Globally-Inspired Cuisine Archives - SueBee Homemaker

Honey Sriracha Shrimp Bowls

Sue Ringsdorf — Thu, 03 Sep 2026 11:00:00 +0000

Easy Honey Sriracha Shrimp Bowls combine tender shrimp with a sweet and spicy marinade. This meal is quick, easy, and perfect for a weeknight meal full of protein and vibrant veggies!

Easy Shrimp Bowls

Over the years, we’ve enjoyed countless bowl variations — from beef and chicken to pork and seafood. They’re our favorite way to mix and match flavors depending on our mood that day. I also love that the shrimp can be grilled either indoors or outdoors, making these bowls as versatile as they are delicious.

The other great thing about this recipe is that you can use a variety of roasted veggies and either white or brown rice. Customization is a really great thing!

We also love the flavors in our Honey Sriracha Chicken Kabobs.

Reasons to love this recipe:

Perfect Sweet & Spicy Balance – Honey tames the heat of sriracha for an irresistible flavor.
Quick & Easy – With a little bit of advance prep, this meal can be on your table fast.
Healthy & Protein-Packed – Shrimp provides lean protein, and you can load the bowls with veggies.
One-Bowl Meal – Combines protein, carbs, and veggies for a complete, minimal-cleanup dinner.

Ingredients needed for Honey Sriracha Shrimp Bowls:

I keep most of these items either stocked in my pantry or freezer. The only fresh ingredient is the veggies, but you could also use frozen in a pinch.

Shrimp – You’ll need two pounds of shrimp, peeled, deveined, and tails removed.
Honey – This sweetener balances out the spicy sriracha sauce.
Sriracha – Spicy on its own, but with the honey, it makes a great marinade.
Vinegar – Just a couple of splashes of rice vinegar.
Seasoning – I used a pinch of salt and pepper (and a pinch of red pepper flakes for EXTRA heat), but you could try other seasonings as well.
Veggies – I love roasted broccoli with these bowls, but feel free to use anything you have on hand.
Rice – We use white rice but brown rice would be excellent too.

How to make Honey Sriracha Shrimp Bowls:

Step 1
Prep shrimp. Peel, devein, and remove the tails from the shrimp. You can also buy the shrimp prepped, if desired.

Step 2
Marinate shrimp. Combine the honey, sriracha sauce, rice vinegar, and seasonings. Mix well, reserve about 1/4 cup for serving, and pour remainder over shrimp. Let shrimp marinate for about 30 minutes.

Step 3
Cook shrimp. Heat a cast iron skillet over medium-high heat. Add a little oil, and then some of the shrimp. Don’t crowd the pan. The shrimp should cook in just a few minutes. Be careful to avoid over-cooking. When it turns pink, it’s done. Cooking the shrimp may take several batches, depending on the size of your skillet.

Step 4
Cook veggies and rice. Meanwhile, roast veggies of your choice with some olive oil, salt and pepper. Cook rice according to package directions.

Step 5
Serve. Serve the grilled honey sriracha shrimp over roasted veggies and rice. Add the reserved honey sriracha sauce.

Store leftovers in an airtight container in your refrigerator for 3-4 days. Reheat on low to keep the shrimp tender.

Recipe FAQs:

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to ensure they sear nicely.

How spicy is this dish?

The sriracha adds a mild to medium heat, but you can adjust it by using less sriracha or more honey to balance it.

Can I make this ahead of time?

You can prep the sauce and chop the veggies ahead, but it’s best to cook the shrimp fresh for maximum flavor and texture.

What should I serve with these bowls?

They’re great over rice, quinoa, or cauliflower rice, with any veggies you like — steamed, roasted, or sautéed.

Other Delicious Shrimp Recipes:

Shrimp are our go-to protein. We love the flavor and the simplicity of this quick protein.

Kitchen Tools Used: (affiliate links)

Cast Iron Skillet – This is my go-to pan in my kitchen, and great for sautéing the shrimp.
Baking Sheet – Used to roast the broccoli.
Instant Pot – I use my instant pot to make rice. Perfect every time.

xoxo ~Sue

Honey Sriracha Shrimp Bowls Recipe

Easy Honey Sriracha Shrimp Bowls combine tender shrimp with a sweet and spicy marinade. This meal is quick, easy, and perfect for a weeknight meal full of protein and vibrant veggies!

Course Main Course

Cuisine American

Keyword honey sriracha shrimp, honey sriracha shrimp bowls

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 630kcal

Author Sue Ringsdorf

Ingredients

For the shrimp:

2 pounds raw shrimp – peeled and deveined
1/3 cup honey
1/4 cup Sriracha sauce
2 Tablespoons rice vinegar
kosher salt and freshly ground black pepper – to taste

Other ingredients:

2 pounds broccoli florets
1-2 Tablespoons olive oil
kosher salt and freshly ground black pepper – to taste
4 cups prepared white rice

Instructions

Prep shrimp. Peel, devein, and remove the tails from the shrimp. You can also buy the shrimp prepped, if desired.
Marinate shrimp. Combine the honey, sriracha sauce, rice vinegar, and seasonings. Mix well, reserve about 1/4 cup for serving, and pour remainder over shrimp. Let shrimp marinate for about 30 minutes.
Cook shrimp. Heat a cast iron skillet over medium-high heat. Add a little oil, and then some of the shrimp. Don’t crowd the pan. The shrimp should cook in just a few minutes. Be careful to avoid over-cooking. When it turns pink, it’s done. Cooking the shrimp may take several batches, depending on the size of your skillet.
Cook veggies and rice. Meanwhile, roast veggies of your choice with some olive oil, salt and pepper. Cook rice according to package directions.
Serve. Serve the grilled honey sriracha shrimp over roasted veggies and rice. Add a bit of the reserved marinade, if desired.

Notes

Store leftovers in an airtight container in your refrigerator for 3-4 days.

Nutrition

Chile Relleno Casserole

Sue Ringsdorf — Sun, 30 Aug 2026 11:00:00 +0000

This Chile Relleno Casserole delivers all the bold, cheesy flavors of a classic chile relleno without the fuss – just layer, bake, and dinner is done. A simple and satisfying Tex-Mex dish the whole family will love!

Deconstructed Chile Rellenos

For those of you who aren’t familiar, chile rellenos are a beloved Mexican comfort food that I absolutely love! Traditionally they are made with roasted poblano peppers stuffed with gooey melted cheese, coated in a light and fluffy egg batter, and fried until perfectly golden.

While I have enjoyed them countless times at our favorite local Tex-Mex spots, I have never actually made them at home – until now. And this deconstructed casserole version? All the incredible flavor with a fraction of the effort!

Why This Recipe Works:

Roasted poblano peppers – charring and peeling the poblanos adds a deep, smoky flavor that is the heart and soul of this dish and takes it to a whole new level
Double the cheese – Monterey jack and sharp cheddar melt together into the most incredibly gooey, rich, and satisfying cheesy layer
Perfectly seasoned egg custard – smoked paprika, garlic powder, and onion powder give the egg and milk mixture a beautiful depth of flavor that ties everything together
All the flavor, none of the fuss – all the bold, classic chile relleno taste you love without the tedious process of individually stuffing and frying each pepper

What You’ll Need:

poblano peppers
cheese – a combo of monterey jack and sharp cheddar cheese
large eggs
whole milk
all-purpose flour
seasonings – salt, pepper, smoked paprika, garlic powder, onion powder

How to make Chile Relleno Casserole:

Step 1
Broil peppers. Position your oven rack directly beneath the broiler and preheat it on high. Place the poblano peppers on a foil-lined baking sheet and broil for about 5 minutes per side, until the skin is deeply charred and blistered all over. This is where all that incredible smoky flavor comes from!

Step 2
Remove skins. Carefully remove pan from oven and cover with aluminum foil to trap the heat, making it easier to remove skins. After about five minutes, remove foil and use your fingers to remove the charred skins form the peppers. Discard skins.

Step 3
Remove stems and seeds. Then use a knife to make a vertical cut down the middle of the peppers. Remove stems and seeds and discard.

Step 4
Shred cheese. Use a box cheese grater to freshly shred the cheese.

Step 5
Combine egg mixture. In a mixing bowl, combine the eggs, milk, flour, and seasonings. Use a whisk to mix well.

Step 6
Layer ingredients. Add some baking spray to the bottom of a 9×9 casserole dish. Add three of the poblano peppers to the dish, followed by half of the cheese. Repeat another layer of peppers and cheese. Then add the egg mixture to the top of these layers.

Step 7
Bake casserole. Preheat oven to 350 degrees. Bake casserole for about 45-50 minutes, or until casserole is fluffy and and eggs are set. Remove dish and rest for 15 minutes.

Step 8
Serve. Serve chile relleno casserole with chopped cilantro and a salsa of your choice.

Store leftover casserole in an airtight container in the refrigerator for up to four days. Reheat in microwave.

Recipe FAQs:

What are poblano peppers and how spicy are they?

Poblano peppers are a mild to medium Mexican chile pepper with a rich, earthy flavor. On the heat scale they are relatively mild – much less spicy than a jalapeño – with just enough warmth to give the dish a little kick without being overwhelming. Roasting them deepens their flavor significantly and adds a beautiful smokiness!

Why do I need to roast and peel the poblano peppers?

Roasting the peppers until the skin is charred and blistered is the most important step in this recipe – it adds an incredible smoky, deep flavor that is the heart of a great chile relleno. The charred skin also needs to be peeled off before using since it becomes tough and papery when baked. Don’t skip this step!

How do I peel the poblano peppers after roasting?

Place the charred peppers in a zip-lock bag or cover them with aluminum foil or plastic wrap for about 10-15 minutes – the steam loosens the skin and makes it incredibly easy to peel off. Then simply rub the skin off with your fingers or a paper towel. Don’t rinse them under water as this washes away all that incredible smoky flavor!

Can I use a different cheese?

Yes, of course! Pepper jack adds a nice kick, queso blanco is a more authentic Mexican option, and Colby jack melts beautifully. The combination of Monterey jack and sharp cheddar is our favorite for the perfect balance of meltiness and bold flavor!

Can I make this casserole ahead of time?

Yes, assemble the casserole the night before, cover tightly, and refrigerate until ready to bake. Just add about 10 extra minutes to the baking time since it will be going in cold from the refrigerator.

Can I add meat to this casserole?

Yes, you could add seasoned ground beef, chorizo, or shredded chicken all make delicious additions. Simply cook the meat first and layer it in with the peppers and cheese before adding the egg mixture.

How do I know when the casserole is done?

The casserole is done when the egg custard is fully set and no longer jiggles in the center, and the top is beautifully golden brown. Let it rest for 10-15 minutes before slicing for the cleanest cuts!

Other Delicious Mexican Recipes:

We love our Tex-Mex! Here are some other delicious recipes to make next.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chile Relleno Casserole Recipe

This Chile Relleno Casserole delivers all the bold, cheesy flavors of a classic chile relleno without the fuss – just layer, bake, and dinner is done. A simple and satisfying Tex-Mex dish the whole family will love!

Course Main Dish

Cuisine Mexican

Keyword chile relleno casserole

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 446kcal

Author Sue Ringsdorf

Ingredients

6 medium poblano peppers
8 oz. Monterey jack cheese
8 oz. sharp cheddar cheese
6 large eggs – beaten
1 ½ cup whole milk
1/4 cup all-purpose flour
kosher salt and freshly ground black pepper – to taste
1/2 teaspoon EACH smoked paprika, garlic powder, onion powder

Instructions

Broil peppers. Position your oven rack directly beneath the broiler and preheat it on high. Place the poblano peppers on a foil-lined baking sheet and broil for about 5 minutes per side, until the skin is deeply charred and blistered all over. This is where all that incredible smoky flavor comes from!
Remove skins. Carefully remove pan from oven and cover with aluminum foil to trap the heat, making it easier to remove skins. After about five minutes, remove foil and use your fingers to remove the charred skins form the peppers. Discard skins.
Remove stems and seeds. Then use a knife to make a vertical cut down the middle of the peppers. Remove stems and seeds and discard.
Shred cheese. Use a box cheese grater to freshly shred the cheese.
Combine egg mixture. In a mixing bowl, combine the eggs, milk, flour, and seasonings. Use a whisk to mix well.
Layer ingredients. Add some baking spray to the bottom of a 9×9 casserole dish. Add three of the poblano peppers to the dish, followed by half of the cheese. Repeat another layer of peppers and cheese. Then add the egg mixture to the top of these layers.
Bake casserole. Preheat oven to 350 degrees. Bake casserole for about 45-50 minutes, or until casserole is fluffy and and eggs are set. Remove dish and rest for 15 minutes.
Serve. Serve chile relleno casserole with chopped cilantro and a salsa of your choice.

Notes

Roasting the peppers until the skin is charred and blistered is the most important step in this recipe – it adds an incredible smoky, deep flavor that is the heart of a great chile relleno. The charred skin also needs to be peeled off before using since it becomes tough and papery when baked. Don’t skip this step!
Store leftover casserole in an airtight container in the refrigerator for up to four days. Reheat in microwave.

Nutrition

Smoked Baby Back Ribs

Sue Ringsdorf — Mon, 10 Aug 2026 11:00:00 +0000

These Smoked Baby Back Ribs are fall-off-the-bone tender, seasoned with a bold homemade BBQ rub, and finished with your favorite sauce for the most incredible sticky, caramelized glaze. Fire up the smoker and get ready for the best ribs you have ever made right in your own backyard!

Smoked Ribs Recipe

Summertime and smoked ribs just go hand in hand – and this recipe is proof that you don’t have to be a pitmaster to make them incredible! I have been craving something smoky and deeply satisfying, and these baby back ribs delivered in every way. Whether you’re a seasoned griller or just getting started with your smoker, this recipe is simple, straightforward, and absolutely foolproof!

I’ll be honest – I needed to call in an expert before tackling this one. My son Josh is the true grill master in our family, and I am constantly impressed by the incredible meals he puts together for his little family. He graciously talked me through the process and I am so glad he did, because these ribs turned out absolutely incredible!

Why This Recipe Works:

Simple ingredients – a handful of pantry spices create an incredible homemade BBQ rub, and your favorite store-bought sauce does the rest. No complicated techniques or hard to find ingredients required!
Mostly hands-off – once the ribs are on the smoker, the hard work is done! Just let the low and slow magic happen while you relax and enjoy the backyard.
Great for summer entertaining – there is nothing that brings people together quite like a rack of perfectly smoked ribs. Guaranteed to make you the star of every summer gathering!
Full of smoky flavor – the combination of the homemade dry rub and hours on the smoker creates a depth of flavor that is absolutely unmatched. Rich, smoky, and completely irresistible!

What You’ll Need:

baby back ribs – we used pork ribs for this recipe but beef ribs would be excellent too
mustard – you can use either whole grain mustard or yellow mustard to coat the ribs
bbq dry rub – a combo of brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper
your favorite bbq sauce – choose your favorite sauce or try our homemade barbecue sauce recipe

How to make Smoked Baby Back Ribs:

Step 1
Remove membrane (the thin layer of skin or connective tissue on the bone side of the ribs) from the ribs. To remove the membrane, slide a butter knife under it, grab it with a paper towel for grip, and peel it off in one clean pull. Use paper towel to pat dry.

Step 2
Add mustard. Spread a liberal amount of the mustard on both sides of the ribs, using your hands to get into all the crevices.

Step 3
Make the bbq spice rub. To a mixing bowl, combine the spice rub – brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix well.

Step 4
Add the rub to the ribs. Then spread the spice rub over all parts of the ribs, massaging it in all parts of the ribs with your hands.

NOTE: I like to season the ribs ahead of time, cover with foil, and stick in the refrigerator until ready to cook. If you do this, make sure you set the ribs out for about 45 minutes so the meat isn’t super cold when it hits the grill!

Step 5
Prepare smoker. Light an outdoor grill or smoker to between 225-250 degrees F. Add your favorite wood chips to the grill.

If using a pellet grill, fill with your preferred wood pellets — the grill will already be set up for indirect heat.
If using a charcoal grill like a Big Green Egg (our preferred method), fill with lump charcoal and add a few wood chunks directly to the coals for smoke flavor. Install the convEGGtor/plate setter legs up, then place the cooking grate on top. Let the temperature stabilize at 225-250°F for 15-20 minutes before adding the ribs.
If using a standard charcoal grill, arrange the hot coals on one side and place the ribs on the opposite side away from direct heat. Add a handful of soaked wood chips on top of the coals for smoke flavor. Cover and cook with the lid closed to maintain indirect heat.

Step 6
Place the ribs on the preheated grill or smoker, close the lid, and let the low and slow magic happen! Cook until the meat is tender and has pulled back from the ends of the bones – most baby back ribs reach perfect tenderness at an internal temperature of 195-205°F.

NOTE: Our smoked ribs cook low and slow on the Big Green Egg at 225°F for about 3-4 hours – though keep in mind that cook times can vary depending on the size of your rack and your specific grill. Patience is everything with ribs, and trust us, the wait is absolutely worth it!

Step 7
Add barbecue sauce. During the last 20-30 minutes of cooking, brush on your favorite barbecue sauce and let it caramelize into the most incredible sticky, glossy glaze. Just don’t add sauce too early – the sugars in barbecue sauce can burn quickly, especially if your grill is running hot.

Step 8
Serve ribs. Serve ribs with your choice of sides. We love a combo of tangy coleslaw, cowboy baked beans, and our skillet cornbread!

Sides to serve with smoked baby back ribs:

The following sides go perfectly with summertime grilling!

Recipe FAQs:

Should I remove the membrane from the back of the ribs?

Absolutely – don’t skip this step! The membrane is tough and chewy and prevents the rub and smoke from fully penetrating the meat. Simply slide a butter knife under it, grab it with a paper towel for grip, and peel it off in one clean pull.

What type of wood is best for smoking baby back ribs?

Fruit woods like apple or cherry are classic choices for ribs – they produce a mild, slightly sweet smoke that complements pork beautifully without overpowering it. Hickory or mesquite are more great options if you prefer a bolder, more intense smoky flavor.

What temperature should I smoke baby back ribs at?

Low and slow is the key! Smoke your ribs at 225-250°F for the most tender, fall-off-the-bone results. Higher temperatures will dry them out, so patience is everything with ribs!

When should I apply the BBQ sauce?

Apply the sauce during the last 20-30 minutes of cooking so it caramelizes beautifully without burning. Brush it on in layers for the most incredible sticky, glossy glaze!

How do I know when the ribs are done?

The meat should shrink back from the ends of the bones by about ¼ to ½ inch (6–12 mm). This is a helpful clue but shouldn’t be the only factor you use. The internal temperature of the meat should reach 195-203°F for perfectly tender ribs. Make sure you test in several places.

Other Delicous Smoked Meats:

Looking for more meats to add to the smoker? Try one of these next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Smoked Baby Back Ribs

These Smoked Baby Back Ribs are fall-off-the-bone tender, seasoned with a bold homemade BBQ rub, and finished with your favorite sauce for the most incredible sticky, caramelized glaze. Fire up the smoker and get ready for the best ribs you have ever made right in your own backyard!

Course Grilling, Main Dish

Cuisine American

Keyword smoked baby back ribs

Prep Time 30

Cook Time 4

Total Time 4 30

Servings servings

Calories 480kcal

Author Sue Ringsdorf

Ingredients

BBQ Dry Rub:

1/4 cup brown sugar
2 Tablespoons kosher salt
1 Tablespoon black pepper
1 Tablespoon smoked paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne pepper

Baby Back Ribs:

2 racks baby back ribs
4 Tablespoons whole grain mustard
your favorite BBQ sauce

Instructions

Remove membrane (the thin layer of skin or connective tissue on the bone side of the ribs) from the ribs. To remove the membrane, slide a butter knife under it, grab it with a paper towel for grip, and peel it off in one clean pull. Use paper towel to pat dry.
2 racks baby back ribs
Add mustard. Spread a liberal amount of the mustard on both sides of the ribs, using your hands to get into all the crevices.
4 Tablespoons whole grain mustard
Make the bbq spice rub. To a mixing bowl, combine the spice rub – brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
1/4 cup brown sugar, 2 Tablespoons kosher salt, 1 Tablespoon black pepper, 1 Tablespoon smoked paprika, 1 Tablespoon garlic powder, 1 Tablespoon onion powder, 1 teaspoon cayenne pepper
Add the rub to the ribs. Then spread the spice rub over all parts of the ribs, massaging it in all parts of the ribs with your hands.
NOTE: I like to season the ribs ahead of time, cover with foil, and stick in the refrigerator until ready to cook. If you do this, make sure you set the ribs out for about 45 minutes so the meat isn't super cold when it hits the grill!
Prepare smoker. Light an outdoor grill or smoker to between 225-250 degrees F. Add your favorite wood chips to the grill.
*If using a pellet grill, fill with your preferred wood pellets – the grill will already be set up for indirect heat.
*If using a charcoal grill like a Big Green Egg (our preferred method), fill with lump charcoal and add a few wood chunks directly to the coals for smoke flavor. Install the convEGGtor/plate setter legs up, then place the cooking grate on top. Let the temperature stabilize at 225-250°F for 15-20 minutes before adding the ribs.
*If using a standard charcoal grill, arrange the hot coals on one side and place the ribs on the opposite side away from direct heat. Add a handful of soaked wood chips on top of the coals for smoke flavor. Cover and cook with the lid closed to maintain indirect heat.
Place the ribs on the preheated grill or smoker, close the lid, and let the low and slow magic happen! Cook until the meat is tender and has pulled back from the ends of the bones – most baby back ribs reach perfect tenderness at an internal temperature of 195-205°F.
NOTE: Our smoked ribs cook low and slow on the Big Green Egg at 225°F for about 3-4 hours – though keep in mind that cook times can vary depending on the size of your rack and your specific grill. Patience is everything with ribs, and trust us, the wait is absolutely worth it!
Add barbecue sauce. During the last 20-30 minutes of cooking, brush on your favorite barbecue sauce and let it caramelize into the most incredible sticky, glossy glaze. Just don’t add sauce too early – the sugars in barbecue sauce can burn quickly, especially if your grill is running hot.
your favorite BBQ sauce
Serve ribs. Serve ribs with your choice of sides. We love a combo of tangy coleslaw, cowboy baked beans, and our skillet cornbread!

Notes

Fruit woods like apple or cherry are classic choices for ribs – they produce a mild, slightly sweet smoke that complements pork beautifully without overpowering it. Hickory is another great option if you prefer a bolder, more intense smoky flavor.
Smoke your ribs at 225-250°F for the most tender, fall-off-the-bone results. Higher temperatures will dry them out, so patience is everything with ribs!
Apply the sauce during the last 20-30 minutes of cooking so it caramelizes beautifully without burning. Brush it on in layers for the most incredible sticky, glossy glaze!

Nutrition

Taco Crunch Wraps

Sue Ringsdorf — Thu, 06 Aug 2026 11:00:00 +0000

These Taco Crunch Wraps are loaded with seasoned ground beef, melty cheese, fresh toppings, and crispy Tostito chips all wrapped up in a perfectly golden, toasted tortilla. This copycat recipe is a fun and satisfying weeknight dinner that the whole family will absolutely love – better than anything you’ll find at a drive-through!

Homemade Crunchwrap Supreme

We are absolutely obsessed with these Taco Crunch Wraps – and honestly, where were these when my kids were little?! Getting small children to eat a taco without it ending in complete chaos is basically an Olympic sport.

The beauty of wrapping everything up in a tortilla and giving it a quick sear in the pan is that it stays together, it’s easy to hold, and every single bite has the perfect combination of fillings. And let’s be honest – big people are just as messy as little ones! I am making tacos this way from now until forever and I am not looking back!

Why This Recipe Works:

SIMPLE – This recipe uses very simple ingredients that you would use in most taco recipes. You can easily find them in your local grocery store.
LESS MESS – These homemade Crunchwraps make it way easier to devour tacos while keeping the good stuff inside (and not all over your plate).
DELICIOUS – The best part of using this supreme recipe is the taste! Better than the fast food version? Heck yes!
EASY TO ADAPT – Whether or not you have picky eaters or adventurous ones, these are easy to adapt to individual taste buds. See below for some ideas for variations.

Other Tex-Mex Recipes:

We’re always in the mood for Tex-Mex. Here are a few other ideas for you to try next!

What You’ll Need:

Ground Turkey – I use a 93% lean.
Onion and Jalapeños – These fresh veggies go into the ground meat.
DIY taco seasoning (or use the store-bought taco seasoning mix for a shortcut)
Flour Tortillas – You’ll need large burrito size flour tortillas and small flour tortilla for each crunch wrap.
Cheese – We like sharp cheddar cheese slices.
Chips – Use round tortilla chips – not ones with sharp edges that would puncture the tortillas.
Roma tomatoes and lettuce – Fresh ingredients make the best topping for tacos.
Oil – Use any version of oil you prefer – olive oil, avocado oil, vegetable oil, or cooking spray.

Step 1
Make the taco meat. In a stock pot or skillet, add a drizzle of olive oil over medium-high heat. Then add the ground turkey, onions, and jalapeños – and sauté until the meat is cooked through, about 15 minutes. Add the taco seasoning and cook for a few more minutes.

Step 2
Prep tortillas. Warm the tortillas in the microwave to make them pliable and easy to fold, then lightly brush both sides with a little water just before assembling — this helps the tortilla seal and get perfectly golden and crispy when it hits the pan.

Step 3
Add toppings. Place large tortillas on a flat surface. Lay slices of cheese in the center of each tortilla. Then spoon 1/4 of the meat on top of the cheese, followed by 5-6 bite-sized Tostitos. Then add the Roma tomato slices and some shredded lettuce.

Step 4
Assemble crunch wraps. Add the small tortilla on top of the pile of toppings, and then fold the sides of the tortilla around the middle, folding it around as you go. It can be a little tricky to fold the large tortilla, but the goal is to make it tight so that the toppings stay inside the wrap.

Step 5
Flip wraps. After assembly, flip each crunch wrap over – folded side down – to keep it wrapped tightly.

Step 6
Brown the wraps. Heat a cast iron skillet over medium heat and add a drizzle of olive oil. Then place a crunch wrap (or two, if you are using an extra large skillet) inside the pan, folded side down. Be careful to keep it tightly wrapped as you place them in the pan.

Cook each wrap until golden brown before flipping it to cook the other side. Add more oil as needed to brown all sides.

Step 7
Serve. Serve taco crunch wraps with your choice of toppings. See below for choices.

Toppings to Serve with Taco Crunch Wraps:

These are all delicious toppings for these crunch wraps.

Chipotle Ranch Dressing (our personal favorite)
Avocado Crema
Grilled Salsa
Cilantro Lime Crema
Easy Pico de Gallo Recipe

What to serve with Taco Crunch Wraps:

Need a side or two to go with our crunch wraps? Try one of the following!

Recipe Variations:

Use ground beef instead of ground turkey. You could even go for flank steak or sirloin steak.
Add some refried beans or black beans as another layer.
Use a crispy tostada shell instead of the tortilla chips.
Try making these in the air fryer. Make sure you spray the inside of the air fryer basket with oil first and cook until crunchy.

Expert Tips:

Be sure to warm the tortillas in the microwave so that they are soft and pliable to fold. Adding some water to them also helps to avoid cracking.
Stick with round Tostitos — the ones with sharp points can tear right through the tortilla when you’re folding and pressing the wrap!
Don’t over-fill the tortilla so you can get everything tucked inside.
The beauty of a crunch wrap is that the possibilities are truly endless! Chicken, steak, rice, beans, sweet potatoes, quinoa — if you can dream it up, you can wrap it up!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Easy Taco Crunch Wraps

These Taco Crunch Wraps are loaded with seasoned ground beef, melty cheese, fresh toppings, and crispy Tostito chips all wrapped up in a perfectly golden, toasted tortilla. This copycat recipe is a fun and satisfying weeknight dinner that the whole family will absolutely love – better than anything you'll find at a drive-through!

Course Main Dish

Cuisine Mexican

Keyword crunch wraps, taco bell crunchwrap supreme, taco crunch wraps

Prep Time 40

Cook Time 15

Total Time 55

Servings crunch wraps

Calories 607kcal

Author Sue Ringsdorf

Ingredients

Taco Meat Ingredients:

1 Tablespoon olive oil
1 pound ground turkey
1/2 medium yellow onion – diced
1/2 large jalapeno – diced
1.5 Tablespoons taco seasoning – my homemade version

Remaining crunch wrap ingredients:

2-3 Tablespoons olive oil – to saute wraps
4 large flour tortillas – we like carb-balance tortillas
4 small flour tortillas
4 oz. sharp cheddar cheese – sliced thin
20 Tostito chips
2 medium Roma tomatoes – quartered
1 1/3 cup iceberg lettuce – shredded
your choice of toppings – listed below

Instructions

Make the taco meat. In a stock pot or skillet, add a drizzle of olive oil over medium-high heat. Then add the ground turkey, onions, and jalapeños – and sauté until the meat is cooked through, about 15 minutes. Add the taco seasoning and cook for a few more minutes.
1 Tablespoon olive oil, 1 pound ground turkey, 1/2 medium yellow onion, 1/2 large jalapeno, 1.5 Tablespoons taco seasoning
Prep tortillas. Warm the tortillas in the microwave to make them pliable and easy to fold, then lightly brush both sides with a little water just before assembling — this helps the tortilla seal and get perfectly golden and crispy when it hits the pan.
Add toppings. Place large tortillas on a flat surface. Lay slices of cheese in the center of each tortilla. Then spoon 1/4 of the meat on top of the cheese, followed by 5-6 bite-sized Tostitos. Then add the Roma tomato slices and some shredded lettuce.
4 large flour tortillas, 4 oz. sharp cheddar cheese, 20 Tostito chips, 2 medium Roma tomatoes, 1 1/3 cup iceberg lettuce
Assemble crunch wraps. Add the small tortilla on top of the pile of toppings, and then fold the sides of the tortilla around the middle, folding it around as you go. It can be a little tricky to fold the large tortilla, but the goal is to make it tight so that the toppings stay inside the wrap.
4 small flour tortillas
Flip wraps. After assembly, flip each crunch wrap over – folded side down – to keep it wrapped tightly.
Brown the wraps. Heat a cast iron skillet over medium heat and add a drizzle of olive oil. Then place a crunch wrap (or two, if you are using an extra large skillet) inside the pan, folded side down. Be careful to keep it tightly wrapped as you place them in the pan.
Cook each wrap until golden brown before flipping it to cook the other side. Add more oil as needed to brown all sides.
2-3 Tablespoons olive oil
Cook each wrap to golden brown before flipping it to cook the other side of the wrap. Add more oil as needed to brown all sides.
Pro-Tip: Hold the wrap up with a paper towel to cook on the edges, if desired.
Serve. Serve taco crunch wraps with your choice of toppings. See below for choices.
your choice of toppings

Notes

Delicious Toppings:

Chipotle Ranch Dressing (our personal favorite)
Avocado Crema
Grilled Salsa
Cilantro Lime Crema
Easy Pico de Gallo Recipe
mashed avocado

More Tips and Tricks on the blog post!

Nutrition

Panko Crusted Chicken Cutlets

Sue Ringsdorf — Mon, 03 Aug 2026 11:00:00 +0000

These Panko Crusted Chicken Cutlets are perfectly golden and crispy on the outside, and juicy and tender on the inside. Ready in under 45 minutes with just a handful of simple ingredients, this is one of those recipes you’ll find yourself making on repeat!

Crispy Chicken Cutlets

Chicken is an absolute staple in our house and I always keep both breasts and thighs stocked in the freezer – because you just never know when you need a quick, delicious meal! I am always on the lookout for simple, healthier weeknight recipes like this one that come together fast without sacrificing any flavor.

No secret here – I am absolutely obsessed with arugula! Serve these cutlets alongside our simple arugula salad for the perfect fresh and light pairing.

Why This Recipe Works:

Panko and parmesan coating – the combination of crispy Panko breadcrumbs and freshly shredded parmesan creates an golden, flavorful crust in every bite
Perfectly seasoned – garlic powder, onion powder, and smoked paprika add bold, delicious flavor from the inside out
Avocado oil – a healthier, high smoke point oil that delivers a beautiful golden sear without the heaviness
Complete and balanced meal – the peppery freshness of a simple arugula salad is the perfect complement to the crispy cutlets

What You’ll Need:

chicken breasts
large eggs
Panko breadcrumbs
parmesan cheese
seasonings – salt, pepper, garlic powder, onion powder, smoked paprika
avocado oil

How to make Panko Crusted Chicken Cutlets:

Step 1
Prep chicken. Use a sharp knife to butterfly the chicken breasts and slice each breast in two pieces.

Step 2
Prep the dipping mixtures. In one shallow dish, whisk the eggs. In the other dish, combine breadcrumbs, parmesan cheese, and seasonings (salt, pepper, garlic powder, onion powder, and smoked paprika).

Step 3
Prep the chicken cutlets. Dip each cutlet into the egg mixture and then the bread crumb mixture. Then place each one on a baking sheet or cutting board.

Step 4
Lightly fry the cutlets. Heat a large cast iron skillet over medium-high heat. When hot, add 2-3 tablespoons of avocado oil and 2-3 cutlets (depending on the size). Do not crowd the skillet.

Cook cutlets for about three minutes on one side, then flip and continue cooking until done, about 2-3 more minutes. Chicken should register 160 degrees F on a digital thermometer, allowing for a few degrees of carry-over cooking.

Continue cooking in batches until all cutlets are done.

Step 5
Serve. Serve Panko crusted chicken cutlets with a simple arugula salad.

Store leftovers in an airtight container in your refrigerator for 3-4 days. Reheat in skillet or an air fryer for best results.

Recipe FAQs:

Why is Panko better than regular breadcrumbs for chicken cutlets?

Panko breadcrumbs are larger and lighter, creating a much crispier, more delicate crust that stays light instead of heavy and greasy.

How do I get the coating to stick to the chicken?

The egg wash is the key! Make sure each cutlet is fully coated in egg before pressing firmly into the Panko mixture. Let them rest a few minutes before cooking for the best results.

How thin should I slice the chicken breasts?

Aim for about ¼ inch thick for even cooking and the best ratio of crispy coating to juicy chicken. A meat mallet works great for pounding them to an even thickness.

What is the best oil to use for pan frying?

Avocado oil is ideal because of its high smoke point and neutral flavor. Canola oil could be substituted if needed.

How do I keep the cutlets crispy after cooking?

Place cooked cutlets on a wire rack instead of paper towels. This allows air to circulate and prevents soggy bottoms!

Can I make these ahead of time?

Bread the cutlets and refrigerate for up to a few hours before cooking – just wait to pan fry until you’re ready to serve!

Other Simple Chicken Recipes:

Chicken is our go-to protein. Try these recipes next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Panko Crusted Chicken Cutlets

These Panko Crusted Chicken Cutlets are perfectly golden and crispy on the outside, and juicy and tender on the inside. Ready in under 45 minutes with just a handful of simple ingredients, this is one of those recipes you'll find yourself making on repeat!

Course Main Dish

Cuisine American

Keyword panko crusted chicken cutlets

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 365kcal

Author Sue Ringsdorf

Ingredients

1 ½ pounds boneless, chicken breasts (3 medium-sized breasts) – sliced thin
2 large eggs
1 cup Panko breadcrumbs
1/3 cup parmesan cheese – freshly shredded
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
kosher salt and freshly ground black pepper – to taste
1/4 cup avocado oil

Instructions

Prep chicken. Use a sharp knife to butterfly the chicken breasts and slice each breast in two pieces.
Prep the dipping mixtures. In one shallow dish, whisk the eggs. In the other dish, combine breadcrumbs, parmesan cheese, and seasonings (salt, pepper, garlic powder, onion powder, and smoked paprika).
Prep the chicken cutlets. Dip each cutlet into the egg mixture and then the bread crumb mixture. Then place each one on a baking sheet or cutting board.
Lightly fry the cutlets. Heat a large cast iron skillet over medium-high heat. When hot, add 2-3 tablespoons of avocado oil and 2-3 cutlets (depending on the size). Do not crowd the skillet.
Cook cutlets for about three minutes on one side, then flip and continue cooking until done, about 2-3 more minutes. Chicken should register 160 degrees F on a digital thermometer, allowing for a few degrees of carry-over cooking.
Continue cooking in batches until all cutlets are done.
Serve. Serve Panko crusted chicken cutlets with a simple arugula salad.

Notes

To make these ahead of time: Bread the cutlets and refrigerate for up to a few hours before cooking – just wait to pan fry until you’re ready to serve!
Store leftovers in an airtight container in your refrigerator for 3-4 days. Reheat in skillet or an air fryer for best results.
For the arugula salad, combine arugula, cherry tomatoes, pickled onions, parmesan cheese, and a light dressing of olive oil and white wine vinegar (plus salt and pepper).

Nutrition

Carne Asada Bowls

Sue Ringsdorf — Thu, 23 Jul 2026 11:00:00 +0000

These Carne Asada Bowls are packed with juicy, marinated grilled steak, fresh toppings, and bold, zesty flavors in every bite. Perfect for an easy weeknight dinner or meal prep, they’re customizable, satisfying, and unbelievably delicious!

Carne Asada Bowls

Carne asada is a Mexican dish of thinly sliced beef—most often skirt or flank steak—marinated in a mixture of citrus, garlic, and seasonings, then grilled over high heat. It’s typically chopped or sliced after cooking and served in tacos, burritos, or alongside sides like rice, beans, and grilled vegetables.

Carne asada is traditionally part of northern Mexican cuisine, especially from regions like Sonora. While it’s often used in Tex-Mex dishes (like bowls, tacos, and burritos in Texas), the preparation itself is rooted in authentic Mexican cooking rather than Tex-Mex.

It’s probably obvious how much I enjoy Tex-Mex cuisine as seen from my large collection on here. So using carne asada in many of my recipes is easy to do. We love it in salads, tacos, quesadillas, and in these bowls.

Why We Love This Recipe:

Big, bold flavor – Marinated, grilled steak brings smoky, citrusy, savory goodness to every bite.
Totally customizable – Load them up with rice, beans, veggies, salsas, or keep them lower-carb. Your call.
Great for meal prep – Components store well, making easy lunches or dinners throughout the week.
Balanced and satisfying – You get protein, fresh produce, and hearty grains all in one bowl.

Ingredients Used:

Flank Steak – or use skirt steak
Marinade – a simple mixture of citrus juice, olive oil, soy sauce, chopped cilantro (optional), and seasonings
Mexican Street Corn Salad – this is one of our favorite ways to enjoy bowl recipes
White Rice – or use our Green Chile Rice, Stovetop Cilantro Lime Rice, or Mexican Rice and Beans
Fresh Veggies – tomatoes, salad greens, and sliced avocado (or add any of your favorites)
Dressing – use a simple combo of sour cream and salsa or make one of our dressings (like Chipotle Ranch Dressing or Cilantro Lime Crema)

How to make Carne Asada Bowls:

Step 1
Make marinade. In a mixing bowl, combine the marinade ingredients – the olive oil, soy sauce, freshly squeezed orange juice and lime juice, chopped cilantro (optional but tasty), ground cumin, chili powder, garlic powder, red pepper flakes, kosher salt, and black pepper. Whisk well.

Step 2
Refrigerate. Place meat in a plastic freezer bag and pour marinade over the top. Use your hands to massage well and then place meat in refrigerator for a couple of hours (or longer) to marinate.

Step 3
Set meat out. Letting meat sit out briefly before grilling helps it cook more evenly. When meat goes on the grill ice-cold from the fridge, the outside can overcook before the inside has a chance to come up to temperature—taking the chill off promotes a more consistent doneness.

Step 4
Grill carne asada. Preheat your outdoor grill to high heat (about 450 degrees) so it’s nice and hot before the steak goes on. Grill the marinated carne asada for about 5-6 minutes per side, depending on thickness, until it’s nicely charred on the outside and cooked to your desired doneness.

We use a digital thermometer to test for doneness. Medium for flank steak is generally our preference.

130–135°F = medium-rare (most traditional and tender for carne asada)
140–145°F = medium
150°F+ = more well done (can start to get tougher)

Step 5
Grill corn. When steak comes off the grill, immediately add corn cobs. Grill until slightly charred on all sides. Remove to cool.

Step 6
Rest and slice. Let it rest for a 7-8 minutes before slicing thinly against the grain for the most tender bite.

Step 7
Make Mexican street corn salad. Meanwhile, make the street corn salad. Combine the grilled corn kernels, jalapeno, cilantro, red onion, mayo, and seasonings (salt, pepper, and grlic powder). Stir to combine.

Step 8
Prep remaining ingredients:

Rice – If you love cilantro, try our Cilantro Lime Rice. Otherwise, plain white rice is great.
Veggies – Lettuce, tomato, avocado slices
Other Toppings – Use a combo of sour cream and salsa or make one of our favorite toppings – Chipotle Ranch Dressing. or Cilantro Lime Crema!

We like to meal prep these bowls and add leftovers to individual serving bowls. Otherwise, store ingredients separately in airtight containers for up to four days.

Toppings for Burrito Bowls:

While not required, we like to add some sort of dressing or sauce to these bowls when serving.

Recipe FAQs:

Can I use other types of beef for this recipe?

We prefer flank steak, but you could use other types like skirt steak, sirloin, tenderloin, etc.

How long should I marinate the meat?

At least 30 minutes, but 2–8 hours is ideal for the best flavor. Avoid going too long (over 24 hours), as the acid can break down the texture too much.

What’s typically in a carne asada marinade?

A mix of citrus juice (like lime or orange), garlic, olive oil, and seasonings such as cumin, chili powder, and salt. You can also add cilantro (like I did here) and/or jalapeño.

How can I make it lower carb?

Swap rice for cauliflower rice or lettuce, and load up on veggies, salsa, and lean protein.

Can I meal prep steak bowls?

We love to meal prep these bowls for lunches. I often add chicken to the grill (double the marinade) and rotate between chicken and steak bowls.

How long can I keep leftovers?

Leftovers are good for up to four days.

Can I cook carne asada without a grill?

Absolutely. Use a hot cast-iron skillet or grill pan on the stovetop to get a similar seared finish.

Other Delicious Tex-Mex Recipes:

Tex-Mex is on constant rotation here, including some of the following.

Kitchen Items Used: (affiliate links)

We used our Big Green Egg with some Mesquite wood chips.
Instant Pot – for the rice.
Global 7-inch Knife
Non-Slip Cutting Board

xoxo ~Sue

Carne Asada Bowls Recipe

These Carne Asada Bowls are packed with juicy, marinated grilled steak, fresh toppings, and bold, zesty flavors in every bite. Perfect for an easy weeknight dinner or meal prep, they’re customizable, satisfying, and unbelievably delicious!

Course Main Dish

Cuisine American, Mexican

Keyword carne asada, carne asada burrito bowls

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 574kcal

Author Sue Ringsdorf

Ingredients

For the carne asada:

1 ½ pounds flank steak
1/2 cup chopped cilantro – optional but delicious
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup freshly squeezed orange juice
2 Tablespoons freshly squeezed lime juice
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper

For the remaining bowl ingredients:

1 batch Mexican Street Corn Salad Recipe – use this street corn recipe
4-6 cups prepared white rice – or any rice
avocado slices, tomatoes, lettuce greens – or any other toppings you like
Tex-Mex dressing or combo of salsa and sour cream – we like our cilantro lime crema or chipotle ranch dressing

Instructions

Make marinade. In a mixing bowl, combine the marinade ingredients – the olive oil, soy sauce, freshly squeezed orange juice and lime juice, chopped cilantro (optional but tasty), ground cumin, chili powder, garlic powder, red pepper flakes, kosher salt, and black pepper. Whisk well.
1/4 cup olive oil, 1/4 cup soy sauce, 1/4 cup freshly squeezed orange juice, 2 Tablespoons freshly squeezed lime juice, 2 teaspoons ground cumin, 2 teaspoons chili powder, 1/2 teaspoon garlic powder, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1/2 cup chopped cilantro
Refrigerate. Place meat in a plastic freezer bag and pour marinade over the top. Use your hands to massage well and then place meat in refrigerator for a couple of hours (or longer) to marinate.
1 ½ pounds flank steak
Set meat out. Letting meat sit out briefly before grilling helps it cook more evenly. When meat goes on the grill ice-cold from the fridge, the outside can overcook before the inside has a chance to come up to temperature—taking the chill off promotes a more consistent doneness.
Grill steak. Preheat your outdoor grill to high heat (about 450 degrees) so it’s nice and hot before the steak goes on. Grill the marinated carne asada for about 5-6 minutes per side, depending on thickness, until it’s nicely charred on the outside and cooked to your desired doneness.
We use a digital thermometer to test for doneness. Medium for flank steak is generally our preference.
130–135°F = medium-rare (most traditional and tender for carne asada)140–145°F = medium150°F+ = more well done (can start to get tougher)
Grill corn. When steak comes off the grill, immediately add corn cobs. Grill until slightly charred on all sides. Remove to cool.
Rest and slice. Let it rest for a 7-8 minutes before slicing thinly against the grain for the most tender bite.
Make Mexican street corn salad. Meanwhile, make the street corn salad. Combine the grilled corn kernels, jalapeno, cilantro, red onion, mayo, and seasonings (salt, pepper, and grlic powder). Stir to combine.
1 batch Mexican Street Corn Salad Recipe
Prep remaining ingredients:
Rice – If you love cilantro, try our Cilantro Lime Rice. Otherwise, plain white rice is great.
Veggies – Lettuce, tomato, avocado slices
Other Toppings – Use a combo of sour cream and salsa or make one of our favorite toppings – Chipotle Ranch Dressing. or Cilantro Lime Crema!
4-6 cups prepared white rice, avocado slices, tomatoes, lettuce greens, Tex-Mex dressing or combo of salsa and sour cream

Notes

This recipe can be adapted in so many ways. Try one of more of the following:

add grilled onions and peppers
skip the condiments for some chunky guacamole and pico de gallo
use cilantro lime rice or green Chile rice
add a dollop of the best refried beans
use a different protein (like chicken or shrimp)

We like to meal prep these bowls and add leftovers to individual serving bowls. Otherwise, store ingredients separately in airtight containers for up to four days.

Nutrition

Cilantro Lime Crema

Sue Ringsdorf — Thu, 16 Jul 2026 11:00:00 +0000

Cilantro Lime Crema is a refreshing and vibrant sauce that combines Greek yogurt, extra-virgin olive oil, plenty of cilantro, lime juice, a pinch of sugar, and seasonings. You’ll want to add this zesty crema to salads, tacos, bowls, and grilled dishes!

Cilantro Lime Crema

It’s always a plus when a dressing doubles as a sauce, right? So while this zesty dressing can be drizzled on taco salads and burrito bowls, it also makes a great dipping sauce for chips, chicken strips, and tacos (or really anything).

Why This Recipe Works:

SIMPLE – This easy cilantro lime dressing incorporates basic ingredients and is the real thing.
ZESTY FLAVOR – The lime creates a refreshing and tangy flavor to any dish.
CUSTOMIZABLE – Cilantro dressing is a great base for customization. You can try various substitution options to suit your taste preferences. For example, if you prefer a creamier texture, you can add some extra yogurt or avocado. If you like it spicier, you can incorporate jalapeños or a pinch of cayenne pepper.

What you’ll need to make Cilantro Lime Crema:

You’ll need just a handful of ingredients to make this homemade crema.

Plain Greek Yogurt – This creamy dressing uses either 2% or 5% plain Greek yogurt.
Olive Oil – Extra-Virgin Olive Oil is used to enhance the creamy base.
Cilantro – This is the key ingredient so be sure to use plenty of fresh cilantro.
Garlic – You’ll need one clove of garlic.
Seasonings – kosher salt and freshly ground black pepper
Lime – Freshly squeezed lime juice adds tartness and helps to thin the dressing simultaneously.
Sugar – A pinch of sugar is needed to balance the flavors.

How to make the best Cilantro Lime Dressing:

Step 1
Combine ingredients. Combine all ingredients in a small food processor – Greek yogurt, olive oil, cilantro, garlic, seasonings, sugar, and fresh lime juice.

Step 2
Blend ingredients. Start the food processor and pulse until creamy, about 30 seconds or until everything is very well combined.

You can also place ingredients in a large jar and use an immersion blender instead.

Step 3
Store crema. Pour cilantro lime crema into a small bowl or mason jar and chill until ready to serve. It will stay fresh for about 3–4 days when stored in an airtight container.

NOTE: Add more lime juice or cold water for a thinner sauce.

Other Tex-Mex Dressings:

In addition to this one, we love a variety of other homemade dressings for our taco obsession. Making your own dressings instead of using store-bought dressing will change your life.

Or try our Creamy Grinder Salad Dressing over the best Grinder Salad!

How to use Cilantro Lime Dressing:

This creamy cilantro lime dressing recipe is good for Mexican food of all kinds.

Recipe FAQs:

What is cilantro?

Cilantro, also known as coriander or Chinese parsley, is a popular herb used in various cuisines around the world. It is known for its distinct flavor and aroma. Cilantro leaves are delicate, bright green, and have a pungent, citrusy, and slightly floral taste.

Why do certain people have an aversion to cilantro?

Cilantro can be a polarizing herb, as some people have a genetic predisposition that makes it taste soapy or unpleasant to them. This preference or aversion to cilantro is believed to be linked to specific genes, and it varies among individuals.

Why use Greek yogurt in creamy dressings?

There are many pros to using Greek yogurt in creamy dressings. It’s 1) lower in fat, 2) rich in protein, 3) smooth and creamy, 4) tangy in flavor, 5) contributes to gut health, and 5) a good source of calcium.

Can I use sour cream instead of Greek yogurt?

Yes, sour cream is more traditional and richer, while Greek yogurt is a lighter, higher-protein option with a slight tang.

How much lime juice should I use?

Start with the juice of one lime, then adjust to taste depending on how tangy you like it.

How can I adjust the thickness?

Add water, lime juice, or olive oil to thin it out, or use less liquid to keep it thick and scoopable.

Kitchen Tools Used: (affiliate links)

Mini Food Processor

xoxo ~Sue

Creamy Cilantro Lime Dressing Recipe

Cilantro Lime Crema is a refreshing and vibrant sauce that combines Greek yogurt, extra-virgin olive oil, plenty of cilantro, lime juice, a pinch of sugar, and seasonings. You'll want to add this zesty crema to salads, tacos, bowls, and grilled dishes!

Course Dressing

Cuisine American, Mexican

Keyword cilantro lime dressing

Prep Time 15

Total Time 15

Servings Tablespoons

Calories 40kcal

Author Sue Ringsdorf

Ingredients

3/4 cup plain Greek yogurt
1/4 cup extra-virgin olive oil
1 cup cilantro – loosely packed
1 clove garlic
a pinch of sugar
kosher salt and freshly ground black pepper – to taste
1 large lime – freshly squeezed

Instructions

Combine ingredients. Combine all ingredients in a small food processor – Greek yogurt, olive oil, cilantro, garlic, seasonings, sugar, and fresh lime juice.
3/4 cup plain Greek yogurt, 1/4 cup extra-virgin olive oil, 1 cup cilantro, 1 clove garlic, kosher salt and freshly ground black pepper, a pinch of sugar, 1 large lime
Blend ingredients. Start the food processor and pulse until creamy, about 30 seconds or until everything is very well combined.
You can also place ingredients in a large jar and use an immersion blender instead.
Store crema. Pour cilantro lime crema into a small bowl or mason jar and chill until ready to serve.

Notes

This crema will stay fresh for about 3–4 days (or maybe more) when stored in an airtight container.
Add water, lime juice, or olive oil to thin it out, or use less liquid to keep it thick and scoopable.

Nutrition

Sourdough Discard Pizza Dough Recipe

Sue Ringsdorf — Mon, 06 Jul 2026 11:00:00 +0000

This Sourdough Discard Pizza Dough Recipe creates a chewy, flavorful crust with crisp edges and the perfect homemade texture. It’s an easy way to use up extra sourdough starter while making delicious pizzas for weeknight dinners or pizza night gatherings.

Sourdough Pizza with Yeast

Like so many of you, I jumped on the sourdough train back in 2020 when we all had nothing but time on our hands! It has been such a fun and rewarding journey, and sourdough has become a true staple in our kitchen. One thing I have been working on for a while is a really great sourdough pizza dough – and after a lot of trial and error, I finally cracked the code. The secret? Adding a little yeast to the mix makes all the difference and takes the whole process to a whole new level.

One of the things I love most about this recipe is how flexible it is! You can mix it up and let it rest on the counter, or pop it in the refrigerator for up to a day and come back to it when you’re ready. And here’s the best part – refrigerating the dough actually makes it taste even better! The cold temperature slows down the process and allows for more fermentation, which is what gives sourdough that signature deep, tangy flavor we all love. A little patience goes a long way with this one!

Why This Recipe Works:

Uses up sourdough discard in a delicious, practical way
Creates a chewy crust with crisp, golden edges
Easy to make with simple pantry ingredients
Packed with rich homemade flavor that’s better than store-bought dough

What You’ll Need:

active dry yeast
grunalted sugar
water
sourdough discard
olive oil
kosher salt
bread flour

NOTE: If you’re looking at this recipe, you probably already have a sourdough starter. But if not, you can follow my simple instructions in my Sourdough Starter Basics post.

How to make Sourdough Discard Pizza Dough Recipe

Step 1
Activate the yeast. In the bowl of a stand mixer, combine the yeast, sugar, and warm water (105–110°F). Give it a quick stir with a spatula, then let it sit for 10–15 minutes until the mixture becomes foamy and bubbly. This means the yeast is active and ready to use.

Step 2
Add olive oil and sourdough discard. Pour in the olive oil and sourdough discard, then mix again until everything is well combined and smooth.

Step 3
Add flour to reach the desired consistency. Begin by adding about half of the bread flour along with the kosher salt to the mixer. Mix on low speed, stopping occasionally to scrape down the sides of the bowl. Gradually add the remaining flour until the dough comes together. It should be slightly tacky, but soft, smooth, and easy to handle.

Step 4
Let the dough rise. Lightly grease a large bowl with olive oil, then remove the dough from the mixer and shape it into a smooth ball. Place it in the bowl, smooth side up, and cover with a clean kitchen towel. Set it in a warm spot and let it rise until doubled in size. Timing can vary depending on your kitchen temperature and environment.

Want to make this dough ahead of time? Lightly drizzle the dough with olive oil, then cover it tightly with plastic wrap and refrigerate until you’re ready to use it. When you’re ready to bake, simply let it come to room temperature before rolling it out for an easy, stress-free pizza night.

Step 5
Use dough for pizza crusts. Once the dough has risen, divide it into portions and shape it into your desired pizza bases. This recipe yields about three medium-sized pizzas, perfect for customizing with your favorite toppings.

Step 6
Prepare for baking. Transfer the dough to prepared pans or pizza stones, then gently stretch it out with your hands or use a rolling pin to shape it evenly. Add your favorite pizza sauce, cheese, and toppings before baking.

NOTE: Head to our Best Pizza Toppings for plenty of ideas for sauces and toppings to make the best pizza!

Step 7
Bake pizza. Preheat the oven to 500°F (or use a grill) and bake the pizzas until fully cooked, with the bottoms lightly browned and the tops a deep golden color. Baking time will vary depending on your oven or grill, so keep an eye on them as they finish.

Recipe FAQs:

What is sourdough discard pizza dough?

It’s pizza dough made by using unfed sourdough starter (discard) to add flavor, texture, and a slight tang while still relying on yeast for rise.

Do I need active sourdough starter for this recipe?

No—this recipe uses sourdough discard, so it doesn’t need to be recently fed or bubbly.

Can I make the dough without commercial yeast?

You can, but it will take much longer to rise and may not be as predictable. Most recipes include yeast for reliable results.

What does sourdough discard do in pizza dough?

It adds depth of flavor, improves texture, and gives the crust a subtle tangy taste.

How long does the dough need to rise?

Typically 1–2 hours at room temperature until doubled, but this can vary depending on kitchen temperature.

Can I refrigerate the dough?

Yes—refrigerating overnight actually improves flavor and makes the dough easier to handle.

Other Delicious Sourdough Recipes:

Are you interested in sourdough bread recipes? I’ve gotcha covered with some delicious recipes!

Kitchen Tools Used: (affiliate links)

Bosch Universal Mixer– The mixer I’ve used for years, and perfect for bread making.
Glass Mixing Bowl – Used to let the dough rise.

xoxo ~Sue

Sourdough Discard Pizza Dough Recipe

This sourdough discard pizza dough recipe creates a chewy, flavorful crust with crisp edges and the perfect homemade texture. It’s an easy way to use up extra sourdough starter while making delicious pizzas for weeknight dinners or pizza night gatherings.

Course Main Dish, Pizza

Cuisine American, Italian

Keyword sourdough discard pizza dough, sourdough pizza

Prep Time 20

Cook Time 10

Rise Time 1

Total Time 1 30

Servings pizza doughs

Calories 620kcal

Author Sue Ringsdorf

Ingredients

9 grams active dry yeast (1 tablespoon)
8 grams granulated sugar (2 teaspoons)
182 grams warm water (3/4 cup) – warmed to between 105-110 degrees F
345 grams sourdough discard (1.5 cups)
28 grams olive oil (2 tablespoons)
7 grams kosher salt (1 teaspoon)
343 grams bread flour (4 cups)

Instructions

Activate the yeast. In the bowl of a stand mixer, combine the yeast, sugar, and warm water (105–110°F). Give it a quick stir with a spatula, then let it sit for 10–15 minutes until the mixture becomes foamy and bubbly. This means the yeast is active and ready to use.
9 grams active dry yeast (1 tablespoon), 8 grams granulated sugar (2 teaspoons), 182 grams warm water (3/4 cup)
Add olive oil and sourdough discard. Pour in the olive oil and sourdough discard, then mix again until everything is well combined and smooth.
28 grams olive oil (2 tablespoons), 345 grams sourdough discard (1.5 cups)
Add flour to reach the desired consistency. Begin by adding about half of the bread flour along with the kosher salt to the mixer. Mix on low speed, stopping occasionally to scrape down the sides of the bowl. Gradually add the remaining flour until the dough comes together. It should be slightly tacky, but soft, smooth, and easy to handle.
343 grams bread flour (4 cups), 7 grams kosher salt (1 teaspoon)
Let the dough rise. Lightly grease a large bowl with olive oil, then remove the dough from the mixer and shape it into a smooth ball. Place it in the bowl, smooth side up, and cover with a clean kitchen towel. Set it in a warm spot and let it rise until doubled in size. Timing can vary depending on your kitchen temperature and environment.
Use dough for pizza crusts. Once the dough has risen, divide it into portions and shape it into your desired pizza bases. This recipe yields about three medium-sized pizzas, perfect for customizing with your favorite toppings.
Prepare for baking. Transfer the dough to prepared pans or pizza stones, then gently stretch it out with your hands or use a rolling pin to shape it evenly. Add your favorite pizza sauce, cheese, and toppings before baking.
Bake pizza. Preheat the oven to 500°F (or use a grill) and bake the pizzas until fully cooked, with the bottoms lightly browned and the tops a deep golden color. Baking time will vary depending on your oven or grill, so keep an eye on them as they finish.

Notes

If you’re looking at this recipe, you probably already have a sourdough starter. But if not, you can follow my simple instructions in my Sourdough Starter Basics post.
Want to make this dough ahead of time? Lightly drizzle the dough with olive oil, then cover it tightly with plastic wrap and refrigerate until you’re ready to use it. When you’re ready to bake, simply let it come to room temperature before rolling it out for an easy, stress-free pizza night.
Head to our Best Pizza Toppings for plenty of ideas for sauces and toppings to make the best pizza!

Nutrition

Grilled Beer Brats with Peppers and Onions

Sue Ringsdorf — Mon, 29 Jun 2026 11:00:00 +0000

These Grilled Beer Brats with Peppers and Onions are a summer grilling classic – juicy bratwurst simmered in beer with sweet caramelized peppers and onions and finished on the grill for the perfect char. Pile them into a toasted bun and load them up with sauerkraut and mustard for the ultimate backyard cookout!

Beer Brats

Our family ate a ton of bratwurst growing up in Iowa, and I have very vivid memories of standing around the grill watching my dad navigate those crazy flare ups that would explode out of nowhere! It was practically a backyard tradition – brats on the grill almost always meant some serious fire action.

Now I know exactly why. All that fat releasing from the casing and dripping onto the hot coals was basically like adding fuel to the fire. Pre-boiling the brats in beer first has been an absolute game changer for us. It renders out much of that excess fat before the brats ever hit the grill, which means far fewer flare ups, juicier brats, and a much more relaxed grilling experience.

Consider this the upgrade your backyard cookout has been waiting for! Plus the process makes the brats juicier, more flavorful, and almost fully cooked through before they even touch the grill

Why This Recipe Works:

Simple to make – simmer the brats in beer with peppers and onions, finish them on the grill for that perfect char, and dinner is done! Foolproof and absolutely delicious every single time.
Full of flavor – the brats soak up all that incredible flavor from the beer, caramelized onions, and sweet peppers as they simmer. Every bite is juicy, savory, and completely irresistible!
Perfect for summer entertaining – set up a toppings bar with all the fixings and let everyone build their own – easy, fun, and guaranteed to make you the star of the party!

What You’ll Need:

brats
bell peppers and onion
beer – use a light beer, a lager, or ale (nothing overpowering like an IPA)
to serve – sauerkraut, spicy or regular mustard, and buns

How to make Grilled Beer Brats with Peppers and Onion:

Step 1
Prep bell pepper and onion. Thinly slice the bell pepper and onion, and place in a glass dish.

Step 2
Add beer and brats. Add the brat and pour the beer into the dish. Add lid and store in the refrigerator for several hours (or overnight).

NOTE: I like to prep these brats the day before we make them. But you could prep the day of and marinate in the refrigerator for a shorter time, if needed.

Step 3
Prep grill. Light an outdoor grill to medium-high heat. Add wood chips if desired.

Step 4
Transfer mixture. Transfer the brats and beer mixture to a large cast iron skillet (or you could use a disposable aluminum pan and then transfer onions and peppers to a skillet to finish indoors on stovetop).

Step 4
Boil mixture. Add the skillet of brats and veggies to the grill. (Add chicken broth if needed to cover the brats.) Close lid, and once bubbling, reduce heat to medium. Simmer mixture for 20-25 minutes, or until brats reach an internal temperature of around 145-150 degrees F. This doesn’t have to be exact!

Step 5
Drain the peppers and onions. Drain the peppers and onions in a colander. Place back in skillet and sauté until golden, if desired. You may also want to add a drizzle of olive oil or a pat of butter to the pan for extra flavor.

Step 6
Finish brats. Then add brats directly to the grates of the grill to finish. Turn heat back up and char brats on all sides until completely cooked through (about 165 degrees F). Add the buns to the grill to toast lightly.

Step 6
Serve brats. To serve brats, add to buns (we like brioche hotdog buns or our homemade hoagie rolls). Top with peppers, onions, sauerkraut, and mustard (or other toppings of choice).

Sides to serve with Grilled Beer Brats:

A side or two is all you’ll need to go with grilled beer brats. We also like to finish with some S’mores Cookie Bars or Flourless Monster Cookies.

Recipe FAQs:

What is the purpose of boiling brats in beer?

Boiling brats in beer before grilling ensures they are fully cooked through, juicy, and packed with incredible flavor from the beer, onions, and peppers they simmer in. The quick finish on the grill grates is simply to give them that beautiful char and smoky caramelized crust that makes beer brats so irresistible!

What is the best beer to use for beer brats?

A light lager or pilsner is the most classic and crowd-pleasing choice – think Miller Lite, Bud Light, or Coors. If you want to get a little creative, a hefeweizen or even a fruity wheat beer like Mango Cart adds a fun and unexpected twist without overpowering the brats!

What type of peppers work best?

Any color of bell pepper works beautifully – red, yellow, and orange are slightly sweeter while green is a little more bitter. A combination of colors makes for a gorgeous and flavorful presentation!

How do I know when the brats are done on the grill?

You’re looking for a deep golden brown color with a slightly caramelized, charred exterior. The internal temperature should reach 160°F for food safety. A meat thermometer is your best friend here!

What are the best toppings for beer brats?

The caramelized peppers and onions from the pot are the most classic topping – don’t skip them! Beyond that, spicy brown mustard, sauerkraut, pickles, and a good quality bun are all you need for the perfect beer brat experience.

Can I make these without a grill?

Yes! Simmer the brats in beer on the stovetop, then finish them in a hot cast iron skillet to get that beautiful caramelized exterior. They won’t have that smoky grilled flavor but they will still be incredibly delicious!

Other Delicious Grilled Recipes:

We love to grill all year around, but especially in the warm summer months. Nothing better!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Grilled Beer Brats with Peppers and Onions

These Grilled Beer Brats with Peppers and Onions are a summer grilling classic – juicy bratwurst simmered in beer with sweet caramelized peppers and onions and finished on the grill for the perfect char. Pile them into a toasted bun and load them up with sauerkraut and mustard for the ultimate backyard cookout!

Course Grilling, Main Dish

Cuisine American

Keyword grilled beer brats

Prep Time 20

Cook Time 40

time to marinate 6

Total Time 7

Servings servings

Calories 426kcal

Author Sue Ringsdorf

Ingredients

5 brats
1 medium white onion
1 ½ medium bell peppers – any color or combination
24 oz. beer – a lager or ale, nothing overpowering
5 hotdog buns – we like brioche hotdog buns or our homemade brioche rolls
2-3 cups sauerkraut
whole grain mustard

Instructions

Prep bell pepper and onion. Thinly slice the bell pepper and onion, and place in a glass dish.
1 medium white onion, 1 ½ medium bell peppers
Add beer and brats. Add the brat and pour the beer into the dish. Add lid and store in the refrigerator for several hours (or overnight).
NOTE: I like to prep these brats the day before we make them. But you could prep the day of and marinate in the refrigerator for a shorter time, if needed.
5 brats, 24 oz. beer
Prep grill. Light an outdoor grill to medium-high heat. Add wood chips if desired.
Transfer mixture. Transfer the brats and beer mixture to a large cast iron skillet (or you could use a disposable aluminum pan and then transfer onions and peppers to a skillet to finish indoors on stovetop).
Boil mixture. Add the skillet of brats and veggies to the grill. (Add chicken broth if needed to cover the brats.) Close lid, and once bubbling, reduce heat to medium. Simmer mixture for 20-25 minutes, or until brats reach an internal temperature of around 145-150 degrees F. This doesn’t have to be exact!
Drain the peppers and onions. Drain the peppers and onions in a colander. Place back in skillet and sauté until golden, if desired. You may also want to add a drizzle of olive oil or a pat of butter to the pan for extra flavor.
Finish brats. Then add brats directly to the grates of the grill to finish. Turn heat back up and char brats on all sides until completely cooked through (about 165 degrees F). Add the buns to the grill to toast lightly.
5 hotdog buns
Serve brats. To serve brats, add to buns (we like brioche hotdog buns or our homemade hoagie rolls). Top with peppers, onions, sauerkraut, and mustard (or other toppings of choice).
2-3 cups sauerkraut, whole grain mustard

Notes

Boiling brats in beer before grilling ensures they are fully cooked through, juicy, and packed with incredible flavor from the beer, onions, and peppers they simmer in. The quick finish on the grill grates is simply to give them that beautiful char and smoky caramelized crust that makes beer brats so irresistible!
If you don’t have access to outdoor grill, simmer the brats in beer on the stovetop, then finish them in a hot cast iron skillet to get that beautiful caramelized exterior. They won’t have that smoky grilled flavor but they will still be incredibly delicious!

Nutrition

Greek Chicken Grain Bowls

Sue Ringsdorf — Mon, 15 Jun 2026 11:00:00 +0000

These Greek Chicken Grain Bowls are a fresh, nutrient-packed meal with marinated and grilled chicken, wholesome quinoa, crisp vegetables, and all of your favorite Mediterranean toppings. Drizzle with a creamy tzatziki sauce and you have a healthy, satisfying dinner that is also perfect for meal prepping!

Chicken Quinoa Bowls

When it comes to healthy eating, these bowls fit the bill – lean proteins, healthy grains, fresh vegetables, plus lots of flavor. Bowls are still the rage everywhere you go and I’m constantly brainstorming new combos of flavor and texture.

The really great thing about bowls is the customization, especially if you’re feeding kids or picky eaters. You can offer various grains and proteins and let everyone choose their faves.

Why This Recipe Works:

SIMPLE TO MAKE – There are several steps to this recipe but we’re using simple ingredients and making some things ahead of time.
CUSTOMIZABLE – These bowls are customizable according to your taste buds and what you like best. Prep a variety of grains, proteins, veggies, and sauces/dressings – and make them all week long.
GREAT MEAL PREP – We love adding the leftovers to individual meal prep containers and enjoying them for lunches throughout the week.
MEDITERRANEAN FLAVORS – We love Mediterranean food, especially fresh hummus and tzatziki sauce.
NUTRIENT DENSE – If following a Mediterranean diet, you’ll love these healthy grain bowls. A great way to add healthy fats, leafy greens, a variety of vegetables, and different grains.

Ingredients Used:

All of these simple ingredients can be found at your local grocery store.

Chicken Breast – Use about two pounds of chicken breast. I recommend butterflying the chicken for more even cooking.
Marinade – A combo of Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme and oregano, salt, and pepper.
Quinoa – We prefer cooking our quinoa in the instant pot. But you could cook it on the stovetop too.
Tzatziki Sauce – One of our favorite condiments for Mediterranean food.
Hummus – Use either homemade hummus or store-bought.
Other – Tomatoes, cucumber, red onion, feta cheese, baby spinach, crispy chickpeas, fresh herbs, etc.

How to make Greek Chicken Bowls:

Step 1
Prep chicken. Use a sharp knife to butterfly the chicken breasts. Add to a resealable bag.

Step 2
Make chicken marinade. In a medium bowl, combine the Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme, kosher salt, and freshly ground black pepper. Combine well with a whisk.

This yogurt marinade for chicken is one of many you can use for these bowls. For another, try the marinade we use in our Grilled Chicken Skewers.

Step 3
Add marinade to chicken. Spoon the marinade over the chicken and seal. Use your hands to massage the ingredients into the chicken. Place in the refrigerator for a couple of hours to let the flavors meld.

NOTE: Don’t marinate the chicken in lemon juice for over three hours. So if needed, soak the chicken in the other ingredients and add the lemon juice later.

Step 4
Make tzatziki sauce. In a mixing bowl, combine the Greek yogurt, diced cucumbers, minced dill, seasonings (garlic powder, salt, and pepper), and fresh lemon juice. Stir well and add a drizzle of olive oil to serve.

Step 5
Make the quinoa. You can make the quinoa on the stovetop, according to package directions. Or use your instant pot (my fav way to make quinoa!) and pressure cook for one minute with a 10 minute natural release.

Don’t like quinoa? Substitute farro or brown rice instead (or white rice for picky eaters)!

Step 6
Prep other veggies. Slice the fresh veggies – tomatoes, cucumber, bell pepper, red onion, avocado, olives, or anything you like.

We really enjoy our The Best Healthy Hummus Recipe and make it on repeat. This recipe is pretty large so feel free to make half.

Step 7
Grill chicken. Light an outdoor grill to medium heat – about 350 degrees F. When hot, add the chicken and grill on one side for several minutes before flipping to the other side. Cook until the internal temperature registers 160 degrees on a digital thermometer, allowing for a few degrees of carry-over cooking.

NOTE: This chicken will not get as brown due to the white yogurt in the marinade. That’s ok – it’s still delicious!

Step 8
Rest chicken. Let the chicken rest at room temperature for 10 minutes before slicing.

Step 9
Assemble bowls.

Layer the quinoa and hummus. On the bottom of the bowl, spread some quinoa and hummus (homemade hummus or store-bought hummus work great here).
Then add the sliced, grilled chicken.
Add your choice of sliced veggies – tomatoes, cucumber, bell pepper, red onion (we also love our Spicy Pickled Onions), avocado, etc.
Then add a generous dollop of Tzatziki sauce, some feta cheese, a drizzle of olive oil, and some extra salt and pepper!
Optional toppings include olives (Kalamata olives, green olives, black olives), marinated artichoke hearts, or others.

Other Delicious Bowl Recipes:

Try one of these delicious bowl recipes next!

Recipe FAQs:

What are grains?

According to Wikipedia, a grain is a small, hard, dry seed, with or without an attached hull or fruit layer, harvested for human or animal consumption.
All types of grains are good sources of complex carbohydrates, but WHOLE GRAINS (the healthiest kinds of grains) are an especially important part of a healthy diet. Naturally high in fiber, grains help you feel full and satisfied and aids in maintaining a healthy weight.

What is quinoa?

Quinoa is technically a seed, but also classifies as a (gluten-free) whole grain. It’s a good source of protein and fiber. It may take awhile for you to adjust to the texture of quinoa (it did for me) but now we love it!

What are other examples of grains?

Some examples of whole grains include barley, brown rice, buckwheat, bulgar, millet, oatmeal, popcorn, and whole wheat breads and pastas.

Can I use store-bought tzatziki?

Yes, you can use store-bought tzatziki sauce if needed. However, our homemade version is very simple and uses basic ingredients.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Greek Chicken Grain Bowls

These Greek Chicken Grain Bowls are a fresh, nutrient-packed meal with marinated and grilled chicken, wholesome quinoa, crisp vegetables, and all of your favorite Mediterranean toppings. Drizzle with a creamy tzatziki sauce and you have a healthy, satisfying dinner that is also perfect for meal prepping!

Course Main Dish

Cuisine Greek, Mediterranean

Keyword Greek chicken grain bowls, homemade tzatziki sauce, Mediterranean Grain Bowl

Prep Time 40

Cook Time 20

Total Time 1

Servings servings

Calories 649kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds chicken breast – butterflied
1/2 cup plain Greek yogurt
1/4 cup olive oil
1 fresh lemon – freshly squeezed
2-3 cloves garlic – minced
1 teaspoon oregano
1 teaspoon thyme
kosher salt and freshly ground black pepper – to taste

For the Tzatziki Sauce:

1 cup plain Greek yogurt – 2% or full-fat
1/2 medium English cucumber – seeds removed and diced
1 1/2 Tablespoons fresh dill – finely minced
1 Tablespoon fresh lemon juice
1/2 teaspoon garlic powder (or fresh garlic) – minced
kosher salt and freshly ground black pepper – to taste

Other:

2 cups prepared quinoa
1 cup hummus
cherry tomatoes, red onions, avocado, bell pepper, avocado, feta cheese, olives – your choice of toppings to serve

Instructions

Prep chicken. Use a sharp knife to butterfly the chicken breasts. Add to a resealable bag.
Make chicken marinade. In a medium bowl, combine the Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme, dried oregano, kosher salt, and freshly ground black pepper. Combine well with a whisk.
1/2 cup plain Greek yogurt, 1/4 cup olive oil, 1 fresh lemon, 2-3 cloves garlic, 1 teaspoon thyme, 1 teaspoon oregano, kosher salt and freshly ground black pepper
Add marinade to chicken. Spoon the marinade over the chicken and seal. Use your hands to massage the ingredients into the chicken. Place in the refrigerator for a couple of hours to let the flavors meld.
2 pounds chicken breast
Make tzatziki sauce. Make tzatziki sauce. In a mixing bowl, combine the Greek yogurt, diced cucumbers, minced dill, seasonings (garlic powder, salt, and pepper), and fresh lemon juice. Stir well and add a drizzle of olive oil to serve.
1 cup plain Greek yogurt, 1/2 medium English cucumber, 1 1/2 Tablespoons fresh dill, 1 Tablespoon fresh lemon juice, 1/2 teaspoon garlic powder, kosher salt and freshly ground black pepper
Make the quinoa. You can make the quinoa on the stovetop, according to package directions. Or use your instant pot (my fav way to make quinoa!) and pressure cook for one minute with a 10 minute natural release.
2 cups prepared quinoa
Prep other veggies. Slice the fresh veggies – tomatoes, cucumber, bell pepper, red onion, avocado, olives, or anything you like.
We really enjoy our The Best Healthy Hummus Recipe and make it on repeat. This recipe is pretty large so feel free to make half.
Grill chicken. Light an outdoor grill to medium heat – about 350 degrees f. When hot, add the chicken and grill on one side for several minutes before flipping to the other side. Cook until the internal temperature registers 160 degrees on a digital thermometer, allowing for a few degrees of carry-over cooking.
Rest chicken. Let the chicken rest at room temperature for 10 minutes before slicing.
Assemble bowls. On the bottom of the bowl, spread some quinoa and hummus. Then add the grilled chicken, your choice of veggies (tomatoes, cucumber, bell pepper, avocado, and red onion). Top with a generous dollop of Tzatziki sauce, some feta cheese, olives, a drizzle of olive oil, and some extra salt and pepper!
1 cup hummus, cherry tomatoes, red onions, avocado, bell pepper, avocado, feta cheese, olives

Notes

This yogurt marinade for chicken is one of many you can use for these bowls. For another, try the marinade we use in our Grilled Chicken Skewers.
Don’t marinate the chicken in lemon juice for over three hours. So if needed, soak the chicken in the other ingredients and add the lemon juice later.
NOTE: This chicken will not get as brown due to the white yogurt in the marinade. That’s ok – it’s still delicious!
Don’t like quinoa? Substitute farro or brown rice instead!
Store leftover ingredients in separate containers for up to four days.

Nutrition

Mexican Shrimp Salad

Sue Ringsdorf — Thu, 11 Jun 2026 11:00:00 +0000

This Mexican Shrimp Salad is a fresh and vibrant dish loaded with seasoned shrimp, crisp veggies, and bold Tex-Mex flavors all topped with freshly squeezed lime juice. It’s a light yet satisfying meal or appetizer that comes together in minutes and is perfect for warm weather entertaining or an easy weeknight dinner!

Spicy Shrimp Appetizer

While this salad recipe works for a small main course, it works well for an appetizer too. We love to serve it for a gathering of four to six – because it’s just the right amount before grilling a steak or burgers.

While I’m always going to opt for lots of jalapeño (including the seeds) and sriracha sauce, you may want to use less if serving it to guests. Speaking from experience, this one goes great with our skinny margaritas or grapefruit palomas.

Why This Recipe Works:

Simple to make – just a handful of fresh ingredients and shrimp that cooks in minutes. It looks and tastes impressive without spending hours in the kitchen.
Perfect level of spice – the sriracha and jalapeño bring just the right amount of heat without overpowering the fresh flavors. Dial it up or tone it down based on your crowd.
Great for entertaining – colorful, fresh, and full of bold flavor – exactly the kind of dish that makes people ask for the recipe before they finish their plate!

What You’ll Need:

I normally keep these items stocked in my refrigerator. Plus we have a jalapeño plant in the backyard!

shrimp – we use extra large deveined shrimp
shrimp marinade – a combo of sriracha, olive oil, and seasonings
salad ingredients – cherry tomatoes, avocado, jalapeño, red onion, cilantro, and freshly squeezed lime juice

How to make Mexican Shrimp Salad:

Step 1
Prep the shrimp. Peel and devein the shrimp, including removing the tails. (You can also buy them peeled and deveined.) If frozen, you’ll need to thaw first.

Step 2
Marinate the shrimp. Place the prepared shrimp in a plastic bag or mixing bowl. Add sriracha sauce, olive oil, and seasonings and mix well. Refrigerate for a couple of hours (or for a least 30 minutes).

Step 3
Prep the other salad ingredients. When you’re close to cooking the shrimp, chop the cherry tomatoes, avocado, cilantro, jalapeño, and red onion. Add to a mixing bowl and squeeze some lime juice over the top.

Step 4
Cook the shrimp. You can either cook shrimp on a grill or on your stovetop in a cast iron skillet.

If grilling, skewer the marinated shrimp. Cook over a hot fire until done, flipping as needed. The shrimp will cook quickly.
If cooking indoors, heat a large cast iron skillet over medium-high heat. When hot, add oil and then half of the shrimp. Cook on one side for a couple of minutes, and then flip to cook the other side. Again, it will cook quickly. Repeat process for remaining half of the shrimp.
Add the cooked shrimp to a large serving bowl.

Step 5
Add remaining ingredients. To the bowl with the cooked shrimp, add the remaining salad ingredients. Squeeze additional lime juice over the top of the shrimp salad and gently stir to combine.

Step 6
Serve. Serve Mexican shrimp salad with sides of your choice.

Sides to serve with Mexican Shrimp Salad:

Some simple cheese quesadillas, tostito chips, and/or a mixed green salad is always nice and simple.
Green Chile Rice
Mexican Refried Bean Dip
Stovetop Cilantro Lime Rice
Mexican Street Corn Kale Salad

Recipe FAQs:

How do I know when the shrimp is cooked?

Shrimp cooks very quickly – usually just 2-3 minutes per side over medium-high heat. You’ll know it’s done when it turns pink and opaque and curls into a loose C shape.

How spicy is this salad?

That’s completely up to you! The sriracha is the main source of heat – start with 1 tablespoon for a milder version and work your way up. You can also control the heat by removing the jalapeño seeds before chopping.

Can I use frozen shrimp?

Yes, you can use frozen shrimp! Just make sure to thaw it completely and pat it dry with paper towels before cooking. Excess moisture will prevent the shrimp from getting a nice sear in the pan.

How do I keep the avocado from browning?

The fresh lime juice in this recipe helps slow browning naturally. For best results, chop the avocado right before serving and toss it immediately with the lime juice.

What can I serve this with?

This salad is incredibly versatile! Serve it as written as a simple appetizer or salad – or in tacos or lettuce wraps, with tortilla chips for scooping, or alongside cilantro lime rice for a complete meal.

Can I use a different protein?

Definitely, yes! This recipe works beautifully with blackened chicken, grilled salmon, or even seared scallops in place of the shrimp.

Other Delicious Shrimp Recipes:

We love shrimp and have lots of choices for you.

Kitchen Tools Used: (affiliate links)

Large Cast Iron Skillet

xoxo ~Sue

Mexican Shrimp Salad Recipe

This Mexican Shrimp Salad is a fresh and vibrant dish loaded with seasoned shrimp, crisp veggies, and bold Tex-Mex flavors all topped with freshly squeezed lime juice. It's a light yet satisfying meal or appetizer that comes together in minutes and is perfect for warm weather entertaining or an easy weeknight dinner!

Course Main Dish, Salad

Cuisine American, Mexican

Keyword Mexican shrimp salad

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 371kcal

Author Sue Ringsdorf

Ingredients

For the shrimp:

2 pounds extra-large raw shrimp – peeled and deveined (and tails removed)
1-2 Tablespoon olive oil
3-4 Tablespoons sriracha – or less (if you don't like spicy)
1/2 teaspoon EACH onion powder and garlic powder
kosher salt and freshly ground black pepper – to taste

For the salad:

2 large avocados – chopped
6 oz. cherry tomatoes – halved
1 large jalapeno – finely chopped
1/4 medium red onion (about 1/3 cup) – finely chopped
1/3 cup cilantro – minced
kosher salt and freshly ground black pepper – to serve
1-2 large limes – freshly squeezed

Instructions

Prep the shrimp. Peel and devein the shrimp, including removing the tails. (You can also buy them peeled and deveined.) If frozen, you’ll need to thaw first.
2 pounds extra-large raw shrimp
Marinate the shrimp. Place the prepared shrimp in a plastic bag or mixing bowl. Add sriracha sauce, olive oil, and seasonings and mix well. Refrigerate for a couple of hours (or for a least 30 minutes).
1-2 Tablespoon olive oil, 3-4 Tablespoons sriracha, 1/2 teaspoon EACH onion powder and garlic powder, kosher salt and freshly ground black pepper
Prep the other salad ingredients. When you’re close to cooking the shrimp, chop the cherry tomatoes, avocado, cilantro, jalapeño, and red onion. Add to a mixing bowl and squeeze some lime juice over the top.
2 large avocados, 6 oz. cherry tomatoes, 1 large jalapeno, 1/4 medium red onion (about 1/3 cup), 1/3 cup cilantro, kosher salt and freshly ground black pepper, 1-2 large limes
Cook the shrimp. You can either cook shrimp on a grill or on your stovetop in a cast iron skillet.
* If grilling, skewer the marinated shrimp. Cook over a hot fire until done, flipping as needed. The shrimp will cook quickly.If cooking indoors, heat a large cast iron skillet over medium-high heat. When hot, add oil and then half of the shrimp.
* Cook on one side for a couple of minutes, and then flip to cook the other side. Again, it will cook quickly.
* Repeat process for remaining half of the shrimp.Add the cooked shrimp to a large serving bowl.
Add remaining ingredients. To the bowl with the cooked shrimp, add the remaining salad ingredients. Squeeze additional lime juice over the top of the shrimp salad and gently stir to combine.
Serve. Serve Mexican shrimp salad with sides of your choice.

Notes

Shrimp cooks very quickly – usually just 2-3 minutes per side over medium-high heat. You’ll know it’s done when it turns pink and opaque and curls into a loose C shape.
The sriracha is the main source of heat – start with 1 tablespoon for a milder version and work your way up. You can also control the heat by removing the jalapeño seeds before chopping.
This recipe works beautifully with blackened chicken, grilled salmon, or even seared scallops in place of the shrimp.

Nutrition

Grilled Buffalo Chicken Wraps

Sue Ringsdorf — Mon, 08 Jun 2026 11:00:00 +0000

These Grilled Buffalo Chicken Wraps are packed with juicy buffalo chicken, crisp veggies, blue cheese, and mashed avocado, all tucked into a warm, browned tortilla. Perfect for an easy weeknight meal or lunch, these wraps deliver bold flavor in every bite!

Buffalo Chicken Wraps

Are you buffalo chicken crazed like so many people these days? Join the club! We love these!

Yes, buffalo sauce does have a kick – but my version is perfectly balanced with a touch of honey and olive oil. It’s just spicy enough, with incredible flavor that transforms ordinary chicken breasts into something truly crave-worthy. Tuck that buffalo chicken into wraps and load them up with your favorite toppings!

You can absolutely enjoy this buffalo chicken on its own—no wraps or sandwiches required. But we love piling on the extras to take it over the top, and giving the wraps a quick toast in a skillet makes them even more delicious (and way easier to eat!).

Why we love these wraps:

Easy to make. These chicken wraps really ARE easy to make. A simple marinade, a quick grilling, and then just wrap and brown wraps in a skillet. You could even grill the chicken in advance and then assemble wraps at mealtime. We like these served cold too!
Fairly healthy. I love a protein-packed meal and these are just that. Packed!
Perfectly spicy. Who doesn’t crave a little spice in their chicken? haha. NOT ME! As y’all know, I’m a fan of fiery foods. But this one? It’s just right – not too spicy!

Ingredients Used for the Chicken:

Chicken – You’ll need about two pounds of chicken breasts or about four large breasts. I normally butterfly them so they are thinner and easier to cook.
Hot Sauce – Use Frank’s hot sauce – any version you prefer.
Olive Oil – Any olive oil works fine here.
Honey – A little bit of honey helps to balance the spiciness.
Spices – Just a bit of onion powder, smoked paprika, and black pepper.

Ingredients Used for the Wraps:

Tortillas – Large flour tortillas work best for these so you can get a lot of the filling in them. They won’t work well with medium or small tortillas.
Lettuce – Use any kind of lettuce you like. I went with some crunchy bib lettuce.
Avocado – You’ll need some mashed avocado too. Make sure they are just ripe enough to easily mash.
Blue Cheese – The blue cheese goes so well with the spicy buffalo sauce.
Carrots – Carrots go really well with these wraps too!

How to make Grilled Buffalo Chicken Wraps:

Step 1
Make marinade. Combine marinade ingredients in a small bowl – Frank’s hot sauce, olive oil, honey, and seasonings (onion powder, paprika, and black pepper). Whisk until well combined.

Step 2
Prep chicken. Butterfly the chicken breasts and place in a ziplock bag. Reserve 1/4 cup of marinade for serving, and pour remainder over the chicken. Place marinated chicken in the refrigerator for at least two hours or longer. You can also marinate overnight.

Step 3
Grill chicken. Light an outdoor grill to about 350 degrees. When grill is hot, add chicken and cook on one side for 7-8 minutes (time depends on your particular grill). Add extra grilling seasoning of your choice. Flip to cook the other side or until the thickest part of the meat reaches 165 degrees on a digital thermometer. (We normally cook to 160 degrees, accounting for a few degrees of carry-over cooking.)

Step 4
Slice chicken. Rest chicken for several minutes before slicing. Then slice in thin strips and add the reserved buffalo sauce.

Step 5
Arrange wraps. Lay tortillas out on a clean surface. Arrange ingredients down the middle – the lettuce, grilled chicken, mashed avocado, blue cheese, and matchstick carrots. Fold the ends up first, and then the sides, attempting to wrap all the ingredients in the tortilla. Flip them seam side down to hold the ingredients inside.

Step 6
Brown the wraps. Heat a large cast iron skillet to medium heat. Add a little olive oil (or avocado oil) and brown the chicken wraps, starting with seam side down (to keep the filling inside). Use a spatula to carefully turn to brown the other side. Repeat with the remaining wraps.

Step 7
Serve. Serve these wraps with carrot sticks and other side dishes of your choice. We love serving these wraps with a simple Arugula Quinoa Salad or Baked Garlic Home Fries.

Store leftover ingredients separately and then assemble and brown wraps for leftover meals. Since there is just the two of us in our empty nest, this method works great.

More Delicious Chicken Recipes:

We love our elevated chicken recipes! Say it with me. “NO MORE boring chicken”! Which is why you should also try one of the following next.

Expert Tips:

Allow time for chicken to absorb marinade. Make sure you marinate the chicken for at least two hours before grilling. This will enhance the flavors!
Reserve some marinade. Don’t forget to reserve some of the marinade for brushing on top of the chicken after it’s finished on the grill. Please don’t reserve anything from the bag with the chicken in it. That needs to be discarded.
Don’t overcook! Chicken is safe to eat at 165 degrees. I normally remove it from the grill when it’s at 160 degrees to allow for carry-over cooking. Over-cooked chicken is dry and no bueno. Watch it closely as it cooks.
Don’t over-stuff wraps. While you can make your wraps differently than I show here, if you are following my technique, try to avoid over-stuffing them. You want to get all that stuffing to stay inside before placing in the skillet. Browning the seam side first will help to keep them together.

Other Delicious Sandwiches and Wraps:

I’ve always been a sandwich/wrap lover because they are just so simple and approachable. For some other easy recipes, try one of the following.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Grilled Buffalo Chicken Wraps

These Grilled Buffalo Chicken Wraps are packed with juicy buffalo chicken, crisp veggies, blue cheese, and mashed avocado, all tucked into a warm, browned tortilla. Perfect for an easy weeknight meal or lunch, these wraps deliver bold flavor in every bite!

Course Main Dish

Cuisine American

Keyword buffalo sauce, chicken wraps, grilled buffalo chicken wraps

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 515kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds chicken breasts – boneless, skinless
1/2 cup Frank’s Hot Wings Sauce
1 ½ Tablespoons olive oil
2 Tablespoons honey
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper

For the wraps:

6 large tortillas – I like the Carb Balance burrito-size
large lettuce leaves – I used bib lettuce
2 large avocados – mashed
5 oz. blue cheese – crumbled
1/2 cup matchstick carrots

Instructions

Make marinade. Combine marinade ingredients in a small bowl – Frank’s hot sauce, olive oil, honey, and seasonings (onion powder, paprika, and black pepper). Whisk until well combined.
1/2 cup Frank’s Hot Wings Sauce, 1 ½ Tablespoons olive oil, 2 Tablespoons honey, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper
Prep chicken. Butterfly the chicken breasts and place in a ziplock bag. Reserve 1/4 cup of marinade for serving, and pour remainder over the chicken. Place marinated chicken in the refrigerator for at least two hours or longer. You can also marinate overnight.
2 pounds chicken breasts
Grill chicken. Light an outdoor grill to about 350 degrees. When grill is hot, add chicken and cook on one side for 7-8 minutes (time depends on your particular grill). Add extra grilling seasoning of your choice. Flip to cook the other side or until the thickest part of the meat reaches 165 degrees on a digital thermometer. (We normally cook to 160 degrees, accounting for a few degrees of carry-over cooking.)
Slice chicken. Rest chicken for several minutes before slicing. Then slice in thin strips and add the reserved buffalo sauce.
Arrange wraps. Lay tortillas out on a clean surface. Arrange ingredients down the middle – the lettuce, grilled chicken, mashed avocado, blue cheese, and matchstick carrots. Fold the ends up first, and then the sides, attempting to wrap all the ingredients in the tortilla. Flip them seam side down to hold the ingredients inside.
6 large tortillas, large lettuce leaves, 2 large avocados, 5 oz. blue cheese, 1/2 cup matchstick carrots
Brown the wraps. Heat a large cast iron skillet to medium heat. Add a little olive oil (or avocado oil) and brown the chicken wraps, starting with seam side down (to keep the filling inside). Use a spatula to carefully turn to brown the other side. Repeat with the remaining wraps.
Serve. Serve these wraps with carrot sticks and other side dishes of your choice. We love serving these wraps with a simple Arugula Quinoa Salad or Baked Garlic Home Fries.

Notes

Expert Tips:

Allow time for chicken to absorb marinade. Make sure you marinate the chicken for at least two hours before grilling. This will enhance the flavors!
Reserve some marinade. Don’t forget to reserve some of the marinade for brushing on top of the chicken after it’s finished on the grill. Please don’t reserve anything from the bag with the chicken in it. That needs to be discarded.
Don’t over-cook! Chicken is safe to eat at 165 degrees. I normally remove it from the grill when it’s at 160 degrees to allow for carry-over cooking. Over-cooked chicken is dry and no bueno. Watch it closely as it cooks.
Don’t over-stuff wraps. While you can make your wraps differently than I show here, if you are following my technique, try to avoid over-stuffing them. You want to get all that stuffing to stay inside before placing in the skillet. Browning the seam side first will help to keep them together.
STORING AND REHEATING: Store leftover ingredients separately and then assemble and brown wraps for leftover meals. Since there is just the two of us in our empty nest, this method works great.

Nutrition