Recipe Professional

Category: Main Dish

  • Maple Soy Glazed Salmon Recipe

    Maple Soy Glazed Salmon Recipe

    This sticky, sweet glazed salmon recipe is about to become your new favorite way to cook salmon.

    Glazed Salmon

    It’s quick to make, really flavorful, and perfect for weeknights or when you want something a little special without much effort. The glaze, made with maple syrup, soy sauce, and hoisin, doubles as a marinade.

    As the salmon bakes, the glaze thickens and caramelizes into a glossy, sticky coating while the fish stays tender and moist inside. I really can’t recommend this enough.

    Key Ingredients

    • Salmon: Any salmon fillet will work, but I especially love baking varieties with a higher fat content, such as sockeye, king, or coho. The extra fat helps the fish stay soft and moist (something I recommend for most of our salmon recipes).
    • Maple Syrup and Brown Sugar: This combination creates the perfect sticky-sweet glaze. I always use pure maple syrup for the best flavor, but honey makes a great substitute if that’s what you have on hand.
    • Soy Sauce: A splash of soy sauce (or tamari for a gluten-free option) seasons things.
    • Hoisin Sauce: Hoisin adds rich, complex flavor. You can use store-bought or our homemade hoisin sauce, made with garlic, ginger, and pantry staples like peanut butter. If you make a batch, save the extra for our hoisin sticky ribs (it’s so good!).
    • Dijon Mustard and Garlic: Dijon mustard adds a little tang that cuts through the sweetness of the syrup, while finely grated garlic melts into the glaze for a bit of spice.

    Find the full recipe with measurements below.

    How to Make Glazed Salmon

    Tip 1: Marinate. If you have the time, this salmon glaze works beautifully as a marinade. I like to mix it up in the morning, pour it over the fillets, and refrigerate it until dinnertime. The flavors soak in, making the salmon even more delicious. That said, if you’re in a rush, don’t worry, it will still be really flavorful without marinating.

    Pouring the salmon glaze over salmon fillets in a baking dish

    Tip 2: Bake the salmon. When you’re ready to cook, this recipe takes just 15 to 20 minutes in the oven, depending on the thickness of your fillets (or a few minutes longer if the salmon is very thick or cold from the fridge).

    Tip 3: Spoon the glaze over the salmon as it bakes. Here’s the secret to that perfectly sticky, sweet top: as it bakes, tilt the pan slightly so the glaze pools in one corner, then spoon it back over the fish. Do this a few times while it’s baking, and you’ll be rewarded with a glossy, caramelized coating that tastes incredible.

    Serving Suggestions

    Serve this delicious salmon with a side of rice, such as our cilantro lime rice or coconut rice, and a side of something green, like ginger green beans or steamed cabbage.

    It’s also fantastic with something fresh and crunchy. Try our broccoli slaw or my new favorite, Napa cabbage salad. I’ve even flaked this over salad for lunch. It’s so delicious!

    More Favorite Salmon Recipes

    Maple Glazed Salmon

    Maple Soy Glazed Salmon

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    This recipe has become a new family favorite! The glaze is sweet, delicious, and a little sticky. Marinating is optional but guarantees the best flavor. Just 30 minutes in the glaze will help, but you can marinate the salmon in the glaze for up to 8 hours.

    4 Servings

    Watch Us Make the Recipe

    You Will Need

    4 salmon fillets, 6 ounces each, preferably skin on

    2 tablespoons hoisin sauce, try our homemade hoisin sauce

    2 tablespoons maple syrup

    1 tablespoon brown sugar

    2 teaspoons soy sauce

    1 teaspoon Dijon mustard

    1 clove garlic, finely grated or minced

    1/4 teaspoon fine sea salt

    Sliced green onion for garnish, optional

    Directions

      1Make the glaze: In a small bowl, whisk together the hoisin sauce, maple syrup, brown sugar, soy sauce, Dijon mustard, garlic, and a pinch of salt until smooth.

      2Marinate (optional): Place the salmon fillets in a shallow dish, zip-top bag, or airtight container. Pour the glaze over the salmon, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.

      3Preheat the oven: When you’re ready to cook, preheat your oven to 400°F (204°C).

      4Bake: Arrange the salmon fillets, skin-side down, in a baking dish. Pour or spoon any remaining marinade over the top. Bake until the salmon flakes easily with a fork, 15 to 20 minutes, depending on thickness. We cook to 125°F (51°C), which means it will be soft, tender, and slightly pink in the center. For a visual cue, look for the flesh to be somewhat opaque.

      5Glaze as it bakes: Every 3 to 5 minutes, tilt the dish slightly to gather the glaze that’s pooled at the bottom and spoon it back over the salmon. This step helps you achieve that beautifully sticky, caramelized finish. Top with sliced green onions and serve.

    Adam and Joanne’s Tips

    • Skin-on: The skin acts as an insulator for the bottom of the fish so that it cooks through perfectly while staying moist. When serving, we gently slide a knife between the skin and the salmon to remove it. It comes away easily.
    • What’s the white stuff? The white stuff around cooked salmon is called albumin. It’s perfectly fine to eat, but since it isn’t the prettiest thing to look at, I quickly scrape it away and spoon a bit more glaze from the bottom of the dish on top.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 (6-ounce) fillet
    /
    Calories
    279
    /
    Total Fat
    8.3g
    /
    Saturated Fat
    1.4g
    /
    Cholesterol
    86.9mg
    /
    Sodium
    513.9mg
    /
    Carbohydrate
    13g
    /
    Dietary Fiber
    0.2g
    /
    Total Sugars
    10.6g
    /
    Protein
    38.3g


    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 Pumpkin Mac and Cheese Recipe

    Easy Pumpkin Mac and Cheese Recipe

    This pumpkin mac and cheese recipe is the ultimate fall dinner! Pumpkin puree makes the cheese sauce extra creamy and delicious.

    Creamy pumpkin mac and cheese

    If you haven’t tried it yet, adding pumpkin puree to mac and cheese is truly delicious. I remember being surprised the first time I tried it, but it makes the sauce silkier, creamier, and just a little bit richer.

    You can use homemade pumpkin puree or canned pumpkin puree. I often turn to this recipe when I have leftover pumpkin from baking a batch of pumpkin scones or making pumpkin spice lattes.

    Key Ingredients

    • Pasta: Choose pasta with nooks and crannies that hold onto the sauce. Elbow macaroni or shells are perfect.
    • Pumpkin: Use pure pumpkin puree (not pumpkin pie mix, which has added spices). Libby’s and Whole Foods 365 are great store-bought options, or try our pumpkin puree recipe.
    • Butter and Flour: These form a simple roux that thickens the cheese sauce once you add the milk.
    • Milk: Whole or reduced-fat milk both work beautifully.
    • Cheese: Sharp cheddar melts really well and has a classic flavor. For the creamiest sauce, grate the cheese yourself rather than using pre-shredded cheese.
    • Extras: A bit of Dijon mustard, black pepper, and nutmeg improves the flavor of the sauce, making the pumpkin mac and cheese incredible.

    Find the full recipe with measurements below.

    My Tips for Making Pumpkin Mac and Cheese

    Tip 1: Start with a roux. Start the sauce by cooking the flour in melted butter until it smells nutty and turns a light golden color. This step creates the base that thickens the milk and gives your cheese sauce a rich flavor. We use the same method when making classic baked mac and cheese and this creamy mac and cheese.

    Tip 2: Make the pumpkin cheese sauce. After whisking in the milk, the mixture will thicken. Stir in your seasonings, pumpkin puree, and most of the cheese. I highly recommend tasting the sauce before adding the pasta. If it seems flat, add a pinch more salt and pepper. The flavor of pumpkin will be there, but it will be subtle. I love it!

    Making the cheese sauce for pumpkin mac and cheese

    Tip 3: Decide how you’ll serve it. For a creamier, looser mac and cheese, serve it straight from the stovetop. For a golden, bubbly topping, transfer to a baking dish, sprinkle on extra cheese, and bake. I love it served both ways!

    Serving Suggestions

    I love richer dishes like this one with something fresh on the side. A crisp green salad with honey mustard dressing, or roasted vegetables like roasted green beans or Brussels sprouts, work really well. I also love this tahini kale and white bean salad!

    For a heartier meal, you can serve it as a side to pork chops, roast chicken, garlic herb roasted turkey breast, or sausages, like beer brats. You can add toppings, too! Consider crumbled bacon or sausage. And of course, a side of garlic bread or focaccia is always welcome.

    Pumpkin Mac and Cheese

    Easy Pumpkin Mac and Cheese

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    My family loves this pumpkin mac and cheese recipe! Pumpkin puree makes a velvety, rich cheese sauce. Use pure pumpkin puree, not the canned mix labeled “pumpkin pie mix,” which has spices added to it. You can also swap pumpkin for another pureed squash, such as butternut squash.

    8 Servings

    Watch Us Make the Recipe

    You Will Need

    1 pound pasta, such as macaroni or shells (450g)

    Salt, as needed

    4 tablespoons unsalted butter (55g)

    1/4 cup all-purpose flour (30g)

    2 cups milk, whole or 2% are best (470ml)

    1 teaspoon Dijon mustard

    1/2 teaspoon fresh ground black pepper

    1/4 teaspoon finely grated nutmeg

    1 cup pure pumpkin puree, try homemade pumpkin puree (227g)

    2 cups grated sharp cheddar cheese, 8 ounces (226g)

    Directions

      1Preheat the oven to 350°F (177°C). Butter a 3-quart casserole dish or spray with nonstick cooking spray.

      2Bring a large pot of salted water to a boil. Cook pasta as directed on the package. (Usually 7 to 10 minutes). Drain.

      3Melt the butter in a large, high-sided pan over medium heat. When it begins to bubble, add the flour. Cook, whisking constantly for 2 to 3 minutes until the butter smells fragrant and nutty. The color of the butter-flour mixture will turn light brown.

      4While whisking, slowly pour in the milk. Continue to cook, whisking constantly until the sauce bubbles and thickens.

      5Reduce the heat to low, and then season the sauce with a 1/2 teaspoon of salt, pepper, nutmeg, and mustard.

      6Add the pumpkin puree and three-quarters of the grated cheese. Stir until the cheese has melted and the sauce is smooth. Taste the sauce for seasoning and adjust with more salt or pepper.

      7Stir the cooked pasta into the sauce until well coated, then spoon into the prepared baking dish and top with remaining cheese.

      8Bake uncovered until golden brown on top, for about 25 minutes. Let stand 5 minutes before serving.

    Adam and Joanne’s Tips

    • Storing: Keep covered in the refrigerator for up to 3 days. To freeze, transfer to a freezer-safe container and freeze for up to 2 months. Bake, covered, in a 350°F oven for about an hour. Or thaw overnight and gently reheat on the stove (if it seems dry, add a tablespoon or two of extra milk).
    • Dutch oven: If you have one, make the sauce in an oven-safe Dutch oven. This way, there is no need to dirty a baking dish. Instead, mix the pasta and sauce in the Dutch oven and bake.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Calories
    474
    /
    Protein
    19g
    /
    Carbohydrate
    57g
    /
    Dietary Fiber
    4g
    /
    Total Sugars
    5g
    /
    Total Fat
    19g
    /
    Saturated Fat
    11g
    /
    Cholesterol
    51mg


    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 Teriyaki Chicken Recipe

    Easy Teriyaki Chicken Recipe

    author byline

    We’re confident that this recipe guarantees some of the best teriyaki chicken you’ll ever make at home!

    Teriyaki chicken on a plate

    Our family used to live in Seattle next to some amazing teriyaki restaurants. We wanted to recreate that authentic flavor using simple, readily available ingredients.

    We use our favorite homemade teriyaki sauce for this dish. It’s made with five simple ingredients and lasts weeks in the fridge. I love serving this over rice with cucumbers tossed in vinegar, but our cilantro lime rice or coconut rice would also be excellent.

    Key Ingredients

    • Chicken: I love boneless, skinless chicken thighs for this recipe since they stay tender but cook quickly. They also soak up the teriyaki flavor beautifully! Skin-on chicken thighs would also be great if you prefer. Chicken breasts are also fine, but as with many of our chicken recipes, I love thighs!
    • Low-Sodium Soy Sauce: I use low-sodium soy sauce as the base of my sauce. It might seem salty at first, but trust me. It’ll blend beautifully with the other ingredients to create a perfectly balanced teriyaki flavor. You can substitute with light tamari with no changes.
    • Sugar: Granulated sugar balances the soy sauce and makes the teriyaki sauce thick and glossy when 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 teriyaki sauce! Use something you’d enjoy drinking. If you can’t find sake, mirin (a sweeter rice wine) works well too. You can swap it in directly or 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, the flavors will mellow as it cooks.
    • Fresh Ginger (optional): I like to grate fresh ginger finely so it melts into the sauce. Ginger adds a bright, spicy note that complements the other flavors beautifully.

    Find the full recipe with measurements below.

    How to Make the Best Teriyaki Chicken

    Tip 1: Use our homemade sauce. The first step to making chicken teriyaki is making our homemade teriyaki sauce. Then, use some of it to marinate the chicken and reduce the rest until it is thick and glossy, which you spoon over as a glaze later. Marinate your chicken for as long as possible (up to 12 hours). Thirty minutes will do, but longer is always better.

    Marinating the chicken

    Tip 2: Broil your chicken. Teriyaki chicken is often cooked on a grill, imparting a smoky char. While you could certainly use an outdoor grill for this recipe, we wanted to make it possible to achieve delicious results indoors. So we use our oven’s broiler! Think of it as an upside-down grill, providing intense heat from above.

    1. Position an oven rack towards the top of your oven, about six inches from the burner.
    2. Put the marinated chicken on a baking sheet and place it under the broiler.
    3. Broil the chicken until it is beautifully browned and starting to firm up, then flip and continue broiling until cooked through.
    4. Stay close to make sure the chicken isn’t burning or smoking too much. You can also spoon or brush extra sauce over the chicken as it cooks, transforming the sauce into a shiny glaze.
    Broiled chicken for teriyaki chicken

    More Chicken Recipes

    Homemade Teriyaki Chicken

    Easy Teriyaki Chicken

    • PREP
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    • TOTAL

    This easy homemade teriyaki chicken recipe rivals my favorite teriyaki restaurants. The chicken is best when marinated for a while, but you can get away with a shorter marinating period if you’re short on time.

    In our recipe, we’ve shared the ingredients to make one batch of teriyaki sauce, perfect for 1 ½ pounds of chicken. We highly recommend making a larger batch of sauce (it’s that good). You can find the instructions for a larger batch in our teriyaki sauce recipe, which makes 2 cups and provides enough sauce for two batches of chicken.

    4 Servings

    You Will Need

    1 ½ pounds boneless, skinless chicken thighs

    1/2 cup (120ml) light soy sauce

    1/2 cup (100g) granulated sugar

    1/4 cup (60ml) sake, see tips

    2 tablespoons (30ml) rice vinegar

    2 teaspoons finely grated ginger, see tips

    Directions

    • Marinate the Chicken

      • 1Combine the soy sauce, sugar, sake, vinegar, and ginger in a small bowl. Stir until the sugar completely dissolves. Transfer 6 tablespoons of the sauce to a resealable plastic bag or container and add the chicken. Marinate the chicken in the refrigerator, turning once, for at least 30 minutes and up to 12 hours.

      2Add the remaining sauce to a small saucepan over medium heat. Bring it to a simmer and cook until the sauce reduces slightly and looks shiny, 3 to 5 minutes. If it reduces too much, add a bit of water to bring it back to a pourable consistency. Cool, and then save this in the refrigerator to use as a sauce for the cooked chicken.

    • Cook the Chicken

      • 1Position an oven rack towards the top, about 6 inches from the broiler. Heat the broiler to high.

      2Line a baking sheet with foil, then arrange the chicken so that the side that would have had skin faces down. Spoon a bit of the marinade with the chicken on top and discard the rest. Broil for 5 minutes. Stay close to the oven to keep an eye on the chicken as it cooks.

      3Flip the chicken, and then spoon or brush juices or sauce pooling on the pan back onto the chicken. Doing this a few times during cooking helps to add a shiny, browned crust to the chicken. Alternatively, you can steal some of the sauce saved for serving to spoon or brush over the chicken.

      4Broil another 5 to 10 minutes or until the outside of the chicken looks brown and caramelized and the inside is cooked through.

      5Meanwhile, reheat the sauce from earlier, adding a bit of water if it seems too thick. (This is the sauce that has not touched raw chicken, not the sauce used to marinate.)

      6To serve, slice the chicken into strips, place onto plates, and drizzle with the warmed sauce. Leftover sauce can be stored in the refrigerator for a few weeks (I like drizzling it over rice and vegetables.)

    Adam and Joanne’s Tips

    • Storing: Keep chicken teriyaki in an airtight container for up to 4 days.
    • Leftover sauce: The reduced teriyaki sauce (not sauce that’s sat with raw chicken) can be stored in the refrigerator for a few weeks. I like drizzling it over rice and vegetables.
    • Broiling the chicken: Depending on your oven, broil times may differ. Keep an eye on the chicken. Move the sheet pan down a rack if it looks like or smells like it is burning. If the chicken is cooking slower than expected, continue to broil until cooked through.
    • Use a grill pan: If you don’t have a broiler an outdoor grill or a grill pan on the stovetop are excellent alternatives. You can also bake the chicken, but you won’t get the same glazed look. That’s okay, though, because the flavor will still be incredible!
    • Ginger: We use a Microplane rasp grater, which helps the ginger to “melt” into the sauce. You can finely mince, but you will be left with bits of ginger in the sauce.
    • 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. Dry vermouth or dry sherry can also work as a substitute. As a last resort, you can leave it out altogether, but keep in mind that this will change the taste of the sauce dramatically (taste the sauce before using it as you may find that without sake/mirin, you will need to adjust with additional vinegar or sugar).
    • Gluten-free: Check that all ingredients are certified gluten-free before using. Specifically, watch out for the soy sauce. You should look for gluten-free tamari.
    • The nutrition facts provided below are estimates. You will likely have leftover sauce, so the actual nutritional data may be less.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe (about 1 1/2 medium thighs)
    /
    Calories
    370
    /
    Total Fat
    7.1g
    /
    Saturated Fat
    1.9g
    /
    Cholesterol
    159.8mg
    /
    Sodium
    1000.9mg
    /
    Total Carbohydrate
    30.9g
    /
    Dietary Fiber
    0g
    /
    Total Sugars
    26.6g
    /
    Protein
    36g


    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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  • Steak Rice Bowls With Tangy Chipotle Sauce

    Steak Rice Bowls With Tangy Chipotle Sauce

    If you love a good steak rice bowl, this one’s a keeper. You get tender taco-seasoned steak, caramelized veggies, and a creamy chipotle sauce that ties it all together.

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

    At A Glance

    • ⏱ Ready In: 40 minutes
    • 🍽 Serves: 4
    • 🌱 Diet: Gluten-free (check your chipotle + toppings)
    • 💪 Nutrition Highlights: High in protein, fiber-rich with beans and veggies
    • 🥕 Main Ingredients: Steak, rice, black beans, corn, avocado, chipotle sauce
    • 🔥 Flavor Profile: Smoky, creamy, tangy, slightly spicy, fresh, and hearty
    • 🧊 Meal-Prep Friendly: Keeps 3–4 days in the fridge, great for batch cooking
    • 🍴 Best Served With: Extra lime wedges, crushed corn chips, fresh herbs

    If you love tacos, burritos and all things Tex-Mex, you will love this steak and rice bowl recipe. It’s one of my go-to meals when I want something satiating, nutritious and with bold flavors. It feels a bit special but is secretly very doable on a weeknight.

    You’ve got juicy, pan-seared steak (can also be chicken or shrimp), sweet caramelized onions and peppers, and my special creamy and tangy chipotle sauce that pulls everything together.

    What makes it stand out is the balance: smoky heat from the chipotle, freshness from the avocado salsa, and a bit of crunch from those corn chips (don’t skip them!). It’s inspired by those classic burrito bowls but with a slightly richer, more homemade feel.

    It’s also one of those meals where everyone can build their own bowl, which is always a win in my house.

    👩‍🍳 You might also like these recipes: garlic butter steak bites, steak and potatoes with chimichurri salsa, arugula steak salad, cumin butter beef steak, or slow cooker steak bites.

    What You’ll Need

    Here is what you’ll need for this saucy chipotle steak and rice bowl recipe. Find the full measurements in the recipe card below.

    For the steak

    • Beef steaks (rump, sirloin, or similar) – main protein, rich and hearty
    • Taco spice blend – adds warmth, smokiness, and depth
    • Salt – helps bring out the natural flavor of the beef
    • Olive oil – for a good sear

    For the rice (not pictured)

    • White or brown rice – your base, fluffy and comforting. You can use pre-cooked rice here
    • Salt – seasons the rice properly (don’t skip this step!)

    For the toppings

    • White onion – turns sweet and jammy when cooked
    • Red bell pepper – adds sweetness and colour
    • Olive oil + salt – helps everything caramelize nicely
    • Avocado – creamy and rich (balances the spice)
    • Tomato – freshness and juiciness
    • Red onion – a bit of bite
    • Cilantro/coriander – bright and herby
    • Lime juice – acidity to lift everything
    • Salt – brings it all together
    • Black beans – fiber + plant protein boost
    • Sweet corn – pops of sweetness

    For tangy chipotle sauce

    • Light mayo – creamy base
    • Chipotle in adobo sauce – smoky heat (this is the star!)
    • Fire-roasted peppers – extra depth and sweetness, you can use roast your own peppers or use the ones from the jar like I do.
    • Semi-dried tomatoes – little bursts of umami and tang, sun-dried tomatoes also work.
    • Garlic – punchy and savory, I like using fresh, but powder will work.
    • Water + salt – to thin and balance.

    Other toppings

    • Cheese (cheddar or/and feta) – salty richness, you pick which cheese you want
    • Lettuce – freshness and crunch
    • Corn chips – texture (trust me, so good here)
    • Extra herbs – optional but worth it, I would usually go for cilantro (coriander)

    How To Make Steak Rice Bowls

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make these steak and rice bowls with my secret chipotle sauce.

    • Cook the rice with salt and set aside.
    • Season steak with taco spice and salt; let it sit at room temp.
    • Blend all chipotle sauce ingredients until smooth and drizzle-ready.
    • Cook onions and peppers in olive oil until soft, slightly charred, and caramelized.
    • Sear steak in a hot pan for 3.5–4 minutes per side, rest, then dice into cubes.
    • Combine avocado salad ingredients in a bowl and toss. Set aside.
    • Assemble bowls: rice → veggies → steak → toppings.
    • Finish with chipotle sauce and crushed corn chips.

    Watch The Video

    Recipe Tips

    • Don’t overcook the steak – medium or medium-rare keeps it juicy. Let it rest before cutting.
    • Slice steak against the grain – even if you cube it, this makes it more tender.
    • Layer your seasoning – a little salt at each stage = better flavor overall.
    • Adjust the sauce heat – add more or less chipotle depending on your spice tolerance.
    • Make it low-carb – skip the rice and serve over lettuce or cauliflower rice.
    • Meal prep tip: store components separately and assemble fresh for best texture.
    • Storage: keeps 3–4 days in the fridge; sauce may thicken—just stir in water.
    • Make-ahead: sauce and rice can be made 1–2 days ahead.

    Serving Suggestions

    I love serving these steak bowls with extra lime wedges and a little sprinkle of fresh coriander right at the end—it just wakes everything up.

    If you’re feeding a crowd, set everything out buffet-style and let people build their own bowls. It’s casual, fun, and everyone gets exactly what they want (always a win). And if you’re like me… keep a little extra chipotle sauce on the side. You’ll want it.

    PS. If you don’t love chipotle sauce, try the same bowl with my cilantro lime sauce.

    💬 If you’ve tried this steak rice bowls with tangy chipotle sauce 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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    If you love a good steak rice bowl, this one’s a keeper. You get tender taco-seasoned steak, caramelized veggies, and a creamy chipotle sauce that ties it all together. Find step-by-step photos and more recipe tips above.

    • Cook rice with salt and set aside.

    • Season steak with taco spice and salt; bring to room temp.

    • Heat oil and cook onions and peppers for 10 minutes on medium-high, then 5 minutes lower heat until caramelized.

    • Blend chipotle sauce ingredients until smooth; adjust water for drizzling consistency.

    • Combine avocado salad ingredients and toss through in a bowl.

    • Heat skillet on high, add oil, and cook steak 3.5–4 minutes per side. Rest 2 minutes, then dice.

    • Assemble bowls with rice, veggies, steak, and toppings.

    • Drizzle with chipotle sauce and finish with crushed corn chips.

    • What cut of steak works best? Rump, sirloin, flank, or strip all work well—just don’t overcook.
    • Can I make this dairy-free? Yes—skip the cheese or use a dairy-free option.
    • Is the chipotle sauce spicy? Mild to medium. Adjust chipotle to taste and sauce heat by adding more or less chipotle depending on your spice tolerance.
    • Can I freeze it? The steak and rice freeze well, but fresh toppings are best added later.
    • No chipotle? Try smoked paprika + a little hot sauce for a similar vibe.
    • Why add acid (lime)? It brightens everything and balances the richness—small detail, big difference.
    • Don’t overcook the steak – medium or medium-rare keeps it juicy. Let it rest before cutting.
    • Slice steak against the grain – even if you cube it, this makes it more tender.
    • Layer your seasoning – a little salt at each stage = better flavor overall.
    • Make it low-carb – skip the rice and serve over lettuce or cauliflower rice.
    • Meal prep tip: store components separately and assemble fresh for best texture.
    • Storage: keeps 3–4 days in the fridge; sauce may thicken—just stir in water.
    • Make-ahead: sauce and rice can be made 1–2 days ahead.

    Calories: 681kcal | Carbohydrates: 74g | Protein: 36g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1524mg | Potassium: 1211mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1828IU | Vitamin C: 63mg | Calcium: 156mg | Iron: 4mg

    Keywords: Tex Mex, steak bowls, burrito bowls, steak and rice recipes, rice bowls

    More Tex-Mex Recipes



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  • Easy Taco Soup Recipe

    Easy Taco Soup Recipe

    My favorite taco soup recipe has ground beef, beans, and simple pantry staples. This easy, one-pot dinner is healthy, hearty, and tastes just like taco night.

    Easy Taco Soup

    You’re looking at about 30 minutes to make our easy taco soup on the stove. It really is one of my favorite cozy weeknight dinners! I’ve even included instructions for how to make it in a slow cooker below. My family loves tacos (see all of our taco recipes as proof), and this soup packs everything we love about taco night into one hearty, flavorful dish.

    Every time we make this taco soup, we’re blown away by how much flavor it has. I know your family will love it just as much as mine does. If you love this taco-inspired soup, check out our chicken tortilla soup and taco salad recipe next, they’re reader favorites!

    Key Ingredients

    • Ground Meat: For this soup, you can use lean ground beef, pork, chicken, or turkey. I especially love using ground pork since it reminds me of our favorite pork tacos.
    • Taco Seasoning: Use your favorite store-bought blend or try our homemade taco seasoning (it has way more flavor than the packets from the store). Making your own seasoning means you can control the salt, spice, and smokiness.
    • Veggies: I love adding onion, garlic, a can of diced green chiles (Hatch brand is my favorite), and a large can of tomatoes. When I have it in the freezer, I toss in frozen corn for extra sweetness and color.
    • Beans: Canned beans bulk up the soup beautifully. I like black beans, pinto beans, kidney beans, or a mix of all three! You can use low-sodium beans and rinse them before adding.
    • Broth: Use a flavorful chicken stock or homemade chicken broth if you have it.
    • Fresh Dill: It might sound unusual for a taco-inspired recipe, but fresh dill adds incredible flavor. Some recipes call for a packet of ranch seasoning, but fresh dill works just fine and adds that ranch flavor.
    • Toppings: Top this simple taco soup with your favorite taco or chili toppings. My family loves avocado or guacamole, sliced jalapeños (or candied jalapeños), and crumbled cotija cheese. I also love adding a bit of crunch with tortilla chips or serving warm corn tortillas on the side.

    Find the full recipe with measurements below.

    How to Make the Best Taco Soup

    Tip 1: Brown the meat first. Start by heating a little olive oil in a large soup pot or Dutch oven. Add your ground meat and cook until nicely browned. Browning adds a lot of flavor and improves the texture. If, after it browns, you notice a lot of fat rendered at the bottom of your pot, you can use a spoon to remove it. Just leave a tablespoon or so for cooking the onions and garlic.

    Tip 2: Add the remaining soup ingredients. When the meat is browned, quickly sauté your onions, then add the garlic and taco seasoning. After a minute or two, the pot smells amazing, which means it’s time to add everything else: a large can of diced tomatoes, green chiles, beans, frozen corn, and your broth. Give it a good stir, and make sure that you take a moment to scrape up any browned bits from the bottom of the pot (that’s where so much flavor hides).

    Taco soup Ingredients

    Tip 3: Simmer for 20 minutes. Bring the soup to a simmer, then reduce the heat and let it bubble gently for 15 to 20 minutes. This gives all the ingredients time to meld into a rich, flavorful soup. If the soup looks too thick, add a little more stock or water until it’s just how you like it.

    Tip 4: Don’t forget the toppings. Ladle the soup into bowls and add your favorite taco toppings. Or, serve the toppings family-style on the table, and let everyone add what they love. We usually set a bowl of tortilla chips, guacamole, and pico de gallo on the table and dig in.

    Our Favorite Variations

    • Make it with chicken: For a lighter version, use ground chicken or shredded cooked chicken instead of beef or pork. If you already have rotisserie or leftover roasted chicken, add it near the end of cooking so it stays juicy. You could even start with shredded Instant Pot chicken or slow-cooker shredded chicken if you’ve made a batch ahead of time.
    • Try it in a slow cooker: To make slow cooker taco soup, brown the ground meat and onions first, then transfer everything to your slow cooker. Add the remaining ingredients and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours. It’s an easy, set-it-and-forget-it dinner that tastes even better the next day.
    • Make it vegetarian: Skip the ground meat and double up on the beans and veggies. We make vegetarian taco soup quite often. We swap the chicken stock for vegetable broth and toss in extra vegetables. I love to add bell peppers, zucchini, chopped sweet potatoes, and shredded cabbage. I recommend quickly sautéing the veggies before adding the stock and tomatoes for even more flavor.
    Easy Taco Soup

    Easy Taco Soup

    • PREP
    • COOK
    • TOTAL

    My family loves this taco soup made with ground meat (beef, pork, chicken, and turkey all work), veggies, and hearty beans. The dill in the recipe is a substitute for store-bought Ranch seasoning (a common ingredient in taco soup). It really does make the soup delicious!

    6 Servings

    You Will Need

    1 pound lean ground meat like beef, turkey, chicken, or pork (450g)

    1 teaspoon olive oil

    1 small onion, chopped

    2 tablespoons taco seasoning, try homemade taco seasoning

    3 cloves garlic, minced

    1 (28 ounce) can whole or diced tomatoes

    1 (4 ounce) can diced green chiles

    2 (15 ounce) cans beans like black beans, pinto beans, or kidney beans

    1 cup frozen corn

    3 cups chicken stock or vegetable broth (709ml)

    2 to 3 tablespoons chopped fresh dill, optional

    Salt and cayenne pepper or hot sauce to taste

    Optional for serving: Avocado or guacamole, diced tomatoes or pico de gallo, shredded or crumbled cheese, shredded lettuce or cabbage, sliced jalapeños, cowboy candy, sour cream, tortilla chips

    Directions

      1Brown the meat: Heat the oil in a large soup pot (or Dutch oven) over medium-high heat. Add the ground meat and cook until browned, about 5 minutes. As the meat cooks, use a wooden spoon to break the meat into crumbles.

      2Cook the onions: Move the browned meat to the side. Add the onions and cook, stirring them around the pot, until they soften, about 5 minutes.

      3Add garlic and spices: Stir in the garlic and taco seasoning and cook until fragrant, about 1 minute.

      4Simmer the soup: Add the tomatoes with their juices, canned chiles, beans, corn, and the stock. Bring to a boil, reduce to a simmer, and cook for 15 to 20 minutes. Use a wooden spoon to break apart the tomatoes as the soup simmers. Stir in the dill.

      5Serve: Taste, then adjust with salt, cayenne pepper, or hot sauce. Serve with your favorite taco toppings.

    Adam and Joanne’s Tips

    • Storing: I actually think it gets better over time! Refrigerate the soup stored in an airtight container for up to 4 days or freeze for up to 3 months.
    • Vegetarian or vegan: Skip the ground meat and use vegetable broth. To bulk up the soup a bit, add extra vegetables. I love to add bell peppers, zucchini, chopped sweet potatoes, and shredded cabbage. I’d brown the veggies before adding the stock and tomatoes for even more flavor.
    • Use a crock pot: To make the soup in a slow cooker, you’ll need a skillet and a slow cooker. Brown ground meat in a bit of oil. Move the browned meat to one side of the pot, add chopped onions and cook, stirring around the skillet, until softened. Add the browned meat, onions, and the remaining soup ingredients to the slow cooker. Stir. Cook on HIGH for 2 to 3 hours or on LOW for 5 to 6 hours.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    360
    /
    Total Fat
    9g
    /
    Saturated Fat
    2.3g
    /
    Cholesterol
    55.8mg
    /
    Sodium
    801.9mg
    /
    Carbohydrate
    43.5g
    /
    Dietary Fiber
    12.4g
    /
    Sugars
    9.5g
    /
    Protein
    28.7g


    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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  • Veggie Stuffed Shells Recipe

    Veggie Stuffed Shells Recipe

    Our family loves this veggie stuffed shells recipe with jumbo pasta shells and a simple ricotta and sautéed vegetable filling.

    Veggie Stuffed Shells

    I’m always game for stuffed shells, and this version made with a cheese and vegetable filling is high on my list. If you’ve been following us for a while, you already know we like to tuck in fresh veggies whenever we can, and this veggie stuffed shells recipe is a great example of that.

    The shells bake on top of a bed of marinara sauce until the cheese is bubbly and melted. It’s a keeper, for sure. If you love veggie-heavy pastas, like me, you may also enjoy this veggie spaghetti or our popular vegetable lasagna.

    Key Ingredients

    • Pasta Shells: I use large dried pasta shells and cook them in boiling water until al dente, then fill them. It’s a good idea to cook a few extra shells than you think you’ll need, as some might tear during boiling. Don’t worry about any leftover or broken shells (they make a tasty snack with extra cheese filling or marinara sauce). You can also swap the shells for manicotti shells or the crespelle we make in our homemade manicotti recipe.
    • Vegetables: I love loading these stuffed shells with vegetables! My go-to combination is mushrooms, bell peppers, spinach, and garlic, sautéed until tender. Feel free to get creative and add your favorite vegetables or swap some out.
    • Cheese: I use whole milk ricotta cheese and Parmesan for a rich and creamy filling. To finish the dish, I top the stuffed shells with mozzarella cheese for a delicious, melty topping. If you’re making vegetarian stuffed shells, omit the Parmesan cheese or use a vegetarian-friendly alternative.
    • Herbs: To make these extra delicious, I mix in lots of fresh basil leaves and a bit of dried oregano.
    • Marinara Sauce: You can use your favorite store-bought jarred pasta sauce or one of our homemade sauce recipes. Try this homemade marinara or this easy pasta sauce.

    Find the full recipe with measurements below.

    Veggie Stuffed Shells

    How to Make Veggie Stuffed Shells

    Tip 1: Cook the shells until al dente. When making stuffed shells, you will need to boil jumbo shells in salted water first. They usually take 8 to 10 minutes. You are looking for them to be tender with a bit of a bite left, not super soft. Once you are happy with them, drain them so they are ready to fill.

    Tip 2: Quickly cook the vegetables. While the shells boil, you can cook mushrooms in a wide, oven-safe skillet. Give them some space and let the first side brown (as we do in this video on how to cook mushrooms). Once the first side is golden brown, stir, then add bell peppers and cook until slightly softened. Finally, stir in a generous amount of spinach and cook until wilted. It all goes quickly and adds so much flavor to the filling.

    Tip 3: Make the ricotta filling. Stir the ricotta cheese, fresh basil (yum), salt, pepper, oregano, and shredded Parmigiano-Reggiano in a bowl. Then, fold in the sautéed veggies. (Remember: if you are making vegetarian stuffed shells, leave the Parmesan out.)

    Making the ricotta filling for stuffed shells

    Tip 4: Prepare the baking dish. I love adding my sauce to the bottom of the baking dish instead of spreading it on top of the shells. This way, the tops of the shells get a little color and crisp up around the edges. By the way, if you use an oven-safe skillet for the vegetables, you can use the same pan for baking. Otherwise, a baking dish will work perfectly.

    Tip 5: Stuff the shells and bake. Fill each cooked shell with a spoonful of the cheese and vegetable mixture, then nestle them into the marinara sauce. Top with cheese for a melty, golden top. Bake uncovered until the sauce bubbles and the cheese is melted and slightly browned.

    Serving Suggestions

    Since there’s a nice assortment of vegetables stirred into the filling, you can view these stuffed shells as a standalone dinner, with no other dishes required. That said, if you’re feeling feisty, we do have several suggestions for what works nicely with them. First, a salad is always welcomed, and I love these shells with something simple like greens tossed in Italian dressing or simple Caesar.

    You can always bump up the veggies on your plate, too. I love this with our roasted broccolini or roasted cabbage (both work nicely when swooped through the sauce). And, my son loves a side of garlic bread, which is also perfect for dipping into the sauce.

    More Stuffed Shells Recipes

    Veggie Stuffed Shells

    Veggie Stuffed Shells

    • PREP
    • COOK
    • TOTAL

    We love these vegetable stuffed shells! If you have one, cook the vegetables in a wide oven-safe skillet. Then, bake the shells in the same pan. If you do not have an oven-safe skillet, bake the shells in a baking dish.

    This filling is enough for about 16 shells. We recommend adding a couple of extra shells to the water, as you might find that one or more shells tear during cooking.

    Makes 16 shells or 4 Servings

    You Will Need

    18 jumbo pasta shells

    4 ounces mushrooms, thinly sliced, about 2 cups sliced

    1 medium bell pepper, chopped

    5 ounces spinach leaves, about 4 cups packed (140g)

    3 garlic cloves, 1 tablespoon minced

    2 cups whole milk ricotta cheese

    3 ounces finely grated parmesan cheese, about 1 cup

    ¼ cup fresh basil leaves, chopped or substitute 1 teaspoon dried

    ½ teaspoon dried oregano

    3 cups marinara sauce, try our homemade marinara sauce

    2 ounces shredded mozzarella cheese, about 1/2 cup

    Fine sea salt and fresh ground black pepper

    Directions

      1Prep: Preheat the oven to 400°F (204°C). Set aside a wide, oven-safe skillet, or if you do not have one, a wide skillet and a large baking dish.

      2Cook the shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook, stirring occasionally, until al dente, about 9 minutes. Drain. Run under cold water to stop the cooking, then drain again.

      3Cook the vegetables: Meanwhile, heat the oil in a wide oven-safe skillet over medium heat. Spread the mushrooms into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes. Stir, then add the chopped bell pepper and cook, stirring occasionally, until the peppers start to soften, about 2 minutes.

      4Pile the spinach leaves into the pan and add the garlic and a generous pinch of salt. Wait about 30 seconds or until the bottom layer of leaves has started to wilt, and then toss the leaves around the pan. As the spinach cooks, keep tossing so that all the leaves have a chance to hit the bottom of the skillet. When the spinach is bright green and mostly wilted, remove the pan from the heat and let the vegetables cool for a minute or two.

      5Make ricotta filling: Combine ricotta, parmesan, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Stir in the vegetables and then taste the mixture. Adjust as needed with more salt or pepper.

      6Make a bed of sauce: If using an oven-safe skillet, pour the marinara into the skillet. If your skillet is not oven-safe, add the marinara to a large baking dish instead.

      7Fill the shells: Spoon 2 tablespoons of the ricotta mixture into each cooked shell, then nestle the filled shell down into the marinara sauce. If you have any cheese mixture left, divide it between the shells or enjoy it with any leftover shells as a cook’s snack.

      8Bake: Slide the skillet (or baking dish) into the oven and bake, uncovered, until the shells are heated through and the cheese is melted on top, about 20 minutes. Remove from the oven and let sit 5 minutes before serving.

    Adam and Joanne’s Tips

    • Storing: Keep leftover shells with the sauce in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven until heated through.
    • Make ahead tips: The shells can be stuffed and arranged in the baking dish or skillet and kept in the refrigerator (covered) for up to a day. You can also freeze them. Wrap them tightly with a layer (or two) of foil and freeze up to three months. Thaw overnight in the fridge and then bake. Or bake from frozen, but expect them to take a bit longer to heat all the way through.
    • Store-bought sauce: One (28-ounce) jar of store-bought marinara sauce has about 3 cups.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    4 shells
    /
    Calories
    596
    /
    Total Fat
    26g
    /
    Saturated Fat
    14.6g
    /
    Cholesterol
    85.1mg
    /
    Sodium
    1504mg
    /
    Carbohydrate
    51g
    /
    Dietary Fiber
    6.3g
    /
    Total Sugars
    9.8g
    /
    Protein
    37g


    AUTHOR:

    Joanne Gallagher

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  • 27 High-Protein Dinners

    27 High-Protein Dinners

    If you’re looking for high-protein dinner recipes that are actually easy, satisfying, and don’t taste like “diet food,” you’re in the right place. Whether your goal is weight loss, muscle building, or just staying full longer (hello, fewer late-night snacks), these meals pack in protein without overcomplicating dinner.

    Jump to: ℹ️ Overview | 🍗 Easy Chicken | 🥩 Beef & Seafood | 🌿 Vegetarian | 🥘 Comfort Food & Meal Prep

    High-protein dinners don’t have to mean plain chicken and broccoli on repeat (thankfully).

    These days, they can look like saucy tacos, cozy pasta bakes, fresh bowls, and hearty vegetarian meals that actually keep you full. The key is building meals around protein-rich ingredients like chicken, beef, fish, tofu, lentils, or beans — then layering in flavor so it still feels like a proper dinner, not “health food.”

    In this roundup, you’ll find a mix of quick weeknight meals, meal-prep options, comfort food favourites, and lighter dinners — all designed to be satisfying, balanced, and easy to make again and again.

    Easy High-Protein Chicken Dinners

    If you need reliable, quick, and protein-packed meals, chicken is your best friend. These recipes are simple enough for weeknights but still have enough flavour to keep things interesting.

    High-Protein Beef & Seafood Dinners

    For something a little heartier, these beef and seafood dinners bring serious flavor and plenty of protein. Think steak, salmon, and saucy dishes that feel a bit more special.

    High-Protein Vegetarian Dinner Ideas

    No meat? No problem. These vegetarian high-protein dinners use lentils, tofu, beans, and dairy to create meals that are filling, balanced, and genuinely satisfying.

    High-Protein Comfort Food & Meal Prep Dinners

    These are the cozy, make-ahead, and crowd-pleasing meals — casseroles, pasta bakes, and bowls that reheat beautifully and make life easier during the week.

    Save These High-Protein Dinners To Pinterest

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  • Chili Butter Head On Shrimp Recipe

    Chili Butter Head On Shrimp Recipe

    This head on shrimp baked with butter and chili paste is incredibly delicious and super easy to make. You’ll have dinner ready in under 20 minutes!

    Head on Chili Shrimp

    If cooking shrimp with heads scare you, don’t let them! They are really easy to cook at home, and they taste incredible, thanks to the shells being left on. As shrimp cook in their shells, they take on even more of a rich, shrimpy flavor, which is why seafood lovers highly covet them.

    Our recipe calls for baking the shrimp in a simple mixture of melted butter, soy sauce, chili paste, and sesame oil.

    Key Ingredients

    • Shrimp: If you can find them, use fresh extra-large head on shrimp (or prawns). If not, use fresh or thawed shrimp without the head.
    • Butter: I use salted butter, but unsalted is fine. If you use unsalted butter, add a pinch of salt to the mixture.
    • Soy Sauce: I use light soy sauce or light tamari. It adds a little funkiness and seasoning.
    • Chili Paste: I love Sambal Oelek. It’s made with crushed raw red chiles, a little vinegar, and salt. It’s sold in most grocery stores. Check the grocery aisle where you’d buy soy sauce, and it should be there. If you can’t find it, Sriracha or Gochujang are good alternatives. I also use sambal oelek when making our spicy garlic ginger edamame.
    • Sesame Oil: I love the flavor of toasted sesame oil. You only need a little bit. It just makes the shrimp more interesting. If you do not have it on hand, you can leave it out.

    Find the full recipe with measurements below.

    How to Cook Chili Butter Head On Shrimp

    I suggested that our recipe calls for a pound of shrimp serves two, but that’s as a dinner portion. These also make an incredible appetizer for entertaining or parties!

    Tip 1: Make our chili butter. You’ll mix melted butter with soy sauce, chili paste, and sesame oil, then toss that with your shrimp. You might find that the butter starts to solidify again (especially if your shrimp are straight from the fridge). Don’t worry too much about it, and spread the shrimp onto a baking sheet.

    How to Make Chili Butter Head On Shrimp: shrimp on a baking sheet.

    Tip 2: Use a high oven temperature. We want to bake our shrimp quickly, so I like to use a high oven temperature, like 400°F. At this temperature, the shrimp will take around 8 minutes. You’ll know when they are done when the shells look bright red and the shrimp feel firm. From there, serve them quickly as they continue to steam in their shells.

    Tip 3: How to eat them. To eat these shrimp, I pull off the heads and suck the juices from inside (it’s really tasty), then I peel the shrimp as usual and eat them as I do peel and eat shrimp.

    More Shrimp Recipes

    Chili Butter Head On Shrimp

    Chili Butter Head On Shrimp

    • PREP
    • COOK
    • TOTAL

    Baking the shrimp in their shells with the head still left on adds more flavor. It also insulates them a little, helping to prevent overcooking. To eat these, rip the head off and suck out any juices from the head (it’s delicious). Then peel the shrimp as usual and enjoy! If you cannot find head-on shrimp or aren’t as much a fan as we are, you can follow this recipe using shrimp without the head. This recipe works well with head-on shrimp and head-on prawns.

    2 Servings

    You Will Need

    4 tablespoons butter, melted

    1 tablespoon low-sodium soy sauce

    1 tablespoon fresh chili paste, like sambal oelek

    1 teaspoon toasted sesame oil

    1 pound large head-on shrimp

    Directions

      1Preheat the oven to 400°F (204°C). Set aside a baking sheet. For easier clean-up, line it with parchment paper or foil.

      2Melt the butter, then stir in the soy sauce, chili paste, and sesame oil.

      3Toss with the shrimp until well coated. If your shrimp are straight from the fridge, the butter might begin to re-solidify. Don’t worry about this.

      4Bake until shrimp shells turn bright red and feel firm, 8 to 10 minutes.

    Adam and Joanne’s Tips

    • Nutritional information provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/2 the recipe
    /
    Calories
    403
    /
    Total Fat
    24.2g
    /
    Saturated Fat
    14.6g
    /
    Cholesterol
    426mg
    /
    Sodium
    654.6mg
    /
    Carbohydrate
    1.1g
    /
    Dietary Fiber
    0g
    /
    Total Sugars
    1.9g
    /
    Protein
    46.4g


    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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  • Arugula Couscous Salad Recipe with Feta

    Arugula Couscous Salad Recipe with Feta

    My arugula salad with couscous, easy lemon vinaigrette, cucumbers, and feta cheese is one of my favorite arugula recipes. It’s unbelievably simple and tastes incredible. Once you try it, you’ll find yourself making it again and again!

    Lemon Arugula Couscous Salad with Feta

    It’s funny how specific recipes sneak their way into your weekly rotation. This arugula and couscous salad has done just that. We make it for dinner, eat the leftovers for lunch, and have served it to friends more times than I can count.

    This arugula salad is simple, fast, and tastes like it came from a fancy restaurant. For more ways to use arugula, see our white bean salad or this fennel and arugula salad. For another salad with couscous, see our easy couscous salad!

    Key Ingredients

    • Arugula: I find it slightly bitter with a peppery bite, so I love it with lemon. Younger arugula tends to be milder, so I usually go for the smaller, young green leaves. If you’re not a fan, substitute it with your favorite tender greens like spinach, bok choy, or baby kale.
    • Couscous: For this recipe, I prefer pearl couscous (also known as Israeli couscous) because it looks like tiny pearls and cooks up like pasta in about 10 minutes in boiling salted water. If you don’t have pearl couscous on hand, regular couscous or your favorite grain or small pasta shapes like quinoa, farro, or orzo will work, too. I also love using pearl couscous in my couscous salad with tomatoes!
    • Cucumber: Seedless cucumbers, like hothouse or Persian cucumbers, are my go-to for salads, but you can definitely use regular peeled garden cucumbers with most of the seeds removed.
    • Feta Cheese: I’m a big fan of briny feta cheese, but if you prefer something different, creamy goat cheese, cotija cheese, or shaved Parmigiano-Reggiano are great substitutes.
    • Easy Lemon Vinaigrette: This lemon vinaigrette is my favorite for fresh salads because it perfectly complements the peppery arugula and briny feta! You’ll need lemon juice, olive oil, honey or maple syrup, basil, salt, and pepper. For an extra boost of lemon flavor, consider adding minced preserved lemon (store-bought or homemade!). I’m currently working on a preserved lemon recipe to share, but in the meantime, you can use my lemon confit, which is equally delicious.

    Find the full recipe with measurements below.

    How to Make Arugula Couscous Salad

    The real trick to this arugula salad is assembling it. Make the lemon vinaigrette while your couscous cooks (which takes 10 minutes).

    How to Make Arugula Couscous Salad: Adding lemon vinaigrette to couscous for the salad

    Then, toss it with the vinaigrette while the couscous is still warm. The warm couscous will soak up all the delicious flavors of the dressing, which makes the salad taste incredible (I use the same trick for potato salad).

    After letting the couscous cool a bit, add the remaining salad ingredients and toss well. I love this easy salad by itself or on the side to lemon baked chicken breasts, my Mom’s lemon dill baked salmon, and our turkey burgers!

    Arugula Couscous Salad with Feta

    Arugula Couscous Salad with Feta

    • PREP
    • COOK
    • TOTAL

    Our arugula salad, made with an easy lemon vinaigrette, pearl couscous, cucumbers, and feta, is crave-worthy. Once you make it, you’ll be itching to make it again. For this salad, we particularly love pearl couscous (often called Israeli couscous). It cooks quickly and gives the salad enough substance to stand on the plate by itself. You can substitute the couscous for pasta, quinoa, or other cooked grains like barley or wheat berries.

    4 Servings (or 6 Small Servings)

    Watch Us Make the Recipe

    You Will Need

    For the Salad

    1 ½ cups dried pearl couscous, about 3 cups cooked

    3 ounces baby arugula or tender salad greens, about 4 cups

    Half of a hothouse (seedless) cucumber, chopped

    2 ounces feta cheese, crumbled, about 1/2 cup


    For the Dressing

    2 tablespoons fresh lemon juice, about 1/2 large lemon

    4 tablespoon extra virgin olive oil

    1/2 teaspoon honey or maple syrup

    1 tablespoon minced preserved lemon, optional

    1 teaspoon dried basil or a handful chopped fresh basil leaves, optional

    Sea salt and fresh ground black pepper

    Directions

      1Bring a medium saucepan of salted water to a boil. Add couscous and cook until tender, 8 to 10 minutes. Drain, then add to a large bowl.

      2Meanwhile, make the lemon vinaigrette. Whisk lemon juice, olive oil, honey, preserved lemon, and basil until it looks thick and blended. Season to taste with salt and fresh ground black pepper (we add a generous pinch of each).

      3Toss the cooked and drained couscous with the dressing, then set aside for 5 minutes, stirring occasionally, until cooled slightly. Finish the salad by adding the arugula, cucumbers, and feta. Toss well, then serve.

    Adam and Joanne’s Tips

    • Storing: The salad will keep overnight in the fridge. As it sits, the arugula may wilt slightly, but still will taste great.
    • Couscous: If you cannot find pearl couscous (also called Israeli couscous), substitute with a regular couscous, small pasta shape such as orzo or cooked grains like quinoa, wheat berries and barley.
    • The nutrition facts provided below are estimates. We assumed 1/2 teaspoon of added salt.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    404
    /
    Protein
    11 g
    /
    Carbohydrate
    49 g
    /
    Dietary Fiber
    3 g
    /
    Total Sugars
    3 g
    /
    Total Fat
    18 g
    /
    Saturated Fat
    5 g
    /
    Cholesterol
    17 mg
    /
    Sodium
    479 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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  • Balsamic Pear Pizza Recipe

    Balsamic Pear Pizza Recipe

    author byline

    I love this sweet and savory pear pizza with mozzarella, onions, and our homemade balsamic glaze. It’s also easy, and you can make it with homemade or store-bought pizza dough!

    Balsamic Pear Pizza

    We love playing around with savory and sweet. This easy pear pizza recipe has a little of both. The pear becomes sweet and tender, onions are savory with thyme, and a simple balsamic syrup adds a pop of flavor. It might sound odd to add fruit to pizza, but trust me, this pizza is delicious!

    This is perfect for an easy weekday dinner since it takes just over 30 minutes. It can even double as an easy appetizer for the next time you entertain (just cut the slices a little smaller). I use my homemade pizza dough to make it, but your favorite store-bought pizza dough will work! For more pizza recipes, see our ultimate cheese pizza, Margherita pizza, and this butternut squash pizza!

    Key Ingredients

    • Pizza Dough: I’ve made this with great success with store-bought and homemade pizza dough. The dough shown in our photos is a generic store-bought dough. When I have the time, I love this homemade pizza dough, but use what you have!
    • Pear: Choose a juicy and ripe pear. Apples are a great substitute if you don’t have access to pears.
    • Onion and Thyme: I saute the onions with olive oil and fresh thyme, which enhances the savory flavors of this pizza. Fennel or shallot would be amazing, too.
    • Mozzarella: I love the block mozzarella for this pizza because it melts so nicely. However, you can substitute fresh mozzarella if you prefer it.
    • Pecans: These are optional, but I love the crunch they add. Walnuts would be really good, too.
    • Balsamic Glaze: You can buy balsamic glaze, so if you have some, use it! If not, our recipe below shares how to make it using plain balsamic vinegar and brown sugar.
    Balsamic Pear Pizza

    Balsamic Pear Pizza

    • PREP
    • COOK
    • TOTAL

    I love this sweet and savory pear pizza with mozzarella, onions, and our homemade balsamic glaze. The balsamic syrup adds a pop of flavor and acid.

    4 Servings

    You Will Need

    1 recipe homemade pizza dough or 12 ounces store-bought pizza dough

    2 tablespoons extra-virgin olive oil

    1 medium onion, thinly sliced

    1 teaspoon chopped fresh thyme

    1 pear

    1 tablespoon lemon juice

    1 cup (113g) shredded mozzarella cheese, 4 ounces

    1/2 cup pecan halves

    1/4 cup balsamic vinegar

    2 tablespoons brown sugar

    Directions

      1Preheat the oven to 400°F (204°C). Spray a rimmed baking sheet with cooking spray.

      2Form the pizza dough into a 15-inch by 10-inch rectangle (it doesn’t have to be exact, just close). Place the dough on a baking sheet and bake for 8 minutes.

      3Meanwhile, add 1 tablespoon of olive oil to a large skillet over medium heat. When the oil is hot, add the sliced onions, thyme, and 1/2 teaspoon of salt. Cook, stirring occasionally, for 3 to 5 minutes or until the onions are translucent and begin to brown around the edges.

      4Core and thinly slice the pear. Sprinkle the lemon juice over the cut pear and toss.

      5Drizzle the remaining tablespoon of olive oil over the baked pizza crust, then scatter the onions, mozzarella cheese, pear slices, and pecan halves on top.

      6Bake the pizza for 6 to 10 minutes until the cheese has melted and starts to bubble.

      7While the pizza bakes, add the balsamic vinegar and brown sugar to a small saucepan over medium heat, then bring to a simmer. Cook for 2 to 3 minutes until thickened to the consistency of a thin syrup.

      8Drizzle the balsamic syrup over the baked pear pizza and serve.

    Adam and Joanne’s Tips

    • Balsamic glaze: Depending on where you shop, you may be able to find a balsamic glaze. If you have this, there is no need to make the balsamic and brown sugar syrup.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    487
    /
    Total Fat
    31.8g
    /
    Saturated Fat
    5.6g
    /
    Cholesterol
    5.1mg
    /
    Sodium
    450.1mg
    /
    Carbohydrate
    38.7g
    /
    Dietary Fiber
    5.1g
    /
    Total Sugars
    12.4g
    /
    Protein
    13.5g


    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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