برچسب: The

Homemade Sopapillas – The Cookie Rookie®
Homemade sopapillas are deliciously fried pillows of dough from New Mexico. Whenever I want a sweet treat, I whip these up with simple pantry ingredients and enjoy them with a drizzle of sweet honey. The puffed dough is crispy and airy, and so easy to make. Whether dusted with cinnamon sugar, served plain or with traditional honey, they’re always a hit in my kitchen!

For me, making homemade sopapillas is like a little trip to the Southwest. These golden, puffed-up beauties are quick bread that fries up light and hollow, begging to be drizzled with honey or sprinkled with cinnamon sugar.

I grew up eating fried dough and churros at fairs with a heaping coat of powdered sugar. These sopapillas remind me of those carefree days, but with a delicious Southwestern twist. Their light, crispy exterior, and hollow center make them perfect for soaking up sweet honey or carrying a dusting of cinnamon sugar, creating a treat that’s both simple and irresistible.

What’s in This Homemade Sopapillas Recipe
- All-Purpose Flour: All-purpose flour adds structure to the dough.
- Baking Powder: Baking powder is essential in this recipe to puff up the dough.
- Shortening: Adds tenderness, flakiness, and crispness while ensuring a soft interior and neutral flavor, perfect for frying.
- Frying Oil: I like vegetable oil for frying. Any high smoke point oil will work.
- Honey: I like drizzling my mini-fried pockets of dough with honey. You can also use a cinnamon sugar mix or powdered sugar.
By submitting this form, you consent to receive emails from The Cookie Rookie.

Tips For Success
- Warm tap water is essential to melt the shortening and incorporate the dough.
- Test that the oil is hot enough by dropping one sopapilla or a scrap of dough first. If the oil bubbles and the dough starts to puff up and turn golden within a few seconds, the oil is hot enough. If it doesn’t bubble or puff up, the oil needs more time to heat. If it browns too quickly, the oil is too hot and should be adjusted.
- Fry only a few pieces at a time to avoid overcrowding the pot, which can lower the oil temperature and result in soggy sopapillas.
- When frying in batches, allow the oil to return to 375°F before frying the next batch.
How to Store and Reheat

If you have leftover sopapillas, store them in an airtight container at room temperature for up to a day. Reheat in the oven or air fryer to restore crispness.

Serving Suggestions

Traditional sopapillas are drizzled with honey, but you can also dust them with powdered sugar, cinnamon sugar, or even a drizzle of melted chocolate for a dessert twist. My family loves these all the same ways we’d enjoy fried dough at the fair, and we love them for Cinco de Mayo. I’ve also tried this recipe with a pinch of cinnamon or nutmeg to the dough for a subtle twist. We love to enjoy them with cups of hot drinking chocolate!
Cook ModePrevent your screen from going dark

Warm tap water is essential to melt the shortening and incorporate the dough.

Test that the oil is hot enough by dropping one sopapilla or a scrap of dough first. If the oil bubbles and the dough starts to puff up and turn golden within a few seconds, the oil is hot enough. If it doesn’t bubble or puff up, the oil needs more time to heat. If it browns too quickly, the oil is too hot and should be adjusted.

Fry only a few pieces at a time to avoid overcrowding the pot, which can lower the oil temperature and result in soggy sopapillas.

When frying in batches, allow the oil to return to 375°F before frying the next batch.

If you have leftovers, store them in an airtight container at room temperature for up to a day. Reheat in the oven or air fryer to restore crispness.

Serving: 1servingCalories: 555kcalCarbohydrates: 21gProtein: 3gFat: 52gSaturated Fat: 8gPolyunsaturated Fat: 29gMonounsaturated Fat: 12gTrans Fat: 1gSodium: 178mgPotassium: 30mgFiber: 1gSugar: 0.1gCalcium: 31mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Homemade Sopapillas Step by Step

Combine the Ingredients: Grab a large mixing bowl and whisk together 4 cups of all-purpose flour, 2 tsp baking powder, and 1 tsp salt. Add ¼ cup shortening and 1 ½ cups warm water to the dry ingredients.

Form the Dough: Using a spatula or spoon, mix the ingredients together until a dough forms. Cover the mixing bowl and set it aside to rest at room temperature for 20 minutes.

Roll out the Dough: Place the dough on a lightly floured, clean workspace. Roll the dough into a ¼-inch thick rectangle.

Portion out the Dough: Using a pizza cutter, cut the dough into 3-inch squares. Don’t worry about them being perfect.

Heat the Frying Oil: Heat up 1 ½ inches of frying oil in a Dutch oven. The oil should reach 375°F before frying. Use a thermometer to check the temperature. Line a baking sheet with paper towels.

Fry the Dough: Once the temperature of the oil has reached 375°F, fry the sopapillas in batches until they’re golden and puffed. This should take about 1-2 minutes per side.

Drain the Fried Dough: Remove the sopapillas from the oil using a slotted spoon and place them on the lined baking sheets to drain.

Finish the Sopapillas: Repeat until all the sopapillas are fried. Serve warm with a drizzle of honey or cinnamon sugar. Enjoy!

More Dessert Recipes to Try
Source link
05/05/2025
Olivier Salad – The Daring Gourmet
This post may contain affiliate links. See my disclosure policy.

A favorite throughout Eastern Europe and beyond for more than 150 years, this Olivier Salad recipe, also known as Russian Salad, features the most delicious combination of flavors and textures for a winning salad that is perfect for everything from a casual picnic to an elegant dinner party!

Russian Salad

While reading Amor Towles’ A Gentleman in Moscow, I couldn’t help but be drawn in by the descriptions of the lavish dinner parties of the pre-revolution Russian aristocracy. As both an ardent foodie and a food history geek, I start to get excited when authors describe food scenes and various dishes of the eras, whether set in guilded age America, the golden age of Paris or, in this case, the era of the Russian tsars. My curiosity always leads to further exploration and research of the classic dishes from those times and settings, and this time it led me to a dish once considered a pinnacle of Russian high society gastronomy. No, it’s not borscht, beef stroganoff or chicken stroganoff (though they are fabulous). It’s something called the Olivier Salad.

What is Olivier Salad?

Dating back more than 150 years, Olivier Salad is a nostalgic dish with a long history. In its heyday you would find it served at the most prestigious restaurants and hotels in Moscow and at the center of upscale dinner parties and celebrations. In its simplest form, which is how it’s known today, it is a creamy mayonnaise-based salad of diced potatoes, vegetables, pickles, eggs and ham. But traditionally it was far more opulent. Let’s take a look at its intriguing history.

The time was the 1860’s and the setting the Hermitage restaurant in Moscow where the French chef Lucien Olivier created what would become the restaurant’s signature dish. His creation was a carefully guarded secret (competing restaurant chefs in the city would go on to attempt to replicate it and capitalize on the fame) but originally included hazel grouse (of the grouse bird family), veal tongue, caviar, crayfish tails, aspic, lettuce, potatoes, capers and olives in a creamy mayonnaise-based sauce.

The other local restaurant chefs who tried replicating Lucien Olivier’s famous Russian salad couldn’t quite get the sauce right, noting that something was missing. It was later revealed that the original sauce included something very similar to Worcestershire sauce which gave the dressing a rich and flavorful umami component. (And it’s definitely included in my recipe!)

Over time many of these ingredients either fell out of popularity, were just too expensive or became difficult to source, and so over time were replaced by more accessible substitutes. Eventually ham or chicken chicken replaced the grouse, boiled eggs replaced the crayfish, and the capers and olives were replaced by green peas and pickled cucumbers.

Olivier Salad remains a popular dish throughout much of Eastern Europe where parties and holidays are incomplete without it and where each household has a slightly different take on it. Different countries also have their own variations of the dish, for example in Croatia diced apples are commonly added, Romania often uses chopped beef, in Bulgaria salami is a popular choice, in Turkey pickled beets are commonly included, and variations in Poland often include pickled herring. It’s even popular in Iran where it’s usually made with chicken and in Spain where it’s called ensaladilla rusa (Russian salad) where it’s often made with tuna.

Olivier Salad Ingredients

As mentioned earlier, there is no “one way” to make Olivier salad. Every household and every country where it’s served has their own variation. And none of them match the original version from the 1860’s (see the discussion above about its history). But the ingredients I’m using to make my Russian salad are pretty standard for how you’ll find it served in many places along with a couple of additional touches to enhance flavor and texture as well some ingredients that usually no longer included in most recipes but that hearken back to the flavor notes of the original recipe (e.g., capers and Worcestershire sauce).

Salad Ingredients
- Potatoes – tome recipes call for starchy potatoes like Russets, but unless you want more of a mashed potato salad I strongly recommend using a firm yellow potato variety like Yukon Gold. Yellow potatoes hold their shape after cooking, making them ideal for salads like this.
- Carrots – this adds sweetness and color.
- Diced Ham – whether you’re using leftover ham or dicing up ham steaks, I love the flavor of smoked ham in this salad. Alternatively you can use chicken (rotisserie chicken is convenient and flavorful) or European bologna (which is similar in texture and flavor to mortadella), You can add any cooked, chopped chicken breast you have on hand; rotisserie chicken or a canned chicken work well. Some variations in other countries use diced beef, sausage, pickled herring or tuna. If you’re going for a vegetarian Olivier salad, omit the meat.
- Sweet Peas – you can use canned (rinse and drain), frozen (thaw and drain) or fresh (be sure to cook first).
- Hard-Boiled Eggs – these add a key creaminess and flavor.
- Onion – I like to use yellow onion for some of that mild contrasting sharpness, but you can use sweet onion if you prefer and can also reduce the amount of the added sugar in the dressing.
- Dill Pickles – these add a wonderful flavor and crunch. For the best flavor I strongly recommend using European pickles, e.g. German pickles (they’re ridiculously expensive on Amazon but you can find them at World Market and I’ve seen them in some Walmart locations that have a Euro section). They are milder and sweeter than American dill pickles but not nearly as sweet as bread and butter pickles and with a different flavor profile.
- Optional Add-Ins: Diced English cucumber for added crunch, sweet corn or yellow bell pepper for a splash of color, added texture and sweetness. Diced apple is used in some countries for added sweetness and crunch. Olives were included in the original 1860’s version for their briney flavor and can likewise be added.
Dressing Ingredients

Not to be confused with Russian dressing (an American creation popularly used on the Reuben sandwich), the dressing for Russian salad or Olivier salad is very different. Here’s what you’ll need:
- Mayonnaise – the creamy base ingredient of the dressing.
- Sour Cream – this adds a bit of tanginess to cut through the mayonnaise and adds balance and a touch of freshness. I like the texture and flavor of sour cream in this salad but you can substitute Greek yogurt if you prefer.
- Dijon Mustard – this adds a ton of flavor depth and a welcome hint of sharpness.
- Worcestershire Sauce – The earliest published recipe from 1894 in a Russian magazine said that the original recipe contained something called mogul or kabul sauce, which is similar to Worcestershire sauce. It’s a key ingredient that adds depth of flavor. Like music that’s all treble without the bass, food lacking in umami is rather bland. Worcestershire sauce provides some of that much needed bass.
- Green Onions / Scallions – these add a mild peppery flavor note and a pop up of color.
- Fresh Dill – this adds that fresh herbaceous touch. I love dill and grow lots of it every year in my garden, but I know that not everyone is a fan of it and you can substitute parsley if you prefer.
- Salt, Black Pepper and Sugar – To tie everything together.
Olivier Salad Recipe

This salad is easy to make, it just requires a good amount of chopping and dicing. To make this popular Russian potato salad you’ll follow these steps:
- Cook the diced potatoes and carrots until tender, then drain and let cool while you prepare the other ingredients.
- Prepare the dressing by stirring all of the ingredients together in a bowl until combined.
- Place all of the salad ingredients in a large bowl, pour over the dressing, and stir to thoroughly combine. Cover and chill in the fridge for at least an hour before serving.
- This can be served as a side dish in a bowl or on a plate, or it can be served molded for a fancier presentation as a starter. So that it holds together better you may need to use slightly less mayonnaise (this all depends on the variety of potato used, how long the salad sits before serving and how much of the excess liquid the potatoes absorb, how well drained some of the ingredients were, etc). To mold the salad you can lightly spray the inside of a measuring cup or dedicated mold with oil, press the salad into the mold, then invert onto the serving plate. You can garnish it with a sprig of dill or parsley.
Make Ahead and Storage

The ingredients can all be prepped a day in advance but if you’re making this ahead of time, ideally wait until a couple of hours or so before serving to add the dressing to the salad. Leftover Olivier Salad will keep in the fridge for 3-4 days.

For more delicious salad recipe from around the world try my:
Olivier Salad

A favorite throughout Eastern Europe and beyond for more than 150 years, Olivier Salad is a winning combination of flavors and textures and is perfect for everything from a casual picnic to an elegant dinner party!

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Course Appetizer, Salad, Side Dish

Cuisine Eastern European, Russian

Servings 10

Calories 344 kcal

For the Salad:

2 pounds Yukon Gold potatoes , or other yellow potato variety (these hold their shape and won’t become mushy like Russets)

3 large carrots

1 small yellow onion , can use sweet onion if preferred

1 1/2 cups peas , canned (15 ounces, rinsed and drained), frozen (thawed and drained) or fresh (cooked)

1 pound smoked ham , cut into 1/2 inch cubes (can substitute rotisserie chicken or European bologna if preferred)

4-5 hard-boiled eggs , diced

2/3 cup diced dill pickles (about 3-4 pickles) , for best flavor strongly recommend using European/German pickles (check World Market, some Walmart locations)

2 tablespoons capers , rinsed and drained

1/3 cup sweet corn or diced yellow bell pepper , optional

For the Dressing:

1 cup good mayonnaise

1/4 cup sour cream , can substitute Greek yogurt if preferred

2 green onions/scallions , chopped (or equivalent chives)

1-2 tablespoons chopped fresh dill or parsley , plus some sprigs for garnish

1 tablespoon Dijon mustard

1 1/2 teaspoons Worcestershire sauce

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon sugar

Peel and dice the potatoes into 1/2 inch cubes. Peel and dice the carrots into 1/4 inch cubes. Boil them together until cooked and tender but not mushy, 3-5 minutes. Drain and let cool.

Combine the dressing ingredients in a bowl and stir to combine. Add more salt, pepper and sugar to taste.

Place all of the salad ingredients in a large bowl, pour over the dressing, and stir to thoroughly combine. Cover and chill for at least an hour before serving.Olivier Salad will keep in the fridge for 3-4 days.

Make Ahead: The ingredients can all be prepped a day in advance but if you’re making this ahead of time, ideally wait until a couple of hours or so before serving to add the dressing to the salad.

Calories: 344kcalCarbohydrates: 23gProtein: 14gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gCholesterol: 109mgSodium: 1238mgPotassium: 697mgFiber: 4gSugar: 4gVitamin A: 3429IUVitamin C: 29mgCalcium: 57mgIron: 2mg

Keyword Olivier Salad, Russian Potato Salad, Russian Salad

Save Saved!
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you’ll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

Read more about me…
Source link
04/05/2025
How Long Can You Keep Fresh and Cooked Fish in the Fridge? • Steamy Kitchen Recipes Giveaways
This post may contain affiliate links. Please read our
disclosure policy
for more information.

When it comes to storing fish, whether it’s fresh off the hook or leftover from last night’s dinner, knowing how long it can safely stay in your refrigerator or freezer is crucial to avoid the unpleasant consequences of spoiled seafood.

From raw to cooked, from fridge to freezer, we’ll cover the key timeframes for optimal storage and share our Steamy Kitchen knowledge on how to extend the shelf life of your seafood.

Today, we are tackling the factors that influence how long fish can remain fresh, signs to look out for when it might be time to say goodbye to your fish, and innovative ways to maximize its shelf life. Let’s dive in, shall we?

The Short Answer

You need to know, and you need to know NOW. How long can fish stay fresh in the fridge? (Drumroll, please…) Raw fish and seafood can chill out in your fridge for 1 to 2 days before it’s begging to be cooked or frozen, while cooked fish can enjoy a slightly extended stay of 3 to 4 days. Commercially-canned fish, like tuna, can last up to 5 years in your pantry, while home-canned fish will only last 1 year. There are a few caveats here, which is what we’re about to get into.

Factors that Affect the Shelf Life of Fish

There are a world of factors that can either extend or reduce the shelf life of fish:
- The Quality of the Fish: Did your fish make a pit stop at the grocery store before it got to you or did you procure it at a fish market? Store-bought fish may have been on ice long before you laid eyes on it, whereas fresh-caught fish from a local fishmonger is, well, as fresh as it gets. The fresher it was to begin with, the longer it will last after being cooked.
- The Coldness of Your Fridge: Fish should be kept in the fridge at 40°F or lower, so make sure your refrigerator temperature is at the right setting.
- Type of Fish: Non-enzymatic spoilage happens due to the oxidation of fish fat. That means fatty fish like salmon or mackerel tend to spoil faster than leaner types of fish due to their fat content.
- Storage: How you store your sea bounty plays a big role in its freshness. Fish that is tightly wrapped in plastic wrap and nestled in the coldest part of the fridge (usually the bottom shelf) will last longer than unwrapped fish, due to the bacteria present in the air.
- What About Room Temperature?: Fish left out for more than 2 hours is basically an open invitation for bacteria to invade. Any temp between 41°F and 135°F is considered the danger zone, so never leave any kind of fish at room temp for longer than 2 hours.
Signs That Your Fish Has Gone Bad

What happens if you eat bad fish? Usually, within a hour, you will experience a multitude of symptoms from what is known as scombroid poisoning. Some of those are more obvious, like nausea, vomiting and diarrhea, but there are many symptoms you might not expect like dizziness, flushing, itching, a rash, sweating and so on. This is why fish is one of those foods you have to be VERY careful about. Because nobody wants to feel that way, here are some ways to tell if your seafood has spoiled:

The Sniff Test: Fresh fish smells like the sea–clean and briny. If your fish smells pungent, fishy, or has an ammonia-like odor, it’s time to bid it farewell.

The Touch Test: Good fish should feel firm, not slimy. If touching your fish feels like a handshake with a jellyfish, it’s a no-go.

The Sight Test: If you see any sign of mold or discoloration, your fish is definitely past its prime.

BUT! Not all improperly stored or expired fish present these obvious indicators, so you can’t trust these alone. Make sure you know where your fish came from, where it’s been stored, and for how long. The mantra here is simple: When in doubt, throw it out. It’s not worth the risk of food poisoning!

Tips on How to Maximize the Shelf Life of Fish

Here are some great ways to ensure your fish stays as fresh as possible:
- Fridge Storage: The best way to store a whole fish (or fish fillets) is to wrap it tightly in plastic wrap or aluminum foil to ward off bacterial growth, and keep it at the bottom of the refrigerator (the last shelf) for no more than 48 hours. If it’s already been cooked, it should keep for about 3 – 4 days.
- Freezer Storage: For those who revere their freezer for its time-stopping abilities, the freezing process is great for fresh seafood! According to the USDA, frozen fish and shellfish of all kinds are safe in the freezer indefinitely. However, that doesn’t mean the flavor and texture will survive forever. For the best quality, you should enjoy frozen cooked fish within 3 months, frozen raw fish within 3 to 8 months, and shellfish within 3 to 12 months. Wrapping your fish tightly is the key to avoiding freezer burn. Using a freezer bag is good, but using a vacuum sealer is even better. If neither work for you, wrap your fish tightly in plastic wrap and then in aluminum foil. When it’s time to thaw, do so in the refrigerator or in cold water, changing the water every 30 minutes to maintain a safe temperature. Cook thawed fish within 1-2 days.
- Home-Canning: If you want to keep your fish around for about a year without using your fridge, your only option is to can it. But first, you’ll need a pressure canner. We’re not the foremost authority on canning, so if that’s something you’re interested in, we suggest checking out this canning tutorial from Sharon of Simply Canning.
- Label it!: For the best results, label your fish with the freezing (or canned) date so you can make sure to use it within the optimal time frame.
More Tips:

Got leftover fish? Transform it into fish cakes, a hearty fish chowder, or flake it over a salad for a yummy protein boost.

Also, did you know that the American Heart Association recommends eating fish at least two times per week? If you’re looking to maintain a healthy diet, consider oily fishes like salmon, tuna and mackerel, because they’re rich in omega-3 fatty acids.

Fishy FAQs

Can I refreeze fish that has been thawed?

It is safe to refreeze fish that has been thawed in the refrigerator, as long as it hasn’t been left in the fridge for more than 2 days. You should note, however, that refreezing may affect the texture and quality of the fish.

How can I tell if frozen fish is still good?

Check for ice crystals and freezer burn. If the fish has been frozen too long, it may have lost some of its quality. If the fish smells and looks good once thawed, the flavor and texture are likely okay.

What’s the best way to defrost fish quickly?

The safest method is in the refrigerator, but if you need a quicker method, you can use cold water. Place the fish in a sealed bag and submerge it in cold water. Make sure you change the water every 30 minutes until it’s thawed. Never, ever defrost fish at room temperature.

You’re a Fish Master!

Now you have all it takes to go forth and enjoy fish in the safest way.

But also, we’d love to hear from you! Do you have any fishy tales to tell? Maybe a favorite fish recipe? Let us know in the comments below!

Want More Fridge Tips?

This post may contain affiliate links. Please read our
disclosure policy
for more information.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!

Stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too where we chat all things recipes, tips, giveaways, and more!

Source link
02/05/2025
Easy Homemade BBQ Seasoning | The Recipe Critic
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

My homemade BBQ seasoning brings bold, smoky flavor to just about anything! It’s the perfect blend of sweet, savory, and just a little kick, ready to shake onto chicken, veggies, ribs, and more.
Why You’ll Want to Keep This on Hand

Big flavor, few ingredients: Just a few pantry spices turn into a tasty blend that you can use all BBQ season long!

Totally customizable: Dial up the heat or sweetness to make it your own.

Use it on EVERYTHING: Perfect for grilling, roasting, or seasoning snacks like popcorn and roasted nuts!
BBQ Seasoning Ingredients

Paprika: Use smoked paprika for a more smoky flavor.

Sugar: Brown sugar adds a sweet balance, but feel free to cut it back if you want more spice than sweet in your bbq rub.

Spice level: This blend’s got a little kick—skip or reduce the cayenne pepper if you’re not into the heat.
How to Make BBQ Seasoning

Get ready to level up your grilling game! This easy BBQ seasoning mix comes together in minutes and brings rich, smoky depth with a touch of sweetness to everything you add it to!
1. Add Spices: In a small bowl, add paprika, brown sugar, kosher salt, chili powder, garlic powder, onion powder, black pepper, and cayenne pepper.
2. Mix: Whisk all of the ingredients together until evenly mixed, then store in an airtight container.
How to Store Homemade Seasoning

This is great to have in the spice cabinet to add great flavor to so many different recipes.

Storing: Store your homemade seasoning in a spice jar or an airtight container in a cool, dark place.

How long does BBQ Seasoning Last? If you make sure it is in an airtight container, it will keep at room temperature for 1 year.
How Do I Use BBQ Seasoning?

This spice blend is great for meat rubs, seasoning vegetables, steak, pork, shrimp, and more. Here are a few more options for you to try!

Pin this now to find it later

Pin It
Cook ModePrevent your screen from going dark

In a small bowl, add 3 tablespoons paprika, 2 tablespoons brown sugar, 1 tablespoon kosher salt, 1 tablespoon chili powder, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and ½ teaspoon cayenne pepper.

Whisk all of the ingredients together until evenly mixed. Store in an airtight container.

Calories: 27kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 892mgPotassium: 103mgFiber: 2gSugar: 3gVitamin A: 1643IUVitamin C: 0.3mgCalcium: 16mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
Source link
01/05/2025
The BEST Mongolian Beef Recipe
This mouthwatering Mongolian Beef recipe is loaded with bold flavor and comes together fast! Sweet, savory and with a subtle, spicy kick, it’s better than your favorite takeout! Serve with steamed, fluffy rice for an easy, irresistible dinner the whole family will love!

Looking for more stir fry recipes to make? Try my Chicken Stir Fry, Cashew Chicken or Beef and Broccoli next!

Mongolian Beef Recipe

Mongolian Beef has always been one of my favorite takeout dishes, but making it at home is surprisingly quick and easy. In less than 30 minutes, you can have a restaurant-quality meal that tastes even better than the original. Plus, you get to control the ingredients – less oil, lower sodium, and no mystery artificial ingredients. It’s the perfect weeknight dinner that feels a little indulgent but is still simple enough to whip up anytime!

Both of my boys give this recipe a 10 out of 10. They love it so much it’s become the standard when I’m testing new recipes. “It’s good…but not as good as the Mongolian Beef!” We love easy stir fry recipes and then one is now permanently in the rotation – a meal we all love!

Thinly sliced flank steak or skirt steak gets coated in cornstarch to create the perfect crisp texture that is begging to be coated with savory sauce. It’s a mix of soy sauce, brown sugar, and a touch of heat from red pepper flakes that caramelizes beautifully, coating every bite of beef in a deep, umami-packed flavor that your tastebuds won’t be able to get enough of! Served over a bowl of fluffy white rice, it soaks up every bit of that sweet and savory sauce, making this meal completely irresistible.

The Mongolian Beef sauce is so good, you’ll want more of it! Double the sauce recipe and keep some on hand for extra drizzling over rice or veggies. It’s a great way to elevate any side dish!

free email course

5 SECRETS TO GETTING DINNER ON THE TABLE…FAST!

Why You’ll Love This Recipe

Tender and flavorful, this Mongolian Beef recipe is a definite crowd-pleaser! With just a few simple ingredients, you can create a dish that rivals your favorite takeout spot—no delivery fee required!

Bold, takeout-style flavor. This Mongolian Beef is rich, savory, and slightly sweet, with tender slices of steak coated in mouthwatering sauce. It tastes just like your favorite restaurant version – but it’s even better because you made it at home!

Fast and easy. With minimal prep and just a few simple ingredients, this dish comes together in under 30 minutes. No complicated techniques, no long marinating – just quick, flavorful cooking that will fit perfectly into your busy schedule.

Perfect for any occasion. Whether you’re making it for a casual weeknight dinner or a meal to impress a special someone, this recipe delivers. Serve it over rice for a cozy, satisfying dish, or pair it with roasted veggies for a lighter, nutrient-packed option. However you enjoy it, you’ll be coming back for more!

How to Make Mongolian Beef

This recipe has become a staple in our kitchen over the past year and we make it at least once or twice a month. It’s not only quicker than takeout, it tastes better and is better for us. The Mongolian beef sauce is absolutely mouthwatering and uses pantry ingredients that I always have on hand. The steak is so tender and flavorful that between the sauce and the steak, we usually opt for a simple side of steamed rice to go alongside this Mongolian Beef recipe.

As always, you’ll find the full printable recipe card at the end of this post.

Mongolian Beef Sauce

Whisk together the ginger, garlic, red pepper flakes, brown sugar, soy sauce and water.

Prepare Beef

Cut steak into ¼ inch or thinner pieces and add to a large ziploc bag with cornstarch. Shake to coat.

Add oil to a large skillet or wok. Once hot, add beef in a single layer and cook for 45 seconds. Flip and cook an additional 45 seconds. Remove.

Add Mongolian beef sauce to the hot pan and bring to a boil.

Reduce heat to medium and add the beef, tossing to combine.

Sprinkle the green onions and sesame seeds over the top and toss once more.

Slice the meat thinly and against the grain for more tender and flavorful Mongolian beef! Freezing the meat for an hour before slicing helps firm it up, making it easier to achieve those perfectly thin cuts.

Storage Information

Refrigerator: If you have leftover beef, store it in an airtight container in the refrigerator for up to 3 days.

Freezer: Store the cooked beef (without the sauce) in an airtight container or freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or microwave. I recommend making the sauce fresh when reheating for the best flavor.

Make Ahead: You can slice and coat the beef in cornstarch in advance, then store it in a ziploc bag in the fridge for up to 24 hours. You can also prepare the sauce ahead of time and store it in an airtight container for up to 3 days. When ready to cook, just sear the beef and toss it in the sauce for a quick, flavorful meal.

Reheat: To reheat, place the beef in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also microwave it, but be sure to cover it to prevent it from drying out. Serve the sauce as is, either warmed or at room temperature.

Can I use a different cut of beef?

Yes! While flank steak is ideal for this recipe, you can also use skirt steak, sirloin, or even ribeye. Just make sure to slice the beef thinly against the grain for the best texture.

How can I make this recipe spicier?

If you like more heat, add extra red pepper flakes or a splash of chili paste to the sauce. You can also try adding fresh sliced chili peppers when cooking the beef for a bit of extra spice.

Can I add vegetables to this dish?

Yes! Feel free to toss in some stir-fried vegetables like bell peppers, broccoli, or snap peas for added flavor and texture. Just cook them separately and toss them in with the beef at the end.

Variations to Try

Swap the beef for chicken or pork for a delicious variation.

For a vegetarian version, use firm tofu. Press and slice it into thin pieces, then sear it until crispy before adding the sauce.

Add more vegetables to make the dish more hearty and colorful. Stir-fried bell peppers, onions, broccoli, or snap peas can be added during the last few minutes of cooking.

Kick up the heat by adding sliced jalapeños, red chili flakes, or a drizzle of chili oil. This will give your Mongolian beef a fiery punch, perfect for spice lovers!

For a fun twist, serve the Mongolian beef over cooked noodles (like lo mein or rice noodles) instead of rice.

If you prefer a sweeter profile, try adding a splash of pineapple juice to the sauce, along with a few chunks of pineapple, for a sweet and tangy variation.

Incorporate more stir-fry elements by adding ingredients like water chestnuts, baby corn, or mushrooms.

Trish’s Tips

Pop your beef in the freezer for 30 to 60 minutes before cutting for those perfectly thin cuts.

Slice the beef thinly and against the grain. This helps ensure the meat is tender and absorbs the flavors of the sauce better. Use a sharp knife for the best results!

When searing the beef, work in batches to avoid steaming the meat. You want it to have that crispy texture.

If you prefer your Mongolian beef a little sweeter, feel free to add more brown sugar to the sauce. Taste as you go to get the perfect flavor.

When you add the sauce to the pan, whisk continuously to ensure it thickens evenly without clumping or burning.

While you can serve the Mongolian Beef with leftover rice, freshly cooked rice absorbs the sauce better and has a fluffier texture.

Once you’ve seared the beef, let it rest for a few minutes before tossing it in the sauce to ensure the beef stays tender and juicy.

If you prefer more spice, feel free to add extra red pepper flakes or chili paste to the sauce for that extra kick.

More Stir Fry Recipes to Try

Cashew Chicken

Chicken Stir Fry

Honey Walnut Shrimp

Sesame Chicken with Broccoli

Chicken Lo Mein

Beef and Broccoli

Mongolian Beef

This mouthwatering Mongolian Beef recipe is loaded with bold flavor and comes together fast! Sweet, savory and with a subtle, spicy kick, it’s better than your favorite takeout! Serve with rice for an easy, irresistible dinner the whole family will love!

Keyword mongolian beef, mongolian beef recipe, mongolian beef sauce

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Author Trish – Mom On Timeout

Ingredients
Mongolian Beef Sauce
2 teaspoons ginger paste
4 cloves garlic minced
pinch red pepper flakes
½ cup light brown sugar
⅓ cup soy sauce low sodium
⅓ cup water
Beef
1 pound flank steak or skirt steak
¼ cup corn starch
3 tablespoons extra virgin olive oil
Garnish (Optional)
3 green onions green parts only cut into 1-2 inch pieces on the diagonal
1 teaspoon sesame seeds

Instructions
Prepare Mongolian Beef Sauce
In a small bowl whisk together the ginger, garlic, red pepper flakes, brown sugar, soy sauce and water. Set aside.
2 teaspoons ginger paste, 4 cloves garlic, pinch red pepper flakes, ½ cup light brown sugar, ⅓ cup soy sauce, ⅓ cup water
Cook Beef
Cut the steak into ¼ inch or thinner pieces with a sharp knife against the grain.
1 pound flank steak
Add the cornstarch to a large ziploc bag and add the steak pieces into it. Shake the bag and make sure all the beef is covered. Let it sit in the bag for a few minutes while you continue on in the recipe.
¼ cup corn starch
Add the oil to a large skillet or wok and heat over hot heat. Once hot, add half the beef in a single layer and cook for 45 seconds. Flip the beef over and cook an additional 45 seconds. Remove to a plate and cook the second half of the beef the same way you cooked the first half. *The beef does not need to cook through in this step. It will continue cooking with the sauce later.*
3 tablespoons extra virgin olive oil
Combine
Remove to a plate and reduce heat to medium high.
Add the sauce you previously mixed to the hot pan and whisk continuously and bring to a boil. Reduce heat to medium and add the beef to the sauce. Toss to combine, cooking to thicken the sauce, about 2-3 minutes.
Sprinkle the green onions and sesame seeds over the top and toss once more. Remove from heat and serve with rice, if desired.
3 green onions, 1 teaspoon sesame seeds, 2-3 cups cooked rice

Notes
Storage Information

Refrigerator: If you have leftover beef, store it in an airtight container in the refrigerator for up to 3 days.

Freezer: Store the cooked beef (without the sauce) in an airtight container or freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or microwave. I recommend making the sauce fresh when reheating for the best flavor.

Make Ahead: You can slice and coat the beef in cornstarch in advance, then store it in a zipper-top bag in the fridge for up to 24 hours. You can also prepare the sauce ahead of time and store it in an airtight container for up to 3 days. When ready to cook, just sear the beef and toss it in the sauce for a quick, flavorful meal.

Reheat: To reheat, place the beef in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. You can also microwave it, but be sure to cover it to prevent it from drying out. Serve the sauce as is, either warmed or at room temperature.

Tools and Equipment (affiliate links): Wok or Large Skillet | Glass Mixing Bowls | Whisk
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition
Calories: 407kcal | Carbohydrates: 37g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 68mg | Sodium: 1153mg | Potassium: 504mg | Fiber: 1g | Sugar: 27g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 3mg
Source link
01/05/2025
The BEST Creamy Lemon Orzo Recipe
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Fresh lemons make me so happy! They’re bright, cheerful, and lift me out of the winter rut. Add that citrusy sunshine to a creamy pasta, and you get this dreamy Creamy Lemon Orzo! Simple, rich, and bursting with feel-good flavor.
Why This Orzo Understood the Assignment!

One Pan Simplicity: I know you need minimal cleanup meals, and this dish is made in one pan and done in under 30 minutes. I’ve got you!

Cozy, Creamy, Family Favorite: With rich heavy cream and fresh lemon, this dish feels fancy but is still totally family-friendly! Everyone always asks for seconds.

Light Pasta Dish: Even though this dish is pasta, the lemon makes it light and bright, and not so heavy.
Creamy Lemon Orzo Ingredients

Parmesan: I used freshly shredded Parmesan for bold flavor. Pre-shredded works, but fresh makes all the difference in this simple dish.

Fresh Vs. Dry Basil: You can use 2 teaspoons of dried basil in place of fresh, but fresh brings way more flavor.

Heavy Cream Substitution: I recommend full-fat heavy cream for the creamiest texture. Half and half works, but it won’t be quite as rich.
How to Make Creamy Lemon Orzo

You know I’m all about making your weeknights easier! This creamy lemon orzo is one of those gems that comes together fast, with simple ingredients and the best flavor in every bite.
1. Cook Shallots: Heat the butter in a large pan over medium-high heat, then add in the shallots and cook, stirring frequently, for 3 minutes.
2. Toast Orzo: Add the orzo to the pan and continue to cook, stirring occasionally, for 5 minutes, to lightly toast the orzo. Add the garlic and lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the chicken broth, heavy cream, lemon juice, salt, and pepper.
3. Cook, Stirring Frequently: Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes. Stir frequently to keep the pasta from sticking to the pan. Once the pasta is tender and the liquid has cooked down, sprinkle the dish with parmesan cheese and basil and then serve warm.
How to Store Leftovers

In the Fridge: Store creamy lemon orzo leftovers in an airtight container in the fridge for up to 4 days.

In the Freezer: Store completely cooled leftovers in a freezer-safe container in the freezer for up to 3 months.
What to Serve With Lemon Orzo

This creamy lemon orzo pairs beautifully with just about anything—chicken, steak, pork, baked cod, even shrimp! Make these items below for an amazing meal. Your family will think you went all out (but we’ll know the truth).

Pin this now to find it later

Pin It
Cook ModePrevent your screen from going dark

Heat the 2 tablespoons salted butter in a large pan over medium-high heat. Add in the 2 minced shallots and cook, stirring frequently for 3 minutes.

Add the 1 ½ cups orzo to the pan and continue to cook, stirring occasionally for 5 minutes, to lightly toast the orzo.

Add the 3 minced cloves garlic and 1 tablespoon lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the 2 cups chicken broth, 1 cup heavy cream, 3 tablespoons lemon juice, 1 teaspoon salt, and ½ teaspoon pepper.

Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes, stirring frequently to keep the pasta from sticking to the pan.

Once the pasta is tender and the liquid has cooked down, sprinkle the dish with ½ cup freshly shredded Parmesan cheese and 2 tablespoons freshly chopped basil and serve.

Calories: 358kcalCarbohydrates: 33gProtein: 9gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 64mgSodium: 868mgPotassium: 199mgFiber: 2gSugar: 3gVitamin A: 811IUVitamin C: 6mgCalcium: 122mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
Source link
30/04/2025
Pickling Spice Recipe – The Daring Gourmet
This post may contain affiliate links. See my disclosure policy.

Behind every delicious pickled vegetable is a great pickling spice. And this special blend has the ability to transform everyday vegetables into tangy, zesty, crunchy morsels of pure delight. This homemade pickling spice recipe combines a gourmet variety of fabulous spices to create an extraordinary blend of flavors. Let the pickling begin!

The Magic of Pickled Vegetables

I’ve been canning and pickling for years, and my love for gardening definitely plays a role in that. Being able to bring in a fresh harvest of garden produce and transform it into something zesty, flavorful and crunchy that lasts throughout the year is incredibly satisfying.

Having a variety of pickled vegetables and condiments on hand makes cooking and entertaining all the more fun. Do you have a pasta or potato salad that needs some embellishing or are you throwing some burgers on the grill? Open up a jar of dill pickle relish, sweet pickle relish or corn relish. Laying out a cheese and charcuterie spread for a party? Grab a jar of pickled pepperoncini peppers, English pickled onions, pickled asparagus, pickled green beans, pickled okra and arrange them on the board. Making a sandwich and want some yummy flavor crunch? Open up a can of bread and butter pickles or giardiniera. Or if you simply have the munchies, open up a jar of pickled carrots or pickled beets and dig in!

This homemade pickling spice is the perfect all-purpose blend for your pickling needs!

What is Pickling Spice?

Pickling spice is a blend of spices that is used for pickling vegetables. It is added to vinegar and water to make a pickling brine. Every canner and pickler needs a good homemade pickling spice recipe and I’ve developed a gourmet pickling blend that combines some seriously fabulous spices in just the right ratios to infuse your pickled veggies with incredible flavor.

And it’s not just vegetables, this is also the pickling spice you’ll need to make your own corned beef and it will elevate your homemade corned beef to delicious flavor heights! I used this blend to make our corned beef for this past St. Patrick’s Day dinner and it was a hit. Check out the bottom of this post for info on how to use this homemade pickling spice.

What is in Pickling Spice?

There is no “one” way to make pickling spice. It can be as simple or as elaborate as you choose to make it. But you know me, I am all about FLAVOR and when I can find ways to maximize flavor I do it. No, that doesn’t mean that the recipe is any more difficult, it just means taking the time to source the additional ingredients. And I would only recommend you doing that if I felt the end result was worth it. And I am always of the opinion that you can’t have too many spices in your cabinet. Spices are the magic behind great tasting food! So let’s take a look at what goes into this gourmet pickling spice:
- Black Peppercorns
- Allspice Berries
- Yellow and Brown Mustard Seeds – you can use one or the other if you don’t have both. Yellow is the classic choice for pickling with its mild flavor, and brown adds just a bit of robust punch.
- Coriander Seeds
- Dill Seeds – dill seeds pack more flavor than dill weed and are better suited for pickling, especially long-term storage.
- Star Anise
- Cloves – use whole cloves, not ground, to avoid making the brine murky.
- Juniper Berries – the Germans and Swedes know how to incorporate these in their cooking and they’re sadly overlooked in many other countries. They contribute an old-fashioned flavor reminiscent of fruity citrus and pungent, piney spiciness almost bordering sweetness. If you don’t want to use these simply omit.
- Cardamom Seeds
- Red Pepper Flakes
- Dried Ginger Root – Avoid using ginger powder as it will make the pickling brine murky and will cause your pickled vegetables to turn color over time. You can easily make your own dried ginger root by peeling and slicing it, spreading the slices out on a lined baking sheet, and dehydrating it in the oven at 170-180 F for a few hours until it’s dried out, let it cool, and then break it up into small pieces either by hand or pulsing it in a spice grinder.
- Cinnamon Stick – avoid using ground cinnamon to prevent the brine from being murky and discoloring the vegetables.
- Bay Leaves
Homemade Pickling Spice Recipe

Let’s get started!

Break up the star anise, cinnamon stick and bay leaves into small pieces and set aside.

For maximum flavor I like to toast the spices. In a dry skillet over medium heat, toast the whole spices (leave out the ginger, bay leaves and pepper flakes) until very fragrant. Be careful not to let them burn. Let cool completely.

Combine all of the ingredients.

Transfer the pickling spice to an airtight jar and store it in a cool, dark place. It will keep for several months.

This makes roughly 1/2 cup of pickling spice.

How to Use Pickling Spice

Use this picking spice in any recipe that calls for it. As a general guideline for making pickled vegetables, follow this procedure:
- To make the brine, use equal parts water and vinegar.
- Depending on the recipe add sugar and salt for flavor and balance.
- Combine the water, vinegar, salt and sugar in a pot and boil until the salt and sugar are dissolved.
- Use 1 tablespoon of pickling spice for every quart of pickling brine. You can place a tablespoon of pickling spice in each quart jar, add the vegetables to be pickled, and pour the hot brine over them. Seal the jars and follow the recipe instructions for canning.
This homemade pickling spice blend pairs wonderfully with any of the following vegetables: cucumbers, asparagus, carrots, beets, cauliflower, green beans, peppers, radishes, okra, zucchini, cabbage, beets, onions, and more.

Pickling Spice for Corned Beef

This homemake pickling spice makes an absolutely phenomenal corned beef! For a standard 5-pound brisket you’ll need 1/4 cup of pickling spice for the brine and then an additional tablespoon to add to the water when you cook the brisket.

Enjoy!

For more delicious homemade spice blends try my:
Pickling Spice Recipe

A gourmet pickling blend that will transform your vegetables into tangy, zesty, crunchy morsels of pure delight and also enable you to create the most delicious homemade corned beef!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 8

Calories 29 kcal

In a dry skillet over medium heat, toast the whole spices (except for the ginger, bay leaves and pepper flakes) until very fragrant. Be careful not to let them burn. Let cool completely. Toasting the spices will greatly enhance their flavor.Combine all of the ingredients and store in an airtight jar in a dark, cool place. Will keep for several months. Makes roughly 1/2 cup pickling spice.

Make your own dried ginger root by peeling and slicing it, spreading the slices out on a lined baking sheet, and dehydrating it in the oven at 170-180 F for a few hours until it’s dried out, let it cool, and then break it up into small pieces either by hand or pulsing it in a spice grinder.
Avoid using the powdered form of any of these spices as it will make the pickle brine murky and discolor the vegetables.

Serving: 1tablespoonCalories: 29kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 7mgPotassium: 82mgFiber: 2gSugar: 0.2gVitamin A: 94IUVitamin C: 1mgCalcium: 45mgIron: 1mg

Save Saved!
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you’ll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

Read more about me…
Source link
28/04/2025
Elote Seasoning Recipe – The Daring Gourmet
This post may contain affiliate links. See my disclosure policy.

Celebrate the flavors of one of Mexico’s most popular street foods, elotes, in the form of this homemade Elote Seasoning recipe that is quick and easy to make and will add life, flavor, and fiesta to your foods! Highly versatile, its combination of smoky, spicy, sweet, tangy and salty is delicious on everything from grilled chicken and salmon to scrambled eggs and popcorn!

Mexican Street Corn Seasoning

You already know that I’m huge advocate of making homemade seasoning blends and this elote seasoning is no exception. Making your own gives you full control over what’s in it (and what isn’t), is fully customizable (adjusting the level of salt and spiciness, swapping out ingredients, etc), is cheaper to make, and is much fresher and more vibrant tasting!

One of my favorite Mexican seasoning blends, this homemade elote seasoning is wonderfully versatile and positively bursting with smoky, zesty, tangy, savory flavors! And if you’re looking for unique edible gift ideas, this is a great one!

What is Elote Seasoning?

You may be familiar with “Trader Joe’s Everything But the Elote Seasoning”. This is my take on it, but with even more flavor. Elote seasoning is a spice blend that is inspired by a traditional Mexican snack called elotes, or Mexican street corn. While you won’t find “elote seasoning” in Mexico, what you’ll find is grilled corn on the cob that is seasoned with chilies, cumin, cilantro, lime juice and cotija or queso fresco cheese. That combination of smoky, sweet, spicy, savory, salty and herbaceous flavors is captured in this dried elote seasoning blend that you can conveniently grab and shake onto a variety of foods. It’s a fun way to harness that famous flavor profile in everything from roast chicken to popcorn!

Elote Seasoning Ingredients

Mexican street corn (or elotes) feature a blend of sweet, smoky, spicy, herby, and salty. They’re sprinkled with a variety of ground chilies, cumin, salt, cilantro, lime juice and cotija or queso fresco cheese and then roasted on the grill. My elote seasoning recipe captures these flavors in a dried spice blend form that you can easily grab and shake onto your foods to capture that famous flavor. Here is what you’ll need to make it:
- Chili Powder: This is your standard mild chili powder that you can find in any store.
- Guajillo or Ancho Chili Powder: I like to add a variety of chili blends for flavor complexity but if you don’t have guajillo chili powder or ancho chili powder you can substitute more of the regular chili powder. If you have another chili variety, add that!
- Paprika: Adds color and an earthy sweetness.
- Chipotle Powder: This adds the smoky component of the blend. Chipotle powder is made from smoked and ground jalapeno peppers. If you don’t have chipotle powder you can substitute smoked paprika. For my DIY’ers, see my tutorial on How to Make Chipotle Peppers and then grind some to use in this blend.
- Cayenne Pepper: If you’re using chipotle powder you won’t need the extra heat (unless you want more heat) but if you’re using smoked paprika, the cayenne will provide that added kick.
- Parmesan cheese: This mimics the flavor of the cotija and adds that wonderful “umami” element to the blend. If you’re vegan or dairy free, you can substitute nutritional yeast.
- Cumin: Adds a slightly sweet, nutty flavor.
- Garlic Powder: This adds a wonderful earthy umami component and rounds out the elote seasoning.
- Dried cilantro: Adds a bright citrusy-peppery flavor. Cilantro is the signature herb used for making elotes but it is a polarizing herb (it’s literally a gene thing; if you have the gene it tastes like soap). If you’re one of those people who can’t tolerate it, you can substitute oregano. You can find dried cilantro in the spice section of most grocery stores or you can easily make your own by dehydrating some fresh cilantro in the oven at 170-180F until dried and flaky and then crumble it with your fingers.
- Dried Lime Zest: A key flavor component in Mexican street corn, you don’t want to miss out on this. Don’t worry about special ordering it, it’s so easy to make and I’ll show you how below.
- Cane Sugar: This mimics the sweetness of the corn and provides balance.
- Salt: I use kosher or sea salt. Depending on how you’re planning on using this blend, you can add more or less salt, or omit it entirely.
Elote Seasoning Recipe

Let’s get started!

First you’ll need to make the dried lime zest. Preheat the oven to 170-180F/75-80C.

Zest one lime, lay the zest out on a plate and stick it in the oven for 15-20 minutes. Remove and let it cool completely, then crumble it up finely with your fingers.

Measure the ingredients and place them into a bowl or jar.

Stir the spices or shake the jar until combined. Done!

Store the elote seasoning in a glass jar with an airtight lid.

Store in the fridge where it will keep for up to a month or at room temperature where it will keep for up to a week.

How to Use It

One of the things I love about elote seasoning is its versatility. There are so many creative ways that you can use it. Here are just a few ideas to get you started:
- Use as a dry rub for chicken, pork, beef, lamb, fish and seafood.
- Added to ground beef mixture for your burgers.
- Use to season steamed and roasted vegetables.
- Sprinkled on corn on the cob.
- Add to rice and beans.
- Added to soups and stews (e.g., pozole rojo and creamy chicken tortilla soup)
- Sprinkled on avocado toast or cottage cheese toast.
- Added to cornbread muffins or skillet cornbread.
- For seasoning scrambled or fried eggs.
- Stirred into refried beans.
- Sprinkled on fajitas, tacos, carnitas and tostadas (see my chicken tostadas, steak fajitas, and pork tinga tacos).
- For seasoned French fries, baked potato wedges, and sweet potato fries.
- Sprinkled on popcorn.
- Added to guacamole or salsa.
- Added to pasta salads or Mexican corn salad
- Stirred into mayonnaise and sour cream for a dip.
- Added to olive oil and lemon juice for a simple Mexican-style vinaigrette.
- Tossed into freshly popped popcorn
Storing Tips

Unless you’re using the spice blend right away, be sure to use dehydrated and not fresh parmesan (dehydrated is the stuff in the canisters stored at room temp). If storing at room temp I recommend using the elote seasoning within a week. If you store it in the fridge, it will keep for up to a month.

For more homemade seasoning blends from around the world try my:
Elote Seasoning Recipe

This Elote Seasoning captures the life and flavor of one of Mexico’s most famous street foods, elotes, in the form of a convenient spice blend you can add to a variety of foods for a delicious flavor kick!

Prep Time 5 minutes

Dehydrating Time (Lime Zest) 15 minutes

Total Time 20 minutes

Course Seasoning Blend

Cuisine Mexican

Servings 16

Calories 8 kcal

To make the lime zest (this can be done days in advance): Preheat the oven to 170-180F/75-80C.Zest one lime, lay the zest out on a plate and stick it in the oven for 15-20 minutes. Remove and let it cool completely, then crumble it up finely with your fingers.

Place all of the ingredients in a bowl or in a jar and stir or shake to thoroughly combine. Store in a glass jar with an airtight lid in the fridge where it will keep for up to a month. At room temperature it should be used within a week. Makes about 1/3 cup seasoning.

Storage: Unless you’re using the spice blend right away, be sure to use dehydrated and not fresh parmesan (dehydrated is the stuff in the canisters stored at room temp). If storing at room temp I recommend using the elote seasoning within a week. If you store it in the fridge, it will keep for up to a month.

Serving: 2teaspoonsCalories: 8kcalCarbohydrates: 1gProtein: 0.4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.2mgSodium: 99mgPotassium: 41mgFiber: 1gSugar: 0.4gVitamin A: 617IUVitamin C: 0.2mgCalcium: 10mgIron: 0.4mg

Save Saved!
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you’ll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

Read more about me…
Source link
20/04/2025