Ingredients

Cooking new potatoes in the air fryer requires only a handful of ingredients you likely already have in your pantry.

• Red potatoes: Small, creamy, and mildly sweet red potatoes (also known as red skin and new potatoes) are a must for this air fryer recipe. Though I use small red potatoes for this dish, other small, tender potatoes, such as Yukon Gold potatoes, would also work. However, avoid using potatoes with too much starch—such as russet potatoes—as they won’t crisp up or tenderize as well as other potato types.
• Oil: I use olive oil to give my little red potatoes their irresistible crispiness and well-seasoned exterior. However, you may substitute olive oil with any other mild-flavored oil, like avocado oil or ghee.
• Seasonings: I chose to season my air-fried new potatoes with a basic, savory mix of dried thyme, garlic powder, paprika, salt, and ground black pepper. To give your potatoes extra smoky undertones, you may also use smoked paprika.

How to Cook Red Potatoes in the Air Fryer?

Making baked red potatoes in the air fryer is one of the quickest, simplest ways to delight your tastebuds and cut your kitchen prep in half. Six steps and twenty minutes are all you need to make this mouthwatering side.

1. Prepare the air fryer: Preheat the air fryer to 400 degrees F.

2. Combine the seasonings: Take out a large bowl and add the olive oil, dried thyme, garlic powder, paprika, salt, and pepper. Whisk until thoroughly combined.
3. Toss potatoes: Add the baby red potatoes to the seasoning mixture and toss until each potato has an even coating.
4. Arrange the cut potatoes: Place the seasoned potatoes in the air fryer basket, arranging them in a single even layer without overcrowding.
5. Air fry the red potatoes: Cook the potatoes for about 15 minutes, shaking the basket every five minutes, until the potatoes are tender when pierced with a knife. If the potatoes aren’t fork-tender at the end of 15 minutes, continue cooking them in one-minute increments until done.
6. Serve: Transfer your fresh air-fried red potatoes onto a serving platter and serve with your favorite sauce on the side.

Other Potato Side Dishes You Might Also Like

Making crispy red potatoes in the air fryer is one of my favorite ways to please a crowd. For even more fan-favorite potato dishes, these tasty recipes will fill your menu with creamy, savory goodness every night of the week.

• Smashed Fingerling Potatoes
• Muffin Tin Potatoes
• Garlic Rosemary Mashed Potatoes
• Mashed Sweet Potatoes

If you try this crispy Air Fryer Red Potatoes recipe or any other one of our Air Fry Recipes, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Red Potatoes Recipe

Get ready to tantalize your taste buds with this Air Fryer Red Potatoes recipe! In just 20 minutes, you can transform simple ingredients into a delectably crispy and flavorful weeknight dinner side dish or snack. Use this easy recipe to make a delicious side dish or a quick snack that is guaranteed to impress.

Course Vegan side dish

Cuisine American Vegetarian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 113kcal

Author Aysegul Sanford

Ingredients

• 1 pound baby red potatoes washed, blemishes removed and halved (no need to peel)
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

• Preheat the air fryer to 400 degrees F.
• In a large mixing bowl, whisk together the olive oil, dried thyme, garlic powder, paprika, salt, and pepper.
• Add the baby red potatoes and toss to combine.
• Place the potatoes in a single layer into the air fryer basket, being sure not to overcrowd them.
• Cook the potatoes until tender when pierced with a knife, about 15 minutes, shaking the basket every 5 minutes. If not tender after 15 minutes, continue to cook in 1-minute increments until done.
• Transfer the air-roasted potatoes onto a serving platter and serve.

Notes

• Yields: This recipe makes 1 pound air fried red potatoes that are ideal for serving 4 people. The nutritional values below are per serving.
• Rinse and dry: It is important to make sure the potatoes are dry before tossing them in the olive oil mixture to ensure that the potatoes are evenly coated and can crisp up during the cooking process. 
• Do not overcrowd your air fryer: Cook in batches, if needed, so that the heat is evenly distributed and they have enough room to crisp up.
• Sprinkle it while it’s still hot: Though optional, you may sprinkle your air-fried small red potatoes with additional salt, herbs, and parmesan cheese directly after cooking (while the potatoes are still hot). Doing so ensures that the baby red potatoes heat and develop the new flavors—making them as rich and savory as possible—while also melting any additional cheese.
• Storage: To ensure maximum crispiness, I recommend air frying them right before serving. However, you can store your leftover potatoes in an airtight container in the fridge for up to 3 days.
• Reheat: To reheat, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.
• Oven roasting: If you do not have an air fryer, you can roast your red potatoes in the oven. Simply use 2 tablespoons of oil (instead of one), transfer the cut potatoes onto a parchment-lined baking sheet, and roast in a preheated 450-degree oven for 25-30 minutes.

Nutrition

Calories: 113kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 312mg | Potassium: 526mg | Fiber: 2g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg

The post Air Fryer Red Potatoes appeared first on Foolproof Living.

Hummus Ingredients

A traditional hummus recipe requires just a handful of ingredients. Since hummus is the Arabic word for chickpeas, it’s no wonder this is the main ingredient. Below is what you’ll need:

• Chickpeas: Although you can cook your own chickpeas (more on this below), I find using canned chickpeas is easier and does not require any advanced planning. We will need one can of chickpeas (also known as garbanzo beans) rinsed and drained.
• Lemon Juice: Fresh lemon juice will provide a fresh pop of citrus.
• Water: A bit of water helps with consistency. For best results, use ice-cold water.
• Tahini Paste: A high-quality tahini (sesame paste) makes all the difference and gives this easy hummus recipe that special nutty flavor. I love super creamy Soom tahini (affiliate link) or Seed + Mill (affiliate link.)
• Extra Virgin Olive Oil: Use good quality olive oil for the best flavor.
• Garlic Cloves: I use raw garlic when making this hummus recipe from scratch. However, if you want to take things up a notch (and are not a fan of the pungent garlic flavor), you can use Roasted Garlic, or, quicker, Air Fried Garlic as well. 
• Seasonings: Cumin, cayenne pepper, black pepper, and salt add Mediterranean flavor and warmth.
• Fresh Herbs: Upon serving, a final sprinkle of fresh herbs like parsley is all you need. 

How to Make Hummus From Scratch?

If you are ever looking for a step-by-step hummus recipe, you have come to the right place. Making your own hummus will always be better than store-bought hummus and might even be faster than taking a trip to the grocery store. Here’s how I like to do it:

1. Prep ingredients: Combine the lemon juice and water in a small bowl. Reserve 2 tablespoons of chickpeas as a garnish.
2. Mix Tahini: In another small bowl, whisk together the tahini and olive oil until shiny and smooth.
3. Blend chickpeas: In the bowl of a food processor with the steel blade or a high-powered blender, add the remaining chickpeas and process for 15 seconds. Add lemon juice/water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until the mixture begins to form into a paste, about 1 minute.

4. Add tahini: With the food processor running, slowly add the tahini paste mixture through the tube and process until creamy, about 30-40 seconds. Be sure to stop the machine a few times and scrape down the sides.
5. Serve: Transfer the hummus to a large bowl. Using the back of a spoon, create a deep crevice in the center. Finish with reserved chickpeas, a drizzle of olive oil, and chopped fresh parsley, and enjoy.

How to Make Ahead, Store, and Freeze?

Easy homemade hummus can be made ahead and stored in both the fridge and freezer. To do so, simply:

• Make Ahead: Prepare this homemade hummus recipe as directed up to 2 days in advance. The flavors actually get better the longer they have a chance to marry together.
• Store: Leftovers of this chickpea hummus recipe can be kept in an airtight container in the fridge for up to 4 days.
• Freeze: Store in a freezer-safe airtight container, with a little space at the top (to count for expansion), for up to 3 months. Thaw overnight in the fridge.

How to Serve

This basic hummus recipe can be served in a number of different ways. Go the more traditional route or think outside of the box by serving as:

• Mezze Platter: The adoration for hummus is a social activity that is meant to be enjoyed amongst the company, and no mezze plate would be complete without it. Enjoy it alongside Baba Ganoush and Middle Eastern Red Pepper Dip for an authentic experience.
• Grilled Meat: Make it a part of a filling meal by serving your garbanzo bean hummus alongside Mediterranean Chicken, Chicken Kabobs, grilled lamb, or beef kabobs.
• Appetizer / Dip: Cut up fresh veggies like raw celery sticks, English cucumber, carrots, bell peppers, or radishes and dip right into Mediterranean hummus bowls.
• Spread: Use it as a sandwich spread to make your lunch that much more enjoyable, or add it to your favorite grain bowls.
• Pita / Bread: Give it a casual approach with toasted pita bread, pita chips, crackers, Air Fried Garlic Bread, Olive Bread, or No Knead Artisan Bread.

FAQs

Other Mediterranean Recipes You Might Enjoy:

It is no secret that I love making and sharing Turkish recipes on the blog. Below are other Mediterranean classics that I know you’ll like:

• Turkish Tabbouleh
• Tzatziki Sauce Recipe
• Muhammara
• Yogurt Tahini Sauce
• Bread Dipping Oil

If you try this Mediterranean Hummus Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Mediterranean Hummus Recipe

A restaurant style yet Homemade Mediterranean Hummus recipe. This recipe makes the creamiest and most delicious hummus that you can make in minutes. Top it off with pine nuts, chopped olives, and a drizzle of oil for extra deliciousness.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 139kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons lemon juice freshly squeezed
• 1/4 cup water
• 1/3 cup tahini paste
• 2 tablespoons extra virgin olive oil
• 1 can chickpeas (14 oz.) drained and rinsed
• 2 small cloves garlic minced
• 1/4 teaspoon cumin
• Pinch of cayenne pepper
• Pinch of black pepper
• 1/2 teaspoon salt
• 2 tablespoons Italian parsley finely chopped

Instructions

• In a small bowl, combine the lemon juice and water.
• In a separate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
• Reserve 2 tablespoons of chickpeas as a garnish.
• Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
• While the food processor is running, slowly (in a steady stream), pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy (or it reaches your desired consistency,) for 30-40 seconds.
• Transfer the hummus to a plate and sprinkle it with chopped parsley and reserved chickpeas. If preferred, drizzle it with olive oil. Serve it with pita chips or toasted bread on the side.

Notes

• Yields: This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
• Make Ahead: Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
• Store: Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 139kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 242mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg

The post Mediterranean Hummus Recipe appeared first on Foolproof Living.

Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

• Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
• Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
• Fresh Garlic Cloves
• Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
• Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
• Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
• Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
• Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa. 

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

1. Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
2. Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
3. Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
4. Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

1. Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
2. Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
3. Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
4. Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

• Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
• Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
• Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
• Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
• Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
• Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
• Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

FAQs

Other Fresh Tomato Recipes You Might Also Like:

• Piyaz Salad Recipe
• Cucumber Tomato Mozzarella Salad
• Tomato Galette Recipe
• Tomato Ricotta Tart

If you try this Cherry Tomato Salsa recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Cherry Tomato Salsa Recipe

This Homemade Cherry Tomato Salsa is the ultimate Mexican party food! This easy recipe is wonderful with chips on the side or to serve as a topping with nachos, tacos, soups, stews & more.

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 36kcal

Author Aysegul Sanford

Ingredients

• 3 cups cherry tomatoes
• ½ cup onion roughly chopped
• 2 cloves garlic roughly chopped
• 1 jalapeno seeded and roughly chopped
• ½ cup cilantro chopped
• 4 tablespoons lime juice
• 1 teaspoon Kosher salt
• ¼ teaspoon ground pepper

Instructions

Make it by Hand:

• Place a colander in a bowl and set it aside. Cut up the tomatoes into smaller pieces and place them in the colander. Let the juices drain while you are working on the rest of the ingredients.
• Drain tomatoes and then transfer them to a medium-sized bowl. Add in the chopped onion, garlic, jalapeno, and cilantro.
• Drizzle it with lime juice and sprinkle with salt and pepper.
• Stir to combine. Taste for seasoning and add more if necessary. Serve it with chips on the side.

Food processor version:

• Place onion, garlic, and jalapeno in a food processor. Pulse 6-7 times to give them a rough chop.
• Add the cherry tomatoes and process for 10-15 seconds, depending on your preferred chunkiness.
• Pour the mixture into a colander set over a bowl. Using the back of a spatula, remove as much liquid as you can.
• Transfer to a medium bowl; add lime juice and seasoning. Stir to combine.

Notes

• Yield: This recipe yields around 2 cups of salsa that should be good for 4 servings as an appetizer. If you need to serve a crowd you can multiply it as many times as you need. The nutritional values below is per serving.
• Storage of leftovers: To store your leftover salsa, place it in an airtight container in the fridge for up to three days. When ready to serve, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.
• Texture difference: We prefer the method made by hand, but if you are serving this salsa to a large crowd you can use the food processor method. However, please be aware that, while it tastes similar, the version made in the food processor has a more liquidy texture.
• Roasted Cherry Tomato Salsa: If you prefer to make your salsa with roasted cherry tomatoes, place them on a baking sheet and drizzle them with a tablespoon of olive oil. Roast for 10-12 minutes in a 450-degree F. preheated oven, making sure to flip them halfway through. Let them drain in a colander and follow the rest of the recipe as written.

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 596mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 37mg | Calcium: 24mg | Iron: 1mg

The post Cherry Tomato Salsa appeared first on Foolproof Living.

Ingredients

This recipe for mango pineapple salsa uses a handful of fresh, healthy ingredients to get its signature fruity taste:

• Pineapple: Pineapple is essential to give this recipe its sweet, tropical overtones. I recommend using fresh pineapple for the freshest, healthiest taste. You can even add grilled pineapple for extra smoky, caramelized flavors. Canned pineapple will work in a pinch if you don’t have fresh alternatives, but be aware of their added sugar.
• Mango: Fresh, sweet mangos are the best pick for this fresh pineapple mango salsa. Frozen mango will also work, but thaw it completely before adding it to your recipe.
• Red onion: Red onion gives this simple salsa a sharp, bold flavor kick. You can also use Mexican Pickled Onions for a tangier, zestier take.
• Jalapeño pepper: A bit of pepper is the key to giving this mango pineapple jalapeno salsa its classic balance of sweet and spicy flavors. I recommend using seeded jalapeno peppers to give this recipe a little heat, but you can also remove the seeds if you like.
• Fresh cilantro
• Fresh Lime juice: I recommend using freshly squeezed lime juice for this easy salsa dish. However, you can also use lime juice from a bottle if you don’t have any fresh limes on hand.
• Salt

How to Make Mango Pineapple Salsa

Even beginner chefs can prepare pineapple mango jalapeno salsa in a snap! With just four steps and a handful of ingredients, your table will overflow with sweet, zesty, and salty flavors.

1. Add the ingredients: Add the chopped pineapple, mango, red onion, jalapeno, cilantro, lime juice, and salt to a large mixing bowl.
2. Mix: Stir until you thoroughly combine the ingredients.
3. Let it rest: Cover the mixed salsa with plastic wrap and refrigerate for 30 minutes to two hours to combine the flavors.
4. Serve: Serve the mango pineapple salsa as a condiment or with a bowl of tortilla chips.

How to Make and Ahead and Store?

This fresh fruit salsa is a great recipe for make-ahead meal plans during the summer months.

• Make ahead: You can make this easy salsa recipe up to 24 hours in advance. Simply store it in an airtight container in the fridge until ready to serve.
• Store: Transfer your leftover salsa to an airtight container and place it in the refrigerator for up to 2-3 days. When ready to serve, give it a good stir, taste for seasoning, and add more if necessary, as fruit salsa tends to lose its saltiness during storage. This step will ensure your recipe’s flavors are still bold and evenly mixed.

What to Serve with Mango Pineapple Salsa?

It doesn’t matter whether you’re preparing a light Thai lunch or pork chops on the grill. With this delectable collection, you’ll never wonder what to serve with pineapple salsa again.

• Appetizer with chips: One of the easiest, tastiest ways to serve this simple salsa recipe is as an appetizer or a snack with your favorite tortilla chips. Served alongside my Super Easy Guacamole and Corn Salsa, this crowd-pleaser will complete your menu of game-day recipes.
• On grilled or roasted fish: This mango pineapple salsa for fish is a refreshing, bright combination that will make you feel like you’re at a seaside restaurant. Serve this luscious condiment on top of Cajun Mahi Mahi (as pictured above), Grilled Mahi Mahi or Breaded Fish, and it’ll disappear in minutes.
• Over chicken: No one can resist the tender, sweet combination of grilled chicken with pineapple salsa. Serve your salsa with grilled or roasted chicken using my succulent recipe for Chicken Breast for an elegant pairing perfect for special occasions and weeknight dinners.
• Tacos: Take your taco game to the next level by topping your spread with this fruity, Instagram-ready condiment. I recommend serving your salsa with fish tacos—especially shrimp tacos!—to bring out your meat’s fresh, tropical flavors.
• Rice bowls: Adding a few spoonfuls of this pineapple and mango salsa to your favorite rice bowls is an easy way to add a pop of color and sweetness to them. This simple condiment adds a rich, refreshing taste to dishes like a salmon rice bowl and fish taco rice bowl.
• Pork chops: Few combinations are as sumptuous, sophisticated, or tasty as serving mango pineapple salsa with sweet-and-savory pork. You can even add a touch of classic outdoor smokiness to your plate by preparing grilled pork chops for the table.
• Thai recipes: Nothing balances Thai recipes’ savory, spicy, and sweet flavors better than a fruity salsa. Top your favorite dishes, like my Thai Steak Noodle Salad, with this 20-minute condiment, and prepare yourself for a host of compliments to the chef.

FAQs

Other Mango Recipes You Might Like

This mango pineapple salsa recipe explodes with sweet, tangy flavors. These simple recipes are just what you need for more refreshing ways to incorporate mango into your weekday menu.

• Mango Ginger Turmeric Smoothie
• Avocado and Mango Salad
• Mango Peach Smoothie

If you try this Mango Pineapple Salsa recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Pineapple Mango Salsa Recipe

This pineapple mango salsa recipe is a delicious fruit salsa that is packed with fresh flavors. Serve it as an appetizer with tortilla chips or as a condiment over blackened or grilled chicken, fish, or pork.

Course Condiment

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 20 minutes minutes

Resting time (optional) 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 57kcal

Author Aysegul Sanford

Ingredients

• 1 cup pineapple peeled, cored, and cut into ¼ inch pieces (5.3 ounces)
• 1 cup mango peeled and cut into ¼-inch pieces (5.3 ounces)
• ¼ cup red onion roughly chopped (1 ounce)
• 1 jalapeno seeded and roughly chopped (1 ounce)
• 3 tablespoons fresh cilantro roughly chopped
• 4 tablespoons lime juice freshly squeezed; approximately 2 limes
• ½ teaspoon kosher salt

Optional add ins:

• ¼ cup red bell pepper roughly chopped

Instructions

• In a bowl, add pineapple, mango, red onion, jalapeño, cilantro, lime juice, and salt. If using, add in the red pepper too.
• Stir to combine.
• Cover with plastic wrap and refrigerate for 30 minutes* or up to 2 hours for the flavors to combine.
• Serve as a condiment or with your favorite tortilla chips on the side.

Notes

• Storage: You can store leftovers in an airtight container in the fridge for up to 3 days.
• Ripe and finely chopped: We recommend using fresh ripe fruit that is finely chopped for this fruit salsa.

Nutrition

Calories: 57kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 176mg | Fiber: 2g | Sugar: 11g | Vitamin A: 828IU | Vitamin C: 56mg | Calcium: 16mg | Iron: 0.3mg

The post Mango Pineapple Salsa appeared first on Foolproof Living.

If you are a salmon lover like I am, be sure to also check out my Salmon Nicose Salad, Baked Sockeye Salmon, or Salmon Coconut Soup to serve for lunch or dinner.

Ingredients 

This avocado toast with smoked salmon is great because you can make it your own by adding whatever toppings you like best. Here’s a short, simple list of ingredients that will make shopping a breeze:

• Bread: Feel free to choose your favorite bread. I like to use whole-grain bread, but if you make your own sourdough bread, go for it. If you want to make it extra special, treat yourself with buttery homemade Brioche. If you have dietary restrictions like gluten intolerance, try my Almond Flour Bread or any store-bought gluten-free bread you like. There are also easy-to-find keto-friendly options at the grocery store if you’re following a keto diet. Finally, you can ditch the bread and go for your favorite bagel.
• Avocado: The store has many avocado choices, but I think Hass avocado is the most flavorful one out there. When buying avocados, be sure to pick one that is nice and ripe for easy mashing or slicing.
• Fresh lemon juice: Lemon juice will give your toast the acid it needs to wake up your taste buds. Fresh lemon (and freshly squeezed lemon juice) is preferred. Alternatively, you can use fresh lime in this recipe.
• Cucumber: Persian cucumbers sliced thinly are my favorite for this, but English will get the job done.  
• Smoked salmon vs. lox: While lox and smoked salmon are different things, they can be used interchangeably in this smoked salmon and avocado toast recipe. Just make sure to get a brand that you like. And if you are wondering, my favorite one is Trader Joes’, Everything But The Bagel Seasoned Salmon.
• Spices: I use kosher salt and black pepper in terms of spices. However, if I am serving this smoked salmon breakfast toast to adults, I sometimes sprinkle it with a pinch of red pepper flakes.

How to Make Avocado Toast with Smoked Salmon

This avocado smoked salmon toast will make prep and cleanup faster than ever before. You don’t even need to cook anything. Here’s how I make it:

1. Toast the bread: This is optional, but toasting the bread will give it a nice crispy bite. If you do, be sure to let it cool while you are working on the rest of the prep.

2. Mash or slice the avocado: Scoop your avocado into a medium size bowl and mash with a fork. Add your salt, pepper, a squeeze of lemon juice, and garlic (optional), and mix well. Give it a taste and add in if needed. Alternatively, you can slice your avocado thinly.
3. Spread the avocado mixture: Add a layer of your mashed or sliced avocado to the bread.
4. Top with cucumber: Arrange the sliced cucumber evenly on top.
5. Add smoked salmon: Layer about 2 oz. of smoked salmon per person on your toast, along with the pickled red onion. 

6. Garnish: Make it your own with any of your favorite garnishes. I like microgreens and a drizzle of extra virgin olive oil. Sprinkle some Everything But the Bagel Seasoning for the finishing touch. 
7. Serve: Once you’ve topped your toast with the desired garnishes, serve with a lemon wedge on the side.

How to Make Ahead and Store

This smoked salmon toast recipe is best when served right away. However, you can prepare some ingredients ahead of time to put together in just 5 minutes. Here’s what I recommend: 

• Make Ahead: The most time-consuming part of this avocado toast with salmon recipe is preparing the avocado spread. However, it can be prepped in advance. So, go ahead and make it a day ahead and store it as I did in my go-to Guacamole Recipe. Here’s how to do it:
  • After making the guacamole, evenly spread it in an airtight container.
  • Cover the surface with a thin layer of water, lime, or lemon juice. We are doing this to prevent it from oxidizing.
  • Place a plastic wrap on top, and remove all the air bubbles before storing it in the refrigerator. You can also slice your cucumbers beforehand and store them in an airtight container for quick assembly. 

• Storing: Enjoy this delicious avocado and salmon toast immediately for the best results. I’d be surprised if you have leftovers! But, if you do, then store the leftovers in an airtight container in the refrigerator and eat them by the next day.  

FAQs

Other Avocado Recipes You Might Like:

Can’t get enough of avocado goodness? You are not alone. Here at Foolproof Living, we are huge fans of this versatile fruit and have many other recipes. Below are a few that we think you might like:

• Avocado Salad Dressing
• Quinoa Salad with Avocado
• Avocado Watermelon Salad
• Mango and Avocado Salad

If you try this Avocado Smoked Salmon Toast recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Smoked Salmon Avocado Toast Recipe

This smoked salmon avocado toast is a quick, easy, and healthy breakfast that not only tastes great but also looks delicious. Ready in 10 minutes,  it is simple enough for a morning on the go and elevated enough for a holiday brunch like Easter, Mother's Day, or even Christmas morning.

Course Breakfast

Cuisine American

Diet Low Lactose

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 240kcal

Author Aysegul Sanford

Ingredients

• 2 pieces toast multi-grain bread and sourdough bread would all work
• 1 large avocado ripened
• 1 ½ teaspoons lemon juice plus lemon wedges to serve with
• 1 garlic clove minced – optional
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• ½ Persian cucumber peeled and sliced thinly (or English cucumber would also work)
• 4 oz. smoked salmon packaged
• ½ cup micro greens or arugula
• 1 tablespoon pickled red onions optional
• A drizzle of extra virgin olive oil
• 1 teaspoon Everything Bagel Seasoning optional

Instructions

• If preferred, toast your bread and let it cool for a few minutes.
• Meanwhile, in a small bowl, mash avocado using the back of a fork. Add lemon juice, minced garlic (if using), salt, and pepper. Stir well. Give it a taste and add more if necessary.
• Spread each slice of toast with the avocado mixture.
• Top each slice with the cucumber slices.
• Place smoked salmon pieces and pickled onion (if using) on top.
• Garnish with microgreens and a drizzle of olive oil. Finish it off with a sprinkle of Everything Bagel Seasoning.
• Serve with a lemon wedge on the side.

Notes

• Garlic: If I am making this avocado toast on a work day I omit using garlic, but if I am making it on the weekend, then I make sure to add it in. 
• Multiply the recipe: Serving a crowd? No problem. Simply multiply the recipe as many times as you want. I usually serve 2 ounces of smoked salmon and ½ avocado per serving.
• To Make Ahead: If you are serving this recipe to a crowd, feel free to mash the avocados in advance, but be sure to cover the surface with a thin layer of lemon juice followed by some plastic wrap to prevent oxidizing. Assemble the recipe right before serving.
• Storing leftovers: This avocado toast is best on the day it is served. However, you can store the leftovers in an airtight container in the refrigerator for up to 1 day.

Nutrition

Calories: 240kcal | Carbohydrates: 11g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 1170mg | Potassium: 636mg | Fiber: 7g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 1mg

The post Smoked Salmon Avocado Toast appeared first on Foolproof Living.

These homemade kale chips are my favorite way to curb an afternoon salt craving, and they couldn’t be easier to throw together. If you find yourself grabbing for the crunchy, salty, savory snacks throughout the day, you’ll be amazed at how these vegan cheesy kale chips are a great way to replace a bag of chips or pretzels. 

Not to mention, having your choice of seasoning for kale chips (more on that below) gives you unlimited options of flavors each time you make them. So, go ahead, make your own kale chips, and enjoy a great snack that happens to be good for you.

Ingredients

This quick and easy recipe for kale chips with nutritional yeast requires only a few ingredients.

• Kale: Curly kale or lacinato kale (aka dinosaur kale) would both work in this recipe. If you are new to buying kale, be sure to check out our guide on the different varieties of kale.
• Oil: I recommend using avocado oil, olive oil, or coconut oil. You can even use tahini (sesame paste), which will pair beautifully with the nutritional yeast. Though it is important to thoroughly whisk your tahini before massaging it into the kale.
• Nutritional yeast: Nutritional yeast is the ingredient that gives these vegan kale chips their great cheesy flavor. The cheesy-tasting cousin to baker’s yeast, nutritional yeast is rich in nutrients. It is mostly used in place of cheese in vegan recipes (such as this vegan nacho cheese sauce) mainly because it tastes very similar to parmesan cheese. In this cheesy kale chips recipe, it is the savory element that makes them extra delicious. You can often find it in the healthy section of the store or order it online (affiliate link.)

How to make kale with nutritional yeast?

The steps of this vegan cheese kale chips recipe are simple and only take a few minutes. 

1. Prepare the kale: Preheat the oven to 300 degrees F before you begin prepping the ingredients. Rinse a fresh bunch of kale and tear it into small pieces. Dry them in a salad spinner as much as you can. Alternatively, you can spread them on a sheet pan lined with a kitchen towel and gently pat them dry with a sheet of paper towel.
2. Mix: Lightly massage kale with oil, nutritional yeast, and any of the kale chip seasonings of your choice in a large bowl. 

3. Prep for baking: Spread the kale on a large sheet pan in a single layer. This is an important step for achieving crispy kale chips, so if needed, feel free to use two separate baking sheets.
4. Bake: Bake in the preheated oven for 5 minutes. Remove from the oven, gently flip the kale leaves and bake for another 5-7 minutes keeping a close eye on it. If you are baking two sheets at the same time, be sure to rotate them as well. 

How to make ahead and store leftovers?

• Make Ahead: Most of the prep time involved in this recipe is the cleaning and preparing of the kale to make the chips. The good thing is that you can easily wash, cut, and store kale in the refrigerator, so it takes just a few minutes to put it all together. If you are new to prepping kale, be sure to check out our guide on storing kale.
• Store: I’d be surprised if you have leftover kale chips. Truthfully, these crunchy kale chips are best on the day they are made. However, if you do wish to store them, wait until they cool fully, then keep them in an airtight container or a paper bag large enough that they won’t break. They should be good for up to 2 days.

FAQs

Other Kale Recipes You Might Enjoy

If you love kale or are using kale to add more leafy greens to your diet, here are a few more must-try kale recipes:

• Kale Salad with Avocado
• Kale Brussel Sprout Salad
• Tropical Smoothie Kale Apple Slaw Recipe

If you try this Homemade Kale Chips recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Kale Chips with Nutritional Yeast Recipe

These Kale Chips are flavored with nutritional yeast for a cheesy yet vegan and healthy snack. Flavored with nutritional yeast, this easy and quick-to-make kale snack recipe is guaranteed to be your next movie night treat. Perfectly crispy, this kid-friendly snack is a great way to sneak some greens into your diet. Paleo, whole30 & gluten-free diet-friendly tool!

Course Healthy Snacks

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Calories 86kcal

Author Aysegul Sanford

Ingredients

• 1 bunch fresh kale (curly kale) (8 oz. with stems), about 4-5 cups
• 2 teaspoons olive oil or avocado oil or coconut oil
• 2 tablespoons nutritional yeast plus more for sprinkling
• ¼ teaspoon Kosher salt

Instructions

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
• Rinse kale under cold water, remove stems, and tear each leaf into bite-size pieces. It is best if they are (roughly) equal in size to help with even roasting in the oven.
• Using a salad spinner, dry the leaves as much as possible. Alternatively, you can spread them on a sheet pan lined with a kitchen towel and gently pat them dry. Transfer the kale leaves to a large mixing bowl.
• Drizzle with oil and sprinkle with nutritional yeast and salt. Lightly massage to ensure each leaf is coated with the oil and nutritional yeast.
• Transfer kale to the parchment-lined baking sheet. Spread them on an even layer making sure that they are not overlapping. You can grab a second baking sheet or bake it in two batches if needed.
• Bake in the oven for 7 minutes. Remove from the oven, gently flip each piece of kale, and bake for another 5-7 minutes. Towards the end, they should be crisp but not browned.
• Remove from the oven and let it cool for 1-2 minutes. Serve with an additional sprinkling of nutritional yeast on top.

Notes

• Dry kale thoroughly. Take the time to dry the kale thoroughly. While it may sound like an unnecessary step, removing the excess moisture is important for getting that addictive crispy texture. Plus, doing so ensures that the nutritional yeast mixture will stick to each piece of kale.
• Tear kale into equally-sized pieces. Make sure to tear or cut the kale leaves roughly equal in size. This will help them bake evenly and prevent browning.
• Watch it closely. We highly recommend keeping a close eye on the kale chips after the 10-minute mark. Since all ovens behave differently, you may have to rely on visual cues to decide whether or not you need the extra few minutes. If it is nice and crisp, it is time to pull it out. If the leaves are still on the softer side, give a minute or two for them to get crisp. Though please be aware that if you leave them in the oven for too long, they will turn brown and burn.
• Storage: While we think that these kale chips are best on the day they are made, you can store them to enjoy later. To do so, bring them to room temperature and store them in an airtight container or a paper bag large enough that they won’t break. They should be good for up to 2 days.

Nutrition

Calories: 86kcal | Carbohydrates: 6g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 325mg | Potassium: 376mg | Fiber: 5g | Sugar: 1g | Vitamin A: 6494IU | Vitamin C: 61mg | Calcium: 165mg | Iron: 2mg

The post Kale Chips with Nutritional Yeast appeared first on Foolproof Living.

Few breakfasts are as filling, nutritious, or versatile as this homemade muesli recipe. Every bite will satisfy your tastebuds, whether you prepare it with almond milk, like my Almond Milk Oatmeal, or top it with fresh fruit, like my Apple Cinnamon Oatmeal. And if you love the health-conscious ingredients in this easy muesli recipe, you’ll adore other oatmeal dishes, including my Vegan Baked Oatmeal.

Muesli Ingredients

Below, you will find the formula I follow to make this muesli recipe along with recommendations on brands I like and buy all the time. However, if you are living outside the US (or in an area where you do not have access to these specific ingredients), please know that you can substitute pretty much every single ingredient in this recipe, which is listed under the formula.

Some of the links in this section are affiliate links, which means if you make a purchase using a link, I will get a commission at no cost to you.

With that being said, these ingredients and brands are just a suggestion, and I suggest you take this basic muesli recipe and change it up according to your taste buds. My only recommendation is that you read the labels while you are shopping for these ingredients. 

When I am at the store, I make sure to buy products that are unsweetened, unsalted, and organic as much as possible. I prefer organic ingredients because USDA organic requirements prohibit the use of pesticides in farming, and I prefer that my muesli breakfast bowl in the morning has none of that in it. 

This recipe results in 16 cups of mixed muesli (approx. 16 servings), though you can halve or multiply the recipe as necessary. Please refer to the formula sheet below for ingredients and their amounts.

Ingredient	Amount
Quick Cooking Rolled Oats	3 cups
Other Grain Cereals	5 cups
Dried Fruit	3 cups
Superfoods	1 cup
Seeds and Nuts	2 1/2 cups

Quick Cooking Rolled Oats VS. Old Fashioned Rolled Oats

You can use either quick-cooking or old-fashioned oats for muesli. I prefer using quick oats because they don’t require any extra cooking to soften them. Add in milk or yogurt, and they’re ready to eat!

If you are not sure about how they are different, be sure to check out this comprehensive article on rolled oats vs. old-fashioned oats.

However, if you prefer to use old-fashioned oats—a thicker cut than quick-cooking oats—I recommend roasting them in the oven before eating. Simply spread the rolled oats on a large baking sheet alongside nuts and seeds (if desired) at 350 degrees F. for 10-12 minutes. Just make sure to give it a toss halfway through the process.

Other Grain Cereals

Adding breakfast muesli cereals to your mixture is an excellent way to give your recipe a delectable crunch. Some of my favorite brands include Brown Rice Crisps, Rice Puffs, Kamut Khorasan Wheat Puffs (not gluten-free), Bran Flakes (not gluten-free), and Quinoa Flakes—all of which should be available in the health section of your local grocery store. Of course, you can order them online as well. Be sure to use a gluten-free cereal brand if you want to keep this recipe gluten-free.

Dried Fruit

To give your muesli mixture an irresistible sweetness, you can add any dried fruit that’s unsweetened and doesn’t contain sulfur (marked as “unsulfured”). Some of my favorite dry fruits include dried apples, golden raisins, dried apricot, goji berries, and dried mango. 

If I am making this DIY muesli during the holidays, I like using dried cranberries. However, be aware that most dried cranberries are sweetened with sugar as they are pretty bitter without it. That being said, you can find use orange juice-sweetened cranberries at health food stores like Whole Foods, Sprouts, and Trader Joe’s.

Superfoods

If you’re wondering how to make muesli extra nutritious, superfoods are just what your recipe needs. Heart-healthy hemp seeds and antioxidant-packed chia seeds are two of my favorite health-conscious add-ins. 

You could also add ground flax seeds to your muesli to increase its omega-3 fatty acids. However, don’t add them to the cereal mixture until just before you eat it, as they must be refrigerated until use.

Seeds and Nuts

Want to add more protein to your vegan muesli? Any unsalted raw seeds or nuts will work. My go-to additions to this muesli cereal recipe include pumpkin seeds, sliced or slivered almonds, sunflower seeds, pecans, and walnuts.

Other Optional Add-Ins & Topping Suggestions

Give your muesli a healthy crunch by filling it with unsweetened coconut flakes. Or, add ½ cup of wheat germ for a power food with tons of healthy fats. Sesame seeds, fresh berries, apricots, and bananas also add a bright taste to your muesli breakfast. 

I also enjoy adding ground warm spices for additional flavor, stirring in a pinch of ground cinnamon, ground nutmeg, ground cloves, ground ginger, or ground cardamom. Just remember that a small amount goes a long way!

How to Prepare Muesli at Home?

This healthy muesli recipe is one of the simplest breakfast dishes in my recipe book. Simply place all of the ingredients in a large bowl or glass jar, mix to combine, top it off with a lid, and serve as desired. That’s it!

How to Serve?

There are several ways to serve this DIY muesli recipe. From homemade muesli cereal to fruity almond milk oatmeal, these tasty suggestions will have you craving a muesli breakfast daily.

• Serve it as cereal with milk: Prepare your muesli as a breakfast cereal by mixing it with an equal amount of cold milk (I recommend one cup for every cup of muesli). You can use cow or plant-based milk, such as oat or almond milk (which you can even make at home using my effortless recipes for Almond Butter Milk or DIY Almond Milk!). Then, top off your cereal muesli with fresh fruit (strawberries and blueberries are my faves) for extra juicy and sweet flavors.
• With yogurt: Give your muesli an irresistibly creamy texture by soaking it overnight in plain Greek yogurt. If you don’t want your muesli quite as soft, you could make a yogurt bowl by topping off your mixture with Homemade Vanilla Yogurt or your favorite store-bought brand. Or, make your muesli part of your favorite yogurt parfait with recipes like my fresh and flavorful Greek Yogurt Parfait. Alternatively, you can use this muesli to make my Overnight Oats with Yogurt by simply using this muesli mixture instead of rolled oats.
• With juice: Enjoy your muesli in European style by serving it with fruit juice, such as orange juice.
• Make oatmeal: To make muesli oatmeal, mix 1 cup of water or milk for every ½ cup of muesli. Then, bring the mixture to a quick boil on the stovetop or in the microwave, give it a quick stir, and serve. This simple oatmeal comes together in just 5-10 minutes. If you need further instructions, check out my Almond Milk Oatmeal recipe.
• With fruit on top or on the side: Top it off with a handful of fruit, or better yet, make a batch of my Fruit Breakfast Salad and serve it on the side.
• Optional sweeteners: If you have a sweet tooth, in my opinion, the best muesli recipe is one that has delicious natural sweeteners, like Pureed Blueberries, Unsweetened Applesauce, or Cranberry Maple Sauce. Alternatively, a drizzle of honey is yet another way of adding some sweetness to your morning bowl.

How to Store Homemade Muesli?

You can store your muesli mix in an airtight container or airtight jar at room temperature for up to a month. It may seem like the muesli ingredients should last longer according to their expiration dates. However, their longevity decreases when repeatedly exposed to air, such as when you open their storage container to get a helping of muesli.

I use this one-gallon glass jar to store my muesli mixture. If you want to keep your muesli for longer than a month, place the cereal in smaller containers and remove as much air as possible.

Expert Tips

Learning to make muesli at home is one of my favorite beginner-level recipes. With these pro suggestions, your dream breakfast will come together in seconds.

• Use a large bowl to mix: I highly recommend using a large bowl to combine your ingredients, as this recipe results in 16 cups of muesli, and you need enough space to distribute your ingredients evenly. When I made muesli on Instagram, I mixed all the ingredients in a large, 1-gallon glass jar, and as you can see, it is best to do it in a big bowl and then transfer it to the container.
• Use organic and gluten-free certified ingredients: Reduce your gluten intake, cut unhealthy chemicals from your diet, and support all-natural farms by using organic and gluten-free ingredients in this muesli dish.
• Halve or multiply the recipe as you please: You can prepare as many or as few servings of this breakfast dish as you’d like. Refer to the formula to increase or decrease your ingredients accordingly.
• Get creative: There are countless different ways to customize this easy homemade muesli recipe, and trying out new combinations is the best way to vary your diet without the hassle of everyday prep time. Whether you try this dish using an overnight oats-style, mix in some peanut butter, or top it with additional fresh fruits, don’t be afraid to have fun with it!
• Eat smaller portions for weight loss: If you’re trying to shed some pounds, I recommend consuming it in smaller portions (perhaps, ½ cup per serving.) Though it is made using healthy and nutritious ingredients, consuming muesli in smaller portions is ideal for weight loss.

FAQs

Wondering how to cook muesli, what muesli’s nutritional information is, or how muesli differs from other breakfast staples? Here are all your homemade muesli questions answered:

Other Breakfast Bowl Recipes You Might Also Like

When you make your own muesli, you’re bound to fall in love with tasty breakfast foods. Try these other fan-favorite breakfast bowl recipes, and you’ll start every morning energized and satisfied.

• Microwave Quinoa Breakfast 
• Quinoa Breakfast Porridge
• Steel Cut Overnight Oats
• Buckwheat Overnight Oats
• Crock Pot Steel-Cut Oats
• Can’t get enough? Check out the rest of our breakfast bowl ideas.

If you try this How to Make Muesli recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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How to Make Muesli Recipe

Once you learn How to Make Muesli at home, you'll never have to buy store-bought cereal again. Not only is homemade muesli a nutrient-dense and filling breakfast, but it's also meal-prep friendly for busy mornings. This helpful guide also features plenty of substitutions and serving suggestions to accommodate your preferences, the ingredients you have on hand, and dietary restrictions and allergies.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

Total Time 30 minutes minutes

Servings 16 cups

Calories 406kcal

Author Aysegul Sanford

Ingredients

• 3 cups Quick-Cooking Oats* 10.2 oz
• 3 cups Brown Rice Crisps 5.3 oz.
• 2 cups Rice Puffs 1.5 oz
• 2 cups Unsweetened Shredded Coconut 4.6 oz.
• 1/2 cup Hemp Seeds 2.5 oz.
• 1/2 cup Chia Seeds 3 oz.
• 1 cup Unsalted Pumpkin Seeds 5.2 oz.
• 1 1/2 cups Sliced almonds 5.8 oz.
• 1 cup Unsalted Sunflower Seeds 4.9 oz.
• 2 cups Dried Apples chopped – 4.4 oz.
• 1 cup Dried Raisin or Cranberries roughly chopped – 4 oz.

US Customary – Metric

Instructions

• Combine ingredients: Place all ingredients in a large bowl (or a glass jar, like I did) and stir to combine.
• Serve/store: Cover it tightly with a lid. Enjoy it with your favorite milk and fresh fruit.

Notes

• When shopping for these ingredients, be sure to read the label. I recommend choosing ingredients that are made with no added sugar and are naturally gluten-free (if that is important to you) and organic, if possible.
• The basic formula: The ratio that I follow for making muesli is 3 cups of Quick Cooking Rolled Oats, 5 cups of grain (or non-grain) cereals, 3 cups of dried fruit, and 1 cup of superfoods. You can find further information on substitutions within the blog post.
• Serving amount and suggestion: This recipe yields 16 cups of mixed muesli (approx. 16 servings), though you can halve or multiply the recipe as necessary. 
• Quick Cooking Oats vs. Old-Fashioned Rolled Oats: I use quick-cooking oats in my muesli because they require no cooking and are softened as soon as they are mixed in with the liquid. However, if you prefer using rolled oats, I recommend roasting them in a preheated 350-degree oven for 10-12 minutes, along with the seeds and nuts you are using. 
• Calorie Information: Please know that the nutritional values below are approximate and may change depending on the brand you use.
• Storage: Store it in an airtight container or jar at room temperature for up to a month. It may seem like the muesli ingredients should last longer according to their expiration dates. However, their longevity decreases when repeatedly exposed to air, such as when you open their storage container to get a helping of muesli. 
• Longer storage: If you want it to last longer, you can store it in separate airtight containers (or jars) in smaller portions for up to 3 months. 
• Serving suggestions:
  • Serve it with any of your favorite dairy or non-dairy milk (like you would serve store-bought cereal). 
  • Make it a warm bowl of oatmeal by cooking it with milk. My ratio is ½ cup muesli to 1 cup liquid (plant-based or regular milk or water).
  • Mix it with milk or yogurt (1 to 1 ratio) to make it overnight muesli.

Nutrition

Calories: 406kcal | Carbohydrates: 38g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 20mg | Potassium: 442mg | Fiber: 9g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 5mg

The post How To Make Muesli appeared first on Foolproof Living.

If you are in need of an impressive cocktail party appetizer, a showstopping finger food for your cheese charcuterie board, or to perfect light dessert to serve after dinner, these mascarpone stuffed dates are just what you need. They are easy, quick, and addictively delicious!

Need more appetizer inspiration? Be sure to also check out our Bread Dipping Oil, Cheese Apple Appetizer, and Hot Goat Cheese Dip.

Ingredients

To make this stuffed dates recipe, you will need dates, mascarpone cheese, chopped nuts (I used a combination of walnuts and pistachios), pomegranate seeds, and honey.

When buying dates, look for fresh, plump, and large Medjool dates that are usually sold in the refrigerated section of your grocery store. You can buy pitted dates or remove the pits yourself.

Ingredient Substitutions & Optional Add-Ins:

• Cheese: You can substitute mascarpone with any spreadable soft cheese. My favorite ones are goat cheese and cream cheese. Alternatively, you can stir in ½ teaspoon of vanilla extract in the cheese to make it even more flavorful.
• Nuts: You can use any nuts here. I like to stuff my dates with walnuts and salty pistachios, but almonds, hazelnuts, cashews, and pecans would also be lovely. If you have the time, roast your nuts in a skillet for a few minutes for extra flavor.
• Fruit: Pomegranate arils are wonderful to add a pop of color, but you can also use candied and chopped oranges or dried cranberries.
• Honey: You can use maple syrup or agave nectar. Or, if you want to make it sugar-free, omit using any sweeteners.
• Flaky Sea Salt: This is optional, but if you want to take it up a notch, you can sprinkle each mascarpone-filled date with a little flaky sea salt (such as Maldon salt (affiliate link))

How To Make This Recipe?

There are only a few steps to making this finger dessert. However, I recommend getting all your ingredients ready before starting so that you can quickly put them together.

1. Remove pits: Using a paring knife, slice dates lengthwise, being careful not to cut them all the way through. Remove the pits and set them aside.
2. Stuff with cheese: Using a small spoon, stuff each pitted date with a teaspoon of mascarpone cheese. 

3. Garnish: Dip the filled dates into the bowl with pomegranate seeds. Gently press them so that they will stick to the cheese.
4. Sprinkle: Dust each stuffed date with chopped walnuts or pistachios. Set them onto a plate.
5. Drizzle: Drizzle the mascarpone-stuffed dates with a tablespoon of honey. Serve!

How To Make Ahead and Store?

The best part of this sweet stuffed dates recipe is that you can make it ahead, and it also stores well. Here’s how I do it:

• To Make Ahead: You can pit the dates, stuff them with cheese, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
• Storage: Leftovers will keep fresh for up to 3 days as long as they are stored in an airtight container in the fridge. They make the perfect snack or afternoon pick-me-up.

Expert Tips:

This easy recipe is pretty self-explanatory, but here are a few tips to help you succeed on your first try.

• Room temperature: If you make these ahead of time, I recommend bringing them out 30 minutes before serving, as they taste best when they are served at room temperature.
• Piping bag: You can multiply this recipe as many times as you want. And if you decide to make a larger amount, I recommend using piping or a pastry bag (or a Ziploc bag) instead of using a spoon. Simply fill your bag with mascarpone and fill each date one by one.
• Mascarpone filling: I find that a light drizzle of honey is all you need to sweeten the already sweet dates. However, if you prefer yours sweeter, you can mix honey with mascarpone and use that honey mascarpone mixture as your filling.
• Warm dates: An earlier version of this stuffed dates dessert recipe was made by first drizzling dates with a tablespoon of extra virgin olive oil and then warming them up in a 350-degree preheated oven for 10 minutes. If you prefer to serve them warm, you can follow those steps. However, after literally making this recipe for over 10 years, I feel like the room-temperature stuffed dates are just as good.

FAQs

What cheese pairs with dates?

Any mild-flavored soft and spreadable cheeses would pair well with dates. Goat cheese, mascarpone, and cream cheese are a few to name.

What can you stuff inside dates?

You can stuff dates with nuts, nut butters, soft cheese, and chocolate.

Can you put dates in the oven?

Yes, you can. Simply pop them in a preheated 350 F oven for 10 minutes to warm them up.

Other Party Appetizers You Might Also Like:

• Blackberry Baked Brie
• Muhammara
• Poached Pears with Mascarpone
• Need more inspiration? Check out all our appetizer recipes

If you try this Mascarpone Stuffed Date recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Mascarpone Stuffed Dates Recipe

These Mascarpone Stuffed Medjool Dates are topped off with walnuts and pomegranate seeds and drizzled with honey. This easy recipe takes less than 20 minutes to put them all together. These are the perfect little "finger" desserts to impress your guests or even to satisfy your own sweet tooth.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 Dates

Calories 134kcal

Author Aysegul Sanford

Ingredients

• 12 Medjool Dates
• ½ cup Mascarpone cheese
• 4 tablespoons pomegranate seeds
• 3 tablespoons walnuts or pistachios (or both) chopped
• 1-2 tablespoons honey
• ¼ teaspoon flaky seas such as Maldon salt, optional

Instructions

• Cut each date lengthwise making sure to not to cut them all the way through. Remove and discard pits.
• Fill each date with a teaspoon mascarpone cheese. Dip the stuffed dates into the bowl with pomegranate seeds. Gently press them so they will stick to the cheese.
• Dust each stuffed date with chopped walnuts and/or pistachios. Set them on a plate.
• Drizzle them with honey and if using, sprinkle them with some flaky sea salt. Serve!

Notes

• I recommend prepping all the ingredients before starting to assemble. I usually put each ingredient in a small bowl so that I can put them together quickly.
• You can multiply this recipe as many times as you want. If making a larger batch, you can fill a piping bag with mascarpone to help you stuff dates faster.
• To Make Ahead: You can pit the dates, stuff them with mascarpone, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
• Storage: Place leftovers in an airtight container and store them in the fridge for up to 3 days.
• Warm dates: An earlier version of this recipe warmed the dates in the oven before stuffing them. In this updated version, I decided to skip that step as I think it is an extra step that is not necessary. However, if you prefer that version, feel free to follow the steps below:
  • Preheat the oven to 350 °F. Place dates on a small baking sheet. Drizzle them with olive oil.
  • Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes. Fill each date with a teaspoon of mascarpone cheese.
  • Top the dates with honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt. Serve!

•  

Nutrition

Serving: 12Dates | Calories: 134kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 9mg | Sodium: 6mg | Potassium: 191mg | Fiber: 2g | Sugar: 18g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 0.3mg

The post Mascarpone Stuffed Dates with Pomegranate and Honey appeared first on Foolproof Living.

Ingredients

The three simple ingredients in these frozen yogurt bars provide a pop of color, a great crunch, and a salty-sweet finish. They’re simply irresistible! For this recipe, you’ll need vanilla yogurt, fresh strawberries, and pistachios (or any nuts, granola, or your favorite toppings). 

How to Make Yogurt Bark?

Not only is this healthy yogurt bark easy to make, but it’s fun too! Here’s how to do it:

1. Prep the baking sheet: Line a baking sheet with parchment paper. 

2. Spread the yogurt: Using an offset spatula (or a spoon), spread the yogurt in an even layer across the baking sheet. 
3. Add your toppings: Sprinkle the vanilla Greek yogurt evenly with the strawberries, pistachios, or toppings of your choice. 
4. Freeze: Freeze the yogurt bark overnight or for at least 3 hours until firm. 
5. Serve: Remove the yogurt bark from the freezer and break it into large chunks. Serve immediately. 

How to Store

While it is best to enjoy this yogurt fruit bark as soon as it comes out of the freezer, you can also make a big batch ahead of time for quick grab-and-go snacks! Just keep in mind that the frozen Greek yogurt bark needs at least 3 hours in the freezer before serving, although freezing overnight is better and will help prevent melting. 

To store leftovers, make sure to break the bars into pieces before placing them in an airtight container. Keep in the freezer and enjoy them for up to 2-3 months. 

FAQs

Other Yogurt Recipes You Might Like

Here at Foolproof Living, yogurt is such a staple in our fridge. If you’re like us and keep a yogurt stash in the fridge year-round, why not use it to make a new recipe? After you make these healthy yogurt bars, give one of these recipes a try!

• Strawberry Banana Yogurt Smoothie
• Cantaloupe Smoothie
• Overnight Muesli

If you try this Frozen Yogurt Bark recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Frozen Yogurt Bark Recipe

Cool off on a hot summer day with this refreshing Frozen Yogurt Bark. This kid-friendly treat combines sweet vanilla yogurt with fresh berries and crunchy toppings for a healthy ice cream alternative that's just as satisfying. This recipe is also super customizable, so grab your favorite toppings and get started!

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Resting Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4 servings

Calories 196kcal

Author Aysegul Sanford

Ingredients

• 2 cups Vanilla Yogurt*
• ½ cup sliced strawberries
• ½ cup pistachios or any other nuts or granola

Instructions

• Line a baking sheet with parchment paper.
• Place the yogurt on the sheet pan and spread it using an offset spatula.
• Sprinkle it evenly with sliced strawberries and pistachios.
• Freeze until firm, at least 3 hours or overnight.
• Remove it from the freezer and break it into large chunks. Serve right away.

Video

Notes

• Yogurt: I used Greek Yogurt in this recipe as I enjoy the thickness of the Greek yogurt. I also prefer making my own Vanilla Yogurt (using plain Greek yogurt) as I can adjust the amount of sugar in it. However, if you prefer low-fat yogurt, I recommend using Icelandic-style yogurt as it will provide you with a similar thick (spreadable) consistency.
• Storage: To store leftovers, make sure to break the bars into pieces before placing them in an airtight container. Keep in the freezer and enjoy them for up to 2-3 months. 
• Toppings: I used berries and pistachios, but any combination of fruit and nuts and/or granola would work in this recipe.

Nutrition

Calories: 196kcal | Carbohydrates: 23g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 81mg | Potassium: 453mg | Fiber: 2g | Sugar: 19g | Vitamin A: 119IU | Vitamin C: 12mg | Calcium: 228mg | Iron: 1mg

The post Frozen Yogurt Bark appeared first on Foolproof Living.

Ingredients 

Since this greek yogurt parfait only has 3 ingredients (not counting the optional sweetener), I recommend using the best ingredients you can find.

• Greek Yogurt: I prefer whole milk plain yogurt for its thicker consistency and no added sugar, but any of your favorite types of yogurt will work as well. Vanilla Greek yogurt (I make mine at home), honey yogurt, and even vegan choices such as coconut or almond milk yogurt would work well in this recipe.
• Berries/Fruit: I used a combination of fresh strawberries and blueberries, but any of your favorite fruit combinations (including my Breakfast Fruit Salad) would work. No fresh fruit? Use frozen fruit! Frozen berries work perfectly in this recipe.
• Granola: I might be biased but I think the best granola for yogurt parfait is homemade granola as and it can be made with less sugar (than most store-bought brands). However, in a crunch, you can use storebought. If you are in need of a good granola recipe, feel free to check out my Chunky Granola. Or, if you are after high protein yogurt breakfast, try my Quinoa Crunch for added plant-based protein.

How To Make A Parfait With Greek Yogurt

Making this yogurt and fruit parfait cannot be easier. Follow these steps for a quick breakfast that is not only delicious but also visually impressive:

1. Add the sweetener (optional): If using, whisk together your choice of sweetener with your favorite yogurt until it is completely whipped and creamy.
2. Build the yogurt parfait layers: Spoon half of the yogurt at the bottom of a bowl, tall glasses, or mason jars. Layer with half of the fruit and half of the granola. Carefully spoon the remaining yogurt mixture into the glass and add the rest of the fruit and granola to the top. 

3. Garnish: If you prefer, finish it with a drizzle of honey (or maple syrup), more fresh fruit, and granola on top. Serve immediately or store in the refrigerator for later.

How To Make Ahead And Store 

Got some leftovers or want to make it ahead? No problem! Follow the tips below to enjoy these healthy yogurt parfaits for days:

Make-Ahead Instructions:

Making this layered parfait recipe as a part of your weekly meal plan is a breeze, but there are a few things to keep in mind:

1. Serve granola on the side: I recommend leaving the granola out when layering the parfait because as it sits it will lose its crunchy texture and become soggy. Let’s face it, no one likes soggy granola. Instead, serve it on the side and add the granola into the parfait right before serving.
2. Use mason jars: I think 8 oz. mason jars – affiliate link – (mostly used for canning) are ideal for the perfectly portioned and grab-and-go homemade yogurt parfait. Simply layer yogurt and fruit, tighten it with the lid and store it in the fridge.

Make-ahead yogurt parfait should keep fresh in the fridge for up to 4 days.

To Store Leftovers:

If you have leftovers, place them in an airtight container (such as a mason jar) and keep them in the fridge for up to 4 days. Be sure to serve them with extra fruit and granola on the side.

Expert Tips 

Here are a few quick tips for the best yogurt fruit granola parfait that you can make over and over again.

• Whisk yogurt: It might sound like an extra step, but taking a few minutes to whisk the yogurt in a bowl makes it even more creamy and easy to layer. 
• Make it your own: The thing I love about this simple recipe is that it is so easy to change it up with whatever you have on hand. Use these measurements as a place to start and make it your own with different fruit, yogurt, and granola.
• When serving for breakfast or brunch: If I am serving this for friends, I make sure to take my time in layering, use colorful fresh fruit and always garnish it with fresh mint. People go crazy as soon as they see pretty parfaits layered with colorful fruit in jars.

Other Easy Breakfast Recipes You Might Also Like:

Whether you are a fan of Chic Fil A’s Yogurt Parfait or Pioneer Women’s Yogurt Parfait with honey, I hope you give my version a try. I know those are favored by many people but my version here is just as easy and delicious.

• Homemade Kind Bars
• Instant Pot Steel Cut Oats
• Savory Steel Cut Oats
• Quinoa Porridge
• Slow Cooker Steel Cut Oats
• Can’t get enough? Be sure to check out all our Easy Breakfast Recipes.

And if you have leftover yogurt, try your hand at making my Frozen Yogurt Bark as well. It’s a healthy dessert that is a great alternative to ice cream.

If you try this Fruit and Yogurt Parfait recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Greek Yogurt Parfait Recipe

This Fruit and Yogurt Parfait recipe is made by layering yogurt with granola and fruit. It is quick and easy to put together. It also stores well so it is a great breakfast recipe to make it a part of your weekly meal prep.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 servings

Calories 298kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon honey or maple syrup optional – more as a drizzle
• ¾ cup plain Greek yogurt
• ¼ cup berries or any other fruit cut into small 1-inch chunks
• ¼ cup homemade granola or store bought granola

Instructions

• If using a sweetener, mix it with greek yogurt in a small bowl until fully combined.
• To layer the yogurt parfait, place half of the yogurt at the bottom of a mason jar or a bowl. Top it off with half of the fruit and half of the granola. Cover them with the rest of the yogurt and top it off with the rest of the fruit and granola.
• If preferred, finish it off with a drizzle of honey. Serve immediately.

Notes

• This recipe can be multiplied as many times as you want.
• Make Ahead: If you are making these granola parfaits as a part of your meal plan I would recommend against using the granola as a part of the layers. Instead, just layer them with fruit and yogurt and serve the granola on the side to add in later to prevent it from getting soggy. I also recommend using 8 oz. mason jars as they are not only ideal in size but also great for serving.

Nutrition

Calories: 298kcal | Carbohydrates: 28g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 78mg | Potassium: 185mg | Fiber: 4g | Sugar: 16g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 1mg

The post Greek Yogurt Parfait appeared first on Foolproof Living.

Ingredients

With a few simple, fresh ingredients, you can enjoy this easy peach salsa recipe as an appetizer or a great topping year-round. 

To make this easy homemade fresh fruit salsa recipe gather your fresh peaches, cherry tomatoes, red bell pepper, jalapeño pepper, red onion, fresh lime juice, salt, and black pepper. It is optional, but you can also add fresh cilantro and a little chili powder to finish it off.

How To Make

This delicious homemade fresh peach salsa recipe comes together in 15 minutes and mixes the freshest ingredients for a mouthwatering addition to any meal. Here are the steps:

1. Prep ingredients: Place fresh ripe peaches, cherry tomatoes, red bell pepper, jalapeno pepper, and red onion in a large bowl.
2. Add seasonings: Sprinkle with kosher salt and black pepper, and pour lime juice over the assembled ingredients. 
3. Toss and garnish: Lightly mix ingredients together. If you choose, you can add chili powder and cilantro as your garnish.
4. Serve: You can serve immediately. However, if you have the time, let your peach jalapeno salsa sit for 15 to 30 minutes to let the flavors to blend.

How To Store

If you didn’t finish this delicious peach salsa in one sitting (is that even possible?), you have options for preserving that fantastic flavor.

• Storage: For the best results, you can store your homemade peach salsa in an airtight container for up to 2 days in the refrigerator.
• Freezing: I do not recommend freezing this salsa recipe.

Variations

There are many ways to customize this peach and tomato salsa recipe to suit your tastebuds.

• Turn up the heat: For a spicier peach salsa, leave the seeds in the jalapeno peppers. If you are a brave soul with an affinity for super spicy salsa, then swap jalapenos with habanero peppers.
• Cool it down: If heat isn’t your thing, you can adjust your spice level. Use fewer hot peppers, or omit the hot peppers altogether for a mild fruity salsa still loaded with flavor.
• Without tomatoes: If you’re not a fan of your peach salsa with tomatoes, you can simply leave them out. It will be sweeter but still delicious.
• Cilantro: If peach cilantro salsa is not your thing, simply leave the cilantro out and make it without. It will be just as delicious.

Expert Tips

Here are a few foolproof tips that will ensure each bite is nothing short of sweet and juicy peach perfection.

• Added Salt: If you are serving this fresh fruit salsa with tortilla chips, I recommend adjusting the amount of salt you use to prevent it from being overly salty.
• Bite-Size: I suggest finely diced peaches (½-inch cubes) to achieve a better blend of flavors, but if you prefer a chunkier salsa, you can chop the pieces a little larger.
• Marinate: If time permits, let it sit in the fridge for 15-20 minutes to allow the flavors to marinate and blend. 

FAQs

Other Delicious Peach Recipes You Might Like

Do you have an abundance of just-picked peaches? Need more ideas about what you can do with these sweet juicy gems? I have listed a few more recipes to satisfy your cravings during the peach season and all year round.

• Peach Blueberry Galette
• Peach Avocado Salad
• Mango Peach Smoothie

If you try this Fresh Peach Salsa recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Fresh Peach Salsa Recipe

This Fresh Peach Salsa recipe is made in 15 minutes with juicy peaches, tomatoes, jalapeno peppers, and red onion. Serve it as a condiment over grilled fish or chicken, fish tacos or by itself with tortilla chips on the side.

Course Condiment – Dip

Cuisine American

Diet Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 81kcal

Author Aysegul Sanford

Ingredients

• 4 peaches cut into small pieces (½ inch cubes) – approximately 2 cups – pick firm but ripe peaches
• 1 cup cherry tomatoes sliced
• 1 small red bell pepper seeded and chopped
• 1 jalapeno pepper seeded and chopped
• ½ red onion chopped
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup lime juice
• ½ cup chopped fresh cilantro optional
• ¼ teaspoon chili powder optional

Instructions

• Place peaches, tomatoes, red bell pepper, jalapeno, red onion, salt and pepper in a large bowl.
• Drizzle it with lime juice and give it a toss.
• Garnish with cilantro and chili powder, if using.
• Taste for seasoning and add in if necessary. Serve it with your favorite tortilla chips.

Video

Notes

• This recipe yields approximately 3 cups of fresh peach salsa.
• Peaches: Any peach varieties such as white peaches, yellow peaches, nectarines, or even grilled peaches would work in this recipe.
• Storage: You can store the leftovers in an airtight container for up to 2 days in the fridge.

Nutrition

Calories: 81kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 318mg | Potassium: 325mg | Fiber: 3g | Sugar: 15g | Vitamin A: 889IU | Vitamin C: 25mg | Calcium: 18mg | Iron: 1mg

The post Fresh Peach Salsa appeared first on Foolproof Living.

Crisp and rich, borek is a savory Turkish pastry often served at breakfast and brunch. It’s made by layering ultra-thin dough, an egg mixture, and various fillings. Borek also comes in many shapes and sizes, ranging from cigarette-shaped rolls to large trays. 

Traditionally, chefs prepare borek with Turkish yufka dough, an ultra-thin, unleavened dough made from flour, water, and salt. Yufka pastry leaves recipes—like borek—often use layers of a yogurt or milk mixture to keep the dough equally moist and flakey. 

Although feta and spinach borek is a quintessential Turkish dish, you can find Turkish borek recipes across the former Ottoman Empire. The Balkans, Eastern Europe, and even Northern Africa are just a few places. Perhaps because of the pastry’s geographic range, its name has many alternate spellings. “Bourek,” “burek,” “börek,” and even “bòrek” are all popular variations.

Recipe Ingredients

Who knew authentic Turkish cuisine could be so easy to make? This spinach borek recipe only uses simple ingredients that you can find at your local grocery store.

• Phyllo Dough: You’ll need one package of phyllo dough to make this recipe, which you can find in the grocery store’s frozen section. Though chefs traditionally make Turkish borek dough from layers of yufka, phyllo dough (this is the brand I used) is easier to find here in the U.S. so that’s what I am using. Be sure to thaw it in the fridge overnight.
• Yogurt Wash to Keep Layers Moist: For the yogurt wash, gather olive oil, whole milk, egg, plain unsweetened yogurt, salt, and black pepper.

• Borek Filling: In this spinach burek recipe, your filling will consist of olive oil, chopped onion, baby spinach, kosher salt, black pepper, crumbled feta cheese, sesame seeds, and egg yolks. You may also add poppy seeds or Nigella seeds if desired.

How to Make Borek with Spinach

Sheet pan borek is one of my recipe book’s tastiest and most effortless Turkish side dishes. You can learn how to make borek like an expert in just a few simple steps.

Cook the Vegetables & Make the Filling

1. Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add the onion to the pan and cook, frequently stirring, until translucent (4-5 minutes). Then, add the baby spinach, salt, and pepper to the pan. Toss the mixture every few minutes using kitchen tongs. Let it cook until the spinach loses most of its volume (approx. 5 minutes). Turn off the heat and let the veggies cool for 15-20 minutes.
   PRO TIP: If your veggie filling has too much liquid, I recommend straining the juices using a colander. Straining will keep your borek from turning soggy when fully assembled.
2. Prepare the yogurt milk mixture: While your vegetables cool, whisk your olive oil, milk, egg, whole-milk yogurt, salt, and black pepper in a measuring cup.
3. Preheat the oven: Preheat the oven to 350 degrees F. 

Layer the Phyllo Dough

1. Layer the bottom borek sheets: Line your sheet pan with parchment paper. Then, layer sheets of phyllo dough onto the parchment paper until the whole pan is covered, using as many sheets as necessary. Let any excess dough hang over the sides. 
2. Brush the phyllo: Lay a second layer of phyllo on top of the first, covering every part of the sheet pan. Pour 3-4 tablespoons of the milk mixture over the sheets, and use a pastry brush to spread it evenly over the dough.
3. Add layers: Add another two layers of phyllo sheets on top of the first. Brush the top layer again with yogurt wash. Then, place one more layer of phyllo dough on the washed layer. Don’t brush this top layer with the milk mixture.
4. Layer the filling: Distribute your cooled sautéed veggies over the top sheet of phyllo in one even layer. Then, sprinkle the crumbled feta cheese evenly over the spinach. 

5. Layer the top borek sheets: Place another two layers of phyllo dough over the spinach filling, covering it completely. Brush the top layer with the milk and yogurt wash. Then, place two more layers of phyllo dough on top of the washed layer. Brush the top of the assembled pastry with an even layer of the yogurt mixture.
6. Fold excess dough: If any sheets are hanging over the side of the pan, fold them in toward the pastry’s center. Be sure to brush this extra dough with the milk mixture. At this point, your borek should look moist and tightly packed.

7. Cut the pastry: Cut your borek into 12 equal pieces using a knife. 
8. Add toppings: Mix the egg yolks in a bowl. Brush the top layer of the borek with a generous layer of egg wash. If desired, sprinkle the top with sesame seeds and nigella seeds.
9. Bake: Bake the borek in the preheated oven for 30-35 minutes or until the top is golden brown. 
10. Serve: Remove the pastry from the oven and let it cool for 15-20 minutes on a wire rack. Then, slice it along the pre-cut lines, and serve while still warm.

How to Make Ahead, Store, and Freeze

Make meal prep stress a thing of the past with this Turkish cheese borek recipe. Whether you make this dish a day or an entire month in advance, these storage tips have you covered.

• Make ahead: To make your pastry ahead of time, cook the burek spinach and onions one day in advance. Store the veggies in an airtight container in the fridge, removing it when you’re ready to assemble your borek. Another option is to assemble the entire pastry, cover it with plastic wrap, and store it in the fridge overnight. Then, cook your burek as usual when ready to eat.
• Store: Leftover borek will stay fresh for up to 3 days when stored in an airtight container. Just be sure to let it reach room temperature before storing.
• Freeze: You can freeze your spinach burek recipe for up to one month before baking it. Just be sure to cover the pastry tightly with plastic wrap and cover it with aluminum foil to prevent freezer burn.
• Thaw: Transfer your burek from the freezer to the fridge one full day before you plan to bake it. Then, bake the pastry according to the standard cooking directions (350 degrees F. for 30-35 minutes).

Filling Variations

The sky’s the limit when it comes to filling this Turkish cheese pastry. Whether you want a borek recipe with meat or a cheese burek for feta fans, these popular fillings are just what you need.

• Meat borek: Make your pastry extra satisfying by adding a savory protein. Any meat will work, but ground beef borek, borek with minced meat, and ground lamb borek are some of my favorite savory fillings.
• Cheese & herbs: Don’t want to add veggies? No problem! Borek with cheese and fresh herbs is a common filling you’ll adore. Simply fill your Turkish filo pastry with feta cheese and fresh parsley.
• Try it with different vegetables: When you make burek, spinach is only one of the countless delicious veggies you can use. Roasted Shiitake Mushrooms and Baked Portobello Mushrooms are two of my favorite alternatives.

Expert Tips

You don’t have to be a master chef to make international eats. With these foolproof tips, your cheese and spinach borek will come out flaky, gooey, and decadent every time.

• Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.
• It’s OK if you miss a layer: Don’t stress if you miss a layer when assembling your borek. This dish is highly forgiving, and it’s always better to have too few layers than too many.
• Cover the filo sheets with a damp towel: As you are making this Turkish spinach borek recipe, be sure to cover the filo dough sheets with a damp towel to prevent them from drying. 
• Don’t skimp on the yogurt wash: Be sure to spread the yogurt wash evenly over your Turkish pastry. Every layer should be adequately moist after brushing. 
• Slice before baking: Slicing the borek pastry before it goes into the oven will make cutting and serving much easier. Simply slice the dough into your ideal portion sizes when you finish layering your borek.
• Let the borek sit overnight: Though this step is optional, I highly recommend letting your borek recipe sit in the fridge overnight. Allowing your borek to rest will give your phyllo dough time to absorb the flavorful liquid, giving your pastry extra moisture and savoriness.
• Strain your veggie mixture: If your sautéed veggie mixture has any liquid, I suggest straining it in a colander before adding it to your borek. Too much liquid will turn your pastry soggy.
• Prewashed baby spinach: If you have a busy schedule or simply don’t want to spend hours in the kitchen, prewashed baby spinach will save you oodles of time.
• Phyllo dough vs. puff pastry: Though phyllo dough and puff pastry can be found in the same section of the grocery store, they are not interchangeable. French puff pastry contains many layers of dough and butter, which rise and become airy in the oven. By contrast, phyllo pastry is paper-thin and bakes to a super fine, flaky texture.

FAQs

You don’t have to be Turkish to be a borek buff. This handy FAQ will answer all your questions about my recipe for Turkish borek, from the dish’s national origins to its nutritional content.

Other Turkish Recipes You Might Like:

• Cheesy Parsley Phyllo Dough Rolls
• Bulgur Pilaf
• Karniyarik
• Tahini Yoghurt Dressing
• Mediterranean Green Beans
• Mediterranean Hummus Dip
• Want to see more? Check out all our Turkish recipes on the site

If you try this Turkish Borek recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Spinach and Feta Cheese Börek – Turkish Borek Recipe

Learn how to make Spinach and Feta Cheese Borek – A classic Turkish Borek recipe made with stuffing phyllo sheets with spinach and feta. This authentic and simple recipe can be made ahead and baked right before serving for a warm and delicious breakfast or brunch recipe.

Course Appetizer, Breakfast

Cuisine Turkish

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 slices

Calories 174kcal

Author Aysegul Sanford

Ingredients

For the Spinach and Feta filling:

• 1 tablespoon olive oil or any vegetable oil such as avocado oil
• 1 medium-size onion peeled and chopped
• 16 oz. baby spinach leaves washed and dried
• 1/4 teaspoon kosher salt*
• 1/4 teaspoon black pepper
• 8 oz. crumbled feta cheese

For The Milk Yogurt Mixture:

• 3 tablespoon olive oil or any vegetable oil such as avocado oil
• ½ cup whole milk
• 1 large egg
• 2 tablespoons plain whole-milk yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For The Layers:

• 1 package of Phyllo Dough* thawed overnight in the fridge
• 2 egg yolks
• 2 tablespoons sesame seeds
• ½ teaspoon Nigella seeds optional

Instructions

• Cook the filling: Heat 1 tablespoon of olive oil in a large pan at medium heat. Add the chopped onion and cook, stirring frequently, until translucent, 4-5 minutes. Add the spinach, salt, and pepper. Cook it, tossing it every few minutes using kitchen tongs, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it cool for 15 minutes.
• Preheat the oven to 350 degrees F.
• Make the yogurt milk mixture: Whisk olive oil, milk, egg, yogurt, salt, and black pepper in a bowl until combined.
• To assemble: Line a baking sheet (mine is 12X17) with parchment paper. In a single layer, place sheets of phyllo dough onto the parchment paper. Use as many sheets as you need to make sure that the pan’s whole surface is covered. It is okay if some filo is overhanging on the sides.
• Place another layer of phyllo on top of the first, again making sure that the bottom of the pan is covered. Pour 3-4 tablespoons of the milk mixture on the top layer of dough and brush it over the filo sheets, making sure that it is evenly spread.
• Stack another two layers of phyllo dough on top of the first two. Again, brush the milk mixture over the top phyllo sheet. Then, cover the top sheet with one more layer of phyllo dough—not two. Do not brush the top sheet with the milk mixture again.
• Spread the now-cooled spinach and crumbled feta cheese evenly over the top layer of phyllo sheets.
• Place another two layers of phyllo sheets over the filling, covering it completely. Brush another 3-4 teaspoons of the milk mixture over the topmost sheet. Then, place two final layers of phyllo dough on top of the washed layer, and brush the top with the milk mixture. You should have 9 layers of dough in total.
• If there are sheets overhanging on the side, fold them in towards the pastry’s center and make sure that they are brushed with the milk mixture. At this point, the borek should look nicely moist and tightly packed.
• Using a sharp knife, pre-slice borek into 12 equal pieces (please refer to the video for a visual).
• Mix egg yolks in a bowl.
• Brush each slice with egg yolk and sprinkle with sesame seeds and nigella seeds if using.
• Bake in the oven for 30-35 minutes or until it turns golden brown.
• Let it cool for a few minutes, slice, and serve while it is still warm.

Video

Notes

• Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.
• If you have time, I recommend letting your borek rest before baking it. Simply cover the baking sheet with plastic wrap and place it in the fridge. Let the pastry rest for a few hours or up to overnight. Then, bake as usual.
• Depending on the size of the sheet pan you are using, you may not need to use the whole package of phyllo dough. 
• Strain your veggie mixture: If your sauteed veggie mixture has any liquid, I suggest straining it in a colander before using it as a filling. Too much liquid will turn your pastry soggy.
• Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.

Nutrition

Calories: 174kcal | Carbohydrates: 6g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 503mg | Potassium: 481mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6851IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 3mg

This recipe was originally published in November 2013. It has been updated in June 2022 with new text, photos, and a how-to video with very minor edits (mostly for clarification) to the originally published recipe.

The post Spinach and Feta Cheese Börek appeared first on Foolproof Living.

Why Should You Try This Recipe?

Perfect for busy mornings, this air fryer turkey bacon recipe will soon become a favorite to serve along with your favorite breakfast, sandwich, and snack recipes.

• Ready in just 10 minutes, this method is quick and easy with minimal prep time. Plus, the end result is deliciously crispy turkey bacon that everyone will love.
• Less mess and easy cleanup thanks to the convenience of air fryer technology.
• It’s a hands-off recipe with a simple cooking process. Just pop the bacon in the hot air fryer basket and wait for it to crisp up!
• It is a healthier choice and a great alternative to traditional bacon fried in a pan.
• It works perfectly in recipes like omelets, skillets, and quick breakfast sandwiches, or as a side with pancakes or French toast. And it’s not just for breakfast: try using it in soups and salads for lunch or dinner.

Ingredients Notes

For this recipe, you’ll need a 12-oz package of turkey bacon. 

I prefer uncured turkey bacon because the cured options use harsh chemical preservatives, such as sodium nitrates. If you are in need of suggestions for the best turkey bacon options in US grocery stores, I recommend checking out Trader Joe’s, Wellshire, and Applegate turkey bacon brands.

With that being said, I think you can find the best brand of turkey bacon by buying a few different ones from your local grocery store and trying them out. 

How to Make

Below is my step by step instructions on how to make turkey bacon in air fryer:

1. Preheat your air fryer to 360 degrees F (182 C)
2. Place the slices of turkey bacon in the preheated air fryer basket, making sure they do not overlap. If they don’t fit in a single layer, it is best to cook them in multiple batches.
3. Cook for 5 minutes, flip each one of the turkey bacon strips one by one and cook for another 5 minutes. Please note that cook time might change slightly based on the air fryer you are using. The best way to gauge doneness is by checking it after the cooking time is complete and adjusting the timing as necessary.
4. Serve immediately.

Expert Tips

• Do not overcrowd the air fryer basket. If the pieces overlap or stack, the bacon won’t cook evenly. If necessary, cook any extra bacon in a second batch.
• Make turkey bacon fresh. While this dish keeps for up to 3 days in the fridge, it tastes best straight out of the air fryer. 
• If the bacon isn’t crispy enough after the 10 minute mark, continue to cook in 1-minute increments until it reaches your desired texture. In my recipe tests, 10 minutes was the perfect cooking time, but different air fryers cook differently so make sure the texture of the final product fits your personal preference.

Other Air Fryer Recipes You’ll Enjoy

• Air Fryer Asparagus
• Green Bean Fries
• Air Fried Green Beans

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Turkey Bacon in Air Fryer Recipe

Cooking Turkey Bacon in the air fryer is easy and quick. The best part is that it delivers the crispiest turkey bacon without any of the mess.

Course Breakfast

Cuisine American

Diet Gluten Free

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 slices

Calories 126kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 1 package Turkey Bacon (12 ounces)

Instructions

• Preheat air fryer to 360 degrees F.
• Place as many slices of bacon as possible in the air fryer basket making sure that they are not overlapping. If you need to air fry more bacon you may have to do it in several batches.
• Cook for 5 minutes and then flip the turkey bacon and cook for another 5 minutes.
• Carefully remove the cooked turkey bacon from the air fryer and serve while it is still hot.

Notes

• Storage: I find that turkey bacon is best right after it is out of the air fryer and while it is still hot. However, you can store the leftovers in the fridge in an air tight container for up to 3 days.
• Check on doneness: Cook time might slightly vary based on the air fryer you are using. 

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 754mg | Potassium: 130mg | Calcium: 3mg | Iron: 1mg

The post Turkey Bacon in Air Fryer appeared first on Foolproof Living.

Before roasting shiitake mushrooms it is important to clean them properly. If you are new to it, be sure to check out my beginner-friendly post for more information on How To Clean Shiitake Mushrooms.

Ingredients

To make this baked shiitake mushrooms recipe, you will need fresh shiitake mushrooms, olive oil, kosher salt, and freshly ground black pepper. 

Variations and Substitutions

• Oil: You can use any vegetable oil you like. I usually prefer the neutral flavor of extra virgin olive oil. Still, avocado oil, sesame oil, coconut oil, and even melted butter would also work. 
• Flavor with garlic: Mince a clove of fresh garlic, and voila: The perfect seasoning for a garlicky roasted shiitake mushrooms dish that’s as flavorful as it is effortless.
• Additional seasonings and spices: This shiitake mushrooms recipe may be basic, but you can easily jazz it up with numerous spices and seasonings. My favorite way to add flavor to my roast mushrooms is to sprinkle them with garlic powder, ground cumin, red pepper flakes, and/or Italian seasoning.
• White wine vinegar: Some people also drizzle their shiitakes with a tablespoon of white wine vinegar before roasting them to brighten up their earthy flavor. 
• Garnishes: Finish off your baked masterpiece with chopped fresh herbs like parsley, thyme, rosemary, or lemon zest to give your mushrooms a fresh twist.
• A squeeze of lemon juice: If I’m planning to use these baked shiitake mushrooms in a salad, I love drizzling them with some freshly squeezed lemon or lime juice. These coated mushrooms pair well with salad greens such as spring mix and butter lettuce.

Instructions on How to Make

The steps to roasting shiitake mushrooms could not be easier. Simply:

1. Heat oven & prepare a sheet pan: Preheat the oven to 400 degrees F. Line a roasting pan with parchment paper or aluminum foil and set it aside.

2. Start by cleaning shiitake mushrooms: Place mushrooms in a colander and rinse under cold water. Transfer onto a clean kitchen towel and pat dry with paper towels to dry them as much as you can. Alternatively, you can use a damp cloth to clean mushrooms one by one. 
   Remove the stems and save them to use in mushroom stock for later.

3. Add the flavorings: Place the now-cleaned shiitake mushroom caps in a large bowl. Drizzle them with olive oil and season with salt and pepper. Toss mushrooms using clean hands, ensuring that you evenly coat each mushroom with the flavorings.

4. Arrange on the sheet pan: Place mushroom caps onto the prepared rimmed baking sheet and arrange them on in a single layer with the caps facing down (or gill side up).
5. Bake & turn: Roast shiitake mushrooms in the oven for 10 minutes, remove them from the oven, and turn them over one by one using a pair of tongs. Bake for another 8-10 minutes until they turn golden brown. The larger mushrooms should be crisp on the edges, while the smaller ones should be crispy throughout.
6. Serve: Transfer onto a serving platter. If preferred, sprinkle with fresh herbs and more freshly ground black pepper. You can serve seasoned shiitake mushrooms warm, at room temperature, or even cold.

Love Mushrooms? Here are a few recipes you might like:

• Beef Stroganoff
• Chicken Fricassee
• Asparagus Tart with Mushrooms
• Vegan Mushroom Soup

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Roasted Shiitake Mushrooms Recipe

Roasted Shiitake Mushrooms are delicious when served by themselves as a snack. They can also be served as a side dish or an appetizer. Ready in less than 20 minutes, this easy recipe is healthy and quick to make.

Course Vegetarian Side Dish

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Calories 132kcal

Author Aysegul Sanford

Ingredients

• 1 lb shiitake mushrooms
• 3 tablespoons olive oil or avocado oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon Italian parsley chopped – optional

Instructions

• Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set it aside.
• Place shiitakes in a colander* and rinse under cold running water for 30-45 seconds while moving them around to help get rid of any dirt or debris. Transfer the mushroom caps onto a clean kitchen towel and pat dry with paper towels to dry them as much as you can.
• Transfer the shiitakes onto the prepared pan. Drizzle with olive oil and sprinkle with salt and pepper. Using your clean hands, toss to make sure that they are evenly coated with oil and seasoning. Arrange them on a single layer with the mushroom caps facing down.
• Roast in the preheated oven for 10 minutes, remove from the oven, turn them around, and bake for another 8-10 minutes or until the larger mushrooms are crisp on the edges and the smaller ones are crispy throughout.
• Taste for seasoning and add in if necessary. Transfer onto a serving plate and, if preferred, garnish with fresh herbs.

Notes

• Leftover roasted shiitake mushrooms can be stored in an airtight container for up to 3 days in the refrigerator. They’ll lose their crispness as they sit but still be delicious.
• If you have a salad spinner, it makes the cleaning process quicker. I included the instructions on how to use it in this How To Clean Shiitake Mushrooms post.

Nutrition

Calories: 132kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 302mg | Potassium: 352mg | Fiber: 3g | Sugar: 3g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

The post Roasted Shiitake Mushrooms appeared first on Foolproof Living.

For another air fryer green beans side dish recipe, check out these easy Air Fryer String Beans. And if you are in need of more creative green bean recipes, you might also like my Boiled Green Beans and Garlic Butter Green Beans recipe.

Ingredients

You will need a handful of ingredients for this simple recipe. Grab fresh green beans, all purpose flour, large eggs, panko bread crumbs, shredded parmesan cheese, and kosher salt and black pepper.

Green Beans vs Haricot Verts

The recipe below is made with regular supermarket green beans. If you can get your hands on French green beans aka Haricot verts, shorten the cooking time by half as they cook much faster.

How to Make This Recipe?

There are only a few steps for making green bean fries in air fryer. Simply:

1. Prep green beans for air frying: Place green beans in a colander and rinse under cold water. Line a kitchen towel (or a few sheets of paper towels) on a sheet pan and spread the beans to dry them as much as you can. Trim the ends. 
2. Air fry unbreaded green beans: While you can skip this step, during my recipe testing I found out that airfrying green beans for a few minutes before breading yielded fully cooked green bean fries. To do so, preheat your air fryer to 370 F degrees. Place green beans into the air fryer basket making sure that they are in a single layer and air fry them for 2 minutes. Transfer them onto a paper towel-lined sheet pan. If you’re using French green beans (haricot verts), this step is not necessary as they cook faster than normal string beans.

3. Breading: Set up the breading station with three plates. Place all-purpose flour in the first plate and whisked eggs in the second. Mix the panko breadcrumbs, parmesan cheese, and garlic powder in the third plate. To bread, dip each green bean first into the flour, then the egg mixture, and finally into the panko mixture.Collect them on a baking sheet on the side.

4. Air fry breaded green beans: Air fry the breaded green beans, this time at 390 F for 5 minutes. Be sure to turn them halfway through cooking.
5. Serve: Let the green beans cool for a few minutes. Season with salt and pepper to taste, and serve with your favorite dipping sauce.

How to Store

• Storage: It’s worth noting that green bean fries are best served fresh. If necessary, you can store them in an airtight container, but they will lose some of the crispy texture.
• Freezing: I would not recommend freezing the leftover air fried green bean fries.

How to Serve

• Pair it with your favorite dipping sauce: Serve these parmesan crusted green beans by themselves or with your favorite dipping sauce: sriracha mayo, blue cheese dip, or your favorite ranch dressing are all great options.
• Easy Side Dish: In addition to being the perfect snack, these air fried green bean fries make a great side dish to serve with meat, chicken, seafood and vegetarian dinner recipes.

Other Air Fryer Vegetable Recipes You Might Like:

• Air Fryer Asparagus
• String Beans in Air Fryer
• Beets in Air Fryer
• Air Fried Kale Chips

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Air Fryer Green Bean Fries Recipe

With an addictively crispy topping, these Air Fryer Green Bean fries are the perfect snack or side dish. They are easy to make and require no additional use of oil.

Course Snack

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 7 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings

Calories 215kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 1 pound fresh green beans rinsed, dried and trimmed
• ¼ cup all-purpose flour
• 2 large eggs whisked
• 1 cup panko bread crumbs
• ½ cup shredded parmesan cheese
• 1 tablespoon garlic powder
• Salt and pepper to taste optional

Instructions

• Preheat air fryer to 370 degrees.
• Add in the fresh green beans into the air fryer making sure that they are not overlapping. You may have to do this in two batches. Air fry for 2 minutes. Remove from air fryer onto a paper towel lined sheet pan. Let them cool for a few minutes.*
• Meanwhile, set up the breading station by arranging three plates.
• Place all purpose flour on the first plate. Place whisked eggs into the second plate. Finally, mix together panko bread crumbs, parmesan cheese, and garlic powder in the third one.
• Preheat the air fryer to 390 degrees.
• To bread the green beans, dip each green bean into the first plate with the all-purpose flour, then into the eggs, and finally into the panko breadcrumbs mixture.
• Carefully transfer them into the air fryer basket. Air fry for 5 minutes making sure to turn them halfway through.
• Remove them from the air fryer and allow them to cool for a few minutes. If preferred, season them with salt and pepper to taste before serving.

Notes

• I know having to air fry them before breading is an extra step but during my recipe testing I found out that if you skip this step, they don’t fully cook. The breading turns golden brown but the green beans are still raw. You can skip this step if you have blanched green beans on hand.
• Storage: It’s worth noting that green bean fries are best served fresh. If necessary, you can store them in an airtight container, but they will lose some of the crispy texture.
• Freezing: I would not recommend freezing these. They are best when made fresh.
• For a low carb/keto version, omit using all-purpose flour and use blanched almond flour in place of panko bread crumbs. You can also skip the step where you air fry them before breading them. To do so:
  1. Set up the breading station this time with only two shallow bowls. Whisk the eggs and place them in the first bowl. Then mix together almond flour, parmesan cheese, and garlic powder in the second bowl. 
  2. Bread green beans: Dip green beans in eggs, and then into the almond flour mixture making sure to coat them on all sides. Collect the breaded green beans on a plate.
  3. Air fry breaded green beans: Place them in a single layer in the air fryer basket and air fry them at 390 F for 9-10 minutes making sure to turn them halfway through cooking.
  4. Serve: Let the green beans cool for a few minutes. Season with salt and pepper to taste right before serving.

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 340mg | Potassium: 347mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1009IU | Vitamin C: 14mg | Calcium: 223mg | Iron: 3mg

The post Air Fryer Green Bean Fries appeared first on Foolproof Living.

Ingredients For Air Fryer Green Beans

Just a few ingredients go into this easy recipe for air fryer green beans:

• Fresh green beans or string beans
• Olive Oil
• A little salt
• Some black pepper

How to Make this Recipe

1. Preheat your air fryer to 375 degrees F (190°C)
2. Wash and dry green beans: Place the green beans in a colander and wash them under cold running water.  Place them on a sheet pan lined with a kitchen towel or paper towels and dry them as much as you can.
3. Trim green beans: Trim the ends to remove their tough, stringy tails. A great way to cut the beans is to line 5-7 of them up at a time on a cutting board and remove the stem end with a single cut. Based on your personal preference, you can cut them in half or leave them whole.
4. Dry them off: Gently dry them on a sheet pan lined with parchment paper. Transfer them into a large bowl.

5. Add seasoning: Drizzle with olive oil and sprinkle with salt and pepper. Gently toss to make sure all of the string beans are coated with oil and seasoning.
6. Air fry green beans: Transfer to the air fryer basket, ensuring that they are arranged in a single layer. If not, you may have to cook them in batches. Cook them until crisp-tender, 7-9 minutes, tossing halfway through cooking. For even more crispy green beans, you can extend the air frying time by 1-2 minutes.
7. Serve: When done, carefully remove them from the air fryer and serve immediately.

How to Store Leftovers

• Storage: Store your green beans in an airtight container in the fridge for up to a week. Reheat in the air fryer or oven, or just eat them straight away—they make a delicious snack right out of the fridge.
• Freezing: Freeze your green beans in a Ziploc bag or other container for up to 2 months.
• Thawing: Reheat your frozen green beans in the air fryer or oven at 375°F for 7-8 minutes.

Expert Tips

Here are a few helpful tips to get the most delicious and perfectly cooked air-fried string beans:

• Make sure the green beans are dry: For best results, dry your green beans thoroughly with paper towels before air frying for the perfect crispy texture.
• Single layer: Don’t overcrowd the green beans when you put them into the air fryer basket. Instead, spread them out into a single layer before air frying so each green bean will be perfectly cooked. It is best to do several batches for the crispiest and perfectly air-fried beans.
• Toss halfway through: To ensure the green beans fry evenly, toss them halfway through cooking.
• The timing might change: depending on the brand of air fryer you use, the cooking time might vary slightly. I used the Instant Pot Air Fryer, but if you used Nuwave, Actifry, or another brand, you might need to adjust the timing.

Other Air Fryer Vegetables You Might Also Like:

• Air Fryer Asparagus
• Air Fryer Green Bean Fries
• Mexican Street Corn in Air Fryer
• Air Fried Corn on the Cob

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Air Fryer Green Beans Recipe

Air Fryer Green Beans is a quick, easy, and healthy side dish to serve with weeknight dinner or as a holiday side dish. It can be made fresh or frozen making it ideal all year round.

Course Side Dish

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 4 servings

Calories 66kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 1 lb. fresh green beans
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Preheat your air fryer to 375 degrees F.
• Place green beans in a colander and wash them under cold running water. Trim the ends to remove their tough, stringy tails before cooking. A great way to cut the beans is to line 5-7 of them up at a time on a cutting board and remove the stem end with a single cut. At this point, you can cut them in half or leave them as a whole.
• Gently dry them on a sheet pan lined with parchment paper. Transfer them into a large bowl.
• Drizzle with olive oil and sprinkle with salt and pepper. Gently toss to make sure all of the string beans are coated with oil and seasoning.
• Transfer to the air fryer basket ensuring that they are arranged on a single layer. If not, you may have to cook them in batches. Cook them until crisp-tender 7-9 minutes, tossing halfway through cooking.
• When done, carefully remove them from the air fryer and serve immediately while still warm.

Notes

• Seasoning ideas: Change it up by seasoning your green beans with chili powder, garlic powder, red pepper flakes, or your favorite spices for an extra kick, or sprinkle some Parmesan cheese right before serving.
• Green Beans vs. Haricot Verts: Haricot verts, also known as French green beans, are thinner and longer than standard green beans because they are harvested earlier in the season. If you’re using haricot verts, halve the cooking time: for air fryer haricot verts, that means cooking them for 3-5 minutes rather than 7-9.
• If using frozen green beans: Cook frozen green beans for up to 11-12 minutes at 375°F. No need to thaw them beforehand.

Nutrition

Calories: 66kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 298mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 783IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 1mg

The post Air Fryer Green Beans appeared first on Foolproof Living.

Why Make This Recipe?

This fast, easy guacamole recipe comes together in a cinch. With simple preparation, a few minimal ingredients, and a creamy, snackable taste, it’s the perfect dish for avocado lovers, large crowds, and even kids.

• This basic recipe only takes 4 ingredients and 5 minutes to make, making it the ultimate beginner-level recipe.
• Gluten-free, low-carb, and vegan, this healthy recipe tastes as good as it is good for you. This avocado-based dish packs a ton of essential nutrients, such as vitamin B6, healthy fats, and potassium.
• This mild guacamole recipe is kid-friendly since it doesn’t have any spicy jalapeño or large chunks of onion. However, it’s easy to jazz up with other zesty, fresh, and spicy ingredients. More on that below.
• You can easily make this 4-ingredient guacamole recipe for a crowd by multiplying the recipe. Doubling—or even tripling—this recipe is easy to feed a large group.

Ingredients

As the name suggests, you will only need 4 ingredients for this easy guac recipe. So, gather Hass avocado, garlic, kosher salt, and fresh lime juice.

Since the main ingredient in guacamole is avocado, it’s important to select the best kind. In my opinion, the best avocados for guacamole are Hass avocados because of their creamy flesh, rich taste, and protective skin.

Substitutions and Optional Add-Ins

Whether you make this recipe a game-day snack or a condiment for your favorite Mexican meal, there are countless ways to make it yours. Adding flavor is a snap with these main ingredients.

Substitutions:

• Garlic powder: Garlic powder is an easy, pantry-ready substitute for fresh garlic in this guacamole recipe. 
• Lemon juice: Don’t like the taste of limes? Lemon juice will give your guac the same vibrancy without any unwanted bitter taste. You can even omit the extra juice for an easy 3 ingredient guacamole recipe.

Optional add-ins:

The beauty of this healthy guacamole recipe is that you can make it even more delicious with one or more of these optional add-ins. Simply chop them up and add them in as you are making your guacamole.

• Red onion: Red onion is just the ingredient you need for guacamole that packs a punch. Pungent and crisp, this add-in will take your guac to the next level. And if you want to take it up a notch, try adding a tablespoon of my Mexican Pickled Onions.
• Fresh tomato or fresh cherry tomato salsa (pico de gallo): These additional ingredients will give your guacamole brilliant color, juicy texture, and a garden-fresh taste that’s out of this world.
• Jarred salsa: Could you eat salsa by the spoonful? Adding a little of this tasty condiment will give your guacamole a layer of savory, piquant flavor.
• Cilantro: Fresh and earthy, this herb will bring out all the green flavors of your homemade guacamole. One of the best ways to enliven your guac recipes is to sprinkle a handful of fresh cilantro on top of the guacamole.
• Jalapeño: If you love spicy foods, then jalapeno is the ingredient you’ve been looking for. This bright pepper will make every bite of your guac explode in your mouth.
• Ground cumin: Want to add some depth to your four-ingredient guacamole? This rich spice will give any dish a rich, warm, and earthy layer.

How To Make This Recipe?

Ready in five minutes, this easy four-ingredient guacamole recipe is a lifesaver for anyone looking for a quick, delicious fix. Whip up this dish in no time and without the messy clean-up.

1. Prepare the avocados: Peel, pit, and cube your ripe Hass avocado, and put the cubes in a medium bowl. Then, use a potato masher or a fork to mash the cubes until smooth.
2. Add the rest of the ingredients: Add the garlic, salt, and lime juice to the avocado puree. Stir the mixture until it’s thoroughly combined. You can make it super smooth or leave it chunky depending on your preference. Taste for seasoning and add in more if preferred.

How to Make Ahead, Store, and Freeze

With a working fridge and an airtight container, there’s no reason to let a bite of this basic guacamole go to waste. Meal prep and leftover storage will be a breeze with these handy tips.

• Make-Ahead and Storage: You can make your four ingredient guac up to one day in advance. Evenly spread the guacamole in an airtight container and cover its surface with a thin yet visible layer of water, lemon juice, or lime juice. Then, cover the container with a layer of plastic wrap, pressing the plastic flush against the surface of the guacamole. Once all air bubbles have been removed and the container is sealed, store the guacamole in the fridge. When ready to eat, remove the liquid and enjoy!
• Freezing: Unlike guacamole recipes with water-filled ingredients, like tomatoes, onions, and jalapenos, this simple recipe freezes wonderfully. Just store it in an airtight container, such as a Ziploc bag, and remove as much air as possible. Your leftover guacamole will stay fresh for up to three months.

How to Use?

It doesn’t matter whether you make this simple guacamole recipe for nachos, serve it with chili, or eat it by the spoonful. This tasty recipe is guaranteed to stun no matter how you serve it.

• By itself: Serve this delicious dip with tortilla chips or raw veggies for a healthy snack you can make in minutes. Take the stress out of party menus and afternoon pick-me-ups when you have this simple recipe at your fingertips.
• With nachos: Warm, cheesy, and bursting with savory flavor, this Mexican classic is the perfect pair with guacamole. Dollop your 5-minute dip atop my layered Chicken Nachos and prepare yourself for a heap of compliments to the chef!
• With tacos: Guacamole, and tacos? Sounds like a match made in heaven! This mild topping amplifies every bite of savory, rich, and spicy tacos. Try it alongside my Flank Steak Tacos or Brisket Tacos for a meaty meal that will fill you in minutes. Or, serve this good guac with Black Bean Quinoa Tacos for a gluten-free dish vegetarians will adore.
• With quesadillas: Take your ooey-gooey quesadilla to the next level by serving it alongside a bowl of fresh, flavorful guacamole. Serve this condiment alongside my rich, buttery Spinach Quesadillas or Chicken Quesadilla Cake, and your tastebuds will thank you.
• To top off chili or burrito bowls: Want to add a rich, creamy taste to your favorite Mexican bowl? Spoon some guacamole on a bowl of hot, smoky chili—like my White Chicken Chili or Vegetarian Chili—or atop homemade Vegan Burrito Bowls to bring out every layer of flavor.
• Make Avocado Toast or a Burger: If you have any leftovers, simply spread it on a piece of toast the next day and top it off with a fried egg for a delicious and healthy breakfast. Or use it to layer an Avocado Bacon Burger during the BBQ season.
• With Margaritas: What is better than a bowl of guacamole served with margaritas? Try my Pineapple Margaritas or Blueberry Margaritas to treat yourself with some Mexican deliciousness.

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4 Ingredient Guacamole Recipe

This easy 4-ingredient guacamole recipe is made by mixing together ripe avocados, garlic, lime and salt. It is not only the best but also the easiest appetizer you can make in 5 minutes for your next Mexican fiesta.

Course Appetizer

Cuisine Mexican Cuisine

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 326kcal

Author Aysegul Sanford

Ingredients

• 2 cloves garlic minced
• 2 tablespoons lime juice
• ½ teaspoon kosher salt
• 4 large ripe Hass avocados

Instructions

• Mix together garlic, lime juice, and salt in a large bowl.
• Cut the avocados in half and carefully remove the pit. Scoop out the avocados and place them into the bowl.
• Using a potato masher or the back of a fork mash the avocados until it reaches to your desired level of chunkiness.
• Taste for seasoning and add in if necessary.

Video

Notes

• Salt: I used Kosher salt but you can also use table salt or sea salt.
• Make-Ahead and Storage: You can make this recipe one day in advance. Evenly spread the guacamole in an airtight container and cover its surface with a thin yet visible layer of water, lemon juice, or lime juice. Then, cover the container with a layer of plastic wrap, pressing the plastic flush against the surface of the guacamole. Once all air bubbles have been removed and the container is sealed, store the guacamole in the fridge. When ready to eat, remove the liquid and enjoy!
• Freezing: Unlike guacamole recipes with water-filled ingredients, like tomatoes, onions, and jalapeños, this simple recipe freezes wonderfully. Just store it in an airtight container, such as a Ziploc bag, and remove as much air as possible. Your leftover guacamole will stay fresh for up to three months.

Nutrition

Calories: 326kcal | Carbohydrates: 18g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 305mg | Potassium: 990mg | Fiber: 14g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 1mg

The post 4 Ingredient Guacamole Recipe appeared first on Foolproof Living.

If you have the classic Christmas song of Nat King Cole in your mind as you read these words, you are not alone. For us, it is a family tradition and a favorite pastime to roast chestnuts on an open fire during the holidays. I think between the delicious smell of roasting chestnuts, the sound of the crackling fire, and the time of year, there is something so magical about it.

During the colder months, as soon as chestnuts hit the stores, I buy some. If I am short on time, I roast them in the oven or if I am planning to use them in recipes, I boil them in water. But, if I want to have fun with my family and friends, we roast them on an open fire, grill, or fireplace, especially during the holiday season.

If you are new to cooking chestnuts, be sure to check out my recipes on Oven Roasted Chestnuts and Boiled Chestnuts as well.

How To Prepare Them For Roasting?

1. Score an X: This is a crucial step and should not be skipped. To do so, place the flat side of the chestnut down on a cutting board. Secure it in between your index finger and thumb. Score the round side of the chestnut horizontally creating a ½ to 1-inch cut (depending on its size), making sure to cut through the skin and the fuzzy inner skin without going too deep into the chestnut meat. Turn it 90 degrees and cut another slit creating an X.
2. Soak: Similar to my oven roasted chestnuts method, I think soaking them for an hour or so helps with peeling after they are roasted. However, if you are short on time you can skip soaking and directly start roasting. When ready, drain and set them aside. No need to dry.

Step By Step Instructions:

Now that they are scored and soaked, it is time to light the fire and get roasting. To do so:

1. Light the fire: Prepare a charcoal grill or an open fire pit. When the briquettes are ready, distribute them evenly to create a flat bed that the cast iron skillet can rest on. If you have a grill grate, place it on top. Carefully place the cast iron skillet on the hot coals (or grate) and let it warm for 5-10 minutes.
2. Place chestnuts flat side down in the now-hot cast iron skillet in a single layer: Depending on the type of chestnuts, they should start opening up as soon as they hit the pan. Be patient as the chestnuts roast and wait for them to fully burst open. Make sure to watch closely, as chestnuts can burn easily.
3. It takes about 10-12 minutes for them to roast BUT: This is a big but because the time for cooking chestnuts on a fire depends on their age, size, and type. Some may take shorter while others may take longer. It is a good idea to (carefully) move them around during the roasting process.
4. Additionally, if you are using a chestnut roasting pan, the roasting time might be shorter. Follow the tips below to check on doneness to prevent burning.

How To Tell If My Chestnuts Are Fully Cooked?

To check doneness, you can do two things: 

1. Make sure they burst open, ideally showing the yellow flesh.
2. Test one (being careful to not burn your fingers) by peeling the outer shell. If it is soft and buttery with a nice chewy bite, you are good to go. If it is still hard, put it back in the skillet and continue to roast for a few extra minutes.

How To Peel?

This is the million-dollar question, isn’t it? Ideally, each chestnut will nicely open up and be super easy to peel. If that is the case, simply pull back on the scored X and peel away the papery outer skin and the inner fuzzy skin and enjoy right away. 

However, if they are not fully opened and peeling is hard, let them steam for a few minutes. To do so:

1. Steam: When they are fully roasted, carefully remove the cast iron skillet from the grill and transfer the roasted chestnuts onto a tea towel. Collect the edges of the towel in the middle and turn it into a small pouch. Let them steam in the “pouch” for 5-10 minutes. Brown paper bags can also be used instead of a kitchen towel.
2. Cool & Peel: Transfer the roasted chestnuts onto a platter (or onto a baking sheet) and remove the outer shell of the chestnuts while they are still hot by gently peeling on the scored “X”, removing the papery skin and exposing the yellow flesh inside.
   If you are unable to remove the inner skin by hand, use a small sharp knife to peel it, being careful not to pierce the yellow nut inside.
3. Discard the bad chestnuts that are spoiled inside.

Finally, be patient when peeling chestnuts. It is normal that some will break and some will be hard to peel. It is all a part of having a good time by the fire and enjoying the process.

FAQs

How to store roasted chestnuts?

After they are fully cooled, store chestnuts in an airtight container in the fridge for up to 4 days.

What is a chestnut roasting pan?

A chestnut pan is usually made of stainless steel. It has a number of holes in the bottom (similar to a grill basket) to allow for greater direct exposure over the fire. It also helps with even cooking.

How long does it take to roast chestnuts in an open fire?

The time of roasting depends on the size, age, and type of chestnuts. However, it usually takes about 10-12 minutes when roasted in an open fire in a cast-iron skillet.

You Might Also Like:

• Oven Roasted Chestnuts
• Boiled Chestnuts
• Spicy Candied Nuts
• Roasted Delicata Squash
• Roasted Kale Chips
• Fire Roasted Eggplants

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Chestnuts Roasting On An Open Fire Recipe

Learn how to roast chestnuts on an open fire and get all my tips on easy peeling. This is a perfect holiday activity to enjoy with family and friends.

Course Healthy Snacks

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Soaking time 1 hour hour

Total Time 1 hour hour 22 minutes minutes

Servings 4 servings

Calories 222kcal

Author Aysegul Sanford

Ingredients

• 1 lbs chestnuts*

Instructions

• Start by scoring chestnuts: Place the flat side of the chestnut down on a cutting board. The rounded side, (aka the belly side) should be facing up. Hold the chestnut firmly and cut horizontally across the rounded side using a sharp paring knife or a chestnut knife, if you have. Then turn the chestnut 90 degrees and make a second cut forming an X. As you are cutting, do your best not to score the inner skin. Continue with the rest of the chestnuts.
• Place scored chestnuts in a bowl, cover them with cold tap water and let them soak for an hour.
• Prepare the charcoal grill or open fire pit. When the briquettes are ready, distribute them evenly to create a flat bed that the cast iron skillet can rest on. If you have a grill grate, place it on top. Carefully place the cast iron skillet on the hot coals (or grate) and let it warm for 5-10 minutes.
• Add scored chestnuts to the cast iron skillet in a single later. If they don’t fit in one layer, you may have to do this in two batches.
• Depending on the type of chestnuts you are using, they should open up as soon as they hit the pan.
• Let them cook, stirring occasionally, for about 10-12 minutes*. There might be some smoke coming out and that is normal. You will know that they are cooked once the outer skin is fully opened up exposing the inner yellow nut. However, the best way to check doneness is to peel one and give it a taste. If it is soft and creamy it should be done.
• If it is not fully roasted at the end 10-12 minutes, you can put a lid on it for a few minutes to trap the air inside. However, I highly recommend keeping a close eye on it and checking every few minutes.
• When they are fully roasted and opened up nicely, let them cool for a few minutes and peel them right away.
• If they are difficult to peel then let them steam for a few minutes. To do so, carefully remove the cast iron skillet from the grill and transfer the roasted chestnuts onto a tea towel. Collect the edges of the towel in the middle and turn it into a small pouch. Let them steam in the “pouch” for 5-10 minutes. Alternatively, you can use a paper bag. Simply place the hot roasted chestnuts in it, roll the bag trapping the steam inside and let it rest for 5-10 minutes.
• Transfer the roasted chestnuts onto a platter and remove the outer shell of the chestnuts when they are still hot by gently pulling back on the scored “X”, peeling away the papery skin and exposing the yellow flesh inside. If you are unable to remove the fuzzy inner skin by hand, use a small sharp knife to peel it, being careful not to pierce the yellow nut inside. Discard the bad chestnuts that are spoiled inside.
• Enjoy roasted chestnuts on their own or use it with your favorite herbs or seasoning.

Notes

• I find that American and Italian chestnuts are better for roasting on an open fire. They are also easier compared to Chinese chestnuts. When shopping for chestnuts, do your best to pick ones that are similar in size for even roasting. 
• The cooking time might change based on the age, size, and type of chestnuts. During my recipe testing with various different type of chestnuts, I learned that 10-12 minutes of roasting delivered perfectly roasted chestnuts, but for foolproof results follow my tips on how to check doneness.
• How to roast chestnuts on a gas grill? If you are using a gas grill, preheat the grill at 450 degrees F. Follow the recipe as written by scoring and soaking chestnuts. Preheat the cast iron skillet as instructed as well. When cooking, you can put the lid on the gas grill but do not leave it unattended. Keep a very close eye on it and check it every 1-2 minutes.
• As I mentioned in the recipe, I used a cast iron skillet. If you are using a chestnut roasting pan, the roasting time might be shorter. Follow my tips to check on doneness to prevent burning.
• An important note on safety: It goes without saying, be careful around fire, especially if there are kids around. Cooking chestnuts on an open fire requires close supervision, so do not leave the site as they are roasting.
• Do not skip on scoring: While it is a pain to have to score every single chestnut if you skip doing so, you may end up with a scary explosion in your backyard. Unscored raw chestnuts might explode as they are roasting, so take the time to properly score each chestnut.
• Single layer is the way to go: Do not crowd the pan. Each chesnut should touch the surface of the pan as it roasts. If need be, use tongs to turn them to ensure even roasting.
• Can I do this on a fireplace? Yes, you can. However, I recommend investing in a chestnut roaster for fireplace roasting for safety and ease. Most roasters that are sold in the market can also be used for making popcorn so you can get a dual-use out of your investment.
• Storage: Leftover fire-roasted chestnuts can be stored in an airtight container for up to 4 days in the fridge.

Nutrition

Calories: 222kcal | Carbohydrates: 50g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 549mg | Vitamin A: 29IU | Vitamin C: 46mg | Calcium: 22mg | Iron: 1mg

The post Roasted Chestnuts On An Open Fire appeared first on Foolproof Living.

It is no secret that roasted chestnuts are synonymous with the holiday season. But for me, growing up in Turkey,  starting from early October all the way through late December, roasting chestnuts in the oven and peeling and snacking on them in front of the TV was a favorite pastime.

Today, we are going back to basics and discovering how to make roasted chestnuts in the oven using my mom’s method. I think this is the easiest way to cook chestnuts.

However, this post is a sequel to my two other favorite methods – Boiled Chestnuts and Roasting Chestnuts in An Open Fire. So, if you want to branch out and try different methods to cook your own chestnuts, be sure to check them out as well.

How To Prepare Chestnuts for Roasting

Preparing chestnuts for cooking takes a bit of advance planning but I promise it is worth it. Simply:

1. Rinse: Wash chestnuts under cold water to get rid of any debris. 

2. Score: Place the flat side of the chestnut down on a cutting board with the rounded side (aka the belly side) facing up. Hold the chestnut firmly and cut horizontally across the rounded side using a sharp paring knife or a chestnut knife, if you have one. Then turn the chestnut 90 degrees and make a second cut forming an “X”. As you are cutting, do your best not to score the inner skin. Continue with the rest of the chestnuts.

3. Soak: Transfer the now-cut chestnuts into a bowl. Cover with cold tap water and let them sit for an hour. Do not skip the soaking as it plays a crucial role in easy peeling later on.

How to roast?

1. Preheat the oven: My preferred temperature to roast chestnuts in the oven is 425 degrees F. So go ahead and preheat the oven. 

2. Roast chestnuts: Drain chestnuts and place them on a baking sheet pan in a single layer. Roast for 25-30 minutes keeping a close eye on them and turning a few times, if necessary. They should be fully roasted when the skins have pulled back/opened and the flesh inside has softened.

While I listed the roasting time as 25-30 minutes, I recommend that you keep an eye on the chestnuts after the 20-minute mark. In my experiments, some chestnuts were fully opened while the others were not, even after the full 30 minutes of roasting. So, it is a good idea to remove the ones that are fully opened and let the rest bake for a little longer, if necessary.

How To Peel Roasted Chestnuts?

1. Let them steam: Remove from the oven and place the now-roasted chestnuts in a clean kitchen towel or cloth. Collect the edges of the cloth in the middle and turn it into a small pouch. Let them steam in the “pouch” for 10-15 minutes.
   Alternatively, you can use a paper bag. Simply place the hot roasted chestnuts in it, roll the bag trapping the steam inside and let it steam for 15 minutes.
2. Gently crack: Being careful not to burn yourself, gently squeeze chestnuts using the kitchen cloth or the paper bag as a shield to help remove the skins. You should hear the crackling sound of the roasted skins as you do so. 

3. Peel: Transfer the roasted chestnuts onto a platter and remove the outer shell of the chestnuts when they are still hot by gently pulling back on the scored “X”, peeling away the papery skin and exposing the yellow flesh inside. If you are unable to remove the fuzzy inner skin by hand, use a small sharp knife to peel it, being careful not to pierce the yellow nut inside. Discard the bad chestnuts that are spoiled inside. 

How To Store?

What I love about roasted chestnuts is that you can easily bake a big batch, eat some right away, and store or freeze the rest for later. However, regardless of what you are planning to do with them, be sure to peel them while they are still warm as it will be very difficult to remove them from their shells after they are cooled to room temperature. 

• Store: Place roasted chestnuts in an airtight container and store in the fridge for up to 4 days.
• Freeze: Place peeled chestnuts in a freezer bag, get the air out as much as you can, tightly seal, and freeze for up to 3 months.
• Thaw: Remove from the freezer and defrost in the fridge overnight.

Seasoning Ideas:

While roasted chestnuts are perfect for snacking as they are, you can take them to the next level, especially during the holiday season. Here are a few ways to jazz up one pound of peeled chestnuts:

• My version of “Christmas Chestnuts”: Mix 4 tablespoons of melted butter with 1 tablespoons of sugar (or maple syrup) and ¼ teaspoon of ground cinnamon. Drizzle over the nuts or serve on the side for dipping. *This is my favorite way to serve on Christmas morning.*
• Apple pie spice flavored: Mix together 2 tablespoons of unsalted butter with 1 teaspoon apple pie spice and a pinch of ground nutmeg and drizzle over the baked chestnuts.
• Savory flavors: If you prefer more of a savory seasoning for roasted chestnuts, try mixing melted butter with your favorite herbs (such as chopped fresh rosemary or sage), sea salt, and black pepper.

Other Snacks Recipes You Might Also Like:

Before I share a few more snack recipes, please know that I also have a detailed article on How to Boil Chestnuts and Roasting Chestnuts on an Open Fire. If you want to learn other ways of cooking chestnuts be sure to check those out.

• Roasted Delicata Squash
• Hamara Recipe
• Carrot Hummus
• Check out all our snacks recipes for more inspiration

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How to Roast Chestnuts in Oven – Oven Roasted Chestnuts Recipe

Learn how to roast chestnuts in the oven and get my tips on peeling chestnuts. Once you learn my quick and easy method, roasting chesnuts in the oven will be a breeze.

Course Healthy Snacks

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 222kcal

Author Aysegul Sanford

Ingredients

• 1 lbs Chestnuts preferably Italian (or European) or chestnuts from Michigan
• Water

Instructions

• Place chestnuts in a colander and rinse under cold running water. Drain.
• Place the flat side of the chestnut down on a cutting board. The rounded side, (aka the belly side) should be facing up. Hold the chestnut firmly and cut horizontally across the rounded side using a sharp paring knife or a chestnut knife, if you have. Then turn the chestnut 90 degrees and make a second cut forming an X. As you are cutting, do your best not to score the inner skin. Continue with the rest of the chestnuts.
• Transfer the now-cut chestnuts into a bowl. Cover it with cold tap water and let them sit for an hour.
• Preheat it to 425 degrees. Drain chestnuts (no need to dry) and place them on a baking sheet pan in a single layer. Roast for 25-30 minutes*1 keeping a close eye on it and turning a few times if necessary. They should be fully roasted when the skins have pulled back/opened and the flesh inside has softened.
• Remove from the oven and place the now-roasted chestnuts in a kitchen cloth. Collect the edges of the cloth in the middle and turn it into a small pouch. Let them steam in the “pouch” for 10-15 minutes. Alternatively, you can use a paper bag. Simply place the hot roasted chestnuts in it, roll the bag trapping the steam inside and let it steam for 10-15 minutes.
• Being careful not to burn yourself, gently squeeze chestnuts using the kitchen cloth or the paper bag as a shield to help remove the skins. You should hear the crackling sound of the roasted skins as you do so.
• To peel, transfer the roasted chestnuts onto a platter and remove the outer shell of the chestnuts when they are still hot by gently pulling back on the scored “X”, peeling away the papery skin and exposing the yellow flesh inside. If you are unable to remove the fuzzy inner skin by hand, use a small sharp knife to peel it, being careful not to pierce the yellow nut inside.*2 Discard the bad chestnuts that are spoiled inside.
• Enjoy roasted chestnuts on their own or use it with your favorite herbs or seasoning.

Notes

• Roasting time *1: While I listed the roasting time as 25-30 minutes, I recommend that you keep an eye on the chestnuts after the 20-minute mark. In my experiments, some chestnuts were fully opened while the others were not, even after the full 30 minutes of roasting. So, it is a good idea to remove the ones that are fully opened and let the rest bake for a little longer, if necessary.
• A word on peeling *2: During the course of three weeks, in preparation for this post, I have tried several of the “easy” peeling methods I found in various websites and books. I learned one thing and it is that the ease of peeling depends on the type of chestnut you use. Yes, the method of cooking is important and you want to make sure they are fully cooked, but be aware that not every chestnut is created equal.
  During my recipe testing, I found that Chinese chestnuts were very hard to peel, especially when it came to the inner skin (the fuzzy part), whereas Italian chestnuts were easier. However, even with the Italian chestnuts, there were some that broke as I was peeling.
  It is also important to mention that the size and age of the chestnut play an important role when it comes to peeling. Based on all this, I think the rule of thumb when it comes to peeling is to be patient and keep a paring knife nearby if it gets hard to peel by hand.
• Store: Place roasted chestnuts in an airtight container and store in the fridge for up to 4 days.
• Freeze: Place peeled chestnuts in a freezer bag, get the air out as much as you can, tightly seal, and freeze for up to 3 months.
• Thaw: Remove from the freezer and defrost in the fridge overnight.

 

Nutrition

Calories: 222kcal | Carbohydrates: 50g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 549mg | Vitamin A: 29IU | Vitamin C: 46mg | Calcium: 22mg | Iron: 1mg