Gluten-Free Recipes - JoyFoodSunshine

Corn Salsa

Laura — Sun, 27 Apr 2025 09:22:00 +0000

This corn salsa recipe is a light, flavorful, sweet & salty dip that’s a perfect appetizer for taco nights. Plus, it’s easy to make in 10 minutes!

There’s nothing I love more than fresh summer corn! And if you’re looking for a delicious way to enjoy it – you need to make this sweet corn salsa recipe (also try Mexican corn salad).

It’s healthy and fresh and so easy to make (also try black bean corn salsa, homemade salsa & pineapple salsa)!

In this corn salsa recipe, corn and garlic are toasted until fragrant. Then, they’re cooled and mixed with tomatoes & onions are tossed with a simple lime dressing for an absolute flavor explosion that will keep you coming back for more.

Serve it as an appetizer or even as a topping to your favorite tacos – like ground beef tacos or crockpot chicken tacos.

Corn Salsa Recipe: Ingredients & Substitutions

Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
Minced garlic. if desired you can add ½ teaspoon garlic powder to the dressing instead of using minced garlic.
Salted butter. olive oil is a great substitute.
Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
Red onion. white or yellow onion both work well too.
Olive oil. avocado oil is a good substitute.
Lime juice. Fresh or bottled are both great choices.
Honey. you can use sugar in place of honey.

How to Make Corn Salsa

Let’s walk through how to make corn salsa together step-by-step. Be sure to watch the video for further guidance.

I prefer to toast the corn and garlic in butter for a delicious depth of flavor, but you can skip that step if you prefer!

Begin by melting butter in a skillet.

Then, add the corn and garlic and cook 3-5 minutes on high heat, until corn is just begins to lightly brown.

Set aside in a large mixing bowl to cool, stirring occasionally. (this is optional, you can also just use corn that was cooked and cut off the cob, I like the toasted flavor).

In a small bowl whisk together olive oil, lime juice, and honey.

Then, combine the cooled corn, tomatoes, onion, cilantro, cumin, sea salt, and pepper in a large bowl and stir to combine.

Next, pour the lime juice mixture over the corn mixture and stir to combine.

Cover and chill the corn salsa for at least 1 hour in the refrigerator.

Serve

After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.

We love serving this corn salsa recipe with our favorite Mexican recipes. Some suggestions include:

Serve it as an appetizer or topping for ground beef tacos, chicken tacos, etc.
Serve it with chicken enchiladas!
Use it as a condiment on taco bowls or Mexican casserole.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this recipe.

Corn Salsa Recipe FAQS

Can I halve or double this recipe?

Absolutely, it’s easily scalable to your preferences!

What corn is best to use for corn salsa?

I suggest a sweet yellow or white corn. Or sweet corn on the cob that has been cooked and cut off the cob. Frozen corn works great.

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

Corn Salsa

This corn salsa recipe is a light, flavorful, sweet & salty dip that's a perfect appetizer for taco nights. Plus, it's easy to make in 10 minutes!

Course Appetizer, dip

Cuisine Mexican

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5

Cook Time 10

Chilling 1

Total Time 1 15

Servings Servings

Calories 94kcal

Author Laura

Cost $4

Equipment

Ingredients

3 cups sweet corn (16 ounces)
1 Tablespoon minced garlic
1 Tablespoon salted butter
1 tomato (finely diced, 1 cup)
½ cup red onion (finely diced)
½ cup fresh cilantro (finely chopped)
1 ½ teaspoons cumin
½ teaspoon sea salt (or more to taste)
¼ teaspoon pepper
2 Tablespoons olive oil
3 Tablespoons lime juice
2 teaspoons honey

US Customary – Metric

Instructions

In a nonstick skillet, melt butter. Add corn and garlic and cook 3-5 minutes on high heat, until corn is just begins to lightly brown. Set aside in a large mixing bowl to cool, stirring occasionally. (this is optional, you can also just use corn that was cooked and cut off the cobb, I like the toasted flavor).
In a small bowl whisk together olive oil, lime juice, and honey.
In a large bowl combine cooled corn, tomatoes, onion, cilantro, cumin, sea salt, and pepper and stir to combine.
Pour the lime juice mixture over the contents of the bowl and stir to combine.
Cover and chill for at least 1 hour in the refrigerator.
After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.

Video

Notes

Ingredient Substitution Notes

Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
Minced garlic. if desired you can add ½ teaspoon garlic powder to the dressing instead of using minced garlic.
Salted butter. olive oil is a great substitute.
Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
Red onion. white or yellow onion both work well too.
Olive oil. avocado oil is a good substitute.
Lime juice. Fresh or bottled are both great choices.
Honey. you can use sugar in place of honey.

Store

Store in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this recipe.

Nutrition

Try these recipes

Black Bean & Corn Salsa

Easy Homemade Salsa Recipe

Pineapple Salsa

Fruit Salsa & Cinnamon Chips

Easy Guacamole Recipe (5 Minutes)

Cowboy Caviar

Taco Bowls

Laura — Wed, 23 Apr 2025 08:47:00 +0000

Taco bowls are like a deconstructed taco served over rice! They are easy to make & a delicious way to enjoy taco night leftovers!

I cook a taco-themed meal once a week, and when I want to change things up from traditional tacos, I make this recipe for taco bowls.

In this recipe, rice (like Mexican rice or cilantro rice) is topped with your favorite taco fixings (guacamole, salsa, etc.) for a hearty and easy meal ready in minutes.

This is also a great recipe to simply use leftovers from taco night, just like this Mexican casserole, making it even easier to prepare!

Taco Bowls: Ingredients & Substitutions

Ground Beef Taco Meat. If you prefer, you can use ground chicken or turkey. Or crockpot chicken tacos or sweet potato tacos for a vegetarian version.
Refried beans. I use an organic, canned variety, but these refried black beans are also delicious.
Toasted corn. You can opt to just heat the corn and not toast it in butter, if you prefer.
Rice. choose your favorite – white rice, cilantro lime rice, Mexican rice, brown rice, etc.
Taco Seasoning. I suggest using homemade taco seasoning.

How to Make Taco Bowls

Lets’ walk through this recipe for taco bowls, and don’t forget to watch the video for further guidance.

There is a caveat to every step – if you are using leftovers you can skip the cooking and go straight to assembling the bowls!

Cook the Taco Meat

Begin by combining the ground beef, onion and minced garlic in a non-stick fry pan or cast-iron skillet.

Then, cover and and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.

Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.

Then, add the lime juice and stir to combine.

Cook, uncovered, until the mixture is browned, stirring occasionally, then cover it and set the meat aside to keep it warm while you prep the rest of the taco bowl ingredients.

Cook the Corn

You can just use fresh corn on the cob that has already been cooked. However, cooking the corn in salted butter with a little bit of salt makes it so delicious.

So, cook corn with 1 Tablespoon butter over medium-high heat until lightly browned.

Once browned, sprinkle with sea salt. Then set aside.

Make the Refried Beans

Heat refried beans with water and taco seasoning until warmed through, stirring occasionally.

Assemble the Taco Bowls

Once all the components are prepped, layer the ingredients in 4 to 6 bowls, starting with rice on the bottom.

Then add refried beans, taco meat and toasted corn.

Then, add your desired toppings such as cheese (which I recommend putting on top of the warm ingredients to melt them slightly).

Topping Suggestions

Make sure topping ingredients are lukewarm/room temperature. If they’re all very cold, they will make the bowls too cold.

Guacamole
Salsa (tomato salsa, black bean & corn salsa, pineapple salsa, corn salsa, etc).
Sour Cream
Iceberg Lettuce
Fresh Cilantro

Serve

Then, serve the bowls warm with the aforementioned toppings. We love a garnish of fresh cilantro to bring out the fresh, vibrant flavors in this taco bowls recipe!

Store

Store leftover taco bowl ingredients separately. Or, you can prep taco bowls for the week by assembling the bowls in glass containers with lids!

Taco Bowls Recipe FAQS

Can I double this recipe?

Yes, you can scale the recipe for the number of people you are serving.

Do I have to use ground beef?

No, ground turkey or ground chicken are great substitutes (you will need to add olive oil to cook those leaner meats). Or you can use crock pot chicken tacos or make them vegetarian with black bean and sweet potato tacos.

Taco Bowls

Taco bowls are like a deconstructed taco served over rice! They are easy to make & a delicious way to enjoy taco night leftovers!

Course Main Course

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 368kcal

Author Laura

Cost $8

Equipment

Ingredients

Ground Beef Taco Meat

1 pound ground beef
½ onion diced
1 Tablespoon minced garlic
2 Tablespoons taco seasoning
1 Tablespoon lime juice

Refried Beans

15 ounces refried beans
1 Tablespoon water
1 teaspoon taco seasoning

Toasted Corn

1 ½ cup corn
1 Tablespoon salted butter
¼ teaspoon sea salt

Rice

2 cups cooked rice

Additional Toppings

Shredded Cheese
Guacamole
Salsa
Sour Cream
Iceberg lettuce
Fresh Cilantro

US Customary – Metric

Instructions

Cook the Taco Meat

Combine ground beef, onion and minced garlic in a non-stick fry pan or cast-iron skillet.
Cover and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.
Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.
Add the lime juice and stir to combine.
Cook, uncovered, until the mixture is browned, stirring occasionally.

Cook the Corn

Cook corn with 1 Tablespoon butter over medium-high heat until lightly browned.
Once browned, sprinkle with sea salt then set aside to use on the taco bowls.

Make the Refried Beans

Heat refried beans with water and taco seasoning until warmed through, stirring occasionally.

Assemble the Taco Bowls

Layer the ingredients in 4 to 6 bowls, starting with rice on the bottom. Then add refried beans, taco meat and toasted corn. Then, add your desired toppings such as cheese (which I recommend putting on top of the warm ingredients so it will melt slightly), sour cream, guacamole, salsa, fresh cilantro, etc.
Serve warm!

Video

Notes

Ingredient Substitution Notes

Ground Beef Taco Meat. If you prefer, you can use ground chicken or turkey. Or crockpot chicken tacos or sweet potato tacos for a vegetarian version.
Refried beans. I use an organic, canned variety, but these refried black beans are also delicious.
Toasted corn. You can opt to just heat the corn and not toast it in butter, if you prefer.
Rice. choose your favorite – white rice, cilantro lime rice, Mexican rice, brown rice, etc.
Taco Seasoning. I suggest using homemade taco seasoning.

Topping Suggestions

Make sure topping ingredients are lukewarm/room temperature. If they’re all very cold, they might make the bowls too cold.

Guacamole
Salsa (tomato salsa, black bean & corn salsa, etc).
Sour Cream
Iceberg Lettuce
Fresh Cilantro

Nutrition

Try these recipes

Cilantro Lime Rice

Ground Beef Tacos

Easy Guacamole Recipe (5 Minutes)

Crock Pot Chicken Tacos (Mexican Chicken)

Easy Mexican Rice

Black Bean Sweet Potato Tacos

Chocolate Chip Oat Flour Cookies

Laura — Fri, 04 Apr 2025 08:54:00 +0000

These oat flour chocolate chip cookies have gooey centers with chewy edges and tons of flavor. Oat Flour cookies are naturally gluten-free!

These oat flour chocolate chip cookies are just as delicious as classic chocolate chip cookies!

They have the rich, nutty flavor of oatmeal cookies but with a smooth & gooey “regular” cookie texture. Infused with vanilla and studded with chocolate chips, they truly are irresistible.

Oat flour is also an affordable and easy gluten-free flour substitute, making these a great dessert for those who cannot enjoy gluten (like these gluten-free chocolate chip cookies).

Oat Flour Cookies: Ingredients & Substitutions

Salted Butter. Unsalted butter, vegan butter sticks (like Earth’s Balance) and coconut oil are good substitutes. Also check out my dairy free chocolate chip cookies recipe.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
Oat flour. If you want a gluten-free version, be sure to use oat flour (or oatmeal made into flour) that is certified gluten-free.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.

How to Make Oat Flour

Making oat flour at home is so easy. I almost never buy pre-made oat flour to make these cookies, since we always have oatmeal on hand. Plus, there is a 1:1 ratio of oatmeal to oat flour (meaning 1 cup of oats yields 1 cup of oat flour) – which makes it even easier!

All you do is add the desired amount of oatmeal (for this recipe, it would be 2 cups) to a blending container (preferably a Vitamix), and then blend for 15-20 seconds or until the mixture resembles flour. So easy!

How to Make Oat Flour Cookies

Let’s walk through this oat flour chocolate chip cookies recipe together – and be sure ot watch the video.

Combine oat flour, baking soda, baking powder, and sea salt in a medium bowl, then set it aside.

Next, beat the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute. I suggest using a standing mixer or hand-held mixer.

Then, beat add the egg and vanilla and beat until combined.

Next, add the dry ingredients, beat on low speed until combined.

Then, beat in the chocolate chips on low speed until evenly distributed throughout the dough.

Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.

Then, bake the oat flour chocolate chip cookies in the preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.

Once baked, remove the pan from oven and let the cookies cool on the baking sheet for 5-10 minutes.

After 5 or 10 minutes, transfer the oat flour chocolate chip cookies cookies to a wire rack to cool completely.

Serve

Serve oat flour chocolate chip cookies slightly warm or room temperature.

They are a great addition to any holiday cookie or dessert tray, so don’t forget to check out our dessert recipes or Christmas cookie recipes.

Store

Once cooled, store chocolate chip oat flour cookies cookies in an airtight container at room temperature for 3-5 days.

Freeze

I suggest freezing the dough by rolling it into balls and freezing in an airtight container. Thaw to room temperature before baking.

You can also freeze baked cookies in an airtight contianer for up to 1 month.

Oat Flour Chocolate Chip Cookies Recipe FAQS

Does oat flour work well for baking?

Yes, I often use oat flour for baking like in these healthy chocolate zucchini muffins and Greek yogurt pancakes.

Can you use oat flour instead of all-purpose flour for cookies?

You can, however it is not a 1:1 substitution. You need slightly more oat flour than all-purpose flour in a recipe.

Can I double this recipe?

Yes, this recipe is easily doubled.

Oat Flour Chocolate Chip Cookies

These oat flour chocolate chip cookies have gooey centers with chewy edges and tons of flavor. Oat Flour cookies are naturally gluten-free!

Course cookies, Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 10

Cooling 10

Total Time 25

Servings cookies

Calories 223kcal

Author Laura

Cost $5

Equipment

Ingredients

½ cup butter (softened)
½ cup white sugar
½ cup brown sugar
1 teaspoon pure vanilla extract
1 egg
2 cups oat flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
1 cup chocolate chips

US Customary – Metric

Instructions

Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
In a medium bowl, combine oat flour, baking soda, baking powder, and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Add egg and vanilla and beat until combined.
Then, add the dry ingredient mixture and beat until combined.
Beat in the chocolate chips on low speed until evenly distributed throughout the dough.
Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and let cool on the baking sheet for 5-10 minutes.
Transfer cookies to a wire rack to cool.

Video

Notes

Ingredient Substitution Notes

Salted Butter. Unsalted butter, vegan butter sticks (like Earth’s Balance) and coconut oil are good substitutes.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
Oat flour. If you want a gluten-free version, be sure to use oat flour (or oatmeal made into flour) that is certified gluten-free.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.

Store

Once cooled, store chocolate chip oat flour cookies cookies in an airtight container at room temperature for 3-5 days.

Freeze

I suggest freezing the dough by rolling it into balls and freezing in an airtight container. Thaw to room temperature before baking.

You can also freeze baked cookies in an airtight contianer for up to 1 month.

Nutrition

try these recipes

Best Oatmeal Cookies Recipe

Gluten Free Chocolate Chip Cookies

Flourless Peanut Butter Cookies (Gluten-Free)

Best No Bake Cookies

The Best Chocolate Chip Cookie Recipe Ever

Gluten Free Peanut Butter Blossoms

Whipped Feta Cheese Dip

Laura — Sun, 30 Mar 2025 08:43:00 +0000

This whipped feta cheese dip is rich, flavorful and irresistibly creamy! It’s a quick and easy appetizer made with a handful of simple ingredients in 5 minutes!

This whipped feta cheese dip is an easy appetizer to make with your favorite Mediterranean recipes.

In this recipe, feta cheese, greek yogurt, olive oil, lemon juice, and spices are combined for a bold and flavorful dish that can be served as an appetizer or sauce!

We love serving this recipe with pita bread or pita chips, naan bread and some of our other favorite dips likes homemade hummus and tzatziki!

Feta Cheese Dip: Ingredients & Substitutions

Feta cheese. I recommend using a block of feta and crumbling it yourself.
Greek yogurt. sour cream works in place of greek yogurt.
Olive oil. avocado oil is a good substitute.
Lemon juice. freshly squeezed or bottled both work great!
Honey. I don’t recommend substitutes for honey.
Minced garlic. If desired, substitute ½ teaspoon garlic powder for the minced garlic.

How to Make Whipped Feta

Let’s walk through how to make whipped feta, and don’t forget to watch the video.

Begin by crumbling an 8 bounce block of feta cheese into a food processor fitted with an “S” blade.

Then, add the Greek yogurt, olive oil, lemon juice and minced garlic and process until smooth.

Next, add coriander, cumin, pepper and honey and process until combined.

At this point you can taste and adjust the salt, honey and other spices to your liking if you wish!

Then, transfer the whipped feta from the food processor to a serving bowl.

Garnish with fresh dill and a drizzle of olive oil and serve.

Prepare in Advance

Alternatively, if you are preparing this to serve at a later time, you can store it in an airtight container in the refrigerator for up to 24 hours before serving.

Serve

Serve this whipped feta cheese dip as a starter with crackers, pita chips, pita bread, fresh veggies, or homemade naan!

Or you can serve it as a sauce over greek meatballs, falafel or greek chicken!

Store/Freeze

Store leftover feta cheese dip in an airtight container in the refrigerator for up to 5 days. Or in the freezer for up to 1 month.

Thaw slowly overnight in the refrigerator before serving.

Whipped Feta Cheese Dip Recipe FAQS

Can I double this recipe?

Yes, this recipe is easily doubled. Just make sure your food processor is large enough to hold the additional ingredients.

Can I use a blender?

A food processor is a better choice, but you can use a blender if necessary!

Whipped Feta Cheese Dip Recipe

This whipped feta cheese dip is rich, flavorful and irresistibly creamy! It's a quick and easy appetizer made with a handful of simple ingredients in 5 minutes!

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings Servings

Calories 67kcal

Author Laura

Cost $5

Equipment

Ingredients

8 ounces feta cheese
½ cup Greek yogurt
3 Tablespoons olive oil
1 Tablespoons lemon juice
½ Tablespoon minced garlic
1 teaspoon honey
⅛ teaspoon ground Coriander
⅛ teaspoon ground cumin
⅛ teaspoon pepper (freshly ground)

Garnish (Optional)

1 Tablespoon olive oil
1 Tablespoon fresh dill
salt and pepper

US Customary – Metric

Instructions

Crumble an 8 oz block of feta cheese, making large pieces, into a food processor fitted with an “S” blade.
Add Greek yogurt, olive oil, lemon juice and minced garlic and process until smooth.
Then, add coriander, cumin, pepper and honey and process until combined.
Transfer the whipped feta from the food processor to a serving bowl.
Garnish with fresh dill and a drizzle of olive oil and serve with fresh veggies, pita bread, naan, crackers, etc.
Store in an airtight container in the refrigerator.

Video

Notes

Ingredient Substitution Notes

Feta cheese. I recommend using a block of feta and crumbling it yourself.
Greek yogurt. sour cream works in place of greek yogurt.
Olive oil. avocado oil is a good substitute.
Lemon juice. freshly squeezed or bottled both work great!
Honey. I don’t recommend substitutes for honey.
Minced garlic. If desired, substitute ½ teaspoon garlic powder for the minced garlic.

Prepare In Advance

Prep the recipe, transfer it to an airtight container and store it in the refrigerator for up to 24 hours before serving. When you’re ready to serve, transfer it to a serving bowl and garnish.

Store/Freeze

Store leftover feta cheese dip in an airtight container in the refrigerator for up to 5 days. Or in the freezer for up to 1 month.

Thaw slowly overnight in the refrigerator before serving.

Nutrition

Try these recipes

Homemade Hummus

Homemade Pita Bread Recipe

Best Tzatziki Sauce Recipe

Homemade Naan Bread Recipe

White Bean Hummus

Layered Greek Dip

Coconut Frosting

Laura — Sun, 23 Mar 2025 09:36:00 +0000

This homemade coconut frosting recipe is easy to make in 5 minutes with 5 ingredients. Coconut buttercream is delicious served on coconut cake, cupcakes, etc.

This coconut frosting recipe is lick-the-bowl delicious.

It’s easy to make with 5 ingredients in a few minutes and is absolutely irresistible served on your favorite cakes (like coconut cake, of course) and cupcakes.

Coconut buttercream frosting is buttery and sweet with a rich vanilla flavor and coconut in every bite! A truly delicious homemade frosting perfect for any occasion.

Coconut Frosting: Ingredients & Substitutions

Let’s discuss some possible substitutions in this recipe.

Salted butter. unsalted butter works well too.
Powdered sugar. there really isn’t any substitutes here.
Coconut milk. full fat and lite coconut milk both work well.
Shredded coconut. use unsweetened coconut for best results.
Vanilla extract.you can add ¼ teaspoon coconut extract in addition to the vanilla extract for a stronger coconut taste.

How to Make Coconut Frosting

Let’s discuss how to make coconut buttercream frosting together, and don’t forget to watch the video.

This recipe can be made either in the bowl of a standing mixer, or in a large bowl with a handheld mixer.

The first step is to use a mixer to beat the butter until smooth. I always suggest beating the butter alone first when you are making frosting. It ensures there are no lumps in the final product.

Then add vanilla, salt and 2 cups powdered sugar and beat until smooth. Adding a little less than half of the powdered sugar at first will keep the ingredients from spilling out of the bowl when mixed.

Next, add coconut milk and the rest of the powdered sugar (3 cups) and beat until combined.

Lastly, beat in the coconut until evenly distributed throughout the frosting.

Serve

Use this delicious coconut frosting to frost your favorite cakes, cupcakes, brownies and bars. Some suggestions include:

My top recommendation is to spread it on this coconut cake.
It’s amazing on hummingbird cake, yellow cake and vanilla cupcakes and vanilla bundt cake.
The best homemade brownies.
Coconut cookies or chocolate chip cookie cake.

Store/Freeze

Store coconut frosting in an airtight container or piping bag in the refrigerator for up 1 one week, or in the freezer for up to 2 months.

Thaw slowly in the refrigerator then let soften at room temperature enough to spread.

Coconut Frosting Recipe FAQS

Can I halve or double this recipe?

Yes, this recipe is easy to scale up or down depending on your needs.

Do I need coconut extract?

In my opinion, this recipe does not need coconut extract. The shredded coconut in the frosting imparts a rich coconut flavor. However, you can add some with the vanilla extract if you prefer.

Can I make it vegan?

This recipe is easily made vegan by using a vegan butter substitute.

Coconut Frosting Recipe

This homemade coconut frosting recipe is easy to make in 5 minutes with 5 ingredients. It's delicious served on coconut cake, cupcakes, etc.

Course cake, Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 3

Total Time 5

Servings servings

Calories 285kcal

Author Laura

Cost $3

Equipment

Ingredients

US Customary – Metric

Instructions

In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat butter until smooth.
Then add vanilla, sea salt and 2 cups powdered sugar and beat until smooth.
Next, add coconut milk and the rest of the powdered sugar (3 cups) and beat until combined.
Beat in coconut.
Spread onto your favorite cakes (coconut cake)

Video

Notes

Ingredient Substitution Notes

Salted butter. unsalted butter works well too.
Powdered sugar. there really isn’t any substitutes here.
Coconut milk. full fat and lite coconut milk both work well.
Shredded coconut. use unsweetened coconut for best results.
Vanilla extract.you can add ¼ teaspoon coconut extract in addition to the vanilla extract for a stronger coconut taste.

Serving Suggestions

Use this coconut frosting to frost your favorite cakes, cupcakes, brownies and bars. Some suggestions include:

My top recommendation is to spread it on this coconut cake.
It’s amazing on hummingbird cake, yellow cake and vanilla cupcakes and vanilla bundt cake.
The best homemade brownies.
Coconut cookies or chocolate chip cookie cake.

Store/Freeze

Store coconut frosting in an airtight container or piping bag in the refrigerator for up 1 one week, or in the freezer for up to 2 months.

Thaw slowly in the refrigerator then let soften at room temperature enough to spread.

Nutrition

Try these recipes

The Best Homemade Vanilla Frosting

Chocolate Buttercream Frosting

Peanut Butter Frosting

Cream Cheese Frosting

Vanilla Buttercream Frosting

Lemon Buttercream Frosting

Gluten Free Meatballs

Laura — Sun, 02 Mar 2025 10:28:00 +0000

These gluten-free meatballs are moist, flavorful, and easy to make in 30 minutes! They’re a versatile meal that can be served in so many ways.

I love making gluten-free versions of classics, like this gluten-free meatballs recipe. They are a delicious meal to serve to friends and family with food sensitivities.

These gluten free meatballs are flavorful and moist. Egg, parmesan cheese and a touch of almond flour are used as the binder in this recipe, which results in meatballs that are so delicious you’ll want to make them on repeat.

Serve them with homemade marinara sauce over your favorite gluten-free pasta for an easy, family-friendly dinner.

Gluten-Free Meatballs: Ingredients & Substitutions

Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey and chicken with great results.
Whole milk. 2% milk, half and half or cream can be used in place of whole milk. I have also used pasta sauce (like tomato basil marinara sauce or homemade marinara sauce) in place of milk.
Worcestershire Sauce. Be sure to use a gluten-free sauce. Read the ingredients or buy one that is certified gluten free. You can substitute gluten-free BBQ sauce if needed.
Almond flour. oat flour (gluten-free) or all-purpose gluten-free flour are good substitutes.
Parmesan cheese. I don’t suggest omitting or changing this ingredient – it adds to the flavor and texture and is critical for the dish.
Fresh herbs. Adding fresh parsley or fresh basil to the meatballs is delicious but optional.

How to Make Gluten Free Meatballs

Let’s walk through this recipe together, and don’t forget to watch the video.

Begin by preheating the oven to 425 degrees F and lightly greasing a baking sheet.

Then, combine the ground beef, egg, milk and Worcestershire sauce in a large bowl.

Next, add the parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt and pepper and stir until combined.

Then, use a 1 Tablespoon measuring spoon to portion out the meatball mixture and roll it into balls.

Place the gluten-free meatballs evenly spaced on the prepared baking sheet

Bake at 425 degrees F for 13-15 minutes, or until the internal temperature is 165 degrees F.

Note on Baking time

Baking time depends on the size of your meatballs. If you make them larger than 1 Tablespoon, the baking time will increase.

Cook on the Stovetop

If you prefer to cook the gluten-free meatballs on the stovetop, being by heating 1 to 2 Tablespoons olive oil in a nonstick fry pan over medium heat.

Then, add half of the meatballs and cover.

Cook, covered, on one side for 4-5 minutes or until they are golden-brown.

Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

Serve

I recommend serving this gluten free meatballs recipe with your favorite sauce like homemade basil pesto, homemade marinara sauce recipe, or avocado pasta sauce. Here are some additional serving suggestions:

Or you can enjoy them as asian meatballs or BBQ meatballs.

Serve on top of your favorite gluten-free pasta (mine is Banza).
With a burrata salad.
As an appetizer.
On top of a bed of zucchini noodles (aka: zoodles).
Make them into a meatball sub (with gluten free bread).
With a side of roasted broccoli, roasted Brussels sprouts or parmesan roasted green beans!

Store

Store leftover gluten-free meatballs in an airtight container in the refrigerator for up to 5 days.

Freeze

I love having gluten-free meatballs on had in the the freezer for a quick dinner. Here’s how to freeze them:

Place baked meatballs in an even layer on a baking sheet.
Flash-freeze in the freezer until hardened.
Transfer to an airtight container and freeze for up to two months.
Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.

Gluten Free Meatballs Recipe FAQS

Can I double this recipe?

I often double or triple this recipe in order to have extras in the freezer!

How do you keep gluten-free meatballs from falling apart?

Cooking the meatballs using one of these two methods before adding them to your sauce of choice is the best way to ensure they do not fall apart. This way they are nice and browned and hold up very well when you add sauce to serve them.

Gluten Free Meatballs

These gluten-free meatballs are moist, flavorful, and easy to make in 30 minutes! They're a versatile meal that can be served in so many ways.

Course Appetizer, Main Course

Cuisine American, Italian

Diet Gluten Free

Prep Time 6

Cook Time 15

Total Time 20

Servings Servings

Calories 103kcal

Author Laura

Cost $5

Equipment

Ingredients

1 pound ground beef
1 egg
2 Tablespoons whole milk
1 Tablespoons Worcestershire sauce (gluten-free)
¼ cup parmesan cheese
2 Tablespoons almond flour
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon paprika
¼ teaspoon pepper

US Customary – Metric

Instructions

Preheat oven to 425 degrees F. Lightly grease a baking sheet.
Combine the ground beef, egg, milk and Worcestershire sauce in a large bowl.
Then, add the parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt and pepper and stir until combined.
Use a 1 Tablespoon measuring spoon to portion out the meatball mixture. Roll it into balls and place them evenly spaced on the prepared baking sheet
Bake at 425 degrees F for 13-15 minutes, or until the internal temperature is 165 degrees F. *note: baking time depends on the size of your meatballs. If you make them larger than 1 TBS, the baking time will increase.
Serve with your favorite sauces, noodles, etc.

Video

Notes

Ingredient Substitution Notes

Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey and chicken with great results.
Whole milk. 2% milk, half and half or cream can be used in place of whole milk. I have also used pasta sauce (like tomato basil marinara sauce or homemade marinara sauce) in place of milk.
Worcestershire Sauce. Be sure to use a gluten-free sauce. Read the ingredients or buy one that is certified gluten free. You can substitute gluten-free BBQ sauce if needed.
Almond flour. oat flour (gluten-free) or all-purpose gluten-free flour are good substitutes.
Parmesan cheese. I don’t suggest omitting or changing this ingredient – it adds to the flavor and texture and is critical for the dish.
Fresh herbs. Adding fresh parsley or fresh basil to the meatballs is delicious but optional.

To Cook on the Stovetop

Heat 1 to 2 Tablespoons olive oil in a nonstick fry pan over medium heat.
Then, add half of the meatballs and cover.
Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

Store

Store leftover gluten-free meatballs in an airtight container in the refrigerator for up to 5 days.

Freeze

Place baked meatballs in an even layer on a baking sheet.
Flash-freeze in the freezer until hardened.
Transfer to an airtight container and freeze for up to two months.
Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.

Nutrition

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BBQ Meatballs

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Homemade Marinara Sauce

Homemade Basil Pesto Sauce

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Vanilla Icing (Vanilla Glaze)

Laura — Fri, 21 Feb 2025 10:23:00 +0000

This homemade vanilla icing recipe is easy to make in under 5 minutes with only 3 ingredients. This vanilla glaze hardens well with a beautiful shine, and tastes delicious on top of donuts, cookies, cakes, etc.

So many recipes call for vanilla icing – and this homemade version is the best.

It’s easy to make in 3 minutes with simple ingredients you likely always have on hand. It has a rich vanilla flavor and hardens well.

Dip or drizzle it on top of your favorite baked goods like donuts, vanilla bundt cake, cinnamon rolls, iced oatmeal cookies, etc. as a final touch that takes any recipe from good to “wow!”

Vanilla Icing: Ingredients & Substitutions

Powdered sugar. There is really no substitute here. You can make your own refined sugar free version, or just make your own by blending together 1 cup of granulated sugar with 1 Tablespoon cornstarch.
Whole milk. heavy cream or half and half are great substitutes. For a dairy-free vanilla glaze, use coconut milk.
Pure vanilla extract. use a high quality variety for the best results. To add additional flavor extracts, reduce the amount of vanilla by ¼ teaspoon, and add ¼ teaspoon of your desired extract such as lemon, mint, almond, etc.

How to Make Vanilla Icing

I always include step-by-step photos and a video to ensure your success in making even the simplest of recipes like this vanilla glaze.

Begin by measuring the powdered sugar into a medium bowl. Then add the milk and powdered sugar. Be sure to start with 3 Tablespoons of whole milk, you can always increase to make a thinner glaze as you go.

Whisk until the vanilla icing is smooth and there are no lumps of powdered sugar, this takes a bit but trust the process. Break up any clumps of powdered sugar with the whisk.

If you’d like a thicker glaze, 3 Tablespoons should be perfect. If you want it thinner, add an extra half tablespoon of glaze.

Dip or drizzle or spread the icing over your favorite dessert recipes, here are some suggestions:

Cookies. This glaze is delicious on top of iced oatmeal cookies, lemon cookies, and sugar cookies.
Cake. We love this on top of Vanilla bundt cake and chocolate bundt cake.
Also try it on raspberry bars, cherry bars, chocolate chip scones (or regular scones), cinnamon rolls, etc.

Once the glaze is put on top of your desired baked goods, let it sit at room temperature until hardened (about 60 minutes). Or, you can put the dessert in the refrigerator to expedite the hardening process.

Serve

Wait to serve donuts, cookies etc. until the glaze has fully hardened.

Store/Freeze

I suggest storing baked goods topped with vanilla icing in the refrigerator.

To store or freeze the glaze itself, put it in an airtight piping bag or ziplock bag in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Vanilla Icing Recipe FAQS

Can I double this recipe?

This recipe can easily be halved or doubled depending on the amount you need to make.

Can I use different flavor extracts?

Yes, to add a different flavor, reduce the 1 ½ teaspoons vanilla extract to 1 ¼ teaspoons vanilla and ¼ teaspoon of your desired extract such as almond, lemon, mint, etc.

What if my glaze is too thin?

If your glaze gets too thin, add more powdered sugar 1 teaspoon at a time until you reach your desired consistency.

Vanilla Icing (Vanilla Glaze)

This homemade vanilla icing recipe is easy to make in under 5 minutes with only 3 ingredients. It hardens well with a beautiful shine, and tastes delicious on top of donuts, cookies, cakes, etc.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 3

Servings Servings

Calories 61kcal

Author Laura

Cost $2

Equipment

Ingredients

2 cups powdered sugar
3 to 3 ½ tablespoons whole milk*
1 ½ teaspoons vanilla extract

US Customary – Metric

Instructions

Put powdered sugar, milk and vanilla in a medium bowl.
Whisk until smooth.
Immediately drizzle over your desired baked goods (cake, cookies, donuts etc).
Or, dip the baked goods into glaze in a shallow bowl, or spread it on top of your favorite desserts.
Let sit at room temperature until hardened (about 60 minutes). Or, let harden in the refrigerator.
Serve at room temperature or slightly chilled.

Video

Notes

*Start with 3 Tablespoons increase if you want a thinner glaze.

Ingredient Notes/Substitutions

Powdered sugar. You can make your own refined sugar free version, or just make your own by blending together 1 cup of granulated sugar with 1 Tablespoon cornstarch.
Whole milk. heavy cream or half and half are great substitutes. For a dairy-free vanilla glaze, use coconut milk.
Pure vanilla extract. use a high quality variety for the best results. To add additional flavor extracts, reduce the amount of vanilla by ¼ teaspoon, and add ¼ teaspoon of your desired extract such as lemon, mint, almond, etc.

Serving Suggestions:

Dip or drizzle or spread the icing over your favorite dessert recipes,

Cookies. This glaze is delicious on top of iced oatmeal cookies, lemon cookies, and sugar cookies.
Cake. We love this on top of Vanilla bundt cake and chocolate bundt cake.
Also try it on raspberry bars, cherry bars, chocolate chip scones (or regular scones), cinnamon rolls, etc.

Store/Freeze

I suggest storing baked goods topped with vanilla icing in the refrigerator.

To store or freeze the glaze itself, put it in an airtight piping bag or ziplock bag in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Nutrition

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Lemon Glaze (Lemon Icing)

Cherry Bars

Lemon Poppy Seed Cake

Chocolate Ganache

Raspberry Crumb Bars

Iced Oatmeal Cookies

Slow Cooker Chicken Chili

Laura — Wed, 12 Feb 2025 10:56:00 +0000

This slow cooker chicken chili is an easy dinner loaded with protein, fiber and vegetables. It’s freezer-friendly and gluten-free.

This slow cooker chicken chili is one of my favorite dinner recipes! It’s my mom’s recipe and it has won many first place awards at chili cook-offs!

This chicken chili recipe is flavorful and filling, made with vegetables, beans, chicken breasts and homemade chili seasoning. It’s a delicious meal loved by adults and kids alike.

I make this chicken chili recipe every time I bring a meal to a friend. I usually cook it the day before so I can drop it off in the early afternoon. It freezes really well, so if they don’t want to eat it right away they can freeze it for another day.

Chicken Chili: Ingredients & Substitutions

Here are some possible substitutions to use in this recipe.

Salsa. Use your favorite salsa with your preferred heat (mild, medium, or spicy).
Green Pepper. I have tossed just about every vegetable into this recipe – carrots, zucchini, bell peppers, etc. Choose your favorites.
Beans. Use your favorite beans. We usually choose black beans, kidney beans, great northern, or garbanzo beans.
Brown Sugar. White sugar and honey are good substitutes. Or you can omit the sugar if you prefer, but it does bring out the flavor of the tomatoes nicely.
Chili seasoning. I use a mild seasoning, but choose your favorite or make your own with this homemade chili seasoning recipe.

How to Make Chicken Chili

Begin by cooking the chicken in the container of your slow cooker until it’s tender and is easily shredded with a fork.

Cooking the chicken in salsa with onion and garlic tenderizes it and infuses it with flavor.

Once the chicken breasts are tender and fully cooked, shred them in the slow cooker with two forks into bite-sized pieces.

Using precooked chicken

If you’d like to speed up this recipe, you can use pre-cooked chicken (such as the meat from a rotisserie chicken). Then put all the ingredients in the slow cooker and cook on high for 2 hours or low for 4 hours.

After shredding the chicken, add the rest of the ingredients to the slow cooker and cook on low or high (depending on your preference) until the peppers are soft.

This is a great recipe because you can cook it and keep it warm in the slow cooker for guests.

I often make this when we have guests visiting because it’s easy to adjust the serving time if flights are delayed or they’re running late!

Serve

Serve this crock pot chicken chili with your favorite toppings and sides. Here are some suggestions:

Cornbread (or cornbread croutons, cornbread muffins)
Pretzel bread or No Knead Bread.
Green onions
Sour cream
Shredded cheddar cheese
Crushed tortilla chips or homemade tortilla strips.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to two months.

Reheat or thaw the crockpot chicken chili in the microwave or on the stovetop (preferred).

Chicken Chili Recipe FAQS

Can I double this recipe?

Absolutely, double the ingredients and cook in one large, or two regular-size crock pots.

What spices are in chicken chili?

This recipe uses chili seasoning, which contains paprika, chili powder, cumin, coriander, garlic powder, onion powder, salt and pepper.

What are some common mistakes when making chicken chili?

Here are a few common mistakes when making this recipe:
– Not cooking the chicken properly. Make sure to cook it until it falls apart when shredded with a fork.
– Using frozen chicken. If you put frozen chicken in the crock pot, it will change temperature too fast and will likely be rubbery. If you want to use frozen chicken, thaw it first.
– Using store-bought seasoning. Use homemade chili seasoning instead, it’s the best.

How do you thicken chili?

If you’d like to thicken this chicken chili, mix 1 Tablespoon cornstarch with 1 Tablespoon of water. Then, add the mixture to the chili and cook with the lid slightly ajar, stirring occasionally until think.

Slow Cooker Chicken Chili

This slow cooker chicken chili is an easy dinner loaded with protein, fiber and vegetables. It's freezer-friendly and gluten-free.

Course dinner, Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 15

Cook Time 6

Total Time 6 15

Servings Servings

Calories 188kcal

Author Laura

Cost $8

Equipment

Ingredients

1 ½ pounds chicken breasts (boneless, skinless)
16 ounces salsa
½ onion (diced)
1 Tablespoon minced garlic
1 large green pepper (diced)
28 ounces diced tomatoes
4 ounces diced green chiles
½ cup corn
14 ounces kidney beans (drained and rinsed)
2 Tablespoons light brown sugar
1 ounce chili seasoning (4 Tablespoons, 1 packet)
Salt & Pepper to taste

US Customary – Metric

Instructions

Add chicken breasts, salsa, onion and minced garlic to the container of a slow cooker. Cook on low for 5-6 hours or high for 3-4 hours, until the chicken is easy to shred with a fork.
Shred the chicken in the crock pot with two forks.
Next, add the green pepper, diced tomatoes, green chiles, corn, beans, brown sugar and chili seasoning and stir to combine.
Cook for an additional 2-3 hours on low or 1-2 hours on high, or until the green peppers are soft.
Serve warm with your favorite chili toppings like sour cream, cheese, chopped onion, crushed tortilla chips, etc.

Video

Notes

Ingredient Substitution List

Here’s a list of ingredients and their possible substitutions:

Salsa. Hot or mild.
Onions. red, yellow or white.
Bell Pepper. carrots, zucchini, etc.
Kidney Beans. black beans, great northern beans, garbanzo beans, etc.

Store

Store chicken chili in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Topping Suggestions:

Sour cream
Shredded Cheese
Chips (tortilla chips or homemade tortilla strips)
Green or Red Onions
Cornbread Croutons

Nutrition

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Best Cornbread Recipe

Best Easy Chili Recipe

Slow Cooker White Bean Chicken Chili

Vegetarian Chili

Crock Pot Chili

Slow Cooker Italian Chicken

Laura — Sun, 26 Jan 2025 10:16:00 +0000

In this slow cooker Italian chicken recipe, chicken breasts are cooked in the crock pot with diced tomatoes, sun dried tomatoes, balsamic vinegar, herbs and spices for a flavorful, healthy dinner perfect for busy nights!

This slow cooker Italian chicken recipe is a healthy dinner that’s easy to make. It’s made from scratch (no bottled dressings) and is so delicious you’ll make it on repeat.

In this recipe, chicken breasts are cooked in a flavorful sauce that contains diced tomatoes, sun dried tomatoes, balsamic vinegar, herbs and spices. It takes 5 minutes to prepare, then cooks in the crock pot while you go about your day!

Serve this crock pot Italian chicken on top of pasta or rice with a delicious green salad (like this burrata salad) or roasted veggies.

Slow Cooker Italian Chicken: Ingredients & Substitutions

Chicken breasts. you can substitute legs or thighs if you’d like.
Diced tomatoes. I suggest plain tomatoes, but an Italian-flavored variety or fire-roasted are both great choices.
Onion. white, yellow and red onions all work well.
Balsamic vinegar. Make sure to use a high quality balsamic vinegar in this recipe. It should be thick (not watery), naturally sweet and pour like molasses.
Italian seasoning. You can substitute fresh herbs for the dried italian seasoning, if you prefer. I suggest fresh basil, fresh oregano, and fresh parsley.

How to Make Slow Cooker Italian Chicken

Let’s walk through how to make Italian chicken in the slow cooker, step-by-step, and don’t forget to watch the video.

Begin by combining all ingredients except for chicken in the container of a slow cooker.

Then, add chicken breasts and turn to coat.

Cook the Italian chicken on low for 6 hours (recommended) or on high for 3 hours. Or until the chicken is tender.

Serve

You can serve this slow cooker Italian chicken in one of two ways:

Serve as whole chicken breasts. Simply remove the breasts from the slow cooker and serve it with some of the sauce from the container.
Shred the chicken in the last hour of cooking, then let it continue cooking in the sauce until cook time is over and you’re ready to serve.

I suggest serving it over your favorite pasta noodles or rice. We serve it with vegetables or a salad on the side.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Reheat in the microwave or on the stovetop in a covered pan.

Slow Cooker Italian Chicken Recipe FAQS

Can I double this recipe?

Yes, you can double the recipe and cook it in a large slow cooker, or two medium size slow cookers.

Should you put raw chicken in a slow cooker?

Yes, you can cook raw chicken in the slow cooker. Make sure it reaches at least 165 degrees F before serving.

Is it better to cook chicken on high or low in crockpot?

I always try to cook chicken breasts on low heat, but sometimes life happens and you need to cook it faster. If that’s you, you can cook this recipe on high with great results. The sauce keeps the chicken moist as it cooks.

Slow Cooker Italian Chicken

In this slow cooker Italian chicken recipe, chicken breasts are cooked with diced tomatoes, sun dried tomatoes, balsamic vinegar, herbs and spices for a flavorful, healthy dinner perfect for busy nights!

Course dinner, Main Course

Cuisine American, Italian

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 5

Cook Time 6

Total Time 6 5

Servings Servings

Calories 223kcal

Author Laura

Cost $8

Equipment

Ingredients

2 pounds chicken breasts* (boneless, skinless)
30 oz diced tomatoes
½ cup onion (finely chopped)
1 Tablespoon minced garlic
2 Tablespoons balsamic vinegar
2 Tablespoons sun dried tomatoes (packed in oil)
1 Tablespoon Italian seasoning
½ tsp sea salt
¼ tsp black pepper
Serve with parmesan cheese and chopped fresh basil (Optional)

US Customary – Metric

Instructions

Combine all ingredients except for chicken in the container of a slow cooker and stir to combine.
Add chicken breasts and turn to coat.
Cook on low for 6 hours or high for 3 hours.
You can serve it two ways:
Whole chicken breasts. Simply remove the breasts from the slow cooker and serve with extra sauce from the slow cooker.
Shred the chicken in the last hour of cooking, then let it continue cooking in the sauce until cook time is over and you’re ready to serve.
Top with parmesan cheese and serve over noodles.

Video

Notes

Note on Chicken: 2 pounds of chicken breasts is usually 4 to 6 breasts depending on size. If your breasts are larger, slice them thin, into smaller servings.

Ingredient Substitution Notes

Chicken breasts. you can substitute legs or thighs if you’d like.
Diced tomatoes. I suggest plain tomatoes, but an Italian-flavored variety or fire-roasted are both great choices.
Onion. white, yellow and red onions all work well.
Balsamic vinegar. Make sure to use a high quality balsamic vinegar in this recipe. It should be thick (not watery), naturally sweet and pour like molasses.
Italian seasoning. You can substitute fresh herbs for the dried Italian seasoning, if you prefer. I suggest fresh basil, fresh oregano, and fresh parsley.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the microwave or on the stovetop in a covered pan.

Nutrition

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Bruschetta Chicken

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Baked Pesto Chicken

Buttermilk Chicken Recipe

Laura — Fri, 24 Jan 2025 10:35:00 +0000

This buttermilk chicken marinade is easy to make with 6 ingredients & results in tender, moist buttermilk chicken infused with flavor!

When it comes to cooking chicken, I always opt for marinading. This buttermilk chicken marinade is a delicious, all-purpose marinade that’s easy to make in less than 5 minutes.

Buttermilk is the perfect base for a marinade, because it’s acidity tenderizes the chicken while infusing it with flavor. You can marinate the chicken for a little as 30 minutes at room temperature, or up to 24 hours in the refrigerator.

After it has been marinated, you can grill or bake the chicken depending on your preference!

Buttermilk Chicken Recipe: Ingredients & Substitutions

Buttermilk. You can make your own buttermilk by mixing 1 cup milk with 1 ( OR TWO) Tablespoons white vinegar, however I suggest using regular buttermilk for the best results.
Olive oil. canola or avocado oil are good substitutes.
Garlic powder. 1 Tablespoon minced garlic can be used in place of 1 tsp garlic powder.
Onion powder. ¼ cup finely minced onion is a good substitute for ½ tsp onion powder.

How to Make Buttermilk Chicken

We’ll walk through this recipe together, and don’t forget to watch the video.

Begin by trimming and thinly slicing two pounds of chicken breasts, then cut them into your desired portion size. I find that 2 pounds usually equals 4 to 6 thinly sliced breasts.

Then, put the chicken breasts in a shallow glass dish with a lid or in a Ziploc bag inside a bowl (in case the bag leaks).

Next, make the marinade by whisking the marinade ingredients together in a small or medium bowl.

Then pour the mixture over the chicken and stir to coat.

Marinate the buttermilk chicken in the refrigerator for up to 24 hours, or at room temperature for at least 30 minutes and up to 1 hour.

When you’re ready to cook, heat a grill to medium heat, remove the chicken from the marinade and shake off excess buttermilk chicken marinade.

Then, lightly season each side of the breasts with salt and pepper.

Grill on the first side for 3-5 minutes, flip and grill until the internal temperature reaches 165 degrees F. (grill time depends greatly on thickness of breasts and temperature of grill).

Remove, let sit for 5 minutes, slice and serve.

Serve

Serve the chicken warm with your favorite side dishes. This buttermilk chicken is perfect on top of a salad, especially a strawberry spinach salad, or served alongside mac and cheese, etc.

Store

Store leftover buttermilk chicken in an airtight container in the refrigerator for up to 5 days.

I like to slice it into strips and store it in a glass container as a way to meal prep chicken for the entire week. If it’s already sliced, I am more likely to eat it for lunch.

Freeze

You can also freeze this buttermilk chicken recipe in an airtight container for up to 1 month. Reheat on the stovetop or in the microwave.

Buttermilk Chicken Recipe FAQS

Why do you soak chicken in buttermilk?

Buttermilk is the perfect marinade for chicken because it tenderizes the meat and infuses it with flavor. Making it juicy, moist and delicious.

Can I double the recipe?

Yes! This recipe is easily scaled to be doubled, tripled, or halved.

How long can chicken marinate in buttermilk?

I suggest marinating in the refrigerator for at least 6 hours, and no more than 24 hours.
If marinating at room temperature, I suggest leaving it out for no longer than 1 hour.

Do you rinse meat after soaking in buttermilk?

No, I don’t recommend rinsing the chicken breasts after marinating. However, I do recommend shaking or patting off excess marinade for the best results.

Can I bake the chicken?

Yes, bake at 400 degrees F for 15 to 25 minutes (depending on the thickness of your chicken breast), until the thickest part of your chicken reaches 160 degrees F.

Buttermilk Chicken Recipe (Buttermilk Chicken Marinade)

This buttermilk chicken marinade is easy to make with 6 ingredients& results in tender, moist buttermilk chicken infused with flavor!

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 5

Cook Time 10

Marinating 1

Total Time 1 15

Servings Servings

Calories 175kcal

Author Laura

Cost $7

Equipment

Ingredients

1 cup buttermilk
2 Tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 pounds chicken breasts
Salt and pepper

US Customary – Metric

Instructions

Slice 2 pounds of chicken breasts thin (2 pounds typically equals 4 to 6 thin pieces of chicken). Place them in a shallow glass dish with a lid or in a plastic bag inside a bowl (in case the bag leaks).
Whisk the marinade ingredients together in a medium bowl, then pour the mixture over the chicken and stir to coat.
Marinate in the refrigerator for up to 24 hours, or at room temperature for 30 to 60 minutes.
Remove the chicken from the refrigerator 30 minutes before cooking.

Grill the Chicken* (see notes for baking instructions)

Heat a grill to medium heat.
Remove the chicken from the marinade and shake off excess.
Lightly season each side of the breasts with salt and pepper.
Grill on the first side for 3-5 minutes, flip and grill until the internal temperature reaches 165 degrees F. (grill time depends greatly on thickness of breasts and temperature of grill).
Remove, let sit for 5 minutes, slice and serve.

Video

Notes

Ingredient Notes/Substitutions

Buttermilk. You can make your own buttermilk by mixing 1 cup milk with 1 ( OR TWO) Tablespoons white vinegar, however I suggest using regular buttermilk for the best results.
Olive oil. canola or avocado oil are good substitutes.
Garlic powder. 1 Tablespoon minced garlic can be used in place of 1 tsp garlic powder.
Onion powder. ¼ cup finely minced onion is a good substitute for ½ tsp onion powder.

*Baking Instructions

Bake at 400 degrees F for 15 to 25 minutes (depending on the thickness of your chicken breast), until the thickest part of your chicken reaches 160 degrees F.

Store

Store leftover buttermilk chicken in an airtight container in the refrigerator for up to 5 days.

I like to slice it into strips and store it in a glass container as a way to meal prep chicken for the entire week. If it’s already sliced, I am more likely to eat it for lunch.

Freeze

You can also freeze this buttermilk chicken recipe in an airtight container for up to 1 month. Reheat on the stovetop or in the microwave.

Nutrition