Are you craving a cozy and comforting meal that’s both nutritious and delicious? Look no further than this quick and easy recipe for Tomato and Roasted Butternut Squash Soup. Packed with flavor, this soup is perfect to enjoy hot on a chilly evening or cold if the weather is warmer.

The simplicity of this soup is one of its best features. A handful of ingredients make a deliciously creamy soup, which is high on my list of comfort foods.

What are the ingredients?

• Canned whole Roma tomatoes. They make the first step easier and they taste much better than the store bought tomatoes during the winter months.
• One-half of a roasted Butternut Squash. The carmelization that happens when roasting enhances the flavor of the squash which elevates the taste of the soup. The squash halves are brushed with olive oil, salt and pepper and turned face down on a baking pan.
• One whole Yellow Onion. The onion gets cut into fourths, drizzled with olive oil, and then added to the pan with the squash.
• Garlic Cloves. They are peeled and added to the baking pan or cut the top from a whole clove of garlic, cover with olive oil, and wrap in foil. The flavor from the roasted garlic cannot be matched!
• Vegetable Broth. Chicken broth or water can be substituted. Vegetable broth adds a nice mild flavor. Sometimes I like to have meat free meals and this is one of them.
• Basil. Dried basil goes in the soup and optional fresh basil when serving.
• Brown Sugar. This is optional or can be substituted with another sweetener. It really helps blend out the acidic taste from the tomatoes especially when added along with White Balsamic Vinegar.
• Season with Salt & Pepper.

How to put it all together.

Once the squash and veggies are done, allow to cool slightly and add to a blender. If using a whole roasted garlic bulb, squeeze all the cloves out and into the blender. The squash blend is so delicious on it’s own and could be quickly made into a soup by adding a little coconut milk or heavy cream. For this recipe, we blend the tomatoes separately, and then add to the squash along with the rest of the ingredients and simmer for 10-15 minutes.

Ways to serve:

• Serve this soup cold during the summer months and use as a dip for a grilled cheese sandwich, with lots of chopped fresh basil added. This is one of my favorites!
• Add a splash of heavy cream and croutons.
• Serve with mini saltine crackers.
• Add chopped, cooked bacon to the soup and serve with a grilled cheese sandwich.

Easy Tomato and Butternut Squash Soup

Recipe by DamarisCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

40

minutes

A family favorite recipe.

Ingredients

• 1/2 butternut squash, roasted

• 1 medium onion, roasted

• 1 head garlic, roasted

• 1 cup vegetable broth

• 1/2 cup water

• 1 28oz. can whole peeled Roma tomatoes

• 1 tbsp dried basil

• 1/4 cup brown sugar

• 1 tbsp white balsamic vinegar

• 1 tsp salt, to taste

• 1/4 tsp black pepper

• Avocado oil, as needed

Directions

• Heat oven to 350 degrees.
• Line a baking pan with parchment paper.
• Cut one butternut squash in half. Sprinkle with salt and avocado oil. Add to baking pan, cut side down.
• Cut the top from the garlic bulb. Drizzle with the oil and wrap in foil or parchment paper and add to the baking pan.
• Peel and roughly chop one onion. Add it to the baking pan. Roast for 25-30 minutes or until the squash is tender.
• Pour the can of tomatoes into a blender. Blend until smooth or as preferred. Add the tomatoes, vegetable broth, and seasonings to a medium sized pot.
• Remove the roasted vegetables from the oven and allow to cool slightly.
• Add all of the vegetables(half of the butternut squash)to a blender along with the 1/2 cup of water. Blend until really smooth. Add small amounts of water or broth if needed.
• Add the squash mixture to the tomatoes and stir to blend. Simmer for 10-15 minutes.
• Serve hot or cold.

If you are looking for more soup recipes:

• https://www.chipsandpepper.com/instant-pot-chicken-and-rice-soup/
• https://www.chipsandpepper.com/thai-sweet-potato-soup/
• https://www.chipsandpepper.com/favorite-vegetable-soup-grilled-cheese-croutons/
• https://www.chipsandpepper.com/easy-chicken-noodle-soup/

The post Easy Tomato and Butternut Squash Soup appeared first on Chips & Pepper.

Tips

• This recipe uses canned tuna for convenience. One grilled tuna steak instead, is delicious as well.
• White albacore tuna, wild caught, packed in water is a great choice here. Any kind of white tuna in water would be a great option. Oil packed tuna will give the salad a different taste and texture.
• Store in an airtight container for 3-4 days in the refrigerator. A perfect meal prep recipe!
• Using fresh or dried herbs depends on personal taste and availability.

How To Serve

• Pile this amazing salad onto a buttered and toasted brioche bun
• Add to everything bagels
• Lettuce cups- great low carb option-or lettuce wraps
• Add to a green salad
• Add pasta, cooked and cooled to the tuna salad
• Serve with dill pickles on the side
• Make a tuna melt

Substitutions

• I usually use Duke’s mayo in this recipe(or homemade) which is great and naturally sugar free. If healthy fats and no unnecessary added ingredients are a concern- the Primal Kitchen brand mayo is the best option that I know of at the moment.
• If mayo tuna salad is not what you want then, one to two whole avocados blended with a few drops of olive oil can substitute for the mayo. Mix in with the rest of the ingredients as directed. May turn dark after one day.
• Green onions can be used instead of the red.
• I have not tried this but, plain greek yogurt could be used for a lighter option instead of the mayo as well.

A handy printable recipe card is below.

Healthy Tuna Salad Recipe

Recipe by DamarisCourse: SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Calories

142

kcal

A tuna salad recipe that is so crunchy and delicious and it will wake up your taste buds. It is perfect for meal prep lunches and great for snacks as well.

Ingredients

• 1 9oz. can White Albacore Wild Caught Tuna in water, drained

• 1/2 medium sweet red bell pepper, minced

• 1 celery rib, minced

• 1/2-1 cup mayonnaise

• 1 tablespoon fresh lemon juice

• 3 tablespoons red onion, minced

• 1 1/2 teaspoons sweet pickle relish

• 1 teaspoon fresh parsley flakes, or dried, chopped into small pieces

• 1 teaspoon coriander

• 3/4 teaspoon fresh dill, or dried, minced

• 1/2 teaspoon fresh garlic, crushed

• 1/8 teaspoon sea salt and black pepper

• Brioche buns buttered and toasted, optional

Directions

• Add the tuna, red pepper, and celery into a large mixing bowl.
• Add the rest of the ingredients into a smaller mixing bowl and whisk together until completely combined. Pour into the bowl with the tuna mixture.
• Mix everything together until combined. Chill at least one hour before serving.
• Store in an airtight container in the refrigerator for up to 3-4 days.
• Serves 4-6.

Notes

Anytime that I want a healthy meal and especially easy lunch recipes, I have a few go-to salads that are mostly made from pantry staples or basic ingredients that can be made quickly. Check out my Wedge Salad, the Skinny Egg Salad, and Mediterranean Chicken Salad! Healthy Tuna Salad is the perfect addition to the line up.

*Affiliate links may be used in this post.

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Cooking cornbread in a skillet is the best way in my opinion. The cast iron skillet’s amazing heat retention gives crispy edges and a soft, crumbly center. This recipe can be cooked in and 9 x 13 pan as well. The taste and texture just will not be exactly the same. Classic cast iron is preferable but, I use the nonstick coated pans occasionally.

Skillet Mexican Cornbread is a great addition to our New Years dinner every year which includes my favorite collard greens and black eyed pea salad. Add this ham dip for an appetizer and it’s a party… It is also really good with chicken tortilla soup or a hearty bowl of chili.

Handy Tips

• I like Skillet Mexican Cornbread in particular because it makes a large amount that we can wrap up and freeze for later use.
• If you don’t want obvious corn kernels in your bread, substitute a can of cream style corn instead. Add to that 1-2 tablespoons of chopped jalapeno pepper, green chiles, or poblano pepper. And a couple tablespoons of red bell peppers, chopped fine.
• I use Monterey Jack cheese for this recipe. It melts right into the batter. I haven’t tried any other cheese but, feel free to experiment.
• Don’t be alarmed because the cornbread batter is so thick, it’s perfectly fine.
• Good quality butter(not the store brand ones) is always the best option for any recipe!
• I really like to use coarse ground cornmeal and it is really hard to find locally for me. I linked an online source here.
• Chop leftover chilled cornbread into cubes and toast for croutons.

Skillet Mexican Cornbread

Recipe by DamarisCourse: Bread, Quick BreadCuisine: MexicanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

35

minutes

Skillet Mexican Cornbread recipe is enough for a crowd with crispy edges. The center is soft and crumbly and slightly sweet.

Ingredients

• 3 cups all-purpose flour

• 1 cup yellow cornbread, course ground preferable

• 1/2 cup granulated sugar

• 2 tablespoons baking powder

• 2 teaspoons salt

• 2 cups whole buttermilk, room temperature

• 3 large eggs, room temperature

• 2 sticks unsalted butter, melted and cooled slightly

• 2 cups Monterey Jack cheese, shredded

• 1 can Southwestern Corn/Poblano Mix, I use Del Monte brand

• 1 tablespoon fresh dill, for garnish(optional)

• 1-2 tablespoons melted butter

Directions

• Preheat the oven to 350 degrees. Butter a 12-inch cast iron skillet.
• In a large bowl whisk the eggs together. Stir in the sugar, butter, and buttermilk.
• In a separate bowl mix the flour, cornmeal, baking powder, and salt together. Add the dry ingredients to the wet ingredients. Stir until just combined.
• Add the corn and cheese and stir into the batter.
• Pour batter into the prepared skillet and bake for 30-35 minutes or until a toothpick inserted in the center of the cornbread comes out clean. Remove from the oven and brush the top with melted butter and sprinkle with the chopped fresh dill(optional).
• Makes 12-14 servings.

The post Skillet Mexican Cornbread appeared first on Chips & Pepper.

This is the perfect recipe for a quick and delicious meal to add to your weekly menu rotation. Our last weekly menu plan gives lots of fall comfort food recipe ideas for dinners and one dessert! We have several menus available with clickable links to each recipe on the website. Search for menu in the search bar to check them out! I will be adding more menu plans with lots more options as the recipes become available! Most of the recipes are perfect for busy weeknights and are a great way to make meal planning and grocery shopping less time-consuming!

This is a plain/no toppings photo of this chicken and spinach enchilada recipe and please excuse the low-quality iPhone photo above, it was taken on one of my recipe testing days This recipe makes a lot of chicken and spinach sauce but I like to add what’s leftover across the top of the enchiladas before baking, along with some shredded cheese. I have made them without the sauce on top but with enchilada sauce or salsa verde but, the sauce on top is the best by far

What The Creamy Chicken and Spinach Filling Consists Of…

• Onions-Small to medium, chopped
• Green Chiles-The Fire Roasted reen Chiles from Trader Joes are good in this!
• Garlic-Minced.
• Chopped Cooked Chicken-I use a rotisserie chicken, usually one breast and thigh is enough.
• Heavy Cream-This is the magic ingredient in this creamy sauce!
• Flour-Just a tablespoon or two to thicken the sauce.
• Fresh Spinach-Just let it wilt into the finished sauce.
• Chicken-Rotisserie chicken works great!
• Cheese-I used a combination of shredded Monterrey Jack & Quesadilla that can be found in the Mexican food section at Walmart grocery stores. Mozzarella cheese can be used instead.

Do The Enchiladas Freeze Well?

I freeze the chicken and spinach filling in a freezer-safe container. Thaw overnight in the fridge and stir well before/while heating, add chicken broth as needed to thin it out. And then add to the tortillas as usual. This makes a great make-ahead freezer meal!

What are the optional toppings?

• Iceburg Lettuce, shredded
• Tomatoes, chopped
• Avocados, chopped
• Extra spinach, shredded
• Sour cream is not shown but we usually add it. Plain greek yogurt can be substituted for the sour cream.
• Quesadilla cheese
• A squeeze of lime juice
• Fresh Cilantro

“Cooking is like love. It should be entered into with abandon or not at all.”

– Harriet van Horne

Best Chicken and Spinach Enchiladas

Recipe by DamarisCourse: DinnerCuisine: MexicanDifficulty: Easy

Servings

7

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

300

kcal

The made from scratch creamy spinach and chicken sauce and the fresh toppings make these enchiladas so worth the little time it takes to make them!

Ingredients

• 1 Medium Onion, Chopped

• 2-3 tablespoons Olive Oil

• 2 Cloves Garlic, Minced

• 1 can Green Chilies

• 1 teaspoon Cilantro, Dried or Fresh

• 1/2 teaspoon Salt

• 1/4 teaspoon Black Pepper

• 1/2 teaspoon Onion Salt

• 1 tablespoon Flour

• 1/2 cup Heavy Cream

• 4 cups Fresh Baby Spinach

• 4 cups Cooked Rotisserie Chicken, chopped

• 1/2 cup Chicken Broth, as needed

• Flour Tortillas, I used the larger size(burrito)

• 2 cups shredded Monterrey Jack Cheese or Quesadilla Cheese
  

Directions

• In a large skillet add and saute onions in the olive oil on medium-high heat, stirring often until onions are translucent. Add the minced garlic and continue to cook for about 1 minute.
• Add the green chiles to the onions and garlic, stirring to combine.
• Add the cilantro, onion salt, black pepper, salt, and flour. Stir to combine.
• Add the heavy cream, stirring.
• Add chopped chicken( about 1.5 chicken breast halves from a rotisserie chicken) and chicken broth to the sauce. Add chicken broth until the sauce reaches the desired consistency. It should be creamy but not thin(as in runny).
• The spinach goes in last. Stir it into the sauce just until it has wilted and then remove the pan from the heat.
• Spray a 9 x 13-inch glass baking dish with olive oil nonstick spray.
• Lay tortillas out on a cutting board, and add the chicken sauce/filling and shredded cheese onto the center of tortilla, roll the tortilla as tightly as possible and add to the baking dish seam sides down.
• Spread the leftover chicken and spinach sauce over the enchiladas. Spread the rest of the shredded cheese over that.
• Cover the baking dish with foil and bake in a 350-degree oven for 30-35 minutes until heated through.
• Remove from the oven and add toppings of choice.

Notes

• Option #2 Spread the leftover sauce(about 2 cups) over the bottom of the pan and pour a jar of tomatillo salsa over the top of the enchiladas.

Follow along on Instagram-https://www.instagram.com/chipsandpepper.blog/

Easy dinners are always a hit around here. Tacos or enchiladas are the perfect solutions. Here are a couple of my favorites to make!

Cauliflower Tinga Tacos

Butternut Squash Chorizo Tacos

The post Best Chicken and Spinach Enchiladas appeared first on Chips & Pepper.

Why Citrus In Slaw?

I like to find ways to use in-season and our favorite fruits and veggies even in regular recipes that we might eat weekly. The citrus that I used in this recipe is orange zest, mandarin oranges, and lemon juice. The orange zest is where the flavor comes in, the more the better, in my opinion. The mandarin oranges are optional but, I never skip the zest! More vitamin C is always better!

The combination of lemon and orange is so good! They blend together well in the dressing for Citrus Poppyseed Winter Slaw which is similar to a lemon poppy seed dressing.

Ingredient Checklist and Substitution Ideas

• Cabbage- Green cabbage is what I used, red cabbage would add a pop of color and additional nutrients!
• Mandarin Oranges- They add a little sweetness and color but, are optional and can be substituted with your favorite fruits or oranges that are in season. Blood oranges are a favorite!
• Carrots- Grated carrots are pretty and add even more nutrients.
• Green Onions- Sometimes I use chives instead.
• Parsley- For color and flavor. Fresh is best if it is available!
• Olive Oil or any neutral oil – Mayo can be used instead of olive oil. I prefer olive oil for the flavor, and it feels a lot lighter.
• White Balsamic Vinegar- Is just delicious, if that isn’t available apple cider vinegar will do.
• Orange zest- There really isn’t a substitute for this because it is where a big portion of the flavor comes from!
• Lemon Juice- If not available use juice from the orange.
• Poppy Seeds- They make this slaw pretty but, are optional!
• Celery Seeds- They add a lot of flavor as well.
• Salt and Pepper- For seasoning to taste.
• Dry Mustard- Another component of the dressing that can be substituted with one teaspoon dijon mustard.
• Garlic Powder- Always a good idea in my opinion or use fresh garlic, which is even better.
• Salt and Pepper- 1/4 teaspoon salt and 1/8 teaspoon black pepper or to taste.
• Chopped baby spinach- would make a great add-in or substitution for something else.

How To Assemble Aloha Chicken Sausage Dogs

Open the hotdog or sausage buns and spread with mayo of choice, top with swiss cheese or cheese of choice, and pop under the broiler just until the cheese is melted and buns are soft. Add the grilled or pan-fried sausage dogs to the buns. Add any salad ingredients like sliced jalapenos, red onion, or avocado for extra flavor and texture. Top everything with the winter slaw. Serve with sweet potato fries, baked beans, or just potato chips- all are great options and perfect for any size family dinner.

What to Pair Citrus Poppyseed Winter Slaw With

• Barbeque Chicken
• Smoked Pulled Pork
• Pork Carnitas
• Tacos
• Grilled Seafood
• Aloha Chicken Sausage Dogs(what I used for this recipe post) So Good!!

The New Year means that we want to eat all the salads(in my case, I Need to eat all the salads, ha!) and I am so happy that this slaw has a hint of sweetness but, it is mostly natural sugar from the oranges and no added sugar depending on what kind of orange juice is used. I may not only share healthy recipes on this site but, my one main personal goal lately is to create a healthy diet that becomes a habit that we can stick with at least 90% of the time.

This time of year I try to use as many in-season fruits and veggies in our meals as I can. This is the best way to try new foods at their peak ripeness and new recipes:)

How Long Does Winter Slaw Last In The Refrigerator?

It will last up to 3 days in a sealed container in the refrigerator. It does taste the absolute best the day of. Of course, this is up to individual opinion! The best part about this slaw recipe is that it is the perfect complement to so many main dishes. This means that it will most likely always get eaten within a day or two!

Ibotta is offering a sweet cashback deal on the app for Gilbert’s Sausage! I use this app Every time that I grocery shop, I love that a lot of items that I always shop for are included. The money-back can go towards gift cards or be transferred into a bank account. I like to use mine for Starbucks gift cards which makes me feel a little less guilty about that habit… Use my code MCMOTCB to sign up and $10 will be added to your account after scanning your first receipt

**This post may contain affiliate links. Check the top navigation tabs for my privacy policy and disclosure.

Citrus Poppyseed Winter Slaw Recipe

Recipe by DamarisCourse: Fruit, Side DishesCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking timeminutes

CITRUS POPPYSEED WINTER SLAW IS A DRESSED-UP VERSION OF CLASSIC SLAW WITH IN-SEASON CITRUS FRUIT, GREEN ONIONS, AND FRESH PARSLEY. A GREAT OPTION FOR FAMILY DINNER!

Ingredients

• 4 cups cabbage, shredded

• 1/4 cup green onions or chives
  

• 2 cups mandarin oranges, drained

• 1/4 cup parsley, chopped
  
  
  

• 1/4 cup grated carrot

• DRESSING

• 3 tablespoons olive oil or mayonnaise

• 2 tablespoons white balsamic vinegar

• 1/2-1 teaspoon orange zest, to taste

• 1/2 teaspoon celery seeds

• 4 teaspoons poppy seeds

• 1/4 teaspoon salt and pepper, to taste

• 1/4 teaspoon dry yellow mustard

• 1/4 teaspoon garlic powder

• 1/4 cup orange juice as needed

• 1 tablespoon fresh lemon juice

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

Directions

• Shred the cabbage into a large bowl. Chop the parsley and green onions/chives and add to the cabbage. Add the mandarin oranges. Stir together.
• In a small bowl whisk the rest of the ingredients together ending with the orange juice. Add enough orange juice until desired consistency is reached.
• Stir the dressing into the cabbage mixture. Cover and refrigerate 1-2 hours before serving.
• This tastes great the next day as well.
• Keep covered tightly in the refrigerator for up to 3 days.

Notes

• A food processor is handy for shredding the cabbage fast.

Follow Along On Instagram!

Winter Fruit Salad Ideas

Quinoa Citrus Salad

Winter Salad and Citrus Vinaigrette

The post Citrus Poppyseed Winter Slaw Recipe appeared first on Chips & Pepper.

Which ham should I use?

Leftover holiday ham works just fine!  I prefer a smoked flavor ham over Honey baked or any sweet glazed ham for this recipe but it is entirely a preference. A mustard glazed ham is delicious! Sidenote: Deli sliced ham does not work well for this recipe.

Rate this recipe easy to difficult.

This deviled ham recipe is definitely on the easy end of the scale. Everything can be added to the food processor depending on the level of smooth/crunchy texture we like. I like to mince the celery and onion by hand and quickly mix the rest of the ingredients in the food processor. It comes together really quickly!

I used Kinder’s “The Blend” seasoning in this deviled ham recipe for extra flavor. The ham is already salty but a smidge of this really makes those flavors pop! To substitute add a ¼ teaspoon of garlic powder, salt, and pepper.

Ingredients for Deviled Ham Salad Dip

• Ham – Any that you have works great for this recipe except for deli-sliced sandwich ham. I went into a little more detail previously.
• Onion – I used a purple onion for this dip recipe and not very much because I didn’t want the flavor to be overpowering. Of course, just measure with your heart
• Dry mustard – I used Colman’s dry mustard which is pretty much hot mustard! Regular mustard works great. And a great substitution would be the same amount of Dijon Mustard.
• Celery – This doesn’t provide much flavor but, definitely adds lots of crunch. A substitute for this is celery salt, I would add ¼ tsp.
• Seasonings –  I explained above!
• Mayo – I use Dukes always. It is sugar-free but, still delicious. No added sweeteners!

My favorite way to eat this dip is in mini bell peppers with some type of cracker on the side. Another option is to dip with the cracker and have cucumbers on the side… Or just make a sandwich out of it. The sky is the limit!

Print

Deviled Ham Salad Dip

This dip is addicting! It is delish on veggies, crackers, or as a sandwich.

Course Appetizer

Cuisine American

Keyword appetizer

Prep Time 10 minutes minutes

Servings 10

Author Damaris

Ingredients

• 3-4 cups cooked and chopped ham not deli sliced
• 1/4 cup onion, minced
• 1/2 tsp dry mustard
• 1/2 cup minced celery
• 1/4 tsp black pepper
• 1/4 tsp salt, to taste
• 1/4 tsp garlic powder
• 3/4 cup mayo, as needed

Instructions

• Mince the onion and celery by hand and set aside.
• Add the ham, mayo, and all seasonings to a food processor. Process until desired consistency.
• Stir in the minced veggies.
• Serve immediately or cover and refrigerate for up to one week.

• Easy Tomato and Butternut Squash Soup
• Healthy Tuna Salad Recipe
• Skillet Mexican Cornbread
• Best Chicken and Spinach Enchiladas
• Citrus Poppyseed Winter Slaw Recipe

The post Deviled Ham Salad Dip appeared first on Chips & Pepper.

Why You Will Love This Salad…

• It is basically just three ingredients plus the vinaigrette!
• The title doesn’t hint that this is a marinated salad because it was getting way too long and complicated. But, the cucumber and cantaloupe are marinated overnight with the honey-lime vinaigrette and cilantro or mint(optional). Marinating these two items together with the vinaigrette makes this recipe so good and takes it to a completely different level of delicious.
• Guys… this is better than ice cream on a really hot day and healthier! Freeze for 10-15 minutes before eating, sprinkle with a few fresh berries, and you have a refreshing ice-cold snack!

How To Make The Honey-Lime Vinaigrette

This vinaigrette is what makes this a “salad” . And it is easy to make by just adding all of the ingredients to a blender. I will say to use some caution and taste as you go because the lime juice and white balsamic vinegar can make this a lot too tart very quickly. I will add a little extra honey or even a splash of pineapple juice when needed, and marinating overnight allows the flavors to blend and mellow out as well.

Ingredient Substitutions

• Raspberries are so delicious in this salad but they do not hold up very well. I would recommend adding them just before eating or substituting blueberries. They are so good as well and hold up longer.
• This is a very versatile recipe with lots of add-in or substitution options. Some options are:
• watermelon
• honeydew
• blackberries
• cherries
• strawberries
• grapes
• I like to use watermelon, honeydew, and blackberries together. It is so pretty and delish!

Print

Melon Salad with Honey-Lime Vinaigrette

An icy cold side summer side dish with cantaloupe, seedless mini cucumbers, raspberries or blueberries. The delicious vinaigrette brings it all together as well as a sprinkle of fresh herbs.

Course Salad

Cuisine American

Keyword salad, vinaigrette

Prep Time 15 minutes minutes

Servings 10

Author Damaris

Ingredients

• 2 small cantaloupes, make balls with melon ball scoop or chop into small chunks
• 4-5 mini seedless cucumbers, sliced
• 4 cups fresh raspberries or blueberries
• 1/4 cup fresh mint or cilantro, minced

Honey-Lime Vinaigrette

• 1/2 cup extra virgin olive oil
• 1 clove garlic
• 1/4-1/2 cup fresh lime juice, to taste
• 1/4 cup honey
• 1 tsp salt and black pepper
• 1/4 cup white wine balsamic vinegar

Instructions

• Assemble prepared cantaloupe and cucumbers to a large bowl with a airtight lid.
• Add all vinaigrette ingredients to a blender and blend well. Taste and adust ingredients as needed for sweetness/tartness.
• Pour vinaigrette over the cantaloupe and cucumbers tossing to combine. Cover the bowl with the lid and refrigerate overnigt.
• Right before serving toss to coat, add the berries and sprinkle with chopped fresh mint or cilantro.

Follow along on Instagram!

The post Melon Salad with Honey-Lime Vinaigrette appeared first on Chips & Pepper.

Coconut Sheet Cake Recipe

This cake is everything that a coconut cake should be, and it could be so fancy if it weren’t a plain ole’ sheet cake… But sheet cakes are just so much easier to store, especially when they have to be kept in the refrigerator. And they are so much quicker to make as well! And guess what…they taste the same as that fancy three-layer cake that you didn’t have time to make!

Coconut Cake Ingredients

• Butter: I use a good quality unsalted butter at room temperature.
• Granulated Sugar: When creamed together the butter and sugar should be a pale yellow color.
• Eggs: I used large eggs at room temperature and mix in one at a time to ensure that they are emulsified with the butter properly.
• Cake Flour: This cake is rather dense so cake flour it much lighter. I have made it with all-purpose flour only and the cake was heavy and a little dry. A mix of all-purpose and cake flour makes a pretty decent cake as well.
• Whipping Cream: I used heavy cream which is basically the same thing
• Coconut Milk: Canned works best because it is creamier. Light canned coconut milk with half the fat works well also.
• Sour Cream: Full fat or Lite works well.
• Coconut: Frozen grated coconut is delicious on this cake and tastes much like freshly grated coconut.

Tips For Making Delicious Coconut Sheet Cake

• This cake recipe works for a three-layer cake or one 9 x 13 sheet cake. The sheet cake is pretty thick and if you want a thinner cake layer then leave out at least one cup of the batter. That leftover batter can be used to make a small cake Or size up to a larger baking pan.
• The topping is just enough to cover the top of a sheet cake. And is enough for filling between the layers of a layer cake. I have never used it for the top and sides of a layer cake because I’m not sure that it would hold up for more than one day. The topping on the sheet cake holds up perfectly for 3-5 days in the refrigerator.

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Delicious Coconut Sheet Cake

Recipe by DamarisCourse: Cake, DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Delicious Coconut Sheet Cake is a buttery cake topped with a silky, smooth frosting made of whipped cream, sour cream, and coconut.

Ingredients

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 3 cups cake flour

• 2 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 1/2 cups whole milk

• 2 teaspoons vanilla flavoring

• Topping

• 2 cups heavy cream

• 1 cup coconut milk

• 1/2 cup sour cream

• 1/3 cup granulated sugar

• 1 teaspoon vanilla

• 2 packages frozen coconut

Directions

• Preheat the oven to 350 degrees Farenheit.
• Butter and flour a 9×13 baking pan or three 9-inch cake pans.
• Add the room temperature butter and sugar to the bowl of a mixer and cream together just until light and fluffy.
• Add the eggs one at a time, mixing each one into the butter mixture.
• Whisk the cake flour, baking powder, and salt together in a separate bowl.
• Add the flour alternately with the milk. Mix just until everything is well combined.
• Stir in the vanilla.
• Bake for 25-30 minutes or until a cake tester comes out clean.
• Topping
• Thaw two packages of frozen coconut.
• Add all of the topping ingredients to the bowl of an electric mixer except the coconut.
• Using the whisk attachment, whisk on high until soft peaks form. The consistency will be pourable but not runny. It sets up more in the refrigerator.
• Spread the topping over the cake once it has completely cooled. Sprinkle the coconut over the topping evenly.
• Store in the refrigerator for up to five days.

Notes

• *The topping does not melt or change consistency as long as the cake is stored in the refrigerator.
• *Any type of coconut can be used on this cake.

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More favorite cake recipes!

• Peach Blueberry Coffee Cake with Streusel Topping
• Vanilla Cardamom Buttermilk Pound Cake

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Why Use Red Peppers Instead of Pimento?

Mainly because I prefer the taste of roasted red peppers to pimento especially in this recipe with the cream cheese. Either one is perfectly fine! Also, right now I am not going out to the grocery store to buy pimento when I had the red peppers on hand.

How To Make This Recipe

Cheddar cheese: I used mild but sharp is good too! I grate it from a block instead of buying the pre-shredded cheese. Grating makes a better-melted cheese toast.

Cream cheese: To soften one 4 oz. block of cream cheese; start by heating a bowl of water for 1-2 minutes in the microwave. Lay the cream cheese on a plate and pour the water out of the bowl-being careful not to get burned-turn the bowl upside down over the cream cheese. It should be soft enough to stir in about 10 minutes. This works great for butter as well!

Mayonnaise: I use Dukes-it is naturally sugar-free and the taste can’t be beat, of course!

Roasted Red Peppers: I used the Mezzetta Deli-Sliced Roasted Bell Peppers-the the exact ones that I used are linked.

Garlic Powder: My favorite garlic powder can be found at the Savory Spice Shop which is located in Greensboro NC or order online. I added the online link. Once I started using this I just can’t go back to grocery store brands . Nutmeg and cinnamon from this spice shop are also so delicious! They have so many but, I just haven’t had a chance to try them all yet…

I hope everyone is having a healthy and positive week!

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Our world is definitely going through a tough time right now. I hope that everyone can find something to keep busy with even if you are stuck at home. I find that cooking, cleaning/organizing, and reading keep me from dwelling too much on the frustration of not being able to live life as usual. Oh, I also deleted my local news app and felt 100% better afterward.

Best Marinated Chicken Thighs

Chinese Slaw with Sesame Almond Topping is great as a side with this chicken dish!

Instant Pot Chicken and Rice Soup

Favorite Spaghetti with Meat Sauce

Tuscan Fried Chicken Sandwich

Blueberry Cream Cheese Muffins

Oatmeal Cream-Filled Cookies

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