Probably the most common side dish besides rice in Hawaii is the simple macaroni salad. Imagine a dish that embodies the perfect balance of creamy, tangy, and savory flavors, all wrapped up in a bowl of comforting nostalgia. This isn’t just any pasta dish. This recipe is poised to become your new favorite macaroni salad recipe. Whether you’re planning a summer barbecue, a potluck, or simply craving a taste of comfort, this simple macaroni salad will win your heart with every bite.

So, what sets this macaroni salad recipe apart from the rest? It’s all in the details. With a perfectly cooked pasta base, crisp vegetables, and an irresistibly creamy dressing, this homemade macaroni salad strikes a perfect harmony. Easy to prepare and even easier to love, this best macaroni salad recipe is a must-try for any food enthusiast.

Macaroni salad has earned its place as a global favorite, celebrated in various cuisines and occasions. In American cookouts, it’s a staple side dish. There it’s often accompanying grilled meats or fried chicken. In Hawaiian cuisine it often stars in plate lunches alongside kalua pork or tangy barbecued meats and sticky rice. In Filipino feasts, a sweeter version graces the table, offering a delightful twist to traditional gatherings. Macaroni salad’s appeal lies in its adaptability and universal charm, making it a beloved dish for every celebration, from casual picnics to big spreads.

Understanding the Basics of Macaroni Salad

This classic picnic and barbecue staple was likely inspired in the US by the European tradition of pasta salads, which were popularized by Italian and Jewish immigrants. As pasta became more accessible and affordable, creative cooks began experimenting with new ways to serve it cold, particularly during the warmer months. By the mid-20th century, macaroni salad had solidified its place as a quintessential American side dish, often found accompanying grilled meats and enjoyed at family gatherings. Its creamy, tangy dressing and simple ingredients have made it a favorite across generations.

What Defines a Simple Macaroni Salad

I like a good pasta salad – see my pesto pizza pasta salad and asparagus prosciutto pasta salad. But macaroni salad is its own thing. Though pasta salads are quite common, macaroni salad is a specific subset within the more general pasta salad term.

A simple macaroni salad is defined by its straightforward, yet delightful combination of ingredients. Typically, it involves cooked elbow macaroni, a creamy mayonnaise-based dressing, and a medley of vegetables such as carrots, onions, and bell peppers.

Variations abound, but the key to a simple macaroni salad is balance. The pasta should be the star, supported by just enough dressing and complementary mix-ins to create a harmonious dish without overpowering flavors.

Why Choose Simple?

The allure of a simple macaroni salad lies in its ease and versatility. Its minimal preparation time and readily available ingredients make it an ideal choice for last-minute gatherings or weekly meal prep. Its simplicity doesn’t compromise its deliciousness.

The simplicity of this dish also makes it highly adaptable. It can serve as a blank canvas for culinary creativity to fit your own tastes, preferences, or dietary needs. Whether you prefer to keep it classic or add a personal twist, a simple macaroni salad can easily be tailored to suit any palate or occasion. Its adaptability also means it pairs well with a wide range of main dishes.

In essence, choosing a simple macaroni salad recipe ensures a reliable crowd-pleaser that’s both easy to prepare and endlessly customizable, making it a go-to dish for any cook seeking to fill out a menu with minimal fuss.

Ingredients for the Best Macaroni Salad Recipe

As with most meals, cooking the best macaroni salad starts with selecting the right ingredients. This is crucial to achieving the perfect blend of flavors and textures. Whether you’re aiming for a simple macaroni salad or a creamy macaroni salad recipe, here’s a guide to ensure your dish becomes a favorite at every gathering.

Essential Ingredients for a Homemade Macaroni Salad

There aren’t that many ingredients in the basic macaroni salad. Though there are a few more in the dressing, the bulk of macaroni salad is pasta and veggies. Look for fresh produce to get the really crisp veggies this recipe deserves.

• Elbow Macaroni – The foundation of any classic macaroni salad. Opt for high-quality, durum wheat pasta for the best texture.
• Bell Pepper – Crunchy, slightly sweet, and colorful. Just look for plump, fresh peppers. Choose whichever color or mix of colors you prefer.
• Carrot – Sweet, crisp, and orange. I like to shred them for a softer texture, but you can dice for a bit more bite. Don’t use baby carrots, they’re just too watery.
• Onion – Sharp, aromatic bite to balance the dressing. I like red onions for this, but really any will do.

Creamy Dressing Ingredients

The goal here is a creamy, tangy dressing that carries most of the flavor of this dish.

• Mayonnaise – The key to a creamy macaroni salad recipe. Choose a smooth, rich mayo that complements the pasta without overpowering it.
• Vinegar – A splash of apple cider or white vinegar brightens the flavors and balances the creaminess of the dressing.
• Sugar – A touch of sweetness to balance acidity and round out the dressing’s flavor. But we will use it sparingly because it shouldn’t be sweet.
• Mustard – A touch of mustard adds a tangy zing. I like Dijon, but yellow mustard works well depending on your flavor preference.
• Fresh Herbs – Aromatic, bright, and herbaceous. My recipe here calls for some fresh dill, but other fresh herbs could be great to include.
• Seasoning & Spices – Salt, garlic powder, pepper, and celery seed to deepen and sharpen the dressing.

Optional Add-ins for a Personalized Touch

Make this recipe your own by adding in some personalized touches. Adjust it to your family’s dietary needs. Add in some protein to bulk the recipe up a bit. Here are some add-ins to consider:

• Other Veggies – Cucumbers, cherry tomatoes, radish, broccoli florets, peas, really the list is endless for what you could add in. Any fresh and crunchy veggie would do.
• Protein – Try adding cooked bacon, diced ham, cubed chicken, or chopped hard-boiled eggs for a heartier salad.
• Cheese – Cubes of sharp cheddar or other cheese can give a savory element.
• Pickles – Tangy, briny crunch that adds zip and contrast to the creamy dressing.
• Olives – Salty, savory bites that lend depth. Slice or chop for even distribution.
• Fruits – Surprising, sweet, and bright pockets of flavor (apple, pineapple, or grapes); use sparingly to avoid overpowering the salad.

Step-by-Step Guide: Easy Macaroni Salad Recipe

Macaroni salad is simple. Cooking pasta, chopping ingredients, mixing the dressing, and combining it all together. Even though creating the best macaroni salad recipe involves just a few simple steps, following this guide will surely help it become one of your favorite dishes.

Preparing the Macaroni

To make a great homemade macaroni salad, start by selecting quality elbow macaroni. Cooking the pasta correctly is crucial for texture and taste. Here are some tips to ensure your macaroni is perfectly cooked:

1. Use Plenty of Water – Fill a large pot with water and bring it to a rolling boil. This prevents the pasta from sticking together and ensures even cooking.
2. Season the Water – Add a generous amount of salt to the boiling water. This is your chance to season the pasta from the beginning, enhancing the overall flavor of your final dish.
3. Cook to Al Dente – Follow the package instructions for cooking time, but aim for al dente, where the pasta is tender but still firm to the bite. Overcooked macaroni can become mushy, especially once mixed with our dressing.
4. Rinse with Cold Water – Once cooked, immediately rinse the macaroni under cool water to stop the cooking process and cool the pasta. This also helps prevent it from sticking together as it cools. I normally wouldn’t recommend this step, but it works a treat for pasta salads.

Creamy Dressing and Crunchy Veggies

While the pasta is cooking, start making the dressing and chopping the rest of the ingredients.

A creamy macaroni salad recipe hinges on the perfect dressing. Rich and tangy, yet not overpowering. Mix it together by just combining all of the dressing ingredients in a medium bowl and whisking it smooth. Check the consistency of the dressing here. It should be smooth and pourable. If it is too thick, thin it with a touch more vinegar or some of the pasta water. If it seems too thin to stick to the pasta, then stir in some more mayo.

This dressing works because it builds off of our creamy base of mayonnaise. Then, adds in some acid, hints of sweetness, and a balance of spices and seasonings.

While the dressing rests, prep the vegetables. Wash and dry everything. Trim, seed, and dice so pieces are small and uniform for consistent texture and easy mixing. Or you can try grating the carrot or even the onion. I like what grating the carrot does for its texture, so that’s my preference for this recipe.

Combining Ingredients

It’s time to bring everything together.

Transfer pasta to a large bowl and add in all of the prepped veggies. At this point, you can also add in any of the optional mix-ins you want. Use a wide, flexible spatula to gently stir it together. Try to get the ingredients evenly mixed.

Now add in the dressing. Gently stir it all together again until the dressing evenly coats everything.

Taste and adjust your homemade macaroni salad. A little extra salt, acid (vinegar or lemon juice), or a dash of extra seasonings can bring balance to the dish. Cover and chill the macaroni salad for at least an hour so the dressing hydrates the pasta and flavors meld. Before serving, give one last gentle stir. Garnish with a sprinkle of paprika or freshly chopped parsley for a pop of color.

Customizing Your Creamy Macaroni Salad Recipe

When it comes to crafting the best macaroni salad recipe, customization is key. This dish’s versatility allows you to tweak it according to dietary preferences, nutritional goals, or flavor inspirations from around the world. Below, we explore ways to adapt this easy macaroni salad recipe to suit various needs and tastes.

Variations for a Healthier or Vegan Version

If you’re looking to indulge in a creamy macaroni salad recipe without veering off your health goals, consider these simple macaroni salad adjustments:

Healthier Ingredients: Substituting traditional mayonnaise with Greek yogurt (or a 50/50 mix) can reduce calories while adding creaminess and a subtle tang. Incorporating whole wheat or gluten-free pasta can align with dietary preferences without compromising on texture.

Vegan Macaroni Salad: To create a vegan-friendly dish, swap regular mayo with a plant-based alternative. That’s really the only swap needed. You can also opt for plenty of additional fresh vegetables. Make sure the pasta is egg-free, too.

Making it a Meal: Adding Proteins and Extra Vegetables

Transforming a simple macaroni salad into a hearty meal is straightforward. Just pack it with extra protein and veggies. Be aware that if you do add a whole lot of other ingredients, you may need to make a bit more of the dressing to help keep things evenly coated. Nobody wants a dry macaroni salad.

Proteins: Incorporate bacon, chicken, ham, hard-boiled eggs, or even canned tuna for a protein boost that makes this salad more of a main dish. Try adding in some cubed or shredded cheese (especially cheddar). For plant-based options, consider chickpeas, edamame, or baked tofu.

Extra Vegetables: Beyond the listed add-ins, consider roasted red peppers, peas, broccoli florets, artichoke hearts, cherry tomatoes, cabbage, olives, cucumber, baby spinach, or sun-dried tomatoes. Not only do these add nutrition, but they bring vibrant colors and crunch to your homemade macaroni salad.

Other Flavors: Incorporate olive oil, lemon juice, green onion, or other fresh herbs besides dill.

By customizing your creamy macaroni salad recipe, you can create a dish that’s not only delicious and easy to make but also tailored to your specific preferences and needs. Whether you’re after the best macaroni salad recipe or a simple, homemade version, these tips will ensure it’s your new favorite dish.

Serving Suggestions and Pairings

Macaroni salad is a versatile dish that shines at a variety of events, from casual family gatherings to larger celebrations. Its creamy texture and adaptable flavors make it a favorite for:

• Backyard Barbecues – A simple macaroni salad is a staple at any barbecue, offering a cooling contrast to grilled meats. Try it with my reverse sear tri-tip, some grilled Old Bay chicken, buffalo smoked drumsticks, or a pile of smoked pulled pork.
• Picnics and Potlucks – Easily transportable, this homemade macaroni salad is perfect for outdoor gatherings along with other dishes like my potato salad recipe and rotisserie chicken salad.
• Holiday Buffets – Add a festive spin to your holiday table by including the best macaroni salad recipe alongside other traditional dishes like sage-roasted turkey.
• Lunchboxes/Plate Lunches – A creamy macaroni salad recipe can be a delightful addition to lunchboxes and plate lunches, providing a satisfying side or main.

Troubleshooting and FAQs

Make-Ahead and Storage

Macaroni salad is one of those delightful dishes that tastes even better when made ahead, allowing the flavors to meld. Here’s how you can prepare and store it like a pro:

– Make-Ahead Tips: Prepare your simple macaroni salad up to 24 hours in advance. Cook and cool the pasta to al dente, toss it with a bit of olive oil to prevent sticking, and store it separately from the dressing. Just before serving, mix the pasta with the dressing and any fresh ingredients like vegetables and herbs to maintain a crisp texture.

– Storage: Store your homemade macaroni salad in an airtight container in the fridge for up to 3-5 days. If your salad contains mayonnaise, take extra care to keep it chilled to prevent spoilage. When ready to serve, give it a good stir and check the seasoning, as the flavors tend to mellow in the fridge.

Common Macaroni Salad Mistakes and How to Avoid Them

1. Overcooked Pasta: Always cook your pasta al dente. Overcooked pasta can turn mushy when combined with dressing.

2. Under-seasoning: Season your pasta water generously and taste the salad before serving. Adjust the salt, pepper, and other seasonings to enhance flavors.

3. Dry Salad: Avoid a dry salad by ensuring your creamy macaroni salad recipe has enough dressing. If it dries out in the fridge, simply add a little extra dressing before serving.

4. Lumpy Dressing: For a smooth dressing, whisk together the ingredients thoroughly in a separate bowl, ensuring no lumps from mayonnaise or mustard. Only when it is smoothly mixed should it be stirred in with the other ingredients.

FAQs: All Your Questions About Macaroni Salad Answered

• Can I freeze macaroni salad?
  • No. Well, I guess you could. But it is highly un-recommended. The mayonnaise, pasta, and veggies of it all make it so that texture changes and separation are inevitable. Just don’t.
• What can I use instead of mayonnaise?
  • Try Greek yogurt or a combination of yogurt and a bit of olive oil for a lighter alternative.
• How can I make it healthier? 
  • You can use a lighter mayo or Greek yogurt instead of the mayonnaise. And try adding more vegetables like cucumber, broccoli, tomatoes, or peas to increase fiber and nutrients. There are also a lot of healthy pasta options out there that would boost nutritional value.
• Can I make it vegan?
  • Yes! Use vegan mayonnaise and load up on fresh veggies for a satisfying plant-based version.

Creating the best macaroni salad recipe doesn’t have to be daunting. With these tips on preparation, storage, and troubleshooting, you’ll be able to enjoy this simple dish with ease and confidence. Whether you’re serving it at a barbecue or enjoying it as a casual dinner side, this easy macaroni salad recipe is sure to become your new favorite dish. Happy cooking!

How did yours turn out?

I’d love to hear when you try out this simple macaroni salad recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Macaroni Salad

Recipe by Marc PetersonCourse: Sides, Lunch, DinnerDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Resting Time

1

hour 

Total time

1

hour 

25

minutes

This easy, homemade macaroni salad recipe is destined to become your new favorite dish. With perfectly cooked pasta, crisp vegetables, and an irresistibly creamy, tangy dressing, it’s a simple yet extraordinary crowd-pleaser for any occasion.

Ingredients

• 3 cups uncooked elbow macaroni

• 1/2 cup finely diced celery

• 1/2 cup diced red bell pepper

• 1/2 cup shredded carrot

• 1/3 cup diced red onion

• Dressing

• 1 and 1/2 cups mayonnaise

• 1/4 cup white wine vinegar (or regular white or apple cider)

• 2 tablespoons sugar

• 2 teaspoons Dijon mustard

• 1 teaspoon chopped fresh dill

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon celery seed (optional)

Directions

• Bring a large pot of salted water to a boil and cook the pasta until just tender (al dente) according to the pasta’s instructions
• While the pasta is cooking, add the mayonnaise, vinegar, sugar, mustard, dill, salt, garlic powder, black pepper, and celery seed to a medium bowl and whisk together until smooth
• Wash the celery, bell pepper, and carrot, then pat dry and finely dice (or shred – my preference for the carrot) the celery, bell pepper, carrot, and onion to roughly the same size
• When the pasta is done cooking, drain it in a colander and rinse briefly under cold water to stop the cooking and cool the pasta
• Transfer the drained, cooled pasta to a large bowl and add in the diced celery, bell pepper, carrot, and onion, then stir until well distributed
• Pour the dressing over the other ingredients and gently fold together until everything is evenly coated
• Cover the bowl and chill for a minimum of one hour to allow the flavors to meld
• Just before serving, give everything a final gentle stir, taste for seasoning, and garnish

Notes

• If you are making the macaroni salad ahead of time, do not stir the dressing in with the other ingredients until the same day you plan to serve it. You should still get everything mixed together and chilled at least an hour before serving.
• Remember that this is a basic recipe – you can add in different things and make adjustments as desired.

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The post Best Macaroni Salad Recipe: Your New Favorite Dish appeared first on Do You Roux?.

Tacos. So simple. So versatile. Let’s start off with some fish. And since it’s summer, we’ll cook outside on the grill. The best part is that you can decide how to top them however you like best. Everyone can make it their own! This grilled fish tacos recipe offers a perfect blend of simplicity and sophistication.

Some of the best fish tacos we’ve ever had were at a small place on shore during our Alaskan cruise. The crunch, the flavor, everything came together. It didn’t hurt that it was fried, freshly caught halibut. Since then, I’ve been on a mission to perfect my homemade grilled fish tacos.

Simple ingredients, elevated. Fresh, flaky white fish serves as the base, providing a mild flavor that pairs beautifully with the vibrant toppings. A marinade adds depth. The grill adds some smoke and char. Heated corn tortillas are the vehicle. Then sauces, salsas, and toppings can be piled on to your heart’s content.

Mmmmm! Perfection.

This grilled fish taco recipe is bound to become a favorite. Get ready to wow your taste buds with these irresistible grilled fish tacos!

​The Essentials for Perfect Grilled Fish Tacos

Crafting the perfect grilled fish tacos is an art that combines the right ingredients, techniques, and flavors. But don’t worry, it’s not too difficult to get it right. Whether you’re hosting a summer cookout or just craving a taste of the coast, focus on these essentials to create homemade grilled fish tacos that are truly irresistible.

Selecting the Right Fish for Grilling

For choosing the best fish for this recipe, consider flavor, texture, cost, and – of course – your own preferences. Firm fish that can stand up to grilling are ideal. We need them to be solid enough that we can grill it without the fillet falling apart on us. Here are some top picks:

• Halibut: This fish offers a mild taste with a firm, flaky texture, making it perfect for grilling – this is one of my favorites personally
• Mahi-Mahi: Known for its mild, sweet flavor and firm texture, Mahi-Mahi is a popular choice for fish tacos
• Cod: If you prefer a milder flavor, cod’s flaky white flesh is a great choice, though it requires careful handling on the grill – this one is also pretty easy to come across
• Swordfish: A bit rarer to find but can hold up beautifully on the grill
• Shrimp: This taco recipe could work well with shrimp, but you’ll need to skewer them (like my shrimp kabobs recipe) or use some sort of grill basket to cook them up

I tend to get my fish frozen. That’s mostly because I have previously not lived close the the ocean. With frozen fish, make sure to fully defrost them before beginning the marinating process. For fresh fish check the following:

• Firmness: Press the flesh gently; it should spring back and feel firm, not soft or mushy
• Smell: Fresh fish should have a mild scent of the ocean, not a strong, fishy odor
• Moisture: The skin should be shiny and moist, not dry or discolored

Marinating for Maximum Flavor

Marinating is about adding flavor, keeping things from drying out (more so with a brine), and helping with the texture. A well-balanced marinade can impart your grilled fish tacos with depth and complexity, ensuring every bite is packed with deliciousness. For us, this marinade is more about seasoning the outside of the fish, since it won’t be sitting long enough to really penetrate.

Begin by mixing together the dry ingredients as evenly as possible. Then add in the wet ingredients and stir to a nice slurry.

Lay your fish out on a baking sheet or parchment paper. Evenly coat the fish with the marinade on all sides. Then let it sit for 10 to 15 minutes or so. I like to start the fish marinating and then go preheat the grill. Then they’re typically ready to go around the same time.

Don’t over-marinate! This can turn the fish into mush. That’s not a great texture for grilled fish tacos. I wouldn’t go longer than 45 minutes. But even then…

​Step-by-Step Guide to Homemade Grilled Fish Tacos

With the fish marinating, we’re ready for the next steps. We’ll prepare the grill. Then get to actually cooking everything. One of the key steps here will be timing your fish properly. And then work on assembling our irresistible tacos.

Preparing the Grill

Start with a clean grill. You can clean the grill grates thoroughly using a bristle-free wire brush or your favorite cleaning method. Then you can use a paper towel and some high-heat oil to lightly oil the grill grates. This helps prevent fish from sticking to the grates, reducing the risk of the fish falling apart.

Now, preheat the grill. Preheat your grill to a medium heat (about 350°F). This temperature allows the fish to cook through while achieving a beautiful, flavorful char on the outside. We want the grill preheated so we get that instant cooking when the fish hits the grates.

Grilling the Fish to Perfection

We’re looking for perfectly grilled, flaky fish that isn’t dry and tough.

Before putting the fish on the grill, brush it with a bit of mayonnaise. This will help prevent sticking by creating an oily layer on the outside of the fish. If you’re confident enough in your skills, you can skip this step if you want. But it doesn’t change the flavor and can really help prevent some sticking issues.

Grill with care. Place the fish on the preheated grill. Close the lid and cook for 4-5 minutes. Flip the fish gently with a wide spatula and cook for another 3-5 minutes. Overall about 10 minutes of cook time. For a very thick piece, add a minute or so to each side. Use an instant-read cooking thermometer to check for something between 130 and 135°F (54 and 57°C).

Tips for avoiding common fish grilling mistakes:

• Don’t over-flip – Resist the urge to flip the fish more than once to prevent it from breaking apart (I have a serious problem with over-flipping, so this one’s really for me)
• Keep a close watch – Fish cooks quickly, so stay attentive to avoid overcooking, which leads to dry, blah fish that nobody wants to eat
• Use a grilling basket – If you’re really worried about the fish sticking or falling apart, a grilling basket can offer additional support

Assembling the Best Grilled Fish Tacos

I go for small corn tortillas for an authentic touch. Their flavor complements the fish perfectly. The fresher the better for making sure they don’t fall apart. Unfortunately, many store-bought corn tortillas are so bland and dry. I haven’t found ones I truly love yet.

You can make your own tortillas too if you’d like! And you may opt for flour as well, just know I’ll be slightly shaking my head in disappointment.

Warm your tortillas on the grill for 20-30 seconds on each side to make them pliable and enhance their flavor.

Now let’s get to layering our tacos.

• Base Layer: Start​ with a generous portion of your grilled fish, flaked into bite-sized pieces
• Freshness Factor: Add some cabbage, lettuce, sliced radish, diced tomatoes, pickled red onions, and/or chopped cilantro for a bright crunch
• Add some salsa: Try your typical salsa, or mix it up with some guacamole, grilled poblano corn salsa, or pineapple salsa
• Creamy elements: Sprinkle on some queso fresco or cotija cheese, then drizzle with a homemade sauce like avocado, lime, or chipotle crema
• Finish with lime: Give a good squeeze of fresh lime juice to top it all off

By following these steps, your homemade grilled fish tacos will not only wow your taste buds but also impress your family and friends.

​Serving Suggestions for Grilled Fish Tacos

Grilled fish tacos are a delightful and versatile dish that can be the star of any meal. To elevate your culinary experience, pairing them with the right sides and beverages, as well as focusing on presentation, will ensure they’re not only irresistible but unforgettable.

Pairing Sides and Drinks

Try pairing any of the following side dishes with your grilled fish taco recipe:

• Mexican Street Corn (Elote): With its creamy, tangy, and spicy notes, Mexican street corn is a classic side that pairs beautifully with the light and fresh flavors of grilled fish tacos.
• Refried Beans: One of my favorites, though my wife isn’t the biggest fan. The best refried beans are creamy and salty with a hint of spicy heat.
• Mexican Rice: This subtly flavored rice brings great savory flavors to the table. Plus my recipe can be made using the rice cooker.
• Black Bean Salad: A protein-rich side that’s both hearty and refreshing, black bean salad with tomatoes, avocado, and corn, dressed in a lime-cilantro vinaigrette, brings the southwestern flair.

For drinks, we are looking for bright, refreshing flavors:

• Watermelon Limeade Freeze
• Frozen Mint Lemonade
• Agua frescas – such as melon, pineapple, or jamaica
• Family-Friendly Pina Colada Mocktails
• Flavored Lemonade Varieties

By thoughtfully pairing your grilled fish tacos with complementary sides and drinks and focusing on presentation, you’ll transform a simple meal into an irresistible dining experience that truly wows.

Mastering these techniques can transform a simple grilled fish taco recipe into a sensational culinary experience.

Now, as you stand ready to impress your family and friends with your own homemade grilled fish tacos, I encourage you to experiment and make this recipe distinctly yours. Try different types of fish, explore new spices, or incorporate seasonal produce to keep your creations fresh and exciting. Remember, the best grilled fish tacos are those that reflect your taste and creativity.

Happy grilling!

How did yours turn out?

I’d love to hear when you try out this grilled fish taco recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Irresistible Grilled Fish Tacos

Recipe by Marc PetersonCourse: EntreeDifficulty: Intermediate

Servings

5

servings

Prep time

25

minutes

Cooking time

10

minutes

Total time

35

minutes

Tender, perfectly seasoned grilled fish nestled in warm tortillas with fresh toppings and all of the toppings. These crowd-pleasing tacos are easy to make and bursting with flavor – ideal for almost any meal!

Ingredients

• 2 teaspoons Old Bay seasoning

• 1 teaspoon kosher salt

• 1 teaspoon ancho chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon fresh ground black pepper

• 2 cloves minced garlic

• 2 tablespoons olive oil

• 2 tablespoons fresh lime juice

• 2 pounds white fish fillets (halibut, mahi mahi, cod, swordfish, tilapia)

• 4 tablespoons mayonnaise

• Corn tortillas

• Toppings: Pico de gallo, cotija cheese, queso fresco, chipotle crema, shredded cabbage, fresh cilantro, avocado, guacamole, lime wedges, corn salsa, diced onion, hot sauce, tomatoes, pickled onion, pineapple salsa

Directions

• Mix together the Old Bay seasoning, salt, ancho powder, paprika, and pepper until evenly distributed
• Finish the marinade by stirring in the garlic, olive oil, and lime juice to make a slurry
• Lay your fish out on a baking sheet or parchment paper, evenly coat the fish with the marinade on all sides, and let sit for 10 to 15 minutes
• Preheat the grill to a medium heat – about 350°F (175°C)
• Brush both sides of the fish with a thin, even layer of mayonnaise and then place them on the grill
• Grill with the lid closed for 4 to 5 minutes, then flip and grill for another 3 to 5 minutes until the internal temperature is between 130 and 135°F (54 and 57°C) – add another minute or two of cook time for extra-thick fillets (over 1.5 inches)
• Place the tortillas on the grill in the final minute to minute and a half of grilling time and flip after 30-45 seconds
• Remove everything from the grill and begin assembling the tacos with all of the toppings, or let people assemble their own how they prefer

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About a month ago I was up at a family cabin for a mini-reunion. In a surprise to me, I was tasked with making a tri-tip dinner. At the last minute. Without any prep beforehand and without some of my tools (especially a meat thermometer), I was nervous. Especially since I had only grilled tri tip once before. Luckily, after a quick bit of research, I managed to make a tasty reverse sear tri-tip.

It was so tasty, in fact, that I knew I would have to make it again at home soon. And create a specific recipe to forever imprint the world wide web.

In this post, I’ll guide you through my entire process of creating a reverse seared tri tip, from marinating to grilling to perfectly slicing the meat. You’ll discover the best tri-tip marinade to infuse your meat with flavor and make sure every bite is tender. And I’ll show you an easy-to-make chimichurri sauce that complements the grilled tri-tip beautifully.

Whether you’re planning a weekend BBQ or looking to impress your guests with a stunning dinner, this recipe will provide you with all the tips and tricks you need to master the art of reverse sear tri-tip. Let’s get grilling!

The Reverse Sear and Tri-Tip

What is Reverse Searing?

Reverse searing is a cooking method that flips the traditional searing process on its head. Instead of using high heat to sear the meat first and then finishing it at lower temperatures, you start by slowly cooking the meat at a low temperature and then finish with a high-heat sear. This method gives an even cook while also delivering that deliciously caramelized exterior.

Props to the Maillard reaction. See my top ten grilling tips for some suggestions with the prep and cooking.

Why Reverse Sear Tri-Tip?

The tri-tip cut is known for its rich flavor and tender texture when cooked properly. However, due to its triangular shape and varying thickness, achieving a uniformly cooked tri-tip can be challenging. This is where the reverse sear method shines:

• Uniform Cooking: The gentle initial cooking process allows the internal temperature to rise gradually and evenly. This helps in avoiding overcooked edges and an undercooked center.
• Enhanced Flavor: Slow cooking at a low temperature helps to retain more of the meat’s natural juices.
• Perfect Crust: Finishing with a high-heat sear caramelizes the exterior, creating a flavorful crust without overcooking the inside.

Explanation of the Reverse Sear Method

To achieve a perfect reverse sear tri-tip, use the following steps as a general guide:

1. Prep and Season: Begin marinating the tri-tip. If you’re looking for the best tri tip marinade, consider using my recipe below. Allow the tri-tip to marinate for at least an hour or up to overnight for deeper flavor penetration.

2. Low-Temperature Cooking: Preheat your oven or grill to a low temperature, around 250°F (120°C). If using a grill, set it up for indirect cooking. Place the tri-tip on a baking sheet or grill grate and cook until the internal temperature reaches about 110°F (43°C) for rare, 115-120°F (49°C) for medium-rare, 125°F (54°C) for medium, and 140°F (60°C) for medium-well. Note that these aren’t final doneness temps, they will cook further. Flip the meat occasionally. This usually takes about 45 minutes, depending on the thickness of the cut.

3. High-Heat Sear: If making grilled tri tip, move the meat to the direct heat side of the grill and crank it even higher. For the oven-cook method, preheat a cast iron skillet or use a broiler on high heat. Sear the tri-tip for about 1-3 minutes on each side, or until a deep brown crust forms. Monitor closely to avoid burning. Approximate final doneness temps – 120-125°F for rare, 125-130°F for medium-rare, 135-140°F for medium, and 145°F for medium-well.

4. Final Rest and Slice: After searing, let the tri-tip rest for about 10-15 minutes. This step is crucial for juicy meat. I like to rest meat with a lightly tented foil covering. When ready to serve, slice the tri-tip against the grain to ensure tenderness.

By following these steps, you’ll achieve a perfectly reverse seared tri tip that’s juicy on the inside with a delectable crust on the outside.

Choosing the Perfect Tri-Tip

It’s important to start off strong by picking a quality piece of meat. Tri-tip is a triangular piece of beef from the bottom sirloin. It’s known for its rich, beefy flavor and relatively tender texture. Here’s how you can select the best cut to ensure a perfect grilled tri tip.

Additionally, consider asking if the tri-tip is USDA Prime, Choice, or Select. USDA Prime has the highest level of marbling, followed by Choice and then Select.

First, look for a tri-tip that has a good amount of marbling. Marbling refers to the streaks of fat within the meat which enrich the flavor and juiciness. More marbling often means a more tender and flavorful result. 

Another aspect to consider is when the meat was packaged. The color of the meat may help – opt for one that is bright, cherry-red. Avoid cuts that look brown or grayish. But also refer to any date labels on the packaging.

Speaking with the butcher directly can afford you the guidance of a professional. Don’t hesitate to ask the butcher for help in picking the best cut. They can offer insights into the meat’s freshness and quality.

Prepping Tri-Tip for Marination

Once you’ve chosen the perfect tri-tip, the next step is to prepare it for marination.

• Trim the Fat: While some fat is good for flavor, too much can cause flare-ups on the grill. Trim any excess fat.
• Marinade Selection: Choose the best tri-tip marinade based on your flavor preferences. I have provided one here that I enjoy, but feel free to venture out. Or try just seasoning it straight on the grill with the simple seasoning mix. Whatever floats your boat.
• Marination Time: Figure out how much time you have – if you need the meat fast, then skip the marinade. It needs at minimum one hour to really have any impact. 4-6 hours seems to be the sweet spot for me. But you can do it overnight. Just be careful with too acidic a marinade.

Crafting the Best Tri Tip Marinade

One of the key secrets to achieving flavorful grilled tri tip is mastering the art of the marinade. The right marinade can elevate your reverse seared tri tip from good to extraordinary by infusing it with layers of flavor and ensuring it remains tender and juicy. Let’s dive into the steps for creating the perfect marinade for your tri-tip.

Marinade Prep Steps

1. Choose Your Base: Start with a liquid base that will help in tenderizing the meat and enhancing its flavor. Common ingredients in the liquid base include soy sauce, Worcestershire sauce, sodas, stocks or broths, and olive oil.

2. Add Some Acidity: Incorporate an acidic component to tenderize the meat. Vinegar, citrus juice, or even wine are excellent options.

3. Introduce Aromatics: Fresh herbs such as rosemary, thyme, and parsley add earthiness, while minced garlic and finely chopped shallots or onions bring a robust depth of flavor.

4. Sweet and Savory Balance: Add a touch of sweetness to balance the acidity and enhance caramelization. Brown sugar, honey, or maple syrup are great choices. This step is more optional than the others. I haven’t include a sweet ingredient in this marinade.

5. Spices and Heat: For an extra kick, mix in your preferred spices and a bit of heat. Smoked paprika, cumin, and chili flakes can add an exciting profile to your marinade. Also, don’t forget to season with salt and pepper to taste.

How Long to Marinate Tri-Tip?

The duration of marinating can significantly impact the flavor and tenderness of your tri-tip. Here’s a guideline to help you achieve optimal results:

• Minimum Time: If you’re pressed for time, marinate for an hour. This will impart a basic level of flavor to the outer layers of the meat.
• Optimal Time: For best results, marinate the tri-tip for 4-6 hours. This duration allows the marinade to penetrate deeper into the meat, enhancing both flavor and tenderness.
• Maximum Time: You can marinate up to 24 hours, especially if you prefer a more intense flavor. However, be cautious not to exceed this time as the acidic components may start to alter the texture of the meat excessively. With tri-tip I would rarely want to exceed 12 hours.

How to Reverse Sear Tri-Tip

Reverse searing a tri-tip is an excellent way to achieve a flavorful, juicy, and perfectly cooked piece of meat. This method involves slowly cooking the meat at a low temperature before finishing it with a high-heat sear. Follow these steps to master the perfect reverse sear tri-tip.

Bringing it to Room Temperature

Before you start the cooking process, allow your tri-tip to come to room temperature. This step ensures even cooking throughout the meat, preventing the outside from overcooking while the inside remains underdone. Typically, 30-45 minutes at room temperature is sufficient.

Direct vs. Indirect Heat Setup  

Set up your grill for indirect heat. If using a gas grill, turn on only one side of the burners. For a charcoal grill, arrange the coals on one side, creating a zone of direct heat and a zone of indirect heat. This setup allows you to cook the tri-tip slowly on the cooler side before giving it a high-heat sear on the hotter side.

Initial Low-Temperature Cooking

Place the tri-tip on the grill’s cooler side, away from the direct flame. Close the lid and cook at a low temperature, ideally around 250°F (120°C). Slow cooking at a low temperature helps to retain the meat’s moisture, cook the inside all the way to the desired doneness, and develop a tender, juicy texture.

Seasoning the Meat

Once the meat is on the grill, generously season it. For the best results, use a combination of salt, freshly ground black pepper, smoked paprika, and garlic powder. Remember, the seasoning will penetrate the meat during the slow cooking process, enhancing its overall flavor.

Monitoring Internal Temperature

Use a reliable meat thermometer to keep an eye on the internal temperature of the tri-tip. Turn the meat occasionally, every ten to fifteen minutes. This step should take about 45 minutes. Look for the following temperatures: about 110°F (43°C) for rare, 120°F (49°C) for medium-rare, 130°F (54°C) for medium, and 140°F (60°C) for well done.

These aren’t the final temperatures. They will cook further during the sear, and there will be carryover cooking once removed from the heat.

High Heat Sear

Once the tri-tip reaches the desired internal temperature, move it to the hot side of the grill, a preheated cast iron skillet, or under the broiler. Sear each side for about 1-3 minutes or until a deep brown, caramelized crust forms. This high-heat searing process seals in the juices and adds a layer of rich flavor.

Resting and Slicing the Meat

After searing, remove the tri-tip from the heat and let it rest for at least 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a moist and flavorful bite. When slicing, be sure to cut against the grain. Tri-tip has two distinct grain patterns. Look at the grain before each slice to be certain you’re cutting across it. Aim for slices about the width of a pencil. Or go very thin if you are wanting to use this for sandwiches like roast beef.

Making the Chimichurri Sauce

Grilled tri tip is great on its own. But a vibrant, flavorful chimichurri sauce can really complement and contrast its flavor. This zesty, herbaceous blend is the perfect topping for our reverse sear tri-tip, bringing an extra layer of complexity and freshness to the meat. I’ve paired chimichurri with beef before in one of my favorite ways to have steak – grilled kabobs with chimichurri. Give those a try some time.

Washing and Chopping

Start by thoroughly washing your parsley and thyme. After washing, pat the herbs dry with a clean kitchen towel or paper towel. Next, finely chop the parsley, thyme, garlic, and shallot. The key here is to chop them as finely as possible to release their full flavor.

Mixing and Blending

Once your herbs, shallot, and garlic are prepped, it’s time to bring everything together. In a medium bowl, combine together all of the chimichurri ingredients.

Adjust the salt and black pepper to taste, then stir everything together until well combined. For a more homogenous sauce, you could blend the mixture lightly with a blender. But I prefer the loose herb and aromatic mixture in the olive oil bath.

Let the chimichurri sit for at least 15 minutes to allow the flavors to meld. This resting period ensures that your sauce reaches its full potential, perfectly complementing your grilled tri tip.

Serving Suggestions

You’re well on your way to creating an unforgettable dining experience featuring your perfectly reverse sear tri-tip and vibrant chimichurri sauce. Remember, the key is in the details – from the way you slice and arrange the meat to the complementary sides you choose. Enjoy the process, and most importantly, enjoy the delicious results!

How to Slice Tri-Tip

When it comes to achieving the perfect reverse sear tri-tip, slicing plays a crucial role in enhancing both the flavor and texture. To slice the tri-tip, start by identifying the grain of the meat. Tri-tip generally has two different grain directions, so it’s essential to cut it correctly to maximize tenderness.

You can try to make it a bit easier by cutting the meat in half where the grains change direction. Then, slice each half against the grain into thin, even slices. Aim for slices about the width of a pencil. It doesn’t need to be exact. Cut thinner if you are wanting to use this on a sandwich.

Using the slider In the photo above, you can see my rough drawing out the grain of the beef. The yellow is one grain, the red is the second grain, and the green is a curve where the two grains come together. The blue lines show how to slice tri-tip for each grain.

Don’t worry, it isn’t an exact science. As long as you are generally following slicing against the grain, you’ll be good.

How to Arrange the Meat on a Platter

Presentation is important. Arrange your perfectly sliced tri-tip neatly on a large serving platter, slightly overlapping each other to create a visually appealing display. This arrangement not only looks elegant but also makes it easy for guests to serve themselves.

If you’re looking to add a touch of flair, consider fanning the slices out in a semi-circular pattern around the edge of the platter, leaving space in the center for your delicious chimichurri sauce. Include some tongs so people can serve themselves.

Drizzling Chimichurri Sauce

Chimichurri sauce is the perfect complement to your grilled tri-tip. To elevate the presentation and flavor, drizzle the chimichurri sauce over the arranged slices of tri-tip. Use a spoon to create a thin, even layer of sauce, ensuring that each piece gets coated.

Or, to keep things separate, serve the chimichurri in a small bowl on the side, allowing guests to add whatever they desire. The vibrant green color of the chimichurri contrasts beautifully with the rich, brown and red meat, making the dish as visually stunning as it is delicious.

Perfect Side Dishes for Tri-Tip

No meal is complete without the perfect side dishes. Here are some delectable options that pair wonderfully with your reverse sear tri-tip:

• Grilled or roasted vegetables: The smoky, charred flavor of grilled and roasted veggies like bell peppers, zucchini, and asparagus complements the savory tri-tip beautifully
• Potatoes in all their varieties: Homestyle mashed potatoes, a simple baked potato, or a twice-baked potato can all be a perfect pairing
• Fresh fruit: A fruit platter paired with a delectable fruit dip, a tropical fruit salad, or a watermelon salad make a juicy addition to your feast
• Rolls: Try my favorite homemade roll recipe
• Chips and guac
• And finally – a unique cedar plank grilled brie

Each of these sides has been chosen to enhance the flavor profile of the grilled tri tip, creating a well-rounded and satisfying meal that your guests will love.

Frequently Asked Questions

What is the Ideal Internal Temperature for Tri-Tip?

When preparing a reverse seared tri tip, achieving the perfect internal temperature is key to ensuring juicy, flavorful meat. The ideal internal temperature for tri-tip depends on the desired level of doneness:

• Rare: 125-130°F
• Medium Rare: 130-140°F
• Medium: 140-150°F
• Medium Well: 150-160°F

For the best results, we recommend aiming for medium (140°F). These temperatures help to maintain the tri-tip’s natural tenderness and juiciness, making it the star of your grilled tri-tip meal.

Can I Use This Method for Other Cuts of Meat?

Yes, the reverse sear method is incredibly versatile and can be used on various cuts of meat to achieve a perfectly cooked center with a deliciously seared exterior. Some other cuts that benefit from the reverse sear method include:

• Ribeye
• Strip Steak
• Pork Chops

This technique works particularly well for thicker cuts of meat, where you want to ensure an even cook throughout before achieving that classic, caramelized crust.

How Long Does Chimichurri Last in the Fridge?

Chimichurri is a fresh, vibrant sauce that pairs wonderfully with grilled meats like tri-tip. When stored properly in an airtight container, chimichurri can last in the refrigerator for up to 1 week. To maintain its bright flavor and color, make sure to stir it well before serving. If you notice any off colors or scents, it is best to discard it and make a fresh batch.

What to Do if Your Tri-Tip is Under/Overcooked

Even with the best techniques, sometimes meat can come out undercooked or overcooked. Here’s what to do in each situation:

• Undercooked Tri-Tip: If your reverse sear tri-tip is undercooked, simply return it to the grill or oven at a low temperature until it reaches your desired internal temperature. Keep a close eye on it to avoid overcooking.
• Overcooked Tri-Tip: If your tri-tip is overcooked, all is not lost. Slicing the meat thinly against the grain can help to mitigate some of the toughness. You can also serve it with a generous helping of chimichurri or another sauce to add moisture and flavor.

Remember, practice makes perfect! Each time you prepare a reverse seared tri tip, you’ll get a better sense of how to achieve the ideal doneness for your taste. Happy grilling!

How did yours turn out?

We love to see how your culinary creations turn out! If you try this reverse sear tri-tip recipe, leave a comment below and share your experience. Did you put your own twist on the marinade or the chimichurri? How did your family or friends like it?

Don’t forget to snap a photo of your grilled tri-tip masterpiece and tag us on social media @doyouroux, or by using #doyouroux. Happy cooking!

Reverse Sear Tri-Tip with Chimichurri

Recipe by Marc PetersonCourse: MainDifficulty: Intermediate

Servings

6-7

servings

Prep time

20

minutes

Cooking time

50

minutes

Marinating Time

4

hours 

Total time

5

hours 

10

minutes

This tri tip with chimichurri features tender, juicy meat seasoned and cooked using the reverse sear method. Topped with a vibrant chimichurri sauce of fresh herbs and garlic, it delivers a burst of flavor in every bite.

Ingredients

• Marinade

• 2 to 3 pound tri-tip steak

• 1/2 cup olive oil

• 1/3 cup soy sauce

• 3 tablespoons Worcestershire sauce

• 2 cloves garlic

• 1 tablespoon fresh lemon juice

• 1/2 tablespoon parsley flakes

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Seasoning Mix

• 1 tablespoon salt

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground black pepper

• Chimmichurri

• 1 and 1/2 cups parsley, chopped

• 1 and 1/4 cups extra virgin olive oil

• 1/4 cup shallot, minced

• 1/4 cup red wine vinegar

• 5 cloves garlic, minced

• 1 tablespoon fresh thyme, minced

• 1 teaspoon red pepper flakes

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

Directions

• Marinate the tri-tip
• In a large bowl, mix all marinade ingredients except the tri-tip
• Place the tri-tip in a large ziplock bag and pour the marinade over it
• Seal the bag, removing as much air as possible, and make sure all the meat is covered
• Refrigerate for at least 1 hour, ideally 4-6 hours, and at most 12 hours
• Prepare the seasoning mix
• Combine all seasoning mix ingredients in a small bowl or shaker
• Prepare the chimichurri sauce:
• Chop and mince the parsley, shallot, garlic, and thyme
• In a medium bowl, combine all chimichurri ingredients
• Mix well and let sit, covered in the fridge for at least 30 minutes to allow flavors to meld – remove from the fridge 30 minutes prior to serving
• Cook the tri-tip:
• Preheat your grill to about 250°F (120°C) for indirect cooking – if using a gas grill, turn on one side of burners and leave the other side off, for a charcoal grill, pile the coals on one side
• Remove the tri-tip from the marinade
• Rub the seasoning mix all over the meat – or just wait and sprinkle the seasoning on the meat while it is on the grill
• Place the tri-tip on the grill grates over indirect heat on the opposite side of the ignited burners or coals
• Cook, turning every ten minutes or so, until the internal temperature reaches about 110°F (43°C) for rare, 115-120°F (49°C) for medium-rare, 125°F (54°C) for medium, and 140°F (60°C) for medium-well (note that these aren’t final doneness temps, they will cook further), this should be about 35-50 minutes
• Move the tri-tip over to the direct heat side of the grill and increase the heat with more coals or turning up the burner – we want it searing hot
• Sear the tri-tip for 1 to 3 minutes per side until a nice crust forms
• Remove the meat from the grill, loosely cover it with a foil tent, and let the meat rest for 5 to 10 minutes before slicing against the grain
• Serve with the chimichurri sauce on top or on the side

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I love shrimp. They’re fairly easy and quick to both defrost and cook. So I love keeping a bag of frozen shrimp on hand for a quick meal. Add in an extra bit of flair and you’ve got a simple garlic butter shrimp scampi.

Tender shrimp swimming in a garlic butter sauce with just a hint of white wine and lemon. It’s an Italian-American classic that seems fancy but is shockingly easy to make at home. So, whether you’re a newbie in the kitchen or a seasoned cook, this recipe is sure to become a favorite in your meal rotation.

The best part about this easy shrimp scampi recipe? It takes just 20 minutes to prepare from start to finish, making it the perfect dish for busy weeknights. No need for takeout when you can whip up restaurant-quality classic shrimp scampi quicker than it takes to watch an episode of your favorite show. This fresh and flavorful dish comes together in one skillet with a few simple ingredients. Serve it over pasta or rice to soak up all that buttery garlic sauce.

Gather Ingredients for the Simple Shrimp Scampi Recipe

First things first, what is a classic shrimp scampi? It is, of course, a fun historical culinary adventure that gets us here. Scampi is the Italian name for a type of smaller lobster-like crustacean. Scampi aren’t typically found in the ocean near the US and Italian chefs in America likely substituted the next closest thing – shrimp. So it is shrimp that are cooked scampi-style. Which has also evolved a bit over the years. But today we’ll delve into an easy shrimp scampi recipe. Shrimp in a garlic butter and olive oil sauce with some lemon juice, white wine, and parsley.

Ingredients for Classic Shrimp Scampi

First off, we’re going to use two pounds of raw shrimp. Large-sized shrimp work best for this simple shrimp scampi recipe, but you can adjust based on your preference. Next, get your hands on some quality olive oil and butter. You’ll need 1/2 cup of each to help create that luscious, velvety sauce.

Now, for the real star of the show: garlic. Grab ten to twelve cloves of fresh garlic. The more garlic, the better in my opinion. Add some more flavor with red pepper flakes, white wine, and lemon juice. Salt and pepper to taste, as always.

To finish off our list, stock up on some fresh parsley. The green punch of color totally transforms the presentation of this dish.

Prepare the Shrimp

The shrimp are the main focus of the simple shrimp scampi recipe, even though I like to think that it is really the garlic.

Choosing the right kind of shrimp for your dish is helpful. It will mostly affect the amount of preparation you have to take before starting on the recipe proper.

And it depends on your own preferences. You may want to peel and devein the shrimp yourself. It’s a bit more work, but it does give a certain satisfaction knowing you prepared every bit of your meal. Plus, you can keep the shells for making a good shrimp stock.

On the other hand, if you’re not keen on the extra hassle, pre-peeled shrimp is the way to go. It’s convenient and gets you straight to the cooking part, which is great if you’re short on time.

You can remove the tail or leave it on. Tail-on makes for better presentation and a bit more shrimp flavor in the sauce. Tail-off makes for easier eating.

Just make sure that you get RAW shrimp. We don’t want any pre-cooked shrimp. They just won’t take on enough of the flavor from our sauce and it would be such a waste in this recipe. Plus, shrimp cook fast, so it doesn’t save much time and just gives a worse final dish.

Defrosting, If Necessary

If you’ve bought frozen shrimp, then you’ll have to defrost them first. Frozen shrimp is typically my go-to. Defrosting them isn’t a big deal and I’ll guide you through it.

Here’s my go-to method: Place your shrimp in a bowl, cover them with cold water, and let them defrost for about 20 minutes. You can change the water part way through to speed up the process a bit. Alternatively, you can put your shrimp in a colander and run cold water over them for about 5 to 10 minutes. But this uses up a lot more water, so I tend to do it the first way.

Just make sure it’s cold water. We don’t want to start cooking the shrimp early.

Once they’ve thawed out, pat them dry with some paper towels.

Seasoning the Shrimp

When it comes to seasoning, I like to keep things simple. I suggest a balanced blend of salt and pepper. Just spread the shrimp out into a single layer on a plate or baking sheet. Then generously season them, flip them, and season again.

Don’t be shy and make sure every piece gets some love.

Once you’ve seasoned your shrimp, set them aside until you’re ready to throw them into the pan. If you aren’t moving on to cooking immediately, then put the shrimp in the fridge until you begin.

Beginning with the Scampi Sauce

It’s finally time to kick off the garlic butter shrimp scampi sauce. First, we’ll melt the butter with some olive oil – to get the best of both worlds. Next, we’re gonna toss in some garlic and red pepper flakes to start building that flavor. Lastly, we’ll add a splash of lemon juice and white wine for that tangy kick. This method will give your sauce a full-bodied flavor that’s to die for. And it smells amazing. Now, let’s get cooking!

Melting Butter with Olive Oil

The first step in creating a classic shrimp scampi sauce is to melt butter with olive oil. I know what you’re thinking. Butter and oil together? Trust me, it’s a culinary match made in heaven. It’s all about balance; the olive oil prevents the butter from burning while the butter lends richness to the olive oil’s flavor.

To melt them together, you’ll want to put a generous amount of both in a large skillet over medium heat. As the butter begins to melt, you’ll notice it starting to bubble and foam, mixing beautifully with the olive oil. Stir them together to create a warm, inviting pool of liquid gold.

The aroma of the melting butter and olive oil blend is something truly remarkable. It’s warm, comforting, and makes you feel like you’re in an Italian grandmother’s kitchen. And let’s be honest, who doesn’t want that?

Adding Garlic and Red Pepper Flakes

Garlic sauteeing in a pan is one of the best smells in the world. It’s like a big, aromatic hug that screams out – ‘Get ready for some tasty food!’

Garlic will be the main flavor in our sauce. So there’s a lot of it. I can never get enough – just reference my roasted garlic recipe. But it is also not the only flavor we’ll want to add to our sauce.

So let’s introduce some spice with a pinch of red pepper flakes. This adds a subtle kick that makes the dish come to life. Remember, we’re not looking to set anyone’s mouth on fire here. We’re aiming for a gentle warmth that complements the garlic and makes your taste buds tingle. Though if you’re a bit fan of that spicy heat you can add a little extra – or even try adding some hot sauce to the mix.

It’s all about finding that perfect balance. You don’t want the garlic to overpower the other flavors, and you certainly don’t want the red pepper flakes to take over. Follow the recipe and then adjust to fit your own tastes.

Incorporating Lemon Juice and White Wine

Now it’s time to round out the flavor of our sauce. Here’s where we’ll blend in the tangy lemon juice and crisp white wine.

You’ll want to squeeze fresh lemons to get the juice for this recipe. Trust me, it’s worth the effort. The store-bought shelf-stable stuff just can’t match that zesty freshness. Pour it in, and let that zing mingle with the warm butter and oil.

Grab some white wine. I don’t drink so I know nothing about the wine world. I use a cooking wine in my recipes. You can probably do better than that. And based on my research a dry white wine is best… whatever that means. It’s a liquid so I don’t think dry really works as a descriptor.

This combination of the tart lemon and the wine’s acidity creates a beautifully balanced sauce. It’s the perfect complement to our shrimp, enhancing their flavor without overpowering it. And with the sauce ready, we’re good to start adding in the shrimp.

Cooking the Shrimp

Alright, let’s get to the heart of cooking our shrimp. First up, we’ll be sautéing the little guys right in the sauce. It’s a joy to watch them turn pink. (Which happens quickly – you can see in my photo below that the hot sauce has already started turning some of the tails even though it was off the direct heat.) Then, we’ll cook them until they’re perfectly done. Remember to stir regularly.

Sautéing the Shrimp in the Sauce

Here’s the part where the magic truly happens – sautéing the shrimp in that garlicky sauce. It’s what transforms those little shellfish into succulent bites of joy.

Toss the shrimp into the pan with the sauce. Try to get them into a single layer, so they all have space to cook evenly. Then let them cook. After a few minutes begin flipping the shrimp so both sides can cook through.

And while they’re cooking, douse the shrimp in the sauce. Make sure every single one is coated in it. Hear that sizzle?

Remember, we’re sautéing, not scorching. Keep the heat at a medium, and keep those shrimp moving in the pan.

Ensuring Perfect Doneness

Ensuring the perfect doneness of the shrimp is crucial in achieving a great dish. Trust me when I say, you don’t want to end up with rubbery or undercooked shrimp; it can ruin the whole experience.

Shrimp cooks incredibly quickly, usually in about four to five minutes for large ones. You’ll want to keep a close eye on it. And it’ll also depend on how crowded your pan is. As it cooks, the shrimp will start to curl and turn pinkish-orange. If all of your shrimp have reached that color, that’s your sign that it’s done.

Be sure to stir and flip the shrimp so all sides of all shrimp are evenly cooked in the sauce.

Remember, the key to perfectly done shrimp is vigilance.

Once the shrimp have cooked through, remove them from the heat and add in the minced parsley. This adds a pop of green color that completely transforms the presentation.

Adjusting Seasoning to Taste

Now that we’ve got our garlic butter shrimp scampi, let’s adjust the seasoning to taste. This step is all about your palate; it’s your chance to show off your culinary artistry in full swing.

Taste the sauce. Yes, go ahead and give it a good taste. What do you think? Does it need a little more salt? Maybe a dash of red pepper flakes? Too acidic? Add some more butter. Doesn’t pop enough on the palate? Add some more lemon juice. The beauty of seasoning is that it’s all up to you.

Remember, you want to enhance the natural flavors of the seafood, not overpower it. So, tread lightly with the additions. A little can go a long way. Take your time, taste often, and adjust as you go.

Serving Suggestions for this Easy Shrimp Scampi Recipe

Rice, Pasta, and Other Bases

The dish itself is complete. But it is typically not served alone. We need something to pair with our easy shrimp scampi recipe to help soak up all of that buttery sauce.

Pasta is most commonly paired with the classic shrimp scampi. Linguine, fettuccine, or even some penne can be a fantastic base. The key is to cook it until it’s al dente, so it has a slight bite to it. You could even go all-out and try your hand at making homemade pasta.

Rice is also one of my favorites. Whether you go for fluffy white or brown rice, it’s the perfect compliment to our seafood star. It absorbs all those wonderful flavors and adds a satisfying, comforting texture to your dish.

And let’s not rule out other options. Cauliflower rice, veggie noodles made with a spiralizer, or quinoa could all be great options.

Side Dishes For Garlic Butter Shrimp Scampi

Now that we’ve put the finishing touches on our main dish, we can start thinking about what to serve alongside it.

For our seafood dish, I’d recommend sides that can absorb the sauce or pair well with the flavors. Try a classic Caesar salad or a simple spring mix salad with a tangy vinaigrette. it’s a perfect contrast.

Or, if you’re after something a little heartier, roasted potatoes with rosemary would be a fantastic choice. The potatoes take on a lovely crispy exterior while remaining fluffy inside, and the rosemary adds an aromatic touch that will make your kitchen smell divine.

And of course, you can’t forget about bread. Try making my dutch oven crusty bread to go along with this meal. Or a crusty baguette or some warm garlic bread would be excellent for mopping up any leftover sauce – just be sure not to fill up on it before the main event!

Remember, the side dishes are there to enhance the meal, not overpower it. So choose wisely!

How did yours turn out?

I’d love to hear when you try out this garlic butter shrimp scampi! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Quick and Easy Shrimp Scampi

Recipe by Marc PetersonCourse: MainDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Learn how to make this easy shrimp scampi recipe! This quick 20-minute skillet meal features tender shrimp swimming in an irresistible garlic butter sauce. The perfect classic shrimp scampi recipe for busy weeknights – restaurant quality results with minimal effort.

Ingredients

• 10-12 large cloves of garlic

• 4 tablespoons minced parsley

• 2 pounds large shrimp, peeled and deveined (tail optional)

• 2 teaspoons salt

• 1/2 teaspoon ground black pepper

• 1/2 cup salted butter

• 1/2 cup extra virgin olive oil

• 1 teaspoon red pepper flakes

• 6 tablespoons white wine

• 3 tablespoons lemon juice

• Prepared pasta or rice for serving

Directions

• Mince the garlic and the parsley and set them aside
• Make sure the shrimp are defrosted if using frozen shrimp, then season them with salt and pepper on both sides and set aside
• In a large skillet, melt the butter and olive oil over medium heat, stirring occasionally
• Once the butter is fully melted, add the minced garlic and red pepper flakes and then sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning
• Pour in the white wine and lemon juice and let it simmer while stirring for 2-3 minutes
• Add the shrimp in as close to a single layer as possible and cook for 2-3 minutes until just starting to turn pink
• Flip the shrimp and continue cooking for another 2-3 minutes until the shrimp are opaque, pink-orange, and fully cooked through
• Remove the skillet from heat and stir in the chopped fresh parsley
• Taste and adjust seasoning as needed, adding more lemon, salt, pepper, or red pepper if desired
• Serve the shrimp immediately over cooked pasta, rice, quinoa, or veggie noodles

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The post Quick and Easy Shrimp Scampi Recipe appeared first on Do You Roux?.

Spring has finally arrived, and with it comes an abundance of fresh, vibrant produce. Especially some early spring asparagus. There’s no better way to celebrate the season than with a plate of sauteed asparagus pasta adorned with salty, crispy prosciutto and a bit of parmesan cheese.

This deceptively simple dish is a flavor revelation. Every forkful combines the bright notes of asparagus with a rich and tangy lemon sauce and the savory, crunchy prosciutto that adds an irresistible textural contrast. It’s a harmonious blend of flavors and textures.

Pasta that packs a serious flavor punch. Each bite is an indulgent escape into springtime bliss. So go ahead and treat yourself to a truly heavenly pasta experience that lets the bounty of the season shine. This pasta is a game-changer. Trust me, once you try it, you’ll be hooked.

Ingredients for Sauteed Asparagus Pasta

Let’s chat about our delightful dish’s key actors. We’ve got fresh asparagus spears – they’re the stars, of course. Then, pasta, it’s their perfect supporting act. We’re adding slices of prosciutto for that needed savory touch. To brighten it all up, we’ll bring in some zesty lemons. And, let’s not forget the parmesan, it’s the final flourish that ties everything together. Can’t wait to see how these all come together, can you?

Fresh Asparagus Spears

You’ll need about a pound of fresh asparagus spears. When choosing them at the market, look for asparagus that’s bright green with firm, straight stalks. Avoid any that’s limp or discolored. To prepare, simply cut off the tough, woody ends. I tend to prefer thinner asparagus. but this recipe will work with asparagus of all sizes.

Asparagus adds that delightful earthy flavor and crisp texture, which works wonders with the pasta and prosciutto.

Pasta

Pasta is our blank canvas today. It is a humble ingredient that can be quite magical when cooked right. You’re free to choose your favorite kind – spaghetti, fettuccine, farfalle. I went with a simple penne pasta.

Remember to cook your pasta al dente. The term al dente means ‘to the tooth’ in Italian, and it’s how pasta should be cooked – firm to the bite. This way, it’ll hold up to the sauce we’ll be adding later.

Also, don’t forget to salt your pasta water generously – it’s your only chance to season the pasta itself. Trust me, you’ll notice the difference.

Slices of Prosciutto

This ingredient adds a delightful twist to our dish. Thin, delicate slices of this cured ham will add a rich, salty contrast to the fresh asparagus, pepping up our pasta dish. You’ll need about 5 to 6 slices, but hey, don’t hesitate to add a couple more if you’re a big fan.

For this recipe. the best prosciutto is thinly sliced and nearly transparent. The thin slices will crisp up perfectly. It’s so flavorful that you don’t need much to make a big impact. When you toss it into the pasta, it’ll mingle with the other ingredients, creating a beautiful symphony of flavors. The addition of prosciutto will take your pasta from good to absolutely mouthwatering.

Lemons

Though it might seem like a small part of the recipe, this citrusy delight is key. Small but mighty and packing a big punch, the lemon juice and zest will cut through the richness of the prosciutto and parmesan, providing a refreshing contrast.

Look for lemons that feel heavy for their size – these are the ones that’ll give you the most juice.

Parmesan

Don’t settle for the pre-grated stuff. It’s not even real. Trust me, it’s worth the extra effort to get a block and grate it yourself. The flavor will be incomparably rich, nutty, and salty.

Remember, while you may be tempted to go overboard with the Parmesan, moderation is key here. A little goes a long way and you don’t want to overpower the delicate flavors of the asparagus and prosciutto. But hey, who am I kidding? There’s no such thing as too much cheese, right…

All About the Lemons

Now, let’s delve into the heart of lemons, shall we? We’ll start off with zesting. Trust me, it’s not as complicated as it sounds! After that, we’ll squeeze our way into the juicy world of extracting that citrus goodness.

Zesting

If you’ve never zested a lemon before, don’t fret, it’s super easy. All you need is a fine grater or zester.

When it comes to zesting, the trick is to grate only the bright yellow outer layer of the peel – that’s where all the flavor is. Avoid the white pith underneath as it can be quite bitter. Now, if you’re wondering what to do with lemon zest, it’s a fantastic addition to almost any dish, sweet or savory. It adds a bright, fresh flavor that’s hard to replicate. It really infuses this sauce with lemon flavor.

Keep in mind, before zesting, always give your lemons a good wash.

Juicing

There’s something wonderfully therapeutic about juicing a lemon. The aroma, the burst of fresh juice, it’s a sensory experience. Cut it in half and use any kind of juicer you have on hand, from a simple hand-held reamer to a more elaborate electric juicer. Or just squeezing it together with your hands.

I then like to use my smallest strainer to get out any seeds or lemon chunks. This leaves me with smooth, pure lemon juice for the sauce.

Preparing the Asparagus

Washing and Trimming

Before we dive into the methods of preparing these green beauties, it’s important that they’re washed and trimmed properly.

First, let’s talk about washing. It’s just like giving your asparagus a little shower. Run them under a stream of cool water, making sure each spear is well rinsed. A gentle scrub with your fingers can help to dislodge any stubborn dirt.

Now, the bottom of the asparagus is tough and woody. It is unpleasant to chew because it just refuses to break down, believe me. So to get the tender part of the plant, we’ll cut one to two inches off of the bottom.

Cutting Asparagus into Desired Lengths

With the asparagus stalks washed and trimmed, it’s time to cut them into the desired lengths.

Unlike my roasted asparagus recipe, we won’t be leaving the asparagus whole. Cut the asparagus, aiming for pieces about 2 inches long – a good bite size. The goal is to be able to easily eat the asparagus with the pasta. A whole asparagus spear would be a bit unwieldy mixed in with the penne pasta here.

Sauteing Asparagus for Pasta

This is a little bit out of order, as we’ll actually cook the asparagus after having crisped the prosciutto. But we’re already focused on asparagus so I decided it was okay. And, ultimately, I’m in charge here. So don’t question me.

Add a tablespoon of the butter to the pan and let it melt on medium heat. Remember, because we’ll actually cook this after the prosciutto we should have some of the rendered fat from that in the pan still.

Add all of the sliced asparagus to the pan and let it cook, stirring occasionally, until the spears are tender but still firm. We don’t want to cook it to mush. It should have a little bit of bite, but be a nice and light crunch. It should only take about four minutes in the pan as long as you haven’t overcrowded.

Crisping the Prosciutto

This prosciutto is really the secret ingredient of this whole dish. The crispy, crunchy, salty goodness of this cured meat is what will set this dish apart from so many other pasta dishes. So it is important to get this right. Don’t mess up.

Getting Thin Prosciutto

Luckily, prosciutto is typically served rather thinly sliced. Just make sure when selecting it from the store or deli counter that you get it as thin as possible.

When you’re at the deli counter, ask for prosciutto that’s sliced paper-thin. This isn’t just about ease of cooking; it’s about the texture and how it crisps up. The thinner the slice, the crispier it will get, and let me tell you, there’s nothing quite like the crunch of perfectly crisped prosciutto.

Into the Frying Pan

You’re going to want to pop a large frying pan onto the stove at a medium heat. Since prosciutto is relatively fatty in and of itself I decided to forgo any added oil. If you’re worried about it sticking to the pan, you can add a small amount of oil to the pan before adding the prosciutto. But I don’t think it is necessary.

Once the pan is heated, gently lay the slices of prosciutto onto the pan. Be careful not to overcrowd the pan, each slice should have its own little space. This will ensure even cooking and that perfect crispness we’re aiming for.

Soon you’ll see the prosciutto start to sizzle and change color – a sure sign that deliciousness is just around the corner!

Achieving Perfect Crispness

Knowing when prosciutto has achieved that perfect crispness can be a bit tricky. You’re aiming for a delicate balance – with a texture that’s reminiscent of a thin, crisp autumn leaf, and not a charred piece of toast. It’s important to remember that prosciutto will continue to crisp up even after it’s removed from the heat, so don’t be alarmed if it seems a tad soft when you first take it out of the pan.

Keep a close eye, and when you see it turning a lovely shade of golden brown-red, that’s your cue to remove it. Let it rest for a bit on a paper towel to drain any excess oil and allow it to continue crisping up.

Cooking the Sauce

This bright, luscious sauce is the perfect counterpart to the crispy prosciutto and tender asparagus. While it has several components, the steps flow seamlessly together.

Begin by melting a few tablespoons of butter in a skillet over medium heat. With the butter melted, add the minced shallot and garlic. Cook for about 2 minutes, stirring frequently, until the aromatics are fragrant and softened. The shallot should start to become translucent.

Next, deglaze the pan with a bit of white wine, lemon juice, and zest. Scrape up any browned bits from the bottom – this is where great flavor lies. Especially anything left from when we crisped up the prosciutto. Let the liquids simmer and reduce.

Once the wine has nearly evaporated, sprinkle in the flour and whisk continuously to form a smooth roux (I always love an excuse to use the site’s namesake in a recipe). This thickening agent will help create a velvety smooth sauce.

Slowly stream in the warm chicken stock while whisking vigorously to prevent lumps. The liquid will quickly thicken into a creamy sauce. Let the sauce gently simmer for 5-7 minutes, whisking regularly, until thickened to your desired consistency. During this time, the sauce will take on a beautiful glossy shine.

Combining the Ingredients

Now, it’s time to bring everything together. Our five main parts will come together to make a delicious tangy asparagus pasta. At this point, we should have the cooked pasta, sauteed asparagus, crispy prosciutto, grated parm, and the lemony sauce ready to go.

Tossing the Pasta with Asparagus and Sauce

Add the cooked, drained pasta and sauteed asparagus to a large serving bowl. Make sure there’s enough room in the bowl for everything. Top the sauteed asparagus pasta by pouring over the finished lemon sauce.

Gently mix together the pasta, asparagus, and sauce. You’ll want to try to evenly coat all of the pasta and asparagus. And make sure that the asparagus is distributed well throughout the pasta. It’s a simple step, but a crucial one. It’s during this tossing process that the flavors start to meld and the foundation of our dish is built.

There you have it, a sauteed asparagus pasta ready to go. But before we finish we have a bit more flavor to add to the mix.

Adding Crispy Prosciutto and Parmesan

Now, remember that crispy prosciutto we set aside earlier? Well, it’s time to bring it back into play.

Crumble the crispy prosciutto gently over our spring lemon pasta mix. It’s now time to add an extra sprinkle of comfort: parmesan cheese.

Let’s make sure each bite has a hint of that salty goodness. You’re spreading little pockets of flavor with every piece you add. Stir the prosciutto and parmesan into the pasta so it’s well-mixed. It’s a harmony of textures – the softness of the pasta, the crunch of the asparagus, and now, the crispness of the prosciutto.

Save a little bit of both the prosciutto and parmesan to use while topping the plated dishes. It makes for a nice final touch to add a bit on top.

Plating and Pairing our Tangy Asparagus Pasta

Time to dive into plating and garnishing!

Garnishing isn’t just about making dishes look pretty. It’s also about enhancing flavors and creating a complete sensory experience. You may want to reserve some of the prosciutto and parmesan to use as a final topping for each portion. Since they’re already part of the dish, they make great options for finishing off the pasta.

Another one of my favorite garnishes is fresh herbs. The likes of basil, parsley, or mint can add a level of sophistication and aroma to your dish. Citrus is another excellent option. A well-placed lemon wedge or a twirl of lemon peel can brighten up a dish and provide a subtle flavor kick.

Remember, garnishing is your chance to show off your creativity and personal style. So, don’t be afraid to experiment and have a little fun with it.

What to Serve with Asparagus Pasta?

After we’ve spiced our meals to perfection, we get to the exciting part – serving. Now, I’ve got some serving suggestions that’ll make your meals a hit at any gathering. I’m a big believer in variety.

Try pairing it with a crusty loaf of bread or some homemade dinner rolls. Or add on a soup or salad to keep the meal light – like this simple and refreshing salad or a lemon orzo soup. And you can also add on more fresh veggies with sides like this garlic and basil snow peas recipe.

Consider the time of year. If you are truly taking advantage of this seasonal asparagus pasta then try to pair it with some spring-inspired flavors.

There you have it! It’s a pure joy preparing this sauteed asparagus pasta dish, packed with the freshness of asparagus and the crunch of prosciutto. It’s surprising how simple ingredients can come together to make something so heavenly.

How did yours turn out?

I’d love to hear when you try out this tangy asparagus pasta! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Asparagus Pasta Tossed with Crispy Prosciutto

Recipe by Marc PetersonCourse: Entree, Main, PastaDifficulty: Intermediate

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This spring sauteed asparagus pasta recipe combines noodles with a tangy lemon sauce, finished with crispy prosciutto for the ultimate indulgence.

Ingredients

• 1 large lemon

• 1 pound asparagus

• 1 shallot

• 3 large cloves garlic

• 16 ounces dry pasta

• 3 ounces thinly sliced prosciutto

• 4 tablespoons salted butter, divided

• 1/2 cup white wine

• 2 cups chicken stock

• 4 tablespoons all-purpose flour

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1/2 cup shredded parmesan

Directions

• Thoroughly wash the lemon then zest it, avoiding the bitter white pith, and juice it
• Wash the asparagus, trim off the woody ends, and then slice into bite-sized pieces 1 to 2 inches long
• Finely chop the shallot and mince the garlic
• Cook the pasta according to the package directions until it reaches the desired level of tenderness then drain and set aside
• While preparing to cook the pasta, add the prosciutto slices in a single layer to a large frying pan over medium heat, and cook them until they become crispy and golden brown flipping partway through, about 4 minutes total (work in batches if necessary to keep a single layer in the pan)
• Once crispy, remove the prosciutto from the pan and set it aside on a paper towel-lined plate to cool then crumble or chop the prosciutto into bite-sized pieces for later use
• In the same pan, melt 1 tablespoon of butter then add the sliced asparagus and cook for 3-4 minutes until they become tender yet still slightly crisp – remove the asparagus from the pan and set it aside for later
• In the skillet, melt the remaining 3 tablespoons of butter over medium heat then add the shallots and garlic, sautéing them about 2 minutes until soft and fragrant
• Deglaze the skillet by adding white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan and simmering until reduced to about 1/3 volume – about 8 to 10 minutes
• Sprinkle the flour into the pan stirring constantly to create a roux then cook the roux for 2-3 minutes until it becomes golden brown and develops a nutty aroma
• Slowly whisk in the chicken stock, bring it to a low boil, then reduce to a simmer while stirring until it reaches the desired thickness – about 10 minutes
• Add the cooked pasta and asparagus to a large serving bowl then top it with the lemon sauce and mix evenly
• Top the pasta with the crumbled prosciutto and shredded parmesan then gently toss together until evenly combined
• Serve immediately, garnished with additional lemon zest, parmesan, or crispy prosciutto

Notes

• Adding some peas into this pasta sounds like a great idea. Let me know if you try this.

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This all started with a brunch meal at the restaurant Harvest in Park City the day after snowboarding. It’s a cozy little space with a focus on breakfast and brunch foods. After loving what I had so much, I decided I needed to try and make it myself. And so my red and green chilaquiles tostadas recipe was born.

This recipe fuses the delightfulness of a crunchy tostada with the depth of flavors of chilaquiles.

It’s a symphony of crunchy tortillas soaked in a pair of flavorful sauces, topped with a sprinkle of cheese and a perfectly runny egg. There’s no better way to kickstart your day than with this fusion of Mexican dishes.

For some reason, I’ve never been a big fan of plain eggs and bacon for breakfast. I like to add to it and make it more of a full dish – like my fully loaded breakfast burrito recipe. And so that’s why I like this twist on a Mexican tostada breakfast.

It’s a simple yet exquisite balance of flavors, with both red and green sauces, giving you the best of both worlds. Whether you’re a die-hard fan of the tangy tomatillo or the rich depth of a guajillo chili sauce, breakfast chilaquiles tostadas will have you covered. I’m talking layers of texture and taste that’ll have you closing your eyes in contentment with every bite.

What are Chilaquiles Tostadas?

This is a combo recipe fusing the best of chilaquiles and tostadas together into a single tasty dish. Their powers combine for an unstoppable force of flavors.

But where do the original two dishes – chilaquiles and tostadas – come from?

Origin of Chilaquiles

Now, let’s gently wade into the waters of history with chilaquiles. The word chilaquiles comes from the Nahuatl word “chīlāquilitl,” which essentially translates to edible chili water. So it’s an old Aztec recipe – it clearly must be delicious if it has stuck around this long.

Traditional chilaquiles were made as a way to use up leftover tortillas and salsas. They’d take tortillas that were beginning to dry out, cut them up, and fry them. Then cook them with green or red salsa. The result was a comforting meal with less waste.

It frequently is now made with stale tortilla chips. And there are a lot of regional variations of the dish with different toppings, methods, and flavors.

Origin of Tostadas

Coming from the Spanish word meaning toasted, tostadas refer to a variety of dishes using a toasted or (now more commonly) fried tortilla as a base.

Another creative way to use up old tortillas that had become too dry/hard to roll, toasting or frying them became a new way to breathe life into something stale. It doesn’t hurt that the crunchy texture is just so satisfying.

These flat, fried foundations became a canvas for creativity. You can basically top them with anything your heart desires.

So, let’s combine these two similar concepts to make chilaquiles tostadas.

Ingredients for Breakfast Chilaquiles Tostadas

This delicious tostada breakfast with a twist requires a fair bit of ingredients. The majority of our ingredients today are used to make the two salsas and the rest are almost all optional toppings.

We’re going homemade with the salsas today – though I guess you could find some premade salsa (or leftovers) and speed up the whole recipe. Whether it’s the vibrant kick of a salsa verde or the smoky depth of a salsa roja, the sauce is the soul of the dish, infusing it with bold, authentic flavors.

Fresh ingredients are key.

Tomatillo, pepper, tomato, onion, garlic, cilantro, lime. All of these ingredients pack so much vibrant flavor when they are fresh. Even the dried peppers should be fresh(er). You don’t want ones that you bought years ago for that one dish you never made and they’ve been sitting neglected at the back of your pantry until now. As with most spices and seasonings, they’ll lose potency over time.

One of the few ingredients that doesn’t need to be fresh is the tortilla. These can be a little on the stale side. They will likely even fry better if they’re a little older since they’ll have less moisture. But fresh works too.

Preparing the Red Sauce

Chilaquiles are typically served either rojo or verde. This refers to the red or green sauce that the tortilla chips are cooked in. But, I say, why not have the best of both worlds and make both sauces to enjoy?

Now, let’s focus on crafting that rich red sauce. We’ll saute and simmer tomatoes, dried peppers, and aromatics. Then blend it all into a smooth and delicious salsa roja for topping the best chilaquiles tostadas recipe.

Ingredients and Equipment

Let’s gather our tools and ingredients.

The tools are pretty simple – a medium-sized saucepan, something to stir with, and a blender.

For the salsa itself, we’ll need dried guajillo chilis and a few dried árbol chiles. The árbol chilis will add a fair bit of spice. So adjust based on your desired spiciness. Some tomatoes help bulk up the base of the sauce. Garlic, onion, sea salt, black pepper, lime juice, cumin, and Mexican oregano help round out the flavors of the salsa.

Cooking Steps

First off, we’ll cook the guajillo and árbol chiles in vegetable oil over medium heat with the garlic, onion, and tomatoes. This process is called blooming and it really helps coax out the flavors.

Next, add some water to the pan and bring it to a simmer. This helps to soften everything up, making it easier to blend – especially the dried peppers.

Once that’s all set, everything goes into the blender with water, salt, pepper, lime juice, cumin, and oregano. Blend it all until smooth. And voila – you’ve made the first salsa. If it is a little too thick then add a small amount of water (1/4 cup or less) and blend it again until it reaches a great consistency.

Preparing the Green Sauce

Now for the green salsa. Luckily, it’s basically the exact same steps as the red one but with a few different ingredients.

With fewer peppers, this salsa should be a little milder than our red counterpart. It is more herbal and fresh-tasting than the kind of roasted flavor of the red.

Ingredients and Equipment

Use the same tools as the red sauce. A pan, a stirrer, and a blender. I made them at basically the same time and just rinsed everything between the different salsas.

You’ll need tomatillos and jalapeños. Once again you can control the heat level by adjusting how many jalapeños you add to the pot. Cilantro, garlic, onion, lime juice, salt, and pepper help round out the flavors.

With a few less spices, this sauce focuses more on the fresh ingredients – especially the tomatillos and cilantro.

Cooking Steps

Start by blooming the tomatillos, jalapeños, onion, and garlic in olive oil. Then add in the cilantro, lime juice, salt, and pepper with a bit of water and bring it to a simmer.

Cook until everything softens up a bit and then pour it into the blender.

Turn it on and let the blender do what it does best until the sauce no longer has any chunks.

Seasoning and Finishing the Sauces

I find that it is always best to taste food as you go along and make adjustments. So test out both of your sauces and see if it needs any last adjusting.

Salt, pepper, lime, cumin, oregano. All of these would be easy additions to fine-tune the taste. Just stir a little bit in at a time and remember not to overdo it.

Frying the Tortillas

Now we’re looking for the perfect crunch. Turning tortillas into a crackling crumbly crisp is not too difficult. Just a little oil at the right temperature. And making sure to watch it like a hawk so it doesn’t burn.

Be careful, hot oil is hot.

Type of Tortillas

The tortillas. When it comes to picking the right type, corn tortillas are the way to go. They have this fantastic ability to crisp up beautifully, giving you that delightful crunch with every bite. Flour tortillas tend to be a bit thicker and will fry up differently.

Within the corn tortilla genre, you can typically find white and yellow corn tortillas. It doesn’t matter a whole ton which you choose between the two. Just whichever you’d prefer. I happen to think that the yellow corn tortillas really look great as the fried tostada shells.

The Right Amount of Heat

Time to get the temperature just right for frying those tortillas. It’s key to find that sweet spot where the oil is hot enough to crisp up the tortillas without scorching them. You’re aiming for a gentle sizzle, not a raging inferno. But too cold will also make the tortillas take too long to cook, allowing them to soak up too much oil.

Heat the oil up on medium to medium-high heat, depending on if your burner tends to run hot or not. If your burner usually runs hotter, stick to the medium end of things and then slowly increase the temperature if it is not high enough.

After the oil has preheated, test it with a small piece of tortilla. If it bubbles around the edges without going berserk, you’re good to go. It’s about patience and precision; too low and you’ll end up with oily, limp tortillas, too high and you risk a smoky kitchen and bitter-tasting tostadas.

Not Overfrying the Tortillas

It’s easy to get a little too enthusiastic, waiting for that perfect golden crispness, but keeping a watchful eye is key. You’re aiming for a delightful crunch, not a charred chip. Overdoing it can lead to bitter flavors and an unwelcome toughness. Instead, fry each tortilla just until it starts to show a light brown blush and it mostly holds its shape when picked up rather than flopping around.

Remember, they’ll continue to cook for a short while even after you’ve taken them out of the oil, so err on the side of undercooked. The magic happens in those last few seconds; pull them out and let them rest on a paper towel-lined plate.

Sprinkle each fried tortilla with a bit of salt after taking it out of the oil – both sides if possible. This will lead to a delicious tostada breakfast experience.

Topping the Chilaquiles Tostadas

With the salsas made and the tortillas fried, it’s time to top our spicy tostada breakfast. The toppings are where you can really customize your chilaquiles tostadas to make them your own. Add some refried beans, Mexican rice, or grilled poblano corn salsa to round out a full breakfast or brunch meal.

Adorning with an Egg

A sunny side up egg is almost required to truly make a traditional tostada breakfast. As you cut into it, the rich, creamy yolk slowly cascades down, mingling with the other ingredients, adding a luxurious texture and depth of flavor.

I find that there’s something truly comforting about the warmth and simplicity of this addition. It is also the main topping that tends to identify this recipe as more of a breakfast and brunch item.

But you can feel free to mix it up with the egg. Try it over easy, scrambled, or poached. However you prefer your eggs, you can place them on top of the tostadas.

Choosing the Perfect Cheese for Chilaquiles

To make the best chilaquiles tostadas recipe, we really do need to add some cheese. But we do have a few options. Queso fresco and cotija cheese. Or, if you are feeling truly inauthentic, a shredded cheddar-jack mix. That’s an option but I highly recommend one of the other cheeses.

We’ll want something that harmonizes with the overall dish and you’ll want something based on your own tastes.

Queso fresco, with its mild yet tangy flavor, is a classic choice. It offers a creamy texture and flavor that’s hard to resist.

If you’re after a bolder taste, cotija cheese can be your go-to. This crumbly, salty cheese adds a punch of flavor that can elevate the entire experience.

Both of these cheeses tend to come in smaller-sized wheels that you can easily crumble with a fork. They’re fresh, simple, and the perfect compliment to our breakfast chilaquiles tostadas.

Chilaquiles Tostadas Toppings

A lot of traditional taco toppings can also be used for topping this dish.

Make it a create-your-own special by having a variety of toppings available and let everyone sprinkle their own on top. That way everyone gets what they like most.

Give it a fun, spicy kick with a drizzle of some spicy chipotle crema.

Have a variety of textures and flavors available to give options. Try any or all of the following:

• Minced onion
• Chopped cilantro
• Crema or sour cream
• Sliced or diced avocado
• Sliced radish (one of my personal faves for its crisp crunch)
• Green onion
• Hot sauce (I love Cholula)
• Tajin Seasoning
• Lime wedges

How did yours turn out?

I’d love to hear when you try out red and green chilaquiles tostadas! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Red and Green Chilaquiles Tostadas

Recipe by Marc PetersonCourse: Breakfast, BrunchDifficulty: Intermediate

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Experience breakfast bliss with a red and green chilaquiles tostadas recipe. Crispy tortillas, vibrant salsas, and perfectly fried eggs.

Ingredients

• Red Salsa

• 5 dried guajillo chilis

• 0-2 dried árbol chilis, depending on spice level

• 2 tablespoons vegetable oil

• 2 medium tomatoes, quartered

• 1/2 cup sliced white onion

• 2 garlic cloves, sliced

• 2/3 cup water

• 2 teaspoons sea salt

• 1/4 teaspoon black pepper

• 1 tablespoon fresh lime juice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried Mexican oregano

• Green Salsa

• 6 tomatillos

• 1-4 jalapeños, depending on spice level

• 1/2 cup sliced white onion

• 2 garlic cloves

• 2 tablespoons vegetable oil

• 1/3 cup water

• 1/2 cup packed cilantro

• 2 tablespoons lime juice

• 1 teaspoon sea salt

• 1/4 teaspoon black pepper

• Tostada Shells

• 12 corn tortillas

• Oil for frying

• Salt for sprinkling

• Toppings

• Queso fresco (creamier) or cotija cheese (saltier)

• Onion

• Cilantro

• Sour cream/crema

• Avocado

• Radish

• Green onion

• Hot sauce

• Tajin seasoning

• Sunny side up eggs

Directions

• Red Salsa
• Remove the stem from the dried peppers and deseed them
• Heat the vegetable oil in a saucepan over medium heat, then add the dried peppers, tomatoes, onion, and garlic and cook while stirring for 3 to 4 minutes until fragrant
• Add the water and simmer for 8 to 10 minutes until the dried peppers and tomatoes begin to soften
• Pour everything from the saucepan into a blender and add in the salt, pepper, lime juice, cumin, and oregano
• Blend until smooth, strain if necessary and add water a few tablespoons at a time if it is too thick to pour out of the blender
• Reserve for topping the tostadas, or store it in the fridge in an airtight container for up to a week
• Green Salsa
• Remove the husk from the tomatillos and rinse them off, remove the stem from the jalapeños then slice and deseed them
• Heat the vegetable oil in a saucepan over medium heat, then add the tomatillos, jalapeños, onion, and garlic and cook while stirring for 3 to 4 minutes until fragrant
• Add the water, cilantro, lime juice, salt, and pepper and simmer for 8 to 10 minutes
• Pour everything from the saucepan into a blender
• Blend until smooth, strain if necessary and add water a few tablespoons at a time if it is too thick to pour out of the blender
• Reserve for topping the tostadas, or store it in the fridge in an airtight container for up to a week
• Tostada shells
• Heating oil over medium to medium-high heat in a pan, with the oil coming up between a half-inch and an inch up the side of the pan – let the oil get hot but not smoking
• Test a small piece of tortilla in the oil, gently adding it to the pan and seeing if it bubbles gently – no bubbles is not hot enough, violent bubbling is too hot
• Gently place each corn tortilla into the hot oil, frying them one at a time until they achieve a golden-brown, crispy texture – usually about 1 minute per side
• Carefully transfer the fried tortilla to a paper towel-lined plate, sprinkle with a pinch of salt, and repeat this process until all tortillas are fried (if your pan is large enough you can fry multiples at once)
• Load the crispy tostadas with the red and green salsas, a fried egg, and whatever other toppings are desired

Notes

• The red and green salsas can be made ahead of time and stored in airtight containers in the fridge, no more than 5 days early

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The post Breakfast Bliss: Chilaquiles Tostadas in Red and Green appeared first on Do You Roux?.

I’m a huge fan of apple cider in the fall. And with arguably too many gallons of cider sitting around, I was trying to come up with some recipes to justify my zealous purchasing behavior. So why not make a fall harvest salad using an apple cider dressing paired with some other autumn ingredients?

This delicious salad is sure to be a hit with its blend of sweet apple cider, juicy pears, and candied bacon. A mix of fresh and peppery greens, this fall harvest medley is the perfect way to enjoy the best of the season. Plus, it’s nutritious too – packed full of vitamins and minerals that will keep you feeling your best.

As I’ve noted before in my fall flavor tier list, pecans and apples were some of my highest-rated flavors. And they are definitely included here. So, make the best use of your apple cider and enjoy the best flavors of fall.

Fall Harvest Ingredients

What makes the ultimate fall salad? In my mind, it starts with the greens themselves. Then include some of the fruit of the season. Then a lot of the rest is kind of just by feeling or things we tend to associate with the autumn harvest. Whether you’re whipping up a nutritious fall salad or an autumn harvest salad, these ingredients are must-haves! Make sure to include these ingredients in your fall dishes!

Spinach and Arugula

Spinach and arugula are a classic combination that will make your salad delicious and nutritious. Both greens are a great source of vitamins and minerals, so you know you’re getting a dose of healthy goodness. And they’ll add a flavorful and peppery crunch to your salad too.

A lot of salad greens grow best in spring and fall – typically not fans of the hot summer months. So you should be able to find some fresh salad greens at your local farmer’s market. To make the ultimate fall salad, make sure you’ve got plenty of spinach and arugula on hand.

Apples and Cider

Apples are now made available year round but they typically are picked in the fall. Apple cider (not to be confused with its alcohol-containing cousin) is typically made in the fall during the harvest but it doesn’t have the longest shelf life because it is unfiltered. So it has become synonymous with the season. Apples are a great addition to any salad, providing a crunchy texture and a hint of sweetness. Choose your favorite variety to include in your salad – I went with Envy apples.

Pears

I always forget how much I love pears. Like apples, they come into their own during the fall. So this season is the best time to get some truly delicious specimens. I ended up using red anjou for this recipe, but feel free to use whatever variety you prefer or can find locally.

Make the Dressing

The idea that started it all, an apple cider dressing. When I tried to search around for an apple cider dressing it seemed that most of them included only apple cider vinegar. But I wanted something more. So I came up with this recipe for a dressing to make the ultimate fall salad. Basically just adding apple cider in with some generic vinaigrette ingredients.

Start with some quality extra virgin olive oil. This is the base of the vinaigrette so don’t go with the super crappy stuff if you can avoid it. But, you also don’t need to buy a $150 bottle flown in from Spain or Greece to your door. Though I guess I’ve never tried that, so maybe it would be more delicious.

Anyways. I like making salad dressings using my small Nutribullet blender because the container sizes just seem to be perfect for me. You can use any blender or food processor and you can even just put the ingredients in a jar and shake them up – you’ll just end up with some loose diced shallot pieces and the dressing will split sooner. A blender or food processor seems to almost emulsify the oil and vinegar so it takes much longer to separate in my experience.

Obviously, we need some apple cider to make an apple cider dressing. I also tossed in some apple cider vinegar, lemon juice, lemon zest, honey, shallot, and Dijon mustard. Then some salt and pepper to finish it off. Just your basic vinaigrette ingredients to let the apple cider shine.

Then just blend, process, or shake until everything is combined.

Prepare the Ingredients

Washing, cutting, shredding, prepping. Salads are simple but still take a little bit of preparation.

Wash Spinach and Arugula

With the bounty of fall harvest ingredients now gathered, it’s time to prepare them for the salad. Let’s start with the spinach and arugula. You can use a colander or a nifty salad spinner to wash and dry your mixed greens. Now, you’ve got clean, fresh greens to use as the base of the salad.

Cut and Shred

Grab a sharp knife and cutting board, and let’s get slicing and dicing. We’ll start by cutting the spinach and arugula leaves into bite-sized pieces (there’s nothing worse in a salad than greens you can’t fit in your mouth after picking them up – especially when coated in dressing, especially with a big beard that gets covered…). We’ll also need to slice the pear and apple. Then shred the fontina cheese.

Cook Wheat Berries

Wheat berries add a wonderful nutty chewiness to the salad. Their unique texture really helps elevate this dish. But they do require a little bit of prep work. Though most wheat berries are harvested in the summer, I made the executive decision to include them in this fall harvest salad. Mostly because they feel like more of a fall ingredient than a summer one. I dunno.

I bought these hard red spring wheat berries from Amazon to make this salad. You may also be able to find some at your local store.

Cook them according to the package instructions. Mine called for a little salt with the water, bringing them to a boil, and then turning them down to simmer for about 30 minutes (I simmered them a little longer for more tender wheat berries).

Topping the Autumn Harvest Salad

The salad toppings really make this fall harvest salad delicious. The apple and pear, pecans, fontina cheese, dried cranberries, wheat berries, and candied bacon make a delicious combination that’s sure to be a hit. Flavors and textures combine to make this nutritious fall salad unforgettable. Together, they make for a yummy autumn harvest salad that will keep you cozy and satisfied in the cooler weather.

Starting with the cheese, the goal is to add some creaminess to this salad. I chose fontina cheese for a mild flavor and soft and creamy texture that complements the salad perfectly. This is one ingredient that can easily be substituted with a different cheese without changing the salad too drastically. Mozzarella and muenster would be similar to fontina. You could also go for some different flavors – the tang of blue cheese or the saltiness of feta.

As fresh fruit, the apple and pear slices add some crispy juiciness to the mix. Dried cranberries are a pop of tart-sweet flavor that sit as almost a surprise present when uncovered in the salad. The prepared wheat berries add some more texture to the salad bringing chewiness with a light nutty flavor.

And speaking of nutty flavor, we’ll add in some toasted pecans for good measure.

Candied Bacon

Now let’s top off the autumn harvest salad with something special – candied bacon! Yes, you heard that right.

I made my own candied bacon recipe specifically for this salad. So of course I would highly recommend following that recipe for making this salad. What makes it great for this salad is the addition of cinnamon, nutmeg, and cloves with brown sugar for candying the bacon. This gives even more hints of the fall season, which really makes this the ultimate fall salad.

You can of course use a different candied bacon, and you could even use regular bacon. It will lose a little bit of the magic but still taste pretty good.

Serving Fall Harvest Salad

This salad is packed full enough that it could be a meal all on its own. But it could also be paired as a side with a different entree or accompanied with some sides of its own to round out a dinner.

Adding Some Sides to this Nutritious Fall Salad

I think this autumn harvest salad could pair perfectly with some kind of bread. Bake your own loaf or try my mom’s dinner rolls recipe or my pillowy softy puffy pitas. Bread is great with salads since it provides you a vehicle with which to sop up every last bit of remaining dressing. And of course, you will want to do that with this homemade apple cider dressing. Trust me.

You could also not go wrong with an additional side of tasty veggies. Roasted green beans, asparagus, or squash come to mind. Or try it with some home-fried pita and spanakopita dip. It is delicious.

A soup and salad combo is classic, so try this out with your favorite fall soup.

Using the Ultimate Fall Salad as a Side

As a fall-themed dish, this bed of mixed greens could be served with a lot of the other main dishes of the season. If you want to use this as an accompaniment, try any of the following:

• Thanksgiving Sage Roasted Turkey
• Rodda Family Three Cheese Lasagna
• Orange Maple Soy Glazed Salmon
• Dr Pepper and Pineapple Glazed Spiral Ham

With a few simple steps, you can create a delicious and nutritious fall salad in no time. Whether you’re having it as a side dish or the main entree, it is sure to please. Plus, the dressing adds just the right touch of sweetness and flavor to make it memorable. So, don’t miss out on this amazing autumn harvest salad!

How did yours turn out?

I’d love to hear when you try out this apple cider fall harvest salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Apple Cider Fall Harvest Salad

Recipe by Marc PetersonCourse: Salads, Main, SidesDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Total time

15

minutes

Tantalize your tastebuds with this delicious ultimate fall harvest apple cider cinnamon salad – a nutritious autumn treat!

Ingredients

• Apple Cider Dressing

• 1/2 cup extra virgin olive oil

• 1/4 cup apple cider

• 2 tablespoons apple cider vinegar

• 2 tablespoons honey

• 1 tablespoon fresh lemon juice

• 1 tablespoon diced shallot

• 1 teaspoon Dijon mustard

• 1/2 teaspoon kosher salt

• 1/4 teaspoon lemon zest

• 1/4 teaspoon black pepper

• Fall Harvest Salad

• 4 packed cups spinach

• 4 packed cups arugula

• 1 apple, sliced

• 1 pear, sliced

• 2/3 cup whole toasted pecans

• 1/2 cup chopped candied bacon

• 1/2 cup shredded fontina cheese

• 1/3 cup prepared wheat berries

• 1/3 cup dried cranberries

• 1 batch of apple cider dressing (from above)

Directions

• Apple Cider Dressing
• Combine all dressing ingredients together in a small blender, food processor, or bottle/jar with a lid
• With a blender or food processor, pulse for three 5-second intervals until smooth; with a bottle or jar, shake vigorously until combined – note that the shallot will not be fully blended without using the blender or food processor
• Refrigerate until ready to serve, up to 5 days
• Fall Harvest Salad
• Wash and dry the spinach and arugula
• Roughly chop the spinach and arugula, slice the apple and pear, chop the candied bacon, and shred the fontina cheese
• In a large serving bowl gently toss together all of the ingredients except for the dressing
• Serve and top individual bowls with the dressing

Notes

• For convenience you may substitute regular bacon for the candied bacon, but do note that the addition of the candied bacon really kicks this salad up a notch
• Simply choose your favorite apple and pear varieties, all of them will be delightful
• As a side dish, this would be more like eight servings

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The post The Ultimate Apple Cider Fall Harvest Salad appeared first on Do You Roux?.

Grilling season is almost over in my neck of the woods, but there’s still a little bit of time to cook outdoors. And if you’ve been looking for a way to liven up your grilling game, then you’ve come to the right place. This Old Bay chicken recipe is a great way to add a little zest to your outdoor cooking. It’s a classic, and it’s sure to be a crowd-pleaser.

After making my own Old Bay seasoning recipe, I had a lot of the spice mix on hand. So of course I had to come up with a recipe highlighting the rub. Though it traditionally goes with seafood, I wanted to branch out with a different protein option.

Old Bay seasoning is a classic spice mix that adds a unique flavor to any dish. It is the perfect addition to any grilled dish and can take your favorite chicken recipe from average to extraordinary. The combination of flavors in the seasoning make it a perfect fit for a lot of grilling recipes. Try my recipe below for the delicious flavor of Old Bay chicken that will take your grilling game to the next level.

Ingredients for Old Bay Chicken

To get that perfect, juicy, flavorful chicken that will have your mouth watering, you have to start with great ingredients.

First and foremost, you’ll need some chicken. You can use whatever cut of chicken you prefer. I went with boneless skinless chicken breast because it is what I had on hand. Chicken thighs are also quite popular and will lend a more robust chicken flavor that will also be less likely to dry out on the grill.

Next, you’ll need some Old Bay seasoning. If you don’t have any in your pantry, you can find it in most grocery stores or buy it online. Using my recipe you can also make your own Old Bay seasoning. We’ll add some brown sugar and paprika in with the Old Bay seasoning to make a simple dry rub.

But the dry rub will stick best if we start with a wet rub.

Some olive oil, Dijon mustard, lemon juice, and hot sauce mixed together will work. This creates a binder that helps the seasoning mix actually stick to the chicken.

That’s all you need to make some delicious grilled Old Bay chicken. Now let’s move on to the next step and see how to put all these ingredients together.

Coating and Topping the Chicken

Now that you have the perfect ingredients for your Old Bay chicken, it’s time to get the prep work done! When making this recipe you’ll want to preheat the grill just before you start mixing together the wet and dry rubs.

First, we’ll mix the wet ingredients together, and then separately we’ll mix the dry ingredients. In a small bowl combine the olive oil, mustard, lemon juice, and hot sauce. Stir together until well combined.

In another bowl, add the brown sugar, Old Bay seasoning, and paprika. Mix them together until there are no longer any clumps or pockets of separate ingredients.

Coat the chicken with the wet rub first, making sure to cover all sides of the meat. Then sprinkle the dry rub over both sides of the chicken, pressing in to make sure it is held on with the wet rub and won’t just fall right off.

I like to make a little coating station using a baking sheet to have a lot of room for spreading the rubs on the chicken without spilling things everywhere.

The chicken is ready for the grill.

Best Way to Grill Chicken

With the chicken all dressed up, let’s get to grilling! Hopefully, you’ve already fired up the grill to medium-high heat and it is hot and ready to go. Check out my Top 10 Grilling Tips post for more helpful hints when planning to grill.

Once the grill is hot, carefully place the chicken onto the grates and let it cook for about 6 to 9 minutes per side.

I like using tongs to flip the chicken so that you don’t damage the coating we worked so hard for.

1. Preheat the grill to medium-high heat
2. Marinate and season the chicken
3. Carefully add the chicken to the hot grill
4. Cook about 6-9 minutes per side, turning once
5. Remove the chicken when it reaches 165°F (74°C) internally
6. Let the chicken rest for 5 minutes before serving

I highly recommend using a meat thermometer to check internal chicken temperature. It is especially helpful if you aren’t used to grilling chicken. It takes a lot of the guesswork out of things. Here’s the thermometer that I use.

Also, note that any type of grill will work as long as it can cook hot and fast. This isn’t a low-and-slow kind of meat like pulled pork.

What to Serve with Old Bay Chicken

Now for the side dishes.

A dish so flavorful and fragrant deserves equally delicious accompaniments, and the options are endless. From classic sides to unique twists, you can really let your culinary creativity flow when creating the perfect plate.

I would recommend some kind of vegetable and some kind of starch. But it can also go well with any fresh summer fruit – especially watermelon.

For the vegetable try the following:

• Grilled Poblano Corn Salsa
• Garlic Butter and Basil Snow Peas
• Homemade Guacamole

For the starch, you may want to check these out:

• Bacon Chive Potato Salad
• Homemade Comfort Food Mac and Cheese
• Pesto Pizza Pasta Salad
• Pillowy Soft Puffy Pita

No matter what you decide to serve with your Old Bay chicken, one thing’s for sure: you’ll be sure to satisfy your hungry guests.

Ways to Use Leftover Old Bay Chicken

Who said leftover chicken had to be boring? With a few creative ingredients, you can transform leftovers into a delicious meal.

If you have some cooked Old Bay chicken leftovers, try using them to make a tasty soup. A simple chicken noodle soup, a southwest chicken tortilla soup, or a hearty chicken and lentil soup would all be great contenders for leftovers.

This grilled chicken recipe would also be perfect for making chicken salad. My recipe calls for shredded rotisserie chicken, but the flavor this Old Bay chicken would bring is amazing.

Don’t forget about pizza! Try this chicken on my white chicken and bacon pizza.

Grilling with old bay chicken is a surefire way to add a zesty kick to your summer cookouts. The combination of the seasoning’s flavors with the smoky flavors of the grill makes for a culinary delight. With the right ingredients, coating, and grilling technique, you can create a delicious and unique dinner that your friends and family will love.

So, go ahead and spice up your next grill session with some zesty Old Bay chicken.

How did yours turn out?

I’d love to hear when you try out this grilled Old Bay chicken! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Zesty Grilled Old Bay Chicken

Recipe by Marc PetersonCourse: Lunch, Dinner, MainDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Jump into summer with grilled zesty Old Bay chicken – a delicious new way to spice up your summer grilling game!

Ingredients

• 6 boneless skinless chicken breasts or chicken thighs

• 3 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1/2 tablespoon lemon juice

• 2 teaspoons hot sauce

• 2 tablespoons brown sugar

• 1 and 1/2 tablespoons Old Bay seasoning

• 1/2 tablespoon smoked paprika

Directions

• Preheat the grill to medium-high heat
• Make the wet rub: In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, and hot sauce until well combined
• Make the dry rub: In a separate bowl, combine the brown sugar, Old Bay seasoning, and smoked paprika
• Now, evenly coat each piece of chicken with the wet rub mixture
• Next, generously sprinkle the dry rub on the chicken until all of it is covered with the seasonings
• Place the prepared chicken on the grill grates and cook for about 6-9 minutes per side (depending on how thick the chicken is) until it reaches 165°F (74°C) internally; don’t forget to turn the chicken occasionally to achieve that perfect, even cooking on all sides

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The post Spice Up Your Grill Game with Zesty Old Bay Chicken appeared first on Do You Roux?.