Taco salad is one of my favorite things to eat at my local Mexican restaurant. It has all the great flavor of beef tacos but in a convenient format that keeps me from making a mess—Yes, I’m that girl who always inevitably ends up with taco juices dripping down my hands. This recipe makes 4 super hearty salads, or 6 moderately-sized salads. Either way, it’s guaranteed to sate your appetite!

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Taco Salad Recipe

Piled high with lettuce, fresh veggies, beans, cheese, and deliciously seasoned ground beef, taco salad is the perfect meal!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Salad

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 salads

Calories 954kcal

Author Krista Teigen

Ingredients

For the Taco Meat

• 1 tablespoon olive oil
• ½ onion chopped
• 1 pound ground beef*
• 1 ounce taco seasoning (1 packet)
• ½ cup salsa** plus more for topping

For the Dressing

• ¼ cup olive oil
• ¼ cup red wine vinegar
• ¼ cup chopped fresh cilantro
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder
• 1 clove garlic minced
• 1 tablespoon honey
• 1 pinch kosher salt and freshly ground black pepper

For the Salad

• 8 cups chopped romaine lettuce
• 15 ounces canned black beans drained (1 can)
• 1 pint cherry tomatoes halved
• 1½ cups corn*** off the cob, canned, or frozen
• ¼ cup chopped red onion
• 1 cup freshly shredded cheddar cheese
• 1 avocado diced
• 1 cup tortilla chips****
• Chopped fresh cilantro optional, for topping
• Sour cream optional, for topping

Instructions

• Heat the olive oil in a skillet set over medium heat.
  1 tablespoon olive oil
• Once heated, add in the onion, and cook until softened.
  ½ onion
• Add in the ground beef and taco seasoning, and cook until the beef has browned.
  1 pound ground beef*, 1 ounce taco seasoning
• Stir in the salsa. Take the pan off the heat and set aside.
  ½ cup salsa**
  
• Place the lettuce in a large bowl.
  8 cups chopped romaine lettuce
• Arrange the ground beef, black beans, tomatoes, corn, red onion, cheese, avocado, and tortilla chips on top.
  15 ounces canned black beans, 1 pint cherry tomatoes, 1½ cups corn***, ¼ cup chopped red onion, 1 cup freshly shredded cheddar cheese, 1 avocado, 1 cup tortilla chips****
  
• Whisk together all the dressing ingredients in a jar or bowl.
  ¼ cup olive oil, ¼ cup red wine vinegar, ¼ cup chopped fresh cilantro, ½ teaspoon ground cumin, ¼ teaspoon chili powder, 1 clove garlic, 1 tablespoon honey, 1 pinch kosher salt and freshly ground black pepper
• Drizzle the dressing over the salad.
• Top with cilantro, sour cream, and more salsa. If you're like me and love spicy food, drizzle over some hot sauce. For a milder option, try my taco sauce!
  Chopped fresh cilantro, Sour cream
  

Video

Notes

*I used 85% lean ground beef. Leaner also works, but I don’t recommend using anything fattier than that.

**I like to use this homemade salsa recipe, but store-bought works well in a pinch.

***I like fresh corn when it’s in season, but frozen or canned also works. Let the frozen corn thaw for a few minutes at room temperature, or drain and rinse the canned corn.

****Tortilla chips add a bit of crunch! For a healthier option, I will usually make my own homemade tortilla chips when I have time, but store-bought also work.

Nutrition

Serving: 1salad | Calories: 954kcal | Carbohydrates: 72g | Protein: 42g | Fat: 59g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1713mg | Potassium: 1693mg | Fiber: 19g | Sugar: 15g | Vitamin A: 10084IU | Vitamin C: 46mg | Calcium: 357mg | Iron: 8mg

How to Make Taco Salad Step by Step

Cook the Beef: Heat 1 tablespoon of olive oil in a skillet set over medium heat, then cook ½ of a chopped onion until softened. Add in 1 pound of ground beef and 1 ounce of taco seasoning, and cook until the beef has browned. Stir in ½ cup of salsa, remove from the heat, and set aside.

Assemble the Salad: Place 8 cups of chopped romaine lettuce in a large bowl. Arrange the ground beef, 15 ounces (1 can) of drained black beans, 1 pint of halved cherry tomatoes, 1½ cups of corn, ¼ cup of chopped red onion, 1 cup of shredded cheddar cheese, 1 diced avocado, and 1 cup of tortilla chips on top.

Dress and Serve: Whisk together ¼ cup of olive oil, ¼ cup of red wine vinegar, ¼ cup of chopped fresh cilantro, ½ teaspoon of ground cumin, ¼ teaspoon of chili powder, 1 minced clove of garlic, 1 tablespoon of honey, and a pinch of kosher salt and freshly ground black peppers in a jar or bowl. Drizzle the dressing over the salad. Top with cilantro, sour cream, and more salsa.

How to Store and Reheat

I recommend storing the components of this taco salad in separate airtight containers and assembling just before serving. The beef will keep for up to 4 days in the refrigerator. I enjoy this cold the next day, but you can also reheat the beef in the microwave.

more salad recipes to try!

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Salad

Caprese Salad Recipe

Salad

Cucumber Tomato Salad

Side Dishes

Peruvian Chopped Salad Recipe

The post Taco Salad appeared first on The Cookie Rookie®.

I can’t stop eating tacos al pastor lately! My addiction is so strong that I just knew I had to learn to make this delicious pork recipe at home! I utilized pork sirloin roast for its mild flavor, tender texture, and low fat content. Grilling the pork locks in the flavor, creating a moist and tender taco meat. The marinade is made with chicken broth, white vinegar, chipotle peppers, garlic, and spices to create a wonderfully savory flavor that’s just the right amount of spicy. I can’t get enough!

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Tacos Al Pastor Recipe

Tender, marinated, and grilled pork is packed with flavor to make the most delicious taco meat for these homemade tacos al pastor.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Marinade Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 6

Calories 380kcal

Author Laurel Perry

Equipment

• High Powered Blender
• Grill or Indoor Grill Pan

Ingredients

For the Pork

• 2 pounds boneless pork sirloin roast*
• 1 pineapple**
• 1 white onion roughly chopped
• ½ cup low-sodium chicken broth
• ¼ cup distilled white vinegar
• 2 tablespoons ancho chili powder
• 4 cloves garlic
• 1 chipotle pepper in adobo sauce + 2 tablespoons adobo sauce from the can
• 1½ teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin

For Serving

• 12 corn tortillas
• Lime wedges
• Chopped fresh cilantro
• Diced onion

Instructions

• Slice the sirloin into thin slices. Place in a large bowl.
  2 pounds boneless pork sirloin roast*
• Prepare the pineapple by peeling it, slicing it into quarters, and removing the core. Chop one of the quarters into a large dice and place it in the blender. Slice the other quarters into large wedges and set aside.
  1 pineapple**
  
• To the blender, add the onion, chicken broth, vinegar, ancho chili powder, garlic, chipotle chili, adobo sauce, salt, oregano, and cumin. Blend until smooth.
  1 white onion, ½ cup low-sodium chicken broth, ¼ cup distilled white vinegar, 2 tablespoons ancho chili powder, 4 cloves garlic, 1 chipotle pepper in adobo sauce, 1½ teaspoons kosher salt, 1 teaspoon dried oregano, 1 teaspoon ground cumin
  
• Pour the marinade over the meat and toss well to coat. Cover and refrigerate for 2 hours and up to 3 days.
  
• Heat your grill, or grill pan, over medium-high heat. Grill the meat in batches until cooked through, 2-4 minutes per piece.
  
• Grill the pineapple until charred.
  
• Chop the meat and pineapple into small bite-sized pieces. Serve in tortillas with lime wedges, cilantro, and onion.
  Lime wedges, Chopped fresh cilantro, Diced onion, 12 corn tortillas
  

Video

Notes

*I like boneless pork sirloin roast for this recipe, but pork butt also works.

**Fresh grilled pineapple adds flavor, sweetness, and acidity to the dish. It creates a great contrast to the salty and savory pork!

Nutrition

Serving: 2tacos | Calories: 380kcal | Carbohydrates: 47g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 732mg | Potassium: 981mg | Fiber: 7g | Sugar: 17g | Vitamin A: 890IU | Vitamin C: 75mg | Calcium: 94mg | Iron: 3mg

How to Make Tacos Al Pastor Step by Step

Prep the Meat and Pineapple: Slice 2 pounds of boneless pork sirloin roast into thin slices and place in a large bowl. Prepare the pineapple by peeling it, slicing it into quarters, and removing the core. Chop one of the quarters into a large dice and place it in the blender. Slice the other quarters into large wedges and set aside.

Make the Marinade: To the blender, add 1 roughly chopped white onion, ½ cup of low-sodium chicken broth, ¼ cup of distilled white vinegar, 2 tablespoons of ancho chili powder, 4 cloves minced garlic, 1 chipotle pepper in adobo sauce (plus 2 tablespoons of the sauce), 1½ teaspoons of kosher salt, 1 teaspoon of dried oregano, and 1 teaspoon of ground cumin. Blend until smooth.

Marinate the Meat: Pour the marinade over the meat and toss well to coat. Cover and refrigerate for at least 2 hours, or up to 3 days (the longer, the better, in my opinion!).

Grill the Meat: Heat your grill (or grill pan) over medium-high heat, then grill the pork in batches until cooked through, 2-4 minutes per piece.

Grill the Pineapple: Grill the pineapple pieces until charred.

Chop and Serve: Chop the al pastor meat and pineapple into small bite-sized pieces. Serve as tacos in 12 corn tortillas with lime wedges, chopped fresh cilantro, and diced onion.

How to Store and Reheat

Store leftover tacos al pastor components in separate airtight containers in the refrigerator for up to 4 days. Reheat the pork in a skillet set over medium-low heat, or in the microwave until warmed through.

Serving Suggestions

I love to serve these tacos al pastor with Mexican rice, esquites, and refried beans just like at my favorite restaurant. And don’t forget the margaritas!

more taco recipes to try!

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Crockpot BBQ Chicken Tacos

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Quesabirria Tacos

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Baked Ground Beef Taco Recipe

The post Tacos Al Pastor appeared first on The Cookie Rookie®.

Homemade Crouton Recipe

I know it’s so easy to go to the store and buy a package of pre-made croutons. But believe me, there’s nothing like the fresh aroma coming from baked croutons in the oven! This homemade crouton recipe uses simple ingredients to make a classic crouton that goes well with any salad, especially my Caesar Salad. Whip up a batch to keep on hand when you need them!

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Healthy Homemade Croutons Recipe

You’ll love my Healthy Homemade Croutons recipe that is oven-baked and not fried. Once you know that how easy and simple it is to make these croutons at home, you’ll never go back to store-bought ones.

Course Bread

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 123kcal

Author Becky Hardin

Equipment

• Fine Mesh Sieve
• Baking Sheet

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic minced
• 3 tablespoons unsalted butter
• kosher salt
• freshly ground black pepper
• 3 cups rustic bread or baguette* crust removed and bread cut into ¾-inch cubes

Optional Seasonings:

• crushed red pepper** Herbs de Provence, basil, thyme, rosemary, chili powder, onion powder. There are many options—have fun with this recipe.
• 4 tablespoons finely grated Parmesan cheese

Instructions

• Place oven rack to middle position, and preheat to 375°F.
• In a small bowl, whisk the olive oil with the minced garlic for 30 seconds.
  3 tablespoons extra-virgin olive oil, 2 cloves garlic
  
• Pour the olive oil/garlic mixture through a fine mesh sieve set over a large bowl. Press the garlic with a rubber spatula or the back of a wooden spoon to extract as much garlic oil as possible. Reserve the garlic for another use.
  
• Microwave the butter, in a small bowl, at 30% power for 20-40 seconds. The butter could bubble over, so watch closely in the last 10 seconds. Add it to the olive oil/garlic mixture and stir well.
  3 tablespoons unsalted butter
  
• Add the salt, black pepper, and your favorite herbs/seasonings to the butter/oil mixture, then add the bread cubes. Toss until the cubes are evenly coated in the oil/butter mixture.
  kosher salt, freshly ground black pepper, crushed red pepper**, 3 cups rustic bread or baguette*
  
• Pour the croutons onto a rimmed baking sheet and bake 15-25 minutes, or until golden brown and crisp.
  
• Remove from the oven***, sprinkle with the Parmesan cheese, and toss until all croutons are covered. Allow to cool completely.
  4 tablespoons finely grated Parmesan cheese
  

Video

Notes

*Use baguettes for the best flavors, crunch, and richness. Feel free to use any, whole wheat, rye, white bread, or sourdough.

**Try different seasonings like Italian seasoning, Cajun spice, Tajin salt, or taco seasoning. Dill, rosemary, and thyme are other herbs to use for making them in different flavors.

***You can make these in air fryer as well. Follow the recipe and instead of oven, bake in air fryer at 400°F for 3-5 minutes. Keep stirring the basket few times and don’t forget to spray the basket with non stick cooking oil.

Nutrition

Calories: 123kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 133mg | Potassium: 20mg | Vitamin A: 30IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 0.6mg

How to Make Healthy Baked Homemade Croutons Step by Step

Gather the ingredients: Gather all the ingredients and place an oven rack in the middle position. Preheat the oven to 375°F.

Infuse the olive oil: Whisk 3 tbsp extra-virgin olive oil and 2 minced cloves of garlic together in a small bowl for 30 seconds.

Strain and reserve garlic: Strain the garlic-infused olive oil through a fine mesh sieve into a large bowl. Use a rubber spatula or the back of a spoon to press the garlic and extract every bit of flavorful oil. Set the strained garlic aside for later.

Combine butter with garlic oil: Microwave 3 tbsp butter in a small bowl at 30% power for 20 to 40 seconds, keeping a close eye on it during the final 10 seconds to prevent bubbling over. Once melted, pour the butter into the garlic-infused olive oil and stir to combine.

Season and toss bread cubes: Season the butter and oil mixture with kosher salt and black pepper to taste, then stir in your preferred spices—such as onion powder, crushed red pepper, or dried herbs. Add the cubed bread and toss well to ensure every piece is evenly coated.

Bake: Add the seasoned croutons to a rimmed baking sheet and place in the oven. Bake for 15-25 minutes until they’re golden brown and crispy.

Garnish and serve: Sprinkle the warm croutons with 4 tbsp of finely grated Parmesan cheese and toss to evenly coat. Allow the croutons to cool completely before serving, and enjoy!

How to Store

These healthy baked croutons will last up to 3 weeks. Just make sure you store them in an airtight container to keep them fresh. They’ll stay crisp and crunchy without getting too stale.

Freeze: You can also freeze homemade croutons, and thaw and reheat them in the oven when you’re ready to use them. However, they taste best (and keep their crunchiness) when stored at room temperature.

Serving Suggestions

I love using these croutons to add some crunch to my Mandarin Orange Salad. I also top my Creamy Chicken Soup with these! Sometimes I’m lazy and dunk them in my Chopped Chicken Caesar Salad Dip just for fun!

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Homemade Vanilla Extract

Desserts

Homemade Brownie Mix

The post Healthy Baked Homemade Croutons appeared first on The Cookie Rookie®.

I’m always looking for new ways to get more greens in my life, and coating them in tangy honey mustard dressing makes me crave my veggies! This honey mustard chicken salad is so tasty—plus, it’s super simple to put together for a quick lunch. I like to cook the chicken, make the crumbled cooked bacon, and prep the veggies early in the week so all I have to do is toss everything together and go!

Tips for Beginners

• If you don’t have a grill or grill pan, it’s easy to pan-sear the chicken instead.
• When I’m looking to save time, I’ll skip prepping the chicken and just use a rotisserie chicken from the store. It’s a bit less flavorful, but it does the trick in a pinch.
• I recommend waiting to dress the salads until you’re ready to serve them. This will help prevent early wilting.

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Honey Mustard Chicken Salad

This honey mustard chicken salad is packed with tender greens, juicy tomatoes, creamy avocado, savory bacon, and more!

Step-by-step photos can be seen below the recipe card.

Course Lunch, Main Course, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinade Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 salads

Calories 609kcal

Author Laurel Perry

Ingredients

For the Dressing and Marinade

• ½ cup Dijon mustard
• ½ cup mayonnaise
• ¼ cup honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil

For the Salad

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper to taste
• 4 slices bacon chopped
• 6 cups mixed greens
• 1 cup cherry or grape tomatoes halved
• 1 avocado sliced
• ¼ cup sliced green onions
• ¼ cup thinly shaved radish

Instructions

• In a medium bowl, whisk the dressing ingredients together until combined.
  ½ cup Dijon mustard, ½ cup mayonnaise, ¼ cup honey, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil
  
• Pat the chicken breasts dry and slice them in half into cutlets. You should have four in total. Season both sides with salt and pepper. Place them in a large Ziplock bag.
  2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
  
• Add ⅓ of the mixture to the chicken and place the rest in the refrigerator for serving. Seal the top of the bag with the chicken and toss to coat in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.
  
• Heat your grill or grill pan to medium-high.
• Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.
  
• When the chicken is cool enough to handle, slice it into strips.
  
• While the chicken is cooking, cook the bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.
  4 slices bacon
  
• To assemble, divide the greens between bowls. Top with chicken, bacon, tomatoes, avocado, green onion, and radishes. Drizzle over the remaining dressing and serve.
  6 cups mixed greens, 1 cup cherry or grape tomatoes, 1 avocado, ¼ cup sliced green onions, ¼ cup thinly shaved radish
  

Video

Notes

Storage: Store honey mustard chicken salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1salad | Calories: 609kcal | Carbohydrates: 28g | Protein: 32g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1399mg | Potassium: 1015mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1207IU | Vitamin C: 28mg | Calcium: 55mg | Iron: 2mg

How to Make Honey Mustard Chicken Salad Step by Step

Whisk the Dressing: In a medium bowl, whisk ½ cup of Dijon mustard, ½ cup of mayonnaise, ¼ cup of honey, 2 tablespoons of apple cider vinegar, and 2 tablespoons of olive oil together until combined.

Season the Chicken: Pat 2 boneless, skinless chicken breasts dry and slice them in half into cutlets. You should have four in total. Season both sides with salt and pepper. Place them in a large Ziplock bag.

Marinate the Chicken: Add ⅓ of the dressing mixture to the chicken and place the rest in the refrigerator for serving. Seal the top of the bag with the chicken and toss to coat in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.

Grill the Chicken: Heat your grill or grill pan to medium-high. Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes.

Slice the Chicken: When the chicken is cool enough to handle, slice it into strips.

Cook the Bacon: While the chicken is cooking, cook 4 slices of chopped bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain off excess fat.

Assemble the Salads: To assemble, divide 6 cups of mixed greens between 4 bowls. Top with chicken, bacon, 1 cup of halved tomatoes, 1 sliced avocado, ¼ cup of sliced green onion, and ¼ cup of thinly shaved radishes. Drizzle over the remaining dressing and serve.

How to Store and Reheat

As with any salad, I recommend storing the greens, meat, and dressing separately until ready to serve. Everything will keep for up to 3 days in the refrigerator. Gently toss together and top with the chicken just before serving.

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The post Honey Mustard Chicken Salad appeared first on The Cookie Rookie®.

I’m a big lover of spicy food, but my kids aren’t quite there yet. I only used 2 chili peppers in this jerk chicken recipe to keep it on the milder side while still having a bit of a kick. When I’m making it for adults only, I usually add a few more peppers, but it’s super delicious as is. There are so many other flavors at play that really create a wonderful taste experience!

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Jerk Chicken Recipe

Made with spicy scotch bonnet peppers and warming spices, this Jamaican jerk chicken really packs a punch!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Jamaican

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Marinade Time 8 hours hours

Total Time 9 hours hours

Servings 6 leg quarters

Calories 551kcal

Author Laurel Perry

Equipment

• Food Processor
• Grill or Indoor Grill Pan

Ingredients

• 1 medium onion rough chopped
• 3 medium scallions rough chopped
• 2 scotch bonnet chili peppers rough chopped
• 2 cloves garlic rough chopped
• 4 teaspoons ground allspice
• 4 teaspoons ground cinnamon
• 4 teaspoons ground ginger
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• ¼ cup low-sodium soy sauce
• ¼ cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 5 pounds chicken leg quarters (or use your favorite cuts)
• Lime wedges optional, for serving

Instructions

• Add the onion, scallions, chiles, and garlic, to a food processor fitted with an “S” blade. Princess until finely chopped, scraping down the sides as needed.
  1 medium onion, 3 medium scallions, 2 scotch bonnet chili peppers, 2 cloves garlic
  
• Add in the allspice, cinnamon, ginger, thyme, pepper, and salt. Process until the spices are evenly distributed.
  4 teaspoons ground allspice, 4 teaspoons ground cinnamon, 4 teaspoons ground ginger, 1 teaspoon dried thyme, 1 teaspoon ground black pepper, 1 teaspoon kosher salt
  
• Pour in the soy sauce, vinegar, brown sugar, and olive oil. Process until a smooth paste forms.
  ¼ cup low-sodium soy sauce, ¼ cup apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons olive oil
  
• Place the chicken in a shallow baking dish. Pour over the marinade and toss to coat. Cover and refrigerate overnight.
  5 pounds chicken leg quarters
  
• Heat an outdoor grill or grill pan over medium heat. Once hot, grill for 40-50 minutes or until the chicken is cooked through. Baste occasionally during the first 20 minutes of cooking time.
  
• Serve with lime wedges.
  Lime wedges

Video

Notes

• Make this marinade spicy! Scotch Bonnets are the traditional choice, but Habaneros also work well.
• I used bone-in, skin-on chicken leg quarters, but any cut of chicken will work with this recipe. You may need to adjust the grill time depending on the size of the chicken pieces and whether they are bone-in or boneless.

Nutrition

Serving: 1leg quarter | Calories: 551kcal | Carbohydrates: 11g | Protein: 37g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 957mg | Potassium: 593mg | Fiber: 2g | Sugar: 5g | Vitamin A: 325IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 3mg

How to Make Jerk Chicken Step by Step

Gather all your ingredients.

Pulse the Veggies: Add 1 medium rough-chopped onion, 3 medium rough-chopped scallions, 2 rough-chopped scotch bonnet chiles, and 2 rough-chopped cloves of garlic, to a food processor fitted with an “S” blade. Princess until finely chopped, scraping down the sides as needed.

Add the Spices: Add in 4 teaspoons of ground allspice, 4 teaspoons of ground cinnamon, 4 teaspoons of ground ginger, 1 teaspoon of dried thyme, 1 teaspoon of ground black pepper, and 1 teaspoon of kosher salt. Process until the spices are evenly distributed.

Mix the Marinade: Pour in ¼ cup of low-sodium soy sauce, ¼ cup of apple cider vinegar, 2 tablespoons of brown sugar, and 2 tablespoons of olive oil. Process until a smooth paste forms.

Marinate the Chicken: Place 5 pounds of chicken leg quarters in a shallow baking dish. Pour over the marinade and toss to coat. Cover and refrigerate overnight.

Grill the Chicken: Heat an outdoor grill or grill pan over medium heat. Once hot, grill for 40-50 minutes or until the chicken is cooked through. Baste occasionally during the first 20 minutes of cooking time. Serve with lime wedges.

How to Store and Reheat

Store leftover jerk chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 10-15 minutes, or until warmed through.

Serving Suggestions

I usually serve jerk chicken with some Basmati rice or this spiced rice pilaf. I love to top it with my easy mango salsa and add a side of grilled corn on the cob. Yum!

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The post Jerk Chicken appeared first on The Cookie Rookie®.

I don’t usually have hours upon hours to roast pork shoulder, so I decided to use my Instant Pot to speed up the cooking process without losing any quality! No need to slow-roast pork for hours– this recipe only takes about one and a half hours total.

Tips for Beginners

• Don’t skip browning. It adds flavor by creating a delicious crust on the meat. It also helps to seal in juices, resulting in a more flavorful and tender final dish.
• If you have a different-sized piece of pork shoulder, don’t fret. Simply cook for 30 min per pound.
• If your pork is still tough after cooking for 1 hour, it probably needs more time! Check the temperature with a meat thermometer and continue to cook until it reaches 205°F. Also make sure not to immediately release the pressure, as this can cause your meat to turn tough.

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Instant Pot Pork Shoulder Recipe

Using your Instant Pot is such an easy way to make tender pork shoulder when you don't have time to roast it.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 197kcal

Author Becky Hardin

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 2 pounds pork shoulder cut into 1-pound pieces
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1 onion chopped
• 4 cloves garlic chopped

Instructions

• Season the pork shoulder pieces with kosher salt and black pepper, rubbing the seasoning evenly over the meat.
  2 pounds pork shoulder, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  
• Set your Instant Pot to "Sauté" mode and add the olive oil. Once the oil is hot, add the seasoned pork pieces. Brown them on all sides for about 2-3 minutes per side. This step helps to lock in flavor and create a delicious crust.
  2 tablespoons olive oil
  
• Once the pork pieces are nicely browned, remove them from the Instant Pot and set them aside. Press “Cancel”.
  
• Pour in the chicken broth and Worcestershire sauce, stirring to deglaze the pot by scraping up any browned bits from the bottom.
  1 cup low-sodium chicken broth, 1 tablespoon Worcestershire sauce
  
• Place the browned pork pieces back into the Instant Pot, along with the onion and garlic.
  1 onion, 4 cloves garlic
  
• Secure the Instant Pot lid and set the valve to the sealing position. Select the “High Pressure” or “Manual” setting, and adjust the time to 60 minutes.
• Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully perform a quick pressure release by turning the valve to venting.
• Unlock the Instant Pot lid, take out the pork shoulder pieces, and use two forks to effortlessly shred the tender meat into bite-sized portions. Gently combine the shredded pork with ¼ cup of the savory juices in the pot.
  
• Serve on its own, with rice, in tacos, sandwiches, or any way you prefer. Enjoy!

Notes

• Once made, you can keep the pork on the warm setting in the Instant Pot for up to 2 hours before serving.

Nutrition

Calories: 197kcal | Carbohydrates: 3g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 508mg | Potassium: 408mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

How to Make Instant Pot Pork Shoulder Step-by-Step

Season the pork shoulder: Cut 2 pounds of pork shoulder into 1 pound pieces. Then season the the pieces with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, rubbing the seasoning evenly over the meat.

Brown the pork: Set your Instant Pot to “Sauté” mode and add 2 tablespoons of olive oil. Once the oil is hot, add the seasoned pork pieces. Brown them on all sides, for about 2-3 minutes per side. This step helps to lock in flavor and it creates a delicious crust! Once the pork pieces are nicely browned, remove them from the Instant Pot and set them aside. Press “Cancel”.

Add liquids and deglaze: Pour in 1 cup of chicken broth and 1 tablespoon of Worcestershire sauce, stirring to deglaze the pot by scraping up any browned bits from the bottom.

Place everything in the pressure cooker: Place the browned pork shoulder back into the Instant Pot, along with 1 whole chopped onion and 4 chopped cloves of garlic.

Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the “High Pressure” or “Manual” setting, and adjust the time to 60 minutes. Let it cook.

Release pressure: Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 10-15 minutes. Then, carefully perform a quick pressure release by turning the valve to venting.

Shred the pork: Unlock the Instant Pot lid, take out the pork shoulder pieces, and use two forks to effortlessly shred the tender meat into bite-sized portions. Gently combine the shredded pork with ¼ cup of the savory juices in the pot. Then use and serve as you like!

How to Store and Reheat

Store leftover Instant Pot pork shoulder in an airtight container in the refrigerator for up to 3 days. To reheat, place pork in the oven at 250°F until fully heated through. You can also warm it up in a slow cooker for about 2-3 hours.

Freeze Instant Pot pork shoulder in individual portions in Ziplock bags, and remove as much air as possible while sealing them. Lay the bags flat in the freezer until frozen, then you can rearrange them as needed. The pork will keep for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

You can serve this pressure cooker pork shoulder over Instant Pot rice or on a grilled cheese sandwich. You can also use it to make tacos, carnitas, or pulled pork nachos. The versatility of this dish makes it a great choice for all kinds of meals.

More Instant Pot Pork Recipes To Try

Dinners

Instant Pot Pulled Pork

Dinners

Instant Pot Carnitas

Appetizers

Pulled Pork Nachos

Healthy

Instant Pot Chili Verde

The post Instant Pot Pork Shoulder appeared first on The Cookie Rookie®.

If you’re like me and always thought pickling involved fancy contraptions and complicated equations, think again! I’m doing things the easy way with this quick pickling technique that keeps in the refrigerator plenty long enough (not that these pickled onions ever last very long in my house!) With just a few pantry staples and a quick blanch, you’ll be on your way to crunchy, tangy pickled red onions—the perfect topping for any meal!

Tips for Beginners

• Remember that these are quick-pickled onions, NOT shelf-stable canned onions. They MUST be refrigerated!
• Don’t skip blanching the onions! It helps preserve their color and crunchy texture. In testing, I found that raw onions turned mushy faster and didn’t get as much of that beautiful pink color.
• Make sure the onions are completely submerged in the brine at all times. The brine is what helps to preserve the onions for such a long time.
• Let the onions chill completely in the refrigerator before enjoying for the best flavor.
• The longer the onions sit, the better the flavor will be.

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Pickled Red Onions Recipe

Pickled red onions are the perfect combination of sweet and tangy. They are the best topping for sandwiches, salads, tacos, and more!

Step-by-step photos can be seen below the recipe card.

Course condiment, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Pickling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 16kcal

Author Sabine Venier

Ingredients

• 1 red onion thinly sliced
• ¾ cup apple cider vinegar
• ¾ cup water
• 1 tablespoon granulated sugar
• 1½ teaspoons kosher salt

Optional Seasonings

• 1 clove garlic smashed
• 1 teaspoon whole black peppercorns
• ½ teaspoon coriander seeds
• 2-3 sprigs fresh herbs such as thyme or dill
• 1-2 strips citrus zest such as lemon or orange

Instructions

• Bring a pot of water to a boil. Add the sliced onions and blanch for about 30 seconds. Drain and transfer the onions to a heatproof jar.
  1 red onion
  
• In a saucepan, combine the vinegar, water, sugar, salt, and any optional seasonings. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
  ¾ cup apple cider vinegar, ¾ cup water, 1 tablespoon granulated sugar, 1½ teaspoons kosher salt, 1 clove garlic, 1 teaspoon whole black peppercorns, ½ teaspoon coriander seeds, 2-3 sprigs fresh herbs, 1-2 strips citrus zest
  
• Pour the hot vinegar mixture over the onions in the jar, ensuring that the onions are submerged.
  
• Let the onions cool to room temperature. After cooling, seal the jar and refrigerate. The onions will be ready to use after 30 minutes of pickling but will develop more flavor over time.

Notes

• This recipe makes about 1 cup of pickled red onions. A serving is 2 tablespoons.
• Apple cider vinegar is my number one choice for the perfect balance of sweet and salty in pickled vegetables. For a sharper flavor, use white vinegar.
• I like to use wide-mouth mason jars for this recipe, but any glass jar with a tight-fitting lid will work.
• I like to add a little bit of extra seasoning depending on my mood. Some favorites include smashed garlic cloves, whole black peppercorns, coriander seeds, fresh/dried herbs, and citrus zest.

 

Nutrition

Serving: 2tablespoons | Calories: 16kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 439mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg

How to Pickle Red Onions Step by Step

Blanch the Onion: Bring a pot of water to a boil. Add 1 sliced red onion and blanch for about 30 seconds. Drain and transfer the onion to a heatproof jar.

Boil the Brine: In a saucepan, combine ¾ cup of apple cider vinegar, ¾ cup of water, 1 tablespoon of granulated sugar, 1½ teaspoons of kosher salt, and any optional seasonings (1 smashed clove of garlic, 1 teaspoon of whole black peppercorns, ½ teaspoon of coriander seeds, 2-3 sprigs of fresh herbs, and/or 1-2 strips of citrus zest). Bring the mixture to a boil, stirring to dissolve the sugar and salt.

Pickle the Onions: Pour the hot vinegar mixture over the onions in the jar, ensuring that the onions are submerged. Let the onions cool to room temperature. After cooling, seal the jar and refrigerate. The onions will be ready to use after 30 minutes of pickling but will develop more flavor over time.

How to Store

Store pickled red onions in an airtight container (I like to use a mason jar) in the refrigerator for up to 2 weeks. The flavor will continue to develop as they sit.

Serving Suggestions

These pickled red onions are so versatile! They’re the perfect topping for salads or sandwiches to add just a little bit of zing. I love them on top of a cobb salad, pulled pork grilled cheese, or my favorite baked chicken tacos. But beware…they’re addictive!

More Condiment Recipes To Try

Dips

Boursin Cheese Recipe

Dressings + Sauces

Easy Bang Bang Sauce

Dressings + Sauces

Garlic Aioli

Cooking Basics

Caramelized Onions (How to Caramelize Onions)

The post Pickled Red Onions appeared first on The Cookie Rookie®.

Every time I’ve walked by saffron in the spice aisle, I’ve wondered what it’s for and what it tastes like. It turns out those fancy threads pack a lot of subtle flavor and vivid color into a small package. They’re a bit expensive, but in my opinion totally worth it for this show-stopping rice dish!

This delicious stovetop rice goes well with Indian and pan-Asian dishes. With only 10 ingredients, I love how simple it is to make and it only takes 30 minutes from start to finish!

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Saffron Rice Recipe

Flavorful and aromatic, this dish is made with basmati rice, saffron threads, and warm spices. It is perfect for accompanying a variety of main dishes, from chicken and fish to vegetarian curries!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 323kcal

Author Becky Hardin

Ingredients

• 1 tablespoon vegetable oil
• ½ yellow onion diced
• 2 cloves garlic finely minced
• 1 cinnamon stick
• ½ teaspoon cumin seeds
• ¼ teaspoon ground turmeric
• 1½ cups dry basmati rice
• 3 cups low-sodium chicken broth or vegetable broth
• ½ teaspoon kosher salt
• ¼ teaspoon saffron threads

Instructions

• In a large pot, heat the vegetable oil over medium heat and sauté the onions for 4 minutes.
  1 tablespoon vegetable oil, ½ yellow onion
  
• Add in the garlic, cinnamon, cumin and turmeric and cook for 30 seconds or until aromatic.
  2 cloves garlic, 1 cinnamon stick, ½ teaspoon cumin seeds, ¼ teaspoon ground turmeric
  
• Add the rice and sauté for 3-5 minutes or until it turns to an opaque white color, stirring occasionally.
  1½ cups dry basmati rice
  
• Pour the broth into the saucepan, add the salt and saffron, then stir to combine.
  3 cups low-sodium chicken broth, ½ teaspoon kosher salt, ¼ teaspoon saffron threads
  
• Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight fitting lid.
• Let it cook for 20 minutes, or until the liquid has been absorbed and the rice is tender. (Do not open the pan during this time or you’ll let out all of the steam and make some of the rice crunchy and underdone.)
  
• Remove the pan from the heat and let it sit for 5 minutes with the lid on.
• Fluff the rice with a fork before serving with freshly chopped cilantro if desired.
  

Video

Notes

• I like basmati rice best, but any long-grain rice works.
• Rinse the rice in cold water until the water runs clear. This removes starch from the rice, allowing the grains to separate rather than clump together.
• Toast the rice with the spices to add a nutty flavor to the final dish. You won’t regret it!
• Let the rice rest for at least 5 minutes before fluffing with a fork. This will make the rice nice and fluffy.

Nutrition

Serving: 1.125cups | Calories: 323kcal | Carbohydrates: 60g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 349mg | Potassium: 270mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

How to Make Saffron Rice Step-by-Step

Sauté the Onions: In a large pot, heat 1 tablespoon of vegetable oil over medium heat and sauté ½ of a diced yellow onion for 4 minutes.

Bloom the Spices: Add in the 2 minced cloves of garlic, 1 cinnamon stick, ½ teaspoon of cumin seeds, and ¼ teaspoon of ground turmeric and cook for 30 seconds or until aromatic.

Toast the Rice: Add 1½ cups of dry basmati rice and sauté for 3-5 minutes or until it turns to an opaque white color, stirring occasionally.

Add the Saffron: Pour 3 cups of low-sodium chicken broth into the saucepan, add ½ teaspoon of kosher salt and ¼ teaspoon of saffron threads, then stir to combine.

Cook the Rice: Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Let it cook for 20 minutes, or until the liquid has been absorbed and the rice is tender. (Do not open the pan during this time or you’ll let out all of the steam and make some of the rice crunchy and underdone.)

Rest the Rice: Remove the pan from the heat and let it sit for 5 minutes with the lid on. Fluff the rice with a fork before serving with freshly chopped cilantro if desired.

How to Store and Reheat

Store saffron basmati rice in an airtight container in the refrigerator for up to 6 days. Sprinkle it with a few tablespoons of water and reheat in the microwave in 30-second increments, stirring between, until warmed through.

Freeze leftover rice in an airtight container for up to 4 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve this fragrant saffron rice with Indian favorites, like Indian butter chicken, chicken tikka masala, vegetarian tikka masala, or vegetable curry. It has a great mild flavor and vibrant color that impresses when served next to just about anything, though, so serve it up with your favorite meal!

More Rice Recipes To Try

Side Dishes

Basmati Rice (Stovetop Method)

Side Dishes

Spiced Rice Pilaf with Apples and Raisins

Side Dishes

Cilantro Lime Rice Recipe

Side Dishes

Easy Mexican Rice Recipe

The post Saffron Rice appeared first on The Cookie Rookie®.

If you love Indian takeout as much as I do, then I guarantee this chicken curry recipe will be a hit at your house. My kids are finally getting old enough to start trying new foods, and even they loved this richly-spiced curry– total mom win! I hope you love it, too!

How to Store and Reheat

Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat, stirring frequently, until warmed through.

Serving Suggestions

This chicken curry recipe is a complete meal all by itself, but I like to serve it with some homemade naan bread to scoop up all that extra sauce!

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Chicken Curry Recipe

Make Indian chicken curry at home quickly and easily with this one-pot recipe. It's creamy, richly-spiced, and oh-so tasty!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 bowls

Calories 468kcal

Author Laurel Perry

Ingredients

• 2 tablespoons coconut oil
• 1 onion diced
• 4 cloves garlic minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons tomato paste
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• ½ teaspoon kosher salt more to taste
• ¼ teaspoon ground black pepper
• 1 cup low-sodium chicken broth
• 1 bay leaf
• ¾ cup plain Greek yogurt
• 1½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
• 3 cups cooked Basmati rice for serving
• Fresh cilantro optional, for garnish

Instructions

• Heat the oil in a wide skillet with high sides over medium heat. Add in the onion and cook until golden, about 10 minutes
  2 tablespoons coconut oil, 1 onion
  
• Stir in the garlic, ginger, tomato paste, curry powder, garam masala, salt, and pepper. Cook, stirring, until fragrant, about 1-2 minutes.
  4 cloves garlic, 1 tablespoon minced fresh ginger, 2 tablespoons tomato paste, 2 teaspoons curry powder, 1 teaspoon garam masala, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
  
• Add in the chicken broth and bay leaf. Stir and scrape up any browned bits from the bottom of the pan.
  1 cup low-sodium chicken broth, 1 bay leaf
  
• Add in the Greek yogurt and chicken. Stir and bring the mixture to a low boil. Cover, reduce to a simmer, and cook until the chicken is done, about 8-10 minutes. Stir the mixture occasionally as it cooks to prevent sticking.
  ¾ cup plain Greek yogurt, 1½ pounds boneless, skinless chicken breasts
  
• Serve hot with rice and cilantro.
  3 cups cooked Basmati rice, Fresh cilantro

Video

Notes

• For a spicier curry, add in ¼ to ½ teaspoon cayenne in step 2.

Storage: Store chicken curry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 468kcal | Carbohydrates: 42g | Protein: 45g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 586mg | Potassium: 933mg | Fiber: 2g | Sugar: 4g | Vitamin A: 201IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 2mg

How to Make Chicken Curry Step by Step

Heat 2 tablespoons of coconut oil in a wide skillet with high sides over medium heat. Add in 1 diced onion and cook until golden, about 10 minutes.

Stir in 4 cloves of minced garlic, 1 tablespoon of minced fresh ginger, 2 tablespoons of tomato paste, 2 teaspoons of curry powder, 1 teaspoon of garam masala, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Cook, stirring, until fragrant, about 1-2 minutes.

Add in 1 cup of low-sodium chicken broth and 1 bay leaf. Stir and scrape up any browned bits from the bottom of the pan.

Add in ¾ cup of plain Greek yogurt and 1½ pounds of boneless, skinless chicken breasts cut into 1-inch pieces. Stir and bring the mixture to a low boil. Cover, reduce to a simmer, and cook until the chicken is done, about 8-10 minutes. Stir the mixture occasionally as it cooks to prevent sticking. Serve hot with 3 cups of cooked Basmati rice and fresh cilantro, if desired.

More Chicken Recipes to Try!

Dinners

Creamy Chicken Soup Recipe

Dinners

Healthy Almond Milk Chicken Curry (Dairy Free)

Soups

Creamy Chicken Tortilla Soup

Appetizers

Curry Chicken Hand Pies

The post Chicken Curry appeared first on The Cookie Rookie®.

How to Make Simple Homemade Smoothies

Smoothies are one of the easiest things to make–just blend up a handful of ingredients and you have a tasty beverage ready to go in about 5 minutes! The best part is that they’re really satiating, so I always feel full, even if I don’t have time to cook.

I have a few basic components in each of my smoothie recipes to help me make something delicious with whatever I have on hand: a liquid base (like water or milk); a combo of fruits and/or veggies (bananas, berries, greens, etc.); and some extras for the right texture or flavor (ex. yogurt, nut butters, sweeteners). It’s a simple formula that always turns out great! I often just check whatever is stocked in my freezer or pantry and go from there.

Luckily my kids love homemade smoothies too, because it’s not always easy getting them to eat the fruits and veggies they need. So blending up healthy ingredients into a sweet little drink turns it into a fun and exciting treat for them!

These are some of my favorite smoothie recipes to make, whether I just need a quick breakfast or an easy way to fill up on nutrients. I hope these ideas can inspire you to make your own too!

Fruit Smoothie Recipes

Fresh and frozen fruits are the best homemade smoothie ingredients–bananas, mangos, berries, avocados…there are so many great options! These easy recipes are filled with all kinds of fruits, and you can easily swap them out for slightly different flavor combos.

Strawberry Mango Smoothie

This is one of my favorite fruity smoothies when I need a healthy little treat for myself! It’s made with frozen strawberries, frozen mango, and banana slices, and I use coconut water for a more tropical flavor and smooth texture. 5 ingredients and 5 minutes is all it takes!

Get the recipe here

Simple Mango Smoothie

My boys always request this sweet and creamy smoothie recipe, and I’m more than happy to make them one any time because it’s really easy–and secretly really good for them! With just 3 ingredients (frozen mangos, almond milk, and a bit of honey), it’s so quick to whip up, and it’s a great way to sneak in more fruit for my kids.

Get the recipe here

Orange Julius

Inspired by the classic mall favorite, this blended frozen drink is deliciously sweet, fruity, and creamy! It’s the perfect treat for afternoon snacks, a simple dessert, or a fun Saturday morning beverage.

Get the recipe here

Healthy Smoothie Recipes

Whenever I make smoothies for me and my kids, I’m thinking about the health benefits as much as the taste. It’s one of the easiest ways to add all the fruits, veggies, and nutrients we need into our daily routine. I especially love these smoothie recipes for myself when I’m trying to indulge in some self-care.

Creamy Green Smoothie

Nothing says self-care like a fresh green detox smoothie! This one is packed with good-for-you ingredients like pineapple, spinach, apple, kale, banana, and Greek Yogurt, so I get everything I need in one easy meal. The best part, of course, is that this simple smoothie recipe is so delicious!

Get the recipe here

Coconut Water Smoothie

I created this healthy smoothie idea with one goal in mind: I wanted my skin to be glowing! I combined ingredients like mangos, carrots, avocados and strawberries with coconut water to make this beautiful orange-hued drink. It’s super hydrating, filled with vitamins, and has a tasty fruity flavor.

Get the recipe here

Breakfast Smoothie Recipes

I’m always looking for breakfast ideas that are quick, simple, tasty, and easy to take on the go! Smoothies check all the boxes, and these recipes ensure I’ll always have a good start to the day, even when I have a busy morning.

Coffee Smoothie

I love to start my day with a cup of coffee, but making a smoothie is a healthier option…why not do both? This creamy smoothie is made with real coffee, bananas, oats, almond butter, a bit of cocoa powder, and a few other tasty ingredients. You’ll get your caffeine hit and lots of nutrients all at once before running out the door.

Get the recipe here

Bulletproof Coffee Smoothie

Inspired by my go-to bulletproof coffee, this keto-friendly smoothie recipe is another great option for breakfast on the go! This is an easy way to sneak in some of your supplements, or you can make the easiest version possible with just cold brew, ice, and Greek yogurt.

Get the recipe here

Cereal Milk Breakfast Smoothie

Everyone knows that the leftover milk is the best part of eating cereal, right? My kids really love this fun smoothie idea, and it’s so versatile too. Use your favorite cereal to change up the flavor, then combine it with bananas, ice, and some other ingredients. It’s so quick and easy, and I’ve given you 3 ideas to kick off your breakfast smoothie experiments.

Get the recipe here

With all of these easy smoothie recipes on hand, you’ll be able to make delicious, creamy, and healthy smoothies any time. I’d love to hear your favorite smoothie ingredient combinations so I can try them too!

More Healthy Drink Recipes

• Homemade Oat Milk (and you can use this in your smoothie recipes!)
• Orange Ginger Shot
• Hot Toddy
• Lemonade Cleanse

The post Easy Smoothie Recipes appeared first on The Cookie Rookie®.