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  • Caprese Skewers

    Caprese Skewers

    Caprese skewers are a 4-ingredient appetizer that is so simple but guaranteed to impress! Made with cherry tomatoes, mozzarella, fresh basil, and an easy balsamic reduction, they imitate classic Caprese salad, only made portable on a skewer!

    Skewers are a great way to combine different flavors, colors, and textures all in one place. They’re so delicious and look so appetizing! Try these antipasto skewers, Thai chicken skewers, or teriyaki beef skewers at your next barbecue!

    Caprese skewers drizzled with balsamic vinegar.

    Caprese Skewers With a Balsamic Drizzle

    I’ve been trying to clean up some of my eating habits this summer, so rather than whipping up my signature batch of homemade brownies every time there’s a potluck or party to attend, I’ve been making these fresh and light Caprese skewers instead. And guess what – not a single person has complained about being presented with tomatoes rather than chocolate (which I was a little worried about the first time!). You just can’t go wrong with the combination of basil, mozzarella, juicy tomatoes, and a tangy balsamic drizzle on top! It’s too irresistible.

    I think that having impressive appetizers that are also easy to make is essential, and these Caprese skewers just earned themselves a place on the list. Just 4 ingredients plus a skewer and you have yourself an appetizer that’s simple, refreshing, and bursting with flavor! It’s everything you love about a classic Caprese salad but ready to take on the go! They’re the best. Get ready to be addicted.

    All Ingredients Needed

    Simplicity is key here! Modeled after the famous Caprese salad, the 4 components of these skewers are a handful of fresh basil, grape or cherry tomatoes, and fresh mozzarella. You will also need some balsamic vinegar, which you will cook down to a balsamic reduction for drizzling. You can find measurements for each ingredient in the recipe card below.

    • Balsamic Vinegar: The sweet but tangy flavor of balsamic vinegar is a must here. This gets cooked down to create a thick, delicious balsamic glaze.
    • Mini Mozzarella Balls: If yours are in water, drain and pat dry before adding to your skewers.
    • Tomatoes: Cherry or grape tomatoes both work! We’re just going for bite-sized here.
    • Fresh Basil Leaves: Add a pop of minty flavor in between the layers.

    Are Caprese Skewers Healthy?

    Yes! Caprese skewers are a super healthy choice. Tomatoes are loaded with vitamins and antioxidants, while mozzarella is a great source of healthy fats and calcium! Even the basil leaves are good for you! They’re a great source of vitamins like magnesium. And the best part? Caprese skewers are low-carb and diet-friendly! They’re a delicious snack you don’t have to feel bad about eating!

    How to Make Caprese Skewers and Balsamic Reduction

    Making the balsamic reduction is simple – all you need is one cup of balsamic vinegar which you’ll pour into a saucepan and heat until it reduces in volume. Just make sure you let it cool before drizzling it over your skewers (and if you can, have a fan going or a window open while making the reduction — the vinegar smell can be quite potent!).

    1. Begin Preparing Balsamic Drizzle: Prepare your balsamic reduction first by pouring 1 cup of balsamic vinegar into a small saucepan over medium-low heat.
    2. Reduce: Cook, stirring occasionally, until vinegar has reduced to about half a cup (this will take about 15 minutes or so). Allow balsamic reduction to cool before drizzling over your Caprese skewers (it will thicken as it cools, also).
    3. Assemble: To prepare Caprese skewers, spear the top of one tomato and slide it up 1” from the top of the skewer. Take a small basil leaf (about 1” — if your basil leaves are large then cut them in half first, otherwise the flavor will overwhelm the skewer) and fold it in half. Spear the basil leaf and slide it up against the tomato.
    4. Repeat: Repeat with a mozzarella ball, and then repeat with another tomato, basil leaf, and mozzarella ball.
    5. Add Drizzle and Serve: Just before serving, drizzle with balsamic reduction. Enjoy!
    4-photo collage of skewers being prepared.

    Tips and Substitutions

    The great thing about skewers like these is that you can customize them to your liking. These are a few simple ways to customize the flavor of your Caprese skewers and make them easier to take on the go! They are the perfect companion to any summer picnic or outing.

    • Use Wooden Skewers: Not only are wooden skewers a cheap option, but they make for easy cleanup. Disposable cutlery is perfect for large gatherings. If you’re worried about splinters, soak the skewers before adding on Caprese ingredients.
    • Swap Out Basil: The flavor of basil can be overpowering for some people – you can substitute your basil leaves for spinach if you want a more mild flavor.
    • Add More Flavor: If you want your mozzarella balls to be packed with more flavor, try marinating them in your balsamic glaze overnight before assembly!

    Top-down view of Caprese skewers on a gray plate.

    Storing Leftovers

    Caprese skewers make great leftovers and can easily be transformed into a salad! They’re such a cool, flavorful snack for the summer.

    • In the Refrigerator: Store your skewers in an airtight container. They’ll stay fresh for about 4 days.

    A Reader’s Review

    “This is always my go to for get togethers. If you don’t have time to make your own reduction, stores like Home Goods, Whole Foods etc will have reduction (just be careful to check for junk ingredients / added sugars) We keep basil plants all summer just for this!”

    proBAKE

    Closeup of a Caprese skewer being held.

    More Easy and Delicious Appetizers

    Let’s face it- summertime can be busy. Between game days, BBQs, and neighborhood potlucks it always feels like my family is on the go. For those times when you need to make a tasty appetizer last minute, I’ve got you covered. Here are a few easy recipes packed with amazing flavor that everyone will love! You can find more quick and easy appetizer recipes here.

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    Caprese Skewers

    Caprese skewers are a 4-ingredient appetizer that is so simple but guaranteed to impress! Made with cherry tomatoes, mozzarella, fresh basil, and an easy balsamic reduction, they imitate classic Caprese salad, only made portable on a skewer!
    Course Appetizer
    Cuisine Mediterranean
    Keyword caprese skewers, chicken skewers
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 16 Skewers
    Calories 55kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup balsamic vinegar
    • 8 oz mini mozzarella balls if they are in water, drain and pat dry before adding to your skewers
    • 1 pint Grape or cherry tomatoes
    • Fresh basil leaves
    • You will also need 16 4” bamboo skewers

    Instructions

    • Prepare your balsamic reduction first by pouring 1 cup of balsamic vinegar into a small saucepan over medium low heat.
    • Cook, stirring occasionally, until vinegar has reduced to about half a cup (this will take about 15 minutes or so).
    • Allow balsamic reduction to cool before drizzling over your caprese skewers (it will thicken as it cools, also).
    • To prepare Caprese skewers, spear the top of one tomato and slide it up 1” from the top of the skewer.
    • Take a small basil leaf (about 1” — if your basil leaves are large then cut them in half first, otherwise the flavor will overwhelm the skewer) and fold it in half. Spear the basil leaf and slide it up against the tomato.
    • Repeat with a mozzarella ball, and then repeat with another tomato, basil leaf, and mozzarella ball.
    • Just before serving, drizzle with balsamic reduction.
    • Enjoy!

    Notes

    Originally posted January 17, 2018

    Updated July 6, 2022

    Nutrition

    Calories: 55kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 1mg
  • Grilled Asian Garlic Steak Skewers

    Grilled Asian Garlic Steak Skewers

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    Grilled Asian Garlic Steak Skewers are marinated in a delicious Asian garlic sesame sauce and grilled to tender and juicy perfection.  Perfect for any BBQ or gathering!

    Great grill meals for outdoor entertaining are a must at my house.  When I am in the mood for steak with delicious Asian flavors, I also love Grilled Flank Steak with Asian Marinade because it is unbelievably good!

    Asian Grilled Garlic Steak Skewers cooked and on a plate.

    A Reader’s Review

    Excellent! Juicy and perfectly seasoned!

    -Chloe

    Grilled Asian Garlic Steak Skewers

    Ok, ok I admit that I have a bit of an obsession with Asian foods. But this recipe was FANTASTIC! Anything that involves soy sauce, garlic, and sesame oil is an instant favorite in my book. This recipe was simple to put together and the flavor is out of this world good.

    I am pretty picky when it comes to steak. It has to be tender and melt in your mouth. I just can’t do the tough and chewy but it takes cooking the steak just right. Also buying a high-quality steak helps too you just can’t overcook it. Tenderloin can be a little expensive but it will get the best results. A chuck roast is a little less expensive but can tend to be a little tough and chewy I have found. A sirloin tip is a good balance between the two and will deliver amazing results and a great kabab.

    What do I need to Make Garlic Steak Skewers?

    • Top sirloin steak: Lean and fits into a balanced diet, and it’s budget friendly.  (If you have room in your budget, filet is a great option as well!)
    • Red onion: Mild flavor and great color!
    • Soy sauce: It brings out meat’s natural flavors and also tenderizes it.
    • Garlic cloves: minced
    • Sesame oil: Nutty and toasty flavor in the marinade.
    • Olive Oil: Mix together with sesame oil and soy sauce for marinade.
    • Sugar: Adds sweetness
    • Grated ginger: Keep ginger root in your freezer and grate some whenever you need it.
    • Sesame seeds: Sesame flavor combined with the ginger is trademark Asian flavor!
    • Bell Peppers: I love using yellow green and orange because of their taste and color!
    • Green onions: For garnish
    • Skewers: If using wooden, soak 30 minutes ahead of time in water.

    How to Make Asian Garlic Steak Skewers:

    1. Cut steak: Cut steak into one inch cubes. Cut the red onion into large chunks and set aside.
    2. Wisk sauce: In a large bowl whisk together soy sauce, garlic, sesame oil, vegetable oil, sugar, ginger and sesame seeds. Add the steak and toss to coat in marinade. Marinate for 3 hours or overnight.
    3. Make Skewers: Preheat the grill to medium high heat while you thread the meat and the red onion onto the skewers.
    4. Grill: Cook for 8-10 minutes until the meat is done to desired liking.
    4 pictures showing how to marinate the steak, cut up the veggies and cook them on the skewers.

    How do you cook with wooden skewers?

    While the meat for your grilled Asian steak skewers is marinating, soak the wooden skewers in water for at least 30 minutes.  The temperature of the water does not matter.  If you find yourself using skewers in your cooking a lot, then I would suggest pre-soaking the skewers.  Soak a bunch of them overnight, drain, wrap in plastic, and freeze. Then you will have some ready whenever you need them.

    A closeup of cooked Asian garlic steak skewers.

    What temperature do you grill kabobs?

    On a grill: Cook your kabob directly over the flame or coals.  Keep the lid open since you are cooking on direct heat.  Grill on medium-high heat (about 375 degrees) for 8-10 minutes.  Rotate approximately every 2-3 minutes until all sides are browned.

    In the oven: Preheat the oven to 450 degrees Fahrenheit.  A higher temperature is necessary since the kabob will not be on direct heat.

    Asian garlic steak skewers on a platter, ready to eat.

    What to Serve with Kabobs

    I love kabobs, but stayed away from serving them for the longest time because I was not sure what to pair them with.  After trying many different things, I found out they are really good with anything!  Here are some things I have put together with them and loved.

    • Cut steak into one inch cubes.
    • In a large bowl whisk together soy sauce, garlic, sesame oil, olive oil, sugar, ginger and sesame seeds. Add the steak and toss to coat in marinade. Marinate for 3 hours or overnight.
    • Preheat the grill to medium high heat. Thread the meat, red onion, and bell pepper onto the skewers. Grill for 8-10 minutes until the meat is done to desired liking.
    Updated on June 27, 2022
    Originally Posted on July 1, 2016

    Serves: 6

    Calories426kcal (21%)Carbohydrates25g (8%)Protein29g (58%)Fat24g (37%)Saturated Fat4g (20%)Polyunsaturated Fat6gMonounsaturated Fat12gCholesterol67mg (22%)Sodium1507mg (63%)Potassium635mg (18%)Fiber2g (8%)Sugar19g (21%)Vitamin A735IU (15%)Vitamin C80mg (97%)Calcium72mg (7%)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 Appetizer, Dinner, Main Course, Side Dish

    Cuisine Asian American

    Keyword asian garlic steak, asian garlic steak skewers, grilled asian garlic steak skewers, steak skewers

  • Orange Creamsicle Salad

    Orange Creamsicle Salad

    This orange creamsicle salad is creamy and insanely delicious! It is a refreshing side for any occasion and is something that everyone will go crazy over!

    I love a delicious salad, and you can’t beat it when you have creamy fluff and marshmallows involved! Try similar salads like this strawberry cheesecake salad, this best-ever ambrosia salad or this delicious Oreo fluff dessert salad.

    A bowl of orange creamsicle salad with a spoon scooping some out.

    Orange Creamsicle Salad Recipe

    Get ready for your tastebuds to experience the most delicious jello salad! I know, I know. This salad has no greens, and really, the only healthy thing in it is the mandating oranges but hear me out! The fluffy, creamy base made with cool whip, pudding, and jello is actual heaven. Once that is mixed together, and the mandarin oranges and mini marshmallows are added… Well… Let’s just say that you will be hooked!

    I actually love salads like these, especially during the summer months! They go so well at potlucks and BBQs and everyone will gobble it right up. Plus, since you have to chill it before serving, it’s a great recipe to make ahead of time. I will sometimes make it the night before so that I can just grab it and go when I need it. It’s absolutely delicious. You must try it!

    Ingredients in Orange Creamsicle Salad

    This short list of ingredients mixes together to be such a great side dish! Check out the list of ingredients at the bottom of the post for exact measurements! I can’t wait for you to try it.

    • Orange Jell-O: This is what gives off that overall orange flavor.
    • Water: You will mix the water in with the orange jello.
    • Vanilla Pudding: The pudding adds a sweet flavor to balance out the tangy jello.
    • Cream Cheese: Leave your cream cheese out on the counter for a few minutes before you mix it in so that it can come to room temperature. It will combine better with the other ingredients if it’s soft!
    • Cool Whip: The whipped topping is the base of the salad and is so delicious!
    • Mini Marshmallows: Use as many of these as you want, they are my kids favorite part!
    • Mandarin Oranges: Make sure that you drain the liquid from the cans of oranges. If you don’t then the base will be runny.

    How to Make Orange Creamsicle Salad

    You can whip these ingredients into this fluff salad in less than 10 minutes! Just make sure that you make time to chill it in your fridge so that it can be set up before serving.

    1. Mix Jello and Water: In a large bowl combine the jello powder and boiling water. Whisk it together. Then, add the cold water and stir it in.
    2. Cool: Put it in the fridge to cool for about 20 minutes.
    3. Add pudding: Take the salad out of the fridge and stir in the pudding powder. Then, refrigerate it for another 20 minutes until it sets.
    4. Combine: Add in the cream cheese and cool whip and stir to combine.
    5. Stir: Then fold in the marshmallows and mandarin oranges.
    6. Chill: Refrigerate for at least an hour. Serve chilled.
    6 pictures showing how to make the jello base, add in the cool whip and then fold in the mandaring oranges and marshmallows.

    Variations

    If you are like me, I want to make this orange creamsicle salad all the time! But my kids like it when I change things up. Here are a few ideas on how you can mix this salad up to keep it new and fresh every time!

    • Flavor: This doesn’t have to be orange flavored! Try using raspberry, cherry, strawberry or even pineapple jello! Then, use that same fresh fruit in it to amplify the delicious taste.
    • Marshmallows: My kids love anything that is rainbow colored so sometimes we mix it up and use the rainbow mini marshmallows instead!
    • Nuts: If you want to add in a little bit of texture, try adding in some chopped pecans or walnuts.

    The top view of a bowl of orange creamsicle salad.

    How to Store Leftovers

    This orange creamsicle salad makes perfect leftovers because it tastes best after it’s chilled anyways! Place any leftover salad in an airtight container and store it in your refrigerator. It will last about 3-4 days. Give it a good stir before you serve it!

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    Orange Creamsicle Salad

    This orange creamsicle salad is creamy and insanely delicious! It is a refreshing side for any occasion and is something that everyone will go crazy over!
    Course Salad, Side Dish
    Cuisine American
    Keyword Orange Creamsicle Salad
    Prep Time 10 minutes
    Chill 1 hour 40 minutes
    Total Time 1 hour 50 minutes
    Servings 8 People
    Calories 180kcal
    Author Alyssa Rivers

    Ingredients

    • 3 ounces Orange Jell-O
    • 1 cup Boiling Water
    • 1/2 cup Cold Water
    • 3.4 ounces Vanilla Pudding
    • 4 ounces Cream Cheese (softened)
    • (1) 8 ounce Container Cool Whip
    • 2 1/2 cups Mini Marshmallows
    • (2) 11 ounce Cans Mandarin Oranges (drained)

    Instructions

    • In a large bowl add the jello powder and boiling water. Whisk it together. Then, add the cold water and stir it in.
    • Put it in the fridge to cool for about 20 minutes.
    • Stir in the pudding powder and refrigerate for another 20 minutes until it sets.
    • Add in the cream cheese and cool whip and stir to combine.
    • Then stir in the marshmallows and mandarin oranges.
    • Refrigerate for at least an hour. Serve chilled.

    Nutrition

    Calories: 180kcal | Carbohydrates: 33g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 176mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 27g | Vitamin A: 194IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.1mg
  • Delicious Cheese Grits

    Delicious Cheese Grits

    Creamy and comforting cheese grits are a classic Southern dish. The slow-cooked cornmeal creates a deliciously smooth texture with a rich cheesy flavor that you will want to eat all day long!

    Cheese grits are known to be served at breakfast, lunch, and dinner. Enjoy cheese grits for breakfast with some crispy bacon, at lunch as a side dish, or for dinner with the grilled shrimp or beef brisket smothered on top! Any time of day you choose, they will be delicious.

    Top view of cheesy grits in a gray bowl. Garnished with melting butter and shredded cheddar cheese.

    What Are Cheese Grits?

    These cheese grits are made from finely ground cornmeal and are slowly cooked to perfection. Because uncooked grits can be flavored to taste savory or sweet, I added some cheese to them to amp up the flavor! The cheese and butter stirred into these grits give them a creamy rich flavor that keeps you coming back for more.

    Grits are so versatile and I just love the influence of corn in Southern cuisine! Luckily, I have a bunch of delicious Southern recipes on hand… Next, you MUST try these hush puppies or my corn fritters, they are both out of this world! And I can’t wait for you to try my corn pudding. You’re in for a real treat!

    What Ingredients Make Cheese Grits?

    Cheese grits only take a few ingredients, and you can make them in ten minutes! Because they are so easy and taste so good, I always make sure to have the ingredients on hand. Read my recipe card at the end of this post to get the exact measurements!

    • Water: Water or milk both work great! If you use milk then it will make the grits creamier.
    • Salt: Grits have little to no flavor. When you add salt then it helps bring out the flavor and is a must.
    • Uncooked Grits: There are lots of different types of grits but this recipe works best with instant or regular grits.
    • Butter: The butter adds richness to this dish. I used unsalted butter so then I wasn’t adding in an extra salt to the recipe.
    • Cheddar Cheese: Shredded sharp cheddar cheese, medium, or mild cheddar work here. Monterey Jack cheese is delicious too! The grits will take on the flavor of cheese you use.
    • Grated Parmesan: Parmesan adds a salty nutty flavor. Don’t leave it out!
    • Salt and Pepper: Use a pinch of salt and pepper to season to taste if needed.

    How to Make Cheese Grits

    Making cheese grits is shockingly easy, extremely fast, and insanely delicious! And I can tell you this honestly because even my kids love to make them. You will see just how easy they come together.

    1. Boil: Bring a large pot with the water and salt then bring it to a boil.
    2. Cook: Add the grits in and stir. Then, reduce the heat to low and cover the pot with a lid stirring periodically for 5-6 minutes.
    3. Add Butter and Cheese: Stir in the butter, cheddar cheese, and parmesan cheese until it’s melted and combined. Then, serve it warm!
    First process photo of a large pot with water and salt being added. Second photo is grits being added to a pot of boiling water. Third photo is butter, cheddar cheese, and parmesan cheese added to the pot of grits. Fourth photo is a metal spoon stirring the cheese into the grits.

    Tips and Tricks

    Once you learn how to make cheese grits the way YOU like them, you’ll always want to be in charge of making them. Follow my fail-proof tips and tricks to making the creamiest grits.

    • Low and Slow: The key to cooking grits is low and slow. Using low heat is important so that the grits simmer and slowly release their starches. This creates a decadent, silky-smooth texture. Whisking the grits constantly during the cooking process helps to prevent lumps from forming.
    • Flavor: Grits absorb the flavors you add in. Feel free to add any seasonings you would like. I think the addition of garlic powder, onion powder, Italian seasoning, cayenne pepper, and/or smoked paprika would be delicious!
    • Cheese: As long as it’s shredded then any cheese flavor will work! Play around with different cheese combinations and substitute any cheese you would like.
    • Thickness: The thickness of grits is a personal preference. Grits can be runnier with the addition of more liquid, or thicker by leaving out some of the liquid. Try a few things out and then make it however you like!

    Top view of a large pot of cheesy grits with a large metal spoon laying in the grits. Shredded cheddar cheese garnished on top with a gray kitchen bowl on the side of the pot.

    How to Store Leftovers

    If you have any leftover cheese grits (and that’s a big if!) here are some tips on storage and reheating. Grits are easy to store and reheat, so it’s not a problem if there are leftovers.

    • In the Refrigerator: Cooked and cooled grits will keep well stored in an airtight container in the fridge for up to 4 days.
    • To Reheat: The best way to reheat the cheese grits is on the stovetop. Just place the grits in a saucepan over medium-high heat. Add a splash of water or milk and stir until warmed through and creamy. Grits thicken up quite a bit when they cool and are refrigerated, so you may need to adjust the amount of liquid you add. And a little extra cheese melted on top never hurt anyone either! Enjoy!

    Try More Corn Recipes

    Corn is so versatile, and I have so many dishes I love to make and share.  You’re going to want to try some of my favorites, you will love them!

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    Cheese Grits

    Creamy and comforting cheese grits are a classic Southern dish. The slow-cooked cornmeal creates a deliciously smooth texture with a rich cheesy flavor that you will want to eat all day long! 
    Course Breakfast, Side Dish
    Cuisine American, Southern
    Keyword Cheese Grits
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 6
    Calories 346kcal
    Author Alyssa Rivers

    Ingredients

    • 6 cups Water or Milk
    • 1 tsp Salt
    • 1 1/2 cups Uncooked Grits
    • 1/4 cup Butter
    • 1 1/2 cups Cheddar Cheese, shredded
    • 1/3 cup Grated Parmesan
    • Salt and pepper to taste

    Instructions

    • Bring a large pot with the water and salt to a boil.
    • Add the grits in and stir. Reduce the heat to low and cover the pot with a lid stirring periodically for 5-6 minutes.
    • Stir in the butter, cheddar cheese, and parmesan cheese until it's melted and combined. Serve warm!

    Nutrition

    Calories: 346kcal | Carbohydrates: 31g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 1152mg | Potassium: 98mg | Fiber: 2g | Sugar: 1g | Vitamin A: 569IU | Calcium: 406mg | Iron: 15mg
  • BLT Avocado Pasta Salad

    BLT Avocado Pasta Salad

    BLT avocado pasta salad is fresh and crisp romaine lettuce tossed in bacon, tomato, pasta, and avocado. Topped with a creamy dressing and sprinkled with feta cheese this is one amazing salad!

    Potlucks are the perfect place to bring a pasta salad! After you try this one, you must try my incredible bacon ranch pasta salad, this shrimp pasta salad and this tortellini pasta salad.

    The top view of a bowl of BLT avocado pasta salad.

    BLT Avocado Pasta Salad Recipe

    Last week we had a fun little gathering and I made this delicious BLT Avocado Pasta Salad. I put a little spin on the classic BLT and added some pasta and my favorite…. avocado! I love fresh and simple ingredients tossed with some pasta. The pasta adds a great texture and really brings everything together.

    I was going to leave the salad as is but I added the avocado last minute and it added such a creamy and smooth texture to this amazing salad. It all gets tossed in a creamy and delicious dressing and you are going to love everything about it. This is perfect for you next potluck and everyone will be raving about this simple and fresh salad!

    Ingredients in BLT Avocado Pasta Salad

    You can guessed based on the title what is in this pasta salad but talking about it isn’t enough! You have GOT to taste it! Check out the recipe card at the bottom of the post for exact measurements of the ingredients.

    • Pasta: I used bowtie pasta but you can use any pasta that you have on hand.
    • Light Mayonnaise: It tastes the same as regular but is a little healthier so then you might as well use the light version.
    • Milk: I used 1 percent milk.
    • Dijon Mustard: The hint of mustard adds a great flavoring to this dressing.
    • Garlic Cloves: You can use fresh garlic cloves or minced garlic. ½ teaspoon of minced garlic equals about 1 clove.
    • Salt: This enhances all of the flavors in the dressing.
    • Romaine: I like to chop up the romaine into smallas pieces.
    • Bacon: Make sure that your bacon is cooked and crispy so that it can be chopped up nicely.
    • Tomatoes: You can’t have a BLT without some tomatoes!
    • Avocados: These diced avocados add such a creamy texture.
    • Feta Cheese: I love Feta on salads. Really, because feta is so good, I love it on everything!
    • Pepper: Sprinkle this pepper on to taste.

    Let’s Make a Salad!

    This BLT avocado pasta salad is super easy and tastes like a million bucks once it’s done. It has the best combo of flavors and it tastes so fresh with the tomatoes and lettuce. You’re going to love it!

    1. Cook Pasta: Cook pasta according to package directions. Drain and then rinse them under cold water until cool.
    2. Make Dressing and Combine: In a large bowl whisk light mayonnaise, milk, dijon mustard, garlic and salt. Then, add the romaine, bacon, tomatoes and avocados. Toss lightly until coated. Sprinkle with feta cheese and then add some pepper (if desired) and serve.
    3 pictures showing how to make the dressing and toss it with the salad in a glass bowl.

    Variations

    Change a few things up on this BLT avocado pasta salad and you’ll have a whole new salad every time! Here are a few ideas that I have for you to try!

    • Salad Dressing: You don’t have to use this dressing! If you want to make this easy just use some ranch that you have on hand and it will taste delicious too!
    • Pasta: I used farfalle pasta (bowtie) but you could use penne, large elbo noodles or even some angel hair pasta! I use that in my california spaghetti salad and it works great!
    • Vegetables: Change up the veggies! Add in some corn, some cucumbers, matchstick carrots, or peppers. Really, toss just about anything in that’s fresh and it will taste delicious!

    A bowl filled with pasta salad, topped with feta and being tossed with two wooden spoons.

    Can I Make BLT Avocado Pasta Salad Ahead of Time?

    Yes! Since pasta salads need time to chill and to allow the flavors to blend together, this pasta salad is a great one to make ahead of time. Once you have assembled the salad, put it in an airtight container. Store it in your fridge and it will last 3-4 days.

    A close up of BLT Avocado Pasta Salad with a wooden spoon.

    More Delicious and Fresh Salad Recipes

    Salads make such a good side dish and are fantastic to bring to a potluck! I have gathered up some more of my very favorites that will go well with just about anything! Give them a try. The hardest part will be picking which one is your favorite!

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    BLT Avocado Pasta Salad

    BLT avocado pasta salad is fresh and crisp romaine lettuce tossed in bacon, tomato, pasta, and avocado. Topped with a creamy dressing and sprinkled with feta cheese this is one amazing salad!
    Course Dinner, Main Course, Salad
    Cuisine American
    Keyword BLT Avocado Pasta Salad
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 8 Servings
    Calories 347kcal
    Author Alyssa Rivers

    Ingredients

    • 8 ounce pasta (I used bowtie)
    • 1/4 cup light mayonnaise
    • 1/4 cup milk
    • 1 1/2 teaspoon Dijon mustard
    • 2 cloves garlic minced
    • 3/4 teaspoon salt
    • 4 lightly packed cups sliced romaine
    • 1/2 pound sliced bacon cooked until crisp and chopped
    • 2 large tomatoes sliced
    • 2 Avocados diced
    • 1/4 cup feta cheese crumbled
    • pepper to taste

    Instructions

    • Cook pasta according to package directions. Drain and rinse under cold water until cool.
    • In a large bowl whisk light mayonnaise, milk, dijon mustard, garlic and salt. Add the romaine, bacon, tomatoes and avocados. Toss lightly until coated. Sprinkle with feta cheese and pepper if desired and serve.

    Notes

    Originally Posted on May 23, 2016

    Updated on June 22, 2022

    Nutrition

    Calories: 347kcal | Carbohydrates: 29g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 538mg | Potassium: 491mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1597IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 1mg
  • Watermelon Arugula Salad

    Watermelon Arugula Salad

    Nothing beats a fresh and healthy watermelon arugula salad in the summertime! The sweet watermelon is a surprising compliment to the peppery arugula, creamy feta cheese, and balsamic glaze. Don’t knock it until you try it!

    Fresh summer side dishes are my favorite to enjoy when my garden is overflowing with fresh fruits and veggies. I love sharing these summer dishes at potlucks with friends and family. Some of my go-to potluck dishes include this crowd-pleasing corn, these amazing baked beans, and my kid’s favorite fruit salad.

    Top view of watermelon arugula salad in a large gray bowl. Wood serving spoons are sitting in the bowl of salad with watermelon and arugula scattered on the counter next to the bowl.

    What Is Watermelon Arugula Salad?

    The flavor combinations in this watermelon arugula salad may raise a lot of eyebrows, but I am telling you, it is the most unforgettable salad I have ever had! The sweet juicy watermelon and then added crumbly feta paired with the fresh arugula… It makes my mouth water just thinking about it! I love adding fruit to my salad because it just takes them up a notch. I especially like this strawberry avocado salad, my delicious spinach salad, or this salad with chicken.

    Because watermelon is so delicious, there are so many things that go with it! All the flavors in this salad are known for how well they complement the sweetness of the watermelon. Fresh mint leaves, sweet and tangy balsamic glaze, and then a fresh squeeze of lime. The lime juice wakes up all the flavors and you will love every single bite! Because this salad is so delicious, you may want to start keeping these ingredients on hand this summer so then you can whip it up whenever you want!

    Ingredients You Need to Make Watermelon Arugula Salad

    My favorite part about this salad is that it only has a handful of ingredients. Plus, I love how fresh and bright it tastes. It’s definitely one that you will make on repeat all summer long! Check out the recipe card at the bottom of the post for exact ingredient measurements.

    • Baby Arugula: I like using fresh arugula as the base of this salad. It brings all of the flavors together.
    • Seedless Watermelon: Cold, crisp, and juicy watermelon brings in just the right amount of sweetness that this salad needs.
    • Feta Cheese: You know now that I love feta cheese! It’s creamy and crumbly and adds such a delicious texture to this salad.
    • Lime: A subtle and fresh squeeze of a lime complements and brightens all of the other flavors.
    • Balsamic Glaze: This is not a typo… balsamic and watermelon are a match made in heaven.
    • Fresh Mint: Fresh herbs take salads to a whole new level… The mint in this salad might be the star of the show.

    How to Make Watermelon Arugula Salad

    I can make this salad in 5 minutes, that’s how fast and easy it is! For best results, don’t make this ahead of time. You will want to try and assemble this salad right before you plan on serving it. You want this salad to be nice and fresh for all of your guests!

    1. Combine: Place the arugula into a large bowl. Layer on the cubed watermelon, and then sprinkle on the feta cheese. 
    2. Feta Cheese Tip: The trick to this salad is not to toss the ingredients together because then the feta cheese will get too wet.
    3. Squeeze Lime: Cut and squeeze the juice of half a lime over the whole salad. Use more if you prefer.
    4. Garnish: Drizzle with balsamic glaze, and then garnish with freshly chopped mint leaves. Serve immediately and enjoy!
    Three process shots of assembling the salad. First photo is of arugula, watermelon, and feta in separate bowl with mint and lime laying next to the bowls. Second photo is the arugula and watermelon in a clear bowl with a hand squeezing on lime. Third photo is the salad with sprinkled feta cheese and a hand adding fresh mint.

    Additional Ingredient Ideas

    This watermelon arugula salad is delicious as is but… Feel free to make it your own! Here are some ideas that will go nicely with this salad.

    • Red Onion: The mild flavor of red onion really goes well with the watermelon and the feta cheese.
    • Sliced Oranges: I like adding in a splash of fresh citrus flavor.
    • Fresh Basil: Adding basil to any summer salad is a must!
    • Nuts: Try adding in some pine nuts or walnuts to this salad. They add in some great flavor and a delicious crunchy texture.
    • Drizzle of Honey: You don’t need much, just a drizzle of honey will do! Added sweetness never hurt any salad.
    • Squeeze of Lemon: If you don’t have any limes then try out some lemon instead. It works just as well!
    • Drizzle of Olive Oil: If you add in some olive oil then it can help to moisten the arugula and the other ingredients in the salad.
    • Lemon Vinaigrette: Try my lemon vinaigrette! It’s a great addition and packs a delicious punch of flavors that complement this salad so well!

    Top view of watermelon arugula salad in a gray bowl. Wood serving spoons and scattered arugula is laying next to the bowl.

    Leftovers Tips

    The key to this watermelon arugula salad is keeping it as fresh as possible. Here are a few tips on making sure that your salad turns out perfectly.

    • Don’t store this assembled: The best tip I can give you is to tell you to make sure that you don’t store this salad assembled. I like to store all of the ingredients in separate sealed containers in the refrigerator.
    • Don’t make this ahead of time: This salad is best when it is put together just before serving because the ingredients can get soggy. Luckily, this salad is so quick and easy to put together that you don’t need to plan on much time to make it! Just assemble the salad right before you need it and it will taste fresh as fresh can be!

    Try More Summer Salads

    Summertime is the BEST time to make a salad.  All the fresh ingredients you could ever want are available in the summer. I’ve rounded up a few of my most popular salad recipes that you should try next! These are some of my favorites that everyone will go crazy over!

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    Watermelon Arugula Salad

    Nothing beats a fresh and healthy watermelon arugula salad in the summertime! The sweet watermelon is a surprising complement to the peppery arugula, creamy feta cheese, and balsamic glaze. Don't knock it until you try it!
    Course Salad, Side Dish
    Cuisine American
    Keyword easy, gluten free, watermelon salad, watermelon salad recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 6
    Calories 49kcal

    Ingredients

    • 5 oz Baby Arugula (about 6 cups)
    • 2 cups Seedless Watermelon, cut into 1-inch cubes
    • 1/3 cup Feta Cheese, crumbled
    • 1/2 Lime
    • 1 tbsp Balsamic Glaze
    • Fresh Mint, for garnish

    Instructions

    • Place the arugula into a large bowl. Layer on the cubed watermelon, and sprinkle on the feta cheese.
    • The trick to this salad is not to toss the ingredients together or the feta cheese will get too wet.
    • Cut and squeeze the juice of half a lime over the whole salad. Use more if you prefer.
    • Drizzle with balsamic glaze, and garnish with freshly chopped mint leaves. Serve immediately and enjoy!

    Nutrition

    Serving: 1cup | Calories: 49kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 102mg | Potassium: 155mg | Fiber: 1g | Sugar: 4g | Vitamin A: 887IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 1mg
  • The Best Blueberry Pancakes

    The Best Blueberry Pancakes

    Blueberry pancakes are a classic breakfast option for a good reason… They are the best! Soft, fluffy, and packed with fresh, juicy blueberries, you won’t be able to stop at just one!

    If you love pancakes for breakfast, then you must try out a few more of my favorites! After all, there are SO many ways to cook up delicious pancakes. You don’t want to miss any! Try these Lemon Pancakes, these cornbread pancakes, and these delicious cinnamon roll pancakes!

    Syrup being poured onto a stack of blueberry pancakes.

    Homemade Blueberry Pancakes Recipe

    If you love homemade blueberry pancakes, then boy do I have the BEST recipe for you to try! These blueberry pancakes turn out perfect every time. They are fluffy pancakes that are so soft and delicious. The fresh blueberries provide that juicy taste when you bite into them that is so amazing when you combine it with the pancake and syrup.

    I love pancake recipes because they are so quick and easy to make, and these ones are no exception. You can whip them up in under 10 minutes, and they will taste like you went to a restaurant for breakfast or brunch! Plus, they are simple enough that they will go with any syrup. I like to try eating mine with coconut syrup or this homemade buttermilk syrup. You can’t go wrong!

    Ingredients in Blueberry Pancakes

    These blueberry pancakes use staple pantry items that you probably already have on hand! Grab some fresh blueberries and make this delicious breakfast as soon as possible. Check out the recipe card at the bottom of the post for exact measurements.

    • Egg: I always use a large egg when i am making pancakes.
    • Canola Oil: You can use vegetable instead if that’s what you have on hand.
    • Milk: I use 1 percent milk but you can use any milk that you have in your fridge.
    • Flour: I used all-purpose flour and it worked great for these pancakes! If you like a little healthier version, try these whole wheat pancakes instead.
    • Salt: The salt enhances all of the flavors in the pancakes.
    • Sugar: I like to add sugar so that the overall flavor is a little sweet.
    • Baking Powder: The baking powder helps these pancakes to rise and be nice and fluffy.
    • Blueberries: I use fresh blueberries! You can use frozen but I would thaw and drain them first.

    Let’s Make Some Pancakes!

    Blueberry pancakes are so simple yet delicious. It’s no wonder they are such a classic breakfast option. Once you try this recipe, you will have a go-to recipe for pancakes that you will never veer away from!

    1. Mix Wet Ingredients: In a medium-sized bowl whisk together egg, oil, and milk. 
    2. Stir Dry Ingredients: In a separate bowl combine flour, salt, sugar, and baking powder. 
    3. Combine: Add the dry ingredients into the wet ingredients and combine. Fold in blueberries.
    4. Cook: Preheat a griddle or pan over medium heat. Spray with cooking spray and drop about ⅓ cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.
    2 pictures showing pancake batter in a bowl and then being cooked as pancakes on a skillet.

    Variations to Your Perfect Pancakes

    Change up your blueberry pancakes so that they have different flavors every time! My kids love adding other ingredients to the batter and making them their own!

    • Fruits: You don’t just have to use blueberries, any fruit will do! Raspberries, strawberries, bananas are all so delicious!
    • Nuts: You could add in some walnut or pecans to your pancake better to add a little crunch. A little goes a long way!
    • Flavors: Add a teaspoon of your favorite exract to change up the base flavor of the pancake. Almond, vanilla and coconut extracts are a great place to start!

    A stack of blueberry pancakes with fresh blueberries on top.

    Can You Freeze Blueberry Pancakes?

    Yes! I love doubling or tripling the batch and then freezing some for later. This way, I can take them out of the freezer and quickly heat them up. It’s such a time saver!

    • How to Freeze Blueberry Pancakes: Once the pancakes are cool then lay then all on a baking sheet in a single layer for about an hour (doing this first helps them not stick together in the container). Then, transfer then to a plastic bag or an airtight container. Label it with the date. They will last for about 2 months.
    • How to Reheat Frozen Pancakes: Remove from the freezer and either pop them into the toaster or microwave. No need to thaw before reheating.

    Syrups to Use on Blueberry Pancakes

    The only thing that makes homemade pancakes better is some homemade syrup! Syrup is so easy to whip up and they can last a few weeks in your fridge! They are worth the few minutes that it takes to put them together. I’ve rounded up some of my favorites, they go with everything!

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    The Best Blueberry Pancakes

    Blueberry pancakes are a classic breakfast option for a good reason… They are the best! Soft, fluffy, and packed with fresh, juicy blueberries, you won't be able to stop at just one! 
    Course Breakfast, brunch
    Cuisine American
    Keyword Blueberry Pancakes
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Calories 1120kcal

    Ingredients

    • 1 Large Egg
    • 2 Tablespoons Canola Oil
    • 1 cup Milk
    • 1 cup Flour
    • 1/4 teaspoon Salt
    • 2 Tablespoons Sugar
    • 2 Tablespoons Baking Powder
    • 1 cup Blueberries

    Instructions

    • In a medium-sized bowl whisk together egg, oil, and milk.
    • In a separate bowl combine flour, salt, sugar, and baking powder.
    • Add the dry ingredients into the wet ingredients and combine. Fold in blueberries.
    • Preheat a skillet over medium heat. Spray with cooking spray and drop about ⅓ cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

    Nutrition

    Calories: 1120kcal | Carbohydrates: 164g | Protein: 28g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.02g | Cholesterol: 215mg | Sodium: 771mg | Potassium: 3107mg | Fiber: 7g | Sugar: 51g | Vitamin A: 745IU | Vitamin C: 14mg | Calcium: 1396mg | Iron: 9mg
  • Scotch Eggs With Parmesan

    Scotch Eggs With Parmesan

    • 4 ea hardboiled eggs, peeled
    • 2 ea large eggs, whisked
    • 1/4 cup Parmesan cheese
    • 1/4 cup almond flour
    • 8 slices bacon
    • 1 tablespoon olive oil
    • 2 tablespoons melted coconut oil

    1. In a bowl, combine the parmesan cheese and almond four.

    2. In a bowl, combine the parmesan cheese and almond four.

    3. Wrap the eggs with 2 slices bacon per egg, one slice horizontally,

      one vertically.

    4. Heat the olive oil and coconut oil in a skillet.

    5. Dip the wrapped eggs into eggs, then parmesan mixture,

      shake off the excess.

    6. Place the eggs into heated oil and fry until fully browned, all sides.

    7. Transfer the eggs onto paper towels to drain.

    8. Serve after.

    Breakfast
    American
  • Cheddar Ham Soufle’

    Cheddar Ham Soufle’

    Cheddar Ham Souffle’

    • 1/4 cup olive oil
    • 3 teaspoons garlic, minced
    • 7 oz turkey ham
    • 1 1/4 cups Cheddar chees, grated
    • 2 tablespoons chopped chives
    • Salt & Pepper to taste

    1. Heat oven to 400F and prepare six ramekins.

    2. Heat the oil in a skilled and add the garlic.

    3. Cook until fragrant, for 1 minute.

    4. In a bowl, combine the eggs, ham, heavy cream,

      cheddar cheese, chives, salt, and pepper

    5. Add the garlic, with olive oil and stir to combine.

    6. Spoon the mixture into ramekins and bake for 20

      minutes.

    7. Serve after.

    Breakfast
    American
  • Best Ever Chili Recipe

    Best Ever Chili Recipe

    Thick, rich, and flavorful, this classic chili recipe is a MUST make! Filled with lean ground beef, a mix of beans, ripe tomatoes, fresh seasonings and it’s topped with all your favorites!

    Ready to serve your chili in style?! Try this homemade cornbread or add a little spice with this jalapeño cornbread for a side dish that compliments this chili recipe perfectly.

    Chili in a bowl topped with lime wedge, sour cream, shredded cheese and Frito chips.

    Chili Recipe

    Classic traditional chili is one of my very favorite recipes to make. This by far can feed a crowd and made within 30 minutes. It is a dump and go kind of chili and uses only one pot to make. It is so simple and has SO much flavor.

    You can’t go wrong with this chili recipe. It is simple to make and only uses one pot. This delicious thick and hearty chili is full of flavor and a family favorite. My family loves to make this recipe year round. It is perfect in the winter to warm up but also a summer time favorite during BBQ season. It is so versatile and has all your pantry staple ingredients that makes this even easier to make. Get ready to WOW your family with this AMAZING chili recipe!

    Ingredients to Make Chili:

    This is an ultimate chili recipe with loads of flavor and an easy to make recipe. In 30 minutes this chili will be ready to feed a crowd!

    • Olive Oil: This is used to sauté the onion, bell pepper, cloves creating a flavor.
    • Onion: Dice up the onion the best you can without too many tears.
    • Green Bell Pepper: Cut into small chunks depending on your preference.
    • Garlic Cloves: I prefer fresh cloves but you are welcome to use the jarred minced garlic for substitute.
    • Ground Beef: Lean ground beef gives flavor but also less fat and grease.
    • Beef Broth: Adds in flavor and liquid while cooking.
    • Tomato: Sauce and diced tomatoes come in a can for a quick dump in the pot.
    • Beans: Pinto and kidney bean give a good mixture of tender and soft beans.
    • Seasonings: Chili powder, oregano, cumin, coriander, salt and cayenne mixes together giving the chili a sweet, spicy and savory flavoring.

    How to Make Good Homemade Chili:

    Dump and go recipe that uses only one pot! It is perfect for a quick meal during a busy week or let simmer on a weekend when feeding a crowd. Bring this chili to any potluck or gathering and watch it disappear in no time.

    1. Sauté and Cook Beef: In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Brown the ground beef and cook and crumble until brown.
    2. Add in Remaining Ingredients: Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne.
    3. Boil: Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes.
    The process of making chili by sautéing the onions and green peppers, cooking the ground beef and adding the beans, tomatoes and seasonings into the pot to simmer.

    Variations

    So many fun ways to make this chili thicker, spicier or even adding in cocoa powder! That is a delicious treat in your chili. Change up some of the ingredients and you may end up with a white chicken chili which is also another popular chili our family loves. Try these variations to see what you come up with!

    • Vegetables: Potatoes, carrots, celery, mushrooms or zucchini are all great add ins for sautéing at the beginning.
    • Meat: Substitute the beef for turkey, steak, Italian sausage or chicken.
    • Seasonings: Try using taco seasoning for a tex-tex taste.
    • Smokey Taste: Adobe sauce oor paprika or a liquid smoke for a smoky taste.
    • Beef Broth: Don’t have beef broth? Chicken or even water will help keep it thick and will simmer well with either liquid.
    • Sugar: Sounds crazy, right! Sugar adds a bit of sweetness. Cocoa powder will also add subtle hint of sweetness with a savory taste of chocolate. It is a must try! Just a teaspoon will do the trick!

    Chili in a bowl with lime wedge, sour cream, Frito chips and shredded cheese.

    Toppings

    Go wild and add all the toppings you love to make this chili even better! From a sweet avocado, creamy sour cream, or a crunchy chip is just what this chili needs. All the favorites blend together so well with this chili recipe.

    Here are some of our families staple toppings to try:

    • Sour Cream: Add a dollop over top.
    • Onions: Chopped up and sprinkled on top.
    • Shredded Cheese: This will melt over top the chili
    • Jalapeños: Spicy deliciousness
    • Cilantro: Looks good and adds a great flavoring
    • Avocado: Sliced and add in
    • Tortilla Strips: A crunchy bite
    • Frito Chips: Pile them on!
    • Lime Wedges: Squeeze over top

    Chili in a large pot with a ladle spooning out a spoonful of chili for the camera.

    Storing Chili Properly

    Refrigerate: It is best to keep the chili in an airtight container or ziplock bag in the refrigerator once cooled after cooking. Store in the refrigerator for 5 to 7 days long. Warming it up in a saucepan or microwave.
    Can you freeze chili? Yes! It is another perk about this recipe. Once it is cooled completely add it to a large ziplock bag letting out of all the air. Laying flat, place the chili in the freezer for 1 month long.
    Warming up: When ready to reheat, thaw overnight in the refrigerator and heat in a saucepan or microwave until warmed through.

    More Popular Soup Recipes

    If you loved this chili then you MUST try out some more of my tried and true favorite soup recipes. They are all so good that the hardest part will be deciding which on is your favorite!

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    Best Ever Chili Recipe

    Thick, rich and flavorful! Filled with lean ground beef, mix of beans, ripe tomatoes, fresh seasonings and topped with all your favorites! This classic chili recipe is a MUST make!
    Course Appetizer, Dinner, Main Course, Side Dish
    Cuisine American
    Keyword chili, chili recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 8 People
    Calories 194kcal
    Author Alyssa Rivers

    Ingredients

    • 1 tablespoon olive oil
    • 1 small onion diced
    • 1 green bell pepper diced
    • 2 garlic cloves minced
    • 2 pounds lean ground beef
    • 2 cups beef broth
    • 1 8 ounce can tomato sauce
    • 1 15 ounce can diced tomatoes, undrained
    • 1 15 ounce can pinto beans
    • 1 15 ounce can kidney beans
    • 3 Tablespoons chili powder
    • 1 Tablespoon oregano
    • 1 teaspoon cumin
    • 1 teaspoon coriander
    • 1 teaspoon salt
    • 1/4 teaspoon cayenne

    Instructions

    • In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Add in the ground beef and cook and crumble until brown.
    • Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne.
    • Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes.

    Video

    Notes

    Originally posted on April 26, 2020

    Updated on May 6, 2022

    Nutrition

    Calories: 194kcal | Carbohydrates: 4g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 640mg | Potassium: 534mg | Fiber: 2g | Sugar: 1g | Vitamin A: 981IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 4mg