TEST Recipe Site

Author: Infoodita Admin

  • Tender Roasted Root Vegetables

    Tender Roasted Root Vegetables

    You have not had delicious vegetables until you have tried these roasted root vegetables! They have SO much flavor, and their texture is so tender that you will want to eat these with every meal!

    I absolutely love a good, hearty side dish! And one that is healthy is even better! Try out some more of these yummy veggies that you can pair with all of your entrees. Some of my favorites are grilled asparagus, this air fryer “roasted” cauliflower, or this delicious copycat Olive Garden salad.

    A white bowl filled with roasted root vegetables.

    What are Roasted Root Vegetables?

    If you are asking yourself what a root vegetable is, then you are not alone! This is a common question! A root vegetable is a veggie that is grown underground. The ones that I used in this recipe are carrots, parsnips, beets, and yams!

    These vegetables typically are ones that you see made IN something (like this roasted beet, quinoa, and carrot salad). But this recipe, they are all on their own, and I am telling you, is the best! My favorite part is the beets. These roasted root vegetables are cooked to perfection and have the sweetest taste to them. I’m normally not a person who grabs veggies for a snack but with these… I could eat the entire pan!

    Ingredients in Roasted Root Vegetables

    The key to this roasted root vegetable recipe is the seasonings and cooking these to that they are soft and tender. Luckily, that is pretty easy to do, and this recipe should take you less than 35 minutes. And that includes cooking time! Check out the recipe card at the bottom of the post for exact ingredient measurements.

    • Carrots: Use whole carrots and wash and peel them!
    • Parsnips: If you have never had a parsnip then this is the recipe to try them out in! They are similar to potatoes.
    • Beets: I am not normally a huge fan of roasted beets, but these were SO good and the best part of the recipe.
    • Yams: I love cooking up yams ( so that they are soft and tender.
    • Olive Oil: This is what will help the seasoning stick to the vegetables.
    • Italian Seasoning: You can make this at home using my easy recipe, or you can buy this at the store!
    • Kosher Salt: This enhances all of the flavors in the veggies.
    • Cracked Black Pepper: This adds just enough flavor without any heat.

    How to Make Roasted Root Vegetables

    These root veggies are so easy to roast that you will be singing its praises for a long time! It goes with everything so it’s a great go-to recipe for just about any occasion!

    1. Prep: Preheat the oven to 400° Fahrenheit and spray a baking sheet with non-stick cooking spray.
    2. Peel Vegetables: Using a vegetable peeler, peel the carrots, parsnips, beets, and yams. 
    3. Cut: Remove the ends of the vegetables if needed, and cut them into 1 ½ inch pieces. Make sure to cut all the vegetables the same size so they all cook evenly.
    4. Separate: Add the carrot, parsnip, and yam pieces to a large bowl. Place the beets separately in another bowl. I like to keep the beets separate to prevent the beet juice from coloring all the other vegetables.
    5. Toss: Place 2 tablespoons olive oil in the large bowl with the majority of the vegetables and the remaining 1 tablespoon olive oil in with the beets. Toss to stir and coat the vegetables evenly.
    6. Cost: Sprinkle the Italian herbs and salt and pepper evenly over the vegetables. Toss to coat one more time.
    7. Add to Pan: Pour the large bowl of vegetables onto the prepared pan. Then, carefully place the beet pieces on the pan, being careful not to discolor the other vegetables. It’s ok if you do. I just prefer them not to for presentation reasons.
    8. Cook: Place the vegetables in the oven and bake for 25-30 minutes or until the vegetables are fork tender.
    4 pictures showing how to cut root vegetables, coat them and toss them in seasoning and put them on a baking sheet to roast.

    Tips for Roasting Vegetables

    I think this is the best recipe out there for roasted root vegetables! To make sure that yours turn out amazing as well then, you need to follow these easy tips!

    • High Heat: Roasted vegetables are meant to take the heat! To get them to roast perfectly then, you need them to be at a high temperature. Any temperature lower than 400 degrees Fahrenheit and your veggies will turn out soggy.
    • Don’t Crowd the Pan: In order for each and every slice of vegetable to cook perfectly, they shouldn’t be touching each other on the pan. Spread them out, and don’t stack them on top of one another or layer them. This is exactly why a large, rimmed baking sheet is perfect for cooking these on!
    • Oil: You definitely don’t want to skip out on the oil when cooking these. If you need to, then you can substitute the olive oil for extra virgin olive oil or even vegetable oil.
    • Variations: You can try adding in more delicious vegetables like sweet potatoes, golden beets, and onions, and try adding different seasonings to them! I love garlic, thyme, rosemary, or any fresh herbs!

    A baking sheet with roasted root vegetables being scooped up with a wooden spoon.

    How to Reheat Leftovers

    You can store any leftovers of these roasted root vegetables in an airtight container in your fridge for about 2-3 days. The key to making them taste delicious is reheating them!

    • In the Oven: I know it’s tempting to use the microwave to reheat things because it’s so convenient but trust me, you definitely want to reheat these veggies in the oven. The microwave will make them all soggy and fall apart! Spread the veggies out on a baking sheet and drizzle them with a little bit of fresh love oil. Cook them at 425 degrees Fahrenheit for about 5 minutes or until they are warmed through.
    • In the Air Fryer: You can also cook leftovers in the air fryer (remember, don’t stack or crowd them!) for about 3-4 minutes at 400 degrees Fahrenheit.

    A close up of veggies being served with a wooden spoon.

    Make it a Meal!

    Once you try these roasted root vegetables then you won’t be able to stop! You will want to serve these with every meal. To make it easy, I came up with the entree and other sides that you will need to make this meal the best of the best!

    Print

    Tender Roasted Root Vegetables

    You have not had delicious vegetables until you have tried these roasted root vegetables! They have SO much flavor, and their texture is so tender that you will want to eat these with every meal! 
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Keyword gluten free, roasted root vegetables, vegetarian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 6 People
    Calories 290kcal

    Ingredients

    • 4 large whole carrots
    • 2 large parsnips
    • 1 large beet (or 4 small)
    • 2 medium yams
    • 3 tbsp olive oil
    • 1 tablespoon dried Italian seasoning
    • 1 teaspoon Kosher salt
    • 1/2 teaspoon cracked black pepper

    Instructions

    • Preheat the oven to 400° Fahrenheit and spray a baking sheet with non-stick cooking spray.
    • Using a vegetable peeler, peel the carrots, parsnips, beets, and yams.
    • Remove the ends of the vegetables if needed, and cut them into 1 ½ inch pieces. Make sure to cut all the vegetables the same size, so they all cook evenly.
    • Add the carrot, parsnip, and yam pieces to a large bowl. Place the beets separately in another bowl. I like to keep the beets separate to prevent the beet juice from coloring all the other vegetables.
    • Place 2 tablespoons olive oil in the large bowl with the majority of the vegetables and the remaining 1 tablespoon olive oil in with the beets. Toss to stir and coat the vegetables evenly.
    • Sprinkle the Italian herbs and salt and pepper evenly over the vegetables. Toss to coat one more time.
    • Pour the large bowl of vegetables onto the prepared pan. Then, carefully place the beet pieces on the pan being careful not to discolor the other vegetables. It's ok if you do. I just prefer them not to for presentation reasons.
    • Place the vegetables in the oven and bake for 25-30 minutes or until the vegetables are fork tender.

    Nutrition

    Calories: 290kcal | Carbohydrates: 54g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 453mg | Potassium: 1551mg | Fiber: 10g | Sugar: 6g | Vitamin A: 8628IU | Vitamin C: 37mg | Calcium: 80mg | Iron: 2mg
  • Buttermilk Waffles

    Buttermilk Waffles

    Buttermilk waffles are a classic breakfast recipe that is a family favorite! Fluffy and light on the inside with a crispy golden outside…buttermilk just makes everything better!

    Breakfast is always better when it’s homemade! A few more amazing recipes to try are these sour cream pancakes, Belgian waffles, and buttermilk pancakes! Serve them up with some scrambled eggs and bacon and you have yourself a knockout breakfast!

    Closeup of a stack of 3 waffles, topped with berries.

    Soft and Fluffy Buttermilk Waffles

    If you’ve never had buttermilk waffles before, you’re in for a treat. They’re some of my favorites! I find myself always coming back to this recipe because of how soft and flavorful these waffles turn out. This is such a staple recipe that I know you’re going to LOVE!

    The acidity of buttermilk makes these waffles perfectly soft and tender. Buttermilk also gives these waffles tangy flavor that is subtle but so delicious! One bite and you’ll be hooked. Good news is, these bad boys are so quick and easy to whip up, using boxed mix will be a thing of the past! Serve these tasty waffles up with all of your favorite syrups and toppings and you have a winning breakfast on your hands!

    Is Milk or Buttermilk Better for Making Waffles?

    It all depends on preference! I personally prefer buttermilk waffles because they’re softer and more flavorful. You won’t have quite as much flavor if you use milk instead, but you will get a crispy, golden outer layer once they’re cooked. If crisp waffles are your thing, try using this recipe instead!

    Ingredients You’ll Need to Make Them

    The good news is, this recipe uses so many simple ingredients you won’t have to make a trip to the grocery store! And if you don’t have buttermilk on hand, you can even make that too by mixing a couple of pantry staples together! Find my full recipe here. Note: If you’re looking for measurements, they can all be found in the recipe card below!

    • Flour: All-purpose flour works great for giving these waffles a light and airy structure!
    • Granulated Sugar: A few tablespoons of sugar will ensure your buttermilk waffles are just sweet enough!
    • Baking Powder and Baking Soda: You’ll need both to make sure your waffles turn out fluffy instead of dense.
    • Salt: A pinch of salt will enhance the flavor of your entire batch of waffles.
    • Buttermilk: The star of the show! You can buy this premade or make your own with just milk and white vinegar! Click here for the full recipe.
    • Eggs: Helps bind all of these tasty ingredients together!
    • Butter: Adds richness and makes your waffles nice and soft.
    • Vanilla Extract: Vanilla makes everything better! Add a little vanilla extract to your batch for sweet, mouthwatering flavor. Use pure vanilla extract for best results.

    How to Make Homemade Buttermilk Waffles

    It’s just as easy as using boxed mix! The only difference is these waffles taste a million times better and are free of preservatives and artificial flavors! In less than 20 minutes, you’ll have a delicious stack of waffles ready to be devoured.

    1. Mix Dry Ingredients: In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
    2. Mix Wet Ingredients: In another medium-sized bowl, add the buttermilk, eggs, butter, and vanilla extract. Whisk together until the eggs are incorporated.
    3. Combine: Pour the wet egg mixture into the bowl of dry ingredients and whisk just until combined. Be careful not to overmix. You may have a few lumps and that’s ok.
    4. Preheat Waffle Iron: Allow the batter to rest for 10 minutes. Preheat your waffle iron while your batter rests.
    5. Cook: The amount of batter you use depends on the size of your waffle iron. For example, for an 8-inch round waffle iron, use about ⅓ cup batter. Cook for 2 to 3 minutes. My waffle iron has a green light that comes on when my waffle is done. Go ahead and cook your waffle to however crisp you like it! Repeat the cooking process until all of your waffles are made.
    6. Serve With Your Favorite Toppings: Top warm waffles with syrup, berries, or powdered sugar and enjoy!
    4-photo collage of waffle batter being prepared and cooked.

    Tips for Making Homemade Waffles

    Here are a few tips and tricks to keep in mind as you make your batch of homemade buttermilk waffles. They’ll turn out perfectly every time!

    • Measure Flour: Typically, the biggest culprit for dry waffles is that too much flour was added. Be sure to measure and level your flour for the perfect buttermilk to flour ratio.
    • Don’t Overmix: I know, I know, it’s tempting to want to mix your batter until it’s completely smooth. But in doing so, you may be causing gluten to develop which will leave you with hard and dense waffles. Only mix until the ingredients are incorporated. It’s okay if there are a few lumps left.
    • Keep Your Waffle Maker Closed: If you open your waffle maker before the cooking time is done, this releases all of the hot air needed to cook your waffle thoroughly.
    • Underfill: It’s better to underfill your waffle maker than add too much batter and make a mess. You need less batter than you’d think, as it will expand as it cooks.

    Delicious Toppings

    What would waffles be without delicious toppings? Elevate your breakfast with these to-die-for homemade toppings! They’re made with simple ingredients and will take your breakfast to the next level. Fresh berries and a dusting of powdered sugar is always a good idea, too!

    A stack of 2 waffles on a gray stoneware plate, garnished with berries and powdered sugar.

    Storing Leftovers

    Homemade buttermilk waffles make great leftovers! Simply heat them up and add your favorite toppings for a quick and easy breakfast or midday treat!

    • In the Refrigerator: Your buttermilk waffles will last for 4-5 days in an airtight container.
    • Reheating: To quickly reheat your homemade waffles, pop them in the toaster or microwave for 15-30 second intervals or air fryer for 1-2 minutes at 350 degrees Fahrenheit.

    Syrup being poured on 3 waffles stacked on top of each other.

    More Tried and True Breakfast Recipes

    They do say it’s the most important meal of the day, so why not spice up breakfast with a few more of these delicious homemade recipes? My kids are always asking me to make them, so good thing they’re so easy to make! If you’re looking for more amazing breakfast recipes, you can find my full list here!

    Print

    The Best Buttermilk Waffles

    Buttermilk waffles are a classic breakfast recipe that is a family favorite! Fluffy and light on the inside with a crispy golden outside…buttermilk just makes everything better!
    Course Breakfast
    Cuisine American
    Keyword 20 minute, easy
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 6

    Ingredients

    • 2 cups all-purpose flour, scooped and leveled
    • 3 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 cups buttermilk
    • 2 large eggs
    • 1/3 cup butter, melted and cooled
    • 2 teaspoons vanilla extract

    Instructions

    • In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
    • In another medium-sized bowl, add the buttermilk, eggs, butter, and vanilla extract. Whisk together until the eggs are incorporated.
    • Pour the wet egg mixture into the bowl of dry ingredients and whisk just until combined. Be careful not to overmix. You may have a few lumps and that's ok.
    • Allow the batter to rest for 10 minutes. Preheat your waffle iron while your batter rests.
    • The amount of batter you use depends on the size of your waffle iron. For example, for an 8-inch round waffle iron, use about ⅓ cup batter. Cook for 2 to 3 minutes. My waffle iron has a green light that comes on when my waffle is done. Go ahead and cook your waffle to however crisp you like it! Repeat the cooking process until all of your waffles are made.
    • Top warm waffles with syrup, berries, or powdered sugar and enjoy!
  • Dutch Caramel Apple Pie Bars

    Dutch Caramel Apple Pie Bars

    These dutch caramel apple pie bars have a flaky pie crust base with spiced apples and a buttery crumb topping. Drizzled with some homemade caramel, these will be one of the best desserts that you make this fall!

    I love fall desserts, and using apples is one of the best ways to capture that seasonal taste! Try out some more apple recipes like this apple tart, this classic apple cider vinaigrette and these delicious apple hand pies!

    A stack of 2 apple pie bars on a plate with some granny smith apples in the background.

    Dutch Caramel Apple Pie Bars Recipe

    Let’s just cut to the chase on this one and say that these will be one of the best desserts that you make this fall. I absolutely love anything that is made with apples, and I especially love dutch apple pie. The buttery crumbs on top of tender spiced apples are my favorite!

    I love that these bars have everything that you love about a dutch apple pie. They are easy to cut up and serve to a crowd. They have an easy, flaky, melt-in-your-mouth pie crust base. Followed by spiced tender apples and a buttery crisp. But you can’t forget one of the best parts of this dessert! The drizzled homemade caramel on top! It’s so good that you may be tempted to eat it plain!

    Ingredients in Dutch Caramel Apple Pie Bars

    This recipe is so delicious and sweet. It really captures what I really love about fall… Apple recipes! Put these delicious bars on your fall baking list. You won’t regret it! Check out the recipe card at the bottom of the post for exact measurements.

    Crust Ingredients

    • Flour: I used all-purpose flour for this crust.
    • Salt: The salt enhances the ingredients in the crust and gives it some flavor.
    • Butter: I always use unsalted butter in my pie crusts.
    • Egg: I like to use large eggs whenever I make any recipes!
    • Water: Use cold water when you mix this into your crust.

    Apple Filling Ingredients

    • Flour: Use unbleached, all-purpose flour.
    • Sugar: This will sweeten up the filling!
    • Nutmeg: I LOVE this fall flavor!!
    • Cinnamon: When you mix cinnamon and nutmeg, you get that delicious, classic flavor.
    • Salt: Enhance the flavor with some salt.
    • Apples: I used Granny Smith apples and dices them up.
    • Vanilla Extract: I love adding a splash of vanilla to the flavor!
    • Heavy Cream: You don’t need much cream to make this extra delightful!

    Crumb Topping Ingredients

    • Flour: I used unbleached all-purpose flour for this crumb topping as well as the filling and crust for these dutch caramel apple pie bars.
    • Sugar: Granulated sugar is perfect for sweetening this up.
    • Salt: Just a pinch of salt is all that you need.
    • Cinnamon: This complements the filling flavor so nicely.
    • Butter: The butter is melted and mixed with the other ingredients to make that delicious crumb texture.
    • Vanilla Extract: Add in a little bit of flavor with some flavor!

    Caramel Topping

    • Brown Sugar: This sweetener adds the BEST flavor to the topping!
    • Butter: Unsalted butter is what I used in this caramel.
    • Half and Half: You can buy this at the store or easily make some at home using this recipe!
    • Vanilla: You will finish this off by using this in the topping as well!
    • Salt: A pinch of salt is used to add a bit of flavor.
    6 pictures showing how to make the crust, filling and crumb and caramel topping.

    How to Make Dutch Caramel Apple Pie Bars

    These caramel apple pie bars are the best because it’s like an apple pie but less work and… you can eat it on the go with your hands! It doesn’t get much better than that!

    Crust

    1. Prep: Preheat the oven to 425 degrees and lightly grease a 13×9 inch pan.
    2. Whisk: In a medium-sized mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter. Drizzle the beaten egg over the mixture and toss lightly to combine.
    3. Roll Dough: Add the cold water 1 tablespoon at a time, stirring gently until the dough starts to clump together. Roll the dough into a generous rectangle to fit your pan. Place the dough in the pan and prick it all over with a fork; bake it for 10-12 minutes until it is set and barely starting to harden.

    Filling

    1. Whisk: Whisk the flour, sugar, spices, and salt together. Add in the apples, tossing to coat. Stir in the vanilla, then the cream, and spread the filling over the dutch caramel apple pie bars crust.

    Topping

    1. Whisk: In a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
    2. Combine: In another bowl, combine the melted butter and extracts; pour over the flour mixture.
    3. Stir: Stir until the butter is absorbed and the mixture forms fairly even crumbs and sprinkle over the filling.
    4. Bake: Bake for 15 minutes; decrease the temperature to 350°; bake for 30-35 minutes, or until the topping is brown and the filling is bubbly.
    5. Cool: Remove from the oven and cool on a rack; let them cool to lukewarm before cutting.

    Caramel

    1. Mix and Drizzle: Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off the heat. Serve warm or refrigerate until cold. Drizzle on top of dutch caramel apple pie bars.
    The top view of dutch caramel apple bir bars in a baking dish, waiting to be cut.

    How to Store Leftover Dutch Caramel Apple Pie Bars

    These dutch caramel apple pie bars are so easy to make ahead of time and store for any occasion!

    • In the Fridge: Once your bars have cooled then, you can place them in an airtight container in the fridge for up to 3 days.
    • In the Freezer: You can freeze these bars and save them for later! Just wait to add on the caramel drizzle until just before serving. Store your bars in an airtight container and label them with the date. These will last about 3 months in the freezer. When you are ready to eat them, let them thaw overnight in your fridge. Drizzle on some fresh caramel, and you will be all set!

    A caramel apple pie bar being taken out and served from the baking dish.

    More Delicious Apple Desserts

    Apple season is in the air and it’s time to bust out all of the delicious desserts! You can’t just have one on hand, you need to have a few because, well, they are just too good to miss out on! Check out some more of these favorites that our entire family loves!

    Print

    Dutch Caramel Apple Pie Bars

    These dutch caramel apple pie bars have a flaky pie crust base with spiced apples and a buttery crumb topping. Drizzled with some homemade caramel, these will be one of the best desserts that you make this fall!
    Course Dessert, Snack
    Cuisine American
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Servings 24 Bars
    Calories 251kcal
    Author Alyssa Rivers

    Ingredients

    Crust Ingredients:

    • 1 1/2 cups all-purpose flour
    • 3/4 teaspoon salt
    • 1/2 cup unsalted butter
    • 1 large egg beaten
    • 2 tablespoons cold water

    Apple Filling Ingredients:

    • 2 tablespoons unbleached all-purpose flour
    • 1/2-3/4 cup sugar
    • 1/8 teaspoon nutmeg
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 5 -6 cups peeled cored diced apples I used Granny Smith
    • 2 teaspoons vanilla extract
    • 1/2 cup heavy cream

    Crumb Topping Ingredients:

    • 1 1/2 cups unbleached all-purpose flour
    • 3/4 cup sugar
    • 1/4 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/2 cup unsalted butter melted
    • 1 teaspoon vanilla extract

    Caramel Topping:

    • 1 cup Brown Sugar
    • 4 Tablespoons butter
    • ½ cup Half-and-half
    • 1 Tablespoon Vanilla
    • Pinch Of Salt

    Instructions

    To Make the Crust

    • Preheat the oven to 425 degrees and lightly grease a 13×9 inch pan.
    • In a medium-sized mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter. Drizzle the beaten egg over the mixture and toss lightly to combine.
    • Add the cold water 1 tablespoon at a time, stirring gently until the dough starts to clump together. Roll the dough into a generous rectangle to fit your pan. Place the dough in the pan and prick it all over with a fork; bake it for 10-12 minutes until it is set and barely starting to harden.

    To Make the Filling

    • Whisk the flour, sugar, spices, and salt together. Add in the apples, tossing to coat. Stir in the vanilla, then the cream, and spread the filling over the crust.

    To Make the Topping

    • In a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
    • In another bowl, combine the melted butter and extracts; pour over the flour mixture.
    • Stir until the butter is absorbed and the mixture forms fairly even crumbs and sprinkle over the filling.
    • Bake for 15 minutes; decrease temperature to 350°; bake for 30-35 minutes, or until the topping is brown and the filling is bubbly.
    • Remove from oven and cool on a rack; let them cool to lukewarm before cutting.

    To Make the Caramel

    • Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off the heat. Serve warm or refrigerate until cold. Drizzle on top of dutch caramel apple pie bars.

    Notes

    Originally Posted on October 25, 2015

    Updated on August 10, 2022

    Nutrition

    Serving: 1Bar | Calories: 251kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 147mg | Potassium: 54mg | Fiber: 1g | Sugar: 20g | Vitamin A: 399IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg
  • Baked Avocado Fries

    Baked Avocado Fries

    Crispy-baked avocado fries are coated in seasoning and a crunchy garlic panko crust and then baked to crispy perfection! These are so delicious and easy to make that you will want to pair them with every meal!

    I loved these crispy baked avocado fries. In fact, cooking up veggies this way is a family favorite! Try these baked zucchini fries, these baked jicama fries, or this delicious cheesy baked asparagus!

    A round platter with baked avocado fries and a small bowl filled with avocado ranch.

    What is Baked Avocado Fries?

    I was at a conference with a friend in Chicago, and we spotted avocado fries on the menu. Baked avocado fries!? I love everything that has to do with avocado and couldn’t wait to try these out for myself. These had a crispy coating on the outside, and the inside was still rich and creamy. Then you take them over the top and dip them in a delicious sauce. They make a great appetizer or are the perfect side to your next meal!

    Not only are avocado fries more unique than regular French fries, but they are also much healthier too! And I can’t resist avocado or French fries, so this recipe combines the best of both worlds! Try these out with a delicious burger, and you will soon be making these all the time at the request of your family!

    Ingredients in Baked Avocado Fries

    Lucky for you, this recipe is so simple and only requires a few ingredients. But don’t let this short ingredients list fool you. These sure pack a punch when it comes to delicious flavor! Check out the recipe card at the bottom of the post for exact measurements.

    • Avocados: If they are slightly firm, they will hold up better for this recipe!
    • Eggs: I always like to use large eggs whenever I am cooking in the kitchen.
    • Flour: All-purpose flour works great in this recipe!
    • Panko Breadcrumbs: I LOVE the texture that panko breadcrumbs add to the creamy avocado. It’s such a stark contrast!
    • Italian Seasoning: You can use store-bought seasoning or make some with my recipe at home!
    • Garlic Powder: This brings in that delicious garlic flavor that goes so well with the other seasonings.
    • Salt: The salt will enhance all of the flavors in these baked avocado fries.
    Sliced avocados.

    How to Make Baked Avocado Fries

    You start by taking out the pit of the avocado and then cutting your avocado into fries. Cut the avocado slices in half and half again and make them the exact thickness that you want your fries to be. You’re going to go crazy over this delicious snack!

    1. Prep and dredge: Preheat the oven to 400 degrees. Lightly grease a baking sheet and set it aside. Slice the avocados in half lengthwise and then cut into wedges. In a shallow dish, add the eggs. In another bowl add the flour, and in the last dish, add the panko, Italian seasoning, garlic powder, and salt.
    2. Dip: Dip the avocado into the flour, then the egg, and lastly in the panko. Lay onto your greased baking sheet.
    3. Cook: Spray the avocado with cooking spray and bake for 12-14 minutes until crispy. Serve with honey chipotle dip if desired.
    4 pictures showing how to dredge avocados and coat them with breadcrumbs.

    The Keys to Crispy Fries

    If you want these baked avocado fries to have the best texture (crispy on the outside and creamy on the inside) then follow these tips!

    • Underripe Avocados: This is a great way to be able to use up underripe avocados. They aren’t too delicate for fry making and hold up while you are dredging them in the flour, egg, and panko mixture. Even though these are a little hard and underripe, they are able to soften in the oven while baking. They come out of the oven tender and creamy and have such amazing overall flavor!
    • Cooking Spray: Spray the panko with cooking spray after you coat the avocado. This will help to give the avocado fries a crispy brown coating.
    • Don’t forget to flip! Flip the fries halfway through. This gets all sides to be brown and crisp.

    An avocado fry being dipped into some avocado ranch.

    Dipping Sauce

    Fries are only as good as the sauce that you dip them in, right? Well, these baked avocado fries are actually amazingly delicious all by themselves but… I can’t resist a good sauce! Here are some ideas to try!

    • Creamy Honey Chipotle Dip
    • Ranch
    • Chipotle Ketchup
    • Cilantro Lime Ranch
    • Spicy Mayo

    More Avocado Recipes to Try

    Avocados are so good and versatile! There are so many different ways to cook them up. Use them as a side, in a sadae, as a salsa or to garnish a main dish! Here are some delicious ideas for you to try!

    Print

    Baked Crispy Garlic Avocado Fries

    Crispy-baked avocado fries are coated in seasoning and a crunchy garlic panko crust and then baked to crispy perfection! These are so delicious and easy to make that you will want to pair them with every meal! 
    Course Appetizer, Side Dish
    Cuisine American
    Keyword avocado fries, baked fries
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 24
    Calories 91kcal
    Author Alyssa Rivers

    Ingredients

    • 4 avocados slightly firm
    • 3 eggs
    • 1 cup flour
    • 1 cup panko
    • 1 Tablespoon Italian Seasoning
    • 1 teaspoon garlic powder
    • 1 teaspoon salt

    Instructions

    • Preheat the oven to 400 degrees. Lightly grease a baking sheet and set it aside. Slice the avocados in half lengthwise and then cut into wedges. In a shallow dish, add the eggs. In another dish, add the flour, and in the last dish, adds the panko, Italian seasoning, garlic powder, and salt.
    • Dip the avocado into the flour, then the egg, and lastly in the panko. Lay onto your greased baking sheet.
    • Spray the avocado with cooking spray and bake for 12-14 minutes until crispy. Serve with honey chipotle dip if desired.

    Notes

    Originally Posted on April 22, 2018

    Updated on August 9, 2022

    Nutrition

    Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 126mg | Potassium: 185mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 82IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
  • Parmesan Air Fryer Zucchini

    Parmesan Air Fryer Zucchini

    If you have never cooked air fryer zucchini, then you are in for the tastiest treat! It’s perfectly seasoned with Italian seasonings and parmesan cheese and cooked to perfection! It makes the perfect side or appetizer that the whole family will enjoy!

    I love cooking vegetables in my air fryer! It gives them the most delicious, roasted texture, and the best part is the easy clean-up! Try out this air fryer “roasted” cauliflower, this delicious broccolini, or these air fryer mushrooms that are cooked to perfection!

    A whte speckled bowl filled with cooked zucchini slices.

    Air Fryer Zucchini Recipe

    At this time of year, my garden and kitchen are bursting with zucchini, and I love it! There are so many zucchini recipes out there to use! I intend on using as many as I possibly can! I especially loved this air fryer zucchini, though, because… it’s so simple and easy and delicious enough that we eat it as a quick snack at home!

    This recipe not only takes less than 15 minutes to make, but when you cook the zucchini in the air fryer, it turns out as if you roasted it in your oven! And I don’t know about you but cooking in my oven during the summer months is the LAST thing that I want to do! That’s when the air fryer comes to the rescue. This recipe is simple and easy side dish without even using my oven once.

    Ingredients You Need to Make Zucchini in the Air Fryer

    These ingredients are simple and after you have your zucchini (or pick it from your garden!) and a few spices, it’s time to put it together! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

    • Zucchini: Cut the medium size zucchini into ½ inch slices. You don’t have to peel it!
    • Olive Oil: This helps the seasonings to stick to the zucchini.
    • Italian Seasoning: You can use this from the store, or you can make it at home using this recipe!
    • Parmesan Cheese: I like to grate fresh parmesan from a block of cheese, but you can use pre-shredded if that makes your life easier!
    • Salt and Pepper: Add these on to enhance all of the other flavors!

    How to Make Air Fryer Zucchini

    This low carb recipe takes less than 15 minutes to whip up. And that includes cooking time! It’s a great veggie to cook and add to the side of any entree. Or, eat it like a snack like I do. It’s healthy and delicious!

    1. Toss: In a medium sized bowl add the zucchini, olive oil, Italian seasoning, parmesan cheese, salt, and pepper. Toss to coat the zucchini evenly.
    2. Cook: Lay the zucchini in a single layer in the air fryer basket. Cook at 375 degrees Fahrenheit for 5 minutes. 
    3. Shake: Shake the basket of zucchini after 5 minutes and air fry for an additional 3-5 minutes. The zucchini will be golden and crisp on the outside when done.
    4 pictures showing how to season zucchini and add it to the basket of an air fryer and cook it.

    Quick Tips

    Cooking recipes like this zucchini in the air fryer are easy but there are a few tips that will make it turn out absolutely perfect!

    • Shake the basket: On most veggie air fryer recipes, you will want to shake your food about halfway through. This allows the food to move around and all get cooked thoroughly and evenly.
    • Preheat the air fryer: Some air fryers have a preheat button, and some don’t. If yours doesn’t, turn it on to the temperature that you plan on cooking it with and turn it on for about 3-4 minutes. This will get your air fryer ready so that when you put your food in, it starts to cook immediately.
    • Don’t Overlap: You want to make sure that you aren’t filling the air fryer up with layers and layers of food. It’s better to do small batches with only one layer at the bottom. They get that delicious roasted texture this way and won’t come out soggy.
    • Liners: If you want an option for easy clean-up, they have liners for your air fryer! These are similar to parchment paper, but they fit the basket nicely and also go up the sides (like a large cupcake liner!). You won’t have to clean anything out once you are done. Just take it out and throw it away!

    Cooked zucchini bites in an air fryer basket.

    More Zucchini Recipes to Try

    If your garden is packed to the brim with zucchini’s like mine is then I’ve got a few more recipes for you to try! They range from entrees to sides to even some desserts. There is something for everyone! You can even cook them all in one day and have a deliciously themed zucchini meal form start to finish.

    Print

    Parmesan Air Fryer Zucchini

    If you have never cooked air fryer zucchini, then you are in for the tastiest treat! It's perfectly seasoned with Italian seasonings and parmesan cheese and cooked to perfection!
    Course Appetizer
    Cuisine American
    Keyword air fryer, air fryer zucchini chips, gluten free, Healthy
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 6
    Calories 65kcal
    Author Alyssa Rivers

    Ingredients

    • 3 medium zucchini, cut in ½ inch chunks
    • 2 tablespoons olive oil
    • 1/2 teaspoon Italian seasoning
    • 2 tablespoons parmesan cheese, grated
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon pepper

    Instructions

    • In a medium-sized bowl add the zucchini, olive oil, Italian seasoning, parmesan cheese, salt, and pepper. Toss to coat the zucchini evenly.
    • Lay the zucchini in a single layer in the air fryer basket. Cook at 375 degrees Fahrenheit for 5 minutes.
    • Shake the basket of zucchini after 5 minutes and air fry for an additional 3-5 minutes. Air fry until the zucchini is cooked through and golden on the outside.

    Nutrition

    Calories: 65kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 228mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 18mg | Calcium: 39mg | Iron: 0.5mg
  • Swig Sugar Cookies

    Swig Sugar Cookies

    Look no more; this is the best copycat recipe out there for the famous Swig sugar cookie! These Swig sugar cookies are perfectly soft and topped with the most delightfully sweet frosting that you will ever try. You will definitely not be able to stop at just one!

    These cookies are perfection. Well, So are these classic chocolate chip cookies. Or these oatmeal cookies. Or how about these no-bake cookies?! Ok, ok, So I like cookies… try them all, and you’ll be one happy camper!

    Sugar cookies with pink frosting on parchment paper and a cooling rack.

    Sugar cookies are always a favorite of mine but have you had a Swig cookie or even heard of them? Well, they are pretty much the best sugar cookie in town and this is a copycat from the fun soda shop. I drove five hours just to get one and waited in line for 30 minutes just to eat one! And let me tell you, it was worth every second!! It is a soft and delicious cookie with its signature rough edge. The best part to me is the frosting.

    I was so excited to make this copycat recipe and see if it was just as good as the Swig cookie that I drove five hours for! It was perfect. Just as soft and delicious as I remember, and the frosting was the bomb! I couldn’t get enough, and now I am so happy to say that you can have them in the comfort of your own home. No driving to get them!

    Ingredients in Swig Sugar Cookies

    The best part about these cookies is how easy they are! And I bet that you already have all of these ingredients in your kitchen. Check out the recipe card at the bottom of the post for exact measurements.

    • Butter: I used unslated butter and let it sit out on my counter so that it could soften before I mixed it in!
    • Vegetable Oil: This is what will make your cookies nice and soft!
    • Sugar: You MUST use sugar in sugar cookies!
    • Powdered Sugar: The powdered sugar is ultra sweet and adds in some extra flavor.
    • Water: I used cold water for the cookies.
    • Eggs: I like to use large eggs whenever I am baking!
    • Baking Soda: The baking soad will act as a leavening agent and help your cookies rise and get nice and soft.
    • Cream of Tartar: This prevents the sugar from crystalizing.
    • Salt: The salt enhances all of the flavors in the sugar cookies.
    • Flour: I used all purpose flour for these cookies and they turned out great!

    Frosting:

    • Butter: Use unslated butter that is softened to room temperature.
    • Sour Cream: This is the secret ingredient in this delicious frosting!
    • Powdered Sugar: This adds a sweet taste and dissolves easily making the frosting smooth and creamy.
    • Salt: A pinch of salt brings out all of the delicious flavors of the cookies!
    • Milk: I used one percent milk but you can use whatever you have on hand.
    • Food Coloring: Red or pink food coloring will make these cookie exactly like the ones from Swig!

    How to Make Swig Sugar Cookies

    Trust me when I say that these will be one of the best sugar cookies that you will ever eat! Why else would I drive so far to get one? They are insanely delicious.

    1. Prep and Mix Dry Ingredients: Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
    2. Cream Wet Ingredients: In a large mixing bowl, cream together butter, vegetable oil, sugar (1 ¼ C), powdered sugar, and water. Add in eggs.
    3. Combine: Slowly add in flour mixture until combined. Roll the cookie dough into golf sized balls and roll in the reserved ½ cup of sugar before place onto a non stick cookie sheet.
    4. Press Cookies: To give the cookies their signature rough edge, dip the bottom of a glass or flat measuring cup into the remaining sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them too thin.
    5. Bake: Bake for 8-10 minutes or until the bottom is lightly brown. The centers should be just barely baked as they will continue to bake while they cool. Don’t overbake, or your cookies won’t be nice and soft!

    To Make the Frosting 

    1. Mix and Frost: Cream together butter, sour cream, and salt. Add the powdered sugar and then add in the milk to the desired consistency. Add a drop of red food coloring to make the perfect pink frosting! Spread over cooled cookies.
    4 pictures showing how to make sugar cookie dough.

    Sugar Cookie Baking Tips

    I love copycat recipes. Having delicious food that I can make from my own house and have it taste equally delicious as the restaurant (or better!) is the best. Here are a few tips to help this Swig sugar cookie recipe turn out just right.

    • Room temperature ingredients: Before mixing up your dough, take the time to set your ingredients out so that they can soften up. Room temperature ingredients mix up SO much better, and your dough and frosting will be so smooth with no lumps!
    • Don’t open the oven: So many people are tempted to open the oven to check out how their cookies are doing. Don’t do it! This causes the hot air to be released and can result in your cookies being baked unevenly. Use the oven light instead!
    • Do I have to chill the dough? Nope! Not with these cookies. All the more reason to make them right now!

    The top view of Swig sugar cookies on a cooling rack, ready to eat.

    How to Store Leftover Swig Sugar Cookies

    Once you have frosted your Swig sugar cookies then you can store them in an airtight container on your counter. Just make sure to use a piece of parchment paper in between layers so that the frosting doesn’t stick to them all. The cookies will last about 3-5 days.

    A stack of sugar cookies with a bite taken out of the top one.

    More Delicious Frosted Cookies

    I’ll be honest, I am one of those people that loves the frosting almost more than the cookie itself! That’s why these Swig sugar cookies are so delicious! Try out a few more of my cookie recipes that use frosting. They are all SO good!

    Print

    Swig Sugar Cookies

    Look no more; this is the best copycat recipe out there for the famous Swig sugar cookie! These Swig sugar cookies are perfectly soft and topped with the most delightfully sweet frosting that you will ever try. You will definitely not be able to stop at just one! 
    Course Dessert
    Cuisine American
    Keyword cookies, sugar cookie recipes, sugar cookies, swig sugar cookie
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 24 Servings
    Calories 363kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup butter softened
    • 3/4 cup vegetable oil
    • 1 3/4 cup sugar (reserve ½ cup)
    • 3/4 cup powdered sugar
    • 2 tablespoons water
    • 2 eggs
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cream of tartar
    • 1 teaspoon Salt
    • 5 1/2 cup Flour

    Frosting:

    • 1/2 cup butter softened
    • 2 tablespoons sour cream
    • 4 cups powdered sugar
    • 1 teaspoon salt
    • 3-4 tablespoons milk
    • red or pink food coloring

    Instructions

    • Preheat the oven to 350 degrees. In a medium-sized mixing bowl, combine flour, baking soda, cream of tartar, and salt. Set aside.
    • In a large mixing bowl, cream together butter, vegetable oil, sugar (1 ¼ C), powdered sugar, and water. Add in eggs.
    • Slowly add in flour mixture until combined. Roll the dough into golf sized balls and roll in the reserved ½ cup of sugar before place onto a non stick cookie sheet.
    • To give the cookies their signature rough edge, dip the bottom of a glass or flat measuring cup into the remaining sugar and press it onto the cookie ball to flatten the cookie. You still want the cookie to be thicker, so don't press them too thin.
    • Bake for 8-10 minutes or until the bottom is lightly brown. The centers should be just barely baked as they will continue to bake while they cool. Don't overbake, or your cookies won't be nice and soft!

    To Make the Frosting

    • Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.

    Notes

    Originally Posted on June 23, 2014

    Updated on August 8, 2022

    Nutrition

    Calories: 363kcal | Carbohydrates: 60g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 316mg | Potassium: 44mg | Fiber: 1g | Sugar: 38g | Vitamin A: 384IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg
  • Grilled Swordfish

    Grilled Swordfish

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

    Delicious and seasoned swordfish simply grilled and seared to perfection! This tender grilled swordfish has a flavorful marinade of spices that give the fish maximum flavor.

    Grilling in the summertime is such an easy idea for dinner. I also love not having to heat up my kitchen, and grilling just makes meat and fish extra tasty! A few of my favorite grilling recipes you have to try is this chicken, these amazing steak skewers, or this incredible salmon.

    Close up view of grilled swordfish on a white platter. The swordfish is garnished with parsley and grilled lemon slices.

    What Does Grilled Swordfish Taste Like?

    The world needs to know how delicious swordfish is! Most people reach for more common choices of fish, but I am telling you, swordfish is a MUST! So tender and full of flavor, and the spices on the outside are the star of this dish. It sounds so fancy but it’s actually really

    This swordfish recipe will leave you wanting to season and grill fish every day of the week. I could not stop eating this fish, it was incredible! If you are looking for more fish dishes I can’t live without then you should try cod, shrimp, or lobster!

    Ingredients Needed to Make Grilled Swordfish

    It only takes a handful of simple ingredients to make this amazing grilled swordfish! Combined, they create something that rivals even the best seafood restaurants! You’re going to love the texture of the fish and how it turns out.

    • Fish Seasoning: This is the #1 best fish seasoning and the secret to this amazing swordfish recipe!
    • Olive Oil: Olive oil serves as the base of the marinade for the fish.
    • Garlic Cloves: Fresh garlic always! Feel free to use jarred minced garlic if that is easier.
    • Soy Sauce: This salty, flavorful soy sauce helps tenderize the fish as it marinates.
    • Worcestershire Sauce: A little smokey flavor from Worcestershire sauce added in is yummy.
    • Lemon: Just the juice of one lemon! Lemon is the greatest flavor for fish.
    • Swordfish Steaks: One pound of swordfish steaks for this recipe!
    • Lemon and Parsley: Fresh lemon and parsley garnish and brighten the flavors of this dish. It also makes the presentation beautiful.

    How To Make Grilled Swordfish

    Grilling swordfish could not be any easier with my recipe! It is an easy marinade with easy grilling instructions. Once you marinate the fish, all you have left is the grilling, And it tastes like you have the secret to the best-grilled swordfish in town!

    1. Make the marinade: In a ziplock bag, combine the fish seasoning, olive oil, garlic, soy sauce, Worcestershire sauce, and lemon juice.
    2. Marinate Swordfish: Add the swordfish steaks to the bag and let marinate for at least 30 minutes.
    3. Grill Swordfish: Preheat the grill to high. Then, add the steaks to the grill and grill for 4-6 minutes on one side, and then flip. The fish will flake easily when done but maintain firmness.
    4. Garnish and Serve: Garnish the grilled swordfish with lemons and parsley. Then you can serve and enjoy!
    Marinating swordfish steaks in a ziplock bag.

    Benefits of Swordfish

    Is grilled swordfish a healthy fish to eat? You bet it is! Swordfish are packed with nutrients and a great option when it comes to getting more fish in your diet. Keep reading to learn the health benefits of swordfish.

    • Heart Healthy Benefits: Swordfish provides an excellent source of selenium. Selenium is a micronutrient that offers important cancer-fighting and heart health benefits.
    • Low-calorie: Swordfish is low in calories, and most of the calories from swordfish come from protein. Because it also has no carbohydrates, swordfish is a great option for a healthy meal.
    • High in Protein: Swordfish is a great source of protein. It has 20 grams of protein in a 3 oz portion which is awesome!
    • Vitamins & Minerals: Swordfish are high in Vitamin D, which is important in calcium absorption and bone health. It is also rich in other vitamins and minerals such as zinc, vitamin A, E, b12, and omega-3 fatty acids. All are highly beneficial to our health!

    Overhead view of two grilled swordfish steaks on a large white platter. Grilled lemon slices and parsley garnished on the side.

    Leftover Swordfish

    Although grilled swordfish is best served right away, here’s how to store your swordfish to keep it tasting as delicious as it was the day you made it!

    • In the Refrigerator: Once it has cooled, then place it in an airtight container or wrap it tightly in plastic wrap. Put it in your fridge, and your fish will stay good for up to 3 days.
    • Reheating: The quickest way to reheat your grilled swordfish is in the air fryer for about 3 minutes at 350 degrees. You can also reheat it over medium heat on the stove with a little melted butter in the pan.

    Close up photo of grilled swordfish with a fork lifting up a cut piece. Garnished with grilled lemon wedges and parsley leaves.

    Try Some Grilled Side Recipes

    Grilling isn’t just for meat!  I also love to grill side dishes as well.  Then my whole meal can be made on the grill and it makes cleanup easy!  Here are some of my favorite summer sides to make.

    • In a ziplock bag combine the fish seasoning, olive oil, garlic, soy sauce, worcherstershire sauce, and lemon juice.

    • Add the swordfish steaks to the bag and let marinate for at least 30 minutes.

    • Preheat the grill to high. Add the steaks to the grill and grill for 4-6 minutes on one side and then flip. The fish will flake easily when done but maintain the firmness.

    • Garnish with lemons and parsley.

    Serves: 4

    Serving3ouncesCalories417kcal (21%)Carbohydrates3g (1%)Protein23g (46%)Fat35g (54%)Saturated Fat6g (30%)Polyunsaturated Fat4gMonounsaturated Fat23gTrans Fat0.1gCholesterol75mg (25%)Sodium400mg (17%)Potassium541mg (15%)Fiber0.3g (1%)Sugar1g (1%)Vitamin A192IU (4%)Vitamin C1mg (1%)Calcium35mg (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 American

    Keyword grilled swordfish

  • The BEST Oreo Cheesecake Recipe

    The BEST Oreo Cheesecake Recipe

    Let your teeth sink into the most delectable, creamy oreo cheesecake that you have ever had! Silky and smooth with the perfect bite-sized oreo bits in every single slice, you won’t be able to stop raving about this cheesecake!

    Cheesecake is my weakness! Any flavor with any topping, whether that’s fruit, chocolate, or classic cheesecake, and I am THERE! Check out my very favorite cheesecake recipes like this New York cheesecake, this pecan pie cheesecake, or this delicious death by chocolate cheesecake!

    A slice of oreo cheescake on a plate with some oreo crumbs sprinkles around it.

    The MOST Delicious Oreo Cheesecake Recipe

    Alright, alright. I know that I love cheesecake more than any other dessert but come on! Oreo cheesecake?! It’s like the best of both worlds, cookies with creamy and decadent cheesecake collided just so that I could experience this delightful dessert! This cheesecake is so delicious, and the oreo crust really takes it over the top.

    I especially love that it’s topped with whole Oreos, not only making the presentation perfect but also adding to the overall delicious taste of this cheesecake. The base is like your classic New York cheesecake, but then you add in some delicious crumbled Oreos and top it with some whipped cream. Trust me when I say that you will want to eat this cheesecake all by yourself!

    Ingredients You Need to Make Oreo Cheesecake

    This list of ingredients is actually very simple! You probably already have all of these ingredients in your kitchen already… Especially if you are an Oreo love like I am! Check out the recipe card at the bottom of the post for exact measurements.

    Crust

    • Oreos: I used regular Oreos and not double stuff (even though I love those the most when it comes to just eating them plain!)
    • Butter: I used unsalted butter in this crust.

    Cheesecake

    • Cream Cheese: Set your cream cheese out before you start on your cheesecake. Then it can get soft and mix in with no lumps.
    • Sour Cream: This adds to the deliciously creamy texture that you want in a cheesecake.
    • Granulated Sugar: Sweeten up the sour cream with some sugar.
    • Eggs: I always use large eggs whenever I am baking.
    • Vanilla Extract: Adding a splash of vanilla brings a great flavor to the base of this cheesecake.
    • Oreos: These will complement the oreo crust and be put into the actual cheesecake (and on top as a garnish).

    Ingredient Tips

    Use these helpful tips to make sure that your cheesecake has just the right consistency, texture, and taste!

    • Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream. Now is not the time to use reduced fat. Save that for your other recipes! 
    • Room Temperature Ingredients: To create that smooth, luscious filling, you will want all your ingredients to be at room temperature. If they are too cold, they can cause lumps. Take your ingredients out and let them sit for up to 2 hours. 

    6 pictures showing how to make the crust and filling and put it into a prepared pan, ready to be baked.

    How to Make Oreo Cheesecake

    Get ready to make the most delicious dessert of all time. If I haven’t talked it up enough, then keep on scrolling down. The pictures will make your mouth water, and trust me. It tastes as good as it looks!

    Crust

    1. Preheat: Preheat the oven to 350°
    2. Pulse and combine: Pulse the Oreos in a food processor until the cookies have become fine crumbs. Pour in the melted butter and pinch of salt and blend until combined.
    3. Press: Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes.
    5. Cool: Allow to cool completely.

    Prep the Oreo Cheesecake

    1. Beat the cream cheese: Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible so your cheesecake doesn’t have any lumps in it.
    2. Combine: Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    3. Add the rest of the ingredients: Add eggs and vanilla and whisk on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Add chopped Oreos and fold into the cheesecake filling by hand.

    Bake the Cheesecake

    1. Wrap pan with foil: Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil.
    2. Add to roasting pan: Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    3. Make a water bath: Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
    4. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
    5. Let the cheesecake cool in the oven: Once the cheesecake is set yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    6. Top and serve: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.
    The top view of half of an oreo cheesecake on a platter.

    Baking Tips

    Oreo cheesecake sounds like an intimidating dessert, but it doesn’t have to be! Here are some baking tips and the reasons why it’s important to follow the directions exactly! You can do this, baking cheesecake isn’t hard, and the result is worth every second of trying!

    • Do not overbeat: When you overbeat your batter, it will put too much air in the mixture, which can cause it to split or rise and fall drastically. 
    • Use a water bath: You may shudder at the fact that you must cook your cheesecake in a water bath! But this is the gentlest way to fully cook the cheesecake without curdling it. The best way to keep the water out of your cheesecake is 3-4 layers of 18-inch heavy-duty foil wrapped around the outside of the springform pan. Regular foil is narrower and more prone to leak since it won’t come up high enough around the sides of the pan. 
    • Let it cool: You will know your cheesecake is done when there is a slight wobble in the center, but it’s not liquid. Resist the urge to stick a knife or thermometer inside. That will cause it to crack as it cools. Once it is done, turn off the oven and let it cool to room temperature as the oven cools, which takes about an hour. Remove the cheesecake from the cooled oven and chill in the fridge for 6 hours or overnight for best results.

    A slice or oredo cheesecake being taken out with a gold pie server.

    How to Store Leftovers

    If you are lucky enough to have leftovers of this, beware… You are going to have a hard time resisting eating this as a midnight snack! Any leftover cheesecake can be stored in an airtight container in the refrigerator for up to 7 days.

    An oreo cheesecake with one slice taken out so that you can see the inside.

    More Oreo Recipes to Try!

    You can never have too many Oreo recipes on hand! They make everything better! Try out a few more of these recipes. Anyone can make them and the hardest part about any of them will be picking a favorite!

    Print

    Oreo Cheesecake

    Let your teeth sink into the most delectable, creamy oreo cheesecake that you have ever had! Silky and smooth with the perfect bite-sized oreo bits in every single slice, you won't be able to stop raving about this cheesecake! 
    Course Dessert
    Cuisine American
    Keyword oreo cheesecake, oreo dessert
    Prep Time 40 minutes
    Cook Time 1 hour 30 minutes
    Chill Time 6 hours
    Total Time 8 hours 10 minutes
    Servings 10 Servings
    Calories 807kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 28 regular Oreo cookies
    • 4 tablespoons unsalted butter melted

    Cheesecake

    • 2 pounds cream cheese softened (four 8-ounce packages)
    • 8 ounces sour cream
    • 1 1/2 cup granulated sugar
    • 5 large eggs
    • 1 teaspoon vanilla extract
    • 18 Oreo cookies roughly chopped

    Instructions

    Crust

    • Preheat oven to 350°
    • Pulse the Oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.
    • Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes.
    • Allow it to cool completely.

    Cheesecake

    • Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible, so your cheesecake doesn’t have any lumps in it.
    • Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    • Add eggs and vanilla and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Add chopped oreos and fold in by hand.
    • Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with four sheets of foil.
    • Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
    • Once the cheesecake is set yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.

    Nutrition

    Serving: 1slice | Calories: 807kcal | Carbohydrates: 75g | Protein: 12g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 199mg | Sodium: 538mg | Potassium: 310mg | Fiber: 2g | Sugar: 57g | Vitamin A: 1619IU | Vitamin C: 0.2mg | Calcium: 137mg | Iron: 7mg
  • Perfect Coconut Cream Pie

    Perfect Coconut Cream Pie

    This coconut cream pie recipe is made from scratch and is well worth the effort! It’s made with a creamy coconut custard filling and topped with sweetened whipped cream and toasted coconut.

    We are big coconut lovers around our place! This coconut cream pie is simpler than some but still completely homemade. If you love light and creamy desserts, you might also enjoy this Banoffee Pie Recipe, this No-Bake Strawberry and Cream Pie or this delicious No Bake Pistachio Cream Pie.

    A slice of coconut cream pie being served from a pie dish.

    Coconut Cream Pie

    Easter is coming, and if there’s one dessert that has to be on the table, it’s this coconut cream pie! The custard filling is made with coconut milk and coconut extract for a big coconut flavor, and it’s poured into a simple homemade pie crust. It’s cool and creamy and perfect for any occasion.

    The texture of this coconut cream pie is smooth and silky but made with less hassle than a lot of cream pie recipes because everything is whisked together in one pot before cooking. The coconut custard filling is delicious enough on its own, even without the pastry and whipped cream! And don’t get me started on the crust! It’s perfectly flaky and melts in your mouth when you eat it!

    Ingredients in Coconut Cream Pie

    This pie is simple and easy to make. Make your crust beforehand, and this pie will come together in no time at all! Check out the recipe card at the bottom of the post for exact measurements.

    Pie Crust

    • Flour: I used all-purpose flour in this recipe, and it was perfect!
    • Sugar: You want your crust to have a slightly sweet taste.
    • Salt: The sale enhances the flavor of the crust.
    • Butter: Make sure that your butter is COLD when you use it so that it bakes in the crust. This is how you get your crust to turn out perfectly flaky.
    • Water: Your water should be cold when you mix everything together for this coconut cream pie crust.

    Filling

    • Coconut Milk: This is the base of your filling and what gives it that overall coconut flavor.
    • Granulated Sugar: This sweetens up the base so that it is a deliciously sweet dessert.
    • Eggs: I always use large eggs whenever I am baking.
    • Cornstarch: This will thicken up the filling.
    • Coconut Extract: Adding this in gives it some extra coconut flavor.
    • Vanilla Extract: The splash of vanilla really enhances the flavors in the filling.
    • Toppings: Whipped cream and toasted shredded coconut are perfect for the top of this coconut cream pie!
    4 pictures showing how to assemble a coconut cream pie.

    How Do You Make Coconut Cream Pie?

    This delicious pie will have you scraping your plate clean and asking for seconds! It’s the perfect go-to dessert for any occasion and it will be a hit with your entire family at any gathering!

    Pie Crust

    1. Combine Dry Ingredients: In a medium bowl, stir together the flour, sugar and salt.
    2. Add COLD Butter: Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
    3. Press: Gradually add in cold water, stirring each time until you can press it together.
    4. Chill: Form the pie dough into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
    5. Prep: Preheat the oven to 425 degrees Fahrenheit and roll the dough out to fit a 9″ pie plate.
    6. Press, Crimp, and Poke: Press into the pie plate and up the sides. Try to get as high up the sides as you can as the pie crust may shrink when it bakes. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
    7. Bake: Bake for 10-15 minutes until light golden brown. Set aside to cool while you make the coconut cream pie filling.

    Filling

    1. Combine: Combine coconut milk, sugar, eggs, and corn starch in a medium saucepan. Whisk thoroughly until combined.
    2. Cook: Cook over medium heat, add in coconut and vanilla extract, frequently whisking, until very thick. This can take up to 10 or 15 minutes — be patient! You don’t want to increase the heat too much and risk a lumpy filling.
    3. Pour: Pour into the cooled pie crust and press a piece of parchment paper onto the top. Refrigerate until well chilled or overnight.
    4. Garnish: Garnish your coconut cream pie with whipped cream and toasted coconut as desired, and serve.
    The side view of coconut cream pie with a slice taken out of the pie pan.

    How to store Coconut Cream Pie

    Coconut cream pie cannot be frozen or made too far in advance, as custard does not freeze particularly well and will make the pastry soggy if stored for too long.

    However, this is a great pie to make the day before a special occasion, so it has a nice long time to chill. I recommend placing some parchment or wax paper directly on the surface of the custard to chill in the refrigerator for up to 24 hours. Then remove the parchment, top with whipped cream and toasted coconut, and serve.

    A slice of coconut cream pie on a plate with a bite being cut out with a fork.

    More Delicious Coconut Desserts

    Coconut desserts are what dreams are made of! Try out a few more of my favorites, there are so many that I’m sure you will find at least one (if not more!) that you love! These are the best of the best and everyone who easts them will be asking for the recipe!

    Print

    Perfect Coconut Cream Pie

    This coconut cream pie recipe is made from scratch and is well worth the effort! It's made with a creamy coconut custard filling and topped with sweetened whipped cream and toasted coconut.
    Course Dessert
    Cuisine American
    Keyword coconut cream pie, pie recipe
    Prep Time 2 hours 10 minutes
    Cook Time 15 minutes
    Chill 10 hours
    Total Time 12 hours 35 minutes
    Servings 8 servings
    Calories 382kcal
    Author Alyssa Rivers

    Ingredients

    Pie crust:

    • 1 and 1/4 cups all purpose flour fluffed, spooned and levelled
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/2 cup cold butter cut into cubes
    • 3 to 4 Tablespoons cold water

    Filling:

    • 2 cups coconut milk *
    • 1/2 cup granulated sugar
    • 3 large eggs
    • 3 Tablespoons corn starch
    • 1 teaspoon coconut extract
    • 1 teaspoon vanilla extract
    • toasted coconut for topping
    • whipped cream for topping

    Instructions

    Pie crust:

    • In a medium bowl, stir together the flour, sugar and salt.
    • Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
    • Gradually add in cold water, stirring each time until you can press it together.
    • Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
    • Preheat the oven to 425 degrees Fahrenheit and roll out the dough to fit a 9" pie plate.
    • Press into the pie plate and up the sides. Try to get as high up the sides as you can as the pie crust may shrink when it bakes. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
    • Bake for 10-15 minutes until light golden brown. Set aside to cool while you make the filling.

    Filling:

    • Combine coconut milk, sugar, eggs, and corn starch in a large saucepan. Whisk thoroughly until combined.
    • Cook over medium heat, add in coconut and vanilla extacts, whisking frequently, until very thick. This can take up to 10 or 15 minutes — be patient! You don't want to increase the heat too much and risk a lumpy filling.
    • Pour into cooled pie crust and press a piece of parchment paper on to the top. Refrigerate until well chilled, or overnight.
    • Garnish with whipped cream and toasted coconut as desired and serve.

    Notes

    *You can absolutely use regular milk for this recipe and increase the coconut extract to 2 teaspoons.

    Originally Posted on April 10, 2019

    Updated on August 5, 2022

    Nutrition

    Calories: 382kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 269mg | Potassium: 179mg | Fiber: 1g | Sugar: 14g | Vitamin A: 468IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 3mg
  • Amazing Fried Avocado Tacos

    Amazing Fried Avocado Tacos

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

    These delicious fried avocado tacos are a great option for a meat-free version of taco night! They’re crispy, creamy, and topped with fresh veggies, cotija cheese, and cilantro lime dressing.

    If you’re looking for more ways to switch up Taco Tuesday, here are some of my tasty recommendations! Carne asada, Baja fish, and chickpea tacos are all super delicious choices and sure to leave your family wanting more.

    Top-down view of avocado tacos arranged on a white plate.

    Vegetarian Fried Avocado Tacos Recipe

    Fried avocados have become a new obsession of mine. They’re everything you could want from a snack- crispy, creamy, and flavorful! They’re great on their own but (in my opinion) even better when you add them to tacos. Fried avocados are a great meat substitute making this recipe great for vegetarian diets! Even the carnivores in your family will appreciate these delicious tacos. They’re just too good to resist.

    I also added chopped veggies, cotija cheese, and an AMAZING cilantro lime dressing to my fried avocado tacos. You can mix and match toppings to your liking, but I think this combo takes the flavor of these tacos to the next level! No need to go to that high-end taco restaurant when you can make these bad boys at home! They have the most crave-worthy flavor and texture. I’m sure they’ll become a new favorite of yours just like they have for me!

    Ingredients You’ll Need for Fried Avocado Tacos

    This recipe uses a lot of pantry staples which makes preparing these tacos a breeze. Feel free to customize these with all of your favorite toppings! See the recipe card at the bottom of the post for measurements.

    • Cooking Oil: You’ll need this for frying your avocados in. I used vegetable oil!
    • Avocados: Look for avocados that are slightly firm so that they hold up through the breading process.
    • Eggs: Help the delicious breading stick.
    • Flour: Helps add to the crispiness of the breading. All-purpose flour works just fine!
    • Panko: Gives your fried avocado their perfect crunch.
    • Seasonings: I added a mix of Italian seasoning, garlic powder, and salt to the breading mixture. You can add in a pinch of cayenne or paprika, too, if you want a bit of heat.
    • Flour Tortillas: Use your favorite brand or make them from scratch for the freshest flavor! You can find my homemade tortilla recipe here.
    • Optional Toppings: I used sliced red onion, red cabbage, cilantro, and cotija cheese.
    • Cilantro Lime Dressing: A creamy dressing with zesty flavor to drizzle on top! This is what makes these tacos so great!

    How to Make Fried Avocado Tacos

    Although you need to deep-fry your avocado wedges, it’s actually really simple! You’ll have golden, delicious avocado fries ready to go in no time. (Psst- if you want to bake your avocado wedges instead of frying them, I have a recipe for that here!)

    1. Prepare Oil for Frying: In a deep skillet add about 1 inch of vegetable oil and heat to 350 degrees.
    2. Prepare Avocado Slices: Slice the avocados in half lengthwise and then cut into wedges. In a shallow bowl add the eggs, then, in another bowl add the flour, and the last bowl, add the panko, Italian seasoning, garlic powder, and salt.
    3. Coat in Panko: Dip the avocado into the flour, then egg, and lastly in the panko.
    4. Deep-Fry: Add about 4-6 strips to the hot oil and fry for about 2 minutes until they are golden brown. Then, remove them and place on a paper towel-lined plate.
    5. Assemble Tacos: Assemble your tacos by laying a flour tortilla on a flat surface. Add the fried avocado and favorite toppings and drizzle with cilantro lime dressing.
    4-photo collage of avocado fries being battered.

    Tips and Variations

    Tacos are such a great thing to make for crowds because people can customize them however they want! Here are a few more topping ideas and ways to make the best fried avocado tacos possible!

    • Use Firm Avocados: This is a recipe that’s perfect for using avocados that aren’t quite ripe yet. You want any avocados you use to be firm so that they don’t fall apart as your bread them.
    • Make Homemade Tortillas: It’s no secret that making your tortillas from scratch is the best way to level up homemade tacos. You can find my recipe here! It’s super easy and you only need a handful of simple ingredients to whip some up! For a gluten-free version, try making these homemade corn tortillas!
    • More Toppings: Try adding pinto beans, refried beans, black beans, cilantro rice, fajita veggies, chickpeas, or salsa to your tacos!

    4 fried avocado tacos on a white plate.

    Storing Leftovers

    These fried avocado tacos make great leftovers as long as you store the fixings and dressing separately.

    • Storing Leftover Fried Avocado: Store your leftover fried avocado wedges in the fridge in an airtight container. They will last for 1-2 days. To reheat them, pop them in the oven for 10-15 minutes at 350 degrees Fahrenheit.

    A fried avocado taco being picked up.

    More Delicious Homemade Taco Recipes

    • In a deep skillet add about 1 inch of vegetable oil and heat to 350 degrees. Slice the avocados in half lengthwise and then cut into wedges. In a shallow dish add the eggs, in another dish add the flour, and the last dish adds the panko, Italian seasoning, garlic powder, and salt.

    • Dip the avocado into the flour, then egg, and lastly in the panko.

    • Add about 4-6 strips to the hot oil and fry for about 2 minutes until they are golden brown. Remove them and place on a paper towel lined plate.

    • Assemble the tacos by laying a flour tortilla on a flat surface. Add the fried avocado and favorite toppings and drizzle with cilantro lime dressing.

    Serves: 4

    Calories639kcal (32%)Carbohydrates68g (23%)Protein16g (32%)Fat36g (55%)Saturated Fat6g (30%)Polyunsaturated Fat5gMonounsaturated Fat22gTrans Fat0.01gCholesterol123mg (41%)Sodium974mg (41%)Potassium1146mg (33%)Fiber17g (68%)Sugar4g (4%)Vitamin A493IU (10%)Vitamin C20mg (24%)Calcium139mg (14%)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, lunch

    Keyword fried avocado, fried avocado tacos