An Amazing Vegetarian Paella

Let’s make paella! You can absolutely do it, and for this veg-centric, California-inspired take on the Spanish classic, you don’t need a special pan. Many paellas feature various meats and seafoods, but vegetarian paella can be a revelation. This version is fully loaded with a rainbow of seasonal vegetables cooked into a saffron and paprika-scented rice based dream. 

Once you have the technique down, the adaptations can be endless. Paella is a great way to use up random seasonal vegetables in your crisper, and leftovers are A-plus. And I’m going to tell you how it can be week-night friendly. Really!

An Amazing Vegetarian Paella Recipe

You Don’t Need a Special Paella Pan

If you have a traditional paella pan, great! Use it. That said, don’t let the lack of a special pan foil your paella endeavors. I’ve successfully cooked paella in copper pans (a favorite), as well as stainless steel, and cast iron. Use what you have, the wider the better. I’m including instructions for two different sized pans in the recipe, please reference the head notes. 

How to Make Paella Weeknight Friendly

Paella can be a great, realistic go-to weeknight recipe if you do one thing. Keep this sofrito on hand. Have some ready in the refrigerator, keep back up in the freezer. If you have a bit of saffron and paprika around, with some broth, rice, and seasonal vegetables, you’re ready to make paella. And it’s quite simple.

An Amazing Vegetarian Paella Recipe

The Best Rice For Paella

Choosing the right rice for paella is key. Ideally, you want a short-grain, stubby paella rice, something like this, or this. Look for Bomba. Paella rices are celebrated for being able to absorb more water (or broth) than other rices, while maintaining structure. This translates to a paella with definition between grains – no mushy rice. I also love this article about choosing rice for paella with Russ Moore (of Camino in Oakland, CA). He uses a well-rinsed, local, Japanese short-grain varietal, and his paella is beautiful. If you do experiment with non-paella rice varietals, you’ll need to play around a bit and adjust the liquids.

Can I Use Brown Rice?

I’ve tried. I’ve tested 100% brown rice paella, and blends. Here’s the problem. Brown rice takes a lot longer to cook comparatively. So, the way paella comes together is the following. You get all your ingredients in the pan, stir once, and then leave it alone. This is half the battle when it comes to achieving a golden-crusted bottom (desirable!), see below. When you use brown rice, you end up with overcooked vegetables, because you need to cook it so long. My advice? Stick with tradition and use a short-grain paella rice.

The Trick to Achieving Socarrat Magic

Today’s recipe focuses on paella made indoors, in a modern kitchen. That said, many paella are cooked grilled, over open flame. One of the things you hope to achieve in either scenario is socarrat – that golden crusted rice bottom. The skill, of course, coming from just the right amount of toastiness – not too little, not burned. If you’re brave, give your paella a moment or so on a burner, after removing from the oven, to  increase your likelihood of some good socarrat! Takes some practice.

How to Make Vegetarian Paella Awesome

Here’s the deal, you need to load up on seasonal vegetables. Experiment! There are so many ingredients that are fair game here. I like ingredients with a bit of structure, that can handle some cooking time. Asparagus (thicker stem vs. skinny), baby artichokes, summer squash, fava beans, cherry tomatoes, peas, etc.

Paella Verde Variation

A green version of the paella you see pictured here is fantastic. Simply stir in 1/4 pound of well chopped spinach or kale with the other vegetables.

This recent paella bender was inspired by a beautiful paella birthday dinner cooked by my friend Bonni Evensen. You can see pics in my Instagram feed.

Continue reading An Amazing Vegetarian Paella on 101 Cookbooks

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Easy Homemade BBQ Sauce

Easy Homemade BBQ Sauce

This Easy Homemade BBQ Sauce Recipe is bold, tangy, sweet, and smoky! It’s great for brushing onto chicken, steak, or even using as a dipping sauce!

I will tell you, as the summer has gone on, I have used my fair share of bottled BBQ sauces. I feel like I go through them so fast! AND turns out, even when I buy them in bulk, I tend to run out and not realize it…which is where today’s Homemade BBQ Sauce recipe comes in.

Continue reading Easy Homemade BBQ Sauce at Cookies and Cups.

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Chinese Pepper Steak

Pepper Steak


1 pound top sirloin steak or flank steak, cut into very thin strips
1/4 cup soy sauce (divided)
1/3 cup Shaoxing wine (divided)
2 tablespoons cornstarch
1/2 cup low-sodium chicken stock
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)
1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)
1 large onion, cut into 1-inch dice (about 1 1/2 cups)
2 medium cloves garlic, finely minced
2 teaspoons finely minced fresh ginger
3 scallions, whites only, finely minced
4 tablespoons vegetable, peanut, or canola oil
Kosher salt to taste
2-3 tablespoons Sriracha


Combine beef, 1 tablespoon soy sauce, and 1 tablespoon Shaoxing wine in a bowl and toss to coat. Let marinate for at least 20 minutes at room temperature or up to 3 hours in the refrigerator.

Combine remaining soy sauce with cornstarch and stir with a fork to form a slurry. Add remaining Shaoxing wine, chicken stock, sesame oil, sugar, and pepper. Set aside.

Combine peppers and onions in a bowl and set aside. Combine garlic, ginger, and scallions in a small bowl and set aside.

When ready to cook, heat 1 tablespoon oil in a wok or a large deep skillet over high heat until smoking. Add half of the beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute more. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef. Repeat with 1 more tablespoon oil and half of the peppers and onions. Transfer to the bowl with the beef. Repeat with remaining oil and remaining peppers/onions.

Return pan to high heat and add the peppers/onions/beef and the garlic/ginger/scallion mixture. Cook, tossing and stirring until incorporated about 30 seconds. Add sauce and cook, tossing and stirring constantly until thickened, about 45 seconds longer. If you like your Chinese recipes with spice add several tablespoons of Sriracha.

Carefully transfer to a serving platter and serve with rice

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Crispy Mozzarella Bites

I feel like 50% of my parenting job is coming up with snacks for my kids. That might sound crazy but if you’ve ever seen a hunger tantrum from a 3-year old, you know the importance of snacks! I came up with these Crispy Mozzarella Bites as fun twist on the traditional cheese stick snack! […]

The post Crispy Mozzarella Bites appeared first on Macheesmo.

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Making Restaurant Quality Stocks

The Foundation of Great Sauces Could you imagine having to create a singular sauce with singular ingredients for every dish on the menu? Long ago, European chefs realized that it was a much more efficient way to run a kitchen to have sauce components on hand that could be altered or made into a sauce […]

The post Making Restaurant Quality Stocks appeared first on The Reluctant Gourmet.

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The Friday Buzz: Tiny Desk Concerts, Kiwi Tasting, and Apron Obsessions

Welcome to The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! On the docket for this week…. Tiny Desk Concerts, Kiwi Tasting, Apron Obsessions, and so much more!

Continue reading “The Friday Buzz: Tiny Desk Concerts, Kiwi Tasting, and Apron Obsessions” »

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No Fuss Healthy Coconut Tart.

No Fuss Healthy Coconut Tart | #vegan #nobake #healthydessert #healthy

This No Fuss Healthy Coconut Tart is that go-to dessert…super easy, delicious, pretty, and just so happens to be vegan and gluten-free. The filling is made with four base ingredients, coconut cream, honey, lemon, vanilla extract, and white chocolate…only if you’d like. The crust is a mix of salty cashews, sweet coconut, dates, and a […]

The post No Fuss Healthy Coconut Tart. appeared first on Half Baked Harvest.

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Berry Swirl Ice Cream (Vegan, Dairy-free)

As far as ice cream goes, berry swirl ice cream is my favorite. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla is hard to beat. I often make a classic version (and will post that version before the weekend), but wanted to challenge myself to create a vegan, dairy-free version as well. A lot of you requested one when I posted about it to Instagram the other day.
Berry Swirl Ice Cream (Vegan, Dairy-free)

The Recipe

I tried a number of different approaches here, and landed on a creamy, cashew milk base. Oat milk turned out too icy, and I wanted to opt for something other than coconut milk, which I suspect would have been the obvious choice.

I also wanted to simplify and streamline the process as much as possible, wondering if I could get away with making a “blender custard” instead of a cooked custard, the more typical approach. And I was really happy with the results! You definitely get mild nuttiness from the cashews, and theres the mouthfeel that reminds me of the hazelnut or pistachio gelatos you might get in Italy, but it’s really nice alongside the vibrant berry swirl. The dairy based version I make uses a classic vanilla swirl, creamy brightness. This is a slightly different beast, but a big hit with kids and adults!

Continue reading Berry Swirl Ice Cream (Vegan, Dairy-free) on 101 Cookbooks

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Lemon Crinkle Cookies

These award-winning cookies will make you an addict. Lemon Crinkle Cookies are chewy, soft, and bursting with hints of lemon in every bite!

I made these Lemon Crinkle Cookies for a recipe contest and won! Approved by all who taste them, these lemon cookies are soft, but still slightly crunchy, tart, but still really sweet. I bet you have all the ingredients too. Easy to make, made with simple ingredients, and done in 30 minutes, this recipe is made for the novice chef.

Lemon Crinkle Cookies

Lemon Lover

I think we all can agree that I am a lemon freak. I love love love lemon ridiculously. It’s in the genes. My Mom is the same way. Lemon and I are buddies, especially when it comes to desserts– my thighs can prove it. I have made a Lemon Cream Pie that’s to die for. Blueberry Lemon Coffee Cake Muffins? Oh, mama.

But these cookies……ohmygoodgravy–they caught me at a moment of weakness and I ate them up. Fresh out of the oven, they taste like lemon bars. But they are still super good a day or two later. Let me give you some advice. Run, don’t walk to your kitchen. Make these cookies today if you can.

Lemon Crinkle Cookies

As said above, Lemon Crinkle Cookies use simple, everyday ingredients to make the most delicious lemony treat. You should have most if not all of these ingredients already on hand.

  • Butter – use real butter, nor margarine for these cookies. Some readers have had problems making these and it’s because they used margarine.
  • Granulated Sugar – to sweeten.
  • Vanilla Extract – this is a super nice complimenting flavor to the lemon.
  • Egg – for structure and texture.
  • Lemon Zest – a lot of commenters said that they’d prefer more lemon flavor, so feel free to add in more zest.
  • Fresh Lemon Juice – you can use store-bought lemon juice if you like. It’s just not as fresh.
  • Salt – balances out the sweet and sour.
  • Baking Powder and Baking Soda – this gives the cookies their rise and texture.
  • Flour – this fills the cookie out and gives them some structure.
  • Powdered Sugar – rolling the dough in powdered sugar puts the crinkle onto these lemon cookies.

Lemon Cookie Dough

How to Make Lemon Crinkle Cookies

  1. Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray and set aside. Or cover with parchment paper.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.
  3. Stir in flour, salt, baking soda, and baking powder slowly until just combined. Scrape sides of the bowl and mix again briefly.
  4. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.
  5. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool lemon crinkle cookies about 3 minutes before transferring to a cooling rack.
*If using a nonstick darker baking tray, reduce baking time by about 2 minutes.
Lauren’s Latest original recipe! You saw it here first, folks!!

Cookie Dough

My cookies won’t spread!

A lot of you have mentioned to me that these cookies don’t spread. This problem happens because there is too much flour in your cookie dough!

Fluff up your flour, spoon it into your measuring cup and then level the top. That is the correct way to measure flour and how I measured it for this recipe. So be careful when measuring and you’ll have perfect lemon crinkle cookies.

My cookies spread too much!

A common problem when making these Lemon Crinkle Cookies is that they flatten out way too much! Why?


This recipe calls for softened butter, not melted butter. The best way to get softened butter is to plan ahead. A couple of hours before you make these cookies set 1/2 cup of butter on the counter. As it sits there is will soften.

But if you are in a pinch you can microwave butter to soften it instead. Microwave in 5-second intervals rotating your cube of butter each time. Please please please use caution when softening this way. It can easily go from solid to melted in seconds! And in turn, your cookies will spread way too much.

Lemon Cookies rolled in powdered sugar

My cookie dough is sticky!

If you already used melted butter instead of softened butter, and your lemon crinkle cookie dough is sticky don’t worry! You have two options to fix this.

Pop your dough in the fridge for 30 minutes to solidify the dough a bit.


Add in small amounts of flour until your cookie dough comes together better. Definitely use my photo of the cookie dough above to base your cookie dough off of.

Freeze These Cookies

Luckily these cookies freeze super well. This is a great way to make Lemon Crinkle Cookies ahead of time.

To freeze, simply follow the directions, including rolling the dough in powdered sugar. Don’t bake! Instead flash-freeze on a parchment paper-lined plate. After an hour, stick all the dough balls in a freezer-safe bag. You should be able to keep these in the freezer for about 2 months before you want to use them.

To bake, put them directly on the cookie sheet and pop them in your preheated oven. Sometimes the cookies need an extra minute or 2 to bake correctly as well so check them often!

Lemon Crinkle Cookies

Variations of Lemon Crinkle Cookies

This post was originally posted in 2011! Since then I’ve received over 300 comments about how amazing these lemon cookies are. In some of these comments, I’ve noticed people putting their own spin on things, which I love! You are making these cookies for you, your family and friends so make it your way! I thought I’d share some of my favorite renditions of Lemon Crinkle Cookies below.

White Chocolate Chips. Add some creamy chocolatey-ness to your lemon crinkle cookies by mixing in white chocolate chips. Yum!

Gluten-Free. Yes, you can make these cookies gluten-free. Simply replace regular flour with your favorite, gluten-free flour blend (same amount needed). So easy, so thank you faithful and adventurous readers who did the experimenting for us.

Glaze. Either top with a simple vanilla glaze or with a lemon glaze. Mix together milk, powdered sugar and your choice of flavoring.

Different Citrus.  You can use an entirely different citrus to make these cookies. Think of the possibilities. Lime, Orange, or Grapefruit flavored crinkle cookies.

More Cookie Recipes to Try!

  • Glazed Lemon Cookies
  • Lemon Poppy Seed Cookies with Zucchini
  • Orange Cranberry Crinkle Cookies
  • Chewy Glazed Lemon Sugar Cookies
  • Lemon Sour Cream Sugar Cookies

Lemon Crinkle Cookies

These award-winning cookies will make you an addict. Lemon Crinkle Cookies are chewy, soft, and bursting with hints of lemon in every bite!

  • ½ cups butter (softened)
  • 1 cup granulated sugar
  • ½ teaspoons vanilla extract
  • 1 whole egg
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoons salt
  • ¼ teaspoons baking powder
  • ⅛ teaspoons baking soda
  • 1-½ cup all-purpose flour
  • ½ cups powdered sugar
  1. Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray and set aside. Or cover with parchment paper.

  2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.

  3. Stir in flour, salt, baking soda, and baking powder slowly until just combined. Scrape sides of the bowl and mix again briefly.

  4. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.

  5. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes.

The post Lemon Crinkle Cookies appeared first on Lauren's Latest.

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There Is No Salsa In Yunnan

Southwestern China has its own way with charred tomatoes, cilantro, and chile. The moment I spotted the recipe for “Raw Vegetables with Charred Tomato–Chile Sauce” in Cooking South of the Clouds, a masterful exploration of the food of Yunnan in southwestern China published in 2018, I had one immediate thought: Chinese crudités! The book’s author, […]

The post There Is No Salsa In Yunnan appeared first on TASTE.

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Strawberry Rhubarb Cobbler – perfect balance of sweet & tart!

Strawberry Rhubarb Cobbler may become one of your family’s all-time favorites. It’s an almost magical combination of fruity-sweet strawberries and sour-tart rhubarb, tied together with a buttery cake layer, making every bite indescribably delicious.

Like Peach Cobbler, this dessert is best served warm and topped with scoops of vanilla ice cream or dollops of whipped cream. Who knew this dessert could be so good!

A serving of strawberry rhubarb cobbler with a scoop of ice cream on top.

What is Cobbler?

Cobbler is a dessert with sugar-sweetened fruit baked with cake batter in the same pan. The batter threads its way to the top (looking like a cobbled street) as it bakes, delivering moist and melt-in-your-mouth tender globs of buttery cake in every bite. Cobbler can also be made with a biscuit-style topping (like  I use in my blueberry cobbler recipe).

Cobbler shouldn’t be confused with a fruit crisp; a crisp has a streusel-like topping with oats and at times nuts, fruit cobbler is made with a biscuit or cake-like layer. Making it a sweet, cakey, gooey dessert.

Two images showing the steps to prepare the sugar-sweetened strawberry rhubarb mixture.

To Make Strawberry Rhubarb Cobbler

The flavor options are endless for cobblers. Any fruit or berry that goes in a pie can also be used in cobblers. The combination of rhubarb and strawberry, however, produces a perfectly sweet & tart balance.

  1. Simmer strawberries & rhubarb in a pot with sugar until tender.
  2. Combine cake ingredients in a separate bowl (per recipe below).
  3. Melt butter in the bottom of a pan. Scoop the cake batter over the butter and carefully spoon in the fruit over the batter. Do not mix in.
  4. Bake until bubbling hot. Let sit and serve while still warm.

Two images showing the steps to prepare strawberry rhubarb cobbler.

How to Store It

Like any baked dessert, strawberry cobbler tastes best served fresh on the same day you make it.

  • To Refrigerate: Leftovers can be stored tightly covered at room temperature for 2-3 days, or in the fridge for up to four days. Although you’ll find the cake becomes soggy, the cobbler will retain its amazing flavor.
  • To Freeze: You can also freeze it for up to four months.
  • To Reheat:  Pop in the microwave for a few seconds, or in a 350°F oven until heated.

Strawberry Rhubarb cobbler baked in a pan.

Slow Cooker Cobbler

Cobbler cooks up great in the slow cooker too. Just follow the same procedure to prep and assemble as the oven-baked version.  Cook on high for 6 hours, or on low for 7-9 hours.

What a great treat to come home to after a long day at work!

More Delicious Fruit Cobblers

  • Blackberry Cobbler – perfectly sweet & tart
  • Apple Cobbler – simple & delicious!
  • Blueberry Cobbler – quick & easy dessert!
  • Peach Cobbler – sweet & juicy peaches!

Rhubarb Strawberry Cobbler

Fresh strawberries and tart rhubarb with a tender cobbler base.

  • 1 lb fresh or frozen strawberries (sliced 1/2" thick)
  • 1/2 lb fresh or frozen rhubarb (thinly sliced)
  • 1 1/4 cups sugar (divided)
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup butter
  1. Preheat the oven to 350°F.

  2. Place strawberries, rhubarb, and 1/2 cup of sugar in a medium saucepan. Simmer over medium heat until fruit is tender.

  3. In a large bowl, combine flour, remaining sugar, baking powder, cinnamon, and salt. Stir in milk.

  4. Melt butter in the microwave and spread into the bottom of a 9×11 glass baking dish.

  5. Drop batter over the butter. Spoon the warm fruit over the batter, trying to keep it relatively even. Don't stir it in!

  6. Bake 45-55 minutes or until cake is set.

  7. Let the cobbler cool for about 10 minutes before serving.

A serving of strawberry rhubarb cobbler with a scoop of ice cream on top.
A serving of strawberry rhubarb cobbler with a scoop of ice cream on top.
Top image - a serving of strawberry rhubarb cobbler with a scoop of ice cream on top. Bottom image - ssugar-sweetened rhubarb and strawberry mixture in a pot.

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Crispy Fried Zucchini (Deep fried or Oven Fried)

Crispy Fried Zucchini is a delicious way to enjoy all of that summer zucchini from your yard…or your well-meaning neighbor or coworker. Zucchini is sliced into medallions, coated in a parmesan breadcrumb mixture and fried until crispy! 

Zucchini fries, grilled zucchini, and this fried zucchini recipe are exactly what you should make when you are trying to find new ways to prepare and cook zucchini. You’ll never run out of ways to serve this abundant garden veggie!

Fried zucchini chips stacked on a plate.

How to Make Fried Zucchini

This is the easy part! Make as much as you have zucchini for by doubling up the recipe…oh, and give some away, too! Feel free to make these with panko which is pre-packaged and pre-seasoned. Or make them with breadcrumbs and season them yourself like the recipe below. Easy peasy!

  1. Wash and dry the zucchini and trim the ends off. Slice each zucchini into ½” medallions.
  2. Prepare the egg mixture and the breadcrumb mixture (per recipe below).
  3. Dredge zucchini in flour, dip in the egg mixture, and then coat evenly in the bread crumbs. Press down on them to make sure they are completely coated. Repeat with remaining slices.

Zucchini slices being dipped in flour, an egg mixture, and then breaded.

How to Fry Zucchini

When it comes to frying zucchini there are a few different ways to do this. You can fry it in a pan with oil, in an air fryer, or avoid the oil altogether and bake them in the oven. No matter how you choose to cook them they will end up crispy, crunchy & delicious!

  • In a Pan: Preheat oil in a frying pan, drop the coated zucchini in. Cook on each side about 2 to 3 minutes or until the coating is crispy and golden brown on both sides.
  • In an Air Fryer: Preheat the air fryer to 375°F. Place the zucchini slices in a single layer, cooking for 8 mins or until crispy and golden brown.
  • Oven-Fried: If baking in the oven without oil, simply place the coins in a single layer on a baking sheet lined with parchment paper and spray with cooking spray. Bake for 18 to 20 minutes in an oven preheated to 400°F degrees.

Zucchini slices breaded on a baking sheet.

Drain on paper towels and serve hot with an assortment of dipping sauces. Try them with buttermilk ranch dip, a spicy chipotle mayo, or your favorite dipping sauce!

Still Have Zucchini?

  • Zucchini Noodles – a light and refreshing pasta!
  • Roasted Zucchini – just 5 mins prep
  • Easy Baked Zucchini – tender & crisp!
  • Zucchini Casserole – 3 main ingredients
  • Easy Stuffed Zucchini Boats – perfect family meal!
  • Zucchini Bread – freezes well

Fried Zucchini

Crispy Fried Zucchini is a delicious way to enjoy summer zucchini! Sliced into medallions, coated in a parmesan breadcrumb mixture and fried until crispy, this crispy fried zucchini will definitely become a family favorite.

  • 2 medium zucchini (about 1 1/2 lbs)
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup grated parmesan cheese.
  • 2 cups seasoned bread crumbs
  • canola oil for frying
  1. Trim ends off zucchini and slice into 1/2″ slices.
  2. Beat eggs with salt and pepper to taste. Combine parmesan cheese and bread crumbs in a separate dish.
  3. Pour oil into a pan to 1/2″ deep and heat over medium heat.
  4. Dredge zucchini in flour, dip in eggs and finally dip in bread crumbs. Repeat with remaining slices.
  5. Add zucchini to the pan, a few at a time (don't crowd) cooking 2-3 minutes per side.

  6. Drain on paper towels.

Fried Zucchini chips stacked on a plate.
Fried Zucchini chips stacked on a plate.
Top image - fried zucchini chips stacked on a plate. Bottom image - sliced zucchini breaded on a baking pan.

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Sriracha Grilled Shrimp (Appetizer or Meal)

Sriracha Grilled Shrimp is one of our favorite spicy summer recipes. Tender shrimp is marinated in a flavorful sriracha & garlic marinade and grilled to juicy perfection. 

This summer seafood favorite is perfect as an appetizer, snack or great tucked into shrimp tacos!

Sriracha Grilled Shrimp on a plate with lemons and parsley

This post is sponsored by Mirum, all opinions expressed are my own.

Summer Grilling

Summer is my favorite time of year for making great food on the grill (like Grilled Steak Fajitas). Grilling is easy, delicious and means we don’t have to heat up the house with the oven!

Unfortunately, along with grilling sometimes comes heartburn. In fact, Omeprazole ODT commissioned the “Prevent the Summer Burn” survey of 1,029 American heartburn sufferers and found that 42 percent categorize summer as the worst time for heartburn and more than half of sufferers claim that outdoor barbecues worsens their heartburn. This shouldn’t stop us from eating our favorites!

Always talk to your doctor or a licensed professional before taking a new medication.

If you’re a frequent heartburn sufferer, being proactive and taking Omeprazole Orally Disintegrating Tablets (also referred to as ODT) helps keep heartburn at bay. ODT can provide affordable relief to those of us that suffer from heartburn two or more days/week, and you can grab it at Walmart (or other retailers) while you’re grabbing your groceries! Find Omeprazole ODT at a retailer near you. If you’re like me, it’s not always easy to remember to take medication on time. Having tablets that can easily dissolve on the tongue means I can keep a stash in my purse and discreetly take them any time and any place (without water). Perfect for someone like me who is on the go all of the time!

Relief can come in as little as 24 hours but it can take up to 1-4 days for full effect and is not for immediate relief). They’re so convenient, simply place the strawberry-flavored tablet on your tongue and let it dissolve (they’re the same small size shown on the box). Being able to take heartburn medication easily and discreetly makes summers easier and definitely more enjoyable… and allows me to enjoy my favorite summer foods like these Sriracha Grilled Shrimp!

Use Omeprazole ODT as directed for 14 days to treat frequent heartburn. Do not take it for more than 14 days or more frequently than every 4 months unless directed by a doctor.

Raw shrimp with a grilled shrimp marinade ready to be mixed

Sriracha Marinade

This marinade is easy to make and it’s a little bit sweet and a little bit spicy!

I start with frozen shrimp (of course fresh works if you have it available in your area) and defrost in the fridge or under really cold water. Peeled & deveined shrimp is easy to make and easy to eat plus it’s better to enjoy the flavor of the marinade.

Marinate the shrimp for 30-60 minutes.

Spicy sriracha shrimp marinating in a bowl and ready to grill

How To Grill Shrimp

The key to keeping shrimp juicy and tender when grilling is to be sure you don’t  overcook it.

To Make Spicy Grilled Shrimp Skewers:

  1. Soak bamboo skewers in water for at least 30 minutes. This will help keep the shrimp from sticking to them, and prevent the wood from burning when it hits the grill.
  2. Marinate the shrimp in all of the ingredients for 30 minutes. Shrimp doesn’t need to marinate long, as it is a light seafood.
  3. Thread the shrimp on the skewers, and grill for 6-8 minutes. Serve and enjoy!

Sriracha Grilled Shrimp on skewers on a plate

What To Serve With Grilled Shrimp

Grilled shrimp is perfect with other summer favorites. I love enjoying them with creamy cucumber salad, mojitos, any summer salad – really. They’re perfect in tacos, and as a topper for just about any pasta dish – mainly scampi.

Spicy food is my favorite (you’ll find me adding jalapenos to just about everything I can), but heartburn is always a risk with my favorites. It doesn’t have to stop you from enjoying recipes like this one!

A bowl of sriracha grilled shrimp ready to serve with lemons

More Recipes You’ll Love

  • Shrimp Salad – great for lunch!
  • Bang Bang Shrimp such a fun appey
  • Garlic Grilled Shrimpperfect dinner
  • Sheet Pan Shrimp Boilanother summer favorite
  • Easy Shrimp Ceviche Recipe so fresh

Sriracha Grilled Shrimp

This grilled sriracha shrimp is one of our favorite spicy summer recipes! 

  • 1 lb medium shrimp (peeled and deveined)
  • 1/4 cup butter (melted and cooled)
  • 2 tablespoons olive oil
  • 1 teaspoon parsley
  • 3 cloves garlic (minced)
  • 1 teaspoon honey
  • 1 tablespoon lemon zest
  • 3 tablespoons sriracha
  • cilantro for garnish
  1. Soak bamboo skewers in water for at least 30 minutes.
  2. Combine all ingredients in a large bowl and toss well. Marinate 30 minutes.
  3. Thread shrimp on skewers. Preheat grill to medium high heat.
  4. Grill shrimp 6-8 minutes or until cooked through.

Taking Omeprazole ODT is simple: 1 dose every 24 hours for 14 days.  Do not take Omeprazole Orally Disintegrating Tablets for more than 14 days and do not take it more often than every four months unless directed to do so by your Physician.

I am excited to have partnered with Mirum to bring you this belly-warming recipe.  While I was compensated for this post, all thoughts and opinions are my own.  Working with great brands I love allows me to keep bringing you the great recipes you love!
We love making this sriracha grilled shrimp with honey recipe for salads or shrimp tacos. It's a delicious grilled shrimp recipe that everyone loves! #spendwithpennies #srirachagrilledshrimp #grilledshrimp #srirachashrimp #sriracha #shrimp #grilled
We love making this sriracha grilled shrimp with honey recipe for salads or shrimp tacos. It's a delicious grilled shrimp recipe that everyone loves! #spendwithpennies #srirachagrilledshrimp #grilledshrimp #srirachashrimp #sriracha #shrimp #grilled

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Cucumber Tomato Salad (easy and fresh)

Cucumber Tomato Salad is a classic salad, light, cooling, and oh-so refreshing. This easy salad is made with sliced cucumbers & juicy tomatoes and enhanced with slivers of red onion and a tangy vinaigrette dressing.

Serve cucumber tomato onion salad next to grilled or roasted meats or fish, such as marinated beef or chicken kabobs, grilled salmon, or pork tenderloin.

Cucumber tomato salad in a wooden bowl.

How to Make Cucumber Tomato Salad

When the farmer’s markets start overflowing with juicy garden fresh veggies, I take my cue to make a big bowl of cucumber tomato salad.

  1. Combine all dressing ingredients (per recipe below).
  2. Slice all vegetables and toss with the dressing.

I love using a combination of fresh or dried oregano and basil in this salad to bring out its Mediterranean essence. Chopped fresh dill and-or parsley deliver equally excellent herbal notes.

Overview of cucumber tomato salad ingredients in a wooden bowl.

English cucumber is ideal for this recipe. The peels are tender enough that there’s no need to remove them, and the seeds are virtually nonexistent. If you only have regular salad cukes on hand, those are perfectly suitable as well. Just peel them, and, if the seeds seem tough, scoop them out and then slice.

Dressing for Cucumber Tomato Salad

Honestly, this salad really doesn’t need much, a simple dressing allows the flavor of the veggies to shine and keeps the salad light and fresh.

A splash of vinegar and a bit of olive oil with salt & pepper. I most often use red wine vinegar but you can use your favorite (infused oils and vinegars are great here too).

Cucumber tomato salad ingredients in a wooden bowl with dressing being poured on top.

Can I Make it Ahead?

This salad tastes great served cold and can be made ahead. Of course it’s best made the day you’re serving it but you can keep it for a couple of days and drain any juices. Whenever I’m planning this dish and need to get a jump on dinner, I partially prep the tomato-cucumber salad.

  1. In the same bowl you plan to make the salad, whisk together the wine vinegar, olive oil, herbs, salt and pepper.
  2. Peel and cut the onion into slivers and toss in the vinaigrette.
  3. Cover and refrigerate for up to a day in advance.

The onions will stay crunchy while helping the dressing mellow and develop flavor. To assemble the salad, all you have to do is slice the cucumbers and tomatoes, toss with the onion and vinaigrette mixture, and briefly refrigerate before serving.

More Fun Additions

You can have a lot of fun with this recipe, by treating it as a foundation. Go ahead and layer in other fresh and tasty ingredients like crumbled feta, mozzarella balls, avocado chunks or chopped fennel bulb. Got stale bread? Even better, turn this into a Panzanella Salad to make it a meal!

The options are limited only by your own creativity!

Salads with a Cucumber Crunch

  • Creamy Cucumber Salad – summertime staple!
  • Cucumber Onion Salad – light & refreshing
  • Cucumber Avocado Salad – simple 3 ingredient dressing!
  • Cucumber Dill Salad – made with a lemon vinaigrette
  • Creamy Cucumber Pasta Salad – potluck favorite!

Cucumber Tomato Salad

This fresh summer salad provides the perfect crunch!

  • 1 long English cucumber (sliced)
  • 2-3 large tomatoes (diced)
  • 1/2 red onion (sliced)
  • 1 tablespoon fresh herbs (parsley, basil and/or dill, optional)
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • salt & pepper (to taste)
  1. Combine all ingredients in a bowl and toss well.
  2. Refrigerate at least 20 minutes before serving.

Cucumber tomato salad in a wooden bowl.
Cucumber tomato salad in a wooden bowl.
Top image - cucumber tomato salad in a wooden bowl. Bottom image - cucumber tomato salad ingredients in a wooden bowl with dressing being poured ontop.

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Strawberry Coconut Cheesecake

This Strawberry Coconut Cheesecake is full of so many delicious flavors!

Strawberry Coconut Cheesecake

Many years ago, when I was first really getting into cooking and baking, I baked this Strawberry Coconut Cheesecake.  The recipe is originally from Bon Appetit. And I baked it for a contest at the San Diego County Fair. I ended up winning 2nd place in the cheesecake contest, and for that… I got a ribbon!

It really is a delicious cheesecake.  The filling of the cheesecake is flavored with coconut, but there aren’t any flakes of coconut floating around in the cheesecake filling itself. And it’s topped with plenty of fresh strawberries.

Strawberry Coconut Cheesecake

If you are a fan of coconut flakes, you can edge the side of the Strawberry Coconut Cheesecake in coconut flakes too.  But that’s totally optional.  It will be delicious either way, but I know that some people are not big fans of the texture of flaked coconut… so it’s okay to leave it off.

Personally, I love the flavor of coconut… but the flakes aren’t my favorite.  So I usually leave them off the edges. The photos here show it with the flakes.

slice of Strawberry Coconut Cheesecake

What is cream of coconut?

It’s sold in a can, and it can usually be found near the other cocktail mixers.  Sometimes you can find it in the baking aisle. If you can’t find it, ask!  Do not substitute coconut milk or coconut cream.  Cream of coconut is the sweetened version of coconut cream.  You need that for this recipe!

slice of Strawberry Coconut Cheesecake

How to toast coconut:

For this recipe, you’ll need toasted coconut to add to the crust ingredients.  If you want, you can also add toasted coconut (or regular, as pictured) to the sides of the cheesecake.  To toast coconut, preheat your oven to 325°F. Spread the coconut flakes on a baking sheet in a thin layer and bake in the preheated oven. The flakes will toast very quickly and won’t take more than 5 to 10 minutes. After a few minutes stir the coconut so it’s all toasting evenly. Keep a close eye on it- you don’t want it to burn.

bite of Strawberry Coconut Cheesecake

This Strawberry Coconut Cheesecake is a showstopper dessert.  It’s pretty enough for a special occasion.  Enjoy!

Here are a few more cheesecake recipes you might like to try:

  • New York Style Cheesecake
  • Key Lime Cheesecake
  • Red Velvet Cheesecake
  • Lemon Cheesecake
  • No Bake Cheesecake
  • Chocolate Chip Cheesecake
  • Mango Lime Cheesecake
  • Pumpkin Cheesecake

Strawberry Coconut Cheesecake

Totally perfect combination of flavors in a cheesecake- strawberry and coconut!


  • 2 tablespoons butter, (divided and melted)
  • 3/4 cup graham cracker crumbs
  • 1/2 cup unsweetened shredded coconut, (toasted and cooled)
  • 1/4 cup granulated white sugar


  • Three 8-ounce packages cream cheese, (at room temperature)
  • 1 cup granulated white sugar
  • 1/4 cup (1/2 stick) unsalted butter, (at room temperature)
  • 3 tablespoons cornstarch
  • 4 large eggs
  • 1 cup canned sweetened cream of coconut ((such as Coco Lopez))
  • 1/4 cup coconut rum ((such as Malibu))
  • 1 1/2 teaspoons coconut extract


  • 1/4 cup seedless strawberry jam
  • 2 tablespoons water
  • 3 pints strawberries, (stemmed and sliced)
  • more flaked coconut, (for edging the side of the cheesecake (optional))


  1. Preheat oven to 350°F. Brush 9-inch diameter springform pan with 2-inch sides with 1 tablespoon melted butter. Blend crumbs, coconut, sugar, and remaining butter in medium bowl. Press mixture over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 300°F.


  1. In a large bowl, use an electric mixer to combine the cream cheese, butter, sugar and cornstarch until well blended. Beat in the eggs 1 at a time. Then beat in the cream of coconut, rum and coconut extract. Pour the batter over the baked crust. Lay out 2 layers of heavy duty foil; set the pan on top of the foil and lift it into a large roasting pan. Fold the sides up to create a "bowl" with the foil. Add enough water to the roasting pan to come 1 inch up the sides of the cake pan (making sure the pan is protected by the foil). Cover the whole roasting pan with foil.

  2. Bake the cheesecake in the roasting pan for 1 hour. Remove the foil. Bake until the cheesecake is pale brown, puffed and just set in the center, about 40 minutes. Set your pan on your cool stove and cool in the water bath for 2 hours. Then remove from the water; gently remove sides of springform pan. Chill the cheesecake for 3 hours. This part may be made 2 days ahead. Cover and keep chilled.

PREPARE TOPPING (on the day of serving):

  1. Simmer the jam and 2 tablespoons of water in a small saucepan. Brush the top of the cheesecake with warm jam. Overlap the berries atop the cheesecake, covering completely. Brush the remaining jam over the berries. If you want to edge the side of the cheesecake with coconut, you can do that too. Chill until ready to serve.

Strawberry Coconut Cheesecake

The post Strawberry Coconut Cheesecake appeared first on Recipe Girl®.

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