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Spicy Shrimp and Clam Pasta
With this spicy pasta you can have dinner on the table in under 45 minutes.

Hi there. It’s me, Joanne. This is an updated post from September 2009, which was only our third month sharing recipes with you. A lot has changed since then. Here’s the little blurb we wrote way back then. If you’re only interested in the recipe, scroll down to the recipe below.

From 2009: We are only into our second month here at Inspired Taste and I must say Adam and I are pretty excited with our progress. It may not seem like too much, but yesterday we had a record breaking 64 unique visitors look at our site. When we compare that with last month it has more than tripled. We have also started to receive comments on various posts, which is quite possibly the coolest thing ever! I knew we would be excited, but once we started hearing from people out there who liked something we did, it truly was an awesome feeling. Sometimes I sit at my computer wondering if anyone will actually care about what I am saying, am I actually that interesting? … like right now, is someone really wanting to read about how many unique visitors we had yesterday? It is incredibly humbling to know that people do take the time to view our work and possibly even try our recipes and then take the additional time to write to us either through email or by commenting on our site.

How to Make the Best Spicy Pasta with Shrimp and Clams

This spicy pasta recipe comes from a coworker who was kind enough to let us in on one of his favorite recipes. The sauce comes together pretty quickly and is packed with flavor thanks to cooked onions, dry vermouth, red pepper flakes, fresh parsley and lemon juice. This sauce is perfect with shrimp and clams, but you can also skip the shellfish and simply toss the sauce with pasta.

The shrimp are peeled then deveined and roasted in the oven while the sauce comes together and then added at the very end. The clams are washed and put into the sauce a few minutes before serving so they have a chance to open.

Spicy Shrimp and Clam Pasta

PREP
10 mins

COOK
35 mins

TOTAL
45 mins

This spicy pasta recipe comes from a coworker who was kind enough to let us in on one of his favorite recipes. The sauce comes together pretty quickly and is packed with flavor thanks to cooked onions, dry vermouth, red pepper flakes, fresh parsley and lemon juice.

Makes 4 to 6 servings

You Will Need

1 pound dry pasta such as spaghetti or fettuccini

Salt and fresh ground black pepper

1 tablespoon extra-virgin olive oil, plus more for cooking shrimp

1 tablespoon butter

1 medium onion, chopped

4 garlic cloves, minced

1/3 cup dry vermouth or substitute dry white wine

1 (28 ounce) can whole tomatoes

1 teaspoon red pepper flakes, or more to taste

1 teaspoon brown sugar

1/4 cup chopped fresh parsley

1 lemon, cut into wedges

1 1/4 pounds littleneck clams (about 15 clams), scrubbed

1 pound cleaned large shrimp

Directions

1Heat the oven to 400 degrees F.

2Add the olive oil and butter to a wide skillet (with lid) over medium heat. Once the butter has melted, add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 2 minutes.

3Pour in the vermouth and use a wooden spoon to scrape any bits stuck to the bottom of the pan. Add the tomatoes, red pepper flakes and brown sugar. Bring to a low simmer and cook until reduced slightly, about 8 minutes. While cooking, use a wooden spoon to break the whole tomatoes apart into bite-size chunks.

4Meanwhile, cook the pasta in boiling salted water until it is tender but not mushy. Drain, but reserve about 1/4 cup of the pasta water.

5While the pasta is cooking, cook the shrimp. Toss shrimp with a tablespoon of olive oil, salt and pepper. Add to a baking dish and roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through.

6When the sauce is done, add the clams and cover with a lid. Allow them to steam for 4 to 5 minutes. After 4 to 5 minutes, the clams should have opened, if one or two have not, remove from the pan and discard.

7Add the shrimp, cooked pasta, and about 1/4 cup of the pasta water. Toss well then cook one more minute until the sauce coats the pasta. Top with parsley and serve with lemon wedges on the side.

Adam and Joanne’s Tips

The sauce can be made (without shellfish) up to 3 days in advance or frozen up to 1 month.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Adam Gallagher
Previous Post: Easy Butter Cookies
Next Post: White Chocolate Cranberry Oatmeal Cookies
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February 13, 2026
Turkey Avocado Veggie Wraps
These simple turkey avocado veggie wraps are crazy delicious! Shaved turkey, tons of fresh vegetables, and a creamy avocado spread – YUM!

Meet your new favorite lunch OR easy dinner recipe!

These wraps are loaded with crunch and flavor, and they only take a few minutes to roll up!

Starts with Avocado Spread

These tasty little wraps start with a simple avocado spread. Not only does it add a creamy element and yummy flavor, the spread is also the literal glue that keeps these wraps from unraveling.
- ripe avocado
- fresh lime juice
- sour cream or mayo
- salt and pepper
It’s basically guacamole made creamy, and it is DELICIOUS.

Best Veggies for the Turkey Wraps

Fresh vegetables make a very notable appearance in these wraps.

They add crunch, flavor, pops of juiciness, and an overall “pat-yourself-on-the-back-for-eating-so-many-veggies-at-lunch” element that will keep you beaming all the way to the pan of brownies for dessert.

It goes without saying that the vegetables can be totally customized to your preferences or what you have on hand. I like to use the following:
- fresh spinach
- shredded carrots or broccoli slaw (the prepackaged mix in the salad section at the store – usually has shredded broccoli and shredded carrots)
- cucumbers
- bell peppers
- cherry tomatoes
Talk about a lesson in eating your colors! Gorgeous veggies 😍

How to Assemble the Wraps

A very straightforward process, assembling these wraps is super quick!

The most important steps are:
1. spreading the avocado spread over the entire wrap (leaving just a slight border around the edge)
2. stacking the turkey and veggies only on one half of the wrap
This makes it a lot easier to make sure all the veggies and turkey stay INSIDE when rolling up the wrap. It also allows that avocado spread to seal the wrap closed once it’s fully rolled up.

Wrap Flavors

You can use any variety of tortilla or wrap for these turkey avocado veggie wraps.

The most common wrap flavors at my local grocery store are spinach and sun-dried tomato, and both of those are delicious with these ingredients.

You can also use a plain flour tortilla, a low-carb wrap, or whatever type of flatbread catches your eye to be the vehicle for rolling up the avocado spread + turkey + veggies.

Adding a sprinkle of salt and pepper and a splash of olive oil and vinegar to the veggies before rolling up adds an amazing boost of flavor!

These fresh and flavorful wraps are one of my favorite things to make for lunch. Just for me. By myself. At home.

The only downside is that when I know I have the ingredients for them, it leaves me wanting to eat lunch at, like, 9:06 a.m. Although, maybe these wouldn’t be half bad for breakfast either??

They also make a wonderful grab-and-go, light and healthy dinner. For this option, I roll up the wraps, cut them in half, and wrap each half tightly in plastic wrap (could also use parchment or foil). We’ve schlepped them everywhere from wrestling meets to church youth night activities.

Because they are customizable, that means you can make them with all YOUR favorite veggies and ingredients!

One Year Ago: Cinnamon Roll Blondie Bars
Two Years Ago: Quick and Easy Greek Lettuce Wraps
Three Years Ago: Dark Chocolate Brownie Granola Bars
Four Years Ago: Cheesy Sausage Wonton Bites
Five Years Ago: Pull-Apart Cheesy Pepperoni Pizza Sliders
Six Years Ago: Turkey and Swiss Sloppy Joes {30-Minute Meal}
Seven Years Ago: S’Mores Hershey Kiss Blossom Cookies
Eight Years Ago: Healthy and Delicious Broiled Tilapia Tacos {30-Minute Meal}
Nine Years Ago: Cinnamon and Sugar Breadstick Twists
Ten Years Ago: Cheesecake Stuffed Chocolate Chip Cookie Bars
Turkey Avocado Veggie Wraps

Yield: 4 wraps

Prep Time: 20 minutes

Total Time: 20 minutes

1 medium avocado

2 tablespoons mayonnaise or sour cream

1 tablespoon fresh lime juice

Salt and pepper

4 tortillas or wraps (10- to 12-inches)

8 ounces shaved deli turkey

4 cups torn or chopped fresh spinach

1 cup shredded carrots or broccoli slaw mix

1 English cucumber, cut into thin matchstick slices

1 cup halved cherry or grape tomatoes

2 bell peppers, orange, red, yellow or green, cut into thin slices

½ cup finely shredded Parmesan cheese (optional)

Oil and vinegar (optional

Salt and pepper

Cook ModePrevent your screen from going dark

In a small bowl, mash the avocado, sour cream or mayo, lime juice, and a pinch of salt and pepper together until combined.

To assemble the wraps, spread a couple tablespoons of the avocado spread over the wrap (leaving a thin border around the edge).

Layer the following on one half of the wrap: turkey, spinach, carrots (or broccoli slaw), cucumbers, cherry tomatoes, bell peppers, Parmesan cheese.

Sprinkle with salt and pepper and a dash of olive oil and favorite vinegar (balsamic is delicious here), if desired.

Starting from the edge loaded with turkey and veggies, roll up tightly. The avocado spread should help “seal” the wrap closed on the long edge.

Cut in half. Serve immediately or refrigerate, well wrapped, for an hour or so before serving (any longer and the avocado spread may darken in color – doesn’t affect the taste).

Course: Main Course

Cuisine: American

Method: No-Bake

Serving: 1 wrap, Calories: 407kcal, Carbohydrates: 53g, Protein: 22g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 29mg, Sodium: 1377mg, Fiber: 8g, Sugar: 9g
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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February 13, 2026
Keto Rosemary Parmesan Crackers – Nut-Free Snack
Crisp, savory, and completely nut-free, these Keto Rosemary Parmesan Crackers make the perfect low carb snack. They bake up golden and crunchy every time, and they’re sturdy enough for cheese, dips, and charcuterie. Happy snacking!

Do not, I repeat, do NOT spend your hard-earned money on store-bought keto crackers. They never live up to the promise, and I speak from experience. Instead, make a batch of these easy and utterly delicious Keto Rosemary Parmesan Crackers. You will be very glad you heeded my advice.

I have been making and enjoying these for over a decade now, and I am always amazed by how good they are. Super crispy, flavorful, and sturdy enough to stand up to dips and spreads. And while I adore keto crackers made with almond flour, this recipe is entirely nut-free. Which is a huge win for anyone with allergies or with kids in school!

Try them with a smear of homemade Boursin or dip them into some sausage cheese dip. Or just munch on them straight off the baking sheet. That’s what I do!

Reader’s Thoughts

“…and the angels sang…
I could live on cheese and crackers. Have really been missing the cracker part of the equation since going low carb. These. Are. Heaven!” — Eileen
Why you’ll love this recipe

Moutwatering flavor: Parmesan and rosemary are the perfect savory combination.

Super crispy: Low oven temperature and long baking time ensure that they come out golden and crisp every time.

Easy to make: It takes only about 15 minutes to prep the dough and crackers.

Make ahead recipe: These keto crackers store really well in a covered container on the counter.

Nut-free: Perfect for anyone with nut allergies or for parents with kids in a nut-free school.

Low carb: They have only 2.9 grams net carbs per serving!
Ingredient Notes

Sunflower seed flour: This is the magic that makes them nut-free! I make my own sunflower seed flour at home and it’s very easy. And less expensive than purchasing it online.

Parmesan: The finely grated, powdery Parmesan works best. If you grate your own, you will want to weigh it to get the right amount. 1 ounces is about right.

Rosemary: Fresh rosemary makes all the difference to the flavor!

Egg white: This helps bind the cracker dough together.

Butter: You can also use any kind of oil, like avocado or olive oil.

Seasoning: Garlic powder, salt, pepper.
How to Make Nut-Free Keto Crackers

Combine the dry ingredients: Whisk the sunflower seed flour, Parmesan, garlic powder, rosemary, and salt. Break up any clumps in the flour and the cheese.

Add the wet ingredients: Stir in the egg white and butter until the dough comes together.

Roll out: Pat into a rectangle and roll the dough out to 1/4 inch to 1/8 inch thickness as evenly as you can.

Score the dough: Use a sharp knife or pizza cutter to cut into squares, about 1.5 inches each.

Bake the crackers: Bake in a 300ºF oven until golden brown.

Break apart: Let them cool completely, then break them along the score lines.
Tips for Success

Roll the dough out as evenly as possible. It doesn’t matter whether you make them thicker or thinner, but it needs to be even so that they bake evenly. Keep in mind that thicker crackers will be sturdier but will take longer to bake.

The edges of the crackers usually bake and brown a little faster than the center. I recommend taking the pan out of the oven a few times and breaking off the crispy edge pieces, then returning it to the oven.

If you live in a very humid climate, they may absorb some moisture from the atmosphere and can soften. But they crisp up again nicely when popped in a warm oven. Set your oven to about 200ºF and re-bake the crackers for 15 minutes or so, then let cool before serving.

More Nut-Free Recipes to Love
Keto Rosemary Parmesan Crackers

Servings: 10 servings

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Crisp, savory, and completely nut-free, these Keto Rosemary Parmesan Crackers make the perfect low carb snack. They bake up golden and crunchy every time, and they’re sturdy enough for cheese, dips, and charcuterie. Happy snacking!

2 cups (220 g) sunflower seed flour

1/2 cup (28 g) finely grated Parmesan

2 tbsp chopped fresh rosemary

1/2 tsp garlic powder

1/2 tsp salt

1 large (1) egg white

2 tbsp melted butter

Coarse sea salt for sprinkling

Cook ModePrevent your screen from going dark

Preheat the oven to 300F.

In a large bowl, combine the sunflower seed flour, Parmesan, rosemary, garlic powder, and salt.

Stir in the egg white and butter until the dough comes together.

Turn the dough out onto a large silicone baking mat and pat into a rough rectangle. Top with a large piece of parchment paper. Roll out to about a 1/4 to 1/8-inch thickness, as evenly as you can. Remove the parchment

Use a sharp knife or pizza cutter to score into 1 to 2-inch squares. Sprinkle with coarse sea salt. Transfer the baking mat to a large baking sheet.

Bake 30 to 40 minutes, or until the edges are golden brown and the crackers are firm to the touch. Remove and let cool completely before breaking apart. They will continue to crisp up as they cool.

If the edges are browning before the center pieces firm up, you can break them off and allow the rest to keep cooking.

How many crackers you get depends on how thin you roll the dough and how large you cut them. I roll mine to about 1/8th inches thick, and cut them into 1 1/2 inch squares and I usually get about 40 crackers.
Storage Information: Store the crackers in a covered container on the counter for up to 10 days.

Serving: 4crackers per serving | Calories: 179kcal | Carbohydrates: 5.6g | Protein: 8.5g | Fat: 15.1g | Fiber: 2.7g
Frequently Asked Questions

Can you eat crackers on keto?

Conventional crackers are made with wheat flour and are not keto friendly at all. Even brands that say they are made with almond flour often contain cornstarch or other high carb ingredients. But you can easily make your own low carb, keto-friendly crackers with a handful of ingredients.

Can you make these crackers with almond flour?

Yes, you can sub the sunflower seed flour cup for cup with any other nut or seed meal.

How many carbs are in Keto Rosemary Parmesan Crackers?

This keto cracker recipe has 5.6g of carbs and 2.7g of fiber per serving. That comes to 2.9g net carbs per serving.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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February 13, 2026
Garbanzo Bean Soup
Easy Garbanzo Bean Soup is flavored with garlic, Sumac, Olive Oil, and Lemon; make it in the slow cooker or on the stove. And this very flavorful soup with garbanzo beans is vegetarian if you switch out chicken broth for vegetable broth!

PIN Garbanzo Bean Soup to try it later!

Garbanzo Bean Soup is an easy and tasty soup recipe that’s loaded with interesting flavors. And after I rediscovered it when I made Fattoush, I’ve been loving the flavor of powdered Sumac! And that’s the maroon-colored spice you see sprinkled on top of this delicious soup made from dried garbanzo beans.

But if you don’t have Sumac, don’t let that stop you from making this amazing Garbanzo Bean Soup, especially if you like hummus, falafel, or any of the other tasty things made with chickpeas. I started with dried beans and a bit of skepticism as I added onions, garlic, and chicken stock to the crockpot with cumin and a few bay leaves. But after cooking all day on low, the beans were softened and the soup was smelling great.

This soup with garbanzo beans did remind me of the Greek Chickpea soup called Revithia, but the addition of cumin and the use of Sumac made the flavor of this soup quite remarkable. And this budget-friendly soup can easily be vegetarian if you switch the chicken stock for vegetable stock, and it’s perfect to make for the freezer when winter is coming.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- dried Garbanzo Beans
- chicken stock or canned chicken broth (affiliate link), or use vegetable broth for a meatless soup
- water
- onion
- Minced Garlic (affiliate link)
- Bay Leaves (affiliate link)
- ground cumin (affiliate link)
- salt
- fresh ground black pepper
- Olive Oil (affiliate link), for drizzling on finished soup
- Sumac (affiliate link), optional, but VERY tasty for sprinkling on finished soup
- lemons, optional, for squeezing on finished soup
What are Garbanzo Beans?

Garbanzo beans are also called chickpeas, and the name will vary depending where you are in the world. This popular type of bean has other names around the world, including ceci beans, chichi beans, gram, chana, or Egyptian peas.

What is Sumac?

I’m a huge fan of Sumac, a reddish-purple ground spice that’s common in middle eastern cooking. It has a lemony flavor that’s good on so many foods. I’ve used Sumac on hummus, in Fattoush Lebanese Salad, in salad dressing, and even on Cauliflower Rice. It’s often used with garbanzo beans, and it adds a nice flavor to this soup. Sumac also one of the components of Za’atar, a middle eastern blend of spices.

Can you make Garbanzo Bean Soup without Sumac?

If you don’t have Sumac and don’t want to buy it for this recipe, you can get a good result using Smoked Paprika (affiliate link). But if you like interesting flavors and enjoy cooking middle eastern food, I do urge you to get some Sumac. I bet you’re going to love it!

Is Garbanzo Bean Soup low in carbs?

Garbanzo beans are not a low-carb food of course. But chickpeas have quite a bit of fiber, so this soup with chickpeas has 16 net carbs per serving and 7 grams of protein. I bet that’s lower in carbs than you were thinking!

Do you have to soak the beans for Garbanzo Bean Soup?

In one of the most popular posts on this site, I compare the slow cooker cooking time for soaked and unsoaked dried beans. The cooking time is close, but soaked beans are much less likely to cause gastric distress that some people experience with eating beans. Your choice on that, but I prefer soaking the beans when I make this soup if I can remember to plan ahead.

What size Slow Cooker did I use?

I used a Crock-Pot 3 Quart Slow Cooker (affiliate link) for the Garbanzo Bean Soup recipe. If you only have a larger size I’d simply double the recipe and stash some soup in the freezer!

How to Make Garbanzo Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. I started with 2 cups of dried chickpeas, but if you sometimes have issues with dried beans, I’d recommend soaking the beans in the crockpot overnight, then discarding that water before you start cooking the soup.
2. You can also soak the beans all day while you’re at work and then make this soup on the stove in a few hours. If you use a crockpot, remember you need to allow room for the beans to expand as they cook.
3. Put beans, chicken broth or stock (or vegetable broth), 2 cups water, finely chopped onion, minced garlic, bay leaves, cumin, salt, and pepper in crockpot.
4. Here’s how the mixture looked after cooking for 7 hours on low. At this point I added 1 cup more water and cooked for another hour.
5. I used my Immersion Blender (affiliate link), which makes it so easy to puree soups. You can also use a food processor or regular blender, but be careful with the hot liquid if you do it that way.
6. I blended the soup right in the crockpot, and I thought the consistency of the soup was just perfect, with the amount of liquid I used, but if you’d like a thinner soup, add a bit more hot water.
7. I ate some soup right away and froze the rest, and the Garbanzo Bean Soup was delicious, even after being frozen.
Make it a Meal:

Garbanzo Bean Soup would be amazing served with a low-carb bread like Olive Bread, Low-Carb High-Fiber Savory Muffins, or Savory Almond Flour Bread.

Weekend Food Prep:

The Garbanzo Bean Soup recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

2 cups dried Garbanzo Beans

4 cups chicken broth (or vegetable broth)

2 cups + 1 cup water

1 onion, finely chopped

1 T minced garlic

2 large bay leaves

2 tsp. ground cumin

1/4 tsp. salt

fresh ground black pepper to taste

olive oil, for drizzling on finished soup

powdered Sumac (optional, for sprinkling on finished soup, or use paprika)

1 lemon (optional, for squeezing on finished soup)

Instructions

Crockpot Recipe:

Put beans, chicken broth or stock, 2 cups water, finely chopped onion, minced garlic, bay leaves, cumin, salt, and pepper in crockpot.

Cook on low for 7-8 hours, or until beans are very soft. (If you start with soaked beans, they will get softer more quickly, but it won’t hurt if you cook them all day if you’re not home to check.)

After 7-8 hours, check the amount of liquid in the crockpot and see if you want to add more. (I cooked for 7 hours, added 1 cup hot water, and cooked 1 hour more.)

When beans are very soft, remove bay leaves, then puree the soup either using an immersion blender, or in batches using a food process or blender. (If you use a food processor or blender, be careful not to overfill so the hot liquid doesn’t spill out.) You can puree completely like I did, or leave the soup a bit chunky.

Serve the Garbanzo Bean Soup hot. I drizzled each bowl of soup with olive oil, sprinkled on Ground Sumac (affiliate link), and squeezed on fresh lemon juice.

Stovetop Recipe:

Put beans, chicken stock, 2 cups water, finely chopped onion, minced garlic, bay leaves, cumin, salt, and pepper in large soup pot. (For stovetop cooking, I would definitely soak the beans.)

Bring to a low simmer and cook until beans are well-softened, checking the beans every 30 minutes or so and adding more water as needed. (Cooking time for dried beans depends on how fresh the beans are, so if you have beans which have been stored for a while it could take 2-3 hours for them to get soft, even with pre-soaked beans.)

When beans are well-softened, check the amount of liquid and see if you want to add a bit more hot water before pureeing soup. (Stovetop cooking will probably take at least twice as much water as crockpot cooking.)

Puree soup and serve with olive oil, Ground Sumac (affiliate link), and lemon juice as described above.

Notes

Whether cooking in crockpot or on stove, pre-soaking the beans is recommended if you have trouble digesting dried beans. Soak for 8 hours, then discard the soaking water and rinse beans before proceeding with recipe. Cooking time for either version of the recipe will be shorter if you use soaked beans.

Recipe inspired by Chickpea Soup from The Pink Peppercorn, who used smoked Paprika and made the soup on the stove.

This recipe created by Kalyn.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 148Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 5mgSodium 878mgCarbohydrates 21gFiber 5gSugar 5gProtein 7g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Beans aren’t low in carbs, but they have lots of fiber so this Garbanzo Bean Soup has only 16 net carbs per serving. You decide if that’s too much of a carb splurge if you’re limiting carbs. All types of dried beans are perfect for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Garbanzo Bean Soup was posted in 2009 and I made it regularly back in the days when I ate beans more often. It was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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February 13, 2026
Lemon Chicken Orzo Soup
This lemon chicken orzo soup is bright, cozy, and always gets thumbs up from my 4-year-old daughter. Everyone who tries it asks for the recipe, and it’s become one of our all-time family favorites.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Recipes With Orzo

I make this lemon chicken orzo soup on a regular basis, especially in winter, and every single time, my family practically inhales it. It’s also one of those soups I make for a friend or family member who needs a little care and nurturing.

It’s a little bit creamy from the Parmesan and the starch in the orzo, with that lovely, bright hit of lemon that keeps it from feeling heavy. The broth is rich and full of umami from chicken stock and sautéed veggies — sweet onions, carrots, celery — and it gets an aromatic lift from fresh herbs if you want to toss them in.

I often use leftover roast chicken or a rotisserie chicken to keep things simple, but you can cook fresh chicken right in the soup. One batch makes enough to feed my family of four with leftovers. Pro tip: undercook the orzo just a bit, because it keeps soaking up the broth as it sits.

Nutrition-wise, it’s got good protein, some veggies, and that soul-soothing quality only a big pot of homemade soup can deliver.

👩‍🍳 You might also like garlic chicken soup, chicken lentil soup, fall-off-the-bone chicken soup, chicken potato soup, paleo chicken tortilla soup, and check out these other soup recipes with chicken or these winter soups. You may also like this high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for this lemon chicken orzo soup recipe. Find the full measurements in the recipe card below.
- Base veggies: onion (sweetness and depth), carrot (mild sweetness), celery (savory backbone), and garlic (flavor boost).
- Fats: Olive oil + Butter (richness and aroma).
- Seasonings: Salt, black pepper, bay leaves, and optional turmeric (gives that gorgeous yellow color).
- Lemon: Zest and juice for brightness.
- Broth: Chicken stock or homemade broth (the heart of the soup). I often use stock cubes when low on broth.
- Protein: Shredded cooked chicken or raw chicken breast.
- Pasta: Orzo, also known as risoni, or you can sub with other small-shaped pasta. Learn about orzo here. If you have any leftover, you may also want to try this Marry Me chicken orzo bake.
- Cheese: Parmesan (creaminess and umami).
- Herbs: Dill, parsley, chives (freshness at the end), feel free to omit or just use one of these.
How To Make Lemon Chicken Orzo Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken orzo soup.
- Dice up vegetables, garlic, and herbs.
- Heat olive oil and butter in a big pot.
- Sauté onion, carrot, and celery with salt until golden and soft.
- Add garlic, lemon zest, bay leaves, turmeric, dry orzo, and all the broth.
- Bring to a simmer and cook until the orzo is just al dente (about 8 minutes). While cooking, shred the chicken, grate Parmesan, and squeeze lemon juice.
- Stir in chicken, Parmesan, and lemon juice.
- Adjust salt, pepper, or extra lemon if you like.
- Finish with fresh herbs and serve with extra lemon wedges and Parmesan.
Watch The Video

Recipe Tips
- Parmesan rind: Toss it in while simmering—huge flavor payoff.
- Make it lighter: Use more veggies and less orzo.
- Make it heartier: Add extra chicken or even chickpeas.
- Kid-friendly: Serve herbs on the side if your kids are picky.
- Undercook the orzo just a bit, because it keeps soaking up the broth as it sits and will continue to soften and puff up.
- Throw in extra veggies: Peas, diced asparagus, broccoli, or cauliflower will work well.
- Storage Tips: Our leftovers don’t last very long, but you can store this soup in the fridge for up to 3 days. When reheating, add a splash of broth or water since the orzo will thicken the soup. It also freezes well (though the pasta gets softer).
- Make-ahead tips: Obviously, as with most soups, this is a great make-ahead recipe. But, if you just want to do a few steps early on, you can prep the veggies and shred the chicken ahead. Store separately in the fridge for up to 2 days. You can even cook the broth with veggies and freeze, then reheat and add orzo and chicken when ready.
Serving Suggestions

To be honest, you don’t really need a lot more to go with this soup. Personally, I love a drizzle of chili oil or some chili, which I don’t add to the soup as I make it kid-friendly. You can also serve it with a chunk of crusty bread or a side of garlic toast. For a lighter meal, serve it with a crisp green salad. Don’t skip a sprinkle of fresh herbs and extra lemon at the table — it brightens up everything.

💬 If you’ve tried this lemon chicken orzo soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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I’ve made this lemon chicken orzo soup more times than I can count — it’s bright, cozy, and always gets two thumbs up from my 4-year-old daughter. Everyone who tries it asks for the recipe, and it’s become one of our all-time family favorites. Find step-by-step photos and more recipe tips above.

Heat olive oil and butter in a large pot over medium-high heat. Add onion, carrot, and celery. Season with ⅓ teaspoon salt (or 1 teaspoon if using low-sodium stock). Cook 6–7 minutes until golden and softened.

Add garlic, lemon zest, bay leaves, turmeric, orzo, and all the chicken stock. Stir and bring to a simmer.

Cook for about 8 minutes until orzo is just al dente. I suggest undercooking orzo by a minute as it will continue to absorb liquid and soften after cooking.

While cooking, shred the chicken, grate Parmesan and squeeze lemon juice.

Stir in shredded chicken, Parmesan, and lemon juice. Warm through.

Taste and adjust seasoning. If you like it thinner, add a splash of hot water or broth. If you like it more tangy, add a bit more lemon juice.

Finish with fresh herbs and extra pepper. Serve with lemon wedges and more Parmesan.

Lemon: If using a smaller lemon, zest 2/3 to 1 lemon but if using a larger lemon, you only need to zest 1/2 of it. Lemon juice wise, I suggest adding two tablespoons to begin with, then taste and add more to your liking it. I like it quite lemony so I will often add 3-4 tablespoons but it’s better to add gradually. If you add too much and find it too lemony, simply add more stock.

Parmesan rind: Toss it in while simmering—huge flavor payoff.

Make it lighter: Use more veggies and less orzo.

Make it heartier: Add extra chicken or even chickpeas.

Kid-friendly: Serve herbs on the side if your kids are picky.

Undercook the orzo just a bit, because it keeps soaking up the broth as it sits and will continue to soften and puff up.

Throw in extra veggies: Peas, diced asparagus, broccoli or cauliflower will work well.

Storage Tips: Our leftovers don’t last very long but you can store this soup in the fridge for up to 3 days. When reheating, add a splash of broth or water since the orzo will thicken the soup. It also freezes well (though the pasta gets softer).

Make-ahead tips: Obviously, as with most soups, this is a great make-ahead recipe. But, if you just want to do a few steps early on, you can prep the veggies and shred the chicken ahead. Store separately in the fridge for up to 2 days. You can even cook the broth with veggies and freeze, then reheat and add orzo and chicken when ready.

Can I use raw chicken? If you’re starting with raw chicken breasts (1 breast) or thighs (3 thighs), slice them into thin pieces so it cooks quickly. Nestle them into the simmering broth right after you add the stock and orzo. Lift the larger pieces out and shred or dice, then stir the meat back into the soup before with Parmesan and lemon juice.

Can I use rice instead of orzo? Sure — just cook the rice longer until tender. It will thicken the soup a lot as it sits.

How do I make it dairy-free? Skip the Parmesan or use a dairy-free cheese alternative. Butter is very low in lactose but feel free to use ghee or extra olive oil.

Calories: 464kcal | Carbohydrates: 40g | Protein: 32g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1024mg | Potassium: 648mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2322IU | Vitamin C: 4mg | Calcium: 214mg | Iron: 2mg

Keywords: chicken soup, lemon chicken orzo soup, lemon chicken, orzo soup, lemon chicken soup, chicken soup with orzo
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February 12, 2026
Tuna Melt
Grilled to golden perfection, this open-face tuna melt is a sandwich that you won’t soon forget. Chewy sourdough, tender chunks of tuna, sharp onion, creamy mayo, zingy wholegrain mustard and ooey-gooey goodness of melted cheddar cheese – this is the BEST tuna cheese melt recipe you’ll make! PS. Low-carb/keto tuna melt alternative included.

In This Post: ℹ️ Recipe Overview | 📷 How To Make | 📹 Watch The Video | 🥗 Low-Carb Version | 🥣 Serving Suggestions | 📝 Go To Full Recipe | More Recipes With Canned Tuna

What Is A Tuna Melt?

A tuna melt is a type of sandwich that typically consists of tuna salad and melted cheese on bread, which is then grilled or toasted. The tuna salad is usually made by mixing canned tuna with mayonnaise, chopped celery, and sometimes other ingredients like pickles or onions.

The sandwich can be made on any type of bread but is often served on sliced bread, a bagel, or an English muffin. The cheese used for the melt can vary, but Cheddar cheese is a popular choice. Tuna melts are a popular lunch or dinner option and are often served with a side of salad or chips.

Tuna Melt Open-Face Style

I love making a grilled tuna melt for lunch (or a quick, lazy dinner) and this particular recipe is my most cooked and loved.

It is a grilled, open-faced tuna melt made with sourdough bread, which is a much healthier option in my opinion. You can also use gluten-free or paleo-friendly bread.

I mix the tuna with creamy mayonnaise, wholegrain mustard and sharp onion, which give it a lot of flavor and tanginess. I will typically use grated Cheddar or Tasty cheese (similar to mild Cheddar) but you can also use Swiss, Mozzarella and so on.

My biggest tip for an incredible tuna melt is a little sprinkle of sea salt and black pepper after it’s cooked. That little bit of extra salt accentuates all of the flavors in the melt sandwich.

With plenty of carbs and fibre, plus high-protein tuna and cheese, this meal is satiating and provides a balance of nutrients. Enjoy!

What You’ll Need

Here is a rundown on ingredients you will need. For all of the measurements I used, check out the recipe card below.
- Bread: Sourdough bread is the healthiest and tastiest in my opinion, but you can use regular sliced bread, just make sure the slices are thick.
- Tuna fish: Drained from the can and ready to go! I probably don’t have to tell you that the better quality tuna you get, the better this will taste.
- Mayonnaise: Make the tuna mixture rich and creamy.
- Onion: Chopped very finely, this adds sharpness and a little crunch to the tuna melt.
- Wholegrain Mustard: This has so much flavor and adds tanginess and a little creaminess as well.
- Cheese: I love grating cheese so it evenly melts over the sandwich but you can use slices as well. Cheddar, Tasty, Greyer or a mix are my favorites. Mozzarella doesn’t have as much flavor but you can use it. If you have any leftover cheese, you can use it to make my cheesy garlic chicken wraps.
- Salt and pepper: Add just a pinch to the mixture and then a few speckles of each on top of the tuna melt after baking for that extra flavor pop.
How To Make Tuna Melt (Open-Faced)

Jump to the recipe card below for a full list of ingredients, instructions and nutritional breakdown. Here are some visual steps for how to make tuna melt.

I make my tuna melt as an open-faced grilled sandwich using the Grill/Broil setting of the oven. It is possible to make this in an air fryer as well. You can also use the creamy tuna mixture and cheese to make a toastie /grilled cheese sandwich in a frying pan or a skillet.
- Step 1. Pre-toast the bread on the lowest setting in a toaster. This will keep it crunchy on the bottom.
- Step 2. Arrange a piece of parchment paper on a flat baking tray. Preheat the oven on the Grill setting while you’re making the tuna melt toppings.
- Step 3. Combine strained canned tuna with finely diced white onions, mayonnaise and mustard and mash well with a fork. This is your tuna salad component of the melt. Grate the cheese and set aside.
- Step 4. Spread a few tablespoons of the tuna salad mix on each piece of the sourdough toast. Top generously with grated cheese.
- Step 5. Pop the tray under a hot grill (medium-high) but make sure it’s not too close to the grill or the edges of the toast will burn before the cheese melts properly. Grill until the cheese has melted and formed a golden crust. It only takes a few minutes.
- Step 6. Remove and cool slightly before serving. Sprinkle with a few pinches of ground black pepper and sea salt.
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Low-Carb & Keto Version

For my readers avoiding carbs or bread, here is an idea for a low-carb or keto tuna melt alternative, which is kind of like a cheesy tuna omelette or frittata.

Prepare the creamy tuna mixture as per this recipe and grated the cheese. Whisk 4 eggs with a little salt in a bowl. Heat an oven-proof skillet or pan on the stove and melt a little butter. Add the whisked eggs and when they just start to cook, remove them from the heat. Spread the tuna mixture on top of the eggs and sprinkle with cheese. Pop under a hot grill for a few minutes for the cheese to melt to golden crust. The egg will finish cooking under the grill.

Serving Suggestions

This tuna melt is great on its own but I love serving it with dill pickles or gherkins on the side and a little salad or sliced tomatoes and cucumbers for freshness.

It’s also lovely with a little soup on the side, especially tomato soup or pumpkin, basically any veggie soup.

💬 If you’ve tried this tuna cheese melt or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube and or sign up to my Newsletter to see more of my delicious food.
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Get ready to treat yourself to the ultimate tuna melt experience! This open-faced sandwich is a masterpiece of flavors and textures, featuring chewy sourdough bread, tender chunks of tuna, sharp onions, creamy mayo, zingy wholegrain mustard, and the irresistible ooey-gooey Cheddar cheese grilled to golden perfection. Trust me, this is the BEST tuna melt you’ll ever make!

Pre-toast the bread on the lowest setting in a toaster, then arrange the pieces on a piece of parchment paper on a flat baking tray.

Preheat the oven to Grill setting while you’re making the toppings.

Combine strained tuna with finely diced onions, mayonnaise and mustard and mash well with a fork.

Grate the cheese and set aside.

Spread a few tablespoons of the tuna mix on each piece of toast. Top generously with grated cheese.

Pop the tray under a hot grill (medium-high) but make sure it’s not too close to the grill or the edges of the toast will burn before the cheese melts properly. Grill until the cheese has melted and formed a golden crust, it should only take a few minutes.

Remove and cool slightly before serving. Sprinkle with a few pinches of ground black pepper and sea salt.

Nutrition Label: If serving as a main dinner meal, you may need 2 slices per person. For lunch, 1 slice might be sufficient, especially if served with a side salad or soup.

Storing Leftovers/Making Ahead: The mixture for tuna melts is super easy to store and use later. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. Your cooked tuna melt will stay good for a day or two either wrapped in plastic wrap or stored in an airtight container. The bread may get soggy, though.

My biggest tip for an incredible tuna melt is a little sprinkle of sea salt and black pepper after it’s cooked. That little bit of extra salt accentuates all of the flavors in the melt sandwich.

Serving: 1 slice | Calories: 391kcal | Carbohydrates: 34g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 724mg | Potassium: 184mg | Fiber: 1g | Sugar: 3g | Vitamin A: 314IU | Vitamin C: 0.3mg | Calcium: 243mg | Iron: 3mg

Keywords: grilled cheese, Canned Tuna, Tuna Melt Sandwich, Tuna Grilled Cheese, Tuna Toastie, Grilled Sandwich, Lunch, Sourdough
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February 12, 2026
Thirty-Clove Garlic Soup (Vegan, Paleo)
This healing and nutritious thirty-clove roasted garlic soup is full of anti-inflammatory, antibiotic and gut-loving properties. It’s a great soup for colds and flu or if you need to give your gut a little care. This recipe is paleo, gluten-free and vegan-friendly.

Thirty-Clove Garlic Soup

When I first received Lee Holme’s book Heal Your Gut, this was the first recipe I bookmarked. I love garlic for both its health benefits and the flavour, and I was intrigued by a recipe that used so much of it.

To my surprise, the garlic flavour in the soup wasn’t overpowering at all. I think mainly because the cloves are roasted first, which mellows out the garlic and makes it sweet and nutty. All I can say is this soup is freaking delicious!

Garlic and onion are the main ingredients in the soup, and although I think it’s lovely on its own, you can turn it into a more substantial meal by adding chopped-up carrots or pumpkin, broccoli, some chicken or strips or fish.

Make a large batch and use as a base for stews and vegetable braises too. It’s also AIP friendly, simply omit any chilli and if you’re following strict AIP, omit cumin too; use coconut oil instead of butter.

Here is what Lee says about this soup in her book Heal You Gut, “Garlic is one of the most powerful medicinal foods. Its anti-inflammatory, anti-parasitic, antibiotic and antiviral properties make it an incredibly important ingredient in the defence against digestive assaults of all varieties. Load on garlic’s goodness with this bold and flavourful soup.”

I’ve bookmarked a few other recipes to cook and I’ve been reading through all the insightful gut health info in the book. I was familiar with Lee’s eBook version of Heal Your Gut and her online program but it’s really nice to have the book in printed form. It’s full of great tips and knowledge, a multi-phase gut healing program, meal plans and gorgeous recipes. Check it out when you get a chance.

Notes For Making Roasted Garlic Soup

Below is the original recipe from the book, which I followed pretty closely except that I made a smaller batch. I used 2 bulbs of garlic instead of 3 and less stock, apple cider vinegar etc, but kept the cumin and turmeric in the same amounts because I love those spices.

I roasted the garlic for 30-35 mins as I think my oven is a little hotter and it looked like it would burn, I recommend keeping an eye on that part as burnt garlic goes a bit bitter and you want soft, golden brown, sweet garlic. I also cooked my soup for about 15 minutes, instead of 30, simply because I was short on time. It turned out great anyways.

I will definitely make this garlic soup again. It did feel very comforting and healing when I was eating it – garlic, turmeric, coconut milk – all the good stuff!
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This healing and nutritious thirty-clove roasted garlic soup is full of anti-inflammatory, antibiotic and gut-loving properties. It’s a great soup for colds and flu or if you need to give your gut a little care. This recipe is paleo, gluten-free and vegan-friendly.

Preheat the oven to 175 C / 345 F.

Slice 1-cm (1/2-in) off the top of each garlic bulb to expose the cloves, then place cut side down on a baking tray. Drizzle with the olive oil, then roast for 45 minutes (I did mine for 30-35 minutes as they were getting to brown). Remove from the oven and set aside to cool. Once cool enough to handle, squeeze the garlic cloves out of their skins into a bowl of a food processor or a blender. I add some of the stock or broth and then whizzed for a few seconds. Set aside.

Meanwhile, heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until translucent. Add the stock or broth, turmeric, cumin, vinegar, tamari, lemon juice, blended garlic and broth, and herbs, if using, then bring to the boil. Reduce the heat to low-medium, then simmer, uncovered for 15 minutes (the original recipe says 30 but mine worked very well in 15, in case you’re short for time).

Finally, I added the coconut milk and stirred through. Taste for salt and add a little more if needed. My stock was salty enough that I didn’t need to add any more but I did add some chilli and cracked pepper. I garnished my soup with fresh coriander.

Calories: 236kcal | Carbohydrates: 11g | Protein: 2g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 1667mg | Potassium: 168mg | Fiber: 1g | Sugar: 5g | Vitamin A: 944IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg

Keywords: Vegan, Vegetarian, Garlic, Soups, Vegetable Soup
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February 12, 2026
Crispy Sweet Chili Chicken (Easy, Sticky, Better Than Takeout)
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Saucy and packed with flavor, this sweet chili chicken is a weeknight winner! Tender chicken bites get a crunchy coating, then get tossed in a sticky, sweet, and slightly spicy sauce. YUM!
3 Reasons This Chicken Beats Takeout

Less Oil: A light cornstarch coating creates golden chicken using just a little oil, no deep frying needed.

Flavor Explosion: Sweet, tangy, and just the right amount of spice make every bite of this sweet chili chicken dish irresistible.

Easy to Customize: Serve over rice, with noodles, or stir fry vegetables, and tweak the heat to your taste for the perfect family friendly meal.
Ingredients for Sweet Chili Chicken

Chicken: Boneless skinless chicken thighs can be used in place of the chicken breast if you prefer.

Oil: Vegetable or canola oil is best for frying the chicken! Add more oil, if needed, to prevent the chicken from sticking.

Sweet Chili Sauce: Store-bought bottled sauce makes this recipe super easy, but if you prefer homemade, use my recipe!
How to Make Sweet Chili Chicken

This sweet chili chicken recipe is quick, easy, and packed with sticky, sweet goodness that clings to every crispy bite. Serve it with fried rice and Kung Pao Brussels sprouts for an Asian inspired meal.
1. Season Chicken: Place chicken pieces into a large bowl, then season with garlic salt and paprika. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken evenly.
2. Coat in Cornstarch*: Transfer the chicken to a large Ziplock bag. Add 1 cup of cornstarch to the bag, then seal it and shake to coat the chicken well.
3. Pan Fry Chicken: In a medium sized frying pan over medium high heat, add vegetable oil for frying. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned.
4. Add Sauce & Serve: Pour Thai sweet chili sauce and toss to coat well. Garnish with diced green onions, if desired. Serve sweet chili chicken over rice and enjoy!
Alyssa’s Pro Tip

*Cornstarch Tip: Coating each piece of chicken in cornstarch gets you the “fried” texture. It’s important to shake off any excess cornstarch before cooking the chicken.

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3 Packet Crockpot Chicken

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February 12, 2026
The Best Burger and Sauce
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Get ready for the ultimate burger experience topped with my irresistible Secret Sauce. The flavor packed into this burger is a delicious twist on a classic favorite.

You’ll love this burger recipe because the juicy patties are packed with flavor from the onion and garlic powder, and the Secret Sauce adds a creamy, tangy kick that will leave you craving more. Want a more adult flavor, make my Blue Cheese Burgers. Pair your burgers with crispy fries for a classic combo, or opt for a side salad for a fresh contrast to the savory goodness of the burgers.
Why You’ll Love This Recipe

Unique: This recipe uses my secret sauce to up the flavor. It’s so delicious that you won’t want burgers served any other way.

Easy: This recipe is easy to make, and you will be enjoying it in less than 30 minutes!

Affordable: Using ground beef and pantry staple ingredients, this recipe will not break the bank when you go to the grocery store!
Ingredients to Make Burgers Flavorful

Sure, you could just grab some meat and grill it up! But if you want to LOVE your burger, you need to season it first!!
- Ground Beef: I used 80/20 lean ground beef. Higher fat content makes a juicier burger!
- Garlic Powder and Onion Powder: These seasonings add in delicious flavor that goes with just about anything.
- Salt and Cracked Black Pepper: To season the meat.
- Buns: I used sesame buns, but use your favorite hamburger buns!
What’s in the Secret Sauce?

This sauce is so delicious, you won’t want to keep it a secret after you try it! Everyone will want to use this sauce!
- Mayonnaise: Smooth and tangy, it adds creaminess to the sauce.
- Ketchup: Sweet and tangy, the ketchup brings a vibrant tomato flavor to the mix.
- Sweet relish: Offering a sweet crunch, it’s made from finely chopped pickled cucumbers and onions and adds a tang to the sauce.
- Worcestershire sauce: With its savory and tangy notes, it adds depth and richness to the sauce.
- Seasoned salt: A balanced blend of herbs and spices, it enhances the overall flavor with its seasoning.
How to Make the Best Burger Patty

This is definitely a great go-to recipe when you are in charge of hosting the next family BBQ. It’s easy to throw together, especially if you ever need to make plenty to feed everyone!

Burgers
1. Prepare the Grill: Heat up your grill to medium-high heat while you prepare the patties.
2. Combine: Add the ground beef and seasonings to a large bowl and mix to combine.
3. Shape Patties: Shape the patties to be about 1-inch thick, making an indention in the center of each patty. This creates a flat burger and prevents the middle from mounding as it cooks.
4. Cook: Place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Flip them over and cook to the desired doneness.
Secret Sauce
1. Combine: Add all of the sauce ingredients to a small bowl and whisk to combine. Taste and adjust ingredients to your liking.
2. Toppings: Assemble the burgers and serve with the special sauce and all of your favorite hamburger toppings!
Add the beef and seasonings to a bowl.

Mix to combine.

Shape the patties.

Make an indention in the middle of the burger.

Grill the burgers.

Make the secret sauce.

How Do I Know When a Burger is Done?

The temperature of ground beef is ready to eat when it reaches 160 degrees Fahrenheit. You can check this by using a meat thermometer!
Burger Topping Ideas

This best burger and secret sauce would not be complete without delicious toppings! Here are some ideas on what you can use on a hamburger:

Lettuce: I think the best lettuce for burgers is iceberg lettuce or butter lettuce.

Tomatoes: Beefsteak tomatoes are the heartiest tomatoes and are perfect for a burger!

Cheese: I like to use Sharp cheddar or melted American cheese.

Pickles: You can use Dill or bread and butter pickles, depending on which flavor you like.

Onions: Try freshly sliced red onions or even some caramelized onions

Bacon: It adds in a yummy flavor!

Mushrooms: I like to sautée my mushrooms before adding them to a burger.

Avocado: You can use avocado slices or whip up some fresh guacamole.

Egg: I know it sounds strange, but trust me on this one: there is nothing like a fried egg on a burger!

Jalapeños: Add a few jalapeño slices for a spicy kick.

Sauce: Want to change up the sauce? Try barbecue sauce or fry sauce!
Tips for Making a Good Burger

There are so many different ways to cook a burger. This recipe is all about grilling them on your BBQ so you can get that smokey charbroiled taste. Here are a couple of things to keep in mind when you are preparing your burgers for your next meal!

Make sure that you prepare your toppings before cooking the burgers so they are all ready to go as soon as the burgers come off the grill

Remember to shape your patties about 1” wider so that the buns will help because once they are on the grill, they will shrink.

Do not overwork the meat

It helps if you make an indentation in the center of the patty to prevent it from rising and plumping in the middle.

Seasoning the burgers with salt and pepper right before you place them on the grill helps toughen the meat

When you place the patties on the grill, let them sear well and brown(takes about 3-5 mins) before you flip them and do not press down on the burger.
Sides for Your Burger

As far as sides go, there are a variety of things that pair well with a burger. You can choose fries, chips, salad, green or potato, a fruit salad, fresh veggies, and whatever else you love having at your BBQs!

Side Dishes

Classic Potato Salad Recipe

30 minutes

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February 12, 2026
Shrimp Egg Rolls Recipe | The Recipe Critic
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These Shrimp Egg Rolls are beyond delicious! They’re packed with a mix of vermicelli noodles, sautéed veggies, shrimp, and plenty of seasonings, then fried till crunchy and golden brown. Serve them as an appetizer, a light main, or a party side dish!
Reasons You’ll Love This Recipe

So easy to make! Prepare the simple filling, assemble the rolls, then fry to crispy perfection!

They keep for days: Leftovers store well for days and reheat wonderfully in an air fryer. They’re even freezer-friendly!

Great for any occasion: These are a crowd favorite! Make them for game day or a holiday party, they’ll disappear in a flash.
Ingredients Needed to Make Shrimp Egg Rolls

This shrimp egg roll recipe is made with fresh ingredients and loaded with authentic Asian flavors. The filling consists of sautéed vegetables, shrimp and plenty of flavorings. Serve them as appetizers or as the main course with fried rice, vegetable stir fry and/or this asian cucumber salad. They’re always a hit! Check out the recipe card at the bottom of the post for exact measurements.
- Vermicelli Noodles: Soft, thin rice noodles add heartiness to the filling.
- Sesame Oil: For tossing the noodles, sautéing the vegetables and adding rich flavor.
- Green Cabbage: Shredded cabbage adds crunch and a nice texture.
- Carrots: Shredded carrots for additional crunch and hint of sweetness.
- Green Onions: Chopped green onions add a mild onion flavor.
- Garlic: Freshly minced garlic for extra flavor.
- Ginger: Fresh ginger adds a slightly peppery, yet sweet taste.
- Oyster Sauce: For a complex taste that is earthy, slightly sweet and salty.
- Soy Sauce: Creates wonderful umami flavor.
- Shrimp: The star protein of the recipe and what makes them super satisfying.
- Salt and Pepper: To taste!
- Egg Roll Wrappers: To hold all of the filling ingredients together and become crispy and golden brown on the outside when fried!
How to Make Shrimp Egg Rolls

Don’t be intimidated to roll the egg rolls, check out the visual guide below for step-by-step instructions. It’s actually super easy! Here’s how everything comes together:
1. Cook: Cook the vermicelli according to the package directions, rinse under cold water, then lightly toss in a little sesame oil to keep them from sticking together. Set aside.
2. Sauté: In a large skillet, heat the sesame oil over medium-high heat, then add the cabbage, carrots, and green onions to the skillet. Saute the vegetables until they become tender, about 5 minutes.
3. Add: Add garlic, ginger, oyster sauce, soy sauce, shrimp, salt, and pepper. Saute everything together until the shrimp has turned pink and cooked through. Remove the shrimp and vegetable filling from the heat and set aside.
4. Prep Work Station: Meanwhile, prepare a clean work surface with egg roll wrappers, a small bowl of water, the filling, and the vermicelli noodles.
5. Fill the Paper Wrappers: Working one at a time, place a wrapper with a corner facing you, then add some of the shrimp and vegetable filling along with some vermicelli noodles into the lower ⅓ of the wrapper.
6. Roll: Roll the corner up over the filling, fold the sides in, and continue rolling using a little water on the edge of the wrapper to seal it closed. While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.
7. Fry: Once all the egg rolls are filled, start frying them in batches. There should be space between all the egg rolls while they fry. Fry the egg rolls for 3-4 minutes until golden brown.
8. Cool: Remove the fried shrimp egg rolls from the pan and set them aside on a paper towel-lined plate to cool while you fry the rest of the rolls.
Tips for Making Shrimp Egg Rolls

Here are my top tips for making shrimp egg rolls. They will turn out absolutely perfect every time you make them!

To Air Fry the Egg Rolls: Once all the egg rolls are filled, lightly spray or brush them with oil and place them in an even layer in the air fryer with space between. Set the air fryer to 375 degrees and fry them for 4-5 minutes on each side or until they are golden brown.

Shrimp Size: I like to use shrimp that isn’t too big so I can get at least three pieces in each roll, using jumbo shrimp works if that is your preference, but you might only get 1 or 2 shrimps in each roll.

Use Cooked Shrimp: You can use cooked shrimp in this recipe, just toss it in with the veggies and sauce at the end of cooking to coat it in flavor, don’t overcook the shrimp.
How to Store Leftovers

In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

In the Freezer: Place cooled egg rolls into an airtight container and store them in the freezer for up to 2 months.

To Reheat: To make sure your leftovers are nice and crispy, cook them in the air fryer at 375 degrees Fahrenheit for approximately five minutes.
More Delicious Egg Rolls to Try

Homemade egg rolls can seem intimidating, but once you get the hang of using egg roll wrappers, you’ll see how easy they are to make! Plus, there are so many variations! From dessert cheesecake egg rolls to buffalo chicken egg rolls and even breakfast egg rolls, there are endless options! Here are some of our favorite recipes to try!

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February 11, 2026