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  • Szechuan Chicken

    Szechuan Chicken

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    Szechuan chicken is all about bold flavors, with the perfect balance of heat, sweetness, and tanginess. And the best part? It’s way better than the takeout version! Let’s fire up those taste buds and get cooking!

    As much as I love Chinese takeout, it can get pricey. I’ll let you in on a secret- you can make all of your Chinese takeout faves at home with just a few simple ingredients! A few of my favorite recipes to try: slow cooker General Tso’s chicken, kung pao shrimp, and some crispy crab rangoon to complete your meal!

    Top-down view of Szechuan chicken served in a blue-green bowl.

    What is Szechuan Chicken?

    Szechuan chicken is a mouthwatering Chinese dish that’s loved by many, and for good reason! Hailing from the Sichuan (hence the name) province of China, it’s known for its bold and spicy flavors that pack a punch. The dish typically features juicy chicken pieces tossed in a glaze made with sweet chili sauce, garlic, ginger, and Sichuan peppercorns. It’s a perfect blend of heat, tanginess, and umami flavors that make it an absolute knockout dish.

    While Szechuan chicken is certainly a fan favorite at many Chinese takeout joints, there’s something special about making it at home. (Find my full list of “better than takeout” recipes here!) Not only can you control the spice level to your liking, but you can also experiment with different ingredients and techniques to make it your own. Trust me, this juicy, saucy chicken is sure to be a hit at your house. Serve it with white rice or fried rice, and maybe even some quick and easy air fryer wontons! With a dinner this tasty, your family will want Szechuan chicken to be a regular in the dinner rotation.

    Ingredients Needed

    To make this delicious Chinese classic, you’ll need ingredients like five spice, chili sauce, and Chinese black vinegar- all of which can be found at your local Asian grocer. And let me tell you, it’s worth the trip! So grab your shopping list and let’s get cooking! Note: to make the flavor of this dish even better, I used homemade Szechuan sauce. Check out my recipe here to make sure you have all the ingredients for it!

    • Boneless Skinless Chicken Breasts: Chicken is coated in a mixture of cornstarch and Chinese five spice, giving it a crispy texture and a burst of tasty flavor. You can also use sliced pork or beef as a substitute.
    • Chinese Black Vinegar and Soy Sauce: To balance out the heat and acidity of some of the other ingredients, I add Chinese black vinegar and soy sauce. These two ingredients work together to add tanginess and a touch of saltiness to the dish.
    • Chinese Five Spice: A fragrant blend of spices that includes cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns. You can buy this premade or make your own blend!
    • Cornstarch: Cornstarch not only helps to crisp up the chicken, but also acts as a thickener for the sauce, giving it a glossy and silky texture.
    • Vegetable Oil: Used to fry the chicken and veggies to crispy perfection. You can also use sesame oil instead, to infuse the dish with a little more flavor.
    • Vegetables: For some color, fresh flavor, and extra texture, I added diced yellow onion, sugar snap peas, chopped broccoli and red bell peppers. Feel free to switch any of these out with what you have in your fridge!
    • Szechuan Sauce: This spicy, sweet, and savory sauce gives the chicken its signature bold flavor.

    How to Make Szechuan Chicken

    This recipe for Szechuan chicken is so easy! Whisk up your sauce, grab your wok, and then cook all of your ingredients together! You’ll have bold, juicy chicken ready in no time.

    1. Cut Chicken, Prepare Marinade: Cut your chicken breasts into bite size chunks. In a medium bowl, combine your black vinegar, soy sauce, Chinese five spice, and cornstarch. Whisk to combine. Add your chicken to the bowl and then toss to coat evenly. Cover and allow the chicken to marinate for 30 minutes at room temperature.
    2. Fry Chicken: In a large skillet, wok, or frying pan, over medium high heat, heat your vegetable oil. Once your oil is hot enough, add in your marinated chicken, slowly to avoid hot oil splashing out. Fry the chicken for about 5 minutes, turning to brown the chicken evenly. Then remove the chicken from the pan.
    3. Sauté Vegetables: In a large wok, heat 2 tablespoons of your oil over medium high heat, add in your onion and sauté for about 3 minutes. Add the garlic, snap peas, broccoli, bell peppers, and carrots. Stir fry your vegetables for 5-6 minutes then add in your cooked chicken.
    4. Add Sauce: Reduce the heat to medium and pour your Szechuan sauce over the chicken and vegetables and continue to stir fry everything together until your vegetables have tenderized.
    5. Serve: Remove from heat and serve your chicken stir fry over rice.
    4-photo collage of chicken and veggies being stir-fried.

    Tips and Variations

    This Szechuan chicken recipe is pretty straightforward, but here are a few extra tips to keep in mind. I know you will love how it turns out! It may even rival your favorite Chinese takeout spot.

    • Use Chicken Thighs: If you’re feeling adventurous, try using chicken thighs instead of chicken breasts for an extra juicy and flavorful dish.
    • Swap Out Vinegar: Don’t have Chinese black vinegar on hand? No problem – you can substitute with balsamic vinegar for a similar tangy flavor.
    • Avoid Overcrowding Pan: Don’t overcrowd your skillet or wok when you fry your chicken. Work in batches if needed so each piece has enough room to fry and crisp up.
    • Add Nuts: A common addition in Chinese takeout, adding things like peanuts or cashews gives the dish extra flavor and texture!
    • Garnish: For a picture-perfect finishing touch, top with sesame seeds and chopped green onions!
    • Low-Carb/ Keto-Friendly Meal: Swap out white rice for cauliflower rice if you want to keep carbs low.

    Complete Your Meal

    Really, Szechuan chicken is a meal on its own when you serve it over some white rice. You have your protein, carbs, and tasty fresh veggies, too! But what would a dinner inspired by Chinese takeout be without some variety? If you’re feeling ambitious, these are a few more great recipes to make alongside this tasty chicken. Good news is, they’re super easy to whip up!

    Top-down view of Szechuan chicken in a wok.

    Storing Leftovers

    You’ve got to keep any leftovers you may have of your Szechuan chicken! Chinese food is great for storing and reheating. Pop it in the microwave, heat up some Minute Rice, and you have a quick and delicious meal on your hands.

    • In the Refrigerator: Transfer Szechuan chicken to an airtight container and store for up to 4 days. When you’re ready to enjoy it, reheat over the stove or in the microwave until warmed through.

    Picking up a piece of chicken with chopsticks.

    More Better Than Takeout Recipes

    Trust me, once you’ve mastered the art of homemade Szechuan chicken, you’ll be hooked on making other Chinese takeout favorites at home too! Why settle for expensive and greasy takeout when you can whip up fresh, flavorful dishes in your own kitchen? From kung pao chicken to beef and broccoli, there are so many delicious Chinese recipes out there just waiting to be explored. Here are a few of my favorites!

    • Cut your chicken breasts into bite size chunks. In a medium bowl, combine your black vinegar, soy sauce, Chinese five spice, and cornstarch whisk to combine. Add your chicken to the bowl and toss to coat evenly. Cover and allow the chicken to marinate for 3o minutes at room temperature.

    • In a frying pan, over medium high heat, heat your vegetable oil. Once your oil is hot enough, add in your marinated chicken, slowly to avoid hot oil splashing out. Fry the chicken for about 5 minutes, turning to brown the chicken evenly. Remove the chicken from the pan.

    • In a large wok, heat 2 tablespoons of your oil over medium high heat, add in your onion and saute for about 3 minutes. Add the garlic, snap peas, broccoli, bell peppers, and carrots. Stir fry your vegetables for 5-6 minutes then add in your cooked chicken.

    • Reduce the heat to medium and pour your szechuan sauce over the chicken and vegetables and continue to stir fry everything together until your vegetables have tenderized.

    • Remove from heat and serve over rice.

    Serves: 6

    Calories239kcal (12%)Carbohydrates13g (4%)Protein36g (72%)Fat4g (6%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.02gCholesterol97mg (32%)Sodium1576mg (66%)Potassium795mg (23%)Fiber2g (8%)Sugar7g (8%)Vitamin A943IU (19%)Vitamin C52mg (63%)Calcium43mg (4%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine Asian American, Chinese

    Keyword Szechuan chicken, szechuan chicken recipe

  • Homemade Funnel Cake

    Homemade Funnel Cake

    Skip the fair and make your own funnel cake at home! The batter is so quick and easy, you only need 20 minutes to make this fun treat at home. It will feel like a night out and taste better than any funnel cake you’ve ever had.

    I just love fried food. Yes, I’m always trying to eat healthy, but fried foods are calling my name! This funnel cake is no exception, it’s so easy and fun to make at home. If you are in the mood for more yummy homemade treats, you’ve got to try these Air Fryer “Deep Fried” Oreos, these delicious Churros, and these Peach Scones.

    Funnel cakes stacked on top of each other topped with strawberries and powdered sugar.

    Funnel Cake Recipe

    As a kid our family went to the fair every year. It was the cool place to be! You always saw all of your friends there and it was just so fun to try all the interesting foods. I can still smell all of those fried goodies now! Maybe you were lucky and found some French Beignets, or had to try the Pretzel bites and Pizza Kabobs. But then, you see the funnel cakes, and you KNOW you can’t pass those up. Now you can get that same yummy treat all year round, and better yet, you could even eat them in your jammies!

    The batter for these light and fluffy funnel cakes comes together in minutes, which is one of the reasons you need to drop everything and try it right now! Drizzling the batter into hot oil creates a golden, puffed up swirled cake. Top with a sprinkle of powdered sugar to complete this fun classic fair dessert! If you can whip up pancake batter, you can make funnel cake batter. 

    Ingredients

    Funnel cake batter is a simple thin batter that reminds me of pancake batter. It’s really easy to whip up, and it’s easy to fry too! The sugar helps the outside turn a beautiful golden brown, and it has a perfect crunch on the outside with a creamy middle. This homemade funnel cake recipe is perfect topped with cinnamon sugar and whipped cream, or a serving of ice cream! You can find the measurements below in the recipe card.

    • Vegetable Oil: You’ll need quite a bit for frying. You want to make sure you have enough in your pot to fry it properly.
    • All-Purpose Flour: This is the easiest type of flour to work with. I haven’t tried this recipe with bread flour or any gluten free options, so I’m not sure how it would work!
    • Sugar: This helps it brown nicely on the outside and gives it a sweet flavor.
    • Salt: To balance out the sweetness.
    • Baking Powder: The leavening agent.
    • Egg: Makes the batter smooth and creamy.
    • Milk: I prefer to use whole milk, or at least 2 percent.
    • Vanilla Extract: For a hint of vanilla flavor.
    Process photos showing how the batter is made and poured into the pan.

    How to Make Funnel Cake

    If this is your first time frying a dessert, then you have chosen the right recipe! Frying funnel cake is fun and easy. If you over or under cook the first one, then it’s not a big deal! You will get it right the next time. Check out my tip box below for more tricks to getting the perfect fried funnel cake.

    1. Heat Oil: Pour oil into a large dutch oven/saucepan, oil should be at least 2 inches deep. Heat over medium high heat until oil reaches 375 degrees fahrenheit using a thermometer. 
    2. Sift Dry Ingredients: Sift the flour, sugar, salt and baking powder into a medium size bowl.
    3. Mix Wet Ingredients: In a separate medium size bowl whisk together the egg, milk and vanilla extract. 
    4. Combine Wet and Dry: Then add the wet ingredients to the dry ingredients, stirring together. The batter should have a nice smooth pourable consistency. 
    5. Pour Batter Into Oil: Pour the batter into a squeeze bottle, measuring cup, or funnel. Slowly pour ⅓ cup of batter in a slow and steady stream into the hot oil. Start with a circle shape and then slowly criss cross and swirl with the remaining batter. 
    6. Fry: Fry for 90 seconds and then carefully flip the funnel cake using tongs to continue frying the other side for another 90 seconds. 
    7. Set On Paper Towel: After both sides are golden, remove from the oil and then set on a paper towel lined plate.
    8. Add Toppings: Then dust with powdered sugar or topping of choice and serve funnel cakes while warm. 
    9. Repeat With Remaining Batter: Continue frying the remaining batter in the same method until all batter has been used. 
    A hand grabbing a funnel cake.

    Tips for Pouring Your Funnel Cake Batter

    Funnel cakes were traditionally poured into the hot oil through a funnel. That’s where it gets its name! You have other options though, here are a few to consider.

    • Funnel: Find a funnel with a ¼ inch hole, hold a finger or thumb over the hole in the bottom, pour the batter into the funnel, then release the batter over the oil. Pour the batter into a swirl, criss crossing back and forth.
    • Measuring Cup: add the batter to the measuring cup and pour the batter in a slow and steady stream into the oil.
    • Squeeze Bottle: make sure the lid has a hole about ¼ inch wide to allow the batter to flow easily. This is my favorite method, it’s super easy to fill the bottle and make one after another before having to refill!
    • Pro Tip: After pouring the batter into the oil, you may notice the batter sinks to the bottom of the pot, just leave it there, let it cook and it will loosen as the batter fries and release allowing you to easily grab with tongs and flip.

    How to Top Your Dessert:

    • Powdered sugar
    • Ice Cream
    • Syrups/Sauces: Chocolate syrup, strawberry sauce, caramel sauce.
    • Whipped Cream
    • Sprinkles
    • Fruit: add some diced strawberries, blueberries, or bananas. 
    An overhead view of funnel cakes topped with straberries.

    Storing Leftovers

    Like most fried foods, funnel cakes are best eaten fresh! They will store in an airtight container on the counter for up to 2 days. The taste will change once they cool off, but they are still super yummy. I would recommend storing them without any toppings to keep them as fresh as possible.

    More Dessert Recipes

    Trust me, you can never have too many dessert recipes at the ready! From special occasions to a late night craving, you’ve got to have your favorites at the ready. Here are a few of my go-to recipes that you are going to love!

    Print

    Funnel Cake

    Skip the fair and make your own funnel cake at home! The batter is so quick and easy, you only need 20 minutes to make this fun treat at home. It will feel like a night out and taste better than any funnel cake you've ever had.
    Course Dessert
    Cuisine American
    Keyword Funnel cake
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 8 Funnel Cakes
    Calories 116kcal
    Author Alyssa Rivers

    Ingredients

    • vegetable oil for frying
    • 1 1/2 cup all purpose flour
    • 2 tbsp sugar
    • 1/2 tsp salt
    • ¾ tsp baking powder
    • 1 large egg
    • 1 1/4 cup milk
    • 1 tsp vanilla extract

    Instructions

    • Pour oil into a large dutch oven/saucepan, oil should be at least 2 inches deep. Heat over medium high heat until oil reaches 375℉ using a thermometer. 
    • Sift the flour, sugar, salt and baking powder into a medium size bowl.
    • In a separate medium size bowl whisk together the egg, milk and vanilla extract. 
    • Add the wet ingredients to the dry ingredients, stirring together. Batter should have a nice smooth pourable consistency. 
    • Pour the batter into a squeeze bottle, measuring cup, or funnel. Slowly pour ⅓ cup of batter in a slow and steady stream into the hot oil. Start with a circle shape and then slowly criss cross and swirl with the remaining batter. 
    • Fry for 90 seconds and then carefully flip the funnel cake using tongs to continue frying the other side for another 90 seconds. 
    • After both sides are golden, remove from the oil and set on a paper towel lined plate.
    • Dust with powdered sugar or topping of choice and serve funnel cakes while warm. 
    • Continue frying the remaining batter in the same method until all batter has been used. 

    Notes

    Originally Posted May 18, 2020

    Updated April 27, 2023

    Nutrition

    Calories: 116kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 95mg | Potassium: 117mg | Fiber: 1g | Sugar: 5g | Vitamin A: 79IU | Calcium: 61mg | Iron: 1mg
  • 20 Delicious Spring Salad Recipes

    20 Delicious Spring Salad Recipes

    Spring salads are fresh, colorful, and full of flavor! This amazing roundup of incredible recipes is perfect for springtime, barbecues, and potlucks. With how delicious they are, you’ll forget you’re getting your daily dose of fruits and veggies!

    I love springtime because you start to see the fresh ingredients making their debut again for the year! They are so versatile and delicious. Start by trying these tried and true spring salads: melon salad, corn salad, and strawberry broccoli salad.

    A collage of 6 salads, with the text "20 delicious spring salad recipes" in the center.

    The Best Spring Salads

    Spring salads are my absolute favorite way to incorporate fresh ingredients into my meals! There are so many different options and it can either be the best supporting role or the star of the show! The spring sunshine just makes me want to change up from fall and winter soups to fresh, chilled ingredients! Lighter meals that include lots of fruits and veggies really hit the spot! These recipes are absolutely divine. When you see the variety and how to mix some of these unusual flavors and ingredients together, you will be shocked at how tasty they are!

    Spring salads have come a long way from plain greens and only a few types of dressing options. I wanted to round up some of my very favorite salad recipes for you to try- it’s fun to switch things up! Especially when you’re trying to eat clean. I made sure to include all different kinds of salads so that no matter what you are in the mood for, you will definitely find something that you love! Whether it’s a fruit salad, a pasta salad, or a green salad, you really can’t go wrong! Spring salads are not only tasty and delicious but they are gorgeous too. Full of amazing color and flavor, they’re sure to be a hit at any meal or potluck!

    Salad Tips and Tricks

    I love that I can have a spring salad all on its own or I can add it to my meal. Here are a few tips for making the most of your salad and keeping the ingredients fresh and delicious!

    • Chopping: The fruits and some vegetables can brown and even lose their flavoring once sliced and added into the salad. Because of this, make sure that you don’t cut things up too much before serving time! If you’re making a salad ahead of time, add a squeeze of lemon juice to it. This will slow down the oxidization process.
    • Mixing: You want to be sure to add the dressing to the spring salad at the last minute. In a green salad, dressing can cause it to go soggy if the dressing is on it for too long. In a pasta salad, the pasta absorbs the dressing and you ill need to add more if you put it on too soon.
    • Substituting: The great thing about spring salads is how versatile you can make them. If you don’t have some of the fruits and veggies that the recipe calls for, see what you have in your fridge or your garden! You can add and take away the ingredients that you prefer and really make it a salad just for you that you absolutely love!
    • Salad Mixing Bowl: When you are mixing your salad, don’t underestimate that they get big and fast! Make sure you mix it in a large bowl! This way, you can avoid a mess of salad spilling over. When you use a large mixing bowl, none of your ingredients are left at the bottom, unmixed and without any dressing!! You can always transfer it to a smaller serving bowl later.

    Storing a Spring Salad

    Salad leftovers are so delightful! In a few cases (especially pasta salads!) they are even better the next day! Each salad is different so make sure to follow the tips on the individual recipe. But here are a few overall ideas for storing your salad!

    • Making it Ahead of Time: Prepare and add all the ingredients together and toss in a bowl. Make the dressing and store it separately. Keep both in airtight containers in the refrigerator and mix the salad and the dressing just before serving.
    • The Dressing: The dressing can be made ahead of time and stored in an airtight container. Store in the refrigerator up to 5 days.
    • In the Refrigerator: Spring salads are best stored in the refrigerator in an airtight container. Once the salad is already tossed together with the dressing it will last in the refrigerator 24 hours. Keeping the dressing separate will help the salad last 2 to 3 days longer, however, it is still best fresh.

    Strawberry Spinach Salad

    Strawberry spinach salad is a perfect combination of fresh spinach, juicy strawberries, crunchy onions, and soft feta cheese; all tossed together with a creamy poppyseed dressing! All the flavor, texture, and deliciousness in one bowl!
    Ingredients: package spinach, package strawberries, sliced almonds, red onion, feta cheese, craisins, mayonnaise, milk, sugar, apple cider vinegar, poppyseeds
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    Easy Italian Tortellini Pasta Salad

    Easy Italian Tortellini Pasta Salad is full of fresh summer veggies, salami, and tortellini pasta. It is tossed in a zesty italian dressing and is always the hit of the potluck!
    Ingredients: refrigerated tortellini (I used spinach and cheese), cherry tomatoes, cucumber, olives, mozzarella cheese balls, italian salami, Italian salad dressing, grated Parmesan cheese, sesame seeds, paprika, celery seed, garlic powder
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    Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing

    Fresh strawberries, sliced avocados, slivered almonds and feta cheese all tossed together with a homemade poppyseed dressing. This strawberry avocado spinach salad is so fresh and delicious and is a recipe that everyone will be raving about!
    Ingredients: baby spinach, fresh strawberries,, large avocados,, sliced almonds, feta cheese, mayonnaise, 2% milk, sugar, cider vinegar, poppyseeds
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    Antipasto Salad Recipe

    An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!
    Ingredients: romaine, green olives, medium black olives, cherry tomatoes, mini pepperoni, jarred roasted red peppers, Genoa Salami, mozzarella cheese balls, artichoke hearts, provolone cheese, olive oil, lemon juice, Italian seasoning
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    Mediterranean Pasta Salad

    This easy Mediterranean Pasta Salad recipe is a twist on the classic, and includes exciting ingredients like sun dried tomatoes, kale, and salami. It is sure to become your new favorite pasta salad, and for good reason.
    Ingredients: pasta, mixed olives sliced, jar sun dried tomatoes, salami, feta, english cucumber, baby kale, olive oil, red wine vinegar, fresh oregano, lemon, garlic cloves, pepper, sea salt
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    Avocado, Tomato and Cucumber Arugula Salad

    Avocado, Tomato and Cucumber Arugula Salad is fresh, delicious and light and packed with amazing flavor! Tossed in a tangy lemon glaze and topped with feta cheese, you won't be able to get enough!
    Ingredients: avocados, english cucumber, roma tomatoes, red onion, arugula, olive oil, lemon juice, salt and pepper, feta cheese
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    Grilled Caesar Salad

    Grilled Caesar Salad with leafy sections of romaine seared on the barbecue to create a lightly charred texture then drizzled in homemade dressing.
    Ingredients: mayonnaise, lemon juice, anchovy paste, dijon mustard, minced garlic, kosher salt, black pepper, extra-virgin olive oil, parmesan cheese, romaine, croutons
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    Greek Broccoli Pasta Salad

    Greek Broccoli Pasta Salad combines tender fusilli pasta with fresh vegetables and a tangy herb dressing. This is the perfect dish to serve with grilled meats, or pack for a picnic or barbecue!
    Ingredients: rotini pasta, broccoli florets, cherry tomatoes, diced green bell pepper, diced red onion, kalamata olives, crumbled Feta cheese, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, kosher salt, black pepper, extra virgin olive oil
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    Honey Lime Poppy Seed Fruit Salad

    A delicious and bright fruit salad made with fresh fruit and a delicious honey lime poppyseed glaze to go on top!
    Ingredients: strawberries, blackberries, blueberries, kiwis, mangoes, Honey, Lime Juice, poppy seeds, Fresh Chopped Mint for garnish
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    Wedge Salad

    This classic wedge salad is a cool, crisp, and refreshingly tasty dish. Topped with bacon and blue cheese, this salad is simple to whip up, and it goes with just about anything! 
    Ingredients: head iceberg lettuce, roma tomato, bacon, red onion, Homemade Blue Cheese Dressing , blue cheese crumbles
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    Tuscan Pasta Salad

    Tuscan Pasta Salad is an easy pasta salad with sun dried tomatoes, peppers spinach, and olives tossed in a tangy dressing. This pasta salad is perfect for your next potluck!
    Ingredients: bowtie pasta, jar sun-dried tomatoes in oil, red bell pepper, can sliced olives, spinach, basil, grated parmesan cheese, olive oil, white vinegar, water, salt, sugar, dry oregano, dry basil, garlic, black pepper to taste
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    Pesto Pasta Salad

    This pesto pasta salad is loaded up with fresh mozzarella, and juicy tomatoes, coated with an easy-to-make homemade pesto sauce made with fresh basil and garlic. It's so fresh and delicious! 
    Ingredients: fresh basil, pine nuts, olive oil, garlic minced, grated parmesan, Fusilli pasta, prepared pesto sauce, diced cherry tomatoes, kalamata olives, fresh mozzarella
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    Creamy Poppyseed Fruit Salad

    Creamy Poppyseed Fruit Salad is made with delicious mouthwatering fruit and tossed in a creamy poppyseed dressing. This will be a hit at your next potluck!
    Ingredients: strawberries, large mango, kiwis, blackberries, blueberries, lite mayonnaise, low fat greek yogurt, lime juice, sugar, poppyseeds
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    Greek Tzatziki Pasta Salad

    Greek Tzatziki Pasta Salad is a delicious pasta salad with fresh cucumbers, kalamata olives, and cherry tomatoes. It is tossed in a tangy tzatziki dressing and is perfect for your next potluck!
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    Blackberry Lime Fruit Salad

    Blackberry Lime Fruit Salad showcases tons of fresh, summer fruit and has a delicious easy dressing. Refreshing, light, and sweet, this fruit salad will be eaten in no time!
    Ingredients: orange juice, orange zest , juice and zest from one lemon, juice and zest large lime, honey, vanilla extract, poppyseeds, mandarin oranges, , fresh strawberries, kiwis, seedless grapes, blueberries, mangoes, blackberries, raspberries
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    Creamy Cucumber Salad

    Creamy Cucumber Salad is a delicious and refreshing side dish. All it takes is a handful of fresh simple ingredients and 5 minutes. This is the perfect addition to your next summer barbecue!

    Ingredients: English cucumber , small red onion, plain Greek yogurt , lemon- zest & juice, fresh dill , garlic , kosher salt, Fresh cracked pepper
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    Classic Arugula Salad

    This classic and simple arugula salad will elevate any meal! With only a few ingredients, it comes together quickly and the flavors of the arugula, Parmesan Reggiano, and lemon vinaigrette really shine together.
    Ingredients: Baby Arugula, Parmesan Reggiano Cheese, , Lemon Vinaigrette, Kosher Salt & Cracked Black Pepper, , Olive Oil, Fresh Lemon Juice, Apple Cider Vinegar, Honey, Kosher Salt, Cracked Black Pepper
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    Creamy Pea Salad with Bacon

    Creamy Pea Salad with Bacon is a popular southern dish that is filled with crunchy peas, crispy bacon, chopped red onions, and cheddar cheese. This is an easy to make side dish that is perfect for your next potluck! 
    Ingredients: peas, red onion, cheddar cheese, bacon, parsley, sour cream, mayonnaise, cider vinegar, sugar
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    Watermelon Arugula Salad

    Nothing beats a fresh and healthy watermelon arugula salad in the summertime! The sweet watermelon is a surprising complement to the peppery arugula, creamy feta cheese, and balsamic glaze. Don't knock it until you try it!
    Ingredients: Baby Arugula, Seedless Watermelon,, Feta Cheese, , Lime, Balsamic Glaze, Fresh Mint,
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    Chilled Cucumber Tomato Salad

    Chilled Cucumber Tomato Salad is a refreshing salad made with fresh ingredients that everyone can enjoy all year round. It's fast, easy, and can be made ahead which makes it perfect for potlucks!
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  • Spanish Rice

    Spanish Rice

    This Spanish rice delivers warm and exciting flavors that complement any meal! This tastes just like your favorite restaurant rice and is delicious served with any protein or Spanish inspired dish.

    I have served this rice with carne asada and some refried beans and it was a total hit! It’s also amazing served along side chicken enchiladas and just about any taco or burrito. You can definitely get creative with this rice and serve it along so many things. The best part is, it’s one of the easiest ways to cook rice!

    Spanish rice in a skillet with a wooden spoon in it.

    Homemade Spanish Rice

    This Spanish rice is absolutely irresistible! When you think of white rice you may not picture lots of flavor. Well, this Spanish rice is white rice taken to the next level! First, you saute some delicious onions and garlic to start the base for the rice. Then, you will brown the rice. Finally, you cook the rice in chicken broth and tomato paste for the ultimate punch of flavor. It’s seriously such a simple dish but packs more flavor than you can believe. It’s rice, but so much better!

    The best part about this rice is how many ways you can serve it. It’s delicious served inside of a street taco or a beef burrito. I absolutely love serving it with grilled steak fajitas because it brings the dish so much extra flavor. The flavor is really similar to Mexican rice, so you can use it interchangeably! It’s so versatile and easy to use, you will love having this rice in the fridge for leftovers.

    Ingredients

    Spanish rice has a few more ingredients than regular rice. You are really ramping up the flavor with seasonings and broth. I also love adding jalapeno diced up so that you get a pop of flavor in every bite. You can adjust the spice level, and I talk more about that below in the tip box. You can find the measurements below in the recipe card.

    • Olive Oil: I prefer to cook my veggies and rice in olive oil. If you like using different oil, you can choose your favorite and use that instead.
    • Onion: They are sauteed until soft and add so much flavor.
    • Garlic: They really help to flavor the rice.
    • Jalapeno: For a little spice. You can adjust the amount to suit your preference.
    • White Rice: I prefer to use a medium or long grain rice. You can get away with using whatever you already have on hand in your pantry!
    • Chicken Broth: To cook the rice in. This gives the rice a subtle savory flavor that you are going to love!
    • Tomato Paste: Tomato paste helps to add color and a little acidity which brings out all the yummy flavors.
    • Cumin: This is an earthy, warm, and slightly citrusy spice that simply must go in this dish!
    • Salt and Pepper: Rounds out the flavors of the rice.
    • Oregano: Dried oregano is a little peppery and adds to the warmth of this rice.
    Process photos showing how to prepare the ingredients and cook them in the pan.

    Easy Spanish Rice Recipe

    You are going to love how simple this Spanish rice is to make. You just need a large skillet and a handful of ingredients for the most flavorful rice you’ve ever had! The key to good rice is not moving it around once you add the liquids. If you mess with it while it’s cooking it can make it sticky and clumpy, which is definitely not what you want. I share more tips below in the tip box.

    1. Saute Onions: Heat olive oil in a large skillet over high heat. Add your onions and saute until tender, about 4-5 minutes.
    2. Brown Rice: Add in your garlic, jalapenos, and uncooked rice. Cook, stirring constantly to brown the rice, about 7-8 minutes.
    3. Add Wet Ingredients: Add the chicken broth, tomato paste, cumin, salt, pepper, and oregano. Whisk to combine.
    4. Cook: Bring to a rolling boil, then reduce heat to low, cover, and simmer for 20-25 minutes undisturbed. All the moisture should be absorbed by the rice. Add more time if needed.
    5. Fluff and Enjoy: Fluff with a fork and serve fresh!
    A close up of the Spanish rice in the skillet with a wooden spoon.

    Tips for Making Easy Spanish Rice

    Whether you are a pro at cooking rice on the stove or this is your first time, these tips will help you perfect your Spanish rice.

    • Let It Cook: One of the biggest mistakes people make when cooking rice over the stove is checking it and mixing it way too often! Once you add your liquids, you want to let it sit for about 20 minutes before you check on it. Resist the urge to stir it every time you check on it. Stirring it before all the liquid has been absorbed can make it really sticky and clumpy.
    • Adjust Spice: You can make this rice as spicy as you like. If you want to add more heat, you can include some pepper flakes. You could also include the jalapeno seeds in the rice. That will kick things up a notch!
    • Fluff Your Rice: Once your rice is completely finished cooking, fluff your rice with a fork. This will help to separate the rice and keep it from clumping.

    Spanish rice in a serving dish with a wooden spoon and fresh cilantro on top.

    Storing Leftovers

    Spanish rice makes amazing leftovers because the flavors just keep getting better. It also reheats super easily in the microwave along with your other leftovers. Here is how to store your leftovers.

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.

    More Rice Recipes

    Rice is the perfect side dish for almost any meal. It’s simple, practical, and economical. Not to mention super delicious and easy to make! Here are a few of my favorite recipes that I think you are going to love.

    Print

    Spanish Rice

    This Spanish rice delivers warm and exciting flavors that complement any meal! This tastes just like your favorite restaurant rice and is delicious served with any protein or Spanish inspired dish.
    Course Side Dish
    Cuisine Spanish
    Keyword spanish rice
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 6 people
    Calories 126kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tablespoons olive oil
    • ½ onion, minced
    • 2 cloves garlic, minced
    • 1 jalapeno, seeded and minced
    • 2 cups uncooked white rice
    • 3 cups chicken broth
    • 2 tablespoons tomato paste
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon oregano

    Instructions

    • Heat olive oil in a large skillet over high heat. Add your onions and saute until tender, about 4-5 minutes.
    • Add in your garlic, jalapenos, and uncooked rice. Cook, stirring constantly to brown the rice, about 7-8 minutes.
    • Add the chicken broth, tomato paste, cumin, salt, pepper, and oregano. Whisk to combine.
    • Bring to a rolling boil, then reduce heat to low, cover, and simmer for 20-25 minutes undisturbed. All the moisture should be absorbed by the rice. Add more time if needed.
    • Fluff with a fork and serve fresh!

    Nutrition

    Calories: 126kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 867mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
  • Banh Mi

    Banh Mi

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    With juicy chicken and tangy pickled veggies sandwiched between two slices of baguette, this recipe inspired by Vietnamese bánh mì is sure to take your lunch game from good to great. It’s a medley of flavors that will have your taste buds singing!

    Bánh mì is one of my favorite dishes from Vietnamese cuisine. It’s so fresh and flavorful but still hearty and filling! If you’re not lucky enough to have a banh mi restaurant nearby, this recipe is a great substitute. Try it out for lunch with some spring rolls or egg rolls!

    One half of a Vietnamese chicken sandwich.

    Chicken Banh Mi Recipe

    Growing up, we were surrounded by a lot of delicious Vietnamese restaurants, so things like phở and bún bò huế were common dinners at our house. (Just thinking of a spicy bowl of bún bò huế makes my mouth water!) My older brother was always taking us to try out local pho spots. I’m so happy I was introduced to such an amazing cuisine! Surprisingly enough, it wasn’t until later on in my life that I tried banh mi for the first time, and holy cow was it a game-changer.

    Banh mi sandwiches actually have a pretty interesting history. In the early 1900’s, Vietnam was a French colony, so it only makes sense that there would be Vietnamese dishes with some French influence. Hence, the baguette! Besides the baguette, banh mi is chock full of all of those classic Vietnamese flavors you know and love; tangy pickled veggies, tender, savory meat, and of course some fresh cilantro! Banh mi comes in all different flavors and is made with all kinds of protein, but for my version today I’m using grilled chicken breast! The great thing about making sandwiches at home is that you can customize them however you’d like, so feel free to swap out the chicken for pork, steak, or tofu instead!

    Ingredients for Chicken Banh Mi

    From juicy chicken breast to pickled veggies, this sandwich is a flavor explosion waiting to happen. And the best part? You can customize it to your heart’s content – extra jalapenos, hold the cilantro, add some sriracha mayo – the possibilities are endless! Check out the recipe card below for the exact measurements I used.

    • Boneless, Skinless Chicken Breast: It’s tender and juicy when cooked correctly and makes for a great source of protein in your sandwich.
    • Garlic Powder: Adds savory, garlicky goodness to the chicken breast. You can also use fresh minced garlic if you prefer!
    • Salt and Black Pepper: The salt and pepper work together to enhance the flavor of the chicken. Add to taste!
    • Olive Oil: Used for searing the chicken in.
    • Yellow Onion: The sweet and tangy flavor of yellow onion pairs perfectly with the savory chicken and gives the sandwich a bit of crunch.
    • Italian Bread or Baguette: Crispy on the outside and soft on the inside, this is the ideal bread for a banh mi sandwich.
    • Mayonnaise: This creamy spread gives the sandwich a bit of richness and tang, adding a delicious layer of flavor.
    • Pickled Carrots and Daikon: These tangy and slightly sweet pickled vegetables are a staple in a traditional banh mi sandwich. They add a bit of crunch and a ton of flavor.
    • Cucumber: Cucumbers add a delicious texture and also help to balance out the heat of the jalapenos.
    • Jalapeno: Adds a delicious kick of heat to the sandwich!
    • Cilantro: An essential part of Vietnamese cuisine. This herb adds a fresh and bright flavor to the banh mi sandwich.

    How to Make Chicken Banh Mi

    All it takes is a few steps of searing your chicken, sautéing your onions, and then piling your delicious toppings on a soft, sliced baguette! I’m sure this easy take on the traditional banh mi sandwich will become one of your new favorite lunch recipes.

    1. Cook Chicken and Onions: Prepare your chicken by rubbing it with the garlic, salt, and pepper. Then set aside. In a medium skillet, heat the oil over medium-high heat and sauté your onions until soft and browned. Remove your onions from the skillet and add in your chicken. Then cook for about 8 minutes on each side. The internal temperature should be 165 degrees Fahrenheit.
    2. Slice: Remove the chicken and onions from the skillet and then slice the chicken into about ½ inch thick pieces.
    3. Cut Baguette, Add Toppings: While your chicken is cooking, slice your loaf lengthwise and open it to prepare it to fill. Spread the mayonnaise onto each side of the loaf, place your cooked and cut chicken inside the bread, then add the sautéed onions on top of the chicken.
    4. Layer With Veggies and Cilantro: Spread your pickled carrots and daikon over the chicken and onions, and the cucumber and jalapenos on top of the carrots. Lastly add your cilantro and salt and pepper to taste.
    5. Enjoy: Close the sandwich and then cut in half. Enjoy fresh.
    4-photo collage of chicken being cooked and sandwich toppings being prepared.

    Delicious Variations

    Here are a few more fun ways to switch up your chicken banh mi. From extra sauces to veggies, customize your sandwich to your liking!

    • More Spice: Love a bit of heat? Add extra jalapenos or sriracha sauce to your banh mi for a spicy kick.
    • Different Veggies: Load up on fresh veggies like lettuce, sliced bell peppers, or even some bean sprouts to make your banh mi more colorful and nutritious.
    • Make it Saucy: Swap out the classic mayo for some spicy mayo, hoisin sauce, sweet chili sauce, or even peanut sauce to switch up the flavor profile.
    • Add a Fried Egg: For an extra indulgent twist on your banh mi, top your sandwich with a fried egg for an extra protein boost and a delicious runny yolk.
    • Toast Your Bread: Toast your bread or baguette before assembling your banh mi for a crunchy and satisfying sandwich.

    2 halves of banh mi stacked on top of each other.

    How Long Will My Sandwich Last?

    Banh mi is best served fresh. If you need to, you can wrap your sandwich in plastic wrap and store it in the fridge for a day or two, but keep in mind the bread may become soggy as it sits.

    A banh mi sandwich being picked up.

    Looking for More Tasty Sandwich Recipes?

    The hero of lunchtime, you can’t go wrong with a good sandwich. If you’re looking to switch things up from a ham and cheese, give some of these other recipes a try! No matter who’s around, friends, family, or coworkers, they’ll have some major lunch envy.

    • Prepare your chicken by rubbing it with the garlic, salt, and pepper. Set aside. In a medium skillet, heat the oil over medium high heat and saute your onions until soft and browned. Remove your onions from the skillet and add in your chicken and cook for about 8 minutes on each side. The internal temperature should be 165 degrees fahrenheit. Remove the chicken and onions from the skillet and slice the chicken into about ½ inch thick pieces.

    • While your chicken is cooking. Slice your loaf lengthwise and open it to prepare it to fill. Spread the mayonnaise onto each side of the loaf, place your cooked and cut chicken inside the bread, add the sauteed onions on top of the chicken.

    • Spread your pickled carrots and daikon over the chicken and onions, and the cucumber and jalapenos on top of the carrots. Lastly add your cilantro and salt and pepper to taste.

    • Close the sandwich and cut in half. Enjoy fresh.

    Serves: 1

    Calories659kcal (33%)Carbohydrates36g (12%)Protein30g (60%)Fat44g (68%)Saturated Fat7g (35%)Polyunsaturated Fat21gMonounsaturated Fat14gTrans Fat0.1gCholesterol90mg (30%)Sodium2981mg (124%)Potassium1080mg (31%)Fiber6g (24%)Sugar11g (12%)Vitamin A11289IU (226%)Vitamin C34mg (41%)Calcium116mg (12%)Iron3mg (17%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course lunch

    Cuisine Vietnamese

    Keyword banh mi, banh mi recipe, banh mi sandwich, banh mi sandwich recipe

  • Chewy Brown Butter Blondies

    Chewy Brown Butter Blondies

    These chewy brown butter blondies are enhanced with the rich flavor of browned butter and loaded with (optional) nuts and candy pieces. Don’t worry if you’ve never browned butter before, it’s easy and I’ll walk you through the steps below!

    I absolutely love an easy dessert! I have a major sweet tooth and can’t resist delicious brownies and blondies. That’s probably why I have so many recipes on my blog. If you are looking for more dessert bar ideas, you’ve got to try these Cherry Cheesecake Brownies, these Neiman Marcus Bars, and these yummy Salted Caramel Butter Bars.

    Brown butter blondies stacked on top of each other on a plate.

    Browned Butter Blondies

    When you hear browned butter, do you automatically think it’s better than the original? Because I can’t help but to think that! After I made these brown butter chocolate chip cookies, I couldn’t help but try a brown butter blondie! The results were every bit as incredible as I’d hoped they’d be. Richly flavored, chewy, and just simply delectable. I then decided to up the ante even further and stir in some chopped walnuts and toffee bits (I have a favorite homemade toffee recipe but kept things simple and used store-bought instead).

    Worried about browning butter? Never tried it before? Don’t panic! It’s easy and I’ll walk you through the steps below. It takes a bit more time, but it’s worth it, just look at those beautiful browned butter flecks in the batter! After you try these blondies, you’ll have to try these Nutella blondies next. They are SO good, and now I’m thinking I need to try browning the butter in those too…

    Ingredients

    A blondie is similar to a brownie, but it doesn’t have any chocolate! They are light in color and super sweet and decadent. I really love a good brownie, and these blondies are perfect for folks who don’t love chocolate or just want to switch things up. The browned butter really takes this recipe to a whole new level. You are going to love it, and it only has a few simple ingredients! You can find the measurements below in the recipe card.

    • Butter: Unsalted is best for this recipe. I teach you how to brown it below!
    • Brown Sugar: Adds to the depth of flavor and gives it sweetness.
    • Granulated Sugar: To sweeten things up.
    • Eggs: You will need a large egg, and an egg yolk.
    • Vanilla Extract: I love the subtle hint of vanilla flavor it adds.
    • All Purpose Flour: Whatever you have in your pantry will work.
    • Salt: A little salt helps to balance out all of the sweetness in this dessert.
    • Walnuts: Chopped into small bite sizes. These are optional, but I love them!
    • Toffee Bits: You can make your own, or grab a bag of toffee bits from the store.
    Process photos showing the ingredients being combined in the bowl.

    Brown Butter Blondies Recipe

    Browned butter (more formally known as buerre noisette, how fancy is that!?) is one of my all-time favorite things to make in the kitchen. It’s so much easier than you might think and elevates any baked good to new heights. Oh, and as a bonus, your house is going to smell amazing. This recipe will also work in a 9×13 metal pan, it will only need to bake about 18-20 minutes. This recipe will work in a glass pan, but the baking time will be longer. Here’s how to make brown butter blondies.

    1. Prep: Preheat oven to 350 degrees Fahrenheit. Line a 9×9 metal baking pan with parchment paper or lightly grease and set aside.
    2. Brown Butter: Place butter in a medium-sized saucepan and cook over medium heat until melted. Once melted, turn up heat just a notch above medium and continue to cook, stirring constantly as it pops and sizzles. Once the popping slows and the butter begins to turn brown and fragrant, remove from heat and pour into a large heatproof bowl.
    3. Cool Butter: Allow browned butter to cool for at least 20 minutes before proceeding.
    4. Mix Batter: Once butter has cooled, add both sugars and mix to combine. Whisk in the egg and egg yolk, and vanilla extract. Mix to combine.
    5. Add to Pan: Add the flour and salt and mix until combined. Fold in the chopped walnuts and toffee bits. Add to the prepared pan.
    6. Bake: Bake for 20-25 minutes, until the edges are golden brown and a toothpick comes out clean from the center. Let cool completely before serving.
    An overhead view of brown butter blondies on parchment with one piece with a bite taken out of it.

    Tips for Browning Butter

    Browned butter blondies are really special because of the browned butter. You won’t want to skip this step! Here are some more tips to make sure that your butter it browned perfectly.

    • Color Of Pan: For best results, use a light-colored pan when cooking your butter, this will make it easier to see once the butter begins to brown, reducing your risk of burning your butter.
    • Don’t Walk Away: Never, ever, walk away from your butter while it’s browning! Even taking your attention off of it for a second can result in burnt butter, and burnt butter is every bit as awful as browned butter is wonderful. If you burn your butter even a little bit you’ll have to start all over again.
    • Have A Bowl Ready: Have a heat-proof bowl ready for when your butter has finished browning. You’ll want to quickly transfer the butter to this container — it can still burn even after you’ve removed the pan from the heat.
    • Cool Before Using: Your browned butter will be hot! Make sure you let it cool back down to room temperature (or at least close to room temperature) before adding the rest of the ingredients for these blondies.

    A close up on brown butter blondies stacked on top of each other.

    Storing Leftovers

    Brown butter blondies make amazing leftovers! Similar to brownies, they are a low maintenance dessert that will stay yummy for days to come. Here is how to store them.

    • On the Counter: Store your leftovers in an airtight container on the counter for up to 5 days.

    More Bar Recipes to Try!

    Sometimes making a bar is just easier than a cake or cookie! I absolutely love making bar desserts, and here are a few of my favorite recipes that you have to try.

    Print

    Brown Butter Blondies

    These chewy brown butter blondies are enhanced with the rich flavor of browned butter and loaded with (optional) nuts and candy pieces. Don't worry if you've never browned butter before, it's easy and I'll walk you through the steps below!
    Course Dessert
    Cuisine American
    Keyword blondie bars, brown butter blondies, browned butter blondies
    Prep Time 5 minutes
    Cook Time 35 minutes
    Total Time 40 minutes
    Servings 12
    Calories 2065kcal
    Author Alyssa Rivers

    Ingredients

    • 3/4 cup unsalted butter
    • 1 cup brown sugar packed
    • 1/3 cup granulated sugar
    • 1 large egg + 1 egg yolk room temperature
    • 1 1/2 teaspoon vanilla extract
    • 1 1/4 cup all-purpose flour
    • 3/4 teaspoon salt
    • 1/3 cup chopped walnuts
    • 1/2 cup toffee bits

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Line a 9×9 metal baking pan with parchment paper or lightly grease and set aside.
    • Place butter in a medium-sized saucepan and cook over medium heat until melted. Once melted, turn up heat just a notch above medium and continue to cook, stirring constantly as it pops and sizzles. Once the popping slows and the butter begins to turn brown and fragrant, remove from heat and pour into a large heatproof bowl.
    • Allow browned butter to cool for at least 20 minutes before proceeding.
    • Once butter has cooled, add both sugars and mix to combine. Whisk in the egg and egg yolk, and vanilla extract. Mix to combine.
    • Add the flour and salt and mix until combined. Fold in the chopped walnuts and toffee bits. Add to the prepared pan.
    • Bake for 20-25 minutes, until the edges are golden brown and a toothpick comes out clean from the center. Let cool completely before serving.

    Notes

    Originally Posted January 16, 2019

    Updated April 25, 2023

    Nutrition

    Calories: 2065kcal | Carbohydrates: 361g | Protein: 38g | Fat: 55g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 2346mg | Potassium: 1015mg | Fiber: 12g | Sugar: 157g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 287mg | Iron: 14.2mg
  • Crockpot Apricot Chicken

    Crockpot Apricot Chicken

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Apricot chicken is a super easy and incredibly delicious dinner your whole family is going to love! Tender, juicy chicken covered in a sweet and savory glaze. It only takes 4 ingredients to make, and all you have to do is throw everything in your slow cooker! It’s the perfect hearty weeknight meal.

    As much as I love my air fryer, crock pot dinners are the best for busy days. I love them because I can turn on my slow cooker in the morning, go run errands, and then come home to a hearty, flavorful meal! After you try out this amazing apricot chicken, you’ll have to add crockpot Tuscan chicken, Italian chicken and potatoes, and lemon chicken piccata to the dinner lineup!

    Top-down view of apricot chicken in a white serving dish.

    Apricot Chicken in the Slow Cooker

    A friend made this for all of us last summer. At first, I was a little unsure about it because of the apricot jam in the sauce, but I loved it! It balances out the savory flavor of the Russian dressing. Trust me on this one, the flavor combination is the best. The sauce is sweet and savory with a hint of spice. It also has the best consistency and coats the chicken perfectly!

    Apricot chicken makes any busy days become stress free. It’s one less thing I have to worry about and my family is happy that they get a home-cooked dinner! I love slow cooker “set it and forget it” dinners. And a miracle happened, even my youngest who is an extremely picky eater ate it. This child does not like anything it seems and she had seconds. If she likes it, I know it’s a hit!

    Ingredients for Easy Apricot Chicken

    With ingredients as simple as these, you can throw apricot chicken together on a busy day and have a delicious dinner ready when you are. I always like to serve mine up with rice and broccoli, but it’s also great with mashed potatoes, pasta, or roasted veggies of your choice!

    • Apricot Preserves: For the perfect touch of sweetness! You can also use apricot jam if you prefer.
    • Russian Dressing: Use your favorite brand, I used Wishbone dressing!
    • Dry Onion Soup Mix: This adds herbs and spices to give the chicken savory flavor. Try making your own blend for the best flavor possible!
    • Chicken Thighs: You can use bone-in chicken thighs, boneless chicken thighs or even chicken breasts. Whatever you prefer!
    • Cooking Oil: This is for cooking the chicken in so it has a slightly crispy skin. I used vegetable oil, but you can use your favorite cooking oil here.

    How To Make Apricot Chicken in the Crockpot

    Besides putting all of your ingredients in a slow cooker, the only extra step you have is to quickly brown the chicken. Remember this isn’t to cook it through completely, just to give the skin some texture and flavor.

    1. Combine: In a medium bowl mix together the preserves, dressing and soup mix.
    2. Brown: This is optional but I highly recommend it. Generously salt and pepper the chicken. Place in a skillet that has been heated to medium high with a Tablespoon of oil in the bottom. Cook each side for 1-2 minutes so it’s golden brown.
    3. Add to Crockpot:  Place the chicken in the bottom of the slow cooker and then pour the sauce mixture over it.
    4. Cook: Cook on low for 3-4 hours or until the internal temperature reaches 165 degrees F.
    3-photo collage of chicken thighs being added to a slow cooker and covered with sauce.

    Tips and Tricks

    The wonderful thing about this apricot chicken recipe is that it is forgiving and can be adjusted to your liking! Here are a few ways to customize and perfect the dish.

    • Chicken: Using bone-in and skin on
      chicken thighs will give you the juiciest chicken. You can also use chicken breasts or skinless boneless chicken thighs, but it may not be as moist. Thighs contain the darker part of the chicken and darker meat is naturally juicer. Keeping the bone in and skin on will add even more moisture.
    • Browning: Similar to searing beef, searing chicken can lock in juice and add immense flavor. It’s an extra step that you do not have to do, but I highly recommend it!
    • Preserves: If you don’t have apricot jam or cannot find it, try these other options. You can use pineapple, mango, orange or peach instead. You can also try a mixture of apricot and peach or pineapple for a nice twist in flavor.
    • Dressing: Russian dressing can be tricky to find sometimes. Substituting Catalina or French Dressing will give you similar results.
    • Add Potatoes: For an all-in-one crock pot meal, add baby Yukon or red potatoes with the chicken.
    • Different Protein: This slow cooker apricot chicken recipe also works really well with pork chops!

    Storing Leftovers

    Apricot chicken makes amazing leftovers! It’s great for heating up when you want a hearty, flavorful meal. You can also freeze your leftovers if you want them to stay good for longer! It’s a great option for meal prep.

    • In the Refrigerator: If you have leftovers, place them in a sealed container and store in the fridge for 4-5 days. Reheat leftovers in the microwave or over the stove until warmed through.
    • In the Freezer: Let the chicken cool and then transfer to a freezer-safe bag. Tightly seal and freeze for up to 3 months. When you’re ready to serve it, thaw the bag overnight in the fridge and then reheat over the stove or in the microwave.

    Top-down view of apricot chicken served with rice and broccoli on a white plate.

    More Slow Cooker Recipes to Try:

    Crock pot recipes will never go out of style. Slow cooking infuses flavor into your meal and cooks it to tender, juicy perfection! These are a few more recipes that are as easy to make as they are to devour. Your family will love them all!

    • Mix together the preserves, dressing and soup mix.

    • Place chicken in bottom of slow cooker; pour mixture over chicken.

    • Cook on Low and continue cooking for 3-4 hours.

    Updated on April 24, 2023
    Originally Posted on July 10, 2012

    Serves: 6

    Calories420kcal (21%)Carbohydrates42g (14%)Protein49g (98%)Fat6g (9%)Saturated Fat1g (5%)Cholesterol145mg (48%)Sodium821mg (34%)Potassium930mg (27%)Fiber1g (4%)Sugar26g (29%)Vitamin A189IU (4%)Vitamin C8mg (10%)Calcium33mg (3%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Main Course

    Cuisine American

    Keyword apricot chicken, chicken

  • How to Poach an Egg

    How to Poach an Egg

    Soft egg whites and warm runny yolks are reason enough for every home chef to know how to poach an egg! It’s not as hard as it sounds, and these eggs are so next level you won’t believe what you’ve been missing out on all these years!

    I crave eggs for breakfast almost every morning! They are an awesome way to start your day and I’ve always been a fan of savory breakfasts. I like that they are full of vitamins and nutrients that keep me full and alert until lunch. If you love eggs for breakfast too, you’ve got to try these Egg Muffins, these Baked Scrambled Eggs, and this Overnight Eggs Benedict Casserole.

    A poached egg being cut open on top of a piece of toast by a fork.

    How to Make Poached Eggs

    I think everyone should be able to make poached eggs at home! It’s easier than it looks and they are the best-tasting eggs you will ever have. Maybe you are thinking to yourself, “How does this extra work make it taste better?” Well, the simple answer is because you cook it underwater, the egg white stays pillowy soft and the yolk is runny and flavorful. There are no crispy bits, air holes, and white film messing with your perfect egg experience!

    So now that I’ve convinced you that poached eggs are the coolest things since sliced bread, let’s talk about how to eat them! Of course you can eat them Egg’s Benedict style, that is definitely the classic way you will see them served. They are also incredible on a smash burger believe it or not! I enjoy them on my English muffin breakfast sandwich, and even on a slice of heavily buttered toast. You can think of it like a sunny side up egg, if you like egg yolk running over your hash browns then you’ll love these poached eggs that way too!

    Ingredients

    Just two simple ingredients to make poached eggs! Of course you will also need water to poached the eggs in. Other than that, this recipe is really straightforward. You can of course add more ingredients after you poach your egg. I love adding salt and pepper, and hot sauce of course! You can find more information below in the recipe card.

    • Large Eggs: You can make as many poached eggs as you like with this method. I always use large grade A eggs in my kitchen.
    • White Vinegar: This will help the egg stay together in the water and helps to firm the yolk in the perfect way.
    Process photos showing how to prepare the ingredients and the water and cook the egg.

    Poached Egg Recipe

    I promise that poached eggs are so much easier to make than you think! It is all about the temperature of the water, how long you cook them, and one special ingredient- vinegar! You will want your hot water to simmer, reducing it from boiling to a light little bubble. Your cook time should be about 4-5 minutes. Make sure that you cook eggs in simmering water, otherwise, you risk boiling the egg or it not being hot enough to properly cook it. These eggs are so perfect for breakfast or brunch on special occasions, you are going to love knowing how to make them!

    1. Heat Water: Bring a large pot of water to a boil, over high heat on the stove. Once it comes to a boil, reduce the heat to medium and keep it on a light bubbling boil.
    2. Prepare Eggs: Crack one egg into a small bowl. Add the vinegar into your water and stir it in a circle to create a swirling vortex.
    3. Cook Egg: Gently but quickly pour the egg out of the bowl and into the center of the vortex. Cook the egg for 4-5 minutes.
    4. Lay On Paper Towel: Remove the egg with a slotted spoon and place it on a paper towel lined plate to absorb any excess liquid.
    5. Repeat: Repeat with your remaining eggs.
    6. Enjoy: Serve fresh or keep them refrigerated for up to 3 days in an airtight container.

    Tips for Making Poached Eggs

    I’m about to remove all the mystery of cooking poached eggs! There are definitely a few different methods to poaching eggs, but I think that this recipe is the easiest. Here are a few tips to answer any questions you might still have.

    • Temperature of the Water: Your water temperature should be right around 180 degrees Fahrenheit. If it’s much cooler or hotter than that, it most likely won’t turn out very well. At exactly 180 degrees, your water will not be simmering, which will mean less movement of the egg and a better chance of the whole egg turning out. As you can tell, in this recipe I mention the water is simmering and I don’t temp the water. You can get away with the water hotter than 180, but it needs to stay below 212.
    • Straining Your Eggs: You can either use a slotted spoon or a fine mesh strainer to remove the egg from the poaching water. This will help to remove any of the wispy egg whites.
    • Using Fresh Eggs: You want to avoid using old eggs because their whites can become looser and lose their shape more quickly. Fresh egg whites seem to stay firmer and just turn out better overall in my experience.

    Poached eggs on a plate with a fork cutting into one of them

    Storing Leftovers

    Poached eggs are a really fun treat that can look so fancy! They also taste incredible. Here is how to store your leftovers.

    • In the Refrigerator: You can store your leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly in the microwave or oven to not cook the yolk.

    More Breakfast Recipes

    Breakfast is the first meal of the day, so make it the best! I honestly love cooking breakfast maybe more than any other meal. Here are a few of my favorite breakfast recipes that you have to try.

    Print

    Poached Eggs

    Soft egg whites and warm runny yolks are reason enough for every home chef to know how to poach an egg! It's not as hard as it sounds, and these eggs are so next level you won't believe what you've been missing out on all these years!
    Course Breakfast
    Cuisine American
    Keyword how to poach an egg, poached egg
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 4 eggs
    Calories 64kcal
    Author Alyssa Rivers

    Ingredients

    • 4 large eggs
    • 2 tablespoons white vinegar

    Instructions

    • Bring a large pot of water to a boil, over high heat on the stove. Once it comes to a boil, reduce the heat to medium and keep it on a light bubbling boil.
    • Crack one egg into a small bowl. Add the vinegar into your water and stir it in a circle to create a swirling vortex.
    • Gently but quickly pour the egg out of the bowl and into the center of the vortex. Cook the egg for 4-5 minutes.
    • Remove the egg with a slotted spoon and place it on a paper towel lined plate to absorb any excess liquid.
    • Repeat with your remaining eggs.
    • Serve fresh or keep them refrigerated for up to 3 days in an airtight container.

    Nutrition

    Calories: 64kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
  • Korean Short Ribs

    Korean Short Ribs

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    These bone-in Korean short ribs are sticky savory perfection! This recipe is as simple as searing your ribs and tossing them in a sauce and into the crock pot. The result is tender and flavorful meat that will have you coming back for seconds and thirds!

    I am a sucker for a simple crock pot meat dish. Sometimes it can be intimidating to cook something over the grill or stove. You don’t want to mess it up or dry it out. I have full confidence in my crock pot, and love that I can develop delicious flavors with little effort. If you love your crock pot too, you’ve got to try these easy Crock Pot Pork Chops, this Crock Pot Tuscan Chicken, and this Slow Cooker Beef Brisket.

    Korean short ribs on a platter with tongs.

    Crock Pot Korean Short Ribs

    This Korean short rib recipe is absolutely dreamy! I served this for a friend lunch the other day and every single person left with the recipe and one of them has made it again already! I promise once you try this recipe you will be thinking about making it again too! These short ribs are fall-off the bone goodness with a sticky sweet and savory sauce that can’t be beat. Serve it with some instant pot white rice and stir fry veggies, or even on top of garlic sesame noodles! So let’s talk about this recipe.

    There is really nothing to it, because you are using your slow cooker for this one! The slow cooker makes it so easy to get tender and juicy meat with tons of flavor. The sauce is the key to this recipe. It’s full of all of your favorite Asian flavors that combine into the ultimate bbq-like sauce. Below I share some suggestions for ingredient substitutions if you need them. I love this recipe because it’s simple and delicious!

    Ingredients

    All you need is short ribs and potatoes and carrots. The rest of the ingredients are for the sauce! If you wanted to take a huge short cut you could use your favorite Asian bbq sauce instead, but I don’t think anything tastes as good as this homemade blend. Another ingredient I often add to my Korean short ribs is ginger! Add as much fresh ginger as you like to this sauce. You can find the measurements below in the recipe card.

    • Short Ribs: I talk about what kind you will want to purchase below in the recipe box.
    • Baby Potatoes: You could also use another variety of potato and cut them up into small pieces.
    • Carrots: This adds a lot of flavor to the sauce and extra nutrients.
    • Sesame Seeds: For flavor on top of the ribs.

    Sauce

    • White Onion: They are sweet and savory and add a ton of flavor to the sauce.
    • Garlic: A must in this recipe. Fresh garlic cloves minced.
    • Sweet Red Apple: Cored, peeled, and sliced. You could use an Asian pear instead.
    • Beef Stock: Beef broth is preferred, but you could use vegetable stock instead.
    • Soy Sauce: This just wouldn’t be the same without soy sauce! Salt and super umami, it brings this sauce to life.
    • Black Vinegar: I love the depth black vinegar add, but you could add rice vinegar or mirin instead. I talk about how to add mirin into this recipe below in the tip box.
    • Brown Sugar: This helps to balance out all of the salty and savory flavors, and adds a depth of flavor from the molasses.
    • Sesame Oil: It’s a strong nutty flavor that you will want in this sauce.
    • Paprika: It’s actually fruity and slightly sweet with a rich color and goes perfectly in this sauce.
    • Chili Flakes: To add a little heat. Feel free to add more, or additional hot sauce if you like your Korean short ribs spicy.
    • Black Pepper: Freshly cracked black pepper for added warmth.
    • Cornstarch: To thicken the sauce.
    Process photos showing how to prepare the meat and sauce and put it all together.

    Korean Short Rib Recipe

    This Korean short rib recipe is as simple as it gets! You will want to start it in the morning so that it’s all ready for dinner. Your beef short ribs will need about 8 hours in the slow cooker on low. They will be so soft and flavorful! These aren’t technically Korean BBQ short ribs because you won’t do anything on the grill, but the taste is just as good or better! If you have tried Korean short ribs at a restaurant, then you are going to love making them at home. I love my homemade version even better because I can choose the quality of the ingredients!

    1. Sear Short Ribs: Heat a large skillet over medium high heat and then sear your short ribs on all sides, for just a minute on each side. Then add your short ribs, potatoes, carrots, and sesame seeds to a crockpot.
    2. Make Sauce and Cook in Crock Pot: In a medium bowl, combine all your ingredients for the sauce, except the cornstarch, and then stir to mix. Pour the sauce over your short ribs and vegetables. Then turn your crockpot to low and cover, allow everything to cook for 8 hours.
    3. Add Corn Starch: Once the 8 hours is up, then remove the meat and vegetables from the crockpot. Skim as much of the fatty oil off the top of the sauce as you can, and then add the cornstarch to the liquid and whisk to incorporate evenly. You can trim some fat off the meat at this point as well.
    4. Add Meat and Veggies Back In: Then add the meat and vegetables back to the crockpot and allow it to cook for another 30 minutes. Just to thicken the sauce.
    5. Enjoy: Serve fresh, sprinkled with sesame seeds and sliced green onions.
    A close up on the short ribs in the slow cooker being pulled apart.

    Tips for Making Korean Short Ribs

    There are so many ways to make Korean short ribs, you don’t have to stick to my written recipe! You can absolutely make this dish however you like, and here are some tips for making this recipe your own.

    • Type of Ribs: You will see two types of cuts at the grocery store, English cut and flanken cut. The English cut ribs are the ones you want to purchase for this recipe. They are already cut up into individual ribs and will make it so much easier for you to throw into your slow cooker and eat.
    • Using Pear Instead of Apple: It is pretty traditional to use an Asian pear in your sauce. You can substitute the apple for pear, or use both if you are in the mood! The fruit adds extra sugar and flavor to the sauce, and you really can’t have too much.
    • Adding Mirin: I don’t usually have Mirin in my pantry, so I didn’t add any to this recipe. It’s a traditional ingredient in this recipe. Mirin is a type of Asian cooking wine that adds a depth of flavor you won’t believe. Feel free to add 1 or 2 tablespoons of Mirin to this recipe.

    A close up on the Korean short ribs on the platter being pulled apart.

    Storing Leftovers

    These Korean short ribs make absolutely amazing leftovers! They are so so good the next day and reheat easily in the microwave. Here is how to store leftovers.

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.

    More Asian Inspired Recipes

    If you are looking for some more yummy inspiration, then I’ve got the recipes for you! I love making simple and flavorful food at home, and these recipes are quick, easy, and so delicious. You’ll want to try them all!

    • Heat a large skillet over medium high heat and sear your short ribs on all sides, for just a minute on each side. Add your short ribs, potatoes, carrots, and sesame seeds to a crockpot.

    • In a medium bowl, combine all your ingredients for the sauce, except the cornstarch, and stir to mix. Pour the sauce over your short ribs and vegetables. Turn your crockpot to low and cover, allow everything to cook for 8 hours.

    • Once the 8 hours is up, remove the meat and vegetables from the crockpot, Skim as much of the fatty oil off the top of the sauce as you can, and add the cornstarch to the liquid and whisk to incorporate evenly. You can trim some fat off the meat at this point as well.

    • Add the meat and vegetables back to the crockpot and allow it to cook for another 30 minutes. Just to thicken the sauce.

    • Serve fresh, sprinkled with sesame seeds and sliced green onions.

    Serves: 6

    Calories489kcal (24%)Carbohydrates41g (14%)Protein36g (72%)Fat20g (31%)Saturated Fat8g (40%)Polyunsaturated Fat2gMonounsaturated Fat8gCholesterol98mg (33%)Sodium910mg (38%)Potassium1244mg (36%)Fiber5g (20%)Sugar18g (20%)Vitamin A7362IU (147%)Vitamin C22mg (27%)Calcium87mg (9%)Iron5mg (28%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American, Korean

    Keyword Korean short ribs, short ribs recipe

  • Perfect Lemon Bars

    Perfect Lemon Bars

    There’s nothing better than a buttery shortbread crust topped with a juicy lemon filling and a sprinkling of powder sugar. This classic recipe for lemon bars is the only one you’ll ever need! It’s happiness in bite-sized pieces.

    Dessert bars are my favorite because they’re so easy to whip up. All you have to do is mix the ingredients together and throw them in a pan! They’re so potluck-friendly and great for feeding a crowd. After you’ve enjoyed a tasty batch of lemon bars, you’ll have to try some of my other favorites like Neiman Marcus bars, cookie dough bars, and carmelitas!

    Top-down view of lemon bars cut into squares.

    Best-Ever Lemon Bars

    I LOVE lemon bars, maybe even borderline obsessed with them! (Honestly, lemon desserts in general.) I’m always the first to grab them at a party. They’re just so luscious with that buttery shortbread crust and tangy but sweet center. And that finishing touch of powdered sugar? The sweet treat of my dreams!

    I know it sounds like I’m tooting my own horn here, but you will not find a better lemon bar recipe than this one. I tried so many variations but wouldn’t stop until the bars met my requirements. The perfect buttery shortbread crust with enough custardy lemon filling on top. The ratios have to be right! I can wholeheartedly say, these are everything you have ever wanted in a lemon bar! Even my lemon-hating husband was a believer after he tried a piece.

    All the Ingredients You’ll Need

    My one tip here is that you will want to use fresh lemons for this recipe, not lemon juice concentrate. It makes all the difference! From there, all you need are a few simple ingredients from your pantry!

    • Butter: I highly recommend using real butter instead of margarine for the best flavor and texture. Bring it to room temperature before you use it so it mixes smoothly with the other crust ingredients.
    • Confectioners’ Sugar: Adds the perfect sweetness to the shortbread!
    • Flour: All-purpose flour works great for giving the crust structure.

    For the Lemon Filling:

    • Eggs: Make the filling nice and smooth and give it that custard-y effect!
    • Sugar: White sugar helps to balance out the tartness of the lemon juice and zest.
    • Lemon Zest: For some extra tangy flavor! I used about 2 rinds’ worth.
    • Fresh Lemon Juice: Again, fresh is best! You will need about 3-4 large lemons to get enough juice, and then you can use the peels for your zest.
    • Milk: Adds creaminess to the filling. We’re not trying to be healthy here, so go for whole milk! The high fat content will make the filling extra rich and decadent.
    • Confectioners’ Sugar: Enough to sprinkle the lemon bars with. That extra pop of sweetness is the perfect finishing touch!

    Can I Use Bottled Lemon Juice Instead of Fresh?

    You can, but it will change the flavor a bit. I always prefer fresh. When substituting lemon concentrate for real lemon juice in a recipe, use two tablespoons of bottled lemon juice to replace the juice of one lemon.

    Let’s Make Lemon Bars!

    The hardest part of making these lemon bars is waiting to eat them. It also takes a bit of effort to juice and zest the lemons, but it is totally worth it. The flavor is just too good!

    • Preheat: Preheat oven to 350 degrees Fahrenheit. Then grease a 9×13 pan and set aside.
    • Beat: In a large mixing bowl, beat butter and confectioners sugar until blended. Then slowly mix in 1 ½ cups flour.
    • Press: Firmly press into the bottom of a greased 9×13 pan and bake for 18-20 minutes until golden brown.
    • Filling Mixture: While the crust is baking, whisk in a small bowl the eggs, sugar, zest, lemon juice, milk and remaining 3 Tablespoons of flour until frothy. Then pour over the hot crust.
    • Bake: Turn the oven down to 325 degrees and bake an additional 18-20 minutes until the top is lightly brown.
    • Cool and Serve: Cool completely on a wire rack. Then dust the top with additional confectioners’ sugar. Cut into bars and refrigerate any leftovers.

    Juicing Tip:

    Cut and quarter your lemons then microwave them for about 30 seconds. This helps the lemons release more juice!

    4-photo collage of crust mixture and lemon filling being prepared.

    How to Pick the Best Lemons

    It can seem complicated, but when you know what to look for, you’ll be an expert. Go for deep yellow lemons that are heavy when you hold them in your hands. The heavier the fruit and thinner the skin, the more juice it will have!

    Top-down view of lemon bars in a baking sheet.

    Tips for the Best Lemon Bars

    These are a few easy fixes that will take your lemon bars from good to great! Trust me, it’s well worth the effort. Once you take a bite of buttery, lemony goodness you’ll be a believer. Store-bought lemon bars just won’t cut it anymore!

    • Let Your Bars Cool: It’s best to let your bars cool at room temperature for at least two hours. This will help the filling set and make it easier to cut into uniform squares.
    • Room Temperature Wet Ingredients: Use room temperature eggs and butter. They mix up more easily.
    • Line the Pan: If you are worried about the lemon bars not being able to come out, use foil or parchment paper to line the bottom of the pan.
    • Sift the Powdered Sugar: Use a sifter or sieve to spread the powdered sugar on top of the bars. It will cover them evenly and without lumps.
    • Zesting Lemons: Wash your lemons thoroughly before zesting. If you don’t have a zester you can use the smallest holes of a cheese grater. You want to stop zesting once you hit the pith or white part as it is quite bitter.

    Storing Leftovers

    With how amazing these lemon bars are, leftovers are a rarity! If you’re lucky enough to have some or making these bars ahead of time, here’s how to keep them fresh:

    • In the Refrigerator: Store bars in an airtight container or wrap with plastic wrap. They will stay good for 1 week.
    • In the Freezer: Wrap tightly with plastic wrap to prevent freezer burn and store for 2-3 months. Thaw overnight in the fridge and then let them come to room temperature before serving.

    5 lemon bar squares stacked on top of each other.

    More Lemon Dessert Bars

    Lemon bars are divine, I think I have established that. So creating variations and combinations of lemon bars is only a given. These other lemon desserts are so heavenly and perfect for all of your dessert needs! Bar desserts are some of the best too, they are so easy to make, and even easier to eat. You can pre-cut and plate them before a party or special occasion and they are easy to just grab and go. Try one or all of these amazing lemon recipes, you won’t regret it!

    Print

    Perfect Lemon Bars

    There’s nothing better than a buttery shortbread crust topped with a juicy lemon filling and a sprinkling of powder sugar. This classic recipe for lemon bars is the only one you’ll ever need! It’s happiness in bite-sized pieces.
    Course Dessert
    Cuisine American
    Keyword lemon bar recipe, lemon bars, lemon bars recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 12 Bars
    Calories 245kcal
    Author Alyssa Rivers

    Ingredients

    Shortbread Crust:

    • 3/4 cup butter, softened
    • 2/3 cup confectioners’ sugar
    • 1-1/2 cups plus 3 tablespoons all-purpose flour, divided

    Lemon Filling:

    • 4 large eggs
    • 1 1/3 cups granulated sugar
    • 2 teaspoons grated lemon zest, from about 2 large lemons
    • 2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons
    • 1/3 cup milk
    • Additional confectioners’ sugar for sprinkling on top

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 pan and set aside.
    • In a large mixing bowl, use a hand mixer to beat the butter and confectioners' sugar until blended. Slowly beat in 1 and ½ cups flour.
    • Press into the bottom of a greased 13×9 pan and bake for 18-20 minutes until golden brown.
    • While baking, in a small bowl whisk eggs, sugar, zest, lemon juice, milk, and remaining 3 T flour until frothy. Pour over the hot crust.
    • Turn oven to 325 degrees and bake for an additional 18-20 minutes until the top is lightly brown. Cool completely on a wire rack. Dust the top with additional confectioners' sugar. Cut into bars and refrigerate leftovers.

    Notes

    Updated on April 22, 2023

    Originally Posted on April 2, 2019

    Nutrition

    Calories: 245kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 128mg | Potassium: 50mg | Fiber: 1g | Sugar: 29g | Vitamin A: 457IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg