Tag: green onion

Cranberry Jalapeno Dip

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Holly Nilsson

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October 17, 2024
Seafood Salad
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This creamy seafood salad recipe is light, bright, and perfect for summer entertaining.

Shrimp, imitation crab, and crunchy celery are tossed in a creamy mayo dressing with Old Bay, lemon juice, and a few splashes of hot sauce.
It is light and refreshing. Perfect for summer entertaining.

The bite-sized pieces of shrimp in this recipe are tender and flavorful.

While the firm crab meat adds a little sweetness.

The zesty, creamy, and seasoned dressing accentuates the seafood and the crunch of the vegetables.

Sprinkled with a little dill makes this look so professional and appealing.
Ingredients for Seafood Salad

I use shrimp and imitation crab in this recipe, but you can use any combination of seafood you’d like.
- Shrimp: Use cooked medium shrimp that is peeled and chilled. If you have raw shrimp, cook just until pink and opaque, and then chill before using.
- Crab: I use imitation crab meat in this salad because it’s budget-friendly and easy to find. I cut it into bite-sized pieces.
- Celery: Celery adds a nice crunch and freshness to the dish.
- Green Onion: Finely diced green onion adds flavor without overpowering the seafood.
- Dressing: The base of this dressing is mayonnaise. Fresh lemon juice and fresh dill add a bright flavor, while Old Bay seasoning enhances the flavor of the seafood.
Variations
- Chopped hardboiled eggs add texture, crunch, and color to seafood salad.
- Green onion can be replaced with 1 tablespoon of finely minced red onion.
- Add other fresh herbs like parsley or cilantro.
- Additional veggies can be added—try red bell pepper, tomato, or diced cucumber.
How to Make Seafood Salad
1. Chop the shrimp and tear the imitation crabmeat into bite-sized pieces.
2. In a medium bowl, whisk the dressing ingredients (recipe below).
3. Gently toss in seafood, celery, and green onion until coated.
Serving Suggestions
- Serve this salad with crackers or crostini.
- It can be spooned onto a croissant and served as a seafood salad sandwich.
- Spoon it over a bed of greens.
For the best shrimp and crab salad, cut the ingredients bite-sized pieces so a little bit of everything gets on every forkful.

Make ahead so the salad stays extra cold, and stir thoroughly before serving.

Keep leftover seafood salad in a covered container in the refrigerator for up to 3 days.
More Seafood Favorites

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Seafood Salad

This seafood salad is packed with protein, and combines the meatiness of crab and shrimp and a zesty creamy dressing.

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 20 minutes

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Roughly chop the shrimp. Tear the crab into bite-size pieces.

In a medium bowl, combine mayonnaise, lemon juice, dill, Old Bay seasoning, and hot sauce.

Add the shrimp, crab, celery, and green onion. Toss to combine.

Season with salt and black pepper to taste. Garnish with additional dill if desired.

Serve with crackers, over lettuce, or serve sandwich style.
Leftovers will keep and airtight container in the refrigerator for 3 days.

Calories: 289 | Carbohydrates: 11g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 846mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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July 3, 2024
Green Goddess Dressing
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Dress up your salads with this bright and delicious salad dressing recipe.

Green Goddess dressing combines fresh herbs in a creamy, flavorful base for a perfect salad topper or dip.

What is Green Goddess Dressing?
- It’s a creamy, tangy salad dressing or dip typically made with fresh herbs and anchovies (for umami), which give it its signature color and bold flavors.
- Add it to a chef’s salad, drizzle over romaine salad, or fresh summer tomatoes.
- Get creative with herb blends, acids (vinegar, lemon, or lime juice), or substituting other briny alternatives to the anchovies, such as capers.
Ingredients for Green Goddess Dressing
- Herbs – Green Goddess dressing is packed with fresh herbs. In addition to parsley, try cilantro, dill, basil, tarragon, or mint.
- Anchovies – Anchovies are traditional in this dressing and add a salty and savory flavor. You can replace anchovy with capers if you’d prefer.
- Onions & Garlic – Use fresh garlic and green onions, or swap green onions for chives for a milder flavor. For a bolder flavor, use red onion.
- Vinegar – Use white vinegar to keep the color green. Lemon or lime juice can be substituted.
- Base – Full-fat mayonnaise is best as reduced fat tends to be a bit sweeter. Sour cream or Greek yogurt can be used interchangeably in this dressing.
Variations
- Experiment with different herb blends to create a different dressing or dip every time you make it.
How to Make Green Goddess Dressing

This flavorful dressing is a snap to make in minutes!
1. Place parsley, anchovies, olive oil, onions, garlic, and vinegar in a food processor and pulse until combined, (recipe below).
2. Add mayonnaise and sour cream and pulse a few times more, scraping the bowl if necessary.
3. Transfer to a jar and refrigerate for at least an hour before serving.
Ways to Use Green Goddess Dressing

Storing Green Goddess Dressing

Store green goddess dressing it in a jar in the refrigerator for up to 3 days.

Delicious Homemade Dressings

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Green Goddess Dressing

Homemade Green Goddess dressing is a herby fresh dressing – perfect for salads and dipping!

Prep Time 15 minutes

Cook Time 5 minutes

Chill Time 1 hour

Total Time 1 hour 20 minutes

Mason Jar with a tight-fitting lid

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In the bowl of a food processor, combine parsley, herbs, anchovy (or capers), green onion, garlic, vinegar, and olive oil. Pulse 3 to 4 times to chop.

Add mayonnaise, sour cream, and salt. Pulse a few more times to combine, scraping the sides as needed.

Transfer to a jar with a tight fitting lid and refrigerate at least 1 hour.

Taste and season with additional salt and pepper if desired.

Store in the fridge for up to 3 days.

Calories: 272 | Carbohydrates: 6g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 180mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 597IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Dressing, Sauce

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 20, 2024
Asparagus Salad
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Celebrate spring with this fresh, colorful, crispy asparagus salad recipe!

Asparagus stalks, peas, radishes, green onions, and toasted hazelnuts are tossed in a lemony vinaigrette and scooped onto butter lettuce leaves.

Asparagus Salad Ingredients
- Asparagus – Look for firm stalks with tips that are slightly purple or pink. Break off the woody ends or use a potato peeler.
- Greens – Butterleaf lettuce (AKA Bibb lettuce) is smooth and cup-shaped which makes for an elegant presentation. Replace it with any blend of mixed greens. Add additional chopped mint or other fresh herbs like parsley or basil.
- Vegetables – This salad has a colorful and crunchy balance of veggies. Add sliced avocados or fresh corn are good choices.
- Dressing – This fresh and tangy vinaigrette is made from simple ingredients likely already on hand.
- Hazelnuts – I love the addition of toasted hazelnuts. Slivered almonds, pine nuts, pistachios, or pepitas (pumpkin seeds) are great additions.
Toast nuts (or seeds) in a dry saute pan over medium-low heat until fragrant. This will enhance their flavor and make them extra crunchy!

How to Make Asparagus Salad

Asparagus salad is elegant, refreshing, and easy!
1. Prepare asparagus spears (recipe below).
2. Whisk the dressing ingredients together.
3. Toss the blanched asparagus spears, peas, radish, green onion, and dill with the dressing.
4. Spoon over lettuce and garnish with hazelnuts or feta cheese, if desired.
Variations

Add other veggies to this crisp fresh mixture. Try cucumber, cherry tomatoes, or red onion.

Storing Leftovers
- Make asparagus salad and the dressing up to two days ahead. Store them them separately in the refrigerator.
Asparagus Favorites

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Asparagus Salad

Asparagus Salad loaded with fresh colorful veggies in a zesty vinaigrette dressing.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

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Snap off the bottom of each asparagus spear and cut each spear on a bias in thirds.

Prepare a medium bowl of ice water.

In a medium skillet, bring ⅓ cup of water to a low boil over medium-high heat. Add the asparagus spears and cook uncovered for 3 to 5 minutes or just until tender crisp. Thinner spears may cook faster, while thicker spears may need extra time.

Drain the asparagus and transfer to the prepared ice bath to cool for 5 minutes. Drain well and pat dry.

In a large bowl, add the vinegar, lemon juice, mustard, honey, and garlic powder. While whisking, gradually drizzle in the olive oil until combined. Season with a pinch of salt and pepper.

Add the asparagus, peas, radish, green onion, and dill to the dressing and toss well to coat. Season with additional salt and pepper to taste.

Place the lettuce on a serving platter and gently spoon the asparagus mixture overtop. Drizzle with any remaining dressing.

Garnish with chopped hazelnuts.

Store asparagus salad in the fridge in a covered container for up to 1 day.

Calories: 277 | Carbohydrates: 15g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 33mg | Potassium: 577mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2841IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 4, 2024
Easy Frittata Recipe
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This oven frittata recipe is easy to make with fresh ingredients!

Eggs, bacon, a handful of veggies, and plenty of cheese make a hearty breakfast, lunch, or dinner!

What is a Frittata?

A frittata is an egg dish that can be filled with any combination of meat, veggies, or cheese. It’s generally added to a hot skillet or cast iron pan on the stovetop and finished in the oven.
- With minimal prep and cleanup, this dish is easy to make and uses just one skillet.
- It’s budget-friendly! Clean out the fridge and use leftovers from potatoes or pasta to meat and veggies.
- This frittata recipe reheats well, so make it on the weekend and reheat it for breakfast throughout the week.
- Serve cold for a light lunch or warm alongside a salad and drinks for a delicious meal.
Both are made with the same basic ingredients. The difference between a frittata and a quiche is that a quiche usually has a crust and a higher ratio of dairy to eggs.

Frittata Ingredients

Frittatas are a great way to use up leftovers including potatoes or pasta.
- Eggs – I use fresh large eggs in this recipe. You can replace eggs with an egg substitute as well.
- Dairy – Mix it with full-fat dairy. You can replace the cream with sour cream or plain Greek yogurt.
- Meat – Besides eggs, other proteins like diced ham, bacon bits, Italian sausage, and salmon can be used in a frittata. For a lighter dish, use fewer yolks and more whites.
- Potatoes – I use frozen hashbrowns to keep it easy, but any variety of cooked potatoes or pasta can be used.
- Add-Ins – Any veggie goes! Try chopped spinach, cherry tomatoes, broccoli, or red bell pepper.
- Cheese – Cheddar cheese is my favorite but any cheese goes. Try feta cheese, brie, or pepper jack.
How to Make a Frittata
1. Soften the veggies in an oven-safe pan until tender.
2. Whisk eggs, cream, and seasonings in a bowl.
3. Add the bacon and green onion to the pan and pour the egg custard mixture overtop.
4. Top with cheese and bake (per recipe below) until the frittata is set. Broil a minute or two for a nice golden top.
Holly’s Top Tips
- Set eggs out about 20 minutes before whisking them – this helps them loosen up faster and incorporate more air, making for a fluffier frittata.
- Be sure the vegetables are cooked so they don’t release water into the frittata.
- Garnish the frittata with arugula or fresh herbs for serving.
- Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave.
Did you love this Easy Frittata Recipe? Be sure to leave a rating and a comment below!
5 from 59 votes↑ Click stars to rate now!
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Easy Frittata Recipe

This easy frittata recipe makes a tasty and balanced breakfast, brunch, or lunch with eggs, veggies, cheese, & bacon all in one skillet.

Prep Time 15 minutes

Cook Time 25 minutes

Cool Time 5 minutes

Total Time 45 minutes

Preheat the oven to 400°F.

In an 8-inch skillet or cast iron skillet, heat olive oil over medium heat. Add vegetables and cook until tender-crisp, about 3-4 minutes.

Stir in potatoes/hashbrowns and cook an additional 5 minutes. Sprinkle bacon and green onion over top.

Meanwhile, in a medium bowl, whisk eggs, cream, dry mustard, salt, and pepper. Pour the egg mixture over the ingredients in the skillet and sprinkle with cheese and fresh herbs.

Transfer the skillet to the oven and bake 14-16 minutes or until eggs are set. Broil on high for 1-2 minutes.

Remove from the oven and cool 5 minutes before cutting. Serve warm.

Ensure vegetables and meats are pre-cooked.

If you have raw potatoes, finely dice them and pan fry over medium heat for 12-14 minutes or until tender before adding veggies.

Heavy cream, whole milk, or Greek yogurt can substituted for half and half.

Do not overcook. Check the pan at regular intervals. Remove from oven when it is just set, as it will continue to cook as it rests.

If the top is still not set enough for your liking, pop it under the broiler for a couple of minutes, but be sure not to overcook.

Leftover frittata reheats well and makes great sandwiches on toast!

Calories: 347 | Carbohydrates: 19g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 249mg | Sodium: 573mg | Potassium: 457mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2155IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Lunch, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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March 23, 2024
Pineapple Cheese Ball
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This pineapple cheese ball is the perfect addition to any party!

This sweet and savory cheese ball recipe has crushed pineapple, diced bell peppers, and green onions onions mixed with cream cheese.

Dip, smear, scoop, or spread the cheesy goodness all season long!

Sweet and Savory Pineapple Cheese Ball!
- Whip up this quick and easy pineapple cheeseball with easy-to-find ingredients and zero cooking!
- Make ahead! Mix, shape, and chill pineapple pecan cheese balls up to 2 weeks in advance so they’re ready for last-minute invitations or guests!
- Moldable! Shape cream cheese pineapple into balls, logs, or serve from a decorative dish with a butter knife for delicate chips and crackers.
Ingredients and Variations

Cream Cheese Base – Use a block of full-fat cream cheese for the best results. We like to keep the seasonings simple, but you can add your favorite fresh herbs or spices.

Additions – In addition to crushed pineapple, we add red bell peppers (you can use green bell pepper if you prefer).

Coating – This cheese ball is rolled in finely chopped pecans mixed with cheese and finely chopped herbs. Toast the nuts first for great flavor.

Variations – Add some bacon bits or ham. You can change out the cheese for any variety; pepper jack or cheddar cheese are favorites.

How to Make a Pineapple Cheese Ball
1. Combine cream cheese with everything except ½ the Monterey Jack, pecans, and parsley.
2. Form into a large ball, two smaller balls, or a log. Wrap in plastic wrap and chill for at least 2 hours.
3. Toast and crush pecans. Mix with remaining cheese and parsley.
4. Roll cheese ball in pecan topping, pressing gently. Serve immediately or chill.
PRO TIP: Freeze the drained pineapple juice into ice cubes for cocktails or iced tea.

Our Favorite Dippers
- Crackers like Ritz, triscuits, or wheat thins.
- Pretzel chips, pita chips, or veggie straws.
- Fresh vegetables like celery sticks, bell pepper wedges, and cucumber or zucchini rounds.
Storing Cheese Balls
- Keep leftover pineapple cheese balls covered in the refrigerator for up to 4 days.
- Cheese balls can wrapped and refrigerated for up to 5 days.
- Freeze for up to two months and thaw in the fridge overnight.
More Cheesy Appetizers

Did you make this pineapple cheese ball? Be sure to leave a rating and a comment below!
5 from 1 vote↑ Click stars to rate now!
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Pineapple Cheese Ball

Whip up this tasty pineapple cheese ball recipe and enjoy it with veggies, crackers, or crostini.

Prep Time 15 minutes

Cook Time 20 minutes

Chill Time 2 hours

Total Time 2 hours 35 minutes

Author Holly Nilsson

Combine cream cheese, pineapple, red pepper, green onion, hot sauce, Worcestershire sauce & 1 cup of Monterey Jack in a large bowl. Mix well.

Form cream cheese mixture into a ball. Wrap tightly with plastic wrap and refrigerate at least 2 hours.

Meanwhile, toast pecans and cool completely. Mix cooled pecans, remaining Monterey Jack and parsley in a shallow bowl.

Remove cheese from the fridge and roll in pecan mixture, pressing to adhere.

Serve with crackers, veggies, or your favorite dippers.

Leftover cheese balls can be stored tightly wrapped in the fridge for up to 4 days.

Calories: 169 | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 164mg | Potassium: 106mg | Fiber: 1g | Sugar: 4g | Vitamin A: 577IU | Vitamin C: 9mg | Calcium: 134mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 7, 2023