Appetizer

September 14, 2021 Appetizer

Buffalo Shrimp

This buffalo shrimp is insanely flavorful and requires just a handful of simple ingredients! Shrimp are cooked until tender, then tossed in a spicy sauce with just a touch of sweetness. Enjoy this easy buffalo shrimp on its own as a tasty appetizer or over a salad for a delicious meal!

What Makes This Buffalo Shrimp So Good

It’s one of the easiest shrimp recipes ever! Simply coat the shrimp in seasoning, then broil for a few minutes per side. Remove them from the oven and toss in a quick three-ingredient buffalo sauce – that’s it!
It can be served in a variety of ways! This buffalo shrimp makes the perfect appetizer with a side of ranch or blue cheese dressing. It also tastes great over a salad or alongside roasted veggies for a complete and healthy meal.
These shrimp are insanely addictive! You ever start eating a bag of chips and just can’t stop? Well these shrimp have that same exact quality – pop one and you’ll want to eat the whole batch!

Key Ingredients for Buffalo Shrimp

Shrimp – Pick up a pound of raw, peeled, and deveined shrimp for this recipe. You can either leave the tail on or off your shrimp. I prefer keeping the tail on as I think it helps trap just a bit more flavor. Though for easier/neater eating, simply remove each tail before cooking!

Cajun Seasoning – Cajun seasoning coats these shrimp in intense flavor. The blend of paprika, cayenne pepper, garlic powder, and a variety of other spices take this recipe to the next level. However if you don’t have Cajun seasoning, you can instead use a mix of paprika, salt, and black pepper in its place.

Hot Sauce – Any hot sauce will work here, though I recommend Frank’s RedHot. It’s spicy without overpowering the other flavors in this recipe. It’s also not too thin and does a perfect job at coating and sticking to the shrimp.

Chef’s Tips

Pat the shrimp dry with a paper towel before tossing in Cajun seasoning. Dried shrimp will bake up crispier and more delicious in the oven!
If you’d like, you can grill this buffalo shrimp rather than broiling it! To do this, simply add to a hot grill over medium heat for 2-3 minutes per side. Once the shrimp is completely opaque, it’s cooked through and ready to be tossed in the sauce.
Feel free to customize the spice in this recipe based on your preferences. For less spicy shrimp, replace the Cajun seasoning with a pinch of salt and black pepper. Then, for even less spice, use half the amount of hot sauce!

buffalo shrimp on a plate with ranch dressing on the side

Other Easy Shrimp Recipes You’ll Love

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Buffalo Shrimp

Prep Time5 mins

Cook Time6 mins

Total Time11 mins

Course: Appetizer, Main Course

Cuisine: American

Keyword: 15 minutes, easy shrimp recipe, spicy

Servings: servings

Calories: 217kcal

Author: Cheryl Malik

Equipment

Baking sheet
Large bowl

Ingredients

1 pound shrimp peeled and deveined
1 tablespoon Cajun seasoning see Notes
2 tablespoons olive oil
½ cup hot sauce such as Frank's RedHot
2 tablespoons butter melted
1 tablespoon honey optional

Instructions

Set oven to high broil and line a baking sheet with parchment paper.
Add shrimp to a large bowl and toss in Cajun seasoning. Then drizzle in the olive oil and mix to coat.
Transfer shrimp to baking sheet and broil for 3 minutes, flipping halfway through.
Mix together the hot sauce, butter, and honey in a large bowl then toss in the cooked shrimp to coat in sauce.

Notes

Cajun Seasoning: If you don’t have Cajun seasoning, you can use Old Bay seasoning or a combination of paprika, salt, and black pepper in its place.

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including ranch dip, celery, or carrots. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

August 31, 2021 Appetizer

Instant Pot Buffalo Chicken Dip

This Instant Pot buffalo chicken dip is cheesy, delicious, and ready in just 20 minutes! It’s a quick and easy take on a comforting classic. Whip this easy recipe together for friends, family, or your next potluck!

What Makes This Instant Pot Buffalo Chicken Dip So Good

It takes just 20 minutes to make! It’s the fastest method to creating this crowd-pleasing dip. I love throwing this quick recipe together when I’m entertaining, but am short on time.
It all comes together in the Instant Pot! Let’s face it, one pot meals are the best. And this Instant Pot buffalo chicken dip is no exception!
It’s creamy, cheesy, and loaded with flavor! Spicy hot sauce, zesty ranch dressing, and three (yes, three!) different kinds of cheese make this dip totally irresistible.

Key Ingredients for Instant Pot Buffalo Chicken Dip

Hot Sauce – I prefer Frank’s Red Hot Sauce in my buffalo chicken recipes, though any hot sauce will work. You could even use a buffalo sauce instead if you’d like. If not using Frank’s, Tabasco or Cholula hot sauce are very similar and will yield delicious results.

Ranch Dressing – Ranch dressing not only adds to the creaminess of this dip, but to the flavor as well! It’s the perfect zesty and tangy addition to this recipe. If you prefer a thicker dip, then you can use a packet of ranch seasoning in place of the ranch dressing in this recipe.

Chef’s Tips

If you’re having trouble getting the cheese to melt in the last step, simply set your Instant Pot to sauté mode. This will reheat the Instant Pot and ensure all the cheese melts much quicker!
Aim to cover the chicken in hot sauce and ranch dressing before cooking. When the surface of the chicken is completely covered in sauce, it will soak up as much of that delicious flavor as possible. You can even give the ingredients a quick stir before securing the lid if you’d like!
For an even thicker dip, add an extra cup of cheddar cheese! Depending on your preferences, you may want to thicken this recipe up. Therefore, an extra cup or so of shredded cheese will do the trick.

overhead closeup image of instant pot buffalo chicken dip with sliced green onions on top

More Instant Pot Recipes You’ll Love

Print Recipe

Instant Pot Buffalo Chicken Dip

This Instant Pot buffalo chicken dip is cheesy, delicious, and ready in just 20 minutes! It's a quick and easy take on a comforting classic. Whip this easy recipe together for friends, family, or your next potluck!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: chips and dip, entertaining, potluck

Servings: servings

Calories: 390kcal

Author: Cheryl Malik

Equipment

Instant Pot

Ingredients

1 pound boneless skinless chicken breasts
1 cup hot sauce such as Frank's Hot Sauce
½ cup ranch dressing
4 tablespoons butter
8 ounces cream cheese
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

Instructions

Place chicken in Instant Pot and cover with hot sauce, ranch dressing, and butter.
Cook on manual high pressure for 15 minutes, then quick release steam.
Remove lid, shred chicken with two forks, then add in the cream cheese, cheddar cheese, and mozzarella cheese. Stir until cheese has melted.

Notes

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving out of 6 using specific ingredients listed above. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

August 26, 2021 Appetizer

Instant Pot Cornbread

Buttery, dense, melt-in-your-mouth Instant Pot cornbread is an easy, steamed version of a classic Southern side. Whether your oven’s on the fritz or you just don’t feel like heating up the kitchen, the Instant Pot gives you perfectly “baked” cornbread that goes great with BBQ, black-eyed peas, spaghetti, and more.

What Makes Instant Pot Cornbread So Good

No packaged cornbread mix here! No, no. If you’re used to store-bought mixes, I’m begging you to trust me and give this one a try. You’ll never go back to the packaged stuff again.
This cornbread comes out incredibly buttery and moist. If you’re used to oven-baked cornbread that’s dry and a little crumbly, this won’t be exactly the same. It won’t have those crunchy, crisp edges, either. If that’s the kind of cornbread you’re looking for, try our Broccoli Cornbread (you can leave out the broccoli if you want).
You might be thinking “It’s way faster to cook cornbread in the oven, why would I use an Instant Pot??” That’s true. Oven-baked cornbread has a shorter cook time than Instant Pot cornbread. The benefits to using the pressure cooker? It won’t heat up your kitchen. You can use it on the road (like in an RV or a camper). It frees up the oven so you can cook something else in it while the cornbread “bakes”. Plus, the cornbread itself is different. The Instant Pot version is almost cake-like since it’s steamed bread.

Key Ingredients for Instant Pot Cornbread

Cornmeal – This is a must-have ingredient for good cornbread. You can use coarse, medium, or finely ground cornmeal here. Each one will change the texture slightly. Fine and medium grinds will give you the best texture, in my opinion. Coarse can make your cornbread kind of gritty or chunky. You could also try combining fine and medium grind cornmeals for a light cornbread with just a little of that coarse texture.

Buttermilk – Feel free to swap this out for your favorite kind of milk. If you use another kind, though, you’ll want to add a little lemon juice or vinegar to make up for the lower acidity. The acid in butter milk reacts to the baking powder to give your Instant Pot cornbread the perfect rise. Note that this will change the flavor of the cornbread a little, though.

All-Purpose Flour – If you’re looking for a gluten-free cornbread, you can use gluten-free all-purpose flour here. For an oven-baked gluten-free cornbread, try this recipe from our sister site, 40 Aprons.

Sugar – I know, I know. This is sacrilege to some of my fellow Southerners. I love a little sweetness to my cornbread, though! You can replace the granulated sugar with monk fruit or granular Swerve if you’d like a no-sugar-added cornbread. You can also just leave it out completely for a totally savory cornbread.

Chef’s Tips

A springform pan would be a great option if you have one small enough to fit in your Instant Pot. If you don’t have a springform pan that will work, any small round baking pan will do the trick.
If the Instant Pot cornbread sticks to the sides of the pan after cooling, just run a butter knife around the inside edge of the cornbread to loosen it. Place the wire baking rack face-down on top of the pan, then flip them both over in one smooth motion, so the cake pan is upside-down and the wire rack is face-up. Now you should be able to wiggle and lift the pan away from the cornbread.
You can add corn kernels (fresh or thawed), diced jalapeños, cheese, or other ingredients to your Instant Pot cornbread batter if you want! And if you’ve got leftovers, you can turn them into a delicious cornbread salad.

Be Sure to Try These Instant Pot Recipes, Too!

Print Recipe

Instant Pot Cornbread

Buttery, dense, melt-in-your-mouth Instant Pot cornbread is an easy, steamed version of a classic Southern side. Whether your oven's on the fritz or you just don't feel like heating up the kitchen, the Instant Pot gives you perfectly "baked" cornbread that goes great with BBQ, black-eyed peas, spaghetti, and more.

Prep Time15 mins

Cook Time1 hr

Cool Time5 mins

Total Time1 hr 20 mins

Course: Side Dish

Cuisine: American

Keyword: pressure cooker, Southern food, spaghetti night

Servings: pieces of cornbread

Calories: 317kcal

Author: Cheryl Malik

Equipment

Instant Pot cake pan (or round baking pan that fits)
Cooking spray
Large bowl (2)
Whisk (2)
Aluminum foil
Instant Pot
Instant Pot trivet
Wire cooling rack

Ingredients

2 large eggs at room temperature
1 ½ cups buttermilk at room temperature
¼ cup melted butter
1 cup all-purpose flour see Notes
1 ½ cups yellow cornmeal
½ cup granulated sugar see Notes
½ teaspoon salt
2 teaspoons baking powder
1 cup water for the Instant Pot
honey optional, to serve
butter optional, to serve

Instructions

Spray Instant Pot cake pan with cooking spray. Set aside.
In large bowl, whisk together eggs, buttermilk, and melted butter, until combined. Set aside.
In other large bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. Slowly pour dry ingredients into wet ingredients, whisking constantly to combine.
Pour batter into greased cake pan. Cover pan with foil.
Pour water into Instant Pot. Place covered cake pan on Instant Pot trivet and lower trivet into Instant Pot.
Secure lid with valve in Sealing position. Cook on Manual High Pressure for 50 minutes. When time is up, let pressure naturally release for 10 minutes, then quick release to let out remaining pressure.
Carefully remove trivet and cake pan from Instant Pot. Place cake pan on wire cooling rack and let cool uncovered 5 minutes. After 5 minutes, remove cornbread from cake pan. Serve with honey and butter, if desired.

Notes

Make it Added-Sugar Free: Use granular Swerve or monk fruit.
Make it Gluten Free: Use a gluten-free all-purpose flour.
Instant Pot: This recipe was tested and perfected using a 6-quart Instant Pot. If using a smaller or larger pressure cooker, you may need to make adjustments to the recipe or cook time. A smaller pressure cooker will mean less batter; less batter will need a shorter cook time.

Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including honey or butter for serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

July 8, 2021 Air Fryer

Air Fryer Okra

Easy air fryer fried okra is a lighter version of a classic Southern side dish. Fresh okra is battered in a seasoned cornmeal mixture then air fried until golden and crispy for a perfect quick snack or side that’ll please any crowd.

What Makes Air Fryer Okra So Good

Fried okra is a Southern staple! This air fryer version is every bit as good as the deep fried classic, but without the actual deep frying. The okra comes out light, crispy, and delicious.
The breading is perfectly seasoned with garlic powder, onion powder, and a little cayenne pepper to add the right amount of flavor to every bite.
It’s such an easy recipe! Once you’ve got the hang of breading the okra, everything goes really quickly. Whip this up whenever you want a healthier crunchy snack or an easy side dish for BBQ chicken or pulled pork.

Key Ingredients for Air Fryer Okra

Okra – Use fresh okra and cut away the stems and tips, then slice the remaining okra into ½-to-1-inch-thick slices. You can also use frozen cut okra – just make sure to thaw it first, then pat it completely dry before breading it. Too much moisture will keep the batter from sticking, and the okra will be slimy.

Cornmeal – If you don’t have cornmeal, you can use just flour, but the cornmeal adds a texture and crispiness you won’t get from the flour alone.

Cayenne Pepper – If you’re not a fan of anything spicy, you can leave the cayenne pepper out of the breading. I really love the flavor boost it adds, though! You could also use smoked paprika instead of or with the cayenne pepper.

Chef’s Tips

Be sure to use a cooking spray that’s safe for air fryers! Anything aerosolized (like PAM) contains harsh ingredients that can damage the coating on your air fryer basket. Avocado oil and light olive oil have a high smoke point that makes them perfect for the air fryer.
For even crispier air fryer okra, lightly spray the okra with cooking spray twice – once before you put them in the air fryer, then again when you shake the basket after the first 6 minutes. Depending on your air fryer and your preferences, one spray may be perfect for you.
This method works for frozen breaded okra, too. Since it’s already battered, just skip all those steps and go straight to the air fryer! 400°F for 15 minutes, shaking once halfway through, will give you even easier air fryer frozen okra.

Air fryer okra in a bowl of lemon garlic aioli

More Air Fryer Recipes You’ll Love

Print Recipe

Air Fryer Okra

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: healthier option, Southern food, summer recipes

Servings:

Calories: 226kcal

Author: Cheryl Malik

Equipment

Air Fryer
Medium bowls (2)

Ingredients

¾ cup cornmeal
⅓ cup all-purpose flour
½ teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
⅓ teaspoon cayenne pepper
2 eggs beaten
1 pound fresh okra cut into ½-to-1-inch-thick slices and patted dry
air-fryer-safe cooking spray

Instructions

Preheat air fryer to 400° Fahrenheit.
Mix together cornmeal, all-purpose flour, salt, garlic powder, onion powder, and cayenne pepper in medium bowl.
Dip okra slices in beaten eggs, coating both sides. Let excess egg drip off okra back into bowl, then dredge okra in cornmeal mixture, coating both sides. Tap okra against side of bowl to remove excess cornmeal. Repeat until all okra slices are battered.
Place battered okra in air fryer basket in one even layer, being careful not to overcrowd basket. Work in batches as needed. Spray okra liberally with air-fryer-safe cooking spray, then place basket in air fryer.
Cook 6 minutes, then gently shake basket and cook additional 6 minutes, or until okra is golden brown and crispy. Transfer to plate and cook remaining okra slices. Serve with lemon-garlic aioli, if desired.

Notes

Work in batches as needed to avoid overcrowding air fryer basket.
Make it Gluten Free: Use gluten free all-purpose flour. Make sure your cornmeal is labelled “gluten free” to avoid cross-contamination.

For the Lemon-Garlic Aioli (optional)

Ingredients

¼ cup mayonnaise
1 clove garlic, minced
1-2 tablespoons lemon juice

Instructions

Mix all ingredients together until smooth. Refrigerate until ready to smooth.

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 4, using the ingredients listed. Nutritional values do not include information for lemon-garlic aioli. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

July 1, 2021 Appetizer

Roasted Chili Corn Salsa

Roasted chili corn salsa is a homemade take on a popular restaurant side dish. With sweet corn, red onion, roasted peppers, and bright lime juice, this zesty, refreshing salsa goes great with burrito bowls, tacos, or a helping of tortilla chips.

What Makes This Roasted Chili Corn Salsa So Good

If you love the roasted chili corn salsa from Chipotle, then you’re in luck! This homemade copycat is every bit as good as the real deal! You could even pair it with this Chipotle sofritas copycat for a whole Chipotle-at-home dinner.
Roasted chili corn salsa is a little sweet, a little zesty, and a lot of delicious. Don’t worry if you don’t like heat – this one is actually pretty mild.
You can serve this as a salsa with tortilla chips, on top of nachos, wrapped up in a burrito, as a side with carne asada, or mixed into a Southwestern salad. It adds so much flavor and texture to any dish!

Key Ingredients for Roasted Chili Corn Salsa

Corn – We’re using frozen corn here, and that’s what Chipotle uses, too. You can use fresh if you prefer, though. We used a mixture of white and yellow corn for variety, but you can use whichever you like or can find.

Poblano Pepper – This recipe gets the “roasted chili” part of its name right here. The roasted poblano pepper. Roasting the pepper under the broiler (or over an open flame on a gas stove) brings out its delicious smokey flavor which adds this amazing depth to the salsa. If poblanos aren’t your thing, you could use bell peppers instead.

Chef’s Tips

I highly recommend letting the salsa sit for at least 30 minutes before serving. The flavors develop as it sits, making it even more delicious.
You can use thawed, uncooked frozen corn, like we did here, or you can cook it first if you like! Just follow the instructions on the package, then let the corn cool completely before using it in your roasted chili corn salsa. You can also roast it first for a slightly different flavor. Just toss the thawed kernels in a little neutral oil and bake them at 375° Fahrenheit for 20-25 minutes.
The easiest way to remove the skin from the poblano pepper is to cover the pepper with a bowl or plastic wrap as soon as it comes out of the oven. Let the steam build for 10 minutes or so, then use a paper towel or gloves and gently rub off the charred skin.

Other Delicious Sides You’ll Enjoy

Print Recipe

Roasted Chili Corn Salsa

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: chipotle, chips and dip, roasted vegetables

Servings:

Calories: 81kcal

Author: Cheryl Malik

Equipment

Broiler
Small baking sheet
Cutting board
Sharp knife
Large bowl

Ingredients

1 large poblano pepper
10 ounces frozen corn thawed
1 jalapeño seeds removed, finely chopped
⅓ cup chopped cilantro
½ of one red onion diced
2 tablespoons lime juice
¼ teaspoon cumin
salt to taste
pepper to taste

Instructions

Turn broiler on and set to high if it has multiple settings. Place poblano pepper on baking sheet and set under broiler. Broil pepper, turning every minute or so, until charred outside. Note: if you have a gas range, you can char the pepper over an open flame instead.
Transfer charred pepper from baking sheet to cutting board. Remove charred skin (see Notes), stem, and seeds. Chop remaining pepper into fine pieces.
In large bowl, thoroughly combine all ingredients, including chopped poblano pepper. Serve immediately, or cover and chill at least 30 minutes, then serve.

Notes

Poblano Pepper: The easiest way to remove the skin from the poblano pepper is to cover the pepper with a bowl or plastic wrap as soon as it comes out of the oven. Let the steam build for 10 minutes or so, then use a paper towel or gloves and gently rub off the charred skin.

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 4 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

May 27, 2021 Appetizer

Gluten Free Onion Rings

These gluten free onion rings are an easy way to get this classic comfort food at home and with absolutely zero gluten. They’re the perfect side for burgers or hot dogs, or enjoy them on their own as a snack or appetizer. Can be made dairy free.

What Makes These Gluten Free Onion Rings So Good

The gluten free batter for these onion rings is light and full of flavor and crisps up beautifully.
Underneath the crispy gluten free batter is a juicy, perfectly cooked sweet onion. The way the sweetness of the onion complements the savory batter… OMG.
There’s zero gluten in this recipe, so it’s perfect for anyone with a gluten allergy or sensitivity. Even without the gluten, these onion rings taste just like traditional onion rings, which means any gluten-eaters in your party will love them, too!

Key Ingredients for Gluten Free Onion Rings

Cornmeal – If you like cornbread then you’re pretty familiar with cornmeal. It’s that coarse powdery substance that comes from grinding corn. Cornmeal is perfect in batters like this because it fries up so beautifully.

Milk – Obviously the dry ingredients need a little liquid added to turn them into a batter. Milk gets the job done while keeping the batter rich and creamy, rather than making it watery. Use any type of milk you like! For dairy free, gluten free onion rings, use an unsweetened plant-based milk.

Club Soda – Like the milk, club soda helps thin the batter, but the fizziness keeps the batter amazingly light. You could also try this recipe with a little gluten free beer in the batter instead of club soda for gluten free beer-battered onion rings.

Chef’s Tips

What’s the best dipping sauce for gluten free onion rings? Well, that depends on what you like! I’m a big fan of onion rings with ranch, so I like to pair them with this homemade gluten free, Whole30 dump ranch. Of course, ketchup is a classic – try this ketchup recipe for a homemade option. If you like things a little spicy, a chipotle aioli dipping sauce would work for you!
It’s important that your oil is hot enough before you drop an onion ring in it, otherwise the onion ring just soaks up the oil and gets super greasy and soggy. You can use a food thermometer to gauge the temperature, or you could use the wooden spoon trick. Just dip the end of a wooden spoon handle into the oil. You’ll know it’s ready when the oil bubbles up around the spoon handle. If there are a lot of violent bubbles, though, your oil’s too hot, so lower the temperature and let it cool a little.
Instead of placing the onion rings on a plate of paper towels to drain, lay a wire cooling rack over a bed of paper towels lining a baking sheet, then place the onion rings on the rack. That way, the onion rings aren’t sitting in the hot oil while you’re working on the next batch or two. If they’re elevated and the oil can drain away, you’ll be left with beautifully crisp onion rings. If they just sit in the oil, they’ll get soggy.

What Do We Mean By Healthy?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Individual onion ring being dipped into ranch dressing, with more onion rings out of focus in the background

More Awesome Gluten Free Recipes

Print Recipe

Gluten Free Onion Rings

These gluten free onion rings are an easy way to get this classic comfort food at home and with absolutely zero gluten. They're the perfect side for burgers or hot dogs, or enjoy them on their own as a snack or appetizer. Can be made dairy free.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: comfort food, fried food, summer food

Servings:

Calories: 327kcal

Author: Cheryl Malik

Equipment

Large bowl
Whisk
Fork
Large saucepan or deep skillet
Wire cooling rack
Paper towels
Baking sheet

Ingredients

2 medium sweet onions sliced into rings
cornstarch enough to dust sliced onions
neutral oil for frying

For the Gluten Free Batter

⅓ cup cornstarch
1 ½ cups gluten free flour blend
¼ cup cornmeal
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons salt
1 cup milk of your choice, see Notes
1 cup club soda

Instructions

If onions are not already sliced into rings, slice them now. Lightly dust sliced onion rings with cornstarch. Set aside.
In large bowl, mix together ⅓ cup cornstarch, gluten free flour blend, cornmeal, paprika, garlic powder, onion powder, and salt.
Once dry ingredients are combined, whisk in milk and club soda to form batter.
In large saucepan or skillet, heat neutral oil to 350° Fahrenheit.
When oil is hot, use fork to dip sliced onion rings into batter. Coat evenly and lift out of bowl, pausing to let any excess batter drip off onion rings.
Drop onion rings into hot oil. Fry until golden brown.
Use fork to remove onion rings from oil. Transfer onion rings to wire cooling rack over baking sheet lined with paper towels.
Repeat for any remaining onion rings. Serve warm with condiments of choice.

Notes

Milk: Whole milk, 2%, plant-based – any type of milk will work, just make sure to use an unsweetened variety.
Tips for Frying: Work in batches and don’t put too many onion rings in the oil at once! Overcrowding will keep the onion rings from frying evenly. Add just enough rings at a time that they can stay in a single layer.

Recipe yields approximately 4 servings. Actual number of onion rings produced will depend on the size and thickness of the rings you cut. Nutritional values shown are general guidelines and reflect information for one serving. Macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

May 25, 2021 Appetizer

Roasted Grape Tomatoes

Roasted grape tomatoes are a simple but delicious side dish or appetizer, perfect with pasta, crostini, or all on their own. Seasoned grape tomatoes tossed in extra virgin olive oil and roasted with fresh garlic, ready to eat in roughly 30 minutes with minimal effort.

What Makes Roasted Grape Tomatoes So Good

Roasted grape tomatoes come together quickly and easily, and there’s not a lot of hands-on cooking involved. Sure you have to stir a couple of times, but for the most part, the oven does all the work!
You can serve these tomatoes on their own as a side dish, on crostini with a little mozzarella or goat cheese as an appetizer, or on avocado toast as a snack. You could also use them in baked feta pasta or turn them into a roasted tomato sauce.
This recipe is naturally low carb, dairy free, gluten free, vegetarian, and vegan!
Got leftover roasted tomatoes? Refrigerate them in an airtight container, with as much liquid from the pan as possible. They’ll keep up to 1 week!

Key Ingredients for Roasted Grape Tomatoes

Grape Tomatoes – These are smaller and less sweet than the cherry variety, and taste more like the classic red tomato you know and love. They’re pretty much the heart and soul of roasted grape tomatoes! Since they’re meatier, with less juice than other types of tomatoes, they’re perfect for roasting. That being said, you can use this same method with cherry tomatoes or even plum tomatoes if you’d rather.

Extra Virgin Olive Oil – Made from olives, ground into a paste then pressed without heat, extra virgin olive oil is a pantry staple in most kitchens. The antioxidants in EVOO give it a slightly spicy flavor that makes it sting a little, but in a good way. Don’t have extra virgin olive oil? You can use regular olive oil, or another neutral oil, like avocado oil.

Chef’s Tips

If you want to dress it up a little, add sprigs of oregano or thyme to the baking dish before you put it in the oven. Basil would be wonderful, too!
Since you’re only using a few ingredients in this roasted grape tomatoes recipe, it’s important to make sure you’re using the freshest ingredients possible! Look for brightly colored tomatoes with smooth skin – no wrinkles or soft spots! Also, use a high quality olive oil and fresh garlic, not garlic from a jar if you can avoid it.
You may need to roast the tomatoes a little longer, depending on your oven and the size of your tomatoes. Keep an eye on them and adjust the time as needed!

What Do We Mean By Healthy?

More Easy Veggie Recipes

Print Recipe

Roasted Grape Tomatoes

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Side Dish

Cuisine: American

Keyword: tomato sauce, vegan, vegetarian

Servings:

Calories: 94kcal

Author: Cheryl Malik

Equipment

Large bowl
Large spoon or silicone spatula
9×13 baking dish

Ingredients

4 cups grape tomatoes
4 cloves garlic smashed
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
⅓ teaspoon black pepper

Instructions

Preheat oven to 400° Fahrenheit.
In large bowl, mix together all ingredients, stirring until tomatoes are thoroughly coated in oil, salt, and pepper.
Transfer tomatoes to baking dish. Bake 15 minutes, then remove from oven and stir.
Return baking dish to oven and bake an additional 15 minutes. Tomatoes are ready when they've burst and started to caramelize.

Notes

Recipe yields approximately 4 servings. Nutritional values shown are general guidelines and reflect the information for one serving. Macros may vary slightly depending on specific brands and types of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

May 20, 2021 Appetizer

Tomatillo Red Chili Salsa

This spicy tomatillo red chili salsa is a perfect homemade version of everyone’s favorite hot Chipotle salsa. Charred tomatillos, spicy red chile powder, lime juice, and a little Tabasco create a delightfully flavorful side perfect for tortilla chips, taco salads, or burrito bowls.

What Makes This Tomatillo Red Chili Salsa So Good

Tomatillo red chili salsa is a thin, liquidy salsa, as opposed to a thick, chunky one. It’s perfect for chips and salsa, or use it on tacos, burrito bowls, nachos, or even on a Mexican salad. If you really want the Chipotle experience at home, try this salsa with these Chipotle copycat carnitas bowls!
It’s incredibly easy to make! Aside from roasting the tomatillos in the oven, there’s no cooking involved – just toss the salsa ingredients in the food processor and blend until smooth!
Roasting the tomatillos adds so much depth and complexity to this salsa. If you’ve been making this without roasting the tomatillos first, we’re about to change your life!
You can easily double or triple the recipe for salsa all week long! Refrigerate any leftover salsa in an airtight container and it’ll keep up to 7 days. You can also freeze it in an airtight container up to 3 months.

Key Ingredients for Tomatillo Red Chili Salsa

Tomatillos – These small, green (or yellow, or purple) Mexican husk tomatoes are a little tart naturally, but roasting them like we do in this recipe brings out a little sweetness. They have a little more kick than classic red tomatoes, but they don’t add any heat. They’re a member of the nightshade family, so be aware of that if you or someone in your dining party has a nightshade allergy or intolerance!

New Mexico Red Chile Powder – Made from New Mexico red chiles, this spice has an earthy, deep flavor with notes similar to cherry and tomato. It has a medium heat that won’t necessarily set your mouth on fire but is definitely noticeable. If you’re very sensitive, start out with just 1 tablespoon of chile powder and taste the salsa before adding more.

Tabasco – Classic Tabasco gives your tomatillo red chili salsa another layer of sweet & spicy flavor. How much you use is up to you! The more you use, the hotter your salsa will be. Sriracha or Crystal hot sauce would also work here!

Chef’s Tips

For a hotter salsa, add a guajillo pepper or two, or add a chile de arbol.
Make your own New Mexico red chile powder if you want! Just pick up a few New Mexico chili pods, cut the stems off, and remove the seeds. Grind the pods with a mortar and pestle, a spice grinder, or a blender. You could also buy fresh New Mexico chilis and dehydrate them yourself, then grind them into a powder.
Never crushed garlic before? It’s easy! Place a clove of garlic (peeled or unpeeled) on a cutting board or another flat surface. Lay the blade a large kitchen knife on top of the clove, then quickly & firmly hit or “smash” the flat side of the blade with the heel of your hand. Press down with the heel of your hand and use a rocking motion back-and-forth if needed to crush the garlic more.

What Do We Mean By Healthy?

Tomatillo red chili salsa drizzling off a spoon into a white bowl of salsa surrounded by corn tortilla chips

Other Dips and Salsas You’ll Love

Print Recipe

Tomatillo Red Chili Salsa

This spicy tomatillo red chili salsa is a perfect homemade version of everyone's favorite hot Chipotle salsa. Charred tomatillos, spicy red chile powder, lime juice, and a little Tabasco create a delightfully flavorful side perfect for tortilla chips, taco salads, or burrito bowls.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer, condiment, Side Dish

Cuisine: American, Mexican, Southwestern, TexMex

Keyword: dip, spicy, taco tuesday

Servings:

Calories: 101kcal

Author: Cheryl Malik

Equipment

Oven
Baking sheet
Food processor or blender

Ingredients

2 pounds tomatillos
5 cloves garlic peeled, crushed
2-3 tablespoons New Mexico red chile powder
2 teaspoons ground cumin
2 tablespoons lime juice
Tabasco to taste
salt to taste
pepper to taste

Instructions

Preheat oven to 375° Fahrenheit.
Place whole tomatillos and crushed garlic on baking sheet. Set in oven and bake 25 to 30 minutes, until charred.
Transfer tomatillos and garlic to food processor bowl or blender and add red chile powder, ground cumin, and lime juice. Process until smooth.
Add Tabasco to taste and process again. Season with salt and pepper to taste.
Serve immediately or chill in refrigerator until ready to eat.

Notes

Nutrition

May 13, 2021 Appetizer

Vegan Shrimp with Vegan Sriracha Mayo

This vegan shrimp tastes just like the real thing! Oyster mushrooms are coated in Panko breadcrumbs and Old Bay seasoning, then quickly fried until golden brown and crispy. This vegan shrimp is a total crowd-pleaser and will even have non-vegans reaching for more!

Vegan shrimp being dipping in sriracha mayo.

What Makes This Vegan Shrimp Recipe So Good

It’s seasoned exactly how regular shrimp is, therefore tasting almost identical to the real thing! Oyster mushroom provide the perfect texture and a crispy coating gives them that irresistible crunch.
Everyone loves this vegan shrimp, even avid seafood-eaters! Fool your friends, family, and even yourself with this vegan alternative to a much-loved classic.
The vegan sriracha mayo is the perfect pairing to this delicious “shrimp.” While they taste great on their own, the simple vegan sriracha mayo takes this recipe to the next level!

Key Ingredients for Vegan Shrimp

King Oyster Mushroom Stalks – Not only do these mushrooms provide that shrimp-like texture, but when sliced they look especially similar to little shrimps! We use just the king oyster mushroom stalks for this recipe, therefore you can either discard the caps, use them in a stir-fry, or any other recipe you’d like.

Flour – Flour is used to create a batter as the base layer to these crispy vegan shrimp. I recommend using all purpose flour for this recipe, but if you’d like you could use gluten-free flour instead.

Panko Breadcrumbs – This light and airy breadcrumb is ideal in helping us achieve that incredible crispy exterior on our vegan shrimp. Panko breadcrumbs have a buttery flavor without containing any butter, making them a vegan’s best friend!

Vegan Mayonnaise – There are quite a few vegan mayonnaises on the market these days, and any one will work in the vegan sriracha mayo recipe! If you’re not vegan, but would still like to try this recipe, feel free to use regular mayonnaise instead.

Chef’s Tips

Keep a close eye on the vegan shrimp as it fries. Since they’re so small, they will fry quite quickly – a couple minutes per side is all they’ll need!
Make sure none of the “shrimp” touch while frying, otherwise they risk getting stuck together. Just 1/4-inch apart is enough space for each piece to fry up evenly without disturbing one another.
Adjust the vegan sriracha mayo to your spice-level! Start with just 1/2 tablespoon of sriracha for a mild dipping sauce, give it a taste and then work up from there.

What Do We Mean By Healthy?

Vegan shrimp sprinkled with fresh parsley, served with lemon.

More Vegan Recipes You’ll Love

Print Recipe

Vegan Shrimp

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Appetizer

Cuisine: Vegan

Keyword: entertaining, finger foods, fried food

Servings: servings

Calories: 234kcal

Author: Cheryl Malik

Equipment

Small bowls (2)
Large pan

Ingredients

For the Vegan Shrimp

8 ounces king oyster mushroom stalks
½ cup almond milk see Notes
½ cup all purpose flour
1 cup Panko breadcrumbs
2 teaspoon Old Bay seasoning

For the Vegan Sriracha Mayo

¼ cup vegan mayonnaise
½ – 1 tablespoon Sriracha
½ teaspoon lemon juice
1 clove garlic minced
salt to taste
vegetable oil for frying

Instructions

Slice oyster mushroom stalks into ½-inch discs, then slice each disk into shrimp shapes (similar to slicing it into a yin-yang symbol).
Mix together the almond or soy milk, flour, and salt in a bowl. In a separate bowl, mix together the Panko breadcrumbs and Old Bay seasoning.
Dip each “shrimp” into the flour and milk mixture, then coat in the breadcrumb mixture.
Heat ½-inch of oil in a pan over medium-high heat and fry each vegan shrimp for about 2 minutes per side or until golden brown.
Make the vegan sriracha mayo by adding all ingredients to a bowl and mixing until combined, then serve with vegan shrimp.

Notes

Almond Milk: Any non-dairy milk will work here, you could even use water instead of milk.
Make it Gluten-Free: Use gluten-free flour instead of all purpose flour and gluten-free Panko breadcrumbs instead of regular Panko breadcrumbs.
Baking Option: Preheat an oven to 400° Fahrenheit and bake vegan shrimp for 15-20 minutes, flipping halfway through, instead of frying.

Recipe yields approximately 4 servings. Total number of vegan shrimp per serving will vary based on size of mushroom stalks. Nutritional values shown reflect information for one serving of vegan shrimp including the vegan sriracha mayo. Macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

April 22, 2021 Air Fryer

Frozen Shrimp in the Air Fryer

This frozen shrimp in the air fryer is the quickest and easiest method to cooking frozen shrimp! Simply toss frozen shrimp straight into your air fryer, cook, and then it’s ready to eat. Enjoy this shrimp in whatever recipe you’d like, or simply on its own!

Close up image of a pile of cooked shrimp.

What Makes This Frozen Shrimp in the Air Fryer Recipe So Good

It’s ridiculously simple! Three ingredients and 10 minutes is all you’ll need to both defrost and fully cook your shrimp.
You can use it in a variety of different ways! Add this shrimp to your favorite pasta recipe, on top of a salad, or serve it with some cocktail sauce for an easy appetizer.
It completely removes the long and sometimes complicated step of having to defrost frozen shrimp before cooking with it. This frozen shrimp in the air fryer will be ready to eat before you have time to set the table!

Key Ingredients for Frozen Shrimp in the Air Fryer

Frozen Shrimp – Either raw or cooked frozen shrimp will work, just follow the recommended cook times in the recipe below! Use whatever size, shell-on, shell-off, etc. shrimp you’d like.

Spray Cooking Oil – I used avocado oil spray on my frozen shrimp, though any spray cooking oil will work in this recipe. You will also only need just a quick spritz of oil for this frozen shrimp.

Chef’s Tips

When you pause the air fryer to flip the shrimp halfway through, you don’t actually have to flip each individual shrimp – you can really just give the whole basket a quick shake. The point of flipping the shrimp is to make sure every shrimp is evenly cooked on each side, so a simple toss of the shrimp will do.
It’s important to remember that not all air fryers are created equal. Therefore, keep an eye on how quickly, or maybe slowly, your shrimp is cooking and adjust the cook time as needed!
Use as much or as little salt and pepper as you’d like! You can even get creative with this recipe and add whatever seasoning you’d like to this shrimp.

What Do We Mean By Healthy?

Close-up image of cooked shrimp with a lemon wedge.

More Air Fryer Recipes You’ll Love

Print Recipe

Frozen Shrimp in the Air Fryer

This frozen shrimp in the air fryer is the quickest and easiest method to cooking frozen shrimp! Simply toss frozen shrimp straight into your air fryer, cook, and then it's ready to eat. Enjoy this frozen shrimp in the air fryer in whatever recipe you'd like, or simply on its own!

Cook Time10 mins

Total Time10 mins

Course: Basics

Cuisine: American

Keyword: 3 ingredients, easy recipe, quick recipe

Servings: servings

Calories: 113kcal

Author: Cheryl Malik

Equipment

Air Fryer

Ingredients

1 pound frozen shrimp raw or cooked
spray cooking oil see Notes
salt and pepper to taste

Instructions

For raw shrimp:

Add frozen shrimp to air fryer basket, evenly coat with spray cooking oil, and season with salt and pepper.
Cook at 400° Fahrenheit for 10 minutes, pausing to flip shrimp halfway through.

For cooked shrimp:

Add frozen shrimp to air fryer basket, evenly coat with spray cooking oil, and season with salt and pepper.
Cook at 400° Fahrenheit for 5 minutes, pausing to flip shrimp halfway through.

Notes

Spray Cooking Oil: Any spray cooking oil will work in this recipe, I used avocado oil spray and had amazing results!

Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving of shrimp. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition