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  • Simple and Easy Pavlova

    Simple and Easy Pavlova

    This pavlova has a light and crispy outside with a deliciously soft and chewy inside. Topped with a sweet cream topping and fresh fruit, it’s a dessert that will stand out at any gathering!

    I love desserts that use fresh fruit! They are fun to make all year long, and I love that they add in a delicious flavor no matter what you top them on. Try out this gorgeous Strawberry Tart, this yummy Lemon Berry Trifle or this Mouth-Watering Fruit Pizza.

    Pavlova on a cake stand topped with fresh fruit.

    What is Pavlova

    This incredibly beautiful cake was named after the Russian ballerina Anna Pavlova in the 1920s after her tour to Australia and New Zealand. It is a simple recipe that is often used at celebrations like birthdays or Christmas!

    This delicious dessert is made from egg whites, and that’s how you get that delicious texture! The middle tastes like a marshmallow and is SO good! The meringue only uses five simple ingredients, and the topping is just as easy! Not only does this recipe have a delicious, sweet taste, but the fresh fruit on top really adds a fresh element that brings this cake to life. It’s a delicious dessert that will have all of your guests asking for another slice!

    Ingredients in Pavlova

    You will be so surprised to find out that this pavlova only uses five simple ingredients. And you probably already have all of them ready to go in your kitchen! Check out the recipe card at the bottom of the post for exact measurements.

    • Egg Whites: Let your eggs sit out so that they can come to room temperature before you mix them in.
    • Granulated Sugar: This adds a sweetness making it a delicious dessert!
    • Cornstarch: This is what will help you achieve that crispy outside texture with the soft and chewy center on the inside.
    • Lemon Juice: The lemon juice adds a bright flavor to the cake. Plus, the acidity helps the egg whites hold air so that they can form peaks!
    • Vanilla Extract: Add a splash of vanilla for some delicious flavor!

    Topping

    • Heavy Whipping Cream: Keep this in your fridge until you are ready to use it. You want it as chilled as possible.
    • Powdered Sugar: This dissolves easily, creating a deliciously smooth topping.
    • Berries and Fruit: I love using raspberries, blueberries, blackberries, strawberries, and kiwi fruit to put on top of my pavlova!

    How to Make This Pavlova Recipe

    This pavlova is simple and easy, yet it looks like you are a professional baker! You MUST try this recipe out. It will impress all of your family and friends!

    1. Preheat: Preheat the oven to 350℉.
    2. Simmer: Place a medium pot with about 1 inch of water on the stove and bring to a very gentle simmer over low heat.
    3. Whisk: In the bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over the simmering water, ensuring that the water does not touch the bottom of the bowl, and whisk the mixture together until the sugar has dissolved completely.
    4. Whip: Remove the bowl from the pot, turn off the stove and fit on the mixer with the whisk attachment. Whip until a meringue with medium stiff peaks forms.
    5. Combine and Form Peaks: Add the cornstarch and mix until just combined. Add the lemon juice and vanilla and whisk until stiff peaks form.
    6. Spoon the Meringue: Prepare a baking sheet with a sheet of parchment. If you want a perfect circle to use as a guide, trace a 8 or 9-inch cake pan onto the bottom of the parchment paper. Spoon the meringue into the center of the circle.
    7. Shape: Spread the meringue around in the circle and use a spoon to create a bit of a well in the center. You can also use a spoon or spatula to shape the outside of the pavlova as desired.
    8. Bake: Place the pan into the oven and immediately reduce the heat to 300℉. Bake for 1 hour before turning off the oven and letting it cool in the oven as the oven cools. I left mine in the oven overnight to make sure it cooled completely and didn’t get soggy before serving it the next day.
    6 pictures doing how to make the pavlova and spread it out to get it ready to bake.

    Baking Tips

    There is nothing worse than spending a lot of time on a recipe just to have it turn out mediocre. If you want your pavlova to turn out perfect, make sure that you follow these tips!

    • Let it Cool: You DON’T want to serve this too soon and not let it completely cool, or it will get soggy. Leave it in the oven (after you’ve turned it off, of course!) to let it cool. I left mine in overnight just to make sure that it was fully ready for my guests the next day!
    • Toppings: The deliciousness doesn’t have to stop at fruit! You can drizzle on some caramel sauce, some chocolate sauce or add on things like sprinkles, chocolate chips, or even some other flavors of fruit! The base of this dessert is so versatile that it can go with just about everything!

    The side view of pavlova with a slice cut out.

    How to Store Leftovers

    Pavlova tastes best the first day that you make it, but if you have a little bit extra, then you can store it for a day or two. Just place the leftovers in an airtight container and store them at room temperature.

    A slice of pavlova on a speckled white plate.

    More Delicious Dessert Recipes

    If you loved this delicious pavlova and are ready to try a few more dessert ideas then I have some that you must try! They are really yummy and ones that we make at my house quite often! Let me know which one ends up being your favorite… If you can even choose!

    Print

    Simple and Easy Pavlova

    This pavlova has a light and crispy outside with a deliciously soft and chewy inside. Topped with a sweet cream topping and fresh fruit, it's a dessert that will stand out at any gathering! 
    Course Dessert
    Cuisine Australian
    Keyword Pavlova
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Servings 8 People
    Calories 348kcal
    Author Alyssa Rivers

    Ingredients

    • 4 egg whites room temperature
    • 1 ¼ cup granulated sugar
    • 2 teaspoons cornstarch
    • 1 teaspoon lemon juice
    • ½ teaspoon vanilla extract

    Topping

    • 2 cups heavy whipping cream chilled
    • ¼ cup powdered sugar
    • Berries and fruit of choice

    Instructions

    • Preheat the oven to 350℉.
    • Place a medium pot with about 1 inch of water on the stove and bring to a very gentle simmer over low heat.
    • In the bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over the simmering water, ensuring that the water does not touch the bottom of the bowl, and whisk the mixture together until the sugar has dissolved completely.
    • Remove the bowl from the pot, turn off the stove and fit on the mixer with the whisk attachment. Whip until a meringue with medium stiff peaks forms.
    • Add the cornstarch and mix until just combined. Add the lemon juice and vanilla and whisk until stiff peaks form.
    • Prepare a baking sheet with a sheet of parchment. If you want a perfect circle to use as a guide, trace an 8 or 9-inch cake pan onto the bottom of the parchment paper. Spoon the meringue into the center of the circle.
    • Spread the meringue around in the circle and use a spoon to create a bit of a well in the center. You can also use a spoon or spatula to shape the outside of the pavlova as desired.
    • Place the pan into the oven and immediately reduce the heat to 300℉. Bake for 1 hour before turning off the oven and letting it cool in the oven as the oven cools. I left mine in the oven overnight to make sure it cooled completely and didn’t get soggy before serving it the next day.

    Topping

    • Just before serving, whip the cream and powdered sugar in a large bowl until soft peaks form.
    • Spoon the whipped cream on top of the pavlova and top with fresh berries and fruit as desired. Serve immediately.

    Nutrition

    Calories: 348kcal | Carbohydrates: 37g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 41mg | Potassium: 83mg | Fiber: 0.01g | Sugar: 37g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 0.1mg
  • Tomato Chutney

    Tomato Chutney

    Tomato chutney is a sweet and savory condiment bursting with tomato flavor, delicious spices, vinegar, and brown sugar. Best known for being the perfect pairing for Indian cuisine, tomato chutney is a great addition to curries, naan bread, and charcuterie boards.

    I sure do love a good sauce on the side of my meals for dipping! It just makes the meal so much better because who doesn’t love to dip? You should definitely try my yum yum sauce, my homemade cheese sauce, or this buffalo sauce. I want to drizzle these sauces on everything and I know you will too!

    Top view of tomato chutney in a white bowl with a gold spoon lifting up chutney. A tan kitchen towel and whole tomatoes are next to the bowl of chutney.

    What Is Tomato Chutney?

    Tomato chutney is the combination of tomatoes, spices, and vinegar slowly cooked down to create a thick and flavorful sauce. If you have never had tomato chutney, then you are in for a treat! It’s the best because it can be served with many different dishes or even as an appetizer! It has a great combination of sweet and savory, and the flavors really make the tomatoes stand out!

    Not only is this recipe super easy to make, but it stores so well in your fridge and will last up to 3 months! Which makes it a great recipe to make ahead of time for all of the yummy dishes that you can use it in. You can eat this warm, cold, or at room temperature. I absolutely love eating this with some delicious naan bread. It makes a great snack or even a side dish to some tikka masala!

    Ingredients Needed For Tomato Chutney

    If you are like me and your garden is bursting with tomatoes during the fall, this recipe is perfect for you! And the best part about it is that it will last you a few months, especially if you make more than one batch! To find all of the ingredient measurements, check out the recipe card at the bottom of the post.

    • Olive Oil: Olive oil helps cook and soften the shallot and garlic.
    • Shallot: I love using shallots, but feel free to use a white onion if that’s what you have on hand.
    • Garlic: Garlic always adds the best flavor. It’s a MUST!
    • Tomatoes: Fresh tomatoes are my favorite, but you can use canned ones if you would like.
    • Brown Sugar: Just a little brown sugar adds a delicious caramelly sweetness.
    • Apple Cider Vinegar: Vinegar is a must in chutney because it adds tanginess and helps preserve the chutney. Substitute with red wine vinegar!
    • Ground Ginger: Ginger is a delicious spice used in a lot of Indian cuisines.
    • Cumin: I love the smoky flavor of cumin!
    • Chili Powder: Chili powder is a delicious spice in this recipe!
    • Salt: Salt helps balance and enhance the flavors.

    How to Make Tomato Chutney

    This one-pot tomato chutney recipe easily comes together for you to enjoy! Just allow yourself time for the chutney to cook slowly and simmer on the stove. It can be cooking and doing its thing while you focus on the other things in life that keep you busy! Just set your timer and come back when it’s cooked and ready to be mashed!

    1. Saute the Shallot and Garlic: In a large skillet, add the olive oil, shallot, and garlic and heat over medium-high heat. Gently sauté until they begin to soften.
    2. Add the Tomatoes, Sugar, Vinegar, and Spices: Add in the tomatoes, sugar, vinegar, ginger, cumin, chili powder, and salt. Then stir to combine.
    3. Simmer and Cook: Simmer for 1 hour, occasionally stirring, until the chutney reduces to a jammy consistency. 
    4. Mash or Blend: Once cooked, remove from heat and mash by hand or pulse in a food processor or blender. I prefer chutney on the chunkier side, but feel free to make it chunky or smooth.
    5. Serve: Allow to cool and serve, or store in an airtight container in the refrigerator until ready to use.
    First photo is the shallot and onion sautéing in a saucepan. The second phot is the tomatoes, brown sugar, vinegar, and spices added in the pot. The third photo is the cook chutney in the pot. The fourth photo is a masher mashing the chutney in the pot to make it a smoother consistency.

    Tips and Variations

    Tomato chutney is easy, and you can tweak it to be less sweet or even spicier! Everyone can enjoy this dip, and I even serve it to my vegan and gluten-free friends. I hope you find my tips helpful!

    • Reduce the Sugar: The sweetness of your chutney can depend on how sweet your tomatoes are. Simply taste and adjust the sugar if you prefer it sweeter. Start out by adding a little less sugar because you want to be able to control the sweetness. You can also use honey, agave, or granulated sugar if you prefer.
    • Make it Spicy: Feel free to add red chili pepper flakes to add some heat!
    • Use Any Tomatoes: I use large vine-ripened tomatoes, but Roma tomatoes or canned tomatoes work great too!
    • Thicken it Up: Chutney has a similar consistency to jam. In order for your chutney to thicken, just be patient because it has to cool in order to thicken! You can also mix two tablespoons of cornflour with one teaspoon of vinegar and stir into your chutney until it has thickened.
    • More Serving Ideas: Not only can you serve this with Indian dishes, but you can use it as a spread on burgers, sandwiches, or on crackers. I also love adding it to a cheese board and spreading it on toast.

    Top view of tomato chutney in a small white bowl with tomatoes and kitchen towel next to the bowl.

    Storing Leftovers

    Storing tomato chutney is easy, and you can use it again and again for as long as it lasts! Pull it out of the fridge whenever you need a spoonful. Follow my simple tips below for storing this lip-smacking condiment.

    • In the Refrigerator: Once your chutney has cooled, then you can store it in an airtight jar or container. Chutney stays fresh for up to 3 months in the fridge!

    Photo of a piece of naan bread being dipped into a bowl of tomato chutney. Tomatoes and a kitchen towel are styled next to the bowl of chutney.

    More Tomato Recipes To Enjoy

    Garden grown tomatoes are my favorite to use in recipes!  You should definitely try some of these recipes that my family loves. Gardens are the best, and I wish we were neighbors so I could share my tomatoes!

    Print

    Tomato Chutney

    Tomato chutney is a sweet and savory condiment bursting with tomato flavor, delicious spices, vinegar, and brown sugar. Best known for being the perfect pairing for Indian cuisine, tomato chutney is a great addition to curries, naan bread, and charcuterie boards.
    Course condiment
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 8
    Calories 73kcal
    Author Alyssa Rivers

    Ingredients

    • 1 tablespoon olive oil
    • 1 shallot, minced
    • 2 teaspoons garlic, minced
    • 4 large tomatoes, diced
    • 1/3 cup brown sugar
    • 1/4 cup apple cider vinegar
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon cumin
    • 1/2 teaspoon chili powder
    • 1 teaspoon salt

    Instructions

    • In a large skillet, add the olive oil, shallot, and garlic and heat over medium-high heat. Gently sauté until they begin to soften.
    • Add in the tomatoes, sugar, vinegar, ginger, cumin, chili powder, and salt. Stir until combined.
    • Simmer for 1 hour, stirring occasionally until the chutney reduces to a jammy consistency.
    • Once cooked, remove from heat and mash by hand or pulse in a food processor or blender. I lprefer chutney on the chunkier side, but feel free to make it chunky or smooth.
    • Allow to cool and serve, or store in an airtight container in the refrigerator until ready to use.

    Nutrition

    Serving: 2tablespoons | Calories: 73kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 301mg | Potassium: 252mg | Fiber: 1g | Sugar: 12g | Vitamin A: 797IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg
  • Turkey Stuffed Peppers

    Turkey Stuffed Peppers

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    Turkey stuffed peppers combine ground turkey, tons of vegetables, and pepper jack cheese into a satisfying and healthy low-carb meal. Jumpstart your healthy eating habits with these oh-so-delicious stuffed peppers!

    Even though these stuffed peppers are so healthy and low-carb, they taste like comfort food! If you’re looking for more amazing keto-friendly dinners you can whip up in a snap, try these stuffed avocados or poblano peppers!

    A fork sticking into a pepper filled with ground turkey, melted cheese, and herbs.

    Turkey Stuffed Peppers Recipe

    I’m always looking for easy meals that are packed with flavor, but finding low-carb options is a huge bonus when I’m really trying to watch what I eat. These stuffed peppers are very similar to my air fryer stuffed peppers, but that recipe uses ground beef and rice along with all the other ingredients. I do find that adding rice or quinoa to a stuffed pepper makes it more filling, but I also know a lot of people are searching for grain-free or low-carb recipes. That’s why I wanted to create a stuffed pepper recipe that was basically meat, cheese, and veggies.

    But don’t let the simplicity of these turkey stuffed peppers fool you! These little bites of heaven are filled with so much flavor! They’re cheesy and meaty with savory garlic and caramelized onion in each bite. This makes it one of my favorite things to throw together on busy weeknights! You’re going to love them. Especially if you’re looking for quick, easy, and inexpensive meals that you can work into your diet! Find more low-carb, keto-friendly meal ideas here.

    A Reader’s Review

    “I just made some Stuffed Turkey Peppers and they turned out so delicious! Thank you for creating this yummy low carb option!”

    Stacy

    Ingredients for Turkey Stuffed Peppers

    You only need a handful of simple ingredients to make these tasty stuffed peppers. This recipe is great for using up any leftover veggies you might have in the fridge. Feel free to customize your stuffing with all of your favorite mix-ins! See my tips section below for more ideas.

    • Whole Bell Peppers: Any color works! You can also use poblano peppers, mushrooms, or halved avocados as a substitute.
    • Olive Oil: Used for cooking your ground turkey.
    • Ground Turkey: I like using dark meat because it’s more flavorful, but white turkey meat works, too!
    • Yellow Onion: Adds a delicious, caramelized savory flavor to the stuffing.
    • Garlic: You really can’t go wrong with minced garlic. It packs each bite with so much flavor!
    • Zucchini: This recipe is great for using up your summer zucchini. It adds the most delicious flavor and texture to the pepper stuffing!
    • Diced Tomatoes: Add sweet flavor and make the filling saucy.
    • Salt: Enhances the overall flavor of your turkey stuffed peppers!
    • Pepper Jack Cheese: The hint of spice that pepper jack cheese has compliments the other flavors in this dish perfectly! You can also use more mild types like cheddar or mozzarella cheese.

    How to Make Turkey Stuffed Peppers

    This recipe is so quick and easy! Ground turkey stuffed peppers are perfect for meal planning and great to pack in work lunches throughout the week! Since it’s packed with protein and low in carbs, it’s a lunch that you can feel great about eating.

    1. Prepare Peppers: To prepare the peppers, slice the tops off and remove any veins or seeds inside. Do not discard tops as you will use any remaining pepper attached to the stem.
    2. Pre-Bake: Add peppers to a casserole or baking dish, fill with about ½ inch of water, cover with aluminum foil, and bake in a 425 F oven for 20 minutes in order to steam, or parbake, the peppers until they become tender.
    3. Cook Filling: While the peppers are steaming, cook the ground turkey, onion, garlic, and any remaining pepper from the stem piece (dice in a large saute pan over medium-high heat until the meat is crumbly, about 10-15 minutes. Add the diced zucchini and allow to cook for 1-2 minutes. Stir in the tomatoes. Add salt to taste. Remove from heat.
    4. Fill Peppers: Once peppers are done, remove from oven, discard water, and return peppers to casserole dish. Fill each pepper cavity with the ground turkey mixture until all of the peppers have been evenly filled. Top with pepper jack cheese. If making ahead, store in airtight container in the refrigerator until ready to heat and serve.
    5. Heat and Serve: Return peppers to oven and cook until heated through and cheese has melted. This should only take a few minutes.
    6-photo collage of turkey being browned and seasoned, then added to peppers and topped with a slice of cheese.

    Tips and Variations

    Dishes like these are great because you can customize them with all of your favorite fillings, seasonings, and spices! I’ve added a few of my favorite tips and variations below to get you started.

    • Using Different Meat: I prefer to use ground dark meat turkey because it has more flavor, but you can also use ground white meat. Instead of using ground meat at all, you can also use diced cooked turkey and add it to the mixture after the vegetables have sauteed for a bit. That would be a great option if you’re looking for a post-holiday leftover turkey recipe. Similarly, you can swap in other things you have on hand! Ground beef, sausage, or even shredded chicken work just as well.
    • Add More Vegetables: You can also change up the vegetables you add to your stuffed peppers. Instead of tomatoes you could add some baked butternut squash and sage – both of which go fantastic with turkey.
    • Extra Seasonings: One of my favorite ways to customize the flavor of my turkey filling is to add in different seasonings! Taco seasoning, Cajun seasoning, blackened seasoning, and chili seasoning are just a few of my many favorites in rotation.

    How Long Do Leftover Stuffed Peppers Last?

    Make sure you keep your leftovers- turkey stuffed peppers make great lunches for you and the kids!

    • In the Refrigerator: Store any leftover turkey stuffed peppers in an airtight container for up to 4 days.
    • In the Freezer: While I don’t recommend freezing the bell peppers themselves, you can freeze the stuffing in a freezer bag for 2-3 months. Thaw in the fridge overnight before reheating.
    • Reheating: You can reheat your leftover peppers in the oven at 350 degrees F for 10-15 minutes or until warmed through. You can also pop them in the air fryer for 2-3 minutes at 360 degrees F.

    Closeup of 4 turkey and cheese stuffed peppers.

    More Healthy and Delicious Stuffed Pepper Recipes

    There’s something about stuffed peppers that is just so addictive. The crunch of the pepper combined with melty cheese and perfectly seasoned meat is the absolute best! I’ve rounded up a few more easy and delicious stuffed pepper recipes that you’ve got to add to your dinner lineup! The whole family is going to love them.

    • To prepare the peppers, slice the tops off and remove any veins or seeds inside. Do not discard tops as you will use any remaining pepper attached to the stem.

    • Add peppers to a casserole dish, fill with about ½ inch of water, cover with aluminum foil, and bake in a 425 F oven for 20 minutes in order to steam, or parbake, the peppers.

    • While the peppers are steaming, cook the ground turkey, onion, garlic, and any remaining pepper from the stem piece (dicein a large saute pan over medium high heat until the meat is crumbly, about 10-15 minutes. Add the diced zucchini and allow to cook for 1-2 minutes. Stir in the tomatoes. Add salt to taste. Remove from heat.

    • Once peppers are done, remove from oven, discard water, and return peppers to casserole dish. Fill each pepper cavity with the ground turkey filling until all of the peppers have been evenly filled. Top with pepper jack cheese. If making ahead, store in airtight container in the refrigerator until ready to heat and serve.

    • Return peppers to oven and cook until heated through and cheese has melted. This should only take a few minutes.

    Originally posted on January 18, 2019
    Updated on September 2, 2022

    Serves: 4

    Calories332kcal (17%)Carbohydrates15g (5%)Protein36g (72%)Fat15g (23%)Saturated Fat6g (30%)Cholesterol87mg (29%)Sodium373mg (16%)Potassium956mg (27%)Fiber4g (16%)Sugar9g (10%)Vitamin A4192IU (84%)Vitamin C172mg (208%)Calcium265mg (27%)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 Dinner, Main Course

    Cuisine American, Mexican

  • Strawberry Chicken Salad with Strawberry Balsamic Dressing

    Strawberry Chicken Salad with Strawberry Balsamic Dressing

    This strawberry chicken salad is filled with fresh fruit, goat cheese, almonds, and chicken and makes my mouth water just thinking about it! The strawberry balsamic dressing gives it the perfect flavor and takes this salad over the top!

    If you love a good salad, then I have a few others that you MUST try! Check out this Broccoli Apple Salad, this delicious Asparagus Salad with Lemon Vinaigrette, or even this delicious Strawberry Cheesecake Dessert Salad. There is a recipe for any occasion!

    The top view of a bowl of strawberry chicken salad with strawberry balsamic dressing.

    Strawberry Chicken Salad Recipe

    It really is no secret at all that I love a good salad. It has helped me to keep a healthy diet and maintain the goals that I made at the beginning of the year. This salad checks all of the boxes. It’s healthy, delicious, and filled with fruits, veggies, and protein! I decided to top it off with a sweet strawberry balsamic dressing. It was the perfect finishing touch to this salad.

    Not only does this salad knock it out of the park with its deliciousness, but it also is so easy to make!! I like to prepare my chicken ahead of time (try making it in your instant pot with this recipe) and then I can keep that in my fridge for a few recipes throughout the week!

    Ingredients in Strawberry Chicken Salad

    These ingredients are simple and easy! The best part about a salad is that you can change up the ingredients every time and make it different. My kids don’t like everything that I put into it so this is a great way to help them pick and choose what they like. Check out the recipe card at the bottom of the post for exact measurements.

    Salad

    • Cooked Chicken: I like to use grilled chicken or buy a rotisserie chicken from Costco to make this part super easy!
    • Romaine: I like using this as the base of the salad but spinach nor arugula work great too.
    • Strawberries: Always use fresh strawberries in a salad!
    • Dried Cranberries: These add in such a delightful taste and texture.
    • Red Onion: I like to use red onion because it’s the onion that tastes the best when it’s raw.
    • Goat Cheese: If you don’t like goat cheese then you can use feta cheese for this strawberry chicken salad instead.
    • Almonds: I used sliced or slivered almonds for this salad.

    Strawberry Balsamic Dressing

    • Strawberries: You can use fresh or frozen strawberries for this recipe.
    • Balsamic Vinegar: This brings in a fantastic savory flavor to the dressing.
    • Extra-Virgin Olive Oil: This is a must!
    • Dijon Mustard: I know, this sounds interesting but trust me, you don’t want to leave it out!
    • Garlic: You can mince up fresh garlic cloves or use the minced garlic from your fridge!
    • Salt and Pepper: These will enhance all of the flavors in the dressing for this strawberry chicken salad.

    Let’s Make a Strawberry Chicken Salad!

    This strawberry chicken salad is so delicious that you will want to serve it for every meal! It’s a great one to prepare all of your ingredients ahead of time and then toss them together when you are ready to eat!

    1. Blend: In a food processor or blender, pulse the strawberries, balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper until smooth. Set aside.
    2. Toss and Drizzle: In a large bowl toss the chicken, romaine, strawberries, dried cranberries, red onion, goat cheese, and sliced almonds. Then, toss with dressing or drizzle on top of served portions.
    2 pictures showing how to make the dressing and 2 pictures showing all of the ingredients for the salad in glass bowls.

    Variations

    Change up this strawberry chicken salad and make it perfect just for you! Here are some tips on what you can substitute and how you can change things up.

    • Nuts: You don’t have to use almonds for this recipe! Try using pecans or walnuts instead. They will give off that same great crunch with a slightly different taste.
    • Dressing: You can easily change this up by using a lemon vinaigrette or a delicious poppyseed dressing.
    • Mix-Ins: Try adding some raisins, and some mandarin oranges. Different berries are delicious too! Try adding some raspberries, blackberries or blueberries to the mix!

    Strawberry vinaigrette being drizzled over the top of a salad.

    Make it Ahead of Time

    This strawberry chicken salad tastes best when you add the dressing to it right before you serve it (so the ingredients don’t get soggy). However, I like to chop everything up beforehand and store them in my fridge in separate containers. Then, I can toss everything together and drizzle the dressing on whenever I am ready to eat!

    A close up of strawberry chicken salad with a wooden spoon in the bowl.

    More Delicious Strawberry Salads

    There are so many different kinds of salads that use strawberries! They are mixed with greens, pasta or even creamy cool whip (my personal favorite)! Try them all. They go with just about. any meal and they will definitely get gobbled up!

    Print

    Strawberry Chicken Salad with Strawberry Balsamic Dressing

    This strawberry chicken salad is filled with fresh fruit, goat cheese, almonds, and chicken and makes my mouth water just thinking about it! The strawberry balsamic dressing gives it the perfect flavor and takes this salad over the top! 
    Course Salad
    Cuisine American
    Keyword chicken salad, salad recipe, strawberry chicken salad
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6 Servings
    Calories 291kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 2 cups cooked chicken chopped
    • 4 cups romaine chopped
    • 2 cups strawberries chopped
    • 1/2 cup dried cranberries
    • 1/4 cup red onion sliced
    • 1/4 cup goat cheese crumbled
    • 1/4 cup almonds sliced

    Strawberry Balsamic Dressing

    • 1 cup strawberries
    • 1/4 cup balsamic vinegar
    • 1/4 cup extra-virgin olive oil
    • 1 tbsp Dijon mustard
    • 1 clove garlic minced
    • 1/4 tsp salt
    • 1/4 tsp pepper

    Instructions

    • In a food processor or blender, pulse the strawberries, balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper until smooth. Set aside.
    • In a large bowl toss the chicken, romaine, strawberries, dried cranberries, red onion, goat cheese, and sliced almonds. Toss with dressing or drizzle on top of served portions.

    Notes

    Originally Posted on May 25, 2015

    Updated on September 2, 2022

    Nutrition

    Calories: 291kcal | Carbohydrates: 19g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 39mg | Sodium: 201mg | Potassium: 374mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2857IU | Vitamin C: 44mg | Calcium: 65mg | Iron: 2mg
  • How To Blind Bake a Pie Crust

    How To Blind Bake a Pie Crust

    A par-bake pie crust on a gray surface next to a tea towel

    If you have been wondering how to blind-bake a pie crust, you are in the right place! This pie crust is the perfect solution to any pie that you need a baked pie crust for (I’m looking at you, cream pies)! It’s perfectly flaky and delicious!

    You can use this delicious pie crust for so many different pies. And since the holidays are just around the corner, this is a great recipe to have on hand! Try using this with this delicious Banana Cream Pie, this Perfect Coconut Cream Pie, or this delicious Key Lime Pie!

    A par-bake pie crust on a gray surface next to a tea towel

    What is Blind-Baking?

    Whether you’re using a premade or homemade pie crust, blind baking is going to ensure it doesn’t end up soggy. It’s a simple step that will take your homemade pies to the next level. By now, you’ve probably seen the term blind baking (also known as par-baking) scattered throughout pie recipes. This technique is used for baking a pie crust either partially or completely before any filling is added. As simple as it may seem, it’s a crucial step in making sure your pie crust is everything it should be; golden, flaky, and delicious as opposed to soggy and/or undercooked.

    Don’t let blind baking intimidate you. It’s actually really easy! First, determine whether the kind of pie you’re making requires a partial or full-blind bake. (I’ll tell you the difference below!) From there, all you need is some parchment paper, a pie dish, and either beans or pie weights to start the process!

    Do I Need a Full or Partial Bake?

    • Full Blind Bake: You’ll want to completely bake your pie crust if you’re using a filling that isn’t cooked or needs time to chill and set. This includes most cream-based pies such as coconut cream, banana cream, key lime, etc. A full-blind bake requires a longer cooking time.
    • Partial Bake: A partial bake is suitable for pies with a filling that is cooked in the crust. This includes things like fruit pies (apple, berry, cherry, peach, etc.) and quiches. A partial blind bake requires a shorter cooking time.

    Pie Crust Ingredients

    This list of ingredients is so short, and I bet that you already have everything on hand that you need to start baking your pie crust! Check out the recipe card at the bottom of the post for exact measurements.

    • Pie Crust: You can buy a pre-made crust from the store or make your own using my grandma’s recipe!
    • Parchment Paper: You will use this so that the pie weights (or beans) don’t stick to the uncooked crust)
    • Pie Weights: These are to hold the pie crust down while it bakes. You can use uncooked, dried beans if you don’t have any pie weights!

    How to Blind Bake a Pie Crust

    Now that you’re familiar with the process, here are step-by-step instructions on how to get that perfectly golden, flaky pie crust!

    1. Preheat: Preheat the oven to 425 degrees Fahrenheit and place the rack in the lower third of the oven.
    2. Prep Crust: Using either a premade or homemade pie crust, roll out the pie dough and transfer it to a pie dish. You can then crimp the edge as desired. Prick (dock) the bottom of the crust a handful of times with a fork. Chill the crust in the freezer for 15-20 minutes.
    3. Remove from Freezer: After your crust has chilled, remove it from the freezer. Then, line the center with parchment paper, making sure the parchment goes up the sides.
    4. Add Pie Weights: Fill the parchment with ceramic pie weights. You may also use uncooked beans if you don’t have pie weights.
    5. Bake: Bake for 15 minutes, until the edges of the crust, begin to brown. Carefully remove the crust from the oven and lift the parchment and pie weights out of the crust. Transfer the hot weights to a plate to cool. *Note: Stop here if you are only partially baking your crust.
    6. Cook Until Golden Brown: Place the crust back in the oven and bake for 5-8 minutes, until the bottom of the pie crust is golden brown and cooked through.
    7. Cool and add Filling: Remove the pie crust from the oven and let cool completely before adding the filling of your choice.
    6-photo collage of pie crust ingredients being mixed together and then par-baked using pie weights.

    Using Pie Weights

    If you want your pie crust to retain its shape, I highly recommend using some sort of pie weight. I used traditional pie weights, but you can use other substitutes such as uncooked beans, uncooked rice, or a pie plate in the center. You just want it to be heavy enough that it will keep the sides of your pie from shrinking down and the bottom from puffing up. Regardless of what you use, just make sure the weight is evenly distributed.

    Extra Tips and Tricks

    Here are a few extra tips to keep in mind as you par-bake your favorite pie crust recipe!

    • Chill the Dough: Chill the crust before baking to allow the fat in the dough to harden. This will help the crust maintain its shape as it bakes.
    • What Does it Mean to “Dock” Your Pie? Docking is a simple technique where you prick the bottom of your pie crust with a fork before you bake it. The little holes allow steam to escape so that the bottom of the crust doesn’t puff up. Some people swear by this alone to help their pie crusts retain their shape during the baking process, but I like to use it in tandem with pie weights to keep any puffing or shrinking from happening. A combination of docking and pie weights is the best way to get that picture-perfect pie crust
    • Use Parchment Paper: I recommend using parchment paper instead of aluminum foil. Foil tends to stick to the dough of the crust, which means you can risk pulling it up and creating a hole in the bottom when it’s time to remove the weights. Using parchment paper will help keep this from happening. 
    • Using Beans as Pie Weights: Uncooked beans are inexpensive and readily available in most grocery stores, and they make perfect pie weights! Use enough beans to fill the crust about halfway. Let them cool completely before placing them in an airtight container. The same beans can be used over and over.
    • Let Your Crust Cool Completely: Let the crust cool completely before adding your filling. This will allow it to release any steam or heat that might be trapped by a filling, which can end up resulting in a soggy crust.

    Pricking holes in the bottom of a pie crust using a fork.

    How Long Will My Par-Baked Pie Crust Last?

    Baked and unfilled pie crusts can be stored at room temperature for 5-7 days, though they are best filled and used within the first 2-3 days. They may start to get a little soft if they sit for too long. 

    • At Room Temperature: Let the crust cool completely before placing it in an airtight container. Use within three days.

    Delicious Pie Ideas

    Now that you’re a blind baking pro, here are a few pie recipes to try out with that golden, tasty crust! Whether you want something light and fruity or creamy and indulgent, I’ve got you covered. For all of my fellow pie lovers out there, find my full list of recipes here!

    A par-bake pie crust on a gray surface next to a tea towel

    Print

    How to Blind Bake a Pie Crust

    If you have been wondering how to blind-bake a pie crust, you are in the right place! This pie crust is the perfect solution to any pie that you need a baked pie crust for (I'm looking at you, cream pies)! It's perfectly flaky and delicious!
    Course Dessert
    Cuisine American
    Keyword how to blind bake a pie crust
    Prep Time 15 minutes
    Cook Time 8 minutes
    Chill 15 minutes
    Total Time 38 minutes
    Servings 1 Pie Crust
    Calories 777kcal
    Author Alyssa Rivers

    Ingredients

    • 1 Pie Crust
    • Parchment Paper
    • Pie Weights or uncooked beans

    Instructions

    • Preheat the oven to 425℉ and place the rack in the lower third of the oven.
    • Roll out the pie crust and transfer to a pie dish, crimping the edge as desired. Prick the bottom of the crust a handful of times with a fork. Chill the crust in the freezer for 15-20 minutes.
    • Once the crust is chilled, remove from the freezer and line the center with parchment paper making sure the parchment goes up the sides.
    • Fill the parchment with ceramic pie weights. You may also use uncooked beans if you don’t have pie weights.
    • Bake for 15 minutes, until the edges of the crust begin to brown. Carefully remove the crust from the oven and lift the parchment and pie weights out of the crust. Transfer the hot weights to a plate to cool.
    • Place the crust back in the oven and bake for 5-8 minutes, until the bottom is golden brown and cooked through.
    • Remove the pie crust from the oven and let cool completely before adding the filling of your choice.

    Nutrition

    Serving: 8g | Calories: 777kcal | Carbohydrates: 83g | Protein: 10g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 695mg | Potassium: 165mg | Fiber: 4g | Vitamin A: 2IU | Calcium: 32mg | Iron: 4mg
  • Strawberry Cobbler

    Strawberry Cobbler

    This easy-to-make strawberry cobbler is loaded up with fresh strawberries and topped with a sweet vanilla cake. It’s a crisp crust on the outside and is soft and buttery on the inside. Top with some vanilla ice cream for the ultimate treat!

    If you like this strawberry cobbler recipe, then make sure you check out some more delicious strawberry recipes like this strawberry tart, this yummy strawberry galette, and also this strawberry rhubarb pie.

    The top view of strawberry cobbler in a bowl with a scoop of vanilla ice cream.

    What is a Cobbler?

    A cobbler is a dessert that has fresh fruit and a biscuit-like topping. Since you drop the biscuit dough on top of the fruit, it gives a cobbled appearance when it’s done baking. I like to use a ¼ measuring cup and just spoon the batter on top of the fruit. Strawberries are my all-time favorite fruit. So this strawberry cobbler is one of my favorite things to make every year!

    This strawberry cobbler comes together quickly and easily too. The strawberries are mixed with some lemon juice, cornstarch, and a bit of sugar which creates that wonderful strawberry sauce on the bottom of the dish. And the biscuit topping is my all-time favorite. It’s more of a cake than a biscuit. It’s so soft and buttery inside, but it still gets that crisp crust on the outside like a biscuit.

    Ingredients in Fresh Strawberry Cobbler

    If you have strawberries on hand, then this is a MUST-MAKE recipe! It’s so delicious and the perfect dessert for any occasion! Check out the recipe card at the bottom of the post for exact measurements.

    Strawberry Filling

    • Strawberries: I use fresh strawberries so that I can get a brighter taste.
    • Sugar: This sweetens up the strawberries.
    • Cornstarch: This will thicken up the filling.
    • Lemon Juice: You can use fresh lemon juice or lemon juice from a bottle. Whichever you prefer.

    Topping

    • Sugar: I love the sweet flavor that the sugar adds to the topping.
    • Flour: I used all-purpose flour for this recipe.
    • Salt: This enhances all of the flavors in the topping.
    • Baking Powder: This makes the cobbler light and soft.
    • Vanilla Extract: A splash of vanilla adds in some great flavor.
    • Milk: I used one percent milk, but you can use whatever you have on hand.
    • Butter: I used unsalted butter in this recipe.

    How to Make Strawberry Cobbler

    Cobblers can be made with so many different fruits, but this strawberry cobbler is definitely a favorite of mine. It’s a great recipe for the end of summer going into fall. Then you can start making peach and apple cobblers!

    1. Prep: Preheat the oven to 375 degrees Fahrenheit.
    2. Make Strawberry Mixture: Add the diced strawberries to a two-quart ceramic baking dish or a deep pie dish. Then, add the sugar, cornstarch, and lemon juice. Stir to coat the strawberries in the mixture. Let sit while preparing the cake topping.
    3. Combine: In a large bowl, add the sugar, flour, salt, and baking powder. Stir to combine.
    4. Pour: Pour in the milk, vanilla extract, and melted butter.
    5. Spoon Batter: Spoon the batter over the top of the strawberries.
    6. Bake: Bake at 375 degrees Fahrenheit for 35 minutes until the top is crispy and golden brown.
    7. Top and Serve: Serve cobbler warm or room temperature. Top with a scoop of vanilla ice cream or whip cream for a special treat!
    4 pictures showing how to make the strawberry mixture and then add the dough on top.

    Can I Use Frozen Strawberries?

    Absolutely! Just set the strawberries in the fridge overnight to let them thaw before using them for this strawberry cobbler. If you have a ton of fresh berries on hand now, you can always freeze them and use them later to make this yummy recipe! Then you can bake this all year long.

    Strawberry cobbler in a baking dish with a large spoon scooping some out.

    How to Store Strawberry Cobbler

    This dessert makes delicious leftovers! You can eat it warm or cold and enjoy it for a few days afterward. That is if you can make it last that long!

    • In the Refrigerator: Let the cobbler cool, and then place it in an airtight container. Store it in your fridge, and it will last for about 4-5 days.
    • To Reheat: When you are ready to eat it, you can eat it cold, or you can cover it will foil and then reheat it in the oven at 325 degrees for about 10-20 minutes, or until heated through!

    The top view of strawberry cobbler in a bowl with a spoon and some vanilla ice cream.

    More Cobbler Recipes to Try

    Once you are done with this strawberry cobbler, you must try out some others using different fruits. Then, you can make a cobbler no matter which fruit is in season! They are all delicious… I don’t know how you could pick a favorite!

    Print

    Strawberry Cobbler

    This easy-to-make strawberry cobbler is loaded up with fresh strawberries and topped with a sweet vanilla cake. It's a crisp crust on the outside and is soft and buttery on the inside. Top with some vanilla ice cream for the ultimate treat!
    Course Dessert
    Cuisine American
    Keyword strawberry cobbler
    Prep Time 10 minutes
    Cook Time 35 minutes
    Servings 6
    Calories 323kcal
    Author Alyssa Rivers

    Ingredients

    Strawberry Filling

    • 1 lb strawberries diced
    • 1/2 cup sugar
    • 1 teaspoon cornstarch
    • 1 teaspoon lemon juice

    Topping

    • 1/2 cup sugar
    • 1 cup all purpose flour
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 1 tablespoon vanilla extract
    • 3/4 cup milk
    • 4 tablespoons butter melted

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit.
    • Add the diced strawberries to a two-quart ceramic baking dish or a deep pie dish. Then, add the sugar, cornstarch, and lemon juice. Stir to coat the strawberries in the mixture. Let sit while preparing the cake topping.
    • In a medium size mixing bowl, add the sugar, flour, salt, and baking powder. Stir to combine.
    • Pour in the milk, vanilla extract, and melted butter.
    • Spoon the batter over the top of the strawberries.
    • Bake at 375 degrees Fahrenheit for 35 minutes until the top is crispy and golden brown.
    • Serve cobbler warm or room temperature. Top with ice cream for a special treat!

    Notes

    Originally Posted on July 20, 2018

    Updated on September 1, 2022

    Nutrition

    Calories: 323kcal | Carbohydrates: 58g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 269mg | Potassium: 393mg | Fiber: 2g | Sugar: 39g | Vitamin A: 292IU | Vitamin C: 45mg | Calcium: 142mg | Iron: 1mg
  • Banana Cream Pie

    Banana Cream Pie

    A classic dessert, made with a creamy vanilla bean and banana custard filling! This banana cream pie recipe is foolproof and ready to please a crowd!

    There’s nothing quite as luscious or indulgent as homemade pie! For more creamy deliciousness, try this perfect coconut cream pie, key lime pie, or sweet potato pie!

    Top-down view of a whole banana cream pie.

    Homemade Banana Cream Pie Recipe

    You guys know I love a good pie. It’s the perfect way to end a meal, whether it’s a holiday or not! Having pies for dessert was a pretty common occurrence at our house growing up. (My grandma taught us well! I use her homemade pie crust recipe for everything!) Aside from cherry pie, banana cream was one of our absolute favorites! I still love it to this day and have to snag a piece whenever I see it at a potluck.

    There’s just something about the natural sweetness of banana combined with a silky, custard filling that makes it so addictive. If you’ve been looking for a foolproof banana cream pie recipe, this is it! A golden, flaky crust filled with banana and vanilla bean custard, then topped with dollops of whipped cream and sliced bananas! It doesn’t get any better than this. If you’re as much of a fan of homemade pies as I am, I’m sure you’ll love my other pie recipes as well! Find my full list here!

    Ingredients for Banana Cream Pie

    This banana cream pie recipe uses a lot of standard baking ingredients, so you’ll likely have most (if not all) of them ready to go! You can find measurements for each ingredient below in the recipe card.

    • Unbaked Pie Crust: Feel free to use a store-bought crust for easy prep! If you’re feeling ambitious, try making your own pie crust from scratch! It’s really not as difficult as it seems. My grandma’s recipe is tried and true and turns out golden and flaky every time. You can find the full recipe here!
    • Granulated Sugar: Helps to sweeten the pie filling.
    • Cornstarch: Cornstarch helps give your filling structure so it doesn’t spill out when cut into slices.
    • Salt: Enhances the overall flavor of your pie!
    • Whole Milk: The high-fat content of whole milk is what’s going to make your filling extra creamy and decadent.
    • Egg Yolks: Needed for the custard-like banana cream filling. It makes it silky smooth!
    • Unsalted Butter: Adds rich flavor and a creamy texture!
    • Vanilla Extract and Vanilla Bean Paste: I like to add both for sweet, complex flavor.
    • Sliced Bananas: You’ll add these both on top for a garnish and in between layers of the custard filling.
    • Whipped Cream: The perfect finishing touch!

    How to Make the Best Banana Cream Pie

    This pie needs plenty of time to chill and set, so be sure you don’t make it last minute! Banana cream pie is perfect for making ahead to take some stress off of preparing dinner!

    1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit.
    2. Prepare Pie Dough: Place the pie dough into a 9-inch pie pan. Prick the bottom of the dough with a fork and chill in the freezer for 10-15 minutes.
    3. Blind Bake Crust: Once chilled, line the center of the pie crust with parchment paper and fill with ceramic pie weights or uncooked beans. Bake for 15 minutes so the shape of the crust sets before removing the parchment paper and pie weights. Bake the empty crust for about 15 additional minutes, or until the whole crust is nicely golden brown. Set aside to cool completely.
    4. Mix Custard Ingredients Together: Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
    5. Whisk: Heat over medium, whisking constantly until the mixture thickens and bubbles, which can take 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes, still whisking constantly.
    6. Mix in Remaining Ingredients: Remove from the heat and whisk in the butter one piece at a time. Whisk in the vanilla and vanilla bean paste. Immediately pour half the mixture into the bottom of the cooled pie crust and smooth.
    7. Layer: Place enough sliced banana over the bottom layer of filling until it’s fully covered. Pour the remaining filling over the top of the bananas and smooth. Cover the hot filling with plastic wrap, making sure the plastic wrap makes contact with all of the filling so it doesn’t form a film over the top as it cools.
    8. Chill: Chill the pie in the fridge for 4 hours, or overnight.
    9. Add Toppings: Before serving, top with whipped cream and additional sliced bananas as desired.
    6-photo collage of crust being prebaked and pie filling prepared.

    Tips and Variations

    These are a few extra ways you can customize your banana cream pie to your liking. I’ve added some extra topping ideas as well!

    • Graham Cracker Crust: If you don’t want to use a pie crust, a graham cracker crust is a great choice, too! It adds a mouthwatering nutty flavor to banana cream pie. Simply blend the crackers in a food processor until a fine powder is formed, mix with a little melted butter, and then press into your pan! Just like a normal pie crust, you’ll want to prebake your graham cracker crust for about 10 minutes before adding your banana cream filling. Note: You can also use Nilla Wafers or Biscoff cookies!
    • Use Ripe Bananas: This recipe works best with tender bananas, so avoid any that are too green!
    • More Toppings: Want to take your banana cream pie to the next level? Try adding a drizzle of caramel sauce for the ultimate indulgent treat. Almond slivers or macadamia nuts are a great addition too and add the best texture!

    Picking up a slice of pie with a cake spatula.

    Storing Leftover Pie

    When I get a late-night craving for something sweet, finding homemade pie in the fridge is the BEST. Especially when it’s this luscious banana cream! Here’s how to keep your pie tasting fresh and delicious after you’ve made it!

    • In the Refrigerator: Store leftover banana cream pie in an airtight container or loosely covered in plastic wrap for up to 4 days.

    Closeup of a banana cream pie slice with a bite taken out of it.

    More Creamy and Delicious Pie Recipes

    Fruit pies will forever have a place in my heart, but sometimes you need something creamy and decadent. If you want a dessert that will have everyone coming back for seconds, these are a few must-try recipes! I love them and I know you will too! They’re so easy to put together and a crowd pleaser every time.

    Print

    Banana Cream Pie

    A classic dessert, made with a creamy vanilla bean and banana custard filling! This banana cream pie recipe is foolproof and ready to please a crowd!
    Course Dessert
    Cuisine American
    Keyword banana cream pie recipe
    Prep Time 40 minutes
    Cook Time 30 minutes
    Chill Time 4 hours
    Total Time 5 hours 10 minutes
    Servings 6 Servings
    Calories 1849kcal
    Author Alyssa Rivers

    Ingredients

    • 1 9- inch unbaked pie crust homemade or store bought
    • 1 cup granulated sugar
    • ¼ cup cornstarch
    • ½ teaspoon salt
    • 2 ¼ cup whole milk
    • 4 large egg yolks
    • 3 tablespoons unsalted butter cut into 6 pieces
    • 1 ½ teaspoon vanilla extract
    • ¼ teaspoon vanilla bean paste
    • 1-2 bananas sliced
    • Whipped cream for topping

    Instructions

    • Preheat the oven to 425℉.
    • Place the pie dough into a 9-inch pie pan. Prick the bottom of the dough with a fork and chill in the freezer for 10-15 minutes.
    • Once chilled, line the center of the pie crust with parchment paper and fill with ceramic pie weights or uncooked beans. Bake for 15 minutes so the shape of the crust sets before removing the parchment paper and pie weights. Bake the empty crust for about 15 additional minutes, or until the whole crust is nicely golden brown. Set aside to cool completely.
    • Filling
    • Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
    • Heat over medium, whisking constantly until the mixture thickens and bubbles, which can take 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes, still whisking constantly.
    • Remove from the heat and whisk in the butter one piece at a time. Whisk in the vanilla and vanilla bean paste. Immediately pour half the mixture into the bottom of the cooled pie crust and smooth.
    • Place enough sliced banana over the bottom layer of filling until it’s fully covered. Pour the remaining filling over the top of the bananas and smooth. Cover the hot filling with plastic wrap, making sure the plastic wrap makes contact with all of the filling so it doesn’t form a film over the top as it cools.
    • Chill the pie in the fridge for 4 hours, or overnight.
    • Before serving, top with whipped cream and additional sliced bananas as desired.

    Nutrition

    Calories: 1849kcal | Carbohydrates: 210g | Protein: 26g | Fat: 100g | Saturated Fat: 34g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 44g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 1600mg | Potassium: 555mg | Fiber: 9g | Sugar: 41g | Vitamin A: 544IU | Vitamin C: 2mg | Calcium: 199mg | Iron: 9mg
  • Honey Chipotle Wings

    Honey Chipotle Wings

    Honey chipotle wings are sweet and spicy and pack a punch of flavor! You will definitely want to serve them as an appetizer on any game day, and they will be the hit of the party!

    Wings are the perfect appetizer for any party. The guests go crazy over them; my family loves them… They are just the best! Try out some more of my favorites like these Thai glazed chicken wings, these parmesan garlic wings, or these amazing and crispy air fryer chicken wings. Whether you like sweet or spicy, I have something for everyone!

    A platter of honey chipotle wings with some ranch dipping sauce.

    Honey Chipotle Wings Recipe

    The very first question that I always get asked when it comes to wings is, “Are they spicy”? People either want to know because they don’t like heat or they loooove the heat. These honey chipotle wings fall into the middle category. Chipotle is spicy on its own, but when you combine it with honey using this sauce, then it tempers that heat just a bit.

    Chipotle peppers come in a can of adobo sauce which tempers the flavor a bit. The peppers can carry a bit of heat on their own, but when you mix them with the honey and the brown sugar in the sauce, then you have (what I think) the perfect combo that satisfies just about anyone. Plus, these wings are super easy to make! So whip up a batch or two and serve them with some ranch or blue cheese dressing at your next game-day party. Your guests won’t stop raving about them!

    Ingredients in Honey Chipotle Wings

    Are you ready to find out how easy this recipe is? It just requires six ingredients! It doesn’t get much easier than that! Check out the recipe card at the bottom of the post for exact ingredient measurements.

    • Wings: Pat them dry with a paper towel
    • Baking Powder: This helps get that crispy coating on the outside.
    • Garlic Powder: I can’t resist adding in some garlic powder whenever I can!
    • Salt and Pepper: These will enhance the flavors in the recipe.
    • Honey Chipotle Sauce: You can buy this at the store or make it at home using this super easy recipe!

    Let’s Make Some Wings!

    These honey chipotle wings take about 5 minutes to prepare, and then the rest of the time is spent cooking! They will be your new go-to appetizer for any occasion.

    1. Prep: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray. 
    2. Shake to Coat: In a ziplock bag, add the wings. Add the baking powder, garlic powder, salt, and pepper and shake to coat evenly. Place them on your prepared baking sheet.
    3. Make the Sauce: Prepare your honey chipotle sauce.
    4. Bake: Bake in the preheated oven for 45-50 minutes or until crispy and no longer pink.
    5. Toss and Serve: Toss the wings in honey chipotle sauce or brush with a basting brush and serve.
    4 pictures showing how to coat the wings, add them to a baking sheets and then add on the honey chipotle sauce.

    Whole Wings vs Drumettes and Wingettes

    These honey chipotle wings are so delicious! But if you haven’t cooked wings before then, you may not know how to buy them! Here are a few tips on what these words mean so you know exactly what to look for when you go to buy them at your grocery store.

    • Drumette and Wingette: These are the “trimmed” and broken down parts of the whole wing. This is the easiest way to buy them because they are ready to cook as soon as you remove them from the package!
    • Whole Wings: You can buy your wings whole, which is the cheaper way to buy them. BUT… it takes a lot of work to break them down and trim them up to be drumettes and wingettes. I always think it’s worth it to pay a little bit more to have them ready to cook.

    A platter of wings with one being dipped into ranch dressing.

    How to Store and Reheat Leftover Wings

    You probably won’t have any extra honey chipotle wings leftover from this recipe, but if you do, then you can easily store and reheat them for later!

    • In the Fridge: Once your wings have cooled, then you can store them in your fridge for a couple of days in an airtight container.
    • To Reheat: Reheat them in the oven at 325 degrees for about 10 minutes, or you can reheat them in the air fryer at 350 degrees for 2-3 minutes (or until they are warmed through). Make sure not to overlap them in the air fryer, or they won’t get crispy.

    A close up of a wing being dipped into ranch dressing.

    More Delicious Wing Recipes

    Wings come in all different flavors which makes that lucky for you because you can have them over and over again and not get sick of them! Here are a few ideas for you to try out. They are all so delicious!

    Print

    Honey Chipotle Wings

    Honey chipotle wings are sweet and spicy and pack a punch of flavor! You will definitely want to serve them as an appetizer on any game day, and they will be the hit of the party! 
    Course Appetizer
    Cuisine American
    Keyword easy, honey chipotle wings
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Servings 8
    Calories 275kcal
    Author Alyssa Rivers

    Ingredients

    • 4 pounds wings patted dry with a paper towel
    • 1 Tablespoon baking powder
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • honey chipotle sauce

    Instructions

    • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray.
    • In a ziplock bag, add the wings. Add the baking powder, garlic powder, salt, and pepper and shake to coat evenly. Place them on your prepared baking sheet.
    • Prepare your honey chipotle sauce.
    • Bake in the preheated oven for 45-50 minutes or until crispy and no longer pink.
    • Toss the wings in honey chipotle sauce and serve.

    Nutrition

    Calories: 275kcal | Carbohydrates: 1g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 382mg | Potassium: 348mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
  • Roasted Tomato Salsa (Salsa Tatemada)

    Roasted Tomato Salsa (Salsa Tatemada)

    Prepare for the best salsa of your life! This roasted tomato salsa is the best combination of smoky, sweet, and spicy! You’ll be hooked after one dip.

    There’s nothing I love snacking on more than chips and dip. And out of the bunch, salsa and guacamole are easily my favorites! Once you try this roasted tomato salsa, you’ve got to try out my classic guacamole, slow cooker salsa, and peach salsa too!

    Closeup of a chip being dipped in roasted tomato salsa.

    Salsa Tatemada Recipe

    I’m not exaggerating at all when I say that this is the BEST salsa that I have ever tried. This roasted tomato salsa recipe is inspired by the salsa tatemada made fresh at Flora Farms in San Jose del Cabo, Mexico. My team and I had the pleasure of visiting Flora Farms and learning all of the best techniques for making some truly knockout salsa! I’m going to share all of the best tips and tricks with you today! I know you’ll love the salsa you create just as much as we did! You really can’t go wrong with the smoky-sweet flavor of roasted tomato combined with onions, garlic, and jalapeno.

    Now, if you really want the full experience here you’re going to want to invest in a molcajete if you don’t already have one. A molcajete is a Mexican version of a mortar and pestle that is a game-changer for making salsa and guacamole. It’s made of volcanic rock which adds the best hint of earthy flavor to anything you make with it! If you don’t have a molcajete, you can also use a blender or food processor to make your roasted tomato salsa. But if you really want the best salsa on the block, using a molcajete is key.

    Ingredients for Roasted Tomato Salsa

    The chefs at Flora Farms used garden-fresh veggies to make this salsa taste as amazing as possible. So if you have any fresh tomatoes, peppers, onions, or garlic on hand, now’s the time to use them! The natural flavor of this salsa is what makes it so delicious. No need for a long list of seasonings and spices! If you’re looking for measurements, they can all be found in the recipe card at the end of the post!

    • Whole Tomatoes: I used Roma tomatoes here! They have a bright and tangy flavor that’s perfect in salsa.
    • White Onion: Adds a sweet but savory flavor to the salsa tatemada.
    • Garlic Cloves: You’ll want these to be whole and peeled. Garlic makes everything better! No salsa is complete without that strong, savory flavor.
    • Jalapeño: One whole jalapeño gets added to the salsa for (in my opinion) the perfect level of spice. If you want your salsa to be mild, make sure to omit the jalapeno seeds before adding the pepper to your molcajete. If you want more spice, see my tips section below on how to kick up the heat!
    • Cilantro: For fresh, minty flavor, adding chopped cilantro to your salsa is a must!
    • Salt and Pepper: Add both to taste. Taste testing is the best part about making homemade salsa!

    How to Cure Your Molcajete

    Before you use your molcajete, you need to cure it. This process can also be called “seasoning.” I like to use rice to cure mine! First, wash your molcajete out with water only. Then, add a handful of rice and grind into a paste or powder-like texture. Discard the rice and repeat this step as needed until there’s no grit in your rice powder. Rince again and allow your molcajete to dry. It’s now ready to use!

    *Note: You never want to use soap with your molcajete, since it’s porous. The little holes in the volcanic rock will trap the taste of soap which you don’t want in your roasted tomato salsa!

    How to Make Roasted Tomato Salsa

    Roasted tomato salsa is so easy to make, anyone can do it! It’s so fun to be able to customize the flavor of your salsa. You’re going to want to put it on everything! Try it on these tacos, tostadas, or drizzled on a burrito bowl! Honestly, though, my favorite way to enjoy this salsa tatemada is just with some homemade tortilla chips! It’s so addictive!

    1. Roast Vegetables: Heat a grill to medium-high heat. Place the whole tomatoes, onion, garlic cloves, and jalapeño on the hot grill. Turn frequently for 7-10 minutes until charred and softened.
    2. Cool: Remove the ingredients from the grill and allow to cool before making your salsa.
    3. Flavor Molcajete: Add the roasted onion and garlic to the cured molcajete first, and mash until smooth.
    4. Mash Vegetables: Next, remove the stem and deseed the jalapeño. Feel free to leave seeds if you like it on the spicy side. Add the jalapeño and roasted tomatoes and mash to your preferred texture. You can make it however chunky or smooth you like it. This process can also be done by pulsing in a blender until you reach your desired consistency.
    5. Season: After mashing, season to taste with salt and pepper, and stir in the chopped cilantro.
    6. Serve: This salsa is best served after it sits for a while so the flavors can marry, but you can enjoy it right away if you want!
    6-photo collage of vegetables being roasted then mashed in a molcajete.

    Tips and Variations

    Here are a few extra tips and tricks to get you making salsa tatemada like a pro! This has quickly become one of my family’s favorite snacks, and I know you and yours will love it too!

    • Add More Spice: The spice level of this salsa is totally customizable! If you want a little more spice, try adding a serrano pepper in addition to your jalapeno. If you want even more spice, add a habanero pepper!
    • The More Char, the Better: Don’t be afraid of char marks on your veggies! This will make them more flavorful.
    • Chopping Cilantro: When chopping your fresh cilantro, I like to roll it up like a little burrito and then dice. This way, you have more uniform pieces.
    • Extra Flavors: You can never go wrong with a little citrus! Adding fresh lime juice is a great addition to the flavor of this salsa.

    Closeup of salsa tatemada.

    Storing Leftovers

    Salsa tatemada is great for storing and enjoying later with your favorite chips! Here’s how to keep it tasting fresh and full of roasted tomato-y goodness!

    • In the Refrigerator: Store leftover salsa in an airtight container for up to 1 week.
    • In the Freezer: Store your salsa in a freezer bag for 3-4 months. Thaw overnight in the fridge when you’re ready to enjoy it!

    Roasted tomato salsa, garnished with chopped cilantro, in a molcajete.

    More Recipes Inspired by Mexican Cuisine

    I love all of the vibrant flavors that Mexican dishes have to offer! Here are a few of my favorites! They’re straightforward to make and will have the whole family wanting more. For more amazing Mexican-inspired meals, find my full list here!

    Print

    Roasted Tomato Salsa

    Prepare for the best salsa of your life! This roasted tomato salsa is the best combination of smoky, sweet, and spicy! You’ll be hooked after one dip.
    Course Appetizer
    Cuisine Mexican
    Keyword 15 minute, easy
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 4
    Calories 18kcal
    Author Alyssa Rivers

    Ingredients

    • 4 large roma tomatoes, whole
    • 1/2 white onion, peeled
    • 2 whole garlic cloves, peeled
    • 1 whole jalapeño
    • 1/3 cup cilantro, chopped
    • salt and pepper, to taste

    Instructions

    • Heat a grill to medium high heat. Place the whole tomatoes, onion, garlic cloves, and jalapeño on the hot grill. Turn frequently for 7-10 minutes until charred and softened.
    • Remove the ingredients from the grill and allow to cool before making your salsa.
    • Add the roasted onion and garlic to the molcajete first, and mash until smooth.
    • Next, remove the stem and deseed the jalapeño. Feel free to leave seeds if you like it on the spicy side. Add the jalapeño and roasted tomatoes and mash to your preferred texture. You can make it however chunky or smooth you like it. This process can also be done by pulsing in a blender.
    • After mashing, season to taste with salt and pepper, and stir in the chopped cilantro.
    • This salsa is best served after it sits for a while so the flavors can marry, but you can enjoy it right away if you want!

    Nutrition

    Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 0.2mg
  • Snickers Salad

    Snickers Salad

    Snickers salad is perfect for any potluck! It’s a mixture of snickers bites and apples, all covered in a vanilla cool whip and topped with chocolate and caramel sauce. This perfectly sweet and salty salad is so delicious and surprisingly easy to make!

    I love mixing fruits with some creamy cool whip! If you are looking for a couple more sweet dessert salad mixtures you will love this Strawberry Pretzel Salad or this amazingly delicious Very Berry Cheesecake Salad.

    Snickers salad in a bowl.

    Snickers Salad Recipe

    Who says that you can’t mix candy into a recipe and call it a salad?! You guys, this salad is the THE BEST! When I first heard of Snickers in a salad, I have to admit that I was a little skeptical. But, then I realized that it’s a dessert salad! (It also makes a fantastic potluck dish— everyone goes crazy over it!) Plus Snickers go incredibly well with apples so it had to be good, right?

    This is a perfect dessert for those backyard BBQs. It’s cool and creamy, with a bit of crunch and the best part is that it is SO easy! You just stir everything together and let it chill for about an hour and voila, a summer dessert everyone will go nuts for!

    Ingredients in Snickers Caramel Apple Salad

    I love the freshness of fruit combined with the sweetness of a snickers bar.  Not to mention the creamy cool whip!  These ingredients are simple but pack a big flavor! Check out the recipe card at the bottom of the post for exact measurements.

    • Apples: I used both granny smith apples and honeycrisp apples for this salad, but you can just use one kind if that’s what you have!
    • Snickers Candy Bars: This is the secret ingredient and the best part of the salad!
    • Instant Pudding Mix: You don’t need to prepare this vanilla pudding mixture, you just need the powder to mix into this salad.
    • Cool Whip: The cool whip should be thawed before you mix it in.
    • Peanuts: Chop them up to garnish the top of the salad.
    • Chocolate and Caramel syrup: Drizzle the salad with these sweet sauces at the end according to your preference.

    Let’s Make this Dessert Salad!

    This snickers salad recipe is so delicious! Making a candy bar salad is an unusual idea that really works.  It is simple and easy dessert recipe to put together and there is no way to mess it up!

    1. Combine: In a large bowl, mix together cool whip and pudding mix until smooth.
    2. Chop and Stir:  Chop the snickers and apples up into bite-sized pieces. Add them to whipped topping mixture and stir in.
    3. Chill: Drizzle with caramel sauce and chocolate syrup and sprinkle with chopped peanuts. Chill at least 1 hour before serving. Enjoy!

    Quick Tips and Substitutions

    To make this snickers salad your own, add in your family’s favorites.  The good thing is that there is no wrong way to put together a dessert salad.  Just think of balancing the sweet and salty flavors.  Then, consider the texture of your salad and be sure you have filled it with crunchy ingredients to cover with the creamy sauce.

    • Pudding mix: Try butterscotch pudding instead of vanilla pudding mix for extra depth of flavor.  Other pudding ideas I have seen that sound delicious are cheesecake and french vanilla.
    • Candy: Use a Twix or Butterfinger or whatever your favorite bar is instead of the Snickers.  I personally think the saltier candies work best, like a Payday or Take 5 Bar.
    • Fruit: Use any crisp tart fruit you have on hand.  I love the idea of adding pear too!
    • Use Cold Ingredients: Freeze or Refrigerate the candy bar before adding it in.  Keep your apples cool in the refrigerator until ready to use as well.

    Snickers salad in a bowl with a spoon drizzling on some caramel sauce.

    Can You Store Leftover Snickers Salad?

    This recipe is best served the day it is made because the candy can get mushy.  However, you can store it for a day if needed! Just store it in an airtight container in your fridge.

    A closeup of snickers apple salad on a spoon.

    More Dessert Salad Recipes

    Once you start making dessert salads like this one then you won’t be able to stop! They are so delicious and creamy, my family goes crazy over them all! Good luck picking a favorite, they are all so delicious.

    Print

    Snickers Salad

    Snickers salad is perfect for any potluck! It's a mixture of snickers bites and apples, all covered in a vanilla cool whip and topped with chocolate and caramel sauce.  This perfectly sweet and salty salad is so delicious and surprisingly easy to make!
    Course Appetizer, Dessert, Side Dish, Snack
    Cuisine American
    Keyword easy, snickers salad
    Prep Time 20 minutes
    Chill 1 hour
    Total Time 1 hour 20 minutes
    Servings 10 Servings
    Calories 470kcal
    Author Alyssa Rivers

    Ingredients

    • 2 green apples chopped into 1-inch pieces
    • 2 red apples chopped into 1-inch pieces
    • 6 king size Snickers bars OR 12 snack size Snickers bars
    • 1 container instant vanilla pudding mix 5 ounces, not prepared
    • 12 ounces cool whip thawed
    • 1/3 cup caramel ice cream topping
    • 1/4 cup peanuts chopped
    • 2 tablespoons chocolate syrup

    Instructions

    • Mix together cool whip and pudding mix until smooth.
    • Chop the snickers and apples up into bite-sized pieces. Add them to whipped topping mixture and stir in.
    • Drizzle with caramel sauce and chocolate syrup and sprinkle with chopped peanuts. Chill at least 1 hour before serving. Enjoy!

    Video

    Notes

    Updated on August 30, 2022

    Originally Posted on June 22, 2014

    Nutrition

    Calories: 470kcal | Carbohydrates: 68g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 14mg | Sodium: 217mg | Potassium: 375mg | Fiber: 4g | Sugar: 54g | Vitamin A: 215IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 1mg