SueBee Homemaker

Panko Crusted Chicken Cutlets

Suebee Homemaker — Mon, 03 Aug 2026 11:00:00 +0000

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

Crispy Chicken Cutlets

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

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

Why This Recipe Works:

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

What You’ll Need:

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

How to make Panko Crusted Chicken Cutlets:

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

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

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

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

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

Continue cooking in batches until all cutlets are done.

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

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

Recipe FAQs:

Why is Panko better than regular breadcrumbs for chicken cutlets?

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

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

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

How thin should I slice the chicken breasts?

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

What is the best oil to use for pan frying?

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

How do I keep the cutlets crispy after cooking?

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

Can I make these ahead of time?

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

Other Simple Chicken Recipes:

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

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Panko Crusted Chicken Cutlets

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

Course Main Dish

Cuisine American

Keyword panko crusted chicken cutlets

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 365kcal

Author Sue Ringsdorf

Ingredients

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

Instructions

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

Notes

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

Nutrition

Blueberry Ice Cream Recipe

Suebee Homemaker — Thu, 30 Jul 2026 11:00:00 +0000

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

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

Best Blueberry Ice Cream

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

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

Other Delicious Blueberry Recipes:

You’ll love these blueberry recipes too!

Ingredients Needed:

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

How to Temper Eggs:

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

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

How to make blueberry ice cream:

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

Step 2
Temper the eggs. See directions above.

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

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

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

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

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

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

Tips for using a KitchenAid Attachment:

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

Other Ice Cream Flavors:

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

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

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

Kitchen Items Used: (affiliate links)

xoxo ~Sue

Blueberry Ice Cream Recipe

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

Course Dessert

Cuisine American

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

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings 1-cup servings

Calories 461kcal

Author Sue Ringsdorf

Ingredients

For the blueberries:

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

The remaining:

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

Instructions

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

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

Video

Notes

TIPS for using KitchenAid Attachment:

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

Nutrition

Friday #BBQWeek Recipes

Appetizers and Drinks

BBQ Deviled Eggs by The Spiffy Cookie
Lemonade Margarita by Cheese Curd In Paradise
Mojitos with Grilled Strawberries and Mint by Our Good Life

Side Dishes

Caprese Salad by House of Nash Eats
Classic Broccoli Salad by Family Around the Table
Cowboy Caviar by Devour Dinner
Grilled Peppers and Potatoes by Jolene’s Recipe Journal
Wilted Mixed Green Salad with Bacon and Blue Cheese by Karen’s Kitchen Stories

Main Dishes

Grilled Shrimp Skewers with Tropical Fruit Salsa by A Day in the Life on the Farm
Summer Steak Salad by Kate’s Recipe Box

Desserts

Blueberry Coffee Cake by Sweet Beginnings
Blueberry Ice Cream Recipe by SueBee Homemaker
Copycat Dole Pineapple Whip by Hezzi-D’s Books and Cooks
Grilled Strawberry Shortcake by Blogghetti

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Strawberry Feta Salad

Suebee Homemaker — Mon, 27 Jul 2026 11:00:00 +0000

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

Strawberry Salad with Feta

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

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

Why we love this salad:

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

What You’ll Need:

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

How to make Strawberry Feta Salad:

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

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

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

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

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

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

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

Recipe FAQs:

What type of greens work best for this salad?

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

Can I substitute the feta cheese?

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

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

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

Can I make this salad ahead of time?

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

Can I swap the pecans for a different nut?

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

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

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

Other Delicious Salad Recipes:

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

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Strawberry Feta Salad

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

Course Salad

Cuisine American

Keyword strawberry feta salad

Prep Time 25

Total Time 25

Servings servings

Calories 345kcal

Author Sue Ringsdorf

Ingredients

For the balsamic dressing:

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

For the salad:

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

Instructions

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

Notes

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

Nutrition

Carne Asada Bowls

Suebee Homemaker — Thu, 23 Jul 2026 11:00:00 +0000

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

Carne Asada Bowls

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

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

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

Why We Love This Recipe:

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

Ingredients Used:

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

How to make Carne Asada Bowls:

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

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

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

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

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

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

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

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

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

Step 8
Prep remaining ingredients:

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

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

Toppings for Burrito Bowls:

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

Recipe FAQs:

Can I use other types of beef for this recipe?

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

How long should I marinate the meat?

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

What’s typically in a carne asada marinade?

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

How can I make it lower carb?

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

Can I meal prep steak bowls?

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

How long can I keep leftovers?

Leftovers are good for up to four days.

Can I cook carne asada without a grill?

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

Other Delicious Tex-Mex Recipes:

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

Kitchen Items Used: (affiliate links)

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

xoxo ~Sue

Carne Asada Bowls Recipe

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

Course Main Dish

Cuisine American, Mexican

Keyword carne asada, carne asada burrito bowls

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 574kcal

Author Sue Ringsdorf

Ingredients

For the carne asada:

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

For the remaining bowl ingredients:

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

Instructions

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

Notes

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

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

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

Nutrition

Grilled Carne Asada

Suebee Homemaker — Mon, 20 Jul 2026 11:00:00 +0000

This Grilled Carne Asada features tender, marinated steak cooked over high heat for a perfectly charred, flavorful finish. It’s juicy, bold, and perfect for tacos, bowls, or an easy weeknight meal.

Tender Carne Asada

Steak has always felt like a bit of a luxury in our home, since we didn’t have it often growing up. We were more of a pork-and-chicken family – and plenty of casseroles. Lots and lots of casseroles.

Over time, I’ve shared more beef recipes here with you using a variety of cuts – mostly flank steak, filet mignon, chuck roast, and ground beef – and honestly, I truly love them all!

When you want to impress guests, this is the recipe I highly recommend. Ok, well I’d also take a look at our Red Wine Braised Chuck Roast or SueBee’s Beef Bourguignon Recipe. They’re pretty fantastic too!

Why This Recipe Works:

Flavor-packed marinade – Citrus, garlic, and spices tenderize the meat while infusing it with bold, balanced flavor.
High-heat grilling – A hot grill creates that signature char and locks in juices for a perfectly cooked steak.
Quick cooking time – Thin cuts like flank or skirt steak cook fast, making this recipe both efficient and reliable.
Sliced against the grain – Cutting the steak properly ensures every bite is tender and easy to chew.

What You’ll Need:

flank steak (or skirt steak works too)
chopped cilantro
olive oil
soy sauce
citrus juice – from oranges and limes
ground cumin
chili powder
garlic powder
red pepper flakes
kosher salt
black pepper

How to make Grilled Carne Asada:

Step 1
Make marinade. In a mixing bowl, combine the marinade ingredients—olive oil, soy sauce, fresh orange juice, lime juice, and optional chopped cilantro—along with cumin, chili powder, garlic powder, red pepper flakes, kosher salt, and black pepper. Whisk everything together until well blended and fragrant.

Step 2
Refrigerate. Place the meat in a plastic freezer bag and pour the marinade over the top. Seal the bag and use your hands to massage the marinade into the meat, then refrigerate for a couple of hours—or longer—for maximum flavor.

Step 3
Set the meat out and let it sit briefly before grilling. Taking the chill off helps it cook more evenly—if it goes straight from the fridge to the grill, the outside can overcook before the center is ready, so this step promotes a more consistent, perfectly cooked result.

Step 4
Grill steak. Preheat your outdoor grill to high heat (around 450°F) so it’s fully hot before the steak goes on. Grill the marinated carne asada for about 5–6 minutes per side, depending on thickness, until it’s beautifully charred on the outside and cooked to your preferred doneness.

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

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

Step 5
Rest and slice. Let the steak rest for 7–8 minutes before slicing it thinly against the grain for the most tender, flavorful bite.

Step 6
Add sauce if desired. Carne asada pairs really well with sauces that are bright, creamy, or a little spicy to balance the smoky grilled flavor. Here are some great options:

Cilantro lime crema – Creamy, tangy, and fresh; one of the most popular pairings.
Pico de gallo or fresh salsa – Adds acidity, crunch, and brightness.
Salsa verde – A zesty tomatillo-based sauce with a little heat and lots of flavor.
Avocado crema – This fresh crema is one of our favorites and goes well with any protein.
Guacamole – Rich and creamy, it balances the char from the grilled steak.
Chimichurri – A recipe shared by one of my fellow food blogger friends!

Step 7
Add to bowls, tacos, quesadillas, or salads. We love adding carne asada to so many of our recipes including the following.

Store leftover carne asada in an airtight container in the refrigerator for up to four days.

Recipe FAQs:

What cut of meat should I use for carne asada?

Skirt steak and flank steak are the most common – they’re thin, flavorful, and perfect for quick, high-heat grilling.

What’s in a typical carne asada marinade?

Usually a mix of citrus juice (lime and/or orange), garlic, olive oil, and spices like cumin, chili powder, and salt. Our recipes includes cilantro but could easily be skipped.

How long should I marinate the steak?

At least 30 minutes, but 2–8 hours is ideal. Avoid marinating longer than 24 hours, as the acid can affect the texture.

Should I bring the meat to room temperature before grilling?

Letting it sit out for about 20–30 minutes helps it cook more evenly.

What temperature should the grill be?

High heat—around 450–500°F—so you get a good sear and quick cook.

Why do I slice against the grain?

It shortens the muscle fibers, making the meat much more tender.

Should I let the meat rest after grilling?

Yes – let it rest for 5–10 minutes so the juices redistribute.

Can I make carne asada without a grill?

Yes, of course! A hot cast-iron skillet or grill pan works well for getting a nice sear.

Other Delicious Beef Recipes:

Looking for more beef recipes? I’ve gotcha covered.

Kitchen Tools Used: (affiliate links)

Global 7-inch Knife – Favorite kitchen knife.
Stainless-Steel Grill Tongs 17-inch – Our go-to tongs for grilling all the things.

xoxo ~Sue

Grilled Carne Asada

This Grilled Carne Asada features tender, marinated steak cooked over high heat for a perfectly charred, flavorful finish. It’s juicy, bold, and perfect for tacos, bowls, or an easy weeknight meal.

Course Grilling, Main Dish

Cuisine American

Keyword grilled carne asada

Prep Time 30

Cook Time 15

Rest Time 2

Total Time 2 45

Servings servings

Calories 380kcal

Author Sue Ringsdorf

Ingredients

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

Instructions

Make marinade. In a mixing bowl, combine the marinade ingredients—olive oil, soy sauce, fresh orange juice, lime juice, and optional chopped cilantro—along with cumin, chili powder, garlic powder, red pepper flakes, kosher salt, and black pepper. Whisk everything together until well blended and fragrant.
1/4 cup olive oil, 1/4 cup soy sauce, 1/4 cup freshly squeezed orange juice, 2 Tablespoons freshly squeezed lime juice, 1/2 cup chopped cilantro, 1 teaspoon ground cumin, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, 1 teaspoon black pepper
Refrigerate. Place the meat in a plastic freezer bag and pour the marinade over the top. Seal the bag and use your hands to massage the marinade into the meat, then refrigerate for a couple of hours—or longer—for maximum flavor.
1 ½ pounds flank steak
Set the meat out and let it sit briefly before grilling. Taking the chill off helps it cook more evenly—if it goes straight from the fridge to the grill, the outside can overcook before the center is ready, so this step promotes a more consistent, perfectly cooked result.
Grill steak. Preheat your outdoor grill to high heat (around 450°F) so it’s fully hot before the steak goes on. Grill the marinated carne asada for about 5–6 minutes per side, depending on thickness, until it’s beautifully charred on the outside and cooked to your preferred doneness.
We use a digital thermometer to test for doneness. Medium for flank steak is generally our preference.
130–135°F = medium-rare (most traditional and tender for carne asada)140–145°F = medium150°F+ = more well done (can start to get tougher)
Rest and slice. Let the steak rest for 7–8 minutes before slicing it thinly against the grain for the most tender, flavorful bite.
Add sauce if desired. Carne asada pairs really well with sauces that are bright, creamy, or a little spicy to balance the smoky grilled flavor. Here are some great options:
Add to bowls, tacos, quesadillas, or salads. We love adding carne asada to so many of our recipes including the following – Carne Asada Quesadillas, Carne Asada Bowls, Fajita Taco Salad, Crispy Black Bean Tacos

Notes

You may want to serve this with a sauce, including one of the following:

Cilantro lime crema – Creamy, tangy, and fresh; one of the most popular pairings.
Pico de gallo or fresh salsa – Adds acidity, crunch, and brightness.
Salsa verde – A zesty tomatillo-based sauce with a little heat and lots of flavor.
Avocado crema – This fresh crema is one of our favorites and goes well with any protein.
Guacamole – Rich and creamy, it balances the char from the grilled steak.
Chimichurri – A recipe shared by one of my fellow food blogger friends!

Nutrition

Cilantro Lime Crema

Suebee Homemaker — Thu, 16 Jul 2026 11:00:00 +0000

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

Cilantro Lime Crema

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

Why This Recipe Works:

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

What you’ll need to make Cilantro Lime Crema:

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

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

How to make the best Cilantro Lime Dressing:

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

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

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

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

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

Other Tex-Mex Dressings:

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

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

How to use Cilantro Lime Dressing:

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

Recipe FAQs:

What is cilantro?

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

Why do certain people have an aversion to cilantro?

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

Why use Greek yogurt in creamy dressings?

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

Can I use sour cream instead of Greek yogurt?

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

How much lime juice should I use?

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

How can I adjust the thickness?

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

Kitchen Tools Used: (affiliate links)

Mini Food Processor

xoxo ~Sue

Creamy Cilantro Lime Dressing Recipe

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

Course Dressing

Cuisine American, Mexican

Keyword cilantro lime dressing

Prep Time 15

Total Time 15

Servings Tablespoons

Calories 40kcal

Author Sue Ringsdorf

Ingredients

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

Instructions

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

Notes

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

Nutrition

Puff Pastry Peach Tartlets

Suebee Homemaker — Mon, 13 Jul 2026 11:00:00 +0000

These Puff Pastry Peach Tartlets are an elegant and effortless summer dessert featuring sweet, juicy peaches nestled on golden, flaky puff pastry and finished with a simple glaze that makes them absolutely irresistible. They come together in minutes with just a handful of ingredients and look like they came straight from a fancy French bakery!

Easy Peach Tartlets

Peach season is officially here and that means it’s time to make all the peach desserts – and I am not holding back! We absolutely adore fresh produce, and there is nothing quite like enjoying it at peak season when the flavor is absolutely out of this world.

Honestly, a perfectly ripe peach sliced straight from the fruit bowl might just be one of life’s greatest simple pleasures. You know the kind, where the juice runs right down your chin and you don’t even care. Pure summer heaven!

Why we love these peach tartets:

Flaky puff pastry base – store-bought puff pastry does all the heavy lifting, creating a perfectly golden, buttery, and impossibly flaky crust with zero effort
Cream cheese and preserves filling – a luscious, creamy layer tucked beneath the peaches that adds richness and a beautiful burst of fruity flavor in every bite
Fresh summer peaches – tossed with cinnamon, sugar, and a squeeze of lemon, the peaches caramelize beautifully on top and taste absolutely incredible
Elegant and effortless – these tartlets look like they came straight from a fancy French bakery but come together in minutes with just a handful of simple ingredients

Ingredients needed for Puff Pastry Peach Tartlets:

This is a very simple recipe. You’ll be impressed, and your family will be too!

puff pastry
filling – cream cheese and preserves
peaches – plus sugar, cinnamon, cornstarch, and lemon juice
icing – powdered sugar, milk, and vanilla extract
plus an egg wash

How to make Puff Pastry Peach Tartlets:

Step 1
Prep. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Step 2
Prep peaches. Thinly slice the peaches and add to a bowl. Add sugar, cinnamon, cornstarch, and a squeeze of lemon. Stir and let mascerate for about 15 minutes.

Step 3
Make filling. Combine cream cheese and jelly in a small bowl. Use a hand mixer to mix until creamy.

Step 4
Prep puff pastry. Place thawed puff pastry on a lightly floured cutting board and use a rolling pin to press out. Use a pizza cutter to slice puff pastry sheet into nine equal sections. Transfer squares to the prepared baking sheet.

Step 5
Assemble. Spoon an equal amount of the cream cheese/preserve filling in the center of each puff pastry section. Smooth it out but leave some room at the edges. Then lay about four thin slices of peaches on top of the filling so that they overlap each other.

Step 6
Fold edges. Carefully fold the edges of puff pastry around the peaches and filling. There won’t be a lot of pastry to fold, but you’re just trying to keep most of the filling inside each tartlet. Brush the edges of the pastry with the egg wash.

Step 7
Bake. Bake the peach tartlets until bubbly and golden brown on the edges, about 20 minutes. Remove and let cool slightly before adding icing.

Step 8
Make icing. While the tartlets are baking, make icing. Combine powdered sugar, milk, and vanilla in a mixing bowl. Stir to combine.

Step 9
Ice tartlets. Drizzle the icing over top the tartlets while they’re still slightly warm. Enjoy!

Store leftover puff pastry tartlets in an airtight container on the countertop for a day. After that, store in the refrigerator.

Recipe FAQs:

How do I thaw puff pastry correctly?

The key is to thaw it slowly in the refrigerator overnight or on the counter for about 30-40 minutes. You want it thawed enough to unfold and work with but still cold – warm puff pastry gets sticky and won’t puff up properly in the oven. If it gets too warm, pop it back in the fridge for a few minutes!

What preserves work best for this recipe?

Honestly any flavor you love works beautifully! Peach, apricot, and raspberry are all incredible choices that complement the fresh peaches perfectly.

Do I need to peel the peaches?

No, the skin is thin and tender on ripe peaches and softens beautifully during baking. Leaving the skin on also adds a beautiful pop of color to the finished tartlets.

How thin should I slice the peaches?

Aim for slightly less than ¼ inch thick slices – thin enough to fan out beautifully on top of the tartlets but thick enough to hold their shape during baking. A sharp knife makes this so much easier!

Other Delicious Peach Recipes:

Make one of these peach recipes next!

xoxo ~Sue

Puff Pastry Peach Tartlets Recipe

These Puff Pastry Peach Tartlets are an elegant and effortless summer dessert featuring sweet, juicy peaches nestled on golden, flaky puff pastry and finished with a simple glaze that makes them absolutely irresistible. They come together in minutes with just a handful of ingredients and look like they came straight from a fancy French bakery!

Course Dessert

Cuisine American

Keyword peach hand pies, peach tartlet, puff pastry

Prep Time 20

Cook Time 20

Total Time 40

Servings tartlets

Calories 255kcal

Author Sue Ringsdorf

Ingredients

1 sheet puff pastry – thawed out but still cold
egg wash – for puff pastry

For the peaches:

2 medium peaches – sliced thin
2 Tablespoons sugar
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
a squeeze of fresh lemon juice

For the filling:

4 oz cream cheese light – softened
¼ cup preserves – any flavor

For the icing:

1/2 cup powdered sugar
1 Tablespoon milk
1 teaspoon vanilla extract

Instructions

Prep. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Prep peaches. Thinly slice the peaches and add to a bowl. Add sugar, cinnamon, cornstarch, and a squeeze of lemon. Stir and let mascerate for about 15 minutes.
2 medium peaches, 2 Tablespoons sugar, 1 teaspoon cornstarch, 1/2 teaspoon ground cinnamon, a squeeze of fresh lemon juice
Make filling. Combine cream cheese and jelly in a small bowl. Use a hand mixer to mix until creamy.
4 oz cream cheese light, ¼ cup preserves
Prep puff pastry. Place thawed puff pastry on a lightly floured cutting board and use a rolling pin to press out. Use a pizza cutter to slice puff pastry sheet into nine equal sections. Transfer squares to the prepared baking sheet.
1 sheet puff pastry
Assemble. Spoon an equal amount of the cream cheese/preserve filling in the center of each puff pastry section. Smooth it out but leave some room at the edges. Then lay about four thin slices of peaches on top of the filling so that they overlap each other.
Fold edges. Carefully fold the edges of puff pastry around the peaches and filling. There won’t be a lot of pastry to fold, but you’re just trying to keep most of the filling inside each tartlet. Brush the edges of the pastry with the egg wash.
egg wash
Bake. Bake the peach tartlets until bubbly and golden brown on the edges, about 20 minutes. Remove and let cool slightly before adding icing.
Make icing. While the tartlets are baking, make icing. Combine powdered sugar, milk, and vanilla in a mixing bowl. Stir to combine.
1/2 cup powdered sugar, 1 Tablespoon milk, 1 teaspoon vanilla extract
Ice tartlets. Drizzle the icing over top the tartlets while they’re still slightly warm. Enjoy!

Notes

There is no need to peel the peaches for this recipe.
You can use any kind of preserves in the cream cheese filling.
Store leftover puff pastry tartlets in an airtight container on the countertop for a day. After that, store in the refrigerator.

Nutrition

Vodka Pizza Sauce Recipe

Suebee Homemaker — Thu, 09 Jul 2026 11:00:00 +0000

This Vodka Pizza Sauce Recipe is rich, creamy, and packed with bold tomato flavor, making it perfect for homemade pizza nights. Made with simple ingredients like tomatoes, cream, garlic, and vodka, it creates a smooth, restaurant-style sauce everyone will love!

Spicy Vodka Sauce

Mike and I recently ordered a pizza with spicy vodka sauce at one of our favorite local spots, Coal Vines – and let me tell you, it was absolutely incredible! I knew immediately that I had to recreate it at home, and I am so happy I did. We are serious pizza fanatics around here, and I love sharing all of our favorite variations with you so you can enjoy them at home too!

We love this sauce so much that I made a Ravioli alla Vodka – similar sauce recipe but with pasta!

Why This Recipe Works:

Bold and smoky base – fire-roasted crushed tomatoes add a deep, rich flavor that a regular tomato sauce just can’t compete with
The vodka makes all the difference – it enhances the tomato flavor and helps the cream and sauce come together in the most incredible way
Perfectly spicy – red pepper flakes give this sauce just the right amount of heat without overpowering the other flavors
Rich and creamy – heavy cream and freshly shredded parmesan create a luscious, velvety sauce that takes pizza night to a whole new level

What You’ll Need:

olive oil
onion & garlic
seasonings – red pepper flakes, kosher salt, and freshly ground black pepper
fire-roasted crushed tomatoes
vodka
heavy cream
parmesan cheese
fresh basil (or use dried)

How to make Vodka Pizza Sauce:

Step 1
Sauté veggies. Heat a saucepan over medium heat. When hot, add olive oil and onions. Stir until onions are softened, about 2-3 minutes. Then add garlic and stir for 30 seconds. Add seasonings and stir well.

Step 2
Add remaining ingredients. Then add the crushed tomatoes, vodka, heavy cream, and parmesan cheese. Stir well, and simmer for 15 minutes or until slightly reduced. Add fresh basil and stir for another minute.

Step 3
Blend (if desired). Add sauce to a blender and puree until sauce is smooth to your liking. You can also leave the sauce chunky if preferred.

Step 4
Add to pizza. Add spicy vodka pizza sauce to your favorite pizza dough. Try our Quick Pizza Dough Recipe, Low Carb Cauliflower Pizza Crust, or flatbread pizza crust.

Store vodka pizza sauce in an airtight container in your refrigerator for up to four days.

Recipe FAQs:

What does vodka do in a pizza sauce?

Vodka acts as a flavor enhancer – it helps release compounds in the tomatoes that are only soluble in alcohol, giving the sauce a deeper, more complex flavor. It also helps emulsify the cream and tomatoes together for that silky, velvety texture. But no worries, the alcohol cooks off completely!

Can I leave the vodka out?

You can, but the sauce won’t have quite the same depth of flavor. If you prefer to skip it, try adding a splash of chicken broth or a little extra cream to maintain the right consistency.

What are fire-roasted crushed tomatoes and can I substitute them?

Fire-roasted crushed tomatoes are tomatoes that have been charred over an open flame before canning, giving them a slightly smoky, deeper flavor. They are worth seeking out for this recipe! If you can’t find them, regular crushed tomatoes work fine – just know the flavor will be a little milder.

How spicy is this sauce?

With ½ teaspoon of red pepper flakes it has a nice kick without being overwhelming. If you love extra heat, add more — and if you’re sensitive to spice, start with just a pinch and taste as you go.

Can I make this sauce ahead of time?

Absolutely! This sauce keeps beautifully in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 2 months – just thaw overnight in the fridge and reheat gently on the stove before using.

How much sauce does this make?

This recipe makes enough sauce for about two medium pizzas with a little left over – which is never a bad thing! Save the extra for pasta or dipping breadsticks.

Other Delicious Sauce Recipes:

Making your own sauces is key to delicious cooking, in my opinion. Enjoy one of these recipes next.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Vodka Pizza Sauce Recipe

This Vodka Pizza Sauce Recipe is rich, creamy, and packed with bold tomato flavor, making it perfect for homemade pizza nights. Made with simple ingredients like tomatoes, cream, garlic, and vodka, it creates a smooth, restaurant-style sauce everyone will love!

Course Sauce

Cuisine American, Italian

Keyword homemade sauce, vodka pizza sauce recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings cups

Calories 457kcal

Author Sue Ringsdorf

Ingredients

1 Tablespoons olive oil
1/4 small onion – chopped
3 cloves garlic – minced
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper – to taste
14 oz. fire-roasted crushed tomatoes
3 oz. vodka
1/2 cup heavy cream
2 Tablespoons parmesan cheese – freshly shredded
1 Tablespoon fresh basil (or use 1 teaspoon dried) – chopped

Instructions

Sauté veggies. Heat a saucepan over medium heat. When hot, add olive oil and onions. Stir until onions are softened, about 2-3 minutes. Then add garlic and stir for 30 seconds. Add seasonings and stir well.
1 Tablespoons olive oil, 1/4 small onion, 3 cloves garlic, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Add remaining ingredients. Then add the crushed tomatoes, vodka, heavy cream, and parmesan cheese. Stir well, and simmer for 15 minutes or until slightly reduced. Add fresh basil and stir for another minute.
14 oz. fire-roasted crushed tomatoes, 3 oz. vodka, 1/2 cup heavy cream, 2 Tablespoons parmesan cheese, 1 Tablespoon fresh basil (or use 1 teaspoon dried)
Blend (if desired). Add sauce to a blender and puree until sauce is smooth to your liking. You can also leave the sauce chunky if preferred.
Add to pizza. Add spicy vodka pizza sauce to your favorite pizza dough. Try our Quick Pizza Dough Recipe, Low Carb Cauliflower Pizza Crust, or flatbread pizza crust.

Notes

You can leave the vodka out, but the sauce won’t have quite the same depth of flavor. If you prefer to skip it, try adding a splash of chicken broth or a little extra cream (or milk) to maintain the right consistency.
This recipe makes enough sauce for about two medium pizzas with a little left over – which is never a bad thing! Save the extra for pasta or dipping breadsticks.
This sauce keeps beautifully in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 2 months – just thaw overnight in the fridge and reheat gently on the stove before using.

Nutrition

Sourdough Discard Pizza Dough Recipe

Suebee Homemaker — Mon, 06 Jul 2026 11:00:00 +0000

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

Sourdough Pizza with Yeast

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

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

Why This Recipe Works:

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

What You’ll Need:

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

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

How to make Sourdough Discard Pizza Dough Recipe

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

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

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

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

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

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

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

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

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

Recipe FAQs:

What is sourdough discard pizza dough?

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

Do I need active sourdough starter for this recipe?

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

Can I make the dough without commercial yeast?

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

What does sourdough discard do in pizza dough?

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

How long does the dough need to rise?

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

Can I refrigerate the dough?

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

Other Delicious Sourdough Recipes:

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

Kitchen Tools Used: (affiliate links)

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

xoxo ~Sue

Sourdough Discard Pizza Dough Recipe

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

Course Main Dish, Pizza

Cuisine American, Italian

Keyword sourdough discard pizza dough, sourdough pizza

Prep Time 20

Cook Time 10

Rise Time 1

Total Time 1 30

Servings pizza doughs

Calories 620kcal

Author Sue Ringsdorf

Ingredients

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

Instructions

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

Notes

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

Nutrition

Warm German Potato Salad

Suebee Homemaker — Thu, 02 Jul 2026 11:00:00 +0000

This Warm German Potato Salad is a hearty twist on a classic – loaded with tender red potatoes, crispy bacon, and a bold tangy dressing made with apple cider vinegar and Dijon mustard. It’s a crowd-pleasing side dish that pairs beautifully with grilled meats and is guaranteed to be the first thing to disappear at any summer gathering!

German Potato Salad

Hot German potato salad holds such a special place in my heart – it appeared at occasional family gatherings growing up, and with my German roots, it just makes perfect sense! My mom made her own version that I absolutely loved, and while I haven’t been able to track down her exact recipe, I truly feel this one comes pretty close. Making it always brings back the best memories!

While my mom’s classic potato salad with Miracle Whip will always hold a very special place in my heart, this German version is the complete opposite in the best possible way. Where her recipe is cool, creamy, and sweet, this one is warm, tangy, and bold. Two completely different potato salads, both absolutely delicious, and both worthy of a spot on your table.

Why This Recipe Works:

Warm and hearty – served warm instead of cold, this potato salad is rich, satisfying, and unlike any potato salad you’ve ever had
Bacon makes everything better – smoky, crispy bacon and its drippings create the most incredible savory base for the tangy dressing
Bold and tangy dressing – apple cider vinegar, Dijon mustard, and a touch of sugar create a perfectly balanced dressing that soaks beautifully into every potato
No mayo required – a refreshing twist on traditional potato salad that is lighter, tangier, and completely irresistible

What You’ll Need:

red potatoes
bacon
onion
garlic
apple cider vinegar
granulated sugar
Dijon mustard
kosher salt
freshly ground black pepper

For large groups, I recommend making a double recipe. This one goes fast!

How to make German Potato Salad

Step 1
Prep potatoes. Rinse the potatoes in cold water and wipe clean with paper towel. Slice into large bite-sized chunks and add to a large pot of cold water. Bring to a boil over medium-high heat and then add salt to taste. (The salt adds flavor so be sure to add it.) Reduce heat to a simmer and continue cooking until potatoes are fork tender.

Drain the water off and add potatoes back to pot over low temp to steam off excess moisture. This will only need about a minute. Transfer potatoes to a large bowl.

Step 2
Cook bacon. Add the chopped bacon to the pot over medium heat, stirring frequently. Cook until crispy. Remove bacon to a clean bowl and leave bacon drippings in pan.

Step 3
Sauté veggies. Add chopped onion to pot over medium heat and cook until softened, about 3-4 minutes. Then add the garlic and stir for 30 seconds.

Step 4
Add remaining ingredients. To the pot, add the apple cider vinegar, granulated sugar, and dijon mustard. Stir well and simmer for a few minutes. Remove pot from heat.

Step 5
Add potatoes and bacon back. Add the cooked potatoes and crispy bacon back to the pot along with kosher salt and freshly ground black pepper to taste. Stir well to get the potatoes well coated with the sauce.

Step 6
Serve. Transfer German potato salad to a serving bowl. Serve salad warm with chopped cilantro (or parsley) over the top. Check seasonings and add more as desired.

What to serve with German Potato Salad:

Oh we have so many choices for mains to serve with this delicious potato salad!

Recipe FAQs:

What makes German potato salad different from regular potato salad?

The biggest difference is that German potato salad is served warm and uses a tangy vinegar based dressing instead of a creamy mayo based one. It’s lighter, bolder, and has a completely different flavor profile that is absolutely delicious – especially alongside grilled meats!

What type of potatoes work best for German potato salad?

Red potatoes are the top choice because they hold their shape beautifully after boiling and have a naturally creamy, waxy texture. Yukon Gold potatoes are another great option. Avoid russet potatoes – they tend to fall apart and get a bit mushy when boiled.

Should I peel the potatoes?

No need! The skin on red potatoes is thin and tender, adds a nice texture, and holds the potato together beautifully. Plus it saves time and adds extra nutrients!

How do I keep the potatoes from getting mushy?

Don’t overcook them – boil just until fork tender, about 15-20 minutes. You want them cooked through but still holding their shape. Drain them immediately and let them cool slightly before adding the dressing.

Can I make the German potato salad ahead of time?

Yes! It actually gets better as it sits and the flavors meld together. Make it up to 2 days ahead and reheat gently on the stovetop or in the microwave before serving. Add a splash of apple cider vinegar after reheating to brighten the flavors back up!

Can I make this without bacon?

You can substitute smoked sausage, turkey bacon, or simply add a little smoked paprika and olive oil in place of the bacon drippings for a smokier flavor. That said, the bacon is truly what makes this recipe shine. We highly recommend keeping it!

Should German potato salad be served hot or warm?

Traditionally it is served warm – not piping hot and not cold. Room temperature works beautifully too, especially for outdoor entertaining where keeping things hot can be tricky!

Other Delicious Potato Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Warm German Potato Salad

This Warm German Potato Salad is a hearty twist on a classic – loaded with tender red potatoes, crispy bacon, and a bold tangy dressing made with apple cider vinegar and Dijon mustard. It's a crowd-pleasing side dish that pairs beautifully with grilled meats and is guaranteed to be the first thing to disappear at any summer gathering!

Course Salad, Side Dish

Cuisine American, German

Keyword potato salad, warm German potato salad

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 291kcal

Author Sue Ringsdorf

Ingredients

2 pounds red potatoes – washed, patted dry, and chopped
kosher salt for boiling – around 2 teaspoons
8 oz. bacon – chopped
1/2 medium yellow onion – chopped
3 cloves garlic – minced
1/3 cup apple cider vinegar
2 Tablespoons granulated sugar
2 Tablespoon Dijon mustard
kosher salt and freshly ground black pepper – to taste

Instructions

Prep potatoes. Rinse the potatoes in cold water and wipe clean with paper towel. Slice into large bite-sized chunks and add to a large pot of cold water. Bring to a boil over medium-high heat and then add salt to taste. (The salt adds flavor so be sure to add it.) Reduce heat to a simmer and continue cooking until potatoes are fork tender.
Drain the water off and add potatoes back to pot over low temp to steam off excess moisture. This will only need about a minute. Transfer potatoes to a large bowl
2 pounds red potatoes, kosher salt for boiling
Cook bacon. Add the chopped bacon to the pot over medium heat, stirring frequently. Cook until crispy. Remove bacon to a clean bowl and leave bacon drippings in pan.
8 oz. bacon
Sauté veggies. Add chopped onion to pot over medium heat and cook until softened, about 3-4 minutes. Then add the garlic and stir for 30 seconds.
1/2 medium yellow onion, 3 cloves garlic
Add remaining ingredients. To the pot, add the apple cider vinegar, granulated sugar, and dijon mustard. Stir well and simmer for a few minutes. Remove pot from heat.
1/3 cup apple cider vinegar, 2 Tablespoons granulated sugar, 2 Tablespoon Dijon mustard
Add potatoes and bacon back. Add the cooked potatoes and crispy bacon back to the pot along with kosher salt and freshly ground black pepper to taste. Stir well to get the potatoes well coated with the sauce.
kosher salt and freshly ground black pepper
Serve. Transfer German potato salad to a serving bowl. Serve salad warm with chopped cilantro (or parsley) over the top. Check seasonings and add more as desired.

Notes

To make-ahead: Make it up to 2 days ahead and reheat gently on the stovetop or in the microwave before serving. Add a splash of apple cider vinegar after reheating to brighten the flavors back up!
Red potatoes are the best choice of potato because they hold their shape beautifully after boiling and have a naturally creamy, waxy texture. Yukon Gold potatoes are another great option. Avoid russet potatoes – they tend to fall apart and get a bit mushy when boiled.

Nutrition

Grilled Beer Brats with Peppers and Onions

Suebee Homemaker — Mon, 29 Jun 2026 11:00:00 +0000

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

Beer Brats

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

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

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

Why This Recipe Works:

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

What You’ll Need:

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

How to make Grilled Beer Brats with Peppers and Onion:

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

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

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

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

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

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

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

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

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

Sides to serve with Grilled Beer Brats:

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

Recipe FAQs:

What is the purpose of boiling brats in beer?

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

What is the best beer to use for beer brats?

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

What type of peppers work best?

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

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

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

What are the best toppings for beer brats?

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

Can I make these without a grill?

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

Other Delicious Grilled Recipes:

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

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Grilled Beer Brats with Peppers and Onions

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

Course Grilling, Main Dish

Cuisine American

Keyword grilled beer brats

Prep Time 20

Cook Time 40

time to marinate 6

Total Time 7

Servings servings

Calories 426kcal

Author Sue Ringsdorf

Ingredients

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

Instructions

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

Notes

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

Nutrition

Creamy Coleslaw Recipe

Suebee Homemaker — Thu, 25 Jun 2026 10:00:00 +0000

This Creamy Coleslaw Recipe is the quintessential side dish to any backyard barbecue. A simple combination of cabbage, carrots, onions, and the most delicious creamy dressing – makes this the salad you’ll come back to again and again!

The BEST Coleslaw

While it’s easy to buy a container of coleslaw at the grocery store these days, making your own is SO much better. YOU get to control what goes in the salad, so adding a little of this and subtracting a little of that is up to you.

And the best part? This coleslaw couldn’t be easier to make — just chop your veggies, whisk together a quick dressing, and toss it all together. That’s it!

This coleslaw is ALL the things:

Creamy – That mayo based dressing is creamy and delish!
Crunchy – The cabbage stays pretty crunchy, even after a few hours (or more) in the refrigerator.
Tangy – Apple Cider vinegar provides the perfect zip for the dressing. One of my favs!
Slightly Sweet – There is a tad bit of sugar, but it’s the perfect balance to all the other flavors. Not too sweet…but just sweet enough!

Ingredients and ways to adapt:

Cabbage – Use whatever variety of cabbage mix you prefer. Choose from green, red, Napa, an easy packaged mixture (without dressing!) etc.
Onion – We’re using green onions here.
Mayo – I prefer a mayonnaise made with olive oil, but any mayo works. Stay away from the fat-free super light kind though.
Sugar – I used just three tablespoons of sugar. If you like your coleslaw on the sweeter side, use more.
Apple Cider Vinegar – This is my favorite vinegar for coleslaw, but lots of folks use a regular distilled vinegar as well. Either works well.
Spices – I used celery seed, ground mustard, kosher salt, and freshly ground black pepper. You could add or subtract spices according to what you like best. Experiment a little and let me know what works for you!

One important reminder. If you are bringing this coleslaw to a backyard barbecue, make sure it stays chilled, especially in the summertime. You can pack it in a cooler and serve it nice and cold, preferably in a bowl on ice. Gotta be careful to avoid letting the salad get warm in the sunshine as it is mayo based!

How to make the BEST creamy coleslaw:

Step 1
Prep veggies. Thinly slice the green and red cabbage. Use a potato peeler to shred the carrot (or use a knife to slice into thin strips). Chop the green onion. Add veggies to a serving bowl.

Step 2
Make dressing. In a mixing bowl, combine the dressing ingredients – the grated onion, mayonnaise, sugar, apple cider vinegar, and seasonings (celery seed, ground mustard, salt, and pepper). Whisk to combine.

Step 3
Add dressing to cabbage. Pour the dressing over the prepared veggies and toss well to combine.

Step 4
Serve. Serve coleslaw immediately or let the salad sit in the refrigerator for an hour or so before serving (to let the flavors meld together).

How to serve creamy coleslaw:

On a sandwich – There is nothing better than adding a scoop of coleslaw to a pulled pork sandwich. Am I right? WITH some homemade barbecue sauce, of course!
With a main dish – Serve a scoop of creamy coleslaw with some Stuffed Flank Steak, a couple of big Juicy Lucy Burgers, alongside a Smoked Spatchcock Chicken, or with smoked baby back ribs.
As a salad trio – You could serve coleslaw with a couple of other salads for a salad trio. How about with our Healthy Broccoli Salad and Chicken Curry Salad with Grapes.

If you love coleslaw, you’ll also love our Crunchy Asian Cabbage Salad and Cruciferous Salad with Honey Balsamic Dressing. All of these have different flavor profiles, but so delicious!

Recipe FAQs:

What is the best cabbage to use for coleslaw?

While a bag of pre-shredded coleslaw mix is a time saver, we prefer to shred/slice our own. Use a combination of green and red cabbage gives for the best flavor and a gorgeous pop of color.

How far in advance can I make coleslaw?

Coleslaw actually gets better as it sits – make it at least 30 minutes ahead to let the flavors meld. It keeps in the refrigerator for up to 3 days, just give it a good stir before serving!

Can I make the dressing lighter?

Yes – just swap half the mayonnaise for Greek yogurt for a lighter, tangier version that is just as delicious.

More favorite potluck dishes:

Headed to a barbecue? Here are some other foods you should consider preparing!

Creamy Potato Salad – My mother’s recipe, and it is THE BEST. Seriously!
Dill Pickle Potato Salad – This potato salad uses mayonnaise and lots of dill.
Classic Caprese Salad with Balsamic Glaze – Easy and best if using home-grown tomatoes!
Best Creamy Cucumber Salad – An adaption of my mom’s recipe. A favorite summer recipe here!
Crunchy Curry Chicken Salad – Oh that curry! It adds the perfect flavor to an otherwise regular chicken salad recipe. Try it!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Creamy Coleslaw Recipe

This Creamy Coleslaw Recipe is the quintessential side dish to any backyard barbecue. A simple combination of cabbage, carrots, onions, and the most delicious creamy dressing – makes this the salad you'll come back to again and again!

Course Salad

Cuisine American

Keyword creamy coleslaw recipe

Prep Time 30

Total Time 30

Servings servings

Calories 250kcal

Author Sue Ringsdorf

Ingredients

Salad ingredients:

5 cups green cabbage – sliced thin
2 cups red cabbage – sliced thin
1 large carrot – shredded
4 green onions – chopped

Dressing:

1 Tablespoon grated red onion
3/4 cup mayonnaise – we use one with olive oil in it
3 Tablespoons granulated sugar – more or less to taste
3 Tablespoons apple cider vinegar
1 teaspoon celery seed
1 teaspoon ground mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

Prep veggies. Thinly slice the green and red cabbage. Use a potato peeler to shred the carrot (or use a knife to slice into thin strips). Chop the green onion. Add veggies to a serving bowl.
5 cups green cabbage, 2 cups red cabbage, 1 large carrot, 4 green onions
Make dressing. In a mixing bowl, combine the dressing ingredients – the grated onion, mayonnaise, sugar, apple cider vinegar, and seasonings (celery seed, ground mustard, salt, and pepper). Whisk to combine.
1 Tablespoon grated red onion, 3/4 cup mayonnaise, 3 Tablespoons granulated sugar, 3 Tablespoons apple cider vinegar, 1 teaspoon celery seed, 1 teaspoon ground mustard, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
Add dressing to cabbage. Pour the dressing over the prepared veggies and toss well to combine.
Serve. Serve coleslaw immediately or let the salad sit in the refrigerator for an hour or so before serving (to let the flavors meld together).

Notes

How to serve creamy coleslaw:

On a sandwich – There is nothing better than adding a scoop of coleslaw to a pulle d pork sandwich. Am I right? WITH some home made barbecue sauce, of course!
With a main dish – Serve a scoop of creamy coleslaw with some Stuffe d Flank Steak, a couple of big Juicy Lucy Burge rs, alongside a Smoked Spatchcock Chicken, or with smoked baby back ribs.
As a salad trio – You could serve coleslaw with a couple of other salads for a salad trio. How about with our Healthy Broccoli Salad and Chicken Curry Salad with Grapes.

Nutrition