Sweet and Tart Rhubarb Cake

There is just something about rhubarb that I absolutely love – part nostalgia from my childhood, and part that incredible sweet and tart flavor that I find completely irresistible. The complexity it adds to baked goods is truly unlike anything else!

Why This Recipe Works:

• Simple and straightforward – comes together quickly with basic pantry staples
• The perfect balance of tart and sweet – rhubarb’s natural tanginess shines beautifully against the warm, spiced batter
• That streusel topping – buttery, cinnamon, and impossibly crunchy – honestly the best part of the whole cake
• Tastes even better the next day – the flavors deepen overnight making it the perfect make-ahead dessert

What You’ll Need:

Most of these ingredients are pantry staples in my kitchen. I just have to hunt down rhubarb which can be tricky in this neck of the woods. I’m going to try freezing some this year so I can use it during the winter months too!

• Wet Ingredients – butter, brown sugar, egg, sour cream, milk, vanilla extract
• Dry Ingredients – all-purpose flour, baking powder, baking soda, kosher salt, cinnamon
• Rhubarb – the star of the show
• Streusel Topping – flour, brown sugar, salt, cinnamon, and butter

How to make Rhubarb Cake Recipe:

Step 1
Prep. Preheat oven to 350 degrees. Prepare a 9×9 cake pan with parchment paper so that some of it can be used as handles after baking. If preferred, you can skip the parchment paper and coat the pan with baking spray and just cut the cake directly in the pan.

A Few Interesting Facts about Rhubarb:

• Rhubarb is actually a vegetable, not a fruit – though it’s almost always used in sweet dishes.
• Only the stalks are edible. The leaves are toxic and should never be eaten.
• Rhubarb is a perennial plant, meaning it comes back year after year without replanting.
• It thrives in cool climates and actually needs a cold winter to produce well.
• A well-established rhubarb plant can produce for 20 years or more.
• You should never harvest all the stalks at once – always leave some to keep the plant healthy.

Recipe FAQs:

Other Delicious Rhubarb Recipes:

I’m trying to improve my rhubarb recipe collection. Here are a few that you should try next!

• Rhubarb Oatmeal Bars
• Rhubarb Custard Pie
• Rhubarb Bread Recipe (my momma’s recipe)
• Strawberry Rhubarb Streusel Muffins

Kitchen Tools Used: (affiliate links)

• USA 8×8 Pans 
• Parchment Paper Baking Sheets

Homemade Taco Pizza

Some of you know that my hubby and I are high school sweethearts. We met in the 3rd grade when his family moved to town, and we attended the same private Catholic schools through high school. We had secret crushes on each other on and off during our childhood, and then we started dating after Mike got his license at 16.

Mike and I ate Godfather’s taco pizza almost EVERY weekend during our high school dating years. You see, our small town didn’t have many options, but we didn’t care because we loved Godfather’s so much.

After our pizza fest, we headed straight to McDonald’s or the DQ for a vanilla cone. Date complete!

Why this Delicious Pizza Recipe Works:

• DELICIOUS COPYCAT VERSION – This copycat Godfather’s Taco Pizza Recipe has a unique flavor that reminds me of the real thing. We don’t have Godfather’s pizza in our area anymore so making your own is perfect for Taco Tuesday.
• A LITTLE SPICY – We enjoy using the spicy taco sauce in our version along with a thick crust and a spicy layer of taco meat. Make a large batch of DIY taco seasoning mix and keep it handy for all of your game nights!
• GREAT DATE NIGHT – This specialty pizza makes a great date night for Mike and me. By the way, leftover Godfather’s taco pizza is just as delicious as eating it fresh. There is something magic about leftover pizza.
• FAN FAVORITE – This super taco pizza ranks in the top three pizzas in our family. Give it a try next time you make pizza!

Other Delicious Pizza Recipes:

My quick pizza dough is my go-to for all things pizza. A simple 6-ingredient recipe that you should have in your arsenal!

How to make Godfather’s Taco Pizza:

Step 1
Make dough. Use my homemade pizza dough recipe to make the BEST DOUGH. Here in Texas, it doesn’t take long for it to rise because of our warmer climate. My recipe makes three medium-sized pizzas, so I double it when I’m having a large group.

If you’re into sourdough baking, you could also try our Sourdough Discard Pizza Dough Recipe.

Step 3
Cook taco meat. Heat a cast iron skillet to medium-high heat. Add the ground beef, chopped onions and jalapeños – and cook until beef is cooked through, stirring frequently. Then add the taco seasoning (homemade or store-bought) and cook for a few more minutes.

Step 4
Arrange dough. To start, roll out the dough. We either press the dough into a greased cast iron skillet for the oven or on a board lined with parchment paper (sprinkled with cornmeal) for the grill (that we slide on top of a pizza stone).

Recipe FAQs:

Best Rhubarb Custard Pie

Growing up in Iowa, I was raised in the tiniest of small towns as part of a family of eight – and life was simple and sweet in the best possible way. My mom and dad were passionate gardeners, and one of my favorite memories is their big, beautiful rhubarb patch in the backyard. Every spring without fail, that plant would produce the most plentiful crop and my mother would get busy making everything rhubarb. It was a true seasonal tradition!

Reasons to love this recipe:

• Perfect balance of tart rhubarb and creamy custard
• Comforting homemade flavor with a flaky crust
• Bright, fresh taste that isn’t overly sweet
• A crowd-pleasing dessert that is nostalgic for me!

What You’ll Need:

• all-butter pie crust
• rhubarb – fresh is best but if using frozen rhubarb, thaw and pat dry first
• granulated sugar
• lemon zest – orange zest works fine too
• all-purpose flour
• ground cinnamon
• kosher salt
• eggs
• heavy whipping cream
• vanilla extract
• powdered sugar (for dusting)

Rhubarb Facts:

If you’re wondering about this interesting plant, read on!

• Rhubarb is actually a vegetable, not a fruit – though it’s almost always used in sweet dishes.
• Only the stalks are edible. The leaves are toxic and should never be eaten.
• Rhubarb is a perennial plant, meaning it comes back year after year without replanting.
• It thrives in cool climates and actually needs a cold winter to produce well.
• A well-established rhubarb plant can produce for 20 years or more.
• You should never harvest all the stalks at once – always leave some to keep the plant healthy.

How to make Rhubarb Custard Pie:

Step 1
Prep oven. Preheat oven to 400 degrees F.

More Delicious Rhubarb Recipes:

Looking for more rhubarb recipes? Try some of the following!

• Rhubarb Bread Recipe
• Rhubarb Oatmeal Bars
• Strawberry Rhubarb Streusel Muffins
• Rhubarb Cake Recipe

Recipe FAQs:

Other Delicious Pie Recipes:

While I’m just starting to bake with my homemade pie crust, here are a few other recipes that use graham crackers or Oreo cookies as a base.

• French Silk Pie with Graham Cracker Crust
• Mississippi Mud Pie
• Oreo Ice Cream Pie
• Pumpkin Pie in Graham Cracker Crust
• Mason Jar Apple Pie

Kitchen Tools Used: (affiliate links)

• USA 9-Inch Pie Plate
• Rolling Pin
• Glass Measuring Cups

Best Salmon Burgers

While we love grilling classic beef or turkey burgers outside, these salmon burgers are just as easy to make indoors in a cast-iron skillet. Because the patties are a bit more delicate and cook very quickly, I often prefer cooking them inside where they’re easier to manage. That said, they can absolutely be cooked on an outdoor grill if you prefer that smoky flavor.

Reasons to love these salmon burgers:

• Quick and easy to make – With just a few simple ingredients, these burgers come together fast, making them perfect for busy weeknights.
• Fresh, bold flavor – The blackened seasoning adds a smoky kick that pairs perfectly with the rich salmon and creamy avocado crema.
• Light but satisfying – Salmon burgers feel lighter than traditional beef burgers but are still filling and packed with protein.
• Versatile cooking options – You can cook them on the grill or in a cast iron skillet indoors, so they work year-round no matter the weather. 

How to make Grilled Salmon Burgers with Avocado Crema:

Step 1
Prep the patties. Cut the salmon into chunks and place in a large food processor. Add the Panko crumbs, an egg, and parmesan cheese. Pulse for 10-15 seconds or until it resembles ground meat.

If you don’t have a food processor, you can use a knife and chop it up instead.

Step 6
Assemble burgers. On the bottom side of bun, add lettuce, onion, and/or tomato, followed by a grilled salmon burger, and top with a big scoop of avocado crema.

NOTE: These salmon burgers are both delicious and messy! My guys like to add just a bit of the Avocado Crema on top, and then dip each bite in more!

What to serve with these delicious burgers:

• Classic Wedge Salad – Love this combo of ingredients, and that blue cheese dressing.
• Lemon Orzo Pasta Salad – Summer equals pasta salad, and I’m all in on this one.
• Herb Buttery Smashed Potatoes – There is no such thing as too many potatoes in our home.
• End your meal with some freshly baked cookies, like my Super Soft Chocolate Chip Cookies or Oatmeal Chocolate Chip Cookies. So good!

Best Burger Buns

While you can buy store-bought buns, we like to make ours at home! Use my Homemade Hoagie Rolls recipe but shape them into rounds for buns. You can also make our Soft Burger Buns or Everything Bagel Rolls!

Recipe FAQs:

Other Delicious Burger Recipes:

Need more burger ideas? We’ve gotcha covered!

• Goat Cheese Burgers
• Mushroom Beef Burgers
• Lamb Feta Burgers
• Green Chile Turkey Burgers

Sweet and Tart Rhubarb Bars

Growing up, we had a giant rhubarb patch that seemed to take over a corner of the backyard every spring. The minute those ruby-red stalks started popping up, we knew Mom’s rhubarb season had officially begun.

More Delicious Rhubarb Recipes:

For more rhubarb recipes, try one of the following!

• Rhubarb Custard Pie
• Rhubarb Bread Recipe
• Rhubarb Bread Recipe
• Strawberry Rhubarb Streusel Muffins

What You’ll Need:

• rhubarb
• granulated sugar
• lemon juice
• cornstarch
• oatmeal
• all-purpose flour
• brown sugar
• baking soda
• kosher salt
• ground cinnamon
• unsalted butter
• vanilla extract

How to make Rhubarb Oatmeal Bars:

Step 1
Prep rhubarb. Discard leaves and both ends of rhubarb. Then cut in thin slices.

Step 2
Cook rhubarb mixture. Combine 4 cups of sliced rhubarb, granulated sugar, and fresh lemon juice in medium saucepan. Cook on medium for 6-7 minutes or until rhubarb is broken down, using a wooden spoon to stir frequently. Combine one tablespoon of cornstarch with one tablespoon of water in a small bowl – and add to pan to thicken. Simmer for another minute and then remove from heat.

You can add rhubarb mixture to a blender and puree until smooth or keep mixture chunky (although the rhubarb will be broken down).

Step 3
Make oatmeal crumble. In a mixing bowl, combine oatmeal, flour, brown sugar, baking soda, kosher salt, and ground cinnamon. Stir to combine.

Then add melted butter and vanilla and stir well.

Step 4
Assemble bars.

• Preheat oven to 350-degrees F. Add a piece of parchment paper to a 9×13 inch pan.
• Reserve about 1 cup of the oatmeal crumble and then press remaining mixture into the pan, distributing evenly to all sides.
• Spread the rhubarb mixture over the oatmeal layer, smoothing evenly. Add the additional one cup of reserved sliced rhubarb over the cooked rhubarb layer.
• Use your hands to sprinkle the remaining one cup of oatmeal crumble over the rhubarb layer.

How to store rhubarb bars:

• Once your rhubarb oatmeal bars have cooled completely, cut them into squares and store them in an airtight container. They’ll stay fresh at room temperature for about 2 days, or you can keep them in the refrigerator for up to a week. If you like them a little firmer and chilled, the fridge is definitely the way to go!
• To freeze, place the cooled bars in a single layer on a baking sheet and freeze until solid (about an hour). Then transfer them to a freezer-safe container or ziplock bag, separating layers with parchment paper to prevent sticking. They’ll keep well for up to 3 months. 

How to freeze rhubarb (just the plant)

• You can freeze the actual rhubarb too! Start by washing and trimming the stalks — remove any leaves (they’re toxic) and cut off the ends. Then slice the rhubarb into 1-inch pieces or whatever size you typically use for baking. 
• Blot dry with a paper towel to remove excess moisture. Spread the pieces out on a baking sheet lined with parchment paper and freeze until solid, about 1–2 hours. This step keeps the pieces from clumping together.
• Once frozen, transfer the rhubarb to a freezer-safe bag or airtight container, label it with the date, and store it for up to a year. When you’re ready to use it, you can usually add it straight to your recipe frozen – no need to thaw unless your recipe specifically says otherwise!

Other Delicious Bar Recipes:

Looking for other delicious bar recipes? Look no further.

• Chocolate Caramel Bars
• Monster Cookie Bars
• Lemon Shortbread Bars
• S’mores Cookie Bars

Kitchen Tools Used: (affiliate links)

• Global 7-Inch Knife
• USA 9×13 Cake Pan

Layered Fruit Smoothies

Texas summers can be downright brutal, so we lean heavily on fresh and frozen fruit to keep us energized and refreshed. Smoothies are our go-to after workouts — especially after the long bike rides we love squeezing in whenever we can.ng bike rides – which we love to do.

Reasons to love this recipe:

• Colorful & Fun – The layered fruit makes them as beautiful as they are delicious.
• Nutritious – Packed with fiber, antioxidants, and omega-3s from chia seeds.
• Refreshing & Energizing – Perfect for hot days or post-workout refueling.
• Quick & Easy – Ready in just minutes for a healthy breakfast or snack.

Ingredients needed for Blueberry Mango Chia Smoothies:

• Frozen Fruit – For this recipe, you’ll need frozen blueberries and frozen mango.
• Banana – Just one banana for these smoothies.
• Greek Yogurt – You could use either plain or vanilla Greek yogurt.
• Chia Seeds – A known energy booster, chia seeds contain healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.
• Milk – Needed to blend these into smoothies!

How to make Blueberry Mango Chia Smoothies:

Step 1
Make the blueberry layer. To a blender, combine the blueberry frozen fruit, half a banana, Greek yogurt, chia seeds, and milk. Blend well.

Recipe FAQs:

More Delicious Smoothies:

We love smoothies, and these are a few others to try next!

• Orange Julius Smoothies – These are one of our favs, and so simple to make.
• Blueberry Smoothie Bowls – We often make these bowls into actual smoothies. Both are super tasty.
• Raspberry Nutella Smoothies – This one has some extra indulgence, including ice cream and Nutella!

Kitchen Tools Used: (affiliate links)

• Vitamix
• smoothie glasses
• glass straws

Why This Recipe Works:

• SIMPLE TO MAKE – This Asian cabbage slaw uses simple ingredients that you can easily find in your local grocery store.
• FULL OF ASIAN FLAVOR – We love the flavors of this delicious salad full of shredded cabbage, carrots, shelled edamame, crunchy toppings, and topped with an Asian dressing. The perfect balance of crunch and flavor.
• HEALTHIER TAKE ON THE ORIGINAL – We’ve lightened up the dressing ingredients for this easy Asian cabbage salad. Plus we’re adding tons of fresh produce which is a great way to add color and nutrients.
• GREAT FOR ENTERTAINING – This Asian slaw recipe is the perfect side dish to serve at summer cookouts and any kind of gathering.

• Avocado Oil
• Rice Vinegar
• Soy Sauce
• Granulated Sugar
• Toasted Sesame Oil
• Soy Sauce
• Chili Paste
• Garlic Powder, Dried Ginger, Salt, and Pepper

How to make Crunchy Asian Cabbage Salad Recipe:

Step 1
Make dressing. Mix the salad dressing together by combining the olive oil, rice vinegar, soy sauce, sugar, chili paste, and seasonings (garlic powder, dried ginger, salt, and pepper). Shake vigorously. Set aside or store in the refrigerator, if you are prepping in advance.

Step 5
Serve cabbage salad. To serve, drizzle salad dressing on top, and mix well. Add shelled sunflower seeds, if desired.

Other Potluck Salad Ideas:

What do they call potlucks now? Share-a-dish? Bring-a-plate? Hmmm. Do tell. What do YOU call it?

• Creamy Potato Salad – My beautiful mother’s recipe that she made at all the potlucks. Mom used miracle whip in her potato salad but you could make our Dill Pickle Potato Salad for a version using mayonnaise.
• Cold Ramen Noodle Salad – I recommend doubling this salad for groups.
• Summer Pasta Salad – One of my more recent salads that is OH SO GOOD too.
• Mexican Quinoa Salad – This salad kept us alive during our kitchen remodel, friends! Still one of my favs.
• Creamy Coleslaw Recipe – A coleslaw that goes great on a pulled pork sandwich!
• Healthy Broccoli Salad with Honey Dijon Dressing – One of our favorite broccoli salads.

Recipe FAQs:

Easy Shortcake Recipe

Strawberry shortcake has always been one of my favorite desserts, and I’ve been on a mission to find my perfect version. I’ve tried pound cake and buttermilk biscuits, but this soft vanilla cake is the one—this is it!

Why we love it:

• Incredibly moist and tender – The soft vanilla cake soaks up all the sweet strawberry juices and whipped cream for the perfect bite.
• Fresh, simple ingredients – Juicy strawberries, real whipped cream, and classic cake flavors keep it light and naturally delicious.
• Easy to make but impressive to serve – It comes together without fuss but looks beautiful layered for guests.
• Pure nostalgic comfort – It captures that classic summertime strawberry shortcake flavor everyone loves and reminds me of my childhood.

Related Memories

Don’t want to read about my memories? Scroll on by to the recipe!

Do you have childhood memories of this summertime favorite like I do? My mom made the best strawberry shortcake – hers started with a simple Bisquick cake (from the recipe on the back of the box!), topped with sweetened strawberries and either Cool Whip or a scoop of vanilla ice cream.

Every summer, we’d stop by a local strawberry farm and come home with big boxes of freshly picked berries. Since they didn’t last long, she’d fill the sink with water to wash them, then start hulling and slicing for jam, pie, or shortcake. There were always more than we could use, and I can still picture myself standing next to her, sneaking bites almost as fast as she could prep them – such a sweet, simple memory I’ll always love.

More Delicious Strawberry Favorites:

• No Bake Strawberry Cheesecake Bites
• Homemade Strawberry Ice Cream
• Strawberry Rhubarb Muffins
• Strawberry Lemonade Vodka Slushies

Frozen Margaritas

It’s time to dust off the margarita glasses, friends, and make something pretty and delicious. Around here the warm weather sticks around for months, so pool time, a couple of margaritas, and a few friends gathered for happy hour feels like pure perfection.

Why We Love These:

• Frozen strawberries add natural sweetness and thickness – they give the drink a bright, fruity flavor and that perfect slushy texture.
• Lemonade concentrate balances the sweetness – adding tartness that keeps the margarita refreshing and not too sugary.
• Cointreau and tequila bring depth and warmth – giving the cocktail a classic, boozy kick that pairs perfectly with the fruit.
• Make-ahead friendly – blend in advance, freeze, and serve later, making it easy to entertain without stress.

Ingredients Used:

You can make these margs pretty quickly. Like 10 minutes!

• Frozen Strawberries – Buy frozen strawberries with no sugar added.
• Frozen Lemonade – You’ll need one 12 oz. can of frozen lemonade.
• Lime Juice – Freshly squeezed lime juice.
• Tequila – Use good quality tequila for best results.
• Triple Sec – I like to use Cointreau for all my margs.
• Ice Cubes – To thicken the drinks.
• To serve – Use a salt rim, lime wedges, and fresh strawberries to make these pretty!

How to make Frozen Strawberry Lemonade Margaritas:

Step 1
Combine ingredients. In a large blender, combine half of the ingredients – 2 cups of frozen strawberries, 6 cups of tequila, 3 cups of Cointreau, and 2 ounces of lime juice.

Recipe FAQs:

Snacks to go with Margaritas:

• The BEST Chunky Guacamole! – I’ll never say no to guacamole.
• Hot Jalapeño Corn Dip – A dip from my childhood and still so good.
• Pepper Jack Queso – All the spiciness in this one. Perfection!
• Bacon Wrapped Jalapeño Poppers – Another oldie.

Kitchen Tools Used: (affiliate links)

• Vitamix
• Margarita Glasses
• Citrus Press

Homemade Flour Tortillas

When it comes to tortillas, we’ve occasionally indulged in the fresh ones made in our local supermarkets—and yes, we’re also guilty of stopping by Rosa’s just to grab tortillas to go. They’re that good! But I’m thrilled to say I’ve finally set up my own little tortilla-making operation right here at home, proudly brought to you by… SueBee Homemaker. (Self-promotion fully intended!)

Why This Recipe Works:

• Simple, pantry-friendly ingredients – With just flour, salt, baking powder, olive oil, and water, you can make fresh tortillas anytime without a special trip to the store.
• Soft, flexible texture – The dough is easy to roll and stays tender, so your tortillas won’t crack or break when folding or rolling.
• Quick and easy – These tortillas come together in just minutes, making them perfect for weeknight dinners or last-minute meals.
• Customizable and versatile – You can make them thicker or thinner, larger or smaller, and use them for tacos, wraps, quesadillas, or even homemade chips. 

Ingredients for Soft Flour Tortillas:

You’ll only need FIVE ingredients for this simple recipe!

• Flour – I use all-purpose flour for these tortillas. It’s a lighter flour that will produce a soft tortilla.
• Salt – Use kosher salt for best results.
• Baking Powder – Baking powder will help to get a little bit of leavening, especially since yeast isn’t required. You don’t need a lot of rise, but a little bit helps with the texture.
• Olive Oil – We’re using a good amount of olive oil in these too.
• Warm Water – Use warm water to help bring everything together.

How to make Soft Flour Tortillas:

Step 1
Combine dry ingredients. To a large mixing bowl, add dry ingredients and stir with a wooden spoon.

Step 2
Add wet ingredients. Then add the olive oil and warm water and stir until well combined.

Recipe FAQs:

Ways to use Soft Flour Tortillas:

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• Cast Iron Skillet

Healthy Taco Salad Recipe

My husband and I are Iowa natives, born and raised – but we’ve called Texas home for over 30 years now, which is nearly half our lives. So it should come as no surprise that we are absolutely obsessed with Tex-Mex!

One of our favorite things about living in Texas is the incredible local Tex-Mex scene. Whenever we go out, we’re always ordering something new – partly for the experience, but mostly so I can figure out how to recreate it at home!

Healthy Taco Salad Ingredients:

We are big taco night fans in our house, and everyone gets to build their own! Picky eaters can load up on meat, cheese, and chips while the veggie lovers pile on the good stuff. There’s something for everyone — that’s the beauty of it!

• Taco Meat – Use a combo of ground turkey (or beef) plus chopped onions and jalapeños. I often double the meat and use some in our Taco Crunch Wraps.
• Homemade Taco Seasoning – Unlike store-bought packets, my homemade seasoning has zero aftertaste — just pure, bold flavor. I always keep a big batch on hand for all things taco, and once you try it, you will too!
• Fresh veggies – Lettuce, cherry tomatoes, and avocado. I like to buy a variety of salad greens each week and change up the combination each time I make this salad. I love using red and green lettuce, spinach leaves, bib lettuce, and even kale.
• Canned veggies – Black beans and Mexicorn are the perfect salad toppers. You could also use frozen (thawed) corn or grill fresh corn.
• Cheese – We use shredded sharp cheddar cheese.
• Chipotle Ranch Dressing – My all-time favorite Tex-Mex topper for salads, tacos, enchiladas, and everything in between – and it keeps in the fridge for days!
• Other – Add your favorite salty chips and Spicy Pickled Onions.

Other Topping Ideas:

I went with chipotle ranch on this one, but honestly? Any of the toppings below would be amazing. Because when it comes to a great taco salad, it’s all about the salsas, dressings, and sides – that’s where the real flavor is!

• Mexican Street Corn Salad
• Homemade Salsa Verde 
• Grilled Salsa or Blender Salsa
• Pico de Gallo or Pineapple Salsa
• Cilantro Lime Crema

How to make Turkey Taco Salad:

Step 1
Make dressing. In a small food processor, combine the dressing ingredients – the yogurt, mayo, diced chipotles, cilantro, seasonings, and fresh lime juice. Process and then add cold water to thin to your desired consistency. Spoon dressing into a mason jar and store in the refrigerator.

Step 4
Assemble taco salads. In individual salad bowls, layer the fresh greens, tomatoes, black beans, corn, sliced avocado, and cheddar cheese. Then add warm taco meat and top with the chipotle ranch dressing. Top with crushed chips and red pickled onions, if desired.

We love serving this salad with warm taco meat – it makes the cheese melty and the dressing extra creamy. Trust us, don’t skip this step!

Other Tex-Mex Recipes:

Lately, I’ve been making ALL of the taco things.

Favorite Margarita Recipes:

Looking for a tasty margarita to go with your salads? Try one of our favorites. From Fruity Margaritas to Skinny Margaritas to Watermelon Margaritas – we gotcha covered!

Salmon Rice Bowls

We’re always on the lookout for new and delicious ways to prepare salmon, and this recipe was born straight from my kitchen brainstorming sessions. The best part about rice bowls is that they’re completely customizable – mix and match your favorite toppings and make it your own. The sky really is the limit!

Why This Recipe Works:

• Bold and smoky – the blackened seasoning gives the salmon incredible depth of flavor with just the right amount of heat
• Sweet meets spicy – the fresh pineapple jalapeño salsa is the perfect bright, zesty contrast to the rich salmon
• Nutritious and filling – packed with protein, healthy fats, and fresh ingredients that keep you satisfied
• Totally customizable – swap the toppings, change the rice, or adjust the heat level to make it your own

What You’ll Need:

• Salmon – a combo of skinless salmon blackened seasoning, and olive oil
• Pineapple Salsa – a combo of fresh pineapple, bell pepper, jalapeño, red onion, cilantro, salt, and lime juice
• White Rice – we like to add a little butter
• Avocado
• Optional Sriracha Mayo Topping – just a combo of mayo, sriracha, and a squeeze of lime

How to make Blackened Salmon Rice Bowls

Step 1
Prep salmon. Use a sharp knife to slice the salmon into 1.5 inch cubes. Add a generous amount of blackened seasoning to the cubed salmon and use your hands to coat all sides. Set aside.

Step 4
Cook salmon. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, add the seasoned salmon cubes. Let cook for a minute and then rotate to all sides until golden and cooked to about medium. The fish should just flake with a fork.

NOTE: Be careful to avoid over-cooking the salmon bites. They don’t take long in a hot skillet!

Step 5
Assemble bowls. To four serving bowls, layer the cooked rice, blackened salmon bites, pineapple salsa, and avocado slices. Top with extra kosher salt and freshly ground black pepper to taste.

We like to add a topping to these bowls as well. Try a simple sriracha mayo, avocado crema, or chipotle ranch dressing.

Store leftover ingredients in separate bowls and then reheat and combine to serve later.

Recipe FAQs:

Other Delicious Salmon Recipes:

There are so many possibilities when it comes to salmon. Try one of these recipes next!

• Salmon Quinoa Salad
• Hot Honey Salmon Bites
• Grilled Cedar Plank Salmon
• Teriyaki Salmon with Noodles

Kitchen Tools Used: (affiliate links)

• Global 7-Inch Knife
• Cast Iron Skillet