

You might be surprised that you don’t actually need many lemon and lime slices at all!

Recommended Proportion:

For 2 quarts (8 cups) of water, I suggest starting with 5 ounces of thinly sliced cucumber (which should give you about 24-30 slices or a heaping 1 cup), plus 4 lemon slices and 3 lime slices.

Tip #2: Don’t Leave Your Lemons and Limes in Too Long

After sitting too long, the citrus becomes sharp, and adding more water doesn’t really fix that sharpness, but just dilutes the other flavors. So, it’s bet to remove the citrus when you’re happy with how flavorful your water is, probably around 4-6 hours.

Now … if you’re thinking logically here, you’re probably gonna jump to the conclusion that the way to solve the bitterness problem is to peel your limes and lemons. That way, you don’t have to worry about pulling them out before they get bitter, right? Just remove the peel and outer pith (with all their bitter citrus oils). Ahhhh … sounds perfectly logical.

That’s what I was thinking, too!

BUT …

I tested it for you.

And, surprisingly, peeling doesn’t help as much as you’d think.

Plus, it creates new problems.

Which brings us to …

Tip #3: Don’t Peel Your Cucumbers or Fruit

Yes … peeling your citrus does help to prevent some bitterness. But it also leads to an unpleasantly strong, aggressive citrus flavor that overwhelms the smooth nuances of the cucumber and throws everything out of balance.

After sitting for awhile, it ends up tasting “Like lemonade that’s just not sweet.” Meh. Not the best.

You still have to take the citrus out of the water before it gets overwhelming. And it’s a heck of a lot harder to fish the citrus out when it doesn’t have any peels and has broken into lots of little bits floating through the water.

And peeling your citrus causes other dilemmas, too. Especially if you’re signing your infused water up for a beauty pageant (or just want it to actually look enticing).

Peeling creates UGLY water.

Now, I realize that you might not normally think you need to worry about how attractive your water is. But, friends, I’m here to tell ya: when you open the refrigerator door and see a gorgeous, photo-worthy pitcher of ice cold infused water sitting there … looks really do matter.

You WANT to drink PRETTY water!

Soooooo …

Don’t peel your cucumbers, lemons and limes. They’re so much lovelier, so much more inviting with their vibrantly colored peels still on.

That’s even more important if you’re making a batch of this infused water to set out at a party or share with guests. (Repeat after me … looks matter. At least when it comes to infused water!)

Trust me, I tested the whole peeling concept. It’s not an attractive situation.

Not only do you lose those eye-catching stripes of peel, but your citrus tends to fall apart, with messy-looking bits floating all around.

Bottom Line on Peeling:

If you’re trying to get psyched about drinking more water – or want to create an inviting pitcher for a party – leave those peels on!

But, since you’re leaving the peels on, you also need to …

Tip #4: Wash Your Produce Well

Give your cucumber and citrus fruit a good rinse and maybe a scrub before you slice them.

You’re going to be soaking them – skins and all – in your drinking water, so you definitely want to be sure you’ve rinsed off any dirt.

You might be thinking that choosing organic cucumbers and citrus is a good idea here, too. And it is!

But, as I explain in more detail in my article on making “basic” Cucumber Water, garden-harvested or farm market organic cukes likely won’t have been waxed the way those in the grocery store have been, which may lead to them tasting a bit stronger. So, adjust the amount of cucumber slices if you need to.

Tip #5: Use Regular Ol’ Cucumbers

I go into A LOT more detail about this in my article on “basic” Cucumber Water, so if you really want to geek out on this point, head over there to soak up all the details.

Varieties We Tested

The short story is that we tested the 3 typical types of cucumber you’ll come across, at 7 different time intervals, ranging from just 10 minutes of soak time to 3 days. The 3 varieties of cucumber we tested were:

Common “garden variety” cucumbers (the fatter ones you most frequently find at the grocery store)
English or “seedless” cucumbers (these are long and skinny and are usually sold in shrink-wrapped plastic)
Mini cucumbers

I absolutely expected that the seedless English cucumbers would be the best.

Nope!

In test after test, the standard, garden variety cucumbers were the clear, hands-down winners.

If you’re making a pitcher to drink immediately – say within half an hour – you actually do get a bit more cucumber flavor from the English and mini cukes, straight out of the gate.

But none of my testers liked the VERY cucumber-y, assertive flavor of water made with either the English or mini varieties, after the water pitcher had been hanging out in the fridge for longer than an hour.

I’d recommend simply always sticking with regular cucumbers for making great Lemon Lime Cucumber Water. No need to overthink it or get fancy!

Tip #6: It’s Better Cold

Temperature isn’t important in terms of how the flavors develop or how strong they become.

What matters here is the simple fact that my testers all agreed they preferred drinking infused water like this when it’s nice and cold. (Regardless of what temperature the water was when I initially made the batch.)

So, it doesn’t matter if you MAKE your Lemon Lime Cucumber Water recipe with chilled water or room temperature water. BUT … it’ll taste best if it’s chilled when you serve it.

So, Should You Add Ice?

It’s an ideal way to get your pitcher of water temptingly cold FAST. And to keep your refreshing drink pitcher pleasantly chilled for outdoor events or long parties.

And, it’s prettier, too!

But it’s totally optional.

The Icy Options

If you’re storing your pitcher in the fridge, there’s no need for ice (unless you like how it looks).

But, if your pitcher is headed for a party, particularly a warm-weather outdoor gathering, then ice is a perfect way to keep it cold and refreshing.

Just remember that those ice cubes will eventually melt into additional water. So, you may need to toss in a few extra, fresh cucumber and citrus slices after a while, to ensure your infused water stays flavorful.

Tip #7: Yep, You Can Reuse Your Slices (Or Eat ‘Em!)

If you’re serving your Lemon Lime Cucumber Water at a party and it’s disappearing FAST (or if you’re a champion water guzzler yourself!), then it’s quick and easy to simply reuse your slices and top off the pitcher with additional water.

Eventually, your slices will start to lose their flavor. But you should be able to add fresh water two – or maybe even three – times before that’s a problem.

When you notice that your cukes and citrus are losing their flavor, you have a couple choices. You can either toss in a few new slices from time to time to pep things back up (like, if you’re hurrying to keep your party buffet table stocked and full). Or you can start over with a fresh batch of slices.

And if you want to nibble a cucumber slice now and then? No problem! If it’s been floating around for a while, it may not be very flavorful, but there’s nothing wrong with trying.

So, with all those tips in mind, let me bring it all together for you …

How to Make Great Lemon Lime Cucumber Water

Step 1:

Grab a (rinsed) cucumber, a lemon and a lime.

As I discussed in more detail in Tip #3 above, there’s no need to peel them. (And they look much prettier if you leave all the peels on. So much more enticing … beckoning you, beckoning you to drink MORE water!)

Pro Tip: Muddling

It might seem like a good idea to muddle your fruit a little, to get the flavor to infuse more quickly. But if you’re too vigorous about it, you end up with too much citrus flavor being released, and lots of citrus bits floating unattractively through your water.

A better idea?

To get those citrusy flavors infusing a little faster, gently roll your lemons and limes back and forth on your counter a few times (before slicing). That helps loosen them up so the lime juice and lemon juice release more readily into your water.

Slice your cucumber nice and thin – about 1/8″ thick. Using 5 ounces of cucumber, you end up with about 24-30 slices, or about 1 heaping cup.

Slice your lemon and lime a little thicker, though – you’re shooting for about 1/4″ inch thickness on those. Why cut them thicker? Simply because if you go thinner than 1/4″ inch, they tend to fall apart.

I like to remove the seeds from my citrus slices, so those don’t end up in my water.

You don’t need very many citrus slices to add nice flavor and properly balance out all those cucumbers. (See Tip #1 above, about using the right ratio.)

Surprisingly, through all our testing, we found that just 4 slices of lemon and 3 slices of lime was the ideal combination.

Step 2:

Pile your pretty slices of cucumber and citrus fruits in a large pitcher and add water.

As I mentioned in Tip #6 above, I like to start with cold water, so my water is perfectly chilled and drinkable quickly.

Give it all a gentle stir.

Ooooohhhhh …

The slices glide around the water and look so inviting already!

Step 3:

Resist the urge to start glugging that lovely refreshment straightaway. It takes just a few minutes for those colorful slices to begin to meld their refreshing flavors with the water they’re cheerily floating around in.

Give it 10 minutes, minimum, and you’ll be rewarded for your wait!

From there, the flavors will become stronger the longer the water sits. (Preferably in the fridge, so it stays refreshingly chilled.)

Your water should last in the refrigerator for up to 2-3 days.

But, if you’re going to have it around that long, you’ll find that the citrus flavor becomes too strong and bitter. So, for longer storage, remove your lemon and lime slices when you’re happy with the flavor balance. (I generally like to take them out after about 4-6 hours).

You don’t need to remove the cucumber slices (although you can if you want to). Their soft, mild flavor doesn’t overwhelm the citrus notes, even if you leave the cukes in for the full 2-3 days. As an added bonus, leaving the cucumber slices in looks prettier, too.

Step 4:

It’s a good idea to gently give it all a stir again before serving, to swirl the flavors evenly throughout.

And then …. ahhhhhhh … Enjoy!

Why Is Infused Water Like This So Good for You?

A lot of websites and “diet” advice get all amped up over infused water recipes being great as a detox drink or for helping to boost metabolism and weight loss. But, the true “detox” and health benefits of Lemon Lime Cucumber Water are really all about the water, and much less about the small amount of fresh fruits and veggies floating in it.

Humble, regular ol’ plain water is a healthy drink, all by itself … ideal for “detoxing” your body, for flushing out your systems, and for staying hydrated. With or without those pretty slices.

Sure, fruits and veggies have loads of good stuff going on (you might be thinking of those fresh lemons and limes and their vitamin C, for instance). But we’re not really looking at huge amounts of those nutrients from a few slices floating in your drink.

I go into additional detail in my article on “basic” Cucumber Water, but the key takeaway is that this Lemon Lime Cucumber Water is good for you … because water is good for you. From healthy skin to potentially helping to manage high blood pressure – the list of great health benefits goes on and on.

Add to that the fact that choosing infused water over sugary drinks saves calories and slashes sugar intake. Plus, it’s a great way to wean yourself off sugary drinks like soda and even sugar-loaded sports drinks.

So basically, the really big bonus here comes with the fact that people tend to find pretty-looking water like this much more enticing. And that means they’re more likely to drink enough water each day and hit their water intake goals, since if it feels special and tastes more interesting than plain tap water.

No doubt … when it comes to an easy health victory you can achieve on a daily basis, drinking more water is a very good thing!

FAQs At-a-Glance

How Long Does Lemon Lime Cucumber Water Last?

It’ll keep in the fridge for 2-3 days. But remember to pull out your citrus slices after about 4-6 hours to prevent your water from becoming overly citrusy and even bitter. (There’s no need to remove the cucumber slices.)

Should I Use an Infusion Pitcher?

An infusion pitcher works great for making flavored waters like this. In particular, you might want to place the lemon and lime slices in the removable infuser basket, since those need to be removed after a few hours. Another option to help you keep your slices from splashing into your glass as you pour: use a pitcher with a narrowed pour spout.

Can You Make Just One Glass (or Sports Water Bottle) at a Time, Instead of a Whole Pitcher?

Definitely! There’s no specific ratio for that, though. It really depends on how big your glass or water bottle is, and how fast you’re drinking it (how long the flavors will have to develop). You may want to use a few more slices than in my recipe’s base ratio, if you’re making individual glasses of water – assuming that you’ll be drinking them fairly soon after you make them. Using extra slices will help the infused flavors to strengthen more quickly. (And remember that you can reuse your slices for a second or even third glassful. See Tip #7 above.)

Can You Double or Triple the Recipe?

Absolutely! Lemon Lime Cucumber Water is a perfect drink for serving in big batches at parties (for both alcohol drinkers who need a hydration break, and for those who prefer not to drink alcohol). Especially on a hot summer day! And, if you get your whole family on board with drinking more (yummy!) water, you’ll probably go through one pitcher fairly quickly. Just stick to the basic ratio of approximately 5 ounces of cucumber, 4 slices of lemon, and 3 slices of lime per 2 quarts of water.

Can I Use Sparkling Water?

Surprisingly, my taste testers weren’t crazy about using sparkling water. Every single person preferred “still” or plain water during our testing. But if you love sparkling water, feel free to give it a try! (Note, though, that sparkling water goes flat after several hours. So rather than being good for 2-3 days, you’ll only get about 12 hours from it, at most.)

Spa Water (That You’ll Actually Enjoy Drinking!)

There’s a reason that spas, high-end health clubs and swanky resort hotels so often have big, icy-cold glass jugs of infused water, all ready to welcome you as you enter.

Even though it’s ridiculously inexpensive to make, it feels pampering and special. And, of course, thirst-quenching!

So go on … pamper yourself a little!

Make up a gorgeous pitcher of delicious, refreshing Lemon Lime Cucumber Water. You just might be surprised how much you LOVE drinking water. (And how much you love opening your fridge to see a pretty pitcher waiting to greet you!)

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Lemon Lime Cucumber Water

Yield: 8 cups

Prep Time: 4 minutes

So refreshing! This will definitely entice you to drink more water. And with the tips above, you'll get a lovely, balanced flavor every single time!

• Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free • Paleo •

Ingredients

5 ounces unpeeled cucumber (regular cucumber, not seedless English – see note)
4 slices lemon (1/4" thick), seeds removed
3 slices lime (1/4" thick), seeds removed
2 quarts water (preferably chilled)

Instructions

Slice the cucumber about 1/8" thick (you should have approximately 24-30 slices, or a heaping 1 cup).
Add the cucumber, lemon, and lime slices, and the water to a large pitcher, stirring gently.
Let sit at least 10 minutes, or (refrigerated) up to 2-3 days. The flavor will become stronger the longer the water sits, and after a while the citrus flavor will become too strong and bitter. To prevent this, remove the lemon and lime slices when you're happy with the flavor balance (I recommend removing them after about 4-6 hours). You don't need to remove the cucumber slices, however.
Gently stir again before serving.

*** In addition to the brief notes below, be sure to refer to the article above for more details regarding the best type of cucumber to choose, why we don't recommend peeling your citrus, and numerous other helpful tips.

Notes

Type of cucumber: As discussed in the article above, regular "garden cucumbers" were by far the most popular cucumber variety we tested, particularly when the Lemon Lime Cucumber Water will be sitting for more than an hour. Taste testers specifically did not like the stronger flavor that developed when using seedless (aka English) cucumbers or the mini cucumbers we tested.

Water: Our taste testers definitely agreed that this recipe tastes best when served cold. That's why we recommend starting with chilled water, particularly if you'll be serving your Lemon Lime Cucumber Water within the first hour or two. Refer to the article above to read more about water temperature and adding ice.

Nutrition Information:

Yield: 8 Serving Size: 1 cup water
Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 3gSugar: 1gProtein: 0g

The post Lemon Lime Cucumber Water Recipe appeared first on Two Healthy Kitchens.

Easy Taco Soup with Ranch

Shelley — Thu, 16 Feb 2023 19:28:06 +0000

~ This Easy Taco Soup with Ranch is full of pantry staples you can keep on hand for a cozy, burbling pot of chili-like soup in no time flat … any time! And it’s got a fun little “secret” addition that makes it extra, uniquely flavorful (hint: ranch dressing is right in its name)! ~

This Recipe Is: • Ready in 30 Minutes or Less • Freezable • Make Ahead • Gluten Free (depending on your chosen brands; see note) •

You know those best-ever recipes, given to you by a great friend who swears, “You have to try this … everyone goes crazy for it, every time I make it!”???

Yeah. This is one of those recipes.

Straight from my dear friend, Lynne … to me … to you. Because one of her friends had given it to her, and she absolutely had to share it. And now, so do I!

It’s that good.

Why You’ll Love This Taco Soup

This magical concoction is part chili, part Mexican-vibey soup. It’s thick and hearty and super-satisfying, and turbo-loaded with big, beefy, taco-y, yummy flavors.

And what makes it even better is that it’s basically a dump-and-go, pantry staples recipe. Keep the ingredients on hand, and you’re good to go in a jiffy (aka under 30 minutes). Easy, easy, easy!

Plus it also just happens to be loaded with protein and LOTS of nutritious veggies. The kind of veggies we all truly want to have jam-crammed into a taco soup. (So we don’t actually even feel like we’re eating veggies at all!) Tomatoes, onions, corn, chiles, three kinds of beans … yes … YUM!

Oh, and while we’re swooning about how fantastic this easy recipe is, in basically every single respect, let me throw one more bonus at ya …

It freezes great, too!

Yup.

It makes a gloriously gi-normous batch that reheats beautifully all week long (hellllllo, weekend meal prep!), and freezes well for meals later on, too.

The Fun {Not-So-Secret} Addition

Since this recipe is specifically called Taco Soup with Ranch, you’ve probably already guessed where I’m going here.

A packet of powdered ranch dressing mix makes an unexpected appearance … with delicious results.

Intrigued?? I sure was the first time I read through the recipe ingredients!

The great thing is that it doesn’t taste like you glugged a bottle of ranch salad dressing in there.

Nope. The ranch dressing mix doesn’t actually announce its presence loud and clear – not at all. It just sort of whispers hello, and hangs out in the background, adding wonderful flavor notes that would never make anyone guess “Ranch?!?” … but that you also will never want to leave out once you’ve tasted this.

But here’s the dilemma (and how I fixed it) …

Choosing the Right Ranch Dressing

Whenever you see “ranch dressing packet” on a recipe’s ingredient list, you probably think of Hidden Valley Ranch brand.

But I never feel awesome grabbing one of those. I always wish the ingredients were a bit cleaner. So, I did some researching, shopping and testing.

And it turns out, there are great alternatives! You’ve got options.

Option #1

Of course, I’ve tested this Ranch Taco Soup with Hidden Valley Ranch dressing mix (as specified in Lynne’s original recipe – have to start with the original, right??). In a pinch, you can always turn to that.

Option #2

But then Lynne and I stood in my kitchen and did taste tests, looking for a better option …

We tasted her Easy Taco Soup made with a McCormick Just 5 Homestyle Ranch packet I’d bought, instead of with a packet of Hidden Valley Ranch like she’d always used.

We agreed: you couldn’t tell a difference. Not one bit.

And the ingredient list on the “Just 5” was much cleaner!

Option #3

I can’t always find the McCormick Just 5, though. But not to worry!

Another great option is the McCormick Ranch 3-in-1 Seasoning you see in the larger plastic canister in my photos.

(Hey hey! It says “Simple and Clean” right on the label – a good sign!)

Bonus: it’s even lower in sodium than either of the two options above.

But again … you won’t taste the difference.

Adjusting the Amount of Ranch Dressing Mix (Depending on Brand)

So … I thought I’d found some great ranch dressing alternatives that I’d feel really great serving my own family, and recommending that you feed yours.

Things got a little tricky, though, when I noticed that different brands come in slightly different amounts.

What I mean is, the Hidden Valley Ranch Dressing Mix comes in a 1-ounce packet, but the McCormick Just 5 Homestyle Ranch seasoning packets are 1.25 ounces. (Although they both surprisingly measure out to roughly 8 teaspoons. Yes … I actually measured them to check).

And, complicating things further, an equivalent amount of McCormick Ranch 3-in-1 Seasoning (in the plastic canister) is only 6 teaspoons, instead of 8.

So, how do you decide how much ranch dressing powder to use, depending on what brand you happen to buy??

Easy, actually.

On the back “instruction panel” all the brands tell you an amount of ranch dressing powder that you would mix into 16 ounces of sour cream if you were making a bowl of ranch dip. Whatever that amount is … whatever measurement your brand of ranch says you need for 16 ounces of sour cream … THAT is the amount you mix into this soup.

If you grab a 1- or 1.25-ounce packet, you’re probably just gonna use the entire packet.

But, if you’re using a big canister like the McCormick Ranch 3-in-1, or maybe an oversized jar of ranch dressing mix that you bought at Sam’s Club … simply check the instructions for how much ranch powder you’d mix into 16 ounces of sour cream. That’s your magic number!

Ok, I hope that didn’t sound more complicated than it is. Because, really, nothing else about this soup is one bit tricky at all. Not one bit!

Here’s what I mean …

How to Make Your Taco Soup with Ranch

As easy recipes go, this one’s truly, ridiculously, delightfully easy!

Lots of pantry staples and canned goods mean you can keep most of the simple ingredients you need on hand at all times. So you’re armed and ready for a fast dinner on even a busy, busy night!

(But you KNOOOW I’ve got some handy tips for you along the way, learned through all my testing and tasting … and testing again … and again.)

Ingredient Tip: “Ranch” Beans vs. “Chili” Beans

Lynne’s original Taco Soup recipe calls for a can of Ranch Style Beans (which you can see in my ingredient photo). It’s basically a can of chili beans that happens to have “ranch” in the name. It’s kind of an obscure brand, which I can find at Walmart grocery, but not at some of the other stores I tend to frequent.

No problem if your store doesn’t carry that specific brand – I also tested this recipe for you, using the more commonly available Bush’s Chili Beans. Works just fine (Lynne and I put them through a head-to-head taste test).

I do, however, try to find a can of chili beans where the beans are specifically pinto beans (instead of black beans or kidney beans). It really doesn’t make that much difference, but since you’re already using kidney beans and black beans, too, I like the variation of having a third type of bean coming from the can of “ranch” or “chili” beans.

Ingredient Prep

Soooooo … spoiler alert: most of what you have to do here is operate a can opener … and dump stuff into a pan.

There basically is no prep, except for chopping up some onion and tomatoes.

And I’ve even got an easy, *cheater* tip for chopping your canned, stewed tomatoes! Check this out …

Stewed tomatoes have terrific flavor and texture, but they’re canned in big chunks, often with entire, whole tomatoes.

The easiest way I’ve found to cut them up?

Grab some {clean} kitchen shears and chop, chop, chop around, right inside the can!

Alternately, you definitely can scoop the tomatoes out and chop them with a knife on a cutting board, but that tends to get juicy and messy.

My little cheater version is so much tidier – try it!

But what if you happen to see that you missed a couple tomatoes, once you dump ’em into your soup pot?

No problem!

Grab those kitchen shears again, and cut the stragglers down to size before you stir them in with everything else.

Easy!

Now that we’ve opened our cans and got those tomatoes taken care of, let’s get cookin’!

Step #1

Grab a large pot or a dutch oven.

Cook a pound of ground beef (preferably extra lean) and some chopped onions over medium heat, stirring everything around to crumble up the beef as it cooks.

This will probably take about 7-10 minutes, until the beef is browned and the onions are a bit softened.

And, if you’re using really lean ground beef, there shouldn’t be a need to drain excess fat.

Step #2

Next, add all the rest of the ingredients (except for the tortilla chips and toppings).

Just dump ’em on in there. How easy is that?!?! When it comes to soup recipes, this really is a simple soup!

IMPORTANT TIP

Remember: DO NOT drain your cans of beans, tomatoes and corn. You’re adding the entire contents of the cans (including the liquids) to your soup.

Notice that you’re not adding extra water or beef broth? That’s why.

Step #3

Cover your pot of soup and bring it to a simmer.

Cook it for at least 15 minutes, and up to about 45 minutes to an hour.

Ideally, you want to simmer your soup for at least 15 minutes so the flavors have some time to blend. But, you can let it cook longer if your family isn’t quite ready to eat yet. Super flexible!

How to Make Your Soup Spicier

If you’re a heat lover, there are definitely options for working in a little extra kick.

Instead of mild Ro-Tel, choose “original” or even “hot.”

You can also add a small (usually 4.5-ounce) can of hot diced green chiles. I’ve tested adding a can of mild green chiles (in addition to the chiles already in the Ro-Tel), and the addition makes virtually no difference at all to the taste or heat level. So, if you’re looking to pump up the spiciness, be sure to reach for a can labeled “HOT”.

You can, of course, also add a few dashes of your favorite hot sauce at the table. That’s a great way to let everyone tweak the heat level exactly how they like it.

How to Serve Your Fabulously Easy Taco Soup

Tortilla Chips

Because this is “Taco” Soup, you’ve gotta have tortilla chips! Kind of like broken-up bits of taco shells, making your soup seem extra taco-y!

In her original recipe, Lynne likes to break some tortilla chips into the bottom of each bowl, before ladling the soup on top. But I’m here to tell ya … there’s basically no wrong way to add those chips. Toss some on top, use them for dipping … it’s all good!

Of course, I always reach for multigrain chips. They taste great and have a hearty texture that can stand up to everything else goin’ on in your bold, flavorful soup. Plus they add a nice little extra boost of nutrition.

Toppings

Besides those {basically mandatory} corn chips, you can add whatever favorite taco toppings you and your family like.

Maybe set out a whole tray of toppings – like a fun taco night DIY bar – so everyone can customize their own. (Hint hint … that’s a great idea for game days, big family parties, or even a unique twist on Taco Tuesday!)

Good bets are cilantro, shredded (reduced-fat) cheddar or Mexican cheese, and a reduced-fat dollop of sour cream.

You could also try chunks of avocado or a dab of guacamole, some sliced fresh green onion or minced red onions, or a bit of hot sauce. Basically, anything you like on tacos. Get creative!

Side Dishes

This Easy Taco Soup recipe is really a complete meal in one pot, with protein and plenty of veggies. So you don’t really HAVE to worry about additional side dishes unless you want to.

But, a fresh, crisp green salad is always fabulous alongside a warm, cozy, hearty soup. Our Easy 7-Layer Chicken Taco Salad fits the taco-y vibes perfectly! Or, this Mexican Street Corn Salad would be fun. Or maybe a dish of pico de gallo to dip extra chips.

And, this refreshing Grape Salad would be a terrific way to add a sweet, juicy counterpoint to the zesty flavors of the soup.

Plus, we’ve actually put together a huge, mouthwatering list of “What to Serve with Taco Soup,” if you need even more ideas!

Check Out All the Side Dish Ideas HERE!

FAQs At-a-Glance

Can I Use Ground Chicken or Turkey, Instead of Beef?

Sure! Of course, the flavor might not seem quite so (ahem) beefy … but you’ve got so many other big, bold flavors happening in this recipe, that I don’t think you’ll notice a big difference. Just remember that ground turkey, in particular, is not necessarily leaner than very lean ground beef, so be sure to check the nutrition panel if your goal is to swap for a leaner ground meat, to be sure you’re actually getting LEAN ground turkey.

Can I Double the Recipe?

You can – but note that this recipe, as written, already makes a pretty large amount (about 16 cups). If you’d like to double the recipe (maybe for a tailgate party … FUN! … or to freeze and prep meals ahead), be sure you have a large enough pot, or use two pots to avoid messy boil-overs.

How Long Is Taco Soup Good For?

Properly cooled and refrigerated, any leftover Taco Soup should keep in your fridge for up to about 5 days. You can also freeze it for longer storage (see tips below). It’s a great way to cook ahead for busy weeknights!

How Do I Freeze Taco Soup?

You can certainly freeze a large batch all together in one big container. But, I actually prefer measuring out 1-cup, individual servings into sandwich-sized zipper bags. Seal them tightly and allow them each to freeze flat, then pop them all into a couple of large, gallon-size freezer bags (just to keep them all together, so they don’t get lost in your freezer). Then you can pull out just a portion or two or three at a time … whatever precise amount you need.

How Do You Thicken Taco Soup?

I see this question out there, but I don’t think you’ll really find that this particular recipe needs thickened. That’s one of the benefits of using the bean liquid instead of water or broth. In fact, when this soup cools, it thickens up quite a bit, and then thins back out a little to a more soup-y consistency when you reheat it. If you really do want it even thicker, though, you could puree or mash some of the beans to add body without needing to add any other ingredients.

Can I Make This in the Crock Pot?

If you’d like to adapt this easy stovetop Taco Soup for your crock pot, I recommend basically following the steps we use to make our Classic, Healthy Crock-Pot Turkey Chili: Cook your meat and onions in a large skillet before adding them, along with your other ingredients, to your slow cooker. Cook on high for about 4-5 hours, or on low for about 6-8 hours. Presto … now you’ve got an EASY slow cooker Taco Soup!

From my beloved, dear friend Lynne … to me … to you. That’s the way family favorite recipes travel. Friend to friend to friend, on and on.

I hope you’ll love this easy soup as much as Lynne did when she texted me, raving about a favorite recipe I just HAD to try. And as much as my family did, from the very first time we tried it – so much that we immediately knew we had to share it with all of you.

I guess the question is: where is this yummy, easy Taco Soup recipe headed next? Who are YOU gonna share it with? I can’t wait to hear all about it!

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Easy Taco Soup with Ranch

Yield: 16 cups

Prep Time: 3 minutes

Cook Time: 23 minutes

Total Time: 26 minutes

This Easy Taco Soup with Ranch Dressing leverages pantry staples for a cozy, burbling pot of soup in no time flat ... ANY time!

• Ready in 30 Minutes or Less • Freezable • Make Ahead • Gluten Free (depending on your chosen brands; see note)

Ingredients

1 pound extra-lean ground beef (we use 96% lean)
2 cups chopped yellow onion
3 cans (14.5 ounces each) stewed tomatoes, undrained and chopped (see note)
1 (15.5-ounce) can kidney beans, undrained (either light or dark red)
1 (15-ounce) can black beans, undrained (preferably organic or reduced-sodium)
1 (15-ounce) can Ranch Style Beans or chili beans (such as Bush's; see note)
1 (15.25-ounce) can corn, undrained
1 (10-ounce) can diced tomatoes and green chilies, undrained (we use mild Ro-Tel)
1 (1- or 1.25-ounce) packet ranch dressing mix / seasoning (or equivalent; see note)
1 (1- or 1.25-ounce) packet reduced-sodium taco seasoning mix
for serving: multigrain tortilla chips and optional toppings such as chopped cilantro, and reduced-fat sour cream and cheddar cheese

Instructions

In a dutch oven or large soup pot, cook beef and onions over medium heat, stirring to crumble beef, until the beef is browned and the onions are softened, about 7-10 minutes.
Add all other remaining ingredients (except tortilla chips and toppings), remembering NOT to drain the tomatoes, beans, and corn.
Cover, bring to a simmer, and cook for at least 15 minutes, and up to 45 minutes - 1 hour. (You want to simmer the soup for at least 15 minutes to allow the flavors to meld, but can allow the soup to cook longer if your family isn't quite ready to eat yet.)
Crumble a few tortilla chips in the bottom of each bowl (if desired) before ladling in the soup, and serve with additional tortilla chips and optional toppings.

Notes

Chopping stewed tomatoes: Stewed tomatoes are canned in big chunks, sometimes with entire whole tomatoes. Although you can chop them with a knife on a cutting board, that tends to be messy (and you'll likely lose some of the juice). As illustrated in photos in the article above, I recommend using clean kitchen scissors to cut them up while they're still in the can. If you dump them into your soup pot and happen to see that you missed a couple tomatoes, simply use the kitchen shears to cut them then, before you stir them into the soup.

"Ranch Style Beans" / chili beans: Ranch Style Beans (which you can see in my ingredient photo in the article above) are basically a specific brand of chili beans that happen to have “ranch” in the name. Bush’s Chili Beans also work just fine. When possible, I do try to find a can of chili beans where the beans are specifically pinto beans (instead of black beans or kidney beans), since we're already using kidney beans and black beans in the recipe, too ... but the precise type of bean really doesn’t make that much difference. Use whatever you can find.

Ranch dressing mix / seasoning: As discussed in depth in the post above, this recipe was tested with a variety of different ranch dressing mix brands, including Hidden Valley Ranch, McCormick Just 5 Homestyle Ranch, and McCormick Ranch 3-in-1 Seasoning. I prefer to choose one of the cleaner ingredient lists, rather than Hidden Valley Ranch. However, the various brands come in slightly different amounts (Hidden Valley Ranch is a 1-ounce packet; McCormick's Just 5 is a 1.25-ounce packet, etc.). Use whatever amount is in your packet. Alternately, if you have a larger, multi-serving packet or a big jar of ranch dressing mix (like the one in my photos above), simply read the directions on the package for how much ranch dressing powder you would mix into 16 ounces of sour cream if you were making a bowl of ranch dip. Whatever that amount is … whatever measurement your brand of ranch says you need for 16 ounces of sour cream … THAT is the amount you mix into this soup. (It will probably be about 6-8 teaspoons.)

Make-ahead and freezing: This recipe makes a big batch of soup, which is great because it reheats well for meal prepping or a quick dinner all week long. It also freezes nicely, either in individual portions, or in a large, single-batch, airtight container.

Gluten free tip: In general, the ingredients for this soup should be available in gluten free varieties. (McCormick Just 5 Ranch is labeled as gluten free, for example.) But, with so many pre-packaged items on the ingredient list, the key to ensuring that this soup is gluten free will be in checking the labels to be sure all the various brands you choose to purchase are, in fact, gluten free.

Nutrition Information:

Yield: 16 Serving Size: 1 cup
Amount Per Serving: Calories: 221Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 676mgCarbohydrates: 34gFiber: 8gSugar: 8gProtein: 17g

The post Easy Taco Soup with Ranch appeared first on Two Healthy Kitchens.

Skillet Breakfast Scramble Recipe

Shelley — Wed, 15 Feb 2023 21:03:00 +0000

~ This easy Skillet Breakfast Scramble recipe is hearty and satisfying, but also a fresh, healthier take on restaurant “skillet” breakfasts. So good … true breakfast comfort food! Filled with scrambled eggs, potatoes, peppers, onions, cheese and even a bit of smoky bacon (with lots of ideas to change it up just how you like it). Bonus: Not only is it simple to toss together, but leftovers reheat brilliantly later in the week! ~

(Originally published as Southwestern Breakfast Skillet Scramble on October 8, 2015. Updated photos, text and tips.)

This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegetarian Option • Gluten Free •

I’m always really tempted by those restaurant breakfast choices labeled “Skillets” and “Scrambles.”

So promising in theory, but as I read the descriptions (so full of hope!), I almost always find that they involve (greasy) fried hash browns, lots of (fatty) meat, and enough gooey (full-fat) cheese to stop my happily-pumping heart in its tracks. *SIGH*

They taunt me. They jeer. Their fat-laden, artery-clogging pictures beckon tantalizingly.

But I know it’s not worth it. I’ll feel so icky and too-full later … and my tiny arteries … oh, those poor little dears …

Well, this Breakfast Scramble is my comeback!

My answer to those taunts and jeers.

My satisfying, “Oh-yes-I-can-have-my-Scramble-and-eat-it-too” (and not feel gross later) smackdown. (Can food bloggers have scrambled egg smackdowns? Hmmmmm … well, looks like I just did. Take that, greasy diner Skillets!)

Why We LOVE This Quick Breakfast Scramble (and You Will, Too!)

I’ve been making this Breakfast Skillet Scramble for nearly 10 years now, and it’s become one of my family’s all-time favorite weekend breakfast recipes.

It’s a quick, easy, nutritious and delicious breakfast … a THK recipe, through and through!

It’s got:

Fluffy scrambled eggs and diced hash brown potatoes,
Studded with flavorful bell peppers and onions …
Plus melty cheese,
And a bit of bacon to add satisfying, smoky-salty vibes.

Pretty much exactly like those restaurant-style breakfast skillet scrambles. Deliciously hearty comfort food (which is exactly what you want in great brunch recipes)!

Except that it’s lighter and leaner and won’t leave you feeling bogged down and groggy and regretful.

Nope!

It’s loaded with high-quality protein and lots of nutrient-rich veggies that’ll keep your family fueled up all morning.

And it’s such a very simple recipe. Ready in a twinkling … perfect for lazy weekend mornings. (Or seriously great made ahead for quick breakfasts all week long!)

Here’s all you have to do …

How to Make Your Breakfast Scramble

Ingredient Prep

There’s very, very little prep work to be done here – just chopping up some onion and peppers and lightly beating a few (standard-sized) large eggs.

You don’t even have to thaw the potatoes (or the corn, if you’re using frozen). So crazy-simple!

To make this even more, extra easy in the morning, you can chop the onion and peppers the night before. Just pop them into separate baggies or containers and stash them in the fridge for go-time.

Step #1

Preheat a little oil in a nonstick, large skillet over medium heat.

Once your pan is warm, add your corn and potatoes (remember … no need to thaw them!), onion, and peppers.

Cook your veggies for about 12-15 minutes, until they’re lightly browned.

Give them an occasional stir. BUT, the key here is actually NOT to stir them TOO often because you want them to develop some nicely browned areas.

Step #2

While your veggies are cooking merrily away, combine your lightly beaten eggs, milk and salt in a medium bowl. Give them a quick whisk, but there’s no need to beat them smooth.

Step #3

When your veggies are as tender as you’d like them, with some alluring golden-brown spots, pour your egg mixture into the skillet.

Add your cheese and bacon, and let that delicious concoction continue cooking while you stir it around to scramble the eggs and get everything combined.

Ingredient Tip: Bacon

While you can certainly cook and crumble your own bacon, we usually reach for the little packages of real bacon bits (NOT Bac-Os) you typically find in the salad dressing aisle. They’re particularly great since we don’t often use up entire packages of bacon very quickly. Plus, they’re a handy shortcut!

If you do want to cook your own bacon for this recipe, we recommend selecting an organic or nitrate-free brand, and choosing lower-fat center cut bacon or turkey bacon.

And if you wanna swap out the bacon, I’ve got ideas for that, too. Read on …..

Keep cooking that delicious scramble-y goodness over medium heat, until the cheese melts a bit and your fluffy eggs are done to your liking.

Step #4

Serve it up right away, piping hot out of the skillet (or in a pretty serving bowl if you’re feeling fancy)!

Offer up any yummy toppings you like.

Our faves are cilantro, salsa and {optional for heat lovers} a few dashes of hot sauce … which gives it a little Southwestern flair. Some chopped avocado or a daub of guac are also fantastic ideas! (And I’ve got even more flavor variations and topping suggestions for ya in a sec …sausage?? feta??? … keep reading …..)

It’s a throw-together breakfast you’ll make again and again!

The Origin Story

I originally shared this egg scramble recipe with all of you back in 2015, after a whirlwind, three-day culinary press tour of Columbus, Ohio, which was focused on everything EGGS.

We ate, photographed, talked (and probably even dreamed about) eggs.

We sampled the iconic Eggs Benedict Lindey’s (with filet mignon!) at Lindey’s in German Village, and a reimagined Smoked Chicken Hash with roasted poblanos, gouda and salsa verde at the schwanky-shabby-chic The Guild House.

We ate an unbelievable meal in a rustic converted barn at the organic Jorgensen Farms, sitting around a massive plank table. We were surrounded by hay-piled rafters, lovely wild-flower-filled mason jars, and the warm glow of lights strung from overhead beams.

It was all heavenly. Every.single.bite.

And, of course, there was a cooking demo! (Including the perfect way to hard-cook eggs … and yes, friends, I did a little mental dance inside as he described the same hard-boiling method that we recommend here at THK. But then, I guess I wasn’t really surprised – we definitely did our research and lots of our own testing before we shared that post with you!)

I couldn’t wait to head home and cook eggs, eggs, eggs … including this yummy Skillet Breakfast. It quickly became a go-to, any time I could wrangle my busy family to all be in the same spot at the same time for breakfast together on a cozy weekend morning.

And through the years, I’ve found lots of ways to change it up, often because I had to adapt on the fly to whatever I happened to have on hand.

Here are just a few ideas of how you can change it up, too …

Breakfast Skillet Recipe Swaps and Toppings

Go Southwestern!

I originally started making this healthy breakfast recipe as a vaguely Mexican-inspired, “Southwestern Breakfast Skillet Scramble.” So that’s where the idea for toppings like cilantro, salsa, hot sauce, and even guac or chopped avocados come in.

If you like that hearty Southwestern flair, you could use a poblano pepper, or mince up some jalapeños to cook with the other veggies, for another layer of pepper flavor and a little heat.

Keeping with that same Southwestern feel, you could pump up the protein even more by adding some black beans.

But there’s so much more you can do to change this up in lots of different ways!

More Yummy Variations!

• For starters, you could certainly skip the bacon crumbles and choose a different protein altogether. Try cooking some crumbled turkey breakfast sausage in the skillet before you add your veggies. Or slice up any flavor of chicken or turkey sausage links and toss in a few of those to brown with the vegetables.

Wanna Make This a Vegetarian Breakfast Scramble?

I often do! I especially love using Morningstar Farms Veggie Chorizo Crumbles for a little flavor kick. But feel free to try your fave vegetarian sausage, too!

• Vary the cheese however you like. Maybe some reduced-fat cheddar cheese or crumbled feta?

• Mmmmmm … and actually, feta would be brilliant in a more Mediterranean-vibed scramble. I’m thinking maybe a garnish of green onions and basil instead of cilantro. Juicy, fresh cherry tomatoes sliced on top after you pull it off the stove. You could even drizzle a little pesto on top. Yum yum yum!

• And don’t worry about EXACT proportions here, friends. Wanna go easy on the potatoes but add some extra onions? No problem! Running short on red peppers? No worries … add extra green ones (or orange or yellow).

How About Portable Breakfast Burritos?

Great Idea!

Use this crave-able scramble as the filling for a warm tortilla, along with some hot sauce, pico de gallo, refried beans … whatever you like!

Wrap ’em up for your family to grab as they dash out the door, and everyone will be happily powered up all morning long!

• Or, hey hey … you could even spoon your Breakfast Scramble over avocado toast, too! (Kinda like a pumped-up version of our Breakfast Avocado Toast with Egg and Sausage.)

You’ve got lots of options to make this Breakfast Egg Scramble exactly how you want it, every time you make it!

And since it’s so darn quick and easy to whip up, I just bet it’ll become a go-to for you … just like it did for me!

FAQs At-a-Glance

Can I Use Egg Whites Only, Instead of Whole Eggs?

Sure! I do that sometimes. One large, whole egg equals approximately 1/4 cup. As Taste of Home explains, 2 egg whites also equal roughly 1/4 cup. So, to replace the 6 eggs called for in this Breakfast Scramble recipe, use the whites from 12 eggs (or 3/4 cup egg substitute / packaged egg whites).

Can I Skip the Bacon in This Skillet?

Yep! As I discuss in more detail in the article above, you have lots of options for switching up the flavors – and the meat. Different types of sausage (ground or sliced links), even veggie sausage are all options. Or go meatless!

Can I Make This Breakfast Scramble Ahead?

You actually can! Works like a charm. It reheats surprisingly well. Whether you make the entire batch ahead of time, for meal prep on busy mornings, or simply have a bit left over, you can stash it in the fridge and gently rewarm it later (I use the microwave). And as I mentioned earlier, if you’d like to get ahead on prep work, without making the full recipe ahead of time, you can chop the onion and peppers the night before and refrigerate them in separate bags or sealed containers.

So next time you scan down a restaurant brunch menu and start craving one of those greasy, bog-you-down skillet breakfasts, you’ll pat yourself on the back, knowing you can easily make something just as yummy at home tomorrow instead.

With WAAAAAY less fat and calories and why-did-I-just-eat-that-I-need-a-nap guilt!

More of Our Favorite THK Egg Recipes …

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Skillet Breakfast Scramble

Yield: 5 1/2 cups

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

This easy Breakfast Scramble is a fresh, healthier take on restaurant skillet breakfasts. Bonus: leftovers reheat brilliantly later in the week, and make a terrific filling for breakfast burritos or topping for avocado toast, too!

• Ready in 30 Minutes or Less • Make Ahead • Vegetarian Option • Gluten Free •

Ingredients

1 teaspoon olive oil
3 cups frozen, diced hash brown potatoes or O'Brien potatoes (cubed hash brown potatoes with onions and peppers)
3/4 cup fresh or frozen corn kernels
1/2 cup finely diced sweet onion
1/2 cup finely diced green pepper
1/2 cup finely diced red pepper
6 eggs, lightly beaten
2 tablespoons nonfat milk
1/2 teaspoon kosher salt
1 cup shredded, reduced-fat Mexican cheese blend or cheddar cheese
2 tablespoons chopped and crumbled bacon or real bacon bits (not Bac-Os) (see notes)
for serving: minced fresh cilantro, salsa, and hot sauce, if desired (or refer to other topping ideas in post above)

Instructions

Briefly preheat oil in a nonstick skillet over medium heat. Add potatoes, corn, onion, and peppers, and cook until lightly browned, about 12-15 minutes. Stir occasionally, but you want the vegetables to develop some nicely browned areas, so don't stir so frequently that you prevent that from happening.
Meanwhile, combine eggs, milk, and salt in a medium bowl.
Pour egg mixture into pan with potato mixture and add cheese and bacon. Continue cooking, stirring to scramble, until eggs are done.
Serve immediately with cilantro, salsa, and hot sauce (if desired) for Southwestern flair. Or, for other flavor variations and swaps, refer to all the ideas in the post above.

Notes

Bacon: If you choose to cook and then crumble your own bacon, we recommend selecting an organic or nitrate-free brand, and choosing lower-fat center cut bacon or turkey bacon. In a pinch, however, to save time, we often use packaged real bacon bits (NOT Bac-Os), particularly since we don’t often use up entire packages of bacon quickly enough. Either option will work in this recipe.

Vegetarian option: As discussed in the post above, you can substitute various things for the bacon, including vegetarian sausage. I especially love using Morningstar Farms Veggie Chorizo Crumbles for a little flavor kick, but you can try any vegetarian sausage you prefer.

Make-ahead tips: To help this breakfast recipe come together extra-quick in the morning, you can chop the onion and peppers the night before and refrigerate them in separate bags or sealed containers. Also, this Breakfast Skillet reheats surprisingly well, so you can certainly make it ahead the day before and gently rewarm it prior to serving for busy mornings, or save leftovers to reheat for a quick breakfast later in the week.

Nutrition Information:

Yield: 5 1/2 servings Serving Size: 1 cup
Amount Per Serving: Calories: 283Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 228mgSodium: 574mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 18g

The post Skillet Breakfast Scramble Recipe appeared first on Two Healthy Kitchens.

Layered Pesto Appetizer Dip

Shelley — Fri, 03 Feb 2023 17:09:49 +0000

~ This delicious Layered Pesto Appetizer Dip is so quick to make – you can whip it up in less than 10 easy minutes! It features a creamy base layer, a flavorful slathering of pesto, and popular Mediterranean-style toppings. With simple ingredients you can easily keep on hand, this speedy recipe will become your go-to anytime you need an impressive appetizer FAST! ~

This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •

This is one of those terrific, easy recipes that basically has everything going for it:

• Most importantly: it’s really, really delicious. The kind of recipe that everybody asks you to share with them. (Be ready to hand out copies!)

• It’s familiar enough to have broad appeal, but also unique enough to be alluring.

• Plus it’s just so darn stress-free to make! Quick and easy to throw together at a moment’s notice – especially since the ingredients can be stashed for weeks and weeks at a time in your pantry and fridge, just waiting for a last-minute party invite.

Checks all the boxes!

It also feels just-right for practically any kind of party, any time of year. It’s the perfect appetizer for a summer potluck or a winter-y New Year’s Eve spread … and definitely for game day parties and Super Bowl snackin’. Casual or fancy. Whatever the vibe, this simple appetizer just fits right in!

Level It Up for Holiday Parties!

Pssssst … making this Pesto Appetizer for the holidays? Great idea! It’s a perfect recipe for the holiday season, since it’s already so festive with its green and red and golden colors.

BUT … I’ve got an even better idea. Turn it into this VERY EASY Christmas Tree Dip!

I’ve been making a version of this dip for nearly 20 years, and it never fails me. So, I knew you’d love it, too!

Nobody has to know that this took you mere moments to toss together (shhhhhhh … I won’t tell!). They’ll be too busy falling in love with the layers of fantastic flavors!

What Everyone at the Party Will LOVE About This Easy Appetizer

With just a few simple ingredients, you still create big, bold, fresh flavors that get noticed (as people dip again … and again … mmmmmmmm and again). What you’ve got here is:

A creamy background made up of two creamy ingredients that are superstars when it comes to dips: cream cheese and creamy cannellini beans. They’re blended together into a smooth (and dare I say it again???? creamy!) spread to create an amazing Mediterranean-inspired base layer that’s somewhere between a typical cream cheese dip and a white bean dip.

Next up is the real hero of the day: the PESTO! Savory and herby and bursting with flavor. Basil, garlic, parmesan cheese … so many reasons why people can’t get enough pesto (and why it’s such a headliner in this recipe)!

It could almost be good enough if you stopped right here, without adding one more thing. But no … that’s no fun. We need toppings!

I usually keep it simple with chopped artichoke hearts (canned – super easy!) and roasted red peppers (jarred – also super easy!). Kalamata olives are a very, very good idea here, too. But only if you know everybody likes ’em. As I’ve mentioned before, my husband just can’t get on the olive train, no matter how hard he tries. And I know lots of other people feel the same way – olives are polarizing that way. Love ’em or hate ’em. So, I design most of my olive-related recipes to offer up Kalamatas on the side. I’ll leave it up to you – but trust me, this Pesto Appetizer is a standout, either way.

Last up? A sprinkling of crumbled feta cheese. It’s tangy and salty and also really pretty!

And seriously … all those scrumptious layers are ready in practically no time at all. Which is one of my very most favorite things about easy appetizers like this … the quick and easy part!

I’ve got plenty of little tips and suggestions for you, but truly, after you’ve made this once, you’ll hardly even need a recipe at all. Honestly, it’s THAT easy!

Here’s all you have to do …

How to Make Your To-Die-For Pesto Appetizer Dip

Ingredient Prep

There really is very little prep to be done.

Grab your jar of roasted red peppers, your can of artichokes, and a sharp knife for a little bit of quick chopping. It doesn’t have to be perfect – rustic is totally fine here!

You can even chop them up and stash them in the fridge a day or two before you assemble your dip. So ridiculously easy!

Step #1

To make your base layer, all you do is whir together a can of cannellini beans, a block of reduced-fat cream cheese and a tiny bit of salt.

You can do this in a blender or food processor – whatever you’ve got. (I like to use the smallest, “mini” one from my Ninja set.)

Ingredient Tip: Reduced-Fat Cream Cheese

What Americans call reduced-fat cream cheese is actually also known as Neufchâtel cheese. What’s awesome about it is that it’s lower in calories, saturated fat and cholesterol compared to “regular” full-fat cream cheese. But for real … it tastes so darn similar to the full-fat stuff that nobody is gonna notice a thing. Genius!

Scrape down the sides a couple of times as needed. You want it to be super creamy and velvety, with no tiny pieces of cannellini beans to ruin the smooth, dip-able texture. (It’s basically the same idea as when you’re making hummus.)

You should end up with about 1 3/4 cup of your creamy dip base.

Step #2

The next step is to spread the cream cheese layer you just made onto your serving platter.

You can get as creative as you want to here, with whatever pretty platter you happen to have.

It can be as simple as a charger, a rimmed serving piece, a really large dinner plate (like the one I’ve used in my photos, which is a little over 11″ inches in diameter) … practically anything. And it can be a circle, an oval, a rectangle. Seriously, guys – whatever you want!

The only suggestion I have is not to go too small. That’s because this Pesto Appetizer is best if the cream cheese layer isn’t super-duper thick, so each of the other layers and flavors can shine, too. Here’s how to adjust for it, though, if your serving platter is on the smaller side:

Pro Tip: Adapting Your Layered Dip for Smaller Platters

You just want to strike a good balance, without having any of the layers be soooo thick that people end up with a cracker full of only pesto … or only cream cheese. To achieve that, you basically have two options.

• (1) The easiest choice is simply to use a little extra pesto (maybe closer to 1/3 cup of pesto). But again, you don’t want to go toooooo thick, so some people scoop up a cracker full of only a gi-normous dollop of pesto!

• (2) Alternately, you can use a little less of the cream cheese mixture (save some of it for another use, like maybe spreading on avocado toast … yum).

Remember the goal is to have a nice balance through all components of this flavorful dip, where one layer doesn’t overwhelm all the others.

Step #3

Now you’re gonna spread your pretty green pesto sauce thinly and evenly across the cream cheese layer.

Even though this recipe is named as a Pesto Appetizer Dip, pesto’s a strong flavor, so just a bit goes a looooong, flavorful way.

Ingredient Tip: Pesto Options

To make this Pesto Dip ultra quick and easy, I honestly always use store-bought pesto (which I love to keep in the fridge for all sorts of last-minute food emergencies, including this layered appetizer recipe).

But …

There are big differences in both the flavor and the pretty (or not-so-pretty) color of different brands of store-bought pesto. Some of them are such a sad, unappealing greenish-brown, with ho-hum flavors to match the meh color. For the best options, skip the shelf-stable jars lurking in the pasta aisle, and head for your store’s refrigerated section instead.

My favorite store-bought pesto is the Kirkland brand you can find at Costco. It’s a bold, pretty green color with fresh, vibrant flavors. My back-up choice (when I’m not feeling like making a Costco run) is the Rana brand I can grab at my local supermarket.

Wanna make your own homemade pesto? Bonus points, for sure! (I’ve got some ideas for ya down in the FAQ section.)

Tip: Try to smooth the pesto out near the edge of your cream cheese base, without pushing it completely to the edge. That’ll prevent the pesto from dripping down over the side. Definitely not a big deal if it happens … but your layers will look neater if you can avoid it.

Step #4

All that’s left to do is add your delicious toppings!

Toss the roasted red peppers and artichokes in a single layer (more or less) across the top of the pesto. Then sprinkle it all with a pretty flourish of feta crumbles.

Ingredient Tip: The Great Olive Debate

I’m addicted to Kalamatas, and if you’re an olive lover, they’re a sensational addition to this Pesto Appetizer.

BUT … not everybody (looking at my hubby here) likes Kalamatas. Add ’em if you want … or maybe offer a little dish alongside, so people can choose to add their own.

What to Serve with Your Pesto Appetizer

The flavors and textures here just BEG to be dipped, slathered and spread.

Crunchy crackers, a crusty bread slice assortment, your favorite crostini recipe – anything along those lines will be fabulous.

This layered dip is also really nice with mini sweet peppers or even strips of bell peppers.

Whatever you choose, this will disappear FAST!

Make-Ahead Tips

What’s even better than an impressive-looking appetizer you can toss together in under 10 minutes?

One that comes with make-ahead tips!!

What’s important to know here is that this dip tastes its very best when the base layer (the cannellini and cream cheese layer) is softer and not stone-cold, straight out of the refrigerator. I don’t know why, but it just tastes better when it’s a bit more toward room temperature.

Two options work well:

Make-Ahead Option #1:

You can make this Pesto Appetizer Dip up to about a day ahead of time.

Cover it with plastic wrap and stow it in the fridge, but be sure to bring it back out a little ahead of party time. (I’m talking maybe 20 minutes – probably the amount of time it’ll take you to drive to the party, if you’re not the host. By the time you arrive it’ll be wonderfully softened-up and dip-able!)

Make-Ahead Option #2:

Alternately, you can partially prep ahead, so you’re almost there.

Chop your artichokes and roasted red peppers (and those controversial Kalamata olives, if you’re using them), a day or two in advance, and stash them each in an airtight container in the refrigerator.

Then, all you have to do is blitz together your cannellinis and cream cheese for the base layer, right before serving, and toss on the toppers. It’s ready to go in just minutes!

FAQs At-a-Glance

Can I Use “Regular” Cream Cheese in This Pesto Appetizer?

That will work perfectly fine, too. I always opt for lower-fat Neufchâtel cheese because it tastes every bit as fabulous in this recipe, and it’s a much better option health-wise since it’s lower in calories, cholesterol, fat (and saturated fat).

Can I Double This Party Appetizer?

Sounds like you’re heading to a really big party! FUN! The only problem with making a double batch is that you want the layers to be fairly thin (as discussed above), so nobody dips a cracker partway into your appetizer and only scoops up one layer – maybe only a big bite of pesto. The goal is that every scoop will include a little of each layer, all together in one scrumptious bite. So, to double this recipe effectively, you’d need a big, BIG platter. A better idea: Make two batches, on two different platters, and bring the fresh, second platter out once the first one gets gobbled up.

Can I Substitute the Cannellinis with Some Other Type of Bean?

If possible, I really suggest using cannellinis. They’re more tender than garbanzo beans (aka chickpeas), so they create a smoother, creamier base. Black beans and kidney beans aren’t my favorite choice for this layered dip, simply because their color won’t be as pretty and appetizing.

What’s in Pesto (and How Do I Make My Own Fresh Pesto)?

Classic basil pesto is typically a very simple recipe that has fresh basil leaves, olive oil, parmesan cheese, and frequently some fresh garlic cloves and pine nuts (you’ll also sometimes see other nuts like walnuts in more unique versions). It’s a superstar in Italian recipes like pesto pasta, cold pasta salad, or pesto pinwheels. There are also all sorts of other creative versions with different herbs and greens (like carrot top pesto – no kidding!), and even flavor variations like sun-dried tomato pesto. Basically, you blitz everything together in a food processor to make a basil sauce. If you want to try making your own pesto, check out the Fresh Basil Pesto from Elise at Simply Recipes, or maybe try the lightened-up pesto recipe from Gina at Skinnytaste.

Can I Try Other Toppings?

Sure! This is YOUR dip … make it how you like it! Instead of (or in addition to) the artichokes and roasted red peppers, I think sweet little cherry tomatoes or grape tomatoes would be nice, particularly in the summer months when garden tomatoes are bursting with such incredible flavors. Fresh, juicy tomatoes and basil pesto are a match made in heaven! Since pine nuts are often blended into pesto, they’d be a natural choice to sprinkle on top with the feta for a bit of crunch (especially if you toast them first). As far as cheeses, especially if you’re omitting the olives, I prefer the assertive, salty tang of feta over more subtle mozzarella cheese, but you could give luxurious, fresh mozzarella a shot if the olives are in there to bring the salty-tangy-thang to the party.

We all need slam-dunk, can’t-miss appetizer recipes we can trot out at a moment’s notice. You know … so we can accept last-minute party invitations, or quickly pivot when we realize we’re supposed to show up to an event with an appetizer to share (and WHOOPS! we forgot to put it on the grocery list).

This little gem is a lifesaver. Always stress-free, always a big hit.

Like I said, I’ve been making versions of it for pretty nearly 20 years now.

It’s too good to retire … and too good not to share with you!

Keep the few simple ingredients on hand, and you’re good to go in a twinkling.

And no kidding … pretty soon you’ll be whipping it up from memory. It’s that EASY. (And I just bet you’ll be making it THAT often!)

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Layered Pesto Appetizer Dip

Yield: 3 cups

Prep Time: 8 minutes

Total Time: 8 minutes

This quick, delicious Pesto Appetizer draws on flavorful ingredients you can easily keep on hand, to toss this recipe together at a moment's notice. It's always a popular party dish ... be prepared to hand out the recipe!

• Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •

Ingredients

Base:

1 (14.5-ounce) can cannellini beans (preferably organic or reduced-sodium), drained and rinsed
1 (8-ounce) block reduced-fat cream cheese (Neufchâtel cheese)
1/4 teaspoon kosher salt

Toppings:

1/4 - 1/3 cup fresh or refrigerated pesto (see note)
1/2 cup chopped artichoke hearts (canned, not marinated)
1/2 cup chopped (jarred) roasted red peppers
Kalamata olives, chopped or sliced horizontally into rings (optional)
1-2 tablespoons crumbled, reduced-fat feta cheese or tomato-basil-flavored feta

Instructions

In a blender or food processor (I used the “mini” one from my Ninja set in my photos), combine the beans, cream cheese, and salt until very smooth, scraping the sides as needed.
Spread the cream cheese mixture onto a platter or appetizer serving tray (in my photos, I used a large, round plate about 11 inches across).
Then spread a thin layer of pesto over top, not quite to the edge of the cream cheese mixture. If your cream cheese layer is rather thick (for example, if you're using a smaller-sized platter), you may want to use closer to 1/3 cup pesto, but otherwise, 1/4 cup should be enough.
Top the pesto with artichokes, roasted red peppers, and Kalamatas (if using). Sprinkle feta cheese evenly on top.

Notes

Pesto: A good, vibrantly flavorful (and colorful) pesto is key in this appetizer. To save time, I use store-bought pesto. Always choose one that is fresh-looking and really green. I find that refrigerated brands are typically much better than jarred, shelf-stable brands. Two that I regularly use are Rana (from my local grocery store), and also the Kirkland brand at Costco (which is my favorite of the two).

Make-ahead tips: This dip tastes best when the cream cheese layer is softer and isn't really cold, straight out of the refrigerator. To prep this recipe ahead of time, you have two options: (1) Chop the toppings a day or two ahead, and stash them in the fridge. Then, quickly whir up your cream cheese layer and assemble your appetizer in a few easy minutes, right before serving. (2) To make your Pesto Appetizer Dip completely ahead of time, wrap it in plastic up to a day in advance, but bring it out of the refrigerator 20 minutes or so before serving, to give the cream cheese layer time to soften back up a bit. (But remember, for food safety, not to bring it out too far ahead.)

Nutrition Information:

Yield: 48 Serving Size: 2 tablespoons dip
Amount Per Serving: Calories: 28Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 27mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 1g

This recipe is inspired by the delicious flavor profile in one of the “10-Minute Appetizer Dip” variations published in the Kraft Food & Family recipe leaflet from back in Summer 2005. I found a link to that appetizer dip, but note that the photo they’ve used to accompany the original recipe mysteriously does NOT match the recipe.

The post Layered Pesto Appetizer Dip appeared first on Two Healthy Kitchens.

Halloween Fruit Kabobs

Shelley — Thu, 20 Oct 2022 17:09:42 +0000

~ Festive Halloween Fruit Kabobs are so simple to make! And they’re such fun for parties, after-school snacks, or to really dress up an October fruit tray. We’ve got lots of suggestions to customize them exactly the way you want, plus presentation ideas and delicious dips to serve ’em with, too! ~

This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free •

Superheroes are everywhere at Halloween. All those tiny, kid-sized capes, Spidey masks, and Vibranium shields.

But does it sometimes feel like YOU are the biggest superhero of all? Using every parental superpower in the quest to fend off the candy attack?!?

*Kapow* take that, Snickers bar! *Shazam* back off, Skittles! *Kabam* see ya later, Twizzlers!

It can be tough to find creative, kid-appealing, HEALTHIER foods to help balance out all that processed sugar.

These Halloween Fruit Kabobs are a perfect secret weapon!

They’re a cinch to make (we’ve got tips for ya in a sec), they can adapt to all sorts of Halloween-y themes and color schemes, and they’re just plain fun.

Fun enough to grab some of the spotlight that’s normally shining on the sugar-loaded candy bags!

Fun enough for a party.

And definitely fun enough for an extra-special after-school snack to power up your tiny superheroes before they head out to trick-or-treat (and get all that *ugh* candy)!

One word of warning, though: adults love these as much as kids do. Honestly, probably even more! So to really be a superhero, make sure you’ve got plenty of extras.

Luckily, these are so darn easy, you don’t actually need a single superpower to make them! The kids will actually have a blast helping you, in fact.

Here’s all ya have to do:

How to Make Halloween Fruit Kabobs

These are basically just a riff on the Fruit Kabobs and Fruit Bouquets we originally taught you how to make almost 10 years ago (where does the time go?!?), and also on our summer-y Red, White and Blue Fruit Kabobs. The basic premise is entirely the same.

Step #1

Gather whatever fruit you’d like to use.

Below are some ideas for fruits that fit the obvious orange and black Halloween color scheme, plus fruits that come in green (the color of witches, frogs and Frankenstein!), yellow (the color of stars and a full moon), and white (because white goes with everything!).

Just some ideas to get you started. You can definitely stick with only orange and black, or pick and choose other colors to mix in however you please. Be creative and have fun!

Halloween-Colored Fruit

Orange Fruit

Clementine or tangerine sections
Cantaloupe or other orange melon
Mangoes

Black Fruit

Black grapes
Blackberries
Very dark blueberries

Green Fruit

Green grapes
Honeydew melon
Kiwi
Green apples

Yellow Fruit

Star fruit (which is naturally star-shaped, no cooke cutter needed!)
Pineapple
Golden kiwi

White Fruit

Some melons like canary melons and sometimes honeydews and crenshaws
Bananas

Once you’ve selected what you’d like to use, wash your fruit, and peel it (if needed).

Then, cut large fruit like melons into kabob-sized chunks.

Step #2 (Optional … but Super Fun!)

If you’d like to really pump up the “wow” level, you can use cookie cutters to make all sorts of spooky shapes out of large fruits, like planks of pineapple or slices of melons.

Amazon has about a gazillion Halloween, superhero, and fall-themed cookie cutters to choose from.

You can stick with classic Halloween shapes like bats, ghosts, stars and pumpkins (like we did in our photos). Or, you can branch out into cutters that match your kiddos’ costumes or your party theme.

And don’t forget … star fruit is automatically star-shaped, without any cookie cutter needed at all. (Ideal for topping fairy princess fruit wands, if you happen to have any little princesses running around this Halloween!)

Pro Tip: Making the Cutters Work Best

For the cutters to work well, I generally recommend that you slice the melon (or whatever fruit you’re using) into slabs that are about 1/2” thick.

Specifically, you always want the fruit slices to be just slightly thinner than the depth of your cookie cutters (so your cutters will easily be able to cut all the way through).

Step #3

Thread your fruit onto bamboo skewers, alternating the colors and types of fruit however you’d like.

That’s it! So enjoyable to make, and so very simple!

Serving Ideas

These spook-tacular fruit skewers are fantastic for:

after-school snacks
lunch box treats
a special addition to your Halloween morning breakfast
party fruit trays and grazing boards

Wanna REALLY Make These Fun??

You can easily (it truly IS easy … I promise!) turn your fabulous fruit skewers into a showstopper centerpiece! A fruit bouquet like you’d pay bucketloads of cash to order from one of those delivery places.

Ooooooh … fancy! (Now who’s REALLY a superhero? Hint: you, you, you!)

Simply follow our directions for How to Make a Fruit Bouquet!

How to Serve Your Spook-Tacular Kabobs

These are fresh, juicy and delicious straight-up, just as they are.

But, if you’d like to add a fruit dip alongside, we’ve got several great suggestions!

Serve your fruit kabobs next to our:

Healthy Sugared-Vanilla Yogurt Fruit Dip
3-Ingredient Chocolate Dip
Even try our Peanut Butter Silk Pie Dip

Or, for the very most ultimate Halloween-y presentation, go with our adorable Ghostly Halloween Fruit Dip (pictured below). It’s crazy-easy to make (again, no real superhero skills needed!), but it ratchets the fruity fun level up even higher still.

No matter what you choose, you truly will feel a bit like a superhero … or at least a super parent … fending off some of the candy onslaught with these festive yet healthy kabobs!

FAQs At-a-Glance

How Long Do Fruit Kabobs Last?

Most fruits will hold up well for a day or two, wrapped in the fridge. The most notable exceptions are bananas, which don’t look terrific for very long once they’re peeled, and apples or pears which will begin to turn brown. Although you can try dabbing the apples and pears with a bit of lemon juice, I don’t love the flavor that adds. So, my recommendation is to wait to add any of those fruits until closer to serving time.

How Can Pointy Fruit Skewers Be Made Safer for Little Kiddos?

Start by snipping or snapping off the pointy end of each skewer, after you’re done adding fruit. In addition, it’s best to serve fruit skewers to little ones who are sitting down (just like running with scissors, kabob sticks and gadding about don’t mix well). Even better, once the kiddos have selected their enchanting fruit skewers, help them push off their fruit onto a plate before eating.

Need even more diabolically ingenious, healthier ideas for October snacks and Halloween parties?

We’ve gotcha …

Where Can I Find Other Healthy Halloween Recipes?

Glad you asked!

Be sure to check out our whole collection of Halloween Fruit Recipes for lots more fabulous ideas kids (and adults!) will love. Some of our favorites are our super-easy Apple Mummies, our silly (and allergy-friendly) Apple Monsters, and our darling Frankenstein Kiwis.

For savory snacking, you’ll also like our clever Spooky Spider Halloween Appetizer Dip. It’s a simple way to dress up practically any dip for a Halloween party!

If pumpkin-everything is your favorite Halloween theme, then try our 5-Minute Savory Pumpkin Hummus. And start your Halloween morning with our Healthy Pumpkin-Chocolate Chip Muffins or our 10-Minute Pumpkin Pie Oatmeal.
We’ve also got showcases of fantastic Non-Alcoholic Halloween Drinks and Mocktails, and also of big-batch Halloween Party Punch Recipes.

And if allllll those ideas still aren’t enough, we’ve also got an additional showcase collection of Healthy Halloween Treats, Snacks and Beverages.

So many terrific ideas for the most hauntingly spectacular, HEALTHY Halloween ever!

Happy, Happy Halloween to all you superhero parents out there! Keep rockin’ it out, one healthier step at a time, friends!

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Halloween Fruit Kabobs

Yield: varies

Prep Time: 15 minutes

Total Time: 15 minutes

Festive Halloween Fruit Kabobs are so easy to make! They're fun for parties, special for after-school snacks, and impressive on fruit trays.

• Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free •

Ingredients

Orange Fruit Options

Clementine or tangerine sections
Cantaloupe or other orange melon
Mangoes

"Black" Fruit Options

Black grapes
Blackberries
Very dark blueberries

Green Fruit Options

Green grapes
Honeydew melon
Kiwi
Green apples

Yellow Fruit Options

Star fruit (naturally star-shaped, no cooke cutter needed)
Pineapple
Golden kiwi

White Fruit Options

Some melons like canary melons and sometimes honeydews and crenshaws
Bananas

Instructions

Wash and, if needed, peel or cut your fruit.
If desired, use cookie cutters to make some cutouts by slicing melons or pineapple planks slightly thinner than the depth of your cutters (generally about 1/2" thick is good).
Thread fruit onto bamboo skewers, alternating colors and types of fruit in pretty combinations.

Notes

Make-ahead tips: Depending on which fruits you use, these fruit kabobs can generally be made at least a couple of hours in advance, and often even a day ahead. In addition, if you're cutting out shapes, that step can also be completed a day or two in advance. Store your prepared fruit, covered, in the refrigerator until serving. Note, however, that bananas, in particular, do not hold up well and should be added only at the last minute.

The post Halloween Fruit Kabobs appeared first on Two Healthy Kitchens.

Sauteed Summer Vegetable Recipe

Shelley — Thu, 18 Aug 2022 14:46:42 +0000

~ This vibrant Sautéed Summer Vegetable medley features seasonal farmers’ market faves: zucchini and yellow squash, sunshine-y corn, savory red onion, and sweet-tart tomatoes … all highlighted by a cascade of fresh basil and crumbles of creamy goat cheese. So simple, yet surprisingly, addictively delicious! ~

This Recipe Is: • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •

You know I’m a summer girl at heart. Sunshine and blue skies, and all the fresh-picked garden veggies.

I try to celebrate every fleeting, sun-soaked moment, every sun-ripened flavor. Because – at least here in Ohio – it’s all gone much too soon.

So let’s get to celebrating!

If you wanna capture all those glorious, summer veggie flavors in one showcase recipe, there’s no better way to do it than this.

The Great Zucchini Dilemma

Oh … and maybe you’re battling that annual, late-summer problem: what on earth to do with more, more, more zucchini?!? Kind of a great problem to have, but still you wonder … will it ever stop??

Yes, I know. This is an actual dilemma real-world people grapple with. I’ve been there. Remember my garden zucchinis nearly as big as my toddlers?

This vegetable medley is perfect for helping you solve that summer “problem” too! One more way to use ’em up … DELICIOUSLY!

We so eagerly look forward to this recipe, every summer.

A celebration of the season’s best produce in every single bite!

What This Tasty Celebration Includes

These Sautéed Summer Vegetables are both gorgeous to look at … and also feature layer upon layer of gorgeous flavors.

It was loosely inspired by the wonderful flavor profile of my Grilled Zucchini Flatbread recipe. But I took those base flavors and added lots more summer-y flourishes and flavor dimensions.

Part of the genius of this recipe is constructing those layers one at a time, adding different veggies to your skillet as you build.

The real superstars of this recipe are skillet-seared zucchini and summer squash. Kissed with a little golden-brown here and there, but not overcooked or soggy. Perfect!

Some meltingly tender ribbons of red onion add satisfying, savory notes.

Then we layer in toasty, fresh sweet corn and pops of bright, juicy tomatoes.

The finishing flourish features summer’s spotlight herb: basil!

Plus there are luxuriously creamy sprinkles of goat cheese, to bring everything together.

Each layer offers another nuance, from sweet to savory, creamy to salty to fresh-and-snappy.

I’m happy just thinking about it, just writing about it. I really, really love this simple recipe. (I bet you’re catching onto that by now, aren’t you??)

What to Do If You Can’t Get Fresh Sweet Corn

Most of the ingredients for this recipe are readily available at the grocery store, year-round, with the exception of the fresh-picked sweet corn. I don’t recommend making this recipe with frozen or canned corn. Just not the same.

So, for a terrific way to enjoy fresh veggies all year long, try our Oven Roasted Vegetables recipe. In addition to zucchini and yellow squash, it features a trio of green, red and yellow pepper pieces, asparagus, mushrooms and carrots. All roasted to perfection on a baking sheet for fresh flavor any time of year!

Ok … ready to make your own skillet full of summertime veggie bliss? Here’s all you have to do!

How to Make This Sautéed Summer Vegetable Recipe

Ingredient Prep

Start by getting all your ingredients ready and chopping your veggies. Once you fire up the stove, this recipe progresses pretty quickly, so you want to have all your ingredients ready to go.

A few quick hints on this:

Hint #1: To cut thin, medium-length slices of the red onion, quarter your onion vertically, cutting from tip to root. Then, take a quarter of the onion and slice crosswise to get nice, thin pieces. Like this:

Hint #2: The easy way to cut confetti-like pieces of fresh basil (this is called chiffonade) is to stack several basil leaves, roll them like a cigar, and then thinly slice across the roll, like this:

Hint #3: If possible, choose small or medium zucchini and yellow squash that don’t have large, mature seeds in the middle. They’ll tend to have better texture and flavor than jumbo-sized squashes. (So … you know … skip the zucchini that are as big as a toddler!)

Hint #4: You can use zucchini and yellow squash interchangeably in this recipe. It’s prettiest with some of each, but it will still taste essentially the same if you double the zucchini and omit the yellow squash (or vice versa).

Hint #5: A great way to save some time is to purchase crumbled goat cheese in a little tub, rather than a log you have to crumble yourself. If you do buy a log, it’s definitely easiest to crumble the cheese when it’s very cold. You can even pop it in the freezer for a few minutes, so it’s super cold (but not frozen). Work rather quickly, once you start crumbling, before your body heat makes it melty and smeary on your fingers.

Now that you’ve got all your ingredients ready, it’s time to cook!

Step #1

Heat a little olive oil in a large skillet over medium-high heat, swirling it around to coat the empty skillet.

Equipment Tip: Which Skillet Is Best?

I tested this recipe in both a regular, fully clad metal skillet and also in a nonstick skillet. A clear winner: the nonstick skillet works notably better for this particular sauté recipe. The tender zucchini and yellow squash stick much more to a regular skillet, and tear away as you stir, leaving most of their yummy, browned bits behind on the skillet. *SAD*

This is my favorite nonstick skillet because it’s super affordable. (Even high-priced nonstick skillets usually need to be replaced every few years, which is why I always recommend choosing an inexpensive skillet, so you don’t feel badly replacing it now and then.)

Step #2

Add your red onions to the preheated skillet and cook them very briefly (about a minute and a half), until they’re beginning to soften and brown a little.

You don’t want them to be all the way cooked yet, since they’ll continue to cook as you add the other vegetables to the pan.

Push the onions outward to the sides of the skillet to make room for your zucchini and squash.

Step #3

Add your yellow squash and zucchini to the skillet, trying to spread out the slices in a single layer. There’ll probably be a little overlap, but you should be able to create a mostly even layer.

You want as many slices as possible to be directly in contact with the bottom of the hot pan so they begin to develop some nicely seared, golden-brown spots. Trust me – those golden-brown spots are yummy and totally worth the extra attention!

You also want to resist the temptation to start stirring them around at first. Leave them alone for a couple of minutes, so they have time to develop those browned areas. Then flip the slices over and add your corn kernels on top of the slices.

Continue cooking your veggies for about another 4-5 minutes. At this point, you’ll stir the vegetables frequently, still trying to keep your squash and zucchini slices in contact with the bottom of the pan as much as you can.

The Secret to Success

The goal here is to grab some fast, golden-brown, seared areas before the squash and zukes get overcooked and mushy. That’s the secret to success with this recipe, and it’s worth the extra attention you’re giving it while it’s cooking. A few minutes of diligence pays off big time!

Even my husband, Scott, likes this recipe, and he’s generally not a fan of cooked zucchini because it’s usually served limp and watery.

Remember: a quick, delicious browning … without overcooking. That’s your goal!

Step #4

In the last minute of cooking, add your tomatoes, a confetti cascade of basil, plus a sprinkling of salt and pepper. (Either cherry or grape tomatoes is fine for this recipe, although you can see I’ve used grape tomatoes in my photos.)

Give it all a stir to distribute your seasonings and let the tomatoes ever-so-slightly heat through.

You want the tomatoes and basil to be warmed but not mushy or wilted.

Just like with the zucchini and yellow squash, you wanna retain those amazing, fresh, vibrant flavors and textures.

Step #5

Pull your piping hot skillet of sautéed vegetable bliss off the heat, and toss your crumbled goat cheese on top (mmmmm … even more blissful!).

If you want the cheese to get melty, you can stir it through the warm veggies, but I usually prefer not to – so you have recognizable bits of that creamy-soft cheese that haven’t completely melted into the dish.

Make-Ahead Tips

This delightfully healthy side dish recipe is best fresh, served up immediately after cooking.

But I’ll admit, it’s still pretty darn good a day or two later, if you happen to have leftovers. The key is to reheat it very gently, so your pretty veggies don’t get all overcooked and squishy.

Another tip: You can do almost all the prep work ahead of time, so this recipe is a total breeze to throw together when you’re ready to begin cooking.

You can slice the zucchini, yellow squash and onions up to a couple of days ahead.
You can also cut the corn off the cobs ahead, too.
Store your vegetables in separate baggies in the fridge until you’re ready for them.
I recommend waiting until the last minute, however, to slice your tomatoes and basil.

What to Serve with Your Fabulous Summer Vegetables

This easy side dish will be great with practically any summer meal.

Some ideas for main dishes …

Italian Grilled Hamburgers, piled high with onions, green bell peppers and melty mozzarella would be a fabulous choice. So would Lemon-Garlic Grilled Chicken.

Not firing up the grill? Maximize your veggie joy with even more summer garden bounty by pairing this side dish with the red and green bell peppers in our Comforting Stuffed Pepper Casserole.

Our Easy BBQ Chicken Wraps are an ultra-fast main dish option for casual summer nights (in less than 10 minutes flat!). Or, let your slow cooker do all the work with our Crock-Pot North Carolina BBQ Pulled Chicken Sandwiches. Maybe whip up some quick No Mayo Coleslaw, too. Niiiiiice!

I could go on and on. For real … this Summer Vegetable Sauté is great with pretty much every summertime meal I can think of!

It’s so delicious, that I honestly often wish I could make an entire meal out of these veggies alone (and sometimes I actually do)!

FAQs At-a-Glance

Can I Double This Recipe?

As I discuss above, a real key to this recipe’s success is getting a good sear on the squashes. This won’t happen properly if you over-fill the skillet with a double batch. If you do want to make an extra-large helping of this recipe, I recommend using two skillets.

Can I Use ALL Zucchini (Swapping Out the Yellow Squash)?

Sure! You can use zucchini and yellow summer squash interchangeably in most recipes, including this one. As mentioned above, the taste will be essentially the same. (So, if you really do have a mega bumper crop of zucchini on your hands, feel free to use only zucchini in this recipe!)

What Else Can I Make with Extra Zucchini?

Ah yes. I see you. You have more zucchini than you know what to do with … and it just keeps growing! Maybe your neighbors even slipped some extras to you when you weren’t looking (after all, national Sneak Some Zucchini Onto Your Neighbor’s Porch Day is August 8)! We have lots more ideas for you, from sweet suggestions like our decadent Double-Chocolate Zucchini Cake and playful Almond Joy Zucchini Cake … to savory recipes like our Stuffed Zucchini Boats Casserole. There are oodles of yummy ideas to try in our complete collection of the Best Easy, Healthy Zucchini Recipes.

These sautéed vegetables are such a fantastic showcase of summer’s very best garden bounty.

They’re so eye-poppingly vibrant, and they taste every bit as beautiful as they look!

So, celebrate summer while it lasts!

Grab your shades and a bottle of sunscreen, head to the farm market … and enjoy these lovely vegetables for dinner tonight!

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Sautéed Summer Vegetable Recipe

Yield: 2 1/2 cups

Prep Time: 5 minutes

Cook Time: 9 minutes

Featuring favorite summer veggies, all crowned with a cascade of fresh basil and crumbles of creamy goat cheese. So very simple ... yet startling, surprisingly delicious!

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •

Ingredients

1 tablespoon olive oil
1/2 cup red onion (quartered and thinly sliced; from about 1/4 of a medium onion)
1 cup yellow squash (1/4" thick slices, with larger rounds cut in half; from about a 5- to 6-ounce squash)
1 cup zucchini (1/4" thick slices, with larger rounds cut in half; from about a 5- to 6-ounce squash)
1 cup fresh corn kernels (cut from 1-2 cobs)
1/2 cup vertically sliced grape or cherry tomatoes
1/4 cup chopped or thinly sliced fresh basil
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons crumbled goat cheese

Instructions

Have all ingredients prepped and close at hand before beginning this recipe. The steps of this recipe happen quickly, and you don't want your vegetables to get overcooked and mushy.

Heat oil in a large nonstick skillet over medium-high heat, swirling to coat.
Add onions and cook for about 1 1/2 minutes, until they're softening and just starting to brown a little. Push onions to the outside of the pan.
Add yellow squash and zucchini to the pan, spreading them out so as many slices as possible are directly in contact with the bottom of the pan. Cook for about 2 minutes without stirring, then flip the squash and zucchini, and add the corn on top. Continue cooking, stirring the vegetables together frequently, for about 4-5 minutes more. Try to keep as many slices of squash and zucchini in contact with the bottom of the pan as you can, so they develop a few nicely seared, golden brown spots without becoming too mushy.
Add tomatoes and basil, and sprinkle salt and pepper over all the vegetables. Cook for 1 minute more while stirring everything together. You want the tomatoes and basil to be warmed but not mushy or wilted, and the salt and pepper to be incorporated evenly.
Remove from heat, and add goat cheese (sprinkling on top or stirring throughout). Serve immediately (see make-ahead notes below).

Notes

Squash and Zucchini: You can choose to use all yellow squash, or all zucchini, but it's prettier if you use both.

Make-Ahead Notes: This sautéed vegetable recipe is at its absolute best served immediately after cooking. However, leftovers do rewarm nicely if you use gentle heat so the veggies don't overcook. If you like to prep recipe ingredients ahead, a great bet is to slice the zucchini, yellow squash and onions and cut the corn off the cobs, then store them in separate baggies in the fridge for up to a couple of days – it'll take almost no time at all to finish the recipe when you're ready to cook it.

Nutrition Information:

Yield: 5 Serving Size: 1/2 cup
Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 155mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 3g

The post Sauteed Summer Vegetable Recipe appeared first on Two Healthy Kitchens.

Gluten Free Archives - Two Healthy Kitchens

Mexican Chicken Fajita Casserole

The 3 Reasons You’ll LOVE This Chicken Fajita Casserole Recipe!

✔ Reason 1: It’s Crazy-Delicious!

✔ Reason 2: It’s So Darn EASY (Cheater Alert!)

✔ Reason 3: It’s So Nutritious, Too!

How to Make Your Easy Mexican Chicken Casserole

Ingredient Prep

Step #1

Step #2

The Magic of NOT Pre-Cooking Your Quinoa

Step #3

Step #4

How to Serve This Mexican Casserole Recipe

And what about side dishes?

FAQs At-a-Glance

Mexican Chicken Fajita Casserole

Ingredients US CustomaryMetric

Instructions

Notes

Nutrition

Grilled Asparagus with Parmesan, Lemon and Garlic

What You’ll Love About This Grilled Asparagus Recipe

It Saves Time!

It’s Ohhhhh-Sooooo Good!

How to Grill Asparagus

Ingredient Prep

Step #1

Step #2

Step #3

Step #4

Step #5

What to Serve with Your Grilled Asparagus

Make-Ahead Steps

FAQs At-a-Glance

Ingredients

Instructions

Notes

Nutrition Information:

Did You Make This Recipe?

Easy Red Wine Vinaigrette

Why You’ll Love This Red Wine Vinegar Dressing

How This Homemade Vinaigrette Is Healthier

#1 Less Oil

#2 You Get to Control What’s in There

How to Make Your Yummy Red Wine Vinaigrette

Step #1 (aka The ONLY Step)

How to Serve Your Vinaigrette

Shaking It Up

Making Your Vinaigrette Ahead of Time

FAQs At-a-Glance

Ingredients

Instructions

Notes

Nutrition Information:

Did You Make This Recipe?

Air Fried Green Beans Recipe

Why You’ll Love Air Fried Green Beans

How to Make Your Easy Air Fryer Green Beans

Prep:

Step #1:

Step #2:

Step #3:

Step #4:

Step #5:

How to Customize Your Green Beans

FAQs At-a-Glance

Ingredients

Instructions

Notes

This recipe was tested in both a 6-quart Instant Vortex Plus Air Fryer, which is 1700 watts, with an internal basket measurement of about 9.5" x 9.5" and also in a 6.8-quart COSORI Pro III Dual Blaze, which is 1750 watts, with an internal basket measurement of 9.25" x 9.25".

Nutrition Information:

Did You Make This Recipe?

Lemon Lime Cucumber Water Recipe

+ 7 Easy Tips to Make It Extra Yummy, Every Time!

Tip #1: Use the Right Ratio

Tip #2: Don’t Leave Your Lemons and Limes in Too Long

Tip #3: Don’t Peel Your Cucumbers or Fruit

Tip #4: Wash Your Produce Well

Tip #5: Use Regular Ol’ Cucumbers

Ingredients