How to Grill Steak

My simple tips and tricks for How to Grill Steaks perfectly, every time! It’s time to be the master of your grill! 

I love the flavor and lack of kitchen cleanup that occurs whenever we fire up our favorite grill recipes, like Carne Asada Tacos, my favorite Grilled Chicken, or Grilled Pizzas!

 

I have several grill master influences in my life and there’s one thing I’ve come to learn from all of them: there’s a standard procedure to follow when firing up the grill, and if you follow it, you’ll have great results every single time!

How to Grill Steak:

1. Season the meat and allow it to rest before grilling!  

You can use a wet marinade (like my favorite flank steak marinade), or a simple dry seasoning (we like McCormick’s Montreal Steak Seasoning) to add flavor to your steak. However you decide to season it, make sure you do it at least 10-20 minutes before grilling and allow the steaks to rest at room temperature for about 15 minutes before grilling. 

The ingredients needed to grill steak, including raw pieces of steak, steak seasoning, oil, and salt.

2. Clean and oil your grill

Turn your charcoal or gas grill to high and heat it for about 10-15 minutes before you start cooking. If you have a temperature gauge on your grill, look for it to reach about 450-500ºF.  Otherwise, observe the coals to see if they are barely covered with ash or hold your hand over the heat and you shouldn’t be able to handle it for more than about 3-4 seconds.

Use a grill brush to brush away any chunks of charred meat and drippings. To prevent the steak from sticking to the grill, soak a paper towel with some vegetable oil and use tongs to rub it gently over the grill rack. 

3. Sear and cook: only flip once!

The cook time of your steak will largely depend on the thickness of the steak.  Here’s a rough guide but use a thermometer for more accurate internal temperatures.

  • 1 inch thick (filet mignon, strip steak, flank steak): grill 3-7 minutes per side depending on desired doneness.
  • 1 1/4 inch thick (ribeye, sirloin): grill 8-10 minutes per side depending on desired doneness.

Only flip steaks one time during cooking.

Two process photos of a piece of steak cooking on a hot grill, flipped once, showing grill marks.

4. Use a thermometer to check for doneness.

Use a thermometer to check the internal temperature of the meat and remember the steak will continue to cook a little after it’s off the grill.  Aim for 125°F for rare, 130-135°F for medium-rare, 140°F for medium.  Remove the steaks from the grill a few degrees before they’ve reached your ideal doneness.

5. Let it rest.

Cover the meat with aluminum foil and allow it to rest on the plate for 5-10 minutes so that all the juices and flavor can settle back into the meat. If you cut into it too soon the juices will run out and the steak wont be as tender and juicy.

Steak Doneness Temperature Chart

There’s nothing worse than spending money on a good steak and then overcooking it! This guide will help you determine how long to cook your steak. 

A chart with temperatures to cook steak and steak doneness guidelines

Tips for Grilling Steaks:

  • Choose the cut that’s right for you: There are many good cuts of steak to choose from, depending on your preference.  I love rib-eyes, strip steaks and T-bone steaks. If you prefer a thin steak like flank steak, they cook faster and you’re not dealing with a big thick piece of meat when you eat. If you can’t find the thin cut you’re looking for, purchase a thicker cut of meat and ask the butcher at the store to slice it in half, horizontally. 
  • Choose high quality steak. The quality of the meat you purchase plays a huge factor in how good your steaks will turn out! Steaks are given different “grades” based on the marbling (fat dispersed throughout the steak) and the age the animal was at slaughter.  The highest quality meat (prime) is younger beef that has the most marbling.  At most grocery stores, you’ll have your choice of the following three grades:
    • Select: cheaper, or sale priced meat.
    • Choice: The best choice for your local grocery store.  Higher quality and widely available.
    • Prime: the best of the best. Not found at most supermarkets but you can find prime cuts of meat at Costco!
  • Slice against the grain. After your steak has had a chance to rest, use a sharp knife and slice it against or across the grain in thin, 1/4 inch slices.  This way, your cutting through the fibers of the meat and the meat will be easier and more enjoyable to chew.

Serve Steak with:

  • Grilled Corn on the Cob or Mexican Corn
  • Roasted Vegetables
  • Fresh Corn Salad
  • Pasta Salad

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A medium rare grilled steak on a plate with a few slices cut from it and a green salad on the side.

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How to Grill Steak

My simple tips and tricks for How to Grill Steaks perfectly, every time!
Course Main Course
Cuisine American
Prep Time 55 minutes
Cook Time 10 minutes
Total Time 1 hour 5 minutes
Calories 940kcal
Author Lauren Allen

Ingredients

  • 2 Rib Eye steaks , thin-cut (or use your preferred steak)
  • Steak Seasoning , to taste
  • Salt and pepper , if needed

Instructions

  • Remove the steaks from the refrigerator 15-30 minutes before grilling to allow them to come to room temperature. Season steaks about 10-15 minutes before grilling and preheat your grill to medium-high heat (about 450-500 degrees F.)
  • Place steaks on hot, well oiled grill. Cover with grill lid and cook for 3-4 minutes. Flip steaks, cover with lid, and cook an additional 3-4 minutes or until firm around the edges and slightly tender in the center. Use a thermometer to reach your desired doneness (A few degrees shy of 130 degrees F for medium rare). Don’t overcook!
  • Transfer to a cutting board, cover, and allow to rest for 5-10 minutes before cutting and serving.
  • Store leftover steak in the refrigerator for up to 4 days.

Nutrition

Calories: 940kcal | Protein: 90g | Fat: 63g | Saturated Fat: 28g | Cholesterol: 275mg | Sodium: 235mg | Potassium: 1211mg | Vitamin A: 70IU | Calcium: 32mg | Iron: 7.8mg

I originally shared this recipe May 2014. Updated July 2020 with process photos, a steak doneness chart and additional tips.

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The post How to Grill Steak appeared first on Tastes Better From Scratch.

Summer Sweet Corn Salad

Fresh sweet corn is one of my favorite things about summer. It’s so sweet and juicy when it’s fresh, and the smell of the husks as you peel them back from the cob brings back so many memories of summers past. So when I saw fresh sweet corn on sale at the grocery store this week I grabbed a couple and whipped up this super simple Summer Sweet Corn Salad. It has a medley of colorful vegetables, a little pasta to bulk it out, and a super fresh lemon vinaigrette keeps everything light and flavorful. This is a very flexible recipe and I’ve got a couple modification ideas for you below!

Make it Pasta-Free

I added pasta to my salad for bulk, but you can totally make this salad without pasta, too! Just double up your vegetables, drizzle that lemon vinaigrette over top, and you’re good to go! You can eat the vegetable salad as-is, or scoop it over a bed of greens.

Add a Protein and Make it a Meal

If you want to eat this salad as a main dish instead of serving it as a side, try adding some grilled chicken, rotisserie chicken, boiled shrimp, or cooked salmon on top. It’s such a light and fresh dish that it pairs really well with “lighter” meat and seafood.

Can You Eat Raw Corn??

Yes, yes, and YES! Raw sweet corn is soooo sweet, crisp, and juicy. It’s an absolute delight! It adds nice little pops of sweetness throughout this salad that contrast so well with the creamy avocado and tangy vinaigrette. 

If you don’t have fresh corn for this salad, I would suggest frozen corn as the next best substitute, BUT just know that it’s 100x better with fresh sweet corn.

Doesn’t the Avocado Turn Black?

Nope! I kept this salad in my fridge for four days and it was still great. On day two there was no noticeable difference in the appearance of the avocado chunks. By day four, they were slightly grey on the edges, but overall still looked great. The lemon vinaigrette goes a long way toward preventing the oxidization that usually causes the color change. 

What to Serve with Sweet Corn Salad

This salad makes a great side dish to Quick BBQ Chicken, Cilantro Lime Chicken, Garlic Butter Baked Cod, Baked Spicy Chicken Sandwiches, or Marinated Portobello Burgers.

Close up of a bowl of Summer Sweet Corn Salad with a wooden spoon in the middle

 
Close up of a bowl of Summer Sweet Corn Salad with a wooden spoon in the middle

Summer Sweet Corn Salad

Colorful summer vegetables, creamy avocado, pasta shells, and a homemade lemon vinaigrette make this light and fresh Summer Sweet Corn Salad.
Total Cost $7.67 recipe / $0.96 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 1 cup each
Calories 255.84kcal
Author Beth – Budget Bytes

Equipment

  • White Cutting Boards
  • Chef’s Knife
  • Grater
  • 2qt Enamelware Bowl

Ingredients

Lemon Vinaigrette

  • 1/4 cup olive oil $0.64
  • 1 fresh lemon $0.89
  • 1/4 tsp dried basil $0.03
  • 1 tsp Dijon mustard $0.04
  • 1/8 tsp salt $0.02
  • 1/8 tsp pepper $0.02
  • 1/4 cup chopped parsley $0.20

Salad*

  • 8 oz. pasta shells $0.63
  • 2 cobs sweet corn $0.80
  • 1 pint grape tomatoes $2.50
  • 2/3 lb. zucchini $0.89
  • 1/4 cup diced red onion $0.11
  • 1 avocado $0.89

Instructions

  • Zest and juice the lemon. You’ll need 2 Tbsp juice and ½ tsp zest. Combine the lemon juice, lemon zest, olive oil, basil, Dijon, salt, pepper, and chopped parsley in a bowl or jar. Whisk the ingredients in a bowl, or close the jar and shake until combined. Set the vinaigrette aside.
  • Bring a large pot of water to a boil for the pasta. Add a couple large pinches of salt to the pasta water, then add the pasta. Continue to boil until the pasta is tender (about 7 minutes), then drain in a colander. Rinse the pasta briefly with cool water, then allow it to drain well.
  • While the pasta is cooking and draining, prepare the rest of the vegetables. Slice the corn kernels off the cobs, slice the grape tomatoes in half, dice the zucchini, finely dice the onion, and dice the avocado.
  • Once the pasta has drained well and cooled, add it to a large bowl with the prepared vegetables. Pour the dressing over top, then toss until everything is evenly combined and coated in dressing. Season with a pinch of salt to taste, then serve.

Notes

*The vegetable amounts are very flexible. If you have a little more or a little less of each, it’s okay.

Nutrition

Serving: 1cup | Calories: 255.84kcal | Carbohydrates: 35.68g | Protein: 5.95g | Fat: 11.54g | Sodium: 68.91mg | Fiber: 4.28g

How to Make Summer Sweet Corn Salad – Step by Step Photos

A zested and juiced lemon on a cutting board

Zest and juice a lemon. You’ll need 2 Tbsp juice and ½ tsp zest.

Lemon Dressing in a jar

To make the lemon vinaigrette, combine ¼ cup olive oil, 2 Tbsp lemon juice, ½ tsp lemon zest, 1/4 tsp dried basil, 1 tsp Dijon mustard, ⅛ tsp salt, ⅛ tsp pepper, and about ¼ cup chopped parsley. If you do this in a bowl you can whisk the ingredients together, or combine them in a jar and shake until they’re combined.

draining shell pasta in a metal colander

Bring a large pot of water to a boil for the pasta. Once boiling, add a couple pinches of salt and 8 oz. pasta shells. Continue to boil the pasta for about 7 minutes, or until tender. Drain the pasta in a colander, and give it a brief rinse with cool water. Let the pasta drain well.

Cutting corn off the cob

While the pasta is cooking and draining, prepare the rest of the vegetables. Cut the kernels off two cobs of sweet corn. I like to do this with the end of the cob in a bowl so they kernels fall right off into the bowl instead of flying all over the kitchen. Haha!

Chopped vegetables on the cutting board

Also dice about ⅔ lb. zucchini, slice 1 pint grape tomatoes in half, finely dice about ¼ cup red onion, and dice one avocado.

Dressing being poured over the salad ingredients in the bowl

Add the drained and cooled pasta to a large bowl with the corn, zucchini, tomatoes, red onion, and avocado. Pour the dressing over top, then toss until everything is combined and coated in dressing.

Seasoning the salad with a pinch of salt

Finally, add just a small pinch of salt on top, if desired. I like to have a little bit of crystalized salt on the surface of the pasta and vegetables for a little pop of flavor. 

Overhead view of a serving bowl of summer sweet corn salad with a wooden spoon on the side

The post Summer Sweet Corn Salad appeared first on Budget Bytes.

Air Fryer Brussels Sprouts

Soft and tender on the inside and crispy on the outside air fryer Brussels sprouts are bursting with flavor. You can throw this incredibly easy air fryer recipe together in under 20 minutes. This healthy side dish is just what you need to complete your dinner table.

I know there are people out there afraid to try Brussels Sprouts! I have been in your shoes and used to think they were something I could live without. Then I finally tasted them and ended up shocked by how much I liked them.

Even my children will eat this recipe for air fryer brussels sprouts. The spices, in combination with the parmesan cheese, make them irresistible even to my picky eaters.

WHAT YOU NEED TO MAKE AIR FRYER BRUSSELS SPROUTS

  • Brussels sprouts: You can’t enjoy this meal without the star of the show!
  • Olive oil: Use olive oil for the best results, but you can also use coconut oil or vegetable oil as well.
  • Parmesan cheese: If you want to skip the parmesan, you certainly can, but we love the amazing flavor it gives the Brussels Sprouts.
  • Salt and black pepper: Just add as much or as little as you want so it fits your needs.
  • Spice blend of choice: I am pretty much in love with Trader Joe’s 21 seasoning spice blend. It’s amazing on the Brussels Sprouts, but you can use different seasonings if you want.

DO I NEED TO USE FRESH OR FROZEN BRUSSELS SPROUTS?

Due to the versatility of the Brussels sprouts, you can actually use either frozen or fresh. Take a look at how to work with both.

  • If using fresh: Boil in 3-5 cups boiling water for 4-5 minutes, remove from heat and drain.
  • If using frozen: Microwave on high for 3 to 4 minutes, let rest for a minute after cooking, drain.

HOW TO MAKE AIR FRYER BRUSSELS SPROUTS

It’s incredible how easy these Brussels sprouts are to make. There are a few simple steps, and you can be sitting down to a lovely dinner. Let’s take a look at the easy directions:

First, you will need to blanch the Brussels sprouts. They just need to be in boiling water for around 4-5 minutes, then let them drain off and cool. Be sure to cut any large sprouts in half, so they cook evenly.

Place the Brussels sprouts to a medium-sized bowl. Drizzle in the olive oil, add parmesan cheese, salt, pepper, and spices. Toss everything gently, so the sprouts are coated with seasoning and oil.

Heat the air fryer to 375 degrees F and cook for 12 minutes. Shake them halfway through. Once they are crispy and have a golden brown color, they are done. They should be tender on the inside. Serve warm and enjoy!

WHAT KIND OF NUTRIENTS ARE IN BRUSSELS SPROUTS?

It’s always a great idea to add Brussels sprouts to your diet because they are so incredibly healthy. They are filling and give you fiber, vitamin C, folate, vitamin K, iron, calcium, potassium, and more.

More Amazing Air Fryer Recipes

Trust me, you are going to want to try these terrific air fryer dishes. They are great for all occasions too. Take a look:

  • Air Fryer French Fries – Making french fries in the air fryer is so simple and yummy too.
  • 10 Minute Crispy Air Fryer Broccoli – Yes, you can definitely cook some pretty amazing broccoli in your air fryer. Check it out!
  • Healthy Air Fryer Chicken and Veggies – This is a complete meal in one and cleanup is a breeze too.
  • Air Fryer Zucchini Fries – These zucchini fries are seriously finger-licking good. Serve them for dinner and everyone will devour them.

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Air Fryer Brussels Sprouts

{Low-carb/Keto Friendly!} Soft and tender on the inside and crispy on the outside air fryer Brussels sprouts are bursting with flavor. You can throw this incredibly easy air fryer recipe together in under 20 minutes.
Course Side Dish
Cuisine American
Keyword brussels sprouts, dinner, easy, side dish
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings
Calories 89kcal

Equipment

  • Air Fryer
  • 21 Seasoning Blend
  • Cutting board
  • Kitchen Knife

Ingredients

  • 1 pound brussels sprouts
  • 1 tablespoon olive oil
  • 2 tablespoons parmesan cheese, grated (optional)
  • salt, to taste
  • black pepper, to taste
  • 1 tablespoon Spice blend

Instructions

  • Blanch brussels sprouts in 3-4 cups of boiling water for 4-5 minutes. Drain well and cool. If Brussels sprouts are large cut in halves.
  • Transfer to a medium bowl, add olive oil, parmesan cheese, salt, pepper, and spices of choice, gently toss to combine.
  • Heat an air fryer to 375ºF. Transfer to the preheat air fryer and air fry for 12 minutes, shaking halfway through. The brussels sprouts should be crispy and golden on the outside and tender on the inside.

Notes

  • If using fresh: Boil in 3-5 cups boiling water for 4-5 minutes, remove from heat and drain.
  • If using frozen: Microwave on high for 3 to 4 minutes, let rest for a minute after cooking, drain.

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 488mg | Fiber: 6g | Sugar: 3g | Vitamin A: 918IU | Vitamin C: 96mg | Calcium: 107mg | Iron: 3mg

Grilled Key Lime Chicken

Grilled Key Lime Chicken is tender and juicy chicken marinated in key lime flavor and grilled to perfection on a skewer.  It is quick and easy to make and enjoy with your family on a warm summer night!

So many ways to enjoy this chicken dinner! Try adding this key lime chicken to a fresh homemade salad like my Chili Lime Chicken Salad or grill it and serve it alongside sweet Grilled Coconut Lime Pineapple.

Grilled Key Lime Chicken

We absolutely love BBQ’s at our house in the summertime!  So, new grill recipes are always a big hit.  As soon as I made this Key Lime chicken, it became an instant favorite! The marinade is amazing and it has the perfect hint of lime in it. This is the perfect summer dish and the flavor is incredible.

It was easy to grill the chicken to perfection and it turned out so juicy and tender. Simple to make and comes together in less than 20 minutes. This is a MUST make grilled chicken recipe. Your family will love this key lime chicken!

What’s in Key Lime Chicken?

The secret to this light and fresh grilled chicken is the made from scratch marinade.  The salty, sweet, and sour notes are all perfectly balanced and easy to achieve using a few simple ingredients that come together flawlessly!

  • Soy Sauce: Mixes into the marinade to add salty flavor.
  • Honey: Adds sweetness to the marinade.
  • Vegetable Oil: Keeps the chicken moist as it grills.
  • Lime juice: Adds a fresh citrus lime flavor that sets this recipe apart.
  • Minced garlic: Whisk together with the marinade to add more flavor to the chicken.
  • Chicken breasts: Use boneless skinless
  • Garnish: Limes are optional.

How to Grill Chicken Perfectly:

Grilling this favorite chicken is quick and easy to do!  It takes just a few minutes to whisk together this delicious and simple marinade.  Then, let the chicken marinate for at least 30 minutes and you are ready to grill!  The smell of this chicken as it cooks is so good!  You can have a healthy and delicious meal your entire family loves on their plates in less than an hour!

  1. Prep chicken: Cut chicken into one inch squares.
  2. Whisk marinade: Mix soy sauce, honey, vegetable oil, lime juice, and garlic in small bowl.
  3. Allow chicken to marinate: Place the chicken breasts in gallon sized bag. Now, let the chicken marinate in the sauce for at least 30 minutes.
  4. Load skewers: When marinated, slide chicken chunks on skewers. You can also slice thin slices of lime and fold in half and slide in between chicken.
  5. Grill chicken: Baste chicken with sauce once you place them on the grill, then grill for 5-10 minutes on each side until no longer pink in center.
The process of making the marinate for the chicken and putting the chicken on the skewers.

Tips for the Best Grilled Chicken:

The bright and tangy flavors of this key lime chicken are amazing!  The blend of flavors make this chicken an instant favorite.  Keep in mind these tips as you prepare this super easy chicken.

  • Serve with: This chicken is amazing sliced and served in tacos.  It also livens up a fresh green salad.  Grilled pineapple and mango salsa are great sides to serve with the citrus chicken as well.
  • How do you know when the chicken is done: The chicken is done when the juices run clear.  To be sure, check to make sure the chicken has reached an internal temperature of 165 degrees.
  • Rest: Allow the chicken to rest 10 minutes before serving.

Storing Key Lime Chicken:

You may be tempted to think the longer the chicken sits in the marinade the better.  However, do not leave chicken marinating in the refrigerator for longer than 2 days.  The chicken can actually get tough if left in the marinade too long.

Once cooked, allow the chicken to cool completely, then place your chicken in a tightly sealed container with as little air as possible.  Shallow containers work great or you can wrap the chicken tightly with aluminum foil.  The leftover chicken will remain good for 3-4 days in the refrigerator.  If you do not plan to eat it right away, it can be stored in the freezer for up to 4 months.

Grilled Key Lime Chicken on skewers on a white plate.

More Amazing Lime Chicken Recipes:

  • Grilled Chili Lime Chicken
  • One Pan Chili Lime Chicken and Rice
  • Grilled Sweet Chili Lime Chicken
  • Grilled Honey Lime Cilantro Chicken
  • Chili Lime Chicken Wings

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Grilled Key Lime Chicken

Grilled Key Lime Chicken is tender and juicy chicken marinated in key lime flavor and grilled to perfection on a skewer.  It is quick and easy to make and enjoy with your family on a warm summer night!
Course Dinner, Main Course
Cuisine American
Keyword grilled chicken recipes, grilled key lime chicken, key lime chicken
Prep Time 15 minutes
Cook Time 10 minutes
Marinate Time 30 Minutes 30 minutes
Total Time 55 minutes
Servings 6 Servings
Calories 262kcal
Author Alyssa Rivers

Ingredients

  • 1/4 cup Soy Sauce
  • 1/4 cup Honey
  • 2 Tbs Vegetable Oil
  • Juice of 2 limes
  • 2 tsp minced garlic
  • 4 chicken breasts boneless skinless
  • limes for garnish optional

Instructions

  • Cut chicken into one inch squares.
  • Mix soy sauce, honey, vegetable oil, lime juice, and garlic in small bowl.
  • Place the chicken breasts in gallon sized bag and let marinate in the sauce for at least 30 minutes.

Marinate:

  • When marinated, slide chicken chunks on skewers. You can also slice thin slices of lime and fold in half and slide in between chicken.
  • Baste chicken with sauce once you place them on the grill. Grill for 5-10 minutes on each side until no longer pink in center.

Notes

Updated on July 11, 2020

Originally Posted on June 8, 2012

Nutrition

Calories: 262kcal | Carbohydrates: 13g | Protein: 33g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 96mg | Sodium: 716mg | Potassium: 592mg | Fiber: 1g | Sugar: 12g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

Strawberry Spinach Salad

A crowd favorite! Loaded with baby spinach, fresh strawberries, juicy, tender chicken thighs + the dreamiest poppy seed dressing!

Strawberry Spinach Salad - A crowd favorite! Loaded with baby spinach, fresh strawberries, juicy, tender chicken thighs + the dreamiest poppy seed dressing!

Say hello to my favorite part of summer: all the vibrant, beautiful, colorful salads.

With juicy, grilled chicken thighs seasoned with just some salt and pepper, this makes for a hearty meal for any time of the day.

Serve with fresh strawberries for that natural sweetness and pecan halves for that extra crunch. Sometimes I even throw in candied pecans for that extra treat! SO SO GOOD.

And the poppy seed dressing is seriously so creamy, so dreamy.

Strawberry Spinach Salad - A crowd favorite! Loaded with baby spinach, fresh strawberries, juicy, tender chicken thighs + the dreamiest poppy seed dressing!

Strawberry Spinach Salad

A crowd favorite! Loaded with baby spinach, fresh strawberries, juicy, tender chicken thighs + the dreamiest poppy seed dressing!

Print Recipe

20 minutes10 minutes

Ingredients:

  • 1/3 cup mayonnaise
  • 1/4 cup milk
  • 1 1/2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon poppy seeds
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound boneless, skinless chicken thighs
  • 1 tablespoon canola oil
  • 1 (5-ounce) package baby spinach
  • 1 1/2 cups sliced strawberries
  • 1 avocado, halved, seeded, peeled and sliced
  • 2 small Persian cucumbers, sliced
  • 1/2 cup sliced red onion
  • 1/2 cup toasted pecan halves
  • 1/2 cup crumbled goat cheese

Directions:

  1. In a medium bowl, whisk together mayonnaise, milk, honey, vinegar, poppy seeds and Djion; season with salt and pepper, to taste. Place in the refrigerator until ready to serve.
  2. Preheat grill to medium heat.
  3. Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
  4. To assemble the salad, place spinach in a large bowl; top with chicken, strawberries, avocado, cucumber, onion, pecans and goat cheese. Pour the poppy seed dressing on top of the salad and gently toss to combine.
  5. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Strawberry Spinach Salad appeared first on Damn Delicious.

Chocolate Fudge & Tahini Cake

I baked a 100% rye flour version of Benjamina Ebuehi’s Chocolate Fudge & Tahini Cake yesterday, and it’s everything you want in a cake. It is from her book The New Way to Cake, the chocolate notes are deep, the crumb perfectly moist, and the salted tahini icing? Something I didn’t know I needed in my life until now. The tahini rounds out the sweetness of the sugar in the icing. Fragrant sesame notes come to life as you whisk the flavors into balance with a generous pinch of salt. It’s so good.


There are a lot of reasons to love The New Way To Cake — the range of beautiful signature cakes, the minimalist book design, the naturally-lit photos by Holly Wulff Petersen — but her celebration of flavors close to my heart is what initially attracted me to it – hibiscus, chamomile, citrus, and chocolate all represent in unique and delightful ways.

A Bit More About Benjamina

She’s a London-based author, baker, food stylist & recipe developer, and she has been involved in some great projects since her appearance on The Great British Bake Off a few years back. You can follow Benjamina on Instagram. She also works in an ambassadorial capacity with Luminary Bakery (read about them!), and co-founded The Sister Table. And, if her use of tahini is what caught your attention today, have a look at the Necatrine, Tahini & Hazelnut Pavlova, on her blog. Or this Tahini Granola. 

The New Way To Cake

Before we jump into the Chocolate Fudge & Tahini Cake, a few more notes related to The New Way to Cake. The book is 160 pages in length, soft-back, with sixty cake recipes. It has a premium feel, and would make a nice gift for any baker in your life. The main sections are Nuts & Caramel, Spices, Chocolate, Citrus, Floral, and Fruit. The two recipes I’ve earmarked to bake next: Hibiscus Buttermilk Cakes, and then a Chocolate Guinness Bundt with Yogurt Glaze.

Benjamina’s Chocolate Fudge & Tahini Cake

The two main components here are a coffee-bolstered, cocoa-based chocolate cake, and the salted tahini icing/frosting. You can make either component a day ahead of time if needed. Although, I should note that, generally speaking, I like to frost cakes the day of serving. Up to that point, keep the cake covered (after cooling completely) and, if needed, rewhip the icing before using.

A Rye Flour Swap

I made a few alterations to Benjamina’s cake out of necessity (different pan / alternate flour) & the good news is it baked up wonderfully. All-purpose flour can still tough to come by right now, and I keep a lot of rye flour on hand. I had a hunch that a rye flour swap would be good here – so I went for it. 100% rye. Didn’t hold back. So good! I think people worry that going an aggressive whole-grain flour swap will result in tough, dry cakes and muffins. And quite honestly, that can often be the case. But this worked nicely – have a look at the slice down below! So tender. If you’re apprehensive, go with all-purpose flour, or you can do half rye, half all-purpose flour. But there’s something that happens in the intersection of the rye, coffee, and cocoa, that is really nice.

Let’s Talk Pans

Per my mention up above – I didn’t have the three 6-inch cake pans Benjamina used to create the stunner cake pictured in her book (above). But you all know I have an endless collection of bundt pans. So that’s what I used. I baked the batter in a single 9-inch bundt pan. Buttercream wasn’t going to work with the ridged cake, so I did a salted tahini icing that I could pour over the bundt shape cake, in place of the tahini buttercream version in the book. No bundt pan? My sense is you can get away with baking in a single 13×9 pan, or two 8-inch rounds as well (adjusting the timing, of course). A long way of saying, don’t be deterred if you don’t have the “correct” pan. Bake until a cake tester or toothpick comes out clean.

And a last little side note – I’ve been trying to add weekly favorites links to my newsletter more regularly – articles, books, cookbooks I’m excited about, recipes to try, products I love, or new discoveries in general. So, instead of including them here in “Favorites Lists” on the site, you’ll be able to get them there, along with the heads up on new recipes I’m highlighting. I’ve been sending newsletters out once a week, on Saturday mornings. xx -h.

Continue reading Chocolate Fudge & Tahini Cake on 101 Cookbooks

Peach Pie

This easy and delicious Peach Pie has a no-bake filling using fresh peaches and a simple glaze layered in a homemade pie crust.

Embrace peach season with yummy recipes like homemade Peach Scones or my hugely popular Peach Cobbler and Peach Crisp!

What I LOVE about Peach Pie:

  • No-bake!  While the crust is blind-baked, the pie itself is not baked! Most other peach pies have a lattice pie crust top, but I love the flavor of fresh peaches, and I think the crust topping and baking takes away from the sweet peach flavor.
  • Not soggy.  Because it’s not baked, the pie doesn’t get soggy and messy and stays intact so you really get the full ripe peach flavor that’s downright delicious!

How to Make Peach Pie:

1. Prep peaches: Add sliced peaches to a bowl and sprinkle with sugar and lemon juice. Stir well to combine, then allow to rest for about 30 minutes.

Two process photos of a bowl of peaches with sugar poured on top, then the mixtures stirred together.

2. Make filling: Drain peach juice into a measuring cup to get 1 cup of juice.  Pour juice into a saucepan and stir in cornstarch. Cook on medium heat for a few minutes, until thickened. Remove from heat and stir in the butter, salt and almond extract.

3. Add to baked pie shell: Add sliced peaches to pie shell and pour the thickened sauce on top.

Thickened sauce poured over fresh peaches in a pie shell, then smoothed over the top of the pie.

4. Chill and serve.  Place a piece of plastic wrap directly on top and chill for at least one hour before serving. Serve with whipped cream on top, if desired.

A slice of peach pie served on a plate.

Make Ahead And Freezing Instructions:

To make ahead: Prep the entire pie up to 1 day ahead of time and store in the refrigerator.

To freeze: Once pie has cooled completely, cover it tightly with an extra layer of plastic wrap and tinfoil.  Freeze for 2-3 months.  Allow to thaw completely before serving.

Consider trying these popular peach recipes:

  • Peach Blackberry Tart
  • Peach Scones
  • Baked Peaches
  • Peach Crisp

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Fresh peach pie in a baked pie shell with whipped cream piped along the edges.

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Fresh Peach Pie

Fresh Peach Pie is a simple and delicious no-bake dessert and a yummy way to use your fresh peaches!
Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 831kcal
Author Lauren Allen

Ingredients

  • 6 cups fresh peaches , peeled and chopped (about 9 peaches)
  • 2 Tablespoons lemon juice
  • 1/2 cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1 Tablespoon butter
  • dash of salt
  • 1/2 teaspoon almond extract
  • 1 9 inch baked pie shell
  • Whipped Cream , for topping

Instructions

  • Add peaches to a bowl and sprinkle with sugar and lemon juice. Stir well to combine, then allow to rest for 30 minutes to an hour, stirring once or twice.
  • Drain peach juice into a measuring cup to get 1 cup of juice (you can drink any additional juice, or save it for another recipe like my steak marinade).
  • Pour juice into a saucepan and stir in cornstarch. Cook on medium heat for a few minutes, until thickened.
  • Remove from heat and stir in the butter, salt and almond extract.
  • Pour peaches into a baked 9” pie shell and pour the thickened sauce on top. Place a piece of plastic wrap directly on top and chill for at least one hour before serving.
  • Serve with whipped cream on top, if desired.

Notes

To make ahead: Prep the entire pie up to 1 day ahead of time and store in the refrigerator.

To freeze: Once pie has cooled completely, cover it tightly with an extra layer of plastic wrap and tinfoil.  Freeze for 2-3 months.  Allow to thaw completely before serving.

Nutrition

Calories: 831kcal | Carbohydrates: 93g | Protein: 10g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 3mg | Sodium: 705mg | Potassium: 238mg | Fiber: 4g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 3.1mg | Calcium: 35mg | Iron: 4.5mg

 

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I first shared this recipe August 2015. Updated July 2020 with process photos and instructions.

The post Peach Pie appeared first on Tastes Better From Scratch.

Homemade Cheese Sauce

Homemade Cheese Sauce is versatile, kid friendly and tastes great on everything from broccoli to bread.  This may be the best cheese sauce ever!

If you are looking for a great cheesy appetizer, try Mozzarella Sticks. Or, make Pretzel bites to dip into this amazing homemade cheese sauce.

Homemade Cheese Sauce

Homemade cheese sauce has a perfectly creamy texture and mild seasonings your family will love!  The flavors are gentle enough that kids will go crazy over it, but it can also very easily be spiced up for a more vibrant sauce that can liven up nachos like my beefy enchilada nachos.  It is soo good you will be pouring this cheese on everything!

This made from scratch sauce is so much better than the processed version from the grocery store.  This is the most amazing sauce and it is ready in minutes!  Since it is so quick and easy to whip up, it is great for an afternoon snack for hungry kids to enjoy with chips or pretzel bites or to smother veggies like broccoli or cauliflower.  This is a must have recipe that is uncomplicated and easy to make, but will be a huge hit!

Easy Ingredients for Creamy Cheese Sauce:

With just 4 simple and familiar ingredients, you can make a cheese sauce that is so tasty you will want to drizzle it on everything!  Basic ingredients you most likely already have in your pantry and fridge will combine easily and make a creamy sauce everyone will enjoy.

  • Butter: Gives the sauce rich flavor.
  • Flour: Thickens the sauce.
  • Milk: Thins the sauce out a bit and adds sweet flavor.
  • Sharp cheddar cheese: Freshly grated cheese will melt better and give a stronger flavor than the coated shredded cheese you can buy in a bag at the store.

How Do You Make Cheese Sauce From Scratch?

This homemade cheese sauce is ready to enjoy in almost no time because the recipe is so simple. It uses well known ingredients that are easy to work with and prepare.  You will be so glad you have this recipe in your collection!

  1. Melt butter: In a medium size sauce pan over medium high heat, then add the butter and melt.
  2. Whisk: Now add in the flour to the butter, then slowly whisk in the milk. Next, add in the cheese. Continue to mix until the cheese is melted.
  3. Serve!

The Recipe Critic Pro Tip:

Your cheese will start to get clumpy or stringy if it gets too hot.  To avoid this, add the cheese end at the very end, then promptly remove it from the heat.

How to make cheese sauce.

Variations:

This may be one of the most versatile family favorite recipes that you will ever make!  It literally goes with anything.  Here are some amazing ideas on how to use this savory cheese sauce with your next meal.

  • What to serve with Cheese sauce: Pretzel bites, Cauliflower fritters, Sheet Pan Nachos, rice, baked potatoes, steamed broccoli, or even roast beef sandwiches.
  • What cheese works best: Use a mix of cheeses and change them up depending on how you plan to use this savory cheese sauce.  For example, swiss and Gruyère are great cheeses that will melt easily and create a perfectly smooth and creamy dip for bread.  Whereas, montery Jack would work very well with a Mexican dish like nachos or enchiladas.  Or use half cheddar and half parmesan for a homemade macaroni and cheese.
  • How to make a spicy cheese sauce: If you prefer a spicier cheese, try adding hot sauce, chili peppers, or cayenne pepper. Rotel diced tomatoes and green chilies would also make great additions if you are making Queso Burgers.

Storing Cheese Sauce:

If you want to make this yummy cheese sauce ahead, or you are in the rare position of having leftovers, this cheese sauce stores well and is easy to heat and use again.  You will need to keep your cheese sauce in a sealed container.  It will keep it in the refrigerator for up to 2 days.  To reheat it, microwave it for 30 seconds then stir and repeat until it is heated throughout.

Dipping a pretzel in cheese sauce.

More Cheesy Recipes:

  • The Best Broccoli Cheese Soup
  • Three Cheese Zucchini Au Gratin
  • Slow Cooker Cheesy Bacon Ranch Potatoes
  • Baked Macaroni and Cheese
  • Slow Cooker Chicken Cordon Bleu

Print

Homemade Cheese Sauce

Homemade Cheese Sauce is versatile, kid friendly and tastes great on everything from broccoli to bread.  This may be the best cheese sauce ever!
Course Appetizer, Sauce, Side Dish, Snack
Cuisine American
Keyword cheese sauce, homemade cheese sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 People
Calories 110kcal
Author Alyssa Rivers

Ingredients

  • 2 Tablespoons Butter
  • 2 Tablespoons flour
  • 1 cup milk
  • 2 cups sharp cheddar cheese freshly grated

Instructions

  • In a medium size sauce pan over medium high heat, add the butter and melt. Whisk in the flour and slowly whisk in the milk. Add in the cheese and mix until cheese is melted and serve.

Nutrition

Calories: 110kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 142mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Calcium: 159mg | Iron: 1mg