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Tag: Easy

  • Easy Chicken Broth Recipe

    Easy Chicken Broth Recipe

    This is the easiest homemade chicken broth recipe I’ve made and it tastes like pure chicken.

    Homemade Chicken Broth

    This recipe has quickly become one of my favorites. It’s ridiculously simple to make, and since it starts with a whole chicken, you are left with an incredible broth and a whole cooked chicken at the end.

    You can use the broth to make your favorite soups (chicken noodle soup for me!) and the chicken to make chicken salad or these incredible chicken enchiladas.

    Key Ingredients

    • Chicken: I use a whole chicken to make the broth and gently poach it in cold water with the other ingredients for just over an hour (that’s all!).. We also have this chicken stock recipe, which I love, but it takes much longer (more like 3 to 4 hours).
    • Peppercorns: Pepper has this fantastic ability to make things taste more rounded out and seasoned, which is why it’s a common ingredient when making broth. I use whole peppercorns in this recipe.
    • Garlic: I add 2 garlic cloves that I lightly smash with my knife for a light flavor.
    • Thyme and Bay Leaf: Super classic and delicious, fresh thyme and a bay leaf bring out the pure chicken flavor and make the broth taste well-rounded.

    Find the full recipe with measurements below.

    Tips for Making the Best Chicken Broth

    Tip 1: Use a whole chicken. To make the broth, I place a whole chicken, breast-side-down, in a pot and add the garlic cloves, peppercorns, fresh thyme, a bay leaf, and a bit of salt. I barely cover it with cold water, bring it to a boil, and then reduce it to a simmer. We use a similar method when making the broth for chicken and dumplings.

    A whole chicken in a pot with garlic, herbs, and water.

    Tip 2: Skim your broth. Some scum and foam rise to the top as the water heats up. Skim that off the top using a slotted spoon or a soup skimmer. Then, cover the pot and allow the broth to simmer for an hour and fifteen minutes.

    Tip 3: Strain and store for your favorite recipes. Remove the chicken, and pour the broth through a fine mesh strainer. Now it is ready to use or store your broth in jars for another day. It keeps in the fridge for four days and in the freezer for a few months. We highly recommend using the cooked chicken to make our chicken salad or chicken enchiladas.

    Leftover poached chicken and homemade chicken broth.

    Serving Suggestions

    Since the chicken simmers for just over an hour, it comes out juicy and tender. This is a fantastic bonus to this recipe! You can use the tender cooked chicken for other dishes, like chicken salad, green chicken enchiladas, and more! I especially love it when making our homemade French onion soup.

    For more broth and stock recipes, see our classic chicken stock recipe, which calls for chicken bones from leftover roasted chicken. We also have this incredible chicken bone broth, which we make using our Instant Pot. Finally, for a vegetable option, I love this homemade vegetable broth (it’s so good that I sip it like tea).

    Homemade Chicken Broth in jars

    Easy Chicken Broth

    • PREP
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    This chicken broth recipe has just five ingredients (plus salt and water), starts with one whole chicken, and makes some of the nicest broth we’ve ever made. The broth tastes like pure chicken. Use it in any recipe that calls for broth or stock. It’s delightful.

    This broth keeps in the fridge for up to 4 days and in the freezer for up to 3 months.

    Makes 2 quarts (8 cups)

    You Will Need

    1 whole chicken, 4 to 5 pounds

    5 whole peppercorns

    4 sprigs fresh thyme

    2 garlic cloves, smashed

    1 bay leaf

    1/4 teaspoon fine sea salt, plus more to taste

    Cold water

    Directions

      1Place the whole chicken, breast-side down, in a pot that is just large enough to fit the chicken — we use our 5 ½ quart Dutch oven.

      2Add the peppercorns, thyme, garlic cloves, bay leaf, and 1/4 teaspoon of salt. Barely cover the chicken with cold water — depending on your pot, you will need 7 to 9 cups.

      3Bring to a boil and reduce to a simmer. Use a mesh skimmer or slotted spoon to skim any foam that floats to the surface.

      4Cook at a low simmer, covered with a lid, for 1 hour and 15 minutes.
      Use tongs or two chopsticks tucked under the wings to transfer the chicken to a plate. Allow the chicken to cool and save it for another dish.

      5Ladle the stock through a fine mesh strainer and transfer it to one-quart jars. Use immediately or save for later. Note that this broth may taste light at first but tastes better after cooling in the fridge. Another option is to continue simmering the broth to reduce the flavor further.

      6Refrigerate for up to four days or freeze for up to three months. After the stock has chilled, fat will rise to the surface. We usually leave this, but you can reserve the fat and use it like oil or butter in other dishes.

    Adam and Joanne’s Tips

    • The nutrition facts provided below are estimates. It was difficult to estimate actual numbers for this recipe, but we have done our best.

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


    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 Blueberry Hand Pies Recipe

    Easy Blueberry Hand Pies Recipe

    author byline

    Get ready to fall in love with these easy blueberry hand pies, featuring a jammy blueberry filling wrapped in a perfectly crisp buttery crust. All made simple thanks to store-bought puff pastry!

    Blueberry Hand Pies

    These hand pies filled with blueberries make me smile whenever we make them! My family loves blueberry pie, and the fact that this recipe turns it into a handheld experience is seriously the best! I keep these super easy with store-bought puff pastry, making them a little lighter and airier than if you swap it for traditional pie crust (which is an option, by the way).

    I love fresh blueberries in these pies, but I’ve shared tips for swapping them for frozen blueberries, blackberries, cherries, and strawberries below! For more pie inspired recipes, try our apple pie cupcakes, made with a base of cinnamon roll dough (I know!). Or, for another blueberry recipe, see this easy blueberry crumble!

    Key Ingredients

    • Store-Bought Puff Pastry: Puff pastry is the secret to these easy individual hand pies. It is made with multiple layers of dough separated by butter. When you bake it, the butter puffs and lifts the layers of dough above it. That’s why puff pastry becomes so flaky. I used Pepperidge Farm in the photos, but use what you have available! You can also substitute it with homemade pie crust (no changes necessary).
    • Blueberries: I love fresh blueberries (especially during the summer when they are in season). You can also use frozen berries in our recipe (tips for this are in the recipe). Or substitute for other berries or cherries.
    • Sugar: I don’t like the filling to be too sweet, but I add a little sugar to help make that jammy texture. Granulated sugar or coconut sugar is perfect. If you have some, sprinkle coarse sugar over the dough before baking (or use more granulated sugar).
    • Cornstarch: This thickens the filling nicely. For fresh fruit, use 2 tablespoons to 2 cups of fruit. If you have frozen, increase by 1/2 tablespoon.
    • Lemon Juice, Salt, and Almond Extract: These make our filling taste incredible. I love the almond extract (and also call for it in my homemade blueberry pie), but you can leave it out if you don’t have any on hand.
    • Egg Wash: I love these hand pies with a shiny, golden exterior, so I brush a little egg wash with an egg yolk and cream over them before baking.
    Blueberry Hand Pies

    Easy Blueberry Hand Pies

    • PREP
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    These blueberry hand pies are perfect when you want pie but don’t have the time to make a whole pie! We use store-bought puff pastry dough for these, which makes them extra easy. Before making these, make sure that your puff pastry is thawed according to the package directions. I usually take them out of the freezer and place them into the fridge overnight.

    Makes 8

    You Will Need

    1 (17.3oz) package puff pastry sheets, thawed, 2 sheets puff pastry

    2 cups fresh blueberries

    1/4 cup (50g) granulated sugar

    2 tablespoons (14g) cornstarch

    1 tablespoon fresh lemon juice

    1/8 teaspoon salt

    1/8 teaspoon almond extract, optional

    1 egg yolk

    1 tablespoon cream

    Coarse sugar or extra granulated sugar for topping pies

    Directions

      1Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper or aluminum foil.

      2Prepare blueberry filling: Combine blueberries, 1/4 cup of sugar, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, 1/8 teaspoon of salt, and the optional 1/8 teaspoon of almond extract in a saucepan over medium heat.

      3Cook, stirring often, until the liquid at the bottom comes to a simmer. Reduce the heat to medium-low and cook for 3 to 5 minutes or until it thickens. Transfer to a bowl and let cool to room temperature (to speed this up, stir it occasionally and place into the refrigerator).

      4Make egg wash: Whisk an egg yolk and 1 tablespoon of cream in a small bowl. Set aside.

      5Prepare pie crusts: When the filling is mostly cooled down. Unfold one of the thawed puff pastry sheets on a lightly floured work surface. Roll the pastry sheet into a 12-inch square. Cut into four 6-inch squares. Repeat with the remaining pastry sheet. Transfer pastry squares to the baking sheets.

      6Assemble hand pies: Divide the filling between the pastry squares, placing it onto one-half of each pastry square. Spoon any liquid accumulated on the bottom of the bowl over blueberries.

      7Brush the edges of the pastry with egg wash, fold the half of pastry without filling over blueberries then use a fork to press edges and seal. Brush the tops with more egg wash and top them with a sprinkle of sugar. Cut two 1-inch slits into the top of each pie.

      8Bake pies: Bake for 15 to 20 minutes until golden brown and the filling is bubbling out of the slits on top. (Don’t worry. Plenty of filling is left inside.) Cool the hand pies on baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

    Adam and Joanne’s Tips

    • Storing: Once cool, store the hand pies in an airtight container at room temperature for up to 2 days, in the fridge for up to one week, or in the freezer for up to 1 month.
    • Using frozen blueberries: You can use frozen blueberries in this recipe. Add them frozen, but increase the cornstarch by 1/2 tablespoon (so use 2 ½ tablespoons total).
    • Using cherries, strawberries, or blackberries: Use 2 cups of fresh blackberries, pitted and halved cherries, or chopped fresh strawberries. You may need to increase the sugar by 1 tablespoon for blackberries unless they are very ripe and sweet.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 Hand Pie
    /
    Calories
    396
    /
    Total Fat
    24g
    /
    Saturated Fat
    6.2g
    /
    Cholesterol
    24.1mg
    /
    Sodium
    188.5mg
    /
    Carbohydrate
    40.9g
    /
    Dietary Fiber
    1.8g
    /
    Total Sugars
    10.5g
    /
    Protein
    5.1g


    AUTHOR:

    Joanne Gallagher

    Previous Post: Perfect Ricotta Gnocchi
    Next Post: Homemade Berry Tart

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  • Easy Tzatziki Sauce Recipe

    Easy Tzatziki Sauce Recipe

    This easy tzatziki sauce recipe is unbelievably delicious and super simple to make. It’s a creamy cucumber yogurt dip you can serve with almost anything!

    Tzatziki Sauce with pita and cucumbers

    Tzatziki (pronounced tuh-zee-kee) is a creamy sauce made with yogurt, cucumber, fresh herbs, and garlic. It’s often associated with Greek food, but similar sauces are served throughout the Mediterranean and Middle East. I love to serve it as a sauce, spread, or dip for homemade pita and veggies.

    If this is your first time making it, tzatziki is easy. You don’t need much time or fancy equipment. I love this sauce so much that I’ve also shared this feta tzatziki and this creamy cucumber salad with a dressing inspired by authentic Greek tzatziki.

    Key Ingredients

    • Cucumber: I use thin-skinned cucumbers, such as hothouse, English, or Persian cucumbers. I don’t peel them, and since they are usually seedless, I don’t need to remove any seeds.
    • Yogurt: I use full-fat plain Greek yogurt when making homemade tzatziki sauce. Icelandic-style yogurt will work well, too (you are just looking for a thicker-style yogurt). If you can only find thinner yogurt, add it to cheesecloth and strain it for a few hours, like we do when making homemade labneh.
    • Garlic: The amount of garlic you use is up to you. I use 2 medium cloves, which gives the sauce a strong garlic flavor. Reduce or increase the garlic in your sauce, depending on how much you want to taste it.
    • Olive oil: Adds flavor and a little richness to our sauce.
    • Lemon: I love fresh lemon juice in my tzatziki sauce. It really brings all the ingredients together.
    • Fresh herbs: I’ll never pass up an opportunity to add some fresh herbs, and I absolutely love them in tzatziki. I love fresh dill and fresh mint.

    Find the full recipe with measurements below.

    Tzatziki is a creamy, delicious, and simple sauce made with cucumber, yogurt, and fresh herbs.

    How to Make Tzatziki Sauce

    Tip 1: Grate your cucumbers. You’ll start by grating your cucumber. I use my box grater, which takes less than a minute, or you can use the grater attachment for your food processor.

    Tip 2: Salting the cucumber makes it taste better. Sprinkle salt over the grated cucumber and leave it for 5 minutes. Salting cucumbers like this helps to season them, bump up their “cucumbery” flavor, and pull out excess water, which would inevitably make our sauce too runny.

    Tip 3: Wring out the cucumbers. After 5 minutes of sitting with the salt, place the cucumber in a clean dishcloth or cheesecloth and wring it out. We want the cucumber’s flavor in our tzatziki, but we don’t want all the water that comes with it. By the way, the cucumber water is delicious, so don’t throw it away. I add it to soups, grains, or salad dressings.

    Showing how to make the best tzatziki by wringing excess water out of the grated cucumber

    Tip 4: Let the sauce sit for 10 minutes. Stir the cucumber into the other tzatziki ingredients and let them sit for at least 10 minutes so the flavors meld, making our tzatziki taste incredible.

    Stirring cucumber and herbs into yogurt for tzatziki sauce

    What to Serve with Tzatziki Sauce

    Tzatziki sauce can be served in so many different ways. It can be served alongside other dips like our hummus or baba ganoush with this easy flatbread or homemade pita bread. I also love it with seafood and chicken. Next time you make this lemon dill baked salmon, add a dollop of tzatziki (it will be so good!). Or, try it with our juicy skillet chicken breasts.

    You can also add it to sandwiches and burgers. I love a dollop of tzatziki on these juicy turkey burgers and our homemade veggie burgers! You can also serve it with raw or roasted veggies or this Greek salad!

    Tzatziki is a creamy, delicious, and simple sauce made with cucumber, yogurt, and fresh herbs.

    Easy Tzatziki Sauce Recipe

    • PREP
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    Tzatziki is a creamy, delicious sauce made with cucumber, yogurt, and fresh herbs. Salting and wringing out your cucumbers is the secret to making the best tzatziki sauce. This seasoning makes them taste more cucumbery and removes excess water that would water the sauce down. Use a thick plain yogurt for this (Greek or Icelandic yogurt is perfect).

    Makes about 2 cups

    You Will Need

    2 cups grated cucumber (we love hothouse or seedless cucumbers)

    2 cups plain Greek yogurt

    2 tablespoons extra-virgin olive oil

    1 to 2 medium cloves garlic, minced, depending on how much you love garlic

    2 tablespoons fresh squeezed lemon juice or more to taste

    2 to 3 tablespoons chopped fresh mint and/or dill

    Salt and fresh ground black pepper

    Directions

      1Grate the cucumber and scatter it over a clean dishcloth (or cheesecloth). Sprinkle with 1/4 teaspoon salt. Let sit for 5 minutes.

      2Gather up the corners of the dishcloth and squeeze as much liquid from the grated cucumber as possible. Discard the liquid or save it for another use.

      3In a medium bowl, combine the squeezed cucumber with yogurt, olive oil, garlic, lemon juice, fresh herbs, a pinch of salt, and a pinch of pepper.

      4Set aside for at least 10 minutes, then serve.

    Adam and Joanne’s Tips

    • Storing: Homemade tzatziki lasts in an airtight container in the fridge for 3 to 4 days. It might get runnier as it sits since the cucumbers will continue to release some of their water. Give a good stir before serving.
    • Cucumber water: Save the cucumber water and use in salad dressings, soups, or grains.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    About 2 tablespoons
    /
    Calories
    53
    /
    Total Fat
    3.6g
    /
    Saturated Fat
    1.1g
    /
    Cholesterol
    4.6mg
    /
    Sodium
    85.7mg
    /
    Carbohydrate
    2.2g
    /
    Dietary Fiber
    0.1g
    /
    Total Sugars
    1.7g
    /
    Protein
    3.3g


    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 Shrimp Ceviche Recipe

    Easy Shrimp Ceviche Recipe

    Our favorite shrimp ceviche recipe combines lightly poached shrimp with lime juice, lemon juice, and avocado. It’s fresh, healthy, and delicious.

    Best Shrimp Ceviche

    The moment I learned how to successfully make incredible shrimp ceviche at home, I was hooked. Ceviche is a dish popular throughout the coastal areas of Mexico, Central, and South America. It’s made with raw seafood “cooked” in citrus juices.

    This shrimp turns out incredibly fresh and delicious. It’s happy food! We both love it served with homemade tortilla chips or plantain chips. If you love this, don’t miss our pickled shrimp, which takes a similar approach, but calls for more of a tangy, herb, and lemon flavor profile.

    Key Ingredients

    • Shrimp: Fresh-caught shrimp is best, but since it isn’t always accessible, we’ve adapted this recipe to gently poach store-bought or previously frozen shrimp for safety. Your ceviche will still be excellent! (If you do have access to trustworthy fresh-caught or sashimi-grade shrimp, see the tips section below for how to use them raw.)
    • Citrus: I use a mix of freshly squeezed lime and lemon juice. Bottled juice just doesn’t compare here. Fresh really is best!
    • Red Onion: You can use any onion, but red onion adds beautiful color. If you are sensitive to raw onion, don’t worry, the citrus juice “pickles” the onion slightly, toning down the sharpness.
    • Cucumber: This adds a nice fresh crunch. I recommend peeling it and removing any seeds before dicing so your ceviche doesn’t get watered down. Or use a seedless variety, such as Hot House or Persian cucumbers.
    • Chile Peppers: These add heat. Use as much or as little as you like. In our photos, we used a mix of Jalapeño and Fresno peppers. (Tip: For less heat, remove the seeds and white membrane before mincing.)
    • Cilantro: This adds color and fresh flavor. If you aren’t a fan, feel free to substitute with fresh parsley or just leave it out.
    • Avocado: Optional, but delicious! We stir diced avocado in right before serving so it stays creamy and bright green.

    Find the full recipe with measurements below.

    How to Make Shrimp Ceviche

    Tip 1: Poach the shrimp. It may seem odd, but we lightly poach the shrimp before mixing it with the citrus juices. Authentic ceviche often skips this step, but recipes usually assume you are starting with fresh-caught raw shrimp. Since most of us buy shrimp from the store, we include this extra step for safety (poaching eliminates potential bacteria).

    To do it, bring salted water to a boil, add your shrimp, remove the pot from the heat immediately, and let the shrimp poach until just cooked (2 to 3 minutes, tops). Then, spread the shrimp into one layer on a plate to cool.

    Tip 2: Use a non-reactive bowl. Since there is so much citrus juice in this recipe, use a glass, stainless steel, or ceramic bowl (avoid aluminum or copper).

    Whisk the lime juice, lemon juice, and salt together first so the salt dissolves. Then, add the cucumber, onion, chile peppers, cilantro, and poached shrimp. Since the shrimp is already cooked, you only need to marinate them long enough to pick up that fresh, citrusy flavor. We recommend at least 30 minutes, but no more than 4 hours, or the acidic citrus juices will start to toughen the shrimp.

    Marinating the shrimp with citrus juices for ceviche

    Tip 3: Add avocado right before serving. When you are ready to serve, fold in diced avocado, add some homemade tortilla chips on the side, and dig in!

    Adding avocado to the shrimp just before serving.

    More Shrimp Recipes

    Easy Shrimp Ceviche

    Easy Shrimp Ceviche

    • PREP
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    Our favorite shrimp ceviche combines lightly poached shrimp with lime juice, lemon juice, and avocado. The shrimp are best served the day you make it.

    Makes 6 servings as a light appetizer

    Watch Us Make the Recipe

    You Will Need

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

    1 cup diced cucumber

    ¼ medium red onion, finely minced

    2 chile peppers, deseeded and minced, like Fresno, serrano, or jalapeño

    2 tablespoons chopped fresh cilantro

    ¾ cup freshly squeezed lime juice, from 6 to 7 limes (177ml)

    ¼ cup freshly squeezed lemon juice, from 1 to 2 lemons (60ml)

    1 medium avocado, diced

    Directions

      1Poach the shrimp: Fill a pot with 2 quarts of water and add 2 tablespoons of salt. Bring the water to a boil, add the peeled and deveined shrimp, and immediately remove the pot from the heat. Leave the shrimp in the poaching liquid until just cooked through, 2 to 3 minutes. You can tell when the shrimp is cooked when it’s firm and opaque throughout.

      2Cool the shrimp: Use a slotted spoon to transfer the shrimp to a large plate or baking sheet to cool. (Spreading them out helps them stop cooking faster). When the shrimp are cool enough to handle, remove the tails (if there are any) and chop the meat into bite-sized pieces.

      3Make ceviche: Add the cucumber, onion, minced chile peppers, cilantro, and chopped shrimp to a large, non-reactive bowl (glass, stainless steel, and ceramic bowls are perfect). Pour over the citrus juices and a pinch of salt. Toss well, then press the shrimp down into the liquid as much as possible. Cover and refrigerate for at least 30 minutes and up to 4 hours.

      4Serve: Just before serving, stir in the avocado. Taste and season with salt if necessary.

    Adam and Joanne’s Tips

    • Why we poach the shrimp: Since most of us buy shrimp from the grocery store, we incorporate a quick poaching step to eliminate potential bacteria. It’s a simple safety measure that ensures the ceviche is safe to eat without compromising flavor. However, if you have access to very fresh, high-quality shrimp (like fresh-caught or sashimi-grade), feel free to skip the poaching step!
    • Using raw shrimp: If you have very fresh shrimp, you can skip the poaching step and allow the citrus juices to “cook” the shrimp. Cut the shrimp into small pieces (no larger than ½ inch). Cover the shrimp with the citrus juice. Use enough juice to cover the shrimp and allow them to float freely (this might require a bit more juice than called for in our recipe). If there is not enough juice, the shrimp will cook unevenly. Refrigerate for 30 minutes or until the shrimp is “cooked” through.
    • Using precooked shrimp: You can use precooked shrimp if you prefer, but our method for poaching the shrimp is quick and ensures perfectly cooked, seasoned shrimp.
    • Spicy ceviche: You can leave some or all of the chile pepper seeds or add a few dashes of your favorite hot sauce.
    • Non-reactive bowl: Since we are using citrus juice, use a non-reactive bowl (glass, stainless steel, and ceramic are perfect; avoid aluminum or copper).
    • The nutritional information provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    121
    /
    Total Fat
    4g
    /
    Saturated Fat
    0.6g
    /
    Cholesterol
    121.6mg
    /
    Sodium
    287.8mg
    /
    Carbohydrate
    7.3g
    /
    Dietary Fiber
    2g
    /
    Total Sugars
    1.9g
    /
    Protein
    16.2g


    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 Fried Rice Recipe

    Easy Fried Rice Recipe

    This is the only fried rice recipe you need. It’s incredibly fast, takes less than 20 minutes to make, and tastes even better than takeout.

    Homemade Fried Rice

    When you need a delicious dinner on the table fast, you’ll want this recipe for fried rice in your back pocket. It’s perfect for using up leftovers and cleaning out the fridge, and thanks to my fried rice sauce, it’s really tasty. Plus, you can use the sauce for stir-fries another day. We use it for this shrimp stir fry.

    While this recipe is written for a classic egg and vegetable fried rice, it’s easy to swap the veggies or add extra protein to make it your own. Tips for this are below!

    Key Ingredients

    • Rice: For the best fried rice, use leftover cold white rice. Hot or freshly cooked rice will become mushy. I prefer short-grain or medium-grain rice, such as calrose or jasmine rice. That said, you can use brown rice or quinoa in our recipe below.
    • Aromatics: For restaurant-quality flavor, use fresh garlic, ginger, and green onions. I mince my garlic and use a microplane to grate the ginger.
    • Vegetables: You have leeway when it comes to the veggies. I love carrots, zucchini, and peas. Mushrooms are also lovely, as are broccoli florets.
    • Eggs: I love egg fried rice, so I usually add eggs to this. They are optional, though! When cooking them, I add a dab of butter to add a bit of extra richness.
    • Fried Rice Sauce: When seasoning fried rice, I love using a homemade sauce that combines low-sodium soy sauce with brown sugar and rice vinegar, and toasted sesame oil. It is perfect for this recipe and also great for cooking chicken, shrimp, and tofu.

    Find the full recipe with measurements below.

    Fried Rice

    How to Make the Best Fried Rice

    Tip 1: Start with cold rice. Your best bet is to use leftover rice that’s been in the fridge. If you are sitting there with a craving for fried rice, but no leftover rice, make rice, but then spread it onto a baking sheet and refrigerate for about 1 hour. This will quickly cool it down, and dry it out a bit so it doesn’t turn mushy when you cook it.

    Tip 2: Use a large skillet or wok. A large pan gives you plenty of room to toss ingredients without them falling out. A hot wok is the traditional choice, but your largest skillet will work just as well (a 12-inch skillet is a good bet).

    Tip 3: Give heartier veggies a head start. Fried rice cooks quickly, but to make sure that all the vegetables are perfectly tender, start with hearty vegetables like carrots and broccoli first, giving them 1 to 2 minutes of cooking time before following up with the quicker-cooking veggies.

    Cooking vegetables for fried rice in pan

    Tip 4: Adding the egg. I love the egg in this rice. To add them, push the rice to one side of the pan. Then, scramble your eggs in the empty space. Break them up a bit and stir them into the rice. Easy!

    Adding egg to fried rice

    Tip 5: Add your favorite protein. You can easily add your favorite protein, such as sliced beef, pork, chicken, shrimp, or tofu. Just cook it in the skillet first, transfer it to a plate, and then make the fried rice as directed. Stir the cooked protein back into the skillet with the rice, egg, and veggies at the end.

    More Asian-Inspired Recipes

    Fried Rice on a plate

    Easy Fried Rice

    • PREP
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    • TOTAL

    Our family loves this homemade fried rice. It’s delicious and filling as written, but feel free to add your favorite protein to this, too. Cook it first until mostly cooked, then transfer it to a plate. Finally, stir it into the rice just before cooking.

    The homemade sauce takes this dish to the next level. It’s so much more delicious than just stirring in plain soy sauce. The sauce takes 3 minutes to make, so I highly recommend making a batch! For more ways to use it, see our fried rice sauce recipe.

    Makes 6 cups

    Watch Us Make the Recipe

    You Will Need

    For Fried Rice

    4 cups cold cooked rice (500g)

    3 large eggs

    1 tablespoon avocado oil

    1 tablespoon toasted sesame oil

    6 green onions, thinly sliced, greens and whites separated

    3 cloves garlic, minced

    1 teaspoon finely grated ginger, optional

    2 medium carrots, peeled and diced

    1 medium zucchini, diced

    1/2 cup frozen peas (70g)

    5 to 6 tablespoons fried rice sauce, recipe below

    1 tablespoon butter

    2 teaspoons toasted sesame seeds, optional

    Salt and fresh ground black pepper


    For the Sauce (makes 1 cup)

    3/4 cup low-sodium soy sauce (190g)

    1/4 cup brown sugar (50g)

    2 tablespoons rice vinegar

    1 tablespoon toasted sesame oil

    2 tablespoons mirin, optional

    1/4 teaspoon Chinese five spice, optional

    1 tablespoon sambal oelek chili paste or gochujang, optional

    Directions

      1Make sauce: Add soy sauce, brown sugar, rice vinegar, and sesame oil to a small saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves. If you are adding them, stir in the optional ingredients. You will have leftover sauce; see tips for storing instructions.

      2Whisk the eggs: In a small bowl, whisk the eggs with a pinch of salt until well blended. Set aside.

      3Cook the veggies: Heat avocado oil in a large skillet or wok over medium-high heat. Add the carrots and cook for 2 minutes, tossing occasionally. Next, add the sesame oil, garlic, ginger, green onion whites, zucchini, and peas. Cook for 1 to 2 minutes until fragrant and the zucchini is almost tender.

      4Add the rice and sauce: Lightly season the veggies in the pan with salt and pepper, then add the cold rice to the skillet and cook for 2 to 3 minutes, stirring to break it apart and lightly toast it. Add 5 tablespoons of the sauce and toss to coat all of the ingredients.

      5Cook the eggs: Push the fried rice to one side of the pan. Add the butter to the empty space and pour in the whisked eggs. Scramble the eggs until just cooked through, then stir to combine with the rice.

      6Serve: Taste and season with more sauce, salt, or pepper as needed. Garnish with sesame seeds and the green onion greens before serving.

    Adam and Joanne’s Tips

    • No leftover rice: You can make fresh rice for this recipe. Cook your rice as usual with water, then spread the cooked hot rice into one layer on a large baking sheet. Slide the baking sheet into the fridge for an hour, and you will have firmed up, cold rice that’s perfect for fried rice.
    • Storing leftovers: Transfer the cooled rice to an airtight container and keep it in the refrigerator for up to 3 days. Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge.
    • Storing the sauce: Keep the sauce in an airtight container like a mason jar in the refrigerator for up to one week. Shake before using. Freeze the sauce in ice cube trays, dividing it between the ice cube holes. When frozen, pop them out and add to a freezer-safe container or zip-top bag. Freeze up to 3 months.
    • The nutritional information provided are estimates.

    Nutrition Per Serving
    Serving Size
    1 cup
    /
    Calories
    295
    /
    Total Fat
    10g
    /
    Saturated Fat
    2.8g
    /
    Cholesterol
    98.1mg
    /
    Sodium
    335.1mg
    /
    Carbohydrate
    44.7g
    /
    Dietary Fiber
    1.2g
    /
    Total Sugars
    5.6g
    /
    Protein
    7.9g


    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 Creamy Cucumber Salad Recipe

    Easy Creamy Cucumber Salad Recipe

    I love this creamy cucumber salad made with fresh dill, our simple yogurt dressing, and onions! This tzatziki-inspired summer salad is super simple to make and tastes incredible.

    Tzatziki Cucumber Salad

    This creamy cucumber salad recipe, inspired by our tzatziki sauce, has been on repeat lately. It’s super simple to make, goes with almost anything, and, thanks to the Greek yogurt, is healthy!

    See this easy cucumber salad recipe for a vinegar-based salad, or try our chopped cucumber tomato salad!

    Key Ingredients

    • Cucumber: I prefer thin-skinned cucumbers like Hot House or Persian varieties for this salad. Garden cucumbers are okay, too, but I peel and remove most of their seeds beforehand since they often have thicker skins.
    • Yogurt: I use full-fat plain Greek yogurt for my homemade cucumber salad dressing. Icelandic-style yogurt is a good substitute as long as it’s a thicker variety. If you’d like, you can use sour cream instead, which will give you a more German-style cucumber salad.
    • Vinegar and Lemon: I enjoy adding both red wine vinegar and fresh lemon juice to my dressing. They really enhance the overall flavor of the salad.
    • Garlic: Since fresh garlic is a key ingredient in tzatziki sauce, I add a small clove to this salad for that extra kick.
    • Dill: Dill is a must-have in my cucumber salad! I prefer fresh dill, but dried dill works just as well (I’ve included substitution tips in the recipe).
    • Onion: I love the pop of color that red onion adds to this salad, but feel free to use any onion you have on hand.
    Easy Creamy Cucumber Salad

    How to Make Creamy Cucumber Salad

    When making cucumber salads, I always salt my cucumbers. Think of it as a quick marinade for the cucumbers. Salting makes cucumbers taste better! We do the same thing with tomatoes (see our bruschetta recipe or this cherry tomato salad).

    To do it, toss your cucumber slices with salt in a colander. After 30 minutes, rinse the cucumbers and shake them mostly dry. While you wait for the cucumbers, make the dressing, which also benefits from some extra time.

    For the tzatziki yogurt dressing, combine Greek yogurt with garlic, red wine vinegar, lemon juice, dill, and lots of black pepper. Season with a pinch of salt, then set it aside while the cucumbers sit. Since the dressing contains garlic, the extra 30 minutes give the garlic a chance to flavor the dressing.

    Tzatziki Yogurt Dressing for Creamy Cucumber Salad

    Since we love cucumber and onion salads, we throw in sliced red onion. Like garlic, onion adds flavor, so we add the sliced onions straight to the dressing. This way, while the cucumbers are salting, we take full advantage of the time to infuse as much flavor into the dressing as possible.

    When the cucumbers are ready, toss them with the dressing and onions. You can serve the salad immediately or let it sit in the refrigerator for a day. As the salad sits, it becomes more flavorful, but the cucumbers soften. We’re not too worried about that, but it is something to remember.

    Creamy Cucumber Salad with Greek Yogurt (Tzatziki cucumber salad)

    Easy Creamy Cucumber Salad

    • PREP
    • TOTAL

    My creamy cucumber salad recipe features cucumbers tossed in a creamy, tzatziki-inspired yogurt dressing. Salting your cucumbers for 30 minutes before assembling the salad draws out excess moisture, intensifying their flavor. I highly recommend it!

    Makes about 6 cups

    You Will Need

    1 ¼ pounds cucumber, sliced (2 medium)

    1/2 teaspoon fine sea salt, plus more as needed

    3 tablespoons thick plain Greek yogurt, we use full-fat

    1 tablespoon red wine vinegar

    Juice from 1 lemon wedge

    1 teaspoon finely minced garlic (1 small clove)

    1 tablespoon chopped fresh dill or 1 teaspoon dried dill

    Fresh ground black pepper

    1/2 cup sliced red onion (1 small onion)

    Handful fresh dill and or mint leaves, for serving, optional

    Directions

      1Add the sliced cucumbers to a colander and toss with 1/2 teaspoon salt. Set them aside for 30 minutes in the sink or place them over a bowl to drain.

      2Meanwhile, make the cucumber salad dressing. In a large bowl, stir the yogurt, red wine vinegar, lemon juice, garlic, and chopped dill. Season with a pinch of salt and a generous amount of black pepper.

      3Stir the onions into the yogurt dressing, then set aside until the cucumbers are ready.

      4After 30 minutes of salting the cucumbers, rinse them with cold water. Shake off excess water then add to the dressing.

      5Toss the cucumbers until coated in the dressing. Taste, then season with additional salt and pepper, if needed.

      6Serve with more fresh herbs scattered on top. Serve or keep refrigerated for up to 2 days.

    Adam and Joanne’s Tips

    • Mint is excellent in this salad. We especially love adding torn or whole mint leaves to the salad before serving.
    • The combination of red wine vinegar and fresh lemon makes the salad more interesting, but you can use one or the other if that is all you have.
    • As the salad sits, the cucumbers release some water, which may slightly thin the dressing. This is perfectly fine, as the cucumber water adds another layer of flavor. If the dressing becomes too thin, stir in another spoonful of yogurt before serving.
    • The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

    Nutrition Per Serving
    Serving Size
    1 cup
    /
    Calories
    28
    /
    Total Fat
    0.6g
    /
    Saturated Fat
    0.3g
    /
    Cholesterol
    1.2mg
    /
    Sodium
    200.1mg
    /
    Total Carbohydrate
    5g
    /
    Dietary Fiber
    0.7g
    /
    Total Sugars
    2.4g
    /
    Protein
    1.6g


    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 Roasted Red Pepper Hummus Recipe

    Easy Roasted Red Pepper Hummus Recipe

    My easy roasted red pepper hummus is made with sweet red bell peppers, chickpeas, garlic, and tahini. It’s super simple to make and tastes much better than the hummus you can buy at the store.

    Easy roasted red pepper hummus

    After falling in love with how easy it is to make hummus at home, we’ve been playing around with more of our favorite store-bought hummus flavors. I love roasted peppers, and am excited to share this roasted red pepper hummus recipe with you! It’s creamy, smooth, and so delicious.

    Roasted bell peppers add a smoky sweetness to the hummus. We roast the peppers at home (it’s easy), but if you are short on time, you can use jarred roasted peppers. Serve with veggies, in sandwiches, with pita bread or flatbread.

    Key Ingredients

    • Red Bell Peppers: I roast red bell peppers for this hummus, blend them in, and use them as a topping. If you don’t want to roast your own, most stores sell jarred roasted bell peppers, which also work.
    • Chickpeas (or garbanzo beans): These are the base of this red pepper hummus. You can use canned chickpeas or cook them from scratch. I use both, but homemade chickpeas have a slightly better flavor. If you do cook your own chickpeas and have some leftover, I highly recommend this smashed chickpea salad.
    • Tahini: Use a high-quality, drippy tahini. You can buy it at the store or use my homemade tahini recipe. For more ways to use tahini, try our creamy tahini sauce or this tahini dressing.
    • Lemon: Fresh lemon juice is key to making great hummus.
    • Garlic: I use one small clove, but feel free to add more if you prefer a stronger garlic taste.
    • Ground Cumin and Salt: These two spices enhance the flavor of the hummus, and the cumin adds a bit of extra richness and spice.
    • Olive oil: Olive oil gives hummus a rich and smooth texture.

    Find the full recipe with measurements below.

    How to Make Roasted Red Pepper Hummus

    You asked for more hummus recipes, so here we go. Adding roasted bell peppers to hummus is one of my favorite ways to spice it up. If you’ve seen our original hummus recipe, you know that making the best hummus at home is easy. This red pepper hummus recipe is simple. We’ve added two roasted red peppers to our original recipe.

    I roast the peppers myself (although store-bought roasted peppers will do the trick). To roast peppers for this hummus, I remove the core and cut my peppers into a few flat pieces so they don’t roll around on me. Then I place them, skin-side up, onto a baking sheet, slide them under the broiler, and broil until the pepper skin chars.

    It only takes 10 minutes to roast the peppers. Then, I add them to a resealable plastic bag or a bowl covered with plastic wrap and set them aside. They steam a little, which helps the skin pull away from the pepper, making it extra easy to peel. You can see how easily it peels away in the photo below.

    How to roast peppers for hummus

    When you have roasted red peppers, you can make your hummus. I use a food processor and blend my tahini and lemon juice first, which helps to cream the tahini and lemon juice, guaranteeing the creamiest homemade hummus.

    Whipped tahini and lemon juice for hummus

    Then, I blend in olive oil, garlic, cumin, salt, and the chickpeas. When all chickpeas have been added, I add my roasted red peppers and blend until smooth. At this point, the hummus is usually a bit thick, so I drizzle in a bit of cold water or aquafaba. Then it’s ready to serve! I love saving some of the roasted pepper for chopping and placing it on top so everyone knows they are about to dig into red pepper hummus.

    Easy red pepper hummus

    Ways to Serve Red Pepper Hummus

    I love serving this red pepper hummus with a variety of veggies. Sliced carrots, celery, cucumber, radishes, snap peas, cauliflower, and even roasted broccoli are perfect for dipping. It’s also amazing with homemade bread. I especially love this homemade pita bread or this quicker no-yeast flatbread.

    We often make hummus bowls and fill a bowl with salad greens, some cooked quinoa (here’s my quinoa recipe), hummus, some homemade labneh or feta cheese, and a drizzle of tahini sauce.

    Easy red pepper hummus made with sweet red bell peppers, chickpeas, garlic, and tahini.

    Easy Roasted Red Pepper Hummus

    • PREP
    • COOK
    • TOTAL

    I love this roasted red pepper hummus so much. When we first figured out how to make hummus, we were shocked at how easy (and fast) it was. In this recipe, we’ll blend in roasted red peppers and serve the hummus with more on top. The recipe includes instructions for roasting the peppers, but you can substitute them with jarred roasted peppers.

    Makes 6 Servings or 1 1/2 cups

    Watch Us Make the Recipe

    You Will Need

    2 red bell peppers or substitute 3/4 cup chopped jarred roasted peppers

    1 (15-ounce) can chickpeas or 1 ½ cups (250g) cooked chickpeas

    1/4 cup (60ml) fresh lemon juice, 1 large lemon

    1/4 cup (60ml) tahini, see homemade tahini recipe

    1 small garlic clove, minced or finely grated

    2 tablespoons extra virgin olive oil, plus more for serving

    1/2 teaspoon ground cumin

    Pinch cayenne pepper, optional

    2 to 3 tablespoons (30 to 45ml) water or aquafaba

    Salt to taste

    Directions

    • Roast Peppers

      • 1Move an oven rack so that it is about 5 inches from the broiler. Turn the oven broiler on.

      2Remove the core of the peppers, then cut them into large, flat pieces.

      3Arrange pepper pieces, skin-side up, on a baking sheet. Broil for 5 to 10 minutes until the pepper skin has charred.

      4Add peppers to a resealable plastic bag, seal it, and then wait 10 to 15 minutes until cool enough to handle. (Or, add the peppers to a bowl and cover it with plastic wrap.)

      5Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish, then roughly chop the rest.How-to-Roast-Peppers-Step-2

    • Make Hummus

      • 1In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.How to Make Hummus-Recipe-Step-1

      2Add the olive oil, minced garlic, cumin, cayenne, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.

      3Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.

      4Add the roughly chopped roasted peppers, saving 1 to 2 pieces for use as a garnish. Process until smooth.

      5The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency. Taste and adjust as needed.

      6Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers.

      7Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.

    Adam and Joanne’s Tips

    • How to cook dried chickpeas: Use canned or home-cooked chickpeas for this recipe. To see how we cook dried chickpeas, see our simple tutorial here. We have included three methods, including in the slow cooker.
    • Aquafaba is the starchy liquid in a can of beans (or the bean cooking liquid). You can use this instead of water in the last step of the recipe. Before using, taste it to see how salty it is. If it is salty, hold some of the salt in the ingredient list back, and then season to taste after adding the aquafaba. See our deep dive into aquafaba here.
    • Blender: A food processor is best for making hummus, but a high-powered blender will work. Be sure to scrape the sides down a few extra times as you make it.
    • Tahini & lemon juice are not creaming: Depending on your food processor, the blade might not come into contact with the tahini and lemon juice. You need to increase the amount of liquid in the food processor, so add the olive oil. If they still do not cream, add a tablespoon of cold water.
    • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

    Nutrition Per Serving
    Serving Size
    1/4 cup
    /
    Calories
    168
    /
    Total Fat
    11.1g
    /
    Saturated Fat
    1.5g
    /
    Cholesterol
    0mg
    /
    Sodium
    279.9mg
    /
    Carbohydrate
    14.2g
    /
    Dietary Fiber
    3.8g
    /
    Total Sugars
    3.5g
    /
    Protein
    4.9g


    AUTHOR:

    Adam Gallagher

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  • 50 Easy Summer Dinner Ideas

    50 Easy Summer Dinner Ideas

    If you’re searching for fresh and easy summer dinner ideas, you’re in the right place. When the weather heats up, nobody wants heavy meals or long cooking times—just simple, delicious food that keeps things light and satisfying.

    Jump to: ℹ️ Overview | 🌿 Light & Fresh | 🍽️ Easy Weeknight Meals | 🔥 Grilled & BBQ | 🧊 No-Cook & Cold Dishes | 🍳 One-Pan & Minimal Cleanup Meals

    Summer dinners just hit different. Longer days, better produce, and a lot less patience for anything complicated. So I keep things simple, fresh, and full of flavor—without standing over a hot stove.

    This roundup is all about easy summer dinners: quick skillet meals, grill-friendly favorites, light but satisfying salads, and a few no-cook options for those really hot nights. Think fresh, vibrant, and actually filling—no sad side dishes here. Whether you’re cooking for family or just trying to get something decent on the table, you’ll find plenty to work with.

    Light & Fresh Summer Dinner Recipes

    These are the meals I reach for when I want something satisfying but not heavy. Think fresh veggies, bright flavors, and dinners that won’t leave you needing a nap right after.

    Italian Chopped Salad

    Cooked & Loved recipe: This Italian chopped salad is crisp, colorful, and packed with all those classic flavors that just work together. It’s the kind of salad that actually feels like dinner, not a side.

    Mediterranean Pasta Salad

    Cooked & Loved recipe: A fresh, herby pasta salad loaded with Mediterranean flavors that hold up well for dinner or leftovers. It’s simple but always hits the spot.

    Surf & Turf Salad

    Cooked & Loved recipe: A fun mix of steak and seafood that turns a simple salad into something special. Great for when you want something fresh but still a bit indulgent.

    Tomatillo Beans

    These tomatillo beans sound tangy, cozy, and perfect with rice or tortillas. It’s simple comfort food with a bright twist. Recipe from Justine Snacks.

    Easy Weeknight Summer Meals

    Quick, low-effort, and realistic. These recipes are perfect for busy evenings when you want a proper meal without spending ages in the kitchen.

    Chicken Rice Bowls

    Cooked & Loved recipe: These chicken rice bowls are simple, customizable, and perfect for busy nights. I love how you can mix and match toppings depending on what’s in the fridge.

    Lemon Zucchini Pasta

    Cooked & Loved recipe: Light, zesty, and full of fresh zucchini, this lemon zucchini pasta feels just right for summer dinners. It’s quick but still tastes thoughtfully put together.

    Mediterranean Salmon Bowls

    Cooked & Loved recipe: These salmon bowls are fresh, colorful, and packed with Mediterranean flavors that are hard to get tired of. Great for a balanced, no-fuss meal.

    Big Mac Salad

    Cooked & Loved recipe: All the flavors of a classic burger but in a lighter, salad-style version. It’s a fun way to keep things fresh without giving up comfort food vibes.

    Ground Beef Taco Bowls

    These taco bowls are hearty, customizable, and great for feeding a hungry crew. I like how easy they are to throw together on a weeknight. Recipe from Eat With Clarity.

    Bourbon Chicken

    Cooked & Loved recipe: Sweet and savory bourbon chicken that’s perfect over rice for an easy dinner. It’s one of those meals that feels like takeout but made at home.

    Grilled & BBQ Dinner Ideas

    If the grill is already out, we might as well use it. These recipes are all about bold flavors, simple prep, and that slightly smoky goodness that just screams summer.

    Grilled Fish Tacos

    Cooked & Loved recipe: These grilled fish tacos are light, fresh, and made for warm evenings when you want something easy but still full of flavor. They’re simple, satisfying, and always a crowd-pleaser.

    Steak Rice Bowls

    Cooked & Loved recipe: These steak rice bowls are hearty, simple, and easy to pull together for a satisfying dinner. Perfect when you want something filling without overthinking it.

    Pork Kabobs

    Cooked & Loved recipe: These pork kabobs are great for grilling nights when you want something easy to prep and cook. They’re simple, flavorful, and perfect for sharing.

    Lamb Kabobs (Souvlaki)

    Cooked & Loved recipe: These lamb kabobs have that classic souvlaki feel—simple, herby, and perfect off the grill. Great with a side salad or tucked into wraps.

    Grilled Salmon Salad

    This grilled salmon salad feels fresh, balanced, and perfect for a lighter BBQ dinner. It’s the kind of meal that leaves you full but not weighed down. Recipe from Feasting at Home.

    Guacamole Steak Salad

    Steak and guacamole together make this salad feel extra satisfying while still keeping things fresh. It’s a fun, hearty twist on a classic summer salad. Recipe from What’s Gaby Cooking.

    No-Cook & Cold Summer Dishes

    For those days when it’s just too hot to deal with cooking. These meals are fresh, cooling, and surprisingly filling—no oven required.

    Tuna Pasta Salad

    Cooked & Loved recipe: This tuna pasta salad is creamy, filling, and perfect for those nights when you don’t want to turn on the stove. It’s simple but always reliable.

    Grinder Salad

    Cooked & Loved recipe: This grinder salad has all the bold flavors of a deli sandwich in a lighter, salad-style version. It’s fun, hearty, and super satisfying.

    Sesame Noodles

    These sesame noodles are creamy, nutty, and perfect served cold on a hot day. It’s the kind of dish that tastes even better after sitting a bit. Recipe from The Food Charlatan.

    One-Pan & Minimal Cleanup Meals

    Because fewer dishes = happier evenings. These recipes keep things simple with easy prep and quick cleanup—perfect for laid-back summer nights.

    Garlic Butter Shrimp Boil

    This shrimp boil is buttery, garlicky, and made for sharing. It’s a fun, casual dinner that feels a little special without much effort. Recipe from Pinch of Yum.

    Coconut Cod

    This coconut cod sounds light, flavorful, and perfect when you want something a little different but still easy. It’s fresh with a hint of richness. Recipe from Feasting at Home.

    Tomato Basil Risotto

    This tomato basil risotto is simple, cozy, and full of classic flavors. It’s a nice way to slow things down a bit while still keeping ingredients minimal. Recipe from Justine Snacks.

    Save These Summer Dinner Ideas To Pinterest

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  • Easy Cacio e Pepe Recipe

    Easy Cacio e Pepe Recipe

    This is our absolute favorite cacio e pepe recipe. Make this restaurant-worthy pasta with a silky cheese and black pepper sauce in 15 minutes!

    Homemade Cacio e Pepe

    Cacio e pepe, which translates to “cheese and pepper,” is the perfect dish for a cozy night in, and I promise you’ll be amazed by how something so simple can taste so unbelievably delicious. When visiting Rome, Italy, this was Adam’s favorite dish to order. It’s simple, but so good with a velvety, rich sauce that isn’t at all heavy.

    This classic Roman pasta is the perfect weeknight meal! For another classic pasta, we also love this recipe for pasta carbonara made with egg yolks.

    Key Ingredients

    • Pasta: For a traditional cacio e pepe, you’ll want a hearty, long pasta. Tonnarelli, spaghetti, and bucatini are all great choices. (We used bucatini for the photos in this post.) Tonnarelli is similar to spaghetti but has a square shape instead of a round one. Bucatini is similar, too, but it has a cylindrical shape with a hole down the middle, making it perfect for holding onto the sauce. Short pasta shapes work, but choose something that holds onto sauce easily, like rigatoni. For homemade, see our fresh pasta recipe.
    • Pecorino Romano Cheese: This classic, Italian aged sheep’s milk cheese is a must-have for an authentic cacio e pepe. It’s similar to Parmigiano-Reggiano but has a sharper, saltier, and more grassy flavor. You can typically find it right next to the parmesan in the cheese section. While you can use Parmigiano-Reggiano as a substitute, your sauce won’t have the same classic, bold flavor. Skip pre-grated cheese for this recipe (it won’t melt as well).
    • Black Pepper: The name of the dish literally means “cheese and pepper,” so a generous amount of black pepper is essential. For the best flavor, use freshly ground pepper. A coarser grind works really well, adding a bit of texture and a spicy kick. You can also use a mortar and pestle to crack whole peppercorns.
    • Olive Oil and Butter: A small amount of olive oil and cold, unsalted butter is the secret to a perfectly emulsified sauce made at home. They help the cheese and pasta water come together into a silky, glossy sauce and prevent it from clumping.

    Find the full recipe with measurements below.

    How to Make Homemade Cacio e Pepe

    Tip 1: Prep is everything. Since this recipe goes quickly, you want to have everything ready before you start. Finely grate your Pecorino Romano, grind your black pepper, and have your cold butter measured out. Once the pasta is cooked, there’s no time for any of these things.

    Tip 2: Use a wide skillet for tossing. While some recipes suggest using a bowl, we’ve found that a warm, wide skillet is the best tool for the job. It gives you plenty of room to toss the pasta and sauce ingredients, just like we do when we make carbonara.

    Tip 3: Build a base with olive oil, butter, and pasta water. As your pasta cooks, heat olive oil with ground black pepper until it’s fragrant and sizzling. Then turn off the heat and wait until the pasta is ready. This step serves two purposes: it toasts the black pepper, bringing out more flavor, and it warms the skillet, making it ready for tossing the pasta and sauce. When the pasta is ready, add a bit of the hot, starchy pasta water and the cold butter to the skillet before tossing in the pasta to create the perfect base for your sauce.

    Making cacio e pepe sauce in a skillet

    Tip 4: Finely grate your cheese. This is the most important tip! After adding your pasta to the skillet, top it with a generous amount of finely grated Pecorino Romano. The fine grating is essential because it allows the cheese to melt quickly into a creamy, emulsified sauce. If the cheese is too coarse, it will clump and turn into a sticky mess. A microplane is ideal for this, but the smallest holes on a box grater will also work.

    Showing how finely you need to grate pecorino cheese for cacio e pepe

    Tip 5: Don’t be afraid to add more water. The starchy hot pasta water is what makes cacio e pepe sauce so magical. As you toss the pasta with the cheese, if you see it clumping or looking too thick (like the photo below), add another tablespoon or two of hot pasta water. Continue tossing, and you’ll see the sauce transform, thickening as it perfectly coats every strand of pasta.

    Tossing bucatini in a skillet with pecorino cheese, black pepper, and pasta water

    More Easy Pasta Dishes

    Cacio e Pepe ready to eat

    Easy Cacio e Pepe

    • PREP
    • COOK
    • TOTAL

    How to make restaurant-worthy cacio e pepe at home! A bit of butter adds a little fail-safe for emulsifying the sauce (it’s also really tasty). Make sure you have your tongs ready, as continuously tossing the pasta and sauce ingredients is what gets that peppery sauce super creamy and clinging to the noodles.

    Serve 2 to 3

    You Will Need

    3 tablespoons extra-virgin olive oil

    ¾ teaspoon coarsely ground black pepper, plus more for serving

    8 ounces dried spaghetti or bucatini (226g)

    2 tablespoons unsalted butter, cut into cubes (28g)

    2 ounces Pecorino Romano cheese, finely grated on a microplane, 1 heaping packed cup (55g), plus more for serving

    Directions

      1Cook pasta: Bring a pot of salted water to a boil. Add the pasta, and cook to al dente, according to the package instructions, 7 to 10 minutes. I do not drain my pasta, but if you do, reserve 1 cup of it before draining.

      2Toast black pepper: Heat the olive oil and black pepper in a wide skillet over medium-low heat. Once the pepper starts to sizzle, turn off the heat and set the pan aside.

      3Start sauce: When the pasta is done, add ¼ cup of the hot pasta cooking water to the skillet with the olive oil and pepper. Add the butter cubes. Then use tongs to transfer the pasta to the skillet.

      4Toss the pasta: Add the finely grated pecorino cheese, then use tongs to vigorously toss the pasta in the skillet until a creamy, emulsified sauce forms and starts sticking to the noodles. It will look lumpy at first, but keep tossing, adding a little more hot pasta water, a tablespoon at a time, as needed, and it will eventually turn into a thickened, emulsified sauce that coats the noodles.

      5To finish: Serve with more Pecorino Romano cheese and fresh ground black pepper on top. A pinch of flaky sea salt and a drizzle of olive oil is lovely, too.

    Adam and Joanne’s Tips

    • Storing: Keep in an airtight container in the fridge for up to 4 days.
    • Reheating: Use a wide skillet over low heat with a splash of warm water. Toss continuously until warmed through. A tiny bit of butter in the pan can help prevent the sauce from breaking. Please note that there is a good chance your silky sauce will still break when reheating this pasta. It still tastes good, but it will be more oily.
    • Cooking pasta to al dente: This means, when taking a bite, you want the pasta to be firm with a slight resistance, rather than being soft and mushy. The pasta continues to cook while being tossed in the sauce. So pulling it out at al dente means you won’t have overcooked mushy noodles.
    • Cheese substitute: You can use Parmigiano-Reggiano as a substitute, however, your sauce won’t have the same classic, bold flavor.
    • Our method is inspired by our time in Rome, where we ate a lot of pasta, as well as Serious Eats and the NYT.
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/3 of the recipe (small portion)
    /
    Calories
    543
    /
    Total Fat
    27.9g
    /
    Saturated Fat
    10.2g
    /
    Cholesterol
    40mg
    /
    Sodium
    277mg
    /
    Carbohydrate
    57.5g
    /
    Dietary Fiber
    2.6g
    /
    Total Sugars
    2.2g
    /
    Protein
    16g


    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 Roasted Pumpkin Seeds Recipe

    Easy Roasted Pumpkin Seeds Recipe

    My roasted pumpkin seeds recipe is super simple, and they taste amazing! Use this recipe for pumpkin seeds or seeds from other winter squash, like butternut squash.

    Roasted Pumpkin Seeds

    This recipe takes me straight back to my childhood. Carving pumpkins goes hand in hand with roasting pumpkin seeds. Bonus, the aroma from the oven is incredible! If you have never tried it before, I’ve got you covered. This is my favorite method for how to roast pumpkin seeds!

    Our family loves pumpkins. Be sure to check out some of our other favorite pumpkin recipes. Making homemade pumpkin puree is fun and easy, which you can use for pumpkin pie, maple pumpkin butter, or pumpkin spice latte.

    How to Make the Best Roasted Pumpkin Seeds

    Please don’t throw away those pumpkin seeds! Use our recipe and turn them into a delicious snack! After scooping out your seeds (they will be messy), we need to clean them of all those stringy bits.

    Tip 1: Clean your pumpkin seeds. Throw your seeds into a bowl of cold water. Swish the seeds around the bowl, then remove them as they float to the top. They’re mostly clean now, but we have one more chance to clean them up.

    Tip 2: Boil in salted water. Next, add the mostly clean seeds to a pot of boiling salted water and simmer for about 5 minutes. This step cleans the seeds even more and seasons them (like adding salt to the boiling water to season pasta).

    Simmering pumpkin seeds before roasting them.

    Tip 3: Pat your seeds dry. Drain and rinse the seeds. Pull away any extra bits of pumpkin left, then dry them as well as you can. The more dry your pumpkin seeds are, the better they will roast in the oven.

    Tip 4: Add flavor and roast. Toss the dry seeds with oil (use olive oil, coconut oil, or a nut oil like walnut). Add a sprinkle of your favorite spice blend. I used harissa in the photo, but curry powder, pumpkin spice, or chili powder is also excellent. Spread your seeds into one layer and roast them in a 350°F oven until crisp and browned around the edges.

    Roasting pumpkin seeds with spices on a baking sheet

    Tip 5: Try roasting winter squash seeds. Halloween isn’t the only time to roast pumpkin seeds. You can do it throughout fall and winter or swap the pumpkin for other winter squash, such as butternut squash, spaghetti squash, or delicata squash. The method stays the same, although you may find the smaller seeds don’t need as much time in the oven.

    Roasted pumpkin seeds

    Easy Roasted Pumpkin Seeds

    • PREP
    • COOK
    • TOTAL

    This is my favorite roasted pumpkin seeds recipe. The secret is simmering your pumpkin seeds in salted water for 5 minutes before roasting, which helps to clean and season them. Before roasting, pat them dry, otherwise, they will not brown or crisp.

    Makes 1 1/2 cups

    Watch Us Make the Recipe

    You Will Need

    1 ½ cups pumpkin seeds

    2 teaspoons fine sea salt, plus more for serving

    2 teaspoons olive oil, melted coconut oil, or nut oil like walnut

    2 teaspoons favorite spice blend such as pumpkin pie spice, curry powder, harissa or chili powder

    Directions

      1Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.

      2Fill a medium saucepan with 2 cups of water and season with 2 teaspoons of salt. Bring to a boil.

      3Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them until they float and are mostly clean.

      4Add the cleaned seeds to the boiling salted water. Simmer for 5 minutes.

      5Drain and pull away any remaining pumpkin attached to the seeds.

      6Scatter the seeds onto clean dishcloths and pat them very dry.

      7Mound the dried seeds onto the prepared baking sheet. Add the oil and spices, then toss until well coated.

      8Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on the size of the seeds.

    Adam and Joanne’s Tips

    • Storing: Allow the roasted seeds to cool, then store them in an air-tight container. They will last this way at room temperature for a couple of weeks and in the freezer for a few months.
    • Can you eat pumpkin seed shells? We enjoy the shells and love that they add some extra fiber. If you don’t like the shells, you can always hull them after roasting. I usually do this by biting into the seed and using my teeth to crack the shell.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    2 tablespoons
    /
    Calories
    105
    /
    Protein
    5 g
    /
    Carbohydrate
    2 g
    /
    Dietary Fiber
    1 g
    /
    Total Sugars
    0 g
    /
    Total Fat
    9 g
    /
    Saturated Fat
    2 g
    /
    Cholesterol
    0 mg


    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

    Source link