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  • Steamed Cabbage Recipe with Lime Butter

    Steamed Cabbage Recipe with Lime Butter

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    This steamed cabbage recipe hits the spot when I need a simple, healthy, delicious side dish. It’s fast and genuinely so delicious thanks to our lime butter!

    Steamed Cabbage

    We love cabbage on Inspired Taste, and this simple steamed version is a go-to recipe! It’s incredibly quick (under 20 minutes) and perfect on the side to almost any main dish.

    Steaming cabbage makes it tender and sweet, but the real magic happens when you add our simple lime butter, which takes the flavor to the next level! For more cabbage inspiration, be sure to check out our other favorite cabbage recipes!

    Key Ingredients

    • Cabbage: I used green cabbage in our photos, but you can steam other varieties of cabbage without any changes to our recipe. Consider savoy, napa, red cabbage, or pointed cabbage (like Hispi)
    • Butter: I use salted butter, but unsalted is fine! Just adjust with a bit more salt to taste before serving. For a vegan option, use plant-based butter.
    • Lime: Cabbage and lime are such a fantastic combination, but you can always substitute lemon!
    • Green Onion: Also called spring onions, these cook quickly and help to flavor our lime butter.

    How to Make Our Favorite Steamed Cabbage

    Tip 1: Pan-steam if you don’t have a steaming basket. If you have a steaming basket, great! It works perfectly for this recipe. If you don’t have a steaming basket, no worries at all! You can still make delicious cabbage by pan-steaming it instead. I’ve shared how to do either (with a basket or not) in the recipe below!

    Tip 2: Don’t miss the lime butter. Steamed cabbage is delicious on it’s own but if you want to kick things up a notch you have to try our lime butter. While the cabbage steams we cook the whites of green onion in butter and add lime zest. It’s so good!

    More Cabbage Recipes

    Steamed Cabbage

    Steamed Cabbage with Lime Butter

    • PREP
    • COOK
    • TOTAL

    My family loves this easy steamed cabbage! It’s incredibly easy, and we love the simple lime butter! If you have one, a steaming basket set inside a larger pot makes steaming cabbage really easy. That said, you can make this recipe without one. You can easily steam the cabbage in a deep skillet instead. Just add the cabbage right after rinsing it under cold water (so it’s still wet), add a couple of tablespoons of water, pop on the lid, and cook. Keep an eye on it, and add a splash more water if the skillet seems dry.

    4 Servings

    You Will Need

    Half of a medium cabbage, about 1 pound

    2 tablespoons butter

    2 teaspoons lime zest

    1 green onion, finely sliced

    Juice of half a lime

    Salt and fresh ground black pepper

    Directions

      1Prep the cabbage: Remove the core and cut the cabbage into quarters. Then, slice each quarter into thin strips about 1/2-inch wide. Add to a colander and rinse with cool water.

      2Steam the cabbage: If using one, add the cabbage to a steaming basket set over about 2 inches of water. Or, if you do not have a steaming basket, add the cabbage (still wet from rinsing) and 2 tablespoons of extra water to a deep skillet.

      3Cover with a lid, place the pot or skillet over medium-high heat, and cook until steamy, reduce the heat to medium-low, and steam for 5 to 7 minutes. Check it occasionally to see how soft/tender it is becoming. If the pot or skillet is dry, add 1 to 2 tablespoons of water.

      4Make lime butter: While the cabbage steams, melt the butter in a saucepan, add the whites of the green onion, cook for 1 minute, turn off the heat, and then stir in the lime zest, pepper, and salt. Set aside.

      5Serve: Toss the cooked cabbage with the lime butter, add a spritz of lime juice, and season with salt and pepper.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    82
    /
    Total Fat
    5.9g
    /
    Saturated Fat
    3.7g
    /
    Cholesterol
    15.3mg
    /
    Sodium
    105.2mg
    /
    Carbohydrate
    7.3g
    /
    Dietary Fiber
    3g
    /
    Total Sugars
    3.8g
    /
    Protein
    1.6g


    AUTHOR:

    Joanne Gallagher

    Previous Post: Easy Egg Roll in a Bowl
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  • Mini Fish Tacos with Chipotle Slaw Recipe

    Mini Fish Tacos with Chipotle Slaw Recipe

    These mini fish tacos are such a fun dinner or party appetizer! We use wonton wrappers for the base, fill them with spiced fish, and top with our easy chipotle slaw.

    Mini Fish Tacos with Chipotle Slaw

    These mini fish tacos fly off the plate when I serve them to friends and family. They are such a fun twist on fish tacos. We use baked wonton cups for the base, which hold the perfect amount of fish and slaw.

    The recipe comes together quickly, and if you want to get a head start, you can make the wonton cups a week in advance. Then, the day you plan on serving them, bake the fish with our delicious spice rub and make the spicy chipotle slaw.

    Key Ingredients

    • Wonton Wrappers: I use square wonton wrappers to make little taco cups. I do the same for these chili lime shrimp wonton cups. Wonton wrappers generally come in a few different thicknesses. If you have the choice, go with thin or medium. If you’d like to use tortillas, you can use the smaller tacos, often called street tacos, or make your own, but intentionally make them mini. Here’s our corn tortillas recipe or flour tortillas recipe.
    • Fish: We have used tilapia in our photos, but any firm white fish will work in this recipe. Consider mahi-mahi, cod, or sea bass.
    • Fish Taco Seasoning: I combine chili powder, cumin, smoked paprika, onion powder, and salt for my fish seasoning. If you’ve not seen our homemade chili powder yet, I highly recommend it! Otherwise, when shopping for chili powder, I love ancho chili powder, which I find much more flavorful than generic chili powder.
    • Cabbage: Use red or green (white) cabbage for this slaw.
    • Sour Cream and Lime: I like a creamy slaw for this, so I mix my cabbage with a bit of sour cream and fresh lime juice.
    • Chipotles in Adobo Sauce: I add minced chipotles in adobo sauce to my slaw for a spicy kick. These smoky, spicy peppers are smoked jalapeños preserved in a flavorful adobo sauce made with spices and chili peppers. You can buy them in small cans, usually found next to salsas or in your store’s International aisle. I also use them to make our roasted corn with chipotle butter, the creamy spread for salmon burgers, and our sweet potato black bean tacos.

    How to Make Mini Fish Tacos

    These mini fish tacos are super easy to make. First, make the cups. Brush wonton wrappers with oil, then press into mini muffin cups. Bake them until golden brown and crisp. They take 8 to 10 minutes.

    How to Make Mini Fish Tacos: Baking the mini cups

    While the wontons bake, you can get the fish ready. Season with the spice blend, then bake until just cooked through. You’ll know when it is done when a fork can easily flake the fish.

    We round the recipe out with an easy chipotle slaw. Toss finely chopped red cabbage with sour cream, salt, lime, and chipotles in adobo sauce. From there, you can assemble the tacos. Place a cilantro leaf at the bottom of each wonton cup (help prevent them from becoming soggy over time). Then, fill it with fish and slaw. Easy!

    Mini Fish Tacos with Chipotle Slaw

    Mini Fish Tacos with Chipotle Slaw

    • PREP
    • COOK
    • TOTAL

    These mini tacos are great for a fun dinner or to serve at parties. I like assembling them just before I plan to serve them so that the filling doesn’t make the bottom of the wonton cups soggy. You can make the wonton cups in advance and keep them (unfilled) for up to a week. You can also make the fish and slaw a day in advance.

    Makes 12 mini cups

    You Will Need

    15 wonton wrappers

    2 tablespoons avocado oil or olive oil

    8 ounces (226g) tilapia fillets or firm white fish

    1 ½ teaspoons ancho chili powder, try homemade chili powder

    1/4 teaspoon ground cumin

    1/4 teaspoon smoked paprika

    1/4 teaspoon onion powder

    Salt and fresh ground black pepper

    1 cup finely chopped red cabbage

    1 tablespoon sour cream or more as needed

    Juice of 1 lime

    1 teaspoon finely minced chipotles in adobo sauce

    12 fresh cilantro leaves, plus more as needed

    Salt and fresh ground black pepper

    Directions

    • Bake Wonton Cups

      • 1Preheat oven to 350°F (177°C). Set aside a mini muffin pan.

      2Lightly brush wonton wrappers on both sides with oil. Lightly season one side with salt. Press the wonton wrappers into the cups, spreading back the corners and pressing the bottoms to make a defined cup.

      3Bake until lightly browned, 8 to 10 minutes. Keep a close eye on them as they bake to ensure they are not over-browning. Transfer to a rack and let cool. Baked wonton cups will keep, unfilled, in an airtight container for up to a week. For the best results, fill them right before serving.

    • Make Fish Tacos

      • 1In a small bowl, stir 1 ½ teaspoons chili powder, 1/4 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon salt. Rub both sides of the fish fillets with a tablespoon of oil and spice mix.

      2Place the fish onto a baking sheet and bake uncovered until the fish flakes, 8 to 12 minutes, depending on the thickness of the fillets.

      3Meanwhile, make the chipotle slaw. Rub the cabbage with 1/4 teaspoon of salt. Add the sour cream, lime juice, chipotles in adobo, and cilantro, then toss well. Taste, then adjust with more sour cream if it is too dry. Or adjust with salt or chipotle as needed.

      4Assemble the mini fish tacos by placing a cilantro leaf at the bottom of each wonton cup (this prevents the filling from making the bottom soggy). Divide the fish between the cups, and then top with chipotle slaw. Serve right away.

    Adam and Joanne’s Tips

    • Wonton cups: Occasionally, a wonton will collapse during baking, making it difficult to stand up without falling over. So, we bake a few extra cups.
    • Nutrition facts estimates.

    Nutrition Per Serving
    Serving Size
    1 of 12 mini fish tacos
    /
    Calories
    31
    /
    Total Fat
    1.5g
    /
    Saturated Fat
    0.3g
    /
    Cholesterol
    9.5mg
    /
    Sodium
    166.6mg
    /
    Carbohydrate
    1.2g
    /
    Dietary Fiber
    0.3g
    /
    Total Sugars
    0.4g
    /
    Protein
    3.1g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Tofu Poke Bowl

    Tofu Poke Bowl

    These tofu poke bowls are fresh, satisfying, ready in about 35 minutes, and honestly pretty to look at. The miso-glazed tofu is the real star here: golden-edged, a little sticky, and full of that deep soy-ginger-sesame flavor that makes you want to eat it straight out of the pan before it even makes it to the bowl.

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

    At A Glance

    • ⏱ Ready In: 35 minutes (plus 15–20 minutes for pickling radish)
    • 🍽 Serves: 4
    • 🌱 Diet: Vegetarian, vegan-friendly (use plant-based mayo), gluten-free friendly (use GF soy sauce/tamari)
    • 💪 Nutrition Highlights: High in plant-based protein and fiber; good source of healthy fats from avocado and sesame
    • 🥕 Main Ingredients: Miso-glazed tofu, brown rice, pickled radish, edamame, avocado, spicy mayo
    • 🔥 Flavor Profile: Savory, umami-rich, a little sweet and spicy, with a fresh, tangy finish
    • 🧊 Meal-Prep Friendly: Tofu, rice, radish, and sauce all keep separately in the fridge for up to 4 days (rice max 48 hours — freeze extra portions in zip-lock bags or use pre-cooked rice pouches)
    • 🥣 Best Served With: A squeeze of fresh lime just before eating — it wakes the whole bowl up

    This tofu poke bowl is one of my favorite vegetarian weeknight meals — fresh, filling, and ready in about 35 minutes. The miso-glazed tofu is the real star: golden-edged, a little sticky, and full of deep soy-ginger-sesame flavor. Around it, quick-pickled radish, creamy avocado, edamame, and cucumber, finished with a drizzle of sweet-spicy mayo that pulls everything together.

    What I love most about this recipe is how genuinely well it works for meal prep — cook the tofu and rice on Sunday, pickle the radish, mix the sauce, and you’ve got lunches or dinners sorted for most of the week with almost no effort at assembly. It’s vegetarian, naturally gluten-free with a small swap, and vegan-friendly too — and honestly, even meat-eaters in my life have come back for seconds.

    👩‍🍳 You might also like these recipes: easy and customizable classic poke bowl recipe, and for more tofu ideas, try this crispy tofu rice bowl with honey garlic soy glaze, or the crispy glazed baked tofu, or coconut tofu curry or this Asian tofu salad with cucumber and edamame beans.

    What You’ll Need

    Here is what you’ll need for these tofu poke bowls. Find the full measurements in the recipe card below.

    For the quick-pickled radish:

    • Radishes — sliced thin, they pickle in just 15–20 minutes and add a bright, tangy crunch that cuts through the richness of the tofu and mayo. You can swap these for thinly sliced cucumber, carrot, or cabbage.
    • Rice vinegar — milder and slightly sweet, perfect for quick pickling. Apple cider vinegar works in a pinch.
    • Maple syrup — balances the vinegar’s sharpness. Sugar works just as well.

    For the brown rice:

    • Brown rice — nutty, a little chewy, and it holds up well in meal prep. White rice or quinoa works perfectly, too, if that’s what you have. Short on time? Pre-cooked rice pouches are your best friend here.

    For the miso-glazed tofu:

    • Extra-firm tofu — you need the firmest tofu you can find so it holds its shape in the pan and gets those golden edges. Soft or silken tofu will not work here.
    • Cornflour (cornstarch) — the secret to those lightly crisp edges before the glaze goes on. Just a light coating does the job.
    • White miso paste — adds deep, savory umami without being too salty. Red miso works but is more intense.
    • Soy sauce — use regular, reduced-sodium, or tamari for a gluten-free version.
    • Maple syrup or honey — gives the glaze that sticky, caramelized quality. Agave works for a fully vegan version.
    • Fresh ginger and garlic — freshly grated here makes a real difference to the depth of flavor; don’t swap for powdered.
    • Sesame oil — just a teaspoon, added last, for that nutty, toasty finish.

    For the sweet & spicy mayo drizzle:

    • Mayonnaise — light mayo keeps it from feeling too heavy. Use vegan mayo to make this fully plant-based.
    • Sweet chili sauce + sriracha — this combo gives you that sweet-heat balance. Adjust the sriracha to your comfort level.
    • Lime juice — optional but highly recommended; it brightens the whole sauce.

    Fresh and crunchy toppings:

    • Edamame — packed with plant-based protein and fiber, they add a satisfying bite.
    • Baby cucumbers — fresh and hydrating, they balance the richness of the bowl.
    • Avocado — creamy and filling; add it just before serving so it doesn’t go brown.
    • Green onions and toasted sesame seeds — for garnish, crunch, and a little extra nuttiness.

    Recipe Tips

    • Press your tofu properly. The drier the tofu, the crispier it gets. Wrap the block in a clean tea towel or a few layers of kitchen paper and press it under something heavy for at least 10 minutes — a cast iron pan works well. If you have time, do this ahead.
    • Don’t skip the cornflour. It’s a light coating, but it makes a real difference to how the tofu edges crisp up before the glaze goes on.
    • Watch the glaze. Once you pour it over the tofu, it can go from sticky and perfect to burned in under a minute. Keep the heat medium and keep stirring.
    • Meal prep tips. All the components store separately in the fridge for 3–4 days: tofu, pickled radish, spicy mayo, and fresh toppings. Rice is best within 48 hours max — freeze portions in zip-lock bags if needed, or use pre-cooked pouches for easy single servings. Slice and add avocado fresh each time.
    • Swap the rice. White rice or quinoa works just as well as brown rice. For a lower-carb version, try cauliflower rice or a simple bed of shredded lettuce.
    • Swap the radish. If you can’t find radish, thinly sliced cucumber, carrot, or even cabbage all work well for the pickled element.
    • Make it vegan. Use plant-based mayonnaise for the drizzle and maple syrup (rather than honey) in the glaze — the rest of the recipe is already plant-based.
    • Make it gluten-free. Use tamari or a certified gluten-free soy sauce, and check that all other ingredients (miso, sweet chili sauce) are also gluten-free.
    • Storage. Assembled bowls don’t store well. Keep everything separate and assemble as needed.

    How To Make Tofu Poke Bowls Step-By-Step Photos

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make tofu poke bowls.

    • Pickle the radish first. Toss sliced radish with rice vinegar, maple syrup, water, and salt. Set aside for at least 15–20 minutes while you prep everything else. This can be done hours ahead.
    • Cook the rice. Follow your packet instructions (usually 25–30 minutes on the stovetop), or use a pressure cooker to speed things up. Fluff with a fork and let it cool slightly before assembling. Or use pre-cooked pouches — no shame in that at all.
    • Prep and cook the tofu. Slice the pressed tofu into 2cm cubes and pat dry with kitchen paper. Toss with cornflour and a little salt. Pan-fry in oil over medium-high heat for 6–8 minutes, turning occasionally, until golden on most sides.
    • Make the glaze. While the tofu cooks, whisk together the miso paste, soy sauce, rice vinegar, maple syrup, ginger, garlic, and sesame oil.
    • Glaze the tofu. Pour the sauce over the golden tofu and toss to coat. Cook for another 1–2 minutes, stirring a few times, until the sauce turns sticky and glaze-like. Take it off the heat as soon as it looks lacquered — it catches quickly.
    • Mix the mayo sauce. Whisk together mayo, sweet chili sauce, sriracha, water, and lime juice until smooth and just pourable. Taste and adjust heat.
    • Assemble. Divide rice between bowls. Add tofu slightly off-centre. Arrange edamame, cucumber, avocado, and pickled radish around it. Scatter green onions, drizzle with spicy mayo, and finish with toasted sesame seeds. Squeeze of lime optional, but really lovely.

    Watch The Video

    Serving Suggestions

    These bowls are a complete meal on their own — rice, protein, healthy fats, and plenty of vegetables all in one bowl. That said, a simple miso soup on the side is a lovely addition if you want something warming, especially in cooler months.

    If you’re serving a crowd, lay all the components out separately and let people assemble their own bowls — it’s a fun, interactive dinner that works really well for casual entertaining. A good squeeze of lime over the whole thing just before eating is one of those small touches that makes everything taste brighter and fresher, so I always have one ready on the side.

    💬 If you’ve tried this tofu poke bowl 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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    Fresh, protein-packed, and bursting with flavor — this miso-glazed tofu poke bowl with pickled radish, edamame, avocado, and a sweet-spicy mayo drizzle is the kind of bowl recipe you’ll want to make again and again. Find step-by-step photos below and more recipe tips above.

    Sweet & Spicy Mayo Drizzle

    • Pickle the radish. Toss the sliced radish with rice vinegar, maple syrup, water, and salt in a small bowl. Set aside for at least 15–20 minutes while you prep everything else. This can be done hours ahead of time.

    • Cook the rice. Rinse the rice, then combine it with water and salt in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for 30-40 minutes until cooked through to your liking. Fluff with a fork and set aside. Alternatively, use pre-cooked brown rice pouches for a quick shortcut.

    • Prep the tofu. Slice the tofu into 1–2 cm thick slices and press down firmly with kitchen paper to absorb moisture. Cut into cubes. Toss in a bowl with cornflour and salt until lightly coated.

    • Pan-fry the tofu. Heat 1–2 tablespoons oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer and cook for 6–8 minutes, turning occasionally, until golden on most sides.

    • Make the glaze. While the tofu cooks, whisk together the miso paste, soy sauce, rice vinegar, maple syrup, ginger, garlic, and sesame oil in a small bowl.

    • Glaze the tofu. Pour the glaze evenly over the golden tofu and toss to coat. Cook for another 1–2 minutes, stirring frequently, until the sauce turns sticky and glaze-like. Remove from heat immediately.

    • Mix the mayo drizzle. Whisk together the mayonnaise, sweet chili sauce, sriracha, water, and lime juice until smooth and just pourable. Taste and adjust heat if needed.

    • Assemble the bowls. Divide the rice between bowls. Add a portion of tofu slightly off-center. Arrange edamame, cucumber, avocado, and pickled radish in sections around the tofu. Scatter green onions, drizzle generously with the spicy mayo, and finish with toasted sesame seeds. Squeeze lime over the bowl just before eating.

    Important Ingredient Tips: Use extra-firm tofu only — anything softer won’t hold up in the pan. Press it well before cooking; the drier it is, the crispier it’ll get. White miso gives a mild, sweet umami flavor — red miso is more intense if that’s what you have. Use tamari in place of soy sauce for a certified gluten-free version.
    Key Recipe Tips: Don’t skip the cornflour — it gives the tofu edges that light crispiness before the glaze goes on. Watch the glaze once it hits the pan; it can catch quickly. Stir frequently and take off the heat as soon as it looks sticky and lacquered.
    Storage Tips: Keep all components stored separately in airtight containers in the fridge. Miso-glazed tofu keeps for up to 4 days. Pickled radish and mayo drizzle keep for up to 4 days. Rice is best within 48 hours — freeze extra portions in zip-lock bags or use pre-cooked pouches. Add avocado fresh at assembly.
    Make-Ahead Tips: This recipe is excellent for meal prep. Cook the tofu, rice, and pickled radish ahead of time and store separately. The spicy mayo can be mixed in advance and kept covered in the fridge for up to 4 days. Assemble bowls when ready to eat and add avocado just before serving.
    FAQs:
    Can I use a different protein instead of tofu? Yes — this glaze works beautifully with tempeh, chickpeas, or even salmon if you’re not vegetarian. Adjust cooking time accordingly.
    Can I use white rice instead of brown rice? Absolutely. White rice, sushi rice, or quinoa all work well here. Pre-cooked rice pouches are a great shortcut.
    What can I use instead of radish? Thinly sliced cucumber, carrot, or shredded cabbage all work well in the pickled element if you can’t find radish.
    How do I make this recipe vegan? Use plant-based mayonnaise for the drizzle and maple syrup (rather than honey) in the glaze — everything else is already vegan.
    How do I make it gluten-free? Swap soy sauce for tamari or a certified gluten-free soy sauce. Double-check your miso paste and sweet chili sauce labels too, as these can sometimes contain gluten.
    Do I need to press the tofu? Yes — this step really matters. The drier the tofu, the better it crisps in the pan. Even 10 minutes under a heavy pan makes a noticeable difference.

    Calories: 625kcal | Carbohydrates: 87g | Protein: 22g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 1737mg | Potassium: 1086mg | Fiber: 9g | Sugar: 14g | Vitamin A: 272IU | Vitamin C: 14mg | Calcium: 175mg | Iron: 5mg

    Keywords: tofu poke bowl, vegetarian poke bowl, miso glazed tofu, tofu bowl recipe, vegan poke bowl, crispy tofu poke bowl

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  • Beef Bulgogi Recipe (Korean BBQ Beef)

    Beef Bulgogi Recipe (Korean BBQ Beef)

    With our bulgogi recipe, you can easily make incredible Korean barbecue beef at home. Thanks to our bulgogi marinade, the beef turns out perfectly sweet, savory, and melt-in-your-mouth tender.

    Beef Bulgogi (Korean BBQ Beef)

    Our love for Korean food began years ago when Adam’s best friend married a Korean-American who proudly introduced us to his heritage. He cooked for us and took us to authentic restaurants. We fell in love. In the same way we consider pho to be a gateway to Vietnamese food, bulgogi is the perfect entry point for anyone looking to explore Korean cuisine.

    If you’ve not had it before, bulgogi is thinly sliced beef that’s been marinated in a savory-sweet soy-based sauce. Then, it’s quickly seared or grilled (it’s truly delicious!). This easy recipe is our go-to when we want to bring the flavors of a Korean barbecue into our own kitchen, and luckily, it’s completely doable for you, too! For more, see our Korean short ribs (Galbi)

    Key Ingredients

    • Beef: You want thinly sliced beef, which, after marinating, cooks quickly and turns out really tender. Top sirloin, ribeye, or really any prime beef cut works well.
    • Soy Sauce: This is the base of our bulgogi sauce. I like using a low-sodium soy sauce and sometimes substitute low-sodium tamari. Both work well.
    • Rice Wine Vinegar: Look for unsweetened rice vinegar (usually with a green bottle cap or label).
    • Sesame Oil: Toasted sesame oil adds a lovely, toasty, rich flavor to the beef.
    • Brown Sugar and Honey: We really love both for this. You can use either one, but the combination makes our beef taste more interesting and complex. The honey also caramelizes beautifully.
    • Gochugaru and Black Pepper: This brings a little heat – not much though! Bulgogi usually isn’t very spicy. If you are unfamiliar, gochugaru is Korean chili pepper and is sold as ground red pepper, not to be confused with gochujang, which is a paste. We use gochugaru when making homemade kimchi.
    • Garlic and Ginger: I always use fresh garlic. For the ginger, you can buy ginger root, or some stores sell ginger puree (either refrigerated or frozen).
    • Pear: This is the “secret” ingredient. It adds sweetness and contains natural enzymes that tenderize the beef. Look for Asian, Korean, or Nashi pears. If you can’t find them, a ripe Bosc pear or Anjou pear is a good substitute.
    • Sesame Seeds and Green Onions: These provide texture, color, and a bit of freshness at the very end.
    • Lettuce, Rice, and Sides: To make it a full meal, serve with steamed rice and lettuce leaves for wrapping. Don’t forget the banchan (sides) like kimchi or spicy cucumber salad, and ssamjang (a savory dipping sauce that ties everything together).

    Find the full recipe with measurements below.

    Korean Beef Bulgogi

    How to Make Bulgogi at Home

    Tip 1: Thinly slice the beef. The reason bulgogi is so hard to stop eating is that it turns out so wonderfully tender. That’s thanks to the marinade and to the fact that we start with thin slices of beef.

    The best trick for getting perfectly thin slices is to place your beef in the freezer for 20 to 30 minutes to firm up a bit. Then, remove it, set it onto your cutting board, and make thin slices across the grain. Slicing across the grain breaks up tough muscle fibers, helping the beef turn out more tender. You don’t need to be 100% perfect; the slices can be ragged and varying in size.

    Tip 2: Use a food processor to make the marinade. If you don’t have a food processor, you can make this marinade by hand, but a food processor makes really quick work of it. I just toss everything in and hit pulse until mostly smooth. If you’re doing it by hand, you’ll finely grate the garlic and ginger with a microplane, then grate the pear with a box grater.

    Tip 3: Marinate for at least 4 hours. Whenever I marinate beef, I usually do it overnight, which would be perfect for this recipe. That said, if you’re sitting there in the morning and want bulgogi for dinner, you can absolutely make that happen. Four hours gives the pear and other bulgogi sauce ingredients enough time to flavor and tenderize the beef.

    Marinating thinly sliced beef in bulgogi marinade

    Tip 4: Cook it quickly. At a Korean barbecue restaurant, there’s often a grill right in the middle of the table where you can quickly sear/grill the beef. At home, I use a heavy-bottomed pan (cast-iron is ideal) over medium-high heat, add a little oil, then cook the beef in batches so there’s one layer of beef in the pan at a time (stacking lots in all at once will steam the beef rather than caramelize and brown the beef).

    Use tongs to pull the marinated beef out of the marinade, then cook. Some marinade will stick to the outside of the beef, but don’t pour any extra into the skillet. You want to sear and caramelize the beef in batches rather than boiling it in the sauce.

    Cooking beef bulgogi in a skillet

    My Favorite Way to Serve Bulgogi

    The simplest way to serve this is over rice, but I really love making lettuce wraps. Take a piece of lettuce (red leaf or butter lettuce works really well), add a small spoonful of cooked rice, and place a piece of the hot bulgogi on top. Finish with some kimchi and ssamjang (if you have them on hand), fold it up, and enjoy. It’s super flavorful, has a wonderful combination of textures, and really just makes you want to go in for more! This beef also makes incredible tacos (not traditional, but delicious nonetheless!).

    More Delicious Beef Recipes

    Beef Bulgogi

    Beef Bulgogi (Korean BBQ Beef)

    • PREP
    • COOK
    • TOTAL

    Our Korean-inspired bulgogi recipe is absolutely doable for you to make at home. The secret to that mouthwatering, tender beef is to thinly slice it across the grain to break up the connective tissue, then marinate it in our savory-sweet soy-based marinade for at least 4 hours (overnight is even better).

    This is lovely over steamed rice, added to salads, turned into tacos, or made into lettuce wraps. We highly recommend serving a side of kimchi and ssamjang. You can buy kimchi or make it using our kimchi recipe. Ssamjang is a spicy dipping sauce sold near gochujang in Korean markets or more internationally friendly grocery stores. You can also find it online.

    6 Servings

    You Will Need

    2 pounds top sirloin or ribeye (907g)

    ½ cup low-sodium soy sauce or tamari (118ml)

    2 tablespoons brown sugar

    2 tablespoons rice wine vinegar

    1 tablespoon sesame oil

    3 tablespoons honey

    1 teaspoon ground black pepper

    ¾ teaspoon gochugaru (Korean chili powder)

    4 cloves garlic, smashed

    1 ½ inch piece fresh ginger, peeled and roughly chopped into ¼ inch pieces

    1 Asian pear, peeled, cored, and cut into 1-inch pieces

    1 bunch green onions, trimmed and thinly sliced

    1 tablespoon sesame seeds

    3 tablespoons high-heat cooking oil, like avocado oil

    Lettuce leaves, steamed rice, kimchi, and ssamjang (Korean dipping sauce), optional for serving

    Directions

      1Partially freeze the beef: Place the beef in the freezer for 20 to 30 minutes to firm up. This makes thinly slicing it much easier. Do not leave it much longer, or it will become too hard to slice safely.

      2Make the marinade: While the beef chills, prepare the marinade. Add the soy sauce, brown sugar, rice wine vinegar, sesame oil, honey, black pepper, gochugaru, smashed garlic cloves, roughly chopped ginger, and chopped pear to the bowl of a food processor. Pulse until you no longer see large bits of garlic, ginger, or pear.

      3Slice the beef: Remove the beef from the freezer and thinly slice across the grain, no more than ¼ inch thick. If some are thinner or more scraggly, it is fine.

      4Marinate: Add the sliced beef to a nonreactive bowl (glass or stainless steel) and pour the marinade over it. Toss well, then press a sheet of plastic wrap or parchment paper directly onto the meat to prevent oxidation. Cover the bowl with foil or more plastic wrap and refrigerate for at least 4 hours and up to overnight.

      5Cook: Heat a wide, heavy-bottomed skillet over medium-high heat with a tablespoon of oil. Working in batches, lift the beef from the marinade, shaking off any excess liquid, and place it in the pan in a single layer. Sear without moving for 1 to 2 minutes, then flip and cook until caramelized and charred around the edges. Transfer to a plate and repeat with the remaining beef.

      6To finish: Once all the beef is cooked, return it all to the pan. Add the green onions and sesame seeds, tossing for about 30 seconds until the onions just begin to wilt. Serve immediately.

    Adam and Joanne’s Tips

    • Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat.
    • No food processor: A food processor makes the marinade come together in seconds. If you don’t have one, just use a microplane for the garlic and ginger and a box grater for the pear.
    • Pear substitutes: If you cannot find an Asian pear (sometimes called Korean pear or Nashi pear), substitute a ripe Bosc pear or Anjou pear.
    • Leftover marinade: Since the marinade has touched raw meat, you either need to discard it or cook it thoroughly. Pour the remaining marinade into a small saucepan. Bring it to a rolling boil. You must keep it at a boil for 2 to 5 minutes (this kills any bacteria from the raw meat and reduces the liquid into a syrupy bulgogi sauce). You are looking for the sauce to reach 165°F (74°C).
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    356
    /
    Total Fat
    15.5g
    /
    Saturated Fat
    3.4g
    /
    Cholesterol
    89.4mg
    /
    Sodium
    650.2mg
    /
    Total Carbohydrate
    18.2g
    /
    Dietary Fiber
    1.3g
    /
    Total Sugars
    14.2g
    /
    Protein
    35.9g


    AUTHOR:

    Joanne Gallagher

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  • Homemade Bone Broth Recipe

    Homemade Bone Broth Recipe

    My favorite bone broth recipe is easy to make and guarantees an intensely flavorful, velvety broth perfect for using in recipes or sipping by itself.

    Homemade Bone Broth

    This bone broth tastes just way better than store-bought, and it is much less expensive!

    You can use a pressure cooker (Instant Pot) or a slow cooker, so I’ve shared both methods below. The one you choose depends on what works best for your schedule. For more broth recipes you’ll love, see our easy chicken broth, vegetable broth, classic chicken stock, or beef stock.

    Key Ingredients

    • Bones: I usually use chicken bones and make chicken bone broth, but you can use our recipe below for beef, pork, or a mix of bones. I often use leftover bones from roasting a chicken. Still, the best bones for this recipe have a high collagen and marrow content, providing rich flavor, gelatinous texture, and more nutritional benefits. For poultry, I like chicken wings, backs and necks, and chicken feet (don’t be put off, they have lots of collagen). For beef, use knuckles, marrow bones, and neck bones. And for pork, use neck bones and feet.
    • Apple Cider Vinegar: I always add a bit of vinegar to my broth, but it is optional. Some say it helps to break down the bones and connective tissue, which sounds great, but honestly, I cannot confirm. What I do know is that acid almost always makes dishes taste better, and I always have a bottle of ACV in the pantry, so I use it for my bone broth. Other vinegars, like white or red wine vinegar, work well, too.
    • Aromatics: Onion, carrots, celery, garlic, bay leaves, peppercorns, and salt help to make this really tasty. For a cleaner, more chicken-forward broth, remove the carrot. For a gingery broth, add a few coins of fresh ginger. For a herby broth, add parsley, dill, or thyme.

    Find the full recipe with measurements below.

    Tips for How to Make the Best Bone Broth

    Tip 1: Use a pressure cooker. I prefer using a pressure cooker (like an Instant Pot) or a slow cooker when making bone broth. While you can make it on the stove, the extended cooking time (24+ hours) makes me uneasy about leaving a pot on an open flame for that long.

    Tip 2: Roast your bones. Roasting your bones intensifies the flavor of the broth. I spread them in a single layer on a baking sheet and roast them in a hot oven until they turn brown, usually about 30 minutes.

    Tip 3: Building your flavors. Once roasted, transfer the bones to your pressure cooker or slow cooker. Add your desired vinegar and aromatics, then cover everything with cold water. Ensure the water level covers all the ingredients but doesn’t exceed the maximum fill line of your cooker.

    An Instant Pot with chicken and veggies

    Tip 4: Cooking times. Once you have everything in your cooker secure the lid and cook according to your appliance:

    • Pressure cooker (Instant Pot): Cook on high pressure for 3 to 4 hours.
    • Slow cooker: Cook on LOW for 24 to 48 hours.

    Ways to Enjoy Bone Broth

    Serve on its own. My favorite way to serve this is to sip it like tea. Heat a cup of broth and season with salt, pepper, or other spices you love. I love grating fresh ginger into my cup for a gingery kick. Then, I sip it as a comforting drink.

    Add to recipes. You can also use this broth as your base for soups, stews, gravies, risotto, and rice. Some of my favorite recipes that make the rich, satisfying flavor of bone broth sing are:

    Instant Pot Chicken Bone Broth

    Homemade Bone Broth

    • PREP
    • COOK
    • TOTAL

    Bone broth is like a supercharged stock that’s been simmered for so long the bones become fragile and release all their goodness. This extra cooking extracts more collagen and nutrients, which many believe can benefit joints, gut health, and the immune system.

    While we’re not health experts, we can vouch for bone broth’s deliciously rich and satisfying flavor. It’s delicious on its own as a warm drink or light soup. I love adding fresh pepper, minced ginger, and herbs for an extra kick. Think of it as a savory tea with potential health perks. You can also use it in your favorite recipes that call for broth or stock (think soups, stews, and gravies).

    We usually use chicken bones, but adding some pork or beef bones is never a bad idea. Keep in mind that beef, pork, or other meat bones will increase the cooking time a bit (tips are in the recipe).

    Makes 10 to 12 cups

    You Will Need

    3 to 4 pounds bones, can be chicken, beef, pork, or a mix, see tips

    2 tablespoons apple cider vinegar or red wine vinegar

    1 onion, chopped

    2 medium carrots, chopped

    2 celery ribs, chopped

    3 medium cloves garlic, crushed

    2 bay leaves

    1 teaspoon whole peppercorns

    2 teaspoons sea salt or more to taste

    Optional: small bunch of fresh parsley or dill, 3 to 6 sprigs fresh thyme, 4 quarter-sized slices of unpeeled fresh ginger

    Directions

    • Pressure Cooker Bone Broth

      • 1For a richer broth, roast the bones. Preheat the oven to 425°F (218°C). Spread the bones in one layer on a rimmed baking sheet and roast them until browned, about 30 minutes.

      2Layer the bones with the rest of the ingredients in the bottom of the pressure cooker (Instant Pot). Cover with 12 to 14 cups of water. You want the water to cover the ingredients but not pass the fill line.

      3Secure the lid, and cook on HIGH PRESSURE for 3 hours for chicken bones. If you have added beef, pork, or other bones, cook for 4 hours.

      4When the cooking time is up, do not immediately open the lid, and let the pressure naturally release.

      5You know the bone broth is ready when the tendons and connective tissues have dissolved, and the bones are falling apart and fragile. If this has not happened, place the lid back on and cook on high for another 20 minutes to an hour.

      6Strain the broth through a fine-mesh strainer and season with additional salt to taste. Let cool until not hot. Transfer to containers and refrigerate until thoroughly chilled, about 6 hours or overnight.

      7Skim off and remove any fat on the surface. Refrigerate for up to 5 days or freeze for 3 months (or more).

    • Slow Cooker Bone Broth

      • 1For a richer broth, roast the bones. Preheat the oven to 425°F (218°C). Spread the bones in one layer on a rimmed baking sheet and roast them until browned, about 30 minutes.

      2Layer the roasted bones with the rest of the ingredients in the bottom of the slow cooker. Cover with 12 to 14 cups of water. You want the water to cover the ingredients but not pass the fill line.

      3Secure the lid, then cook on LOW for 24 to 48 hours. You will know it’s done when the tendons and connective tissues have dissolved and the bones are falling apart and fragile. If this has not happened, place the lid back on and cook for another few hours. Chicken bones should be done in closer to 24 hours, while beef and pork bones take longer.

      4Strain the broth through a fine-mesh strainer and season with additional salt to taste. Let cool until not hot. Transfer to containers and refrigerate until thoroughly chilled, about 6 hours or overnight.

      5Skim off and remove any fat on the surface. Refrigerate for up to 5 days or freeze for 3 months (or more).

    Adam and Joanne’s Tips

    • Bones: Use any mix of bones to make bone broth. I love using leftover bones from roasting chicken. That said, the best bones for this recipe have a high collagen and marrow content, providing rich flavor, gelatinous texture, and more nutritional benefits. For poultry, I like chicken wings, backs and necks, and chicken feet (don’t be put off, they have lots of collagen). For beef, use knuckles, marrow bones, and neck bones. And for pork, use neck bones and feet.
    • Storing: Your broth can be refrigerated for up to 5 days or frozen for up to 3 months. To reheat, pour out as much broth as you’d like and gently heat it on the stove or in the microwave.
    • The recipe was inspired and adapted from Melissa Clark’s recipe.
    • The nutrition facts provided below are estimates. This recipe is difficult to calculate, so please use the data as a guide.

    Nutrition Per Serving
    Serving Size
    1 cup
    /
    Calories
    12
    /
    Protein
    1 g
    /
    Carbohydrate
    1 g
    /
    Dietary Fiber
    0 g
    /
    Total Sugars
    0 g
    /
    Total Fat
    0 g
    /
    Saturated Fat
    0 g
    /
    Cholesterol
    0 mg
    /
    Sodium
    343 mg


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Shrimp and Grits Recipe

    Easy Shrimp and Grits Recipe

    This shrimp and grits recipe is the best we’ve made! It is incredibly flavorful, the grits are outrageously creamy, and the shrimp sauce is out of this world.

    Easy Shrimp and Grits

    This shrimp and grits recipe comes from our good friend Richard, who grew up in the South and has worked in Southern kitchens for most of his career. The moment I tasted his shrimp and grits, I fell in love and knew we needed to share it with you!

    Richard’s grits are perfectly creamy (readers call them the best ever!), and the shrimp sauce is unbelievably delicious, made with garlic, bacon, and fresh tomatoes. I can’t wait for you to try this incredible recipe!

    Key Ingredients

    • Shrimp: I use large or extra-large shrimp in this recipe, but medium shrimp are okay (they will just take less time to cook in the sauce). If you have frozen shrimp, thaw them in the refrigerator overnight and pat them dry before using them in the recipe.
    • Bacon: I love the smoky flavor bacon adds to our shrimp sauce. We cook it first to render the fat and then use that fat to cook the rest of the sauce ingredients. It’s delicious!
    • Green onions and garlic: These are the aromatics in our sauce, which add flavor and texture. You’ll use the white and light green parts of the green onion in the sauce, and then you can slice and sprinkle the green parts on top of it for serving.
    • Tomatoes: Fresh chopped tomatoes keep our shrimp sauce light and delicious (I love them). You can use canned diced tomatoes if needed, but I highly recommend fresh tomatoes for this recipe.
    • Creole seasoning: Store-bought Creole seasoning works nicely in this recipe. I’ve also used our homemade Cajun seasoning, and I loved it. Creole seasoning is usually more herbal than Cajun seasoning, but both are lovely in this recipe. 
    • White wine: A splash of wine brings our sauce together. Any dry white wine will do. You can substitute a light chicken broth or veggie broth.
    • Grits: We use our favorite grits recipe for the base of our shrimp sauce. We make it with stone-ground grits, stock, butter, cream, salt, and pepper. The recipe is included below.

    Find the full recipe with measurements below.

    How to Make Shrimp and Grits

    Tip 1: Make the grits. To make the grits for shrimp and grits, bring the stock to a boil, then stream in the grits while whisking. After 2 minutes, turn the heat to low, whisk in the butter, cream, salt, and pepper, and cook until thick and creamy.

    Depending on the brand, cooking grits takes 20 to 40 minutes. I use Bob’s Red Mill grits in the video, which take closer to 20 minutes.

    Cooking grits in a saucepan

    Tip 2: Make the shrimp sauce. For the shrimp sauce, you’ll need a wide skillet. We will build all the flavors right in there.

    1. Cook the bacon until crisp, then remove it and leave the bacon fat in the skillet. We’ll use that to cook the rest of the sauce ingredients (yum).
    2. Stir in garlic and green onion, then add flour, which will help thicken our sauce later.
    3. Add a splash of white wine, then add Creole seasoning, tomatoes, and any juices collected on the cutting board.
    4. Cook the tomatoes for 10 to 15 minutes or until they become a sauce. Season with salt and pepper, then add your shrimp and let them gently poach in the sauce (poached shrimp turn out perfectly cooked and tender).
    Adding shrimp to the sauce so they gently cook before serving over grits.

    Tip 3: Serve it. Serve the shrimp, with plenty of the sauce, over your grits, and garnish with the reserved cooked bacon and sliced green onion. Delicious!

    Serving Suggestions

    Shrimp and grits do well as a stand-alone dish, but you can always add a few more dishes to the table. I love adding some vegetables. Try collard greens, sautéed spinach, my favorite corn salad, or fried cabbage.

    A fresh salad is nice, too. Toss your favorite salad ingredients into a bowl, and then top with balsamic vinaigrette, honey mustard dressing, or homemade ranch. And, homemade cornbread, fluffy biscuits, or these cheese drop biscuits are also lovely for sopping up any leftover sauce.

    More Favorite Shrimp Recipes

    Easy Shrimp and Grits

    Easy Shrimp and Grits

    • PREP
    • COOK
    • TOTAL

    I love this incredible shrimp and grits recipe with super creamy grits, smoky bacon, fresh tomato, and perfectly cooked shrimp. It’s hard not to go back for more of this classic Southern dish.

    Serves 4

    Watch Us Make the Recipe

    You Will Need

    Shrimp Sauce

    1 pound large shrimp, peeled, deveined, and the tails removed (450g)

    5 slices thick-cut bacon, chopped small (lardons)

    1 bunch green onions, sliced, greens and whites separated

    3 cloves garlic, sliced thin

    1 heaping teaspoon flour

    2 cups chopped tomatoes, 2 large tomatoes (400g)

    1 ¼ teaspoon Creole seasoning or Cajun seasoning, see notes for adjusting for spice level

    2 tablespoons white wine or chicken stock

    ¼ teaspoon fine sea salt

    Pinch fresh ground black pepper

    1 tablespoon butter


    Creamy Grits

    1 cup stone-ground grits (165g)

    4 cups chicken or vegetable stock, try homemade chicken stock or veggie stock (945ml)

    4 tablespoons butter (55g)

    ¼ cup cream (60ml)

    ¾ teaspoon fine sea salt

    ¼ teaspoon fresh ground black pepper

    Directions

    • How to Make Grits

      • 1Bring the stock to a boil in a medium saucepan over medium heat. Stir in the grits, then keep whisking for 2 minutes to avoid clumping. When they begin to thicken, reduce the heat to a low simmer (helps to prevent splattering). Whisk in the butter, cream, salt, and pepper.

      2Continue to cook at a very low simmer until thickened, whisking occasionally. Expect a cooking time of around 20 minutes, depending on the brand and how coarsely your grits are ground (see tips). Continue simmering on low if they need to thicken further. The longer you keep them on the heat, the more they thicken.

    • Make the Shrimp Sauce

      • 1While the grits cook, prepare the shrimp and sauce. In a large skillet over medium heat, cook the bacon until crispy. Use a slotted spoon to remove them, and place them onto a paper towel. Keep the bacon fat in the skillet.

      2Add the garlic and sliced whites of the green onions to the hot bacon fat. Cook for 2 to 3 minutes or until it becomes fragrant.

      3Stir in the flour and mix it well to remove any lumps, then immediately add the wine and stir until smooth.

      4Add the tomatoes, with any juices, and the Creole seasoning. Cook over medium-low heat until the tomatoes break down and you have a more uniform sauce, 10 to 15 minutes.

      5Season the sauce with salt and pepper and melt in the butter. When the butter melts, add the shrimp, spacing them evenly and gently pushing down into the sauce. Poach the shrimp until opaque, 3 to 5 minutes. Serve the shrimp with the sauce over grits and top with bacon and reserved sliced green onion.

    Adam and Joanne’s Tips

    • Seasoning: Creole and Cajun seasonings can vary in spice level. Give yours a taste and adjust the amount you add to the sauce for your preferred heat. Our homemade Cajun seasoning offers a sweet and balanced heat. Store-bought Creole seasonings tend to be more savory.
    • Grits cook time varies by brand: We used Bob’s Red Mill in the photos and video, and they took 20 minutes. Larger ground grits, like Anson Mills will need longer to cook, same with Marsh Hen Mill, formerly Geechie Boy Mill. Watch for them to be cooked and tender with some structure left, if they are mushy, you’ve cooked them too long.
    • Cheese grits: Stir 1/2 cup to 1 cup cheddar cheese into the grits just before serving.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    527
    /
    Total Fat
    24.8g
    /
    Saturated Fat
    13.1g
    /
    Cholesterol
    243.3mg
    /
    Sodium
    1039.2mg
    /
    Carbohydrate
    39.2g
    /
    Dietary Fiber
    1.7g
    /
    Total Sugars
    2.8g
    /
    Protein
    37.2g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Chicken Salad with Basil

    Chicken Salad with Basil

    This Chicken Salad with Basil also has grated Parmesan, and this is the salad I think of when basil plants show up in the stores! And personally I think chicken and basil is a perfect flavor combination.

    PIN the Chicken Salad with Basil to try it later!

    Low-Carb Chicken Salad with Basil and Parmesan found on KalynsKitchen.com

    Today I’m reminding you about this amazing Chicken Salad with Basil! This is a recipe you should make as soon as you see basil plants showing up in the grocery store. OR if you have basil growing in your garden, you can make it it all summer long! 

    I’m a huge fan of fresh basil, and I’ve been growing basil and freezing the basil for many years, so I’m excited when basil season gets started every year. And this basil-loaded chicken salad recipe is one of my favorite summer salads. Through the years I’ve decided you just can’t ever put too much chopped basil in this salad.

    And yes, I used the word SUMMER, but please don’t hesitate to make this salad any time you have chicken and fresh basil on hand! If you have to buy basil in the grocery store you can get away with using less in this recipe. But please try it if you’re a fan of these flavors. I could eat this over and over again and never get tired of it!

    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.)

    • diced cooked chicken, or see notes below to cook the chicken
    • mayo
    • buttermilk (or milk although I like the tangy flavor from the buttermilk
    • green onion
    • fresh basil leaves
    • coarsely grated Parmesan Cheese
    • salt and fresh ground black pepper to taste

    If you have to buy fresh basil, here’s how to make it last longer:

    If you don’t have a basil plant growing in the window or basil in the garden, you might want to check out how to preserve fresh basil for weeks on the countertop. If you haven’t tried this, I promise you’ll be amazed amazing how long it lasts!

    Can you use basil in a tube for the Chicken Salad with Basil?

    You might be able to guess I’m not much of a fan of those chopped herbs that come in a tube. But if that’s the best option you have I’m guessing this salad will still be quite tasty using that.

    How low in carbs is the Chicken Salad with Basil?

    This favorite salad with fresh basil only has 2 net carbs per serving with 23 grams of protein!

    More Tips for Cooking with Fresh Basil:

    I’m such a fan of basil that I wrote a post about Cooking with Fresh basil. That has all my favorite recipes using basil and ideas for making pesto, making basil vinaigrette, and freezing fresh basil!

    Chicken Salad with Basil process shots collage

    How to make Chicken Salad with Basil:

    (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. You can make the salad with leftover rotisserie chicken if you have some.
    2. If you’re starting from scratch, trim chicken breasts and cut into thirds lengthwise. I used a mixture of canned chicken broth and water to cook the chicken, combined with 2 teaspoons of Italian Herb Blend(affiliate link). You could use poultry seasoning if you don’t have the Italian blend.
    3. When the liquid comes to a boil, add the chicken and cook at the barest simmer until it’s cooked through, about 15 minutes.
    4. Drain the chicken into a colander and let it drain very well.
    5. Then cut the chicken into cubes about 3/4 inch square.
    6. I used Herb Scissors (affiliate link) to cut the basil into thin strips. If you’re using basil from the garden, give it a wash in a Mini Salad and Herb Spinner (affiliate link).
    7. After you slice the fresh basil, chop the green onions, and prepare freshly-grated Parmesan.
    8. Whisk together the mayo and buttermilk (or milk) so it’s smooth; then stir in the basil strips, chopped green onion, and a Parmesan.
    9. Gently stir the dressing into the cubes of chicken, season to taste with salt and fresh-ground black pepper, and serve.
    10. This Chicken Salad with Basil can also be chilled for a few hours before serving; enjoy!

    Make it a Low-Carb Meal:

    You could serve it with any of these side dishes to make this salad into a low-carb meal:

    Chicken Salad with Basil in two serving bowls with forks and napkin

    See all my Chicken Salad Recipes:

    Salads made with leftover chicken are something I make often, and there 24 different chicken salad recipes in my huge round-up of Low-Carb and Keto Chicken Salads!

    Ingredients

    • 4 cups diced cooked chicken, cut in 3/4 inch pieces (If you’re cooking the chicken for this recipe, see notes below.)
    • 3/4 cup mayo
    • 1/4 cup buttermilk (or milk, but I like the tang of the buttermilk)
    • 1/2 cup sliced green onion
    • 1/2 cup sliced fresh basil leaves (or more)
    • 3 T coarsely grated Parmesan Cheese
    • salt and fresh ground black pepper to taste

    Instructions

    1. If you’re cooking chicken for this, trim visible fat from 4 chicken breasts, then cut the chicken lengthwise into thirds.  Put the can of chicken stock, 2 cans of water, and the Italian Herb Blend (affiliate link) or poultry seasoning into a small sauce pan and bring to a boil.  When it boils add chicken breasts, turn heat to low, and  let simmer 15 minutes, or until the chicken is cooked through.  Drain the chicken into a colander placed in the sink and let it cool.
    2. While the chicken cools, slice the basil leaves or cut with Herb Scissors (affiliate link) and wash if needed, chop green onions, and measure the freshly-grated Parmesan.
    3. When chicken is cool, dice it into pieces about 3/4 inch square and place into medium-sized bowl.
    4. Combine mayo and buttermilk (or milk), whisking until it’s smooth. 
    5. Then stir in green onion, Parmesan, and basil.
    6. Add dressing to the chicken in the bowl and gently mix until chicken is well coated with dressing.
    7. Season with salt and fresh ground black pepper.
    8. This salad with chicken, basil, and Parmesan can be served immediately or chilled slightly before serving. 
    9. This will keep in the fridge for about a day, but it’s best freshly made.

    Notes

    This recipe adapted by Kalyn from one that appeared on the Best Foods site.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving

    Calories 404Total Fat 33gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 24gCholesterol 99mgSodium 401mgCarbohydrates 2gFiber 0gSugar 1gProtein 23g

    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!

    Square image of Chicken Salad with Basil shown in two serving bowls on striped napkin.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    Chicken Salad with Basil is great for any low-carb diet plan, including Keto, and also for any phase of the original South Beach Diet. South Beach would recommend you use light mayo and use portion control due to the amount of fat; other low-carb diets will prefer full-fat mayo.

    Find More Recipes Like This One:
    Use Salad Recipes to find more low-carb salads like this one. Use the Diet Type Index to find more 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 salad with my favorite summer herb was first posted in 2005! I’ve made it so many times since then, and it was last updated with more information in 2026.

    Pinterest image for Chicken Salad with Basil showing two basils with salad.

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  • Green Bean and Potato Salad (Greek-Style, No Mayo)

    Green Bean and Potato Salad (Greek-Style, No Mayo)

    This green bean and potato salad is bright, zippy, and completely mayo-free. It leans on a warm lemon garlic dressing poured over slightly warm potatoes, green beans with just the right snap, olives, fresh herbs, and crumbled feta.

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

    At A Glance

    • ⏱ Ready In: 30 minutes
    • 🍽 Serves: 6
    • 🌱 Diet: Vegetarian, Gluten-Free (vegan without feta)
    • 💪 Nutrition Highlights: Good source of fiber, vitamin C, potassium, and healthy fats from olive oil
    • 🥕 Main Ingredients: Baby potatoes, green beans, Kalamata olives, cherry tomatoes, feta, lemon garlic vinaigrette
    • 🔥 Flavor Profile: Fresh, bright, tangy, garlicky — with a salty herby finish
    • 🧊 Meal-Prep Friendly: Keeps well for 3–4 days in the fridge; dresses better the longer it sits
    • Best Served With: Grilled chicken, lamb, fish, skewers, or as a standalone summer side

    The trick with this green bean potato salad is the warm lemon garlic vinaigrette — garlic briefly cooked in olive oil until mellow, then stirred together with lemon juice, zest, red wine vinegar, and a touch of mustard.

    Pour it over slightly warm potatoes, and they soak up every bit of it. The green beans stay snappy, the olives add that briny depth, and the fresh herbs round everything out. No creamy dressing, no heaviness — just bright Mediterranean flavors that work next to anything off the grill. The feta on top is optional, but I’d strongly recommend it.

    👩‍🍳 More Potato Salad Recipes:
    • Creamy Potato Salad with Dill Pickles
    • Crispy Smashed Potato Salad
    • Potato Salad with Apples, Capers & Dill
    •Potato Salad with Green Beans & Romesco Dressing ( No Mayo)
    • Vinegret (Ukrainian Beet Salad)

    What You’ll Need

    Here is what you’ll need for this Greek-style green bean potato salad recipe. Find the full measurements in the recipe card below.

    For the salad:

    • Baby potatoes — halved or quartered so they cook evenly and have more surface area to soak up the dressing. Any small waxy potato works well here; they hold their shape better than floury varieties.
    • Green beans — trimmed and blanched just long enough to keep that snap. Don’t overcook them! You want them bright green, not olive-colored and floppy.
    • Red onion — thinly sliced for a little sharp bite. If raw onion is too strong for you, soak the slices in cold water for 10 minutes before adding.
    • Kalamata olives — salty, meaty, and very Greek. Swap for any pitted olive you like.
    • Cherry tomatoes — halved, for pops of juicy sweetness. Heirloom tomatoes look beautiful if you have them.
    • Fresh parsley — brightens the whole thing up. You really do need fresh here, not dried.
    • Fresh dill or oregano — dill gives it a more summery, Scandinavian-ish vibe; oregano leans more classically Greek. Both are delicious; use whichever you prefer or have on hand.
    • Feta cheese — optional, but genuinely makes this dish. It adds salty, creamy little crumbles over the top that are hard to resist.

    For the lemon garlic dressing:

    • Olive oil — use a good one; it makes a difference in a dressing this simple.
    • Garlic — briefly cooked in the olive oil so it softens and loses that raw bite. Don’t skip this step.
    • Lemon juice and zest — both! The zest adds a fragrant citrus note the juice alone can’t give you.
    • Red wine vinegar — a little extra acidity that plays nicely with the lemon.
    • Dijon mustard — optional, but it helps the dressing emulsify and adds a subtle depth. I nearly always add it.
    • Salt and pepper — season well; potatoes need it.

    How To Make Green Bean & Potato Salad

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this potato green bean salad.

    • Cook the potatoes in a large pot of well-salted boiling water for 12–15 minutes until fork-tender. Keep an eye on them — you want soft but not falling apart. Drain and let them cool partway (still warm is what you’re after).
    • In the same or separate pot, blanch the green beans for just 2–3 minutes. Drain immediately and rinse under cold water to stop the cooking and keep them brilliantly green.
    • Make the dressing: warm olive oil in a small pan over medium heat, add the garlic, and cook for 30–60 seconds until fragrant but not brown. Remove from heat and stir in lemon juice, lemon zest, red wine vinegar, Dijon, salt, and pepper.
    • Add the still-warm potatoes and the cooled green beans to a large bowl. Pour most of the dressing over and toss gently so the potatoes absorb it.
    • Add cherry tomatoes, red onion, olives, and fresh herbs. Toss again with the remaining dressing.
    • Top with crumbled feta and extra herbs, and serve.

    Watch The Video

    Recipe Tips

    • Don’t let the potatoes go cold before dressing them. Warm potatoes absorb dressing far better than cold ones — this is what makes the salad so flavorful.
    • Don’t overcook the green beans. Two to three minutes is plenty. Rinse them under cold water the moment they come out of the pot.
    • Watch the garlic. It goes from fragrant to bitter in seconds. Medium heat, 30–60 seconds, then off the heat.
    • Make it vegan: Just leave out the feta, or use a good-quality vegan alternative.
    • Add more protein: Chickpeas tossed through make this a more substantial meal. White beans also work beautifully.
    • Swap the herbs: If you don’t have dill or fresh oregano, flat-leaf parsley on its own is perfectly delicious. Basil is also a lovely addition in summer.
    • Storage: Keep in an airtight container in the fridge for up to 3–4 days. The flavors actually improve overnight as the potatoes absorb more of the dressing. Give it a quick toss and maybe a small squeeze of lemon before serving from the fridge.
    • Make ahead: You can cook the potatoes and beans up to a day ahead and keep them refrigerated. Make the dressing separately and toss everything together when ready to serve.

    Serving Suggestions

    This green bean and potato salad works beautifully as a side for anything grilled — think lamb chops, grilled chicken thighs, or a simple piece of fish. It’s also great alongside a Greek-style frittata or a big bowl of Greek butter beans for a fully vegetarian spread. In summer, I’ll often just serve it with a pile of crusty bread and call it lunch. If you’re taking it somewhere (a BBQ, a picnic, a potluck), it travels incredibly well and only gets better after sitting for a while.

    💬 If you’ve tried this green bean and potato salad 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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    This Greek-inspired green bean and potato salad is tossed in a warm lemon garlic vinaigrette — bright, herby, and completely mayo-free. A reliable side that holds up beautifully for meal prep or serving a crowd. Find step-by-step photos and more recipe tips above.

    • Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 12–15 minutes, until fork-tender. Don’t overcook — you want them to hold their shape. Drain and set aside to cool slightly (still warm is perfect).

    • Using the same pot of water, blanch the trimmed green beans for 2–3 minutes until just tender and bright green. Drain immediately and rinse under cold water to stop the cooking.

    • Heat the olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it brown.

    • Remove from heat and stir in the lemon juice, lemon zest, red wine vinegar, Dijon mustard, salt, and pepper.

    • Place the still-warm potatoes and cooled green beans in a large bowl. Pour most of the dressing over and toss gently to coat, letting the potatoes absorb the dressing.

    • Add the cherry tomatoes, red onion, olives, and fresh herbs. Toss again, drizzling over any remaining dressing.

    • Top with crumbled feta and extra fresh herbs. Serve warm or at room temperature.

    Important Ingredient Tips: Waxy baby potatoes (like Kipfler or Dutch cream varieties) hold their shape much better than floury potatoes. Don’t use Sebago or Russet here — they’ll fall apart. For the dressing, use a good-quality extra virgin olive oil since it’s front and center.
    Key Recipe Tips: Dress the potatoes while they’re still warm so they soak up as much flavor as possible. Rinse the green beans under cold water immediately after blanching to keep them vibrant and prevent overcooking. Keep a close eye on the garlic in the pan — it should be fragrant, not golden.
    Storage Tips: Store in an airtight container in the fridge for up to 3–4 days. The flavors improve as it sits. Before serving from the fridge, give it a toss and a fresh squeeze of lemon if needed.
    Make-Ahead Tips: Potatoes and green beans can be cooked up to a day ahead and stored separately in the fridge. Make the dressing in advance and keep it at room temperature (or warm briefly before using). Assemble and dress when ready to serve.
    FAQs:
    Can I make this salad ahead of time? Yes, this is a great make-ahead salad. It actually tastes better after a few hours as the potatoes absorb more of the dressing. Just hold back the feta and add it when serving.
    What can I add to make it more filling? Chickpeas or white beans tossed through turn this into a more substantial meal. You could also add a boiled egg or two, or serve alongside grilled chicken or fish.
    Is this a traditional Greek recipe? It’s Greek-inspired rather than strictly traditional — it borrows the classic flavor profile of lemon, garlic, oregano, olives, and feta, but in salad form.
    Can I use frozen green beans? Fresh is best for texture and color, but frozen green beans will work in a pinch. Thaw and pat dry before adding to the salad.

    Calories: 248kcal | Carbohydrates: 27g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 555mg | Potassium: 686mg | Fiber: 5g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 42mg | Calcium: 120mg | Iron: 2mg

    Keywords: Greek potato salad, Mediterranean potato salad, potato green bean salad, green bean potato salad, green bean salad

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  • 35 Best Halibut Recipes

    35 Best Halibut Recipes

    If you’re looking for fresh, easy, and seriously delicious halibut recipes, you’re in the right place. Whether you want flaky baked halibut, smoky grilled fillets, crispy air fryer dinners, or fish tacos piled high with toppings, this roundup has plenty of dinner ideas worth bookmarking.

    Jump to: ℹ️ Overview | 🐟 Baked |🔥 Grilled | 🍳 Pan-Seared & Skillet | 🍽️ Air Fryer | 🌮 Tacos, Bowls & More Dinner Ideas

    Halibut is the kind of fish that quietly makes everyone at the table happy. It’s mild, buttery, flaky, and sturdy enough to handle just about any cooking method you throw at it. Bake it with lemon and garlic, grill it with smoky spices, pan-sear it until golden, or tuck it into tacos with crunchy slaw and a squeeze of lime — it somehow works every single time.

    That’s why people love cooking with it. It feels restaurant-worthy without requiring restaurant-level effort. Even better, halibut cooks quickly, pairs beautifully with bold flavors, and fits everything from healthy weeknight dinners to summer cookouts and cozy comfort meals.

    In this roundup, you will find:

    • Halibut tacos, bowls, chowders, and lighter dinner ideas
    • Baked halibut recipes with buttery sauces and crispy toppings
    • Grilled halibut dishes perfect for summer dinners
    • Pan-seared halibut with golden crusts
    • Air fryer halibut recipes that are fast and foolproof

    Baked Halibut Recipes

    Baked halibut recipes are perfect when you want an easy dinner with minimal fuss and maximum flavor. From buttery lemon garlic fillets to crispy crusted halibut, these oven-baked dinners are simple enough for weeknights but still feel special.

    Easy Baked Halibut

    This baked halibut is simple, quick, and perfect for busy nights when you still want something fresh and satisfying. The light seasoning really lets the flaky fish shine. Recipe from The Big Man’s World.

    Baked Halibut with Herbed Mayonnaise

    The herbed mayonnaise keeps the halibut extra moist while adding loads of fresh flavor without much effort. This is one of those recipes that feels a little fancy but is surprisingly easy to pull off. Recipe from Downshiftology.

    Simple Baked Halibut

    This is the kind of reliable halibut recipe you’ll come back to again and again. It’s light, healthy, and easy enough for weeknights while still feeling special. Recipe from Kit’s Kitchen.

    Garlic Butter Baked Halibut

    Garlic butter and flaky white fish are always a winning combination, and this recipe keeps things wonderfully simple. Serve it with rice or roasted vegetables for an easy dinner. Recipe from Eatwell101.

    Baked Halibut with Tomatoes

    The juicy tomatoes add freshness and a little sweetness that works so well with mild halibut. This one feels light and summery without requiring much prep. Recipe from Eatwell101.

    Grilled Halibut Recipes

    These grilled halibut recipes are made for warm-weather dinners and backyard cookouts. Halibut holds up beautifully on the grill, soaking up smoky flavors while staying flaky and tender inside.

    Grilled Halibut

    This grilled halibut recipe keeps things clean, simple, and packed with smoky flavor from the grill. It’s a great go-to when you want a healthy dinner that still feels satisfying. Recipe from Wholesome Yum.

    Easy Grilled Halibut

    Perfectly grilled halibut with simple seasoning is hard to beat during grilling season. This recipe keeps the focus on the fish while adding just enough flavor to make it memorable. Recipe from Wild Game & Fish.

    Grilled Halibut Skewers

    Halibut skewers are such a fun way to serve fish, especially for summer cookouts. They cook quickly and pick up plenty of smoky flavor from the grill. Recipe from Parsley & Parm.

    Halibut Pesto Kabobs

    The pesto adds a fresh herby flavor that pairs beautifully with grilled halibut. These kabobs feel colorful, family-friendly, and perfect for warm evenings outside. Recipe from Weelicious.

    Pan-Seared & Skillet Halibut Recipes

    If you love crispy edges and golden crusts, these pan-seared halibut recipes deliver. A hot skillet, a little butter, and a few bold flavors go a long way here. Fast dinner, big payoff.

    Garlic Butter Halibut

    This garlic butter halibut is quick, flavorful, and ideal for a fast weeknight dinner. The buttery sauce keeps the fish tender and pairs with just about any side dish. Recipe from Primavera Kitchen.

    Pan-Seared Halibut

    This recipe gives you beautifully golden halibut with minimal ingredients and fuss. It’s a great reminder that good seafood doesn’t need much to taste amazing. Recipe from Taste and See.

    Perfect Pan-Seared Halibut

    Crispy edges, flaky fish, and a quick stovetop method make this recipe especially appealing for busy nights. It’s straightforward but delivers really great texture. Recipe from Craving Tasty.

    Air Fryer Halibut Recipes

    Air fryer halibut recipes are quick, easy, and surprisingly crispy. They’re perfect for busy nights when you want something lighter that still tastes like proper comfort food.

    Air Fryer Halibut

    The air fryer gives halibut a lightly crisp exterior while keeping the inside tender and flaky. This is such an easy option for quick weeknight dinners. Recipe from Platings and Pairings.

    Easy Air Fryer Halibut

    This recipe keeps things simple with fresh flavors and a fast cooking time. It’s a great reminder that seafood dinners don’t have to be complicated. Recipe from The Dizzy Cook.

    Air Fryer Halibut Cheeks

    Halibut cheeks are incredibly tender, and the air fryer makes them wonderfully crisp around the edges. This recipe is a fun way to try a less common cut of fish. Recipe from Life Currents.

    Air Fryer Halibut with Crispy Coating

    The crispy coating gives this halibut plenty of texture while the air fryer keeps things lighter than deep frying. It’s especially good when you’re craving comfort food without too much fuss. Recipe from JZ Eats.

    Halibut Tacos, Bowls & More Dinner Ideas

    These halibut dinner ideas go beyond the usual fillet situation. Think tacos, rice bowls, chowders, curries, sandwiches, and pasta dishes packed with fresh flavors and plenty of personality.

    Crispy Fish Sandwich

    Cooked & Loved recipe: This fish sandwich looks seriously satisfying with its crispy fish and fresh toppings tucked into a soft bun. It’s the kind of casual dinner everyone gets excited about.

    Ginger Soy Fish

    Ginger and soy sauce give this fish dish loads of savory flavor while still keeping it light and fresh. It’s quick enough for weeknights but tastes beautifully balanced. Recipe from Rasa Malaysia.

    Thai Baked Halibut

    This recipe brings bold Thai-inspired flavors to mild halibut in a really approachable way. It’s fresh, flavorful, and a nice change from more classic fish dinners. Recipe from Silk Road Recipes.

    Vietnamese Turmeric Fish

    Turmeric gives this fish recipe gorgeous color and warm flavor while keeping everything bright and fresh. It’s a really flavorful way to switch up your usual seafood routine. Recipe from Cooking Therapy.

    Easy Fish Tacos

    These fish tacos look fresh, crunchy, and perfect for an easy dinner everyone will happily dig into. Add your favorite toppings, and you’re set for taco night. Recipe from Billy Parisi.

    Nashville Hot Halibut Sandwich

    If you like a little heat, this Nashville hot halibut sandwich sounds seriously fun and packed with bold flavor. The crispy spicy fish paired with a sandwich format makes it extra crave-worthy. Recipe from Epicurious.

    Save These Best Halibut Recipes To Pinterest

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  • Turkey Meatball Soup with Orzo Recipe

    Turkey Meatball Soup with Orzo Recipe

    This light and savory turkey meatball soup recipe is made with tender mini meatballs, orzo, and fresh kale. It’s simple, nourishing, and just delicious.

    Turkey Meatball Soup

    I’m always in the mood for soup. They are comforting, usually one-pot recipes, and since we’re big on hearty soups, they are always satisfying. This turkey meatball soup hits all the right notes, and I am so happy we’ve added it to our ever-growing list of easy soup recipes.

    Thanks to the protein-packed meatballs and orzo, this soup stands entirely on its own, no sides needed. It’s also great for making ahead of time. Just keep in mind that the orzo will continue to absorb the broth as it sits. If you’re reheating it the next day, simply add a splash of extra broth to bring it back to that brothy soup consistency (or don’t, it’s still delicious!).

    Key Ingredients

    • Ground Turkey: For the best results, use ground dark meat or ground turkey that’s at least 7% fat. Any leaner and the meatballs will be dry and crumbly rather than juicy. Ground chicken or ground pork are great substitutes. In fact, I use a combination of chicken and pork in our popular Italian wedding soup recipe.
    • Spices: You’ll mix a little salt, black pepper, smoked paprika, and pepper flakes (I love gochugaru, but crushed red pepper flakes are fine) into the turkey to make the meatballs. Then, the soup has ground fennel and bay leaves. Both make our broth seriously tasty.
    • Onions, Carrots, and Garlic: We wanted this to be a weeknight-friendly soup, which means prep needs to be minimal. So, we keep the base simple with onion (yellow or sweet onion are great), carrots, and garlic.
    • Stock: Use a flavorful chicken or turkey stock. Store-bought is fine, just use something you enjoy. Bone broth is also great and will bump up the protein. For homemade, here’s our chicken stock recipe and here’s our bone broth recipe.
    • Orzo: Any small pasta shape will work, but our family loves orzo in soup. The starch in the pasta helps thicken the soup’s broth a bit, giving it a creamier texture without any added dairy.
    • Kale: We stir an entire bunch of kale into the broth right at the end. If kale is too hearty for you, spinach or cabbage are excellent alternatives.

    Find the full recipe with measurements below.

    How to Make Turkey Meatball Soup

    Tip 1: Make the meatballs. This recipe uses mini meatballs made with seasoned ground turkey, which we pinch off and roll into little balls. These aren’t like our classic meatballs or Italian meatballs, which have breadcrumbs and egg, but are simpler and turn out with an almost bouncy texture in the soup.

    To make them, mix the ground turkey with salt, pepper, smoked paprika, and a bit of pepper flakes. Then pinch off little bits of the meat (around 1/2 tablespoon’s worth), and roll into little balls.

    Tip 2: Brown the meatballs. To build flavor into the base of our soup and add a little color to our meatballs, you’ll brown them in olive oil before making the broth. You aren’t looking to cook them all the way through (that will happen later as the meatballs simmer in the soup). If you have a wide soup pot, you may fit them all in one go; otherwise, consider browning in batches (they take 5 to 7 minutes to brown).

    Browning turkey meatballs before making the soup

    Tip 3: Build the soup base. After browning, you’ll move the meatballs to a plate and set them aside. The pot will be left with some oil and browned, stuck bits at the bottom. This is where a lot of flavor lives, so toss in your onions, carrots, garlic, fennel, and bay leaves, then cook them until they begin to soften. The moisture from the onions will release, helping you scrape up the stuck bits from the bottom of the pan.

    Cooking onions, carrots, garlic, fennel, and bay leaves in the soup pot

    Tip 4: Simmer, but not for long. When the onions and carrots are beginning to turn tender, pour in the stock and add the meatballs back. The broth will taste a bit lackluster at this point, but after simmering the meatballs and adding the orzo later, it will transform into a lovely, savory broth. You’ll simmer for about 10 minutes.

    Tip 5: Add the pasta and cook just until tender. In goes the orzo. You’ll continue to simmer for 5 to 7 minutes (or until the orzo is tender). As it cooks in the soup, it releases flavor and some starch, which thickens the broth nicely, giving it a more luxurious mouthfeel.

    Tip 6: Finish with lots of kale. Once your orzo is tender, stir in lots of greens (that’s kale in our photos). Then, let the soup simmer a few more minutes so it wilts down and becomes tender. Don’t simmer too long, though, you want that bright green color!

    Stirring kale into turkey meatball soup with orzo

    Serving Suggestions

    This soup is fabulous right out of the pot, but if you want to make it even more delicious, consider grating some Parmigiano Reggiano or Pecorino Romano cheese over the top. It’s also lovely with a pop of lemon (I just squeeze a lemon wedge over my bowl).

    More Favorite Soup Recipes

    Turkey Meatball Soup

    Turkey Meatball Soup with Orzo

    • PREP
    • COOK
    • TOTAL

    This simple, hearty soup recipe made with mini turkey meatballs, orzo, and kale is fantastic. It’s my favorite kind of feel good food. When you’re shopping for the ground turkey, look for at least 7% fat, any leaner, and the meatballs will turn out dry and crumbly. I love this soup served with a generous dusting of parmesan cheese, but that’s totally optional.

    6 Servings (or 4 generous servings)

    You Will Need

    1 pound ground turkey, preferably ground dark meat with at least 7% fat (450g)

    1 teaspoon fine sea salt, plus more as needed

    ½ teaspoon fresh ground black pepper, plus more as needed

    ¾ teaspoon smoked paprika

    ¼ teaspoon gochugaru pepper flakes, Aleppo pepper flakes, or crushed red pepper flakes

    2 tablespoons olive oil, plus more as needed

    1 medium onion, chopped

    4 medium carrots, chopped

    1 teaspoon ground fennel

    4 cloves garlic, thinly sliced

    8 cups chicken stock (1.89L)

    2 bay leaves

    1 bunch lacinato kale, stems removed and leaves roughly chopped

    1 ¼ cup dried orzo (6oz or 170g)

    Finely grated Parmigiano Reggiano or Pecorino Romano, for serving, optional

    Directions

      1Make the meatballs: Add the ground turkey to a bowl with 1 teaspoon salt, ½ teaspoon black pepper, smoked paprika, and gochugaru. Mix well, then pinch off quarter-sized balls and roll into mini meatballs (you should get around 35).

      2Brown the meatballs: Heat the olive oil in a large pot over medium heat. Brown the meatballs in batches, cooking them in one layer so they get a little color on all sides. They do not need to be fully cooked. Once browned, transfer to a bowl and set aside.

      3Cook the veggies: Check the pot, if it seems dry, add a little extra olive oil. Then, add the onion, carrots, garlic, fennel, and bay leaves. Cook, stirring everything around the pan for about 4 minutes. Pour in the chicken stock and bring to a simmer.

      4Simmer: Stir in the meatballs, lightly season with salt and pepper, then simmer for 10 minutes. It will taste light on flavor at first, but as the soup simmers, the meatballs will perfume the broth.

      5Add the pasta: Stir in the orzo and cook until tender, 7 to 10 minutes.

      6To finish: Stir in the chopped kale leaves and simmer for 3 to 5 minutes more, or until wilted and tender, but still bright green. Taste, adjust seasoning as needed, then serve.

    Adam and Joanne’s Tips

    • Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. As this soup sits, the orzo absorbs some of the broth. When reheating, add a splash of extra broth (or even a little water) to bring it back to a brothy soup.
    • Smoked paprika and fennel: I like the smokiness when ¾ teaspoon of smoked paprika is added to the meatballs, but you can bump it up a bit for a stronger, smokier flavor. Same goes for the fennel. This soup takes the fennel flavor really well, so if you love it, feel free to add a little more to taste.
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    340
    /
    Total Fat
    13.6g
    /
    Saturated Fat
    3g
    /
    Cholesterol
    56mg
    /
    Sodium
    568mg
    /
    Carbohydrate
    32g
    /
    Dietary Fiber
    2.9g
    /
    Total Sugars
    4.1g
    /
    Protein
    25.4g


    AUTHOR:

    Joanne Gallagher

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