Sesame Ginger Snap Peas (quick side dish)

Crisp, crunchy, bright green, and oh-so-yummy, snap peas are jam-packed with flavor and super fast to make!

Sugar snap peas are perfect from the farmers market but they’re a great choice to buy at the grocery all year long too! They’re fresh and crisp great cooked or raw!

snap peas garnished with sesame seeds in a bowl with a fork and spoon

Sugar Snap Peas vs. Snow Peas

We love to eat sugar snap peas as a snack right out of the garden but they’re great in stir-fry recipes or even salads.

Snap peas should not be confused with snow peas!

Snow pea pods are flatter and snap pea pods are more rounded. Snap peas are definitely jucier with larger peas inside and they’re a bit sweeter.

You can eat the entire pod (and peas) of both varieties and either variety can be used interchangeably in most recipes.

snap peas, garlic, ginger and seasonings on a wood cutting board

How to Cook Snap Peas

The bold flavors of garlic & ginger are mixed with soy sauce and sesame seeds to create the sauce for this dish!

  1. Saute garlic and ginger in olive oil (per recipe below).
  2. Add snap peas and soy sauce. Cook until tender (about 5 min).
  3. Add in sesame oil, garnish with sesame seeds and serve.

Additions: Add in some chopped canned water chestnuts, toasted crushed peanuts, or a dash of red pepper flakes!

snap peas with soy and garlic in a frying pan

Serve With…

This easy recipe has some bold flavors and it pairs well with simple dishes like baked chicken breasts or grilled salmon. We love to serve them with a side of white or brown rice too.

Easy Veggie Sides

Did you love these Sesame Garlic Snap Peas? Be sure to leave a comment and a rating below! 

snap peas garnished with sesame seeds in a bowl with a fork and spoon

Sesame Garlic Snap Peas

These Snap Peas are the perfect side for any meal and the best part is it only takes about 10 minutes to make!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4
Calories 82
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 teaspoon ginger fresh, shredded
  • 3 cups snap peas
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame seeds
  • ½ teaspoon sesame oil

Instructions

  • Heat olive oil in a pan over medium heat. Add garlic and ginger and cook just until fragrant, about 1 minute.
  • Add in snap peas and soy sauce. Cook 4-6 minutes, stirring occasionally until snap peas are tender crisp. Remove from heat and toss with sesame seeds and sesame oil.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. 
Reheat in a frying pan on medium heat until warmed through. 

Nutrition

Calories: 82 | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 255mg | Potassium: 166mg | Fiber: 2g | Sugar: 3g | Vitamin A: 799IU | Vitamin C: 44mg | Calcium: 51mg | Iron: 2mg
snap peas with soy and garlic with writing on top
close up of snap peas with soy and garlic shown with a title
snap peas with soy and garlic shown with a title

Air Fryer Chicken Breasts – Ready in 20 Minutes!

Get that air fryer fired up and make some juicy boneless, skinless, air fryer chicken breasts!

Moist, tender, and oh-so healthy, air fried chicken breasts are a dream! They come out tender with a nice golden crust and perfectly juicy.

Air Fryer Chicken Breasts on a plate

Best Air Fryer Recipes

Air fryers are a home cooks dream, right? I’m obsessed with mine. I have this 5.8QT Cosori Air Fryer. They’re easy to use and easy to clean, they hardly take up any space in the kitchen and they are a cinch to use!

The best air fryer recipes are easy to read, execute, and ensure perfect results! The great thing about an air fryer is that most recipes use few ingredients but always deliver maximum flavor and juicy tenderness!

Use air fryer chicken breast meat in all kinds of recipes like chicken burritos or even chicken salad.

seasoning chicken and putting in the air fryer to make Air Fryer Chicken Breasts

Ingredients & Variations

CHICKEN BREAST
Choose chicken breast pieces that are uniform in shape and size so they cook at the same rate!

SEASONINGS
Olive oil, chicken seasoning, salt, and pepper are all that’s needed to create the flavor in this dish!

VARIATIONS
Swap up the seasonings and try Homemade Taco Seasoning, your favorite spice mixtures in your cupboard or even just salt, pepper and Italian Seasoning.

Serve with a side of roasted potatoes for a quick and easy weeknight dinner or potluck favorite!

How to Cook Chicken Breasts in an Air Fryer

It’s super easy to do air fryer chicken!

  1. Rub chicken breasts with a little olive oil and then season with chicken seasoning.
  2. Make sure they are evenly spaced from one another.

Air Fryer Chicken Breasts cooked in an air fryer

How Long to Cook Chicken Breasts in Air Fryer

Note: this is for 6.5-7.5 oz chicken breasts. Chicken breasts can range in size from 5oz to 10oz. Adjust cook time as needed.

  1. Cook chicken breasts for about 10 minutes.
  2. Turn them over and cook another 6-8 minutes.
  3. Before removing, check internal temp with a meat thermometer and make sure it reads 165°F. Rest 5 minutes before serving.

NOTE:  Be sure to check the temperature of the chicken a few minutes early to ensure it doesn’t overcook. Appliances can vary.

Air Fryer Chicken Breasts on a plate with garnish

Tips for Success

  • A few swipes of BBQ sauce will add a great flavor and sticky exterior.
  • Check for doneness a few minutes before cooking should be done by inserting a meat thermometer in the thickest part of the thigh and watch it read to 165°F.
  • Always let meat rest after cooking.
  • When seasoning chicken breasts, pat the seasoning into it all over, firmly coating the chicken with the seasonings.

Air Fryer Side Dishes

Did you make these Air Fryer Chicken Breasts? Be sure to leave a rating and a comment below! 

Air Fryer Chicken Breasts on a plate with garnish

Air Fryer Chicken Breasts

Air Fryer Chicken Breasts are perfectly seasoned, tender & juicy!
Course Chicken, Dinner, Entree, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 3 breasts
Calories 174
Author Holly Nilsson

Ingredients

  • 3 boneless chicken breasts 7 oz each
  • 1 tablespoon olive oil
  • 1 tablespoon chicken seasoning or this homemade seasoning
  • salt & pepper to taste

Instructions

  • Preheat air fryer to 370°F.
  • Season chicken breasts with olive oil, chicken seasoning and salt & pepper.
  • Place chicken breasts in the air fryer and cook for 10 minutes.
  • Flip chicken over and cook an additional 6-9 minutes or until chicken reaches 165°F. Do not overcook.
  • Rest 5 minutes before slicing.

Notes

For best results, use an instant-read thermometer.
Cook time can vary slightly based on the size/shape of chicken, this recipe is written for 6.5-7.5 oz chicken breasts. Chicken breasts can range in size from 5oz to 10oz and appliances can vary. Adjust cook time as needed. 
If your chicken breasts fit in your basket without overlapping, you can use 4 chicken breasts.

Nutrition

Calories: 174 | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 132mg | Potassium: 418mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Air Fryer Chicken Breasts in the fryer and plated with a title
cut Air Fryer Chicken Breasts on a plate with a title
Air Fryer Chicken Breasts in the fryer with writing

Bean Sprout Salad – With Fresh Asian Dressing!

Bean sprout salad has fresh crisp bean sprouts, carrots, and cabbage tossed in a zesty soy ginger dressing. 

It’s easy to make and even easier to eat! Bean sprouts are have a juicy crunch and fresh taste, the perfect summer salad!

close up of Bean Sprout Salad with peanuts

Crunchy Summer Salad

Raw cold bean sprouts are incredibly fresh and crisp. This salad is a crisp favorite on a warm day and pairs well with anything from stir-fry to grilled chicken breasts.

Ingredients & Variations

VEGGIES
Go with the listed recipe ingredients or mix things up by adding red cabbage, bok choy, chopped fresh parsley or mint leaves from the garden! Get creative!

TOPPINGS Chopped peanuts are awesome, but feel free to sub any other crunchy nut, like crushed almonds or macadamia nuts. Even chopped wasabi peas work and give some extra zing! Chives work in place of green onion if desired!

FRESH TIP  Rinse and drain your bean sprouts well and refrigerate an hour or two before preparing the salad. The rinse adds moisture making the sprouts extra crisp as they chill.

ingredients to make a Bean Sprout Salad before putting in dressing

How to Make Bean Sprout Salad

It’s really easy to pull this salad together, and the result? Simply perfect crunch, every time!

  1. Whisk dressing ingredients together (per recipe below).
  2. Combine prepared veggies with cilantro and toss with dressing.
  3. Chill at least 20 minutes, then garnish with peanuts and green onion before serving! Yum!

PRO TIP: Grow your own bean sprouts by covering dried mung beans with water. It’s easy:

  1. Place mung beans in a single layer on top of clean cheesecloth.
  2. Cover in a sanitized container with fresh water and refrigerate. Change the water and rinse the cheesecloth with the beans in it each day.
  3. In a few days, fresh mung beans should be sprouted! Allow to grow to desired length before using.

Bean Sprout Salad with a peanuts

Cooking Tips & Tricks

  • Bean sprouts are best when served super fresh and cold. Choose sprouts that are spring green on top, with bright white stalks. Avoid sprouts that have a greyish color to the stems. Keep them refrigerated in the crisper and use them the same day if possible.
  • Fresh is always best, but for ease, purchase carrot matchsticks and bagged coleslaw.

  Side Dish Salads

Did you make this Bean Sprout Salad? Be sure to leave a comment and a rating below! 

close up of Bean Sprout Salad with peanuts

Bean Sprout Salad

Bean Sprout Salad is a fresh, crisp salad made with an Asian-inspired dressing!
Course Appetizer, Dressing, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 121
Author Holly Nilsson

Ingredients

  • 3 cups bean sprouts washed and drained
  • 2 cups napa cabbage or green cabbage, shredded
  • 1 carrot julienned or shredded
  • 2 tablespoons cilantro chopped, extra for garnish if desired
  • 1 green onion finely sliced
  • 2 tablespoons crushed peanuts for garnish

Dressing

  • ¼ teaspoon fresh ginger grated
  • ½ teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or to taste
  • 1 tablespoon vegetable oil
  • 1 ½ tablespoons rice vinegar

Instructions

  • Whisk dressing ingredients in a small bowl.
  • Combine bean sprouts, cabbage, carrots, and cilantro in a large bowl.
  • Add dressing and toss to combine. Chill 1 hour, stirring occasionally.
  • Top with green onion and peanuts for serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. 
Refresh flavors before eating by mixing in fresh cilantro! 

Nutrition

Calories: 121 | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 293mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2728IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 1mg
Bean Sprout Salad with writing
ingredients to make a Bean Sprout Salad with writing
close up of finished Bean Sprout Salad with a title
Bean Sprout Salad before and after mixing with a title

Air Fryer Scallops

Air fryer bacon-wrapped scallops are the elegantly easy appetizer recipe you’ve been looking for!

Not only are air fryer scallops easy to prepare, but they are also the perfect blend of sweet and salty. Serve with a side of cocktail sauce or your favorite dip.

Air fryer bacon wrapped scallops with dipping sauce

Easy Appetizer Recipe

All the fanciness of an appetizer you’d see at a fine dining restaurant made right at home in your air fryer.

An air fryer is my favorite kitchen appliance because it cooks food without added fat and is quick and easy to use (I’m obsessed with mine, I have this one here)!

These Air Fryer Scallops are wrapped in bacon, and who doesn’t love bacon? Why not serve a skewer or two of bacon wrapped scallops on a bed of mixed greens for a special occasion salad?

Air fryer bacon wrapped scallops being brushed with maple syrup

Ingredients

SCALLOPS
Choose large sea scallops over bay scallops because bay scallops are too small and soft to be wrapped in bacon and threaded on a skewer. Save those bay scallops for creamy seafood chowder!

BACON
Slices of bacon are used slightly cooked in the air fryer before wrapping the scallops, this allows it to crisp up without overcooking the scallops. You can use precooked bacon from the store but it doesn’t have the same flavor.

SYRUP
A little brush of real maple syrup adds a touch of sweetness and helps the scallops to caramelize. If you don’t have maple syrup, a pinch of brown sugar will do the trick.

Bacon in the air fryer

How to Cook Scallops in Air Fryer

The air fryer makes cooking scallops so easy!

  1. Cook bacon in the air fryer until soft, not crispy. Set bacon aside & wipe out air fryer.
  2. Pat scallops dry with a paper towel & season (per recipe below).
  3. Wrap bacon slice around each scallop & thread onto a skewer to secure them. Brush with maple syrup,
  4. Set scallops in air fryer & cook until bacon is crisp & scallops are cooked.

Bacon wrapped scallops in an air fryer basket

Helpful Tips & Tricks

  • Choose scallops that are evenly sized, firm, and fresh-smelling. If using frozen scallops, ensure they’re completely defrosted before cooking.
  • Some scallops will need a full piece of bacon, some might only need 1/2 a piece depending on the size of the scallops. Be sure you have a little extra on hand just in case.
  • These can be made ahead of time and refrigerated for up to 24 hours before cooking. If making ahead, cool the partially cooked bacon completely before wrapping the scallops.

Try These Amazing Appetizers!

Did you love these Air Fryer Scallops? Be sure to leave a rating and a comment below! 

close up of Air fryer bacon wrapped scallops with dipping sauce

Air Fryer Bacon Wrapped Scallops

These Air Fryer Scallops are perfect for game day or a backyard party!
Course Appetizer, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 8 scallops
Calories 120
Author Holly Nilsson

Ingredients

  • 8 slices bacon or as needed, *see note
  • 8 large sea scallops not bay scallops
  • 1 teaspoon olive oil
  • ½ teaspoon old bay seasoning
  • salt & pepper
  • 2 tablespoons maple syrup

Instructions

  • Place bacon in the air fryer at 350°F for 3-4 minutes or until just slightly cooked and some of the fat has rendered out. Bacon should not be crisp.
  • Remove bacon from the air fryer and wipe out any grease in the bottom.
  • Dab scallops dry with paper towels and season with olive oil, old bay seasoning and salt & pepper to taste.
  • Cut bacon in half (unless your scallops are really large) and wrap each half around one of the scallops. Seal with a toothpick or thread onto short skewers.
  • Brush scallops with maple syrup.
  • Place scallops into an air fryer at 350°F for 11-13 minutes. Cook just until bacon is crisp and scallop is cooked. Do not overcook.

Notes

If scallops are really large you might need 1 slice of bacon per scallop. If they are smaller, you may only need 1/2 slice bacon per scallop.
Choose scallops that are evenly sized, firm, and fresh-smelling. If using frozen scallops, ensure they're completely defrosted before cooking.
These can be made ahead of time and refrigerated for up to 24 hours before cooking. If making ahead, cool the partially cooked bacon completely before wrapping the scallops.

Nutrition

Calories: 120 | Carbohydrates: 4g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 205mg | Potassium: 86mg | Sugar: 3g | Vitamin A: 8IU | Calcium: 5mg | Iron: 1mg
Close up of Air Fryer Bacon Wrapped Scallops with writing
Close up of Air fryer bacon wrapped scallops with text
Top image - Air fryer bacon wrapped scallops. Bottom image - Air fryer bacon wrapped scallops being brushed with maple syrup with writing

Eggplant Lasagna

close-up of eggplant lasagna in a white baking dish

Eggplant Lasagna is a delicious low-carb way to enjoy the classic comfort food dish! You won’t even miss the noodles.

You may also like these Lasagna Roll UpsThe BEST Lasagna Ever!, or Lasagna Soup.

close-up of eggplant lasagna in a white baking dish

Eggplant Lasagna

Hi everyone! Natasha here from Salt & Lavender bringing you this eggplant lasagna recipe. It feeds at least 6 people, and it’s tasty! The leftovers are fantastic. It has plenty of sauce, and it’s a little messy to eat, but that’s the best part really. My husband didn’t even realize it had zero noodles until I told him, and he loves his carbs. He claimed the leftovers for himself.

So, this low carb eggplant lasagna is a fun change whether you’re on a low-carb/keto diet or just want to try something a little different.

Eggplant Lasagna Ingredients:

  • Eggplants: I used two medium ones for this recipe
  • Olive oil: to brush the eggplant slices with
  • Lean ground beef: leaner cuts mean less fat to drain. Feel free to sub with sausage meat or ground turkey/chicken!
  • Marinara sauce: use your favorite jarred kind or homemade
  • Egg: to bind the cheese layer
  • Ricotta, parmesan, and mozzarella: this cheesy blend makes up the cheese layer!
  • Italian seasoning and garlic powder: more flavor for the cheese layer

How to Make Homemade Eggplant Lasagna:

  1. Prep: Preheat the oven to 375F. Slice the eggplant into 1/2″ slices lengthwise. Place the slices on a large baking sheet and generously season both sides with salt. Let them sit for 20 minutes (the bitter juices will release for better taste and a less watery lasagna).
  2. Get the marinara going: Meanwhile, start prepping the other ingredients. Add the beef to a skillet over medium-high heat and cook until browned (about 8 minutes). Stir in the marinara sauce and heat through.
  3. Make the cheese mixture: Add the egg (beat it before adding other ingredients), ricotta, 1 cup of the parmesan, 1.5 cups of the mozzarella (we are saving some mozzarella and parmesan to top the lasagna with), the Italian seasoning, garlic powder, and some salt & pepper to a bowl and combine until smooth.
  4. Roast the eggplant: Once the eggplant is done sweating, pat it dry with paper towels. Brush each piece with olive oil on both sides. Roast for 20 minutes. This helps ensure the eggplant will be nice and tender.
  5. Assembly time! Add a layer of the marinara sauce/beef to the bottom of a greased 9×13 baking dish, followed by a layer of eggplant (it’s ok if it overlaps a little). Then, add the ricotta cheese layer, more eggplant, another ricotta layer, a marinara layer, and then the rest of the parmesan and mozzarella cheeses sprinkled over top. Lower the oven heat to 350F and bake uncovered for 30 minutes. Finish it off by broiling for 5 minutes or until the cheese is nicely browned.
  6. Almost there… Let the lasagna sit for 10 minutes prior to serving. This will help it set.

collage of eggplant lasagna process (eggplant on baking sheet, marinara sauce in skillet, cheese mixture in glass bowl, unbaked assembled lasagna)

Tips on Layering Eggplant Lasagna:

The size of eggplants vary, and some may have more slices than others (especially if you slice them a bit thinner), so feel free to build another layer if two layers of eggplant don’t seem like they will be enough. You really can’t go wrong here.

eggplant lasagna on white plate

Pro Tips:

  • If you want this to be spicy, add some red pepper flakes into the marinara/beef mixture.
  • Feel free to swap the ground beef with sausage meat or even ground turkey. If you want to make this vegetarian, just use marinara sauce as-is, or sauté some mushrooms and spinach and add it in instead of the meat.
  • You can definitely experiment a bit with the filling! For example, I kept it really simple, but you could sauté some onions and extra garlic with the meat if you wish.

eggplant lasagna in baking dish (piece being lifted out with spatula)

Other Delicious Low-Carb Recipes:

close-up of eggplant lasagna in a white baking dish
Print

Eggplant Lasagna

Eggplant Lasagna is a delicious low-carb way to enjoy the classic comfort food dish! You won't even miss the noodles.
Course Main Course
Cuisine Italian American
Keyword eggplant lasagna recipe, low carb lasagna
Prep Time 10 minutes
Cook Time 1 hour
Inactive time 30 minutes
Total Time 1 hour 40 minutes
Servings 6 People
Calories 571kcal
Author Natasha Bull

Ingredients

  • 2 medium eggplants (cut into 1/2" slices)
  • 2 tablespoons olive oil (or more, as needed)
  • 1 pound lean ground beef
  • 1 (22 ounce) jar marinara sauce
  • 1 egg
  • 16 ounces ricotta cheese
  • 1.5 cups grated parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste

Instructions

  • Preheat the oven to 375F. Slice the eggplant into 1/2" slices lengthwise. Place the slices on a large baking sheet and generously season both sides with salt. Let them sit for 20 minutes (the bitter juices will release for better taste and a less watery lasagna).
  • Meanwhile, start prepping the other ingredients. Add the beef to a skillet over medium-high heat and cook until browned (about 8 minutes). Stir in the marinara sauce and heat through.
  • Add the egg (beat it before adding other ingredients), ricotta, 1 cup of the parmesan, 1.5 cups of the mozzarella (we are saving some mozzarella and parmesan to top the lasagna with), the Italian seasoning, garlic powder, and some salt & pepper to a bowl and combine until smooth.
  • Once the eggplant is done sweating, pat it dry with paper towels. Brush each piece with olive oil on both sides. Roast for 20 minutes.
  • Add a layer of the marinara sauce/beef to the bottom of a greased 9x13 baking dish, followed by a layer of eggplant (it's ok if it overlaps a little). Then, add the ricotta cheese layer, more eggplant, another ricotta layer, a marinara layer, and then the rest of the parmesan and mozzarella cheeses sprinkled over top. Lower the oven heat to 350F and bake uncovered for 30 minutes. Finish it off by broiling for 5 minutes or until the cheese is nicely browned.
  • Let the lasagna sit for 10 minutes prior to serving.

Notes

  • Serves at least 6 or more depending on how much people eat.
  • Inactive time represents the time the eggplant is being "sweated" and the time the lasagna is resting after it's cooked.
  • The jar of marinara I used for this recipe was 22 ounces, but anything in that range is fine (a bit smaller is ok). 
  • If you have larger eggplants/more slices, feel free to build another layer vs. following exactly how I layered it.

Nutrition

Calories: 571kcal | Carbohydrates: 19g | Protein: 46g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 164mg | Sodium: 1288mg | Potassium: 1104mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1330IU | Vitamin C: 11mg | Calcium: 663mg | Iron: 4mg

 

 

 

Sauteed Swiss Chard – Ready in 15 Minutes!

Sautéed swiss chard is lightly seasoned so the mild earthy flavor of this delicious and healthful plant is enjoyed to the fullest!

Late spring and early summer is swiss chard season! This leafy vegetable with its colorful stems is a popular side dish and is frequently used in stir-fries, soups, salads, and casseroles.

Garlic Butter Swiss Chard in a white dish

What is Swiss Chard?

Swiss chard is a delicious leafy green and both the stalks and leaves are edible.

Other Names
Swiss chard is also sometimes just called chard and comes in a variety of colors. If sold by a bunch with various colors, it is referred to as rainbow chard but they are all the same ingredient.

We love swiss chard because it is a super versatile addition to stir-fries and soups, but it also stands up well on its own! Packed with vitamins K, A, C, and E, Swiss chard is a great source of minerals and an excellent source of fiber.

Flavor

Swiss chard has a mild and slightly earthy flavor. It has a very slight a bitter note as well. The leaves are broad, brightly colored, and will shrink like spinach does when it cooks down. Even the stems are edible and delicious!

Add To
This yummy green can be served on its own or added to other recipes. Substitute it where you would normally add spinach or kale (allowing extra time for it to cook). Its great in:

cut up swiss chard to make Garlic Butter Swiss Chard

To Prepare

  • Wash the chard and separate the leafy portion from the thick stem. Keep the stem and leaves separate for cooking.
  • Chop the stem into smaller pieces.
  • Chop the leaves into pieces keeping in mind it will shrink down (like cooked spinach does).

Like spinach, the leaves can be eaten raw or cooked, and they will shrink considerably as they are being cooked.

process of cooking Garlic Butter Swiss Chard

How to Cook Swiss Chard

If you can sautee spinach or kale, chard is every bit as easy!

  1. Rinse & prepare chard.
  2. Briefly saute garlic in oil & add  Swiss chard stems (per recipe below).
  3. Cook until tender, then add leaves & white wine.
  4. Stir occasionally. Remove from heat, add butter, salt, & pepper & serve.

Garlic Butter Swiss Chard in a bowl before cooking

Tips for Success

  • For best results, choose leaves that are uniform in size, plump, bright, and clean-smelling.
  • Store fresh Swiss chard loosely wrapped in paper towels in the vegetable crisper.
  • After washing Swiss chard, pat the leaves dry before sauteing them.
  • Chard can be a bit bitter, be sure to generously season for the best flavor.

More Great Greens

Did you love this Sauteed Swiss Chard recipe? Be sure to leave a rating and a comment below! 

Garlic Butter Swiss Chard in a white dish

Sauteed Swiss Chard

This Sauteed Swiss Chard is a flavorful, easy side dish!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 50
Author Holly Nilsson

Ingredients

  • 1 bunch swiss chard
  • 1 teaspoon olive oil
  • 2 cloves garlic minced
  • 1 tablespoon butter or to taste
  • salt & black pepper to taste

Instructions

  • Wash chard and shake dry.
  • Separate stems from leaves. Keeping leaves and stems separate, cut leaves into large pieces and cut stems into 1" pieces.
  • Heat olive oil in a pan over medium heat. Add garlic and cook just until fragrant, about 30 seconds.
  • Add chard stems and cook 5-6 minutes over medium heat. Stir in leaves. Cover and cook an additional 3-4 minutes or until tender stirring occasionally.
  • Remove from heat and stir in butter. Season generously with salt & pepper to taste.

Notes

Option: Add a squeeze of fresh lemon juice just before serving.
Store cooked chard in an airtight container in the fridge for up to 3 days. 
Reheat in the microwave, re-season and serve, or use leftovers in soups or stews!

Nutrition

Calories: 50 | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 185mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4674IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 1mg
Garlic Butter Swiss Chard in a pan cooking and finished dish in a bowl with a title
Garlic Butter Swiss Chard in a pan cooking with writing
Garlic Butter Swiss Chard in a pan with a title

 

Garlic Butter Swiss Chard in a bowl with a title

Easy Dill Refrigerator Pickles

Refrigerator pickles are a quick, homemade recipe and the perfect way to enjoy your favorite garden cucumbers!

Fresh cucumbers are sliced or cut into spears and soaked with dill and garlic in an easy pickle brine!

Refrigerator Pickles in a jar

Why We Love Refrigerator Pickles

Garlic dill refrigerator pickles are easy to make and the recipe can be easily tweaked for a spicy or sweet version!

Tweak the brine to make it your own, add more vinegar for a punch for more sugar to make Refrigerator Bread and Butter Pickles.

These pickles are pretty much effortless, ready to eat within a couple of days and everyone loves them!

Ingredients/Variations

CUCUMBERS

Fresh, small cucumbers are perfect for this recipe! Any size of cucumbers will work, just be sure to cut all the pieces evenly to fit inside the jars.

HERBS & SPICES

Fresh dill, garlic, salt, and pickling spices give these cucumbers some zesty flavor! Salt helps to draw out moisture from the raw cucumber so that it can be replaced by the flavors of the seasoned brine.

VINEGAR

It is used to ‘pickle’ the cucumbers. I used white, but try apple cider vinegar if that’s what you have on hand!

SUGAR

Adding a little bit of sugar brings some sweetness to this dish since it has so much acidity.

VARIATIONS

For a spicy version, add some chili flakes or habanero peppers! Feel free to put in sprigs of dill or sun-dried tomatoes; jalapenos or even red onions!

pouring water and vinegar mixture in a jar with pickles to make Refrigerator Pickles

How to Make Refrigerator Pickles

  1. Boil water with vinegar, salt, sugar, & peppercorns, allow to boil for one minute. Remove from heat & allow to cool completely.
  2. Wash cucumbers & slice ½ inch thick or cut into spears.
  3. Divide garlic & dill over 3 large mason jars. Add cucumbers & top with cooled brine mixture.
  4. Seal jars & refrigerate at least 3 days before serving.

I try to shake or turn my jars each day if I remember!

cut up Refrigerator Pickles in a jar

How Long Do They Last?

Because these easy refrigerator dill pickles are brined in vinegar, they will last just as long as store-bought pickles do! As long as they stay submerged in the brine, they will stay crispy and flavorful!

Serve them on burgers, a charcuterie board, or chopped up and put into a dill pickle coleslaw or added to a veggie tray!

More Uses For Pickles

Did you love these Refrigerator Pickles? Be sure to leave a rating and a comment below! 

Cucumbers in a jar with dill , garlic and spices to make Refrigerator Pickles

Refrigerator Pickles

Homemade dill refrigerator pickles are the perfect summer treat!
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 cups
Calories 72
Author Holly Nilsson

Ingredients

  • 2 pounds cucumbers small
  • 10 sprigs dill fresh
  • 4 cloves garlic sliced
  • 1 tablespoon pickling spices
  • 2 ¾ cups water
  • ¾ cup white vinegar
  • 3 tablespoons sugar
  • 2 tablespoons kosher salt

Instructions

  • Cut cucumbers into quarters.
  • Place cucumbers, dill, garlic, and spices in jars.
  • Bring water, vinegar, sugar, and salt to a boil until dissolved. Cool 15 minutes.
  • Pour over cucumbers and cool completely.
  • Place lids on jars and refrigerate at least 2 days or up to 1 month.

Nutrition

Calories: 72 | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 672mg | Fiber: 4g | Sugar: 6g | Vitamin A: 404IU | Vitamin C: 18mg | Calcium: 94mg | Iron: 1mg
cut up Refrigerator Pickles in a jar after pickling with a title
cut up Refrigerator Pickles in a jar with writing
Refrigerator Pickles cut up in a jar with a title
Refrigerator Pickles in jars before and after pickling with a title

Steamed Cauliflower – Ready in 15 Minutes!

Cauliflower has really stepped into its own as a front and center vegetable!

Loaded with fiber and antioxidants, cauliflower is a family favorite veggie around here! This steamed cauliflower recipe is made on the stove in only a few minutes!

bow of cauliflower to show How to Steam Cauliflower

Favorite Steamed Veggie

We love this recipe because it’s easy to make, and super healthy!

Frozen cauliflower florets can be steamed as well. Once it’s steamed, cauliflower can be added to so many things or topped with cheese sauce!

Steamed cauliflower is a healthy, filling, and tasty alternative to potatoes and rice! And cauliflower with broccoli is perfect either roasted or steamed.

uncooked cauliflower in a strainer to show How to Steam Cauliflower

How to Steam Cauliflower

To steam cauliflower, you’ll want a steaming basket. You can find them at almost any grocery store or online and they can be metal or even silicone.

  1. Place cauliflower in a steam basket or colander in a pot.
  2. Add enough water to cover the bottom about 1/2″.
  3. Place the lid on the pan, bring to a simmer. Let simmer/steam until cauliflower reaches desired texture.

Caution: Steam is very hot and can burn, use extreme caution when removing the lid from the pan.

How Long to Steam Cauliflower

Depending on the size of the florets, it will need 5 or 6 minutes to be tender-crisp. For softer cauliflower, cook 7-9 minutes.

To test for doneness, pierce the cauliflower with a fork. When it’s done, it should pierce easily.

Using Frozen Cauliflower

You can steam frozen cauliflower right from frozen. Simply place in the basket and steam as directed below.

cauliflower in a strainer to show How to Steam Cauliflower

To Steam in a Microwave

No steam basket or colander? No problem! Easily steam cauliflower by placing it in a microwave-safe bowl.

  • Cover with microwave-safe plastic wrap, or a silicone cover.
  • Add enough water to cover the bottom.
  • Microwave on high for 10 minutes, checking every 4 minutes for doneness.
  • Remove the bowl from the microwave and uncover it. Be careful of steam escaping.

Store steamed cauliflower in an airtight container in the refrigerator. It should keep about 4 days.

Great Veggie Side Dishes

Did you try this Steamed Cauliflower? Be sure to leave a rating and a comment below! 

bow of cauliflower to show How to Steam Cauliflower

How to Steam Cauliflower

Steamed Cauliflower is simple and quick, making it a staple side dish for any day of the week!
Course How To, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 25
Author Holly Nilsson

Ingredients

  • 4 cups cauliflower florets trimmed and washed
  • 1 ½ cups water or as needed
  • salt & pepper
  • butter for serving, optional

Instructions

  • Place a steam basket or colander into a large saucepan.
  • Add cauliflower to the basket and add enough water to cover the bottom of the saucepan.
  • Bring water to a boil, reduce heat to simmer.
  • Cover and cook 5-6 minutes or until tender-crisp (or cook 7-9 minutes for soft cauliflower).
  • Season with salt, pepper & butter if desired.

Notes

Nutrition information is for cauliflower only.
If you do not have a steamer, add 1/2 " water into the bottom of a saucepan and add cauliflower directly to the saucepan. Proceed with recipe as directed.

Nutrition

Serving: 1cup | Calories: 25 | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 299mg | Fiber: 2g | Sugar: 2g | Vitamin C: 48mg | Calcium: 25mg | Iron: 1mg
bowl of cauliflower to show How to Steam Cauliflower with a title
uncooked cauliflower to show How to Steam Cauliflower with writing
bowl of cauliflower with writing to show How to Steam Cauliflower
before and after steaming cauliflower to show the process of How to Steam Cauliflower with writing

General Tso Chicken (take out at home)

Chinese food never tasted better than this General Tso Chicken recipe made hot and fresh right at home!

This take-out favorite chicken dish has a spicy-sweet sauce made with simple ingredients and easy prep – no need to order out tonight!

General Tso Chicken in a white bowl

What is General Tso’s Chicken?

General Tso Chicken is one of the top menu choices for Chinese food lovers.  It is a tasty chicken dish with sweet and sticky sauce that may have been created in right here in North America!

We love the way it pairs with oven-baked rice and Sesame Ginger Snap Peas!

ingredients to make General Tso Chicken

Ingredients & Variations

The name of the game is simple ingredients that are easy to find in any market!

MEAT
We love juicy chicken breasts, thighs will work too if that’s what you have on hand!

SAUCE
Hoisin sauce, chicken broth, cornstarch, and other additions make for the sweet and spicy sauce we all love so much!

SPICES
Here’s where it’s easy to customize this dish. Use extra dried red chili peppers, or for less spice just halve or even quarter the amount. It’s up to the tastes of the individual! Ginger and garlic also add great flavor, so play around with the amounts to achieve the perfect blend that will suit any taste!

General Tso Chicken in the pan with sauce being poured over top

How to Make General Tso Chicken

This recipe is ready in just a few easy steps!

  1. Dredge chopped chicken with egg and cornstarch.
  2. Pan fry in small batches (per recipe below) until crisp.
  3. Make the sauce and toss with chicken. Garnish with green onion and serve!

PRO TIP: To cut chicken breasts into uniform chunks, just place in the freezer for 1/2 hour before chopping! This makes it super easy to cut!

General Tso Chicken and sauce in frying pan

Tips for Success

  • Be sure to preheat the oil before frying to ensure super tender chunks of tasty chicken! Don’t overcook.
  • Adjust the heat level by adding more or less chili flakes.
  • Thicken using a cornstarch slurry.
  • If desired, peppers are a great addition to this recipe.

Take-Out at Home

Did your family love this General Tso Chicken? Be sure to leave a rating and a comment below! 

General Tso Chicken in a white bowl

General Tso Chicken

This Asian-inspired dish is the perfect mixture of juicy chicken and savory sauce!
Course Chicken, Entree, Main Course
Cuisine American, Asian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 430
Author Holly Nilsson

Ingredients

  • 1 ½ pounds boneless chicken breasts
  • salt & pepper to taste
  • 2 eggs beaten
  • ½ cup cornstarch + 2 tablespoons, divided
  • 3 tablespoons vegetable oil or as needed, divided
  • 2 green onions thinly sliced, white and green divided
  • 2 cloves garlic minced
  • 1 teaspoon minced ginger

Sauce

  • ½ cup low sodium chicken broth
  • ¼ cup soy sauce low sodium
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 2 dried red chili peppers whole, or 1/2 teaspoon red chili flakes
  • ½ teaspoon sesame oil

Instructions

  • Cut chicken breasts into 1" cubes. Season with salt & pepper and toss with egg. Remove chicken from egg and toss with ½ cup cornstarch.
  • Heat 2 tablespoons oil in a pan over medium-high heat. Add half of the chicken and cook until crisp and cooked through, about 5-6 minutes. Repeat with remaining chicken, adding more oil if needed. Remove from the pan and set aside.
  • For the sauce, combine all ingredients in a small bowl and whisk.
  • Heat 1 tablespoon oil in a small pan over medium heat. Add the whites of the green onion, garlic, and ginger and cook until fragrant, about 1 minute. Stir in sauce ingredients and simmer 2-3 minutes or until thickened.
  • Combine remaining 2 tablespoons cornstarch with 2 tablespoons water. Slowly drizzle cornstarch into the sauce while whisking until it is slightly thickened. Toss sauce with cooked chicken and garnish with remaining green onion.

Notes

Leftovers can be kept in an airtight container in the fridge for up to 4 days. 

Nutrition

Calories: 430 | Carbohydrates: 24g | Protein: 42g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 191mg | Sodium: 1180mg | Potassium: 742mg | Fiber: 1g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg
General Tso Chicken with writing
close up of General Tso Chicken in a pan with writing
General Tso Chicken in a frying pan with writing and an image of the dish finished
General Tso Chicken in a dish with a title

Egg Roll in a Bowl {Ready in 20 Minutes!}

Egg Roll in a Bowl is so packed with flavor! This low carb meal has an unmistakable egg roll flavor that everyone loves!

If you are fresh out of egg roll or wonton wrappers (just want to cut some carbs) this is the perfect way to still satisfy your craving! Great for a crowd, try serving it as an entrée over white rice or noodles, or even zoodles!

What’s in Egg Roll in a Bowl

A delicious array of Asian-inspired ingredients that come together in a jiffy!

GROUND PORK The classic egg roll filling is made with ground pork, but feel free to substitute it for beef or chicken.  For a vegetarian option try doubling up on the veggies or using ground tofu!

VEGGIES We love the addition of the coleslaw mix but for some extra heartiness and your own favorite veggies from celery to cauliflower, water chestnuts or mini corn!

I keep this low carb but if you crave a little crunch, add some fried wonton strips or baked wonton chips.

Close up of Egg Roll in a Bowl, in a frying pan.

Delicious Variations

Egg roll in a bowl is totally customizable! Try switching it up with the following additions:

  • NUTS: roasted, chopped peanuts or cashews.
  • SAUCE: hoisin sauce, sriracha, or red chile paste.

How to Make Egg Roll in a Bowl

Who doesn’t love all-in-one bowls and this Chinese inspired dish is especially easy to make!

  1. Brown ground pork and drain the fat.
  2. Add onions whites, ginger, garlic and coleslaw mix.
  3. Saute until the slaw is tender and add soy sauce and sesame oil.

To serve, garnish with cilantro, the green portions of the onions, and extra sesame seeds.

Overview of Egg Roll in a white bowl, garnished with green onion and sesame seeds.

Leftovers

Not only is this great as leftovers, I often intentionally double the recipe so I can freeze servings for lunches. It’s SO good.

For best results, put leftover egg roll in a bowl in a container with a tight-fitting lid. It should keep about three days but it also freezes well if needed.

To reheat, simply pop it in the microwave, give it a good stir and refresh the flavors with a dash of soy sauce, red chile paste (for added heat!) and salt and pepper.

More Take Out Favorites

Did you enjoy this Egg Roll in a Bowl? Be sure to leave a rating and a comment below!

a serving of egg roll in a bowl

Egg Roll in a Bowl

Egg Roll in a Bowl is an Asian-inspired dish that is full of flavor! Pork & coleslaw mixed with a sauce and cooked until tender.
Course Appetizer
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 353
Author Holly Nilsson

Ingredients

  • 1 pound ground pork or chicken
  • 4 green onions whites/greens separated
  • 2 teaspoons ginger grated
  • 4 cloves garlic
  • 1 pound coleslaw mix
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil or to taste
  • cilantro & sesame seeds for garnish

Instructions

  • Brown pork in a pan until no pink remains. Drain fat.
  • Add the whites of the green onions, ginger, garlic, and coleslaw mix.
  • Cook until slaw is tender, about 5 minutes. Stir in soy sauce and sesame oil and stir until coated.
  • Garnish with cilantro, greens of green onions, and sesame seeds and serve.

Notes

Optional additions
Chopped mushrooms, water chestnuts or other vegetables
Sriracha or hot sauce to taste

Nutrition

Calories: 353 | Carbohydrates: 9g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 841mg | Potassium: 592mg | Fiber: 3g | Sugar: 4g | Vitamin A: 231IU | Vitamin C: 45mg | Calcium: 78mg | Iron: 2mg
Egg Roll in a Bowl with text
A serving of egg roll in a bowl with text
Close up of egg roll in a bowl