Easy Honey Hot Wings

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These easy honey hot wings are seasoned, baked until crispy, then smothered in a mouthwatering sweet and spicy sauce made from scratch. Add a sticky sweet twist to traditional hot wings with this baked honey hot wings recipe!

Want more delicious chicken wing recipes? Then you’ve come to the right place! Try Honey Garlic Chicken Wings with Aleppo, Air Fryer Lemon Pepper Wings, and Air Fryer Garlic Parmesan Wings next.

a plate of honey hot chicken wings

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

These delectable honey hot chicken wings are baked to crispy golden brown perfection, then tossed in a mixture of honey, butter, garlic and your favorite hot sauce. But unlike most honey hot wing recipes, we aren’t relying on the sauce to do all the work.

Before adding the flats and drums to the oven, we generously coat them with seasoning. So they’re perfectly juicy and flavorful before they’re smothered with this incredible sauce. Get ready to taste the best honey hot wings you’ve ever had!

Why This Recipe Works

  • Shareable – This recipe is perfect for parties: Super Bowl, holiday gatherings, and potlucks. Everyone loves chicken wings so it’s a delicious way to please the crowd.
  • Easy Prep – Simply season, bake, and toss. That’s how easy it is to make honey hot chicken wings.
  • Versatile – Enjoy these yummy wings as is, or serve with a dipping sauce, or side dishes to make it a meal. The possibilities are endless!
plated honey hot wings

Tools You’ll Need

Ingredients You Will Need for Hot Honey Wings

Need another reason to love this recipe? It’s made with pantry staples so you can make this without a trip to the grocery store.

  • Party wings – These chicken wings are already split in half so you don’t have to chop them. If you aren’t buying a bag of party wings, chop whole chicken wings yourself by cutting them at the joint and removing the wing tips. Cutting whole wings in half means more to go around but it also helps the chicken cook evenly.
  • Seasoning – Season the wings with garlic powder, paprika, Diamond Crystal kosher salt, and freshly cracked black pepper.
  • Baking powder – Use this for super crispy baked hot wings. You won’t taste it if you use aluminum-free baking powder. DO NOT USE baking soda.
side by side images showing how to make honey hot wing sauce

Honey Hot Wing Sauce

  • Honey – The natural sweetness mellows the spicy flavors from the hot sauce. It also lends a rich, velvety texture to the sauce.
  • Frank’s hot sauce – This has a moderate spice level. I love the tangy flavor; it reminds me of buffalo sauce. However, you can use your favorite brand instead.
  • Salted butter – Butter makes everything tastes better and helps the sauce coat the surface of the chicken, getting into all those nooks and crannies.
  • Garlic powder – Add for a savory, garlicky taste.

How To Make Honey Hot Wings

These wings aren’t nearly as good if they aren’t crisp so remember to pat dry the chicken, use baking powder, and cook them on a wire rack for the best results.

  1. Remove chicken from refrigerator 30 minutes before baking. Rinse and pat dry with a paper towel. 
  2. Place oven rack on upper middle position. Preheat oven to 425°F.
  3. Place garlic powder, baking powder, paprika, kosher salt, and black pepper in a small bowl and whisk to combine.
  4. Place wings in a bowl then top with seasoning mixture. Toss to coat well.
  5. Place wire rack inside of baking sheet. Place chicken on wire rack then transfer to the oven. Bake for 35 minutes. Once timer sets off, flip chicken then place back in the oven. Increase oven temp to 450°F and set a timer for 25 minutes. Check the chicken at the 10 minutes mark and continue to cook until crispy. If. you need to continue to bake in addition to the 25 minutes, bake in 5-minute increments.
  6. Meanwhile, heat saucepan over medium heat. Add butter, hot sauce, honey, and garlic powder. Bring mixture to a simmer and whisk to combine blend ingredients well. Cook for 2 minutes, then set aside until ready to use.

7. Place cooked wings in a large mixing bowl then top with sauce. Toss wings until evenly coated with sauce. Serve honey hot wings as an appetizer or with rice.

chicken wings tossed in honey hot wing sauce in a bowl

Tips and Tricks

  • Bring the chicken to room temperature before baking them. The chicken cooks faster and evenly.
  • Remember to rinse and pat dry the chicken wings before seasoning. It is essential for chicken to be dry as this will aid in crispier skin. It also helps the seasoning adhere to the chicken skin.
  • Use a wire rack when baking chicken wings. Elevating the chicken allows the air flow to penetrate the meat from every direction. This results in crispier chicken.
  • Taste the sauce before mixing it with the chicken and adjust if necessary. Want it sweeter? Add more honey. Want it spicier? Throw in a few extra dashes of hot sauce.
  • Store leftover hot honey wings in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer at 375°F until warmed through.

Variations

  • Spicier – For spicier hot honey add crushed red pepper flakes or cayenne pepper. You can also use spicy honey in order to up the heat.
  • Sauce – You can swap the honey hot swing sauce for any sauce you’d like. Try buffalo sauce, Honey Garlic Aleppo Sauce, or BBQ sauce.
honey hot wings spread across a surface

Looking for More Chicken Recipes

Frequently Asked Questions

What do you eat with honey hot wings?

Serve these saucy wings with rice, french fries, cornbread, mac and cheese, potato salad, or a simple side salad.

What is honey hot wing sauce made of?

Make your own honey hot sauce using honey, salted butter, hot sauce, and garlic powder.

Can I make hot wings in the air fryer?

Make air fryer honey hot wings by adding seasoned wings to a preheated air fryer set to 400°F. Cook for 12 minutes, then flip the wings and cook for an additional 12 minutes. Finally, toss the cooked wings in sauce and serve.

plate of hot honey wings

Loving this Honey Hot Wings Recipe?

There’s a reason this hot honey wings recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

a plate of honey hot chicken wings

Easy Honey Hot Wings

These easy honey hot wings are seasoned, baked until crispy, then smothered in a mouthwatering sweet and spicy sauce made from scratch. Add a sticky sweet twist to traditional hot wings with this baked honey hot wings recipe!
Prep Time 5 minutes
Cook Time 1 hour
1 hour 5 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner, Main Course
Cuisine American

Equipment

  • ½-baking sheet,
  • Wire Rack
  • Mixing bowl

Ingredients

  • 2 pounds party wings
  • 1½ tablespoons garlic powder
  • 1 tablespoon baking powder, aluminum free, DO NOT USE baking soda
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt, Diamond Crystal
  • 1 teaspoon freshly cracked black pepper

Honey Hot Sauce

  • ½ cup honey
  • ⅓ cup Frank's hot sauce
  • 3½ tablespoons salted butter
  • ½ teaspoon garlic powder

Instructions

  • Remove chicken from refrigerator 30 minutes before baking. Rinse and pat dry with a paper towel. It is essential for chicken to be dry as this will aid in crispier skin.
  • Place oven rack on upper middle position. Preheat oven to 425°F.
  • Place garlic powder, baking powder, paprika, kosher salt, and black pepper in a small bowl and whisk to combine.
  • Place wings in a bowl then top with seasoning mixture. Toss to coat well.
  • Place wire rack inside of baking sheet. Place chicken on wire rack then transfer to the oven. Bake for 35 minutes. Once timer sets off, flip chicken then place back in the oven. Increase oven temp to 450°F and set a timer for 25 minutes. Check the chicken at the 10 minutes mark and continue to cook until crispy. If. you need to continue to bake in addition to the 25 minutes, bake in 5-minute increments.
  • Meanwhile, heat saucepan over medium heat. Add butter, hot sauce, honey, and garlic powder. Bring mixture to a simmer and whisk to combine blend ingredients well. Cook for 2 minutes, then set aside until ready to use.
  • Place cooked wings in a large mixing bowl then top with sauce. Toss wings until evenly coated with sauce. Serve as an appetizer or with rice.
Keywords baked honey hot wings, Honey hot chicken wings, Honey hot wing sauce, Honey hot wings, Honey hot wings recipe, honey hot wings recipe oven, Hot honey wings, hot honey wings recipe, how to make honey hot wings, what does honey hot wings taste like
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Gruyère and Parmesan Potato Stacks

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Gruyere and parmesan potato stacks are thinly sliced potatoes, seasoned, stacked, and roasted to crispy perfection with freshly grated caramelized cheese. Serve these cheesy potato stacks as a savory side or appetizer during the holidays, special gatherings, or on any weeknight.

For more cheesy side dish recipes, try my Potatoes au Gratin Gruyere and this Mozzarella Sticks recipe.

close up view of gruyere and parmesan potato stacks on a rack

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Just when you thought you’d experienced everything potatoes have to offer, along comes the TikTok famous stacked potatoes! Stacked potatoes have a melt-in-your-mouth quality. Each bite is packed with a cheesy, garlicky flavor. They have a buttery, soft center that makes them taste like bite-sized versions of Potatoes au Gratin Gruyere with crisp golden brown edges.

Why This Recipe Works

  • Versatile – Stacked potatoes are sophisticated enough to serve at a dinner party but simple enough to make on a casual weeknight.
  • Ultimate Comfort Food – Get ready to indulge because cheese and carbs are a match made in gluttonous heaven.
  • A New Way to Enjoy Potatoes – This is a fun way to experiment in the kitchen.
close up view of cheesy potato stacks on a rack

What is a Potato Stack?

Potato stacks are roasted, thinly sliced potatoes stacked vertically in a muffin pan. They can be roasted until crispy throughout or crispy on the outside and tender and flavorful on the inside.

Tools You’ll Need

Ingredients You Will Need for Potato Stacks

This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

  • Yukon gold potatoes – Slice them 1/16 inches thick with a mandoline. They’re also starchy so when baked, the middle gets super creamy. If you need a substitute, russet potatoes will work too.
  • Heavy cream – A thicker cream works best between the thin layers of potatoes.
  • Fresh thyme – Finely chop and combine with the other seasonings for a fragrant, herby quality.
  • Fresh garlic – I can’t imagine baking potatoes without using garlic. Be sure to mince it.
  • Seasoning – I keep it simple with kosher salt (Diamond Crystal brand) and freshly cracked black pepper.
  • Salted butter – Melted.
  • Cheese – I use freshly grated parmesan and gruyere for a cheesy combination that’s nutty, salty, and super luxe.
  • Crème fraîche – This is an optional garnish.
mandoline cut potatoes

How To Make Shirred Eggs

Stacked potatoes are layers upon layers of buttery, salty, savory flavor that you’ll want to devour fresh out of the oven. Let’s get into the how-to:

Prepare Ingredients

Combine parmesan and gruyere in a bowl, mix to combine, reserve ¾ cup in a separate bowl, then set aside.

Add sliced potatoes to a mixing bowl and add 2½ teaspoons kosher salt, 1 teaspoon black pepper, fresh thyme, and garlic. Mix well. These potatoes tend to stick together, so be sure to separate them to ensure evenly seasoned potatoes.

bowl of potatoes with seasoning
bowl of seasoned potatoes

Combine cream, ¼ teaspoon kosher salt, and melted butter in a small bowl. Whisk until well combined. Set aside.

Stack Potatoes

Spray a muffin tin with cooking spray. Then add potatoes about ⅓ of the way and top with a little cheese mixture (refer to 1¼ cup amount of cheese). Repeat to the second ⅔ of the muffin tin, top with cheese, then finish with the last ⅓ of the muffin tin. Evenly distribute the cream mixture among the 12 stacks.

Bake

Bake in the oven, uncovered, for 35-40 minutes, or until potatoes are tender when piercing with a fork. Then carefully evenly spread remaining 1 cup of cheese among the 12 stacks. Bake for another 8-10 minutes or until cheese is fully melted and begins to lightly brown.

thin sliced potato stacks process before
thin sliced potato stacks process after

Cool and Serve

Remove from the oven and garnish with a whisper of freshly cracked black pepper. Leave to cool for 3 minutes. You can move on to the last step or serve immediately with crème fraîche.

Optional: Carefully transfer the potatoes to a wire rack lined with a baking sheet. Allow stacks to drain for 1 minute, then serve warm.

potato cheese stacks on a rack

Watch How to Make It

Tips and Tricks

  • Cut the potatoes as evenly as possible. Doing so will ensure that the potato stacks cook evenly.
  • Do not peel off the skin of the potatoes. As it roasts, the potato skin becomes crispy.
  • Be careful when handling a mandoline. Always use a safety guard and pay close attention to your fingers.
  • Don’t stack them too high in the muffin tins. Otherwise, they’ll fall apart.

Variations

  • Try Different Cheeses. Any cheese that melts well will work in this stacked potatoes recipe. Instead of gruyere and parmesan, try any of the following: swiss, asiago, cheddar, colby, or mozzarella.
  • Sweet Potato Stacks. For a more nutritious dish, follow this recipe with sweet potatoes instead of regular potatoes.
  • Air Fried Potato Stacks. If you’re making a small batch of potato stacks, try the air fryer. Just stack them in small ramekins or wrap them in foil.
muffin tin potato stack

Frequently Asked Questions

Do I need a mandolin slicer to make stacked potatoes?

No. You can slice the potatoes with a regular knife. This tool is just a quicker, easier method and guarantees consistent thickness.

Can these be made ahead?

Yes. After cooking, allow the stacked potatoes to cool completely. Then store them in an airtight container in the refrigerator for up to 3 days. When you want to reheat them, place them in the oven at 350° F on a baking sheet for about 10 minutes.

What else can I top potato stacks with?

Top potato stacks with a sprinkle of fresh herbs (think thyme or chives!), crumbled bacon, or even juicy, tender bites of steak.

plated cheesy potato stacks

Looking for More Side Dish Recipes

Loving this Recipe?

There’s a reason this Gruyere and Parmesan Potato Stacks recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

gruyere-and-parmesan-potato-stacks

Gruyère and Parmesan Potato Stacks

Gruyere and Parmesan Potato Stacks are thinly sliced potatoes, seasoned, stacked, and roasted to crispy perfection then topped with freshly grated caramelized cheese. Serve them as a savory side or appetizer during the holidays, special gatherings, or on any weeknight.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 potato stacks
Author Jeri Mobley-Arias
Course Appetizer, Side Dish

Equipment

  • Mandoline
  • 12 – count muffin pan
  • Wire Rack
  • Baking Sheet

Ingredients

  • 2½ pounds yukon gold potatoes, sliced 1/16 inches thick with a mandoline
  • ⅔ cup heavy cream
  • 1 tablespoon fresh thyme, finely chopped
  • ¼ cup fresh garlic, minced
  • 2¾ teaspoons Kosher salt, divided I use Diamond Crystal
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons salted butter, melted
  • 2 cups gruyere, freshly grated
  • ¼ cup parmesan, freshly grated

Garnish (optional)

  • Crème fraîche, for topping

Instructions

  • Preheated oven to 350°F.
  • Combine parmesan and gruyere in a bowl, mix to combine, reserve 1 cup in a separate bowl, then set aside.
  • Add sliced potatoes to a mixing bowl and add 2½ teaspoons kosher salt, 1 teaspoon black pepper, fresh thyme, garlic. Mix well. These potatoes tend to stick together, so be sure to separate to ensure evenly seasoned potatoes.
  • Combine cream, ¼ teaspoon kosher salt, and melted butter in a small bowl. Whisk until well combined. Set aside.
  • Spray a muffin tin with cooking spray. Add potatoes about ⅓ of the way and top with a little cheese mixture (refer to 1¼ cup amount of cheese). Repeat to the second ⅔ of the muffin tin, top with cheese, then finish filling the last ⅓ of the muffin tin. Evenly distribute the cream mixture among the 12 stacks.
  • Bake in the oven, uncovered, for 35-40 minutes, or until potatoes are tender when piercing with a fork. Carefully evenly spread remaining 1 cup of cheese among the 12 stacks. Bake for another 8-10 minutes or until cheese is fully melted and begins to lightly brown.
  • Remove from the oven and garnish with a whisper of freshly cracked black pepper. Leave to cool for 3 minutes. You can move on to the last step or serve immediately with crème fraîche.
  • Optional: Carefully transfer to a wire rack with lined with a baking sheet. Allow stacks to drain for 1 minute, then serve warm.

NOTES

If not using Diamond Crystal kosher salt, adjust seasoning to taste.
Keywords cheesy potato stacks, crispy potato stacks, potato parmesan stacks, potato stacks, potato stacks muffin tin, potato stacks parmesan, potato stacks recipe, potato stacks tiktok, potato stacks with cream, potato stacks with thyme, potatoes stacks in muffin tray
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Easy Rotel Dip

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Rotel Dip is a creamy three-cheese dip with juicy flavorful chunks of ground beef, tomatoes, and green chilies. Whether it’s prepared in a skillet or a crockpot, you’ll be scooping up this mouthwatering Velveeta Rotel dip until the bowl is clean. This crowd-pleasing appetizer is perfect for parties and entertaining.

For more party dip recipes, try Queso Blanco with Guacamole, Caramelized Onion Dip and Whipped Feta with Charred Scallions, next!

a close up view of a skillet full of rotel dip

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Quick, easy, and oh-so cheesy, this Rotel cheese dip can be conveniently made in two ways. Whip it up on the stove or let it simmer in the crockpot. Made with Velveeta, cream cheese, and pepper jack cheese, this is a truly indulgent snack that’s perfect for cheese lovers. Get ready to enjoy the best Rotel dip you’ve ever tasted!

Why This Rotel Dip Recipe Works

  • Great for Gatherings – Whether it’s a potluck, movie night, or a Super Bowl watch party, everyone will gather around a bowl of this Rotel dip with cream cheese.
  • Quick and Easy – With simple, straightforward instructions, you gradually build the flavors for this delectable dip.
  • Customizable – Mild or spicy, with or without meat, on the stove, or in the crockpot, make this Rotel dip recipe your own!
best-rotel-dip

What is Rotel?

Rotel, or Ro-Tel, is a Texas brand of canned tomatoes. Rotel is a savory mixture of ripe tomatoes, green chilies, and spices. There are 11 varieties including Original, Hot, Serrano, and Mexican Style. For this recipe, we use the mild variety.

Tools You’ll Need

Ingredients You Will Need for Rotel Dip

  • Ground beef – Use 85% lean.
  • Taco seasoning – Use the taco seasoning packets for extra flavor.
  • Velveeta cheese – Add it to the pan cubed so it easily melts.
  • Cream cheese – The key to creamy Rotel dip is full-fat cream cheese. Add it cubed so it melts faster.
  • Pepper jack cheese – Shred fresh cheese. Avoid pre-shredded cheese as it tends to be coated in a waxy preservative that makes the cheese harder to melt.
  • Rotel – Use the mild variety for less spice. If you prefer a spicier dip, go for hot. Do not drain the juices.
close up view of dip with ground beef, cheese, tomatoes, sliced jalapenos, and cilantro

How To Make Rotel Dip on the Stove

Rotel dip easily comes together by seasoning and browning ground beef, draining the excess grease, and melting all the other ingredients into a creamy, luscious cheese sauce.

Cook ground beef in a cast iron skillet over medium-high heat until no longer pink, making sure to break up the meat into smaller chunks or crumbles.

ground beef in a skillet

Drain oil, leaving about 1 tablespoon in the skillet. Over medium heat, stir in taco seasoning, using the back of your cooking utensil to press the seasoning into the meat.

ground beef with seasonings

Add velveeta, Rotel, pepper jack cheese, and cream cheese. Stir until ingredients melt. and a cohesive mixture forms, about 10 minutes. Rotel dip is best enjoyed warm. Enjoy warm with tortilla chips, corn chips, or crudité.

overhead view of dip ingredients in a skillet
melted cheese with beef and seasonings in a skillet

Crockpot Option

Making crockpot Rotel dip is great because it keeps the dip warmer for longer. If serving this at a party, this is the preferred way to prepare and serve it as the cheese will thicken as it cools. Serving dip directly from the slow cooker is a game changer!

Also, keep in mind that if you opt for the crockpot version, it will take about 2 hours for the cheese to fully melt. Conversely, you can prepare the dip per the stovetop instructions, then transfer the dip to a crockpot and keep on the “low” or “keep warm” setting.

  1. Cook ground beef in a cast iron skillet over medium-high heat until no longer pink, making sure to break up the meat into smaller chunks or crumbles.
  2. Drain oil, leaving about 1 tablespoon in the skillet. Over medium heat, stir in taco seasoning, using the back of your cooking utensil to press the seasoning into the meat.
  3. Transfer the ground beef to a crockpot, then add the remaining ingredients. Cover and adjust the setting to high. Stir occasionally and once the cheese has completely melted, lower the setting to “keep warm”. Enjoy!
rotel-dip-with-tortilla-chips

Tips and Tricks

  • If preparing on the stove, use an oven-safe skillet. It retains heat for longer and prevents the cheese sauce from thickening too fast.
  • If the dip has gotten too thick, add one tablespoon of milk or water at a time until you reach the desired consistency.
  • Serve dip in the crockpot. Even if you prepare it on the stove, it’s a good idea to transfer it to the crock pot so it can stay warm. As Rotel dip cools, it thickens and then it won’t be as appetizing or easy to scoop.

Variations

  • Other Proteins. Use pork sausage instead of or combined with ground beef for sausage Rotel dip. (Use the spicy variety for an extra kick of heat.) Ground turkey, chicken, and shrimp are all viable options, too.
  • Rotel Dip Without Meat. Easily make this a vegetarian dip by omitting ground beef. Consider adding drained black beans or pinto beans in order to make it heartier.
  • Spicy Rotel Dip. For a spicier dip, add diced jalapenos, habaneros, chipotle chili powder, crushed red pepper, or your favorite hot sauce.
  • Rotel Dip Without Velveeta. While I absolutely love Velveeta in this recipe, it may not be everyone’s favorite. If you leave out the Velveeta, double the amount of the cream cheese and pepper jack and add 8 ounces of a third melty cheese like shredded cheddar.

Leftovers

Store leftover Rotel dip in an airtight container in the fridge for up to 4 days. To freeze, place it in the freezer for up to 2 months. When you are ready to reheat it, thaw the dip in the refrigerator overnight. Then heat it up on the stove over medium-low heat or in the crockpot.

rotel cheese dip in a pan

Frequently Asked Questions

What is Rotel dip made of?

There are many Rotel dip recipes but all of them include a can of Rotel and one melty cheese (usually Velveeta). This recipe includes Rotel, cream cheese, Velveeta cheese, pepper jack cheese, taco seasoning, and ground beef.

Are you supposed to drain Rotel?

No. Do not drain Rotel before adding it to the cheese mixture. The liquid in Rotel is the perfect amount for this dip. It adds moisture so it’s not too thick.

How to make Rotel dip thinner?

Simply add water in 1 tablespoon increments to thin out the dip. You can also use milk, preferably whole milk.

What is the difference between rotel and salsa?

Sometimes one is substituted for the other but Rotel and salsa contain different ingredients. Rotel contains diced tomatoes and green chilies while salsa contains that plus onions, lime juice, and cilantro.

How else can I use Rotel dip?

Use leftover dip as a sauce; drizzle it over nachos, fries, or hotdogs.

Looking for More Appetizer Recipes

Loving this Recipe?

There’s a reason this Rotel Dip with cream cheese is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

rotel-dip

Easy Rotel Dip

Rotel Dip is a creamy three-cheese dip with juicy flavorful chunks of ground beef, tomatoes, and green chilies. Whether it's prepared in a skillet or a crockpot, you'll be scooping up this mouthwatering Velveeta rotel dip until the bowl is clean. This crowd-pleasing appetizer is perfect for parties and entertaining.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Author Jeri Mobley-Arias
Course Appetizer
Cuisine American

Equipment

  • 1 Cast Iron Skillet
  • 1 Crock Pot optional

Ingredients

  • 1 pound ground beef, 85% lean
  • 5½ teaspoons taco seasoning, from the packet
  • 16 ounces velveeta cheese, cubed
  • 4 ounces cream cheese, full-fat, cubed
  • 4 ounces pepper jack cheese, shredded, do not use pre-shredded
  • 1 can Rotel, mild, do not drain

Instructions

  • Cook ground beef in a cast iron skillet over medium-high heat until no longer pink, making sure to break up the meat into smaller chunks or crumbles.
  • Drain oil, leaving about 1 tablespoon in the skillet. Over medium heat, stir in taco seasoning, using the back of your cooking utensil to press the seasoning into the meat.
  • Add velveeta, Rotel, pepper jack cheese, and cream cheese. Stir until ingredients melt. and a cohesive mixture forms, about 10 minutes. Rotel dip is best enjoyed warm. Enjoy warm with tortilla chips, corn chips, or crudité

Crockpot Option

  • Cook ground beef in a cast iron skillet over medium-high heat until no longer pink, making sure to break up the meat into smaller chunks or crumbles.
  • Drain oil, leaving about 1 tablespoons in the skillet. Over medium heat, stir in taco seasoning, using the back of your cooking utensil to press the seasoning into the meat.
  • Transfer the ground beef to a crockpot, then add remaining ingredients. Cover and adjust setting to "high". Stir occasionally and once cheese has completely melted, roughly two hours, then lower setting to "keep warm". Enjoy! *See notes for more crockpot details.*

NOTES

Crockpot Version
Making crockpot Rotel dip is great because it keeps the dip warmer for longer. If serving this at a party, this is the preferred way to prepare and serve it as the cheese will thicken as it cools. Serving dip directly from the slow cooker is a game changer!
Also, keep in mind that if you opt for the crockpot version, it will take about 2 hours for the cheese to fully melt. Conversely, you can prepare the dip per the stovetop instructions, then transfer the dip to a crockpot and keep on the “low” or “keep warm” setting.
Keywords best rotel dip, how to make rotel dip, how to make rotel dip with ground beef, rotel cheese dip crock pot, rotel dip, rotel dip cock pot, rotel dip ingredients, rotel dip recipes, rotel dip with cream cheese, rotel velveeta dip
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Radicchio Salad with Miso Maple Dressing

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Radicchio Salad with Miso Maple Dressing is a mouthwatering combination of vibrant vegetables, sweet persimmon, and roasted nuts tossed with a sweet and salty homemade vinaigrette. This fresh salad gets more satisfying with each crunchy forkful.

If you love the radicchio and persimmon flavor combination, you have to try my Persimmon Salad next.

bowl of radicchio salad with miso maple dressing

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Radicchio salad is a beautiful balance of flavor and texture with sweet, (slightly) bitter, crunchy, and crispy qualities. The distinct taste of the radicchio is balanced by the warm, sweet, salty notes of the other ingredients.

It makes for a delicious contrast! And the presentation is stunning; this pink leafy vegetable is topped with fruit, nuts, and a tasty miso maple dressing made from scratch.

The inspiration of this dish comes from Crudo e Nudo. David and I went for lunch on New Year’s Day and had a similar salad and could not stop thinking about it. I made this version so you can have a bit of this goodness in the comfort of your home.

Why This Recipe Works

  • Quick & Easy – This low-effort vegetarian meal comes together in just minutes.
  • Unique – Step away from your typical green salad. Radicchio salad is bright, and flavorful with a delightful crunchy texture.
  • Perfect Winter Salad – Salads aren’t just for the summertime! Beat the winter blues with this colorful salad full of in-season fruits and veggies. Two of the main ingredients (persimmons and pink radicchio) are in season during the fall and winter.
radicchio salad recipe

What is Radicchio?

Radicchio is an heirloom vegetable from Italy. The most common variety the chioggia, which has a reddish-purple color with a spicy, bitter quality. Although it is often mistaken for a type of cabbage or lettuce, radicchio is actually a type of chicory.

Chicory is an herbaceous plant in the dandelion family. Each type of chicory has a different flavor profile, texture, and color. This recipe uses pink radicchio, which is one of the least bitter radicchios.

pink-radicchio-recipe

What is Miso?

Miso is a Japanese fermented paste made of soybeans and koji (mold that’s also used to make sake and soy sauce), that work together to break down the structure of the beans and ferment over the course of weeks or years.

Although many associate miso with miso soup, its use far surpasses that of warm, slurpin’ goodness. Miso paste serves as a great marinade, a great addition to dressings, cookie dough, sauces, soups, and umami accompaniment to vegetables, seafood and meats, and personally, one of my most favored secret weapons in my pantry.

What Type of Miso Should You Use for this Recipe?

There are many types of miso, from light to dark in color, red, yellow, and white; the depth of color lending to its unique flavor. The flavor profile also varies; salty, sweet, earthy, pungent, and bold–each having a unique flavor and use in foods.

For this recipe, I used white miso as it’s great for using in light sauces, dressings, marinades, and especially great for making miso butter. The flavor profile of white miso is slightly sweet and nutty, which is ideal for this radicchio salad recipe. See here for the miso I used for this recipe, which can be found at most Japanese or Asian markets.

fuyu-persimmon

Tools You’ll Need

  • Mortar and pestle
  • Tongs

Ingredients You Will Need for Radicchio Salad

Maple Miso Dressing

  • White miso paste – One of my favorite ingredients. This adds an umami flavor.
  • Garlic cloves – Finely grated.
  • Pure maple syrup – The sweetness balances the slight bitterness of the radicchio.
  • Avocado oil – my preference of oil due to it’s nutritional properties but also because it’s a neutral oil, perfect for dressings and vinaigrettes.
  • Rice vinegar – Added for acidity.
  • Sesame oil – This adds a nutty, toasted quality to the salad dressing.
  • Soy sauce – For a savory taste.
  • Water – To slightly thin the dressing.

Radicchio Salad

  • Pink radicchio – I used the rosa del veneto variety, roughly chopped
  • Fuyu persimmon – This uniquely sweet fruit peaks between October and February. It is similar to apples in texture and taste and shaped like an apple. Dice it up into bite-sized chunks.
  • Hazelnuts – Roasted, skins removed and lightly chopped.
  • Toasted sesame seeds – Added for texture and lends this salad a unique flavor. Lightly ground.
  • Dates – Chopped and used to balance the flavor of the radicchio.
diced-fuyu-persimmon

How To Make Radicchio Salad

Bring these simple ingredients together in order to create an unforgettable meal.

  1. Add all dressing ingredients to a bowl and whisk to combine. Then set aside.
  2. Add radicchio, persimmon, dates, ½ hazelnuts, and ½ ground toasted sesame seeds, to a mixing bowl. Add dressing to your liking (personally, a generous amount of dressing works well for this salad).
  3. Toss to combine using tongs then transfer to a salad bowl.
  4. Finally, top with remaining hazelnuts and sprinkle remaining ground sesame seeds. Enjoy immediately.

Tips and Tricks

  • Make the dressing ahead of time. This gives the flavors time to marry.
  • Toast hazelnuts in the oven for 8 minutes at 350°F then set aside to cool, then work on the dressing while you wait.
  • Make the dressing while the hazelnuts are roasting. Add all ingredients to a bowl and mix well. Set aside.
  • Remove hazelnut skin by placing on a kitchen towel, fold it over the top and gently move your hand in a circular motion. This will loosen skin from the hazelnuts.

Variations

  • Can’t source pink radicchio? Use the castelfranco variety instead. It’s another mild-flavored radicchio.
  • Want to add cheese to your radicchio salad? Goat cheese or feta would be tasty additions.
  • Add a pop of green. A milder leafy green would complement radicchio. Toss in some spinach!
radicchio-salad

Frequently Asked Questions

Is fuyu persimmon skin edible?

Fuyu persimmon skin is edible. Skip the peeling step and simply dice and add to the salad.

When is a persimmon ripe?

Fuyu persimmons are great to eat when they are still firm, similar to an apple.

Can you eat raw radicchio?

Yes. This radicchio salad contains raw radicchio and is the preferred way to consume it for this recipe. You can grill or sauté other–more bitter–varieties of radicchio (think chioggia, treviso, and verona), which does mellow the flavor.

What are some ways to eat radicchio?

Radicchio is used in salads or cooked and added to everything from pasta dishes to stews.

Looking for More Salad Recipes

Loving this Recipe?

There’s a reason this Radicchio Salad with Miso Maple Dressing is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

radicchio-salad-with-miso-maple-dressing

Radicchio Salad with Miso Maple Dressing

Radicchio Salad with Miso Maple Dressing is a mouthwatering combination of peppery vegetables, sweet persimmon, and roasted nuts tossed with a sweet and salty homemade vinaigrette. This fresh salad gets more satisfying with each crunchy forkful.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Salad
Cuisine American, Asian

Equipment

  • Mortar and pestle
  • Tongs

Ingredients

Maple Miso Dressing

  • 1 tablespoon plus ½ teaspoon white miso paste
  • 1 clove garlic, finely grated
  • 4 teaspoons pure maple syrup
  • ½ tablespoon avocado oil
  • 1½ tablespoons rice vinegar
  • 1½ tablespoons sesame oil
  • ½ teaspoon soy sauce
  • ½ teaspoon water

Radicchio Salad

  • 3 cups pink radicchio, chopped aka rosa del veneto variety
  • ½ cup fuyu persimmon, diced
  • ¼ cup hazelnuts, roasted lightly chopped
  • 2 tablespoons toasted sesame seeds lightly ground
  • 2 dates, diced

Instructions

  • Preheat oven to 350°F. Place hazelnuts on a prepared baking sheet and roast for 8 minutes or until lightly browned. Remove from the oven and allow to cool. When cool to touch place on a kitchen towel, cover, and gently roll your hand over the hazelnuts in a circular motion. This will remove the skin. Place hazelnuts in a bowl and set aside.
  • While hazelnuts are toasting, add all dressing ingredients to a bowl and whisk to combine. Set aside.
  • Add radicchio, persimmon, dates, ½ hazelnuts, and ½ ground toasted sesame seeds, to a mixing bowl. Add dressing to your liking (personally, a generous amount of dressing works well for this salad).
  • Toss to combine using tongs then transfer to a salad bowl.
  • Top with remaining hazelnuts and sprinkle remaining ground sesame seeds. Enjoy immediately.
Keywords radicchio lettuce, radicchio persimmon salad, radicchio recipes, radicchio salad, radicchio salad recipe, simple radicchio salad
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Whipped Feta with Charred Scallions

by 2 Comments

Whipped feta with charred scallions is a creamy, savory blend of rich feta cheese and smoky green onions. It makes for a delicious dip or spread, served with crostini, crudités, pita, or sandwiches. This quick and easy recipe is the perfect party appetizer or light snack.

If you love feta, then you have to try my recipes for Marinated Feta, Whipped Feta with Marinated Olives, and Easy Feta with Stuffed Olives next!

whipped feta with charred scallions

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

If you love feta, then you’re going to be obsessed with this whipped feta. This spreadable version one of my favorite cheeses has an irresistible, sharp, tangy, briny flavor. I promise that once you grab a scoop of this, you won’t be able to stop.

Why This Recipe Works

  • Quick and Easy – Made with simple ingredients, whip it up in a food processor or blender, and enjoy!
  • Versatile Cheese Dip – Eat it as a dip, spread it on sandwiches or pair it with grilled meats.
  • A Party Favorite – Set this down for guests and this popular dip will be gone in minutes! It’s also a yummy addition to a charcuterie board.

Tools You’ll Need

close up of whipped feta

Ingredients You Will Need for Whipped Feta with Charred Scallions

This salty, funky goodness is is made with a combination of ingredients yielding a truly special dip. Here’s what you will need:

Charred Scallion

  • Scallions – Cut into 2-inch pieces.
  • Olive oil – One tablespoon, to encourage roasting to perfection.
  • Kosher salt – Seasoned to taste.

Whipped Feta

  • Olive oil – Adds a depth of flavor and helps to emulsify the ingredients.
  • Feta cheese block – Preferably sheep’s milk as it’s richer in flavor and creamier in texture. Also, be sure to use use a feta in brine and pass on pre-crumbled feta.
  • Mayonnaise – Use good quality mayo. My go-to is Hellman’s.
  • Sour cream – Ensures the dip is creamy.
  • Lemon – The zest and juice add a bright zing of flavor.
  • Freshly cracked black pepper – Add to taste.
  • Water – Added to slightly thin out the feta dip.

Garnish

  • Olive oil
  • Fresh black pepper
whipped feta in a bowl with flatbread

Feta: Sheep, Goat or Cow’s Milk?

When it comes to feta, I feel that cow’s milk kinda falls flat on flavor. Aim for sheep, goat, or a blend of the two as it lends a slight tang in flavor and honestly, it just tastes better.

Also, opt for feta in brine. It makes a world of difference compared to its non-brined counterpart. That vat of salt water its been sitting in is doing you a solid in the flavor category. Also, don’t go for the container of pre-crumbled feta. It’s dry and missing all the fun that feta could be.

How To Make Whipped Feta with Charred Scallions

Dips shouldn’t be complicated and this one definitely isn’t. You won’t believe how easily this comes together! Let’s get into the how-to:

Charred Scallions

  1. Preheat oven to 450°F
  2. Place chopped scallions on a prepared baking dish. Then drizzle with olive oil and kosher salt to taste.
  3. Roast for 12-15 minutes or until the scallions are perfectly roasted and slightly blackened. Then remove them from the oven and set them aside to cool.
scallions before roasting
roasted scallions

Whipped Feta

  1. Add feta, mayo, sour cream, lemon zest, lemon juice, olive oil, charred scallions, and water in a food processor or blender, and blitz until smooth. Season to taste with black pepper.
  2. Finally, enjoy it with warm pita bread, crudités, and pita chips.
overhead view of whipped feta ingredients
whipped feta after blending

Tips and Tricks for the Best Whipped Feta with Charred Scallions

  • Don’t use pre-crumbled feta. Feta that has been pre-crumbled is coated with an anti-caking agent that can make the cheese dry and hard.
  • Use high-quality olive oil. Olive oil is used three times in this recipe so make it count! Low-quality olive oil is over-processed and may include preservatives and fillers. Whereas, quality olive oil boosts the flavor and texture.
  • Refrigerate to thicken it up. Sheep’s milk feta tends to have a lower melting point, which means once blended and at room temperature, it is bound to get a runny. Cow’s milk on the other hand has a higher melting point, so it tends to be thicker in consistency at room temperature (but sacrifices on flavor). If using a sheep’s milk feta and a thicker consistency is desired, refrigerate for 30 minutes and remove from the refrigerator just before serving.
  • Serve immediately. Whipped feta is best served fresh so enjoy it right after it’s prepared.

Variations

Use leftovers as a dressing. When I make this dip, it’s not long before it’s gone, but on the rare chance I do have some leftover, I love to use it as a salad dressing and it is FABULOUS. Simply add 2 more tablespoons of olive oil and 1 tablespoon of water to achieve that perfect consistency.

Add toppings. You can add crushed red pepper flakes for a little kick of spice or sprinkle smoked sea salt for a balance of salty, savory with a hint of smoky. Let your taste buds be the guide!

close up of feta cheese dip

Frequently Asked Questions

What can I serve with whipped feta?

Enjoy whipped feta with pita bread, crackers, or fresh vegetables like carrots and celery. You can also use leftover whipped feta as a spread on toast or sandwiches.

How to store leftover whipped feta with charred scallions?

Wrap leftover whipped feta with plastic wrap and place it in the fridge. Consume within 4 days.

Can whipped feta be frozen?

I don’t recommend freezing whipped feta. Once chilled, whipped feta thickens and isn’t as creamy. It’s hard to replicate that smooth consistency. If you choose to freeze it, it can last for up to 3 months. Defrost it in the fridge overnight before consuming. I would use defrosted whipped feta as a spread rather than a dip.

Looking for More Appetizer Recipes?

Loving this Recipe?

There’s a reason this Whipped Feta recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

whipped-feta-with-charred-scallions

Whipped Feta with Charred Scallions

5 from 1 vote
Whipped feta with charred scallions is a creamy, savory blend of rich feta cheese and smoky green onions. It makes for a delicious dip or spread, served with crostini, crudités, pita, or sandwiches. This quick and easy recipe is the perfect party appetizer or light snack.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people
Author Jeri Mobley-Arias
Course Appetizer, Snack
Cuisine Mediterranean

Equipment

  • 1 Baking Dish or Sheet Pan
  • 1 Food processor or blender

Ingredients

Charred Scallion

  • 1 bunch scallions, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • Kosher salt, to taste

Whipped Feta

  • 7 ounces feta cheese block, (not pre-crumbled) preferably sheep's milk
  • ¼ cup good quality mayonnaise, I use Hellman's
  • ½ cup sour cream
  • ¼ teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Freshly cracked black pepper, to taste
  • 2 teaspoons water
  • 1 tablespoon olive oil

Garnish

  • Olive oil
  • Fresh black pepper

Instructions

Charred Scallion

  • Preheat oven to 450°F
  • Place chopped scallions on a prepared baking dish. Drizzle with olive oil and kosher salt to taste.
  • Roast for 12-15 minutes or until scallions are perfectly roasted and slightly blackened. Remove from oven and set aside to cool.

Whipped Feta

  • Add feta, mayo, sour cream, lemon zest, lemon juice, olive oil, charred scallions, and water in a food processor or blender, and blitz until smooth. Season to taste with black pepper.
  • Enjoy with warm pita bread, crudités, pita chips.
Keywords easy whipped feta, how to make whipped feta, the best whipped feta, whipped feta, whipped feta ingredients, whipped feta recipe, whipped feta with charred scallions
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Copycat Chipotle Chicken

by 2 Comments

Copycat Chipotle Chicken is marinated chicken thighs, grilled then chopped into tender, juicy bite-size pieces. Add this smoky, spicy chicken to tortillas, rice bowls, salads, and more!

If you’re craving grilled chicken, try my Lemon Chicken Skewers and Chimichurri Chicken recipes, next!

close up view of chopped chicken pieces on a plate with a side of salsa and veggies

This copycat Chipotle chicken recipe is inspired by the popular fast-food chain but it tastes even better! These flavorful chunks of chicken are incredibly delicious. Now you’ll know how to make Chipotle chicken at home, quickly and easily, whenever you want!

Why This Recipe Works

  • Easy to make. We go out to eat for convenience but making this recipe is a breeze. Simply marinade, grill, and chop!
  • Affordable. I love Chipotle’s chicken but my wallet does not. Going to any restaurant on a regular basis can become costly so why not make Chipotle chicken at home? It’s a cost-effective way to enjoy your favorite fast food.
  • Perfect for Meal Prep. Use this healthy protein for meal prep. You can cook a batch, store it in the fridge, then add it to your meals throughout the week.
a tray of chipotle chicken thighs, tortillas, and salsa

Ingredients You Will Need

  • Chicken –  I recommend using dark meat rather than white meat because chicken breasts tend to be dry. Chicken thighs are fattier so they have a richer flavor.
  • Avocado oil – This oil has a higher smoking point than olive oil which makes it perfect for grilling.
  • Chipotle in adobo sauce – This is the base of that bold flavor. It gives the chipotle chicken that spicy kick everyone loves. It is dried, smoked jalapeño chiles soaked in tangy, spicy tomato sauce. For spicier chicken, add one additional chili.
  • Ancho chili pepper – This pepper has mild to medium heat with a smoky flavor.
  • Spices & Seasoning – I used a delicious blend of ground cumin, dried oregano, black pepper, and kosher salt.
  • Aromatics – Finely grate the garlic and a small yellow onion for the marinade.
a can of chipotle peppers in adobo sauce beside a clear bowl of the same

How to Make Copycat Chipotle Chicken

  1. Make the marinade: Add all ingredients to a medium-sized mixing bowl. Mix until chicken is completely coated in marinade. Marinate for at least 2 hours, best if overnight.
  2. Grill Chicken: Preheat grill (or grill pan) on medium high heat. Brush grill or grill pan with oil and add chicken once surface is hot.
  3. Grill chicken in batches, flipping once, until internal temperature reaches 165°F, about 10-15 minutes.
  4. Rest and Serve: Once chicken is cooked, place on a platter and cover with foil. Leave for 5 minutes to allow chicken to rest, then chop into cubed pieces and serve with tortillas, rice or salad bowls.

Other Ways to Prepare Copycat Chipotle Chicken

No grill? No problem! Here are some other methods to make the best copycat Chipotle chicken:

  • Stove – Pan-fry the marinated chicken until it’s cooked through.
  • Oven – Place the chicken thighs on a baking tray and roast at 400°F for about 20 minutes.
  • Air Fryer – Set the air fryer to 380°F for 20 minutes, flipping halfway through.
chipotle-chicken-marinating

What to Serve it With

Chipotle chicken is so versatile, it can go with almost anything. Here are some suggestions:

Frequently Asked Questions

Do I have to marinate Chipotle chicken?

The chicken needs to marinate for at least two hours although I recommend marinating it overnight. The longer the oil, chiles, and spices mingle with the chicken, the more tender and flavorful your meat will be.

What type of chipotle peppers should I use?

Refer to the photo above for the brand of chipotle peppers I use–this brand is my go-to.

Does Chipotle use chicken breasts or thighs?

Chipotle uses boneless, skinless chicken thighs.

What oil does Chipotle use for chicken?

The restaurant uses rice bran oil but that’s not as easily accessible as some other oils. I found that avocado oil was a good substitute because it possesses similar qualities; a neutral taste and a high smoking point.

copycat chipotle chicken closeup

Looking for More Copycat Recipes?

copycat-chipotle-chicken

Copycat Chipotle Chicken

5 from 1 vote
Copycat Chipotle Chicken is marinated chicken thighs, grilled then chopped into tender, juicy bite-size pieces. Add this smoky, spicy chicken to tortillas, rice bowls, salads, and more!
Prep Time 5 minutes
Cook Time 15 minutes
Mariante 2 hours
Total Time 20 minutes
Servings 3 people
Course Dinner, Lunch

Ingredients

  • 1½ pounds chicken thigh, boneless, skinless
  • 3 tablespoons avocado oil, plus more for grilling
  • 2 tablespoons plus 1 teaspoon chipotle in adobo sauce, plus one chili
  • ½ tablespoon ancho chili pepper, ground
  • 1¼ teaspoons cumin, ground
  • 1½ teaspoons oregano, dried
  • ½ teaspoon black pepper
  • 1½ teaspoons kosher salt, or to taste
  • 4 cloves garlic, grated
  • ¼ small yellow onion, grated

Instructions

  • Make the marinade: Add all ingredients to a medium-sized mixing bowl. Mix until chicken is completely coated in marinade. Marinate for at least 2 hours, best if overnight.
  • Grill Chicken: Preheat grill (or grill pan) on medium high heat. Brush grill (or grill pan) with oil and add chicken once surface is hot.
  • Grill chicken in batches, flipping once, until internal temperature reaches 165°F, about 10-15 minutes.
  • Rest and Serve: Once chicken is cooked, place on a platter and cover with foil. Leave for 5 minutes to allow chicken to rest, then chop into cubed pieces and serve with tortillas, rice or salad bowls.
Keywords best copycat chipotle chicken, chipotle chicken, copycat chipotle chicken, copycat chipotle chicken ingredients, copycat chipotle chicken marinade, copycat chipotle chicken thighs, how to make copycat chipotle chicken
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Coconut Curry Salmon

by 4 Comments

This coconut curry salmon recipe is one of my favorite dishes to make on weeknights or when I am teetering on ordering takeout. Made with Thai red curry paste, coconut milk, and tender salmon, this highly flavorful dish can be yours in less than 30 minutes!

If you looking for more recipes with curry, then check out my Thai Ref Curry with Chicken and Curry Puff recipes, next!

coconut-curry-salmon

This content contains affiliate links that help WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Growing up, this coconut curry salmon with Thai red curry paste was in constant rotation at home. It makes for perfect low-effort, high-reward eats, great for meal prep, and the flavor is phenomenal when eaten the next day.

Why This Recipe Works

  • Comforting dish – The warm flavors of the curry make this a comforting dish you can curl up to.
  • Easy to make – This dish is perfect for when you want dinner in a flash and don’t feel like putting a lot of effort into making a meal.
  • High in protein – This dish will keep you satiated until your next meal.
coconut-curry-salmon-recipe

Ingredients You Will Need

  • Salmon – Use boneless, skinless salmon fillets cut into 2 inch cubes.
  • Oil – I tend to use ghee as I feel it heightens the flavor of the dish, but avocado oil works well, too.
  • Aromatics – Ginger and garlic are sautéed just before adding curry paste.
  • Thai red curry paste – Maesri brand, which is my go-to brand of curry paste.
  • Brown sugar – Added to balance out the savory flavor and heat.
  • Chicken broth – Added to thin out the sauce. Vegetable broth can also be used.
  • Makrut leaves – Adds a lovely brightness and balances well with the rich curry flavors. Lime zest and juice also work as a fine substitute.
  • Coconut milk – Be sure to use full-fat coconut milk, which is different than coconut milk from the carton.
  • Fish sauce – added for a little depth and umami flavor.

What are Makrut Leaves?

Makrut or Kaffir limes and their leaves are used in a lot of Southeast Asian cuisine. Kaffir lime leaves are specifically used to add a bright citrus zing to Thai curries and stir frys and for me, an absolute must-have when I make this dish.

The use of this kaffir leaves adds vibrant flavor and a lovely aroma. Your best bet to locating these special leaves will be in the produce or frozen section of an Asian grocery store.

Just before adding kaffir leaves to curry, remove the vein or rib–the thick middle portion–from the leaf, and cut into thin strips.
To store, keep extra leaves in the freezer–they’ll keep for months!

thai-red-curry

Substitutions for Makrut Leaves

A great substitute for kaffir lime leaves is lime zest. Simply substitute ½-¾ zested lime and 1½ teaspoons lime juice to achieve similar bright flavor.

What Type of Curry Paste to Use

One item that my pantry is never without is curry paste. I’ve tried many, but one brand that I swear by is Maesri curry paste.

This recipe calls for using one can of Thai red curry paste. If you decide to use another brand, use 2-3 tablespoons.

What I love most about Maesri canned curry is that the ingredients list is strictly that of the spices and other pertinent ingredients that make the specific curry flavor–no preservatives or additives.

You can make your own curry paste if you prefer, but for those looking for a quick option and a curry paste that’s sure to please, check out Maesri. You can find the cans at most local Asian markets or check out it out here.

salmon-cooking-in-red-thai-curry

How to Make Coconut Curry Salmon

You are just steps away from making this Thai coconut curry salmon. What’s great about this recipe is that it is straightforward and goes quickly, so be sure to have prep ingredients before cooking.

  1. Sauté aromatics. In a skillet or dutch oven over medium-high heat, add avocado oil and sauté ginger and garlic until fragrant, about 2-3 minutes.
  2. Add curry paste. Add red curry paste and brown sugar and cook for 1 minute. Mix well with garlic-ginger mixture.
  3. Add liquids, then reduce Add coconut milk and broth. Stir well and bring to a low rolling boil. Once the mixture comes to a boil, lower the heat to a simmer and cook until the liquid slightly reduces.
  4. Add salmon. Add salmon and cover skillet with lid. Simmer gently for 4 minutes.
  5. Last touches. Add makrut leaves (or lime zest and juice) and fish sauce. Cook for 2 minutes.
  6. Serve with rice and top with chopped cilantro.
salmon-curry-with-coconut-milk

What to Serve with Coconut Curry Salmon

Nothing beats serving curry salmon with jasmine rice to soak up all the delicious and warming curry flavor.

Tips, Tricks, and Customizations

  • Can’t find Maesri curry paste? No worries, substitute with another Thai red curry paste and use 2-3 tablespoons.
  • Change the protein. Feel free to substitute chicken or shrimp for salmon.
  • Add vegetables. Stir in 4 cups of fresh baby spinach during the last minute of cooking if you want to add greens to this dish.

Looking for More Recipes with Curry?

Are You Loving This Recipe?

There’s a reason why this easy salon curry with coconut milk is a household favorite! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

coconut-curry-salmon

Coconut Curry Salmon

5 from 2 votes
This coconut curry salmon recipe is one of my favorite dishes to make on weeknights or when I am teetering on ordering takeout. Made with Thai red curry paste, coconut milk, and tender salmon, this highly flavorful dish can be yours in less than 30 minutes!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 people
Author Jeri Mobley-Arias
Course Dinner, Lunch
Cuisine Asian

Ingredients

  • 1½ pounds salmon fillets, skinless cut into 2-inch pieces
  • 1½ tablespoons ghee or avocado oil
  • 1½ tablespoons  ginger, finely chopped
  • 1½ tablespoons  garlic, finely chopped
  • 1 four ounce can Thai red curry paste, Maesri brand, if using a different brand, use 2-3 tablespoons curry paste
  • 4 teaspoons brown sugar, packed
  • ⅓ cup chicken broth, or vegetable broth
  • 1¼ cups full-fat coconut milk, from a can, I use Aroy-D
  • 2 teaspoons fish sauce
  • 2 large leaves makrut (or kaffir leaves), rib removed and cut into strips or ¾ lime zested plus 1½ teaspoons lime juice

Optional

  • 4 cups baby spinach

Garnish

  • Chopped cilantro
  • Lime wedges, for squeezing

To Serve

  • Jasmine rice

Instructions

  • Season cut salmon with kosher salt. Set aside.
  • In a skillet or dutch oven over medium-high heat, add ghee and sauté ginger and garlic until fragrant, about 2-3 minutes.
  • Add red curry paste and cook for 1 minute, using the back of a cooking spoon to press into the curry paste and mix well with the garlic-ginger mixture.
  • Add brown sugar and cook for 1 minute. Add coconut milk and broth. Stir well and bring to a low rolling boil.
  • Once the mixture comes to a boil, lower the heat to a simmer and cook until the liquid slightly reduces. Add salmon and cover skillet with lid. Simmer gently for 4 minutes.
  • Add makrut leaves (or lime zest and juice) and fish sauce and cook for 1 minute and add spinach (if using). Check to make sure salmon is cooked through and adjust seasoning with more fish sauce, if necessary.
  • Serve with rice and top with chopped cilantro.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Roasted Red Pepper and Tomato Soup

by 9 Comments

This creamy roasted red pepper and tomato soup recipe is one of my favorite soups and so easy to make. Made with roasted tomatoes, red peppers, onions, garlic, and cream–see why this soup needs to be in your weekly rotation when the cooler weather starts to set in.

If you are in the mood for more tomato soup recipes, then check out my Tomato Bisque recipe. Looking for a comfy chowder? Then check out my Clam Chowder Bread Bowl!

a bowl of roasted red pepper and tomato soup with grilled cheese

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

This creamy roasted red pepper and tomato soup screams fall, comfy feels, and sweatpants. It takes almost no effort on your part; simply roast the vegetables, blend, and there you have it–dinner is ready.

Why This Recipe Works

  • Easy to make – If you are a fan of Trader Joe’s Pacific Organic Tomato and Roasted Pepper Soup, then this recipe is definitely for you. Sure, ready-made soup is great, but once you find out how easy and delicious this recipe is, I guarantee you’ll want the homemade version again and again.
  • Customizable – Feel free to swap the herbs listed in this roasted red pepper soup recipe for your favorites. Dairy-free? Substitute heavy cream for coconut milk!
  • Pairs well with carbs – If you are a grilled cheese lover, this recipe is especially for you. This tomato soup pairs incredibly well with grilled cheese (of course!) But not just any grilled cheese. Find out which selection of cheeses and a secret ingredient will take this soup and sandwich combo to the next level.
overhead view of roasted red pepper and tomato soup garnished with grilled cheese and basil leaves

Tools You’ll Need

Ingredients You Will Need for Roasted Red Pepper and Tomato Soup

Skip the canned tomatoes this time around. Make roasted red pepper and tomato soup with fresh tomatoes for the best results.

  • Tomatoes – Roasting tomatoes slightly caramelizes and sweetens them, yielding a rich flavor. Red tomatoes are used for this recipe and can be substituted with cherry tomatoes. Pictured are beefsteak tomatoes which also work well.
  • Red bell peppers – I use two for this recipe, seeded and quartered.
  • Head of garlic – The secret ingredient to get that creamy, savory flavor. Don’t worry, the flavor is not overpowering, but rather a beautiful balance of flavor as the garlic cloves roast with the vegetables, mellowing its flavor.
  • Olive oil – Drizzled over the vegetables just before roasting.
  • Heavy cream – ¼ cup of heavy cream is added for mouthfeel. If you prefer a dairy-free alternative, use coconut milk, but keep in mind, that this substitution may alter the taste.
  • Vegetable stock – Added to thin the soup a bit.
  • Fresh Basil – Added just before blending for a slightly sweet flavor as roasting basil can remove some of its flavor.
  • Seasonings – Salt and black pepper.
raw vegetables on baking sheet

How To Make Roasted Red Pepper and Tomato Soup

Are you ready to find out how to make the low-effort, high-reward soup of your dreams?

  1. Preheat oven to 400°F
  2. Add tomatoes, red peppers, onion, and garlic (cut side facing down) to a prepared baking sheet. Pour olive oil on top of vegetables and generously season with salt and pepper. Roast in the oven for 40-50 minutes or until slightly charred.
  3. Allow to cool for 10 minutes, then add to a blender along with fresh basil, red chili flakes, cream, and vegetable stock. Blend on high until smooth. Taste and adjust seasoning with salt and pepper, if necessary. If you prefer a thinner soup, add more stock. Enjoy!
  4. The soup is ready to serve after blending. If you would like to warm up the soup, pour it from the blender into a medium-sized pot over medium heat, do not bring to a boil. Serve with grilled cheese.

Garlic Confit Grilled Cheese

  1. Butter one side of sourdough bread. Layer with the desired amount of gruyère and white cheddar cheese. Slather garlic confit on the other piece of sourdough bread and place on top of the cheese. Butter the side facing you.
  2. Grill on medium to medium-low heat and both sides are toasted and cheese is melted.

Tips and Tricks

  • If you prefer a thinner soup, add more vegetable broth.
  • Don’t have a blender? You can use an immersion blender instead to puree the soup while its in the pot.
close up view of creamy tomato soup with grilled cheese

Variations

  • Spicy – Although this creamy soup has a roasted flavor, it’s not spicy at all. If you want a kick of heat, add cayenne pepper or red pepper flakes.
  • Herbs – You can swap the basil for fresh parsley.

What to Serve with Roasted Red Pepper and Tomato Soup

  • Grilled Cheese – What’s roasted tomato and red pepper soup without a decadent grilled cheese? It’s the pairing that goes so well together and it’s undoubtedly not the same experience without it. This cheesy, carby goodness calls for sourdough bread that’s buttered and toasted on one side, slathered with garlic confit on the other side of the bread, then sandwiched between gruyere and white cheddar cheese.
  • Croutons – For a garlicky crunch with every spoonful, top your soup with croutons.
  • Crusty Bread – Try toasted sourdough bread for dipping
  • Salad – Soup and salad is a classic choice. Try a simple garden salad or this easy Caesar salad recipe.
  • Cheese – Top the soup with crumbled feta cheese or shredded sharp cheddar cheese for more flavor.
a bowl of roasted red pepper and tomato soup with grilled cheese

Storage

This recipe serves about three people. If you find yourself with leftovers, ladle completely cooled soup into an airtight container and store it in the refrigerator for up to 5 days.

Frequently Asked Questions

Do you need to peel the roasted tomatoes and peppers for this soup?

I’ve found that peeling tomatoes and peppers is not necessary as the skins are not tough, especially after roasting. Once blended with the rest of the ingredients, you will not notice the skins.

How do you get the bitter taste out of red pepper soup?

Sometimes red bell peppers have a bitter taste if they are removed before they fully ripen. Seasoning the peppers and roasting them usually cooks the bitterness right out.

How do you roast peppers in the oven?

Slice the peppers in half and place them face down on a baking sheet. Pour olive oil on top of the peppers and generously season them with salt and pepper. Roast in the oven on 400°F for 40-50 minutes or until slightly charred.

roasted vegetables on baking sheet

Looking for More Comfort Food Recipes

Loving this Roasted Red Pepper and Tomato Recipe?

There’s a reason this recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

roasted-red-pepper-and-tomato-soup

Roasted Red Pepper and Tomato Soup

5 from 5 votes
This creamy roasted red pepper and tomato soup recipe is one of my favorite soups and so easy to make. Made with roasted tomatoes, red peppers, onions, garlic, and cream–see why this soup needs to be in your weekly rotation when the cooler weather starts to set in.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner, Lunch
Cuisine American

Equipment

  • Blender,
  • Baking Sheet
  • Pot
  • Pan

Ingredients

  • 2 pounds fresh ripe tomatoes, halved,
  • 2 red bell peppers, quartered
  • 1 large yellow onion, quartered
  • 2 heads garlic, halved crosswise
  • ¼ cup quality olive oil
  • ½ bunch basil
  • ¼ teaspoon red chili flakes
  • Kosher salt, to taste
  • ¼ cup heavy cream
  • ½ cup vegetable stock, plus more, if needed
  • Freshly cracked black pepper, to taste

Grilled Cheese

  • sourdough bread
  • salted butter
  • gruyère, grated
  • white cheddar, grated
  • 1½ tablespoons garlic confit

Garnish

  • Heavy cream, for drizzling on top
  • Black pepper

Instructions

  • Preheat oven to 400°F
  • Add tomatoes, red peppers, onion, and garlic (cut side facing down) to a prepared baking sheet. Pour olive oil on top of vegetables and generously season with salt and pepper. Roast in the oven for 40-50 minutes or until slightly charred.
  • Allow to cool for 10 minutes, then add to a blender along with fresh basil, red chili flakes, cream, and vegetable stock. Blend on high until smooth. Taste and adjust seasoning with salt and pepper, if necessary. If you prefer thinner soup, add more stock. Enjoy!
  • Soup is ready to serve after blended. If you would like to warm up the soup, pour from blender into a medium-sized pot over medium heat, do not bring to a boil. Serve with grilled cheese.

Garlic Confit Grilled Cheese

  • Butter one side of sourdough bread. Layer with desired amount of gruyère and white cheddar cheese. Slather garlic confit on the other piece of sourdough bread and place on top of the cheese. Butter the side facing you.
  • Grill on medium to medium-low heat and both sides are toasted and cheese is melted.
Keywords creamy roasted red pepper and tomato soup, how to make roasted red pepper and tomato soup, Roasted Red Pepper and Tomato Soup, roasted red pepper and tomato soup recipe, roasted red pepper and tomato soup with fresh tomatoes, roasted tomato and red pepper soup
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Chimichurri Chicken

by Leave a Comment

Nothing says summer like a plate of chimichurri chicken. Made with chicken thighs, grilled to perfection and topped with an incredible bright and fresh chimichurri sauce, these two pairings make an unbeatable match.

If you are looking for more recipes with chimichurri, then check out my Chimichurri Steak and Chimichurri Shrimp recipes next!

chimichurri-chicken

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Chimichurri Chicken

This chimichurri chicken recipe is one of my favorite chicken recipes. It is perfect for a weeknight dinner, date night at home, when entertaining guests, and especially perfect for when you are in the grilling mood.

chimichurri-chicken-closeup

Why This Recipe Works

  • Major flavor bomb – Something about a bright, fresh, and herbaceous sauce coupled with grilled chicken just does it for me.
  • Easy to make – I love how easy this grilled chimichurri chicken comes together. Perfect low effort, high-reward dish!

What is Chimichurri Chicken?

Let me give you a quick rundown of the sauce, first.

Chimichurri is an uncooked Argentinian herb sauce. It’s traditionally made with olive finely chopped parsley, oregano, garlic, olive oil, red wine vinegar ,and seasonings, however, there are many variations–some of which call for the use of cilantro and/or shallots.

chimichurri

Chimichurri sauce is typically paired with steak but this bright and herbaceous sauce has so many other great uses and pairings with different proteins, hence this awesome chimichurri chicken thighs recipe!

While you can substitute chicken thighs for breast, I personally prefer using thigh meat, as it is juicier and a lot more tender than its breast meat counterpart.

Ingredients you Need

Chimichurri Sauce

  • Parsley – Serves as the base and core of chimichurri sauce
  • Alliums – Garlic and shallot
  • Spices – Dried oregano, red chili
  • Red wine vinegar – Gives the sauce a little tang
  • Olive oil – Be sure to use quality olive oil

Marinated Chicken

  • Chicken thigh – I use one pound of boneless, skinless chicken thigh meat.
  • Seasonings – Cumin, onion powder, kosher salt, freshly cracked black pepper
  • Alliums – Garlic, and make sure it’s grated.
marinated-chicken

Grilled Chimichurri Chicken

The secret to the flavor-bomb of goodness of this dish is grilling the chicken. Unlike cooking chicken in a skillet, grilling lends an extra layer of smokey and char flavor that balances quite well with the chimichurri sauce.

If you do not have an outdoor grill, no worries.

Days when the weather isn’t optimal for grilling, I rely on my favorite grill pan to get the job done. It’s durable and cooks food perfectly, every time.

How to Make Chimichurri Chicken

  1. Marinate chicken. Marinate chicken with grated garlic, onion powder, cumin, olive oil, kosher salt and black pepper. Set aside to marinate for 30 minutes, best if one hour.
  2. Make the chimichurri sauce. Finely chop and dice parsley, garlic, shallots, red chili, and add to a bowl with red wine vinegar, quality olive oil, dried oregano, salt and pepper. Set aside to allow flavors to marry.
  3. Grill chicken. Cook chicken on the grill or a grill pan over medium-high heat until cooked through or internal temperature reaches 165°F.
  4. Top with chimichurri sauce. While chicken is hot off the grill, top with chimichurri sauce. Serve immediately.
chimichurri-chicken-recipe

What to Serve with Chicken Chimichurri

This dish is highly versatile and makes for a great main course. These are just a few ways I enjoy grilled chimichurri chicken:

  • Jasmine Rice – It’s simple and who doesn’t love rice that’s soaked in chimichurri sauce? I typically opt for Jasmine rice as it’s fragrant and absolutely delicious.
  • Protein and Veggie Bowl Is a fun way to get creative and mix your protein with grains and something fresh. My go-to is to start with rice as my base and add a fresh green salad or steamed vegetables–delish!

Tips and Tricks

  • Finely chop chimichurri sauce ingredients. This sauce cannot live up to its full potential if the herbs are not finely chopped.
  • Red wine vinegar works best. I do not suggest white vinegar as a substitute.
  • Customize to your liking. I’m a garlic girl, so I typically add an extra clove of garlic or two. If you like it spicy, add more chili.
chimichurri-chicken-closeup

Looking For More Grilled Recipes?

Try these favorites:

The Perfect Quick and Easy Appetizer or Main Course!

Are you loving it this chicken with chimichurri, too? Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

chimichurri-chicken

Chimichurri Chicken

5 from 2 votes
Nothing says summer like a plate of chimichurri chicken. Made with chicken thighs, grilled to perfection and topped with an incredible bright and fresh chimichurri sauce, these two pairings make an unbeatable match.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner, Lunch
Cuisine Argentinian

Ingredients

Chicken

  • 1 pound chicken thigh, boneless skinless
  • 1 teaspoon onion powder
  • ¾ teaspoon cumin, ground
  • 2 cloves garlic, large and grated
  • Kosher salt, to taste
  • Freshly cracked pepper, to taste

Chimichurri Sauce

  • ½ cup flat leaf parsley, finely chopped
  • 1 red chili, seeded and finely chopped
  • 3 cloves garlic, finely chopped
  • ¼ cup shallots, finely chopped
  • 2 tablespoons red wine vinegar
  • ⅓ cup plue 1 tablespoons quality olive oil
  • ¾ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

Instructions

  • Marinate chicken with grated garlic, onion powder, cumin, olive oil, and season to taste with kosher salt and black pepper. Set aside to marinate for 30 minutes, best if one hour.
  • Finely chop and dice parsley, garlic, shallots, red chili, and add to a bowl with red wine vinegar, quality olive oil, dried oregano, salt and pepper. Set aside to allow flavors to marry.
  • Cook chicken on the grill or grill pan over medium-high heat until cooked through or internal temperature reaches 165°F.
  • While chicken is hot off the grill, top with chimichurri sauce. Serve immediately.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Cornbread with Honey Butter

by Leave a Comment

This cornbread with honey butter recipe is super delicious and made on repeat. It’s super moist, has crispy golden edges and goes incredibly well with ultra creamy whipped honey butter. You will be surprised by how easy it is to make and I guarantee you won’t go back to the boxed stuff.

If you are looking for recipes to pair with this cornbread, check out my Easy Peach Cobbler and Oven-Baked Ribs recipes, next!

cornbread-with-honey-butter

Cornbread with Honey Butter

I love cornbread with honey butter; it makes for the perfect side dish, but also stands on its own. What’s great about this recipe is that it is easy to make, and also makes for terrific leftovers. The best part: pairing it with honey butter.

It you have not tried skillet cornbread with honey butter before, you are in for a treat. It’s easy to make, yields high in flavor, and is super moist.

Why Should You Use a Cast Iron Skillet?

This recipe has all you need to ensure you get that delicious, moist cornbread.

But to get that crispy exterior, you need to use cast iron skillet. I can’t recommend it enough and using one will guarantee you will have that signature crispy to moist texture.

buttermilk-cornbread

Cornbread Ingredients

Jiffy cornbread mix will always have a special place in my heart. I grew up inhaling it and eating at what seemed like all the time.

But once I was older, I started making my own and haven’t gone back since, and after you try this recipe, you might do the same.

Let’s get into what you will need:

  • Cornmeal – It’s what makes cornbread, well–cornbread and gives this quick bread its signature texture. Opt for fine cornmeal for this recipe.
  • Dry Ingredients – All-purpose flour, brown sugar, baking powder, baking soda, kosher salt
  • Sweeteners – Maple syrup and brown sugar are used for the cornbread batter. Honey butter is used for the whipped honey butter.
  • Eggs – Acts as a binder and aids in rising.
  • Buttermilk – Makes the cornbread moist, rich and tender.
  • Butter – This recipe calls for one stick of butter; 2 tablespoons for the cast iron pan and the remaining for the batter, adding to the richness.

How to Make Cornbread

You’ll be surprised at how easy it is to make this buttermilk cornbread in a cast iron. All it requires is a a few steps and you are on your way to enjoying amazing skillet buttermilk cornbread.

  1. Preheat oven to 425°F. Add cast iron skillet to the oven. You want the skillet to be hot when adding the batter.
  2. To a mixing bowl, add cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, kosher salt. Stir to combine.
  3. In a separate bowl, add maple syrup, eggs, buttermilk and melted butter. Whisk to combine.
  4. Remove skillet from the oven and add remaining 2 tablespoons of butter.
  5. Next, create a small well in the dry ingredients and add wet ingredients. Stir to combine, do not overmix.
  6. Add batter to the hot, buttered cast iron skillet, then bake in the oven for 22-25 minutes or until golden brown and the the center is set.
  7. Remove from oven and place on a cooling rack to cool.
buttermilk-cornbread-with-honey-butter

How to Make Honey Butter

Sometimes you need a cherry-on-top to your cornbread and that is exactly what this honey butter is.

It is incredibly easy to make, and you can whip it up while the cornbread is baking.

  1. Add room temperature butter, honey and salt to a stand mixer using the paddle attachment.
  2. Whip the butter on high until butter is light and fluffy.
  3. Transfer to a refrigerator safe container.

If you want to pair this cornbread with spicy honey, then check out this Hot Honey recipe!

What To Pair With Buttermilk Cornbread

Cornbread makes for the perfect side dish and also goes perfectly with

The possibilities are endless! Regardless of the pairing, be sure to serve cornbread warm.

cornbread-with-honey-butter-recipe

Frequently Asked Questions

Why do you need to heat the cast iron in the oven, first?

Getting the skillet ripping hot creates the perfect environment for a crispy crust. Place the cast iron in the oven as it preheats and just before adding the batter, remove it from the oven, add remaining 2 tablespoons of butter, and once melted, add the batter.

Why do you use a wire rack for cooling?

After removing cornbread from the oven, immediately transfer it to a wire rack to cool. Leaving it in the cast iron will cause steam from the cornbread to soften the crust.

Transferring it from the skillet to a wire rack will allow the steam to escape without sacrificing that beautiful crunchy outer layer.

Why do you need to spoon and level the flour?

The key to making great cornbread with the perfect consistency and texture is to make sure you use the perfect amount of flour. Scooping flour directly with a measuring cup can lead to using more flour than the recipe calls for.

Instead, use a spoon to fluff the flour and lightly spoon it into a measuring cup. Use a flat surface like the back of a knife to remove excess flour, then pour into dried ingredients.

What happens if you overmix the batter?

Overmixing can lead to dense cornbread. Be sure to mix and gently fold ingredients with a spatula just until well combined then pour into a hot and buttered cast iron skillet.

How long do I leave the cast iron skillet in the oven to get hot?

Place the cast iron skillet in the oven as soon as you begin to preheat. Once the oven is fully preheated, remove the skillet and add the butter. The time it takes for the oven to preheat should be enough time for you to assemble the batter and sufficiently heat the cast iron skillet. Just make sure the skillet is ripping hot.

Looking For More Recipes?

Check out these favorites:

Loving This Cornbread with Honey Butter Recipe?

We love this moist buttermilk cornbread too! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for support Whisper of Yum and happy eating!

cornbread-with-honey-butter

Cornbread with Honey Butter

This cornbread with honey butter recipe is super delicious and made on repeat. It's super moist, has crispy golden edges and goes incredibly well with ultra creamy whipped honey butter. You will be surprised by how easy it is to make and I guarantee you won't go back to the boxed stuff.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 people
Author Jeri Mobley-Arias
Course Side Dish
Cuisine American

Equipment

  • 10" cast iron skillet
  • 2 mixing bowls
  • 1 Wire Rack
  • 1 stand or hand mixer

Ingredients

Dry Ingredients

  • 1¼ cup cornmeal
  • 1 cup all-purpose flour, spooned and leveled
  • ⅓ cup light brown sugar, packed
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder

Wet Ingredients

  • 1½ cups buttermilk
  • 1 stick butter, melted
  • 2 eggs, beaten
  • 2 tablespoons pure maple syrup

For Cast Iron

  • 2 tablespoons butter

Honey Butter

  • 1 stick butter, room temperature
  • 2½ tablespoons honey
  • ⅛ teaspoon kosher salt

Instructions

Buttermilk Cornbread

  • Preheat oven to 425°F and add the cast iron skillet to the oven. You want the skillet to be hot when adding the batter.
  • To a mixing bowl, add cornmeal, all-purpose flour, brown sugar, baking powder, and kosher salt. Whisk to combine, breaking any clumps with your fingers. In a separate bowl, add maple syrup, eggs, buttermilk and melted butter. Whisk to combine.
  • Remove skillet from the oven and add remaining 2 tablespoons of butter. Next, create a small well in the dry ingredients and add wet ingredients. Stir to combine, do not overmix.
  • Add batter to the hot, buttered cast iron skillet, swirl to coat the bottom with melted butter, then bake in the oven for 22-25 minutes or until golden brown and the the center is set. While cornbread is baking, make the honey butter.
  • Once cooked, remove from the oven and transfer the cornbread to a cooling rack. Spread honey butter over the top and enjoy immediately. Best enjoyed warm.

Honey Butter

  • Add room temperature butter, honey and salt to a stand mixer using the paddle attachment.
  • Whip the butter on high until butter is light and fluffy. Transfer to a refrigerator safe container. Honey butter will keep in the refrigerator for 1 week.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Crispy Beer Battered Fish

by 15 Comments

This crispy beer battered fish recipe is one of my favorites. Made with flaky cod that is fried and wrapped in a flavorful, light and crispy beer batter. The best part? The delicious homemade dilly tartar sauce that really brings this crispy beer battered fish home.

If you are looking for more fried seafood recipes, then check out my Honey Walnut Shrimp, Beer Battered Fish Tacos and Crispy Fish Sandwich recipes, next!

crispy-beer-battered-fish

Crispy Beer Battered Fish

Sometimes we have fish Fridays at home, and when we do, I always go for this crispy beer battered fish recipe. The crunchy beer battered coating plus the flaky, tender cod really makes crunchy fillets of goodness irresistible.

Growing up, my mom would take me to Long John Silvers, an American seafood fast-food chain. I would always get the fish and chips basket with the hushpuppies.

Each visit was a special treat, and I especially loved dunking the fish into the sauces before taking a –I’m a sauce girl, what can I say?

Fast-forward to today, I still enjoy indulging in these crispy, tender and flaky pieces of fried goodness, but I prefer to make my own.

I’m excited to share this recipe because not only does it promise big on flavor, but the recipe is straightforward and easy to follow.

What Type of Fish Should You Use?

My go-to fish for making crispy beer battered fish will always be cod for its light and flaky texture that goes incredibly well with with the light and crispy beer batter.

Curious about other types of fish you can use? Cod, haddock and orange roughy are also great choices.

crispy-beer-battered-fish-tartar-sauce

What Type of Beer Should You Use For Crispy Beer Battered Fish?

Go for a Mexican lager or light lager. I typically go for a can of Modelo or Tecate. Whichever you choose, just make sure it’s cold. Bonus: you can treat yourself to what’s left in the can!

Oh, and if you’re worried about the alcohol content in the beer, don’t worry; it will cook off during the frying process.

Ingredients You Will Need

Making beer battered fish requires only a handful of ingredients-most of which are seasonings-and is a lot easier to whip up than you think. This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

Now let’s talk about the crispy batter for the fish. The secret to getting light and crispy fried fish is the addition of baking powder.

beer-battered-fish

After adding and mixing the batter ingredients, tiny gas cells form which later expands and rise once added to the hot oil, creating a lighter and airy texture. The result is a light and airy texture that with the perfect amount of crunch.

Now for the sauce. This dill-and-caper-forward tartar sauce is a guaranteed crowd-pleaser. It’s creamy, full of texture, herbaceous, and briny all at the same time and I absolutely love it! Try your hand at this tartar sauce recipe and you’ll never go for the store-bought bottle again.

Here’s what you will need:

Beer-Battered Fish

  • Flour
  • Baking powder
  • Paprika
  • Garlic powder
  • Onion powder
  • Old Bay seasoning
  • Kosher salt
  • Beer, preferably Mexican lager

Tartar Sauce

  • Good quality mayonnaise
  • Capers plus brine
  • Fresh dill
  • Shallots
  • Lemon
  • Sweet Relish
  • Dijon mustard
  • Kosher salt
  • Garlic
crispy-beer-battered-fish-batter

How To Make Crispy Beer Battered Fish

You are just steps away from making the best beer battered fish. Now let’s get into the how-to:

Beer-Battered Fish

  1. To a mixing bowl, add flour, baking powder, paprika, old bay, garlic powder, onion powder, and salt. Whisk to combine ingredients. Next, add cold beer and mix smooth. Do not over-mix, small lumps in batter is okay. Cover and refrigerate for 15 minutes.
  2. Meanwhile, prepare a baking rack on top of a rimmed baking sheet. Add oil to a dutch oven or heavy-bottomed pot until it measures 1½ inches deep. Heat until oil reaches 375°F or when oil appears shimmery.
  3. Pat cod dry then season both sides with salt and pepper. Dip cod fillets into batter, one at a time, then use a fork to remove from batter, allowing excess batter to drip back into the bowl.
  4. Add cod to oil, a few pieces at a time. Careful to not overcrowd the dutch oven. Maintain a temperature of 350°-375°F.
  5. After 4-5 minutes or when batter is golden brown, use a spider strainer to remove pieces from oil and place on wire rack.
crispy-beer-battered-fish-frying

Tartar Sauce

  1. Simply add all ingredients to a bowl and mix until well combined.
  2. Place in the refrigerator until ready to serve. Best when made one hour before starting on the fish.
tartar-sauce

Watch How to Make It

What to Pair with Beer Battered Fish

What’s crispy fried fish without a solid dip? I always pair beer battered fish with my homemade, dill-forward tartar sauce (recipe below!), malt vinegar, and a squeeze of lemon.

If you have not had malt vinegar before, it is a type of vinegar that is made with malted grains of barley. It has a unique astringency, deep brown color and goes incredibly well with beer battered fish.

If you have had fish and chips before, you have probably tasted malt vinegar. Either way, when making this recipe, get your hands on a bottle and thank me later.

Another great and obvious pairing is french fries. I cut corners and go for frozen french fries and then toss them in the air fryer for a few minutes, and there you have it–fish-and-chips.

In a sandwich mood? Slap a fillet between two buns slathered with my homemade dilly tartar sauce and enjoy!

crispy-beer-battered-fish-recipe

Tips for Making the Best Crispy Beer Battered Fish

  • Place cooked cod on a wire rack to drain remaining oil. If you place cooked fillets on a paper towel, the batter will turn into a soggy mess.
  • Make sure the oil is hot. If the oil is not hot enough, you will end up with soggy pieces. If the oil is too hot, you will end up with crunchy and possibly overcooked batter and undercooked fish. I aim for 375°F then maintain a range between 350°F – 375°F while cooking.
  • Go for fresh, not frozen fish. If possible, visit your local fishmonger and go for the freshest fish you can get your hands on.
  • Cut cod into 3-inch long pieces. This will ensure even cooking and roughly 3-4 minutes cooking time for each fillet.
  • Do not to crowd or stack pieces of fish when frying. Fry only a few pieces at a time.
  • Pat fish dry prior to seasoning with salt and pepper to remove excess moisture.

Looking for More Seafood Recipes?

Try these favorites:

Loving This Recipe?

There’s a reason why we can’t get enough of this crispy, flaky goodness! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

crispy-beer-battered-fish

Crispy Beer Battered Fish

5 from 9 votes
This crispy beer battered fish recipe is one of my favorites. Made with flaky cod that is fried and wrapped in a flavorful, light and crispy beer batter. The best part? The delicious homemade dilly tartar sauce that really brings this crispy beer battered fish home.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner, Lunch
Cuisine Seafood

Equipment

  • Kitchen Thermometer
  • Dutch Oven
  • Wire Rack
  • Baking Sheet
  • Spider strainer

Ingredients

Tartar Sauce

  • ½ cup quality mayonnaise, I use Hellman's
  • 1½ tablespoons fresh dill, finely chopped
  • 2 teaspoons dijon mustard
  • ½ teaspoon kosher salt or to taste, I use Diamond Crystal
  • ¼ teaspoon freshly cracked black pepper
  • 2 cloves garlic, grated
  • 2 tablespoons shallot, finely chopped
  • 2 tablespoons capers coarsely chopped
  • 1½ teaspoons caper brine

Crispy Beer Battered Fish

  • 1 pound cod fillet, cut into 3-inch long pieces
  • 1 cup flour
  • ½ teaspoons baking powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon old bay seasoning
  • ½ teaspoon paprika
  • 1¼ teaspoon kosher salt, Diamond Crystal brand
  • 1 cup Mexican lager, plus more if you prefer a thinner batter
  • Oil for frying

For Serving

  • Lemon wedges
  • Malt vinegar
  • French fries

Instructions

Tartar Sauce

  • Best if made one hour before frying fish. Add all ingredients to a bowl and mix well. Cover and refrigerate until ready to serve.

Crispy Beer Battered Fish

  • To a mixing bowl, add flour, baking powder, paprika, old bay, garlic powder, onion powder, and salt. Whisk to combine ingredients. Next, add cold beer and mix smooth. Do not over-mix, small lumps in batter is okay. Cover and refrigerate for 15 minutes.
  • Meanwhile, prepare a baking rack on top of a rimmed baking sheet. Add oil to a dutch oven or heavy-bottomed pot until it measures 1½ inches deep. Heat until oil reaches 375°F or when oil appears shimmery.
  • Pat cod dry then season both sides with salt and pepper. Dip cod fillets into batter, one at a time, then use a fork to remove from batter, allowing excess batter to drip back into the bowl.
  • Add cod to oil, a few pieces at a time. Careful to not overcrowd the dutch oven. Maintain a temperature of 350°-375°F.
  • After ~5 minutes or when batter is golden brown, use a spider strainer to remove pieces from oil and place on wire rack.
  • Repeat until all pieces are fried.
  • To serve, plate fish and squeeze lemon juice over pieces. Enjoy with tartar sauce, malt vinegar and french fries (if so you choose to).
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Dilly Deviled Eggs

by 3 Comments

This dilly deviled eggs recipe is a must-have at gatherings. Made with mashed, hard boiled egg yolks, fresh dill, mayonnaise, dijon mustard, and a few other ingredients, then topped with smoked salmon. It’s simple to make and sure to please!

If you are looking for more egg recipes, then try my Curried Deviled Eggs, Loaded Deviled Eggs, How to Make Egg Bites, TikTok Egg Boil and Soy Sauce Eggs recipes, next!

dilly-deviled-eggs

Dilly Deviled Eggs

I don’t need an excuse to make these dilly deviled eggs. Sure, for game day, a party appetizer or Easter, these deviled eggs are a hit and for-sure my go-to appetizer.

But I don’t wait for a special occasion to make these deviled eggs because they are THAT good.

What makes these deviled eggs with dill so great is its fantastic flavor.

Not only are these the perfect deviled eggs for dill lovers, but the addition of smoked salmon is like the cherry-on-top, really taking your tastebuds to flavor-town.

dilly-deviled-eggs-on-plate

Why This Recipe Works

I know, I know, does the world need another deviled eggs recipe? And frankly, if it tastes like this, then, YES.

These hand-held tasty bites have an irresistible creamy filling that’s dilly, a little briny, and a little smoky. The flavors marry incredibly well, creating a delightful explosion of flavors in your mouth.

In case that description didn’t already sway you, here are a few more reasons to give this recipe a try:

  • Deviled eggs are easy to prepare. It is one of those low-effort, high-reward eats.
  • You don’t need a special occasion to make these dilly deviled eggs. They also make for a great anytime snack.
  • This easy deviled eggs recipe is here to make life easy for you. In addition to this being a simple recipe, the eggs can also be made days ahead followed by simply making the creamy filling just before you are ready to serve.

Why Are They Called “Deviled” Eggs?

The story goes way back to the 19th century, where the term was used to describe foods that were zesty or made with spice.

It was later that the term was used to describe these tasty eggs with a creamy filling as “deviled” eggs as they were invariably made with mustard and pepper, which for some, was considered “spicy”.

smoked-salmon

Ingredients to Make Dilly Deviled Eggs

  • Large eggs
  • Smoked salmon
  • Quality mayonnaise
  • Sour cream
  • Dijon mustard
  • Fresh dill
  • Smoked paprika
  • Capers plus caper brine
  • White pepper
  • Kosher salt

How Long are Deviled Eggs Good For?

Err on the safe side and consume these dilly deviled eggs within two days. Be sure to keep leftover eggs in a refrigerator safe container and cover with a lid and stored in the fridge.

That said, even though these portable finger-eats are good for a couple of days, they are best eaten within a few hours after piping the creamy yolk filling.

As the dilly deviled eggs with smoked salmon sits, the filling will slightly discolor over time–don’t worry, it wont affect the taste–but, again, it is best eaten within a few hours.

Can Dilly Deviled Eggs Be Made Ahead of Time?

They sure can! After boiling eggs, place in an ice bath for 10 minutes, peel, then stash them in a refrigerator safe container, in the fridge, for up to 4 days.

One hour before serving, follow remaining steps and serve.

It is best to wait to separate the yolks from egg whites until you are ready to serve within an hour.

dilly-devilled-eggs-with-smoked-salmon

What’s The Perfect Boiled Egg Time?

Add eggs to boiling water and cook for 12-13 minutes. Next, transfer to an ice bath for 10 minutes.

Follow these steps and you will have the perfect yolk setting for your dilly deviled eggs. No yolks with a green outer color and dry texture, here, folks.

Tips For No-Fail, Easy-Peel Hard Boiled Eggs

Here are a couple of tips for magically easy-peel eggs, every time:

  • First, add eggs to pot once water is boiling. Cooking eggs from cold water causes the membranes to stick to the shells, making it difficult to remove the shell.
  • Crack and peel the bottom part of the egg, then work your way to the top of the egg.
  • Peel eggs under cold running water. This helps separate the shell from the egg white.
  • Fresher eggs are harder to peel. Go for older eggs for easier peeling.
dilly-deviled-eggs-overhead

For More Delicious Egg Recipes

Check out these favorites:

Loving This Recipe?

There’s a reason why this deviled egg recipe with dill and smoked salmon is one of our favorites! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

dilly-deviled-eggs

Dilly Deviled Eggs

5 from 2 votes
This dilly deviled eggs recipe is a must-have at gatherings. This tasty finger-food is made with mashed, hard-boiled egg yolks, fresh dill, mayonnaise, dijon mustard, and a few other ingredients, then topped with smoked salmon.
Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Servings 24 deviled eggs
Author Jeri Mobley-Arias

Ingredients

  • 1 dozen large eggs
  • ¼ cup quality mayonnaise
  • 2 teaspoons sour cream
  • 2½ teaspoons dijon mustard
  • 2½ teaspoons fresh dill, finely chopped
  • ⅛ teaspoon pimentón or smoked paprika
  • ⅛ teaspoon white pepper
  • 2½ teaspoons capers, finely chopped
  • ¼ teaspoon caper brine
  • ¼ teaspoon kosher salt or to taste, Diamond Crystal brand

Garnish

  • ¼ cup smoked salmon
  • Fresh dill
  • Freshly cracked black pepper

Instructions

  • In a large dutch oven, add enough water so that there is 1 inch of water above the eggs. Bring water to a rolling boil, then carefully add the eggs. Set a timer for 12 minutes. Meanwhile, prepare an ice bath for the eggs.
  • When the timer goes off, carefully add hard boiled eggs to the ice bath. Set a time for 10 minutes.
  • Carefully peel eggs under light running water.
  • You can slice eggs the traditional way (lengthwise) or if you want the eggs like what you see picture, remove a small end on both sides of the eggs (save the ends!). This will allow them to stand on an end. Next, halve eggs width-wise and scoop the yolk into a bowl. Place halved whites on a platter and small ends back into the cavity of each egg.
  • Mash yolks with a fork and add mayonnaise, sour cream, dill, dijon mustard, smoked paprika, white pepper, capers, caper brine, and kosher salt. Stir until smooth.
  • Place creamy filling into a sandwich-sized ziplock bag and trim a small end off. Pipe filling into each of the cavity of the eggs. Top with a piece of smoked salmon and garnish with fresh dill and freshly cracked black pepper. Enjoy!
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!