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Shakshuka
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Shakshuka is an amazing one-pan meal consisting of poached eggs in a savory tomato sauce seasoned with flavorful herbs and spices! It’s so simple but incredibly delicious! You’ll love the bold and bright flavors inspired by North African cuisine.

For more recipes sparkling with mediterranean flavor, try this Moroccan chicken, these homemade gyros, or Greek meatballs!

Homemade Shakshuka Recipe

Shakshuka, also written ’Shakshouka,’ is a simple vegetarian dish said to have originated in Tunisia. There are a lot of variations out there, but today’s recipe is a take on the classic version made with seasoned tomato sauce and poached eggs. Even though this dish is simple, it has the most incredible flavor! You can serve it for breakfast, lunch, or dinner, and will have the whole family wanting more.

Where Did Shakshuka Originate?

Shakshuka is said to have originated from North Africa in the mid-16th century, with the word shakshuka meaning “all mixed up.” You can now find variations of this dish all throughout the Mediterranean and the Middle East!

This quick and easy meal is great for sharing with friends and family. I like having it as a centerpiece surrounded by tasty things you can serve it with. Crostini and pita are my go-to’s, but naan and wraps work great too! I like to add a little shakshuka to pita bread with a dollop of hummus and fresh veggies. The combination of flavors and textures is amazing! Once you try this scrumptious dish for yourself, you’ll be addicted.

Ingredients You’ll Need

One of my favorite things about this dish is how simple its ingredients are. Shakshuka is a delicious, healthy meal made from just a handful of pantry staples. Feel free to play around with the herbs and spices until the flavor is to your liking!
- Olive Oil: Used for sautéeing the chopped vegetables in.
- Vegetables: I used chopped white onion and red bell pepper for a pop of flavor and texture.
- Canned Diced Tomatoes: No need to drain these, you’ll want moisture to make the savory tomato sauce.
- Minced Garlic: Adding garlic is a must for the perfect savory flavor!
- Herbs and Spices: Time to break out the spice rack! You’ll need smoked paprika, ground coriander, cumin, chili powder, and salt and pepper.
- Eggs: Cracked on top of your skillet for extra flavor and protein.
- Feta Cheese: Add a little crumbled feta on top of your shakshuka for a bright, cheesy flavor!
- Parsley or Cilantro: Adding chopped herbs for garnish gives your shakshuka extra flavor and makes it look great, too!
How to Make Shakshuka

It’s a tasty meal that’s ready in less than 30 minutes! The other great thing about shakshuka is it’s all prepared in the same skillet so you only have to wash one dish! Delicious recipes with an easy cleanup are my favorite. It’s a quick and easy meal to make for the family on busy weeknights!
1. Sauté Vegetables: In a large skillet on medium-high heat, add the olive oil, and the chopped pepper and onion. Cook for 5 minutes or until the onion becomes translucent.
2. Stir in Spices: Add the minced garlic, paprika, cumin, coriander, and chili powder. Stir the spices into the peppers and onions and cook an additional minute.
3. Cook Tomatoes: Stir in the canned tomatoes. Turn the heat down to a simmer. Cook the tomatoes for about 15 minutes, or until the tomatoes break down and become a thick sauce.
4. Add Eggs: Make 5 small wells in the sauce using the back of a spoon. Carefully crack an egg into each well.
5. Cook: Cover the pan with a lid and cook for 5-7 minutes, or until the eggs are done to your liking. Be careful not to over cook the eggs, they should be slightly runny.
6. Add Salt and Pepper: Season with salt and pepper to taste.
7. Add Garnish: Garnish with crumbled feta and chopped parsley.
Tips and Variations

Because there are so many versions of shakshuka, you can mix and match all of the different flavors and add-ins to your liking! Here are a couple of simple ideas to start you off with.

Make it Vegan: You can easily make this recipe vegan by swapping out the poached eggs for a vegan protein source like scrambled tofu. You’ll also need to switch out the feta for a dairy-free alternative.

Spicy Tomato Sauce: Although there is both chili powder and paprika in this shakshuka recipe, the flavor is more sweet and smoky rather than hot. If you want your dish to have more heat, add more chili powder, paprika, red pepper flakes, or even cayenne pepper until you achieve your desired spiciness. Be sure to add it pinch by pinch, as a little spice will go a long way.

More Toppings: Try adding sliced avocado, beans, jalapenos, spinach, kale, or slices of lime to your next shakshuka batch!

Serve With: Anything dippable! This dish is perfect for serving alongside crusty bread like crostini or French bread, as well as naan and pita.
Storing Leftovers

If you have leftover shakshuka, you’re definitely going to want to store it for later! It heats up beautifully for a quick snack throughout the day.

In the Refrigerator: Store your leftover shakshuka in an airtight container for up to 5 days.

Reheating: Heat up your leftover shakshuka over the stove on medium heat until it’s bubbly and warmed through.
More Mediterranean Recipes

Packed with bright and bold flavor, these recipes are perfect for bringing the taste of the Mediterranean to your kitchen! They’re super easy to prepare and will have the whole family coming back for seconds. It’s hard to resist them when they’re so flavorful and seasoned with delicious herbs and spices! You can find my full list of Mediterranean recipes here.
In a large skillet on medium high heat, add the olive oil, and the chopped pepper and onion. Cook for 5 minutes or until the onion becomes translucent.

Add the minced garlic, paprika, cumin, coriander, and chili powder. Stir the spices into the peppers and onions and cook an additional minute.

Stir in the canned tomatoes. Turn the heat down to a simmer. Cook the tomatoes for about 15 minutes, or until the tomatoes break down and become a thick sauce.

Make 5 small wells in the sauce using the back of a spoon. Carefully crack an egg into each well.

Cover the pan with a lid and cook for 5-7 minutes, or until the eggs are done to your liking. Be careful not to over cook the eggs, they should be slightly runny.

Season with salt and pepper to taste.

Garnish with crumbled feta and chopped parsley.

Serves: 5

Calories177kcal (9%)Carbohydrates11g (4%)Protein9g (18%)Fat12g (18%)Saturated Fat3g (15%)Polyunsaturated Fat2gMonounsaturated Fat6gTrans Fat0.02gCholesterol170mg (57%)Sodium374mg (16%)Potassium476mg (14%)Fiber3g (12%)Sugar6g (7%)Vitamin A1656IU (33%)Vitamin C47mg (57%)Calcium125mg (13%)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 Breakfast

Cuisine israeli, Mediterranean

Keyword 15 minute
August 12, 2022
Creamy Buffalo Chicken Pasta
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Get that classic buffalo flavor and combine it with some chicken and pasta, and you have yourself a mouthwatering entree that everyone will go crazy over!

I love buffalo-flavored foods! There are so many different options out there, and I am one of those people that believes it goes with anything and everything! Try out these buffalo wings, this delicious cauliflower, and this amazing buffalo chicken dip.

Buffalo Chicken Pasta Recipe

Anytime that I can combine chicken and pasta, I will do it! They are a match made in heaven, and that buffalo chicken pasta is no exception! It is full of flavor, and my favorite part is when it is sprinkled with crumbles of blue cheese. Those two flavors are paired for perfection!

Not only is this pasta packed with flavor, but between the chicken and the pasta, it’s a deliciously hearty meal. You can use any type of pasta that you want, but I find that penne pasta is the perfect size and ratio to make sure that you get a little bit of everything in each bite. Pair this pasta with some delicious and easy rolls and a light salad. Trust me when I tell you that you are going to love this meal!

Ingredients in Buffalo Chicken Pasta

These ingredients are simple and easy but don’t let that fool you! They marry together beautifully and create a dish that will have you wanting to lick your plate clean! Check out the recipe card at the bottom of the post for exact measurements.
- Chicken Breast: Cook these ahead of time so that they are ready to go when you start mixing everything up! I like to cook chicken in my Instant Pot for recipes like this!
- Pasta: I used penne pasta for this recipe, but you can also use farfalle or large elbow noodles.
- Garlic: I love garlic, and it adds a delightful extra punch to this pasta.
- Cream Cheese: Let this sit out on the counter for a few minutes before you start. Then it will soften up and mix in smoothly.
- Ranch Dressing: You can also try using blue cheese dressing if you want more of that flavor.
- Chicken Broth: I use this instead of water because it brings in more flavor.
- Buffalo Sauce: You can buy this at the store if you want it to be quick and easy or you can make some of my homemade buffalo sauce at home with this recipe.
- Mozzarella and Cheddar Cheese: Pre-shredded cheese or cheese shredded from the block work great!
- Green Onion: Use this on top to add flavor as a delicious garnish.
- Blue Cheese: crumbled blue cheese is a MUST when it comes to making anything buffalo flavored!
- Salt and Pepper: Add these to taste.
How to Make Buffalo Chicken Pasta

This pasta dish is so simple! It uses shredded chicken, so it’s super simple to dump it all in and mix it together. It will be ready in less than 30 minutes. It’s the perfect weeknight meal for those on-the-go nights.
1. Cook Garlic: Heat a large skillet over medium heat. Add the olive oil and garlic. Cook for 1 minute until the garlic is fragrant.
2. Add and Melt Cream Cheese: Stir in the softened cream cheese until it melts.
3. Whisk: Pour the chicken broth, ranch dressing and buffalo sauce and whisk into the other ingredients until smooth.
4. Add Cheese and Chicken: Add the shredded cheese and shredded chicken. Continue string until you melt the cheeses and coat the chicken.
5. Stir: Add in the pasta and stir. Incorporate all of the ingredients by mixing thoroughly.
6. Season and Garnish: Season with salt and pepper to taste, and garnish with sliced green onions and crumbled blue cheese.
Quick and Easy Tips

If you want this buffalo chicken pasta to come together as quickly as possible, then I have a few shortcuts for you that make this so quick and easy!

Rotisserie Chicken: Instead of taking the time to cook and shred your chicken beforehand, then try this! Grab a rotisserie chicken from Costco (or better yet, they have bags of rotisserie chicken already pre-shredded!) and toss this in with your pasta and sauce. It’s a huge time saver, and it tastes just as delicious!

Buy the sauce: If you don’t have time to make your buffalo sauce from scratch (I highly recommend using this recipe if you do), then just buy some at the store! I prefer to use this buffalo wing sauce.
How to Store Leftovers

If you have leftover buffalo chicken pasta, then you can place it in an airtight container and put it in your fridge. It will last about 3-4 days. You can reheat it in the microwave on high until it’s heated through.

More Recipes with Buffalo Sauce

If you are just a huge fan of buffalo sauce then I have a few more recipes that you must try! They are so delicious (the dip is my favorite!) and they are perfect for any occasion but especially fun get togethers like a superbowl party!
Heat a large pot or saucepan over medium heat. Add the olive oil and garlic. Cook for 1 minute until the garlic is fragrant.

Add the softened cream cheese and stir until it is mostly melted.

Pour the chicken broth, ranch dressing, and buffalo sauce and whisk into the other ingredients until smooth.

Add the shredded cheese and shredded chicken. Stir in until the cheeses melt and the chicken is coated.

Stir in the drained pasta and mix until all of the ingredients are incorpated.

Season with salt and pepper to taste, and garnish with sliced green onions and crumbled blue cheese.

Serves: 6

Serving1cupCalories785kcal (39%)Carbohydrates62g (21%)Protein39g (78%)Fat42g (65%)Saturated Fat17g (85%)Polyunsaturated Fat9gMonounsaturated Fat10gTrans Fat0.01gCholesterol133mg (44%)Sodium1852mg (77%)Potassium581mg (17%)Fiber3g (12%)Sugar5g (6%)Vitamin A940IU (19%)Vitamin C2mg (2%)Calcium327mg (33%)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 30 minute, Buffalo Chicken Pasta
August 12, 2022
Baked Oatmeal with Berries (TikTok Viral!)
This baked berry oatmeal is a TikTok sensation that’s every breakfast lover’s dream! Warm, milky, and loaded with juicy berries, it’s the most delicious way to start your day.

Oats will forever be one of my favorite breakfasts. They’re just so delicious and there are so many ways to customize them! You’ll have to try these overnight oats or my recipe for homemade oatmeal next. They’ll leave you satisfied and full of energy throughout the day!

TikTok-Inspired Baked Berry Oatmeal Recipe

Recreating recipes from TikTok is one of my new favorite things to do. After all, there’s a reason why these recipes have been shared by hundreds of thousands of people, right? They must be good! After trying the (amazing) viral twisted bacon I knew I needed to give more of these recipes a try. As a lover of all things breakfast, when I saw this baked oatmeal with berries I knew I had to make it for myself. You guys- it lives up to the hype! This hearty breakfast is so creamy, sweet, and bursting with berry flavor!

You only need 6 simple ingredients to make it, and the best part is it comes together in one pan for easy preparation and cleanup! One-pan meals are my absolute favorite! This tasty baked oatmeal is also packed with tons of health benefits. You have healthy fiber from the oats and the berries, potassium from the bananas, and then all of the protein and omega-3s that chia seeds have to offer! Combined with how absolutely delicious this recipe is, you’re going to want it every morning. Let’s get started!

Baked Oatmeal Ingredients

This baked berry oatmeal has super simple ingredients. It’s an inexpensive breakfast you’ll be able to whip up in no time! Plus, you can mix and match toppings to your liking! Baked oatmeal is great for customizing! You can find exact measurements for each of these ingredients below in the recipe card.
- Bananas: Bananas make this oatmeal nice and creamy and also act as a natural sweetener. It’s also a great way to get a boost of potassium from your first meal of the day!
- Rolled Oats: I used old-fashioned rolled oats here because they add the best texture. Quick oats work too!
- Chia Seeds: This is the secret ingredient for this amazing baked oatmeal! Additionally, they’re packed with healthy nutrients like fiber, protein, and body-loving fatty acids!
- Brown Sugar: Adds a delicious smoky sweetness to the oatmeal.
- Milk: Milk adds creaminess and helps to make this baked oatmeal nice and smooth.
- Mixed Berries: I used frozen berries, but feel free to use fresh berries!
How to Make Baked Berry Oatmeal

These amazing baked oats are ready in less than 30 minutes and super easy to make. It’s perfect for those of you that are on the go but don’t want to skip out on a tasty breakfast. Thanks, TikTok!
1. Preheat Oven, Prep Pan: First, preheat your oven to 350 degrees F. Spray an 8×11-inch pan with cooking spray.
2. Layer: Add the bananas to the bottom of the pan and smash with a fork. Next, add the oats on top followed by the chia seeds and brown sugar.
3. Stir in Milk, Add Berries: Add the milk and stir until it is mixed. Top with berries.
4. Bake and Serve: Bake for 20 minutes or until the oatmeal is set. Enjoy!
Tips and Tasty Variations

Feel free to customize this quick and easy breakfast to your heart’s content! I’ve added a few ideas below to get you started.

More Toppings: A few more toppings that you can add to your baked oatmeal are whipped cream, yogurt, peanut butter, and granola! The more mix-ins the better!

Add Sweetener: Similarly, if you want your oatmeal to be a little sweeter, try adding a drizzle of honey, agave, or maple syrup!

Make it Dairy-Free: You can easily switch out regular milk for soy, nut milk, or oat milk to make this recipe dairy-free.
Storing Leftovers

If you made more baked oatmeal than you can eat, don’t worry! You can store it and enjoy it for breakfast a few days after it has been made.

In the Refrigerator: Store any leftover baked oatmeal in an airtight container.

Reheating: Pop your baked oatmeal in the microwave for 30-second intervals or until warmed through.
More Homemade Breakfast Recipes

Fuel up with a few more of my favorite homemade breakfast recipes! They’re easy, made with simple ingredients, and will leave you and your family satisfied. If you’re looking for more recipes to switch up your breakfast lineup with, find my full list here!

Breakfast

Air Fryer French Toast

Breakfast

Buttermilk Waffles

Breakfast

Overnight Blueberry French Toast

Breakfast

Delicious Cinnamon Roll Pancakes Recipe
Print

Baked Oatmeal With Berries

This baked berry oatmeal is a TikTok sensation that's every breakfast lover's dream! Warm, milky, and loaded with fresh berries, it's the most delicious way to start your day.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 356kcal

Author Alyssa Rivers

Ingredients

2 ripe bananas

2 cups old fashioned oats

1 Tablespoon chia seeds

2 Tablespoons brown sugar

2 cups milk

2 cups mixed berries I used frozen

Instructions

Preheat oven to 350 degrees. Spray a 8×11 inch pan with cooking spray. Add the bananas to the bottom of the pan and smash with a fork. Add the oats on top followed by the chia seeds and brown sugar.

Add the milk and stir until it is mixed. Top with berries.

Bake for 20 minutes or until the oatmeal is set. Enjoy!

Nutrition

Calories: 356kcal | Carbohydrates: 63g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 603mg | Fiber: 9g | Sugar: 26g | Vitamin A: 273IU | Vitamin C: 7mg | Calcium: 204mg | Iron: 2mg
August 11, 2022
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.

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.
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!
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.
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!

Dinner

Perfect and Juicy Baked Chicken

Side Dishes

1-Hour Rolls

Salads

Wedge Salad

Salads

Strawberry Cheesecake Salad
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
August 11, 2022
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!

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!
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!

Breakfast

To Die For Homemade Buttermilk Syrup

Dressings, Sauces, and Dips

Homemade Blueberry Syrup

Dressings, Sauces, and Dips

Homemade Imitation Maple Syrup

Dressings, Sauces, and Dips

Homemade Caramel Sauce
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.
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!

Breakfast

Quick 45 Minute Cinnamon Rolls

Breakfast

Grandma’s Perfect Fluffy Pancakes

Breakfast

Secret Ingredient French Toast Recipe

Breakfast

Easy Churro Waffles
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!
August 10, 2022
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!

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.
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.
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!
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!

Desserts

Apple Pecan Crisp

Dinner

Irish Apple Cake

Desserts

Perfect Apple Pie

Desserts

Apple Pie Cupcakes
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
August 10, 2022
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!

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.
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.
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.
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!

Dinner

Taco Stuffed Avocados

Dressings, Sauces, and Dips

California Avocado Dip (Salsa)

Salads

Strawberry Avocado Pasta Salad

Dinner

Grilled Steak Fajita Skewers with Avocado Chimichurri
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
August 9, 2022
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!

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.
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!
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.

Desserts

Chocolate Zucchini Cake

Dinner

Crispy Parmesan Garlic Chicken With Zucchini

American

Crispy Parmesan Fried Zucchini

Bread

My Favorite Zucchini Bread Recipe (Tried and True!)
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
August 8, 2022
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!

What is a Swig Cookie?

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.
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!
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.

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!

Desserts

Frosted Carrot Cake Cookies

Desserts

Iced Pumpkin Spice Cookies

Desserts

Lemon ‘Swig’ Sugar Cookies with Lemon Cream Ch…

Desserts

Zucchini Oat Cookies with Brown Butter Frosting
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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
August 8, 2022
Grilled Swordfish
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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.

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!
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!
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.
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
August 7, 2022