Recipes Archives - Page 3 of 112

Grilled Yogurt-Marinated Chicken Kabobs Recipe

This yogurt marinated chicken kabobs recipe ensures tender, flavorful, and juicy chicken, thanks to the yogurt’s natural tenderizing properties. Made with favorite herbs and spices, these kabobs are perfect for grilling and make an easy dinner for summer cookouts or any occasion.

Why You’ll Love This Recipe

Summer is coming which means more time outside and more time to grill! These Yogurt Marinated Chicken Kabobs get tenderized and flavorful in a marinade overnight, then grill up in just 10-15 minutes. The resulting chicken is tender, juicy, and full of flavor. Plus it can be served a variety of ways– on a Greek Salad, alongside grilled or roasted veggies, rice pilaf, or however you like.

If you’re looking for new ways to jazz up your rotation and get away from boring chicken recipes, kabobs are always a highlight for me and my family. They’re easy to make, fun to eat, and can be served so many different ways, making them versatile and convenient for home cooking.

For a dipping sauce, try my Green Goddess Tzatziki which goes perfectly with the grilled chicken as it is yogurt based as well.

Recipe Highlights

Simple Ingredients
Can be made on the outdoor grill or over the stovetop
Marinates overnight, cooks in under 15 minutes
Pairs well with numerous side dishes

Ingredient Notes

Yogurt Marinade

unsweetened whole milk yogurt or plain Greek yogurt: I use plain yogurt (Greek is fine) in this recipe. Make sure it’s unsweetened. Or you can use coconut yogurt for a plant-based option.
unrefined, cold-pressed extra-virgin olive oil

paprika

ground cumin

crushed red pepper flakes (use more if you like spicy)

coriander

lemon zest

fresh lemon juice

kosher salt

Freshly ground black pepper

garlic cloves

Chicken Kabobs

boneless skinless chicken breasts or thighs: I use boneless skinless chicken thighs cut into 2-inch pieces. Lamb would also work well here instead of the chicken. Or you can use tofu for a plant-based option.
large red onion, cut into wedges

Avocado oil for greasing the grill

Serving suggestions: tzatziki, lemon wedges

Step-by-Step Instructions

In a large bowl, combine all marinade ingredients and whisk together until combined. Add chicken pieces to the yogurt mixture and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight. Another option is to skewer the chicken first and then brush it with the marinade. Add to a large resealable plastic bag or baking sheet pan and store in the fridge to marinate.
Thread the chicken pieces onto metal skewers (you will need about 6-8 skewers, depending on their size), alternating with the red onions.
Preheat the grill to medium-high heat. Make sure your grill is very clean to avoid sticking. You can grease the grill with oil for extra insurance (I like to use a silicone pastry brush for this). Grill kebabs until golden-brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Alternatively, grill in a grill pan or broil on a broiler pan for 10-15 minutes, turning occasionally. Transfer to a platter and serve.

Expert Tips

You can add a little turmeric to the marinade if you like.
Lamb would also work well here instead of chicken.
For a plant-based option, use two 15-ounce containers of extra-firm tofu. Squeeze the moisture out of the tofu by using a tofu press or slice each block in half lengthwise and wrap the blocks with paper towels and place them on a cutting board. Place something heavy, like a skillet filled with cans, on top and allow it to sit for 15 minutes or longer, if possible. Cut into 1-inch cubes. Toss to coat in the yogurt marinade. Skewer and grill until you get a few char marks on each side.
If using bamboo skewers, soak skewers for 30 – 60 minutes.
Don’t squish the ingredients on the skewers too tightly.
If the meat sticks to the grill, use a metal spatula to release it. Alternatively, you can grease the grill grates with a little avocado oil or olive oil first.
Use an instant read thermometer if needed. The internal temperature of the chicken should read 165 degrees F.
If you want to make these yogurt marinated chicken kabobs without a grill, I recommend using a cast iron skillet (or another large skillet) on the stovetop. Follow the same instructions for the marinade, then prep your pan with a little olive oil or neutral cooking oil and cook the chicken kabobs in a single layer for about 8-10 minutes, turning occasionally. Adjust the cooking time if needed and use a meat thermometer to check the temperature of the chicken (it’s done at 165 degrees F).

Serving Tips

Serve this yogurt marinated chicken with your favorite sides or check out these suggestions:

Storage Tips

Store leftover chicken kabobs in an airtight container in the refrigerator. Serve cold atop a salad or gently reheat just until warmed through. Overheating will cause the chicken to become rubbery.

Do not store any leftover Greek yogurt marinade. Discard this after cooking.

Recipe FAQs

What does marinating chicken in yogurt do?

The lactic acid and calcium in yogurt break down the chicken’s protein, making it more tender. Additionally, yogurt forms a protective layer around the chicken, keeping it moist during cooking. The marinade also adds a tangy flavor, which can be easily customized with various herbs, spices, and other ingredients.

Do you rinse off yogurt marinade?

No, you don’t need to rinse off the yogurt marinade before cooking. Gently shake off any excess marinade, but do not rinse.

More Summer Grilling Recipes

Grilled Potato Salad Mexican Street Corn Style

Grilled Flat Iron Steak with Simple Marinade

Chicken and Vegetable Kabobs with Chimichurri Sauce

Grilled Chicken with Cherry Tomato Vinaigrette

Grilled Lemon Herb Chicken with Mint Drizzle

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!

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Yogurt Marinated Chicken Kebabs Recipe

Author: Pamela

Serves: 4-6

This yogurt marinated chicken kabobs recipe ensures tender, flavorful, and juicy chicken, thanks to the yogurt's natural tenderizing properties. Made with favorite herbs and spices, these kabobs are perfect for grilling and make an easy dinner for summer cookouts or any occasion.

Ingredients

Yogurt Marinade
1 cup plain, unsweetened whole milk yogurt or Greek yogurt
2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
2 teaspoons paprika
½ teaspoon ground cumin
½ teaspoon crushed red pepper flakes (use more if you like spicy)
¼ teaspoon coriander
Zest from one lemon
2 Tablespoons freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
6 cloves garlic, roughly chopped
Chicken Kabobs
2 ½ pounds boneless, skinless chicken thighs or breasts, trimmed of any excess fat and cut into large bite-size pieces (I prefer thighs in this recipe)
1 large red onion, cut into wedges
Avocado oil for greasing the grill
Serving suggestions: tzatziki, lemon wedges

Instructions

In a large bowl, combine all marinade ingredients and whisk together until combined. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight. Another option is to skewer the chicken first and then brush with the marinade.
Thread the chicken pieces onto metal skewers (you will need about 6-8 skewers, depending on their size), alternating with the red onion.
Preheat the grill to medium-high heat. Make sure your grill is very clean to avoid sticking. You can grease the grill with oil for extra insurance (I like to use a silicone pastry brush for this). Grill kebabs until golden-brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Alternatively, grill in a grill pan or broil on a broiler pan for 10-15 minutes, turning occasionally. Transfer to a platter and serve.

Notes

Expert Tips

-You can add a little turmeric to the marinade if you like.
-Lamb would also work well here instead of chicken.
-For a plant-based option, use two 15-ounce containers of extra-firm tofu. Squeeze the moisture out of the tofu by using a tofu press or slice each block in half lengthwise and wrap the blocks with paper towels and place them on a cutting board. -Place something heavy, like a skillet filled with cans, on top and allow it to sit for 15 minutes or longer, if possible. Cut into 1-inch cubes. Toss to coat in the yogurt marinade. Skewer and grill until you get a few char marks on each side.
-If using bamboo skewers, soak skewers for 30 - 60 minutes.
-Don’t squish the ingredients on the skewers too tightly.
If the meat sticks to the grill, use a metal spatula to release it. Alternatively, you can grease the grill grates with a little avocado oil or olive oil first.
-Use an instant read thermometer if needed. The internal temperature of the chicken should read 165 degrees F.
-If you want to make these yogurt marinated chicken kabobs without a grill, I recommend using a cast iron skillet (or another large skillet) on the stovetop. Follow the same instructions for the marinade, then prep your pan with a little olive oil or neutral cooking oil and cook the chicken kabobs in a single layer for about 8-10 minutes, turning occasionally. Adjust the cooking time if needed and use a meat thermometer to check the temperature of the chicken (it’s done at 165 degrees F).

Storage Tips

Store leftover chicken kabobs in an airtight container in the refrigerator. Serve cold atop a salad or gently reheat just until warmed through. Overheating will cause the chicken to become rubbery.

Do not store any leftover Greek yogurt marinade. Discard this after cooking.

Grilled Flat Iron Steak Recipe (with Simple Marinade)

Uncover your outdoor grill because it’s grilling season and this Flat Iron Steak Recipe is the perfect way to kick off summer. Tender steak bathed in a simple marinade overnight, then grilled and topped with charred tomato corn salsa. Delicious, restaurant-worthy steak made right at home!

What is Flat Iron Steak?

Flat iron steak, also known as butler’s steak, top blade steak, or oyster blade steak is a cut of meat taken from the shoulder area of the cow. The name comes from its shape, which resembles an old-fashioned metal flat iron.

This cut of steak is flavorful, tender, and well-marbled, making it a popular choice for grilling, pan-searing, or broiling. It’s best cooked to medium-rare or medium doneness to maintain its tenderness, though you can cook it to your individual preference and still have a tasty steak.

Why You’ll Love This Flat Iron Steak Recipe

I will come clean and just say I do not actually like the taste or texture of beef, so I do not eat it. And only one of my kids likes beef, so I never make it. And I acknowledge that cattle are harming the environment, so I don’t teach beef recipes more than once a year. I also don’t like to yuck on anyone’s yum, and I think that high-quality animal products in moderation can be part of a healthful diet. And this Flat Iron Steak Recipe is one that should be on the rotation when you’re craving beef!

I have noticed over the past decade that my friends and family are eating fewer animal products and in smaller quantities. A few ounces of protein, but with more non-starchy vegetables, seems to be a trend in my community. While this trend is healthy and more sustainable, I think having recipes in your back pocket is always a good thing. I’ve also included vegetarian, plant-based alternatives so you can enjoy the delicious marinade and the corn salsa without the beef.

As always, I am here to help you home cooks tailor recipes to the way YOU want to eat! I have tasted this grilled steak recipe and it truly has delicious flavor and is a crowd-pleaser!

Recipe Highlights

The steak marinade tenderizes the meat and provides so much flavor.
It’s really easy!
It’s flexible and the marinade can be used on different cuts of meat.
The salsa is delicious on its own with chips or on grilled portobello mushrooms (see notes in recipe), a cauliflower steak, grilled or roasted tofu, fish, or another delicious steak!

Ingredient Notes

- Shoyu: is a high-quality soy sauce. It helps tenderize meats when used in marinades. Use GF tamari or coconut aminos if needed.
- Lime juice: I like to use freshly squeezed lime juice. You’ll need about 2 limes for this recipe.
- Olive oil: use an unrefined oil for the best flavor.
- Worcestershire sauce: many Worcestershire sauces have anchovies in the ingredients. Look for a vegan one if you are allergic to anchovies.
- Cane sugar: you only need a little bit in the marinade. Feel free to use maple sugar in its place or omit it, but it does help caramelize the steak beautifully.
- Cumin: adds a nice earthy flavor to the marinade.
- Chili powder: provides a smidge of heat. Try using smoked paprika if you want the smokiness without the heat.
- Garlic cloves: I always keep a jar of peeled garlic (I do it myself) in the fridge to use throughout the week. Trust me. It’s a game-changer!
- Flat iron steak: I prefer very tender beef and flat-iron cooks quickly and is very tender. If you can’t find 100% grass-fed and grass-finished flat-iron, I would opt for a flank steak or hanger steak.
- Corn: it’s summer! I love fresh sweet corn in the summer. Almost all sweet corn is non-GMO and has carotenoids and lots of fiber.
- Red onion: I enjoy the color and tang of red onions. You always have options including shallots or green onions.
- Cherry tomatoes: I like that the cherry or grape tomatoes keep their structure and don’t dilute the salsa, but use whatever tastes great.
- Cilantro: I know you’re out there, cilantro-haters. Just omit it if you don’t like it.
- Basil: is one of the only herbs that likes to be stored at room temp (snip the bottoms and place in a jar with a little water.) One of these days I’m going to plant some in a pot on my patio.
- Maple syrup: optional, but does enhance the sweetness of the corn and tomatoes.
- Kosher salt & black pepper to taste.

Step-by-Step Instructions

Step 1 In a dish large enough to hold the steak (or resealable plastic bag), whisk together the shoyu, lime juice, oil, Worcestershire, sugar, cumin, chili powder, and garlic until well combined. Poke a few holes with a fork on one side of the steak. This will help penetrate the steak with the marinade. Toss the steak in the marinade, turning to coat. Cover and refrigerate for 4 hours or up to overnight.

Step 2 Preheat a grill to medium-high heat and grease your grill grates if necessary.

Step 3 Place steaks on the hot grill and grill for 5-6 minutes on each side for medium-rare or longer for your preferred level of doneness. Use an instant-read thermometer if needed. (See notes for a temperature guide). Transfer the steak to a cutting board, cover with foil, and let the steak rest for 5 minutes at room temperature before slicing the steak against the grain into thin strips.

Step 4 Place the corn on the grill (I don’t put anything on it) and cook until the kernels begin to char, rotating occasionally. You may hear the corn pop a bit. Transfer corn to a cutting board and set aside.

Step 5 Lightly brush the onion slices with oil. Grill the onions on both sides to get some char marks, about 2 to 3 minutes on each side. Transfer the onion to a cutting board.

Step 6 Cut the corn off the cob and place it in a medium bowl. Chop the onion and add to the corn. Stir in the tomatoes, cilantro, and basil.

Step 7 Add the garlic, lime zest, lime juice, maple syrup, oil, salt, and pepper and mix well. Taste for seasoning. Serve corn salsa over steak or assemble corn on a platter and serve steak over it.

Expert Tips

- Use a meat thermometer to check the internal temperature of the steak (see the chart below for guidance.). Allow the steak to rest before slicing to allow the juices to redistribute:

Steak Doneness Guide
- - Extra Rare or “Blue” 115 – 120 degrees F
  - Rare 125 – 130 degrees F
  - Medium-Rare 130 – 140 degrees F
  - Medium 140 – 150 degrees F
  - Medium-Well 150 – 155 degrees F
Grilling protein creates carcinogens, so I prefer cuts that cook quickly thereby exposing the meat to the grill for less time and therefore fewer carcinogens are created.
For a plant-based option: Swap the steak for 6 portobello mushroom caps, wiped clean with a damp paper towel, gills removed with a spoon and halved. Marinate for 10-15 minutes at room temp or in the refrigerator up to overnight. Preheat your grill or grill pan to high. Remove the mushrooms from the marinade and sear for 5 minutes, until you get nice char marks. Then, turn over and sear another 5 minutes or until lightly charred on the other side. Cut into strips and serve as you would grilled steak!

Substitutions

Steak: grilled portobello mushrooms, cauliflower steak, or grilled or roasted tofu, or fish!
Cilantro: use mint or omit
Corn: black beans or diced grilled or roasted zucchini

Serving & Storage Tips

Serve this steak with the corn salsa and additional sides like baked potatoes, a side salad, or another roasted veggie. Alternatively, you can serve the steak as fajitas, tacos, stir fry, salads, and more!

Store leftovers of this flat iron steak recipe and corn salsa in separate airtight containers for up to 3-4 days. Reheat the steak and serve topped with the chilled corn salsa.

More Grilling Recipes

Chicken Kabobs with Green Goddess Tzatziki Dressing

Charred Eggplant Salad Recipe

Grilled Summer Chicken Salad

Thai (Grass-Fed) Steak Salad Recipe

Grilled Blooming Onions

If you give this flat iron steak recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

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Grilled Steak with Tomato-Corn Salsa

Serves: 4-6

Ingredients

3 Tablespoons shoyu, tamari or coconut aminos
3 Tablespoons freshly squeezed lime juice, about 2 limes
3 Tablespoons unrefined olive oil or avocado oil
1 Tablespoon Worcestershire sauce
1 Tablespoon cane sugar
1 teaspoon ground cumin
1 1⁄2 teaspoons chili powder
3 cloves garlic, minced
2 pounds flat iron steak (my preference) or hanger steak or flank steak*
___________________
Corn Salsa:
3 ears corn, shucked
1⁄2 red onion, sliced
Unrefined, cold-pressed extra-virgin olive oil or avocado oil for brushing onions
1 pint cherry or grape tomatoes, halved
1⁄4 cup fresh cilantro and tender stems, chopped
1⁄4 cup fresh basil leaves, chopped
2 cloves garlic, minced
Zest and juice of 1 lime
1 teaspoon pure maple syrup or raw honey (optional, but I've made it without and it enhances the sweetness of the corn and tomatoes)
1⁄4 cup unrefined, cold-pressed extra-virgin olive oil
1⁄2 teaspoon sea salt
Freshly ground black pepper

Instructions

In a dish large enough to hold the steak, whisk together the shoyu, lime juice, oil, worcestershire, sugar, cumin, chili powder, and garlic until well combined. Poke a few holes with a fork on one side of the steak. This will help penetrate the steak with the marinade. Toss the steak in the marinade, turning to coat. Cover and refrigerate for 4 hours or up to overnight.
Preheat a grill to medium-high heat.
Grill the steak for 5 to 6 minutes on each side for medium-rare. See notes for a temperature guide. Transfer the steak to a cutting board, cover with foil and allow to rest for 5 minutes before slicing the steak against the grain.
Place the corn on the grill and cook until the kernels begin to char, rotating occasionally. You may hear the corn pop a bit. Transfer corn to a cutting board and set aside.
Lightly coat the onion slices with oil. Grill the onions on both sides to get some char marks, about 2 to 3 minutes on each side. Transfer onion to cutting board.
Cut the corn off the cob and place in a medium bowl. Chop the onion and add to the corn. Stir in the tomatoes, cilantro and basil. Add the garlic, lime zest, lime juice, maple syrup, oil, salt and pepper and mix well. Taste for seasoning. Serve corn salsa over steak or assemble corn on a platter and serve steak over it.

Notes

Expert Tips

Use a meat thermometer to check the internal temperature of the steak (see the chart below for guidance.). Allow the steak to rest before slicing to allow the juices to redistribute:

Steak Doneness Guide

Extra Rare or "Blue" 115 - 120 degrees F
Rare 125 - 130 degrees F
Medium-Rare 130 - 140 degrees F
Medium 140 - 150 degrees F
Medium-Well 150 - 155 degrees F

Grilling protein creates carcinogens, so I prefer cuts that cook quickly thereby exposing the meat to the grill for less time and therefore fewer carcinogens are created.

For a plant-based option: Swap the steak for 6 portobello mushroom caps, wiped clean with a damp paper towel, gills removed with a spoon and halved. Marinate for 10-15 minutes at room temp or in the refrigerator up to overnight. Preheat your grill or grill pan to high. Remove the mushrooms from the marinade and sear for 5 minutes, until you get nice char marks. Turn over and sear another 5 minutes or until lightly charred on the other side. Cut into strips and serve as you would grilled steak!

Substitutions

Steak: grilled portobello mushrooms, cauliflower steak, or grilled or roasted tofu, or fish!

Cilantro: use mint or omit

Corn: black beans or diced grilled or roasted zucchini

Serving & Storage Tips

Serve this steak with the corn salsa and additional sides like baked potatoes, a side salad, or another roasted veggie. Alternatively, you can serve the steak as fajitas, tacos, stir fry, salads, and more!

Store leftover flat iron steak and corn salsa in separate airtight containers for up to 3-4 days. Reheat the steak and serve topped with the chilled corn salsa.

How to Make an Easy Citrus Syrup Recipe (No Cook!)

This three ingredient Citrus Syrup is an easy, no-cook simple syrup alternative! Use it to add bright citrus flavor to fruit salad, mocktails or cocktails, and more!

What Makes This Recipe Great

I originally used this Citrus Syrup recipe as a dressing for my delicious Fruit Salad, which added a fabulous bright, tart flavor and drew out the sweetness of the fruit. If you love citrus flavors (it’s always citrus season here in California!), then you are going to love this quick and easy syrup.

I’ve included instructions on how to make my fruit salad (the perfect side dish for summertime!), but this syrup doesn’t stop there. It can be made with a variety of citrus fruits and sweetener of your choice, and is a great way to jazz up any beverage, dessert, or dressing of choice!

To make, we’ve eliminated the need for cooking, as we allow the citric acid to do its thing and help dissolve the sugar without cooking over the stove. This recipe is quite customizable, as you can use your favorite citrus juices, sweetener of choice, and zest for added flavor, if desired. Now let’s make it!

Ingredient Notes

fresh orange juice
fresh lemon juice: Add lemon zest for a stronger flavor.
light honey or light brown sugar

Step-by-Step Instructions

Step 1

In a small bowl or mason jar, mix and stir all ingredients until the sugar dissolves. This can be made in advance and refrigerated for up to two days.

Expert Tips

Variations: You can make this syrup with any variation of fresh citrus fruit that you prefer (grapefruit juice, lime juice, blood orange juice, etc.). For a stronger flavor, add the zest of the fruit with a handheld grater.
Simple Syrup: Most simple syrup recipes involve adding equal parts water and white sugar into a small saucepan, then bringing to a boil over the stove with the fresh citrus juice and citrus peels. While this method works great, it does require more time and cooking. The no-cook method we’re using today yields a very delicious result, though feel free to make a true simple syrup if desired.
Modifications: Use honey or maple syrup for an all-natural sweetener, organic cane sugar or brown sugar, or even monk fruit sweetener for a healthy alternative. You can use more or less sugar depending on your desired sweetness.

Serving Tips

There are many uses for this syrup. Here are some suggestions for how to use it.

mix-in to your favorite cocktail or mocktail recipes (think whiskey sours, old fashioneds, margaritas, and gin or vodka drinks)
add to iced tea, plain seltzer, or other favorite drinks
atop unsweetened Greek yogurt
toss it in simple fruit salads for an added bright, sweet, and tart flavor that enhances the flavor of the fruit.

Storage Tips

Store this citrus syrup in an airtight container or jar and refrigerate for up to 2 days.

Fruit Salad with Citrus Syrup and Fresh Mint

To make a simple fruit salad tossed in citrus syrup, follow these instructions and ingredients.

Serves: 4-6

½ small cantaloupe, cubed
1 mango, peeled and cubed
1 pound mixed berries (I used strawberries, hulled and halved, blackberries and blueberries)
1/4 cup fresh orange juice
1 Tablespoon fresh lemon juice, plus more to taste
2 Tablespoons lightly flavored honey or light brown sugar, packed
1 Tablespoon finely chopped fresh mint, plus extra for garnish
Flaky sea salt, if you like salt and fruit (I do!)

Place the fruit in a serving bowl. If there are any huge blackberries and blueberries, it’s fun to halve them for a pretty look.
In a small bowl, combine the orange juice, lemon juice and sugar and stir until the sugar is dissolved. Pour over the fruit and gently toss to combine. Sprinkle with fresh mint. Taste and add more lemon juice if you like or zest if you want a punchier tart flavor. Refrigerate for at least 30 minutes. Garnish with a sprig of fresh mint, sprinkle with flaky sea salt, and serve.

Notes: you can also swap in different fruits like orange slices, kiwis and stone fruit.

More Citrus Forward Recipes

Please tag me @pamelasalzman #pamelasalzman on Instagram if you make it. And please leave a comment and 5-star rating below! I enjoy reading your tweaks, tips, and recreations!

5.0 from 2 reviews

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How to Make an Easy Citrus Syrup Recipe (No Cook!)

Author: Pamela, adapted from Bon Appetit

Prep time: 5 mins

Total time: 5 mins

This three ingredient Citrus Syrup is an easy, no-cook simple syrup alternative! Use it to add bright citrus flavor to fruit salad, mocktails or cocktails, and more!

Ingredients

¼ cup fresh orange juice
1 Tablespoon fresh lemon juice
2 Tablespoons light honey or light brown sugar

Instructions

Mix and stir until sugar is dissolved. This can be made in advance and refrigerated for up to two days.

Notes

Expert Tips

-Variations: You can make this syrup with any variation of fresh citrus fruit that you prefer (grapefruit juice, lime juice, blood orange juice, etc.). For a stronger flavor, add the zest of the fruit with a handheld grater.

-Simple Syrup: Most simple syrup recipes involve adding equal parts water and white sugar into a small saucepan, then bringing to a boil over the stove with the fresh citrus juice and citrus peels. While this method works great, it does require more time and cooking. The no-cook method we’re using today yields a very delicious result, though feel free to make a true simple syrup if desired.

-Modifications: Use honey or maple syrup for an all-natural sweetener, organic cane sugar or brown sugar, or even monk fruit sweetener for a healthy alternative. You can use more or less sugar depending on your desired sweetness.

Serving Tips

There are many uses for this syrup. Here are some suggestions for how to use it.

-mix-in to your favorite cocktail or mocktail recipes (think whiskey sours, old fashioneds, margaritas, and gin or vodka drinks), iced tea, plain seltzer, or other favorite drinks
-atop unsweetened Greek yogurt
-toss it in simple fruit salads for an added bright, sweet, and tart flavor that enhances the flavor of the fruit.

To make a simple fruit salad tossed in citrus syrup, follow these instructions and ingredients

Fruit Salad with Citrus Syrup and Fresh Mint

Serves: 4

½ small cantaloupe, cubed
1 mango, peeled and cubed
1 pound mixed berries (I used strawberries, hulled and halved, blackberries and blueberries)
1/4 cup fresh orange juice
1 Tablespoon fresh lemon juice, plus more to taste
2 Tablespoons lightly flavored honey or light brown sugar, packed
1 Tablespoon finely chopped fresh mint, plus extra for garnish
Flaky sea salt, if you like salt and fruit (I do!)
Place the fruit in a serving bowl. If there are any huge blackberries and blueberries, it's fun to halve them for a pretty look.
In a small bowl, combine the orange juice, lemon juice and sugar and stir until the sugar is dissolved. Pour over the fruit and gently toss to combine. Sprinkle with fresh mint. Taste and add more lemon juice if you like or zest if you want a punchier tart flavor. Refrigerate for at least 30 minutes. Garnish with a sprig of fresh mint, sprinkle with flaky sea salt, and serve.

Notes: you can also swap in different fruits like orange slices, kiwis and stone fruit.

Storage Tips

Store this citrus syrup in an airtight container or jar and refrigerate for up to 2 days.

Ricotta Cake with Chocolate Chips and Citrus Recipe

If cannoli became a cake, it might look like this! The ricotta adds richness and makes this cake a little denser than a layer cake. But that’s how I like it. I’m not one for airy, fluffy cakes. I like a cake with substance and flavor. When I first taught this cake, I was able to find candied citrus peels very easily, but I haven’t seen them recently so I opted to make this cake with citrus zest. Still delicious and I will be serving this on Mother’s Day. It is delightful for brunch or dessert.

Sheet Pan Veggie Quesadillas Recipe

This is a crazy-easy way to make quesadillas for a crowd and I found that this method makes them even crispier than a skillet!! This is more of a concept than a recipe, so please do not get attached to the exact measurements here. They are just guidelines because tortillas are all different sizes and you may need more or less filling based on what tortillas you use and what pan you use. The strategy is to cover the bottom of the sheet pan with tortillas but be able to fold half of the tortillas lining the edges to fold up and over. Plus, leftovers reheat well in a toaster oven. Fill them however you like. I did veggies, beans and cheese here, but I often use leftovers in quesadillas. PLUS, you don’t have to use cheese if you don’t want to! Keep reading…..

Grain-Free Blueberry Scones Recipe

I am neither gluten-free nor grain-free, but I like diversity in my diet and I also find that almond flour-based baked goods have a bit more protein and spike my blood sugar less. If I eat traditional grain flour baked goods in the morning, especially on an empty stomach, I tend to feel super tired afterward. NOT the way I want to start my day! These grain-free blueberry scones are not too sweet, tender, a little craggy on the outside like regular scones, and perfect for breakfast, brunch or a Mother’s Day treat!

Spatchcocked Honey-Lemon Glazed Chicken Recipe

I love coming up with a new twist on roasted chicken because it’s the perfect cozy dinner and I love serving it for holidays too. This would be fabulous for Passover. Honey and lemon are a natural pairing and I like adding thyme for an herby element. I have really come to favor cooking a spatchcocked (backbone removed) chicken (and turkey for that matter.) It’s such an easy way to cook a whole chicken and it’s easier to carve. You can definitely use these bones for stock too. The honey is not noticeable. You can also use this flavor combo on bone-in, skin-on chicken pieces.

Flourless Chocolate Brownie Cookies

These cookies are light in texture, but decadent in flavor. They are perfect for anyone who needs to avoid grains either for the Passover holiday or dietary reasons. A word of advice – it is a slightly temperamental recipe so measure everything exactly. I have tweaked the original recipe from French baker, Francois Payard, who created it to be a riff on a French macaron. His recipe, among other adaptations, uses a lot more walnuts. So feel free to go a little crazier with the add-ins. Also, if you are looking for a perfect ice cream sandwich cookie, this is it! Once you have made the recipe once, you can experiment with other flavors like almond extract, cinnamon and cayenne, cardamom, etc.