After an indulgent two-week road trip where we splurged on everything imaginable, returning to a regular routine feels essential. That’s why I turn to this recipe for healthy blueberry bran muffins. They make an excellent light breakfast or afternoon snack, packed with fiber and wholesome ingredients.

Muffins don’t have to be heavy or loaded with sugar. When prepared with nutritious components, like in these healthy blueberry bran muffins, they offer balanced indulgence. Full of fiber, natural sweetness, and whole grains, these muffins are simple to make, family-approved, and guilt-free.

How to Make Healthy Blueberry Bran Muffins

Making healthy blueberry bran muffins is a simple and rewarding process. With just a few easy steps, you’ll have a batch of delicious muffins ready to enjoy. These muffins are packed with fiber, natural sweetness, and wholesome ingredients that will keep you feeling satisfied throughout the day. Follow along to see how easy they are to make!

Step 1: Prepare the Bran Mixture

To make these healthy blueberry bran muffins, you’ll first need to start with a medium-sized bowl and soak 1 1/2 cups of flaked bran with 1 cup of almond milk for 10 minutes.

Make sure to use the flaked bran (like raisin bran) and not the thick, stick-like bran. Flaked bran cooks better.

You can also use whatever milk you prefer in this recipe. I have also used low-fat milk and soy milk in this recipe and the muffins have turned out fine.

Step 2: Mix the Dry Ingredients

In a separate bowl, mix together the following ingredients:

• 1/4 cup flax seed.
• 1 Tbsp chia seeds.
• 1 tsp each baking powder and baking soda.
• 1 cup whole wheat flour.
• 1/2 tsp salt.

Stir the ingredients well to ensure everything is evenly distributed. The combination of flax seed, chia seeds, and whole wheat flour forms a nutrient-dense base full of fiber and omega-3s.

Step 3: Combine the Wet Ingredients

Now it’s time to bring some moisture and flavor into your healthy blueberry bran muffins by mixing the wet ingredients. These ingredients bind everything together add a natural sweetness and richness to the muffins. Make sure your coconut oil is melted and at room temperature before combining to prevent it from clumping.

• 1 egg (in the pictures I was doubling the recipe).
• 1/2 tsp vanilla extract.
• 2/3 cup local honey.
• 1/4 cup applesauce (you can use one of those snack packs).
• 1/4 cup coconut oil melted.

Once these wet ingredients are mixed thoroughly, you’ll notice the batter starting to come together with a smooth and glossy texture.

Step 4: Mix Everything Together

Once all those ingredients are combined, add in the bran that has been soaking and 1 cup of fresh blueberries.

The batter of the healthy blueberry bran muffins may seem thin, but it will bake up well, I promise.

Step 5: Bake to Perfection

You’ll need about 18 cupcake liners filled about 3/4 of the way full.

Pop these in an oven heated to 375 degrees and bake for 25–30 minutes.

You’ll know the healthy blueberry bran muffins are done when you can smell them baking and when they spring back to the touch.

Why These Muffins Are a Family Favorite

I love these healthy blueberry bran muffins! They taste wonderfully and don’t make you feel guilty when eating one! I regularly serve brunches for my customers, and this recipe for healthy blueberry bran muffins is always a hit. Even my kids gobble these down for breakfast or as a snack.

If you think you’ll like this recipe for Healthy Blueberry Bran Muffins, you’ll love my recipe for extra fluffy blueberry muffins! This is my most viewed recipe on my website!

Enjoy and happy cooking y’all!

Print

Healthy Blueberry Bran Muffins

Healthy blueberry bran muffins are packed with fiber, natural sweetness, and wholesome ingredients, making them a perfect light breakfast or afternoon snack. These simple-to-make muffins are moist, flavorful, and family-approved.

Course Breakfast, Snack

Cuisine American

Keyword blueberry muffins, bran muffins, fiber, healthy muffins, snack, whole grain

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 18 Muffins

Calories 110kcal

Ingredients

• 1-½ cups flaked bran such as raisin bran (without raisins)
• 1 cup almond milk or milk of choice
• ¼ cup flax seed
• 1 tbsp chia seeds
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup whole wheat flower
• ½ tsp salt
• 1 egg
• ½ tsp vanilla extract
• ⅔ cup honey local preferred
• ¼ cup applesauce unsweetend; about 1 snack pack
• ¼ cup blueberries fresh

Instructions

• In a medium bowl, soak flaked bran in almond milk for 10 minutes.
• In a separate bowl, mix together flax seed, chia seeds, baking powder, baking soda, whole wheat flour, and salt.
• In another bowl, whisk together the egg, vanilla extract, honey, applesauce, and melted coconut oil until combined.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Stir in the soaked bran mixture and gently fold in the blueberries.
• Line 18 muffin cups with paper liners and fill each about 3/4 full with the batter.
• Bake at 375°F (190°C) for 25–30 minutes, or until muffins spring back to the touch.
• Remove from oven and let cool before serving.

Why You’ll Love These Chicken Salad Sandwiches

These chicken salad sandwiches are versatile, easy to prepare, and perfect for any occasion. Whether you’re whipping up a quick lunch or catering a big event, this recipe is sure to impress. The combination of tart, creamy, and crunchy ingredients elevates the flavor to the next level.

How to Make Chicken Salad Mixture

To start making the filling for the chicken salad sandwiches, you’ll begin by combining the wet ingredients and seasonings to create a flavorful, creamy base. This will ensure every bite is perfectly seasoned!

Step 1: Combine Wet Ingredients and Seasonings

The mixture for the chicken salad sandwiches is a cinch to make. You’ll need to put the following ingredients into a medium-sized bowl:

• 3 (12.5 oz) cans white chicken breast, drained
• 6 Tbsp light mayo
• 6 Tbsp nonfat plain Greek yogurt (or sour cream)
• 1 Tbsp Dijon mustard
• 1 tsp each: Kosher salt, black pepper, and onion powder

Once in the bowl, use the back of a fork to break up the chicken and mix everything together. It should be thick and creamy.

Step 2: Add Fruits and Nuts

Now add in the following:

• 1 large chopped Granny Smith apple
• 1/2 cup dried cranberries
• 1 cup chopped pecans

I like to use the Granny Smith apple because it is tart. The tartness of the apple and cranberry really balances the creaminess in the chicken. The pecans add a nice crunch.

Step 3: Fold Everything Together

Fold everything together using a large spatula, making sure all the pieces are coated in creaminess!

The filling for the chicken salad sandwiches will stay good in the refrigerator in an airtight container for up to 3 days. But it probably won’t last that long because once you taste it, you won’t be able to stop!

Assembling Chicken Salad Sandwiches

Assembling your chicken salad sandwiches starts with choosing the right bread and fresh greens. Croissants are a classic, but any favorite bread works great. Add crisp greens for freshness.

Step 1: Choose Your Base and Greens

Assembling chicken salad sandwiches is a breeze! Classically, chicken salad sandwiches are served on a croissant with either spinach, spring mix, or lettuce. Simply cut a croissant in half horizontally, place your greens on the bottom (I like fresh spinach best!), and then scoop about 1/2 cup of the chicken salad mixture on top.

Step 2: Assemble and Secure

Replace the top of the croissant and cut it in half. If you plan on serving these chicken salad sandwiches for a party, I find it helpful to hold the halves together with a toothpick.

The chicken salad mixture can be made a day or two in advance, but it is important not to assemble the sandwiches until the day of because they can go soggy, and the greens will wilt.

Step 3: Serve and Enjoy

I have served these chicken salad sandwiches countless times for brunches, bridal showers, baby showers, and even game-day parties. I haven’t met someone who doesn’t LOVE them!

Chicken Salad Sandwiches are Perfect for Parties and Gatherings

If you have a party, baby shower, or potluck coming up, this chicken salad sandwich recipe is a must-try! Its balance of creamy, tart, and crunchy textures will wow your guests and leave them asking for seconds. Whether served on croissants, rolls, or any bread of your choice, these sandwiches are guaranteed to be a crowd-pleaser.

Looking for more sandwich ideas to round out your menu? Pair these with Crockpot shredded BBQ chicken sandwiches for a hearty and smoky option. For something breakfast-inspired, avocado and turkey bacon breakfast sandwiches are always a hit.

These sandwiches are ideal for brunches, showers, game-day parties, or even meal prep for the week. Save or pin this recipe so it’s at your fingertips for any occasion. I can’t wait for you to try it! Happy cooking, y’all!

Print

Chicken Salad Sandwiches

These chicken salad sandwiches feature a creamy, flavorful filling with tart Granny Smith apples, sweet cranberries, and crunchy pecans, making them the perfect choice for lunches, parties, or special gatherings. Served on buttery croissants or your favorite bread, they’re both easy to prepare and always a crowd-pleaser.

Course Lunch, Main Course, Sandwich

Cuisine American

Keyword Apple, Chicken Salad, Cranberry, Croissant, Lunch, Meal Prep, Party Sandwiches, Pecan, Sandwiches

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 400kcal

Ingredients

• 3 12.5 oz can white chicken breast drained
• 6 tbsp light mayonnaise
• 6 tbsp nonfat plain Greek yogurt or sour cream
• 1 tbsp dijon mustard
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 large Granny Smith Apple chopped
• ½ cup dried cranberries
• 1 cup pecans
• 6 croissants or favorite sandwich rolls/bread, split
• 1 ½ cups fresh spinach, lettuce, or spring mix for serving, amount optional

Instructions

• In a medium-sized bowl, add the drained chicken, mayonnaise, Greek yogurt (or sour cream), Dijon mustard, kosher salt, black pepper, and onion powder.
• Use the back of a fork to break up the chicken and mix until everything is well combined and creamy.
• Add chopped apple, dried cranberries, and chopped pecans to the bowl.
• Fold all ingredients together with a spatula until well mixed and evenly coated.
• To assemble sandwiches, slice croissants or your chosen bread in half horizontally.
• Place greens (spinach, lettuce, or spring mix) on the bottom half of the bread.
• Scoop about 1/2 cup of chicken salad mixture onto each sandwich.
• Replace the top half of the bread, cut the sandwich in half, and secure with toothpicks if needed.
• Serve immediately and enjoy.

Adding salsa verde to your enchiladas is a refreshing twist on the classic red sauce. This tangy, smooth, and slightly zesty alternative ensures every bite is packed with flavor while offering a unique spin on traditional Mexican-inspired dishes.

How to Make Salsa Verde Chicken Enchiladas

Creating salsa verde chicken enchiladas is simple and rewarding. By combining a tangy, homemade salsa verde with a savory chicken filling, you’ll have a dish that’s bursting with flavor and sure to impress your family or guests. Let’s break it down step by step.

Step 1: Prepare the Salsa Verde Sauce

The key to these chicken enchiladas is the salsa verde sauce. It’s such a fun variant from the regular red sauce. I find it tangy but smooth and refreshing. Here’s what you’ll need:

• 1/4 cup of flour
• 1 cup of chicken broth
• 16 oz bottle salsa verde (mild or medium) such as Herdez
• 1 tsp cumin
• 1/2 cup of chopped cilantro

Heat your oven to 425 degrees and pull out a medium-sized saucepan and a medium mixing bowl. In the bowl, whisk together the flour and 1/2 cup of the broth. This mixture will be sticky. Set it aside and pull out the saucepan.

Add the salsa, cumin, and other 1/2 cup of broth to the pan and mix over medium heat until it boils. Once boiling, stir in the flour mixture you set aside earlier. Cover the pan and heat for 6-8 minutes, stirring occasionally. At the very end, remove the pan from the heat and stir in 1/4 cup of the chopped cilantro.

Take 1/2 cup of this salsa verde mixture and smear it around the bottom of a 9 x 13 pan. This step ensures that the enchiladas don’t stick to the bottom but also that all sides are covered in the delicious sauce!

Step 2: Mix Your Filling Ingredients

Now, you will need to make the filling for the salsa verde chicken enchiladas. Of course, you can bake your own chicken, but I find it super easy and time-efficient to use a rotisserie chicken from the store. Here’s what you need:

• 3 cups chopped/shredded chicken
• 15 oz can black beans, rinsed and drained
• 4 oz softened cream cheese
• 2 Tbsp sour cream
• 1/2 cup salsa verde mixture (this was made in the first step)

Put all of these ingredients into a bowl and mix well until everything is coated.

Step 3: Assemble and Bake the Salsa Verde Chicken Enchiladas

You will need about 10-12 soft taco-sized tortillas and 1/2 cup of your favorite type of cheese to assemble these salsa verde chicken enchiladas. I prefer cheddar or Colby Jack, but any kind of cheese will work.

Put 1/4 cup of the chicken mixture from step 2 onto each tortilla. Sprinkle with a little bit of cheese and then roll them up and put them seam side down into the pan smeared with the salsa verde.

Pour the remaining salsa verde mixture over the enchiladas, pushing some of the sauce down in between each tortilla. Bake these at 425 degrees for 10 minutes.

Once they come out of the oven, top the salsa verde chicken enchiladas with more cheese. Bake a few minutes longer, just until the cheese melts. When you pull it out, add the remaining chopped cilantro and a diced tomato for a polished look!

Ready to Serve with Perfect Pairings

If you think red sauce is more your style, try my freezer friendly spicy chicken enchiladas!

These salsa verde chicken enchiladas are lip-smacking and finger-licking good! My family loves them, so I often make two batches at once and freeze one for another week. If you do decide to try the freezer option, cover the enchiladas with foil after the initial bake.

Bake from frozen at 350 degrees for one hour, or 20-30 minutes from thawed. Don’t forget the toppings!

And what good are enchiladas without their famous sides? These dips are downright irresistible and pair perfectly with your Mexican-themed entrée. For a creamy and flavorful touch, try the chunky restaurant style guacamole. If you’re craving something zesty and refreshing, the homemade cilantro-lime salsa is a must. Or, add a hearty twist with the black bean and corn salad with chipotle honey dressing.

These sides are not only delicious but also real crowd-pleasers. Whatever you decide to whip up for dinner tonight, I hope it’s amazing. Happy cooking, y’all!

Preparing Lemon Chicken Orzo

The first thing you’ll need to do when making the lemon chicken orzo is to prepare the orzo. Orzo is a small rice-shaped pasta that you should be able to find in the pasta section of most large grocery stores.

Step 1: Cook the Orzo

Prepare a cup of the orzo according to the package instructions. Or you can try my shortcut and use a rice cooker. Pour in 1 cup of orzo and two cups of water and press cook. DONE!

Step 2: Prepare the Chicken

While the orzo is cooking, cut up a rotisserie chicken. I usually remove the skin and then cut up the breast and thigh meat into bite-sized pieces. You should have about 2-3 cups of chopped chicken. You need 2 cups for this recipe. If you have some chicken left over, consider using it in these delicious salsa verde chicken enchiladas!

Step 3: Add Vegetables

Pour the chicken into a large mixing bowl and add a chopped cucumber, a diced red bell pepper, 4 chopped green onions, and about 2 tablespoons of fresh dill.

Step 4: Gather the Ingredients for the Dressing

The lemony dressing is what really makes this lemon chicken orzo recipe pop! You’ll need to whisk the following ingredients in a small bowl:

• The zest of one lemon
• 4 Tbsp lemon juice
• 2 tsp minced garlic
• 1/4 tsp black pepper
• 1 Tbsp honey
• 3/4 tsp Kosher salt
• 1 1/2 Tbsp olive oil

Fresh lemon zest and juice bring out a bright, tangy flavor, while the honey balances it all with a hint of sweetness. This quick dressing ties the entire dish together beautifully!

Step 5: Mix the Dressing

Whisk all of this together until it is well emulsified. If left for a while to sit, the honey will stick to the bottom, so make sure to mix well before drizzling it into the lemon chicken orzo.

Step 6: Assembling Lemon Chicken Orzo

Once your chicken and vegetables are diced, your orzo is rinsed and drained, and your dressing is prepared, pour all the ingredients into a large mixing bowl and toss.

Step 7: Add Goat Cheese

Lastly, sprinkle in 4 ounces of crumbled goat cheese. This ingredient adds a creamy and smooth texture. I absolutely LOVE goat cheese!

Step 8: Chill the Dish

Lemon chicken orzo tastes best chilled or at room temperature. If I am taking this dish to a potluck, I often sprinkle a bit more dill or green onion on top and squirt a bit of lemon juice to liven it up. It never fails that someone comes to ask me for the recipe after the bowl is empty!

Why Lemon Chicken Orzo Is Always a Hit at My House

Lemon chicken orzo has become a family favorite in my home because it’s simple, delicious, and always gets rave reviews. It’s my go-to choice for busy nights or gatherings when I want something fresh and impressive. I hope it becomes just as loved in your kitchen as it is in mine.

If you’re looking for more quick and flavorful recipes, check out some of my favorite 30-minute meals! Try the one-pan lemon parmesan chicken for an easy skillet dinner, the creamy and comforting sausage rigatoni, or the hearty chicken and broccoli casserole. You’re sure to find something that fits your schedule and satisfies your cravings.

Happy cooking, y’all!

How to Make Pumpkin Pecan Bundt Cake With Brown Sugar Icing

This pumpkin pecan bundt cake with brown sugar icing is actually very easy to make! Just make sure to follow the directions and use the right proportions, and it should turn out lovely!

Step 1: Preheat and Prepare Mixer

First, heat the oven to 350 degrees and then fit a standing mixer with the paddle attachment. I like to use the paddle that has the scraper on the side. Beat 2 sticks of butter (1 cup), 1 cup of white sugar, and 1 cup of brown sugar on medium speed. While the mixer is whirling, add 4 eggs one at a time.

Step 2: Add Pumpkin and Vanilla

Once the eggs are mixed in, add 1 1/2 cups of pureed pumpkin and 2 teaspoons of vanilla extract. Beat this at medium speed until everything is incorporated. The mixture should be thin and slightly grainy.

Step 3: Mix Dry Ingredients

In a large bowl off to the side, mix together 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1 1/2 teaspoons of pumpkin pie spice, and 1/2 teaspoon each of baking soda and salt.

Step 4: Alternate Flour and Buttermilk

Measure out 1 cup of buttermilk in a separate measuring cup and bring everything back to the standing mixer. While the mixer is on low to medium speed, gradually add the flour mixture to the pumpkin. Alternate adding the flour and the buttermilk, beginning and ending with the flour.

Step 5: Finish Batter and Prep Pan

The pumpkin pecan bundt cake batter should be thick, creamy, and very aromatic!

Gently mix in 1 cup of chopped pecans.

Grab the bundt pan and make sure it is well greased and floured. I use shortening to grease my Bundt pan because I find that baking spray doesn’t always reach every crevice. Make sure you don’t skip this step because there is nothing worse than a big chunk missing out of a beautiful Bundt cake!

Step 6: Bake and Cool

Add the pumpkin pecan bundt cake batter to your pan and bake on the top rack of your oven for 50 to 60 minutes. Use a kabob stick or skewer to make sure that the pumpkin pecan Bundt cake is cooked thoroughly.

Note: The batter will billow out of the Bundt pan, and you will have to cut the extra off.

When the bundt pan is cool enough to touch, use a long serrated knife to cut off the top so that the cake is level with the pan. Then invert the cake onto a wire rack and let it cool completely upside down. This may take about an hour. Don’t frost the cake until it is room temperature or cooler.

Make sure to let it cool upside down so that the cake can pull away from the sides. Gravity will help the cake release as an entire unit.

How to Make Brown Sugar Icing

The finishing touch for any great dessert is the icing, and this recipe’s brown sugar icing takes the pumpkin pecan Bundt cake with brown sugar icing to a whole new level. Its rich, caramel-like flavor perfectly complements the warm fall spices in the cake. Plus, it’s quick and simple to make, making it an ideal addition to this already delicious dessert.

Step 1: Boil Ingredients

It could be that the brown sugar icing on top of the pumpkin pecan Bundt cake is the best part… and I say that because when I served this dessert at the potluck, I saw many people scraping the frosting off the top and sides to put onto their plates. It’s addicting! Thankfully, it is also easy to make too!

In a medium saucepan and stirring frequently, bring the following ingredients to a boil over medium heat:

• 1 cup brown sugar
• 1/3 cup heavy cream
• 1/4 cup butter

Boil these ingredients for about one minute.

Step 2: Add Remaining Ingredients

Gradually whisk in a cup of powdered sugar and a teaspoon of vanilla extract. The mixture will be thick but smooth.

You will know the brown sugar icing is ready when it lays thick and smooth over the back of a spoon and drips evenly.

Step 3: Ice Cake

Immediately cover the pumpkin pecan bundt cake with brown sugar icing. It will dry very quickly, so be sure to pour in a steady, uniform motion. Make sure you have the cake on the stand where you are going to serve it because the frosting will drip to the bottom. You may also want to have some crushed pecans nearby to sprinkle on top while the icing is still wet.

You will likely have plenty of icing left over, so you can store it in an airtight container in the refrigerator for 3 days. If using it later, just add a little heat and cream to soften it up.

A Perfect Fall Dessert

And voila! There, you have one of the most perfect and festive desserts for the autumn season! Wouldn’t this pumpkin pecan bundt cake with brown sugar icing be great to pull out after Thanksgiving dinner? You can definitely make it a day ahead of time and keep it in the fridge for later.

Speaking of Thanksgiving, you may be interested in this entire Thanksgiving spread. I give 16 tasty Thanksgiving recipes, including 3 main courses, multiple side dishes, and lots of desserts. If you want to branch out and try something new, you might like my 3-step Tuscan style roasted turkey. But there are also classics like creamy Yukon Gold mashed potatoes and traditional pumpkin pie.

Save this pin for later because I KNOW you’ll want to make this dessert eventually. My group of friends was so bedazzled that I quickly decided I would make it again in the next week or two. It’s so yummy! Happy cooking, y’all!

How to Make the Black Bean and Corn Salad

This dish is not only flavorful but also incredibly flexible. Whether you’re looking for a refreshing side dish or a zesty topping, this Black Bean and Corn Salad with Chipotle Dressing delivers every time.

Step 1: Gather Ingredients for the Black Bean and Corn Salad With Chipotle Dressing

The ingredients for this black bean and corn salad with chipotle dressing are simple. Start with a medium-sized bowl and pour in the following ingredients:

• 1 can drained sweet corn (you can also use frozen or cut off the cob).
• 1 can of black beans rinsed and drained.
• 1 medium diced red onion.
• 1/2 cup loosely chopped cilantro.

These fresh and wholesome ingredients come together to create a vibrant and colorful base for the salad. Their natural flavors pair perfectly with the smoky chipotle dressing you’ll make next.

Step 2: Mix the Salad

Mix this all together and set it aside while you make the chipotle dressing.

Once you mix the black bean and corn salad with the chipotle dressing, you will want to add a diced avocado right before serving. Don’t do this step too far ahead, or the avocado pieces will turn brown.

How to Make Chipotle Honey Dressing

The chipotle dressing is what makes this black bean and corn salad with chipotle dressing shine! It is so yummy that I have even used it as a meat marinade and dressing for a regular green salad.

Step 3: Blend the Ingredients

In a food processor, add the following ingredients and puree until smooth:

• 2 tablespoons red wine vinegar.
• 2 tablespoons lime juice.
• 2 tablespoons honey.
• 1/4 cup plus 2 tablespoons vegetable oil.
• 1 tablespoon minced garlic.
• 2 chipotle peppers in adobo sauce (if you like your dressing spicy, you can add more).
• 1/4 teaspoon oregano.
• 3/4 teaspoon cumin.
• 1 teaspoon Kosher salt.
• 1/4 teaspoon black pepper.

Once all the ingredients are blended, you’ll notice the dressing has a smooth, velvety texture. The combination of smoky chipotle peppers and tangy lime creates a bold flavor that perfectly complements the black bean and corn salad.

Step 4: Toss the Salad

The chipotle dressing should be nice and smooth. Pour it over the black bean and corn salad with chipotle dressing and toss to coat. If you want to use the dressing in a different way, it will stay fresh in the fridge in an airtight container for up to 5 days.

Step 5: Let It Chill

This perfect side dish tastes best if it is refrigerated for at least an hour. It’s one of those salads where the longer it sits, the better it gets, so feel free to let the black bean and corn salad with chipotle dressing sit overnight!

More Recipes with Special Sauces

Looking for more delicious dishes with irresistible sauces? Try pairing your meals with recipes like the grilled flank steak with chimichurri sauce for a burst of herby flavor, or add some spice with Crockpot tacos al pastor. If you’re craving something fresh, the teriyaki spinach salad is a quick and tangy option perfect for busy weeknights.

If this Black Bean and Corn Salad recipe has you excited to get cooking, be sure to save it for later or share it with friends. Happy cooking, y’all!

So, I thought I would share this fast but really tasty recipe for grilled flank steak with chimichurri sauce. This cooks up in a jiffy and can be used in a variety of ways. Think salads, quesadillas, sandwiches…

Grilled flank steak with chimichurri sauce is not only affordable but also incredibly versatile, making it an ideal choice for quick and delicious meals. Its ability to pair with various dishes makes it a family favorite.

How to Grilled Flank Steak With Chimichurri Sauce

Grilled flank steak with chimichurri sauce is packed with bold flavors and comes together quickly, making it perfect for those busy weeknights. Let’s get started!

Step 1: Season the Flank Steak

Flank steak is a lean, flavorful cut of beef that is best cooked medium rare and sliced against the grain. It is typically a less expensive cut of meat and tastes great marinated or with a simple rub.

For this grilled flank steak with chimichurri sauce recipe, use a 2-pound flank steak and cover both sides with Kosher salt and black pepper. Use your fingers to press the salt and pepper into the meat and make sure every part is covered.

Set it on the counter and let it come to room temperature before cooking. Heat your oven to 350 degrees.

Step 2: Sear the Steak

Using a cast iron skillet, pour in 1-2 tablespoons of vegetable oil to coat the pan. If you don’t have a cast iron skillet, a large, oven-safe frying pan or an outside grill can work too.

Once the pan is hot, sear the steak for 2-3 minutes on each side. If you have an extra thick cut of meat, you may need to grill the flank steak longer on each side. Once seared with grill marks on each side, place the entire cast iron skillet into the oven for 5 minutes.

The searing holds the juices in, and baking it in the oven for a few minutes ensures the inside is cooked. Flank steak should be cooked to 130-140 degrees for medium rare. I highly recommend using a digital thermometer at this stage.

Step 3: Let It Rest and Slice

Once the flank steak is finished, remove it from the hot pan and let it set out for a few minutes. Cut the flank steak against the grain (that means the opposite direction of the natural muscle fibers) in very thin strips.

How to Make Chimichurri Sauce

The vibrant flavors of chimichurri sauce take grilled flank steak with chimichurri sauce to the next level. This simple, herby sauce adds a fresh and zesty touch that pairs beautifully with the juicy steak.

Step 1: Gather Ingredients

Start by chopping up a cup of fresh, flat-leaf Italian parsley.

Then, using a zester, zest a lemon. You need about one tablespoon.

Step 2: Blend Ingredients

Place the parsley and lemon zest into a food processor along with these ingredients:

• 1/2 cup loose mint leaves.
• 1 tablespoon minced fresh garlic.
• 1 teaspoon brown sugar.
• 1 1/2 tablespoons lemon juice.
• 1/2 cup olive oil.
• Pinch of Kosher salt.

Puree everything in the food processor until the chimichurri sauce is smooth. Go ahead and taste the sauce, adjusting the acidity or sweetness as needed.

Step 3: Add Finishing Touches

Pour it out into a small bowl and add a pinch of red pepper flakes.

Drizzle the chimichurri sauce over the flank steak, and watch your family drool! This is a beautiful entree to place in the middle of the table, or you can divide the steak and serve it with chimichurri sauce on the side.

The chimichurri sauce will stay good in an air-tight container in the refrigerator for three days.

An Easy Weeknight Meal

When I make this easy grilled flank steak with chimichurri sauce, I usually add a few sides to make it a complete meal. I often use my easy roasted potatoes recipe and steam some asparagus. Or sometimes I make the 10-minute roasted asparagus recipe too. Both are really easy, have hardly any clean-up, and can cook while you are working on the steak.

Save or share this image so you can reference it later. I promise you will love it and find all sorts of fun ways to eat it. Happy cooking, y’all!

In times like these, I lean on this 3-ingredient peanut butter cookie recipe because I know I will have all the ingredients on hand. I can have them in and out of the oven in less than 20 minutes and go back to snuggling with my main squeeze!

Why This 3-Ingredient Peanut Butter Cookies Recipe Works Every Time

It really doesn’t get much easier than this 3 ingredient recipe. All you need to remember is 1+1+1!

Step 1: Gather Your Ingredients

To make these delicious 3-ingredient peanut butter cookies, you’ll need just three simple items that are likely already in your kitchen. No need to run to the store or spend hours prepping. Here’s what you’ll need:

• 1 egg
• 1 cup of creamy peanut butter
• 1 cup granulated sugar

Once you have these ingredients ready, simply combine them in a bowl. Mix thoroughly until the batter is smooth and well-blended, and you’ll have the perfect dough ready for shaping!

Step 2: Shape the Cookies

Now that your batter is ready, it’s time to shape your cookies. Start by scooping out a small portion of the dough, about the size of a golf ball, and rolling it gently between your palms until it forms a smooth ball. Place each dough ball on a cookie sheet lined with parchment paper, making sure to leave about 1-2 inches of space between them. This gives the cookies room to spread as they bake.

Next, grab a fork to create that signature peanut butter cookie look. Gently press down on each dough ball with the back of the fork to leave horizontal lines. Then, rotate the fork 90 degrees and press down again to make a criss-cross pattern. This step make them look good and helps flatten the cookies so they bake evenly in the oven.

Don’t worry about perfection here; the charm of homemade cookies is in their uniqueness. If you’re baking with kids, this part can be a fun activity for them to help out with. Once all your cookies are shaped and patterned, you’re ready to move on to baking!

Step 3: Bake

Bake these at 350 degrees for about 12 minutes. Then let them cool for a few minutes before removing them from the cookie sheet.

Step 4: Kick Them Up a Notch

There are some fun things you can do to this recipe to kick it up a notch:

• Add some chocolate chips and a pinch of salt.
• Try crunchy peanut butter.
• Substitute the sugar with 1/2 cup of low-calorie sweetener (like Swerve) and 1 teaspoon of vanilla for keto-friendly peanut butter cookies.
• Add an extra egg for a gooey cookie.
• Add some M&Ms.

Really, the possibilities with this 3 ingredient peanut butter cookie recipe are endless! If you have a few extra ingredients in your pantry, you can even try these easy M&M peanut butter bars.

Step 5: Enjoy or Share

If your kids are just learning to bake, this is a great recipe to start them out on. And if you need dessert in a pinch for your Bible study group, or your spouse just has a late-night hankering for something sweet (like mine!), these peanut butter cookies are sure to do the trick. Save this pin so you can reference the recipe later!

That’s when I pulled out this trusty homemade bread recipe and baked two loaves. I had forgotten how simple it was, and the kids devoured it! So, I thought I would share the recipe with y’all, too!

Getting Started with This Easy Homemade Bread Recipe

Making a homemade bread recipe from scratch is simpler than you might think! With just a few basic ingredients, you’ll be on your way to baking warm, fluffy loaves in no time.

Step 1: Homemade Bread Recipe Ingredients

The ingredients for homemade sweet bread are easy, and you probably already have them on hand! Here’s what you need:

• 5-6 cups of all-purpose flour
• 2 packets (or 1 1/2 Tbsp) Active Dry Yeast
• 2 cups warm water
• 2/3 cup plus 1 Tbsp sugar
• 1/2 Tbsp Kosher salt
• 1/4 cup vegetable oil

Step 2: How to Make Homemade Sweet Bread

In a microwave-safe bowl (I use a 2-cup measuring cup), heat 1/2 cup of water in the microwave for one minute. This will bring the water to boiling. Then add tap water to measure out 2 full cups. This should reduce the temperature to 110 degrees, the perfect temperature for yeast bread.

Add 2/3 cup and 1 extra tablespoon of granulated sugar to the water and stir it until it dissolves. Then sprinkle your yeast on top and let it sit for 10 minutes. It should be frothy.

Don’t let it sit longer than 10 minutes.

Next, pour the yeast mixture into a standing mixer with the bread dough hook attachment. Add in 1/4 cup of vegetable oil and 1 tablespoon of Kosher salt. Turn the mixer on medium/low and let the ingredients incorporate for a minute.

For this homemade bread recipe, add one cup of flour at a time. Turn the mixer to medium, let it run until the flour is incorporated, turn it off, scrape the sides of the bowl with a spatula, and then repeat these steps until a dough ball forms to the hook. You will probably end up adding about 4 or 5 cups of flour. Save the rest of the flour for kneading.

Step 3: How to Knead Bread Dough

Once the dough ball has formed, you’ll need to flour a flat surface and knead the dough for 6 minutes. (This should be 6 minutes of continuous motion.) As the flour begins to incorporate, sprinkle more so that the bread doesn’t stick to the counter.

Kneading the dough is absolutely essential to this homemade bread recipe because it develops the gluten. This gives bread its airy, fluffy inside. If you don’t know how to knead bread dough, I strongly encourage you to learn Paul Hollywood’s technique in this video (it starts about minute 3:30). I use this in all my bread recipes, especially my extra fluffy cinnamon rolls, and they come out perfect every time!

You will know the bread dough is ready when you can pull a small piece of the dough up toward you without it tearing.

Now, form the dough into a ball and place it into a greased glass bowl. Cover it with a towel and let it rise for 1 hour or until it has doubled in size.

After the dough has doubled in size, punch it down, cut it in half, and form two loaf shapes. Be careful not to overwork the dough. Be gentle and soft.

Place these into two greased bread tins and let them rise again for 30 minutes. No need to cover them this time.

Step 4: Baking the Homemade Bread

While the homemade bread is rising, heat the oven to 350 degrees. Then, bake the bread for about 30 minutes. The tops should be golden, and the bread pulled away from the sides.

Once this homemade bread is out of the oven, it is hard not to cut it right away! The kids love it when I make this homemade bread recipe because they can always smell it when it is done and come running when the timer goes off!

I let it sit for 5-10 minutes and then slice it up. It tastes great with butter, jam, or even cinnamon sugar. Once cooled, it is great for sandwiches as well.

If you would like to store this homemade bread for later, you’ll need to keep it in an airtight container. I put leftovers in a ziplock bag and store it at room temperature. It will keep like this for about four days.

Save this pin for later, and if you try this homemade bread recipe or have any questions, drop me a line in the comment section below. Happy cooking, y’all!

Setting Up for Lemon Meringue Pie Success

Preparing a lemon meringue pie requires just a few simple steps to ensure everything comes together perfectly. From the crust to the creamy filling, every detail adds up to create a stunning dessert for your Easter table.

Step 1: How to Make the Lemon Meringue Pie Filling

The first thing you’ll need to start with is the pie crust. If you have a homemade pie crust recipe that you absolutely love, by all means, make it!

But if you need to save some time, purchase a frozen 9-inch pie crust. Prick the bottom with a fork and then bake it according to the package instructions.

While the crust is baking, you can begin to make the lemon meringue pie filling. First, zest and juice 2 lemons. (You will need a zester or microplane for this.) If you don’t have 1/2 cup of lemon juice from the lemons, add some extra lemon juice to even the measurement.

Separate 4 eggs into 2 separate glass bowls.

In a medium saucepan, whisk together 1 cup of sugar, 2 tablespoons of flour, 3 tablespoons of cornstarch, and 1/4 teaspoon of salt. Pour in 1 1/2 cups of water and the lemon juice and zest you just made.

Cook it over medium heat until it boils, stirring the entire time. Put in 2 tablespoons of butter and stir until it is melted, and then turn off the heat.

Have 4 egg yolks slightly beaten in a small glass bowl. Gently add 1/2 cup of the lemon mixture to the eggs, a little at a time. This is called tempering the eggs, and it keeps them from “scrambling” when they are introduced to heat.

Once tempered, pour the eggs into the pan with the rest of the mixture and bring to a low boil. The mixture should be thick, resembling lemon curd.

At this point, the crust should be finished. Pour the lemon meringue filling into the warm pie crust. Place the pie on a cookie sheet and preheat your oven to 350 degrees.

Step 2: How to Make Meringue

You can’t have lemon meringue pie without the Meringue! Now, meringue often intimidates people, but it is nothing more than whipped egg whites and sugar!

In a medium glass bowl, use a hand mixer to beat the egg whites you have set aside from before. Beat the whites for about 5 or 6 minutes. They will start to get frothy like steamed milk.

At that point, continue mixing on medium to high speed, but add 6 tablespoons of granulated sugar one at a time. Wait a few seconds between each. This ensures that the sugar dissolves well.

Mix for another 5 to 6 minutes or until stiff peaks form. You will know it is done if nothing drips off the whisk and the meringue doesn’t change shape as it sits.

Now, using a large spoon, put the meringue around the edges of the lemon meringue pie first. Make sure you can’t see any of the filling touching the crust. If left open, the filling will ooze out and keep the meringue from baking properly.

Fill in the middle and then use the back of the spoon to create little wisps.

Step 3: Putting It All Together

Now it’s time to bake this beauty! Put the lemon meringue pie on a cookie sheet and bake on the top shelf of your oven. Bake the lemon meringue pie at 350 degrees for about 10 to 15 minutes or until the tops have browned.

Let the lemon meringue pie rest and come to room temperature before serving. This usually takes about 2 to 3 hours. When you cut into the pie, the meringue should be stiff on the outside and pillowy soft on the inside. The lemon filling will be tart and irresistible!

Enjoying Your Lemon Meringue Pie

I try to make this pie on the morning of our holiday celebration. It tastes best fresh but can be refrigerated overnight. If you decide to refrigerate, leave the pie uncovered, or else it will retain moisture and ruin the meringue.

I have never had lemon meringue pie in my house for very long! In fact, I usually need to make two because guests always want a second piece!

If this dessert tickles your fancy, you may also like to try these popular favorites. And if baking isn’t for you, but you’re in Knoxville, Tennessee, looking for a celebration cake, check out some of my delicious offerings! They are sure to delight at any event you’re hosting.

Whatever you’re cooking this Easter holiday, I hope it’s wonderful and enjoyable! Happy cooking, y’all!