Creamy beans in tomato sauce simmered with burst cherry tomatoes, shallots and garlic, and studded with melted ricotta. A cozy, high-protein 30-minute skillet meal.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Tomato & Bean Recipes

Everybody needs more fiber in their life, and this pot of beans in tomato sauce is a genuinely delicious way to get it. It starts with a burst cherry tomato sauce – a little sweet, a little savory, and blitzed until silky – then the beans get to simmer right in it until they’re warmed through and soaking up all that flavor. Dollops of ricotta go in at the end and melt into these gorgeous creamy pockets throughout the dish.

Honestly, the best part is how versatile it is: ladle it into bowls like a stew, or pile it onto toasted sourdough for a rustic open sandwich. Either way, you can’t really go wrong, and with a full can of beans and a cup of ricotta, it’s surprisingly high in protein and fiber for how comforting it tastes.

What You’ll Need

How To Make Beans in Tomato Sauce

Recipe Tips

• Get the sweetness right: cherry or grape tomatoes give the best flavor here because they render down so sweetly. If you can’t find them, swap in a 14.5 oz (410 grams) can of fire-roasted tomatoes and skip the extra water.
• No immersion blender? A regular blender works too – just let the sauce cool slightly first and blend in batches.
• Cheese swaps: burrata or stracciatella make this even more indulgent if you want to switch things up from ricotta.
• Reduce waste: save the bean liquid from the can for another recipe, or stir it back into the sauce if you’d like it a little looser.
• Storage: keep leftovers tightly covered in the fridge for 3-4 days. Reheat gently on the stove or in the microwave before serving.

Serving Suggestions

This is one of those dishes that works just as well as a cozy dinner for two as it does as a shared starter. Ladle it into bowls and serve with plenty of crusty, buttered bread for scooping up the sauce, or spoon it straight onto toasted sourdough for an open-faced bruschetta-style bite. A simple green salad on the side rounds it out nicely if you want to make it a full meal.

If you’ve tried this beans in tomato sauce with melted ricotta or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Tomato & Bean Recipes

Source link

This honey mustard sauce recipe is ridiculously quick to make and tastes so good that it makes almost anything taste better.

My family goes bonkers for this creamy honey mustard sauce. We are officially obsessed. Made with simple ingredients, I bet you already have everything in the fridge to make it.

We keep a batch of this easy sauce in our fridge next to homemade ketchup. My son loves it with chicken nuggets or french fries, but I’m currently loving it with roasted broccoli (try it!). If you’re looking for a salad dressing rather than a sauce, consider this honey mustard salad dressing instead.

Key Ingredients

• Mayonnaise and sour cream: I love combining mayo and sour cream for this creamy dipping sauce. The mayonnaise is creamy and rich, while the sour cream lightens things a bit. We do this when making our favorite potato salad dressing. If you don’t have both, you can still make the sauce and use what you have. I love using homemade mayo.
• Honey: You can’t have honey mustard sauce without honey. Some brands taste sweeter and more floral than others. You may need to adjust the amount of honey in the sauce to get the flavor right.
• Mustard: For the best honey mustard sauce, use BOTH yellow (American-style) and Dijon mustard. Yellow mustard contains a lot of vinegar, which enhances the sauce’s flavor. Dijon mustard adds the punchy mustard spice we need (Dijon is also what I use when making our honey mustard chicken recipe).
• Vinegar or lemon Juice: Creamy sauces taste better with a little extra acid. In this case, we love distilled vinegar or lemon juice.

Find the full recipe with measurements below.

Ways to Use Creamy Honey Mustard Sauce

I love this honey mustard dipping sauce. It’s perfect for dipping our homemade chicken nuggets, popcorn chicken, or my son’s favorite fish sticks.

I love it with baked French fries or sweet potato fries! It’s also really delicious, spooned over baked pork chops and grilled chicken breasts.

More Sauce Recipes

Creamy Honey Mustard Sauce

Our honey mustard sauce recipe is quick and easy and uses simple pantry staples. You can make this delicious sauce in five minutes or less. We love the combination of mayonnaise and sour cream. The mayo is rich, and the sour cream adds a little tang.

Makes ⅔ cup

Watch Us Make the Recipe

You Will Need

2 tablespoons mayonnaise, try homemade mayonnaise

2 tablespoons sour cream

2 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons yellow mustard

1 tablespoon fresh lemon juice or distilled white vinegar

Directions

1Stir all of the ingredients in a medium bowl until well blended. Taste, and then adjust with additional honey or mustard depending on preference.

2Store in a jar or air-tight container in the refrigerator for up to two weeks.

Adam and Joanne’s Tips

• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon
/
Calories
41
/
Total Fat
2.6g
/
Saturated Fat
0.6g
/
Cholesterol
2.6mg
/
Sodium
129.6mg
/
Carbohydrate
3.8g
/
Dietary Fiber
0.1g
/
Total Sugars
3.6g
/
Protein
0.2g

AUTHOR:

Joanne Gallagher

Previous Post: Easy Baked Apples
Next Post: Perfect White Russian

Source link

This easy salmon burger recipe, made with fresh salmon, lemon, and plenty of dill, is a new family favorite. They’re moist in the middle, packed with flavor, and so easy to make. I think you’ll love them as much as we do!

If you’ve tried our salmon patties (the ones with canned salmon), think of this salmon burger recipe as their fresh and fancy cousin. We’re using beautiful, high-quality salmon here, and the results are just so good.

We always pile these burgers high with a generous spoonful of creamy dill sauce (it’s perfect with salmon). The burgers are big, juicy in the middle, and most importantly, absolutely delicious. For more like this, see our salmon sandwiches, which keep the salmon as a fillet rather than turning it into a burger. Or, see all of our salmon recipes!

Key Ingredients

• Salmon: Go for a high-quality, higher-fat salmon like king or Atlantic. Fresh is great, but thawed frozen salmon works well, too. If you’re working with canned or cooked salmon, hop over to our easy salmon patties recipe instead.
• Dijon, Lemon, and Herbs: Dijon mustard, lemon zest, fresh dill, and parsley all go into the mix. These are classic ingredients for salmon, and they really make these burgers delicious.
• Seasonings: Just salt, pepper, and a bit of smoked paprika for a hint of smoky flavor. Simple and so good.
• Egg: One egg helps bind our burger mixture so it stays together when cooking.
• Bell Pepper and Shallot: These add flavor, color, and texture to the burgers. Good substitutes for the shallot are chopped green onion or sweet onion.
• Breadcrumbs: Just a quarter cup is all you need. These burgers are mostly salmon, with hardly any filler.
• For Serving: Grab some soft, buttery buns, a big spoonful of homemade creamy dill sauce, and a few crisp lettuce leaves (just like in our photos). The sauce is a must-try and goes with pretty much any salmon or fish dish you love.

Find the full recipe with measurements below.

How to Make Salmon Burgers with Fresh Salmon

Tip 1: Make a binder. This is my favorite trick for salmon burgers. It’s so clever, you’ll feel like a rockstar in the kitchen! Take a quarter of the salmon and blend it up with the egg, mustard, lemon zest, and spices (I use my food processor for this). You’ll end up with a paste that holds the rest of the salmon burger mix together, so your patties stay together when you cook them.

Tip 2: Hand-cut the salmon. We’re working with beautiful salmon, so let’s treat it right. Use a sharp knife to cut the rest of the salmon (the part not used for the binder) into small, 1/4-inch cubes. It’s quicker than you’d think, and it gives the burgers the best texture.

Tip 3: Chill the mixture. Fold the salmon paste and chopped salmon together until everything is well mixed, then sprinkle in the breadcrumbs and mix again. Place the mixture in the fridge for 15 minutes. Chilling helps the burgers hold their shape when you cook them.

Tip 4: Start in a skillet, finish in the oven. Once the mixture is chilled, shape it into four burger-sized patties. Brown them on both sides in a skillet with a little oil. You just want some color, not to cook them through. Then slide them in the oven to finish baking. They’ll be ready in about 8 minutes. Then you are ready to serve!

Serving Suggestions

In the photos, you’ll see we used soft, buttery brioche buns, tender lettuce, and a big spoonful of creamy dill sauce. They’re fantastic this way, but sometimes I skip the bun and serve the burgers over creamy coleslaw, broccoli slaw (the broccoli version is my personal favorite). They are also lovely next to this snap pea salad.

For more side ideas, try our oven-roasted potatoes, baked sweet potato fries, or homemade French fries. Or try one of our easy salads like our arugula couscous salad, creamy cucumber salad, or shaved fennel salad.

More Burger Recipes

For more salmon meals, you can browse our favorite, most made salmon recipes here!

Source link

Grilled Flat Iron Steak with Chimichurri Sauce is a fun twist on steak cooked on the grill and we loved this for a tasty dinner! And if you haven’t tried serving grilled steak with Chimichurri, you have to try this herb-loaded sauce for beef; see tips if you don’t want to use cilantro!

PIN Grilled Flat Iron Steak to try it later!

Grilled Flat Iron Steak with Chimichurri Sauce is an easy but impressive recipe that would be a treat to make for Father’s Day! And this tasty steak with the perfect herb sauce for beef is a dish that will impress anyone you make it for.

It was my butcher who first recommended I try Flat Iron Steak, telling me he was sure I’d like it. And I got interested when the butcher told me this cut of beef didn’t need to be marinated and was perfect for grilling. At that time Flat Iron Steak wasn’t that well-known, but now I see it at Costco during the summer months! And I know steak is more expensive these days. But flat iron steak is less expensive than premium cuts of beef that are usually cooked on the grill.

I’ve been making Grilled Flat Iron steak for years now! And steak with Chimichurri Sauce is one of my go-to recipes to make for dinner guests. I hope you try it soon if you like the sound of this dish!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What is Flat Iron Steak?

The Flat Iron Steak is a long thin piece of meat, sometimes called a top blade steak because it comes from the top of the blade chuck roast. Under the label on the piece of meat I bought the first time I tried it, it said, “You have just purchased a great new steak! The Flat Iron is cut from sections of larger roasts using a new cutting method. It is so tender, other than the tenderloin, you won’t find a more tender steak.”

Is Flat Iron Steak expensive?

I discovered this cut of meat back when it wasn’t as well known or expensive as it is now, but it’s still a good buy compared to most steak that’s suitable for grilling. And if you shop at Costco, you can find it there!

What is the Chimichurri Sauce we served with Flat Iron Steak?

Chimichurri Sauce is a South American condiment for beef that’s based on fresh herbs, garlic, and lemon juice or vinegar. It’s sometimes called Argentinian Pesto. In our version of Chimichurri we started with a generous amount of chopped cilantro and chopped flat-leaf parsley. Then we added several tablespoons of finely-minced fresh garlic. This sauce is good on any kind of grilled meat, but it’s traditionally served on beef.

Can you make Chimichurri Sauce without cilantro?

I know a green herby sauce that has a lot of cilantro won’t appeal to some people. But Chimichurri Sauce can be made to taste, so just use the herbs you prefer. I think mint or basil could replace the cilantro, or use all parsley if you like.

How to make Grilled Flat Iron Steak without an outdoor grill:

If you don’t have an outdoor grill, this can be cooked on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link) with good results. (Remember the George Foreman Grill cooks both sides at once, so adjust the cooking time.)

How low in carbs is Grilled Flat Iron Steak?

This tasty grilled steak with fresh herb sauce has only 3 net carbs per serving with 44 grams of protein!

How to Make Grilled Flat Iron Steak with Chimichurri Sauce:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. These nicely chopped herbs and garlic show that Jake has great chopping skills, but you could also use a Food Processor (affiliate link) to make the Chimichurri Sauce.
2. We mixed the sauce ingredients together and let flavors blend while we cooked the meat.
3. I used Szeged Steak Rub (affiliate link) to season the steak, but my homemade Montreal Steak Seasoning would also be great.
4. Let the steak come to room temperature while you pre-heat the grill.
5. Cooking time will depend on the thickness of the meat, and how well done you like it. I cooked mine not quite 12 minutes for medium rare.
6. If you have one, I recommend using an Instant Read Meat Thermometer (affiliate link) to check the temperature of meat on the grill.
7. Here are the recommended temperatures for beef: Rare (Cool red center) 125 F/51C,; Medium-Rare (Warm red center) 135F/54C, Medium (Rosy pink center) 145F62C.
8. Be sure to let the meat rest for a few minutes before you cut it.
9. Slice the Grilled Flat Iron Steak against the grain and serve the sliced meat with Chimichurri Sauce.

Make it a Low-Carb Meal:

For a tasty low-carb meal, you could serve Grilled Flatiron Steak with Chimichurri with any of these low-carb side dishes:

More ideas for Beef on the Grill:

Check out Grilling Recipes for Beef, Pork, or Lamb to see lots more ideas for cooking meat on the grill!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Flat Iron Steak with Chimichurri Sauce is a perfect main dish for low-carb or Keto diets, or for any phase of the original South Beach Diet. For the South Beach Diet, they recommend choosing meat with not more than 10% fat; other diets won’t care about that.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Grilled  Flatiron Steak was first posted in 2007 when Flat Iron Steak was a new thing on the grilling scene. Since then I have made it many, many times! It was updated with better photos in 2013 and last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

My Family Literally Said “Please Add These To The Rotation”

These Roasted Sweet Potato Stacks, as I’m calling them, got an immediate stamp of approval from my whole family the first time I made them.

• Roasted, caramelized, open-face sweet potatoes
• Creamy chipotle sauce
• Spicy ground chicken
• Avocado
• Cilantro, avocado, maybe pickled red onions
• Crushed pistachios or something seedy and crunchy

Everybody gets to build their own right at the table, which is an A+ method when you’re serving people with all different ideas of what tastes good.

I mean, HOW GORGEOUS!

I LOVE the caramelized edges on these sweet potatoes. It makes them look so pretty. If you didn’t get as much caramelization as you wanted from the oven, you can pop the sweet potatoes in a skillet with some butter to extra-caramelize the open face sides of them before serving.

My family adores these. We’ve done them for 3 weeks straight now and my husband says he’s a “10/10 for this meal.” We’ve also loved this bowl variation with street corn dip on top!

Macros friendly, flavor friendly, and great for leftovers / meal prep. Hope you love them, too!

Source link

I use this homemade tahini sauce recipe for everything! Once you taste this creamy lemon garlic sauce, you’ll find yourself making it on repeat.

Since sharing our easy tahini recipe, we’ve been experimenting with more ways to it. I’ve used it to make homemade hummus and am now obsessed with this easy lemon garlic tahini sauce. I keep a jar in my fridge at all times! For more of a salad dressing, see our easy tahini dressing!

I love serving this creamy sauce over salad, grain bowls, grilled meats, and roasted veggies. And always serve it next to our homemade falafel and pita bread. I can’t wait for you to make it!

Key Ingredients

• Tahini: This sesame seed paste is the base of our sauce. Before measuring it, give it a good stir to make it runny and smooth. You can buy tahini or make your own. Here’s how to make tahini (it’s super simple, I promise).
• Fresh garlic: For the garlic to melt into the sauce, grate it with a microplane or mince it into a paste. I’ve shared some tips in the recipe below.
• Fresh lemon juice: This thins the sauce and keeps it fresh and bright.
• Olive oil: This makes the sauce smooth and luxurious.
• Cumin, cayenne, fresh parsley, and salt: These are optional, but I love them in this recipe.
• Warm water: This is the secret ingredient for making the smoothest, creamiest homemade tahini sauce. Watch our video to see how water quickly transforms the tahini into an unbelievably creamy sauce.

Find the full recipe with measurements below.

How to Make Tahini Sauce

Tip 1: Whisk the ingredients. We’ll start by stirring tahini, garlic, lemon juice, olive oil, and a pinch of salt in a bowl. It starts creamy and then might seize up on you (see the photo below). Don’t worry if it looks lumpy. We will fix that when we add the water.

Tip 2: Make creamy with water. The tahini sauce becomes super creamy as you whisk in warm water. You can add as much or as little water as you like. It all depends on what you plan to use it for.

For spreads, add less water. Add more if you want to use the sauce as a dressing or for drizzling.

Tip 3: Finish with extra flavor. Add more flavor with spices and fresh parsley. I love a slight smokiness from ground cumin, some spice from cayenne, and a fresh pop of color and flavor from fresh parsley.

Ways to Use This Sauce

Once you make this creamy lemon garlic tahini sauce, you’ll always want a batch in your fridge. Use this sauce whenever you want to add a creamy (non-dairy) drizzle to your dishes. It works for salads, grain bowls, rice bowls, and wraps.

I love it in this tahini kale bean salad and use it to drizzle over roasted veggies. Examples are my honey roasted carrots with tahini sauce and this garlic asparagus, which I love to dip into tahini sauce. I also love this tahini sauce for homemade falafel, grilled chicken, and seafood, like baked salmon or garlic herb shrimp.

More Mediterranean Recipes

Source link

This whole baked salmon fillet with a simple creamy lemon and dill sauce is the kind of recipe that earns a permanent spot in your weekly rotation — quick, healthy, and genuinely delicious.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Fish Dinner Recipes

At A Glance

• Ready In: 30–35 minutes
• Serves: 4–6 (depending on the size of the fillet)
• Diet: Gluten-Free, High-Protein, Low-Carb
• Nutrition Highlights: Rich in omega-3 fatty acids and protein
• Main Ingredients: Whole salmon fillet, dill, mayo, sour cream, lemon, olive oil
• Flavor Profile: Fresh, creamy, herby, with a gentle tang from lemon
• Meal-Prep Friendly: Leftovers keep in the fridge for 3–4 days; great cold in a salad or a wrap
• Best Served With: Roasted vegetables, steamed rice, a simple green salad, or crusty bread

Salmon is on our dinner table frequently, and this baked whole fillet with lemon dill sauce is one of my most-reached-for recipes when I need dinner on the table fast.

The salmon gets a quick seasoning and brush of mayo, olive oil, and dried dill before going into a hot oven — and that little bit of mayo does something wonderful, keeping the fish moist and adding a subtle richness that plain olive oil alone doesn’t quite achieve. While it bakes, you’ve got just enough time to stir together the creamy lemon dill sauce, which comes together in about two minutes flat. The sauce is tangy, herby, and cooling — the perfect contrast to warm, flaky fish.

Even picky eaters tend to love this one (salmon is one of the few fish recipes that gets a thumbs up from just about everyone at my table). It’s a genuinely easy, healthy weeknight dinner that feels a little special without requiring much effort.

You might also like these salmon dinner recipes: Mediterranean baked salmon fillets, teriyaki salmon bowls, grilled salmon salad with kale, corn & parmesan, Mediterranean salmon bowl, salmon bites with sweet chili glaze, and 25 salmon dinner ideas.

What You’ll Need

How To Make Baked Salmon with Cream Dill Sauce

Recipe Tips

• Don’t overcook it. Salmon dries out quickly when pushed past 140°F (60°C). Aim to pull it out when it just starts to flake — it’ll carry over a little from residual heat on the pan.
• Use a meat thermometer if you want to be precise. 130–135°F (55–57°C) gives you silky, just-cooked salmon. The FDA recommends 145°F (63°C), but most cooks and chefs prefer it slightly under for better texture and moisture.
• Adjust the sauce quantity. The recipe makes a generous amount of sauce — plenty for a family. If you’re cooking for two or you’re light on sauce, halve it. It keeps well in the fridge for a couple of days too.
• Swap sour cream for Greek yogurt. If you’d like a lighter sauce, plain full-fat Greek yogurt works really well in place of sour cream. It’s slightly tangier, which pairs nicely with the dill.
• Try fresh dill. If you have it in your garden or can grab it from the shops, fresh dill takes both the coating and the sauce up a notch. Use about 1 tablespoon fresh for the salmon coating and 2 tablespoons for the sauce.
• Storage: Leftovers keep in an airtight container in the fridge for 3–4 days. Cold salmon the next day is genuinely great flaked over a salad or tucked into a wrap. If reheating, do it gently at a low temperature — high heat will dry it out. Store the sauce separately.
• Make it ahead: You can mix the sauce up to 2 days in advance and keep it covered in the fridge. The mayo-dill brush for the salmon can also be prepped ahead and kept chilled until you’re ready to cook.

Serving Suggestions

This is a flexible, weeknight-friendly dinner that pairs well with almost anything. I usually serve it alongside steamed rice or roasted potatoes to soak up the sauce, plus a simple green salad or some steamed broccolini.

In warmer months, it’s excellent with a crisp cucumber salad — the cool crunch works beautifully with the warm, flaky fish.

If you’re feeding a crowd or want something a little heartier, this salmon sits nicely next to a tray of roasted vegetables like asparagus, zucchini, or cherry tomatoes. And honestly, a good loaf of crusty bread for mopping up the extra sauce is never a bad idea.

If you’ve tried this baked salmon with lemon and dill sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Fish Dinner Recipes

Source link

This easy stir fry sauce recipe makes everything taste better! It’s so much better than store-bought and makes the best homemade stir fries!

I’m always disappointed with store-bought sauces, which is why I love this easy stir fry sauce recipe with lots (and lots) of fresh garlic and ginger. The whole family loves it!

Use this savory, slightly sweet, and umami-rich sauce for your favorite Chinese stir-fries. It’s great for chicken, beef, pork, shrimp, tofu, and even veggies! I use it all the time, and particularly love it for our chicken broccoli stir fry and easy veggie stir fry.

Key Ingredients

• Broth or Stock: This is the base of our stir fry sauce. I use chicken broth and vegetable broth interchangeably, so use what you have on hand.
• Soy Sauce: Using both light soy sauce and dark soy sauce gives our sauce the most unbelievable flavor. While using just one or the other is tempting, for really good stir fry sauce, I highly recommend using both. Light soy sauce is saltier, thinner, and more transparent than dark soy sauce, which is less salty and thicker.
• Shaoxing wine, Dry sherry, or Mirin: I prefer Shaoxing wine, a Chinese rice wine often used in Chinese cuisine. It’s the most authentic choice in this recipe. If you don’t have any, dry sherry or mirin are good alternatives (I use mirin for this teriyaki sauce). As a last resort, use rice wine vinegar, but you may need a little sugar to balance it.
• Toasted Sesame Oil: With its nutty, rich flavor, this might be my favorite ingredient in this recipe. I absolutely love it.
• Sugar: It’s essential to balance the saltiness of the soy sauce. Plain white sugar is fine. Brown sugar, maple syrup, and honey also work, but will add a bit of extra flavor.
• White Pepper: I don’t call for it very often, but I love white pepper in this recipe and keep a jar of it in my spice cabinet just for this incredible sauce. It adds a floral, earthy spice to the sauce. If you don’t have any, use black pepper.
• Fresh Garlic and Fresh Ginger: This stir fry sauce uses a lot of garlic and ginger. When you think it looks like too much, don’t hesitate! Using heaps of fresh minced ginger and garlic adds so much flavor to the sauce and to your stir fry.

Find the full recipe with measurements below.

How to Make Homemade Stir Fry Sauce

Tip 1: Dissolve the sugar. To make your sauce, add all the ingredients to a small saucepan. Heat the sauce over low to medium heat, stirring continuously until the sugar fully dissolves. That’s all there is to it! Once the sugar is dissolved, you can use the sauce immediately or store it in an airtight container in the refrigerator for up to five days.

Tip 2: Taste and adjust as needed. Always taste your sauce before using it. If it tastes too salty, add a bit more sweetness with sugar or Shaoxing wine to balance the flavor. Remember, this sauce should be well-seasoned, as it will be the primary flavoring for your stir fry. This is also true for other sauces like our homemade hoisin sauce or this easy teriyaki sauce.

How to Use Stir Fry Sauce

Here’s a simple guide to making a delicious stir fry. I use this method for my chicken broccoli stir fry. Just follow these simple steps:

1. Cook Your Protein: Start by cooking your protein, like chicken, beef, pork, or shrimp, in a bit of high-heat neutral oil in a wok or large skillet over medium-high heat. Once the protein is mostly cooked, remove it from the pan and set it aside.
2. Cook the Heartier Vegetables: Add any hearty vegetables, such as broccoli, onions, mushrooms, or carrots, to the same pan. Cook them until they are almost tender-crisp.
3. Combine and Add the Sauce: Return the protein to the pan. Now, add any quick-cooking vegetables like bok choy, spinach, zucchini, snow peas, or bell peppers. Pour a generous amount of your stir-fry sauce over everything and let it simmer for about 30 seconds to a minute, until it’s heated through.
4. Thicken the Sauce: To make the sauce thicker so it clings to your ingredients, you’ll need a cornstarch slurry. In a separate small bowl, whisk together 1 tablespoon of cornstarch with 3 tablespoons of cold water. While the sauce is simmering in the pan, slowly pour in the cornstarch mixture, stirring constantly. Continue to cook for another minute or two until the sauce thickens and coats all the ingredients.
5. Serving with Noodles: If you plan to add noodles, cook them separately until al dente, then add them along with the sauce in step 3 above. Udon noodles, ramen noodles, soba noodles, chow mein, lo mein, and rice noodles (like the ones we use for homemade pho) are all excellent in stir fries!

Ginger Stir Fry Sauce

• PREP
  10 mins
  
• TOTAL
  10 mins
  

One of the best stir-fry sauce recipes I’ve tried, this sauce has simple ingredients and lots of fresh garlic and ginger, making it really delicious. The flavor is far superior to store-bought stir fry sauce. I love making a double batch and keeping it in a mason jar in my fridge for an easy weeknight stir fry with whatever else I have sitting in the refrigerator.

Makes 1 1/2 cups

Watch Us Make the Recipe

You Will Need

6 garlic cloves, minced

3 tablespoons minced fresh ginger (thumb-size piece of ginger)

1 cup chicken stock or vegetable broth

2 tablespoons dark soy sauce

2 tablespoons light soy sauce

2 tablespoons Shaoxing wine, substitute dry sherry or mirin, see tips

1 tablespoon toasted sesame oil

2 tablespoons sugar

¼ to ½ teaspoon ground white pepper

Directions

1Combine all ingredients in a medium saucepan and place over medium heat. Heat the sauce while stirring until the sugar dissolves. Use straight away or store in an airtight container, refrigerate, and use within 5 days.

Adam and Joanne’s Tips

• Shaoxing wine: A Chinese rice wine often used in Chinese cuisine. It’s the most authentic choice in this recipe, so we highly recommend adding it to your pantry if you can find it. However, if you cannot find it, we have two alternatives: dry sherry and mirin. Mirin is sweeter than Shaoxing wine, so you will likely need to reduce the sugar by 1 tablespoon. One more option is to use rice vinegar. This will make the sauce taste a little different and you may need more sugar.
• Vegan stir fry sauce: As written, this recipe is vegan. However, be sure to use vegan sugar (not all are).
• Gluten-free tips: When shopping for the ingredients listed above (especially the soy sauce), look for gluten-free on the label. If you cannot find gluten-free soy sauce, look for gluten-free tamari, which, unlike soy sauce, is traditionally made without or with very little wheat.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
2 tablespoons
/
Calories
29
/
Total Fat
1.2g
/
Saturated Fat
0.2g
/
Cholesterol
0mg
/
Sodium
339mg
/
Dietary Fiber
0.1g
/
Total Sugars
2.6g
/
Protein
0.5g

AUTHOR:

Joanne Gallagher

Previous Post: The Best Homemade Fajitas
Next Post: Easy Apple Cinnamon Bread

Source link

I Honestly Wake Up In The Morning Thinking About These Chicken Bowls.

Yep, still here, still talking about that air fryer chicken but this time it’s in bowl form and there’s a new sauce in town.

Tonight we had these chicken bowls for dinner, and Bjork smothered his still-warm, juicy, golden chicken strips with that spicy tangy Calabrian chile sauce and declared it the best chicken he’s ever had. And as soon as I open my eyes in the morning, one of my first waking thoughts is: “YES I get to eat that bowl again for lunch today.”

This bowl is like a little symphony – the crunch of the tomato cucumber salad, the thin slips of bitey red onion, the golden crisped air fryer chicken cut into tender little strips, a big pile of perfectly chewy Banza, and a heavy pour of tangy Calabrian chile sauce on top. I am drooling.

If you need to scale it back and make it easier with fewer elements, just go for the chicken with the sauce and the salad. Or the chicken with the sauce and the Banza.

Or, really, just the chicken with the sauce. That Calabrian chile sauce is at the heart of it all.

January is long, but this bowl, for me, has been one of those super happy meals where I’m excited to eat it AND I feel good about the actual nutrition in it. Like, one of those meals that I look forward to and it becomes the highlight of my day. Belly full, tastebuds so exceptionally happy. Hope you like it!

Source link

How to make creamy dill sauce for salmon (or most seafood dishes). This recipe is easy, calls for a short list of ingredients, and lasts in the fridge for a week.

I’ve always been that person who thinks that enough sauce can make just about anything better. We’ve been enjoying this creamy dill sauce recipe over the last week, and we’re obsessed. We created it as a sauce to serve with our salmon patties, but just like our favorite tartar sauce, the serving suggestions go beyond just one recipe for this one (this lemon dill baked salmon or oven baked trout are two that immediately come to mind).

The ingredient list is short and simple, and the only trick to making it the best is to let it sit for 30 minutes so the lemon, dill, and garlic can meld and permeate the creamy sauce.

Key Ingredients

• Sour Cream and Mayonnaise: The base of this sauce is sour cream, with a little mayonnaise for extra flavor. We use this combination of sour cream and mayo for our potato salad dressing and love it. If you’re looking for a yogurt-based sauce, you can substitute the sour cream for plain thick yogurt. I like sticking with a brand that’s less tangy, like Fage or Siggi’s.
• Dill: This is a dill sauce, after all. We call for fresh dill in our recipe below, but you can use dried dill if that’s all you have on hand. When substituting dried dill for fresh, use 1/3 the amount. So, in the recipe below, you will use 1 tablespoon of dried dill instead of the 3 tablespoons of fresh dill we call for.
• Lemon: Fresh lemon is best here. We use both zest and juice to boost the lemon flavor. I love our microplane grater for zesting citrus zest, and I always zest my lemon before slicing and juicing it.
• Garlic Powder: This is my secret ingredient for our homemade ranch dressing, and it works like a charm in this sauce, too.
• Salt and Pepper: We suggest how much salt and pepper to add, but you really want to taste as you go and add enough to make your palate happy! If the sauce does not pop when you taste it, it probably needs a pinch more salt.

Find the full recipe with measurements below.

How to Make Our Favorite Dill Sauce for Salmon

Tip 1: Use a spoon to stir everything together. This sauce is easy! All you need to do is add all of the ingredients to a bowl and stir them together.

Tip 2: Let it rest for 30 minutes. This sauce gets better with time. We highly recommend letting the sauce sit in the fridge for at least 30 minutes before serving. If you don’t believe me, taste it before you place it into the fridge, and then again after it’s rested. It’s completely different, and the lemon and dill will have permeated throughout the whole bowl. Worth it!

Serving Suggestions

Think of this sauce as a stand-in for times you’d see tartar sauce on a plate. It’s lovely with all kinds of seafood dishes. It’s especially good with salmon recipes, but don’t think you are limited to just salmon. Here’s a list of my top recipes to serve with this sauce:

Creamy Dill Sauce for Salmon

• PREP
  35 mins
  
• TOTAL
  35 mins
  

This creamy lemon dill sauce is excellent with fish, especially salmon. When making this, give yourself a head start and stir the sauce ingredients together about 30 minutes before you plan to serve it. This little bit of extra time allows the lemon and dill to really infuse the sauce. I especially love this sauce with our salmon patties, poached salmon, and this lemon dill baked salmon.

Makes 1 cup

You Will Need

¾ cup sour cream (170g)

2 tablespoons mayonnaise (30g)

3 tablespoons chopped fresh dill (12g)

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

½ teaspoon garlic powder

Salt and pepper, to taste

Directions

1In a medium bowl, combine all of the sauce ingredients, stir well, then taste. Stir in a pinch of salt and pepper, then refrigerate for at least 30 minutes to allow the flavors to meld (it gets much better after 30 minutes). Taste, adjust with more salt and pepper, then serve.

Adam and Joanne’s Tips

• Storing: Homemade dill sauce lasts for about a week when stored in an airtight container in the fridge. The fresh lemon and dill start to fade after that, so we recommend enjoying it within the week. Our family loves it, so we often make a double batch to have it on hand!
• Substituting yogurt: You can use plain thick yogurt as a substitute for the sour cream. When using yogurt for this sauce, I prefer a less tangy option like Siggi’s. Taste the sauce before serving to see if it needs a bit more salt.
• The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
About 2 tablespoons
/
Calories
70
/
Total Fat
6.8g
/
Saturated Fat
2.6g
/
Cholesterol
14.2mg
/
Sodium
103.8mg
/
Carbohydrate
2g
/
Dietary Fiber
0.2g
/
Total Sugars
0.8g
/
Protein
0.8g

AUTHOR:

Joanne Gallagher

Previous Post: Honey Mustard Chicken
Next Post: Easy Salmon Patties

Source link