Recipes - SueBee Homemaker

Squash Casserole with Ritz Crackers

Sue Ringsdorf — Mon, 07 Sep 2026 11:00:00 +0000

Squash Casserole with Ritz Crackers is a comforting, baked dish featuring tender slices of squash combined with a creamy, cheesy mixture and topped with a buttery, crunchy Ritz cracker crust. This Southern-inspired recipe is a perfect blend of textures and flavors, making it a beloved addition to family dinners and holiday gatherings.

Southern Squash Casserole

Since moving to Texas from the Midwest in 1993, I’ve learned a lot about certain southern foods. Like eating black-eyed peas on New Years Day and how some people adore a Crawfish Boil (no thank you ma’am!).

Over the years, I learned to love some of the well-known Southern staples – like Smoked Beef Brisket, Smoked Pork Butt, Pepper Jack Queso, Cowboy Baked Beans, and Bacon Wrapped Jalapeño Poppers. I’ve still got a long way to go to go but this southern squash casserole is an easy win for me!

Why We Love This Recipe:

SIMPLE INGREDIENTS – This squash casserole uses simple ingredients that can be found in your local grocery store.
QUICK TO MAKE – You can have this southern casserole on the table in about an hour or less.
USES SUMMER PRODUCE – If you’re a gardener, you’ll love using up extra summer produce in this recipe. While this squash casserole uses summer squash, you can still find it in grocery stores all year long.

What You’ll Need:

All of these ingredients are easily found in most grocery stores. We keep most of these ingredients stocked in our kitchen.

Olive Oil
Onion
Garlic
Eggs
Half and Half
Cheddar Cheese
Parmesan Cheese
Unsalted Butter
Ritz Crackers
Kosher Salt and Freshly Ground Black Pepper

How to make Squash Casserole:

Step 1
Prep. Preheat the oven to 375 degrees. Spray a 9×13 baking dish with spray.

Step 2
Sauté veggies. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, the chopped onions. Sauté onions until softened, about 3 minutes. Then add garlic and stir for 30 seconds.

Step 3
Add squash. Add the sliced squash and salt to the pan, and continue to sauté for 7-8 minutes or until just tender.

NOTE: 1) Make sure you don’t slice the squash too thin, and 2) be careful to avoid over-cooking the squash when you sauté it. It should be JUST tender.

Step 4
Drain. Transfer the squash mixture to a large colander to drain excess moisture.

Step 5
Combine eggs and half and half. Add the eggs and half and half to a small bowl and mix well to combine.

Step 6
Combine ingredients. Add the strained squash mixture to a large mixing bowl. Then add most of the cheddar cheese, the egg mixture, and salt and pepper to taste. Stir to combine and transfer to the prepared baking dish. Top with the remaining cheddar cheese and shredded parmesan cheese.

Step 7
Crush Ritz crackers. Add crackers to a large sealable bag. Use a rolling pin (or a can) to crush the crackers into coarse crumbs.

Step 8
Add topping. Combine the cracker crumbs with the melted butter in a mixing bowl. Stir well and then sprinkle the topping over the casserole, spreading evenly to all sides of the dish.

Step 9
Bake. Bake the casserole for 20-25 minutes or until golden brown on top and bubbly. Serve with some chopped cilantro or parsley.

Serve this casserole with any protein. We love it with grilled steak or chicken, but it pair well with so many things! Try our Grilled Filet Mignon, Smoked Spatchcock Turkey, Grilled Caprese Chicken, Double Crust Chicken Pot Pie, or Beef Kabobs on the Grill.

Storing and Freezing:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
I don’t recommend freezing this casserole due to the watery nature of zucchini squash and yellow squash.

Recipe FAQs:

Can I prepare this casserole ahead of time?

Assemble the casserole without the Ritz cracker topping, refrigerate it, then add the topping right before baking so it stays crisp.

Do I have to sauté the squash first?

Yes. Raw squash will release too much liquid and won’t soften properly. Pre‑cooking is what gives the casserole its creamy texture.

Are there some recipe variations?

You can add other types of cheese (like smoked gouda, gruyere cheese, or white cheddar cheese), heavy cream or whole milk instead of half and half, and other seasonings (onion powder and red pepper flakes would be tasty).

How do I prevent the squash casserole from getting watery?

To prevent this, we sauté the squash and add salt which draws out moisture. Then we strain it in a colander to get as much liquid out as possible.

How long does it bake?

Most casseroles bake at 375°F for 25–35 minutes, or until bubbly and golden. If it’s been refrigerated, add about 10 extra minutes.

Other Squash Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Squash Casserole with Ritz Crackers

Course Side Dish

Cuisine American

Keyword southern squash casserole, squash casserole with ritz crackers

Prep Time 30

Cook Time 25

Total Time 50

Servings servings

Calories 312kcal

Author Sue Ringsdorf

Ingredients

For the squash mixture:

2 Tablespoons extra-virgin olive oil
1 cup white onion – chopped
3 cloves garlic – minced
1 ⅓ pounds zucchini squash – sliced
1 ⅓ pounds yellow squash – sliced
2 teaspoons kosher salt – to taste

Remaining ingredients:

6 oz. cheddar cheese – freshly shredded
2 large eggs
1/2 cup half and half
kosher salt and freshly ground black pepper – to taste
2 oz. parmesan cheese – freshly shredded
4 Tablespoons unsalted butter
24 Ritz crackers – crushed

Instructions

Prep. Preheat the oven to 375 degrees. Spray a 9×13 baking dish with spray.
Sauté veggies. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, the chopped onions. Sauté onions until softened, about 3 minutes. Then add garlic and stir for 30 seconds.
2 Tablespoons extra-virgin olive oil, 1 cup white onion, 3 cloves garlic
Add squash. Add the sliced squash and salt to the pan, and continue to sauté for 7-8 minutes or until just tender.
1 ⅓ pounds zucchini squash, 1 ⅓ pounds yellow squash, 2 teaspoons kosher salt
Drain. Transfer the squash mixture to a large colander to drain excess moisture. (If time, leave this sit for 20 minutes or more.)
Combine eggs and half and half. Add the eggs and half and half to a small bowl and mix well to combine.
2 large eggs, 1/2 cup half and half
Combine ingredients. Add the strained squash mixture to a large mixing bowl. Then add all but one cup of the cheddar cheese, the egg mixture, and salt and pepper to taste. Stir to combine and transfer to the prepared baking dish. Top with the remaining cheddar cheese and shredded parmesan cheese.
6 oz. cheddar cheese , kosher salt and freshly ground black pepper, 2 oz. parmesan cheese
Crush Ritz crackers. Add crackers to a large sealable bag. Use a rolling pin (or a can) to crush the crackers into coarse crumbs.
24 Ritz crackers
Add topping. Combine the cracker crumbs with the melted butter in a mixing bowl. Stir well and then sprinkle the topping over the casserole, spreading evenly to all sides of the dish.
4 Tablespoons unsalted butter, 24 Ritz crackers
Bake. Bake the casserole for 25-30 minutes or until golden and bubbly. Allow it to rest for 5-10 minutes.
Serve with some chopped cilantro or parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
I don’t recommend freezing this casserole due to the watery nature of zucchini squash and yellow squash.

Nutrition

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

Cucumber Avocado Salad with Crispy Chickpeas

Sue Ringsdorf — Thu, 27 Aug 2026 11:00:00 +0000

Cucumber Avocado Salad with Crispy Chickpeas is a cool, crunchy mix of mini cucumbers, ripe avocado, spiced chickpeas, feta, and dill, all tossed in a creamy avocado dressing. Bright, hearty, and wildly satisfying, it’s the kind of simple recipe that delivers big flavor – the same fresh energy we love at Bar Acuda in Hanalei!

Best Cucumber Salad

Hawaii has been our happy place ever since we first traveled there in 2016. We love the slow pace, the ocean breeze, the people, and of course, the food. The little town of Hanalei on Kauai’s north shore is one of our favorite spots on earth, and Bar Acuda is still one of our go‑to restaurants there.

Bar Acuda is a cozy Hanalei favorite known for fresh, island‑driven tapas and a relaxed vibe – totally our style. Their cucumber salad is one of those quietly legendary dishes: super fresh, bright, crispy, a little tangy, and just beautifully balanced. This recipe is my attempt to recreate it.

Why This Recipe Works:

It’s a full-on texture party – crispy chickpeas, creamy avocado, crunchy cukes, soft feta. Every bite hits different.
You get double avocado action – chunks in the salad and a silky avocado dressing. Peak satisfaction.
Nutritious without trying too hard – fiber, healthy fats, protein, and tons of fresh produce.
Works as a side dish, light lunch, or add-your-protein dinner. Very flexible.

What You’ll Need:

chickpeas
olive oil
seasonings – onion powder, ground cumin, ground oregano, kosher salt, and freshly ground black pepper
cucumbers
avocado
fresh dill
feta cheese
simple dressing – more avocado, garlic, olive oil, fresh lemon juice, white wine vinegar, salt, and pepper

How to make Cucumber Avocado Salad with Crispy Chickpeas:

Step 1
Prep chickpeas. Rinse chickpeas in a colander and then pat dry using paper towel. Add olive oil and seasonings and spread out on a large baking sheet.

NOTE: Make sure the chickpeas get really dry. I usually pat them with paper towels, then let them hang out on a clean dish towel for a bit so any extra moisture can evaporate.

Step 2
Bake chickpeas. Bake seasoned chickpeas in a preheated 400 degree F oven for 30-35 minutes, shaking midway through, until crispy. Remove pan and set aside.

Step 3
Prep salad. While the chickpeas roast, slice the cucumbers into half‑moons (or whatever shape you like) and add them to a serving bowl or platter. Layer in the chopped avocado, fresh mint, and crumbled feta, and set it aside until the chickpeas are ready.

Step 4
Make dressing. To a small food processor, add avocado, garlic, olive oil, lemon juice, white wine vinegar, salt, and pepper. Process until well combined.

Step 5
Add dressing to salad. Pour the salad dressing overtop the salad and toss well. Add some of the crispy chickpeas.

Step 6
Serve. Serve cucumber salad with extra dill, extra chickpeas, salt, and pepper – as desired.

This salad is best enjoyed right away. After a few hours, the cucumbers soften and the avocado loses its brightness.

What to serve with cucumber avocado salad:

Recipe FAQs:

How long do the chickpeas stay crispy?

They’re best the day you make them. If they soften, pop them back in a hot oven for a few minutes.

What kind of cucumbers work best?

Mini or Persian cucumbers stay crunchy and don’t release a ton of water.

Can I prep the salad ahead of time?

You can chop the cucumbers, dill, and feta ahead, but wait to add the avocado and dressing until right before serving so everything stays fresh.

Will the avocado dressing turn brown?

A little, eventually – but the lemon juice slows it down. Store it in an airtight container and press plastic wrap directly on the surface if you’re making it ahead.

Can I swap the feta for something else?

Goat cheese or queso fresco both work well, depending on the flavor you want.

Other Fresh Salads:

We normally make a large salad of some kind at the start of each week. Here are some other choices for you to try next.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Cucumber Avocado Salad with Crispy Chickpeas

Course Salad

Cuisine American

Keyword cucumber avocado salad, cucumber salad with crispy chickpeas

Prep Time 40

Total Time 40

Servings servings

Calories 503kcal

Ingredients

For the chickpeas

15 oz. chickpeas – rinsed and patted REALLY dry
2 Tablespoons olive oil
1/2 teaspoon EACH onion powder, ground cumin, dried oregano, kosher salt, freshly ground black pepper – or use other seasonings of your choice

For the salad:

6 mini cucumbers – chopped
1 ½ large ripe avocado – chopped
1/4 cup fresh dill – chopped
2 oz. feta cheese – crumbled

For the dressing:

1/2 large ripe avocado
1 clove garlic
2 Tablespoons olive oil
3 Tablespoons freshly squeezed lemon juice – from about one large lemon
2 Tablespoons white wine vinegar
kosher salt and freshly ground black pepper – to taste

Instructions

Prep chickpeas. Rinse chickpeas in a colander and then pat dry using paper towel. Add olive oil and seasonings and spread out on a large baking sheet.
NOTE: Make sure the chickpeas get really dry. I usually pat them with paper towels, then let them hang out on a clean dish towel for a bit so any extra moisture can evaporate.
15 oz. chickpeas, 2 Tablespoons olive oil, 1/2 teaspoon EACH onion powder, ground cumin, dried oregano, kosher salt, freshly ground black pepper
Bake chickpeas. Bake seasoned chickpeas in a preheated 400 degree F oven for 30-35 minutes, shaking midway through, until crispy. Remove pan and set aside.
Prep salad. While the chickpeas roast, slice the cucumbers into half‑moons (or whatever shape you like) and add them to a serving bowl or platter. Layer in the chopped avocado, fresh mint, and crumbled feta, and set it aside until the chickpeas are ready.
6 mini cucumbers, 1 ½ large ripe avocado, 1/4 cup fresh dill, 2 oz. feta cheese
Make dressing. To a small food processor, add avocado, garlic, olive oil, lemon juice, white wine vinegar, salt, and pepper. Process until well combined.
1/2 large ripe avocado, 1 clove garlic, 2 Tablespoons olive oil, 3 Tablespoons freshly squeezed lemon juice, 2 Tablespoons white wine vinegar, kosher salt and freshly ground black pepper
Add dressing to salad. Pour the salad dressing overtop the salad and toss well. Add some of the crispy chickpeas.
Serve. Serve cucumber salad with extra dill, extra chickpeas, salt, and pepper – as desired.

Notes

This salad is best enjoyed right away. After a few hours, the cucumbers soften and the avocado loses its brightness.
You can chop the cucumbers, dill, and feta ahead, but wait to add the avocado and dressing until right before serving so everything stays fresh.

Nutrition

Crispy Chickpeas Recipe

Sue Ringsdorf — Mon, 24 Aug 2026 11:00:00 +0000

This Crispy Chickpeas Recipe delivers perfectly spiced, golden chickpeas that roast up irresistibly crunchy. They’re simple, snackable, and versatile enough to sprinkle over salads, bowls, or anything that needs a little extra texture!

Crispy Roasted Chickpeas

Since I’m a huge salad person, I’m always looking for new ways to add fun flavors and textures. Dining out has become my favorite source of inspiration, especially now that salads have evolved so far beyond the iceberg‑and‑French‑dressing days of my childhood.

Since stumbling across the most amazing cucumber salad with crispy chickpeas at Bar Acuda in Hanalei, Hawaii, I’ve been craving it nonstop. This recipe is my way of bringing a little bit of that vacation magic back home.

Why we love this recipe:

Crispy chickpeas bring that crave-worthy crunch every salad needs.
The warm spices make them way more exciting than plain croutons.
They’re a quick, budget‑friendly snack you can make anytime.
They level up bowls, soups, and salads with almost no effort.r own.

What You’ll Need:

Chickpeas – You’ll need one 15 oz. can of chickpeas.
Olive Oil – I normally use extra-virgin olive oil.
Other Seasonings – For this batch, I used onion powder, ground cumin, dried oregano, kosher salt and freshly ground black pepper.

How to make crispy chickpeas:

I used to make these on the stovetop, but they’d splatter everywhere and leave a huge mess. The oven keeps things tidy and makes the chickpeas even crispier, so it’s a win all around.

Step 1
Prep. Preheat oven to 400 degrees F. Add a piece of parchment paper to a large baking sheet.

Step 2
Prep chickpeas. Strain and rinse the chickpeas, then spread them out on a paper towel. Lay another towel on top and gently roll them around to get them as dry as possible. After that, transfer them to a clean dish towel and let them air‑dry for a bit so any lingering moisture can evaporate.

Step 3
Add oil and seasonings. Add chickpeas to a mixing bowl and top with olive oil and seasonings. Mix well. Transfer to the prepared sheet pan.

Step 4
Bake. Place pan of chickpeas in the preheated oven and roast until crispy – about 30-35 minutes or so. Give them a shake halfway through, and then just keep an eye on them near the end.

Step 5
Serve. These are great as a little snack but we often add them to salads or bowls.

How to store leftovers: These are best served fresh the first day! They get soggy if completely covered or stored in a container. So just cover them lightly with a paper towel. You can also do a quick sauté to crisp them back up.

Recipe FAQs:

What are chickpeas?

Chickpeas, otherwise known as garbanzo beans, are a type of legume. Chickpeas appear in dishes ranging from hummus to salads and falafel. They can be eaten straight from a can, puréed, stewed, or dried and ground into flour. Dried chickpeas must be soaked before being cooked.

Are chickpeas healthy?

Chickpeas are fairly nutritious. They provide a variety of vitamins and minerals, and are a good source of fiber and protein. Chickpeas are a filling food that may help lower appetites and manage weight.

How do I get them really crispy?

Dry them really well before seasoning. Moisture is the enemy of crunch.

Do I need to peel the skins?

Nope. Some fall off on their own, but you don’t need to peel them.

What temperature should I bake them at?

A hot oven — around 400°F — helps them crisp up without drying out too much.

Why do mine get soft after cooling?

They need a longer bake or a few extra minutes in the oven after seasoning. Cooling on the pan also helps them stay crisp.

Can I make them ahead of time?

Yes. Store them uncovered at room temp and re-crisp in the oven for a few minutes if needed.

Ways to enjoy chickpeas:

Add to hummus recipes – The Best Healthy Hummus Recipe and Toasted Pine Nut Hummus
Top salads – Top our Cucumber Avocado Salad (see below), Arugula Quinoa Salad, or Goat Cheese Quinoa Salad.
Bowls – We love this addition to our Greek Chicken Grain Bowls or Chicken Hummus Bowls.
Eat them as a snack!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Crispy Chickpeas Recipe

This Crispy Chickpeas Recipe delivers perfectly spiced, golden chickpeas that roast up irresistibly crunchy. They’re simple, snackable, and versatile enough to sprinkle over salads, bowls, or anything that needs a little extra texture!

Course Side Dish, Snack

Cuisine American

Keyword crispy chickpeas, how to make crispy chickpeas

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 239kcal

Author Sue Ringsdorf

Ingredients

15 oz chickpeas – strained and patted dry
2 Tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

I used to make these on the stovetop, but they’d splatter everywhere and leave a huge mess. The oven keeps things tidy and makes the chickpeas even crispier, so it’s a win all around.

Prep. Preheat oven to 400 degrees F. Add a piece of parchment paper to a large baking sheet.
Prep chickpeas. Strain and rinse the chickpeas, then spread them out on a paper towel. Lay another towel on top and gently roll them around to get them as dry as possible. After that, transfer them to a clean dish towel and let them air‑dry for a bit so any lingering moisture can evaporate.
15 oz chickpeas
Add oil and seasonings. Add chickpeas to a mixing bowl and top with olive oil and seasonings. Mix well. Transfer to the prepared sheet pan.
2 Tablespoons olive oil 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
Bake. Place pan of chickpeas in the preheated oven and roast until crispy – about 30 minutes or so. Give them a shake halfway through, and then just keep an eye on them near the end.
Serve. These are great as a little snack but we often add them to salads or bowls.

Notes

How to store leftovers: These are best served fresh the first day! They get soggy if completely covered or stored in a container. So just cover them lightly with a paper towel. You can also do a quick sauté to crisp them back up.
Add crispy chickpeas to hummus, salads, bowls, or enjoy as a snack!

Nutrition

Deconstructed Burgers with Special Sauce

Sue Ringsdorf — Thu, 20 Aug 2026 11:00:00 +0000

Deconstructed Burgers take everything you love about a classic burger and serve it up in a bowl – no bun required! All the same delicious elements are here, just reimagined in the most fun and satisfying way, with the addition of crispy roasted potatoes and a special sauce that ties it all together!

Try our Low Carb Egg Roll in a Bowl next.

Cheeseburger Bowls

Burgers are one of our absolute favorite things to throw on the grill in the summer – but let’s be honest, sometimes the weather just doesn’t cooperate. On those cold or rainy days when grilling is off the table, I still want all that classic burger goodness, and that’s exactly how this recipe was born.

Why This Recipe Works:

Bold and beefy flavor – ground chuck seasoned with Worcestershire sauce, garlic, and onion delivers all the classic burger flavor you love in every single bite
That burger sauce – creamy, tangy, and absolutely irresistible, this homemade sauce is the secret weapon that ties the whole bowl together
Crispy roasted potatoes – a genius swap for the bun that adds a hearty, satisfying element to every bowl
Totally customizable – load it up with cheddar cheese, pickled red onions, lettuce, tomatoes, and pickles — make it your own!

What you’ll need to make Deconstructed Burgers:

The following ingredients are everything you need to make a deconstructed burger with classic burger toppings.

The Beef Mixture – A quick combo of lean ground beef, onions, Worcestershire Sauce, and seasonings. This is a super flavorful ground beef mixture.
Special Sauce – This sauce combines mayo, ketchup, mustard, dill pickle relish, Worcestershire sauce, and seasonings – and is quick to make.
Yellow Potatoes – Our go-to oven roasted potatoes – just a simple combo of potatoes, olive oil, salt, and pepper.
Cheese – Any cheese will work here. Use your favorite!
Veggies – We added lettuce and tomatoes to these bowls.
Pickled Red Onions – Keep a jar of pickled onions on hand in your refrigerator or use regular red onion – or dill pickles.

Recipe Substitutions and Variations:

Instead of ground beef, use ground turkey, ground chicken, or any kind of sausage.
Use another dressing. Try our Chipotle Ranch Dressing or Dill Pickle Ranch Dressing.
If you don’t want to make pickled onions, you can use any type of onions.
Instead of adding roasted potatoes, you could prepare frozen french fries from the store for a short-cut.
Use other veggies as desired.

How to make Cheeseburger Bowls:

Step 1
Make burger sauce. In a small mixing bowl, combine mayonnaise, ketchup, mustard, dell pickle relish, Worcestershire sauce, and seasonings. Whisk well to combine and then store in the refrigerator for later.

Step 2
Make the beef mixture. Heat up a cast iron skillet over medium-high heat. Add the ground beef, diced onions, Worcestershire Sauce, and seasonings (garlic powder, onion powder, kosher salt, and freshly ground black pepper).

Stir the beef frequently until cooked completely through.

Step 3
Make roasted potatoes. Meanwhile, chop the potatoes and add to a large baking sheet lined with parchment paper. Add olive oil, salt, and pepper over the top and use your hands to combine.

Step 4
Assemble bowls. Add the beef mixture and the roasted potatoes to serving bowls. Top with lettuce, tomatoes, cheese, and pickled onions (or pickles). Then drizzle the special sauce over the top.

Step 5
Serve. Serve these bowls warm or at room temperature.

Store leftovers in airtight containers in the refrigerator for 3-4 days. You can also meal prep this recipe. Combine the meat and potatoes in containers and everything else should be stored separately.

Recipe FAQs:

Can I use a different type of ground meat?

Absolutely! 85% lean ground chuck is ideal because the fat content keeps the meat juicy and flavorful, but 80/20 works great too. Leaner ground beef like 90/10 can work but may result in a slightly drier filling – so don’t skip the Worcestershire sauce if you go that route!

What type of potatoes work best for this recipe?

Yellow potatoes are our top choice – they have a naturally buttery flavor and crispy up beautifully in the oven. Russet potatoes work great too if that’s what you have on hand, just cut them into similar sized pieces for even cooking.

Can I make the burger sauce ahead of time?

Yes, and it actually tastes even better after sitting in the refrigerator for a few hours! Make it up to 3 days ahead and store in an airtight container until ready to use.

Can I meal prep this recipe?

Absolutely! Cook the meat and roast the potatoes ahead of time and store separately in the refrigerator for up to 3 days. Keep the toppings and sauce separate and assemble the bowls fresh when you’re ready to eat.

Other Delicious Bowl Recipes:

All of these lighter recipes are great options for meal prep.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Deconstructed Burgers with Special Sauce

Deconstructed Burgers take all the elements of a traditional burger and combines them in a bowl instead of assembling them into a sandwich. This low-carb meal is fresh and delicious and is topped with a creamy dill pickle ranch dressing!

Course Main Dish

Cuisine American

Keyword deconstructed cheeseburger bowls, hamburger bowl

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 766kcal

Author Sue Ringsdorf

Ingredients

For the meat:

1 ½ pounds 85% lean ground chuck
1 small yellow onion – chopped
2 Tablespoons Worcestershire Sauce
1/2 teaspoon EACH garlic powder, onion powder
kosher salt and freshly ground black pepper – to taste

For the burger sauce:

1/2 cup mayonnaise light – or regular
3 Tablespoons ketchup
1 Tablespoon yellow mustard
2 teaspoons dill pickle relish
1 teaspoon Worcestershire Sauce
1/4 teaspoon EACH garlic powder, onion powder
freshly ground black pepper – to taste

For the potatoes:

2 pounds yellow potatoes
2-3 Tablespoons olive oil
kosher salt and freshly ground black pepper – to taste

Other bowl ingredients:

cheddar cheese
pickled red onions or dill pickles – optional
lettuce, tomatoes, avocado etc.

Instructions

Make burger sauce. In a small mixing bowl, combine mayonnaise, ketchup, mustard, dell pickle relish, Worcestershire sauce, and seasonings. Whisk well to combine and then store in the refrigerator for later.
1/2 cup mayonnaise light, 3 Tablespoons ketchup, 1 Tablespoon yellow mustard, 2 teaspoons dill pickle relish, 1 teaspoon Worcestershire Sauce, 1/4 teaspoon EACH garlic powder, onion powder, freshly ground black pepper
Make the beef mixture. Heat up a cast iron skillet over medium-high heat. Add the ground beef, diced onions, Worcestershire Sauce, and seasonings (garlic powder, onion powder, kosher salt, and freshly ground black pepper).
Stir the beef frequently until cooked completely through.
1 ½ pounds 85% lean ground chuck, 1 small yellow onion, 2 Tablespoons Worcestershire Sauce, 1/2 teaspoon EACH garlic powder, onion powder
Make roasted potatoes. Meanwhile, chop the potatoes and add to a large baking sheet lined with parchment paper. Add olive oil, salt, and pepper over the top and use your hands to combine.
2 pounds yellow potatoes, 2-3 Tablespoons olive oil, kosher salt and freshly ground black pepper
Assemble bowls. Add the beef mixture and the roasted potatoes to serving bowls. Top with lettuce, tomatoes, avocado, cheese, and pickled onions (or pickles). Then drizzle the special sauce over the top.
lettuce, tomatoes, avocado etc., cheddar cheese, pickled red onions or dill pickles
Serve. Serve these bowls warm or at room temperature.

Notes

Recipe Substitutions and Variations:

Instead of ground beef, use ground turkey, ground chicken, or any kind of sausage.
Use another dressing. Try our Chipotle Ranch Dressing or Dill Pickle Ranch Dressing.
If you don’t want to make pickled onions, you can use any type of onions.
Instead of adding roasted potatoes, you could prepare frozen french fries from the store for a short-cut.
Use other veggies as desired.

Nutrition

Burger Sauce

Sue Ringsdorf — Mon, 17 Aug 2026 11:00:00 +0000

This Burger Sauce is a creamy, tangy, and delicious homemade condiment made with just a handful of simple ingredients that takes any burger to a whole new level. Once you make it from scratch you will never reach for a bottle of store-bought sauce again!

Special Sauce

You know how certain jingles just stick with you forever? Like the McDonald’s Big Mac jingle – ‘Two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun.’ I can still recite it without even thinking! I grew up indulging in Big Macs as a kid, and honestly that special sauce is what I remember most. Consider this my homemade love letter to that iconic flavor!

Sure, you can buy burger sauce in a bottle these days, but homemade is the way to go. It’s simple, delicious, and you can make what you need and not have extra bottles cluttering up your refrigerator shelves.

Why This Recipe Works:

Simple to make – just a handful of pantry staples whisked together in minutes – no cooking required!
Better than anything store-bought – creamy, tangy, and packed with flavor that no bottled sauce can compete with
Incredibly versatile – perfect on burgers, deconstructed burger bowls, fries, sandwiches, wraps, and so much more
Make ahead friendly – it actually gets better as it sits in the refrigerator, making it the perfect sauce to prep ahead of time

What You’ll Need:

Mayonnaise
Ketchup
Mustard
Worcestershire Sauce
Dill Pickle Relish
Seasonings – garlic powder, onion powder, and freshly ground black pepper

Recipe Substitutions:

Instead of mayo, you can try any combo of mayo, sour cream, and/or Greek yogurt.
Try BBQ sauce or spicy sriracha instead of ketchup.
Dijon mustard works instead of yellow mustard – for a more sophisticated flavor.
Soy sauce could be subbed for Worcestershire and gives a similar umami flavor.
Instead of dill pickle relish, chop up some dill pickles or try a sweet relish.
The sky is the limit for seasonings. Make it your own!

How to make Special Burger Sauce:

Step 1
Combine ingredients. Combine all the burger sauce ingredients in a mixing bowl – the mayonnaise, ketchup, mustard, dill pickle relish, Worcestershire sauce, and seasonings.

Step 2
Whisk ingredients. Whisk the ingredients together until very well combined.

Step 3
Add to a jar. Add the burger sauce to a mason jar and store in the refrigerator for up to one week.

How to use this special sauce:

Add it to our Deconstructed Burgers with Special Sauce.
Top any burger like Goat Cheese Burgers, Mushroom Beef Burgers, or Mushroom Swiss Burgers with Caramelized Onions.
Dip fries! Try our Baked Garlic Home Fries or Spicy Baked Sweet Potato Fries!

Recipe FAQs:

Can I make burger sauce ahead of time?

Yes, of course. The flavors get even better as the sauce sits and everything melds together. Make it up to 3 days ahead and store in an airtight container in the refrigerator until ready to use.

How long does homemade burger sauce last?

Stored in an airtight container in the refrigerator, burger sauce keeps beautifully for up to one week. Just give it a good stir before serving as it may separate slightly.

Can I make this sauce spicy?

Yes – add a teaspoon of sriracha, a pinch of cayenne pepper, or a few dashes of your favorite hot sauce to kick up the heat. Start small and taste as you go!

What can I add burger sauce to in addition to burgers?

So many things! It’s incredible as a dipping sauce for fries and onion rings, spread on sandwiches and wraps, drizzled over deconstructed burger bowls, or used as a dipping sauce for chicken tenders.

Can I double the sauce recipe?

Yes, this recipe doubles beautifully. Just whisk everything together in a larger bowl and store in an airtight container or large mason jar. Perfect for entertaining or meal prepping for the week!

Other Delicious Sauce Recipes:

You’ll almost always find a jar of sauce in our refrigerator at one time or another.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Burger Sauce

This Burger Sauce is a creamy, tangy, and delicious homemade condiment made with just a handful of simple ingredients that takes any burger to a whole new level. Once you make it from scratch you will never reach for a bottle of store-bought sauce again!

Course Sauce

Cuisine American

Keyword burger sauce

Prep Time 10

Total Time 10

Servings Tablespoons

Calories 69kcal

Author Sue Ringsdorf

Ingredients

1/2 cup mayonnaise
3 Tablespoons ketchup
1 Tablespoon yellow mustard
2 teaspoons dill pickle relish
1 teaspoon Worcestershire Sauce
1/4 teaspoon EACH garlic powder, onion powder
freshly ground black pepper – to taste

Instructions

Combine ingredients. Combine all the burger sauce ingredients in a mixing bowl – the mayonnaise, ketchup, mustard, dill pickle relish, Worcestershire sauce, and seasonings.
1/2 cup mayonnaise, 3 Tablespoons ketchup, 1 Tablespoon yellow mustard, 2 teaspoons dill pickle relish, 1 teaspoon Worcestershire Sauce, 1/4 teaspoon EACH garlic powder, onion powder, freshly ground black pepper
Whisk ingredients. Whisk the ingredients together until very well combined.
Add to a jar. Add the burger sauce to a mason jar and store in the refrigerator for up to one week.

Notes

In addition to adding this sauce to burgers, it’s incredible as a dipping sauce for fries and onion rings, spread on sandwiches and wraps, drizzled over deconstructed burger bowls, or used as a dipping sauce for chicken tenders.
To make this sauce spicy, add a teaspoon of sriracha, a pinch of cayenne pepper, or a few dashes of your favorite hot sauce to kick up the heat. Start small and taste as you go!

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

Blueberry Ice Cream Recipe

Sue Ringsdorf — Thu, 30 Jul 2026 11:00:00 +0000

This homemade blueberry ice cream is rich, creamy, and bursting with fresh blueberry flavor in every scoop. Made with real blueberries and a simple custard base, it’s the perfect summertime treat for any ice cream lover.

Jackie says “Sue I made this recipe and it was the best ice cream I have ever made!!! The recipe was so simple to follow and make I was surprised. You are a true inspiration with all the ice cream recipes you offer…amazing!!! I have made the Butterscotch, Carmel, Chocolate and Toffee all easy and delicious! Thanks so much!”

NOTE: I recently adapted this recipe to leave out the blueberry pulp. This recipe now includes only the blueberry juice – but the pulp can be added if you prefer it!

Best Blueberry Ice Cream

Mike and I celebrated our 30th wedding anniversary in Maine two years ago – home of the blueberry! We fell in love with all things blueberry, from the best blueberry beer and refreshing blueberry mules to creamy blueberry ice cream. We discovered an amazing soft-serve shop just a few blocks from where we were staying in Bar Harbor, and after my first bite, I knew I had to recreate it for the blog.

When I buy blueberries, I almost always buy the large one-pound (or bigger!) containers, especially when they’re in season. If I’m not turning them into blueberry ice cream, you can usually find me eating them by the handful.

Other Delicious Blueberry Recipes:

You’ll love these blueberry recipes too!

Ingredients Needed:

Dairy – An even amount of heavy cream and whole milk is needed.
Eggs – I used four egg yolks for this recipe.
Sugar – Just a cup and a fourth of granulated sugar.
Vanilla – I always use Watkin’s Vanilla.
Blueberries – Fresh blueberries work best!
Lemon – Some fresh lemon juice helps keep the blueberries fresh!

How to Temper Eggs:

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

Pour the whole milk and heavy cream into a small saucepan and heat over medium heat until it reaches 165 degrees F, stirring often. Do not boil.
In a small mixing bowl, combine the egg yolks and 1/4 cup granulated sugar, and whisk well.
When the dairy reaches 165 degrees F, take a measuring cup and pour about one cup into the egg mixture, whisking vigorously as you pour. Do not stop whisking as you drizzle in the dairy.
Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 165 degrees F.
Remove from heat and let cool slightly. Refrigerate.

How to make blueberry ice cream:

Step 1
Prep. If using a KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.

Step 2
Temper the eggs. See directions above.

Step 3
Cook the blueberries. In a medium saucepan, combine the blueberries, the freshly squeezed lemon, and 1/2 cup of granulated sugar. Cook on medium heat, and use a potato masher to smash the blueberries open while cooking. This process will take about 20 minutes.

Step 4
Strain the blueberries. Pour the cooked blueberries into a fine-mesh strainer set over a bowl, reserving all of the juices. Use the back of a spoon to gently press and stir the berries, extracting as much juice as possible. Let the blueberry juice cool.

Step 5
Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture, the blueberry JUICE (not the berry pulp), and the vanilla extract. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 6
Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.

Step 7
Remove. Use a rubber scraper to pour the ice cream out of the bowl into a freezer-safe container, smoothing evenly to all sides.

Step 8
Freeze. Freeze the blueberry ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Other Ice Cream Flavors:

So tell me, which kind of ice cream do you want to make next?

Something fruity? Peach | Blueberry | Very Berry | Strawberry
Chocolatey? Double Chocolate | Chocolate Peanut Butter
Classic? Vanilla Bean | Butter Pecan | Cookies and Cream | Mint Chip | Oreo
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB

No matter which kind of ice cream maker you are using, you can adapt all of my ice cream recipes to fit. Head to our KitchenAid Ice Cream Recipes post to see my other recipes!

Kitchen Items Used: (affiliate links)

xoxo ~Sue

Blueberry Ice Cream Recipe

This homemade blueberry ice cream is rich, creamy, and bursting with fresh blueberry flavor in every scoop. Made with real blueberries and a simple custard base, it's the perfect summertime treat for any ice cream lover.

Course Dessert

Cuisine American

Keyword blueberry ice cream recipe, homemade ice cream, kitchenaid ice cream

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings 1-cup servings

Calories 461kcal

Author Sue Ringsdorf

Ingredients

For the blueberries:

2 pints blueberries – or 24 ounces
1/2 cup granulated sugar – divided
1/2 large lemon – freshly squeezed

The remaining:

4 large egg yolks
3/4 cup granulated sugar
2 cups whole milk
2 cups heavy cream
1 Tablespoon vanilla extract
a pinch of salt

Instructions

NOTE: I recently adapted this recipe to leave out the blueberry pulp. This recipe now includes only the blueberry juice – but the pulp can be added if you prefer it!

If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk and heavy cream to a saucepan and heat over medium heat to a temperature of 165 degrees F. (Do not boil.)
When the dairy is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, plus another 1/2 cup sugar, and heat to 165 degrees F. The mixture should be thick and easily coat the back of a spoon.
4 large egg yolks, 3/4 cup granulated sugar, 2 cups whole milk, 2 cups heavy cream
Cook blueberries. In a medium saucepan, combine the blueberries, the freshly squeezed lemon, and 1/2 cup of granulated sugar. Cook on medium heat, and use a potato masher to smash the blueberries open while cooking. This process will take about 20 minutes.
2 pints blueberries, 1/2 large lemon, 1/2 cup granulated sugar
Strain the blueberries. Pour the cooked blueberries into a fine-mesh strainer set over a bowl, reserving all of the juices. Use the back of a spoon to gently press and stir the berries, extracting as much juice as possible. Let the blueberry juice cool.
Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture, the blueberry JUICE (not the berry pulp), and the vanilla extract. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
1 Tablespoon vanilla extract, a pinch of salt
Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked and chilled ingredients and let it churn until finished.
You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Transfer to container. Use a rubber scraper to pour the ice cream out of the bowl into a freezer-safe container, smoothing evenly to all sides.
Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Video

Notes

TIPS for using KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Nutrition

Strawberry Feta Salad

Sue Ringsdorf — Mon, 27 Jul 2026 11:00:00 +0000

This Strawberry Feta Salad is a fresh and vibrant combination of sweet juicy strawberries, creamy feta cheese, and crisp greens all tossed in a light and tangy dressing that is absolutely irresistible. It’s the perfect effortless salad for summer entertaining, weeknight dinners, or anytime you need a stunning dish that comes together in minutes!

Strawberry Salad with Feta

Summer in the kitchen is truly my favorite time of year – the fresh fruit, the vibrant berries, the crisp greens. It just doesn’t get any better! While I can’t claim a garden of my own just yet (someday!), I absolutely love cooking with the best seasonal ingredients I can find. And this strawberry feta salad is the perfect celebration of everything summer has to offer!

If you are someone who literally craves a good salad, welcome to my club – membership is always open! Whether I am at home or traveling, I genuinely need my greens to feel my best. And yes, I will absolutely take that burger and fries – just make sure there is a side salad coming along with it.

Why we love this salad:

Sweet and savory perfection – fresh juicy strawberries and tangy feta cheese are the perfect flavor combination that work together in every single bite
That homemade balsamic dressing – honey, Dijon mustard, and balsamic create a rich, tangy, and slightly sweet dressing that ties every ingredient together beautifully
Toasted pecans add the perfect crunch – warm, nutty, and absolutely delicious against the fresh ingredients in the salad
Light yet satisfying – fresh greens, crisp cucumber, and vibrant strawberries make this a salad that feels indulgent without being heavy – perfect for warm weather entertaining!

What You’ll Need:

butter lettuce (or any greens you prefer)
fresh strawberries
feta cheese
cucumbers
red onion (or pickled red onion)
pecans
balsamic dressing – including olive oil, balsamic dressing, dijon mustard, honey, minced garlic, salt, and pepper

How to make Strawberry Feta Salad:

Step 1
Make dressing. Add all ingredients to a mason jar – the olive oil, balsamic vinegar, dijon mustard, honey, minced garlic, salt, and pepper.

Step 2
Toast pecans. Add chopped pecans to a small sauté pan. Toast until fragrant, and then remove to cool.

Step 3
Slice strawberries. Clean and hull strawberries. Use a sharp knife to slice the strawberries.

Step 4
Assemble salad. Assemble the salad to a serving platter only when you’re ready to serve — the strawberries release their natural juices over time which can make the greens soggy if the salad sits too long. If you’re planning ahead, keep all the components separate and toss everything together right before eating for the freshest results!

NOTE: You can either use sliced red onion or make pickled red onions to this salad.

Step 5
Serve salad. To serve, add balsamic dressing. If serving a group of four, you can add dressing to the entire salad (although you may not need it all so add sparingly). Otherwise, add dressing to individual servings.

Store salad ingredients in separate containers in the refrigerator. Store balsamic dressing in mason jar in the fridge.

Recipe FAQs:

What type of greens work best for this salad?

Baby red butter lettuce is our top choice – it’s tender, mild, and has a beautiful color that makes the salad look stunning. Arugula, spinach, or a spring mix all work beautifully too if that’s what you have on hand!

Can I substitute the feta cheese?

Absolutely! Goat cheese is a wonderful substitute with a similar creamy tanginess. Fresh mozzarella or shaved parmesan also work beautifully if you prefer something milder.

Can I use store-bought balsamic dressing instead of homemade?

You can, but homemade is so quick and easy and tastes so much better! Just whisk everything together in a jar and you’re done in under 5 minutes. Once you make it from scratch you won’t want to go back!

Can I make this salad ahead of time?

The dressing can be made up to a week ahead and stored in the refrigerator – just shake or whisk before using. Assemble the salad fresh right before serving though, as the greens will wilt quickly once dressed. Keep all the components separate until you’re ready to eat!

Can I swap the pecans for a different nut?

Yes, you can! Candied walnuts, sliced almonds, or pistachios all work beautifully and add a delicious crunch. Toasting any nut before adding to the salad makes a big difference in flavor – don’t skip that step!

Can I add a protein to make this a complete meal?

Yes! Grilled chicken, blackened salmon, or shrimp all pair beautifully with these flavors and turn this side salad into a satisfying main dish!

Other Delicious Salad Recipes:

We’ve got so many delicious salads to choose from. Here are some other options for you!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Strawberry Feta Salad

This Strawberry Feta Salad is a fresh and vibrant combination of sweet juicy strawberries, creamy feta cheese, and crisp greens all tossed in a light and tangy dressing that is absolutely irresistible. It's the perfect effortless salad for summer entertaining, weeknight dinners, or anytime you need a stunning dish that comes together in minutes!

Course Salad

Cuisine American

Keyword strawberry feta salad

Prep Time 25

Total Time 25

Servings servings

Calories 345kcal

Author Sue Ringsdorf

Ingredients

For the balsamic dressing:

1/4 cup extra-virgin olive oil
2 Tablespoons balsamic vinegar
2 teaspoons dijon mustard
1 Tablespoon honey
1/2 teaspoon minced garlic
kosher salt and freshly ground black pepper – to taste

For the salad:

5-6 ounces baby red butter lettuce – or other greens
8 oz. fresh strawberries – sliced
1/2 small cucumber (or one cup) – sliced
1/3 cup red onion – or pickled red onion
4 oz. feta cheese
1/2 cup chopped pecans – toasted

Instructions

Make dressing. Add all ingredients to a mason jar – the olive oil, balsamic vinegar, dijon mustard, honey, minced garlic, salt, and pepper.
1/4 cup extra-virgin olive oil, 2 Tablespoons balsamic vinegar, 2 teaspoons dijon mustard, 1 Tablespoon honey, 1/2 teaspoon minced garlic, kosher salt and freshly ground black pepper
Toast pecans. Add chopped pecans to a small sauté pan. Toast until fragrant, and then remove to cool.
1/2 cup chopped pecans
Slice strawberries. Clean and hull strawberries. Use a sharp knife to slice the strawberries.
8 oz. fresh strawberries
Assemble salad. Assemble the salad to a serving platter only when you're ready to serve — the strawberries release their natural juices over time which can make the greens soggy if the salad sits too long. If you're planning ahead, keep all the components separate and toss everything together right before eating for the freshest results!
5-6 ounces baby red butter lettuce, 1/2 small cucumber (or one cup), 1/3 cup red onion, 4 oz. feta cheese
Serve salad. To serve, add balsamic dressing. If serving a group of four, you can add dressing to the entire salad (although you may not need it all so add sparingly). Otherwise, add dressing to individual servings.

Notes

Store salad ingredients in separate containers in the refrigerator. Store balsamic dressing in mason jar in the fridge.
To make this a full meal, pair with grilled chicken, blackened salmon, or shrimp. These proteins all pair beautifully with these flavors and turn this side salad into a satisfying main dish!

Nutrition