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Grilled Chicken Caesar Salad | The Recipe Critic
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Fresh and delicious Grilled Chicken Caesar Salad is a crowd-pleasing hearty salad with tender grilled chicken, crisp romaine lettuce, cherry tomatoes, shredded parmesan cheese, and crunchy croutons!

Satisfying and flavorful salads like this one never go out of style. They make the perfect lunch or light dinner! Try out this greek broccoli pasta salad, this delicious honey mustard chicken salad, and this amazing Portillo’s chopped salad.
Reasons to Make This Salad

It’s so filling: This chicken Caesar salad includes vegetables, lean protein, and many essential vitamins and minerals. It’s one of those salads that will fuel you for hours.

So delicious: The combination of crisp romaine, juicy tomatoes, flavorful chicken, delicious parmesan cheese, and crunchy croutons creates a mouthwatering flavor profile that’s a hit with almost everyone.
Grilled Chicken Caesar Salad

This grilled chicken Caesar salad is my favorite refreshing meal when the weather starts to warm up! I’ve always been a huge fan of a good classic Caesar salad, but this one with juicy, flavor-packed grilled chicken and juicy tomatoes is on a whole new level.

It’s actually pretty easy to make, too! Let the chicken marinate in Caesar dressing to add plenty of that delicious Caesar flavor. Then, once the chicken is grilled, everything comes together in minutes. Serve it alone or with some crusty buttered sourdough bread on the side.

Ingredients in Chicken Caesar Salad

This grilled chicken salad recipe is the absolute best! The ingredients are simple and come together with very little effort. Check out the recipe card at the bottom of the post for exact measurements.

Chicken
- Caesar Dressing: You can use store-bought dressing, but we highly recommend this homemade Caesar Dressing. It’s perfectly creamy with incredible flavor!
- Olive Oil: Smooths out the marinade and adds some necessary fat for juicy grilled chicken.
- Lemon Juice: All good marinades have just enough acidity to tenderize the meat.
- Salt & Pepper: Brings out all of the delicious flavor.
- Chicken Breasts: These will marinate in the dressing for at least 1 hour making them tender, juicy and full of flavor.
Salad
- Romaine: Chopped romaine adds bright green color and makes the salad fresh and crisp.
- Cherry Tomatoes: For juicy bursts of sweetness.
- Croutons: I love using my homemade croutons to add plenty of crunchy texture.
- Parmesan Cheese: Add shredded or shaved parmesan cheese for a bit of nutty sharpness that enhances the flavor of the dressing.
- Caesar Dressing: You can’t have a Caesar salad without Caesar Dressing! It adds the most wonderful briny, tangy and rich taste.
- Black Pepper: Freshly cracked black pepper is the perfect finishing touch!
How to Make a Grilled Chicken Caesar Salad

Just five simple steps and you’re well on your way to the best salad of your life! This is one of those salads that even the kids will love. It’s that good! Here’s the easy process of how everything comes together:

For the chicken
1. Make the Marinade: In a large sealable bag or container, mix together the Caesar dressing, olive oil, lemon juice, and salt and pepper.
2. Marinate the Chicken: Add the chicken breasts to the bag or container and coat each breast evenly. Place the chicken in the fridge to marinate for at least 1 hour.
3. Grill: Heat a grill up to 375 degrees Fahrenheit. Once the chicken is ready, remove it from the marinade and grill for about 6-8 minutes on each side. Discard the marinade.
For the salad.
1. Slice Chicken: Once the chicken is grilled, let it rest at least 5 minutes before slicing into ½ inch strips.
2. Assemble and Toss Salad: To a large bowl add the chopped romaine, cherry tomatoes, croutons, parmesan cheese, sliced chicken and caesar dressing, top with freshly cracked black pepper and toss.
Tips and Variations

With a joining of fresh ingredients and a flavorful, creamy salad dressing, this is definitely my new favorite salad recipe! Here are some helpful tips and ways to make it your own!

Using Homemade Dressing: I like to use my homemade dressing, but a store-bought dressing works just as well! The same goes for the croutons.

Marinating the Chicken: Your chicken can marinate for up to 4 hours, but 1 hour is sufficient. If you’re in a hurry, even 30 minutes will be okay, but not quite as good.

Salad Greens: Romaine is classic in Caesar salads; however, any favorite greens will work. You can even use a combination of several varieties.

Precooked Chicken: You can totally use pre-cooked chicken or rotisserie chicken for this recipe, but what makes it special is the marinated grilled chicken.
Make Ahead & Storing Leftovers

Make Ahead: Get a head start by making the dressing and grilling the chicken a day or two ahead, and store each separately in airtight containers in the refrigerator. You can also chop the lettuce and tomatoes beforehand. Then, when it comes time to serve, pull everything out of the fridge, assemble, and enjoy!

Leftovers: Once the salad is tossed, it’s best enjoyed the day it’s made, but you can keep leftovers in an airtight container in the fridge for up to 3 days. It’s best to store the dressing separately from the salad.
More Delicious Caesar Recipes

The garlicky, smoky, salty and lemony flavors that make up that classic Caesar taste we all know and love is one of my favs. Anything with that delicious Caesar flavor and I’m bound to be obsessed!

Salads

Grilled Caesar Salad

19 minutes

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February 19, 2026
Harissa Meatballs with Whipped Feta Recipe
These Harissa Meatballs with Whipped Feta are perfect for an easy SOS dinner! Store-bought meatballs, bell peppers, zucchini, harissa, and whipped feta all in one bowl. YUMMY!
This is a fan favorite recipe that’s part of our Fall 2022 SOS Series! View the full series.

Here’s a stunner for you.

You are looking at a big ol’ bowl of store-bought wonders such as hummus, olives, and pita bread, topped with a pile of meatballs (also store-bought! SOS life) that have been coated in a quick harissa / lemon / olive oil paste and baked to juicy-crisp perfection, roasted peppers and zucchini, and a super tangy, salty, whipped garlicky feta to add a little creamy punch to every bite.

It sounds fancy when I write it all out, and actually, every bite really does feel very complex and so delicious. But in reality, almost everything can be store-bought, and then you just have two tasks: roasting a meatball and veggie sheet pan, and whipping up a block of feta.

In This Post: Everything You Need For This Bowl

Ingredients You Need To Make This Happen

Here’s our shortcut-friendly ingredient list:
- meatballs
- harissa paste (it usually comes in a jar and is often sold in the “global foods” section at many grocery stores)
- bell peppers
- zucchini
- hummus
- pita
- feta
And assuming you’ve got olive oil, S&P, and garlic…this big bowl of goodness is yours for the taking.

How To Make This Bowl Come Together

Essentially what is happening here is the meatballs, peppers, and zucchini get roasted on one single pan.

I know technically this isn’t the correct way to do it because you want each veggie to be cooked to its own perfection. And if you are particular about your zucchini, feel free to give it its own pan for optimal zucchini-specific roasting. But I found it most efficient (and 100% delicious) to just add the zucchini on the same pan – not for the whole time, but just for the last few minutes of roasting. If there’s an easy way to do something that still gets the same super-yum end results, you know I’m all over that. And in this case, everybody-on-one-pan is the way.

The Whipped Feta Is a Must-Make

The only other really “active” cooking step here is blitzing up a block of feta cheese in a food processor or mini chopper (I love this one (affiliate link)) until it becomes a creamy, spreadable, dollop-able wonder that you might be tempted to put on, like, everything from here on out.

This recipe, this combo of flavors, this textural heaven? This one is for those of us who like to go big. Lots of color, lots of puckery zip, lots of salt, and a good amount of heat from that harissa paste… more of all, please.

In terms of eating this, you can just fork-and-knife it, OR you can get right up in there with your pillowy pita and swoop it directly into the hummus, top with a meatball and some veggies, and do a final dunk into that whipped feta to just take this day right over the top. (10/10 would recommend.)

Harissa Meatballs with Whipped Feta: Frequently Asked Questions

What type of store-bought meatballs do you recommend?

Any kind! I’ve tried pork, beef, chicken, and turkey meatballs – and I think veggie meatballs would also work really well as a vegetarian option! This recipe is very forgiving – it can work with meatballs that are pre-cooked, and I’ve also enjoyed this recipe with the pre-made, UNCOOKED meatballs that you can often buy in the meat department. For a specific brand, I really enjoyed these with the ALDI pre-made uncooked Italian style meatballs (I know, wrong flavor profile, but it worked just fine and the meatballs were amazing). I just brushed them with the harissa sauce before baking.

I have some extra time. Can I make my own meatballs for this recipe?

Sure can! These baked chicken meatballs are perfect in this recipe, and major bonus – they’re freezer-friendly if you wanted to prep these ahead of time. Doubling the recipe is not a bad idea!

Is harissa paste spicy?

It’s not terribly spicy, but harissa paste does pack some heat. I would rate it as mild+ or medium- level heat. I left a few meatballs un-sauced for my toddler just to make sure it wasn’t too spicy for her.

I can’t find harissa paste. What else can I use?

Chili oil or even sriracha could work here instead! Just adjust the amounts as necessary so that you don’t make it too spicy.

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Click here to watch step-by-step stories for how to make this recipe!

Source Notes: Harissa paste is “a Tunisian hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.” (definition from Wiki!) It reminds me a little bit of curry paste – it’s packed with flavor and vibrantly red in color. In the US, you can find it at many grocery stores that have a solidly stocked “global foods” section. It’s usually is sold in small jars. If you want to dabble with making your own (and I am actually tempted to after reading Suzy’s description), here is a recipe for homemade harissa paste.

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Description

These Harissa Meatballs with Whipped Feta are perfect for an easy SOS dinner! Store-bought meatballs, bell peppers, zucchini, harissa, and whipped feta all in one bowl. YUMMY!

Meatballs and Such:

Whipped Feta:

Extras:

Sheet Pan, Part One: Preheat the oven to 425 degrees. Place the peppers on one side of a large sheet pan. Drizzle with oil and sprinkle with salt. Mix the harissa with a little bit of olive oil, lemon juice, and garlic powder until you have a nice spreadable red paste. Coat your meatballs with the sauce (you can do this by tossing the meatballs in a bowl with the sauce if they’re pre-cooked, or just brushing the meatballs directly on the sheet pan if your meatballs are raw). Add meatballs to the center of the sheet pan. Bake for 15-20 minutes.

Sheet Pan, Part Two: Add the zucchini to the pan with some olive oil and salt. Roast for another 10 minutes. For extra browning on everything, broil for about 5 minutes.

Whip That Feta: In a food processor, chopper, or blender, whip up the feta, cream cheese, and garlic until a thick and creamy sauce forms.

Serve: Serve meatballs and veggies with a dollop of hummus, your whipped feta, pita wedges, and anything else you like (olives, lemon, etc.). And now DEVOUR. And repeat. And repeat. And repeat.

Prep Time: 15 minutes

Cook Time: 30 minutes

Category: Dinner

Method: Sheet Pan

Cuisine: American

Keywords: harissa paste, meatballs, whipped feta
We Love Sheet Pan Recipes. Here Are More Faves!

One More Thing!

This recipe is part of our collection of savory meatball recipes. Check it out!
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February 19, 2026
The Best Steak Marinade Recipe
This is the best steak marinade you’ll ever use. It’s rich and savory, creating a thick coating that guarantees an intensely flavorful, juicy steak every time.

This simple marinade for steak belongs to the “mud” marinades group, so it has a thick consistency that easily sticks to your steak. Every bite is well coated, which is why I’m convinced this is one of the best marinades out there.

Whether you’re cooking flank steak, sirloin steak, hanger steak, or even a New York strip, this marinade will take your steaks to a new level of deliciousness. I especially love it for grilled steak and steak salad.

Key Ingredients
- Steak Seasoning: I use our homemade steak seasoning, but feel free to use your favorite brand.
- Garlic: I love the fresh garlic in this marinade and prefer to finely grate it so it melts into the mixture. I use the same technique for our pork chop marinade.
- Lemon: Adds some acidity and brightens the flavors.
- Soy Sauce and Worcestershire sauce: These add umami, making the steak taste richer and more beefy.
- Oil: Any neutral oil with a higher heat tolerance works nicely. I usually use avocado oil.
Find the full recipe with measurements below.

My Tips for Using This Incredible Steak Marinade

Tip 1: Why you’ll love it. We recommend this mud-style marinade for steaks for two reasons: First, our umami-rich marinade enhances the natural beefy flavor of the steak, and second, since we spoon extra marinade over the steaks while they cook, it creates a caramelized crust and even juicier results.

Tip 2: How long to marinate steaks. We recommend marinating the steaks for 1 to 2 hours. This is because the lemon juice in the marinade can break down the steak’s exterior if left for too long. So, we keep the marinating time short to preserve the steak’s texture and flavor.

Tip 3: Cooking marinated steak. This thicker, mud-style marinade works wonders on the grill or in a grill pan (see our tips on how to grill steak). If you don’t want to grill them, you can cook the marinated steaks in a stainless-steel or cast-iron skillet.

More Marinade Recipes
The Best Steak Marinade

PREP
1 hr

COOK
10 mins

TOTAL
1 hr 10 mins

This easy steak marinade is a surefire way to enhance the natural flavors of your steaks. We highly recommend our steak seasoning, but you can substitute your favorite store-bought seasoning blend. This marinade has a unique quality often referred to as “mud” due to its thicker consistency, which allows it to cling lovingly to your steaks.

Makes enough for two large or four small steaks

You Will Need

2 tablespoons steak seasoning, we love this homemade steak seasoning

2 tablespoons high-heat oil like avocado oil vegetable oil, or safflower oil

2 cloves garlic, grated or finely minced

2 teaspoons soy sauce

2 teaspoons lemon juice

2 teaspoons Worcestershire sauce

Directions

Marinating the Steak

1Combine the marinade ingredients and generously rub the mixture all over the steak. Allow the steak to marinate for up to 1 hour. While marinating for a bit longer is acceptable, we advise against exceeding two hours to achieve the best flavor, color, and texture.

Grilling or Using a Grill Pan

1Place the marinated steaks on the grill over medium-high heat and cook until golden brown and slightly charred, 4 to 5 minutes.

2Turn the steaks over and continue to grill until your desired doneness. Use the suggested internal temperature guide below. As the steaks cook, spoon the leftover marinade over them to enhance the flavors. If using an open flame, watch out for flare-ups.

3After cooking, let the steak rest for 5 minutes before serving or slicing.

Pan-Seared Steaks

1Preheat the skillet over medium-high heat (for 1 to 2 minutes), then add the marinated steaks to the pan. Cook the steaks, flipping them frequently, until they are well browned on all sides, including the edges. You can hold the steak sideways with tongs to sear any fat along the edges.

2Use the suggested internal temperature guide below to determine your preferred doneness. After cooking, allow the steak to rest for 5 minutes before serving or slicing.

Adam and Joanne’s Tips

Internal temperatures and doneness: Keep in mind that steak continues to cook slightly after being removed from the heat.

Steak doneness: Rare: 120-130°F, Medium Rare: 130-140°F, Medium: 140-150°F, Medium-Well: 150-160°F, and Well-Done: 160°F+.

Gluten-free: Use certified GF soy sauce or tamari and Worcestershire sauce.

The nutrition facts provided below are estimates and are only for the marinade, not the steak. We have used the USDA database to calculate approximate values.

Nutrition Per Serving
Serving Size
1/4 of the recipe, enough for 1 small steak
/
Calories
84
/
Total Fat
7.3g
/
Saturated Fat
1g
/
Cholesterol
0mg
/
Sodium
785.9mg
/
Carbohydrate
5.2g
/
Dietary Fiber
1.5g
/
Total Sugars
0.5g
/
Protein
1g

AUTHOR:

Joanne Gallagher
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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February 18, 2026
Crispy Kale Chips Recipe
Our kale chips recipe is so easy to make! They bake up perfectly crisp in just 20 minutes, and you can season them any way you like.

When I first tried making kale chips in the oven, I couldn’t believe how simple they were. All you need is fresh kale, a baking sheet, and a hot oven. This recipe turned me from someone who wasn’t the biggest fan of kale into someone who makes kale chips all the time.

What I love most is how fun they are to season. Use your favorite spice blends, or keep things simple with a sprinkle of salt. I’ve shared a few of my go-to flavor ideas below!

Key Ingredients
- Kale: You can make kale chips with any variety, but my favorite is curly kale, which is also the most common. I love the curly, ruffled leaves—they crisp up beautifully in the oven. Lacinato kale (also called Tuscan or dinosaur kale) works well, too. It’s a bit thicker, so the chips turn out heartier and slightly less delicate.
- Olive Oil: I like using extra-virgin olive oil for its flavor, especially since we’re not cooking at super high heat. If you prefer to avoid heating olive oil, avocado oil is a great alternative.
- Salt and Pepper: Be generous when seasoning with salt (I like fine sea salt) and fresh ground black pepper. Below, I’ve also shared some spices/spice blends that work well for kale chips.
- Optional Seasonings: Consider spicing up the chips with Cajun seasoning, Old Bay, seasoned salt, curry powder, Togarashi, chili powder, ranch seasoning, mushroom powder, nutritional yeast, sesame seeds, or lime zest. I like to sprinkle extra spices after baking while the chips are still warm. In the photo below, I’ve added lime zest and chili powder for chili-lime kale chips!
Find the full recipe with measurements below.

How to Make Kale Chips

Tip 1: Prep the kale. Start by removing the leaves from the thick, woody stalks. (You can save the stalks for vegetable broth.) Tear the leaves into large pieces, and remember, they’ll shrink a bit as they bake, so make them slightly larger than tortilla chips.

Tip 2: Rinse and dry well. Rinse the kale thoroughly, then make sure that it is 100% dry. Any leftover moisture will cause the kale to steam rather than crisp. A salad spinner works best, but you can also pat the leaves dry with a clean kitchen towel or paper towels.

Tip 3: Add oil and salt. Toss the dry kale with a drizzle of oil and a sprinkle of salt (or seasoned salt), then bake. If you plan to add other seasonings, it’s best to sprinkle them on after baking while the chips are still warm.

Tip 4: Don’t crowd the pan. Spread the kale out in a single layer on a large baking sheet. Overcrowding traps steam and prevents crisping.

Tip 5: Bake until crisp. Bake the kale chips at 350°F for 10 to 12 minutes, until crisp and lightly browned. Keep an eye on them near the end, as they can go from perfect to overdone quickly. Once baked, enjoy them as-is or toss with your favorite seasonings.

More Kale Recipes
Crispy Kale Chips

PREP
10 mins

COOK
15 mins

TOTAL
25 mins

Our kale chips recipe takes 20 minutes, and you can customize the chips however you like. Check the tips for spice suggestions. Remember, for the best, most crispy kale chips, you must dry the kale very well before baking.

4 Servings

You Will Need

1 bunch kale, we prefer curly kale for chips

2 tablespoons extra-virgin olive oil

1/4 teaspoon fine sea salt

1/8 teaspoon ground black pepper

Directions

1Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.

2Remove the thick, woody stalks and ribs from kale leaves and tear leaves into smaller pieces. Discard stalks and ribs or save them for another use.

3Rinse the kale leaves, then use a salad spinner or clean kitchen towel/paper towel to dry them completely. If the kale leaves are not dry, they will steam instead of becoming crisp, so make sure they are as dry as you can get them.

4Toss leaves with olive oil, salt, and pepper. Arrange kale in one layer on the baking sheet (you may need to work in batches or use two baking sheets.) Keeping a bit of space between the chips helps them crisp better.

5Bake until the kale is crisp, 10 to 12 minutes. If, after 10 to 12 minutes, the kale is not yet crisp, bake another 2 to 3 minutes. (Stay close to watch for the kale becoming overcooked/browned.) Let cool for 5 minutes, and enjoy!

Adam and Joanne’s Tips

Optional seasonings: Anything goes! We usually add these once the kale chips are baked and crispy. Try Cajun seasoning, Old Bay, curry powder, Togarashi, chili powder, ranch seasoning, mushroom powder, nutritional yeast, sesame seeds, and lime zest. To make chili lime kale chips, sprinkle the baked and crispy chips with 1/2 teaspoon chili powder and 1/2 teaspoon fresh lime zest.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of batch
/
Calories
81
/
Protein
2g
/
Carbohydrate
4g
/
Dietary Fiber
1g
/
Total Sugars
0g
/
Total Fat
7g
/
Saturated Fat
1g
/
Cholesterol
0mg
/
Sodium
175mg

AUTHOR:

Adam Gallagher
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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February 18, 2026
Easy Cowboy Candy Recipe
This easy cowboy candy recipe makes sweet and spicy candied jalapeños that keep for months and taste incredible on everything.

I’ve fallen hard for cowboy candy recipe. With the perfect balance of sweet and spicy, this is the best thing we’ve made in our kitchen lately, and it goes with almost anything!

I seriously can’t stop sneaking these sweet and spicy peppers onto my plate. The jar has been on the table for every dinner lately. If you’ve never tried candied jalapeños, consider this my gentle nudge to try them. For more of a tangy, pickled version, see our pickled peppers!

Key Ingredients
- Peppers: I use fresh jalapeño peppers, but feel free to experiment with other varieties. I leave the seeds and membranes in since the sugar syrup tones the heat of the peppers quite a bit. For extra heat, mix in spicier peppers or swap the jalapeños entirely.
- Garlic: Thinly sliced raw garlic adds amazing flavor and texture. The candied garlic turns sweet and mellow. I love it as much as the peppers themselves.
- Vinegar: We use a mix of apple cider vinegar and distilled white vinegar. The combination adds flavor without tasting too much like apples.
- Sugar: This is a candied jalapeño recipe, so you’ll use a generous amount of sugar. The sugar combines with vinegar to form a syrup that sweetens, preserves, and coats the peppers beautifully.
- Turmeric: Turmeric enhances both the flavor and color of the jalapeños as they sit. It’s the same trick we use in our bread and butter pickles.
Find the full recipe with measurements below.

How to Make Cowboy Candy

Tip 1: Make the sweet and tangy syrup. The secret to perfectly candied peppers lies in the syrup. You’ll add all the syrup ingredients to a saucepan and heat. Once the sugar dissolves, you can add the sliced peppers and garlic. Then, transfer the peppers to jars, but keep the syrup in the pan to reduce it slightly for extra flavor.

Tip 2: Save the extra syrup. After reducing the syrup, you’ll pour it over the peppers in the jars. You might have some syrup leftover. Please don’t throw it away! It’s delicious in marinades, dressings, and cocktails, or even drizzled over fruit for a sweet and spicy kick.

Tip 3: Let the flavors develop. Refrigerate the candied jalapeños overnight before eating. They’re good the next day, even better after two days, and downright amazing after a week.

Ways to Enjoy It

Cowboy candy goes with just about everything! Once you try these candied jalapeños, you’ll want to add them to everything on your plate. They’re fantastic with sandwiches, hot dogs, burgers, salads, tacos, nachos, and scrambled eggs. They even make potato salad, egg salad, and creamy pasta salad taste better.

I love adding them to a charcuterie board with cheese and cured meats or layering them onto bagels with smoked salmon and cream cheese. Try them with mac and cheese or chili (see my favorite chili recipe and Texas red chili). And, if that wasn’t enough, you can even stir them into margaritas, cocktails, or mocktails for a sweet-spicy kick.
Easy Cowboy Candy

PREP
15 mins

COOK
15 mins

TOTAL
30 mins

Here’s how to make cowboy candy, also known as candied jalapeños. You don’t need to be a master canne. Our recipe is quick, easy, and keeps for months in the fridge. You’ll have some leftover syrup, which is delicious in marinades, dressings, cocktails, or even tossed with fruit (try it with melon!).

We recommend wearing food-safe gloves when slicing the peppers to protect your hands from the oils. You’ll need about 20 peppers and a 1-quart canning jar or airtight glass container.

Makes 1 quart jar

You Will Need

1 ½ pounds jalapeño peppers, about 20 jalapeños (680g)

5 garlic cloves, sliced

½ teaspoon fine sea salt

1 cup apple cider vinegar (236ml)

1 cup distilled white vinegar (236ml)

3 cups granulated sugar (600g)

⅛ teaspoon ground turmeric

Directions

1Prepare peppers: Slice the peppers between 1/8″ and 1/4″ thick. Then, place them into a mixing bowl and add the sliced garlic. Sprinkle the salt over the peppers, toss well, and set aside on the counter for 20 minutes.

2Make syrup: Add apple cider vinegar, white vinegar, sugar, and turmeric to a small saucepan and bring to a boil. Boil the mixture for 3 minutes.

3Add peppers and garlic: Add the peppers and garlic, and boil for another 3 minutes. With a slotted spoon, scoop out the peppers and garlic and put them into a 1-quart jar.

4Reduce the syrup: Simmer the vinegar mixture until it reduces to about 1 pint of liquid (2 cups), 5 to 8 minutes.

5To finish: Pour the reduced vinegar mixture over the peppers and garlic, then add a lid to the jar. Refrigerate overnight, but if you can wait, they are better on day 2 and even better after a week.

Adam and Joanne’s Tips

Storing: Homemade cowboy candy lasts in an airtight jar in the fridge for 3 months, though my family finishes the jar well before that! For longer storage, you can preserve it using a traditional water bath (I recommend reviewing a canning resource for tips).

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon (includes syrup)
/
Calories
82
/
Total Fat
0.1g
/
Saturated Fat
0g
/
Cholesterol
0mg
/
Sodium
37.8mg
/
Carbohydrate
20.4g
/
Dietary Fiber
0.6g
/
Total Sugars
19.6g
/
Protein
0.2g

AUTHOR:

Joanne Gallagher
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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February 18, 2026
Easy Chipotle Bean Chili Recipe
This vegetarian bean chili recipe is a cozy comfort food dream come true! Whether you cook it on the stovetop or in a slow cooker, it’s easy and mostly hands-off! I can’t wait for you to try it!

I am head over heels for this easy bean chili! It’s bursting with flavor, and I love how perfectly the beans turn out. You’ll start with dried beans, but no soaking is required! Just toss dried beans in a pot with all the delicious veggies and spices and let them work their magic. I love this with the dried beans, but tips for using canned are included below, or you can take a look at this vegetarian chili with canned black beans and quinoa.

This bean chili is pure comfort food, whether you make it on the stovetop or in a slow cooker (instructions for both are below!). Top it with all your favorite toppings! I love mine with guacamole, a sprinkle of shredded cheese, and a tangy kick from pickled onions or jalapeños.

Key Ingredients
- Beans: The star of our chili! You can use what you love. I usually combine black beans, kidney beans, and pinto beans. Since we simmer our chili for a while, there is no need to soak the beans. If you’d prefer to soak your beans, I’ve included tips for adjusting the recipe below.
- Veggies: This chili starts with an onion, mushroom, and garlic base. Towards the end of cooking, we stir in corn. Feel free to add more vegetables!
- Spices: Beans can take a lot of spice, so we are pretty generous with chili powder, cumin, and salt. When I have it on hand, I love ancho chili powder or this homemade chili powder.
- Chipotle Peppers in Adobe Sauce: These are usually sold in small 7-ounce cans. They are a flavor powerhouse! Chipotles are smoked dried jalapeños, and in this case, they are packed in adobo sauce, which is a tangy, slightly sweet, spicy sauce made with tomatoes, vinegar, and spices. They pack a punch, and I love them for it. Use as much or as little as you like. You can even add slowly and taste the chili to see if you need more.
- Tomatoes: I use crushed canned tomatoes, but diced or whole tomatoes are fine. You just need to crush them with a wooden spoon to break them apart as they cook.
How to Make Bean Chili

We pack lots of flavor into this chili, starting with a base of veggies and spices. I love onion and mushrooms for this recipe. The onions add sweetness, and the mushrooms give the chili a rich umami flavor. I use them a lot in vegetarian recipes, like in these lentil meatballs or this veggie burger. Mushrooms are a fantastic way to make something taste meaty and rich while keeping a plant-based dish.

Once the mushrooms and onions are cooked, we add crushed tomatoes and scrape the bottom of the pan to lift any bits stuck to the bottom (there’s lots of flavor there). Dried beans and some water go in next, and it’s hands-off cooking from there. The chili takes 2 ½ to 3 hours on the stove and 6 to 7 in a slow cooker.

For a faster version, use canned beans. By using canned or previously cooked beans, you can dramatically cut the cooking time to 30 minutes. See the recipe tips below for how to do it.

For more chili recipes, see our best homemade chili (made with beef), easy turkey chili, or this vegetarian chili (made with quinoa and black beans).
Easy Chipotle Bean Chili

PREP
15 mins

COOK
3 hr

TOTAL
3 hr 15 mins

This vegetarian bean chili is super flexible! You can use either dried or canned beans (see tips below for using canned beans). This recipe is written for cooking with dried beans on the stovetop, but you can easily make it in a slow cooker, too (see below for slow cooker instructions)! We use chipotle peppers in adobo sauce for a delicious smoky heat. You can find small cans of these in the international aisle of most grocery stores. Two peppers make a mild-to-medium chili. Add one or two more peppers for a spicier chili, or use some of the adobo sauce from the can.

6 Servings

You Will Need

Bean Chili

1 ½ tablespoons avocado oil

1 medium onion, finely chopped

4 ounces mushrooms, finely chopped

4 garlic cloves, minced

1 ½ tablespoons chili powder, try homemade chili powder

1 teaspoon ground cumin

1 teaspoon fine sea salt, plus more to taste

2 chipotle peppers in adobo sauce, finely minced, use more for a spicier chili

1 (28oz) can crushed tomatoes

1 ½ cups dried beans, see below for suggestions

4 cups water

1 cup frozen corn

1 teaspoon red wine vinegar

Serving

Lime wedges, mashed avocado, guacamole, sour cream, pickled jalapeños, chopped onion, cilantro, tortillas or tortilla chips

Directions

Stovetop Bean Chili

1Heat the oil in a heavy-bottom pot with a lid (we use our Dutch oven).

2Add the onion and mushrooms, then cook, stirring occasionally, until the onions are soft and translucent.

3Stir in the garlic, chipotles, chili powder, cumin, and salt. Cook for about a minute.

4Add the tomatoes and use a wooden spoon to scrape any bits stuck to the bottom of the pot.

5Rinse the beans with cool water, drain them, and then add them to the pot with the water. Bring the chili to a boil and cook for one minute. Reduce the heat to a low, gentle simmer then cover with a lid. Cook, stirring occasionally, for 2 ½ to 3 hours. If during cooking the chili seems day, add a little more water.

6When the chili is done, stir in the corn and red wine vinegar. Add additional salt if needed. Cook until the corn is warmed, about 5 minutes, then serve topped with your favorite chili toppings.

Slow Cooker Bean Chili

1Cook the onion, mushrooms, garlic, chipotles, spices, salt, and tomatoes, as shown in the stovetop method above. You can use a skillet instead of a heavy-bottomed pot.

2Scrape the onion-tomato mixture into a slow cooker. Rinse the beans with cool water, drain, and then add them to the slow cooker along with 3 ½ cups of water.

3Cook on HIGH for 6 to 7 hours. If the chili seems dry, add a little more water. Add the corn 20 minutes or so towards the end of cooking.

Adam and Joanne’s Tips

Storing: Leftover bean chili can be kept in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Dried beans: We usually use a mixture of beans when making this chili. Black beans and kidney beans are almost always included. Other varieties, like pinto beans, are great too. I’ve even used orca beans with great success. Since the beans cook for almost 3 hours, it’s unnecessary to soak them beforehand. If you want the beans to be very soft, you can always soak them overnight before cooking. Drain and rinse the soaked beans before adding to the chili. Expect the chili to take less time (1 ½ to 2 hours).

Using canned beans: You will need just less than 4 cups of cooked or canned beans (about three 15oz cans). You don’t need to add the water called for in the recipe above. Cook the onions, mushrooms, spices, and tomatoes as mentioned in the recipe. Add about 1/2 cup of water, bring everything to a low simmer, and cook for about 20 minutes. Add the canned/previously cooked beans, then cook for another 10 minutes. If the chili seems dry, add a little more water.

The nutrition facts provided below are estimates. We did not include any toppings in the calculations.

Nutrition Per Serving
Serving Size
1 1/2 cups (1 of 6 servings)
/
Calories
244
/
Protein
12 g
/
Carbohydrate
43 g
/
Dietary Fiber
14 g
/
Total Sugars
7 g
/
Total Fat
5 g
/
Saturated Fat
1 g
/
Cholesterol
0 mg
/
Sodium
841 mg

AUTHOR:

Joanne Gallagher
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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February 18, 2026
Easy Seared Snapper Recipe
I love this super flavorful red snapper recipe made with pan-fried snapper and a spicy tomato, olive, and herb sauce. This easy fish recipe is quick to make and full of flavor!

I love how fresh, light, and zesty this snapper recipe is. It’s also all made in one pan, which is always a win in our book. The fish is cooked simply with olive oil, salt, and pepper. Then, we make a quick pan sauce with tomatoes, olives, citrus zest, and red pepper flakes to make it a bit spicy.

I love serving this snapper dish with a side of bread or flatbread to scoop up all that incredible sauce. I love homemade focaccia or these easy flatbreads, which only take 30 minutes to make!

Key Ingredients
- Snapper: I used a red snapper fillet for this recipe. Snapper has a mildly sweet and delicate taste. However, some snapper stocks may be overfished, so I encourage you to check the Monterey Bay Aquarium Seafood Watch website for sustainable options in your area. The good news is that you can easily substitute any firm white fish, like tilapia, Pacific halibut, Pacific cod, or black cod (sablefish), for the snapper in this recipe.
- Shallot, Garlic, and Red Pepper Flakes: These three ingredients form the flavorful base of our tomato sauce. I prefer shallots for their mild sweetness, but you can also use yellow or sweet onions.
- Citrus Zest: I use a microplane to add lemon and orange zest to the sauce. The combination of orange, olives, and tomato is simply irresistible!
- Olives: I toss in Kalamata olives for their briny, salty bite. If you prefer a milder flavor, you can use green Castelvetrano olives, which are buttery and delicate.
- Tomatoes: While fresh tomatoes work well, I usually opt for canned diced tomatoes for convenience. If you have fire-roasted canned tomatoes on hand, they’ll add even more depth of flavor.
- Herbs: I always finish this dish with a handful of fresh herbs to enhance the taste. I used parsley, dill, and chives in our photos, but mint or cilantro would also be delicious.
How to Make Snapper with Spicy Tomato Sauce

I keep the fish preparation simple and let the spicy tomato sauce be the star of the dish. The trick is to season the snapper fillets with salt and pepper, then pan-fry them until they are almost cooked in the middle.

I remove the fish from the pan before it’s fully cooked, then make the sauce in the same pan. Once the sauce is ready, I nestle the pan-fried snapper back into the pan, allowing it to finish cooking in the flavorful sauce. This technique keeps the fish moist and helps it absorb all those incredible flavors.

For more easy fish recipes, see our easy baked trout, maple soy glazed salmon, and this swordfish recipe with lime.
Easy Seared Snapper

PREP
10 mins

COOK
20 mins

TOTAL
30 mins

I love this easy snapper recipe with pan-seared fillets, spicy tomato, and olive sauce. If you cannot find a sustainable red snapper, substitute it with another firm white fish (see tips below for suggestions). The search feature from Monterey Bay Aquarium’s Seafood Watch is very helpful in determining the best, most sustainable choices when it comes to seafood.

Makes 4 servings

You Will Need

1 pound (450g) red snapper fillets, see tips for substitutes

2 tablespoons olive oil

Salt and fresh ground black pepper

1 large shallot, chopped

2 garlic cloves, minced

1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you want the sauce

1 tablespoon lemon zest

2 teaspoons orange zest

1/3 cup kalamata olives, pitted and cut in half

1 (14oz) can diced tomatoes

2 tablespoons chopped fresh herbs, try a combination of parsley, dill, and chives

Lemon wedges for serving

Directions

1Season both sides of the snapper fillet with salt and pepper.

2Heat the skillet over medium-high heat. When it is hot, add the olive oil. Then, carefully place the seasoned fillet in the hot oil and cook for 2 to 3 minutes per side or until lightly browned. The fish should be slightly undercooked in the center. Transfer the snapper to a plate.

3Reduce the heat to medium. Add the onions to the skillet and cook, stirring occasionally, until softened, about 5 minutes. If the pan seems dry, add a drizzle of olive oil.

4Stir in the garlic and red pepper flakes and cook for 30 seconds.

5Add the lemon zest, orange zest, olives, and canned diced tomatoes with their juices to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.

6Stir in the herbs and taste the sauce. Season with additional salt and pepper, if needed.

7Gently nestle the snapper fillets back into the sauce, spooning some sauce over the top. Cook until the fish is opaque and easily flakes with a fork, about 3 to 5 minutes more.

8Transfer the snapper and sauce to a serving platter or individual plates. Garnish with fresh lemon wedges and additional herbs.

Adam and Joanne’s Tips

Snapper alternatives: This recipe works well with any firm white fish. Try tilapia, Pacific halibut, Pacific cod, and black cod (sablefish).

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
223
/
Total Fat
10g
/
Saturated Fat
1.5g
/
Cholesterol
41.9mg
/
Sodium
659mg
/
Carbohydrate
9.4g
/
Dietary Fiber
2g
/
Total Sugars
4.2g
/
Protein
24.6g

AUTHOR:

Joanne Gallagher
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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February 18, 2026
Marry Me Shrimp Pasta | The Recipe Critic
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Marry Me Shrimp Pasta dazzles with robust Italian flavors. It’s ready in just 30 minutes, and the creamy sauce, brimming with fresh herbs and spices, could very well lead to a marriage proposal after your first bite!

This dish will knock anyone’s socks off. To complete the meal, you should start out with my easy bruschetta recipe as a delightful appetizer. Then serve the pasta with this copycat olive garden salad and the best homemade garlic bread. Dinner is served!
Why You’ll Love This Recipe

Ease of Preparation: Even though this tastes like a gourmet meal, it comes together so quickly and easily.

Flavor: The flavor profiles of this dish are simply extraordinary! Not only that, but the combination of garlic, grated Parmesan cheese, fresh basil leaves, and rich sun-dried tomatoes will undoubtedly have your taste buds singing with delight!

Versatility: You can change up the ingredients to suit your tastes. For example, add some spice with red pepper flakes, or incorporate vegetables such as baby spinach, mushrooms, or peppers.

Crowd-pleaser: This recipe will become one of your family’s go-tos. It appeals to both young and old. If your kids don’t like shrimp, you can make this a chicken recipe.
What is Marry Me Shrimp With Pasta?

Marry Me Shrimp Pasta puts a delicious spin on the classic Marry Me Chicken recipe. Picture juicy shrimp and tender linguine coming together to transport you to a cozy evening on a Venetian restaurant patio.

If you’re interested in more Marry Me recipes, I’ve got you covered. Check out my Marry Me salmon, Marry Me chicken pasta, and my Marry Me Chicken. Delicious Marry Me recipes, with their mouthwatering flavors and romantic charm, are perfect for creating memorable and impressive meals.

Ingredients Needed to Make Marry Me Shrimp with Pasta

There really aren’t that many ingredients in this pasta. Most items you probably already have in your fridge or pantry. I like to use fresh seafood when making this. Scroll down to the recipe card for exact measurements.
- Linguine pasta: Provides a hearty base and a chewy texture that compliments the shrimp.
- Peeled and deveined shrimp: Provides a sweet seafood flavor and is a great source of lean protein.
- Italian seasoning: Adds depth to the Italian flavor and enhances the overall flavor.
- Salt: Enhances each individual flavor in the dish.
- Black Pepper: Gives a peppery bite and enhances flavor.
- Olive oil: Helps create smoothness in the sauce.
Sauce
- Butter: Provides a rich cream base for the sauce.
- Minced garlic: Infuses the sauce with a robust flavor that compliments the shrimp.
- Flour: Helps thicken the sauce to get the right consistency.
- Chicken broth: Adds a depth of flavor and helps to smooth out the sauce.
- Heavy Cream: Provides a luxuriously creamy texture and flavor.
- Parmesan Cheese: Helps thicken the sauce and adds a savory, nutty warmth.
- Drained and chopped sun-dried tomatoes: Add a tangy sweetness and beautiful color to the dish.
- Fresh Basil: Provides a fresh herbal note and bright green color.
- Paprika: Adds a slight smokey flavor and makes the sauce a more edible color.
- Italian Seasoning: Provides a variety of herbs and spices that complement the other ingredients. You can use store-bought or make your own homemade Italian seasoning.
- Salt & Pepper: To taste
Marry Me Shrimp Pasta Recipe

This Marry Me Shrimp with pasta recipe comes together quickly. First, cook the pasta, then simmer the ingredients in a pan, and before you know it, dinner is ready! Just remember not to overcook your shrimp. Follow the steps below to create this amazing dish.
1. Pasta: Cook the linguine according to the package directions, then drain, and set aside.
2. Coat shrimp: Toss the shrimp in the Italian seasoning, salt, and pepper in a bowl. Then, heat the olive oil in a large skillet over medium-high heat.
3. Cook shrimp: Add the shrimp to the pan and cook until it turns pink, about 6-8 minutes. Don’t overcook the shrimp, or it will be chewy. Remove the shrimp from the pan and set aside.
Sauce
1. Saute: Melt the butter in the same pan. Saute the garlic for 30 seconds, then whisk in the flour to make a paste.
2. Whisk: Slowly whisk in the chicken broth and heavy cream. Whisk together and heat until the sauce starts to thicken.
3. Seasonings: Add the parmesan cheese, sun-dried tomatoes, basil, paprika, Italian seasoning, and salt and pepper. Whisk and heat through until you have a smooth, creamy sauce.
4. Heat everything: Add the shrimp and pasta to the sauce and toss to coat. Saute everything together for another 3-4 minutes.
5. Garnish: Top Marry Me shrimp pasta with additional basil, and enjoy fresh!
Season the shrimp.

Cook the shrimp.

Melt the butter and saute the garlic.

Whisk in the flour, heavy cream, and chicken broth.

Add the cheese, basil, sun-dried tomatoes, and seasonings.

Stir in the cooked shrimp and pasta.
Tips to Make Your Marry Me Shrimp Pasta Perfectly

This Marry Me shrimp with pasta dish is hard to get wrong, but here are some tips and ideas to make it the best it can be!

DON’T overcook shrimp: Cook the shrimp until the shrimp just turns pink, not much longer than that; it will finish cooking later in the sauce

Pasta trick: I like to toss my cooked pasta in a little olive oil to keep it from sticking together while it waits for the rest of the recipe to come together.

Fresh shrimp is superior: I like to use fresh shrimp from the deli if it’s available, but frozen shrimp works just as well. Make sure to thaw it completely before using it.
Storing Leftover Marry Me Shrimp Pasta

Luckily you can store any leftovers. Follow the instructions below to store and reheat pasta below.

Cool: Make sure the dish has cooled completely before putting it in an airtight container.

Refrigerate: Put the container in the fridge; it will last up to 3 days.

Reheat: To reheat Marry Me Shrimp Pasta, transfer it to a microwave-safe dish or saucepan. Add a splash of water, broth, or cream to maintain its creamy texture. Microwave covered for 30-second increments, stirring in between, or reheat gently on the stovetop over low heat, stirring occasionally.

DO NOT freeze: We do not recommend freezing this dish. It will affect the texture of the shrimp and the creaminess of the sauce.
More Scrumptious Shrimp Recipes

I love shrimp! Not only is it good both cold and hot, but it is also a great source of lean protein. If you’re looking for more recipes with shrimp, try my creamy lemon garlic seafood pasta and the recipes below!

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February 14, 2026
House Favorite Roasted Brussels Sprouts Recipe
These House Favorite Brussels Sprouts are the best side veg and are speckled with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal!
Let’s talk about these roasty, sweet, nutty brussels sprouts that combine those tender-crisp, whole-brussel bites with the ultra thin and crispy leaves, all coated with a lil’ mustard-maple drench and speckled with juicy bites of dried cranberry. Oh my gosh. WHY ARE THEY SO GOOD.

To be honest, I have very few “house favorites” in our house because I always change it up. Always trying new recipes, always moving on to the next thing. We hardly stay on any one recipe for more than just a few repeats because new! exciting! rah rah rah. But this recipe has been made WEEKLY for… um, the last five months? It has solidly earned its House Favorite status. We make these brussels sprouts all. the. time. We’ve even added a spicy variation to our repertoire and I cannot be stopped.

Dad loves them, toddler loves them, Mom loves them AND loves that everyone loves them. Also: guests love them, although usually if it’s more than just us, we’re going to need to double the recipe because, yes, in our house, we will for sure finish one pan between the three of us.

In This Post: Everything You Need For These Brussels Sprouts

Ingredients For These Roasted Brussels Sprouts

This is an SOS series recipe – as in, an excellent back pocket choice for when you just need to get something on the table quickly – so here’s our super short and sweet ingredient list:
- brussels sprouts
- walnuts
- dried cranberries
- maple syrup
- Dijon mustard
And, of course, your standards: olive oil, salt, and pepper.

Prefer To Watch Instead Of Read?

How To Make Brussels Sprouts That Actually Taste Good

Here we go!
1. Prep your brussels sprouts. Cut off the base of the brussel sprout, remove the outer leaves, and cut it in half vertically. Turn on some music or a good show and go to town.
2. Then, the brussels get tossed in olive oil and roast in the oven, cut side down, until they are nice and crispy.
3. The walnuts get added for the last minute for a little toasting.
4. The cranberries join the cool-down party.
5. And finally, the sauce gets added directly to the pan. And by sauce, I mean an eyeballed little squirt of Dijon mustard and a solid drizzle of maple syrup (if you like things tangy, maybe a little balsamic vinegar too?). Get a little more olive oil, salt, and pepper up in there, maybe some red pepper flakes if you like things spicy, and ohhhkay yes.
That was easy. We are in business.

What To Serve with Brussels Sprouts

The brussels in and of themselves aren’t a meal (although, with the cranberries and walnuts in there…maybe they are?), but here are some ideas for what to serve them with – SOS STYLE.

The flavors of this recipe can go so many directions with whatever it is you’re eating. And I’m sure you can think of 100 or more fancier ideas to round out the table if you’re going for a more impressive-dinner-party situation, so don’t let me hold you back.

But for basic nights at home, when you want to really, truly, actually look forward to eating your vegetables, these basic, versatile, saucy, crispy sprouts are where it’s at.

I’m telling you – HOUSE FAVORITE.

House Favorite Brussels Sprouts: Frequently Asked Questions

I’m allergic to nuts. What can I substitute?

You could leave the nuts out completely or, if you can have seeds, you could add pumpkin seeds here. Once you add the pumpkin seeds, just keep a close eye on things so they don’t burn.

How could I prep brussels sprouts in advance?

Brussels sprouts are really best fresh and crispy out of the oven, so for prepping ahead of time, I would recommend just cutting the brussels sprouts so they’re ready to get roasted, and whisk the mustard and maple syrup together so that’s ready to go too!

Can I add meat to these brussels sprouts?

Sure! Some diced pancetta or bacon would be great! You could also cook up some salmon to go with this very nicely.

Are there any herbs I could add to this?

Absolutely! Thyme and/or rosemary would be lovely additions to this.

Can I add cheese to this?

That sounds delicious! Yes. Crumbled goat cheese or feta cheese would be delicious.

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Description

These House Favorite Brussels Sprouts are the best side veg and are speckled with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal!

Preheat the oven to 425 degrees. Place brussels sprouts cut-side down directly on a baking sheet. Drizzle with oil and sprinkle with salt and pepper.

Roast brussels sprouts for 15-20 minutes, until cut sides are very brown and some of the leaves are crispy. Add walnuts, mustard, and maple; return to oven for 5-10 minutes to get the walnuts toasted. (You can choose to either add the sauce now, or when the pan comes out of the oven in step 3. If you add it now, it gets kind of baked into the brussels, but if you add it when they’re done baking, it’ll be a little more saucy. I like it both ways. Your choice!)

Remove from oven. Toss with cranberries directly on the baking sheet. Season and serve immediately. Yumo!

Prep Time: 5 minutes

Cook Time: 20 minutes

Category: Side Dish

Method: Roast

Cuisine: American

Keywords: brussels sprouts, walnuts, cranberries
More Delicious Brussels Sprouts Recipes
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February 14, 2026
Seriously Good Chili Powder Recipe
Our homemade chili powder recipe uses dried chili peppers and the perfect spice blend to make an intensely flavorful seasoning that’s better than store-bought.

After finding so many of the store-bought options flavorless, we decided to learn how to make chili powder, and I am so happy that we did.

I use this homemade chili powder for many recipes on Inspired Taste, including our homemade beef chili, vegetarian chili, this easy enchilada sauce, and my favorite fajitas. I also use it as a base for this homemade taco seasoning.

Key Ingredients

Chiles: For the best blend, start with dried chiles. You can buy them at larger supermarkets, Mexican markets, or online (they are inexpensive and last a while in your pantry). I use three types of peppers in my blend:
1. Ancho chile peppers, which are mildly spiced but taste rich, sweet, and fruity.
2. Guajillo peppers, which are more smoky and moderately hot.
3. New Mexico chile peppers, which smell sweet, clean, and pack a little heat.
Spices: To round the flavor of our homemade blend, we stir in ground cumin, oregano, and garlic powder. Then, to add a bit more smokiness and color, I love adding smoked paprika.

Find the full recipe with measurements below.

How to Make the Best Chili Powder

Tip 1: Preparing dried chiles. It’s easy! There are three simple steps:
1. Cut the stem and remove the seeds. The seeds can be bitter, so get rid of them. Use a pair of kitchen scissors to cut the stem away and then shake or scrape the seeds from the inside of each pepper. If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes while working with peppers (ouch!)
2. Cut each cleaned pepper into small pieces, then add them to a dry skillet over medium heat and toast until fragrant. This is my favorite part, the kitchen smells incredible!
3. Finally, grind them. Add the toasted chile peppers to your blender and blend until finely ground. Wait to open the lid, though. Let the dust settle for about a minute after blending. You don’t want a cloud of ground chiles in your face.
Tip 2: Add spices. Now, it’s time to add spices to make the chili powder taste even more amazing. We add garlic powder, ground cumin, oregano, and smoked paprika. Add everything to a spice jar, shake it up, and store it in a dark pantry for up to six months.

More Recipes with Dried Chiles
Seriously Good Chili Powder

PREP
15 mins

COOK
5 mins

TOTAL
20 mins

I’m obsessed with this homemade chili powder made by blending whole dried chiles. You can find dried chile peppers in most large supermarkets and any Latin market. We use three varieties: ancho chile peppers (sweet, fruity, and mild), New Mexico chile peppers (fresh, clean, and moderately hot), and Guajillo chile peppers (smoky and medium hot). You can swap or add other peppers based on what is available. We recommend including something sweet and fruity. They add complexity and flavor (in our case, the ancho pepper).

Makes 2/3 cup

You Will Need

3 dried ancho chiles

3 dried Guajillo chiles

3 dried New Mexico chiles

1 tablespoon ground cumin

2 tablespoons garlic powder

1 tablespoon dried oregano

1 teaspoon smoked paprika

Directions

1Use kitchen scissors to cut the stem away and then shake or scrape the seeds inside each pepper. If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes during or after working with peppers.

2Cut each cleaned pepper into small pieces, then add them to a dry skillet over medium heat. Toast them, stirring occasionally, until fragrant, about 5 minutes.

3Add the toasted chiles to a blender and blend until finely ground. Leave the lid in place until dust settles so you do not get a cloud of ground chile peppers in your face.

4Add ground chile peppers to a spice jar, then top with cumin, garlic powder, oregano, and smoked paprika. Seal the jar and shake.

5Store the chili powder in a cool, dry place for 6 months.

Adam and Joanne’s Tips

Spicy chili powder: Use hot smoked paprika or add 1/2 teaspoon or more cayenne pepper or chipotle powder

This recipe was inspired by Alton Brown.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon
/
Calories
26
/
Protein
1g
/
Carbohydrate
6g
/
Dietary Fiber
1g
/
Total Sugars
2g
/
Total Fat
0g
/
Saturated Fat
0g
/
Cholesterol
0mg

AUTHOR:

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

Source link
February 14, 2026