Fluffy Pancakes

I first posted this pancake recipe it 2006, and figured it was time to elaborate a bit. It’s a recipe I use it a lot, resulting in a beautiful, classic stack of pancakes with impossibly tender crumb and golden edges. The pancakes have lightness and lift, and good color. That said, the real reason I love this recipe is because it’s endlessly adaptable. I’ve used it as a base pancake recipe and jumping off point for endless pancake adaptations and I heartily encourage you to do the same. You can experiment with a range of flours, liquids, and add-ins, and I list off a number of suggestions below.

Buttermilk, Yogurt, or Milk? – use what you’ve got!

You can make these pancakes with just about any liquid you have on hand. I’ve listed them in order of preference. Buttermilk is wonderful, but yogurt works like a dream too. Not everyone keeps buttermilk on hand, but many people have a cup of yogurt. Go for it! Thin Greek yogurt with an equal amount of water, so for this recipe I’d combine 1 cup + 2 tablespoons Greek Yogurt with the same amount of water. If you’re using a standard yogurt don’t bother thinning it.

Both of the above (buttermilk or yogurt) are A-plus choices. Don’t have other of those? Dairy milk, oat milk, and almond milk will all give you good results. When using one of these, allow the batter to sit for 5-10 minutes before cooking, allowing the batter to thicken a bit.

Experiment with Different Flours in Your Pancakes

I’ll start by saying, you can use all-purpose flour in these pancakes. But, by all means, experiment with more nutritious whole-grain flours if you have them (I have suggestions below and in the recipe). White whole wheat flour works wonderfully here. It’s the Trojan horse of whole-grain flours, because for finicky people who won’t eat anything brown or wholesome you can pass it off as white. It is made from a strain of hard white winter wheat berries and the nutritious bran and germ aren’t processed out the way they are in all-purpose white flour. The white whole wheat flour makes for a tender crumb.

Rye Pancakes: Replace about 1/2 of the all-purpose flour with rye flour.

Oatmeal Pancakes: Replace 1/3 cup of the flour with quick cooking oats or oatmeal you’ve blitzed int a blender. These are particularly good with slices of banana cooked in. Sprinkled with a bit of brown sugar in place of syrup.

Tiny Grain Pancakes: Stir 1/2 cup cooked quinoa or millet into your batter.

Blueberry Beet Pancakes (Vegan):  If you’re looking for a colorful vegan pancake variation – hearty, substantial, delicious, and kid-friendly. 

Variations From other Cooks

A number of you have left helpful comments for tweaks and variations to this recipe over the years and I wanted to list off a couple:

Lactose Intolerant: Jenny noted, “I just made these this morning for my lactose-intolerant twins, substituting the 2 1/4 C buttermilk for 1C soy milk. They were absolutely awesome! I ground 2 C wheat berries, which made 4C flour, and doubled the recipe for my large family.” 

Lots of Bran: Rachael says, “I would really encourage you to try adding bran to your waffles or pancakes next time. I substitute up to half of my flour with bran (sometimes have to reduce the liquid a bit or add in something thicker, like yogurt, because the bran doesn’t absorb milk)… it lends a wonderfully nutty flavor to things and it lightens the texture substantially, not to mentioned the good-for-you fiber.

Extra Credit Fluffy

I’ve tweaked the recipe here to have you separate your eggs, and beat the whites into fluffy peaks. It’s an annoying step, and requires extra effort, but is arguably worth it. You fold the whites into your batter as a last step before cooking, and it adds a really nice lightness to the pancake batter. That said, if you’re not feeling up to it, no big deal – lightly beat the two eggs and add them to the liquid mixture.

Favorite Toppings for your Pancakes

Whole Blueberry Maple Syrup: This is my favorite syrup for these pancakes and worth the bit of extra effort to make. It’s delicious, fragrant and beautiful without being overly sweet. To make blueberry maple syrup put half of a 6-ounce basket of blueberries, 1/4 cup sugar, 1/4 cup maple syrup, and 2 tablespoons of water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves. Simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juiciness extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup and set aside. You can use whatever sugar you like here – white, brown, coconut sugar, etc.

Churro-style Cinnamon Sugar: Combine 2 tablespoons cinnamon with 1/2 cup sugar and stir well. Sprinkle generously across hot buttered pancakes. You can experiment with the sugar blend beyond this as well, adding a pinch of ground cloves or curry powder, and/or crushed rose petals.

Tasty Add-Ins

Berries: If you’re adding berries to your pancakes, add them to your pancakes after they’re on the griddle. This way your pancake batter retains its color.

Bananas: If you’re adding slices of banana to your pancakes, add them after the pancakes are on the griddle.

Boosts: Adding a boost of oat bran, wheat germ, nutritional yeast, kale or beet powder, hemp or flax seeds is always an option. I usually start with a tablespoon or two.

Some Cooking Tips

My pan of choice for pancakes is cast iron, but any pan that holds steady heat is fine. The key is getting and maintaining the right temperature. Too much heat and you end up with burned pancakes that are under-cooked in the middle. Too little heat, and they take forever to cook, and they end up with a bit dry with a toughened crumb. I tend to start  at a lower temperature than I think I’ll want, and creep it up from there.

Keep Those Pancakes Warm!

Unless you have a griddle, or multiple pans going, you’re going to need make your pancakes in batches. And you don’t want your first round to go cold while you’re making the next. If you have a cooling rack you use for cookies, you can deploy it here. Place pancakes, preferably in a single layer, on the cooling rack after transferring from the skillet, and place them in a 200F oven to keep warm. I like the cooling rack better than a plate because it allows air to circulate around the entire pancake. This way, the bottom sides of the hot pancakes won’t get soggy.

Enjoy the pancakes! If you’re looking for breakfast recipes don’t miss this healthy granola, or the best waffle recipe (seriously!), these homemade cinnamon rolls, a loaded frittata, tofu scramble, Herb Cream Cheese Scrambled Eggs, and the baked oatmeal is always popular. Ooh – I also love this Cinnamon Vanilla Sunflower Butter on freshly baked toast. 

Continue reading Fluffy Pancakes on 101 Cookbooks

Homemade Strawberry Lemonade

Strawberry lemonade is the perfect summertime drink that is refreshing and delicious! With only a few ingredients, this homemade lemonade will be the hit! Fall in love with this delicious and flavorful drink this summer!

Strawberries are what I love! This frozen strawberry lemonade is just as good and gives another way of cooling down this summer. Fresh ingredients that is kid approved and loved by all!

Homemade Strawberry Lemonade

I don’t know what it is about me and strawberries, but I am obsessed! I made a special trip to Costco just to get their amazing strawberries. I love buying strawberries when they are in season and perfectly ripe and juicy. I love using them in recipes, especially homemade jam. That is if they make it to the recipe! I ate one pound all by myself yesterday! They were just so good I kept eating them one by one. Needless to say I had to make another trip to get some more strawberries because we ended up making 3 batches of this amazing strawberry lemonade.

Let me just tell you how amazing this turned out. I had a little helper in the kitchen today. We cut the fresh strawberries and squeezed the lemons by hand into the blender. This recipe is the perfect amount of lemon and the perfect amount of strawberries. I sliced up some fresh strawberries and poured the drink into into a glass with ice on top. And oh yum… the froth on top of this made the drink incredible. We will be making this weekly at our house and it also makes such a fun summer drink!

Ingredients for Strawberry Lemonade:

I have always loved strawberry lemonade and I order it wherever we go. Since I didn’t grow up on soda I have always preferred strawberry lemonade and it quenches your thirst so well especially on a hot summer day!

  • Strawberries: Fresh strawberries are best and taste juicy and delicious.
  • Lemons: Juice of 2 Large lemons
  • Agave Nectar: This gives it a little thickness and some sweet flavoring to go with the tart lemonade.
  • Cold Water: Nice and refreshing on a hot summer day!
  • Extra Strawberries: Garnish with more strawberries to look beautiful in your pitcher and cups.

How do you Make Strawberry Lemonade from Scratch?

This is a simple recipe that comes together quickly. Double or even triple the recipe (depending on your blender size) for a delicious drink throughout each day.

  1. Blend on high: In a blender, combine 1 1/2 cup strawberries, juice of 2 lemons, and agave nectar. Blend on high until smooth about 2 minutes.
  2. Whisk together: Pour into a pitcher and whisk together with the cold water. Refrigerate until chilled about an hour.
  3. Serve and enjoy! Serve with ice and garnish with strawberry.

The Recipe Critic Pro Tip:

Another sweet thing about making a homemade lemonade, is that you can use any kind of fruit to substitute for the strawberry! 

Fresh strawberries sliced into a blender adding in lemon juice and another photo next to it with it blended together.

Can You Use Frozen Strawberries for this Lemonade?

Yes! Frozen strawberries will work great and gives it that strawberry flavoring. Just know the texture and consistency may be a little different. Fresh strawberries are best for this recipe if possible to use. When using frozen strawberries be sure to thaw them prior to adding them to the blender. Since frozen strawberries are not as sweet as fresh strawberries, I recommend adding a little bit of sugar into the mix or more agave nectar.

Three photos of pitchers, the first on the left has a pitchers with sliced lemons and strawberries and pouring cold water over them. The second photo in the middle is the pitcher with water having the puree being poured over top and the third photo on the right has a wooden spoon stirring the pitcher mixture together.

Variations When Making Homemade Lemonade:

I am always up for different mixtures of lemonade but strawberry lemonade is my go-to. I can’t get enough of the rich, sweet and a hint of tart flavoring it has to offer. Make different varieties of lemonade or even switching the ingredients around with what is best for you. Enjoy all summertime long with this homemade lemonade made from scratch!

  • Fruit: Mix and match fruit! Add in more fruit or substitute fruit with watermelon, kiwi, more berries or even pineapple!
  • Lemons: If you love more tart squeeze another lemon into the mix. Lemon juice will also work if you don’t have fresh lemons.
  • Syrup: Substitute honey, sugar or a sweet syrup to thicken and add sweetness to the lemonade.
  • Water: Sounds crazy but even switching out the cold water for hot water can give you a different feel for this homemade lemonade. Almost like a warm drink to settle you down at night and warm you up.

A mason jar with strawberry lemonade being poured into it and a strawberry with a lemon stuck to the side.

Can you Freeze Fresh Lemonade?

Totally! Simply mix together the fresh strawberries, lemon juice and agave nectar together. Leave out the water and extra strawberries until you are ready to thaw. Pour into a ziplock bag and lay flat in a freezer for up to 3 months. When ready to make homemade lemonade, let it thaw over night in the refrigerator and add to a pitcher. Add the water amount and stir together. Enjoy all summer long!

How Long Does Homemade Lemonade Last?

Homemade lemonade will keep in the refrigerator for 5 to 7 days long. Lemonade will not go bad. Store the lemonade in a pitcher with a lid or jars in the refrigerator to keep it from spilling.

Homemade strawberry lemonade ina a mason jar garnished with lemons and strawberries with a pitcher of lemonade in the background faded out and another mason jar with strawberry lemonade.

More Homemade Drinks to Enjoy:

  • Summetime Tea
  • 5 Minute Detox Water
  • Watermelon Lemonade
  • Copycat Chick-fil-A Lemonade
  • Dole Pineapple Whip


Homemade Strawberry Lemonade

We will be making this weekly at our house and it also makes such a fun summer drink!
Course Drinks
Cuisine American
Keyword lemonade, lemonade recipe, strawberry lemonade
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 Cups
Calories 30kcal
Author Alyssa Rivers


  • 1 1/2 cup strawberries
  • Juice of 2 large lemons
  • 1/4 cup Agave Nectar
  • 2 1/2 cups cold water
  • extra strawberries for garnish


  • In a blender, combine 1 1/2 cup strawberries, juice of 2 lemons, and agave nectar. Blend on high until smooth about 2 minutes.
  • Pour into a pitcher and whisk together with the cold water. Refrigerate until chilled about an hour.
  • Serve with ice and garnish with strawberry. Enjoy!


Updated on April 21, 2020

Originally Posted On: May 30, 2013


Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 41mg | Fiber: 1g | Sugar: 6g | Vitamin C: 16mg | Calcium: 4mg | Iron: 1mg

A top photo overview of a pitcher with homemade strawberry lemonade garnished with fresh cut lemons and strawberries.

Adobong Pusit With Pork Belly

Kung baga sa Pag-ibig, Adobong Pusit is my first love!

Ito yung ulam na kapag naamoy ko ng niluluto, lumulukso ang puso ko.

At kapag nakahain na? Ay sus! kilig na kilig ako.

LOL! Kidding aside, this is the first ulam I fell in love with as a child and would often request for my nanay to cook. When we cook Adobong Pusit, it is never without pork belly. I know pork belly makes it doubly delicious because of the fat and all but another reason we put pork belly is for extenders! Yes, para dumami. We were meat vendors back then and we have plenty of meat to cook. Plus we all know how expensive squid can get, right? It costs around ₱400 to ₱450 per kilo. And that kilo of squid would immediately shrink to .. about, 500g when cooked. So ang konti na.. para dumami sya in a delicious way, dinadagdagan namin ng pork belly….

Jeskelerd, pag ganito siguradong tataob ang rice cooker!

Kayo mga mamsh, anong first love nyong ulam?



  • 1 kg fresh squid
  • 300g pork belly,cut into chunks
  • ½ cup vinegar
  • 1 cup water
  • 1 whole garlic
  • 3 tbsp cooking oil
  • 1 tbsp sugar (or sweetener, if not using sugar)
  • 1 tbsp patis
  • green chili

  1. Remove ink sacs from squid, put in a small bowl, and set aside.
  2. Pull out head, innards and transparent ribs to clean the squid. Clean the head by pulling out the teeth. Wash with water and drain.
  3. Put the pork belly chunks and squid in a pot.
  4. Add 1 cup water in your inc sac bowl, squeeze ink sacs in water and pour it in your pot.
  5. Add the vinegar, cover, and heat in the stove. Bring to a boil and simmer until squids are pink.
  6. Drain and reserve the liquid for later.
  7. In a deep pan, sauté garlic in heated oil until a bit brown. Add pork and fry until a little brown.
  8. Add squid and continue to stir fry for a few seconds.Then pour the mixture it was boiled in.
  9. Simmer for 2 minutes. Season with sugar and patis.
  10. Stir and turn off heat.. Serve with steamed rice or cauli rice

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Adobong Pusit With Pork Belly appeared first on The Peach Kitchen.

Oven Baked Chicken and Rice

This oven baked Chicken and Rice recipe has captured the hearts of people all around the world! Buttery garlic rice AND juicy seasoned baked chicken thighs are baked together in the same pan.

The rice absorbs the chicken juices as it cooks, adding loads of flavour. It’s like cooking the rice with homemade stock!

Chicken and rice recipe

This chicken and rice recipe is a long standing reader favourite that’s captured the hearts of readers all around the world. So I thought it was about time I updated it with a much improved video and photos!

Readers tell me they love it because:

  • it’s a one pan dinner – the uncooked rice and chicken are cooked together at the same time;
  • completely hands off – unlike cooking rice on the stove which requires more attention, you just put the pan in the oven, set the timer and walk away;
  • quick to prepare – active prep time is under 10 minutes;
  • it’s very, very delicious!

The chicken is ultra tasty….but the star of this recipe is the garlic butter rice!

So here’s what you get in this chicken and rice recipe – juicy seasoned chicken….

Close up showing the inside of oven baked chicken thighs

…. AND fluffy rice. GARLIC BUTTER rice, at that!

Close up of garlic butter rice

(And PS, to all the fellow rice snobs out there – this rice is fluffy and perfectly cooked, not soggy and mushy like you’d expect. The trick is to pour HOT liquids over the uncooked rice – gives it a big head start in the oven!)

What you need for this baked Chicken and Rice

Here’s what you need:

Ingredients in Oven Baked Chicken and Rice

  • Skin on, bone in chicken thighs is best for this recipe because they take the same length of time to cook in the oven as the rice – 50 minutes in total. However, we remove the skin because otherwise the fat drips down into the rice as it cooks which makes it overly greasy. It’s easy – it’s effortless and takes 5 seconds flat per chicken.

How to peel skin off chicken thighs

  • Uncooked white rice – any “normal” white rice will work just fine here (plain, long grain, short grain, Jasmin, basmati). Steer clear of speciality rices like paella or risotto rice – they cook differently in the oven. Brown rice just needs more liquid and to be cooked a bit longer – directions are in the recipe;
  • Chicken seasoning – feel free to use any seasoning you’ve got on hand, pre mixed, or switch up the spices I’ve used;
  • Butter, garlic & onion flavour base – this forms the flavour base for the rice and because this recipe is all about convenience, we “oven saute” them – fancy word for just throw it all in a pan and bake instead of sautéing on the stove! See photos below and the quick recipe video.

How to make chicken and rice in the oven

And here’s how to make it. The first 2 steps shown below is the “oven sautéing” of the onion and garlic referred to above. This is what gives the rice the amazing buttery garlic flavour!

How to make chicken and rice in the oven

White baking dish with Oven Baked Chicken and Rice, ready to be served

The rice is outrageously good. It’s buttery and garlicky, it’s tender but not mushy (I’m of Japanese background, all Asians are snobs when it comes to rice). It’s got all the flavour from the juices of the chicken and you get crispy bits on the edges that I just want to pick off and have all to myself!

What to serve with chicken and rice

Add a big leafy salad on the side with a salad dressing of choice (Balsamic Dressing and Honey Mustard Dressing are on heavy rotation in my life these days). Or add some steamed vegetables and toss with a salad dressing while hot – they’ll suck up the dressing and make otherwise rather dull steamed vegetables infinitely more interesting!

Dinner just got real easy. Enjoy! – Nagi xx

Watch how to make it

Oven Baked Chicken and Rice recipe video!

Oven Baked Chicken and Rice

Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It’s buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken – it adds a great flavour base! 

  • 5 chicken thigh fillets (, bone in, skin OFF (Note 1))
  • 1 onion (, chopped (brown, white or yellow))
  • 2 cloves garlic (large) (, minced)
  • 2 tbsp / 30g butter ((or olive oil))
  • 1 1/2 cups (270g) white rice (, uncooked (normal white rice, not speciality rices, Note 3))
  • 1 1/2 cups (375 ml) chicken broth/stock, hot ((I microwave))
  • 1 1/4 cups (315 ml) water, hot ((tap is fine))

Chicken Rub (Note 2):

  • 1 tsp paprika powder
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp salt
  • Black pepper

Optional garnish:

  • Oil spray
  • Fresh thyme leaves or finely chopped parsley
  1. Preheat oven to 180°C/350°F.

  2. Scatter onion and garlic in a baking dish (about 10 x 15″ / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).

  3. Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
  4. Remove baking dish from the oven. Add rice then mix.
  5. Place chicken on rice. Then pour chicken broth and water around the chicken.
  6. Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.

  7. Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

<strong>Optional gravy</strong>

  1. Dish is flavoured enough to serve without sauce, but if you want to take it over the top, make my quick Gravy in 4 minutes flat (pictured in video).

If scaling recipe up, use multiple pans. If scaling recipe down, use a smaller pan. Scale recipe using slider – click on Servings.

1. Chicken – Bone in thighs is best because cook time is the same as rice. Skin must be removed otherwise the rice will be too greasy.

Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.

Boneless skinless thigh fillets or breast – put the rice in the oven covered with foil WITHOUT chicken. Bake for 30 minutes per recipe, then remove pan, take foil off, top with chicken then return to oven (no foil) for a further 20 – 25 minutes or until liquid in the pan is absorbed, per recipe. 

2. Chicken Rub can be substituted with any seasonings you want! Lemon Pepper Seasoning, Italian Herb Mix – just use what you have.

3. Rice – Any normal white rice works great here. Long grain white rice will yield the fluffiest rice. Short and medium grain will work fine too but by its very nature, is a bit stickier. Basmati and jasmine are terrific too – same cook time.

Brown rice – add an extra 1/2 cup hot water. Bake covered for 45 minutes then bake uncovered 15 – 20 minutes until rice is tender. 

Rice not suitable – Minute Rice, Risotto or Paella Rice.

4. Nutrition assumes all the rice is consumed which it probably will not be.

Oven Baked Chicken and Rice originally published March 2019, updated April 2020 with improved photos, videos and step photos added. No change to recipe – I wouldn’t dare, readers love it as is!

More popular Chicken and Rice recipes

Life of Dozer

Flashback to the original publication date of this recipe, back when Dozer was recovering from a knee operation:

Caved and splurged on a ramp – got tired of heaving a 40kg/80lb dog in and out of the car multiple times a day…..

Dozer the golden retriever ramp for car





The post Oven Baked Chicken and Rice appeared first on RecipeTin Eats.

Avocado Egg Rolls

If you’ve ever had the cheesecake factory’s avocado egg rolls, then you’re going to love these egg rolls. Loaded with fresh guacamole, fried to crispy perfection and taste 1000x better for a fraction of the price!

These avocado egg rolls are super quick and easy to make and are ready in under 20 minutes. The filling is just like guacamole except chunkier. I made 12 rolls yesterday and my daughters finished them as soon as they hit the table! That’s how delicious they were. We will definitely be making these again and again.

The secret ingredient to make these egg rolls so delicious is the avocado of course! I used Hass avocados because they are always super fresh and perfectly green

I’m seriously obsessed with avocados this year. I love them because they are super healthy and loaded naturally good monounsaturated fat (the good kind!). Avocados can be used in place of saturated fats in desserts such as brownies, cakes, pies, creams, and even smoothies! You can literally add them to just about any dish to give it a fresh kick or eat them alone.

Did you know how much goodness is in just one avocado?! One-fifth of a medium avocado (1 oz.) contains only 50 calories and less than 1 gram of sugar. Hass avocados are a “nutrient booster” because they help the body better absorb fat-soluble nutrients like alpha- and beta-carotene and lutein, from foods that are eaten with the fruit! They are also cholesterol and sodium-free, which is a huge plus for me. I can only imagine how much healthier we would be if we ate just one avocado a day in place of carbs and saturated fats!


Guacamole mixture: The filling is made of chunky guacamole that is made with ripe avocados, tomatoes, onion, cilantro, and lime.

Egg roll wrappers: The filling is enclosed in egg roll wrappers. Wonton wrappers will also work!


Making these egg rolls is super easy! The only skill you may need to master is wrapping the egg rolls but other than that, it’s simply made in 3 simple steps.

Step 1: Mash a chunky guacamole

Step 2: Wrap the guacamole in egg or spring roll wrappers

Step 3: fry until golden and crispy!

Serve with your favorite dipping sauce or try out delicious cilantro dipping sauce.

How to Make Cilantro Dipping Sauce

The cilantro dipping sauce is great for dipping fried foods, on tacos, salads and much more. This is one of our all-time favorite dipping sauces and will become a favorite of yours too!

It’s super easy to make and is simply made by combining sour cream, mayo, cilantro, garlic, and a squeeze of lime in the blender until green and creamy.


Easy Avocado Egg Rolls

If you’ve ever had the cheesecake factory’s avocado egg rolls, then you’re going to love these egg rolls. Loaded with fresh guacamole, fried to crispy perfection and taste 1000x better for a fraction of the price!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 egg rolls
Calories 141kcal
Author Layla


  • 3 avocados halved, peeled and seeded
  • 1/2 cup tomatoes diced
  • 1/3 cup diced onion
  • 2 tablespoons chopped fresh cilantro leaves
  • salt and black pepper to taste
  • Juice of 1 lime
  • 12 egg roll wrappers
  • 1 cup vegetable oil for frying

For the cilantro dipping sauce

  • 1/2 cup fresh cilantro leaves loosely packed
  • 1/4 cup sour cream
  • 1 tablespoon mayonnaise
  • 1 jalapeno seeded and deveined
  • Juice of 1 lime
  • 1 clove garlic
  • Salt and freshly ground black pepper to taste


  • To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
  • Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  • In a medium bowl, gently mash avocados using a fork. Gently toss in the diced onions, tomatoes cilantro, lime juice, salt and pepper.

  • Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers until your done.

  • Working in batches, gently place the egg rolls in the oil and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with dipping sauce.Enjoy!



Serving: 1egg roll | Calories: 141kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 78mg | Potassium: 276mg | Fiber: 4g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg

Easiest Homemade Marinara

Homemade marinara is a thick, rich and savory sauce that is a blend of stewed tomatoes with herbs and spices. Make a delicious batch of sauce all from pantry ingredients in less than 15 minutes!

This simple red sauce is famous in the Italian family. The best homemade alfredo sauce also is a favorite and can be made right along side this marinara.

Marinara sauce in a stove top pan garnished with herbs.

Easiest Homemade Marinara

Get ready to NEVER buy store bought marinara sauce ever again! This marinara will not only WOW you with flavor but it is SO easy to make! Fall in love with this simple recipe that is fresh and can be made year round. Simple ingredients right from the pantry and an easy recipe is what this marinara is made of!

My kids go through so much red sauce. It is a quick lunch or snack idea for them to make or even add it to a homemade pizza recipe. This marinara sauce is so versatile and can go on so many recipes. The taste is amazing and the smell of your house, well everyone will be thanking you for that! It is so good and can make two full mason jars to store it in. Such a fun way to save time and money plus the benefits of having a fresh homemade sauce right at your fingertips!

Marinara Sauce Ingredients:

Pantry staples and all ingredients you have on hand! It is that simple and easy to make. This marinara sauce is a tried and true favorite that will keep you from purchasing any more marinara from the store. All homemade, rich flavorful ingredients blended together making this a one of a kind sweet and savory sauce!

  • Olive Oil: This gives it a flavorful sauté with the yellow onion. If you prefer butter that will work too!
  • Yellow Onion: Finely dice onion and sauté it. A yellow onion has a very strong flavoring compared to a white onion.
  • Stewed Tomatoes: Make this simple with a can of stewed tomatoes. It is best to purchase a good quality that has less acidity and a little sweeter.
  • Tomato Paste: A thick paste that is meant for cooking with tomatoes.
  • Italian Seasoning: Blended seasonings that are Italian favorites in one bottle.
  • Garlic Cloves: Add in whole garlic cloves and watch them blend perfectly in the food processor or blender. 
  • Salt and Pepper: Just a pinch of each!
  • Sugar: Sweeten the sauce with a little white sugar.
  • Chicken Broth: Add in liquid flavoring or if you don’t have chicken broth water will also work.

How to Make Red Marinara Sauce:

Forget the store and make this sauce in less than 15 minutes. It is simple to make and won’t last long. One of our family favorites and and easy way to make red sauce for any Italian meal.

  1. Sauté onions: In a medium sized saucepan over medium high heat add the olive oil and onions. Saute until tender.
  2. Blend together: In a food processor or blender add the stewed tomatoes, tomato paste, Italian seasoning, garlic, salt, pepper and sugar. Pulse until smooth.
  3. Cook on the stove: Add to onions in the saucepan and add chicken broth. Sauté for 10 minutes to let the flavors blend.

The process of making homemade marinara sauce from sautéing, food processing and then cooking over the stove top.

Variations for Sauce:

Mix and add in ingredients to make this sauce more of your own or just fun each time you make it! Have fun and enjoy the sweet and savory sauce this marinara has to offer!

  • Tomatoes: When blending the tomatoes together, keep the tomatoes chunky or blended smooth depending on your preference.
  • Onions: Chop or mince them how ever you prefer. Make this sauce just the way you like it!
  • Spicy: Add in red pepper flakes or sriracha sauce while blending together.  
  • Herbs: More flavoring with various herbs and seasonings are perfect for various flavors. Fresh rosemary, sage, thyme and even oregano add in intense flavors you will love.
  • Cheese: Stir in 1 cup freshly grated parmesan cheese into the sauce right before serving. This will add cheese. Just make sure it is freshly grated or the powdered parmesan cheese will not melt as evenly and good.
  • Creamy: For a more creamier rose color sauce, add in 1 cup of heavy cream or half and half.

Ways to Serve Marinara Sauce:

Dunk it, spread it or sauce it over, under and in it! This sauce is meant for so many recipes and will be a new hit in your family. We love to add this homemade marinara sauce to anything we create.

  • Pasta: The classic and simple dishes like spaghetti noodles, ziti or lasagna are always family favorite.
  • Meat: Add this sauce to Italian meatballs, chicken parmigiana, sausage tomato gnocchi or any meal that asks for marinara sauce.
  • Soups: Pasta e Fagioli is also another classic and favorite! This sauce is perfect for adding it right into the pot.
  • Pizza: Spread it over homemade dough and add all your favorite toppings.
  • Dipping Sauce: Use this for dipping breadsticks, mozzarella cheese sticks, baked ravioli or stuffed pizza bites. Game night just got better with this dipping sauce.
  • Sandwiches: A meatball sandwich or sliders is the perfect kid friendly lunch, main dish or snack.

Storing Marinara Sauce:

Storing is just as easy as making it! Let it cool completely and store for multiple days. You can even freeze this sauce and have it on hand whenever needed! One of the best sauces!

  • Refrigerate: Keep the marinara sauce stored in the refrigerator sealed in a jar or airtight container for 5 to 7 days.
  • Can you freeze marinara sauce? Yes! This sauce is great for freezing. The original homemade marinara sauce can be stored in tightly sealed jars and placed in freezers for up to 3 months.

Marinara sauce mixed in with thick linguine pasta in a bowl with a fork stuck in it.

More Italian Classics:

  • Classic Italian Wedding Soup
  • Italian Orzo and Sausage Skillet
  • Creamy Tomato Italian Parmesan Chicken
  • The BEST Lasagna Recipe Ever!
  • Three Cheese Stuffed Pasta Shells Recipe


Easiest Homemade Marinara

Homemade marinara is a thick, rich and savory sauce that is a blend of stewed tomatoes with herbs and spices. Make a delicious batch of sauce all from pantry ingredients in less than 15 minutes!
Course Appetizer, Dinner, Side Dish
Cuisine Italian, Italian American
Keyword marinara
Servings 16 ounces
Author Alyssa Rivers


  • 2 Tablespoons Olive Oil
  • 1 small Yellow Onion finely diced
  • 2 15 ounce cans Stewed Tomatoes
  • 1 6 ounce can Tomato Paste
  • 1 Tablespoon Italian Seasoning
  • 3 Garlic Cloves minced
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 Tablespoon Sugar
  • 1/2 cup Chicken Broth or Water


  • In a medium sized saucepan over medium high heat add the olive oil and onions. Sauté until tender.
  • In a food processor or blender add the stewed tomatoes, tomato paste, Italian seasoning, garlic, salt, pepper and sugar. Pulse until smooth.
  • Add to onions in the saucepan and add chicken broth. Sauté for 10 minutes to let the flavors blend.