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  • Easy Green Smoothie Recipe

    Easy Green Smoothie Recipe

    author byline

    I love this simple green smoothie recipe, which blends together spinach, banana, and Greek yogurt for added protein. It is naturally sweetened with fruit and tastes incredible!

    Easy Green Smoothie

    When it comes to smoothies, simple is best. I can’t keep up with lots of extra ingredients, and if I am going to make something daily, I need it to be quick with ingredients I already have on hand. This green smoothie is perfect!

    Inspired by our popular banana smoothie, you can make this easy green smoothie in 5 minutes or less! It’s easy, healthy, and delicious. For more super simple smoothie recipes, see our blueberry smoothie and strawberry smoothie. You may also enjoy our homemade green juice!

    Key Ingredients

    • Spinach: I blend in 2 cups of baby spinach to make this super green. Even with so much spinach, you won’t really taste it. In fact, this is my son’s favorite smoothie, and he’s pretty sensitive to the taste of spinach. Other greens, like kale, are great, too, but you might taste them a bit more than baby spinach.
    • Banana: I use one banana to make one large or two smaller kid-size smoothies. For the best smoothie, use a ripe banana. For the creamiest smoothie, use frozen banana slices. I’ve shared how I freeze bananas for smoothies in my banana smoothie recipe.
    • Half an Orange: When I have oranges in the house, I love adding them to my morning smoothie. They add extra vitamin C and tropical flavor. You can substitute oranges with other fruits like mango, pineapple, or berries (but remember that berries will change the smoothie’s color).
    • Greek Yogurt: I love adding a spoonful for extra creaminess and protein. If you want more protein, use plain high-protein yogurt or a scoop of your favorite vanilla protein powder.
    • Milk: You need a bit of liquid to thin things out. I love milk or dairy-free milk, but even water will do the trick.
    Easy Green Smoothie

    Easy Green Smoothie

    This creamy, protein-packed green smoothie is simple and only takes a few minutes. We’ve shared a basic recipe below with optional ingredients after that. If you are looking for a substitute for Greek yogurt, leave it out or replace it with more fruit. For an extra boost of protein, add 1 to 2 scoops of your favorite protein powder.

    Makes 2 kid-size smoothies or 1 large

    You Will Need

    Basic Green Smoothie

    1 medium banana, peeled

    1/2 medium orange, peeled and quartered

    1/3 cup plain Greek yogurt

    1/4 cup milk or non-dairy milk

    2 cups fresh spinach


    Optional

    1 tablespoon flaxseed meal or shelled hemp hearts

    1 tablespoon peanut butter or almond butter

    1 to 2 teaspoons pure honey

    1/2 cup mixed frozen berries

    Adam and Joanne’s Tips

    • Using a frozen banana makes this really refreshing and thick.
    • This smoothie tastes best fresh, but it can be frozen for later. To save the smoothie for later, add to a food-safe resealable plastic bag or container and freeze. Then 45 to 60 minutes before needing the smoothie, take out from freezer.

    Nutrition Per Serving
    Serving Size
    1 smoothie (large)
    /
    Calories
    240
    /
    Total Fat
    6.1g
    /
    Saturated Fat
    2.4g
    /
    Cholesterol
    12.3mg
    /
    Sodium
    128.8mg
    /
    Carbohydrate
    38.2g
    /
    Dietary Fiber
    5.5g
    /
    Total Sugars
    22.4g
    /
    Protein
    12.4g


    AUTHOR:

    Joanne Gallagher

    Previous Post: Hibiscus Ginger Beer Mocktail
    Next Post: Honey Roasted Chickpeas

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  • Easy Smoked Salmon Dip Recipe

    Easy Smoked Salmon Dip Recipe

    Our smoked salmon dip recipe is incredibly creamy and delicious. I love serving it with thick potato chips, crackers, sliced bread, or even spread onto bagels.

    Smoked Salmon Dip

    We love smoked salmon and are always looking for more ways to use it. This salmon dip has quickly turned into one of my favorite recipes! It’s a knockout appetizer and works just as well for brunch with bagels!

    This never disappoints at celebrations and get-togethers, and honestly, it’s usually one of the first things to go! Get ready for everyone to ask you for the recipe. For another seafood dip, try our incredible homemade crab dip, which is just as delicious served hot as it is served cold.

    Key Ingredients

    • Hot Smoked Salmon: This is my go-to for this recipe, but you can use cold smoked salmon or gravlax (lox). It has a firm, flaky texture, and the smoky flavor pairs perfectly with the cream cheese base.
    • Cream Cheese: I use full-fat block cream cheese because it makes the dip so delicious.
    • Sour Cream and Mayonnaise: These add flavor and creaminess while lightening the texture of the cream cheese. I love using homemade mayo when I have it in the fridge. For a lighter dip, you can try substituting some of the sour cream for Greek yogurt (although, I do really love the sour cream in this recipe).
    • Shallot and Fresh Herbs: I love the light onion flavor of shallot in this dip, but use your favorite fresh herbs. I love using chives and dill, which complement the salmon well.
    • Lemon: This cuts through the heaviness of the cream cheese, sour cream, and mayo.
    • Worcestershire Sauce: This adds another layer of flavor. A little bit makes creamy dips and sauces so much better. I also use Worcestershire sauce when making homemade ranch.

    Find the full recipe with measurements below.

    Homemade Smoked Salmon Dip

    How to Make Our Favorite Smoked Salmon Dip

    Tip 1: Use hot-smoked salmon. You can make this dip with hot-smoked, cold-smoked, or cured salmon (such as gravlax or lox), but I prefer the rich, smoky flavor of hot-smoked salmon. It pairs beautifully with the creamy ingredients, adding a smoky, sweet flavor that makes this dip irresistible.

    Hot smoked salmon ready to be turned into dip

    Tip 2: Use an electric mixer. For a light, fluffy texture, whip the cream cheese with an electric hand mixer or stand mixer. This step gives our salmon dip a smooth, whipped consistency that’s perfect for dipping or spreading.

    Tip 3: Add the salmon last. Once the cream cheese is whipped, light, and fluffy, gently fold in the salmon. Mix just enough to combine. Over-mixing will break the salmon into tiny pieces, rather than leaving those delicious, flaky bits throughout the dip.

    Adding smoked salmon to stand mixer for salmon dip

    More of My Favorite Dips

    Easy smoked salmon dip with chips

    Easy Smoked Salmon Dip

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    This is lovely served with thick potato chips, pita bread, crostini, bagel chips, veggies, and spread onto bagels. For the most flavorful, smoky dip, use hot smoked salmon, as we do in the video. For a more mild, creamy dip, use cold smoked salmon (or cured salmon). If you use cold smoked or cured salmon, finely chop the salmon into tiny bits before mixing it into the dip.

    For the most creamy and whipped texture, use a stand mixer or large mixing bowl with an electric hand mixer.

    Makes 2 1/2 cups

    Watch Us Make the Recipe

    You Will Need

    8 ounces hot smoked salmon (225g)

    1 cup (8oz) cream cheese, softened, see notes

    ½ cup sour cream (120g)

    ½ cup mayonnaise, try homemade mayo (120g)

    Heaped tablespoon minced shallot, from half a small shallot

    1 ½ teaspoons fresh lemon juice

    1 teaspoon Worcestershire sauce or Pickapeppa sauce

    5 twists fresh ground black pepper

    ⅛ teaspoon fine sea salt

    2 tablespoons finely chopped fresh chives, plus more for garnish

    1 tablespoon finely chopped fresh dill, plus more for garnish

    Directions

      1Beat the cream cheese: In a stand mixer or a large mixing bowl with an electric hand mixer, beat cream cheese on medium-low speed until creamy, 30 seconds to 1 minute.

      2Make the dip: Scrape the bottom and sides of the bowl, then add the sour cream, mayonnaise, shallots, lemon juice, Worcestershire sauce, pepper, and salt. Mix on low speed until blended.

      3Add the salmon: Flake in the salmon (do not use the skin). Mix on low speed until blended. If using cold-smoked or cured salmon, finely chop the salmon before adding it to the dip.

      4To finish: Scrape the bowl’s sides and bottom, then scatter over the chives and dill. Mix in on the lowest speed so the herbs don’t bruise. Remove from the mixer and serve with a few extra herbs sprinkled on top. We love this salmon dip served immediately, but it is even better after a night in the refrigerator.

    Adam and Joanne’s Tips

    • Storing: This will last up to 4 days in the fridge. We recommend storing it in an airtight container. Stir the dip well before serving, and consider letting it sit out for 20 minutes to warm up so it is dippable and spreadable. We do not recommend freezing salmon dip.
    • Hot smoked salmon vs. cold smoked salmon: Hot smoked salmon is smoked at a high temperature, while cold smoked salmon is cured in salt for several days. Hot smoked salmon has a firm and flaky texture and is usually sold in 4 to 8 ounces fillets. On the other hand, cold smoked salmon has a silky and delicate texture and is sold sliced, similar to gravlax.
    • Softened cream cheese: For best results, use room-temperature cream cheese to ensure it mixes well.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 cup (about 10 servings total)
    /
    Calories
    258
    /
    Total Fat
    20.3g
    /
    Saturated Fat
    7.5g
    /
    Cholesterol
    66.7mg
    /
    Sodium
    196.3mg
    /
    Carbohydrate
    3.4g
    /
    Dietary Fiber
    0.4g
    /
    Total Sugars
    1.1g
    /
    Protein
    16.3g


    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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  • Fresh Green Bean Salad Recipe

    Fresh Green Bean Salad Recipe

    This green bean salad recipe is one of my favorites. It combines fresh green beans, a simple shallot dressing, and crispy fried shallots!

    Cold green bean salad

    When fresh green beans are in season, I jump to make this simple salad! I serve it cold, which means the beans are nice and crisp. You’ll love the shallot vinaigrette, and those crispy shallots are so delicious.

    This salad is a nod to green bean casserole. You can use store-bought fried shallots, fried onions, or make your own like me. Here’s my 15-minute fried shallots recipe.

    Key Ingredients

    • Green Beans: Fresh green beans are in season from summer through early fall. I look for crispy, firm beans without any bruised spots. To prepare my green beans for this salad, I trim the ends. I leave them whole, but if you prefer them cut into smaller pieces, feel free!
    • Shallot Vinaigrette: Everyone needs a good shallot dressing recipe in their back pocket, and this is mine. I whisk finely minced shallots with mustard, red wine vinegar, olive oil, salt, and pepper. It’s easy and so delicious!
    • Fried Shallots: I love salads with different textures, and this cold green bean salad totally hits that mark. You can find fried onions or shallots in the store, but they are simple to make yourself. They last a while, and you can use them in other dishes throughout the week. Here’s my tutorial for how to make fried shallots.

    Find the full recipe with measurements below.

    How to Make the Best Green Bean Salad

    Tip 1: Blanch your green beans. For the best salad, blanch your green beans. To do this, add them to a large pot with boiling salted water and cook for a few minutes. You want them to turn bright green. I always try one before draining and look for it to be tender, with a little crunch left.

    Tip 2: Use ice to stop cooking. When ready, plunge them into icy water to stop the cooking. Then toss them with the simple shallot dressing and top with crispy fried shallots. The combo of green beans and crispy fried shallots is a classic one.

    Tip 3: Making fried shallots. It’s easy! To fry shallots, add them to oil in a skillet and cook slowly, stirring occasionally, until light brown and crispy, about 10 minutes. Let them drain on paper towels, then toss them onto your salad. If you have some leftover, add them to other dishes like mashed potatoes, sautéed green beans, and soups.

    Making crispy fried shallots for green bean salad

    Tip 4: Make it your own. This recipe is incredibly versatile. Here are a few of my favorite variations:

    • Add cheese like crumbled feta, shaved parmesan, or creamy goat cheese.
    • Toss in some cooked and sliced potatoes, like this potato and green bean salad.
    • Toss in a few handfuls of greens like arugula, spinach, or baby kale.
    • Serve the salad alongside seared tuna or your favorite tuna salad, hard-boiled egg, and some olives for a French Nicoise-inspired salad.
    • Add extra protein with juicy chicken breast, poached salmon, crumbled cooked bacon, or poached shrimp.
    Green Bean Salad

    Fresh Green Bean Salad

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    This incredible cold green bean salad recipe has been a family favorite for years. It’s one of the best ways to enjoy fresh green beans. We toss the beans with a simple shallot vinaigrette and finish with crispy fried shallots (optional). You can buy fried shallots or make them. Here’s our crispy fried shallots recipe.

    Makes 6 servings

    You Will Need

    1 pound (450g) green beans or small haricots verts

    1 tablespoon minced shallots

    1 tablespoon Dijon mustard

    2 tablespoons red-wine vinegar, white wine vinegar or champagne vinegar

    1/4 cup (60ml) olive oil

    Salt and freshly ground pepper

    Crispy fried shallots, optional, our recipe for fried shallots

    Directions

      1Trim ends from green beans and leave them whole. Prepare a bowl filled with cold water and ice.

      2Bring a large pot of salted water to a boil, then add the green beans. Cook until bright green but still crisp. I check for doneness after 2 minutes, then add additional time as needed. Depending on how thin the beans are, they will need 2 to 4 minutes.

      3Drain the beans and toss them into the ice water.

      4Whisk the minced shallots, mustard, vinegar, olive oil, a pinch of salt, and pepper in the bottom of a salad bowl. Taste, then adjust with more salt and pepper if needed.

      5Toss in the green beans, then serve with crispy shallots sprinkled on top (optional).

    Adam and Joanne’s Tips

    • Frozen green beans: Fresh beans are crisper, but you can substitute them for frozen ones. Add the frozen beans to the salted boiling water and cook until heated through and tender. Transfer to the ice bath and then use in the salad as directed above.
    • Storing: The salad will last up to a day in the fridge, after that, it will still taste delicious, but the beans will lose some of their bright green color.
    • Instead of crispy shallots, try frying up some minced or sliced garlic for a green bean salad with crispy garlic.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the dish
    /
    Calories
    127
    /
    Total Fat
    10g
    /
    Saturated Fat
    1.4g
    /
    Cholesterol
    0mg
    /
    Sodium
    105.2mg
    /
    Carbohydrate
    9.6g
    /
    Dietary Fiber
    3.5g
    /
    Total Sugars
    4.4g
    /
    Protein
    2.6g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

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

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  • Easy Honey Teriyaki Chicken Recipe

    Easy Honey Teriyaki Chicken Recipe

    This delicious honey teriyaki chicken recipe is naturally sweetened with fresh orange and honey, and comes together in under 30 minutes!

    Honey Teriyaki Chicken served over rice.

    I’m always looking for quick chicken recipes bursting with flavor, and this recipe delivers! We’ve already shared our homemade teriyaki sauce and this sticky teriyaki chicken, so if you liked those recipes, you are sure to love this spin. The sauce does double duty as a quick marinade and requires only 6 simple ingredients.

    I love serving this dish over plain white rice or, my personal favorite, coconut rice. It’s also fantastic paired with veggies like our sautéed bok choy, roasted green beans, or roasted broccoli.

    Key Ingredients

    • Chicken: I love boneless, skinless chicken thighs for this recipe. They cook quickly and turn out so juicy and tender. Feel free to substitute chicken breasts.
    • Honey: I usually use plain sugar for my homemade teriyaki sauce, but in this recipe, I swap the sugar for honey, adding a floral, sweet flavor.
    • Soy Sauce: Use light soy sauce or light tamari. Dark soy sauce or tamari will make the sauce taste too rich.
    • Orange: Another change from authentic teriyaki is using fresh orange juice to add an extra layer of flavor. Fresh squeeze is best as it usually has more of a tart flavor profile, while store-bought is typically a bit more sweet.
    • Ginger: Honey, orange, and ginger work so well that I add a tablespoon of finely grated ginger to this recipe. It makes the dish smell and taste incredible.
    • Mirin: This sweet Japanese rice wine adds flavor and gives the teriyaki sauce a beautiful luster. You can usually find it in the international aisle of larger grocery stores or Asian markets. If you can’t find it, substitutes include dry sherry, sweet marsala wine, dry white wine, or rice vinegar. You may need to add a touch more honey to the sauce when using a substitute.
    • Sesame Oil: I use toasted sesame oil, which adds a lovely, nutty aroma to the sauce.

    Find the full recipe with measurements below.

    How to Make Teriyaki Chicken

    Tip 1: Start by marinating. Whisk the marinade ingredients in a bowl (soy sauce, honey, orange juice, ginger, mirin, and sesame oil). Then, cut the chicken into bite-size pieces and toss them into the marinade. Let the chicken soak up all that flavor for 10 to 15 minutes, then move to the stove to cook it.

    Tip 2: Our marinade doubles as sauce. Our marinade doubles as our sauce as it cooks down, thickens, and sticks to the chicken. Use a slotted spoon to add the marinated chicken to hot oil in a pan, then cook until browned on all sides. Pour in the marinade and let everything simmer until the chicken is cooked through and the marinade thickens and clings to the chicken. Serve your chicken however you like. I especially love it over rice!

    Cooking the chicken so the honey teriyaki sauce thickens and sticks to the chicken

    More Asian-Inspired Recipes

    Honey Teriyaki Chicken

    Easy Honey Teriyaki Chicken

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    You will love this quick and easy honey teriyaki chicken! The sauce is so simple and comes together in minutes. Plus, since we cut the chicken into pieces, it cooks quickly, so you can have dinner ready in no time!

    4 Servings

    You Will Need

    1/4 cup (60ml) low-sodium soy sauce

    1/3 cup (80ml) fresh squeezed orange juice, from 2 to 3 oranges

    3 tablespoons pure honey

    1 tablespoon finely grated ginger, 1-inch piece fresh ginger

    2 tablespoons mirin, see tips

    1 teaspoon toasted sesame oil

    1 1/2 pounds (680g) boneless skinless chicken thighs

    1 tablespoon avocado oil or vegetable oil

    2 teaspoons orange zest, optional

    Directions

      1Combine the soy sauce, orange juice, honey, ginger, mirin, and sesame oil in a medium bowl.

      2Cut the chicken thighs into 1-inch pieces, then add them to the marinade. Let marinade for 10 to 15 minutes.

      3Heat the oil in a large skillet or wok with a lid over medium-high heat. When the oil is hot, use a slotted spoon to remove the chicken from the marinade and place it into the pan. Save the marinade for later.

      4Cook the chicken for 2 to 3 minutes per side or until lightly browned.

      5Turn the heat to medium-low, pour in the reserved marinade, and cover the pan with a lid. Cook for 5 minutes. Remove the lid and continue to simmer until the sauce thickens and the chicken is cooked though, about 5 minutes more.

      6Serve over rice sprinkled with orange zest.

    Adam and Joanne’s Tips

    • Ginger: To grate ginger, use a fine microplane. If you don’t have one, mince the ginger very finely.
    • Mirin: This sweet Japanese rice wine adds flavor and gives the teriyaki sauce a beautiful luster. You can usually find it in the international aisle of larger grocery stores or Asian markets. If you can’t find it, substitutes include dry sherry, sweet marsala wine, dry white wine, or rice vinegar. You may need to add a touch more honey to the sauce when using a substitute.
    • The nutrition facts below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    336
    /
    Total Fat
    11.7g
    /
    Saturated Fat
    2.4g
    /
    Cholesterol
    159.8mg
    /
    Sodium
    626.6mg
    /
    Carbohydrate
    21.1g
    /
    Dietary Fiber
    0.1g
    /
    Total Sugars
    18.8g
    /
    Total Protein
    34.8g


    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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  • Garlic Roasted Green Beans Recipe

    Garlic Roasted Green Beans Recipe

    This oven roasted green beans recipe is the perfect side dish. They turn tender and sweet in the oven, with lightly crisp edges that make them irresistible.

    Garlic Roasted Green Beans

    We have plenty of green bean recipes on Inspired Taste, but roasting might be my favorite way to cook them. If you haven’t tried roasting green beans before, you should. You can keep them simple with just olive oil, salt, and pepper, or dress them up with garlic and capers like we do here. Either way, they’re always a crowd-pleaser.

    Green beans also cook quickly, which makes them easy to add to weeknight dinners. Whenever I see them fresh at the store, I grab a bag.

    Key Ingredients

    • Green Beans: I prefer fresh green beans for this recipe. They should look vibrant green and feel firm. If you bend them, they should snap. String beans, haricot verts, and wax beans work in the recipe below.
    • Garlic: I use three cloves of garlic for this recipe and love it. You can increase or decrease the garlic based on your tastes.
    • Capers: They may seem a little unusual, but capers add a briny, salty bite to this recipe, which is so lovely with the sweetness of the roasted green beans. If you aren’t a fan, feel free to leave them out.
    • Fresh Dill: I love using fresh herbs, so I toss them over almost anything when I have them on hand. Dill is incredible with the garlic and capers in this recipe. Other fresh herbs like parsley or cilantro work, too.

    Find the full recipe with measurements below.

    How to Make the Best Roasted Green Beans

    Tip 1: Prepare the beans. To prepare fresh green beans, line them up on your cutting board so that all the ends are together, then slice away the stringy ends. I leave my beans long, but you can cut them into two or three pieces at this point as well.

    Tip 2: Make basic green beans. Once trimmed, toss the green beans with oil, salt, and pepper. Spread them on a baking sheet in a single layer, then roast them at 425°F until tender and a little wrinkly (10 to 15 minutes). Roasting them at such a high temperature cooks green beans quickly and gives them those delicious blistered spots. They are delicious this way, so feel free to stop here!

    Tip 3: Add more flavor. While the beans are in the oven, mix up some minced garlic and capers. Toss that with the hot roasted green beans and roast for a few minutes more. Then finish with some fresh dill. I use a similar method with feta cheese and herbs when making this roasted zucchini, and I love it!

    Serving Suggestions

    These green beans work well with many of our main dishes, but a few favorites are my garlic caper baked salmon or these easy stuffed pork chops (stuffed with apples, onions, and cheese). I also love them next to roast chicken or this honey glazed lavender chicken.

    More Green Bean Recipes

    Garlic Roasted Green Beans

    Garlic Roasted Green Beans

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    These perfect roasted green beans are on the table in 20 minutes! Our family loves this simple recipe with its bright, herby flavor. I highly recommend the garlic, capers, and dill, but they are still quite delicious when made with oil, salt, and pepper!

    4 Servings

    You Will Need

    1 pound (450g) fresh green beans, stem ends snapped off

    1 tablespoon avocado oil

    1/4 teaspoon fine sea salt

    1/4 teaspoon fresh ground black pepper

    1 tablespoon minced garlic, 3 to 4 cloves

    2 tablespoons drained capers, roughly chopped

    1 tablespoon chopped fresh dill or use 1 teaspoon dried dill

    1/2 tablespoon salted butter, optional

    Directions

      1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat (lining the pan is optional but helps with cleanup).

      2Toss the green beans with the oil, salt, and black pepper in a large bowl.

      3Add the seasoned beans to the baking sheet and spread them into one layer. Roast until the green beans are tender and a little wrinkled, 10 to 15 minutes.

      4Meanwhile, stir the minced garlic and capers in a small bowl.

      5When they are finished roasting, toss the garlic and capers with the roasted beans on the baking sheet. Spread everything into a single layer, and continue roasting for another 2 to 3 minutes so that the garlic cooks.

      6Finish with the butter and dill. Toss well and then serve.

    Adam and Joanne’s Tips

    • Dill Substitute: Any fine herb can be used to substitute the dill. Try basil, parsley, cilantro or tarragon (use about half the amount of tarragon since it has a stronger flavor).
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the baking sheet
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    Calories
    87
    /
    Total Fat
    5.3g
    /
    Saturated Fat
    1.4g
    /
    Cholesterol
    3.8mg
    /
    Sodium
    266.6mg
    /
    Carbohydrate
    9.6g
    /
    Dietary Fiber
    3.4g
    /
    Total Sugars
    3.7g
    /
    Protein
    2.5g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

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

    Source link

  • Easy Creamy Chicken Noodle Soup Recipe

    Easy Creamy Chicken Noodle Soup Recipe

    This easy creamy chicken noodle soup recipe is ready in just 40 minutes, incredibly delicious, and turns out perfectly creamy!

    Homemade Creamy Chicken Noodle Soup

    This is the creamy version of our popular chicken noodle soup, and it walks the line of being super silky without being too thick.

    Just like our classic, the secret to this ridiculously flavorful broth is chicken thighs, which guarantee a delicious result in under 40 minutes, with most of that time being hands-off. I usually make a double batch of this homemade creamy chicken noodle soup because it’s that good!

    Key Ingredients

    • Chicken Thighs: These are my secret for the best creamy chicken noodle soup. They have more fat and flavor than chicken breast and are almost impossible to overcook as they simmer, guaranteeing a tender texture.
    • Chicken Broth: While I recommend homemade chicken stock, store-bought chicken broth works great too. When shopping, look for darker broths or bouillon, as they typically have a richer flavor. Bone broth is a great option as well!
    • Flour and Cream: A bit of flour helps thicken the soup, while a splash of cream adds richness and creaminess. Don’t substitute milk for the cream. I learned the hard way that milk can curdle and won’t give you the same richness. Half-and-half is the next best option if you’re out of cream.
    • Egg Noodles: I love them, but feel free to substitute your favorite pasta.
    • Veggies: I keep it simple and classic with onion, celery, carrots, and garlic. The same combination we use when making chicken pot pie.
    • Herbs: Thyme, bay leaves, and parsley are all classic flavors for chicken soup.

    Find the full recipe with measurements below.

    A Pot of Homemade Creamy Chicken Noodle Soup

    How to Make the Best Creamy Chicken Noodle Soup

    Tip 1: Start your veggies in butter. I always sweat my veggies in butter before adding any broth. I’m not looking to brown them. I want to give them a head start before adding the broth, so they are sweet in the soup.

    Tip 2: Use flour to thicken the soup. I don’t really enjoy thick soup, but I love using a little bit of flour (just 3 tablespoons) to make the broth more silky. It works like a charm!

    Tip 3: Poach the chicken in the broth. Instead of starting with a whole chicken, we use chicken thighs, which flavor our soup and turn out soft and tender when cooked. When you are happy with the broth, add the chicken thighs. Then, gently poach them in the broth. It takes about 20 minutes! This is the same method I use when making shredded chicken.

    Tip 4: Finish with the noodles and cream. To prevent your noodles from overcooking, add them towards the end of the cooking process. Then finish with a generous splash of cream and plenty of fresh parsley.

    More Creamy Soup Recipes

    A Bowl of Creamy Chicken Noodle Soup

    Easy Creamy Chicken Noodle Soup

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    This creamy chicken noodle soup is easy to make and ready in under 45 minutes. My family loves this soup because it’s so incredibly delicious and perfectly creamy without being too thick. For the original, see our Classic Chicken Noodle Soup.

    4 to 5 Servings

    Watch Us Make the Recipe

    You Will Need

    1 pound skinless, boneless chicken thighs (450g)

    3 tablespoons butter, chicken fat, or olive oil (42g)

    1 large onion, chopped

    2 large carrots, chopped

    2 ribs celery, chopped

    Heaped tablespoon minced garlic, 4 cloves

    3 tablespoons all-purpose flour

    2 bay leaves

    3 sprigs fresh thyme or use 1/2 teaspoon dried thyme

    6 cups chicken stock, try homemade chicken stock

    5 ounces egg noodles

    1/4 cup heavy cream, plus more as needed (60ml)

    1/4 cup fresh parsley, finely chopped

    Salt and pepper, to taste

    Pinch or two crushed red chili peppers, optional for heat

    Directions

      1Cook veggies: Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring every few minutes, until the vegetables begin to soften, 5 to 6 minutes.

      2Make a roux: Stir in the flour and cook, stirring it around the pan, for about 2 minutes.

      3Prepare the broth: Add the thyme and bay leaves, then continue to stir while pouring in the chicken stock. Bring the soup to a low simmer, then taste it and adjust the seasoning with salt and pepper as needed. Depending on the stock used, you may need to add one or more teaspoons of salt.

      4Poach the chicken: Submerge the chicken thighs in the soup so that the broth covers them. Bring the soup back to a low simmer, then partially cover the pot with a lid and cook, stirring occasionally, until the chicken thighs are cooked through and tender, about 20 minutes. Transfer the cooked chicken to a plate to cool for a minute. If the broth seems low, add a bit more stock or use water and reduce the heat a little.

      5Add the noodles: Stir the noodles into the soup and cook until done, 6 to 10 minutes, depending on the type of noodles used.

      6Shred the chicken: While the noodles are cooking, shred the chicken into strips or dice it into cubes.

      7Finish and serve: Slide the chicken back into the pot. Add the cream and parsley, then taste the soup once more. Adjust with more salt and pepper, as needed. We enjoy this soup with a generous amount of pepper or a pinch of crushed red peppers stirred in.

    Adam and Joanne’s Tips

    • Leftovers: Store in an airtight container in the fridge for 3 to 4 days. The noodles soak up the soup broth as it sits. When reheating, add a splash of extra chicken stock or water if you don’t have any.
    • Freezing: Freeze for up to 3 months. The noodles don’t fare too well when frozen. If you plan on freezing the soup, remove the portion you plan to freeze before adding the noodles. Freeze the broth, chicken, and vegetables. When you are ready to reheat the soup, add dried noodles to it and simmer until done.
    • Seasoning: If you feel the soup lacks some zing, add more salt. You can add flavor with a dash of fish sauce (we often use this trick for store-bought stocks and broths) or Worcestershire sauce.
    • Gluten-free option: Skip the flour altogether. At the end of the recipe, just before you stir in the chicken, parsley, and cream, whisk 1 tablespoon cornstarch with 2 tablespoons water and then whisk into the soup. Bring the soup to a simmer, and when it has thickened slightly, continue with the recipe as normal and add the chicken, cream, and parsley.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/5 of the recipe
    /
    Calories
    381
    /
    Total Fat
    18.8g
    /
    Saturated Fat
    5.1g
    /
    Cholesterol
    129.3mg
    /
    Sodium
    719.3mg
    /
    Carbohydrate
    22.2g
    /
    Dietary Fiber
    2.6g
    /
    Total Sugars
    3.8g
    /
    Protein
    32.3g


    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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  • Perfect Poached Salmon Recipe

    Perfect Poached Salmon Recipe

    I’m convinced this poached salmon recipe makes some of the most tender, mouth-watering salmon. It’s also ridiculously easy!

    Perfect Poached Salmon with Lemon and Dill

    Poaching is genuinely one of the best ways to cook salmon. Here’s my go-to recipe, which once you try it, I’m betting you’ll become just as obsessed as I am. And while we are on the subject, I also LOVE poached chicken and poached shrimp!

    This salmon turns out incredibly moist, soft, and not at all fishy. It’s perfect for topping your favorite salad recipes, flaked over toast, on top of creamy polenta and grits, or with veggies like my favorite roasted broccolini. It’s also incredible with a spoonful of hollandaise sauce or this dill sauce.

    Key Ingredients

    • Salmon: I use salmon fillets around 1 inch thick (the thicker fillets stay more tender and succulent). I also like fattier varieties of salmon, such as King, Coho, and Sockeye. We also love Steelhead in this recipe (similar to Atlantic salmon).
    • Wine or Broth: I use a combination of wine and water for this recipe. A splash of white wine adds a lovely flavor. I’ve even used leftover Lillet Blanc with excellent results (I usually have it on hand to make this French onion soup)! If you’re out of wine, broth is a delicious substitute. Vegetable broth or a light chicken broth works well, and seafood stock is even better.
    • Lemon: Sliced lemon is the classic choice for poaching salmon. Try limes or oranges for a fun twist.
    • Shallot: I prefer shallots over onion for poaching. They have a gentle sweetness that works well with the salmon. Smashed garlic cloves or sliced sweet onion are great alternatives.
    • Fennel: My favorite aromatic for salmon! Fresh fennel adds a lovely licorice flavor. I wish more people cooked with fennel. If you’re feeling fancy, toss some extra fennel into your cart to make our fennel and apple salad (it pairs perfectly with this).
    • Fresh dill: Dill and salmon are a match made in heaven! I like scattering a lot of fresh dill into the pan. Other herbs like thyme, bay leaf, mint, and parsley are all great options.

    Find the full recipe with measurements below.

    How to Poach Salmon

    Tip 1: Keep the skin on. I keep the skin on my salmon fillets. The skin is much easier to remove after cooking and is a barrier to heat from below, protecting the salmon from overcooking.

    Skillet with lemon slices, shallot, fennel and salmon fillets almost ready for poaching

    Tip 2: Use a skillet with a lid. You’ll need a skillet with a lid for this recipe. The poaching liquid does not need to cover the salmon. The lid will trap all the moisture in the skillet and help to gently cook your salmon. As the fish cooks, the aromatics will infuse their flavor into the fish. I just love it!

    Adding fresh dill to the salmon in the skillet for poached salmon fillets

    Serving Suggestions

    This salmon is fantastic on salads. Try salads like my broccoli slaw, kale salad, or a classic Caesar. Cucumber and salmon are meant for each other, so I love this creamy cucumber salad, zippy vinegar cucumber salad, or avocado and cucumber salad.

    This is also amazing, added to sandwiches and wraps. Consider this homemade pita, salad greens, and a drizzle of Tzatziki sauce! Leftover poached salmon would also be lovely in our salmon patties recipe (which usually calls for canned salmon).

    More Light Seafood Dishes

    Perfect Poached Salmon with Dill

    Perfect Poached Salmon

    • PREP
    • COOK
    • TOTAL

    Poaching salmon is one of our favorite ways to cook salmon! It cooks quickly and stays moist, flaky, and tender. The aromatics (lemon, shallot, fennel, and dill) are optional but add lots of delicious flavor. You can use water, broth, or a combination of water and white wine for the poaching liquid. If you love this recipe, you may also love my poached chicken and poached shrimp!

    Serves 4

    Watch Us Make the Recipe

    You Will Need

    4 skin-on salmon fillets, 6 ounces each

    1 cup water

    1/2 cup white wine or broth

    1 lemon, sliced

    1 shallot, sliced

    1 medium fennel bulb, sliced

    6 sprigs fresh dill or other fine herb like parsley, cilantro or mint

    Salt and fresh ground black pepper

    Directions

      1Make a bed of lemon slices, shallot, and fennel in the bottom of a wide skillet with a lid.

      2Lightly season the salmon fillets with salt and pepper, then place them, skin side down, on the lemon slices, shallot, and fennel.

      3Scatter fresh dill around the pan and on top of the salmon.

      4Pour in the water and wine. The liquid does not need to cover the salmon. Since we are cooking it with the lid on, the salmon will poach, even if the liquid does not cover them.

      5Place the skillet over medium-high heat and bring to a simmer. When the liquid is aggressively simmering, turn the heat to low and cover the skillet with its lid.

      6Cook until an internal temperature thermometer reads between 125°F to 130°F or when you pierce the thickest part of the salmon with a fork, 5 to 12 minutes, depending on how thick the salmon fillets are. Serve.

    • Storing

      • 1Your salmon will last in an airtight container in the fridge for up to 4 days or frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.

      2To reheat, place it in an oven-safe dish. Add a splash of water or broth for extra moisture. Cover the dish with aluminum foil to prevent drying. Bake for about 15 minutes, or until it reaches an internal temperature of 125°F to 130°F.

    Adam and Joanne’s Tips

    • Skin-on fillets: The skin is much easier to remove after cooking, and it acts as a barrier for heat coming from below the fillets, protecting them from overcooking.
    • Your poaching liquid does not need to cover the fish: Aim for the liquid to come about a quarter of the way up the sides of the salmon fillet. The gentle heat and the lid will create a steamy environment, poaching the salmon beautifully.
    • Seasoning the salmon: I use a simple seasoning of salt and pepper or this seasoned salt and lightly sprinkle it on both sides of the fish. If you have a favorite seafood rub, feel free to add it.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 fillet
    /
    Calories
    280
    /
    Total Fat
    10.1g
    /
    Saturated Fat
    2.2g
    /
    Cholesterol
    76.5mg
    /
    Sodium
    203.6mg
    /
    Carbohydrate
    2.6g
    /
    Dietary Fiber
    0.8g
    /
    Total Sugars
    1.1g
    /
    Protein
    37.1g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

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

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  • Easy Italian Pasta Salad Recipe

    Easy Italian Pasta Salad Recipe

    Our Italian pasta salad recipe has a fresh and flavorful dressing, two kinds of cheese, salami, olives, and the perfect blend of Italian herbs. Take one bite, and you won’t be able to stop!

    A bowl of Italian pasta salad

    Just like our easy pasta salad, we pack in as many textures and flavors to this Italian-inspired salad as we can. There’s not one, but two kinds of cheese, salami, briny olives, fresh tomatoes, and a generous handful of fresh basil. (If you love briny salads, take a look at this briny Greek pasta salad made with the brine from a jar of pepperoncini peppers.)

    The dressing is a winner, too. It’s not all that different from the dressing we use for the other pasta salad, with the exception of an extra pop of flavor from lemon juice, Dijon mustard, and minced garlic.

    Key Ingredients

    • Pasta: Choose hearty pasta shapes like penne, fusilli, rotini, and farfalle (bow tie). They also have the advantage of lots of nooks and crannies, which trap the dressing and bits of cheese.
    • Red Onion, Tomatoes, and Basil: I love red onion for its bite and tomatoes and basil for their freshness.
    • Salami and Cheese: I love a sweeter salami in this, but for a spicy option, use pepperoni. For the cheese, use shredded parmesan and provolone. The parmesan is salty and the provolone is creamy.
    • Olives: I used black olives in the photos, but feel free to substitute green olives or Kalamata olives. They all add a salty, briny flavor.
    • Italian Salad Dressing: This pasta salad’s dressing is inspired by our homemade Italian dressing. It’s bright, herby, and much better than anything you can buy at the store.

    How to Make Italian Pasta Salad

    We’ve got a few pasta salad recipes already on Inspired Taste so you might be wondering why we needed another one, but trust me, this hearty salad with salami and cheese is a keeper. It’s super simple to make, too! Whisk the dressing ingredients together in the bottom of a big serving bowl, then pile in everything else.

    Italian Pasta Salad Ingredients -- Pasta, cheese, basil, tomatoes, onions, olives

    Letting the salad sit in the dressing for a while makes a huge difference in flavor. We take the same approach when making potato salad. Make pasta salad and keep it in the fridge for up to 5 days.

    Italian Pasta Salad with salami, tomatoes, and cheese

    Easy Italian Pasta Salad

    • PREP
    • COOK
    • TOTAL

    Italian pasta salad made with a fresh and flavorful dressing, two kinds of cheese, salami, olives, and the perfect blend of Italian herbs. Take one bite of this pasta salad, and you won’t be able to stop.

    Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like penne or rotini. We love adding parmesan cheese, which melts into the dressing as well as provolone cheese and salami, but you can always adjust the ingredient list based on your favorite Italian cheeses and meats.

    6 Servings

    You Will Need

    Pasta Salad

    8 ounces dried pasta like penne, fusilli or rotini

    1/2 medium red onion, thinly sliced

    4 ounces sliced provolone cheese, cut into 1-inch pieces

    1/3 cup finely grated parmesan cheese

    4 ounces Italian-style salami, sliced and quartered

    6 ounces tomatoes, chopped, about 1 cup

    1 cup olives, pitted and halved

    1/4 cup fresh basil leaves, chopped


    Salad Dressing

    1/4 cup (60ml) extra-virgin olive oil

    1/4 cup (60ml) fresh lemon juice

    2 tablespoons (30ml) red wine vinegar

    1 small garlic clove, finely grated or minced, about 1/2 teaspoon

    1 teaspoon Dijon mustard

    1 teaspoon honey

    1 teaspoon dried oregano

    1 teaspoon chopped fresh thyme or use 1/4 teaspoon dried thyme

    1/2 teaspoon fine sea salt plus more to taste

    1/2 teaspoon fresh ground black pepper

    Directions

      1Place the sliced onion into a small bowl and cover with cold water. Set the bowl aside for 10 minutes so that the raw flavor on the onion calms a little. Drain, and then rinse the onions before adding them to the salad.

      2Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.

      3While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the olive oil, lemon juice, red wine vinegar, garlic, mustard, honey, oregano, thyme, salt, and black pepper together until well blended.

      4Add the drained and rinsed pasta to the dressing and mix well.

      5Stir in the drained and rinsed red onion, provolone cheese, parmesan cheese, salami, tomatoes, olives, and basil.

      6Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

    Adam and Joanne’s Tips

    • Pasta salad gets better and better over time so making it a day in advance is a great idea.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    424
    /
    Total Fat
    24.4g
    /
    Saturated Fat
    7.8g
    /
    Cholesterol
    33.3mg
    /
    Sodium
    743.5mg
    /
    Carbohydrate
    37.1g
    /
    Dietary Fiber
    2.7g
    /
    Total Sugars
    4.6g
    /
    Protein
    14.9g


    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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  • Ridiculously Good Air Fryer Salmon Recipe

    Ridiculously Good Air Fryer Salmon Recipe

    Can you bake air fryer salmon in the oven instead?

    Yes! It will be slightly less crispy on the exterior, but it works really nicely with this recipe. For best results I’d put the sheet pan on an oven rack that is closer to the top / heating element. Here’s a picture of the salmon baked in the oven:
    air fryer salmon recipe made in the oven

    Can you make this air fryer salmon without the brown sugar?

    Yes, but you’ll get a different result with flavor and texture. The main differences are that a) it won’t be as sweet, obviously, and b) it’s much less caramelized. Here’s a photo of the salmon made without brown sugar:
    Air fryer salmon made without brown sugar.

    Can you make this without the cornstarch?

    Yes. When you leave out the cornstarch, the salmon pieces will be missing some of that golden, crispity exterior, but it can still turn out really well without it. Here’s a photo of the salmon made without cornstarch:
    Air fryer salmon made without cornstarch.

    What sauces work well with air fryer salmon?

    Sauce lover here! I’m so glad you asked. My favorite sauces for this air fryer salmon are the basil sauce, romesco, tzatziki, honey mustard, aji verde, an avocado based sauce like the magic green sauce, and the gochujang sauce (listed in the notes section here). If you don’t want to make a sauce, this is also 5-star with a drizzle of hot honey over the top! The spices on this salmon make it a really amazing pair with so many recipes and sauce combinations. *happy dance*

    Where do you buy thick boneless skinless salmon filets?

    Here in the Twin Cities, I have found thick, boneless, skinless filets from Target, Trader Joe’s, Cub Foods, and Kowalski’s.

    Can I use frozen salmon?

    Yes, but for this recipe I would recommend completely thawing the salmon first, and then cutting it as directed. You’ll also want to pat it with paper towels to ensure it’s dry enough for the spices to stick well to the surface of the salmon.

    Can I use salmon with skin?

    Yes. I like to cube the salmon, so I prefer to cut the skin off so these eat more like salmon bites and you can just pop them right in your mouth. 🙂 If you prefer a single filet of salmon with skin on the bottom, that’s fine – you can use these same spices to rub the top surfaces of your filet of salmon and cook it skin side down in the air fryer. I would just increase the cook time to about 9 minutes total to ensure doneness through the middle.

    How long does leftover salmon stay good in the fridge?

    Technically, cooked salmon will be good in the fridge for about 3 days. But I find that, with this salmon in particular, it has the best taste and texture within 24 hours. (And for this recipe, we almost never have leftovers anyway! ha.) If you’re eating this salmon as leftovers, I’d actually encourage you to consider eating it cold. Yes, I’m serious! Reheating the salmon will dry it out further and it’s just always a bit sad. Team Cold Salmon! Toss it on a salad, dip it in some sauce, smash it on a bagel with cream cheese. Yum!

    Should I marinate the salmon?

    I prefer to NOT marinate the salmon for this recipe. The longest amount of time I’ve marinated the salmon for with the spices on it was about 3 hours in the fridge, and I didn’t feel like it added to the overall flavor. The cornstarch also doesn’t do great with a longer marinating time. If you do want to prep ahead, I’d suggest cutting up your salmon, mixing your spices, and then waiting until right before to toss it together.

    Do you need to flip the salmon in the air fryer?

    No flipping necessary! It will get crispity and golden on all sides all on its own. Just make sure they’re spread evenly and not piled on top of each other in the air fryer.

    What air fryer do you use?

    I use a Cosori brand air fryer and love it! My exact size and color are sold out, but this one is about the same (just a tiny bit bigger). (affiliate link)

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  • Herb Mignonette Sauce Recipe

    Herb Mignonette Sauce Recipe

    Oyster mignonette made with rice wine vinegar, shallot, fresh herbs, and pepper. It’s gorgeous and tastes fantastic with fresh raw oysters. Bonus, it’s even delicious spooned over grilled meats.

    Raw Oysters with Herb Mignonette

    We shared our essential mignonette sauce a few weeks back, combining red wine vinegar, shallot, and pepper. Now we want to introduce you to this herby mignonette. It’s excellent with fresh raw oysters and doubles as a reverse marinade for grilled or baked meats. (A reverse marinade is soaking meat in a sauce after it’s cooked–a common practice when grilling.)

    This sauce is all about balance. Unlike our basic mignonette, which is more acidic thanks to vinegar, this mignonette combines seasoned and unseasoned rice vinegar, which makes it ever so slightly sweet. It’s delicious!

    Key Ingredients

    • Rice Vinegar: We use unseasoned and seasoned rice vinegar. The unseasoned vinegar is more acidic (like red wine vinegar), while seasoned vinegar adds salt and sugar, adding a sweeter note to the sauce. This extra sweet note works beautifully for oysters, especially the slightly sweeter, less salty oysters we get here on the West Coast of the US. (Although, I’d wager this would be excellent with just about any oyster you can access.)
    • Shallot: I mince my shallot finely. The vinegar cuts their sharpness and gently pickles them. We hand-mince our shallot instead of using a food processor. (A food processor creates a more mushy situation that tastes stronger in the sauce.)
    • Herbs: For that striking green color, be generous with your herbs. I love parsley and tarragon. Just make sure you mince them finely.
    Unseasoned rice vinegar and seasoned rice vinegar

    How to Make Herb Mignonette

    Making the sauce is simple. Finely mince shallot and herbs — take your time when mincing so that everything is tiny. Then mix in both kinds of vinegar (seasoned and unseasoned) and a pinch of pepper.

    Herb Mignonette ingredients

    Like other mignonette recipes, this lasts for a while in the fridge. It gets better and better over time since the shallots have time to mellow and pickle. Keep in mind that the green herbs will lose some vibrancy over time. I’m not too concerned about it, but if you’d like a bright green pop of color (like in our photos), you can always add the herbs an hour or so before serving, but make the base mignonette a few days in advance.

    I serve this sauce alongside freshly shucked oysters. You can serve this sauce alone or provide additional options for your friends and family, like fresh lemon wedges and this classic mignonette.

    This mignonette recipe comes from Richard Hattaway, a renowned chef and friend. We already have a classic recipe on the blog, but we love how he incorporated rice wine vinegar and herbs for this version. It’s beautiful and tastes fantastic.

    Herb Mignonette Sauce with Raw Oysters

    Herb Mignonette Sauce

    • PREP
    • TOTAL

    Oyster mignonette made with rice wine vinegar, shallot, fresh herbs, and pepper. It’s gorgeous and tastes fantastic with fresh raw oysters. Bonus, it’s even delicious spooned over grilled meats. Scroll to the notes & tips section for an explanation of rice vinegar vs. seasoned rice vinegar as well as a DIY seasoned rice vinegar recipe if you do not have it on hand.

    Makes 3/4 cup

    You Will Need

    1 ½ ounces (3 tablespoons) rice vinegar

    3 ounces (6 tablespoons) seasoned rice vinegar

    7 tablespoons minced shallot, 1 medium-to-large shallot

    2 tablespoons minced parsley

    2 tablespoons finely chopped tarragon

    Pinch fresh ground black pepper

    Directions

      1Combine the rice vinegar, seasoned rice vinegar, shallot, parsley, tarragon, and pepper in a non-reactive bowl or glass jar. Taste, and adjust with more pepper. Remember that the vinegar will taste its strongest at first but will mellow as it sits with the shallots in the refrigerator.

      2Refrigerate for at least an hour before serving with oysters so that the shallots have a chance to pickle and mellow. The mignonette will last up to a week in the refrigerator. It will mellow even more over time, but I enjoy that! If you taste the sauce after some time in the fridge, and find that it has lost its zestiness, add a splash of fresh vinegar.

      3Shuck your oysters and serve with the mignonette sauce in a small ramekin. Place a small spoonful of the sauce (I go heavy on the shallots) and add to a raw oyster before eating. Then repeat!

    Adam and Joanne’s Tips

    • Rice vinegar vs. seasoned rice vinegar: Seasoned rice vinegar is plain rice vinegar with salt and sugar added. It’s an excellent condiment to have on hand for marinades, sauces, and dressings. It is sold next to rice vinegar in most grocery stores.
    • Homemade seasoned rice vinegar: Combine 1/2 cup unseasoned rice vinegar, 1/4 cup sugar, and one tablespoon of fine salt in a bowl. Let sit for five minutes, and then whisk until the sugar dissolves. Store in an airtight container at room temperature for up to 1 week.
    • How long does mignonette sauce last? Quite a while, but be mindful that the bright green color of the herbs will dull over time. I’ve had this in the fridge for a week and still enjoyed it.
    • More ways to use this sauce: Try spooning some sauce over cooked shrimp or fish. It’s also delicious with grilled or seared meats like chicken and steak. Think of it like a chimichurri sauce or reverse marinade.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    2 tablespoons
    /
    Calories
    37
    /
    Total Fat
    0.1g
    /
    Saturated Fat
    0g
    /
    Cholesterol
    0mg
    /
    Sodium
    482.5mg
    /
    Carbohydrate
    8.6g
    /
    Dietary Fiber
    0.6g
    /
    Total Sugar
    5.9g
    /
    Protein
    0.5g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

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

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