This salad is a celebration of peak-season fruit. Sweet watermelon and ripe peaches come together in a juicy, colorful medley, complemented by aromatic fresh mint, a whisper of basil, and the unexpected tang of a balsamic glaze drizzle. It’s light, vibrant, and perfect for backyard barbecues, quick lunches, or just a solo moment of summer joy.

Want more salad recipes? Try my delicious Avocado Blueberry Quinoa Salad, the Best Peach Tomato and Burrata Salad, or my crowd-pleaser, Simple Lemon Garlic Kale Salad.

Why You’ll Love This Watermelon Peach Salad

• Sweet & Juicy: Watermelon and peaches are naturally hydrating and sweet.
• Herbal Freshness: Mint and basil lift the dish with brightness.
• Tangy Depth: A drizzle of balsamic glaze brings unexpected contrast.

Ingredients

Watermelon- Acts as the hydrating and cooling base of the salad. Its crisp texture balances well with the softness of peaches and contrasts beautifully with tangy or salty toppings like feta or balsamic glaze.

Peaches- Adds depth of flavor and a softer, more tender bite. Their sweetness complements watermelon while adding a summery, stone-fruit richness.

Fresh Mint Leaves- Lifts the salad with freshness and a light herbal note. Balances the sweetness of the fruit and makes each bite feel extra refreshing.

Fresh Basil- Adds complexity and earthiness to round out the flavors. Gives the salad a more savory, gourmet touch without overpowering the fruit.

Lime Juice- Brightens all the other ingredients and prevents the fruit from oxidizing too quickly.

Balsamic Glaze- Provides a finishing touch that ties the flavors together and enhances the fruit.

Sea Salt- Enhances natural flavors and balances sweetness.

Feta Cheese– Adds savory contrast and a creamy texture.

Instructions

1. Pour the balsamic vinegar into a small saucepan and bring it to a gentle boil over medium heat.
2. Reduce the heat and simmer, stirring occasionally, until it reduces by about half and becomes syrupy—this takes 10–15 minutes.
3. Stir in the honey or sugar during the simmering process.
4. Let it cool slightly—it will thicken more as it cools. Set it aside.
5. In the meantime, gently toss the watermelon cubes and peach slices together in a large bowl.
6. Add the mint and basil, and toss lightly to combine.
7. Drizzle with fresh lime juice and cooled balsamic glaze.
8. Sprinkle with sea salt and crumbled feta. Chill for 10–15 minutes before serving to let the flavors meld. Enjoy!

Tips & Variations

• Add arugula or spinach for a leafy boost.
• Sprinkle chopped toasted almonds or pistachios for crunch.
• Want a fun twist? Try infusing your balsamic glaze with rosemary or a splash of vanilla.

How To Store Watermelon Peach Salad

Same day:

• Store the salad in an airtight container in the fridge.
• It will stay fresh for up to 6–8 hours before the fruit starts releasing too much juice.
• If you’re serving later in the day, hold off on adding the herbs and feta until just before serving to keep the texture and flavor bright.

Overnight or up to 24 hours:

• The salad can last up to 1 day, but it will be juicier and softer.
• Drain excess liquid before serving if needed.
• Refresh with a squeeze of lime, a bit of fresh mint or basil, and a fresh sprinkle of feta if desired.

Watermelon Peach Salad

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• Author: Michelle Powell

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As the summer sun hits its stride, nothing tastes better than something cool, juicy, and refreshing straight from the fridge. Enter: Watermelon Peach Salad—the ultimate warm-weather dish that’s as beautiful as it is delicious. It’s fast, foolproof, and full of flavor. And best of all—it tastes like summer in a bowl.

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Ingredients

Salad:

• 3 cups watermelon, cubed
• 2 ripe peaches, sliced
• 1/4 cup fresh mint leaves, torn
• 1–2 tbsp fresh basil, thinly sliced
• Juice of 1 lime
• 1/4 cup crumbled feta cheese (optional for a savory flavor)
• Pinch of sea salt

Balsamic Glaze:

• 1 cup balsamic vinegar
• 2 tbsp honey or brown sugar

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Instructions

1. Pour the balsamic vinegar into a small saucepan and bring it to a gentle boil over medium heat.
2. Reduce the heat and simmer, stirring occasionally, until it reduces by about half and becomes syrupy—this takes 10–15 minutes.
3. Stir in the honey or sugar during the simmering process.
4. Let it cool slightly—it will thicken more as it cools. Set it aside.
5. In the meantime, gently toss the watermelon cubes and peach slices together in a large bowl.
6. Add the mint and basil, and toss lightly to combine.
7. Drizzle with fresh lime juice and cooled balsamic glaze.
8. Sprinkle with sea salt and crumbled feta. Chill for 10–15 minutes before serving to let the flavors meld. Enjoy!

Notes

• Add arugula or spinach for a leafy boost.
• Sprinkle chopped toasted almonds or pistachios for crunch.
• Store the salad in an airtight container in the fridge for up to 6–8 hours before the fruit starts releasing too much juice.
• If you’re serving later in the day, hold off on adding the herbs and feta until just before serving to keep the texture and flavor bright.

The post Watermelon Peach Salad appeared first on .

Why Easy Whipped Cottage Cheese And Tomatoes Dip?

Because it’s simple, stunning, and secretly healthy. Whipped cottage cheese is having a well-deserved moment right now—and for good reason. It’s high in protein, naturally creamy, and pairs beautifully with bold, fresh flavors. When you blend it with feta, you get a rich, tangy base that feels indulgent but is actually pretty light.

The marinated tomatoes take things to another level. They’re juicy, herbaceous, and slightly garlicky (if you want to sneak some in), bringing in that perfect contrast of brightness to the creamy dip. It’s basically the grown-up version of caprese-meets-creamy-dip, with way less effort and way more flavor.

Want more dip recipes? Try my creamy Easy Cottage Cheese Queso Recipe or my fresh Best Ever 5 Minute Salsa Recipe.

Why You’ll Love This Easy Whipped Cottage Cheese And Tomatoes Dip

• It’s Ridiculously Easy. Just a few fresh ingredients and a quick whirl in the blender—and you’ve got a dip that tastes like it came from a fancy café.
• Packed with Fresh Flavor. The marinated tomatoes are bursting with herby goodness that perfectly balances the creamy base.
• Protein-Packed and Satisfying. Thanks to cottage cheese and feta, this dip is surprisingly filling, without feeling heavy.
• Make-Ahead Friendly. Prep everything ahead of time and assemble when you’re ready to serve. It only gets better as the flavors meld.

Ingredients

Baby Tomatoes– These little gems are sweet, juicy, and perfectly bite-sized. When marinated, they soak up all the herbs and olive oil, turning into a flavor-packed topping.

Fresh Parsley– Parsley adds a fresh, grassy brightness to the tomato mix. It’s clean and slightly peppery, balancing the richness of the cheese without overpowering it.

Fresh Basil– Sweet, aromatic basil is what gives the tomatoes that classic Mediterranean vibe. It adds depth, warmth, and a lovely floral note that pairs beautifully with both cheese and tomatoes.

Olive Oil– A good olive oil does double duty here—it enriches the tomato marinade with silkiness and carries the herb flavors, while also giving the whipped cottage cheese a smoother, more luxurious texture.

Salt– Salt brings out the natural sweetness of the tomatoes and enhances every other flavor in the dip. It’s a small amount, but it’s essential for balance.

Black Pepper– A touch of black pepper adds a little heat and complexity to the marinated tomatoes. It sharpens the flavor just enough without being spicy.

Cottage Cheese– The star of the show! Cottage cheese makes a creamy, protein-rich base when blended. It’s mild in flavor, so it’s the perfect canvas for the bolder toppings.

Feta Cheese– Adds tang and saltiness to the whipped base. It gives the dip more personality and balances the mellow flavor of the cottage cheese.

Instructions

1. Add the quartered baby tomatoes, parsley, basil, olive oil, salt, and pepper to a bowl. Gently mix to combine, and set the bowl aside for 15 minutes to marinate.
2. Combine the cottage cheese, feta cheese, and olive oil in a blender or the bowl of a food processor and blend until smooth.
3. Pour the blended cottage cheese into a low bowl and top with the marinated tomatoes.
4. Serve with pita chips, toasted bread, or veggies and enjoy!
5. If not serving right away, store the cottage cheese mixture and tomatoes in separate containers in the fridge for up to 1-2 days.

Tips & Variations

• Make it ahead: You can prepare both components a few hours ahead and assemble just before serving.
• Add heat: For a little kick, toss a pinch of red pepper flakes into the marinated tomatoes.
• Creamier texture: Want it even silkier? Use full-fat cottage cheese and an extra tablespoon of olive oil.

How To Store Easy Whipped Cottage Cheese And Tomatoes Dip

This dip stores beautifully, making it perfect for meal prep or leftovers.

• Whipped Cottage Cheese Base:
  Store in an airtight container in the fridge for up to 1-2 days. Give it a quick stir before serving—if it’s thickened up too much, just mix in a splash of olive oil or water to loosen it.
• Marinated Tomatoes:
  Keep the tomato mixture in a separate sealed container in the fridge for up to 2 days. The herbs will continue to infuse the tomatoes, making them even more flavorful over time.
• Assembled Dip:
  If you’ve already combined the cheese and tomatoes, it’s best eaten within 1–2 days for peak freshness. The tomatoes may release extra juice, so stir gently before serving or reassemble with a fresh layer of cheese underneath.

Pro Tip: This dip is best served cold or at cool room temperature, so pull it out of the fridge about 15 minutes before serving.

Easy Whipped Cottage Cheese And Tomatoes Dip

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 4-6

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Description

Creamy, savory, and fresh – this Easy Whipped Cottage Cheese and Tomatoes Dip is your new go-to for effortless entertaining or a snack that feels a little fancy. It’s the kind of dish that feels equally at home at a summer gathering or a quiet afternoon with a good book and a baguette. The creamy base of whipped cottage cheese gets a Mediterranean twist with a touch of feta, while the juicy, herb-marinated tomatoes add brightness and texture.

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Ingredients

Marinated Tomatoes:

• 2 cups baby tomatoes, quartered
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, chopped
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Whipped Cottage Cheese:

• 2 cups (16 ounces) cottage cheese
• ¼ cup crumbled feta cheese
• 2 tbsp olive oil

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Instructions

1. Add the quartered baby tomatoes, parsley, basil, olive oil, salt, and pepper to a separate bowl. Gently mix to combine, and set the bowl aside for 15 minutes to marinate.
2. Combine the cottage cheese, feta cheese, and olive oil in a blender or the bowl of a food processor and blend until smooth.
3. Pour the blended cottage cheese into a low bowl and top with the marinated tomatoes.
4. Serve with pita chips, toasted bread, or veggies and enjoy!
5. If not serving right away, store the cottage cheese mixture and tomatoes in separate containers in the fridge for up to 1-2 days.

Notes

• If not serving right away, store the cottage cheese mixture and tomatoes in separate containers in the fridge for up to 1-2 days.
• Pro Tip: This dip is best served cold or at cool room temperature, so pull it out of the fridge about 15 minutes before serving.

• Prep Time: 5 minutes
• Marinate: 15 minutes

The post Easy Whipped Cottage Cheese And Tomatoes Dip appeared first on .

Why Cottage Cheese in Queso?

Before you scroll away, hear me out. Cottage cheese blends into a silky, creamy base that mimics the texture of melted cheese sauce—plus, it’s high in protein and low in carbs. When you mix it with bold taco seasoning and melty shredded cheese, it transforms into something delectable. And yes, even skeptics will be asking for seconds.

Craving more appetizer recipes? Try my Best Ever 5 Minute Salsa Recipe or my gooey Homemade Jalapeno Mozzarella Sticks.

This cottage cheese queso is one of those “how did I live without this?” recipes. It’s fast, fuss-free, and actually good for you. Next time you’re craving something cheesy, give this a whirl—and don’t forget the chips!

Why You’ll Love This Cottage Cheese Queso Recipe

• High-Protein, Low-Guilt: Thanks to cottage cheese, this dip is loaded with protein and lower in fat than traditional queso. Perfect for anyone trying to eat a little cleaner without sacrificing flavor.
• Super Creamy Without the Cream: Blending cottage cheese creates an irresistibly smooth and creamy texture—no heavy cream or processed cheese blocks required.
• Quick & Easy: From blender to bowl in under 10 minutes. It’s the ultimate last-minute party snack or weeknight indulgence.
• Kid-Friendly & Grown-Up Approved: It’s cheesy enough for the little ones and flavorful enough to impress adults. Bonus: they won’t even know it’s made with cottage cheese.

Ingredients

Cottage Cheese (full-fat or fat-free)- This is the base of our queso and the secret to its creamy, rich texture without needing heavy cream or processed cheese.

Taco Seasoning- Adds bold Tex-Mex flavor with a perfect blend of spices like cumin, chili powder, paprika, and garlic.

Shredded Mexican Cheese or Colby Jack Cheese– Melty, cheesy goodness! This binds everything together and gives the queso that classic gooey texture.

Black Beans- Add heartiness, texture, and a little extra protein and fiber. Plus, they soak up the queso flavors perfectly.

Toppings (choose your adventure): This is where you can personalize your queso and make it pop with color, texture, and extra flavor.

• Cilantro: Fresh, herby brightness.
• Onion: Adds crunch and sharpness—red onion for bite, white for a milder taste.
• Pico de gallo: Juicy freshness with a little heat.
• Jalapeño: Kick up the spice level—use fresh or pickled!
• Extra shredded cheese: Because more cheese is never a bad idea.
• Cherry tomatoes: Sweet and juicy pop of flavor.
• Green chiles: For smoky, mild heat that blends right in.

Instructions

1. In a blender, add the cottage cheese and taco seasoning and blend until smooth.
2. Add the smoothed mixture to a microwave-safe bowl and stir in the shredded cheese. Microwave in 30-second increments, stopping to stir between each, until the mixture is melted and smooth. This can take 60-80 seconds. Be careful not to overcook.
3. Fold in the black beans and top the queso with cilantro, red onion, or your favorite Mexican toppings. Serve with fresh vegetables or tortilla chips.
4. Leftovers can be stored in an airtight container in the fridge for up to 4 days. They can be reheated in the microwave, oven, or on the stove until warmed through.

How to Serve It

This queso is wildly versatile. Here are a few favorite ways to enjoy it:

• Dip with tortilla chips or veggie sticks
• Spoon over nachos or tacos
• Drizzle on a burrito bowl
• Add to scrambled eggs or a breakfast wrap

Tips & Variations

• Make it spicy: Add a pinch of cayenne or hot sauce to the blend.
• Make it smoother: For ultra-creamy queso, strain your cottage cheese first to remove excess liquid.
• Make it vegan: Use dairy-free cottage cheese and plant-based cheese alternatives—yes, they exist!

How to Store Your Cottage Cheese Queso

Store leftovers in an airtight container in the fridge for up to 4–5 days.

• When reheating, pop it in the microwave in 30-second intervals, stirring between each one until smooth and heated through.
• You can also warm it on the stovetop over low heat. If it thickens too much, stir in a splash of milk or water to loosen it up.

Easy Cottage Cheese Queso Recipe

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• Author: Michelle Powell
• Total Time: 6 minutes
• Yield: 5

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This Easy Cottage Cheese Queso Recipe proves that you can have your dip and eat it too, without the heavy cream or guilt. With just a handful of simple ingredients, you get a warm, creamy, protein-packed queso that comes together in minutes. Whether you’re dipping chips, spooning it over nachos, or loading it into a burrito bowl, this recipe is a game-changer.

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Ingredients

• 2 cups cottage cheese full-fat or fat-free
• 1 tbsp low-sodium taco seasoning
• 3/4 cup freshly shredded Mexican cheese or Colby jack cheese
• 1/2 cup black beans, rinsed
• For topping: cilantro, onion, pico de gallo, jalapeño, extra shredded cheese, cherry tomatoes, or green chiles

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Instructions

1. In a blender, add the cottage cheese and taco seasoning and blend until smooth.
2. Add the smoothed mixture to a microwave-safe bowl and stir in the shredded cheese. Microwave in 30-second increments, stopping to stir between each, until the mixture is melted and smooth. This can take 60-80 seconds. Be careful not to overcook.
3. Fold in the black beans and top the queso with cilantro, red onion, or your favorite Mexican toppings. Serve with fresh vegetables or tortilla chips.
4. Leftovers can be stored in an airtight container in the fridge for up to 4 days. They can be reheated in the microwave, oven, or on the stove until warmed through.

Notes

Store leftovers in an airtight container in the fridge for up to 4–5 days.

When reheating, pop it in the microwave in 30-second intervals, stirring between each one until smooth and heated through.

You can also warm it on the stovetop over low heat. If it thickens too much, stir in a splash of milk or water to loosen it up.

• Prep Time: 5 minutes
• Cook Time: 1 minute

The post Easy Cottage Cheese Queso Recipe appeared first on .

This salsa has become a staple in our kitchen, and once you try it, you’ll see why. It’s fast, flavorful, and so easy, you’ll wonder why you ever bought the jarred stuff. No cooking, no fuss, just a quick whirl in the blender and you’ve got restaurant-quality salsa that’s bright, flavorful, and completely addictive.

Craving more appetizer recipes? Try our  sweet and salty Air Fryer Bacon Wrapped Dates or our gooey Homemade Jalapeno Mozzarella Sticks.

Why You’ll Love This Best Ever 5-Minute Salsa Recipe

• It’s lightning fast. Seriously — 5 minutes, one blender, and you’re done. Perfect for last-minute guests or snack cravings.
• Restaurant-quality flavor. Bright, bold, fresh — it tastes just like the salsa you get at your favorite Mexican spot (maybe even better).
• Totally customizable. Want it spicier? Milder? Chunkier? Smoother? You’re in control.
• Make-ahead friendly. The flavor actually gets better as it sits, making it perfect for prepping ahead of time.

Ingredients

Can Whole Tomatoes– These are the base of the salsa. Whole tomatoes give you a smoother, richer texture than pre-diced ones and deliver that classic tomato flavor. Keeping the juice adds extra depth and prevents the salsa from being too thick or dry.

Can Rotel- Rotel adds a bold, slightly spicy kick thanks to the green chiles — plus it builds on that tomato base with some texture. It’s what gives this salsa that restaurant-style flavor without any extra chopping or cooking.

Cilantro– Brings a bright, herby freshness that instantly makes the salsa taste homemade. It’s a must for that authentic flavor.

Lime- Lime juice adds acidity, which balances the sweetness of the tomatoes and rounds out the salsa with a zesty, tangy finish.

White Onion- Gives the salsa a savory backbone and a bit of crunch if you keep it chunky.

Garlic- Brings depth and a subtle heat that works beautifully with the tomatoes and chiles. It’s a small addition with a big payoff.

Jalapeño- Jalapeño is the heat source. Leaving the seeds in = spicier salsa. Removing them = milder. You can even add more jalapeño (or swap in a serrano) if you like it hot.

Salt- enhances every other flavor — tomatoes taste sweeter, the lime tastes brighter, and the heat becomes more balanced.

Sugar- Sugar doesn’t make the salsa sweet — it simply balances the acidity from the tomatoes and lime.

Ground Cumin- Adds a warm, earthy undertone that makes the salsa taste more complex and well-rounded.

Instructions

1. In a blender, combine all ingredients.
2. Pulse until you get the consistency you like- I did about 15 pulses for a smooth consistency, but completely liquid. Fewer pulses will give a chunkier consistency. Test seasonings with tortilla chips and adjust if needed.
3. Refrigerate salsa for at least 1 hour. This will allow the ingredients to marinate better.
4. Serve with chips or use on tacos, burritos, eggs, nachos, etc. Enjoy!

Serving Suggestions

This salsa is super versatile! Try it with:

• Tortilla chips (classic!)
• Tacos, burritos, or quesadillas
• Grilled meats or seafood
• Scrambled eggs or breakfast tacos
• As a topping for rice bowls or nachos

Tips & Substitutions

• Heat Level: For a spicier salsa, add an extra jalapeño or use two serrano peppers instead of jalapeños. For a milder version, remove the seeds or use half a jalapeño.
• No Rotel? Substitute with two 10 oz cans of diced tomatoes and one small can of green chiles.
• No blender? Finely chop everything by hand for a chunky pico-style salsa (still delicious!) or use a food processor.

Storage

Store in an airtight container in the refrigerator for up to 1 week. The flavor improves as it sits, so feel free to make it ahead of time!

Best Ever 5 Minute Salsa Recipe

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• Author: michelleapowell
• Total Time: 5 minutes
• Yield: 5-6 cups

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Description

There’s nothing quite like the fresh, zesty taste of homemade salsa — especially when it comes together in just 5 minutes with simple pantry staples and a few fresh ingredients. Whether you’re hosting a party, prepping for Taco Tuesday, or just craving a bold snack, this Best Ever 5-Minute Salsa is the recipe you’ll come back to over and over again.

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Ingredients

• 1–28 oz can whole tomatoes, with juice
• 2–10 oz cans Rotel, diced tomatoes, and green chiles
• 1/2 cup cilantro
• 1/2 whole lime juice
• 1/4 cup white onion, chopped
• 1 garlic glove
• 1 whole jalapeno, stem removed
• 1/2 tsp salt (more to taste)
• 1/4 tsp sugar
• 1/4 tsp ground cumin

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Instructions

1. In a blender, combine all ingredients.
2. Pulse until you get the consistency you like. I did about 15 pulses for a smooth consistency. Fewer pulses will give a chunkier consistency. Test seasonings with tortilla chips and adjust if needed.
3. Refrigerate salsa for at least 1 hour. This will allow the ingredients to marinate better.
4. Serve with chips or use on tacos, burritos, eggs, nachos, etc. Enjoy!

Notes

• Heat Level: For a spicier salsa, add an extra jalapeño or use two serrano peppers instead of jalapeños. For a milder version, remove the seeds or use half a jalapeño.
• No Rotel? Substitute with two 10 oz cans of diced tomatoes and one small can of green chiles.
• No blender? Finely chop everything by hand for a chunky pico-style salsa (still delicious!) or use a food processor.
• Store in an airtight container in the refrigerator for up to 1 week. The flavor improves as it sits, so feel free to make it ahead of time!

• Prep Time: 5 minutes

The post Best Ever 5 Minute Salsa Recipe appeared first on .

This Arugula Pear Salad is not just delicious—it’s a celebration of textures and flavors. The tender yet slightly crisp arugula provides a peppery kick, while the juicy pears add natural sweetness and a touch of softness. With its tangy and zesty notes, the lemon dressing brightens up the whole dish, creating a refreshing balance that’s perfect for any occasion.

Want more salad recipes? Try my delicious Avocado Blueberry Quinoa Salad, the Best Peach Tomato and Burrata Salad, or my crowd-pleaser, Simple Lemon Garlic Kale Salad.

Why You’ll Love This Arugula Pear Salad With Lemon Dressing

• Healthy and Nutritious– Packed with nutrient-rich arugula, pears, and walnuts, this salad is a powerhouse of vitamins, fiber, and healthy fats. It’s a great way to get a variety of nutrients in one delicious dish. Plus, it’s naturally low in calories but high in flavor, so you can enjoy it without any guilt.
• Versatile and Customizable– Whether you’re looking for a quick weeknight meal, a light lunch, or a dish to impress at a dinner party, this salad is incredibly versatile. You can easily adjust it to suit your taste by adding proteins like grilled chicken or adding in a cheese. It’s a crowd-pleaser for any occasion.
• Super Easy to Make– Despite looking elegant, this salad is incredibly easy to prepare. With just a few simple steps, you can have a stunning salad on the table in minutes. The lemon dressing comes together quickly, and everything is tossed in one bowl—no complicated prep is required.

Ingredients

Arugula– Serves as the base of the salad, offering a fresh, peppery contrast to the sweetness of the pears and the crunch of the walnuts. It’s also rich in vitamins, minerals, and antioxidants.

Pears- Adds natural sweetness and juiciness to the salad, balancing out the peppery arugula. Their crisp texture also contrasts beautifully with the tender greens and crunchy walnuts.

Walnuts– Adds a crunchy texture and a deep, nutty flavor that complements the sweetness of the pears and the peppery arugula. They also bring a boost of healthy fats, protein, and omega-3 fatty acids to the salad.

Fresh Thyme– An aromatic herb with small, fragrant leaves. It has an earthy, slightly lemony flavor.

Olive Oil– Serves as the base for the salad dressing, providing a smooth, rich texture and healthy monounsaturated fats. It also helps carry the flavors of the other ingredients.

White Wine Vinegar– Adds acidity and brightness to the dressing, helping to balance the sweetness of the pears and the richness of the olive oil. It enhances the overall freshness of the salad.

Fresh Lemon Juice– Adds a zesty, tangy flavor that ties the dressing together and complements the lemony notes in the thyme. It also enhances the salad’s overall freshness and gives a light, refreshing lift.

Honey– Balances the acidity of the vinegar and lemon juice in the dressing. It helps round out the flavors with natural sweetness, which works beautifully with the pears and arugula.

Shallots– Adds a mild, sweet onion flavor to the dressing without overpowering it. They bring a subtle complexity that enhances the overall flavor profile of the salad.

Garlic– Adds an aromatic, savory element to the dressing. Its bold flavor helps balance the sweetness of the honey and pears, creating a harmonious flavor profile.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a small jar or bowl, whisk together the olive oil, white wine vinegar, fresh lemon juice, honey, chopped shallots, salt, and pepper until emulsified.
2. To create the salad, combine the arugula, chopped pears, walnuts, parmesan cheese, and fresh thyme in a large bowl and toss with the lemon dressing. Taste and season with additional salt and pepper, if needed.  Serve and enjoy!

Variations to Try

This arugula pear salad is wonderfully versatile, so feel free to add your personal touch with these variations:

• Add Protein: For a more filling salad, add grilled chicken, turkey slices, or even roasted chickpeas for a plant-based option.
• Cheese Options: If parmesan isn’t your thing, try goat cheese, blue cheese, or even a sprinkle of feta for a different flavor profile.
• Add More Veggies: You can add thinly sliced red onions, roasted beets, or avocado for an extra layer of texture and flavor.
• Swap the Nuts: If you’re not a fan of walnuts, try candied pecans, almonds, or pine nuts for an equally delicious crunch.

Tip/Storage

To Make Ahead:  To prep this salad ahead of time, chop the pears and store them in a separate container from the arugula to prevent the lettuce from wilting.  You can also make the salad dressing ahead of time and store it in a separate container (or mason jar with a tight lid) until ready to use.

To Store:  This arugula pear salad will last 1 to 2 days stored in a sealed, airtight container in the fridge, but I recommend enjoying it the same day, as the salad will begin to wilt once it has been tossed with the dressing.  Make sure to only dress the salad right before serving!  This lemon dressing will last in the fridge for up to a week.

Arugula Pear Salad With Lemon Dressing

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• Author: Michelle Powell
• Total Time: 10 minutes
• Yield: 6

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Description

If you’re looking to add a fresh and vibrant salad to your recipe collection, this Arugula Pear Salad With Lemon Dressing is a must-try. It’s light, refreshing, and incredibly satisfying. The combination of arugula, pears, walnuts, and parmesan with the zesty lemon dressing will leave your taste buds dancing with joy.

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Ingredients

Salad:

• 6 cups arugula
• 1 1/2 cups chopped pears (about 2 pears)
• 1/4 cup chopped walnuts
• 1 tbsp fresh thyme
• 1/4 cup shaved parmesan cheese, more if desired

Lemon Dressing:

• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1 tbsp honey
• 2 tbsp chopped shallots
• 1 clove garlic minced
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. In a small jar or bowl, whisk together the olive oil, white wine vinegar, fresh lemon juice, honey, chopped shallots, salt, and pepper until emulsified.
2. To create the salad, combine the arugula, chopped pears, walnuts, parmesan cheese, and fresh thyme in a large bowl and toss with the lemon dressing. Taste and season with additional salt and pepper, if needed.  Serve and enjoy!

Notes

• To Make Ahead:  To prep this salad ahead of time, chop the pears and store them in a separate container from the arugula to prevent the lettuce from wilting.  You can also make the salad dressing ahead of time and store it in a separate container (or mason jar with a tight lid) until ready to use.
• To Store:  This arugula pear salad will last 1 to 2 days stored in a sealed, airtight container in the fridge, but I recommend enjoying it the same day, as the salad will begin to wilt once it has been tossed with the dressing.  Make sure to only dress the salad right before serving!  This lemon dressing will last in the fridge for up to a week.

• Prep Time: 10 minutes

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Homemade hamburger buns….my new favorite bread to make. They’re quick and easy, and everyone loves these soft and pillowy buns. These made-from-scratch hamburger buns are perfect for burgers, pulled pork sandwiches, or even chicken salad sandwiches. The options are endless! Need a topping for next your juicy burger? Try our delicious and quick In-N-Out Sauce.

WHY YOU’LL LOVE THeSe Super Soft Hamburger Buns

• Easy to Make. This Super Soft Hamburger Buns recipe comes together in 10 minutes. The longest part is allowing the buns to rise, but everything else is easy peasy.
• Super Soft. These buns are pillowy soft on the inside and golden brown on the outside.
• Crowd favorite. Your family will be asking for these made-from-scratch hamburger buns and you’ll never want store-bought ever again!

INGREDIENTS

Warm Water- Warm water is needed to activate the yeast. Without proper activation, your buns will be dense and flat.

Granulated Sugar- Another ingredient to activate the yeast.

Active Dry Yeast – The star of the show! Gives the pillowy rise to these buns.

Salted Butter– The rich and flavor taste of these homemade hamburger buns.

Whole Milk- Like butter, the whole milk gives that soft and delicious texture to the buns.

Egg- The combiner and topper of these buns.

All Purpose Flour- The star ingredient to this super soft hamburger buns.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes or until foamy.
2. Add melted butter, milk, and egg and whisk to combine.
3. Using a wooden spoon, add 3 cups flour and sea salt and mix. It should turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. 
4. Add additional flour, ¼ cup at a time, and knead until the dough forms a ball, is smooth, and slightly tacky to the touch. 
5. Form the dough into a ball and lightly oil the bowl, cover with a damp towel, and rise until doubled (about 60 minutes). Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the bowl inside. This creates a warm environment for the dough to proof (this is what I do).
6. After the dough has doubled, punch it down and weigh it, then divide it by 12 and form into balls and then flat, round discs of equal size (about 2-3” in diameter). Place buns on a parchment-lined sheet pan. Use two pans to divide the 12 buns or use one large sheet pan for all 12. 
7. Cover with a damp towel and let rise again until doubled in size (30-60 minutes).
8. During the end of the rise, preheat oven to 375 degrees F. Brush the top of each bun with the egg wash, then sprinkle with sesame seeds.
9. Bake in the preheated oven for 15 minutes or until golden brown. Let the buns cool for about 10 minutes. This will make it easier to slice them in half. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Switch up the yeast. While this recipe calls for active dry yeast, you can also use rapid-rising yeast. Just skip the “until foamy” in step one. You may find your dough doubles a lot faster. Win-win!
• Skip the sesame seeds. Not a fan of sesame seeds? No worries! Simply skip that step. These buns will still be delicious.

Tips/STORAGE

Super soft hamburger buns can be stored in an airtight container at room temperature for 2-3 days, in the fridge for a week, and in the freezer for up to 3 months.

Super Soft Hamburger Buns

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• Author: Michelle Powell
• Total Time: 2 hours
• Yield: 12 buns

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These Super Soft Hamburger Buns are better than store-bought and easy to make. Made from scratch with just a few staple ingredients these buns are soft, pillowy, golden brown, and perfect for burgers and sandwiches! You’ll never want store-bought ever again!

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Ingredients

Burger buns:

• 1/2 cup warm water
• 2 tbsp organic granulated sugar
• 1 tbsp (or 2 packets) active dry yeast 
• 4 tbsp salted butter, melted and cooled
• 1 1/4 cups whole milk, room temperature
• 1 egg
• 1 tsp fine sea salt
• 4 to 4 1/4 cups all-purpose flour

Egg wash:

• 1 egg
• 1 tbsp water
• 2 tbsp sesame seeds, optional

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Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes or until foamy.
2. Add melted butter, milk, and egg and whisk to combine.
3. Using a wooden spoon, add 3 cups flour and sea salt and mix. It should turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. 
4. Add additional flour, ¼ cup at a time, and knead until the dough forms a ball, is smooth, and slightly tacky to the touch. 
5. Form the dough into a ball and lightly oil the bowl, cover with a damp towel, and rise until doubled (about 60 minutes). Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the bowl inside. This creates a warm environment for the dough to proof (this is what I do).
6. After the dough has doubled, punch it down and weigh it, then divide it by 12 and form into balls and then flat, round discs of equal size (about 2-3” in diameter). Place buns on a parchment-lined sheet pan. Use two pans to divide the 12 buns or use one large sheet pan for all 12. 
7. Cover with a damp towel and let rise again until doubled in size (30-60 minutes).
8. During the end of the rise, preheat oven to 375 degrees F. Brush the top of each bun with the egg wash, then sprinkle with sesame seeds.
9. Bake in the preheated oven for 15 minutes or until golden brown. Let the buns cool for about 10 minutes. This will make it easier to slice them in half. Enjoy!

Notes

• Use warm water. Warm water is needed to activate the yeast. Without proper activation, your buns will be dense and flat.
• Let the dough rise somewhere warm. Yeast works its magic in a warmer environment. When you give it time to rise, set it in a warm spot for the best results. I like to preheat my oven to the lowest temperature, turn it off, and place the dough in the oven.
• Super soft hamburger buns can be stored in an airtight container at room temperature for 2-3 days, in the fridge for a week, and in the freezer for up to 3 months
• Not a fan of sesame seeds? No worries! Simply skip that step. These buns will still be delicious.
• While this recipe calls for active dry yeast, you can also use rapid-rising yeast. Just skip the “until foamy” in step one. You may find your dough doubles a lot faster. Win-win!

• Prep Time: 10 minutes
• Rising Time: 1 hour 30 minutes
• Cook Time: 15 minutes

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If you’ve ever had the pleasure of sinking your teeth into a juicy In-N-Out burger, then you know that one of the keys to its irresistible flavor lies in the iconic In-N-Out Burger Spread. This creamy, tangy secret sauce adds a burst of flavor that takes their burgers, fries, and other menu items to a whole new level. Take your homemade burgers to the next flavor level with this copycat In-N-Out sauce and our Super Soft Hamburger Buns.

Even if you don’t have an In-N-Out Burger location near you, you can still enjoy their famous sauce at home with this Copycat In-N-Out sauce.

WHY YOU’LL LOVE this Copycat In-N-Out Sauce

• Easy to Make. This Copycat In-N-Out Sauce recipe comes together in 6 minutes or less. The longest part is the optional 30-minute chill but everything else is easy peasy.
• Flavorful. The flavor of this sauce is so tangy and delicious. It elevates your juicy burger to the next level!
• Crowd favorite. The iconic In-N-Out Burger lies in the irresistible flavor of its spread and now you can make it at home! It will certainly become a family favorite after you make it.

INGREDIENTS

Mayonnaise– The creamy base of the spread, lends richness and a smooth texture. 

Ketchup– The tangy tomato base and subtle sweetness of ketchup contribute to the signature flavor profile.

Sweet Pickle Relish– This brings another unique and delightful combination of sweetness and tang to the sauce.

Sugar– Helps to balance the tanginess of the ketchup, pickle relish, and vinegar. 

White Vinegar- For that signature tang!

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a small bowl, add all ingredients and stir to combine. 
2. Optional-let the sauce chill in the fridge for at least 30 minutes before serving.

serve this Copycat In-N-Out Sauce with…

• Burgers
• Hot dogs
• Onion rings
• Chicken tenders
• Fries and tater tots
• Chicken or shrimp
• Veggies

Tips/STORAGE

Let the sauce chill in the fridge for at least 30 minutes before serving to let the flavors develop deeper together.

Copycat In-N-Out sauce can be stored in an airtight container in the refrigerator for up to one week.

You can also freeze it for 2 to 3 months. Some separation may occur, which is why refrigerating the batch is best.

Copycat In-N-Out Sauce

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• Author: Michelle Powell
• Total Time: 6 minutes
• Yield: 6

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The best Copycat In-N-Out Sauce recipe for the famous creamy tangy burger secret sauce! This copycat recipe is quick and easy, great for adding a creamy, tangy flavor to burgers, fries, veggies, and more. With a few simple ingredients, you will have a dipping sauce and spread that tastes almost identical to the real thing.

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Ingredients

• 1/3 cup organic mayonnaise
• 3 tbsp organic ketchup
• 2 tbsp sweet pickle relish
• 1 tsp organic cane sugar
• 1 tsp distilled white vinegar
• 1/4 tsp salt
• 1/8 tsp pepper

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Instructions

1. In a small bowl, add all ingredients and stir to combine. 
2. Optional-let the sauce chill in the fridge for at least 30 minutes before serving.

Notes

• Let the sauce chill in the fridge for at least 30 minutes before serving to let the flavors develop deeper together.
• Copycat In-N-Out sauce can be stored in an airtight container in the refrigerator for up to one week.
• You can also freeze it for 2 to 3 months. Some separation may occur, which is why refrigerating the batch is best.

• Prep Time: 6 minutes
• Cook Time: 0 minutes

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Air-fryer bacon-wrapped dates…my new favorite appetizer. They’re quick and easy, and everyone loves these sweet and savory bites. Sweet dates are stuffed with cream cheese, wrapped in salty bacon, topped with sliced jalapeno, and then drizzled in honey after they cook. These pair deliciously with other quick appetizers like our savory Jalapeno Mozzarella Sticks, or for a sweet appetizer, try No Bake Mini Chocolate Cheesecakes.

There never seems to be enough of these bites…addictive, festive, and perfect for holiday entertaining!

WHY YOU’LL LOVE THeSe Air Fryer Bacon Wrapped Dates

• Easy to Make. This Air-Fried Bacon-Wrapped Dates recipe comes together in 30 minutes or less. The longest part is air-frying bacon-wrapped dates, but everything else is easy peasy.
• Flavorful. These little bites are packed with flavor from the sweet dates to the creamy cheese filling to the salty crispy bacon. The sweet and savory flavor packs a punch in every bite.
• Crowd favorite. Fact- these bacon-wrapped dates are addicting! They are going to be a crowd-pleaser and won’t last long.

INGREDIENTS

Cream Cheese- The softened cream cheese adds a savory punch to these sweet and salty bacon-wrapped dates.

Chives- The thinly sliced chives offer a fresh note to these yummy bites.

Dates- The star of the show! The pitted dates are delicious sweet and decadent.

Bacon– This is the cherry on top for these bacon-wrapped dates. The salty flavor of the crispy bacon is addicting paired with the sweet dates.

Jalapeños- I like spicy so the thinly sliced jalapeno on each date offers a tasty spice to the sweet and salty appetizers.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a small bowl, stir together the cream cheese, chives, and paprika. Set it aside.
2. Cut lengthwise down the side of each date, cutting just far enough so the date can be opened up like a book but not through the other side. Stuff each date with about 1 teaspoon of the cheese filling and fold the date closed.
3. Wrap each date with a halved bacon piece, top with a jalapeño slice, and secure with a toothpick. Place on a dish and continue this process until all 20 dates are filled and wrapped.
4. Preheat the air fryer to 390°F, for 3 minutes. Place the wrapped dates in the air fryer basket so they are not touching each other. Set the timer for 10 minutes. When time is up, open the air fryer drawer and give the basket a good shake, or use tongs to flip the dates over. Continue cooking for 3-5 minutes, or until bacon is crisp.
5. Drain on a paper towel and immediately drizzle the hot dates with the honey. Transfer dates to a serving platter and serve hot. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Switch up the filling. Not a fan of cream cheese? Try goat cheese, a salty and delicious cheese filling.
• Skip the spice. To reduce that spicy flavor, leave out the sliced jalapeno. These bites will still be delectable.

Tips/STORAGE

The dates can be assembled one day before serving and baked off.

Don’t overfill as the cheese will melt and leak out while the dates are baking.

Wrap each date so that there is just a small amount of overlap and secure it with a toothpick. To prevent the bacon from coming off the date, insert the toothpick in the meaty part of the bacon and not the fat. If the bacon slice has too much of an overlap, part of it will not cook evenly.

These bacon-wrapped dates are best enjoyed the day they are cooked.

Air Fryer Bacon Wrapped Dates

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 20 dates

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These Air-Fryer Bacon-Wrapped Dates are a sweet and savory appetizer for your next party. The dates are stuffed with a cream cheese spread, wrapped in bacon, topped with sliced jalapeno, and drizzled with honey. This sweet and salty appetizer is a quick recipe that cooks perfectly in under 15 minutes and is a crowd-pleaser for your next party, brunch, or holiday dinner.

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Ingredients

• 2 oz cream cheese, softened
• 1 tbsp thinly sliced chives, plus more for garnish
• 1/4 tsp paprika
• 20 medjool dates, pitted
• 10 slices bacon (not thick-cut), halved crosswise
• 2 jalapeños, cut into 20 (1/4-inch thick) slices
• 2 tbsp honey, optional

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Instructions

1. In a small bowl, stir together the cream cheese, chives, and paprika. Set it aside.
2. Cut lengthwise down the side of each date, cutting just far enough so the date can be opened up like a book but not through the other side. Stuff each date with about 1 teaspoon of the cheese filling and fold the date closed.
3. Wrap each date with a halved bacon piece, top with a jalapeño slice, and secure with a toothpick. Place on a dish and continue this process until all 20 dates are filled and wrapped.
4. Preheat the air fryer to 390°F, for 3 minutes. Place the wrapped dates in the air fryer basket so they are not touching each other. Set the timer for 10 minutes. When time is up, open the air fryer drawer and give the basket a good shake, or use tongs to flip the dates over. Continue cooking for 3-5 minutes, or until bacon is crisp.
5. Drain on a paper towel and immediately drizzle the hot dates with the honey. Transfer dates to a serving platter and serve hot. Enjoy!

Notes

• The dates can be assembled one day before serving and baked off. For less spice, you could use pickled jalapeño slices instead of fresh.
• Don’t overfill as the cheese will melt and leak out while the dates are baking.
• Wrap each date so that there is just a small amount of overlap and secure it with a toothpick. To prevent the bacon from coming off the date, insert the toothpick in the meaty part of the bacon and not the fat. If the bacon slice has too much of an overlap, part of it will not cook evenly.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

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Indulge in the cheesy, crispy delight of homemade Jalapeno Mozzarella Sticks. These golden-brown treats are perfect for a snack, appetizer, or party food. Made with simple ingredients, they are easy to prepare and guaranteed to be a hit with everyone. Serve them with your favorite marinara sauce for a classic combination that’s hard to resist. These pair deliciously with other quick appetizers like our savory Air Fryer Bacon Wrapped Dates or for a sweet appetizer try, No Bake Mini Chocolate Cheesecakes.

There never seems to be enough of these…addictive, savory, and perfect for entertaining!

WHY YOU’LL LOVE THeSe Jalapeno Mozzarella Sticks

• Easy to Make. This Jalapeno Mozzarella Sticks recipe comes together in 20 minutes or less. The longest part is freezing the sticks, but everything else is quick and easy.
• Flavorful. These Jalapeno Mozzarella Sticks are packed with flavor from the spicy jalapeno to the crispy breading to the gooey cheesy inside. The savory flavor packs a punch in every bite.
• Crowd favorite. Fact- these homemade Jalapeno Mozzarella sticks are addicting! They are going to be a crowd-pleaser and won’t last long.

INGREDIENTS

String Cheese- The star of the show!

All-Purpose Flour- The flour helps the egg adhere to the cheese stick.

Egg- The eggs build a crunchy layer for the breadcrumbs to stick to.

Panko Bread Crumbs– The crunch in the mozzarella sticks.

Jalapeños- I like spicy so the finely diced jalapeno on each stick offers a mild tasty spice to the savory appetizer.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Line a baking sheet with parchment paper and set it aside. 
2. To three shallow plates, distribute the flour, panko, and eggs on each plate. Add the seasonings to the panko breadcrumbs and combine. 
3. Cut each string cheese in half and place them evenly on a baking sheet lined with parchment paper.
4. Mix the finely diced jalapenos into the panko crumbs.
5. Dip each cheese stick into the flour, then using a fork toss it in the beaten eggs. Finally, use the fork to transfer the cheese stick to the jalapeno panko crumb mixture and coat it evenly. Make sure each cheese stick is fully coated.
6. Place the coated cheese sticks on the lined baking sheet and freeze them for about 30 minutes. This will prevent the cheese from melting when frying.
7. Heat the oil in a deep large pan to 375°F. An easy way to test the temperature is to sprinkle a pinch of breadcrumbs into the oil. If the crumbs sizzle, the oil is at the right temperature for frying.
8. Without crowding, fry the cheese sticks in 4-5 batches until the outside is crisped and golden, about 60-90 seconds. These will cook fast so keep an eye on them and turn them over carefully to fry the other side.
9. Remove the cheese sticks from the oil and drain on a paper towel-lined plate.
10. Serve warm alone or with a dipping sauce like marinara, or avocado ranch. Enjoy!

SUBSTITUTIONS/VARIATIONS for Jalapeno Mozzarella Sticks

• Switch up the breadcrumbs. Instead of plain panko breadcrumbs, try Italian panko breadcrumbs or add your favorite seasoning blend to the panko breadcrumbs.
• Skip the spice. To reduce that spicy flavor, leave out the diced jalapeno. These mozzarella sticks will still be delicious.

Tips/STORAGing Jalapeno Mozzarella Sticks

For best results, freeze the breaded cheese sticks for at least 30 minutes before frying.

Storage/Reheating: Store leftovers in a glass container for up to two days. To get the insides of your cooked mozzarella sticks gooey again, microwave them for 15-20 seconds until the cheese starts to peek through the crust.

Batch Freeze: Arrange on a baking sheet, cover with plastic wrap, and freeze for 2 hours, until solid. Transfer to a freezer-safe zip-top bag, squeeze out the excess air, and freeze for up to 3 months. You can cook them straight from frozen.

Jalapeno Mozzarella Sticks

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• Author: Michelle Powell
• Total Time: 50 minutes
• Yield: 24 sticks

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Homemade Jalapeno Mozzarella Cheese Sticks are irresistibly crispy on the outside with gooey, melty centers that pull apart with delicious strings of cheese. Dip them in your favorite marinara sauce or avocado ranch for the ultimate snack or easy party appetizer. Enjoy the perfect mix of mild spicy and cheesy goodness!

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Ingredients

• 12 string cheese, halved
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko bread crumbs
• 1 /2 tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1 tsp fine sea salt
• 1 jalapeno, seeds removed and finely chopped
• olive oil, for frying

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Instructions

1. Line a baking sheet with parchment paper and set it aside. 
2. To three shallow plates, distribute the flour, panko, and eggs on each plate. Add the seasonings to the panko breadcrumbs and combine. 
3. Cut each string cheese in half and place them evenly on a baking sheet lined with parchment paper.
4. Mix the finely diced jalapenos into the panko crumbs.
5. Dip each cheese stick into the flour, then using a fork toss it in the beaten eggs. Finally, use the fork to transfer the cheese stick to the jalapeno panko crumb mixture and coat it evenly. Make sure each cheese stick is fully coated.
6. Place the coated cheese sticks on the lined baking sheet and freeze them for about 30 minutes. This will prevent the cheese from melting when frying.
7. Heat the oil in a deep large pan to 375°F. An easy way to test the temperature is to sprinkle a pinch of breadcrumbs into the oil. If the crumbs sizzle, the oil is at the right temperature for frying.
8. Without crowding, fry the cheese sticks in 4-5 batches until the outside is crisped and golden, about 60-90 seconds. These will cook fast so keep an eye on them and turn them over carefully to fry the other side.
9. Remove the cheese sticks from the oil and drain on a paper towel-lined plate.
10. Serve warm alone or with a dipping sauce like marinara, or avocado ranch. Enjoy!

Notes

• For best results, freeze the breaded cheese sticks for at least 30 minutes before frying.
• Storage/Reheating: Store leftovers in a glass container for up to two days. To get the insides of your cooked mozzarella sticks gooey again, microwave them for 15-20 seconds until the cheese starts to peek through the crust.
• Batch Freeze: Arrange on a baking sheet, cover with plastic wrap, and freeze for 2 hours, until solid. Transfer to a freezer-safe zip-top bag, squeeze out the excess air, and freeze for up to 3 months. You can cook them straight from frozen.

• Prep Time: 10 minutes
• Freeze Time: 30 minutes
• Cook Time: 10 minutes

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As the holidays approach, all those delicious side dishes make their appearance. And I love a savory, easy, and filling side dish. These are the Best Paleo Garlic Mashed Potatoes that will not disappoint, just like my Sweet Potato Casserole. The buttery Yukon gold potatoes, minced garlic, and savory butter make the mashed potatoes rich and creamy. Pair these Paleo Garlic Mashed Potatoes with a side of Sourdough Stuffing and it’s the ultimate comfort food.

I encourage you to try these Mashed Potatoes at your next holiday party or weeknight dinner. They are an excellent way to use up that huge bag of potatoes from Costco. If you know, you know.

WHY YOU’LL LOVE THeSe Paleo Garlic Mashed Potatoes

• Easy to Make. This mashed potato recipe comes together in 30 minutes or less. The longest part is boiling the potatoes, but everything else is easy peasy.
• Flavorful + Filling. With winter right around the corner, give me all the easy, filling, and flavorful side dishes. These Paleo Garlic Mashed Potatoes check all those boxes. The buttery Yukon gold potatoes, minced garlic, savory butter, and fresh herbs are mouthwatering with every bite.
• Healthy Dish. These mashed potatoes are filled with healthy ingredients like anti-inflammatory garlic, whole milk that’s rich in protein and fat, and low-glycemic golden potatoes.

INGREDIENTS

Yukon Golds Potatoes- The star of the show! Yukon gold potatoes are creamy and rich in flavor and texture.

Butter- The buttery flavor brings the dish to another flavor level.

Milk- The added milk brings a creamy texture and richness to the mashed potatoes.

Garlic– This is the flavor powerhouse that brings the potatoes to life.

Seasoned Salt- I like using Lawry’s brand which has paprika and turmeric. This seasoning heightens the flavor profile of the mashed potatoes.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a large pot, place the cut-up potatoes and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
2. Once the potatoes are cooked, drain them well. Use a colander if needed. Place cooked potatoes in a large bowl and mash the potatoes with a potato masher until desired consistency. Set aside.
3. In a small pan, melt butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to let the garlic burn. Add the milk and cook just until warmed through. Avoid boiling the milk.
4. Pour half of the milk mixture over the potatoes and sprinkle seasoned salt. Fold in with a wooden spoon or spatula until the potatoes have soaked up the liquid. Repeat with the remaining milk.
5. Taste the potatoes and then season with salt and pepper, as needed. If desired, serve garnished with parsley or chives. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Switch up the potato. Don’t have gold potatoes? No biggie you can use russet potatoes.
• Change the butter. You can use ghee or vegan butter.
• Add cheese. Adding a shredded cheese like parmesan or cheddar will add additional flavor and richness to the dish.
• Add some spice. If you like spice, mix in a few teaspoons of cayenne pepper to the mashed potatoe mixture.

STORAGE

Store leftovers in an airtight container in the fridge. They will stay fresh for up to 4 days. 

Reheat leftovers in the microwave, stirring every 2 minutes. Or, transfer them to a buttered baking dish, cover with foil, and bake at 350F for about 25 minutes or until the potatoes are warmed through.

Paleo Garlic Mashed Potatoes

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 6

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These Paleo Garlic Mashed Potatoes are the perfect simple and tasty mashed potato recipe. They are made with buttery Yukon gold potatoes, minced garlic, savory butter, and fresh herbs. Rich and creamy, and absolutely irresistible. They’re the perfect side dish for everything from holiday parties to weeknight dinners! This is the recipe you will come back to over and over again!

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Ingredients

• 3 lbs. Yukon Golds potatoes, peeled and cut into 1 to 2-inch pieces
• 1/2 cup unsalted butter
• 1 cup whole milk
• 4 garlic cloves, minced
• 1 tbsp seasoned salt
• sea salt and black pepper, to taste
• chopped fresh parsley or chives, for garnish, optional

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Instructions

1. In a large pot, place the cut-up potatoes and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
2. Once the potatoes are cooked, drain them well. Use a colander if needed. Place cooked potatoes in a large bowl and mash the potatoes with a potato masher until desired consistency. Set aside.
3. In a small pan, melt butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to let the garlic burn. Add the milk and cook just until warmed through. Avoid boiling the milk.
4. Pour half of the milk mixture over the potatoes and sprinkle seasoned salt. Fold in with a wooden spoon or spatula until the potatoes have soaked up the liquid. Repeat with the remaining milk.
5. Taste the potatoes and then season with salt and pepper, as needed. If desired, serve garnished with parsley or chives. Enjoy!

Notes

• Seasoned salt: After you mix in the seasoned salt, potatoes might have a slightly golden hue to them but it all depends on the brand of seasoned salt you use. I like using Lawry’s brand which has paprika and turmeric in it.
• Leftovers: Keep leftovers refrigerated for up to 4 days. Reheat leftovers in the microwave, stirring every 2 minutes. Or, transfer them to a buttered baking dish, cover with foil, and bake at 350F for about 25 minutes or until the potatoes are warmed through.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

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