Recipes - SueBee Homemaker

How to Temper Eggs for Ice Cream

Sue Ringsdorf — Tue, 29 Sep 2026 11:00:00 +0000

Learn how to temper eggs for homemade ice cream so your custard turns out smooth, silky, and perfectly thick every time. This quick guide walks you through the exact temperatures and steps to keep your eggs from scrambling!

Tempering Eggs

Mike and I were raised in families that took ice cream seriously, so naturally the love stuck. We’ve spent years playing around with homemade recipes, and at this point DQ doesn’t have anything up on us.

Since we usually make custard‑based ice cream, tempering the eggs is a must. It keeps the mixture silky instead of scrambled, and it also ensures the raw eggs are gently heated to a safe temperature. That little step makes all the difference in getting the rich, creamy texture we love.

Step-by-Step Directions to Temper Eggs for Ice Cream:

Step 1
Heat dairy. Heat your milk/cream to about 165-170°F, just until it’s steaming and starting to bubble around the edges. Do not boil.

Step 2
Whisk egg yolks and sugar. Whisk the egg yolks and sugar in a separate bowl until smooth.

Step 3
Add hot dairy to egg mixture. Slowly ladle in about ½ cup of the hot dairy while whisking constantly – this gently warms the yolks. Add in another ladle or two and keep whisking.

Pour the warmed yolk mixture back into the pot while whisking.

Step 4
Heat mixture again. Cook the custard over medium‑low heat, stirring with a spatula, until it reaches 165-170°F and coats the back of the spoon.

Step 5
Strain (optional). Strain tempered egg mixture through a fine mesh sieve to catch any tiny cooked bits.

Step 6
Cool. Cool it down, then chill completely in the fridge before adding to other ingredients and churning.

FAQs:

Why do I need to temper the eggs?

Tempering keeps the eggs from cooking too quickly and turning into scrambled bits. It helps create a smooth, silky custard — the base of rich, creamy ice cream.

Is tempering eggs necessary for safety?

Yes. Tempering warms the raw eggs to a safe temperature (usually around 165-170°F), which reduces the risk of consuming undercooked eggs.

How hot should the custard get?

Aim for about 165-170°F. At this point the custard thickens and coats the back of a spoon. Don’t let it boil – boiling can curdle the mixture.

What if my eggs scramble a little bit?

It happens! Just strain the custard through a fine mesh sieve. It removes any tiny cooked bits and keeps your ice cream base perfectly smooth.

Can I use whole eggs instead of just the yolks?

You can, but yolks give a richer, creamier texture. Whole eggs make a lighter custard and can slightly change the final consistency.

Do I have to temper eggs if I’m making a no‑churn ice cream?

No. No‑churn recipes usually skip eggs altogether and rely on whipped cream and sweetened condensed milk for texture.

Can I make the custard ahead of time?

Absolutely. Custard needs to be fully chilled before churning, so making it a day ahead works beautifully.

KitchenAid Ice Cream Recipes

Looking for a specific ice cream flavor? We’ve got you covered with a whole post full of linked recipes. Try one, and pop back in to tell me what you think – I love hearing your favorites.

ALL ICE CREAM RECIPES

Kitchen Tools Used: (affiliate links)

My Favorite Pumpkin Recipes

Sue Ringsdorf — Mon, 28 Sep 2026 11:00:00 +0000

If you know me at all, you know that my love for pumpkin runs deep – and this collection of my all-time favorite pumpkin recipes is proof! From cozy baked goods to indulgent desserts, these are the recipes that will have you craving pumpkin every single season of the year!

Pumpkin Everything!

Pumpkin season is basically my Super Bowl. The moment the calendar even thinks about flipping to fall, I’m already grabbing cans of purée like they might go extinct. There’s just something about pumpkin treats that feels like a warm hug from October itself. Pumpkin muffins, pumpkin bars, pumpkin coffee cake… if it can hold still long enough, I’ll probably try to add pumpkin to it.

And let’s be honest: pumpkin isn’t just an ingredient, it’s a personality. It shows up to the party wearing a cozy sweater, carrying a cinnamon‑sugar candle, and insisting we all slow down and enjoy the moment. Pumpkin is the friend who reminds you that it’s perfectly acceptable to eat dessert for breakfast, especially if there’s a crumble topping involved!

Plus, pumpkin treats have this magical ability to make even the most chaotic day feel a little more charming. Burned dinner? Pumpkin bread fixes it. Long work week? Pumpkin cookies, obviously.

Hosting a fall gathering? Pumpkin anything will have people thinking you planned weeks in advance, even if you whipped it together ten minutes before guests arrived.

Can you tell that I LOVE PUMPKIN?!

Pumpkin Things:

Pumpkin purée adds moisture – like, a lot of moisture. It’s basically nature’s way of saying “you will have a soft, tender crumb whether you like it or not.” Pumpkin keeps baked goods plush, but it can also make them dense if you don’t balance it with enough leavening.
Pumpkin loves spices more than anything. Cinnamon, nutmeg, ginger, cloves – pumpkin is that friend who shows up and says “I didn’t come alone.” It tastes fine on its own, but it becomes magic when the spices join the party.
Canned pumpkin is your best friend. It’s consistent, reliable, and way easier than roasting your own. Most bakers use canned because it gives the same texture every time, and honestly, it’s just better for baking.
Pumpkin purée is thick, so it can weigh down batter. If your muffins or cakes feel heavy, it’s not you – it’s the pumpkin. A little extra baking powder or baking soda helps lift things back up.

Favorite Pumpkin Recipes:

Pumpkin Streusel Bread Recipe

Pumpkin Streusel Bread is moist in the center and topped with the most delicious buttery, crumble topping. This fall quick bread is a favorite and makes the house smell like pumpkin heaven!

Head to recipe!

Iced Pumpkin Cookies

Iced Pumpkin Cookies are thick and cake-like, and topped with an easy powdered sugar icing. Store these favorite fall treats in the refrigerator, and enjoy them cold with a cup of coffee. A perfect duo, and your friends and family will be asking for the recipe!

Head to recipe!

Pumpkin Pie in Graham Cracker Crust Recipe

Pumpkin Pie in Graham Cracker Crust combines the creamy, spiced richness of traditional pumpkin filling with the sweet, buttery crunch of a graham cracker base. This pumpkin pie deserves a special place on your holiday table!

Head to recipe!

Pumpkin Crunch Coffee Cake

This Pumpkin Crunch Coffee Cake is a soft and warmly spiced pumpkin cake loaded with a buttery pecan streusel topping and finished with a sweet vanilla glaze. It's the ultimate cozy fall treat that comes together easily and is absolutely perfect for weekend brunches, holiday gatherings, or anytime pumpkin season calls!

Head to recipe!

Pumpkin Cheesecake Bites

Pumpkin Cheesecake Bites are the perfect fall treat, consisting of a graham cracker crust with a pumpkin cream cheese filling. These delicious mini cheesecakes are light and fluffy and are a nice replacement for pumpkin pie!

Head to recipe!

Best Pumpkin Cake with Cream Cheese Frosting

Best Pumpkin Cake with Cream Cheese Frosting starts with a super moist cake, and is topped with the best cream cheese frosting. This easy fall dessert is full of all the pumpkin flavors, and is the perfect treat to enjoy with a cup of coffee.

Head to recipe!

Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies are a fall spin on the classic sugar cookies. Adding pumpkin spice to both the cookie dough and the cream cheese frosting make these the best cookies. They are literally melt-in-your-mouth delicious!

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Pumpkin Ice Cream Recipe

Pumpkin Ice Cream is a creamy, spiced treat that combines the rich flavors of pumpkin puree with warm notes of cinnamon and pumpkin pie spice. It's a perfect autumn dessert, balancing sweet and earthy tastes with a smooth, velvety texture.

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Pumpkin Streusel Muffins

Pumpkin Streusel Muffins are moist, spiced with cinnamon and pumpkin pie spice, and topped with a crunchy, buttery streusel that adds a delightful texture. Each bite combines the rich flavor of pumpkin with a sweet, crumbly topping for a perfect fall treat.

Head to recipe!

Homemade Pumpkin Spice Lattes

Homemade Pumpkin Spice Lattes are the perfect chilly weather coffee. Whip these up for your friends and family, and save money instead of hitting that drive through. So cozy and delicious!

Head to recipe!

Pumpkin Oatmeal Pancakes Recipe

Pumpkin Oatmeal Pancakes are a healthier pancake combining processed oats, pumpkin puree, and maple syrup with the standard pancake ingredients. Add chocolate chips and top these with your choice of toppings for the perfect fall breakfast!

Head to recipe!

Pumpkin Foam Cold Brew

Pumpkin Foam Cold Brew is both cheaper and better to make at home than the drive through! You can also control what's in it, which is a bonus if you're monitoring sugar and calories!

Head to recipe!

Triple Chocolate Brownie Pie

Sue Ringsdorf — Thu, 24 Sep 2026 11:00:00 +0000

This Triple Chocolate Brownie Pie is the ultimate indulgence for chocolate lovers, featuring a rich and fudgy brownie filling baked right into a buttery, flaky pie crust. Finished with a sprinkle of flaky salt and a dollop of whipped cream, it’s a stunning dessert that comes together with simple ingredients and tastes absolutely irresistible!

Brownie Pie

Are you more of a brownie person or a cookie person? And when it comes to texture – gooey, chewy, or crumbly? I have to say, gooey wins almost every single time for me, which is exactly why this brownie pie is so completely up my alley!

One of the best parts of this recipe is just how easy it is to customize! Swap the dark chocolate chips for white chocolate, peanut butter chips, or even crushed peppermint for a fun seasonal twist. You can also fold in a handful of chopped nuts or a swirl of caramel before baking for an extra layer of flavor. However you make it your own, this pie is guaranteed to be a hit!

Why This Recipe Works:

Triple the chocolate, triple the indulgence – melted semisweet chocolate, cocoa powder, and dark chocolate chips create three incredible layers of rich, fudgy chocolate flavor in every single bite
Brownie meets pie – all the fudgy, chewy goodness of a brownie baked into a flaky pie crust for the best of both dessert worlds
That flaky pie crust – buttery and crisp, it’s the perfect contrast to the rich, gooey brownie filling baked inside
Finishing touches that take it over the top – a sprinkle of flaky salt and a dollop of whipped cream balance the sweetness and make every slice absolutely irresistible

What You’ll Need:

pie crust
unsalted butter
sugars – a combo of granulated sugar and brown sugar
chocolate – a combo of semisweet chocolate bar, unsweetened cocoa powder, and dark chocolate chips
eggs
vanilla extract
all-purpose flour
kosher salt
sea salt and whipped cream to serve

How to make Chocolate Brownie Pie:

Step 1
Preheat oven. Preheat oven to 350 degrees F.

Step 2
Roll out pie crust. If using my homemade all-butter crust, you’ll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.

Step 3
Melt butter and chocolate. In a saucepan over low heat, melt the butter and chocolate together until completely smooth. Let cool slightly.

Step 4
Add remaining wet ingredients. Transfer the chocolate mixture to a mixing bowl, and add the sugars. Use a whisk to mix well. Then add the beaten eggs and vanilla – and mix again.

Step 5
Add dry ingredients. To the mixing bowl, add the flour, cocoa powder, salt, and 3/4 cup of chocolate chips. Mix again.

Step 6
Pour the batter into prepared pan. Pour the batter on top of the prepared pie crust, using a spatula to smooth evenly to all sides. Add remaining chocolate chips to the top of the brownie batter.

Step 7
Make whipped cream. In a mixing bowl, combine heavy cream, a tablespoon of powdered sugar, and a bit of vanilla extract. Use a hand mixer to combine just until stiff peaks form.

Instead of whipping cream, you can use scoops of vanilla bean ice cream.

Step 8
Bake. Bake pie for approximately 37-40 minutes, or until done to your liking. We like ours on the gooey side.

Step 9
Cool slightly. Remove brownie pie from oven, sprinkle with flaky sea salt, and then let sit for about 15 minutes.

Step 10
Slice and EAT. Slice the chocolate brownie pie and top with homemade whipping cream or vanilla ice cream!

Store leftover pie on the countertop for 1-2 days. After that, store covered in the refrigerator for two more days. Let it come to room temperature or warm it slightly before serving for the best fudgy texture.

Recipe FAQs:

How do I know when the pie is done baking?

This pie is meant to be slightly underbaked in the center for that signature fudgy, brownie-like texture. Look for the edges to be set and the top to have that classic crinkly, shiny crust, while the center still has a slight jiggle. A toothpick inserted near the center should come out with a few moist crumbs, not completely clean.

Can I use a store-bought pie crust?

Absolutely! A store-bought pie crust works perfectly and saves time. Just make sure it’s unbaked and fits your standard 9-inch pie plate.

What’s the best way to melt the chocolate and butter together?

Melt them together in the microwave in 30 second intervals, stirring between each, or use a double boiler on the stovetop for more control. Let the mixture cool slightly before adding the eggs so you don’t accidentally scramble them!

Can I substitute the dark chocolate chips?

Definitely! Semisweet or milk chocolate chips both work beautifully if you prefer a slightly sweeter pie. White chocolate chips are also a fun variation if you want an extra layer of contrast.

Why do I add salt on top after baking?

A sprinkle of flaky salt after baking enhances and balances the rich chocolate flavor, cutting through the sweetness in the best way. It’s a simple step that makes a big difference!

Can I make this pie ahead of time?

Yes! This pie can be made a day ahead and stored covered at room temperature or in the refrigerator. It also tastes incredible slightly warm or at room temperature, so it’s very flexible for entertaining.

Other Delicious Brownie Desserts:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Triple Chocolate Brownie Pie Recipe

This Triple Chocolate Brownie Pie is the ultimate indulgence for chocolate lovers, featuring a rich and fudgy brownie filling baked right into a buttery, flaky pie crust. Finished with a sprinkle of flaky salt and a dollop of whipped cream, it's a stunning dessert that comes together with simple ingredients and tastes absolutely irresistible!

Course Dessert

Cuisine American

Keyword triple chocolate brownie pie

Prep Time 25

Cook Time 38

Total Time 1

Servings servings

Calories 567kcal

Author Sue Ringsdorf

Ingredients

1 pie crust, unbaked – use our all-butter pie crust or a store-bought crust
1/2 cup unsalted butter – melted
4 oz. semisweet chocolate bar – chopped
1/2 cup granulated sugar (100 grams)
1/2 cup light brown sugar (110 grams)
3 large eggs – at room temperature
2 teaspoons vanilla extract
1/2 cup all-purpose flour (60 grams)
1/4 cup unsweetened cocoa (20 grams)
1/2 teaspoon kosher salt
1 cup dark chocolate chips
sprinkle of flaky sea salt
whipped cream to serve

Instructions

Preheat oven. Preheat oven to 350 degrees F.
Roll out pie crust. If using my homemade all-butter crust, you’ll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.
1 pie crust, unbaked
Melt butter and chocolate. In a saucepan over low heat, melt the butter and chocolate together until completely smooth. Let cool slightly.
1/2 cup unsalted butter, 4 oz. semisweet chocolate bar
Add remaining wet ingredients. Transfer the chocolate mixture to a mixing bowl, and add the sugars. Use a whisk to mix well. Then add the beaten eggs and vanilla – and mix again.
1/2 cup granulated sugar (100 grams), 1/2 cup light brown sugar (110 grams), 3 large eggs, 2 teaspoons vanilla extract
Add dry ingredients. To the mixing bowl, add the flour, cocoa powder, salt, and 3/4 cup of chocolate chips. Mix again.
1/2 cup all-purpose flour (60 grams), 1/4 cup unsweetened cocoa (20 grams), 1/2 teaspoon kosher salt, 1 cup dark chocolate chips
Pour the batter into prepared pan. Pour the batter on top of the prepared pie crust, using a spatula to smooth evenly to all sides. Add remaining chocolate chips to the top of the brownie batter.
Make whipped cream. In a mixing bowl, combine heavy cream, a tablespoon of powdered sugar, and a bit of vanilla extract. Use a hand mixer to combine just until stiff peaks form.
Instead of whipping cream, you can use scoops of vanilla bean ice cream.
whipped cream to serve
Bake. Bake pie for approximately 37-40 minutes, or until done to your liking. We like ours on the gooey side.
Cool slightly. Remove brownie pie from oven, sprinkle with flaky sea salt, and then let sit for about 15 minutes.
sprinkle of flaky sea salt
Slice and EAT. Slice the chocolate brownie pie and top with homemade whipping cream or vanilla ice cream!

Notes

Store leftover pie on the countertop for 1-2 days. After that, store covered in the refrigerator for two more days. Let it come to room temperature or warm it slightly before serving for the best fudgy texture.
This pie can be made a day ahead and stored covered at room temperature or in the refrigerator. It also tastes incredible slightly warm or at room temperature, so it’s very flexible for entertaining.

Nutrition

All Butter Pie Crust

Sue Ringsdorf — Mon, 21 Sep 2026 11:00:00 +0000

This All-Butter Pie Crust is made effortlessly in the food processor, creating a perfectly flaky, golden crust with minimal effort. Pure butter gives it rich flavor and tender layers, making it the ultimate base for both sweet and savory pies!

Homemade Pie Crust Recipe

Exciting news from SueBee Homemaker HDQ — I’m finally making traditional pie crust! I’m not sure why I’ve been avoiding it for so long, since scones are one of my favorite things to bake, and pie crust is actually quite similar to the scone-making process.

Turns out, making pie crust isn’t nearly as scary as I imagined! With just a few simple ingredients and a little gentle mixing, the dough comes together in no time — and the best part? That flaky, buttery goodness practically bakes itself into perfection. Honestly, I might start making pies just for the joy of rolling out the dough – LOL!

Stay tuned for SO MANY pie recipes coming to the blog over the next several years.

Why We Love All-Butter Crust:

Rich, buttery flavor – Nothing beats the deep, natural taste of pure butter.
Flaky layers – The butter creates tender, flaky layers that melt in your mouth.
Versatile – Perfect for both sweet and savory pies.
Homemade goodness – No shortening or mystery fats; you know exactly what’s in it.

What You’ll Need:

All-Purpose Flour
Granulated Sugar
Kosher Salt
Unsalted Butter
Ice Cold Water

How to make All Butter Pie Crust:

Step 1
Prep butter. Slice the cold butter into two-tablespoon cubes. Keep in the refrigerator until ready to use so that it stays cold.

Step 2
Combine dry ingredients. To a large food processor, add dry ingredients – flour, sugar, and salt. Pulse a few times to combine well.

Step 3
Add cold butter. Then add the chunks of very cold butter to the food processor. Pulse about 20 times, or until the mixture forms mostly small crumbs. Transfer mixture to a mixing bowl and then use your hands to press any remaining large clumps into the flour mixture. (You can also skip using a food processor. Just cube the butter and use your hands to press the butter in.)

Step 4
Add cold water. Drizzle in the cold water one tablespoon at a time, tossing gently with a fork after each addition. Add just enough water for the dough to hold together when pressed, being careful not to over-mix so the crust stays tender and flaky.

Step 5
Divide, wrap, and chill dough. Once the dough starts coming together, gather it with your hands and gently press it into a ball on a lightly floured surface. It should hold together without being sticky. Divide the dough in half and then flatten each into a disk. Wrap each section tightly in plastic wrap, and refrigerate for at least an hour (or up to two days) to let the gluten relax and the butter firm up before rolling it out.

Step 6
Roll out pie crust. After chilling, remove the dough from the refrigerator and let it sit a few minutes if it’s very firm so it’s easier to roll. Lightly flour your work surface and rolling pin, then roll the dough out evenly so that it is about two inches larger than the pie plate.

Step 7
Transfer dough to pie plate. Carefully transfer pie dough to pie plate, gently pressing it into the bottom and sides without stretching. Trim any excess dough, fold under the edges, and crimp or decorate as desired. The crust is now ready to be filled and baked according to your recipe.

Recipe Tips:

Keep everything cold – Butter and water should be very cold to create flaky layers.
Use a light touch – Handle the dough gently to avoid overworking the gluten; this keeps the crust tender.
Cut butter into small pieces (or use food processor) – This ensures even distribution and flakiness.
Add water gradually – One tablespoon at a time, just until the dough holds together.
Chill the dough – Refrigerate for at least 1 hour to firm the butter and relax the gluten.
Roll carefully – Use a lightly floured surface and rolling pin, rolling from the center outward.
Don’t stretch the dough – Press it gently into the pie plate to prevent shrinking during baking.
Blind bake when needed – Pre-bake for custard or very wet fillings to avoid a soggy bottom.
Use quality butter – It makes a huge difference in flavor and texture.
Freeze for later – Dough can be wrapped tightly and frozen up to 2 months for convenience.

Recipe FAQs:

Can I make an all -butter pie crust without a food processor?

Yes! You can cut the butter into the flour by hand using a pastry cutter or two forks, then mix in cold water until the dough just comes together.

How much water should I add?

Add cold water one tablespoon at a time until the dough holds together when pressed, but isn’t sticky.

Why do I need to chill the dough?

Chilling firms up the butter and relaxes the gluten, which helps create a tender, flaky crust.

Can I freeze the dough?

Yes! Wrap it tightly in plastic and freeze for up to 2 months. Thaw in the refrigerator before rolling.

How do I prevent a soggy bottom crust?

Chill the dough well, pre-bake (blind bake) for custard or fruit pies when needed, and avoid overfilling with very wet fillings.

Other Delicious Pie Recipes:

Let’s make all the pies! Stay tuned as I add more to this list.

Looking for a savory pie? Try our Double Crust Chicken Pot Pie!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

All Butter Pie Crust

This All-Butter Pie Crust is made effortlessly in the food processor, creating a perfectly flaky, golden crust with minimal effort. Pure butter gives it rich flavor and tender layers, making it the ultimate base for both sweet and savory pies!

Course Dessert

Cuisine American

Keyword all butter pie crust, homemade pie crust

Prep Time 25

Chill Time 2

Total Time 2 25

Servings pie crusts

Calories 1689kcal

Author Sue Ringsdorf

Ingredients

2 3/4 cups all-purpose flour (330 grams)
2 Tablespoons granulated sugar (25 grams)
1 ¼ teaspoons kosher salt (5-6 grams)
1 ¼ cups unsalted butter (284 grams) – cut into cubes
½ cup ice cold water (118 grams) – or more

Instructions

Prep butter. Slice the cold butter into two-tablespoon cubes. Keep in the refrigerator until ready to use so that it stays cold.
Combine dry ingredients. To a large food processor, add dry ingredients – flour, sugar, and salt. Pulse a few times to combine well.
2 3/4 cups all-purpose flour (330 grams), 2 Tablespoons granulated sugar (25 grams), 1 ¼ teaspoons kosher salt (5-6 grams)
Add cold butter. Then add the chunks of very cold butter to the food processor. Pulse about 20 times, or until the mixture forms mostly small crumbs. Transfer mixture to a mixing bowl and then use your hands to press any remaining large clumps into the flour mixture. (You can also skip using a food processor. Just cube the butter and use your hands to press the butter in.)
1 ¼ cups unsalted butter (284 grams)
Add cold water. Drizzle in the cold water one tablespoon at a time, tossing gently with a fork after each addition. Add just enough water for the dough to hold together when pressed, being careful not to over-mix so the crust stays tender and flaky.
½ cup ice cold water (118 grams)
Divide, wrap, and chill dough. Once the dough starts coming together, gather it with your hands and gently press it into a ball on a lightly floured surface. It should hold together without being sticky. Divide the dough in half and then flatten each into a disk. Wrap each section tightly in plastic wrap, and refrigerate for at least an hour (or up to two days) to let the gluten relax and the butter firm up before rolling it out.
Roll out pie crust. After chilling, remove the dough from the refrigerator and let it sit a few minutes if it’s very firm so it’s easier to roll. Lightly flour your work surface and rolling pin, then roll the dough out evenly so that it is about two inches larger than the pie plate.
Transfer dough to pie plate. Carefully transfer pie dough to pie plate, gently pressing it into the bottom and sides without stretching. Trim any excess dough, fold under the edges, and crimp or decorate as desired. The crust is now ready to be filled and baked according to your recipe.

Notes

Wrap the pie dough tightly in plastic and freeze for up to 2 months. Thaw in the refrigerator before rolling.

Nutrition

Chicken Pozole Verde

Sue Ringsdorf — Thu, 17 Sep 2026 11:00:00 +0000

This Chicken Pozole Verde is a rich and comforting Mexican soup loaded with tender chicken thighs, hearty hominy, and a bold and flavorful salsa verde broth that will warm you from the inside out. Top it with all your favorite garnishes and you have a stunning and satisfying meal that is perfect for entertaining or a cozy night at home!

Mexican Soup

I recently had the best time visiting my big sis Jackie in the Denver area, and one afternoon we stumbled upon the cutest little Mexican restaurant in downtown Lafayette for lunch. We ordered a little bit of everything – because that’s just what you do.

The real star of the table was Jackie’s all-time favorite, pozole verde (but with pork instead of chicken). Just a few bites in and I was already taking mental notes about how I was going to recreate it at home. And here we are!

Eating out always serves two purposes for this gal – first for the pure joy of incredible flavors, and second for the endless inspiration it brings to the blog! Every great meal is a potential new recipe, and honestly I would not have it any other way. I truly love this job!

Why This Recipe Works:

Bold and vibrant salsa verde – roasting the tomatillos and jalapeños before blending creates an incredibly rich, smoky, and tangy green broth that is bursting with authentic Mexican flavor
Tender and juicy chicken thighs – simmered low and slow in the broth until perfectly tender, making every single bite incredibly satisfying
Hearty and filling – the combination of chicken, hominy, and a rich flavorful broth makes this a complete and deeply satisfying meal all in one bowl
Incredible toppings – sliced radishes, fresh cilantro, lime, and a crispy blue chips take this soup completely over the top and make every bowl feel restaurant worthy

What You’ll Need:

homemade salsa verde – a combo of tomatillos, jalapeño, onion, olive oil, salt, pepper, garlic, cilantro, and lime juice
soup basics – olive oil, onion, garlic, seasonings (ground cumin, oregano, salt, and pepper), and chicken broth
hominy – you’ll find canned hominy in most grocery stores
chicken thighs – you could also use pork in this recipe as well
toppings – include our fave blue chips, chopped cilantro, sliced radishes, and an big squeeze of lime

How to make Chicken Pozole Verde:

Step 1
Prep tomatillos. Remove husks from tomatillos and rinse well. Slice in half and place on a large baking sheet, cut side down.

Step 2
Add other veggies. Slice jalapeños in half and place cut side down on pan. Chop onion and add to pan as well. Add olive oil, kosher salt, and freshly ground black pepper to the veggies.

Step 3
Roast veggies. Preheat oven to 450 degrees. Roast veggies for about 10 minutes and then turn heat up to broil for a few minutes, or until browned to your liking.

Step 4
Process the veggies. To a large food processor, add the roasted veggies (along with juices on the pan), garlic, cilantro, lime juice, kosher salt and freshly ground black pepper to taste. Pulse until combined to your liking. We prefer some texture so are careful to not let the food processor run too long.

Step 5
Prep chicken. Remove visible fat from the chicken thighs. Slice into bite-sized chunks and prep with salt and pepper to taste.

Step 6
Start the soup. Add olive oil to a large stock pot over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Then add minced garlic and seasonings (ground cumin, oregano, kosher salt, and freshly ground black pepper) and cook for another minute, stirring constantly.

Step 7
Add liquids, hominy, and chicken. Then pour in the prepared salsa verde, chicken broth, and hominy – and bring to a boil. Add chicken chunks, reduce heat, and simmer until chicken registers at least 165 degrees on a digital thermometer, about 10 minutes or so.

Step 8
Serve soup. Serve soup with toppings of choice – a squeeze of lime, sliced cabbage and radishes, chopped cilantro, and crushed blue chips or a baked tostada.

Store leftover soup in an airtight container in your refrigerator for up to four days. You can also meal prep this by storing leftovers in individual bowls for easy lunches on the go.

What to serve with Chicken Pozole Verde:

We have lots of ideas of sides to serve with this delicious Mexican soup. Choose your favorites!

Recipe FAQs:

What is pozole verde?

Pozole verde is a traditional Mexican soup made with hominy and meat in a bold green broth. The green color comes from a roasted tomatillo and jalapeño salsa verde that is blended and stirred into the soup – it’s rich, tangy, slightly spicy, and absolutely incredible!

What is hominy and where do I find it?

Hominy is dried corn that has been treated with an alkaline solution, giving it a unique chewy texture and earthy flavor that is completely different from regular corn. You can find canned hominy in the Latin foods aisle of most major grocery stores – just drain and rinse before adding to the soup!

Can I use chicken breasts instead of chicken thighs?

You can, but chicken thighs are highly recommended for this recipe! They are more flavorful, stay incredibly tender during the long simmer, and don’t dry out the way chicken breasts can. If you do use breasts, watch the cook time carefully to avoid overcooking. You can also use pork instead of chicken in this recipe.

How spicy is this pozole?

With 2-3 jalapeños it has a nice medium heat. For a milder version, remove the seeds and membranes from the jalapeños before roasting. For extra heat, add a serrano pepper or leave all the seeds in!

Can I make pozole verde ahead of time?

Absolutely – and it actually tastes even better the next day! Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. The flavors deepen beautifully overnight making this a perfect make-ahead meal.

What are the best toppings for pozole verde?

The toppings are what make pozole truly special! Sliced radishes, fresh cilantro, a big squeeze of lime, and a crispy tostada or chips on the side are the classic go-tos. Set up a toppings bar and let everyone customize their own bowl!

Other Delicous Soup Recipes:

Soup is definitely my cooler weather love language. Try one of these delicious Tex-Mex soup recipes next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chicken Pozole Verde

This Chicken Pozole Verde is a rich and comforting Mexican soup loaded with tender chicken thighs, hearty hominy, and a bold and flavorful salsa verde broth that will warm you from the inside out. Top it with all your favorite garnishes and you have a stunning and satisfying meal that is perfect for entertaining or a cozy night at home!

Course Main Dish, Soup

Cuisine American, Mexican

Keyword chicken pozole verde, Mexican soup

Prep Time 40

Cook Time 25

Total Time 1 5

Servings servings

Calories 561kcal

Author Sue Ringsdorf

Ingredients

For the salsa verde:

2 pounds tomatillos – husks removed, rinsed, and cut in half
2-3 large jalapeños – stems removed and sliced in half
1/2 medium white onion – chopped
2 Tablespoons olive oil
kosher salt and freshly ground black pepper – to taste
1-2 cloves garlic
1/3 cup cilantro – roughly chopped
1 large lime – freshly squeezed

For the soup:

2 Tablespoons olive oil
1 large white onion – chopped
6 cloves garlic – minced
2 teaspoons ground cumin
1 teaspoon Mexican oregano – or regular oregano
kosher salt and freshly ground black pepper – to taste
4-5 cups lower-sodium chicken broth
3 pounds boneless, skinless chicken thighs – cut into bite-sized chunks
32 oz. hominy – rinsed and drained

Toppings:

chopped radishes and cilantro
freshly squeezed lime
blue chips – optional

Instructions

Prep tomatillos. Remove husks from tomatillos and rinse well. Slice in half and place on a large baking sheet, cut side down.
2 pounds tomatillos
Add other veggies. Slice jalapeños in half and place cut side down on pan. Chop onion and add to pan as well. Add olive oil, kosher salt, and freshly ground black pepper to the veggies.
2-3 large jalapeños, 1/2 medium white onion, 2 Tablespoons olive oil, kosher salt and freshly ground black pepper
Roast veggies. Preheat oven to 450 degrees. Roast veggies for about 10 minutes and then turn heat up to broil for a few minutes, or until browned to your liking.
Process the veggies. To a large food processor, add the roasted veggies (along with juices on the pan), garlic, cilantro, lime juice, kosher salt and freshly ground black pepper to taste. Pulse until combined to your liking. We prefer some texture so are careful to not let the food processor run too long.
1-2 cloves garlic, 1/3 cup cilantro, 1 large lime
Prep chicken. Remove visible fat from the chicken thighs. Slice into bite-sized chunks and prep with salt and pepper to taste.
3 pounds boneless, skinless chicken thighs
Start the soup. Add olive oil to a large stock pot over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Then add minced garlic and seasonings (ground cumin, oregano, kosher salt, and freshly ground black pepper) and cook for another minute, stirring constantly.
2 Tablespoons olive oil, 1 large white onion, 6 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon Mexican oregano, kosher salt and freshly ground black pepper
Add liquids, hominy, and chicken. Then pour in the prepared salsa verde, chicken broth, and hominy – and bring to a boil. Add chicken chunks, reduce heat, and simmer until chicken registers at least 165 degrees on a digital thermometer, about 10 minutes or so.
4-5 cups lower-sodium chicken broth, 32 oz. hominy
Serve soup. Serve soup with toppings of choice – a squeeze of lime, sliced cabbage and radishes, chopped cilantro, and crushed blue chips or a baked tostada.
chopped radishes and cilantro, freshly squeezed lime, blue chips

Notes

I often make the roasted salsa verde the day before so the soup comes together super quickly after that.
Store leftover soup in an airtight container in your refrigerator for up to four days. You can also meal prep this by storing leftovers in individual bowls for easy lunches on the go.
The toppings are what make pozole truly special! Sliced radishes, fresh cilantro, a big squeeze of lime, and a crispy tostada or chips on the side are the classic go-tos. Set up a toppings bar and let everyone customize their own bowl!

Nutrition

Roasted Salsa Verde

Sue Ringsdorf — Mon, 14 Sep 2026 11:00:00 +0000

This Roasted Salsa Verde is a bold and vibrant Mexican sauce made with charred tomatillos, jalapeños, and onion all roasted together and blended with garlic, fresh cilantro and a squeeze of lime. It’s incredibly easy to make with just a handful of fresh ingredients and so much more flavorful than anything you’ll find in a jar!

Green Salsa

We are absolutely obsessed with Tex-Mex around here – and living in Texas, we are right where we belong! When I’m not dreaming up a new spicy recipe to share on the blog, you can find us at one of the many incredible Tex-Mex spots in our area soaking it all in. From spicy margaritas and sizzling fajitas to crispy quesadillas, tacos, and mountains of chips and salsa – we love sampling all of it. It’s basically research at this point!

I was inspired to make this roasted salsa verde at home after trying it at one of our favorite local Tex-Mex spots – and I am so glad I did! Roasting the veggies is absolutely KEY to that deep, smoky flavor, so please don’t skip that step. And full disclosure – I may have eaten an entire cup of it warm salsa straight from the blender with my favorite blue corn chips. Zero regrets!

Why we love this recipe:

Roasting makes all the difference – charring the tomatillos, jalapeños, and onion brings out a deep, smoky flavor that takes this salsa verde to a whole new level
Fresh and vibrant ingredients – tomatillos, cilantro, garlic, and fresh lime juice create the most bright, bold, and authentic flavor in every single bite
Ready in minutes – roast, blend, and done! This incredibly flavorful salsa comes together with minimal effort and maximum payoff
Incredibly versatile – use it as a dip, pour it over tacos and enchiladas, stir it into soups, or eat it warm straight from the blender with blue corn chips — we won’t judge!

Ingredients Needed:

This recipe makes about 3.5 cups of roasted salsa. You can easily halve the recipe if you’d like a smaller batch.

tomatillos – You’ll need two pound of tomatillos for this recipe. Make sure you peek under the husk to make sure it’s plump and not discolored in any way.
jalapeño – We like extra spicy salsa so I include the ribs and seeds. You can easily omit these, however.
onion
olive oil
garlic
cilantro
lime
kosher salt and freshly ground black pepper to taste

How to make the BEST Roasted Salsa Verde:

You can have fresh salsa in around 30 minutes, friends!

Step 1
Prep tomatillos. Remove the husks from the tomatillos. Rinse them in water, and use a paper towel to remove the stickiness.

Step 2
Prepare for roasting. Preheat oven to 450 degrees F. Slice tomatillos in half and place on a large baking sheet (prepared with parchment paper), cut side down. Add halved jalapeños (use as much seeds as you like) and chopped onions. Drizzle the olive oil over the top of the veggies along with kosher salt and freshly ground black pepper to taste.

Step 3
Roast veggies. Roast the veggies for about 10 minutes. Then turn up heat to broil for just a few minutes, or until charred on top. Watch closely so that the veggies don’t burn. Some browning is good – but burnt is not! Let the veggies cool slightly.

Step 4
Add to food processor and pulse. Add the roasted veggies to the food processor, carefully pouring the juices along with the chunks. Then add the garlic, chopped cilantro, lime juice, and salt and pepper to taste. Pulse until well combined. If you want some larger chunks, process for less time to get your desired consistency.

Step 5
Serve salsa verde. Serve the fresh salsa with some chips of your choice. We like the blue chips! You can also add it to a variety of Tex-Mex dishes. See list below!

Storing Salsa Verde This salsa lasts at least a week in the refrigerator. Store it in a large jar or airtight container.

Ways to Enjoy Salsa Verde:

As a soup base. Use it in our delicious Chicken Pozole Verde or Chicken Soup with Green Chiles..
Top a burrito bowl – Add some salsa verde to my Grilled Chicken Burrito Bowls or Carne Asada Burrito Bowls. Two of our go-to meals on Taco Tuesday!
Include them in tacos – Add a few spoonfuls to Easy Fish Tacos or Grilled Shrimp Tacos. Absolutely delish!
Add to salads – I love using salsa verde in our go-to Ground Turkey Taco Salads or Mexican Shrimp Salad.
Other ways – Use homemade green salsa in my Green Chili Chicken Enchiladas instead of using store-bought.
Or just enjoy it with chips and margaritas!

Are you heading to an outdoor party soon? Whip up some Salsa Verde and pour it into a pretty mason jar. Makes a terrific hostess gift!

Recipe FAQs:

What are tomatillos and where do I find them?

Tomatillos are small, green fruits that look like little tomatoes wrapped in a papery husk. They have a bright, tangy flavor that is the base of most salsa verde recipes. You can find them in the produce section of most major grocery stores or at any Latin grocery store – just remove the papery husks and rinse them well before using!

Why roast the tomatillos and jalapeños instead of using them raw?

Roasting is the secret to incredible salsa verde! The high heat caramelizes the natural sugars in the tomatillos, adds a beautiful smokiness, and deepens the overall flavor in a way that raw tomatillos simply can’t match. It takes just a few extra minutes and makes a world of difference!

How spicy is this salsa verde?

With 2-3 jalapeños it has a nice medium heat. For a milder version, remove the seeds and membranes before roasting. For extra heat, add a serrano pepper or keep all the seeds in. You are completely in control!

Can I use a blender instead of a food processor?

Absolutely! Both work beautifully for this recipe. A blender will give you a slightly smoother result while a food processor gives you a little more texture. Either way it will be delicious!

How long does homemade salsa verde keep?

Stored in an airtight container in the refrigerator, this salsa verde keeps for up to one week. It also freezes beautifully for up to 3 months – freeze in small portions so you always have some on hand!

Other Delicious Tex-Mex Toppings:

Ned some delicious margarita recipes too? Try our Skinny Margarita Recipe, Watermelon Margaritas , Fruity Margaritas, Pineapple Coconut Margaritas, or Swirl Margaritas.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Roasted Salsa Verde

This Roasted Salsa Verde is a bold and vibrant Mexican sauce made with charred tomatillos, jalapeños, and onion all roasted together and blended with garlic, fresh cilantro and a squeeze of lime. It's incredibly easy to make with just a handful of fresh ingredients and so much more flavorful than anything you'll find in a jar!

Course Appetizer, Side Dish

Cuisine Mexican

Keyword homemade salsa verde

Prep Time 20

Cook Time 15

Total Time 35

Servings batch

Calories 594kcal

Author Sue Ringsdorf

Ingredients

2 pounds tomatillos – husks removed, rinsed, and halved
2-3 large jalapeños – halved
1/2 medium white onion – roughly chopped
2 Tablespoons olive oil
kosher salt and freshly ground black pepper – to taste
1-2 cloves garlic
1/3 cup cilantro – roughly chopped
1 large lime – freshly squeezed

Instructions

Prep tomatillos. Remove the husks from the tomatillos. Rinse them in water, and use a paper towel to remove the stickiness.
2 pounds tomatillos
Prepare for roasting. Preheat oven to 450 degrees F. Slice tomatillos in half and place on a large baking sheet (prepared with parchment paper), cut side down. Add halved jalapeños (use as much seeds as you like) and chopped onions. Drizzle the olive oil over the top of the veggies along with kosher salt and freshly ground black pepper to taste.
2-3 large jalapeños, 1/2 medium white onion, 2 Tablespoons olive oil, kosher salt and freshly ground black pepper
Roast veggies. Roast the veggies for about 10 minutes. Then turn up heat to broil for just a few minutes, or until charred on top. Watch closely so that the veggies don’t burn. Some browning is good – but burnt is not! Let the veggies cool slightly.
Add to food processor and pulse. Add the roasted veggies to the food processor, carefully pouring the juices along with the chunks. Then add the garlic, chopped cilantro, lime juice, and salt and pepper to taste. Pulse until well combined. If you want some larger chunks, process for less time to get your desired consistency.
1-2 cloves garlic, 1/3 cup cilantro, 1 large lime
Serve salsa verde. Serve the fresh salsa with some chips of your choice. We like the blue chips! You can also add it to a variety of Tex-Mex dishes. See list on blog post!

Notes

Storing Salsa Verde This salsa lasts at least a week in the refrigerator. Store it in a large jar or airtight container.
Tomatillos are small, green fruits that look like little tomatoes wrapped in a papery husk. They have a bright, tangy flavor that is the base of most salsa verde recipes. You can find them in the produce section of most major grocery stores or at any Latin grocery store – just remove the papery husks and rinse them well before using!

Nutrition

Lemon Dill Sauce

Sue Ringsdorf — Thu, 10 Sep 2026 11:00:00 +0000

Lemon Dill Sauce is a bright, creamy blend of fresh dill and zesty lemon that adds a refreshing pop of flavor. This is the perfect sauce for fish, chicken, vegetables, or dipping – and comes together quickly!

Dill Sauce for Fish

We first tried lemon dill sauce at a cozy little seaside restaurant in Seattle, and I knew I had to recreate it at home. It was simply impossible to resist that bright, fresh flavor and I literally licked my plate. We left with a happy stomach and a mission: to figure out the perfect recipe so we could enjoy that flavor anytime we wanted.

I get so much inspiration for cooking from restaurants, especially while on vacation. So my other goal is to keep traveling the world!

Why This Recipe Works:

Bright and refreshing – the lemon adds zing while dill brings a clean, herby finish.
Incredibly versatile – perfect with fish, chicken, roasted vegetables, potatoes, or as a dip.
Light yet creamy – delivers richness without feeling heavy or overpowering.
Quick to make – comes together in minutes with simple, everyday ingredients.
Elevates simple meals – instantly upgrades weeknight dinners with minimal effort.

What You’ll Need:

mayonnaise with olive oil – or use any mayo you keep on hand
plain Greek yogurt
shallot
fresh dill
lemon – you’ll use the zest of one lemon plus one tablespoon of juice
seasonings – salt, pepper, onion powder
granulated sugar

How to make Lemon Dill Sauce:

Step 1
Combine ingredients – mayonnaise, yogurt, minced shallot, finely chopped fresh dill, freshly grated lemon, seasonings (onion powder, salt, and pepper), and granulated sugar.

Step 2
Whisk and add lemon juice. Whisk ingredients until very well combined. Then add lemon juice and whisk again – adding more as needed to get your desired consistency.

Step 3
Store sauce. Transfer this delicious sauce to a mason jar or serving dish. Refrigerate until ready to use.

Step 4
Serve. Serve this lemon dill sauce over fish, chicken, veggies, or whatever you like!

Store leftover dill sauce in an airtight container in your refrigerator for 3-4 days.

Recipe FAQs:

Can I use dried dill instead of fresh dill?

Yes, but fresh dill has a brighter, more vibrant flavor. If using dried, use about 1 teaspoon for every 1 tablespoon of fresh.

Can I make lemon dill sauce ahead of time?

Yes, the flavors actually meld together nicely if you let it sit for at least 30 minutes in the fridge. Just store in an airtight container for up to 3–4 days.

How do I adjust the consistency?

Too thick? Stir in a teaspoon of water, olive oil, or extra lemon juice.
Too thin? Add more yogurt, mayonnaise, or sour cream gradually.

What dishes pair best with lemon dill sauce?

Grilled or baked salmon, shrimp, or white fish
Roasted or grilled chicken
Steamed or roasted vegetables
As a dip for potato wedges or fries

Other Delicious Sauce Recipes:

One of the secrets to delicious meals is to have a few go-to sauce recipes. Here are a few of our favorites.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Lemon Dill Sauce Recipe

Lemon Dill Sauce is a bright, creamy blend of fresh dill and zesty lemon that adds a refreshing pop of flavor. This is the perfect sauce for fish, chicken, vegetables, or dipping – and comes together quickly!

Course Sauce

Cuisine American, Greek

Keyword dill sauce for fish, lemon dill sauce

Prep Time 20

Total Time 20

Servings servings

Calories 87kcal

Author Sue Ringsdorf

Ingredients

1/2 cup mayonnaise with olive oil – or any mayo
1/2 cup plain Greek yogurt
2 teaspoons shallots – minced
2 Tablespoons fresh dill – minced
1/2 teaspoon onion powder
kosher salt and freshly ground black pepper – to taste
1/2 teaspoon granulated sugar
2 teaspoons fresh lemon zest – the zest from one lemon
1 Tablespoon fresh lemon juice

Instructions

Combine ingredients – mayonnaise, yogurt, minced shallot, finely chopped fresh dill, freshly grated lemon, seasonings (onion powder, salt, and pepper), and granulated sugar.
1/2 cup mayonnaise with olive oil, 1/2 cup plain Greek yogurt, 2 teaspoons shallots, 2 Tablespoons fresh dill, 2 teaspoons fresh lemon zest, 1/2 teaspoon onion powder, kosher salt and freshly ground black pepper, 1/2 teaspoon granulated sugar
Whisk and add lemon juice. Whisk ingredients until very well combined. Then add lemon juice and whisk again – adding more as needed to get your desired consistency.
1 Tablespoon fresh lemon juice
Store sauce. Transfer this delicious sauce to a mason jar or serving dish. Refrigerate until ready to use.
Serve. Serve this lemon dill sauce over fish, chicken, veggies, or whatever you like!

Notes

Fresh dill has a brighter, more vibrant flavor than dried. If using dried, use about 1 teaspoon for every 1 tablespoon of fresh.
The flavors actually meld together nicely if you let this dip sit for at least 30 minutes in the fridge.
Store leftover dill sauce in an airtight container in your refrigerator for 3-4 days.

Nutrition

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