These tomatoey pulled pork tacos with sweet poblanos are an easy Mexican dinner. Topped with crumbly queso fresco and creamy avocado, every bite is ultra juicy and smokey.

Why You’ll Love These Pulled Pork Tacos

These spicy pulled pork tacos with fresh and creamy toppings are perfect for your weekly taco nights.

• Great for weeknights. Serve the pulled pork, toppings, and tortillas in separate bowls and let everyone assemble their own tacos.
• Freezer-friendly. Pop it out of the freezer for late-night dinners, cravings, or last-minute meals.
• Mexican-inspired. Two types of peppers, juicy tomatoes, cumin, and chili powder give this recipe its signature Mexican flavor.
• Versatile. Make bowls, crispy tacos, burritos, or add more veggies if you want.

Recipe Ingredients

Sweet poblanos and a smokey spice mix go beautifully with the pork. Scroll to the recipe card at the bottom of the post for exact amounts.

• Pork shoulder – Remove most of the fat.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Coconut oil – Feel free to use vegetable, corn, canola, or olive oil.
• Onion – You can use white or yellow onions.
• Poblano pepper – Anaheim peppers are the best swap.
• Serranos – Go for jalapeños if that’s what you’ve got on hand.
• Garlic – Fresh garlic, garlic paste, and garlic powder all work for this.
• Canned tomatoes – Diced tomatoes are best, but crushed ones are fine as well.
• Spices – You need cumin seeds, chili powder, and dried oregano.
• Lime juice – You can also use lemon juice.
• Corn tortillas – They can be small or large tortillas.

Topping Ideas

Add your favorite combination of fresh, crunchy, and creamy toppings for the perfect bite.

• Avocado – Guacamole is a great swap.
• Cilantro – You can also use leftover pico de gallo.
• Queso fresco – Feel free to use cotija cheese.
• Sour cream – Mexican crema is fine as well.
• Crumbled bacon – Pork rinds work too.

How To Make Pulled Pork Tacos

Don’t let the pork cool too much before shredding, otherwise it’ll be harder. Scroll to the bottom of the post for the full recipe card.

• Brown the pork. Season the pork with salt and pepper on all sides. Add coconut oil to a Dutch oven over medium heat. Cook the pork for 3-4 minutes per side, or until slightly browned. Don’t overcrowd the Dutch oven so you may have to cook in batches. Remove it from the heat and set aside.

• Sautée the veggies. Stir in the onions, poblano, and garlic. Sautée for 3-4 minutes or until softened. Add the tomatoes, spices, and lime juice. Mix well and bring the mixture to a gentle boil.
• Simmer it. Return the pork and all of its cooking juices to the Dutch oven. Reduce the heat to a simmer. Cover the Dutch oven and let the pork cook for 1 hour.
• Shred it. Remove the meat from the heat. Let it cool for 10-15 minutes. Use two forks to pull the meat in opposite directions to shred it. Stir the shredded pork into the sautéed veggie mixture. Remove it from the heat.
• Serve. Heat up the tortillas and top them with pulled pork. Add avocado, queso, and cilantro. Enjoy!

Tips & Variations

You can make so much more than pulled pork tacos with this simple recipe! Try burritos or Mexican bowl-style dinners too.

• Make burritos. Swap the corn tortillas for flour ones. Add refried beans, Mexican red rice, and toppings. Roll up like a burrito and enjoy.
• Make crispy tacos. Assemble the tacos without toppings. Add 1 tablespoon oil to a pan over medium heat. Pan-fry 2-3 tacos at a time for 1-2 minutes per side or until golden and crispy. Add toppings as usual.
• More veggies. Mix 2 cups chopped bell peppers, sliced mushrooms, or corn into the Dutch oven and cook as usual.
• Crank up the heat. Add an extra serrano to the veggie mixture for a kick of heat. You can also use 1/4-1/2 teaspoon red pepper flakes.
• Bowl-style dinner. Add Mexican rice to serving bowls. Top them with pulled pork, grilled corn, diced avocado, and black beans for a bowl-style dinner.

Serving Suggestions

These Mexican pulled pork tacos are an easy appetizer and/or dinner. I love serving them with Black Bean Quinoa Salad or Mexican Quinoa Salad. My Grilled Corn is great too. For something warm and soupy, try my Turkey Chili or Mexican tortilla soup. Guacamole and chips is another easy appetizer to go with them.

Proper Storage

Store the leftovers within 30 minutes of cooking to prevent spoilage.

• Fridge: Place it in an airtight container for up to 5 days. Store the pork and tortillas separately.
• Freezer: Transfer it to freezer bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Microwave for up to a minute or until warm. Assemble the tacos with warm tortillas as usual.

More Taco Recipes

• Grilled Steak Taco Recipe with Poblanos
• Blueberry Pork Corn Tacos
• Tequila Lime Fish Tacos with Kale
• Fresh Chicken Tacos

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Pulled Pork Tacos

This smokey pulled pork tacos recipe with onions, poblanos, and sweet tomatoes is great for weeknight dinners.

Course Main, Main Course

Cuisine Mexican

Keyword pulled pork for tacos, pulled pork tacos, recipe pulled pork tacos

Prep Time 8 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 23 minutes minutes

Servings 6

Author Amy Stafford

Ingredients

• 2 pounds boneless pork shoulder not too lean, cut into 3/4-inch chunks
• 1 tablespoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 generous tablespoon coconut oil
• 1 medium yellow onion peeled and finely chopped
• 1 poblano pepper seeded and finely chopped
• 1 serrano chili seeded and finely chopped
• 2 garlic cloves minced
• 1 28 ounce can of petite diced tomatoes with their juices
• 2 teaspoons cumin seeds
• 2 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 large lime
• Corn tortillas {gluten free}

Instructions

• Sprinkle pork shoulder with kosher salt and pepper on all sides.
• Heat a dutch oven over medium heat and add coconut oil.
• Once oil is melted add pork in batches browning on all sides, about 3-4 minutes per side.
• You can cook meat in batches so that you do not overcrowd your pan. You want all meat to be able to touch the bottom of the pan. Remove all cooked pork and set aside on a plate.
• Add onion, peppers, and garlic to dutch oven and cook until the soften. This should take about 3-4 minutes.
• Add tomatoes, spices and juice from lime. Bring mixture to a low boil and add all meat and juices to pan.
• Lower heat to low and simmer, covered for 1 hour.
• Liquid should be reduced, remove meat, let it cool and shred using two forks. Discard any segments of fat and place shredded meat back into tomato mixture.
• Remove from heat.
• Serve topped with diced avocados, queso and cilantro.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This oven-roasted pork shoulder recipe filled with garlicky figs is a juicy, show-stopping dish for gatherings. Served with herby red wine-fig sauce, every bite will be perfectly spiced and fruity.

Why You’ll Love This Pork Shoulder Recipe

If you want to impress your guests with a new, fancy dish this fall, this sweet-and-savory pork shoulder recipe is perfect for that.

• Perfect for special occasions. This pork shoulder might just steal the show if you serve it at an upcoming Thanksgiving dinner.
• Naturally-sweetened. The sauce doesn’t need processed sugars because there are dried figs and fruity honey in the recipe.
• Little oil. The oven does most of the work, which means you don’t need any oil other than for searing the pork.
• Full of fall-flavors. Red wine, herby thyme, and figs are an easy but elevated flavor profile for a fall-themed meal.

Recipe Ingredients

Spicy anise and dry red wine combine to create a sauce full of licorice-like spiced goodness. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Figs – Use dried, not fresh ones.
• Honey – Raw honey and agave nectar are best. Avoid maple syrup because it’s too smokey.
• Spices and herbs – You need anise seeds, fresh thyme, salt, and black pepper.
• Red wine – I used a dry Pinot Noir, but Malbec and Cabernet Sauvignon work too.
• Pork shoulder – This is also called “Boston butt”.
• Garlic – Fresh garlic and garlic paste are best.
• Butter – Reduce the salt in the rest of the recipe if you use salted butter.
• Olive oil – You can also use vegetable, corn, or canola oil.
• Lemon juice – Feel free to use orange juice or half the amount of lime juice.

Is Pork Shoulder Roast The Same As Pork Butt Roast?

No, pork shoulder and pork butt are not the same. However, they both come from the pig’s shoulder area. Pork shoulder goes from the lower shoulder to where the leg begins. It isn’t a very fatty or marbled meat. On the other hand, pork butt is right above pork shoulder, closer to its spine/back. It’s well marbled and has higher amounts of fat.

How To Make Pork Shoulder With Fig Sauce

Don’t skip the searing or deglazing steps because they add depth and help concentrate the pork’s flavor. Scroll to the bottom of the post for the pork shoulder recipe card.

• Simmer the figs. Add the figs, honey, anise, 1 tablespoon thyme, and 1 cup wine to a medium-sized pot. Cover it and bring it to a boil. Reduce the heat and simmer for 10-12 minutes or until the figs are tender. Strain half of the mixture and fold in half of the garlic. Reserve the rest of the saucy mixture.

• Prep the pork. Place 4-5 strings of butcher’s (or baker’s) twine about 1 1/2″ away from each other in a lengthwise fashion. Use a knife to cut 3/4s of the way through the pork shoulder. Place the pork over the twine and open it up like a book.
• Tie it. Spread the garlic-fig mixture on the pork. Grab the ends of each piece of twine and tie them so the pork closes up tightly. This will also prevent the fig mixture from spilling out in the oven.
• Season it. Preheat the oven to 325F. Whisk 1 tablespoon thyme, salt, pepper, and 1 tablespoon oil in a bowl until smooth. Rub it on all sides of the pork.
• Sear the pork. Add 2 tablespoons of butter and the remaining oil to a Dutch oven over medium-high heat. Add the pork and sear it for 2-3 minutes per side or until browned on all sides. Remove the pork from the Dutch oven and set it aside.

• Deglaze the pan. Reduce the heat to medium and add the remaining butter and garlic. Cook for 1 minute, stirring continuously to prevent burning. Pour in the remaining wine and bring it to a gentle boil. Use a wooden spatula or spoon to scrape the bottom of the Dutch oven to remove any browned bits.

For Roasting and the Sauce

• Bake it. Return the pork to the Dutch oven. Cover it and bake for 2 1/2 hours or until almost completely tender. Stir the reserved fig mixture into the pot, making sure it coats the pork. Continue baking (covered) for another 30 minutes or until falls-apart tender. Remove it from the heat, wrap the pork in foil, and let it cool.
• Make the sauce. Skim the fat from the pot. Transfer the cooking juices to a pan. Boil over high heat for 5 minutes, or until it reduces to 2 cups. Stir in the remaining thyme. Season with lemon juice, salt, and pepper. Set it aside.
• Serve. Carefully remove the twine from the pork. Cut the meat into 1/2-1″ thick slices. Garnish with thyme sprigs and serve the sauce on the side. Enjoy!

Tips & Variations

You can take this pork shoulder recipe to the next level by adding chewy peaches to the sauce and blending it for a smooth gravy.

• Ask the butcher. When you buy the pork, ask the butcher to remove any excess fat and/or skin for you. They can also cut the slit for the fig-garlic mixture.
• Reduce clean-up. Use the Dutch oven lid as a resting plate for the pork once you’ve seared it. This way you don’t have to worry about dirtying another cutting board or dish.
• Make a gravy. For a thicker sauce, process all of the cooking juices (including the figs) with an immersion blender until smooth.
• Add smokiness. Cook 5-6 bacon strips in the Dutch oven until crispy before you simmer the figs, so it should be the first thing you do. Remove the bacon from the heat and set it aside, but keep the bacon grease. Add all of the ingredients needed for simmering the figs and continue with the recipe as usual. Chop up the bacon and sprinkle it over the pork right before serving.
• More fruits. Adding 1/2 cup dried peaches or apricots to the simmered fig mixture will pack the sauce with subtle hints of tartness to balance out the flavors.
• Stick to the center. Never bake on the bottom or top oven racks. The bottom one will burn your dish because the heat’s very direct, while the top one will leave you with under-cooked pork because it’s too cool. Always bake/roast in the center oven rack for best results.

What To Serve With Pork Shoulder

This juicy pork shoulder recipe will have all your guests impressed with your cooking skills. I love serving it with Crispy Mini Potatoes and Holiday Green Beans on the side. Other veggie sides include my Roasted Brussels Sprouts, Roasted Asparagus, and Instant Pot Artichoke. For a warm and comforting soup, try my Creamy Roasted Cauliflower Soup or Mushroom Soup.

Proper Storage

You can reduce clean-up if you store and reheat this pork shoulder recipe in the Dutch oven.

• Fridge: Place it in an airtight container for up to 4 days. Discard immediately if it tastes sour or the sauce is bubbly.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave in 20-second increments until warm. For large portions, use the oven at 300F for 30-40 minutes.

More Pork Recipes To Try

• Chipotle Pork Burrito Bowls
• Grilled Pork Tenderloin
• Grilled Pork Chops and Peaches
• Orange Rosemary Pork Tenderloin

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Pork Shoulder with Fig Sauce

This sweet-and-savory pork shoulder recipe with honey, red wine-fig sauce, and lots of fruity figs is perfect for Thanksgiving dinners. 

Course Dinner, Main, Main Course

Cuisine American, Mediterranean

Keyword how to cook pork shoulder, pork shoulder recipe, pork with fig sauce

Prep Time 35 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 35 minutes minutes

Servings 6 servings

Author Amy Stafford

Ingredients

• 10 oz dried Mission figs stems removed, halved lengthwise
• 1 tablespoon honey
• 1/2 teaspoon anise seeds
• 2 tablespoons plus 1/2 teaspoon chopped fresh thyme
• 3 1/4 cups Pinot Noir red wine divided
• 3 1/2 pounds boned pork shoulder
• 4 garlic cloves minced
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons butter
• 3 tablespoons olive oil
• Juice from 1/2 lemon

Instructions

• Put figs, honey, anise, 1 tbsp. thyme, and 1 cup wine in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer until figs are just tender when pierced, 10 to 12 minutes. Let cool and then chop
• Add half of the garlic and half of the figs in a bowl and stir to combine. Keep remaining garlic and figs separate.
• Using a sharp knife cut along the side of the shoulder bone, cut ¾ through the meat and open out the meat like and book.
• Take 4-5 strings of bakers twine so that it is spaced about 1 ½” intervals lengthwise under shoulder so that you will be able to easily pull end of strings together and secure
• Take half of the fig and garlic mix and spread in opening on shoulder
• Set aside remaining garlic and figs and their liquid.
• Secure bakers twine so that roast is secure and your fig mix will not fall out during cooking.
• Preheat oven to 325°. In a small bowl, combine 1 tbsp. thyme, 1 1/2 tsp. salt, 1/2 tsp. pepper, and the oil. Rub all over roast.
• In Dutch oven heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add shoulder and sear until brown on all sides. Should take 8-10 minutes total. Once browned transfer shoulder to a cutting board.
• Reduce heat to medium. Add remaining butter and garlic, stirring often until the garlic begins to turn light golden, about 1 minute.
• Pour in remaining wine from bottle and bring to a boil, scraping up browned bits with a wooden spoon.
• Add shoulder back into Dutch oven, cover and place in oven. Bake pork until almost tender when pierced, 2 1/2 hours.
• Stir reserved fig mixture into Dutch oven with shoulder and bake, covered, until meat is tender, 30 minutes more. Pork should be falling apart. Transfer to cutting board and tent with foil while it cools.
• Skim fat from pan juices. Place pan with juices on stove top and boil over high heat until reduced to 2 cups, about 5 minutes. Stir in 1/2 tsp. thyme. Season with lemon juice, more salt, and pepper if you like. Set it aside.
• Remove twine from pork, then cut meat crosswise into thick slices. Garnish with thyme sprigs and serve with sauce.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These tomatoey slow cooker short ribs with sweet onions, carrots, and celery are a classic American dinner. They’re juicy, pull-apart tender, and served with cheesy polenta for the perfect bite.

Why You’ll Love This Slow Cooker Short Ribs Recipe

If you love impressing guests with your food, these slow cooker short ribs with hints of red wine will be your new go-to recipe.

• Great for gatherings. Double or triple the recipe as needed and pop everything into the oven at the same time.
• Easy clean-up. It’s a one-pot dinner, so there’s barely any cleaning up to do once you’re done with dinner.
• Baked. Cooking the ribs in the oven means you don’t have to hover over the stove for hours.
• Fancy but easy. Dry red wine, porcini mushrooms, salty anchovy paste, and tangy Dijon give these short ribs an elevated flavor profile.

What You’ll Need

Sautéed veggies and canned tomatoes add natural sweetness to these slow cooker short ribs. Scroll to the recipe card at the bottom of the post for exact amounts.

• Short ribs – They can be fresh or frozen (thawed). They shouldn’t be pre-seasoned.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Butter – I prefer unsalted butter, but salted works too and so does margarine.
• Onion – Go for yellow or white onions.
• Carrots – Feel free to use leftover baby carrots.
• Celery – Don’t worry if they’re not as crunchy anymore. Remove any leaves, especially if they’re yellow.
• Garlic – You can use fresh garlic, garlic paste, or garlic powder.
• Tomato paste – This usually comes in tubs or small cans. It’s not the same as tomato sauce.
• Anchovy paste – Swap it for 3-4 anchovies if you prefer.
• Red wine – Avoid fruity, sweet wines. Try a Cabernet Sauvignon or Syrah.
• Canned tomatoes – Use plain canned tomatoes. It doesn’t matter if they’re crushed or diced.
• Roasted tomato salsa – Feel free to use homemade salsa.
• Dijon mustard – Stone-ground mustard works too.
• Worcestershire sauce – Fish sauce is a good swap but reduce the amount by half.
• Dried porcini mushrooms – You can also use dried chanterelles.
• Herbs – You’ll need thyme, oregano, rosemary, and bay leaves.
• Chicken broth – I prefer low-sodium broth. Veggie stock and water are fine too.
• Polenta – Use your favorite.
• Parmesan – Freshly grated cheese is better than the bottled stuff.

What Short Ribs Should I Buy?

Bone-in ribs adds a rich, beefy flavor to the meat and sauce as everything cooks. It generally helps keep it juicier. Boneless short ribs would work too but there’s a higher chance they’ll turn out dry or tough. Chuck short ribs have more marbling, which means the fat will melt into the meat and help tenderize it. On the other hand, plate short ribs are tougher and take significantly longer to cook. Overall, the best kind of ribs for this recipe would be bone-in chuck short ribs.

How To Make Slow Cooker Beef Short Ribs

You’ll know these slow cooked short ribs are ready once they’re pull-apart tender. Scroll to the bottom of the post for the full recipe card.

• Soak the mushrooms. Preheat the oven to 350F. Place the porcinis in 2 cups boiling water for 30 minutes, or until softened.
• Brown the ribs. Season the ribs with salt and pepper. Add oil to a large Dutch oven over medium heat. Add the ribs in batches, cooking for 2-3 minutes per side or until slightly browned. Remove them from the heat and set aside.

• Sautée the veggies. Pour out the excess fat, only leaving 1 tablespoon behind. Stir in the onions, carrots, celery, and garlic. Sautée until fragrant. Create a well in the center by moving the veggies to the sides of the Dutch oven.
• Deglaze it. Add the tomato paste and anchovy paste to the center. Stir until caramelized and dark red. Gently mix with the veggies. Pour in the wine and scrape the bottom of the Dutch oven to remove any brown bits. Simmer until the liquid’s reduced by half.

• Make it saucy. Mix in the tomatoes, mustard, Worcestershire, mushrooms and their soaking liquid, thyme, oregano, rosemary, and bay leaves.
• Braise them. Place the ribs in the Dutch oven and pour in the broth until they’re almost completely covered. Bring it to a boil. Cover with the lid. Bake for 3 hours.

• Prep the sauce. Remove the ribs from the braising liquid. Remove the bay leaves. Use an immersion blender to purée the braising liquid until slightly thickened. If it still seems watery, simmer the mixture in the Dutch oven over medium-low heat.
• Shred it. Use two forks to carefully pull the meat in opposite directions and shred it. Return it to the Dutch oven and place it away from the heat. Let it come down to room temperature. Use a spoon to remove any large pools of fat that formed on the surface.
• Make the polenta. Cook the polenta according to package instructions. Add parmesan and stir in to combine.
• Serve. Add polenta to serving bowls. Top with short ribs. Garnish with fresh rosemary or parsley. Serve and enjoy!

Tips & Variations

Whether you prefer tomatoey or BBQ-style short ribs, these slow cooker short ribs will be just as juicy and tender every time.

• Make it spicy. Stir 1/4-1/2 teaspoon red pepper flakes or chili powder into the veggies for a kick of heat. Chili oil works too.
• Go BBQ. Add 1 cup of your favorite BBQ sauce when you pour in the broth for BBQ-style short ribs.
• Spice it up. Mixing 3 teaspoons paprika, 1/2 teaspoon ground mustard, and 1 teaspoon onion powder into the veggies adds more layers of flavor to the dish.
• Make it a pasta dinner. Cook 2-3 cups of your favorite short pasta like bowtie, fusilli, or penne and stir it into the braising liquid for an easy pasta-like dinner.
• Skip the browning. If you’re in a rush to place the ribs in the oven, skip the browning. It helps intensify the caramelized beef flavor in the sauce, but it’s not crucial to the recipe outcome.
• Ask the butcher. Your local butcher can help remove most of the excess fat from the ribs so that you don’t have to skim the sauce as much.

Serving Suggestions

These saucy slow cooker short ribs with polenta are an amazing dinner. If you don’t want to make polenta, try my Garlic Mashed Potatoes or Air Fryer Crispy Mini Potatoes. I also love serving them with Grilled Asparagus with Onion and Instant Pot Artichoke on the side. Other veggie side ideas include my Stuffed Mushrooms and Air Fryer Eggplant Parmesan. For something warm and soupy, make my Mushroom Soup.

Proper Storage

Make sure the leftovers are fully cooled before storing to prevent spoilage.

• Fridge: Place it in an airtight container for up to 5 days.
• Freezer: Transfer it to freezer bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave for 20 seconds. Stir and microwave for 30 more seconds or until warm. For larger portions, you can set the slow cooker to WARM and leave the ribs there for 15-20 minutes.

More Beef Recipes

• Brazilian Beef Stew
• Carne Guisada
• Irish Beef Stew
• Skillet Beef Fajitas

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Slow Cooker Short Ribs

This garlicky slow cooker short ribs recipe with red wine, tender veggies, and dried herbs is an easy but fancy dinner.

Course Main Course

Cuisine American

Keyword beef short ribs slow cooker, slow cooker beef short ribs, slow cooker short ribs

Prep Time 15 minutes minutes

Cook Time 3 hours hours 15 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 25

Author Amy

Ingredients

• 4-5 pounds trimmed short ribs
• kosher salt and freshly ground black pepper
• 1 tablespoon butter
• 1 large onion diced
• 2 medium carrots diced
• 2 stalks celery diced
• 2 large cloves garlic finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon anchovy paste
• 1/2 bottle big red wine
• 14 ounces whole tomatoes and juice
• 1 cup of tomato roasted salsa
• 1 tablespoon Dijon mustard
• 3-4 dashes Worcestershire sauce
• 1 ounce dried porcini mushrooms
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 large sprig rosemary leaves chopped
• 2 bay leaves
• 2-3 cups chicken stock or water
• 1 cup uncooked Polenta cooked according to directions.
• 1/2 cup finely grated Parmesan cheese

Instructions

• Preheat oven to 350 degrees for 3 hours, or 275 for 5 hours. Soak dried mushrooms in 2 cups boiling water.
• Season ribs well with salt and pepper. Heat oil in large, heavy pot (I used a 5-qt. enameled cast iron dutch oven) over medium heat until shimmering. Brown ribs in batches for 2-3 minutes per side, then set aside.
• Pour out all but 1 tablespoon of accumulated fat from pot (if any), then sauté onion, carrots and celery until soft. Add garlic and stir until fragrant.
• Create a hot spot in the pot by moving vegetables aside and leaving about a 3-inch radius bare. Add tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir into the vegetables.
• Add red wine to deglaze and cook until liquid is reduced by half.
• Add tomatoes, mustard, Worcestershire sauce, mushrooms and soaking liquid (minus the last 1/4 inch to keep sediment out of your dish), plus herbs.
• Add ribs to pot and fill with chicken stock or water until ribs are nearly covered. Bring liquid to a boil, then cover tightly and braise in oven for at least 3 hours at 350 or 5 hours at 275 or until ribs are fall-apart tender.
• Remove ribs from liquid and set aside until cool enough to handle. Remove bay leaves and discard. While ribs cool, purée the braising liquid with an immersion blender until thick and set over medium-low heat to reduce if the sauce seems thin.
• When ribs have cooled down shred the beef and return it to the pot. Remove from heat and cool to room temperature, skimming any large pools of fat from the surface.
• Cook Polenta according to directions and add parmesan at the end of cooking, stir to combine. Spoon a generous helping of Polenta on a plate and top with Short Rib mix, top with diced fresh rosemary or parsley.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This juicy BBQ chicken recipe with spicy black pepper will have you firing up the grill all summer long. The sweet, caramelized sauce grill marks add the perfect amount of smokiness to every bite!

Why This Is The Best BBQ Chicken Recipe

If you love grilled chicken but don’t want to spend all day in the kitchen, this smokey BBQ chicken recipe is for you.

• Effortless. You can cook multiple pieces of this grilled chicken at the same time.
• Perfect for summer. Nothing screams “summer” quite like homemade barbecued chicken with grill marks.
• Freezer-friendly. Always keep a batch in the freezer for hectic weeknights when you don’t have time to cook.
• Great for meal-preps. Pair it with a fresh salad, grilled veggies, or fluffy quinoa for a hearty meal.

What You’ll Need

You only need 5 ingredients to make this sweet-and-savory BBQ chicken recipe. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Chicken breasts – Make sure they’re more or less the same thickness, about 1/2″.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
• Barbecue sauce – Add your favorite.
• Water – It must be filtered water because it’ll release steam that helps cook the chicken.

Can I Use Other Cuts Of Chicken?

Of course! Feel free to use chicken thighs and leg-quarters as well. They can even be skin-on and bone-on pieces. If so, make sure to bake them for 2 hours or until the internal temperature is 165F.

How To Make BBQ Chicken

The water pan will create steam to help keep the chicken nice and juicy. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat the oven to 225F. Grease a cooking rack with cooking spray. Fill a broiler pan (or large cake pan) with 1 cup water. Place the pan with water in the oven.
• Season the chicken. Generously sprinkle the chicken with salt and pepper on all sides.

• Bake it. Arrange the chicken on the cooking rack. Place it over the pan with water in the oven. Bake until no longer pink in the center.
• Add BBQ sauce. Set the grill to medium-high. Brush the chicken with BBQ sauce on both sides. Grill it for 4-5 minutes, flip it over, and cook for another 4-5 minutes.
• Serve. Remove the chicken from the grill. Let it rest for 5 minutes before slicing. Serve and enjoy!

Tips For Success

You can turn this BBQ chicken recipe into a spicy dinner or a Tex-Mex bowl-style meal with tender beans and creamy avocado.

• Make bowls. Use the leftovers to make bowl-style dinners with red Mexican rice, black beans, sweet corn, crumbled bacon, or diced avocado.
• Add spices. Whisk 1/2 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoons paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon dried oregano or parsley in a small bowl. Sprinkle the mixture over the chicken on all sides before cooking for more depth.
• Marinate it. Place the chicken in a large Ziploc bag with 1 cup freshly-squeezed orange juice, 2 cups water, 1 tablespoon minced garlic, 1 tablespoon raw honey, 1/4 sliced jalapeño, and a handful of fresh cilantro. Seal the bag and shake well. Refrigerate overnight. Discard the marinade the next day and prepare the recipe as usual.
• Swap the protein. Use boneless, skinless turkey breasts instead of chicken for an easy variation.
• Make it spicy. Change the BBQ sauce for Frank’s Hot Sauce if you prefer a spicy chicken dinner.

Serving Suggestions

This grilled BBQ chicken recipe is an easy cookout dinner. I love serving it with my Southwestern Blue Quinoa Salad or Black Bean Quinoa Salad. If you want all-veggie side options, try my Tomato Cucumber Salad or Grilled Vegetable Plate. My Grilled Corn is another cookout classic. For a soupy side, go for my Baked Sweet Potato Soup or Potato Leek Soup.

Proper Storage

Don’t leave the leftovers out for more than 30 minutes after cooking to prevent spoilage.

• Fridge: Place it in an airtight container for up to 3 days.
• Freezer: Spread the chicken on a baking sheet and freeze for one hour or until firm. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave for up to a minute or until warm.

More Chicken Recipes To Try

• Monte Cristo Skillet Chicken Recipe
• Stuffed Chicken Breast
• Chicken on a Stick
• Instant Pot Teriyaki Chicken
• Sheet Pan Chicken Fajita Bowls

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BBQ Chicken Recipe

This juicy, grilled BBQ chicken recipe is coated in your favorite barbecue sauce for a sweet-and-savory cookout dinner.

Course Dinner

Cuisine American

Keyword barbecue chicken, bbq chicken, bbq chicken recipe

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Author Amy Stafford

Ingredients

• 3 pounds boneless skinless chicken breasts
• Kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup barbecue sauce
• Water

Instructions

• Preheat oven 225° F.
• Line a rimmed baking sheet or broiler pan with foil for easy clean up.
• Spray a broiler pan rack or cooking rack with non stick organic spray.
• Fill bottom pan with 1 cup of water.
• Place rack pan over pan.
• Line up chicken breasts on rack pan and sprinkle with salt & pepper.
• Place in oven for 1 hour for tenders 1 1/2 hours for large chicken breasts.
• Heat grill to medium high heat.
• Coat chicken breasts on both sides with barbecue sauce or franks hot sauce. You can brush on or dip chicken into sauce.
• Place chicken on grill and cook for 4-5 minutes and flip. Cook the other side for an additional 4-5 minutes. Enjoy!

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This perfectly-grilled tri tip with garlicky Sicilian herb sauce is a 20-minute cookout dinner. With lovely char marks and a juicy interior, this simple recipe will make you feel like a grill master!

Why You’ll Love This Grilled Tri Tip Roast

The homemade Sicilian sauce is what takes this juicy, grilled tri tip dinner to the next level.

• Perfect for summer. It’s way better than your regular grilled steak and much quicker too.
• Italian-inspired. The thyme-oregano garlic sauce with lemon juice adds fresh and herby Italian flair to every bite.
• Better than a restaurant. Cook it to your preferred doneness, add a garlicky spice rub, and serve it with as much sauce as you want.
• Versatile. You can marinate it, swap the sauce, and serve it with a bunch of veggie sides.

Recipe Ingredients

Seasoning the tri tip with only salt and pepper lets the beef’s flavor really shine through. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

For the Sicilian Sauce

• Thyme – Rosemary is a good swap.
• Oregano – You can use dried or fresh.
• Garlic – It needs to be fresh garlic for a bit of texture in the sauce. Garlic paste is fine too.
• Salt – I prefer kosher salt or pink Himalayan salt.
• Lemon juice – Reduce the amount by half if you use lime juice.
• Extra-virgin olive oil – Avocado oil works too.

For the Tri Tip

• Tri-tip beef roast – It can be fresh or frozen (thawed).
• Salt and pepper – Kosher salt and freshly-cracked pepper are best.

What Is Tri Tip?

Beef tri tip is a small, triangular cut that comes from the cow’s lower half. It sits in the corner of the back legs, where they connect to the stomach area. If you know where different cuts of beef are located, you can find the tri tip where the flank, shank, and round come together. It’s got a strong beef flavor, is relatively lean but has good amount of fat, and is quite tender when grilled. Flank steak and skirt steak are great swaps for it in this recipe.

How To Make Grilled Tri Tip

The diagonal cuts on the beef roast allow the fat to melt into the center of the meat for the juiciest, most tender bite. Scroll to the bottom of the post for the full recipe card.

• Make the sauce. Process the garlic and herbs until the garlic’s finely chopped. Add lemon juice and olive oil. Blend again and season with salt and pepper. Set it aside.
• Score it. Set out the roast and make diagonal cuts about 1″ apart over its entire surface. Turn it around and make the diagonal cuts in the opposite direction to make a diamond pattern. Season with salt on all sides.

• Roast it. Set the grill to medium-high. Grill the roast for for 4 minutes, flip it, and grill for another 4 minutes. Turn off the heat and close the grill’s lid. Let it cook in the residual heat for another 10 minutes.
• Serve. Remove the roast from the grill. Let it rest for 10 minutes. Slice and serve with sauce on top. Enjoy!

Tips & Variations

Patting the steak dry and then not moving it around once it hits the grill makes a huge difference in how juicy your beef roast turns out.

• Swap the sauce. If you’re not in the mood for Sicilian herb sauce, use my Oregano Pesto, chimichurri, or your favorite salsa verde instead.
• Marinate it. Place the roast in a large Ziploc bag. Add 1/4 cup olive oil, 1/2 cup water, 2 tablespoons finely chopped garlic, 1/4 teaspoon chili oil, 1/4 cup orange juice, and 1 rosemary sprig. Seal the bag and shake well. Refrigerate for 30 minutes or overnight. Discard excess marinade and cook as usual.
• Pat it dry. Before you grill the steak, pat it dry on all sides with a paper towel to remove excess moisture. This will help you get a lovely brown sear on the meat.
• Add a spice rub. Mix 1 tablespoon garlic powder, 2 teaspoons onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried dill, and 2 teaspoons paprika in a small bowl until smooth. Rub it onto the steak before grilling for more depth and flavor.
• Stop moving it. Once the steak hits the grill, don’t move it around or flip often. Only flip it once for the juiciest steak with a nice sear on the outside. Moving and flipping doesn’t let the steak brown properly.

Grilled Tri Tip Temperature

Set the grill to medium-high heat (400F) and cook the steak to your preferred doneness:

• Rare. 2 to 3 minutes per side. The internal temperature should be 125F. The steak will be red on the inside.
• Medium-rare. 3-4 minutes per side, or until the internal temperature’s 130F. The beef will be seared on the outside but will have a juicy, pink center.
• Medium well. Go for 5-6 minutes per side. The internal temperature should read 150F. It’ll be mostly browned but will have a light pink center.
• Well done. 6-8 minutes per side, with an internal temperature of 160F. There’ll be no red bits on the meat whatsoever.

Serving Suggestions

This juicy grilled tri tip is the perfect dinner with a side of Air Fryer Crispy Mini Potatoes. For salad options, try my Spring Mix Salad or Easy Tomato Burrata Salad. Other side ideas include my Instant Pot Artichoke and Perfect Grilled Corn.

How To Store & Reheat Leftovers

Store any leftovers within 30 minutes of cooking to prevent spoilage.

• Fridge: Place it in an airtight container for up to 4 days. The sauce can be stored for up to 3 days.
• To reheat it: Sprinkle it with 1/2 teaspoon water and microwave it in 20-second increments. You can also use a pan over medium heat for 7-8 minutes.

More Recipes To Try On The Grill

• Grilled Pork Chops and Peaches
• Spicy Grilled Shrimp
• Maple Mustard Grilled Chicken
• Grilled Paella
• Perfect Grilled Corn

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Grilled Tri Tip

This juicy grilled tri tip recipe with homemade Sicilian herb sauce is an easy dinner for your next summer cookout.

Course Dinner

Cuisine American

Keyword grilled tri tip, grilled tri tip roast, grilled tri tip steak

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Sicilian Sauce:

• 1 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme chopped
• 1 1/2 teaspoons dried oregano or 1 tablespoon fresh oregano chopped
• 2 garlic cloves peeled
• 1 teaspoon kosher salt
• 2 tablespoon lemon juice {juice from 1 lemon}
• 1/2 cup extra-virgin olive oil

Roast:

• 2-3 pound tri-tip beef roast or flank steak
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

Sicilian Sauce:

• Blend thyme, garlic, oregano and salt in a processor until garlic is finely chopped. While processor is running add lemon juice and olive oil. Season with pepper to taste. Set aside.

Roast:

• Set out roast at least 30 minutes before you plan on cooking and cut several gashes about 1 inch apart over the entire surface of the meat using a sharp knife, then turn and move the other way to create a crisscross or diamond pattern. Make cuts that are uniform in both length and depth, then sprinkle both sides of roast evenly with salt.
• Heat grill to medium-high heat. Place roast on grill and cook 4 minutes and flip to cook an additional 4 minutes.
• Turn off heat directly under your roast, close grill lid and cook an additional 10 minutes depending on the thickness of your roast.
• Remove from heat and let meat rest at least 10 minutes before thinly slicing and serving with sauce over top.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This juicy grilled chicken with sweet-and-savory Asian BBQ glaze is an easy cookout dinner. Lots of umami oyster sauce and roasted garlic really take it to the next level!

Why You’ll Love This Grilled Chicken Recipe

If you’re tired of regular BBQ chicken, this grilled chicken with onion-soy sauce glaze will be your new favorite recipe for the summer.

• Great for cookouts. You’ll be firing up the grill all summer long to make this sweet oyster sauce-glazed grilled chicken.
• Better than store-bought. This homemade BBQ sauce doesn’t have any excess sodium or processed sugars, making it way better than what you can buy at the store.
• Perfect for meal preps. Make 2 batches, one to enjoy during the week and another to freeze for later.
• Asian-inspired. All you need is garlic, oyster sauce, and salty soy sauce for some beautiful Asian flair.

What You’ll Need

Sauteed onions and oyster sauce add natural sweetness to the BBQ sauce. Scroll to the recipe card at the bottom of the post for exact amounts.

• Garlic – It must be fresh garlic.
• Black pepper – Freshly-cracked black pepper is best.
• Onion – I prefer white or yellow onion for this.
• Vegetable oil – Corn, canola, and peanut oil work too.
• Oyster sauce – Try to use regular oyster sauce and not Thai oyster sauce.
• Soy sauce – Go for low-sodium soy sauce.
• Water – Veggie or chicken stock are great swaps.
• White wine vinegar – You can also use rice vinegar.
• Chicken – Boneless, skinless chicken breasts and wings are best for this.

Can I Use Other Cuts Of Chicken?

Absolutely! You can also use chicken thighs or leg-quarters if you prefer. These cuts can even be skin-on, just add 1-2 minutes to the cooking time per side.

How To Make Grilled Chicken With Asian BBQ Sauce

You won’t buy store-bought BBQ sauce again after seeing how easy this homemade version is. Scroll to the bottom of the post for the full recipe card.

• Roast the garlic. Preheat the oven to 350F. Drizzle the garlic with a teaspoon of olive oil. Wrap it in foil and bake for 30 minutes, or until soft. Remove it from the oven. Let them cool for 10-15 minutes and then squeeze out the garlic into a small bowl.

• Cook the onion. Heat oil in a skillet over medium heat. Add the onion and sautée it for 10 minutes, or until caramelized.
• Make the sauce. Pour the oyster sauce, black pepper, and roasted garlic into the skillet. Stir well and cook for 1 minute. Add soy sauce, water, and vinegar. Continue cooking, stirring continuously until thickened. Remove it from the heat and let it cool for 5 minutes. Blend until smooth. Set it aside.

• Season the chicken. Set the grill to medium-high heat. Sprinkle the chicken with salt and pepper on all sides.
• Grill it. Set the chicken on the grill and cook it for 7 minutes. Flip it and cook for another 7 minutes. Reduce the heat to medium. Generously brush sauce over the chicken. Flip it over and brush with more sauce. Cook for another 2 minutes. Serve and enjoy!

Tips & Variations

Switch things up with your grilled chicken by adding tangy red curry paste or fruity coconut sugar into the marinade.

• Make it spicy. Add 1/4-1/2 teaspoon chili oil or red pepper flakes to the sauce for more heat. For more Asian flair, add 1/2 tablespoon Korean Gochujang chili paste instead.
• Add Thai flair. Mix 3 teaspoons tablespoon finely chopped ginger, 1/2 tablespoon red curry paste, and 1/2 tablespoon lemongrass paste (or finely chopped lemongrass) into the marinade for fragrant Thai vibes.
• Swap the protein. Use large shrimp or pork chops instead of chicken for easy variations of this recipe. Grill the shrimp until slightly curled and pink on the outside. The pork should be cooked for 4-5 minutes per side or until no longer pink on the inside.
• Make it sweet-and-savory. Stir 1 teaspoon raw honey, coconut sugar, or agave nectar into the sauce at a time until sweetened to taste for the perfect sweet-and-savory bite.
• Leave the skin on. If you prefer your chicken with the skin on, make sure to grill each piece until the skin’s golden and crispy.

Serving Suggestions

This Asian-style grilled chicken is an easy dinner option. Serve it with steamed rice or Shrimp Fried Rice for a take-out style meal. My Soba Noodle Salad with Shrimp is another great side. For veggie sides, try my Grilled Vegetable Plate or Tomato Cucumber Salad. If you prefer a warm soup, go for my Beef Pho Noodle Soup or Mushroom Soup.

Proper Storage

Make sure to store the chicken within 30 minutes of cooking to prevent spoilage.

• Fridge: Store it in an airtight container for up to 3 days.
• Freezer: Transfer the chicken to freezer bags in serving-size portions. Thaw overnight in the fridge and reheat as usual.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave in 20-second increments. You can also heat it in a pan (covered) over medium-high heat for 7-8 minutes.

More Easy Chicken Recipes

• Air Fryer Chicken Meatballs
• Instant Pot Teriyaki Chicken
• Orange Chicken
• Sheet Pan Chicken Cauliflower
• Gluten Free Chicken Tostadas

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Grilled Chicken with Asian Barbecue Sauce

This perfectly juicy grilled chicken recipe with homemade sweet-and-savory sauce is an easy Asian-style dinner.

Course Dinner, Lunch

Cuisine Asian

Keyword bbq sauce grilled chicken, grilled chicken, grilled chicken recipe

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

• 6 garlic cloves unpeeled
• 1 ½ teaspoons black pepper
• 1 onion coarsely chopped
• 1 ½ tablespoons vegetable oil
• ½ cup oyster sauce
• 3 tablespoons soy sauce
• 1/2 cup water
• ¼ cup white wine vinegar
• 4 boneless skinless chicken breasts or 1 1/2 pound of chicken wings

Instructions

Sauce:

• Preheat the oven to 350 degrees.
• Wrap the garlic cloves in foil with a teaspoon of olive oil and bake for about 30 minutes, until soft. (I roasted a whole head of garlic and kept the extra cloves for bread and sauces throughout the week).
• Squeeze cloves out of skin into a small bowl.
• Heat oil in a medium skillet over medium heat. Add onion and cook covered for about 10 minutes. Stir occasionally until caramelized.
• Add Oyster sauce, pepper and 6 cloves of garlic to pan and cook a minute or two.
• Add soy sauce and cook for two minutes.
• Add water and vinegar and allow to boil and cook till sauce is thick. About five minutes.
• Remove from heat and let cool about 5 minutes. Add to blender and puree for about 30 seconds.
• Store sauce in a Ball Jar. Pour desired amount to use in separate bowl when you glaze chicken.

Chicken:

• Place chicken on plate and lightly sprinkle with salt and pepper.
• Heat grill to medium-high heat.
• Grill chicken for 7 minutes and flip.
• Cook for additional 7 minutes.
• Lower grill heat to medium. Add sauce to completely cover chicken, turn and cover both sides.
• Cook for 2 minutes more.
• Remove and enjoy

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This garlic-lemon marinated shrimp brochette recipe with sweet peppers and crunchy red onions is a quick lunch for the summer. Grill it until tender and charred for the perfect bite!

Easy Shrimp Brochette Recipe

With summer around the corner, this juicy shrimp brochette lunch is the perfect excuse to fire up the grill. You only need 10 minutes for the shrimp to absorb the tangy lemon marinade with hints of garlic and earthy paprika. Lots of fresh veggies add natural sweetness. Grill them to charred and toasty perfection at your next cookout and watch them disappear from the table one by one.

Why You’ll Love These Brochette Shrimp

These 20-minute grilled brochettes will be your new go-to lunch for summer cookouts.

• Beginner-friendly. You only need to marinate the shrimp, assemble the skewers, and grill them.
• Quick. They go from grill to table in only 20 minutes.
• Perfect for summer. Brochettes are an easy way to satisfy hungry guests at your upcoming cookouts.
• Sweet and savory. Sweet bell peppers and onions balance out the marinade’s tang and savoriness.

Recipe Ingredients

The garlic-lemon marinade adds tang and fragrance to every bite. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Shrimp – Medium or large shrimp are best. Avoid small ones because they overcook easily.
• Olive oil – Feel free to use avocado or vegetable oil.
• Garlic – Fresh garlic, garlic paste, and garlic powder all work.
• Lemon – Reduce the amount by half if you use lime juice.
• Paprika – Use mild or smoked paprika.
• Salt and pepper – I prefer kosher salt and freshly cracked black pepper.
• Bell pepper – It can be green, yellow, orange, or red.
• Red onion – Yellow and white onions are good swaps.

How To Make Shrimp Brochette

Set a timer on your phone to remind you when to flip the brochettes for the most buttery, plump shrimp. Scroll to the bottom of the post for the full recipe card.

• Marinate the shrimp. Mix the olive oil, garlic, lemon juice, paprika, salt, and pepper in a large bowl. Stir in the shrimp until completely coated. You can also use a add everything to a large Ziploc bag and shake well. Marinate the shrimp for 10 minutes.

• Make the brochettes. Set the grill to medium heat. Assemble each brochette by alternating shrimp, bell pepper, and onions in each soaked skewer.
• Grill them. Place the brochettes on the grill. Cook them for 3-4 minutes per side or until the shrimp are no longer translucent. It’s okay if they’re slightly charred.
• Serve. Remove them from the heat, let them cool for 5 minutes, and dig in!

Tips & Variations

From cooking them on the stove to using a coconut-lime marinade, there’s a version of this shrimp brochette recipe for everyone.

• Choose your shrimp. The shrimp need to be more or less the same size to ensure even cooking. If some are larger, then parts of your brochettes could turn out under-cooked.
• Use leftovers. Adding steamed broccoli, cauliflower, zucchini, and mushrooms to the skewers makes them extra hearty and helps you reduce food waste.
• Add a dipping sauce. Serve tahini, aioli, Sriracha mayo, or pesto on the side so you can dip the brochettes in it.
• Swap the flavor profiles. Use my Coconut Lime Grilled Shrimp or Spicy Grilled Shrimp marinades to infuse the shrimp with a different flavor.
• Buy pre-cleaned shrimp. Ask the fishmonger to peel, clean, and devein the shrimp for you. Some grocery stores sell pre-cleaned fresh or frozen shrimp as well.
• Stay indoors. If you don’t want to fire up the grill, you can cook the skewers on a griddle or skillet over medium-high heat. Cook as usual.
• Make it spicy. Add 1/4-1/2 teaspoon cayenne pepper, red pepper flakes, or chili oil to the marinade for a kick of heat.

Serving Suggestions

This shrimp brochette lunch with crunchy veggies is a light meal option for summer cookouts. Serve them with my Shirazi Salad, Tomato Cucumber Salad, or Lemon Quinoa Salad on the side. My Grilled Vegetable Plate and Grilled Corn are great too. If you’re craving comfort food, try my Creamy Mac and Cheese with Jalapeño and Corn.

Proper Storage

I love reheating leftovers for a quick lunch throughout the week.

• Fridge: Place them in an airtight container for up to 3 days.
• To reheat them: Microwave them in 20-second increments until warm. You can also reheat them in a pan (covered) over medium-high heat for 3-4 minutes per side.

More Easy Shrimp Recipes

• Spicy Grilled Shrimp
• Boom Boom Shrimp
• Salt and Pepper Shrimp
• Baked Shrimp with Tomato and Feta

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Shrimp Brochette

This shrimp brochette recipe with garlic-lemon marinade, sweet bell peppers, and spicy red onions is an easy 20-minute lunch.

Course Appetizer, Dinner, Lunch

Cuisine American

Keyword brochette shrimp, shrimp brochette, shrimp brochettes

Prep Time 12 minutes minutes

Cook Time 8 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Author Amy

Ingredients

• 1 lb of shrimp peeled and deveined
• 1/4 cup of olive oil
• 2 cloves of garlic minced
• 1 lemon juiced
• 1 tsp of paprika
• Salt and pepper to taste
• 1 bell pepper cut into chunks
• 1 red onion cut into chunks
• Wooden skewers soaked in water for 30 minutes

Instructions

• In a bowl, combine the olive oil, minced garlic, lemon juice, paprika, salt, and pepper. Mix well.
• Add the shrimp to the marinade and toss to coat. Let it marinate for at least 10 minutes.
• Preheat the grill to medium heat.
• Thread the marinated shrimp, bell pepper chunks, and red onion chunks onto the soaked wooden skewers.
• Grill the shrimp brochettes for about 3-4 minutes per side, or until the shrimp are cooked through and slightly charred.
• Serve hot and enjoy!

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These garlicky and spicy air fryer meatballs with sweet onions and savory parmesan are packed with herby Italian flair. Freshly made or frozen for later, they’re an easy appetizer for weeknights or gatherings.

Easy Air Fryer Meatballs

If you love Italian appetizers, these effortless air fryer meatballs are for you. They’re soft and juicy on the inside, loaded with fresh parsley and spicy red pepper flakes in each bite. Tender onions and parmesan cheese also balance out the flavors with something sweet and savory. Ready in 20 minutes and served with tomato sauce, they’re an easy recipe any crowd will enjoy.

Why Make Meatballs In The Air Fryer?

They’re a quick bite you can serve at dinner parties, cookouts, or regular weeknights.

• Crowd-pleaser. Everyone loves juicy, Italian-style meatballs they can dip into sweet tomato sauce.
• Beginner-friendly. You don’t need to be an experienced cook, just shape the meatballs and pop them into the air fryer.
• Freezer-friendly. Keep some in the freezer for last-minute gatherings and dinner parties.
• Quick. You only need 20 minutes to make this easy, bite-sized appetizer!

Recipe Ingredients

Fragrant garlic, sweet onions, and fresh parsley create a simple, herby flavor profile. Scroll to the recipe card at the bottom of the post for exact amounts.

• Eggs – Liquid eggs are great for this.
• Milk – I prefer whole milk, heavy cream, or 2% milk.
• Onion – White or yellow onion work.
• Garlic – Feel free to use garlic powder, garlic paste, or fresh garlic.
• Italian breadcrumbs – Regular breadcrumbs or panko work too. You can also use crushed croutons or salted crackers.
• Parsley – Avoid wilted parsley because it can make the meatballs bitter.
• Parmesan cheese – Freshly grated cheese is better than bottled cheese, but use whichever you have on hand.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
• Red pepper flakes – Cayenne pepper is a good swap. Skip it if you’re not a fan of heat.
• Ground beef – Make sure it’s lean.

How To Make Air Fryer Italian Meatballs

Set a timer on your phone for perfectly golden meatballs every time. Scroll to the bottom of the post for the full recipe card.

• Prepare the meat mixture. Mix all of the ingredients in a large bowl until well combined.

• Shape them. Use your hands to roll the mixture into 1″-sized balls. Wet your hands or grease them with cooking spray to prevent the mixture from sticking to your fingers.
• Arrange them. Place the meatballs in the air fryer basket in a single layer. You may have to cook in batches. Drizzle with olive oil and gently shake the basket until completely coated. You can also spray them with cooking spray.
• Cook them. Air fry the meatballs at 390F for 8 minutes. Shake the basket and cook for another 2 minutes. Remove them from the air fryer, serve, and enjoy!

Tips & Variations

Take these Italian air fryer meatballs to the next level with crunchy pistachios and a melty mozzarella center.

• Swap the protein. Use ground chicken, turkey, or pork instead of beef for an easy variation.
• Add crunch. Stir 1/4-1/2 cup chopped pistachios, walnuts, or almonds into the mixture for some nutty crunch.
• Make them spicy. Add more red pepper flakes, cayenne pepper, or chili oil to taste into the mixture for a kick of heat.
• Add dipping sauces. Serve the meatballs with tomato sauce, Feta Aioli, or a creamy spinach-ricotta dip for extra flavor.
• Go for a melty center. Stick a 1/4-1/2″ piece of diced mozzarella or cheddar into the center of each meatball for some cheesy goodness.
• Add veggies. Mix 1/2 cup finely chopped mushrooms, bell peppers, or cauliflower into the meat mixture to make the meatballs heartier and juicier.

Serving Suggestions

These juicy air fryer meatballs are an easy appetizer option for your favorite Italian-inspired dinners. Serve them with my Instant Pot Artichoke, Stuffed Mushrooms, and Eggplant Parmesan as sides. For main dish ideas, try my Baked Parmesan Chicken Breasts, Pistachio Crusted Salmon, or Monte Cristo Chicken. If you prefer pasta, go for my Cheese Ravioli with Butter Sauce.

Proper Storage

Store the air fryer meatballs in serving-size portions for easy thawing or reheating.

• Fridge: Place them in an airtight container for up to 4 days.
• Freezer: Store the meatballs in freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual.
• To reheat it: Microwave them in 30-second increments until warm. The air fryer at 300F for 3-4 minutes works too.

More Air Fryer Recipes To Try

• Cajun Air Fryer Salmon Recipe
• Air Fryer Honey Salmon Bowl
• Air Fryer Crispy Mini Potatoes
• Air Fryer Sweet Potato Fries

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Air Fryer Italian Meatballs

This herby air fryer meatballs recipe with Italian seasoning and garlic is an easy 20-minute appetizer for weeknights and gatherings.

Course Appetizer, Main, Main Course

Cuisine Italian

Keyword air fryer italian meatballs, air fryer meatballs, meatballs in the air fryer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 16 meatballs

Author Amy

Ingredients

• 1 large eggs
• 1/4 cup whole milk
• 1 small yellow onion peeled and diced preferably grated
• 1 garlic cloves minced
• 1/4 cup Italian bread crumbs
• 1/8 cup parsley chopped
• 1/2 cup finely grated Parmesan Cheese
• 1/2 teaspoon kosher salt
• 1/3 teaspoon black pepper
• 1/3 teaspoon red pepper flakes
• 1 pound ground beef

Instructions

• In a large bowl, combine the first 10 ingredients. Add meat; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. You should end up with 20 meatballs.
• Place meatballs inside an air fryer and drizzle olive oil over top, gently shake to roll meatballs so they are lightly coated with olive oil. You may need to do this in batches based on the size of your airfryer. You want all meatballs in a single layer.
• Air fry at 390° for 10 minutes, shake the basket at the 8 minute mark to roll your meatballs. The internal temperature should reach 165°F.
• Serve warm with pasta and sauce,or enjoy on their own.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This salsa-loaded, smokey turkey chili with two kinds of beans and sweet bell peppers is a comforting Tex-Mex dinner. Each bowl is topped with melty cheese and crunchy scallions for an explosion of savory flavors in every bite.

The Best Turkey Chili Recipe

Craving a hearty and comforting meal that warms you from the inside out? This freezer-friendly turkey chili is perfect for chilly nights! It’s packed with tomatoey salsa, tender celery, and onions. Don’t forget serranos and bell peppers for a bit of heat! Red kidney beans and pinto beans will also help fill you up. Simmered until thick and comforting, this chili is topped with melty cheese and fresh scallions right before serving for a true Tex-Mex bite.

Why You’ll Love This Easy Turkey Chili

You’ll be making this hearty turkey chili on repeat once the leaves start falling.

• Comforting. A bowl of freshly-made chili always hits the spot, especially on cold nights.
• Tex-Mex. The combination of sweet, smokey, and spicy flavors give this chili its Tex-Mex flair.
• Freezer-friendly. Reheat it whenever you need a quick pick-me-up dinner throughout the week.
• Hearty. You don’t need to serve this chili with anything else. It’s already loaded with tender beans, turkey, and fresh veggies.

Recipe Ingredients

Smokey cumin, creamy beans, and sweet tomatoes are just some of the ingredients that make this an authentic Tex-Mex chili. Scroll to the recipe card at the bottom of the post for exact amounts.

• Olive oil – Vegetable, corn, and canola oil are great swaps.
• Ground turkey – It needs to be completely thawed if it was frozen.
• Bell pepper – Add your favorite color of bell pepper or use sliced poblano peppers.
• Onion – White or yellow are best.
• Celery – Don’t worry if they’re not as crunchy anymore.
• Serrano – Jalapeños are a great swap.
• Garlic – I prefer fresh garlic, but garlic powder works too.
• Canned diced tomatoes – You can also use crushed tomatoes if you dice them slightly.
• Red kidney beans – Use homemade or store-bought.
• Pinto beans – Make sure they’re well rinsed and drained.
• Salsa – Add your favorite tomato-based salsa. It can be spicy or mild.
• Chili powder – Red pepper flakes are a good swap.
• Ground cumin – Feel free to use taco seasoning instead.
• Salt – Kosher salt is best.
• Cheese – Sharp cheddar and Monterey Jack are some of my favorite kinds. It needs to be melty.
• Scallions – This is an optional garnish.

How To Make Turkey Chili

The thicker this smokey turkey chili is, the more comforting it gets. Scroll to the bottom of the post for the full recipe card.

• Brown the turkey. Add the oil to a large pot over medium-high heat. Add the turkey and cook it for 6 minutes, or until browned. Use a wooden spatula to break up the meat into small chunks.

• Sautée the veggies. Stir in the bell peppers, celery, serrano, onion, and garlic. Cook for 8 minutes, or until tender. The onions should be completely softened and fragrant.
• Make it saucy. Mix in the tomatoes, beans, salsa, chili powder, cumin, and salt. Bring it to a boil and then reduce the heat and simmer it for 1 hour. You can skip the simmering but it helps the chili thicken. Remove it from the heat.
• Serve. Ladle the chili into serving bowls. Garnish with cheese and scallions. Serve and enjoy!

Tips & Variations

Skipping the simmering and adding leftover grilled veggies will help you dig in much faster.

• Swap the protein. Use ground chicken, beef, or pork instead of turkey for an easy variation.
• Add more garnishes. Top the chili with a dollop of sour cream, lime wedges, crumbled bacon, or queso fresco for more Tex-Mex flair.
• Use leftovers. Dice my Grilled Vegetable Plate leftovers and stir them in during the last 10 minutes of cooking time to reduce food waste. You can also mix in leftover shredded turkey or rotisserie chicken.
• Skip the simmering. If you’re in a rush, only simmer the chili for 8-10 minutes or until heated through. This will save you around one hour of cooking time. The consistency will be slightly soupier, but it’s just as comforting.

Serving Suggestions

This hearty turkey chili is a comforting Tex-Mex dinner option. You can even dip my Jalapeno Cheddar Biscuits into the chili. For side dish ideas, try my Crispy Mini Potatoes or Sweet Potato Fries. Guacamole with corn chips is great too! Serving the chili in smaller portions will also turn it into a side dish for my Cuban Mojo Steak.

How to Store & Reheat Leftovers

Store the leftovers when the chili is completely cooled.

• Fridge: Place it in an airtight container for up to 4 days. Throw it out if it tastes sour or is bubbly on top.
• Freezer: Transfer it to freezer bags in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat straight from frozen.
• To reheat it: Microwave for 30 seconds, stir, and microwave again until warm. You can also use a small pot over medium heat, stirring occasionally, for 7-10 minutes. If it’s frozen, microwave it for 5 minutes or reheat if it for 15-20 minutes in the pot.

More Ground Turkey Recipes To Try

• Turkey Black Bean Burgers
• Paleo Turkey Meatballs
• Turkey Chorizo Sliders
• Turkey Chili Recipe with Sweet Potatoes {gluten free + paleo}

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Turkey Chili

This freezer-friendly turkey chili recipe with beans, bell peppers, onions, and tomatoes is a smokey and spicy Tex-Mex weeknight dinner. 

Course Dinner, Main Course

Cuisine American

Keyword easy turkey chili, turkey chili, turkey chili recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Author Amy

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 bell pepper diced
• 1 medium onion diced
• 2 celery stalks diced
• 1-2 finely chopped serrano peppers
• 2 cloves of garlic diced
• 2 14 1/2-ounce cans petite-cut diced tomatoes
• 1 15 1/2-ounce can red kidney beans
• 1 15-ounce can pinto beans
• 1 cup medium/hot salsa
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 cup shredded cheese
• 1/2 cup chopped scallions

Instructions

• Heat oil in large nonstick saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes. Add the peppers, celery, onion, and garlic and cook, stirring occasionally until vegetables are tender, about 8 minutes.
• Add the tomatoes, beans, salsa, chili powder, cumin, and salt, bring to a boil.
• Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour. Serve with the cheese and scallions.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These garlicky air fryer chicken meatballs with herby Italian seasoning are an easy 20-minute appetizer. Serve them with sweet tomato sauce for a juicier bite!

Easy Air Fryer Chicken Meatballs

These air fryer chicken meatballs are juicy on the inside and golden on the outside. They’re packed with fragrant garlic and a bit of herby Italian seasoning for the perfect bite-sized appetizer. Plus, the 10 minute cooking time turns them into anyone’s go-to recipe for weeknights or dinner parties. Simple, effortless, and loaded with savory parmesan cheese… What’s not to love?

Why You’ll Love These Ground Chicken Meatballs

This is an easy, crowd-pleasing appetizer with a subtle Italian flavor profile that’ll satisfy all your guests.

• Quick. This is a 20-minute appetizer that practically cooks itself!
• Convenient. These ground chicken meatballs practically cook themselves!
• Juicy. Air frying the meatballs results in equally juicy, tender meatballs every single time.
• Versatile. Dip them into tomato sauce or turn the meatballs into the main dish with fresh zoodles.

What You’ll Need

Chicken’s subtle flavor allows the garlic and Italian seasoning in the breadcrumbs to shine through. Scroll to the recipe card at the bottom of the post for exact amounts.

• Parmesan cheese – Make sure it’s freshly-grated and not bottled cheese.
• Italian breadcrumbs – Regular breadcrumbs or panko work too.
• Egg – Liquid eggs are a good swap.
• Garlic – Fresh garlic, garlic paste, and garlic powder are great for this.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Ground chicken – Use fresh or frozen (thawed).
• Olive oil – Avocado and coconut oil can be used instead. Cooking spray works too.

How To Make Chicken Meatballs In The Air Fryer

Air frying the meatballs ensures they’re super juicy and tender every single time. Scroll to the bottom of the post for the full recipe card.

• Make the meat mixture. Combine the parmesan, breadcrumbs, egg, garlic, salt, and pepper in a bowl until well combined. Mix in the chicken.

• Shape them. Use your hands to roll the mixture into 1″ balls. You should end up with 20 meatballs.
• Cook them. Toss the meatballs with olive oil until completely coated. Arrange them in the air fryer basket in a single layer. Cook them at 390F for 8 minutes. Shake the basket and cook for another 2 minutes.
• Serve. Remove the meatballs from the air fryer, serve them with tomato sauce and enjoy!

Tips & Variations

Coat them with more breadcrumbs to make the meatballs extra golden and crispy.

• Make them melty. Place a 1/2″ piece of mozzarella, cheddar, or Muenster cheese in the center of each meatball for a melty bite.
• Dipping sauces. Tomato sauce, Feta Aioli, pesto, or a ricotta dip are wonderful ways to add more flavor.
• Make them spicy. Add 1/4 teaspoon red pepper flakes or cayenne pepper to the mixture for a bit of heat. Add more to taste.
• Swap the protein. Make the meatballs with ground chicken, pork, or turkey instead of beef.
• Bread them. Add a whisked egg in one bowl and more breadcrumbs in another bowl. Coat the raw meatballs in the whisked egg mixture and then roll them in breadcrumbs. Air fry as usual or until golden.

What To Serve With Air Fryer Chicken Meatballs

These garlicky air fryer chicken meatballs are a great appetizer with sweet tomato sauce on the side. You can also turn them into the main dish with zoodles. My Ricotta Dumplings with Vodka Marinara Sauce and Orzo Salad are amazing too. Don’t forget some Grilled Asparagus and Tomato Burrata Salad on the side to complete the meal.

Proper Storage

The leftovers need to be fully cooled before refrigerating or freezing.

• Fridge: Store them in an airtight container for up to 4 days.
• Freezer: Place them on a baking sheet and freeze for 1 hour. Transfer them to freezer bags in serving-size portions. Freeze for 3 months. Thaw overnight in the fridge and reheat as usual.
• To reheat them: Microwave them for up to a minute or until warm. You can also pop them into the air fryer at 300F for 3-4 minutes.

More Meatball Recipes

• Air Fryer Meatballs
• Bison Meatballs
• Buffalo Chicken Meatballs
• Eggplant Meatballs in Marinara

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Air Fryer Chicken Meatballs

This juicy air fryer chicken meatballs recipe with hints of garlic and Italian seasoning is an easy, crowd-pleasing appetizer.

Course Appetizer, Dinner

Cuisine American, Italian

Keyword air fryer chicken meatballs, chicken meatballs air fryer, chicken meatballs in air fryer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20 meatballs

Author Amy

Ingredients

• 1/3 cup grated Parmesan cheese
• 1/2 cup Italian Breadcrumbs
• 1 large egg lightly beaten
• 1 large garlic clove minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground chicken
• 1 tablespoons olive oil

Instructions

• In a large bowl, combine the first 6 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. You should end up with 20 meatballs.
• Place meatballs inside air fryer and drizzle olive oil over top, gently shake to roll meatballs so they are lightly coated with olive oil. You may need to do this in batches based on the size of your airfryer. You want all meatballs in a single layer.
• Air fry at 390° for 10 minutes, shake the basket at the 8 minute mark to roll your meatballs. The internal temperature should reach 165°F.
• Serve warm with pasta and sauce,or enjoy on their own.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These baked Italian meatballs with savory parmesan are perfectly tender and juicy on the inside, making them an easy appetizer and main. Serve with sweet marinara sauce, top them with fresh parsley, and dig in!

Easy Italian Meatballs Recipe

If you’re wondering what to serve at your next gathering, these freezer-friendly Italian meatballs are for you. They’re made with a blend of beef, pork, and veal for a rich, authentic flavor. Spicy red pepper flakes, fragrant garlic, and sweet onions add a lovely flavor profile as well. Don’t forget the parmesan cheese for savoriness! Serve them at your next gathering and watch them disappear in no time.

What’s Special About These Italian Meatballs?

Everyone loves bite-sized meatballs on pasta or just for dipping into tomato sauce.

• Oil-free. These tender meatballs don’t require any extra oil because they’re cooked in the oven.
• Versatile. Serve them as an appetizer, with pasta, or in a sandwich with melty cheese.
• Great for gatherings. You can make a large number of meatballs at the same time because you don’t need to stand over the stove.
• Juicy. Lots of sweet onions and the soaked breacrumb mixture ensure these Italian meatballs come out super juicy every time.

Recipe Ingredients

Italian breadcrumbs bring all the spice and herbiness without requiring you to add more ingredients. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Eggs – Feel free to use liquid eggs.
• Milk – Any kind of dairy milk can be added.
• Onion – You can use yellow or white onion.
• Garlic – Fresh garlic and garlic paste are best.
• Italian breadcrumbs – Regular breadcrumbs or panko work too.
• Parsley – Reduce the amount by half if it’s dried.
• Parmesan – Freshly grated cheese is better than the bottled version.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
• Red pepper flakes – Cayenne pepper is a good swap.
• Ground beef – Lean ground beef is best for this.
• Ground pork – Make sure it’s completely thawed.
• Ground veal – Feel free to use ground bison.
• Marinara sauce – I love San Marzano Vodka Sauce and Schiavone’s Marinara Sauce.

How To Make Italian Meatballs

The meatballs need to be the same size to ensure even cooking. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 400F and line two baking sheets with foil or parchment paper. Set them aside.

• Make the mixture. Whisk the eggs, milk, onions, and garlic in a large bowl until smooth. Add the breadcrumbs, parsley, parmesan, red pepper flakes, salt, and pepper. Stir well and let the mixture sit for 1 minute. Add the beef, pork, and veal. Use your hands to combine everything.

• Shape them. Grab the mixture and roll it into 2-3″-sized meatballs. Arrange them on the baking sheets, leaving a 1″ space in between them.
• Bake them. Pop them into the oven for 30 minutes. Serve with marinara sauce and enjoy!

Tips & Variations

These garlicky meatballs are a great way to use up leftover croutons, salted crackers, and melty cheese.

• Add crunch. Add 1/4-1/2 cup chopped pistachios, almonds, pecans, or walnuts into the mixture for a nutty crunch.
• Fill them. Stick a 1/2″ cube of mozzarella, cheddar, or cream cheese into the center of each meatball. Re-roll them to make sure it’s completely well sealed. Bake as usual for a melty center.
• Make sandwiches. If you don’t want to have more pasta with the meatball leftovers, make sandwiches. Add sliced or shredded cheese to a hoagie. Place the meatballs inside and press the sandwich on a warm griddle until nice and melty.
• Swap the protein. Use ground Italian sausage instead of pork for more savoriness. You can also use all-beef, all-pork, or all-veal if you prefer.
• Shake the baking sheets. Halfway through the baking time, gently shake the baking sheets so the meatballs roll over and cook evenly.
• Add leftovers. Process leftover croutons and salted crackers until ultra fine. Use them instead of the breadcrumbs in the recipe.

Serving Suggestions

These juicy Italian meatballs served over pasta are a comforting weeknight dinner. Use regular spaghetti or add them to my Broccoli Cauliflower Pasta Bake or Ricotta Dumplings. Try my Tomato Burrata Salad and Asparagus with Brown Buttered Breadcrumbs for easy sides. For soup ideas, make my Ribollita (Tuscan Bean Soup) or Italian Tomato Lentil Soup. If you prefer the meatballs as an appetizer, just pair them with some toasty sliced bread.

How to Store & Reheat Leftovers

Always freeze some of the leftovers for later. These meatballs are life-savers on hectic weeknights.

• Fridge: Store them in an airtight container for up to 4 days.
• Freezer: Spread them out on a baking sheet and freeze for 1 hour. Transfer them to freezer bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual.
• To reheat them: Microwave them for up to a minute or until warm. For larger portions, use the oven at 300F for 15 minutes.

More Meatball Recipes To Try

• Lamb and Pork Meatballs Stuffed with Goat Cheese
• Chicken Meatballs
• Buffalo Chicken Meatballs
• Bison Meatballs
• Air Fryer Meatballs

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Italian Meatballs

This juicy Italian meatballs recipe with onions, garlic, and spicy red pepper flakes is an easy appetizer and main dish for gatherings. 

Course Dinner

Cuisine Italian

Keyword easy italian meatballs recipe, Italian meatballs, italian meatballs recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 50 meatballs

Author Amy

Equipment

• Cutting Board
• Knife
• Large Bowl
• 2 large baking sheets
• Parchment Paper

Ingredients

• 3 large eggs
• 3/4 cup whole milk
• 1 large yellow onion peeled and diced
• 3 garlic cloves minced
• 1 cup Italian bread crumbs
• 1/2 cup parsley chopped
• 3/4 cup finely grated parmesan cheese
• 2 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground veal
• Marinara sauce I use either San Marzano Vodka Sauce or Schiavone’s Marinara Sauce

Instructions

• Preheat oven to 400°.
• Line two baking sheets with foil for easy clean up
• In one large bowl add eggs, milk, onion and garlic. Whip to comine.
• Stir in bread crumbs, parsley, parmesan cheese, red pepper, salt and pepper. Stir until bread crumbs are soaked
• Add in the beef, pork, and veal. Use your hands to mix until it is evenly combined.
• For into 2″-3″ balls and layout on baking sheets so that there is about 1″ space in between your meatballs.
• Place baking sheets in oven and bake for 30 minutes.
• You can serve on plate topped with marinara, pasta optional

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These spicy grilled shrimp with homemade garlic-red pepper marinade will be your go-to summer cookout recipe. They’re perfectly tender and are lightly charred to make you look like a grill-master.

Easy Grilled Shrimp Recipe

These tender grilled shrimp are the perfect excuse to fire up the grill this summer. Ready in less than an hour, you’ll be surprised by how much flavor they’re packed with. That’s because their easy marinade is made with tangy lime, fragrant garlic, and herby cilantro. Don’t forget spicy red pepper flakes! Fresh out of the grill, they’re a quick, light bite under the 4th of July fireworks or any cookout.

Why You’ll Love This Spicy Grilled Shrimp

You’ll be swapping regular skewers for these naturally buttery grilled shrimp with spicy marinade at all your gatherings.

• Perfect for 4th of July. Spice things up with a bit of seafood for your 4th of July cookout!
• Quick. You’ll be done in less than an hour.
• Great for beginner cooks. The homemade marinade, assembling the skewers, and grilling are super easy things to do.
• Pantry-friendly. You don’t need to stock up on a bunch of ingredients to make these tender grilled shrimp.

What You’ll Need

Garlic, spicy ginger, and aromatic shallots pair beautifully with the red pepper flakes. Scroll to the bottom of the post for exact ingredient amounts.

• Shrimp – Use fresh or frozen (thawed).
• Fresh lime juice – Feel free to swap it for lemon juice.
• Garlic – Fresh garlic or garlic paste is best.
• Fresh ginger – Avoid ground ginger because it’s easy to add too much.
• Shallot – You can use more garlic if you prefer.
• Cilantro – Go for fresh parsley if that’s what you’ve got on hand.
• Red pepper flakes – Cayenne pepper works too.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
• Olive oil – Coconut, avocado, or vegetable oil can be used instead.

How to Make Spicy Grilled Shrimp

Even home cooks who’ve never used the grill before can nail these 3-step grilled shrimp. Scroll to the bottom of the post for the full recipe card.

• Make the marinade. Whisk the lime juice, garlic, ginger, shallot, cilantro, red pepper flakes, salt, pepper, and olive oil in a bowl until smooth.

• Marinate them. Add 3-4 shrimp to each pre-soaked skewer. Place them in a baking sheet. Pour the marinade on top of the skewers and refrigerate them for at least 30 minutes.
• Grill the skewers. Place the grill on medium-high heat. Add the skewers and cook them for 2-4 minutes per each side or until they start turning pink. Remove them from the heat, serve immediately, and enjoy!

Tips for Grilling Shrimp

Soaking wooden skewers ahead of time for any recipe is a simple thing all grill-masters do.

• Avoid small shrimp. They shrink too much, over-cook quickly, and easily become rubbery. Stick to medium/large shrimp for this recipe.
• Ask the fishmonger. Save time by asking the fishmonger to peel and devein the shrimp for you. Some grocery stores sell fresh or frozen pre-cleaned shrimp too.
• Soak the skewers. Don’t use dry skewers for grilling because they’ll burn once they hit the grill. You need to soak them in warm water for at least one hour before cooking. This doesn’t apply to stainless steel skewer sticks.
• Pick evenly-sized shrimp. If you’re using fresh shrimp, make sure the pieces are more or less the same size to ensure even cooking. When some shrimp are way larger than others, several pieces will turn out raw while others will be over-cooked.
• Increase the marinating time. Allow the shrimp to marinate in the fridge for up to 4 hours so they can absorb more flavor. Don’t forget to cover the baking dish with plastic wrap to avoid cross-contamination.

Serving Suggestions

These grilled shrimp are an easy cookout meal. Pair them with a side of Lemon Quinoa Salad or Black Bean Quinoa Salad. My Southwestern Blue Quinoa Salad is another great option. I also love them with Grilled Corn or my Grilled Vegetable Plate. For something a little fancier, go for my Heirloom Tomato Tart or a creamy fettuccine pasta.

How to Store Leftovers

Cooked shrimp shouldn’t be frozen because they’ll over-cook and become rubbery when thawed and reheated.

• Fridge: Place them in an airtight container for up to 3 days. Don’t store them longer than this because shrimp go bad rather quickly.
• To reheat it: Microwave them in 20-second increments until warm. You can also heat them in a pan over medium-high heat for 3-4 minutes per side.

More Easy Shrimp Recipes

• Boom Boom Shrimp
• Simple Shrimp Ceviche
• Salt and Pepper Shrimp
• Baked Shrimp with Tomato and Feta

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Spicy Grilled Shrimp

This 3-step grilled shrimp recipe with homemade spicy garlic marinade is the perfect excuse to fire up the grill this summer.

Course Appetizer, Dinner

Cuisine American

Keyword grilled shrimp, grilled shrimp recipe, spicy grilled shrimp

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

• 1 pound shrimp peeled and deveined
• 1/2 cup fresh lime juice about 3 limes
• 1 large garlic clove minced
• 1 tablespoon grated fresh ginger
• 1 shallots finely chopped
• 2 tablespoon chopped cilantro
• 1/8 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup olive oil

Instructions

• Add lime juice, garlic, ginger, shallot, cilantro, red pepper flakes, salt & pepper to medium bowl. Add olive oil while whisking.
• Add shrimp to skewer (soak wooden skewers in water before skewing). Lay skewers in rimmed ceramic baking dish and cover with marinade.
• Cover with plastic wrap and refrigerate for at least 30 minutes. Flip at least once before cooking.
• Heat grill on medium-high. Before you put skewers on grill tap to remove any excess oil.
• Place skewers on grill cook 4-5 minutes, until ends start turning pink and then flip
• Cook on other side 4-5 minutes, until pink on both sides.
• Enjoy!

You might also like:

Coconut Grilled Lime Shrimp

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These juicy air fryer meatballs with Italian seasoning are the perfect bite-sized appetizers. Served with marinara sauce and savory parmesan cheese, every bite is better than the last!

Quick & Easy Air Fryer Meatballs

Freshly made or frozen for later, these herby air fryer meatballs are an easy appetizer option for when you’re expecting people over. They’ve got a lightly browned exterior but a super juicy center thanks to some milky ricotta and breadcrumbs. Don’t forget a bit of parmesan and garlic for extra Italian vibes. They’re just waiting to be dipped into tomatoey marinara, so grab your forks, get set, go!

Why You’ll Love This Air Fryer Meatballs Recipe

You’ll be on “appetizer duty” for all your game day gatherings once everyone’s had a bite of these juicy, incredibly fragrant meatballs.

• Little oil. You only need some cooking spray to prevent sticking. That’s it.
• Fragrant. Lots of garlic, onions, and herbs give these meatballs an irresistible Italian-like fragrance.
• Great for game day. Dip them into your favorite marinara sauce as you wait for kick-off. They’re an easy bite!
• Juicy. Creamy ricotta and breadcrumbs in the mixture help keep these meatballs super juicy.

What You’ll Need

Fresh parsley and Italian herb mix balance out the strong beef flavor in these tender meatballs. Scroll to the recipe card at the bottom of the post for exact amounts.

• Yellow onion – Feel free to use white onion.
• Garlic – Fresh garlic is best, but go for garlic paste or powder if you prefer.
• Italian breadcrumbs – Choose your favorite. They can also be plain breadcrumbs or panko.
• Egg – Liquid eggs work too.
• Parsley – Reduce the amount by half if you’re using dried parsley.
• Ground beef – Make sure it’s lean so that you don’t end up with lots of excess fat in the air fryer basket.
• Parmesan – I prefer freshly-grated cheese, not the bottled kind.
• Ricotta – Full-fat ricotta is easier to mix in, but low-fat works as well.
• Salt and pepper – Kosher salt and freshly-cracked pepper are best.
• Italian dried herb mix – You can also use Italian seasoning.
• Marinara sauce – Choose your favorite.
• Oil – It’s easier to use cooking spray, but you can also brush olive oil or vegetable oil into the basket.

How To Make Meatballs In The Air Fryer

The air fryer gets the job done with less oil and in less time than cooking them on the stove or in the oven. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Make the breadcrumb mixture. Whisk the egg in a large bowl. Mix in the onion, garlic, breadcrumbs, and parsley until well combined. Add the parmesan, ricotta, salt, pepper, and Italian herb mix. Mix in the ground beef. You can use a food processor or wooden spoon to mix everything.
• Shape them. Use an ice cream scoop to make 2″ size meatballs with the mixture. Feel free to use your hands to roll them but make sure they’re roughly the same size. Set them aside.

• Air fry them. Preheat the air fryer to 400F. Grease the air fryer basket with cooking spray. Place the meatballs inside in a single layer, leaving about 1/4″ space between them. Cook them for 10-12 minutes or until lightly browned. Remove them from the heat and set them aside. Repeat for all the meatballs.
• Serve. Ladle marinara sauce into the serving plates and place meatballs on top. You can also serve the marinara as a dipping sauce. Sprinkle with more parmesan cheese and enjoy!

Tips & Variations

Air fryer meatballs are an easy way to use up leftover veggies, bread, and bacon.

• Fill them. Dice melty mozzarella or cheddar into 1/4″ cubes. Stick them into the center of each meatball. Roll the meatballs so that the cheese is completely covered by meat. Cook as usual for a melty center.
• Use leftovers. Add 1/2 cup shredded carrots, zucchini, or sauteed spinach into the mixture for extra flavor. You can also swap the breadcrumbs for leftover stale bread.
• Add crunch. Stir 1/3 cup chopped pistachios or almonds into the meat mixture for a bit of crunch in every bite.
• Swap the protein. Use ground turkey, chicken, or pork to make these meatballs instead of beef.
• Make them smokey. Crumble leftover breakfast bacon or sausage and add it in for some smokiness.
• Add cold cuts. Chop up leftover prosciutto, pepperoni, or salami and mix it in to give this recipe more Italian vibes.

Ways To Serve Air Fryer Meatballs

These juicy air fryer meatballs are the perfect appetizer for game days. Serve them with my Mushroom Beef Burgers or Mushroom Swiss Burger. My Baked Zucchini Fries and Air Fryer Sweet Potato Fries are great side options. Chicken tenders and wings are other family-friendly options for a meal you can enjoy as you watch the game.

Proper Storage

Always sprinkle these air fryer meatballs with 1 teaspoon water before reheating to prevent them from drying out.

• Fridge: Place them in an airtight container for up to 4 days. Keep them away from direct heat and sunlight when on the counter for serving or reheating.
• Freezer: Place the cooked meatballs on a baking sheet and spread them out. Freeze for 1 hour or until firm. Transfer them to a freezer-friendly bag or container in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30-40 minutes.
• To reheat them: Microwave them in 30-second intervals until warm. You can also heat them in the air fryer at 300F for 5-10 minutes.

More Air Fryer Recipes

• Air Fryer Sweet Potato Fries
• Air Fryer Crispy Mini Potatoes
• Air Fryer Honey Salmon Bowl
• Cajun Air Fryer Salmon Recipe

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This smokey carne guisada in spicy tomatoey salsa is the perfect weeknight dinner when you’re craving a hearty beef stew. Its sweet onions and tender bell peppers help it hit the spot every time.

The Best Carne Guisada Recipe

If you’re craving a comforting stew and Mexican food to beat the chilly weather, this easy carne guisada with sweet bell peppers and onions is for you. It’s packed with tender, pull-apart beef in a tomatoey sauce. Don’t forget cumin for smokiness! Simmered until perfectly thick, this hearty stew served over fluffy rice is way better than your favorite Mexican restaurant.

Why You’ll Love This Mexican Beef Recipe

You’ll be skipping trips to your favorite Mexican restaurant once you see how easy this tomatoey carne guisada is.

• Authentic. This recipe is only made with traditional Mexican spices and ingredients like cumin, garlic, and tomatoes.
• Hearty. Full of tender beef and veggies, this stew is an extra hearty dinner when served over rice.
• Prep-friendly. Chop the ingredients and even brown the meat a day before for a head-start.
• Tomatoey. Tomato paste and canned tomatoes give this stew a “homemade salsa” feel.

What is Carne de Guisada?

Carne guisada is a traditional Mexican beef stew. It’s simmered in a tomato-based sauce until tender. The sauce can be spicy, but it doesn’t have to be. Veggies like peas, carrots, onions, and potatoes are common additions too to make the meal heartier. As far as spices go, cumin, paprika, oregano, and chili powder can’t miss the party. They add smokiness, earthiness, herbiness, and heat. Once ready, it’s served hot over rice or enjoyed with corn tortillas.

Recipe Ingredients

Don’t skip the tomato paste because it adds lots of umami and natural sweetness to the stew’s sauce. Scroll to the recipe card at the bottom of the post for exact measurements.

• Olive oil – I prefer extra virgin olive oil, which is also referred to as “EVOO”.
• Stew meat – Most grocery stores carry “stew meat”, but you can also buy boneless chuck.
• Yellow onion – White onion works too. Avoid red onion.
• Green bell pepper – Feel free to use any color of bell pepper.
• Garlic – Fresh garlic is best, but garlic powder is okay as well.
• Canned diced fire roasted tomatoes – They don’t need to be fire-roasted if you can’t get a hold of them.
• Kosher salt – Himalayan salt is a great swap.
• Black pepper – Freshly cracked pepper is best.
• Ground cumin – It can be left out if you’re not a fan of its smoky flavor.
• Chili powder – Red pepper flakes work too.
• Tomato paste – This is sold in toothpaste-looking tubes or cans and needs to be refrigerated once open.
• Beef base – It’s sold in small tubs or containers. It’s basically a concentrated beef bouillon in paste form.
• Gluten free flour – All-purpose flour and corn starch are great swaps.
• Water – It needs to be warm so that it doesn’t clump with the flour.
• Fresh cilantro – It’s an optional garnish.

How to Make Carne Guisada

The make-or-break step for this saucy carne guisada is properly cooking the floured veggies to avoid a raw after-taste. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Sear the meat. Heat the oil in a large pan over medium-high heat. Add the meat and cook it for 5-7 minutes or until browned on all sides. Remove it from the heat and set it aside.
• Cook the veggies. Add the onions and bell peppers to the pan, cooking them until the onion softens. Add more oil if needed. Stir in the garlic and cook it for another minute until fragrant.

• Season it. Pour in the tomatoes, stir, and cook for another minute. Sprinkle in the salt, pepper, cumin, and chili powder. Stir until well combined. Then, add the tomato paste and beef base. Mix well and use a spatula to gently scrape the bottom of the pan.
• Thicken the sauce. Sprinkle the flour over the veggies. Stir well and cook everything for another 1-2 minutes to get rid of the raw flour taste. Pour in the water and stir continuously until thickened.

• Simmer it. Return the beef to the pan. Add 2 more cups of water and stir. Cover the pan and let it simmer over low heat for 1.5 hours.
• Adjust the seasoning. Do a taste test and adjust the flavor with more salt and pepper if needed.
• Serve. Remove it from the heat. Garnish with cilantro, serve immediately, and enjoy.

Tips for Success

Taco seasoning and leftover tomato salsas will save you when making this carne guisada recipe in a pinch.

• Cook in batches. Don’t over-crowd the pan when browning the beef, otherwise it’ll sweat and “steam” instead of seal in all the flavors. If you don’t have a large enough pan to spaciously cook the meat in, do it in batches.
• Check the beef. Before removing the stew from the heat, test the meat’s tenderness with a fork. Let it cook for another 10-15 minutes if it’s still tough.
• Use one seasoning. If you’re always in a rush or don’t want to buy individual spices, swap the chili powder and ground cumin for taco seasoning.
• Go for leftovers. Swap half (or 100%) of the canned tomatoes for all the tomato-based salsa leftovers you have in the fridge. Make sure they’re not too spicy!
• Add more veggies. Stir in 1 cup corn, peas, chopped zucchini, diced carrots, or halved baby potatoes during the last 40 minutes of cooking to make the stew even heartier.
• Make it spicy. Add finely chopped jalapeños, serranos, or canned green chilis to taste for a kick of heat. You can also just increase the amount of chili powder in the recipe.

Serving Suggestions

Carne guisada is a hearty dinner that’s best served over rice. It can be red Mexican rice, brown rice, or any steamed white rice. For a bowl-style dinner, serve it using my Chipotle Pork Burrito Bowls or Chicken Burrito Bowls for inspiration. Guacamole with tortilla chips or refried beans are great side options to complete the meal.

How to Store & Reheat Leftovers

Leftovers always need to be fully cooled before being placed in the fridge or freezer.

• Fridge: Place it in an airtight container for up to 5 days.
• Freezer: Transfer it to freezer-friendly bags or containers in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge.
• To reheat it: Microwave it for 30 seconds, stir, and microwave for another 30 seconds or until warm. You can also reheat it in a pan over medium-high heat for 8-10 minutes.

More Mexican-Inspired Recipes

• Mexican Street Corn Salad with Chicken Thighs
• Mexican Quinoa Salad
• Chicken Tortilla Soup
• Chipotle Pork Burrito Bowls
• Grilled Steak Taco Recipe with Poblanos

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Carne Guisada

This tomatoey carne guisada recipe with tender peppers and sweet onions is the perfect way to pack a hearty beef stew into your weeknights

Course Dinner, Lunch, Stew

Cuisine Mexican

Keyword carne de guisada, carne guisada, carne guisada recipe

Prep Time 25 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 2 hours hours

Servings 6 People

Ingredients

• 4 tablespoons extra virgin olive oil
• 3 pounds stew meat cut into small bite size pieces, 1-inch cubes
• 1 large yellow onion chopped
• 1 medium green bell pepper chopped
• 4 garlic cloves minced
• 1- 14.5 ounce can diced fire roasted tomatoes
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 teaspoons ground cumin
• 1½ teaspoons chili powder
• 1 tablespoon tomato paste
• 3-4 tablespoons of beef base
• 3 tablespoons 1 to 1 gluten free flour or more for thicker gravy
• 4 cups warm water
• 2 tablespoons fresh cilantro chopped

Instructions

• Add 2 tablespoons of the olive oil to a large skillet and heat over medium-high heat.
• Add the stew meat and cook until browned on all sides, about 5 to 7 minutes. Transfer the beef to a plate and set aside. You might have to do this in batches, you don’t want to overcrowd the meat in the pan.
• Do not clean the pan, but add olive oil, then add diced onion, and bell peppers. Cook, stirring occasionally for about 3-4 minutes or until the onion becomes translucent. Add the garlic and cook for another minute until aromatic, but not browning. Stir in the tomatoes and cook for another minute.
• Season with salt, pepper, cumin and chili powder. Stir well. Add the tomato paste, beef base, using your spoon scrape up the browned bits from the bottom of the pan.
• Sprinkle the flour over the veggies and stir well while cooking for another 1 to 2 minutes to remove the raw flour taste. Add a cup of warm water and stir everything together. The mixture should start to thicken from the flour.
• Add the beef back to the skillet then another 2 cups of warm water, stir until combined. Cover and cook for 1 and a half hours or more until the meat falls apart, over low heat, stirring occasionally. Add more hot water if the gravy is too thick.
• Taste for seasoning and adjust with salt and pepper as needed. Garnish with cilantro and serve alongside with rice and tortillas.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This 20-minute chicken florentine soup is a garlicky, creamy potful of goodness for chilly weeknights. Tender artichokes and spinach give it a pinch of Italian flair you’ll love!

Easy Chicken Florentine Soup Recipe

This creamy chicken florentine soup is proof that adding artichokes to a recipe doesn’t have to make it a complicated kind of fancy. There’s also lots of spinach, garlic, and plenty of herby seasoning for yummy Italian vibes. Served as a comforting dinner, this quick soup is great even if you freeze it for later or use leftover rotisserie chicken.

Why You’ll Love This Creamy Chicken Soup

Florentine chicken soup is the Italian version of chicken soup for the soul. It’s everyone’s favorite once they taste it!

• Easy but fancy. Once you sauté the garlic and onions, stir in the rest of the ingredients and let the soup simmer to warm perfection.
• Quick. It only takes 20 minutes to make! Everyone’s got that kind of time.
• Freezer-friendly. Pop it out of the freezer on hectic weeks to reduce the amount of time you spend in the kitchen.
• Family-friendly. Skip the spinach if you’ve got picky eaters at home to just make a creamy chicken soup for them.

What You’ll Need

Canned artichokes and coconut cream are convenient ingredients that take this creamy florentine chicken soup to the next level. Scroll to the recipe card at the bottom of the post for exact amounts.

• Extra virgin olive oil – This is also called “EVOO”. Avocado and coconut oil work too.
• Garlic – Fresh garlic is best, but feel free to use garlic powder.
• Yellow onion – White onion can be used instead.
• Italian seasoning – You can find it in the spice aisle at most grocery stores.
• Chicken broth – Choose low-sodium chicken or veggie broth.
• Coconut cream – If you’re not on a dairy-free diet, heavy cream is a great swap.
• Shredded chicken – Shredded turkey works too.
• Spinach – Feel free to use baby spinach or roughly chopped regular spinach.
• Canned artichoke hearts – You can use my Instant Pot Artichokes recipe if you remove the hearts.
• Salt and pepper – I prefer kosher salt and freshly-cracked pepper.

How to Make Creamy Chicken Florentine Soup

You only need 4 steps to throw this fancy-looking soup together. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Cook the garlic. Heat olive oil in a large pot over medium heat. Add the garlic and sauté for 1 minute until fragrant. Don’t let it burn.
• Caramelize the onions. Add the onions and Italian seasoning. Sauté for 7-10 minutes or until the onions begin to turn light brown.

• Make the broth. Pour in the chicken broth, coconut cream, chicken, spinach, and artichoke hearts. Mix well and season with salt and pepper to taste.
• Simmer it. Bring the soup to a simmer and let it cook for 5 minutes or until the spinach wilts. Serve immediately and enjoy.

Tips & Variations

Nothing is more Italian than adding pasta and parmesan cheese to a bowl of soup.

• Shred parmesan on top. Increase the Italian flair of this recipe by topping it with lots of freshly-grated parmesan. Add it to taste.
• Use rotisserie chicken. Leftover rotisserie chicken is a great way to reduce food waste and avoid cooking and shredding your own chicken.
• Add pasta. Stir in 1/2 cup pastina or your favorite short pasta during the last 15 minutes of cooking time to make this soup even more comforting.
• Make it spicy. Sprinkle in red pepper flakes or chili oil to taste to give each spoonful a kick of heat.
• Thicken it. Make a cornstarch slurry by whisking 1/2 tablespoon cornstarch and 3 tablespoons water until smooth. Add it to the soup during the last 20 minutes of cooking time to help the broth thicken.
• Use homemade. Opt for homemade chicken broth if you’ve got some on hand make this soup way better and extra wholesome.

Serving Suggestions

This chicken florentine soup is a great dinner on its own, but you can always pair it with sliced bread for a heartier meal. I love toasty sliced baguettes, ciabatta, breadsticks, and even flatbread. It can also be served as a side for my Stuffed Chicken Breast or Italian Parmesan Chicken.

How to Store & Reheat Leftovers

Keep some in the freezer for days when you don’t want to cook at all.

• Fridge: Place it in an airtight container for up to 5 days.
• Freezer: Prepare it without the coconut cream. Pour the cooled soup in serving-size portions in freezer-friendly bags or containers. Freeze for up to 3 months. Thaw it overnight in the fridge and add the coconut milk as you reheat it.
• To reheat it: Microwave it for up to a minute or until warm. You can also heat it in a pot over medium-high heat for 7-8 minutes, stirring occasionally.

More Cozy Soup Recipes To Try

• Creamy Roasted Cauliflower Soup
• The Best Chicken Noodle Soup
• Beef Pho Noodle Soup
• Baked Sweet Potato Soup
• Healthy Turkey Tortilla Soup

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Creamy Chicken Florentine Soup

This creamy chicken florentine soup recipe with buttery artichokes and spinach is the perfect 20-minute dinner with Italian flair.

Course Soup

Cuisine American, Italian

Keyword chicken florentine soup, chicken florentine soup recipe, florentine chicken soup

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6 Servings

Author Amy – A Healthy Life for Me

Ingredients

• 1 tablespoon extra virgin olive oil
• 4 cloves garlic minced
• 1/2 large yellow onion diced
• 2 teaspoon dried Italian seasoning
• 4 cups chicken broth reduced sodium
• 1 cup coconut cream
• 1 pound of shredded chicken
• 10 ounces spinach
• 1 14- oz can artichoke hearts drained and chopped
• ½ teaspoon kosher salt
• ¼ teaspoon of ground black pepper more to taste

Instructions

• In a large pot over medium heat, add olive oil. Add in the garlic. Saute for about a minute, until fragrant, but do not brown.
• Add the onions and Italian seasoning. Saute for 7-10 minutes, until lightly browned and just starting to caramelize.
• Add the chicken broth, coconut cream, shredded chicken, and spinach. Add the chopped artichoke hearts. Season with kosher salt and black pepper to taste, add more as desired
• Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These spicy green chili chicken enchiladas with melty cheese will become your new go-to Mexican dinner. Between the rotisserie chicken and pre-made sauce, they’re an ultra convenient hot meal you can place on the table on any weeknight.

Easy Green Chicken Enchiladas

These baked green chili chicken enchiladas are a spicy Mexican dinner that’ll rescue you on any weeknight. Freshly made or frozen for later, the layer of melty Monterey Jack cheese on top makes them extra comforting. To make things even better, they’ve got an easy rotisserie chicken filling with hints of smokey cumin and herby oregano. Once they’re out of the oven, don’t forget to add a dollop of sour cream and dig in!

Why You’ll Love These Green Chili Chicken Enchiladas

“Enchilada night” will become a weekly-must as soon as you dig in to these creamy enchiladas.

• Freezer-friendly. Pop them into the oven whenever you need a quick, last-minute dinner.
• Convenient. Rotisserie chicken and store-bought sauce mean you’ll spend less time in the kitchen without sacrificing flavor.
• Cheesy. They’ve got double the melty goodness because there’s cheese in the filling and on top.
• Great for gatherings. Serve them straight in the baking dish and let everyone help themselves to all the enchiladas they want.

What You’ll Need

No one will be able to tell you’re using store-bought sauce from how smokey and spicy the filling is. Scroll to the recipe card at the bottom of the post for exact amounts.

• Avocado oil – Olive or coconut oil can be used.
• Onion – White or yellow onion are great for this.
• Garlic – Feel free to use garlic powder or onion powder.
• Dried oregano – Skip it if you’re not a fan of its herbiness.
• Ground cumin – Taco seasoning is a good swap.
• Green chilis – Go for canned or fresh ones. I prefer jalapeños and serranos.
• Rotisserie chicken – Homemade shredded chicken works too.
• Salsa verde – Use your favorite kind.
• Cilantro – Avoid parsley because it’s got a very cooling flavor.
• Monterey Jack cheese – You can use cheddar or mozzarella instead.
• Salt and pepper – I prefer kosher salt and freshly cracked black pepper.
• Flour tortillas – Feel free to use corn tortillas.
• Sour cream – Mexican crema works too.

How to Make Green Chicken Enchiladas

You can also leave the filling dry and pour all of the sauce over the enchiladas. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prep the oven. Preheat the oven to 375F. Grease a 9×13″ baking dish. You can use cooking spray or butter for this. Set it aside.

• Cook the onions. Add the oil to a large pan over medium heat. Cook the onions until soft and translucent.
• Add the spices and chili. Stir in the garlic, oregano, and cumin, cooking for an additional minute. Remove the pan from the heat and mix in the green chilis.
• Mix the filling. Stir the chili-onion mixture, chicken, 1/3 cup salsa verde, and cilantro in a large bowl. Add 1 1/2 cups of cheese. Season with salt and pepper to taste.

• Fill them. Add 1/2 cup of filling to the center of each tortilla. Roll it up and place it seam side-down in the prepared baking dish. Repeat for all the tortillas and filling.
• Add the cheese. Pour the remaining salsa over the enchiladas. Sprinkle with the remaining cheese.

• Bake them. Pop them into the oven until hot and bubbly (35-40 minutes).
• Serve. Remove them from the oven. Serve and garnish with sour cream. Enjoy!

Tips for Success

Line the baking dish with parchment to make sure your green chicken enchiladas come out perfectly.

• Swap the protein. Shredded turkey, pork, and beef are other wonderful fillings for these enchiladas.
• Use leftover cheese. Shred all the leftover bits of melty cheese you have in the fridge and use them for this recipe.
• Make them creamy. Blend 1/2-1 cup of Mexican crema, heavy cream, or sour cream into the sauce to make creamy enchiladas.
• Go for a family recipe. Use your family recipe for salsa verde to really make this meal your own.
• Make them vegetarian. Sautéed bell peppers, mushrooms, spinach, potatoes, and zucchini are the perfect veggie combination for the filling.
• Line it. Line the baking dish with parchment paper to reduce clean-up and make sure the enchiladas don’t stick.
• Add more toppings. Sliced avocado, chopped cilantro, and crumbled chicharron are great ways to add more texture.

What Goes with Green Chili Chicken Enchiladas?

These enchiladas are perfectly hearty on their own, but you can definitely complement the meal with a couple of sides. Mexican red rice is one of my favorites! A dollop of fresh guacamole on top is also spot-on for creaminess. If you’re having them for breakfast, you can pair them with a sunny side-up egg and crispy bacon.

Proper Storage

Keep them in the freezer for a last-minute meal whenever you need it!

• Fridge: Refrigerate the leftovers in an airtight container for up to 4 days. You can also cover the baking dish with foil.
• Freezer: This is best if you assemble the unbaked enchiladas in a disposable baking dish. Wrap it in plastic wrap twice and then cover it well with foil. Freeze for up to 3 months. Bake them straight from frozen by adding 15 minutes to the cooking time. You can also thaw them in the fridge overnight.
• To reheat: Microwave them for 30 seconds at a time until warm. You can also heat them in the oven at 300F for 20-30 minutes.

More Easy Chicken Recipes

• Italian Baked Parmesan Chicken Breasts
• Gluten Free Chicken with Black Beans and Rice
• Mexican Street Corn Salad with Chicken Thighs
• Greek Chicken Quinoa Bowls
• Sheet Pan Chicken Fajita Bowls

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Green Chicken Enchiladas

This cheesy green chili chicken enchiladas recipe is made with convenient ingredients and baked in the oven for an easy Mexican dinner. 

Course Breakfast, Dinner, Lunch

Cuisine Mexican

Keyword green chicken enchiladas, green chicken enchiladas recipe, green chili chicken enchiladas

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 people

Ingredients

• 1 tablespoon avocado oil
• 1 medium sweet onion diced
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 2 4- ounce cans diced green chiles
• 4 cups coarsely shredded rotisserie chicken
• 1 16- ounce container salsa verde or salsa divided
• ½ cup chopped fresh cilantro leaves
• 3 cups shredded Monterey Jack cheese divided
• Kosher salt and freshly ground black pepper to taste
• 8 8- inch flour tortillas warmed
• ¼ cup sour cream

Instructions

• Preheat the oven to 375 degrees F.
• Lightly oil a 9 x 13 baking dish or rub with butter to coat..
• Heat avocado oil in a large skillet over medium heat.
• Add onion, and cook stirring, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin stirring for about 1 minute.
• Remove from heat and stir in green chiles.
• In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde or salasa and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
• Lay the tortilla flat and spoon a large ½ cup of the chicken mixture into the center of the tortilla.
• Roll and place seam side down onto the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde or salsa and remaining 1 1/2 cups cheese.
• Place into the oven and bake until bubbly, about 35-40 minutes.
• Serve immediately, topped with dollops of sour cream.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Coated in a savory Asian-style sauce, this tender beef and broccoli recipe with hints of honey and garlic is an easy, healthy dinner. Sprinkled with crunchy sesame seeds and served over fluffy rice, you’ll love every saucy bite.

Healthy Beef and Broccoli Recipe

Loaded with crisp broccoli in a spicy umami sauce, this hearty beef and broccoli recipe is the best homemade take-out dinner you’ve ever had. Quickly marinated and topped with nutty sesame seeds, you won’t believe it’s ready in less than half an hour.

With strips of tender steak perfectly browned in coconut oil, this easy dinner is also packed with protein. Plus, the whisked sauce with coconut aminos for savoriness and honey for sweetness means it’s fresh and healthy. To up the Asian flair, there’s lots of garlic and ginger added too.

Served on its own or with leftover rice, all this broccoli beef needs is a sprinkle of crunchy green onions for that restaurant-look you love. Kept simple or dressed up with cashews, you’ll be welcoming it to your weeknight menu in no time.

Why You’ll Love This Paleo Beef and Broccoli

Even if you’re not a pro-cook, you’ll choose making this over ordering in any day once you’ve had a bite.

• Quick. You’ll have a large bowl of broccoli beef on your table in 27 minutes.
• Better than take-out. You know exactly what’s in it and when you made it. Plus, it’s way saucier!
• Healthy. You’re using fresh ingredients and coconut aminos to cut back on the salt. Arrowroot flour also means no processed ingredients.
• Prep-friendly. Marinate the steak overnight and keep the sauce in the fridge so you can just throw everything together for dinner.
• Versatile. Swap the protein, add more veggies, serve it over leftover rice… There are so many possibilities!

What You’ll Need

You get the same flavors from your favorite take-out but with paleo-friendly ingredients. Check the recipe card at the bottom of the post for exact amounts.

For the Beef

• Flap steak – This is also called “bottom sirloin.” It’s from the same area as flank steak, except it’s closer to the round and shank.
• Coconut aminos – Use low-sodium soy sauce if you’re not a paleo diet.
• Vegetable broth – Beef broth is a good swap. Use low-sodium versions.

Making the Sauce

• Vegetable broth – Beef broth is a good substitute. I prefer low-sodium versions.
• Coconut aminos – This is an aged and fermented savory sauce that comes from the sap of palm trees. The color and flavor are very similar to soy sauce.
• Coconut oil – Feel free to use olive oil.
• Garlic – You can use garlic powder.
• Ginger – Fresh ginger is best, but you can use ground ginger too.
• Arrowroot flour – Cornstarch is a great swap.
• Honey – Don’t use maple syrup or agave nectar because they’re too smokey.
• Coconut oil – Sesame oil works too.

For the Broccoli

• Coconut oil – Feel free to use vegetable, corn, or canola oil.
• Broccoli – Use fresh or frozen.
• Red pepper flakes – Cayenne pepper adds plenty of heat too if that’s what you have on hand.

Topping Ideas

• Sesame seeds – Try to use toasted sesame seeds because their nutty flavor is more intense.
• Green onions – Use the white and green parts.

How to Make Healthy Beef and Broccoli

Marinating the beef and making the sauce in advance will give you a head-start for dinner on any weeknight. Check the recipe card at the bottom of the post for more detailed instructions.

• Marinate it. Place the beef, coconut aminos, and vegetable broth in a medium-bowl. Mix well to combine and let it marinate in the fridge for 15-20 minutes.

• Make the sauce. Whisk the garlic sauce in a large bowl and set it aside.
• Brown the beef. Add half of the coconut oil to a large pan. Place the marinated beef in the pan in a single layer. Let it cook for 1-2 minutes on each side or until browned. Remove it from the heat and set it aside.

• Add the broccoli. Add the remaining oil to the pan. Add the broccoli and red pepper flakes. Stir well. Add 2 tablespoons of water and cover the pan with the lid for 30 seconds. Remove the lid and continue to cook for 2-3 minutes or until the water has evaporated.
• Mix everything. Return the beef to the pan and pour in the sauce. Toss until the sauce begins to thicken and the ingredients are completely coated.
• Serve. Remove it from the heat and garnish. Serve and enjoy.

Tips for Success

You can improve any paleo beef and broccoli with these simple tips and ingredient swaps or add-ins.

• Swap the protein. Change the beef for chicken or shrimp in this recipe.
• Give it more crunch. Add in 1/4 cup of cashews or chopped water chestnuts for some crunch.
• Blanch the broccoli. Bring a pot of water to a boil and add the broccoli for 2-3 minutes. Strain it immediately. It will help the broccoli retain its crispness and color.
• Add more veggies. Bell peppers, baby corn, and mushrooms will add more nutrients and flavor to every bite.
• Prep ahead. Slice the beef, marinate it, and make the sauce in advance so you can just mix everything together right before dinner.

What to Serve with Paleo Beef and Broccoli

This beef and broccoli recipe is the perfect paleo dinner when served over cauliflower rice. If you’re not on any diet, serve it with white rice, brown rice, or my Shrimp Fried Rice leftovers. Another hearty side idea is my Soba Noodle Salad with Shrimp. For veggies, go for my Roasted Bok Choy or Grilled Vegetable Plate.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from direct sunlight or heat when on the counter for reheating or serving. To reheat it, pop it into the microwave for up to a minute or until warm. You can also heat it in a pan over medium-low heat for 6-7 minutes.

More Easy Beef Recipes

• Chimichurri Steak with Burnt Carrots and Goat Cheese
• Paleo Skillet Beef Fajitas {gluten free + whole30}
• Mushroom Beef Burgers {Gluten Free}
• Asian Beef Rainbow Salad {paleo + gluten free}
• Farro Beef Mushroom Asparagus Marinara

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Beef and Broccoli Recipe

This beef and broccoli recipe with honey, garlic, and red pepper flakes is a spicy, saucy Asian-style dinner that beats take-out any day. 

Course Dinner, Lunch

Cuisine American, Asian

Keyword beef and broccoli recipe, healthy beef and broccoli recipe, paleo beef and broccoli

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Steak Marinade:

• 1 1/2 pounds flap steak or hanger steak sliced thin against-the-grain
• 1 tablespoon coconut aminos
• 1 tablespoon vegetable or beef broth

Garlic Sauce:

• 3 tablespoons vegetable or beef broth
• 3 tablespoons coconut aminos
• 1/2 teaspoon coconut oil melted
• 2 cloves garlic minced
• 1 tablespoon minced ginger
• 1 teaspoon arrowroot flour
• 1 teaspoon honey
• 1 teaspoon coconut oil melted or sesame oil {sesame oil is not considered paleo}

Broccoli:

• 2 tablespoons coconut oil divided
• 1 head broccoli cut into bite-size pieces
• 1 tablespoon red pepper falkes {optional}

Topping:

• 1 tablespoon sesame seeds optional
• 1 green onion white and green sliced

Instructions

• Place steak, and marinade in a medium bowl, tossing to coat. Set aside. Ideally you want steak to marinade 15-20 minutes.
• In the meantime whisk together garlic sauce and set aside.
• Heat a large heavy skillet over medium and add 1 tablespoons of coconut oil to pan and swirl to coat. Place sirloin in one single layer in skillet and don’t stir. Cook sirloin for about 1-2 minutes until bottom side is brown. Turn, using tongs, and cook until brown on the bottom, about 1-2 minutes. Transfer sirloin to a clean bowl.
• Add remaining 1 tablespoon of coconut oil to skillet, when melted add broccoli and red pepper flakes. Stir continuously for about 1 minute. Add 2 tablespoons of water and quickly cover skillet with lid. Leave lid on skillet for about 30 seconds. Remove lid, and let cook, stirring continuously, until all of the water has evaporated, about 2-3 minutes
• Add sirloin slices and any juices and garlic sauce to pan. Toss until sauce begins to thicken and ingredients are well coated.
• Remove from heat and sprinkle with sesame seeds if using. Serve immediately.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This easy, wholesome Brazilian Beef Stew is a hearty recipe with layers of flavor from black beans, peppers, wine, and coffee! Its savory goodness will be a hit with even picky eaters.

A Simple Beef Stew Recipe with Big, Bold Flavor

Ah, cookbooks. You never know what you’ll find in them! I first stumbled across this short, unique recipe in The Silver Spoon cookbook and the idea of coffee and wine immediately got my attention. I had never put those two ingredients in the same dish. Made me wonder, who thought it up?

Since I was still dealing with the pepper surplus from my garden, I thought I would give it a try. Adding the beans at the end was a moment of inspiration – I just thought it needed a little bit more substance to make the family happy, so in went two cans of black beans, and the boys all gave it a thumbs up. It was such an easy meal that it quickly became a staple in my winter meal plans.

Ingredients

Aside from wine, coffee, black beans, and beef, you only need a few items to round out this hearty, protein-rich meal. Here’s the list of ingredients (and remember, for the full, printable recipe card, head on down to the end of the post). 

• Olive Oil: Or another cooking oil of your choice.
• Stew Beef: Cubed stewing beef is what you want here, nothing too lean or tender. Lean and tender cuts will dry out and become tough if you try to stew them.
• Onion: A generous amount of thinly sliced onion adds to the stew’s signature boldness. You can use any kind of onion.
• Garlic: Mince or press a few garlic cloves.
• Peppers: I used the purple ones from my garden, but green would be fine, too. Dice ‘em up!
• Poblanos: These have a little more kick than bell peppers, but they aren’t very hot at all. They do add a nice, smoky, earthy note. 
• Flour: All-purpose flour helps thicken the stew.
• Wine: Most beef stew recipes call for red wine, but this one uses dry white wine.
• Coffee: Yep, brewed coffee is part of the recipe – and it gives the broth a luscious complexity.
• Black Beans: Feel free to leave them out, but we loved them! Drain and rinse before using.
• Salt and Pepper
• Cilantro and Shredded Cheese: Optional, for toppings. I like shredded Mexican cheese blend for this.
• Rice: Also optional, for serving.

Let’s Make Brazilian Beef Stew!

To make this dish, you just need a large Dutch oven or soup pot and an hour or so. Brazilian beef stew is easy to cook on the stovetop, and makes the whole house smell amazing! 

• Brown the Beef. To create your first layer of flavor, heat up some oil in your Dutch oven or pot, and brown the beef chunks in the oil. Once they’re browned all over, use a slotted spoon to carefully transfer the beef to a clean plate, and cover it to keep warm.

• Saute the Veggies. Next, add your onions, garlic, and peppers to the pot. Stir them around and let them cook on low heat, stirring now and then, for about 10 minutes.
• Add the Flour. Sprinkle flour over the vegetables, and then stir them well to coat them well. Cook and stir for 2 – 3 minutes.

• Add the Liquids. Once the flour has cooked a bit, stir in the wine and coffee. Bring this to a boil, stirring to incorporate everything really well. 
• Simmer the Meat and Beans. Now you can return the meat to the pot, and add the beans as well if you’re using those. Season the stew with salt and pepper, and then cover the pot. Let everything cook for about one hour, or until the beef is tender. (If you plan on freezing the stew, leave the beans out and add them when you reheat the frozen dish.)

• Enjoy! Serve your Brazilian beef stew with chopped cilantro and shredded cheese, over rice – or enjoy it just as it is.

What Is the Secret to Tender Beef Stew?

If you are looking for the secret, passed-down-from-generations, no-fail way to make tender beef stew, this is it:

Use the right cut of beef, and cook it for a long time.

That’s it! Truly, beef stew is so easy – you really just need to make sure that you use beef that’s meant for stewing. It should be labeled beef stew, stew beef, beef for stewing, something like that. Beef chuck is the classic, although brisket, bottom round, and other cuts will work as well. 

You also need to cook the beef until it’s tender. Don’t worry too much about overcooking it. This isn’t a problem with stew beef like it is with steak. Just check it at around the 45 minute mark, the 1 hour mark, and the 1:15 mark. (Some beef may be tough enough to need two hours of cooking or even more, depending on the size of the pieces). Stew beef is super tough at first, but once it has cooked for long enough, it falls apart beautifully.

Tips for Success

Like most soups and stews, this recipe is very versatile. You can change things up in a lot of ways and it will still turn out fantastic. Need some ideas to make it your own? I’ve got you covered!

• Beans: Other types of beans, such as pinto beans, garbanzo beans, or white beans, could be used instead.
• Vegetables: You could definitely add more veggies toward the end of the cooking time, if you like! Mushrooms, carrots, green beans… whatever you like!
• Stew Beef: To make your own stew beef chunks, just use a chuck roast, rump roast, or other pot roast cut of meat, and use a sharp chef’s knife to cut it into pieces. The pieces should be an inch to an inch and a half.
• Heat: You can replace the poblanos with roasted bell peppers if you really don’t like spicy dishes, or add some jalapeno if you want to dial up the heat a bit.

Serving Suggestions

To serve, I like to have a bowl of my favorite rice ready to go. You could also serve this dish plain, or with a couple of easy sides. Any one of these simple sides would be great.

• Perfect Rice: Yellow rice, Spanish rice, brown rice… I’ve never met a bowl of rice I didn’t like, but this basic Jasmine rice is honestly my favorite. We call it Perfect Rice!
• Sweet Potato: Bake up some sweet potatoes and serve them with butter, or – for a little crunchy goodness – make a batch of Sweet Potato Tater Tots! Fair warning: these are absolutely irresistible.
• Salad: Give your meal some contrast with this summery Tomato Cucumber Salad. It’s light, juicy, colorful, and refreshing.

How to Store and Reheat Leftovers

Leftover Brazilian beef stew will keep in your fridge for about four days. It should be stored in an airtight container for maximum freshness.

To reheat, just warm up your desired portion in a saucepan on the stove, over medium heat. You could also microwave it in a microwave-safe bowl, if you prefer.

Can I Freeze This?

Sure! If you are planning to freeze Brazilian beef stew, don’t add the beans – they don’t handle freezing and thawing too well. Just make the recipe without them, and cool it down before freezing. Stored in freezer containers, it will stay good in the freezer for up to three months. Defrost it in your refrigerator before reheating. Add the beans as the stew heats, if you like.

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Brazilian Beef Stew

This easy, wholesome Brazilian Beef Stew is a hearty recipe with layers of flavor from black beans, peppers, wine, and coffee! Its savory goodness will be a hit with even picky eaters.

Course Soup

Cuisine Brazilian

Keyword easy beef stew, homemade beef stew, how to make beef stew

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6

Author Amy Stafford via Silver Spoon Cookbook

Ingredients

• 2 tablespoons olive oil
• 3 1/2 pounds stew beef cubed
• 2 medium onions thinly sliced (4 cups)
• 3 garlic cloves minced
• 2 small green bell peppers I used the purple ones from my garden, diced
• 2 small poblano peppers diced
• 1/2 cup all-purpose flour
• 1/2 bottle dry white wine
• 2 cups brewed coffee
• 2 cans black beans (15 ounces each) drained and rinsed
• 1 pinch salt
• 1 pinch pepper

Toppings:

• 2 tablespoons cilantro chopped
• Shredded Mexican cheese optional
• Cooked rice optional

Instructions

• Heat the oil in a large Dutch oven or soup pot, add the meat and cook, stirring frequently, until browned all over. Remove the meat and keep warm.
• Add onions, garlic and peppers to pot and stir to coat with meat juices and cook over low heat, stirring occasionally, for about 10 minutes.
• Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. Gradually stir in wine and coffee and bring to a boil, stirring constantly.
• Return meat to pot, season with salt and pepper to taste.
• Add beans, cover, and cook for 1 hour or until the meat is tender.
• (If you plan on freezing, do not add beans. Continue to cook until tender, cool completely, package, and freeze. When reheating, add beans, and serve)
• Ladle stew into bowls, sprinkle with chopped cilantro and cheese. Can be served over rice or as is.

Notes

If you plan on freezing this recipe, do not add the beans. Instead, cook the stew without them, cool, package, and freeze. When you reheat the stew, add the beans at that time.

More Easy Beef Recipes

• Asian Beef Rainbow Salad {paleo + gluten free}
• Slow Cooker Short Ribs
• Blue Cheese Crusted Filet {gluten free}

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With crisp seaweed wrapped around fluffy rice, this easy salmon sushi bake is like an easier, homemade version of your favorite sushi roll. It’s topped with spicy Sriracha and earthy sesame seeds for an authentic Asian flair!

Easy Salmon Sushi Bake Recipe

If you love sushi, then this creamy salmon sushi bake is for you! It’s got all the elements of a great sushi minus all the fuss. For starters, it’s got fluffy, seasoned sushi rice. You can make it on the stove or with a rice cooker! It also has lots of flaky salmon tossed in a savory mayo sauce. Salty nori, nutty sesame seeds, spicy Sriracha, and crunchy green onions make the list too. Layered and baked in less than an hour, you’ll be dipping this sushi bake into wasabi soy sauce for dinner in no time.

Why You’ll Love This Baked Salmon Sushi

This salmon sushi bake will make you want to skip visits to your favorite Japanese restaurant in town.

• Fresh. You know exactly when it was made, which is super important considering there’s fish in the recipe.
• Better than restaurants. Make it spicier, make your own dipping sauces, add more toppings. There are more possibilities when something’s homemade!
• Great for gatherings. Slice the sushi bake, place nori sheets and toppings on the side, and let everyone serve themselves.
• Easy. Shred the salmon with a fork, steam some rice, and press it onto a baking sheet before baking. It’s easy!

What You’ll Need

The mixture of soy sauce, Sriracha, and sesame seeds are what give this salmon sushi bake its Asian flair. Check the recipe card at the bottom of the post for exact quantities.

• Salmon fillets – Make sure they’re skinless and boneless.
• Olive oil – Vegetable, corn, or canola oil are great swaps.
• Soy sauce – I prefer low-sodium or tamari.
• Mayonnaise – Use full-fat or low-fat.
• Sushi rice – Rinse it until the water runs clear for best results.
• Water – Feel free to use veggie stock.
• Rice vinegar – You can also use mirin.
• Sugar – Don’t use light brown or dark brown sugar because they have hints of caramel.
• Salt – Kosher salt is best.
• Everything bagel seasoning – Furikake is a good swap.
• Sriracha hot sauce – You can also use Tabasco sauce.
• White sesame seeds – Toasted white sesame is best.
• Black sesame seeds – You can get away with not toasting black sesame seeds so don’t worry.
• Green onions – These are an optional garnish.
• Nori sheets – They’re large seaweed sheets you can buy at most Asian supermarkets.

Fresh vs Frozen Salmon

I prefer fresh salmon because it’s got a flakier texture and more buttery flavor, but feel free to choose either depending on these factors:

• Availability. Fresh salmon isn’t always available depending on where you live. In that case, frozen salmon is probably a safer bet.
• Convenience. If you’re planning on making your sushi bake right away, fresh salmon is best because you don’t have to thaw it. If you’re cooking it within a couple more days, opt for frozen.
• Color. Fresh salmon fillets should look bright orange or pink and perfectly glossy and plump. If they look opaque and pale pink (almost like cooked salmon), then it’s not very fresh and you’re better off choosing frozen salmon.

How to Make Salmon Sushi Bake

You can cut the cooking time significantly if you have a rice cooker at home. Check the recipe card at the bottom of the post for more detailed instructions.

• Prepare the oven. Preheat the oven to 350F and line a baking sheet with parchment paper.
• Bake the salmon. Coat the salmon with olive oil and place it on the baking sheet. Bake it for 15 minutes or until flaky. Remove it from the oven.

• Shred it. Use two forks to carefully shred the salmon. Don’t worry if some pieces are larger than others. Transfer it to a bowl.
• Make it creamy. Add the soy sauce and 2 tablespoons mayo. Mix until well combined. Set it aside.

• Cook the rice. Bring the rice and water to a boil in a pot. Reduce the heat to low and cover the pot. Cook it for 15 minutes or until fluffy and all of the water is absorbed. Remove it from the heat and set it aside.
• Season it. Place the rice in a large bowl. Gently stir in the rice vinegar, sugar, salt, and Everything Bagel seasoning. Mix well.

• Bake it. Press the rice into a 9×11″ baking dish. Press the creamy salmon on top of the rice. Drizzle the remaining mayo on top. Add the Sriracha and sprinkle the sesame seeds on top too. Pop it into the oven for 20 minutes.
• Serve. Remove it from the oven. Garnish it with green onions and serve it with nori. Enjoy!

Tips & Variations

My favorite way to spice things up is to use fried rice as a base and add more toppings. Feel free to apply these tips and variations to any salmon sushi bake recipe:

• Add more toppings. Sliced avocado, tempura pearls, cream cheese, cucumber ribbons, sliced mango, etc will add great texture.
• Use leftover rice. Not any type of rice though. Leftover steamed jasmine or basmati are the best swaps for sushi rice.
• Prep ahead. Cook the rice and prepare the creamy salmon in advance so you just have to pop it in the oven before dinner.
• Use a rice cooker. If you have one, cook the rice according to package instructions and let it go until it’s done cooking. You won’t have to worry about it burning.
• Swap the fish. Use fresh tuna instead of salmon for a tuna sushi bake variation.
• Cook it. Don’t worry if you don’t want to bake your salmon. You can cook it on the stove over medium-high heat for 6-8 minutes or until completely cooked through.
• Use fried rice. My leftover Shrimp Fried Rice is a savory rice base for this sushi bake.

Serving Suggestions

This salmon sushi bake is the perfect weeknight dinner or work lunch. Enjoy it with dipping sauces like spicy soy sauce or wasabi soy sauce. Make them by stirring 1/4-1/2 teaspoon chili oil or 1 teaspoon wasabi into 4 tablespoons of soy sauce. You can also serve it with Roasted Bok Choy or Asian cucumber salad for a veggie side.

How to Store Leftover Salmon Sushi Bake

Once fully cooled, refrigerate the leftovers in an airtight container for up to 4 days. You can also cover the baking dish with foil. Keep it away from direct heat because fish spoils very easily. You can reheat it in the microwave for 30 seconds and then serve as usual or enjoy it chilled like authentic sushi.

More Salmon Recipes to Try

• Simple Lemon Rosemary Steamed Salmon
• Cajun Air Fryer Salmon Recipe
• Paleo Salmon Cakes
• Easy Salmon Soup
• Spicy Salmon Burgers {Gluten Free}

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Salmon Sushi Bake

This creamy salmon sushi bake recipe with sesame seeds and nori is like an easy weeknight version of your favorite sushi roll.

Course Main, Main Course

Cuisine American, Asian

Keyword salmon sushi bake, salmon sushi bake recipe, salmon sushi baked recipe

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Ingredients

• 2 salmon filets
• 2 tablespoons olive oil
• 1 ½ tablespoons soy sauce
• 4 tablespoons mayo divided
• 1 cup sushi rice rinsed
• 1 ½ cups water
• ¼ cup rice vinegar
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 tablespoon everything bagel seasoning
• 2 tablespoons sriracha hot sauce
• ½ tablespoon white sesame seeds
• ½ tablespoon black sesame seeds
• 6 green onions chopped
• 10 nori sheets for serving

Instructions

• Preheat the oven to 350 F. Line a baking sheet with parchment paper.
• Place the salmon on the sheet tray, and coat with the oil. Bake for 15 minutes, until flaky. Remove from the oven, and shred it with a fork.
• Place the salmon in a bowl with the soy sauce and 2 tablespoons mayo. Combine well, then set aside.
• While the salmon bakes, prepare the rice. Bring the rinsed rice and water to a boil in a saucepan, then lower the heat to low, and cover. Cook until fluffy, and the water is absorbed, about 15 minutes, then remove it from the heat.
• Whisk the vinegar, sugar, and salt together in a medium-sized bowl. Add the cooked rice and everything bagel seasoning, and combine.
• Press the seasoned rice into a 9-x11-inch or smaller baking dish. Press the saucy salmon on top of the rice. Drizzle the remaining 2 tablespoons mayo and sriracha on top to coat. Sprinkle the sesame seeds on top.
• Bake for 20 minutes. Remove the sushi bake from the oven, and sprinkle with chopped scallions. Serve with sheets of nori.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Baked until tender, these stuffed mushrooms with browned turkey and sweet bell peppers are the perfect 30-minute appetizer or side. Seasoned with Italian herbs and hot sauce, they’re packed with spicy, garlicky goodness you’ll love.

The Best Stuffed Mushrooms with Turkey

Bursting with natural sweetness from red bell peppers, these paleo stuffed mushrooms with juicy ground turkey and browned onions are perfect savory bites for all your gatherings. Packed with healthy fats like coconut oil and ghee, you won’t have to worry about them breaking your diet.

With a hearty filling loaded with even more mushrooms, these baby bella caps are bursting with Italian flair thanks to the sprinkle of Italian seasoning and fragrant garlic. To soak up all the flavors, don’t forget some nutty almond meal to bring it all together. A splash of hot sauce doesn’t hurt either for a kick of heat!

Made fresh or prepped in advance, all they need are 30 minutes in the oven until tender and ready to be served. Topped with parmesan cheese or just drizzled with lemon juice, they’ll be your go-to appetizer from now on.

Why You’ll Love These Turkey Stuffed Mushrooms

Say goodbye to basic store-bought appetizers once you see how easy and quick these stuffed mushrooms are.

• Healthy. Cooked with coconut oil, ghee, and fresh veggies, this appetizer is loaded with nutrients.
• Protein-packed. Ground turkey and almond meal add lots of protein and make this recipe super filling.
• Great for gatherings. These mushrooms are a quick way to feed plenty of people without spending hours in the kitchen.
• Prep-friendly. Chop the ingredients and prepare the filling in advance so you can just bake away on a hectic weeknight.

What You’ll Need

Italian seasoning gives these bite-sized appetizers a slight European flair. Check the recipe card at the bottom of the post for exact amounts.

• Bella mushrooms – Don’t dice the caps, only the stems.
• Coconut oil – Feel free to use olive or avocado oil.
• Ghee – You can replace it with coconut oil.
• Yellow onion – White onion is a good swap, but not red onion.
• Garlic – Fresh garlic adds more flavor, but garlic powder works too.
• Red bell pepper – Use your favorite color of bell pepper.
• Salt – Go for kosher or Himalayan salt.
• Black pepper – I prefer it freshly cracked.
• Ground turkey – It adds lots of lean protein.
• Dried Italian seasoning – This is often found in the spice section. Use your favorite.
• Ground almond meal – This is also called “almond flour.” Make sure it’s unsweetened.
• Hot sauce – I love Frank’s Red Hot Sauce, but any kind works.

What Mushrooms are Best for Stuffed Mushrooms?

Bella mushrooms (also called “baby bella”) and white mushrooms are best for this recipe because they’re bite-sized. However, portobello mushrooms work too if you’re looking for a heartier dish more than an appetizer.

How to Make Turkey Stuffed Mushrooms

You just need to prepare the filling, stuff the mushrooms, and into the oven they go. They’re super easy! Check the recipe card at the bottom of the post for more detailed instructions.

• Clean the mushrooms. Preheat the oven to 400F. Wipe the mushrooms clean using a damp paper towel. Remove any dirt or debris on them.

• Arrange the caps. Toss the mushroom caps with olive oil in a large bowl until completely coated. Place them on a baking sheet.
• Cook the veggies. Melt the ghee in a medium-sized pan over medium heat. Add the diced mushroom stems, onion, bell pepper, garlic, salt, and pepper. Cook everything for 3-4 minutes or until softened.

• Brown the turkey. Add the ground turkey into the pan. Use a spatula to break up the meat. Cook it for 6-8 minutes or until browned.
• Add the almond meal. Stir in the Italian seasoning and almond meal. The almond meal should absorb all the cooking juices. Add the hot sauce and mix well.

• Fill the caps. Spoon the turkey mixture into the mushroom caps and pack it in.
• Bake them. Pop the tray into the oven for 7 minutes or until the mushroom caps soften. Remove from the heat and serve immediately.

Tips for Success

You can make any stuffed mushrooms with turkey way better with the help of these tips, ingredient hacks, and swaps.

• Make them cheesy. Top the mushrooms with grated parmesan or shredded mozzarella right before baking for a cheesy bite.
• Go for Asian flavors. Skip the hot sauce and Italian seasoning. Swap them for 2 teaspoons of freshly grated ginger, 3 tablespoons of soy sauce, and 1 tablespoon of oyster sauce for some Asian flair.
• Keep it vegetarian. Swap the turkey for crumbled tofu for a vegetarian version of these stuffed mushrooms.
• Change the protein. Use ground chicken, pork, or beef instead of turkey for the filling.
• Use leftover veggies. Chopping up leftover veggies like zucchini, carrots, and broccoli florets is an easy way to add more veggies to each bite.
• Don’t soak them. Never soak mushrooms in water to clean them because they’ll absorb too much moisture. Always wipe them with a paper towel instead.

Serving Suggestions

These stuffed mushrooms are the perfect appetizer or side. You can pair them with Broccoli Feta Fritters or my Marinated Eggplant for more veggie ideas. For soup, try a bowl of my Roasted Cauliflower Soup. If you’re looking for a salad, my Lemon Quinoa Salad is a great option. Finally, for main dishes I love these mushrooms with my Stuffed Baked Steak or Grilled Tri-Tip with Sicilian Herb Sauce.

Can Stuffed Mushrooms with Turkey be Prepared in Advance?

Yes! Stuff the mushroom caps up to 3 days in advance and bake them on the day of your event for the best texture. You can also fill and bake them in advance but the mushrooms will be slightly softer.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep them away from direct heat and sunlight when on the counter for reheating or serving. If the mushrooms become even the slightest bit sticky or gooey, discard them immediately. To reheat them, pop them into the microwave for up to a minute or until warm. You can also heat them in a pan with the lid on for 7-8 minutes over medium-low heat.

More Mushroom Recipes To Try

• Mushroom Swiss Burger Recipe
• Immune Boosting Mushroom Soup
• Pepper Mushroom Onion Crostini
• Farro Beef Mushroom Asparagus Marinara
• Leek Mushroom Egg White Frittata {gluten free}

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Stuffed Mushrooms

These easy stuffed mushrooms with turkey, bell peppers, and garlic are a 30-minute appetizer you'll love for all your gatherings. 

Course Appetizer, Dinner

Cuisine American

Keyword stuffed mushrooms, stuffed mushrooms with turkey, turkey stuffed mushrooms

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Amy Stafford

Ingredients

• 12 Bella Mushrooms stems removed and diced {you are only dicing mushroom stems not caps}
• 1 tablespoon extra virgin coconut oil or olive oil
• 1 teaspoon ghee or extra virgin coconut oil
• 1 small yellow onion diced {about 1 cup}
• 2 garlic cloves diced
• 1/2 of red bell pepper diced
• Pinch of sea salt
• Pinch of black pepper.
• 1 pound ground turkey
• 1 teaspoon dried Italian seasoning
• 2/3 cup ground almond meal
• 3 tablespoons hot sauce {I used Franks Red Hot Sauce}

Instructions

• Preheat oven to 400°
• Use a wet paper towel to wipe of mushrooms removing any dirt or debris that may be on the outside of the mushroom.
• Place mushroom caps in a small bowl and drizzle olive oil over the top of mushrooms tossing with your hands to coat them evenly and then place them on a baking sheet.
• Set a medium nonstick skillet over medium heat, melt ghee.
• Once ghee melts toss in diced mushroom stems, onion, red bell pepper, garlic, salt, and pepper.
• Stir and saute until onions start to soften, about 3-4 minutes.
• Place ground turkey into onion mix and break up into a crumble. Cook for about 6-8 minutes or until your turkey is just cooked through.
• Toss in the Italian seasoning and almond meal stirring them in to combine. The juices from the pan should absorb the almond meal.
• Add hot sauce to turkey and stir completely.
• Spoon the turkey into the mushroom caps, mounding and packing in the turkey.
• Place in oven for 7 minutes or until mushrooms soften.

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