Turkey Wraps – Ready in 10 Minutes!

Turkey wraps are the perfect meal on the go and can be made with turkey from the deli or even leftover roast turkey. Add in your favorite veggies, cheese, a smear of sauce and roll it all up!

Turn this delicious wrap into a party favorite by chilling and slicing into rounds!

Turkey Wrap close up on a cutting board with chips and a pickle

On-the-Go Favorite!

Wraps like this one are amazing because, with just a few ingredients, you can have a healthy, filling, lunch, or dinner alternative in mere minutes!

These wraps can be made ahead of time for the perfect snack on the way to soccer practice or quick lunch on the run!

Fill it full of lettuce or veggies for lots of flavor and crunch!

Serve with a side of fruit kabobs and you are on your way! Use leftover meats, veggies, or even spreads for a quick and flavorful wrap that fits easily into a lunchbox, backpack, or purse!

ingredients to make Turkey Wrap on a cutting board

Ingredients/Variations

Wrap ingredients can be as complicated or simple as you like! The ingredients in this recipe resemble that of a club sandwich in a tidy handheld bite!

MEATS This wrap is full of sliced turkey (deli or homemade) but feel free to add ham or chicken breast. Don’t skip the bacon!

SAUCE A quick homemade honey mustard is a go-to but change it up with your favorite sauces. Cream cheese and cranberry sauce make a great addition! Try mayo or even aioli!

VEGGIES Tomatoes for some juicy tang and shredded lettuce for crunch are a must! Add some creamy avocado, cucumbers, onions, or even bean sprouts…the possibilities are endless!

process of making a Turkey Wrap

How to Make Turkey Wraps

It’s super easy to make the best turkey wrap ever!

  1. Spread cream cheese and cranberry sauce equally between two tortillas.
  2. Divide remaining ingredients over the two wraps.
  3. Roll tightly and refrigerate in plastic wrap or serve immediately.

Tips for Perfect Wraps

  • Heating the tortillas for a few seconds in the microwave will keep them from cracking as you roll them.
  • Ensure ingredients and sauces are about ½ inch from the edges all the way around. This will help keep everything from spilling out.
  • To store turkey wraps, once they are fully assembled, wrap them tightly in plastic wrap and store them in the refrigerator. Make them ahead and they should last up to 4 days in the refrigerator.
  • To serve as pinwheels at a party, add a bit of spreadable cream cheese to the tortilla before adding the other ingredients. Wrap in plastic wrap and refrigerate at least 2 hours or overnight. Cut into 1″ slices.

PRO TIP: The best way to roll wraps is like wrapping a burrito. Once all of the ingredients are in place, gently fold up the tortilla from the bottom about a quarter of the way and then overlap left to right. Folding up from the bottom keeps all the goodies inside!

Great Ways to Use Leftover Turkey

Did you love these Turkey Wraps? Be sure to leave a rating and a comment below! 

close up of Turkey Wrap

Turkey Wrap

Turkey Wraps are full of fresh veggies, turkey slices, cheese, and cranberry sauce!
Course Dinner, Entree, Lunch, Main Course, turkey
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2 wraps
Calories 402
Author Holly Nilsson

Ingredients

  • 2 large flour tortillas 10"
  • 4 ounces turkey leftover or deli turkey
  • 1 ½ cups lettuce or fresh spinach, shredded
  • 4 large slices tomato
  • 2 ounces chedar cheese or havarti, sliced
  • 1/4 cup honey mustard sauce store bought or below

Instructions

  • Place tortillas on a place and cover with plastic wrap. Warm tortillas slightly in the microwave, about 20 seconds.
  • Add 2 tablespoons honey mustard to each tortilla. Divide remaining ingredients over tortillas. Roll tightly.
  • Refrigerate up to 24 hours or serve immediately.

Notes

Warming tortillas slightly will help keep them from cracking as they're rolled.
To change the flavor, swap out the honey mustard for 3 tablespoons cream cheese mixed with 3 tablespoons cranberry sauce.
If desired turkey wraps can be cut into pinwheels to serve at a party.
Homemade Honey Mustard
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Nutrition

Serving: 1wrap | Calories: 402 | Carbohydrates: 32g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 572mg | Potassium: 270mg | Fiber: 2g | Sugar: 17g | Vitamin A: 877IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 2mg
Turkey Wrap cut in a half and stacked on eachother with writing
open Turkey Wrap with writing
close up of Turkey Wrap with a title
Turkey Wrap ingredients with a title and finished turkey wrap on a cutting board

Blackened Salmon (20 minute meal)

This blackened salmon recipe is not only easy, but it’s a tasty meal that is on the table in just minutes!

Salmon is packed full of healthy goodness, quick to make and incredibly delicious! Serve it on its own or add it to a salad for an easy meal.

two pieces of cooked blackened salmon topped with parsley and served with lemons

Why We Love This Recipe

Blackened salmon sounds so fancy on restaurant menus, but it’s quite easy to make at home!

This is made with a homemade blackened seasoning which means you can control the salt & heat levels!

It’s so quick to make, in about 20 minutes, you’ll have a light, flavorful entree. Serve with steamed or roasted veggies and a crisp salad!

What is Blackened Salmon?

Blackened seasoning is a Cajun-style dry rub first made by Chef Paul Prudhomme!

Blackened seasoning can be purchased in stores but I often find it too salty so I prefer to mix up my own blend. If you are purchasing blackened seasoning (or Cajun seasoning) I highly suggest ordering Andy Roo’s.

After applying it, the meat is cooked at a high temperature with oil until the seasoning mix is caramelized on the outside. This results in a “blackened” appearance, but the fish stays incredibly juicy and tender on the inside.

Salmon seasoned on a baking tray

Ingredients/Variations

FISH Salmon is used in this recipe but feel free to use any fish you have on hand. Tilapia, Mahi, Red Snapper, and Halibut will all taste amazing!

SEASONING A savory combination of spices (Cumin, paprika, onion, garlic, and chili powder) are mixed with brown sugar to create this amazing spice blend!

Feel free to adjust the spices to your preference. If you prefer a milder version, skip or add less of the paprika or chili powder. If you want to kick it up a notch, add some cayenne!

Close up of a salmon fillet seasoned with blackening seasoning

How to Make Blackened Salmon

This Blackened Salmon recipe takes no time at all!

  1. Prepare blackening seasoning and set aside.
  2. Coat both sides of salmon fillets.
  3. Pan fry fillets in hot oil 4 to 6 minutes on each side. Be careful not to overcook.

Salmon Cooking Tips

  • Preparing salmon with skin on will yield a juicer filet!
  • Salmon will change from reddish color to pink as it cooks.
  • After about 4-6 minutes per side, salmon should flake easily with a fork but still be slightly translucent in the center.
  • Thicker salmon will need closer to 6 min per side, thinner filets will need closer to 4 minutes.
  • Once the fish becomes flaky, remove it from the heat right away to avoid over-cooking.

a spatula lifting blackened salmon from cast iron

Leftovers

Blackened salmon will keep about 4 days in the refrigerator sealed in a zippered bag or airtight container.

Reheating is easy in the microwave. To refresh the flavors just add a dash of salt and pepper and a squeeze of fresh lemon!

Salmon can be frozen but will be a little soft once it is thawed, so it’s good for salads and sandwiches instead:

Delicious Salmon Recipes

Did you try this Blackened Salmon? Be sure to leave a rating and a comment below! 

two pieces of cooked blackened salmon topped with parsley and served with lemons

Blackened Salmon

Fresh salmon fillets with a blackened seasoning rub, seared until tender and flaky!
Course Dinner, Entree, Fish, Lunch, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 347
Author Holly Nilsson

Ingredients

  • 4 salmon fillets 6 ounce each
  • 3 tablespoons extra virgin olive oil

Seasoning Mix

  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dark brown sugar
  • ½ teaspoon kosher salt or ¼ teaspoon table salt
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne powder optional

Instructions

  • Combine spices and brown sugar in a small bowl.
  • Lay out salmon fillets and coat both sides equally with the seasoning mixture.
  • In a 12-inch skillet add olive oil and set over medium heat.
  • When the oil is hot add the salmon and cook for about 4-6 minutes per side or until blackened and cooked to your desired doneness. Do not overcook.

Notes

You can use a premade blackened seasoning if you prefer. 
Cook salmon just until cooked and flaky. It should be somewhat translucent in the very center. Keep in mind that as the salmon sits, it will continue cooking a little bit. Do not overcook.
Thicker salmon will need closer to 6 min per side, thinner filets will need closer to 4 minutes. After about 4-6 minutes per side, salmon should flake easily with a fork but still be slightly translucent in the center.
Once the fish becomes flaky, remove it from the heat right away to avoid over-cooking.

Nutrition

Calories: 347 | Carbohydrates: 3g | Protein: 34g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 372mg | Potassium: 865mg | Fiber: 1g | Sugar: 1g | Vitamin A: 687IU | Calcium: 29mg | Iron: 2mg
Blackened salmon served with asparagus with writing
Blackened Salmon on a plate with writing
Two blackened salmon fillets on a plate with writing
Blackened salmon fillets on a plate with writing

Vegetarian Black Bean Tacos

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.
Vegetarian Black Bean Tacos

Based on your feedback and my desire to create more plant-based recipes for vegetarians and those who are trying to cut down on their meat consumption (try Meatless Monday!), you’ll love these Crunchy Black Bean Tacos. Make it a fiesta with cilantro lime rice and guacamole on the side! And if you prefer beef, these slow cooker beef tacos are a favorite in my house!

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The post Vegetarian Black Bean Tacos appeared first on Skinnytaste.

Baja Fish Tacos

Baja Fish Tacos are soft tortilla shells stuffed with crispy beer battered cod and topped with pico de gallo and the perfect cilantro ranch dressing.  Every bite of the fried fish is bursting with flavor but is still light and fresh enough for a perfect summer meal!

Fish tacos are a great seafood version of the tried and true taco.  Try Easy Shrimp Tacos and Grilled Spicy Blackened Salmon Tacos for more great fish taco recipes!

Finished baja tacos on a plate.

Fish Tacos

Fresh and colorful fish tacos are the quick and easy, but insanely delicious recipe you have been looking for this summer!  They are so easy to put together and make a great meal for any day of the week.  The cod is perfectly flaky with a well seasoned beer battered coating that has the perfect amount of crisp.

Load your fish into homemade tortillas for a soft shell.  Then drizzle the pan fried cod with freshly diced pico de gallo and homemade cilantro ranch dressing as your baja sauce.  Finally, sprinkle cilantro all over for a vibrant citrusy spice and great color.  These tacos are a dinner everyone will go crazy over!

Taco Ingredients:

Don’t let this long list scare you because a big part of ingredient list is seasonings for the perfectly crispy crust on the cod.  These are those staple spices you already have in your cabinet and get used often!  The fresh cod will be the most important element of these fish tacos, so be sure to buy the freshest fish you can find.  Even if that means swapping out cod for a different fresh catch of the day!

  • Fresh Cod: Use a mild white fish. Halibut, Mahi Mahi, or Talapia are some other good examples if you can’t find fresh cod.
  • Salt and pepper: Used to season the cod and also in the crispy beer batter.
  • Flour: Combine flour with seasonings and beer to make the perfect batter.
  • Chili powder: A blend of savory spices that adds mild to moderate heat depending on the blend.
  • Paprika: Very mild smokey flavor and adds great color to the cod.
  • Garlic powder: Adds a sweet garlic flavor.
  • Cumin: Adds earthy depth to the flavor of the batter.
  • Beer: Combine with dry ingredients to make a moist batter to dredge the fish in.
  • Oil: Heat to 350 degrees before adding in cod.
  • Toppings: Pico de Gallo and Cilantro Ranch Dressing
  • Tortilla Shells: Make your own homemade tortillas or choose any store bought variety that are about 6 inches.

How to Make Baja Tacos:

This savory fish taco is not too complicated to make.  If you are not used to working with fish, no problem! This recipe is easy to follow.  Start by slicing the fish and dredging it in the batter.  Then, fry it in hot oil for a short 2-3 minutes per side.  Once your fish is done, you are ready to put together the most amazing fish tacos you have ever had!

  1. Prep fish: Prepare the cod by cutting them in one-inch pieces about 3-4 inches long. Salt and pepper and set aside.
  2. Combine dry ingredients and beer: In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
  3. Heat oil: Preheat a medium sized skillet over medium high heat, add oil until it is about 1/2 inch up the side. Heat until the thermometer reads 350 degrees.
  4. Coat cod: Working in batches, dredge each piece of cod into the batter
  5. Fry: Add cod to the preheated oil until golden brown about 2-3 minutes each side. Remove and set aside on plate.
  6. Assemble: Put together the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.

Steps to make baja tacos.

Taco Tips:

The original Baja Taco was made with a deep fried white fish, creamy white sauce, and shredded cabbage or slaw.  It is easy to see why it has remained so popular!  It is an easy and crowd-pleasing meal.  Everyone can pile their taco up and stuff it with all their favorite toppings.  These will be the best fish tacos you have ever had!

Some pro tips to follow:

  • Make a slaw to add extra crunch: Making a simple slaw to stuff in the taco will add the perfect additional crunch to your taco.  You will want to mix finely shredded cabbage, chopped red onion, apple cider vinegar, oil and salt to make a great slaw that will go perfectly with the spices from the cod batter.
  • Drain the Fried Fish: When you remove your fish from the pan, lay them on a paper towel lined plate to soak up any excess oil from the fish.
  • Serve with: Lime wedges, avocado, slaw, rice, pico, cilantro ranch dressing, shredded cheese, mexican street corn
  • Don’t over crowd the pan: Cook the cod in batches so the oil keeps its heat and the fish cooks evenly.
  • Sift flour: Before adding the flour into the batter mix, sift it to get the perfect consistency in the batter.
  • Dry Fish: Pat the fish dry before seasoning and dredging in batter.
  • No Beer Batter: If you don’t want to use beer in your batter you could swap it out for ginger ale or sprite!
  • Corn tortillas: Some people swear by using corn tortillas in this recipe.  If you are a corn tortilla lover try it out!

Can Fish Tacos Be Made Ahead?

You are going to love these amazing fish tacos! Especially since the ingredients can be prepped and stored ahead of time! Your tacos will ready to build any night of the week!  Be sure to store baja taco toppings separately for the best results.

  • To store the cod: Allow to cool completely and store within 2 hours of cooking.  Then place it in a shallow airtight container.  The fish will remain safe to eat when kept in the refrigerator up to 4 days, but f you don’t plan to eat your leftovers right away, you should store them in the freezer for up to 3 months.
  • To thaw frozen cod: Leave frozen cod in the refrigerator overnight to thaw, then use within 3 days.  If you re-heat in a microwave, eat immediately.
  • Cilantro Ranch Dressing: Keep in an airtight container in the refrigerator for up to 2 weeks.
  • Pico de Gallo: Stores well in the refrigerator for up to a week or in the freezer for 1-2 months.
  • Cabbage Slaw: Wrap tightly and store in the refrigerator for up to 5 days.  Do not freeze.

Picking up a finished baja taco.

More Tasty Taco Night Recipes:

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Baja Fish Tacos

Baja Fish Tacos are soft tortilla shells stuffed with crispy beer battered cod and topped with pico de gallo and the perfect cilantro ranch dressing.  Every bite of the fried fish is bursting with flavor but is still light and fresh enough for a perfect summer meal!
Course Appetizer, Dinner, Main Course, Snack
Cuisine Mediterranean, Mexican
Keyword baja fish tacos, fish tacos, tacos
Servings 4 Tacos
Calories 304kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Prepare the cod by cutting them in one inch pieces about 3-4 inches long. Salt and pepper and set aside.
  • In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
  • Preheat a medium sized skillet over medium high heat, add oil until it is about 1/2 inch up the side. Heat until the thermometer reads 350 degrees.
  • Working in batches, dredge each piece of cod into the batter and add to the preheated oil. Fry until golden brown about 2-3 minutes each side. Remove and set aside on plate.
  • Assemble the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.

Nutrition

Calories: 304kcal | Carbohydrates: 40g | Protein: 26g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 361mg | Potassium: 541mg | Fiber: 1g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg

Caprese Sandwich with Basil Pesto

A Caprese Sandwich with Basil Pesto is a thick ciabatta bread stuffed with layers of tomato, mozzarella, and fresh pesto.  Add a drizzle of a balsamic glaze and you will have a homemade sandwich that is better than anything you could buy at a restaurant!

The Caprese pairing of mozzarella, tomato, and basil is so amazing you will want to make it again and again.  Try Caprese Skewers for a great appetizer version!

Balsamic glaze drizzled over caprese sandwiches on a plate.

Caprese Sandwich with Basil Pesto

This caprese sandwich is a perfect twist on the caprese salad.  The soft chewy bread that is coated in fresh pesto is the perfect platform for the sweet tomato and mozzarella.  Each bite delivers juicy tomato and tangy balsamic dressing.  The nutty flavors from the pesto balance out the flavors perfectly!

Best of all, this caprese sandwich is easy to make and take!  It takes just minutes to prepare and is the perfect picnic food.  Wrap it tightly in sandwich wrap or aluminum foil and pack it for a beautiful lunch outside.  It is so light but filling and is a homemade lunch your whole family will go crazy over!

What do I Need to Make a Caprese Sandwich?

A made from scratch pesto will make a huge difference in the finished sandwich.  The pesto will soak into the bread and create the perfect moist texture.  To learn how to make the best pesto check out my homemade pesto recipe!

Basil Pesto

  • Basil: The main source of flavor so choose fresh, green basil leaves.
  • Parmesan: Freshly grated for the most flavor.
  • Garlic: We love garlic so 3 cloves works well for us.  However, if you aren’t as into a garlic flavor, start with less and add more in as you taste it.  Overall, you want the flavor of the pesto to be balanced between all the flavors.
  • Pine Nuts: Great nutty flavor! Swap for walnuts if you prefer.
  • Olive Oil: Use a high quality extra virgin olive oil for the best flavor!

Sandwich:

  • Tomato: Slice to 1/4 inch thick, then layer with mozzarella slices.
  • Mozzarella Cheese Slices: Lay cheese directly on pesto before adding tomatoes.
  • Ciabatta Buns: Or bread of your choice.
  • Balsamic glaze: Drizzle over the tomatoes.

How to Make Caprese Sandwich and Basil Pesto:

This caprese sandwich is easy to make and even easier to fall in love with!  First, slather your delicious made from scratch pesto all over the soft bread.  Then layer it up with fresh tomato, mozzarella, and balsamic glaze and you have the most amazing sandwich in just minutes!

  1. Blend pesto: In a food processor first combine basil, parmesan, garlic, pine nuts and olive oil. Then pulse until the olive oil looks emulsified and the pesto looks uniform.
  2. Build sandwich: First slice the bread in half and spread pesto on one side. Next, layer the cheese and tomatoes and finally drizzle with balsamic glaze.

Steps to make a caprese sandwich.

Sandwich Variations:

The tried and true caprese ingredients like tomato, mozzarella and basil are the start of any delicious recipe.  But when you add bread and pesto and turn it into a sandwich it is even better!  Now try a few more variations to create your favorite version of this traditional flavor combination.

  • Protein: Add turkey, chicken, or flank steak to add a great protein.
  • Bread: A thick, sturdy bread is best for this sandwich.  Ciabatta is great but can easily be swapped out for a sourdough or focaccia.
  • Warm it up!  Heat your sandwich in a panini press or on a grill pan for the perfect ooey gooey sandwich!  Before you start, brush the outside of the bread with a little bit of oil to get the perfect crispy toasted bread.
  • Shortcut: For last minute time saving use store bought pesto.
  • Make your own Balsamic Glaze: Heat 1 cup of balsamic vinegar over medium-low heat until it reduces down to about half.  This will thicken it and bring the flavor out.  For a sweeter glaze, add 1/4 cup apple juice to 1/2 cup balsamic vinegar before reducing.
  • Green: Add arugula to your sandwich for a little bit of crunch and even more color!
  • No cheese? Replace the cheese with creamy avocado slices!

A finished caprese sandwich on a plate.

More Caprese Inspired Recipes:

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Caprese Sandwich with Basil Pesto

A Caprese Sandwich with Basil Pesto is a thick ciabatta bread stuffed with layers of tomato, mozzarella, and fresh pesto.  Add a drizzle of a balsamic glaze and you will have a homemade sandwich that is better than anything you could buy at a restaurant!
Course Dinner, Main Course
Cuisine Italian, Italian American
Keyword basil pesto chicken sandwich, caprese sandwich, caprese sandwich with basil, caprese sandwich with basil pesto
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 Sandwiches
Calories 422kcal
Author Alyssa Rivers

Ingredients

Basil Pesto:

  • 2 cups fresh basil
  • 1/2 cup freshly grated parmesan
  • 3 garlic cloves
  • 1/4 cup pine nuts
  • 1/2 olive oil

Sandwich:

  • 1 medium tomato sliced 1/4 inch thick
  • 8 slices mozzarella cheese 1/4 inch thick
  • 4 ciabatta buns or bread of choice
  • balsamic glaze for drizzle

Instructions

  • In a food processor combine basil, parmesan, garlic, pine nuts and olive oil. Pulse until the olive oil looks emulsified and the pesto looks uniform.
  • To make the sandwiches: Slice the bread in half and spread pesto on one side. Layer the cheese and tomatoes and drizzle with balsamic glaze.

Nutrition

Calories: 422kcal | Carbohydrates: 31g | Protein: 24g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 823mg | Potassium: 226mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 7mg | Calcium: 453mg | Iron: 1mg

Caprese Salad

Caprese Salad is made with layers of fresh tomato slices, basil, and mozzarella cheese, then drizzled with balsamic glaze and topped with a sprinkle of salt and pepper.  It is the perfect summer meal that you will crave all year!

Tomato and mozzarella appetizers start your menu off with great color and flavors, so try Easiest Bruschetta Recipe or Italian Avocado Cucumber Salad.  These fresh and colorful apps are great for entertaining or for a typical Tuesday.

Caprese Salad on a white plate.

Caprese Salad Recipe

Summertime is one of my very favorite seasons! Being outside and seeing the bright colors makes me happy. I seem to crave lighter meals during this time of year and love this caprese salad recipe. Fresh fruits and vegetables become my go-to snacks and adding them to each meal makes it even better. Tomatoes are rich in flavor but have a light and airy taste to them. The fresh flavors in this salad come alive and make the perfect combination!

Tomatoes and mozzarella are the two main ingredients. The sweet and colorful tomatoes were so juicy and soaked in the balsamic glaze. The mozzarella’s soft, creamy texture was perfect! The basil and coarse salt gave just the right Italian spices that are original to this salad.  Don’t overlook this salad, it may be simple to make, but it is so impressive and beautiful on the plate. This caprese salad is my first choice for a fantastic summer salad for sure!

Where did Caprese Salad Come From?

The name literally means “salad of Capri” due to its original home on the island of Capri.  It is pronounced “Cuh-prey-zey.” There is not a real reason behind it but a few myths that formed around fresh tomatoes and a type of cheese with a sweet basil leaf over top. It is popular in Italy and one of the most famous salads there.

What’s in a Fresh Caprese Salad?

Whenever I am at the farmers market in the summer and I see all the fresh tomatoes I get so excited to create this colorful salad.  This ingredient list is so short I have it memorized.  It is really such a simple list of ingredients that picking quality is vital! It will make all the difference to have fresh from the garden or farm ingredients.

  • Tomatoes: I love to use ripe summer tomatoes from my garden or the local farmers market.
  • Mozzarella: Slice and layer with tomatoes. If you can’t find fresh mozzarella look for burrata or bocconcini before opting for the packed version that has been wrapped and water soaked and will be rubbery and won’t absorb the oils and flavors as well.
  • Olive Oil: Extra virgin olive oil is the best for this salad.
  • Balsamic Glaze: Drizzle on top of the layers of mozzarella and tomatoes.
  • Sea Salt and Pepper: To taste.  My opinion is you must use a coarse salt and a freshly ground black pepper.
  • Basil: Fresh will give you the most vibrant flavor!

How to Prepare a Italian Caprese Salad:

To make this fresh and satisfying summer salad, you will just need to slice the ingredients, layer them, and drizzle with olive oil and balsamic glaze.  It will be ready in a flash and gone just as quickly because this caprese salad is unbelievably good!

  1. Slice tomatoes: Cut as evenly as possible into ¼ inch thick slices.
  2. Slice cheese: Use a cheese cutter to slice cheese into ¼ inch pieces.
  3. Layer: Place tomatoes and cheese on a plate in layers.
  4. Drizzle: Top with a drizzle of olive oil and balsamic glaze.   Then sprinkle with flaked sea salt, pepper and fresh basil.

The Recipe Critic Pro Tip:

To create a professional looking display use a serrated knife to cut easily through the tomato and make clean even slices.  Also, make sure to match your tomato size to the size slice of cheese for the best looking presentation.

Ingredients for Caprese salad.

 

What do I Serve with an Italian Salad:

This easy fresh salad has sweet and fresh flavors that pair very well with savory sidekicks.  Add meat or bread to make this amazing appetizer into a complete meal.

  • Cured meat slices
  • Flank steak
  • Grilled Chicken
  • Toast
  • Salad

Salad Variations:

I love the original layered and drizzled version of this salad.  It presents so beautifully.  The red and white colors are even a bit patriotic if you ask me.  Here are some great ideas to take this salad to the next level.  I guarantee you will be craving these fresh flavors and making this salad a ton!  So, you may want a few variations to keep it interesting! 🙂

  • Chopped salad: Chop all the ingredients and toss with vinaigrette instead of layering.
  • SkewersStack grape or cherry tomatoes and mini mozzarella balls then drizzle with balsamic.

Storing Tomato and Mozzarella Salad:

The fresh from the garden flavors are clearly going to be most vibrant and bold if served immediately.  However, that is not always possible.  Sometimes, making a salad ahead can be a lifesaver and this salad can be made ahead.  I recommend storing the ingredients separately and layering and plating at the last second. To store, you will need to cover tightly in a container, aluminum foil or plastic wrap and then follow the freshness timelines below:

  • Sliced Tomatoes: 3-4 days refrigerated 2 months freezer.
  • Freezing tomatoes: Although they will last for 2 months in the freezer, I don’t recommend using frozen tomatoes for this salad because they will become mushy when you thaw them. If you plan to use them in a sauce or cooked meal it would be different, but for this salad, frozen tomatoes just won’t do.
  • Mozzarella: Refrigerate 1-2 weeks, Freeze up to 6 months.
  • Storing tip: When storing mozzarella wrap the cheese in wax or parchment paper before you cover with plastic wrap or aluminum foil.

Close up on caprese salad.

More Caprese Recipes:

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Caprese Salad

Caprese Salad is made with layers of fresh tomato slices, basil, and mozzarella cheese, then drizzled with balsamic glaze and topped with a sprinkle of salt and pepper.  It is the perfect summer meal that you will crave all year!
Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine Italian, Italian American
Keyword caprese salad, caprese salad recipes, salad caprese
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 People
Calories 742kcal
Author Alyssa Rivers

Ingredients

  • 4 medium ripe tomatoes
  • 1 pound fresh mozzarella
  • 1 teaspoon olive oil
  • balsamic glaze
  • flaked sea salt
  • pepper
  • fresh basil

Instructions

  • Start by slicing tomatoes 1/4 inch thick. Slice the cheese 1/4 inch thick. Layer the tomatoes and cheese on a plate. Drizzle with olive oil and balsamic glaze. Top with flaked sea salt, pepper and fresh basil.

Nutrition

Calories: 742kcal | Carbohydrates: 15g | Protein: 52g | Fat: 53g | Saturated Fat: 30g | Cholesterol: 179mg | Sodium: 1434mg | Potassium: 755mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3582IU | Vitamin C: 34mg | Calcium: 1170mg | Iron: 2mg

 

Cauliflower Pizza Crust – Savory, Cheesy, Delicious!

A cauliflower pizza crust is deliciously different and a great lower-carb choice!

This pizza crust is positively famous for people following a low carb lifestyle, and it’s no wonder! It’s a delicious way to cut back on carbs (and calories) while still getting your pizza fix!

Pair with a tangy easy Italian salad and dinner is served!

Cauliflower pizza crust pizza being served

Easy Cauliflower Pizza Crust

We love this recipe because it’s so easy to put together. Just a handful of ingredients are needed for this homemade crust!

It’s so versatile! Customize it by adding your favorite pizza toppings!

Unlike regular pizza crust, there is no kneading, proofing, or rolling out dough! Just mince it, mix it, press it into a pan, and bake it!

Feel good about eating this low-carb crust! Enjoy this cheesy, pizza, guilt-free!

Cauliflower pizza crust ingredients on a baking tray

Ingredients & Variations

CRUST Cauliflower, an egg, Mozzarella, and some seasonings mix together to create this light and savory crust!

TOPPINGS This pizza is topped with a simple pizza sauce and Mozza cheese. The sky is the limit for toppings, add your favorite or try something new!

VARIATIONS 

      • SAUCE: Use tomato sauce, marinara, BBQ sauce, or even alfredo!
      • MEAT: Pepperoni, bacon, salami, ham, or chicken. All the classic favorites!
      • VEGGIES: Mushrooms, green pepper, onions, olives, or fresh tomatoes will all taste great.
      • CHEESE: All the cheese! Try cheddar, provolone, feta, parmesan, or whatever you have on hand!

Two image showing cauliflower being grated

How to Make Cauliflower Pizza Crust

Making a keto-friendly cauliflower pizza crust? It’s as easy as pie—pizza pie, that is!

  1. Clean and rice cauliflower with a box grater.
  2. Microwave for 7 minutes and drain. Place riced cauliflower in a kitchen towel or cheesecloth and squeeze as much liquid out as possible.
    Three images showing the steps to squeeze moisture out of cauliflower
  3. Add Italian seasoning, egg, and cheese. Mix well. Press into prepared pan and bake 12 minutes. Flip over and bake until golden brown.
    Two images showing cauliflower pizza crust ingredients before and after being mixed
  4. Top pizza with sauce, cheese, and desired toppings.
  5. Return to oven and bake until the cheese is melted and bubbly.

Three images showing the steps to prep, bake, and top the cauliflower pizza crust

Tips for Success

  • The best way to make the crust stick together is to make sure the cauliflower is squeezed as dry as possible.
  • Shred your own cheese, pre-shredded cheeses have additives that can affect the recipe.
  • The crust must be baked before adding toppings.
  • This recipe takes a bit of time. It can be doubled or tripled and extra crusts can be baked and frozen for future use.

Pizza baked on a cauliflower pizza crust

Other Low-Carb Favorites

Did you make this Cauliflower Pizza Crust? Be sure to leave a rating and a comment below! 

Cauliflower pizza crust pizza being served

Cauliflower Pizza Crust

Cauliflower pizza crust is a healthy, savory version of a family favorite!
Course Entree, Main Course, pizza
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 pieces
Calories 68
Author Holly Nilsson

Ingredients

  • 1 head cauliflower
  • 1/2 teaspoon Italian seasoning
  • 1 egg
  • 1 cup mozzarella cheese shredded

For Pizza

  • 1/2 cup pizza sauce
  • 1 1/2 cups mozzarella cheese shredded
  • toppings as desired

Instructions

  • Preheat oven to 425°F. Line a pizza pan with parchment paper.
  • Wash cauliflower and grate it on the large side of a cheese grater or pulse in a food processor until the pieces are about the size of a grain of rice.
  • Place the grated cauliflower in a bowl and cover. Microwave 7 minutes. Remove from microwave and allow to cool.
  • Place cauliflower in a kitchen towel and squeeze to drain as much liquid as possible. Discard liquid.
  • Combine drained cauliflower, egg, seasoning and cheese in a bowl and mix well.
  • Press cauliflower into prepared pan. Bake 12 minutes, flip crust and bake another 10-12 minutes or until browned.

To Bake Pizza

  • Top as desired with cheese and toppings. Bake 5-10 minutes or until cheese is melted.

Notes

Ensure the cauliflower is squeezed as dry as possible.
Shred your own cheese, pre-shredded cheeses have additives that can affect the recipe.
The crust must be baked before adding toppings.
To flip pizza crust, line a large pan or platter with parchment paper. Plate the pan over the crust and flip it over. Remove the original parchment paper (which will now be on top of the crust) and bake.
This recipe takes a bit of time. It can be doubled or tripled and extra crusts can be baked and frozen for future use.
Nutrition information is for the crust only and does not include any toppings.

Nutrition

Serving: 1slice of crust (1/8th) | Calories: 68 | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 117mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 35mg | Calcium: 92mg | Iron: 1mg
pizza on a cauliflower crust with writing
baked cauliflower pizza crust with writing
cauliflower pizza being served with writing
Pizza baked on a cauliflower pizza crust with writing
Top image - cauliflower pizza. Bottom image - baked cauliflower pizza crust

Zesty Lime Grilled Chicken with Pineapple Salsa

Zesty Lime Grilled Chicken with Pineapple Salsa is made with grilled chicken breasts – fresh and flavorful, perfect for weeknight summer dinners.

Zesty Lime Grilled Chicken with Pineapple Salsa on a platter.
Zesty Lime Grilled Chicken

Grilled chicken in the summer is easy and quick! We love grilling and often make Grilled Chicken Bruschetta, Korean Grilled Chicken and Grilled Bourbon Chicken, just to name a few!

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Juicy Grilled Steak Sandwich {Easy to Prep!}

Summer is coming and steak sandwiches are on the menu!

A juicy steak is grilled to perfection, sliced, and served on homemade garlic toast with onions and mushrooms. The perfect easy summer meal with almost no cleanup!

Assembled grilled steak sandwich

I am so excited to have partnered with Reynolds Wrap® to bring you this grilled steak sandwich recipe.

Grilling Season is Here

Reynolds Wrap® Heavy Duty Aluminum Foil makes this recipe easy to prep, easy to cook, and easy to clean! Spending less time prepping and cleaning and more time enjoying friends and family (and juicy steaks on the grill) is what summer is all about.

Proudly made in the U.S.A, Reynolds Heavy Duty Aluminum Foil is available in both 12-inch and 18-inch rolls, and it’s perfect for use in the kitchen and for grilling sides in foil packets alongside steaks without any worry of the foil breaking or tearing!

Grilled Steak Sandwich Raw Ingredients.

Ingredients & Variations

STEAK
The best steaks will have a little bit of marbling in the meat, that strip of fat not only adds extra flavor but will keep the steak juicy! Grilled beef strip loin, sirloin, or ribeye make for great steak sandwiches!

BREAD
Select bread that is firm and robust, like thick garlic bread or ciabatta rolls. You want something that can hold the juices from the steak. Slather on a bit of garlic butter and grill!

VEGGIE FOIL PACKET
Onions, mushrooms, and garlic butter are the perfect addition to any steak sandwich (and make a great side on their own too)! Wrap them in Reynolds Wrap Heavy Duty Aluminum Foil and let them cook alongside the steaks.

How to Make a Grilled Steak Sandwich

This steak sandwich is as easy as 1, 2, 3! Just prep, grill, and assemble to enjoy!

Grill Prep Tip! Use Reynolds Wrap® Heavy Duty Aluminum Foil to clean the grill before cooking.

Simply roll some foil into a ball and use barbecue tongs to rub it along the grates. This is an easy way to remove debris without worrying about bristles from a traditional barbecue brush!

  1. Prep: Assemble mushroom and onion packets (per recipe below). Season steak.

Mushroom, onions, and herbs on foil.

  1. Grill: Grill steaks and veggie foil packets to desired doneness (times and temps below). Add the garlic buttered rolls to the grill while the steak rests.

Steak being grilled

  1. Assemble: Tent steak with foil to rest before slicing (this keeps it nice and juicy). Serve on garlic grilled bread topped with mushrooms and onions.

These steak sandwiches are so versatile yet satisfy the heartiest of appetites! Top with your favorite veggies, some melted cheese, or serve on a bed of greens.

How to Fold a Foil Pack

  1. Tear off a 16” sheet of Reynolds Wrap® Heavy Duty Foil
  2. Center the onions and mushrooms on the foil sheet. Top with herbs and garlic butter.

Steps to fold a tinfoil pack

  1. Bring up the long sides of the foil and double-fold (leave a little bit of room for heat to circulate).
  2. Double fold the two short ends to seal the packet

Grilled steak sliced on a cutting board with remaining ingredients around it.

Got Leftovers?

Steak sandwiches are just as good the next day. Wrap them tightly in foil and pop them in the oven or back on the grill to reheat!

Another favorite is to put a poached egg on top and have delicious steak and eggs in place of your usual breakfast sandwich!

If freezing, be sure to wrap the leftover grilled steak in Reynolds Wrap® Heavy Duty Aluminum Foil before storing it in a zippered bag. This may help prevent freezer burn to allow you to enjoy those leftovers just a little longer!

More Foil Pack Favorites

Did you love this Grilled Steak Sandwich? Be sure to leave a rating and a comment below!

Grilled Steak Sandwich

Steak Sandwiches

Juicy steak is grilled, sliced, and served on homemade garlic toast with a side of grilled veggies for the perfect summer meal.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 sandwiches
Author Holly Nilsson

Equipment

  • Reynolds Wrap® Heavy Duty Aluminum Foil

Ingredients

Steaks

  • 2 strip loin steaks or ribeye steaks, 1" thick
  • 1 tablespoon olive oil
  • salt & pepper to taste or steak seasoning if desired
  • ¼ cup garlic butter divided
  • 4 ciabatta buns or two 6" slices garlic baguette
  • 6 ounces mushrooms 1/2" slices
  • 1 onion sliced
  • 2 sprigs thyme
  • 1 sprig fresh rosemary
  • arugula, dijon mustard, horseradish, provolone cheese optional sandwich additions

Instructions

  • Preheat a grill to medium heat.
  • Remove steaks from the fridge and rub with olive oil. Season with steak seasoning to taste. Set aside on the counter while you prepare the onions and mushrooms.
  • Tear off a 16” sheet of Reynolds Wrap® Heavy Duty Foil and spray with cooking spray.
  • Place onion, mushrooms, 2 tablespoons garlic butter, and herbs in the center of the foil sheet. Season with salt and pepper.
  • Bring up the long sides of the foil, so the ends meet and double-fold the ends. Double fold the two short ends to seal the packet.
  • Place packet on the preheated grill and grill 10-15 minutes on one side. Flip package over and grill an additional 15 minutes or until onion is tender.
  • Add the steaks to the grill (after the initial 15 minutes of cooking the foil packets) and cook 5-6 minutes. Flip steaks and cook an additional 6-8 minutes or until it reaches 140°F or desired doneness. (*see notes).
  • Remove steak from the grill and place on a plate. Loosely tent with Reynolds Wrap and let rest 5-7 minutes before slicing.
  • While steak is resting, butter the ciabatta rolls with garlic butter. Place butter side down on the grill and grill 3-4 minutes or until lightly browned.
  • Slice steak across the grain into 1/2" slices.
  • Spread each toasted roll with dijon mustard (if using) and a small handful of arugula. Add sliced steak, mushrooms and onions (and spoon any butter in the packet over the steaks). Serve immediately.

Notes

To safely clean grill before use, roll a ball of foil and use tongs to scrape the grates of a heated grill.
When sealing the foil packet, be sure to leave a little bit of room for heat to circulate inside.
Bring steaks to room temperature before grilling.
For best results, use an instant-read thermometer to ensure the steaks do not overcook. I remove the steaks from the grill a couple of degrees before it reaches the desired temperature. It will continue to cook while it rests.
The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium Well: 155°F
Well: 160°F
Grilled Steak Sandwich with writing
Prepared Grilled Steak Sandwich with writing
Close up of a prepared Grilled Steak Sandwich with writing
Top image - Grilled Steak Sandwich with writing. Bottom image - two steak on a grill

Jamaican Beef Patties

Jamaican Beef Patties are filled with spicy beef, seasoned with paprika and allspice and wrapped in a buttery, yellow crust flavored with turmeric.

Girl holding a Jamaican Beef Patty
Jamaican Beef Patties

Jamaican Beef Patties have a unique flavor that you won’t find in any other cuisine in the world with turmeric to give it that Caribbean color. I used to buy beef patties in a little Jamaican spot when I was a college student on a budget. They reminded me of empanadas, only a lot spicier! When I went to Jamaica, I made it a point to try them every chance I could.

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