Tag: olive oil

Chimichurri Sauce
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Bright and bold chimichurri sauce adds dramatic deliciousness to so many dishes!

This one-and-done tangy sauce is made with fresh parsley, oregano, garlic, oil, and vinegar, and will be a hit on any table!

What is Chimichurri Sauce?

Chimichurri sauce is a sauce from Argentina dating back to the 19th century. The combination of fresh herbs, oil, and vinegar tenderized and seasoned any variety of meats while the gauchos (AKA cowboys) were on the range for days at a time.

Today, it’s a popular condiment as its bright and tangy flavor complements salads, vegetables, pork, beef, poultry, fish, and seafood.
It uses fresh herbs like parsley and oregano for a bright, bold flavor, giving a fresher flavor profile.

It’s quick and easy, with just 15 minutes of prep using simple ingredients you probably have. Use a food processor to grate and mince the onion and garlic to save even more time!

You can store the sauce in a cruet or jar to keep it fresh for up to 3 days, making it a convenient option for meal prep and saving time throughout the week.
Ingredients In Chimichurri

Herbs and Spices: For the best flavor, choose fresh flat-leaf parsley or cilantro (or half and half) and fresh oregano leaves. Use as much red pepper as you wish, or omit it altogether. A pinch of cayenne pepper can provide a milder heat.

Oil and Vinegar: Olive oil and red wine vinegar help bring the sauce together and add flavor to this chimichurri sauce. Other neutral oils, such as avocado or sunflower, can be substituted. Lemon juice is a good substitute for red wine vinegar.

Variations: Substitute the finely chopped onion for red onion or shallot for extra sweetness or some mint for an even brighter, more fragrant sauce. For a longer-lasting sauce, switch the fresh garlic cloves to garlic powder.

How to Make Chimichurri Sauce
1. Pulse all ingredients except red pepper flakes (recipe below) in a food processor until slightly chopped.
2. Stir in red pepper flakes and chill before serving.
To preserve a more rustic texture, pulse until just blended.

It’s important to let the mixture chill for an hour before serving to allow the flavors to blend.
Ways to Use Chimichurri Sauce

You’ll rarely find a sauce recipe that has so many applications!

Storing Chimichurri Sauce

Keep leftover chimichurri sauce in a mason jar with a tight-fitting lid in the refrigerator for up to 3 days. Shake before using as it will separate.

Freeze chimichurri in zippered bags or ice cube trays to pop out and add to sautéed veggies, brush over grilled chicken, or add new flavor to sour cream dip served with fresh veggies.

More Robust Sauces & Dressings

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Chimichurri Sauce

Chimichurri Sauce made with fresh herbs is a zesty marinade or condiment for steaks, chicken, salads, and more.

Prep Time 15 minutes

Chill time 1 hour

Total Time 1 hour 15 minutes

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Place all ingredients except red pepper flakes in a food processor and pulse 2-3 times or just until slightly chopped.

Stir in red pepper flakes.

Chill at least 1 hour before serving. Serve over grilled meats

Chimichurri sauce is best stored in a glass bottle, cruet, or mason jar in the refrigerator.

Be sure to allow it to chill for an hour before serving, to allow flavors to develop.

The oil will naturally separate, this is expected. Shake before using.

This sauce will keep in the refrigerator for 2-3 days.

Calories: 117 | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 107mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 1mg

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

Course Dip, Dressing, Sauce

Cuisine American, Argentine

© 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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September 5, 2024
Chicken Francese
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This recipe for Chicken Francese is as elegant as it is easy to make.

Chicken cutlets are lightly breaded and fried and then simmered in a savory lemon wine sauce.

What is Chicken Francese?

This classic Italian-American recipe (also known as Chicken Francaise) is made with tender chicken cutlets fried in a crispy breading served with a buttery white wine lemon sauce. If you like chicken piccata, you’ll love this dish too!
It’s an easy one-skillet dish that goes from the stovetop to the table in minutes, including the sauce!

You’ll find it’s surprisingly easy to make and can be served over pasta, rice, or mashed potatoes.

Double up the recipe and enjoy it all week long for dinners and lunches!
What You’ll Need For Chicken Francese…

Chicken: I use chicken cutlets or boneless skinless chicken breasts in this recipe. Chicken thighs are a great option as well.

Breading: This basic breading has lemon juice and parmesan cheese. Feel free to use a gluten-free flour blend or crushed pork rinds for a low-carb coating.

Sauce: For the best flavor, zest and squeeze lemon juice from fresh lemons. Grate parmesan yourself since pre-shredded parmesan has anti-caking agents that prevent it from melting. White wine balances out all the flavors for a perfectly savory sauce.

Variations
- Add spinach, sliced mushrooms, capers, or sundried tomatoes to the sauce in Step 9.
- Fresh herbs like oregano, thyme, rosemary, or basil will add an aromatic and elegant touch to Chicken Francese.
- White wine can be replaced with extra chicken broth if that’s all you have.
How to Make Chicken Francaise
1. Prepare the lemons and combine zest and flour.
2. Whisk egg, lemon juice, seasonings, and parmesan.
3. Dredge chicken pieces in both mixtures, pan fry, (recipe below), and transfer to a plate.
4. Cook lemon slices and transfer to the plate with chicken.
5. Cook garlic and flour, whisk in wine, broth, and lemon.
6. Return chicken and lemon slices to the skillet and simmer.
What to Serve with Chicken Francese

Simple entrees call for simple sides. Roasted asparagus or butternut squash and some fluffy dinner rolls are perfect for soaking up all that tasty sauce!

Storing Chicken Francese
- Keep leftovers in a covered container in the refrigerator for up to 4 days. Reheat chicken and sauce in the microwave or stovetop on medium-low heat.
- Enjoy leftover Chicken Francese hot or added to a cold chicken salad. Or slice and top onto a Caesar salad.
- Freeze cooled chicken separately from the sauce in quart-sized zippered bags for up to one month and thaw overnight in the refrigerator before reheating.
Delicious Italian-Inspired Recipes

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Chicken Francese

Chicken Francese is a one-skillet entree featuring crispy breaded chicken cutlets simmered in a lemon white wine sauce.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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If using chicken breasts, cut each chicken breast in half crosswise to form 4 thinner breasts. Pound chicken to ¼-inch thickness.

Zest 1 teaspoon of lemon zest. Slice half of one of the lemons into ¼-inch slices. Juice the remaining lemon to make 4 tablespoons lemon juice.

On a shallow plate, whisk lemon zest and flour.

In a medium bowl, whisk the egg, 2 tablespoons of lemon juice, salt and black pepper. Stir in the parmesan cheese.

Dredge the chicken in the flour mixture and then dip into the egg mixture (reserve leftover flour mixture for the sauce).

Heat the olive oil in a medium skillet over medium-high heat. Add the chicken to the skillet, in batches if needed, and brown for 3 minutes per side or until the chicken is cooked through. Transfer to a plate.

For the sauce, add the butter to the skillet and add the lemon slices. Cook over medium-high heat until the slices begin to brown, about 3 minutes. Transfer to the plate with the chicken.

Reduce the heat to medium, add the garlic to the skillet, and cook for 30 seconds. Add 2 tablespoons of the flour mixture and cook for 1 minute more.

Gradually add the wine, broth, and 2 tablespoons lemon juice (more to taste) and let simmer for 4 to 5 minutes or until slightly thickened. Taste and season with salt and pepper.

Add the lemon slices and chicken breasts, along with juices, back to the skillet and let simmer 1 minute more to heat the chicken through.

Store leftovers in a covered container in the fridge for up to 4 days. Reheat chicken and sauce in the microwave or on the stovetop over medium-low heat.
Freeze chicken separately from the sauce in zip-top bags for up to one month. Thaw in the fridge overnight before reheating.

Calories: 443 | Carbohydrates: 16g | Protein: 42g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 171mg | Sodium: 880mg | Potassium: 790mg | Fiber: 2g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 31mg | Calcium: 96mg | Iron: 2mg

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

Course Chicken, Dinner, Entree, Main Course

Cuisine American, Italian

© 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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September 4, 2024
Simple Green Salad
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This is my Grandma Mary’s simple green salad and one my family has made for years.

Grab your favorite greens, some dill, a cuke, and an onion, and toss them in a zippy quick vinaigrette. It’s a go-to for almost any meal.
It’s a fresh and light side salad that’s quick and easy too.

This crisp green salad goes with anything and can also be the base for a ‘protein’ salad as a wrap filling or energizing workday lunch.

The lemon dressing doubles as a marinade for chicken, fish, or shrimp, or as a dressing for pasta salad, so feel free to make extra!
Ingredients and Add-Ins

Greens: Butter lettuce and/or red leaf lettuce make this simple green salad crisp and delicious. Romaine and even iceberg lettuce will work, too.

Dill: Fresh dill adds from-the-garden flavor to a simple green salad, but you can also use mint, parsley, cilantro, basil, and even celery leaves. If substituting dried dill weed, add it to the dressing and let the dressing refrigerate for at least 30 minutes.

Cucumber: Use Persian or English cucumbers for a green salad as they are denser and will stay crisp longer. However, use what you’ve got!

Onions: White onions are sweet but can have a ‘bite.’ Soak slices in ice water while preparing the rest of the salad. Pat them dry and toss them in. Sliced green onions or chives are also good alternatives.

My Grandma’s Salad Dressing

This salad is all about the dressing—it’s easy, just add it to a jar and shake!
- Use a light-flavored oil like light olive oil, vegetable, or avocado oil.
- Add fresh lemon juice, Dijon, sugar, vinegar, and salt & pepper.
How to Make a Green Salad

This simple salad with a quick vinaigrette is a crisp and refreshing side to any entrée!
1. Place dressing ingredients in a jar with a tight-fitting lid and shake to combine.
2. Add salad ingredients to a large bowl.
3. Toss with dressing and serve immediately.
Other Additions
- Sprinkle on some toasted almonds, sunflower seeds, pepitas, or a handful of dried cranberries.
- Crumbled feta, parmesan cheese, or goat cheese are great additions.
- Add sliced radishes, cherry tomatoes, or other fresh veggies (and fresh herbs) for more color.
How to Keep Salad Fresh

Store the salad and dressing separately. Wash the greens and store them in a covered container with a piece of paper towel in the fridge for up to 1 week.

More Salad Recipes You’ll Love

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Simple Green Salad

Fresh dill, cucumber, and onion are tossed with greens in a simple lemon dressing to make this fresh and easy salad.

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

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In a mason jar, combine oil, vinegar, lemon juice, Dijon mustard, sugar, and salt & pepper. Shake vigorously to mix.

In a large salad bowl, combine greens, dill, cucumber, and onion.

Drizzle with dressing, toss, and serve immediately.

Thinly sliced radishes or ⅓ cup crumbled feta cheese can be added to this salad.

Calories: 127 | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 184mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1252IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg

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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August 19, 2024
Roasted Radishes
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Roasted radishes are a savory side and a tasty switch from starchy potatoes.

Fresh radishes are tossed in a light seasoning and roasted until tender-crisp on the outside and creamy on the inside.
This is a great way to use the abundance of radishes coming from your garden.

Roasting radishes intensify their natural sweetness while the savory seasonings temper the peppery bite.

Double up the recipe and serve them hot or cold in recipes all week long.

It makes a great low-carb appetizer served with a tangy veggie dip or as a side dish to any protein.
What You’ll Need To Roast Radishes

Radishes: Use regular red, French, or chopped daikon radishes, and make sure they’re roughly the same size so they cook uniformly.

Oil: A bit of oil helps the seasonings stick and the radishes to caramelize.

Seasonings: A sprinkle of dill, garlic powder, and salt and pepper is all this recipe needs.

Variations
- Make extra seasoning mix and roast radishes with halved Brussels sprouts, beets, carrots, fingerling potatoes, and zucchini coins.
- Sprinkle parmesan cheese or bacon bits over the top before roasting to add bonus flavor to radishes and other veggies if desired.
How to Roast Radishes
1. Season prepared radishes and spread them in a single layer on a baking sheet (recipe below).
2. Roast until tender and toss with melted butter before serving.
Save on cleanup by lining the baking sheet with parchment paper and using two baking sheets to avoid overcrowding the radishes if necessary.

Broil roasted radishes for a minute to two for a smoky flavor and lightly charred edges.

Store-bought radishes are slightly drier and may need extra time, while garden radishes are more tender and can cook quicker. Check them early.

Keep leftover roasted radishes in a covered container in the refrigerator for up to 3 days.

Add leftovers to a hearty vegetable soup, or a loaded cauliflower salad.
Delicious Roasted Vegetables

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Roasted Radishes

Roasted radishes are a delightful and easy side dish tossed with olive oil and seasonings, then roasted until tender and finished with a touch of butter.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Wash radishes and remove tops and bottoms. Cut larger radishes in half lengthwise.

In a mixing bowl, toss radishes with olive oil and seasonings.

Spread into a single layer on the prepared baking sheet and roast 20-25 minutes or until tender. Toss with butter before serving.

Make sure to dry radishes with a towel before tossing with olive oil and seasonings.
Cooking Time: Smaller radishes will cook faster. Store-bought radishes are slightly drier and may need extra time, while garden radishes are more tender and can cook quicker. Check them early.
Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

Calories: 76 | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 213mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 0.5mg

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

Course Appetizer, 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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July 17, 2024
Poppy Seed Dressing
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Poppy seed dressing is the perfect complement to green salads and is so easy to make!

This creamy salad dressing recipe is sweet from the honey and tangy from the vinegar and Dijon mustard with a nutty crunch from the poppy seeds.
It comes together in minutes from simple ingredients.

It’s filled with fresh flavor without preservatives.

It’s creamy, sweet, and tangy, so it pairs well with green salads, spinach salads, or salads containing berries or fruit.
Ingredients For Poppy Seed Dressing
- Honey: Provides sweetness and balances the tang from the vinegar.
- White Wine Vinegar: This adds a tangy flavor. If you don’t have white wine vinegar, use apple cider vinegar.
- Garlic Powder: Adds a subtle garlic flavor. For a stronger garlic flavor, use 1 clove of minced garlic.
- Mayonnaise: Is the base of this creamy dressing while oil makes it smooth.
- Poppy Seeds: These add a hint of nuttiness and texture.
Variations
- Lemon juice or zest, pineapple, or orange juice can be added in small amounts.
How to Make Poppy Seed Dressing

This Poppy Seed Salad Dressing recipe pairs well with green salads of any kind and is a favorite on our strawberry spinach salad.
1. Blend egg with vinegar on low (recipe below).
2. Slowly add olive and canola oil until emulsified.
3. Add remaining ingredients and mix until blended. Stir in poppy seeds and season to taste.
Storage

Store this poppy seed dressing recipe in a jar with a tight-fitting lid in the refrigerator for up to 3 days. Shake to recombine if separation occurs.

More Salad Dressings To Make

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Poppy Seed Dressing

Poppy Seed Dressing is creamy and tangy and the perfect topping for spinach salad, or chicken wraps.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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In a small bowl, whisk together white wine vinegar, honey, Dijon mustard, and garlic powder.

Gradually drizzle in the oil while whisking until incorporated.

Whisk in the mayonnaise and poppy seeds.

Season with salt & black pepper to taste.

Store dressing in a tightly covered jar in the refrigerator for up to 3 days.
Nutrition information is for 1 tablespoon of dressing.

Calories: 82 | Carbohydrates: 4g | Protein: 0.3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 45mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 0.05mg | Calcium: 14mg | Iron: 0.2mg

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

Course Dressing

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 14, 2024
Steak Marinade
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This steak marinade whips up in no time and infuses steaks with so much flavor.

A simple blend of oil, garlic, soy sauce, and fresh herbs with savory seasonings, this marinade is easy and delicious.
It’s great for any cut of steak, especially tougher cuts like skirt, flank, or chuck.

It’s made with ingredients you likely have on hand.

It tenderizes the meat and adds lots of flavor.
A marinade is great for tenderizing and flavoring steaks. However, I personally don’t marinate prime cuts of steaks that are known to be tender, like filet or ribeye (I season them and grill them, as in this ribeye recipe).

Tenderize: Marinades contain acidic ingredients like wine, vinegar, lemon juice, or a combination. Acid breaks down the tough fibers of the meat, making it tender.

Flavor: Marinades usually contain salt, herbs, aromatics, & bold flavors that flavor the meat.

Caramelize: Sugars in a marinade help with caramelization to give that nice brown crust we all love.
Steak Marinade Ingredients

Acid: I like to use balsamic vinegar to tenderize the meat, but any vinegar will work. Lemon, lime, pineapple, and orange juice are all great acids to experiment with!

Fat: I use olive oil as it’s what I always have on hand but any light flavored oil works. Oil helps the seasonings adhere to the meat and keep it tender while it cooks.

Flavor: Garlic, Worcestershire, soy sauce, and Dijon help to build depth of flavor in this steak marinade.

Herbs and Spices: Parsley, rosemary, pepper, and thyme give a rich, savory taste and a wonderful aroma. They also help to tenderize the meat and make it more flavorful!

Variations
- Replace soy sauce for coconut amino acids for a lower sodium marinade.
- Add your own favorite herbs like Italian seasoning, seasoned salt, or Montreal steak spice can be added to the marinade.
- No fresh garlic? Use garlic powder instead!
You should always marinate in glass or plastic, not in a metal bowl, as the acid can react with the metal. A freezer bag works well too for easy cleanup.

How to Make Steak Marinade

Get juicy and tender steak every time with this easy marinade.
1. Combine all ingredients in a bowl or freezer bag (per recipe).
2. Add the meat and marinate for at least 1 hour or up to 4 hours (longer for tougher cuts).
3. Remove marinade and grill steak to desired doneness.
Tougher cuts like chuck, skirt, flank, or sirloins can marinate up to 24 hours if desired, which is perfect for next-day BBQs!
Storing Steak Marinade

Store leftover marinade (that hasn’t touched any meat) in a tightly covered container or jar in the refrigerator and use within 3 days or freeze into ice cubes and pop one or two out as needed.

My Favorite Ways to Enjoy Savory Steak

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Steak Marinade

This steak marinade tenderizes and adds a flavorful kick, resulting in juicy and flavorful steak every time!

Prep Time 5 minutes
Cook Time 5 minutes
Marinate Time 1 hour
Total Time 1 hour 10 minutes

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In a glass bowl or freezer bag, combine olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, parsley, rosemary, pepper, thyme, and garlic.
Add up to 2 pounds of steak and marinate for at least 1 hour or up to 4 hours.
Remove steaks and discard marinade.
Grill or broil to desired doneness.

Steak marinade is perfect to use on those tougher, less expensive cuts of meat.

Marinate meat in a non-metal (glass or plastic) container or a freezer bag in the refrigerator.

Discard used marinade or boil it at a rolling boil for a few minutes to ensure it reaches 165°F.

Freeze marinade in ice cubes trays so you can pop out as little or as much as you like when it’s time to marinate a steak-this way the marinade stays fresh!

Marinating Times

Filet mignon or ribeye are perfectly tender without marinating but can be marinated for 30-60 minutes for flavor if desired.

New York strip or sirloin can marinate for about 4 hours.

Tougher cuts of beef, such as flank steak, skirt steak, or even chuck can marinate longer, up to 24 hours (I usually do it the night before for the next day’s dinner).

Calories: 576 | Carbohydrates: 18g | Protein: 5g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 2630mg | Potassium: 481mg | Fiber: 2g | Sugar: 9g | Vitamin A: 487IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 4mg

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

Course 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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July 2, 2024
Chicken Caesar Wrap
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Take your favorite salad on the go, with this easy handheld chicken Caesar wrap.

Seasoned chicken, crispy romaine lettuce, and tomatoes are drizzled with a classic Caesar dressing before being rolled into a tortilla.
Wraps are great on the go, and they’re simple to prep ahead.

They’re delicious & customizable; I’ve included my favorite additions and variations below.

You can use homemade Caesar dressing—or swap in bottled dressing to make them extra quick.

Chicken Caesar wraps are popular at Subway and Panera, but less expensive (and more delicious) when made at home.
Here’s What You’ll Need

These wraps combine all of the flavors of our fave chicken Caesar salad in a hand held bite.
- Tortillas: I use large flour tortillas in this recipe as they’re softer and pliable, so they won’t break.
- Chicken: Chicken breasts or thighs with a little cajun seasoning are my favorite in this recipe. If you’ve got leftover chicken or rotisserie chicken, that works too!
- Lettuce: Romaine lettuce is traditional in a Caesar salad and it holds up well and has lots of crunch. You can also use kale (be sure to massage it first as we do in our kale caesar salad).
- Cheese: Parmesan adds a salty and umami flavor. Manchego and Asiago have similar salty, bright flavors that work well in this recipe.
- Dressing: If time allows, I recommend my homemade Caesar dressing—I promise it’s easy! You can use bottled dressed, jazz it up with a squeeze of fresh lemon juice for extra tang!
Take a shortcut for an easy meal on a busy weeknight!

Buy a Caesar salad kit – complete with dressing and washed lettuce and toss it together. Tuck it into tortillas with either rotisserie chicken or crispy chicken tenders.

Variations
- Bacon bits and homemade croutons are classic additions to a Caesar salad.
- Sliced or chopped avocado is a definite yes from me! I love how it adds a touch of extra creaminess to every bite.
- Up the protein with chopped boiled egg.
How to Make a Chicken Caesar Wrap

Turn a classic Caesar salad into a deliciously portable meal.
1. In a large pan, cook and slice chicken (recipe below).
2. Toss lettuce, parmesan cheese, bacon bits (optional), dressing, and lemon juice.
3. Divide chicken over soft flour tortillas and top with lettuce, tomatoes, parmesan, and a drizzle of Caesar dressing. Fold and serve.
Best Way to Store Wraps
- Prep the wrap filling in advance without the dressing and keep it in the refrigerator until ready to use.
- Store wraps in the fridge tightly wrapped in plastic or foil for up to 3 days.
My Favorite Wrap Recipes

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Chicken Caesar Wrap

Chicken Caesar salad wraps are easy to make for a delicious lunch or dinner.

Prep Time 25 minutes

Cook Time 5 minutes

Total Time 30 minutes

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With a filet knife, cut the chicken breasts in half horizontally to make 4 thin cutlets, ½-inch thick.

Season with Cajun seasoning, making sure to cover all of the chicken.

In a large skillet, heat the oil over medium-high heat. Add the seasoned chicken and cook for 2 to 3 minutes per side or until cooked through. Transfer to a plate to rest.

In a large bowl, add the chopped lettuce, ¼ cup of the parmesan cheese, and bacon bits (if using). Add ¾ cup of dressing and the juice of half a lemon and toss well to combine.

Chop the chicken.

Place the tortillas on a plate and top with a damp paper towel. Cover with plastic wrap (or a second plate, inverted) and warm in the microwave for 20 seconds.

Divide the lettuce mixture over the tortillas, top with the chicken and diced tomato. Drizzle with the remaining dressing and sprinkle with Parmesan cheese.

Roll the tortilla, burrito-style, and serve immediately.

*Use store-bought or homemade Cajun seasoning. Cajun seasoning can be replaced with your favorite chicken seasoning, or salt, black pepper, and garlic powder.
**For the best flavor, use real bacon bits or cooked and crumbled bacon. If using real bacon bits, I microwave them on a paper towel for about 40 seconds to crisp.
***Use bottled Caesar dressing or make this quick Caesar salad dressing.
Store wraps in the fridge for up to 3 days.

Calories: 663 | Carbohydrates: 23g | Protein: 35g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1332mg | Potassium: 829mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9334IU | Vitamin C: 15mg | Calcium: 266mg | Iron: 4mg

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

Course Lunch, Sandwich

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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June 30, 2024
Grilled Halibut
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Fire up the grill because this easy grilled halibut is a perfect summer meal.

Lightly seasoned, then cooked until tender and flaky, this grilled halibut is topped with fresh cherry tomatoes and basil before serving.
This fish recipe is prepped, grilled, and ready in under 20 minutes.

It is made with fresh ingredients.

This easy homemade seasoning complements the fish without overpowering it.

It’s a feel-good meal that actually tastes good.
Ingredients

Halibut: Use fresh halibut for frozen thawed fish fillets. Halibut is medium-firm white fish with a mild flavor. If using thawed halibut, be sure to pat them dry with a paper towel before seasoning.

Seasonings: This recipe is fresh and simple. The fish is seasoned with oil and lemon juice (fresh is best if possible) and a little salt and pepper.

Note: Halibut steaks are cut from a different part of the fish and can have bones unlike fillets, but both work well in this recipe.

Variations
- If you can’t find halibut, replace it with striped bass or cod. Cod tends to be a little less sweet but is a white fish that can also be grilled.
- Swap the seasoning with this DIY lemon pepper seasoning, this zesty Cajun blend, or a dash of garlic salt.
How to Make Grilled Halibut
1. Drizzle halibut fillets with oil and lemon juice and season with salt and pepper (recipe below).
2. Grill halibut until it is opaque and flakes with a fork.
3. Serve with tomatoes and herbs and a side of grilled vegetables or seasoned rice.
To easily remove the skin from a halibut fillet, pour a little boiling water over the center of the skin and let it reach the edges. Immediately grab the skin at one corner and peel off in one piece.

For fresh fish with a clean flavor and little odor, soak the fillets in milk for 20 minutes. This also helps tenderize.

Always check for doneness at the thickest part of the fish, using a meat thermometer. The internal temperature for fish should be 145°F and should be opaque and easy to flake with a fork.

Prep the grill grates by wiping them with a paper towel soaked in oil. This can be done while the grill is off.
Storing Leftovers
- Keep leftover grilled halibut in an airtight container in the refrigerator for up to 2 days.
- Reheat leftovers in the microwave at 30-second intervals or enjoy it cold on a salad or tucked into a wrap or pita pocket.
- Leftovers can also be added to a creamy seafood chowder. Freeze leftover halibut in zippered bags for up to three months. NOTE: Thawed fish can change in texture.
My Favorite Fish Recipes

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Grilled Halibut

Grilled halibut is a mildly sweet fish with a slightly smoky flavor and a bright tomatoey topping.

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

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Preheat the grill to medium-high heat.

Place the halibut in a shallow dish and drizzle with oil and lemon juice. Season with salt and pepper.

Grill the fish until opaque in the center, about 3-4 minutes per side.

In a small bowl combine cherry tomatoes, basil or dill, and a pinch of salt. Spoon over the fish and serve.

Variation: Add ½ cup of chopped fresh peaches, mangoes, or cucumbers to the tomatoes.
Thicker fillets may need an extra minute or two while thinner fillets may need less time.
Leftovers will keep in the refrigerator for up to 2 days and in the freezer for 3 months.

Serving: 1fillet | Calories: 228 | Carbohydrates: 3g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 268mg | Potassium: 874mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg

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

Course Fish

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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June 15, 2024
Avocado Toast
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This Avocado Toast recipe is a go-to for busy mornings.

Creamy avocados are mashed over toast for a filling and hearty breakfast. Add a variety of savory toppings to change it up.
Ready in minutes, avocado toast is wholesome goodness.

It’s delicious, creamy, and savory – and SO easy.

Great for a quick breakfast, a quick snack, or a post-workout snack.

Can be made to order! Get creative with the toppings.
Ingredients for Avocado Toast

Avocado: Choose ripe avocados that have black skin and feel just slightly soft when squeezed. Once your avocado is ripe, it can be stored in the fridge for a couple of days before cutting to stop it from becoming overripe.

Bread: Avocado toast is great on almost any kind of bread. I like either sourdough or artisan bread, but using whole-wheat or sandwich bread will work, too.

Garlic: Garlic is optional, but rubbing the hot toast with a clove of whole garlic adds great flavor.

Toppings: Sprinkle with salt and pepper, or add your favorite toppings. I’ve included a list for inspiration below.

How to Make Avocado Toast
1. In a small bowl, prepare avocado filling (recipe below).
2. Toast bread and rub one side with a fresh garlic clove (optional).
3. Top with the avocado and season.
Dress up this basic avocado toast recipe with your favorite toppings.
Avocado Toast Topping Ideas

Make an avocado toast brunch bar and let everyone make their own variations. Put out a variety of sliced bread, fresh herbs, hot sauce, and toppings like a hard-boiled egg or thinly sliced veggies.

Smoked salmon (lox), capers, and minced red onions.

Crumbled bacon, fried egg (or poached egg), salt & pepper.

Diced tomatoes, bocconcini (mozzarella balls), and basil drizzled with balsamic vinegar

Thin slices of cucumber and radish topped with fresh herbs like chives, parsley, or cilantro.
More Quick Breakfast Favorites

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Avocado Toast

This avocado toast is easy to make and a hearty satisfying meal for busy mornings.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

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Cut the avocado in half and remove the pit.

Scoop out the avocado flesh with a spoon and add it to a medium bowl. Use a fork to mash, leaving some small chunks.

Toast the bread to your liking.

While the toast is still hot, lightly rub the surface with the cut side of the fresh garlic clove (optional).

Divide the mashed avocado over the toast and sprinkle with salt and pepper to taste.

If desired, drizzle with fresh lemon juice and olive oil. Serve immediately.

The avocado can be mashed as smooth or as chunky as you’d like it. Avocado oxidizes (turns brown) quickly, so mashed avocado should be eaten right away.
If using only half of the avocado, leave the pit in the half that will be refrigerated for later use. This will help keep it fresh a bit longer.
Optional Avocado Toast Toppings:

everything bagel seasoning

fried egg and crispy bacon bits

lox, capers, minced onion

tomato, bocconcini, basil, balsamic glaze

sriracha and honey

Nutrition calculated without olive oil.

Calories: 240 | Carbohydrates: 22g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 140mg | Potassium: 533mg | Fiber: 8g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 2mg

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

Course Breakfast, Lunch, Snack

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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Nagi

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May 31, 2024
The Best Roasted Cauliflower
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I’ve never been this excited about a simple veggie before. I’ve found the secret to the best roasted cauliflower ever!

No fancy ingredients are needed; cauliflower, oil, salt & pepper – it’s the method below that really makes best cauliflower in the oven!
The method in this recipe is somewhat unique but paired with the tips below, you’ll have the best ever cauliflower (just look at the photo above!).

I’ve shared my tips below for perfect roasted cauliflower – simple but effective.

It’s simple to make with just a few ingredients.

It comes out crisp and browned with lots of flavor.
How to Roast Cauliflower

Preheat oven & baking sheet (recipe below).

Make sure cauliflower florets are dry (they will steam instead of roast if they have moisture)!

Break off large florets and use a knife to cut a flat edge. Add to a bowl and drizzle with seasonings & oil.

Place flat sides-down on the preheated baking sheet and bake without turning until crispy. Serve warm.

Use fresh cauliflower for the best results. While you can roast frozen cauliflower, it doesn’t brown as well and has a softer texture.
Holly’s Tips For Roasted Cauliflower

Dry the Cauliflower: The cauliflower should be very dry (no water from washing!) so it doesn’t steam. If time allows, wash and shake dry up to 2 days before roasting or use prewashed florets.

Cut a Flat Side: Place each floret flat side down so it gets nice and brown.

Generously oil the cauliflower for best results.

High-Temperature: The key to caramelization (and flavor) is ensuring that the outside has a chance to brown before the inside overcooks so cook at a high temperature (425°F).

Preheat the Pan: Place the empty pan in the oven to preheat while you prepare the cauliflower. Setting the florets on a hot pan ensures they crisp and brown beautifully.

Do Not Stir or Flip: Just like when you make fried mushrooms, it takes some time to develop a nice crust. Let the underside of the cauliflower get a nice crust without stirring it.
Variations

Once roasted, sprinkle the cauliflower with parmesan cheese or a squeeze of lemon juice and a sprinkle of parsley before serving.

Change up the seasonings to your liking! Try lemon zest, a dash of paprika, or even curry powder.

Other vegetables can be added to the pan like carrots or asparagus.
More Cauliflower Favorites

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5 from 52 votes↑ Click stars to rate now!
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The Best Roasted Cauliflower

Oven-roasted cauliflower turns out crispy & caramelized every time! With just 4 simple ingredients, this healthy side dish can be enjoyed all year long.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

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Preheat oven to 425°F. Place an empty baking sheet in the oven to preheat while you prepare the cauliflower.

Break off large florets of cauliflower and use a knife to cut a flat edge.

Place the cauliflower in a large bowl or container with a lid. Add oil and seasonings and shake very well to coat. If the head of cauliflower is extra-large, you may need extra oil.

Remove the hot baking sheet from the oven and place the cauliflower florets, flat sides down, on the heated baking sheet.

Place in the oven and roast 15-20 minutes without turning the cauliflower. Larger florets or cauliflower steaks may need extra time.

Serve warm.

Dry Cauliflower: Moisture from washing will cause this dish to steam. Buy prewashed florets or wash them the day before cooking if possible. Otherwise, shake it very well or even spin it a little at a time in a salad spinner until dry.
Cut a Flat Side: The flat side of each floret will go onto the pan and this will help it reach a deep golden brown color. Generously Oil the cauliflower for best results.
High-Temperature: Cooking at a high temperature (425°F) ensures lots of color, which makes for lots of flavor. The key to caramelization is ensuring that the outside has a chance to brown before the inside overcooks.
Preheat the Pan: Place the empty pan in the oven to preheat while you prepare the cauliflower. Setting the florets on a hot pan ensures they crisp and brown beautifully.
Do Not Stir or Flip: Just like when you make fried mushrooms, it takes some time to develop a nice crust. Let the underside of the cauliflower get a nice crust without stirring it.

Calories: 99 | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 43mg | Potassium: 434mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg

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

Course 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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May 23, 2024
Chickpea Salad
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Chickpea Salad combines all of my favorite fresh vegetables in one delicious bite.

Chickpeas are combined with juicy tomatoes, crisp cucumbers, and creamy avocados all tossed in an easy homemade lemon-kissed dressing.

This easy salad recipe is the perfect side dish for almost any meal or a great lunch. Add some protein like grilled chicken breasts to make it a hearty dinner!
It’s incredibly easy to make with almost any salad veggies you love.

This chickpea salad recipe is packed with protein and nutrients and tastes so delicious.

The dressing is fresh and needs just a few ingredients.

It’s great to make ahead and perfect as a side dish or for lunches all week long.
Ingredients in Chickpea Salad
- Chickpeas: Also known as garbanzo beans, this recipe calls for canned chickpeas. Be sure to rinse them to remove excess salt.
- Cucumbers: Use English, Persian, or baby cucumbers, as they have nice, thin skins and don’t require peeling.
- Tomatoes: You can use grape (or cherry tomatoes) or seeded and diced Roma tomatoes.
- Bell peppers: Green bell peppers add crunch and flavor. Use red bell peppers for a sweeter flavor.
- Parsley: Parsley adds a lot of flavor (and it doesn’t always get enough credit for the freshness it adds!). It can be replaced with other fresh herbs like cilantro or dill.
Variations

This chickpea salad recipe is so versatile. Swap in your favorite vegetables; red pepper for green pepper, white or green onion for red onion.

Try adding kalamata olives or a bit of feta cheese. Feta is quite salty itself, start with less salt when you add the seasonings.

How to Make a Chickpea Salad
1. Add the veggies and rinsed chickpeas to a bowl (recipe below).
2. Drizzle with oil, vinegar, and seasonings. Toss to combine.
3. If using, top with avocado and enjoy!
Chickpea salad will last for up to 5 days in the fridge. If you’re making this ahead of time, cut the avocado just before serving!

Chickpea Salad Dressing

This salad is full of fresh ingredients so I keep the dressing nice and light. A simple mixture of red wine vinegar and olive oil with a hint of seasoning is all that’s needed.

Choosing Olive Oil: Extra virgin olive oil is considered the least processed and most flavorful, while extra light is the most processed and has a much lighter flavor (but it isn’t lighter in fat or calories). We prefer a lighter version of olive oil in this recipe. Vegetable oil or avocado oil will also work.

Fresh and Flavorful Salads

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Chickpea Salad

Chickpeas are mixed with ripe tomatoes, crisp cucumbers, and creamy avocados, coated in a simple lemon-infused dressing.

Prep Time 20 minutes

Cook Time 5 minutes

Chill Time 1 hour

Total Time 1 hour 25 minutes

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In a medium bowl, combine tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.

Add the olive oil, vinegar, cumin, salt, and pepper. Toss well to combine.

If using, cut the avocado into cubes and place in a small bowl. Squeeze the juice from ½ of a lemon over the avocado and gently stir to combine. (If not using avocado, squeeze 1 to 2 tablespoons lemon juice over the salad and toss.

Refrigerate for at least one hour before serving.

Store leftover Chickpea Salad covered in the fridge for up to 5 days.

Calories: 238 | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 259mg | Potassium: 552mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 38.4mg | Calcium: 58mg | Iron: 2.1mg

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

Course 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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May 21, 2024
Cajun Chicken
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Cajun chicken is a favorite way to add great flavor to chicken breasts!

With just 3 ingredients, you can simply season, bake, and enjoy. Serve it over sliced over salad or tucked into a wrap or roll.
It’s fast and flavorful, simply season and bake (or air fry).

From scratch (or store bought) seasonings

This DIY signature Cajun seasoning can be used for shrimp or salmon, or whisked into a quick and easy creamy dip.
Ingredients and Variations

Chicken – Fresh chicken breasts, thighs, frozen strips, and wings can all be prepared using this recipe. Pound chicken breasts to an even thickness to ensure even cooking, if necessary

Seasonings – Buy Cajun spice or make our DIY version, and adjust the ingredients to suit your palate, especially the cayenne and red pepper flakes.

Variations – Bake chicken with a few slices of lemon or lime, or some roasted vegetables for a full meal deal!

How to Make Cajun Chicken

Cajun Chicken is a simple and flavorful dish that can be on the table in under 30 minutes.
1. Toss prepared chicken breasts in oil and seasonings, as per the recipe below.
2. Bake until the breasts reach an internal temperature of 165°F.
3. Let chicken rest before serving.
Ways to Serve Cajun Chicken

Bold and flavorful Cajun chicken is excellent mixed into fettuccine Alfredo, added to a chicken and sausage gumbo, or added to summer squash and rice. Slice pieces thinly and serve on top of a chicken Caesar salad.

Leftover Cajun Chicken
- Keep leftover Cajun chicken in a covered container in the refrigerator for up to 4 days.
- Enjoy it cold in a sandwich, wrap, or on top of a salad, add it to a jambalaya, or make a chicken noodle casserole extra zesty!
- Freeze pieces in zippered bags for up to one month and thaw overnight in the refrigerator before reheating.
Best Baked Chicken

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Cajun Chicken

Cajun chicken breast is coated in a delicious blend of spices and oven-baked until perfectly tender and juicy!

Prep Time 5 minutes

Cook Time 25 minutes

Rest Time 5 minutes

Total Time 35 minutes

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Preheat the oven to 400°F.

Brush olive oil over chicken breasts, coating both sides. Sprinkle Cajun seasoning over chicken and rub to evenly coat.

Transfer the chicken to a rimmed baking sheet and bake uncovered for 20 to 25 minutes or until the chicken breasts reach and internal temperature of 165°F.

Allow chicken to rest for 5 minutes before slicing.

Smaller chicken breasts will take closer to 20 minutes, larger chicken breasts will take closer to 25 minutes. For best results, use an instant read thermometer.
Chicken breasts can vary in size from 5 oz to 10 oz. The cooking time listed is for average-sized boneless breasts, 5oz to 7oz each.
If the chicken breasts are very thick on one end, pound with a meat mallet to a more even thickness.
To make homemade Cajun seasoning, combine the following:

2 tablepoons paprika

1 tablespoon garlic powder

2 teaspoons onion powder

1 ½ teaspoons each salt, dried oregano, dried thyme leaves

2 teaspoon ground black pepper

½ teaspoon each cayenne pepper and red pepper flakes

Calories: 201 | Carbohydrates: 2g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 134mg | Potassium: 498mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1758IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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

Course Chicken, Dinner, Entree, 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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May 9, 2024
Italian Chicken Marinade
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This Italian marinade for chicken gently tenderizes the meat and infuses it with savory and tangy flavor!

It’s made with a lively mix of olive oil, Italian herbs, garlic and seasonings for an easy anything kind of marinade.
This Italian marinade uses ingredients that you have on hand.

There are no preservatives.

It’s perfectly formulated to tenderize while adding tons of flavor.

It can flavor fish, salmon, shrimp, or veggies!
Ingredients in Homemade Italian Marinade
- Oil – Olive oil is light and adds an earthy flavor. You can use other flavored oils like chili or basil.
- Acid – Red wine vinegar & lemon juice is my first choice, but sub in balsamic or white wine vinegar.
- Flavor – Dijon, garlic, and Italian seasoning add lots of flavor.
- Sweetness – Honey adds sweetness and helps with caramelization. You can replace it with brown sugar.
How to Make Italian Chicken Marinade
1. Whisk all ingredients together, as directed in the recipe below.
2. Add chicken and marinate for up to 6 hours.
3. Remove chicken and grill, bake, or broil as desired.
Tips for Marinating Chicken
- Do not over-marinate chicken, as it will become mushy from the acids breaking down the meat.
- Cook chicken to 165°F whether it’s grilled, baked, broiled, or cooked on the stovetop.
- Keep leftover unused marinade in a jar with a tight-fitting lid in the refrigerator and use within 4 days for the best flavor.
- Freeze leftover marinade in ice cube trays, pop one or two out, and add to veggies or pasta!
More Marinades to Try

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Italian Chicken Marinade

Try this Italian marinade on chicken, fish, or veggies for a tangy flavor infused in every bite!

Prep Time 15 minutes

Marinate Time 1 hour

Total Time 1 hour 15 minutes

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In a medium glass bowl or freezer bag, combine all ingredients and mix well.

Add up to 2 lbs of chicken and toss to coat.

Marinate for at least 1 hour or up to 6 hours.

Remove the chicken from the marinade and discard the marinade. Grill, bake, or broil as desired.

To Grill Boneless Chicken Breasts
Preheat grill to medium-high heat and cook chicken 7-8 minutes per side or until internal temperature reaches 165°F.
Rest 3-5 minutes before serving.
Store unused marinade in an airtight container in the fridge for up to 4 days.

Calories: 179 | Carbohydrates: 5g | Protein: 0.3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 611mg | Potassium: 36mg | Fiber: 1g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

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

Course Chicken, Dip, Dressing, Sauce

Cuisine American, Italian

© 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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May 7, 2024
Truffle Fries
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Truffle fries are easy to make but hard to resist.

Baked French fries get a bistro-worthy makeover with a simple toss in truffle oil and parmesan cheese!

Enjoy them on their own with your favorite dip or sauce as a starter, snack, or side!

An Elevated Favorite

Truffle fries are a simple recipe for French fries (baked or air-fried) tossed in truffle oil and parmesan cheese.
- Truffle fries are an elegant side to burgers and steaks.
- Serve as a portable appetizer in plastic cups with a scoop of aioli or your favorite dipping sauce on the bottom.
Ingredients for Homemade Truffle Fries

Potatoes – Russet potatoes or starchy baking potatoes are the best choice for a crisp exterior and a fluffy interior. However, any potato will do and if you’re short on time, use a bag of thawed-out frozen fries in any shape!

Truffle Oil – Truffle fries often come with a hefty price tag however, you can purchase inexpensive Truffle oil and a little goes a long way. Truffle oil spray is another great way to turn meals or sides into a gourmet treat!

Seasonings – If you have it, leftover bacon grease is an excellent (and budget-friendly!) alternative to olive oil and will give truffle fries a slightly smoky flavor. Use this seasoned salt recipe and tailor the ingredients to your liking.

How to Make Truffle Fries

Parmesan truffle fries are perfectly seasoned and baked until golden and crispy!
1. Chop and soak the potatoes (recipe below).
2. Pat dry, toss with olive oil, and bake until crisp.
3. Just before serving, toss the fries with truffle oil and garnish with Parmesan cheese.
Favorite Dips

Reheating Truffle Fries

Leftover truffle fries can be kept in an airtight container in the refrigerator for up to 4 days. They can also be fried in a dry skillet, in the oven, or in the air fryer.

Our Favorite Fries!

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Truffle Fries

Baked until golden crispy and tossed with truffle oil and parmesan, these truffle fries are a rich and earthy bistro-style upgrade!

Prep Time 15 minutes
Cook Time 45 minutes
Soak Time 30 minutes
Total Time 1 hour 30 minutes

Cook ModePrevent your screen from going dark

Scrub the potato skins or peel them if desired. Cut the potatoes into ½ inch slices and cut each slice into ½-inch french fries.
Add the potatoes to a large bowl filled with cold water and let soak for 30 minutes.
Preheat the oven to 375°F. Line a large rimmed baking pan with parchment paper.
Remove the fries from the water and dab very dry with a kitchen towel. Toss the fries with olive oil and salt.
Spread evenly in a single layer on the prepared baking sheet. Do not overcrowd the pan, use two pans if needed.
Bake the fries for 20 minutes. Increase the temperature to 425°F, toss the fries, and cook until golden, about 15 to 20 minutes more.
Once the fries are crisp, remove them from the oven and use a spatula to stir them. Immediately toss with truffle oil.
Garnish with Parmesan cheese and serve.

Air Fryer: If desired, the fries can be cooked in the air fryer. Prepare as directed, and once dabbed dry, place the fries in a single layer in the air fryer. Cook at 390°F for 16 to 19 minutes, shaking after 10 minutes. Cook until the fries are crisp.

Calories: 303 | Carbohydrates: 39g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 1855mg | Potassium: 894mg | Fiber: 3g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 2mg

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

Course air fryer, Appetizer, Party Food, 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 17, 2024
Miss Pasta: A Numerical Pasta Party

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Someone sent us a social media post about Miss Pasta, a newish restaurant with a unique concept from chef Giuliano Matarese, formerly at Mille Lire: Fresh house-made pasta with regional sauces made from scratch served in a fast-casual manner. They had us at pasta, of course, so we ventured out for a high-carb lunch recently…

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Hank Vaughn

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April 12, 2024
Brightland Just Restocked the Olive Oil That’s Already Sold Out Four Times (Get Yours ASAP!)

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Given that we cover a lot of product launches and restocks here at The Kitchn, we’re pretty used to seeing popular drops sell out quickly after sharing the news. But if there’s one brand whose new releases go exceptionally fast, it’s Brightland. In case you’re not familiar, Brightland makes some of our favorite olive oils and vinegars. Just last month we welcomed the restock of the widely loved Castelvetrano olive oil, which sold out in just eight days when it was first released. This time around, we’re celebrating the comeback of the brand’s Mini Artist Series. Not only is the beautifully packaged set practically a collector’s item, but if you’re looking for the perfect foodie gift or an easy way to test some of Brightland’s bestsellers, this is the perfect opportunity. The only problem? There’s no telling how long the set will stay in stock this time around, as it has sold out four times in the past. Our advice: Don’t hesitate too long!

What is the Mini Artist Series?

Brightland’s Mini Artist Series introduces a unique blend of art and flavor. The collection features artist-designed labels on petite 3.4-ounce bottles, making it an ideal gesture for just about any occasion, from holidays to housewarmings. The set includes four unique mini bottles: Ardor, a fiery blend infused with red chili peppers, jalapeno peppers, chipotle peppers, and paprika; Rosette, a garlic-infused delight; Lucid, where lemon takes center stage; and Arise, a basil-infused masterpiece. It goes without saying that even when you’re not using the olive oils, you’ll want to keep them out on the counter or table. Simply put, Brightland’s thoughtfully designed labels are pretty enough to double as decor. Enjoy the oils with bread, pasta, salad, chicken, and so much more.

What Brightland Reviewers Are Saying

If you like to experiment with new flavors or you’re just an all-around olive oil fan, we have no doubt you’ll get a kick out of the Mini Artist Series. The best part is, you don’t have to be a skilled cook by any means to enjoy each bottle and use the different oils to take homemade meals to the next level. You’ll just want to act fast.

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Nikol Slatinska

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April 8, 2024
My New Favorite Granola Recipe – Oh Sweet Basil
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I tried olive oil in my granola for the first time and I’m sold for life! This simple homemade granola recipe is going to be your new favorite too! And you can totally add your favorite mix-ins!

I am OBSESSED with granola, but as I only buy coconut oil for granola and otherwise it sits stagnant in my pantry, I started testing out other options. With time I fell in love with olive oil and upon a quick google search discovered I wasn’t the only one. I eventually adapted my original strawberry almond granola with fOOD 52’s recipe and it has been the best granola I’ve not only made, but eaten!

Once you try this homemade granola, you’ll never resort to store-bought granola ever again! I also love knowing ever single ingredient going into my granola.

Ingredients for the Best Granola

A good granola only needs a few ingredients and it’s so customizable! Here is the list of ingredients:
- Oats: old fashioned oats work best, they give the granola structure and are also heart-healthy
  
  If you want gluten-free granola, be sure the oats are gluten free.
- Pumpkin Seeds: add a great texture to the granola and are a rich source of protein, vitamins and minerals
- Almonds: adds protein and healthy fat
- Maple Syrup: natural sweetener, honey works great too
- Extra Virgin Olive Oil: the fat that holds the granola together and gives it that awesome crunch
- Brown Sugar: adds the perfect about of sweetness and flavor
- Kosher Salt: don’t skip this, it enhances all the flavors
The measurements for each ingredients are listed in the recipe card below. See the section below on options for other mix-ins.

How to Make Homemade Granola

Another spectacular thing about homemade granola, aside from it being delicious, is that it’s super easy to make:
1. Preheat the oven and prep a baking sheet by lining it with parchment paper.
2. Stir all the ingredients together in a large bowl and spread the mixture on a baking sheet.
3. Bake, stir and bake some more.
4. Let it cool completely before breaking it up and storing.
These instructions can also be found in full detail at the end of this post.

More Optional Mix-Ins

The mix-ins or possible substitutions in this recipe are almost endless. Here are a few ideas:
- Nuts: pecans, slivered almonds, walnuts, cashews, peanuts, pistachios, macadamia nuts
- Seeds: sunflower seeds, chia seeds, flax seeds
- Sweets: chocolate chips, coconut flakes, mini M&Ms
- Dried Fruit: citrus zest, craisins, raisins, cherries, apricots, any diced dried fruit
- Flavor: ground cinnamon, vanilla extract, peanut butter
PRO TIP: If you add any chocolate or dried fruits, add it after after baking.

Tips for the Best Granola

Here are a few tips for making the best homemade granola recipe:
- Use old fashioned oats. They hold up better than quick oats and make the perfect base.
- Press into a flat even layer before baking.
- Let the granola cool before breaking it up.
- Stir the granola part way through baking. This helps all the granola to get crunchy so you don’t have any soft spots.
How to Eat Granola

You can of course eat it with milk just like you would eat a bowl of cold cereal. Mmmmmm it’s so good!

I love granola tossed on top of some homemade yogurt with some fresh berries in a yogurt parfait.

You can also just snack on plain granola by the handful!

Is Granola Healthy?

Yes, in moderation of course. Too much of anything isn’t healthy, but all the ingredients are natural and full of nutrients. This healthy granola recipe is a great source of fiber, protein and healthy fat.

How to Store Granola

This recipe is best stored in an airtight container at room temperature. Homemade granola will keep if stored properly for 2-4 weeks.

Granola can also be stored in the freezer. Frozen granola will keep for up to 3-6 months. Be sure it has cooled completely and then place in a freezer bag or freezer safe container. This is a great way to keep enjoying granola for months!

Whether you need a healthy and filling snack for your kids after school or some granola for parfaits at your next brunch, this granola recipe is the one for you! And you’re going to love the flavor of the olive oil!

More Granola Recipes:
Servings: 8

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Description

*Adapted from food52

Cook ModePrevent your screen from going dark

Heat oven to 300 and line a baking sheet with parchment.

Stir everything together in one large bowl and spread evenly on a baking sheet.

3 Cups Old Fashioned Oats, 1 Cup Raw Pumpkin Seeds, 1 Cup Sliced Almonds, 3/4 Cup Maple Syrup, 1/2 Cup Extra Virgin Olive Oil, 1/2 Cup Brown Sugar, 1 teaspoon Kosher Salt, 3/4 Cup Rice Krispies Cereal, 2 Tablespoons Chia Seeds

Bake for 20 minutes, stir and bake for another 20-25 minutes.

Remove to cool and break up into a jar for storage.

Serving: 1cupCalories: 504kcalCarbohydrates: 61gProtein: 10gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.01gSodium: 314mgPotassium: 361mgFiber: 6gSugar: 33gVitamin A: 178IUVitamin C: 2mgCalcium: 114mgIron: 4mg

Author: Sweet Basil

Course: 100+ Crazy Delicious Easy Snack Recipes, Over 200 Favorite Easy Breakfast Recipes
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Sweet Basil

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April 4, 2024
Roasted Green Beans
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Roasted green beans come out tasty and tender.

Green beans are lightly seasoned and oven-roasted to crisp perfection for a simple side dish.

Ingredients for Roasting Green Beans

Oven roasted green beans are a simple side dish for any meal.

Green Beans – Choose fresh green beans, rinse and trim. Fresh are best for texture and taste but you can also roast frozen green beans – the cooking time will remain the same.

Seasonings – Garlic powder adds a little savory flavor to roasted green beans – feel free to add your own seasonings or fresh herbs. Replace oil with melted bacon grease for extra flavor.

Variations
- Add a little bit of lemon zest to the beans before cooking or a squeeze of lemon juice before serving.
- Once cooked, sprinkle with parmesan cheese or bacon bits.
- Chopped nuts like almonds or walnuts are great with green beans.
How to Roast Green Beans

Oven-roasted green beans come out tender-crisp and delicious.
1. Prep: Rinse and pat dry. Trim with a pair of kitchen scissors or line them up on a cutting board and cut off the ends.
2. Season: Toss green beans in oil and seasonings and spread them in a single layer.
3. Roast: Bake until tender-crisp – broil for a little bit of color.
Prep ahead. This roasted green beans recipe is perfect for weekend prep. Wash, season and store in the refrigerator until ready to roast.

Storing Leftovers

Keep leftover green beans in a covered container for up to 4 days. Reheat them in the microwave or a skillet. Leftovers are also great served chilled in a salad.

More Savory Side Dishes

Say goodbye to boring vegetables – here are some of our favorite ways to enjoy green beans!

Did you make these Roasted Green Beans? Leave us a rating and a comment below!
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Holly Nilsson

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March 18, 2024
Roasted Asparagus
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Roasted asparagus is an easy, elegant appetizer or side dish and its ready in about 15 minutes!

Tender stalks of asparagus are lightly seasoned in oil and garlic and roasted with a sprinkle Parmesan cheese.

An Easy (and Elegant) Side Dish
- This roasted asparagus recipe is easy to make and you can vary the seasonings to match the menu or use what’s on hand.
- Double up the recipe and enjoy roasted asparagus in recipes all week long!
- Oven-roasted asparagus goes with everything, especially with lighter proteins like fish and chicken.
What You’ll Need to Roast Asparagus

Asparagus – Choose medium to thick thick spears if possible. Ensure they are firm stalks deep green with light green or purplish tips.

Seasonings – I love the flavor of asparagus so I’ve kept this recipe simple with olive oil, garlic, salt & pepper, and parmesan cheese! You can add other herbs and/or seasonings to taste – favorites include lemon zest (or lemon juice) or a drizzle of balsamic vinegar.

How to Make Roasted Asparagus

Roasted asparagus is an easy, elegant appetizer or side dish that’s ready in less than 15 minutes!
1. Preheat the oven to 425°F (according to the recipe below).
2. Prep asparagus and place in a single layer on a pan and toss with oil, salt and pepper.
3. Roast asparagus until tender-crisp.
Thin Spears: 5-7 minutes

Thick Spears: 9-12 minutes
Tips for Roasting Asparagus
- Bend the spear towards the bottom, and it will naturally break at the woody ends.
- Line the pan with parchment paper for easy clean-up.
- Asparagus cooks quickly so check it early.
- If you’re feeling fancy, drizzle with truffle oil or garnish with fresh herbs like fresh parsley or thinly sliced basil.
Store leftovers in an airtight container for salads or sides for up to 5 days.

More Asparagus Favorites

Did your family love this Oven Roasted Asparagus? Be sure to leave a rating and a comment below!
5 from 14 votes↑ Click stars to rate now!
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Roasted Asparagus

These asparagus spears are tossed in oil, seasoned, and roasted until perfectly tender!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Author Holly Nilsson

Preheat the oven to 425°F.

Rinse the asparagus, dab dry with a kitchen towel, and snap off the woody stems.

Place the asparagus on a rimmed baking sheet and drizzle with olive oil. Add garlic, salt, pepper, and parmesan cheese if using. Toss well to coat.

Roast the asparagus for 6 to 12 minutes or just until tender-crisp.

Thinner spears will take closer to 6 minutes, while thicker spears will need closer to 12 minutes.
Try any of the following variations: Browned butter, a squeeze of lemon or zest, hollandaise sauce, or bearnaise sauce for serving.

Ensure the oven is preheated to get the best caramelization.

If possible, choose thicker stalks of asparagus, they caramelize better without overcooking.

Calories: 95 | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 42mg | Potassium: 227mg | Fiber: 2g | Sugar: 2g | Vitamin A: 870IU | Vitamin C: 7.2mg | Calcium: 57mg | Iron: 2.4mg

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

Course 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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March 12, 2024
Roasted Cabbage Steaks Recipe
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Cabbage steaks are among the most delicious ways to enjoy this (often underrated) vegetable!

This cabbage steak recipe produces tender rounds of cabbage with caramelized edges that pairs well with any main dish!

Roasted Veggies Are Easy!
- Cabbage steaks are perfect as a side dish, for meatless Mondays, or a quick snack.
- Low in calories and high in fiber, cabbage pairs with your favorite savory herbs and seasonings.
- Double the recipe and reheat in an air fryer for a week-long supply of delicious cabbage steaks.
- A great alternative to fried cabbage, the oven does all the work. Just prep and bake!
Ingredients for Cabbage Steaks

Cabbage – I like green cabbage for this recipe, but red cabbage is great too. Choose a cabbage that is heavy for its size.

Oil – Olive oil is what I use since I always have it on hand. Swap it for bacon grease for a smoky taste (and sprinkle with crumbled bacon if you have it).

Seasonings – The seasonings are simple but feel free to sprinkle with onion powder or garlic powder.

Variations

Experiment with various seasonings or toppings to create your own cabbage steak recipe.
- Sprinkle the steaks with Parmesan cheese or feta cheese.
- For a crispy touch, sprinkle a few breadcrumbs over the cabbage steaks after flipping them.
- For extra texture, sprinkle with chopped nuts like pecans or crumbled bacon.
To cut cabbage into steaks, start with a fresh head of cabbage and remove the outer leaves.

Place the cabbage on a cutting board and slice into ½-inch steaks across the cabbage. Thicker steaks will need more cooking time, while thinner steaks can burn.

How to Cook Cabbage Steaks

Roasting vegetables creates layers of flavor because they’re cooked at a high temperature, and using minimal fats caramelizes the outside creating a natural sweetness.
1. Prep cabbage and brush with oil, season with salt and pepper (or other seasoning blends).
2. Roast cabbage until the edges are golden brown!
What to Serve with Cabbage Steaks

Naturally, cabbage steaks make an impressive side dish to corned beef, but they can share oven space with baked chicken breasts or a perfect pot roast. Round out dinner with a green salad with a tangy, red wine vinaigrette and an easy homemade strawberry mousse!

More Roasted Veggies

Did you make these Roasted Cabbage Steaks? Be sure to leave a rating and a comment below!
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Holly Nilsson

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March 4, 2024