This homemade Tzatziki Sauce blends creamy Greek yogurt, cucumber, garlic, and dill into a protein-packed dip, spread, or topping for your favorite Mediterranean dishes and more!

What Is Tzatziki Sauce?

Tzatziki sauce is a traditional, creamy Mediterranean dip made with Greek yogurt, cucumber, garlic, olive oil, and a pop of dill or mint. It’s a must-have for Mediterranean recipes!

I have been buying Greek yogurt tzatziki at Costco for years but of course we all know everything homemade, including hummus, tartar sauce and pesto, tastes just so much better!

I initially made tzatziki to go with Greek chicken bowls, but now I want to put it on everything!

Why You’ll Love This Recipe

• High in protein: Greek yogurt is the base of this recipe, so you get a nice boost of protein.
• Versatile: Put it on anything and everything. Dip it, spread it, drizzle it, you name it! It’s a win for lunch, dinner, a quick snack, or even an appetizer.
• Fresh flavor: The combination of cucumber, garlic, and herbs gives it a refreshing, zesty taste!

Ingredients for Tzatziki Sauce

This recipe for tzatziki uses 8 simple ingredients to create a healthy sauce that’s to-die-for!

• Greek yogurt: Any plain 2%, 4% or whole milk Greek yogurt will work. Traditionally, goat or sheep Greek yogurt is used, but it’s hard to find those here. Luckily North American Greek yogurt is already strained, so it works great.
• Cucumber: I used an English cucumber because it’s seedless. A regular large cucumber will need to be peeled and large seeds removed after squeezing. Persian cucumbers work too.
• Lemon: You’ll need the juice of half a medium lemon, which is about 2 tablespoons.
• Olive oil: I use extra virgin olive oil because it has a richer, fruitier flavor and smooth texture that’s perfect for dips and sauces.
• Fresh herbs: I like the classic taste of fresh dill, but you can always substitute fresh mint for a refreshing twist.
• Garlic: Grate 3 small garlic cloves for the best flavor.
• Spices: Salt and pepper.

How to Make Tzatziki Sauce

This tzatziki sauce recipe comes together in just 15 minutes with a few easy steps. Here’s a quick overview, there is a full recipe card below.

• Prep the cucumber: Grate the cucumber on the medium holes of a box grater. Wrap it in a clean cheesecloth or kitchen towel, twist it up, and squeeze out as much liquid as you can.
• Combine ingredients: Add the squeezed cucumber to a medium bowl along with the Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper.
• Mix the sauce: Stir well and, if you have time, refrigerate for 5 minutes to let the flavors meld.
• Serve: Enjoy it as a dip or with your favorite Mediterranean dish!

Serving Ideas

Tzatziki is one of those sauces you’ll want to put on everything! Here are some ideas to make the most of this delicious sauce:

• Vegetables: You can dip fresh veggies or drizzle the sauce over grilled ones like zucchini, bell peppers, carrots, cucumber, mushrooms, and asparagus.
• Dip: You can also dip pita bread, falafel, grilled chicken, roasted potatoes, or crunchy pita chips into tzatziki.
• Spread: Slather it on sandwiches, wraps or burgers. My personal favorite is Greek turkey burgers.
• Gyros and kabobs: Chicken or lamb gyros, Greek chicken kabobs, or beef and lamb skewers.
• Salmon or lamb: Grilled salmon and juicy lamb chops make an amazing combo with this creamy sauce.
• Dinner bowls: A must for Greek chicken bowls, quinoa bowls with grilled veggies, or grain bowls loaded with roasted chicken or beef.
• Salads: Drizzle it over a traditional Greek salad, Mediterranean chickpea salad, or quinoa tabbouleh salad.
• As an appetizer: Serve it with a fresh veggie platter, chicken meatballs, or mini skewers with cubes of feta, olives, and cherry tomatoes.

How to Store

Store: Transfer your dip to an airtight container, store in the fridge, and enjoy for 7-10 days.

Do not freeze. Freezing can cause the yogurt and cucumber to separate.

FAQs

More Sauces and Dip Recipes

• Healthy veggie dip
• Greek yogurt guacamole
• Whipped feta dip
• Greek yogurt blue cheese dressing

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Tzatziki Sauce

This homemade Tzatziki Sauce blends creamy Greek yogurt, cucumber, garlic, and dill into a protein-packed dip in 15 minutes.

Course Dip

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Chilling Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings (makes 2 1/2 cups total)

Calories 66kcal

Author Olena Osipov

Equipment

• Box grater
• Cheesecloth
• Lemon squeezer

Ingredients

• 3/4 long English cucumber grated on medium holes of a box grater
• 2 cups plain Greek yogurt 2% fat or higher
• 1/2 medium lemon juice of or 2 tablespoons
• 3 tablespoons olive oil extra virgin
• 2 tablespoons fresh dill finely chopped
• 3 small garlic cloves grated
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Place grated cucumber in the center of a cheesecloth or linen kitchen towel, twist into a ball and squeeze very well until dry. Discard or save cucumber water for smoothies and soups.
• In a medium bowl, add squeezed cucumber, Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper.
• Stir well with a spoon or spatula. If have time, refrigerate for 5 minutes to allow flavors develop.
• Enjoy as a dip, with Greek chicken bowls or any Mediterranean dishes.

Notes

• Store: Refrigerate in an airtight container for 7 – 10 days. Do not freeze.

Nutrition

Calories: 66kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 132mg | Fiber: 0.2g | Sugar: 2g

The post Tzatziki Sauce appeared first on iFoodReal.com.

This Whipped Feta Dip with juicy pan seared garlicky tomatoes is creamy, fluffy and ready in just 15 minutes. Serve with crusty bread or vegetables for dipping, slather on sandwich and toast!

This whipped feta dip is like a mash-up of two of my favorite feta recipes. It’s got the creamy base of my whipped feta board and sauteed tomatoes with garlic and olive oil topping from the baked feta dip.

Such a winning combo once you dip into it with a slice of crusty bread like focaccia, baguette or try even toasted cottage cheese bread to make this healthy appetizer even healthier!

If you’re looking for more viral feta recipes, try this baked feta chicken and spinach feta brownies. But for now, let’s talk about this creamy, garlicky goodness!

Why You’ll Love This Recipe

• Simple ingredients: Made with kitchen staples like feta, yogurt, garlic, and olive oil.
• Better base: Instead of cream cheese or sour cream, I use Greek yogurt that’s lighter and higher in protein.
• More protein: Each serving, which is about 1/10th of the recipe, contains 5 grams of protein.
• Easy crowd pleaser: A 15 minute dip everyone will be scooping up because everyone loves everything creamy!

Ingredients for Whipped Feta Dip

You only need 4 ingredients for the dip, and 5 for the tomato topping.

• Feta cheese: Pick up an 8 ounce block of good quality feta in brine. Goat, sheep, or cow’s milk feta all work perfectly for this dip.
• Greek yogurt: I recommend to use 5-10% fat plain Greek yogurt, and the brand you know is thick. I used Olympic 2% Greek yogurt and my dip was a bit runny but not a big deal.
• Lemon: We only use the zest for a bright, fresh flavor.
• Olive oil: Extra virgin olive oil boosts the flavor and gives the dip a silky, rich finish.
• Tomato topping: Halved grape tomatoes, fresh garlic cloves, extra virgin olive oil, dried basil, salt, and pepper.
• Bread: I made toasted focaccia in olive oil in a skillet and it was perfect for dipping.

How to Make Whipped Feta Dip

Here’s a quick, photo guided overview of how to make this tasty dip.

• Saute the tomatoes: Heat a large skillet over medium and add 3 tablespoons of olive oil and the tomatoes. Cover it up and cook for about 5-7 minutes, shaking the pan a couple of times.
• Season the tomatoes: Stir in the garlic, basil, salt, and pepper. Let it simmer for a couple of minutes, then turn off the heat, add the remaining olive oil, stir, and set aside.
• Make the dip: In a food processor, blend feta, yogurt and lemon zest until combined, scraping the sides as you go. Slowly add olive oil while blending until the texture is creamy and whipped.
• Add the topping: Transfer the whipped feta to a dish and smooth it out with the back of a spoon. If it’s thick, make some little indentations, if it’s on the thinner side, just leave as is. Top it with the cooked tomatoes and drizzle the oil from the skillet on top.

Serving Ideas

This appetizer is best served fresh! It pairs perfectly with a variety of options, so you’ve got the perfect dip for any occasion! But since it’s pretty salty, I like to keep my pairings simple and mild.

Here’s a few ideas of what to dip in whipped feta dip:

• Crusty bread: Toasted focaccia, crostini, or toasted baguette slices.
• Crunchy snacks: Pita chips, pretzel chips, and crackers.
• Soft bread: Cottage cheese bread, Greek yogurt bread, pita bread or any flatbreads you like cut into pieces.
• Fresh veggies: We like cucumber and zucchini slices, carrot and celery sticks, and red peppers.
• Fruit: Apple or pear slices for a sweet and savory combo.

This dip will definitely wow your guests, and you can serve a charcuterie board along with it for a special touch.

How to Store

Store: Keep your leftovers in an airtight container and in the fridge for up to 5 days. You’ll need to give it a quick stir before serving again.

Reheat: I recommend quickly reheating it in the microwave to warm it up, then giving it a stir. It won’t be quite as fresh, but still very good.

Freeze: Do not freeze. Although I imagine thawed whipped feta will mix so well with freshly cooked pasta or potatoes while it’s hot.

FAQs

More Dip Recipes to Try

• Burrata dip
• Tzatziki
• Cranberry jalapeno cream cheese dip
• Hummus
• Olive oil bread dip

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Whipped Feta Dip

Whipped Feta Dip with seared garlicky tomatoes is creamy, fluffy and ready in 15 minutes. Serve with bread or vegetables, slather on sandwich, or dollop into soups.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 138kcal

Author Olena Osipov

Equipment

• Food processor
• Ceramic skillet

Ingredients

For the Tomato Topping:

• 2 cups grape tomatoes cut in halves
• 3 large garlic cloves minced
• 1/2 teaspoon basil dried
• 4 tablespoons olive oil extra virgin, divided
• Salt and pepper to taste

For the Whipped Feta:

• 8 ounces block feta cheese drained
• 3/4 cup plain Greek yogurt at least 4% fat
• 1 small lemon zest of
• 1 tablespoon olive oil extra virgin

US Customary – Metric

Instructions

• To make the topping: Preheat large skillet on medium heat and add 3 tablespoons of olive oil and tomatoes. Cover and cook until juicy, about 5-7 minutes, shaking the skillet a few times.
• Add garlic, dried basil, salt and pepper. Stir and let simmer for 2 minutes, stirring once more. Turn off heat, add 1 tablespoon of olive oil and stir. Set aside.
• To make whipped feta: In a food processor, add feta cheese, yogurt and lemon zest. Process until combined, pausing and scraping the walls. Then add olive oil slowly while running the food processor and process until feta is whipped and has a creamy texture.
• Transfer into a serving dish and level with a back of a spoon. Thickness will depend on the brand of feta and yogurt you use. If it's thick, make indentations with a back of a spoon. If it's thinner, leave it as is.
• Top evenly with previously cooked tomatoes, making sure to scrape all of the oil from the skillet.
• Serve whipped feta dip with toasted slices of baguette, pita bread, pretzel chips, crostini or veggies like cucumber and zucchini slices, carrot and celery sticks.

Notes

Store: Refrigerate leftovers in an airtight container for up to 5 days. Give it a stir before serving next time. You can also quickly warm it up in a microwave. Do not freeze.

Thickness of whipped feta: How thick it will turn out depends on the brand of feta and Greek yogurt you use. Also the fat % of Greek yogurt. ironically, the lower fat %, the thicker it is but less flavorful. To thicken it more, place in the fridge for 2-3 hours, if you have time.

Nutrition

Calories: 138kcal | Carbohydrates: 3g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 21mg | Sodium: 266mg | Fiber: 0.4g | Sugar: 1g

The post Whipped Feta Dip appeared first on iFoodReal.com.

These Cream Cheese Stuffed Jalapeno Peppers are an easy 7 ingredient appetizer ready in 45 minutes. The creamy, cheesy filling perfectly balances the spicy kick!

Sometimes you need a quick dish for hosting or a potluck.

My go-to’s are cream cheese stuffed mini peppers and cream cheese stuffed mushrooms, but if mushrooms aren’t your thing and you like a little heat, these cream cheese stuffed jalapeno peppers are perfect!

Even if you’re not into spicy food, the creamy cheddar and chive filling tones it down to a mild-medium kick. They even work great as a side dish paired with steak, burgers, or tacos.

Why You’ll Love This Recipe

• Simple to make: Just a handful of ingredients, a few easy steps, and you’ve got a crowd-pleasing appetizer.
• Perfect balance of flavor: The filling tones down the heat, but you can easily turn up the spice! See variations below.
• Customizable: Switch it up with your favorite cheeses, spices, or bacon for extra flavor.
• Great for any occasion: Game day, holiday, potluck, and casual dinner approved!

Ingredients for Cream Cheese Stuffed Jalapeno Peppers

As you might have guessed, you’ll need jalapeno peppers and cream cheese, plus 5 basic ingredients for the filling.

• Jalapeno peppers: You’ll need 12 medium-large jalapenos cut in half.
• Cream cheese: Soft, plain cream cheese from a tub or block.
• Garlic: A freshly grated garlic clove for added aroma and flavor.
• Cheddar cheese: Adds a creamy texture, sharp flavor, and a nice pop of color to the filling.
• Spices: Salt and pepper.
• Chives: Adds a mild onion flavor to the filling, and I love sprinkling a bit extra on top! You can substitute with green onion.

How to Make Jalapeno Peppers Stuffed with Cream Cheese

Preheat oven to 425 F, line your large baking sheet with parchment paper, and set aside.

• Prep jalapenos: Wash and dry the jalapenos, then slice them in half lengthwise and scoop out the seeds and membrane.
• Prepare the filling: Combine cream cheese, garlic, salt, and pepper in a bowl. Mash and stir, add cheddar cheese and chives, then stir again.
• Stuff the peppers: Scoop the filling into the pepper halves, dividing it evenly so it’s level.
• Bake and broil: Bake for about 20 minutes, then broil for a few more minutes to get the tops golden and bubbly. Serve warm or cold garnished with more chives.

Variations

• Other spices or herbs: Add 1/2 – 1 teaspoon garlic powder, onion powder, paprika, cumin, parsley, thyme, or oregano.
• Make them spicier: Leave some or all of the seeds and membranes in the jalapenos, or add a pinch of cayenne pepper, red pepper flakes, or hot sauce to the filling.
• Add protein: Stir in up to 1/3 cup cooked bacon, ground beef, or shredded chicken into the filling. It has to be pre-cooked because 20 minutes in the oven isn’t enough to fully cook the meat.
• Add crunch or texture: Top them with panko breadcrumbs before broiling or add crispy bacon bits or chopped nuts, like pecans or almonds, to the cream cheese mixture.
• Different cheese: Choose your favorite, but if I’m not using sharp cheddar, I love pairing jalapenos with Monterey Jack, Colby, Swiss, mozzarella, or pepper jack cheese.

Serving Ideas

Stuffed jalapeno peppers are super versatile and a real crowd-pleaser for gatherings!

They make a great appetizer paired with steak, burgers, or tacos. For a light side, serve them with a fresh, crunchy salad, something like a lemon kale salad or healthy coleslaw would be perfect.

Or enjoy them on their own as a satisfying snack.

How to Store and Reheat

Store: Set cooled leftovers in an airtight container and they’ll keep in the refrigerator for up to 5 days.

Reheat: You can enjoy them cold or reheat in a microwave for 1-2 minutes. Or warm them up slowly in preheated to 300 F oven for 5 minutes. If they still need more time, I recommend to turn the oven off and leave them in there until warmed through.

Freeze: Jalapenos don’t thaw well, so I wouldn’t recommend freezing these stuffed mini spicy green peppers.

FAQs

More Appetizer Recipes to Try

• Goat cheese stuffed mini peppers
• Cranberry jalapeno cream cheese dip
• Stuffed mushrooms
• Parmesan mushrooms

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Cream Cheese Stuffed Jalapeno Peppers

Cream Cheese Stuffed Jalapeno Peppers are an easy 7 ingredient appetizer ready in 45 minutes. Creamy, cheesy filling with the spicy kick!

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 24 halves

Calories 48kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

• 12 medium-large jalapeno peppers
• 8 ounces cream cheese softened
• 1 small garlic clove grated
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup cheddar cheese grated
• 2 tablespoons chives more for garnish, or use minced green onion

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and line large baking sheet with parchment paper. Set aside.
• To prepare the jalapenos, wash and dry them. Using sharp paring knife, cut in half lengthwise and remove seeds and membrane. Do not touch your eyes with your hands afterwards that day.
• In a medium bowl, add softened cream cheese, garlic, salt and pepper. Using a fork, mash cream cheese and stir until thoroughly mixed. Add cheddar cheese and chives, mix with spatula until well incorporated.
• Using a tablespoon, fill the pepper halves with filling, dividing evenly. It should not mound over.
• Place stuffed jalapeno peppers on previously prepared baking sheet and bake for 20 minutes or until filling is hot. Broil for a few minutes.
• Transfer to a platter, garnish with more chives and serve warm or cold.

Notes

• Store: Refrigerate leftovers for up to 5 days. Enjoy warm or cold. Do not freeze.
• Reheat: You can enjoy them cold or reheat in a microwave for 1-2 minutes. Or warm them up slowly in preheated to 300 F oven for 5 minutes. If they still need more time, I recommend to turn the oven off and leave them in there until warmed through.
• To soften cream cheese fast, cut it into cubes and place in a microwave for a few seconds at a time.

Nutrition

Serving: 1jalapeno half | Calories: 48kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 102mg | Fiber: 0.03g | Sugar: 0.4g

The post Cream Cheese Stuffed Jalapeno Peppers appeared first on iFoodReal.com.

Marry Me Chicken Meatballs are juicy, tender and golden brown baked meatballs coated in flavorful but lighter Tuscan inspired sauce. Perfect for a healthy dinner!

After making the viral marry me chicken and marry me cauliflower, I realized the sauce is the real star. As I started planning what to serve my chicken meatballs with, the idea clicked – marry me chicken meatballs!

They’re similar to my Thai meatballs with their creamy sauce but perfect for anyone who wants something milder. They’re a lifesaver for busy weeknights, yet impressive enough for date night or feeding a crowd.

Why You’ll Love This Recipe

• Lighter but flavorful: This recipe uses just the right amount of sauce, not heavy, but enough to coat each meatball.
• Quick and easy: Ready in under 1 hour, it suits busy weeknights and last-minute plans.
• Customizable: Pair with pasta, rice, or salad, each option gives you a healthy dinner.
• High in protein: Packed with 31 grams of protein per serving.

Ingredients for Marry Me Chicken Meatballs

Here’s a breakdown of the simple ingredients for the chicken meatballs and the marry me sauce.

For Chicken Meatballs

• Ground chicken: Use lean or extra lean ground chicken.
• Egg: To bind the ingredients together.
• Panko breadcrumbs: I like Panko’s light and crispy texture, but you can also use regular, whole wheat, or gluten-free breadcrumbs.
• Parmesan cheese: Freshly grated Parmesan helps keep the meatballs moist and adds flavor.
• Seasoning: You only need salt, pepper, and fresh garlic cloves to season the meatballs.
• Olive oil: Extra virgin olive oil works best for a golden, crispy finish, but avocado oil will work too.

For Marry Me Sauce

• Butter: Just a tad for frying and to make sauce more rich.
• Minced garlic: Adds a punch of savory depth and enhances the rich, creamy flavor of the sauce.
• Sun-dried tomatoes: These tomatoes pack a tangy, intense flavor that becomes the heart of the sauce.
• Chicken broth: Low sodium chicken broth adds depth and richness to the sauce, but you can easily swap in vegetable broth.
• Heavy cream: Just a little heavy crem makes the sauce wonderfully creamy. For a lighter version, substitue with half and half.
• Parmesan cheese: Helps thicken the sauce and adds flavor.
• Spices: Italian seasoning, red pepper flakes, salt, and pepper.
• Fresh herbs: Parsley or basil for garnish.

How to Make Marry Me Chicken Meatballs

This marry me chicken meatballs recipe has 2 parts, the meatballs and the sauce, and the sauce cooks while the meatballs bake for a quick meal.

Make Chicken Meatballs

• Preheat and prep: Preheat oven to 400 F and line a large baking sheet with parchment paper. Set aside.
• Make the meatball mixture: In a large mixing bowl, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, olive oil, salt, and pepper. Mix gently with a spatula until combined.
• Shape the meatballs: Use a small scoop to form about 26 meatballs, dipping your hands in cold water as needed, and place them on the prepared baking sheet.
• Bake the meatballs: Bake for 15-20 minutes, flip with a spatula to remove any ground chicken residue, and bake for another 5 minutes.

Make Marry Me Sauce

• Make the sauce: While the meatballs bake, heat a large skillet over medium-high and melt the butter. Add garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Sauté for 3 minutes, stirring a few times.
• Simmer the sauce: Add chicken broth, heavy cream, and Parmesan. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until the sauce reduces a bit.
• Combine and simmer: Add the baked meatballs to the skillet and coat them in sauce, then cook 5 more minutes, allowing the sauce to reduce and meatballs to soak up the flavor.

Serving Ideas

Serve these meatballs with short or long pasta, Instant Pot jasmine rice, mashed potatoes, or your favorite green salad. For an extra cozy touch, add some crusty bread to soak up all that creamy sauce.

You can also make it lower carb by swapping in cauliflower rice, zucchini noodles or spaghetti squash noodles. This healthy chicken recipe is perfect for any night of the week!

How to Store and Reheat

Store: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. They’re great for a quick meal later in the week!

Freeze: Transfer meatballs with the sauce to an airtight container and store in the freezer for up to 3 months. Then thaw in the fridge, reheat, and enjoy.

Reheat: You can reheat in the microwave for a few minutes or simmer in a skillet with a splash of broth while covered.

FAQs

More “Marry Me” Recipes

• Marry me chicken pasta
• Marry me chicken soup

More Meatballs Recipes to Try

• Sweet and sour meatballs
• Mexican meatballs
• Turkey meatballs
• Instant Pot meatballs
• Cranberry turkey meatballs

Print

Marry Me Chicken Meatballs

Marry Me Chicken Meatballs are juicy, tender and golden brown baked meatballs coated in flavorful but lighter Tuscan inspired sauce.

Course Main Course

Cuisine North American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 495kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Baking sheet
• Parchment paper sheets

Ingredients

For the Meatballs:

• 1 pound ground chicken
• 1 large egg
• 1/2 cup Panko breadcrumbs
• 1/4 cup Parmesan cheese grated
• 1 small garlic clove grated
• 2 tablespoons olive oil extra virgin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Sauce:

• 1 tablespoon butter for frying
• 2 large garlic cloves minced
• 1/3 cup sun dried tomatoes in oil drained and thinly sliced
• 1 teaspoon Italian seasoning
• 1/8 teaspoon red pepper flakes
• 2 cups chicken broth low sodium
• 1/2 cup heavy cream or half and half
• 1/4 cup Parmesan cheese freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons parsley or basil finely chopped (for garnish)

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line baking sheet with parchment paper. Set aside.
• In a large bowl, add ground chicken, egg, breadcrumbs, Parmesan cheese, garlic, olive oil, salt and pepper. Mix with a spatula until combined and do not overmix.
• Using small trigger scoop, form about 26 meatballs (it helps to dip hands into a bowl with cold water occasionally) and lay on previously prepared baking sheet.
• Bake for 15-20 minutes, turn and toss with spatula (mostly to get rid off of that ground chicken residue) and bake for 5 more minutes.
• While meatballs are baking, preheat large ceramic skillet on medium-high heat and melt the butter. Add garlic, sun dried tomatoes, Italian seasoning and red pepper flakes. Saute for 3 minutes, stirring occasionally.
• Add chicken broth, heavy cream and Parmesan cheese. Stir, bring to a boil, reduce heat to low and simmer for 5 minutes or until golden edges form and sauce starts to reduce a bit, stirring occasionally.
• Remove meatballs from the oven and add them to the skillet. Stir to coat in sauce and continue cooking for about 5 minutes or until sauce has reduced a bit and meatballs had a chance to simmer in it for flavor.
• Garnish with parsley or basil and serve hot.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3-4 days.
• Freeze: Freeze in an airtight container for up to 3 months, thaw in the fridge before enjoying.
• Reheat: Reheat in a microwave for a few minutes or simmer in a skillet with a splash of broth while covered.

Nutrition

Serving: 6meatballs | Calories: 495kcal | Carbohydrates: 12g | Protein: 31g | Fat: 37g | Saturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 194mg | Sodium: 707mg | Fiber: 1g | Sugar: 2g

The post Marry Me Chicken Meatballs appeared first on iFoodReal.com.

Easy Chicken Meatballs Recipe made with 8 ingredients and baked to juicy, golden brown perfection in 30 minutes. A great match for grains, salads, or your meal prep routine!

We also love these juicy buffalo chicken bites and turkey meatballs!

This chicken meatballs recipe is a 30ish minute meal that’s lighter than the classic beef meatballs. You can pair them with rice, toss with spaghetti, enjoy as an appetizer, or turn into marry me chicken meatballs.

They go with just about anything, and I always make extra to stash in the freezer for busy nights!

Why You’ll Love This Recipe

• Juicy and not dry: Don’t skip the cheese! It melts into the lean chicken meatballs making every bite tender and flavorful.
• Baked and not fried: A healthy dinner with less oil, minimal mess, and easy cleanup.
• Quick and easy: Unlike with other meatball recipes like my Thai meatballs or sweet and sour meatballs, this recipe has no searing and no chopping. Just mix, scoop, and bake.
• Versatile for serving: Whatever you’re in the mood for, these meatballs have got you covered!

Ingredients for Chicken Meatballs

These meatballs are packed with flavor, and all you need are 8 simple ingredients.

• Ground chicken: You’ll need 1 pound lean or extra lean ground chicken. Ground turkey will work too.
• Egg: Add 1 large egg to bind the ingredients.
• Panko breadcrumbs: The other binding agent. I like using panko because it keeps the meatballs light and crispy, but you can use regular, whole wheat, or gluten free breadcrumbs depending on what you have on hand.
• Parmesan cheese: The cheese is the secret! As the meatballs bake, it melts in, keeping them moist and adding a creamy richness.
• Seasoning: I kept it simple with salt, pepper, and freshly grated garlic cloves. Feel free to add in some onion powder, dried oregano, basil or Italian seasoning for extra flavor.
• Oil: Olive oil keeps the meatballs moist and gives them a golden, crispy exterior when baking. Avocado oil works just as well.

How to Make Chicken Meatballs

Here’s a quick overview on how to whip up these meatballs in no time and easily add protein to almost any meal.

Since we’re baking, not frying, start by preheating the oven to 400 F and lining a large baking sheet with parchment paper.

• Mix the ingredients: In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan, garlic, olive oil, salt, and pepper. Stir gently with a spatula until mixed, don’t overdo it!
• Shape the meatballs: Use a small trigger scoop to form about 26 meatballs, occasionally dipping your hands in cold water, and place them on the prepared baking pan.

• Bake and flip: Bake for 15-20 minutes, then toss with a spatula to remove any ground chicken residue (if any), flip the meatballs, and bake for another 5 minutes.

Serving Ideas

This has to be one of the easiest, tastiest, most versatile healthy chicken recipes in my collection! Here are just a few ways to enjoy the meatballs:

• Over a bed of fluffy Instant Pot brown rice, basmati rice, or jasmine rice.
• On top your favorite pasta, zucchini noodles, or spaghetti squash paired with marinara sauce or healthy alfredo sauce.
• Serve with a side of crispy air fryer sweet potato fries or air fryer broccoli.
• Next to a simple green salad, Caesar salad or Greek salad.
• As an appetizer with dipping sauces like Thai sweet chili sauce, Greek yogurt blue cheese dressing or honey mustard.

How to Store and Reheat

Store leftovers: Transfer cooled leftovers to an airtight container and store in the fridge for up to 5 days.

Freeze unbaked: Place raw meatballs on a baking sheet and pop them in the freezer until frozen. Transfer to a freezer bag for up to 3 months. When you’re ready to cook, bake straight from the freezer at 400 F for 25 minutes. Easy!

Freeze baked: Bake the meatballs, let them cool, and store in an airtight container in the freezer for up to 3 months. Bake from frozen at 400 F for 15-18 minutes.

Reheat: I recommend reheating meatballs in the microwave to keep them moist. Avoid using the oven, as it could dry them out.

FAQs

More Meatball Recipes to Try

• Mexican meatballs
• Instant Pot meatballs
• Turkey meatball soup
• Slow cooker porcupine meatballs
• Cranberry turkey meatballs

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Juicy Chicken Meatballs

Easy Chicken Meatballs Recipe made with 8 ingredients and baked to juicy, golden brown perfection in 30 minutes.

Course Dinner

Cuisine North American

Diet Low Fat

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 26 meatballs

Calories 46kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper sheets
• Small scoop

Ingredients

• 1 pound ground chicken
• 1 large egg
• 1/2 cup Panko breadcrumbs
• 1/4 cup Parmesan cheese grated
• 1 small garlic clove grated
• 2 tablespoons olive oil extra virgin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line baking sheet with parchment paper. Set aside.
• In a large bowl, add ground chicken, egg, breadcrumbs, Parmesan cheese, garlic, olive oil, salt and pepper. Mix with a spatula until combined and do not overmix.
• Using small trigger scoop, form about 26 meatballs (it helps to dip hands into a bowl with cold water occasionally) and lay on previously prepared baking sheet.
• Bake for 15-20 minutes, turn and toss with spatula (mostly to get rid off of that ground chicken residue) and bake for 5 more minutes.
• Serve hot with your favorite side and salad, as an appetizer or make Marry Me Chicken Meatballs.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat in a microwave. I would not bake them in the oven to avoid drying out.
• Freeze cooked meatballs: Bake, cool and freeze meatballs in an airtight container for up to 3 months. Then bake from frozen at 400 F for 15-18 minutes.
• Freeze raw meatballs: Freeze on a baking sheet until frozen, transfer to a freezer safe storage bag for up to 3 months. Then bake from frozen at 400 F for 25 minutes.
• Only bake until done: To prevent over baking (and dry meatballs!) bake only until an instant-read thermometer inserted in center reads 165 degrees. Your meatballs should be white in the center when cut in half.

Nutrition

Serving: 1meatball | Calories: 46kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 82mg | Fiber: 0.1g | Sugar: 0.1g

The post Chicken Meatballs Recipe appeared first on iFoodReal.com.

Healthy Spinach Artichoke Dip is creamy and cheesy, replacing heavier dairy for Greek yogurt and just a touch of mayo. This healthy appetizer will be a party hit that contains less fat and calories, and no one would guess!

You sure will love other crowd pleasers like healthy spinach dip, healthy 7 layer dip and baked feta dip!

It can be tricky to draw the line between creating healthy versions of family favorites and boring, tasteless dishes, but I’m well practiced at it!

By adjusting the ratio of ingredients and swapping out one dairy for another, this healthy spinach artichoke dip tastes so great no one would guess it’s a lighter version! Just like with healthy buffalo chicken dip!

Why You’ll Love This Recipe

• Super easy: Just blend and bake, that’s it! No complicated steps or equipment.
• Minimal prep: Just a few minutes hands on, then leave to bake. This healthy dip is ready in under 30 minutes!
• Creamy and cheesy: You won’t be left disappointed with this perfectly balanced blend of Parmesan, mozzarella, mayonnaise and Greek yogurt.
• Less fat: With less mayo and added Greek yogurt, it’s creamy without being too fatty.
• Crowd pleaser: Perfect for bringing to parties, potlucks, Thanksgiving, Christmas, summer get togethers, game days, and more!
• Make ahead: Prepare it up to 3 days ahead, then bake when ready.

Ingredients for Healthy Spinach Artichoke Dip

• Artichoke hearts: You’ll need a can of artichoke hearts packed in water or a jar of artichoke hearts packed in oil. Marinated artichokes will have more flavor than canned. Drain well.
• Frozen spinach: Use a package of chopped spinach. Allow it to thaw and squeeze all the excess liquid.
• Aromatics: A combination of onion and garlic. Increase the amount to taste. You could also use roasted garlic for a more mellow, caramelized flavor, but you will need more of it.
• Greek yogurt: I recommend using one that has at least 2% of fat for the best results. Don’t use 0%, as dip will taste flat.
• Cheese: You need a combination of two freshly grated cheeses. Full-fat mozzarella cheese and I don’t recommend low fat because it separates. Feel free to use cheddar, Gruyere, Gouda or Swiss cheese instead. And freshly grated Parmesan cheese, not from a shaker.
• Mayonnaise: This dip recipe uses just enough mayo to add that rich and creamy flavor without adding too much additional fat. Plus, the amount per serving is minimal. For extra health benefits, you could also use avocado oil mayo over regular mayo.
• Seasonings: All you need is salt, black pepper, and a pinch of red pepper flakes (adjust the amount to taste).

How to Make Healthy Spinach Artichoke Dip

• Thaw the spinach: Make sure you leave frozen spinach to thaw overnight in a colander. In the morning, use your hands to squeeze out all the excess liquid from spinach.
• Blend the ingredients: Preheat oven to 375 F. Add artichoke hearts, onion, and garlic to a food processor and process until finely chopped. Then transfer to a medium bowl. Alternatively, you can finely chop all the ingredients by hand, but this will take longer.
• Mix: Add spinach, mozzarella cheese, Parmesan cheese, Greek yogurt, mayo, and seasonings. Then stir well until combined.
• Bake: Transfer mixture to a medium sized baking dish (8 inch, 9 inch or 11×7 work). Bake for 15 minutes or until hot, bubbly, and the cheese is melted. Then enjoy!

Variations

There are several ways to add extra pizazz to your healthy spinach artichoke dip. Here are some of my favorite alterations!

• Cheesy topping: Sprinkle some cheese over the top and broil at the end for a bubbly, browned, crispy, cheesy topping.
• Water chestnuts: Add an 8 ounces can of water chestnuts, drained and chopped.
• Bell pepper: Add a finely chopped and sauteed sweet bell pepper for extra nutrients and color.
• Mushrooms: Sauteed and chopped brown mushrooms make for a flavorful addition.
• Bacon: A small amount of finely chopped baked bacon will add a smoky, salty flavor. But don’t go overboard, as it’ll also be adding fat!
• Seafood: Shrimp and crab work very well in this spinach and artichoke dip recipe. I recommend adding around 1-2 cups of finely chopped uncooked shrimp or crab (fresh or canned).
• Chicken: Add 1-2 cups of finely shredded cooked chicken like this Instant Pot shredded chicken or baked chicken breast.
• Chili: For a spicy artichoke dip, add some finely chopped jalapeño or a dash of hot sauce.
• Sun-dried tomatoes: Add 1/1 cup of finely chopped sun-dried tomatoes, drained if from a jar.
• Olives: Blend or finely chop 1/2 cup of olives into the dip.
• Lemon zest: To add a little zing to this rich dip and help cut through the richness.
• Dried herbs: A small amount of dried basil, oregano, or Italian seasoning would work.

Serving Ideas

This dip is best served warm. So, if it’s a party, you can bake and transfer the dip to a crock pot and turn on Keep Warm function. If it dried out after 3-4 hours, add a splash of milk and stir. This should rehydrate it.

You can also serve it in a bread bowl. Follow this great video for preparing the bowl.

There are several classic accompaniments you can serve alongside this healthy spinach artichoke dip, including:

• Bread: Melba toast, soft pretzel, crostini, focaccia, crusty baguette, pita chips.
• Crackers: Mary’s Gone and Triscuits crackers are whole grain healthier options. However, use any preferred crackers like pretzel crisps.
• Tortilla chips: I like to use Que Pasa tortilla chips. Other plain chips would also work.
• Crudites: Sliced vegetables such as cucumber, celery, carrot sticks, zucchini, bell pepper and radish.

How to Store and Reheat

Store: Allow the dip to cool and then store in an airtight container in the fridge for up to 5 days.

Reheat: My favorite way to reheat the artichoke dip is in the microwave, in 30-40 seconds increments until warmed through. However, you could also reheat it in the oven at 350F for about 10-15 minutes.

Freeze: I haven’t attempted to freeze this dip yet, as I’m worried the yogurt may separate and the dip will become watery upon thawing. If you try it, let me know how it works.

FAQs

More Spinach Recipes

• Spinach salad recipe
• Spinach artichoke quinoa casserole
• Spinach avocado salad

More Healthy Dip Recipes To Try

• Healthy French onion dip
• Cottage cheese ranch dip
• Cucumber appetizer bites
• Cranberry jalapeno dip
• Instant Pot buffalo chicken dip

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Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip is creamy and cheesy, replacing heavier dairy for Greek yogurt and just a touch of mayo. Served hot or chilled.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 131kcal

Author Olena Osipov

Equipment

• Food processor
• Baking dish

Ingredients

• 14 ounces can artichoke hearts drained
• 1/2 small onion
• 3 small garlic cloves
• 10 ounces package chopped frozen spinach thawed & liquid squeezed
• 1/2 cup Parmesan cheese freshly grated
• 1/4 cup mozzarella cheese (not low fat) grated
• 1 cup plain Greek yogurt 2% + fat
• 1/4 cup mayo
• Pinch red pepper flakes
• Pinch salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. In a food processor, add artichoke hearts, onion, garlic and process until finely chopped. Transfer to a medium bowl.
• Add spinach, Parmesan cheese, mozzarella cheese, yogurt, mayo, red pepper flakes, salt and pepper.
• Stir until well combined and transfer to a medium sized baking dish.
• Bake for 15 minutes or until hot and cheese has melted. Don't over bake because yogurt will start separating.
• Serve hot. Our favorite dippers include Que Pasa tortilla chips, celery and carrot sticks, thickly sliced cucumbers, whole grain crackers like Mary's Gone and Triscuits.

Notes

• Store and reheat: Refrigerate leftovers in an airtight container for up to 5 days. Reheat in a microwave (best) or bake at 350 until warmed through. Not recommended to freeze.
• To serve warm at a party: You can serve it in a crockpot on the Keep Warm function.

Nutrition

Serving: 0.25cup | Calories: 131kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 347mg | Fiber: 2g | Sugar: 2g

The post Healthy Spinach Artichoke Dip appeared first on iFoodReal.com.

Cream Cheese Stuffed Mushrooms are the perfect easy appetizer made with 7 ingredients and filled with cream cheese, cheddar, and chives. Everyone will devour them!

Other mushroom appetizers we love are stuffed mushrooms and Parmesan mushrooms.

After seeing how much you all loved my cream cheese stuffed mini peppers and cream cheese stuffed jalapeno peppers, I knew I had to try my hand at cream cheese stuffed mushrooms. The filling is very similar, and the mushrooms make it even more irresistible!

My goal with this recipe was to give you an easy appetizer you can whip up for guests or take to a party. It’s so much better for you than store-bought and so easy to make, especially during the busy holiday season.

Why You’ll Love This Recipe

• Easy recipe: Unlike other recipes, this one skips the long ingredient list and extra steps like chopping and sauteing mushroom stems.
• Make ahead friendly: Prep stuffed mushrooms with cream cheese in advance for stress-free hosting.
• Bursting with flavor: Earthy, savory, creamy, and cheesy!
• Party favorite: They travel well, so they’re perfect for holidays, potlucks, and family get-togethers.

Ingredients for Cream Cheese Stuffed Mushrooms​

This appetizer recipe makes enough for 25 mushrooms, but it’s easy to halve or double if you’re feeding a crowd or just yourself.

• Mushrooms: I recommend using brown mushrooms such as baby bella mushrooms (aka cremini mushrooms) or shiitake mushrooms because they’re more flavorful, however the white mushrooms will work. It’s also a good idea to buy bulk mushrooms so you can pick ones that are evenly sized so they look pretty and bake evenly.
• Cream cheese: You’ll need plain cream cheese, either from a block or a tub, and it should be at room temperature.
• Garlic: Fresh grated garlic adds a rich, savory punch.
• Cheddar cheese: Freshly grated sharp cheddar melts perfectly and tastes amazing, but feel free to switch it up with other cheeses like pepper jack, Monterey jack, mozzarella, or Parmesan cheese.
• Chives: Adds a fresh, mild onion flavor to the filling and makes the perfect garnish for a pop of color and taste. You can also used minced green onion.
• Spices: Salt and pepper to season and taste.

How to Make Cream Cheese Stuffed Mushrooms​

This mushroom appetizer is a breeze to make! Minimal prep, no sauteing, and ready in just 40 minutes.

• Prep: Preheat oven to 425 F and line large baking sheet with parchment paper. Clean mushrooms by wiping with a damp cloth or paper towel. Remove the stems by gently popping them out or using a knife.
• Make the filling: In a medium bowl, mash softened cream cheese with a fork and mix in garlic, salt, and pepper. Add cheddar cheese and chives, and stir until well combined.
• Fill the mushrooms: Use a tablespoon to scoop the cream cheese mixture into the mushroom caps, dividing it evenly. Let it mound slightly over the top.
• Bake: Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the filling is hot.

Variations

• Add protein: Add up to 1/3 cup of chopped cooked bacon, ground beef, or ground sausage to the filling. Just be sure the meat is fully cooked first.
• Extra creamy: You can add about 1/4 cup sour cream or Greek yogurt to the filling.
• Other spices: Add 1/2-1 teaspoon of spices like garlic powder, onion powder, paprika, or even a pinch of cayenne pepper for a little heat. Herbs like fresh parsley, thyme, or oregano would also pair well for added flavor.
• Portobello mushrooms: Instead of a bite-size appetizer, use portobello mushrooms and the same filling to make giant stuffed mushrooms.
• Add texture: Mix in some breadcrumbs or nuts like chopped walnuts.

How to Store and Reheat

Store: You can store leftovers in the refrigerator in an airtight container for up to 5 days.

Freeze: Avoid freezing these, as mushrooms don’t thaw well.

Reheat: Warm them up in a microwave, air fryer or oven. They also taste great cold!

FAQs

More Appetizer Recipes

• Goat cheese stuffed mini peppers
• Stuffed dates
• Healthy cheese ball

More Mushroom Recipes to Try

• Healthy mushroom stroganoff
• Chicken and mushrooms
• Mushroom bean soup

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Cream Cheese Stuffed Mushrooms

Cream Cheese Stuffed Mushrooms are the perfect easy appetizer made with 7 ingredients and filled with cream cheese, cheddar, and chives. Everyone will devour them!

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 25 mushrooms

Calories 52kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

• 1.5 pounds brown mushrooms medium size
• 8 ounces cream cheese softened
• 1 small garlic clove grated
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup cheddar cheese grated
• 2 tablespoons chives more for garnish, or use minced green onion

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and line large baking sheet with parchment paper. Set aside.
• To clean mushrooms, wipe them with wet cloth or damp paper towel. Remove the stems by pushing to the side and popping them or using a paring knife.
• In a medium bowl, add softened cream cheese, garlic, salt and pepper. Using a fork, mash cream cheese and stir until thoroughly mixed. Add cheddar cheese and chives, mix with spatula until well incorporated.
• Using a tablespoon, fill the mushroom caps with filling, dividing evenly. It should mound over the mushroom just a bit.
• Place stuffed mushrooms on previously prepared baking sheet and bake for 20 minutes or until filling is hot.
• Transfer to a platter, garnish with more chives and serve warm or cold.

Notes

• Store: Refrigerate leftovers for up to 5 days. Enjoy warm or cold. Do not freeze as mushrooms do not thaw well.
• To soften cream cheese fast, cut it into cubes and place in a microwave for a few seconds at a time.

Nutrition

Serving: 1mushroom | Calories: 52kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 99mg | Fiber: 0.2g | Sugar: 1g

The post Cream Cheese Stuffed Mushrooms​ appeared first on iFoodReal.com.

Easy Shrimp Ceviche Recipe with raw or cooked shrimp that is cool, zesty, and refreshing. Dip into shrimp ceviche with tortilla chips, spread on a tostada shell or add to tacos.

Our other family shrimp favorites include these shrimp tacos, bang bang shrimp and grilled shrimp skewers.

Shrimp ceviche is one of those high end healthy appetizers I never order in a restaurant because it is so expensive. Truth be told we barely even go to restaurants except for sushi!

I used to wait all year round for our yearly all-inclusive vacation to eat my fair share of a ceviche. No more! This cool, zesty and refreshing shrimp ceviche recipe is so easy to make at home. Once you get over a fear of “eating raw seafood”, you will keep making ceviche with shrimp all year round.

And to clarify, you will not eat raw shrimp as lime juice will “cook” it. You can also use cooked shrimp, no problem.

What Is Shrimp Ceviche?

I will explain in my own words. Ceviche is raw seafood “cooked” in lime juice for a few hours. Then mixed with traditional flavors like jalapeno, cilantro, red onion, avocado, tomato etc.

I can guarantee you there are a million variations of this shrimp salsa recipe. Ceviche cocktail with clamato juice, hot sauce and ketchup. With addition of cucumber or mango. And so on.

Ingredients for Shrimp Ceviche

• Shrimp: Use the most affordable shrimp as you will dice it anyways. It can be fresh or frozen. The smaller shrimp size, the cheaper it is. Best shrimp is to buy fresh, firm and with a pleasant smell, from your local fishmonger. But reality is we all shop at supermarkets and often buy frozen shrimp. I used raw peeled and deveined shrimp with tail on, 31-40 count per pound. Wild caught is better, of course. You can also make ceviche recipe with cooked shrimp. Please see FAQs below.
• Limes: Use fresh limes and not bottled lime juice, it’s huge difference in taste. You can also use freshly squeezed lemon or orange juice for a different flavor.
• Red onion: Adds sweetness and a zest. White onion is great too. Yellow onion would be too sharp.
• Tomato: I like to use tomato on the vine because it’s quite fragrant for a greenhouse grown tomato. Roma tomatoes or beefsteak tomatoes would be great too!
• Avocado: It adds creaminess to the dish. Use avocado that’s not too soft so it can withstand a gentle stirring.
• Cilantro: It adds freshness. If you are not a fan, use fresh parsley.
• Jalapeno: For a heat kick. If you love spicy food, keep more seeds. For less spice, de-seed it before mincing.
• Salt and pepper.

How to Make Shrimp Ceviche

Here is how to make shrimp ceviche recipe with raw shrimp in step-by-step in photos. You can find full recipe card below.

• Place 1 pound of shrimp in a large bowl and cover with warm tap water. Let shrimp thaw for 10 minutes.
• Drain and give shrimps a gentle squeeze.
• Cut small shrimp in half lengthwise and large shrimp into 4 long stripes.
• Then dice the shrimp. You want small pieces of shrimp with each bite.

• Pour fresh lime juice over diced shrimp in a bowl and stir.
• Refrigerate shrimp mixture in acidic marinade for 1.5-2 hours or until pink and opaque.
• Your shrimp is now “cooked” and ready to be combined with other ingredients to make homemade ceviche.
• Add red onion, tomato, cilantro, avocado and jalapeno. Stir gently and enjoy!

How to Juice Limes Properly

OK, friends. You can use a shortcut with cooked shrimp but don’t even think about bottled lime juice. It is not the same taste plus a ton of preservatives. Yikes!

You need 3/4 cup fresh lime juice. That’s about 6-8 large limes depending how fresh, juicy and big your limes are.

• Roll limes on a cutting board pressing with your hand. Helps to release juice from the flesh.
• Cut limes in halves.
• Squeeze juice using this squeezer. Limes are not lemons. I find lemon rimmer doesn’t work as well.
• You should end up with 3/4 cup lime juice. Discard the skins.

Variations

The beauty of any ceviche recipe is that you can make it your own by adding seafood, vegetables and even fruit up to your tastes. Of course, it would not be an authentic ceviche but I am sure it will taste good either way.

• Other seafood: Replace some of the shrimp with small pieces of firm white fish, scallops, crab or octopus.
• Lemon juice: Use half fresh lemon juice and half fresh lime juice for more refreshing flavor.
• Add fresh vegetables or fruit: Like diced cucumber, red bell pepper, green onion, serrano chile pepper, mango or pineapple.
• Make Mexican shrimp ceviche: By adding traditional Mexican spice, Tajin.
• Clamato: Add a bit of clamato to taste to cooked ceviche.

Is It Safe to Eat Ceviche?

Citrus juice is an acid and an agent of denaturation. It breaks down proteins in shrimp making it opaque in color and of firm texture. This method to cook shrimp for ceviche has been used for centuries.

However, from my research experts do not always agree and I recommend to consume it at your own risk. If you are not convinced, just use cooked shrimp or quickly poach the shrimp.

How Long Does It Last?

While I think it’s best to consume ceviche the same day and it never lasts longer than 24 hours in our house, homemade shrimp ceviche will keep fresh in airtight container in the refrigerator for up to 2 days.

I recommend to use glass container for storage as it is non-reactive with the acidic lime juice.

What to Serve It With?

After you stir cooked shrimp and vegetables together, let shrimp ceviche marinate for 15 minutes. There are several salads that taste so much better with a bit of marinating time like this healthy shrimp salad, Kani salad and more!

I adjust salt and pepper to taste after taste testing the ceviche with a chip. You have to take into consideration that all tortilla chips have different levels of sodium.

• With tortilla chips. Our favorite are organic Kirkland tortilla chips. They are lower in sodium and seem to be not as oily. Set out for your guests or family as a dip.
• Spread on a tostada. You can even make your own healthy tostada shells at home that can be used with any Mexican dish. So much better than store bought. Essentially tostada is a giant tortilla chip.
• In tacos. If you are making fish tacos recipe or any veggie tacos, top with ceviche. Or just make shrimp ceviche tacos!

FAQs

More Shrimp Recipes to Try

• Healthy shrimp salad
• Shrimp stir fry
• Air fryer shrimp
• Shrimp spaghetti
• Bang bang shrimp tacos
• Shrimp egg roll in a bowl

You might also want to peruse through all of my shrimp recipes and Mexican inspired dishes!

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Best Ever Shrimp Ceviche Recipe

Best ever Shrimp Ceviche Recipe with raw or cooked shrimp that is cool, zesty and refreshing. Dip into shrimp ceviche with tortilla chips, spread on a tostada or add to tacos.

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Marinating Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 110kcal

Author Olena Osipov

Equipment

• Lemon squeezer

Ingredients

• 1 lb raw or cooked shrimp peeled, deveined & tails off
• 3/4 cup fresh lime juice 6 large limes
• 1 large tomato diced
• 1 large avocado diced
• 1/2 cup red onion minced
• 1/2 cup cilantro minced
• 1 jalapeno seeded & diced
• Salt and pepper to taste (I added about 1/2 tsp salt)

US Customary – Metric

Instructions

• If using frozen shrimp, add it to a medium bowl and cover with warm tap water. Let thaw for 10 minutes.
• In the meanwhile, squeeze juice from limes and add to a large bowl. Please do not use bottled juice.
• Drain shrimp and give it a gentle squeeze. Dice it and add to the bowl with lime juice.
• Marinate cooked shrimp for 15 minutes; raw shrimp for 1.5 hours or until opaque and pink. Acid will "cook" the shrimp.
• While shrimp is marinating, dice tomato, avocado, red onion, cilantro and jalapeno and add to another bowl. Refrigerate if making ceviche with raw shrimp. I also recommend to dice avocado right before combining shrimp with veggies to avoid brown avocado.
• Add vegetables to the bowl with shrimp, stir and add salt and pepper to taste. Remember tortilla chips are salty. So I would salt after the taste test with a chip.
• Serve cold with chips, on a tostada and even in tacos.

Video

Notes

• Store: Refrigerate covered for up to 2 days. Do not freeze.

Nutrition

Calories: 110kcal | Carbohydrates: 6g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 444mg | Fiber: 2g | Sugar: 1g

The post Shrimp Ceviche Recipe appeared first on iFoodReal.com.

We also love to make salmon sushi bake with cubed salmon!

I saw various hot honey recipes pop up on social media and decided to give it a try. I got a bottle of Peace River hot honey from Costco, but this one is more common on Amazon. And honestly any brand works.

If you’re wondering about the spice level, don’t worry, these hot honey salmon bites are not too spicy. They are mild enough that even kids love them!

What Is Hot Honey?

Hot honey is basically regular honey with a kick. It’s infused with chili flakes for that sweet and spicy combo that’s good on just about anything.

I tried to make my own at home and it’s not the same. You have to use up a lot of red pepper flakes, then strain the honey, and it solidifies quickly.

Why You’ll Love This Recipe

• Quick and easy: Just 7 ingredients and ready in 25 minutes.
• High in protein: Each bite is full of protein, and a serving of 7 pieces gives you 30 grams of protein.
• Versatile: They’re great as a main dish or an appetizer.
• Irresistibly tasty: The salmon is well seasoned, lightly browned and coated in a sweet and spicy glaze.

Ingredients for Hot Honey Salmon Bites

You’ll need just 7 simple ingredients to make this recipe.

• Salmon fillet: Get 2 pounds of salmon and cut it into 1-2 inch bite-sized pieces. I used wild Coho salmon with the skin on, but you can remove it, if you prefer.
• Olive oil: To coat the salmon bites to help them bake to a golden finish and so spices stick. I used extra virgin olive oil, but you can also use avocado oil.
• Spices: Salt, pepper, garlic powder, and smoked paprika. You can also throw in some cayenne pepper for extra heat.
• Hot honey: I used the Peace River brand from Costco, but feel free to use your favorite brand.

How to Make Hot Honey Salmon Bites

Here’s a quick overview of how to make this hot honey salmon bites recipe with quick prep and bake times.

Preheat your oven to 450 F and line a large baking sheet with parchment paper. Set aside.

• Coat the salmon: In a large bowl, toss the salmon with olive oil to coat. Sprinkle on the garlic powder, smoked paprika, salt, and pepper, then give it another gentle stir to make sure everything is evenly covered.
• Arrange and bake: Spread the salmon pieces on the prepared sheet pan in a single layer, making sure they don’t touch. Bake for 10 minutes.
• Coat with hot honey: Remove from the oven, gather the salmon into a pile, drizzle with hot honey, and gently stir to coat. Spread them out in a single layer again.
• Broil to finish: Broil the salmon until golden brown, keeping a close eye to avoid burning. Then, remove from the oven.

Tips for Best Results

Here are a few tips to get your salmon bites perfect every time. But don’t worry, this is one of the easiest salmon recipes out there!

• Cut salmon into same size pieces: Make sure your salmon chunks are as evenly sliced as possible for even cooking.
• Add hot honey to taste: The measurement on the recipe card is approximate. I say 1/4 cup but it’s an estimate as I just drizzled it over the salmon, so you can add more or less. It wasn’t crazy spicy the way I made it.
• Results will vary for different salmon: Farmed salmon, which is Atlantic salmon, is more fatty and thus juicy. Any wild salmon is always more dry as it is more lean. I used wild Coho salmon, so use it as a benchmark and maybe cook farmed salmon a bit longer as it can withstand that.
• Leave skin on or take it off: It really comes down to personal preference. My family likes it, and it’s good for you!
• Watch not to burn: Keep an eye on both the salmon and parchment paper. Quality parchment paper is OK up to 450 F, I had no issues. This recipe happens quickly, so don’t walk away.

What to Serve Hot Honey Salmon Bites with?

You’re going to love making these spicy salmon bites all the time. They’re quick, easy, and so versatile!

Here are a few fun ways to serve them:

• Rice bowls: Serve them over Instant Pot jasmine rice with avocado, cucumber, edamame and shredded carrots. Then garnish with sesame seeds and green onion, and drizzle with more hot honey or sprinkle with red pepper flakes if you like it fiery.
• Appetizer: Pop them on a platter with a squeeze of lemon juice and some toothpicks. Serve with a side of hot honey, and you’re all set. I’d make a double batch, trust me!
• As a main dish: Pair with roasted veggies like broccoli, parmesan brussels sprouts, asparagus, or sweet potatoes. Add quinoa, cauliflower mashed potatoes, or a salad. Think simple lettuce salad, cucumber tomato salad, or avocado corn salad.
• Wraps or tacos: Use these bites as a tasty filling for tacos or wraps, and load up with your favorite toppings.
• With sauces: You can also dunk them in creamy avocado cilantro dressing, cottage cheese ranch dip or Greek yogurt blue cheese dressing.

How to Store and Reheat

Store: Allow leftovers to cool to room temperature, then store in an airtight container in the refrigerator for up to 5 days.

Reheat: Warm them up in the microwave or a skillet. I wouldn’t use the oven, it can make them very dry.

Freeze: Store the cooled salmon in an airtight container and in the freezer for up to 3 months. Just remember to plan ahead and thaw in the fridge overnight.

FAQs

More Salmon Recipes to Try

• Honey garlic salmon
• Baked salmon recipe
• Salmon stir fry
• Baked teriyaki salmon
• Air fryer salmon and brussels sprouts

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Hot Honey Salmon Bites

Hot Honey Salmon Bites are baked pieces of salmon coated in sweet and spicy honey. Ready in 25 minutes, it's a great high protein weeknight dinner or an appetizer.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 13 minutes minutes

Cook Time 12 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 304kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

• 2 pounds salmon fillet with skin on or off cut into 1-2 inch pieces
• 2 tablespoons olive oil extra virgin
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup hot honey

US Customary – Metric

Instructions

• Preheat oven to 450 F and line large baking sheet with parchment paper. Set aside.
• In a large bowl, add salmon, drizzle with olive oil and gently stir to coat, using a spoon. Sprinkle with garlic powder, smoked paprika, salt and pepper. Stir gently again until evenly coated.
• Transfer to previously prepared baking sheet and arrange in a single layer, making sure all pieces are not touching each other. Bake for 10 minutes.
• Remove from the oven, move into a single pile with a spatula, drizzle with hot honey, carefully stir to coat and spread in a single layer again.
• Broil until golden brown. Watch carefully not to burn. Remove from the oven.
• Serve hot with rice, avocado, cucumbers and drizzled with more honey, if you wish.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Warm up in a microwave. I would not bake the bites in the oven to avoid drying out.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Serving: 7 salmon bites | Calories: 304kcal | Carbohydrates: 13g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 359mg | Fiber: 0.3g | Sugar: 12g

The post Hot Honey Salmon Bites appeared first on iFoodReal.com.

We also love these goat cheese stuffed mini peppers, cream cheese stuffed jalapeno peppers and cream cheese stuffed mushrooms. Everything is more fun bite sized!

Fill them up, bake in the oven, and watch these cream cheese stuffed mini peppers disappear. Plus, it just so happen to be one of the easiest appetizers you will ever make, bam!

I am in love with the little sweet peppers you can buy in a bag at the store. They are not only delicious but nutritious too, loaded with vitamins and minerals.

Slice them for salads, dip them in hummus, make roasted mini sweet peppers, use them in dinner recipes, or make a stuffed sweet peppers recipe filled with cheesy goodness.

Why You’ll Love This Recipe

• Easy recipe: Only 6 ingredients and they are ready in 25 minutes!
• Perfect appetizer: It’s a great appetizer to serve year round at summertime BBQs, football games, or the holidays.
• Versatile serving: Serve hot or cold.
• Crowd pleasing: Just like jalapeno poppers, everyone loves these mini peppers… because cheese and perfect finger foods!
• Diet friendly: It’s naturally gluten-free, vegetarian, low carb friendly and easy to adapt to ingredients you have on hand.
• Make ahead: Prep now and bake later for easy entertaining at your next party!

Ingredients for Stuffed Mini Peppers

To make stuffed mini sweet peppers recipe you will need only 6 simple ingredients. Amounts noted here are enough for a dozen of servings or 24 halves. So feel free to half the recipe or double it depending on your needs.

• Mini sweet peppers: You will need 1 pound of mini bell peppers which is a dozen. Bags of small peppers can be purchased at the grocery store often near the regular bell peppers. If it comes in less than 1 pound, grab 2 bags. Often it comes in 1.5 pounds bag. In this case, just stuff each pepper with less filling. It will be enough, I tried.
• Cream cheese: You will need plain cream cheese, from a block or a tub. You will have to use room temperature cream cheese. If you would like to use goat cheese, just check my goat cheese stuffed mini peppers.
• Sharp cheddar cheese: Freshly grated cheddar cheese will melt and taste better. Other types of cheese like pepper jack cheese, monterey jack, mozzarella cheese or Parmesan cheese can be used too.
• Chives: Other fresh herbs like green onions and fresh parsley work as well.
• Salt and ground black pepper: To season and taste.

How to Make Cream Cheese Stuffed Mini Peppers

This recipe for stuffed mini peppers with cream cheese comes together in 25 minutes with only one bowl, one spoon and a baking tray. No mixer or extra prep is required!

To start, line two large baking sheets with parchment paper and preheat your oven to 425 degrees F.

1. Combine your filling ingredients: Add your softened cream cheese, shredded cheddar cheese, chives, salt and pepper to a medium bowl. Stir gently until thoroughly mixed. You could use an electric mixer if preferred.
2. Stuff your peppers: Cut peppers in half and stuff each pepper half with the cream cheese mixture, dividing it evenly among the peppers. Filling will not be overflowing or mounding over your peppers.
3. Bake: Place mini stuffed peppers cheese side up in a single layer on your sheet pans and bake for 15 minutes.
4. Garnish and serve: Transfer to a platter, garnish with more chives, if desired, and serve warm.

Tips for Best Results

• Line baking sheet with parchment paper: It helps with easy clean up if some filling happens to leak out.
• To remove seeds from peppers: Using a paring knife, cut them lengthwise and then cut out the white membrane inside. Seeds should come out with it easily. If a few are left, tap the pepper cut side on a cutting board to clean out completely.
• Softened cream cheese: Room temperature cream cheese is easier to mix with the other ingredients and stuff into the pepper than cold cream cheese. To soften cream cheese, just place it in a microwave for a few seconds or leave on the counter for 30 minutes to an hour.
• Lay flat: Before baking, make sure your cream cheese stuffed peppers are sitting as flat as possible, so the creamy filling doesn’t leak out.
• Make ahead option: Assemble your stuffed pepper appetizer and store covered in the refrigerator. Then proceed with baking instructions when you are ready to serve them.

Variations

• Everything bagel seasoning: Sprinkle some on before roasting. Adds additional flavor and is so good.
• Zesty: Add some horseradish to your cream cheese mixture for a burst of flavor.
• Creamier: You could add some sour cream or Greek yogurt to the filling for even more creaminess.
• Other spices: The sky’s the limit with what you can add to your cream cheese filling. Try paprika, garlic powder, or onion powder for even more savory taste. If you like spicy food, add taco seasoning or cayenne pepper.
• Add protein: You can add chopped cooked bacon to your filling mixture for cheesy bacon stuffed mini peppers. Ground beef or ground sausage is delicious too, just make sure it is fully cooked before adding it.
• Serve cold: Raw stuffed mini peppers are especially great during the summertime. You do not have to bake them!

How to Store Leftovers

These are best enjoyed right away but you can store leftovers in refrigerator in an airtight container for up to 5 days. Enjoy your leftovers cold. Do not freeze them as bell peppers do not thaw well.

FAQs

More Bell Pepper Recipes to Try

• Ground chicken stuffed peppers
• Mexican stuffed peppers
• Stuffed pepper soup
• Baked chicken and peppers

More Easy Appetizer Recipes to Try

• Baked feta dip
• Parmesan mushrooms
• Stuffed mushrooms
• Smoked salmon crostini
• Crostini with goat cheese
• Mediterranean whipped feta board

Pair this hearty appetizer with something as equally creamy and filling as white chicken chili in Instant Pot.

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Cream Cheese Stuffed Mini Peppers

Cream Cheese Stuffed Mini Peppers is an easy appetizer recipe with only 6 ingredients and ready in 25 minutes.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 106kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 1 lb mini sweet peppers cut lengthwise and seeds removed
• 8 oz cream cheese softened
• 3/4 cup cheddar cheese grated
• 2 tablespoons chives more for garnish, or use minced green onion
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and line 2 large baking sheets with parchment paper. Set aside.
• In a medium bowl, add cream cheese, cheddar cheese, chives, salt and pepper. Stir until thoroughly mixed.
• Fill the peppers with filling, dividing evenly. It won't be mounding over the peppers.
• Place stuffed mini peppers on previously prepared baking sheets and bake for 15 minutes or until filling is hot.
• Transfer to a platter, garnish with more chives and serve warm.

Notes

• Store: Refrigerate leftovers for up to 5 days. Enjoy cold. Do not freeze as bell peppers do not thaw well.
• To soften cream cheese, just place it in a microwave for a few seconds.
• Before baking, make sure peppers are sitting as flat as possible so the filling doesn’t leak out.
• You can half or double this recipe.

Nutrition

Serving: 2halves | Calories: 106kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 205mg | Fiber: 1g | Sugar: 2g

The post Cream Cheese Stuffed Mini Peppers appeared first on iFoodReal.com.