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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.

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.

Peanut Butter Tortillas

Shelley — Thu, 17 Aug 2023 12:59:04 +0000

A New Twist on an Old Favorite!

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

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

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

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

Sure is! And hey – why not?!?

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

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

So, What’s in This Unique Tortilla Sandwich?

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

Creamy, melty peanut butter is studded with fillings like …
Fresh, sweet-tart strawberries (or you can try bananas)
Crunchy sliced almonds (or other nuts)
And just a hint of coconut, if you’d like
… All held together inside a perfectly seared, crispy tortilla.

It is so, sooooo good!

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

A Perfect Combination of Two Favorites!

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

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

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

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

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

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

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

How to Make A Peanut Butter Tortilla

The preparation is super simple, I promise.

Step #1

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

Equipment Tip: Pans … and Beyond!

This recipe works well with a cast iron griddle pan, a full-clad skillet, or a nonstick skillet – use what you’ve got. Just be sure not to preheat a nonstick pan on high heat.

Also – many of you out there may have other ways of making toasty tortilla sandwiches – in the oven, toaster oven, outdoor grill or even (for gadget lovers!) in a quesadilla press.

Do whatever works for you!

Step #2

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

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

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

Ingredient Tip: Choosing Your Natural Peanut Butter

We don’t usually specify brands, but we do have a little tip for this recipe.

In our own kitchens (and during recipe testing), we generally use either Jif Natural peanut butter or Smucker’s Natural. They have slightly different ingredients and nutritional profiles, and they also have different consistencies.

For this quesadilla, we highly recommend choosing the Jif Natural (hmmmmm … does that ring a bell … “Choosy moms choose Jif”???). The Jif is a bit less dense, so it easily takes on a happy, ooey-gooey consistency inside a warm, toasted tortilla.

Steps #3 and #4

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

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

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

The important key here is a really hot skillet and a fast sear.

The tortillas should have a slightly crunchy exterior, but still be really tender and soft inside. And the fillings should be just barely turning warm and melty, but the fruit should still be fresh and firm.

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

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

Customize Your Peanut Butter Tortillas in Lots of Ways

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

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

Want more peanut butter? Extra strawberries?

Go for it!

How about adding some bananas? Mmmmmmm … sounds great!

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

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

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

The No-Cook Option

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

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

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

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

Packed Lunch Tip

This “no-cook” option works great for packed lunches for the school year. (Or for you to tote along to the office!)

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

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

FAQs At-a-Glance

Do You Have to Use Whole Grain Tortillas and Natural Peanut Butter?

No, you don’t have to – these “quesadillas” will be delicious with white flour tortillas and typical peanut butter. But we definitely recommend going for the nutrition boost wherever possible!

What Can I Use Instead of Strawberries?

No fresh strawberries in the fridge? No problem! As mentioned above, this recipe is super adaptable. Try other fruit like sliced bananas … or even dried fruits. You can also try swapping in different nuts or omitting the coconut. Get creative!

Help! My Tortillas Are Tough and My Berries Are Mushy. What Went Wrong?

The key to this recipe is cooking your Peanut Butter Tortillas hot and fast, so the outside gets a nice, golden sear while the inside of the tortilla and all the yummy fillings are JUST barely cooked. You want the inside of the tortilla to still be soft, the peanut butter to be a little melty, and the strawberries to be fresh and firm and vibrant (not soggy and overcooked).

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

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

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

Well, hey … now YOU do!

~ 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!

Peanut Butter Tortillas

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

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

5 from 9 votes

Pin Print Save Rate

Prep Time: 7

Cook Time: 2

Total Time: 9

Yield: 4 quesadillas

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Course: Sandwiches

Cuisine: American

Diet: Vegetarian

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

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

The post Peanut Butter Tortillas appeared first on Two Healthy Kitchens.

Can You Cook Frozen Chicken in an Instant Pot?

Shelley — Wed, 28 Jun 2023 14:25:14 +0000

~ Instant Pots do so many things really, really well. But can you cook frozen chicken in the Instant Pot? (And what about other meats?) Here’s what you need to know … with plenty of tips to ensure success! ~

Like lots of other people, you might be wondering if you can use your handy-dandy Instant Pot to cook frozen chicken (or other meats). Specifically, that breaks down to two questions:

1. Is it SAFE to cook frozen chicken in an Instant Pot?

2. And does it actually work well?

Spoiler alert:

Yes! You absolutely can put frozen chicken in your Instant Pot. Not only is it safe, but it also works beautifully! Read on for all the details, tips and recipe ideas …

Because – seriously – how great is this?!?

Maybe you forgot to get your meat out of the freezer to thaw last night, and now it’s almost dinnertime and you’re desperate to pull a meal together. (I mean, who hasn’t been there before???)

No problem. That amazing pressure cooker there on your counter is ready and waiting with a solution!

Or maybe frozen chicken breasts are on sale at the grocery store today, and you’d love to score big savings without messing around with the thawing step.

Hey hey … grab up that bargain and turn it into a quick dinner! (In fact, you might wanna nab some extra frozen chicken whenever you see a good deal, and just keep it on hand in the freezer. Smart!)

So let’s break this down into what you need to know …

Is It Safe to Put Frozen Chicken in Your Instant Pot (Without Thawing)?

If you’ve read our super-popular article about whether it’s ok to use frozen meat in a Crock-Pot, then you know frozen meats don’t work well in every cooking application, without being safely thawed first.

The main issue revolves around how long the meat hangs out in the “Danger Zone.” That’s the temperature range between 40°F and about 140°F (according to the USDA) where bacteria can rapidly grow, multiply, and produce toxins that could potentially make someone sick.

If your frozen meat will take too long to move through the Danger Zone as it cooks, it can open the door for food-borne illness, since bacteria can double every 15-20 minutes in the Danger Zone.

Luckily (unlike other cooking methods such as your Crock-Pot) an Instant Pot cooks very quickly – which means it will rapidly get frozen meat to a safe temperature, past that dreaded Danger Zone.

The Bottom Line on Safety

Even the USDA agrees that it’s safe to cook frozen meats in an electric pressure cooker like an Instant Pot.

Ok, but that brings us to the second question …

Does It Actually Work Well to Use Frozen Chicken in a Pressure Cooker?

Yes! It actually can work very, very well to use your Instant Pot for quickly cooking frozen meat – without any need to thaw it first!

BUT …

There are a few tips that will help ensure the very best outcome – whether that’s a deliciously juicy chicken breast, easily shreddable chicken for your weekly meal prep, or just an easy way to adapt your favorite Instant Pot recipes so you don’t have to waste time with thawing the meat first.

Here are a few key tips to help you out …

Tip #1 – Your Chicken Will Take Longer to Cook.

It might seem obvious, but it’s important to remember that any recipe you’re cooking with frozen meat (rather than fresh/thawed meat) will need extra cooking time.

For just a pound or two of frozen chicken breasts, for example, I’ve found that adding just 5 extra minutes may be all you need (as with my recipes for Instant Pot Chicken Tacos and Instant Pot BBQ Chicken).

Adding just 5 minutes to the cooking time for my family-favorite recipe for Instant Pot Chicken Tacos allows me to use frozen chicken breasts (instead of fresh) – straight outta the freezer – without any other changes to the recipe. A super-easy, last-minute dinner is ready in no time!

Note, though, that depending on the size and type of meat you’re cooking, you may need anywhere from 50%-100% more time for some meats.

You can find recipes that are tested and written specifically for using frozen chicken, so they likely will already have factored in that additional time for you.

Adapting Existing Recipes (Written for Fresh Chicken)

But, if you’re trying to adapt a recipe that’s written for fresh/thawed meats, you’ll need to figure out how much time you need to add. This varies by recipe and the quantity or type of meat. (But here’s a free, handy time chart that’ll give you a rough idea of timings, to get you started.)

In general, the main adjustment you’ll need to make to a recipe is simply the amount of time needed. You typically won’t need to make other changes – and will usually still follow a recipe’s directions about things such as selecting a high pressure setting, and about choosing a natural pressure release vs. a manual/quick release. You’ll also still need to add the amount of water specified in the original recipe to the bottom of the pot (which is usually at least a cup of water, chicken broth, or other liquid).

Tip # 2 – Your Instant Pot Will Take Longer to Come to Pressure.

Various factors can affect how long it takes for a pressure cooker to come up to pressure, seal, and then actually begin the cooking time. One of those factors is the temperature of the ingredients.

Not only will frozen meats require additional cooking time (as mentioned in Tip #1 above), but the colder ingredients mean that your Instant Pot will also take a little bit longer to come up to pressure and begin that cooking time.

In my testing with frozen Instant Pot chicken breast recipes, I’ve found that this is generally just an extra 4-6 minutes. But again, larger amounts or cuts of meat will likely need even more time.

Tip #3 – Smaller, Separate Pieces Will Cook Better.

I recommend starting with individually frozen chicken pieces. (Or smaller cuts or pieces of other meats.)

When chicken is frozen all together in one large chunk, it generally won’t cook very evenly or turn out as well.

If you do happen to have an enormous block of frozen-solid chicken pieces, I’d suggest gently and safely thawing them until you can break them apart.

Tip #4 – You Can Cook Any Part of the Chicken (and Even a Whole Frozen Chicken)!

Ok ok … I know I just said that smaller pieces of frozen chicken will work better than a big, frozen-solid hunk of meat.

But, if you think about it, a frozen chicken isn’t exactly a solid brick, since it has an open interior. Maybe that’s why recipe after recipe excitedly proclaims that you can, in fact, cook an entire frozen chicken in your Instant Pot (if your IP model is big enough, of course)!

From frozen chicken breasts to thighs, whole legs, tenders … even the whole chicken. You really can cook any part of a frozen chicken in an Instant Pot, without any thawing at all!

Grab pressure cooking recipes for virtually every part of the bird in our yummy collection of Instant Pot Frozen Chicken Recipes!

Tip #5 – You Can Always Check the Temperature with a Thermometer.

Nobody wants to eat raw chicken … and of course, it’s just not safe.

The best way to ensure that your frozen chicken has thoroughly cooked through is to use a meat thermometer to check that the internal temperature of the chicken has reached the USDA-approved temp of 165°F. (Remember to check in the middle of the thickest portion of the chicken.)

What if your chicken hasn’t quite gotten up to temp? You can simply nestle it back into your pressure cooker’s inner pot and restart the cooking for just a little bit of extra time.

Don’t Use Your Instant Pot’s Slow Cooker Setting for Frozen Chicken!

All of this discussion about cooking frozen chicken (or other types of meat) in your Instant Pot refers specifically to using your Instant Pot as a pressure cooker.

Just as it’s not safe to cook frozen meat in a Crock-Pot, it’s similarly not considered safe to use your Instant Pot’s slow cooker function for cooking frozen meats.

Always stick with the pressure cooker function if your meat is frozen.

Okay! So you’ve got that frozen chicken … and now you know all about how to cook it up beautifully in your Instant Pot. All you need now are some fabulous recipes.

You know I’ve got ya covered …

Instant Pot Chicken Recipes … From Frozen!

Instant Pot Chicken Tacos

Carolina-Style Instant Pot Shredded BBQ Chicken Sandwiches

17 Easy Instant Pot Frozen Chicken Recipes

More Instant Pot Info and Recipes

New to using an Instant Pot? Or maybe you’re trying to decide which one to buy?

We can help with that, too!

Check out one of these helpful articles for more tips and information about choosing the right Instant Pot for you, what things it does well (like cooking frozen chicken!) and what it doesn’t, plus ideas about alllllll the things you can use your Instant Pot for!

Plus, we’ve got lots of recipe ideas for you, too. Delicious soups, stews and chilis – and even Thanksgiving dinner recipes in the Instant Pot!

See More Instant Pot Ideas & Recipes HERE!

~ by Shelley

The post Can You Cook Frozen Chicken in an Instant Pot? 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.

25 Best Recipes of the Decade

Shelley — Tue, 18 Apr 2023 12:49:19 +0000

The Top Healthy, Easy Recipes from Our First 10 Years

~ Time for a celebration! It’s our 10th anniversary of sharing our favorite easy, healthy recipes with millions of readers and loyal fans (yes, that means you!). In honor of the occasion, we’ve compiled a list of the top 25 most popular, very best recipes from the entire decade. So, did your faves make the list? And which must-try recipes did you miss along the way?? ~

Ten years ago, my dear friend Gretchen and I pushed “PUBLISH” on our very first recipe. (Which, BTW, clocks in at #10 on our list below – it’s a superstar fan favorite that’s stood the test of time!)

Then, I’m certain we squealed and jumped around her kitchen. Felt excited and a smidge terrified all at once. And popped some champagne, even though it was the middle of the day and we weren’t actually going to drink more than a sip or two. (Because now we REALLY had work to do!!)

We’d already worked so hard, though, just to get to that moment.

In fact, our new little site had been over six months in the making by that point – because we wanted to get it all absolutely right before we sent our first recipe out into the world to you.

Getting Recipes Absolutely Right … for You

A lot has changed since that first excited-nervous-OMG-we’re-actually-doing-this day.

And a lot has stayed very much the same.

Mainly, we still work exhaustively to make sure we get our recipes absolutely right for you. To be sure that you’ll love them as much as we do. And that you’ll have all the handy tips and tricks we learned as we tested, tested and re-tested every single one.

Now, more than ever before, it’s important to know you can trust a recipe you want to try.

The Internet is crowded with recipe-babble, including plenty of recipes that nobody actually ever tested at all. Or that some start-up website bought in bulk. Or that somebody flat-out stole, without ever checking to see if the recipe was any good.

Small wonder that, so many times, they don’t turn out like they should.

Over an entire decade, our mission has remained unwavering and crystal clear: To bring you fully tested (by us!), tried-and-true recipes you can rely on.

Recipes that are easy enough to fit into your busy, go-go-go lifestyle.

That are healthy enough that you can actually feel good about sharing them with people you love.

And … most of all … recipes that taste delicious!

It’s a Lot to Celebrate!

Cheers to 10 wonderful years together, my friends!

There’s so much to celebrate. So many delicious ideas we’ve shared throughout the last 10 years. Literally hundreds of recipes that we truly love (and that now you do, too).

But I’ve picked just 25. Which was hard, since that leaves out so many, many really great ones … but I had to draw the line somewhere!

So, out of the hundreds we’ve published over the last decade, here are the 25 blockbusters … the very best recipes that’ve topped the charts …..

25 Best Recipes of the Decade

3-Ingredient Crock-Pot Chicken Tacos

It's easy to see why this recipe first stole your hearts way back in 2014, and why it keeps winning raves as a go-to for busy weeknights, and for DIY taco bar parties. You only need 3 ingredients and 5 minutes of prep ... and your crock-pot cooks up a fantastic taco night that's all ready and waiting for you. Pssssst ... you can also make an Instant Pot version, too!

Easy Candied Pecans (Just 5 Minutes and 4 Ingredients!)

These super easy, not-too-sweet candied pecans are wonderful for snacking, or for sprinkling on top of salads (especially our Goat Cheese and Pear Salad that's hanging out in the #5 spot below). Great as little hostess gifts at the holidays, too! Maybe best of all, you don't even have to fire up your oven. Now, that's EASY!

Farmers' Market Overnight Breakfast Egg Casserole

My big, extended family goes all-in on holiday brunch buffets, usually with two or three breakfast casseroles as the centerpiece. This delicious recipe was my solution for keeping things satisfying and hearty, yet lighter, too! It delivers big flavors with Italian sausage, sharp cheddar cheese, and bountiful veggies. As a bonus, it uses shredded potatoes in its base instead of bread, so it also happens to be gluten-free – great for large gatherings where there are different dietary needs.

Healthy No Mayo Coleslaw

I specifically created this slaw to go with my North Carolina BBQ Chicken (which landed at the #15 spot below). Ditch the bottled dressing and make your own, with just a few simple ingredients! It's the perfect middle ground between creamy, deli-style coleslaws and tangy vinegar slaws ... and yes ... seriously fabulous with BBQ!

Salad with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing

Super fast to make, but truly special. I take this with me to potlucks and parties all the time, and it still wins raves every time, so I'm not surprised you guys love it just as much. The creamy goat cheese, juicy pears, sweet-tart cranberries and crunchy pecans are spectacular together – but honestly, the very best part is probably the dressing. A thousand, million times better than bottled. It's ok if you want to lick the plate. It happens.

Christmas Salad with Citrus-Champagne Vinaigrette

And while I make the salad above on regular repeat, this one is the gold standard for Christmas parties. It's truly fit for a celebration, especially if you shape it into a pretty wreath on a big platter. Serious showstopper, year after year after year!

Rotisserie Chicken Noodle Soup

This soup is super quick to make. But it's still comfort food through and through. The very best kind of comfort food – the kind you can make in under 30 minutes, with great shortcuts and make-ahead options. Because life happens fast. So dinner's gotta happen fast, too!

Easy Chicken Parmesan Wraps

And maybe dinner happens on the run at your house, while you're coordinating family schedules and trying to keep everyone nourished when nobody's mealtimes line up? Yeah. Been there. Soccer and band and track and Girl Scouts and ... and ... and ... All.The.Things. If you're nodding your head OMG YES, then this is for you. This is a grab-and-go meal you can whip up in about 15 minutes, and even stockpile in your freezer ahead of time. And it beats the pants off of the McDonald's drive-thru!

Crock-Pot Chicken Caesar Sandwiches

I know you guys love ultra-easy crock-pot recipes, especially seeing how there are six (YES ... SIX!) slow cooker recipes in this Top 25 Best Recipes list! This one channels the yummy flavors of a chicken Caesar salad, with a speedy homemade Caesar dressing made with ingredients you probably have on hand (and not a single raw egg or anchovy).

Peanut Butter Energy Balls

Ok, guys. Here it is. The Ball That Started It All (aka "Quick and Healthy Snack Bites"). The very first recipe we ever published, waaaaaaaay back 10 years ago. Easy, healthy, freezable, portable and just ... YUM. So YUM. This is the one people exclaim over, when they first meet me. The one people ask about and remember my website by. THE ONE. Sure, we've got 7 other Energy Ball recipes, and each of them is fantastic. But this one is the classic. Seriously – don't miss it. Bookmark it now!

Slow Cooker Chicken Burrito Bowl

Chipotle made burrito bowls famous, but you clearly love creating your own at home, too. And why not? This recipe is so darn easy in the slow cooker, and everybody 'round the table can top theirs off any way they please. What's not to love?!?

5-Minute Pepperoni Pizza Quesadilla

What could be better than combining two "junk" foods, in one healthier recipe? How about if it's still super delicious? And seriously fast (like, 5 minutes FAST)? Perfect! No wonder this simple recipe is such a fan favorite!

Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette

One of the earliest recipes we published, way back in 2013 – this was adapted from a recipe shared with me by my kiddos' preschool teacher. It instantly became one of my personal favorites ... and was clearly just as popular with all our readers, as well. Sure, it's fabulous as a salad. But it's also kind of like a really unique twist on "Cowboy Caviar," making it an outstanding appetizer dip with tortilla chips. Can't go wrong, either way!

4-Ingredient Chicken and Biscuits Homemade Dog Treats

I've published three different dog treat recipes, all 100% approved by our pup, Finn. These are simple to make, and they freeze great for long-term storage. And trust me, if your pooch is anything like our little guy, these'll be a HUGE hit! (Finn also recommends that you try our 2-Ingredient Frozen Dog Treats and our Sweet Potato Turkey Treats. Your pup will thank you!)

Crock-Pot North Carolina BBQ Pulled Chicken Sandwiches

These vinegar-y, North Carolina-style barbecue sandwiches were inspired by our seriously epic extended-family beach vacations along the Carolina shore. You can mix up the quick, 5-ingredient sauce right in your slow cooker ... super easy and insanely delicious! And, it's gotten resoundingly rave reviews, even from NC natives who grew up eating Carolina-style 'cue. A must-try, for sure! (Mmmmm ... and don't forget to serve these with the coleslaw up at #4 on our list.)

Crock-Pot Crazy Pineapple Chili

This unique chili has clinched the trophy at one chili cook-off after another. I love when readers send along notes that it's been a winner for them, once again! Sweet Italian sausage and pineapple join more typical chili ingredients to create a memorable flavor combination that people go crazy for. But don't wait until a chili competition rolls around – this recipe is a snap to make for dinner, even on busy weekdays!

Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic

This is one of those deceptively simple recipes: just a few ingredients add up to surprisingly big, big flavors! Total bonus that, with all those roasted veggies, it’s essentially a meal-in-one with no vegetable side dish needed, which makes it perfect for busy nights!

Easy Christmas Appetizer "Hummus Wreath"

Hummus is one of my favorite snacks, and always a go-to when I need a lightning-fast party appetizer. But for the holidays, it had to be a real showstopper, too. This recipe delivers on all levels ... no wonder it's been over-the-top popular with all of you, too! And even though it's so pretty, and so very festive ... it's also really quick and easy to make, I promise!

3-Ingredient Chocolate Dip

No surprise that this recipe's been so popular, right? I mean ... CHOCOLATE. Warm, melty, decadent CHOCOLATE. 'Nuff said. But if you need more convincing to give this one a try, let me just throw in that you truly do need only 3 ingredients and less than 10 minutes. And absolutely no double boiler. Chocolate nirvana is yours in a jiffy!

Chia Pudding with Coconut Milk and Berries

I'm delighted all of you adore this recipe – it's really near and dear to my heart, since my son and I spent a lot of time working together to test it (exhaustively!) and then stage the photo shoot. (I love being in the kitchen with my kids!) He even wrote the accompanying article, explaining all the ins and outs of how to create our "copycat" version of the amazing A.M. Superfoods Bowl we order at First Watch.

Healthy Chicken Salad with Grapes, Apples and Tarragon-Yogurt Dressing

This is no ordinary chicken salad. It's loaded with an addictive combination of flavors and textures. And, it's got the brilliant addition of a "secret" ingredient (ahem ... that'd be the tarragon) suggested by a country club waiter who basically changed my life (or, at least, my chicken salad). It just might change yours, too!

Crock-Pot Corn Chowder with Chicken and Bacon

Here's another one of those "just toss everything in the slow cooker" recipes. Toss it all in, turn that crock-pot on ... and go enjoy your day. It's creamy and hearty, with the sweetness of corn and a hint of smoky bacon in every delicious spoonful. Even better served up in a bread bowl (hint hint). I'm not the least bit surprised this recipe's been wildly popular!

Classic Strawberry Banana Smoothie

So refreshing and so very simple. The directions literally involve (1) putting everything in a blender and (2) blending until smooth. And yet, you end up with a giant glassful of refreshing happiness. And hey hey – it's packed with nutritious fruits and protein-rich Greek yogurt, which is even happier yet!

Granola Crunch Apple-Peanut Butter Sandwich Wraps

This recipe has gotten my family through soooooo many on-the-go situations, especially when my kids were in high school with back-to-back-to-back after-school activities and sports. These are surprisingly delicious, and loaded with healthy goodies to power you through whatever your busy day has in store for you. And they're ideal for packing in lunch boxes!

Mini Crustless Quiche Cups with Sausage and Cheese

I adore making these quick and easy egg cups for weekend breakfasts, so it's no shock they've become a favorite recipe with all our readers, too. These really are fabulously easy to make! And, because they're in small, individual portions, they bake up lickety-split. Plus, they refrigerate and even freeze beautifully, so they’re a perfect make-ahead breakfast recipe to help you prep for busy weeks.

So Which One Are You Trying Next?

Did your all-time favorite recipe make the list?

And which ones made you think, “How did I miss making THAT one?? That’s going straight onto my grocery list!”?

I hope you discovered at least a few new, must-try recipe ideas!

But I’ve actually still got even more inspiration for ya …

Top Recipe Collections

In addition to sharing individual recipes, we often compile recipe showcase collections to help you find the exact kinds of recipes you’re looking for, whether that’s on our own site or on other great food blogs.

Several of our recipe showcases were actually nestled amongst the Top 25. Here are the three most popular:

55 Best Vegetarian Meals

35 Easy Party Food Appetizers

11 All-Time Best Healthy, Easy Chicken Recipes

The Very BEST Recipes for the Very BEST Readers! (That’s You!)

Warning: here’s where it gets a little mushy …

Because, as I look back on the last 10 years, I’m just so filled with gratitude and joy. This website has been a huge part of my life and given me so much more than I ever could have imagined.

But, exhaustively testing and re-testing recipes would be pointless without having all of you to share the results with.

Thank you for being here, every step of the way.

From that first moment when my best friend, Gretchen, and I breathed life into our new creation …

… to helping me say goodbye when she left Two Healthy Kitchens 2½ years later, so she could pursue her dreams of becoming a teacher (she’s an AWESOME one, BTW!) …

… to helping me face the challenge of running this website without her, and welcoming my kids and husband as integral players – each helping with recipe testing and development, photo shoots, videos, social media, and even writing their own recipe posts.

My kiddos grew up right alongside this website, and it became a part of their lives, as well.

To say it’s been a labor of love is such a huge cliché … but also so very true.

What began as essentially a hobby for me became a viable career – and my dream job.

And also, through the years, an inseparable part of our identity as a family.

But none of that would be possible or worthwhile without each of you.

Thank you, from the bottom of my heart, for being a part of this journey with us. Thank you for trusting us with your meals and your memories.

I can’t wait to see what the next 10 years will bring, and I hope that you’ll all be along for the ride.

From OUR Healthy Kitchen … to YOURS. Cheers to the first 10 amazing years, and to all the many years to come!

More of Our Very BEST Recipes from the Last 10 Years

For a complete breakdown of the most popular recipes from every single year, check out our annual Best Recipes Collections:

~ by Shelley

The post 25 Best Recipes of the Decade appeared first on Two Healthy Kitchens.

Lemon Lime Cucumber Water Recipe

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

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

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

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

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

It’s incredibly refreshing!

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

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

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

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

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

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

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

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

Here’s what we learned …

Tip #1: Use the Right Ratio

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

BUT …

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

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

Recommended Proportion:

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

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

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

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

That’s what I was thinking, too!

BUT …

I tested it for you.

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

Plus, it creates new problems.

Which brings us to …

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

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

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

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

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

Peeling creates UGLY water.

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

You WANT to drink PRETTY water!

Soooooo …

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

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

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

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

Bottom Line on Peeling:

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

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

Tip #4: Wash Your Produce Well

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

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

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

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

Tip #5: Use Regular Ol’ Cucumbers

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

Varieties We Tested

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

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

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

Nope!

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

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

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

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

Tip #6: It’s Better Cold

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

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

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

So, Should You Add Ice?

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

And, it’s prettier, too!

But it’s totally optional.

The Icy Options

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

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

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

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

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

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

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

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

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

How to Make Great Lemon Lime Cucumber Water

Step 1:

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

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

Pro Tip: Muddling

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

A better idea?

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

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

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

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

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

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

Step 2:

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

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

Give it all a gentle stir.

Ooooohhhhh …

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

Step 3:

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

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

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

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

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

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

Step 4:

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

And then …. ahhhhhhh … Enjoy!

Why Is Infused Water Like This So Good for You?

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

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

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

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

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

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

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

FAQs At-a-Glance

How Long Does Lemon Lime Cucumber Water Last?

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

Should I Use an Infusion Pitcher?

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

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

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

Can You Double or Triple the Recipe?

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

Can I Use Sparkling Water?

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

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

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

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

So go on … pamper yourself a little!

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

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

__________

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

Lemon Lime Cucumber Water

Yield: 8 cups

Prep Time: 4 minutes

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

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

Ingredients

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

Instructions

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

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

Notes

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

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

Nutrition Information:

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

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

What to Serve with Taco Soup

Shelley — Thu, 02 Mar 2023 20:54:06 +0000

~ Wondering what to serve with Taco Soup, to turn it into an even more complete weeknight meal? Or maybe you want to set out some toppings and sides for a Mexican-themed party or tailgate? Either way, we have LOTS of delicious ideas for you! ~

You’ve got a steaming, comforting pot of Taco Soup burbling away. (Maybe you even made our beloved recipe for “Easy Taco Soup with Ranch” – ooohhhhhh you’re gonna LOVE it!)

Try Our EASY Taco Soup Recipe!

And no doubt, it’s a hearty, one-pot meal that doesn’t absolutely require you to make anything extra. That’s one of the reasons Taco Soup is so darn popular – it offers bold, satisfying flavors in a hurry, all in one big pot.

But sometimes you crave something more than just a bowl of soup. An outstanding side dish or two, to really turn it into a meal!

Sides for Taco Soup

Maybe you’d like to set out some side dishes with fresh and simple flavors to balance out the hearty richness of the soup.

Or you might want to choose side dishes that specifically build on those yummy Mexican vibes you’ve cooked up in your big soup pot.

Or maybe you need some great ideas for what to serve with Taco Soup at a Cinco de Mayo party or a tailgate potluck (since Taco Soup is ideal for feeding a crowd!)

We’ve got so many scrumptious side dish ideas for you: from Mexican rice and cornbread to homemade tortilla chips … and from crisp, refreshing salads to cool, sweet fruit pairings. Plus guac and great salsas, of course. Even dessert!

And if you’re planning a full, gi-normous Mexican buffet, we’ve picked out a couple additional, terrific main courses that would be perfect to offer alongside your steaming pot of soup. (3-ingredient Tacos? Yes, please!)

Need TOPPINGS for Your Soup, Too?

Besides fantastic sides for Taco Soup, you might also need ideas for topping your cozy bowlful. Pop down toward the end of this article for a handy list of toppings ideas that’ll let everyone at the table customize their own bowl exactly the way they like!

Now, while your scrumptious soup finishes cooking to perfection, let’s pick out the best side dishes to serve with it!

What to Serve with Taco Soup

Mexican Street Corn Salad

This twist on traditional Mexican elote has so many layers of fantastic flavor! Great with grilled corn, but in a pinch, you can cook your corn any way you like. (Psssst ... for tips on choosing, storing, and cooking fresh corn and for more recipe ideas, check out our article featuring all our Favorite Corn Salad Recipes!)

5-Minute Easy Rice and Beans

Lightning fast, thanks to basic pantry staples ... yet surprisingly yummy! Includes bonus ideas for pumping up the Mexican vibes by stirring in bell peppers and jalapeños before cooking, then adding some chopped tomatoes and a sprinkling of cilantro. Or make it a little cheesy by mixing in some reduced-fat cheeses, or sprinkling cheese over top. Terrific whatever you choose!

Easy 7-Layer Chicken Taco Salad

Wanna serve a salad alongside your Taco Soup, but wish it could have some impressive "wow" factor, too? Then this is your recipe! All the flavors you love in a Mexican 7-layer dip, piled high to show off the enticing, festive layers. Easy enough for weeknight dinners but impressive enough to share at Cinco de Mayo parties and game day potlucks, too!

5-Minute Avocado Ranch Dip

Lots of Taco Soup recipes (including our own Easy Taco Soup with Ranch) call for ranch dressing powder. This dip is a perfect way to extend the Tex-Mex, ranch-y flavor profile, since it's kind of like ranch dip meets guacamole. Great for dipping tortilla chips, or the fresh vegetables in our colorful Veggie Kabobs!

Homemade Tortilla Chips

Photo Credit: carrotsandcookies.com

Make your own, nicely spiced tortilla chips in just minutes. Bonus: since they're made in your air fryer, they need a fraction of the oil of "regular" deep frying!

Easy Corn Salsa (or Salad)

This quick recipe is so flexible! Dip your tortilla chips ... or your fork: it's fantastic as both a salsa and a side salad. So lovely paired with piping hot bowls of Taco Soup!

3-Ingredient Crock-Pot Chicken Tacos

If you're making a big batch of Taco Soup for a game day tailgate or a Cinco de Mayo party, then you might want another easy main dish to offer alongside. This ultra-simple recipe is an ideal choice, with lots of ways to customize and top your tasty tacos. You can even set up a DIY toppings bar so everyone can choose how to top both their steamy bowls of Taco Soup and their Chicken Tacos. Easy and such fun! (Or, if you'd rather use your pressure cooker, try our Instant Pot Chicken Tacos.)

Mexican Fruit Salad

Photo Credit: thesuburbansoapbox.com

A little sweet, a little spice ... so simple but absolutely addicting! This pretty recipe is loaded with refreshing fruit, spiced with an intriguing pop of lime and chili powder dressing.

"7-Layer Dip" Mexican Avocado Toast

Craving the "soup and sandwich" vibe? This open-faced sammy is a great partner to all the Mexican-inspired flavors in your Taco Soup!

Mexican Quinoa Salad

Photo Credit: eatsomethingvegan.com

Fluffy quinoa and crunchy vegetables are deliciously drizzled with an easy-to-make dressing that's sweet, tangy and a little spicy!

Easy Blender Salsa (With Fresh Tomatoes)

Photo Credit: onmykidsplate.com

Want some classic salsa flavor alongside your soup, but maybe something fresh and homemade, instead of opening a jar? Then give this speedy recipe a try! You can make it milder or spicier, smoother or chunkier ... exactly how you and your family like it.

Mexican Chopped Salad with Chipotle Dressing

Photo Credit: debraklein.com

Loaded with colorful veggies and topped with a creamy (but dairy-free) dressing, this is a feel-good salad, for sure! Make the dressing up to two weeks ahead, so your salad comes together is a flash while you cook up your cozy, hearty soup!

Rainbow Pepper Salsa

This bright, crisp, four-pepper salsa features black beans and fresh cilantro with a splash of limey dressing to pull it all together. Quick, easy, and perfect either made ahead or served immediately.

"Chipotle" Guacamole

Photo Credit: www.hauteandhealthyliving.com

Whip up your own version of the famous Chipotle restaurant guacamole everybody adores! With just a few simple ingredients, it's a snap to make in less than 15 minutes. Try it dolloped on top of your Taco Soup, or served as a side dish to dip extra chips. Psssst ... feelin' kinda crazy? Give this unique Peach Guacamole a try, too!

Taco Burger Sliders on Polenta

Lean ground beef is spiced with a homemade taco seasoning and perched atop warm polenta, all draped in a creamy salsa dressing ... yum! These adorable mini sliders are just the right small bite to serve as a pre-dinner appetizer, or as a light sandwich to accompany your soup! Fabulous on the grill, but includes alternate, indoor instructions, too.

Oven Roasted Vegetables Medley

Can't decide which veggies to serve? Or maybe you've got a family full of people who all like different vegetables? This pretty side dish is the answer (and a clever way to please your whole family)!

Refried Black Beans

Photo Credit: www.bakingbeauty.net

I personally like refried black beans better than "regular" refried beans, but I can't always find them at the grocery store. Well, just a few simple ingredients and 5 minutes of prep is all it takes to make your own! The recipe is written for the Instant Pot, but the post contains directions for stovetop and slow cooker, too.

Mango Pineapple Salsa

Photo Credit: dirtanddough.com

Sweet, tangy and fresh-tasting! With options to make it spicier, blended ... even grilled ... this unique salsa is a tasty way to add some tropical flair to your Taco Soup dinner!

Grilled Corn on the Cob

Roasty-toasty sweet corn is such a terrific complement to Taco Soup, and this informative recipe walks you through the pros and cons of different grilling methods, so you can choose just how you like it!

Grape Salad with Cream Cheese-Vanilla Dressing

This super-easy salad is my go-to whenever I want a sweet, light, refreshing side dish for a hearty, savory meal. It's a delicious way to give your palate a quick break from the rich, taco-y flavor of the soup!

Easy Cilantro Lime Rice

Photo Credit: thesuburbansoapbox.com

This Mexican side dish classic is fluffy, bright and bursting with fresh lime flavor! To add a boost of nutrition, note that you can use brown rice instead of white (adjusting the cooking time accordingly). Wanna make it in your Instant Pot instead of on the stovetop? Then try this Instant Pot Cilantro Lime Rice recipe. Or hey hey ... if you're feeling carb-conscious, you can even use cauliflower instead of rice by following this Cauliflower Copycat Chipotle Rice recipe!

Tomato and Onion Salad with Peppers

This quick, 5-minute salad gets an extra burst of flavor from vibrant, crunchy peppers. Choose hotter peppers if you'd like some kick to go along with your soup, or keep it milder for a crisp, clean-tasting side dish. You can even make it ahead – keeps great in an airtight container for several days (and gets juicier as it sits)!

Easy Mexican Potatoes

Photo Credit: biteswithbri.com

These crispy, oven-roasted potatoes are highlighted by flavorful cheese and tons of spices! Love your air fryer? Then these super-fast Air Fryer Mexican Potatoes are a great option, too.

No-Cook Fresh Corn, Tomato and Avocado Salad

Now that you can find fresh sweet corn in supermarkets nearly year-round, this scrumptious salad is an option even in cooler months. It's super simple and incredibly fast … with absolutely no cooking needed!

LOADED Baked Buffalo Cauliflower Wings

A large pot of Taco Soup handily serves a crowd at tailgates and game day parties. But if it's game day, then that means you'll need some buffalo wing action to go along with it! This fantastic Buffalo Cauliflower is a perfect side dish option, since you've already got meat in your soup. But not to worry ... if you really want chicken wings, though, we have lots of ideas on that, too!

Mexican Fiesta Black Bean Hummus

This hummus-like Mexican bean dip is ready in less than 10 minutes! Simply toss everything in your food processor, and in moments you've got a dip to snack on while your soup's cooking, or a festive little side dish for dipping.

Healthy Cornbread

Photo Credit: www.hauteandhealthyliving.com

A unique, healthier ingredient list creates a delightfully moist cornbread with an extra-tender crumb. Includes tips for baking cornbread muffins, and enticing flavor variations (like one with sharp cheddar cheese and finely diced jalapeño pepper) that'd be fantastic served alongside Taco Soup instead of the typical tortilla chips!

Shaved Jicama and Blood Orange Salad

Photo Credit: peaktoplate.com

If you're making your cozy, steaming-hot Taco Soup on a wintery, cold day, then this gorgeous salad is a delightful way to showcase some of the very best winter produce you'll find at the market! Crisp jicama is marinated in a zesty cilantro lime dressing, then topped with juicy blood oranges, pomegranate arils, creamy avocado slices, and a sprinkling of chili lime sea salt.

Easy Veggie Enchiladas

Photo Credit: www.jaroflemons.com

With all the beef (or ground turkey or ground chicken) in a bowl of Taco Soup, you might not need even more meat on the dinner table, which makes these veggie-filled enchiladas an ideal pairing! Whole wheat tortillas are filled with black beans, zucchini, bell peppers, and a creamy yogurt enchilada sauce, all topped off with melted cheesy goodness. Mmmmm ... no wonder this easy recipe has near-perfect ratings on more than 75 reviews!

Pineapple Habanero Salsa

Photo Credit: twocloveskitchen.com

Sweet, caramelized pineapple and onion, savory roasted tomatoes, spicy habaneros, bright lime juice, a hint of fresh garlic, and earthy cilantro combine in this vibrant, highly rated salsa!

Chili-Lime Grilled Corn Salad

Just 4 ingredients in this Mexican corn recipe, but I bet you'll be surprised how fantastic they all taste together (and alongside your scrumptious Taco Soup). Quick and easy, but oh-so-good!

Easy Mexican Tostada Shells

Photo Credit: www.peelwithzeal.com

Sure, you could break off bits for dipping in your Taco Soup (instead of tortilla chips). But you could also turn these into Mexican pizzas, or pile 'em up with taco toppings for a little side dish that lets everyone customize their own. A fun idea for a DIY bar if you're setting out Taco Soup and all the trimmings for a big party or tailgate!

Texas Caviar

Photo Credit: plantbasedonabudget.com

Fresh, vibrant and zingy, this Southwest/Mexican dish (aka "Cowboy Caviar") is popular for dipping corn chips, but it's also terrific served as a side salad that can hold its own against your flavorful soup. And with such fantastic reviews on this one, you can't go wrong either way!

Mexican Cauliflower Rice

Photo Credit: chefsavvy.com

Wanna pump up the amount of veggies in your dinner? This cauliflower rice – based on a popular Spanish Rice recipe – is a wonderful way to work in loads of extra veggie nutrition. It's naturally gluten free and low carb, but still packed with tons of flavor from onions, garlic, fire-roasted tomatoes, olive oil and Mexican spices!

Banana Split Grilled Dessert Nachos

The perfect finale to a Mexican-inspired Taco Soup dinner? How about some nachos?!? This unique treat captures all the beloved flavors of a classic banana split, with crispy, sweetened “nacho chips,” caramelized fruit, and a delicious strawberry sauce. Psssst ... it's even better with a little scoop of ice cream!

So many delicious side dish options, huh?!?

But remember I promised to give you some quick suggestions for toppings, too? (And BTW … all of these would be outstanding on our Crock Pot Chicken Tortilla Soup … if you need another soup recipe suggestion to tuck away for later.)

What to Eat with Taco Soup (9 Favorite Toppings)

One of the really awesome things about Taco Soup is that it’s so easy to customize, depending on what toppings you add.

It’s a winning “taco night” family dinner option, since everyone can personalize their own bowlful, simply by selecting the toppings they like best.

And for a tailgate or even a Cinco de Mayo party? Set out an enticing toppings bar to get guests mingling and creating their own, delicious DIY experience!

Toppings not only offer extra layers of flavor, but can also add texture and vibrant, appealing color to the soup. Here are some of the most common, favorite toppings:

1. Tortilla Chips – Crunchy tortilla strips or chips are a must! In our favorite Taco Soup recipe, we suggest tossing some crushed corn chips into the bottom of your bowl, before ladling the soup on top. But I’m here to tell ya … there’s basically no wrong way to add those chips. Sprinkle some on top, use them for dipping … it’s all good!

Pro Tip: What Kind of Tortilla Chips to Choose

For extra nutrition and a sturdy texture, reach for a multigrain chip. Thin, delicate chips don’t stand up very well to the thick, rich, piping hot soup.

2. Shredded Cheese – Shredded cheddar or a Mexican cheese blend is another must-have for Taco Soup, adding a creamy, rich flavor. (I always recommend using a reduced-fat option to shave some unwanted fat and calories.)

3. Sour Cream – A dollop of sour cream (again … preferably reduced-fat) offers a tangy coolness that complements the savory spiciness of the soup.

4. Cilantro – Fresh cilantro adds bright, herbaceous notes and an alluring pop of color.

5. Avocado or Guacamole – Chopped avocado adds a buttery, creamy texture to this Mexican soup. It’s also a good source of healthy fats. A spoonful of homemade guac is great, too (and we’ve got a recipe for you, linked in the recipe collection up above)!

6. Green Onions – Sliced green onions give you a mild onion flavor and a bright, pretty bit of green color. Or, try minced red onion if you want a little more zing.

7. Jalapeños – Looking for some extra heat? Sliced jalapeños not only look pretty on top of your Taco Soup, they also bring some kick to the party. If you prefer a milder heat, simply remove the seeds and white, inner membrane from your pepper before you slice it.

8. Hot Sauce – Here’s another way to add some pep! We use various hot sauces A LOT at our house, since some of my family likes milder or medium heat, while other people want hot, hot, hot. Setting out a bottle of your favorite hot sauce gives each person control of the heat level.

9. Chopped Tomatoes – Add some garden-fresh flavor with a few vibrantly red bits of tomato, or even try a spoonful of salsa or pico de gallo.

However You Serve It … It’s Gonna Be Great!

It’s no wonder Taco Soup is so popular – both for quick, cozy family dinners, and for serving a crowd at parties and tailgates.

All by itself, it’s already jam-crammed with big flavors! The combination of spices, beans, and tomatoes creates a rich, satisfying taste that’s hard to resist.

But it also lends itself so well to customizations, based on the toppings you offer and the sides for Taco Soup you set out along with it.

Go light and refreshing, or go hearty and full-on Mexican. Choose classics like guacamole, salsa and chips, or highlight trendier options like quinoa.

There’s no bad choice here, friends. Pick and choose your favorites, or change ’em up every time you serve it!

The most important thing to do? JUST GET COOKING!

And mmmmmmmm … ENJOY!!

Make Our Family-Favorite Taco Soup with Ranch!

~ by Shelley

The post What to Serve with Taco Soup appeared first on Two Healthy Kitchens.

Layered Pesto Appetizer Dip

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

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

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

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

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

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

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

Checks all the boxes!

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

Level It Up for Holiday Parties!

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

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

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

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

What Everyone at the Party Will LOVE About This Easy Appetizer

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

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

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

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

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

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

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

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

Here’s all you have to do …

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

Ingredient Prep

There really is very little prep to be done.

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

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

Step #1

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

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

Ingredient Tip: Reduced-Fat Cream Cheese

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

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

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

Step #2

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

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

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

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

Pro Tip: Adapting Your Layered Dip for Smaller Platters

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

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

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

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

Step #3

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

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

Ingredient Tip: Pesto Options

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

But …

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

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

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

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

Step #4

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

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

Ingredient Tip: The Great Olive Debate

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

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

What to Serve with Your Pesto Appetizer

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

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

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

Whatever you choose, this will disappear FAST!

Make-Ahead Tips

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

One that comes with make-ahead tips!!

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

Two options work well:

Make-Ahead Option #1:

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

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

Make-Ahead Option #2:

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

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

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

FAQs At-a-Glance

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

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

Can I Double This Party Appetizer?

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

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

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

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

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

Can I Try Other Toppings?

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

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

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

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

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

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

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

Love the Recipe? • Were My Tips Helpful?

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

Layered Pesto Appetizer Dip

Yield: 3 cups

Prep Time: 8 minutes

Total Time: 8 minutes

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

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

Ingredients

Base:

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

Toppings:

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

Instructions

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

Notes

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

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

Nutrition Information:

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

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

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

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