Rich Fudgy Scratch Brownies

If you’re a decadent chocolate lover, you’re going to love these rich fudgy scratch brownies! Learn how to chocolatey pieces of heavenly goodness in this simple recipe.

Rich fudgy scratch brownies

Hey there, friends! Boy do I have a treat for you. Literally and figuratively! Today I’m sharing my favorite recipe for the fudgiest, richest, most delicious brownie you’ve ever had. I’m gonna show you how to make rich fudgy scratch Brownies.

For years I relied on boxed brownie and cake mixes. That is until I realized how easy it is to bake from scratch. I was shocked to learn this recipe is only about 5 minutes longer than using a boxed mix, but the taste from scratch is unbeatable.

Jump to Recipe

Making Rich Fudgy Scratch Brownies

Tools of the Trade

First, brownies are cooked on a low heat, similar to cake. The difference is that brownies will appear under baked, but will cool to firmness. I recommend moving the oven racks down so that the brownies will be in the dead center of the oven. This recipe makes 9 brownies in an 8 x 8 pan. I recommend using a glass baking dish or light colored pan. If you are using a dark metal pan, you’ll need reduce the cook time. It still isn’t ideal though. That’s because dark metal absorbs more heat than light colored pans. That means that dark metal pans brown cake and pastries too quickly on the sides before it is baked through in the middle. Dark pans are better for baked goods where crispiness (or firmness) is what you want, like pizzas, cornbread, and flatbreads.

Ingredients

Butter

I recommend using unsalted butter. You will melt the butter in a double broiler, with the cocoa powder. A double boiler isn’t anything fancy. Fill up a pot with hot water on this stove. In a smaller pot, add your butter and place that pot in the water of the bigger pot. This allows you to melt the butter without scorching it. Butter will brown when scorched. Once the butter is melted you can add our cocoa powder a little at a time. Then add your vanilla and sugar slowly as you continue stirring. This process is what makes the beautiful crackle top we love on brownies.

Double broiler

Cocoa Powder

Part of making the best brownies is using quality chocolate and cocoa powder. This is where the richness of the chocolate really shines. Will Hershey’s be okay? Sure. If that’s what you have you can use it. However, I recommend using a high quality powder like Ghirardelli or Dutch-process cocoa powder and should be 100% Unsweetened (don’t worry, we’ll sweeten it up plenty!) Using this ensures the deep, decadent chocolate flavor we’re looking for. Once combined, remove from the heat. Continue adding your ingredients including the vanilla extract and salt.

Double broiler

Flour & Eggs

I recommend only using two eggs. Some recipes call for three eggs in brownies, but it’s makes it more cake-like and less fudgy. I also recommend adding your eggs one at a time to make sure it’s fully emulsified into the batter.

Prepping brownie batter

Unlike a cake, you don’t need a mixer for brownies. I recommend stirring/folding about 30 to 40 times to make sure everything is good and mixed. It’s normal for brownie batter to be a little gritty. At this time you can also add walnuts (optional) or chocolate chips. I love adding chocolate chips and I prefer to add semi-sweet, but you can milk chocolate if you prefer.

Spread the batter in a greased pan. The batter will be very thick and you’ll need make sure it is spread evenly by working it away from the middle and towards the sides.

Checking For Doneness

As I mentioned before, brownies are appear under-baked. That is what is contributes to the rich fudginess. But how do you know you aren’t eating raw batter? The edges of the brownie will become firm and pull away slightly from the pan. If you insert a toothpick in the center you should have some wet crumbs, but it shouldn’t be runny. If you need to err on the side of caution, it’s better to be slightly under-baked than over-baked. Over-baking will ruin the entire pan of brownies. Let the brownies cool completely before cutting.

Rich Fudgy Scratch Brownies

These melt-in-your mouth brownies are rich in fudgy goodness. Once you try this easy scratch recipe, you won’t want to use the boxed stuff again!
Prep Time 15 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 9 Brownies

Equipment

  • 8×8 baking pan
  • Double Broiler
  • Mixing Bowl

Ingredients
  

  • 10 Tbsp Sweet Cream Butter, unsalted
  • 7/8 Cup 100% Unsweetened or Dutch Process Cocoa Powder
  • 1 Tsp Vanilla
  • 1 ¼ Cup Granulated Sugar
  • ½ Cup All purpose Flour
  • 2 Eggs Large
  • Cup Chocolate Chips (Milk or Seemi-Sweet) or Walnuts Optional

Instructions
 

  • Preheat oven to 325. Grease a 8×8 glass or light metal pan.
  • In medium bowl add butter. In double broiler, on medium heat, melt the butter.
  • Slowly add cocoa powder stirring continually.
  • Add vanilla, salt, and sugar one at a time and continue stirring.
  • Remove from heat. Add eggs one at a time. Stir well to make sure it is fully emulsified.
  • Add flour a little at a time and beat in until fully incorporated (about 30-40 strokes).
  • Transfer to greased 8×8 dish. Using a spatula, work batter towards the edges until evenly spread.
  • Bake for 25 to 30 minutes.
Keyword baked goods, brownie, brownies, brownies from scratch, chocolate, chocolate dessert, fudge, fudgy, scratch recipes

Rich fudgy scratch brownies

I hope you love these brownies as much as my family does. Remember it normally takes a few tries to really perfect a recipe so don’t give up on baking from scratch! If you’re a chocolate lover, take a look at my The Best Hot Chocolate Recipe. I promise you’ll love it.

Before you go, don’t forget to pin this recipe for later. Also, make sure to subscribe to my blog to make sure you never miss a post. I post recipes often! Thanks for reading!

Sign up to get subscriber only giveaways, freebies and your FREE menu planner

Creamy Green Chili Chicken Enchiladas

Creamy green chili chicken enchiladas? Yes, please. Learn how to make this simple weeknight recipe in all it’s cheesy, creamy goodness.

I’m Hispanic. I don’t care what’s inside an enchilada – it’s the best and it’s hard to get it wrong! I love chicken enchiladas. Bu these creamy green chili chicken enchiladas are my favorite. Over the years, I’ve used this recipe to make different variations of my favorites. That’s what makes this recipe great. You can swap out the chilies for seasonal ones.

For example, one of my favorite things about the late summer here in Texas, is that Hatch Chilies are in season! They’re hot, but oh my goodness, they are wonderful roasted! Our local HEB grocery store, even fire roasts them for you in August.

I also love using poblano peppers at times. Poblano peppers are kind of a wild card though. Every now and then, you get some real hot ones!

Making Creamy Green Chili Chicken Enchiladas

I love this recipe because it can be a great use for left over baked or rotisserie chicken. My local grocery store actually sells shredded rotisserie chicken that is already shredded for you. They even separate white from dark meat if you want it. Come on, it can’t get easier than that. HEB has totally spoiled me.

I make this recipe for weeknight dinners. It’s about 20-30 mins of prep time, with a 30 min cook time. But I’ll tell you a secret, if you are in a pinch with time you can create an enchilada casserole instead. You’ll need the same ingredients, but instead of rolling the enchiladas, you later them. A layer of tortillas, followed by chicken and cheese, then sauce, then continue layering. Top with cheese. The cook time is the same. It’s just as good but you can cut the prep time to about 10 mins or less.

shredded c

Serving

I love to pair this dish with other Mexican staples like charro beans and Spanish Rice. In a prior post, I provide my family’s recipe for Perfect Spanish rice. I also love to top this dish with pico de gallo.

If you’re worried about it being too hot with the pico, simply leave out the jalapeños and just make it with tomato, onion, and cilantro.

Creamy Green Chili Chicken Enchiladas

Creamy green chili chicken enchiladas? Yes, please. Learn how to make this simple weeknight recipe in all it's cheesy, creamy goodness.
Prep Time 30 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican
Servings 20 Enchiladas

Ingredients
  

  • 8 oz Sour cream
  • 1 Lb Shredded chicken
  • 20 Corn tortillas
  • Vegetable cooking spray
  • 1 10oz Can condensed cream of chicken soup
  • 3.5 Cups Bag of Mexican shredded cheese perferably Kraft
  • 1 4oz Can of diced green chilies
  • 1 15 oz Can of Verde (green) enchilada sauce
  • 1 Cup Pico de gallo optional

Instructions
 

  • Preheat oven to 350. Lower the racks down so that the dish will be in the center.
  • In a large bowl, combine cream of chicken soup, verde enchilada sauce, and sour cream . Whisk well until fully blended.
  • Spray a large baking dish (9×13) with cooking spray to prevent sticking.
  • In a large bowl, add shredded chicken. Drain green chilies and add to chicken. Blend well and set aside.
  • Separate 2 cups of shredded cheese. Set the rest aside.
  • On a work surface, lay a tortilla flat. Sprinkle a small amount of cheese lengthwise. Then add the chicken mixture. Carefully roll the tortilla and place it seam side down. The cheese will help hold the enchilada together as it cooks.
  • Continue with all the tortillas until finished. If you're using a smaller dish, you can add a second row on top.
  • Pour the cream enchilada sauce mixture all over the enchiladas. Top with the remainder of the cheese.
  • Bake for 30 minutes until bubbly and thoroughly cooked.
  • Serve with charro beans and spanish rice. Garnish with pico de gallo, if you wish
Keyword chicken enchiladas, creamy enchiladas, enchiladas, green chili, poblano enchiladas, weeknight dinner
creamy green chili chicken enchiladas

Storing & Reheating

You can prepare the enchiladas for advance. This is particularly great for dinner parties. Roll the enchiladas, but store in the fridge without the sauce. When you’re ready to heat, pour the sauce and pop in the oven.

These enchiladas store fairly well. You can even freeze them in a good, air tight container suitable for freezer storage. I recommend keeping the enchiladas for no longer than three days in the fridge. They warm up better in the oven than in the microwave though.


I hope you enjoy this recipe! It’s one of my favorites. Don’t forget to e-mail subscribe for more recipes and freebies!

Processing…
Success! You're on the list.

Broccoli Slaw

This yummy blend of shredded broccoli, carrots and red cabbage is a new take on an old favorite. Learn how to make zesty, crunchy, Broccoli Slaw.

Broccoli Slaw

This post, Broccoli Slaw, may contain affiliate links. Should you make a purchase through one of the links I provide, a may receive a small percentage at no cost to you. I only link to things I love.

Yummy coleslaw! Who doesn’t love it? Well… me! Yup, you read that right. I was never a huge fan of it. As I’ve grown older, I certainly like it more than I used to.

But it’s a staple in the summer. You’ll find it at every BBQ and summer picnic or potluck. I don’t know if it’s regional, but here in the South, you’ll also find it often paired with fried catfish and other seafood.

Broccoli Slaw Ingredients

The Slaw

I’m a cheater! It’s true. I cheat a little with this recipe. My local store already has the basic broccoli slaw starter. It comes in a 14 oz bag and all you have to do is mix in your dressing. If you aren’t as lucky as me you’ll have to shred the raw broccoli, carrots and red cabbage.

That being said, I make my own dressing and it’s super easy. Honestly, I can’t believe they actually sell bottled coleslaw dressing. Because this whole salad takes less than five minutes to whip up if you already have the vegetables shredded.

The Dressing

Traditionally, coleslaw dressing is made up of white vinegar, lemon juice and granulated sugar mixed with mayonnaise . I hate vinegar, with balsamic as the exception. So I did a slightly different take. After all, I’m Hispanic, so I tend to cook with lime juice. That’s what makes this recipe different. I mix fresh cilantro with lime juice. I cut the sugar down by half the amount so it is more zesty than sweet. Then I add mayo and stir to a perfect creaminess!

Broccoli Slaw

Try this new take on an old favorite. This new recipe substitutes cabbage for broccoli and adds zesty lime juice and fresh cilantro.
Course Salad
Servings 4

Ingredients
  

  • 1/4 Cup Lime Juice
  • ½ Cup Fresh Cilantro Shredded
  • 12-14 oz Broccoli Slaw Prepackaged
  • 1 Cup Mayo
  • 1 Tbsp White Sugar
  • Pepper To taste

Instructions
 

  • In a large mixing bowl add the broccoli slaw. 
  • Mix sugar in lime juice, then pour over broccoli slaw and toss well
  • Mix in shredded cilantro and toss well
  • Add mayonnaise and fold in until fully combined.
  • Add light pepper if desired.
Keyword broccoli, cabbage, coleslaw, lime juice, mayonnaise, picnic, potluck, salad, summer
Broccoli Slaw

I hope you’ve enjoyed the recipe, Broccoli Slaw. I’d love to hear what you think in the comments!

Goat Cheese Fondue

Goat Cheese Fondue is full of Mediterranean flavors like warm, bubbling goat cheese, fresh Rosemary, tomatoes, olive oil and Kalamata olives.

Goat Cheese Fondue

This post, Goat Cheese Fondue, contains affiliate links. Should you make a purchase through one of the links I provide, I may receive a small percentage at no cost to you.

I love fondue! I mean, come on, who doesn’t love a big bubbling pot of melted cheese? My husband and I make fondue at home quite a bit. Honestly, it’s a great date night at home if you can’t go out. We’ve got little ones and so it’s really rare if we get a date night out. We’re taking anniversaries only. So when the kids are in bed, we’ll often create a special evening together and that is where the magic of fondue happens!

This is a great appetizer, even for a weeknight meal or an intimate dinner party. I’m surprised at how much this upscale, yet easy appetizer wows dinner guests. As soon as you pair these ingredients together, people automatically feel like it’s a fancy dish.

Making Goat Cheese Fondue

I love traditional fondue (Swiss & fontina cheese and white wine), but recently, I decided to do a different take on the Swiss classic. This recipe combines a several Mediterranean flavors. Goat cheese, also called Chèvre is combined with Kalamata olives, fresh rosemary, tomatoes and extra-virgin olive oil. The flavor is like fireworks on your tongue. Seriously, it’s delicious. And best of all, you don’t need a fondue pot!

I love serving this dish with grilled baguette! To make it, just purchase a baguette from your local grocery store. After cutting into slices, brush extra-virgin olive oil on both sides of the bread. I use a cast iron grill pan, but any grill pan will work just fine. On medium heat, toast each side for 5 minutes or until grill lines appear.

Goat Cheese Fondue

I highly recommend serving this dish while still piping hot. Once, out of oven the cheese will start to solidify again as it cools down. After experimenting with the recipe, I don’t recommend adding wine or anything else to the cheese. I found the consistency isn’t good otherwise. So keep it simple and just melt the cheese as-is.

Goat Cheese Fondue

This delicious new take on fondue fuses Mediterranean flavors like Goat Cheese, Kalamata Olives, Fresh Rosemary, Olive Oil and Sweet Tomatoes
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Appetizer
Servings 4

Ingredients
  

  • 1 Tbsp Extra Virgin Olive Oil
  • 3-4 Small Sweet Tomatoes
  • 4 Oz Goat Cheese
  • 1 Tsp Fresh Rosemary
  • 6-8 Kalamata Olives Pitted

Instructions
 

  • Preheat oven to 350
  • In a small dish, place goat cheese and place in the over for 5-10 mins until softened. 
  • While in the oven, pit olives (if not pre-pitted) and separate rosemary from stem.
  • Once goat cheese is semi soft take out of oven and spread the cheese to fully cover the bottom of the dish. 
  • Sprinkle fresh rosemary. Add 3-4 tomatoes and add olives
  • Turn broiler on low and place cheese in oven
  • Melt under broiler for approximately 5 mins. Pay close attention to the cheese as things can burn quickly under the broiler. 
  • Once melted, remove from oven. Drizzle olive oil on the top. Best served with warm bread.
Goat Cheese Fondue

I hope you love this appetizer as much as I do. I think it will become one of your favorites! If you try it, I’d love to hear what you think of it below in the comments. Don’t forget to subscribe to my blog for more easy recipes!

Cajun Bean Soup

This easy slow cooker Cajun Bean Soup is delicious on cold days. A blend of 15 different beans it has diced country ham and andouille sausage.

Cajun Bean Soup

There is just something about cold wintery days that make me want a hot, steaming bowl of soup! Come on, I know I’m not the only one. So today, I’m sharing my recipe for Cajun Bean Soup. Admittedly, it’s my own take on Cajun Bean Soup.

My husband is a professed “bean hater.” For someone like me who is Hispanic, the thought is incomprehensible! Haha. But this soup wins my husband over every time. It’s full of juicy ham and sausage which adds a lot of flavor to every bite!

How to Make Cajun Bean Soup

I add ham and andouille to the mix. If you’ve never had andouille, it’s delicious Cajun double smoked sausage. It is originally from France and was brought over to the New World by French immigrants. Today, it is a staple in Creole cooking.

Jump to Recipe

Hurst’s HamBeens 15 Bean Soup includes the following beans:

  • Northern
  • Pinto
  • Lima
  • Blackeye
  • Garbanzo
  • Baby Lima
  • Green Split
  • Kidney
  • Cranberry
  • Small white
  • Pink
  • Small Red
  • Yellow Split
  • Lentil
  • Navy
  • White Kidney
  • Black
  • Yellow Eye
Cajun Bean Soup

If you aren’t accustomed to cooking with dry beans, they can take a very long time to cook. Typically, if you are stove-top cooking them, you either soak them overnight or slowly cook them for many hours on low heat. I highly recommend using a slow cooker. It makes life a lot easier. Additionally, you could probably use an Insta-pot or Pressure Cooker, though cooking times vary.

Serving & Storing

Once cooked, bean soup is hardy, especially if you add meat. I love to serve Cajun Bean Soup with either sweet cornbread or buttermilk biscuits. Hey, I’m from the South! We love our scratch breads.

I have found that bean soup stores well in an air tight container for 2 days in the fridge. After that, I would discard any left overs.

Cajun Bean Soup

This easy slow cooker Cajun Bean Soup is delicious on cold days. A blend of 15 different beans it has diced country ham and andouille sausage.
Course Main Course
Servings 8

Ingredients
  

  • 32 oz Chicken Broth
  • 2 cups water warm
  • 16 oz Cubed Ham
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Cajun Seasoning
  • 1-2 Cloves Garlic Minced
  • 14 oz Andouille Sausage Sliced
  • 16 oz Hurst’s HamBeens 15 Bean Soup

Instructions
 

  • On a low setting, add 2 cups of warm water and the chicken broth
  • Slice sausage and ham, add to slow cooker 
  • Add 1 package of Hurst’s HamBeens 15-Bean Soup. No need to soak if you’re using a crockpot.
  • Add garlic, lemon juice and cajun seasoning. Give a quick stir and let it cook on low for 7-8 hours.
Keyword andouille, beans, crockpot, ham, jimmy dean sausage, kidney beans, pinto beans, slowcooker, soup, split pea, white beans

Banana Vanilla Wafer Pudding

Learn how to make banana vanilla wafer pudding, a simple layered desert made with fresh bananas, banana pudding and vanilla wafers.

Banana Vanilla Wafer Pudding

This post contains affiliate links. Should you make a purchase through one of the links I provide, I may receive a small percentage at no cost to you. See my full disclosure policy for more details.

Today I’m sharing a family recipe and childhood favorite. My mom made this as a kid in the 80’s. Boy did I love it. It was one of my favorite childhood desserts. I remember my mom making it whenever her family would come down from Houston to visit. My mom is one of six. We were five, so there were lots of hungry mouths to feed. I normally don’t like a lot of banana flavored things but this is a good one!

This recipe is very easy to make. I’ve always made if with instant pudding. I’ve honestly never tried it using the hot pudding method. You’ll make the instant pudding according to the package instructions. Normally, it calls for 2 cups of milk per package. I recommend using two packages.

Aditionally, you could stiffen up the pudding a little in the fridge and spread, Personally, I like to pour the pudding over the layers while it’s still liquid. Either method works fine.

I recommend refrigerating for at least two hours before serving, even if the pudding is stiff. If you’ve ever made or had tiramisu, it’s similar. Except instead of ladyfingers, it’s vanilla wafers. As the pudding sets, they soften.

You can store this dish in either an air tight dish or in a well covered pan. it keeps well in the fridge for about four days.

By the way, if you’re looking for other sweet stuff that calls for fresh fruit try my White Chocolate Rasberry Muffins.

Banana Vanilla Wafer Pudding

Banana Vanilla Wafer Pudding

Super easy layered dessert with banana pudding, fresh bananas and vanilla wafers
Prep Time 15 mins
Chill 2 hrs
Servings 8

Ingredients
  

  • 2 Packages Banana Instant Pudding
  • 4 Cups Milk (or milk according to package)
  • 1 Package Vanilla Wafers

Instructions
 

  • In a medium mixing bowl, pour the contents of the two packages of instant banana pudding and make according to package directions.
  • Layer the bottom and sides of a baking dish with vanilla wafers
  • Add a layer of sliced bananas on top of the cookies
  • Pour half of the pudding on the bananas and wafer cookies
  • Repeat layering.
  • Pour the remainder of the pudding on top of the last later.
  • Finish by adding cookies on top of the pudding mixture,
  • Put in the fridge and let it firm up at least two hours before serving
Banana Vanilla Wafer Pudding

I hope you enjoy this Banana Vanilla Wafer Pudding as much as I do. I’d love to hear what you think of it in the comments below. Don’t forget to pin this recipe for later!

Monterrey Jack Pimento Cheese

Monterrey Jack Pimento Cheese is both quick and easy to whip up as either an appetizer or for your own homemade Pimento sandwiches.

This post contains affiliate links. Should you make a purchase through one of the links I provide, I may receive a small percentage at no cost to you. See my full disclosure policy for more details.

For years, I hated pimento cheese. But then again I had mostly jarred or processed versions of it. But I became a fan when I whipped up my own brand of Monterrey Jack Pimento Cheese.

I love just just spreading it on bread but Monterrey Jack Pimento Cheese is amazing in sandwiches. It amazes me I hated Pimento Cheese way back when.

This has truly become one of my favorite recipes. Personally, I love spreading it on artisan scratch bread. Don’t fret if you don’t know how to make bread. You can buy scratch bread from your local grocery store and let me tell you…it’s worth it to spring for the good stuff!

By the way, I make this for wine and cheese nights. Let me tell you, it gets rave reviews and I never have any left! For parties, of you aren’t going to make sandwiches, consider just using crackers or bruschetta toast.

The Ingredients

This is a very simple recipe to make. For starters there is no real cooking. Just grab the ingredients and combine in a mixing bowl. I recommend refrigerating it for at least an hour after making it to let the flavors fully meld. I also recommend using fresh minced garlic and fresh dill. There is definitely difference in taste when garlic powder or dried dill is used. It really mutes the flavor.

I’ve been asked before if you can make it with cheddar or mix cheddar in. You certainly can. I love sharp cheese. However, Monterrey Jack has softer notes and I think the flavors work best with a milder cheese.

Storing Monterrey Jack Pimento Spread

Pimento Cheese can dry out. Therefore, I recommend storing it in an air tight container. It’s good for about 5-7 days. That means it’s great for making it in advance for parties and gatherings. You may find it can get a little dry after a few days. Simply add some extra mayo and stir.

Monterrey Jack Pimento Cheese

Monterrey Jack Pimento Cheese

This homemade Pimento Cheese is to die for. Monterrey Jack. Is blended with mayo, Pimento, garlic and dill. 
15 mins
Course Appetizer
Servings 2 Cups

Ingredients
  

  • 8 Oz Monterrey Jack Cheese shredded
  • 2 Tbsp Garlic Minced
  • 1/2 Cup Mayonnaise
  • 2 Tbsp Fresh Dill Chopped
  • 2 Oz Pimento Strained

Instructions
 

  • With a food strainer, strain the pimentos until all the liquid is gone. 
  • In a medium bowl, add cheese and Pimento. 
  • Mince garlic and add to mixture. 
  • Add dill and mayonnaise. Stir well  until fully combined. 
  • Refrigerate for one hour before serving. 
Keyword appetizer, cheese, dill, easy appetizer, entertaining, monterrey jack, pimeto, pimeto cheese, sandwiches

Learn how to make White Chocolate Raspberry Muffins

Parmesan Arugula Salad

Rocket salad is the showstopper in this simple parmesan arugula salad with homemade lemon vinaigrette.

Parmesan arugula salad

Today, I’m sharing one of my favorite salads. I know you’re probably like me and always looking for something delicious that is quick to whip up! Well, I’ve got a great one! This salad is very easy to make. You can make Parmesan Arugula Salad in under 10 minutes. Therefore, it is a perfect first course for weeknight dinners.

Arugula, also called rocket salad, is a leaf vegetable with a fresh peppery flavor. The Mediterranean uses it often in their dishes. I can see why. The leaf itself is almost herb-like. Small,, but packed with flavor.

If you’re dieting, it’s suitable for most all diets. The homemade lemon vinaigrette is made with natural ingredients. Simply combine raw lemon juice, extra virgin olive oil, salt and pepper. It is Whole30, Keto, Atkins and Weight Watcher friendly. Unfortunately, it’s not Paleo friendly because of the parmesan. Obviously, you can control how muc dressing you put on the salad. But I love it because it doesn’t have sugar, preservatives or MSG.

I love this salad because its a nice change from the standard lettuce salads. If you wanted to eat it as a lunch, I recommend adding a lean protein like chicken, shrimp or lean steak, like sirloin. Arugula alone is not very filling because it’s so light. Personally, I love it as a side or starter.

Parmesan Arugula Salad

Arugula, also known as rocket salad, is a peppery green, used often in Mediterranean dishes. This simple salad combines arugula with Parmesan topped with a homemade zesty lemon dressing.
Prep Time 10 mins
Course Salad
Servings 4 servings
Calories 184 kcal

Ingredients
  

  • 4 Cups Arugula
  • 1/4 Cup Parmesan Shaved
  • 1/8 Cup Extra Virgin Olive Oil
  • 1/8 Cup Lemon Juice
  • Salt & Pepper Pinch

Instructions
 

  • In a small bowl or salad dressing shaker, add lemon juice, olive oil, salt and pepper. Stir or shake well until combined.
  • Transfer arugula to salad bowl and add parmesan.
  • Pour preferred amount of lemon dressing and toss salad well until mixed through
Keyword arugula, easy meal, lemon dressing, salad, simple salad, weeknight dinner

That’s it! I hope you enjoy this as much as my family does! Cheers!

The post, Parmesan Arugula Salad first appeared on My Beautiful Mess

Looking for other easy weeknight recipes? Try Roasted Root Medley

Tomato and Cucumber Salad

Learn how to make this refreshing tomato and cucumber salad with a homemade red wine vinaigrette.

tomato and cucumber salad

Making Tomato & Cucumber Salad

Can I be real for a second? I hate eating healthy. There…my secret is out. You can keep your cauliflower fried rice – it ain’t for me! Sorry, not sorry. That’s why when I find a delicious way to incorporate veggies in my meal plan, I snag it! So today, I’m sharing how to make my tomato and cucumber salad.

It’s easy to make your own red wine-balsamic vinaigrette for it which you can create in a salad dressing shaker or mix directly in the salad. Personally, I think it tastes best when you let it chill in the fridge for an hour after making. It gives a chance for the flavors to marinade together.

I love this tomato and cucumber salad because it fits all diets. Whether you’re doing Keto, Atkins, Whole30, Weight Watchers, or Paleo, it’s full of clean ingredients.

No Boring Lettuce – Yes, Please

I love Greek salads! And this recipe is bursting with Mediterranean flavors. with the tomato, cucumber, fresh basil, red onion, fresh parsley…be still my heart. I love serving a cold bowl of this yummy goodness.

This salad is a great alternative to the same old, boring lettuce style salad. I often have it as a lunch. If you need something heavier as a meal, try adding avocado, olives, shrimp and/or feta cheese (if you aren’t doing paleo). I’ve even added it to Quinoa!

tomato and cucumber salad

I recommend eating this fairly quickly. The cucumbers break down a little faster than the rest of the salad. You can store in a air tight container for a few days.

Tomato & Cucumber Salad

Crisp cucumber and juicy tomato make this delicious summer salad. Similar to a Greek Salad, this recipes calls for all natural ingredients 
If you aren’t following a paleo diet and would like it to be more filling, you may add a half cup of feta cheese
Course Salad, Side Dish
Servings 2

Ingredients
  

  • 1/4 Cup Red Wine Vinegar
  • 2 Tsp Balsamic Vinegar
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Olive Oil Extra Virgin
  • 2 Lrg Cucumber Chopped
  • 1 Cup Tomatoes Chopped
  • 2 Tbsp Red Onion Finely Chopped
  • 2 Tbsp Fresh Italian Parsley Chopped
  • 2 Tbsp Fresh Basil Chopped
  • Salt To taste

Instructions
 

  • Chop all veggies and herbs and transfer to a mixing bowl
  • In a small bowl or salad dressing shaker, combine all your wet ingredients to make your dressing
  • Mix well and pour on your salad
  • Toss gently to blend
Keyword atkins, basil, cucumber, gluten free, greek, keto, paleo, red onion, red wine vineger, tomato, whole30
Tomato and cucumber salad

I hope you enjoy this salad as much as I do. You can thank me later!

The post, Tomato & Cucumber Salad, first appeared on My Beautiful Mess.

Looking for more recipes? Try Roasted Root Medley

Roasted Root Medley

Try this easy, sweet and savory roasted root medley, perfect for weeknight dinners

Roasted root medley

This is by far one of my favorite vegetable recipes. First, this roasted root medley is very easy to make. In fact it is so simple, you may wonder why I’m sharing it. That’s because it is one of my favorite side dishes ever!

It’s so easy you almost don’t need a recipe. It’s just chopped vegetables with olive oil. However, the pairing of sweet potato, carrots, and sweet onion make a sweet & salty combination.

In the past, I’ve also made this with sheet pan dinners. I know I’m not the only person who loves one pan dinners!

I discovered this recipe about five years ago during a cleanse diet. That’s the other great thing about this dish. It’s Keto, Paleo, Auto-Immune Paleo, Whole30, Atkins and Weight Watcher friendly. As a variation, you can add other root veggies like beets or parsnips.

Personally, I line the baking pan with parchment paper. It makes clean up a breeze. I also recommend turning the vegetables about half way through baking for perfect tenderness.

Carrots
Jump to Recipe
Roasted root medley

Roasted Root Medley

You’ll love this sweet and savory side dish. Easy to make for weeknight dinners. It’s Keto, Whole30, Paleo and Weight Watcher friendly. 
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1/8 Cup Olive Oil Extra Virgin
  • 5 Large Carrots Peeled, Chopped
  • 2 Small Sweet Potatoes Peeled, Chopped
  • 1/2 Cup Sweet Onion Chopped
  • Salt & Pepper To taste

Instructions
 

  • Wash and peel potatoes and carrots. 
  • Chop vegetables and place in a mixing bowl
  • Add olive oil to the mixture and toss until vegetables are fully coated
  • Spoon vegetables onto a baking tray lined with parchment paper
  • Add salt and pepper to taste
  • Bake at 425° for 30 minutes or until tender. Turn vegetables over with a spatula about half way through cooking. 
Keyword carrot, olive oil, onion, sweet potato
Roasted root medley

Looking for other weeknight recipes? Try Perfect Spanish Rice

The post Roasted Root Medley first appeared on My Beautiful Mess.