Butter popcorn is one of my favorite savory snacks, and this recipe is truly the best. It’s a must-have on our family movie nights (along with this homemade kettle corn).

My husband perfected this buttered popcorn recipe – and let me tell you it’s addictingly delicious. Using real, high quality ingredients makes it so good you can’t just take one handful.

Plus, it only takes 5 minutes to make butter popcorn that tastes significantly better than the movie theater popcorn. My 2 year old son loves helping. As soon as a movie starts, he clammers around the kitchen collecting all the supplies and ingredients needed to make this recipe – it’s adorable.

Butter Popcorn: Ingredients & Substitutions

• Popcorn kernels. Choose your favorite brand/variety.
• Coconut oil. This is used to pop the popcorn kernels. I have tried canola oil, butter, and olive oil (which all work) and nothing pops corn as well as coconut oil. It does not impart a coconut flavor to the recipe either.
• Salted butter. Unsalted butter works well, you may just need to slightly increase the popcorn salt.
• Popcorn salt. This Redmond popcorn salt is the only brand we buy. It’s delicious, full of minerals and is so fine that it sticks well to the kernels.

How to Make Butter Popcorn

This recipe is easy to make in 5 minutes (or less). However, I’ll walk you through some tips and trips to ensure it turns our perfectly every time.

Begin by melting the butter in the microwave, then set it aside.

Then, put 1 Tablespoon coconut oil and 3 kernels of popcorn into a stovetop popcorn maker (we use a Whirley Pop).

Next, heat the popcorn maker over medium heat and stir to combine the oil and 3 kernels of popcorn.

Then, cook the 3 kernels and coconut oil over medium heat until the kernels pop (this indicates that the oil is hot enough to cook the rest of the popcorn).

Once the three kernels pop, add the rest of the popcorn kernels and stir vigorously to combine with the lid on.

Stir continuously as the popcorn begins to pop.

When the popping slows down, turn off the heat and continue stirring over the warm burner until the popping stops.

Immediately pour the popcorn into a large bowl (preferably one with a lid, although you can use a large bowl and then use a baking sheet as a “lid” for stirring.

Next, evenly drizzle the melted butter over the popcorn.

Then sprinkle with popcorn salt.

 Then, secure the lid, invert the bowl, and shake vigorously (the goal is to coat the popcorn with both butter and salt). Taste and add more salt as desired.

Serve

Serve immediately – it’s best when it’s warm and fresh from the stovetop.

Store

Store leftover buttered popcorn in an airtight container at room temperature for up to 2 days – although we never have leftovers.

Buttered Popcorn Recipe FAQS

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Homemade Butter Popcorn Recipe

This Butter popcorn recipe is easy to make in 5 minutes with4 ingredients (including real butter) & is even more delicious than movie theater popcorn!

Course Appetizer, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 1 minute minute

Cook Time 4 minutes minutes

Total Time 5 minutes minutes

Servings 8 Servings

Calories 128kcal

Author Laura

Cost $4

Equipment

• Whirley Pop
• measuring spoons
• large bowl with lid

Ingredients

• ½ cup popcorn kernels
• 1 Tablespoon coconut oil
• 6 Tablespoons salted butter melted
• ½ teaspoon popcorn salt (or to taste)

US Customary – Metric

Instructions

• Melt the butter in the microwave. Set aside.
• Place 1 Tablespoon coconut oil and 3 kernels of popcorn into a stovetop popcorn maker.
• Heat the popcorn maker over medium heat and stir to combine the oil and 3 kernels of popcorn.
• Cook over medium heat until the 3 kernels in the oil pop (this indicates that the oil is hot enough to cook the rest of the popcorn).
• Once the three kernels pop, add the rest of the popcorn kernels and stir vigorously to combine with the lid on.
• Stir continuously as the popcorn begins to pop.
• When the popping slows down, turn off the heat and continue stirring over the warm burner until you do not hear any more popping.
• Immediately pour the popcorn into a large bowl (preferably one with a lid, although you can use a large bowl and then use a baking sheet as a “lid” for stirring.
• Evenly drizzle the melted butter over the popcorn. Then sprinkle with popcorn salt.
• Secure the lid, invert the bowl, and shake vigorously (the goal is to coat the popcorn). Taste and adjust salt as desired.
• Serve immediately.
• Enjoy!

Video

Notes

Ingredient Notes & Substitutions

• Coconut oil. This is used to pop the popcorn kernels. I have tried canola oil, butter, and olive oil (which all work) and nothing pops corn as well as coconut oil. It does not impart a coconut flavor to the recipe either.
• Salted butter. Unsalted butter works well, you may just need to slightly increase the popcorn salt.
• Popcorn salt. This Redmond popcorn salt is the only brand we buy. It’s delicious, full of minerals and is so fine that it sticks well to the kernels.

How to Store Butter Popcorn

Store leftovers in an airtight container at room temperature for up to 2 days.

 

Nutrition

Serving: 1cup | Calories: 128kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 214mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 262IU | Calcium: 3mg | Iron: 0.3mg

Try these recipes

Kettle Corn Recipe

Puppy Chow Recipe (Muddy Buddies)

Crispy Roasted Chickpeas

Homemade Soft Pretzel Recipe

Candied Almonds (Cinnamon Roasted Almonds)

Easy Guacamole Recipe (5 Minutes)

When you think of hummus, you probably think of the traditional hummus made of chickpeas – but, have you ever tried white bean hummus?

If not, you need to make this delicious recipe as soon as possible. It’s easy to whip up in 5 minutes with only 5 ingredients, and is a great healthy appetizer.

I personally love using white beans (also known as great northern beans) because they are softer than Garbonzo beans, which means an even more silky smooth hummus!

Ingredients & Substitutions

• White Beans (AKA: cannellini beans or great northern beans): If you want to make a traditional hummus with chickpeas, try this recipe: homemade hummus.
• Tahini. I personally do not think there is a suitable substitution for tahini. You can grind your own sesame seeds in a Vitamix or food processor to make tahini if you have some on hand.
• Olive Oil. Avocado or canola oil can be used in place of olive oil.
• Lemon Juice. Fresh or bottled lemon juice both work well in this recipe.
• Minced garlic. Freshly roasted garlic is an amazing substitution for jarred minced garlic. You can also substitute 1 teaspoon garlic powder for the 1 tablespoon of minced garlic.
• Fine sea salt. use your favorite salt.
• Ground cumin & coriander. I love both of these spices, and recommend not omitting either.

How to Make White Bean Hummus

We’ll walk through how to make white bean hummus step-by-step, and don’t forget to watch the video.

Begin by placing all the ingredients in the order listed into the container of a Vitamix (or another high-powered blender).

I always recommend a Vitamix if you want a silky smooth texture with no lumps!

Then, blend, starting at low speed and increasing to high, for about 60 seconds, or until the mixture is smooth.

You may need to pause, scrape down the sides and continue blending.

Serve

Serve immediately or store/chill to serve later. We like serving it with a drizzle of olive oil, a dash of smoked paprika and a sprinkle of chopped fresh parsley.

Some of our favorite white bean hummus dippers include (but are not limited to):

• Homemade naan
• Homemade pita bread
• Vegetables of all kinds!
• Pretzels
• Pita chips

Store/Freeze

Store in an airtight container (preferably glass) in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Thaw slowly in the refrigerator or on the counter – do not microwave.

White Bean Hummus Recipe FAQS

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

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White Bean Hummus Recipe

This homemade white bean hummus recipe is silky smooth and flavorful. It’s made with 5 ingredients in 5 minutes and is a delicious appetizer or side dish.

Course Appetizer, dip, Side Dish

Cuisine Mediterranean

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

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 Servings

Calories 154kcal

Author Laura

Cost $5

Equipment

• Vitamix blender
• measuring spoons
• measuring cups
• spatula

Ingredients

• 15 oz white beans (drained and rinsed)
• ¼ cup tahini
• 2 Tablespoons olive oil
• 3 Tablespoons lemon juice
• 1 Tablespoon minced garlic
• 1 teaspoon fine sea salt
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• Garnish with a sprinkle of fresh parsley or cilantro (optional)

US Customary – Metric

Instructions

• Place ingredients in the order listed into the container of a Vitamix (or another high-powered blender).
• Blend, starting at low speed and increasing to high. Blend on high speed for about 60 seconds, or until the mixture is smooth.
• Serve immediately or store/chill to serve later.

Video

Notes

Ingredient Substitutions

• White Beans (aka: cannellini beans or great northern beans): If you want to make a traditional hummus with chickpeas, try this recipe: homemade hummus.
• Tahini. I personally do not think there is a suitable substitution for tahini. You can grind your own sesame seeds in a Vitamix or food processor to make tahini if you have some on hand.
• Olive Oil. Avocado or canola oil can be used in place of olive oil.
• Lemon Juice. Fresh or bottled lemon juice both work well in this recipe.
• Minced garlic. Freshly roasted garlic is an amazing substitution for jarred minced garlic. You can also substitute 1 teaspoon garlic powder for the 1 tablespoon of minced garlic.

Store/Freeze

Store in an airtight container (preferably glass) in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Thaw slowly in the refrigerator or on the counter – do not microwave.

Nutrition

Serving: 0.25cup | Calories: 154kcal | Carbohydrates: 16g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 297mg | Potassium: 349mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg

Try These Recipes

Homemade Pita Bread Recipe

Mediterranean Chickpea Salad

Greek Tzatziki Sauce Recipe

Homemade Naan Bread Recipe

Homemade Hummus

Greek Chicken Marinade

Fried rice is my husband’s favorite takeout menu item. So I decided it was time that we perfected the art of making homemade fried rice.

Now, we can enjoy it with our favorite Asian-inspired meals (like this cashew chicken stir fry or this crispy tofu stir fry in peanut sauce) without needing to order takeout!

This is seriously the best fried rice recipe you’ll ever try! Sesame and peanut oils give it that authentic takeout flavor, plus it’s easy to make in 20 minutes with just a handful of ingredients! 

Fried Rice Recipe: Ingredients & Substitutions 

I don’ really recommend making any substitutions in this fried rice recipe, as I feel like I tweaked it to perfection! However, as aways we’ll discuss some possibilities! 

• Rice. Using cold, day-old, rice is critical to making the best homemade fried rice. If you’re planning to make this recipe, cook the rice a day in advance and store it in an airtight container in the refrigerator overnight (or for up to 3 days). You can also use day-old brown rice, however it will create a less-authentic taste and texture, even though it’s still delicious.
• Sesame oil. I do not recommend omitting or substituting the sesame oil in this recipe. It is key to the authentic flavor of this dish. 
• Peanut oil. this is another ingredient that adds authentic flavor to this recipe, but if you have a peanut allergy in your household you can substitute canola oil or additional sesame oil for the peanut oil. 
• Minced Garlic. Powdered garlic works just as well as minced garlic if you don’t have any on hand!
• Onion.  I recommend using a sweet onion or scallions in this fried rice recipe, but any variety works.
• Carrots.  Use fresh, diced carrots for the best results! If you don’t prefer carrots you can omit them.
• Peas. I recommend using thawed, frozen peas. Avoid canned peas.
• Soy Sauce. Both regular and low-sodium soy sauce can be used in this recipe.
• Powdered Ginger.  Use fresh minced ginger instead of powdered if desired.
• Eggs. Again, these can be omitted if you have an egg allergy in your family, however I recommend only omitting them if necessary.

How to Cook Rice for Fried Rice

If you are making a fresh batch of rice (not using leftovers) to make this fried rice recipe, you will need to make the rice at least 1 day before making this recipe! Here’s how to do it: 

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Transfer the rice to an airtight container and store in the refrigerator overnight, then use the chilled rice in this recipe.

How to Make Fried Rice

This fried rice recipe is very easy to make in 20 minutes. Let’s walk through the steps together and don’t forget to watch the video.

Cook the Eggs

The first step in making the vegetable fried rice recipe is to cook the eggs in sesame oil. Cooking them in sesame oil with a pinch of sea salt adds so much flavor to the eggs and makes them really shine in this dish.

Begin by beating the eggs with a pinch of salt.

Then, spread 1 teaspoon of sesame oil in a nonstick pan and pour the beaten eggs evenly into a thin layer into the pan

Cook the eggs for 2-3 minutes, or until they are is firm and bubbles appear on the top. Flip and cook for an additional 1 minute.

Then, remove from the eggs from the heat, transfer to a cutting board and cut into thin pieces. Set aside.

Cook Carrots, Onion & Garlic

Once the eggs are prepared, it’s time to make the fried rice. Sauté the onion, garlic and carrots (and freshly minced ginger if using in place of powered ginger) in 1 Tablespoon of sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).

Add Oil & Rice

Once the carrots are cooked, add 3 Tablespoons sesame oil and 1 Tablespoon peanut oil to the vegetables.

Next, add the rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.

Add Peas, Eggs & Spices

Next, add the rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.

Next, add the rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.

Serve

Once the egg fried rice is nice and golden brown, it’s time to serve! You could serve it all by itself as a main dish, or add some protein (see below for suggestions). It is also the perfect side to our favorite Asian recipes.

• Add some crispy tofu and make it a full meal.
• Who doesn’t love appetizers like fresh spring rolls and peanut sauce or asian chicken lettuce wraps?
• Serve it alongside this Cashew Chicken Stir Fry (one of my personal favorites) or topped with this crockpot teriyaki chicken.
• This Crispy Baked Tofu with Peanut Sauce tastes amazing served with this fried rice recipe too!

Store/Freeze

Store leftover vegetable fried rice in an airtight container in the refrigerator for up to 1 week or in the freezer for 2 months.

I recommend reheating on the stovetop for the best taste, but you can also reheat it in the microwave.

Egg Fried Rice Recipe FAQs

Here are some commonly asked questions about this fried rice recipe. 

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

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Easy Fried Rice Recipe

This easy fried rice recipe is better than takeout! It only takes 20 minutes to make the best fried rice recipe that's flavorful, healthy and loaded with eggs and veggies!

Course Main Course, Side Dish

Cuisine asian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Servings

Calories 304kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• spatula
• non-stick fry pan

Ingredients

• 4 cups white rice (at least a day old chilled in the refrigerator.*)
• 4 Tablespoons sesame oil (divided)
• 1 Tablespoon peanut oil
• 1 teaspoon minced garlic
• ½ cup onion (finely diced)
• 1 cup carrots (finely diced)
• ½ cup frozen peas
• 2 Tablespoons soy sauce
• ¼ teaspoon powdered ginger (or 1 tsp fresh minced ginger)
• 2 eggs
• pinch sea salt
• 1 teaspoon sesame oil
• Green onions to garnish

US Customary – Metric

Instructions

Cook the Eggs

• Heat 1 tsp sesame oil in a large skillet (at least 10”) over medium heat.
• Beat eggs with a pinch of sea salt, then pour into heated pan and spread evenly into a thin layer.
• Cook 2-3 minutes, or until the egg is firm and bubbles appear on the top.
• Flip and cook and for an additonal 2 minutes until the egg is cooked.
• Remove from heat, transfer to a cutting board and cut into thin pieces. Set aside.

Make the Fried Rice

• In a large nonstick fry pan, sauté the onion, garlic and carrots in 1 Tablespoon sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).
• Add 3 Tablespoons sesame oil and 1 Tablespoon peanut oil to the vegetables.
• Add rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.
• Add peas, soy sauce and ginger, stir to combine.
• Gently stir in the cooked egg.
• Cook on medium-high heat for 5 minutes, or until the rice is lightly browned.
• Serve immediately and garnish with green onions.

Video

Notes

How to Cook Rice for Fried Rice

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Let rice cool, then transfer to an airtight container in the refrigerator.
   Store in the refrigerator overnight, then use the chilled rice in this recipe.

Ingredient Substitutions 

• Rice. Using cold, day-old, rice is critical to making the best homemade fried rice. If you’re planning to make this recipe, cook the rice a day in advance and store it in an airtight container in the refrigerator overnight (or for up to 3 days). You can also use day-old brown rice, however it will create a less-authentic taste and texture, even though it’s still delicious.
• Sesame oil. I do not recommend omitting or substituting the sesame oil in this recipe. It is key to the authentic flavor of this dish. 
• Peanut oil. this is another ingredient that adds authentic flavor to this recipe, but if you have a peanut allergy in your household you can substitute canola oil or additional sesame oil for the peanut oil. 
• Minced Garlic. Powdered garlic works just as well as minced garlic if you don’t have any on hand!
• Onion.  I recommend using a sweet onion or scallions in this fried rice recipe, but any variety works.
• Carrots.  Use fresh, diced carrots for the best results! If you don’t prefer carrots you can omit them.
• Peas. I recommend using thawed, frozen peas. Avoid canned peas.
• Soy Sauce. Both regular and low-sodium soy sauce can be used in this recipe.
• Powdered Ginger.  Use fresh minced ginger instead of powdered if desired.
• Eggs. Again, these can be omitted if you have an egg allergy in your family, however I recommend only omitting them if necessary.

Store/Freeze

Store leftover fried rice in an airtight container in the refrigerator for up to 1 week or in the freezer for 2 months.

I recommend reheating on the stovetop for the best taste, but you can also reheat it in the microwave.

Nutrition

Serving: 0.5cups | Calories: 304kcal | Carbohydrates: 52g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 189mg | Potassium: 148mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1868IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg

Try these REcipes

Easy Crock Pot Teriyaki Chicken

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Crispy Tofu with Hoisin Sauce

This cheese biscuits recipe is comfort food at it’s finest. Buttery, flaky biscuits are loaded with cheese and baked to moist perfection.

They are drop biscuits, so they’re very easy to make with only 8 ingredients – no biscuit cutter or dough folding required.

Plus, these are even tastier than any restaurant! A perfect side dish for the holidays (like Thanksgiving), a bowl of soup, pot roast, etc!

Cheese Biscuits Ingredients & Substitutions

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter is a good substitute. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half, heavy cream and buttermilk are all good substitutes for whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

How to Make Cheese Biscuits

Begin this recipe by preheating your oven to 425 degrees F. Then, line two baking sheets with silicone baking mats or parchment paper.

Next, in a large bowl, combine flour, salt, baking powder, and sugar.

Then, cut in the cold butter until the mixture resembles coarse crumbs. Do this with your hands, a fork, a pastry cutter or by pulsing it in a blender or food processor.

Then, add the milk and sour cream and stir until the mixture forms a ball of dough.

Then, stir in the shredded cheese and chives (if desired).

Next, use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheets evenly spaced (6 per sheet).

Once the cheesy biscuits are on the baking sheet, use floured hands to smooth the tops, if desired.

Then, bake the cheese biscuits in the preheated oven for 12-14 minutes or until they are set and lightly golden brown on the bottom. I sometimes use a metal spatula to lift them up to check the bottoms.

Serve

Serve the cheese biscuits warm with a slather of butter and your favorite main dishes. Here are some suggestions:

• We love to serve them with soups – like tomato soup, chicken noodle soup or vegetable soup.
• Cheesy biscuits also perfectly compliment chilis! Some of our favorites include easy beef chili, vegetarian chili, slow cooker chicken chili and turkey chili.
• These make a great holiday side dish – especially alongside some of our favorite Thanksgiving Recipes!

Store/Freeze

Store leftover cheese biscuits in an airtight container at room temperature for 2 days, in the refrigerator for 5 days or in the freezer for up to 2 months.

Cheese Biscuits Recipe FAQs

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

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Cheese Biscuits Recipe

These cheese biscuits are moist, buttery and extra cheesy. They are easy to make with 8 ingredients and even more delicious than your favorite restaurant!

Course Appetizer, bread, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 25 minutes minutes

Servings 12 Biscuits

Calories 184kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• pastry cutter
• 2 silicone baking mat
• 2 baking sheet

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon sea salt
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 4 Tablespoons salted butter cold cut into small pieces
• 1 cup whole milk or half and half, or heavy cream
• ¼ cup full-fat sour cream
• 1 cup cheddar cheese shredded
• 1 Tablespoon chopped chives optional

Instructions

• Preheat oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
• Combine flour, salt, baking powder, and sugar in a large bowl.
• Cut in butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or even by pulsing it in a blender or food processor).
• Add milk and sour cream and stir until the mixture forms a dough ball.
• Stir in cheese and chives (if desired).
• Use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheet evenly spaced (6 per sheet).
• Use floured hands to smooth the biscuits, if desired.
• Bake in preheated oven for 12-14 minutes or until set and lightly golden brown on the bottom.

Video

Notes

Ingredient Substitution Notes

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter can be used in place of salted. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half or heavy cream can be used in place of whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

 

Nutrition

Serving: 1biscuit | Calories: 184kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 199mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 0.04mg | Calcium: 144mg | Iron: 1mg

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Baked French Fries: Ingredients & Substitutions

• Potatoes. I recommend Yukon gold or russet potatoes for the best results.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good choice.
• Fine sea salt. I always use this fine mineral sea salt – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

How to Make French Fries in the Oven

Let’s walk through how to make the best, crispy baked french fries in the oven! Don’t forget to watch the video!

Begin by preheating the oven to 425 degrees F and greasing two large baking sheets with olive oil or cooking spray.

Then, cut the potatoes into long matchsticks and put them in a large mixing bowl.

*Note: we prefer to keep the skins on our French fries. If you prefer, peel the potatoes first then cut them.

Next pour ¼ cup olive oil over potatoes and stir until evenly distributed.

Then, sprinkle half of the sea salt over the potatoes, stir, and repeat with the second half plus the black pepper.

Spread the potatoes evenly in a single layer on the prepared baking sheets.

Then bake the homemade french fries in the preheated oven for 20 minutes, then stir.

Note. the thickness of the french fries will determine baking time. Thicker fries take longer to cook, while thinner fries cook faster.

Bake for an additional 10-15 minutes or until golden brown.

Once the potatoes are golden brown, remove them from the oven and serve immediately.

Serve

Serve the oven baked french fries warm with a side of homemade cheese sauce, ketchup, ranch dressing, etc.

I suggest serving them as a side dish to some of our favorite recipes:

• Homemade Hamburgers pair perfectly with these baked french fries.
• Serve them alongside BBQ chicken sandwiches, chicken kebabs. or this pistachio chicken.
• They make a great side to the best meatloaf (ever), turkey meatloaf and Greek meatballs !

Store/freeze

Store oven baked french fries in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

I suggest reheating the baked french fries on a baking sheet in your oven set ot 350 degrees F to restore their crispiness. You can warm them in the microwave and they will be delicious, but soft.

Recipe FAQs

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

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Oven Baked French Fries

Oven baked french fries are easy to make with only 4 ingredients! Homemade French fries are healthier and even more delicious than frozen or restaurant fries!

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 52 minutes minutes

Servings 12 Servings

Calories 98kcal

Author Laura

Cost 5

Equipment

• 2 large baking sheet
• measuring spoons
• measuring cups
• mixing bowls
• spatula

Ingredients

• 2 lbs potatoes (Yukon gold or Russet)
• ¼ cup olive oil
• 1 tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Additional olive oil or cooking spray for greasing pan

Instructions

• Preheat oven to 425 degrees F. Grease two large baking sheets with olive oil or cooking spray.
• Cut the potatoes into long matchsticks and put them in a large mixing bowl.*
• Pour ¼ cup olive oil over potatoes, stir until evenly distributed.
• Sprinkle half of the sea salt over the potatoes, stir, and repeat with the second half plus the black pepper.
• Spread the potatoes evenly in a single layer on the prepared baking sheets.
• Bake in the preheated oven for 20 minutes, stir, and bake an additional 10-15 minutes or until golden brown. **
• Remove from oven and serve warm.
• Serve warm.

Video

Notes

*Note: we prefer to keep the skins on our French fries. If you prefer, peel the potatoes first then cut them.
** Note. the thickness of the french fries will determine baking time. Thicker fries take longer to cook, while thinner fries cook faster.

Ingredient Notes & Substitutions

• Potatoes. I recommend Yukon gold or russet potatoes for the best results.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good choice.
• Fine sea salt. I always use this fine mineral sea salt – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.

Store/freeze

Store oven baked french fries in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

I suggest reheating the baked french fries on a baking sheet in your oven set ot 350 degrees F to restore their crispiness. You can warm them in the microwave and they will be delicious, but soft.

Nutrition

Serving: 0.5cup | Calories: 98kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 198mg | Potassium: 319mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 15mg | Calcium: 9mg | Iron: 1mg

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Meatballs are a staple meal in our home – and we eat some variety, whether it’s classic homemade meatballs, Greek meatballs, or these chicken meatballs – at least once a week for dinner.

This chicken meatball recipe is easy to make with a handful of simple ingredients in less than 30 minutes. You can cook them on the stovetop or bake them in the oven, and they can be served in so many ways!

Chicken Meatballs: Ingredients & Substitutions

• Ground chicken. If you’re looking to make a different kind of meatball, try these classic homemade meatballs or healthy turkey meatballs).
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk.
• Worcestershire Sauce. In a pinch you could substitute BBQ sauce or omit it all together.
• Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
• Parmesan cheese. I don’t suggest omitting or substituting the parmesan.
• Garlic/Onion powder. you can use minced garlic and finely minced onion (1 Tablespoon each) in place of the powders.

How to make Chicken Meatballs

We’ll walk through making this chicken meatballs recipe in two ways: 1) on the stovetop and 2) baked in the oven. Don’t forget to watch the video!

Make the chicken meatball mixture:

Begin this recipe by making the meatball mixture. Combine ground chicken, egg, milk and Worcestershire sauce in a large bowl.

Then add the breadcrumbs, parmesan cheese, garlic powder, onion powder, sea salt, and pepper and stir until evenly distributed.

Next, use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the chicken meatball mixture.

Then roll it into balls with your hands.

To cook on the stovetop:

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

Then, add half of the meatballs (12) and cover.

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

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

To bake in the oven

If you’d prefer to make baked chicken meatballs, preheat the oven to 400 degrees F. Then, grease a large baking sheet and set it aside.

Then, put the rolled chicken meatballs on a greased baking sheet evenly spread out.

Next, bake the chicken meatballs in the preheated oven for 10-15 minutes or until they reach an internal temperature of 160 degrees F.

Serve

I make these chicken meatballs often when my babies are learning how to eat solid foods. Meat is difficult for them to chew, but meatballs are soft and yummy and easy for little eaters to enjoy!

For adults and people who don’t have trouble chewing meat (haha, this is how my brain works after spending 12 years having 6 kids), here are some delicious serving suggestions:

• Toss the chicken meatballs in homemade basil pesto sauce or this delicious avocado pasta sauce.
• Try serving them dipped in this homemade cheese sauce or tzatziki sauce.
• With your favorite store-bought pasta, or your own homemade whole wheat pasta!
• As an appetizer! 
• Make them into a healthier meatball sub!
• Make any one of our salad recipes or vegetable recipes and serve them on the side.

Store

Store leftover chicken meatballs in an airtight container in the refrigerator for 3-5 days.

Freeze

Or you can freeze the chicken meatballs:

1. Place the baked chicken meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw them covered in an oven set to warm or by simmering them them in your favorite sauce.

Recipe FAQs

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

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Chicken Meatballs Recipe

These flavorful chicken meatballs are easy to make either in the oven or on the stovetop, and can be served in many different ways!

Course Appetizer, Main Course

Cuisine American, Italian

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 28 Meatballs

Calories 38kcal

Author Laura

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• baking sheet

Ingredients

• 1 pound ground chicken
• 1 egg whisked
• 2 Tablespoons whole milk
• 1 Tablespoon Worcestershire sauce
• ½ cup breadcrumbs or quick-cooking oats
• ¼ cup parmesan cheese grated
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Make the meatball mixture:
• In a large bowl combine ground chicken, egg, milk, and Worcestershire sauce.
• Add breadcrumbs, parmesan cheese, garlic powder, onion powder, sea salt, and pepper and stir until evenly distributed.
• Use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the chicken meatball mixture, then roll it with your hands.

To cook on the stovetop:

• Add 1-2 TBS olive oil to a nonstick fry pan and turn heat to medium.
• Add half of the chicken meatballs (12) and cover.
• Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
• Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

To bake in the oven:

• Preheat oven to 425 degrees F. Grease a large baking sheet, set aside.
• Place the chicken meatballs on a greased baking sheet evenly spread out.
• Bake in preheated oven for 10-15 minutes or until they reach an internal temperature of 160 degrees F.
• Serve with pasta sauce, over noodles, etc.

Video

Notes

Ingredient Substitutions & Notes

• Ground chicken. If you’re looking to make a different kind of meatball, try these classic homemade meatballs or healthy turkey meatballs).
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk.
• Worcestershire Sauce. In a pinch you could substitute BBQ sauce or omit it all together.
• Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
• Parmesan cheese. I don’t suggest omitting or substituting the parmesan.
• Garlic/Onion powder. you can use minced garlic and finely minced onion (1 Tablespoon each) in place of the powders.

Store

Store any leftover chicken meatballs in an airtight container in the refrigerator for 3-5 days.

Freeze

Or you can freeze the chicken meatballs:

1. Place the baked chicken meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw them covered in an oven set to warm or by simmering them them in your favorite sauce.

Nutrition

Serving: 1meatball | Calories: 38kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 90mg | Potassium: 100mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.3mg

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Basil Pesto Sauce

I often order sweet potato fries when we go out to eat because they’re my favorite. However, these homemade sweet potato fries are even more delicious and healthier than any frozen or restaurant varieties.

Many store-bought or restaurant fries contain unnecessary ingredients such as vegetable oil, corn starch, food coloring (not joking), and preservatives.

But these homemade sweet potato fries are made with 4 nutritious ingredients and they are baked, not fried.

Sweet Potato Fries: Ingredient Substitutions & Notes

• Sweet potatoes. I recommend using organic sweet potatoes! Red garnet yams are also a good choice.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good substitute.
• Fine sea salt. I always use this fine mineral sea salt in all my baking and cooking – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

How to Make Sweet Potato Fries

We’ll walk through how to make sweet potato fries step-by-step, and don’t forget to watch the video. I have seen many different, more complicated methods for making these, but I have found this straightforward technique to be the best!

Begin by preheating the oven oven to 425 degrees F and greasing a large baking sheet (21” x 15”) or two regular sized baking sheets with olive oil.

Then, cut the sweet potatoes into long matchsticks and put them in a large mixing bowl.

Note: the thickness/size of the sweet potatoes will greatly affect baking time. You can use a knife and cut them thin or a mandolin.

Then, pour ¼ cup olive oil over the sweet potatoes in the bowl and stir until they are evenly coated.

Sprinkle half of the sea salt over the sweet potatoes, stir, and repeat with the second half plus the black pepper.

Spread the sweet potatoes evenly in a single layer on the prepared baking sheet.

Bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown.

Remove from the oven and serve warm immediately.

Serve

Here are some serving suggestions:

• Serve them with the best meatloaf (or turkey meatloaf)
• I often make them with these Greek meatballs, greek salad, and tzatziki.
• Pair with your favorite chicken recipes, like baked chicken breasts, hummus baked chicken, etc.

Store/Freeze

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

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

Recipe FAQs

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

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Baked Sweet Potato Fries

These baked sweet potato fries are easy to make with only 4 ingredients! Homemade sweet potato fries are healthier and tastier than frozen or restaurant varieties.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 47 minutes minutes

Servings 8 Servings

Calories 157kcal

Author Laura

Cost $3

Equipment

• mixing bowls
• measuring spoons
• spatula
• 2 baking sheet

Ingredients

• 2 pounds sweet potatoes
• ¼ cup olive oil
• 1 tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Extra olive oil for greasing the pans

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. Grease a large baking sheet (21” x 15”) or two regular sized baking sheets
• Cut sweet potatoes into long matchsticks and put them in a large mixing bowl.*
• Pour ¼ cup olive oil over sweet potatoes, stir until the potatoes are evenly coated.
• Sprinkle half of the sea salt over the sweet potatoes, stir, and repeat with the second half plus the black pepper.
• Spread the sweet potatoes evenly in a single layer on the prepared baking sheet(s).
• Bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown. If you do not have a convection oven, switch the baking sheets between the top and bottom halfway through baking.
• Remove from the oven and serve immediately.

Video

Notes

* Note: the thickness/size of the sweet potatoes will greatly affect baking time. You can use a knife and cut them thin or a mandolin.

Ingredient Substitutions

• Sweet potatoes. I recommend using organic sweet potatoes! Red garnet yams are also a good choice.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good substitute.
• Fine sea salt. I always use this fine mineral sea salt in all my baking and cooking – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

Store/Freeze

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

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

 

Nutrition

Serving: 1cup | Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 353mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16088IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

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One of my favorite things about summertime is picking fresh tomatoes and basil from my garden and using them to create fresh and delicious recipes, like this caprese orzo salad (and this bruschetta recipe – yum)!

It’s a light and flavorful, but still hearty, salad made with a homemade dressing and topped with toasted pine nuts. It’s easy to make and can be customized by adding your favorite fresh veggies!

Caprese Orzo Salad: Ingredients & Substitutions

• Orzo. you can use regular orzo, whole wheat orzo or even small-shaped pasta.
• Green Onion. Any onion variety works well in this recipe such as white, yellow or red onion.
• Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
• Avocado. I love the creaminess avocado adds to this salad, you can omit it if desired.
• Mozzarella cheese. use fresh mozzarella for the best results.
• Fresh basil. There are no substitutes for fresh basil in this recipe – it’s a must!
• Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
• Dijon Mustard. Any mustard variety can be used in place of Dijon.
• Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).

How to Make Caprese Orzo Salad

Let’s walk through how to make this caprese orzo salad recipe step-by-step, and don’t forget to watch the video!

Cook the Orzo

The first step in making this orzo salad is cooking the orzo, which usually takes about 25 minutes. You can do this up to the day before and store it in the refrigerator so you can quickly make the salad on the day you’d like to serve it.

I often cook the orzo in the morning and let it cool until I’m ready to make the salad later in the day.

When the orzo is finished cooking, drain it but do not rinse. Un-rinsed orzo absorbs the dressing significantly better than rinsed!

Make the dressing

While the orzo is cooking, make the dressing by whisking the ingredients together in a small bowl.

It’s important to make the dressing before the orzo has finished cooking, because we mix half of it into the warm orzo to prevent sticking.

Assemble

After you drain the orzo, transfer it to a large bowl. Then, add half the dressing and stir until it’s evenly distributed.

Chill the partially dressed orzo in the refrigerator until it cools down to at least room temperature.

Once the orzo has cooled sufficiently, add green onion, tomatoes, fresh basil and mozzarella and the remaining dressing and stir to combine.

At this point, be sure to taste the caprese orzo salad and add salt and pepper as desired.

Then, chill for at least 1 hour for the flavors to blend and the salad to cool completely.

Toasted pine nuts are the chef’s kiss of this recipe. They add flavor and crunch and should not be omitted.

You can make them while you cook the orzo and set them aside to use after the salad has chilled, or you can prepare them immediately before serving.

To toast the pine nuts, heat them over medium heat until lightly browned, stirring often. Do not walk away from the pan while you are cooking them. They go from barely brown to burnt very quickly – and they are too expensive to be rendered inedible by burning!

Once they’re toasted, set them aside to use later.

Serve

When ready to serve, add the toasted pine nuts, avocado (optional but recommended) and fresh basil on top of the salad. Then serve it cold. Here are some suggestions of dishes that pair well with this orzo salad:

• Baked chicken breasts are a great main dish to compliment this salad, also this honey mustard chicken.
• Serve it alongside BBQ chicken sandwiches or chicken salad sandwiches (or this healthy avocado chicken salad)

Store

Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days.

Caprese Orzo Salad Recipe FAQs

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

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Caprese Orzo Salad

In this caprese orzo salad, tomatoes, fresh mozzarella and basil are tossed in a homemade balsamic dressing for a delicious, healthy & hearty summertime salad!

Course Appetizer, Salad, Side Dish

Cuisine American, Italian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 12 Servings

Calories 226kcal

Author Laura

Cost $9

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• whisk
• 5 Quart Sauce Pan

Ingredients

• 2 cups orzo dry
• 5 quarts salted water
• 3 green onions 1/4 cup sliced
• 1 pint baby tomatoes halved
• ½ cup Fresh basil chopped
• 1 avocado diced (optional)
• 8 oz fresh mozzarella pearls, or a log diced into small pieces.
• Salt and pepper to taste

Dressing:

• ¼ cup olive oil
• ¼ cup balsamic vinegar high quality
• 1 Tablespoon pure maple syrup or honey
• 1 Tablespoon Dijon mustard
• 1 Tablespoon minced garlic

Topping

• ½ cup pine nuts toasted
• ¼ cup basil julienned

US Customary – Metric

Instructions

• Cook orzo in salted water according to package instructions.
• In a small bowl, whisk together dressing ingredients
• When orzo is finished cooking, drain and do not rinse.
• Put cooked orzo in a large bowl, add half the dressing and stir to combine. Chill in the refrigerator until it cools down to at least room temperature.
• Once the orzo has cooled, add green onion, tomatoes, fresh basil and mozzarella and the remaining dressing and stir to combine. Taste and add salt and pepper as desired.
• Chill for at least 1 hour.
• Heat pine nuts over medium heat until lightly browned, stirring often. Set aside to cool.
• When ready to serve, top with toasted pine nuts, avocado and chopped fresh basil.
• Serve cold.

Video

Notes

Ingredient Substitutions

• Orzo. you can use regular orzo, whole wheat orzo or even small-shaped pasta.
• Green Onion. Any onion variety works well in this recipe such as white, yellow or red onion.
• Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
• Avocado. I love the creaminess avocado adds to this salad, you can omit it if desired.
• Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
• Dijon Mustard. Any mustard variety can be used in place of Dijon.
• Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).

Store

Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days. I don’t recommend freezing this recipe.

Nutrition

Serving: 1cup | Calories: 226kcal | Carbohydrates: 15g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 592IU | Vitamin C: 8mg | Calcium: 114mg | Iron: 1mg

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I make a salad almost every day in the summer, and this strawberry spinach salad is one of our favorites.

The salad itself contains only 5 ingredients: baby spinach, sweet strawberries, spicy green onions, creamy goat cheese and crunchy candied pecans, proving that food doesn’t have to be complicated to be delicious!

The homemade poppy seed dressing is light, flavorful and only slightly sweet. It’s easy to whisk together in under 5 minutes and ties all the flavors of this strawberry spinach salad recipe together beautifully.

Strawberry Spinach Salad: Ingredients & Substitutions

Strawberry Spinach Salad Ingredient Substitutions

• Baby spinach. I suggest baby spinach over regular because it is more tender and easier to eat in a salad. You can use any lettuce you’d like such as spring mix, romaine, etc.
• Strawberries. Use fresh strawberries that have been washed and dried.
• Green onions. If you prefer, you can use red onions, white onions or yellow onions.
• Goat cheese. I love the creamy tangy flavor of goat cheese in this salad. You can substitute feta or sharp white cheddar.
• Candied pecans. I highly recommend that you make your own cinnamon sugar pecans for this recipe. You can also use candied walnuts or candied almonds.

Dressing Ingredients

You can simply purchase your favorites store-bought dressing to use in place of the homemade recipe!

• Apple cider vinegar. white vinegar or balsamic vinegar work well.
• Honey. Maple syrup and granulated sugar are great substitutes for honey.
• Dijon mustard. choose your favorite mustard variety.

How to Make Strawberry Spinach Salad

This spinach and strawberry salad is very simple to make. We’ll walk through the process step-by-step, and don’t forget to watch the video!

Make the Poppy Seed Dressing

Begin my making the homemade poppy seed dressing. You can make the dressing up to 2 days in advance and store it in the refrigerator!

Combine all the dressing ingredients in a small bowl or glass jar. Whisk or shake to combine. Chill for at least 2 hours before serving.

Assemble

Once the dressing is chilled, assemble the salad.

Combine spinach, strawberries, green onions, goat cheese and pecans in a large bowl.

Reserve about 1 tablespoon each of goat cheese, onions, berries and pecans to decorate the top.

Toss with the dressing, then transfer the salad to a large salad bowl or serving dish. Then garnish the top with the remaining ingredients and serve immediately.

Alternatively, you can serve the salad with the dressing on the side. In this case, assemble the salad directly in a serving bowl/platter and let guests dress their salad portions individually.

Serve

Serve as a side dish to your favorite recipes, or serve as a meal with some protein! Here are some serving suggestions:

• Enjoy it with some grilled chicken kebabs or baked chicken breasts.
• Make some homemade french bread or no-knead bread.
• Have a soup and salad night and make some of our favorite soup recipes.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the salad is undressed, 1-2 days if it is dressed.

Strawberry Spinach Salad Recipe FAQs

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

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Strawberry Spinach Salad Recipe

This easy strawberry spinach salad is simple and delicious! Baby spinach, strawberries, candied pecans, green onions and goat cheese are tossed in a light and flavorful homemade poppy seed dressing. The perfect summer salad you'll make on repeat!

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 Servings

Calories 131kcal

Author Laura

Cost $7

Equipment

• measuring spoons
• measuring cups
• whisk
• glass batter bowl

Ingredients

• 5 oz baby spinach
• 1 pint strawberries halved or quartered
• 3 green onions sliced thin (½ cup)
• 3 oz Goat cheese ½ cup
• ½ cup candied pecans or almonds, walnuts, etc.

Poppyseed dressing

• ¼ cup olive oil
• 2 Tablespoons mayonnaise
• 2 Tablespoons honey
• 1 Tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 Tablespoon poppy seeds
• ⅛ teaspoon sea salt
• Pinch black pepper

US Customary – Metric

Instructions

Make the dressing

• Combine dressing ingredients in a small bowl or glass jar. Whisk or shake to combine. Chill for at least 2 hours before serving.

Assemble the salad.

• Combine spinach, strawberries, green onions, goat cheese and pecans in a large bowl. Reserve about 1 tablespoon each of cheese, onions, berries and pecans to decorate the top.
• Toss with the dressing, then transfer the salad to a large salad bowl or serving dish.
• Then garnish the top with the remaining ingredients and serve immediately.
• Alternatively, you can serve the salad with the dressing on the side. In this case, assemble the salad directly in a serving bowl/platter and let guests dress their salad portions individually.

Video

Notes

Salad Ingredient Substitutions

• Baby spinach. I suggest baby spinach over regular because it is more tender and easier to eat in a salad. You can use any lettuce you’d like such as spring mix, romaine, etc.
• Strawberries. Use fresh strawberries that have been washed and dried.
• Green onions. If you prefer, you can use red onions, white onions or yellow onions.
• Goat cheese. I love the creamy tangy flavor of goat cheese in this salad. You can substitute feta or sharp white cheddar.
• Candied pecans. I highly recommend that you make your own cinnamon sugar pecans for this recipe. You can also use candied walnuts or candied almonds.

Dressing ingredient substitutions

You can simply purchase your favorites store-bought dressing to use in place of the homemade recipe!

• Apple cider vinegar. white vinegar or balsamic vinegar work well.
• Honey. Maple syrup and granulated sugar are great substitutes for honey.
• Dijon mustard. choose your favorite mustard variety.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the salad is undressed, 1-2 days if it is dressed.

Nutrition

Serving: 1cup | Calories: 131kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 4mg | Sodium: 99mg | Potassium: 146mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1217IU | Vitamin C: 27mg | Calcium: 45mg | Iron: 1mg

Delicious Salad Recipes

Feta Watermelon Salad

Caprese Orzo Salad

Burrata Salad

Panzanella Salad Recipe

Best Pasta Salad Recipe (Homemade Dressing)

Lemon Orzo Salad

Ever since my favorite Lebanese restaurant closed its doors, I have been working hard to create recipes for my favorite Mediterranean dishes, like this fresh and simple homemade Tabbouleh.

In this tabouli recipe, bulgur, fresh herbs, tomatoes, onions and cucumbers are tossed in a flavorful lemon garlic dressing.

It’s truly the perfect Tabbouleh, just as delicious as my favorite restaurant that I loved and miss greatly!

Tabbouleh Recipe: Ingredients and Substitutions

• Bulgur Wheat. I have used quinoa or couscous in place of bulgur in a pinch. And while those are good substitutes, they’re not truly authentic.
• Fresh parsley & mint. there are no substitutes for the fresh herbs in authentic tabouli.
• Roma tomatoes. choose your favorite tomato variety such as cherry tomatoes, heirloom, etc.
• Green onions. red onions are good substitutes for green, if desired.
• Lemon juice. freshly squeezed or bottled both work well.
• Minced garlic. use jarred or freshly minced garlic.

How to Make Tabouli

We will walk through how to make tabbouleh step-by-step. Be sure to watch the video for extra help!

Prepare the Bulgur

Begin this recipe by preparing the bulgur. To do this, combine ½ cup bulgur and 1 cup water in a pot. Bring to a boil.

Then, cover and reduce heat to a simmer and cook until tender, about 10 minutes.

After 10 minutes, drain the excess water. Then transfer the bulgur to a large bowl and fluff with a fork. Let it cool.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, garlic, sea salt and pepper. Set aside.

Assemble the Tabbouleh Salad

Once the bulgur is cooled and the dressing is ready, it’s time to assemble the tabouli salad.

Begin by adding parsley, mint, tomatoes, green onion and cucumber to the cooled bulgur wheat and stir to combine.

Then, pour the dressing over the tabbouleh and stir until it’s evenly distributed.

Next, cover the bowl and chill the tabbouleh for at least 2 hours.

Serve

Serve cold with your favorite Mediterranean dishes. Here are some suggestions:

• Greek meatballs are a family favorite.
• Serve it alongside these chicken kebabs or grilled Greek chicken.
• Serve it with a this homemade tzatziki sauce and homemade hummus (you can use store-bought but homemade is so much better)!
• Make this Greek Salad or Greek Orzo Salad.
• Pair it with homemade pita bread or homemade naan!

Store

Store leftovers of this Tabbouleh Recipe in an airtight container in the refrigerator for 5-7 days. I do not recommend freezing this recipe, as the texture of the tomatoes and cucumbers will change after freezing and thawing.

Tabbouleh Recipe FAQs

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Easy Tabbouleh Recipe

This is the best Tabbouleh Recipe! It’s bold and flavorful, bursting with fresh herbs and crunchy veggies. This tabouli is easy to make and best served cold with your favorite Mediterranean dishes.

Course Appetizer, Salad, Side Dish

Cuisine Mediterranean

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 110kcal

Author Laura

Cost $5

Equipment

• 3 quart saucepan
• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• whisk

Ingredients

• ½ cup bulgur wheat
• 2 cups flat leaf parsley finely chopped
• ¼ cup fresh mint finely chopped
• 2 Roma tomatoes finely diced
• 4 green onions finely sliced (1/2 cup)
• 1 cucumber peeled and finely diced (about 1 cup)

Dressing

• ¼ cup olive oil
• ¼ cup lemon juice
• 1 Tablespoon minced garlic
• ¼ teaspoon sea salt
• Pepper

Instructions

Prepare the Bulgur

• Combine ½ cup bulgur and 1 cup water in a pot. Bring to a boil. Cover and reduce heat to a simmer and cook until tender, about 10 minutes. Drain excess water, transfer bulgur to a large bowl and fluff with a fork. Let it cool.

Make the Dressing

• In a small bowl, whisk together olive oil, lemon juice, garlic, sea salt and pepper. Set aside.

Assemble the Tabbouleh

• Add parsley, mint, tomatoes, green onion and cucumber to the cooled bulgur wheat and stir to combine.
• Pour dressing over the tabbouleh and stir until evenly distributed.
• Cover and chill for at least 2 hours.
• Serve cold with your favorite Mediterranean dishes.

Video

Notes

Ingredient Substitutions

• Bulgur Wheat. I have used quinoa or couscous in place of bulgur in a pinch. And while those are good substitutes, they’re not truly authentic.
• Fresh parsley & mint. there are no substitutes for the fresh herbs in authentic tabouli.
• Roma tomatoes. choose your favorite tomato variety such as cherry tomatoes, heirloom, etc.
• Green onions. red onions are good substitutes for green, if desired.
• Lemon juice. freshly squeezed or bottled both work well.
• Minced garlic. use jarred or freshly minced garlic.

Store

Store leftovers of this Tabbouleh Recipe in an airtight container in the refrigerator for 5-7 days. I do not recommend freezing this recipe, as the texture of the tomatoes and cucumbers will change after freezing and thawing.

Nutrition

Serving: 0.5cup | Calories: 110kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 86mg | Potassium: 247mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1541IU | Vitamin C: 28mg | Calcium: 42mg | Iron: 2mg

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