That fancy Fish Taco Sauce you love so much can be made right at home.
This fresh and flavorful sauce is made with sour cream, a bit of mayonnaise, herbs and seasonings and it’s perfect to drizzle over your fave fish tacos!
It’s fresh, flavorful, and easy to make.
This versatile, Baja-inspired recipe is perfect for fish tacos!
This dip can be mixed a couple of days ahead of time.
Ingredient for Fish Taco Sauce
The Base: Sour cream adds tang, while mayonnaise adds richness. You can substitute plain Greek yogurt for sour cream.
Lime: Lime zest and fresh lime juice add the best flavor. If buying bottled lime juice, I find organic like this one tastes much closer to fresh and is worth the extra money.
Herbs: I love cilantro and it’s perfect in this recipe. If you can’t eat cilantro, you can use parsley in this recipe, although it will change the flavor of the sauce.
Seasoning: Spices like cumin, garlic powder, and smoked paprika add flavor. For heat, you can stir in cayenne pepper or finely diced jalapeno.
Use it as a creamy dip for veggies or a dressing for slaw.
How to Store
Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again and refresh it with a little squeeze of lime juice.
It Tastes Great With…
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Fish Taco Sauce
Homemade Fish Taco Sauce is creamy, tangy, & a little bit spicy. No cook and ready in minutes to drizzle over tacos, fried chicken, or use as a dip for fries.
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Chill Time 30 minutesminutes
Total Time 45 minutesminutes
Prevent your screen from going dark
Zest ½ teaspoon zest from the lime. Juice 1 tablespoon of juice from the lime.
Combine all ingredients in a small bowl and whisk to combine. Refrigerate for at least 30 minutes before serving.
Drizzle over fish tacos (or any kind of tacos).
Serve as a dip or dressing with any kind of taco or seafood, or even as a dip for chips or veggies. Plain Greek yogurt can be used in place of sour cream. Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again.
This Broccoli Cheese Soup recipe can be made in about 20 minutes!
Rich, creamy, and oh-so-cheesy, this broccoli soup is a quick meal that is perfect for lunch or an easy weeknight dinner.
A Cozy 20 Minute Meal
Made without Velveeta, this soup is rich, creamy, and full of real cheddar flavor.
Move over Panera; this broccoli soup is as easy as it is delicious.
It needs few ingredients, this homemade soup is extra flavorful.
And it is so versatile – add in extra veggies left in the fridge, from zucchini to cauliflower.
This broccoli cheddar soup is ready in about 20 minutes, perfect for those busy weekday nights.
How to Make Broccoli Cheese Soup
Soften onions/carrots (as per the recipe below). Add broccoli and simmer.
Remove some of the veggies and blend the soup.
Stir in cream mixed with flour, and simmer for a couple of minutes. Stir in cheese and reserved vegetables and serve.
Ingredient for Broccoli Soup
Onion & Carrot – Onion and carrot add flavor to this soup.
Broccoli – Fresh or frozen broccoli florets can be used, no need to thaw frozen broccoli first.
Broth – A combination of half and half and broth are the perfect blend without being too heavy. I prefer the flavor of chicken broth however, you can replace it with vegetable stock if desired. Half and half can be replaced with heavy cream or evaporated milk if desired.
Seasoning – I add a little bit of thyme, garlic powder, salt & pepper.
Cheese – Sharp cheddar adds the best flavor to this recipe. Feel free to add in other shredded cheeses like gruyere.
Tips
When adding broccoli, use the broccoli stems as well.
If you have fresh garlic cloves, use 1 clove to replace the garlic powder.
Use a regular blender (be sure not to have the lid on tightly or it can explode from the steam) but an immersion blender works well too.
Just like when making cheese sauce, remove the add the cheeseonce the soup is removed from the heat. If cheese (or dairy) boils it can separate leaving a less than desirable texture. The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.
Leftovers?
Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly. This soup will keep in the fridge for up to 4 days. To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.
More Cozy Soups
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20 Minute Broccoli Cheese Soup
Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes, start to finish!
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
In a large saucepan or pot, cook butter, onion, and carrots over medium heat until onion softens (about 3 minutes). Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. Simmer until broccoli is tender, about 8 minutes.
Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.
If using the broccoli stem, peel or cut off the tough outer end. To make this soup vegetarian, replace chicken broth with vegetable broth.
A homemade baked mac and cheese recipe is one of my favorites of all time.
In this baked mac and cheese recipe, tender elbow macaroni is smothered in a rich homemade cheese sauce and baked under a crispy butter crumb topping until golden brown and bubbly.
A Favorite Main or Side Dish
Cheesy, creamy, and loaded with heaps of cheddar flavor, this baked mac and cheese is a crowd-pleaser!
A generous portion of a homemade cheese sauce makes it rich and delicious.
Serve it as a budget-friendly main dish or as a side next to Thanksgiving dinner.
Keep vegetarian or add leftover cooked chicken, ham, or bacon.
Ingredients for Baked Mac and Cheese
Pasta – This mac and cheese recipe is made with elbow macaroni; however, any small-ish shape will work. Elbows, shells, cavatappi, and rotelle are all great options.
Cheese Sauce – This version of mac and cheese is made with a roux of butter and flour. Using both milk and cream create a sauce that’s rich and creamy with just the right texture. Season it with a little bit of mustard powder, onion powder, and a pinch of garlic powder.
Cheese – Sharp Cheddar is my favorite choice for a classic mac and cheese recipe. If you’d like, add a little Gruyere (or Swiss) for a bolder flavor. Feel free to use your favorite cheeses like gouda, white cheddar cheese, Colby jack, or a blend. Be sure at least half of the cheese is a sharp or bold cheese for the best flavor.
Toppings – Baked mac and cheese is delicious with a breadcrumb topping. Change it up and replace the Panko topping with crushed Ritz crackers.
How to Bake Mac and Cheese
This mac and cheese recipe is the best ever, and it’s easy to prepare:
Boil pasta: Cook pasta al dente (firm), drain, and rinse under cold water. Set aside.
Make the sauce: Make a roux by cooking flour, seasonings, and butter. Whisk in milk, cream, and seasonings. Cook until thickened per the recipe below.
Stir in cheese: Remove from heat and add cheese; whisk until smooth. Stir in cooked elbows and spread in a casserole dish.
Bake: Add topping and bake until the top is browned and bubbly. Let it rest before serving.
For An Extra Creamy Mac and Cheese
Be sure not to overbake the casserole. Everything in the dish is already cooked, the purpose of heating it is to blend the flavors and to get a browned topping.
Once heated through, the macaroni is done!
Tips for Creamy Mac and Cheese
Cook pasta to a perfect al dente to avoid mushy noodles.
Shred your own cheese! Pre-shredded cheeses have additives that can keep them from clumping which also makes it so they don’t melt smoothly.
Remove sauce from the heat before adding cheese to keep it from separating or getting grainy.
Do not overbake (or the mac and cheese will be dry). Once the macaroni is bubbling and heated and the topping is browned, you know it is ready. Everything is cooked, the baking is to meld the flavors and brown the topping.
Mac and cheese can be prepared ahead of time and refrigerated for up to 2 days.
How to Prepare Mac and Cheese Ahead of Time
To make homemade mac and cheese ahead of time, prepare the recipe as directed without baking. Cover and chill for up to 48 hours.
If making ahead, I like to stir in additional warm milk part way through cooking to reach a creamy consistency as the pasta will soak up a little of the sauce. You can also add additional cheese if you’d like.
Remove the mac and cheese from the fridge at least 30 minutes (or up to 60 minutes) before baking. You may need to add extra baking time if it is cold from the fridge. Do not overbake.
How To Freeze
Line a baking dish with aluminum foil and add the macaroni and cheese. Freeze in the baking dish.
Once frozen, lift the foil out of the baking dish and wrap it tightly (this allows you to use the baking dish while the macaroni is frozen).
To bake: Put the foil-lined mac and cheese back into the same baking dish. Thaw in the refrigerator overnight. Once thawed, remove from the refrigerator at least 30 minutes before baking. Bake macaroni as directed above.
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 5 days and reheat in the oven, on the stovetop, or in the microwave.
Freeze leftover portions in an airtight container or a freezer bag for up to three months.
More Cheesy Baked Pasta
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Baked Mac and Cheese
Macaroni noodles are tossed in a creamy, cheesy sauce, topped with a buttery crumb mixture, and baked until hot and bubbly.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Preheat the oven to 400°F.
In a small bowl, combine Panko bread crumbs, butter, cheddar cheese, and parmesan cheese and mix well. Set aside.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.
Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.
Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.
Remove the sauce from the heat and add cheddar cheese and parmesan cheese. Whisk until melted and smooth.
Toss the sauce with the drained pasta and gently spoon it into a 9×13 casserole dish.
Sprinkle the crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.
Cheese: Use 3 ½ cups of cheddar cheese as directed in the recipe, or substitute ½ cup of the cheddar cheese for Gruyère if desired. Pre-shredded cheese is not recommended; does not melt as smoothly. Remove the sauce from the heat before adding in the cheese. Pasta: Cook the pasta just until al dente (firm), as it will cook more as it bakes. Baking: It’s very important that this is not overcooked or it won’t be creamy. Cook just until hot and the topping is browned. Cool for 10 minutes before serving. Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you’d prefer. Make Ahead: Mac and Cheese can be prepared 2 days ahead of time and refrigerated before serving, reserve the topping in a separate container. Remove the baking dish from the fridge 45 minutes before baking. Cover the baking dish with foil and bake covered for 20 minutes. Remove the foil and stir the macaroni and add up to ½ cup warm milk to make a creamy consistency. Top with the reserved topping and bake uncovered for an additional 10 to 12 minutes or until browned. Leftovers can be kept covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat.
This recipe for pumpkin bread pudding is a favorite for any fall occasion!
This bread pudding is warm and cozy with pumpkin and lots of warm fall spices all drizzled with a quick caramel sauce.
Cozy Pumpkin Bread Pudding
This fall favorite bread pudding is both delicious and easy to make.
It can be prepared ahead of time and served at room temperature or warmed before serving.
It’s a perfect bake-and-take dessert for any gathering
Ingredients for Pumpkin Bread Pudding
Bread – I love using raisin bread since it’s packed with warm spices and raisins however any type of bread will soak up this batter beautifully and you can add a handful of raisins or pecans.
Pumpkin – Got pumpkin? Use pumpkin puree over pumpkin pie filling for the best results. Use up your post-Halloween pumpkins and make your own puree (be sure to drain it well before adding to this recipe).
Cream Mixture – Eggs and cream or half-and-half create a creamy custard for this pumpkin bread pudding. A good dairy-free alternative is oat milk.
Caramel Sauce – Made with only 3 ingredients, caramel sauce lasts for weeks in the refrigerator and is super versatile on desserts or even mixed into smoothies!
Variations
Replace the vanilla extract with some bourbon or bourbon extract in Step 3.
Sprinkle in some white or dark chocolate chips, cut-up butterscotch pieces, or even some dried and chopped cranberries for an extra festive dish!
How to Make Pumpkin Bread Pudding
Prepare bread cubes (per recipe below).
Combine the remaining ingredients in a large bowl and stir in bread cubes.
Pour mixture into a casserole dish and bake until firm.
Allow the casserole to rest for about 10 minutes before serving it with caramel sauce.
How to Make Caramel Sauce
Cook brown sugar and butter in a sauce pot until boiling.
Whisk in heavy cream and allow to cool slightly so it thickens.
Keep leftover bread pudding in a covered container for up to 3-4 days in the refrigerator and enjoy it cold or reheat portions in the microwave. It can also be frozen in single portion sizes for up to 3 months.
Pumpkin Spice u0026 Everything Nice
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Pumpkin Bread Pudding with Caramel Sauce
This Pumpkin Bread Pudding is the perfect combination of warm bread, creamy caramel sauce, and pumpkin!
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Rest Time 15 minutesminutes
Total Time 1 hourhour15 minutesminutes
For the Bread Pudding
Set bread cubes out for a few hours or place in the oven for about 5-10 minutes while it is preheating to allow them to dry out slightly.
Preheat the oven to 350°F. Grease a 9×13 casserole dish.
In a large bowl, combine the light cream, pumpkin puree, pecans, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Gently stir in bread cubes and let rest for 15 minutes. Spread the mixture into the prepared baking dish.
Bake for 38 to 42 minutes or until set. Cool for at least 20 minutes.
For the Caramel sauce
While the bread pudding is baking, combine brown sugar and butter in a medium saucepan. Bring to a boil over medium heat while whisking and let boil for 1 minute.
Remove from heat and whisk in heavy cream. Allow to cool slightly.
Drizzle the caramel sauce over the baked bread pudding and serve warm.
Raisin bread can be replaced with brioche or another thick dense bread. Leftover pumpkin bread pudding can be stored in the fridge for up to 3-4 days. Store it in an airtight container to keep it fresh.
Course Dip, Dressing, Sauce
Cuisine American
