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Cream Cheese Berry Danish (Video)

This Cream Cheese Berry Danish recipe is incredibly simple to prepare! Store-bought puff pastry is filled with a rich blackberry cheesecake-like filling, then baked until golden brown. It’s topped with lemon-vanilla icing, making it decadent enough for dessert yet light enough for breakfast or brunch.

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Cream cheese berry Danishes with icing on parchment paper.

Why you’ll love this recipe

Easy: You’ll be surprised at how easily a recipe like this comes together. Puff pastry makes everything much more forgiving and less time-consuming!
Flaky: Each bite is full of tender and flaky crust layers mixed with sweet, creamy, and juicy fillings. This combination is such a crowd-pleaser!
Customizable: Prepare your own dough, swap out the berries for different fruits, or even make a gluten-free version. There are so many ways to make this recipe your own!

Watch How To Make Cream Cheese Berry Danish

Easy cream cheese berry Danish

If you’re a dessert-for-breakfast person, I have a feeling you’re going to love this Cream Cheese Berry Danish recipe! It’s the perfect way to use up fresh berries and wow your family and friends in the meantime.

Typically, Danishes start off with sweetened yeast dough. It’s then filled or topped with various fruits, nuts, or cheese. The end result is completely irresistible!

Close up of a baked cream cheese berry Danish.

I wanted to highlight traditional Danish flavors in this recipe, which is why I opted for blackberries and cream cheese. The combo is sweet, juicy, tangy, and smooth.

If you’re not much of a baker, I assure you this recipe is forgiving (even for beginners)! Forget making dough from scratch when puff pastry works just as well. It not only cuts down on prep time, but it makes the whole process much easier.

Once they are done baking, serve your Danishes as a sweet breakfast, a quick snack, or a light dessert. The choice is yours!

Ingredients for cream cheese berry Danishes.

Ingredients & substitutions

Puff pastry: To save time and hassle, I recommend store-bought puff pastry. If you’d like, you can try making homemade dough. Just make sure to thaw it before starting.
Egg wash: Use a large egg and a touch of water for the egg wash. If you need an egg-free option, opt for melted butter, milk, vegetable oil, honey, or maple syrup.
Turbinado sugar: I prefer to top my Danishes with a sprinkling of turbinado sugar for a little crunch. You can also use muscovado for a similar effect.
Cream cheese: For a rich, cheesecake-like filling, go for full-fat cream cheese. Bring it to room temperature to make mixing easier.
Sugar: To sweeten the cream cheese and blackberries, regular granulated sugar works perfectly! If you’d prefer, you can use cane sugar.
Vanilla extract: Opt for real vanilla extract — it’s always worth the splurge!
Lemon zest: Essential oils found in the peel offer intense citrusy notes that add a pop of bright flavor! Don’t forget to wash your lemons before zesting them.
Blackberries: I added fresh blackberries for bursts of juicy, sweet, and tart notes. For a sweeter option, blueberries, strawberries, or peaches are delicious. For even more tartness, use raspberries!
Lemon juice: Provides a sweet acidity, which brightens the Danishes. I suggest freshly squeezed lemon juice, but lemon juice from concentrate will work in a pinch.
Powdered sugar: For the lemon-vanilla icing. If you don’t have icing sugar on hand, make your own by blending granulated sugar with a bit of cornstarch.

Preparing fillings, icing, and pastry for Danishes.

How to make cream cheese blackberry Danishes

Prep the ingredients: Defrost the puff pastry on the counter for about 15-30 minutes. In the meantime, preheat the oven to 400°F.
Make the cream cheese filling: Add the softened cream cheese to a mixing bowl with the sugar, vanilla, and lemon zest. Thoroughly mix them together with a fork. It’s important to let the cream cheese soften so the other ingredients evenly incorporate.
Cut the puff pastry: Sprinkle some flour on a clean surface. Add the puff pastry and roll it out a bit, then use a sharp knife to cut it into 6 equal rectangles.
Score the rectangles: Line a baking sheet with parchment paper, then add the puff pastry rectangles. Using a knife, score the pastries, ensuring you don’t cut all the way through. Poke the inside of the pastry a few times with a fork, which prevents it from puffing up too much.
Make the berry filling: In a small bowl, gently toss the blackberries, sugar, and lemon juice together. Or substitute for your favorite fresh berries.
Fill the dough: Add a tablespoon of the cream cheese filling in the center of each pastry rectangle followed by the blackberry filling.
Make the egg wash: Whisk the egg and water in a small bowl. Using a pastry brush, brush it along the edges of the pastry. Sprinkle turbinado sugar on the edges as well.
Bake the Danishes: Add the pan to the oven and bake the pastries until the edges are golden. Once they are done, let them cool on a wire rack.
Mix the icing: Whisk the powdered sugar, lemon juice, and vanilla extract together in a small bowl. Once your Cream Cheese Berry Danishes have cooled, drizzle on the icing!

Serving suggestions

You can enjoy your Cream Cheese Berry Danish on its own (much like you would a toaster strudel), but why not make a full brunch spread? Try it with Smoked Salmon Eggs Benedict, Italian Baked Eggs and Sausage, Low Carb Keto Everything Bagels, and an easy Crepe Recipe.

Frequently asked questions

Is a Danish a dessert or breakfast?

Typically in the United States, Danish pastries are eaten as a morning staple. However, they can be enjoyed as a dessert as well. It really depends on what you prefer and what the pastries are filled with.

Can I make this Danish recipe gluten-free?

Yes, you can make this Danish recipe gluten-free. All you have to do is swap out the puff pastry with a gluten-free variety.

Are Danishes served hot or cold?

Danishes are traditionally served at room temperature or warmed up. You can eat them cold, but the dough won’t be quite as flaky.

Storage & reheating

If you’re not able to finish all of the pastries, just follow these simple storage tips:

Room temperature: Once cooled, store Cream Cheese Berry Danishes in an airtight container where they will stay fresh for up to 1-2 days.
Fridge: To preserve them longer, refrigerate your Danishes for up to 4-5 days.
Freezer: Wrap each of the Danishes individually in aluminum foil or plastic wrap, then store them in a freezer-safe bag or container for up to 3 months.
Thaw: Thaw the Danishes in the fridge overnight, then warm them up when you’re ready to eat them again.
Reheat: You can bring your Danishes to room temperature by leaving them on the countertop for 30 minutes before eating. Alternatively, microwave them or heat them in the oven for a minute or two, or until warmed to your liking.

Variations

Fruit: Switch up the fruit by using strawberries, raspberries, mangoes, blueberries, peaches, or cherries.
Classic: Fill your Danish with almond paste and top it with powdered sugar for a traditional version.
Chocolate: For a rich and indulgent dessert, fill your Danish with milk chocolate, dark chocolate, or even white chocolate.
Savory: Instead of sweet, experiment with savory Danish fillings like feta and cream cheese. Try sprinkling different herbs and spices for added flavors.

Top tips

Cold ingredients: Once the puff pastry thaws, keep it chilled in the fridge until you’re ready to use it. This will help ensure an ultra-flaky texture once baked.
Cool before eating: Although it’s tempting to eat them right away, it’s best to wait until the Danishes cool to room temperature so the filling has time to set.
Sharp knife: For precise cuts of the pastry dough, use a sharp knife. This will make the entire process much smoother.
Don’t over-handle the dough: Try not to work the dough too much since it will become tough and lose its flakiness.

Looking for more sweet breakfast recipes?

If you enjoyed this Cream Cheese Berry Danish recipe, be sure to check out some more sweet breakfasts and desserts like these:

If you try this Cream Cheese Berry Danish 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!

Print Recipe

4 from 5 votes

Cream Cheese Berry Danish

This Cream Cheese Berry Danish recipe is incredibly simple to prepare! Store-bought puff pastry is filled with a rich blackberry cheesecake-like filling, then baked until golden brown.

Prep Time5 mins

Cook Time12 mins

Resting Time15 mins

Total Time32 mins

Course: Breakfast, Dessert

Cuisine: Austrian

Diet: Vegetarian

Keyword: breakfast pastry, cream cheese berry Danish, Danish, homemade pastry, how to make a Danish, puff pastry Danish

Servings: servings

Calories: 406kcal

Author: Lena Gladstone

Equipment

Ingredients

Pastry

1 sheet puff pastry thawed
1 large egg for egg wash
1 teaspoons water for egg wash
1 ½ tablespoons turbinado sugar for topping

Cream Cheese Filling

4 ounces cream cheese at room temperature
2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 tablespoons lemon zest

Berry Filling

1 ½ cups blackberries fresh or use other berries
2 tablespoons granulated sugar
2 teaspoons lemon juice

Lemon Vanilla Icing

½ cup powdered sugar sifted
1 tablespoon lemon juice
1 teaspoon vanilla extract

Instructions

Thaw the puff pastry on the counter for about 15-30 minutes. Preheat the oven to 400°F.
Make the cream cheese filling by adding the softened cream cheese to a mixing bowl, add the sugar, and vanilla, and mix with a fork until well incorporated. Set aside.
When dough is defrosted, sprinkle some flour on your clean counter, add the puff pastry and roll it out a bit, then using a sharp knife, cut it inot 6 equal rectangles.
Add parchment paper to a baking sheet, add the cut puff pastry, then using a knife, score a cut leaving ½ inch border inside the pastry, but make sure not to cut all the way through. Using a fork, poke a few times inside the pastry, this helps the pastry not to puff up.
Add a tablespoon of the cream cheese filling in the center of the pastry in all 6 pieces.
In a small bowl, add the blackberries, sugar, and lemon juice and gently toss them together. Add the blackberry filling on top of the cream cheese filling.
Whisk the egg and water in a small bowl. Using a pastry brush, brush the egg wash along the edges of the pastry. Sprinkle turbinado sugar on the edges.
Bake the pastries for 12-14 minutes or until the edges of the pastry are golden. Remove from the oven and cool on a cooling rack.
Make the lemon-vanilla icing by adding the powdered sugar, lemon juice, and vanilla extract into a small bowl, whisking it together, then drizzling over the pastries once they are a bit cooler. Enjoy.

Video

Notes

Storage & reheating

If you’re not able to finish all of the pastries, just follow these simple storage tips:

Room temperature: Once cooled, store Cream Cheese Berry Danishes in an airtight container where they will stay fresh for up to 1-2 days.

Fridge: To preserve them longer, refrigerate your Danishes for up to 4-5 days.

Freezer: Wrap each of the Danishes individually in aluminum foil or plastic wrap, then store them in a freezer-safe bag or container for up to 3 months.

Thaw: Thaw the Danishes in the fridge overnight, then warm them up when you’re ready to eat them again.

Reheat: You can bring your Danishes to room temperature by leaving them on the countertop for 30 minutes before eating. Alternatively, microwave them or heat them in the oven for a minute or two, or until warmed to your liking.

Nutrition

Puff Pastry Sausage Bites (Video)

by lena

‘Wow’ your party guests with these bite-sized Puff Pastry Sausage Bites. Easy to make with puff pastry and smoked sausage, these everything bagel-seasoned appetizers are always a hit.

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a platter of sausage bites next to a small bowl filled with yellow mustard dip.

A fun finger food for holidays, parties, and game day

Platters of appetizers and creative cocktails are always a must when it’s your turn to host the party. These Sirloin Steak Sandwiches are always a hit, while my Caramelized Onion Dip is the perfect partner to potato chips. Wash them down with a Fizzy Pear Cocktail or two and your party is sure to be the highlight of the year!

close up of a pile of sausage bites on a wood platter.

Speaking of highlights, your guests will not be able to stop talking about these Puff Pastry Sausage Bites once they hit the snack table.

Watch How To Make Puff Pastry Sausage Bites

Smoked sausages and grainy mustard are wrapped in puff pastry before being garnished with everything bagel seasoning and baked until golden. Serve these crispy, savory snacks with dijon mustard for dipping and you have a sausage finger food no one will be able to resist!

Everything bagel sausage bites make for fun holiday appetizers, a bite-size game day snack, or a savory dinner. Make them fresh or freeze them in advance; they taste delicious no matter what!

ingredients for sausage bites on individual beige plates.

Ingredients needed

Puff pastry – I love using store-bought puff pastry to make quick, easy, and flavorful dishes, like this quiche recipe and these puff pastry pockets. The buttery and flaky pastry is wrapped around the sausage before being baked. All you have to do is wait for it to thaw, then roll it out!
Stone ground mustard – A small dollop of stone ground mustard is baked inside the dough with the sausage for a pop of tang. I recommend making my Homemade Whole30 Mustard to fill the bites with layers of dynamic flavors.
Smoked sausage – There are endless types of sausages you can use to make the bites, but smoked sausage links will always be my favorite. They pair really well with the mustard and are deeply savory. You can use spicy Italian sausage instead or keep the tradition from this UK appetizer alive by using ground pork mixed with seasonings.
Egg – Whisked, then brushed on the sausage rolls before baking.
Everything but the bagel seasoning – Just a sprinkle is added on top of each sausage roll before they’re baked.
Dijon mustard – To serve on the side for dipping. Scroll down to the Serving Suggestions for more dipping sauce ideas.

3 images showing the process of assembling and slicing sausage bites wrapped in puff pastry.

How to make puff pastry sausage bites

Before you get started, take the puff pastry out of the freezer and leave it on the kitchen counter to thaw. You can also leave it to thaw in the fridge overnight.

Roll the dough on a lightly floured surface. They should be long enough to fit the 6-inch sausage link. Once rolled out cut into 6 equal rectangles.

Add a scoop of mustard to the middle of each piece of dough, then place the sausage on top. Brush both sides with the egg wash. Close the pastry around the sausage, pinching and rolling the dough to seal it.

Cut them into 4 bite-sized pieces. Place them seam-side down on a prepared baking sheet. Brush each one with egg wash, cut a few slits with a knife and top with everything but the bagel seasoning.

4 images showing the process of baking and seasoning puff pastry sausage bites.

Bake until the pastry is puffed, flaky, and golden brown.

Transfer the sausages in puff pastry to a serving platter with a bowl of dijon mustard on the side for dipping. Enjoy!

Serving suggestions

It’s hard to turn your nose up at the platter of puff pastry sausage rolls at the party, especially when served with dipping sauces. Dijon mustard is my favorite, but honey mustard sauce, BBQ sauce, ketchup, or smoked garlic aioli are also delicious options.

Variations

Instead of filling the bites with mustard – Substitute the mustard for a dollop of cream cheese or a small slice of melting cheese, like cheddar or gouda.
Instead of puff pastry – Use homemade pie crust instead.
Make the bites in muffin tins – Cut small squares out from the rolled pastry and press each one into a muffin tin. Brush with egg wash, then add a dollop of mustard and a piece of sausage to the middle. Bake until they’re golden and puffy, then enjoy!
Fill the bites with seasoned ground pork – Stir the minced pork with the seasonings of your choice. This can be mustard, paprika, dried or fresh herbs, sauteed vegetables, fennel, shredded cheese, breadcrumbs, or anything else you like. Add a scoop of the mixture to each piece of cut puff pastry before sealing it closed, brushing with egg wash, and baking.

Storing and freezing

Try not to leave the sausage rolls out at room temperature for more than 3 hours. If you’re serving them at parties, keep the cooked extras in the fridge until it’s time to heat them up and serve (they tasted great cold or warm).

To store: Keep the baked sausage bites in an airtight container in the fridge for up to 1 week.

To freeze: Once assembled and on the baking sheet, flash freeze the bites until solid. Transfer them to a freezer-safe container and freeze them for up to 3 months.

womans hand dipping a sausage bite into a small bowl of yellow mustard dip.

Looking for more finger food ideas for the party?

If you give these Puff Pastry Sausage Bites a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them on my page!

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5 from 4 votes

Puff Pastry Sausage Bites

‘Wow’ your party guests with these bite-sized Puff Pastry Sausage Bites. Easy to make with puff pastry and smoked sausage, these everything bagel-seasoned appetizers are always a hit.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Appetizer, Snack

Cuisine: American

Keyword: 30 minute meal, appetizer, easy appetizer, holiday, holiday party, party, party food, pork, snack

Servings: servings

Calories: 253kcal

Author: Lena Gladstone

Ingredients

1 sheet puff pastry thawed and cut into 6 equal pieces
¼ cup stone ground mustard or grainy mustard
6 links smoked sausage 6 inches long
1 large egg whisked
1 tablespoon everything but the bagel seasoning
¼ cup dijon mustard for serving

Instructions

Preheat the oven to 400 F degrees. Add parchment paper to a baking sheet and set aside.
Remove puff pastry from the freezer and allow it to defrost for about 15 minutes.
Wipe the sausages with a paper towel making sure they are all dry.
Add a sprinkle of flour on the counter and using a rolling pin, roll out the dough to stretch it out a bit to fit the 6” sausage link. Cut the puff pastry into 6 equal rectangles.
Spoon the grainy mustard into the middle. Add the sausage on top. Using a pastry brush, brush egg wash on either side of the pastry. Pinch the puff pastry closed together and gently roll the dough to secure it.
Cut into 4 equal pieces and place seam side down onto the baking sheet.
Brush with whisked egg. Using a knife, cut a few slits in the dough. Top with everything but the bagel seasoning. Bake for 15-18 minutes.
Remove from the oven to a serving dish and serve with dijon mustard or your favorite dipping sauce.

Video

Notes

Serve: They can be served cold or warm. Do not leave uncovered for more than 3 hours at room temperature.

Store: Keep sealed up in the fridge for up to a week in a container with a lid, use parchment paper to prevent them from sticking together.

Freeze: Flash freeze unbaked on a baking sheet lined with parchment paper before transferring to a bag or container for up to 3 months.

Nutrition

Fluffy Buttermilk Waffles

by lena

Fluffy Buttermilk Waffles are not your average waffles! Light and tangy on the inside and slightly crispy on the outside, this upgraded waffle recipe is the best way to make breakfast or brunch extra special. Don’t forget the maple syrup on top!

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a stack of buttermilk waffles topped with whipped cream and berries on a plate.

Easy fluffy waffles from scratch

I love using my mini waffle iron or if I’m making a big batch, I use my 4 mini-waffle maker to make over-the-top waffle recipes, like my Leftover Mashed Potato Waffles and Chocolate Waffles with Cardamom. But when you’re craving a classic homemade waffle, stick to these Fluffy Buttermilk Waffles. They’re fluffy on the inside and crisp on the outside, and enhanced with rich and tangy buttermilk!

Making waffles with buttermilk is the best way to improve the texture and flavor of this classic breakfast item. It’s naturally acidic and reacts well with the leavening agents, helping the waffles to lift and fluff up. The tanginess also adds complex and decadent flavors in every bite!

Last but not least, these homemade classic buttermilk waffles are just plain easy to make and only require 8 simple ingredients. Just mix all the ingredients together, cook the waffles (the same day or the next morning), and enjoy!

3 stacks of buttermilk waffles on white plates next to fresh berries and icing sugar.

What does buttermilk do in waffles?

Buttermilk is supreme in waffles compared to milk. This is because buttermilk is acidic, which reacts with the baking soda and creates air bubbles in the waffle batter. Once cooked, the waffles rise, fluff up, and have a sensationally light texture!

ingredients for buttermilk waffles in individual white bowls.

Ingredients you need

Flour – I used all purpose flour because it’s easy to work with and results in consistent, fluffy, and tender waffles. A 1:1 blend of whole wheat and all purpose flour could work as a substitute. For gluten free, try using a good-quality gluten free flour blend.
Sugar – I used white granulated sugar. Use less sugar if you want to adjust the sweetness.
Baking powder
Baking soda – The baking soda reacts with the acid in the buttermilk and creates gas bubbles. These bubbles turn into air pockets, which leads to fluffy waffles!
Salt
Buttermilk – Buttermilk isn’t actually made with butter. Instead, it’s fermented cow’s milk. Most of the store-bought buttermilk you’ll find is whole milk that has lactic bacteria added in, giving it active cultures, a thicker consistency, and a tangy smell/flavor. Using buttermilk in biscuits, drop dumplings, pancakes, waffles, cakes, and more is the best way to impart fluffiness and a light texture in the dough.
Butter
Eggs – For moisture and to help bind the waffle batter together.
Vanilla extract – For flavor.

4 images showing how to make waffle batter and how to cook waffles in a small waffle maker.

How to make fluffy buttermilk waffles

Start by whisking the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. In a separate bowl, stir the buttermilk, butter, and eggs together.

Gently stir the wet ingredients into the dry until just combined (some dry lumps in the batter are ok). Lastly, fold in the vanilla and leave the batter to rest for 10 minutes.

Preheat your lightly greased waffle iron while you wait.

Once it’s hot, pour some batter into the center and cook until the light indicates that the waffle is done.

Tip: To keep your cooked waffles warm, preheat your oven to 200ºF. Turn it off and place the cooked waffles on a baking sheet in the warm oven while you cook the rest of the batter.

Serve your homemade buttermilk waffles with the toppings of your choice (I’ve included ideas for you below), then enjoy!

close up on a stack of buttermilk waffles topped with whipped cream and berries on a plate.

How to make homemade buttermilk

You only need two ingredients to make homemade buttermilk: cow’s milk and vinegar or lemon juice. To make it yourself, pour a little less than 2 cups of regular milk into a bowl. Stir in 2 tablespoons of white vinegar or lemon juice, then let it sit for 5 to 10 minutes before using.

Topping ideas

Enjoy these waffles with as many sweet toppings as you like! These are some of my favorites:

Maple syrup
Whipped cream
Berry compote
Crushed pecans or walnuts
Chocolate chips or shavings
Sliced bananas
Nutella or nut butter
Jam
Powdered sugar
Fresh berries

Frequently asked questions

Are buttermilk waffles different from Belgian waffles?

These two kinds of waffles are both sweet and delicious breakfast items, but have a few distinct differences. First, Belgian waffles are made with yeasted dough, which gives them a very thick texture. Second, their pockets are extra deep, which is perfect for holding fresh fruit, syrup, chocolate sauce, and more sweet toppings.

Buttermilk waffles, with their subtle tangy flavor and fluffy texture, are easier to make and look just like classic waffles. Their pockets aren’t as deep, but are still excellent at holding the toppings you love.

Can you make the waffle batter ahead of time?

Yes, you can stir the waffle batter together up to 1 day ahead. Keep the bowl with the batter in the fridge overnight, then cook the next day.

What can you serve with buttermilk waffles?

Serve them with all of your favorites for breakfast and brunch, like bacon pancakes, soft scrambled eggs, quiche, smoked salmon tart, salad, strawberry scones, and pomegranate tangerine bellinis.

How else can you use buttermilk?

Put the leftover buttermilk in your fridge to use in a batch of mashed potatoes, homemade biscuits, scones, ranch dressing, and pancakes.

Storing and freezing

To store: The waffles are best enjoyed right after they’re cooked, but if you end up with leftovers, keep them in an airtight container in the fridge for later. They’ll stay fresh for 1 to 2 days.

To freeze: Wrap the individual waffles in plastic or store them in a sealed freezer-safe bag. Freeze for up to 3 months.

Looking for more breakfast recipes?

If you try these Fluffy Buttermilk Waffles, 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!

Print Recipe

5 from 4 votes

Fluffy Buttermilk Waffles

Prep Time5 mins

Cook Time10 mins

Resting Time10 mins

Total Time25 mins

Servings: servings

Calories: 355kcal

Author: Lena Gladstone

Equipment

Ingredients

2 cups all-purpose flour
¼ cup sugar or add less for less sweet
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups buttermilk see notes to make your own
⅓ cup butter melted
2 eggs
1 ½ tablespoons vanilla extract

Instructions

Making Batter

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In another medium bowl, whisk together buttermilk and butter. Add eggs and stir until combined.
Add wet ingredients to dry ingredients and gently stir together until just combined (it’s ok if there will still be lumps). Fold in vanilla. Let batter rest for at least 10 minutes.

Cooking Waffles

Spray a waffle iron with non-stick cooking spray, then preheat.
Mini waffle iron: pour in 2 tablespoons of batter, (or until batter reached about ½ inch to the edge of the iron). Cook until ready. The light will indicate when cooked.
Large waffle iron: pour about ⅓ – ½ cup of batter into the waffle iron (or until batter reached about ½ inch to the edge of the iron). The light will indicate when cooked.

To Serve

Top with whipped cream, syrup, and berries or your favorite toppings.

Notes

Make your own buttermilk: Pour a little less than 2 cups of regular milk into a bowl. Add two tablespoons of vinegar to the bowl. Stir and let sit for 5-10 minutes. You’ve got homemade buttermilk!

Nutrition

Grilled Salmon Kabobs (Video)

by lena

Enjoy these Grilled Salmon Kabobs for a quick and easy lunch or dinner. Juicy salmon and tomatoes are threaded onto skewers before being grilled to perfection and topped with chimichurri sauce. It’s a simple, yet flavor-packed meal!

Jump to Recipe

This blog post was updated on January 27, 2023 but the recipe remains the same.

Salmon kabobs with cherry tomatoes

Summer is grilling season, which means I’m threading marinated meats and vegetables onto skewers before grilling them to perfection. It’s no wonder why these Greek Chicken Kabobs and Grilled Sirloin Steak Kabobs are my staples throughout the season!

close up on salmon and tomato skewers topped with green herb sauce.

Add these Grilled Salmon Kabobs to your grilling menu because they’re sure to become a new favorite. Not only do they take minutes to prepare and cook, but they’re bursting with flavor! All it takes is fresh salmon, cherry tomatoes, and homemade chimichurri sauce.

While juicy salmon and grilled cherry tomatoes pop all on their own, chimichurri sauce is what really takes this simple recipe from good to great. It’s a refreshing sauce made from herbs and oil, packing freshness into every bite. Your dinner party guests won’t be able to resist when they see the pop of green on these salmon skewers!

Watch How To Make Grilled Salmon Kabobs

ingredients for salmon and tomato skewers in individual bowls.

Ingredients and substitutions

All you need is a short list of healthy ingredients. They’re versatile too, so feel free to mix and match as you’d like.

Here’s what you need:

Salmon – Grab a wild-caught salmon filet and cut it into 1 ½ inch cubes for easy assembly. There’s no marinating required. Just slather the salmon in some olive oil and sea salt, and grill away!
Cherry tomatoes – Grilled cherry tomatoes are an easy choice on skewers. They’re naturally juicy, sweet, and flavorful, but only get better when dressed in olive oil. The tomatoes can easily be substituted for any other grilled vegetable you enjoy, such as zucchini, red onion, and even thinly sliced lemon wedges.
Chimichurri sauce – Chimichurri is an herbaceous green sauce that’s easy to make with fresh herbs, oil, and some aromatics. Not only does the pop of green give this dish a WOW factor, but also adds plenty of fresh flavors that are perfect for summer.

Don’t forget about the skewers! I like to make these with metal skewers but bamboo works too. Just make sure to soak them in water for 30 minutes ahead of time to prevent burning.

4 images showing the process of assembling and grilling salmon and tomato skewers.

How to make grilled salmon kabobs

Summer dinners don’t get much more simple than this! These kabobs are ready to enjoy after 4 quick and easy steps:

Assemble the kabobs: Thread the cubed salmon and tomatoes onto the skewers. Brush all sides with olive oil and a sprinkle of sea salt.
Grill the salmon kabobs: Place the kabobs on a hot grill, turning every 2 to 3 minutes. Grill a few lemon wedges at the same time for garnish.
Make the chimichurri: If you haven’t already, make the chimichurri sauce while you wait on the salmon skewers.
Garnish, serve, and enjoy: Transfer the cooked salmon kabobs to a serving platter and top with chimichurri. Squeeze some lemon juice over top if desired, then serve!

grilled salmon and tomato skewers on a large black skillet.

What to serve with salmon skewers

These kabobs are delicious with extra green chimichurri on the side for dipping. If you like a little heat, serve them next to my red chimichurri sauce instead.

Otherwise, put out the kabobs with more summer and grilling favorites. They pair well with pesto green beans, peach burrata salad, corn on the cob, grilled smashed potato salad, and cauliflower mash.

Frequently asked questions

Is salmon healthy?

High-quality wild caught salmon is very nutritious and full of vitamins and minerals. It’s a great source of omega 3’s, B vitamins, protein, potassium, and much more.

How long do salmon kabobs take to grill?

Salmon kabobs only need to cook for 2 to 3 minutes per side on a hot grill, or about 10 minutes total.

How do you know salmon is finished cooking?

You’ll know it’s done cooking when the color looks opaque on the outside and slightly pink on the inside. Touch it with a knife to see if the salmon breaks into pieces; if it flakes, that means it’s slightly overdone.

Can you make these with another kind of meat?

Yes! Swap the salmon for white fish (like tilapia or halibut), shrimp, or chicken instead.

Hungry for more recipes with salmon?

If you give these Grilled Salmon Kabobs a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them on my page!

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5 from 2 votes

Grilled Salmon Kabobs

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Dinner, Lunch, Main Course

Cuisine: Seafood

Keyword: 10 minute meal, grill, grilled, grilled recipe, kabobs, salmon, summer

Servings: servings

Calories: 496kcal

Author: Lena Gladstone

Equipment

Ingredients

1 pound salmon filet cut into 1 1/2-inch cubes
1 pint cherry tomatoes
1 teaspoon sea salt or more to taste
2 tablespoons olive oil for brushing
½ lemon cut into wedges
½ cup chimichurri sauce

Instructions

Heat the grill to 400F. Or heat a grill pan to medium-high heat.
Thread the salmon and tomatoes onto the metal skewers. (if using bamboo skewers, soak in water for at least 30 minutes, to prevent from burning)
Brush the salmon and tomatoes with olive oil and sprinkle with sea salt on all sides. Grill for 2-3 minutes, turn and cook for an additional 2-3 minutes. Add lemon wedges to the grill and grill on both sides.
Transfer the skewers to a platter and drizzle with chimichurri sauce. Serve right away with additional sauce and grilled lemon wedges.

Video

Nutrition

Radicchio Salad Recipe

by lena

This vibrant Radicchio Salad Recipe is layered with fresh fruit and cheese, then dressed in a blood orange vinaigrette. It’s easy to make, beautifully bright, and an impressive appetizer!

Jump to Recipe

A simple radicchio salad with blood orange vinaigrette

This pear and Radicchio Salad Recipe is simple to make and a real show-stopper! Bright red radicchio leaves are layered with sliced pears, blackberries, and shaved manchego cheese. To finish, it’s dressed in a vibrant blood orange vinaigrette, leaving you with an ultra-refreshing, slightly bitter, and eye-catching salad!

Radicchio is a naturally bitter and gorgeous alternative to your typical salad greens, like kale, spinach, or romaine. It’s one of my go-to’s when I want to make an impressive and better-than-average appetizer or side dish. It’s what helps my Mediterranean Radicchio Salad and Radicchio Caesar Salad stand out!

You’ll find a little bit of everything in this easy radicchio salad: rich and creamy cheese, juicy berries, tart pears, and bitter radicchio leaves. The abundance of complex flavors is complemented by the acidic and subtly savory salad dressing, automatically making this recipe a hit!

close up on a radicchio salad topped with sliced pears and blackberries on a large white plate.

What is radicchio?

Radicchio looks just like red cabbage, but it’s actually a type of chicory (the same family as artichokes, endive, and escarole). It has large red leaves and white veins, and is crunchy and naturally bitter in flavor. Use it to compliment other bitter flavors or to cut through richness in salads and grain dishes.

Ingredients needed

Radicchio – This bitter vegetable should be available in most well-stocked grocery stores year-round. The red leaves give this unique salad its beautiful color and subtle bitter flavor. Make sure to prepare the leaves using the tips below and in the recipe card so the bitter flavors aren’t overwhelming. If you can’t find radicchio, use kale or romaine lettuce as a substitute.
Pear – Thinly sliced pear is a fresh and complimentary topping on this simple salad. Green Bartlett pears, in particular, add a nice contrast against the red radicchio leaves.
Blackberries – Fresh blackberries are tart and juicy, pairing well with the bitter radicchio and blood orange salad dressing. If fresh blackberries aren’t in season, use another berry or pomegranate seeds instead.
Manchego cheese – Shaved thinly and sprinkled over the salad.
Blood orange – Juice the orange yourself for the freshest flavor or use store-bought orange juice.
Olive oil
Stone ground mustard – This adds a nice savory flavor to the salad dressing. Take it over the top with my homemade Whole30 mustard!
Honey – For a subtle sweetness in the dressing.
Kosher salt

radicchio salad ingredient sin individual white bowls.

How to prepare radicchio for salad

Start by cutting the radicchio into quarters, then cut out the core. Place the quarters into a large bowl with ice water and leave them for at least 15 minutes.

Squeeze out the excess water from the leaves, then dry them well with a salad spinner or a clean kitchen towel.

Want to save on prep time? You can store the soaked and dry leaves for 4 or 5 days ahead of time. Just keep them in a sealed bag in the fridge.

4 images showing the process of slicing radicchio and pears, and stirring a blood orange salad dressing together.

How to make radicchio salad with blood orange vinaigrette

First, make the blood orange salad dressing by adding all of the ingredients to a jar. Close the lid and shake it well to combine.

Add the prepared radicchio leaves to a large bowl and pour the dressing over top. Use clean hands to massage the dressing into the leaves.

Layer the sliced pears, blackberries, and shaved cheese over the dressed leaves. Toss to combine, then plate and serve.

4 images showing the process of assembling and dressing a radicchio salad in a large bowl.

Serving suggestions

This refreshing, bright, and slightly bitter salad pairs well with rich main dishes. Serve it next to a puff pastry quiche for brunch, with lemon risotto, creamy polenta, and braised beef roast during dinner, or with prosciutto and mozzarella sandwiches for lunch.

Frequently asked questions

Can you eat radicchio raw?

Raw radicchio has a sharp, bitter flavor. While you can eat it raw, I recommend soaking the leaves in ice-cold water for 15 minutes to tone down the bitterness.

How do you get the bitterness out of radicchio?

Soak the radicchio leaves in cold water for 15 minutes, then squeeze out the excess water/bitterness before drying. You can do this ahead of time when you want to get this salad on the table faster.

Can you make this salad ahead of time?

Rather than assembling the salad and storing it for later (potentially causing the leaves to wilt and pears to brown), only prepare certain elements in advance. Both the radicchio leaves and vinaigrette can be prepared and stored in the fridge for about 5 days ahead.

Wait to slice the pears, shave the cheese, and assemble the salad until a few minutes before serving.

Looking for more salad recipes?

If you try this Radicchio Salad 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!

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5 from 1 vote

Radicchio Salad Recipe

This vibrant Radicchio Salad Recipe is layered with fresh fruit and cheese, then dressed in a blood orange vinaigrette. It’s easy to make, beautifully bright, and an impressive appetizer!

Prep Time10 mins

Chill Time15 mins

Total Time25 mins

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean

Keyword: 30 minute meal, appetizer, blood orange, easy appetizer, healthy salad, holiday salad, salad, side dish, sides

Servings: servings

Calories: 191kcal

Author: Lena Gladstone

Equipment

Ingredients

Radicchio Salad

¾ pound radicchio 2 heads, soaked
1 pear quartered and thinly sliced
1 cup blackberries
2 ½ ounces manchego cheese shaved

Blood Orange Vinaigrette

1 small blood orange juiced (about ¼ cup) or use orange juice
¼ cup olive oil
1 ½ tablespoon stone ground mustard
1 tablespoon honey
1 teaspoon kosher salt

Instructions

Radicchio Salad

In a large bowl add cold water and ice. Cut the radicchio into quarters and then cut off the core. Then cut into halves again.
Add the radicchio to the ice water, with your hands separate the leaves and then squeeze them a bit to help release the bitterness. Let it sit in the ice cold water that covers the lettuce all the way for at least 15 minutes.
Use either a salad spinner or a kitchen towel to dry the leaves fully. (Can be done ahead of time and stored after drying for up to 4-5 days in a ziplock bag.)

Blood Orange Vinaigrette

Add blood orange juice (or use orange juice) mustard, salt, honey and olive oil to a jar. Close the lid and shake well until combined.

Assemble

Toss the salad with dressing, taste for seasoning, add any additional salt to taste. I like to massage the dressing into the leaves. Add the pears, blackberries, shaved manchego cheese, and lightly toss the salad, then add to a platter and serve.

Notes

Radicchio Tips: To make the salad ahead, soak the radicchio leaves, this is super important to get the bitterness out of the radicchio. Keep in a ziplock bag a few days in advance.

Dressing: Make the dressing ahead of time. It will last in the fridge for a week in an airtight container.

Lettuce Substitute: You can use kale or romaine with this as a substitute.

Nutrition

Poached Shrimp Cocktail

by lena

This Poached Shrimp Cocktail is a foolproof appetizer you can serve at parties, holidays, or as a crowd-pleasing snack. Homemade seafood stock fills the shrimp with aromatic flavors while the cocktail sauce is perfect for dipping!

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The best shrimp appetizer

The party can’t begin until the Poached Shrimp Cocktail is ready! And thankfully, it takes less than 30 minutes to put together.

close up of poached shrimp surrounding a small white bowl full of red cocktails sauce.

Shrimp cocktail is a classic party appetizer for endless reasons:

The bite-sized shrimp are easy to grab.
The presentation can be as simple or as fancy as you want.
Shrimp is mild-flavored, which makes everyone happy.
They’re also juicy and delectable!
Every bite is perfectly complemented by the cocktail sauce.

In this recipe, the shrimp are poached in an easy homemade seafood stock perfumed with aromatic herbs and chili peppers. Throw the peeled shrimp shells in too – nothing is going to waste! Once poached to perfection, dip those tasty shrimp in the cocktail sauce and enjoy.

ingredients for shrimp cocktail in individual white bowls.

What’s in shrimp cocktail?

Shrimp – You can make poached shrimp cocktail with any large-sized shrimp (jumbo, extra large, or large) depending on how many people you’re serving. I used 16 to 20 shell-on extra large shrimp and deveined and peeled them myself with a paring knife, but this is optional. Look for shrimp labeled Easy Peel, Simple Peel, or Shell Split and Deveined when you’re out shopping.
Fresh herbs and shallots – Fresh oregano (or parsley), dill, a bay leaf, and onion or shallot are the aromatics needed to fill your seafood stock with layers of flavor. Dried herbs aren’t as flavorful, but can be used as an easy substitute.
Cocktail sauce – Making shrimp cocktail sauce at home is easy. You probably have most of the ingredients in your fridge already! All you need is ketchup, horseradish, lemon juice, and hot sauce.

How to peel and devein shrimp

This recipe will taste its best with raw shrimp, which means you need to peel them yourself! Peeling shrimp helps them look better, making your shrimp cocktail completely irresistible. It’s an easy process that involves removing the black vein on their backs and peeling the outer shell.

Here’s how it’s done:

Pull off the legs on the bottom of the shrimp.
Peel the shells but keep the tails intact. Save the shells for your seafood stock!
Use a paring knife to cut through the shell, from head to tail, on the back of the shrimp.
Lift out the vein with the knife, then discard.

If you need more guidance on peeling shrimp, this video by Epicurious has some great tips.

4 images showing the process of poaching shrimp in a metal pot.

How to make poached shrimp cocktail

Make the shrimp cocktail sauce: Stir all of the cocktail sauce ingredients together in a small bowl. Set it aside while you poach the shrimp.
Prepare the shrimp: Peel and devein the shrimp. You can learn how to do this yourself in the tips and video above. Save the shells for the stock.
Make the seafood stock: Bring a large pot of water up to a boil and add in the shallots, herbs, fresno pepper, bay leaf, and shrimp shells. Lower the heat and let it simmer until it’s very aromatic.
Poach the shrimp: Add the shrimp to the simmering stock and cook until they’re bright pink. Immediately transfer them to an ice bath to stop the cooking process.
Assemble and serve: Pat the shrimp dry with a paper towel. Place them in a serving bowl next to the cocktail sauce, then enjoy!

2 images showing how to make cocktail sauce in a small white bowl.

Poached shrimp cooking times

Shrimp will take between 1 and 5 minutes to poach, depending on their size. Follow these cooking times for guidance:

13 to 15 shrimp: 4 minutes
16 to 20 shrimp: 3-4 minutes
21 to 25 shrimp: 2 minutes
26 to 30 shrimp: 1 ½ minutes

Tips to make the best shrimp cocktail

Serving amounts – Keep the number of guests in mind when you’re out shopping for shrimp. You can plan to serve at least 3 to 4 large shrimp per person as long as other appetizers are being served. When in doubt, buy a little more than you think you need!
Save the seafood stock – This way, it’s ready to go when you need poached shrimp in a hurry! Store the cooled stock in an airtight container in the fridge for 4 to 5 days.
Experiment with aromatics – You can add peppercorns, Cajun seasonings, Old Bay seasoning, lemon juice, green onions, or any other aromatics you love to the seafood stock.
Always pat the shrimp dry – Once they’re out of the ice bath, pat the shrimp dry with paper towels. This way, the cocktail sauce will cling to the outside of the shrimp.
Instead of cocktail sauce – Plate the shrimp around a bowl of tartar sauce, hot sauce, romesco sauce, garlic aioli, or pesto.

Frequently asked questions

How do you know when shrimp are done cooking?

You’ll know they’re done poaching when the shrimp turn from translucent to pink in color and form a half-moon or “C” shape.

What goes well with shrimp cocktail?

Besides the tangy cocktail sauce, you can serve shrimp cocktail next to even more crowd-pleasing party appetizers, like Spanish tomato bread, whipped feta dip, brie with fig jam, and salmon tartare.

Can you use frozen shrimp instead of fresh?

Of course! Allow the frozen shrimp to thaw overnight in the fridge or by placing the bag in a large bowl filled with cold water.

How long do poached shrimp last?

If you aren’t serving the shrimp cocktail right away, store the poached shrimp in a shallow airtight container in the fridge. They should stay fresh for 2 to 3 days.

womans hand dipping a shrimp in a small bowl of red cocktail sauce.

Looking for more delicious shrimp recipes?

Did you try this Poached Shrimp Cocktail? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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5 from 1 vote

Poached Shrimp Cocktail

Prep Time10 mins

Cook Time15 mins

Chill Time5 mins

Total Time30 mins

Course: Appetizer, Snack

Cuisine: American

Keyword: 30 minute meal, appetizer, easy appetizer, healthy snack, party, party food, seafood, snack

Servings: servings

Calories: 194kcal

Author: Lena Gladstone

Ingredients

Poached Shrimp

1 ½ pound raw shell-on shrimp deveined and thawed if frozen (16-20 count)
½ small onion peeled and quartered or use shallot
4 stems fresh oregano or use parsley
4 stems fresh dill
1 bay leaf

Shrimp Cocktail Sauce

1 cup ketchup
3 tablespoons prepared horseradish or more to taste
1 tablespoon lemon juice
1 teaspoon hot sauce or more to taste

Instructions

Make the Cocktail Sauce

Add all ingredients into a bowl and mix well, until combined. Set a side to let flavors marry together while th shrimp cooks.

Make Poached Shrimp

If the shrimp aren't deveined: Using a sharp knife, cut along the length of the backs of the shrimp through shells and just deep enough into the flesh to expose veins; remove veins. Peel the shrimp. Reserve the shells for stock.
Bring a stockpot of water to a boil and season generously with salt. Add onion, herbs, bay leaf, and shrimp shells.
Bring to a boil, reduce heat, and simmer 10 minutes. Return to a rolling boil. Add shrimp, cover pot, and cook for 3-4 minutes.
Remove the shrimp into a ice bath with a spotted spoon. Let cool completely. Pat dry with a paper towel. Add to a serving bowl with cocktail sauce.

Notes

Sizing of shrimp: “16-20” refers to the number/range of shrimp that size you’ll get in a pound. When buying shrimp, get the shell-on shrimp that are already deveined; it can be labeled Easy Peel, Simple Peel, or Shell Split and Deveined. If you can’t find it and need to remove the black vein yourself, use a pairing knife to cut through the shell along the back of the shrimp, from the head to the tail, then use the knife to lift out the vein. If using different size shrimp, follow these guidelines for cooking: for 26-30 shrimp, poach 1½ minutes; for 21-25 shrimp, poach 2 minutes; for 13-15 shrimp, poach 4 minutes.

Nutrition

Butter Chicken (Murgh Makhani)

by lena

This easy and creamy Butter Chicken (Murgh Makhani) recipe is a simple version of the classic Indian takeout dish. Featuring yogurt-marinated chicken thighs in a homemade butter sauce, this flavor-packed meal will quickly turn into a new family favorite.

Jump to Recipe

butter chicken served over rice with naan bread and cilantro in a metal bowl.

Indian-inspired butter chicken at home

Learn how to make restaurant-quality Butter Chicken (Murgh Makhani) at home! This Indian-inspired takeout favorite combines Indian-spiced and yogurt-marinated chicken thighs with a buttery, tomato-based gravy. The easy-to-follow instructions are beginner-friendly, too, helping you turn this Indian-inspired recipe into a weeknight staple.

close up on butter chicken served over rice with naan bread and cilantro in a metal bowl.

What is murgh makhani?

Murgh makhani, or chicken makhani or butter chicken, is a Northern Indian curry dish made from seasoned and diced chicken thighs simmered in a rich and creamy tomato-butter sauce. It’s known for its bright red color and luxurious textures and flavors.

ingredients for butter chicken in individual bowls.

Ingredients needed

This is an easy butter chicken recipe made with budget-friendly ingredients, such as:

Yogurt – Any plain yogurt or Greek yogurt you have at home will do. Marinating the chicken in an Indian-spiced yogurt sauce infuses it with moisture and flavor, leaving you with luscious and juicy pieces of chicken.
Lemon juice
Garam masala – A warm Indian spice blend made from cardamom, nutmeg, coriander, cinnamon, pepper, and more. You can find this in most well-stocked grocery stores or Indian markets.
Fenugreek powder
Turmeric
Cumin
Smoked paprika – Or regular paprika.
Chili powder – Or, if you can find it, replace this with Indian red chili powder (lal mirch). It’s spicier than regular chili powder, is a staple in many Indian dishes, and is a popular addition to meat rubs because it packs such a punch.
Kosher salt
Garlic – Fresh garlic is always best.
Ginger – Use ginger paste, grate fresh ginger yourself, or use ground ginger (only 1 teaspoon).
Chicken thighs – Boneless chicken thighs are best because they’re easier to cook under the oven broiler and don’t dry out as quickly as chicken breasts.
Butter – For the butter sauce, of course!
Olive oil
Onion
Tomato paste – This adds a concentrated tomato flavor that’s necessary for the butter chicken gravy or sauce.
Fire-roasted tomatoes – Canned tomatoes keep this recipe as easy as possible without losing any flavor.
Heavy cream – Or use a can of full-fat coconut milk. You can use whole milk instead but the butter sauce won’t be as creamy or rich.
Chicken broth – To thin out the butter sauce.
Cilantro – For garnish.

3 images showing the process of marinating, then baking pieces of chicken.

How to make a simple butter chicken recipe

Add the diced chicken thighs to a bowl along with the yogurt, lemon juice, garlic, ginger, spices, and salt. Stir to coat, then cover the bowl with plastic and transfer to the fridge to let the chicken marinate.

When it’s done, transfer the marinated chicken to a baking sheet. Place it under the broiler until the pieces are cooked through.

ingredients for butter chicken sauce in individual bowls.

While you wait on the chicken, prepare the butter chicken sauce by melting the butter and heating the oil in a skillet over medium heat. Saute the onion in the butter/oil until it’s slightly golden, then add the garlic and ginger.

Stir in the tomato paste, garam masala, fenugreek powder, smoked paprika, chili powder, and salt next. Let the spices bloom for 30 seconds to enhance their flavor.

Next, pour in the canned tomatoes with their juices. Stir, then cover the skillet with a lid and leave the mixture to simmer until the tomatoes start to break down.

Transfer the simmered sauce to a blender and blend until it’s completely smooth. An immersion blender works well, too (see the Tips section for instructions).

Pour the blended sauce back into the skillet and add in the cooked chicken. Toss to coat, then let the butter sauce and chicken cook together for 5 minutes to meld the flavors together.

Slowly stir in the heavy cream and broth to finish. Taste and adjust the flavors as needed, then scoop the homemade butter chicken into bowls with rice. Enjoy!

4 images showing how to make butter chicken sauce in a large black skillet.

Serving suggestions

This recipe is best served in bowls with cooked basmati rice, brown basmati rice, quinoa, cauliflower rice, or the grain of your choice. Sprinkle fresh cilantro or parsley on top, and scoop up each bite with a piece of warm naan bread.

homemade butter chicken in a large black skillet.

Tips and variations

Blending the butter sauce – You can blend the butter sauce in a regular blender or a mason jar with an immersion blender. It will be very hot, which is why it’s important to let the steam vent. Do this by removing the center insert from the blender lid and covering the hole with a kitchen towel. If using an immersion blender, hold the mason jar with a towel as you blend.
If the sauce isn’t completely smooth after blending – Continue to blend, adding 1 tablespoon of water at a time, until the sauce is no longer grainy and completely smooth.
Is it too spicy? This simple butter chicken recipe doesn’t have an overwhelming amount of heat. However, if you’re sensitive to spice, lower the heat by using only an ⅛ teaspoon of chili powder and using regular paprika instead of smoked.
Is it not spicy enough? Saute diced chili peppers, like jalapenos or serrano peppers, along with the onions, garlic, and ginger. You can also add a pinch of cayenne.
Vegetarian butter chicken – Replace the chicken with baked tofu cubes or sauteed tempeh, and use vegetable broth instead of chicken broth.

womans hand holding a fork to take a bite of butter chicken from a metal bowl.

Frequently asked questions

How long can you marinate chicken for butter chicken?

You can leave the chicken pieces in the yogurt marinade for a minimum of 30 minutes or a maximum of 24 hours.

Can you make butter chicken ahead of time?

Yes, there are a few ways to prepare this recipe in advance: (1) The butter sauce can be made and blended, then stored in an airtight container in the fridge for 1 day, (2) you can let the chicken marinate for up to 24 hours ahead of making the recipe, and (3) broil the chicken and store it in the fridge for 3 to 4 days.

Once it’s time to eat, cook the chicken as normal while you heat the sauce in a skillet or heat the pre-cooked chicken and sauce together in the pan. Enjoy!

How long does it last?

Leftover butter chicken will stay fresh for 3 to 4 days in an airtight container in the fridge. I don’t recommend freezing it because the sauce may become gritty when thawed.

Looking for more easy dinner recipes?

Did you try this easy Butter Chicken recipe? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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5 from 1 vote

Butter Chicken (Murgh Makhani)

Prep Time10 mins

Cook Time25 mins

Marinating Time30 mins

Total Time35 mins

Course: Dinner, Main Course

Cuisine: Indian

Keyword: 30 minute meal, chicken, dinner, easy dinner, main course, main dish, sauce, weeknight dinner

Servings: servings

Calories: 687kcal

Author: Lena Gladstone

Equipment

Ingredients

Butter Chicken

½ cup whole plain yogurt
1 tablespoon lemon juice
1 tablespoons garam masala
3 teaspoons fenugreek powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon smoked paprika
¼ teaspoon chili powder
2 teaspoons kosher salt
2 cloves garlic grated
1 tablespoon ginger paste or freshly grated
2 ½ pounds boneless chicken thighs or breast, cut into 1-inch pieces

Butter Sauce

4 tablespoons butter cut into pieces
1 tablespoon olive oil
1 medium onion diced
1 clove garlic grated
1 tablespoon ginger paste
2 tablespoons tomato paste
1 tablespoons garam masala
1 teaspoon fenugreek powder
1 teaspoon smoked paprika
¼ teaspoon chili powder
2 ½ teaspoon kosher salt more to taste
1 14.5 oz can diced fire-roasted tomatoes
1 cup heavy cream
¼ cup chicken broth or a little more to thin if needed
3 tablespoons cilantro chopped or whole leaves

Instructions

Butter Chicken

In a mixing bowl, add chicken pieces, yogurt, lemon juice, garlic, ginger, spices and salt.
Cover bowl and transfer to refrigerator and let marinate at least 30 minutes and up to 24 hours.
After marinating, transfer chicken to a rimmed baking sheet and spread into an even layer.
Move the oven rack 3 inches below the broiler in the oven. Preheat broiler to high heat, once heated place chicken in oven and broil until cooked through and browned, about 10-12 minutes, flip halfway.

Butter Sauce

While the chicken cooks, melt the butter and oil in a skillet over medium heat.
Add the chopped onion and saute until slightly golden brown for about 7 minutes. Add the garlic and ginger, saute for 1 minute.
Stir in the tomato paste, garam masala, fenugreek powder, smoked paprika, chili powder and salt. Sauté for 30 seconds.
Pour in fire roasted tomatoes. Cover and simmer over low heat for 10 minutes. Stir every couple of minutes to prevent burning.
Transfer mixture to a blender. Cover with lid and remove center insert from blender lid (this helps to release the steam), cover with a folded kitchen towel. Blend sauce on low until smooth. Or add sauce to a mason jar and blend with a stick blender. Use a towel to hold the jar since it will be hot.
Add the sauce back to a skillet, add in cooked chicken pieces and rendered juices from the baking sheet. Cook for 5 minutes on low to ensure the flavors combine well.
Pour in heavy cream and chicken broth and stir. Taste the sauce and adjust the salt to your liking. Cook for a minute on medium-low to bring up the heat.
To serve, add hot basmati rice, top with butter chicken, sprinkle with fresh cilantro and a side of warm naan.

Notes

How long can you marinate chicken for butter chicken? You can leave the chicken pieces in the yogurt marinade for a minimum of 30 minutes or a maximum of 24 hours.

How long does the butter chicken last in the refrigerator? Leftover butter chicken will stay fresh for 3 to 4 days in an airtight container in the fridge. I don’t recommend freezing it because the sauce may become gritty when thawed.

Nutrition

Peruvian Green Sauce

by lena

This boldly flavored Peruvian Green Sauce is a spicy hot sauce made by blending jalapenos, Greek yogurt, lime, garlic, and cilantro. It’s the perfect condiment to serve with grilled chicken, seafood, roasted vegetables, and more!

Jump to Recipe

Homemade Peruvian aji verde sauce

One taste of this 5-minute Peruvian Green Sauce and you’ll fall head over heels for the spicy, herbaceous flavors! It’s the best condiment to pair with Peruvian-Style Chicken Drumsticks, Peruvian-Style Grilled Spatchcock Chicken, french fries, seafood, and so much more.

Known as aji verde sauce in Peru, this spicy condiment is easy to make at home using a blender and fresh, pantry-staple ingredients, like Greek yogurt, cilantro, jalapenos, lime juice, and garlic. While the not-so-authentic ingredients are different from the sauce you’d find served with pollo a la brasa in Peru, they do lend similar spicy flavors.

In other words, think of this version as a Peruvian-inspired green sauce with plenty of bold, vibrant, and tangy flavors. You’ll want to serve it with everything!

overhead view of a small mason jar filled with creamy green Peruvian sauce.

What is aji verde?

Aji verde (Peruvian green sauce) is a spicy condiment from Peru. While every version tastes a little different, most authentic recipes are made with aji amarillo (yellow chili pepper), huacatay paste (black mint paste), and cilantro. Aji verde is almost always served with pollo a la brasa (Peruvian rotisserie chicken), but it also pairs perfectly with roasted potatoes, fish tacos, and more.

ingredients for Peruvian Green Sauce in individual white bowls.

Ingredients you need

Most aji verde recipes are made with a creamy base, spicy peppers, and fresh herbs:

Greek yogurt or sour cream – Mayonnaise is typically used as the base in aji sauce but Greek yogurt or sour cream can be used as light and tangy alternatives.
Cilantro -Try not to skip the cilantro. It gives the sauce its bright herbaceous qualities that help balance the other savory and spicy flavors. However, if you can find black mint paste (huacatay paste), use it as a substitute or addition.
Lime juice – Freshly squeezed is preferred!
Garlic – Fresh garlic cloves are a must.
Jalapeno – Chili peppers are non-negotiable, as they’re necessary for the heat in this spicy Peruvian green sauce. Alternatively, make the sauce less spicy by removing the jalapeno seeds and veins ahead of blending. Or, if you can find it, replace the jalapeno pepper with the more authentic aji amarillo. This yellow chili pepper is part of the Peruvian “holy trinity” and has a hot spice level of 30,000 to 50,000 Scoville Heat Units.
Kosher salt

3 images showing how to blend Peruvian green sauce with an immersion blender in a mason jar.

How to make Peruvian green sauce

First, add all of the ingredients to a food processor or blender. To finish, blend the ingredients into a smooth and creamy sauce. You can also do this in a jar with an immersion blender.

For a thicker sauce, blend the cilantro, garlic, lime juice, and salt first, then stir in the yogurt or sour cream with a spoon.

a spoonful of Peruvian green sauce on a round white board next to the sauce ingredients.

Serving suggestions

Just like cilantro lime crema and chimichurri sauce, this green herb sauce is the perfect condiment for both meat and vegetables. Try serving it with any of these recipes:

On top or alongside grilled or roasted chicken, like Peruvian-Style Chicken Drumsticks and Peruvian-Style Grilled Spatchcock Chicken.
Drizzled over roasted vegetables, like Roasted Cauliflower Steaks and Crispy Smashed Potatoes.
Use it as a sauce in Salmon Fish Tacos and Beer Battered Fish Tacos.
Surround a bowl of the sauce with chopped vegetables on a grazing board.
Use it as a spicy dipping sauce for french fries, sweet potato fries, and potato wedges.
Spread it on a juicy chicken burger or a vegetable wrap.
Thin it out with a little olive oil or lime juice and use it as a salad dressing.
Use the leftovers as a topping on scrambled eggs.

Frequently asked questions

What chili peppers can you use in aji sauce?

Aji sauce recipes in Peru are most often made with aji amarillo peppers or jarred aji amarillo paste. I use jalapeno peppers as a closely flavored and spicy alternative. You can also use serrano peppers, which are slightly hotter than jalapenos.

What else can you add to Peruvian green sauce?

Feel free to blend cotija cheese or parmesan in with the sauce for a cheesy and slightly salty flavor. For an extra spicy green sauce, leave the jalapeno veins and seeds intact, or add an extra half or full pepper.

Storing

Storing: Once the sauce is blended, transfer it to an airtight jar or container and keep it in the fridge for up to 1 week.

I don’t recommend freezing the green sauce because dairy loses its creamy consistency and tends to become grainy after it thaws.

Looking for more homemade condiments?

Did you try this Peruvian Green Sauce? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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5 from 1 vote

Peruvian Green Sauce

Prep Time5 mins

Total Time5 mins

Course: Condiment, Sauce

Cuisine: peruvian

Keyword: 10 minute meal, condiment, dip, dipping, hot sauce, sauce, vegetarian

Servings: cup

Calories: 106kcal

Author: Lena Gladstone

Equipment

Ingredients

¾ cup plain greek yogurt or sour cream
½ bunch cilantro
2 tablespoons lime juice more to taste
1 clove garlic smashed or more to taste
½ jalapeno seeded for less heat
½ teaspoon kosher salt or more to taste

Instructions

Add sour yogurt or cream, cilantro, lime juice, garlic, jalapeno, and salt in a mason jar, pulse with an immersion blender, in a food processor or blender, and pulse until smooth. (For a thicker sauce: add the cilantro, garlic, lime juice, and salt to the jar and blend, then add the yogurt or sour cream and mix with a spoon until desired consistency is reached.)
Drizzle the sauce on chicken, use as a salad dressing, dip your fries in it.

Notes

For a thicker sauce: add the cilantro, garlic, lime juice, and salt to the jar and blend, then add the yogurt or sour cream and mix with a spoon until desired consistency is reached.

Storing: You can store this in the refrigerator for at least a week.

Blending: To blend easily, start with the liquids on the bottom, then layer the cilantro and jalapenos.

Spiciness: To make this sauce spicier, leave the seeds in the jalapenos. To make it milder, remove the seeds and membranes.

Nutrition

Air Fryer Chicken Nuggets

by lena

These homemade Air Fryer Chicken Nuggets are a fun and kid-friendly snack! They’re served with a Chick-fil-A Copycat Sauce for bites that are crunchy, tangy, and all-around delicious.

Jump to Recipe

If you’re craving chicken nuggets but not the excess deep fryer oil or long baking times, make these Air Fryer Chicken Nuggets instead! They’re coated in a simply seasoned panko and breadcrumb coating, then air fried until crisp. Each nugget is crunchy on the outside and moist and tender on the inside.

While the homemade chicken nuggets come together quickly, they can also be made ahead and frozen for later. It’s a budget-friendly solution for when the cravings hit.

This recipe is a fun and simple snack for after school or family dinners. The nuggets are especially delicious when dipped in the homemade Chick-fil-A Copycat Sauce! Serve with french fries on the side and dig in.

ingredients for homemade chicken nuggets in individual bowls.

Ingredients and substitutions

Chicken thighs – I prefer to make homemade chicken nuggets from cubed boneless chicken thighs because they’re more flavorful than chicken breasts. However, if all you have are chicken breasts at home, go ahead and use them!
Kosher salt
All purpose flour – Although I haven’t tested it, this recipe should work just as well with a gluten free flour blend or almond flour.
Egg – The nuggets are dipped in a beaten egg to help the panko breading stick.
Panko breadcrumbs – Regular or gluten free breadcrumbs work too.
Parmesan cheese
Paprika – You can use smoked paprika or chili powder to give the nuggets more heat.
Garlic powder
Olive oil spray
Mayonnaise – Used as the base of the Chick-fil-A sauce. Replace storebought mayo with my homemade mayonnaise to upgrade the flavor!
Mustard – Yellow or dijon mustard works.
Barbecue sauce
Honey

3 images showing the process of chopping chicken nuggets and dredging the nuggets in breadcrumbs, flour, and eggs.

How to make air fryer chicken nuggets

To prep the chicken thighs, cut off and discard any excess fat and chop the thighs into 1-inch pieces. Pat them all dry with a paper towel and season with salt.

Make the dredge in three separate bowls; flour in one, a beaten egg in the second, and the breadcrumbs, parmesan cheese and seasonings in the third.

To dredge the chicken nuggets, first dip them in the flour, then the egg, and lastly, the panko mixture. Lay the coated pieces in an even layer in the air fryer basket and spray them with olive oil.

4 images showing the process of air frying chicken nuggets and stirring a cream orange sauce together in a bowl.

Air fry the chicken nuggets until they’re golden brown and crispy. Repeat until you run out of nuggets.

Tip: Keep the air fryer nuggets on a baking sheet in a 250ºF oven to keep them warm as you finish the rest of the batch.

To make the copycat Chick-fil-A sauce, stir all of the sauce ingredients together until combined. Serve on the side of the crispy nuggets and enjoy!

a platter of breaded chicken nuggets next to a small bowl of creamy orange dipping sauce.

More dipping sauce ideas

If you don’t want to serve the nuggets with Chick-fil-A sauce or prefer to have a platter of dipping sauces, go ahead and choose from this long list:

Barbecue sauce: A classic!
Ketchup: Another classic.
Honey mustard: Mix honey and mustard together for a sweet and tangy dip.
Ranch dressing: This lightened-up version tastes just as good as the original.
Aji sauce: A Peruvian-style herb sauce.
Honey: My childhood favorite! It’s sticky and sweet.
Creamy Chipotle Sauce: easy to make with only 7 ingredients!
Buffalo sauce: Heat Frank’s Red Hot Sauce (or your favorite hot sauce) and a tablespoon or two of butter together.
Sweet chili sauce: Sweet, tangy, and a little spicy.
Lemon basil aioli: Light, herbaceous, and fresh!

Frequently asked questions

What is Chick-fil-A sauce?

This sauce was originally concocted when an employee of the Chick-fil-A franchise mixed barbeque and honey mustard together during the 80s. Since then, it’s become a popular french fry and burger sauce at the restaurant. It has an addictive tangy, smoky, and creamy taste.

How do you make frozen chicken nuggets in the air fryer?

If you’ve prepared the batch of nuggets but kept them in the freezer for later, go ahead and cook them as normal from frozen. They may need a few extra minutes in the air fryer to cook through.

How do you know when chicken nuggets are cooked through?

The nuggets should only take about 10 minutes to air fry and you’ll know they’re cooked through when the outside becomes golden brown and crispy. If you aren’t sure, use an instant read thermometer. The internal temperature will read 165ºF when they’re safe to eat.

Can I bake the chicken nuggets instead?

Sure! Lay the dredged nuggets on a parchment-lined baking sheet and bake at 400ºF for 10 minutes, then flip and bake for another 5 to 10 minutes.

Storing and freezing

Store: Refrigerate the leftover chicken nuggets in an airtight storage container for up to 3 days.

Freeze: Lay the dredged or cooked nuggets in a single layer on a baking sheet. Freeze until solid, then transfer the frozen tenders to an airtight, freezer-safe container for up to 3 months.

Reheat: Warm the leftovers in the oven at 350ºF, in the air fryer, or in the microwave.

Looking for more air fryer recipes?

These fun snacks are all easy to make and cook in the air fryer:

If you try these Air Fryer Chicken Nuggets 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!

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4.50 from 2 votes

Air Fryer Chicken Nuggets with Chick-fil-A Copycat Sauce

These homemade Air Fryer Chicken Nuggets are a fun and kid-friendly snack! They’re served with a Chick-fil-A Copycat Sauce for bites that are crunchy, tangy, and all around delicious.

Prep Time5 mins

Cook Time16 mins

Total Time21 mins

Course: Appetizer, Dinner, Main Course, Snack

Cuisine: American

Keyword: 30 minute meal, air fryer, chicken, dinner, easy dinner, kids lunches, snack, weeknight dinner

Servings: servings

Calories: 487kcal

Author: Lena Gladstone

Equipment

Ingredients

Chicken Nuggets

1 pound chicken thighs cut into 1-inch pieces or use 2 breasts
2 teaspoons kosher salt divided
1 large egg lightly beaten
¼ cup all-purpose flour
¾ cup panko crushed
¼ cup parmesan cheese grated
1 teaspoon paprika
1 teaspoon garlic powder
olive oil spray

Chick Fil A Copycat Sauce

¼ cup mayo
1 teaspoon mustard
1 tablespoon barbecue sauce
1 tablespoon honey

Instructions

Make the Chicken Nuggets

Preheat air fryer to 400 while you prep the chicken. Line a baking sheet with parchment paper and set aside.
Cut any excess fat off. Cut into 1-nch pieces. Pat the chicken dry with paper towel. Sprinkle with 1 teaspoon of kosher salt, making sure to get all sides seasoned.
Add flour in a shallow bowl.
In a second shallow bowl, beat 1 egg with a fork.
In a third shallow bowl, stir together the panko, parmesan cheese, paprika, garlic powder, and the remaining 1 teaspoon of salt.
Working a few pieces of chicken at a time, dip each piece of chicken into the flour, then the egg, then into the seasoned panko mixture, patting it gently as needed to adhere.
Coat the air fryer basket with the olive oil spray, then add chicken tenders in a single layer so that they are not touching. Coat the top of the chicken tenders with oil spray. Bake for 7 minutes, shake the basket and cook for another 1-3 minutes. (The chicken should register at least 165 degrees F on an instant-read thermometer and the outsides will be golden brown and crisp.)
While the first batch of chicken is cooking, prepare the remaining chicken and add it to the baking sheet. Once the first batch is done, cook the other batches next. (Tip: If you’d like to keep the chicken warm between batches, add to a baking sheet with a cooling rack, add the chicken, and keep warm at 250 degrees F in a regular oven.)
Serve with dipping sauce of your choice.

Make the Dipping Sauce

Add all ingredients to a bowl and whisk well to combine

Notes

Keep tenders warm: If you’d like to keep the chicken warm between batches, add to a baking sheet with a cooling rack, add the chicken, and keep warm at 250 degrees F in a regular oven.

Nutrition

Instant Pot Quinoa Recipe

by lena

Learn how to cook fluffy quinoa in the Instant Pot! This guide tells you everything you need to know, from prep to cook times to serving suggestions, about cooking the most perfect quinoa.

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cooked quinoa in a large pink bowl with a fork.

The easy way to cook quinoa in the Instant Pot

This Instant Pot Quinoa Recipe shows you the easy, hands-off way of cooking this healthy grain. The end result is flavorful, fluffy, and perfect quinoa you can serve with practically anything!

close up on cooked quinoa in a pink bowl.

Cooking quinoa in the Instant Pot is something you can do on a weekly basis. The leftovers stay fresh in the fridge throughout the week, making this grain a delicious and protein-packed addition to meal prep, weeknight dinners, lunches, and more. It adds bulk to simple green salads, soups and stews, and pairs well with your favorite proteins and vegetables.

This guide will teach you everything you need to know about cooking pressure cooker quinoa perfectly. It’s ready in less than 20 minutes, the flavors are never boring, and the Instant Pot does all of the work!

Watch How To Make Fluffy Instant Pot Quinoa

Rinsing quinoa before cooking

Rinsing the uncooked quinoa grains before cooking is SO important for flavor and texture. Quinoa has a natural coating on the outside called saponins. According to Quinta.ca, “Saponins are a naturally occurring phytochemical that give unwashed quinoa a bitter taste.”

If you want your cooked quinoa to taste its best, rinse the grains under cold running water in a fine mesh sieve. That’s it! Add to the pot afterward, then cook as normal.

ingredients for instant pot quinoa in individual bowls.

Ingredients needed

The main star of this recipe is obviously quinoa, but to help it taste its best, you need 2 other simple ingredients:

Quinoa – Quinoa is a nutrient-packed grain you can use in meal prep, dinners, lunches, stews, salads, and so much more. Just 1 cup of cooked quinoa contains about 8 grams of plant-based protein. It’s also a wonderful source of fiber, manganese, iron, magnesium, and more. Read more about the health benefits of quinoa here.
Broth or water – Cooking quinoa in chicken broth (or another type of broth) infuses the grains with extra flavor compared to water. Try to use the low-sodium variety or, if it contains salt, simply omit the Kosher salt.
Kosher salt – For flavor.

2 images of raw quinoa and broth, and cooked quinoa in an instant pot.

How to cook fluffy quinoa in the Instant Pot

Rinse the quinoa under running water, then add it to the Instant Pot. Pour in the chicken broth or water and salt. Give everything a good stir.

Seal the lid on top and cook on High Pressure for 1 minute. Allow the pressure to naturally release until the pin drops.

Carefully remove the lid and fluff the quinoa with a fork. Serve with your favorite recipe or store it in the fridge or freezer for later. Enjoy!

Tips to make the best quinoa

In the Instant Pot, the water-to-quinoa ratio is 1 ½ cups of water for every 1 cup of quinoa. This differs from the stovetop ratio: 2 cups of water to every 1 cup of quinoa.
1 cup of dry quinoa = 3 cups of cooked quinoa.
After fluffing the quinoa, you can eat it right away or place the pressure cooker lid back on top for 10 minutes. The steam in the pot will result in even fluffier quinoa.
Stir butter and fresh herbs, like parsley or cilantro, in with the quinoa for extra flavor.

How to use Instant Pot quinoa

The options here are practically endless! Before you start searching for recipes to pair with quinoa, check out these suggestions for inspiration:

It can add bulk to simple green salads.
Pair it with chicken breasts and baked asparagus for a healthy meal prep option.
Serve it as a simple side dish next to BBQ Chicken Quarters.
Use it as the base in grain bowls topped with pickled radishes, leafy greens, roasted cauliflower, and chickpeas.
Many veggie burger recipes add quinoa for extra protein, bulk, and nutrition.
Use it anywhere you would normally use rice or orzo pasta, like in this Lemon Chicken Soup or Miso Salmon Bowls.
Replace the pasta with quinoa in this Lemon Basil Pasta Salad.
It bulks up this Turkey Quinoa Chili perfectly.
Use the leftovers in a cold quinoa salad with fresh herbs, red onion, feta cheese, edamame, cherry tomatoes, cucumber, and any other fresh vegetables you love.

Frequently asked questions

Do you have to soak quinoa before cooking it?

Minimalist Baker says that soaking dry grains overnight can make them easier to digest and helps them cook quickly. Feel free to soak the dry quinoa if you want but it isn’t a necessary step.

How much quinoa does this recipe make?

This recipe makes enough quinoa for 4 people (¾ cup per person).

How long does quinoa take to cook in the Instant Pot?

Technically, the quinoa has a 1-minute cook time. But with the time it takes for the Instant Pot to build pressure, then naturally release that pressure, the total cook time is approximately 17 minutes.

Storing and freezing

Storing: After it’s done cooking, let the quinoa cool for about 15 minutes before packing it into airtight containers and storing it in the fridge for 4 to 5 days.

Freezing: Transfer the cooked and cooled quinoa to airtight freezer-safe bags and freeze for up to 1 month.

Reheating: Cooked quinoa can be eaten both cold and warm. To warm the leftovers, zap them in the microwave for 30 seconds or heat them in a saucepan on the stove with a splash of water or broth to prevent the grains from drying out or sticking.

Looking for more recipes that go well with quinoa?

Lemon Chicken and Orzo Pasta – Replace the orzo with freshly cooked quinoa.
Butter Lettuce Salad – A scoop of chilled quinoa will make this salad a meal.
Healthy Taco Bowls with Mexican Beef – Use quinoa as the base for a protein boost.
Sweet and Smoky Oven Baked Salmon – For a side dish with this healthy dinner.

If you give this Instant Pot Quinoa Recipe a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

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5 from 2 votes

Easy Instant Pot Quinoa

Learn how to cook fluffy quinoa in the Instant Pot! This guide tells you everything you need to know, from prep to cook times to serving suggestions, about cooking the most perfect quinoa.

Prep Time1 min

Cook Time1 min

Pressure build and release time15 mins

Total Time17 mins

Course: Side Dish

Cuisine: American

Keyword: 20 minute recipe, easy, instant pot, side dish, sides

Servings: servings

Calories: 162kcal

Author: Lena Gladstone

Equipment

Ingredients

1 cup quinoa
1 ½ cups chicken broth or water
¼ teaspoon kosher salt

Instructions

Rinse your quinoa in a fine mesh strainer. This gets rid of any bitterness.
Add the rinsed quinoa to the Instant Pot, then add the chicken broth or water, and salt.
Pressure cook at high pressure for 1 minute.
When the cooking time ends, allow the pressure to naturally release until the pin drops down, about 10 minutes. Release any additional pressure if needed.
Carefully open the Instant Pot lid. Fluff the quinoa and serve. You can add some butter and fresh herbs to add extra flavor.

Video

Notes

Rinse your quinoa: This helps to get rid of any bitterness.
Cooking Time: Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
Storing: Leftover quinoa keeps well, refrigerated, for 4 to 5 days. Make sure it has cooled to room temperature before covering and chilling. You can also portion the quinoa into freezer bags and freeze the quinoa until you’re ready for it. It will keep in the freezer for about a month.

Nutrition

Ground Chicken Burgers (Extra Juicy)

by lena

Family dinners just became even better thanks to these extra juicy Ground Chicken Burgers. Seasoned with dried herbs, caramelized onions, and shredded cheddar, every bite is delectable and impeccably flavored!

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close up on a chicken burger on a bun with lettuce and tomato.

Juicy burgers with ground chicken

Forget all about settling for boring, bland, or dried out chicken burgers. Instead, learn how to make the juiciest burgers with this Ground Chicken Burgers recipe. It’s straightforward, easy to make ahead of time, and features a handful of out-of-this-world flavor boosters.

These White Cheddar Chicken Burgers with Caramelized Onions are a copycat for Amylu Caramelized Onion & Gouda Chicken Burgers that I tried from Costco.

Making burgers with ground chicken is not always the #1 choice by grillmasters because the meat has a reputation for being dry or easily overcooking. That’s all easy to tackle with a few simple tips and tricks:

Don’t overwork the ground chicken.
Add fat and flavor to the patties.
Cook over low heat with additional fat for extra moisture.

Each one of these juicy chicken burgers is seasoned with simple herbs and spices, caramelized onions, and shredded cheese. That’s all it takes! Every bite is delectable, not to mention perfect for family cookouts or weeknight dinners. Serve with a side of my Air Fryer Sweet Potato Fries.

Why is ground chicken so dry?

Chicken already doesn’t contain much fat, especially when compared to ground beef. Therefore, it’s very easy to overcook and dry out. The best way to avoid dry ground chicken is to mix the meat with added fat and moisture (shredded cheese in this case) and cook it over lower heat.

ingredients for ground chicken burgers in individual white bowls.

Ingredient notes

Ground chicken – This is a fantastic meat to work with because it takes on any flavor you throw at it and is easy to prepare and cook. While simple seasonings are the go-to in this ground chicken burger recipe, my Chili Lime Chicken Burgers and French Onion Chicken Meatballs use the same meat but feature stronger flavor profiles. It’s worth keeping ground chicken in your fridge or freezer just to play around with it.
Dried herbs and spices – Like parsley, oregano, garlic powder, and salt. That’s it!
Caramelized onions – Folding these deeply flavored, amber-colored onions into the chicken patties is the secret behind their amazing flavor. Learn how to make caramelized onions in the FAQs section below.
White cheddar cheese – Shredded and folded into the ground meat. Feel free to use a different kind of cheese or swap it for ¼ cup of sour cream or Greek yogurt. The fat from the dairy is the secret behind moist chicken burgers.

ingredients for ground chicken meatballs mixed together in a white bowl.

How to make ground chicken burgers

Start by adding all of the ingredients into a mixing bowl. Use your clean hands (with or without gloves on) to gently combine the mixture. Be very careful not to overwork the ground meat or else the patties will be tough.

Divide the mixture into 4 equal portions. Wet your hands to prevent the meat from sticking, then form the 4 portions into equally sized burger patties.

Place the patties on a sheet pan or plate and leave them in the fridge to chill for 15 minutes.

Heat the avocado oil in a non-stick pan over medium-high heat.

Pan fry the burgers until they’re lightly browned and cooked through.

4 images showing the process of mixing, forming, and pan-frying chicken burgers.

To assemble, add the patties to toasted buns with mayonnaise, aioli, or your favorite burger sauce. Top with the toppings of your choice (there are plenty of options in the FAQs section below!), then serve and enjoy!

Grilling instructions

First, spray the grill grates with oil. Preheat the grill to medium-high heat while the patties are in the fridge.

Once hot, add the patties to the grill. Cook the burgers for 3 to 4 minutes per side, flipping once with a metal spatula. Don’t press down on the burgers as they’re cooking or else you could lose some of the delicious juices.

2 cooked chicken burgers on hamburger buns with lettuce and tomato.

Tips for making the best chicken burgers

Be very careful not to overmix the burger mixture. Only mix until everything is just combined. Otherwise, the burgers will turn out tough and chewy.
Your hands are the best tool when mixing the ground meat with the fillings. It can be a little messy (gloves can help with that) but it’s the easiest and fastest way to thoroughly combine the ingredients.
Chilling the patties in the fridge or freezer for 15 to 20 minutes before cooking binds them together. This way, the chicken burgers will not fall apart and cook more evenly. Win-win!
This recipe works just as well with ground turkey. Use ground dark meat from the thighs and drumsticks, as they have more fat and flavor than white meat.

Frequently asked questions

How do you make caramelized onions?

Add some butter and oil to a large skillet over medium heat. Once hot, add in a large, diced sweet onion. Lower the heat after 5 minutes to medium-low. Add a pinch of sugar and kosher salt, and let the onions cook until they’re golden brown and soft (about 35 to 45 minutes, stirring every 5 minutes).

For even more guidance on caramelizing onions, head over to my Caramelized Onion Dip and Caramelized Onion Mashed Potatoes recipes.

Can you make caramelized onions ahead of time?

Yes, they can be made 2 to 3 days ahead of making the burgers. Keep them in a sealed container in the fridge until then.

Why are my chicken burgers falling apart?

Chicken patties may crumble if they’ve been overworked or you skipped chilling them before cooking. To prevent them from falling apart, only mix the ground meat until it’s just combined with the other ingredients and always let the patties chill in the fridge for at least 15 minutes before cooking.

What goes well on a chicken burger?

Top the burgers with sliced onions, tomatoes, cheese, garlic aioli, lettuce, arugula, pickled red onions, burger sauce, avocado, pickled radishes, microgreens, pickles, or caramelized onions.

womans hands holding a chicken burger with a bite taken out of it.

Make ahead, storing, and freezing

Make ahead: Form the patties 6 to 8 hours in advance. Keep them covered on a baking sheet in the fridge.

Storing: The leftover cooked chicken burgers can be stored in an airtight container in the fridge for up to 3 to 4 days. Reheat them in the microwave or in a skillet.

Freezing: Both cooked and uncooked burgers can be frozen. Separate each one with parchment paper and keep them in a sealed bag or airtight container for up to 3 months. Let them thaw in the fridge before reheating.

Hungry for more burger recipes?

Did you try these Ground Chicken Burgers? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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5 from 3 votes

White Cheddar Chicken Burgers with Caramelized Onions

Prep Time10 mins

Cook Time8 mins

Total Time18 mins

Course: Dinner, Main Course

Cuisine: American

Keyword: 30 minute meal, burger, chicken, chicken burger, easy dinner, family friendly, grill, grilled recipe, onions

Servings: servings

Calories: 325kcal

Author: Lena Gladstone

Ingredients

Chicken Patties

1 pound ground chicken or turkey
½ cup caramelized onions make ahead (see notes)
¾ cup white cheddar grated
½ tablespoon parsley finely chopped
1 teaspoon kosher salt
1 teaspoon oregano
½ teaspoon garlic powder
2 tablespoons avocado oil for frying

Instructions

Chicken Patties

Add the ground chicken, caramelized onions, shredded cheddar, parsley, salt, garlic powder, oregano to a bowl. Using your hands, gently combine the mixture. (Do not overwork, or the chicken patties will be tough.)
Divide the mixture into 4 equal portions. Lightly wet your hands and shape the mixture into four thick patties. Place them on a sheet pan as you form them. I like to refrigerate the patties for 15 minutes so they solidify, and it’s easier to cook them. Or make these ahead of time.
Heat a nonstick pan to medium-high heat. Add avocado oil and then add the burgers. Cook for about 3-4 minutes per side.

Assemble

Top toasted buns with mayo or your favorite sauce, lettuce or arugula, smashed avocados, tomatoes and any other condiments of choice. Top with burger patties and serve with fries or chips on the side. Or add to you favorite salad for extra protein.

Notes

How to make caramelized onions: In a large skillet over medium heat, melt 1 tbsp of butter with a drizzle of oil. Add 1 large diced sweet and sauté for 5 mins. Lower the heat to medium-low. Add ½ teaspoon of sugar and a pinch of kosher salt. Cook for 35-45 minutes, stirring every 5 minutes. When golden and soft, remove from heat. Let cool before using in burgers. I like to make this a few days in advance.

Nutrition

Panko Crusted Salmon

by lena

Panko Crusted Salmon is a foolproof 10-minute meal that can be made in the oven and air fryer. It’s perfect for busy weeknights and flavorful dinners at home.

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Baked panko crusted salmon with mayonnaise

If you’re looking for a quick, easy, and healthy salmon recipe for dinner tonight, then you’ll love this Panko Crusted Salmon!

Coated with a smoky mayonnaise spread and crunchy panko breadcrumbs, this easy recipe is packed full of flavor and is good for you too. The minimal ingredients are simple while the salmon is an excellent source of omega-3 fatty acids, protein, and healthy fats.

The best part about panko encrusted salmon is that it takes only 10 minutes to cook. Plus, it can be made in both the oven or air fryer! Both methods will leave you with buttery, flaky salmon and a crunchy topping.

ingredients for panko crusted salmon in individual bowls.

Ingredients and substitutions

Every bite of crusted salmon is creamy, smoky, and crunchy thanks to a blend of simple toppings and ingredients:

Salmon – Choose a high-quality, wild-caught filet to help every bite taste its best. When shopping, look for a coho, king, or sockeye filet that’s bright pink and without any blemishes.
Mayonnaise – Storebought or homemade mayo is the base of the spread. The mayo can also be replaced with soft cheese, like goat cheese or Boursin.
Spices and seasonings – Smoked paprika, garlic powder, onion powder, cayenne, green onions, and lime juice and zest.
Panko breadcrumbs – These Japanese-style breadcrumbs pack a real crunch. They’re mixed with olive oil and paprika to help them turn golden brown in the oven. If you don’t have panko at home, you can use regular breadcrumbs, gluten free breadcrumbs, or top the mayonnaise spread with crushed nuts, parmesan cheese (just like in my Keto Parmesan Crusted Salmon), or crushed pork rinds as a keto-friendly option.

4 images showing the process of assembling and air frying panko crusted salmon.

How to make panko crusted salmon

This crusted salmon recipe comes together in 5 quick and easy steps:

Make the mayonnaise spread: Stir the mayonnaise, spices, green onions, and lime juice and zest together in a small bowl.
Prep the panko topping: Stir the panko breadcrumbs together with the olive oil, paprika, and salt in a separate small bowl.
Assemble the crusted salmon: Cut the filet in half, pat it dry, and season with salt. Spread the mayonnaise mixture on top, then the panko crust.
Bake in the oven: Bake the crusted salmon on a parchment-lined baking sheet until it flakes easily and turns pink.
Garnish and enjoy: Sprinkle green onions on top of the baked crusted salmon, serve with your favorite sides, and enjoy!

Air fryer instructions

Prepare and assemble the salmon as normal. Place it on a lightly greased air fryer basket and air fry at 375ºF for 8 to 10 minutes.

2 bowls of salad topped with panko crusted salmon.

Tips and variations

A pinch of cayenne and smoked paprika gives this salmon recipe a subtle kick. If you don’t like spicy food, omit the cayenne and use regular paprika instead.
You’ll know the salmon is done baking when it flakes easily with a fork and reaches an internal temperature of 145ºF.
If using frozen salmon, make sure the filet has thawed completely before cooking. Pat it dry with paper towels to help the seasonings and mayonnaise spread stick.
Play with the flavors of the mayonnaise spread or panko topping by stirring in dried herbs.

What to serve with crusted salmon

Crusted salmon filet pairs well with almost anything! Enjoy the versatile flavors with:

Salad: Serve the salmon next to a light and flavorful tomato salad, peach burrata salad, or shaved zucchini salad.
Pasta: Plate the salmon over a bed of creamy orzo pasta or penne alla vodka.
Vegetables: Like mashed potatoes, cauliflower mash, roasted asparagus, french green beans, and herb mushrooms.
Rice: Keep it simple and pair the salmon with wild rice pilaf, cooked brown rice, cauliflower rice, or a more elegant lemon risotto.
Appetizers: Start the meal with whipped feta dip, radishes with butter, and pan con tomate before digging into the salmon.

Make ahead and storing

Make ahead: Stir the mayonnaise spread together 1 or 2 days ahead of time and keep it in a sealed jar in the fridge. Quickly top it on the prepared salmon filet with the breadcrumbs right before baking.

Storing: Any leftovers can be stored in an airtight container in the fridge for about 2 days, however, the breadcrumbs will start to lose their crispy crunch after 1 day.

Looking for more easy salmon recipes?

If you try this Panko Crusted Salmon 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!

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5 from 2 votes

Panko Crusted Salmon

Panko Crusted Salmon is a foolproof 10-minute meal that can be made in the oven and air fryer. It’s perfect for busy weeknights and flavorful dinners at home.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Dinner, Main Course

Cuisine: American

Keyword: 10 minute meal, dinner, easy dinner, salmon, seafood, weeknight dinner

Servings: servings

Calories: 567kcal

Author: Lena Gladstone

Equipment

Ingredients

Salmon

1 lb salmon fillet cut in half
½ teaspoon kosher salt

Sauce

3 tablespoons mayonnaise
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
1 tablespoon green onions finely chopped
½ lime juices and zested

Panko Crust

½ cup panko bread crumbs
½ tablespoon olive oil
¼ teaspoon smoked paprika
¼ teaspoon kosher salt

Instructions

Sauce

Combine mayonnaise, spices and green onions in a small bowl.

Panko Crust

Combine panko with olive oil, paprika and salt. Mix to combine.

Prep Salmon

Cut the salmon in half, pat it dry, season with salt. Top with mayo and then panko crust. Then cook according to below either in the air fryer or oven.

Air fry instructions

Preheat air fryer to 375 F degrees for a few minutes while prepping the salmon.
Add salmon, spread the mayo mixture. Top with panko crumbs. Air fry for 8-10 minutes. Garnish with some more green onions and enjoy.

Oven Baking instructions

Preheat oven to 400F degrees. Add salmon to a baking sheet topped with parchment paper. Add salmon, spread the mayo mixture. Top with panko crumbs and bake for 10-12 minutes. Garnish with some more green onions and enjoy.

Nutrition

Sweet Potato Fries in Air Fryer

by lena

Making Sweet Potato Fries in the air fryer is a quick and easy way to whip up this classic snack or side dish. Lightly seasoned with garlic, paprika, and chili powder, the punchy flavors are sensational while the crispy texture keeps you coming back for more!

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Homemade sweet potato fries in the air fryer

The air fryer is one of my favorite kitchen tools. It creates crispy chicken tacos and potato wedges in half the time as the oven and without any excess oil! That’s why it’s my tool of choice when making homemade sweet potato fries.

These Sweet Potato Fries in Air Fryer are lightly seasoned with smoky and savory spices, then cooked quickly in the air fryer. They turn out crispy on the outside and tender in the middle every time.

The best part about cooking sweet potato fries in the air fryer is that they’re ready in less than 15 minutes and are so versatile. Enjoy them as a crispy, healthy snack with Creamy Chipotle Sauce for dipping, as a smoky side dish with Chili Lime Chicken Burgers, or serve them on a platter for parties. The options are endless!

close up on dipping sweet potato fries in a creamy chipotle sauce.

Are sweet potato fries healthy?

Sweet potatoes are a very healthy vegetable. They’re a fantastic source of beta-carotene, which your body turns into vitamin A (to help with your eyesight), as well as fiber, vitamin C, and potassium. In addition, air fryer sweet potato fries aren’t deep-fried or cooked with excess oil, inherently making them lighter than your typical deep-fried french fry.

ingredients for air fryer sweet potato fries in individual bowls.

Ingredients needed

Sweet potatoes and a handful of spices are all you need to make well-balanced and savory sweet potato fries from scratch:

Sweet potatoes – Look for medium, evenly sized sweet potatoes with minimal blemishes on the skin. They should be available in the produce section of most major grocery stores year-round.
Olive oil – A little bit of oil is needed to tenderize the inside of the fries and crisp up the outside.
Sea salt
Garlic powder
Paprika – The smokiness and slight sweetness of paprika complements the sweet potatoes really well.
Chili powder – For a little bit of heat and smoke. Feel free to leave this out if you don’t want the fries to be spicy or use cayenne in its place to turn up the heat.

How to cook sweet potato fries in the air fryer

Start by peeling the potatoes and cutting them into ¼ to ½-inch thick sticks. Make sure they’re uniform so they cook evenly!

Note: Thicker fries will take longer to cook but too-thin fries are more likely to burn. ¼ to ½-inch thick fries are more likely to cook evenly in the time in the recipe card.

using a knife to slice sweet potatoes into sticks on a wood cutting board.

Next, stir the spices and salt together in a small bowl.

Add the cut sweet potatoes to a large mixing bowl. Drizzle olive oil over top, then the seasoning salt. Toss to combine.

Preheat the air fryer while you season the potatoes. Once it’s hot, add the seasoned potatoes to the air fryer basket and cook until crisp and golden brown (tossing halfway through).

Serve with the dipping sauce and the main dish of your choice, then enjoy!

4 images showing the process of seasoning and air frying sweet potato fries.

Customize the flavor

Sweet potatoes become even sweeter when baked, which is why it’s important to complement this flavor with warm spices. My go-to is the garlic/paprika/chili blend in this recipe but you can easily switch it up by using any of these suggestions instead:

Cajun seasoning
Jerk seasoning
Taco seasoning
Za’atar
Curry powder

a womans hand dipping sweet potato fries into a bowl of chipotle dipping sauce.

Frequently asked questions

What do you serve with sweet potato fries?

I highly recommend pairing your fries with a dipping sauce! My Creamy Chipotle Sauce and Lemon Basil Aioli are fantastic choices.

Otherwise, serve the fries as-is for a snack or on the side of dinner. Their smoky and slightly spicy flavors pair well with Cheeseburger Stuffed Mini Peppers, Crispy Chicken Wings, and B.L.A.T. Sandwiches.

How long do you cook sweet potato fries in the air fryer?

¼ to ½ inch cut fries will take anywhere from 12 to 14 minutes when air fried at 400ºF. If you like your fries thicker, add 4 to 6 minutes to the cooking time.

Why won’t my sweet potato fries get crispy?

They’re likely undercooked or cut too thick if they aren’t crisping. Also, piling the fries on top of each other rather than air frying them in an even row will cause them to steam rather than crisp. Cook in batches if you need to and/or try air frying them for a few minutes longer.

Do you need to soak sweet potato fries before cooking?

It isn’t necessary, but you can soak the cut fries in cold water before air frying. Soaking will actually help them crisp up!

Should you peel sweet potatoes for sweet potato fries?

It’s up to you! The peel can be left on or off before cooking as it doesn’t affect the flavor or crispiness. If you choose to leave the peel on, remember to scrub the outside of the potatoes very well before slicing them into fries.

Looking for more air fryer recipes?

If you give this Sweet Potato Fries in Air Fryer recipe a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

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5 from 1 vote

Sweet Potato Fries in Air Fryer

Prep Time5 mins

Cook Time14 mins

Total Time19 mins

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: 20 minute recipe, air fryer, appetizer, easy appetizer, healthy snack, potatoes, side dish, sides, snack

Servings: servings

Calories: 292kcal

Author: Lena Gladstone

Equipment

Ingredients

2 medium sweet potatoes cut into 1/4-1/2 fries
1 ½ tablespoons olive oil
½ teaspoon flaky sea salt
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon chili powder

Instructions

Peel the sweet potatoes, then cut them 1/4-inch to 1/2-inch thickness, make sure they are all uniform in size for even cooking.
In a small bowl add the spices and salt together, mix well to combine.
In a large mixing bowl, add cut sweet potatoes, then add the olive oil and seasoned salt. Toss to combine.
Preheat the air fryer for 5 minutes at 400F while prepping the potatoes.
Transfer fries to an air fryer basket and cook at 400F for about 12-14 minutes, tossing halfway. Air fry until golden brown and crisp on the outside. Timing may vary depending on the air fryer style you have.
Once done, remove to a serving platter and top with cilantro and serve with my Creamy Chipotle Sauce or Lemon Basil Aioli

Notes

Portion size, use 1 medium potato per serving.
If you like your fries thicker, add an additional 4-6 more minutes to the cooking time.

Nutrition

Creamy Chipotle Sauce

by lena

Spice up your life with this Creamy Chipotle Sauce! It’s the ultimate sauce for french fries, tacos, burgers, and more. Plus, it’s easy to make with only 7 ingredients!

Jump to Recipe

Homemade chipotle sauce recipe

If you want to enjoy bold, smoky flavors with your potato wedges, chicken burgers, or sweet potato fries, give this Creamy Chipotle Sauce a try! It’s a smoky, sweet, and spicy sauce that comes with a million different uses. Enjoy this bold condiment spread on burgers, drizzled over taco bowls, as a french fry dipping sauce, and so much more!

Chipotle is an ingredient synonymous with bold, spicy, and smoky dishes. It’s commonly used in red enchilada sauce, chicken tortilla soup, and homemade aioli because the depth of flavor is unmatched. All you need are 2 chipotle peppers in adobo to upgrade this easy cream sauce.

This homemade chipotle sauce takes 5 minutes to blend together before it’s ready to use on whatever you like! Keep reading to learn how to make this spicy dipping sauce and even more recommendations on how to use it.

a spoon holding a scoop of chipotle sauce on a beige plate next to a small mason jar with more chipotle sauce.

What are chipotle peppers in adobo sauce?

Chipotle peppers in adobo are smoked and dried jalapeno peppers packed in cans with a spicy and tangy adobo sauce (made with tomatoes, vinegar, garlic, and spices). They aren’t overwhelmingly spicy with 2,500 – 8,000 Scoville Heat Units but do pack a punch with their sweet and smoky depth.

Most recipes with chipotle peppers in adobo only call for 1 to 3 peppers because of their strong flavor. Luckily, I’ve included storage instructions below so you can save the extras.

The leftovers would be perfect in homemade chipotle aioli for chicken tacos, tortilla soup, added to a spicy shakshuka, or in any of these 8 delicious recipes suggested by Bon Appetit.

ingredients for creamy chipotle sauce in small bowls.

Ingredients needed

All you need are 7 simple ingredients to create this creamy and bold dipping sauce:

Chipotle peppers in adobo – You can find canned chipotle peppers in adobo sauce in most well-stocked grocery stores or in Mexican markets.
Greek yogurt – Some chipotle sauce recipes are made with a base of sour cream but I like using Greek yogurt to help lighten up the texture without losing the tang. It’s also very healthy, containing probiotic cultures, calcium, protein, and a variety of vitamins and minerals.
Mayonnaise – Use my Homemade Mayonnaise for a richer, thicker consistency.
Lime juice
Garlic – Fresh garlic cloves are best.
Onion powder
Kosher salt

4 images showing the process of blending creamy chipotle sauce in a small mason jar.

How to make creamy chipotle sauce

Add all of the ingredients to a wide-mouthed mason jar. Using an immersion blender, blend the sauce until it’s completely smooth.

Taste, then add more salt, seasonings, peppers, or lime juice as needed.

Use the chipotle sauce right away or store it in the fridge for later.

Tips and tricks

I recommend starting this recipe with only 2 chipotle peppers. Once it’s blended, you can taste the sauce to see if it needs an extra pepper or 2 for additional heat.
Don’t have an immersion blender? Blend the sauce ingredients in a regular blender or food processor instead. You can also finely chop the peppers and garlic first, then whisk the ingredients together.
This recipe makes approximately ¾ cup of sauce. Feel free to double or triple the recipe if you need more.

a platter of sweet potato fried on a platter next to a small bowl of chipotle sauce.

Serving suggestions

I highly recommend doubling or even tripling this chipotle sauce recipe because it has so many uses! These are just a few suggestions to help you get started:

Dipping sauce – The sweet and smoky flavors in chipotle sauce make it the perfect dipping sauce for sweet potato fries, regular french fries, taquitos, crispy chicken tacos, potato wedges, or cheeseburger stuffed mini peppers.
Dressing – Enjoy it as a spicy dressing on taco salads, shrimp tacos, burrito bowls, burger salads, loaded nachos, smoked salmon tacos, and enchiladas.
Sandwich spread – Spread the sauce on your favorite sandwiches, drizzle it over these chili lime chicken burgers, use it as the sauce in a burrito or these breakfast burritos, or drizzle it over sloppy joes.

Variations

If you can’t find chipotle peppers in adobo – A dried and ground version works in a pinch! Just keep in mind that one dried chipotle pepper = ½ teaspoon of chipotle powder. If you feel that’s not enough, you can always add a bit more and blend again.
Dairy free chipotle sauce – It’s really easy to make the chipotle sauce without dairy. Simply substitute the Greek yogurt for dairy free plain yogurt and use vegan mayonnaise instead of regular.

Storing

Storing: Keep the sauce in an airtight container and store it in the fridge for up to 10 days. I don’t recommend freezing the leftovers because dairy tends to become gritty once thawed.

If you have leftover chipotle peppers, you can extend their shelf-life by freezing them in a sealed container. They should keep for about 3 months.

Looking for more homemade sauces?

If you try this Creamy Chipotle Sauce 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!

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5 from 1 vote

Creamy Chipotle Sauce

Spice up your life with this Creamy Chipotle Sauce! It’s the ultimate sauce for french fries, tacos, burgers, and more. Plus, it’s easy to make with only 7 ingredients!

Prep Time5 mins

Total Time5 mins

Course: Condiment, Sauce

Cuisine: American, Mexican

Keyword: aioli, condiment, dip, dipping, sauce, spicy

Servings: servings

Calories: 97kcal

Author: Lena Gladstone

Equipment

Ingredients

2 chipotle peppers in adobo more if needed
½ cup greek yogurt
3 tablespoons mayonnaise
½ lime juiced
2 cloves garlic
½ teaspoon onion powder
½ teaspoon kosher salt more to taste

Instructions

In a wide mouth mason jar, add all ingredients in, using a immersion blender, blend until smooth. Taste for salt and add more if needed. Or use a small food processor or blender to blend the ingredients together. (See notes, and add additional chipotle peppers as needed.)
Store in an air-tight container in the fridge for up to 10 days.

Notes

Start with 2 chipotle peppers, blend the sauce together, taste it and add another if you want it spicier.
If you don’t have a food processor or immersion blender, finely chop the chipotle pepper and garlic, chop the cilantro as desired, then whisk all ingredients together well.
Makes approximately ¾ cup.
How to use this sauce: Use it as a dip for sweet potato fries. Drizzle it over a burrito bowl or roasted veggies, or dollop it onto tacos. You could also spread it onto a sandwich or use it to top your favorite burger.

Nutrition

Best Lemon Chicken Orzo Soup

by lena

The Best Lemon Chicken Orzo Soup is chock-full of vegetables, orzo pasta, shredded chicken, and fresh herbs. Turn to it for an easy one-pot, 30-minute meal for weeknight dinners, or enjoy it as a healthy meal prep option!

Jump to Recipe

2 white bowls filled with lemon chicken orzo soup.

Bright and creamy chicken orzo soup

This Lemon Chicken Orzo Soup takes everyday chicken noodle soup to the next level. With a close resemblance to my Lemon Chicken and Orzo Pasta, this soup is easy to make in one pot and is packed with all of the comfort foods that your family loves.

The noodles from classic chicken soup are swapped for rice-like orzo pasta in this recipe. From there, it’s loaded with a medley of fresh vegetables, rotisserie chicken, and herbs, then finished with refreshing lemon juice and dill. A splash of heavy cream and grated parmesan cheese are the finishing touches on this ultimate comfort food!

close up on a white bowl filled with lemon chicken orzo soup.

Ingredients needed

The ingredients in chicken orzo soup are fairly simple, but it’s the store-bought rotisserie chicken that keeps this recipe as quick and easy as possible. Here’s what you need:

Olive oil
Onion, carrots, and celery – These veggies give the soup a savory baseline of flavor.
Garlic
Kosher salt
Thyme – Use fresh thyme if you can.
Bay leaves – Remember to discard the bay leaves once the soup is ready!
Orzo – This small, rice-like pasta is perfect in soups, stews, and one-pot dishes. If you don’t have orzo, replace it with rice, quinoa, or another short pasta noodle.
Chicken stock – While this is the best option, you can use vegetable broth instead if that’s what you already have at home.
Shredded chicken – This recipe is quick and easy because it’s made with shredded, store-bought rotisserie chicken.
Kale – Or you can use spinach or the leafy greens of your choice.
Lemon juice – The freshly squeezed lemon juice is stirred into the soup at the end to give it a bright and zesty flavor that helps to balance the stronger savory elements.
Heavy whipping cream – This is added at the end, giving the soup a luxurious creamy texture.
Dill – Fresh dill is best! If you don’t have dill at home, swap it for extra thyme or fresh parsley.

ingredients for lemon chicken orzo soup in individual white bowls.

How to make lemon chicken orzo soup

Heat the oil in a large soup pot over medium heat. Add the onion, carrot, and celery once it’s hot, and cook until they’re soft. Finish with garlic and thyme.

Stir the orzo into the pot and allow it to toast for 1 minute. Afterward, pour in the chicken stock and add the bay leaf.

Bring the soup up to a boil, then reduce the heat to a simmer.

Once the orzo is al dente, add the shredded chicken and kale. Cook until the kale leaves wilt and the chicken is warmed through.

Turn off the heat. Discard the bay leaf, then stir in the lemon juice, cream, and dill. Adjust the flavors as needed, then serve and enjoy!

cooking lemon chicken orzo soup in a large pot.

Tips and variations

If you want to make this with raw chicken, cook the chicken in the stock for 12 to 15 minutes, then transfer it to a plate. Add the orzo and leave it to cook until al dente. Add the chicken back into the pot along with the kale, and continue the recipe as normal.
Is the soup not thick enough? Thin it out by adding an extra 2 cups of broth.
You can add up to 1 tablespoon of lemon zest for an even brighter pop of lemon flavor.
No orzo at home? No problem. Use any other short-cut pasta you already have on hand.

Serving suggestions

Lemon slices will give the bowls of chicken soup an enticing presentation and a stronger lemon flavor. You could also use more dill, grated parmesan cheese, or green onions as a garnish.

Chicken and orzo soup is filling enough to enjoy on its own (or with a slice of sourdough or homemade focaccia) or you can serve it with healthy side dishes for a well-balanced meal. I suggest pairing it with Tomato and Onion Salad, Chopped Greek Salad, or Roasted Cauliflower.

womans hands using a spoon to scoop up a bite of lemon chicken orzo soup from a white bowl.

Can you make it ahead of time?

Yes, but I recommend cooking the orzo and soup separately, as the pasta will soak up the liquid as it sits. Just add the cooked orzo into the soup when it’s time to reheat the leftovers.

Storing

To store: Refrigerate the soup in an airtight container for up to 4 days.

To freeze: Orzo soup does freeze well. Keep the leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

To reheat: Warm the leftovers in a pot on the stovetop over medium-low heat or in the microwave.

Looking for more comforting soups to try?

Easy Creamy Lasagna Soup – An Italian-inspired soup that tastes just like classic lasagna.
Chicken Tortilla Soup – The perfect 30-minute soup that always warms you up on cold days.
Sausage Tortellini Soup – A hearty and comforting meal loaded with sausage, tortellini, herbs, kale, and cream.
Chicken and Dumplings Soup – Homemade drop dumplings simmered in a comforting, herbaceous chicken soup.

Did you try the Best Lemon Chicken Orzo Soup? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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4.63 from 8 votes

Best Lemon Chicken Orzo Soup

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: 30 minute meal, chicken, dinner, easy dinner, lemon, lunch, one pot recipe, pasta, soup, weeknight dinner

Servings: servings

Calories: 462kcal

Author: Lena Gladstone

Equipment

Ingredients

3 tablespoons olive oil
1 medium onion diced
3 medium carrots peeled and diced
2 celery ribs diced
4 cloves garlic finely minced
2 ½ tablespoons kosher salt more to taste
1 teaspoon fresh thyme leaves only
2 bay leaves
1 cup orzo pasta uncooked
6-8 cups low sodium chicken stock
4 cups rotisserie chicken shredded
2 ½ ounces baby kale
1 lemon juiced (about ¼ cup juice)
¾ cups heavy whipping cream
2 tablespoons fresh dill finely chopped

Instructions

In a large Dutch oven, heat the oil over medium heat. Add the onion, carrot and celery. Let cook until the vegetables soften and are beginning to brown, about 8 minutes. Stir often not to burn.
Add garlic, salt and thyme, and cook for another 1 minute.
Add orzo and cook for 1 minute while stirring. Then add 6 cups chicken stock and bay leaf. Bring to a boil. Then reduce heat to medium-low and cook uncovered for 8 minutes. Tip: Add the other 2 cups of broth if you like your soup more brothy.
Add shredded chicken and kale and cook for an additional 2 minutes.
Remove from heat, remove the bay leaves, add lemon juice (zest if using), heavy cream and dill. Stir to combine. Taste, adjust the salt if needed. You can also sprinkle in some freshly grated parmesan for a cheesy flavor.
Spoon into a bowl and enjoy while hot. Serve with bread or on its own.

Notes

To Store: Refrigerate soup in an airtight container for up to 4 days.
To Reheat: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
To Freeze: Orzo soup can be frozen. Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Pro tip: If you really want a more intense pop of lemon in here, I suggest grating in some lemon zest. You can also increase the amount of lemon juice to suit your tastes and serve it with lemon slices right in the bowls as well.
Make ahead: Yes, but you may not want to use the one-pot method in that case since the orzo will soak up the broth over time. If you plan on having a lot left over or are making it well ahead of time, I recommend cooking the orzo separately and adding it into each bowl when warming it up.

Nutrition

Fried Goat Cheese Balls

by lena

These Fried Goat Cheese Balls are a perfect party appetizer! Garlic and herb goat cheese is breaded and fried, then finished with a drizzle of honey. It’s a crispy and creamy snack that’s sure to be a hit!

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womans hand picking up a fried goat cheese ball from a large pile on a serving platter.

Crispy goat cheese appetizers

Everyone at the party will get a kick out of these Fried Goat Cheese Balls. The golden brown crust is deliciously crunchy while the inside is soft and creamy. They’re sure to be a hit!

Garlic and herb goat cheese is rolled into balls, then dredged in a flour/egg/panko breading. Pop them in the freezer to firm up, then fry and finish with an elegant drizzle of honey. Every warm bite is creamy, crunchy, earthy, and tangy.

Turn to this goat cheese balls recipe when you need an easy appetizer for special events and celebrations, like Christmas, New Year’s Eve, Easter, and more. The best part: they can be made days or weeks ahead of time, helping you get out of the kitchen and back to enjoying the party!

What is goat cheese?

Goat cheese is a generic term for cheese made from goat’s milk. You’ll most likely see goat cheese (or chèvre) sold in log form in the United States. This variety has a soft texture and a tangy, almost funky flavor.

Many varieties of cheese can be made from goat’s milk, like brie, cheddar, gouda, and more. This article from Real Simple goes more into detail about the 6 types of goat cheese.

close up on a platter of fried goat cheese balls.

Ingredients needed

Goat cheese – I recommend using fresh goat cheese (chèvre) to help these appetizers taste their best. According to Food and Wine, “the older goat milk is when it’s processed, the goatier the cheese will taste”. To make this recipe even faster, I used a log of garlic herb goat cheese, which is already seasoned.
Flour – Just like chicken tenders, the cheese balls need to be rolled in all purpose flour before being breaded and fried. You can try using an all purpose gluten free flour as a substitute, but I haven’t tested it.
Kosher salt
Egg – To help the flour and breadcrumb coating stick to the cheese ball.
Panko breadcrumbs – Panko is the best choice because it’s so light and crunchy. If you’re using plain chèvre, stir the flavor boosters of your choice in with the breadcrumbs, like grated garlic and dried parsley, thyme, and/or chives. Again, you can try using regular breadcrumbs or gluten free breadcrumbs, but I haven’t tested either.
Canola oil – For frying.
Honey – A drizzle of honey pairs perfectly with earthy goat cheese because of its floral qualities.

the process of dredging goat cheese balls.

How to make fried goat cheese balls

First, set up your dredging station. Whisk the flour and salt together in a small bowl. Whisk the egg in another bowl, then add the breadcrumbs to a third bowl.

Slice the log of goat cheese into slices. Roll the cheese into balls.

Dredge the goat cheese balls. First, roll a ball in the flour/salt mixture, then the egg, and lastly, the breadcrumbs. Repeat this process until you run out of cheese.

Place the breaded cheese balls on a lined baking sheet and freeze until solid. DO NOT skip this part!

While the balls are still in the freezer, heat the fryer oil in a deep saucepan over medium-high heat. It should be around 350ºF.

Fry the goat cheese balls. Place 4 to 5 balls at a time in the hot oil. Cook until they’re golden brown and crisp, then set them on a paper towel-lined plate to drain.

Transfer all of the fried goat cheese balls to a serving platter. Drizzle honey over top, then serve.