I first posted this recipe for blender oatmeal pancakes way back in 2014 for a Brunch Week event, and they quickly became one of my favorite breakfast options. They’re super simple to make and, even better, they freeze beautifully so you can make them ahead of time and pop one into the microwave at a moment’s notice.
The batter is enriched with buttermilk, fragrant vanilla, and just enough brown sugar to complement the earthy flavor of rolled oats. I personally prefer these oatmeal pancakes to tradition pancakes because they have a more complex flavor, but they’re kid-friendly, too.
Topped with crunchy hazelnuts, fresh raspberries, and a drizzle of maple syrup or honey, these healthy pancakes are sure to start your day on a comforting note and you’ll feel good knowing they contain whole grains.
Rolled Oats. Compared to other grains, oats are high in protein. They also have fiber to keep you full and oxidants that help support heart health. Plus they have a delicious nutty flavor that makes these pancakes so good!
All Purpose Flour or White Whole Wheat Flour. Oats are dense, so I add some flour to make the pancakes light and fluffy.
Buttermilk. This adds a slightly tangy flavor that helps brighten up the flavor of the oats.
Eggs. To help bind the batter together. Eggs also help the pancakes rise!
Vanilla Extract. For deliciousness.
Brown Sugar. Just a touch to add some sweetness. Subtly sweetening the pancake themselves means you can use less syrup on top!
Baking Powder. To help make them fluffy!
Kosher Salt. For balance.
Butter. Both for the pan and in the batter to add flavor and help those lacy edges get nice and crispy.
To make these oatmeal pancakes without buttermilk, swap in plain Greek yogurt. Depending on the brand you use and how thick it is, you might need to add a Tablespoon or two of almond milk or your favorite milk or non-dairy milk to thin the batter out. I find this is especially necessary when I use Fage yogurt, but isn’t needed when I use Chobani or Stoneyfield.
No brown sugar? You can use maple syrup, honey, or your favorite sweetener instead.
Try using flax egg — for this recipe, you’ll need 2 Tablespoons flaxseed meal + 5 Tablespoons water in place of the eggs.
These pancakes will keep in the refrigerator for up to 3 days or can be frozen for 6 months. For easy breakfasts on the go, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag once they’re frozen solid. It will be super easy to pull out one or two whenever you want!
To reheat, pop them in the microwafe for 45 seconds to 1 minute. You can also toast them!
If you don’t have a blender, you can use a food processor instead. No food processor either? You can stir the batter together by hand, but note that the texture will be more rustic since the oats won’t be pulverized into flour. They’re great that way though too!
This usually happens when the pan is too hot. It causes the pancakes to cook quickly on the outside while leaving them undercooked inside. Lower the heat and cook the pancakes longer to solve this problem.
This can happen, especially if you use a thick Greek yogurt or if you let the batter sit for a while. Just thin it back out with some milk and everythign will be fine.
Buttermilk adds a distinct tangy flavor and helps in achieve a fluffy texture, you but can use regular milk if you don’t have any on hand. You can also make a buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk, and letting it stand for around 10 minutes. Greek yogurt is also a great swap for the buttermilk!
If you’ve ever had a really good, savory peanut sauce, you’ll know it’s something special.
For me, it’s never been just a condiment. It’s a star in its own right, worthy of standing alone—even dictating the main course at times. I can’t even tell you how many times I’ve been tempted to order chicken satay at Thai and Vietnamese restaurants just for a taste of that mouthwatering sauce.
I tried for years to make my own peanut sauce at home but, like most culinary experiments, my initial batches were far from perfect. They were either overly sweet or too thick, missing the delicate balance of the those authentic restaurant versions.
A few years ago I stumbled upon this recipe when I was participating in a food blogging event called The Daring Cooks, where a group of bloggers would all make the same recipe at the same time. I’ve long forgotten the original source of this one, but it’s been a staple in my kitchen ever since. It’s by far my favorite peanut sauce recipe.
A prinkle of cardamon and a splash of lemon juice are what take this recipe over the top nad make it so much better than any others I’ve tried. The cardamom adds a subtly spiced floral flavor, which lemon juice adds the perfect pop of acidity. It’s funny how something as simple as chaning a few ingredients can change the dynamics of a dish. This sauce is smooth and light, but supremely savory with a hint of zing.
Whether you serve it over rice noodles, with Vietnamese summer rolls, or even with just thin slices of cucumber, this peanut sauce will be one of the best things to come out of your kitchen.
Canned Coconut Milk: You can use either Regular or lite coconut milk for this recipe, but note that full fat mill will result in a thicker sauce (you can think it with water to your desired consistency at the end.)
Peanut Butter: I like to use creamy peanut butter for the perfect velvety texture texture. If you only have crunchy peanut butter in your pantry, that’s ok too but the sauce will have more texture.
Lemon Juice: This acidic element brightens the sauce. I like to use fresh lemon (I always keep some in the freezer) but bottled lemon juice works here as well. You can substitute lime juice if you prefer.
Hoisin Sauce: The key to bringing that rich, umami flavor to this recipe! If you don’t have any on hand you can substitute soy sauce and add 1 tablespoon of brown sugar.
Cumin: Provides a warm, slightly spiced element.
Coriander: The secret ingredient that gives this dipping sauce a slightly floral, citrusy flavor.
Crushed Red Pepper Flakes: If you like a little heat (I’m obsessed with the extra hot red pepper flakes from Penzey’s!) You could also add a little sriracha sauce or sambal oelek if you prefer a spicy peanut sauce.
If you made this sauce ahead or time or if you have leftovers, you can keep in in an airtight container in the refrigerator for up to 1 week. Reheat it gently in the microwave or enjoy at room temperature.
This sauce is good when made with all kind of nut butters! My personal favorites are sunflower seed butter or almond butter. (Remember to check the labels on your other ingredients if you’re making this for someone with a peanut allergy. Most, but not all, hoisin sauce is peanut free.)
Vietnamese peanut sauce is slightly sweeter and uses hoisin sauce, while Thai peanut sauce is made with soy sauce and brown sugar. Both are delicious and can be enjoyed interchangeably.
This is such a versatile sauce!
I love it on roasted frozen Brussels sprouts over rice for a super simple yet mouthwatering meal.
It’s also super good on rice noodles (vermicelli noodles), with grilled meat or vegetables (especially thinly sliced pork!) or as a dip for summer rolls (salad rolls).
You can also make a tasty salad dressing by mixing some peanut sauce with rice vinegar.
You know how we’ve all had that moment when we’re staring into our fridges, desperately searching for something to whip up for dinner and wondering if you should just call it and order delivery? I had one of those nights recently when a bag of Brussels sprouts in my freezer came to the rescue.
I never used to keep frozen Brussels sprouts around. I love fresh sprouts, but frozen always reminded me of the soggy, waterlogged vegetables that we are back when we were growing up.
Everything changed once I discovered how easy it is to roast frozen Brussel sprouts though!
They come out perfectly golden brown outside and tender beyond belief inside. They have a super mellow flavor, with a less pronounced cabbage flavor than if your were to boil or microwave them.
Doused in your favorite sauce and served over a bed of rice, they’re a deliciously satisfying winter dinner either on their own or as an easy side dish.
Step 1: Toss in oil and season
Coating vegetables with oil helps shield them from the blazing heat of the oven so they can get crispy drying out. You don’t need much – a tablespoon or two of olive oil, coconut oil, or avocado oil is plenty. To keep things simple, I season them with a generous pinch of kosher salt or sea salt, but you can add garlic powder, oregano, curry or any other favorite seasonings that will complement the rest of your meal.
Step 2: Cook them in a single layer
Stick your baking sheet in the oven while it preheats to help speed up the cooking process and get those veggies nice and hot!
Be sure the spread the vegetables in a single layer so they have plenty of space around them. If you crowd them together, they’ll steam and won’t get those terrific browned bits that make roasted vegetables so good.
Recipe Tip: For easy clean up, line your baking sheet with parchment paper or foil!
Step 3: Roast in a super hot oven
After about 15 minutes, the sprouts will start to brown on the bottoms. Give them a good stir so both sides can get nice and caramelized.
Step 4 (optional): Broil to perfection
For extra crispy and browned Brussels sprouts, pop them under the broiler set to high heatfor 3-4 minutes. Keep a close eye on them so they don’t burn!
Roast Brussels spouts are the perfect canvass for all of your favorite sauces and dressings! Try tossing your cooked sprouts in Thai red curry, peanut sauce, or Greek Yogurt Caesar dressing. Or drizzle them with balsamic vinegar, tahini, lemon juice, or maple syrup.
No! In fact, defrosting them just results in excess water and a soggy mess. We’re going straight from the freezer to the oven.
Yes, but preheating the sheet pan helps the sprouts crisp and brown. If you forget, it’s no big deal, but it does help them come out just a tiny bit better.
Leftovers will keep well for about 3 days when refrigerated in an airtight container. Note that they will lose some of their crispness in the fridge.
Honestly, no. But that’s not to say they’re any better or any worse — they’re just different! Fresh sprouts are chewier, with a dryer center, whole frozen sprouts are super tender. Both are great, it just depends on what you’re in the mood for and what you happen to have in your kitchen!
Street corn is the ultimate culinary chameleon.
Whether it’s at a backyard BBQ, a tailgate party, or a low-key family dinner, it always seems to fit the occasion. It’s a staple for us all summer long, but this spectacular makeover brings it into comfort food territory that’s perfect for winter!
This street corn chowder takes all the flavor of street corn – fire-roasted corn, smokey chile powder, and salty cotija cheese – and rounds it out with sour cream for a velvety finish.
But the real fun is adding toppings. From cilantro and lime wedges to jalapeno slices and tortilla chips, you can dress this soup up so many different ways.
I could go on, but I’d rather have you taste it. Brace yourself for a culinary fiesta, and let’s get cooking!
Sautee the onions and poblano peppers in a large soup pot until they’re soft. Add the chile powder and salt and stir everything around for a minute to let the spices toast.
Add the fire-roasted corn and broth and bring it all to a simmer.
Puree the soup with an immersion blender.
Reduce the heat and stir in the sour cream, cheese, and cilantro.
Serve the chowder with your favorite toppings.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.
Absolutely! If corn’s in season and you’re in the mood for an arm workout, go ahead and husk those cobs.
Oh, where to start? Tortilla chips or crusty bread gets my vote. But if you feel fancy, a nice green salad or some grilled shrimp would make a fabulous sidekick.
The more the merrier! Feel free to toss in some bell peppers or zucchini. Just remember to adjust the cooking time accordingly.
Yes! I still like to sauté the vegetables on the stove to soften them and give them more flavor, but you can transfer to a slow cooker when you add the broth. Cook on low for 6 hours or high for 3.
Yes! Sauté the vegetables, then pressure cook on high for 8 minutes once the liquid is added.
Finding delicious ways to sneak in more veggies is a constant struggle in my kitchen, so when I had the opportunity to taste an amazing Brussels Sprouts Salad at a local restaurant, I immediately knew I had stumbled on a winner.
It’s a dish I had been eyeing for a while because it sounded so good, but it was on the pricy side for an appetizer so I always skipped it. Finally one day when I wasn’t very hungry I gave in. I was pleasantly surprised by the generous portion and amazed at just how flavorful it was. I had it with a small order of macaroni and cheese (a personal favorite!) but it easily could have been a meal on it’s own. In fact, there was enough of each left over for lunch the next day.
This salad is a testament to the versatility of a humble vegetable that often gets a bad rap. Gone are the memories of mushy, overcooked sprouts on your plate — these are fantastically tender-crisp and perfectly charred in the air fryer, which brings out their inherent sweetness. Chewy raisins, crunchy apple, creamy goat cheese, and crispy pancetta provide loads of textural contrast and flavor to support the star ingredient. It’s a delicious way to transform a once humble veggie into a treat you’ll want to make again and again.
The beauty of this roasted brussels sprouts salad recipe lies in its flexibility. Served as an entree in its own right, this incredible dish goes equally well as a veggie side dish with butternut squash mac and cheese or a grilled cheese sandwich. The process of making the salad itself is straightforward and easy enough for weeknight cooking, but the result is so impressive it would be a welcome addition to your holiday table this Thanksgiving or Christmas.
Brussels Sprouts: Look for Brussels sprouts that are firm, bright green, and uniform in size. You can usually find them in the fresh produce section of your local grocery store.
Pancetta: A good quality Italian pancetta adds a deep, savory flavor to the salad. Look for small packets of diced pancetta by the packaged deli meats at your supermarket. It will be refrigerated. If you can’t find pancetta, you can substitute crispy bacon or prosciutto for a similar salty and meaty flavor.
Raisins: These add an unexpected sweetness and a great texture to the salad. If you don’t like how chewy raisins are, soak them in hot water for a few minutes to soften them and plump them up before adding them to the salad.
Apple: Opt for fresh and crisp apples; a variety like Honeycrisp or Fuji works well. You can find these in the fruit section of your grocery store.
Goat Cheese: Soft goat cheese, like chevre, gets ever so slightly melted from the warm Brussels sprouts. It’s so deliciously creamy and tangy!
Balsamic Glaze: Choose a high-quality balsamic glaze or balsamic vinegar reduction that’s not overly sweet and has a nice balance of acidity. I like Alessi brand, which is usually available in a squeeze bottle in the condiments or vinegar aisle of your supermarket. It’s pricey, but a little goes a long way and it lasts for practically forever! If you don’t have balsamic glaze, you can substitute your favorite balsamic vinaigrette.
This salad definitely tastes best right away, but you can keep any leftovers in an airtight container in your fridge for up to 3 days. I prefer the leftovers served cold, but you can gently reheat them to take the chill off.
I do not recommend freezing this recipe.
Not a problem. Roasting the Brussels sprouts and pancetta in a preheated oven at 425°F for 20-25 minutes, periodically stirring them to ensure even cooking, will provide similar results. For the best results, make sure the sprouts are in a single layer on the sheet pan, with the cut sides facing down.
Absolutely. Feta or crumbled blue cheese would also work wonderfully in this salad.
Brimming with crispness and flavor, these Air Fryer Brussels Sprouts are about to revolutionize the way you think about this underrated veggie!
Fall has always been one of my favorite seasons for food, and this year is no exception. I’ve been loving all of the mouthwatering creations from amazing local chefs. One thing I can’t help but notice is that Brussels sprouts seem to be having a moment — they’re everywhere! But these aren’t just any sprouts, these have been reinvented, reimagined, and turned into utterly delectable dishes that I just can’t get enough of. From simple side dish preparations at the steakhouse to salads loaded with all sorts of goodies, they seem impossible to ignore.
The one thing that has united all of my favorite versions has been the cooking method. Whether they’re drizzled with peanut sauce or coasted in parmesan, all of the best Brussels sprouts recipes are roasted until the centers are tender but the outer leaves are crisp and charred. It’s by far my new favorite way to enjoy this delicious vegetable!
They’re also SO EASY to make at home. I’ve found that using an air fryer is the best way to achieve perfectly tender Brussels sprouts that have all of the delicious crispy bits that we’re all craving. Plus they’re ready in just 10 minutes!
Fresh Brussels Sprouts. These are the star of the show, loaded with vitamins and fiber. Look for firm, fresh sprouts with compact heads, and avoid any with yellowing leaves.
Olive Oil. A drizzle of olive oil helps the sprouts get perfectly crispy in the air fryer. Try different flavored oils for a twist, or use avocado oil or any other oil with a high smoke-point if you prefer.
Kosher Salt. A pinch of this flaky salt brings out all the natural flavors of the Brussels Sprouts and helps counteract some of their bitterness.
You’ll also need a basket-style air fryer. Ninja and Cosori are both popular brans that are highly recommended!
To encourage even cooking, look for Brussels sprouts that are uniform in size. Check the sprouts for any discoloration, wilting, or signs of pests or damage, and trim or discard any that have issues. Your choice of Brussels sprouts will significantly influence the final taste and texture, so select with care!
Fresh Brussels sprouts can benefit from a little TLC before you cook them.
Having mastered the air frying basics, you can now experiment with different seasonings for your Brussels sprouts! While the classic olive oil and salt combination is always a winner, why not try some more adventurous options like garlic powder and Parmesan or a sweet and tangy balsamic glaze? There are so many possibilities, and mixing things up is a great way to prevent yourself from getting tired of them.
Here are some of my favorite seasoning, sauce, and dip ideas:
Leftovers will keep well in an airtight container in the fridge for about 3 days. Note that they will smell stronger after they’ve been in a sealed container, so prepare yourself before you take the lid off! The strong cabbage smell will go away once the lid has been off for a few minutes.
Yes, pop them in the air fryer at 350°F for a few minutes to re-crisp them.
Keep an eye on them while cooking, and adjust the time accordingly. I start checking my sprouts after about 8 minutes of cooking. Exceptionally large Brussels sprouts can take a few extra minutes to cook.
Yes, you can add your favorite spice blends along with the oil and salt. If you’re using a sauce, add it 2 minutes before the sprouts are done (if you want it caramelized) or drizzle it over the cooked sprouts.
For sure! Just make sure not to overcrowd the air fryer basket for even cooking. You might need to make them in batches.
Oh, yes! Dice it up and add it to the air fryer basket after 5 minutes. I also love doing this with pancetta or prosciutto!
Yes, but it will take longer. Arrange the prepared sprouts on a baking sheet in a single layer and roast at 425ºF for about 15 minutes. Be sure to factor in your oven’s preheat time, too!
Make sure you use a high-smoke point oil like olive oil (not extra-virgin) or avocado oil and coat the sprouts well before cooking. Shake the basket well halfway through the cooking process to redistribute the sprouts, since the ones closer to the top will crisp more quickly.
If you overcrowd the air fryer basket, your sprouts will steam instead of crisp. They don’t have to be in a single layer, but make sure you leave plenty of room for the hot air to circulate!
Yes, but the won’t get as crispy.
My absolute favorite fall meal at the moment is a delicious roasted Brussels sprouts salad with a gooey grilled cheese. But you can’t go wrong with serving these are a side to steak, roast beef, chicken, or even pasta and sauce!
I love the comfort of a well-made, nutrient-rich salad!
This kale salad recipe is a tribute to the simple pleasures of home cooking, where simple ingredients combine to make something thats truely greater than the sum of it’s parts. It’s just the kind of inviting and satiating salad that is sure to find its place in your heart!
I’ve been making variations on this chickpea salad for years – along with my mayo free potato salad, it’s my favorite recipe to take on picnics and bring to potlucks.
It’s simple, nutritious and always a crowd pleaser, even among self-proclaimed kale haters.
The salad has evolved over the years, but the base always remains the same – chickpeas, artichoke hearts, cucumber, red onion, and red bell pepper. More recently, I’ve been inspired by the Confetti Crunch Salad from Whole Foods and I’m really into adding tons of celery. it adds so much crunch!
This simple salad is so versatile — it works as a main meal or as a side dish. It’s equally as delicious chilled as it is room temperature, so it’s great for cookouts and potlucks!
It stays crunchy in the fridge for days, so it’s perfect for meal prep lunches, too! I can’t get enough.
Celery: This veggie plays a key role in delivering a delightful crunch, balancing out the textures. Choose firm, vibrant green stalks. If your celery has leaves attached, even better! Add them right into the salad — they have an amazing flavor!
Red Bell Pepper: For a pop of brilliant color and more sweet crunch. Choose red peppers as they’re at their sweetest and ripest stage. Remember, red peppers are sweeter than green peppers, which.aren’t as tasty in this recipe. If you can’t find a red pepper, you can swap in yellow or orange, or chop up some jarred roasted red peppers.
Fresh Kale: Known for it’s robust flavor and nutrient content, kale adds a hearty texture to the dish. Pick deep-colored, sturdy leaves without any signs of wilting or browning. I like making this with Curly Kale because it has a tender texture and a slightly less butter, more peppery flavor. That said, Lacinato Kale (also known as Tuscan Kale or “Dinosaur Kale”) is also a great option! The only thing I’d avoid is baby kale, which has an entirely different texture.
Chickpeas (Garbanzo beans): For an added punch of protein and a comforting earthiness to this salad. You can use canned chickpeas for convenience, just give them a rinse and they’re good to go!
Fresh Herbs: A mix of fresh herbs like oregano and mint adds dynamic flavor to the salad. Experiment with different herbs to find your favorite combo!
This dressing finishes off this raw kale salad. Make your own, or use store bought! I like Newman’s Own or Marzetti for grab-and-go options.
To make your own, you’ll need olive oil, Worchestershire sauce, garlic, lemon juice, Dijon mustard, grated Parmesan cheese, and salt and pepper.
Or opt for a creamier salad with my Greek Yogurt Caesar Dressing.
This salad is so versatile, and once you have the base down, it’s fun to make it your own with your favorite twists. Try:
There’s something about roast chicken that always feels homely and brings back memories from our childhood kitchens. This wine can chicken recipe brings up all those nostalgia feels, but with a modern twist!
Beer can chicken (also known as “beer butt chicken”) has been around for a while, but the second OI saw a recipe for wine can chicken in a copy of Food + Wine magazine, I knew I had to try it. Immediately.
This recipe borrows that cooking technique but uses more traditional flavors like lemon and herbs instead of their bold berbere spice. The result is a fantastically juicy roast chicken with a bright flavor that had me hooked from the first bite.
Whole Chicken: Look for a small roasting chicken, about 4 pounds total. A little bigger or smaller is ok, but you might need to adjust the cooking time. Don’t forget to check the body cavity for giblets, which should be always removed before cooking.
White Wine or Prosecco. Look for canned white wine thats on the dryer side. Canned wine is easy to find these days (helpful hint: look in stores that are close to gold courses!) but you can also pour bottled wine into an empty can or invest in a vertical roaster. Sub in non-alcoholic wine if you prefer!
Shallot: These guys add a mild, sweet flavor. Don’t have a shallot? A small red onion will do the trick, too.
Brown Sugar. A little bit of brown sugar is a great trick for ensuring perfectly browned, crispy skin with a hint of sweet caramelization.
Lemon Zest/Juice. Punch up the flavor with some lip-smacking tang. Bottled lemon juice will work in a pinch, but nothing beats the flavor of fresh.
Poultry Seasoning. Whatever your go-to poultry seasoning is. I love the one from Penzey’s, but this time I used Greek Freak from Spiceology.
Garlic. Because everything’s better with garlic, right?
Kosher Salt: Salt is key for a well-seasoned bird.
You’ll also need a cast iron pan or another heavy pan that can go on the grill. A meat thermometer is also helpful for ensuring your chicken is cooked perfectly.
Mix the aromatics, oil, and sugar together to create your seasoning rub. Let it sit for a minute or two to allow the flavor to infuse.
Rub the herb rub all over the chicken, making sure it’s completely covered. In addition to adding flavor, this will ensure the chicken skin gets perfectly browned and crisp. .
Place the wine can on a cast iron skillet and pop the chicken on top.
Grill over indirect heat until cooked through
Let the chicken rest before slicing to allow the juices to redistribute throughout the meat.
Keep leftovers in the refrigerator for up to 3 days, or freeze them for up to 6 months.
Swap out the wine for a non-alcoholic version or use chicken stock instead.
Anything goes! I served this wine can chicken with a tomato and burrata panzanella salad. Grilled corn on the cob or a cucumber salad or mango avocado salad would also be amazing and take minimal effort.
Simple – rotate the chicken so the other side is facing the heat source. If your chicken is still cooking too fast, have a piece of foil handy to make a simple barrier between the chicken and the heat.
Charcoal or gas can both work wonders. Charcoal gives your a slightly smokier taste, but nothing beats the speed and ease of gas.
The can serves a purpose — it keeps the chicken moist and flavors it throughout. Pouring the wine over the top could dry out the chicken. So, stick with the can! If you can’t find canned wine, you can pour bottled wine into an empty seltzer can.
I’m gonna let you in on a secret: I don’t really love watermelon.
I know, I’m a freak.
There’s just something about the texture that I can’t stand. As much as I want to love that watermelon, feta, and mint salad that everyone makes this time of year, I can’t do it.
I do, however, love drinking watermelon.
Once it gets pureed, the texture is no longer an issue and it’s totally delicious and refreshing. Here, I combine fresh watermelon juice with lime, simple syrup, club soda, and loads of fresh mint to make a gorgeous sparkling pink mocktail.
It’s heavy on watermelon flavor, but still plenty tart and complex. And, since the watermelon is so naturally sweet, you can cut way down on the added sugar.
Combining fresh, juicy watermelon with the perfect balance of tangy lime and fizzy seltzer, this drink is a real crowd-pleaser. Make a pitcher and taste the magic for yourself!
Seedless Watermelon. The star of this beverage, providing natural sweetness and vibrant color. Choose a ripe, seedless watermelon with a uniform, symmetrical shape without any flat sides or dents.
Limes. For acidity and tanginess that makes this mocktail extra refreshing. Choose limes with smooth, shiny skin and a fresh scent.
Club Soda. To bring the fizz and complete the refreshing experience. You can also use seltzer – experiment with different flavors like lemon or lime to put your own spin on this drink.
Fresh Mint Leaves. A fun garnish that adds a touch of coolness and complexity. Choose fresh, vibrant green mint leaves free of blemishes.
Sugar. Adds a touch of sweetness to highlight the natural flavors of the watermelon and lime. You can also use honey, agave, or your favorite sugar substitute.
Salt. Just a pinch to elevate the flavors and create a more balanced taste.
You’ll also need a blender. A fine mesh sieve or strainer is also helpful for ensuring your watermelon juice is silky smooth.
Absolutely! If you prefer, you can use alternative sweeteners like stevia, honey, agave syrup, or maple syrup. Adjust the amount according to your desired level of sweetness.
Yes, but keep in mind that bottled lime juice tends to be more tart than fresh squeezed.
t’s best to prepare the mocktail just before serving to maintain its freshness and carbonation.
However, you can pre-cut the watermelon, juice it, and keep it refrigerated in a sealed container until you’re ready to assemble the mocktails. Just add the lime, sugar, mint, ice, and seltzer when you’re ready to serve.
Sure! If you’d like to make it a cocktail, you can add a splash of vodka, rum, or tequila to the mocktail for an adult version. Adjust the amount according to your preference and drink responsibly.
Yes! The watermelon mocktail can be turned into refreshing popsicles by pouring the mixture into popsicle molds and freezing them. You’ll have delightful watermelon-lime popsicles to enjoy on a hot day.
This one pan chicken and potatoes recipe is a quick-to-prepare, easy-to-clean-up, protein-packed meal that takes the stress out of dinner prep.
The beauty of this sheet pan chicken dish lies in its simplicity – a few pantry staples and fresh produce are all you need. It’s the perfect recipe for those hectic days when you need a quick and hearty meal without compromising on health or taste. Plus, one pan means it’s a breeze to clean up!
It’s as effortless as a stroll in the park, yet so flavorful, it’ll have you dreaming about that summer trip to Greece. So, put on that apron, preheat your oven and let’s dive right into this culinary adventure.
Chicken Thighs and Drumsticks (bone-in). The stars of our dish, bringing in the protein and juiciness. Bone-in pieces are more flavorful and less likely to dry out, keeping the chicken moist, but you can use boneless, skinless chicken breasts if you prefer.
Potatoes. I used these adorable jewel colored potatoes and I love that their small size meant I only needed to give each one a quick slice in half. You can also use fingerling potatoes, red potatoes, or yellow potatoes. Stay away from Russets in this recipe, since they tend to be too dry and starchy.
Olive Oil. No Mediterranean-inspired recipe would be complete without it! It not only helps the heat transfer during cooking but also enhances the flavors.
Lemon Juice. This adds a fresh kick to the dish. Always squeeze fresh lemon juice for the best flavor.
Garlic. The ultimate flavor booster! Fresh cloves are the way to go here, but frozen garlic puree also works well. Stay away from garlic power; the flavor just isn’t the same.
Dried Oregano and Onion Powder. Oregano adds an earthy, minty note synonymous with Greek cuisine while onion powder gives the dish a delicious savory note. Dried herbs have a stronger, more concentrated flavor than fresh.
Feta cheese. For a salty, briny finish that’s absolutely delicious.
You’ll also need a roasting pan or sheet pan that’s large enough to hold all of the ingredients in a single layer.
Add the chicken and potatoes to a baking pan or sheet pan and drizzle with olive oil, lemon juice, and spices.
Let the chicken rest for at least 10 minutes to soak up that delicious flavor.
Bake until the chicken is cooked through and the potatoes are tender.
Broil to crisp up the chicken skin and add some beautiful browning. (You can skip this step if you’re using skinless chicken breasts.)
Sprinkle with feta cheese and garnish with lemon wedges.
You can keep leftovers in the fridge for up to 3 days.
Absolutely! If you’re a white meat fan, feel free to swap thighs and drumsticks for chicken breasts. Just remember that the cooking time may vary slightly, as breast meat often cooks faster (especially if it’s boneless.)
Sure thing! You can prepare the marinade and add the chicken in it, let it soak up all the good stuff for about 24 hours in the fridge. Then it’s just a matter of popping it in the oven when you’re ready.
Why not? The sky’s the limit when it comes to adding veggies. Bell peppers, cherry tomatoes, or zucchini slices all make flavorful additions.
This dish is pretty awesome on its own, but if you want more vegetables, a fresh salad with Greek yogurt Caesar dressing or a Simple Cucumber Salad go perfectly. Or, keep it simple and pair it with a hunk of crusty bread and glass of white wine!