~ This ultra-simple, Quick Flank Steak recipe has been a family favorite for decades. You need just 2 ingredients … seriously, JUST 2! Yet it’s flavorful, tender and delicious, every single time! And if you’re not a grill master? No worries! It’s really easy, and I break down every step so you can get it exactly right, even if you’ve never grilled flank steak before in your life! ~

This Recipe:   •  Includes Make-Ahead Steps  •

This insanely easy Flank Steak is probably the simplest dinner recipe you will ever prep in your entire life.

I mean, besides nuking a Lean Cuisine or eating Fruity Pebbles straight out of the box … that kind of thing.

But in terms of real, honest-to-goodness, seriously amazing, your-whole-family-will-LOVE-this dinners … the prep work here is as easy as easy gets!

And yes, there will be love. Lots and lots of love! And you will make this again and again and again. (I 100% speak from experience on this … my family loves this recipe for just a whole bunch of reasons … more on that in a minute.)

But for now, let’s start with the most important question:

Why Will You L-O-V-E This Flank Steak?

So, ok. What about this marinade? How is it so magical? (I don’t exactly know how, but it truly is!) Here’s what I can tell ya …

The Very Best, EASIEST Flank Steak Marinade

Sometimes the easiest way is seriously the best.

Soy sauce is all you need for a crazy-delicious, easy steak marinade. I pinky-swear promise. No need to make it any harder than that.

Sure, there are plenty of recipes out there for more complicated flank steak marinades, with longer lists of ingredients. Brown sugar, balsamic vinegar, Worcestershire sauce. A garlic clove. Maybe a little olive oil or a squirt of lime juice or lemon. There are lots of paths you can take in making a great marinade.

But I never saw the point. Why over-complicate things when you’ve got this blissfully simple recipe in your back pocket?!

The soy sauce is an umami flavor bomb that highlights the meaty flavors of the beef without overshadowing them.

Reduced-sodium soy sauce (like Kikkoman Less Sodium) is the only kind I keep in my kitchen. You know I like to have control over how much sodium I’m adding to my recipes. And even with its reduced sodium level, it’s still plenty to season the beef with crave-able, salty vibes.

So, grab your soy sauce, and let’s make this!

How to Make This Crazy-Easy Recipe

You literally need about 1 minute of prep time, and under 15 minutes of grilling time. The rest is hands-off waiting around, letting the steak do its delicious thing.

Super quick, super easy!

But I know grilling a steak can feel intimidating if you don’t do it often, so I’ll walk you through everything, if you need a few hints to get you started. Truly though, after making it once, you’ll agree … easy, easy!!

Step #1

Start with a whole, unsliced beef flank steak.

Flank steak is a leaner cut of beef, and usually isn’t sold with a lot of fat on the exterior. But, if there do happen to be any large areas of visible fat, I usually opt to trim those off before I marinate and grill the beef, but that’s up to you.

Slip your steak into a heavy-duty, gallon-sized, zippered plastic bag and pour the soy sauce in. Be sure the soy sauce thoroughly coats the entire steak, and then zip the bag closed.

Step #2

So … just checking in here … is this, or is this not, the most ridiculously easy marinade prep ever? All you have left to do is pop that bag in the fridge and do a happy dance.

Success! Dinner is prepped and you’re free to go do other exciting things with your day!

If you happen to walk by the fridge now and then, you can turn the bag throughout the marinating process, making sure all that yummy umami marinade is spending lots of quality time in touch with the surface of the beef. But if you’re prepping this recipe before you leave the house for the day, fear not: it really shouldn’t be necessary to flip or turn it, if you’ve coated the steak well with the marinade before popping it in the fridge.

Step #3

Ready to make dinner? This part’s super-easy, too … even if you don’t consider yourself a grill boss.

There are different approaches for grilling the perfect flank steak, but mine works like a charm and keeps you in control of the process.

First, fire up that grill and get it preheated over high heat.

We’re not gonna incinerate the steak over high for the entire cook time, but that high temp is key to creating those coveted grill marks that make grilled steak look so … well, so grilled.

Step #4

While your grill’s getting hot, take your steak out of the soy sauce marinade (and pitch the excess marinade and marinating bag).

Depending on how long the beef had to hang out in your simple but perfect marinade, your steak should have a bit of an alluringly yummy, rich, mahogany stain.

Sear that gorgeous beef over the high grill heat for 2 minutes on each side. That should get you those “WOW – I actually AM a grill boss” grill marks.

Step #5

Next, turn the heat down to about medium or move the steak to a cooler part of the grill. Either way, you want to get your steak away from that ultra-high heat before it chars, and move it to an area where it can finish cooking at a moderate temperature.

Close your grill and let your steak continue grilling until it’s medium rare (medium at the very most). That should take about 7-10 minutes more.

But, exactly how long? And how do you know??

Grills vary widely in exact temperature settings, and precisely how thick each cut of steak is can vary, too. So how do you achieve perfection??

Fear not … we’ve got this!

The Perfect Flank Steak Doneness

Flank steak is best grilled only to about medium-rare. If you like really well-done steak, this probably isn’t the best cut for you to choose. That’s because flank steak is very lean, so overcooking it leads to it being sadly dry, tough and chewy.

To be absolutely sure you get a perfect medium-rare level of doneness (which will equal a juicy and tender flank steak), grab a meat thermometer to check your steak in the middle. You’re shooting for a final, internal temperature 130-135F.

BUT … as I’ll explain in a moment, you want to let your meat rest for a few minutes after grilling, before you cut it. During that “resting” time, it’ll keep cooking a little more due to internal, residual heat. As explained by The Kansas City Steak Company, a great strategy is to pull it off the grill when your thermometer reads 130°F. It’ll gain about 5 degrees as it rests, ending up at a perfect 135°F.

Do I always use a thermometer? Nope. It’s not strictly necessary, and once you’ve made this recipe a couple times, you can probably wing it without a thermometer. But if you do happen to have a meat thermometer, it’s a handy tool to get you started.

One key note here, though: the thinner, tapered ends of your flank steak will almost always be a bit more done that the center, thickest part of the steak. So, if some family members prefer their steak more well done, you can go for a “perfect” medium-rare in the middle, and still serve up more fully cooked end pieces, too.

Step #6

Ok, so you’ve got your fabulous steak off the grill, hanging out on a clean plate.

This is the all-important resting stage.

I know, I know. You don’t want to wait. It looks sooooooo good.

But resist the temptation. Your steak will be 1,000% better (which I know is not actually a real number … but you get my drift) if you WAIT.

Just 5 minutes – although 10 is even better, if you can possibly make yourself wait that long. It’s worth it!

Why?

Because letting your steak rest allows the muscle fibers to relax, and the marvelous, delicious juices to redistribute back through the meat.

You know how all great steak photos (including mine you’re looking at them right now!) feature some appetizing juices artfully coloring the cutting board around a sliced flank steak? Actually, as good as that looks, you want as few juices spilling out as possible. Instead, you want all the flavorful moisture INSIDE your steak, not artfully on the board below. (So forgive me … I still had to give you some juiciness to look at because … you know … we all “eat with your eyes first.” But in real life, you’re shooting for minimal spilled juiciness. Keep those juices within your beef!)

How do you do that? Just let it rest. Resist the urge to dive in straightaway … you can do it!

Step #7

Slice and ENJOY!!!!

Oh, but hang on there a sec … the slicing might be the absolute most important part of all.

Like everything else about this recipe, it’s super easy, though.

Here’s how to do it right ….

How to Cut Flank Steak So It’s Tender

If there is one make-or-break, you-have-to-get-this-part-right step in this entire Quick Flank Steak recipe, this is it.

Cutting your Flank Steak right is CRITICAL to turning a potentially tough cut of meat into pure, beefy bliss.

Notice how your flank steak has long muscle fibers running in all one direction.

You want to cut ACROSS those fibers, shortening them into tender bits that are easy to chew.

Also, you want to cut THIN slices … again, so those fibers are nice and short, making them tender as you eat them.

That’s all there is to it: cut your flank steak THINLY and ACROSS the grain of the meat.

You can use virtually any long, really sharp knife you happen to have. A very sharp chef’s knife, or a long, serrated knife can both work. Honestly, although it’s way to ugly to show you in my photos, I most often dig out a decades-old, vintage-olive-green electric knife that we somehow inherited through the years. Works great, too!

Ok. Now that I’ve walked you through all the steps and hints and tips, I can’t bring myself to publish this recipe without a nod to its history. It truly is a love story, on multiple levels!

A Decades-Long Love Story

So, I fell in love with the guy (the ONE who would steal my heart forever and ever), right about the same time I fell in love with this steak recipe. Nearly 35 years ago. And the rest is history.

(picture a time warp here, definitely with some 80s music …)

I first met my future-husband, way wayyyyyy back … when I was just 14 years old. I mean, he wasn’t my husband yet. But he was destined to be. He was dreamy and adorable (with a teenage 80s mustache and a mullet OMG) and smart, and always knew how to make me laugh … it was only a matter of time!

This Flank Steak will always be one of the things I remember most clearly about meeting my {future} mother-in-law, Chrissy. And in this one simple recipe, it pretty much sums up some of the very best things about her.

It’s relaxed (dare I say … fun!), it’s wonderful, and it’s low-stress and welcoming. Just like Chrissy is.

And from all those early memories of meeting his family and starting to fit in there, one of my clearest recollections is of casual, happy family meals at his mom’s pretty home. There was always something wonderful to eat, and despite being a busy working mama, Chrissy always made mealtimes seem stress-free, like a moment of tranquility amid whatever chaos was swirling about in the lives of her three children. And no matter what, she always made me feel welcome, too.

This flank steak recipe was a family favorite long before I ever showed up in their lives. Already playing on regular repeat, to everyone’s delight.

And once I’d grown up and finally married my dreamy high school sweetheart, Chrissy’s Flank Steak recipe went into regular rotation in our new little home, as well.

Then, of course, once we had our own kiddos, it became one of their favorite meals, too – all throughout grill season (and sometimes even when it’s freezing cold here in Ohio and not really grill season at all).

We love it. No exaggeration there. Our entire family’s loved it through years and years, and generations.

And I know YOU’LL love it, too!

What to Serve with Flank Steak

One of our favorite ways to serve this flavorful steak recipe is with garlic-y Grilled Potatoes and our yummy Grilled Asparagus.

If you’re firing up the grill, anyway, why not toss some side dishes on those hot grill grates, too? Super easy!

You could also use this as the protein in a satisfying steak salad or in a hearty wrap. Mmmmmm … or how about flank steak tacos, piled high with your favorite Mexican toppings? Trust me, even though we started with Asian-inspired soy sauce, those Mexican vibes will be A-ok!

Some of our other favorite sides that would be fantastic alongside this steak are:

• Grilled Corn on the Cob or one of our Corn Salads (ahhhhhh … so summer-y!)

• Or, speaking of summer-y, our garden-fresh Tomato and Onion Salad, our Sautéed Summer Vegetables, or our fresh Peach Salad would be amazing choices, too.

• Old-Fashioned Kidney Bean Salad is an iconic pairing with beef or chops.

• And, if you want to run with the Asian-inspired soy sauce flavor profile, you could serve your Flank Steak with our 5-Minute Asian Sugar Snap Peas or our trendy Shishito Peppers.

• Maybe some refreshing Cucumber Water (or Lemon Lime Cucumber Water) to wash it all down. Ahhhhhh … perfect on a warm summer evening!

And for dessert? Sticking with the grill theme again … how about:

• Grilled Tropical Fruit

• Grilled Blueberry-Lemon Angel Food Cake

• Or even Banana Split Grilled Dessert Nachos (’cause banana split meets nachos??? YUM!)

So many ways to enjoy your Flank Steak … you pretty much can’t go wrong!

The next time you need a dinner idea that’s quick to prep and quick to cook (wait … isn’t that practically every night?!?) … try this deliciously Quick Flank Steak recipe.

All the flavor, none of the fuss!

Try it and see why this easy little recipe has been such a favorite with generations of friends and family … for several decades running.

I just bet you’ll fall in LOVE, too!

Quick Flank Steak Recipe

Yield: 4 servings

Prep Time: 1 minute

Cook Time: 11 minutes

Wait Time: 2 hours

Total Time: 2 hours 12 minutes

This ultra-simple, marinated and grilled Flank Steak recipe has been a family favorite for decades. Only 2 ingredients, yet it's flavorful, tender and delicious, every single time!

 •  Includes Make-Ahead Steps  •

Print

Ingredients

• 1 pound beef flank steak (trimmed of obvious external fat, if needed)
• 1/2 cup reduced-sodium soy sauce (we use Kikkoman Less Sodium)

Instructions

1. Place flank steak in a heavy-duty, gallon-sized zipper bag. Pour soy sauce into the bag, thoroughly coating the steak. Zip the bag closed, removing most of the air as you do.
2. Place the bag in the refrigerator, making sure that the steak is laying flat and is well coated in the soy sauce. (If you're concerned the bag may leak, you can double-bag the steak or place the marinating bag inside a 9x13 pan.) If you think of it, turn the bag occasionally throughout the marinating time, although this shouldn't be truly necessary if you've coated the steak well with the marinade. Let the steak marinate for at least 2 hours, but preferably closer to 8 hours. (See notes below.)
3. Prepare your grill and preheat on high heat.
4. Remove the flank steak from the marinade (discarding marinade) and sear on each side for about 2 minutes, to develop nicely seared "grill marks."
5. Turn the heat down (on a gas grill) to about medium or move the steak to a cooler part of the grill (on a charcoal grill). Continue grilling until the steak is about medium rare to medium (see notes on doneness), about 7-10 minutes more. 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.
6. Remove steak from the grill to a clean plate and allow to rest for 5-10 minutes before slicing.
7. Slice very thinly across the grain of the steak (see photos in post) and serve immediately.

Notes

Marinating time: We've tested a wide variety of times with this flank steak marinade recipe, and prefer marinating for 6-8 hours, so the steak becomes really flavorful. In a pinch, we've marinated for just 2 hours and even tested marinating for only 30-40 minutes. While those shorter marinating times are ok if you forget to begin marinating earlier in the day, there really is a big flavor difference, and your steak will be much more flavorful if you are able to marinate longer.

Doneness: Flank steak can be one of the tougher cuts of meat if it's not cooked and cut properly. The best way to ensure juicy, tender steaks is to grill flank steaks only to about medium-rare (medium at the very most – remembering that steaks continue to cook a little further, through residual heat, during the resting time), and then to cut thin slices across the grain. Note, however, that when the middle, thicker part of your steak is a perfect medium-rare, the thinner, tapered ends will generally be more well done, which is perfect if some people at your table prefer their beef a bit more fully cooked. (Refer to additional details and photos in the post above about precise doneness temperatures, resting times, and how to cut your steak.)

Nutrition Information:

Yield: 4 Serving Size: 1/4 of steak
Amount Per Serving: Calories: 223Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 90mgSodium: 412mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 32g

It's difficult to pinpoint precisely how much marinade (and its calories, sodium, etc.) are absorbed into meat. To calculate the nutrition information for this specific Flank Steak recipe, I used the assumption that roughly 1/3 of the 1/2 cup of marinade would be absorbed into 1 pound of flank steak. 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.

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This Recipe Is:   •  Vegan (and Vegetarian)  •  Gluten Free  •

If you’re already firing up your grill to cook your main dish, why not cook your side dish right there, too? It’s so easy and keeps the kitchen nice and cool on a hot summer day!

These grilled potato packets are a perfect example.

We love making them, all summer long!

Why We Love These So Much (and You Will, Too!)

I feel like every time we make this recipe, we’re a little bit surprised, all over again, by how yummy the potatoes are. Despite how simple they are to make, they still turn out so great!

This is definitely our favorite way to cook potatoes on the grill. They’re:

• Fluffy and tender inside
• With plenty of deliciously caramelized, roasty-toasy browned spots
• Highlighted by flavorful fresh garlic (instead of garlic powder) that delightfully infuses the potatoes as they cook together in their cozy little foil packet.

Plus, like I keep saying, they really are very easy to make. And they’re like food-chameleons, easily adapting to whatever else you’re cooking.

Because, really – who wants a fussy, time-consuming side dish on a hot summer day? If you’re like me, you just want to relax with family and friends and keep the cooking as easy-breezy as possible! These potatoes:

So let’s talk more about what you DON’T have to do to make this recipe …

3 Time-Saving Steps You DON’T Have to Do

*** No Pre-Cooking!

Some Grilled Potato recipes require you to partially cook the spuds first, before you even get them onto the grill.

That’s where the brilliance of a foil packet comes in! (Plus, keeping the potato chunks to a uniform, not-too-big size.)

By tightly sealing the potatoes and garlic in their snug little pack, you’re keeping all the moisture inside. Your potatoes cook to tender perfection, and at the same time get all those tasty grilled spots on the outsides.

Some people add water or ice cubes to the foil packets to create lots of steam and keep the potatoes from sticking to the foil. But we don’t want to fully steam them. We’re looking for more of a roast situation. And, although we do flip the foil packet occasionally to minimize sticking somewhat, those brown, kinda-stuck spots are actually desirable!

*** No Extra Dishes!

Lots of recipes will also suggest tossing your potatoes with your oil and seasonings in a large bowl, before transferring them to your foil for grilling.

BUT … if you hang around my site here much, you absolutely know I’m not gonna dirty an extra bowl for that. I love easy clean-up!

Just like tossing veggies directly on a sheet pan before roasting them in an indoor oven, you can 100% skip the bowl with this grilling recipe, and toss everything together right on the foil.

One less dish to wash! Yay … you’re welcome!

*** No Need to Wrestle with Opening the Pack Partway Through Grilling!

I’ve also seen recipes that require you to open the steamy pack to stir or flip your potatoes while they’re still on the hot grill. Fumbling to open your tightly sealed (hot!) foil while wearing bulky oven mitts, and trying to dodge all the heat pouring off the grill??? Ummmmm … no, thanks.

(Remember those grade-school party games where you had to unwrap a stick of gum or a wrapped gift, while wearing wooly mittens? Not easy. Now try that while working over a hot grill. Nope, nope, nope!)

Simply use your grill tongs (or oven mitts) to shake your pack around a bit and flip it over. So much easier!

Alrighty … let’s get these babies on the grill. Here’s all you have to do …

How to Make Grilled Potatoes

Ingredient Prep

There really aren’t many ingredients to worry about here. Just mince up some garlic and chop your red potatoes.

Simple ingredients, simple recipe. Quick quick.

I know some people like grilling Yukon golds, but I always reach for reds when I want to grill potatoes. They’re pretty much my go-to, favorite kind of potato.

Ok. Preheat your grill and get chopping!

As I discuss in my article about Oven-Roasted Potatoes, size really does matter when you’re shooting for evenly cooked, perfectly fluffy-crispy potatoes.

More specifically, the crucial thing is to be sure that every chunk of potato is roughly the same size as the others. That way, they’ll all be done at the same time.

If you have some really big chunks of potatoes along with much littler ones, they won’t grill evenly. You’ll end up with some that are undercooked while others are edging toward a sadly charred, crisp-ified state.

For this recipe, I’ve found that the perfect size is 1/2″ pieces.

That’s the idea size for the insides to be tender at the same point that the outsides have reached an alluring golden-brown. It’s also a great “bite” size, terrific for no-fuss eating when everyone’s balancing plates of food on their laps at a backyard grill party.

Precisely how many pieces you’ll get from cutting each potato really depends on the size of potato you’re using. Shoot for 1/2″ pieces, and you’ll be set.

Step #1

Place those perfectly cut potatoes in the middle of a piece of heavy-duty aluminum foil.

Step #2

Drizzle and sprinkle all of your other ingredients on top of the potatoes – plenty of flavorful, punchy garlic, plus a little oil, salt, and pepper.

Like I mentioned before, you can (and should!) save a bowl by doing this directly on your aluminum foil. Besides having one less bowl to wash after dinner, you’ll also be sort of smearing and spreading the olive oil around on the foil as you toss your potatoes around (which eliminates the need for nonstick cooking spray).

I usually use my hands to thoroughly toss and combine the ingredients. That way, I can be sure all the potatoes are thinly slicked with oil, and that the garlic, salt, and pepper are evenly distributed. You can use a spoon if you prefer, as long as you’re thorough in mixing everything.

Step #3

Now you’re ready to make your foil packet! This is really, really easy, but let me walk you through the steps if you’ve never done it before.

First, bring the shortest sides (if your foil is a rectangle) of your foil together and fold them together tightly 3-4 times, to seal the packet in one direction. Like this:

Then fold each of the other ends inward 2-3 times, to seal your packet at each end. Like this:

You want a flat-bottomed foil packet with a bit of air space inside. And, you want it to be completely, tightly crimped closed to seal in the moisture.

Step #4

Put your foil pack potatoes on the grill over medium heat for about 30-35 minutes. Flip and gently shake your packet around a bit, every 8-10 minutes or so.

As I mentioned above, you can do the flipping-shaking step using grill tongs or oven mitts – but remember to be careful as it is, of course, a hot situation working over those grill grates!

Again, your goal is to have potatoes that are wonderfully fork-tender. Some pieces that have had lengthier contact with the packet’s edges will also have those great grilled, toasty edges. So, you should end up with a yummy mix of soft, fluffy bits with flavorful, seared bits mixed in, too. Absolutely delicious!

Step #5

Once you’ve taken your potato packet off the grill, carefully open it (watch out for steam burns!) to reveal the potato bliss awaiting inside. (Ohhhhhh yum yum yum!)

You’ll likely have a few potatoes that are a little bit stuck to the bottom of the foil.

That’s ok! Remember that’s what we’re actually really hoping for.

Gently loosen them, along with their fabulous, roasty-browned, grilled edges, and combine them into the rest of the potatoes so the extra-caramelized ones mix and mingle throughout.

You’ll have that fabulous mixture of soft and toasty textures, along with the savory flavor of toasted garlic.

Mmmmmm … outstanding!

How to Serve the Potatoes

As you may have noticed from my photos, you can either serve the Grilled Potatoes straight out of the foil packet, or you can transfer them to a serving bowl for a less rustic presentation.

If you’re really feeling all fancy-schmancy, you can sprinkle them with a bit of fresh parsley, or try some creative adaptations to make these truly your very own …

Adapting Your Potatoes

So, I’ll be honest. The way this recipe is written (down on the recipe card) is exactly how we like these potatoes. Simple seasoning, plenty of punchy garlic. YUM. It’s the way I make them, every time.

BUT …

You should still absolutely feel free to personalize them and really put your own spin on them. Here are some ideas to try:

• These are meant to be pretty garlic-y. We’ve tried using less garlic, but this is always how we like them best – lots of roasted garlic flavor! If you’re not a big garlic fan, though, or if other parts of your meal are heavily garlic-y, you can certainly try scaling it back to your own liking.

• If you want to add other herbs or spices to match these potatoes with your main dish, I recommend adding dry, jarred spices at the beginning, before you grill … or tossing on fresh herbs at the very end, after you’ve taken the potatoes off the heat. There are lots of directions you could go here, from Italian seasoning to Mexican spices to kicky Cajun vibes … or simply to highlight whatever lovely, fresh herbs you have growing in your garden.

• You can also finish these off with classic, baked potato-style toppings, like a dollop of reduced-fat sour cream, a sprinkling of thinly sliced green onions or fresh chives with parmesan cheese, or even a little bit of shredded cheddar cheese and bacon bits.

• One last idea: you could try drizzling your potatoes with a little bit of whatever sauces or dressings you’re using in other pasts of your meal, to tie everything together.

What to Serve with Your Delicious Potatoes

This recipe really is a blissfully easy side dish you can pair with nearly anything else you might be grilling.

One of our go-to summer meals is serving these wonderful potatoes with grilled steak and grilled asparagus. It’s so fantastic – an entire meal, all cooked up on the grill!

You should also give these a try with our:

• Italian Grilled Hamburgers or our Fajita Burgers with Guacamole Topping
• Grilled Chicken with Lemon and Garlic
• Caprese Grilled Fish

I really do like cooking our entire meal on the grill, if I’m out there preparing the main course, anyhow. So besides main dishes, I’ve also got lots of ideas for additional sides, and even appetizers and desserts that you can grill up, along with this potato recipe. My family adores:

• Mexican Street Corn Salad or perfect Grilled Corn on the Cob
• Easy Grilled Polenta with Fresh Mozzarella and Balsamic Tomatoes
• 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:

Summer meals should be easy, and this recipe definitely fits that lazy, simple summer ethos!

Next time you’re planning to throw some dogs or burgers or chicken on the grill, toss these easy potatoes on the grill alongside.

You’ll have a deliciously perfect side dish to complete your meal … with hardly any extra effort at all!

Grilled Potatoes (in Foil)

Yield: 2 3/4 cups

Prep Time: 5 minutes

Cook Time: 30 minutes

These easy Grilled Potatoes eliminate 3 common, extra cooking steps. But you still get wonderfully tender, fluffy potatoes with lots of yummy golden-brown spots!

•  Vegan (and Vegetarian)  •  Gluten Free  

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Ingredients

• 1 pound red potatoes, cut into 1/2-inch pieces (see note)
• 1 tablespoon minced garlic
• 1/2 tablespoon extra virgin olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• optional for garnish: chopped fresh parsley

Instructions

1. Place potatoes in the middle of a piece of heavy-duty aluminum foil (approximately a 17" square or a 12" x 22" rectangle). If you don't have heavy-duty foil, use a double-layer of thin foil pieces instead.
2. Drizzle and sprinkle all other ingredients on top of the potatoes. Toss the ingredients with your hands or a large spoon, so that the potatoes are evenly coated with the oil, and the garlic, salt, and pepper are evenly distributed throughout.
3. Bring the sides (shortest sides if your foil is a rectangle) of the foil together and fold tightly 3-4 times to seal the packet in one direction. Then fold the other sides 2-3 times to seal the packet in the other direction. (Refer to photos in post above.)
4. Grill the potato packet over medium heat for 30-35 minutes (until potatoes are fork-tender), flipping and gently shaking the packet approximately every 8-10 minutes. (Note that a few potatoes may still stick to the foil and develop roasty brown spots, which is desirable.)
5. Open the pack and gently dislodge any potatoes that have stuck a little, distributing them throughout the rest of the potatoes. Serve immediately, sprinkled with fresh parsley, if desired (see note).

Notes

Red potatoes: There is a lot of variety in size, depending on exactly which red potatoes you purchase. Very small, baby red potatoes may simply need to be cut in half or quartered, whereas larger potatoes might need to be cut into 8 or even 12 or 16 pieces to yield chunks that are roughly 1/2" in size. The most important thing is to keep all the pieces relatively similar in size, so that they all cook in the same amount of time.

Garnish: These potatoes are wonderful without any garnish at all, but they're so simple that they are also a terrific blank canvas for other flavors. As mentioned in the post, you can garnish these with fresh parsley, or with other fresh herbs that pair well with the flavors in your main course. Similarly, you can drizzle them with finishing sauces that you're using in your main course, to bring the whole meal together. See the article above for other topping and flavor suggestions.

Nutrition Information:

Yield: 5 Serving Size: about 1/2 cup
Amount Per Serving: Calories: 95Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 200mgCarbohydrates: 18gFiber: 2gSugar: 1gProtein: 2g

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.

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The post Grilled Potatoes (in Foil) appeared first on Two Healthy Kitchens.

Burgers are always a fun meal. From a Father’s Day or Fourth of July cookout, to a relaxed Friday night with your whole family gathered round the table together.

Burgers just feel like a little bit of a party.

And they’re one of those meals that don’t really follow a lot of rules.

Burgers can be ultra-beefy, or they can feature lean turkey or chicken … or they can go off-script as a veggie burger or our scrumptious Asian Salmon Burger recipe.

Plus, you can go classic and simple with just ketchup, pickles and mustard. Or pile practically anything you can think of on top. Italian Hamburgers loaded with grilled peppers and onions and melty fresh mozzarella? Yessss! Fajita Burgers dolloped with fresh guacamole? Also yes, yes, yes!

There’s practically no way you can go wrong with burgers. Creatively, the sky’s the limit.

What to Serve with Hamburgers to Create an EXPERIENCE

The same thing’s true with side dishes for burgers – the sky’s really the limit, and it doesn’t have to be difficult or time-consuming.

Even very easy sides can really elevate the whole burger experience and add that perfect, special finishing touch. You can create practically any vibe you want, just by switching up what you serve with hamburgers.

• Wanna go classic? Try french fries or potato salad. Maybe some homemade dill pickles you’ve got waiting in the fridge.

• For a Mexican vibe, a fresh corn salsa or Mexican Street Corn Salad would be spot-on perfect!

• Wishing you were sunning yourself on the Greek Isles? Okay! Try some Mediterranean Quinoa Salad and Greek fries.

• Carefully guarding your summer swimsuit figure? I hear ya! Go with a lovely fresh fruit salad and a lightened-up No-Mayo Coleslaw. (Pssssst … and rest assured … true to the spirit of THK, all the recipes below were carefully vetted to be more nutritious, as well as delicious!)

I could go on and on here, but you get the idea.

Pairing your burgers with one or two terrific side dishes can truly elevate a humble hamburger into a memorable experience.

All you have to do is choose where to start …..

51 Best Sides for Burgers

Grilled Corn on the Cob

Firing up the grill to took some burgers and hot dogs? Then why not grill your side dish, too? Grilling sweet corn is easy, and the roasty caramelization you get from the grill is truly "next level" delicious! We've got lots of tips on our very favorite method (hint: no husks).

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Easy Italian Pasta Salad

Cool pasta salad is a classic, perfect side for a warm, juicy burger (like the fantastic Italian Burger in our photo). This recipe's a true family favorite! It's got all the big, bold flavors you love, with a few simple tweaks to keep it a bit lighter, too. Plus, it keeps well for several days, so it's a great make-ahead for busy weeknights or summer party planning. (Need a pasta salad that goes perfectly with vegan burgers? We've got a fantastic collection of Vegan Pasta Salads to try, too.)

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Photo Credit: www.cookingschooldropout.com

Air Fryer Blooming Onion

Soooooo ... you know that Bloomin' Onion at a certain restaurant? The one that's so, so good with a big, beefy burger ... but that's also so darn greasy and heavy you just wanna curl up under the table and take a nap? How about making it at home? And even better: in your air fryer! Checks alllll the boxes, doesn't it?!? (No air fryer? Or just want regular ol' onion rings instead of a whole bloom? No problem – these Oven Baked Onion Rings are great with burgers, too.)

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Easy Rosemary Roasted Potatoes

If you're a bit tired of typical french fries, try these super-simple potatoes! High-heat oven roasting is a great way to cook potatoes to a toasty, golden-brown with great texture and flavor.

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Blistered Green Beans

And while we're talking about oven roasting ... if you're looking for an EASY side dish, give these a try! You basically need one main ingredient: green beans! But, although they’re the ultimate in simplicity, they don’t taste simple at all. You’ll be surprised how complex and delicious they are, with deep, caramelized flavors. Be warned: these disappear really fast, so you might want to make a double batch!

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Photo Credit: www.resplendentkitchen.com

Baked Sweet Potato Fries

So quick to prep ... just toss sliced sweet potatoes with olive oil, cornstarch, and seasoning, and then bake. There's no need to peel the sweet potato! Great tips for making them crispier and avoiding soggy fries, too. Wanna use your air fryer? Try these Sweet Potato Shoestring Fries instead.

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Easy Corn Salsa (or Salad)

This speedy recipe is so delicious and incredibly versatile! You can toss it together with fresh, raw corn or you can use toasty, grilled corn. And you can serve it as a dip with chips, or as a side salad. LOTS of options! (And that to-die-for burger cozied up with it in our photo? That's our Grilled Fajita Burger, which I highly recommend!)

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Photo Credit: dwardcooks.com

Easy and Healthy Macaroni Salad – Deli Style

This recipe slashes the amount of mayo used in traditional recipes. But Ed (the genius behind this recipe) vows that you'll never notice the upgrade, promising, "This tastes like the real deal." Your burger (and your waistline) will thank you!

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Photo Credit: inthekitch.net

How to Grill Onions: 3 Ways

Three great methods for making onions to top those juicy burgers! From grilled red onion rings to perfect wedges ... even how to grill a whole onion in foil. Not firing up the grill? No worries. Try these Slow Cooker Caramelized Onions or Air Fryer Onions.

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Photo Credit: www.mykitchenlove.com

Watermelon Salad with Cucumber, Feta and Mint

Refreshing, sweet and crowd-pleasing! Yet this easy recipe has just 6 simple ingredients, and takes only 10 minutes. A perfect summer side dish!

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Photo Credit: balancewithjess.com

German Potato Salad

With creamy red potatoes, sautéed onions and celery, and a tangy mustard-vinegar dressing, this classic hamburger side dish is bursting with flavor. Although you may think of German-style potato salad as a hot side dish, you can also enjoy this warm or cold – it's super versatile. Tons of great tips, and yummy ideas for substitutions and variations, too!

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Healthy No Mayo Coleslaw

This recipe is the perfect middle ground between creamy, deli-style coleslaws and tangy vinegar slaws. It features a lightened-up Greek yogurt dressing with notes of tangy-sweet apple cider vinegar. Even better? It needs just a few simple ingredients and only takes about 5 minutes to toss together! 

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Photo Credit: karalydon.com

Instant Pot Vegetarian Baked Beans

Hamburgers and baked beans are a classic combo, for sure. This version leverages your pressure cooker to create beautifully textured, flavorful beans in a fraction of the time. But they're so jam-packed with flavor, you’d think they'd been cooking for hours on the stove!

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Photo Credit: www.easyanddelish.com

Crispy Air Fryer Potato Wedges

Whether you call them steak fries or jojos or ... well, just potato wedges, one thing's for sure: these guys are basically a hamburger's BFF. Great tips for choosing the right type of potato, keeping your fries crispy, and swapping in different spices. No air fryer? Try these Oven-Baked Sesame Potato Wedges. Either way, skipping the deep fryer is a great option that's less messy and more healthy (but still so delicious)!

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Photo Credit: thehealthyepicurean.com

Healthy Broccoli Salad with Sweet Lemon Dressing

As with so many salads, the dressing can really ratchet up the calories if you're not careful, even when you're noshing on nutritious broccoli. That's where this recipe comes in! It cleverly lightens up the dressing, yet Julie promises her version has even more flavor than traditional recipes!

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Oven Roasted Vegetables Medley

When it comes to healthy sides, vegetables are an obvious win, and this gorgeous, colorful mixture has plenty of veggie choices to satisfy everyone at the table. It's so very simple to make, but bursting with flavor. And it's one of those veggie sides you can make all year through, since it relies on the oven instead of the grill and uses vegetables commonly found at the grocery store.

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Mexican Street Corn Salad

All the great flavors of Mexican elote – in a uniquely tasty salad. And after extensive testing, we’ve found a couple handy tricks for keeping it lighter, too! (Pssssssst ... For even more sweet corn recipes, check out our whole collection of our Favorite Corn Salads.)

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Tomato and Onion Salad with Peppers

This super EASY salad recipe gets an extra boost of flavor from vibrant, crunchy peppers. It’s a signature summer recipe from one of the very best cooks I’ve ever known – my Oma! And, it only takes 5 minutes to make! 

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Photo Credit: thekitchengirl.com

Easy Refrigerator Dill Pickles

Gotta have great pickles with burgers! These mouthwatering no-cook pickles require no canning – just soak cucumbers in a simple brine and refrigerate. Don't miss the variations for spicy pickles, different seasonings, and interesting additions like cauliflower or bell peppers.

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Mediterranean Confetti Quinoa Salad

This beautiful, vibrantly delicious quinoa salad is both healthy and also so easy! Quinoa and confetti greens are accented with sun-dried tomatoes, fresh basil, pine nuts, and both feta cheese and parmesan cheese ... all pulled together with a fabulous balsamic vinegar dressing.

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Photo Credit: taoofspice.com

Chimichurri Potato Salad

Take a break from classic potato salad! This unique, bright and flavorful potato salad combines crispy roasted potatoes, sautéed onion, red bell pepper, and a fresh homemade chimichurri. It's simple and wonderfully versatile, since it can be served either warm or chilled.

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Air Fryer Asparagus (with 7 Easy Tips for Perfection)

This is a great side when you need something fast, without firing up the grill or the oven. (Although, if you don't have an air fryer, our Easy Oven Roasted Asparagus will get you nearly identical results. And if you'd really prefer to grill your veggie, our Grilled Asparagus recipe is phenomenal.) Be sure to read Tip #7 for yummy customization ideas to add pops of flavor to match the type of burger you're making.

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Cowboy Caviar

Tell your taste buds to buckle up for a wild and wonderful ride! This spin on the ever-popular Cowboy Caviar theme features a lemon-Dijon soy sauce dressing that highlights the red pepper, corn, edamame, black beans, cilantro, and quinoa. It's one of those perfect side dishes that does double duty as both a dip and a salad. Wins raves every time we serve it!

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Photo Credit: vikalinka.com

Air Fryer Greek Fries

This recipe upgrades classic french fries with a Greek-style combination of spices, plus a sprinkling of feta cheese and a creamy tzatziki dipping sauce.

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Old Fashioned Kidney Bean Salad

This deceptively simple recipe is an updated riff on the beloved Bean Salad served at the iconic Nick Anthe’s restaurant for more than 30 years. It’s surprisingly addictive. But with no cooking and just a bit of quick chopping, it’s also ultra-fast. Great as a make-ahead since it keeps beautifully for several days.

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Photo Credit: homemadeheather.com

Skillet Fried Mushrooms

I am such a total sucker for burgers that are piled colossally high with toppings. So, yeah ... to me these aren't technically a side dish ... I'd want them cascading all down from the heights of my piled-up burger. *happy sigh* But I'd be thrilled to have extras served on the side, too. Can't go wrong, either way!

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Easy 7-Layer Chicken Taco Salad

If you're looking for an impressive recipe for a cookout or potluck, this is sure to win you some ooooohs and aaaaahs! Piled high in a trifle bowl, it’s got loads of wow factor, but we’ve got shortcuts and make-ahead tips to ensure that it’s quick and simple, too! Try it with our Tex-Mex Burgers or our adorable little Taco Burger Sliders.

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Grape Salad with Cream Cheese-Vanilla Dressing

I love pairing a fruit salad with main dishes like hearty, savory burgers. It's a great way to balance out the flavors and add refreshing sweetness to the meal. This decadent Grape Salad is simple to make all year 'round. (But if you're planning a hamburger cookout for a summer party like Memorial Day or the 4th of July, be sure to check out our showstopper Red, White and Blue Fruit Salads, too.)

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Photo Credit: myprettybrowneats.com

Baked Parsnip Chips

Skip the same-old-same-old bag of store-bought potato chips, and up your chip game with surprisingly sweet parsnips! The recipe helpfully includes air fryer directions as well as traditional oven instructions.

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Buffalo Chicken Pasta Salad

All the great flavors of buffalo chicken dip, in a satisfying pasta salad. (Yes ... yum, yum, yum!) Plus, it’s easy to prep ahead and can even be served without the chicken for a vegetarian option.

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Photo Credit: ifoodreal.com

Balsamic Grilled Vegetables

Take your everyday veggies and make them exciting again! Thick-cut veggies are chargrilled and then tossed in a flavorful dressing. If you're hosting burger night for a crowd, you can easily double or triple the recipe as needed.

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Photo Credit: dizzybusyandhungry.com

Air Fryer Eggplant Fries

Give your ketchup a new dipping buddy with these crunchy Eggplant Fries! Easy to make, with no need to peel the eggplant. And, be sure to check out all the ideas for different seasonings, gluten free options ... even how to turn these fries into chips!

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Photo Credit: foxeslovelemons.com

Summer Beet & Tomato Salad

This gorgeous side dish recipe celebrates the best farmers' market produce. Enjoy summer on a plate with sweet, earthy beets and vibrant tomatoes, fresh herbs, pearl barley and a simple but flavorful vinaigrette.

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Photo Credit: www.livinglou.com

Baked Sweet Potatoes on the BBQ

Try this foolproof method for perfect baked potatoes every time! Recipe creator Lo promises, "You literally cannot mess it up." This is also a great prep-ahead recipe for camping cookouts — simply wrap a few sweet potatoes in foil and bring them out to the campsite.

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Superfoods Brussels Sprout Salad

A shredded Brussels sprout blend is tossed with irresistible mix-ins like crunchy pistachios and sweet-tart dried cranberries … and then drizzled with a delicious Maple-Balsamic Dressing. I think this one might really surprise (and delight!) you, and it's a great way to offset a big, beefy burger with some superfoods nutrition, too. Oh — and it's ready to go in about 5 minutes flat!

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Easy Grilled Polenta with Fresh Mozzarella and Balsamic Tomatoes

This is an impressive grilled side that can double as a vegetarian main or a hearty, party-starting appetizer. Packaged polenta is topped with creamy mozzarella, and heaped with balsamic-soaked cherry tomatoes and fresh basil. A great accompaniment to our Cheesy Pepperoni Pizza Burgers. (Indoor broiling option, too.)

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LOADED Baked Buffalo Cauliflower Wings

Absolutely the very BEST Buffalo Cauliflower Wings, piled sky-high with extra flavors. And they take just 5 minutes of prep work (with no messy batter). Especially perfect if you're serving burgers for game day!

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Photo Credit: www.the-bella-vita.com

Breaded Zucchini Sticks

These crispy, tender, chunky fries offer the added bonus of using up a bumper crop of summer zucchini! With directions for both standard frying and healthier air frying, too.

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Photo Credit: www.flavourandsavour.com

Easy Refrigerator Pickled Jalapeños

If you're anything like my hubby, then you want a good kick of heat with your hamburgers (and practically everything else, too). In less than 15 minutes, you can have these finished and stashed in the fridge, ready for your next grill party. They're so easy to make, using either your microwave or stovetop ... with no canning required!

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Roasted Root Vegetables with Honey-Dijon Drizzle

If you've been having more than enough potatoes lately, and just aren't in a typical french fries mood (is that even possible??), well this might be just the thing! Sweet carrots and nutty parsnips join up with fluffy red potatoes in this easy side dish. Mix it up right on the sheet pan and finish it with a completely addictive honey-Dijon drizzle to bring all the flavors together!

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Photo Credit: makeitskinnyplease.com

Arabic Salad

This Middle Eastern salad has a zesty, bright flavor featuring fresh parsley and mint, lemon juice and sumac to accent the crisp romaine, sweet tomatoes, and refreshing cucumbers. Everything is cut into small pieces, creating a great texture. Try adding some crumbled feta cheese or chopped red onion for even bolder flavors!

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Photo Credit: iheartumami.com

Air Fried Oyster Mushrooms

Fried mushrooms are one of my guilty pleasures at our local hamburger joint, so I just had to include this recipe! And, thanks to the air fryer, they're perfectly golden and crunchy all over, but with just a fraction of the calories of deep-frying. The recipe includes an optional Bang Bang sauce, but you can dip them in any of your hamburger condiments, or just serve with lemon wedges.

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Photo Credit: www.loveandotherspices.com

Air Fryer Carrot Fries

Healthier than regular french fries, with a carrot-y sweetness that wins over both little kids and adults. Be sure to check out the suggestions for swapping in different seasonings (hint ... how about some brown sugar and cinnamon?).

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No-Cook Fresh Corn, Tomato and Avocado Salad

Blissful summer simplicity, with absolutely no cooking needed! Delicious summer corn combines with sweet-tart cherry tomatoes and creamy avocado. Made with the season's very best produce, this has so much flavor with virtually no effort.

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Photo Credit: theviewfromgreatisland.com

Asian Slaw

I love this post, filled with terrific tips like, "How to Make an Outrageous Asian Slaw Dressing" and even food styling pointers from a pro blogger to help you make an eye-popping, crowd-pleasing creation! (This slaw would be a marvelous side for our Asian Salmon Burger. Hint hint hint!)

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Photo Credit: wholesomefamilyliving.com

Spaghetti Squash Tater Tots

How fun is this idea?!? It's a creative, healthy hamburger side dish that you can enjoy making (and then eating!) with your kiddos. A tasty and nutritious alternative to deep-fried, traditional tots!

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Photo Credit: belleofthekitchen.com

Greek Cucumber Salad

This speedy salad is light and refreshing, and full of healthy ingredients. With minimal prep, it makes an easy side dish, and is even tastier made a little bit ahead.

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Photo Credit: inthekitch.net

Grilled Broccoli

Just a few ingredients elevate humble broccoli to a headliner side dish! Use both broccoli AND broccolini ... or go with just one of them. Either way, the caramelization you get from grilling is not-to-be-missed!

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Oven Roasted Carrots

Baby carrots are a kid-approved side dish (that adults love, too). This is a great weeknight family dinner choice for busy evenings, since it requires just 1 main ingredient and 2 minutes of hands-on time … plus a surprisingly scrumptious technique!

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Spinach Salad with Apple, Cheddar and Smoked Almonds

A delightful combination of creamy-crunchy-smoky-sweet-tangy deliciousness. It offers enticing crunch to accompany a juicy hamburger, with smoked notes that are nice with grilled entrees. And the apple and cheddar flavors are terrific with beef. Seriously ... what's not to love here?!?

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Photo Credit: www.thefoodblog.net

Rutabaga Fries

When you think of fries, you might not think of a rutabaga. But these slightly sweet, crispy, golden brown fries are a deliciously low-carb alternative to traditional french fries. This air fryer recipe includes alternate direction for a standard oven.

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So, what’s it gonna be?

Are you going with a classic burger side dish, or with one of the more unique, unexpected sides? (Hmmmmm … decisions, decisions …)

The post 51 Best Sides for Burgers appeared first on Two Healthy Kitchens.

Americans sure do love a great hot dog! And I’m not just talking about baseball games or a 4th of July backyard bbq. Nope, hot dogs hit the grills alllllll summer long. And they’re a fast family dinner so many parents count on to get the kiddos fed in a hurry.

Bottom line: hot dogs are an easy meal that’s always a hit.

And, luckily, they’ve come a long way in terms of more nutritious options, too – with lots of nitrate-free, lower fat, turkey, and even vegan hot dog options showing up in grocery store deli cases. (I’m personally hooked on Lightlife Smart Dogs.)

Hot dogs have come a long way in how they’re served up these days, too.

Trendy food trucks have latched onto this American classic and taken them to all sorts of fusion-y, piled-high, who-knew-you-could-put-that-on-a-hot-dog places!

Suddenly, hot dogs are fun … and full of possibilities!

They certainly deserve a side dish or two that are worthy of being nestled alongside ’em! So, before you reach for a ho-hum bag of potato chips, try one of the easy sides below, instead.

All the traditional summer cookout classic sides are here … macaroni salad, coleslaw, fruit salad … you know the drill. Plus, there are fun, updated twists (hello, Avocado Fries and Cilantro Lime Slaw). Even a couple of special ones hand-picked for the kiddos, too!

Whichever you try first, they’re sure to make your hot dogs a little more exciting – the ideal sides to make an easy meal feel special!

Best Sides for Hot Dogs

1

Easy Hot Dog Chili

Photo Credit: quichemygrits.com

Mmmmm ... love chili dogs? Yeah, me too! Made without beans of any kind, this recipe is almost more at home on top of your hot dog than strictly as a side dish. Pile it on and layer it up!

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2

Healthy No Mayo Coleslaw

Coleslaw is always a good side dish with hot dogs. (It's actually one of my favorite things to top my dogs with, too!) This super-popular version is the perfect middle ground between deli-style, creamy coleslaw and tangy vinegar slaws. It features a lightened-up salad dressing that needs just a few simple ingredients.

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3

Hot Dog Onions

Photo Credit: www.thevegspace.co.uk

These beautifully soft, smoky and savory onions are easy to make but really memorable! Smoked paprika or chili powder, a squirt of dijon mustard, and a little brown sugar pack in the salty / savory / sweet flavor, and a slow cook time develops such a wonderfully soft and saucy texture!

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4

Easy Italian Pasta Salad

This fabulous pasta salad has all the bold flavors you love. But the best part is that it's got a few sneaky, simple tweaks that make it a bit lighter and healthier, too. (But don't worry – nobody will notice!) For even more pasta salad recipes (including lots of really unusual, gotta-try-it ideas), check out our entire plant-based Pasta Salad Recipe Collection.

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5

Quick-Pickled Red Onions

So irresistibly tangy! These speedy pickled onions are so great with hot dogs ... but you'll be glad to have extras in the fridge for topping tacos, hamburgers, or even hummus, too!

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6

The BEST Crispy Oven Fries

Photo Credit: amycaseycooks.com

No need to stand over a pot of hot oil, frying potatoes to get delicious, crispy-crunchy fries. Amy promises these fries are seriously THE BEST! And so easy, since your oven does all the work. Want an air fryer version? Try these Air Fryer French Fries, too!

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7

Quick Refrigerator Dill Pickles

Photo Credit: joyfilledeats.com

Gotta have dill pickle spears with your hot dogs! And they're easier to make at home than you might think. Simply slice some cucumbers, pour a flavorful brine over them, and let the vinegar do its magic.

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8

Grilled Corn on the Cob

If you're grilling your main course, why not grill up your sides, too, and keep the kitchen nice and cool on a hot summer day? Grilling is such an easy option for cooking corn, and gives it a scrumptious roasty-toasty vibe. We've got helpful tips on our favorite method (HINT: no husks)!

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9

Fresh Pineapple Relish

Photo Credit: www.anediblemosaic.com

Go Hawaiian-style with this unique relish! It's a great balance of sweet and tangy flavors, with a kick from jalapeños and an underlying teriyaki flavor profile. Pile it on top of your dog for tropical flair, but be sure to serve extra on the side with tortilla chips, too!

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10

Healthy Onion Rings

Photo Credit: www.simplylowcal.com

These onion rings are baked in the oven, with absolutely no oil required. That means no greasy onion rings ... and also no guilt! But you still get all that crave-able, crispy texture that's so perfect with hot dogs!

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11

Lightened-Up Classic Potato Salad

Photo Credit: www.healthyseasonalrecipes.com

This clever recipe has all the traditional flavors of a classic potato salad ... a zippy, creamy dressing, crunchy celery, and chopped hard-boiled eggs ... all tossed together with perfectly tender potatoes. But with some clever tweaks, it also has 150 fewer calories per serving!

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12

Baked Carrot Chips

Photo Credit: plantbasedonabudget.com

These healthy, low-carb carrot chips are baked or air-fried with just a tiny bit of olive oil until they're crisp and lightly caramelized. That sweet, carrot flavor is so much more interesting than a store-bought bag of potato chips! With alternate directions to make carrot fries, as well.

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13

Mexican Street Corn Salad

So many layers of flavor! This trendy twist on traditional Mexican elote is a great side dish to update hot dog night. Caramelized sweet corn is drizzled in a lightened-up mayo and sour cream sauce, all studded with the flavors of chipotle, cilantro, and lime juice, and sprinkled with savory cotija cheese. Easy but wonderful! (Psssst ... if you're a sweet corn fan, don't miss our whole collection of yummy Corn Salads.)

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14

Chicago-Style Giardiniera

Photo Credit: www.chilipeppermadness.com

This famous, must-try condiment is so easy to make at home! Keep it stashed in the fridge for topping hot dogs, sausages or brats, as well as Italian beef sandwiches ... even pizza. With tips to tone down the nice little kick to a milder flavor if you prefer.

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15

Easy Macaroni Salad

Photo Credit: kidtestedrecipes.com

A cookout and picnic classic that always goes perfectly with grilled hot dogs! This recipe is also a handy make-ahead or meal prep recipe that actually tastes better after sitting for a little while, and keeps well for 3-4 days.

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16

Seasoned Sweet Potato Shoestring Fries with Cherry Lime Ketchup

Photo Credit: www.planted365.com

Crunchy on the outside and soft on the inside – just like you'd get in a restaurant! The optional Cherry Lime Ketchup is super simple to make, and adds a slightly unique flavor twist to the sweet potatoes. This recipe is intended for an air fryer, but if you'd prefer to use your oven, try these Easy Baked Sweet Potato Fries.

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17

Old Fashioned Kidney Bean Salad

This addictively delicious side dish is an updated riff on the beloved Bean Salad recipe served at the iconic Nick Anthe’s restaurant for more than 30 years. It holds a very special place in my family's heart. Plus, with no cooking and just a bit of quick chopping, it’s also ultra-fast. (Like, 7 minutes FAST!)

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18

Buffalo Chicken Pasta Salad

With so many different ways to offer up the "Buffalo Chicken" flavors everybody loves, why not incorporate them into an irresistible pasta salad? It's got all the crowd-pleasin' flavors of Buffalo Chicken Dip, with pillowy tortellini, cubes of cheddar cheese, and crunchy pops of carrots, celery, and red onion. Your taste buds vote YES!

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19

Air Fryer Zucchini Fries

Photo Credit: recipesfromapantry.com

Totally crave-worthy, these zucchini fries are crusted with toasty parmesan cheese. Crisp and golden on the outside, yet moist and tender on the inside. Swap in panko for even more crunch, vary the seasonings in all sorts of interesting ways, and serve 'em up next to your favorite dips and hot dog condiments!

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20

Cucumber Yogurt Salad

Photo Credit: www.mapleandmango.com

This refreshing, creamy cucumber salad is a lovely counterpoint to savory, salty hot dogs. It features classic tzatziki flavors, with crunchy cucumbers, creamy Greek yogurt, fresh dill, garlic, and lemon. A quick and easy side dish that is SO GOOD!

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21

Mexican Pinto Beans

Photo Credit: debraklein.com

Super tasty, versatile, made with wholesome ingredients, and so very easy to make. You may never go back to canned beans again! The recipe includes directions for both stovetop and Instant Pot cooking.

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22

Grape Salad with Cream Cheese-Vanilla Dressing

Fresh fruit salads are one of the best side dishes to round out your menu, since they offer a sweet, refreshing counterpoint to savory hot dogs. This Grape Salad is an updated version of the classic. It features a lighter, healthier vanilla-cream cheese dressing (yay – no guilt here!). But it’s still every bit as refreshingly sweet and delicious!

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23

Air Fryer Potato Slices

Photo Credit: www.crumbtopbaking.com

Not quite a potato chip ... these are golden brown on the outside with crispy edges, but they're still delightfully soft and fluffy in the middle! The recipe is written with a delicious seasoning combination of basil, oregano, and garlic powder, but also has lots of great suggestions for changing it up, too. A delightfully healthier option than opening a store-bought bag of chips!

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24

Broccoli Slaw Salad with Homemade Dressing

Photo Credit: flavorthemoments.com

This dish is a hybrid of broccoli slaw and broccoli salad, and is truly the best of both worlds. It's packed with a double dose of broccoli matchsticks and florets, plus crisp apple, chewy cranberries, and toasted almonds. It’s crunchy and flavorful, tossed in a creamy homemade coleslaw dressing.

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25

Cajun Potatoes

Photo Credit: pinchandswirl.com

Spicy, salty, crispy potatoes that are ultra-creamy inside. All from just a few simple ingredients! This recipe uses an oven method: for an air fryer variation on these Cajun flavors, try Crispy Cajun Air Fryer Potato Wedges.

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26

Tomato and Onion Salad with Peppers

This super EASY recipe gets an extra boost of flavor from vibrant, crunchy peppers. It’s a signature summer recipe from one of the very best cooks I’ve ever known – my Oma. And, it only takes 5 minutes to make! For more side salad recipes, check out our full line-up of Summer Salad recipes.

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27

Crispy Baked Parmesan Asparagus Fries

Photo Credit: dancingthroughtherain.com

Didn't think of serving asparagus with your hot dogs? Think again! Turning this favorite vegetable into crunchy fries makes it a perfect, flavorful finger food to accompany your hot dogs. And looky there ... you even cleverly worked a green veggie into dinner! (Or for a grilled option, try this easy summer asparagus recipe.)

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28

LOADED Baked Buffalo Cauliflower Wings

Such a fun side dish that deliciously, ingeniously adds loads of scrumptious veggies to the meal, while keeping the casual hot-doggy vibe going strong! This is piled sky-high with extra flavors, and takes just 5 minutes of prep work (with no messy batter)! 

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29

Homemade Sauerkraut

Photo Credit: champagne-tastes.com

If you love piling sauerkraut on hot dogs and brats (me, me, me!) then real, homemade kraut (not the canned stuff!) will be a total treat. For an unusual variation, also be sure to check out this Easy Spicy Golden Sauerkraut flavored with turmeric, red chili flakes, and black peppercorns.

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30

Sweet Potato Salad with Chili-Lime Dressing

Photo Credit: gfreefoodie.com

This recipe is so easy to pull together, and it packs a TON of flavor. Serve warm, at room temperature, or chilled (great versatility if you're serving this at a cookout), and it can be assembled a day in advance.

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31

Blistered Shishito Peppers

Shishitos are a popular option on restaurant menus these days, but they’re actually very, very easy to make at home. You basically need 1 ingredient and about 10 minutes – that’s it! Always a splashy, attention-grabbing dish, and a fun finger food to accompany your dogs. If you're looking for an upscale, trendy addition to your list of side dishes, this one's a must-try!

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32

No-Cook Fresh Corn, Tomato and Avocado Salad

Ultra simple and incredibly fast … with absolutely no cooking needed! Delicious summer corn combines with sweet-tart cherry tomatoes and creamy avocado. So easy but absolutely crave-worthy, too! (Psssst ... alternately, try this quick salad that can also do double-duty as an appetizer Corn Salsa.)

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33

"Fried" Avocado

Photo Credit: urbanfarmie.com

This crunchy-creamy-addictive recipe is inspired by Torchy's Tacos, the famed fried avocado star in Texas. Use either your oven or an air fryer – lots of great tips here, either way!

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34

Berry Watermelon Salad with Lime and Mint

Photo Credit: wonkywonderful.com

If you're serving hot dogs at a cookout, this will be great alongside. It's fresh summer flavor ... all in one bowl! Juicy watermelon, blueberries, blackberries, and mint are tossed in a honey-lime dressing for a refreshing side dish to accompany those hot-off-the-grill, savory dogs!

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35

Spicy Cilantro Lime Summer Slaw

Photo Credit: flavormosaic.com

This pretty slaw is cool and refreshing, with a slightly spicy kick. Versatile, too – it can do double-duty as both a side dish and a hot dog topping!

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36

Air Fryer Turnip Fries

Photo Credit: www.crumbtopbaking.com

With a smoky, garlicky seasoning, you won’t be able to stop eating these unique alternatives to classic French fries! They’re coated in a simple seasoning and air fried until golden brown. Serve 'em with your hot dog ketchup, or with a chipotle dip to highlight the smoky vibes.

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37

Crunchy Greek Cucumber Tomato Salad

Photo Credit: www.killingthyme.net

Cool and crisp, with an intriguing medley of both flavors and textures that are a nice counterpoint to meaty hot dogs. We're talkin' crisp cucumbers, juicy tomatoes, roasted red peppers, spicy red onions, pillowy mozzarella balls, and crunchy toasted walnuts ... all tossed together with a double-vinegar dressing.

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38

Parmesan Roasted Broccoli Stalk Chips

These cute little mini chips have just a couple of ingredients and are really quick and easy. Totally munch-able ... they disappear in a flash every time I make them! Bonus: you get some really fun, random shapes, too – a lot of cute kid-allure to get your kiddos eating some veggies along with their hot dogs!

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39

Crispy Baked Polenta Fries

Photo Credit: gatheringdreams.com

Transform plain polenta into uniquely delicious fries! They're made from scratch and baked to perfection with a crisp-golden surface and a rich, velvety center. Switch up the spices to flavor them any way you please ... and get dippin'!

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40

Easy Grilled Veggie Skewers

Photo Credit: theforkedspoon.com

If you're firing up the grill for perfectly charred dogs, then this is an ideal grilled side dish! Skewered fresh vegetables are drizzled with tangy balsamic vinegar and brushed with a fresh garlic herb sauce. Mmmmmmm ... no wonder this recipe has nearly 5 stars on close to 400 reviews! And if you know what a stickler I am about cook times for shish kabobs, you know I approve of the smart move here: the types of veggies on these skewers cook evenly, thanks to their similar cooking time. Well played!

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41

Corn Riblets with Smoky Dipping Sauce

Photo Credit: yuminthekitchen.com

Never heard of "Corn Riblets"? This cute recipe idea is basically just cobs of corn that've been quartered into smaller strips. They cook a little quicker than the traditional corn on the cob, and they're even easier to saturate with flavor. This recipe relies on smoked paprika, cumin, and garlic powder for bold flavors that pair perfectly with a super-fast, 3-ingredient, smoky dipping sauce!

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42

Easy 5-Ingredient Gochujang Butternut Squash

Photo Credit: www.greedygirlgourmet.com

Gochujang is totally on-trend right now, making this unique side dish a perfect way to elevate humble hot dogs to an absolutely on-point meal. The thick, red gochujang chilli paste has a complex taste that's spicy, sweet and savory, all at the same time. It's the cornerstone of Korean dishes such as bibimbap and tteokbokki, and has become a darling of fusion recipes. Intrigued? Give this one a try!

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43

Spinach Sweet Potato Tater Tots

Photo Credit: www.bucketlisttummy.com

Making those hot dogs specifically for young kiddos? Try this nutrient-dense recipe that's a great way to get some extra veggies into your little ones. Packed with iron, Vitamin A, Vitamin C and carbohydrates, with 2 serving of veggies!

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The post 43 Best Sides for Hot Dogs appeared first on Two Healthy Kitchens.

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

You know how some people are – guaranteed – the life of every party? Those party animals that make any gathering instantly better?

This dip is that kind of party animal.

A guaranteed hit that no party is quite complete without.

Especially tailgates and sports parties. I mean, it’s practically against the rules to watch football without Buffalo Chicken Dip! (No really … it might actually be buried somewhere in the rulebook, like maybe Official Football Rule #359f. Although, don’t quote me on that.)

But what if that “must-invite” party animal was actually super-easy to hang out with, and didn’t make you feel huge amounts of regret later?

Even better, right?!?

Psssst … Want to Make a Slow Cooker Version of This Dip? Check out our Crockpot Buffalo Chicken Dip recipe, which you can make in an appetizer-sized slow cooker to keep warm at parties.

Why You’ll Love This Easy, HEALTHY Buffalo Chicken Dip!

So you want all that delicious, classic Buffalo Chicken Dip flavor.

But … you also want it to be quick and simple to make (hello, last-minute party invites!). And you want to avoid regret, regret, regret after you over-indulge in too many fats and calories.

Then this is the recipe for you!

Tastes Like the Classic

This Healthy Buffalo Chicken Dip still tastes like that appetizer recipe everybody loves! Trust me: nobody is gonna notice you tweaked it to make it a little more healthy. It’s:

• Creamy and spicy, with really bold buffalo flavor.
• Plus some ranch-y vibes, and gooey cheddar.
• With tender chunks of white-meat chicken.
• And little pops of savory onion and cooling, refreshing celery (always need celery with buffalo sauce, right?!?).

Yes, friends. There’s a reason why every self-respecting party needs this party animal. It’s so darn great, and nobody ever gets tired of having it around!

Plus, it’s …

Super Easy to Make!

Yep. Even better. This appetizer dip is super, super easy to make.

√ We’re talking pre-cooked chicken (maybe grab a rotisserie chicken as you dash through the grocery store).

√ And you’re gonna mix everything together in the very same dish you’ll be serving the dip in. Woohoo … only one dish to clean later!

√ Pop it in the microwave for a couple minutes, and *presto* instant party!

Whether you’ve got a big crowd for Super Bowl Sunday, or you’re just trying to make family movie night extra special … this dip is ready for anything. (True party animals always are!)

And Hey Hey … with Healthy Upgrades for Guilt-Free Noshing!

We’ve got a lot of “buffalo” recipes here on our site (like sandwiches, nachos, pasta salad, and even buffalo cauliflower), so we have plenty of practice with lightening up those beloved flavors in a way that nobody can detect.

With all that in mind, it was pretty easy to update the recipe, and secretly slash the calories and fat of “typical” Buffalo Chicken Dip.

Traditional, old-school versions are usually bogged down with full-fat cream cheese, full-fat cheddar, and full-fat ranch dressing. Some recipes also involve sautéing the veggies in butter. It adds up to a wallop of calories and unwelcome fats (including those saturated fats nobody wants on their guest list).

But, with our Healthy Buffalo Chicken Dip, you still get all the great flavors, but you can actually feel good serving this appetizer to people you care about.

And, like I keep telling ya, nobody is gonna suspect a thing. Trust me!

Here’s how we updated and upgraded those bogged-down, old-fashioned versions:

• Update #1 –  We used reduced-fat cheddar and cream cheese. Not fat-free, which can introduce some oddball ingredients. Just reduced-fat, which notably decreases the fat (including saturated fat) and calories without sacrificing flavor or introducing a bunch of strange additives.

• Update #2 –  And, we simply used a bit less of the high-fat, high-calorie ingredients (especially the cream cheese) than what many other recipes call for. Our version isn’t so runny and gloppy as many other, older recipes. All those creamy ingredients are still a scrumptious backdrop for our updated dip, but they don’t completely overwhelm the chicken. I mean, we’re making a Buffalo Chicken Dip, right? Not a buffalo cheese-goo dip!

• Update #3 –  We also ditched the butter … and the entire prep step of sautéing the veggies. We actually didn’t like sautéing the veggies first, anyway. As I’ll talk about more in a sec, we prefer to add raw onion and celery close to the end of the cooking time, so they’re a little crunchier and more texturally interesting. Buh-bye, butter!

• Update #4 –  We use a Greek-yogurt-based ranch dressing, instead of that regular, bottled brand of full-fat ranch (ahem … you know the one). After doing our own taste tests, we prefer Bolthouse Farms brand Classic Ranch from among the Greek yogurt ranch dressings at our local store – but choose whichever healthier, lower-fat ranch dressing you prefer.

Ready to Whip Up Some {Secretly Healthy} Buffalo Chicken Dip?

Sure you are! And like I keep saying, it’s so, so EASY!

Start by shredding your chicken and chopping your onion and celery.

Step #1

Mix your pre-cooked chicken, the cheddar cheese and cream cheese, the ranch dressing, and the hot sauce together in a medium-sized bowl.

As I’ll explain in a moment, you can optionally add the celery and onion at this point, too, but we like to wait to add them at the end – after cooking.

Step #2

Microwave the dip (on full power) for 1 minute. Give it a good, thorough stir.

At this point, it’ll be a little warm and melty, but not quite at that hot, dippable consistency you’re looking for … yet!

Step #3

Then, pop it back in the microwave for about another 1 1/2 minutes, until the cheddar cheese is fully melted and the dip is hot. (The exact timing can vary slightly based on the wattage of your microwave).

Mmmmmmmmm yesssssss … this is the piping hot, gooey, dippy, party-worthy texture you’re shooting for!

Step #4

Before you serve it up, though, stir your fully cooked dip again, just to make sure everything is smoothly incorporated.

Then stir in the chopped celery and onion.

As I mentioned earlier, we prefer to add the veggies in at the end, so they’re still crunchy.

We definitely think it adds great texture to the dip, so you’ve got a much more interesting contrast between the creamy ingredients, the chewy chicken … and those crisp veggies.

But if you prefer, for a smoother consistency that’s more similar to those “old-school” Buffalo Chicken Dip recipes, you can add the celery and onion with all the other ingredients at the beginning, before heating your dip up.

When was the last time you spent some quality time with a TRUE party animal, and didn’t feel huge regret the next day?!?

This Healthy Buffalo Chicken Dip is so easy to party with … and no regrets here, friends!

Party on!

Healthy Buffalo Chicken Dip

Yield: 2 1/2 cups

Prep Time: 7 minutes

Total Time: 7 minutes

Our Healthy Buffalo Chicken Dip leverages easy swaps to slash fat and calories (but nobody will even notice the updates)! Plus, it's so fast and easy ... in just one dish!

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •

Print

Ingredients

• 1 1/3 cups shredded boneless, skinless chicken breast (we use rotisserie chicken; see note)
• 1 cup reduced-fat, shredded cheddar cheese
• 4 ounces reduced-fat cream cheese (Neufchâtel cheese)
• 6 tablespoons Greek yogurt-based ranch dressing (see note)
• 1/4 cup Frank's RedHot Original Cayenne Pepper Sauce (see note)
• 1/2 cup diced celery
• 1/4 cup diced sweet onion
• optional for garnish: thinly sliced green onions

Instructions

1. Mix the chicken, cheddar cheese, cream cheese, ranch, and hot sauce together in a medium-sized bowl. (You can do this directly in the serving dish.)
2. Microwave (on full power) for 1 minute. Stir.
3. Microwave again for about 1 1/2 minutes more, until the cheddar cheese is fully melted and the dip is hot (the exact timing can vary slightly based on the wattage of your microwave).
4. Before serving, stir the hot dip again to make sure everything is smoothly incorporated, and then stir in the celery and onion. (We prefer to stir the celery and onion in at the end, so they're still crunchy, but if you prefer, you can add them with all the other ingredients at the beginning, for a smoother consistency.)
5. Serve immediately, garnished with a few thinly sliced green onions, if desired.

Notes

Chicken: We always use rotisserie chicken breast for this recipe. It's a quick, easy option. But, nearly any boneless, skinless chicken breasts will also work well here, as long as they’re not seasoned with spices or marinades that compete with the other flavors in this recipe. If you prefer, you can simply plan on cooking a couple of extra chicken breasts whenever you’re making chicken, so you'll have extra cooked chicken for this recipe without any extra work.

Ranch dressing: To slash fat and calories, we use a reduced-fat, yogurt-based dressing (typically found in your grocery store's refrigerated section, sometimes near the salad greens, not in the regular salad dressing aisle). After testing several brands, we like the flavor of Bolthouse Farms Classic Ranch the best. If you can't find that specific brand, choose the healthiest you can find (that also tastes great).

Hot sauce: We like to use 1/4 cup of Frank's "Original" for this recipe. That amount creates a bold, pleasantly spicy "buffalo wing" flavor. However, you can adjust that amount to taste, depending on exactly how kicky you want your dip to be.

Make-ahead steps: You can mix up the chicken, cheddar cheese, cream cheese, ranch, and hot sauce earlier in the day or a day before. You can also dice the onions and celery and store them in separate baggies. Refrigerate everything until proceeding with the recipe.

Slow cooker option: If you'd like to make this recipe in an appetizer-sized slow cooker to keep warm throughout a party, refer to our Crockpot Buffalo Chicken Dip for specific directions and tips.

Nutrition Information:

Yield: 20 servings Serving Size: 2 tablespoons dip
Amount Per Serving: Calories: 62Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 156mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 5g

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.

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The post Healthy Buffalo Chicken Dip appeared first on Two Healthy Kitchens.

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

Wanna up your veggie game? Feel all trendy and on-point (awwww … look at you, trendsetter!), while also serving up something you can feel great about?

Two words: shishito peppers

They’re showing up on restaurant menus everywhere, and for great reason: they’re fun to eat and shockingly, addictively delicious!

Plus:

• They’re crazy-simple to make, nearly impossible to mess up.

• They basically require just one ingredient: peppers! (Plus a little oil and salt, which nobody really counts, anyway.)

• And, they’re ready in about 10 minutes flat.

They’re a no-brainer appetizer or even a unique veggie side dish.

Keep a bag of peppers on hand in the crisper (they last great for usually a week or more) … and you can whip up a batch of blistered shishito peppers at a moment’s notice. (And everyone will be so impressed with your edgy, restaurant-style cooking)!

Oh … and the extra-fun part about shishito peppers is that they’re kind of like a culinary game of Russian roulette! Here’s what I mean …

Are Shishito Peppers Hot?

These guys definitely look like they could be a bit spicy, but in general they’re actually pleasantly mild and flavorful. (Most of the time!)

As the website PepperScale explains, shishitos typically have a Scoville rating of only 50 – 200 SHU, which means they’re really not noticeably hotter than a regular bell pepper. And they’re far, far less spicy than the jalapeños so many people love.

But here’s the fun little catch that actually makes them a terrific ice breaker for an appetizer party: about 1 shishito out of every 10-20 is surprisingly somewhat hotter than the rest.

You might nibble your way through an entire batch and not score a kicky one. Or … it could be the very first one that your shishito-newbie friend grabs from the platter.

There’s absolutely no way to know.

Now before you panic, it’s important to understand that when I say “hotter,” we’re still not talking blisteringly hot. Allegedly, the “hot” shishito peppers still aren’t technically even as hot as a jalapeño. But it’s still a surprising little pop of heat, whenever you do happen to be the “lucky winner”!

No matter how many times I serve these, it never fails to be a great topic of conversation whenever somebody “scores” a “hot” one!

Great party food, for sure!

How to Cook Shishito Peppers

Just like with most any other pepper, you can grill shishitos, roast them in the oven (like I do with my Blistered Green Beans recipe), even cook them in an air fryer … there are lots of options.

But, I love the speed and ease of simply blistering them in a skillet on a stove (kind of like what I do with the bell peppers in my Lightning Ravioli recipe).

No need to fire up the oven or grill. Easy as can be.

And, unlike when I roast bell peppers in the oven at high heat, so they still have a bit of firmness, I prefer a lower, medium-level cooking temp with shishitos because I want them to be both blistered outside but also really tender inside.

Step #1

Heat a little extra virgin olive oil in a skillet over medium heat.

I normally reach for my favorite nonstick skillet for this recipe, although I’ve also tested it successfully in a regular, heavy, full-clad stainless steel skillet.

Most importantly, I recommend not overcrowding the pan to the point where your peppers are piled on top of each other. You want each of your peppers to have plenty of room to get a great sear.

Cook your peppers whole. Don’t remove the stems or core them – just dump them right into your skillet. (See how super-easy this is?!?!?)

Toss the peppers (and a little salt) really, really well with the oil so the shishitos are completely coated in hot oil.

Pro Tip: It doesn’t take much oil for this to happen, but getting a complete coating of oil on each shishito is key to getting a great sear on your peppers.

Step #2

Cook the shishito peppers for about 9-10 minutes, until they’re blistered and seared to your liking. (We like ours to be mostly soft and quite tender.)

Stir them frequently to be sure they blister all over.

And, as the steam builds up inside each pepper toward the end of cooking, you might notice some of them puffing up right before the moment when they collapse into a beautifully tender, blistered finish. Once most of them appear to have collapsed, that’s another handy cue that they’re probably done to perfection (again … if you like them soft and tender like I do).

Step #3

Toss the finished peppers with another 1/8 teaspoon of kosher salt and serve ’em up immediately!

Mmmmmmm … so yummy! Gosh, I love these!

How to Serve Your Blistered Shishito Peppers

I like to offer these peppers on a cute serving platter with a little bowl alongside for people to discard the pepper stems as they munch their way through the pile of shishitos.

And, honestly, I never bother with sauces or other condiments. This simple shishito pepper recipe is so darn flavorful just as it is – we don’t feel like we need anything else to finish it off.

If you wanna play around with options, though, you could start with just a squeeze of lime or a drizzle of soy sauce.

Of course, if you wanna get a little more complicated, you can offer your favorite Asian-style dipping sauce or dressing alongside.

To build a meal around these yummy peppers, try serving them as either an appetizer or side with Asian-inspired mains like:

• Red-Miso Salmon with Ginger-Scallion Sauce
• Super-Fast Asian Salmon Pasta
• Asian Salmon Burgers with Avocado and Hoisin

So, so good … no matter how you serve ’em! (Can you tell I’m totally in love with these?!?!)

FAQs At-a-Glance

Are Shishito Peppers Hot?

Mostly not at all. They’re sweet and tangy and far milder than common jalapeños. EXCEPT … one pepper out of every 10-20 is noticeably a bit spicier. Not HOT exactly, but definitely hotter than the rest – a bit like a fun game of veggie roulette!

Are Shishito Peppers Japanese?

Yep! Shishito Peppers originally hail from Japan (and, as PepperScale explains, may have roots leading back to the Spanish Padrón pepper). But these days, they’re common on restaurant menus across America, and are becoming more and more easy to find in supermarkets nearly year-round, as well.

Do You Remove the Stems and Seeds from Shishito Peppers?

Nope! Typically, you’ll see shishito peppers prepared whole (as I do in this recipe).

You don’t need to remove the stems for cooking.

The stems are actually like perfect little handles for picking up the peppers – and you can simply discard them (like you would the tail on a cocktail shrimp) after eating the rest of the pepper, including the seeds.

Should Blistered Shishito Peppers Still Be Firm, or Are They Soft?

Although some shishito pepper recipes suggest cooking them only to a point where they’re still somewhat firm, we prefer ours a bit softer. Not mushy, of course – but a little more tender and silky. By cooking shishitos on the stovetop as I do in my version, you can easily control this – simply keep an eye on your peppers as you stir them, and add or subtract a couple of minutes from the cook time so they’re precisely how you like them.

This shishito pepper recipe is deliciously on-trend … and couldn’t be easier to make!

Keep some raw shishitos in your fridge at all times, and you can whip up a beautifully simple, surprisingly addictive, ready-to-impress dish in mere moments!

And pssssst … did you win “Pepper Roulette”????

Blistered Shishito Peppers

Yield: 1/2 pound

Prep Time: 1 minute

Cook Time: 9 minutes

Total Time: 10 minutes

Blistered Shishito Peppers are a restaurant superstar, but are actually VERY easy to make at home. Surprisingly addictive, and terrific as either an appetizer or side dish!

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

Print

Ingredients

• 1 1/2 teaspoons extra virgin olive oil
• 8 ounces shishito peppers
• 1/4 teaspoon coarse kosher salt, divided

Instructions

1. Heat oil in a nonstick skillet over medium heat. Add peppers whole (do not remove stems or seeds), and toss to coat completely in hot oil. Sprinkle with 1/8 teaspoon salt.
2. Cook peppers, stirring frequently to be sure peppers are seared and blistered all over, for 9-10 minutes (or until peppers are done to your liking). You will see the peppers change from a rich, bright green to a more yellow-ish green and may notice some of them puff up with internal pressure before they deflate and are beautifully tender.
3. Toss with the remaining 1/8 teaspoon salt (or to taste), and serve immediately.

Nutrition Information:

Yield: 4 servings Serving Size: 1/4 recipe
Amount Per Serving: Calories: 31Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 80mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g

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.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Blistered Shishito Peppers Recipe appeared first on Two Healthy Kitchens.

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

Juicy, sweet, just-picked sweet corn is one of the true joys of summer.

And, when you marry this iconic summer food with an iconic summer cooking method (the grill!), wonderful things can happen!

There are a couple different ways to cook corn on the grill, but let’s look at my hands-down FAVORITE method first …

How to Grill Corn without the Husk

Any time you’re firing up the grill for dinner, it’s a snap to throw a few ears of corn on the grill, too – instant, delicious side dish!

My absolute favorite way to do this is without the husks. Simply:

Step #1: Preheat and prepare your grill just as you always would.

Step #2: When your grill’s ready, cook your (husked) corn on the cob over medium to medium-high heat.

Keep the lid closed, but check your corn every few minutes, turning it so it cooks evenly and you get some lovely grill marks all around. (I recommend using long grill tongs to keep your hands safe as you turn your corn.)

Grill your corn on the cob for 5-10 minutes.

The exact timing will vary based on how hot your grill runs and how done you like your corn. You can choose to just barely caramelize and warm it, or to go for a deeper, roasty-toasty sear.

Your choice!

If some ears of corn happen to be cooking over a hotter section of the grill and are done sooner than others, you can always move them to a cooler area or remove them from the grill while the other ears finish cooking.

Why Grill Corn with the Husks Off?

• Mainly … because of those pretty grill marks and the caramelized, grilled flavors that develop when you grill corn on the cob this way, without the husks on! It’s transformative and produces a whole ‘nother layer of flavor!

• Plus, you can actually see how far your corn is cooked. If you opt to leave the husks on (as I’ll discuss more in a moment), you can’t really tell how far along your corn is or when it’s done to your liking. When you grill corn with the husks off, you’re totally in control!

• This also means that you don’t really have to stress out about exact timing for the corn, which is great when you’re timing a bunch of other grilled items for a cookout party. Just eyeball your corn and turn it now and then as you tend the other items you’re cooking.

You can easily tell when it’s done and ready to be heaped on a serving platter. And, if it ends up being done a little before the rest of the meal you’re grilling, you can just tent the platter with foil to keep your corn on the cob warm until dinner.

• This method is also super adaptable for serving. You can eat it straight off the cob, with whatever seasonings and toppings you like, or use it in recipes where you want that toasty, grilled corn flavor vibe, like our:

Mexican Street Corn Salad

A delicious twist on Mexican elote, with so many layers of flavor!

Get the Recipe!

Easy Corn Salsa (or Salad)

This versatile recipe can be served as either an appetizer salsa or a side salad, and can also be made ahead. Lots of options!

Get the Recipe!

Chili-Lime Grilled Corn Salad

The smoky-sweet flavor of grilled corn is perfectly balanced by a nonfat dressing featuring tangy lime juice and a tasty hit of cayenne pepper. Super simple, and so easy to make ahead! 

Get the Recipe!

The Alternate Option for How to Grill Corn (Husks On)

I’ll be honest. I don’t really see the point here. Grilling corn with the husks on is basically like steaming it or cooking it in the microwave.

You miss out on what makes grilled corn special – those caramelized grill marks. The nutty, toasted, grilled flavor. Mmmmmmm …

Plus, depending on which recipe you consult (like this one from Bobby Flay at Food Network), most people who grill corn with the husks on suggest the extra steps of first peeling back the husks to remove the silk, then closing the husks back around the corn, and then soaking the corn in salted water for about 10 minutes before tossing the ears of corn (still encased in the husks) on the grill for 15-20 minutes.

While the soaking step isn’t strictly necessary (just ask food guru J. Kenji López-Alt over at Serious Eats), it can help to prevent the husks from catching fire or flaming up on the grill.

It all sounds like extra (unnecessary!) work to me. You know I love to keep things simple and easy!

And besides: whether you pre-soak … or not … you don’t really end up with grilled corn. You basically get grilled husks with steamed corn inside. (And those grilled, charred husks can be messy to peel back after cooking.)

Not sayin’ that this method can’t be delicious, too (and now you know how to do it!), but I totally vote you try my first method (husks off).

Toss those naked ears right on the grill and get some lovely caramelization goin’ on!

That’s how my family grills our corn, allllll summer long!

You just need a grill and some corn … and those quintessential flavors of summertime are mere minutes away!

How to Cook Corn on the Cob on the Grill

Yield: varies

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Wondering how to grill corn on the cob? It's easy ... and the results are so delicious!

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

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Ingredients

• whole ears of fresh sweet corn, husks and silks removed

Instructions

1. Preheat your grill on medium to medium-high heat.
2. Lay your husked corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred. This will take about 5-10 minutes.

Notes

Alternate method with husks still on: Preheat your grill as directed above and then lay your still-husked ears on the preheated grates. Grill for about 15-20 minutes, turning 2 or 3 times. Optionally, prior to grilling, you can pull the husks back to remove the silks, then close the husks around the corn and soak the ears in salted water before placing the corn on the grill (to prevent the husks from flaring up and catching fire).

Nutrition Information:

Yield: varies Serving Size: 1 ear of corn
Amount Per Serving: Calories: 99Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 4g

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.

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This Recipe Is:   •  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Gluten Free (depending on choice of bun)  •

If your family is anything like mine, you love grilling out every chance you get. So easy, and it keeps the kitchen blissfully cool on hot summer evenings!

Plus, it somehow just feels a little more fun and a little more laid back than slaving over a stovetop or pulling a casserole from the oven.

Ahhhhh … grill season!

But, if you’re anything like me, you also get tired pretty quickly of the typical, boring burgers-and-dogs routine.

This Italian Grilled Burger recipe is my solution!

• Extra-lean ground beef is combined with sweet Italian turkey sausage …
• And kicked up even more with a generous hit of Italian seasoning …
• Then grilled alongside thick, flavorful rings of spice-dusted sweet onions and green peppers.
• It’s perfectly finished with juicy summer tomato, and a melty slice of creamy, fresh mozzarella.

This is one seriously loaded-up grilled burger that puts those boring ol’ plain hamburgers to shame!

It’s a full-on, knife-and-fork, lotsa-napkins-needed burger experience!

But fear not, friends.

Even though this Italian Burger feels so totally, satisfyingly, indulgently over-the-top … we’ve still worked in plenty of ways to keep it healthier, too. Because … you know … that’s just what we do here!

How We Keep This Italian Burger Recipe Healthier

√ The main technique we use in this recipe is simply choosing leaner meats: extra-lean ground beef (usually we go for 93% – 96% lean, depending on what our store has in stock) and also Italian turkey sausage instead of the typical pork sausage.

You do have to be a little more careful that lean hamburgers don’t dry out as they cook. But, the reduction in undesirable fat is definitely worth it!

√ We also pile on tons of veggies. They offer a big nutritional boost, as well as great flavors.

√ And, of course, we choose healthier, whole grain buns. We’ve used all sorts of different brands depending on what looks good at the store, but in our photos we happen to be using the yummy 21 Whole Grains and Seeds Burger Buns made by Dave’s Killer Bread company.

(Gluten Free Note: If you’re following a gluten free diet, then of course be sure to choose a gluten free bun brand instead.)

Ready to make ’em? Well then, let’s get going!

How to Make Your Grilled Hamburgers

The strategies we use for making these Italian Grilled Hamburgers are similar to how we make our delicious Easy Grilled Fajita Burgers with Guacamole (probably the next burger recipe you’re gonna want to try!).

Here’s what you do …

Step #1

To start, you want to cut your onions and peppers into thick, horizontal rings.

You should get about 5 slices from your onion and 5 slices from each of the two green peppers (10 pepper slices in total). You don’t want these to be wimpy, thin little slivers … you’re going for big, bold slices!

Thoroughly coat the veggies with a little olive oil and sprinkle them all over with Italian seasoning and a bit of salt. Then lay them out on a grill pan (rather than laying them directly on the grill), to make sure they don’t fall through the grates as you grill them {which would be so sad!}.

Step #2

In a large bowl, crumble the ground beef and turkey, intermingling them as you go.

Sprinkle the meat evenly with the remaining Italian spices and salt, and mix it all together gently but thoroughly. You want to make sure the two meats are intermingled well, and that the spices are evenly distributed throughout the meat.

Form 5 burger patties (each about 1/2 – 3/4″ thick and 3 1/2 – 4″ in diameter), pressing gently but firmly.

Step #3

Grill the burgers and veggies over medium heat for about 8-10 minutes on the first side. You should get some nice sear marks … yummy!

Then, flip the burgers and veggies and grill it all for about 5-8 minutes longer – until the burgers have reached your desired level of doneness and the vegetables are crisp-tender.

Step #4

Take those juicy, perfectly grilled burgers and enticingly seasoned veggies off the grill.

Lay a creamy slice of fresh mozzarella on top of each burger, and, if possible, let the burgers rest for just a few minutes. That allows the juices to redistribute (for maximum juiciness!), and also gives the cheese a chance to get a little melty.

Mound your grilled veggies and a slice of tomato on top of the burgers … and serve ’em up! (Notice the happy, eager smiles and possibly the cheering noises from around your dinner table. Nice job, Grill Hero!)

But wait …

No Grill? No Problem!

When an unexpected rainstorm blows in, and grilling just doesn’t sound very fun … or if it’s the snowy middle of winter and you neeeeeeeed a taste of summer grillin’ …

You’ve got options!

I’ve used a nonstick skillet (or you can use a grill pan) and cooked these Italian Burgers on the stove, just like I do my Cheesy Pepperoni Pizza Burgers (ooooh … another great burger recipe for you to try!!).

If you wanna go the “indoor” route: cook the burgers over medium heat until they’re nicely browned on the first side and almost cooked through (about 5 minutes in a covered skillet, or 8 minutes uncovered). Flip ’em and continue cooking for about 3-5 minutes more, just until they’re entirely cooked. Remember to be careful not to overcook them, though, so they aren’t dry.

Meanwhile, fire up your oven and lay out your veggies in a single layer on a parchment-lined baking sheet. Roast them at 475°F for about 16-18 minutes total, stirring after the first 8 minutes.

So easy to re-create that beefy, satisfying, grilled burger experience, even without a grill!

Make-Ahead Tip!

An extra-great thing about these burgers?

You can prep the spice-dusted veggies and seasoned burger patties earlier in the day or even the night before. So when the hectic dinner hour rolls around, all you have to do is throw everything on the grill!

In fact, the hamburgers actually hold together better and are easier to manage if they’ve had a chance to chill out and firm up. A bonus benefit of prepping ahead!

Serving Suggestions

My absolute, top serving suggestion is to plate these up next to our Easy Italian Pasta Salad (like you see in our pic below). I mean … Italian Hamburgers … Italian Pasta Salad … it makes deliciously PERFECT sense!

• Our Old-Fashioned Kidney Bean Salad, a juicy Tomato and Onion Salad, or one of our summer-y Corn Salad Recipes would be great bets, too.

• For a refreshing, sweet counterpoint, go with our Grape Salad with Cream Cheese-Vanilla Dressing.

• Or, since you’re already firing up the grill anyway, you could truly go all-out, and make the whole meal – every single course! – on the grill. (This is great for when you want to be outside with friends, and really impress them with your “Grill Master” skills!) Here are some ideas:

1. For appetizers, try our super-easy (really!) Grilled Polenta with Fresh Mozzarella and Balsamic Tomatoes, or Grilled Zucchini Flatbreads.
2. And dessert? Grilled Tropical Fruit with Almond-Ricotta Sauce is a lovely way to finish the meal, or grill up some slices of Angel Food Cake with Blueberry Cream and Lemon.

Ready to up your burger game? (Sure you are!)

Then this is the perfect burger recipe for you!

Big, bold Italian flavors everyone will love.

And easy prep that you can even knock out waaaaay in advance.

So you can relax and enjoy a fun grill night, any night!

Italian Grilled Hamburgers

Yield: 5 burgers

Prep Time: 17 minutes

Cook Time: 13 minutes

Total Time: 30 minutes

Our Italian Grilled Hamburgers are seriously loaded-up with zesty spices, grilled peppers and onions, and melty cheese. So easy – even prep ahead! (No-grill option too!)

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Gluten Free (depending on choice of bun)  •

Print

Ingredients

• 2 1/2 tablespoons salt-free Italian seasoning
• 1 teaspoon kosher salt
• 2 medium green peppers, cut horizontally into 1/2"-thick slices (about 10 rings total)
• 1 medium sweet onion, cut horizontally into about five 1/2"-thick slices (with concentric rings)
• 2 teaspoons olive oil
• 12 ounces sweet Italian turkey sausage (bulk, or links cut open)
• 8 ounces extra-lean ground beef
• 5 slices fresh mozzarella
• 5 whole grain buns
• 5 slices tomato

Instructions

1. Prepare and preheat grill.
2. In a small bowl, combine Italian seasoning and salt, stirring to combine thoroughly.
3. Toss or brush the green pepper rings and onion slices with olive oil, making sure they are coated thoroughly (and keeping the onion planks together in concentric rings). Sprinkle vegetables with 2 tablespoons of the spice mixture (reserving about 1/2 tablespoon), evenly coating both sides of all vegetable pieces.
4. In a large bowl, crumble the Italian sausage and ground beef and sprinkle evenly with reserved spice mixture. Mix gently but thoroughly to be sure spices are evenly distributed throughout the meat and both types of meat are combined. Form 5 burger patties, pressing gently but firmly (overworking the meat can lead to tough burgers).
5. Place vegetables on a grill pan (so they don't fall through). Grill burgers and vegetables over medium heat for about 8-10 minutes on the first side. Flip burgers and vegetables, and continue grilling for about 5-8 minutes more, to your desired level of doneness. (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.)
6. Remove finished burgers and vegetables from the grill, and add mozzarella to the top of the burgers. Allow burgers to rest for a few minutes. Serve on buns, with each burger topped with lots of peppers and onions and a slice of tomato.

Notes

Make-ahead tips: You can cut the vegetables and shape the burger patties earlier in the day or the night before, and store them separately, tightly wrapped, in the refrigerator, until you're ready to grill them. The burgers will firm up and actually be easier to handle if they're refrigerated for a while prior to grilling.

Alternate {indoor} non-grilling instructions: In a nonstick skillet, cook the burgers over medium heat until they're nicely browned on the first side and mostly cooked through (about 5 minutes in a covered skillet, or 8 minutes uncovered). Flip and continue cooking for about 3-5 minutes more, just until they're cooked through, being careful not to overcook and dry them out. Meanwhile, place your veggies in a single layer on a parchment-lined baking sheet. Roast at 475°F for about 16-18 minutes total, stirring after the first 8 minutes.

Nutrition Information:

Yield: 5 servings Serving Size: 1 burger
Amount Per Serving: Calories: 455

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.

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This Recipe Is:   •  Make Ahead  •

When it’s party time and you’re in charge of the appetizer, you want a couple of things:

#1 It’s gotta be a guaranteed hit. You wanna bring home an empty dish, with people nudging you to beg for the recipe!

#2 And, if you’re like me, you also need it to be EASY. Because somehow there’s just never enough time in the day, and definitely not enough time to hassle with fussy, time-consuming recipes.

This slow cooker Buffalo Chicken Dip ticks allllll the boxes!

I mean, Buffalo Chicken Dip is one of those classic, everybody-loves-it recipes that’s always the first to disappear. Mmmmmm …

• A creamy, double-cheesy base
• That addictive, perfectly spicy Frank’s RedHot buffalo wing sauce
• Shreds of white meat chicken breast
• Crunchy little pops of sweet onion and refreshing celery
• An undercurrent of cooling, savory ranch dressing

My oh my.

There’s a reason why Buffalo Chicken Dip is an absolute must-have on every appetizer buffet. It’s just so darn good!

And EASY? Oh my goodness, yes!

Thanks to a couple shortcuts, this recipe is about as easy as it can possibly get. You can even prep it totally ahead, whenever you happen to have a few moments. (Pssssst … Don’t want to use your slow cooker? We’ve got a speedy microwave version of our Healthy Buffalo Chicken Dip, too!)

Oh … and one more little added bonus for ya …

This version is secretly a lot healthier, too! (But shhhhhhhhh … nobody will notice if you don’t tell ’em!)

How We {Secretly} Slashed Calories and Fat

Typical Crockpot Buffalo Chicken Dip recipes are usually completely bogged down with full-fat cream cheese, cheddar cheese, and ranch dressing.

Soooooo many calories and so much unnecessary extra fat.

Some recipes also involve sautéing the veggies in butter.

* Ugh *

It all adds up … adding inches to your waistline and heading on in to clog up your appetizer-loving arteries.

Fortunately, it’s a super-easy problem to tackle … and nobody is gonna notice the upgrades. You can just secretly give yourself a little high-five for offering your friends and loved ones something that’s a teeny bit better for them, while still so gosh-darn party-ful and delicious!

* Happiness *

We’ve got a lot of “buffalo” recipes here on our site (including sandwiches, nachos, salads, and even buffalo cauliflower).

So when my son, Ty, and I decided we obviously needed to add a crockpot chicken dip to our list of buffalo-themed recipes, it was easy to figure out how to create a classic version of this beloved appetizer … that we could actually feel a lot better about eating (and serving to people we love)!

Here’s all we did to upgrade everybody’s fave Buffalo Chicken Dip and make it more THK-worthy:

√  We used reduced-fat cheddar and cream cheese.

√  And we, used less of them (especially the cream cheese) than many other recipes call for. Our version isn’t so runny and gloppy as a lot of other versions – all those creamy ingredients are still a perfect backdrop for our dip, but they don’t overwhelm the chicken. Because this is supposed to be a Buffalo Chicken Dip, right? Not a buffalo cheese-goo dip!

√  We ditched the butter altogether, since we actually didn’t like sautéing the veggies first, anyway. As I’ll talk about more in a sec, we prefer to add raw onion and celery close to the end of the cooking time, so they’re a little crunchier and more texturally interesting. Buh-bye, butter!

√  We switched out that regular, bottled brand of full-fat ranch (you know the one) for a Greek-yogurt-based brand. (After doing our own taste tests, we prefer Bolthouse Farms brand Classic Ranch from among the Greek yogurt ranch dressings at our local store – but choose whichever healthier, lower-fat ranch dressing you prefer).

Ta-da! It’s seriously that simple. A few small tweaks make a huge difference!

And I’m completely serious when I tell you that everyone at the party is gonna love this version.

They’re not going to wonder what’s missing (you know … all the extra fat and calories …). They’re not even going to notice.

They’re gonna be too busy scraping the bottom of the bowl and asking for the recipe. Yay, you!

How to Make Buffalo Chicken Dip in the Crockpot

This is so easy, guys! You only need a few, simple ingredients.

And you can prep everything and even mix it together ahead of time (even the day before)!

Here’s all ya have to do:

Step #1

Put the chicken, cheddar cheese, cream cheese, ranch and Frank’s Red Hot in your appetizer-sized slow cooker (one that’s about 1 – 1 1/2 quarts in size, like this model we used in our photos and testing).

(Note that in our method photos, one batch of this recipe fills our 1 1/2 quart crockpot about half to two-thirds full, which is the recommended amount of food for heating in most slow cooker brands. For the “beauty shots” where the slow cooker is filled to the top, we piled in some extra dip from a second batch.)

Give it all a good stir.

Step #2

Cook your dip on low for about 1 1/2 – 2 hours, until it’s hot and melty.

Step #3

Stir it again, adding the celery and onion (if you’re like us and want that great, crunchier texture).

Step #4

Switch your dip to the “warm” setting and serve it up to your happy partygoers!

If you’d like, you can toss some sliced green onions on top for garnish. Or … just step back and let everyone dive on in there!

Cheat: Faster Prep!

Running late? Didn’t get your dip in the crockpot far enough ahead of party time?

No problem!

It’s easy to get this chicken dip perfectly melty-hot and ready for a party much faster … without the 1 1/2 – 2 hour crockpot cooking time.

Simply combine the chicken, cheddar cheese, cream cheese, ranch dressing, and hot sauce in a microwave-safe bowl, and heat it up in the microwave. Once it’s ready, spoon your heated Buffalo Chicken Dip into your slow cooker (adding the celery and onion if you chose not to add them at the beginning … see our suggestions about that above).

Poof! Crisis averted!

You’re party-ready in moments … just in time for your guests to be ringing the doorbell. Whew!

What to Serve with Buffalo Chicken Dip

Lots of crunchy dippers are a must!

•  Celery and carrot sticks are obvious choices. Pretty much any time you order buffalo wings at a restaurant, those wings are served up with carrots and celery. And those two veggies translate perfectly into vehicles for scooping up this scrumptious dip, too. Plus, you know … if you’re shooting for healthier options, veggies are always a great bet!

•  Tortilla chips. Yes, please! But, you can upgrade the options, here, too.

›  First of all, be sure to offer thick, substantial chips that can stand up to dipping. Not those flimsy “restaurant-style” chips that can only hold their own against thin salsas. Broken chips lost down in the dip = party foul!

›  And, to keep the nutrition factor a tiny bit higher, we usually turn to healthier chips whenever we can, like the multigrain ones in our pics. Or, try baked options.

•  Other crackers or toasted bread. Annnnnnnd … you know what I’m gonna suggest again, right? Whole grains, for the win! Not only are they more nutritious, but they’re also a lot more texturally interesting! 

Bottom line: offer plenty of great dip-able options, and let everybody happily dip away!

What to Do with Leftover Buffalo Chicken Dip

Straight-up, I’m gonna tell you that this probably won’t be a problem.

Your dip’s gonna be long gone, and the hungry partygoers are gonna be wishing you’d made more!

But … just in case … I do have a few ideas for you.

• Nachos – You can easily turn leftover Buffalo Chicken Dip into super-fun nachos. Kinda like our Baked Buffalo Chicken Nachos recipe – you can use that as loose inspiration for your creation.

• Sandwiches – You can also give leftover dip new life as an amazing sandwich filling. Check out our Buffalo Chicken Dip Grilled Cheese Sandwiches to see what I mean!

• A Pasta Dinner (Surprised??) – I’ve even reheated Buffalo Chicken Dip on the stovetop, adding lots of nonfat milk, until it’s the consistency of pasta sauce. And then, hold me back! Dinner is served (and it’s ahhhhh-mazing)! Don’t believe me that Buffalo Chicken is to-die-for with pasta??? Our Buffalo Chicken Pasta Salad begs to differ!

You just might end up making a gi-normous batch of this dip (and hiding some waaaaaay in the back of the fridge where nobody at the party will find it!) … just so you’ll have leftovers. You won’t be sorry!

Your New, Party Appetizer Superstar

This oh-so EASY Crockpot Buffalo Chicken Dip is everything you want an appetizer to be.

It’s incredibly delicious. (Yes, everyone will LOVE it!)

It’s crazy-easy … perfect for days when time is tight (like, you know, pretty much every day ever).

And (surprise!) it’s even healthier, too!

Say hello to your shiny new, go-to appetizer recipe. Party-ready and totally hassle-free!

Crockpot Buffalo Chicken Dip

Yield: 2 1/2 cups

Prep Time: 7 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 37 minutes

Crockpot Buffalo Chicken Dip is always a huge hit, and it's really easy to make ahead! This version even slashes calories and fat, too (don't worry, though – nobody will ever notice)!

•  Make Ahead  •

Print

Ingredients

• 1 1/3 cups shredded boneless, skinless chicken breast (we use rotisserie chicken; see note)
• 1 cup reduced-fat, shredded cheddar cheese
• 4 ounces reduced-fat cream cheese (Neufchâtel cheese)
• 6 tablespoons reduced-fat, Greek yogurt-based ranch dressing (see note)
• 1/4 cup Frank's RedHot Original Cayenne Pepper Sauce (see note)
• 1/2 cup diced celery
• 1/4 cup diced sweet onion
• optional for garnish: thinly sliced green onions

Instructions

1. Mix the chicken, cheddar cheese, cream cheese, ranch, and hot sauce together in a small, appetizer-sized slow cooker (We use this 1 1/2-quart model in our photos).
2. Cook on low for about 1 1/2 - 2 hours (see note for faster cooking suggestion), until the cheddar is fully melted.
3. Before serving, stir cooked dip to make sure everything is smoothly incorporated, and then stir in celery and onion. (We prefer to stir the celery and onion in at the end, so they're still crunchy, but if you prefer, you can add them with all the other ingredients at the beginning, for a smoother consistency.)
4. If desired, garnish with a few thinly sliced green onions. The dip can be switched to the crockpot's "warm" setting to keep it at a perfect temperature for serving during a party.

Notes

Chicken: We always use rotisserie chicken breast for this recipe. It's a quick, easy option. But, nearly any boneless, skinless chicken breasts will also work well here, as long as they’re not seasoned with spices or marinades that compete with the other flavors in this recipe. If you prefer, you can simply plan on cooking a couple of extra chicken breasts whenever you’re making chicken, so you'll have extra cooked chicken for this recipe without any extra work.

Ranch dressing: To slash fat and calories, we use a reduced-fat, yogurt-based dressing (typically found in your grocery store's refrigerated section, sometimes near the salad greens, not in the regular salad dressing aisle). After testing several brands, we like the flavor of Bolthouse Farms Classic Ranch the best. If you can't find that specific brand, choose the healthiest you can find (that also tastes great).

Hot sauce: We like to use 1/4 cup of Frank's "Original" for this recipe. That amount creates a bold, pleasantly spicy "buffalo wing" flavor. However, as we discuss in greater detail in the post, you can adjust that amount to taste.

Faster cooking: To get the dip hot and ready for a party much faster, you can heat the chicken, cheddar cheese, cream cheese, ranch, and hot sauce in a microwave-safe bowl in the microwave, and then transfer the heated ingredients (adding the celery and onion) to your slow cooker to keep warm throughout your party.

Make-ahead steps: You can mix up the chicken, cheddar cheese, cream cheese, ranch, and hot sauce earlier in the day or a day before. You can also dice the onions and celery and store them in separate baggies. Refrigerate everything until proceeding with the recipe.

Nutrition Information:

Yield: 20 servings Serving Size: 2 tablespoons dip
Amount Per Serving: Calories: 62Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 156mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 5g

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.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Crockpot Buffalo Chicken Dip appeared first on Two Healthy Kitchens.

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

Looking for a pasta salad recipe that’s easy to make … and that you can actually feel great about sharing with friends and loved ones?

You know, one that harnesses all the big, bold flavors everybody adores in those classic Italian pasta salads … but without all the empty carbs and the big ol’ bottle of store-bought dressing poured on top?

Then this is 100% exactly what you’re looking for!

Why This Will Be Your New-Fave Pasta Salad!

This salad has so many great layers of flavor and texture! We’re talkin’:

•  Italian vibes from the pepperoni and fresh mozzarella.

•  Freshness and crunch from the cucumbers, plus juicy bursts from the tomatoes and an extra flavor-pop from a handful of finely diced red onion.

•  All draped in an easy, zesty, homemade Italian dressing. (You’ve probably got everything you need to make it, already in your pantry!)

•  And of course, it’s a rotini pasta salad … rotini is the absolute perfect pasta shape to capture all the flavorful bits. Plus, those fun spirals are a delicious, chewy counterpoint to the crunchy veggies and creamy, soft mozzarella!

Yep – this definitely has big, bold classic Italian Pasta Salad flavors, and so many great textures. No wonder these types of salads are always a favorite at picnics and potlucks!

But maybe even better yet???

This version is so much healthier, too!

I specifically developed this recipe for my son, who adores Italian pasta salad with pepperoni, mozzarella … and allllll the goodies. But he’s also an athlete and wanted me to make him a version he wouldn’t have to regret later. A version with fewer naughty fats and fewer empty carbs.

This is for him … and for you! For anybody who wants a BETTER pasta salad!

A few simple tweaks and updates are the key!

How This Version Is Healthier

Some little, easy swaps add up to a big difference nutritionally. (But don’t worry … no one will even notice!)

•  The first switcheroo was using whole wheat pasta instead of regular, white pasta for a boost of fiber and other nutrients.

•  Next, I use turkey pepperoni (instead of regular, full-fat pepperoni) so you’re still getting lots of that Italian flavor but also keeping it a little leaner.

•  Lastly, I quickly whip together a homemade Italian red wine vinaigrette. This slashes the fat you’d normally find in bottled dressings – and actually, in lots of other homemade dressing recipes, too. (Oh and BTW – this is the same yummy dressing as in the adorable Christmas Tree Holiday Salad, which you should definitely keep in your “idea file” for Christmas parties!)

Of course, I also toss in plenty of veggies. But, to be fair, that’s not exactly an “upgrade” from classic recipes for Italian Pasta Salad, since most of those older recipes feature plenty of veggies, too. But … you know … veggies are always a nutrition win!

Ready to make a batch? (Of course you are!) It’s really easy! Plus you know I’ve got some little tips and tricks up my sleeve to help you along the way …

How to Make Italian Pasta Salad

Step #1

Get your rotini cooking away while you chop up your mozzarella, pepperoni and veggies.

Step #2

Whisk together the dressing ingredients. Tangy red wine vinegar, Italian herbs, a background hint of Dijon for complexity, and a kiss of sweet honey to round it all out. Yeah … yummy!

Hint: you might want to make extra Red Wine Vinaigrette to keep stashed in the fridge for green, leafy salads all week long, too. It’s so versatile, SO GOOD!

Pro Tip: This Italian vinaigrette doesn’t stay emulsified as well as some of our other dressings. (In fact, red wine vinaigrette recipes are often served un-emulsified.) So, it’s a good idea to give your dressing a quick whisk again, right before using it. Alternately, you can buzz the dressing in a blender or mini food processor (I use the small processor in this Ninja set), to keep it better emulsified for a while longer.

Step #3

Toss together your rinsed and drained pasta with the other salad ingredients. Make sure to rinse it in cold water, so it’s at least slightly cooled – you don’t want it to melt the cheese!

Step #4

Then, drizzle some of the vinaigrette dressing over top, and toss it all to thoroughly combine.

How much of the dressing, you ask?

Well, that depends on how far in advance you’re making this pasta salad.

If you’re serving the salad right away, go ahead and use all of the dressing, although at first a lot of it will probably trickle down to pool at the bottom of the bowl. The pasta will absorb the dressing little by little as it sits, though, so it’s helpful to stir everything together again after a few minutes.

BUT … if you’re making this even an hour or two ahead of time … DON’T USE ALL OF THE DRESSING RIGHT AWAY.

Why?

Well, like with most pasta salads, the dressing in this recipe slowly soaks in after the salad has been all stirred together. On one hand, this is great, because the dressing is absorbed into the pasta and marinates the vegetables, melding all the flavors … YUM!

But, that can also mean that your pasta salad ends up dried out when you serve it later on. *SAD*

The Solution? Add part of your dressing (we recommend about 1/2 cup) right when you first make the pasta salad, but also reserve some to add later, just before serving. That way, you get the best of both worlds – deep flavor from the dressing that’s marinated your veggies and been absorbed into the pasta, but also a fresh, bold layer of flavor and plenty of moisture from the dressing you add at the last minute.

Step #5

Before serving, taste your pasta salad and adjust by adding a little salt, if you think it needs it. (I often don’t.)

Surprisingly, the extra salt isn’t for making the flavors pop … it’s actually used to round out or soften the tangy vinegar flavor, if you think it’s slightly too acidic.

But be careful! Too much salt will actually go the wrong way, and dull the flavors.

If you need any extra salt at all, I recommend maybe 1/4 teaspoon (and no more than 1/2 teaspoon), tasting as you go to get it just right.

Serving Ideas

• This Italian Pasta Salad is a great side with grilled kabobs, chicken, or burgers (especially our Italian Grilled Hamburgers, pictured below). Maybe add some corn on the cob and juicy watermelon wedges, and you’ve got a quintessential summer meal!

• Or, try it alongside our Caprese Grilled Fish to really max out the Italian vibe at dinnertime.

• And no doubt, this is a perfect recipe for summer picnics, family get-togethers, block parties and potlucks! Everyone will be so happy when you show up bearing a huge bowl of this delicious salad (yay you – hero status!).

• Honestly, though, I don’t wait for parties or special occasions. I usually just make a batch to keep on hand in the fridge all week long. Since it keeps well for several days, we scoop it up as part of our lunches, or to go with most any dinnertime main dishes I make through the week.

Mmmmmmm … classic pasta salad … re-invented with all the great flavor, but a little less guilt!

It’ll be your summertime go-to side dish.

Perfect for potlucks. Perfect for easy grillin’ nights. Perfect as a big-batch-make-ahead.

Really, just perfect.

Enjoy!

Easy Italian Pasta Salad

Yield: 10 cups

Prep Time: 12 minutes

Cook Time: 11 minutes

Total Time: 23 minutes

Italian Pasta Salad is always a big hit! This easy recipe is loaded with the bold, classic flavors everyone loves, but it's also deliciously updated with simple, healthier tweaks!

•  Ready in 30 Minutes or Less  •  Make Ahead  •

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Ingredients

Salad

• 12 ounces whole wheat rotini, cooked according to package instructions, drained and rinsed in cold water
• 1 1/2 cups halved (horizontally) grape or cherry tomatoes
• 1 cup finely chopped seedless English cucumber (about half a cucumber)
• 6 ounces diced fresh mozzarella (1/2" cubes to equal about 1 cup)
• 2 ounces turkey pepperoni, slices quartered (to equal about 1/2 cup)
• 1/3 cup finely chopped red onion

Dressing

• 1/2 cup red wine vinegar
• 3 tablespoons extra virgin olive oil
• 5 teaspoons honey
• 1 tablespoon smooth Dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon black pepper

Optional

• additional kosher salt to taste (up to about 1/4 - 1/2 teaspoon, see note)

Instructions

1. In a large bowl, combine cooled pasta, tomatoes, cucumber, mozzarella, pepperoni, and onion.
2. In a medium bowl, whisk vinegar, oil, honey, mustard, salt, oregano, basil, and black pepper until emulsified. (Note that this dressing is difficult to emulsify completely. If you want it more emulsified, you can whiz it in a small food processor for a minute or two.)
3. Pour about 1/2 cup of the dressing over the salad and toss to combine. If serving salad immediately, you can add more dressing at this time. But, if you are making the salad ahead, wait to add the rest of the dressing until just before serving (see note).
4. Before serving, season with additional salt if needed (see note).

Notes

Dressing: Like most pasta salads, this salad absorbs the dressing as it sits – so if you are making it ahead, it can be dry when serving. For that reason, we recommend adding only about 1/2 cup of dressing to the salad when you first make it. The dressing absorbs into the pasta and marinates the vegetables, melding the flavors. Adding additional dressing later, just before serving, adds a final layer of bold flavor and keeps the salad from being dry when served.

Additional salt: The optional additional salt in this recipe isn't designed to add a pop of flavor. It actually serves to slightly soften the sharp tang of the red wine vinegar, if needed. This can vary based on your taste preferences and the exact flavor profiles of some of your ingredients' brands. Add extra salt only if needed, and be aware that adding too much can actually MUTE the flavors rather than making them pop. We usually use just an additional 1/4 teaspoon salt, if any.

Mozzarella substitution: We've also tested this salad with provolone cheese, which is delicious, too.

Make ahead tips: This salad keeps well for at least 5 days, although note the suggestion above to reserve some of the dressing to moisten your salad prior to serving.

Nutrition Information:

Yield: 20 servings Serving Size: 1/2 cup
Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 176mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 4g

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.

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