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  • Grilled Chicken with Pepperoncini Garlic Butter Recipe

    Grilled Chicken with Pepperoncini Garlic Butter Recipe

    This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

    Grilled marinated chicken, cucumber tomato salad, hummus, feta, and a pepperoncini garlic butter sauce. What a showstopper! This is hands-down my new favorite meal!

    In This Post: Everything You Need For Grilled Chicken with Pepperoncini Garlic Butter

    White hand holding a plate of pepperoncini chicken

    How To Make This Chicken

    Step 1: Marinate the Chicken

    Paprika, onion powder, garlic powder, salt, and olive oil. Let it hang out while you prep the other stuff.

    Raw chicken being tossed with spices in a bowl.

    Step 2: Make a Cucumber Tomato Salad

    Cucumbers, tomatoes, red onion, and a tiny bit of olive oil, salt, and vinegar.

    Cucumber and tomato salad being tossed in a bowl.

    Step 3: Make Pepperoncini Garlic Butter Sauce

    Garlic, melted butter, pepperoncini brine, and some pepperoncini peppers get mixed up to make a sauce.

    White hand mixing up pepperoncini butter

    Step 4: Grill the Chicken

    I usually use a grill pan because I’m too lazy to get my grill out. But an actual grill (or a regular skillet) will work perfectly.

    Grilled chicken chopped up on a cutting board

    Step 5: Assemble

    This is the fun part! Hummus goes first, then tomato cucumber salad, then chicken and sauce.

    Finish it off with feta and chives!

    Collage of the pepperoncini chicken platter being built in steps

    Lindsay’s Notes

    Grilled marinated chicken, tomato cucumber salad, feta, hummus, and a pepperoncini garlic butter sauce. OH BABY, I love this recipe!

    I got the idea for this from Sara Tane – got to her site randomly via Threads (okay Threads! coming in clutch with recipe inspo!) and immediately knew it was going to be a banger.

    This particular grilled marinated chicken is so simple (just dry spices and olive oil) and yet somehow so good. I honestly think the biggest challenge of this recipe is trying not to eat all of the chicken before it makes its way onto the plate.

    And as if that wasn’t enough, get it all laced up with some freshly grated garlic, melted butter, and pepperoncini brine and you’ve got one killer combo.

    White hand holding platter of pepperoncini chicken

    Watch How To Make This Grilled Chicken with Pepperoncini


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    Description

    This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

    Grilled Chicken: 

    Pepperoncini Butter Sauce:

    Cucumber Salad:

    Extras:

    1. Marinate the Chicken: Place the chicken, spices, and olive oil together in a large bowl or plastic bag. Mix until well-coated; set aside in the fridge while you prep the other elements (30 minutes up to several hours).
    2. Make the Cucumber Salad: Toss veggies with a small amount of salt, pepper, olive oil, and vinegar. (If you add too much it becomes watery, so use a light hand!)
    3. Make the Pepperoncini Butter Sauce: Melt the butter (I just do this in the microwave). Stir in the garlic, brine, and pepperoncini pieces. Set aside.
    4. Grill the Chicken: Using a grill, grill pan, or skillet, cook the chicken until cooked through and golden brown on both sides. If you have a meat thermometer, I highly recommend using it so you don’t overcook the chicken! We’re looking for 160 degrees. Let it rest for a moment, then cut into slices.
    5. Assemble: If you want to serve it as a family-style meal – layer the hummus on a large platter. Add the cucumber salad in 3-4 little mounds around the outside of the plate. Add the chicken right in the middle and drizzle with the pepperoncini butter sauce. Add feta, chives, and s&p to finish. Scoop onto plates or dip into the whole thing with pita bread. SO good!

    Notes

    The garlic butter will start to congeal as it rests, so I would suggest warming that right before serving (if it’s been sitting out for a while) so it’s nice and silky, and then enjoying the whole thing while the butter and chicken are still warm for best mouthfeel! *texture nerd smile*

    Nutrition facts do not include extras. 

    For tips on how to cook chicken, see our guide here!

    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Category: Dinner
    • Method: Grill
    • Cuisine: Mediterranean-Inspired

    Keywords: pepperoncini chicken, grilled chicken, garlic butter pepperoncini sauce

    Frequently Asked Questions For Grilled Chicken with Pepperoncini Garlic Butter

    What can I use instead of chicken?

    Shrimp would be awesome!

    How do you serve this?

    As written, the recipe will serve like a family-style platter! It is a gloriously beautiful thing to set down on a table for a group meal. I put scoops of everything on individual plates and we dip into it with bread and eat it with forks. For individual servings, I would do the same thing, but just layer it onto a plate with amounts for one person.

    What else would you serve with this?

    To me, this is a complete meal! Veggies, protein, carbs, fiber, and FLAVOR! But if you wanted to throw something else on the table to round it out even more, this bistro salad would be amazing with all the fresh herbs in there! Yum. And of course, the simple green salad never fails me. We make it weekly!

    How long do the leftovers last?

    The chicken will last for 2-3 days in the fridge. If you’re making this for meal prep, I would suggest storing each element separately until just before serving so it doesn’t all get soggy in the hummus.

    Can you make this vegetarian / meatless?

    Yes! I think cauliflower would be delicious – just coat the cauliflower florets with the same spices that are written here and roast at 425 for 20 minutes or so.

    How do you make this gluten-free and/or dairy-free?

    This recipe is naturally gluten-free! To make this dairy free, omit the feta cheese and use vegan butter.

    Three More Of My Favorite Chicken Recipes

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  • Easy Pumpkin Mac and Cheese Recipe

    Easy Pumpkin Mac and Cheese Recipe

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

    Creamy pumpkin mac and cheese

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

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

    Key Ingredients

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

    Find the full recipe with measurements below.

    My Tips for Making Pumpkin Mac and Cheese

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

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

    Making the cheese sauce for pumpkin mac and cheese

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

    Serving Suggestions

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

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

    Pumpkin Mac and Cheese

    Easy Pumpkin Mac and Cheese

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

    8 Servings

    Watch Us Make the Recipe

    You Will Need

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

    Salt, as needed

    4 tablespoons unsalted butter (55g)

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

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

    1 teaspoon Dijon mustard

    1/2 teaspoon fresh ground black pepper

    1/4 teaspoon finely grated nutmeg

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

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

    Directions

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

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

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

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

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

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

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

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

    Adam and Joanne’s Tips

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

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


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

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

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  • Easy Tortellini Soup Recipe

    Easy Tortellini Soup Recipe

    author byline

    We love this cozy tortellini soup recipe! It’s filled with tender veggies, store-bought tortellini, and a garlicky broth that’s ready in just 30 minutes.

    Tortellini Soup

    I’m always happy when this vegetable tortellini soup is for dinner. It’s one of my favorite ways to use a package of store-bought tortellini. I enjoy so many of the soup recipes on Inspired Taste, but this one truly delivers on the comfort food front! It’s hearty, delicious, and quick.

    Feel free to use your family’s favorite tortellini in the soup, which means you can try out different fillings to find what you love most.

    Key Ingredients

    • Tortellini: I’m a fan of cheese-filled tortellini, but feel free to use your favorite kind. You’ll find plenty of options at the store, including spinach, chicken, and even vegan tortellini. Small ravioli is a great substitute! And if you don’t have tortellini, regular pasta works just fine. The soup itself is still delicious.
    • Veggies: I pack this hearty soup with onion, carrot, zucchini, garlic, and kale (or substitute spinach).
    • Tomato Paste and Spices: Tomato paste adds a bit of color and richness, while the spices add incredible flavor. I use Italian seasoning and crushed red pepper flakes. The pepper flakes are optional, but they add a nice little kick.
    • Broth: For a vegetarian tortellini soup, use vegetable broth. If that’s not a concern, chicken broth works great.
    • Fresh Herbs: I love finishing the soup with fresh herbs. Parsley and dill are my favorites.

    Find the full recipe with measurements below.

    How to Make My Favorite Tortellini Soup

    Tip 1: Start with the aromatics. Cook chopped onions and carrots in a small amount of oil until they begin to soften. This simple step builds the base flavor for the soup. Then, layer in more flavor with minced garlic, tomato paste, Italian seasoning, and chopped zucchini.

    Cooking veggies with garlic, tomato paste and herbs for tortellini soup

    Tip 2: Add the tortellini and kale at the end. Pour in the broth and simmer until the vegetables are tender. Then stir in the tortellini and a handful of torn kale (or spinach) in the soup. Cook for just a few minutes more, until the greens are wilted and the pasta is tender.

    Adding tortellini and kale to the soup pot

    Tip 3: Make it creamy. Season the soup to taste, and if you’d like a creamy broth, add a splash of cream or non-dairy milk. I also love stirring in chopped fresh herbs, such as dill or parsley, right before serving for an extra pop of color and fresh flavor.

    More Easy Soup Recipes

    Tortellini Soup with Vegetables

    Easy Tortellini Soup

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    We love this quick and easy tortellini soup recipe made with store-bought pasta, a garlicky broth, and plenty of veggies. I usually keep it vegetarian and use cheese tortellini, but you can use whatever you love (spinach, sausage, chicken, or even vegan fillings). Most varieties are easy to find in larger grocery stores across the US.

    4 Servings

    Watch Us Make the Recipe

    You Will Need

    1 tablespoon olive oil

    1 medium onion, chopped

    2 medium carrots, sliced

    2 medium zucchini, chopped

    4 medium cloves garlic, minced, 1 heaping tablespoon

    1 tablespoon tomato paste

    1 ½ teaspoons Italian seasoning

    ¼ teaspoon crushed red pepper flakes, omit if sensitive to spice

    8 cups vegetable broth or chicken broth (1.8L)

    1 package tortellini, 8 to 10 ounces

    1 small bunch kale, thick stems removed and chopped

    Splash cream or non-dairy milk, optional

    Handful chopped fresh herbs like parsley or dill

    Dash fish sauce, optional

    Parmesan for serving, optional

    Directions

      1Cook onions and carrots: Heat the oil in a large pot, such as a Dutch oven, over medium heat. Add the onions and carrots, then cook, stirring occasionally, until they soften, about 5 minutes.

      2Add zucchini and spices: Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute.

      3Simmer: Pour in the broth, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes.

      4Add tortellini and kale: Stir in the tortellini and kale, and cook for 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this adds a creamy texture to the broth, but you can skip it if you prefer a plain broth).

      5To finish: Taste the soup and season with additional salt as needed. For extra flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated parmesan cheese scattered on top (optional).

    Adam and Joanne’s Tips

    • Storing: Keep leftover soup in an airtight container and refrigerate for up to 4 days.
    • Vegan tortellini soup: To make this soup vegan, look for a vegan tortellini (Kite Hill makes one) and omit the cheese and fish sauce.
    • Fish sauce: This is optional but adds a lovely flavor to sauces and soups like this tortellini soup. Two to three dashes season the soup nicely. Think of fish sauce as salt on steroids. It doesn’t make the soup taste fishy but makes the flavor pop.
    • The nutrition facts provided below are estimates. We did not include optional ingredients and assumed regular (not low-sodium) vegetable broth.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    268
    /
    Total Fat
    8.1g
    /
    Saturated Fat
    2.6g
    /
    Cholesterol
    23.7mg
    /
    Sodium
    1369.4mg
    /
    Carbohydrate
    41.3g
    /
    Dietary Fiber
    3.3g
    /
    Total Sugars
    7.9g
    /
    Protein
    9.3g


    AUTHOR:

    Joanne Gallagher

    Previous Post: Easy Creamy Vegetable Soup
    Next Post: Best Veggie Burger We’ve Ever Made

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  • The Best Shrimp Salad Recipe

    The Best Shrimp Salad Recipe

    This is my favorite shrimp salad recipe. It’s absolutely delicious, thanks to perfectly cooked shrimp, fresh dill, and an out of this world homemade dressing.

    Shrimp Salad in a bowl.

    This is the best shrimp salad I’ve made in a long time. Our easy poaching method guarantees perfectly cooked shrimp, and the simple lemon and dill dressing makes this salad insanely good.

    This cold shrimp salad keeps in the fridge for three days, which is perfect since it is amazing for lunch the next day! I can’t wait for you to try this recipe. It’s a keeper! For more easy shrimp recipes, see my easy shrimp scampi or this fresh shrimp ceviche.

    Key Ingredients

    • Shrimp: For the best results, cook your shrimp. I poach shrimp for this salad and love how gently poaching keeps the shrimp succulent. I use large shrimp and have shown how to poach shrimp them below. (You can use pre-cooked shrimp, but cooking the shrimp yourself only takes a few minutes.)
    • Bell pepper, celery, and green onion: Add flavor, color, and crunch. I especially love the added sweetness of the bell pepper in this salad.
    • Mayonnaise: Is the base for our creamy shrimp salad dressing. Use a good-quality store-bought brand or make your own (here’s our recipe for homemade mayo).
    • Lemon juice: Keeps our salad fresh and cuts through any heaviness of the mayo.
    • Dill: A classic herb with shrimp. I add a lot of dill to this salad and love it!

    Find the full recipe with measurements below.

    Tips for Making Our Favorite Shrimp Salad

    Tip 1: Poach your shrimp. You can use pre-cooked shrimp or cook them yourself. We highly recommend poaching the shrimp for the most flavorful and perfectly textured salad, it only takes a few minutes. To poach the shrimp, I follow a similar process to poaching chicken:

    1. Bring water to a boil with a few aromatics (garlic, lemon, and salt).
    2. Once it boils, turn off the heat and add the shrimp. The hot water will poach large shrimp, like the shrimp shown in our photos, to perfection in approximately 3 minutes. Note that in the photo below and in our video, I am using Patagonia pink shrimp, which are pink when raw and when cooked.
    Poached shrimp for shrimp salad

    Tip 2: Let your salad sit. You will toss your poached shrimp with mayonnaise, lemon juice, drill, bell pepper, celery, green onion, salt, and pepper. If you are in a rush, enjoy the salad now but if you can wait an hour, the flavors will develop even more (I cover it and store in the fridge).

    Shrimp salad ingredients

    Serving Suggestions

    I love serving shrimp salad with saltine crackers, but you can enjoy it in so many different ways. Add to buttered rolls for a sandwich (like a lobster roll), roll up in flour tortillas, or spoon into lettuce like we do for this shrimp salad on endive.

    More Shrimp Recipes

    Best Creamy Shrimp Salad

    The Best Shrimp Salad

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    This is the best shrimp salad we’ve made! It’s also very simple to make. You can use pre-cooked shrimp from the store or cook it yourself. We highly recommend cooking the shrimp for the most flavorful and perfectly textured salad, which only takes a few minutes.

    Makes 4 servings

    Watch Us Make the Recipe

    You Will Need

    Shrimp Salad

    1 pound poached shrimp, recipe below

    1/2 cup finely diced red bell pepper (Half of a large pepper)

    1/2 cup finely diced celery (1 large stalk)

    1/2 cup thinly sliced green onion (3 to 4)

    1/2 cup (100 grams) mayonnaise, try homemade mayo

    2 tablespoons fresh lemon juice

    1/4 cup roughly chopped fresh dill

    1/4 teaspoon fine sea salt

    4 twists of pepper grinder


    Poached Shrimp

    1 pound large raw shrimp (31-40 per pound), peeled and deveined

    2 quarts water

    1 lemon, cut in half

    2 cloves garlic, peeled and gently smashed

    1 bay leaf

    3 twists pepper grinder

    1 ½ tablespoon salt

    1/2 teaspoon Cajun seasoning, optional

    Directions

    • Poach the Shrimp

      • 1Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the garlic, bay leaf, pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.

      2Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Poach them for three minutes.

      3Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator.

    • Make the Salad

      • 1Once the shrimp have cooled, place them in a large bowl with the bell pepper, celery, green onion, mayonnaise, lemon juice, dill, salt, and pepper.

      2Gently mix the ingredients until they are well combined.

      3Allow the salad to sit in the refrigerator for at least one hour before serving, which allows the flavors to marinate and develop.

    Adam and Joanne’s Tips

    • Storing: Shrimp salad lasts up to 3 days in the refrigerator. Store it in an airtight container. I love having this salad ready in the fridge for an easy lunch or dinner! We do not recommend freezing shrimp salad.
    • Bell pepper substitute: If you do not want to add bell peppers, leave them out.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    319
    /
    Total Fat
    21.2g
    /
    Saturated Fat
    3.3g
    /
    Cholesterol
    225.8mg
    /
    Sodium
    464.3mg
    /
    Carbohydrate
    4.7g
    /
    Dietary Fiber
    1.2g
    /
    Total Sugars
    1.6g
    /
    Protein
    28.4g


    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 Teriyaki Chicken Recipe

    Easy Teriyaki Chicken Recipe

    author byline

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

    Teriyaki chicken on a plate

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

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

    Key Ingredients

    • Chicken: I love boneless, skinless chicken thighs for this recipe since they stay tender but cook quickly. They also soak up the teriyaki flavor beautifully! Skin-on chicken thighs would also be great if you prefer. Chicken breasts are also fine, but as with many of our chicken recipes, I love thighs!
    • Low-Sodium Soy Sauce: I use low-sodium soy sauce as the base of my sauce. It might seem salty at first, but trust me. It’ll blend beautifully with the other ingredients to create a perfectly balanced teriyaki flavor. You can substitute with light tamari with no changes.
    • Sugar: Granulated sugar balances the soy sauce and makes the teriyaki sauce thick and glossy when cooked. Feel free to experiment with brown sugar, coconut sugar, or even honey, but remember that these might make the sauce taste sweeter. If you love honey, you may enjoy this honey teriyaki chicken!
    • Sake: Don’t stress about buying expensive sake for teriyaki sauce! Use something you’d enjoy drinking. If you can’t find sake, mirin (a sweeter rice wine) works well too. You can swap it in directly or slightly reduce the sugar in the recipe.
    • Rice Vinegar: This adds a little zing to the sauce. You can usually find it near other vinegars at the grocery store. For substitutes, try white wine vinegar or plain white vinegar. Don’t worry if the sauce seems a bit strong after adding the vinegar, the flavors will mellow as it cooks.
    • Fresh Ginger (optional): I like to grate fresh ginger finely so it melts into the sauce. Ginger adds a bright, spicy note that complements the other flavors beautifully.

    Find the full recipe with measurements below.

    How to Make the Best Teriyaki Chicken

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

    Marinating the chicken

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

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

    More Chicken Recipes

    Homemade Teriyaki Chicken

    Easy Teriyaki Chicken

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

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

    4 Servings

    You Will Need

    1 ½ pounds boneless, skinless chicken thighs

    1/2 cup (120ml) light soy sauce

    1/2 cup (100g) granulated sugar

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

    2 tablespoons (30ml) rice vinegar

    2 teaspoons finely grated ginger, see tips

    Directions

    • Marinate the Chicken

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

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

    • Cook the Chicken

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

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

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

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

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

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

    Adam and Joanne’s Tips

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

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


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

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

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  • Tangy BBQ Sauce Recipe

    Tangy BBQ Sauce Recipe

    This easy homemade BBQ sauce recipe is ready in about 15 minutes, uses pantry staples, and is so much better than store-bought!

    Homemade BBQ Sauce

    This quick BBQ sauce is a delicious blend of Kansas City and Memphis styles, offering the best of both worlds. It’s slightly thicker than tangy Memphis style BBQ sauce but not as sugary sweet as the classic Kansas City version.

    Our recipe is the perfect DIY replacement for those store-bought bottles. It tastes better, and after looking at a few store-bought nutrition labels, this homemade version has significantly less sugar added, with more flavor! I use this sauce for our oven-baked beef ribs, and love it.

    Key Ingredients

    • Ketchup: We recommend using organic or natural ketchup for a thicker, less sweet sauce. Homemade ketchup also works!
    • Brown Sugar and Molasses: These add a rich sweetness to the sauce. I love how the molasses adds a richer flavor than brown sugar alone.
    • Pineapple Juice: Until testing this recipe, we had never used pineapple juice in barbecue sauce. But after tasting the sauce, we are sold! It’s sweet and tart. I love it! Look for pineapple juice with no sugar added.
    • Worcestershire or Pickapepper Sauce: You can use either, but my favorite is Pickapepper sauce. If you’ve not heard of it before, you’ll find it near the condiments and where Worcestershire is sold. Pickapepper is a little thinner, slightly sweeter, and more aromatic than more savory Worcestershire. It’s also vegan, so if you hope to make a vegan BBQ sauce, use Pickapepper.
    • Apple Cider Vinegar: I love tangy BBQ sauces, so we add some apple cider vinegar to balance the sweetness from ketchup, brown sugar, molasses, and pineapple juice.
    • Spices: You probably already have most (if not all) of the spices you need in your kitchen. We add smoked paprika, mustard powder (or mustard, see our tips section), garlic powder, onion powder, and ground turmeric. For spice, which is optional, add cayenne pepper or Aleppo pepper.

    Find the full recipe with measurements below.

    How to Make the Best BBQ Sauce

    Tip 1: This sauce takes minutes to make. If you can add ingredients to a saucepan, you can make this easy BBQ sauce. Once you make it, try it slathered onto these tender baked ribs or stir it into our oven pulled pork (amazing!).

    Simply whisk everything together in a saucepan until it bubbles. Once it bubbles, reduce the heat and cover for 8 minutes. Then uncover the sauce and transfer it to jars so its ready for your next meal.

    Ingredients for bbq sauce in a pan

    Tip 2: Let it sit. At first taste, you might find the sauce too sweet or vinegary, but as it sits in the fridge, the flavors will bloom and become one. I love this sauce immediately, but it gets even better after an hour or two if you can wait.

    Ways to Use This Sauce

    This really is the perfect substitute for store-bought barbecue sauce. We use it for so many of the recipes on Inspired Taste. Here are some of our favorites:

    More Sauce Recipes

    Tangy Homemade BBQ Sauce

    Tangy BBQ Sauce

    • PREP
    • COOK
    • TOTAL

    If you can add ingredients to a saucepan, you can make this BBQ sauce. This homemade sauce is better than anything you can buy at the store! It’s made with pantry staples like ketchup, brown sugar, and cider vinegar and is ready in under 20 minutes. Store it in an airtight container in the fridge for up to 1 month!

    Makes 3 cups

    You Will Need

    1 ½ cups (390g) ketchup, see tips

    5 tablespoons (65g) packed light brown sugar

    1 tablespoon molasses

    6 ounces (177ml) pineapple juice with no added sugar (3/4 cup)

    2 tablespoons Worcestershire sauce or Pickapepper sauce, see tips

    2 tablespoons apple cider vinegar

    1 tablespoon plus 1/4 teaspoon smoked paprika

    2 teaspoons mustard powder, like Coleman’s, see tips

    1 ½ teaspoons garlic powder

    1 teaspoon onion powder

    1/8 teaspoon ground turmeric

    1/4 teaspoon fine sea salt

    1 teaspoon fresh ground black pepper

    1/4 teaspoon Aleppo pepper or cayenne pepper, optional for heat

    Directions

      1Whisk all the ingredients in a medium saucepan over medium-low heat. Continue to whisk as you bring the sauce to a simmer. Since the saucepan is over lower heat, this will take a few minutes, but keeping the heat low prevents the sugars in the sauce from scorching.

      2Once the BBQ sauce bubbles, cover the saucepan with its lid and reduce the heat to the lowest flame or setting. Leave the sauce covered for 8 minutes.

      3Transfer to jars and let cool. Keep refrigerated for up to one month.

      4At first, this homemade barbecue sauce tastes sweeter and vinegary. However, after it has cooled, the flavors mellow a little, and the sauce becomes one.

    Adam and Joanne’s Tips

    • Ketchup: This sauce is best when made with thicker varieties of ketchup with no high fructose corn syrup added. You can use homemade ketchup, or we have found that organic or natural options like Hunt’s 100% Natural or Heinz Simply work nicely in this recipe.
    • Pickapepper and Worcestershire sauce: These umami-rich condiments are used as seasonings in soups, stews, and sauces. Pickapepper is a little thinner and a bit sweeter than the more savory Worcestershire, but in most circumstances, they are interchangeable. As a bonus, Pickapeppa sauce is naturally vegan, so if you want to make vegan barbecue sauce, Pickapepper is the right choice.BBQ Sauce Ingredients: Worcestershire Sauce vs. Pickapepper Sauce
    • Dry mustard: Coleman’s dry mustard is excellent here, but you can substitute it with other mustard powders, such as prepared Coleman’s mustard or Dijon mustard. When substituting prepared mustard for dry, you will need a bit more. Start with one tablespoon of prepared mustard and go from there.
    • Making BBQ sauce on the grill: You can also make this BBQ sauce on the grill. Be mindful of the hotter areas of your grill. Keep the sauce over the coolest, most indirect heat so the sugars don’t burn.
    • Making vegan BBQ sauce: Use vegan-reviewed brands of ketchup, sugar, and molasses, as well as Pickapepper sauce, instead of Worcestershire.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    2 tablespoons
    /
    Calories
    38
    /
    Total Fat
    0.1g
    /
    Saturated Fat
    0g
    /
    Sodium
    199.6mg
    /
    Carbohydrate
    9.3g
    /
    Dietary Fiber
    0.2g
    /
    Total Sugars
    7.4g
    /
    Protein
    0.2g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

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

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  • Perfect Asparagus Soup Recipe

    Perfect Asparagus Soup Recipe

    This incredible asparagus soup recipe turns out perfectly silky and creamy, and that’s without cream. We blend asparagus, potatoes, and a simple homemade broth. It’s healthy, super satisfying, and vegetarian!

    Creamy Asparagus Soup

    This asparagus soup is pure Spring in a bowl, and honestly, it’s one of my favorite ways to cook with asparagus! It’s light on calories but big on flavor. Don’t get me wrong, I love a rich, creamy soup, but sometimes you just want something a little lighter. That’s where this recipe comes in. Substituting potatoes for cream thickens the soup and adds a silky texture without any heaviness. I use this trick in our creamy vegetable soup and broccoli cheddar soup, too!

    This soup is also resourceful! We use the parts of asparagus and leeks that usually get tossed (like the tough ends and dark green tops) to make a really flavorful broth. It’s such a tasty way to cut down on food waste while boosting flavor. For more asparagus recipes, I bet you’ll love this roasted asparagus or my go-to asparagus omelet.

    Key Ingredients

    • Asparagus: When shopping, look for bright green asparagus spears with tightly closed tips. A little purple on the tips is also a good thing. Skip any asparagus that looks dull, yellow, or has open, flowery tips. They should also feel firm and snap when bent. If they’re limp or bendy, they’re past their prime.
    • Leeks: Leeks are like onions, but taste a bit more sweet and delicate. We’ll use the white and light green parts in the soup, and save the dark green tops for our broth. To clean them, just trim off the root and dark green tops, slice the leek lengthwise, and rinse well under running water to get rid of any grit hiding inside. If you want more tips, check out our tutorial for how to clean leeks!
    • Carrot: Just one carrot brings a little sweetness and a bit of color to the broth.
    • Garlic: I like to use garlic in both the broth and the soup for extra flavor.
    • Potatoes: Here’s the secret to that creamy texture! No cream needed. Just potatoes (russet or Yukon Gold work great) to give this soup body and silkiness.
    • Spinach: Toss in a few handfuls of baby spinach at the end for a bit more green and a little extra nutrition.
    • Lemon: A squeeze of fresh lemon juice on top is my favorite finishing touch. It makes all the flavors pop!
    • Cheese (optional): We used parmesan in the photos, but feta or a spoonful of ricotta or mascarpone is amazing too.

    Find the full recipe with measurements below.

    How to Make Asparagus Soup

    Tip 1: Make the asparagus broth. My favorite part about this soup recipe is that the base is a broth made with ingredients you would normally just toss in the trash. For this asparagus soup, combine the trimmed ends of the asparagus, dark green tops of the leeks, a carrot, a garlic clove, a bay leaf, salt, and pepper in a pot. Cover with water (or a light chicken broth), then simmer for about 25 minutes.

    Making a veggie broth for Asparagus Soup

    Tip 2: Cook the leeks until soft. Whenever you use leeks, you really want to cook them long enough for them to soften and sweeten. We do this in a bit of olive oil in a Dutch oven, then build our soup from there. I cook my leeks the same way when making potato leek soup.

    Tip 3: Add potatoes. Once your leeks are soft and sweet, stir in garlic and potatoes. Then, pour in some of that asparagus broth from earlier. Let everything simmer until the potatoes are soft (about 20 minutes).

    Tip 4: Finish with the asparagus and spinach. The asparagus does not need much time to cook, so we wait until the potatoes are soft before adding it. When they are tender and bright green, we take the soup off of the heat and then stir in spinach. This adds flavor and nutrition, but most importantly, it makes our soup a bit greener.

    Adding chopped asparagus to the soup pot.
    Finishing with fresh spinach to make the soup more green.

    Tip 5: Blend and thin as needed. I usually use my immersion blender right in the soup pot, but for a completely smooth soup, transfer to a stand blender and blend. Depending on how thick you’d like the soup, you can thin it with a bit more of the asparagus broth. Then season to taste and serve.

    More Vegetable Soup Recipes

    Asparagus Soup

    Perfect Asparagus Soup

    • PREP
    • COOK
    • TOTAL

    This simple asparagus soup is delicious, vegetarian, and minimizes waste. Instead of using stock to make the soup, we make a quick asparagus broth using the asparagus and leek trimmings. The broth is delicate and fragrant and is the perfect way to make use of trimmings instead of throwing them away.

    6 Servings

    You Will Need

    2 pounds asparagus (907 g)

    1 large leek

    1 medium carrot

    2 garlic cloves, gently smashed

    1 bay leaf

    2 tablespoons extra-virgin olive oil

    2 medium russet potatoes, peeled and diced, about 1 pound (450 g)

    3 cups baby spinach, about 4 ounces (113 g)

    Half of a lemon, cut into wedges

    Salt and fresh ground black pepper

    Parmesan cheese, feta, ricotta, or mascarpone for garnish, optional

    Directions

    • Make Asparagus Broth

      • 1Trim the dry, woody bottoms of the asparagus. To find where to trim, bend the stalks until they naturally snap. Cut or snap at that point. Save the tops for the soup and add the stems to a large pot.

      2Cut the dark green tops from the leek and rinse them well to remove any grit. Add these to the pot with the asparagus stems. Rinse the leek’s lighter green and white parts and set them aside.

      3Add the carrot, smashed garlic clove, bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the pot. Cover with 9 cups of water and bring to a boil. Reduce the heat, cover, and simmer for 25 minutes. Season to taste with salt, adding a little at a time until you can taste the broth’s flavors without it being overly salty. Strain the broth and reserve the garlic cloves.

    • Make Asparagus Soup

      • 1Thinly slice the reserved white and light green parts of the leek.

      2Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the sliced leeks and 1/4 teaspoon of salt. Cook, stirring often, until softened and fragrant, about 5 minutes.

      3Stir in the reserved garlic cloves and cook for one more minute. Add the potatoes and 6 cups of the asparagus broth (save the rest for thinning later). Bring to a boil, then reduce heat and simmer, covered, until the potatoes are very tender, about 20 minutes.

      4Meanwhile, cut the tips from 12 asparagus spears measuring about 1 ½ inches from the top. Set these aside for garnish. Roughly chop the remaining asparagus.

      5Once the potatoes are tender, stir in the chopped asparagus (not the reserved tips) and simmer until tender-crisp and bright green.

      6Remove from the heat and stir in the spinach until wilted but still bright green, about 1 minute. Blend the soup until smooth using an immersion blender (or a regular blender in batches).

      7Taste and season with more salt and pepper as needed. If the soup is too thick, thin it with the reserved asparagus broth, 1/4 cup at a time.

      8Just before serving, cook the reserved asparagus tips in boiling salted water until tender-crisp and bright green (about 3 minutes). Rinse with cold water to stop the cooking.

      9Ladle the soup into bowls and garnish with the asparagus tips and cheese (optional). Serve with a lemon wedge for squeezing over the top.

    Adam and Joanne’s Tips

    • Storing: The soup’s bright green color may dull slightly over time, but you can store this in an airtight container in the fridge for up to 4 days.
    • Blending the soup: I use an immersion blender. If you use a stand blender, remember to blend in batches. If your soup is hot while blending, you want to remove the lid’s center insert and cover it with a kitchen towel while blending, helping some of the steam release and preventing the lid from popping off (which can be a big, hot mess).
    • Leftover broth: Use it in other soups to cook rice or grains or make risotto.
    • The nutrition facts provided below are estimates. We did include 1 tablespoon of parmesan cheese in the calculations for each serving (there are 6 servings total). We omitted salt from the calculations since you must add to your tastes.

    Nutrition Per Serving
    Serving Size
    1 of 6 servings
    /
    Calories
    149
    /
    Protein
    6g
    /
    Carbohydrate
    20g
    /
    Dietary Fiber
    4g
    /
    Sugars
    3g
    /
    Total Fat
    6g
    /
    Saturated Fat
    2g
    /
    Cholesterol
    3mg


    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 Taco Soup Recipe

    Easy Taco Soup Recipe

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

    Easy Taco Soup

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

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

    Key Ingredients

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

    Find the full recipe with measurements below.

    How to Make the Best Taco Soup

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

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

    Taco soup Ingredients

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

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

    Our Favorite Variations

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

    Easy Taco Soup

    • PREP
    • COOK
    • TOTAL

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

    6 Servings

    You Will Need

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

    1 teaspoon olive oil

    1 small onion, chopped

    2 tablespoons taco seasoning, try homemade taco seasoning

    3 cloves garlic, minced

    1 (28 ounce) can whole or diced tomatoes

    1 (4 ounce) can diced green chiles

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

    1 cup frozen corn

    3 cups chicken stock or vegetable broth (709ml)

    2 to 3 tablespoons chopped fresh dill, optional

    Salt and cayenne pepper or hot sauce to taste

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

    Directions

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

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

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

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

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

    Adam and Joanne’s Tips

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

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


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

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

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  • Veggie Stuffed Shells Recipe

    Veggie Stuffed Shells Recipe

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

    Veggie Stuffed Shells

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

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

    Key Ingredients

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

    Find the full recipe with measurements below.

    Veggie Stuffed Shells

    How to Make Veggie Stuffed Shells

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

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

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

    Making the ricotta filling for stuffed shells

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

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

    Serving Suggestions

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

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

    More Stuffed Shells Recipes

    Veggie Stuffed Shells

    Veggie Stuffed Shells

    • PREP
    • COOK
    • TOTAL

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

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

    Makes 16 shells or 4 Servings

    You Will Need

    18 jumbo pasta shells

    4 ounces mushrooms, thinly sliced, about 2 cups sliced

    1 medium bell pepper, chopped

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

    3 garlic cloves, 1 tablespoon minced

    2 cups whole milk ricotta cheese

    3 ounces finely grated parmesan cheese, about 1 cup

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

    ½ teaspoon dried oregano

    3 cups marinara sauce, try our homemade marinara sauce

    2 ounces shredded mozzarella cheese, about 1/2 cup

    Fine sea salt and fresh ground black pepper

    Directions

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

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

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

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

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

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

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

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

    Adam and Joanne’s Tips

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

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


    AUTHOR:

    Joanne Gallagher

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  • Easy Creamy Vegetable Soup Recipe

    Easy Creamy Vegetable Soup Recipe

    This easy creamy vegetable soup recipe is incredibly delicious and made in one pot with a short list of healthy ingredients.

    Easy Creamy Vegetable Soup

    I’ve been making this creamy vegetable soup for over 15 years. It’s a staple soup for my family, the one we turn to when we need a little comfort or an easy meal.

    Our recipe below is for a blended vegetable soup. For a brothy veggie soup, see this Easy Vegetable Soup.

    Key Ingredients

    • Vegetables: I keep this vegetable soup really simple with onions, garlic, carrots, and celery. If you have other veggies in the fridge that need to be used up, feel free to add them. I’ve added zucchini, summer squash, and even winter squash cubes to this and loved it.
    • Potatoes: Instead of using a roux made with butter and flour, we add a pound of potatoes to make this soup thick and creamy. I prefer thin-skinned potatoes like Yukon Gold and don’t peel them. You can substitute sweet potatoes.
    • Broth: This recipe calls for vegetable broth or chicken broth. You can make your own or buy it. When looking for store-bought veggie broth, I go for the brands that include mushrooms (these tend to have more flavor).
    • Thyme and Bay Leaves: I love these for their classic flavor. You can use fresh or dried.
    • Something Creamy: When the soup is blended, I stir in something creamy to make things extra delicious. I love cream or half-and-half, but you can use dairy-free coconut milk or this homemade cashew cream.

    Find the full recipe with measurements below.

    How to Make the Best Creamy Veggie Soup

    Tip 1: Cut all the veggies to the same size. So that everything cooks quickly and evenly, chop your vegetables into similar sizes. Remember that this soup is eventually blended, so there’s no need for perfect cuts, though. I cook onions, carrots, and celery in a big pot until softened. Then, I add potatoes, garlic, broth, and herbs.

    Cooking the Vegetables for Creamy Vegetable Soup

    Tip 2: Remove your bay leaf before blending. The vegetables will be soft after simmering for 15 minutes. Then you will blend. Before you do, remove the bay leaf and thyme stalks (the leaves will have fallen off into the soup). Then, blend the vegetables into a creamy soup. I’ve lost count of how many times I’ve forgotten a bay leaf before blending soup. The thyme stalks and bay leaf don’t soften well enough to blend in, so it really is best to remove them!

    How to Make Creamy Vegetable Soup - Adding thyme and bay leaves to the pot

    Tip 3: Finish with something creamy. The potatoes really make this soup thick and creamy, but I still love adding a splash of cream or half-and-half just before serving. You can skip it or use a dairy-free option like coconut milk. It’s amazing all by itself, but I love topping it with some homemade croutons.

    More Creamy Soup Recipes

    A Bowl of Creamy Vegetable Soup

    Easy Creamy Vegetable Soup

    • PREP
    • COOK
    • TOTAL

    You will love this easy, delicious, and creamy vegetable soup recipe. Don’t worry too much about how you prep the vegetables. You should be fine as long as they are all of a similar size. Since this is a blended soup, you do not need to mince the garlic cloves. Just peel and cut them in half.

    We have been making this soup for years. It’s simple to make, healthy, and comforting. Throw lots of vegetables into a big pot, add stock and herbs, and then simmer until done. Blend, and it is ready to eat. For a brothy soup, see this Homemade Vegetable Soup.

    Makes 4 Servings

    Watch Us Make the Recipe

    You Will Need

    1 large onion, chopped into ½-inch pieces

    1 pound carrots, peeled and chopped into 1/2-inch pieces, 4 to 5 medium carrots

    4 celery sticks, chopped into ½-inch pieces

    1 tablespoon olive oil

    Salt, as needed

    ¼ teaspoon crushed red pepper flakes

    1 pound thin-skinned potatoes, chopped into ½-inch pieces, 3 medium potatoes

    3 garlic cloves, peeled and halved

    3 cups vegetable broth or chicken broth (710ml)

    2 bay leaves

    3 sprigs fresh thyme or ½ teaspoon dried thyme

    ¼ cup half-and-half, cream, or coconut milk (60ml)

    Directions

      1Cook the veggies: Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and celery around in the oil. Sprinkle with ½ teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet, 5 to 10 minutes.

      2Add the potatoes: Stir in the potatoes, garlic halves, bay leaves, and thyme. Cook for 5 minutes. Add more oil if the pot seems dry.

      3Simmer the soup: Pour in the broth and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork, about 15 minutes.

      4Blend the soup: Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard them. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.

      5To finish: Stir in the cream. Taste for seasoning and adjust with more salt and pepper if necessary.

    Adam and Joanne’s Tips

    • Storing: Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it! Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge.
    • Reheating: Add to a saucepan over medium-low heat and cook, stirring occasionally, until hot. You can also microwave it. Use a spoon or whisk to bring the soup back together if it is separated.
    • Vegan vegetable soup: Use either homemade veggie broth or store-bought broth, and look for one that is heavy on mushrooms for the most flavor. Add full-fat coconut milk or cashew cream at the end.
    • Substitute the potatoes: Try 1 can of drained and rinsed white beans. Once blended, they make the soup creamy and add a little extra protein.
    • The nutrition facts provided below are estimates. We included ¼ cup of half and half in the calculations and assumed 4 servings. We omitted salt from the calculations since you will need to add it to your taste.

    Nutrition Per Serving
    Calories
    234
    /
    Protein
    6 g
    /
    Carbohydrate
    41 g
    /
    Dietary Fiber
    7 g
    /
    Total Sugars
    8 g
    /
    Total Fat
    6 g
    /
    Saturated Fat
    2 g
    /
    Cholesterol
    6 mg


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

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

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