Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

lena

Ginger Chicken

by

This Ginger Chicken recipe showcases tender, juicy chicken thighs covered in a marinade of soy sauce, ginger, garlic, and lime. It’s incredibly easy to prepare and quick to cook on the grill, making it an ideal option for summer get-togethers or even busy weeknights.

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Ginger chicken on a plate.

Why you’ll love this recipe

  • Full of flavor: Marinating the chicken thighs keeps their texture ultra-moist and juicy. And grilling them adds the perfect smoky, charred flavor.
  • Versatile: Ginger chicken pairs well with all sorts of sides, allowing you to create a complete meal that caters to your audience.
  • Good for you: Chicken thighs provide lean, high-quality protein. Plus, ginger, garlic, and lime all contain vitamins and minerals like vitamin C, antioxidants, and zinc. 
  • Perfect for entertaining: Chicken was made for grilling in the backyard with friends and family during the summer months! The exotic flavor profile of ginger chicken will surely impress your guests at your next gathering.
Ginger chicken on a plate.

The best ginger chicken recipe

This recipe brings a whole new meaning to the saying “winner, winner, chicken dinner!” The taste of grilled ginger chicken is nothing short of incredible. It’s become one of my new go-to recipes, amongst others like grilled bruschetta chicken and grilled cilantro lime chicken thighs, especially as the weather turns warmer.

Ginger provides a warm, spicy undertone, balanced by savory soy sauce, sweet brown sugar, and tangy lime juice. The chicken thighs are first marinated and then cooked on the grill, resulting in a deliciously smoky char.

Serve your ginger chicken hot off the grill, garnished with a sprinkle of green onions and cilantro. Pair it with sides like fluffy jasmine rice and a crisp Asian cabbage salad, then finish your meal off with grilled peaches and ice cream!

Ingredients for ginger chicken.

Ingredients & substitutions

  • Lite soy sauce: Adds a salty, umami flavor. If you’re gluten intolerant, use tamari, gluten-free soy sauce, or liquid aminos.
  • Brown sugar: Balances the saltiness of the soy sauce while adding a deep, complex flavor profile. You can replace brown sugar with honey or maple syrup if you prefer.
  • Sesame oil: Imparts a nutty, toasted flavor. Make sure to use sesame oil made with 100% sesame seeds. Olive oil will work as an alternative in a pinch.
  • Fresh ginger: Adds a spicy, slightly sweet taste. Powdered ginger will technically work, but I really suggest using fresh ginger root for the most intense flavors.
  • Lime: Provides a bright, citrusy freshness. Lemon will also work, or you can try rice vinegar if you don’t have any limes on hand.
  • Garlic: Gives the dish a pungent, spicy note. Garlic powder can be used as a substitute, but remember to reduce the amount added.
  • Chicken thighs: I prefer to use boneless, skinless chicken thighs since they are ultra-tender, juicy, and perfect for grilling. Boneless chicken breasts work too, but you’ll need to adjust the cooking times as they may cook faster.
  • Avocado oil: To coat the grill and prevent the chicken from sticking. You can also use any neutral vegetable oil with a high smoke point, like canola or vegetable oil.
  • Garnishes: Add green onion and cilantro for a fresh and vibrant touch to your ginger chicken. If those are unavailable, try parsley or basil instead.
Marinating and grilling ginger chicken.

How to make ginger chicken

  1. Mix the marinade: Whisk together the soy sauce, brown sugar, sesame oil, ginger, lime juice, garlic, and salt in a bowl. Pour it over the chicken in a freezer bag and let it chill in the fridge. This really helps tenderize the meat, so don’t skip marinating!
  2. Grill the chicken: Preheat your grill to high heat, then brush the grates with oil to prevent the chicken from sticking. Discard the marinade and place your chicken thighs on the grill, cooking each side for about 5 minutes or until fully cooked.
  3. Serve the ginger chicken: Transfer the grilled chicken to a platter, garnishing it with green onions and cilantro for a fresh, vibrant touch. Pair it with your favorite sides for a balanced meal.

Serving suggestions

Serve your freshly cooked ginger chicken with some flavor-rich sides for a complete backyard barbecue spread. Here are some of my favorite ideas:

Ginger chicken on a plate.

Frequently asked questions

Can I use chicken breasts instead of thighs?

Yes, you can use boneless chicken breasts instead of boneless chicken thighs. Just keep in mind that the cooking times will vary since breasts tend to cook faster.

Can I bake the chicken instead of grilling it?

Absolutely! Just bake the ginger chicken thighs at 400F for about 20-25 minutes, or until the internal temperature reaches 165F with a meat thermometer.

Can I use this marinade for other meats?

Yes, this marinade would work well with pork or beef too. Just make sure to make a fresh batch because you should never reuse a marinade from raw meat.

Storage & reheating

If you have any leftover ginger chicken, here’s what to do: 

  • Fridge: Store cooled leftovers in an airtight container for up to 4 days in the refrigerator.
  • Freezer: You can freeze the cooked and cooled ginger chicken thighs in an airtight container for up to 3 months.
  • Reheating: Thaw the thighs overnight in the fridge if frozen. Reheat them in a skillet over medium or in the microwave until warmed through.
  • Prep ahead: You can prepare the marinade ahead of time, then marinate the chicken in the refrigerator for up to 24 hours.
Ginger chicken on a plate.

Variations

  • Spicy: Add chili flakes, sriracha, or diced Thai red chilies to the marinade for a spicier version.
  • Skewers: Marinate chicken skewers for a fun, easy-to-eat version.
  • Orange: Use orange juice instead of lime for a sweeter citrus flavor.
  • Soy-free: Swap out the soy sauce for coconut aminos for a soy-free version.

Top tips

  • Marinate: Marinate the chicken for at least 30 minutes, but longer if you have the time.
  • Use fresh ginger: Use fresh ginger for a more intense and vibrant flavor. Powdered ginger just doesn’t quite taste the same.
  • Invest in a meat thermometer: I highly suggest using a meat thermometer to ensure the chicken is cooked thoroughly, especially if you don’t grill often.
  • Brush with oil: Don’t forget to brush the grill with oil to prevent the chicken thighs from sticking.
  • Rest: Let the chicken rest for a few minutes before serving to let the juices redistribute.
Ginger chicken on a plate.

Looking for more chicken recipes?

If you enjoyed this ginger chicken recipe, be sure to check out some more of my favorites like these:

If you try this Ginger Chicken, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Ginger chicken on a plate.
Print Recipe
5 from 1 vote

Easy Ginger Chicken

This ginger chicken recipe showcases tender, juicy chicken thighs covered in a marinade of soy sauce, ginger, garlic, and lime. It's the ideal option for summer get-togethers and grilling season!
Prep Time10 minutes
Cook Time10 minutes
Marinating Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: easy dinner, ginger chicken, ginger chicken recipe, grilled chicken, grilled chicken recipe, grilled ginger chicken, grilling recipe
Servings: 6 servings
Calories: 523kcal
Author: Lena Gladstone

Ingredients

  • ½ cup soy sauce or Tamari for gluten-free
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 3 tablespoons ginger freshly grated
  • 1 medium lime zested and juiced
  • 6 cloves garlic minced
  • 2 ½ pounds boneless chicken thighs
  • 1 teaspoon kosher salt
  • 1 tablespoon avocado oil for grill
  • 4 green onions chopped for garnish
  • 3 tablespoons cilantro chopped for garnish

Instructions

Make the marinade

  • In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, ginger, lime zest and juice, garlic, and salt.
  • Pour the marinade in a freezer bag with the chicken. Press out the air and seal shut. Place the bag in a bowl and refrigerate for at least 1 hour or overnight.

Cook the chicken

  • Preheat the grill to high heat. Carefully brush the grill grates with oil to prevent the chicken from sticking. Place the chicken on the hot grill and discard the marinade. Cook for 5 minutes, flip, and cook for another 3-5 minutes (check the smaller pieces after 3 minutes, thicker pieces will take about 4-5 more minutes), the internal temperature should be 165 degrees F.

Serve the chicken

  • Transfer the chicken to a platter and garnish with sliced green onions and cilantro. Serve with a side of rice and asian cabbage salad or your favorite sides.

Nutrition

Calories: 523kcal | Carbohydrates: 11g | Protein: 33g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 1617mg | Potassium: 498mg | Fiber: 1g | Sugar: 7g | Vitamin A: 247IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg

Langostino Lobster Rolls

by

Langostino Lobster Rolls are the ultimate summer meal! They’re brimming with sweet, tender langostino lobster meat bathed in tangy, aromatic garlic-lemon butter. Packed into buttery brioche rolls, this recipe is a quick and satisfying meal that will transport you straight to the New England seaside!

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Langostino lobster rolls on a serving tray.

Why you’ll love this recipe

  • Effortless to make: These langostino lobster rolls require minimal preparation and cooking time, yet they yield a gourmet-level result!
  • Less expensive: langostino meat makes this recipe a more budget-friendly option compared to traditional lobster rolls. Now, you can enjoy them more often!
  • Ultra-satisfying: Despite their lightness, these rolls are quite filling, leaving you content yet not overly full. Perfect for beach and picnic days!
Langostino lobster roll in a hand.

Easy langostino lobster rolls

I’m all about easy recipes, especially in the summertime! That’s where langostino lobster rolls come in. Lobster rolls are a New England staple, but I wanted to put a less expensive (yet still just as delicious) spin on the classic.

Langostino, meaning “little lobster” in Spanish, is another type of shellfish that combines the sweet flavor of lobster and a texture similar to shrimp. But, the best part is how inexpensive they are! The langostino meat is gently cooked in a rich garlic-lemon butter sauce, then seasoned with smoked paprika and a touch of salt.

The butter-toasted brioche buns provide just the right amount of crunch and richness that complements the sweet, tender langostino incredibly well. Serve your rolls with a side of lemon wedges and chips for a true seaside feast!

Ingredients for lobster rolls.

Ingredients & substitutions

  • Langostino tails: Offer a lobster-like flavor with a slightly firmer texture. You can typically find them in the frozen section of Costco or Trader Joe’s, but if not, you can always substitute them with lobster, crab, or even shrimp.
  • Unsalted butter: Used for toasting the buns and cooking the langostino, providing a rich, luxurious flavor. For a lighter option, you can replace butter with olive oil.
  • Garlic: Adds a savory note to the butter sauce. Garlic powder can be used in a pinch if fresh garlic isn’t available, but I highly recommend fresh here.
  • Lemon: Provides a tangy freshness that cuts through the richness of the dish. Make sure to use fresh lemon, not lemon juice concentrate, as you will need the zest as well.
  • Seasonings: I like to keep the seasonings simple to enhance the flavor of the langostino. You’ll just need smoked paprika and some salt.
  • Brioche hot dog buns: I find the brioche buns at Trader Joe’s offer a perfectly soft texture and slightly sweet flavor. You can also use regular hot dog buns or sub rolls instead.
  • Chives: Add a pop of color and mild savory, onion flavor. If you can’t find chives, just use green onions.
Preparing langostino lobster rolls.

How to make langostino lobster rolls

  1. Thaw the langostino tails: Begin by thawing your langostino tails. This can be done overnight in the fridge or under cold running water. Just make sure they’re thoroughly dry before you start cooking.
  2. Toast the buns: Butter your brioche buns and toast them in a skillet until golden brown. This not only gives them a slight crunch but also creates a moisture barrier that keeps the buns from turning soggy.
  3. Garlic-lemon butter sauce: In the same skillet, melt your butter and sauté the garlic until it’s fragrant. Then, stir in the salt, smoked paprika, lemon juice, and zest.
  4. Add the langostinos: Cook your langostino tails until they’re warmed through. Then, sprinkle some fresh chives and toss everything together until the langostinos are evenly coated in the sauce.
  5. Assemble the rolls: Fill your toasted buns with the langostino mixture. Drizzle any leftover sauce on top, sprinkle some more chives, and serve your rolls with lemon wedges and chips on the side.
Toasting buns and building the langostino lobster rolls.

Serving suggestions

Langostino lobster rolls are best served fresh from the skillet. Here are a few suggestions to turn them into a more complete meal:

  • Green salad: A simple green salad, coleslaw, or even a shrimp louie salad will up the health benefits.
  • Fries: Serve your rolls with a side of crispy fries or sweet potato fries.
  • Soup: Pair them with some soup, like tomato bisque or corn chowder.
Langostino lobster rolls on a serving tray.

Frequently asked questions

What are langostinos? 

Langostinos, also known as squat lobsters, are not true lobsters but share a similar flavor profile. They are a more affordable alternative to traditional lobster.

Can I use regular lobster instead of langostinos? 

Yes, traditional lobster meat can be used instead. The cooking time will vary depending on the size and thickness of the lobster pieces you purchase.

Storage & reheating

For any leftover langostino lobster rolls, follow these simple storage and reheating tips:

  • Fridge: Leftovers can be stored in the fridge for up to 3 days. Store the langostino mixture and the buns separately to prevent the buns from becoming soggy.
  • Freezer: It’s best not to freeze langostinos once they’re thawed and cooked, so I recommend just storing them in the fridge.
  • Reheating: Reheat the langostino mixture in a skillet over medium until warmed through. Toast the buns separately if needed.
Langostino lobster rolls on a serving tray.

Variations

  • Spicy: Add a sprinkle of chili flakes or cayenne to the garlic-lemon butter sauce for a kick of heat.
  • Cheesy: Sprinkle some shredded cheese over the top of the langostino mixture and broil it until bubbly and golden.
  • Creamy: Add a splash of cream to the garlic-lemon butter sauce for a richer mouthfeel.
  • Sliders: Use small slider buns instead of hot dog buns for bite-sized snacks.

Top tips

  • Thawing the tails: Make sure to thaw the langostino tails completely before starting the recipe. You can do this overnight or under cold running water.
  • Avoid overcooking: Don’t overcook the langostinos as they can become tough and rubbery. They only take a few minutes in a skillet.
  • Taste the sauce: Always taste the garlic-lemon butter sauce before adding the langostinos and adjust the seasonings if necessary.
  • Use garnishes: Don’t forget to top the rolls with extra fresh chives and a squeeze of lemon for a burst of fresh flavor.
  • Serving time: Always serve these rolls immediately while they’re still warm for the best taste and texture.
Langostino lobster roll in a hand.

Looking for more seafood recipes?

If you enjoyed this langostino lobster rolls recipe, be sure to check out some more of my favorite seafood recipes like these:

If you try these Langostino Lobster Rolls, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Langostino lobster rolls on a serving tray.
Print Recipe
5 from 1 vote

Langostino Lobster Rolls

Langostino lobster rolls are the ultimate summer meal! They’re brimming with sweet, tender langostino lobster meat bathed in tangy, aromatic garlic-lemon butter. Packed into buttery brioche rolls, this recipe is quick, easy, and satisfying.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: 15 minute meal, easy meal, langostino lobster roll, lobster roll, New England lobster roll
Servings: 4 servings
Calories: 639kcal
Author: Lena Gladstone

Equipment

Ingredients

Langostino Lobster Filling

Rolls

Instructions

  • Thaw langostino tails in the refrigerator overnight, or thaw under cold, running water. Then drain well and pat dry.
  • Heat a skillet over medium heat. Butter each side of the rolls. Toast in the pan until brown on each side, about 1 minute per side. Set rolls aside to cool slightly.
  • In the same pan, melt 6 tablespoons of butter on medium heat. Add garlic and cook for 1 minute. Add salt, smoked paprika, lemon juice and lemon zest and sauté for 1 additional minute.
  • Add langostinos and cook until warmed through for 1-2 more minutes. Sprinkle with chopped chives. Toss to combine and coat the langostinos in butter.
  • Spoon langostino mixture evenly into rolls and drizzle with any remaining garlic butter from the pan. Top with chives and serve with a side of lemon wedges and chips.

Notes

Tip: Buns and langostino tails can be found at Trader Joe’s,

Nutrition

Calories: 639kcal | Carbohydrates: 43g | Protein: 23g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 310mg | Sodium: 1276mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1617IU | Vitamin C: 23mg | Calcium: 73mg | Iron: 1mg

Grilled Bruschetta Chicken

by

Grilled Bruschetta Chicken is the only dish that you need to try this grilling season! This summery recipe combines smoky grilled chicken with the fresh, vibrant flavors of homemade bruschetta. Serve it for a quick and easy dinner that’s both beautiful and delicious!

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Platter of grilled chicken, bruschetta, and basil.

Why you’ll love this recipe

  • Rich in flavor: The homemade bruschetta adds an element of freshness and tanginess that brightens the smoky flavors of the chicken.
  • Versatile: Serve grilled bruschetta chicken on its own, or bulk it up with a side of pasta, fresh greens, roasted vegetables, or crusty bread.
  • Customizable: It’s incredibly easy to adjust this recipe to suit your preferences! Try a spicy version, swap in your favorite meltable cheese, and so much more.
Plate of chicken with bruschetta on top.

Easy grilled bruschetta chicken

Grilled bruschetta chicken is a modern twist on everyone’s favorite classic Italian appetizer. This Mediterranean-inspired dish embodies the flavors of summer, making it the perfect choice for backyard barbecues and al fresco dining.

With a mix of savory char-grilled chicken, tangy tomatoes, and a touch of garlic and herbs, you’re left with ultra-juicy, vibrant, and fresh flavors. Plus, the colors absolutely pop thanks to ingredients like ruby red tomatoes, stark white mozzarella, and fresh basil leaves.

Enjoy your chicken hot off the grill with fresh bruschetta and a drizzle of rich balsamic glaze on top. Serve this dish on its own or paired with your favorite sides like pasta, roasted vegetables, and Italian stuffed bell peppers.

Ingredients for grilled bruschetta chicken.

Ingredients & substitutions

  • Chicken: I prefer chicken breasts since they grill nicely and take on the flavors of the seasoning well. If you prefer, you can use chicken thighs, but the cooking time will vary.
  • Olive oil: Used to coat the chicken before grilling, adding a rich flavor and keeping the chicken moist. For the most authentic taste, use quality EVOO.
  • Seasonings: Salt, garlic powder, and oregano give the chicken a herbaceous, zesty, and bright flavor. Feel free to add other herbs like basil or parsley.
  • Mozzarella: Melts beautifully on the grill and adds a creamy, gooey element. If you don’t have mozzarella, try provolone or Monterey jack cheese.
  • Cherry tomatoes: Add vibrant, sweet, and juicy elements, which work perfectly for a fresh bruschetta topping. Roma tomatoes or vine tomatoes also work!
  • Red onion: Adds a slight crunch and a pop of color to the bruschetta. For a milder flavor, replace red onions with shallots.
  • Capers: Provide a tangy, briny taste to the bruschetta mix. If you don’t have capers, experiment with green olives instead.
  • Garlic: Gives the bruschetta an extra layer of flavor. I don’t suggest skipping the garlic!
  • Balsamic glaze: Adds a sweet, tangy, and ultra-rich flavor. If you don’t have a balsamic glaze, try reducing some balsamic vinegar.
  • Basil: Fresh basil leaves add an aromatic, citrusy, and slightly peppery note. You can also use parsley or mint if basil isn’t available.
Cutting, pounding, seasoning, and grilling chicken.

How to make grilled bruschetta chicken

  1. Preheat the grill: You’ll want your grill to be around 450F, which will ensure the perfect sear on the chicken.
  2. Prepare the chicken: Cut your chicken breasts in half lengthwise and pound them to the same thickness so they cook evenly on the grill. Coat them with a mixture of olive oil, salt, garlic powder, and oregano, then set them aside.
  3. Make the bruschetta: Before grilling the chicken, make the bruschetta to allow the flavors to meld together. Mix the tomatoes, onion, capers, and grated garlic in a bowl with olive oil, balsamic glaze, basil, and salt.
  4. Grill the chicken: Place your seasoned chicken breasts on the grill and let them cook for 2 minutes on one side. Flip them over, add the mozzarella, and cook for another 2 minutes. The cheese should melt just as the chicken finishes cooking.
  5. Assemble the dish: Once the chicken is done, top it with fresh bruschetta and some more fresh basil.
Homemade bruschetta in a bowl.

Serving suggestions

Whether you’re planning a summer BBQ or a family dinner, this grilled bruschetta chicken is versatile enough to adapt to any event. Try pairing it with some dishes like these:

Frequently asked questions

Can I cook the chicken on a stovetop grill pan?

Absolutely! If you don’t have an outdoor grill or the weather isn’t ideal, a stovetop grill will work. Just make sure to thoroughly preheat it before cooking the chicken.

Can I use dried herbs instead of fresh ones?

I recommend using fresh herbs instead of dried ones for this recipe, but dried herbs will work in a pinch. They’re more concentrated so you only need about a third of what the recipe calls for. 

Can I prepare the bruschetta ahead of time?

Definitely! Preparing the bruschetta ahead of time allows the flavors to meld together, so you can make it a few hours in advance and store it in the fridge until you’re ready.

Topping grilled chicken with bruschetta.

Storage & reheating

For any leftover grilled bruschetta chicken, follow these storage and reheating tips:

  • Fridge: Store the cooled chicken in an airtight container in the fridge for up to 4-5 days. Keep the bruschetta in a separate container.
  • Freezer: For a longer storage period, freeze the grilled chicken (without the bruschetta) in a freezer-safe bag for up to 2 months.
  • Reheating: Reheat the chicken in the microwave or oven at 350F until hot. Add the fresh bruschetta after it’s warm again.
  • Prep Ahead: You can prepare the chicken and the bruschetta separately up to a day ahead, then grill the chicken just before serving.
Serving platter of grilled bruschetta chicken.

Top tips

  • Pound the chicken: Make sure to pound the chicken to the same thickness for quick and even grilling.
  • Preheat the grill: Give your grill time to properly preheat so it’s nice and hot. This will help achieve the best sear and grill marks on the chicken.
  • Keep it chunky: Don’t over-chop the bruschetta ingredients for a balanced texture.
  • Cheese: Don’t add the cheese until just after flipping the chicken so it melts perfectly.
Forkful of chicken with bruschetta.

Looking for more chicken recipes?

If you enjoyed this grilled bruschetta chicken recipe, be sure to check out some more chicken recipes like these:

If you try this Grilled Bruschetta Chicken let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Platter of grilled chicken, bruschetta, and basil.
Print Recipe
5 from 1 vote

Easy Grilled Bruschetta Chicken

Grilled bruschetta chicken is the only dish that you need to try this grilling season! Smoky grilled chicken is combined with the fresh, vibrant flavors of homemade bruschetta.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American, Italian, Mediterranean
Keyword: bruschetta chicken, easy dinner, grilled bruschetta chicken, grilled chicken, grilled recipe
Servings: 4 servings
Calories: 335kcal
Author: Lena Gladstone

Ingredients

Grilled Chicken

Bruschetta Topping

  • 12 ounces cherry tomatoes halved
  • ½ small red onion finely chopped
  • 2 tablespoons capers roughly chopped
  • 2 cloves garlic finely minced
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 8 basil leaves julienned (more for serving)
  • 1 teaspoon kosher salt

Instructions

  • Preheat the grill: At dinnertime, preheat the grill for medium-high direct heat grilling, 450-500 degrees F.
  • Prep the chicken: Cut the chicken in half lengthwise, place it in a ziplock or cover it with plastic wrap and gently pound out the thicker part to about an inch thickness. In a small bowl, add olive oil, kosher salt, garlic powder, and oregano. Brush on the chicken and set aside.
  • Prep the bruschetta: As the grill preheats, prep the bruschetta. Add the chopped tomatoes, chopped onion, capers, basil, kosher salt, balsamic vinegar, & olive oil to a bowl. Gently stir to combine. Taste & adjust seasoning as desired.
  • Grill the chicken: Place the chicken on the preheated grill. Grill for 2 minutes on one side. Flip the chicken, add the mozzarella pieces, and cook for an additional 2 minutes. The cheese will melt as the chicken finishes cooking. Transfer the grilled chicken to a serving platter.
  • Serve: Top the cooked chicken with the bruschetta. Sprinkle with extra basil. You can serve the chicken over pasta, or alongside a salad with grilled bread. Enjoy!

Nutrition

Calories: 335kcal | Carbohydrates: 7g | Protein: 19g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 1498mg | Potassium: 378mg | Fiber: 1g | Sugar: 3g | Vitamin A: 711IU | Vitamin C: 21mg | Calcium: 177mg | Iron: 2mg

Baked Peaches

by

Baked Peaches are the picture-perfect dish of summer! Infused with butter, brown sugar, a hint of citrus, and an optional touch of bourbon, these sweet, juicy treats are easy to make and turn out incredibly delicious. Serve yours warm with a scoop of vanilla bean ice cream!

Jump to Recipe
Closeup of a baked peach and ice cream.

Why you’ll love this recipe

  • Simplicity at its finest: Baked peaches are incredibly straightforward to make, but don’t let that fool you! The slow-baking method results in layers of rich, caramelized, and complex flavors.
  • Seasonal: This dessert is an amazing way to make the most of peach season!
  • Versatile: Serve baked peaches as a quick dessert on summer evenings or even an indulgent breakfast with pancakes, waffles, french toast, or crepes.
Two bowls of baked peaches and ice cream with garnishes.

Summery baked peaches

Baked peaches are one of my all-time favorite desserts, especially when peach season is in full swing! It is one of the easiest recipes to prepare, but I love the way it highlights the natural sweetness of this fruit.

The soft, caramelized peaches are sweet and tangy with a rich depth from the brown sugar and vanilla. I like to add a touch of orange juice for a little extra brightness. If you opt for the bourbon, it adds warmth and enhances the peaches perfectly.

Like grilled peaches, baked peaches are best served with a scoop of vanilla bean ice cream or whipped cream, adding a creamy contrast to the sweet and slightly tart-baked peaches.

How to pick perfect peaches

When peaches are in season, it’s relatively easy to pick out good fruits. However, there are still a few things to keep in mind! Here are a few of my top tips:

  • Color: Look for peaches with a vibrant gold color. Typically, a deeper color means a riper peach.
  • Feel: Give the peach a gentle squeeze. It should give slightly under pressure (much like an avocado). Avoid peaches that are overly hard or soft.
  • Aroma: Ripe peaches have a sweet aroma, so if you can’t smell anything, it likely means it’s underripe. 
  • Skin: The skin should be smooth and free from blemishes or dark spots. Additionally, wrinkled skin can indicate an overripe peach.
  • Stem: If the area around the stem is still green, the peach is likely underripe. Your goal is to have it be the same color as the rest of the fruit.

Remember, peaches will continue to ripen after they’re picked. If they’re still a little hard at the market, don’t worry! They should be ready to use after sitting for a few days on the counter.

Ingredients for baked peaches.

Ingredients & substitutions

  • Peaches: Choose ripe but firm peaches for the best final texture. If peaches aren’t available, you can try using nectarines or apricots instead.
  • Butter: Adds richness and helps create a caramelized flavor. Make sure to use unsalted butter to prevent an overly salty baked peaches taste.
  • Brown sugar: Provides sweetness and caramel, molasses notes. If you don’t have brown sugar, you can substitute it with coconut sugar or regular granulated sugar.
  • Orange juice: Adds a citrusy brightness that balances the sweetness of the dessert. You can use lemon juice if you prefer, or omit the citrus juice altogether.
  • Vanilla: Provides a sweet aroma and flavor that perfectly complements the peaches.
  • Bourbon: An optional ingredient, but I love to add a dash for warmth and complexity. You can leave it out or substitute it with rum or brandy.
Melting butter and baking peaches.

How to make baked peaches

  1. Prepare the peaches: Start by thoroughly cleaning and drying the peaches. Pop them into a deep baking dish, and don’t worry about pitting them.
  2. Create the sauce: Melt the butter, then whisk it together with the brown sugar, orange juice, vanilla, and bourbon (if you’re using it).
  3. Bake the peaches: Pour the caramel mixture over the peaches and let the oven work its magic at 375F for about 30-45 minutes or until fork tender. Serve your baked peaches warm with extra caramel sauce and a scoop of vanilla ice cream on top.
Holding up a bowl of peaches and ice cream.

The best toppings for baked peaches

If you want to turn the flavors of your baked peaches up a notch, I suggest pairing them with some of the following:

  • Vanilla ice cream
  • Whipped cream
  • Caramel sauce
  • Chopped nuts
  • Fresh mint leaves
Table of baked peaches and ice cream with flowers.

Frequently asked questions

Can I use canned peaches instead of fresh peaches? 

You can technically use canned peaches instead of fresh ones, but the texture and flavor will be off. Since they are already pre-cooked, you won’t need to bake them for as long. The final taste won’t be quite as vibrant, but canned peaches work in a pinch.

Can I omit the bourbon? 

Yes, you can absolutely leave out the bourbon if you don’t want it in the recipe.

What if my peaches aren’t very sweet? 

If you couldn’t find sweet peaches, you can increase the amount of sugar added to make the dish suit your preferred taste. 

Storage & reheating

If you have any leftover baked peaches, follow these simple storage tips:

  • Fridge: Once cooled, transfer the baked peaches to an airtight container and keep them in the fridge for up to 1 week.
  • Freezer: For longer storage, move the container to the freezer for up to 3 months.
  • Reheating: To reheat the peaches, warm them in a baking dish in the oven at 350F for about 10 minutes or until warmed through.
Bite taken out of a baked peach.

Variations

  • Warming spices: Add a dash of spices like cinnamon, cardamom, or nutmeg.
  • Switch up the sweetener: Use honey or maple syrup instead of brown sugar for a different flavor profile.
  • Crumble topping: Try making a crumble topping to add texture and flavor. 
  • Berries: Mix in some fresh blueberries or blackberries for added flavor and color.
  • Salt: Add a sprinkle of sea salt on top before baking it to impart salted caramel notes.
  • Nuts: Add a handful of chopped pecans, cashews, or walnuts for a crunch.

Top tips

  • Choose the right peaches: Look for peaches that are ripe but firm. They will taste sweet but also hold up to baking well.
  • Stir the mixture: You want to ensure the butter is melted and well combined with the sugar so it dissolves and doesn’t end up burning in the oven.
  • Fork tender: The peaches are done when they’re fork tender. A fork (or knife) should easily pierce and glide through the peach flesh.
  • Test your peaches: If your batch of peaches isn’t very sweet, you can add a bit more sugar to the recipe to make up for the loss of flavor.
  • Cool first: Make sure to let the peaches cool for a few minutes before serving. This allows the juices to thicken slightly, resulting in a rich caramel sauce.
Bowl of baked peach and vanilla ice cream.

Looking for more dessert recipes?

If you enjoyed this baked peaches recipe, be sure to check out some more fruit-forward desserts like these:

If you try this Baked Peaches recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Closeup of a baked peach and ice cream.
Print Recipe
5 from 2 votes

Best Baked Peaches

Baked peaches are the picture-perfect dish of summer! Infused with butter, brown sugar, a hint of citrus, and an optional touch of bourbon, these sweet, juicy treats are easy to make and turn out incredibly delicious.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: baked peaches, baking peaches, fruit dessert, how to bake peaches, peach dump, summer dessert
Servings: 8 servings
Calories: 286kcal
Author: Lena Gladstone

Ingredients

Instructions

  • Preheat the oven to 375° F.
  • Clean the peaches and wipe them dry. Add them to a deep baking dish.
  • Add unsalted butter to a small pot and melt.
  • Add brown sugar, orange juice, vanilla extract, and bourbon (if using) into the pot with butter and mix to combine. Then pour the mixture into the baking dish on top of the peaches.
  • Bake uncovered for 30-45 minutes, check to make sure peaches are fork tender. If not, bake for an additional 15-20 minutes.
  • Serve with ice cream or whipped cream, drizzle with caramel sauce from baking the peaches, sprinkle with chopped nuts (optional), and enjoy.

Nutrition

Calories: 286kcal | Carbohydrates: 43g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 29mg | Potassium: 240mg | Fiber: 2g | Sugar: 40g | Vitamin A: 860IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg

Avocado Mango Salsa

by

This Avocado Mango Salsa is bursting with juicy, spicy, and creamy flavors! It showcases fresh fruit and veggies, aromatic herbs, limes, and jalapeños for a perfect blend of sweet and savory that will elevate your summer snacking game. Serve this versatile dish with tortilla chips, tacos, burritos, and more.

Jump to Recipe
Avocado mango salsa in a bowl.

Why you’ll love this recipe

  • Full of refreshing flavors: The combination of juicy mangoes, creamy avocados, spicy chiles, and tangy limes creates a snack that was made for summer.
  • Easy to make: With just seven ingredients and ten minutes of prep time, avocado mango salsa is a breeze to whip up. Plus, there is no cooking required!
  • Versatile: This salsa isn’t just for chips! It complements grilled fish or chicken beautifully.
  • Packed with antioxidants: Both mangoes and limes are prominent ingredients in this recipe, meaning it’s packed with beneficial antioxidants like vitamin C.
Avocado mango salsa in a bowl.

Spicy avocado mango salsa

I don’t know about you, but I try to turn my oven and stove on as little as possible during the summer months. That’s where this spicy avocado mango salsa comes in! 

All you have to do is cut up the ingredients and mix them together, making this 10-minute condiment perfect for hot evenings when you need to stay cool. It’s packed with the tropical flavors of mango, creamy avocados, tangy lime, and spicy jalapeños.

Ingredients for avocado mango salsa.

Ingredients & substitutions

  • Mango: Provides a sweet, slightly floral base. Good choices include Ataulfo, Honey, and Tommy Atkins mangoes. If you can’t find any mangoes, try ripe peaches.
  • Avocado: Adds a perfectly rich, creamy, and buttery texture. For a different flavor, you can play around with unique add-ins like butternut squash, ripe pears, or cucumber.
  • Red onion: I prefer the color and flavor of red onion for this avocado mango salsa recipe. If they are too sharp for you, shallots or regular white onions also work.
  • Jalapeño: Provides just the right amount of heat. If you’re sensitive to spice, experiment with green bell peppers. If you prefer more spice, use extra jalepeños or add serranos.
  • Cilantro: Adds a refreshing, lemony, and almost peppery element. If you’re not a cilantro fan, parsley or mint work as well. Alternatively, omit the fresh herbs altogether.
  • Lime: Provides a tangy contrast to the sweetness of the mangoes. Freshly squeezed lime is the best option, but lemon juice will work in a pinch.
  • Salt: I use just a pinch of kosher salt to balance the flavors. Sea salt or table salt also work, but use less as they’re finer.
Cutting a mango.

How to cut a mango

If you don’t know how to cut a mango, this is the foolproof method I always use:

  1. Position the mango so that it’s resting with the stem side facing down. Slice off both sides of the mango, about ¼-inch away from the center to avoid the seed.
  2. Hold one of the halves in the palm of your hand. Without cutting through the skin, make lengthwise cuts through the flesh. Rotate it and make more cuts to create cubes.
  3. Push on the center of the skin side of the mango so the cubes of fruit pop out like a hedgehog. Slice off the mango cubes and repeat the process with the other half.
A mango cut into a hedgehog pattern.

How to make avocado mango salad

  1. Prep the base ingredients: Once your mangoes are peeled and cubed, toss them into a bowl. Scoop the avocado out of its skin and cube it the same size as the mango. Dice the red onion to a similar size as well.
  2. Dice the jalapeño: If you want a milder spice, look for a wrinkle-free jalepeño and remove all the seeds and veins before dicing it.
  3. Chop the cilantro: Make sure to use a sharp knife when chopping the cilantro to avoid bruising it, and dice it finely to distribute the flavor more evenly.
  4. Assemble the salsa: Squeeze in the juice of one lime and sprinkle in the salt. Give everything a good mix and your spicy avocado mango salsa is ready!
Cutting avocado, onion, jalapeno, and cilantro.

Serving suggestions

This avocado mango salsa is extremely versatile! There are so many ways you can serve it, but here are just a few of my favorites:

  • As a dip: Serve a bowl with corn tortilla chips for a classic snack option.
  • With protein: Use avocado mango salsa as a topping for grilled chicken or salmon. You can even spoon it over steak for a tropical twist.
  • As a filling: Use it as a filling for tacos, burritos, pitas, and veggie wraps.
  • Topping: Serve it as a topping for sushi bowls, poke bowls, or rice bowls.
A bowl of unmixed avocado mango salsa.

Frequently asked questions

Can I use frozen mango for this recipe?

Fresh mango is recommended but you can use frozen mango in a pinch. Make sure to thaw and drain it fully, then pat it dry before adding it.

How spicy is this salsa? 

The spice level is dependent on the amount of chiles used in the recipe. You can adjust it by adding more or less jalepeño, or by leaving the seeds in for extra heat.

What type of mango works best for this salsa?

Any ripe mango will work, but Ataulfo or Honey mangoes tend to be sweeter and have the smoothest, creamiest texture. 

Storage

For any leftover avocado mango salsa, follow these simple storage tips:

  • Fridge: This salsa can be stored in the fridge for 1-2 days. Be sure to cover it tightly and keep it in an airtight container.
  • Freezer: I don’t recommend freezing this salsa since the avocado and mango will become mushy. It’s best to keep it in the fridge.
Avocado mango salsa in a bowl.

Variations

  • Tomatoes: Add some diced tomatoes for a more traditional pico de gallo twist.
  • Pineapple: Toss in diced pineapple for an extra tropical combination. 
  • Protein: Mix in some black beans for added protein.
  • Sweetness: Try adding corn for a bit of sweetness and texture.

Top tips

  • Choose the right fruits: Use ripe but firm mango and avocado to avoid a mushy salsa.
  • Serve the salsa chilled: I suggest serving this salsa chilled. This allows the flavors to develop and balance each other out.
  • Add the avocado last: If you decide to make your avocado mango salsa ahead of time, add the avocado just before serving to prevent it from browning. 
  • Mix it gently: Mix the salsa gently to avoid mashing the avocado and mango.
Avocado mango salsa on a chip.

Looking for more Mexican-inspired recipes?

If you enjoyed this spicy avocado mango salsa recipe, be sure to check out some more of my favorites like these:

If you try this Avocado Mango Salsa, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Avocado mango salsa in a bowl.
Print Recipe
5 from 3 votes

Spicy Avocado Mango Salsa

This avocado mango salsa is bursting with juicy, spicy, and creamy flavors! It's the perfect condiment with chips, tacos, grilled chicken, and more.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: 10 minute appetizer, avocado mango salsa, chunky mango salsa, mango avocado salsa, mango salsa, spicy avocado mango salsa
Servings: 4 servings
Calories: 123kcal
Author: Lena Gladstone

Equipment

Ingredients

  • 1 large mango peeled and finely diced
  • 1 large avocado finely diced
  • ½ medium red onion chopped
  • 1 jalapeño seeded and finely diced
  • ¼ cup cilantro finely chopped
  • 1 medium lime freshly juiced or more to taste
  • 1 teaspoon kosher salt or more to taste

Instructions

  • Peel and finely dice the ripe mango, avocado and red onion. Add to a bowl.
  • Deseed and finely dice a jalapeno. Tip: Choose a jalapeno that is smooth for a less spicy pepper, if you see marks on the pepper it will be spicier. Add to the bowl.
  • Chop the cilantro finely and add to the bowl.
  • Squeeze the lime and add kosher salt. Mix well to combine. Serve with chips or on top of fish, chicken or steak.

Nutrition

Calories: 123kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 587mg | Potassium: 382mg | Fiber: 5g | Sugar: 8g | Vitamin A: 747IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg

Rhubarb Simple Syrup

by

Rhubarb Simple Syrup is a fruity spring and summertime concoction that will completely transform your favorite beverages and treats! This vibrant pink elixir is prepared with just 3 simple ingredients and provides a distinctive tangy-sweet profile. Prepare to be astonished by how sophisticated and complex it tastes!

Jump to Recipe
Rhubarb simple syrup in a glass container.

Why you’ll love this recipe

  • Versatile: Use this syrup to sweeten and elevate the flavor of a variety of drinks, from teas and lemonades to cocktails and mocktails.
  • Offers a unique flavor: Forget regular simple syrup and enjoy the sweet tartness of rhubarb simple syrup. Everyone always loves it!
  • Prevents waste: Much like jams and jellies, making simple syrup is an economical way to use up a surplus of rhubarb from your garden.
  • Homemade: Nothing beats the satisfaction and quality of homemade syrups, right?!
Rhubarb simple syrup in a glass container.

Tangy rhubarb simple syrup

Rhubarb is often added to pies, tarts, jams, and jellies for a deliciously tangy element. However, this rhubarb simple syrup recipe is now one of my favorite ways to enjoy its distinct tart flavor.

The rhubarb is slowly simmered with water and sugar to extract its vibrant color and flavor. This syrup turns out a beautiful pink color, thanks to the natural hue of the rhubarb, adding visual appeal to any drink.

There are so many applications for rhubarb simple syrup, but one of my favorite ideas includes stirring it into a glass of iced tea or lemonade, adding a lemon wedge, and enjoying a refreshing drink on a warm day.

Ingredients for rhubarb simple syrup.

Ingredients & substitutions

  • Rhubarb: Gives the syrup its unique tart flavor and vibrant pink color. If rhubarb is not available, you can experiment with strawberries, raspberries, or even cranberries.
  • Water: The base of any simple syrup, helping to dilute the sugar and extract the flavor of the rhubarb. Use filtered water for the best results!
  • Sugar: Granulated sugar adds a delicate sweetness that balances the tartness of the rhubarb. If you prefer, you can try a sugar substitute like stevia or monk fruit.
Chopping and boiling rhubarb.

How to make rhubarb simple syrup

  1. Prep the rhubarb: When you’re choosing rhubarb, I suggest opting for stalks that are more vibrant in color for a brighter syrup. Once you’ve chosen the perfect rhubarb, cut the stalks into ½-inch pieces.
  2. Cook the rhubarb: Bring the water and sugar to a boil in a saucepan, then add the rhubarb and let everything simmer over medium-low heat for about 15 minutes. You’ll know it’s ready when the rhubarb has completely fallen apart.
  3. Strain the sauce: Allow the sauce to cool before passing it through a fine-mesh strainer into a measuring cup. Pour the syrup into storage bottles for drinks, desserts, and more. And don’t discard the cooked rhubarb, as it makes a lovely ice cream topping!
Straining rhubarb simple syrup.

How to use rhubarb simple syrup

To kick-start your creative mixology and dessert recipes with this rhubarb simple syrup, here are a few of my favorite ideas:

  • Stir some into iced tea or lemonade for a tangy-sweet twist.
  • Mix the syrup into a gin or vodka cocktail like a strawberry martini.
  • Drizzle a little over vanilla ice cream, or mix some into your morning yogurt or oatmeal.
  • Add it to sparkling water for a refreshing, homemade soda.
  • Instead of maple syrup, serve rhubarb simple syrup with pancakes, waffles, and crepes.
  • Sweeten your favorite fruity cakes and other baked goods with this syrup.
Rhubarb simple syrup straining into a glass container.

Frequently asked questions

Can I use frozen rhubarb for this recipe?

Yes, you can! You don’t even need to defrost the rhubarb before using it, but you will need to simmer it for a few minutes longer.

Can I use this syrup in baking? 

Absolutely! Rhubarb simple syrup makes a great addition to recipes like cakes or cupcakes.

Why is my syrup not as pink as I expected?

The color can vary depending on the variety and ripeness of the rhubarb. I recommend opting for vibrant pink rhubarb stalks for the best results.

Storage & reheating

For any leftover rhubarb simple syrup, follow these quick and easy storage instructions:

  • Fridge: The syrup will last 3-4 weeks in the refrigerator. Just make sure to keep it in a sealed container like a mason jar. 
  • Freezer: For longer storage, freeze the syrup in ice cube trays, then transfer the frozen cubes to a freezer bag for up to 6 months.
  • Prep ahead: This syrup is perfect for making ahead of time! Keep it on hand for all your drink and baking enhancement needs.
Rhubarb simple syrup in a glass container.

Variations

  • Warming spices: Infuse the syrup with a cinnamon stick, star anise, or cardamom pods.
  • Mixed fruit syrup: Add strawberries or raspberries to the mix for a tangy flavor profile.
  • Herbs: Add a handful of fresh basil or mint leaves for an herbaceous finish.
  • Ginger: Add a few slices of fresh ginger to create a sweet-spicy kick.
  • Brown sugar: Use brown sugar instead of white sugar for a deep, complex flavor.

Top tips

  • Cut the rhubarb evenly: Make sure to chop the rhubarb into evenly-sized pieces for uniform cooking.
  • Stir the mixture: Don’t forget to stir it occasionally while simmering to prevent the rhubarb and sugar from sticking to the bottom of the pan and burning.
  • Strain it gently: When you’re straining the syrup, don’t press the rhubarb solids too hard as this can result in a cloudy syrup.
  • Taste the fruit: Always taste your rhubarb beforehand. If it’s tart, add a little more sugar.
  • Opt for pink stalks: Remember the color of your syrup will vary depending on the color of your rhubarb. Look for vibrant, bright pink stalks.
  • Use quality rhubarb: Check for firm stalks, avoiding any that are limp or blemished. If the leaves are attached, they should be fresh and crisp.
  • Save the rhubarb: Remember to save the leftover cooked rhubarb to serve with ice cream, oatmeal, toast, or yogurt.
Rhubarb simple syrup in a glass container.

Looking for more rhubarb recipes?

If you enjoyed this rhubarb simple syrup recipe, be sure to check out some more of my favorite rhubarb creations like these:

If you try this Rhubarb Simple Syrup, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Rhubarb simple syrup in a glass container.
Print Recipe
5 from 1 vote

Quick & Easy Rhubarb Simple Syrup

Try this rhubarb simple syrup for a fruity spring and summertime concoction that will completely transform your favorite beverages and treats! Serve it with cocktails, mocktails, pancakes, and more.
Prep Time5 minutes
Cook Time15 minutes
Chill Time15 minutes
Total Time35 minutes
Course: Sauce
Cuisine: American
Keyword: easy simple syrup, fruit-infused simple syrup, homemade rhubarb simple syrup, homemade simple syrup, rhubarb simple syrup
Servings: 16 onces
Calories: 100kcal
Author: Lena Gladstone

Equipment

Ingredients

  • 6 stalks rhubarb cut into ½ -inch pieces (about 4 cups)
  • 2 cups water
  • 2 cups sugar

Instructions

  • Cut the rhubarb into ½ inch pieces. Tip: When choosing rhubarb, choose stalks that are more vibrant in color, you’ll get a brighter color syrup.
  • Add water, sugar into a saucepan. Bring to a boil, add the rhubarb and let it simmer on medium-low heat for 15 minutes, or until the rhubarb has completely fallen apart.
  • Remove from heat, let it cool for 15 minutes, then use a fine mesh strainer and strain into a measuring cup and then pour into bottles to store, making sure to press down to release as much of the syrup as possible. Tip: Save the cooked rhubarb to top ice cream or yogurt.
  • Syrup will last in refrigerator for 3-4 weeks, or in freezer for up to 6 months.

Notes

Choosing The Best Stalks: Look for firm stalks, avoiding any which are limp or blemished. If the leaves are attached, they should be fresh and crisp. Pick stalks with deeper red colors if possible. This will make for the deepest-colored recipes.
What to do with the leftovers: Save the cooked rhubarb to top ice cream or yogurt.

Nutrition

Calories: 100kcal | Carbohydrates: 26g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.1mg

Shrimp Louie Salad

by

Shrimp Louie Salad is a refreshing-yet-indulgent classic that combines a medley of vibrant mix-ins with a boldly-flavored dressing. This salad is studded with plump, juicy shrimp, creamy avocado, and crisp romaine lettuce, all drizzled with a tangy Thousand Island-inspired sauce. It’s perfect for a light lunch, weekend brunch, or elegant main.

Serving utensils with shrimp salad.
Jump to Recipe

Why you’ll love this recipe

  • Quick to make: This salad comes together in just 20 minutes, making it ideal for a quick, no-fuss summertime meal.
  • Versatile: Shrimp Louie salad works equally well as a light main dish or as a side. Plus, it can easily be adapted to include your favorite ingredients.
  • Light & healthy: This recipe is packed with lean protein, healthy fats, and a variety of vitamins and minerals.
  • Impressive: Although it’s simple to make, shrimp Louie salad has a gourmet feel that never fails to impress family or dinner guests.
Close up of shrimp salad with sauce.

Classic shrimp Louie salad

Shrimp Louie salad is an American classic popularized in the San Francisco area in the early 1900s. I’ve been making this crowd-pleaser for years and it’s always a hit! It’s simple and refreshing yet decadent and indulgent at the same time.

Much like crab Louie salad, this recipe showcases seafood in all the best ways! Jumbo shrimp are seasoned with smoky, spice, and savory flavors, then seared to golden perfection. Paired with the crunch of romaine lettuce, sweet bursts of cherry tomatoes, and the creaminess of avocado, it’s an unforgettable contrast of textures and tastes.

The finishing touch is a homemade Louie dressing, featuring ingredients like mayo, capers, lemon, and Tabasco sauce. Serve it by itself or with some crusty bread, a bowl of celeriac, fennel, sweet potato soup, or a hearty sandwich.

Ingredients for shrimp louie salad.

Ingredients & substitutions

  • Shrimp: Seared shrimp adds a delicate seafood flavor and a firm texture. I use raw, jumbo shrimp for my salad, but you can also use frozen shrimp. Substitute it with crab for a crab Louie salad.
  • Romaine: I love the crisp, refreshing bite of romaine lettuce, but feel free to use iceberg lettuce, butter lettuce, or mixed greens instead.
  • Avocado: Adds a rich, creamy, and buttery element, which perfectly contrasts with the other ingredients. If avocado isn’t available, try roasted sweet potatoes.
  • Tomatoes: Cherry tomatoes add a pop of color and juiciness. Grape tomatoes are another great option, or you can try vine-ripened tomatoes.
  • Eggs: Not only do hard-boiled eggs add rich, creamy flavors, but they are also an excellent source of protein! Use farm-fresh eggs for the best results.
  • Dressing: The combination of mayonnaise, Dijon mustard, capers, lemon, Worcestershire sauce, honey, Tabasco sauce, smoked paprika, and garlic powder creates a quintessential Louie salad flavor. If you prefer, you can use Thousand Island dressing.
Boiling eggs, making dressing, and frying shrimp.

How to properly boil eggs

Before starting anything else, you’ll need to tackle the eggs. For the best results, bring a medium pot of water to a boil over medium heat. Carefully lower the eggs into the water, making sure they’re fully submerged with a couple of inches to spare.

After about 9-10 minutes, carefully remove them with a slotted spoon and transfer them to an ice bath. Once they feel cool to the touch, you can gently crack and peel each egg.

How to make shrimp Louie salad

  1. Make the dressing: Add all the dressing ingredients to a blender or mason jar and blend until smooth. Don’t forget to taste and adjust the seasonings if needed!
  2. Cook the shrimp: Mix the peeled shrimp with seasonings and Tabasco sauce, then sear them in a hot skillet with avocado oil until they’re pink on the first side. Flip them and add butter, then cook for a few more minutes until they appear golden.
  3. Assemble the salad: Start with a bed of chopped romaine lettuce, then arrange your tomatoes, avocados, hard-boiled eggs, and seared shrimp evenly on top. Drizzle some dressing over the top and your shrimp Louie salad is ready to be devoured!
Cutting vegetables and eggs for salad.

Serving suggestions

This shrimp Louie salad is practically a meal in itself, but if you’re looking to round it out, here are a few ideas:

  • Bread: Serve it with a slice of crusty bread to sop up any leftover dressing.
  • Sandwich: For a heartier meal, add a prosciutto mozzarella sandwich to the side.
  • Soup: Pair it with soup like gazpacho, salmon corn chowder, or seafood bisque.
  • Beverages: Complement it with chilled white wine, rosé, or an Aperol spritz. For a non-alcoholic drink, try a refreshing iced tea or sparkling lemonade.
Assembling seared shrimp salad.

Frequently asked questions

Can I use frozen shrimp? 

Absolutely, you can use frozen shrimp in this recipe! Just make sure they’re thawed before starting. One method is to let them slowly defrost in the refrigerator overnight. If you’re short on time, you can speed up the process by placing the shrimp in a bowl or a colander and running a gentle stream of cold water over them.

Can I use a different type of seafood? 

Yes, you can use a different type of seafood. Some of my favorites include crab or lobster instead of shrimp.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free as written in the recipe card. Just double-check that your Worcestershire sauce is gluten-free since some brands contain gluten.

Storage & reheating

I suggest eating shrimp Louie salad fresh, but if you happen to have leftovers, here’s what to do: 

  • Fridge: Store the eggs, lettuce, and dressing separately if possible. Make the salad right before you’re ready to eat it again. You can store the ingredients for up to 2 days. 
  • Prep ahead: You can prep the dressing and the hard-boiled eggs ahead of time. All you have to do is cook the shrimp and assemble the salad when ready to serve.
Shrimp louie salad with dressing.

Variations

  • Protein alternative: Swap the shrimp for grilled chicken or tofu for a different take.
  • Flavor change: Add olives or pickles for a tangy punch. You can even add a few pickled jalapeños for a spicy kick.
  • Greens: Use mixed salad greens, arugula, or spinach instead of romaine lettuce.
  • Cheesy: Add feta or goat cheese for extra creamy, cheesy, umami-rich flavors in your shrimp Louie salad.

Top tips

  • Watch the shrimp: Keep a close eye on the shrimp as they cook to prevent a tough, rubbery texture. Aim for a light pink color with a slight curl.
  • Time the dressing: Don’t add the shrimp or dress the salad until just before you’re ready to eat! This will help keep the lettuce crunchy and fresh.
  • Use ripe avocados: It’s important to use ripe avocados for optimal creaminess and depth of flavor. They should give under gentle pressure, but not be too squishy.
Shrimp louie salad with dressing.

Looking for more salad recipes?

If you enjoyed this shrimp Louie salad recipe, be sure to check out some more of my favorite salads like these:

If you try this Shrimp Louie Salad, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Serving utensils with shrimp salad.
Print Recipe
4.67 from 6 votes

Classic Shrimp Louie Salad

Shrimp Louie salad is a refreshing-yet-indulgent classic that combines a medley of vibrant mix-ins with a boldly-flavored dressing. It's a perfect choice for a light lunch, weekend brunch, or elegant main.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: 20 minute recipe, easy salad recipe, quick dinner, seafood salad, shrimp Louie, shrimp Louie salad, shrimp salad
Servings: 4 servings
Calories: 546kcal
Author: Lena Gladstone

Ingredients

For the shrimp

Shrimp Louie dressing

For the salad

  • 2 heads romaine lettuce chopped
  • 1 large avocado sliced
  • 8 ounces cherry tomatoes halved
  • 4 medium eggs hard boiled
  • ½ lemon cut into 4 wedges

Instructions

Hard boil the eggs

  • Fill a medium pot with water and bring to a boil on medium heat. There should be enough water to cover the eggs by several inches. Once boiling, carefully lower the eggs into water with a long-handled slotted spoon. Boil for 9 to 10 minutes and then remove from the heat. Carefully remove the eggs and transfer them to an ice bath until eggs are cool to the touch. Once cooled, gently crack and peel each egg. Place the peeled eggs onto a plate to the side until you’re ready to cut in half and add to the salad.

Make the dressing

  • Combine all ingredients in a blender and blend until smooth or add to a mason jar and blend with an immersion blender. Taste and add additional seasoning, if needed. (*To make ahead, pour into a small jar or small air-tight container and store in the refrigerator until ready to serve.)

Cook the shrimp

  • In a large bowl, add the peeled shrimp, dry seasonings, and Tabasco sauce and mix well together. Bring a large skillet to medium-high heat, and add in the avocado oil. Once hot, add in shrimp and cook on one side for 2-3 minutes or until pink. Flip the shrimp onto the other side, add in butter, and cook for several more minutes, or until golden. Remove to a plate and set aside.

Assemble the salad

  • Add the lettuce to a large serving platter. Scatter the tomatoes on top, then add the sliced avocados, halved eggs, and shrimp. Top with salad dressing and leave some on the side for extra.

Nutrition

Calories: 546kcal | Carbohydrates: 22g | Protein: 27g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 326mg | Sodium: 1691mg | Potassium: 1404mg | Fiber: 11g | Sugar: 7g | Vitamin A: 28359IU | Vitamin C: 44mg | Calcium: 215mg | Iron: 5mg

Mediterranean Meatballs

by

These mouthwatering Mediterranean Meatballs with tzatziki feature a savory blend of herbs, spices, and creamy yogurt sauce. Juicy, rich, and tender beef meatballs are perfectly complemented by refreshing homemade tzatziki. Serve this simple meal with a Greek salad, pita bread, olives, or your choice of grains.

Jump to Recipe
Mediterranean meatballs with tzatziki in a bowl.

Why you’ll love this recipe

  • Bursting with flavor: These meatballs are seasoned with an irresistible mix of cumin, smoked paprika, lemon zest, and fresh herbs.
  • Quick & easy: With just 15 minutes of prep time and 15 minutes of cook time, you’ll have a hearty and satisfying meal on the table in a flash.
  • Make-ahead friendly: You can prepare the tzatziki sauce in advance and freeze the meatballs for a convenient meal at a later date.
  • Crowd-pleaser: This dish is perfect for entertaining! It features bright, herbal, and savory flavors that speak to a wide variety of taste preferences.
Mediterranean meatballs with tzatziki in a bowl.

Watch how to make Mediterranean Beef Meatballs with tzatziki

YouTube video

Easy Mediterranean meatballs with tzatziki

As a lover of Mediterranean cuisine, I am so excited to share these Mediterranean meatballs with you! They have roots in the vibrant and diverse cuisines of this region, which always goes over well in my household.

I’ve created a balanced blend of spices, herbs, and zesty lemon, which results in flavors that are both bold and fresh. The meatballs are juicy and tender with a slightly smoky taste from the paprika. Plus, the creamy tzatziki sauce adds a refreshing contrast, with its base of grated cucumber and tangy Greek yogurt.

I highly recommend serving this quick and easy dish alongside a Greek salad, crumbled feta, cheese stuffed olives, and pita bread for a mezze platter-style meal. You’ll be transported to the Mediterranean with every bite!

Ingredients for Mediterranean meatballs.

Ingredients & substitutions

  • Onion: White or yellow onion adds a subtle sweetness and depth of flavor. You can substitute onion with shallots for a milder taste.
  • Whole milk: Helps to bind the meatball mixture and keep it moist. Use 2% or dairy-free milk for a lighter option.
  • White bread: Acts as a binder and helps maintain a tender texture. You can use gluten-free bread or panko as an alternative, but the meatballs won’t be as moist.
  • Ground beef: Provides a rich, savory base for the meatballs. I prefer to use 80/20 ground beef for the perfect amount of moisture. You can also use ground pork or lamb.
  • Seasonings: For a signature Mediterranean flavor profile, use a combination of salt, cumin, smoked paprika, lemon zest, garlic, oregano, parsley, and mint. Feel free to adjust the amounts of each ingredient to suit your taste preferences.
  • Eggs: To bind the meatball mixture together and add a rich flavor. Don’t skip the eggs!
  • Olive oil: Adds more moisture and more richness to the meatballs. For a less traditional taste, you can use an option like avocado oil.
  • Greek yogurt: Provides a thick, creamy base for the tzatziki sauce. For a dairy-free option, try plain coconut yogurt instead.
  • Persian cucumbers: Add a refreshing crunch and texture to the tzatziki. You can also use English cucumbers if Persian cucumbers are unavailable. Just try to stay away from field cucumbers.
  • Dill: Imparts fresh, herbaceous, anise-like notes to the tzatziki sauce. If you don’t have dill on hand, substitute it with mint or parsley.
Forming and baking Mediterranean meatballs.

How to make Mediterranean meatballs with tzatziki

  1. Soak the bread: To prevent sticking, line some baking sheets with foil and brush them with olive oil. Soak the bread in milk until it has fully absorbed. This is a critical step in maintaining a moist texture in the meatballs.
  2. Combine the meatball mixture: Once the bread has soaked, mix it with the other meatball ingredients in a bowl until everything is well combined.
  3. Shape the meatballs: I find it helpful to use a 1-inch cookie scoop to make evenly-sized meatballs, but you can also eyeball them. For large meatballs, add 2 scoops per piece. I also recommend dipping your hands in water before rolling them to prevent sticking.
  4. Bake the meatballs: Once they are shaped, place the meatballs on the prepared baking sheets. Bake them until the meatballs reach an internal temperature of 165F.
  5. Mix the tzatziki sauce: In a small bowl, combine the yogurt, grated cucumber, dill, garlic, lemon juice, and salt. Cover and place the sauce in the fridge for at least 15 minutes to allow the flavors to combine.
Making tzatziki sauce.

Serving suggestions

For the creamiest and most refreshing flavors, serve your Mediterranean meatballs with tzatziki underneath. Then, add a couple of these dishes on the side:

Mediterranean meatballs with tzatziki in a bowl.

Frequently asked questions

Can I make this dish gluten-free?

Yes, you can make this dish gluten-free with one simple swap. Just replace the white bread with gluten-free bread, breadcrumbs, or panko.

How do I know when the meatballs are cooked through?

The meatballs are ready to eat when their internal temperature reaches 165F. I suggest investing in a meat thermometer for the most accurate and safe results.

Can I pan-fry the meatballs instead of baking them?

Yes, you can pan-fry the meatballs in oil over medium heat, turning them occasionally to ensure they cook evenly.

Storage & reheating

If you have any leftover Mediterranean meatballs with tzatziki, follow these storage tips:

  • Fridge: Store leftover meatballs and tzatziki sauce separately in airtight containers for up to 4 days.
  • Freezer: Allow the meatballs to cool, then lay them in a single layer in a freezer bag and seal, removing as much air as possible. Freeze them for up to 3 months. If the meatballs are raw, add them to a baking sheet and let them freeze completely before transferring them to a bag. Thaw for a few hours in the fridge before baking.
  • Reheating: You can reheat cooked meatballs in a preheated 400F oven for 15 minutes or until heated through. It’s best to add them to a lined baking sheet again to avoid sticking and ensure an easier cleanup.
Fork holding a meatball dipped in tzatziki.

Variations

  • Spicy: Add crushed red pepper flakes or a sprinkle of cayenne pepper to the meatballs.
  • Turkey or chicken: Substitute ground turkey or chicken for a leaner option.
  • Meatball skewers: Thread the meatballs onto skewers and barbecue them.
  • Vegan meatballs: Use a plant-based ground meat alternative and replace the eggs with flax eggs in the meatball mixture. Use a dairy-free yogurt for the tzatziki sauce.

Top tips

  • Buy a cookie scoop: Using a cookie scoop to measure the mixture helps create evenly-sized meatballs. This promotes consistent baking results.
  • Wet your hands: To prevent the mixture from sticking and create a smooth surface, roll the meatballs with wet hands.
  • Use fresh herbs: For the best flavor, ensure your herbs are fresh and aromatic.
  • Don’t overmix: Overmixing can result in dense, tough meatballs. Stop when the ingredients are just combined.
Mediterranean meatballs with tzatziki in a bowl.

Looking for more meatball recipes?

If you enjoyed this Mediterranean meatballs with tzatziki recipe, don’t forget to check out some more of my favorite meatball dishes like these:

If you try these Mediterranean Meatballs with Tzatziki, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Mediterranean meatballs with tzatziki in a bowl.
Print Recipe
5 from 4 votes

Easy Mediterranean Meatballs

These mouthwatering Mediterranean meatballs with tzatziki feature a savory blend of spices and creamy yogurt sauce. Serve this simple meal with a Greek salad, pita bread, or your choice of grains.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Mediterranean
Keyword: beef meatballs, easy dinner, homemade meatballs, Mediterranean meatballs with tzatziki, quick dinner, tzatziki, yogurt sauce
Servings: 22 meatballs
Calories: 145kcal
Author: Lena Gladstone

Equipment

Ingredients

Meatballs

  • 1 medium onion grated
  • ⅓ cup whole milk
  • 1 slice white bread ripped
  • 2 pounds ground beef or use ground lamb
  • 2 ½ teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 large lemon zested
  • 6 cloves garlic minced
  • ¼ cup oregano finely chopped
  • ¼ cup parsley finely chopped
  • ¼ cup mint finely chopped
  • 2 eggs
  • 2 tablespoons olive oil for baking

Tzatziki Sauce

  • 1 ½ cups Greek yogurt
  • 2 small Persian cucumbers grated
  • 2 tablespoons dill finely chopped
  • 2 cloves garlic grated
  • 3 tablespoons lemon juice
  • 2 teaspoons kosher salt more to taste

Instructions

Meatballs

  • Preheat the oven to 400 degrees F. Line 2 smaller baking sheets (or 1 large one) with foil, add one tablespoon of olive oil in each, and using a baking brush, brush the oil all over. Set aside.
  • In a small bowl, add milk and bread and let it soak up all the milk. Squish with your fingers. Let the bread absorb all the milk.
  • Add the ground meat, soaked bread in milk, grated onion, seasonings, lemon zest, minced garlic, chopped herbs, and 2 eggs. Mix well to combine with your hands or spoon.
  • Using a 1-inch cookie scoop, scoop out the meatballs onto the baking sheet. Add two scoops per meatball to make them larger or one scoop for smaller-sized ones, or use a 2-inch cookie scoop to get one large meatball. (Dip your hands into a bowl of water before rolling the meatballs. This will make the meatball surface smooth and help prevent the meat from sticking to your hands.) Transfer the meatballs to the baking sheets.
  • Bake in the oven for 13-15 minutes, rotating the pans halfway through. Or until the internal temperature reaches 165 degrees fahrenheit. While the meatballs cook, make the tzatziki sauce.

Tzatziki sauce

  • In a small bowl, add yogurt, grated cucumber, chopped dill, grated garlic, lemon juice, and kosher salt. Mix well to combine. Cover and place in the fridge for at least 15 minutes to allow flavors to combine. Also great to make ahead.
  • To serve
  • Add tzatziki sauce to a bowl or plate, and top with cooked meatballs. Serve with a side of Greek salad, crumbled feta cheese, olives, and pita bread. Tu can also add a side of cooked couscous, orzo pasta or quinoa.

Video

YouTube video

Notes

Allow meatballs to cool completely before freezing. Lay meatballs in a single layer in a freezer bag and seal, removing as much air as possible. Freeze for up to 3 months. When ready to use, preheat the oven to 400°F. Arrange on a parchment-lined baking sheet and bake for 15 minutes.
If freezing meatballs raw, add them to a baking sheet and let them freeze completely before adding them to a freezer bag. Thaw out for a few hours in the fridge before baking, following my baking instructions above.

Nutrition

Calories: 145kcal | Carbohydrates: 4g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 522mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Cheese Stuffed Olives

by

Cheese Stuffed Olives are an elegant appetizer that will add a level of sophistication to any table. Buttery Castelvetrano olives are paired with rich Boursin cheese and savory herbs in a recipe that takes just 10 minutes to prepare. Serve these olives as part of a charcuterie board or with wine for the perfect date night spread.

Jump to Recipe
Cheese stuffed olives on a plate.

Why you’ll love this recipe

  • No complicated steps: Make this recipe when you need a stress-free appetizer. No cooking or finicky steps are necessary!
  • Savory and buttery: The flavors complement each other unbelievably well for such a simple recipe. Everyone who tries this recipe always asks for the recipe!
  • Versatile: Enjoy cheese stuffed olives as a stand-alone snack, a mouthwatering appetizer, or as part of a charcuterie board. The options never end!
  • Easy to customize: You can easily make this recipe your own by experimenting with different olive varieties, trying blue cheese, or switching up the seasonings.

Watch how to make these Cheese Stuffed Olives

YouTube video
Cheese stuffed olive skewers on a plate.

Crowd-pleasing cheese stuffed olives

I am head over heels for simple recipes that present themselves in a refined way. Cheese stuffed olives are all of that and more, much like whipped Brie cheese spread. This versatile appetizer brings the flavors of the Mediterranean straight to your home kitchen.

In this particular recipe, creamy Boursin cheese is stuffed into Castelvetrano olives and seasoned with lemon zest, sumac, and fresh thyme, creating a perfect balance of flavors and a presentation that will turn heads.

Enjoy this recipe by itself with your favorite glass of wine, or serve it as an appetizer before a main course, like creamy Tuscan chicken meatballs or Italian stuffed bell peppers. If you want to make the olives part of a spread, I suggest arranging them with a platter of crackers, crusty bread, and fresh cheese.

Ingredients for cheese stuffed olives.

Ingredient & substitutions

  • Castelvetrano olives: These bright green, buttery olives provide the perfect base for stuffing with cheese. If you can’t find them, use Picholine, Cerignola, Manzilla, Kalamata, or Liguria olives.
  • Boursin cheese: Everyone’s favorite! Boursin adds a creamy, herbaceous, and rich flavor. Replace it with herbed cream cheese if Boursin is unavailable.
  • Lemon: Adds a refreshing citrus flavor and zestiness. You can also use lime zest as an alternative.
  • Olive oil: The main component for marinating, providing a rich flavor and texture. Make sure to use quality extra-virgin olive oil for the best results.
  • Sumac: I love to add a touch of sumac for a bright, tangy flavor profile, but it is optional. You can omit it or replace it with a pinch of lemon zest for a similar effect.
  • Fresh thyme: Adds an earthy, slightly minty taste. Rosemary or oregano will also work.
Preparing cheese stuffed olives.

How to make cheese stuffed olives

  1. Prepare the ingredients: Before starting the recipe, ensure the olives are pitted and the Boursin cheese is at room temperature. This will make it easier to work with.
  2. Pipe the cheese: The easiest way to stuff olives is by piping the cheese in. Fill a piping bag with the Boursin cheese, then carefully squeeze it into the olives.
  3. Season the olives: Place the olives in a shallow bowl, then zest a lemon over them and add a drizzle of olive oil. Lastly, add a dash of sumac, fresh thyme, and any other seasonings you’re using.
  4. Toss the ingredients: Gently toss everything together to evenly distribute the seasonings. Serve cheese stuffed olives as a standalone dish or as part of a spread.
Cheese stuffed olives on a plate.

Serving suggestions

Enjoy your cheese stuffed olives alongside other elegant appetizers and snacks like these:

Cheese stuffed olives on a wooden spoon.

Frequently asked questions

Can I use a different type of cheese?

Yes, you can experiment with other soft, creamy cheeses such as goat cheese, blue cheese, or herbed cream cheese.

Are cheese stuffed olives healthy?

Yes, cheese stuffed olives are healthy when consumed in moderation. Olives contain a variety of antioxidants, vitamins, and minerals.

Can I make this recipe vegan?

Yes, this recipe can be made vegan-friendly. Just substitute the Boursin cheese with vegan cream cheese for a dairy-free variation.

Storage & reheating

If you have leftovers or want to prepare the stuffed olives in advance, follow these storage tips:

  • Fridge: You can store extra cheese stuffed olives in an airtight container for up to a week in the refrigerator.
  • Freezer: I don’t recommend freezing olives stuffed with cheese since the texture will change too much after they thaw.
  • Prep ahead: To save time, the olives be prepared up to a few days in advance. Just keep them in the fridge in a container with the olive oil and the fixings until you are ready to serve them.
Three cheese stuffed olives on a wooden skewer.

Variations

  • Spicy: Add crushed red pepper flakes or finely diced jalapeños to the cheese mixture for a spicy option.
  • Pesto stuffed: Combine the cheese with store-bought or homemade basil pesto.
  • Sun-dried tomato: Replace the cheese with sun-dried tomatoes for a tangy twist.
  • Blue cheese: For a bold flavor, try stuffing the olives with crumbled blue cheese.
  • Garlic and herb: Mix roasted garlic and fresh herbs with the cheese before stuffing the olives.
  • Prosciutto wrapped: Wrap the cheese stuffed olives in thinly sliced prosciutto.

Top tips

  • Use a piping bag: Remember to use a piping bag or freezer bag with the corner cut off to make stuffing the olives easier and less messy.
  • Marinate before serving: Marinate the olives for at least an hour to enhance the flavors before serving them.
  • Opt for quality ingredients: Since this recipe is so simple, it’s crucial to use high-quality extra-virgin olive oil, fresh herbs, and plump olives for the best results.
  • Gently toss the olives: Avoid breaking open the olives by being gentle as you toss them in the olive oil marinade.
Cheese stuffed olive skewers on a plate.

Looking for more appetizer recipes?

If you enjoyed this cheese stuffed olives recipe, be sure to check out some more of my favorite appetizers like these:

If you try these Cheese Stuffed Olives, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Cheese stuffed olives on a plate.
Print Recipe
3.75 from 4 votes

Elegant Cheese Stuffed Olives

Cheese stuffed olives are an elegant appetizer that adds sophistication to any table. Buttery Castelvetrano olives are paired with rich Boursin cheese and savory herbs in a recipe that takes just 10 minutes to prepare.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: American, Italian
Keyword: 10 minute appetizer, charcuterie, cheese stuffed olives, easy appetizer, stuffed olives
Servings: 8 onces
Calories: 141kcal
Author: Lena Gladstone

Ingredients

Instructions

  • Using a piping bag or ziplock bag, add room-temperature Boursin cheese. Pipe in the cheese to stuff each olive. Add to a bowl.
  • Zest in the lemon, pour the extra virgin olive oil, and sprinkle with sumac, and thyme leaves. Gently toss the olives together and serve as an appetizer. Great with crackers, baguette slices, or enjoy on their own. Would be a great addition to a charcuterie board.

Video

YouTube video

Notes

Store any leftovers in a jar with a tight lid.

Nutrition

Calories: 141kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 498mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 0.3mg

Spicy Tuna Stack

by

Try this Spicy Tuna Stack for a refreshing fusion of flavors and textures, perfect for impressing dinner guests or serving on date nights! Featuring ahi tuna, avocado, cucumber, and spicy Kewpie mayo, each bite is rich, savory, and crisp. There is no need to fumble around with attempting to roll sushi when you can make this quick and easy deconstructed sushi recipe!

Jump to Recipe
Tuna stack with spicy mayo on top.

Why you’ll love this recipe

  • Rich in flavor: This recipe showcases bold ingredients like ahi tuna, spicy mayo, and pickled ginger. Once combined, the flavors and textural elements are perfectly balanced.
  • Easy to prepare: Spicy tuna stacks only take 15 minutes from start to finish. Plus, virtually no cooking is required, making this a great appetizer for the summer months.
  • Healthy: With ingredients like sushi-grade tuna and fresh vegetables, this recipe is high in protein and essential vitamins and minerals.
  • Stunning: The layered presentation never fails to impress guests! Your friends and family won’t believe their eyes when you place this spicy tuna stack in front of them.

Watch how to make these Spicy Tuna Stack

YouTube video
Spicy tuna stack with nori and mayo sauce.

Simple spicy tuna stack

A spicy tuna stack is an absolutely show-stopping dish with flavors and ingredients inspired by spicy tuna sushi rolls. My favorite part about this recipe is how easy it is to achieve a restaurant-quality dish in a no-fuss, deconstructed way.

Each one combines layers of ahi tuna, creamy avocado, crunchy cucumbers, and tender sushi rice. The spicy mayonnaise adds a perfect kick, which ties the whole dish together beautifully.

Tuna stacks don’t just look visually appealing either! The vibrant ingredients make it taste incredibly flavorful and delicious. Serve spicy tuna stacks chilled as an appetizer or light meal alongside recipes like hamachi crudo, salmon sashimi, Asian cucumber salad, and wakame.

Tuna, fresh vegetables, and sauce ingredients.

Ingredients & substitutions

  • Ahi tuna: Provides a mild, tender, and rich taste. Make sure to source sushi-grade tuna from a reputable fishmonger. You can also use options like sushi-grade albacore tuna, salmon, or mahi-mahi, depending on availability.
  • Soy sauce: For a savory, umami addition to complement the richness of the tuna. If you are sensitive to gluten, use tamari, liquid aminos, or gluten-free soy sauce.
  • Sesame oil: Imparts a subtle nutty element, enhancing the taste of the fish. For a fresh recipe like this spicy tuna stack, I suggest a quality, 100% pure sesame oil brand.
  • Jalapeño: I love to throw in some jalapeños for a subtle spice. If you prefer a mild dish, half or omit the chiles altogether.
  • Pickled ginger: Adds sweet, spicy, and tangy notes. No pickled ginger available? Substitute it with fresh ginger for a similar result.
  • Green onions: Offer a mild onion flavor without being overpowering. You can also try chives if you don’t have any green onions.
  • Sesame seeds: Provides an extra nutty taste and the perfect crunch. Use white sesame, black sesame, or a mixture of both.
  • Filling: For a classic spicy tuna flavor, use crisp Persian or English cucumbers, buttery avocados, sticky sushi rice, and nori (seaweed sheets). Find more information on how to prepare sushi rice further down in this post.
  • Japanese mayo: Popularly known as Kewpie mayo, this Japanese condiment is thicker, sweeter, tangier, and more savory than regular mayo. Look for it at Asian food markets or online, or replace it with regular mayo in a pinch.
  • Sriracha: For a sweet-yet-spicy element that creates a quintessential spicy tuna roll flavor. Adjust the amount based on your spice tolerance.
  • Lime juice: Brings a tangy and bright element to the spicy mayo. Make sure it’s freshly squeezed for the best flavor!
Cutting fresh vegetables and tuna.

How to make a spicy tuna stack

  • Marinate the tuna: Toss the chopped tuna in a mixture of soy sauce, sesame oil, jalapeño, pickled ginger, green onions, and sesame seeds to infuse flavor.
  • Prep the filling: Chop the cucumbers and avocado into bite-size pieces that are similar to the tuna cubes. Season both of them separately with a pinch of salt.
  • Assemble the stacks: In a measuring cup, add a layer of tuna followed by cucumber, avocado, and sushi rice. Press down gently to flatten the rice and ensure the stack doesn’t fall apart, then flip the cup onto a serving plate. If you have access, a tall, round food mold works beautifully for this. Just add the ingredients in the reverse order!
  • Drizzle with spicy mayo: For the final touch, combine your Kewpie mayo, Sriracha, soy sauce, and lime juice and add a drizzle over top of the spicy tuna stack. Sprinkle each one with extra sesame seeds, nori, wonton chips, or whatever else you’d like.

How to make sushi rice

If you’re new to making sushi rice, it’s a straightforward process requiring just a few steps. First, rinse some Japanese short-grain rice until the water runs clean. Since it’s very starchy, rinsing is the most essential step and can’t be skipped.

If you have a rice cooker, it’s best to prepare the rice in there. If not, use a heavy-bottomed pot with a lid. For true sushi rice, you need to season it with a blend of dissolved sugar, salt, and rice vinegar. You can also buy sushi vinegar at the store for more convenience.

When the rice has cooked, spread it out on a shallow dish like a baking tray and gently combine it with the vinegar mixture using a spatula. Let the rice cool slightly before using it in recipes like this spicy tuna stack.

Spicy tuna stack on a blue plate.

Frequently asked questions

How do I know if my tuna is sushi-grade?

The best way to tell if tuna is sushi grade is by looking for a label on the package that says “sashimi-grade” or “sushi fish” at a reputable fish market or grocery store.

Can I use a different type of rice?

You can use any sticky short-grain rice for this spicy tuna stack recipe. Short-grain brown rice will also work, but varieties like jasmine or basmati are not recommended.

Can I use store-bought spicy mayo?

Of course! Feel free to use store-bought spicy mayo if it’s easier for you.

Storage

When dealing with fresh, uncooked fish, it’s essential to follow strict storage guidelines. Keep the following tips in mind: 

  • Fridge: Store the leftovers in an airtight container for up to 24 hours. It’s not recommended to store fresh tuna for longer than that.
  • Freezer: I don’t suggest freezing sashimi-grade tuna as the taste, texture, and safety margin will change too much upon thawing.
  • Prep ahead: You can prepare the mixture ahead of time and stir the spicy mayo together. Just keep everything in the fridge in airtight containers, then assemble the stacks right before serving.
Spicy mayo covering a stack of tuna and rice.

Variations

  • Salmon stack: Replace tuna with sushi-grade salmon.
  • Vegetarian stack: Use mushrooms or tofu in place of tuna.
  • Shrimp stack: Try cooking shrimp and using it instead of ahi tuna.

Top tips

  • Chill the ingredients: Keep the ingredients chilled until you’re ready to serve.
  • Press gently: To help each layer hold its shape, remember to press down gently in the measuring cup. Just don’t overdo it as you don’t want to smoosh everything.
  • Assemble immediately before serving: For the best flavor and texture, assemble the stacks just before serving so they remain fresh.
Hand holding a serving of tuna and vegetables.

Looking for more appetizers?

If you enjoyed this spicy tuna stack recipe, be sure to check out some more raw food favorites like these:

If you try this Spicy Tuna Stack, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Spicy mayo covering a stack of tuna and rice.
Print Recipe
5 from 2 votes

Quick & Easy Spicy Tuna Stack

Try this spicy tuna stack recipe to impress your dinner guests! Featuring ahi tuna, avocado, cucumber, and spicy Kewpie mayo, each bite is rich, savory, and crisp.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Japanese
Keyword: 10 minute appetizer, deconstructed sushi, easy appetizer, homemade sushi, spicy tuna roll, spicy tuna stack, tuna stack
Servings: 4 servings
Calories: 632kcal
Author: Lena Gladstone

Equipment

Ingredients

Tuna Stack

  • ½ pound ahi tuna sushi-grade, cubed
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon sesame oil
  • ½ small jalapeno seeds removed and finely chopped (optional)
  • 2 tablespoons pickled ginger finely chopped
  • 2 tablespoons green onions chopped
  • 1 teaspoon sesame seeds

Filling

  • 1 cup Persian cucumbers cubed
  • 1 avocado cubed
  • ½ teaspoon kosher salt divided
  • 2 cups sushi rice cooked and chilled
  • 2 nori sheets cut into strips for serving

Spicy Mayonnaise

  • ¼ cup Kewpie Japanese mayonnaise or use regular mayonnaise
  • 1 teaspoon sriracha skip if you don’t want spicy
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice

Instructions

Tuna Stack

  • In a bowl add chopped tuna, soy sauce, sesame oil, chopped jalapeno (if using), chopped pickled ginger, chopped green onions, and sesame seeds. Gently toss them together to combine.
  • Prep the Persian cucumbers and avocado by chopping them into small cubes (keep a similar size to the salmon). Add each to a small bowl and season the cucumbers and avocado separately with the kosher salt.
  • Using a 1 cup measuring cup, add a few spoonfuls of the tuna mixture, then cucumber, avocado, and then top with rice. Gently press it down so the rice is flattened.

Spicy Mayonnaise

  • To make the spicy mayonnaise, in a small bowl, combine the mayonnaise, sriracha, soy sauce, and lime juice, mix well to combine and taste it if you want it spicier, add more sriracha.

Assemble the Tuna Stacks

  • Gently flip over the measuring cup to a serving plate. Repeat the tuna stacks until all 4 are assembled. Drizzle with spicy mayo on top of all 4 stacks, and top with sesame seeds. Serve as an appetizer, with nori sheets or you can also make wonton chips to serve with the stacks.

Video

YouTube video

Nutrition

Calories: 632kcal | Carbohydrates: 84g | Protein: 23g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 1195mg | Potassium: 584mg | Fiber: 7g | Sugar: 1g | Vitamin A: 1465IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 3mg

Frozen Yogurt Bark

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Try Frozen Yogurt Bark for a no-fuss, easy-to-make, and healthy treat! Made from a blend of creamy Greek yogurt, juicy berries, sweet jam, and crispy rice cereal, this dessert will satisfy any sweet tooth. With only 5 minutes of prep time, it’s perfect for cooling off on hot summer days!

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Frozen yogurt bark broken into pieces.

Why you’ll love this recipe

  • Simple: There are only 3 steps and 5 ingredients required to make this frozen yogurt bark recipe. It’s the perfect choice when a dessert craving hits!
  • Healthy: Greek yogurt makes a healthier and more nutritious alternative to traditional chocolate bark. It’s lower in calories and higher in protein.
  • Customizable: Choose your favorite yogurt flavor, switch up the toppings, or try a different jam variety. You can’t go wrong!
  • Refreshing: Frozen yogurt bark makes a cool and refreshing treat, especially during warmer months.
Pieces of frozen yogurt bark

Creamy frozen yogurt bark

Frozen yogurt bark is one of my favorite ways to curb my dessert cravings in a healthy way. Inspired by traditional chocolate bark, this light, fruity, and refreshing alternative provides a guilt-free treat without compromising on taste.

The creamy texture of Greek yogurt combined with berries and jam forms a well-balanced flavor that’s not overly sweet. And the addition of rice crispy cereal creates a perfectly crunchy topping to contrast the smooth bark.

Frozen yogurt bark is best enjoyed chilled as a midafternoon snack or quick dessert. Serve it on its own or alongside other cooling treats like grilled peaches and ice cream, dark chocolate almond butter cups, or popsicles.

Ingredients for frozen yogurt bark.

Ingredients & substitutions

  • Greek yogurt: Use full-fat Greek yogurt for a thick, rich, and creamy base. You can substitute regular yogurt, but the texture won’t turn out quite as decadent.
  • Vanilla extract: Adds a hint of sweetness and enhances the flavor. If you’re using vanilla yogurt, skip the vanilla extract. Or, try almond or lemon extract for a unique twist.
  • Berry jam: I love to swirl different types of jam throughout frozen yogurt bark for tart, juicy, and sweet notes. Some of my favorites include blackberry and raspberry.
  • Fresh blackberries: Add a pop of color and more juicy flavors. If you don’t have blackberries on hand, replace them with fresh raspberries, strawberries, or blueberries.
  • Rice crispy cereal: For a crunchy texture and slightly toasty flavor. To impart a different flavor, try granola, chopped nuts, or shredded coconut.
Layering frozen yogurt bark in a pan.

How to make frozen yogurt bark

  1. Mix the base layer: Combine the Greek yogurt and vanilla together in a bowl, then spread the mixture out in a thin layer on a lined baking sheet.
  2. Add the toppings: Dollop jam over the yogurt layer and gently mix it to make swirls. Scatter blackberries evenly over the yogurt and sprinkle rice crispy cereal for a unique textural component.
  3. Freeze the bark: Transfer the baking sheet to the freezer for a few hours to set it, then break the frozen yogurt bark into smaller pieces and keep it in the freezer.
Frozen yogurt bark on parchment paper.

More frozen yogurt bark toppings

The best part about this frozen yogurt bark is how easy it is to customize! Make it your own by playing around with different toppings like these:

  • Chopped nuts and seeds: Pecans, walnuts, macadamia nuts, pumpkin seeds, chia seeds, or hemp hearts.
  • Dried fruits: Cranberries, blueberries, raisins, shredded coconut, figs, or dates.
  • Freeze-dried fruit: Try strawberries or raspberries for an intense berry taste.
  • Chocolate: White, milk, or dark chocolate chips or chunks.
  • Sweeteners: Maple syrup, honey, agave, or coconut nectar.
  • Granola: Your favorite homemade or store-bought granola.
Pieces of frozen yogurt bark

Frequently asked questions

Can I use low-fat yogurt?

Yes, you can use low-fat yogurt as a lighter option. Just note that the texture will be slightly less creamy.

Can I use frozen berries?

Yes, you can use frozen berries in place of fresh berries for this recipe. Keep them frozen until you are ready to add them to the top of the yogurt so they don’t turn watery.

Can I use non-dairy yogurt?

Absolutely! Just use a thick non-dairy yogurt variety for the best results.

Frozen yogurt bark in a hand.

Storage

Store this frozen yogurt bark in a freezer-safe, airtight container to prevent freezer burn. With a shelf life of up to 3 months (or longer) in the freezer, you can easily prepare yogurt bark ahead of time, making it a perfect go-to dessert or snack.

Pieces of frozen yogurt bark .

Variations

  • Chocolate: Mix cocoa powder into the yogurt and top the bark with mini chocolate chips or cacao nibs.
  • Tropical: Use mango or pineapple yogurt and top it with toasted coconut flakes.
  • Nut butter: Instead of, or in addition to the jam, swirl some peanut butter, cashew butter, or almond butter into the yogurt base.
  • Citrusy: Use lemon or lime yogurt in place of plain or vanilla, and add citrus zest.
  • Spiced: Add a pinch of cinnamon or cardamom, and top the bark with pomegranate seeds and pistachios for a unique twist.

Top tips

  • Go full-fat: It’s best to use full-fat Greek yogurt for the creamiest bark texture.
  • Distribute the toppings: Ensure your toppings are evenly distributed throughout the yogurt so there is texture and flavor in every bite.
  • Line the pan: Don’t forget to line the baking pan with parchment for easy removal.
  • Don’t rush it: Allow the bark ample time to freeze for the best texture. It may be tempting to eat it early, but it’s worth it if you wait!
  • Be careful with the jam: Gently swirl the jam for a marbled effect. You don’t want to overdo it.
  • Serve it frozen: Serve frozen yogurt bark directly from the freezer so it maintains its texture.
  • Use an airtight container: Store the bark in an airtight container to prevent freezer burn.
Pieces of frozen yogurt bark.

Looking for more dessert recipes?

If you enjoyed this frozen yogurt bark recipe, take a peek at a few more of my favorites sweets like these:

If you try this Frozen Yogurt Bark, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Frozen yogurt bark on a table.
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5 from 2 votes

Creamy Frozen Yogurt Bark

Try frozen yogurt bark for a no-fuss, easy-to-make, and healthy treat! Made from a blend of creamy Greek yogurt, juicy berries, sweet jam, and crispy rice cereal, this dessert will satisfy any sweet tooth.
Prep Time5 minutes
Freezer Time3 hours
Total Time3 hours 5 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: easy dessert, frozen yogurt bark, homemade bark, yogurt bark
Servings: 8 servings
Calories: 72kcal
Author: Lena Gladstone

Equipment

Ingredients

Instructions

  • Line a baking sheet with parchment paper.
  • In a bowl, add the yogurt and vanilla and stir to combine, (*skip if using vanilla yogurt). Spread onto the prepared baking sheet in a thin layer.
  • Add spoonfuls of the jam, and gently swirl it into the yogurt.
  • Top with the blackberries.
  • Sprinkle the rice crispy cereal on top.
  • Freeze until very firm, at least 3 hours. Break into smaller pieces. Keep in the freezer.

Notes

Storage: Store this frozen yogurt bark in a freezer-safe, airtight container to prevent freezer burn. With a shelf life of up to 3 months (or longer) in the freezer, you can easily prepare yogurt bark ahead of time, making it a perfect go-to dessert or snack.

Nutrition

Calories: 72kcal | Carbohydrates: 12g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 22mg | Potassium: 108mg | Fiber: 2g | Sugar: 8g | Vitamin A: 117IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg

Baked Chicken Kabobs

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Enjoy the bold flavors of Baked Chicken Kabobs, a delicious and easy-to-make dish that will soon become a staple at your dinner table! With perfectly seasoned chicken breasts and a garlic Parmesan sauce, the kabobs are tender, juicy, and rich. Forget the grill when you can make an equally delicious recipe in the oven!

Baked chicken kabobs on a plate.

Why you’ll love this recipe

  • Flavorful: These chicken kabobs are seasoned with a blend of aromatic spices and paired with garlic Parmesan sauce, providing an intensely savory taste.
  • Easy to make: With simple-to-find ingredients and incredibly straightforward steps, this recipe is great for any home cook. Plus, you don’t need to own a grill!
  • Versatile: Serve baked chicken kabobs with side dishes, like corn on the cob, chopped salads, roasted vegetables, or grains, for a complete meal.
  • Make-ahead option: You can marinate the chicken ahead of time for a quick and effortless weeknight meal.
Baked chicken kabobs on a plate.

Watch how to make these Baked Chicken Kabobs