Chicken Burrito Bowls

I don’t know of another bowl that we enjoy more than these chicken rice bowls. We normally grill both chicken and flank steak (both with our delicious marinade), and pile on toppings over rice. The leftovers are just as yummy as the original which is why we normally make extra.

Why This Recipe Works:

• Marinated, well-seasoned chicken builds a bold foundation, infusing the meat with Tex-Mex spices so it stays juicy and flavorful.
• Contrasting textures – tender chicken, fluffy rice, crisp peppers and onions, and creamy toppings – keep every bite interesting.
• Fresh + cooked elements balance each other, with bright toppings offsetting the warm, savory base.
• Customizable assembly lets everyone build their own bowl, making it perfect for entertaining and picky eaters alike.

Ingredients Notes:

These bowls are VERY adjustable. See all the Tex-Mex sides on the blog and choose your favorites!

• Chicken – 3 pounds of chicken breast (boneless, skinless).
• Marinade – Olive oil, Worcestershire sauce, garlic powder, chili powder, cumin, red pepper flakes, kosher salt, black pepper, sugar, and freshly squeezed lime. This is the BEST Mexican Marinade full of Tex-Mex flavors!
• Peppers and Onions – Just sauté up a bunch of onions and peppers, along with a little salt and pepper. You could also add a little bit of cumin for a smokey flavor.
• Mexican Street Corn Salad – As long as we’re grilling chicken, add some corn and combine with jalapenos, red onion, cilantro, mayo, lime juice, and seasonings.
• Rice – Go with any kind of rice here, or make some Cilantro Lime Rice or Mexican Rice and Beans.
• Beans – You could either use canned black beans or make my homemade refried beans (worth it!).
• Use your favorite sauce or dressing. We rotate between Blender Salsa, Chipotle Ranch Dressing, Avocado Crema, or Creamy Cilantro Lime Dressing.
• Other – We like adding shredded cheddar cheese, chips, avocado, etc.

Other Delicious Bowls:

We’re “bowl people” and if you like them too, try one of the following next!

• Harissa Chicken Bowls
• Carne Asada Burrito Bowls
• Sloppy Joe Bowls
• Shrimp Taco Bowls

Béchamel Sauce Pizza

Béchamel Sauce is traditionally a white roux plus milk and is considered one of the “mother sauces” in French cooking. A white sauce is typically flavored with cheese, like in homemade mac and cheese or in THIS white sauce. It’s also seasoned with spices of some kind.

Why This Recipe Works:

• Simple white sauce – just a handful of pantry staples come together into a rich, creamy base that beats any jarred sauce
• Homemade crust – makes all the difference in texture and flavor
• No red sauce needed – a delicious change of pace that feels a little fancy without being complicated
• Totally customizable – the creamy white sauce is a perfect base for any toppings you have on hand, so feel free to make it your own!

Ingredients needed for White Sauce Pizza:

For the sauce:

• Butter – I use unsalted butter.
• Flour – Equal amounts of all-purpose flour and butter.
• Milk – Use 2% milk or whole milk, for best results.
• Parmesan Cheese – Freshly shredded parmesan cheese adds the perfect flavor to this white sauce.
• S&P – Kosher salt and freshly ground black pepper.

For the other pizza ingredients:

• Pizza dough – Use one of my homemade pizza dough recipes OR use store-bought. I also recommend finding a good local pizza place to purchase some dough.
• Toppings – We love using different toppings depending on what we have on hand – sausage, bacon, mushrooms, peppers, onion, etc.

Other Pizza Recipes

Looking for other delicious pizza recipes? I’ve got some ideas for you below!

• Taco Pizza Recipe
• Skillet Pesto Tomato Pizza
• Meatball Pizza Recipe
• Homemade French Bread Pizza

How to make White Sauce Pizza:

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• 9-Inch Whisk
• Box Grater
• Cast Iron Skillet

Seafood Paella Recipe

Back in early 2015, my husband and I traveled to Spain and Portugal, where we tasted paella for the very first time. Mike was instantly hooked – so much so that he ordered it nearly every chance he got.

We both love trying new foods, though Mike is definitely the braver eater between us. The paella we enjoyed in Europe was loaded with all kinds of seafood—clams, mussels, shrimp, scallops, and a variety of fresh fish. While I carefully picked around the clams and mussels, Mike happily devoured every bite.

I summarized our time there in the following posts – Madrid, Lisbon, and Barcelona – and would LOVE to go back someday.

Ingredients needed for the BEST Spanish Seafood Paella:

• The basics – Olive oil, paprika, salt and pepper.
• Veggies – Thinly sliced onion, red and green bell pepper, fresh tomatoes (we use Roma), and minced fresh garlic.
• Spanish Ingredients – Paella rice and saffron (linked below) are both harder-to-find ingredients, which is why I usually order them. Both of these ingredients make this dish uniquely Spanish and should NOT be skipped or substituted!
• Tomato Paste and Rotel – Both of these add extra flavor. If you don’t have Rotel where you live, just skip it.
• Chicken broth – I use lower-sodium broth.
• Seafood – We use shrimp and scallops in our paella, but you could use a variety of whatever you like. Shrimp and scallops are added in the last five minutes of cooking, so this should be considered when using other seafood.

How to make Spanish Seafood Paella:

Shrimp and scallops paella is a dish I usually make on our outdoor grill – mainly because of the size of the pan. I actually bought two paella pans so I can cook double batches for a crowd. Thanks to Texas weather, we can grill outside almost year-round, but don’t worry – you can absolutely make paella on the stovetop with a regular pan, too.

NOTE: If making this recipe on your stovetop, try to use the widest shallow pan you have. Our youngest son makes it inside and it should be noted that he uses less broth than stated in the recipe. Start with less broth and add more as needed if making paella inside.

Other Delicious Seafood Recipes:

We love seafood and eat it at least once a week. It’s nice to have options so mealtime doesn’t get boring!

• Grilled Cedar Plank Salmon
• Pan Seared Sea Bass
• Spicy Shrimp Ramen
• Cast Iron Tilapia

Recipe FAQ’s:

What to serve with Seafood Paella:

Paella can be a complete meal, but I have some ideas for simple side dishes to accompany it.

• Mom’s Best Cucumber Salad
• Arugula Quinoa Salad
• Classic Wedge Salad with Blue Cheese Dressing
• Grilled Peach and Burrata Salad

Kitchen Tools Used: (affiliate links)

• Global 7″ Knife
• 14-Inch Paella Pan

You’ll also need paella rice and saffron for this recipe.

The Best Grilled Chicken Sandwich

When we were first married way back in 1989 (gasp, we’re old!), we made a lot of grilled chicken. Admittedly, it was pretty bland – no marinade and just a sprinkle of seasoned salt.

Now, we pretty much always use a marinade of some sort. Plus this sandwich recipe includes soft homemade rolls (store-bought is just fine though), melty cheese, the tastiest pesto mayo, grilled red onions, lettuce, and tomatoes.

While chicken breasts are a pretty simple protein, you can really make it extra with some creativity. We also love using a yogurt-based marinade in our Grilled Greek Chicken!

Why This Recipe Works:

• SIMPLE INGREDIENTS – You’ll need chicken breasts (we prefer using organic breasts), a marinade, sandwich rolls or buns, cheese (any kind works), fresh lettuce and tomatoes, and a delicious pesto mayo spread.
• TENDER CHICKEN – We use this marinade in several of our chicken recipes because it results in tender chicken every single time. Be aware that the chicken will cook quicker if you butterfly the breasts first.
• MESSY BUT DELISH – Any time you’re piling all of those ingredients on a sandwich roll, it’s gonna get a little messy. But that’s the way I like it. Messy sandwich means that every bite is DELISH!

What You’ll Need:

• Chicken Breasts – You’ll need four medium chicken breasts, or about two pounds.
• Marinade – a combo of olive oil, soy sauce, apple cider vinegar, garlic powder, ground ginger, salt, and pepper.
• Sandwich Rolls – We love using our Homemade Hoagie Rolls for these sandwiches. However, if you make them, you’ll want to allow space between the dough to allow the rolls to flatten for this recipe. That being said, store-bought rolls is just fine too.
• Lettuce and Tomato
• Red Onion – Slice the onion into thick rounds. This will make it easier to flip them while grilling.
• Pesto Mayo – Our homemade pesto mayo is the perfect sandwich spread. We keep small containers of our basil pesto sauce in the freezer.
• Cheddar Jack Cheese – or use other types of cheese like provolone, havarti, sharp cheddar, or pepper jack).

How to make the Ultimate Grilled Chicken Sandwich:

Step 1
Prep chicken. We recommend buying medium chicken breasts and then butterflying them before grilling. You may need to trim the grilled breasts and stack them depending on how large they are.

Step 6
Grill chicken. Place the butterflied chicken on the prepared grill. Add grilling spices to taste. Cook chicken on one side for 6-7 minutes and then flip to cook the other side. Add cheese slices to the chicken during the last minute or so. Set the chicken on a clean plate and let rest for 7-8 minutes.

Cooking time will depend on the thickness of the chicken and the heat of the grill. Be careful to avoid over-cooking.

Chicken is considered done when it reaches an internal temperature of 165 degrees F. (Use a digital thermometer.) We take the chicken off the grill at around 160 degrees F to allow for carry-over cooking.

What to serve with the best chicken sandwiches:

• SALAD – Try our Arugula Quinoa Salad, Burrata Caprese Salad, or Spinach and Goat Cheese Salad.
• FRIES – You’ll love these Baked Garlic Home Fries or Spicy Baked Sweet Potato Fries.
• VEGGIES – How about some Small Potatoes on the Grill, Teriyaki Brussels Sprouts, or Wasabi Aioli and Asparagus?

Recipe FAQs:

Other Delicious Chicken Recipes:

• Grilled Greek Chicken
• Chicken Orzo Pasta Bake
• Marry Me Chicken Soup
• Parma Ham Wrapped Chicken

Kitchen Tools Used: (affiliate links)

• Stainless-Steel Grill Tongs 17-inch
• Digital Instant Read Meat Thermometer

Best Chicken Gyros

We are true gyro lovers at our home. In fact, there is a food truck about 15 miles from here that we occasionally bike to on our trail system. We bike, stop for beer and gyros, and then bike home (or hop on the train). We call that an EXCELLENT DAY, and the gyros always taste better after a sweat session!

Why This Recipe Works:

• DELICIOUS GREEK FLAVOR – We love the Greek marinade in this chicken recipe. Plus the tzatziki sauce is key to great flavor.
• PERFECT SUMMER MEAL – Light your backyard grill, throw on some marinated chicken, pop open a beer, and let’s get this summer party going!
• NUTRIENT DENSE – These chicken tzatziki wraps are high in protein and have plenty of fresh veggies. Great taste AND full of nutrients, so a true win/win situation.

What You’ll Need:

• chicken – You can use chicken breasts or thighs.
• marinade – The marinade is a combo of olive oil, freshly squeezed lemon juice, paprika, ground cumin, onion powder, oregano, salt, and pepper.
• wraps or naan bread or pita bread (holy cow, the naan bread is worth the extra time)
• tzatziki sauce – Combine Greek yogurt, cucumber, fresh dill, more lemon juice, seasonings, and olive oil.
• veggies – Use any combo of veggies you like. We use tomatoes, cucumbers, red onion, plus black olives.

How to make Chicken Tzatziki Wraps:

Step 1
Prep chicken. If the chicken breasts are large, consider butterflying them. If using chicken thighs, remove visible fat. Place chicken in a resealable bag.

Step 6
Grill chicken. Add the chicken to the grill grates, add grilling seasoning of your choice, and close lid. Cook chicken on one side for about 7-8 minutes depending on size, and then flip to the other side to finish cooking.

Let chicken rest for 10 minutes and then slice into chunks or strips.

What to serve with Chicken Tzatziki Wraps:

• A simple salad with homemade dressing. Try our Grinder Salad Dressing, Strawberry Salad Dressing, or Honey Balsamic Vinaigrette.
• Fries – Try our Baked Garlic Home Fries or Spicy Baked Sweet Potato Fries! We like topping baked fries with crumbled feta cheese and chopped cilantro (see below).
• Homemade ice cream for dessert!

How to make Feta Fries:

These are simple our Baked Garlic Home Fries plus feta and cilantro!

• Prep russet potatoes. Wash the potatoes and pat dry. Then slice in half and then into several wedges. Place in mixing bowl.
• Add toppings. Then add the olive oil and seasonings (garlic powder, paprika, cayenne pepper, salt, and pepper and use your hands to combine.
• Bake. Spread the prepared wedges on a baking sheet lined with parchment paper. Bake in preheated 425 degrees F oven for 15 minutes. Remove pan, flip potatoes, add garlic, and bake for another 10-15 minutes or until fork tender.
• Top with feta. Remove fries from oven and immediately top with crumbled feta cheese and chopped cilantro.

Recipe FAQs:

Other Delicious Greek Recipes:

Greek food is one of our favorite types of food to enjoy!

• Mediterranean Grain Bowls
• Gyro Pizza
• Mediterranean Chopped Salad
• Lamb Feta Burgers

Kitchen Tools Used: (affiliate links)

• Stainless-Steel Grill Tongs 17-inch
• Digital Instant Read Meat Thermometer

CAVA Chicken Bowls

We’ve been on a serious “bowls kick” recently and decided it was time to add our favorite CAVA bowls to the mix. Our oldest son and his wife frequently make a version of these, and I think he’ll soon be making mine. Right Josh and Tiff?

Why This Recipe Works:

• CAVA COPYCAT – We discovered CAVA bowls a couple of years ago and were most likely “late to the party”. Better late than never, right?
• CHEAPER TO MAKE AT HOME – I’m always shocked to see the final price after our large orders of food for the family. Making it home is WAY cheaper and leftovers are a bonus too.
• FULL OF DELICIOUS FLAVOR – The harissa paste is the key ingredient in these chicken bowls. Make sure you keep it stocked in your pantry.
• GREAT MEAL PREP – We often make way more chicken than we need so we can meal prep for lunches. You can also make it interesting by changing toppings and the base (rice, quinoa, couscous).

What You’ll Need:

• chicken breasts or chicken thighs
• chicken marinade – a combo of olive oil, harissa paste, honey, olive oil, Worcestirshire sauce, salt, and pepper
• harrissa dressing – a combo of olive oil, red wine vinegar, harissa paste, honey, and seasonings
• crazy feta – (or use crumbled feta cheese instead) a spicy, whipped feta cheese spread that’s popular at CAVA
• quinoa, rice, or couscous – to serve
• other ingredients – any combo of fresh veggies, pickled onions, hummus, naan bread, pita chips, etc.

How to make Harissa Chicken Bowls:

Step 1
Marinate chicken. Add chicken breasts or thighs to a ziplock bag. (We often use a combo of the two.) Combine marinade ingredients in a mixing bowl – the olive oil, harissa paste, honey, olive oil, Worcestershire sauce, salt, and pepper. Use a whisk to combine well. Pour marinade over chicken and massage into the chicken. Seal and place in your refrigerator for about an hour.

Step 3
Make crazy feta. Heat a small skillet over medium heat. Add a little olive oil, onions and jalapeños – and cook until softened, about 2-3 minutes. Add garlic and stir for a minute. Cool slightly.

To a food processor, add the feta cheese, cooled veggies, olive oil, and lemon juice. Blend until creamy. Set aside.

Step 4
Cook chicken. Grill or pan-sear the chicken over medium heat until cooked through. We normally grill our chicken since we have fairly mild temperatures year-around. If cooking chicken on the stovetop, you’ll need to add additional oil to the pan for cooking.

Chicken is considered done when a digital thermometer (inserted into the thickest part of the meat) registers 165 degrees. However, we normally take meat off at 160 degrees, allowing for some carry-over cooking.

Recipe FAQs:

Other Bowl Recipes:

• Shrimp Taco Bowls
• Mediterranean Grain Bowls
• Teriyaki Turkey Rice Bowls
• Carne Asada Burrito Bowls

Kitchen Tools Used: (affiliate links)

• 8-oz Mason Jars
• Global 7-inch Knife
• Digital Instant-Read Thermometer

Mushroom Burgers

Adding mushrooms to recipes is a bit of an obsession of mine, so it just makes sense to create a mushroom burger. But let’s be clear. This is not a meat-free recipe, but instead it’s a beef and mushroom combo. You get the best of both worlds – meat plus our favorite veggie – mushrooms!

Why This Recipe Works:

• UNAMI FLAVOR – Umami is that rich, savory flavor that makes things taste extra satisfying—kind of like the deep, meaty taste you get from mushrooms, soy sauce, or cheese.
• TENDER TEXTURE – As the burgers cook, the mushrooms release liquid making the burgers extra tender. Like melt-in-your-mouth tender!
• EXTRA NUTRIENTS – Mushrooms are super healthy – they’re low in calories but packed with nutrients, antioxidants, and compounds that help your immune system, brain, and gut.
• DELICIOUS SPIN ON BURGERS – While we love a cheese-stuffed juicy Lucy, we also love to pile on the veggies with this beef mushroom burger. Btw, the jalapeño is optional of course, but you know how I love a little heat!

What You’ll Need:

• ground chuck or beef
• cremini mushrooms
• jalapeno
• taco seasoning
• red onion
• cheese
• avocado
• brioche buns

How to make Mushroom Beef Burgers:

Step 1
Clean mushrooms. To clean mushrooms, gently wipe them with a damp paper towel or give them a quick rinse and pat dry – just don’t soak them, or they’ll get soggy.

Step 6
Grill burgers and onions. Gently set the prepared mushroom beef burgers on the hot grill grates and season with your choice of seasoning. Add the onions too.

Grill burgers until they reach your desired temperature, flipping burgers about halfway through. Add cheese at the very end and let melt. Turn onions to get them browned.

We use a digital thermometer and prefer medium-rare. These burgers cook extremely fast so watch closely. See temperature chart below for more details.

Burger Doneness Temps:

• Rare: 120 – 125 F
• Medium Rare: 130 – 135 F
• Medium: 140-145 F
• Medium Well: 150 – 155 F
• Well Done: 160 – 165 F

What to serve with mushroom beef burgers:

• Potatoes or fries – Try our Small Potatoes on the Grill, Baked Garlic Home Fries, or Spicy Baked Sweet Potato Fries!
• Pasta salad – How about our go-to Lemon Orzo Pasta Salad, Greek Tortellini Pasta Salad, or Creamy Pesto Pasta Salad?
• Dessert please – Let’s finish this meal with some S’mores Cookie Bars, Triple Chocolate Brownies, or Butterscotch Ice Cream!

Recipe FAQs:

Other Delicious Burgers:

There is nothing better than a grilled juicy burger!

• Grilled Salmon Burger Recipe
• Mushroom Swiss Burgers with Caramelized Onions
• Goat Cheese Burgers
• Green Chile Turkey Burgers
• Lamb Feta Burgers

Kitchen Tools Used: (affiliate links)

• Stainless-Steel Grill Tongs 17-inch
• Digital Instant Read Meat Thermometer

Best Mushroom Swiss Burger

It’s no secret that Mike and I are big mushroom lovers. I find ways to work this umami-rich veggie into so many SueBee recipes – and I’m just as happy sautéing a simple batch to serve alongside any protein.

Why This Recipe Works:

• Big flavor layers: Earthy mushrooms, melty Swiss cheese, and sweet caramelized onions create a rich, savory combination that feels indulgent without extra effort.
• Juicy, satisfying texture: The mushrooms add moisture and umami, helping the burger stay juicy while enhancing the beefy flavor.
• Simple ingredients: Basic pantry staples come together to create a gourmet-style burger that feels restaurant-worthy.
• Flexible cooking methods: Works great on the grill, stovetop, or griddle, making it an easy go-to for weeknights or weekend cookouts.

What You’ll Need:

• ground beef – I recommend using 80-85% lean ground beef.
• seasonings – a combo of onion powder, garlic powder, kosher salt, and freshly ground black pepper
• olive oil plus butter
• mushrooms – We prefer using Bella mushrooms for this recipe.
• onions – one yellow onion, sliced
• baby Swiss cheese
• hamburger buns – We rotate between our Pretzel Sandwich Buns Recipe, Soft Burger Buns, or Homemade Hoagie Rolls (but in bun form).

How to make Mushroom Swiss Burgers:

Step 1
Caramelize onions. Add butter to a medium cast iron skillet over medium heat. When melted, add sliced onion, salt, and pepper – and cook, stirring frequently to avoid burning. You may need to add splashes of water to moisten the onions as they cook. Continue cooking until onions get nice and golden brown, about 30 minutes.

NOTE: If you are feeding a crowd and making extra onions, it may take longer than 30 minutes to fully caramelize.

Burger Doneness Temps:

The U.S. Food and Drug Administration recommends cooking ground beef (including burgers) to an internal temperature of 160°F (71°C) to ensure it’s safe to eat. We normally cook ours to medium, FYI.

• Rare: 120 – 125
• Medium Rare: 130 – 135
• Medium Well: 150 – 155
• Well Done: 160 – 165

What to serve with Mushroom Swiss Burgers:

I’ve got lots of sides for you to choose from, but these are some of my favorites.

• PASTA SALAD – Lemon Orzo Pasta Salad, Greek Tortellini Pasta Salad, Creamy Pesto Pasta Salad
• GREEN SALAD – Arugula Quinoa Salad, Antipasto Chopped Salad, Spinach and Goat Cheese Salad
• POTATOES – Baked Garlic Home Fries, Spicy Baked Sweet Potato Fries, Loaded Potato Skins

Tips for making the perfect burger:

1. Use a higher fat ground meat. I recommend no leaner than 85%.
2. Don’t overwork the meat. This will ensure the meat isn’t tough.
3. If making regular patties, press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
4. Season liberally. Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
5. Use high heat. Grill the burgers at 400 degrees or higher.
6. Try to avoid flipping the patties too often. Let them cook on one side for several minutes before flipping to the other side.
7. Don’t overcook. My family prefers a bit of pink but proceed at your own risk.

Recipe FAQs:

Other Delicious Burger Recipes:

We have other delicious burgers for you to choose from next!

• Mushroom Beef Burgers
• Lamb Feta Burgers
• Grilled Salmon Burgers with Avocado Crema
• Green Chile Turkey Burgers

Kitchen Tools Used: (affiliate links)

• BBQ Grill Spatula 
• Digital Instant Read Meat Thermometer

Pineapple Chicken Kabobs

If you’ve been around here for a while, you already know that kabobs are a serious staple in our house! Steak, pork, chicken, and shrimp are our go-to proteins so far – and every single one has been absolutely delicious. But this Hawaiian version might just be our new favorite (spoken by a true food blogger)!

Why This Recipe Works:

• Bold and flavorful marinade – the combination of pineapple juice, soy sauce, fresh ginger, and garlic creates the most incredible sweet and savory flavor
• Sweet meets savory – juicy pineapple chunks caramelize beautifully on the grill alongside the tender marinated chicken
• Easy weeknight or weekend meal – simple to prep ahead and on the grill in minutes
• Colorful and festive – bell pepper and red onion make these kabobs as beautiful as they are delicious
• Served over rice – makes it a complete, satisfying meal the whole family will love

What You’ll Need:

• chicken breasts
• fresh pineapple
• red onion
• bell pepper – any combo of colors
• marinade – a simple combo of ketchup, pineapple juice, soy sauce, rice vinegar, olive oil, brown sugar, ginger, garlic, and seasonings
• rice to serve

How to make Hawaiian Chicken Pineapple Kabobs:

Step 1
Prep chicken. Slice chicken breasts into 1.5 inch cubes. Place in gallon sized freezer bag or airtight container.

Step 2
Make marinade. In a mixing bowl, combine ketchup, pineapple juice, soy sauce, rice vinegar, olive oil, brown sugar, ginger, garlic, salt, and pepper.

Reserve 3/4 cup marinade in small bowl and set aside. Pour remaining marinade over cubed chicken breasts.

Step 6
Grill kabobs. Light outdoor grill to 375 degrees. When hot, grill skewers until chicken is done, approximately 7-8 minutes per side.

Chicken is considered done when it registers 165 degrees F on a digital thermometer. We normally remove them at 160 degrees F allowing for a few degrees of carry-over cooking.

Recipe FAQs:

Other Delicious Kabobs Recipes:

We love all the kabob recipes!

• Pork Shish Kabobs
• Grilled Chicken Skewers
• Grilled Asian Chicken Skewers
• Honey Sriracha Chicken Kabobs
• Beef Kabobs on the Grill

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife – Favorite kitchen knife.
• Kabob Skewers – Used to grill the steak kabobs.
• Stainless-Steel Grill Tongs 17-inch – Our go-to tongs for grilling all the things.

Hickory Smoked Nuts

My sister and her husband recently visited from Colorado and they brought along some smoked almonds for us to enjoy. They were DELICIOUS! After they left, I texted them to get their recipe and this is it.

Why This Recipe Works:

• SUPER SIMPLE – This 3-ingredient smoked nuts recipe is super simple. You’ll just need a bit of time and patience.
• CRUNCHY AND FLAVORFUL – We love the crunch and the flavor of these nuts. Smoky, a little bit salty, with some nice crunch.
• GREAT SOURCE OF PROTEIN – Nuts are a great source of protein and make a nice mid-day snack. They are also delicious on salads and creamy dips (for texture).

What You’ll Need:

These require just three simple ingredients that you’ll find in your local grocery store. You might want to order some raw almonds if your store doesn’t carry large quantities.

• Almonds – We use raw almonds for this recipe. Don’t use salted or roasted almonds because we’re adding a delicious, smoky flavor during this process.
• Olive Oil – Extra-Virgin olive oil is added during the last hour of smoking.
• Kosher Salt – Use as much kosher salt as you like. We’re adding some during the last hour of smoking and then a little more at the end.

How to make Smoked Almonds:

Step 1
Prep smoker. Preheat the smoker to 225 degrees F. Add wood chips of your choice.

NOTE: Our smoker runs hot so we had to reduce the temp to 215 degrees in order to avoid them burning. Use your best judgement.

Storing and Freezing:

• Store the smoked nuts in an airtight container or storage bag. These store well at room temperature for 1-2 weeks.
• Freeze smoked almonds for 2-3 weeks. Make sure you place them in a freezer bag for best results.

Recipe FAQs:

Other Delicious Nut Recipes:

• Honey Roasted Nuts
• Easy Caramelized Pecans
• Rosemary Roasted Cashews
• Brown Sugar Walnuts Recipe

Grilled Shrimp Tacos

I love an easy weeknight (or anytime) meal. These shrimp tacos cook up crazy fast, especially if you do some prep in advance.

Why We Love This Recipe:

• SIMPLE TO MAKE – This is a fairly quick recipe, especially if you do some of the work in advance. You can prep the shrimp and slaw in advance and then sauté the shrimp and make the Crema at mealtime.
• DELICIOUS – We love the flavors in this meal – a little bit spicy, crunchy, and creamy all at once.
• PERFECT TEX-MEX MEAL – Got a fun backyard party planned? Make this and your guests will be happy!

For Avocado Crema:

• Avocado – You’ll need one large ripe avocado for this recipe.
• Sour Cream – I use either the full-fat or light version of sour cream. Both work well!
• Cilantro – Just a small amount of cilantro is needed – about 1/4 cup loosely packed.
• Garlic Salt – If you don’t have garlic salt, you can use regular salt.
• Lime – One large lime, freshly squeezed.

How to make Shrimp Tacos with Avocado Crema:

Step 1
Prep the shrimp. For best results, use raw peeled, and deveined shrimp. Remove tails and pat dry. Then add the seasoning mixture to the shrimp.

What to serve with Shrimp Tacos:

We love serving these with a side of Mexican Quinoa Salad or Mexican Street Corn Salad.

Pro-Tip: Make some margaritas too! How about some Watermelon Margaritas, Pineapple Coconut Margaritas, or Skinny Margaritas?

Other Tex-Mex Recipes to try next:

• Healthy Taco Salad Recipe – A healthy salad that has SO much flavor.
• Green Chile Chicken Enchiladas – You can’t go wrong with enchiladas!
• Steak Quesadilla Recipe – A great way to use up leftover steak.
• Mexican Chicken Rice Bowls – Just like Chipotle!

Yogurt Marinade for Chicken

We use Greek yogurt in so many recipes and it’s time to share a delicious yogurt-based marinade for chicken. I was surprised at how juicy the meat was after grilling it, and due to the lighter color, we may have actually overcooked it slightly the first time we made it. But no matter, it was still tender!

Why This Recipe Works:

• SIMPLE TO MAKE – This chicken takes just minutes to prepare. Then it’s mostly hands off as it marinates. Simple to make and delicious too.
• FULL OF FLAVOR – We love the Greek flavors from the seasonings and lemon. Plus the yogurt-based marinade makes the chicken super tender and juice.
• A CROWD PLEASER – How can you go wrong with a tender chicken with smoky flavors from the grill? We love using our Big Green Egg or any charcoal grill during grilling season. 

Ingredients Used:

A yogurt-based marinade tenderizes chicken by breaking down its proteins, resulting in a moist, juicy texture. Additionally, the acidity in yogurt helps to infuse the chicken with flavor when cooked. The following simple ingredients are available in most grocery stores.

How to make this Grilled Greek Chicken Recipe:

We love using our Big Green Egg (charcoal grill), but you can use a gas grill or even cook it indoors on a grill pan.

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

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

Step 4
Grill chicken. Light an outdoor grill to medium heat – about 350 degrees f. When hot, add the chicken and grill on one side for several minutes before flipping to the other side. Cook until the internal temperature registers 165 degrees on a digital thermometer. Grill time will vary.

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

What to serve with Grilled Greek Chicken:

• A simple side salad, Mediterranean Chopped Salad, Greek Farro Salad, or Greek Tortellini Pasta Salad.
• Creamy Mushroom Risotto, Baked Garlic Home Fries, or Loaded Potato Skins.
• Roasted Asparagus with Prosciutto, Fresh Green Bean Casserole, or Balsamic Glazed Brussels Sprouts and Sweet Potatoes.

Other Chicken Recipes:

In addition to or Greek style chicken, try one of the following easy recipes next.

• Italian Chicken Tortellini Soup
• Chicken and Mushroom Curry
• Parma Ham Wrapped Chicken
• Creamy Chicken Orzo

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• Stainless-Steel Grill Tongs 17-inch 
• Global 7-inch Knife