10 minutes to homemade hummus? Yes please!

Making your own dips and spreads is healthier and more budget-friendly than buying them at the store. You might also enjoy these easy dip recipes: Tzatziki Sauce, White Bean Dip and Salsa Recipe.

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What is Hummus

Hummus is a dip or spread that originated in the Middle East and is often found in the Mediterranean diet. The primary ingredients are chickpeas, tahini and olive oil, along with garlic, lemon juice and often ground cumin for flavor. With fiber and protein, hummus is a healthy appetizer or snack, perfect for serving with fresh vegetables or pita bread for dipping. It also makes a great sandwich spread!

Do you have to peel the chickpeas?

You can, but personally I don’t find it worth it. Yes, peeling the chickpeas will make a slightly smoother hummus, but I don’t find that it makes enough difference to be worth the extra time and effort.

Blender or Food Processor?

I’ve tested this recipe in both a food processor and a blender, and didn’t notice a difference in the smoothness of the hummus. The key is to process the hummus long enough to get it smooth. I prefer using a food processor because it can be difficult to get all of the hummus out of a blender.

Hummus Ingredients

Here’s a look at the ingredients you’ll need to make hummus.

• Chickpeas: You’ll need one 15 ounce can of chickpeas or 1 1/2 cups of cooked chickpeas for this recipe.
• Aquafaba: Reserve this liquid from the can of chickpeas. Or, if you cook the chickpeas from dry, reserve some of the cooking liquid.
• Tahini: Tahini is a paste made of ground sesame seeds. It tastes a bit nutty (but is nut-free) and adds creaminess and flavor to hummus.
• Olive Oil: For richness, flavor and a luxurious texture.
• Lemon Juice: Brightens up the flavors. Fresh lemon juice is best.
• Garlic: For flavor. Err on the side of using less to start; since you’re adding the garlic raw a little goes a long way.
• Cumin: For warm, earthy flavor.
• Salt: Makes all of the flavors pop. I recommend using fine sea salt or kosher salt. If you use table salt, start with half of the amount listed in the recipe.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Hummus

Drain the chickpeas over a bowl or large liquid measuring cup to collect the liquid from the can (aquafaba).

Add all of the ingredients to a food processor or blender.

Process for 5 minutes, until the hummus is smooth and creamy. Stop and scrape down the sides of the bowl as needed. If the hummus is too thick, blend in a little more of the chickpea liquid to create your desired consistency.

Garnish hummus with a drizzle of olive oil and a sprinkle of paprika. It’s also delicious served with a sprinkle of toasted pine nuts or sesame seeds, chopped fresh parsley and/or a few additional chickpeas on top.

How to Store

Homemade hummus can be stored in an airtight container in the refrigerator for up to 1 week.

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Best Hummus Recipe

This Hummus Recipe makes the best creamy hummus, better than store-bought! Serve it with fresh cut vegetables or pita bread for an easy, healthy snack or appetizer.

Course Appetizer, DIY, Snack

Cuisine Mediterranean

Keyword hummus, hummus recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 154kcal

Ingredients

• 15 ounce can chickpeas drain, reserving the liquid from the can, or 1 ½ cups cooked chickpeas – reserve some of the cooking liquid
• 3 tablespoons aquafaba liquid from chickpea can
• ⅓ cup tahini
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice plus up to 1 more tablespoon, to taste
• 1 small clove garlic
• ½ teaspoon ground cumin
• ½ teaspoon fine sea salt or Kosher salt or to taste

Instructions

• Add all ingredients to a food processor or blender.
• Process or blend for 5 minutes, until smooth and creamy, scraping down the sides of the bowl as needed. Add more of the chickpea liquid if needed to create your desired consistency.
• Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

Video

Notes

• Makes 2 cups.

Nutrition

Serving: 1/4 cup | Calories: 154kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 297mg | Potassium: 130mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg

Read Hummus Recipe for the full recipe. Originally posted at Kristine's Kitchen

This simple dry rub is the best seasoning for salmon! It’s made with just 5 pantry ingredients that you likely have in your kitchen right now. You can make a batch to use now, or make it ahead to keep on hand, ready to use whenever you need to season salmon.

This recipe is so simple, but it brings delicious flavor to salmon or other types of fish. It’s the perfect balance of sweet, smoky and savory.

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The Best Salmon Seasoning

Salmon recipes are some of my favorites for healthy dinners, and this salmon seasoning is so versatile. Use it on Grilled Salmon, Air Fryer Salmon or Baked Salmon. It’s the easiest way to bring incredible flavor to your salmon dinner!

Homemade seasoning blends are so easy to make and taste much better than store bought. By mixing up your own seasonings, you can control the ingredients, salt content and flavors. Other homemade spice blends that you may enjoy include this Chicken Seasoning, Pork Rub, Taco Seasoning and Cajun Seasoning.

How to Season Salmon

This salmon seasoning recipe makes enough spice rub to season about 2 pounds of salmon. You can scale the recipe up or down as needed. I like to save time by making a double batch and storing the extra for another meal later on.

First, whisk together the brown sugar, smoked paprika, dried thyme, garlic powder and salt in a small bowl until well combined. If there are any clumps in the mixture, use the back of a spoon to break them up.

Drizzle a little olive oil over the salmon and use your fingers to rub it over the flesh of the fish. Then sprinkle on the salmon seasoning and gently rub it over the salmon.

Let the seasoned salmon rest at room temperature for 15-20 minutes. This will marinate the fish, making it more flavorful. Letting salmon come to room temperature before cooking it also helps it to cook more evenly.

Storage Instructions

Salmon seasoning may be stored in an airtight container for up to 6 months. Store it in a cool, dry place at room temperature, such as in a spice drawer or spice cabinet. I usually store homemade seasonings in small jars or small zip-top plastic bags. Label the container with the date that you made the seasoning and the name of the seasoning.

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Salmon Seasoning

This Salmon Seasoning brings the best flavor to salmon! Use it for grilled salmon, baked salmon, air fryer salmon or pan seared salmon. With just a few ingredients, this easy recipe is sure to become a favorite!

Course Seasoning

Cuisine American

Keyword how to season salmon, salmon seasoning

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 16kcal

Ingredients

• 1 tablespoon brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• ¾ teaspoon kosher salt
• ½ teaspoon garlic powder

Instructions

• Combine all seasoning ingredients in a small bowl. Whisk or stir until well combined. Use right away, or store in an airtight container in a cool, dry place at room temperature for up to 6 months.
• To season salmon, first rub a little olive oil over the salmon (I use 2 teaspoons for 4 salmon fillets). Then sprinkle on the salmon seasoning and gently rub until it evenly coats the flesh of the fish. Let marinate at room temperature for 15-20 minutes.
• Cook salmon on the grill, in the oven, in the air fryer, or on the stove, as desired. Serve salmon with lemon wedges.

Notes

• This recipe makes enough seasoning for 2 pounds of salmon, or about 5 (6-ounce each) fillets.

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 438mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 502IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg

Read The Best Salmon Seasoning for the full recipe. Originally posted at Kristine's Kitchen

Homemade salad dressing is one of the easiest things to make from scratch, and there’s just no comparison with store bought dressing. By making your own salad dressings, you can control the quality of the ingredients and the flavor. Below you’ll find all of my best salad dressing recipes, including tangy vinaigrettes, creamy dressings, and more. These recipes are fresh, healthy, and most take only 5 minutes (or less) to make.

Drizzle these salad dressings over your favorite salad recipes or enjoy them as a dip with fresh cut veggies. Homemade salad dressing keep well in the refrigerator, so make a batch today to enjoy all week long!

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Easy Vinaigrette Recipes

Tangy vinegar and smooth, fruity olive oil are the main ingredients in these easy vinaigrette recipes. These are the simplest salad dressings to make and a great place to start if you’re new to making homemade dressing.

Vinaigrette Recipe

Everyone needs a great basic vinaigrette recipe in their collection, and this is my go-to. It’s made with just 4 ingredients, plus salt and pepper. Since the ingredients are pantry staples, you probably have everything you need in your kitchen right now. This vinaigrette is light, smooth, and tangy!

Lemon Vinaigrette

This lemon vinaigrette is bright, tangy and refreshing. It’s amazing drizzled over this Arugula Salad or a simple spinach salad. This recipe is so simple and takes just 5 minutes to mix up.

Balsamic Vinaigrette

You won’t believe how easy it is to make balsamic salad dressing at home! Like our other vinaigrette recipes, this one is made with just a few pantry ingredients. The rich, nuanced flavor of balsamic vinegar stars in this simple dressing. It’s thick and tangy – the perfect way to level up a basic green salad.

Creamy Salad Dressings

These creamy dressings are full-flavored without being heavy. Plain Greek yogurt is a simple swap that I like to use to lighten up a creamy dressing without sacrificing on flavor. While they are lovely on salads, these recipes are also delicious served as dips for fresh vegetables.

Coleslaw Dressing

One of our most popular dressing recipes, this coleslaw dressing takes coleslaw from good to extraordinary. It keeps well in the refrigerator for up to one week, and can be tossed with fresh cabbage in this Coleslaw Recipe or store-bought coleslaw mix. Make it with mayo or Greek yogurt; it’s delicious either way!

Blue Cheese Dressing

The sharp, salty flavor of blue cheese shines through in this creamy blue cheese dressing. It’s loaded with blue cheese crumbles and delicious served as a dip or salad dressing.

Homemade Ranch Dressing

Unlike store-bought ranch which can be filled with unpronounceable ingredients, this homemade ranch dressing is made with real, wholesome ingredients. A combination of dried herbs and seasonings creates a homemade ranch seasoning blend that delivers loads of flavor to this creamy, tangy dressing.

Green Goddess Dressing

Green goddess dressing is a creamy dressing that’s made with a generous amount of fresh herbs. The herbs give it its signature green color and a robust herby flavor. The ingredients are blended together in a food processor or blender until smooth. Thin it out with a little buttermilk to drizzle over a crisp Green Salad or leave it nice and thick to serve with a crudité platter.

More Favorite Salad Dressing Recipes

Here are a few more must-make salad dressings, including zesty Greek dressing and our favorite Italian dressing recipe. Layers of flavor and simple ingredients make these recipes truly standout.

Greek Salad Dressing

I often keep a jar of this Greek salad dressing on hand in our fridge. It’s quick to make and so flavorful. Olive oil, red wine vinegar, dried oregano and a touch of fresh garlic are among the ingredients you’ll need to make this simple recipe. It’s a must for a Greek Salad but also a great way to dress up an everyday green salad.

Italian Dressing Recipe

This Italian dressing is my go-to for tossing with a Pasta Salad or an Italian Salad. You can also use it as a marinade for chicken. The ingredients are pantry staples, plus you can add Parmesan cheese if desired for an extra pop of flavor.

Honey Mustard Dressing

This bright and tangy honey mustard dressing is a favorite! It’s made with olive oil, honey, Dijon mustard, apple cider vinegar, salt and pepper. We love to serve this salad dressing with this Salmon Salad. It’s also delicious tossed with a Spinach Salad.

Whether you love a tangy vinaigrette, a creamy dressing or a zesty Italian dressing, there’s a recipe for you in this collection. Give your favorite a try this week and then leave a comment below to let me know how it turned out!

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10 Easy Salad Dressing Recipes

There's no better way to elevate your salads than with these easy salad dressing recipes! Quick to make, healthy and so flavorful, these salad dressings are so much better than store-bought. Start with this bright and tangy honey mustard dressing recipe.

Course Salad Dressing

Cuisine American

Keyword healthy salad dressing, honey mustard dressing, salad dressing, salad dressing recipes

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 129kcal

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 ½ tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• ⅛ teaspoon Kosher salt or fine sea salt
• black pepper to taste

Instructions

• Combine all ingredients in a small bowl or jar with a lid. Whisk or shake until well combined. Taste and adjust ingredients as needed: more apple cider vinegar or Dijon if you want it tangier, more honey if you want it sweeter, more olive oil if it's too tangy, additional salt and pepper as needed.
• Dressing can be used immediately or stored in an airtight container in the refrigerator for up to 1 week. Whisk or shake to recombine dressing before using.

Nutrition

Serving: 2tablespoons (about) | Calories: 129kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 137mg | Potassium: 16mg | Fiber: 1g | Sugar: 9g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Read 10 Easy Salad Dressing Recipes for the full recipe. Originally posted at Kristine's Kitchen

Fajitas are one of my favorite meals. Sizzling chicken or steak, peppers and onions, ready to wrap in warm tortillas – it’s easy to see why this Tex-Mex favorite is so popular. This fajita marinade is my go-to for infusing fajitas with flavor. It’s easy to make with simple ingredients and takes just minutes to mix up. It tenderizes the meat and gives every bite a burst of flavor.

By making marinades yourself, you can control the ingredients used. Store-bought marinades often contain an excessive amount of sodium and some unrecognizable ingredients. With this recipe, you’ll know exactly what goes into your meal and you can make it spicy or mild, depending on your tastes.

Fajita Marinade Ingredients

• Olive Oil: The olive oil helps to transfer the flavors from the other marinade ingredients to the meat.
• Lime Juice: Tenderizes the meat and brings bright citrus flavor.
• Soy Sauce: For umami flavor. I recommend using low sodium soy sauce to limit the amount of salt in the marinade.
• Worcestershire Sauce: For savory, umami flavor.
• Brown Sugar: Adds a touch of sweetness that’s so good paired with the savory, spicy flavors.
• Cumin: Brings smoky flavor.
• Garlic: We’re using 4 cloves because you can’t beat the flavor of fresh garlic!
• Jalapeño: Brings heat. To avoid overly spicy fajitas, remove the ribs and seeds because that’s where most of the heat is.
• Salt and Pepper: For additional flavor.
• Red Pepper Flakes: For spice. Adjust the amount to your tastes.

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How to Make Fajitas

Combine the marinade ingredients in a large zip-top plastic bag or in a dish. Squeeze the bag or whisk to mix.

Add the chicken or steak and coat with the marinade.

Place in the refrigerator to marinate for at least 30 minutes and up to 12 hours. See the notes above for tips on how long to marinate.

Discard the marinade and cook the chicken or steak in a skillet, on the grill, in the oven, or in the air fryer. The cook times will vary based on the cooking method and will also depend on if you slice the meat before cooking and whether you’re using chicken breasts, thighs or steak.

Serve with fajita veggies (sliced bell peppers and onions cooked in a skillet, oven or air fryer) and toppings as desired, in warm corn or flour tortillas.

The next time you’re craving Mexican food, give this fajita marinade a try. Then let me know how you liked it by leaving a comment below.

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Fajita Marinade

The best Fajita Marinade, perfect for making chicken fajitas or steak fajitas. This easy marinade is big on flavor and makes the meat so tender. Cook the fajitas in a skillet, on the grill, in the oven or in an air fryer.

Course Marinade

Cuisine Tex-Mex

Keyword chicken fajita marinade, fajita marinade, steak fajita marinade

Prep Time 15 minutes minutes

Marinate Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 95kcal

Ingredients

• ¼ cup olive oil
• ¼ cup fresh lime juice from 2 limes
• 2 tablespoons low sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon brown sugar
• 1 teaspoon ground cumin
• 4 cloves garlic minced
• 1 small jalapeño or ½ large jalapeño ribs and seeds removed and discarded; finely chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• ⅛ teaspoon crushed red pepper flakes or to taste, optional for added spice
• 2 pounds boneless skinless chicken breasts, chicken thighs, flank steak or skirt steak

Instructions

• Combine all marinade ingredients (except chicken or steak) in a large zip-top bag or dish. Squeeze the bag or whisk to mix.
• Add the chicken or steak to the bag or bowl and coat with the marinade. Marinate in the refrigerator for at least 30 minutes and up to 12 hours. (You can cut the chicken into strips for fajitas before marinating and if so, only marinate for 30-60 minutes.)*
• Discard marinade and cook chicken or steak on the grill, in the oven, in a skillet on the stove, or in the air fryer, as desired.* Let the meat rest for 5 minutes and then slice and serve in tortillas with your favorite fajita toppings (sautéed onions and peppers, avocado or guacamole, salsa or pico de gallo, fresh cilantro, sour cream, etc.)

Notes

• If you plan to cook the fajitas in a skillet you’ll want to slice the meat into 1/2-inch thick slices before placing it in the marinade. If you plan to cook on the grill, do not slice the steak or chicken until after grilling. I recommend slicing for cooking on a sheet pan in the oven or in the air fryer. More surface area for the marinade to absorb gives the meat more flavor.
• Cook times will depend on the cooking method, the type of meat used and whether or not you slice it into strips before cooking. See this Chicken Fajitas recipe for a guide.
• Nutrition estimate is for marinade ingredients only, since the protein used will vary. It assumes that all of the marinade will be consumed, which it probably will not be.

Nutrition

Calories: 95kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 425mg | Potassium: 77mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg

Read Fajita Marinade for the full recipe. Originally posted at Kristine's Kitchen

Homemade guacamole is one of my favorite appetizers. The best guacamole lets the flavor and creaminess of ripe avocados shine. It’s seasoned to taste and contains only real, fresh ingredients.

Guacamole is one of the simplest recipes to make, and it should also be fun! From mashing the avocados and tasting as you go, to serving it up with a platter of chips or crunchy veggies, this easy guacamole recipe is one that you’ll want to keep in your recipe collection.

The best part about making your own guacamole is that you can make it just the way you like it. Whether you like your guac spicy or mild, with or without tomatoes and cilantro, I’ll give you the tips you need to make your perfect bowl of guacamole!

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The Best Guacamole Recipe

Start with Ripe Avocados

This guacamole recipe starts with perfectly ripe avocados. A ripe avocado should be firm but will give to gentle pressure when you squeeze it. When you shop, choose avocados that will ripen in time for you to make your guacamole. Firm avocados will ripen in a few days if you leave them on your kitchen counter.

Don’t Skimp on the Salt

Salt enhances the flavors of the ingredients in a recipe. If you skimp on the salt you risk ending up with a bowl of bland guacamole. I recommend starting with 1/4 teaspoon of salt for every 2-3 large avocados, and then adding more to taste, if needed.

Excellent!!!!
So simple and it tastes amazing!
My husband was so impressed!

Michelle

How to Make Guacamole

Mash the avocado. Once you have your avocados peeled and pitted, place them in a mixing bowl and mash them with a fork. Using a fork is the easiest way to mash them to a perfectly smooth or chunky consistency, depending on how you like your guacamole.

Stir and taste! Then add the remaining ingredients and stir until combined. Taste and adjust the seasonings. I like to taste the guacamole on a tortilla chip. Be careful though, it’s tempting to eat the whole bowl right away!

Guacamole tastes best chilled so I like to refrigerate it for about 20 minutes before serving. This also gives the flavors some time to meld together.

How to Store Guacamole

If you do a quick internet search you will find many different methods for how to keep guacamole from turning brown. I did some testing of my own and found the very best way to store guacamole. It will stay fresh for 3 days in the refrigerator this way, although you will probably eat it all before then.

Cover your guacamole with a thin layer of water. To do this, with your leftover guacamole in a bowl, first smooth out the surface. Gently pour a thin layer of water over the guacamole, just enough to cover the surface. Place a lid or some plastic wrap over the container and store it in your refrigerator.

When you’re ready to serve your guacamole, pour off the water. Then gently blot up any excess moisture with a paper towel, stir and serve.

Why does this method work? Avocado can turn brown when it is exposed to air, but the layer of water blocks all air from reaching the guacamole. Another popular way to keep guacamole from turning brown is to cover it with plastic wrap pressed up against the surface of the dip. But even plastic wrap can be porous and it’s hard to keep all of the air out.

In case you’re wondering, this water trick also works for storing half of an avocado that you’ve cut. Just submerge the avocado in water, cut side down. It’s so easy!

Guacamole Serving Suggestions

• Chips & Dip: Serve this guacamole recipe with tortilla chips as an appetizer when Mexican food is on the menu. Also make this easy salsa recipe or pico de gallo to serve a crowd.
• Snack: Serve your guacamole dip with fresh vegetables for a healthy, filling snack full of nutritious fats and fiber.
• As a Condiment: I can’t think of many meals that aren’t made better with guacamole! Try it on chicken fajitas, crockpot chicken tacos, turkey burgers or as a dip for baked chicken taquitos. It’s also delicious with chicken enchiladas, vegetarian enchiladas or this southwest quinoa salad.

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The Best Guacamole Recipe

This guacamole recipe is easy to make with just a few simple, fresh ingredients. Learn how to make the best guacamole, perfect for serving with tortilla chips, as a dip for veggies, with tacos, as a sandwich spread, and more!

Course Appetizer, Snack

Cuisine Mexican

Keyword best guacamole recipe, guacamole, guacamole recipe, how to make guacamole

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 166kcal

Ingredients

• 2 large ripe avocados*
• 2 teaspoons fresh lime juice plus more to taste
• ¼ cup finely chopped white onion or red onion
• ½ jalapeno or serrano chile, seeds and ribs removed and finely chopped
• 2 tablespoons chopped fresh cilantro
• ¼ teaspoon salt or to taste
• ¼ teaspoon ground cumin optional
• 1 Roma tomato seeds removed and chopped, optional

Instructions

• Quarter the avocados, then remove the pits and peel. Place the avocado flesh in a large bowl.
• Mash the avocados with a fork to your desired consistency.
• Add the remaining ingredients to the bowl. Stir to combine. Taste and adjust the ingredients as needed.
• Guacamole tastes best chilled, so refrigerate for about 20 minutes before serving. This time also allows the flavors to meld. Serve with tortilla chips, fresh vegetables, on tacos, etc.

Video

Notes

• If your avocados are not large you may want to scale down the amounts of the other ingredients.
• Guacamole will last for 3 days in the refrigerator. Smooth out the surface of the guacamole and pour on a thin layer of water. Cover the container and store in the fridge. Pour off water and blot dry with a paper towel before serving.

Nutrition

Serving: 1/4 recipe | Calories: 166kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 299mg | Potassium: 502mg | Fiber: 7g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 13.6mg | Calcium: 12mg | Iron: 0.6mg

Read The Best Guacamole Recipe for the full recipe. Originally posted at Kristine's Kitchen

Best Spaghetti Sauce Recipe

When I was a teenager, my Italian grandfather taught me how to make his famous (at least in our family!) spaghetti sauce. I carefully wrote down each step of the process in detail, so that I’d remember exactly what to do when I made it on my own. I still have and treasure those recipe notes today, and they are the inspiration behind this spaghetti sauce recipe.

This recipe is easy to make and uses mostly pantry ingredients. It starts with onion, Italian sausage and garlic to build flavor, plus canned tomatoes, herbs and seasonings. You can make this sauce with Italian sausage, ground beef, or a combination of the two. I usually use Italian sausage because it brings even more flavor to the sauce. If you’re looking for a meatless pasta sauce recipe, you’ll love this Marinara Sauce.

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If there’s one meal that makes me think of a Sunday night family dinner, it’s a big pot of spaghetti sauce simmering on the stove, to serve with pasta, garlic bread and a crisp Italian salad. Simmering the sauce for an hour or more melds the flavors together and creates a rich, hearty pasta sauce. It also makes your whole house smell amazing! I hope this spaghetti sauce recipe will become a treasured part of your recipe collection, as it is with my family.

Ingredients

Here’s what you’ll need to make the best homemade spaghetti sauce, including ingredient notes.

• Olive Oil: For sautéing the onion and browning the meat.
• Italian Sausage or Ground Beef: Use Italian sausage or ground beef, or a combination of the two. I usually make this sauce with one pound of meat total; for an extra meaty pasta sauce you can use two pounds of meat.
• Onion and Garlic: These aromatic ingredients build flavor.
• Crushed Tomatoes: Crushed tomatoes add a little texture to the sauce, without adding big chunks of tomatoes.
• Tomato Sauce: You’ll need 30 ounces of canned tomato sauce, or two 15 ounce cans.
• Tomato Paste: Gives the sauce rich tomato flavor.
• Water: We need to add a little water to the sauce since it simmers on the stove for 1-2 hours, and some liquid will be lost to evaporation. Even so, the sauce is nice and thick after cooking.
• Sugar: Adding just a little sugar improves the flavor of the sauce by balancing out the acidity of the tomatoes.
• Seasonings: Italian seasoning, dried oregano, salt and pepper bring classic Italian flavor.
• Fresh Parsley: I use flat leaf Italian parsley.
• Fresh Basil: The fresh basil is optional; I add it when it’s in season and skip it when it’s not. It brings a pop of fresh flavor to the sauce.

How to Make Spaghetti Sauce

Cook the sausage (or ground beef) and onion until the meat is browned, crumbling the meat as it cooks. Then stir in the minced garlic and cook for 30 seconds more.

Stir in all of the remaining ingredients, except for the fresh basil.

Spaghetti Sauce Recipe Tips

• The longer you simmer the sauce, the thicker and more richly flavored it will become.
• Turn the heat under the pot all the way down to low when simmering. It should cook at a very low simmer.
• If the sauce gets too thick, stir in a little more water.
• This sauce is delicious with and without fresh basil. Add it when it’s in season.
• You can add about 1/4 teaspoon of crushed red pepper flakes for a bit of spice, if desired.

More Italian Favorites

• Lasagna
• Meatball Recipe
• Instant Pot Spaghetti
• Eggplant Parmesan
• Chicken Piccata
• Chicken Cacciatore

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Homemade Spaghetti Sauce

This homemade spaghetti sauce is rich and hearty, made with Italian sausage or ground beef. It's easy to make using mostly pantry ingredients. Serve it over spaghetti, penne, or your favorite pasta shape.

Course Sauce

Cuisine Italian

Keyword homemade spaghetti sauce, pasta sauce recipe, spaghetti sauce, spaghetti sauce recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings*

Calories 304kcal

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage or ground beef, or ½ pound of each
• 1 cup chopped yellow onion
• 4 cloves garlic minced
• 28 ounces crushed tomatoes
• 30 ounces tomato sauce
• 6 ounces tomato paste
• ½ cup water
• 2 teaspoons granulated sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup chopped fresh flat leaf Italian parsley
• ¼ cup chopped fresh basil optional

Instructions

• In a large Dutch oven or other heavy pot, heat the olive oil over medium-high heat. Add the sausage (remove from casings) and/or ground beef and chopped onion and cook, crumbling, until browned.
• Reduce the heat to medium and stir in the garlic. Cook 30 seconds or until fragrant, being careful to not let the garlic burn.
• Then add the crushed tomatoes, tomato sauce, tomato paste, water, sugar, Italian seasoning, oregano, salt, pepper and fresh parsley. Stir.
• Bring to a simmer and then reduce the heat to a very low simmer. Partially cover the pot, leaving just a little room for steam to escape. Cook at a low simmer for 1-2 hours, stirring every 20-30 minutes. The longer you cook the sauce, the thicker and more richly flavored it will become. If it gets too thick, stir in a little more water.
• Stir in the fresh basil (if using) and serve.

Video

Notes

• Serves 6-8 (6 if you like a lot of sauce on your pasta).
• Sauce may be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

Nutrition

Calories: 304kcal | Carbohydrates: 21g | Protein: 12g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 1511mg | Potassium: 1025mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1209IU | Vitamin C: 27mg | Calcium: 91mg | Iron: 4mg

Read Homemade Spaghetti Sauce for the full recipe. Originally posted at Kristine's Kitchen

This homemade teriyaki sauce has the best combination of sweet and savory flavors. It’s thick, tangy and so versatile!

I like to make my own teriyaki sauce instead of buying it at the store because I can control the ingredients and flavors. It’s so simple to make, there really is no reason not to make your own. This teriyaki sauce recipe takes just 15 minutes, tops, and you will be wowed by the flavor!

This sauce makes the best Teriyaki Chicken, which we love to serve over rice with a side of broccoli for an easy dinner. I’ve also used this sauce on baked salmon – so good! You can use it in place of Stir Fry Sauce in a Chicken Stir Fry.

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Ingredients

Authentic Japanese teriyaki sauce often includes mirin and/or sake for sweet, fruity flavor. Since I don’t keep those ingredients in my kitchen (and you may not either) I opted to use common pantry ingredients in this easy teriyaki sauce recipe.

• Soy Sauce: I recommend using low sodium soy sauce so that the sauce doesn’t turn out too salty.
• Brown Sugar and Honey: To bring the sweet to this sweet and savory sauce! I like to use a combination of brown sugar and honey for more depth of flavor and less refined sugars. If you prefer to use only brown sugar, you can. Pure maple syrup can be substituted for the honey if desired. I don’t recommend using only honey or maple syrup because their flavor may be too pronounced in the sauce.
• Rice Vinegar: For a touch of sour to balance out the sweet and salty flavors.
• Sesame Oil: Adds mild sesame flavor.
• Fresh Ginger and Garlic: Fresh is best here! Fresh ginger and fresh garlic bring lots of flavor to the teriyaki sauce.
• Cornstarch: Thickens the sauce.
• Water: You’ll stir the cornstarch and water together to make a slurry. The water also helps to thin out the sauce a bit. You can replace the water with pineapple juice if you’re making Pineapple Chicken (don’t forget to also add pineapple chunks to your pineapple chicken!).

Want it spicy? Add a pinch or two of red pepper flakes to the sauce for a bit of heat.

How to Make Teriyaki Sauce

Making the best teriyaki sauce is so simple! Find the full recipe with ingredient amounts and instructions in the recipe card below.

1. In a small saucepan, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger and garlic.
2. Cook over medium heat, stirring with a whisk, until the sauce comes to a simmer, 2-3 minutes. Then reduce the heat to medium-low.

3. Whisk together the cornstarch and water in a small bowl. Whisk this cornstarch slurry into the sauce. Cook, whisking constantly, for 1-2 minutes, until the sauce thickens.

How Long Does Teriyaki Sauce Last?

Stored in an airtight container in the refrigerator, this teriyaki sauce will last for about 1 week. Be sure to let it cool before storing.

Is this Recipe Gluten Free?

You can make this recipe gluten-free by replacing the soy sauce with gluten-free tamari, gluten-free coconut aminos or gluten-free soy sauce.

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The Best Teriyaki Sauce

This homemade teriyaki sauce is thick and tangy with the best combination of sweet and savory flavors. It's quick and easy to make and so much better than store-bought sauce! Use this teriyaki sauce for teriyaki chicken, salmon, a marinade, dipping sauce, and more.

Course Sauce

Cuisine Japanese

Keyword teriyaki sauce

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 70kcal

Ingredients

• ½ cup low sodium soy sauce
• 3 tablespoons packed light brown sugar
• 2 tablespoons honey or pure maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons minced fresh ginger
• 3 cloves garlic minced
• 1 tablespoon cornstarch
• ¼ cup water

Instructions

• Combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger and garlic in a small saucepan.
• Cook over medium heat, stirring with a whisk, until the sauce comes to a simmer, 2-3 minutes. Reduce the heat to medium-low.
• In a small bowl, whisk together the cornstarch and water. Whisk this cornstarch slurry into the sauce in the pan. Cook, whisking constantly, for 1-2 minutes, until the sauce thickens.
• Serve immediately over chicken, fish, etc., or let cool and then store in an airtight container in the refrigerator for up to one week.

Notes

• Recipe makes 1 cup of sauce.
• You can adjust the sweetness to your tastes. For a less sweet sauce, reduce the brown sugar to 2 tablespoons.

Nutrition

Serving: 1/6 recipe | Calories: 70kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 768mg | Potassium: 95mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.4mg

Read Teriyaki Sauce for the full recipe. Originally posted at Kristine's Kitchen

Once you start making your own taco seasoning, you’ll never go back to store bought! This taco seasoning recipe is incredibly easy, made from just a handful of spices and seasonings. You will love the flavor that it brings to taco night!

Store-bought packets of taco seasoning often contain a few questionable ingredients. When you make your own seasoning blends at home, you’ll know exactly what’s going into your meals. You can also adjust the ingredient amounts, salt and spiciness to your tastes.

You can make this taco seasoning recipe ahead of time and store it in your spice drawer to use in quick meals later on. Once you mix together the spices, the taco seasoning will stay fresh for months. Below you’ll find a list of my favorite ways to use homemade taco seasoning.

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How Much Taco Seasoning Per Pound of Meat

Use 2 tablespoons of taco seasoning per pound of ground beef or ground turkey. To make taco meat, first brown the ground meat in a large skillet. Then add the taco seasoning and 1/2 cup of water. I also like to add 1/2 cup of canned tomato sauce for added moisture and flavor, but this is optional. Cook at a low simmer until most of the liquid has evaporated, stirring occasionally. After cooking, season with salt and pepper to taste. I usually add about 1/4 teaspoon of salt per pound of meat.

Storage Instructions

Store homemade taco seasoning in a labeled zip-top bag or other sealed container. I like to use a small glass Weck jar to store my spice mixes. Keep it in a cool, dry place, at room temperature. I keep mine in a spice rack with the rest of my spices. Stored this way, taco seasoning will stay fresh for about 6 months, or for as long as the individual spices would be fresh.

Recipes that Use Taco Seasoning

• Taco Recipe
• Crockpot Chicken Tacos
• Instant Pot Taco Meat
• Turkey Taco Soup
• Crockpot Taco Soup
• Slow Cooker Taco Pasta
• Instant Pot Taco Pasta
• Taco Salad

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Best Taco Seasoning Recipe

This taco seasoning recipe makes the best tacos, taco soup, taco salad and more! It takes just minutes to make, using spices that you likely have in your kitchen. You won't want to go back to store-bought!

Course DIY, How To, Seasoning

Cuisine Mexican

Keyword homemade taco seasoning, how to make taco seasoning, taco seasoning, taco seasoning recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 24 servings (makes about 1/2 cup)

Calories 6kcal

Ingredients

• 3 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon onion powder
• 2 teaspoons paprika
• ¾ teaspoon garlic powder
• ¾ teaspoon dried oregano
• ¼ teaspoon cayenne pepper

Instructions

• Place all ingredients in a small bowl and whisk or stir until well combined. Use immediately or store in an airtight container at room temperature for up to 6 months.
• To make taco meat, use 2 tablespoons taco seasoning per pound of ground beef or turkey. Brown the meat, then add in 2 tablespoons taco seasoning, 1/4 teaspoon salt (or to taste), 1/2 cup of water and an optional 1/2 cup of canned tomato sauce. Simmer until most of the liquid has evaporated, stirring occasionally. Serve taco meat in warmed tortillas or as desired.

Notes

• I usually make this taco seasoning without salt and then add salt to taste when cooking. If you prefer to add salt to the seasoning mix, I recommend adding 1 teaspoon.

Nutrition

Serving: 1teaspoon | Calories: 6kcal | Carbohydrates: 1g | Sodium: 17mg | Potassium: 35mg | Vitamin A: 395IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.6mg

Read Taco Seasoning Recipe for the full recipe. Originally posted at Kristine's Kitchen

Jazz up your salad with this tangy blue cheese dressing! The sharp, salty flavor of blue cheese shines through in this creamy homemade dressing. It’s delicious served as a dip or salad dressing and makes raw vegetables even more enticing.

Once you start making homemade salad dressings, you’ll have a hard time going back to dressing from the grocery store. You just can’t beat the flavor and freshness of homemade. Luckily, you’ll need just a few ingredients and about 10 minutes to make this easy recipe.

This blue cheese dressing is creamy, tangy and loaded with blue cheese crumbles. Drizzle it over a crisp green salad, use it as a dip for fresh cut veggies, or serve it with buffalo wings or pizza.

Blue Cheese Dressing Recipe Ingredients

• Plain Greek Yogurt: Use full-fat Greek yogurt for best results. You can substitute mayonnaise if you prefer, but I love the extra tang from the yogurt (and it’s healthier, too).
• Sour Cream: Makes the dressing rich, creamy and tangy.
• Buttermilk: To thin out the dressing. If you don’t have buttermilk on hand, use this Buttermilk Substitute.
• Blue Cheese Crumbles: The pungent, salty flavor of blue cheese is the star of this recipe.
• Lemon Juice: Brightens up the flavors.
• Salt and Pepper: To make all of the flavors pop.
• Garlic Powder: Just a tiny bit of garlic powder complements the other flavors.
• Fresh Chives: I like to add chopped chives for freshness and a pop of color. If you plan to store the dressing for more than 1-2 days in the fridge, it’s best to leave them out.

Find the full recipe with ingredient amounts and instructions in the recipe card below.

How to Make Blue Cheese Dressing

Stir together all of the ingredients in a medium mixing bowl, starting with just 1/4 cup of the buttermilk. Check the consistency and add more buttermilk as needed to thin the dressing. If you plan to serve it as a dip, you’ll want a thicker dressing. If you want a pourable salad dressing, stir in more buttermilk to thin it out.

Use the back of a spoon to mash some, but not all, of the blue cheese crumbles. This will infuse the dressing with more blue cheese flavor.

Taste the dressing and adjust the seasonings to your tastes. That’s it! You’ve made blue cheese dressing!

Storage Tips

Stored in an airtight container, such as a mason jar, in the refrigerator, this blue cheese dressing will last for about 5 days. Since this dressing is made with fresh dairy ingredients, it doesn’t keep as long as vinaigrette dressings. Be sure to check the expiration dates on the Greek yogurt, sour cream and buttermilk for freshness.

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Blue Cheese Dressing

This Blue Cheese Dressing is creamy, tangy and loaded with blue cheese crumbles. It takes just a few minutes to make and is so much better than store-bought!

Course Salad Dressing

Cuisine American

Keyword blue cheese dressing, blue cheese dressing recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 14 servings

Calories 48kcal

Ingredients

• ½ cup full fat plain Greek yogurt or mayonnaise
• ½ cup sour cream
• ½ cup buttermilk
• 3 ounces blue cheese crumbles generous ½ cup
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt or to taste
• ⅛ teaspoon garlic powder
• few grinds freshly ground black pepper
• 1 tablespoon chopped fresh chives optional

Instructions

• Combine all ingredients in a medium bowl, starting with just ¼ cup of the buttermilk. Stir until well combined. Check the consistency and stir in more buttermilk as needed to thin the dressing.
• Use the back of a spoon to mash some (but not all) of the blue cheese crumbles. This will infuse the dressing with more blue cheese flavor. Taste and adjust seasonings as needed.

Video

Notes

• Makes about 1 3/4 cups.
• Store leftover dressing in an airtight container in the refrigerator for up to 5 days. If you plan to store the dressing for more than 1-2 days, it’s best to leave out the fresh chives.

Nutrition

Serving: 2tablespoons | Calories: 48kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 126mg | Potassium: 50mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 0.04mg

Read Blue Cheese Dressing for the full recipe. Originally posted at Kristine's Kitchen

Homemade Pizza Sauce Recipe

Add some pizzaz to your pizza with this zesty homemade pizza sauce!

If you’ve been relying on store-bought pizza sauce for topping your homemade pizzas, you are going to LOVE this recipe. This pizza sauce is almost as easy to make as opening a bottle of store-bought sauce, but the flavor is so much better. This sauce is thick, rich and perfectly seasoned. It will take your pizza to the next level!

Making this sauce is as simple as stirring together a few pantry ingredients. It requires no cooking, no blending, and you can even make it ahead to save time on pizza night. The best part is that by making it yourself, you can adjust the seasonings to your tastes. We like it with a touch of spice – it adds an irresistible pop of flavor to each bite!

Ingredients You’ll Need

Here’s what you’ll need to make this quick and easy pizza sauce recipe.

• Tomato Paste: Using tomato paste is the secret to making a pizza sauce that’s full of rich tomato flavor. The tomato paste also helps to thicken the sauce up, so that it is the perfect consistency for spreading on the pizza dough.
• Tomato Sauce: To thin out the tomato paste so that the sauce is nice and spreadable.
• Sugar: A little bit of sugar balances out the acidity of the tomato sauce.
• Dried Oregano: This dried herb lends authentic Italian pizza sauce flavor.
• Garlic Powder: Adds a touch of garlic flavor.
• Salt and Pepper: For flavor.
• Red Pepper Flakes: Adding red pepper flakes transforms this pizza sauce from good to amazing. The subtle spice of the red pepper flakes greatly enhances the flavor of the sauce. You can adjust the amount of red pepper flakes to your tastes.

How to Make Pizza Sauce

Making this pizza sauce recipe couldn’t be easier.

To start, whisk together the tomato sauce and tomato paste in a bowl until they are well combined. Then add in the seasonings and whisk to incorporate them evenly into the sauce. That’s it!

Before adding the red pepper flakes, we like to chop them more finely on a cutting board using a sharp knife. This helps to distribute the spice flavor more evenly throughout the sauce, so that you don’t get any extra spicy bites due to large pepper flake pieces.

This recipe makes enough sauce for generously saucing two 14-inch pizzas. If you prefer a lightly sauced pizza, you’ll likely have leftover sauce that you can save for later.

Storage Tips

Store pizza sauce in an airtight container in the refrigerator for up to 5-7 days or in the freezer for up to 3 months. If frozen, thaw it overnight in the refrigerator before using.

Give this pizza sauce recipe a try on your next homemade pizza night. I think you’ll agree that it’s the best pizza sauce!

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Pizza Sauce Recipe

Add some pizzaz to your pizza with this zesty homemade pizza sauce! This pizza sauce recipe is richly flavored and easy to make, with just a few pantry ingredients and 5 minutes of prep time. Paired with our chewy pizza dough recipe, it makes the best homemade pizza!

Course Sauce

Cuisine Italian

Keyword homemade pizza sauce, pizza sauce, pizza sauce recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 27kcal

Ingredients

• 6 ounces tomato paste
• 6 ounces tomato sauce
• 1 tablespoon dried oregano
• 1 teaspoon granulated sugar
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon red pepper flakes optional, increase to ¼ teaspoon if you like your sauce spicy

Instructions

• In a small bowl combine tomato paste and tomato sauce. Whisk well until the sauce is an even consistency.
• Add oregano, sugar, garlic power, salt and pepper. Optionally add red pepper flakes, (finely chop red pepper flakes first for a more even spice). Whisk ingredients fully.
• Use a large spoon to spread sauce evenly onto rolled out pizza dough.

Notes

• This recipe makes enough sauce for two 14-inch pizzas.
• Pizza sauce can be stored in an airtight container in the refrigerator for up to 5-7 days or in the freezer for up to 3 months. If frozen, thaw it overnight in the refrigerator before using.

Nutrition

Serving: 1.5oz | Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 343mg | Potassium: 291mg | Fiber: 2g | Sugar: 4g | Vitamin A: 446IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg

Read Pizza Sauce Recipe for the full recipe. Originally posted at Kristine's Kitchen

Once of the first things I do when September arrives is make a batch of pumpkin pie spice. Filled with warm spice flavors, this simple spice mix is my favorite to have on hand for fall baking. It’s an essential ingredient if you love baking and pumpkin recipes.

You’ll need only five common spices to make this recipe, and you likely have all of them in your kitchen right now. As you whisk the spices together, you’ll be hit with the scent of Pumpkin Pie. That alone is enough to get me in full-on fall baking mode!

How to Make Pumpkin Pie Spice

This recipe is so simple! To start, combine the ground cinnamon, ginger, cloves, allspice and nutmeg in a small bowl. You’ll find the exact measurements for each of the spices in the recipe card below.

Whisk the spices together until everything is well combined. If there are any lumps of spices, use the back of a spoon to break up the lumps and then whisk again.

That’s it! You’ve made your own pumpkin pie spice, and it’s better than any pre-made spice mix you would buy at the grocery store.

Use Your Pumpkin Pie Spice in these Recipes

• Pumpkin Bread
• Pumpkin Pancakes
• Pumpkin Granola
• Pumpkin Cheesecake Bars
• Pumpkin Smoothie
• Pumpkin Waffles

If you like this recipe, you might also enjoy making Homemade Pumpkin Puree and crunchy Roasted Pumpkin Seeds.

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Read Pumpkin Pie Spice for the full recipe. Originally posted at Kristine's Kitchen

There’s nothing better than a healthy homemade dressing tossed with your favorite salad! If you love making homemade salad dressings, you might also enjoy our Homemade Ranch Dressing, Italian Dressing and Honey Mustard Dressing recipes.

What is Green Goddess Dressing?

Green goddess dressing is a creamy dressing that is typically made with sour cream, mayonnaise, lemon juice, garlic, anchovies and a generous amount of fresh herbs. The herbs give it its signature green color and a robust herby flavor. In this version I opted to use protein-packed Greek yogurt for the creamy base. The yogurt brings a wonderful tangy flavor and also lightens up this healthy green goddess recipe.

The ingredients are blended together in a food processor or blender until smooth. Besides spooning it over a green salad, this zippy dressing also makes a lovely dip for raw vegetables.

What does green goddess dressing taste like? This dressing tastes bright and fresh, with plenty of herby flavor. It’s tangy, creamy and just a bit garlicky.

Green Goddess Dressing Recipe Ingredients

Here’s a rundown of the ingredients you’ll need for this recipe, along with substitution options:

• Plain Greek Yogurt: Both 2% and full-fat yogurt work well here. If desired, you can use replace the plain Greek yogurt with 1/2 cup each of mayo and sour cream.
• Fresh Herbs: I’ve opted to use fresh parsley, fresh basil leaves, fresh chives and fresh tarragon leaves to infuse the dressing with herby flavor. Other herbs that you could use include cilantro, dill or mint. Green onion can also be added. Be sure to use fresh herbs, not dried. 
• Lemon Juice: Use fresh squeezed lemon juice. The bottled stuff just doesn’t compare in flavor.
• Anchovy Paste: Adding anchovy paste or anchovy fillets brings a subtle salty, umami flavor to the dressing. For a vegetarian option, substitute 2 teaspoons of capers (save the rest of the jar for making Chicken Piccata).
• Garlic: Use just one small clove so that the raw garlic flavor won’t overpower the other flavors.
• Salt and pepper: To enhance all of the flavors.

How to Make Green Goddess Dressing

This green goddess sauce can be made in a food processor or blender. Just add all of the ingredients and then process or blend until everything is well combined. Process until the herbs are finely chopped. You’ll still see some flecks of green in the dressing. Be sure to scrape down the sides of the bowl/blender as needed. 

You can serve the dressing right away or chill it in the refrigerator until you’re ready to serve. It will stay fresh in an airtight container in the fridge for up to 5 days.

Recipe Tips

• The thicker the Greek yogurt that you use, the thicker the dressing will turn out. If it’s too thick for your liking, you can thin it out will a little buttermilk. You may want it a little thicker if you plan to serve the sauce as a dip, or thinner if you’d like to use it as a salad dressing.
• Blend the sauce until the herbs are finely chopped for a bright green color.
• To make a dairy-free green goddess dressing, sub a ripe avocado in place of the Greek yogurt. I’ve even seen recipes that use tahini to give the dressing its signature creaminess.

Ways to Serve Green Goddess Dressing

• Drizzle green goddess dressing over a green salad.
• Serve it as a dip with raw vegetables such as carrots, celery, radishes, cucumber and bell peppers and whole wheat pita bread.
• Spoon it over roasted vegetables, grilled vegetables or a baked sweet potato.

More Salad Dressing Recipes

Try one of these easy homemade salad dressings next:

• Lemon Vinaigrette
• Greek Salad Dressing
• Coleslaw Dressing
• Balsamic Vinaigrette

(more…)

Read Green Goddess Dressing for the full recipe. Originally posted at Kristine's Kitchen

If you’ve never made balsamic glaze, you are going to be pleasantly surprised with how easy it is to prepare. It’s ready in just 15 minutes, and the only ingredient you need is balsamic vinegar. If you prefer a sweeter glaze, you can add a bit of honey or brown sugar as well. Forget buying a bottle of balsamic glaze at the grocery store, this homemade balsamic glaze recipe is so much better.

This luscious glaze elevates the flavor of both sweet and savory dishes. Drizzle it over a bowl of fresh strawberries and vanilla ice cream or a pan of Roasted Brussels Sprouts, serve it with grilled meats or veggies, or enjoy it with a Caprese salad. The possibilities are just about endless!

What is Balsamic Glaze?

Balsamic glaze, also called balsamic reduction, is made by simmering balsamic vinegar on the stove until it reduces down into a thick syrupy glaze. As it boils, the sharp vinegar flavor mellows, and you’re left with a sweet and tangy glaze that is irresistible served with everything from salads and fruit to chicken, fish and even pizza. 

Choosing a Balsamic Vinegar

Since the vinegar flavor concentrates as it reduces down, I recommend using a good quality balsamic vinegar. There are different grades of balsamic vinegar, and I usually look for one labeled balsamic vinegar of Modena. This indicates that the grapes that make the vinegar are processed in Modena, Italy. More expensive balsamic vinegars will typically have a more complex flavor than cheaper options.

Recipe Tips

• For an even sweeter glaze add 1 tablespoon of honey or brown sugar before simmering the vinegar. The sugar will balance the acidity of the balsamic and will also help the glaze to thicken faster.
• Don’t forget to check in on the pot and stir it occasionally as it simmers. You don’t want to burn the glaze.
• The longer you simmer the reduction, the thicker it will be. It will continue to thicken more as it cools.
• If you’d like to double the recipe, know that it will take a little longer to reduce when you have more volume in the pot. Using a larger pan can help to speed up the process.

Storage Instructions

Let the reduction cool and then store in an airtight container in the refrigerator. It will last for at least 2 weeks, probably longer. But the more likely scenario is that you’ll use it all up by then! (more…)

Read Balsamic Glaze (Balsamic Reduction) for the full recipe. Originally posted at Kristine's Kitchen

I’m powerless to resist a bowl of salsa and crunchy tortilla chips, especially if the salsa is this homemade pico de gallo!

Like our Restaurant-Style Salsa Recipe, this pico de gallo is bursting with fresh flavor. This addictive salsa is a colorful combination of juicy tomatoes, onion, cilantro and lime juice, with finely chopped jalapeño for a bit of heat. You can skip the jalapeño if you’re sensitive to spice, or double up on it for a spicy salsa!

Making this recipe requires no cooking, since the ingredients are simply chopped and then stirred together. It’s a breeze to whip up, and usually disappears just as fast!

What is Pico de Gallo

Pico de Gallo (also called salsa fresca) is a chunky fresh salsa recipe, made with fresh ripe tomatoes, onion, cilantro, jalapeño or serrano pepper and lime juice. The ingredients are typically finely chopped by hand to make the ideal chunky texture, ready for spooning on tacos or scooping up with tortilla chips. The name pico de gallo translates to “rooster’s beak,” and there are various theories about how it got its name. Pico de gallo is incredibly easy to make, and perfect for serving with your favorite Mexican recipes.

Pico de Gallo Ingredients

Since fresh tomatoes play a starring role in this pico de gallo recipe, be sure to use the best ripe, bright red tomatoes you can find. Besides the tomatoes, you’ll need just six ingredients, including salt.

• Tomatoes: Use ripe red tomatoes such as plum tomatoes or Roma tomatoes.
• White Onion: For a bit of sharp flavor to balance out the sweetness of the tomatoes.
• Fresh Cilantro: Adds fresh herby flavor. If you don’t like cilantro you can leave it out.
• Jalapeño: For heat. Remove the seeds and ribs or the pico will turn out too spicy.
• Garlic: A clove of fresh garlic adds another flavor dimension to this pico recipe. 
• Lime Juice: A squeeze of bright citrus adds zippy flavor.
• Salt: Makes all of the flavors pop!

How to Make the Best Pico de Gallo

Making pico de gallo is as simple as chopping the ingredients and stirring everything together. It couldn’t be easier! Follow these tips for making homemade pico with the best texture and flavor:

• Before chopping the tomatoes, I like to remove the core, tomato seeds and juice so that they don’t water down the salsa.
• Pico de gallo will be best when made with tomatoes that are are ripe and flavorful. Make this recipe during tomato season!
• Chop everything up finely so that you get a little bit of everything in every bite. It’s best to chop by hand, as using a food processor won’t give you the chunky texture of authentic pico de gallo.
• Taste it and adjust the seasonings to your tastes. Sometimes a little more salt or lime juice, for example, can make all the difference!
• You can serve the salsa right away or chill it in the fridge for an hour or two to let the flavors meld together.

Recipe Variations

You can play with this basic recipe to make all sorts of delicious variations! Try adding:

• Diced avocado for creaminess and healthy fats.
• Diced peaches or mango for a fun and fruity twist.
• Chopped cucumber or bell pepper for extra crunch.
• Swap the white onion for red onion for a slightly different flavor.

Ways to Serve Pico de Gallo

Pico de gallo makes a delicious topping for tacos, burritos, enchiladas and Mexican casseroles. It’s also perfect for serving as an appetizer, with tortilla chips for scooping. Make a batch of pico and some of our Best Guacamole and dig in! Serve this homemade pico with:

• Tacos: Try Carnitas or Fish Tacos.
• Enchiladas: Spoon it over Chicken Enchiladas or Beef Enchiladas.
• Casseroles: Use it as a topping for an Enchilada Casserole, Mexican Casserole or Taco Casserole.
• Burritos: Serve it with your Breakfast Burrito or add a spoonful to a Burrito Bowl.

Storage Instructions

Store pico de gallo in an airtight container in the refrigerator for up to 3-4 days. The tomatoes may release some liquid over time, which you can drain off if desired. Give the salsa a stir to recombine the flavors before serving. (more…)

Read Pico de Gallo for the full recipe. Originally posted at Kristine's Kitchen

Tzatziki is a thick and creamy cucumber yogurt sauce that’s a staple in Greek cooking. In Greece, tzatziki is often made with strained sheep or goat’s milk yogurt, but I use a thick whole milk Greek yogurt because it’s much easier to find in grocery stores. Tzatziki sauce is ultra refreshing and flavorful, made with cucumber, garlic, lemon and fresh dill. This versatile sauce can be used as a dip or spread, served with kebabs, pita bread, pita chips, gyros, grilled veggies and more.

I love Greek food and making homemade tzatziki has been a game-changer. This healthy cucumber sauce is so easy to make, and you’ll want to put it on just about everything! 

Tzatziki Recipe Ingredients

Here’s what you’ll need to make this easy tzatziki recipe.

• Greek Yogurt: For best results, use a thick whole milk Greek yogurt. Be sure to use plain, not flavored, yogurt.
• Cucumber: The shredded cucumber incorporates into the yogurt and makes this cucumber tzatziki sauce delightfully refreshing. Use an English cucumber for best results. English cucumbers have thin skin and do not require peeling or seeding.
• Fresh Dill: You’ll be amazed at how a little fresh dill makes all the difference in the flavor of the sauce. Fresh mint is sometimes also included, so feel free to add a bit (a little goes a long way), if desired.
• Olive Oil: Adds a bit of richness and a silky texture.
• Lemon Juice: Brightens up the flavors.
• Garlic: Brings a subtle garlicky flavor, which is mellowed by the cool yogurt and cucumber.
• Salt: To make all of the flavors pop.

How to Make Tzatziki Sauce

Making tzatziki sauce is as simple as 3 easy steps: shred and squeeze the cucumber, mix the ingredients together, and taste! Find the full recipe with ingredient amounts and instructions in the recipe card below.

1. Shred the cucumber. I find it’s easiest to shred the cucumber using the large holes on a box grater, but you can also use a food processor fitted with the shredding disc.
2. Squeeze out the moisture from the shredded cucumber, by wrapping it in a clean kitchen towel or paper towels. Then squeeze until you’ve gotten all of the extra liquid out.
3. Combine the ingredients in a medium mixing bowl: cucumber, yogurt, chopped dill, olive oil, lemon juice, minced garlic and salt. Stir until everything is well combined. Then taste and add more salt, if needed.

Recipe Tips

• Squeeze the moisture out of the shredded cucumber so that it doesn’t water down the tzatziki sauce. To do this, wrap the shredded cucumber in a clean kitchen towel or paper towels and squeeze over a bowl. (You can add the cucumber juice to smoothies!)
• Use a thick Greek yogurt (I use Fage) to make tzatziki with the best thick, creamy texture. If your yogurt is not as thick as you’d like, you can strain it through cheesecloth to thicken it up.
• Don’t skip the fresh dill. It’s one of the key ingredients that makes this sauce so good!
• Salt the sauce to taste once you’ve mixed everything together.

What to Serve with Tzatziki Sauce

I always want to go back for more when tzatziki is on the menu! Luckily, there are many delicious ways to enjoy this cool and creamy sauce. 

• Use it as a dip for pita chips, Pita Bread or raw vegetables.
• Serve it with grilled meats or veggies. Try it with these colorful Grilled Vegetables, Chicken Kabobs or Greek chicken.
• Spoon it on gyros, serve with falafel, or add it to a wrap or sandwich.
• Serve it with a Mediterranean salad such as Tabbouleh or Orzo Salad.

Storage Instructions

Store leftover tzatziki sauce in an airtight container in the refrigerator for up to 3-4 days. Stir it before serving to recombine the ingredients (some liquid may separate over time). (more…)

Read Tzatziki Sauce for the full recipe. Originally posted at Kristine's Kitchen

Pork tenderloin is a dinnertime staple in our house. It’s quick and easy to prepare, and the whole family loves it! This versatile cut of meat is a favorite for everything from Sunday dinner to quick weeknight meals.

This pork tenderloin marinade will take your pork to a new level of deliciousness. It’s a simple combination of ingredients that infuses the meat with flavor and makes every bite irresistible. Like this Pork Chop Marinade, Chicken Marinade and Steak Marinade, this marinade recipe is an easy way to elevate the flavor of your dinner. It takes just a few minutes to combine the marinade ingredients. You can marinate the pork for up to 12 hours in the refrigerator, or even freeze it in the marinade for a fast meal later on.

Pork Tenderloin Marinade Ingredients

• Olive Oil: Adds moisture, prevents the pork from sticking to the grill (if grilling), and helps to transfer the flavors of the other ingredients to the pork. 
• Soy Sauce: Brings umami flavor. I recommend using a low sodium soy sauce.
• Lemon Juice: Helps to tenderize the meat and adds bright, zippy flavor.
• Brown Sugar: For a touch of sweetness. You can omit the brown sugar if you prefer, or substitute honey.
• Dijon Mustard: One of my favorite ingredients – you won’t be able to discern the mustard flavor but it adds a wonderful tanginess to the marinade.
• Garlic: Fresh garlic brings so much flavor.
• Dried Oregano: Or try other dried herbs, such as Italian seasoning or dried thyme.
• Salt & Pepper: For flavor.
• Pork Tenderloin: Be sure to buy a pork tenderloin, not a pork loin. Pork tenderloin is long, thin and exceptionally tender, while a pork loin is a wider cut of meat that, while delicious, is not as tender after cooking. If you have a pork loin, see my Pork Loin Roast recipe.

How to Marinate Pork Tenderloin

1. First, combine the marinade ingredients in a small bowl and whisk them together.
2. Trim any silver skin off of the pork tenderloin. (The silver skin is a tough silver/white membrane that you may find on one side of the pork.)
3. Place the pork in a large zip-top plastic bag. Pour the marinade into the bag with the meat and seal. Alternatively, you can marinate the pork in a bowl or dish.
4. Place in the refrigerator and marinate for at least 1 hour and up to 12 hours or overnight.
5. Then, cook the tenderloin as desired, discarding any used marinade.

How to Cook Pork Tenderloin

This pork tenderloin marinade can be used with a variety of cooking methods. We often use it in the summer to make grilled pork tenderloin, but you can also bake the pork tenderloin or even cook it in the air fryer.

• To Grill: Heat an outdoor grill or grill pan to medium heat. Grill the pork tenderloin over medium heat with the grill closed for 15-25 minutes, turning every few minutes, until the center of the tenderloin reaches 145° F. Let pork rest for 5 minutes before slicing and serving.
• To Bake: Preheat the oven to 400° F. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. (If you do not have an oven-safe skillet you can transfer the pork to a baking dish after browning it.) Add the pork to the pan and brown on all sides, 1-2 minutes per side. Transfer to the oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145° F. Let rest for 5 minutes before slicing and serving.
• Air Fryer: Preheat the air fryer to 380° F for 5 minutes. Air fry the pork at 380° F for 10 minutes. Then flip the tenderloin over and continue cooking for 8-16 more minutes, or until the center of the pork registers 145° F on an instant read thermometer. Let it rest for 5 minutes before serving. Or try this Air Fryer Pork Tenderloin.

If you’d like to cook pork tenderloin in the Instant Pot, try this Instant Pot Pork Tenderloin recipe.

Tips for the Best Juicy Pork Tenderloin

• Before adding the pork to the marinade, reserve a few tablespoons of marinade to brush on the pork during the last few minutes of cooking.
• Don’t heat the grill or pan too hot or the outside of the pork may burn before the inside is cooked through.
• To tell when pork is done, use an instant read thermometer to measure the internal temperature in the center. Pork should be cooked to at least 145° F and then allowed to rest for at least 3 minutes before serving. For best results, try not to overcook the meat. Pork tenderloin can be a little pink in the center and still be done.
• Let the meat rest for 5 minutes before serving. During the rest time, the pork will continue to cook a bit due to carryover cooking. The juices will redistribute throughout the meat so that your pork turns out juicy and tender. 

Serving Suggestions

I like to vary the side dishes that I serve with marinated pork tenderloin depending on the season. If it’s summer and you’re grilling, serve it with Grilled Vegetables and Potato Salad or Corn on the Cob and a Greek Pasta Salad. In the colder months, opt for cozier side dishes like Homemade Mashed Potatoes and Roasted Green Beans or Brussels Sprouts.

(more…)

Read Pork Tenderloin Marinade for the full recipe. Originally posted at Kristine's Kitchen

It always amazes me how just a few simple ingredients can come together to make something exceptionally more delicious than any one of the components on its own. Pesto is a perfect example. Yes, it’s true that fresh basil, Parmesan cheese, garlic, pine nuts and olive oil are all individually something special. But pulse them together in your food processor and they are transformed into a creamy, flavorful sauce that’s too good to resist.

This basil pesto recipe requires only 5 ingredients, plus salt and pepper. It comes together in just 10 minutes, making it a staple for easy meals. Use it as a sauce for pasta or pizza, a sandwich spread, or a topping for grilled chicken or fish.

What is Pesto?

Pesto is a vibrant green sauce made with fresh basil, pine nuts, Parmesan cheese, garlic and olive oil. Pesto originated in Genoa, Italy and the name pesto comes from the Italian word “pestare,” which means “to pound or crush,” since the ingredients were traditionally pounded together using a mortar and pestle.

Pesto Recipe Ingredients

There are many variations of pesto, including those that use other greens such as arugula, spinach or kale and other nuts such as almonds or walnuts. This is a classic pesto recipe, made with basil and toasted pine nuts. Here’s what you’ll need:

• Fresh Basil: You’ll need about 3 cups of loosely packed fresh basil leaves.
• Pine Nuts: Lightly toasting the pine nuts in a skillet helps to develop their nutty flavor. 
• Parmesan Cheese: Freshly grated from a block of Parmesan will give you the best flavor, but I’ve also used fresh pre-grated Parmesan from the grocery store with good results. 
• Garlic: One small clove is enough to infuse the pesto with fresh garlic flavor. If you really love garlic, you can add two small cloves. Since the garlic isn’t cooked, a little goes a long way.
• Salt and Pepper: Season to taste.
• Olive Oil: Use a good quality olive oil, since its flavor will impact the taste of the pesto.

How to Make Pesto

Making pesto from scratch is so simple! Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts and instructions in the recipe card below.

1. First, toast the pine nuts. Place them in a small skillet on the stove over medium-low heat. Toast until fragrant and lightly browned, stirring occasionally. This will only take a few minutes. Then remove the pine nuts from the hot pan and let them cool.
2. Combine the basil, Parmesan, toasted pine nuts, garlic, salt and pepper in a food processor. Pulse until everything is finely chopped.
3. Finally, with the food processor running, pour the olive oil in a steady stream through the feed tube. Process until the oil is incorporated, scraping down the sides of the bowl as needed. Then serve and enjoy!

Pesto Recipe Variations

• Other greens: Instead of basil, try spinach pesto, arugula pesto or kale pesto. Or use fresh herbs other than basil, such as parsley or a combination of parsley and cilantro or mint. You can even make pesto with green peas!
• Switch up the nuts: Pine nuts are most often used to make classic pesto, but they can be pricey. You can substitute other nuts, such as almonds, walnuts, pecans or pistachios if desired.
• Try a different cheese: Instead of the usual Parmesan, try another hard Italian cheese such as Romano.
• Make it nut-free: Broccoli Pesto is my favorite nut-free version.

Serving Suggestions

My favorite way to serve pesto is to toss it with pasta, such as spaghetti, linguine or penne. But don’t limit yourself to pesto pasta! You can also spread pesto over chicken breasts or thighs before baking or grilling, or simply serve it as a sauce with Grilled Chicken or Grilled Salmon. Toss it with zucchini noodles, like in this Kale Pesto Zucchini Noodles and Salmon recipe. Or try one of these delicious ideas:

• Pizza: Pesto makes an amazing sauce for pizza. Try this Spinach Pesto Pizza recipe.
• Pasta Salad: Pesto Pasta Salad is one of our favorite summer side dishes!
• Sandwich Spread: Use it as a spread for Turkey Burgers or sandwiches.
• Vegetables: Pesto makes a delicious topping for Grilled Vegetables or Roasted Vegetables.

Or just serve it with some crusty bread for dipping!

Storage Instructions

• Refrigerator: To keep pesto fresher for longer in the fridge, put it in a small airtight container and then pour a thin layer of oil over the top of the pesto. The olive oil acts as a barrier to protect the pesto from the air, so that it keeps its bright green color for longer. Pesto will last for about 5 days stored this way in the refrigerator.
• Freezer: My favorite way to freeze pesto is to portion the sauce out into ice cube trays and freeze. Once frozen, pop the cubes out and transfer to a zip-top plastic bag or other storage container and store in the freezer for up to 3 months. This way, you have small portions of pesto, ready for using in your favorite recipes. If you don’t want to use an ice cube tray, you can freeze pesto in a small airtight container.

More Easy Sauce Recipes

If you love this pesto recipe, try one of these homemade sauce recipes next!

• Marinara Sauce
• Chimichurri Sauce
• BBQ Sauce
• Enchilada Sauce Recipe
• Homemade Salsa
• Stir Fry Sauce

There’s something magical about cheesy, nutty, garlicky pesto! Let me know in the comments how you like to serve it. (more…)

Read Basil Pesto Recipe for the full recipe. Originally posted at Kristine's Kitchen

Prepare to have your taste buds sing!

Once you try this chimichurri recipe, you will want to put it on everything. When I was testing this recipe, we served the chimichurri sauce over grilled chicken breast and roasted potatoes and could not stop raving about what an amazing meal it was.

What is chimichurri? Chimichurri sauce originated in Argentina and Uruguay. It’s a simple mixture of parsley, garlic, oregano, red wine vinegar and olive oil. Crushed red pepper flakes add a touch of heat, and you can adjust the amount to your tastes. I found that we liked this sauce with more red pepper flakes than I expected, as the olive oil mellows their flavor. This recipe comes together in just 10 minutes. It couldn’t be easier! (more…)

Read Chimichurri for the full recipe. Originally posted at Kristine's Kitchen

With grilling season here, I’m excited to share my all-time favorite pork chop marinade. It takes just minutes to mix up, and it makes the most amazing Grilled Pork Chops!

I love using marinades because they are an easy way to infuse meats with delicious flavor, making them extra tender and juicy. Marinades also allow for flexibility, since you can marinate pork chops for just one hour or up to 8 hours before cooking. You can even freeze pork chops in this pork chop marinade to cook later. (more…)

Read Pork Chop Marinade for the full recipe. Originally posted at Kristine's Kitchen

When Mexican food is on the menu, salsa is an essential. This easy salsa recipe is so good, once you try it you’ll have a hard time buying store-bought salsa again. It’s fresh, spicy and totally addicting!

Just like my Guacamole Recipe, this salsa recipe is made with simple ingredients. It’s easy to adjust the flavors to your tastes, and you can make it more or less spicy. Serve it with your favorite Mexican recipes, including Chicken Enchiladas, Beef Enchiladas and Taco Salad. (more…)

Read Best Homemade Salsa Recipe for the full recipe. Originally posted at Kristine's Kitchen