Fall Archives - Two Healthy Kitchens

Non-Alcoholic Thanksgiving Drinks: Mocktails & More!

Shelley — Tue, 21 Nov 2023 20:39:21 +0000

~ Non-Alcoholic Thanksgiving Drinks are a great option, since the Turkey Day celebrations tend to go on and on … and on. Even people who like to drink alcohol sometimes appreciate a tasty break in the action. And with these delicious “virgin” beverages, nobody will miss the alcohol at all! ~

From the Macy’s Parade to the Thanksgiving feast to allllll those football games … the Thanksgiving festivities really do stretch for hours upon hours.

Now, don’t get me wrong … in my opinion, that’s a very, very good thing. The more festive-ness you can cram into one day, the better!

But, when it comes to beverage options, you’ve gotta think beyond the standard beer, wine and cocktails if everybody’s gonna make it through in one piece.

Plus, since a huge portion of my extended family prefers not to drink alcohol, I know how special non-drinkers feel when there’s a celebratory beverage they can enjoy, too!

With all that in mind, I’ve gathered a gorgeous collection of Thanksgiving-perfect drinks.

Full of fall flavors and cozy autumn vibes, they’re a wonderful option to add to your menu – for non-drinkers, kiddos, designated drivers … or just those folks who need to take a hydrating break between beers.

Happy Thanksgiving, everyone! Cheers to you and yours!

Thanksgiving Mocktails

Thanksgiving Mocktail

Photo Credit: anerdcooks.com

A perfect Thanksgiving combination of fall flavors, this simple, delicious mocktail combines cranberry juice, apple cider and ginger beer. The recipe is easy to scale up or down depending on how many guests you're serving. Beautiful sugared cranberries are a lovely garnish!

Apple Bee’s Knees Mocktail

Photo Credit: entirelyelizabeth.com

The alcohol-filled original version of this drink dates back to Prohibition, when lemon and honey helped to mask the flavor of bad gin. This updated, non-alcoholic riff features cozy apple cider and a delicious cinnamon honey syrup. Ideal fall flavors for Thanksgiving!

Non Alcoholic Cranberry Sangria

Photo Credit: www.watchwhatueat.com

Fresh autumn fruits bob merrily in this tasty sangria. Easy to make in big pitchers so Thanksgiving guests can serve themselves and sip all day long!

Caramel Apple Cider Mimosas

Photo Credit: goodiegodmother.com

Does your Thanksgiving Day include a special brunch? Then you definitely need a festive mimosa to serve! This autumn-inspired version is written as a regular cocktail with simple modifications to turn it into an alcohol-free mocktail ... so you can easily offer both options, side-by-side. (Pssssst ... and if you wanna spotlight cranberries instead of apples, try this lovely, non-alcoholic Cranberry Mimosa instead.)

Virgin Moscow Mule

Photo Credit: inthekitch.net

Refreshing and so on-trend right now, Moscow Mules are true crowd-pleasers. But they don't have to be alcoholic to be delicious!

Spiced Cranberry Spritzers with Blood Oranges and Candied Rosemary

Photo Credit: oohlalaitsvegan.com

A marriage of homemade cardamom-spiced cranberry jam, fizzy ginger beer and sparkling, non-alcoholic Rosé make this gorgeous mocktail a standout. Candy your rosemary a day in advance to save time on Thanksgiving Day.

Whiskey Sour Mocktail

Photo Credit: aubreyskitchen.com

A party classic, modernized for all those partygoers who just don't want to drink so much. This refreshing sweet and tart Whiskey Sour Mocktail has all the flavor and none of the alcohol.

Apple Cider Sangria Mocktail

Photo Credit: entirelyelizabeth.com

Alcohol-free wine is an ideal base for harvest flavors and seasonal fruit. The flavors meld and develop after sitting, so it's best to make this at least two hours in advance. For busy hosts, this can even be mostly made the night before!

Cranberry Cosmo Mocktail

Photo Credit: foodmeanderings.com

Retro and yet still so popular, Cosmopolitans always feel special. And, they happen to be the favorite drink of my dear friend, Lynne, who throws memorable Thanksgiving parties every year (so I absolutely HAD to include it ... Lynne, this one's for you!).

Leftover Thanksgiving Pumpkin Pie Milkshake

Photo Credit: masalaandchai.com

A little extra celebration you can enjoy AFTER Thanksgiving Day if you happen to have leftover pumpkin pie. Just toss a slice into your blender for an indulgent treat. But don't worry if you've already had tooooo much indulgence at the Thanksgiving feast, since this article offers ways to keep the indulgence on the lighter side: opt for low-fat milk and even skip the ice cream by using a few ice cubes instead. (Or, for an even more nutritious option, try this Greek yogurt-based Pumpkin Pie Smoothie.)

~ by Shelley

The post Non-Alcoholic Thanksgiving Drinks: Mocktails & More! appeared first on Two Healthy Kitchens.

30 Easy Thanksgiving Shrimp Appetizers

Shelley — Mon, 20 Nov 2023 20:46:41 +0000

~ Want an impressive yet easy Thanksgiving appetizer? Quick-cooking shrimp is a perfect choice that definitely makes a statement. From dips to skewers to innovative riffs on shrimp cocktail, you’ve got lots of crowd-pleasing options! ~

I know when most people think “Thanksgiving” they also think “turkey.”

But when I was growing up, we often had at least two back-to-back days of Thanksgiving dinner parties. To avoid boring us with turkey two days in a row, my mom ingeniously delighted us by making one of the days a seafood feast instead.

So, for me, shrimp appetizers for Thanksgiving make total sense. Start the meal with a little seafood … and you can still have turkey for the main event!

Plus, most everyone loves shrimp.

And shrimp recipes definitely feel special and a little elegant. A perfect, impressive appetizer idea to kick off your holiday feast with style!

Thanksgiving Shrimp Appetizers

Garlic Shrimp and Avocado Crostini

Photo Credit: www.saltandlavender.com

There's just so much to love here ... lots of garlic, tender shrimp coated with smoky spices, creamy avocado, lime, and arugula to add a bit of bite! Quick, easy, impressive and delicious!

Creamy Shrimp Dip

Photo Credit: www.acedarspoon.com

This retro Shrimp Dip is a bit of nostalgia, perfect for sharing with family at the holidays. It's so rich and creamy with a hint of spice! Even better? It offers updated options (like subbing in some Greek yogurt or using reduced-fat cream cheese) to lighten it up for today's healthier appetites!

Shrimp Deviled Eggs

Photo Credit: www.cookincanuck.com

A delicious twist on a classic that turns deviled eggs into a holiday-worthy appetizer! The recipe uses just a bit of mayo, but also offers tips for replacing it with Greek yogurt or even a mixture of yogurt with mashed avocado. Irresistible, whatever you choose! (And for a spicy twist, try these Cajun Shrimp Deviled Eggs, too.)

Bacon Wrapped Shrimp

Photo Credit: recipesfromapantry.com

Simple and elegant – always a big hit! But what I love here is that the recipe calls for leaner center-cut bacon, and the article says you can even lighten the recipe further by using turkey bacon. All the bacon-y, shrimp-y flavors you love ... made leaner so you've got plenty of room left for the rest of the Thanksgiving feast!

Spicy Cranberry Shrimp

Photo Credit: agratefulmeal.com

Cranberries add to the Thanksgiving vibes, both in the flavorful sauce, and also as an optional garnish if you'd like. And for a kick? That sweet-tart cranberry flavor gets a lift from jalapeño, fresh ginger, lime, soy sauce and balsamic vinegar. Festive and unique!

Bloody Mary Shrimp Cocktail

Photo Credit: theviewfromgreatisland.com

Everybody loves the classic shrimp cocktail appetizer, but you can breathe new life and LOTS of wow factor into it with some kicky flavorings and ultra-festive "Bloody Mary" garnishes! What makes this especially terrific for your busy Thanksgiving Day starter is that you can make the sauce a few days in advance and prep all those fun garnishes ahead of time, too! (Wanna go classic? This Shrimp Cocktail with Homemade Cocktail Sauce is for you!)

Shrimp Spinach Artichoke Dip

Photo Credit: kitskitchen.com

This is a great choice if you've got guests on special diets. Although it channels the iconic spinach-artichoke dip everybody loves at the holidays, this clever version is paleo, dairy free, gluten free, low carb, Whole30, and keto. Soooo ... yeah ... it'll definitely meet the needs of lots of different guests, and you'll look like a total hero for thinking of their preferences!

Crispy Garlic-Parmesan Baked Shrimp

Photo Credit: brooklynfarmgirl.com

Crispy, cheesy and delicious – this shrimp will absolutely melt in your mouth. Your guests will love this scrumptious appetizer, and you'll love how very easy it is to make!

Easy Shrimp & Cream Cheese Appetizer

Photo Credit: www.thekitchenismyplayground.com

You won't believe something this easy tastes so good! In just 5 minutes, you can toss together a last-minute appetizer that'll keep your guests happy, even if the dinner's running behind or the last guests are straggling in late.

Shrimp Scampi Meatballs

Photo Credit: www.willcookforsmiles.com

How clever to transform the beloved flavors of shrimp scampi into bite-sized meatballs that are just perfect for nibbling before the main dinner event! Made from fresh shrimp with lemon, garlic, herbs, and buttery white wine sauce. Offer some pretty party picks or tiny cocktail forks, and watch these disappear in no time!

Greek Shrimp Skewers

Photo Credit: www.jerseygirlcooks.com

This light shrimp appetizer features pretty holiday colors – as delicious as it is festive! Made with common ingredients and a flavorful olive oil dressing, it's a snap to pull together.

Breaded Air Fryer Shrimp

Photo Credit: www.dinneratthezoo.com

Wishing you could serve up restaurant-style fried shrimp ... but without the grease and mess? Then this appetizer idea's for you! Succulent jumbo shrimp are coated in seasonings and two types of breadcrumbs, then air fried to crispy perfection. It's an easy way to enjoy the taste of fried shrimp with less fat and calories!

Cucumber Shrimp Rolls

Photo Credit: chefjar.com

These simple little roll-ups are a pretty, last-minute appetizer. Light and fresh, they won't over-stuff your guests before the Thanksgiving feast!

Shrimp Stacks

Photo Credit: thesoccermomblog.com

An impressive plated appetizer, these layered Shrimp Stacks are sure to wow your guests and start your Thanksgiving dinner with memorable flair!

Spicy Shrimp in Crispy Kataifi Dough

Photo Credit: www.all-thats-jas.com

Such a unique fusion appetizer! Marinated shrimp is baked inside pretty kataifi dough (common in Greek and Turkish cuisines) and offered with French-inspired aioli and apricot dipping sauces. Easier than it looks, especially with the suggestions of handy (and healthy!) purchased sauces to save the time of making your own.

Avocado Shrimp Salsa

Photo Credit: www.livinglou.com

Delightfully balanced flavor and textures with buttery avocado, crunchy cucumber and melt-in-your-mouth shrimp ... plus some kicky heat from jalapeno and brightness from fresh cilantro and lime juice. If your Thanksgiving celebration involves watching football, this recipe is even more ideal!

Baked Shrimp with Tomato and Feta

Photo Credit: www.smartypantskitchen.com

Tender baked shrimp is nestled in a savory tomato sauce and topped with flavorful feta cheese. It's a traditional Greek appetizer that feels cozy and warming enough to be perfect at Thanksgiving, too. Terrific with pita wedges, or you could offer mini toasts or appetizer breads.

Wonton Shrimp Cups

Photo Credit: cloveandcumin.com

Ready in just minutes, this scrumptious little appetizer is great for entertaining! Each bite has a satisfying crunch, plus an explosion of creamy avocado, sweet grape tomato and spicy shrimp.

Grilled Shrimp Skewers (with Indoor Directions, too!)

Photo Credit: www.wholesomeyum.com

Whether you're trying to save space in a hectic kitchen ... or you happen to live somewhere that has gorgeous weather on Thanksgiving Day ... grilling part of your meal is a fun addition to the Thanksgiving festivities! We've got lots more Thanksgiving Grilling Ideas for ya, if that's your jam. But don't worry if it's not – this delectable recipe can be made indoors on the stovetop, too!

Coconut Shrimp

Photo Credit: goodfoodbaddie.com

Restaurant-style Coconut Shrimp (with that crave-able crispy, flavorful crunch!) is actually easy to make at home. This recipe is written for the air fryer but also offers oven directions. And, you can even make it gluten-free, if needed. So good with Chipotle Crema Sauce (although you could serve it alongside any sauce you like)!

Shrimp Lettuce Wraps

Photo Credit: yummyaddiction.com

Savory … Sweet … Tangy … Crunchy. Mmmmmmm! Succulent, marinated shrimp is accented with a toasted pecan and pineapple coleslaw. Assemble them just before your guests arrive, or let everyone participate in making their own (while you double-check the turkey).

Cajun Prawn Kabobs

Photo Credit: www.flavourandsavour.com

For a bit of southern flair at your Thanksgiving table, start your feast with this zesty appetizer! The article mentions that you can use an indoor grill pan if you don't want to fire up the grill. Either way, these eye-catching nibbles are ready in just 20 minutes. And, if you love the Cajun vibes here, you might also enjoy this gorgeous Cajun Shrimp Cocktail recipe, too!

Shrimp Ceviche

Photo Credit: www.iheartnaptime.net

So vibrantly fresh and flavorful, loaded up with shrimp, crunchy veggies, creamy avocado and bright citrus. Elevate your presentation by serving it in pretty little individual appetizer cups, or simply let guests dig in with tortilla chips.

Chilled Marinated Shrimp Appetizer

Photo Credit: bestappetizers.com

Zesty, light and refreshing, this chilled appetizer is simple to make, and can even be prepared a day or two ahead. It’s a lovely, delectable dish that's easy to double for a crowd.

Blackened Shrimp with Avocado Ranch Dip

Photo Credit: flavorthemoments.com

Bold spices coat these speedy, pan-seared shrimp in flavors that pair perfectly with the creamy, herbaceous dressing. An easy yet tasty appetizer to kick off the party!

Shrimp with Shishito Pepper Gremolata

Photo Credit: www.thefeastlocal.com

By now, you know I absolutely adore trendy shishito peppers, so I was super excited to find this unique recipe! Whether you make this indoors on the stove, or venture outside to your grill, this appetizer is sure to win wows. Great with crusty French bread alongside! (And if you'd like a more traditional gremolata without those shishitos, check out this gorgeous, baked version.)

Bang Bang Shrimp Recipe

Photo Credit: www.lovefromtheoven.com

Of course I had to include this one! Everybody loves ordering Bang Bang Shrimp at restaurants, and just think how excited your Thanksgiving guests will be when you treat them to a homemade version! What I especially love about this particular recipe is that the accompanying article gives directions to bake or air fry the shrimp (instead of frying) and mentions you can sub Greek yogurt for some (or all) of the mayo in the scrumptious sauce ... which adds up to a lighter shrimp appetizer before that belt-loosening Thanksgiving feast. Brilliant!

Cucumber Shrimp Canapés

Photo Credit: urbanblisslife.com

This totally classic party appetizer is fast and easy, yet it also feels truly elegant. And it's always a crowd favorite!

Mexican Shrimp Cocktail

Photo Credit: wonkywonderful.com

How fun is this?!? Kind of like typical shrimp cocktail took a vacation in Mexico and came back with kicked-up flavors and a gorgeous presentation! So impressive, yet it takes less than 20 minutes to prepare and will delight guests on practically any special diet, since it happens to be gluten free, dairy free, keto, low carb, paleo, Whole30 friendly.

Shrimp and Spinach Quinoa Cakes

Photo Credit: momfoodie.com

Crispy on the outside with tender shrimp and spinach inside. Choose the baked option over frying to keep fat and calories in check. Then serve 'em up with a squeeze of lemon and any dipping sauces you'd normally enjoy with crab cakes. Yum yum yum!

FAQs At-a-Glance

How Do You Thaw Shrimp?

Purchasing frozen shrimp ahead of time – whenever you spot a terrific sale price – is a great move to keep that budget in check. And thawing them is super easy. Whether you’re thawing raw or cooked shrimp, the key is always to thaw them gently. I’ve got all the details on 3 simple methods in my article “How to Thaw Shrimp.” But, in short: you can either thaw them overnight in the fridge, submerge the entire bag in water, or thaw them directly in cold water. Pop over to my article for the full instructions on each method, as well as specific tips on what NOT to do.

What’s That “Size” Number Mean for Shrimp?

You’ll often see numbers on packages of shrimp, like 21-25 or 36-50. Those numbers indicate the size of the shrimp. How? Well, those numbers specify how many shrimp it takes to equal one pound. So, that gives you a rough idea of how big the shrimp will be, based on how many shrimp it takes to equal a pound. For example, 21-25 shrimp should have about 21-25 shrimp in a pound, which means they’ll be bigger than 36-50 shrimp that’ll have about 36-50 in each pound.

More Thanksgiving Seafood Recipes

Shoutout to everyone who’s looking for creative interpretations on the “typical” Thanksgiving menu. I’m always right there with you, searching for unique, fresh ideas!

If you were intrigued by my mom’s creation of a Thanksgiving seafood feast, then you’ve gotta check out our full collection of Seafood Thanksgiving Recipes!

(Turkey totally optional!)

Need Even MORE Thanksgiving Ideas?

If you’re looking for additional appetizers, I’d suggest our Pomegranate Salsa, our Savory Pumpkin Hummus, or our Cranberry Salsa. They’re all super-fast and can be made ahead.

One of our all-time most popular, favorite Thanksgiving recipes is our Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing. (We’ve got an adorable “turkey”-shaped Thanksgiving Salad variation, too, if you’re feeling extra creative!)
If you adore shortcuts (me, me, me!), then check out our ideas for recipes that are surprisingly fabulous made with frozen green beans (no need to wash, trim and prep fresh beans!).
And, if you are hosting a small gathering that doesn’t really require an entire turkey, consider one of these fabulous Chicken Breast Recipes as a quick, easy alternative.

Other recipes I highly recommend include:

Roasted Brussels Sprouts with Cranberries, Pecans and Hot Honey OR Shredded Bacon Brussels Sprouts
Family-Favorite Instant Pot Sweet Potato Soup
Easy No-Cook Cranberry Sauce (with apples, pecans and pineapple – yum!)
Oven Roasted Carrots or Roasted Root Vegetables
Light and sweet Grape Salad with Cream-Cheese Vanilla Dressing and Pecans

Happy Thanksgiving, everyone!

Whatever you serve, I hope your feast is delicious.

But, most of all, I hope your day is filled with the love and laughter of family and dear friends!

~ by Shelley

The post 30 Easy Thanksgiving Shrimp Appetizers appeared first on Two Healthy Kitchens.

Pecan Chicken Salad

Shelley — Tue, 03 Oct 2023 14:58:45 +0000

~ If I had to pick the #1 salad my family makes ALLLLL the time on constant repeat, it would have to be this Pecan Chicken Salad with apples, cranberries and goat cheese. Mmmm … and the real magic is in the quick Maple-Balsamic Dressing. It’s all a breeze to throw together and is completely adaptable … and CRAAAAZY delicious, every single time! ~

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.

Basically, this salad is meant to be a go-to, I-can-throw-it-together-at-a moment’s-notice kind of meal.

Improvise … have fun … and I bet it’ll become a favorite meal in your family’s regular dinner rotation, too!

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.)

Goat Cheese Tips

I usually buy pre-crumbled goat cheese, to save a little time.

If you’re crumbling your own, though, it’s much easier to crumble super-cold goat cheese. If you try to crumble room temperature goat cheese, you’ll end up with smeary fingers and goopy blobs instead of nice crumbles.

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.

FAQs At-a-Glance

Does It Matter What Type of Salad Green I Use?

Not all that much. In general, any beautifully fresh greens will work nicely.

Can I Just Use Bottled Dressing for This Pecan Chicken Salad?

I mean … of course, you can use any dressing you love. I’m certainly not gonna stop you from living your best dressing life! But, I’m also here to URGE you (beg you … plead with you) to try our Maple-Balsamic Dressing instead. It’s a game-changer on this salad (and lots of others), and I have never found a store-bought version that even comes close. I truly don’t think you’ll get the same results from a store-bought bottle.

Can I Use Chicken Thighs Instead of Chicken Breasts?

It’s much more common to use chicken breasts for salads like this one. But as I explained in the article above, virtually any cooked chicken will work (and that includes thighs if you really prefer them). This would also be terrific with salmon, thinly sliced steak, leftover turkey from Thanksgiving … even no meat at all!

Can I Make This Ahead of Time?

I don’t recommend fully making this Cranberry Pecan Chicken Salad ahead of time, since the apples can turn brown, and the lettuce may get soggy (especially if you’ve added the dressing). BUT … there are lots of steps you can do ahead, so it’s extra-fast to throw together at dinnertime. For example, you can make the dressing a couple days ahead, pre-slice the chicken, toast or candy your pecans (if you’re going that route), and crumble your goat cheese (if you didn’t buy pre-crumbled). Keep everything in separate, airtight containers in the fridge until you’re ready to toss it all together.

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

Love the Recipe? • Were My Tips Helpful?

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

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

Total Time: 11

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

Ingredients

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

(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.

Mexican Chicken Fajita Casserole

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

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

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

This Recipe Is: • Make Ahead • Gluten Free •

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

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

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

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

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

✔ Reason 1: It’s Crazy-Delicious!

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

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

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

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

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

Yum yum and YUM!

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

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

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

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

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

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

✔ Reason 3: It’s So Nutritious, Too!

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

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

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

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

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

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

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

How to Make Your Easy Mexican Chicken Casserole

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

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

Choosing Peppers and Onions

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

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

Ingredient Prep

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

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

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

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

Prep Ahead!

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

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

Step #1

Preheat your oven to 400°F.

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

Step #2

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

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

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

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

The Magic of NOT Pre-Cooking Your Quinoa

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

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

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

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

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

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

Step #3

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

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

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

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

And it’s ready to pop in the oven!

Step #4

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

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

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

Checking Your Quinoa for Doneness

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

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

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

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

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

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

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

How to Serve This Mexican Casserole Recipe

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

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

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

Cheesy Options

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

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

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

And what about side dishes?

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

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

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

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

FAQs At-a-Glance

Can You Make This Mexican Casserole Ahead of Time?

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

How Healthy Is Fajita Chicken?

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

What Spices and Seasonings Are Common in Fajitas?

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

Is Quinoa a Gluten-Free Grain?

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

Why Does Quinoa Have to Be Rinsed?

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

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

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

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

Because it’s too good to stop eating.

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

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

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

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

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

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

Mexican Chicken Fajita Casserole

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

• Make Ahead • Gluten Free •

4.91 from 10 votes

Pin Print Save Rate

Prep Time: 15

Cook Time: 40

Total Time: 55

Yield: 13 cups (8 servings)

Ingredients

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

Instructions

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

Notes

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

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

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

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

Nutrition

Course: Main Dishes

Cuisine: American

Diet: Gluten Free

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

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

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

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

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

30+ Halloween Non-Alcoholic Drink Recipes (Mocktails, Drinks for Kids & More!)

Shelley — Thu, 07 Sep 2023 17:28:12 +0000

~ At Halloween, non-alcoholic drink recipes are a must – for kids’ parties, for designated drivers, and for all those times when nobody wants to be spooky-drunk (like maybe that Halloween office luncheon). But you want your mocktails to be so terrific that nobody’s even gonna miss the alcohol. This outstanding collection definitely has you covered! ~

Mocktails and non-alcoholic drinks are surging in popularity right now, from the high-end bar scene to all the non-alcoholic options showing up in the fridge at your local liquor store.

And recipe developers all across the Internet have been hard at work, creating delicious, alcohol-free recipe ideas for every party, every occasion. Including Halloween!

So, I asked my blogging buddies out there to share their non-alcoholic Halloween drink ideas … and boy-oh-boy did they come through with some fantastic inspiration!

Perfect options for Halloween party guests who’d rather not imbibe (cheers to all you designated drivers out there!). And equally perfect for kiddos and under-age partygoers, too.

As you scroll through the list below, you’ll see:

Scary-good mocktails adults will love (just as fancy as a typical cocktail, but without the alcohol-induced headache tomorrow!)
Cute, kid-pleasin’ ideas with fun Halloween colors and themes (oh yeah … floating eyeballs and monster-green hues and definitely some eerie smoke!)
And even a few autumn-focused drinks to enjoy all through October and the entire Halloween season (think breakfast smoothies or cozy sippers for quiet, relaxing moments).

So, no matter what type of Halloween celebration you’re planning … or who’s on the guest list, you’ll have a perfect, non-alcoholic drink option.

Festive and delicious … without any alcohol needed at all!

Non-Alcoholic Halloween Drinks

Black Mocktail

Photo Credit: mocktail.net

Blended black cherries and dark red pomegranates create a gorgeously alluring black hue, all sweetened with a touch of agave. Mysterious and upscale, with lots of sinister "WOW" factor!

Easy, Spooky Halloween Spider Punch

Photo Credit: www.everydaysouthwest.com

Put a spooky spin on your Halloween refreshments with this delicious and great-looking fruit drink. It's quick to make, and the spider garnish will add a darling "Trick" to this alcohol-free beverage "Treat." They're fun Halloween drinks for kids (that adults are sure to love, too)!

Vampire Margarita Mocktail

Photo Credit: alwaysusebutter.com

With the deep red color of blood and an ashy rim, this ghoulish mocktail looks just like what a vampire (real or fake!) would enjoy. It's got a quick, easy and delicious combination of earthy, salty and spicy flavors that'll please all your vampire friends (and ghosts and goblins, too)!

Spiced Vanilla Chai Iced Tea Mocktail with Orange

Photo Credit: www.bonappeteach.com

This cool, refreshing, fall-inspired drink has notes of vanilla, cinnamon and cardamom, topped with fresh-squeezed orange juice and orange sparkling water for effervescence. Serve this mocktail spritzer in a taller, Collins-style glass to highlight those bubbles, and garnish each with a cinnamon stick, star anise and orange slices to hint at the flavors within!

Bloody Eyeball Mocktails for Halloween

Photo Credit: www.fodmapeveryday.com

Blueberry-stuffed lychee fruits create ghoulishly perfect floating eyeballs! Added bonus for the busy party host: the eyeballs can be made ahead and refrigerated overnight, ready to make their sinister appearance at party time or after Trick-or-Treating!

Harry Potter Pumpkin Juice

Photo Credit: www.aimeemars.com

Pumpkin Juice was made famous by the Harry Potter series (and it's perfect for Halloween, on so many levels). Harry and his classmates often drank it during mealtimes in the Great Hall, and even washed down Pumpkin Pasties with some Pumpkin Juice on the Hogwarts Express. But never fear ... you don't need a magic spell to whip up your own! It's got just 5 simple ingredients and can even be made ahead.

Purple People Eater Halloween Mocktail

Photo Credit: www.threeolivesbranch.com

This hilariously hair-raising concoction tastes like cherry lemonade with a "Purple People Eater" vibe! With simple changes, this can be switched from mocktail to cocktail, so it's easy to change up as needed to satisfy everyone at your Halloween bash.

Easy Apple Cider

Photo Credit: www.yellowthyme.com

Possibly the most iconic fall drink – this is a must-have at every Halloween party! The recipe includes both Instant Pot and stovetop instructions, and the cider can be served warm or chilled. You can even make it up to 5 days ahead of your party ... easy-peasy!

Vampire’s Kiss Mocktail

Photo Credit: numstheword.com

With just 3 ingredients, these non-alcoholic Halloween mocktails are simple to make. But the sinister beakers and syringes set a ghoulishly eerie scene, and bubbly ginger ale makes them extra-festive!

Hocus Pocus Drink

Photo Credit: homemadeheather.com

Such an adorable, fun drink! Yet it's surprisingly easy to create this monstrously delicious Hocus Pocus punch for your next party! The drippy black chocolate rim really takes this recipe over the top, but it's a no-fuss entertaining idea since you can prepare the glasses the night before your event.

Witches' Brew Halloween Mocktail Recipe

Photo Credit: kellysthoughtsonthings.com

For this decorative party drink, blueberry juice is mixed with apple juice to make the perfect witches' brew. Serve it up in glasses that are dripping with strawberry syrup to look like blood, with cute sprinkles to take the edge off the sinister vibe. A drink your whole family (and guests of any age) can enjoy.

Mangonada

Photo Credit: brokebankvegan.com

With vibrant, festive orange and spooky blood-red swirls, this stunning non-alcoholic drink is Halloween-perfect! Made with juicy mangoes, chamoy, and chile-lime seasoning, it's the perfect balance of sweet, sour, spicy, salty and umami. A showstopper mocktail!

Galaxy Lemonade with Color-Changing Stars

Photo Credit: lifecurrentsblog.com

This is so clever, and especially perfect if your costumes are astronaut- or space-themed. (Any Star Wars fans out there???) The purple-blue-pink color change reaction happens without artificial food coloring, and will DEFINITELY have all your party guests talking! You can serve these in cups with decorative straws for the kids, or in martini glasses for the adults. Super cool, either way!

Coco Loco Brain Juice

Photo Credit: www.masalaherb.com

A non-alcoholic tropical delight that earns major bonus points if you serve it up in creepy, "loco" headhunter-style coconut cups!

Healthy Pumpkin Hot Chocolate

Photo Credit: moonandspoonandyum.com

This super creamy, delicious hot chocolate gets a Halloween twist with the addition of pure pumpkin, plus the cozy autumn flavors of maple syrup, cinnamon and ginger. It's an easy, nutritious way to get your pumpkin fix without the guilt, since it just happens to be vegan, dairy-free, soy-free, gluten-free, and even refined sugar-free!

Black Widow Martini Mocktail

Photo Credit: alwaysusebutter.com

This 2-minute drink recipe is a scary, non-alcoholic take on the classic Dirty Martini. With black olive brine, beet juice and lemon juice, this black drink has a grown-up, earthy taste with a distinct, salty bite.

Smoking Halloween Mocktails

Photo Credit: www.thisvivaciouslife.com

These smoking Halloween drinks create an eerie effect that's sure to WOW the crowd! To make them extra fun for kiddos, try putting this spooky non-alcoholic drink (sweetened with just a little simple syrup) in a large punch bowl with some plastic spiders and gummy worms, for a mad scientist effect they'll love!

Cranberry Mocktail

Photo Credit: wholefoodsoulfoodkitchen.com

Fresh-squeezed blood orange juice combines with cranberry juice for a gorgeous blood-red drink that's fizzy and refreshing. Sophisticated enough for adults, but its slight sweetness will appeal to the kids at your Halloween party, too!

Monster Milk

Photo Credit: www.drugstoredivas.net

Dress up plain ol' milk with festive colors and hilarious floating eyeballs. While adults sip more upscale beverages, the tiny kiddos at your party will be thrilled with this easy drink you made just for them!

Orange Ginger Beer Sparkling Mocktail

Photo Credit: www.occasionallyeggs.com

A healthier twist on a non-alcoholic mimosa, this gorgeous mocktail is sophisticated enough for adult parties, but still fun for kids. Its orange color is great for Halloween, but it'll be a hit all through the upcoming holiday season, too (hint: tuck this one away for NYE parties)! Just be sure to choose a non-alcoholic ginger beer: ginger beer is traditionally alcohol-free, but new brands are becoming available that actually have added alcohol.

Pumpkin Spiced Iced Latte

Photo Credit: www.savorthespoonful.com

Looking for a healthier alternative to the coffee shop on Halloween morning? This chilled pumpkin latte is homemade with almond milk and real pumpkin (and so much healthier than the Starbucks pumpkin spice lattes made with flavored syrup). It's also dairy-free, refined sugar-free, vegan, and is only 175 calories!

Easy Non-Alcoholic Mulled Wine

Photo Credit: www.chelseadishes.com

Surprise! Mulled wine doesn't actually have to include wine at all! This blood-red non-alcoholic version can be enjoyed by anyone. It’s full of warm spices that'll make you feel cozy, and make your house smell fantastic!

The Bloody Pumpkin

Photo Credit: simplydarrling.com

This article features two alcohol-containing cocktails (with GREAT names!), followed by this kid-friendly, non-alcoholic drink. So, be sure to scroll down to find the directions for this extra-bubbly, eerily smoking, yet very easy mocktail! For safety, just be sure all the dry ice melts before sipping.

Chocolate Mocktail Recipe

Photo Credit: mocktail.net

It's like chocolate milk put on a swanky Halloween costume and went to the masquerade ball! Kids and adults alike will enjoy this one! (Although the recipe card calls for whole milk, to keep this non-alcoholic drink on the healthier side, make sure to read the note in the article's text that suggests using any milk you like, from skim milk to plant-based options.)

Spiced Pear Cider

Photo Credit: www.occasionallyeggs.com

A delicious twist on autumn's typical apple ciders, this pear version has a light, milder flavor with plenty of warming spices to keep you toasty on a chilly Halloween night!

Witches' Brew Halloween Smoothie

Photo Credit: www.planted365.com

This vegan smoothie is a delicious and healthy treat for goblins of any age. With a ghoulish hand floating in the middle, it's as sinister as it is fun! A nutritious start to Halloween morning that sets a festive stage for the day, or a perfect after-school treat before your kiddos head out the door to load up on all that candy!

Non-Alcoholic (Virgin) Sangria

Photo Credit: www.mysequinedlife.com

This spook-tacularly blood-red sangria is an easy prep-ahead recipe that everyone at your Halloween party can enjoy. Studded with autumn apples, it's just perfect for October celebrations and great for sipping 'round the bonfire!

Apple Crisp Macchiato

Photo Credit: avirtualvegan.com

A Halloween-season pick-me-up – Starbucks style! Make a batch of Apple Brown Sugar Syrup to keep on hand, and you can create this delicious coffee shop-level drink, either hot or iced. It's creamy, cozy, and warmly spiced, with rich notes of October caramel apples!

Pumpkin Spice Protein Shake

Photo Credit: plantbasedwithamy.com

This is a perfect way to kick off Halloween morning, or treat your family to a nourishing but celebratory snack before the waves of Halloween candies come crashing in! No protein powders here – just simple, autumn-y ingredients that you can quickly toss in the blender at a moment's notice!

Magic Sea Buckthorn Tea with Honey and Cinnamon

Photo Credit: happykitchen.rocks

Looking for a Halloween-season sipper that boasts immune-boosting power and lots of nutrients to ward off autumn's sniffles and coughs? Skip the sugar-y treats and alcohol-filled draughts, and cozy up with this warming potion all season long ... and right on into the winter months to come, too!

Non-Alcoholic Halloween Punch Recipes

Making a big batch of "witch's brew" non-alcoholic punch is a perfect drink idea for Halloween parties, since guests can help themselves, without the host constantly refilling individual glasses. Check out these ghoulishly delightful recipes to fill your punch bowl and make entertaining a breeze! In addition to the great list of easy non-alcoholic punch recipe ideas, this article includes some handy party tips including: serving your spooky drink in a large cauldron, making a Halloween-specific ice ring or ice cubes, and adding a little magic to your drink table with festive drink tags and whimsical touches like gummy body parts and candy eyeballs.

More Hauntingly Fabulous Halloween Recipes

So now you’ve got the Halloween-themed drinks covered … but maybe you need other ideas for your next Halloween bash. Like some recipes that’ll be both a big hit and also a healthier twist for your party buffet (and for October snacking, too).

Mwwwahahahaha …. we’ve gotcha covered here, too! Check out these diabolical ideas:

For fruit inspiration, you’ll love our:

All so adorable! Plus, we even have a whole showcase collection of Halloween Fruit Recipes, for even more ghoulishly fab suggestions to keep that sugar content in check while still creating celebratory magic.

For a savory idea, go with our Spooky Spider Halloween Appetizer Dip. So much fun – everyone will be digging in!

And, if your party’s guest list includes people with a variety of dietary needs, take a peek at our collection of Vegan Halloween Desserts. Besides being vegan (and vegetarian, of course), many of the recipes are also gluten-free and allergy-friendly, so anybody can enjoy them. Also some ideas there that are terrific for nut-free classroom parties, too!

Happy Halloween, everyone!

I hope all your Halloween festivities are hauntingly delicious and extra spook-tacular!

~ by Shelley

The post 30+ Halloween Non-Alcoholic Drink Recipes (Mocktails, Drinks for Kids & More!) appeared first on Two Healthy Kitchens.

Rasta Pasta Recipe (One Pot!)

Shelley — Thu, 20 Jul 2023 12:26:04 +0000

~ An ingenious fusion creation, Rasta Pasta marries the flavors of Jamaican jerk chicken with a creamy pasta reminiscent of Italy’s alfredo dishes. {Yes … WOW!} Our recipe streamlines the process into an easy one-pot skillet dinner. And of course, you know we’ve got some sneaky strategies for making it healthier … but still 100% absolutely addictive! ~

This Recipe: • Can Be Made Ahead • Takes Just Over 30 Minutes •

There’s a reason that Rasta Pasta is sweeping the globe, and has even inspired an award-winning Colorado restaurant featured on Food Network.

This stuff is GOOD. And addictive. It’s edgy yet comforting … calm and creamy, yet punchy and zingy.

Ingenious and awesome.

But Exactly What IS Rasta Pasta?

Basically, it’s the delicious crossroads where spicy Jamaican jerk chicken and veggies meet up with a cozy bowl of creamy, alfredo-y pasta.

Variations and unique interpretations abound. Some sauces are less alfredo-creamy, and some versions use coconut milk or swap out the chicken for another protein like shrimp, or even a vegetarian option.

But overall, our interpretation here is fairly typical in terms of flavors. (With some easy, nutritious upgrades, of course)! We’re talkin’ …

Perfectly al dente pasta
Red, yellow and green peppers (which mirror the vivid colors in the Rastafari flag)
Tender, juicy Jamaican jerk chicken strips
All scrumptiously bathed in a lightly jerk-spiced cream sauce

Ahhhh yes … now you see what I mean by ingenious. This stuff is just alllll kinds of fantastic!

So, Does Rasta Pasta Actually Come From Jamaica?

Rasta Pasta really can trace its origin back to Jamaica.

Local Jamaican lore steadfastly attributes its creation to Chef Lorraine Washington in the town of Negril, on the island’s scenic western coast.

One Jamaican newspaper, The Gleaner, explains that Chef Wahington put together the pasta dish to feed hungry construction workers at Negril’s Paradise Yard Restaurant, back in 1985.

As the legend goes … the recipe’s vibrant green, yellow and red colors prompted one of the workers to christen Washington’s creation “Rasta Pasta” in a nod to the Rastafari flag. And, since Washington first made her soon-to-be-famous dish with fettuccine (instead of the now-common penne), those enthusiastic diners ran with the rasta theme even further … pointing out that the strings of pasta looked like Rastafari dreadlocks!

The bottom line: Chef Washington’s inventive Jamaican pasta recipe was one great big HIT. Washington put it on her restaurant menu, and a new foodie obsession was born!

Why Our Version Is the One That’ll Steal Your Heart

With so many different variations of Jamaican Rasta Pasta for you to try, why is this THE ONE? Glad you asked!

✔ Just One Pot, Friends!

Other recipes out there involve multiple cooking processes … like separately cooking the pasta, roasting or sauteeing the veggies, and cooking the jerk chicken. (I’ve seen one Rasta Pasta recipe with 15 steps. WHOA!)

That just feels like a lot of separate pots, pans, and cooking methods happening, in order to pull a supposedly “quick” dinner together. Lots of dishes to wash. Lots of things to coordinate at the hectic dinner hour (when you’re probably helping with homework or simultaneously doing laundry or paying bills … or … or … or … all.the.things …).

I’m a devoted, raving fan when it comes to one-pot pasta recipes. So darn easy!

(Pssssst … if you’re in the fan club, too, definitely also check out my recipes for One-Pot Creamy Cajun Shrimp Pasta and for One-Pot Whole-Wheat Pasta with Asparagus, Peas and Parmesan, or even our “almost-pasta” recipe for Cheesy BLT Pierogi Skillet!)

✔ And It’s Healthier, Too!

Lots of other Rasta Pasta recipes automatically reach for heavy cream – maybe 3/4 cup or more – in order to create that velvety, spiced alfredo sauce.

But as the Kitchn explains, the one-pot cooking method brilliantly creates a base for creamy sauces, since it retains the starch that the pasta releases during cooking. The starch in your pasta water acts as a thickener and a binding agent. It’s the perfect building block for a cream sauce … without the typical, naughty calories and fats!

Some nonfat milk and just a dab of reduced-fat cream cheese are all you need to elevate the cooking liquid to a velvety, alfredo-esque sauce mixture. (Plus, we stir in the common Rasta Pasta ingredient of parmesan cheese.)

So, yeah. There’s A LOT to love here!!

Now let’s get to the action … and actually make this glorious concoction …

How to Make This Easy Rasta Pasta Recipe

Ingredient Prep

There isn’t much prep work to be done (yay … easy!) – mostly just slicing up some veggies and chicken.

But, here’s the important thing: Some of the cooking steps of this recipe happen pretty quickly, so you’ll want to have all your ingredients prepped, measured and ready, before you fire up your stove to start cooking. (This is known as mise en place.)

Ingredient Tip: Pepper Colors

You’ll notice that I call for three different colors of bell peppers: red, green and yellow.

Again, that’s because those colors are a nod to the Rastafarian culture in Jamaica. So, as I mentioned before, that particular combination of colorful bell peppers is what gave this recipe its name. And, of course, the medley of three different colors is really pretty!

But, you can certainly go with the pepper colors you prefer, or whichever ones happen to be on sale at the market.

As you’re cutting your peppers, think of fajita-size, thin slices.

Similarly, for the chicken breasts, you want bite-sized strips about 1/2-inch thick and 3 inches long.

Prep-Ahead Tip

It’s easy to get your main ingredients ready in advance. You can cut your peppers, green onions, garlic and chicken breasts up to a day ahead. Refrigerate them separately (each in an airtight container) until you want to start cooking.

Once you’ve got all your ingredients ready, it’s time to bring this delicious dinner together!

Step #1

The first layer of Rasta flavors happens with the chicken.

You evenly sprinkle your chicken with 2 teaspoons of the Jamaican jerk seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.

NOTE that this is NOT all of the seasonings. You’re reserving some of the seasonings to add a second layer of jerk flavors to the pasta in Step #3!

Give the chicken a toss so that the strips are coated thoroughly and evenly with the spice mixture.

Step #2

Heat a tablespoon of oil in a nonstick, large skillet over medium-high heat.

Add the chicken strips to your pan, giving them a frequent stir so they cook evenly.

You want to cook your chicken until it’s just barely done (which should take about 4 minutes).

The key here is “just barely done.”

The chicken strips will continue to cook a little through residual heat while they’re covered and set aside, as you’re cooking the pasta. And they’ll also cook a bit further when you add them back into the pasta pan to finish the dish.

So right now, you want them to be just done or even very slightly under-done. That way, they’ll be perfectly tender and not overcooked when you serve the final dish.

Scoop your perfectly cooked chicken out of the skillet and keep it warm, off to the side. A plate that’s lightly covered with foil works great.

Step #3

Next, add your pasta to the skillet and top it with your pepper strips, green onions and garlic.

It’s important that the pasta goes in first, so it’s submerged under the veggies.

Now, remember the extra jerk seasoning, salt, and pepper you had left over, after you seasoned your chicken? This is where the extra seasonings come in, so you’re layering Jamaican jerk flavors all through the dish. (Yum!) Sprinkle them evenly over top of your pasta and veggies.

Then pour the chicken broth and milk into the skillet.

Stir everything just slightly, to combine it all a little bit and separate the pieces of pasta. BUT try really hard to keep the pasta at the bottom, submerged in the liquids. That’s key to getting properly cooked pasta in a one-pot pasta recipe like this one.

Cover the skillet and turn up the heat to bring your Rasta-inspired pot of deliciousness to a boil (this usually takes about 5-7 minutes on my stove).

Step #4

Once you’ve got it boiling, reduce the heat back down to about a medium-low or medium heat. You want to maintain a lively simmer, but NOT a hard, full, rolling boil.

Take a peek at your creation every so often, to be sure it’s not boiling too fiercely, and adjust the heat if you need to.

And, every so often, give it all a stir, remembering to keep the pasta as submerged as possible, with the veggies mostly on top.

The precise cook time depends on your brand of pasta. But for perfectly al dente penne, you’re looking at about 13-14 minutes (for whole-wheat pastas).

Step #5

Mmmmmmm … now we get into the creamy, alfredo-y, cheese-y stage. YES! This is where it really gets good!

Just a little cheesiness goes a long way, without piling on too many extra calories or too much unwanted saturated fat. No heavy cream (or even half-and-half) needed at all!

Stir in your parmesan cheese and just 2 tablespoons of the cream cheese until the cream cheese is melted and it’s all melded into a smooth sauce.

How Creamy Do You Want Your Sauce?

You can add one more tablespoon of cream cheese now, if you want to. But I recommend waiting to taste at the end before you decide if you even need that additional dollop of cheesiness.

My taste-testers couldn’t agree on whether they preferred this dish with 2 or with 3 tablespoons of cream cheese … so the choice is totally yours!

Step #6

Stir your chicken (plus any juices that have accumulated on the plate) back into the skillet full of pasta and veggies.

Cook it just briefly, only until the chicken is re-warmed and fully cooked.

Your Rasta Pasta will continue to thicken a bit upon standing, so it’s ok at this point if it still seems a tad runnier than you’re shooting for.

Also, before you take your skillet off the heat, it’s the perfect time to give your dinner a taste, so you can adjust it exactly the way you like.

Adjusting the Flavors and Spiciness of This Jamaican Jerk Chicken Pasta

It’s easy to tweak this Rasta Pasta recipe so the flavors are precisely what you and your own family prefer, whether that’s more boldly spicy … or more mild, rich and creamy.

Here are some tips:

• Tip 1: Spice It Up

You can definitely add more jerk seasoning if you’d like your Rasta Pasta to be kickier, with more of a bold Jamaican spin on your creamy pasta dish.

I’ve written the basic recipe so it has the signature kick you’d expect from a jerk chicken dish, but isn’t TOO spicy – and should be acceptable to most families and tastes.

But you can definitely dial up the heat!

In fact, we’ve actually used as much as 2 tablespoons of jerk seasoning for a nice kick – so there’s a lot of room for you to vary the heat here.

Alternately, if your family can’t all agree on how much kick they like, you can simply pass the bottle of jerk seasoning ’round the table, and let each person customize their own.

• Tip 2: Adjust the Salt

You may also need to add a pinch of salt, since various brands of jerk seasoning have different amounts of salt in them.

This recipe was extensively tested with McCormick’s Perfect Pinch Caribbean Jerk Seasoning, since I figure McCormick spices are fairly accessible to most American grocery shoppers.

• Tip 3: Make It Creamier

Lastly, if you stirred in just 2 tablespoons of cream cheese earlier in the recipe, now’s when you can opt to add one more tablespoon (for 3 tablespoons total).

Adding the third tablespoon will make your Rasta Pasta a bit more creamy and alfredo-y. And, it slightly softens and mutes the heat level, if you find that the jerk seasoning is actually too punchy for you.

How to Serve Your Rasta Pasta

Garnishes

I like to sprinkle an extra cascade of parmesan on top of my skillet meal, and toss on some sliced green onions for a nice pop of color.

But that’s totally optional, and your Rasta Pasta will be 100% delicious and awesome if you skip the garnishes and just dive straight on in there!

Side Dish Ideas

This one-pot skillet dinner is really a complete meal, all in one easy pan. You’ve got protein, whole grains and lots of veggies … you really don’t need anything else if it’s a busy night and you wanna keep things simple.

But, if you’d like to set out a couple extra sides, I’d recommend:

a crisp green salad
a vibrant mix of other veggies that won’t compete with the jerk flavors in your pasta
or a refreshing fruit salad to serve as a sweet counterpoint.

Try one of these delicious ideas …

Oven Roasted Vegetables Medley

Grape Salad with Cream Cheese-Vanilla Dressing

Spinach Salad with Apple, Cheddar and Smoked Almonds

FAQs At-a-Glance

Can I Use a Different Shape of Pasta?

Sure! Rasta Pasta recipes in the US commonly feature penne, but as I mentioned above, the original Rasta Pasta allegedly used fettuccine. You can experiment with different shapes like fusilli, rigatoni, or even spaghetti. But, you’ll likely need to adjust the cooking time (use the package instructions as a guide), and possibly slightly tweak the amount of cooking liquid.

Can I Use a Gluten-Free Pasta?

This is a trickier substitution than simply swapping pasta shapes. Like I discussed earlier in this article, a key to what makes one-pot pastas like this work so well is that wheat pastas release a certain amount of starch during cooking. That starch acts as a thickening agent to help create a silky, creamy sauce for this recipe. But, depending on what they’re made of, various types of gluten-free pasta can actually contain even MORE starch. I haven’t tested the full range of different gluten-free pasta options, and can’t vouch for how you may need to adjust this recipe (and specifically the amounts of liquids) when subbing gluten-free pasta.

Can I Make This Creamy Rasta Pasta Recipe Ahead of Time?

Yep – you sure can! It performs well if you gently rewarm it on fairly low heat (on the stovetop or even in the microwave), so the chicken doesn’t overcook and get tough. It’s a great recipe for when you want to make dinner earlier in the day (when you know you’re headed for a hectic weeknight and the dinner hour is gonna be craaaaaa-zy). Or if you love meal prepping and having terrific leftovers all week long!

Can I Adjust the Spice Level of This Jerk Chicken Rasta Pasta?

Definitely! I go into more detail in the article above, but the short answer is YES … you can adjust the amount of jerk Caribbean seasonings you use. In our testing, we settled on the amount written in the recipe card (3 1/2 teaspoons) as a fairly reasonable heat level most families would enjoy. But my family has made this recipe with as much as 2 tablespoons for a much more spicy Rasta Pasta. Note that the formulations (and spiciness) of different brands of jerk seasoning vary (we use McCormick). Alternately, if you find that your pasta is too spicy when it’s done cooking, try adding an extra tablespoon of cream cheese, which softens the Jamaican flavors and tones down the heat.

Can I Adjust the Creaminess of the Pasta Sauce?

Sure thing! As directed in the detailed instructions on the recipe card below, I recommend making the recipe with 2 tablespoons of cream cheese. Then, right before you take the finished meal off the stove, taste it to make adjustments – including making it creamier, by adding an extra tablespoon of cream cheese, if you’d like.

Now, there’s no need to book a trip to Jamaica, just to find yourself some amazing Rasta Pasta. (Although, hey, I’m sure not gonna stop you if you can make a Jamaican getaway happen!)

For sure … this recipe is about the easiest way to get some creamy jerk chicken pasta in your life ASAP.

With just one pot and such an improved nutritional profile, this recipe has everything that makes Rasta Pasta an enduring fan favorite. Plus, everything that’ll make you feel terrific about making it at home, for your own family, too!

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

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

Rasta Pasta Recipe (One Pot!)

Rasta Pasta combines tender Jamaican jerk chicken with Rasta-colored peppers in a creamy pasta sauce. Our version is healthier and super easy … all in just one pot!

• Can Be Made Ahead • Takes Just Over 30 Minutes •

5 from 13 votes

Pin Print Save Rate

Prep Time: 8

Cook Time: 27

Total Time: 35

Yield: 9 cups

Ingredients

1 pound boneless, skinless chicken breasts, cut into thin strips about 3" long x ½" thick
3½ teaspoons jerk seasoning, divided (see note)
1¼ teaspoons kosher salt, divided
¼ teaspoon black pepper, divided
1 tablespoon olive oil
8 ounces penne pasta (preferably whole wheat)
1 medium green pepper, thinly sliced (to equal about 1½ cups)
1 medium red pepper, thinly sliced (to equal about 1½ cups)
1 medium yellow pepper, thinly sliced (to equal about 1½ cups)
⅓ cup thinly sliced green onions (plus more for garnish, if desired)
1 teaspoon minced garlic
1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
1¾ cups nonfat milk
¼ cup grated parmesan cheese (plus more for garnish, if desired)
2-3 tablespoons reduced-fat cream cheese (Neufchâtel cheese) (see note)

Instructions

Some steps of this recipe proceed rapidly, so it's best to have all your ingredients prepped and ready by the stove before you begin cooking.

—–

Sprinkle chicken strips with 2 teaspoons jerk seasoning, ¼ teaspoon salt, and ⅛ teaspoon black pepper, tossing to coat evenly and thoroughly.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken pieces to the pan and cook, stirring frequently, until the chicken is just barely done (about 4 minutes). Remove chicken from pan and keep warm.
Add pasta to the pan and top with pepper strips, green onions, and garlic. Sprinkle remaining jerk seasoning, salt, and black pepper over top. Then pour in broth and milk. Stir slightly to combine a little, while trying to keep pasta submerged. Cover the pan and increase heat to bring it to a boil.
Once it comes up to a boil, reduce the heat to about medium or medium-low, to maintain a lively simmer (not a full, hard, rolling boil). Continue cooking, covered, but stirring occasionally and trying to keep the pasta mostly submerged, until the pasta is tender (which generally takes about 13-14 minutes for whole-wheat pastas, depending on your brand of pasta).
Add parmesan cheese and 2 tablespoons cream cheese, stirring to melt the cream cheese and distribute both cheeses evenly.
Return chicken (and any accumulated juices) to the pan and stir through, cooking just until chicken is re-warmed. (Note that this recipe will continue to thicken a bit upon standing.) Taste and adjust the salt, jerk seasoning, and cream cheese as desired (see notes below).
Serve pasta garnished with extra sliced green onions and parmesan, if desired.

Notes

Adjusting jerk seasoning and salt: Various brands of jerk seasoning have different spice blends, amounts of salt, and heat levels, so you may need to tweak the exact amount of jerk seasoning to taste, as directed in step #6. We sometimes like to add up to an extra 2½ teaspoons (for 2 tablespoons total). You can also pass extra jerk seasoning at the table, so everyone can adjust their own spice levels. (This recipe was tested multiple times using McCormick’s Perfect Pinch Caribbean Jerk Seasoning.) You may also need to add an extra pinch of salt, to taste, depending on the formulation of your spice blend.

Adjusting cream cheese amount: Our taste testers were divided on whether they slightly preferred using 2 tablespoons of cream cheese or 3. I recommend starting with 2 tablespoons and adding the third tablespoon at the end of cooking (as directed in step #6), if you’d prefer a richer, thicker, creamier sauce. Adding the third tablespoon will also slightly soften and mute the jerk seasoning flavors.

Make-ahead tips: This recipe can be made ahead and reheated (on the stovetop or even in the microwave), and it’s good for leftovers a day or two later. The key is to rewarm it gently over a low heat, just until heated through, so the chicken doesn’t overcook when being reheated.

Nutrition

Course: Pasta

Cuisine: Jamaican

Diet: Low Fat

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

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

In researching Rasta Pasta recipes and the dish’s history, I surveyed numerous other websites, before settling on which ingredients should be included, and bending more typical recipes into my easier one-pot method and my healthier, more nutritious eating goals. I’d be remiss if I didn’t give a nod to Little Sunny Kitchen, Delish, and A Hedgehog in the Kitchen, for serving as inspiration in creating my own version of this beloved recipe.

The post Rasta Pasta Recipe (One Pot!) appeared first on Two Healthy Kitchens.

10 Deliciously Easy Baked Swordfish Recipes

Shelley — Fri, 23 Jun 2023 21:30:37 +0000

~ Baked Swordfish Recipes might seem like a fancy indulgence. And for sure – these recipes are impressive enough for guests! But they’re also quick and simple enough for even busy weeknights. From swordfish steaks crowned with all sorts of toppings … to clever rollups, fun parchment packets, and even kabobs! ~

Need a quick-cooking dinner idea? Try baked swordfish!

Wanna get your family to eat more fish (but they’re hard to convince)? Swordfish for the win!

Or maybe you need a company-worthy meal that feels elegant and swanky but is secretly soooo easy-peasy? Yup … you know what I’m gonna say: SWORDFISH!

Pop it in the oven, and an impressive dinner will be ready in no time!

Why You’ll Love Baked Swordfish

• It’s Mild and Delicious

The biggest allure of swordfish is what it tastes like. It’s a mild white fish with a subtle, somewhat sweet taste that’s generally considered to be less “fishy” than other fish. Plus, its high oil content helps keep it moist once it’s cooked.

And, rather than being lightly flaky like many other types of white fish, it’s a firm fish with a satisfying, meaty texture that’s sometimes compared to beef steaks.

All that is precisely why these baked swordfish recipes are a great option for people who don’t think they like fish – a terrific first step in eating more fish and seafood!

• It’s Adaptable

I adore cookbook author Carla Snyder’s description of swordfish as the “Little Black Dress of the sea” because it’s so elegant and “easy to accessorize.”

Basically, its mild flavor and dense, meaty texture make it a wonderful blank canvas for all sorts of marinades, toppings and flavor combinations.

• It’s FAST and EASY

Baking swordfish in the oven is an ideal year-round technique that’s both simple and speedy. In fact, most baked swordfish recipes promise that dinner will be on the table in 30 minutes or less – usually with very little actual hands-on time.

It’s a quick option for busy weeknights, but also a slam dunk for harried hosts trying to pull together an impressive meal without a lot of fuss.

No matter how or when you serve it, baked swordfish is an easy option with practically endless possibilities! Here are just 10 fantastic ideas to get you started ….

10 Oven Baked Swordfish Recipes

Photo Credit: 2sistersrecipes.com

Easy, Lemony Baked Swordfish

With only 5 minutes of prep, this recipe is a lifesaver on hectic evenings! A quick marinade with lemon juice and garlic powder infuses great flavor, elevated by green onions and a touch of white wine. Recipe creators Anna and Liz promise that it turns out flaky, amazingly juicy, and yummy every time!

Photo Credit: smellslikedelish.com

Broiled Swordfish Kabobs

Swordfish is great for kabobs, since it holds up well on skewers. And the bonus here is that you can easily broil them year-round on a baking sheet in your oven – no need to fire up the grill! The meaty fish is quick-marinated alongside chunks of pineapple, red onion, and red bell pepper in a vibrant mixture of cilantro, lime, and soy sauce, and then threaded onto skewers with cherry tomatoes. Serve up your fabulous kabobs with a bed of rice and a squeeze of lime for an impressive dinner that's bursting with terrific flavors and textures!

Photo Credit: www.runninginaskirt.com

Blackened Swordfish

With only 4 ingredients, this easy swordfish recipe is the key to a fast, healthy, flavorful dinner that you can make in 15 minutes flat! The meaty fish combines perfectly with the rich blend of blackening seasonings for a cajun-inspired dinner that'll have everyone asking for seconds.

Photo Credit: memoriediangelina.com

Involtini di pesce spada (Swordfish Rolls)

A savory filling of breadcrumbs, garlic, raisins, pine nuts and minced parsley is wrapped inside thin swordfish cutlets before being nestled in a baking dish for a quick trip through the oven. It looks so upscale, yet the cooking process is surprisingly fast! Plus, there are yummy ideas for variations, like adding grated cheese or subbing out the raisins and pine nuts for more traditional capers and olives.

Photo Credit: www.seasonedkitchen.com

Oven Baked Swordfish en Papillote

Cooking your swordfish en papillote (in a packet made of parchment paper or foil) seals in moisture to steam the delicious fish so it's tender and juicy. Fresh rosemary, lemon zest and a lemony balsamic vinegar marinade add layers of scrumptious flavor for a dish that's easy enough for busy weeknights, yet special enough for company. The fresh swordfish topped with lemon slices is such a pretty presentation, and opening the packets tableside adds fun, dramatic flair!

Photo Credit: www.wellseasonedstudio.com

Baked Swordfish with Confit Tomatoes

Swordfish steaks bake to perfection over white beans, fresh corn and homemade tomato confit. Red onions, oregano, and fresh thyme and basil amp up the vibrant, fresh notes in this one-pan meal. (Note that the post mentions you can use raw cherry or grape tomatoes and a few cloves of garlic in place of the homemade confit for an even faster dish with less intense flavors.)

Photo Credit: somethingnewfordinner.com

Baked Swordfish with Mushrooms, Lemon and Capers

Swordfish is beautifully seared in a cast iron pan or indoor griddle, and then quickly finished in a preheated oven. It's draped with rich, wine-sautéed mushrooms, briny capers, and a sprinkle of fresh parsley. Fresh lemon wedges are an ideal finishing touch. So satisfying and impressive enough for guests, yet it's entirely ready in just half an hour!

Photo Credit: www.askchefdennis.com

Ginger Garlic Swordfish

Oven roasted swordfish is crowned with a rich compound butter featuring fresh ginger, red pepper flakes, chopped Italian parsley, grated lemon peel, and minced garlic. Recipe creator Chef Dennis Littley says that it's amazingly delicious and so very easy to make – a restaurant-quality recipe that actually tastes even better than the fish at your favorite seafood restaurant!

Photo Credit: eatsimplefood.com

Swordfish with Peach Pecan Salsa

This recipe is sweet, savory and juicy – especially with a perfectly ripe summer peach! Toasted pecans add terrific crunch and are a cinch to toast on a sheet pan in the same oven you'll use for the fish. A simple yet delightfully unique preparation!

Photo Credit: thishealthytable.com

Lemon Baked Swordfish with Shallots

The subtle, buttery flavor of swordfish pairs perfectly with bright citrus. Thin slices of fresh garlic cloves and shallots add extra flavor and are so pretty sprinkled on top of the swordfish, with fresh lemon slices served alongside! And the suggestions of optional spices and fresh herbs let you customize the final flavors. With just 10 minutes of hands-on time, this recipe is on the table in under 30 minutes!

What Should I Serve with My Baked Swordfish?

Tailor your side dishes to the flavors of the marinades, sauces or spices in the swordfish recipe you choose.

For example, if you’ve got a Mediterranean vibe going, this Quinoa Salad with feta, olives and sun-dried tomatoes might be perfect! This Tuscan Kale Salad would be a good choice, too.

Want more of an Asian flair in your menu? Try these 5-Minute Asian Sugar Snap Peas or even fun little Shishito Peppers as a starter.

You get the idea! Build your sides around the flavors you want to highlight from your main course.

Or, for simple flavors that’ll go with practically any baked swordfish recipe, try one of these favorite side dishes:

Blistered Green Beans

Oven Roasted Vegetables Medley

Easy Oven Roasted Asparagus

Oven Roasted Carrots

Is Swordfish Healthy?

There are lots of nutritional benefits to swordfish. First, it’s a great source of protein. And it offers minerals like potassium and selenium (that provide benefits such as protecting against free radicals), and is a terrific source of vitamins D and E. It’s also a good source of omega-3 fatty acids.

Plus, as I mentioned before, swordfish’s steak-like texture and unassertive flavor make it an excellent first step for people who are trying to gain the health benefits of incorporating more fish and seafood into their diets, but aren’t really sure they like fish.

However, as the FDA explains, the main concern comes in for pregnant women (or those who may become pregnant), women who are nursing, and for young children. That’s because swordfish are very large, very long-lived predators. Their age and diet allows them to accumulate higher levels of mercury than are found in many smaller types of fish, which can be harmful to an unborn baby or young child.

And, although WebMD points out that cooking swordfish reduces its mercury content by up to 30%, it’s still advisable for vulnerable individuals to choose an alternative protein. For more information, check out this FDA article or this Healthline article.

FAQs At-a-Glance

Besides Cooking Swordfish in the Oven, Are There Other Ways to Prepare It?

Sure! With its meaty texture, swordfish is also a great candidate for grilling. And it’s fast to cook in a hot pan on the stovetop, too. Try this Grilled Swordfish with Oranges and Fennel, this Grilled Swordfish marinated in soy sauce, vinegar, garlic and oregano, or this Pan-Seared Swordfish with a Lemon and Wine Rosemary Sauce.

What Is the Darker Area in My Swordfish?

As Elise at Simply Recipes explains, that’s just a bloodline, which isn’t harmful and doesn’t need to be removed. However, because that darker section of a swordfish steak tends to have a stronger flavor, you can opt to remove it if you prefer.

What Can I Substitute for Swordfish?

Swordfish can be a bit pricier and more difficult to find than some other fishes. Although the ideal substitute will depend on the specific baked swordfish recipe you’re preparing, your best bet will be in selecting a firm-textured, mild-tasting fish. Food Network suggests that some good options include halibut, mahi-mahi, tuna or even salmon.

With its mild, adaptable flavor and its high-end reputation as a meaty alternative to beef steaks, swordfish is an ingenious way to make any meal feel a little special, a little luxurious.

Yet, with such easy prep and fast cooking times, baked swordfish recipes are just as perfect for fast weeknight dinners as they are for impressing company.

Pick one of these new recipes to try this week, and surprise your family and friends with how much they just might actually LOVE eating fish!

More Fish Recipes You’ll Love!

Pssssst … already a fan of fish? We sure are! And we have lots more great inspiration for delicious, healthy fish and seafood dinners. Try:

See All Our Fish Recipe Ideas!

~ by Shelley

The post 10 Deliciously Easy Baked Swordfish Recipes appeared first on Two Healthy Kitchens.

Easy Red Wine Vinaigrette

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

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

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

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

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

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

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

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

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

Oh, it’s so bold, so zesty … SO GOOD!

A perfect combination that packs so much flavor.

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

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

You will be, too!

Why You’ll Love This Red Wine Vinegar Dressing

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

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

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

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

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

Win, win, win!

How This Homemade Vinaigrette Is Healthier

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

#1 Less Oil

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

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

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

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

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

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

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

Yeah … WOW.

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

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

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

#2 You Get to Control What’s in There

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

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

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

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

How to Make Your Yummy Red Wine Vinaigrette

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

There is literally 1 step here.

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

Step #1 (aka The ONLY Step)

Whisk everything together.

Did ya get that???

That’s all there is to it!

How to Serve Your Vinaigrette

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

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

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

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

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

Shaking It Up

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

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

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

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

But honestly, I never really bother with that.

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

Making Your Vinaigrette Ahead of Time

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

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

FAQs At-a-Glance

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

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

Do I Have to Use Smooth Dijon Mustard?

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

How Should I Store Red Wine Dressing?

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

How Long Does Red Wine Vinaigrette Keep?

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

Can I Tinker with the Flavors and Customize This?

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

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

Luckily, it’s a snap to whip up.

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

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

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

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

Easy Red Wine Vinaigrette

Yield: 14 tablespoons (a scant 1 cup)

Prep Time: 3 minutes

Total Time: 3 minutes

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

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

Ingredients

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

Instructions

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

Notes

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

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

Nutrition Information:

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

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

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

17 Easy Instant Pot Frozen Chicken Recipes

Shelley — Tue, 16 May 2023 15:50:41 +0000

~ Instant Pot Frozen Chicken Recipes are a quick and easy answer to “What’s for Dinner?” No need to thaw that chicken, either. Just toss it in, and dinner will be ready in no time! From frozen chicken breasts to thighs to a whole chicken … lots of delicious recipe ideas for whatever you’ve got in the freezer! ~

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

You can use your Instant Pot to cook whatever part of the chicken you happen to have in your freezer: from frozen chicken thighs or whole legs to drumsticks or breasts. Boneless or bone-in. Skin on or off.

You can even cook an entire frozen chicken in your Instant Pot!

And you can keep it all super basic if you want plain chicken to add to other recipes. (Which is terrific for meal prep.)

Or you can venture into all sorts of seasonings, spices and sauces.

Cooking frozen chicken in the Instant Pot gives you so many yummy options … so very easily!

Pick one of these terrific recipes to try tonight, and you’ll see exactly what I mean!

(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!

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!

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!

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!

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!

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?!?

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!

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!

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.

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!

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).

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!

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.

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.

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?!?

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!

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!

FAQs At-a-Glance

Is It Safe to Cook Frozen Chicken in the Instant Pot?

According to the USDA, it is safe to do so (but only in the pressure cooker mode – not while using the slow cooker mode). The reason for this is that pressure cookers (and electric pressure cooker models like the Instant Pot) cook food fast enough that it doesn’t linger too long in the “danger zone” and potentially become unsafe to eat. You can read more about this (including specific tips for success) in the article “Can You Cook Frozen Chicken in an Instant Pot?“.

Do I Need to Thaw Chicken Before Cooking It In the Instant Pot?

Nope! There’s no need for that extra step. As you can see from the recipes showcased here, you simply put the still-frozen chicken right in the Instant Pot (with your liquid and any other cooking ingredients) and start the pressure cooker. Easy!

Can I Add Other Ingredients to the Instant Pot When Cooking Frozen Chicken?

Definitely! You generally need about 1 cup of liquid (whether that’s a cup of water, chicken broth, fruit juice, etc.). You can also add seasonings, veggies, sauces and other ingredients to cook right along with the frozen chicken.

How Long Does It Take to Cook Frozen Chicken in the Instant Pot?

That can vary widely, depending on the size and amount of chicken. For example, a few frozen chicken tenderloins will cook fairly quickly (in just a few minutes) compared to a whole chicken (which will take 30-60 minutes depending on size). In general, you simply add a few extra minutes to the cooking time if you’re using frozen chicken in a recipe instead of fresh/thawed chicken.

How Can I Tell If My Chicken Is Cooked?

The best way to ensure your frozen chicken has cooked completely in your Instant Pot pressure cooker is to use a meat thermometer and check the internal temperature. Chicken should be cooked to 165°F (according to the USDA). Be sure to test the thickest part of the meat, away from the bone.

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.

55 Unique Tacos: Recipe Ideas to Level-Up Taco Night!

Shelley — Sat, 29 Apr 2023 13:57:55 +0000

~ Tired of the regular ol’ taco night routine? {*yawn*} With 55 truly unique Tacos Recipe Ideas to choose from, your taco dinners will never be boring again! Perfect for creative family meals or extra-fun taco party buffets. Take your taste buds on a wild ride with excitingly different taco recipes that are guaranteed to level-up your fiesta vibes, anytime! ~

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!

Oh, sure. There are still plenty of beef tacos. But they’ve gone in tempting new directions. (Asian fusion, anyone?) Plus, there are fun ideas for spiffing up chicken. And even more exotic tacos like bison, venison and elk!

And veggies? Yeah … we’ve got ’em! From BBQ cauliflower to crispy chickpeas and beer-soaked sweet potatoes. Livin’ on the edge with kicked-up lentils and jackfruit, too. With practically every type of slaw, salsa and garnish you can imagine. Whether you’re vegan, vegetarian, or just a veggie lover like me, there are so many ideas that’ll make you rethink your taco nights (again and again)!

And of course, there are mahi mahi, shrimp, lobster and tilapia tucked into our list. With sauces and marinades and spice rubs to make them shine like never before.

Breakfast and dessert tacos, too! (I am totally not kidding. They’re so brilliant – you’ll love ’em!)

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

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!

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!

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!

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.)

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?!?

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!

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!

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!

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.

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!

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.

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!

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!

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!

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.)

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!

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!

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.)

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.

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.

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!

"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.

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!

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!

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!

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!

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!

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!

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.

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.

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.)

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.

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!

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"!

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!

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.

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.

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!

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!

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!)

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!

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!

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.

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.

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.

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!

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!

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.

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!

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).

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!

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.

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.

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!

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!

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 …

Chicken Taco Casserole from Paige at A Paige of Positivity
Taco Zucchini Boats from Taryn at Joy Filled Eats
Easy Air Fryer Taco Lasagna from Bintu at Recipes from a Pantry
Taco Stuffed Sweet Potatoes from Chelsea at Mae’s Menu

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.

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Mexican Chicken Fajita Casserole

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Ingredient Prep

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Adjusting the Flavors and Spiciness of This Jamaican Jerk Chicken Pasta

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