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  • Easy Sautéed Brussels Sprouts Recipe

    Easy Sautéed Brussels Sprouts Recipe

    This is one of my favorite recipes for Brussels sprouts! This sautéed Brussels sprouts recipe with balsamic and garlic is quick, easy, and incredibly delicious.

    Sautéed Brussels Sprouts

    If you’ve never tried sauteing Brussels sprouts, you’re in for a treat. Shredding them helps them cook quickly in the pan, making them tender and sweet. Then, we’ll take them to the next level with garlic, balsamic vinegar, dried cranberries, and toasted nuts. The combination is irresistible!

    Looking for more ways to enjoy Brussels sprouts? Check out our roasted Brussels sprouts. It’s another family favorite!

    Key Ingredients

    • Brussels Sprouts: Look for firm sprouts with vibrant green, tightly packed leaves. Avoid any with yellowing or wilted leaves. You can use loose sprouts, those still attached to the stalk, or even pre-shredded bags for convenience.
    • Olive Oil or Butter: I love using butter for this recipe, but you can substitute it with your favorite cooking oil if you prefer.
    • Garlic: I’m pretty generous and use 3 cloves, but feel free to decrease or increase depending on your taste.
    • Balsamic Vinegar: Look for good-quality, thick balsamic vinegar, as we will drizzle it over the shaved sautéed sprouts just before serving.
    • Dried Cranberries and Nuts: I love the chewy texture and sweetness that dried fruit adds to this dish. Dried cranberries and pine nuts are pictured, but feel free to get creative! Dried cherries, chopped apricots, or golden raisins would all be delicious. Toasted pine nuts are my go-to, but pecans, walnuts, or almonds would be fantastic. Toasted sunflower or pumpkin seeds make a great substitute if you need to keep the dish nut-free.

    Find the full recipe with measurements below.

    How to Make Sautéed Brussels Sprouts

    Tip 1: Shred your sprouts. This recipe is incredibly versatile! It is easy enough for a weeknight dinner and doubles as one of my favorite holiday side dishes. I love shredding them because they cook quickly and evenly, like when I make our popular sautéed cabbage.

    To shred them, remove any tattered, tough, or bruised outer leaves. Then, you have two options: either slice the sprouts into thin discs or cut them in half lengthwise and then slice them crosswise.

    Cooking shredded Brussels sprouts with garlic and butter.

    Tip 2: Cook in butter. Heat your favorite cooking fat (I’m partial to butter) in a large skillet over medium heat. Add the shredded sprouts, minced garlic, and a pinch of salt and pepper to the pan.

    Tip 3: Caramelize your sprouts. As they cook, stir them occasionally until they become wilted, tender, and slightly caramelized. At first, it might look like there’s too much in the pan, but don’t worry! The sprouts will wilt down significantly, just like when sautéing spinach.

    Tip 4: Add some texture. When the sprouts are vibrant green, and a few shreds have started to turn light brown, toss in the balsamic vinegar, dried fruit, and nuts.

    Stirring in dried cranberries and pine nuts

    Serving Suggestions

    If you’re a fan of sautéed veggies, be sure to explore some of our other delicious recipes! Our easy sautéed zucchini is garlicky and perfect for a quick weeknight meal. For a simple and elegant side dish, try our garlic butter sautéed green beans. And don’t miss our easy sautéed kale.

    Sautéed Brussels Sprouts with balsamic vinegar and garlic

    Easy Sautéed Brussels Sprouts

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    This easy recipe is delicious. As the sprouts cook in the pan, they wilt down, turn tender, and become sweet. We love a combination of dried cranberries and pine nuts for this, but other dried fruit and nuts (or seeds) work.

    *Use a good-quality, thick balsamic vinegar or a balsamic glaze for this recipe.

    4 to 6 Servings

    You Will Need

    1 pound (450g) Brussels sprouts

    2 tablespoons butter or olive oil

    3 medium garlic cloves, minced, 1 tablespoon

    1/2 teaspoon fine sea salt or more to taste

    1/2 teaspoon fresh ground black pepper

    1 tablespoon good-quality, thick balsamic vinegar

    1/2 cup (57g) dried cranberries

    1/2 cup (70g) pine nuts, lightly toasted

    Directions

      1Remove any tattered, tough, or bruised outer leaves. To shred the Brussels sprouts, cut each sprout in half lengthwise, then place them cut-side-down and thinly slice them.

      2Melt the butter in a large skillet over medium-high heat. Add the shredded Brussels sprouts, garlic, pepper, and salt. It might seem too much for the pan, but the sprouts will wilt down as they cook.

      3Cook, stirring occasionally, until the Brussels sprouts are bright green, tender-crisp, and lightly browned on the edges, 4 to 6 minutes.

      4Turn the heat to low, and then stir in half of the balsamic vinegar, all of the cranberries, and all of the pine nuts. Taste, and then season with more balsamic vinegar, salt, and pepper as needed.

    Adam and Joanne’s Tips

    • Storing: Store in an airtight container in the refrigerator for up to 4 days.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of the recipe
    /
    Calories
    180
    /
    Total Fat
    10.7g
    /
    Saturated Fat
    3.5g
    /
    Cholesterol
    10.2mg
    /
    Sodium
    222.5mg
    /
    Carbohydrate
    20.9g
    /
    Dietary Fiber
    4.8g
    /
    Total Sugars
    11.8g
    /
    Protein
    4g


    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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  • Rosemary White Bean Soup Recipe

    Rosemary White Bean Soup Recipe

    author byline

    I’m always happy when I’ve made this creamy white bean soup with rosemary and garlic. Thanks to canned white beans, it is super simple, quick, and tastes incredible!

    Rosemary White Bean Soup

    I love how easy this white bean soup recipe is to make. You go from cans to a creamy luxurious soup in minutes. It is incredible served with toasted bread for dipping (I especially love it with focaccia bread!).

    We love white beans! They are readily available, hearty, creamy, and healthy! This is a blended soup, but for a rustic version, see our white bean soup with kale. I also love white beans in salads, and I especially love this white bean salad with prosciutto!

    Key Ingredients

    • White Beans: I use canned cannellini beans for this soup, but you can use whatever white beans you have available (Great Northern and Navy beans being good examples). If you want to cook your beans from scratch, I recommend looking at our chickpeas recipe for guidance.
    • Onion and Garlic: Since this recipe is intended to be quick and easy, we keep the base veggies simple. I saute onion and garlic in olive oil before adding red pepper flakes (for heat and optional), the beans, and broth.
    • Rosemary: I love the combination of olive oil, white beans, and rosemary. I love fresh rosemary, but dried is fine if you don’t have any! I have included tips in the recipe for dried rosemary.
    • Broth: You can use your favorite store-bought broth (veggie or chicken) or make your own. I love this homemade veggie broth and this easy chicken broth.
    • Cream (optional): The blended beans already make our soup super creamy, but a small splash of cream doesn’t hurt! If you are dairy-free, add your favorite unsweetened nondairy milk.
    Rosemary White Bean Soup

    Rosemary White Bean Soup

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    This is such an easy soup made with white beans, broth, and rosemary that’s full of healthy ingredients and packs in a good amount of protein! I love fresh rosemary in this white bean soup, but I have provided instructions on substituting it for dried in the recipe below.

    4 Servings

    You Will Need

    2 tablespoons olive oil

    1 medium onion, chopped, about 2/3 cup

    2 garlic cloves, minced

    1 pinch crushed red pepper flakes

    1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

    2 (15oz) cans cannellini beans, drained and rinsed, or 3 cups cooked white beans

    4 cups (946ml) vegetable broth or chicken broth

    Salt and fresh ground black pepper

    2 to 4 tablespoons cream or unsweetened nondairy milk

    Baguette, sliced and toasted for serving

    Directions

      1Heat the olive oil in a large soup pot over medium heat. Add the onions and cook until softened, about 8 minutes.

      2Stir in the garlic, red pepper flakes, and rosemary, then cook for 1 minute.

      3Add the beans, broth, 1/2 teaspoon of salt, and a 1/4 teaspoon of black pepper.

      4Bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 10 minutes.

      5Remove the pot from the heat and blend until smooth using an immersion blender (or a regular blender).

      6Taste the soup and adjust with more salt and/or pepper. To make it creamier, stir in a little cream or nondairy milk.

    Adam and Joanne’s Tips

    • Storing: Transfer the soup to an airtight container and store it in the refrigerator for 3 to 4 days, or freeze for up to 3 months. If I plan to freeze, I leave the cream/nondairy milk out and add it when I reheat another day.
    • A note about blending: You can use an immersion or regular blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as usual since the soup is so hot. We like to remove the lid’s center insert and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).
    • The nutrition facts provided below are estimates. We included 2 tablespoons of cream in the calculations.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    326
    /
    Total Fat
    9.2g
    /
    Saturated Fat
    2.1g
    /
    Cholesterol
    4.2mg
    /
    Sodium
    855.3mg
    /
    Carbohydrate
    56.3g
    /
    Dietary Fiber
    13.4g
    /
    Total Sugars
    4g
    /
    Protein
    19.7g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

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

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  • Lemon Rosemary Chicken Soup Recipe

    Lemon Rosemary Chicken Soup Recipe

    Chicken: I typically use pulled and shredded rotisserie chicken. You can also use raw chicken breasts or thighs, add them to the pot with the simmering broth, and let them cook for about 10-12 minutes or until 165 degrees. Remove, shred, and return to pot. This would also work great with leftover Thanksgiving turkey!

    Olive oil: The extra olive oil that gets added in Step 3 is there to make it taste a little extra luscious. Without it, there isn’t a lot of fat in this soup – it’s just broth and veggies and chicken. And adding a good fat to this soup, I think, helps it really go from “brothy boring soup” to “wow, that’s really good soup”. That said, the extra oil is not necessary if you’re using a homemade broth, which typically already has a nice silky feel to it because of the fat content.

    Instant Pot: I have made this in my Instant Pot and it’s great. I sautéed everything as directed in steps 1-2, then for step 3 I set it to high pressure for about 3 minutes and let it natural pressure release. (If you add raw chicken to the soup, you’ll need to cook at high pressure for 10-12 minutes.)

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  • Easy Teriyaki Sauce Recipe

    Easy Teriyaki Sauce Recipe

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

    Homemade Teriyaki Sauce

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

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

    Key Ingredients

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

    Find the full recipe with measurements below.

    Tips for Making the Best Teriyaki Sauce

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

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

    Teriyaki Sauce Ingredients

    Ways to Use This Sauce

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

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

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

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

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

    Teriyaki Sauce

    Easy Teriyaki Sauce

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

    2 Cups

    You Will Need

    1 cup low-sodium soy sauce (235ml)

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

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

    1/4 cup rice vinegar (60ml)

    1 heaping tablespoon finely grated ginger, optional

    Directions

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

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

    Adam and Joanne’s Tips

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

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


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

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

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  • Best French Onion Soup Recipe We’ve Made

    Best French Onion Soup Recipe We’ve Made

    Our French onion soup recipe has the most delicious broth, sweet caramelized onions, and extra cheesy, garlic-rubbed bread.

    Homemade Classic French onion soup

    French onion soup is easier than you might think to make at home. Trust me. All you need are a few tips and a surprisingly short list of ingredients.

    If there’s one thing to take away from this recipe, it’s how we cook the onions. Stirring them often is the key. Watch our video to see how we do it, or see our photos below! To make this a full meal, serve it with your favorite salad. We love serving it with our balsamic strawberry salad with lettuce and cucumber.

    Key Ingredients

    • Onions: Yellow onions are the best onions for French onion soup. We have made this soup with sweet onions and found it a little too sweet for our tastes. A combination of yellow onions and sweet onions would be interesting. Red onions are spicier than yellow onions and will change the color of your soup. White onions are more mild and sweet, making them a good alternative.
    • Broth: You can use chicken broth or beef broth to make French onion soup. We’ve tried all combinations (including using half chicken and half beef broth) and have loved them all. Beef broth is a bit more savory, while chicken is lighter on its feet. Here’s our recipes for chicken broth and beef stock. If you use store-bought broth, we’ve found chicken broth is a bit more forgiving, while store-bought beef broth usually lacks flavor and tastes salty.
    • Wine: For flavorful, classic French onion soup, use wine. We use dry white wine and sweet vermouth, an aromatic fortified wine. We highly recommend using both, although substitutions are provided below. Also, if you want to make French onion soup without wine, see the tips section in the recipe.
    • Bread: I use toasted slices of French baguette rubbed with a bit of fresh garlic to make them extra delicious before adding them to my soup. It’s the best!
    • Cheese: The best cheese for French onion soup is Gruyère. It melts beautifully and tastes earthy and nutty, which works nicely with the savory soup base. If you cannot find Gruyère, substitute it with parmesan cheese, Swiss cheese, fontina, or mozzarella.

    Find the full recipe with measurements below.

    How to Make Our Favorite French Onion Soup

    Tip 1: Use a food processor or mandoline. To cook onions for French onion soup, you will need to slice a lot of them (by a lot, we need 6 to 7 medium onions for a soup that serves four). I do this by hand. I peel them, cut them in half, and thinly slice them into half moons. To speed things up, you can use the slicing disk of a food processor or mandoline slicer.

    Cooking onions to make french onion soup.

    Tip 2: Soften onions with lid on. Now, you’ll cook the onions in butter (yum) with the lid ON for about 12 minutes. This step softens the onions and helps them to release some liquid.

    Sweating the onions in the pan with butter.

    Tips 3: Caramelizing the onions slowly is key. Cook the onions uncovered over medium heat, stirring often, until they look golden and caramelized. This step takes me somewhere between 40 and 50 minutes. Do you see why we started with so many onions? They cook down a lot!

    Caramelizing onions to make French onion soup.

    Tip 4: Deglaze the pot and add flavor. Get the onions right, and you’re 99% of the way to the best onion soup you’ve ever had. Now we have our onions, it’s time to add the rest of the ingredients. You will deglaze the pot with the wine, and then stir in the broth, fresh thyme, and some salt. You’ll let the soup steep like tea for a few minutes, and it’s ready.

    How to Serve French Onion Soup

    1. Rub toast with fresh garlic: While our soup sits, we can toast bread slices and rub them with fresh garlic. This trick came from Chef Richard, and I honestly don’t know if I could ever enjoy a bowl of French onion soup without garlic-rubbed bread again. It’s so good!
    2. Pre-dunk bread slices: Before filling our soup bowls, briefly dunk the bread slices in the soup. Dunking the bread in the soup before adding it to your bowl allows the bread to absorb some of the soup, so that it doesn’t steal all the broth from your bowl when you eat it. So smart!
    3. Add cheese and broil: Finally, you’ll add the bread and soup to oven-safe bowls and top with cheese. Broil until bubbly, and you are ready to dig in!
    Dunking garlic bread in French onion soup
    Broiling cheese on French onion soup

    More Soup Recipes

    Homemade French Onion Soup

    Best French Onion Soup We’ve Made

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    This is the best homemade French onion soup we’ve ever made, and to be honest, it knocks the socks off most that we’ve had at restaurants, too. Take care to caramelize your onions, as that’s where the rich onion flavor comes from.

    Serves 4

    Watch Us Make the Recipe

    You Will Need

    3 ½ pounds (1590g) yellow onions, peeled and thinly sliced (6 to 7 medium)

    4 tablespoons (57g) European-style salted butter, like Kerrygold, plus more for bread

    1/4 cup (2 ounces) sweet vermouth, sherry, or brandy

    1/4 cup (2 ounces) dry white wine or Lillet Blanc; see notes

    4 to 5 cups (950ml to 1180ml) chicken broth or beef stock, see tips

    1 teaspoon fresh thyme leaves

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

    1 French baguette or rustic loaf, sliced into 1/2-inch slices, 12 slices

    2 cloves garlic

    1 cup (114g) grated Gruyere cheese, 4 ounces

    Directions

    • Make Soup

      • 1Melt the butter in a wide pot over medium heat — use a heavy-bottomed or stainless steel pot like a Dutch oven or rondeau.

      2Stir in the onions, and then cover with a lid. Cook, over medium heat, until the onions look translucent, 12 to 15 minutes.

      3Uncover the pot, and continue to cook the onions, stirring occasionally and scraping up any stuck browned bits from the bottom and sides. The onions take 45 to 60 minutes to caramelize. Keep a close eye on them. When you notice they begin to brown, stir them more often to keep them from burning.

      4When the onions are golden and smell caramelized, stir in the vermouth and white wine. Cook, scraping the bottom and sides of the bowl, for about 2 minutes. Continue to the next step when you no longer smell strong alcohol and instead smell sweet onions with the aromas of the vermouth and wine.

      5Stir in the broth, thyme, and 1/4 teaspoon of salt. Cover the pot with its lid and bring the soup to a simmer. Simmer for 5 minutes. Taste and then season with additional salt if needed. While Chef Richard suggests 4 cups of broth, we enjoy a bit more liquid and use 5 cups of broth, instead.

      6Turn off the heat, and allow the soup to steep (covered) while you prepare the bread.

    • To Serve

      • 1Set aside four oven-safe soup bowls (we use cocottes from Le Creuset).

      2Heat the oven to 400°F (204°C). Butter the bread slices, and then line them up on a baking sheet. Bake until golden, 5 to 6 minutes. Allow to cool for a few minutes.

      3Rub the toasted bread with the garlic cloves, and then quickly dunk the bread into the soup. Dunking the bread first helps to prevent the bread from soaking up all the broth in your bowl when serving.

      4Place oven-safe bowls onto a large baking sheet (to help move them in and out of the oven). Place one slice into the bottom of each oven-safe soup bowl and sprinkle a little Gruyere cheese on top. Ladle soup into the bowls and top with two more slices of bread. Top with remaining cheese. Broil until the cheese is bubbly and golden brown.

    Adam and Joanne’s Tips

    • Onions: I use yellow onions, but if you try sweet onions (like Vidalia or Walla Walla), we have noticed that they brown more quickly than yellow onions, so be careful to keep close when the onions are caramelizing so that they do not burn.
    • Broth: Use homemade chicken broth or homemade beef stock, or substitute it with store-bought chicken broth. Unfortunately, we do not recommend store-bought beef broth since we’ve yet to find one we enjoy (I find them more salty than flavorful).
    • Alcohol: We use sweet vermouth (Dolin) and Lillet Blanc. You can substitute sweet vermouth with sherry (not sherry cooking wine) or brandy. Lillet Blanc is similar to dry white wine but more aromatic. Your favorite dry white wine is fine.
    • Can you make French onion soup without wine? Yes, leave the alcohol out altogether and season to taste with a splash of sherry vinegar and possibly a dash of fish sauce (odd, but it adds a lot of flavor). When deglazing the pan, use broth. You will lose some complexity in the flavor, but the soup will still be tasty.
    • French onion soup bowls: Any oven-safe soup bowl (sometimes called crocks) will work for this recipe. Handles do help when transferring them in and out of the oven. We used mini round cocotte’s from Le Creuset (8 ounces).
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    596
    /
    Total Fat
    24.2g
    /
    Saturated Fat
    13.4g
    /
    Cholesterol
    67.4mg
    /
    Sodium
    907.8mg
    /
    Carbohydrate
    64.2g
    /
    Dietary Fiber
    7.7g
    /
    Total Sugars
    21.8g
    /
    Protein
    22.4g


    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 Oven Baked Trout Recipe

    Easy Oven Baked Trout Recipe

    Learn how to cook moist, flaky trout in the oven. This incredible baked trout recipe is easy and works for rainbow trout but can easily be adapted for larger varieties like steelhead.

    Baked Trout on serving plate

    Baking whole trout in the oven is genius, especially when you do it in foil or parchment paper packets (called fish cooked en papillote or “paper”). With our easy recipe, your trout stays super moist and dinner will be on the table in about 20 minutes. This truly is one of my favorite trout recipes!

    After sharing this easy baked trout recipe with friends, some were nervous about cooking the whole fish (with the skin, tail, and head still attached). So, if your on the same wavelength, I promise it’s easy and delicious!

    Key Ingredients

    • Trout: You can buy trout as whole fish that has been gutted and cleaned (like in our photos) or as fillets. For this recipe, we’re using whole trout. Look for cleaned and butterflied whole trout. By butterflied, I mean that the fish is slit down the middle but still has the halves attached. I’ve used rainbow trout in our photos, but this recipe works well for larger, saltwater varieties like arctic char, steelhead trout, and even salmon. Check my tips in the recipe for adjusting cooking time.
    • Lemon and Fresh Herbs: Since we use butterflied trout, we can sneak a few aromatics into the middle to infuse the fish while it bakes. I love lemon slices and a handful of fresh herbs like parsley, cilantro, or dill. Thinly sliced garlic or onion are also lovely.
    • Seasoning: I use olive oil, salt, and pepper to season my trout, but you can always use your favorite seafood seasonings instead. I’ve also made a Cajun spiced trout before and loved it. Try my Cajun seasoning if that sounds like something you’d enjoy.

    Find the full recipe with measurements below.

    How to Cook Whole Trout

    Tip 1: Bake your fish in packets. We love baking our trout in packets. We used foil in the photos, but parchment paper is a also great option. Place your trout down onto the foil, lightly drizzle with oil, and season the fish inside and out with salt and pepper (note, you can use your favorite seafood seasoning instead).

    Tip 2: Stuff your fish with lemon and herbs. We love stuffing the trout with lemon slices and fresh herbs. Sliced onions are tasty, too! Fold the sides of the packet to secure it and bake the trout in the oven until the flesh flakes easily with a fork.

    Stuffing trout with lemon and herbs

    Tip 3: Bake at the right temperature. The cooking time for your trout will vary depending on how large the fish is and the variety of fish you are baking. A small trout, like the one pictured in our photos, takes about 15 minutes in a 400°F oven. You can serve the fish as-is in the packets or remove them and remove the fillets from the bones.

    How to Debone Trout

    Watch our video to see me debone our baked trout. I’ve also shared my tips below for filleting cooked trout, which I find much easier than when the fish is raw. It’s a simple process. I use a spoon and butter knife to do it. Here are the basic steps I follow. I highly recommend watching the video:

    1. Pull away all the fins. Since the fish is cooked, they come away easily.
    2. Press the knife into the soft flesh just before the head and cut up to the bone. Repeat this with the soft flesh just before the tail.
    3. Use the knife to follow the line down the middle of the trout (this follows the spine). Just cut up to the bone.
    4. Following the line you just made down the spine, use a spoon to carefully pull/push the top and bottom fillet away from the bones.
    5. Pull the tail up and away the fish. By doing this the spine and bones will come away with it.
    6. Clean all the fillets of small bones and transfer to a plate for serving.

    Serving Suggestions

    I love serving this with a Caprese salad or a simple green salad tossed in my favorite balsamic vinaigrette or honey mustard dressing. It’s also excellent alongside red potato salad, corn salad, or creamy mashed potatoes.

    For finishing touches, a drizzle of olive oil is lovely over the trout, or try it with homemade tartar sauce or our garlic aioli.

    More Simple Fish Recipes

    Oven Baked Trout

    Easy Oven Baked Trout

    • PREP
    • COOK
    • TOTAL

    This is the best way to cook trout! I love baking whole trout in packets in the oven (see tips for doing this on the grill). The baked trout turns out succulent and flavorful. While your fish bakes, juices form at the bottom of the packet, which are delicious when spooned over the cooked trout. Other ingredients to consider adding to the middle of the fish are thinly sliced garlic, onion, or greens (like spinach). If you have larger varieties of fish like steelhead trout or even salmon, you can still use our method, but the bake time will be longer.

    2 Servings

    Watch Us Make the Recipe

    You Will Need

    2 small rainbow trout, cleaned and butterflied (opened up with the halves still attached), about 1 pound

    Olive oil

    1 lemon, sliced

    Fresh herbs, such as parsley, dill, tarragon, and thyme

    Salt

    Fresh ground black pepper

    Directions

      1Preheat the oven to 400°F (204°C). Cut two sheets of heavy-duty aluminum foil larger than your fish, or use parchment paper.

      2Place the trout, skin side down, on each piece of foil. Drizzle both sides with olive oil, then season both sides, inside and out, with salt and pepper.

      3Place two parsley (or dill) sprigs and two lemon slices down the middle of each fish.

      4Fold the foil by grabbing at the edges and crimping it together to make a packet.

      5Place the packets of fish onto the baking sheet.

      6Bake, checking one packet after 10 minutes. Depending on the size of your fish, it will take 15 to 25 minutes. When ready to come out of the oven, the flesh will be opaque and flake easily with a fork.

      7Place each packet on a plate. Carefully open the foil packets, taking care not to let the steam burn you.

      8Slide the fish away from the packet and onto the plate, pouring the juices over it. Serve with more fresh herbs and lemon slices.

    Adam and Joanne’s Tips

    • Parchment paper: If you do not have heavy-duty foil, use two sheets of regular foil to make each packet.
    • How to make grilled trout: Follow the directions in the recipe above to make each packet. Heat the grill to medium-high heat. Place the packets over indirect heat. Grill for 10 minutes, check one packet for doneness, and then continue to cook until it is cooked through.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Calories
    285
    /
    Protein
    32 g
    /
    Carbohydrate
    1 g
    /
    Dietary Fiber
    0 g
    /
    Total Sugars
    0 g
    /
    Total Fat
    16 g
    /
    Saturated Fat
    4 g
    /
    Cholesterol
    87 g


    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 Tomato Broth Recipe

    Easy Tomato Broth Recipe

    We love this homemade tomato broth made from fresh tomatoes, bell pepper, and smoked paprika. It’s flavorful and a little smoky, making it perfect for using as a base for vegetable dishes. Use this tomato broth for soups, stews, and rice dishes like risotto.

    Homemade Tomato Broth

    We have a few broths and stocks on Inspired Taste. I especially love this vegetable broth recipe with carrots, onions, and mushrooms. It’s rich and satisfying. This tomato stock is the answer when I want something lighter and more summery.

    Our tomato broth recipe combines fresh tomatoes, bell peppers, garlic, and spices. It’s vegetarian, takes about 30 minutes to make, and is easy!

    How to Make Tomato Broth

    To make tomato broth, throw quartered tomatoes and chopped bell pepper into a pot. Add salt, smoked paprika, thyme, a bay leaf, and water. Bring to a simmer, and then cook, covered for 30 minutes (it smells great!).

    Making tomato broth with fresh tomatoes

    Throw away the thyme stems and bay leaf, then blend the broth until smooth. Pour it through a mesh strainer to remove any bits of tomato skin, and you are done!

    Blending tomato broth

    We use this broth for soup — like this tomato soup — and especially love it when making our summery vegetable risotto.

    Homemade Tomato Broth

    Easy Tomato Broth

    • PREP
    • COOK
    • TOTAL

    We love this tomato broth made from fresh tomatoes, bell pepper, and smoked paprika. It’s flavorful and a little smoky, perfect for using as a base for lighter vegetable dishes. We especially love this broth when making our summer vegetable risotto.

    Makes 6 cups

    You Will Need

    8 ounces tomatoes, quartered, 2 medium

    1 red bell pepper, roughly chopped

    4 cloves garlic, smashed

    1 ½ teaspoons fine sea salt

    1/2 teaspoon smoked paprika

    4 thyme sprigs

    1 bay leaf

    6 cups water

    Directions

      1Add quartered tomatoes, bell pepper, garlic, salt, smoked paprika, thyme, bay leaf, and 6 cups of water to a medium saucepan. Cover with a lid, and bring to a simmer. Simmer for 30 minutes, adjusting the heat so that it does not bubble over.

      2Remove the thyme and bay leaf. Puree the broth using an immersion or regular blender, then strain. Measure the broth and add enough water to bring the liquid up to 6 cups. Store in in the refrigerator for up to 4 days and freeze for up to 3 months.

    Adam and Joanne’s Tips

    • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

    If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

    Nutrition Per Serving
    Serving Size
    1 cup
    /
    Calories
    18
    /
    Saturated Fat
    0.2g
    /
    Saturated Fat
    0g
    /
    Cholesterol
    0mg
    /
    Sodium
    594.2mg
    /
    Carbohydrate
    3.8g
    /
    Dietary Fiber
    1.1g
    /
    Total Sugars
    2.1g
    /
    Protein
    0.7g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

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



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  • Easy Bread and Butter Pickles Recipe

    Easy Bread and Butter Pickles Recipe

    author byline

    My easy homemade refrigerator bread and butter pickles recipe has the perfect balance of sweetness and tanginess!

    Homemade Bread and Butter Pickles

    I grew up with bread and butter pickles and love them! They are a type of pickled cucumber with the most delicious sweet and tangy flavor. These are seriously so good!

    I make them with vinegar, salt, sugar, and the perfect blend of pickling spices. The result is a sweet, tangy, crisp, and colorful pickle! For more easy pickle recipes, see our homemade dill pickles, delicious pickled beets, quick pickled carrots, or these easy pickled red onions.

    Key Ingredients

    • Cucumbers: I recommend using Kirby cucumbers, Boston pickling cucumbers, or other pickling-specific varieties. They stay crisp in the brine and make delicious pickles. If these aren’t available, smaller Persian cucumbers are a good alternative.
    • Vinegar: Look for distilled vinegar labeled with “5% acidity” on the bottle.
    • Salt and Sugar: For bread and butter pickles, I use pickling salt or sea salt, and granulated sugar for sweetness.
    • Spices: I’m a big fan of store-bought pickling spice, and my go-to is McCormick’s blend (you’ll spot it in almost any grocery store). It has cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, clove, red pepper, black pepper, cardamom, and mace. Then, I add some extra peppercorns and ground turmeric, adding color and flavor.

    Find the full recipe with measurements below.

    Sliced cucumbers with hot brine to make bread and butter pickles

    How to Make the Best Bread and Butter Pickles

    It’s all about having a balanced brine. The magic behind these pickles lies in their simple brine. Just like my pickled beets or these easy dill pickles, these bread and butter pickles are refrigerator pickles and only require two simple steps:

    1. Slice the cucumbers into coins and place them into a jar.
    2. Cover the cucumbers in the jar with my sweet and tangy vinegar brine.

    Let them cool. Let them cool to room temperature, refrigerate the jar, and enjoy your delicious bread and butter pickles!

    Bread and Butter Pickles

    Easy Bread and Butter Pickles

    • PREP
    • COOK
    • TOTAL

    Simple homemade refrigerator bread and butter pickles made using vinegar, salt, sugar, and the perfect blend of pickling spices. These pickles have the most delightful balance of sweetness and tanginess!

    For a more classic flavor, try our dill pickles!

    1-quart (1 liter) jar

    You Will Need

    1 pound (454g) pickling cucumbers, like Kirby, sliced into coins, 3 to 4 cucumbers

    1 ½ cups (355ml) vinegar (5% acidity)

    3/4 cup (150g) sugar

    1 tablespoon pickling spice, see notes

    1/2 teaspoon ground turmeric

    1/2 teaspoon peppercorns

    1 ½ tablespoons (23g) pickling salt or sea salt, recommend using weight, see notes

    Directions

      1Combine the vinegar, sugar, pickling spice, turmeric, peppercorns, and salt in a small saucepan over medium heat. Let the mixture come to a simmer and continue cooking until the sugar and salt completely dissolve.

      2Pack the sliced cucumbers into a 1-quart (1 liter) jar.

      3Carefully pour the hot pickle brine over the cucumbers. Leave about 1/8-inch of space between the top of the brine and the lid of the jar.

      4Allow the jar to cool down to room temperature. Then, securely tighten the lid with your fingers and place it in the refrigerator.

      5Let the pickles sit undisturbed overnight before enjoying them. For the first night, position the jar upside down in a bowl and flip it right-side-up the next day.

      6The pickles will last in the fridge for up to one month.

    Adam and Joanne’s Tips

    • Picking spice blend: There are quite a few brands that sell pickling spice blend, we use  McCormick “Mixed Pickling Spice”
    • Are these shelf stable? These pickles have been specifically designed for refrigeration storage. They are meant to be kept in the fridge at all times. However, if you’re experienced in canning, you could potentially adapt them for long-term shelf stability. This would involve using sanitized jars, new lids, and a pressure canner.
    • Different salts can be used for pickling. Pickling salt is best, but you can also use Morton’s kosher salt or sea salt. Avoid table salt due to additives. If using Diamond Crystal salt, you may need to adjust quantity as it’s larger than pickling salt. We recommend measuring by weight for pickles. If you are measuring by volume (like tablespoons), you will need about 50% more Diamond Crystal salt.
    • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. It is difficult to calculate how much salt and sugar are in the pickles, so we have included all of the brine in the calculations (which is why salt and sugar is higher).

    If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

    Nutrition Per Serving
    Serving Size
    1/10 of the jar
    /
    Calories
    74
    /
    Total Fat
    0.1g
    /
    Saturated Fat
    0g
    /
    Cholesterol
    0mg
    /
    Sodium
    560mg
    /
    Carbohydrate
    17.3g
    /
    Dietary Fiber
    0.5g
    /
    Total Sugars
    15.8g
    /
    Protein
    0.4g


    AUTHOR:

    Joanne Gallagher

    Previous Post: Perfect Mojito
    Next Post: Easy Tuna Salad



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  • Easy Chicken Ragu Recipe

    Easy Chicken Ragu Recipe

    author byline

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

    Ragu made with Ground Chicken over Spaghetti

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

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

    Key Ingredients

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

    How to Make Chicken Ragu

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

    How to Make Chicken Ragu: Adding the Sauce

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

    Chicken Ragu over Spaghetti

    Easy Chicken Ragu

    • PREP
    • COOK
    • TOTAL

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

    Makes 4 servings

    You Will Need

    8 ounces dry pasta, such as spaghetti or linguini

    1 pound (450g) ground chicken

    1 tablespoon extra-virgin olive oil

    1/2 medium onion, chopped

    2 medium carrots, peeled and chopped

    1 medium stalk celery, chopped

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

    1 clove garlic, finely minced

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

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

    Salt and fresh ground pepper to taste

    Directions

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

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

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

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

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

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

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

    Adam and Joanne’s Tips

    • The nutrition facts provided below are estimates.

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


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

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

    Previous Post: Chorizo and Eggs
    Next Post: Slow Cooker Chicken Meatballs

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  • Chorizo and Eggs Recipe

    Chorizo and Eggs Recipe

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

    Chorizo and Eggs

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

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

    Key Ingredients

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

    Find the full recipe with measurements below.

    How to Make Chorizo and Eggs

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

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

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

    Serving Suggestions

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

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

    More Breakfast Recipes

    Chorizo and Eggs

    Chorizo and Eggs

    • PREP
    • COOK
    • TOTAL

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

    Makes 4 servings

    You Will Need

    6 ounces fresh chorizo sausage, casings removed

    1/2 cup sliced onion

    6 large eggs

    Pinch salt

    Handful cilantro leaves

    Cotija cheese or Queso fresco for serving

    Lime wedges, for serving

    Tortillas, warmed for serving, try homemade corn tortillas

    Directions

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

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

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

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

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

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

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

    Adam and Joanne’s Tips

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

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


    AUTHOR:

    Adam Gallagher

    Adam and Joanne of Inspired Taste

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

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