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

My family has given our hearts to lots of salads through the years, but this one truly is the go-to, gold standard that we make over and over and over again.

Especially when my daughter Amy is home from college.

She’s crowned this as absolutely her all-time most favorite salad ever.

So you’d better believe I have it on the meal plan to make my girl happy, whenever she manages to make time to come home for a visit! (Miss you, baby girl!!!)

This Chicken Pecan Apple Salad recipe evolved out of our {also beloved} “Thanksgiving Salad” – that’s the salad with goat cheese, pears and candied pecans we first shared with you back in 2014, almost 10 years ago. We were so hooked on that one, that I started looking for ways to turn it into more of a main course salad … and this recipe is the deliciously addictive result!

(Can a salad actually be addictive, you may ask. I’m here to say YES … yes it can! And Amy will back me up. )

Why This Chicken Pecan Salad Is THAT Good!

Let’s look at what we’ve got going on here:

• Tender slices of juicy chicken
• Crunchy pecans (you can toast ’em or candy them, if you want!)
• Juicy, crisp apples
• Sweet-tart dried cranberries
• Crumbles of creamy, tangy goat cheese
• And the most wonderful Maple-Balsamic Dressing to bring it all together!

It’s got such a fabulous range of flavors and textures, all perfectly working together to equal so, so very much more than each individual ingredient.

And it’s ultra-fast, ultra-quick and easy, ultra-adaptable! Here’s what I mean about adaptable …

Tips for Adapting Your Pecan Apple Chicken Salad

You do need to measure ingredients to get the right flavor balance in the dressing. But as far as the rest of the main salad ingredients go, you honestly don’t have to measure at all. I never do. Just eyeball it and toss in what you’d like.

EASY!

There are so many ways you can riff on this and customize it, depending on what you happen to have on hand.

• Chicken Options (Lots of Ways … or Even NOT Chicken)

You can use warm or chilled chicken for this – either is totally great.

In the summer we’ll typically grill up some boneless, skinless chicken breasts. But, I also often use the breast meat from a rotisserie chicken I grab at the grocery store for an extra-fast dinner option.

Truly, however you’d like to cook your chicken will work beautifully. Grilled, roasted, baked, poached, pan-seared … or store-bought!

And, this is a perfect way to use up leftover chicken from other meals. Be sure, though, that it’s only very simply seasoned – maybe with a bit of salt and pepper, at most. Avoid any strong flavors or marinades that would conflict with the other flavors in the salad.

You don’t even have to use chicken at all!

Try leftover Thanksgiving turkey, salmon, grilled flank steak … or even go vegetarian and leave the meat off altogether. No wrong choices here!

• Apple Options

We like to use juicy, firm, sweet-tart apples like Honeycrisp. Grab whichever apple you like best … just make sure it’s a really terrific apple, since “meh” apples will equal a “meh” salad.

Alternately, you can sub pears for the apples when they’re in season. (Remember, we use pears in our original “inspiration” salad, and they’re great here, too – but only when they’re at their peak).

• Pecan Options

You can use plain ol’ pecans, toasted pecans, candied pecans (again, like in our “inspiration” salad). I never take the extra time to toast mine, tbh. But when we’re feeling extra-fun (like when Amy rolls home from college!) I do sometimes upgrade to candied pecans.

Your choice!

And, while I know I’m calling this a Pecan Chicken Salad, you don’t absolutely have to go with pecans.

This would be great with walnuts, too. Or try slivered almonds if that’s all you happen to have on hand.

• Cranberry Options

Amy LOVES dried cranberries, and I often have a giant, Costco-sized bag in the pantry when she’s home. So, that’s an easy pantry staple for me to toss in here.

But instead of dried cranberries, you can get a little fancy and use dried cherries instead (yet again … like we do in our “inspiration” holiday salad).

• The {Ahhhh-Mazing Maple-Balsamic Dressing}

This is the one thing I’m gonna tell you NOT to mess with. Don’t be tempted to sub in a bottled dressing from the store. Disappointment awaits you along that path.

Trust me – the vinaigrette dressing is too good to miss.

It’s what really sets this salad apart from the pack.

The proportions in my recipe card will probably make more vinaigrette than you’ll actually need for the amount of salad. Maybe almost twice as much.

But it’s good to have a little extra, if someone in your family is a dressing hog and pours with a heavy hand. And you’ll be happy to have some vinaigrette left over, for some other lucky salad later in the week.

• And What About Other “Extras”?

Sure, I can envision that you might wanna toss in some thinly sliced red onion or flecks of green onion, or maybe some crunchy celery.

And I can imagine you adding in a few red grapes – maybe even green grapes – if you’ve got some in the fridge. (Works beautifully in our creamy Healthy Chicken Salad with Yogurt Dressing, so why not?)

This recipe is written for the way we always make it. Use it as a springboard for how you make it. And don’t stress over the details.

Here’s all you have to do to throw the recipe together (in seriously only a few moments!) …

How to Make This Chicken Pecan Salad

Ingredient Prep

There isn’t much prep to be done – just slicing your juicy chicken (remember a purchased rotisserie chicken or leftover pre-cooked chicken works fine), then chopping up some apple and whisking together the dressing.

I personally like to chop the apples into cubes, but thinly slice the chicken. You can definitely go with sliced apples instead of cubed, though … or cubed chicken instead of sliced. Whatever you prefer.

Step #1

Heap your salad greens in a large serving bowl, or separate them onto individual plates.

Layer some of your chopped apples, pecans, dried cranberries and goat cheese throughout your bed of lettuce, as you build the salad. (That way, you’ll have bits of those yummy “toppings” all throughout your creation … instead of only on the top layer.)

Then, sprinkle the remaining apples, pecans, cranberries and cheese over the top of the salad and arrange your chicken.

Since I typically do sliced chicken, I like to fan it attractively on top. But, if you opt to chop your chicken in chunks, you can layer it throughout the salad with all the rest of the “toppings.”

Easy so far, right?!? You’re practically already done!

Step #2

For the dressing, whisk together some balsamic vinegar, maple syrup, olive oil, smooth Dijon mustard and salt.

Make sure that all the salt is dissolved, and not collected at the bottom of your bowl.

Make the Dressing Ahead

If you’re short on time, fear not!

You can make your vinaigrette ahead of time, since it keeps beautifully in the fridge for several days.

Besides our holiday Salad with Goat Cheese and Pears, we also use this same Maple-Balsamic Vinaigrette in our Adorable Thanksgiving Salad with Butternut Squash Turkey and (with a couple tiny tweaks) in our Superfoods Brussels Sprout Salad.

You’ll find plenty of opportunities to use it!

Just give the dressing a quick re-whisk, as needed, before serving.

Step #3

Serve it up … yum yum yum! (Does this even count as a step?!?)

I recommend that you wait to add the dressing to your salad until right before serving, or that you pass it ’round the dinner table so everyone can dress their own.

The Very Best Dinner Salad in the Entire World???

(Amy thinks so!)

Sure, we have lots of salads here on our website. And we truly love every single one of them (otherwise, we wouldn’t bother to share them!).

But this one. THIS ONE.

When I need to throw a big, main course dinner salad together, without really even thinking about it. And when I need a quick, flexible, nourishing meal that I know (from years of experience), everyone will be absolutely thrilled with …

This is that one.

You’ll love that it’s so quick and easy. And so flexible.

You’ll love that it’s a meal in itself, all together in one bowl, with no other side dishes needed.

And you’ll love that it’s just so, so good.

Amy’s all-time favorite salad in the entire world. There’s no higher praise I can give it than that!

~ by Shelley

Pecan Chicken Salad

This is the #1 main dish salad my family makes on constant repeat. It's a total breeze to throw together, and it's so perfectly delicious, every single time!

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

5 from 8 votes

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Prep Time: 11 minutes minutes

Total Time: 11 minutes minutes

Yield: 14 cups (which should serve about 3-5 people as a main course)

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Ingredients

 

US CustomaryMetric

 

½x1x2x3x

Salad

• 5 ounces mixed gourmet/spring greens
• 1 cup chopped apple (we like Honeycrisp)
• ¾ cup pecans (can optionally toast or use candied pecans – see note)
• ½ cup dried cranberries
• 3 ounces crumbled goat cheese
• 2 cooked chicken breasts (warm or chilled – see note)

Dressing

• ¼ cup balsamic vinegar
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1 teaspoon smooth Dijon mustard
• ⅛ teaspoon kosher salt

Instructions

 

• Place greens in a large serving bowl (or divide among individual salad plates), layering in some of the apples, pecans, dried cranberries, and goat cheese as you build the salad. Sprinkle the remaining apples, pecans, cranberries, and cheese over top of greens, and arrange the chicken on top.
  
• For the dressing, whisk together balsamic vinegar, maple syrup, olive oil, mustard, and salt until emulsified.
  
• Dress the salad just before serving, or pass the dressing at the table. (See note.)
  

Notes

Pecans: You can use plain pecan halves, toasted pecans or candied pecans. If you’re going the candied route, I definitely recommend using our super-easy recipe for 5-Minute, 4-Ingredient Candied Pecans. They add just the right amount of sweetness without going overboard on the sugar or adding corn syrup, butter, or other less-healthy ingredients.

Chicken: As mentioned in more detail in the article above, my family usually uses either rotisserie chicken (for maximum speediness) or (on pleasant summer evenings) simple grilled chicken that’s just lightly seasoned with only salt and pepper. This recipe works beautifully with both warm and chilled chicken. Basically any preparation you prefer, or any leftover chicken you happen to have, will be fine, as long as it hasn’t been strongly marinaded or seasoned with flavors that would compete with the rest of this dish.

Serving tips: This salad is literally loaded with toppings, which is exactly how my family likes it best. Feel free to tweak the exact proportions to suit your family’s tastes. As I said in the article above, you don’t have to stress about exact measurements (except for the dressing).

Dressing: This recipe makes enough dressing that you probably won’t need it all if you follow the exact amounts I suggest for the other ingredients. But, since I wanted the recipe to be flexible for you to vary the amounts … and since some people may be “heavy pourers” when it comes to dressing, I wrote the dressing part of the recipe to be able to give you some wiggle room.

Make-ahead tips: The dressing can be made a day or two in advance and kept, covered, in the refrigerator. If you’re planning on making candied pecans (using our recipe), those can also be made in advance. For a little extra time-savings, look for already-crumbled goat cheese, rather than the logs that you’ll need to crumble yourself.

Nutrition

Serving: 1 cup | Calories: 146 | Fat: 8g | Saturated Fat: 2g | Unsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 70mg | Carbohydrates: 10g | Fiber: 1g | Sugar: 8g | Protein: 9g

(Note that his calculation assumes you’ll use all the salad dressing, which you probably won’t.)

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

Course: Salad

Cuisine: American

Diet: Low Calorie

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

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

The post Pecan Chicken Salad appeared first on Two Healthy Kitchens.

~ These easy Peanut Butter Tortilla Sandwiches give your same-old-same-old peanut butter and jelly a creative, deliciously fun makeover! Warm, gooey peanut butter is sandwiched in a crispy, toasty “quesadilla.” Choose fillings like fresh strawberries, crunchy almonds and sweet coconut to take it to a whole new level. Your PB&J will never be quite the same again! ~

(Originally published as Strawberry-Peanut Butter Quesadillas on May 16, 2013. Updated photos, text and tips.)

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

Peanut butter in a warm, toasty tortilla?? Hmmmmmmm (you ask) … isn’t that kinda like a peanut butter quesadilla? Or maybe a grilled peanut butter sandwich?

Sure is! And hey – why not?!?

Your tired-old PB&J could use a jazzed-up makeover, and your kiddos (and you!) could use a little excitement at lunchtime.

This family-favorite version of a peanut butter sandwich is a tried-and-true winner, every time!

So, What’s in This Unique Tortilla Sandwich?

The ingredients are really simple (but add up to something wonderful).

It is so, sooooo good!

And definitely not your typical peanut butter and jelly sandwich, that’s for sure.

A Perfect Combination of Two Favorites!

Here at THK, we’ve had requests to give you some fun lunch ideas, especially for summertime, when pausing playtime to make lunches can feel like a serious chore.

We know how it is – during those lazy summer months, it’s easy to fall into an uninspired lunchtime rut!

So, my dear friend Gretchen and I combined two of our families’ favorite sandwiches:

• the grilled peanut butter and jellies she loves
• and a peanut butter and fruit pita pocket that my kiddos discovered in a Better Homes and Gardens kids’ cookbook

The result? A recipe that’ll give your kids’ boring, same-old-same-old peanut butter sandwich a whole new lease on life!

These “quesadillas” are so yummy and so versatile that my kids even request them for breakfast. (And have actually been known to joyously eat these twice in one day!)

They’re easy, fast and really adaptable – perfect any time, all day long.

How to Make A Peanut Butter Tortilla

The preparation is super simple, I promise.

Step #1

First, fire up a skillet and get it really good and hot. (Although honestly, as I explain later, you can even skip the whole cooking step if you’re in a hurry … but more on that in a sec …)

Step #2

While your skillet (or oven … or grill …) is preheating, slather some creamy peanut butter onto whole wheat tortillas.

Sure, sure … you could use regular flour tortillas (NOT whole wheat ones), but we love the boost of nutrition you get from those whole grains!

Then, arrange some luscious, juicy, sliced summer strawberries on one half of each tortilla and top the berries with a sprinkle of sliced almonds and shredded coconut.

Steps #3 and #4

Fold each tortilla in half and pop them – one at a time – into the sizzling-hot skillet. (Depending on the size of your skillet, you may be able to fit a couple of quesadillas at once.)

There’s no need to prep the skillet with cooking spray or to slather your tortillas with butter, canola or cooking spray – a dry skillet works great for this.

Check each tortilla after just a minute or two, and as soon as it starts to turn golden, flip it to crisp up the other side. Just a minute or two more, and you’ll be all set!

We speak from experience when we tell you that a long, slow cook time will yield a sadly cardboard-like tortilla and overcooked, limp, sad strawberries. (This was the unfortunate end to our first test batch!)

Once your quesadillas are perfectly cooked, plate them up and cut them into wedges. Done! So fast, so easy!

Customize Your Peanut Butter Tortillas in Lots of Ways

Feel free to get creative with your fillings. This is a sandwich, not a science – get a little crazy!

Why not try throwing in some dried fruit or different nuts?

Want more peanut butter? Extra strawberries?

Go for it!

How about adding some bananas? Mmmmmmm … sounds great!

Don’t have any coconut? No problem. Skip it this time!

You get the idea. These grilled sandwiches are so flexible, so adaptable. Because who needs more stress at lunchtime?? (Not you … and not me!)

There’s one more (time-saving) way to adapt these Peanut Butter Tortilla Sandwiches, too …

The No-Cook Option

Here’s our extra-fast, get-out-the-door-ASAP tip …

If you’re really pressed for time getting to the pool, the zoo, the __________ (insert fun summer activity of your choice) … you can skip the pan altogether.

Seriously – I’ve done this in a change-of-plans moment. And it works beautifully!

Just slather some peanut butter on your tortilla, toss on the toppings, and roll it all up like a wrap. (Kind of like our popular Granola Crunch Apple-Peanut Butter Sandwich Wraps.)

Call it a burrito or a peanut butter tortilla rollup (or whatever you want!), and you’re out the door in a flash.

It’s portable enough for your family to munch in the car while the kids bicker with each other in the backseat, and you fight with your GPS over the zoo’s address! Ahhhhhhhhhh … summertime …

More Ways to Rev Up Your Old Peanut Butter and Jelly …

While we’re getting creative with PB&J, be sure to check out these other ideas to shake up your routine!

• Peanut Butter and Jelly Energy Balls
• PB&J Stuffed French Toast Breakfast Casserole
• Hungry Hippos Sandwiches
• Crunchy Apple & Peanut Butter Wraps
• PB&J Pinwheel Kabobs

Who knew peanut butter sandwiches could be so much fun?!?!

Well, hey … now YOU do!

~ by Shelley

Peanut Butter Tortillas

Give your peanut butter and jelly sandwich a deliciously fun makeover! Warm, gooey peanut butter is sandwiched in a crispy, toasty tortiilla, along with fresh strawberries, crunchy almonds and sweet coconut!

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

5 from 9 votes

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Prep Time: 7 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 9 minutes minutes

Yield: 4 quesadillas

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Ingredients

 

US CustomaryMetric

 

½x1x2x3x

• ½ – ¾ cup natural, creamy peanut butter
• 4 (8-inch) tortillas (preferably whole wheat)
• 1⅓ cups thinly sliced strawberries (about 12 large berries)
• ¼ cup sliced almonds
• ¼ cup shredded coconut

Instructions

 

• Preheat a skillet over medium-high heat.
• Spread 2-3 tablespoons peanut butter over each tortilla. Top half of each tortilla with ⅓ cup sliced strawberries, crowding the berries very closely together. Sprinkle 1 tablespoon almonds and 1 tablespoon coconut over berries.
• Fold the tortillas in half.
• Place one or two folded tortillas (depending on your skillet's size) into the hot, preheated skillet and cook on the first side for just a minute or two, checking frequently. Once the tortillas begin to turn golden brown, flip each over and cook for just another minute or two more. The tortillas should be golden and crispy outside, while remaining soft inside, and the fillings should just barely be warm and melty. Don't overcook or your tortillas will be burned or tough and your strawberries will be unappetizingly mushy.

Notes

Variations: As discussed in the article above, these Peanut Butter Tortilla Sandwiches are VERY adaptable. Try adding sliced bananas or dried fruits. You can also sub in different nuts or omit the coconut, if you prefer. And, for ultra-fast sandwiches, you can even skip the cooking entirely and simply roll up your desired fillings inside a tortilla (like a wrap or pinwheel sandwich).

Nutrition

Serving: 1 quesadilla | Calories: 314 | Fat: 23g | Saturated Fat: 5g | Trans Fat: 0g | Unsaturated Fat: 16g | Cholesterol: 0mg | Sodium: 187mg | Carbohydrates: 21g | Fiber: 6g | Sugar: 7g | Protein: 11g

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

Course: Sandwiches

Cuisine: American

Diet: Vegetarian

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

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

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

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

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

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

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

Oh, it’s so bold, so zesty … SO GOOD!

A perfect combination that packs so much flavor.

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

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

You will be, too!

Why You’ll Love This Red Wine Vinegar Dressing

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

Win, win, win!

How This Homemade Vinaigrette Is Healthier

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

#1 Less Oil

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

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

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

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

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

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

Yeah … WOW.

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

#2 You Get to Control What’s in There

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

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

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

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

How to Make Your Yummy Red Wine Vinaigrette

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

There is literally 1 step here.

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

Step #1 (aka The ONLY Step)

Whisk everything together.

Did ya get that???

That’s all there is to it!

How to Serve Your Vinaigrette

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

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

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

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

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

Shaking It Up

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

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

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

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

But honestly, I never really bother with that.

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

Making Your Vinaigrette Ahead of Time

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

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

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

Luckily, it’s a snap to whip up.

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

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

~ by Shelley

Easy Red Wine Vinaigrette

Yield: 14 tablespoons (a scant 1 cup)

Prep Time: 3 minutes

Total Time: 3 minutes

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

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

Print

Ingredients

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

Instructions

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

Notes

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

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

Nutrition Information:

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

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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Ugh … did you forget to pull the chicken out of the freezer to thaw??

Or maybe you hadn’t planned on cooking tonight … but all the plans changed, and suddenly everyone’s dashing in the door asking what you’re making for dinner?

Yep. Been there! I just wish I would’ve know about this magic solution sooner!

Frozen Chicken in the Instant Pot!! Brilliant! (Cue a choir of angels singing “Hallelujah”!)

Why Instant Pot Recipes with Frozen Chicken Are Such Lifesavers!

• Quick and Mostly Hands-Off

The Instant Pot uses pressure to cook foods quickly.

And, most Instant Pot recipes are pretty low-maintenance. No peeking or stirring or babysitting the food. Which leaves you plenty of time to help with homework or throw in some laundry or (woohoo) put your feet up for a sec!

• Safer Than the Slow Cooker

Crock-Pots are another busy-week lifesaver.

But, if you’ve read our extremely popular post about whether it’s safe to use frozen meat in your Crock-Pot, then you know it’s not a great idea to throw rock-hard, frozen chicken in the slow cooker.

(Yes, I know lots of people still do it. But technically, it’s not smart from a food safety perspective. Why risk it??)

BUT …

The Instant Pot cooks frozen chicken much faster and gets it out of the temperature “danger zone” in plenty of time. (I discuss this in greater detail – with lots of tips! – in my article Can You Cook Frozen Chicken in an Instant Pot.)

• Really Versatile

(Note that some of the recipes below are written specifically, ONLY for cooking frozen chicken, while others offer the option to cook either fresh (thawed) chicken or frozen.)

Instant Pot Frozen Chicken Recipes

Instant Pot Chicken Tacos

With just 3 ingredients and endless ways to serve 'em and top 'em, these delicious tacos are easy to make and ALWAYS a huge crowd-pleaser! Based on our insanely popular crock-pot taco recipe, this Instant Pot version creates the same flavors, the same fabulous results ... while safely using frozen chicken and your pressure cooker!

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Carolina-Style Instant Pot Shredded BBQ Chicken Sandwiches

Inspired by our family's legendary beach vacations along the Eastern Carolina shore! This recipe delivers terrific Carolina barbecue flavor, with hardly any effort at all. Mmmmmm ... perfect!

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Photo Credit: www.theroastedroot.net

Asian-Inspired Instant Pot Chicken Thighs

The flavorful, sweet yet sour sauce packs lots of umami punch, thanks to a delicious combination of soy sauce, rice vinegar, garlic, sriracha, maple syrup, fish sauce and sesame oil. Although the recipe card focuses on fresh chicken, the article helpfully includes directions to cook your chicken thighs directly from frozen – just keep them in the pressure cooker for a few extra minutes!

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Photo Credit: ifoodreal.com

Instant Pot Frozen Whole Chicken

Skip the rotisserie chicken at the grocery store and try this simple recipe instead. An effortless spice rub featuring staples like garlic powder, oregano and black pepper, plus a slow, natural release after cooking add up to succulent, flavorful chicken. With loads of good reviews, it's a must-try idea for a quick dinner your whole family will love!

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Photo Credit: www.nourishnutritionblog.com

Chicken Fried Rice in the Instant Pot

Traditional Chinese fried rice is made in a wok with pre-cooked rice. But if you don't happen to have leftover rice in your fridge (or you're just short on time), this speedy recipe is the answer! Grab some frozen chicken tenderloins and choose from the suggested veggies to ingeniously pull a meal together FAST!

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Photo Credit: gfreefoodie.com

Easy Moroccan Chicken

The spices, tomato, aromatics and figs create a knockout sauce for your succulent chicken. Who would've thought you could get such bold flavor in just minutes with frozen chicken and an Instant Pot?!?

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Photo Credit: www.nourishnutritionblog.com

Instant Pot Chicken and Mushroom Soup

This creamy soup leverages frozen chicken, wild rice, rosemary, and veggies like mushrooms and carrots to create a quick, hearty meal. Cozy comfort food in a jiffy!

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Photo Credit: www.ambitiousfoodie.com

Instant Pot BBQ Chicken Drumsticks

The Instant Pot beautifully creates moist and juicy, fall-off-the-bone chicken drummies. Easy! And you can change up the dry rub seasonings or barbecue sauce to make it different every time!

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Photo Credit: www.wholesomeyum.com

Basic Instant Pot Shredded Chicken Breast

If you love having shredded chicken on hand for meal prepping, the fastest way to success is with your Instant Pot. After cooking, you can stash the shredded, juicy chicken breast in your fridge in an airtight container, or in a freezer bag you can keep frozen and at-the-ready for several months. This super-helpful post includes a handy cook-time chart for different amounts of chicken, options for shredding, and lots of ideas for how to use your delicious chicken.

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Photo Credit: gfreefoodie.com

Healthy Orange Chicken

Oranges, honey, soy sauce, sweet chili sauce and ginger create a rich, sweet and savory sauce that cooks right along with your chicken. And it's easy to adjust to use fresh or frozen chicken thighs or even chicken breasts, simply by slightly changing the cook time. Fabulous on top of rice or noodles with a little bit of parsley, cilantro, or a squeeze of lime juice!

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Photo Credit: www.frugalfamilytimes.com

Easy, Healthy Instant Pot Tortellini Soup with Frozen Chicken

Mmmmm ... such hearty comfort food! Yet there’s no cream to add calories, and the chicken, spinach and other veggies pack a healthful punch that makes this soup a nutritional winner, too! After cooking on high pressure and doing a quick release of steam, you ingeniously use the Instant Pot's sauté function to cook the spinach and tortellini (without overcooking them).

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Photo Credit: thetopmeal.com

Instant Pot Frozen Chicken Leg Quarters with Garlic and Green Onions

Whole chicken legs are sprinkled with a simple spice combination, garlic and sliced green onions, then cooked in the Instant Pot until the meat is juicy and tender. Then, a quick trip under the broiler (topped with more garlic and green onions) yields delectably golden brown, crispy skin. An impressive weeknight dinner that you could even pass off as company-worthy!

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Photo Credit: www.simplylowcal.com

Instant Pot Chicken Taco Soup

Shredded chicken, two kinds of beans, corn, and diced tomatoes are kicked up with zesty taco seasoning. A perfect, wholesome meal for chilly evenings or busy weeknights! Super versatile, too – be sure to note all the tips for adjusting the seasonings and the spiciness, and using different types of beans and veggies.

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Photo Credit: recipesfromapantry.com

Instant Pot Frozen Chicken Breast

This is a terrific base recipe for using your Instant Pot to cook frozen, boneless skinless chicken breasts that turn out perfectly moist and tender every time. It offers lots of helpful hints, including suggestions in the post for different seasonings to try if you don't want to go totally plain-Jane.

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Photo Credit: temeculablogs.com

Frozen Chicken Thighs in the Instant Pot

From frozen rock-hard to tender and fall-off-the-bone in just minutes! Accented with lemon and Italian seasoning, this versatile chicken recipe has lots of options for you. Add onions if you'd like, go skinless or choose skin-on for a crispy finish under the broiler, and create a spoonable sauce by thickening the cooking stock before serving. Mmmmmmm ... what will you decide?!?

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Photo Credit: gritsandgouda.com

Instant Pot White Bean Chicken Chili

This recipe starts with dried beans and frozen chicken breasts ... so you might wonder if it could possibly get any easier. Why, yes. Yes it can! Because you don't even have to soak the dried beans. Just dump everything in, and start your pressure cooker. Dinner will be ready in no time!

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Photo Credit: www.cleaneatingkitchen.com

Instant Pot Frozen Chicken Tenders

A super-fast way to serve up kid-favorite chicken tenders. This base recipe is also great for quickly making simple chicken tenderloins to top a chicken salad, pasta, and more!

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Try Making Instant Pot Frozen Chicken Tonight!

With so many easy recipe ideas to choose from, the hardest part will be … ahem … just choosing which of these favorite Instant Pot recipes to try first!

From there, it’s all pretty easy-peasy, thanks to that handy, helpful Instant Pot waiting on your counter.

Fire that baby up, grab some chicken outta the freezer, and tonight’s dinner will be ready in a twinkling!

~ by Shelley

The post 17 Easy Instant Pot Frozen Chicken Recipes appeared first on Two Healthy Kitchens.

Buckle up, taco fans … it’s about to get rowdy!

If you’re like my family (and a bit tired of the typical ground beef with iceberg lettuce taco scene) then you’re gonna LOVE all this easy inspiration comin’ your way today!

Seriously ALL Kinds of Crazy Unique Taco Ideas!

We sorted through literally hundreds of unique tacos to come up with this fiesta-worthy showcase. And it’s truly got something for everyone!

Different Tacos for Practically Every Occasion!

Maybe you need a quick and easy weeknight family dinner idea (wahoo … Taco Tuesday any day of the week!).

Or maybe you need taco bar ideas for a fun Cinco de Mayo taco party, or even as a unique addition to your game day tailgate menu.

No matter the occasion, there is absolutely gonna be a fresh, exciting idea here for you.

Basically, we’re talkin’ tacos for anybody and everyone. All day long, anytime you want. A taco revolution … with no more boring tacos ever again!

Unique Taco Recipes

1

DIY Ta-Cones: Fun, Portable Taco Cones

These playful, inventive "taco cones" are kinda like the ultimate, portable walking taco. The taco meat is scrumptiously loaded with corn, black beans, onion, cheese, salsa, cilantro – the works. Simply set out a range of different toppings and let the DIY creativity begin!

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2

Mediterranean Crock-Pot Chicken Tacos

Tender chicken is cooked with Mediterranean spices and drizzled with a hummus dressing. It's the perfect backdrop to mix and match toppings like roasted red peppers, artichokes, Kalamata olives, cucumbers and baby spinach. This deliciously different taco dinner idea works great as a fun taco bar for parties, too!

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3

Chocolate Tacos

Photo Credit: www.lovefromtheoven.com

A glorious finale to your taco dinner menu! Sort of like a sundae, in a taco shell ... how fabulous! For lighter versions, besides low-fat ice cream, you could also fill them with bananas or berries, or a yummy flavored yogurt. Lots of ways to get creative with the toppings and fillings!

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4

Ahi Tuna Tacos

Photo Credit: chefsavvy.com

Love ahi tuna sushi? Then this unique recipe is a must-try! The tuna is taco-seasoned and quick-seared, then nestled into flour tortillas with cabbage, fresh cilantro and radishes. A drizzle of spicy sriracha mayo is the ideal finishing touch! (Note that you can use whatever mayo you have on hand, so to keep things healthier, be sure to choose a lower fat, clean mayo such as one made from avocado oil.)

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5

Corned Beef Tacos with Creamy Spicy Mustard Sauce

Photo Credit: www.runningtothekitchen.com

Shredded corned beef gets a chic update with trendy microgreens, a simple cabbage and carrot slaw, and that creamy, spicy mustard sauce. You'll definitely want to bookmark these for St. Patrick's Day. But why wait?!?

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6

Garlic Lime Shrimp Tacos

These are no ordinary shrimp tacos. These are comin' at ya with layer after creative layer! First, tender shrimp are marinated in garlic, lime, paprika and a bit of kicky chili powder. And then they've got a garlic-laced jalapeño and cabbage slaw, a homemade sriracha-lime taco sauce, an avocado and tomato salsa, plus a finishing drizzle of sweet chili sauce and a sprinkling of feta. Yeah ... WOW!

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7

Indian-Spiced Paneer Tacos

Photo Credit: indiaphile.info

This clever Indian-Mexican fusion features scrumptious chunks of Indian paneer cheese in a spiced yogurt marinade, topped off with a cilantro-jalapeño crema. So easy, too – you can make everything ahead of time and simply reheat the paneer before serving!

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8

Tex-Mex Migas Breakfast Tacos

Photo Credit: littlespicejar.com

Tacos for breakfast?!?! Yes, please! This Tex-Mex favorite is perfect for a quick, hearty breakfast. Cheesy soft-scrambled eggs are loaded with broken tortilla chips, onions and peppers. Terrific with sliced avocado, pickled onions and salsa for drizzling or dipping!

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9

Lime Teriyaki Shredded Beef Tacos

Photo Credit: theforkedspoon.com

Moist, juicy, slow-cooked meat is piled high and topped with shredded cabbage, diced white onion, pickled red onion, cilantro and sesame seeds. It's a dump-and-cook recipe that harnesses unique flavors without being difficult or fussy.

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10

Greek Lamb Tacos with Cucumber Pico de Gallo

Photo Credit: burrataandbubbles.com

So pretty! Ultra flavorful taco meat is topped with creamy sauce and refreshing salsa, all with uniquely Greek flair!

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11

Quick Rotisserie Chicken Tacos with Smashed Avocado

Such a great idea to use rotisserie chicken for a speedy dinner solution! But don't go thinking these are boring. No way! A scrumptious avocado spread, quick-pickled red onions, salsa verde and cotija cheese create an EASY yet memorable taste sensation you'll turn to again and again on busy nights.

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12

Pumpkin Spice Tacos

Photo Credit: theallnaturalvegan.com

A celebration of autumn's best! Warm, savory spices (similar to those used in jerk seasonings) elevate roasted autumn pumpkin to taco-worthy status!

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13

Middle Eastern Tacos de Adobada

Photo Credit: hildaskitchenblog.com

This recipe is a unique fusion of Mexican and Middle Eastern flavors. Diced pork is marinated in a vibrant roasted chile salsa, vinegar, and shawarma seasoning, then seared in a skillet and served up in corn tortillas. Oh yum – no wonder this recipe has such great reviews!

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14

Lentil Walnut Tacos

Photo Credit: lettucevegout.com

Lentils team up with crunchy walnuts, soy sauce, tomato paste, garlic, onions, plenty of delicious spices, and a bright hit of lime. Since this recipe happens to be vegan, it's great for adding extra veg-forward meals to your rotation. But don't worry ... this flavor-packed recipe is fully approved by non-vegans, too!

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15

Bang Bang Shrimp Tacos

Photo Credit: agratefulmeal.com

Mmmmmm ... crunchy, salty, sweet, spicy, and creamy ... all in one taco! The shrimp are oven-fried, then drizzled with a sweet-and-spicy bang bang sauce, and topped off with crunchy broccoli slaw tossed with a cilantro, honey and lime vinaigrette. Big flavors in just 30 easy minutes! (Pssssst ... and remember to choose a healthier mayo like one made with avocado oil.)

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16

3-Ingredient Crock-Pot Chicken Tacos

This is absolutely the most popular recipe we've ever published – through 10 whole years of recipes. What's unique here is that you can so easily create huge impact with just 3 ingredients and virtually no effort (thanks, slow cooker!). You can very simply roll your tender, slow cooked chicken taco meat in tortillas and call it a day. Or gather favorite toppings like cheddar cheese, shredded lettuce and chopped tomatoes to create a DIY taco bar for events like potlucks, Super Bowl parties and casual graduation parties. Truly versatile!

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17

Bulgogi-Style Korean Beef Tacos

Photo Credit: www.siftandsimmer.com

This modern Asian fusion twist is inspired by the popular, sweet and savory nuances of bulgogi beef. The recipe is written for the Instant Pot, but the post gives alternate crock-pot directions, too. Or, for a stovetop variation, try these Kalbi Korean Short Rib Tacos!

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18

Tortilla-Crusted Taco Pie

Photo Credit: healthyrecipes101.com

Classic taco flavors piled into tortillas with a unique taco shape ... PIE! Savory and comforting, this wholesome taco pie will delight any Tex-Mex lover. So grab a fork, and give your taco night a fresh, new spin. (Note that you can sub any ground meat, so choose very lean ground turkey or chicken or extra-lean ground beef to keep it lighter.)

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19

Easy Lobster Tacos

Photo Credit: blackberrybabe.com

Love lobster roll sandwiches? Then this is your new-favorite taco recipe! Succulent lobster is accented with a fresh lime slaw and a drizzle of creamy, spicy, taco-seasoned sauce.

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20

Tofu Tacos with Peanut Sauce

Photo Credit: www.sharethespice.com

Cubes of extra-firm tofu are pan-seared and bathed in a punchy Asian marinade. But wait ... it gets even better! A flavor-packed peanut sauce and crunchy slaw elevate this quick, vegan recipe to superstar status.

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21

Jerk Chicken Tacos

Photo Credit: simplyscrumptiouseats.com

Channel some Jamaican-style island vibes with not-too-spicy jerk chicken, accented with crunchy shredded cabbage, juicy pineapple and a creamy jerk dressing!

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22

"Taco Bell" Spicy Potato Soft Tacos

Photo Credit: thebellyrulesthemind.net

Potatoes in a taco?? Yup ... it's a thing. (Even Taco Bell says so!) This yummy take on a Taco Bell favorite will keep you from hitting the drive thru and satisfy everyone in your family. Great in a soft flour or corn tortilla, or even hard taco shells.

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23

Cornmeal Baked Avocado Tacos

Photo Credit: createmindfully.com

Instead of using your avocados in guacamole, try this! Creamy avocado slices are dredged in spiced cornmeal and baked to golden perfection. A colorful corn and two-pepper salsa adds bright, zingy contrast. So terrific, finished with a unique cilantro lime sauce!

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24

Salmon Tacos with Coconut Rice, Roasted Veggies and Spiced Yogurt Sauce

Photo Credit: marleysmenu.com

Every bite of these delicious tacos hits you with the perfect balance of salt, acid and heat. You've got creamy and subtly sweet coconut rice as the base, plus spicy oven-roasted corn, red onion, and salmon, and then fresh avocado and a tangy, citrusy, and slightly spicy Greek yogurt-based sauce. A lighter take on tacos that doesn't skimp on big, BIG flavors!

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25

Gochujang Cauliflower Tacos

Photo Credit: urbanfarmie.com

Spicy-sweet Korean gochujang brings a huge hit of umami to the super-unique taco sauce, mixed with tahini paste, soy sauce and a spritz of lime. It's the perfect coating for crispy, oven-roasted cauliflower!

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26

Venison Tacos

Photo Credit: www.beyondthechickencoop.com

Lean ground venison is classically seasoned with tomato paste and Mexican spices. It cooks up quickly, without the extra grease you often get with a ground beef taco recipe. Great in either crunchy or soft shells, piled high with your family's favorite taco toppings!

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27

Instant Pot Chicken Tacos

Where are my Instant Pot fans??? I had to include this one for you! Although the pressure cooker is a unique preparation method, the results are still DELICIOUS! It's a fast, easy dinner idea for busy weeknights, but also an ideal addition to a taco bar party or Mexican fiesta, served up with a variety of toppings so everyone can choose their own taco adventure!

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28

Thai Green Curry Tacos

Photo Credit: strengthandsunshine.com

Mexican tacos are reinvented with Asian flair in this super-fast (8 minutes!) recipe. A medley of veggies gets a flavorful bath in green curry paste, coconut milk, lemon grass and lime ... all nestled into blue corn taco shells for a speedy fusion dinner that'll change the way you think about tacos!

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29

Roasted Brussels Sprouts and Garlic Tacos with Chicken Sausage, Bacon and Sweet Peppers

Photo Credit: juliarecipes.com

From the roasted sprouts and garlic, to a bit of smoky bacon, to hearty sausages ... there's so much going on here! Plus, there are ideas for making this recipe even more unique with twists like Thai Peanut Tacos, Korean, BBQ and more. To keep these lighter, note that you can use turkey bacon and sub Greek yogurt or avocado in place of the sour cream.

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30

Portobello Mushroom Tacos

Photo Credit: littlesunnykitchen.com

Start with a backdrop of aromatics and then sauté sliced, meaty portobello mushrooms (or whatever mushrooms you happen to have) with homemade taco seasoning until they're beautifully tender. Then simply wrap 'em up in warm tortillas with some of the delicious recommended toppings! For an even more unique twist, try these Korean Barbecue Portobello Tacos, too.

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31

Crispy Air Fryer Buffalo Chicken Tacos (+ Other Buffalo Taco Ideas)

Photo Credit: biteswithbri.com

Bold buffalo flavor isn't just for chicken wings! These ultra-crispy tacos feature melty, browned cheese with a homemade jalapeño ranch dipping sauce. You can use leftover chicken to keep this recipe quick and easy, and lighten it up by subbing Greek yogurt for the sour cream. (Psssst ... no air fryer? Get your buffalo fix with this oven-baked version. Or go vegetarian with these Buffalo Cauliflower Tacos or even vegan with this stovetop version.)

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32

Kimchi-Topped Japanese Breakfast Tacos

Photo Credit: www.rachaelhartleynutrition.com

These beauties are loaded with avocado, fried egg, roasted Japanese sweet potatoes, and spicy kimchi! Pro tip: if you roast the potatoes in advance, these take just minutes to throw together in the morning.

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33

Easy Al Pastor Shrimp Tacos

Photo Credit: healthfulblondie.com

Sure, you might normally think of tacos al pastor involving pork. But this 15-minute recipe just might change your mind! Wholesome and vibrantly tasty, with seasoned shrimp, fresh pineapple, refried black beans, and a tangy homemade carrot slaw, all served on toasted corn tortillas. Or, try this crazy-unique technique for making slow-roasted Chicken Al Pastor!

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34

Pork Tenderloin Carnitas Tacos

Photo Credit: feastingnotfasting.com

This recipe cleverly uses a leaner cut of meat than traditional recipes for healthier, delicious, juicy pork tacos. And they're so easy to make in your slow cooker, Instant Pot or the oven. But what makes them really unique is the suggestion to give the shredded pork a final, quick trip under the broiler to create fantastic, crispy little "burnt ends"!

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35

Honey-Lime Roasted Black Bean and Veggie Tacos

Photo Credit: joyfoodsunshine.com

Boldly seasoned, roasted veggies are bathed in a dressing of honey, lime juice and cilantro before being nestled inside tortillas with your favorite toppings. These vegetarian tacos are so simple ... and so simply delicious!

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36

Blackened Tilapia Tacos with Crema and Cabbage-Poblano Slaw

Photo Credit: sabrinacurrie.com

Lots of great reviews on this super-fast fish taco recipe, and it's easy to see why! Tropical island vibes are yours in a jiffy, especially since the spicy crema taco sauce and the slaw can be made ahead. If you can't find tilapia, no worries – any mildly flavored white fish should do the trick.

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37

Mexican Street Corn Chicken Tacos

Photo Credit: www.servedfromscratch.com

Inspired by the popular "Street Corn Salad" side dish you see practically everywhere these days ... what a creative idea to add the salad right on top of your tacos! Or, if you wanna go all-in on the veggies and skip the chicken, try these vegetarian Mexican Street Corn Guacamole Tacos.

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38

Grilled Elk Steak Fajitas (and Elk Heart Tacos)

Photo Credit: peaktoplate.com

Besides the very unique choice of meat, the magic of these fajitas is in the marinade, which bursts with acid from citrus juice and red wine vinegar, and piles on extra layers of flavor from cilantro, jalapeño, garlic, cumin, and ancho chile powder. Sub venison, moose or antelope if you'd like. And, in the spirit of using every part of the animal, you've gotta try the REALLY crazy-unique recipe for Elk Heart Tacos, too!

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39

Jackfruit Tinga Tacos

Photo Credit: oohlalaitsvegan.com

So saucy with a hit of spiciness! These are traditionally flavored with a unique combination of fire roasted tomatoes, onion, garlic, cumin, oregano and smoky chipotle. The recipe is super-fast in the Instant Pot, but also includes adaptations for skillet, wok or crock-pot. And if you're lovin' the tinga flavors here, try these Vegetarian Roasted Cauliflower Tinga Tacos with Chili-Lime Slaw, too!

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40

Taco Omelette

Photo Credit: goldentruffle.com

Who says tacos have to involve a taco shell?? In this inventive recipe, an omelette stands in for the tortilla, perfectly encasing traditional taco fillings. (Pssssst ... this is a great way to use up leftover taco fixin's from dinner!)

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41

Grilled Mahi-Mahi Tacos with Creamy Jalapeño Sauce and Mango-Corn Salsa

Photo Credit: www.killingthyme.net

Beautifully seasoned, char-grilled mahi-mahi is tucked into pillowy, soft tortillas with a mango salsa featuring grilled sweet corn, creamy avocado, crunchy red cabbage, and (of course!) juicy mangoes. All of this goodness is then drizzled with a velvety yogurt-based jalapeño sauce. You'll be making these tasty tacos all summer long!

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42

Easy Leftover Turkey Tacos

Photo Credit: www.thefreshcooky.com

So smart! Transform leftover turkey (looking at YOU, Thanksgiving!) by simmering it in a mixture of orange and lime juices, green chiles, honey and spices, plus sautéed onions and garlic. Your holiday leftovers will never be the same!

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43

Crispy Chickpea Tacos with Sunset Slaw

Photo Credit: www.nourish-and-fete.com

Skip the refried beans and try chickpeas instead! This recipe showcases chickpeas that are quickly crisped in a skillet, with simple seasonings that deliver big time Tex-Mex flavor. They're topped with a festive, crunchy slaw and creamy chipotle-spiced cream sauce for high-impact tastes and textures.

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44

Lettuce Wrap Tacos

Photo Credit: makeitskinnyplease.com

No taco shell needed here, friends! This lighter, leaner recipe uses crunchy lettuce to hold all your taco-y goodness, saving the calories of a taco shell or tortilla! If you adore this idea, try this veggie-loaded version and this shrimp-stuffed version, too.

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45

Spicy Shrimp Tacos with Watermelon Salsa

Photo Credit: www.chocolatemoosey.com

It’s fresh. It’s vibrant. It’s kinda like summer, all wrapped up in a taco! The cool watermelon salsa is an unexpected counterpoint to the heat from the kicky shrimp.

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46

Ranch Chicken Tacos

Photo Credit: www.fromvalerieskitchen.com

These easy, family-friendly tacos have a double-hit of smoky ranch flavor in both the seasoned chicken and the quick cilantro lime ranch sauce, making them ingeniously different from other chicken taco recipes. Even more family-friendly?? They're ready in just 30 minutes!

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47

Grilled Fish Tacos with Pineapple Rhubarb Salsa

Photo Credit: www.flavourandsavour.com

Rhubarb ... on fish ... in a taco? Yeah, that's pretty unique! The tart rhubarb adds some crunch to offset the sweet and juicy pineapple, and the zesty red onions and jalapeño in the homemade salsa. A cascade of creamy avocado dip balances it all out. Definitely something different for taco night!

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48

Easy Flank Steak Tacos with Salsa Verde

Photo Credit: blackberrybabe.com

When it comes to beef tacos, think outside the typical crumbled ground beef routine with this simple recipe! These are made entirely on the stovetop, with no grilling needed. The flavorful spice rub relies on common pantry staples to create its magic, and you can lean into store-bought salsa verde for the final flourish, or make your own with an included recipe.

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49

BBQ Cauliflower Tacos

Photo Credit: iheartvegetables.com

Just 5 ingredients in these easy tacos, but they're still so flavorful. Make them in either the air fryer or traditional oven. And don't miss the list of all sorts of topping suggestions to round out your taco dinner menu!

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50

Pancake Tacos

Photo Credit: practicallyhomemade.com

How fun is this?!? Your kiddos will be so excited – whether you serve these up for brunch, or a breakfast-for-dinner surprise! Be sure to note that there are lots of ways to vary the fillings and to keep these healthier (like smoked salmon or even vegetarian fillings).

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51

Mediterranean Style Tofu Tacos

Photo Credit: www.acedarspoon.com

Crumbled tofu is seasoned with a medley of paprika, oregano, cinnamon and garlic powder, and baked until just perfectly crispy. Pile on more Mediterranean vibes with a "salsa" of tomatoes, cucumber, red onion and lemon juice, plus tangy feta, fresh parsley and green onions. Perfect for Meatless Monday or Lent, 'cause you'll never even miss the meat!

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52

Winter Ale Roasted Sweet Potato Tacos

Photo Credit: www.rhubarbarians.com

Calling all beer lovers! This one's for you ... and it's so easy to make, too! Winter ales are typically darker beers with strong malt profiles and often include spices such as cinnamon, nutmeg, or cloves ... all of which makes them terrific with the sweet potatoes, which are oven-roasted to a scrumptious golden brown.

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53

Bison Tacos

Photo Credit: inthekitch.net

Almost the same flavor and texture as classic ground beef tacos, but with leaner meat! This recipe is ready in just 20 minutes, with lots of tips and plenty of versatility in toppings, so the whole family can enjoy tacos THEIR way.

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54

Tacos de Atún (Canned Tuna Tacos)

Photo Credit: thriftandspice.com

Wait ... what?!?! Tacos made with canned tuna? Yup ... it's happening! That canned tuna in the back of your cupboard is deliciously transformed with onion, garlic, kicky chipotles in adobo sauce, cilantro, and a squeeze of lime. Ultra fast and definitely out-of-the-ordinary!

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55

Halloumi Tacos with Tropical Salsa

Photo Credit: scrummylane.com

Such a yummy contrast of sweet and salty flavors in this Greek-Mex fusion recipe! Whether you pan fry or air fry, you get delightfully crispy halloumi cheese, which sets the ideal backdrop for the bold, fresh salsa. A drizzle of Greek yogurt chili sauce, and dinner is ready in no time!

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More Taco-Inspired Ideas to Rock Your World

Wanna REALLY think outside the tortilla? These recipes take taco flavors to all sorts of new, delicious places …

Easy Taco Soup with Ranch

Tex-Mex Taco Burgers with Creamy Salsa Dressing

Easy 7-Layer Chicken Taco Salad

Taco Burger Sliders on Polenta

No matter what you choose, it’s gonna be an adventure!

Say goodbye to those boring, same-old-same-old ground beef tacos, and shout HELLO to lots of must-try, unique tacos with all these recipe ideas that’ll rock your taco-lovin’ world!

~ by Shelley

The post 55 Unique Tacos: Recipe Ideas to Level-Up Taco Night! appeared first on Two Healthy Kitchens.

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

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

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

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

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

Why You’ll Love Air Fried Green Beans

Seriously, what’s not to love?

How to Make Your Easy Air Fryer Green Beans

Prep:

Grab a pound of fresh green beans.

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

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

Then, pat them dry with a paper towel.

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

Next, trim away the stem ends.

Quick Tip:

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

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

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

Step #1:

Set your air fryer to 375°F.

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

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

Step #2:

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

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

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

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

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

Step #3:

Spread your green beans out in your air fryer basket.

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

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

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

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

Step #4:

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

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

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

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

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

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

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

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

Step #5:

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

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

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

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

How to Customize Your Green Beans

The options here are wonderfully, deliciously limitless!

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

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

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

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

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

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

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

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

Ok ok … I think you get the idea.

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

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

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

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

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

~ by Shelley

Air Fried Green Beans

Yield: About 2 cups

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

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

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

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Ingredients

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

Instructions

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

Notes

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

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

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

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

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

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

Nutrition Information:

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

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

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

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

It’s incredibly refreshing!

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

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

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

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

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

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

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

Here’s what we learned …

Tip #1: Use the Right Ratio

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

BUT …

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

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

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

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

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

That’s what I was thinking, too!

BUT …

I tested it for you.

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

Plus, it creates new problems.

Which brings us to …

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

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

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

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

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

Peeling creates UGLY water.

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

You WANT to drink PRETTY water!

Soooooo …

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

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

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

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

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

Tip #4: Wash Your Produce Well

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

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

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

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

Tip #5: Use Regular Ol’ Cucumbers

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

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

Nope!

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

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

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

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

Tip #6: It’s Better Cold

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

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

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

So, Should You Add Ice?

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

And, it’s prettier, too!

But it’s totally optional.

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

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

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

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

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

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

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

How to Make Great Lemon Lime Cucumber Water

Step 1:

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

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

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

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

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

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

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

Step 2:

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

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

Give it all a gentle stir.

Ooooohhhhh …

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

Step 3:

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

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

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

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

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

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

Step 4:

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

And then …. ahhhhhhh … Enjoy!

Why Is Infused Water Like This So Good for You?

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

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

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

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

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

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

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

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

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

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

So go on … pamper yourself a little!

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

~ by Shelley

Lemon Lime Cucumber Water

Yield: 8 cups

Prep Time: 4 minutes

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

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

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Ingredients

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

Instructions

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

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

Notes

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

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

Nutrition Information:

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

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

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

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

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

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

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

Checks all the boxes!

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

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

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

What Everyone at the Party Will LOVE About This Easy Appetizer

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

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

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

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

Here’s all you have to do …

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

Ingredient Prep

There really is very little prep to be done.

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

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

Step #1

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

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

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

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

Step #2

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

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

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

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

Step #3

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

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

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

Step #4

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

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

What to Serve with Your Pesto Appetizer

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

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

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

Whatever you choose, this will disappear FAST!

Make-Ahead Tips

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

One that comes with make-ahead tips!!

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

Two options work well:

Make-Ahead Option #1:

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

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

Make-Ahead Option #2:

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

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

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

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

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

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

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

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

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

Layered Pesto Appetizer Dip

Yield: 3 cups

Prep Time: 8 minutes

Total Time: 8 minutes

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

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

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Ingredients

Base:

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

Toppings:

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

Instructions

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

Notes

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

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

Nutrition Information:

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

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!

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

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

~ 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  •

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

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

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

So let’s get to celebrating!

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

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

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

What This Tasty Celebration Includes

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

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

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

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

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

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

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

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

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

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

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

How to Make This Sautéed Summer Vegetable Recipe

Ingredient Prep

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

A few quick hints on this:

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

Step #1

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

Step #2

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

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

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

Step #3

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

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

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

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

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

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

Step #4

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

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

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

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

Step #5

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

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

Make-Ahead Tips

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

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

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

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

What to Serve with Your Fabulous Summer Vegetables

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

Some ideas for main dishes …

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

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

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

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

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

These sautéed vegetables are such a fantastic showcase of summer’s very best garden bounty.

They’re so eye-poppingly vibrant, and they taste every bit as beautiful as they look!

So, celebrate summer while it lasts!

Grab your shades and a bottle of sunscreen, head to the farm market … and enjoy these lovely vegetables for dinner tonight!

Sautéed Summer Vegetable Recipe

Yield: 2 1/2 cups

Prep Time: 5 minutes

Cook Time: 9 minutes

Featuring favorite summer veggies, all crowned with a cascade of fresh basil and crumbles of creamy goat cheese. So very simple ... yet startling, surprisingly delicious!

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

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Ingredients

• 1 tablespoon olive oil
• 1/2 cup red onion (quartered and thinly sliced; from about 1/4 of a medium onion)
• 1 cup yellow squash (1/4" thick slices, with larger rounds cut in half; from about a 5- to 6-ounce squash)
• 1 cup zucchini (1/4" thick slices, with larger rounds cut in half; from about a 5- to 6-ounce squash)
• 1 cup fresh corn kernels (cut from 1-2 cobs)
• 1/2 cup vertically sliced grape or cherry tomatoes
• 1/4 cup chopped or thinly sliced fresh basil
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 2 tablespoons crumbled goat cheese

Instructions

Have all ingredients prepped and close at hand before beginning this recipe. The steps of this recipe happen quickly, and you don't want your vegetables to get overcooked and mushy.

1. Heat oil in a large nonstick skillet over medium-high heat, swirling to coat.
2. Add onions and cook for about 1 1/2 minutes, until they're softening and just starting to brown a little. Push onions to the outside of the pan.
3. Add yellow squash and zucchini to the pan, spreading them out so as many slices as possible are directly in contact with the bottom of the pan. Cook for about 2 minutes without stirring, then flip the squash and zucchini, and add the corn on top. Continue cooking, stirring the vegetables together frequently, for about 4-5 minutes more. Try to keep as many slices of squash and zucchini in contact with the bottom of the pan as you can, so they develop a few nicely seared, golden brown spots without becoming too mushy.
4. Add tomatoes and basil, and sprinkle salt and pepper over all the vegetables. Cook for 1 minute more while stirring everything together. You want the tomatoes and basil to be warmed but not mushy or wilted, and the salt and pepper to be incorporated evenly.
5. Remove from heat, and add goat cheese (sprinkling on top or stirring throughout). Serve immediately (see make-ahead notes below).

Notes

Squash and Zucchini: You can choose to use all yellow squash, or all zucchini, but it's prettier if you use both.

Make-Ahead Notes: This sautéed vegetable recipe is at its absolute best served immediately after cooking. However, leftovers do rewarm nicely if you use gentle heat so the veggies don't overcook. If you like to prep recipe ingredients ahead, a great bet is to slice the zucchini, yellow squash and onions and cut the corn off the cobs, then store them in separate baggies in the fridge for up to a couple of days – it'll take almost no time at all to finish the recipe when you're ready to cook it.

Nutrition Information:

Yield: 5 Serving Size: 1/2 cup
Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 155mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 3g

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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