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Cherry Chocolate Chip Muffins with Cherry Glaze

by 1 Comment

These Cherry Chocolate Chip Muffins are soft, fluffy, and bursting with sweet maraschino cherries and mini chocolate chips. topped with a cherry glaze, they make a cheerful treat that's perfect for breakfast, brunch, or an afternoon pick me up.

A cherry chocolate chip muffin in a colorful striped paper liner, topped with pink glaze and chocolate chips.

This recipe reminds me of the cherry banana nut muffins but with a more intense cherry flavor. The combination of chocolate and cherry has always been one of my favorites, and these muffins carry that same nostalgic flavor in a simple grab and go form.

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Why You'll Love Chocolate Cherry Chip Muffins

Sweet flavor combo: chocolate and cherries are a classic pairing everyone enjoys.

Quick and easy: the batter stirs together easily, no mixer needed.

Pretty presentation: the pink glaze and cherry bits make these muffins eye catching for parties or special mornings.

Key Ingredients

  • All purpose flour: the base of the muffin, giving it structure and a tender crumb.
  • Maraschino Cherries: sweet, vibrant cherries chopped and folded into the batter for flavor and color.
  • Mini Chocolate Chips: smaller chips spread more evenly throughout the muffins so every bite has a bit of chocolate.
  • Almond Extract: a small touch that deepens the cherry flavor.
  • Cherry Juice: from the maraschino jar, used in the glaze for a natural pink color and extra sweetness.
A chocolate chip muffin in a partially wrapped striped liner, showing the pink glaze, cherries, and chocolate chips.

Ingredient Substitutions

  • Use dark chocolate chips instead of mini chips for a richer flavor.
  • Swap canola oil with melted butter for a slightly richer muffin.
  • Replace maraschino cherries with fresh pitted cherries when in season.

Recipe Variations

  • Add chopped pecans or walnuts for crunch.
  • Make them mini muffins for bite sized treats.
  • Skip the glaze and sprinkle coarse sugar on top before baking for a less sweet option.

Top Tips

  • Don't overmix the batter, stir just untiil the dry ingredients disappear.
  • Pat cherries dry with paper towels before folding them into the batter so extra liquid doesn't make the muffins soggy.
  • Let muffins cool before dipping into the glaze so it sets nicely on top.
A close up of a cherry chocolate chip muffin topped with pink glaze, sitting on a white plate.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them without glaze and thaw at room temperature before serving.

Serve With...

These muffins are perfect alongside a warm drink or brunch spread. Try serving them with Homemade Hot chocolate or add them to a brunch table with Egg Muffin Cups for a mix of sweet and savory.

A cherry chocolate chip muffin cut in half, showing the inside texture with chocolate chips and cherry pieces, topped with pink glaze.

For more sweet muffin and breakfast ideas, you might enjoy:

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A close up of a cherry chocolate chip muffin topped with pink glaze, sitting on a white plate.

Cherry Chocolate Chip Muffins with Cherry Glaze

Shelby Law Ruttan
Cherry Chocolate Chip Muffins are soft and fluffy with bursts of chocolate and cherries in every bite. Finished with a pretty cherry glaze, these muffins are a fun and sweet addition to your breakfast table.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Family Recipes
Cuisine American
Servings 12
Calories 307 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE MUFFINS

FOR THE ICING

Instructions
 

  • Preheat the oven to 375 degrees and place 12 paper liners in a muffin pan. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  • In a 4-cup measuring cup whisk together the egg, milk, canola oil, and almond extract.
  • Add the wet ingredients to the dry and stir just until mixed.
  • Fold the chocolate chips and cherries into the batter and stir until just combined.
  • Using a ¼ cup scoop, transfer the muffin batter to the paper lined muffin pan. Decorate with additional maraschino cherries and chocolate chips if desired. 
  • Bake for 15 minutes or until muffin is no longer wet in the center and a toothpick inserted into the center comes out clean. Remove from the oven and cool for 10 minutes.
  • Remove the muffins from the pan and place on a cooling rack with wax paper beneath the rack. In a small mixing bowl combine the powdered sugar, butter, cherry juice, and almond extract.
  • Dip the top of the muffin into the glaze and return to the cooling rack. Allow to cool completely. Store in an airtight container.

Video

Nutrition

Calories: 307kcalCarbohydrates: 54gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 21mgSodium: 194mgPotassium: 48mgFiber: 1gSugar: 40gVitamin A: 104IUVitamin C: 0.1mgCalcium: 83mgIron: 1mgNet Carbohydrates: 52g
Keyword Cherry Chocolate Chip Muffins
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Lentil Salad with Lemon Vinaigrette

by Leave a Comment

This Lentil Salad makes a satisfying Mediterranean style side dish to the main meal. It is made with a combination of lentils, cucumbers, cherry tomatoes, feta cheese, and a lemon dressing. It is a nutritious and delicious recipe that is great for summer barbecues, picnics, family reunions and more.

Overhead view of a fully assembled lentil salad made with brown lentils, black kalamata olives, red grape tomatoes, diced cucumbers and red onions tossed with feta cheese in a cream ceramic serving dish with a blue rim.
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The Versatile Legume

I love lentils. I grew up eating lentils on a regular basis. With my mom as a vegetarian, they became a staple in our home. Their meaty texture and makes any recipe feel filling and satisfying.

🥘 Ingredients

The Salad:

Dried lentils. These are a powerful legume. They are low in calories, rich in iron, and high in fiber. They are super easy to cook and don't require to be soaked prior to doing so. When cooked, they offer up a slightly spicy flavor and meaty texture. They are an excellent way to get in a healthy meal without adding meat.

Cucumbers, offering up that fresh cool addition to the salad. They are 95% water and great food to consume making you feel refreshed.

Tomatoes bring Vitamin C, A, and K into this recipe with a naturally sweet fresh flavor.

Fresh Oregano is loaded with antioxidants and has nutrients that help fight off infection.

Red Onion is rich in antioxidants and adds flavor and color to the salad.

Kalamata Olives are rich in antioxidants and healthy fats. They also have 5 grams of protein per 5 olives!

Feta Cheese adds more briny flavor to this salad. It is lower in calories and fat and a good source of calcium, phosphorus, and B vitamins.

The dressing:

Lemon juice compliments all of the flavors in the salad, it especially pairs well with the fresh oregano!

Olive oil

Dijon Mustard

Honey

A single serving of salad made with cucumbers, grape tomatoes, red onion, feta cheese, black olives, and cooked lentils in a glass serving dish.

🔪 Instructions

Step 1:

  1. Rinse the lentils and then cook according to packaging. Once cooked, drain, and rinse. Set aside.

Step 2:

  1. Make the vinaigrette: In a large glass measure, whisk together the olive oil, lemon juice, dijon mustard, honey, garlic, salt, and pepper until combined. Set aside.

Step 3:

  1. In a large mixing bowl, toss together the cooled lentils, cucumber, cherry tomatoes, kalamata olives, red onion, oregano, and feta cheese.
  2. Pour the lemon vinaigrette over top of the lentil mixture and toss to coat. Refrigerate any leftovers.
Crystal glass bowl with a single serving of lentil salad made with diced cucumbers, grape tomatoes, black olives, feta cheese in a lemon dressing.

📖 Variations

  • Add other fresh vegetables to expand the salad. Good ones to use are diced celery, bell pepper, and carrots.
  • Substitute fresh chopped mint for the oregano.
  • Give it an extra boost of flavor and use sun dried tomatoes in place of the grape tomatoes.
  • Use the same amount of maple syrup in place of the honey in the lemon vinaigrette

💭 Top Tips

  • Slightly undercook the lentils to prevent them from sticking together and becoming mush in the salad. They should be toothsome, not mushy.
  • Make sure to rinse the lentils before and after cooking. Rinsing after cooking will remove the starch and allow the lentils to mix into the salad without becoming mush.

More Recipes with Lentils

*If you made this lentil salad, please give it a star rating*

📖 Recipe

Lentil Salad with Lemon Vinaigrette

Shelby Law Ruttan
A fresh and delicious summer salad recipe that is a perfect side dish recipe for dinner or main dish salad for lunch.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 202 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE SALAD

  • 1 cup lentils cooked according to package
  • 1 english cucumber diced
  • 1 cup cherry tomatoes quartered
  • 1 cup kalamata olives pitted
  • ½ cup red onion diced
  • ½ cup feta cheese crumbled
  • 1 tablespoon fresh oregano minced

FOR THE LEMON VINAIGRETTE

Instructions
 

  • In a large glass measuring cup, whisk together the olive oil, lemon juice, dijon mustard, honey, garlic, salt, and pepper. Set aside.
    adding honey to the mixing bowl for the lemon vinaigrette.
  • In a large mixing bowl, toss together the cooked lentils, cucumber, tomatoes, olives, red onion, feta cheese, and oregano.
    A blue mixing bowl with cucumbers, cherry tomatoes, kalamata olives, red onion, brown lentils, and fresh chopped oregano ready to be tossed.
  • Pour the lemon vinaigrette over top of the lentil salad and toss to coat.

Video

Nutrition

Calories: 202kcalCarbohydrates: 21gProtein: 8gFat: 10gSaturated Fat: 3gCholesterol: 8mgSodium: 525mgPotassium: 368mgFiber: 9gSugar: 4gVitamin A: 258IUVitamin C: 9mgCalcium: 91mgIron: 3mg
Keyword Lentil Salad
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Mediterranean Turkey Burgers

by 3 Comments

These Mediterranean Turkey Burgers packed with spices and finished with tangy feta, briny olives, and roasted red peppers, all tucked into a toasted English muffin. These Burgers bring bold flavor and fresh textures together in every bite.

Whole Mediterranean turkey burger stacked with arugula, grilled turkey patty, feta cheese, olives, and red peppers on a toasted english muffin.

I have made these Beef Greek Sliders for years now, but wanted to make something with ground turkey, since that is what my dad really enjoys. Once I tested this recipe, I knew these Mediterranean Turkey Burgers were going to be the perfect recipe for him!

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Why You'll Love Mediterranean Turkey Burgers

Flavorful and juicy: Zaatar seasoning, feta, and roasted red peppers make every bite burst with flavor.

Lighter than beef: ground turkey keeps it lean but still satisfying.

Quick to prepare: cooks in under 20 minutes perfect for weeknights.

Grilled turkey burgers topped with crumbled feta cheese cooking on a grill pan, with visible browning on the patty surface.

Key Ingredients

Ground turkey: a lean protein that takes on seasonings well.

Zaatar: a Middle Eastern spice blend that adds depth and herby flavor.

Feta cheese: salty and creamy, it balances combination of ingredients out well.

Kalamata olives: bring a briny, savory pop.

Roasted red peppers: sweet and smoky, they complement the salty ingredients.

English muffins: toasted for crunch, they hold up well to juicy burgers.

Arugula: a peppery green that cuts through the richness and adds freshness.

Ingredient Substitutions

Feta cheese: use goat cheese, halloumi, or cotija.

Arugula: use baby spinach, romaine, or fresh cilantro

Zaatar: use ¼ cup diced onion with ½ teaspoon each of oregano basl and thyme.

Overhead image of Open faced burger topped with crumbled feta, chopped olives, and red peppers, served on a dark plate with arugula.

Recipe Variations

  • Serve in a pita pocket with cucumber, red onion, and a drizzle of tzatziki.
  • Mix in basil pesto instead of zaatar for an herby twist.
  • Use a homemade hamburger bun for a softer bite.

Top Tips:

  • If turkey meat is sticky, wet your hands slightly to shape the patties.
  • Always check for doneness with a meat thermometer (165 degrees F).
  • Avoid overcooking to keep burgers tender and juicy.

Storage and Reheating

Store leftover cooked burgers in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over medium-low heat, or in the air fryer to crisp up the edges.

Sliced burger on a whole grain bun topped with fetat cheese, olives, roasted red peppers, and greens.

Serve With...

These burgers pair well with bright, fresh sides that complement their bold Mediterranean flavor. Try them with a scoop of Pesto Pasta Salad, or serve along Mediterranean Chickpea Salad to keep the theme going. For a lighter bite, Minted Melon Salad adds a touch of sweetness and freshness.

More Burger Recipes To Try

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Open faced Mediterranean turkey burger topped with crumbled feta, chopped olives, and red peppers, served on a dark plate with arugula.

Mediterranean Turkey Burgers

Shelby Law Ruttan
These Mediterranean Turkey Burgers are a quick, flavorful meal with a Mediterranean flair that's great for busy nights or weekend grilling.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine Mediterranean
Servings 4
Calories 343 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 pound ground turkey
  • 1 teaspoon Zaatar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup feta cheese crumbled
  • 2 cups arugula
  • 4 english muffins split and toasted
  • ½ cup roasted red peppers chopped
  • ½ cup kalamata or green olives chopped

Instructions
 

  • In a large mixing bowl, mix together the ground turkey, zaátar, salt, and pepper. Form the meat into 4 patties using your thumb to make an indent in the center of each patty.
  • Grill the burgers on a hot grill or grill pan for 5 minutes, or until lightly charred. Flip the burgers and immediately place the feta cheese on the burgers. Cook for 5 more minutes or until the internal temperature reaches 165 degrees.
  • Remove from the grill and set aside. Toast the english muffins and top the bottom half of each muffin with the arugula. Top with the burgers and then add the peppers and olives and the other half of the english muffin.

Video

Nutrition

Calories: 343kcalCarbohydrates: 29gProtein: 34gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 79mgSodium: 1618mgPotassium: 499mgFiber: 3gSugar: 1gVitamin A: 514IUVitamin C: 10mgCalcium: 165mgIron: 2mg
Keyword Mediterranean Turkey Burger
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

French Onion Burgers with Caramelized Onions

by Leave a Comment

These French Onion Burgers are a hearty sandwich made with an onion flavored beef burger, topped with caramelized onions and swiss cheese, then sandwiched in an onion roll.

A hamburger with swiss cheese and caramelized onions between an onion roll on a cream colored plate with mexican corn in the background.
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Inspiration

Lately we are into making caramelized onions. All the time. We recently made this Caramelized Onion Grilled Cheese sandwich and Caramelized Onion Blue Cheese Burger. 

The flavor of a caramelized onion just can't be beat. And, when making French Onion Soup, the onions are always caramelized first. 

When my children were little I would always mix a packet of onion soup mix with our ground beef to make burgers. So, I decided to take it a step further and add the caramelized onions and swiss cheese to make these French Onion Burgers!

🍔 Burger Month

May happens to be Burger Month. The last several years I have participated with Kita celebrating all things burger. This year is a little different. With COVID and some of us still have a lot of life events happening. So, Kita decided to still host, but we will not be doing a giveaway this year.

However, the great thing is, we can still get out there and make our burgers and share them with our readers. So, in celebration of Burger Month, I am sharing this French Onion Burgers recipe with you.

Up close image of a french onion burger with white cheese and caramelized onion topping on an onion roll topped with poppy seeds on a cream colored plate

🥘 Ingredients

Ground Beef, I like to buy 80/20 or 85/15. The fat is part of what gives the ground beef so much delicious flavor and I don't like to cut out on the flavor.

Caramelized Onions, here is a recipe that tells you how to make caramelized onions in a hurry!

Swiss Cheese Slices, try to buy thick cut slices. You really don't want to skimp on cheese for this recipe.

Onion Rolls, you can find these in the bakery section of the grocery store.

🔪 Instructions

Step 1:

  1. Break up the ground beef into a large mixing bowl. Sprinkle the beef with the onion soup mix and coconut aminos.
  2. Gently mix together the beef mixture until just combined. Divide into 4 sections and shape into patties.

Step 2:

  1. Cook the beef patties on a hot grill or grill pan until cooked to desired level of doneness.
  2. Turn off the heat and while still on the grill, top the burgers with caramelized onions.
  3. Top the onions with the swiss cheese and allow the burger set for 30 seconds to allow the heat to start melting the cheese.
  4. Serve the French Onion Burgers on a toasted roll.
Four Burgers cooking on a grill pan with the top side cooked and showing golden brown grill marks.

💭 Top Tips

  • When mixing and shaping the burger into patties, do so as gently and with as little mixing as possible to avoid overworking the meat.
  • Oil the grill grate to prevent sticking
  • Before cooking the burgers, place an indent in the center of the patty . This allows the meat to cook more evenly.
  • Don't flip the burgers more than once.
  • Use a meat thermometer to ensure the burgers are reaching the desired level of doneness.
  • You need a roll that will hold up to the messiness of this burger. Use a soft but sturdy bun to sandwich the burger in. I used deli made onion rolls. A brioche roll is another good choice.
  • Make sure to butter and grill the burger roll before serving. This add a ton of flavor to the sandwich.
French Onion Burger with caramelized onions, swiss cheese on an onion bun with a side of corn salad blurred in the background.

📖 Variations

  • Substitute soy sauce, worcestershire sauce, or steak sauce for the coconut aminos.
  • Add crispy cooked bacon to the toppings for a French Onion Burger with Bacon!
  • Use provolone or mozzarella cheese slices instead of swiss.

🥗 Side dishes

Below are some great side dish ideas to serve with this French Onion Burger.

Macaroni Salad

Parmesan Pasta Salad

Sauteed Mushrooms

Oven Roasted Radishes

More Awesome Burger Recipes

📖 Recipe

French Onion Burger

Shelby Law Ruttan
A beefy juicy burger full of onion flavor and covered in cheese between an onion roll.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 8 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 749 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lb 80/20 ground beef
  • Caramelized onions
  • 1 1.3 ounces onion soup mix
  • 1 tablespoon coconut aminos
  • 1 cup grated cheese
  • 1 egg
  • 4 onion rolls
  • 3 tablespoon butter
  • 4 slices thick sliced swiss cheese

Instructions
 

  • In a large mixing bowl, combine the ground beef, onion soup mix, coconut aminos, and egg with your hands until just combined.
    ground beef, onion soup mix, and 1 egg in a blue mixing bowl.
  • Divide the beef mixture into 4 equal sized patties.
    4 raw burger patties on a blue plate
  • Place the burgers on the hot pan and cook for 3-4 minutes on each side, until the burger reaches the desired level of doneness. Top the burger with the cheese once it has been flipped.
  • Place the cooked burgers on the bottom half of the onion roll. Top with ¼ of the onions on each burger.
    A cooked burger topped with cheese and caramelized onions on the bottom half of a toasted roll

Video

Notes

Top Tips:

  • When mixing and shaping the burger into patties, do so as gently and with as little mixing as possible to avoid overworking the meat.
  • Oil the grill grate to prevent sticking
  • Before cooking the burgers, place an indent in the center of the patty . This allows the meat to cook more evenly.
  • Don't flip the burgers more than once.
  • Use a meat thermometer to ensure the burgers are reaching the desired level of doneness.
  • You need a roll that will hold up to the messiness of this burger. Use a soft but sturdy bun to sandwich the burger in. I used deli made onion rolls. A brioche roll is another good choice.
  • Make sure to butter and grill the burger roll before serving. This add a ton of flavor to the sandwich.

Nutrition

Calories: 749kcalCarbohydrates: 36gProtein: 39gFat: 49gSaturated Fat: 23gTrans Fat: 2gCholesterol: 189mgSodium: 853mgPotassium: 366mgFiber: 2gSugar: 4gVitamin A: 746IUVitamin C: 1mgCalcium: 436mgIron: 5mg
Keyword French Onion Burger
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Creamy Dill Sauce with Greek Yogurt and Lemon

by Leave a Comment

A cool and creamy dill sauce like this one adds bright flavor to any savory dish. It comes together in just minutes with ingredients you probably already have on hand.

Glass measuring cup filled with creamy dill sauce, speckled with herbs, sitting on a gray and black speckled countertop.

This recipe is a staple in my kitchen when summer hits. It's especially good on salmon patties or as a dip for fresh garden veggies. You might also enjoy my keto fried fish sticks and homemade tartar sauce if you love condiments with bold flavor.

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Why You'll Love Dill Sauce

It's quick and easy: just mix and chill. No cooking required.

Versatile flavor: great as a dip, spread, or sauce for fish, chicken, and veggies.

Fresh and light: the Greek yogurt and lemon keep it bright and not too heavy.

Key Ingredients

  • Mayonnaise: adds a rich and creamy base with just enough tang.
  • Greek yogurt: lightens up the sauce while adding a slight tang and boost of protein.
  • Fresh dill: the star flavor, fragrant and herbal with a hint of anise.
  • Garlic: adds a sharp bite and depth to the sauce.
  • Lemon juice & zest: brightens and balances the richness.
  • Smoked paprika: gives it a mild smoky flavor that rounds everything out.
Unmixed sauce ingredients in a glass measuring cup, including fresh chopped dill, lemon zest, and smoked paprika, atop a creamy white base.

Ingredient Substitutions

Sub sour cream in place of Greek yogurt for a slightly different tang.

Use 2 teaspoons of dried dill if fresh isn't available.

Regular paprika can be used in place of smoked paprika.

Variations

  • Add chopped garlic dill pickles or capers for a briny twist.
  • Stir in diced cucumber for a tzatziki style sauce.
  • Mix in a bit of Dijon mustard for extra zip.

Top Tips

  • Use fresh dill for the best flavor. Mince it finely so it blends well.
  • Let it chill for at least 30 minutes to allow the flavors to meld.
  • Taste and adjust the lemon juice and seasoning before serving.

Storage

  • Store sauce in an airtight container in the fridge for up to 5 days. Stir before using.
Crispy golden salmon patties topped with a dollop of dill sauce and a sprig of fresh dill, served with lemon wedges.

Serve With...

Spoon this dill sauce over beer batter fish, canned salmon patties or oven baked haddock. It also makes a delicious dipping sauce for french fries or cashew breaded zucchini chips.

More Sauce Recipes to Try

If you love this dill sauce, try some of my other sauce recipes:

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Creamy Dill Sauce

Shelby Law Ruttan
This Creamy Dill Sauce is simple, fresh, and ready in minutes. It's perfect as a topping for seafood, a dip for vegetables, or a spread for wraps and sandwiches.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Total Time 5 minutes
Course condiment
Cuisine American
Servings 12
Calories 67 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • 2 tablespoon fresh dill minced
  • 1 clove garlic minced
  • ½ tablespoon lemon juice
  • 1½ teaspoon lemon zest
  • ¼ teaspoon smoked paprika

Instructions
 

  • Add the mayonnaise, greek yogurt, fresh dill, garlic, lemon juice, lemon zest, and smoked paprika to a large glass measuring cup. Stir to combine well. Refrigerate until using.

Video

Notes

💭 Top Tips

  • To make the sauce thicker, use just 1 teaspoon of lemon juice.
  • If you're looking for a runnier dill sauce, you can thin it out with a tablespoon of milk.
  • Substitute sour cream for the Greek yogurt.
  • Use 2 teaspoons of dried dill weed in place of the fresh dill.
  • If smoky flavors aren't your thing, it is ok to leave out the smoked paprika.
  • Make it lower fat and use reduced fat mayonnaise instead of regular mayonnaise.
  • Use greek yogurt in place of the mayonnaise.

Nutrition

Calories: 67kcalCarbohydrates: 0.4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 4mgSodium: 61mgPotassium: 11mgFiber: 0.05gSugar: 0.2gVitamin A: 32IUVitamin C: 1mgCalcium: 6mgIron: 0.04mgNet Carbohydrates: 0.3g
Keyword Dill Sauce
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Bacon Tomato Grilled Cheese

by 1 Comment

This Bacon Tomato Grilled Cheese Sandwich brings together everything you love about a classic grilled cheese with the fresh taste of summer tomatoes and salty crisp bacon. It's a warm, melty comfort food sandwich with layers of flavor that are sure to satisfy every craving.

Stacked halves of a crispy grilled cheese sandwich filled with melted cheese, bacon, and tomato slices, garnished with chopped green onions on a white plate with a rustic edge. A few slices of fresh tomato and a bacon piece are on the side.

I've always loved a simple grilled cheese, but once I started adding bacon and fresh tomatoes, I knew it would become a favorite. The heirloom tomatoes are inspired by the ones I used in my Grilled Tomato and Brie Sandwiches, and just like that recipe, they bring a fresh from the garden flavor that's hard to beat!

Why You'll Love This Bacon Tomato Grilled Cheese

Crispy and Creamy: Buttery grilled bread, melty cheese, and crunchy bacon give this sandwich the perfect bite.

Hearty and Filling: It makes a satisfying lunch or dinner and pairs beautifully with a warm bowl of tomato soup.

Simple and Fresh: Easy to make with fresh ingredients that really shine.

A wooden cutting board with a fresh loaf of artisan bread, thick slices of raw heirloom tomatoes, a bowl of sliced green onions and a plate of cooked bacon.

Key Ingredients

Butter: For crisp, golden bread that's perfectly grilled.

Artisan Bread: A sturdy loaf like Tuscan Pane holds up well to the juicy tomato and melty cheese. I like it plain or with rosemary.

Thick-Cut Bacon: Adds a salty crunch that balances the creamy cheese and soft tomato.

Heirloom Tomatoes: Juicy and flavorful, these bring a burst of summer freshness.

Swiss Cheese: Melts smoothly and gives the sandwich a creamy texture.

Smoked Pepper Jack Cheese: Adds a hint of spice and smokiness that makes this sandwich irresistible.

A close-up of a grilled artisan bread sandwich with visible grill marks, filled with melted white cheese, a thick slice of Hierloom tomato, bacon, and fresh scallions.

Ingredient Substitutions

Cheddar or Mozzarella instead of Swiss or Pepper Jack if you want a milder sandwich.

Turkey Bacon if you want to lighten it up a little.

Avocado slices instead of tomato for a creamy variation that's still fresh and delicious.

Easy Recipe Variations

Add caramelized onions for a sweet and savory twist.

Use mayonnaise instead of butter for extra crispness on the grilled side.

Swap bacon for taco meat for a fun Tex-Mex twist.

A close-up of two halves of a Bacon Tomato Grilled Cheese sandwich stacked together, showing melted cheese, crispy bacon, and fresh tomato slices on grilled artisan bread.

Top Tips for the Best Sandwich

Press it: Use a sandwich press or small skillet to get even grilling and melty goodness.

Drain the tomatoes: Slice and lay them on paper towels for 10 minutes to pull out moisture.

Cook low and slow: This ensures the cheese melts before the bread browns too fast.

How to Store

If you have leftovers (though it's hard to imagine!), wrap the sandwich in foil and refrigerate. Reheat in a skillet over low heat to re-crisp the bread and re-melt the cheese.

More Grilled Cheese Sandwich Recipes To Try

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Stacked halves of a crispy grilled cheese sandwich filled with melted cheese, bacon, and tomato slices, garnished with chopped green onions on a white plate with a rustic edge. A few slices of fresh tomato and a bacon piece are on the side.

Bacon Tomato Grilled Cheese Sandwich

Shelby Law Ruttan
Bacon Tomato Grilled Cheese Sandwich is an easy comfort food recipe made with crispy bacon, heirloom tomatoes, artisan bread, and melty cheese.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Family Recipes, lunch
Cuisine American
Servings 4
Calories 626 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 8 slices thick cut bacon cooked
  • 8 slices artisan bread
  • 2 large heirloom tomatoes cut into 8 slices
  • 4 tablespoons mayonnaise
  • 4 ounces smoked jack cheese grated
  • 4 ounces swiss cheese grated
  • 2 scallions thinly sliced
  • maldon salt (optional)

Instructions
 

  • Spread ½ tablespoon of mayonnaise over one side of each slice of bread.
  • Place ¼ cup of cheese on the bottom slice of bread. Next, add 1 slice of the bacon and top with 1 tablespoon of cheese. Layer two tomato slices on top of the cheese and top with 1 more tablespoon of cheese. Top with 1 more bacon slice and 2 more tablespoons of cheese. Repeat this step for all 4 sandwiches.
  • Place the sandwich on the grill and cover with the second slice of bread. Cook on medium low for 3 minutes, or until sandwich is golden on the bottom and the cheese is melting.
  • Flip the sandwich and cook for another 3 minutes, or until golden brown and cheese has melted. Press the sandwich with a small heavy cast iron pan if needed to aid in the cheese melting.

Video

Nutrition

Calories: 626kcalCarbohydrates: 27gProtein: 24gFat: 47gSaturated Fat: 22gTrans Fat: 1gCholesterol: 73mgSodium: 724mgPotassium: 447mgFiber: 3gSugar: 16gVitamin A: 1286IUVitamin C: 14mgCalcium: 452mgIron: 2mg
Keyword Bacon Tomato Grilled Cheese
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Mexican Street Corn Salad Recipe

by Leave a Comment

Mexican Street Corn Salad is a side dish recipe also known as Esquites. The salad is made with the ingredients of Mexican Street Corn on the Cob served in a bowl. It is a great recipe to serve alongside burgers, chicken, or steaks, for summer barbecues.

This Mexican Street Corn Salad Recipe is made with seasoned grilled corn cut from the cob, jalapeno, scallions, and cilantro and covered with a lime dressing. It brings the flavors of smoky sweet heat all together in one bite. 

Mexican Street Corn Salad with green jalapeno, cilantro, and scallions in a glass bowl.
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Ingredients

Corn on the cob, grilled with a slight char on some of the kernels.

Everything but the Elote is a seasoning blend I buy at Trader Joes. You can also buy it here. This is basically all the seasoning flavors you would put on Mexican Street Corn. The seasoning blend is made of chile pepper, Parmesan cheese, chipotle powder, cumin, dried cilantro, and sea salt.

Cojita Cheese is an aged Mexican cheese made with cows milk. It is dry, crumbly, and very salty.

Jalapeno adds heat to the salad.

Cilantro is a fresh herb that pairs well with the flavors in this salad. It especially goes well with the lime and lime zest in the salad dressing

Scallions 

Salad dressing made of lime juice, mayonnaise, and lime zest.

Four ears of corn on a grill pan with charred spots on the grilled corn.

Tips and Substitutions

  • Watch the corn carefully as it grills. If using an actual grill, it will take less time than it will if a grill pan is used. I used a grill pan in the video, but normally would use a grill. I just don't have one that works at the moment so did the next best thing.
  • Cut the kernels off the cob and do a quick saute in a hot skillet with the oil. 
  • Substitute 1 teaspoon chili powder, ½ teaspoon cumin, 1 tbsp parmesan cheese, and 1 tsp salt for the Everything but the Elote seasoning. 
  • Use a sharp knife when cutting the corn from the cob. Put the stalk end down and start from the bottom, cutting down.
  • If the Mexican Corn Salad needs more seasoning, add another teaspoon of Everything but the Elote to it.
Grilled corn cut from the cob on a cutting board.

Jalapeno Creamed Corn with Chai Sweet Chili Shrimp

Mexican Street Tacos | With Flank Steak

Easy Pork Street Tacos

Venison Street Tacos

Mexican Street Corn Salad in a glass bowl with yellow grilled corn, green jalapeno, scallions, and cilantro.

Serve with.....

This Mexican Street Corn can be a side dish to any of your favorite grilled proteins or Mexican dishes. I like to serve it with these Cheese Enchiladas with Red Sauce or Easy Green Chicken Enchilada Recipe - low carb. It also makes a great dish for potluck gatherings and summer picnics.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured Image for Mexican Street Corn.

Mexican Street Corn Salad

Shelby Law Ruttan
Grilled corn is combined with seasoning, dressing, and cojita cheese for a salad that is perfect for summer.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salads, Side Dish
Cuisine Mexican
Servings 4
Calories 108 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 ears corn husked
  • 1 tablespoon extra virgin olive oil
  • 1½ tablespoon Everything but the Alote divided
  • ⅓ cup scallions, white and green parts chopped
  • ⅓ cup cotija cheese
  • ⅓ cup finely chopped cilantro
  • 1 jalapeno diced
  • 2 tablespoon lime juice
  • 1 clove garlic
  • 1½ tablespoon mayonnaise
  • zest of 1 lime

Instructions
 

  • Preheat the grill pan over medium-high heat. Brush the corn with olive oil and sprinkle with 1 tablespoon of the everything but the alote.
    Corn on the cob on a white plate with a hand shaking seasoning over top of the corn.
  • Grill for 2 minutes per side, or until char marks form. Remove the corn from the grill and set aside.
    Corn on a grill pan with blistered pieces of corn showing on top.
  • In a large bowl, combine the mayo, garlic, lime zest and juice. Set aside.
  • Slice the kernels off the corn and place in a large mixing bowl. Add the scallions, cotija, cilantro, and jalapeno. Pour the dressing over top of the salad mixture and toss to combine.
    All of the mexican street corn ingredients in a mixing bowl.

Video

Nutrition

Calories: 108kcalCarbohydrates: 3gProtein: 2gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 13mgSodium: 175mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 273IUVitamin C: 9mgCalcium: 72mgIron: 1mg
Keyword Mexican Street Corn Salad
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chicken Salad Recipe with Grapes

by Leave a Comment

Chicken Salad Recipe with grapes makes a great lunch and can be enjoyed wrapped up in lettuce, served on a croissant, pita bread, wrap, or this soft homemade bread recipe! The fresh red grapes and toasted almonds take this chicken recipe to a level of deliciousness that will make it a crave worthy lunch sandwich.

Chicken Salad on a croissant with red grapes next to the sandwichs and a piece of fresh dill in front of the sandwich with croissants blurred in the background.

My First Chicken Salad Sandwich With Grapes

Whenever I have leftover rotisserie chicken, I also know that there will be chicken salad sandwiches made with leftovers. The first time I had a this recipe with grapes in it was at a popular lunch spot in Potsdam, NY. It was served to me on a golden crusty croissant roll and with the combination of sweet and savory it became my favorite sandwich.

I think of that sandwich often and since I moved away from that area, I miss not being able to go to that little classy lunch spot to enjoy it. 

Chicken Salad Recipe with Grapes
Overhead shot of all ingredients mis en place, starting at 12:00 and going clockwise, In bowls are chopped celery, mayonnaise, lemon juice, fresh dill, chopped scallions, dijon mustard in a white tablespoon, red grapes cut in half in a red one cup measure and toasted slivered almonds in the center.

What You Need To Make This Recipe

Seedless red grapes for a touch of sweetness.

Toasted almonds to add a buttery crunch to the salad.

Celery adds another touch of freshness to this recipe.

Scallions to add flavor.

Fresh dill because it compliments this recipe completely!

Mayonnaise for the dressing base.

Dijon Mustard to add a little sharpness to the flavor combination.

Lemon juice to give the salad a touch of acid that will balance out all the flavors.

Totally optional, but I love my Sur La Table spatulas. I own the cat and honeybee one, you can find many different styles here.

Up close image of a golden croissant roll filled with a chicken salad flecked with red grapes and chopped dill.

Tips and Substitutions

  • If you don't have leftover chicken, buy pre-cooked chicken from the store. Or, do like I do and make a rotisserie chicken at home.
  • Substitute greek yogurt for the mayonnaise to lighten the salad up.
  • Use toasted pecans or walnuts in place of the almonds.
  • Use green grapes or purple grapes, but make sure they are seedless.
  • Substitute dried cranberries or cherries for the grapes.
A cream colored plate with chicken salad on top of the bottom half of a golden croissant with a piece of fresh dill on top of the salad and the croissant top behind the sandwich with g apes to the left.

More Salad Recipes with Chicken To Try

Blueberry Pecan Chicken Salad

Buffalo Chicken Pasta Salad

Chicken Noodle Salad Bowl

Chipotle Beer Grilled Chicken Salad

Orzo Chicken Salad with Cilantro Lime Dressing

*If you made this recipe, please give it a star rating*

📖 Recipe

Chicken Salad on a croissant with red grapes next to the sandwichs and a piece of fresh dill in front of the sandwich with croissants blurred in the background.

Chicken Salad Recipe with Grapes

Shelby Law Ruttan
Chicken, scallions, grapes, and a mayonnaise based dressing make a salad worth eating on a croissant!
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course lunch, Salads
Cuisine American
Servings 8
Calories 447 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 cups cooked chicken cubed
  • 1 cup halved seedless grapes
  • 1 cup sliced almonds toasted
  • 2 stalks celery finely diced
  • 2 scallions, white and green parts thinly sliced
  • 2 tablespoon fresh dill chopped
  • ¾ cup mayonnaise
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon djion mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 croissants (optional)

Instructions
 

  • In a large mixing bowl, combine the mayonnaise, mustard, and lemon juice with a hand whisk, until well combined.
    mayonnaise and mustard in a blue bowl with a measuring cup pouring lemon juice into the bowl.
  • Add the chicken, grapes, almonds, celery, scallions, and fresh dill. Toss to coat.
    A blue mixing bowl with all of the salad ingredients in it before being mixed.

Video

Notes

Tips and Substitutions

  • If you don't have leftover chicken, buy pre-cooked chicken from the store. Or, do like I do and make a rotisserie chicken at home.
  • Substitute greek yogurt for the mayonnaise to lighten the salad up.
  • Use toasted pecans or walnuts in place of the almonds.
  • Use green grapes or purple grapes, but make sure they are seedless.
  • Substitute dried cranberries or cherries for the grapes.

Nutrition

Calories: 447kcalCarbohydrates: 11gProtein: 24gFat: 35gSaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 362mgPotassium: 449mgFiber: 4gSugar: 5gVitamin A: 139IUVitamin C: 2mgCalcium: 98mgIron: 2mg
Keyword Chicken Salad Grapes, Chicken Salad Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Turkey Meatloaf with Tomato Chutney

by 1 Comment

This Turkey Meatloaf has been a go to recipe in my kitchen for years. It's a lighter comfort food that still checks all the boxes for flavor and satisfaction.

A slice of turkey meatloaf on a cream colored plate with a side of pasta with green spinach mixed into it blurred in the background on a dark background.

Made with lean ground turkey and topped with a sweet and spicy tomato chutney, this meatloaf is great for family dinners and even better the next day in a sandwich. It's one of those meals that feels hearty without being heavy. I love serving it alongside my Garlic Mashed Cauliflower, especially when we're leaning into healthier eating.

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Why You'll Love Turkey Meatloaf

That tangy topping: The tomato chutney on top adds a little kick of sweet heat that pairs just right with the savory turkey base.

It stays tender: Turkey meatloaf can get a bad rap for being dry, but the chutney locks in moisture and keeps every bite juicy.

A healthier comfort food: With ground turkey, this recipe is a lighter take on traditional meatloaf without losing that stick to your ribs feeling.

Raw turkey in a loaf pan with a spoon spreading the chutney over top on a marbled background setting

Key Ingredients

Ground turkey: a lean protein that makes this a lighter meal.

Breadcrumbs: helps hold everything together and gives the loaf structure.

Onion and garlic: adds bold, savory flavor throughout the meatloaf.

Dried rosemary: a warm herb that brings a subtle earthy note.

Eggs: essential for binding the mixture.

Sweet and spicy tomato chutney: adds flavor, moisture, and that gorgeous caramelized top.

Overhead shot of a baked meatloaf in a glass loaf pan with red tomato chutney on top of the meatloaf.

Ingredient Swaps

Meat: Try ground chicken, lean ground beef, or mild turkey sausage

Breadcrumbs: swap in crushed pork rinds for a low carb version.

Chutney: Barbecue sauce or ketch works in a pinch.

Variations to Try

Mini meatloaves: Spoon the mixture into muffin tins for individual servings.

Free form loaves: Shape by hand and bake on a parchment lined sheet pan.

Cheese stuffed: Add a few cubes of cheddar or mozzarella in the center for a melty surprise.

Tips for the Best Meatloaf

Mix everything just until combined. Overworking the meat can make it dense. I always use my hands to gently bring it all together without compacting it.

What to Serve with Turkey Meatloaf

I like to serve with a side of air fryer asparagus and a scoop of creamy mashed potatoes or garlic mashed cauliflower. Leftovers are delicious tucked into a sandwich or crumbled onto a flatbread pizza.

How to Store It

Store any leftovers in an airtight container in the refrigerator up to 4 days. You can also freeze it up to three months. To serve, just thaw overnight and warm through on the stove top or microwave before serving.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Turkey Meatloaf with Tomato Chutney

Shelby Law Ruttan
Turkey Meatloaf is a healthy and flavorful dinner made with lean ground turkey and topped with sweet and spicy chutney. Perfect with mashed potatoes or for leftover sandwiches.
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Family Recipes
Cuisine American
Servings 8
Calories 162 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ½ medium onion finely diced
  • 1 clove garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried rosemary
  • 1½ lb ground turkey
  • ½ cup Italian seasoned bread crumbs
  • 1 large egg
  • 1½ cup spicy tomato chutney divided

Instructions
 

  • Preheat the oven to 350 degrees. In a large mixing bowl, mix together the ground turkey, onion, garlic, salt, pepper, rosemary, bread crumbs, and ¼ of the spicy tomato chutney.
  • Transfer the meatloaf mixture to a loaf pan sprayed with cooking spray and pat firmly into the loaf pan. Cover with the remaining chutney. Bake for 60 minutes, or until 160 degrees F.

Video

Nutrition

Calories: 162kcalCarbohydrates: 9gProtein: 23gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 70mgSodium: 444mgPotassium: 290mgFiber: 1gSugar: 4gVitamin A: 71IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Keyword Turkey Meatloaf
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Caramelized Onion Grilled Cheese with Mushrooms

by 2 Comments

A Caramelized Onion Grilled Cheese Sandwich is always tasty, but add in some fried mushrooms and lunch has been brought to another level. Golden mushrooms and sweet caramelized onions are sandwiched in between two slices of bread with melty swiss cheese. This is a tasty sandwich recipe that you will want to enjoy often!

This grilled cheese sandwich is perfect for lunch or dinner and excellent with a bowl of soup on a chilly day, or a side of chips and garlic dill pickles.

A Caramelized Onion Grilled Cheese Sandwich grilled until golden brown with grill marks on the toasty bread, mushrooms caramelized onions and cheese showing with the sandwich cut in half and stacked on top of each other cut side facing out.

Celebrating Grilled Cheese Month

April is National Grilled Cheese Month. For me, that is a big thing, because we love grilled cheese! I will be sharing a few new sandwiches throughout the month that we have been enjoying and are in love with, including this Mushroom Caramelized Onion Grilled Cheese Sandwich.

Grilled Cheese Sandwiches are our go to when we are ready for lunch, but weren't prepared. I always keep caramelized onions in the fridge and the mushrooms are easy to fry up quickly.

Freshly grated swiss cheese on a brown cutting board on a marble countertop.

Ingredients Needed For Caramelized Onion Grilled Cheese

A nice firm bread. I used a Rosemary Tuscan Pane bread that I bought from the grocery store bakery. I like how the rosemary bread pairs so well with the caramelized onion grilled cheese.

Caramelized Onions, these are super easy to make and this post tells you how to make caramelized onions in a quick and easy way!

Fried Mushrooms, I like to make this Sautéed Mushrooms with Umami.

Swiss Cheese, I like to buy the brick cheese and shred it for grilled cheese sandwiches. I find the cheese melts easier and faster when it is shredded.

Softened butter for coating the grilling side of the bread. I prefer to use salted butter but unsalted is fine as well.

Grill Pan, I love to use this grill pan to get the grill marks on my sandwich. I also like to use a wide spatula to flip the sandwich.

Box shredder to shred the swiss cheese.

Tips and Substitutions For The Best Grilled Cheese Sandwich

  • Make sure the bread you use is a good sturdy bread. I like to use the Tuscan Pane bread. It holds up well to any sandwich I have grilled. Any artisan bread that is nice and firm will work.
  • When turning the caramelized onion grilled cheese sandwich over to toast on the opposite side, be sure to use a wide thin spatula and use your other hand to help support the sandwich so it turns over without spilling the fillings out.
  • Use a small cast iron skillet to press the sandwich down some while it is cooking. The sandwich will look super tall, and you want the cheese to melt and bring the sandwich together.
A small cast iron skillet placed on top of the sandwich while it is grilling on the grill pan.
  • Substitute the swiss cheese for one of your favorite cheeses. Good cheeses to use would be brie, pepper jack, mozzarella, monterey jack, and a smoked jack cheese is excellent also!
  • Amp the sandwich up a little and add some protein to it. Ham or Bacon are good choices. My son likes to add pepperoni slices to his.
  • Substitute fried baby portobello mushrooms in place of the crimini.
  • Toast the inside of the sandwich before assembling it to grill, this will make it extra crispy and buttery.
  • Sprinkle some red pepper flakes into the caramelized onions when cooking to add a little bit of heat.
Caramelized Onion Grilled Cheese Sandwich with fried mushrooms grilled until golden with grill marks on the bread cut in half and stacked with one mushroom and caramelized onion on the plate that fell out of the sandwich.

Other Sandwich Recipes To Try

Bacon Tomato Grilled Cheese

Cheesesteak Sandwich

Crispy Chicken Sandwiches

Grilled Cheese Sandwich with Bacon, Jalapeno, and Rhubarb Sauce

Grilled Ham and Blue Cheese Sandwich

Loose Meat Sandwiches

Pimento Cheese Tea Sandwiches

Shrimp and Avocado Chaffle Sandwich

Slow Cooker BBQ Beef Brisket Sandwich

Slow Cooker Pulled Pork Sandwiches

Steak Sandwich with Blue Cheese Spread

A Caramelized Onion Grilled Cheese Sandwich cut in half and stacked with the mushrooms on the inside of the sandwich visible and one mushroom and caramelized onion on the plate.

*If you made this Caramelized Onion Grilled Cheese Sandwich with Mushrooms, please give it a star rating*

📖 Recipe

French Onion Grilled Cheese Featured Image.

Caramelized Onion Grilled Cheese With Mushrooms

Shelby Law Ruttan
These buttery crispy sandwiches have the flavor of french onion soup with caramelized onions sandwiched with sauteed mushrooms, swiss cheese, and fresh thyme. This grilled cheese sandwich is the perfect lunch time indulgence!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course lunch
Cuisine American
Servings 4
Calories 534 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Cook the mushrooms as directed in the linked recipe.
    Fried mushrooms with umami seasoning sprinkled on to in a stainless steel skillet
  • Lay out 4 slices of the bread on a cutting board. Coat one side of each slice of bread with the butter.
  • Top each slice with ¼ cup of swiss cheese. Place ¼ of the caramelized onions, mushrooms, and fresh thyme on top of the cheese. Top the mushrooms with the remaining cheese and bread.
    one slice of bread with the cheese, caramelized onion, mushroom and another cheese layer assembled before placing on the grill.
  • Heat a large grill pan over medium-low heat. Add the sandwiches, working in batches, and cook for 5 minutes per side, or until fully toasted and golden brown.

Video

Notes

Tips and Substitutions For The Best Grilled Cheese Sandwich

  • Make sure the bread you use is a good sturdy bread. I like to use the Tuscan Pane bread. It holds up well to any sandwich I have grilled. Any artisan bread that is nice and firm will work.
  • When turning the caramelized onion grilled cheese sandwich over to toast on the opposite side, be sure to use a wide thin spatula and use your other hand to help support the sandwich so it turns over without spilling the fillings out.
  • Use a small cast iron skillet to press the sandwich down some while it is cooking. The sandwich will look super tall, and you want the cheese to melt and bring the sandwich together.
  • Substitute the swiss cheese for one of your favorite cheeses. Good cheeses to use would be brie, pepper jack, mozzarella, monterey jack, and a smoked jack cheese is excellent also!
  • Amp the sandwich up a little and add some protein to it. Ham or Bacon are good choices. My son likes to add pepperoni slices to his.
  • Substitute fried baby portobello mushrooms in place of the crimini.
  • Toast the inside of the sandwich before assembling it to grill, this will make it extra crispy and buttery.
  • Sprinkle some red pepper flakes into the caramelized onions when cooking to add a little bit of heat.

Nutrition

Calories: 534kcalCarbohydrates: 32gProtein: 21gFat: 37gSaturated Fat: 21gTrans Fat: 1gCholesterol: 65mgSodium: 889mgPotassium: 447mgFiber: 3gSugar: 17gVitamin A: 666IUVitamin C: 7mgCalcium: 448mgIron: 2mg
Keyword Caramelized Onion Grilled Cheese, French Onion Grilled Cheese, Mushroom Grilled Cheese
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Umami Mushrooms

by 2 Comments

Umami Mushrooms are tender, savory, and full of rich flavor that makes them a perfect side dish for just about anything. In just a few minutes, you'll have golden mushrooms ready to top steak, stir into pasta, or enjoy on their own.

Umami mushrooms served in a white bowl with a gold rim.

I love making these mushrooms on busy weeknights because they cook quickly and don't need a lot of fuss. They remind me of the way my mom always added mushrooms to simiple skillet dinners for extra flavor. If you love my Caramelized Onions, you'll enjoy these mushrooms just as much.

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Why You'll Love This Recipe

Quick cook: ready in under 10 minutes, perfect for weeknights.

Savory flavor: umami seasoning takes mushrooms to the next level.

Versatile: works as a topping for burgers, as a side dish, or to mix into pasta and rice.

Key Ingredients for Savory Mushrooms

  • Crimini mushrooms: also known as baby bellas, they're meaty and perfect for caramelizing.
  • Olive oil: adds richness while helping the mushrooms brown.
  • Umami seasoning (affiliate link): brings out deep, savory flavor in every bite.
Sliced mushrooms cooking in a stainless steel skillet on a stovetop.

Ingredient Substitutions

  • White button mushrooms can be used instead of crimini
  • Avocado oil, butter, or ghee works in place of olive oil.
  • Soy sauce or coconut aminos can be substituted for umami seasoning.

Variations on Umami Mushrooms

  • Garlic butter mushrooms: add a minced garlic clove and pat of butter at the end.
  • Herb mushrooms: stir in fresh thyme or parsley for brightness.
  • Spicy mushrooms: sprinkle in crushed red pepper flakes before serving.

Caramelized Mushrooms Top Tips

  • Don't overcrowd: use a wide skillet so mushrooms caramelize instead of steaming.
  • Leave them alone: stir only occasionally so they can brown properly.
  • Deglaze smartly: a splash of water helps release browned bits without making them soggy.

How to Store

Refrigerate cooked mushrooms in an airtight container for up to 3 days. To reheat, warm them in a skillet over medium heat until hot, or microwave in short intervals.

Umami mushrooms served in a white bowl with a gold rim.

Serve With...

Umami mushrooms are delicious on top of steak or chicken, but I also love pairing them with other recipes from my site. Try them alongside creamy mashed potatoes, or serve next to pork tenderloin. They are also delicious tucked into a caramelized onion grilled cheese sandwich!

More Easy Vegetable Recipes

If you like these mushrooms, you'll want to try my Caramelized Onions for another rich side dish. This green bean soup is a delicious light lunch, and sweet chili cauliflower and air fryer broccolini are flavorful veggie dish.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Umami mushrooms served in a white bowl with a gold rim.

Umami Mushrooms

Shelby Law Ruttan
Umami mushrooms cook in minutes and are perfectly caramelized for a savory side dish. A simple skillet recipe packed with rich flavor.
No ratings yet
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 31 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 6 minutes stirring occasionally, or until caramelized.
  • Deglaze the skillet if needed using a tablespoon of water. Season with umami seasoning. Cook and stir one more minute.

Video

Nutrition

Calories: 31kcalCarbohydrates: 3gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 586mgPotassium: 318mgFiber: 0.4gSugar: 1gCalcium: 13mgIron: 0.3mgNet Carbohydrates: 3g
Keyword caramelized mushrooms, savory mushrooms side dish, skillet mushrooms, Umami Mushrooms, umami seasoning recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Caramelized Onions

by Leave a Comment

Caramelized Onions are a kitchen staple that bring out the natural sweetness of onions through slow cooking. They add incredible depth of flavor to soups, burgers, sandwiches, and pasta dishes.

Golden brown caramelized onions piled on a white plate with a thin gold rim.

This recipe is simple, budget friendly, and one you'll want to keep on hand. I often use these onions in my Caramelized Onion Grilled Cheese Sandwich recipe or to top a juicy burger for extra flavor.

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Why You'll Love This Caramelized Onions Recipe

Sweet depth: slowly cooking onions brings out their natural sugars and creates a rich, sweet taste.

Versatile topping: use them on burgers, pizza, pasta, or stirred into dips for a flavor boost.

Make ahead: store them in the fridge and enjoy throughout the week.

Key Ingredients for Caramelized Onions

See the recipe card at the end of this post for a full list of ingredients and instructions.

Freshly sliced raw onions spread in a stainless steel pan before cooking.
  • Onions: yellow onions are classic for caramelizing because of their natural sweetness.
  • Olive oil and butter: a mix of both gives flavor and prevents sticking.
  • Brown sugar: optional, but it enhances the sweetness and deepens the golden color.
  • Salt and pepper: balances and brings out the flavors.

Ingredient Substitutions

  • Red onions: use for a slightly sharper, bolder taste.
  • Ghee: swap for butter if you want a richer, nutty flavor.
  • Balsamic vinegar or red wine: add a splash in place of brown sugar for a tangy sweetness.
  • Honey swap: use honey in place of brown sugar.
  • Make this low carb: leave out the brown sugar or substituting a sugar-free brown sugar.

Variations on Caramelized Onions

  • Garlic twist: add minced garlic in the last few minutes of cooking for savory depth.
  • Herb flavor: stir in fresh thyme or rosemary while the onions cook.
  • Spicy kick: add a pinch of crushed red pepper flakes for heat.

Tips for Perfect Caramelized Onions

  • Go low and slow. Cooking over medium-low heat prevents burning and allows sugars to develop.
  • Stir occasionally. Too much stirring prevents browning, but don't let them stick.
  • Deglaze if needed. Use a splash of water, broth, or wine to release browned bits for extra flavor.
Lightly golden onions cooking in a stainless steel pan, starting to caramelize.

How to Store and Reheat

Refrigerate caramelized onions in an airtight container for up to 1 week. Reheat gently in a skillet over low heat with a splash of water to bring them back to life.

More Easy Onion Recipes You'll Love

For more onion-inspired dishes, try my French Onion Soup that's always a family favorite. You may also enjoy this Creamy Caramelized Onion Dip, Caramelized Onions with Rootbeer Glaze, and Crockpot Roast with Onion Gravy.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Golden brown caramelized onions piled on a white plate with a thin gold rim.

Caramelized Onions

Shelby Law Ruttan
Golden, tender, and full of flavor, caramelized onions add a rich sweetness to any dish. They're the perfect finishing touch for both everyday meals and special recipes.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 86 kcal

Equipment

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Ingredients
  

Instructions
 

  • Heat the olive oil and butter in a large skillet over medium heat until melted.
  • Gradually add the onion slices one handful at a time, stirring after each addition.
  • Cook the onions over medium-low heat for 15 minutes, stirring every few minutes, until golden in color. Add a splash of water if the onions start to cook off the liquid they release to keep them from burning.
  • Stir in the brown sugar and cook for 30 seconds. Turn off the heat and cool. Store in an airtight container in the refrigerator for up to 1 week.

Video

Nutrition

Calories: 86kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 316mgPotassium: 112mgFiber: 1gSugar: 3gVitamin A: 90IUVitamin C: 6mgCalcium: 19mgIron: 0.2mgNet Carbohydrates: 6g
Keyword Caramelized Onions, Caramelized Onions Recipe, Easy Caramelized Onions, How to Caramelize Onions, Onions for burgers
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Tomato Chutney Recipe - Sweet & Spicy

by Leave a Comment

This Tomato Chutney brings together the natural sweetness of ripe tomatoes with a hint of spice for a savory sweet condiment you'll want to put on everything. It's especially delicious served with meats, sandwiches, or even fried eggs.

Side angle of a glass bowl filled with vibrant orange-red spicy tomato chutney, set on a gray surface with a blue lid in the background.

I was first introduced to tomato chutney while working at a university with students from all over the world. One Indian student loved sharing recipes, and his tomato chutney became a staple in my kitchen. Over the years I've developed my own version with a touch of brown sugar that gives it that sweet heat balance I love, much like the flavor pairing in my Root Beer Caramelized Onions.

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Why You'll Love Tomato Chutney

Versatile: great on meatloaf, sandwiches, eggs, and more.

Bold, balanced flavor: the sweet and spicy combo enhances the richness of the tomatoes.

Easy to make in one pot: everything simmers together for easy prep and cleanup.

Key Ingredients

Red tomatoes: fresh and juicy, they're the base of this chutney.

White onion: adds depth and a mild bite.

Garlic cloves: brings out that warm, savory flavor.

Roasted red peppers: offer smokiness and a little sweetness.

Ketchup: helps thicken the chutney and adds a tangy sweet base.

Worcestershire sauce: adds umami and enhances the savoriness.

Red pepper flakes: for just the right amount of heat.

Brown sugar: balances the spice and brings out the tomato's natural sweetness

Olive oil: used for sauteing and blending flavors.

Ingredient Substitutions

  • Use 3 (14.4 ounce) cans of diced tomatoes if fresh aren't available.
  • Swap monkfruit golden sweetener for a sugar free version.
  • Replace the sugar with ½ cup of raisins.
Overhead view of a pot filled with chunky, simmering tomatoes, onions and spices.

Recipe Variations

  • Add lime zest at the end for a bright citrus finish.
  • Mix in chopped jalapeños for extra heat.
  • Stir in chopped fresh basil or cilantro just before serving for an herby layer.

Top Tips

  • Simmer uncovered on low heat to concentrate the flavors and thicken the sauce.
  • Stir occasionally to keep from sticking or burning.
  • Let it cool completely before storing in jars.

How to Store

Store in an airtight container in the refrigerator for up to 2 weeks.

For longer storage, freeze in small containers and thaw as needed.

Serve With...

Pair this chutney with:

Side angle of a glass bowl filled with vibrant orange-red spicy tomato chutney, set on a gray surface with a blue lid in the background.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Side angle of a glass bowl filled with vibrant orange-red spicy tomato chutney, set on a gray surface with a blue lid in the background.

Spicy Sweet Tomato Chutney Recipe

Shelby Law Ruttan
This tomato chutney is a savory and slightly sweet condiment that simmers into a rich, thick sauce perfect for adding flavor to proteins, burgers, and more. Inspired by Indian chutneys, but tailored with simple pantry ingredients, it brings a little spice, a little sweetness, and a lot of flavor to your table.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Plant Based Recipes
Cuisine Indian
Servings 16
Calories 34 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat the olive oil in a large dutch oven over medium high heat. Add the onions and garlic and saute for 5 minutes, or until onions have softened.
  • Stir the diced tomatoes and roasted red peppers into the onions mixture and cook for 2 minutes, stirring occasionally.
  • Add the ketchup, worcestershire sauce, and red pepper flakes. Stir to combine and keep at a low simmer for 15 minutes.
  • Remove the chutney from the heat and add the brown sugar. Stir to combine.
  • Store in an airtight container in the refrigerator up to 2 weeks.

Video

Nutrition

Serving: 0.25cupCalories: 34kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 280mgPotassium: 170mgFiber: 1gSugar: 4gVitamin A: 387IUVitamin C: 8mgCalcium: 14mgIron: 1mg
Keyword Sweet and Spicy Tomato Chutney, Tomato Chutney, Tomato Chutney Recipe
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Chocolate Chip Bundt Cake

by 3 Comments

This Chocolate Chip Bundt Cake recipe is a light low fat vanilla cake studded with mini chocolate chips and drizzled with chocolate. It is not your traditional pound cake recipe. This bundt cake recipe has a spongelike texture similar to angel food cake. This bundt cake cake recipe is a perfect recipe for the Easter holiday.

Chocolate Chip Bundt Cake can be served with the chocolate drizzle or without it. And, it not only it can be enjoyed as desert, but it can be a part of your Easter brunch (or any brunch menu). It is excellent with a steaming hot cup of coffee or tea. 

A slice of chocolate chip bundt cake with chocolate drizzle frosting on a yellow plate with the whole cake in the background and a yellow and blue napkin.

The Origin Of This Chocolate Chip Bundt Cake Recipe

I first made this recipe well over 20 years ago when I was a huge foodie magazine collector back then and was subscribed to many magazines like Eating Well and Cooking Light. This recipe came from Eating Well magazine, and it was so delicious it made an impression on me. I've been making this cake ever since and still am amazed at how delicious it is and how well it turns out every time.

The cake on a plate with pieces cut out of the cake and the inside of the cake dotted with mini chocolate chips.

A Low Fat Bundt Cake You Can Eat Every Day

Let's face it. Quarantine has limited the number of people who can be together. So this cake that serves 16 can be a bit much. However, the great thing about this cake is the fact that it can be put in the freezer. I highly recommend wrapping individual pieces in wax paper, then putting them in a larger ziploc bag to freeze.

However, you don't have to freeze this cake. It can sit on your counter up to a week and it will still stay moist and delicious. It is a low calorie low fat cake recipe so its ok to enjoy a slice of cake every morning with your cup of coffee!

Up close image of ½ of the cake that has been removed from the bundt pan cooling on a black wire cooling rack.

What You Need To Make This Chocolate Chip Bundt Cake Recipe

Flour: I have used both all purpose flour and bread flour. The results are the same.

Granulated sugar:

Baking Powder

Egg Whites, use an egg separator like this one to make sure the yolk doesn't break into the egg white.

Cream of Tartar: this is used to help the egg whites reach their full volume and stabilizes them by holding in water and air. A little goes a long way with cream of tartar, so buy this in small volume.

Buttermilk: The original recipe calls for buttermilk, however I don't always have that on hand. Make your own buttermilk by adding 1 ½ tablespoon of white vinegar or lemon juice to the measuring cup. Then, pour the milk into the measuring cup to reach the amount of buttermilk needed for the recipe. 

Oil: Go with a mild flavored oil. I like to use canola oil. 

Mini chocolate chips: these can be hard to find but this brand usually is on the shelf in the grocery store, or you can order them online.

Vanilla extract

Bundt Pan: I highly recommend a bundt pan like the one I use. The bundt pans with the crevices in them may be pretty, but I tend to find these stick more often that not and don't recommend one for this recipe.

Tips and Substitutuions

  • If making your own buttermilk, do this before you mix any of the other ingredients together. Add 1 ½ tablespoon of vinegar or lemon juice to the measuring cup and add the milk to reach the 1 ½ cup measure.
  • When separating the egg yolks from the whites, be sure that there is no specks of yolk in the egg white. This can cause the egg whites to not fluff up properly. 
  • Save the egg yolks for another recipe, like the pudding in this cream puff recipe.
  • Use a sandwich bag with the end clipped from one corner to drizzle the chocolate over the cake.
  • The egg yolks can be frozen by whisking them together with ⅛ teaspoon of salt and then storing them in an airtight container in the freezer until you are ready to use them. Be sure to label the container with how many yolks are in the container and how much salt is in the yolk so you can adjust the recipe you are using them in.
  • Change the flavor of the cake by substituting 1 teaspoon of almond extract or coconut extract for the vanilla. 
  • Stir in ½ cup of drained and chopped marichino cherries for a cherry chocolate chip bundt cake.
  • Freeze the cake in individual portions up to 1 month. You can freeze with the chocolate drizzle on the cake.
  • The chocolate drizzle is optional, you can serve this cake naked if desired!
A slice of cake on a yellow plate with a blue and yellow napkin behind the plate and a portion of the whole cake blurred in the background.

Other Bundt Cake Recipes To Try

Banana Rum Cake

Chocolate Bundt Cake with Peanut Butter Salted Caramel Drizzle

German Chocolate Bundt Cake

Irish Cream Pound Cake

Marbled Banana Bundt Cake

Rustic Pound Cake with Meyer Maple Glaze

Chocolate Chip Bundt Cake

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Chocolate Chip Bundt Cake.

Chocolate Chip Bundt Cake

Shelby Law Ruttan
A light vanilla cake recipe with a texture close to angel food cake and studded with mini chocolate chips. Great for birthdays and holidays.
4.60 from 5 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Course Desserts
Cuisine American
Servings 16
Calories 244 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE CAKE

FOR THE CHOCOLATE DRIZZLE

Instructions
 

  • Preheat the oven to 350 degrees. In a large mixing bowl, beat the egg whites with an electric mixer on low speed until foamy. Add the cream of tartar and mix on medium high speed until soft peaks form.
  • Gradually add ½ cup of the sugar to the egg whites and beat until stiff peaks form. Set aside.
  • In another large mixing bowl, whisk together the remaining sugar, flour, baking powder, baking soda, and salt. Using a hand mixer on medium speed, mix in the buttermilk, oil, vanilla, and 1 heaping spoonful of the egg whites.
    Mixing the cake batter in a large blue bowl using a white hand mixer.
  • Fold the remaining egg whites and chocolate chips into the cake batter.
  • Transfer the batter to the prepared bundt pan and smooth top of the batter with the backside of a spoon.
  • Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the bundt cake from the oven and cool for 10 minutes on a wire rack. Invert onto a cooling rack and cool completely.
  • Once cool, add ⅓ cup of mini chocolate chips and 2 tablespoons of milk to a small microwaveable bowl, Microwave for 40 seconds (add more time if needed). Stir until smooth.

Video

Nutrition

Calories: 244kcalCarbohydrates: 42gProtein: 4gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 4mgSodium: 244mgPotassium: 77mgFiber: 1gSugar: 26gVitamin A: 61IUVitamin C: 1mgCalcium: 72mgIron: 1mg
Keyword Chocolate Chip Bundt Cake
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Classic Margarita Recipe

by Leave a Comment

This recipe for a Classic Margarita is made with just three ingredients and is my favorite way to make a margarita. To make this adult drink, all you do is shake the ingredients with ice in a cocktail shaker until frosty. To serve, pour the drink into a salt rimmed glass straight up or over ice.

Classic Margaritas are great for nights when you are enjoying a Mexican themed meal. Taco Tuesday, Cinco de Mayo, or any time you are getting together with friends is the perfect time to make a margarita!

two classic margaritas in a clear drinking glass with salt rim and green lime wedge on top of the glass rim.

What is a Classic Margarita

A classic margarita is an adult beverage made with tequila, orange liquor, and lime juice. The glass usually has a rim of coarse salt and the beverage can be shaken with ice, frozen, or served straight up (without ice). It is usually served in a margarita glass, but it can also be served in a rocks glass, wine glass, or any glass convenient for you to serve it in!

While its origin isn't exactly pinned down, it certainly seems to have Mexican roots and is popular to serve in Mexican restaurants. 

A bottle of Jose Cuervo especial tequila in the center with a bottle of Cointreau to the right and a wooden citrus reamer in front. Three green limes to the left of the tequila bottle and a container of margarita salt in the background

What You Need To Make A Classic Margarita Recipe

Tequila, I would choose a good tequila. My tequila of choice is Patron. It is super smooth going down, not at all harsh. However, Patron is pricey, so if your serving more than a couple of people, a more affordable tequila such as Milagro Silver or Jose Cuervo Blue Agave (pictured), or Sauza Silver.

Juice from fresh limes are best to use when making a margarita. I do not recommend buying bottled lime juice.

Orange Liquor, I highly recommend Cointreau as I like the flavor better. It also has a higher concentration of alcohol compared to Triple Sec (which you can use in place of the Cointreau).

Cocktail Shaker, I like to use a stainless steel cocktail shaker and measuring jigger.

Citrus reamer, this wooden citrus reamer is my favorite!

Ice cubes

Pouring the measured cointreau into the tequila in a mason quart jar.

Tips and Substitutions

  • Make sure the limes you buy are bright green and heavy in your hand. Squeeze the lime between your thumb and fingers. If the lime gives a little, then it is ripe and should be juicy. A lime that doesn't give likely is not ripe and won't have a lot of juice.
  • If you want to cut the alcohol percentage down, substitute triple sec for the Cointreau. Triple sec has about have the alcohol as Cointreau.
  • To make a frozen classic margarita, place ¾ cup of crushed ice in a blender with the margarita mix and blend until frosty.
  • Substitute a coarse sugar instead of salt to rim the margarita glass.
  • Use a quart glass jar to mix the margarita in if you don't have a shaker. You will see I did this in my video to improvise as my cocktail shaker was packed away and I couldn't get to it!
a hand holding a clear glass and the other hand running the cut green lime around the lip of the glass.

🍽 Serve with...

Serve these classic margaritas with your favorite Mexican meal. I love to serve these with this Shrimp Enchiladas Recipe or Easy Green Chicken Enchilada Recipe.

📖 Recipe

A clear glass filled with a classic margarita beverage and ice with a salt rim and lime slice garnish with another margarita in the background.

Classic Margarita Recipe

Shelby Law Ruttan
A classic tequila drink made with fresh lime juice and cointreau.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Beverages
Cuisine Mexican
Servings 3
Calories 258 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 6 ounces tequila
  • 4 ounces Cointreau
  • 3 ounces lime juice freshly squeezed (about 2 limes)
  • margarita salt (optional)
  • ½ lime sliced into 3 sections

Instructions
 

  • Run a lime wedge around the outer rims of 2 rocks glasses. Dip the rim of the glasses in salt. Fill with ice and set aside
    dipping drinking glass in margarita salt.
  • Combine the tequila, Cointreau, and lime juice in a shaker. Shake for to combine liquid. Pour over ice in glasses.

Video

Notes

Tips and Substitutions

  • Make sure the limes you buy are bright green and heavy in your hand. Squeeze the lime between your thumb and fingers. If the lime gives a little, then it is ripe and should be juicy. A lime that doesn't give likely is not ripe and won't have a lot of juice.
  • If you want to cut the alcohol percentage down, substitute triple sec for the Cointreau. Triple sec has about have the alcohol as Cointreau.
  • To make a frozen margarita, place ¾ cup of crushed ice in a blender with the margarita mix and blend until frosty.
  • Substitute a coarse sugar instead of salt to rim the margarita glass.
  • Use a quart glass jar to mix the margarita in if you don't have a shaker. You will see I did this in my video to improvise as my cocktail shaker was packed away and I couldn't get to it!

Nutrition

Serving: 3gCalories: 258kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 57mgFiber: 1gSugar: 13gVitamin A: 20IUVitamin C: 12mgCalcium: 8mgIron: 1mg
Keyword Classic Margarita Recipe
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Chipotle Shrimp Tacos

by Leave a Comment

These Chipotle Shrimp Tacos are full of smoky, spicy flavor and balanced with a cool cilantro cream sauce. They're quick to make and perfect for taco night.

Easy shrimp taco with grilled shrimp, red cabbage slaw, cotija cheese, and cilantro in a soft tortilla.

This recipe reminds me of summer cookouts with my family, when shrimp was always a favorite for the grill. If you love my Chipotle Shrimp Taco Salad Bowls, you'll enjoy the bold, fresh flavors in this dish too.

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Why You'll Love This Recipe

Bold flavor: the chipotle chili powder adds just the right amount of smoky heat.

Quick dinner: shrimp cook in minutes, making this a weeknight-friendly meal.

Fresh toppings: crunch cabbage, avocado, and queso fresco keep each bite balanced.

Creamy sauce: the cilantro lime cream cools the spice for the perfect finish.

Key Ingredients for Shrimp Tacos

See the recipe card below for full list of ingredients and instructions.

  • Shrimp: tender and juicy, they're the star of this recipe.
  • Chipotle chili powder: brings smoky, spicy, depth.
  • Red cabbage: adds crunch and a pop of color.
  • Queso fresco: a mild, crumbly cheese that pairs beautifully with spicy shrimp.
  • Cilantro cream sauce: a tangy, garlicky sauce that ties everything together.
Cooked seasoned shrimp on top of a corn tortilla.

Ingredient Substitutions

  • Use Greek yogurt instead of sour cream for a lighter cream sauce.
  • Swap cotija cheese for queso fresco if that's what you have.
  • Flour tortillas can be swapped for corn tortillas.

Variations on Chipotle Shrimp Tacos

  • Grilled shrimp: skewer the shrimp and grill them for extra smoky flavor.
  • Spicy mango topping: add diced mango with chili flakes for a sweet-heat balance.
  • Low carb option: serve the shrimp and toppings in lettuce wraps.
Homemade shrimp taco topped with purple cabbage, cotija cheese, cilantro, and lime on a corn tortilla.

Tips for Perfect Shrimp

  • Don't overcook: shrimp turn touch quickly, remove as soon as they're pink.
  • Pat dry: dry shrimp before seasoning so the spices stick better.
  • Warm tortillas: heating them keeps them pliable and adds extra flavor.

How to Store and Reheat

Refrigerate leftover shrimp and toppings separately for up to 2 days. Reheat shrimp gently in a skillet over medium heat to avoid drying them out. Tortillas can be quickly reheated in a dry skillet or microwave.

Serve With...

Serve these chipotle shrimp tacos with a side of Mexican Street Corn Salad, Homemade Guacamole, and Fresh Tomato Salsa.

More Easy Shrimp Recipes

If you enjoy these shrimp tacos, you may also like my Cashew Shrimp Stir Fry, Bang Bang Shrimp, Shrimp Fra Diavolo, and Shrimp Caesar Salad.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Easy shrimp taco with grilled shrimp, red cabbage slaw, cotija cheese, and cilantro in a soft tortilla.

Chipotle Shrimp Tacos

Shelby Law Ruttan
Chipotle Shrimp Tacos are a fresh and flavorful way to enjoy taco night, combining smoky shrimp with crisp toppings and a creamy cilantro sauce.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Fish Recipes
Cuisine Mexican
Servings 4
Calories 329 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE SHRIMP

FOR THE CILANTRO CREAM SAUCE

Other Ingredients

Instructions
 

  • In a small bowl, mix together the sour cream, lime juice, cilantro, garlic, salt, and pepper. Refrigerate until ready to serve.
  • In another small mixing bowl, add the shrimp, chipotle powder, chili powder, cumin powder, smoked paprika, salt and pepper. Toss to completely coat the shrimp.
  • Heat the olive oil in a large skillet over medium high heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp is pink and firm.
  • Heat the corn tortillas for 30 seconds or until lightly browned on both sides. Assemble the shrimp tacos by placing 4-6 shrimp on one tortilla and topping with the cabbage, avocado, cilantro cream sauce, and queso fresco.

Video

Nutrition

Calories: 329kcalCarbohydrates: 35gProtein: 9gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 21mgSodium: 623mgPotassium: 560mgFiber: 8gSugar: 3gVitamin A: 1025IUVitamin C: 33mgCalcium: 203mgIron: 2mgNet Carbohydrates: 27g
Keyword Chipotle Shrimp Tacos, Easy Shrimp Tacos, Shrimp taco recipe, Shrimp tacos, Spicy Shrimp Tacos, tacos with cilantro cream sauce
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Easy Lemon Bars with Shortbread Crust

by Leave a Comment

These Easy Lemon Bars are made with a buttery sweet shortbread crust base and a tangy delicious lemon curd filling. Sprinkled with a little bit of confectioner's sugar right before they are served, they make a pretty, elegant and tasty dessert recipe to serve your family.

Easy Lemon Bars are a great spring dessert bar recipe. The fresh and tangy citrus flavors are bright and remind you that spring is right around the corner. These are great to serve for dessert, or enjoy one with a hot cup of tea for an afternoon snack.

One lemon bar in the foreground with a white shortbread crust and yellow lemon curd filling sprinkled with white confectioner's sugar on top and more lemon bars blurred in the background
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The Best Easy Lemon Bar Recipe

This is the best lemon bar recipe I have ever made. The crust baked up perfectly and the filling set up well. The lemon bars came out of the baking dish with no troubles, no parchment paper needed to lift and remove the bars from the dish.

Citrus is known as the wake up fruit and the tang that comes with these lemon bars is one that is so very addicting. I'm a huge fan of lemon curd and would eat it by the spoonful, so makes sense I would also love these bars.

A lemon bar on a green marbled board with one bite taken out of it and another lemon bar blurred in the background.

Ingredients

All purpose flour

Granulated sugar

Confectioner's sugar (for sprinkling on top of the bars, nice to do but not required).

Unsalted Butter

Fresh lemon juice is best.

Citrus juicer and microplane zester, this is my favorite citrus juicer and favorite microplane zester.

8 X 8 glas baking pan with lid

Electric mixer, I highly recommend this one. 

A wooden citrus juicer with yellow lemons that have had the juice removed from them laying on a cutting board with a black and white knife and lemon juice in the background.

Tips and Substitutions

  • In a pinch, pre-squeezed lemon juice can be substituted for the fresh lemons.
  • Substitute blood orange juice, grapefruit juice, or Meyer lemon juice for the lemon.
  • Be sure to whisk the eggs until they are well combined and slightly foamy. This prevents clumps of egg baking in the filling.
  • Allow the bars to cool completely before sprinkling the confectioner's sugar on top and cutting them. If they are warm, the bars will dissolve the sugar.
A stack of 3 lemon bars with confectioner's sugar sprinkled over top and more lemon bars in the background.

Tangy and sweet Rhubarb Custard Bars have a crispy shortbread crust and rhubarb custard topping.

Chewy Peanut Butter Layer Bars are a peanut butter lover's treat!

Blueberry Cheesecake Bars are a sweet creamy bar bursting with blueberry flavor.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Easy Lemon Bars

Shelby Law Ruttan
A shortbread crust with a tangy lemon filling baked over top of it makes a delicious springtime dessert.
4.67 from 3 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 12
Calories 111 kcal

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Ingredients
  

FOR THE SHORTBREAD CRUST

FOR THE LEMON FILLING

Instructions
 

TO MAKE THE CRUST

  • Preheat the oven to 350° F. In a medium sized bowl, using a hand mixer, blend the butter sugar until creamy. Gradually add the flour to the butter mixture at low speed until mixture is crumbly.
    A white mixing bowl with the flour, sugar, and butter mixed and crumbly inside of the bowl.
  • Transfer the flour mixture into the bottom of an 8 X 8 inch pan and press evenly across the bottom of the pan. Bake the crust for 15 minutes. Remove from the oven and cool on a wire rack.

TO MAKE THE LEMON FILLING

  • In a large mixing bowl, using a hand mixer at medium speed, mix the eggs until foamy. Add the sugar, lemon juice, flour, lemon zest, baking powder, and salt. Mix until well-blended.
    A white mixing bowl with yellow whipped eggs, white sugar on top of the eggs, and lemon zest on top of the sugar.
  • Gently pour the lemon mixture over the partially baked crust. Return to the oven and bake for 20 minutes or until lemon filling has set. Cool on a wire rack. Sift powdered sugar evenly over top of cooled bars.
    Pouring the yellow lemon filling from the white mixing bowl over top of the partially baked shortbread crust in a clear glass baking dish.

Video

Nutrition

Calories: 111kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 54mgSodium: 60mgPotassium: 39mgFiber: 1gSugar: 6gVitamin A: 156IUVitamin C: 3mgCalcium: 20mgIron: 1mg
Keyword Easy Lemon Bars
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Strawberry Mojito | Fruity Rum Drink

by 1 Comment

This Strawberry Mojito has the right amount of strawberry, lime, white rum, and mint with a touch of fizz. Strawberries and mint are muddled together with sugar, shaken with ice, rum, and lime juice for a cool and refreshing beverage that will help cool the heat from your favorite spicy Mexican meal!

I love to make Strawberry Mojitos year round, and I especially love to make them when fresh strawberries are in season. In NY that usually means June, but in the spring we always have fresh Florida strawberries to enjoy, making this mojito a treat to enjoy on Valentines Day and Cinco de Mayo, as well as all summer long.

A glass of Strawberry Mojito garnished with lime and mint with two more glasses in the background.

A Fruity Take On Mojitos

I have always loved a classic mojito. The first time I ever had one was on a Caribbean cruise and they have become a favorite summertime adult beverage. A mojito is a rum based beverage that has muddled mint, lime juice, and club soda. This Strawberry Mojito is much like the classic, but with fresh strawberries muddled with the mint.

I have also made mojitos with peach, mango, watermelon, black cherry, and now this strawberry. I love the fresh fruity addition to this drink and I think you will too!

What is Muddling

Muddling another term for mashing. For instance, for a classic mojito, you muddle the mint and sugar together to release the oils from the mint.

When muddling in this recipe, you are breaking down both the strawberries and the mint to release the oils from the mint and the juice from the strawberries. 

A bowl of strawberries

What You Need To Make Strawberry Mojitos

Fresh strawberries

Fresh mint

White rum

Limes

Granulated sugar

Cocktail shaker

Muddler, I love this wooden muddler. 

a pair of hands muddling the strawberries and mint in the jar with a wooden muddler.

Tips and Substitutions

  • A cocktail shaker is ideal, but if you don't have one,  you can use a quart mason jar. (this is what I did as my cocktail shaker has made it into my packed boxes for my move!)
  • If you use a mason jar, be sure to strain the muddled fruit before pouring into the drinking glass.
  • Swap out vodka for the rum.
  • Substitute the sugar in the beverage for ¼ to ⅓ cup of simple syrup. If this is done, you will still need to use ½ tablespoon when muddling the strawberries and mint. The grittiness from the sugar helps to release the oils and juices.
  • Depending on how sweet you like your drinks, reduce or increase the amount of sugar in the strawberry mojito.
A glass of ice with a sugar rim before pouring the drink in the glass.

Other Fruity Mojito Drinks To Try

Dark Sweet Cherry Mojito

Frosty Peach Mojito

Mango Peach Mojito

Pineapple Mojito Punch

Pomegranate Mojito

Watermelon Mojito

A beverage glass full of strawberry mojito with a sugar rim and lime and mint garnish.

*If you made this Strawberry Mojito, please give it a star rating*

📖 Recipe

Strawberry Mojito featured image.

Strawberry Mojito

Shelby Law Ruttan
A refreshing cool rum based beverage with muddled strawberries and mint.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Beverages
Cuisine Mexican
Servings 4
Calories 229 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place the strawberries, mint, and ½ cup of sugar in a cocktail shaker and muddle with a muddler to crush the strawberries and mint and blend flavors.
    strawberries and mint in a jar
  • Add the rum, lime juice, and club soda. Stir.
    inside of jar with all drink ingredieints in it.
  • Place the remaining sugar on a plate. Run a lime slice around the rim of a cocktail glass and dip the rim of the glass in the sugar.
    adding the sugar rim to the glass.
  • Strain the strawberry mojitos into glasses and serve garnished with lime and mint leaves (if using).

Video

Notes

Tips and Substitutions

  • A cocktail shaker is ideal, but if you don't have one,  you can use a quart mason jar. (this is what I did as my cocktail shaker has made it into my packed boxes for my move!)
  • If you use a mason jar, be sure to strain the muddled fruit before pouring into the drinking glass.
  • Swap out vodka for the rum.
  • Substitute the sugar in the beverage for ¼ to ⅓ cup of simple syrup. If this is done, you will still need to use ½ tablespoon when muddling the strawberries and mint. The grittiness from the sugar helps to release the oils and juices.
  • Depending on how sweet you like your drinks, reduce or increase the amount of sugar in the strawberry mojito.

Nutrition

Calories: 229kcalCarbohydrates: 41gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 14mgPotassium: 79mgFiber: 1gSugar: 39gVitamin A: 127IUVitamin C: 23mgCalcium: 17mgIron: 1mg
Keyword Strawberry Mojito
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Breakfast Burritos Southwest Style

by Leave a Comment

Quick, hearty, and satisfying, these Breakfast Burritos are filled with flavorful sausage, scrambled eggs, crispy hash browns, cheese, avocado, and salsa. Wrap up tight and grilled to golden perfection, they're a great breakfast on the go or a make ahead meal for any time of day.

A close up of a breakfast burrito cut in half, showing scrambled eggs, avocado, sausage, cheese, and tomato inside a grilled tortilla.

After making my Grilled Stuffed Burritos, I knew I wanted to make a breakfast version. My son, who's a pro at wrapping burritos thanks to a past job, showed me how to get that perfect seal, making these an easy and delicious breakfast or brunch.

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Why You'll Love Breakfast Burritos

Great for meal prep: Make a batch ahead of time, wrap them in foil, and reheat when ready.

Customizable: You can easily swap ingredients to fit your taste or dietary needs.

Portable and satisfying: Ideal for busy mornings, road trips, or a handheld brunch.

A metal spatula lifts browned, crumbled sausage from a skillet with visible oil.

Key Ingredients

Large burrito tortillas: Soft and sturdy for holding all the fillings without tearing.

Scrambled eggs: The base of any good breakfast burrito, adding protein and fluffiness.

Ground breakfast sausage: Adds savory flavor and richness. You can go spicy or mild.

Shredded hash browns: Pan fried in the skillet with the sausage ingredients for crispy texture.

Avocado: Creamy and mild, it balances the spicy elements.

Red bell pepper and jalapeno: Add a pop of color and kick of heat.

Onion: Adds savory depth and pairs perfectly with the sausage.

Shredded cheese: Melty and gooey, it helps hold everything together.

Salsa: Homemade canned salsa or fresh pico de gallo for a tangy, zesty finish.

Two burritos with grill marks cooking in a ridged grill pan, ligihtly browned on the bottom side.

Ingredient Substitutions

  • Swap bacon or chorizo for sausage if you want smoky or spiced up flavor.
  • Use a hash brown patty instead of shredded potatoes for a crisp, uniform bite.
  • Replace eggs with scrambled tofu and skip the meat for a vegetarian version.

Recipe Variations

Southwest style: Add black beans, corn, and pepper jack cheese.

Low carb: Use a low carb tortilla and skip the potatoes or sub keto roasted radishes for the potato.

Brunch Burrito Bake: Layer assembled burritos in a casserole dish, top with enchilada sauce and cheese, and bake.

Top Tips

  • Line up all your fillings before assembling so you can work quickly.
  • Don't overfill the tortilla. This helps prevent breakage when rolling.
  • Always start grilling seam side down to seal the burrito shut.
  • Make sure fillings are warm before rolling to help the cheese melt inside.
A hand cuts a grilled burrito in half on a wooden cutting board using a large knife.

How to Store and Reheat

Store: wrap individually in foil and refrigerate foru p to 4 days.

Freeze: wrap tightly in foil, then place in a freezer bag. Freeze for up to 2 months.

Reheat: Bake at 375°F in foil untl hot, or unwrap the microwave until heated through.

Serve With...

Pair your burritos with:

Two halves of a grilled breakfast burrito on a plate, served with cherry tomato halves and a sprig of fresh cilantro.

More Breakfast Recipes to Try

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Two halves of a grilled breakfast burrito on a plate, served with cherry tomato halves and a sprig of fresh cilantro.

Grilled Breakfast Burritos with Sausage and Eggs

Shelby Law Ruttan
These hearty breakfast burritos are loaded with savory sausage, fluffy eggs, crispy hash browns, and melty cheese, all wrapped in a warm tortilla and grilled for extra flavor. They're great for make-ahead meals, brunch parties, or quick on the go breakfasts that actually keep you fill.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Family Recipes
Cuisine Mexican
Servings 4
Calories 592 kcal

Equipment

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Ingredients
  

  • 12 ounces ground breakfast sausage
  • 1 cup hash browns
  • 1 medium jalapeno diced
  • ½ medium red bell pepper diced
  • ½ small onion diced
  • 8 large eggs
  • 1 medium avocado cut into slices
  • ½ cup shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Homemade Salsa (optional)
  • Taco Sauce (optional)

Instructions
 

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up, 7 minutes, or until it is browned and slightly crisp. Remove the sausage to a paper-towel-lined plate using a slotted spoon.
  • Add the onions, jalapeno, and red pepper to the skillet. Saute for 3 minutes, or until the vegetables begin to soften.
  • Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Remove from the skillet and set aside.
  • Add the eggs to a large mixing bowl and whisk until thoroughly combined. Pour the eggs into the hot skillet and cook, stirring for 3 minutes, until eggs are fluffy and cooked through.
  • Warm the burrito wrappers for 10 seconds in the microwave to make them more flexible (optional). Build the burrito by layering the avocado, eggs, cheese, sausage, salsa (if using) and cilantro (if using).
  • Grill the burritos on a hot grill pan for 3 minutes on each side, until lightly browned. Serve with taco sauce (if using)

Video

Nutrition

Serving: 4gCalories: 592kcalCarbohydrates: 17gProtein: 31gFat: 45gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 447mgSodium: 1373mgPotassium: 809mgFiber: 5gSugar: 2gVitamin A: 1324IUVitamin C: 34mgCalcium: 180mgIron: 4mgNet Carbohydrates: 12g
Keyword Breakfast Burritos
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Homemade Horchata | Mexican Beverage

by 2 Comments

Homemade Horchata is a cool and light beverage made with soaked rice milk, sweetener, and cinnamon. It is great to have on hand during the hot days of summer and a perfect addition to any Mexican themed meal or Cinco de Mayo celebrations.

This Homemade Horchata reminds me something of an Aqua Fresca beverage, it is very light, smooth, and cool. It is great to accompany Cheese Enchiladas, Carne Asada, or Mexican Street Tacos.

Homemade Horchata in a glass with cinnamon stick in front of the glass.

A Lightly Sweetened Mexican Beverage Made With Rice Milk

The base of homemade Horchata is soaked rice that is blended in water and then soaked for several hours. The rice is strained leaving behind a milk. This rice milk is then flavored with cinnamon and sweetened lightly for a refreshing cool beverage.

Straining the rice from the soaking liquid.

The Difference Between Mexican and Spanish Horchata

When I first told my son Justin that I was making Horchata he was excited about it. Then when I told him it was made with rice, he was confused. He lives in Spain and is familiar with Spanish Horchata and he absolutely loves it.

I discovered that the difference between the two countries and this beverage was the Mexican Horchata was made with raw rice blended and soaked in water where Spanish Horchata is made with soaked tiger nuts and is said to have the flavor of rice pudding. This explains why Justin loves it so much because Justin loves Rice Pudding!

Pouring the mixed beverage into a glass.

What You Need To Make Homemade Horchata

Long Grain White Rice

Water

Cinnamon Sticks or Ground Cinnamon

Sweetened Condensed Milk, while this is not a traditional ingredient (sugar is more traditional), I went with this because of its creaminess and sweetness it does lend.

Overhead photo of homemade horchata in a glass with a cinnamon stick on the bottom left of the glass.

Tips and Substitutions

  • Be sure to soak the rice for at least 4 hours before straining. 
  • Soak a cinnamon stick with the rice but remove before blending.
  • Use tigernuts instead of rice to make Spanish Horchata.
  • Serve the Horchata completely chilled for the best flavor.
  • Add a shot of rum to a glass of homemade Horchata for a Rumchata!

Other Delicious Mexican Beverages To Make

Pineapple Agua Fresca

Pineapple Jalapeno Margarita

Classic Mojito

Sauze Southwest Margarita

🍽 Serve with...

Serve Horchata with your favorite Mexican dishes. Some of my favorites to serve with are these Easy Green Chicken Enchilada Recipe - low carb, Shrimp Enchiladas Recipe, and Cheese Enchiladas with Red Sauce.

📖 Recipe

Homemade Horchata Recipe

Shelby Law Ruttan
A refreshing lightly sweetened rice milk with a hint of cinnamon.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 4 hours
Total Time 4 hours 10 minutes
Course Beverages
Cuisine Mexican
Servings 6
Calories 87 kcal

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Ingredients
  

Instructions
 

  • Pour the rice and water into a blender. Blend for 1 minutes, until the rice just begins to break up. Let the rice water stand at room temperature for at least 3 hours.
    blending together the rice and water.
  • Strain the rice water into a pitcher and discard the rice.
    straining the rice from the water.
  • Stir in the milk, vanilla, cinnamon, and sweetened condensed milk. Chill.
    adding the sweetener and cinnamon to the rice milk.

Video

Nutrition

Calories: 87kcalCarbohydrates: 15gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 9mgSodium: 44mgPotassium: 99mgFiber: 1gSugar: 14gVitamin A: 70IUVitamin C: 1mgCalcium: 86mgIron: 1mg
Keyword Homemade Horchata Recipe
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Mexican Street Tacos

by 1 Comment

These Mexican Street Tacos are made with a marinated flank steak, shredded red cabbage, cilantro cream, and queso fresca wrapped up in a toasty corn tortilla.

Mexican Street Tacos with Marinated Flank Steak and toppings of red cabbage, cilantro cream, and queso blanco on a plate

Mexican Street Tacos make are a delicious way to enjoy Mexican flavors for lunch or dinner. They are perfect for setting up assembly style for game day gatherings, or just a small social get together. These are also a tasty addition to a Cinco de Mayo menu.

Street Tacos vs Regular Tacos

You might wonder exactly what the difference is between a street taco and a regular taco. Basically the only difference is the size. Both can be made with corn or flour tortillas, and the filling can basically be whatever you want to put in them.

Otherwise, the term street taco refers to a taco that is smaller in size and what is sold on the street by vendors to those in the cities. 

Grilled Marinated Flank Steak on a grill pan.

What's Needed To Make Mexican Street Tacos With Flank Steak

When it comes down to it, any type of protein will work in a street taco. However, for this particular recipe, I decided to go with one of our favorites. A flank steak that has been marinated and grilled, then sliced in thin slices. 

Corn Tortillas are what we prefer to use when making street tacos. 

Red Cabbage

Cilantro

Sour Cream

Limes

Coconut Aminos, this is my favorite brand.

Queso Blanco

These cute little taco holders are great for keeping the tacos in shape until ready to consume!

A good sharp knife and cutting board (I love this bamboo one!) to be able to thinly slice the steak for the street tacos.

Marinated Steak Flank strips on a toasted corn tortilla on a black plate.

Tips and Substitutions

  • Instead of grilling the whole steak, cut it into bite sized pieces and marinate it before cooking on the grill pan. 
  • Soy sauce can be substituted for the coconut aminos.
  • Grill the corn tortillas until they are lightly browned on both sides. They will be sturdier when adding the filling when doing so.
  • Substitute flour street tacos in place of the corn tortillas.
Mexican Street Taco in a Taco Holder.

Other Mexican Style Recipes To Make For Cinco de Mayo

Carne Asada

Cheese Enchiladas with Red Sauce

Chicken Carnitas

Cod Fish Tacos with Spicy Mango Salsa

Cranberry Chipotle Sauce

Grilled Stuffed Burritos

Homemade Taco Sauce

Low Carb Chicken Enchilada Casserole

Homemade Taco Seasoning

Roasted Shrimp Enchiladas

Sweet and Spicy Pulled Pork Tacos

Turkey Tostadas

Venison Street Tacos

Easy Pork Street Tacos

Up close image of assembled Mexican Street Taco with a lime wedge to the left of the taco

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Mexican Street Tacos.

Mexican Street Tacos with Flank Steak

Shelby Law Ruttan
Marinated Flank Steak sliced thin and served in a corn tortilla with red cabbage, queso fresco, and a cilantro lime sour cream dressing.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 8 minutes
Marinate Time 4 hours
Total Time 4 hours 23 minutes
Course Main Dish
Cuisine Mexican
Servings 6
Calories 368 kcal

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Ingredients
  

Instructions
 

  • In a 4-cup glass measure, whisk together the coconut aminos, 2 tablespoons of the lime juice, 1 tablespoon of the olive oil, garlic, chili powder, cumin, and oregano.
    whisking the marinade ingredients together in a glass measuring cup.
  • Place the flank steak in a large resealable bag and pour the marinade over the steak. Seal the bag and turn to coat the entire steak with marinade. Marinate for up to 4 hours.
    flank steak in a resealable bag.
  • Heat the grill pan over medium high heat until hot. Remove the steak from the marinade and place on the grill pan. Reduce heat to medium and cook steak for 6 minutes. Turn steak over and grill for another 6 minutes, or until the steak reaches the desired temperature. Remove the steak from the grill pan and place it on a cutting board. Allow the steak to rest for 5 minutes. Cut the flank steak into thin slices against the grain.
    flank steak cooking on a grill pan
  • Warm the corn tortillas on the stove top until heated through.
    warmed corn tortilla on a black plate.
  • Mix the sour cream, the remaining lime juice, and ½ of the cilantro together. Top the warmed corn tortilla with flank steak slices, cabbage, cilantro cream sauce, queso fresco, and juice from 1 lime wedge.
    assembled mexican street taco with flank steak.

Video

Notes

Tips and Substitutions

  • Instead of grilling the whole steak, cut it into bite sized pieces and marinate it before cooking on the grill pan. 
  • Soy sauce can be substituted for the coconut aminos.
  • Grill the corn tortillas until they are lightly browned on both sides. They will be sturdier when adding the filling when doing so.
  • Substitute flour street tacos in place of the corn tortillas.

Nutrition

Calories: 368kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 295mgPotassium: 631mgFiber: 5gSugar: 2gVitamin A: 726IUVitamin C: 23mgCalcium: 160mgIron: 4mg
Keyword Flank Steak Street Tacos, Mexican Street Tacos
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Stuffed Salmon Cucumber Bites

by Leave a Comment

These smoked salmon cucumber bites are a fresh and elegant appetizer that's quick to put together. Cool cucumber pairs with creamy dill filling tender smoked salmon, and briny capers for a balanced bite that feels restaurant-worthy.

Cucumber bites topped with cream cheese, smoked salmon, capers, and red onion on a black plate.

I've always loved light appetizers that don't feel heavy before the main meal, and these salmon cucumber boats remind me of gatherings where finger foods stole the show. If you like my Salmon Sushi Rolls, you'll love this easy make-ahead party option too.

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Why You'll Love This Recipe

Fresh flavor: crisp cucumber and lemony dill cream keep every bite bright.

Easy prep: no cooking needed, just a quick mix, pipe, and top.

Elegant touch: perfect for holiday spreads, brunch, or cocktail parties.

Low carb: naturally keto-friendly, makng it a smart appetizer choice.

Key Ingredients for Smoked Salmon Appetizers

See the recipe card below for full list of ingredients and instructions.

Hand using a spoon to soop seeds from cucumber halves rto make cucumber boats.
  • English cucumbers: long, firm, and nearly seedless, they're idea for boats that hold the filling well.
  • Cream cheese: provides a creamy, tangy base for the dill mixture.
  • Fresh dill: adds that signature herby brightness.
  • Smoked salmon: brings a savory, slightly depth that pairs beautifully with cucumber.
  • Capers and red onion: a little briny crunch and color to finish easy bite.

Ingredient Substitutions

  • Greek yogurt instead of sour cream for a tangier, lighter base.
  • Chives in place of dill if you prefer a milder onion like flavor.
  • Smoked trout or lox instead of salmon for a slightly different but equally tasty result.
Hollowed cucumber halves stuffed with creamy dill cheese filling on a wooden board.

Variations on Smoked Salmon Cucumber Bites

  • Everything bagel style: sprinkle the tops with everything bagel seasoning for extra crunch and flavor.
  • Avocado twist: add a small slice of avocado under the salmon for a creamy layer.
  • Mini rounds: slice cucumbers into thick rounds, scoop slightly, and top instead of boats for bite-sized pieces.

Tips for Perfect Cucumber Appetizers

  • Pat dry: blot cucumber halves with paper towels before filling so they don't release excess water.
  • Chill filling: let the cream cheese mixture firm up slightly before piping for better shape.
  • Sharp cuts: use a sharp knife to cut salmon cleanly into uniform pieces for the best presentation.
Cucumber boats filled with herbed cream cheese, topped with red onion and capers.

How to Store

Store leftover smoked salmon cucumber bites in an airtight container in the refrigerator for up to 1 day. These are best enjoyed fresh, as the cucumbers can soften over time.

Serve With...

Pair these cucumber bites with other favorites like Bacon Wrapped Scallops, Stuffed Mushrooms, or Spinach Artichoke Dip. For a refreshing drink pairing, try them alongside Pineapple Agua Fresca.

Cucumber bites topped with cream cheese, smoked salmon, capers, and red onion on a black plate.

More Easy Appetizers You'll Love

If you enjoy these cucumber appetizers, you may also like my Boiled Shrimp, Ham and Cheese Pinwheels, Air Fryer Crab Cakes, and Buffalo Chickpea Dip.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Cucumber bites topped with cream cheese, smoked salmon, capers, and red onion on a black plate.

Smoked Salmon Cucumber Bites

Shelby Law Ruttan
These smoked salmon cucumber bites are light, creamy, and refreshing, making them an easy yet elegant choice for parties, brunch, or holiday gatherings.
4.34 from 3 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Fish Recipes
Cuisine American
Servings 4
Calories 228 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large mixing bowl, using an electric mixer, blend together the cream cheese, sour cream, mayonnaise, dill, lemon juice, and pepper until creamy.
  • Transfer the cream cheese mixture to a piping bag. Pipe evenly into each cucumber boat.
  • Top each cucumber bite evenly with smoked salmon, red onion, and capers.

Video

Nutrition

Calories: 228kcalCarbohydrates: 10gProtein: 9gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 43mgSodium: 385mgPotassium: 365mgFiber: 1gSugar: 4gVitamin A: 632IUVitamin C: 8mgCalcium: 79mgIron: 1mgNet Carbohydrates: 9g
Keyword cucumber appetizers, cucumber boats with salmon, easy smoked salmon recipes, salmon cucumber boats, smoked salmon appetizers, Smoked Salmon Cucumber Bites
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Easy Tres Leches Cake | Three Milk Cake

by Leave a Comment

This Easy Tres Leches Cake is a delicious yellow sponge cake that is soaked with a combination of three different milks and topped with a homemade whipped cream and a sprinkle of cinnamon. This Mexican dessert recipe is a great recipe to add to your Cinco de Mayo celebrations, birthday parties, or special family dinners.

My whole family loved this cake recipe. It was super moist, yet held together well. Made with 3 different types of milk, tres leches interprets as 3 milks, this sweet treat can be made right at home instead of a Mexican restaurant!

A single serving of Easy Tres Leches Cake on a plate

❤️ Why you'll love it

✔️ This 3 milk cake serves 20 people, making it the perfect party cake!

✔️ It is a tender cake that holds up solidly to the milk soaked into it.

✔️ This is the best easy tres leches cake recipe made completely from scratch.

🥘 Ingredients

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All purpose flour

Baking powder, aids in giving height to the cake.

Unsalted butter, the fat used to make the cake.

Granulated sugar, sweetens the cak

Large eggs, is the binding agent that brings the cake together.

Vanilla extract, enhances the flavor of the cake

Whole milk, Sweetened condensed milk, Evaporated milk - the 3 milks make up the sweet milk mixture and are poured over top of the baked cake.

Heavy whipping cream, this is used to make the whipped topping

Powdered sugar, is used to sweeten the whipped topping that is spread on the cake.

Ground cinnamon, used to dust the top of the cake with flavor.

Baked cake in cake pan with holes poked over the entire surface and milk pooling around the edges.

🔪 Instructions

  1. Preheat oven to 350°F. Grease and lightly dust a 9x13 inch baking dish with flour.
  2. In a small bowl, sift together the flour and baking powder. Set aside.
  3. In a medium bowl, using an electric mixer, cream together the butter and the sugar until fluffy.
  4. Add the eggs and 1 teaspoon of the vanilla. Mix until smooth
  5. Gradually add the flour mixture to the butter mixture, mixing until well combined and smooth.
  6. Pour batter into the baking dish. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  7. Remove the cake from the oven and cool completely. Pierce the cake with a fork over the entire top surface.
  8. In a large bowl, using a hand whisk, combine the whole milk, sweetened condensed milk, and evaporated milk.
  9. Pour milk mixture over top of the cake. Refrigerate for at least 4 hours or overnight.
  10. Prior to serving, using an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract until fluffy and the cream holds its shape. Spread the whipped cream topping over top of the cake and sprinkle with cinnamon. Store in the refrigerator.
Overhead shot of baked and frosted easy tres leches cake.

🥄 Equipment

9x13 baking dish

Small bowl

Medium bowl

Large bowl

Hand whisk

Electric hand mixer

Rubber spatula

Fork

🥫Storage

Store this tres leches cake covered in the fridge up to 5 days.

📖 Variations

  • Substitute coconut milk for the evaporated milk. This adds a slight coconut flavor to the cake.
Single serving of Tres Leches Cake on a white plate with the whole cake dish in the background.

💭 Tips

  • When making the whipped cream, be sure the bowl is clean and chilled. A metal bowl is best as it will hold the chill while mixing the cream.
  • Be sure the cake is completely cooled before poking the holes.
  • A table fork is great for poking the holes into the cake. Poke several holes (see photo) to ensure the milk seeps down into them all over the cake.
  • Allow the cake to sit at least 4 hours or longer (if possible) before serving. The longer the cake sits, the more the milk will absorb.
  • There may be some milk in the bottom of the cake pan. This is ok, it will continue to soak into the cake as it sits.
  • Top the cake with the whipped cream just prior to serving.

📚 Related Recipes

Enjoy these Almond Tres Leches Muffins for breakfast!

Banana Pudding Poke Cake is another family cake favorite.

🍽 Serve with...

Serve Tres Leches Cake at the ending of your favorite Mexican dinner. Some great ideas are Cheese Enchiladas with Red Sauce, and Spanish Rice

🏫 The last word

I never thought that pouring 6 cups of milk over top of a cake would ever be anything other than complete mush. However, I had tried these Tres Leches Muffins several years ago and decided that since they were a hit, then I should at least give this three milk soaked cake a try!

This recipe for Tres Leches Cake is a yellow cake base that is super easy to make. It is egg heavy, making it more of a sponge than many other cake recipes.

One piece of cake on a single serving plate.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Tres Leches Cake.

Easy Tres Leches Cake

Shelby Law Ruttan
A delicious sturdy homemade cake soaked with 3 milks and topped with homemade whipped cream and a sprinkle of cinnamon.
4 from 8 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 30 minutes
Refrigeration Time 4 hours
Total Time 4 hours 50 minutes
Course Desserts
Cuisine Mexican
Servings 20
Calories 307 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350°F. Grease and flour a 9x13 inch baking dish.
    greasing and dusting the cake pan with flour..
  • In a small bowl, sift together the flour and baking powder. Set aside.
    sifting together flour and baking powder.
  • In a medium sized mixing bowl, using a hand mixer, cream together the butter and the sugar until fluffy.
    creaming together the butter and sugar with a hand mixer.
  • Add the eggs and 1 teaspoon of the vanilla. Mix until smooth.
    beating in the eggs and vanilla.
  • Gradually add the flour mixture to the butter mixture, mixing until well combined and smooth.
    adding flour mixture to egg mixture.
  • Pour the cake batter into the baking dish. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
    cake batter spread in the baking dish.
  • Remove the cake from the oven and cool completely. Pierce the cake with a fork over the entire top surface.
    piercing holes in the cake with a fork.
  • In a mixing bowl, combine the whole milk, sweetened condensed milk, and evaporated milk.
    mixing together the three milks.
  • Pour the milk mixture over top of the cake. Refrigerate for at least 4 hours or overnight.
    milk mixture poured over top of the cake and soaking.
  • Prior to serving, using an electric hand mixer, whip the heavy cream, powdered sugar, and vanilla extract until fluffy and the cream holds its shape. Spread over top of the cake and sprinkle lightly with cinnamon. Store in the refrigerator.
    cake with whipped cream topping and cinnamon sprinkle.

Video

Notes

Tips and Substitutions

  • When making the whipped cream, be sure the bowl is clean and chilled. A metal bowl is best as it will hold the chill while mixing the cream.
  • Be sure the cake is completely cooled before poking the holes.
  • A table fork is great for poking the holes into the cake. Poke several holes (see photo) to ensure the milk seeps down into them all over the cake.
  • Allow the cake to sit at least 4 hours or longer (if possible) before serving. The longer the cake sits, the more the milk will absorb.
  • There may be some milk in the bottom of the cake pan. This is ok, it will continue to soak into the cake as it sits.
  • Top the cake with the whipped cream just prior to serving.

Nutrition

Calories: 307kcalCarbohydrates: 35gProtein: 6gFat: 16gSaturated Fat: 10gTrans Fat: 1gCholesterol: 97mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 27gVitamin A: 604IUVitamin C: 1mgCalcium: 162mgIron: 1mg
Keyword Easy Tres Leches Cake, Tres Leches Cake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

King Ranch Chicken Casserole

by Leave a Comment

King Ranch Chicken Casserole is a one dish meal that is creamy and cheesy with a touch of spicy heat in a tomato cream sauce. It is a Tex-Mex skillet recipe that finishes off under the broiler for a browned cheesy topping.

This casserole is great great family dinner to serve on it's own, or leave out the tortillas and serve it over pasta or rice or inside of these Homemade Flour Tortillas.

Overhead shot of King Ranch Chicken Casserole in a skillet just after it was removed from the broiler.

Why Is It Called King Ranch Chicken Casserole

While I already knew this was a delicious recipe, I wanted to know why it was called King Ranch Chicken Casserole. So, I went on a search to find out. 

What I found out was kind of disappointing! It is a Tex-Mex Casserole, named after a large Ranch in Texas (hence King Ranch). However, it apparently has no ties to the ranch itself and apparently has an unknown history. What I found out was kind of disappointing! It is a Tex-Mex Casserole, named after a large Ranch in Texas (hence King Ranch). However, it apparently has no ties to the ranch itself and apparently has an unknown history. 

King Ranch Chicken Casserole in a serving dish.

My Own Version Of King Ranch Chicken

The ingredients in this King Ranch Chicken Casserole are generally made with creamy canned soup, such as chicken or mushroom and include a can of tomatoes with chilies in them. 

I'm not a huge fan of using canned soups in recipes. Especially when you can make your own creamy sauces. So, make my own sauce what I did for my version of King Ranch Casserole.

Peppers and onions with the gravy sauce in the skillet.

What You Need To Make This Recipe

Cooked Chicken, you can use chicken breast that you cooked on your own, or you can use rotisserie chicken.

Red Bell and Jalapeno Peppers, I chose to use a whole jalapeno pepper in place of the can of tomatoes with chilies. I wanted the recipe to have a little more spice than you get with the chili tomatoes.

Chicken broth, I like to use this chicken broth concentrate and make my own broth. It is far more economical than buying a box of chicken broth and only using 1 cup of it.

Flour is used as a thickener for the sauce in this recipe, along with cream cheese, which also makes it creamy.

Corn Tortillas to stir into the casserole is optional.

Diced tomatoes are fine to use plain since there is jalapeno in this casserole recipe, but feel free to add a little more by using the canned tomatoes with chilis.

Creamy cheesy gravy with chicken and peppers in the skillet.

Tips and Substitutions

  • This recipe has a very good potential as a low carb recipe. Just leave out the tortillas and the flour. Add another ounce of cream cheese or ¼ cup of heavy cream to the sauce and allow it to simmer and reduce. It should naturally thicken.
  • Substitute green bell pepper for the jalapeno, and a milder King Ranch Chicken casserole recipe.
  • Leave out the corn tortillas and serve the casserole over rice.
King Ranch Chicken Casserole in a tan and orange bowl.

Other Tex-Mex, or Mexican Recipes To Try

Cheese Enchiladas with Red Sauce

Green Chicken Enchiladas

Grilled Stuffed Burritos

Homemade Taco Sauce

Homemade Taco Seasoning

Homemade Horchata

Southwest Breakfast Burrito

Mexican Casserole

Pico de Gallo

Pineapple Agua Fresca

Pineapple Jalapeno Margarita

Roasted Shrimp Enchiladas

Tres Leches Cake Recipe

Turkey Tostadas

pinnable image for chicken ranch casserole.

*If you made this recipe for King Ranch Chicken Casserole, please give it a star rating*

📖 Recipe

King Ranch Chicken Casserole

Shelby Law Ruttan
A delicious chicken dinner with a cheesy and spicy sauce.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 4
Calories 341 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat the olive oil in a large skillet over medium high heat. Add the onion, garlic, jalapeno, and red bell pepper. Cook for 7 minutes, or until vegetables have softened.
    sauteing onions, garlic, and peppers in a skillet.
  • Sprinkle the vegetable mixture with cumin and flour. Stir to combine and cook for 1 minute.
    flour sprinkled on sauteed vegetables.
  • Add the chicken broth to the skillet and stir to combine. Bring to a boil and cook for 1 minute, or until broth has thickened slightly.
    bringing the chicken broth to a simmer.
  • Add the cream cheese and stir until melted.
    cream cheese in the thickened vegetable mixture.
  • Add the chicken, tomatoes, tortillas, and salt. Stir to combine.
    chicken and tomatoes added to the skillet.
  • Sprinkle with cheese and broil on high for 2 minutes, until cheese has melted and browned. Sprinkle with cilantro (if using).
    sprinkling the cheese on top of the chicken mixture.

Video

Nutrition

Calories: 341kcalCarbohydrates: 19gProtein: 29gFat: 17gSaturated Fat: 7gCholesterol: 90mgSodium: 564mgPotassium: 576mgFiber: 3gSugar: 5gVitamin A: 1430IUVitamin C: 56mgCalcium: 188mgIron: 3mg
Keyword King Ranch Chicken Casserole
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pistachio Cherry Muffins

by Leave a Comment

These Pistachio Cherry Muffins are soft, fluffy, and full of flavor with the nutty sweetness of pistachio pudding and the tart bite of dried cherries. They make a beautiful breakfast treat or afternoon snack that feels a little special but is still easy to bake at home.

Single Pistachio cherry muffin topped with green sugar crystals on a white plate.

I love how the almond extract ties everything together with a hint of bakery-style flavor. If you've enjoyed my Almond Joy Muffins before, you'll love these for their tender crumb and fun flavor twist.

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Why You'll Love This Recipe

Nutty flavor: the pistachio pudding adds a subtle richness.

Cherry surprise: tart dried cherries balance the sweetness.

Moist texture: pudding mix keeps these muffins soft and tender.

Easy prep: simple pantry ingredients and one bowl mixing.

Key Ingredients for Pistachio Muffins

See the recipe card below for full list of ingredients and instructions.

  • Pistachio instant pudding mix: brings moisture, flavor, and a pale green color.
  • Dried cherries: add a chewy, tangy burst in every bite.
  • Almond extract: gives the muffins a warm, bakery-style flavor.
  • Butter: melted for a rich flavor and tender crumb.
Overhead view of freshly baked muffins with greens ugar sprinkles cooling on a wire rack.

Ingredient Substitutions

  • Dried cranberries instead of cherries for a different tart bite.
  • Vanilla extract if you don't have almond extract.
  • Canola oil in place of butter.

Variations on Pistachio Cherry Muffins

  • White chocolate chips mixed into the batter for extra sweetness.
  • Chopped nuts such as pecans or almonds for crunch.
  • Glazed tops with a simple powdered sugar drizzle for a bakery finish.
Single Pistachio cherry muffin topped with green sugar crystals on a marbled board.

Tips for Perfect Muffins

  • Don't overmix: stir just until the flour disappears for light muffins.
  • Use room temp eggs: they mix more evenly and help with rise.
  • Sugar topping: the sprinkle of sugar before baking adds sparkle and a light crunch.

How to Store

Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Pistachio cherry muffin cut in half showing fluffy texture and pieces of cherries inside.

Serve With...

These Pistachio Cherry Muffins pair perfectly with a hot cup of coffee and would be a great addition to a breakfast spread alongside crispy Air Fryer Bacon and Garlic Scrambled Eggs or Cherry Berry Trifles.

More Easy Muffin Recipes You'll Love

If you love muffins, you might also like my Low Fat Pumpkin Muffins, Blueberry Lavender Muffins, Raisin Bran Muffins, and To Die For Blueberry Muffins.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Single Pistachio cherry muffin topped with green sugar crystals on a white plate.

Pistachio Cherry Muffins

Shelby Law Ruttan
These Pistachio Cherry Muffins are tender, lightly sweet, and filled with pistachio flavor and tart dried cherries, perfect for breakfast or snacking.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 273 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with paper liners. Set aside.
  • In a large bowl, using a hand mixer to beat together the melted butter with sugar, about 1 minute. Add in eggs and almond extract and beat until just combined.
  • In another bowl, add the flour, pistachio pudding mix, baking powder, and salt. Whisk to combine.

Video

Nutrition

Calories: 273kcalCarbohydrates: 44gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 53mgSodium: 361mgPotassium: 53mgFiber: 1gSugar: 27gVitamin A: 477IUCalcium: 67mgIron: 1mgNet Carbohydrates: 43g
Keyword Bakry style muffins, Cherry pistacho muffins, Easy muffin recipes, Pistachio Cherry Muffins, Pistachio Muffins, Pistachio muffins recipe, Pistachio pudding muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pineapple Jalapeno Margarita

by Leave a Comment

This Pineapple Jalapeno Margarita is a combination of sweet and spicy flavors made with fresh muddled pineapple, jalapeno slices, pineapple juice, and tequila. And, the sweet black pepper rim on the margarita adds another level of flavors.

I love to make this boozy beverage for our Mexican themed nights along with my families favorite Cheese Enchiladas, Roasted Shrimp Enchiladas, or Sweet and Spicy Pulled Pork Tacos recipe.

Pineapple Jalapeno Margarita in a glass with a pineapple and jalapeno garnish

A Pineapple Margarita With A Spicy Twist 

The first time I ever had a Pineapple Jalapeno Margarita was at Bonefish Grill in North Carolina. We went to dinner with my youngest son the night of our arrival and when I saw it was pineapple and jalapeno flavors I knew I had to try it. I was addicted from that moment on.

I had it again when I happened to be in New Jersey, at yet again, Bonefish Grill. When I was there I asked the bartender what the spicy ingredient was on the rim of the glass. He told me it was a jalapeno powder. I always intended to find and buy it, but never did. So, I did the next best thing I could think of instead!

I also love sweet black pepper bacon that you can buy at Dunkin Donuts and have recreated those flavors in other recipes. Two of my favorites are these Keto Sweet Black Pepper Cheese Puffs and even was inspired to make a Sweet Black Pepper Whole Beef Tenderloin recipe. 

The sweet black pepper rim on the margarita was an awesome compliment to the pineapple jalapeno margarita, so I highly recommend you don't skip out on it.

Ingredient lined up to make the beverage.

What You Need To Make Pineapple Jalapeno Margarita

Fresh Pineapple, don't skip fresh. You won't be able to muddle canned pineapple and get the same results. I recommend buying a whole pineapple and cut your own.

Fresh Jalapeno, you won't need the whole jalapeno. I recommend making these Spicy Black Bean Burgers with leftover jalapeno.

Black Pepper, freshly ground that is a little bit coarse is great if you love pepper. If not, regular ground black pepper is good.

Granulated Sugar, this is used to mix with the pepper and rim the glass.

Pineapple Juice I love to use these individual sized serving juice cans as you don't need much pineapple juice.

Lime Juice, I highly recommend freshly squeezed lime juice for this drink.

Tequila, I used a silver tequila for this recipe.

Triple Sec, an orange flavored liquor.

Muddler, I recommend a wooden muddler.

Cocktail Shaker or a quart sized glass jar with a lid

Strainer to strain the muddled pineapple and jalapeno.

Dipping the glass rim in the sweet black pepper.

Tips and Substitutions

  • No Cocktail Shaker? No Problem! Use a quart sized jar with a lid and shake! Just be sure to strain the muddled pineapple and jalapeno before pouring.
  • Try this jalapeno powder mixed with the sugar in place of the black pepper to rim the glass.
  • Rim with just sugar and no pepper.
  • If you prefer a salt rim, skip the sugar and pepper.
  • Be sure to strain the muddled fruit before pouring the margarita.
Pineapple Jalapeno Margarita in a sweet black pepper rimmed glass with pineapple and jalapeno garnish

More Tequila Drinks And Recipes To Enjoy

20 Dessert Recipes with Tequila

Strawberry Margarita Cheesecake Shooters

Sauza Southwest Margarita

Spicy Peach Margarita

*If you made this Pineapple Jalapeno Margarita, please give it a star rating*

📖 Recipe

Pineapple Jalapeno Margarita

Shelby Law Ruttan
A spicy sweet margarita with muddled fresh pineapple and jalapeno for a sweet heat kick.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Total Time 5 minutes
Course Beverages
Cuisine Mexican
Servings 4
Calories 199 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place ¼ cup of pineapple and 4 slices jalapeno in a shaker and using a muddler, mash the pineapple and jalapeno together.
    muddling pineapple and jalapeno in a jar.
  • Add the ice cubes, tequila, triple sec, lime juice, and pineapple juice. Cover and shake well. Strain the muddled pineapple and jalapeno from the margarita.
  • Mix together the sugar and black pepper on a small plate. Dip the edge of the drinking glass in a small amount of lime juice. Then dip in the sugar mixture.
    putting the sweet black pepper rim on the glass.
  • Pour the pineapple jalapeno margarita into each glass.
    glas of pineapple jalapeno margarita

Video

Notes

Tips and Substitutions

  • No Cocktail Shaker? No Problem! Use a quart sized jar with a lid and shake! Just be sure to strain the muddled pineapple and jalapeno before pouring.
  • Try this jalapeno powder mixed with the sugar in place of the black pepper to rim the glass.
  • Rim with just sugar and no pepper.
  • If you prefer a salt rim, skip the sugar and pepper.
  • Be sure to strain the muddled fruit before pouring the margarita.

Nutrition

Calories: 199kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 6mgPotassium: 80mgFiber: 1gSugar: 14gVitamin A: 60IUVitamin C: 20mgCalcium: 11mgIron: 1mg
Keyword Pineapple Jalapeno Margarita
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Tuna Noodle Casserole - a healthier version

by 29 Comments

This Tuna Noodle Casserole recipe is a healthier twist on the classic tuna noodle casserole that will make the whole family happy at the dinner table. It is quick and easy to assemble, and any leftovers are easy to reheat making it a great option for portable lunches.


This healthy tuna noodle casserole with extra veggies and reduced fat is a great idea for dinner tonight, especially for busy families! And, it's also a great potluck item!

Tuna Noodle Casserole
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❤️ Why I Love This Recipe

✔️ This healthy tuna casserole recipe is rich in omega-3 fats and b-vitamins.

✔️ It is a skinny tuna noodle casserole with 4 generous servings with under 300 calories, 24 grams of protein, and 5 grams of fat per serving.

✔️ The addition of extra veggies and the crunchy topping brings more flavor to the recipe.

Sauce mixture for tuna casserole.

🥘 Ingredients

Canned Solid White Tuna Fish, I recommend you purchase tuna packed in water rather than oil to keep this recipe lower fat.

Whole wheat egg Noodles, thin or wide, whatever your preference is.Egg Noodles: Thin or wide, whatever your preference is.

Canned soup, I used cream of mushroom, but cream of celery works great here also.

Fat free milk

Fat free Greek yogurt, I used this to replace the original mayonnaise in the recipe to increase nutrition and decrease fat.

Dry mustard

Fresh mushrooms

Frozen peas

Italian style bread crumbs Smoked paprika

Unbaked casserole without the cracker topping

🔪 Instructions

  1. Preheat the oven to 400 degrees. Spray 9 x 13 casserole dish generously with cooking spray. Set aside.
  2. Cook the egg noodles according to package directions.
  3. In a large bowl, combine the soup, milk, mayonnaise, and mustard.
  4. Stir in the tuna, mushrooms and green peas. Add salt and black pepper as needed.
  5. Drain the noodles and add them to the soup mixture. Stir until blended.
  6. Transfer to 8-in. square baking dish coated with cooking spray.
  7. Combine topping ingredients; sprinkle over casserole.
  8. Bake for 25-30 minutes or until bubbly.
Ingredients for topping the casserole.

🙋 Recipe FAQ's

What are traditional tuna casserole recipes made with?

A traditional tuna noodle casserole is made with canned soup, cheddar cheese, canned mushrooms, and topped with crushed potato chips.

Is this healthy tuna noodle casserole recipe considered low fat?

A low fat recipe has 3 grams of fat or less per serving. I made this recipe with healthier alternatives changing nutrition to 5 grams of fat per serving, so it does not fit the low fat profile. However, it does fit the reduced fat profile, which is 25% less fat than the traditional recipes fat content.

Do you cook the noodles before adding them to the casserole?

Yes, I like to cook the noodles until they are almost al dente to eliminate a mushy noodle. The noodles will continue to cook when the casserole is baking.

Tuna Noodle Casserole

💭 Tips

  • Cooking fresh mushrooms before adding them to the casserole eliminates the water from the fresh mushroom, keeping the casserole from becoming watery when baking.
  • Stir in 1 - 2 tablespoons of nutritional yeast for a cheesy flavor without the cheese.
  • Cook the noodles until they are just under al dente. This keeps the noodles from becoming mushy when baking the casserole.

📖 Variations

  • Sub your favorite veggies for the mushrooms and peas. Frozen peas and carrots or mixed vegetables are popular.
  • Substitute the bread crumb topping for crushed saltine crackers, buttery round crackers, crushed potato chips, or french fried onions.
  • Sprinkle the top of the casserole with a tablespoon of parmesan cheese.
  • Use canned chicken instead of canned tuna.
  • Substitute 1-2 teaspoons of yellow mustard or dijon mustard for the dried mustard.

🍽 Equipment

Large pot

Colander

Large mixing bowl

Mixing spoon

Rubber scraper

2 quart casserole dish, this one will work great. The casserole dish in the photos are a 2 quart vintage corelle ware dish that is available on Amazon also.

Baked casserole with a portion taken out of the dish.

🏫 What I've Learned

It was easy to make this classic tuna casserole healthier by substituting fat free products (milk and greek yogurt) and eliminating the butter from the topping of the casserole.


Using whole wheat pasta in place of white pasta boosts the nutritional values, increasing fiber and lowering carbohydrates. The protein and

Ham and Noodle Casserole

Broccoli Rice and Cheese Casserole

King Ranch Chicken Casserole

Leftover Thanksgiving Turkey Casserole

Chicken Parmesan Casserole

Tater Tot Casserole

If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Tuna Noodle Casserole

Tuna Noodle Casserole

Shelby Law Ruttan
A fresh take on the classic tuna noodle casserole with less fat, extra veggies, and more nutrition. This healthy tuna casserole recipe is one you will love to feed the family and one they will love to have you serve!
4.55 from 11 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 296 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Topping:

Instructions
 

  • Preheat the oven to 400 degrees. Spray 9 x 13 casserole dish generously with cooking spray. Set aside.
  • Cook the egg noodles according to package directions until just under al dente. Drain and set aside.
  • In a large skillet coated with cooking spray, cook the mushrooms for 7 minutes, until water has released.
  • In a large bowl, combine the soup, milk, mayonnaise, and mustard.Stir in the tuna, mushrooms and green peas. Add salt and black pepper as needed.
  • Transfer the noodles to the soup mixture. Stir until blended.
  • Transfer to 8-in. square baking dish coated with cooking spray.
  • In a small bowl, combine the bread crumbs, paprika, and black pepper. Sprinkle over top of the tuna casserole.
  • Bake the tuna casserole in the oven for 25 minutes or until bubbly.

Nutrition

Calories: 296kcalCarbohydrates: 38gProtein: 24gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 47mgSodium: 814mgPotassium: 613mgFiber: 4gSugar: 6gVitamin A: 401IUVitamin C: 17mgCalcium: 90mgIron: 3mg
Keyword Tuna Noodle Casserole
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Croissant French Toast Muffins

by 1 Comment

Croissant French Toast Muffins are the perfect way to enjoy all the flavors of French toast in a fun handheld form. Buttery croissants are baked with a sweet egg custard and topped with a crumbly cinnamon streusel for the ultimate breakfast treat!

Single croissant French Toast Muffin on a white plate with a green patterned cloth in the background.

This recipe is a great choice for holiday mornings or brunch with friends, and it's one of those easy make ahead dishes that feels special without much work. If you love recipes like my Rhubarb Crumb Muffins or Best Banana Crumb Muffins, you'll want to add these to your rotation.

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Why You'll Love Croissant French Toast Muffins

Easy prep: simple ingredients come together quickly with minimal effort.

Perfect texture: the buttery croissants bake up soft inside with a crisp crumb topping.

Make ahead friendly: they can be baked ahead of time and reheated for a stress free breakfast.

Key Ingredients

  • Croissants: day old or slightly stale croissants work best because they soak up the custard without getting too soggy.
  • Eggs and milk: this forms the custard base that holds the muffins together.
  • Maple extract: adds a warm flavor that gives a homemade French toast vibe.
  • Cinnamon: a touch of spice for cozy flavor.
  • Brown sugar and butter: essential for a sweet, buttery streusel topping.
Muffin tin being filled with croissant muffin mixture using a large scoop.

Ingredient Substitutions

  • Use brioche or challah bread if croissants aren't available.
  • Swap almond extract for maple extract for a slightly nutty flavor.
  • Replace heavy cream with half and half for a lighter custard.

Recipe Variations

  • Stir in chocolate chips for a dessert style muffin.
  • Add berries like blueberries or raspberries for a fruity version
  • Drizzle with maple glaze or cream cheese icing after baking for extra sweetness.

Top Tips

  • Use slightly stale croissants so they absorb the custard better.
  • Let muffins cool for at least 5 minutes before removing from the pan so they hold their shape.
  • Double the crumb topping if you like extra crunch.
Baked croissant french toast muffins in a muffin tin topped with a cinnamon crumb mixture.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F. for about 10 minutes until warmed through. These muffins can also be frozen for up to 1 month. Just thaw in the fridge overnight before reheating

Serve With...

These muffins pair perfectly with a drizzle of maple syrup or fresh fruit on the side. For a complete breakfast spread, try serving them alongside air fryer bacon or venison breakfast sausage with a refreshing glass of rhubarb lemonade.

If you love breakfast recipes like this, you may also enjoy these:

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Single croissant French Toast Muffin on a white plate with a green patterned cloth in the background.

Croissant French Toast Muffins with Crumb Topping

Shelby Law Ruttan
Croissant French Toast Muffins are baked with a sweet custard and topped with a buttery cinnamon crumb. A cozy and easy breakfast muffin perfect for brunch or holiday mornings.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Family Recipes
Cuisine French
Servings 12
Calories 238 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For The French Toast Muffins

  • 6 Croissants , torn into pieces
  • 1 cup 2% milk
  • ¼ cup heavy cream
  • 2 tablespoons granulated sugar
  • 4 large eggs
  • 2 teaspoons maple extract
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt

For The Crumb Topping

Instructions
 

  • Preheat the oven to 350 degrees F. Spray a 12 cup muffin pan with cooking spray and set aside. In a large mixing bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon, and salt.
  • Add the cubed croissant pieces into the egg mixture and stir to combine. Scoop ⅓ cup of the mixture into each muffin cup.
  • In a medium sized bowl, whisk together the flour, brown sugar and cinnamon. Drizzle the melted butter over top of the flour mixture and stir to combine. Sprinkle the streusel mixture over the top of the muffins.
  • Bake the muffins for 30 minutes, or until golden brown on top. Allow to cool for 5 minutes before removing from the muffin pan. Serve warm.

Video

Nutrition

Calories: 238kcalCarbohydrates: 24gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 98mgSodium: 194mgPotassium: 101mgFiber: 1gSugar: 11gVitamin A: 514IUVitamin C: 0.1mgCalcium: 54mgIron: 1mgNet Carbohydrates: 23g
Keyword Croissant French Toast Muffins, French Toast Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Sun Dried Tomato Chicken | Skillet Recipe

by Leave a Comment

This recipe for Sun Dried Tomato Chicken is made with chicken cutlets simmered in a creamy and delicious sun dried tomato sauce. This is a quick and easy to make chicken recipe that can be on the table in just 30 minutes.

Creamy Sun Dried Tomato Chicken on a serving platter.

The tender chicken simmered in a luscious, garlicky cream sauce loaded with sun-dried tomatoes makes this a low-carb meal that feels indulgent!

This recipe is a quick and easy version of my Slow Cooker Marry Me Chicken recipe. Its ready in just 30 minutes and packed with creamy garlicky flavor with the tang of sun dried tomatoes!

Why You'll Love Sun Dried Tomato Chicken

Quick & Easy - A one pan meal ready in 30 minutes, perfect for busy nights!

Low Carb & Keto-Friendly - Naturally low in carbs while still rich and satisfying.

Versatile - Serve it over zoodles, cauliflower rice, or enjoy it on its own.

Ingredients

Onions, spinach, roasted red peppers, and sun dried tomatoes in a skillet.
  • Chicken cutlets: these are thin pieces of meat that will cook quicky.
  • Baby Spinach
  • Red Onion
  • Roasted Red Peppers
  • Sun Dried Tomatoes in Oil
  • Dry white wine such as pinot grigio.
  • Heavy Cream

How To Make Sun Dried Tomato Chicken

Chicken cutlets frying in a skillet.

Cook chicken

Heat the olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.

Veggies and spinach cooking in deglazed skillet.

Cook veggies

Add the onion, spinach, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute until spinach starts to wilt.

Pouring heavy cream into skillet with sauteed veggies.

Deglaze & Simmer

Deglaze skillet with wine.  Reduce heat and stir in heavy cream; simmer 2 minutes.

Returning cooked chicken cutlets to skillet with sauce.

Return chicken to sauce

Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce and fresh basil (if using).

See recipe card below for full ingredient list and instructions.

Substitutions

Protein swap: - swap out pork cutlets or shrimp for the chicken cutlets

Dairy-free: Substitute coconut cream in place of heavy cream for a dairy-free alternative with a slight sweetness.

Tomato swap: - substitute dehydrated tomatoes or diced fire roasted tomatoes (well drained) for the sun dried tomatoes.

Variations

Spicy Kick - Add crushed red pepper flakes for heat.

Herb Boost - Add fresh basil or oregano for extra Mediterranean flavor.

Mushroom Lover's Version - Sauté mushrooms along with the veggies for added depth.

One serving of chicken with sun dried tomato sauce on a plate.

Equipment Needed

  • Wooden spoon or spatula
  • Large skillet or sauté pan
  • Tongs (for flipping chicken)
  • Cutting board and knife
  • Measuring cups and spoons

Top Tips

Don't skip searing the chicken - It locks in juices and adds flavor to the sauce.

Use oil-packed sun-dried tomatoes - They're softer and blend better into the sauce.

Simmer the sauce gently - This prevents the cream from curdling.

Over head image of Sun dried tomato chicken in a cast iron skillet.

Storing & Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Warm gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. Microwave in 30-second intervals, stirring between each.

Serving Suggestions

Over zucchini noodles for a low-carb option.

Paired with roasted radishes for a complete meal.

Served over garlic mashed cauliflower for a creamy, hearty base.

Sun Dried Tomato Chicken in a cast iron skillet.

Related Recipes

When you make this Sun Dried Tomato Chicken recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Chicken Cutlets in Sun Dried Tomato Sauce.

Sun Dried Tomato Chicken

Shelby Law Ruttan
This creamy Sun-Dried Tomato Chicken is a quick and flavorful one-pan meal! Tender chicken in a rich, garlicky sauce with Parmesan and sun-dried tomatoes.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 4
Calories 318 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 pound chicken cutlets
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup chopped baby spinach
  • ½ cup red onion slices
  • ⅓ cup roasted red peppers thinly sliced
  • ⅓ cup sun dried tomato halves in oil thinly sliced
  • ½ cup white wine
  • ½ cup heavy cream
  • 1 tablespoon fresh basil chiffonade (optional)

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
  • Add the onion, spinach, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute until spinach starts to wilt.
  • Increase heat to high and add wine to deglaze skillet. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce the heat to medium and stir in heavy cream, and simmer, stirring, for 2 minutes or until heavy cream has reduced and thickened some.
  • Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce and fresh basil (if using).

Video

Nutrition

Calories: 318kcalCarbohydrates: 6gProtein: 26gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 106mgSodium: 623mgPotassium: 704mgFiber: 1gSugar: 2gVitamin A: 1381IUVitamin C: 20mgCalcium: 51mgIron: 1mgNet Carbohydrates: 5g
Keyword Sun Dried Tomato Chicken
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pineapple Coconut Fat Bombs Recipe

by 1 Comment

These Pineapple Coconut Fat Bombs are a cream cheese based truffle sweetened with sugar-free pineapple and coconut syrup and rolled in toasted coconut to finish. These are a tasty keto snack to enjoy to help boost your fats and keep you satisfied longer.

With just 1 net carb per pineapple coconut fat bomb, you can't go wrong when you need a snack but they are also great as part of a quick breakfast for that added boost of fat to your morning.

A plate full of pineapple coconut fat bombs.

What You Should Know About Fat Bombs

Fat Bombs are loaded with fat rich ingredients. Some are made with coconut oil, almond butter, avocados, and in this instance cream cheese. They are a high fat low carb keto snack that can be savory or sweet and are usually bite sized.

Today's recipe is on the sweet side. Pineapple Coconut Fat Bombs remind me of my favorite Pina Colada drink. I used this sugar free coconut and pineapple syrup to sweeten them, and added some almond flour for fiber and substance. The, rolled them in toasted coconut for another little boost of fat and texture.

A bottle each of the pineapple and coconut sugar free syrups used in the recipe

What You Need To Make This Pineapple Coconut Fat Bombs Recipe

Cream Cheese, be sure you are using full fat cream cheese. 

Sugar Free Pineapple Syrup and Coconut Syrup, This link is an affiliate link and if you use the coupon code GRUMPYSHONEYBUNCH10, you will receive 10% off your first order. This syrup is an all in one tropical flavored one that would work great in these fat bombs also. 

Almond Flour, this is the brand I like to use. It works great and is cost effective.

Unsweetened Coconut

Tablespoon Sized Cookie Scoop, for perfect ball shaped pineapple coconut fat bombs!

Tips and Recommendations

  • Change the sugar free sweetener to a different flavor sweetener, or substitute 2 tablespoons of powdered monkfruit.
  • Store the pineapple coconut fat bombs in the refrigerator up to 1 week or in the freezer up to 3 months. (these are delicious to eat frozen as well!)
  • Be sure to use the cookie scoop to shape the fat bombs. The cream cheese mixture warms up too quickly in the hands. 
  • Process the toasted coconut flakes in a blender to break the coconut up into smaller pieces if desired.
  • Substitute toasted chopped pecans for the coconut flakes.
pineapple coconut fat bombs on a serving plate.

Other Fat Bomb Recipes You May Like

Keto Buckeyes

Chocolate Peanut Butter Fat Bomb

Matcha Cheesecake Fat Bombs

Strawberry Fluff Salad

Keto Cheesecake Parfait

*If you made this Pineapple Coconut Fat Bombs Recipe, please give it a star rating*

Pineapple Coconut Fat Bomb in front of a plate full of fat bombs.

📖 Recipe

A plate with pineapple coconut fat bombs.

Pineapple Coconut Fat Bombs Recipe

Shelby Law Ruttan
A delicious cream cheese based fat bomb with sweetened sugar free pineapple and coconut syrup and rolled in toasted coconut
5 from 1 vote
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Prep Time 10 minutes
Refrigeration Time 2 hours
Total Time 2 hours 10 minutes
Course Keto Snacks
Cuisine American
Servings 10
Calories 79 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a medium sized mixing bowl, mix together the cream cheese, syrups, salt, lemon zest, and almond flour until combined. Refrigerate for 2 hours.
    all of the fat bomb ingredients in a mixing bowl
  • Scoop the cream cheese mixture with a 1 tablespoon sized scoop. Roll the fat bomb in the toasted coconut. Store in refrigerator up to 2 weeks.

Video

Notes

Tips and Recommendations

  • Change the sugar free sweetener to a different flavor sweetener, or substitute 2 tablespoons of powdered monkfruit.
  • Store the pineapple coconut fat bombs in the refrigerator up to 1 week or in the freezer up to 3 months. (these are delicious to eat frozen as well!)
  • Be sure to use the cookie scoop to shape the fat bombs. The cream cheese mixture warms up too quickly in the hands. 
  • Process the toasted coconut flakes in a blender to break the coconut up into smaller pieces if desired.
  • Substitute toasted chopped pecans for the coconut flakes.

Nutrition

Serving: 10gCalories: 79kcalCarbohydrates: 2gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 6mgSodium: 49mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 76IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Keyword Coconut fat bombs, Fat Bombs Recipe
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Tuna Crescent Roll Braid

by Leave a Comment

This Tuna Crescent Roll Braid is a warm, savory bake with creamy tuna salad, smoky gouda, and a golden crescent roll crust. It's an easy family friendly recipe that works for dinner or as an appetizer.

Golden baked tuna crescent braid sliced open, showing the creamy tuna filling inside, topped with cheddar cheese and green onions.

I love how this recipe brings back memories of family gatherings when a simple tuna salad was turned into something special. If you enjoy my Bacon, Egg, and Cheese Breakfast Strudel, then this crescent roll braid will be another one to add to your favorites.

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Why You'll Love This Tuna Crescent Roll Braid

Easy dinner: made with simple pantry ingredients and refrigerated crescent roll dough.

Full of flavor: creamy tuna flling with smoky gouda and scallions.

Family favorite: serves well for lunch, dinner, or party trays.

Whole baked crescent braid topped with sesame seeds.

Key Ingredients for Tuna Braid

  • Tuna fish: canned tuna makes this recipe quick and protein-packed.
  • Hard boiled eggs: add texture and heartiness to the filling.
  • Mayonnaise: gives the tuna salad its creamy base.
  • Scallions: bring a mild onion flavor and fresh garnish.
  • Dill pickle relish: adds tang to the filling.

Ingredient Substitutions

  • Swap smoked gouda for cheddar or mozzarella.
  • Use puff pastry instead of crescent roll dough.
  • Try Greek yogurt in place of mayonnaise for a lighter option.
Sliced tuna crescent braid on a black plate with melted cheese topping and green onion garnish.

Variations on Tuna Crescent Roll Braid

  • Add a little heat with diced jalapeños or crushed red pepper flakes.
  • Mix in chopped celery for extra crunch in the tuna filling.
  • Sprinkle parmesan and sesame seeds on top for a crispier finish.

Tips for Perfect Crescent Roll Tuna Braid

  • Drain well and pat tuna dry with paper towels before mixing for less soggy filling.
  • Don't overfill the dough. Leave space at the edges so it seals neatly.
  • Bake until golden brown and allow to rest for 5 minutes before slicing.

How to Store and Reheat

Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes until warmed through. If you prefer, use an air fryer at 325°F for about 5 minutes, until warm.

A fork lifts a bite of cheesy tuna crescent braid topped with melted cheddar and fresh green onions from a black plate.

Serving Suggestions for Easy crescent Roll Recipes

This tuna crescent roll braid pairs perfectly with a light bowl of Vegetarian Minestrone soup or a fresh Amish Broccoli Cauliflower Salad. For dessert, finish the meal with my Fresh Strawberry Cream Pie.

More Crescent Roll Meals You'll Love

If you enjoy easy meals wrapped in dough, you'll love my Butternut Squash Galette, Buffalo Chicken Calzone, Chicken Turnovers, and Rhubarb Cheese Danish.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Two slices of tuna crescent braid on a black plate, topped with melted cheddar and green onions with the creamy tuna fulling visible.

Tuna Crescent Roll Braid

Shelby Law Ruttan
This Tuna Crescent Roll Braid is a flaky, golden bake filled with creamy tuna salad, smoky cheese, and scallions. Perfect for a quick dinner or party dish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Fish Recipes
Cuisine American
Servings 4
Calories 595 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees. In a medium sized mixing bowl, combine the tuna fish, hard boiled eggs, mayonnaise, scallions, and dill pickle.
  • Roll the crescent roll dough into 1 long rectangle. Place on parchment lined baking sheet. Cut 1" thick and 4" wide strips down each side of crescent roll dough.
  • Place the tuna filling down the center of the crescent roll dough. Fold strips across the dough to give the appearance of a braid. Bake 17 minutes, or until golden brown.
  • Remove from the oven and sprinkle with cheddar cheese and the green part of the scallion.

Video

Nutrition

Serving: 4gCalories: 595kcalCarbohydrates: 27gProtein: 27gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 12gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 179mgSodium: 1210mgPotassium: 201mgFiber: 1gSugar: 7gVitamin A: 567IUVitamin C: 1mgCalcium: 458mgIron: 2mgNet Carbohydrates: 27g
Keyword Canned Tuna Crescent Roll, cheesy tuna crescent braid, Crescent roll tuna recipe, easy crescent roll braid, Tuna and Egg Crescent Roll, Tuna Braid, Tuna Crescent Roll Braid
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Keto Roasted Radishes

by Leave a Comment

This Keto Roasted Radishes recipe is a delicious low carb recipe that is super easy to make. They are gluten free side dish recipe that makes an excellent side dish in place of roasted potatoes.

Roasted radishes make an excellent addition to your keto recipes file. They make a great side dish to a breakfast of bacon and eggs, or your favorite grilled meat.

overhead shot of oven roasted radishes in a white serving bowl.
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❤️ Why you'll love it

✔️ Keto roasted radishes taste very similar to roasted potatoes when roasted and make a great low carb keto substitute.

✔️ Once roasted, the radish loses its "bite" and mellow out with a texture and flavor similar to that of a roasted potato.

✔️ It is a keto radish recipe with only 2 net carbs per serving.

🥘 Ingredients

Fresh radishes, I like to choose radishes with the greens on them still, that way I know they are the freshest possible.

Extra virgin olive oil, to coat the outside of the radish, add healthy fat, and help the seasoning adhere to the radish.

Umami Powder, this brand is similar to an all purpose seasoning and it brings out the best flavor in the roasted radishes.

A bowl of cleaned and prepared radishes.

🔪 Instructions

  1. Preheat the oven to 400 degrees F. Add the radishes to a medium bowl and drizzle the olive oil over the radishes. Toss to coat with oil.
  2. Sprinkle the umami seasoning over the radishes and toss to coat with the seasoning.
  3. Roast radishes for 30 minutes, or until radishes are fork tender and lightly browned.

🥄 Equipment

Rimmed baking sheet

Mixing bowl

Wooden spoon

Measuring spoons

Prepared and seasoned radishes on baking sheet before baking.

🥫Storage

Store any leftovers in an airtight container in the fridge up to 3 days.

📖 Variations

  • Substitute the umami seasoning for 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon smoked paprika.
  • Toss ¼ cup coarsely ground pork rinds with the radishes before cooking to add an extra crisp to the outer layer of the radishes.

💭 Tips

  • Always wash and trim the radishes. I cut the root end off and make sure the top stalk is trimmed off as well. Once washed, pat the radishes dry.
  • Cut the bigger radishes in half or quarters and leave the smaller ones uncut. Try to keep the radishes all similar in size before oven roasting them.

🙋 FAQ's

Can you make keto radishes in the air fryer?

You can make air fryer roasted radishes following the same prep steps and place the seasoned radishes in the air fryer for 10 minutes at 400 degrees f. Be sure to toss the radishes about halfway thru cooking time.

What do roasted radishes taste like?

Raw radishes are crisp and have a slight spicy bite to them. However, once roasted, they lose that bite and are very similar to roasted potatoes.

Oven Roasted Radishes in a white serving bowl.

Oven Roasted Chickpeas are great for snacking.

Sausage Stuffed Mushrooms are a delicious low carb keto appetizer.

Sheet Pan Pork Loin with Roasted Vegetables make a delicious main dish on one pan, substitute the potatoes in this recipe with radishes!

🍽 Serve with…

Serve these roasted radishes as a side to any keto main dish, as a substitute to potatoes in soups or stews. And are they excellent served hot with a side of sour cream and chive topping.

🏫 The last word

Keto Roasted Radishes make a great replacement for potatoes and they will reduce the carb count in recipes, sometimes being the only change to make the recipe keto friendly. Try using radishes in the recipes below.

These Oven Roasted Radishes are very similar to a potato when cooked, and I actually tend to like them better than potatoes!

Radishes have a natural "bite" to them, that some may call heat or spice. However, oven roasted radishes lose that bite and mellow out. Their texture is close to that of a potato and the flavor is very close.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured Image for Keto Roasted Radishes.

Keto Roasted Radishes

Shelby Law Ruttan
Keto Roasted Radishes are sprinkled with an umami seasoning before roasting and are a delicious alternative to potatoes for a low carb side dish.
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Keto Side Dish
Cuisine American
Servings 4
Calories 49 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 400 degrees F. Add the radishes to a medium bowl and drizzle the olive oil over the radishes. Toss to coat with oil.
    pouring oil over top of the radishes in a blue bowl.
  • Sprinkle the umami seasoning over the radishes and toss to coat with the seasoning.
    sprinkling the seasoning over top of the oil coated radishes.
  • Roast radishes for 30 minutes, or until radishes are fork tender and lightly browned.
    Radishes on baking sheet before baking.

Video

Notes

Tips and Substitutions

  • Always wash and trim the radishes. I cut the root end off and make sure the top stalk is trimmed off as well. Once washed, pat the radishes dry.
  • Cut the bigger radishes in half or quarters and leave the smaller ones uncut. Tryin to keep the radishes all similar in size before oven roasting them.
  • Substitute the umami seasoning for 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon smoked paprika.
  • Depending on the umami seasoning you use, you may need a little salt and pepper. 

Nutrition

Serving: 4gCalories: 49kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 1788mgPotassium: 265mgFiber: 2gSugar: 2gVitamin A: 8IUVitamin C: 17mgCalcium: 29mgIron: 1mg
Keyword Keto Roasted Radishes, Oven Roasted Radishes, Roasted Radishes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
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Slow Cooker Chuck Roast

by Leave a Comment

A Slow Cooker Chuck Roast is the kind of comfort food that warms the whole house with rich aromas while dinner cooks itself. This hearty dish delivers tender beef, flavorful vegetables, and a savory gravy made right in your kitchen.

Slices of slow cooked beef chuck roast on a plate with potatoes, carrots, and onions smothered in rich gravy.

It reminds me of Sunday dinners growing up, where the roast was always the centerpiece of the table. I love how this recipe simplifies the process. Just a few steps and the slow cooker does all the work, much like my favorite Slow Cooker Venison Stew for busy days.

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Why You'll Love This Recipe

Hands off cooking: once the searing is done, the slow cooker takes over.

Tender beef: chuck roast becomes fall apart soft with long, slow cooking.

Full meal: meat vegetables, and gravy are all in one dish.

Classic flavor: simple seasoning lets the beef and vegetables shine.

Key Ingredients for Slow Cooker Roast Beef

See the recipe card below or a full list of ingredients and instructions.

Ingredients for roast: peeled potatoes, chopped onions, carrot pieces, whole garlic cloves, a measuring cup of broth, and a jar of bay leaves.
  • Chuck roast: the marbling makes it perfect for slow cooking, resulting in juicy, fork-tender beef.
  • Potatoes: they soak up the rich flavors and make the meal hearty.
  • Carrots: add sweetness and color that balance the savory beef.
  • Red wine: enhances the depth of flavor in the gravy.
  • Beef broth: provides a savory base for cooking and gravy.

Ingredient Substitutions

  • Use sweet potatoes instead of white potatoes for a slightly sweeter flavor.
  • Swap parsnips in for carrots to add a touch of earthiness.
  • Replace red wine with extra beef broth for an alcohol-free version.
Overhead view of a seasoned beef chuck roast surrounded by chunks of carrots, onions, and garlic cloves before cooking.

Variations on Slow Cooker Chuck Roast

  • Herb roast: add fresh thyme, rosemary, and sage for an herby touch.
  • Mushroom roast: stir in mushrooms during the last 2 hours of cooking.
  • Spicy roast: add a pinch of red pepper flakes or a diced jalapeno for a little heat.

Tips for Perfect Chuck Roast in the Slow Cooker

  • Sear first: browning the beef in a skillet adds depth and flavor.
  • Layer vegetables: place them around, not under, the roast, so they don't get mushy.
  • Make the gravy: don't skip thickening the juices for a rich, silky sauce.

How to Store and Reheat

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For reheating, warm the roast and vegetables gently on the stovetop with a splash of broth to keep everything moist.

Slow cooker filled with cooked chuck roast, tender carrots onions, and potatoes simmering in broth with bay leaves.

Serving Suggestions for Easy Beef DInners

This slow cooker chuck roast pairs beautifully with homemade dinner rolls. For something lighter on the side, try a crisp green salad. And, if you'd like to keep dinner comforting through dessert, my Apple Upside Down Cake with a scoop of homemade vanilla ice cream is the perfect sweet ending.

More Recipes You'll Love

If you love this roast, you might also enjoy trying my Instant Pot Ham with Cabbage for another one-pot comfort meal. For an elegant twist, try Air Fryer Roast Beef. Another family style favorite is Slow Cooker Beef Teriyaki or my Venison Stroganoff, two hearty dishes worth making.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Slow cooker filled with cooked cchuck roast, tender carrots onions, and potatoes simmering in broth with bay leaves.

Slow Cooker Chuck Roast

Shelby Law Ruttan
This slow cooker chuck roast is a comforting, all in one meal with tender beef, hearty vegetables, and savory gravy that's perfect for family dinners.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 843 kcal

Equipment

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Ingredients
  

Instructions
 

  • Mix together the flour and 1 ½ teaspoons salt, and ½ teaspoon black pepper. Coat the chuck roast with the flour mixture.
  • Heat the olive oil in a large skillet over medium high heat until hot. Place the flour coated chuck roast in the skillet and sear on each side until golden brown.
  • Transfer the beef roast to the slow cooker. Arrange the potatoes, carrots, onions, garlic, and bay leaves on around the roast. Season with the remaining salt and pepper. Cook on low for 6 hours.
  • Transfer the roast to a serving platter and arrange the cooked vegetables around the roast.
  • Strain the broth and bring the broth to a boil in a hot sauce pan. Mix together the cornstarch and water. Whisk into the boiling broth. Cook for 3 minutes, or until gravy has thickened. Serve over top of roast with vegetables.

Video

Notes

Tips and Substitutions

  • I like to sear the roast before slow cooking, but it is not necessary. If you are short on time, then it is ok to skip the searing process. However, searing the roast adds more flavor to the final dish so if you do have time, I highly recommend doing so.
  • Use turnips or parsnips instead of white potatoes.
  • Instead of carrots, use chunks of butternut squash.
  • Be sure that you season the roast well. There are a lot of vegetables in the slow cooker with your roast and the salt is needed to season all of it.
  • To make a gravy, first, strain the broth. Then heat the broth up on the stovetop and bring it to a boil. Mix together 2 tablespoons of cornstarch and 2 tablespoons of water, then whisk it into the boiling broth. Cook for 1-2 minutes until thickened.
  • Sprinkle the roast with fresh thyme before serving if you have it on hand. I used dried thyme when i made this recipe as it was not easy for me to get to a store to buy fresh. 

Nutrition

Calories: 843kcalCarbohydrates: 82gProtein: 53gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 156mgSodium: 1545mgPotassium: 2549mgFiber: 7gSugar: 6gVitamin A: 6851IUVitamin C: 26mgCalcium: 119mgIron: 9mgNet Carbohydrates: 76g
Keyword beef chuck roast recipe, chuck roast slow cooker recipe, crockpot chuck roast, pot roast in slow cooker, slow cooker beef roast, Slow Cooker Chuck Roast
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Tahini Dressing Recipe | Mediterranean Sauce

by Leave a Comment

This Tahini Dressing Recipe is a rich creamy sauce made with sesame paste (aka tahini), lemon juice, a little bit of hot water, and garlic. It is a delicious dressing recipe sauce that is perfect for topping salads, dipping veggies, and to drizzle over some homemade falafel. 

small glass pitcher filled with tahini dressing recipe.

What Is Tahini

Tahini is sesame butter, also known as sesame paste. It is made by grinding sesame seeds into a paste. Tahini has a bitter taste on it's own and is complemented by adding acid (such as lemon juice) salt, and seasonings such as garlic. 

It is mostly used in Mediterranean style recipes and best known for making a tahini dressing recipe that goes great over top of a falafel filled pita sandwich! Tahini is also used to make hummus (my fav is this Roasted Red Pepper Hummus), and can be used in sweet recipes as well, such as Tahini Brownies.

tahini paste in a bowl.

What You Need To Make Tahini Dressing Recipe

Tahini paste, aka as sesame seed butter. I love this brand.

Olive oil

Fresh Lemons

Whole Garlic Cloves

Salt and Pepper

Hot Water

Lemon Juicer and Strainer

tahini dressing mixture in mixing bowl.

Tips and Recommendations

  • Make sure the tahini is at room temperature and stir it well before measuring.
  • Be sure to use fresh garlic cloves. The flavor will not be the same if you substitute powder. 
  • Spice the tahini dressing up a little with a few pinches of cayenne pepper or cumin.
  • Buy good tahini. My favorite brand is found at Trader Joe's, but if that is not available to you, then this is my next go to brand.  
  • Hot water will help to emulsify the ingredients and fresh lemon juice helps to thicken the dressing.
  • Stir in 1 tablespoon of chopped fresh parsley.
tahini salad dressing recipe on a falafel salad.

Other Homemade Dressing Recipes To Try

Chipotle Salad Dressing

Homemade Ranch Dressing

Italian Vinaigrette Recipe

Thousand Island Dressing Recipe

*If you made this Tahini Dressing Recipe, please give it a star rating*

📖 Recipe

Tahini Dressing Recipe

Shelby Law Ruttan
A delicious dressing recipe that is excellent on salads, sandwiches, as a dip, and more.
4.50 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Condiments
Cuisine Mediterranean
Servings 4
Calories 187 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place the tahini in a medium sized mixing bowl. Whisk in the water, lemon juice, olive oil, salt, pepper, and garlic cloves. Refrigerate in an airtight container up to 1 week.
    adding ingredients to tahini.

Video

Notes

Tips and Recommendations

  • Make sure the tahini is at room temperature and stir it well before measuring.
  • Be sure to use fresh garlic cloves. The flavor will not be the same if you substitute powder. 
  • Spice the tahini dressing up a little with a few pinches of cayenne pepper or cumin.
  • Buy good tahini. My favorite brand is found at Trader Joe's, but if that is not available to you, then this is my next go to brand.  
  • Hot water will help to emulsify the ingredients and fresh lemon juice helps to thicken the dressing.
  • Stir in 1 tablespoon of chopped fresh parsley.

Nutrition

Calories: 187kcalCarbohydrates: 5gProtein: 3gFat: 19gSaturated Fat: 3gSodium: 297mgPotassium: 92mgFiber: 1gSugar: 1gVitamin A: 12IUVitamin C: 7mgCalcium: 26mgIron: 1mg
Keyword Tahini Dressing Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Italian Vinaigrette Recipe | Low Carb Keto Dressing

by Leave a Comment

This Italian Vinaigrette Recipe is a very simple, quick and easy salad dressing recipe made with olive oil, lemon juice, and a blend of seasonings. It is a low carb high fat recipe that is perfect for those following the keto diet and is delicious on salads or used as a marinade.

A jar of Italian Vinaigrette Recipe.

Where This Italian Vinaigrette Recipe Came From

Well over 30 years ago now I attended a church camp meeting where a class on healthy, vegan recipes was held. It was a week long class and is one I remember clearly. It was probably one of my favorite classes I took regarding vegan eating.

This Italian Vinaigrette Recipe is one of the recipes they made and shared with us that week. I have made that recipe ever since and one of my favorite ways to use it is to make a Marinated Tofu Salad. That salad is one of my favorite recipes to make and enjoy for lunch. This Vinaigrette is super versatile and I have used it many times as a marinade for meats as well as dressing on this Greek Salmon Salad. 

Naturally Low Carb Ingredients With Healthy Fats

I use extra-virgin olive oil (EVOO) to make this homemade Italian salad dressing. The benefits of using EVOO include the protection against diabetes and insulin resistance, reduces inflammation, and helps lower blood pressure.

Extra Virgin Olive Oil is the healthiest fat on earth (see healthline article regarding olive oil). One tablespoon is 120 calories with 14 grams of fat with 10 grams of that fat being monounsaturated. It is naturally carbohydrate free making this an excellent oil for low carb keto diets!

Tips and Recommendations 

  • Use a small airtight jar to store the Italian Vinaigrette recipe in. I like to use these vintage style milk jugs!
  • Substitute the oregano, basil, and cumin for your own favorite herb blend.
  • Substitute apple cider vinegar for the lemon juice.
  • Store the Italian Vinaigrette in the refrigerator up to 2 months.
  • Remove the salad dressing from the refrigerator at least 30 minutes before serving to allow any oil solids to come to room temperature.
  • Or, run the bottle under warm water to aid in bring the olive oil to room temperature.
ingredients for salad dressing in a glass measuring cup before mixing

Other Low Carb/Keto Friendly Condiments To Try

Caramelized Onions with Root Beer Glaze

Chipotle Salad Dressing

Green Enchilada Sauce

Homemade Basil Pesto

Homemade Taco Sauce

Roasted Strawberry Chipotle Sauce

Homemade Ranch Dressing

Homemade Cocktail Sauce

Sugar-Free Strawberry Rhubarb Sauce

Tartar Sauce

Thousand Island Dressing Recipe

Italian Vinaigrette Recipe in a glass jar

*If you made this Italian Vinaigrette Recipe, please give it a star rating*

📖 Recipe

Homemade Italian Dressing in a glass jar.

Italian Vinaigrette Recipe

Shelby Law Ruttan
Full of flavor and simple to make, a delicious salad dressing or marinade!
4.50 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Condiments
Cuisine Italian
Servings 6
Calories 162 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a small container with a lid, combine the olive oil, lemon juice, salt, basil, oregano, and cumin.
    ingredients in measuring cup
  • Tighten the lid on the container and shake well to combine. Store unused vinaigrette in the refrigerator up to 1 week.
    pouring ingredients into jar

Video

Notes

Tips and Recommendations 

  • Use a small airtight jar to store the Italian Vinaigrette recipe in. I like to use these vintage style milk jugs!
  • Substitute the oregano, basil, and cumin for your own favorite herb blend.
  • Substitute apple cider vinegar for the lemon juice.
  • Store the Italian Vinaigrette in the refrigerator up to 2 months.
  • Remove the salad dressing from the refrigerator at least 30 minutes before serving to allow any oil solids to come to room temperature.
  • Or, run the bottle under warm water to aid in bring the olive oil to room temperature.

Nutrition

Serving: 2tablespoonsCalories: 162kcalCarbohydrates: 1gFat: 18gSaturated Fat: 2gSodium: 775mgPotassium: 10mgFiber: 1gSugar: 1gVitamin C: 4mgCalcium: 8mgIron: 1mg
Keyword Italian salad dressing, Italian Vinaigrette
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Grape Stuffed Goat Cheese Appetizers

by Leave a Comment

These easy to make Grape Stuffed Goat Cheese Appetizers are made with green grapes, a honey flavored goat cheese and chopped pistachios. They are a low carb recipe made with creamy goat cheese, crisp grapes, and crunchy.

I made these Grape Stuffed Goat Cheese Appetizers and paired them with Pinot Grigio as a part of CK Mondavi and Family's 75th anniversary this month. This is a simple yet fancy appetizer that is great for a private celebration at home or to bring out for your next zoom happy hour.

This post has been published in partnership with CK Mondavi and Family as a Brand Ambassador. All opinions are my own.

Green grapes wrapped in goat cheese with chopped pistachios on the outside with one grape wrapped goat cheese appetizer cut in half.

Anniversaries, Traditions, and Food Pairings

This year, CK Mondavi and Family is celebrating four generations of bringing families together around the table with their accessible and affordable wines. I made these Grape Stuffed Goat Cheese Appetizers as a celebration of CK Mondavi and Family's 75th anniversary. This appetizer recipe paired perfectly with Pinot Grigio but would also be great with Sauvignon Blanc!

There is something really cool about CK Mondavi and Family wines. And that pun was intended! Wine always tastes the best when it is at the right temperature. Their 75th anniversary called for some new labels, and the temperature sensitive ink on the label makes it easier for you to know when the white wines are chilled to perfection. The label transforms from a light cream color to bright full color when the wine is chilled!

Be sure to check out this wine pairing guide from CK Mondavi for some excellent family favorite food and cocktail recipes.

  • Unchilled Label
  • Chilled Label

Ingredient List for Grape Stuffed Goat Cheese Appetizers

Honey Goat Cheese

Green Grapes

Chopped Pistachios

Grape Stuffed Goat Cheese Appetizers on a white plate

Tips And Substitutions for Grape Stuffed Goat Cheese bites

  • Be sure the goat cheese is well chilled before wrapping the grapes.
  • Substitute red or black grapes for the green grapes
  • Use an unflavored goat cheese and drizzle the appetizers with honey before serving.
  • Substitute cream cheese for the goat cheese and blend 1 tablespoon of honey into the cream cheese. 
  • Have plenty of CK Mondavi and Family Wines on hand!
Cheese Appetizers on a plate with a bottle of wine, glass of wine, and wine cap in the background

More Great Pairing Recipes With CK Mondavi and Family Wine

Duck Appetizer Chaffle

Heirloom Tomato Pizza

Grilled Chicken Artichoke Mushroom Pizza

Strawberry Rhubarb Pudding Cake

Strawberry Rhubarb Salad

Keto Blueberry Creme Brulee

Cheesecake Fruit Dip

Tomato Tart with Basil and Ricotta

Grilled Reuben Burgers

Balsamic Browned Butter Artichokes

Nanny's Sugar Cookies with Orange Moscato Frosting

*If you made this Grape Stuffed Goat Cheese appetizer recipe, please give it a star rating*

📖 Recipe

Grape Stuffed Goat Cheese Appetizers

Shelby Law Ruttan
Crisp sweet green grapes surrounded with a honey goat cheese and rolled in chopped pistachios.
4.67 from 6 votes
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Prep Time 15 minutes
Refrigeration Time 2 hours
Total Time 2 hours 15 minutes
Course Appetizers
Cuisine American
Servings 32
Calories 39 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 36 green grapes washed and patted dry
  • 8 ounces goat cheese honey flavored
  • ¾ cup pistachios chopped

Instructions
 

  • Wash the grapes and pat them dry with a paper towel.
    a bowl of green grapes.
  • Using 1 tablespoon of cheese, place the grape in the center of the cheese and wrap it around the grape.
    wrapping cheese around the grape.
  • Roll the cheese wrapped grape in the chopped pistachios. Chill 2 hours before serving.

Video

Notes

Tips And Substitutions

  • Be sure the goat cheese is well chilled before wrapping the grapes.
  • Substitute red or black grapes for the green grapes
  • Use an unflavored goat cheese and drizzle the appetizers with honey before serving.
  • Substitute cream cheese for the goat cheese and blend 1 tablespoon of honey into the cream cheese. 
  • Have plenty of CK Mondavi and Family Wines on hand!

Nutrition

Serving: 1gCalories: 39kcalCarbohydrates: 2gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 3mgSodium: 26mgPotassium: 42mgFiber: 1gSugar: 1gVitamin A: 89IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword Cheese wrapped grapes, Grape Stuffed Goat Cheese
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Egg Muffin Cups with Asparagus and Tomato

by 3 Comments

These Egg Muffin Cups are filled with fresh asparagus, tomatoes, and onions for a low carb, keto friendly breakfast that is easy to make. With just 4 net carbs per serving (3 egg muffin cups), this is a breakfast that will satisfy your taste buds and your tummy!

Overhead shot of 3 egg muffin cups on a plate with one cut in half

Whether you are looking for a portable keto breakfast or an afternoon snack, these Tomato and Asparagus Egg Muffin Cups are a great choice. High in protein, and low in carbohydrates, this recipe will become a mainstay in your keto kitchen!

Saving Time And Staying Keto with Make Ahead Meals

One of the hardest things to do when staying on a diet is not planning what to eat. That is where this recipe for these Asparagus and Tomato Egg Muffin Cups comes in handy. Because these can be made ahead of time and reheated in seconds, they are a perfect recipe to make for grab and go breakfast, or to reheat as part of your lunch.

This egg muffin cup recipe is one in my new cookbook that will be for sale on February 6, 2021! It is a Pescatarian Keto cookbook with a 2 week meal plan to help you get started. It is probably my favorite breakfast recipe to make and I could enjoy this every day with no problem.

egg muffin cup cut in half showing the inside of the muffin

Keto as a Vegetarian/Pescatarian

The Keto diet is a very popular diet. I have followed it for a few years now. When I first started keto, my mom, who was vegetarian, wondered how she could follow it also.

As a vegetarian, it can be difficult following a low carb, ketogenic diet due to the fact that vegetarians turn towards beans and legumes to replace meat.

Click here to order Pescatarian Keto Cookbook!

My Pescatarian Keto Cookbook

My new cookbook, Pescatarian Keto, is geared towards those who live the Pescatarian diet and want to follow keto, or you may be following keto and looking to approach it in a different way. Either way, it is a delicious way to approach a healthy eating lifestyle!

There is also a 14 day meal plan including a shopping list to help you get started burning fat and boosting your health. You will also find information on how to get started and what to eat while following the Pescatarian Keto diet.

Find the recipe for these delicious Keto Bagels in my cookbook!

What You Need To Make Asparagus and Tomato Egg Muffin Cups

Fresh Asparagus

Tomatoes

Onions

Large Eggs

Salt & Pepper

Whisk, this is my favorite style!

Mixing Bowls, I own this set and absolutely love them!

Muffin Pan

baked egg muffin cups in the baking pan on cooling rack

Tips and Substitutions

  • Be sure to oil the muffin pan well to prevent sticking. As an alternate option, use silicone muffin cups.
  • To prepare asparagus for cooking, snap off the bottom part of the stalk by holding it in both hands and bending it until it snaps. Discard the woody part and use the tender top portion for this recipe.
  • Substitute 1 cup of canned diced tomatoes for the fresh tomato.
  • Substitute green beans or chopped broccoli for the asparagus.
  • Add 1 tablespoon of shredded cheddar cheese to the top of each muffin before baking.
asparagus and tomato egg muffin cups on serving plate

Cajun Shrimp

Keto Egg Salad

Keto Dutch Baby

Fried Cod Fish Sticks

Boiled Shrimp with Old Bay Seasoning

Garlic Mashed Cauliflower

Spinach Artichoke Dip

Vegetarian Patties with Marinara Sauce

Check out all of my keto recipes on Grumpy's Honeybunch!

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Three Egg Muffin Cups on a plate with one cut in half

Egg Muffin Cups with Tomato and Asparagus

Shelby Law Ruttan
Egg Muffins that are easy to make, super flavorful and easily portable. A great make ahead breakfast idea.
4.60 from 10 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Keto Breakfast
Cuisine American
Servings 4
Calories 193 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350°F. Generously grease a 12-cup muffin pan with olive oil.
    oiled muffin pan
  • In a large nonstick skillet, heat the olive oil over medium heat. Add the asparagus, tomatoes, onion, and garlic to the skillet and sautéfor 4 minutes, or until the asparagus is crisp tender. Remove from the heat and set aside to cool for 5 minutes.
    sauteing veggies
  • In a small bowl, whisk the eggs, salt, and pepper until well blended. Stir in the cooked veggies.
    adding pepper to eggs in mixing bowl
  • Pour the egg mixture evenly into the prepared muffin cups.
    scooping egg mixture to put in muffin pan
  • Bake for 20 minutes, or until the tops are firm to the touch and the eggs are cooked.
    baked egg muffins in baking pan

Video

Notes

Tips and Substitutions

  • Be sure to oil the muffin pan well to prevent sticking. As an alternate option, use silicone muffin cups.
  • To prepare asparagus for cooking, snap off the bottom part of the stalk by holding it in both hands and bending it until it snaps. Discard the woody part and use the tender top portion for this recipe.
  • Substitute 1 cup of canned diced tomatoes for the fresh tomato.
  • Substitute green beans or chopped broccoli for the asparagus.
  • Add 1 tablespoon of shredded cheddar cheese to the top of each muffin before baking.

Nutrition

Serving: 3egg muffinsCalories: 193kcalCarbohydrates: 6gProtein: 11gFat: 14gSaturated Fat: 3gCholesterol: 279mgSodium: 692mgPotassium: 289mgFiber: 2gSugar: 3gVitamin A: 969IUVitamin C: 9mgCalcium: 61mgIron: 2mg
Keyword Egg Muffin Cups
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Salmon Sushi Rolls with Cucumber Salad

by Leave a Comment

These Salmon Sushi Rolls are a light, refreshing, and keto-friendly way to enjoy sushi without rice. They're rolled with smoked salmon, avocado, and cream cheese, then served with a crisp marinated cucumber salad that brings brightness to every bite.

Close up of Salmon Sushi Roll with avocado, cucumber, cream cheese, and black and white sesame seeds served with a cucumber salad on the side.

This recipe comes straight from my cookbook, The Pescatarian Keto (affiliate link), where I share delicious low carb recipes designed for anyone who follows the pescatarian diet and wants to keep things low carb and healthy. If you've tried my Old Bay Shrimp Boil or Greek Salmon Salad, this is another recipe that makes a beautiful addition to your table.

[feast_advanced_jump_to]

Why You'll Love Salmon Sushi Rolls

  • Low carb and keto friendly: made without rice, this recipe keeps carbs in check while staying filling.
  • Fresh and flavorful: the marinated cucumber salad adds a tangy crunch that balances the creamy salmon rolls.
  • Perfect for entertaining: elegant, make ahead friendly and paird with a fresh side dish for serving.
Thin slices of smoked salmon laid flat on a light surface.

Key Ingredients

  • Smoked salmon: the "wrapper" of the roll, adding smoky flavor and healthy fats.
  • Avocado: adds creamy texture and pairs perfectly with the salmon.
  • Cream cheese: smooth, rich, and holds the roll together.
  • Cucumber and Red onion: marinated for a crisp tangy salad that doubles as a garnish.
  • Unseasoned rice wine vinegar and coconut aminos: create the flavorful marinade for the cucumber salad.

Ingredient Substitutions

  • Smoked salmon: use fresh sushi-grade salmon or thinly sliced ahi tuna.
  • Cream cheese: use goat cheese or dairy free cream cheese (for paleo)
  • Coconut Aminos: soy sauce or tamari can be substituted.

Variations

  • Add shredded carrots or thin bell pepper strips to the filling.
  • Top the rolls with a drizzle of spicy mayo and crispy fried onions.
  • Wrap the salmon rolls in nori sheets for extra sushi flair.
Smoked salmon rolled around avocado, cucumber and cream cheese.

Top Tips

  • Marinate the cucumbers and onions long enough for them to soften slightly and soak up flavor.
  • Spread softened cream cheese gently so the salmon doesn't tear.
  • Chill the rolls at least 4 hours before slicing for best results.

Storing and Serving

To store: keep rolls and cucumber salad refrigerated in separate containers for up to 2 days.

Serve With...

To serve: slice rolls and arrange on a platter with the cucumber salad spooned on the side or sprinkled on top for garnish. They are also delicious alongside my grilled bok choy recipe.

Sliced salmon sushi rolls filled with avocado and cucumber arranged on a plate with a small pile of cucumber salad.

If you love these Salmon Sushi Rolls with cucumber salad, you'll may also want to try:

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Close up of Salmon Sushi Roll with avocado, cucumber, cream cheese, and black and white sesame seeds served with a cucumber salad on the side.

Salmon Sushi Rolls

Shelby Law Ruttan
Salmon Sushi Rolls are a no rice, keto friendly version of shshi filled with smoked salmon, avocado, and cream cheese, then served with a refreshing marinated cucumber salad for a bright and delicious finish.
5 from 1 vote
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Fish Recipes
Cuisine Asian
Servings 4
Calories 199 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a medium saucepan, combine the vinegar, cilantro,coconut aminos, and red pepper flakes over medium-high heat, stirring constantly until it comes to a boil.
  • As soon as the vinegar mixture comes to a boil, reduce the heat and simmer for 5 minutes. Remove from the heat and pour into a separate bowl to cool.
  • Once cool, add the cucumber and red onion. Marinate for 30 minutes. The cucumber and onions will be slightly softened.
  • Press a few pieces of the smoked salmon together to form a long strip about 7-inches-long and 3-inches-wide. Gently spread the cream cheese over top of the salmon.
  • At the bottom of the salmon strip, place 1 slice of avocado and about 2 tablespoons of the cucumber-onion mixture. Carefully roll the salmon strip forward, enclosing the fillings. Place on a plate and repeat with the remaining salmon. Place the salmon rolls in the refrigerator for 4 hours to set.
  • Chop the remaining cucumber and onion into small pieces. Cut the salmon rolls into 1-inch slices and serve with cucumber mixture to garnish.

Notes

Tips and Substitutions

  • Be sure the salmon is cold before pressing it into a strip. 
  • If needed, before rolling, place the cream cheese coated salmon in the fridge to chill.If it is too warm, it will be difficult to neatly roll it up with the filling.
  • Make sure the cream cheese is spreadable before putting on the salmon.
  • Use the parchment paper to help roll the salmon sushi roll tight.
  • Substitute the cucumber relish for capers and shaved asparagus.
  • Sprinkle black and white sesame seeds or everything bagel seasoning over top.

Nutrition

Calories: 199kcalCarbohydrates: 10gProtein: 13gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 21mgSodium: 531mgPotassium: 511mgFiber: 4gSugar: 3gVitamin A: 305IUVitamin C: 8mgCalcium: 51mgIron: 1mgNet Carbohydrates: 6g
Keyword Salmon Sushi Rolls
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Roasted Red Pepper Hummus

by Leave a Comment

This Roasted Red Pepper Hummus is creamy, smoky, and full of Mediterranean flavor. It's perfect for dipping fresh veggies, spreading on sandwiches, or serving with warm pita bread.

Overhead image of a bowl of roasted red pepper hummus topped with diced roasted red peppers and a drizzle of olive oil.

I love making hummus at home because it's quick, budget-friendly, and tastes so much fresher than store-bought versions. If you enjoy this recipe, you may also want to try my Homemade Basil Pesto or Fresh Tomato Salsa for more easy dips and spreads.

[feast_advanced_jump_to]

Why You'll Love This Roasted Red Pepper Hummus

Smooth texture: blends up creamy and light in just a few minutes.

Bold flavor: roasted red peppers add a sweet, smoky depth to traditional hummus.

Versatile snack: works as a dip, spread, or side for Mediterranean-inspired meals.

Key Ingredients for Hummus with Roasted Red Peppers

See the recipe card at the bottom of this post for a full list of ingredients and instructions.

  • Chickpeas: the base of hummus, giving it body and creaminess.
  • Tahini: adds nutty flavor and smooth consistency.
  • Olive oil: brings richness and helps emulsify the dip.
  • Fresh lemon juice: balances the flavors with brightness.
  • Garlic: adds a bold, savory kick.
  • Spices (cumin and coriander): warm spices that round out the flavor.
  • Roasted red pepper: the star ingredient that gives this hummus its sweet, smoky character.
Smooth hummus blended in a food processor.

Ingredient Substitutions

  • White beans instead os chickpeas for a softer, milder flavor.
  • Roasted carrots in place of roasted red peppers for a naturally sweet twist.
  • Sunflower seed butter (or another nut or seed butter) in place of tahini.

Variations on Roasted Red Pepper Hummus

  • Spicy version: add a pinch or two of cayenne pepper some chipotle pepper with adobo sauce for a spicy kick.
  • Herbed hummus: mix in fresh basil, parsley or cilantro.
  • Smoky twist: use smoked paprika for a deeper flavor.
Close up of roasted red pepper hummus in a patterned bowl, garnished with chopped roasted peppers.

Tips for Perfect Homemade Hummus

  • Peel the chickpeas: removing the skins gives an extra smooth hummus.
  • Blend long enough: let the food processor run for a few minutes for a whipped texture.
  • Adjust seasoning: taste and tweak with extra salt, lemon, or spice to your liking.

How to Store

Store roasted red pepper hummus in an airtight container in the refrigerator for up to 5 days. For the best texture, let it sit at room temperature for 15 minutes before serving. Hummus is best enjoyed cold or at room temperature.

Serve With...

Serve roasted red pepper hummus with Air Fryer Pita Chips, Buttery Garlic Bread Chips, or fresh veggies for dipping. It's also delicious spread on sandwiches or wraps.

More Easy Mediterranean Recipes You'll Love

If you like this roasted red pepper hummus, you may also enjoy my Mediterranean Chickpea Salad, Mediterranean Turkey Burgers, Tahini Dressing Recipe, and Baked Shrimp with Feta and Tomatoes.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Overhead image of a bowl of roasted red pepper hummus topped with diced roasted red peppers and a drizzle of olive oil.

Roasted Red Pepper Hummus

Shelby Law Ruttan
This roasted red pepper hummus is creamy, smoky, and full of Mediterranean inspired flavor. It's perfect for dipping, spreading, and shacking any time of the day.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Mediterranean
Servings 8
Calories 110 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In the base of a food processor, combined the chickpeas, tahini, olive oil, lemon, garlic, salt, cumin and coriander. Blend for around 1 minute.
  • Add the roasted red pepper and blend for 1 minute, until hummus is completely smooth.
  • Transfer the roasted red pepper hummus to a serving bowl and top with diced roasted red peppers and a drizzle of olive oil (if using).

Video

Nutrition

Calories: 110kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 352mgPotassium: 116mgFiber: 3gSugar: 0.2gVitamin A: 33IUVitamin C: 5mgCalcium: 30mgIron: 1mgNet Carbohydrates: 7g
Keyword easy hummus dip, homemade hummus recipe, hummus with roasted red peppers, Mediterranean hummus, Roasted Red Pepper Hummus
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Keto Snickerdoodle Coffee Recipe

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This Keto Snickerdoodle Coffee is a fat bomb butter coffee perfect for those following a keto diet lifestyle. It is a great start to the day with a high fat content providing a long lasting energy without a blood sugar crash! 

Keto Snickerdoodle Coffee is flavored with cinnamon and sweetened with a keto friendly sweetener, this keto coffee is buttery, creamy, lightly sweet, with a hint of cinnamon. Reminiscent of a snickerdoodle cookie!

A blue mug with keto snickerdoodle coffee and a sprinkle of cinnamon on top

Table of contents

Keto Coffee To Start The Day

Those who follow the ketogenic lifestyle like to enjoy a keto coffee in the morning to start the day. It is the one cup I look forward to having on a regular basis. This Keto Snickerdoodle Coffee is not only delicious, but it gives you a way to boost your fat intake for the day.

Many who follow keto, myself included, will at times need to supplement their diet with extra fat and the Keto Snickerdoodle Coffee is a great way to do so.

pouring hot coffee into the blender cup over top of the butter and sweetener

What You Need To Make A Keto Snickerdoodle Coffee

I am one of those of the mind that any coffee will work. You do not have to buy a specially labeled coffee to make a fatty coffee. I prefer a dark delicious roast like this one.

Butter is one of my favorite things to add to a fatty coffee. When it is added to a hot coffee and blended, the end result is a rich, creamy, latte like beverage. You can use salted or unsalted butter. I personally prefer salted.

MCT Oil is optional. It is a fat extracted from coconut oil and can be converted into ketones. Which, if you are following keto, is a good thing as the main goal in following the keto diet is to reach and maintain ketosis.

Keto Friendly Sweetener is also optional. I have always had to use a little sweetener to help reduce the bitterness of my coffee. My go to sweetener is this one, derived from monkfruit.

Cinnamon is a must have for that "keto snickerdoodle coffee" effect!

Blender, this is what I use and it's my very favorite! 

pouring the keto snickerdoodle coffee into a mug

Tips and Substitutions

  • Unscrew the blender cap carefully to prevent steam burns. There will be steam trapped and you will hear the air release.
  • Swap out the sweetener for your favorite keto friendly sweetened syrup! (use this link and the code GRUMPYSHONEYBUNCH10 for 10% off your order!)
  • Substitute coconut oil for the butter for a dairy free keto coffee
  • Use pumpkin pie spice in place of cinnamon for a pumpkin spiced butter coffee
keto snickerdoodle coffee in a blue mug with cinnamon sprinkled on top of the coffee

Other Low Carb High Fat Keto Recipes To Try

Cheesecake Parfait

Chocolate Peanut Butter Fat Bombs

Keto Coconut Cupcakes with Lime Buttercream Frosting

Matcha Cheesecake Fat Bombs

Strawberry Fluff Salad

📖 Recipe

keto snickerdoodle coffee in a blue mug with cinnamon sprinkled on top of the coffee

Keto Snickerdoodle Coffee

Shelby Law Ruttan
A buttery coffee with hint of cinnamon reminiscent of a snickerdoodle cookie!
5 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Beverages
Cuisine American
Servings 2
Calories 147 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cups coffee freshly brewed
  • 2 tablespoons butter
  • 4 teaspoons classic granulated monkfruit divided
  • 2 teaspoons mct oil divided
  • ½ teaspoon cinnamon divided

Instructions
 

  • Add the coffee, butter, 3 teaspoons of monkfruit sweetener, and MCT oil (if using) to a blender. Cover and blend for 5 seconds, or until frothy. Pour into two coffee mugs.
  • Combine the remaining 1 teaspoon of sweetener with the cinnamon and sprinkle evenly over the coffee mugs.

Video

Notes

Tips and Substitutions

  • Unscrew the blender cap carefully to prevent steam burns. There will be steam trapped and you will hear the air release.
  • Swap out the sweetener for your favorite keto friendly sweetened syrup! (use this link and the code GRUMPYSHONEYBUNCH10 for 10% off your order!)
  • Substitute coconut oil for the butter for a dairy free keto coffee
  • Use pumpkin pie spice in place of cinnamon for a pumpkin spiced butter coffee

Nutrition

Serving: 2gCalories: 147kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 11gCholesterol: 30mgSodium: 105mgPotassium: 116mgFiber: 1gSugar: 1gVitamin A: 350IU
Keyword Cinnamon Butter Coffee, Keto Snickerdoodle Coffee
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Oven Roasted Chickpeas with Umami Seasoning

by Leave a Comment

These Oven Roasted Chickpeas are a crispy snack seasoned with a mushroom umami seasoning that is savory with a little bit of spice. They are roasted at a high heat in a short amount of time until they are browned and crisped to perfections!

Oven Roasted Chickpeas are easily portable, delicious to enjoy by the handful, or used as a topper for your favorite salad. These are a great substitution for the greasy potato chip and far healthier for you as well!

Oven Roasted Chickpeas in a gold serving bowl with a few chickpeas scattered around the dish

Table of contents

The Delicious And Nutritious Chickpea

Chickpeas, also known as garbanzo beans, are full of fiber and protein. Just 1 tablespoon has 2 grams of fiber and 2.4 grams of protein with only 46 calories! They also offer up a good percentage of iron and manganese to your diet.

Chickpeas are a plant-based protein that is a great choice for those who want to live a meat free diet. You can use them to make hummus, patties, in soups, salads, and more! I love to enjoy them in this Garlic Scrambled Eggs recipe!

overhead up close view of oven roasted chickpeas in a serving dish

What You Need To Make Oven Roasted Chickpeas

Canned Chickpeas, this is the brand I like to use.

Umami Seasoning, I love the this brand and use that one whenever I have it on hand. However, I have also used this brand and it is delicious as well.

Handheld strainer

Heavy duty half sheet pan

drying the chickpeas

Tips and Substitutions

  • Always drain and rinse the canned chickpeas. 
  • Lay the drained chickpeas on a paper towel and pat dry.
  • If you enjoy a crispier chickpea, remove the skins by gently squeezing the chickpea until the skin pops off.
  • Substitute avocado oil for olive oil. 
  • Make sure the oven is hot, use the bake time as a guide. Watch to make sure the chickpeas are golden and crispy before removing from the oven
  • Always add the seasoning to the hot oven roasted chickpeas immediately after removing from the oven.
  • Substitute the umami seasoning for a tablespoon of homemade taco seasoning
  • Note that some chickpeas may still seem a bit moist, that is ok, they are still delicious! If you want to ensure all oven roasted chickpeas are crispy, keep them in the oven as long as possible without over browning them.
chickpea skins removed from the legume

Make Roasted Chickpeas In The Air Fryer

This recipe can easily be converted to the air fryer and you will have crispy chickpeas in just minutes!

To roast chickpeas in the air fryer, place the rinsed chickpeas, with skins removed if desired, in the air fryer. Roast for 5 minutes at 390 degrees F. 

Remove the chickpeas from the air fryer and coat with 1 teaspoon of olive oil. Return the chickpeas to the air fryer basket and continue roasting, shaking the basket occasionally, for 15 minutes, or until the chickpeas are golden brown and crispy.

Oven Roasted Chickpeas in a gold serving dish with a bowl of hummus in the background

Storing Roasted Chickpeas

The best way to store roasted chickpeas is in a brown paper bag. This allows air to circulate and will not trap moisture. If the oven roasted chickpeas are stored in a plastic bag, it is likely it will allow moisture to be trapped, softening the chickpeas.

Chickpea and Corn Patties

Chickpea Quinoa Pilaf

Coconut Curry Tofu Bowl with Oven Roasted Chickpeas

Chickpea and Spinach Curry

Roasted Red Pepper Hummus

Mediterranean Chickpea Salad

Garlic Scrambled Eggs with Chickpeas

Pinnable Image for Oven Roasted Chickpeas

*If you made these Oven Roasted Chickpeas, please give them a star rating*

📖 Recipe

Oven Roasted Chickpeas with Umami Seasoning

Shelby Law Ruttan
Crispy and deliciously umami seasoning is tossed over oven roasted chickpeas for a tasty snack or salad topping.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 40 minutes
Course Snack
Cuisine American
Servings 12
Calories 10 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 375 degrees. Drain and rinse the chickpeas, then lay out on a paper towel and pat dry.
    drained and rinsed chickpeas on a paper towel
  • If desired, gently remove the skins from the chickpeas
    chickpea skins
  • Toss the chickpeas with the olive oil and place on a half sheet pan.
    pouring oil coated chickpeas onto baking sheet
  • Bake for 40 minutes, or until chickpeas are browned and crispy. Remove the chickpeas from the oven and season with umami seasoning. Toss to coat. Store in a paper bag up to 1 week on the counter.
    coating chickpeas with umami seasoning

Video

Nutrition

Serving: 2tablespoonsCalories: 10kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgSugar: 1g
Keyword Oven Roasted Chickpeas
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chipotle Bloody Mary

by Leave a Comment

A Chipotle Bloody Mary is a smoky twist on the classic cocktail, made with vodka, tomato juice, and a kick of chipotle hot sauce. It's bold, zesty, and perfect for brunch or happy hour.

Two glasses of Chipotle Blood Mary cocktails with salted rims, garnished with celery stalks and green olives.

This recipe takes the traditional Bloody Mary and gives it a Southwest flair with chipotle spice. I've always loved making this when I want something savory and refreshing, and it pairs well with a variety of brunch favorites like hash brown taco casserole and air fryer poached eggs.

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Why You'll Love This Recipe

Smoky kick: the chipotle Tabasco adds a rich, smoky heat that makes this cocktail stand out.

Easy mix: just a few ingredients stirred together makes this recipe quick and fuss-free.

Brunch ready: it's the perfect drink for weekend brunch, pairing well weith eggs, casseroles, and savory baked goods.

Key Ingredients for Spicy Bloody Mary

Cocktail ingredients including canned vegetable juice, chipotle hot sauce, a jar of green olives, celery stalks, and a dish of coarse salt.
  • Vodka: the base spirit that balances the tomato and spice.
  • Tomato juice: gives the cocktail its signature savory flavor.
  • Chipotle Tabasco: adds smoky heat and depth.
  • Celery stalk: a fresh garnish with crunch.
  • Green olives: a classic salty garnish that complements the drink.

Ingredient Substitutions

  • Use pickle spears instead of celery for a tangy crunch.
  • Swap green olives for pickled jalapenos for extra heat.
  • Try clamato juice in place of tomato juice for a lighter, seafood-inspired variation.

Chipotle Bloody Mary Variations

  • Bacon Bloody Mary: add a crisp strip of air fryer bacon for garnish.
  • Cucumber Bloody Mary: use cucumber-infused vodka for a refreshing twist.
  • Bloody Maria: replace the vodka with tequila for a Mexican-style version.
A glass of bloody mary with a salted rim and ice cubes, placed beside a jar of green olives with pimentos.

Tips for Tasty Spicy Cocktails

  • Chill first: use chilled tomato juice so the drink stays cold without needing excess ice.
  • Balance flavors: taste before serving; add more chipotle Tabasco for heat or lemon juice for brightness.
  • Salt rim wisely: a light salt rim enhances flavor without overpowering the drink.

Serve With...

Pair your Chipotle Bloody Mary with a slice of Bacon Mushroom Quiche, and air fryer garlic knot, or a sweet Applesauce Muffin for a full brunch spread.

More Easy Cocktail Recipes You'll Love

If you enjoy this smoky brunch cocktail, you might also like my Homemade Eggnog, Hot Fireball Apple Cider, Pineapple Jalapeno Margarita, and Bloody Mary Appetizer Tree.

Overhead view of two Chipotle Bloody Mary Cocktails with salted rims, ice cubes, and celery stalks garnished with green olives.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Chipotle Bloody Mary

Shelby Law Ruttan
This Chipotle Bloody Mary is a smoky, spicy cocktail that's perfect for brunch. Garnished with celery and olives, it's a refreshing drink with a bold kick.
No ratings yet
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Total Time 5 minutes
Course Beverages
Cuisine American
Servings 1
Calories 134 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Dip the drink glass in freshly squeezed lemon juice, then dip in the salt (if using).
  • Add the vodka, tomato juice, and tabasco sauce to the glass. Stir.
  • Garnish with celery and green olives.

Video

Nutrition

Calories: 134kcalCarbohydrates: 8gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 2413mgPotassium: 468mgFiber: 1gSugar: 6gVitamin A: 890IUVitamin C: 32mgCalcium: 34mgIron: 1mgNet Carbohydrates: 7g
Keyword Brunch cocktail recipe, Chipotle Bloody Mary, chipotle cocktail, easy bloody mary, smoky Bloody Mary, Spicy Bloody Mary
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!