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!

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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.

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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

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

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

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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

Fish and Chips

Super Easy Beer Battered Fish and Chips Recipe! This fried cod comes out super crispy and golden brown and flakey on the inside! The homemade french fries are perfectly golden brown and crisp! Serve this Classic Fish and Chips with tartar sauce, lemon wedges, malt vinegar or coleslaw!

Fish is one of my favorite main dishes! Try these Baja Fresh Tacos, Grilled Citrus Salmon with Pineapple Salsa or Best Baked Cod Fish Recipe.

Fish and chips on a sheet pan with parchment paper overtop with French fries and lemon slices on the side.

Beer Battered Fish and Chips

Is there anything better than homemade fish and chips? Perfectly crisp homemade french fries with beer battered cod! These fish and chips are just like the classic. The fizzy beer creates an airy batter perfect for fried cod. Both the fish and the fries get cooked in one pot of oil which means less clean up!

To get perfectly crispy french fries we fry them 2 times! First at a lower temperature then again at a higher temperature. The lower temperature cooks the fries and makes them tender and the higher temperature just crisps them up.

How to Make Fish and Chips:

  • Start with the french fries (1st Fry): Cut potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and pat dry. Heat 2 inches of oil on medium low to 200°F-250°F. Add in fries and let cook slowly for 12 minutes, maintaining a 200-250° temperature in the oil. The potatoes will be soft and flexible. Scoop out fries and lay them out on a cookie sheet.
  • Second fry: Raise oil up to 375°F. Refry, this time in small batches 5-7 minutes each,so that the oil temperature stays around 350°-375°F. Sprinkle with salt and pepper to taste.
  • Next make the cod: Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel. In a bowl combine 3/4 cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 6-8 oz. of cold beer. It should be slightly thiner than pancake batter. Toss fish in remaining 1/2 cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350°- 375°F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through. While you are frying the rest of the fish keep the already done fish in a 200 degree oven to stay warm.
  • Serve: Immediately with malt vinegar and lime wedges for serving. I also like to have lots of dipping sauces for my fries. Ketchup, ranch and barbecue sauce are a must!

Tips:

  • Pat the cod dry with a paper towel. This is especially important if you are working with thawed frozen fish. This will help the batter stick to the fish and keeps the batter light and crispy.
  • Don’t over crowd the pan when frying the fish. This will cause the fish to stick together.
  • Make sure to use a thermometer when frying the fish and the french fries to ensure the oil is the perfect temperature.

Sliced potatoes in the shape of French fries ready to bake.

Do I Have to Use Beer?

No you can substitute sparkling water in place of the beer. Anything will carbonation creates a crisp airy batter.

Fish on the side with French fries, coleslaw and lemon slices on the side.

What to Serve with Fish and Chips:

  • BLT Pasta Salad
  • Copycat KFC Coleslaw
  • Creamy Pea Salad
  • Chilled Cucumber Tomato Salad
  • Creamy Cucumber Salad

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Fish and Chips

Super Easy Beer Battered Fish and Chips Recipe! This fried cod comes out super crispy and golden brown and flakey on the inside! The homemade french fries are perfectly golden brown and crisp! Serve this Classic Fish and Chips with tarter sauce, lemon wedges, malt vinegar or coleslaw!
Course Main Course
Cuisine American
Keyword Fish and Chips
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 288kcal
Author Kelley Simmons

Ingredients

French Fries

  • 1 1/2 lbs russet potatoes
  • oil for frying

Beer Battered Cod

  • 1 1/2 lbs fresh cod
  • 6-8 oz. light beer
  • 1 1/4 cup all purpose flour, divided
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp old bay
  • 1/4 tsp paprika

Instructions

For the fries

  • Cut potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and pat dry.
  • Add 2 inches of oil to a deep pot or chicken fryer no more than ½ of the way full!
  • Heat oil on medium low to 200°F-250°F. Add in fries and let cook slowly for 12 minutes, maintaining a 200-250° temperature in the oil. The potatoes will be soft and flexible.
  • Scoop out fries and lay them out on a cookie sheet. Raise oil up to 375°F.
  • Refry, this time in small batches 5-7 minutes each, so that the oil temperature stays around 350°-375°F. Remove them from the oil and sprinkle immediately with salt.

For the fish

  • Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel.
  • In a bowl combine 3/4 cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 6-8 oz. of cold beer. It should be slightly thiner than pancake batter.
  • Toss fish in remaining 1/2 cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350°- 375°F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through.
  • Serve immediately while hot along with the fries. Serve with tartar sauce, lemon wedges and malt vinegar.

Nutrition

Calories: 288kcal | Carbohydrates: 32g | Protein: 34g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 684mg | Potassium: 1421mg | Fiber: 2g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2mg

Bánh Mì (Vietnamese Sandwich)

These incredibly flavorful Bánh Mì sandwiches are filled with pickled carrots, cucumber and cilantro, seasoned chicken and a delicious homemade sauce.

I love the fresh, bold flavors of Vietnamese food, and I especially love recreating my favorite dishes in my own kitchen.  Don’t miss my Vietnamese Pho Soup and Fresh Spring Rolls!

Banh mi (pronounced ban mee),  means “bread” in Vietnamese, or more specifically, a thin and crusty baguette that’s filled with meat (generally chicken or pork) and veggies.  Banh mi sandwiches are a result of French influence on Vietnamese food and they have become extremely popular Vietnamese street food all over the world!

About the meat:

Banh mi sandwiches can be served with a wide variety of meats.  I used chicken in this recipe but you could substitute slices of cold cut meats from your local grocery store (roast beef, roast chicken, etc). or head to your local Asian market for slices of Pink Ham or pork loaf.

What I love about these Vietnamese sandwiches:

  • Make ahead:  This recipe is so easy to throw together, especially if you prepare the pickled veggies and sauce ahead of time!
  • That Bánh Mì sauce: simply mix together mayo, hoisin sauce, sriracha, and salt and pepper.  You can also substitute Maggi seasoning for the sauce.  This is a popular flavor booster in lots of sauces, soups, and stir-fry’s that you can pick up from your local asian market or on Amazon.
  • Those pickled veggies: The pickled veggies with that yummy sauce, a little spice, and a delicious crusty roll. This sandwich has all the things I love!

How to Make Bánh Mì sandwiches:

1. Pickle the veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.

2. Make the sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl combine the mayonnaise, hoisin sauce and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.

Steps one and two of making banh mi sandwiches (pickled veggies in a bowl, sauce stirred together in another bowl).

3. Cook chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting.

Cooked, seasoned chicken for banh mi sandwiches on a plate.

4. Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the mayo sauce on each half of bread. Slice the chicken and place on top. Spoon any leftover sauce on top of the chicken. Drain the veggies and add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!

Banh mi sandwich being assembled on a roll with chicken, pickled veggies and sauce.

Don’t miss my other Vietnamese recipes:

  • Fresh Spring Rolls
  • Spring Roll Bowls
  • Pho Noodle Soup

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

Banh mi sandwich on crusty bread, loaded with chicken, veggies and sauce.

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Bánh Mì

Course Main Course
Cuisine Vietnamese
Prep Time 45 minutes
Cook Time 6 minutes
Total Time 56 minutes
Servings 4
Calories 336kcal
Author Lauren Allen

Ingredients

  • 1/2 cup water
  • 2 Tablespoons rice vinegar
  • dash of salt
  • 2 carrots , peeled and cut into matchsticks, or shredded
  • 1 English cucumber , very thinly sliced
  • 1 jalapeño pepper sliced thinly (optional)
  • 2 boneless skinless chicken breasts
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 bunch fresh cilantro
  • 4 small French baguettes or crusty rolls , sliced lengthwise

Sauce:

  • 1/4 cup mayonnaise
  • 3 Tablespoons hoisin sauce
  • 1 teaspoon sriracha hot sauce , more or less, to taste

Instructions

  • Pickle the veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.
  • Make the sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl combine the mayonnaise, hoisin sauce and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.
  • Cook the chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting.
  • Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the mayo sauce on each half of bread. Slice the chicken and place on top. Spoon any leftover sauce on top of the chicken. Drain the veggies and add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!

Video

Nutrition

Calories: 336kcal | Carbohydrates: 34g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 727mg | Potassium: 689mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5427IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg
HAVE YOU TRIED THIS RECIPE?!

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

I originally shared this recipe June 2015. Updated July 2020 with process photos and improved instructions.

The post Bánh Mì (Vietnamese Sandwich) appeared first on Tastes Better From Scratch.

Tzatziki Sauce Recipe

Tzatziki Sauce is a Greek inspired, yogurt-based sauce you and your family will go crazy over.  It is creamy and bursting with light and refreshing cucumber, dill, and garlic flavors that will make this a Mediterranean inspired favorite this summer!

Homemade dips and sauces that are loaded with fresh ingredients you love are a must in any great kitchen.  So, also try my recipes for The Best Hummus I Have Ever Had and Basil Pesto.

Dipping a chip in Tzatziki sauce.

Tzatziki Sauce Recipe

Tzatziki Sauce is an amazing Mediterranean recipe that is super versatile and delicious!  It is pronounced “tsah-see-key.”  Although it may be hard to say, it is not hard at all to make or to devour!  It is a perfect creamy sauce that livens up a sandwich or veggie tray and adds a cool, fresh, and tangy zing to any grilled meat or fish.

When trying to eat healthy, adding an intense and inspired sauce like this Tzatziki sauce to the healthy fresh foods your body needs makes every meal so much more satisfying!  Dip your raw veggies in this sauce for a perfect afternoon snack, or smother your grilled chicken in it.  This sauce will take any healthy meal and liven it up to one you look forward to eating.  It is a must memorize recipe, especially for those who are looking for clean and healthy eating options, so bookmark this page because you will be coming back to it many times!

What’s in Tzatziki Sauce?

Tzatziki sauce is made of perfectly balanced mild and bold flavors that compliment any dish.  Made from a tangy Greek yogurt base, this creamy sauce has acidic vinegar and bitter oregano, but also has bright flavors from fresh cucumber and lemon juice.  The garlic and dill add in earthy spice to round out the ingredients.  Tzatziki sauce is one you will find yourself craving often!

  • Greek yogurt: Use plain Greek yogurt to add creamy texture.
  • Cucumber: Finely grated and dried.
  • Garlic: 2-3 cloves minced is what I recommend, but it is a pretty strong amount, so start with a little less if you aren’t a garlic lover.
  • White wine vinegar: This acidic ingredient is slightly more mild than other vinegar varieties.
  • Dried dill weed: Mild fresh herb taste.
  • Dried oregano leaves: Earthy, slightly bitter flavor.
  • Salt and pepper: To taste.
  • Lemon Juice: Squeeze on top of the mixed dip.
  • Extra-virgin olive oil: Drizzle on top.

How to Make Tzatziki Sauce:

This dip comes together so quickly and easily. Once you have made it a couple of times, you will have it mostly memorized! It is a must make recipe that you will find yourself making more and more because it is so versatile and complements anything you pair it with.

  1. Combine ingredients: In a medium bowl combine greek yogurt, cucumber, garlic, white wine vinegar, dried dill week, dried oregano.
  2. Salt and pepper: Add salt and pepper to taste, squeeze lemon juice, and drizzle olive oil on top.
  3. Refrigerate: Chill for 30 minutes in the refrigerator to let the flavors blend.
  4. Serve!

Ingredients for Tzatziki sauce in a clear bowl.

Tips for the Best Sauce:

Preparing great homemade sauces is the secret to making family favorite meals again and again. Here are a few pro tips to make this one of the best sauces you have served.

  • Properly drain the cucumber: To best remove excess moisture from the cucumber, shred it first, then squeeze out the water in a paper towel.
  • Mint: Add a bit of mint for an even more fresh and dynamic flavor.
  • Chill: Allow this dip to chill for at least 30 minutes before serving to enhance the blend of flavors.

What to Serve with Tzatziki Sauce:

This sauce is so delicious by itself and when added to any appetizer, snack or meal, it is even more perfect!  These are some tried and true ways to serve this super easy sauce.

  • Raw vegetables: Carrots, celery, broccoli, and grape tomatoes are fantastic, but really this sauce will brighten up any veggie you have.
  • Pita or Naan Bread: If you are using Tzatziki as a dip try dunking pita bread in it for a chewy and satisfying snack.
  • Grilled Meat: The cool, dill flavors really cool down a spicy meat or liven up a more mildly flavored meat.  Either way it is the perfect balancing sauce to bring harmony to your meal. Try my Grilled Steak recipe for a great meal!
  • Gyros or any sandwich or wrap: The creamy texture of this sauce is perfect to add moisture and tangy flavor to any sandwich or wrap.

How Long does Homemade Tzatziki Sauce Last?

Store your made from scratch favorite sauce in an air-tight container in the refrigerator.  If tightly sealed and kept cool consistently, this amazing sauce will last for up to 4 days.  You can also freeze it, but the texture may change a bit due to the yogurt base, making it less creamy.

More Made from Scratch Dip Recipes:

  • Guacamole
  • Chicken Alfredo Dip
  • Easy Hollandaise Sauce
  • The Famous Fry Sauce
  • Easy Homemade BBQ Sauce

Print

Tzatziki Sauce

Tzatziki Sauce is a Greek inspired, yogurt-based sauce you and your family will go crazy over.  It is creamy and bursting with light and refreshing cucumber, dill, and garlic flavors that will make this a Mediterranean inspired favorite this summer!
Course Appetizer, Dressing, Sauce, Side Dish, Snack
Cuisine Greek, Mediterranean
Keyword tzatziki, tzatziki sauce
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 Tablespoons
Calories 190kcal
Author Alyssa Rivers

Ingredients

  • 2 cups plain greek yogurt
  • 1 cucumber finely grated
  • 2 to 3 cloves garlic minced
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried oregano leaves
  • Salt and pepper to taste
  • Juice of 1/2 medium lemon
  • 1 tablespoon extra-virgin olive oil

Instructions

  • In a medium bowl combine greek yogurt, cucumber, garlic, white wine vinegar, dried dill week, dried oregano. Salt and pepper to taste and add lemon juice and drizzle olive oil on top. Refrigerate for 30 minutes to let the flavors blend. Serve with fresh vegetables and pita bread.

Nutrition

Calories: 190kcal | Carbohydrates: 9g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 75mg | Potassium: 282mg | Fiber: 1g | Sugar: 7g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 1mg

 

Some of my Favorite Healthy Snacks

Due to the current state of the world, we have all been trapped at home and not by choice. In order to stay sane, everyone has been trying to find their own way to remain productive and enjoy their time while staying at home. Most people I know have been spending a lot of their free time in the kitchen with family, cooking together. I have gotten many requests for healthy and simple snacks that can be prepared with kids. These are some basic recipes that are very easy to get creative with so feel free to make adjustments to get the flavor you desire:

Rava Uttapam

Baked Vegetable Idli

Vegetable Cheela

Aloo Chana Chaat

Date and Nut Ladoo

Rava Ladoo

I hope that you all will give these recipes a try and create a few memories along the way with family!

The post Some of my Favorite Healthy Snacks appeared first on Manjula’s Kitchen.

Sesame Cucumber Salad

This salad is one of the very first recipes I ever posted on Budget Bytes. Like, way back when I was still taking photos with my pre-smart-phone era phone. Yikes! Because this Sesame Cucumber Salad is still one of my favorite dishes and my favorite way to use up all those delicious and inexpensive summer cucumbers, I had to repost it and give it the proper attention it needs. So, if this Sesame Cucumber recipe is new to you, I hope it becomes one of your go-to fav’s as it has for me. It will serve you well!

Originally posted July 2019, updated 7-9-2020.

Do I Have to Use Rice Vinegar?

I strongly urge you not to substitute the rice vinegar in this recipe. Rice vinegar has a uniquely mild flavor and acidity that is just perfect for this recipe. While people have substituted the rice vinegar with white vinegar or apple cider vinegar, I find them both a bit too strong for this recipe. Also, be mindful not to use “seasoned” rice vinegar, which has other ingredients added and tastes quite different.

Where Do You Find Rice Vinegar?

Rice vinegar is fairly inexpensive, can be found in the Asian section of most major grocery stores, and will stay good in your pantry for just about forever. If you make Budget Bytes recipes on the regular, I promise it will get used again! In fact, here is a direct link to all the recipes on my website that use Rice Vinegar.

What is Toasted Sesame Oil?

The other key ingredient in this cucumber salad is toasted sesame oil. Unlike regular sesame oil, toasted sesame oil has a very strong nutty flavor and a little bit can really add a LOT of flavor to any dish. You can find toasted sesame oil in the international aisle of most major grocery stores, or Asian grocery stores. It may not say “toasted” on the label, but you’ll know it is toasted by the deep walnut color. Untoasted sesame oil is a light straw color, like canola oil.

How Long Does This Salad Last?

This salad does get kind of limp in the refrigerator fairly quickly, but it’s still insanely good once the cucumbers soften. They’re almost like pickled cucumber slices at that point. They’ve been marinating in the spicy-sweet vinegar solution and are just totally delicious! I enjoy this salad for about 2-3 days after making it (if I don’t eat it all sooner). If you like your cucumbers to stay crunchy, try cutting them into chunks instead of thin slices.

Side view of a bowl of sesame cucumber salad, chopsticks picking up one slice of cucumber

 
Side view of a bowl of sesame cucumber salad, chopsticks picking up one slice of cucumber

Sesame Cucumber Salad

Sesame Cucumber Salad is light, refreshing, and vibrant in flavor. It’s the perfect summer side dish or companion to any Southeast Asian inspired meal.
Total Cost $2.44 recipe / $0.41 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 62.82kcal
Author Beth – Budget Bytes

Ingredients

DRESSING

  • 1/3 cup rice vinegar $0.70
  • 2 Tbsp granulated sugar $0.02
  • 1/2 tsp toasted sesame oil $0.05
  • 1/4 crushed red pepper $0.02
  • 1/2 tsp salt $0.02
  • 2 large cucumbers $1.38
  • 3 green onions $0.13
  • 1/4 cup chopped peanuts $0.12

Instructions

  • In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.
  • Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
  • Chop the peanuts into smaller pieces. Slice the green onions.
  • Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

Video

Nutrition

Serving: 1Serving | Calories: 62.82kcal | Carbohydrates: 7.63g | Protein: 1.87g | Fat: 3.1g | Sodium: 199.82mg | Fiber: 1.4g

Scroll down for the step by step photos!

Overhead view of a bowl full of sesame cucumber salad

How to Make Sesame Cucumber Salad – Step by Step Photos

Spicy vinegar dressing in a bowl

Start by making the dressing. In a small bowl, stir together 1/3 cup rice vinegar, 2 Tbsp granulated sugar, 1/2 tsp toasted sesame oil, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Set the dressing aside.

Bottle of toasted sesame oil and a bottle of rice vinegar

Here is the toasted sesame oil and rice vinegar that I used. The sesame oil is from Aldi and the rice vinegar is from Kroger.

Two cucumbers, one half peeled

Peel and slice two large cucumbers however you like. I like to remove strips of the peel to create a cool striped effect once they’re sliced. If you don’t like cucumber seeds, you can slice the cucumber lengthwise before slicing into rounds and use a spoon to scrape out the seeds in the center.

Two cucumbers, one mostly sliced

I prefer thin slices so that there is more surface area to come into contact with the dressing. The thinner slices will become soft and wobbly after storing them in the dressing, but I kind of like that, too. If you prefer them to stay crunchy longer, you’ll want to do thicker slices. 

Sliced green onion and chopped peanuts

Roughly chop 1/4 cup peanuts and slice 3 green onions.

Dressing being poured over cucumbers, green onion, and peanuts

Place the sliced cucumbers in a large bowl, add the sliced green onion and chopped peanuts, then pour the dressing over top.

Finished sesame cucumber salad in the bowl

Finally, stir it all up and you’re ready to eat! Serve it immediately or refrigerate for later.

Side view of a bowl full of sesame cucumber salad, chopsticks on the side

The flavors do get really good as it sits in the fridge, although the cucumbers get softer (some people don’t like that–I kind of do!). Either way, this Thai Cucumber Salad is super refreshing and delicious. It always has been and always will be my favorite!

The post Sesame Cucumber Salad appeared first on Budget Bytes.