Lemon Garlic Cream Fettuccini

Lemon Garlic Cream Fettuccini is a quick meal that is loaded with rich flavors that taste like they took all day to create, but are ready in under 30 minutes.  This will be a huge hit recipe that your entire family will go crazy over!

For a lighter version of this creamy favorite try Skinny Fettuccini Garlic Alfredo.  It has half the calories, but you won’t even be able to tell!

Lemon Garlic Cream Fettuccini

This recipe has been around in my home for years and it has been a tried and true meal we all enjoy.  The creamy sauce with the fresh lemon flavor is incredibly delicious.  The lemon garlic bursts through in every bite.  It is the perfect twist on the classic homemade alfredo sauce that we all love.

Lemon garlic cream fettuccini feels like a gourmet meal with rich garlic and perfectly cooked fettuccini, but it is really a simple pasta recipe that even a beginning cook can prepare.  Since it is ready to serve in under 30 minutes, it makes a quick weeknight meal, but is luxurious enough for a homemade celebration.  Add in some grilled chicken or shrimp for a full meal or let it shine by itself, and soon this recipe will become a family favorite in your home as well!

Lemon Garlic Fettuccini Ingredients:

These ingredients are all must have items that you will find yourself using again and again.  They are simple to prepare and easy to find in the grocery store, but are loaded with incredible flavors you will start to crave.

  • Fettuccini: Use whichever pasta you have on hand.  I just love how these thick noodles hold up to the cream sauce.
  • Butter: Melt unsalted butter in the pan to sauté onion in until tender.
  • Onion: Chopped onion smells so amazing as it cooks with the butter to form a great flavor base for the sauce.
  • Garlic cloves: Adds rich garlic flavor.
  • Lemon peel: The peel is where most of the lemon flavor comes from so add more or less to your taste.
  • Heavy whipping cream: Gives the sauce its rich creamy texture.
  • Salt and Pepper: To taste!
  • Cream cheese: Allow cubes of cream cheese to come to room temperature before adding them in.
  • Lemon juice: Fresh and bright flavor twist to a classic cream sauce.
  • Fresh parsley: Minced parsley on top adds great color and flavor.
  • Grated parmesan cheese: Optional but highly recommended for the perfect nutty flavor at the end.

How to Make Homemade Fettuccini:

This super easy recipe is perfect when you are wanting to satisfy a pasta craving quick!  It is ready in under 30 minutes.  While your fettuccini cooks, you can prepare the sauce and have it ready to toss with the pasta when it is al dente.  A vibrant and rich dinner has never been so easy!

  1. Cook Pasta: Cook the fettuccine according to package directions and drain.
  2. Make the sauce: In a large skillet over medium high heat melt the butter. Add the onion and cook for 3-4 minutes until tender. Add the garlic and lemon peel. Slowly stir in the heavy cream, salt and pepper. Whisk in the cubed cream cheese and stir until melted. Remove from heat and allow to cool slightly. Add in the lemon juice.
  3. Combine pasta and sauce: Add pasta, and parsley to the sauce. Toss to coat.
  4. Serve immediately: Garnish with lemon peel, parsley, parmesan cheese if desired.

Process of making Lemon Garlic Cream Fettuccini.

Tips for the BEST Creamy Fettuccini:

This is one of the best pasta dishes because it is easy, delicious and versatile.  Here are my pro tips for making this pasta dish an over the top success.

  • Ingredients: Use the freshest ingredients possible for the most vibrant flavors.  For example, freshly grated parmesan cheese will give you the best melt into your lemon garlic cream sauce.  The store bought kind is coated with preservatives that do not allow the cheese to melt properly.  Fresh garlic will have a stronger flavor too.
  • Salt the pasta water:  Adding salt to the pasta water will bring out the flavor of the pasta as it cooks.
  • Garnish: For more color and a punch of flavor add in chopped plum or cherry tomatoes at the end or even sprinkle some red pepper flakes in for a bit of heat.
  • Protein: Add in shrimp or chicken to make this a complete protein-packed meal.
  • Serve with: Roasted Asparagus, Caesar Salad, and Perfect Soft and Buttery Rolls.

Lemon Garlic Cream Fettuccini in a frying pan with sliced lemon mixed in.

How to Store Lemon Fettuccini:

The best thing about pasta for dinner is the leftovers.  They store well and still taste amazing the next day for a hearty lunch.  Just be sure to store in an airtight container after the pasta has cooled, but no longer than 2 hours after preparing it.

  • Refrigerator: 5-7 days in the refrigerator.
  • Freezer: 4-6 months if properly stored in a freezer bag.  However, due to the nature of cream sauces, freezing is not ideal.  The sauce may break and it can be hard to regain the creamy texture after thawing.
  • Reheat: To warm leftovers in the microwave, heat for 30-45 seconds then stir and repeat until heated throughout. If the sauce is not as creamy, add a bit of liquid to return it to its original creamy texture. Try milk, broth, or cream and stir vigorously.

Close up of Lemon Garlic Cream Fettuccini with a fork removing some.

More Lemon Garlic Recipes:

  • Lemon Garlic Shrimp Pasta
  • Creamy Garlic Shrimp Alfredo Pasta
  • Lemon Garlic Butter Shrimp with Asparagus
  • Creamy Lemon Garlic Chicken
  • Instant Pot Lemon Garlic Chicken

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Lemon Garlic Cream Fettuccini

Delicious and creamy fettuccini with added lemon and garlic for the perfect twist.
Course Dinner, Main Course
Cuisine Italian American
Keyword fettuccini recipes, lemon garlic cream fettuccini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 366kcal
Author Alyssa Rivers

Ingredients

  • 8 oz fettuccini uncooked

Lemon Garlic Cream Sauce:

  • 1/4 cup butter
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 tsp lemon peel grated
  • 1/2 cup heavy whipping cream
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 4 oz cream cheese cubed
  • 2 Tablespoons lemon juice
  • 2 teaspoons fresh parsley minced
  • grated parmesan cheese optional

Instructions

  • Cook the fettuccini according to package directions and drain.

Lemon Garlic Cream Sauce:

  • To make the sauce, In a large skillet over medium high heat melt the butter. Add the onion and cook for 3-4 minutes until tender. Add the garlic and lemon peel. Slowly stir in the heavy cream, salt and pepper. Whisk in the cubed cream cheese and stir until melted. Remove from heat and allow to cool slightly. Add in the lemon juice.
  • Add pasta, and parsley to the sauce. Toss to coat. Serve immediately and garnish with lemon peel, parsley, parmesan cheese if desired.

Notes

Updated on July 22, 2020

Originally Posted on March 6, 2014

Nutrition

Calories: 366kcal | Carbohydrates: 33g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 100mg | Sodium: 244mg | Potassium: 257mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1147IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 1mg

How to Cut a Mango

A step-by-step guide for how to cut a mango into uniform slices or dices, two different ways.

There is nothing better than a ripe and juicy mango in the summer, and if you’ve ever struggled getting to the flesh, or wondered the right way to cut a mango, I’m here to help! Here are two simple, easy methods you can use to get the most delicious fruit off of your mango.

Method #1: No Peel

This method is the fastest way to cut a mango:

  1. Cut a little mango off the bottom of your fruit and stand if up on your cutting board.
  2. Cut a slice parallel on the mango getting as close as you can to the pit without hitting it. Do the same on the other side of the pit. This will give you two halves (called ‘cheeks’) of mango, and the piece with the pit.
  3. Take one of the halves of mango and score it, making vertical lines and then horizontal ones across the flesh, like a checkerboard. Careful not to cut through the peel.
  4. Flip the mango inside out so the cut flesh pieces are sticking out.
  5. Using your knife, cut the pieces of mango off of the skin. If the mango is ripe enough you may even be able to use your finger, or a spoon to scoop the fruit out.
  6. Take the piece of fruit that has the pit and trim off any extra mango with a knife, then dice into cubes.

Method #2: Peel first

This method is preferred if you want to get the most uniform cubes of mango.

  1. Peel mango completely using a knife or a peeler.
  2. Cut a little mango off the bottom of the fruit and stand it up on your cutting board.
  3. Cut 2-3 slices parallel on the mango until you hit the pit. Do the same on the other side of the pit.
  4. Chop the mango slices into large or small cubes, whatever you prefer.
  5. Take the piece of fruit that has the pit and trim off any extra mango with a knife.

How can I tell if my mango is ripe and ready to cut?

A mango is a lot like an avocado in that it gets softer when it’s ripe. Squeeze your mango gently to feel if it will give slightly, which indicates it’s ready to cut. Focus on the feel rather than the color of the mango, because there are different varieties and colors of mangos.

What kind of knife do I use to cut a mango?

A knife with a serrated edge will work best for cutting a mango, but any sharp knife will do the job. Use a Y-shaped vegetable peeler for the easiest tool to skin a mango.

How much does one mango yield?

A ripe, average sized mango will yield about a cup of fruit. A slightly larger mango may yield about 1 ½ cups.

What can I make with my diced mango?

Here are some simple and delicious recipes you can make with fresh mango:

  • Mango Salsa
  • Spring Rolls
  • Green Smoothie
  • Caribbean Jerk Chicken Bowls
  • Pulled Pork Sandwiches

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

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How to Cut a Mango

A step-by-step guide for how to cut a mango into uniform slices or dices, two different ways.
Cook Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Lauren Allen

Equipment

  • Knife
  • Peeler

Ingredients

  • 1 Mango , ripe

Instructions

No Peel Method:

  • Cut a little mango off the bottom of your fruit and stand if up on your cutting board.
  • Cut a slice parallel on the mango getting as close as you can to the pit without hitting it. Do the same on the other side of the pit. This will give you two halves (called ‘cheeks’) of mango, and the piece with the pit.
  • Take one of the halves of mango and score it, making vertical lines and then horizontal ones across the flesh, like a checkerboard. Careful not to cut through the peel.
  • Flip the mango inside out so the cut flesh is sticking out. Using your knife, cut the pieces of mango off of the skin. If the mango is ripe enough you may even be able to use your finger, or a spoon to scoop the fruit out.
  • Take the piece of fruit that has the pit and trim off any extra mango with a knife, then dice into cubes.

Peel Method:

  • Peel skin off of mango using a knife or a peeler. Cut a little mango off the bottom of the fruit and stand it up on your cutting board.
  • Cut 2-3 slices parallel on the mango until you hit the pit. Do the same on the other side of the pit.
  • Chop the mango slices into large or small cubes, whatever you prefer. Take the piece of fruit that has the pit and trim off any extra mango with a knife.

Video

Notes

Yield: A ripe, average sized mango will yield about 1 cup of fruit. A slightly larger mango may yield about 1 ½ cups.

The post How to Cut a Mango appeared first on Tastes Better From Scratch.

Creole Shrimp Étouffée

Creole Shrimp Étouffée is a classic southern stew is full of tender shrimp, the “Holy Trinity” of veggies, and flavored with a decadent golden roux. This stew has a subtle heat thanks to seasoning, but served over rice is the ultimate in Louisiana comfort food!

Celebrate Louisiana and their food culture with this comforting stew. Simple ingredients are used to create a masterpiece thanks to taking some time to prepare them. To complete your Southern experience make sure you try out this New Orleans Gumbo, Shrimp Creole, and this Cajun Garlic Butter Shrimp.

Shrimp Étouffée

Louisiana is an area of our country that is rich in history and that history shines in the foods that are made and enjoyed there! Due to being on the gulf coast, shrimp is a popular option as a protein when it comes to cooking. And the shrimp truly shine in this deeply flavorful stew broth.

Etouffee is a French word meaning “smothered” which refers to the protein being smothered in a sauce. Etouffee is a dish that can be found in both Cajun and Creole cooking that are both highlights of Louisiana cuisine. This particular recipe I’m sharing today is a creole style Shrimp Etouffee. It is a thick stew, loaded with tender shrimp and served over rice. 

How to Make Shrimp Étouffée:

  1. Prepare Shrimp: peel and devein the shrimp, plus remove the tails to make enjoying the meal easier. Cover and place the shrimp in the refrigerator until ready to add to the stew. 
  2. Make broth: this is an optional step. If making your own broth, save the shells from the shrimp and add to a large stock pot or dutch oven. Add in scraps from the celery, onion and bell pepper, a wedge of lemon, garlic cloves and water. Bring this to a boil and simmer for 45 mins to 1 hour. Strain and use the broth in the recipe. 
  3. If NOT making your own broth: a combination of chicken broth and clam juice gives a seafood style broth and uses store bought ingredients, this saves time if needed. Plus you can buy shrimp that has already been peeled, deveined and tails removed which saves time when prepping the recipe. 
  4. Lightly Brown Roux: the base of the étouffée sauce is made by lightly browning a combination of flour with butter or other fat, like oil. The longer the roux cooks, the darker it becomes. For our étouffée we want a nice golden roux. This is what gives a thick gravy like texture to the sauce, and gives a depth of flavor to the stew. Make sure you stay close and stir this while it cooks, the roux can burn very easily.
  5. Add “Holy Trinity”: this is a phrase that describes the classic combination of onion, celery and bell pepper that is a staple in most cajun and creole cooking. Let these veggies cook in the roux until softened. 
  6. Add broth and simmer: add the broth to the veggies and roux and mix together, add additional seasonings. Bring to a low simmer and let this cook for 10-15 minutes.
  7. Cook Shrimp: the shrimp can be cooked in a skillet with some creole seasoning and served on top of the finished dish. OR you can add the shrimp to the stew and let them cook in the stew for about 10 minutes. This is my preferred method. 



Does Étouffée Have Tomato? 

This is purely preference. Creole cooking typically does have a tomato based sauce. Cajun cooking on the other hand does not. If you are not sure which style you would prefer, add all of the ingredients for the sauce minus the tomatoes, bring to a simmer, taste and decide if you want tomato to be added. 

What is the Difference Between Étouffée and Gumbo? 

Etouffee is a thicker stew since we are only cooking our roux to a nice golden color. Gumbo involves cooking the roux to a deep brown coloring, which also affects the thickening power of the roux. 

Gumbo also will traditionally have more than one protein included, shrimp and sausage or some other type of meat. 

Creole shrimp étouffée in a large pot being stirred with a wooden spoon.

More Southern Recipes to Enjoy: 

  • Red Beans and Rice
  • Cajun Garlic Shrimp and Grits
  • Southern Cheese Grits
  • Best and Easiest Hush Puppies Recipes That are Homemade!
  • Cajun Shrimp and Sausage Skewers

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Creole Shrimp Étouffée

Creole Shrimp Étouffée. This classic southern stew is full of tender shrimp, the “Holy Trinity” of veggies, and flavored with a decadent golden roux. This stew has a subtle heat thanks to seasoning, but served over rice is the ultimate in Louisiana comfort food! 
Course Main Course
Cuisine American
Keyword shrimp etouffee
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 People
Calories 370kcal
Author Serene Herrera

Ingredients

  • 2 lbs shrimp medium to large
  • ¼ cup butter
  • ¼ cup all purpose flour
  • ½ cup yellow onion diced
  • 1 celery stalk diced
  • 1 green bell pepper seeds and membranes removed, diced
  • 3 cloves garlic minced
  • cup chicken broth
  • ½ cup clam juice
  • 1 tbsp cajun seasoning
  • 1 tbsp worcestershire sauce
  • 1 tbsp hot sauce
  • 1 (15 ounce can) crushed tomatoes
  • 1 tsp salt
  • 2 cups white rice cooked

Instructions

  • Prepare the shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium size bowl, cover and store in refrigerator. If making your own shrimp broth save the shells, instructions are in notes below to make your own Shrimp Broth.
  • Melt butter in a large pot or dutch oven over medium heat. Sprinkle with flour and stir to combine.
  • Cook this roux over medium heat for 12-15 minutes until the roux is a golden brown color. Stir constantly while cooking to prevent burning.
  • Add in the onion, celery and bell pepper. Stir to coat in the roux. Continue to cook another 5 minutes or until the veggies have softened. Add in the garlic and stir.
  • Pour in the broth and clam juice, stir to combine. Then add in the additional seasonings, worcestershire sauce and hot sauce. Stir in the tomatoes. Let this come to a simmer, cooking for 8-10 minutes.
  • Add the shrimp to the broth, cover and let cook for 10 minutes.
  • Serve the shrimp etouffee over cooked white rice. Garnish with fresh parsley or sliced green onion if desired.

Notes

Homemade Shrimp Stock: if desired make your own shrimp stock to use in this recipe! Make sure you purchase Unpeeled shrimp. 

  • Shells from peeling shrimp
  • Scraps from celery, onion, and bell pepper
  • lemon wedge
  • 2 quarts water

Bring this to a boil, cover and let simmer for 45 mins to an hour. Strain out the veggies and shells. Use this broth in the recipe above. 

Nutrition

Calories: 370kcal | Carbohydrates: 45g | Protein: 28g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 301mg | Sodium: 1506mg | Potassium: 274mg | Fiber: 1g | Sugar: 2g | Vitamin A: 673IU | Vitamin C: 23mg | Calcium: 192mg | Iron: 3mg

Quick & Easy Baked Zucchini

Here’s a really quick & easy baked zucchini recipe that takes 3 minutes to prep. Also known as courgettes, this quick side dish is as easy as this: Cut zucchinis lengthwise, toss with oil, salt & pepper. Sprinkle with parmesan and breadcrumbs, 12 minutes in the oven. Delicious!

Quick Baked Zucchini recipe

This recipe is just a really fast way to cook zucchini in the oven that’s extremely tasty. For all those times you don’t have time to salt, squeeze, grate, slice, dredge, batter and fry.

You just need a super quick veggie side dish. Right?

I hear you. Enter – quick and easy baked zucchini! With crispy golden crunchy parmesan bits!

Quick baked zucchini on a tray, fresh out of the oven

What you need

Here’s what you need: 500g / 1 lb (or so) zucchini, 2 tablespoons each breadcrumbs and parmesan (store bought!), oil, salt and pepper. Just a bit of parmesan adds terrific savoury flavour and a touch of breadcrumbs adds welcome texture. The two little things that makes this quick recipe so good!

How to make baked zucchini (courgettes)

How to cook zucchini / courgettes in the oven (quickly!)

Now the fun part – showing you how this is so quick and easy:

How to make baked zucchini (courgettes)

  1. Cut in quarters or sixths lengthwise – minimal chopping!
  2. Toss with oil, salt & pepper, line them up next to each other, then sprinkle the breadcrumbs and parmesan straight on top. Because they’re touching, it “catches” most of the parmesan and breadcrumbs;
  3. Drizzle with oil – just 2 teaspoons or so – then bake 12 minutes in a super hot oven….
  4. Until the parmesan becomes golden and the zucchini is tender but not mushy. Voila!

Quick baked zucchini on a tray, fresh out of the oven

What to serve with zucchini

As a veggie side, it will go with almost any meal, though I don’t see it alongside Asian food! In the spirit of “quick and easy”, try it on the side of one of these speedy main dishes:

But hand on heart, most of the tray you see was my lunch on that day. You will start eating them, and you won’t stop! – Nagi x


Watch how to make it

Quick and Easy Baked Zucchini - parmesan

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Quick and Easy Baked Zucchini

Recipe video above. This is just a really tasty, quick and easy way to cook zucchini in the oven. For all those times you need a quick veggie side dish! A little sprinkle of parmesan adds great flavour, and breadcrumbs adds a touch of terrific texture.

Roasting at a high temp makes the parmesan golden and gets some browning on the zucchini before they turn into watery mush.

Course Side Dish
Cuisine Western
Keyword baked zucchini, courgette recipe, how to cook zucchini in the oven, how to cooke courgettes in the oven, zucchini recipe
Prep Time 3 minutes
Cook Time 12 minutes
Servings 4 – 5 as a side
Calories 115kcal
Author Nagi

Ingredients

  • 600g/ 1.2lb zucchinis (4 large, 5 medium)
  • 2 tbsp olive oil
  • 1/2 tsp each salt and pepper
  • 2 tbsp breadcrumbs
  • 2 tbsp parmesan , grated (store bought sandy type is best)

Instructions

  • Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven.
  • Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long “wedges”).
  • Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.
  • Line up in two rows so they’re touching each other, with the skin side down.
  • Sprinkle evenly with breadcrumbs, then parmesan, drizzle with 1 tablespoon oil.
  • Bake 12 minutes until the parmesan is golden and zucchini is soft but not soggy.
  • Serve immediately!

Nutrition

Calories: 115kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 378mg | Potassium: 365mg | Fiber: 2g | Sugar: 4g | Vitamin A: 292IU | Vitamin C: 24mg | Calcium: 61mg | Iron: 1mg

Life of Dozer

I can assure you he doesn’t clamp down on zucchinis like he does this toy.

Dozer with toy throwing stick

The post Quick & Easy Baked Zucchini appeared first on RecipeTin Eats.

Peach Chutney

This delicious homemade Peach Chutney is made with fresh peaches, Craisins, raisins, and spices. Enjoy it served over pork, chicken, or tilapia!

My favorite way to enjoy chutney is smothered over perfect

Chutney is an Indian inspired condiment, relish, or sauce that is preserved in sugar and vinegar.  Typically chutney is made from diced fruits or vegetables that are mixed with a variety of spices and meant to enhance a range of dishes. I have to thank my good family friend, Kathy Atkinson, for this amazing Peach Chutney recipe. It’s been a favorite in my family for years!

What I LOVE about chutney:

  • Enjoy it year round.  While sometimes I think it tastes like “fall” in a jar, because it’s made with fall spices including cinnamon, cloves, and ginger, I love to eat chutney year round!  I often serve it over grilled meats in the summer.
  • Stores for up to 4 months. You can keep peach chutney in your fridge for 2 weeks or store it in the freezer for several months.
  • Serve it with anything.  This is such a versatile recipe.  Dip it, spread it, and smother it and on wide variety of food including pork, chicken, turkey, sandwiches, etc.  See more serving ideas below.

Peach Chutney Ingredients:

  • Peaches: While peaches are the star of the dish, you could substitute mango, apricots, plums, or plucots.
  • Apple cider vinegar & lemon juice: the acidity in these ingredients helps preserve the chutney and adds flavor.
  • Raisins & dried cranberries: give great texture and flavor.
  • Sweet onion.
  • Crystallized ginger.
  • Spices: salt, allspice, cinnamon, cloves, ginger.
  • Sugar and liquid fruit pectin: the sugar and pectin work together to make the chutney thicken to a jam-like consistency. You can reduce the sugar if you like, but the chutney will not be as thick.
The ingredients needed for peach chutney, labeled, on a tray.

How to Make Chutney:

1. Peel and slice the fruit.  Peaches are easiest to peel when they are scalded first. Fill a large pot with water, bring it to a high simmer. Add the peaches to the hot water for a few minutes; his will help loosen the skins, making them really easy to peel. Remove peaches, rinse with cold water, peel, and dice into small pieces.

2. Combine with other ingredients.  Add peaches and all remaining ingredients, except pectin, to a large pot pot.

3. Boil.  Bring the mixture to a rolling boil over medium heat. Once boiling, stir constantly for one minute.

4. Add pectin.  Remove from heat and immediately stir in the pectin. Continue stirring for 5 minutes, allowing it to cool slightly.

The ingredients for peach chutney added to a saucepan, then pectin added to make it thicken to jam consistency.

5. Serve or store.  Serve chutney at room temperature over pork, ham, chicken or turkey, or store in the fridge or freezer (find storing directions below).

Serve Chutney with:

  • Meat: Pork tenderloin, Pulled pork, grilled chicken tenders, white fish, roast chicken, or on Meatloaf.
  • In a charcuterie board or alongside cheese and meats.
  • Inside a sandwich or wrap: like this Turkey wrap.

Peach chutney spooned over a grilled chicken breast, on a plate.

Storing Peach Chutney:

Store chutney in an airtight container in the fridge for up to 2 weeks, or freeze for up to 4 months in a freezer-safe container. Thaw overnight in the refrigerator. Remove from the fridge 30 minutes prior to serving. Since this recipe makes a dozen jars, I like to place a few in the freezer and give the rest as gifts!

Canning: I have not tested this recipe in a water bath canner (although I think it would work great). Please consult your county safe-canning guidelines for acidic levels and cook time needed to make it safe for shelf-stable storing.

Adaptations and variations:

Substitute fresh fruit: Try mango, apricots, plumcots, pears, or mango in place of the peaches.  You may want to adjust the sugar based on sweet or tartness of the fruit you choose.

Substitute dried fruit: try your favorite dried fruit in place of raisins and craisins.

Make it a dip:  I love to add some softened cream cheese to make it the perfect consistency for a fruit or cracker dip.  Add cream cheese at a ratio of 1:1 with the chutney or simple pour the chutney over top of a block of cream cheese and serve.

Make it a glaze: add a spoonful of chutney to this Baked Ham Glaze or use it in place of the glaze in this recipe.

Use it as a marinade for meat.

Consider trying these popular PEACH RECIPES:
  • Peach Blackberry Tart
  • Peach Scones
  • Baked Peaches
  • Fresh Peach Pie
  • Peach Crisp

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Peach chutney served in a bowl with a spoon.

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Peach Chutney

This delicious Peach Chutney is made with fresh peaches, Craisins, raisins, and all your favorite Fall spices. Serve it over pork, chicken, or tilapia!
Course Appetizer, Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 40
Calories 169kcal
Author Lauren Allen

Ingredients

  • 4 cups ripe peaches , peeled and diced (about 6-7 peaches)
  • 3/4 cup apple cider vinegar
  • 1/4 cup lemon juice
  • 1 cup raisins
  • 1/2 cup dried cranberries (dried cranberries)
  • 1/3 cup sweet onion , diced
  • 1 jar McCormick crystallized ginger
  • 1 Tablespoon sea salt
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 7 1/2 cups granulated sugar
  • 1 pouch liquid fruit pectin

Instructions

  • Peel and slice the peaches and add them to a large pot pot with all other ingredients except the pectin.
  • Bring to a rolling boil over medium heat. Once boiling, stir constantly for one minute.
  • Remove from heat and immediately stir in the pectin. Continue stirring for 5 minutes, allowing it to cool slightly.
  • Serve chutney at room temperature over pork, ham, chicken or turkey.
  • Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 4 months in a freezer-safe container. Thaw overnight in the refrigerator. Remove from the fridge 30 minutes prior to serving.

Notes

Yields about 10 cups. Serving size is 1/4 cup.

Sugar: the sugar and pectin work together to make the chutney thicken to a jam-like consistency. You can reduce the sugar if you like, but the chutney will not be as thick. 

Canning: I have not tested this recipe in a water bath canner (although I think it would work great). Please consult your county safe-canning guidelines for acidic levels needed in the recipe to make it safe for shelf-stable storing.

Nutrition

Calories: 169kcal | Carbohydrates: 43g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 176mg | Potassium: 66mg | Fiber: 1g | Sugar: 40g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg
Have you tried this recipe?!

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

I originally shared this recipe August 2015 . Updated July 2020 with process photos and additional information and tips.

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Mexican Corn Salad

Mexican Corn Salad is a wonderful fresh corn salad made for summer BBQ’s and Mexican feasts! It’s a giant salad form of Esquites, a corn street snack sold in cups on the streets of Mexico. Corn kernels are sautéed in butter and garlic until golden brown, then dressed in a creamy lime dressing and finished fresh coriander/cilantro and a hint of zing from Jalapeño. It’s outrageously and insanely good!

Mexican Corn Salad

This recipe generated a tizzy of excitement among my group of friends when I first started making it a few years back! Something a little different to the usual steamed-butter-slathered corn on the cob (and there is nothing wrong with that!!), it’s bright and colourful, and it’s a brilliant dish for sharing.

Mexican Corn Salad is essentially the giant salad form of Esquites which is a popular Mexican Street corn that is sold in cups by street vendors. And in fact, Esquites is the “off the cob” version of Elotes, the famous Mexican Street corn where cobs are grilled over charcoal before being slathered in a creamy-spicy sauce then rolled in crumbled cheese!

Close up of the best Mexican Corn Salad

What goes in Mexican Corn Salad

Here’s what you need to make this corn salad:

Ingredients in Mexican Corn Salad

The creamy dressing for Mexican Corn Salad

The dressing is a creamy mayonnaise based dressing with a lovely tang from lime juice and a savoury flavour boost from parmesan (this is the secret ingredient that gives this dish the wow factor!!).

You’ll find many versions use a lot more mayonnaise than I do. I prefer to use a mix of mayonnaise and sour cream to lighten it up a touch whilst still have a good amount of creamy dressing. This way we get the best of both worlds – lots of dressing but not overly rich! I use this for most of my mayo-based dressings, such as Coleslaw, Macaroni Salad, Broccoli Salad.

Fresh corn vs canned and frozen corn

This recipe will work with any type of corn BUT it is definitely best made with fresh corn because it browns the best when you sauté it in the butter and garlic.


How to cut corn off the cob

Here’s a tip for an easy way to cut corn kernels off the cob without the kernels flying everywhere! Just place an inverted ramekin in a large bowl OR use a bundt pan. Stand the corn cob on the ramekin then use a knife to cut the kernels off. The walls of the bowl / bundt pan will stop the kernels flying all over your counter!

How to cut corn kernels off the cob

How to make Mexican Corn Salad

This recipe starts off by pan frying the corn in butter and garlic until it’s tinged with gold, at which point you will need to summon the strength to not shovel spoonfuls of it straight into your mouth because golden brown buttery corn? YES!!!

But WAIT! It gets even better! While the corn is hot, add in the parmesan, mayonnaise, sour cream and lime and give it a good mix so the dressing melts and mingles with the butter on the corn and coats every kernel beautifully…

And lastly, we give it a hit of freshness with onion and coriander/cilantro, and jalapeño if you want a touch of heat, and finish with a sprinkle of Cotija (Mexican cheese like feta) if you happen to be fortunate enough to get your hands on it (which I am not) or feta, parmesan or goats cheese as a fallback.

How to make Mexican Corn Salad

To say my friends love this salad is an understatement. Whenever it makes an appearance, we’re in a situation where you have to eat fast, or miss out.

Literally. You snooze, you lose.

– Nagi x


Watch how to make it

Close up of Mexican Corn Salad

Print

Mexican Corn Salad

Recipe video above. A Can’t-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.

I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!

Course Side Dish
Cuisine Mexican
Keyword Corn Salad, fresh corn salad, mexican corn salad, mexican side dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 – 8
Calories 215kcal
Author Nagi

Ingredients

  • 5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed, Note 1)
  • 2 tbsp / 30g butter
  • 1/2 tsp each salt and pepper
  • 1/4 cup mayonnaise (can cut down to 2 tbsp)
  • 1/4 cup sour cream (or yoghurt)
  • 1/2 cup parmesan cheese , finely grated (Note 1)
  • 1 tbsp Jalapeno , deseeded and finely chopped (optional)
  • 1 cup coriander / cilantro leaves , roughly chopped
  • 1 cup green onion , finely sliced (~2 stems)
  • 1/2 red onion , finely chopped
  • 2 – 3 tbsp lime juice , fresh (plus more to taste)

Garnishes

  • 60g / 2 oz Cotija or Feta , crumbled (optional) (Note 2)
  • Jalapeno slices, coriander/cilantro leaves, lime wedges , optional

Instructions

  • Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
  • Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don’t stir constantly, harder to brown).
  • Season corn: Add salt and pepper halfway through cooking corn.
  • Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine – heat will “melt” dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
  • Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

Notes

1. Corn – you’ll get the best results using fresh corn because it’s raw and it browns better. But it is still REALLY delicious made with frozen corn – cook from frozen. Canned is not as good because it’s so wet, it doesn’t brown as well but can work – dry it off as best you can!

2. Cotija is a Mexican Cheese which is not available in Australia (to my knowledge). It’s like Feta but not as salty. It’s just a garnish, so it’s not essential.

3. Chipotle or Chili Powder – A touch of Chipotle or US Chili Powder would not go astray here. I don’t add them because I think this is super tasty as it is, but a little sprinkle mixed through or on top would be lovely.

4. Variations – Don’t feel obliged to strictly follow the recipe for the add ins. You could use normal onion instead of red (but cut it down a bit because it’s sharper) or eschallots, or just use more shallots/scallions. If you are one of those people who cannot stand coriander/cilantro, swap it for parsley. Jalapeño is optional, and you can sub with canned if you prefer. Or even use another spicy fresh chilli!

5. Light on dressing! This recipe is not meant to be coated thickly with mayo, like potato salad. Because the mayo and sour cream are added while the corn is hot, they melt and become a dressing. Feel free to increase/decrease the amount of mayo and/or sour cream if you want more/less!

6. Nutrition per serving, assuming 8 servings.

Nutrition

Serving: 120g | Calories: 215kcal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 327mg | Potassium: 296mg | Fiber: 3g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 1mg

Originally published March 2017. Updated with new video and photos!

Life of Dozer

And from the original publication date:

Whenever I take a photo of Dozer running, all I can think is that there’s a lot of flapping. Ears, giant tongue, mouth flap, that feathered tail.

I know how he feels. I have quite a bit of flappage when I run too…..

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