Recipe Professional

Category: Main Dish

  • Easy Teriyaki Sauce Recipe

    Easy Teriyaki Sauce Recipe

    This 5-ingredient homemade teriyaki sauce recipe is so easy and delicious, you’ll never buy store-bought again. Use as a marinade, sauce, or glaze!

    Homemade Teriyaki Sauce

    When I learned how to make teriyaki sauce, the days of buying store-bought sauce were over. I’m kicking myself for using the store-bought stuff for so long!

    It’s the perfect one-stop solution for all your teriyaki recipes, whether you’re making teriyaki chicken, salmon, or using it as a glaze for veggies.

    Key Ingredients

    • Soy Sauce: I use low-sodium soy sauce or low-sodium tamari for the base of this sauce. It might seem salty, but trust me, it’ll blend beautifully with the other sauce ingredients.
    • Sugar: To sweeten the sauce and balance the soy sauce, you need a bit of sugar. I use granulated sugar, which helps make the teriyaki sauce thick and glossy once cooked. Feel free to experiment with brown sugar, coconut sugar, or even honey, but remember that these might make the sauce taste sweeter. If you love honey, you may enjoy this honey teriyaki chicken!
    • Sake: Don’t stress about buying expensive sake for this sauce! Use something you’d enjoy drinking, but it doesn’t need to be top-shelf. If you can’t find sake, mirin (a sweeter rice wine) works really well too. You can swap it in directly, or if you find it too sweet, slightly reduce the sugar in the recipe.
    • Rice Vinegar: This adds a little zing to the sauce. You can usually find it near other vinegars at the grocery store. For substitutes, try white wine vinegar or plain white vinegar. Don’t worry if the sauce seems a bit strong after adding the vinegar, as the flavors will mellow as it cooks.
    • Fresh Ginger: This is optional, but really tasty. I like to grate it finely with a microplane so it melts into the sauce.

    Find the full recipe with measurements below.

    Tips for Making the Best Teriyaki Sauce

    Tip 1: Make the basic sauce. Add your teriyaki sauce ingredients to a saucepan set over medium heat, then heat, swirling the pan around until the sugar dissolves. At this point, you’ll have a delicious sauce that’s perfect for marinades or as a sauce for cooking with veggies or proteins.

    Tip 2: Turn this into a teriyaki glaze. Prepare the sauce as usual, but simmer it for an additional 5 to 10 minutes to achieve a thicker, glossy consistency, ideal for glazes.

    Teriyaki Sauce Ingredients

    Ways to Use This Sauce

    Use as a marinade: This sauce is the perfect one-and-done marinade for a wide range of dishes. In general, the longer you marinate, the better the flavor. However, be mindful of the maximum marinating times to avoid affecting the texture of your food.

    • Meats: Marinate cuts of chicken, beef, and pork for at least 30 minutes for great flavor. For a richer flavor, you can marinate them for up to 4 hours. Tougher cuts of beef, though, can benefit from a longer soak of up to 24 hours to help tenderize them.
    • Seafood: Seafood is more delicate and absorbs flavors very quickly. Marinate salmon, shrimp, or other fish for no longer than 15 to 30 minutes. The ingredients in the sauce can begin to break down the proteins, which can make the seafood mushy if left for too long.
    • Veggies and Tofu: Marinate tofu or your favorite vegetables for at least 30 minutes to a maximum of 4 hours. This allows the sauce to fully penetrate without making the texture too soft. I especially love substituting the soy sauce for teriyaki sauce in this baked tofu recipe.

    Use as a glaze: Thanks to the sugar in our sauce, you can simmer it down to a glossy, thick glaze. Brush it over meats, poultry, tofu, or vegetables during the last few minutes of grilling, or use it to baste chicken, salmon, and pork while baking or broiling (as we do for this maple soy glazed salmon).

    Add to stir-fries: Instead of using a stir-fry sauce, try this teriyaki sauce in your favorite stir-fry recipe. Consider these recipes as a starting point, but replace the sauce in each recipe with this teriyaki sauce: chicken stir-fry, veggie stir-fry, and chicken broccoli stir-fry.

    Make teriyaki burgers: Brush teriyaki sauce over your burgers. We love this juicy burger recipe, turkey burger recipe, and these black bean burgers, which would all be amazing with this sauce.

    Teriyaki Sauce

    Easy Teriyaki Sauce

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    Use our teriyaki sauce for marinating, stir-fries, or simmer it a little longer and make a glaze for chicken, seafood, and meats. Sake creates the best flavor, but if you cannot find it, mirin is a great substitute.

    2 Cups

    You Will Need

    1 cup low-sodium soy sauce (235ml)

    1 cup granulated sugar, see notes for lowering sugar (200g)

    1/2 cup sake Japanese rice wine (120ml)

    1/4 cup rice vinegar (60ml)

    1 heaping tablespoon finely grated ginger, optional

    Directions

      1Combine ingredients in a saucepan over medium heat and cook, stirring, until the sugar dissolves.

      2For a thick and shiny sauce, bring the teriyaki sauce to a simmer and cook for an extra 5 to 10 minutes. Cool.

    Adam and Joanne’s Tips

    • Storing: Store this sauce in a mason jar or airtight container in the refrigerator for several weeks. You can also freeze it for up to three months. If it ever seems too thick, thin it with a tablespoon or so of water.
    • Make a smaller batch: This recipe yields 2 cups of sauce – more than enough to keep in your fridge for weeks! If you prefer a smaller batch, use the following ratio: 1 part soy sauce, 1 part sugar, 1/2 part sake, and 1/4 part rice vinegar.
    • Substitute for sake: We love the delicate flavor of sake for teriyaki sauce, but if you cannot find it, there are some alternatives. Mirin is a sweeter version of sake. You can either swap it for the sake and leave the sugar amount as is or pull back on the amount of sugar slightly to accommodate the extra sweetness (Try 3/4 cup of sugar instead of 1 cup). Dry vermouth or dry sherry can also work as a substitute.
    • Can I reduce the sugar: The 1:1 ratio of sugar to soy sauce makes a nicely balanced sauce similar to great teriyaki restaurants and bottled sauces. It’s delicious, but if you are concerned with the amount of sugar, you can get away with reducing it. Reducing the sugar from 1 cup to 3/4 cup or even 1/2 cup should work. Since the sauce does not need to cook long, you can taste it as you go. Start with 1/2 cup, taste, and then increase the sugar until you are happy with the balance of salt and sweet.
    • Ginger: We use a Microplane rasp grater for the ginger, which helps it “melt” into the sauce. You can finely mince it, but you will be left with bits of ginger in the sauce.
    • Cornstarch: We omit cornstarch in our recipe. Some recipes call for a bit of cornstarch mixed with water added to the saucepan to thicken the sauce. We find that an extra few minutes of simmering thicken the sauce enough for us, but you can include it if preferred.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 tablespoon
    /
    Calories
    32
    /
    Total Fat
    0g
    /
    Saturated Fat
    0g
    /
    Cholesterol
    0mg
    /
    Sodium
    209.7mg
    /
    Carbohydrate
    7.4g
    /
    Dietary Fiber
    0g
    /
    Total Sugars
    6.7g
    /
    Protein
    0.6g


    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 Chicken Ragu Recipe

    Easy Chicken Ragu Recipe

    author byline

    My family’s easy and budget-friendly chicken ragu is super simple to make and ready in under 30 minutes! This ground chicken spaghetti recipe is perfect for busy days!

    Ragu made with Ground Chicken over Spaghetti

    You could call this my shortcut ragu. I use store-bought sauce but add a few smart ingredients to make it taste more homemade. I also use ground chicken for this recipe, which keeps the cooking time low.

    I make this recipe once a month (the whole family loves it). For more easy dinner recipes with ground chicken, see these incredible chicken lettuce wraps or this easy white chicken chili!

    Key Ingredients

    • Pasta: I love serving this ragu with spaghetti, but feel free to use your favorite pasta.
    • Ground Chicken: I use ground chicken in this recipe, but you can substitute ground turkey, lean ground beef, or ground lamb.
    • Pasta Sauce: You can use your favorite store-bought spaghetti sauce (I like Rao’s). Or try this homemade marinara or this red pasta sauce.
    • Wine: This is optional, but it adds a lot of extra flavor. Use a dry red or dry white wine. If you don’t have wine on hand, don’t worry! You can substitute it with chicken broth or veggie broth.
    • Aromatics: To make this ragu taste more homemade, I cook the chicken with onion, carrots, celery, garlic, and fresh (or dried) chopped rosemary. I make a similar sauce for this easy weeknight spaghetti, but that recipe has a from-scratch sauce with basil instead of rosemary.

    How to Make Chicken Ragu

    To prepare the sauce, I cook the onions, carrots, and celery until tender and sweet. I then stir in the rosemary and garlic, letting their flavors become fragrant. Once the vegetables are ready, I add the ground chicken and cook it until it’s no longer pink.

    How to Make Chicken Ragu: Adding the Sauce

    I deglaze with wine (or broth) and stir in the pasta sauce. I let the sauce simmer for about 10 minutes or until the chicken is cooked. Then, it’s ready to serve over spaghetti. Easy!

    Chicken Ragu over Spaghetti

    Easy Chicken Ragu

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    This delicious chicken ragu can be made in less than 30 minutes and is perfect served over spaghetti. While our recipe calls for ground chicken, you can substitute ground beef, turkey, pork, or fresh sausage. If you prefer not to include wine, you can easily substitute it with chicken, vegetable, or turkey broth.

    Makes 4 servings

    You Will Need

    8 ounces dry pasta, such as spaghetti or linguini

    1 pound (450g) ground chicken

    1 tablespoon extra-virgin olive oil

    1/2 medium onion, chopped

    2 medium carrots, peeled and chopped

    1 medium stalk celery, chopped

    1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves

    1 clove garlic, finely minced

    1/4 cup (60ml) dry red or white wine

    3 cups (709ml) marinara sauce or use 1 (26oz) jar of store-bought sauce

    Salt and fresh ground pepper to taste

    Directions

      1Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Once cooked, drain the pasta.

      2In the meantime, heat olive oil in a large skillet with high sides. Add onions, carrots, and celery, and cook until the onions become soft and smell sweet, about 5 minutes.

      3Stir in the garlic and rosemary, then add the ground chicken. Cook the chicken until it is no longer pink, about 10 minutes.

      4While cooking, use a wooden spoon to break the chicken into small pieces in the pan.

      5Season with 1/4 teaspoon of salt and a few grinds of black pepper. Then, pour in the wine (or broth) and cook for 1 minute.

      6Add the marinara sauce to the skillet and cook until it reduces slightly, around 10 minutes.

      7Taste the sauce and adjust the seasoning with salt and pepper. Serve the sauce over the cooked pasta.

    Adam and Joanne’s Tips

    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    555
    /
    Total Fat
    20.3g
    /
    Saturated Fat
    3.3g
    /
    Cholesterol
    96.3mg
    /
    Sodium
    861mg
    /
    Carbohydrate
    59.9g
    /
    Dietary Fiber
    6.3g
    /
    Total Sugars
    9.8g
    /
    Protein
    30.5g


    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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  • Chorizo and Eggs Recipe

    Chorizo and Eggs Recipe

    This easy chorizo and eggs recipe is incredibly flavorful thanks to the chorizo and you can make it in under 20 minutes.

    Chorizo and Eggs

    Fresh chorizo is one of our favorite ingredients. It’s ultra-flavorful, spicy, and perfect with eggs. Our family loves this recipe for breakfast and dinner! So quick, easy, and flavorful!

    Most often, we pile these eggs onto warm tortillas for an amazing breakfast taco! We love using our recipes for homemade corn tortillas or flour tortillas.

    Key Ingredients

    • Chorizo: For this breakfast skillet, choose fresh Mexican chorizo. You can buy it in casings or as bulk sausage. If you can’t find fresh chorizo, use spicy Italian sausage or this homemade breakfast sausage instead. (Cured chorizo from Spain is different and not suitable for this recipe.)
    • Eggs: I scramble my eggs for this recipe. To see more tips about scrambling eggs, see my scrambled eggs recipe.
    • Onion: I love a little crunch and cook the chorizo with sliced onion. White, yellow, or sweet onions work great. You can add other veggies, too, like bell peppers, potatoes, and tomatoes.

    Find the full recipe with measurements below.

    How to Make Chorizo and Eggs

    Tip 1: Cook the chorizo sausage. Remove the fresh chorizo from its casings and crumble it into a hot pan. Cook over medium heat until the fat renders and the sausage is browned and slightly crisp. As it cooks, use a wooden spoon to break it into small crumbles. Add sliced onions and sauté until soft, sweet, and golden.

    Tip 2: Adjust the fat before adding eggs. When the sausage is cooked, take a quick look at the pan. A little chorizo fat adds incredible flavor, but too much can make your eggs greasy. If there’s more than a thin coating, spoon out the excess before continuing.

    Tip 3: Make soft, creamy scrambled eggs. Lower the heat to medium-low before adding your eggs. If the pan is too hot, wait a minute or two. Then, gently scramble the eggs, stirring them around the pan until they’re just set and creamy. Here are more tips for how to scramble eggs.

    Serving Suggestions

    I usually serve chorizo and eggs family-style with warm tortillas. If you’re up for it, try homemade flour tortillas or corn tortillas.

    I also love offering a few toppings, like chopped cilantro, cojita cheese, avocado slices, or homemade guacamole, and salsa (pico de gallo, Mexican salsa verde, or this roasted tomato salsa are my favorites). And, don’t forget some lime wedges for the side, I love squeezing them over the eggs.

    More Breakfast Recipes

    Chorizo and Eggs

    Chorizo and Eggs

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    Chorizo and eggs are a fantastic combination and work perfectly for this easy breakfast skillet. Chorizo is a flavorful, spice-packed pork sausage. It comes in two forms: fresh and cured. For this breakfast skillet, use fresh chorizo.

    Makes 4 servings

    You Will Need

    6 ounces fresh chorizo sausage, casings removed

    1/2 cup sliced onion

    6 large eggs

    Pinch salt

    Handful cilantro leaves

    Cotija cheese or Queso fresco for serving

    Lime wedges, for serving

    Tortillas, warmed for serving, try homemade corn tortillas

    Directions

      1Cook sausage: Heat a wide non-stick skillet over medium-low. Add the chorizo and cook for 5 minutes, breaking it up with a wooden spoon.

      2Add onions: Stir in the sliced onions and cook, stirring occasionally, until the sausage is cooked through and crispy, 5 to 6 minutes more.

      3Whisk eggs: Meanwhile, crack eggs into a bowl, add a pinch of salt, and whisk until well blended.

      4Scramble the eggs: Take the pan off the heat for a minute so it cools slightly. Check how much fat has been rendered from the sausage. If it is more than a tablespoon, remove some from the pan.

      5Place the pan back over medium-low heat. Pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and small curds begin to form, about 30 seconds. Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds (see us do this in our scrambled eggs video).

      6When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking.

      7To serve: Give a final stir and serve with the tortillas, a few lime wedges, cilantro leaves, and cheese scattered on top.

    Adam and Joanne’s Tips

    • If you cannot find chorizo, try Italian sausage as a substitute.
    • The nutrition facts provided below are estimates. We did not include tortillas.

    Nutrition Per Serving
    Serving Size
    1/4 of the skillet
    /
    Calories
    336
    /
    Total Fat
    24.5g
    /
    Saturated Fat
    7.3g
    /
    Cholesterol
    354mg
    /
    Sodium
    725.9mg
    /
    Carbohydrate
    2.1g
    /
    Dietary Fiber
    0.4g
    /
    Total Sugars
    1g
    /
    Protein
    25g


    AUTHOR:

    Adam 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 Homemade Croutons Recipe

    Easy Homemade Croutons Recipe

    Homemade croutons are so much tastier than store-bought! They’re perfectly crunchy, and you can customize them with your favorite herbs and spices. A batch of these easy croutons can be ready in 15 to 20 minutes using your favorite herbs and spice blends.

    Homemade Croutons

    I love adding croutons to my salads, but don’t really enjoy store-bought options. That’s why I’m in love with these easy homemade croutons! They’re the perfect topping for salads or soups, like Caesar salad or this easy tomato soup.

    You can make a double batch and have them for another day or use them to top your favorite pasta dishes or casseroles. Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.

    Key Ingredients

    • Bread: Use a quality bread. I love using bread from my local bakery. Day-old bread crisps up quicker, but fresh bread will still work.
    • Olive Oil: Use a tasty olive oil or substitute for melted butter.
    • Herbs: When the croutons are crisp and you’ve removed them from the oven, throw in your favorite dried herb blend or toss with chopped fresh herbs (see the notes section of the recipe for suggestions). If you love garlic, take a look at our garlic croutons!

    Find the full recipe with measurements below.

    How to Make Croutons

    To make croutons from scratch, simply tear or slice bread into small chunks and toss with olive oil, salt, pepper, and, if you’d like to add them, some herbs. Bake the seasoned bread in the oven until crisp. They usually take somewhere between 10 and 20 minutes, depending on how large they are and how fresh the bread is.

    How to Make Croutons: Cubed bread tossed with olive oil, salt, pepper and herbs.

    Ways to Use Homemade Croutons

    You may think that croutons are only for scattering onto salads, but that’s just the start. I love adding them to homemade soups and stews. This tomato soup and this creamy vegetable soup are my favorite.

    Knowing how to make your own croutons is useful around the holidays, especially if you are tasked with making stuffing! In this mushroom stuffing recipe, we start by crisping the bread into croutons before mixing with the remaining ingredients.

    Then, of course, there is the obvious option of adding homemade, perfectly crispy croutons to salads (see our favorite Caesar salad to see it in action).

    Homemade Croutons

    Easy Homemade Croutons

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    Making your own homemade croutons is so easy! They can be made in minutes and made with your favorite herbs and spice blends. Both dried and fresh herbs can be used in this recipe. See the notes section below for our tips.

    Makes 4 cups

    Watch Us Make the Recipe

    You Will Need

    4 cups torn or cubed day old bread, about 1-inch pieces

    3 tablespoons olive oil or melted butter

    Salt and fresh ground black pepper

    1/2 teaspoon to 1 teaspoon dried herbs or 2 tablespoons chopped fresh fine herbs, see notes

    Directions

      1Preheat the oven to 375°F (190°C).

      2Toss the bread with olive oil, a pinch of salt, and a few grinds of black pepper in a medium bowl.

      3Add dried herbs, if using, and toss well. Transfer to a parchment paper-lined baking sheet.

      4Bake, stirring once, until crisp and lightly golden around the edges, 10 to 15 minutes.

      5If using fresh herbs, chop them small and toss them with the croutons after baking while they are still warm.

      6Cool and then store in an airtight bag for 2 to 3 days or freeze for up to 3 months.

    Adam and Joanne’s Tips

    • We typically reach for dried herb blends like Italian seasoning, chili powder (see our homemade chili powder), Za’atar, and Mediterranean/Greek blends. For fresh herbs, try finer herbs like chopped fresh oregano, dill, basil, tarragon, chives, parsley and cilantro. If using woodier herbs like rosemary or thyme, you can toss them in before baking as if they were dried herbs.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    About 1/4 cup
    /
    Calories
    93
    /
    Total Fat
    3.1g
    /
    Saturated Fat
    0.5g
    /
    Cholesterol
    0mg
    /
    Sodium
    231.1mg
    /
    Carbohydrate
    13.6g
    /
    Dietary Fiber
    0.7g
    /
    Total Sugars
    0.8g
    /
    Protein
    2.9g


    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 Quinoa Black Bean Salad Recipe

    Easy Quinoa Black Bean Salad Recipe

    Our quinoa black bean salad is hearty and delicious, thanks to its colorful veggies and bright and zesty dressing. It’s naturally vegan, super simple, and lasts for days in the fridge!

    Black Bean Quinoa Salad

    I’m always so happy when this easy quinoa black bean salad is in our fridge. It’s hearty, packed with plant protein (7g per cup), and tastes amazing. I love it served all by itself or with a bit more protein (my favorites are this easy baked tofu or these roasted shrimp).

    If you are looking for more ways to combine quinoa and beans, try this vegetarian chili or this superfood quinoa salad (it’s packed with veggies, chickpeas, and dried fruit).

    Key Ingredients

    • Quinoa: I cook it from scratch (it takes 10 to 15 minutes). My number one tip for perfectly cooked quinoa is to rinse it thoroughly under cold water before cooking. This removes the natural coating of saponins, which can make the quinoa taste bitter. For more tips, see how to cook quinoa.
    • Black Beans: You can use canned or home-cooked beans in this recipe. If you want to cook them from scratch, here’s our tried-and-true black beans recipe.
    • Veggies: I love the vibrant colors and textures that fresh vegetables bring to this salad. My go-to combination includes juicy tomatoes, crisp red onion, colorful bell peppers, sweet cherry tomatoes, crunchy red cabbage, and corn (when it’s in season). I also like to add a can of diced green chiles for an extra kick, which gives the salad a delicious Southwestern flair. Hatch green chiles are my personal favorite.
    • Dressing: The dressing I use for this black bean and quinoa salad is one of my favorites, especially for grain and bean salads. It starts with a simple apple cider vinegar and freshly squeezed lime juice. You can use either, but combining both creates the most well-rounded and balanced flavor profile. Next, I add some warmth and depth with cumin and chili powder (I highly recommend using a homemade chili powder if you have it). To finish it off, I whisk in a generous amount of olive oil and season to taste with salt and pepper.

    How to Make Quinoa Black Bean Salad

    This quinoa and bean salad is super simple to put together. I make my dressing in the bottom of a big bowl and then toss in the rest of the salad ingredients (quinoa, beans, and veggies).

    Black Bean and Quinoa Salad Ingredients

    This salad is perfect eaten right after making it, or you can store it in the fridge for up to 5 days! Because of this, it’s an ideal make-ahead dish. I love keeping it in the fridge for an easy lunch or dinner throughout the week.

    Thanks to 7 grams of protein and over 5 grams of fiber, it has plenty of sticking power. You can add some extra protein with crumbled feta cheese, grilled chicken, juicy pork chops, pan-fried halloumi cheese, baked tofu, or even a few of these easy chicken nuggets (trust me!).

    Easy Quinoa Black Bean Salad

    Easy Quinoa Black Bean Salad

    • PREP
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    • TOTAL

    Our quinoa black bean salad is hearty and delicious, thanks to its colorful veggies and bright and zesty dressing. Serve it alone or with a bit of extra protein on top. I love baked tofu or roasted shrimp!

    Makes 8 cups

    You Will Need

    For Salad

    1 cup (190g) uncooked quinoa, rinsed (about 3 cups cooked)

    2 cups water or broth, see our chicken broth or veggie broth

    1 (15oz) can black beans, drained and rinsed, or 1 ½ cups cooked black beans

    1/2 cup finely chopped red onion (half small onion)

    1 red bell pepper, finely chopped

    1 cup (150g) cherry tomatoes, halved

    1 cup (100g) finely chopped red cabbage

    2 medium ears corn, kernels cut off the cobs, 1 cup

    1 (4oz) can Hatch green chili peppers, chopped

    Optional: chopped avocado, crumbled feta, or queso fresco


    For Dressing

    3 tablespoons (44ml) apple cider vinegar

    2 tablespoons (30ml) fresh lime juice

    1/2 teaspoon ancho chili powder

    1/2 teaspoon ground cumin

    1/3 cup (78g) extra virgin olive oil

    Salt and fresh ground black pepper

    Directions

      1Combine the rinsed quinoa, water, and 1/4 teaspoon sea salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce to a low simmer and cook uncovered until the quinoa absorbs the liquid for 10 to 15 minutes.

      2Move the saucepan off of the heat and cover for 5 minutes. This extra time allows the quinoa to steam and “fluff up.”

      3Uncover, and then fluff the quinoa with a fork.

      4In a large bowl, whisk the apple cider vinegar, lime juice, 1/2 teaspoon of sea salt, chili powder, cumin, and a pinch of black pepper together. Slowly add the olive oil, whisking until blended.

      5Add the quinoa, black beans, red onion, bell peppers, tomatoes, cabbage, corn, and chili peppers. Toss to combine, and then season to taste with additional salt and pepper as needed.

      6Store in an airtight container in the refrigerator for 3 to 4 days. If the salad seems a little dry after a day or two, add an extra squeeze of lime juice and a slight drizzle of olive oil.

    Adam and Joanne’s Tips

    • Storing: This quinoa black bean salad lasts in an airtight container in the fridge for up to 5 days. Over time, the color from the red cabbage seeps out into the salad (it looks quite pretty).
    • Canned green chili peppers: These are often sold next to salsas in most grocery stores. There are a variety of brands, including Ortega, Old El Paso, and Hatch. When we can find it, we love the Hatch brand.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 cup
    /
    Calories
    235
    /
    Total Fat
    11.5g
    /
    Saturated Fat
    1.7g
    /
    Cholesterol
    0mg
    /
    Sodium
    234.3mg
    /
    Carbohydrate
    28.3g
    /
    Dietary Fiber
    5.6g
    /
    Total Sugars
    3g
    /
    Protein
    7.1g


    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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  • Easy Chicken Enchiladas Recipe

    Easy Chicken Enchiladas Recipe

    This easy chicken enchilada recipe has tender, shredded chicken in a rich, homemade red sauce, all rolled in corn tortillas and baked with bubbly, melted cheese.

    Easy Chicken Enchiladas

    These enchiladas filled with chicken and cheese are the very definition of a delicious, feel-good meal and are guaranteed to be a hit with everyone at the table. This is the kind of Mexican-inspired dinner you’ll want to make again and again.

    If you can’t get enough of this dish, you’re in luck! We also have these green chicken enchiladas made with salsa verde. Or, for a hearty meatless option, be sure to try our veggie enchiladas.

    Key Ingredients

    • Tortillas: Use store-bought or homemade corn tortillas for authentic enchiladas. I love how the corn flavor of the tortillas mingles with the sauce. If you prefer flour, here’s our recipe for flour tortillas.
    • Enchilada Sauce: Use store-bought (I like Hatch) or try one of our homemade sauces. Our authentic red enchilada sauce, which calls for dried chilies, is simple to make and is what we used in our photos. I also love this homemade enchilada sauce, which uses dried spices and chili powder, and takes minutes to throw together.
    • Chicken: You will need cooked and shredded chicken. Use rotisserie chicken, leftover roasted chicken, or cook it using one of these easy methods: stovetop shredded chicken (1 hour), slow cooker shredded chicken (4 to 6 hours), or poached chicken (15 minutes).
    • Cheese: Use mild, melty cheese like Oaxaca cheese, white cheddar cheese, or Monterey Jack.

    Find the full recipe with measurements below.

    Homemade Chicken Enchiladas

    My Tips for Making the Best Enchiladas

    Tip 1: Soften the tortillas. Corn tortillas can crack easily. To make them soft and pliable, you need to warm them up. While you can fry them in oil, I prefer to oven-fry them. Lightly coat the tortillas with oil and bake them until warm. This easy method lets you prepare a large batch at once.

    Softening corn tortillas to make them soft and pliable

    Tip 2: Dip the tortillas in sauce. For an extra layer of flavor, quickly dip the warm tortillas into your enchilada sauce before filling them with the filling.

    Tip 3: Place them seam-side down. Roll your tortillas up as tightly as possible and place them seam-side down in a baking dish. Since the seam is on the bottom, the enchiladas will stay tightly rolled while baking in the oven.

    Tip 4: Finish with more sauce and cheese. Once the enchiladas are in the pan, spoon more sauce on top and add a final layer of cheese. For the best result, bake them covered for 15 minutes, then uncover and bake for another 10 minutes to get that perfect golden crust. Let them cool for a few minutes before serving, and dig in!

    Adding cheese to rolled chicken enchiladas before baking

    Tip 5: More variations. We love this as-written, but don’t be afraid to make it your own! Stir in some pinto beans or sautéed veggies like bell peppers, onions, and zucchini. You can make beef enchiladas by swapping the chicken for shredded beef, or a pork version by using leftover pork carnitas. Finally, for a different flavor, use green enchilada sauce or a homemade salsa verde (made with tomatillos) instead of the red sauce.

    Serving Suggestions

    I love serving these enchiladas with some chopped avocado and fresh cilantro, but there are so many ways to top them. For a little crunch, try scattering some chopped tomatoes, diced onions, diced jalapeños, sliced green onions, black olives, or even shredded cabbage or lettuce over the top.

    To make a complete meal, serve them alongside classic Mexican side dishes. Our Mexican rice and refried beans are perfect for this, as are our creamy black beans. And you can never go wrong with a bowl of homemade guacamole or pico de gallo with a side of homemade tortilla chips!

    Red chicken enchiladas made with homemade sauce

    Easy Chicken Enchiladas

    • PREP
    • COOK
    • TOTAL

    Our chicken enchiladas are easy to make with a simple filling of shredded chicken, cheese, and sauce. Corn tortillas hold up better in this recipe, but if you prefer flour tortillas, use them! You have the option to use store-bought enchilada sauce or use one of our homemade sauces (both linked in the recipe below).

    Makes 12 enchiladas

    Directions

      1Heat oven: Place an oven rack in the middle of the oven and heat to 375°F (190°C).

      2Soften tortillas (for corn tortillas): Line a baking sheet with parchment paper or a silicone baking mat. Place six tortillas on the baking sheet so they lie flat and barely touch each other. Lightly spray or rub both sides of the tortillas with oil. Bake until they are warm, but before they start to crisp, 2 to 3 minutes. Transfer the baked tortillas to a plate lined with a paper towel, and then repeat with the remaining six tortillas.

      3Prepare filling: Add ½ cup of the sauce, the shredded chicken, and 1 ¼ cups of cheese to a bowl, and then toss until the chicken and cheese are well coated.

      4Prepare baking dish: Spread ¾ cup of the sauce down the center of a 13×9-inch baking dish.

      5Dip tortillas: Add ¾ cup of the sauce to a low-sided, wide bowl, and then quickly dip each baked tortilla into the sauce to coat it lightly.

      6Fill and roll: Divide the filling between the tortillas, adding about ⅓ cup of filling. Roll the tortillas up and place them seam-side down into the baking dish. They will be pretty close to each other.

      7Finish and bake: Spoon the remaining sauce over the enchiladas and sprinkle the remaining cheese down the middle. Cover the dish with aluminum foil or parchment paper by tucking the sides and corners. Bake, covered, for 15 minutes. Uncover, then bake another 10 minutes until the cheese is melted and bubbling.

    Adam and Joanne’s Tips

    • Storing: Keep them in an airtight container in the fridge for up to 4 days.
    • Freezing: Let them cool, transfer to a freezer-safe container or freezer-safe bag, and freeze for up to 1 month. Thaw in the refrigerator overnight, then reheat before serving.
    • Make-ahead tips: The sauce and shredded chicken can be made and frozen.
    • Preparing the tortillas: Our method for prepping the tortillas is a little different from other recipes since we use the oven instead of frying the tortillas on the stove. If you prefer to prep the tortillas by shallow frying in oil, you can.
    • The nutrition facts provided below are estimates. We have assumed this red enchilada sauce for the calculations.

    Nutrition Per Serving
    Serving Size
    2 enchiladas
    /
    Calories
    291
    /
    Total Fat
    14g
    /
    Saturated Fat
    5.7g
    /
    Cholesterol
    38.5mg
    /
    Sodium
    292mg
    /
    Carbohydrate
    30.1g
    /
    Dietary Fiber
    5.1g
    /
    Total Sugars
    3.8g
    /
    Protein
    13.7g


    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 Breakfast Burritos Recipe

    Easy Breakfast Burritos Recipe

    author byline

    I love these easy breakfast burritos inspired by Starbucks spinach, feta, and egg white wraps! They are quick to make and can be made ahead of time and kept in the freezer for an easy breakfast another day!

    Easy Breakfast Burritos with Spinach, Eggs, and Feta

    These easy breakfast wraps are inspired by the spinach and feta wraps sold at Starbucks. They are loaded with protein and taste incredible, thanks to flavorful sun-dried tomatoes, spinach, and feta.

    I am such a fan and love making an extra batch to store in the freezer for another day. For more easy breakfast recipes, try our make-ahead breakfast sandwiches or these green chile breakfast quesadillas!

    Key Ingredients

    • Sun-Dried Tomatoes: I love sun-dried tomatoes for this recipe since they are super flavorful and don’t make the burrito soggy. I buy the ones packed in oil and prefer their texture.
    • Spinach: Fresh spinach is perfect, or you can thaw frozen spinach and squeeze it dry.
    • Egg: I use whole eggs (yolks and whites), but you can substitute 100% egg whites for fewer calories.
    • Feta Cheese: I love briny feta and crumble it into these breakfast burritos. Other cheeses are fine, too. Try goat cheese or shredded cheese like sharp cheddar.
    • Tortillas: For the best results, use large flour tortillas. I love homemade flour tortillas when I have time to make them.

    How to Make Breakfast Burritos

    I love how quick these breakfast burritos are to make. You’ll start by warming the sun-dried tomatoes in a skillet, then pour in whisked eggs. Scramble the eggs (here are my tips for scrambled eggs), then stir in the spinach.

    How to Make Breakfast Burritos: Rolling up the eggs in the tortilla

    To assemble these, spoon the egg mixture into the middle of your tortillas, scatter feta on top, and then roll up. To toast the outside, add the tortillas to a hot pan to get a little color and crisp the outside. You can make these in under 15 minutes!

    Easy Breakfast Burritos

    Easy Breakfast Burritos

    • PREP
    • COOK
    • TOTAL

    I love these easy breakfast burritos inspired by Starbucks spinach, feta, and egg white wraps. We make them with whole eggs, but tips for using egg whites are below the recipe. They can be made ahead of time and kept in the freezer for a quick breakfast another day.

    2 Burritos

    You Will Need

    2 teaspoons olive oil

    1/4 cup (70g) sun-dried tomatoes packed in oil, drained and chopped

    1 cup (40g) packed fresh spinach leaves

    4 large eggs, see notes for substituting egg white

    1/4 cup (28g) crumbled feta cheese, 1 ounce

    2 large flour tortillas, 8 inches or larger in diameter

    Salt and fresh ground black pepper

    Directions

    • Make Breakfast Burritos

      • 1Crack eggs into a bowl, add a pinch of salt, and whisk until well blended.

      2Heat the oil in a medium non-stick pan over medium-low heat. Add the chopped sun-dried tomatoes and cook until warm and fragrant, about 30 seconds.

      3Pour the eggs into the skillet and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.

      4Add the spinach leaves, and then change from making circles to making long sweeps across the pan until you see larger, creamy curds and the spinach turns bright green and wilts, about 20 seconds.

      5When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and assemble burritos.

      6Place the tortillas on a flat work surface. Then, spoon half of the egg and spinach mixture down the center of each tortilla. Divide the cheese between each burrito and scatter it over the egg.

      7Fold the sides of the tortillas over the filling, and then tightly roll the end closest to you up and around the filling, pushing any bits that fall out back into the middle of the burrito. Place the burrito seam-side down.

      8For toasted burritos: Heat a medium skillet over medium heat. Place burritos seam-side down into the hot pan and toast until the underside is lightly browned and crisp, 20 to 60 seconds. Rotate the burrito and repeat on all sides.

    • Make Ahead Burritos

      • 1Wrap and refrigerate for up to 3 days, or tightly wrap each burrito individually in foil and then place in a resealable freezer bag or container. Freeze for up to 3 months.

      2To reheat frozen burritos, unwrap the burrito, place it onto a microwave-safe plate, cover it with a paper towel, and microwave for one minute. Flip and microwave for another 1 to 2 minutes, or until the center is hot. Enjoy immediately, or add a crunchy exterior by following the directions for toasted burritos above.

    Adam and Joanne’s Tips

    • Use eggs whites only: Use 6 egg whites or a generous 1/2 cup of egg whites. Using egg whites reduces the calories per burrito to 307 and the total fat to 13.6g.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 Burrito
    /
    Calories
    399
    /
    Total Fat
    22.9g
    /
    Saturated Fat
    6.8g
    /
    Cholesterol
    384.6mg
    /
    Sodium
    839.3mg
    /
    Carbohydrate
    29.2g
    /
    Dietary Fiber
    2.3g
    /
    Total Sugars
    2.3g
    /
    Protein
    19.6g


    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 Coconut Rice Recipe

    Easy Coconut Rice Recipe

    This coconut rice recipe is just as easy to make as plain and is bursting with coconut flavor.

    A bowl of coconut rice

    This coconut rice recipe is one of my family’s favorite rice recipes. It’s right up there with our cilantro lime rice, saffron rice, and Mexican rice. It’s ridiculously simple to make, too!

    I love this coconut-infused rice with Indian and Thai curries like our chicken curry or this easy vegetable curry. It’s also perfect for rice bowls and burritos and is incredible topped with black beans or these sweet and sour meatballs!

    Key Ingredients

    • Rice: I love long-grain Jasmine rice for this recipe. It plumps up beautifully and stays fluffy, and its aromatic fragrance works nicely with the coconut. If you do not have jasmine rice, use another long-grain variety like basmati rice.
    • Coconut Milk: You’ll want to use full-fat coconut milk from a can (or fresh coconut milk if you have access to it). When shopping for canned coconut milk, I shake the can. If I hear lots of liquid, I put it back and find a can that doesn’t sound like much when I shake it. This means it’s full of coconut cream, which will help make the rice taste even more delicious.
    • Salt: I always cook my rice with a bit of salt and do the same for coconut rice.

    Find the full recipe with measurements below.

    How to Make the Best Coconut Rice

    Tip 1: No rinsing required. It might be a surprise, but we don’t rinse our rice for this recipe, especially when using long-grain rice. Of course, we usually do, but in this recipe, if you use long-grain Jasmine rice, you don’t need to. In fact, after testing the recipe for rinsed and unrinsed rice, we found that the unrinsed rice tasted more like coconut.

    Tip 2: Cooking your rice. Making coconut rice is no different from making regular rice. First, combine everything in a saucepan, bring to a boil, reduce the heat to a low simmer, and cover and cook for 15 minutes. After 15 minutes, turn off the heat and leave the pot alone for 10 to 15 minutes so the rice has the chance to steam and absorb any excess liquid.

    Serving Suggestions

    This coconut rice is perfect for almost any dish you would have served with plain rice. It’s perfect in rice bowls, with curries, Thai dishes, stir-fries, and as a side to chicken and fish. Try one of these dishes:

    Coconut Rice

    Easy Coconut Rice

    • PREP
    • COOK
    • TOTAL

    Coconut rice is just as easy to make as plain rice and tastes fantastic! All we need to do is swap half of the water for coconut milk. This coconut rice is perfect for almost any dish served with plain rice. It’s perfect in rice bowls, with curries, Thai dishes, stir-fries, and as a side to chicken and fish.

    *Long-grain rice works best in this recipe. Shorter grain rice tends to be more sticky.

    4 Servings

    You Will Need

    1 cup long-grain Jasmine white rice

    3/4 cup well-stirred full-fat coconut milk

    3/4 cup water

    1/4 teaspoon fine sea salt

    1 scallion, thinly sliced, optional, substitute chopped chives

    Directions

      1Place the rice (we do not rinse the rice), coconut milk, water, and salt in a medium, heavy-bottomed saucepan over medium-high heat.

      2Bring to a boil and cook for one minute. Stir once, turn the heat to low, cover the saucepan with its lid, and cook for 15 minutes.

      3Do not lift the lid. Turn off the heat and let the rice steam for 10 minutes.

      4Remove the lid and fluff the rice with a fork. Serve with sliced scallions.

    Adam and Joanne’s Tips

    • Storing: Cooked coconut rice can be stored in an airtight container in the refrigerator for up to three days or frozen for up to a month.
    • Rinsing the rice: We do not rinse long-grain jasmine rice for this recipe. We made it with rinsed and unrinsed rice and found similar results. If anything, the unrinsed rice tasted more like coconut. If you have medium-grain or short-grain rice, you might consider rinsing it before following our recipe.
    • Sugar: While we prefer coconut rice without sugar, many authentic recipes call for adding 1 to 2 teaspoons. Feel free to add this in step one.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    3/4 cup
    /
    Calories
    253
    /
    Total Fat
    9.4g
    /
    Saturated Fat
    8.1g
    /
    Cholesterol
    0mg
    /
    Sodium
    155.2mg
    /
    Carbohydrate
    38.3g
    /
    Dietary Fiber
    0.6g
    /
    Total Sugars
    0.1g
    /
    Protein
    4.2g


    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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  • Easy White Chicken Chili Recipe

    Easy White Chicken Chili Recipe

    This easy white chicken chili recipe is creamy, flavorful, and comforting. Made with tender chicken, white beans, and a silky broth, it’s the perfect cozy dinner.

    Easy White Chicken Chili

    I’ve always loved a big bowl of classic chili, but this white bean chicken chili is one I return to again and again. It’s cozy and so satisfying, with just the right balance of hearty and fresh.

    What makes this version extra special is the addition of canned green chiles. They are one of my favorite ingredients and add so much flavor to this chicken chili. For more, see our white turkey chili made with ground turkey, beans, and cream cheese.

    Key Ingredients

    • Chicken: Use chicken thighs or breasts for this chili. I usually go with thighs since they turn out soft and tender. If you are short on time, rotisserie chicken or leftover roast chicken works, too (just stir it in near the end).
    • White Beans: Canned or cooked white beans are both great. Great Northern, cannellini, or navy beans are all good choices. You can use other beans, such as pinto or black beans, but I prefer the appearance of white beans in this chili.
    • Canned Green Chiles: I love Hatch green chiles (they come in small cans). Choose mild or hot depending on your taste. If you can’t find them, try a small can of salsa verde or chopped roasted poblano peppers.
    • Onion and Garlic: I’m generous with both in this recipe (and think you should be, too!). Six cloves of garlic add so much flavor.
    • Spices: Ground cumin, onion powder, oregano, salt, and a touch of cayenne or chipotle powder bring this chili to life. No need for regular chili powder, the canned green chiles do the job.
    • Broth: Chicken, turkey, or veggie broth all work well. Use what you have on hand.
    • Corn: I usually make this chili in cooler months, so I use frozen corn. Fresh corn is wonderful when it’s in season, and canned corn works if that’s what you’ve got.
    • Masa Harina or Tortillas: Masa harina (the flour for corn tortillas) thickens the chili beautifully and adds a subtle corn flavor. You can also use chopped corn tortillas and stir them in (they’ll break down in the chili).
    • Cilantro and Lime: I love fresh chopped cilantro and a squeeze of lime at the end. Optional toppings, such as sour cream, shredded cheese, pickled onions, or crushed tortilla chips, make it even better.

    Find the full recipe with measurements below.

    My Tips for Making the Best White Chicken Chili

    Tip 1: Make the flavorful base. This white chicken chili is incredibly easy to prepare. You’ll start with a simple yet flavorful base of sautéed onions, garlic, spices, broth, and canned green chilies.

    Tip 2: Gently cook the chicken. Submerge the chicken in the broth and let it simmer until just cooked through (similar to the method I use for shredded chicken). Cooking it this way keeps the meat tender and juicy.

    Cooking chicken for white chicken chili

    Tip 3: Remove and shred the chicken. Once the chicken is cooked, remove it from the pot, let it cool slightly, then shred. Hold it aside until the chili is ready, so the chicken stays moist when you stir it back in.

    Tip 4: Blend for creaminess. Stir in the beans, then scoop out about a cup of the beans and broth. Blend until smooth, and add the puree back to the pot. This step gives you that silky, creamy texture without adding cream or sour cream.

    Stirring pureed white beans back into white bean chicken chili.

    Tip 5: Finish with masa harina. Just before serving, whisk in a spoonful of masa harina. This is my favorite trick! It thickens the chili slightly and adds a subtle corn flavor that pairs perfectly with the chicken and white beans.

    Serving Suggestions

    This white chicken chili is incredible when served in a big bowl, topped with a spoonful of sour cream, a sprinkle of shredded cheddar cheese, sliced green onions, fresh lime juice, and cilantro. For more toppings, consider a spoonful of guacamole or handful of homemade tortilla chips. I also love a side of homemade cornbread.

    More Chili Recipes

    Easy White Chicken Chili

    Easy White Chicken Chili

    • PREP
    • COOK
    • TOTAL

    White chicken chili is pure comfort food. The base is perfectly spiced and creamy and filled with tender shredded chicken, white beans, green chilies, and corn.

    4 Servings

    You Will Need

    1 ¼ pound boneless, skinless chicken thighs or breast

    2 tablespoons butter or oil

    1 medium onion, finely chopped

    6 medium garlic cloves, minced, about 2 tablespoons

    1 ¼ teaspoons ground cumin

    1 ¼ teaspoons onion powder

    1 teaspoon dried oregano

    1/2 teaspoon fine sea salt

    1/4 teaspoon cayenne or chipotle powder, optional for heat

    2 cups low sodium chicken stock, try homemade chicken stock

    3 (4-ounce) cans mild chopped green chilies

    2 (15-ounce) cans white beans like great northern beans or cannellini beans, drained and rinsed

    1 cup frozen corn

    1 tablespoon masa harina or 1 to 2 small corn tortillas torn into small pieces, optional

    1/2 small bunch cilantro, roughly chopped

    1 lime, juiced, plus more to taste

    Scallions, sour cream, avocado, shredded cheese for serving

    Directions

      1Heat the butter or oil in a large pot (like a Dutch oven). Stir in the onions and cook until softened, about 5 minutes.

      2Stir in the garlic, ground cumin, onion powder, oregano, salt, and cayenne pepper. After one minute, pour in the chicken stock and diced green chilies with their juices.

      3Bring the broth to a simmer, then submerge the chicken into it. Adjust the heat so that the broth is gently simmering around the chicken. Partially cover the pot with its lid and cook until the chicken is cooked through and tender, 25 to 30 minutes.

      4Transfer the chicken to a clean work surface and allow it to cool enough so that you can shred it. Use two forks to shred the chicken into smaller pieces.

      5Adjust the broth to a low simmer and stir in the beans. Use a measuring cup or jug to steal about one cup of beans and broth from the pot, and then pour it into a blender. Blend into a smooth puree.

      6Pour the blended beans back into the pot. Add the shredded chicken and corn, then stir everything together and allow it to reheat.

      7Mix the tablespoon of masa with three tablespoons of water into a smooth paste and stir it into the chili. If you are using corn tortillas instead of masa paste, tear the tortillas into small pieces and stir them into the chili. After a minute or so, the tortillas will disintegrate into the chili.

      8Taste the chili and then adjust with salt, pepper, or cayenne pepper.

      9Remove the chili from the heat and serve with fresh lime, cilantro, and any other chili toppings you love.

    Adam and Joanne’s Tips

    • Storing: This is perfect for making in advance. Store white chicken chili in airtight containers and refrigerate for up to 4 days or freeze for up to 6 months.
    • Canned green chilies: You can buy mild and hot canned green chilies. The one you choose is up to how spicy you enjoy your food. I typically purchase mild and add spice with cayenne pepper or chipotle powder. I love to purchase the Hatch brand.
    • The nutrition facts provided below are estimates. We used 1/2 teaspoon of salt in our calculations and assumed a generous serving (about 1/4 of the pot).

    Nutrition Per Serving
    Serving Size
    1/4 of the pot (4 servings total)
    /
    Calories
    316 Calories
    /
    Total Fat
    10.2g
    /
    Saturated Fat
    4.5g
    /
    Cholesterol
    59mg
    /
    Sodium
    710.7mg
    /
    Carbohydrate
    38.9g
    /
    Dietary Fiber
    9.8g
    /
    Total Sugars
    7.8g
    /
    Protein
    19.9g


    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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  • Garlic Shrimp Scampi Recipe

    Garlic Shrimp Scampi Recipe

    Our shrimp scampi recipe made with garlic, butter, white wine, and lemon feels fancy but is actually super quick and easy. It’s basically the best garlic butter shrimp you’ll ever make.

    Shrimp scampi with a garlic butter sauce

    Shrimp scampi is a true classic, and it comes together in minutes at home. That’s why it’s one of my go-to weeknight dinners. Even if you are starting with frozen shrimp, you’ll have dinner on the table in no time (see my tips for quickly thawing them below).

    We love this garlicky shrimp with toasted bread, but it’s just as good piled over pasta for dinner. For more easy shrimp recipes, try our cilantro lime butter shrimp for a fun twist!

    Key Ingredients

    • Shrimp: Choose fresh, high-quality jumbo or large shrimp for the best texture and flavor. Keep the tails on for presentation or remove them for easier eating. If you have frozen shrimp, see my tip below for quickly thawing them (I do this all the time).
    • Shallots, Garlic, and Red Pepper Flakes: Sautéed in olive oil, these aromatics build the base of our sauce.
    • Fresh Lemon Juice and White Wine: These deglaze the pan to create the classic scampi sauce. The best wine for this is a dry, crisp white such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Since our recipe calls for ½ cup, use a wine you’ll enjoy sipping with the finished dish. A light vegetable broth is a good substitute.
    • Butter and Parsley: You’ll stir these in at the end. They create a silky, garlicky butter sauce that clings to every shrimp.

    Find the full recipe with measurements below.

    Shrimp Scampi tossed with spaghetti

    How to Make the Best Shrimp Scampi

    Tip 1: How to quickly thaw frozen shrimp. If you have fresh or thawed shrimp, skip to the next tip, but if you are like me, you probably have a bag of frozen shrimp in the freezer. This is how we quickly thaw them:

    • Option 1 (the quickest): Add your frozen shrimp to a bowl without a bag, then cover them with cold water (cold is important, don’t use warm or hot). They should take 15 to 20 minutes to thaw. Make sure you change the water a few times (keep it cold) and move the shrimp around occasionally to help them thaw. Note: Don’t leave your shrimp in water for much longer than 30 minutes, as their texture may start to degrade.
    • Option 2: Place the shrimp into a sealed plastic bag (like a ziplock bag), but squeeze out as much air as you can. Fully submerge the bag of shrimp in a large bowl of cold water, flipping the bag a few times, and changing the water every 30 minutes until the shrimp have thawed.

    Tip 2: Pat the shrimp dry. Whether you are starting with fresh or thawed shrimp, make sure you pat them dry with paper towels so they brown in the skillet rather than steam.

    Tip 3: Cook the aromatics. Before cooking the shrimp, add your shallots, garlic, and red pepper flakes to olive oil in a skillet over medium heat. Cook them until the shallots turn soft and smell sweet.

    Tip 4: Cook the shrimp in a single layer. Add your shrimp to the skillet with the aromatics, making sure they are in a single layer (or as close to one as you can manage). This way, every shrimp gets a chance to hit the hot skillet. They will take about 2 minutes per side. Shrimp cook quickly, so keep a close eye on them. Just as they finish, remove them from the pan and set aside so they don’t overcook while you finish the sauce.

    Cooking shrimp in a skillet for shrimp scampi

    Tip 5: Make scampi sauce. Now your skillet will have the aromatics, little bits of shrimp that were left from cooking them, and some liquid (also left over from cooking the shrimp). Let’s build on all that flavor with white wine and lemon juice. Let the sauce simmer and reduce a little, then turn off the heat and swirl in butter to make it a little creamy. Add the shrimp back to the skillet, toss well in the sauce, and enjoy!

    Making shrimp scampi sauce with shrimp on a plate to the side.

    Serving Suggestions

    You can serve this in so many different ways. The first (and probably one of the most loved) is shrimp scampi pasta. To turn our recipe below into a pasta dish, cook about 8 ounces of spaghetti, fresh pasta, or linguini in salted boiling water until al dente, then use tongs to transfer the pasta to the skillet with shrimp and sauce. Toss really well, adding a little starchy pasta cooking water to help it along. If you think it needs it, add a bit more butter and serve! For a lower-carb option, add the shrimp to our garlic zucchini noodles.

    Beyond pasta, I love spooning some of the shrimp and sauce over toasted or grilled bread. Sourdough is perfect, as is focaccia. Or, serve it as is with other light Italian dishes like Caprese salad, Caesar salad, bruschetta, polenta, or our olive oil bread dip.

    More of Our Favorite Shrimp Recipes

    Shrimp Scampi

    Garlic Shrimp Scampi

    • PREP
    • COOK
    • TOTAL

    Shrimp scampi is one of my favorite classic Italian dishes! You can make it in just about 15 minutes, and it works as an appetizer, with toasted or grilled bread, or tossed with pasta.

    4 Servings

    You Will Need

    1 pound fresh or thawed large or extra-large shrimp, peeled and deveined (450 g)

    Salt and fresh ground black pepper

    1 tablespoon olive oil

    4 tablespoons butter, cut into four pieces

    ¼ cup minced shallot, 1 medium

    1 ½ tablespoons minced garlic, about 4 cloves

    ¼ teaspoon red pepper flakes, optional

    ½ cup dry, crisp white wine like Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay, see tips (118 ml)

    1 lemon, cut in half

    ½ cup fresh parsley leaves and tender stems, chopped

    Directions

      1Prepare the shrimp: Place the thawed shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels. Season with ¼ teaspoon of fresh ground black pepper and set aside.

      2Cook aromatics: Heat the olive oil in a skillet over medium heat. Add shallots, garlic, and red pepper flakes. Stir them around the pan and cook until the shallots soften, 1 to 2 minutes. Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side or until pink and opaque. Transfer the shrimp to a plate.

      3Make the sauce: Pour the white wine and the juice from half a lemon into the skillet. Simmer until slightly reduced, about 1 minute. Remove the skillet from the heat. Swirl in the butter and parsley until melted and creamy. Season with additional salt, pepper, or lemon juice to taste. Spoon the scampi sauce over the shrimp and enjoy.

    Adam and Joanne’s Tips

    • Storing: Store leftovers in an airtight container for up to 3 days.
    • Thawing shrimp: See the article for tips on quickly thawing shrimp.
    • Substitute for wine: Use 1/2 cup of chicken broth, vegetable broth, or seafood broth. I also like adding a bit more lemon juice.
    • Shrimp scampi pasta: Use 8 to 12 ounces of dry pasta for 1 pound of shrimp. If, when tossing the pasta into the scampi sauce, it seems dry, add a 1/4 cup to 1/2 cup of the pasta cooking water to thin it out a bit. The starches in the water will also help the sauce to stick to the pasta strands.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    257
    /
    Total Fat
    15.9g
    /
    Saturated Fat
    7.8g
    /
    Cholesterol
    213mg
    /
    Sodium
    301.4mg
    /
    Carbohydrate
    5.6g
    /
    Dietary Fiber
    1.5g
    /
    Total Sugars
    1.4g
    /
    Protein
    24.4g


    AUTHOR:

    Adam 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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