Easy Harissa-Rubbed Lake Trout with Brussels Sprouts and Leek

If you’re looking for a dinner that feels bold, fresh, and effortlessly weeknight-friendly, this Easy Harissa-Rubbed Lake Trout with Brussels Sprouts and Leek is exactly the kind of recipe to keep in your rotation. It brings together the delicate, flaky richness of lake trout with the smoky heat of harissa, creating a flavor combination that tastes far more involved than the short ingredient list suggests. Paired with tender Brussels sprouts and mellow, caramelized leek, the result is a balanced one-pan-style meal that delivers both comfort and a little excitement in every bite.

What makes this dish especially appealing is how quickly it comes together without sacrificing depth of flavor. Harissa, with its blend of chili, garlic, and warming spices, gives the fish a vibrant crust while the vegetables roast into something soft, savory, and slightly crisp at the edges. The Brussels sprouts add earthiness, the leek brings subtle sweetness, and the lake trout keeps everything light and satisfying. It’s the kind of recipe that works just as well for a simple family dinner as it does for entertaining when you want to serve something elegant but unfussy.

This recipe also highlights how well lake trout holds up to strong seasoning and high-heat cooking. Its naturally rich texture pairs beautifully with the punchy harissa rub, while the vegetables soak up the savory juices as they cook. Whether you’re already a fan of lake trout or trying it for the first time, this dish offers an approachable way to enjoy it in a new, flavorful form. Easy to prepare, visually appealing, and packed with color and texture, it’s a satisfying meal that proves healthy cooking can still feel deeply flavorful and comforting for an uncommonly good, deliciously satisfying, easy Lake Trout Dinner.

A renowned fish known for its delicate flavor and flaky texture.

From rustic campfire cooking to sophisticated gourmet presentations, lake trout offers a culinary adventure and delicious dining experience for anglers and others lucky enough to obtain a filet or two.

Cooking Lake Trout to Bring Out Its Best Flavor

Through experience, Dear Hubby and I have found that the key to Lake trout’s best flavor all depends on your favorite cooking method, from simple pan frying, grilling, or baking to more complex preparations such as stir-fries or stews. The bottom line really comes down to individual preference, your available equipment, and, of course, the condition and size of your fish.

Pan-searing or grilling lake trout with a small amount of butter and oil, seasoning with simple seasonings, and finishing with a splash of lemon to lock in its natural flavors and texture is quick and tastes lovely. Alternatively, baking or poaching it in a small amount of white wine with aromatics such as lemon, garlic, or herbs can add depth and complexity to the flavor profile while keeping the preparation simple.

Our #1 Lake Trout Cooking Tip:

The most essential thing to remember when cooking lake trout is to avoid overcooking, as it can make the fish dry and tough.

For those looking to try something new, we think you’ll enjoy this easy harissa-rubbed lake trout with Brussels sprouts and leek recipe. It’s a dish that proves that bold flavor and elegant simplicity can coexist beautifully on the same plate.

The recipe guides you through transforming lake trout from a simply good option into an uncommonly good dish—one that feels deliberate, polished, and worthy of being remembered long after the last bite. When you read through the end, you’ll also get a few “Tasty Tidbits” about where this fish is caught, where to buy fillets, and a little more about transforming this good fish into something exceptional.

In a big finish, everything is wrapped up with my thoughts about Lake trout being more than just cooking a fish and putting it on a plate. Enjoy!

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Kitchen Notes

You can easily double this recipe. I prefer using the convection setting on my oven for cooking, though an air-fryer will also work well.

Footnotes:

[1] Look for small Brussels sprouts no larger than a golf ball, as they are likely sweeter and more tender than larger ones. If you can find only large Brussels sprouts, quarter them.

[2] Cutting the leek into 1-inch-long pieces helps them cook alongside the harder sprouts without getting overly charred. The easiest way to clean cut leeks is to separate the layers after cutting them, then place them in a large bowl of cold water. Swish the floating leeks in the water with your fingers to remove any dirt. Using your fingers, scoop up the floating leeks in your hand, drain, and transfer them to a towel. Gently pat dry before continuing with step one in the instructions.

[3] If you can’t find Harissa paste at your local grocery store, this quick substitute will come close. Combine 3 teaspoons of chili powder, 3 teaspoons of smoky paprika, and 1/2 teaspoon each of cumin, coriander, and garlic powder. Whisk together, then mix in 1-2 tablespoons of olive oil, a pinch or two of sea salt, and a splash of lemon juice to form a paste.

[4] Choose a 1 to 1-½” thick fillet(s). Black sea bass, cod, haddock, or pollack are all good substitutes for the lake trout. You can fold over the tail-end of the fillets to achieve the proper thickness.

• Our favorite tools for this recipe:

  • Stainless Steel Baking Sheet with Wire Rack

  • Mixing Bowls

  • Cutting Board

  • Microplane Grater

  • Fish Spatula

Storage

While we think eating cooked Lake trout with Brussels sprouts and leeks right away always tastes best, if you do have leftovers, they can be stored in an airtight container in the coldest part of the refrigerator (at or below 40°F) for up to 3-4 days.

How to Reheat Lake Trout with Brussels Sprouts and Leek

To avoid drying out the delicate lake trout meat and keep the sprouts and leek moist, our favorite way is to wrap everything in a foil pouch with a splash of oil or water. Place the sealed pouch on a baking sheet and reheat gently in a 275°–325°F oven for 10–15 minutes.

L♥VE this recipe? Have you created your own over-the-top delicious version? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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Tasty Tidbits about Lake Trout

If you are lucky enough to have been raised in a Great Lakes angling family, been an angler yourself, or lived in a region where lake trout is readily found at a local market, you may take this fish for granted, having eaten more than likely your fair share.

But if you haven’t, you may be wondering what all the fuss is about. You may have never fished for it or eaten it. If that’s the case, I’ll try to do this wild-caught fish some justice in the paragraphs that follow.

Where are lake trout caught?

Lake trout is also known as lake char (or charr), mackinaw, namaycush, paperbelly, or siscowet. It’s a cold-water fish that’s one of the most sought-after species in freshwater fishing. In fact, if you’re new to all this, it’s considered a prized catch by Great Lakes region freshwater anglers. This mighty fish is renowned as a challenging catch for its elusiveness, impressive size, powerful fight, and fondness for cold-water habitats.

All the fishy details about catching them aside, the Great Lakes commercial, recreational, and tribal fisheries collectively contribute more than $5.1 billion annually to the recreational fishing industry in the Great Lakes region. Angling supports more than 75,000 jobs in local economies, according to the Great Lakes Fisheries Commission. So, it’s easy to surmise that fishing for lake trout and other Great Lakes fish is a favorite pastime and livelihood for many anglers in these parts.

If you’re interested in fishing for them, you’ll quickly learn that every angler has their own technique, favorite lures, and hot spots for successfully catching them. Beyond those fun facts, you won’t find many more details about fishing for lake trout in this post. I’m leaving all the angling how-tos to the experts and concentrating instead on one of our family’s favorite ways to cook this fish.

Dear Hubby, and I have fished for lake trout ourselves years ago on our “Big Boat,” which has been in dry dock for several years. But thanks to family members who still enjoy the thrill of catching these elusive and powerful fish, we are gifted a package or two of lake trout fillets each year. 🙏

How to Think About and Cook Lake Trout Like a Chef

If you were thinking about and cooking lake trout like a chef, you would consider every aspect of the lake trout dinner. You’d look at the quality of the catch and how to season it. Mull over its accompaniments. Then, finally, you’d think about how to present it beautifully, considering every aspect of the dish to transform this good fish into something exceptional.

But this easy lake trout dinner recipe takes care of all the contemplating for you. In just a few easy steps, cooking this delicious lake trout perfectly couldn’t be easier.

The homemade substitute for harissa creates a delicate, crusty finish with just the right balance of flavor and heat. Rubbed on the mild-flavored trout, it preserves the fish’s depth of taste.

You’ll pair tender, sweet Brussels sprouts with fresh leek, which serves as a partner rather than a distraction.

Then, for serving, it’s as simple as finding a pretty platter or plating portions arranged artfully in a showstopping way.

Where to Buy Lake Trout Fillets

If you are not an angler yourself, or aren’t lucky enough to have a family member or a good friend who can gift you a fillet or two from their catch, a quick online search for where to buy fresh lake trout fillets will yield several options offering nationwide shipping. We found that online sources are usually smaller markets in the Great Lakes areas. You can expect to pay between $8 and $20 for 16 ounces (1 lb.).

The Taste of Lake Trout

Lake trout, when handled and cooked with care, offers a rich, clean flavor and a flaky, moist texture that’s deliciously irresistible. It invites a more thoughtful approach in the kitchen. Introducing a means for elevating the fish without masking its natural character. An uncommonly good lake trout dinner should not be about complexity for its own sake, but about balance, and all the small choices that can make a meal feel special.

Choosing the Best Lake Trout

The quality of your lake trout directly affects the finished dish. Here are a few key points to keep in mind:

Freshness: A fresh lake trout should have bright, clear eyes, firm flesh that bounces back when pressed, and a clean, mild smell—not a strong fishy odor. If you’re purchasing a whole fish, check the gills; they should be bright red or pink rather than brown or gray.

Size matters: Smaller lake trout, usually under 5 pounds, generally have a milder taste and are less likely to dry out. Larger trout can offer a richer, more pronounced flavor, but they need gentler cooking to keep them from turning tough.

Source: Knowing where your lake trout comes from can be beneficial. Fish from sustainable fisheries and clean waters tend to be healthier and taste better.

Fillets vs. Whole: Fillets are convenient, but cooking a whole lake trout can be more rewarding, offering richer flavor and a more impressive presentation.

Prepping Lake Trout for Cooking

Careful preparation is essential for achieving success. Follow these steps:

Scaling: In this particular recipe, you’re removing the skin. But, if you’re cooking the fish whole or leaving the skin on for another recipe, remove the scales thoroughly with a fish scaler or the back of a knife.

Cleaning: If you have a fresh-caught whole fish, gut it as soon as possible after catching it, or buy it already cleaned. Remove all internal organs and rinse the fish thoroughly. Be sure to clean away any blood along the backbone.

Filleting: Use a sharp fillet knife and run it along the backbone to carefully separate the flesh from the bones.

Pin Bones: Lake trout have small pin bones running along the center of the fillet. You can remove them with needle-nose pliers or a pin bone remover. To find the pin bones, run your fingers along the fillet, then gently pull the bones out.

Rinsing and Drying: Thoroughly rinse the prepared fish under cold water to remove any stray scales and any remaining mucus (sliminess) from the fillet, then pat it completely dry with paper towels. Drying it well helps the flesh (and the skin if you’re leaving it on) to turn out crispier when pan-searing or grilling.

The Nutritional Value of Your Lake Trout Prized Catch

Lake trout remains one of the most nutrient-dense freshwater fish choices available in 2026. Valued for its rich flavor, high-quality protein, and beneficial fats, it continues to appeal to home cooks, anglers, and nutrition-conscious eaters alike. As dietary guidance in recent years has increasingly emphasized whole foods, lean protein, and omega-3-rich seafood, lake trout has earned renewed attention as a practical and versatile food.

As a freshwater fish native to cold lakes in North America, lake trout is part of the salmonid family, making it closely related to salmon, char, and other trout species. Its flesh is typically firm, flavorful, and often richer than that of many other trout varieties.

Because it thrives in cold, deep water, lake trout tends to accumulate a higher fat content than some lean fish species. That fat content is one reason it is especially valuable nutritionally, since it contains important omega-3 fatty acids.

Basic Nutritional Profile

The exact nutrition of lake trout varies depending on size, habitat, diet, and whether it is wild-caught or farmed. However, a typical 3-ounce cooked serving provides a strong package of nutrients.

Approximate nutrition per 3 ounces cooked:

Calories: about 130 to 170

Protein: about 20 to 25 grams

Total fat: about 5 to 9 grams

Omega-3 fatty acids: significant amounts, especially EPA and DHA

Carbohydrates: 0 grams

Fiber: 0 grams

Lake trout is naturally carbohydrate-free, making it suitable for low-carb, keto, and high-protein eating patterns.

Key Nutrients in Lake Trout

1. High-Quality Protein

Protein is one of the lake trout’s most important nutritional strengths. A single serving can provide nearly half or more of the protein many adults need at a meal.

Protein supports:

• Muscle maintenance and growth

• Satiety and appetite control

• Immune function

• Tissue repair

• Enzyme and hormone production

Because fish protein is highly digestible, it is especially useful for people looking for nutrient-dense foods that are easy to incorporate into meals.

2. Omega-3 Fatty Acids

Lake trout is notable for its omega-3 content, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), two long-chain omega-3s associated with heart and brain health.

Potential benefits of omega-3s include:

• Supporting cardiovascular health

• Helping maintain healthy triglyceride levels

• Contributing to brain and cognitive function

• Supporting eye health

• Helping regulate inflammation

In 2026, omega-3 intake remains a major focus in nutrition discussions, and lake trout is one of the freshwater fish that can help people meet those goals.

3. Vitamin D

Like many fatty fish, lake trout can provide vitamin D, though the amount varies depending on the fish’s diet and environment.

Vitamin D is important for:

• Bone health

• Calcium absorption

• Immune support

• Muscle function

Because vitamin D deficiency remains common in many populations, foods like lake trout can be a useful dietary source.

4. Vitamin B12

Lake trout is an excellent source of vitamin B12, a nutrient essential for:

• Red blood cell formation

• Nerve function

• DNA synthesis

• Energy metabolism

B12 is found naturally in animal foods, and fish is one of the most efficient sources.

5. Selenium

Selenium is a trace mineral abundant in many fish, including lake trout. It plays a role in:

• Antioxidant defense

• Thyroid function

• Immune response

• Cellular protection

Since selenium works closely with other nutrients, it helps support broader metabolic health.

6. Potassium and Other Minerals

Lake trout also contributes minerals such as:

• Potassium

• Phosphorus

• Magnesium

• Small amounts of iron and zinc

These support fluid balance, bone health, energy production, and overall cellular function.

Health Benefits of Lake Trout

Supports Heart Health

One of the strongest reasons to eat lake trout is its heart-friendly fat profile. The omega-3s in trout may help lower triglyceride levels and support healthy blood vessel function. When eaten as part of a balanced diet, lake trout can be a smart alternative to processed meats or heavily fried protein sources.

Helps Meet Protein Needs

Many people struggle to get enough high-quality protein without excess saturated fat or added ingredients. Lake trout provides a clean protein source that can help support satiety and muscle maintenance.

Supports Brain Function

The DHA in lake trout is especially relevant for brain health. Omega-3 intake is linked to normal cognitive function and may be particularly important for older adults and people with limited seafood intake.

May Be Helpful for Weight Management

Lake trout can fit well into weight management plans because it is filling and nutrient-dense. Its protein content can increase fullness, while its natural fats help make meals satisfying. When prepared simply, it can deliver strong nutrition without excessive calories.

Good for Bone and Immune Support

Vitamin D, phosphorus, and selenium all contribute to bone maintenance and immune resilience. While fish alone do not provide all the nutrients needed for these systems, eating lake trout provides meaningful support.

Lake Trout in Modern Diets in 2026

Diet trends in 2026 continue to emphasize:

• Whole, minimally processed foods

• Sustainable protein choices

• Higher protein intake for satiety and body composition

• Omega-3-rich foods

• Lower reliance on ultra-processed meals

Lake trout fits many of these priorities, making it perfect in a variety of meal styles, including:

• Mediterranean-style plates with vegetables and olive oil

• High-protein meal prep bowls

• Low-carb dinners

• Outdoor grilling and smoking recipes

• Simple baked fish meals

Its versatility and nutrient density make it a strong fit for modern eating patterns.

Wild-Caught vs. Farmed Lake Trout

Nutritional differences can exist between wild and farmed lake trout.

Wild-Caught Lake Trout

• Often leaner or more variable in fat content

• Diet depends on natural food sources

• Flavor may be more pronounced

• Nutrient content can vary more by location

Farmed Lake Trout

• More consistent size and fat content

• Often available year-round

• Can have slightly different fatty acid profiles depending on the feed

Both can be nutritious choices. The best option often depends on availability, sourcing practices, and personal taste preferences.

Food Safety and Mercury Considerations

Like all fish, lake trout should be sourced and prepared safely. In general, trout is considered a moderate-to-low mercury fish compared with larger predatory species.

That said, food safety considerations in 2026 still matter:

• Buy from reputable suppliers

• Keep fish properly chilled

• Cook to a safe internal temperature

• Follow local advisories for wild-caught fish from specific lakes

People who are pregnant, breastfeeding, or feeding young children should be especially mindful of fish advisories and portion guidance.

How Lake Trout Compares to Other Fish

• Lake trout compares favorably with many other fish in terms of nutrient density.

• Compared with lean white fish, it usually provides more healthy fats and omega-3s.

• It may have similar protein content but a slightly different fat profile compared to some fatty marine fish.

• Compared with processed protein sources, it is far less refined and more nutrient-dense.

• All of these points make Lake trout a balanced choice for people who want both protein and healthy fats in one food.

Sustainability Considerations

In 2026, sustainability continues to influence seafood choices. Responsible sourcing matters because fish populations, habitat health, and environmental impacts vary by region.

When choosing lake trout:

• Look for responsibly managed fisheries

• When fishing for them, check local fishing regulations

• Consider certified or transparent suppliers

• Support harvest practices that protect lake ecosystems

Sustainable sourcing helps ensure lake trout remains a reliable food source for the future.

Lake trout may be especially helpful for:

• Adults seeking more protein and omega-3s

• Athletes and active individuals

• Older adults supporting muscle and brain health

• People following low-carb or higher-protein diets

• Those looking for a flavorful alternative to red meat

• Families wanting easy, nutrient-rich seafood meals

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It’s About More Than Putting a Fish On a Plate

In 2026, lake trout stands out as a nutritious freshwater fish with a high protein and omega-3 fatty acid profile.

But an uncommonly good lake trout dinner is about far more than putting a fish on the plate. It is the result of choosing a fresh, well-handled catch, respecting the character of the trout itself, and preparing it with care rather than complication. Lake trout has the kind of rich, clean flavor that rewards consideration: thoughtful seasoning, cooking to the correct doneness, and accompaniments that complement the fish, letting its natural depth of flavor come through.

What separates a simply good meal from a memorable one is the kitchen magic that brings attention to all the little details. The fish texture should be tender, the outside delicately crisp, and the mild heat flavor balanced with bright, complementary sides that lift the dish without overpowering it. Served beautifully with the sweet, tender vegetables, lake trout becomes something more than a simple entrée—it becomes a dinner worth remembering.

The appeal of this dish lies in its honest elegance. It does not need to be fussy to feel special. When prepared well, lake trout offers a satisfying combination of comfort, freshness, and refinement that makes the meal feel crafted from first bite to last.

Ultimately, whether you’re the angler or the cook trusted with preparing a lake trout catch, you know that all the fishing efforts ultimately lead up to the delicious taste. That is what makes it uncommonly good: not extravagance, but care, confidence, and a deep appreciation for a quality lake trout dinner done right.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Split Pea with Ham Soup

Split Pea with Ham Soup is a timeless comfort dish that brings together humble ingredients and rich, savory flavor in one hearty bowl. Known for its thick, velvety texture and deeply satisfying taste, this classic soup has long been a favorite in home kitchens, especially during colder months when something warm and nourishing is most welcome. Made with split peas, smoky ham, tender vegetables, and fragrant herbs, it transforms simple pantry staples into a meal that feels both rustic and rewarding.

What makes Split Pea with Ham Soup especially appealing is its balance of flavor and practicality. The split peas break down as they simmer, naturally creating a creamy consistency without added dairy, while the ham adds a salty, smoky depth that infuses the entire pot. Carrots, onions, celery, and seasonings round out the base, giving the soup a familiar aromatic foundation that tastes like home. It is the kind of dish that improves as it cooks, filling the kitchen with an inviting aroma and developing even more flavor by the time it is ready to serve.

Beyond its comforting taste, Split Pea with Ham Soup is also a wonderful example of economical cooking at its best. It makes excellent use of leftover ham and inexpensive dried peas, yet the result feels substantial and satisfying enough to serve as a full meal. Whether enjoyed with crusty bread, a simple salad, or on its own, this soup offers the kind of nourishing warmth that has made it a beloved staple for generations.

Protein-rich dried split peas simmer with carrot, celery, and onions to create a one-pot meal that’s super satisfying and comforting for blustery cold days. A meaty ham bone adds extra protein and a savory depth with meaty bits for smoky saltiness and flavor. No ham bone, no problem - leftover ham chunked into bite-sized cubed pieces will do the trick. After all, we’re big proponents of using what you have on hand!

We love the combination of textures in every spoonful. Creamy and delicious, softened split peas with chunks of ham and bits of carrot - it’s such a delicious post-holiday or anytime meal to dive into.

A classic, hearty split pea soup with an ancient history.

A quick internet search will tell you that Split Pea with Ham Soup is a beloved comfort dish that’s graced tables for generations. For our family, it’s a seasonal favorite soup everyone looks forward to. It’s a one-pot meal made delicious with affordable split peas. As a bonus, it’s a super-satisfying, comforting soup that warms your soul on blustery days in early spring, fall, or winter.

Known for its rich, smoky flavor and creamy texture, this soup is another that’s not just a meal but a hug in a bowl. Originating from simple ingredients and humble beginnings, it’s evolved into a cherished recipe that I enjoy preparing. This post provides a brief look at the dish’s history, along with our favorite recipe for crafting this delightful soup.

👩‍🍳 Adapted from a vintage Better Homes & Gardens recipe (©1974 cookbook) for split pea soup . A wedding shower gift received in 1979, the year Dear Hubby and I were married. 👩‍🍳

A (Very) Brief History of Split Pea Soup

The origins of split pea soup can be traced back to ancient times. Evidence suggests that peas have been cultivated since around 5000 B.C. in the Mediterranean region. Dried peas were a staple in the diets of various ancient civilizations due to their availability, nutritional value, and long shelf life.

In the Middle Ages, split peas became a common ingredient throughout Europe, particularly in England. Early recipes reveal that the English often paired it with pork or ham, which provided a rich depth of flavor. The earliest documented recipe for split pea soup with ham dates back to the 18th century. History indicates that this soup was often served in many homes, especially during colder months when hearty meals were essential for warmth and sustenance.

I’m sure there’s a whole lot more history to be delved into, but I’m excited to get started. So, without any further ado, let’s grab our aprons and get to making this classic, hearty split pea and ham soup!

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Kitchen Notes

Tips & Storage:

• Add more flavor by adding a clove or two of minced garlic along with the other vegetables.

• If you prefer your split pea soup thicker, simmer it longer in the final step. You could also remove a cup or two to mash or blend, then add it back to thicken.

• Store split pea soup in the refrigerator for up to 4 days, or freeze it for up to 3 months.

Footnotes:

[1] Sorting Dried Split Peas for Soup

Importance of Sorting

Out with the Bad: Unlike many dried beans and lentils, split peas don’t require pre-soaking, making them super simple to clean. Begin by spreading them on a clean surface to sort them and remove any shriveled, damaged, or discolored peas, small debris, stones, or other items that may have mixed in or been left in during processing. Sorting ensures that you don’t accidentally cook or eat anything unwanted.

Sorting Process

Spread the Peas: Lay the dried peas on a clean surface, such as a light-colored towel or a baking sheet.

Inspect Carefully: Manually check for any foreign objects, such as dirt or vine chunks, or tiny rocks, and remove them.

Cooking Considerations

No Soaking Required: Unlike some other legumes, dried split peas do not need to be soaked before cooking, making the preparation quicker.

Rinse: As a final check, once sorted, I like to rinse the split peas in a colander under running cold water, sifting them with my fingers as they’re rinsed, to remove any dirt or dust that might remain. Note that it’s good practice to rinse them just before cooking, as the peas tend to clump together if left in the colander for too long. (This can make it difficult to achieve even cooking if there are clumped peas in your pot.)

[2] The addition of Bay Leaves during cooking.

While bay leaves are optional, I love adding them for their mild, herbaceous flavor and tea-like notes they impart to the soup. Adding them enhances the overall flavor without overpowering the other ingredients, providing a subtle background that makes the soup taste more balanced.

Storage

Believe it or not, storing split pea soup with ham makes it even more amazing! Preparing it ahead of time enhances both the flavor and thickness. Plus, you can save any leftovers for another tasty meal that only needs a quick reheating.

Let it chill: Regardless of the reason, it’s essential to cool food quickly to minimize the risk of foodborne illness. You can accomplish this by transferring the hot soup into smaller food storage containers (I prefer glass storage containers). Leave the containers uncovered for up to 30 minutes before sealing them.

Refrigerate: Once cooled, cover the containers and refrigerate for up to 7 days.

Freeze: This soup freezes very well and can be stored for up to 3 months.

Reheating Soup

You can gently reheat refrigerated or frozen soup on the stove or in the microwave. If the soup is too thick, stir in a little broth or water until it reaches the desired consistency, then continue heating as needed.

• To reheat refrigerated soup in the microwave, remove the storage cover and loosely cover it with plastic wrap or wax paper. Set the microwave to medium (60-70% power) and heat for 2 to 4 minutes, stirring occasionally, until fully heated. If the soup is too thick, stir in a little broth or water until it reaches the desired consistency, then reheat as needed.

• For frozen soup, microwave on a low setting (40-50% power) for 5 to 6 minutes, stirring occasionally and breaking up any clumps, until fully heated. If the soup is too thick, add broth or water (as in the above).

L♥VE this recipe? Have you created your own over-the-top delicious version? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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Soups, Stews, & Chili

Tasty Tidbits about Split Pea with Ham Soup

Are Split Peas the same as regular Peas?

Split peas are a variety of field pea grown for drying. When they’re hulled, they’re split at their natural seam so that they cook quickly and don’t require a lengthy presoak.

Are Split Peas Healthy?

If you’re new to split peas in your gluten-free diet, you’ll be happy to know they are a powerhouse when it comes to healthy foods.

Fiber

Split Peas stand out as an excellent choice for a gluten-free diet due to their high fiber content. With about 58% of the recommended Daily Value (DV) of fiber per 196g (boiled) serving, they can significantly aid digestion.

Digging in a little deeper, you’ve probably already heard that dietary fiber adds bulk to the stool, promoting regular bowel movements and helping prevent constipation. Fiber is good.

Gut Bacteria

Eating split peas nourishes beneficial gut bacteria, supporting a healthy, balanced microbiome, which is especially important if you’re on a gluten-free diet. Supporting your good gut bacteria helps inhibit the growth of harmful strains within the gut. Consequently, split peas are known to reduce inflammation linked to digestive issues. So, in a nutshell, increasing your fiber intake can help reduce the risk of developing diverticular disease or hemorrhoids.

Protein and Fat

Split Peas are a staple source of protein, which is essential for muscle repair, immune function, and overall growth and development—providing 33% of the recommended DV per 196g (boiled) serving.

Additionally, split peas are notably healthy, as they are low in fat. A 1-cup serving contains only 0.11g or 1% of DV.

Incorporating Vegetables and Add-Ins to Split Pea Soup

Vegetables are essential to enhancing the nutritional profile of this soup. The addition of carrots, celery, and onions provides fiber, minerals, and vitamins while enhancing flavor.

The Health Benefits of Including Vegetables:

• Fiber-Rich: Vegetables improve digestion and help regulate blood sugar levels.

• Low-Calorie: Naturally low in calories, vegetables let you increase your meal volume without significantly increasing your caloric intake.

Popular toppings, stir-ins, and customization ideas:

Toppings

Our family loves topping split pea and ham soup with homemade sauerkraut to add a slightly sweet, tangy note. Other ideas may include:

• Bacon: Cooked and crumbled bacon bits enhance the soup’s richness.

• Chives: Add a subtle onion taste that complements the soup.

• Green Onions: (Scallions) impart a fresh, mild onion flavor.

• Sour Cream: Adds creaminess and tang.

• Parmesan Cheese: Provides a savory, salty kick.

Flavorful stir-ins

• Balsamic vinegar: Just a splash adds a sweet, tangy note!

• Cooked Leftover Ham: Adds even more protein and savory depth to the soup.

• Diced Potatoes: Add heartiness and texture.

• Fresh Herbs: Thyme, parsley, or sage can also enhance the flavor.

• Garlic: Roasted or sautéed and minced before adding, enhances the overall taste of the soup.

Customization Ideas

• Cabbage: For an additional layer of flavor and more fiber, chop cabbage and stir it into the soup during the last 10-15 minutes of cooking, allowing it to soften and the flavors to meld.

• Cream or Milk: Delicious for a creamier consistency.

• Shredded Chicken or Turkey: If you’re not a fan of ham or looking to use up leftover rotisserie chicken or holiday turkey, substituting it is a great option.

• Spices: A pinch of cayenne for a little heat or paprika for smokiness is a delicious choice.

Thinking about some of these customization ideas? Before including any of the listed ideas, consider how healthy any addition may be.

For example, sour cream offers some health benefits due to its probiotics, which support gut health, but it is relatively high in calories and saturated fat. So, if dolloping it on top, add it in moderation.

Likewise, bacon is high in sodium, cholesterol, and saturated fat, so if you’re on a low-cholesterol or low-sodium diet, moderating how much you eat should be a priority in managing your daily intake for a balanced diet.

What to Serve with Split Pea with Ham Soup

There are many complementary side dishes to pair with split pea and ham soup, depending on how hearty and healthy you want the meal to be. Different sides mean that you can have a whole new lunch or supper combination every time you serve it!

Cozy breads or crackers: Breads and crackers are easy favorites and a great match for serving alongside. There are many great gluten-free cracker options available at most grocery stores. Alternatively, you could make a quick batch of biscuits or cornbread—spread with honey butter or drizzled with maple syrup. Or serve toasty garlic bread or crusty sourdough bread alongside it.

Fresh veggies and salads: Are you looking for more ways to add fiber and freshness to the meal? Vegetables are always a good choice for filling up. Veggie sticks like carrots, celery, fresh cucumbers, sweet peppers, snap peas, or other vegetables are a great addition, increasing fiber and adding a fresh, crunchy element. Colorful mixed greens with fresh tomato and a simple vinaigrette dressing also pair well.

Serve soup with a tasty sandwich: Turn the soup into a super-hearty meal by adding a sandwich! Pair hot, steamy mugs of soup with toasty grilled cheese sandwiches. Or amp up the soup’s smoky-salty flavor with a BLT (bacon, lettuce, tomato) or a TBLT (turkey, bacon, lettuce, tomato) on toasted bread. Take it from me, any of these choices is a match made in heaven!

Finish with a tasty, fruity note: Serve small bowls of your favorite fruit(s). Fruits such as sliced apples, pears, and grapes will complement the soup well, adding color, flavor, texture, and a sweet, fruity finish to round out the meal.

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Homemade Soup’s the Best

If you’re looking for a comforting, satisfying, and healthy meal, this homemade Split Pea with Ham Soup is a great choice. You’ll love it for its healthy ingredients, flavor, and goodness. It’s simple to make, can be made in advance (for even better flavor), and reheats effortlessly for convenient meals.

More than just a comforting bowl of soup—it’s a timeless dish that combines rich flavor, simple ingredients, and satisfying nourishment in every spoonful. Its hearty texture, smoky depth from the ham, and naturally creamy consistency from the split peas make it a favorite for chilly days, family dinners, and make-ahead meals alike. Whether served with crusty bread, paired with a fresh salad, or enjoyed on its own, this classic soup delivers warmth and comfort in a way few recipes can. Easy to adapt, budget-friendly, and deeply satisfying, Split Pea with Ham Soup remains a beloved staple that continues to bring both tradition and taste to the table.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Cranberry Walnut Chicken Salad

Chicken salad is one of those timeless dishes that feels both comforting and fresh, and this healthy, easy chicken salad with cranberries and walnuts is a perfect example. A truly great chicken salad strikes the right balance of flavor, texture, and freshness: tender chicken, delicious stir-ins, a creamy yet light dressing, and enough seasoning to make every bite satisfying. When made with wholesome ingredients, like sweet-tart dried cranberries and crunchy walnuts, it can also be a nutritious option that fits into busy weekdays without sacrificing taste.

A favorite for quick lunches, light dinners, picnics, and meal prep, this healthy, easy chicken salad is designed for anyone who wants a simple recipe that comes together quickly but still feels fresh and delicious. It’s the kind of dish that works well on its own, spooned into lettuce cups, piled onto toast, or served with crackers for a more casual meal. Best of all, it can be customized in countless ways, making it easy to adapt to your preferences or whatever ingredients you already have on hand.

In this “Sweet Spot” installment, you’ll discover how to make a healthy, easy-to-prepare, satisfying, and customizable chicken salad. Whether you’re looking for a protein-packed lunch, a make-ahead meal for the week, or a crowd-pleasing dish for gatherings, this recipe delivers convenience and flavor in every bite.

A Convenient Game-changer

Whether you’re a meticulous meal-prepper or someone who often finds lunch as an afterthought, this easy chicken salad is a convenient game-changer. It’s easy to prepare a batch early in the week, knowing it’s ready for fuss-free lunches (or dinners) the next day. It’s a dish the whole family can savor without any hassle.

The idea for this combination of rotisserie chicken, cranberries, and walnuts was a luncheon favorite at a local coffee, soup, and sandwich shop that, sadly, is no longer in business. Before it closed, the owner shared her secret for making the bright-tasting creamy-rich dressing with me. I will forever be thankful for that because the dressing is the necessary component in the salad, making this recipe a healthier choice and super delicious.

As a delightful, healthy surprise, the dressing, made with Greek yogurt, a touch of mayonnaise, honey for sweetness, and Dijon mustard for tang, adds a unique twist to the traditional recipe.

In the end, the dressing reduces the saturated fat and enhances the overall flavor profile, leaving you wanting more. It’s a nutritious choice that you’ll be excited to savor time after time!

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Chicken Salad Ingredients

Dressing Ingredients

Greek Yogurt and Mayonnaise: Once I adapted the idea of blending Greek yogurt with mayonnaise for the salad dressing instead of straight mayo, it changed the way I mix mayo-based dressings forever. The mixture is still very creamy, but the yogurt helps reduce fat and calories while adding a delicious tang. I use 2% plain Greek yogurt and gluten-free Hellmann’s original mayonnaise (AKA: Best Foods brand west of the Mississippi). You could also use Duke’s Real Mayonnaise for an even tangier flavor.

Honey: Adds a bright, refreshing touch of natural sweetness to the dressing.

Dijon Mustard: While many chicken salad recipes use apple cider vinegar, I prefer Dijon mustard for its smooth, slightly hot zing from the seasonings with the white wine flavor, which helps to cut through the richness of the mayo. You could also use a splash of rice wine, white wine, or cider vinegar in its place.

Salt and Pepper: Optional and only if needed to taste.

Salad Ingredients

Rotisserie Chicken: You’ll need to use already-cooked and cooled chicken for this recipe. My favorite option is to use leftover rotisserie breast meat for this salad, which you can either grill at home or purchase from the deli section at your grocery store. Alternatively, you can cook fresh chicken breast meat or thighs (see below) or use leftovers; both work well. Once cooled, you’ll want to either chop or shred the chicken.

Celery: I love adding celery for a fresh taste and a crunchy texture. Because my family is not big celery fans, I slice the celery ribs lengthwise, then dice them crosswise into small pieces to add flavor while eliminating significant, crunchy bits.

Dried Cranberries: The concentrated flavor of dried cranberries is a simple way to elevate the sweet tanginess in every bite. Look for naturally sweetened or unsweetened cranberries without added sugar, juice, or oil. I chop them roughly rather than leave them whole to ensure even distribution in the salad.

Walnuts: Chopped walnuts add a slightly earthy flavor and great texture while incorporating healthy fats.

Red Onion: Red onions, unlike green onions, impart a mild, sweet, and slightly oniony, pungent flavor with a noticeable sharpness that is particularly enjoyable raw in this salad. You can skip the onion altogether or add thinly sliced green onions for a crisp bite with subtle hints of garlic and a peppery taste.

How to Cook Chicken for Chicken Salad

If you don’t have leftover or store-bought rotisserie chicken, you can easily cook chicken breasts or thighs for this recipe.

To simplify the cooking in as little time as possible, I’ve found that oven baking produces the most tender, juicy chicken.

Toss the chicken breasts or thigh meat with a good drizzle of olive oil, then salt and pepper generously on both sides. Place on a rimmed baking sheet or shallow pan into a 350°F (177°C) oven for 25-30 minutes. The internal temperature should reach an internal temperature of 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the meat.

When the internal temperature is reached, remove the chicken from the oven and cover it to rest so the meat retains its juices as it cools. You could also grill or poach the chicken in liquid, or cook it in the slow-cooker or pressure-cooker.

Once the chicken is completely cooled, dice or shred it to make the recipe.

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Kitchen Notes

The vibrant colors of cranberries and the rustic hues of walnuts create a visually appealing dish. A well-presented chicken salad can be even more inviting and appetizing, making it an excellent choice for gatherings or family meals.

Footnotes:

[1] I like to save rotisserie chicken breast for making chicken salad. Just remove the skin and chop or shred it for this recipe. It’s a great way to use up chicken leftovers before they spoil. You could also use store-bought rotisserie chicken if you’re short on time.

[2] If you have the time, once mixed, cover it and let it sit in the refrigerator for a few hours so the flavors can develop. It’s even better when eaten the next day!

Allow the Chicken to Cool

If you’re cooking the chicken only to make this recipe, allow it to cool thoroughly before mixing it with the other ingredients.

Store in the Refrigerator

Once made, you can store this chicken salad covered in an airtight glass container in the refrigerator for 3-4 days. When serving, it’s best served cold; it shouldn’t sit at room temperature for more than two hours. Consider not freezing or follow the tips above to ensure it maintains its quality and taste.

L♥VE this recipe? Have you tweaked it to be over-the-top delicious? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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Chicken Salad Recipe Facts & Troubleshooting

Is Chicken Salad Healthy? Breaking Down the Ingredients

While chicken salad occupies a beloved spot in the lineup of comfort foods and diet-friendly meals, not all chicken salads are created equal. Some variations can contain high amounts of saturated fat, sodium, and calories that can undermine your healthy eating goals. So, whether you want to enjoy your next chicken salad as a light lunch or a hearty dinner, rest assured that you can easily make the dish to suit your tastes while meeting your gluten-free, healthy dietary needs.

So, if you’re scratching your head and wondering if chicken salad is a healthy choice, keep reading to brush up on the nutrition behind the ingredients in chicken salad. You’ll also get a few creative variations for making this salad, along with my best tips for choosing the healthiest ingredients.

Chicken Salad Basics

The overall healthiness of chicken salad depends mostly on how you prepare it and which ingredients you use.

Typical recipes include three main ingredients: chicken, a binding agent (like mayo or yogurt), and various vegetables or add-ins, such as celery, onions, fruits (like grapes), or nuts.

1. Chicken As A Protein Powerhouse

Chicken is a staple source of protein, essential for muscle repair, immune function, and overall growth and development. Skinless chicken breast is notably healthy, as it is lean and low in fat. A 3.5-ounce serving of cooked, boneless, and skinless chicken breast contains approximately 31 grams of protein and only 3.6 grams of fat.

Health Benefits of Chicken:

• High in Protein: Essential for maintaining muscle mass and promoting satiety.

• Low Calories: Chicken is lower in calories than other protein sources when cooked without the skin.

• Nutrient-Dense: Chicken is considered a complete, nutrient-dense, lean protein that contains all nine essential amino acids for muscle growth, brain function, and overall health. It contributes to increased energy levels and provides B vitamins (B6 and B12), niacin, selenium, phosphorus, and more.

2. Mayonnaise vs. Other Dressings

Traditionally, mayonnaise is the go-to dressing (and binding agent) for chicken salad. But while it adds creaminess and flavor, mayo can also be high in calories and fat. A typical tablespoon contains about 90 calories and 10 grams of fat.

Healthy alternatives to consider:

• Greek Yogurt is lower in calories and fat while offering a creamy texture and additional protein.

• Avocado provides healthy fats, a unique flavor profile, and a fiber boost.

• Hummus is a plant-based option that provides vitamins, minerals, and a slightly tangy flavor.

3. Incorporating Vegetables and Add-Ins

Vegetables are critical for enhancing the nutritional profile of chicken salad. Common additions like celery and onions provide fiber, minerals, and vitamins while adding crunch and flavor.

The Health Benefits of Including Vegetables:

• Fiber-Rich: Vegetables improve digestion and help regulate blood sugar levels.

• Low-Calorie: Naturally low in calories, veggies let you increase the volume of your meal without significantly increasing your caloric intake.

• Antioxidant properties: Many vegetables, ideally suited for this salad, reduce the risk of chronic diseases and support overall health.

Fruits, nuts, or seeds are popular stir-ins for making chicken salad even more crunchy and flavorful. But before including them, think twice about how healthy including them may be. For example, nuts and seeds are considered healthy but high in calories, so portion control is crucial.

Nutritional Considerations

To assess the healthiness of chicken salad, it is essential to consider portion sizes and the overall balance of ingredients. A standard serving can range from 200 to 500 calories, depending on the type of chicken used, the amount of mayo or other binding agents, and the inclusion of higher-calorie add-ins.

Healthier Serving Suggestions:

• Portion Control: Keep servings moderate to manage calorie intake.

• Increase the Vegetables: Aim for more vegetables versus protein and binding agents.

• Whole Grain Options: Serve chicken salad on gluten-free whole-grain bread or atop a bed of leafy greens to add fiber.

• Mindful Add-Ins: Limit nuts and high-calorie ingredients; opt for fresh fruit for a touch of sweetness without excess calories.

Beyond the Basics: The Advantages of Fruits and Nuts

If you’re up for a creative culinary adventure beyond the basics of chicken, mayo, celery, and seasonings, let’s explore the advantages of adding fruits and nuts to the salad and provide insights into their health benefits and culinary uses.

The Fruity & Nutty Benefits

Enhanced Fiber Content

One of the primary benefits of adding fruits and nuts to chicken salad is the increased fiber content. Foods like apples, grapes, and berries contain dietary fiber, which is essential for digestive health. Increased fiber intake can promote regular bowel movements, help maintain a healthy weight, and lower the risk of chronic diseases such as heart disease and type 2 diabetes. Nuts, such as almonds and walnuts, are also a source of fiber, making them a perfect addition to boost nutrition and satiety.

Healthy Fats and Protein

Nuts are known for their heart-healthy fats, particularly monounsaturated and polyunsaturated fats. These fats can help lower harmful cholesterol levels and support cardiovascular health. Incorporating nuts into chicken salad adds richness and provides protein, complementing the chicken’s already substantial protein content. This combination of healthy fats and protein enhances satiety, keeping you fuller for longer and reducing the likelihood of unhealthy snacking.

Vitamins and Antioxidants

Fruits are rich in essential vitamins and antioxidants crucial to overall health. For example, fruits like oranges, strawberries, and mangoes provide a wealth of vitamin C, which is necessary for a healthy immune system and skin health. Antioxidants found in fruits help combat oxidative stress, reducing inflammation and lowering the risk of chronic diseases. When blended with chicken, these fruits enrich the salad’s flavors and significantly boost its nutritional profile.

Variety of Flavors and Textures

Adding fruits and nuts to chicken salad introduces a variety of flavors and textures. Sweet fruits like grapes, apples, or peaches contrast beautifully with the savory elements of chicken and dressing, creating a balanced taste experience. Furthermore, nuts add a delightful crunch that can turn a traditional creamy salad into a symphony of textures. This variety engages the palate and makes the dish more enjoyable.

Culinary Advantages

Versatility in Recipes

Fruits and nuts can be used in numerous combinations, offering endless opportunities for creativity in chicken salad recipes. The options are practically limitless, from classic combinations like apple and walnut to tropical mixes featuring pineapple and macadamia nuts. This versatility allows for seasonal adaptations; for instance, using fresh berries in the summer and citrus fruits in the winter can keep the dish exciting and relevant year-round.

Flavor Enhancements

Fruits can also complement and enhance the flavors of the chicken salad dressing. For instance, citrus fruits like oranges and lemons add a zesty twist and may help cut through the richness of creamier dressings. Dried fruits such as cranberries or raisins add a touch of sweetness, transforming an ordinary salad into a gourmet experience. Pairing different varieties of nuts, such as spicy roasted peanuts or sweet candied pecans, can also contribute unique flavors that elevate the overall dish.

Aesthetic Appeal

It’s a well-known fact that we all eat with our eyes. The vibrant colors of various fruits and the rustic hues of nuts can create a visually appealing dish. So, the bottom line is that a well-presented salad can be more inviting and appetizing, making it an excellent choice for gatherings or family meals. The visual contrast between the bright fruits, tender chicken, and crunchy nuts can make the salad a centerpiece on any table.

Practical Tips for Incorporation

1. Choose Complementary Ingredients: You might select fruits and nuts that complement the chicken salad’s flavor profile. For instance, tart apples pair well with savory chicken, while sweet dried cranberries enhance creamy dressings.

2. Balance Ingredients: Be mindful of the proportion of fruits and nuts to chicken. Shoot for a balance that enhances rather than overwhelms the main ingredient.

3. Consider Texture: Mix and match different types of nuts (e.g., soft walnuts vs. crunchy almonds) and fruits (e.g., juicy oranges vs. dried figs) to introduce a range of textures into the salad.

4. Season Wisely: Don’t forget to season the salad appropriately. Ingredients like fresh herbs, citrus juices, and spices can enhance flavor.

5. Experiment: Don’t be afraid to try unusual combinations or new ingredients. The culinary world is full of surprises, and your chicken salad could become a signature dish with a little trial and creativity.

Chicken Salad Troubleshooting Tips

Can You Freeze Chicken Salad?

Yes, you can freeze chicken salad, but there are a few key factors to consider to maintain its quality and taste. Chicken salad typically contains a mixture of ingredients, including cooked chicken, yogurt, mayonnaise (or a combination of both), vegetables, and sometimes fruits or nuts, which affects how well the salad freezes.

1. Ingredients Matter: The primary component, chicken, freezes well. However, yogurt and mayonnaise do not freeze as effectively and can separate when thawed, resulting in a less appealing texture. To remedy this, make your chicken salad without any dressing before freezing, mixing it in after thawing.

2. Storage Technique: To freeze chicken salad, portion it into airtight containers or freezer bags, removing as much air as possible to prevent freezer burn. Label the containers with the date to keep track of freshness. Consuming frozen chicken salad within three months is best for optimal flavor.

3. Thawing: When ready to enjoy your frozen chicken salad, transfer it to the refrigerator to thaw slowly. Avoid using a microwave, as it can further alter the texture. After thawing, stir the salad well and adjust the seasoning or dressing to your preference before serving.

4. Texture Changes: Be prepared for some changes in texture after freezing and thawing. Vegetables may become slightly soggy, the creaminess of the mayonnaise might be affected, or yogurt might become grainy. Consider adding fresh ingredients or more dressing to revitalize the salad to combat this.

To sum it all up, while you can freeze chicken salad, be mindful of the ingredients and the potential changes in texture. With careful preparation, you can enjoy your chicken salad later without losing too much of its original charm!

How to Make Sure Chicken Salad Isn’t Watery

For the best results, ensure your chicken is cold before mixing the ingredients. If the chicken is still warm after cooking, it can cause the mayonnaise to separate, resulting in an over-oily consistency. Additionally, hot chicken can generate steam, introducing excess moisture into the mixture.

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The Healthiest Meal Option

If you’re looking for a healthy meal option, chicken salad is a great choice, depending on how you prepare it. Using lean chicken, healthier binding agents, and incorporating vegetables, fruits (dried or fresh), and nuts to boost its health appeal significantly can make all the difference in making this salad healthy. Being mindful of portion sizes and understanding the dish’s nutritional components can also help you enjoy the beloved mixture as a satisfying, nourishing meal that aligns with your health goals.

So, the next time you’re pondering lunch (or easy dinner) options, take out some leftover chicken to whip up a creative chicken salad that checks all the boxes for naturally gluten-free taste and health while redefining this timeless recipe to make it your own.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Possibly the Best Homemade Chips Ahoy-Style Cookies You’ll Ever Eat!

Many will think the addictive nature of these Chips Ahoy-style cookies stems from their unique texture and flavor combination. But while it’s a carefully crafted blend of ingredients that begs you to indulge, gluten-free or not, I think the secret to these delicious cookies lies more in the science behind the perfect gluten-free version of the original. It’s a secret that makes them possibly the best homemade Chips Ahoy-style cookies you’ll ever eat!

How to Make the BEST Gluten-Free Chocolate Chip Cookies

So many amazing gluten-free chocolate chip cookie recipes appear in a simple web search. A recipe for the BEST Gluten-Free Chocolate Chip Cookies by Nicole Hunn of the popular blog Gluten-Free on a Shoestring resides towards the top of that list.

As someone who must eat gluten-free and a fellow gluten-free blogger, I’ve followed the GFOS blog for numerous years, enjoying lots of Nicole’s recipes and great tips for baking gluten-free. So, after skimming 50 or more of the nearly 400 5-star reviews for her best GF chocolate chip cookie recipe, I had to try it myself.

Then, I tweaked it slightly.

My adaptation of Nichole’s gluten-free chocolate chip cookie recipe introduces an easy slice-and-bake option, eliminating the need to scoop and shape individual cookies before refrigerating and then baking them.

My Lazy Baker’s Shortcut, Plus a Slight Variation in Chips

So, while scooping and shaping individual cookies before refrigerating them works well, the recipe below slightly differs from the original. I’ve shortcut the process of forming individual cookies by rolling the dough into a log, then cutting and baking it.

Forming it into a log, then wrapping the dough log in plastic wrap or storing it in silicone slice-and-bake cookie dough keepers, takes up much less space in the fridge. Using cookie dough keepers also makes it easy to freeze the dough, preventing freezer burn and keeping the cookie logs fresher for longer, which can be a time-saver in the future.

Additionally, instead of using regular-sized semisweet chocolate chips, I switched to mini semisweet chocolate chips to increase the chocolate chip goodness in every bite. The result is a recipe that, at least in my mind, perfectly mimics what I remember as a Chips Ahoy! Cookie!

The GFOS blog also has a somewhat comparable recipe for Gluten-Free Chips-Ahoy-Style Cookies. However, it includes vegetable shortening, uses only one egg, and uses regular-size semisweet chocolate chips. After making and comparing the two recipes, I prefer the “best gluten-free chocolate chip cookies” version, with slight modifications.

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The Cookies You Know and Love

If you’re like me, Chips Ahoy! Cookies evoke many memories from growing up, snacking on the cookie treat famous for its crunchy outside and soft, chewy inside, while watching early-morning Saturday cartoons or enjoying an after-school treat before heading outdoors to play.

I’ve had a genuine liking for the packaged cookies from way back when. But since my celiac disease diagnosis, being 100 percent gluten-free has changed everything, so those hankerings for many brand-name treats can be satisfied only in my very own kitchen.

Still, you can buy them,

Nabisco introduced gluten-free Chips Ahoy in 2024 on a mission to ensure everyone could enjoy its tasty cookies. According to a spokesperson for the company, it took them more than 40 recipes and over 30,000 hours to develop the perfect gluten-free Chips Ahoy cookie. But at 51 cents a cookie (or more, depending on where you buy them), they’re way more expensive than I care to spend on the most addictive indulgences I’m prone to.

Not that I would ever endorse such indulgent acts. But some of us occasionally want to throw some caution to the wind. 😉Just saying.

A Brief History of Chips Ahoy Cookies

Suppose we peek behind the brand curtains and explore the fascinating history and process of creating Chips Ahoy! Chocolate chip cookies.

A Sweet Inception

We find that Chips Ahoy! debuted in 1964, created by Nabisco, a well-known snack food brand. The original concept aimed to create a soft, chewy cookie on the inside, complemented by a crispy outer layer, with chocolate chips baked into every bite. The breakthrough packaging design featured a clear plastic wrapper, allowing consumers to view the cookies before opening the package, which contributed to its immediate success. Throughout the years, the brand and packaging) has experienced several transformations, the most notable being its acquisition by Mondelēz International in 2012.

So what’s with the Name Chips Ahoy!?

The name “Chips Ahoy!” is said to be derived from the nautical exclamation “Ships Ahoy!”, a commonly used term to announce the arrival of vessels.

Interestingly, the pun originates in chapter 15 of Charles Dickens’ novel The Uncommercial Traveller, which features a character named Chips, who was teased using the expression “Chips ahoy!” While this may not be the most logical reason for naming a cookie, numerous other explanations exist.

A somewhat related explanation is that the name was intentionally infused with a sense of fun and playfulness. No matter what inspired it, over time, the name has become synonymous with the brand, making Chips Ahoy! one of the most cherished cookie brands.

The Store-Bought Package Ingredients

So, what makes gluten-free Chips Ahoy cookies so appealing? The package reveals its carefully crafted blend of ingredients. Here’s a breakdown of the package ingredients listed:

The “secret” ingredients in Chips Ahoy cookies include elements that stimulate dopamine release, a neurotransmitter associated with feelings of pleasure and reward. This combination of sugar, fat, and salt activates the brain’s reward pathways, making it challenging for consumers to limit themselves to just one.

In the end, it results in an irresistible blend of ingredients that has made Chips Ahoy! a favorite among countless fans.

The Manufacturing Process

Then there’s the whole fascinating manufacturing process of making Chips Ahoy cookies, with the simplified step-by-step procedure looking something like this:

1. Mix the dough

2. Add the chocolate chips

3. Chill the dough

4. Cut and form the cookies

5. Bake the cookies

6. Package the cookies

7. Quality control

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The “Cookie Magic and Science” behind what may be the best homemade Chips Ahoy-style cookies you’ll ever eat!

So what makes these homemade Chips-Ahoy-style cookies so good? It’s all about the perfect combination of texture, flavor, and cookie appearance, especially when fresh-baked. Here’s my short list of what I think contributes to the cookie magic:

• The Maillard Reaction: When baking, the interaction between amino acids and reducing sugars triggers a chemical process that produces the cookies’ golden-brown color and a rich, savory, not-too-sweet taste.

• Moisture Management: Carefully regulating moisture levels in the dough and baking to the precise doneness ensures that the cookies stay soft and chewy inside, preventing them from becoming overly crispy or dry.

• Chocolate Chip Distribution: Selecting mini chocolate chips creates an unpredictable arrangement of chips throughout, adding an element of thrill and surprise. Abundant chips ensure every bite is full of chocolatey flavor and deliciously delightful.

In the end, it’s worth noting that replicating the exact texture and flavor of Chips Ahoy Cookies might be challenging without access to Nabisco’s proprietary recipe and manufacturing technology, but making them at home can still be fun and delicious, minus the more funky packaged ingredients, especially with this Homemade Chips-Ahoy-Style Cookies recipe.

Fast-forward to today, and my love for the fresh-baked classic—crunchy on the outside, soft and chewy on the inside, loaded with melt-in-your-mouth chocolate chips—has only grown. But now I’ve swapped the package of store-bought cookies for these I can make at home, without the gluten, and still with all the nostalgia.

Of course, they’re always best when eaten fresh from the oven and slightly cooled. Enjoy!

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Kitchen Notes

👩‍🍳 Recipe adapted from The BEST Gluten-Free Chocolate Chip Cookies by Nicole Hunn of the popular blog Gluten-Free on a Shoestring. 👩‍🍳

Easy slice-and-bake homemade Chips-Ahoy-Style cookies loaded with so many chocolate chips, you can’t bite them without missing any. Thick and perfectly round, the cookies have a crunchy exterior that gives way to a soft, chewy center packed with melt-in-your-mouth semisweet chocolate chips. Addictive? Yes! Of course, they’ll leave you wanting more…

Footnote(s)

[1] As an alternative to plastic wrap, I’ve fallen head over heels for silicone slice-and-bake cookie dough keepers. They come in a set of two, which is the perfect size for dividing one recipe into two slice-and-bake logs. After refrigerating, pop the cookie logs from the silicone keepers. Imprinted markings in the dough make it easy to cut into perfect thickness discs for baking.

When reviewing Nichole’s original recipe, I encourage you to read her expert tips and ingredient substitutions, which will guide you through chilling, pressing the dough, and mixing it, as well as how to make the recipe dairy-free or egg-free if needed. Then, please scroll down to her kitchen notes on different gluten-free flour blends tested and how each relates to the recipe.

Storage

Baked cookies will stay fresh at room temperature in an airtight glass container or tightly sealed cookie jar for up to 5 days.

If you’re scooping and shaping individual cookies before freezing, you can refrigerate the shaped dough in a sealed zipper-top bag and bake the cookies one at a time or in small batches.

For extended storage, the cookie dough logs, shaped cookie dough, or baked and cooled cookies freeze perfectly for up to 3 months.

Before baking cookie dough from frozen logs, I recommend defrosting them in the refrigerator overnight, then cutting and baking as described.

You can bake shaped frozen cookie dough without defrosting it, but as Nichole suggests, press the shaped raw dough discs a little flatter before baking so they don’t spread too much. You’ll also want to add roughly 2 minutes to the baking time.

Please find the links below for specific ingredients and other resources used to make this recipe.*

Unbleached Parchment Paper

Better Batter Gluten-Free All-Purpose Flour

Judee’s Gluten-Free Xanthan Gum

Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, or

Watkins Organic Pure Vanilla Extract

*We may earn an affiliate commission when you purchase through the recommended links.

Favorite Gadgets & Tools for making this recipe:

#1 — Anchor Hocking Glass Mixing Bowls

These are my go-to bowls for mixing and prepping most of my recipes! These super durable bowls come in ten convenient sizes, perfect for baking, mixing, cooking prep work, and serving. Because they’re tempered glass, they’re also freezer-friendly and microwave-safe. I also love that the bowls are dishwasher-safe for easy cleanup.

#2 — King Arthur Silicone Slice-and-Bake Cookie Dough Keepers

As an alternative to plastic wrap, I’ve fallen head over heels for these silicone slice-and-bake cookie dough keepers. They come in a set of two, which is the perfect size for dividing one recipe into two slice-and-bake logs. After refrigerating, pop the cookie logs from the silicone keepers, and the imprinted markings in the dough make it easy to cut into perfect thickness discs for baking.

#3 - Stainless Steel Measuring Cups, Set of 4

Whether you’re a home cook or seasoned pro, you can’t go wrong with a quality set of measuring cups. I absolutely love the stainless steel because it won’t rust, and the cup amounts are stamped into the handles so they won’t rub off. The grip is comfortable, and they easily nest together for space-saving storage. You can get a set of 4 measuring cups with 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup capacities, or the larger set of 6, which also includes 2/3 cup and 3/4 cup capacities. Both sets measure accurately and are perfect for all imperial measurement needs.

#4 - Odd-size Measuring Spoons

I bought these odd-sized measuring spoons when I upgraded my set of standard-sized measuring spoons. Both spoon sets are terrific: the weight, handle shape, and grip all make for a great purchase and are certainly a vast improvement over the cheap plastic measuring spoons I bought eons ago. Quality, heavy, brushed stainless, they’re a very easy-to-clean measuring spoon set. The odd-sized is especially for measurements that come up in baking. I highly recommend them. Additionally, I’ve found that this spice measuring spoon set is a terrific size for easily scooping and measuring straight from spice jars, which I do often.

L♥VE this recipe? Have you created your own over-the-top delicious version? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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Every bit as tempting as the store-bought favorite,

These homemade gluten-free Chips Ahoy!®-style cookies prove that you do not have to give up classic comfort food to enjoy a gluten-free diet. With their crisp edges, tender centers, and rich chocolate chip flavor, they capture the nostalgic appeal of the original while offering a fresh, from-scratch version you can feel good about baking at home. Best of all, they are simple enough for everyday baking but impressive enough to share with family, friends, or anyone who loves a good cookie.

Whether you are baking for dietary needs or simply looking for a dependable gluten-free treat, this recipe delivers on both texture and flavor. It is a reminder that gluten-free baking can be just as satisfying, delicious, and rewarding as traditional baking. So preheat the oven, grab your mixing bowl, and enjoy a batch of cookies that are every bit as tempting as the store-bought favorite—only better, because they are homemade.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Cheesy Scalloped Potatoes with Ham and Mushrooms

You’re in for a treat with yet another potato recipe. But on the heels of the recent holiday and looking to use up the lingering bits of ham in my refrigerator, who could blame me? Nevertheless, my Cheesy Scalloped Potatoes with Ham and Mushrooms are a popular request by my family. Loved for the dish’s creamy texture and rich flavor, it’s a modern scalloped potato adaptation that I’ve been making for more than, well, let’s say, a few years.

Not Your Traditional Scalloped Potatoes!

Full disclaimer: I should tell you that I’ve never claimed to be a purist about scalloped potatoes. So, while some recipes for the dish will tell you to lose the cheese and let the flavor develop purely from the potatoes, milk, onions, salt, and pepper, I confess to doubling down on it. After all, we are from Wisconsin, and we love our cheese!

But don’t confuse this scalloped potato recipe with similar dishes, such as au gratin potatoes, which typically include only a crust of cheese or a layer of melty cheese with toasted breadcrumbs spread over the top. In this dish, the cheese is tucked between the luscious layers.

Overall, I feel the cheese adds a little more richness and flavor. Ultimately, the finished dish has a beautiful golden crust that begs hungry eaters to dig in. But still, using cheese is only a smidgen of the whole story.

So, please pull up a chair, grab your favorite cuppa, and get set to dish on everything scalloped potatoes, tracing their culinary journey from ancient to modern forms.

To get even more potato-centric, read:

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The Origins of Scalloped Potatoes: A Culinary Journey

Come along for a quick ride into the fictional time machine that some may remember from the 1960s American cartoon television series The Adventures of Rocky and Bullwinkle and Friends. In today’s Peabody’s Improbable History journey, we find ourselves on an adventure with Sherman (Peabody’s adopted boy) through the Wayback Machine (WABAC), taking us back to explore the dish of scalloped potatoes…

Ancient Beginnings

We can trace the roots of scalloped potatoes to various ancient civilizations that utilized tubers and dairy products in their cooking. The earliest known records of potato cultivation date back to the Andean region of South America, where indigenous peoples domesticated potatoes over 7,000 years ago. These early societies likely prepared potatoes only by boiling or roasting them alongside other ingredients.

However, history also shows that ancient European cultures had recipes featuring potatoes and dairy; for example, the Romans used cheese and milk in many dishes and layered vegetables with dairy products.

Potatoes’ Introduction to Europe

But of course, we can’t jump into the story of scalloped potatoes without beginning with the 16th century, when Spanish explorers brought the potato back to Europe from the New World. Initially met with skepticism, the potato began to gain acceptance in the culinary traditions of several countries. The British and the Irish, in particular, embraced the tuber, integrating it into their diets as a staple food.

Among those countries was France, which notably helped popularize potato-based cuisine. The French were pioneers in embracing potatoes as a fundamental ingredient, swiftly creating an array of delectable potato dishes. Perhaps most famous among France’s earliest documented potato recipes is the “pommes de terre au gratin,” featuring thinly sliced potatoes layered with cream and cheese.

The French dish “Pommes de terre au gratin” is often considered an early version of scalloped potatoes. This dish features thinly sliced potatoes, cream, and cheese, similar to the ingredients in scalloped potatoes. We can assume that French chefs experimented with various adaptations of the recipe, ultimately paving the way for the dish we know as scalloped potatoes.

Scalloped Potatoes Evolution

With roots in the Old French word “escaloper,” meaning “to shell” or “to cut,” the term “scalloped” eventually evolved in the culinary context to refer to various food preparations baked in a creamy sauce, often topped with breadcrumbs, cheese, or both.

The first printed recipe for scalloped potatoes appeared in the 19th century, with references to “potatoes au gratin” showing that the French had begun to embrace this layered dish. Then, by the late 1800s in the United States, scalloped potatoes found their way into cookbooks as settlers sought to incorporate potatoes into their diets in comforting, hearty dishes.

Popularity in American Cuisine

In America, scalloped potatoes gained immense popularity throughout the 19th and 20th centuries, becoming a staple in everyday home cooking and holiday feasts. Still, the dish was often varied—some cooks added onions, garlic, and different types of cheese, while others incorporated meats, such as ham or bacon.

During the mid-20th century, convenience foods emerged, bringing packaged scalloped potato mixes into households nationwide. These products made the dish easier to prepare, allowing families to enjoy the rich flavors of scalloped potatoes without the labor of layering and baking from scratch.

Modern Interpretations

Today, scalloped potatoes continue to evolve, with chefs and home cooks breaking the rules and experimenting with fresh ingredients and innovative twists to the dish. One only needs a simple online search to produce more scalloped potato recipes than most cooks would ever want to make in a lifetime.

Scalloped potato variations abound, from mixing in cheeses such as Gruyère, smoked Gouda, or Blue Cheese to adding fresh herbs such as thyme and rosemary. Some foodie cooks even suggest vegetables like kale, spinach, broccoli, or peppers to add nutritional value and create a textural contrast between the potatoes’ soft texture and the vegetables’ crispness, adding another layer to this classic dish.

Favorite Gadgets & Tools for making this recipe:

#1 - Small Rectangular Baker

I can’t live without this baking dish! It’s the seamless combination of an efficient baking dish and an elegant serving dish, perfectly sized for small households. You’ll love that it’s an incredibly versatile baker that’s great for casseroles, gratins, fruit crisps, and more. Choose from five colors sure to complement modern kitchens.

#2 - GreenPan Valencia Pro Ceramic Nonstick Skillet

Meet the new superhero skillet of my kitchen! Thanks to the unique Magneto base, the GreenPan ceramic nonstick skillet is compatible with all stovetops (including induction). A quality pan that you won’t regret investing in, each pan is crafted from durable hard-anodized aluminum and boasts GreenPan’s healthy ceramic nonstick coating. Trust me, you won’t regret this skillet upgrade.

#3 - Anchor Hocking 4-Cup Glass Measuring Cup

Designed to be comfortably held and poured, I wouldn’t be without this sturdy Anchor Hocking 4-cup glass measuring cup. This built-to-last kitchen tool is also microwave-safe, freezer-safe, and even dishwasher-safe for fuss-free cleanup.

#4 - OXO V Slicer Mandoline

I’m all about being safe when working in the kitchen, and this mandoline protects your fingers with its “Smart” handle design that holds the food you’re slicing. It’s the best way to slice and cut potatoes and vegetables uniformly; simply dial in slice thickness and julienne setting, place the food into the smart handle, and slice away. The stainless steel blades are easily removed for cleaning and stored on the base to keep everything together. Another great feature is the fold-out stand with nonslip feet. This feature allows you to position the mandoline over a bowl or plate to catch everything as it’s sliced. Everything is dishwasher safe for easy cleanup.

💭 Before you get started:

All purist and traditional recipes aside, and contrary to how I grew up eating scalloped potatoes made with a can of mushroom soup for the sauce, I hope you agree that this recipe is a keeper. It tastes delicious and is easy to make. And you don’t need to worry about the potatoes swimming around in a pool of soup, which would require you to serve them up in a bowl.

To make it, you’ll caramelize sweet onions that intertwine with the savory notes of ham. At the same time, we brown roughly chopped Baby Bella mushrooms to impart a delightful umami depth to elevate the dish. For the sauce, our easy technique combines equal parts warmed half-and-half and heavy cream, with just a bit of gluten-free all-purpose flour* whisked in, to achieve a perfectly creamy, not-too-rich sauce that hangs out between the layers, ensuring a consistent finish.

When you assemble the layers, you’ll quickly realize that I, too, am a rule-breaker in my interpretation of the recipe. I add two types of cheese (gasp!) to my scalloped potatoes, which I believe emphasizes the rich, buttery flavor of the spuds themselves.

The history of scalloped potatoes is a delicious testament to the evolution of food over centuries, reflecting cultural exchanges, agricultural advancements, and changing social norms. From ancient cooking practices combining tubers with dairy to modern culinary innovations, scalloped potatoes have become a comforting and versatile way to eat them worldwide. Whether served at family gatherings, holiday meals, or as an everyday side dish, this dish remains a cherished part of the world’s culinary heritage, inviting all who partake to savor a taste of history.

*If a gluten-free diet is not your concern, regular all-purpose flour will produce the same result.

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Kitchen Notes

Cheesy Scalloped Potatoes with Ham and Mushrooms are hearty and indulgent. Conveniently including leftover ham, this scalloped potato recipe makes a stand-alone meal, especially when paired with a simple salad or vegetable. Alternatively, you can serve it with or without the meat as a delicious counterpart to other foods like baked chicken, pork chops, or roast beef. It’s one of those potato side dish recipes that can complement just about anything.

Kitchen Notes:

Footnote(s)

[1] I omit salt because the ham and cheese are salty on their own, so if you choose to add any, do so sparingly.

[2] I recommend using a mandoline or food processor with the slicing blade attachment, which will help to slice the potatoes uniformly thin. If using a mandoline, be extra careful to stay safe and not to get your fingers in the way and cut them!

[3] To double-check the casserole’s doneness, insert a fork into the center of the potatoes. The fork should be easy to insert and remove from the potatoes without pulling them out.

Make Them in Advance

If you’re wondering if you can make scalloped potatoes in advance, the good news is that you can. The following are my best tips for making them successfully, so your dish gets glowing reviews.

The first tip for prepping the potatoes in advance is to remember that sliced raw potatoes cannot be cut or sliced and refrigerated as-is because they will oxidize and turn gray.

Instead, Dr. Potato at the Idaho Potato Commission (IPC) recommends refrigerating the potatoes in a large bowl filled with water and a tablespoon of lemon juice or white vinegar. You’ll want to ensure the potatoes are fully submerged and not store them for more than 24 hours. When ready to use them in your dish, drain the water and pat the potatoes dry.

Alternatively, you can blanch sliced raw potatoes by cooking them in boiling water for 1-2 minutes until they become slightly rubbery. Then remove them from the heat, rinse them in cold running water, pat them dry, and keep them in the fridge for up to two days beforehand. Use them as directed in the recipe, and they will finish cooking in the oven.

How to Bake Scalloped Potatoes in Advance

Whether you’re prepping this dish to take along to a church supper or family potluck, making it ahead to save time in the kitchen during holidays, or even for good old weeknight suppers, rich and creamy scalloped potatoes are an easy way to knock off an entire dish from your to-do list ahead of time.

1. Prepare the recipe as directed, then cover and bake for 30 minutes. Remove the aluminum foil, and let it cool completely to room temperature.

2. When cooled, re-cover the casserole dish tightly with aluminum foil and refrigerate for up to 3 days. If you desire to garnish the top with fresh herbs, more cheese, or any other toppings, reserve them to add before reheating.

Feel free to follow the same process to freeze cooked and cooled scalloped potatoes, but keep in mind that freezing will likely affect the dairy-based sauce. And while the dish will still be perfectly edible when reheated, the potatoes will have a slightly different texture. If this idea bothers you, freezing may not be the ideal choice.

How to Reheat Scalloped Potatoes

Reheating this scalloped potato side dish is super easy. While the oven preheats to 350°F, place the previously refrigerated dish on the counter. Add any desired extra cheese, herbs, or toppings, then reheat the potatoes for about 30 minutes, or until the dish is hot and bubbly around the edges.

L♥VE this recipe? Have you tweaked it to be over-the-top delicious? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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Potato Side Dish Recipes

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A Classic Casserole with a Deeper, More Flavorful Twist!

Cheesy Scalloped Potatoes with Ham and Mushrooms is the kind of comforting, crowd-pleasing dish that brings everything you want to the table in one bake. It’s creamy, hearty, and full of satisfying layers, with tender potatoes, savory ham, and earthy mushrooms all wrapped in a rich, cheesy sauce. Each bite feels warm and familiar, yet the addition of mushrooms gives the classic casserole a deeper, more flavorful twist.

This recipe is also wonderfully versatile, making it just as suitable for a cozy family dinner as it is for a holiday spread or potluck gathering. It uses simple ingredients, but when they come together, they create a dish that tastes special and memorable. Whether served as a main course with a green salad or as a satisfying side alongside roasted meats, it delivers comfort and flavor in every forkful.

Best of all, this is the kind of recipe that invites second helpings. It reheats well, can be prepared ahead of time, and is easy to adapt to your taste. If you’re looking for a rich, flavorful casserole that feels both classic and a little elevated, cheesy scalloped potatoes with ham and mushrooms are sure to become a favorite.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Classic Seven-Layer Salad

A classic seven-layer salad is the kind of dish that instantly brings to mind potlucks, family gatherings, and holiday tables filled with comfort food favorites. With its colorful layers, crisp texture, creamy dressing, and savory toppings, it has long been a nostalgic staple in Midwestern home cooking. What makes this salad especially appealing is its simplicity: each ingredient is arranged in distinct layers, creating a beautiful presentation that is just as inviting as it is delicious.

Traditionally served in a clear glass bowl so the layers can be seen, seven-layer salad combines fresh greens, peas, cheese, eggs, and a creamy dressing for a side dish that feels both hearty and refreshing. It is easy to assemble ahead of time, making it a practical choice for entertaining or meal planning. Over the years, countless variations have emerged, but the classic version remains beloved for its balance of flavors and textures.

Whether you are preparing it for a summer barbecue, a Sunday supper, or a special celebration, classic seven-layer salad offers a dependable crowd-pleasing option that never seems to go out of style. Its blend of crunch, creaminess, and savory richness makes it a timeless recipe worth revisiting again and again.

A Funny Truth about Making this Six (excuse me) Seven-Layer Salad

I’m not sure who introduced me to this classic seven-layer salad with its subtle sweetness and contrast to the savory grilled or holiday meats and the other dishes that follow at usual gatherings where it’s served. Perhaps a grandmother or fellow church lady made it, adding it to my repertoire of home-cooked Midwestern cuisine recipes.

Whoever it was, I should thank them for the idea.

However, I must admit that for years, or for nearly as long as I can remember, I made this salad recipe omitting the boiled eggs. It just never occurred to me that they should be part of it. After all, leaving them out makes the salad even more affordable, given the current high cost of eggs. But then it would need to be called a six-layer salad, wouldn’t it?

In my defense, I just never counted the layers when making the salad, and my scrawled recipe notes that I followed never mentioned boiled eggs. So, it wasn’t until relatively recently that eggs became part of my layering routine. But now seems the perfect time to say that boiled eggs are an ingredient that elevates this salad with peas and bacon to rock-star status.

All that said, I may still forgo the eggs when making this salad for Easter this year, simply because I’m concerned that including them might clash with the deviled eggs, which are most definitely a must. That and I’m still kind of reeling from the price of eggs these days, even though prices have recently dropped, and I know I’ll regret the after-effects of serving so many boiled eggs to my family, if you know what I mean.

How to Make Seven-Layer Salad

Although seven-layer salad is pretty common in Midwestern kitchens, I’ve found no standard recipe. Each family or local community often understands the classic version differently, with some families opting for a green onion-heavy approach. In contrast, others substitute shallots or red onions. Some include cauliflower, celery, green peppers, or chopped cherry tomatoes.

But the dressing is the glue that holds everything together, and it is the best part of this seven-layer salad recipe—the necessary sauce makes this salad stand out from all the rest.

The Salad Dressing

For eons, I had been making the dressing using mayonnaise and sour cream until a few years ago, when I decided it needed a healthier upgrade.

Initially, because I never had an actual hand-me-down recipe to follow, I made it with two parts mayonnaise and one part sour cream. While that dressing was thick and, in my opinion, tasted just okay, it made the salad way too rich and heavy, overshadowing the lusciousness of the fresh iceberg lettuce and vegetables.

I altered that version and tried several other dressing adaptations, but none worked. Most tasted equal to or even more heavy-laden and, unfortunately, became collateral damage in the compost bin. It was a rough few years for everyone as I made slight variations to settle on something that fit the bill.

Finally, I discarded the pages of notes I’d accumulated from all the revisions and started over. My new experiments focused on balancing the taste more effectively by adding a subtle sweetness to enhance the other ingredients. The overall goal was to make it healthier as well.

As an alternative to sour cream, I substituted Greek yogurt. Then, I adjusted the dressing ratios to use less mayonnaise, which proved an excellent choice. The texture I had in mind was thicker than usual salad dressings but looser than jarred mayo. It should be easy to drizzle or spread into a layer.

Wala! A healthier, subtly flavored dressing with just the right amount of drizzleability and thickness was born of repetition, reverse engineering, and multiple rounds of tweaking.

Drizzle or Drench

Keep in mind that more isn’t always better. Excessive dressing will make everything runny and too moist. My best tip for this salad is to use the right dressing ratio to enhance flavor without overwhelming it.

But what does that mean for recipe measurements?

The Trick to Perfectly Dressing a Seven-Layer Salad

The easy answer is that, when it comes to dressing a seven-layer salad, the amount of dressing needed varies with personal preference. Still, without being too wishy-washy about quantities, you will want to use 1 to 2 tablespoons, and no more than 3, of dressing per serving. However, it ultimately depends on the salad’s size, construction, and how heavily one prefers it dressed.

I know you think I’m not much help, but stick with me here.

It’s always best to start by adding a small amount of dressing, then add more as needed to prevent the salad layers from becoming soggy. Don’t fall into the trap of feeling like you must use up the total amount prepared. Opting for only what you need will ultimately enhance rather than overwhelm the final dish, keeping it from becoming mushy and making it healthier in the long run. Additionally, serving any extra dressing on the side will allow guests to add as much as they like.

How long can a seven-layer salad sit out?

Unlike salads with a vinaigrette dressing, a seven-layer salad with a creamy dressing made with mayonnaise should not sit out for more than an hour to avoid safety concerns. When serving this salad at a buffet, I’ve found that placing the salad in a larger dish filled with ice cubes helps keep everything cool, crisp, and fresh.

What’s the best utensil for serving a seven-layer salad?

This layered salad ensures an even distribution of flavors throughout, eliminating the need for tossing before serving. Therefore, a set of salad tongs or a large serving spoon with the help of a fork works wonderfully for serving a seven-layer salad.

How to store any leftover dressing:

You can store any leftover dressing in an airtight container with a tight-fitting lid in the refrigerator. Label the container with the date it was made. You’ll want to use it within a week for the best quality. If the dressing separates, shake or whisk it in the container before using.

Creative ways to use any leftover mixed dressing:

This dressing lends itself to use in various other ways. Try:

• Drizzled over grilled fruit, romaine, or iceberg lettuce wedges for a burst of flavor

• Mixing it into a pasta salad or

• Spooning it over cut or sliced fruit for a healthy-ish snack

💭 Before you get started

Perhaps the most essential step in making this is that the seven-layer salad gets better with age. The flavor and texture deepen after an hour or more of resting.

Please remember that the recipe is an outline—when making your version of the seven-layer salad, let your intuition speak to you. Feel the measurements in your heart. If you typically buy pre-shredded lettuce mixes or shredded cheese, feel free to do so. You’re the chef in your kitchen, so trust your instincts and don’t be afraid to make it to your tastes, even if that means making a few mistakes. That’s how we learn.

Before you know it, your version of your family’s favorite seven-layer salad will be born by making and tweaking it.

Pro tip: Just be sure to write everything down😊!

Thanks for reading. Have a delicious time eating this Midwestern salad favorite!

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Kitchen Notes:

Very often, I’ll get a head start on this seven-layer salad by boiling the eggs the day before and refrigerating them until I’m ready to assemble everything. Sometimes, I’ll even fry and crisp the bacon ahead of time.

When frying the bacon, to make uniform-sized bacon bits, use kitchen scissors to cut the bacon strips crosswise into 1/2” pieces, then turn those pieces 90° and cut them again twice crosswise to make three pieces about 1/2 x 1/2 inch square. Doing it this way allows them to cook and crisp evenly; you won’t need to crunch them after they’ve fried. It will take approximately 10-12 minutes (plus or minus) to cook the bacon over medium-low heat. If you start it before measuring and chopping the rest of the salad ingredients, your timing should be perfect by the time you need to add it in a layer.

Uniform Bacon Bits Cutting Illustration

Footnotes:

[1] Don’t feel you need to have a fancy or expensive dish. This salad is a showstopper all on its own, so even a large, clear glass mixing bowl makes for a stunning presentation. You can also do as I typically do, making this salad in a more travel-friendly 9 x 13” dish, especially if I make it for a potluck.

[2] For extra visual appeal, if you use a tall-sided glass bowl, such as a trifle bowl, you can concentrate the ingredient layers along the outer sides of the bowl, filling the center more with lettuce if needed to hold everything in place.

Making the Salad in Advance/Storage

This seven-layer salad is one of my favorites for taking to family gatherings, luncheons, and potlucks. It’s also an easy choice because it’s budget-friendly, a definite crowd-pleaser, and you can vary the ingredients to suit your tastes and what you have in the fridge.

The salad is cool and crisp, and it’s a delicious side that complements everything from grilled meats to glazed ham at Easter dinner.

Storage - [3] While a seven-layer salad is best served within 8 hours, you can make it up to a day in advance with a few adaptations. Follow the instructions above, assembling only through the fourth step.

Store the dressing in an airtight container with a tight-fitting lid. Shred the cheddar cheese, keep it in a zipper bag, and save the bacon in another zipper snack bag until ready to assemble.

Complete the salad assembly a few hours before serving, as described in the recipe card instructions, starting with step five.

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30 Minutes or Less

Budget-Friendly

Quick & Easy

Vegetable Salads

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A Timeless Classic Salad

Seven-layer salad remains a timeless classic for good reason. It brings together crisp textures, vibrant colors, and satisfying flavors in a way that feels both nostalgic and fresh. Whether served at a family gathering, holiday meal, picnic, or casual dinner, it adds a beautiful, make-ahead dish that is as practical as it is appealing.

What makes this salad endure is its versatility. Each layer contributes something special, and the recipe can easily be adapted to suit different tastes, dietary needs, or seasonal ingredients. From the creamy dressing to the crunchy vegetables and savory toppings, every bite offers a balanced combination that keeps people coming back for more.

More than just a side dish, the seven-layer salad is a celebration of simple ingredients arranged with care. It is proof that classic recipes never truly go out of style—they only continue to earn their place on the table. With its ease, elegance, and crowd-pleasing charm, this salad is sure to remain a favorite for years to come.

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Easy Door County Seafood Chowder in 30 Minutes!

If you’re craving a bowl of something cozy, rich, and brimming with fresh coastal flavor, this 30-Minute Door County Seafood Chowder is exactly what this day calls for. Inspired by the beloved flavors of Wisconsin’s Door County—known for its scenic shoreline, charming lake towns, and exceptional local seafood—this chowder brings together tender seafood, hearty vegetables, and a luxuriously creamy broth in a comforting, cozy, and special recipe.

What makes this dish so appealing is how quickly it comes together without sacrificing depth of flavor. In just half an hour, you can create a seafood chowder that tastes as if it has been simmering for much longer, thanks to a savory base of aromatics, broth, and seasoning that beautifully complements the natural sweetness of the seafood. Each spoonful delivers a satisfying balance of creamy, briny, and gently seasoned notes, making it perfect for busy weeknights, chilly evenings, or a relaxed weekend meal.

Door County has long been associated with fresh, local ingredients and classic Midwest comfort, and this chowder captures that spirit in an approachable way. It’s hearty enough to serve as a main course, yet elegant enough to offer to guests with crusty bread or a simple side salad. Whether you’re using shrimp, scallops, white fish, or a combination of your favorites, this recipe is flexible, flavorful, and easy to adapt to what you have on hand.

If you love seafood soups that feel indulgent but are still simple to prepare, this chowder is sure to become a repeat favorite. Warm, creamy, and packed with satisfying texture, it’s a delicious way to bring a taste of the Great Lakes coastline to your table in only 30 minutes.

My Dear Hubby first concocted this seafood chowder when he altered a recipe in one of my favorite Door County, Wisconsin cookbooks. I vividly remember the first time he made it, because of how wonderful the house smelled when I opened the door after a long day at work. Seafood scents mingled with simple veggies in a creamy, silky chowder base, filling the air with an intoxicating, savory aroma. The delicious sensory symphony it created was too good to ignore.

Lively Talk and Dreaming

Coincidentally, my co-workers and I had been dreaming about warmer weather and sunny, laid-back coastal trips over lunch. Lively talk flourished around the breakroom table about gorging ourselves with seafood while enjoying the sights and sounds of imaginary waters splashing upon docks and the squawks of gulls flying overhead. So, this recipe was the perfect punctuation ending to my day of dreaming.

Similar Yet Different

Some people will debate about what makes a soup a chowder- or if chowder is a type of soup at all, or if it’s its own thing. In my earlier years, whenever I came across someone who might talk recipes, I would have argued that a chowder must have seafood- but then there’s potato chowder and corn chowder- and probably others if I were to think about it longer.

No matter what kind you’re making, friends around this neck of the woods will claim that chowder must have a white base. Still, others from out east will cast their votes for a tomato veggie base for traditional Manhattan clam chowder.

Regardless of your feelings, you may think this chowder recipe is just another rendition of my previous rustic, creamy ham-and-potato soup, which features tender chunks of ham and potatoes simmered in a flavorful cream broth. While there are similarities, I would tell you there are many subcategories of soup (even those you can serve cold—though you’d never serve chowder that way). But I also consider that soup rustic because the chunky ingredients are less than the creamy base, making it slightly thinner, lighter, and less filling, depending on how much you put in your bowl. You might deem it a stew if it were the other way around.

All that aside, this creamy and satisfying recipe is undoubtedly classified as a chowder.

So, while soups can be thinner and lighter, chowder stands out for its rich and thick consistency. Similar to stew, you’ll make this seafood chowder with sizable pieces of seafood and vegetables, most notably potatoes.

What is Chowder?

Chowder is a creamy, rich, thick soup that often contains potatoes. Seafood chowders are a staple in the Northeast, with New England clam chowder (a chowder recipe for another post) being the most renowned variety. Other seafood chowders forgo clams in favor of ingredients like scallops, shrimp, lobster, crab, or even fish such as cod or smoked salmon.

In contrast, there are midwestern and southwestern chowders that incorporate fresh corn whenever possible. While midwestern corn chowders lean toward the less-spicy side, southwestern-inspired chowders are known for warm Mexican spices and for adding poblano and other peppers to boost flavor. Due to the limited availability of seafood in these regions, these chowders typically rely on meats such as bacon, ham, chicken, or chorizo. They also use their fats (rendered from them) to cook veggies and add flavor instead of butter or oil.

Certainly, chowder can be meatless. Meat and seafood aren’t essential for preparing chowder. You can craft a flavorful vegetarian version by mixing hearty vegetables such as potatoes or sweet potatoes, carrots, mushrooms, parsnips, or winter squash and using olive oil to keep the dish meat-free.

The Chowder Blueprint

Thus, the chowder recipe you’ll find below invites you to experiment. It’s a blueprint and a technique for making chowder. All the chowder “ingredients” are not strictly defined; you can use whatever you have on hand or choose the ones you like. And maybe the best part is that this method, like most chowder recipes, takes only about 30 minutes (+/-) from start to finish!

💭 Before you get started

Of all the variations you might run across, there are a few defining rules that make chowder what it is:

The Defining Rules for Making a Chowder

• Chowder always has a chunky texture. Unlike a bisque, smooth purée, or even a rustic soup, it falls somewhere between soup and stew.

• A genuine chowder should have a thickening agent, such as a roux, a slurry, or a milky cream. The consistency should be notably rich, thick, and hearty, featuring a creamy texture.

• Potatoes are a must – whether small and halved, skin-on or skin-off, cubed or diced, and from varieties like Russet, Yukon Gold, Red, or new potatoes, the dish usually includes potatoes.

• It often includes pork, most commonly bacon, though this is not always true. Adding bacon or other smoked pork, or serving it with bacon or other smoked pork, imparts a unique smoky flavor to the chowder. That is, unless you’re making vegetarian chowder.

• Finally, it’s always served hot. Cold chowder would just be weird.

So, there you have it. Everything- well, almost everything you’ll need to make most any chowder. You could also use my handy Quick Reference Chowder Blueprint, which is very helpful.

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Now, for a funny chowder joke:

The owner of a seafood restaurant sends one of his sons undercover to his rival's restaurant.

The owner tells him to get a job as a cook, and figure out the recipe for the rival chef's famous clam chowder.

The first day, the son comes home with a basic list of ingredients that the rival chef uses. They try making it, but it doesn't turn out the same. The owner sends him back.

The second day, the son comes home having watched the rival chef prepare the chowder. They try again to make it, and it's close, but the consistency is off. it's too watery. They try to figure out what they're doing wrong, and the son realizes that he was distracted for a minute while the chef did something.

"He must have added a secret ingredient, one not on the list, while you looked away!" concludes the owner. He sends his son back for a third day, this time telling him not to take his eyes off the chef for a second.

The son comes back the next day excited.

"You'll never believe what I saw!" he says. "He did have a secret ingredient, it's pages from a book!"

"Pages from a book?" Replies the owner.

"Yeah, that’s right says the son. When he makes the chowder, the chef tears small bits off of the pages and mixes it in. It's the strangest thing, but that's the secret ingredient."

"Ah," says the owner, "I see, the plot thickens."

Thanks for stopping by. Have a happy time chowdering it up!

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Kitchen Notes

Flavorful and comforting, this deliciously decadent and easy-to-make seafood chowder will be ready in about 30 minutes. It is also highly adaptable, allowing you to include almost any type of seafood you have readily available. We make this recipe exceptionally budget-friendly by using shrimp and imitation crab or lobster bites that are easy to find at your local grocery store. Delicious! So, what are you waiting for? It’s time to stop dreaming about that someday coastal getaway and make some seafood chowder!

Following the Chowder Blueprint, here’s what we used:

• Starch—Yukon Gold Potatoes (or substitute Red, Russets, or new potatoes)

• Base Veggies—Carrot, frozen Peas, Onion

• Aromatics—Parsley flakes, Chicken Bouillon Base, Table Salt, Black Pepper

• Broth/Liquid—Water, Milk

• Protein—Seafood, we typically use ½ pound of thawed precooked shrimp and a thawed 8-ounce package of imitation crab or lobster.

• Thickener—Gluten-free All-Purpose Flour

• Fat—Unsalted Butter

Footnotes:

[1] We’ve used chicken bouillon base and water instead of straight chicken broth to create the brothy base for convenience in this recipe. Feel free to substitute prepared chicken broth and eliminate the chicken bouillon base.

[2] While oyster crackers with chowder are the traditional crackers served, I’ve never found gluten-free oyster crackers, so gluten-free table crackers or crusty bread are a good second choice.

Picture the recipe step-by-step:

From assembling the ingredients to adding the seafood and thickening it up, each step will ensure your seafood chowder is lip-smackingly delicious!

L♥VE this recipe? Have you created your own over-the-top delicious version? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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30 Minutes or Less

Fish & Shellfish

Midwest Recipes

Seafood Soups & Stews

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H2: Wrap-up title

After a long day, this 30-Minute Door County Seafood Chowder delivers everything you want in a comforting bowl: rich flavor, tender seafood, hearty texture, and just enough elegance to feel special without requiring hours in the kitchen. Inspired by the beloved flavors of Door County, it brings together fresh coastal taste and classic Midwestern comfort in a way that feels both nostalgic and satisfying.

What makes this chowder especially appealing is its balance of simplicity and depth. With a handful of everyday ingredients and a quick cooking time, you can create a restaurant-worthy meal that works for busy weeknights, relaxed weekends, or even a cozy gathering with family and friends. It’s the kind of recipe that invites repetition because it’s dependable, adaptable, and always rewarding.

Whether you serve it with crusty bread, oyster crackers, or a light salad, this chowder is a complete and memorable meal that warms from the inside out. If you’re looking for a dish that captures the comfort of home and the spirit of Great Lakes seafood, this recipe is one you’ll want to make again and again.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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The Home Cook’s Guide to Potatoes: Starchy, Waxy, All-Purpose Potatoes & Their Best Cooking Uses

Have you ever stood in the grocery store potato aisle, scratching your head, wondering what potatoes to choose? In this Home Cook’s Guide to Potatoes: Starchy, Waxy, All-Purpose Potatoes & Their Best Cooking Uses, you’ll learn my tips for selecting the perfect potatoes. Learn how to pick the best-quality potatoes, choose ones that hold their shape when cooked, and identify which potatoes have the creamiest texture. Before you know it, you’ll be an expert at finding the best potatoes for your next dish!

The Potato: A Simple Ingredient—Or Not?

While many home cooks might consider potatoes a simple ingredient, if you’ve been cooking for a while, it’s not much of a secret that using the right Potato for your soup can make or break the recipe, affecting the overall taste and texture of the dish you bring to the table.

As potatoes go, they are probably one of the most beloved foods in the world, or at least in the United States. From mashed potatoes to French fries and many other excellent dishes (too many to name), potatoes are among the most versatile and delicious foods ever.

Moreover, potatoes are one of the most affordable foods you can buy. Therefore, they are a fantastic choice when staying within a tight budget or preparing a meal for a large family.

But if you’ve been to the grocery store potato aisle lately and been a bit overwhelmed by how many types of potatoes there are to choose from, this article is for you.

So, please keep reading to discover the most common kinds of spuds in the grocery store, including some of their culinary history, as we uncover the best potatoes for most recipes!

How Potatoes Got to North America: A Journey Through Time

The Potato, a staple food for millions worldwide, has a rich history that dates back thousands of years. While it is now commonly found in kitchens across North America, the Potato’s journey to this continent is a fascinating tale involving indigenous cultures, European exploration, and agricultural innovation.

Because I love culinary history, I find the story of the Potato’s origins in South America, its introduction to North America, and its ensuing prominence in American cuisine extremely intriguing.

So, let’s begin this guide with the origins of our beloved potatoes (Solanum tuberosum).

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Indigenous Beginnings in the Andes

It’s believed that the Potato originated in the Andean region of South America over 7,000 years ago. Ancient civilizations such as the Incas cultivated various potato varieties as a crucial food source. The Potato thrived in the harsh conditions of high-altitude landscapes, where its growth led to the development of diverse cultivars suited to different climates and altitudes.

History reveals that the Inca people revered potatoes as a food source and an integral part of their culture and mythology. They often used potatoes in various rituals, celebrating their agricultural importance. Potatoes became a key staple, notably in the diets of indigenous communities, providing essential nutrition in a region where other food sources were scarce.

Early Exploration and Global Contact

The first European contact with the potato happened during the Spanish conquest of the Inca Empire in the 16th century. Conquistadors, including Francisco Pizarro, observed the widespread cultivation of potatoes and immediately recognized their value. Hence, he introduced them to Spain in the late 1500s, where they initially were met with skepticism. Despite early uncertainty about the spud, their versatility and adaptability soon won over European palates, leading to their spread across the continent.

The Potato’s Arrival in North America

The Role of European Settlers

Potatoes officially made their way to North America with European settlers—the first records of their cultivation date back to the early 17th century. English colonists in Virginia were among the first to plant potatoes, likely having brought them from Europe. By the mid-1600s, potatoes had gained more popularity, spreading to other colonies through trade and migration.

Early Cultivation and Spreading Westward

Although potatoes arrived in North America in the early 1600s, they were not widely recognized and cultivated until the 18th century. Early American farmers experimented with different potato varieties, helping to adapt them to the continent’s varied climates. These pioneers recognized potatoes’ resilience and high yields compared to other crops, which facilitated their acceptance in rural communities.

By the late 18th century, potatoes became essential to the American diet. People praised them for being calorie-dense, easy to store, and able to flourish in diverse environments. As settlers moved westward, they carried their agricultural practices with them, further entrenching the Potato in American farming.

Challenges and Triumphs: The Potato’s Journey to Popularity

During the 19th century, the potato became synonymous with the Irish diet, and its introduction to Europe accelerated the growth of potato farming. However, this dependence on a single crop made the Irish vulnerable to disaster. The Great Irish Potato Famine of the 1840s devastated the population, leading to mass starvation and emigration. Many Irish immigrants fled to the United States, bringing their cultural practices and recipes, which helped solidify the potato’s integration into American cuisine.

Potatoes Rise to Culinary Prominence

As the story goes, the 19th and 20th centuries saw the potato gain immense popularity in North America, becoming a crucial ingredient in a wide range of dishes. From the humble baked potato to French fries and potato chips, the versatility of this tuber met the gastronomic demands of a growing American population. The potato’s importance extended beyond sustenance; it became an agricultural symbol of resilience and ingenuity.

Over time, potatoes have become celebrated in various American culinary traditions, from mashed potatoes on Thanksgiving to the iconic potato salad at summer barbecues.

Innovations in farming techniques and the development of new potato varieties continued to propel potato usage in American households. Worldwide, there are approximately 4,000 distinct varieties of potatoes, most of which are native to the Andes and not available at your local grocery store.

Healthy or Unhealthy - What happens when you eat potatoes?

Despite their usually unhealthy reputation and the fact that cooked potatoes have a relatively high glycemic index, which can raise blood sugar more quickly than other foods, they have specific health benefits, including being pretty nutritious.

These starchy tubers are part of the nightshade family, which includes eggplants, tomatoes, and peppers. They contain more potassium than bananas and are an excellent source of vitamin C—historically, sailing logs tell us that sailors consumed them to ward off scurvy.

Additionally, they are loaded with vitamin B6, zinc, and iron, as well as promoting:

• Regularity—While eating one potato without the skin offers only a couple of grams of fiber, eating it with the skin on adds another gram of fiber, per the USDA. Incorporating potatoes with their skin, along with other fiber-rich foods such as vegetables, fruits, legumes, and whole grains, can help you meet the daily fiber recommendation of 25 to 38 grams. So, eating potatoes can promote regular bowel movements and may reduce the likelihood of experiencing constipation.

• Potatoes may help you feel full longer—According to a 2020 study published in Nutrients, the type of potatoes you consume may influence your feelings of fullness. The study concludes that fullness might be linked to how potato starch alters its structure during cooking.

  Specifically, boiling potatoes produces slowly digestible and resistant starches, according to a 2020 study published in LWT. This process slows down digestion and the absorption of carbohydrates. As a result, incorporating potatoes into your meals can make you feel fuller and more satisfied for a longer period, as noted in a 2018 study published in Nutrients. As a result, you’re less prone to overeating or feeling the urge to snack soon after your meal.

• You may have better blood pressure—according to the National Institutes of Health, potatoes are rich in potassium, a mineral that's essential for the proper functioning of nerves, muscles, kidneys, and the heart. Additionally, potassium is crucial for maintaining healthy blood pressure levels. One potato offers a significant amount of this vital nutrient.

• Potatoes may improve your gut health—Whole potatoes are rich in resistant starch, fermented by colon bacteria. This means the spuds act as prebiotics, feeding the good bacteria in your digestive system. You can read more about the prebiotic benefits published in the American Journal of Potato Research study. Eating whole potatoes alongside various other food sources containing prebiotics is not just tasty-it contributes to a robust microbiome, enhances digestive function, and bolsters immune health. So, next time you enjoy a potato dish, remember it’s also working hard for your health!

Potatoes You’ll Find in the Grocery Aisle & Their Best Cooking Uses

How to Buy Potatoes and Store Them

Regardless of the type of potato you choose, opt for smooth, firm skin free from wrinkles. Steer clear of potatoes with sprouts, green areas, or soft spots, as these can indicate spoilage.

Before being sold, all mature potatoes undergo a drying and curing process, during which they are kept at temperatures between 60 and 70°F (16 to 21°C) with elevated humidity to prevent surface injuries. Once cured, they can be kept in a cool, dark, and dry area for several months. However, new potatoes are an exception; these freshly harvested, thin-skinned varieties are sold uncured and should be eaten within a few days after being brought home.

When it comes to storing mature potatoes, the best temperature is similar to that of a root cellar. However, since most people no longer store potatoes in basements, pantries, or dark, cool closets or cabinets, it is recommended to keep them for no more than one or two weeks.

To maintain quality, do not store potatoes in the refrigerator or at temperatures around 40°F (4°C) or lower, as these low temperatures can convert their starches into sugars.

Additionally, avoid storing potatoes near onions, as the moisture and gases released by both vegetables can accelerate their deterioration.

Potato Uses—Cooking 101

Potatoes offer remarkable versatility in cooking. In addition to less-healthy deep-fried versions or their use in rich, buttery mashes, they can easily be boiled, baked, roasted, steamed, grilled, shallow-pan-fried, or sautéed. They can take center stage in salads, complement other dishes, and contribute substance to soups and stews.

Unlocking the Best and Worst Ways to Cook Potatoes

The Best Healthy Ways to Cook Potatoes

Boiled—If you want your potatoes to be super healthy, boiling them on the stove is one of the easiest ways to do it. It’s a simple method that lets the potato shine without adding a bunch of extras.

One of the best things about boiling potatoes is that you don’t need oil or butter so that you can enjoy them without extra calories. Controlling how much you use is super easy if you want to add some butter later. To boil them, add a little salt to the water while they're cooking, and feel free to sprinkle on herbs or other seasonings for extra flavor once they’re done!

A downside of boiling potatoes is that you lose some of their good stuff, like vitamin C and potassium. Since those nutrients dissolve in water, they can go right down the drain. Cooking potatoes with their skins on helps keep more of those nutrients intact. Just be careful not to overcook them—if they sit in the water for too long, you’ll lose even more nutrients!

Steamed—Steaming potatoes might not be as popular as boiling, but once you hear about the health benefits, you may want to try it!

Steaming works similarly to boiling, but since the potatoes aren’t hanging out in the water, you get to keep more of those good nutrients. That’s a big plus because it means vitamins and minerals aren’t just disappearing into the water—they make it onto your plate. If you’ve ever steamed broccoli or asparagus, you’ve probably noticed how they stay bright green and vibrant, while boiling can make them look dull and washed out. Potatoes might not show the color difference as much, but they still benefit from steaming in a similar way!

Steamer baskets are super affordable, making it a breeze to steam potatoes and other veggies. Just fill a big pot with water until it hits the bottom of the basket, then toss in the potatoes when the water’s boiling. This way, they cook in all that hot steam without getting waterlogged or losing their valuable nutrients. Easy peasy!

Go for low-starch waxy types like fingerlings or new potatoes when steaming potatoes. They hold their shape well! They might take a bit longer than boiling, but trust me, the flavor is so worth it. Once they’re done, give ’em a splash of extra-virgin olive oil and toss some fresh herbs to kick up the taste even more!

Baked—This is one of the best ways to enjoy your spuds, especially if you don’t mind eating the skin! Baking helps them retain more nutrients than boiling, and the calorie count stays low since you don’t need any oil. So even though most people perceive them as comfort food, they’re actually pretty healthy overall!

So, if you’re looking for the perfect baked potato, go for a high-starchy Idaho or Russet potato that gets nice and fluffy inside! Before you throw them in the oven, poke some holes in them so the steam can escape. For that ultimate crispy skin, bake them at around 350 degrees Fahrenheit for about an hour.

You can enjoy a baked potato as a healthy lunch or snack, but it can quickly become unhealthy once you start piling on the toppings. That’s when it can go from nutritious to not-so-great pretty fast! If you want to keep it tasty but still on the healthy side, consider loading it up with options like tuna, baked beans, or cottage cheese. If you’re serving it as a side with meat or fish, just a drizzle of olive oil and some chives will add flavor without messing up your healthy eating goals.

Microwaved—If you’re passionate about cooking at home, using a microwave to cook potatoes might seem like cutting corners. However, it’s an efficient method that can help you prepare healthy potatoes in less time. There’s a common misconception that microwaving food reduces its nutrients, but as far as I know, that’s not the case. In fact, according to Science Focus, microwaving potatoes can preserve more vitamins and minerals than boiling them.

Cooking potatoes in the microwave is a fast and convenient way to prepare a nutritious side dish for your weekday meals. While many cooks use microwave-safe silicone dishes, I prefer my everyday microwave-safe glass bowls. Since a microwave oven graced my kitchen many years ago, I’ve relied on it regularly, especially when I’m short on time.

I often like microwaving potatoes because it offers a fantastic starting point for various cooking methods. You can quickly microwave and serve them like boiled or steamed potatoes. Additionally, using the microwave can be a substitute for par-boiling before roasting or baking.

After microwaving, scatter the potatoes on a shallow baking sheet and drizzle them with oil before placing them in a hot oven to achieve that perfect crispy finish. This method saves you time and reduces energy costs since you won’t need to preheat a large oven for an extended period.

Preparing mashed potatoes in the microwave avoids the hassle of using stovetop pans. Just cook the potatoes in a covered microwave-safe bowl with a tablespoon or two of water until fork-tender, then drain them and mash them as you would boiled potatoes. This method offers a quick and clean alternative to traditional mashed potatoes.

Air Fried—Air fryers have undoubtedly changed the game since they hit the cooking scene in 2017! The appliance lets you enjoy that yummy fried-food vibe without the oil of a deep fryer, so that you can indulge without the guilt. So, if you’re craving crispy potatoes, air frying is the best way to go. You’ll get that perfect crunch like roast potatoes or fries without all the grease. It’s a win-win!

Making the most delicious air-fried potatoes is easy. Just chop potatoes into wedges, give them a slight drizzle of oil, and sprinkle on your seasonings. Besides the classics of salt and pepper, experiment with adding even more flavor by tossing in dried herbs, a touch of Cajun spice, or whatever suits your fancy!

Compared to a conventional oven, air fryers are much quicker, so you can make air-fried potato wedges in only 15 minutes or less at 350-400 degrees Fahrenheit. Plus, cleanup is super easy, making air frying a must-try method for cooking potatoes. If you’ve got an air fryer sitting around but haven’t tossed in any potatoes yet, now’s the perfect time to start!

Lastly, some research from Healthline shows that air frying can reduce acrylamide formation—a potentially harmful substance—by up to 90% compared to deep frying. Acrylamide has been linked to cancer in mice and is considered pretty sketchy for humans, too. So, cooking potatoes in a way that minimizes this stuff is definitely the way to go!

Mashed— Am I the only person who thinks there’s nearly nothing better than a big bowl of fluffy, creamy mashed potatoes? However, the healthiness of those mashed potatoes ultimately depends on how you make them. The creamier and more indulgent they are, the more likely they are to be on the not-so-healthy side of things.

When you mash potatoes, start with the right type of potato to keep them on point without breaking the bank. If you pick good ones, like Russets or Yukon Golds, you’ll have a fantastic texture that doesn’t need loads of cream and butter to taste incredible. You’ll be set with a delicious mash before ever considering adding any seasonings!

Mixing things up in your mash, cream, butter, and cheese is the usual go-to ingredients, but they can pack on the calories. So, if you want to keep it on the healthier side, try switching things up! Greek yogurt is a tasty, tangy alternative to cream that’s much lower in fat and still gives you that creamy vibe. Cottage cheese or ricotta can also be great swaps for regular cheese, helping you reduce salt and fat without sacrificing flavor.

Lastly, mashing in roasted garlic or grainy mustard into your mashed potatoes is a game-changer! They add a ton of flavor so that you won’t miss the butter or cream. To add garlic, place a few cloves, still in their skins, on a piece of aluminum foil and drizzle a small amount of olive oil over them, then sprinkle with a pinch of kosher salt. If you like, add a few sprigs of fresh herbs. Fold the foil over the garlic and seal the edges tightly to make a packet. Place the packet on a baking sheet and roast at 400°F (204°C) until the garlic is golden and the cloves have pulled away from the peel. When cool, squeeze the skins to remove the garlicky goodness, then mash it into the potatoes. You’ll get a delicious depth of flavor without adding hardly any calories.

The Unhealthiest Ways to Cook Potatoes

Deep-Fried— One big reason potatoes are such a hit in the U.S. is that people can’t get enough of their deep-fried variations! According to the Agricultural Marketing Resource Center, about 63% of the potatoes sold are turned into fries, chips, and all those tasty snacks that don’t even look like actual potatoes anymore. But let’s face it: as delicious as those deep-fried treats are, they’re not exactly the healthiest way to enjoy spuds!

When deep-fried in oil, potatoes significantly increase in fat and calories. French fries can pack over three times the calories of a baked potato of the same size, plus they have way more fat since the baked version is pretty much fat-free!

Additionally, the kind of fat in fries is a bit worrying, especially when you’re eating out, because there’s a good chance they could have harmful trans fats. These bad fats form when oil is heated to very high temperatures, as is typically done in deep frying. Plus, the more times that oil gets heated, the more trans fats you end up with.

So, if you’re deep-frying your potatoes, use paper towels after cooking to absorb as much excess oil as possible. The best advice is to enjoy deep-fried potatoes as an occasional treat rather than a daily thing—and, whenever possible, opt for healthier cooking methods, like those listed above, to prepare your potatoes in a way that better supports your health.

Hash Browns—Like French Fries, hash browns, when deep-fried, are super tasty for breakfast or anytime! But let’s be honest—when deep-fried, again, they’re not the healthiest way to enjoy potatoes. Usually, they’re made with shredded potatoes, sometimes with diced onions, mixed with flour, and then fried in plenty of oil. They’re delicious, but they might not be the best choice if you aim to cut back on calories or fat.

Thankfully, the good news is that if you’re whipping up some hash browns at home, there are a few simple ways to make them a bit healthier. First, try mixing in grated veggies like carrots, cauliflower, or sweet potatoes. They’re not just tasty but also pack a ton of vitamins!

Did you know you can bake your hash browns with a slight drizzle of oil instead of frying them? Baking them reduces the fat they soak up. To make them taste extra awesome, toss in some herbs and spices—a sprinkle of herbs, seasoning, or paprika does wonders to amp up the flavor. With a few tweaks, you can make your hash browns a much healthier treat to serve with poached eggs for a hearty, healthy breakfast.

Pan-Frying—If you’re trying to figure out the healthiest way to cook your potatoes, you might be curious how pan-frying stacks up. If deep-frying potatoes is a no-go, does that mean we must ditch sautéed potatoes, too?

While the answer is a bit of a mixed bag, shallow pan frying is healthier than deep frying. However, it’s still not as healthy as boiling or baking your spuds. So, you can still enjoy those sautéed potatoes in moderation!

The oil temperature is the main thing that sets deep frying apart from shallow frying. Deep frying usually gets the oil super hot, around 400 degrees Fahrenheit, while shallow frying hangs out at about 350 degrees (177°C). Cooking at those higher temps can create dangerous compounds that might trigger inflammation in your body, which isn’t great for your long-term health.

Cooking unstable oils at high heat can also create trans fats, and that’s not what you want for your healthy potatoes! According to the Mayo Clinic, trans fats can be pretty bad for your heart and may lead to strokes and diabetes. When frying up those tasty spuds, go for oils with a high smoke point—like grapeseed, refined avocado, or sunflower oil — to keep things safe.

Toss in garlic and herbs like rosemary to cut back on the salt for your pan-fried potatoes. It’ll amp up the flavor and might even help you keep the salt shaker tucked away. Sautéed potatoes are a tasty occasional treat and a healthier spin on fries. But if you plan to have potatoes often, you might want to pick something else from the healthier list above!

Potato Chips—If you’re trying to eat healthy, you probably don’t think chips are a great way to enjoy potatoes. But have you ever wondered how they really stack up to other ways of cooking our favorite spuds?

One reason potato chips aren’t considered healthy is that they're packed with calories, fat, and sodium due to deep-frying and heavy seasoning. But there’s another reason snack foods like chips can be a problem for our health over time.

Nutritionists call certain foods “hyper-palatable” because they’re just way too delicious, making it difficult to stop eating them. These tasty treats can lead us to eat more than we should, racking up those calories. Stephan Guyenet, a neuroscientist and author of “The Hungry Brain,” points out that munching on plain potatoes isn’t easy to overdo. Still, it’s a whole different story when it comes to fat- and salt-loaded potato chips. We end up scarfing down way more of them, which means we’re getting hit with extra calories and fat, making it a double whammy for our health!

So, why not whip up your own next time you crave some potato chips? Just slice some potatoes thinly and pop them in the oven. You’ll be able to keep an eye on how much oil and salt you use, and swap some of that salt for tasty dried herbs and spices.

Roasted—Roast potatoes are a popular choice when making spuds at home and are pretty much essential if you are serving roast meat. But working out how healthy roast potatoes are isn’t straightforward and depends on several factors.

Compared to deep frying, roasting potatoes lets you control the amount of oil you use, which affects how much they absorb. Choose an unsaturated oil, such as olive oil, for your potatoes, and don’t turn the oven up to max; the hotter it is, the more likely the oil will form dangerous compounds.

Leaving the skin on your roast potatoes will increase the nutrients you consume since the skin contains more essential minerals than the flesh, such as potassium and magnesium. So, while roast potatoes are usually unhealthy, a few tweaks can make them a reasonable option, especially if eaten only occasionally.

Selecting the Ideal Potato for Your Dish

The selection of the ideal potato for a particular dish largely hinges on the desired starch and moisture content. In the spud spectrum, potatoes are typically classified into three main types:

• High-starch varieties, Such as Russet and Idaho (also known as Burbanks), are the quintessential baking potatoes

• Low-starch varieties (Commonly referred to as waxy), like Red Potatoes (also known as Red Bliss), Fingerlings, and Baby, New or Petite Potatoes, and

• Medium-starch varieties (All-purpose potatoes), such as White Potatoes, Purple Potatoes, and Yukon Gold potatoes.

High-Starch Potatoes

These are the types of potatoes that most Americans grew up eating. Likewise, starchy potatoes like Russets and Idaho potatoes, with good ol’ brown or brownish skins, are the ones most people think of when they think about spuds. They may also have noticeable eyes on their surface.

As “starchy” suggests, these potatoes are starchier. They are an American favorite with their rough, ruddy skin and mild flavor. With low moisture content and high starch levels, these potatoes have a dry, floury texture that makes them perfect for dishes that aim for a light finish.

Their cells break down rapidly, allowing for shorter cooking times and minimal mashing to achieve a smooth consistency. Reduced mashing means fewer starch granules—responsible for a stickier, gluey texture overall—are burst, resulting in the fluffiest mashed potatoes and light, tender gnocchi or homemade tater tots.

Because they have less moisture than waxy varieties like Red Potatoes, they also crisp up more quickly, making them perfect for potato hash, McDonald-style French fries, or homemade potato chips. These potatoes readily absorb the flavors of other ingredients, making them the natural choice for a classic baked potato. Their starchiness is also key to thickening certain soups.

Still, with all their similarities, some key differences between the two can affect their taste, texture, and the best ways to cook them.

Russet Potatoes

Predominantly grown in the U.S. and known primarily as baking potatoes, Russet potatoes are a general category of potatoes valued for their versatility and neutral taste. While they usually have an oblong shape, the overall shape and size can vary. These potatoes are easy to spot with their rough, netted brown skin and white flesh. And because they are high in starch and low in moisture, they are perfect for creating fluffy mashed potatoes, crispy French fries, and baked potatoes.

Idaho Potatoes

Idaho potatoes are known for their large size, oval shape, and russet-brown skin. Idaho potatoes are a specific type of Russet potato grown in Idaho, where the state’s unique soil and climate conditions contribute to the potatoes’ high quality and consistent taste. These potatoes’ interiors are pale, high in starch, and low in moisture, making them ideal for baking, mashing, and frying. Their fluffy texture and slightly earthy, nutty taste make them the favorite for classic baked and mashed potatoes.

Low-Starch Waxy Potatoes

Compared to starchier potatoes like russets and Idahos, Waxy potatoes have a low starch and high water content. The higher water content allows waxy potatoes to hold their shape better during cooking, making them excellent for recipes that require them to maintain their form.

Consider dishes such as potatoes au gratin and scalloped potatoes, which require the sliced potatoes to retain their shape for layering. Waxy potatoes are also ideal for popular recipes like casseroles, salads, and soups.

Besides having a firmer texture when cooked, waxy potatoes also differ in flavor. They tend to be creamier and slightly sweeter compared to starchy potatoes. You will also notice they have thinner skin.

Red Potatoes

One of the most well-known types of potatoes in grocery stores is the waxy and creamy Red Potato, often called Red Bliss. Other, though less common, varieties of red potatoes include the versatile Red Adirondack, Red Gold, and Norland Red.

Whatever red potato you buy will have similar qualities: a waxy texture, a mild flavor, and the ability to hold its shape when cooked.

Due to their low starch content, red potatoes are not the best choice for recipes that require a higher starch level, like creamy mashed potatoes or those where you want a crispy surface. However, if you’re looking for a potato that maintains its shape and minimizes starch release, Red potatoes are your best option—especially if you like chunky mashed potatoes or want chunkier potatoes for buttered and parslied potatoes, in dishes like clambakes, or in German potato salad. They also make a great alternative to new potatoes when you can't find them at the grocery store.

New Potatoes

Names such as Yukon Gold and Russet Burbank denote specific types of potatoes, whereas “new potatoes” refers to young potatoes. Picked while the potato plant’s leaves remain green, new potatoes typically appear in grocery stores between November and June. In contrast, mature potatoes are harvested once the plants have died and turned brown.

Regardless of the type, new potatoes feature thin, delicate skin and moist, sweet flesh, making them interchangeable with red potatoes. (Occasionally, smaller red potatoes are inaccurately mislabeled as new potatoes; however, a genuine new potato’s skin will easily come off when you scratch it with a fingernail.)

If you’re looking to add a splash of color to your meal, new potatoes come in a variety of colors, making them a fun way to add variety.

Since they do not need to be chopped or mashed, you can cook them whole quickly and serve them as a tasty side dish, seasoned only with salt and pepper.

Unlike mature potatoes, which you can store for several weeks, you should eat new potatoes within a few days of buying them.

Fingerling Potatoes

Long and slender Fingerling potatoes offer a delightful, nutty, buttery taste in a small package, and they do not belong to a specific variety. One popular type often found at farmers’ markets is the Russian Banana, while other varieties include French, La Ratte, Rose Finn Apple, and Ruby Crescent.

Like new potatoes, fingerling potatoes’ skin is so delicate that peeling is unnecessary. True to their name, these long, slender potatoes make delightful finger food, as they are usually small enough that cutting isn’t necessary. Try boiling, roasting, or frying them to elevate their flavor, then pair them with a tasty dip or sauce for serving. Additionally, they offer an entertaining twist on traditional potato salad by using chopped potatoes.

Medium Starch All-Purpose Potatoes

I like using the comparison that other professional cooks have made to think about all-purpose potatoes like you would think about all-purpose flour. Similarly, as an all-purpose flour is good in “almost” any baking or cooking situation, all-purpose potatoes are also well-suited for “most” dishes.

The defining characteristic of these versatile potatoes is their ideal balance of starch and water. They possess a medium level of equal starch and moisture, making them suitable for various culinary uses.

Thin-skinned white potatoes, purple potatoes, Yukon Gold potatoes, and other yellow potato varieties, such as Yellow Finns, German Butterballs, or Alby’s Gold, are all in this category.

These versatile spud varieties maintain their structure better than starchy potatoes, yet they can be successfully mashed or fried. As a result, they can effectively replace starchy or waxy potatoes in most recipes.

Yukon Gold Potatoes

In 1980, the Yukon Gold potato, known for its smooth skin and yellow flesh, was created in Canada by hybridizing a North American white potato and a wild yellow potato from South America. This variety strikes a balance between the dry, fluffy texture of russets and the denser, waxier characteristics of varieties like Red Bliss, resulting in exceptional versatility.

Yukon Golds are perfect for crispy, roasted potatoes with tender, flavorful insides and luxuriously rich, creamy mashed potatoes.

It’s important to release some starch, but not too much, to achieve a creamy texture without making the potatoes gluey. For instance, adding Yukon Gold potatoes to a food processor can lead to a pasty consistency. However, engaging a ricer releases just the right amount of starch, resulting in a creamy mash. This denser, richer texture also works well in recipes where you want the potatoes to maintain their shape, as starchier potatoes tend to break down more quickly.

Besides being the type of potato I almost always have in my pantry, Yukon Gold Potatoes have the right balance of starch to water for my creamy ham and potato soup. These potatoes have equal amounts of starch and water, making them a perfect choice!

Blue and Purple Potatoes

Blue and Purple potatoes enhance a meal with their delicious taste and add a striking visual appeal. Their vibrant color is complemented by a subtle nutty flavor, making them a versatile choice for a variety of dishes. They also beautifully complement green salads.

A wide variety of blue potatoes, such as Adirondack Blue, All Blue, and Russian Blue, and purple potatoes, such as Purple Majesty, Purple Viking, and Purple Peruvian, are heirloom varieties. Generally, both purple and blue potatoes have a medium starch content, making them suitable for various culinary uses.

The most popular cooking methods for these potatoes include roasting, making potato salads, and creating mashes. These dishes offer a significant boost of antioxidants, specifically anthocyanins, a type of flavonoid also present in blueberries, contributing to their distinct color.

One of my favorite ways to use these varieties is to roast them to enjoy alongside a salad and steak or mix them with white and red potatoes for an appealing array of colors and flavors.

White Potatoes

White potatoes come in two main varieties: round and long. The round varieties include Atlantics and Kennebecs, commonly called Maine potatoes, while the long variety consists of Long White potatoes, also known as California Whites.

Like waxy potatoes, both types have thin skins and a medium-to-low starch content, although the round varieties tend to have waxier flesh. These mild-flavored potatoes allow for a simple, creamy mashed potato preparation without peeling. Just cut the whole potato into pieces, boil, and mash!

Additionally, they are versatile potatoes for a variety of dishes, including gratins, salads, and braises. However, they don’t brown as nicely as other types, so I generally opt for different varieties for most recipes.

White potatoes retain their shape well, making them an excellent option for potato salad. And because they’re highly versatile, you can grill them to enhance their delicious flavor.

Sweet Potatoes

Sweet potatoes (Ipomoea batata) are not botanically related to potatoes, yet most cooks prepare them similarly.

In the United States, the most popular varieties include the sweet Beauregard (the leading cultivar), the mildly sweet Jewel, and the mellow Garnet, also called red yam. There are also white- and yellow-fleshed types, such as the drier, less sweet Cuban or Caribbean sweet potatoes—commonly known as boniatos—and the extra-sweet Japanese sweet potatoes, known as satsumaimo in Japan. These are typically roasted over coals and sold whole in Japanese markets.

Similar to regular potatoes, sweet potatoes are excellent when roasted or mashed. Because an enzyme breaks down starches, sweet potatoes become sweeter at 135 to 170°F (57 to 77°C), a temperature significantly lower than the usual roasting temperature. As a result, most chefs prefer to partially cook sweet potatoes before subjecting them to high heat. Cooking them this way can be done by placing them in a cool oven to warm up gradually as the oven preheats or by gently boiling them in water before roasting.

Curiously, many traditional recipes add even more sugar by incorporating ingredients like maple syrup and marshmallows, even though sweet potatoes are already naturally sweet.

They pair wonderfully with contrasting and complementary flavors, as you may be familiar with in spiced-pecan variations. Their sweetness naturally makes them ideal for desserts, such as classic sweet potato pie.

“Taters” Mark on American Life and Cookery

We can all agree that the potato’s journey to North America is a stunning story of cross-continental exchange, adaptation, and cultural significance. From its origins in the Andean mountains to its arrival in the kitchens of colonial America, the potato has undergone a remarkable transformation. Today, it stands not only as a staple food but also as a symbol of interconnectedness across cultures and centuries.

Understanding this journey not only enriches our appreciation of the potato but also highlights the importance of agriculture in shaping societies and culinary practices worldwide. As we enjoy the numerous forms of potato dishes today, we must recognize the rich history that made this beloved spud an integral part of our diets in North America.

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💭 The bottom line,

It’s perfectly okay to eat potatoes every day. However, how you prepare and cook them, as well as your portion size, could lead to unhealthy conditions such as weight gain and spikes in blood pressure. Still, whole potatoes, with their skins, are a nutritious vegetable with several health benefits.

Given the variety of potatoes and the countless ways to prepare them, it’s no surprise that they are a beloved food in the United States and around the world. And while you may usually reach for a Russet or Idaho potato at the grocery store, it may be time to explore other varieties on display if you haven’t already.

From my research, most of the varieties I’ve mentioned are available at most grocery stores in the U.S. So now, with my Home Cook’s Guide to Potatoes: Starchy, Waxy, and All-Purpose Potatoes & Their Best Cooking Uses, you can feel confident customizing each of your recipes with the perfect potato choice.

I hope you found this potato guide beneficial and that I answered most of your potato-related questions! If not, feel free to contact me in the comment section below!

Need some ideas? There are countless ways to savor this versatile tuber—explore all my potato options!

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Making the Best Creamy Ham & Potato Soup

If you’re craving a cozy, satisfying meal that feels like a warm hug in a bowl, Creamy Ham & Potato Soup is exactly what you need. This classic comfort food combines tender potatoes, smoky ham, and a rich, velvety broth into one hearty dish that’s perfect for chilly evenings, busy weeknights, or using up leftover ham in the most delicious way possible. With its creamy texture, savory flavor, and simple ingredients, this soup delivers that homemade, down-to-earth goodness everyone loves.

What makes the best creamy ham and potato soup truly special is the balance of flavors and textures: soft potatoes that melt in your mouth, salty ham bits in every bite, and a luscious cream base that ties everything together beautifully. It’s the kind of recipe that feels both rustic and indulgent, yet is easy enough for even a beginner cook to master. Whether you’re serving it with crusty bread, a side salad, or simply enjoying it on its own, this soup is guaranteed to become a family favorite.

In this “Sweet Spot” installment, you’ll discover how to make a rich, flavorful ham-and-potato soup that’s comforting, easy, and absolutely irresistible. From choosing the right potatoes to building depth of flavor with simple pantry staples, we’ll walk through everything you need to create the best creamy ham & potato soup right in your own kitchen.

Served as a meal on its own, as a first course, or alongside a sandwich—To make this comforting, hearty soup, use cubed Yukon Gold potatoes, pre-cooked diced ham, a gluten-free thickened chicken broth or stock, and a cream base, perfect for slurping. It’s not only delicious but also an excellent way to use up leftover ham. I customize the soup to make the flavor super delicious by adding regularly kept vegetables (grated carrot, celery, and a small onion) from the pantry.

So, pull up a chair and join me at my table because today is all about what to love about creamy ham and potato soup!

A Warm Hug in A Bowl

There’s something wonderfully comforting about a warm bowl of soup. While there are so many soups to love, creamy ham and potato soup stands out among the many easy-to-make options at home, combining the rich, savory flavors of ham with the creamy, satisfying texture of potatoes. This dish evokes nostalgia for many, reminiscent of home-cooked meals shared with family and friends around a cozy kitchen table. It’s not just a dish; it’s a warm hug in a bowl, perfect for chilly days or evenings when you want to indulge in something truly delightful.

This creamy Ham and Potato Soup is simple and versatile. It utilizes common pantry ingredients such as potatoes, onions, broth or stock, and some leftover ham. Still, it transforms into a luxurious dish when cream and simple seasonings are added, elevating its flavor profile. The contrasting textures of tender potatoes and chunky ham create a delightful mouthfeel. At the same time, the silky broth blankets each spoonful, ensuring every bite is a perfect blend of creaminess and savory goodness.

A Uniqueness All Its Own

But beyond its delicious taste and comforting qualities, creamy ham and potato soup also holds a deeper significance. It represents the importance of resourcefulness in cooking—an ingenious way to use leftover ham to create a memorable meal while minimizing food waste. This dish can be tailored to individual preferences, accommodating various dietary needs and flavor enhancements, making it a beloved staple in countless households.

As we explore the many aspects of Creamy Ham and Potato Soup, from its rich potato history to creative variations to personalize it, it’s clear that this dish is more than just a simple recipe; it’s a celebration of warmth, love, and culinary creativity that connects us to the very essence of home.

The Best Potato for This Soup

Without tooting my own horn too much, I think it’s important to note that I discovered the secret to making the best potato soup years ago.

No—I’m not a cooking genius, LOL—it’s just pure luck that once in a while, I stumble upon a thing or two that genuinely makes all the difference in the dishes I cook.

By now, you may have guessed it’s all about the Potato. And it most certainly is. But while many home cooks might consider it a simple ingredient, if you’ve been cooking for a while, it’s no secret that using the right type can make or break a recipe, affecting the dish’s overall taste and texture.

About Potatoes

As potatoes go, they are probably one of the most beloved foods in the world, or at least in the United States. From mashed potatoes to French fries and many excellent dishes (too many to name), potatoes are among the most versatile and delicious foods ever.

Moreover, potatoes are one of the most affordable foods you can buy. Therefore, they are a fantastic choice when staying within a tight budget or preparing a meal for a large family.

But I digress; therefore, if you are curious about potatoes and the best types to use in your recipes, I encourage you to check out my spud spectrum article. It looks at common types of tubers found in grocery stores and includes a bit of their culinary history.

For even juicier details, The Home Cook’s Guide to Potatoes includes bonus information on choosing the best potatoes for your recipes.

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Spoiler Alert: You Need to Use a Waxy or an All-Purpose Potato

Jumping ahead to the best potato for this recipe: While you might reach for a starchy potato (like a Russet or Idaho), let’s skip these varieties and head right to waxy and all-purpose potatoes on the spud spectrum.

Waxy Potatoes:

First, waxy potatoes, compared to starchier potatoes like russets and Idahos, have a low starch and high water content. The higher water content allows them to hold their shape better when they cook. Therefore, they are an excellent potato to use in recipes where you want it to maintain its shape. But…

Instead, my first choice is an all-purpose potato

I like using comparisons others have made to think about all-purpose potatoes, as you would with all-purpose flour. Similarly, as an all-purpose flour is good in “almost” any baking or cooking situation, all-purpose potatoes are also well-suited for “most” dishes.

Thin-skinned white potatoes, purple potatoes, and Yukon Gold potatoes—my choice of potatoes for this soup — are all in this category.

Besides being the type of potato I almost always have in my pantry, Yukon Gold Potatoes have the right balance of starch to water for my creamy ham and potato soup. These potatoes have equal amounts of starch and water, making them perfect for this soup!

This variety of potatoes also holds its shape better than a starchy potato while cooking up fork-tender with a creamy texture, making them an excellent choice.

Besides their creamy texture, the most unique quality of Yukon Gold Potatoes is their delicious buttery flavor, which is perfect for this soup without adding much butter.

Pre-cooked Ham

The rich, savory flavor of ham adds so much to this potato soup!

You’ll need only a small amount of ham, so it’s a great way to use up the tiny amount remaining from pre-cooked store-bought packages or ham leftovers from your holiday dinner.

Dicing the ham into roughly quarter-inch pieces or half-inch cubes is the perfect size for spooning.

Vegetables for Flavor

While technically, you can skip the carrot, celery, and onion in potato soup, I strongly suggest including them. These three ingredients up the ante, so to speak, adding flavor. And let’s not forget the vitamins, nutrients, and fiber in them that make the soup a wholesome meal.

Another great option is peas if you have them. They add even more vitamin C and antioxidants to the soup.

A Balance of Stock and Cream

To amp up the flavor in this soup, I use a two-to-one combination of chicken broth or stock and half-and-half to contribute a rich, hearty, flavorful taste while keeping the overall calories a little lighter. But you could also use broth or stock with just heavy cream.

The Difference Between Broth and Stock

If only I had a nickel for whenever someone asked me, “What is the difference between broth and stock? “…

It’s a fair question; maybe you’ve wondered about the difference, too.

I need to credit my long-ago home-ec teacher for teaching me that the easiest way to remember the difference between broth and stock is that stock begins with “S,” the same letter that bones end with. While her little trick for remembering stuck in my thick noggin, I also think “sturdy” because bones make a sturdy, thick consistency.

The main difference between broth and stock is that broth includes meat, bones, vegetables, and seasonings, and has a more pronounced flavor. On the other hand, stock is made “only” from bones, vegetables, and aromatics, serving as a background flavor and a base for soups and sauces, meaning it should be unsalted.

While both provide flavor, the broth is cooked less and tends to be thinner. It also doesn’t have the thick, sturdy consistency of stock.

On the flip side, when making stock, the collagen-rich bones simmer for hours to coax out loads of flavor and the gelatin they contain. That gelatin makes stock solid (like Jell-O) when refrigerated, while broth remains liquid even when refrigerated.

Soup Seasonings

While you could add fresh or other dried herbs or seasonings, I like to keep it simple: seasoning with black pepper, celery salt, roasted garlic powder (only a tiny amount), and a dash or two of table salt to taste.

I keep roasted garlic powder in my spice cabinet, but if you only have regular garlic powder, use that instead, or leave it out entirely if garlic is a problem for you.

If you only have powdered chicken base instead of broth or stock, it will work in a pinch as a liquid replacement, but be aware of its saltiness. Do you prefer soupier soup? Increase the total amount of liquid (stock and half-and-half) you use to match your level of slurpiness 😊!

💭 Before you get started:

Here are my 10 top reasons to love this soup:

1. This soup embodies the essence of comfort food and is at the top of my list of favorite soups. It’s warm, creamy, and filling, making it perfect for chilly days or when you’re seeking a cozy meal.

2. It’s also a great use of leftovers. Do you have leftover ham from a holiday meal or other occasion? Or have you ever bought a package of diced or cubed ham for one recipe and then had a partial package left that you’re unsure what to do with? This soup is an excellent way to use it. It minimizes food waste and transforms leftovers into a delicious new dish.

3. Let’s not forget about this soup’s nutritional ingredients. Potatoes are rich in vitamin C, an antioxidant; they provide carbohydrates and fiber, while ham adds protein. Beyond that, you can easily incorporate vegetables like carrots, celery, onions, and peas (if you have them) for added nutrients, making it a wholesome meal.

4. You can also customize this creamy ham and Potato soup further to suit your taste. Add fresh herbs, spices, or other vegetables to personalize it. You can also make it creamier or lighter, depending on your preference.

5. Still, no matter how you make it, it’s easy to prepare, uses simple (standard) ingredients, is quick, and requires minimal cooking skills. It typically involves cooking the ingredients in one pot, which means less cleanup!

6. All in all, you can’t beat it as a satisfying meal. The creamy base, tender potatoes, and savory ham make for a very filling dish. It can easily serve as a standalone meal.

7. Let’s not forget that it’s perfect for meal prep: Creamy Ham & Potato Soup stores in the refrigerator and reheats quickly in the microwave or on the stovetop. So, it’s great for meal prep, ensuring you have a delicious lunch or dinner ready to go.

8. It’s family-friendly—this soup appeals to both adults and children. Its mild flavor and creamy texture make it easy for kids to enjoy.

9. Perfect for seasonal variations—while it’s great in colder months, you can also tweak the recipe to include other seasonal vegetables, making it a versatile choice year-round.

10. Lastly, you’ll appreciate every one of these points because it’s a penny-wise recipe for a soup everyone loves!

Creamy Ham & Potato Soup is the ultimate comfort food—a hearty, satisfying dish that brings warmth on chilly days. This velvety soup features tender Yukon Gold Potatoes and savory ham, all simmered to perfection in a rich, creamy base. Bursting with flavor and easy to make, it’s a great way to use up leftover ham while providing a nourishing meal for your family. Serve it with crusty gluten-free Sourdough bread or a fresh salad for a complete and delightful dining experience. This soup will become a favorite in your kitchen, perfect for weeknight dinners or cozy gatherings!

Footnote

[1] I use a two-to-one combination of chicken broth or stock and half-and-half to add rich, hearty, flavorful depth while keeping the overall calories a little lighter. But you could also use broth or stock with just heavy cream.

Serving & Storage -

1. Garnish with the reserved bacon, and serve with crusty gluten-free Sourdough bread or a fresh salad for a complete hearty meal.

2. Store creamy ham and potato soup in the refrigerator. It can be reheated quickly in your microwave or stovetop, making it great for meal prep. This ensures you have a delicious lunch or dinner ready to go.

More garnish ideas:

• Grated cheddar cheese

• Sliced green onions

• Tender, fresh chopped herbs

L♥VE this recipe? Have you created your own over-the-top delicious version? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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Simple, Satisfying, and Full of Flavor!

Creamy Ham & Potato Soup is the kind of recipe that brings comfort straight to the table. With its rich, velvety broth, tender potatoes, savory ham, and simple everyday ingredients, it turns a humble bowl of soup into something truly satisfying. It is hearty enough to serve as a full meal, yet easy enough to make on a busy weeknight, which is exactly what makes it such a reliable favorite.

This soup also has that wonderful “use what you have” quality. Leftover ham, basic pantry staples, and a few fresh vegetables come together to create a dish that feels warm, nourishing, and homemade. A sprinkle of cheese, a handful of herbs, or a slice of crusty bread on the side can make it even more special, but it is delicious all on its own.

Whether you are cooking for family, meal prepping for the week, or simply craving something cozy on a cold day, Creamy Ham & Potato Soup delivers every time. It is the kind of recipe that invites second helpings, leftovers for tomorrow, and requests for the recipe from anyone lucky enough to taste it. In short, this is comfort food at its best: simple, satisfying, and full of flavor.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Easy, Homemade, No-cook Pizza Sauce in minutes.

Nothing beats the simplicity of a pizza night that starts with a sauce you can make in minutes. This easy, homemade no-cook pizza sauce brings all the classic flavor you want—rich, savory, and perfectly balanced—without ever turning on the stove. With only four ingredients and a quick stir, you can create a fresh-tasting sauce that tastes far better than anything from a jar.

Whether you’re planning a homemade pizza night, making flatbreads or calzones, or using it as a dipping sauce, this recipe is all about convenience without sacrificing flavor. It’s thick enough to spread easily, customizable to your taste, and ready in almost no time, making it perfect for busy weeknights, last-minute meals, or anyone who wants a shortcut that still feels homemade. If you’ve ever wanted a pizza sauce that’s easy, reliable, and delicious every time, this is the one to keep on repeat.

The Basics of Pizza Sauce

The sauce is undoubtedly one of the most essential components when crafting the perfect pizza. A good pizza sauce elevates the entire experience, perfectly balancing flavors and complementing toppings. So, while I’m all about convenience, this week I will try to convince you to reconsider adding that store-bought jar or can to your cart next time.

I’m talking about making homemade pizza sauce for two reasons that make a lot of sense. First, it’s simple, allowing you to customize flavors to your liking, and second, it’s budget-friendly.

So continue scrolling for this “Sweet Spot” installment, where I share my easy, homemade, no-cook pizza sauce recipe I’ve made for years. For the first time, I’m sharing my not-so-secret ingredients along with a few extra tips to enhance your homemade pizza creations.

What Constitutes a Good Pizza Sauce?

A well-crafted pizza sauce should be rich, flavorful, and consistent enough to spread evenly without making the crust soggy. Furthermore, it should feature a harmonious blend of tomatoes, herbs, and spices that enhances the pizza’s overall flavor without overpowering it.

Why Homemade?

Making your pizza sauce yourself ensures you know precisely what goes into it. Homemade sauces always taste fresher. You can control the salt and sugar levels and customize the flavors according to your family’s preferences. Additionally, this is a great way to impress your hungry eaters with your cooking skills and create memories that can last a lifetime!

Just in case you missed it, read Pizza Part 1 of this series for creating the ultimate gluten-free pizza!

Tips for Customizing Homemade Pizza Sauce

Add Some Vegetables: For a richer texture, consider adding finely chopped onions or bell peppers, sautéing them lightly before adding and serving.

Herbed Variations: Experiment with other fresh herbs, such as rosemary or thyme, for a unique twist.

Smoky Flavor: Add a teaspoon of smoked paprika for a depth of flavor that works wonderfully with cheese.

Fresh Tomatoes: If available, substitute fresh tomatoes for the sauce part. Blanch and peel them, then chop and crush them. Cooking the sauce to reach the right consistency will be required for fresh tomatoes.

The Pizza Dough and Toppings

Now that you’ve prepared your homemade pizza sauce, the next step is to sauce the dough and add toppings.

Dough Options

Of course, you can choose from various brands of pre-made gluten-free pizza dough and mixes, including thick or thin-crust options. I love that several brands are available online and at most grocery stores. Still, making homemade gluten-free dough from scratch can also be rewarding.

To that point, you’ll want to continue this “Sweet Spot” pizza journey with Pizza Part 3 (coming soon), where I share my go-to recipe for gluten-free pizza crust from scratch. You won’t want to miss this delicious recipe.

More Topping Suggestions:

Classic Margherita: Fresh mozzarella, basil, and a drizzle of olive oil.

Pepperoni and Cheese: Traditional pepperoni with a blend of mozzarella and cheddar.

Veggie Lover’s: Bell peppers, onions, mushrooms, and olives scattered across a rich cheese base.

BBQ Chicken: For something a little different, try our Homemade BBQ Sauce as a base instead. Top it with grilled chicken, pineapple, red onions, and a sprinkle of cilantro or parsley.

💭 Before you get started:

I truly hope I’ve convinced you that making homemade pizza sauce is a rewarding experience that significantly enhances your pizza night. Preserved jars of the sauce also make an excellent gift.

Free Homemade Pizza Sauce Gift Tags

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You’ll appreciate that this recipe is simple and fast to prepare and offers a depth of flavor that will have family and friends returning for second slices. So, consider stocking up on these simple ingredients to unleash your culinary creativity and craft your pizza masterpieces with this delicious foundation pizza sauce whenever you need.

Whether you stick to classic recipes or experiment with flavors, your homemade sauce will impress!

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Kitchen Notes

You can easily double this recipe and adjust it to suit your tastes.

Footnotes:

[1] Use your favorite gluten-free pizza seasoning, or make your own homemade, gluten-free, sodium-free pizza seasoning blend using our recipe.

[2] If you’re making your gluten-free pizza crust from scratch, I recommend pre-baking the dough before adding the sauce.

Because gluten-free pizza dough is more like a thick batter than a stretchy ball of dough, it requires gentle handling and sometimes a spoon or spatula instead of your hands.

Pre-baking (also called par-baking) is a must for a gluten-free pizza base. Without gluten, the dough takes longer to firm up in the oven, and adding wet toppings to raw dough can make the center soggy.

Here’s how to do it:

Preheat the oven to 425°F (220°C) for a hot, even bake.

Bake the Plain Crust: Place the shaped dough in the oven for 10-12 minutes until the edges just start to firm up and the surface loses its raw look.

Cool Slightly Before Topping: Let the crust sit for a few minutes before adding sauce and toppings. This helps lock in structure so your gluten-free pizza base stays crisp under the weight of cheese and vegetables.

Once pre-baked, you can top your crust and return it to the oven for another 10–15 minutes until golden and bubbly.

Tips for Success

• Taste the sauce and add any additional seasonings before putting it on your pizza.

• If you don’t have tomato sauce, use a jar of canned tomatoes (diced or whole) and a can of tomato paste. Blend the tomatoes and the paste in a food processor or blender.

• If you don’t have any prepared pizza seasoning, use fresh herbs or a few dried ones if you have them!

  • Chop two fresh basil leaves and mince one garlic clove, then add them, along with a pinch or two of fresh or dried oregano (to taste), to 1/2 cup of sauce before topping your pizza.

  • Do you only have dried herbs? Add up to 1/2 teaspoons (or to taste) of dried oregano, basil, garlic, and onion powders.

  • Add a pinch or two of red pepper flakes or ground cayenne pepper if you like spicy sauce.

• Do you prefer a sauce with a bit of sweetness? Add a teaspoon of sugar to enhance the taste and help balance the tomatoes’ acidity.

• This delicious sauce can also be a dipping sauce for pizza, pizza rolls, or breadsticks. Of course, you could also use it to make calzones or stromboli.

Storage:

Store leftovers in an airtight container, such as a glass jar, in the refrigerator for 1 week. Alternatively, you can freeze the sauce in ice cube trays, a zipper bag, or another freezer-safe container for up to 6 months. Thaw frozen sauce in the refrigerator overnight or place the sealed container in a bowl of hot water until thawed.

Make a Large Batch & Process for Later:

Need to make a larger batch? Resize any recipe instantly by servings or scale. Adjust ingredient quantities with perfect proportions and fraction symbols like ½ or ⅓ automatically.

To preserve the sauce, process the finished pizza sauce in home-canning jars for 35 minutes using the boiling-water canning method on page 29 of the USDA Complete Guide to Home Canning.

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A Pizza Sauce to Make Whenever You Need It!

Making your own no-cook pizza sauce is one of the easiest ways to bring fresh flavor to homemade pizza without adding extra work to your kitchen routine. With just a few simple ingredients, you can create a sauce that’s bright and rich, quick to prepare, easy to adjust to your taste, and ready whenever you need it.

Whether you prefer a herby classic sauce, a garlicky base, a sweeter tomato flavor, or a spicy kick, this easy homemade sauce gives you full control over the final result. Best of all, it pairs perfectly with any pizza style, from traditional cheese and pepperoni to veggie-packed or gourmet creations.

So next time you’re planning pizza night, skip the jar and try this no-cook version instead. Once you taste how simple and flavorful homemade pizza sauce can be, it may just become a permanent part of your recipe collection.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Homemade Pizza Seasoning

If you love making pizza at home, a good homemade pizza seasoning blend can make all the difference. With just a few pantry spices, you can create a flavorful mix that brings out the best in your pizza sauce, dough, toppings, and even garlic bread or pasta dishes. Instead of reaching for multiple jars every time you cook, a custom seasoning blend gives you a quick, convenient way to add bold, balanced flavor with a homemade touch.

The beauty of making your own pizza seasoning is that you can adjust it to match your taste. Prefer a little heat? Add crushed red pepper. Want a more aromatic blend? Increase the basil, oregano, or garlic powder. Looking for a salt-free version? Easy. This flexible seasoning is not only simple to prepare, but it also stores well, making it a practical staple to keep in your kitchen.

In this “Sweet spot” installment, we’ll explore what goes into a great pizza seasoning blend, how to make it at home, and the best ways to use it for pizzas and beyond. Whether you’re a casual cook or a pizza night regular, this easy seasoning mix is a small upgrade that can deliver big flavor.

The Fundamental Components of a Delicious Homemade Pizza Seasoning Blend

There’s something undeniably satisfying about making homemade pizza. Every element plays a critical role in the final dish, from the dough to the sauce and toppings. However, the seasoning blend is an often-overlooked component that can elevate your pizza from good to exceptional. A well-crafted pizza seasoning adds depth, aroma, and an intricate flavor profile that beautifully complements the other ingredients. In this Live Fully Nourished installment, we will explore the fundamental components of a delicious homemade pizza seasoning blend and how to create one that tantalizes your taste buds.

The Joy of Crafting Pizza Seasoning from Scratch

From my college days of working at Pizza Hut, I’ve been in love with everything about pizza. That restaurant experience, in so many ways, ignited my delight in turning simple ingredients into a masterpiece.

Fast forward to today, and that same masterful delight comes from new kitchen adventures, like when making pizza seasoning from scratch. It’s a prime example of transformative kitchen alchemy. As pizza lovers know, the magic of a perfect pizza lies in more than just the crust and toppings. It’s also the symphony of flavors that season the dish. A well-crafted seasoning blend can elevate a humble pizza into a culinary creation that tantalizes the taste buds. You could say the proof is in the pie, which fuels my passion for homemade cuisine.

If you’ve not made it before, making homemade pizza seasoning lets you customize it in ways store-bought alternatives can’t match. You can tailor the blend to suit your palate by hand-selecting each herb and spice—anywhere from a zesty emphasis on garlic and oregano to a bold infusion of crushed red pepper and rosemary. It’s a chance to infuse your cooking with individuality and creativity that’s both practical and personal. Moreover, the fresh aroma of herbs combined in your kitchen serves as a sensory experience that enhances the overall cooking ritual.

Still beyond flavor, making pizza seasoning from scratch promotes a deeper understanding of the ingredients. You gain insight into the origins and characteristics of each herb, a journey that fosters appreciation and respect for the craft of cooking. Ultimately, this homemade approach is far healthier than many commercial blends, often laden with anti-caking agents, preservatives, and artificial flavors. By making your seasoning at home, you control the quality and freshness of the ingredients, ensuring every sprinkle bursts with authentic flavor.

Grab your whisk and prepare to enter the world of homemade pizza seasoning, with endless possibilities.

Dried Herbs: The Aromatic Foundation

Oregano

Oregano is arguably the star herb in most pizza seasonings. Its robust, slightly bitter flavor pairs wonderfully with tomatoes and cheese, enhancing the overall taste of the pizza. Use dried oregano as the backbone of your blend.

Basil

Another classic herb associated with Italian cuisine, basil, adds a sweet, slightly peppery element. Fresh basil is delightful, but dried basil offers a concentrated flavor perfect for pizza when making a seasoning blend.

Fennel

Fennel is versatile and widely used in various ways—as garnish, fresh fronds, or finely chopped and sprinkled over pizza. Many pizza enthusiasts prefer roasting the bulbs before adding them as toppings to intensify their taste. We use fennel seeds for this blend, which boast a sweet, nutty flavor to enhance the seasoning.

Thyme

Thyme brings a subtle earthiness often found in Mediterranean cuisine. Its delicate aroma complements the other herbaceous notes without overpowering them, making it an excellent addition to your pizza seasoning.

Rosemary

While not always found in traditional pizza blends, rosemary’s fragrant pine-like flavor can add a unique twist to your seasoning. Use it sparingly, as its potency can overpower other flavors, but a hint can elevate the overall profile of your pizza.

Spices: Adding Depth and Complexity

Garlic Powder

Garlic is an essential flavor in most savory dishes, including pizza. Garlic powder is a fantastic addition to a seasoning mix, providing a robust garlic flavor without needing fresh ingredients. Its convenient shelf-stability makes it a go-to for home cooks.

Onion Powder

Often paired with garlic, onion powder adds sweetness and depth to the seasoning blend. It enhances the overall flavor profile without the texture of fresh onion, making it ideal for a dry mix.

Paprika

Paprika is a spice derived from dried and ground sweet and hot peppers. It is commonly used in Hungarian and Spanish dishes and is favored to add to pizza before or after baking. Before cooking, many pizza enthusiasts enjoy sprinkling paprika over their toppings, such as meats or vegetables. Paprika can enhance flavor in various ways. To simplify everything, we effortlessly mix it in to craft this distinctive pizza blend.

Black Pepper

Freshly ground black pepper adds a subtle bite and complexity to your blend. It enhances other flavors without being overpowering and rounds out your seasoning perfectly.

Crushed Red Pepper Flakes

Crushed red pepper flakes are a must-have for those who enjoy a kick of heat. They bring a level of spice that can be adjusted based on personal preference, allowing you to customize your pizza to your desired level of warmth.

Cayenne

For meat-heavy pizzas, like pepperoni or sausage, adding a small amount of cayenne to the seasoning will add sharp, distinct heat, depth, and a little kick to the taste.

Additional Flavor Enhancers

Parmesan Cheese Powder

Consider adding Parmesan cheese powder to your seasoning blend to introduce a savory, umami element. This ingredient contributes a rich flavor reminiscent of freshly grated cheese. Just be cautious with the quantity, as it can make the blend too salty.

Sugar

A pinch of sugar can balance out the acidity in tomato-based sauces and enhance the flavor of the seasoning blend. To add this sweeter touch, use granulated sugar or granulated garlic.

Salt

Salt is essential for enhancing flavor. Although it typically seasons food separately, including it in the pizza seasoning ensures even distribution across the pizza’s surface. Opt for kosher salt or sea salt for a coarser texture.

Tips for Using Your Pizza Seasoning Blend

Application: Sprinkle your pizza seasoning over the sauce before adding cheese and toppings for an even flavor distribution.

Experiment: Feel free to tweak the ratios or add other spices you enjoy, such as smoked paprika or dried parsley, to create a blend that reflects your culinary personality.

Storage: For optimal freshness, combine your herbs and spices before using them or make smaller batches to retain potency.

An Attractive Combination of Favor & Excitement!

To get you started, I’m sharing a pizza seasoning blend that offers an attractive combination of flavor and excitement for almost any sauce you need. It’s rich with traditional Italian spices and a flavorful blend of fragrant herbs, each contributing uniquely to the final seasoning. Keep in mind that, from the robust earthiness of oregano to the warm zest of garlic powder, each ingredient plays a crucial role in enhancing the pizza’s overall flavor profile.

While this DIY seasoning mix is our family’s favorite, the recipe can serve as a guide for complementary herbs and spices that you can use to create a personalized blend of your own. I encourage you to add, adjust, eliminate, or tweak the ingredients to adapt the recipe to your taste so that, in the end, it elevates your pizzas from good to gourmet.

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Kitchen Notes

You can easily double this recipe. Feel free to adjust the ingredients, adding or eliminating any to suit your tastes.

[1] Grind the fennel seeds using a clean, dry mortar and pestle. Use the pestle to grind the seeds into a fine powder, applying gentle but firm pressure to release the oils and flavors. You can also use an electric coffee or spice grinder for this purpose.

[2] Crushing dried rosemary breaks it up, releasing the aromatic oils and flavors of this herb, making it perfect for further cooking and seasoning. Start by placing the dried leaves in a clean, dry mortar and pestle. As you did above, apply gentle but firm pressure to lightly crush and break up the leaves. You can also use an electric coffee or spice grinder. Pulse the rosemary in the grinder until the leaves are evenly textured, rather than running it continuously, which can turn it into a fine powder.

Alternatively, you could crush the dried rosemary leaves using a plastic zipper bag and a rolling pin. Place the dried rosemary in the bag, flatten it to remove as much air as possible, zip the bag closed, and roll the rolling pin over it several times until you achieve the desired texture.

Need a quick and easy homemade pizza sauce recipe? Our gluten-free, sodium-free homemade pizza seasoning blend creates a tasty sauce that requires only one 15-ounce can of tomato sauce and six ounces (one can) of tomato paste. Our quick, easy, no-cook pizza sauce recipe yields a rich, flavorful, saucy base that will elevate any pizza!

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A Seasoning Blend for Homemade Pizza and More!

Crafting your own homemade pizza seasoning signature blend is a simple way to bring bigger flavor, better freshness, and more flexibility to your kitchen. With just a handful of pantry herbs and spices, you can make a mix that tastes brighter and more balanced than many store-bought versions, while tailoring it to suit your personal preferences. Whether you like a classic Italian-style profile, a little extra heat, or a stronger herbal aroma, a custom seasoning blend lets you shape every pizza to your taste.

Beyond pizza, this versatile mix can be used in countless other dishes, from pasta sauces and roasted vegetables to garlic bread, soups, and marinades. It’s an easy recipe to prepare in minutes, store for later, and adjust whenever you want. Once you start making your own pizza seasoning at home, you may find it becomes one of those basic blends you reach for again and again.

So if you’ve been looking for an easy way to elevate homemade pizza night, this is your invitation to mix up a batch. Fresh, flavorful, and completely customizable, your homemade pizza seasoning blend is a small upgrade that makes a big difference.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Gluten-free, Dairy-free Chicken Tacos

Looking for a dinner that’s flavorful, easy to make, and friendly to a variety of dietary needs? These Gluten-Free, Dairy-Free Chicken Tacos are the answer. Packed with tender, seasoned chicken and all the fresh toppings you love, they deliver the bold, satisfying taste of classic tacos without the gluten or dairy. Whether you’re cooking for your own food sensitivities, feeding a family with mixed dietary preferences, or simply craving a lighter, feel-good meal, this recipe makes it simple to enjoy taco night without compromise.

What makes these chicken tacos especially appealing is their versatility. You can keep them simple with a handful of toppings or build them out with salsa, avocado, fresh cilantro, and crisp vegetables for extra texture and flavor. Plus, they come together quickly as an easy weeknight dinner, a fun build-your-own taco bar for guests, or even as a meal-prep option for busy days ahead. With the right seasoning and a few fresh ingredients, they’re the kind of recipe you can return to again and again.

Kids in The Kitchen

Growing up, my kids became very familiar with the kitchen at a very young age. Admittedly, their willingness to cook and bake for themselves probably came from not wanting to starve to death because I was busy designing, writing, and creating other things. Still, they skillfully maneuvered cooking and kitchen tasks, knowing I was only down the hallway in my office.

Of course, I was always there for their questions, occasional mishaps, and interruptions when they needed me—even to the point of being criticized by an occasional employee who didn’t understand what it was like to be a mom. Funny, those people never stayed at their jobs very long. Now, all a fading memory, letting bygones be bygones; I’m happy for those times and feel so blessed to have worked from home, where I could first be a mom.

Overall, those kitchen events set the stage for my kids’ independence and ability to fend for themselves. In fact, besides being a lot like me in so many other ways, both of my kids have an entrepreneurial spirit, which has also transferred into lifelong skills in the kitchen and beyond.

Can you tell I’m a proud mom?

I’m excited about today’s new gluten-free, dairy-free chicken tacos recipe! It’s the first of what I hope will launch many more recipes to share with you for delicious meals from my daughter Heather, who also has celiac disease.

🥁 Drum roll, please… 💖

Without further ado, please welcome Heather and her first shared original recipe, which I might add is phenomenal!

Get set to up your Taco Tuesday with this delicious gluten-free, dairy-free Chicken Tacos recipe and a contributing article from my talented daughter.

A Gluten-free, Dairy-free Chicken Taco recipe

It’s so good you can’t resist going back for seconds!

by

I’ve been trying to lose weight lately, which has led me to try to come up with creative ways to create savory meals that are still on track with my diet AND my food allergies. Like my mom, I have celiac disease, which, of course, means I can’t have anything to do with gluten. And this fun autoimmune disease has also led me to have issues with other foods.

Among these is living in Wisconsin, the land of cheese, and being lactose intolerant, which is hard, so I also prefer dairy-free meals. Additionally, I was born with a citrus allergy, so planning meals can be tricky sometimes. Top that off with a significant other who is also dieting and doesn’t like the taste of most of the foods I eat, and I’m left with a real challenge. Time to get creative!

The first step is to shop for whole foods and avoid processed foods as much as possible – think outer-store shopping and less inner-store shopping. The only in-store shopping I typically do is for oils and spices (and to check the gluten-free section for anything new I want to try). If you’re my age, that also means bringing your cheaters to read the labels of any processed foods I’d like to have in my pantry. LOL!

So, what led me to create this recipe?

I deeply love authentic Mexican food, which is fabulous because most ingredients are whole foods. After all, you can get away with eating many kinds of foods if they’re served on a corn tortilla—we’re not talking drive-through Mexican here. The second reason is that I’m a huge fan of caramelized onions!

But maybe the biggest reason I’ve created these chicken tacos is that, in addition to diet and exercise, I’m busy. I have a full-time job, run a non-profit rescue, and have a family of five with three kids who are always going in different directions.

Enter the chicken taco…

By the way, I have some cheats for this recipe (keep reading), just in case I’m feeling swamped and want to simplify it.

Here’s what you’ll need to make this recipe:

• Two large chicken breasts (If you’re short on time, you can use canned chicken in water)

• One large yellow onion

• Little sweet peppers (I like the ones that are red, orange, and yellow and come in a bag from the grocery store.)

• One to two medium-sized fresh tomatoes (depending on how many tomatoes you want to use on your tacos)

• Fresh cilantro

• Your favorite gluten-free taco seasoning. But if you’re feeling ambitious, I’ve got a from-scratch recipe addition for that, too! (Please see the optional homemade taco seasoning ingredients with the instructions in the recipe.)

• Extra Virgin Olive Oil

• Salt

• Pepper

• Spicy Chipotle Sauce (I LOVE the Terrapin Farms brand because the sauce’s flavor isn’t overwhelming, you don’t need to use much, and most of the company’s sauces are gluten-free.)

• Corn tortillas

About Making These Chicken Tacos

The longest part of this recipe is caramelizing the onions and peppers, but it’s SO worth the time! You’ll start by slicing the peppers and onions into about 1/8” thick slices. For the peppers, remove the tops and the seeds. I have a little slicer guide gadget in my kitchen that I love to use for cutting onions, as it makes slicing go faster—and I cry a little less while cutting.

Once the onions and peppers are sliced, add them to a frying pan with 1 ½ tablespoons of extra-virgin olive oil, salt, and pepper to taste. You’ll want to cook these low and slow, turning often to ensure they don’t burn and have a chance to caramelize. This part usually takes 45-50 minutes from the first slice to the finished meal.

While cooking the onions and peppers, add your two chicken breasts to another frying pan. I’ve been cooking my chicken in water, and they turn out fabulously. Cook the chicken over medium heat for approximately 10 minutes, flipping each breast about 3 times for even cooking. Make sure to check the center by slicing down the middle to ensure the chicken is fully cooked, then remove it from the heat. Drain the water in the frying pan and grab your shredders! There are so many handy gadgets for shredding chicken, but you can use two forks if you don’t have claw shredders or a rotary shredder.

Once the chicken is shredded, add the taco seasoning and water as directed on the package. Cook until the mixture thickens, then turn the burner to the lowest setting to keep the chicken warm while the onions and peppers finish cooking. Don’t forget to keep turning the onions and peppers.

Finally, it’s time to dice your fresh tomatoes and cilantro! I like cutting my tomatoes into 1/2” little squares, as they spread more evenly as a topping. Once the tomatoes are diced and set aside, you can move on to the cilantro. Pull the cilantro leaves off the stems, then cut them. I like to use my herb scissors for this because the process goes much faster, but you can achieve the same result with a sharp kitchen knife just as quickly. Set it aside, and get ready for the yummiest meal! It’s time to build your taco!

Place one corn tortilla on a plate and add your taco chicken. Top with your caramelized onions and peppers, diced tomatoes, cilantro, and a few swipes of your spicy chipotle sauce. Enjoy!

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Kitchen Notes

Enjoy delicious Gluten-Free, Dairy-Free Chicken Tacos! This easy recipe features flavorful spices, fresh ingredients, and a healthy twist on a classic favorite.

Footnotes:

[1] Spicy Chipotle Sauce (I LOVE the Terrapin Farms brand, as the sauce taste isn’t overwhelming, you don’t need to use much, and most of the company’s sauces are gluten-free.)

[2] As an alternative to soy sauce, we use Bragg Liquid Aminos because it’s not fermented, meaning it contains no alcohol and is gluten-free. The company also makes it without artificial colorants or synthetic fillers.

Picture the recipe step-by-step:

ONIONS & PEPPERS

(Photos, Left to Right)

The longest part of this recipe is caramelizing the onions and peppers, but it’s SO worth the time!

[Photo 1 - above] You’ll start by slicing the peppers and onions into about 1/8” thick slices. [2 - above] For the peppers, remove the tops and the seeds.

[3 - above] I have a little slicer guide gadget in my kitchen that I love to use for cutting onions, as it makes the slicing go faster… and I cry a little less while cutting.

[4 - above] Once the onions and peppers are sliced, add them to a frying pan with 1 ½ tablespoons of extra-virgin olive oil, salt, and pepper to taste. You’ll want to cook these low and slow, turning often to ensure they don’t burn and have a chance to caramelize. This part usually takes 45-50 minutes from the first slice to the finished meal.

CHICKEN

(Photos, Left to Right)

Next comes the chicken breast prep.

While the peppers and onions are hanging out, [Photo 1 - above], add the two chicken breasts to another large skillet. Although the photo doesn’t show it, I like to add enough water to cover them as they cook, keeping them juicy. Cook over medium heat for approximately 10 minutes, flipping each breast about 3 times to ensure even cooking.

[2 and 3 - above] The chicken will be fully cooked when its internal temperature reads 165°F (about 74°C) on an instant-read thermometer. When done, remove it from the heat. Drain any remaining water from the pan and shred the chicken.

[4 - above] Once the chicken is shredded, add the taco seasoning and water as directed on the package.

Cook until the mixture thickens, then turn the burner to the lowest setting to keep the chicken warm while the onions and peppers fully caramelize.

Don’t forget to keep turning the onions and peppers. 😉

HERBS & VEGGIES

(Photos, Left to Right)

Now for the Tomato and Cilantro...

[Photos 1 and 2 - above] Dice the tomatoes into ½” pieces, then set aside.</p>

[3 - above] Pull the cilantro leaves off the stems, then roughly cut them. Set aside until needed.

BUILD YOUR TACO!

(Photos, Left to Right)

It’s finally time to build your taco!

[Photos 1 and 2 - above] The sweet pepper and onion are now beautifully caramelized, and the chicken and taco seasoning are thick and juicy, so it’s time to put it all together!

[3 above] Personal note about the spicy Chipotle Sauce: I LOVE the Terrapin Farms brand because the sauce’s flavor isn’t overwhelming, you don’t need to use much, and most of the company’s sauces are gluten-free.

[4 - above] Place one corn tortilla* on a plate and add your taco chicken. Top with the caramelized onions and peppers, diced tomatoes, cilantro, and a few swipes of the spicy chipotle sauce. Enjoy!

*KITCHEN NOTE: You can use the corn or flour tortillas straight from the package as I did, or lightly brown them, warming each side for 30 to 60 seconds.

L♥VE this recipe? Have you created your own over-the-top delicious version? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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💭 Before you go…

To wrap it up, making gluten-free, dairy-free chicken tacos is an easy and tasty way to meet dietary needs without sacrificing flavor. By using fresh, natural ingredients, you can whip up a healthy and super yummy dish, perfect for anyone with gluten and dairy sensitivities!

The secret to these tasty tacos is keeping the chicken breast moist as it cooks, then shredding it and seasoning it with plenty of traditional Mexican flavors before layering on the caramelized peppers and onions. We keep it healthy and tasty with fresh tomato and cilantro. Then load everything onto a gluten-free corn tortilla so everyone can dive in without a second thought. And if you want to mix things up, feel free to swap in diced avocado or use cashew cream to get that creamy goodness you’d usually get from dairy, all while staying within your dietary choices.

These tacos are super versatile, so you can customize them to fit your taste and use whatever fresh ingredients are in season. Whether you want to add a zesty salsa, some tangy slaw, or a filling of hearty beans, the options are wide open! You can make them your own and add your touch to this tasty Mexican classic.

Adding gluten-free, dairy-free chicken tacos to your Taco Tuesday rotation is a great way to satisfy your cravings and make cooking more inclusive. Sharing a meal that works for different dietary needs brings everyone together and makes your gatherings way more fun!

This recipe isn’t just about whipping up some chicken tacos; it’s more about a great way to enjoy tasty food while keeping it gluten-free, dairy-free, and healthy. So, grab your ingredients, let your creativity flow, and have fun making these delicious gluten-free, dairy-free chicken tacos that everyone can enjoy. Trust me, your hungry eaters and taste buds will be so happy!

Thanks for stopping by. Have a happy time making these tacos!

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Apple Oatmeal Cookies with Caramel Cider Bits & Maple Icing

There’s something undeniably comforting about the flavors of fall, and these Apple Oatmeal Cookies with Homemade Caramel Cider Bits & Maple Icing capture that feeling in every bite. Soft, chewy, and warmly spiced, these cookies combine the rustic heartiness of oats with tender apple pieces, rich homemade caramel cider bits, and a sweet maple glaze that brings everything together beautifully. They’re the kind of treat that tastes like a cozy, warm, and sunny autumn afternoon feels—warm, fragrant, and impossible to resist.

Making these cookies especially memorable is the intentional layering of flavor and texture. The oatmeal base gives them a satisfying chew, while the caramel apple cider bits add a bright, concentrated apple note that feels tangy, tart, and a little unexpected with a buttery depth. The maple icing finishes each cookie with just the right touch of sweetness. Together, these cookie ingredients create a dessert that feels familiar yet elevated—perfect for autumn gatherings, holiday cookie trays, or simply enjoying with a hot cup of tea or coffee.

If you’re looking for a cookie that goes beyond the ordinary, this recipe delivers a delicious balance of comforting taste and bakery-style appeal. Whether you’re baking for family, friends, or to fill your home with the scent of apples and spice, these cookies are a wonderful way to celebrate the season.

A New Fall Apple-Oatmeal Cookie at the Top of My Baking List!

I always look forward to autumn for many reasons. One of them is that it fills my kitchen with the wonderful fall smells of warm cookies baking. I simply can’t resist baking, especially in autumn when the weather turns cool before we start the furnace.

While pumpkin spice gets a lot of press this time of year, apples are one of my favorite flavors to combine with oatmeal for cookies, particularly Honeycrisp apples. This year, our small orchard produced beautiful Honeycrisp apples that are awaiting new baking adventures. So, I searched a few of my go-to inspiration sites to find a Honeycrisp cookie recipe to get me started.

Among those recipes, one stood out. It boasted all the flavor profiles I wanted in this gluten-free fall-tasting apple oatmeal cookie.

So, after tweaking the original to make it gluten-free, Wala! These gluten-free Apple Oatmeal Cookies with caramel cider bits and maple icing have moved to the top of my list for Fall Apple Oatmeal Cookies!

Fresh-baked comfort with a bakery-worthy twist.

These Apple Oatmeal Cookies with Caramel Cider Bits & Maple Icing bring together everything you love about autumn in one irresistible bite: a warm, browned-butter oat-filled batter, tender apple pieces, buttery caramel notes, and a smooth maple glaze that finishes each cookie with just the right touch of sweetness.

Why make them? Because they’re the kind of cookie that feels full of homemade goodness and an extra measure of love in every bite—soft, chewy, cozy, and packed with layers of flavor that taste like a crisp fall afternoon. The caramel cider bits add a rich, fruity depth you don’t get in an ordinary oatmeal cookie, while the maple icing makes them look as beautiful as they taste.

Perfect for bake sales, dessert tables, gifting, or simply treating yourself, these cookies are the kind people reach for first and remember after the last crumb is gone.

Apple Oatmeal Cookies with Caramel Cider Bits & Maple Icing are worth making because they combine a lot of cozy flavors and textures in one cookie:

• Warm fall flavor: Apple, caramel, cider, and maple all taste comforting and seasonal.

• Soft and chewy texture: Oats give the cookies a hearty chew that pairs well with tender apple bits.

• Sweet-tart balance: Apples and cider add a touch of brightness, so the cookies don’t taste overly sweet.

• Extra indulgent finish: The maple icing adds a smooth, rich topping that makes them feel special.

• Great for gatherings: They’re a nice homemade treat for holidays, parties, or gift boxes.

• Unique twist on classic oatmeal cookies: The caramel cider bits make them stand out from ordinary oatmeal raisin or plain oatmeal cookies.

🍏🍂 Get ready for fall with these delicious Gluten-Free Apple Oatmeal Cookies! 🍪✨

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Kitchen Notes

👩‍🍳 Adapted from an iced apple cider cookie recipe by Tieghan Gerard. 👩‍🍳

If fall were a cookie, it would be Apple Oatmeal Cookies with Caramel Cider Bits & Maple Icing. These gluten-free oatmeal cookies are made with browned butter, oatmeal, homemade apple cider caramel bits, and Honeycrisp apples. Absolutely the tastiest fall cookies ever! And while they’re excellent all on their own, when topped with a touch of maple and vanilla icing, the result is an over-the-top yummy bite of fall flavors in a cookie that melts in your mouth!

Of course, I think these cookies are even better than the original.

Footnotes:

[1] After making the recipe with a few different gluten-free flour blends, I found that it turned out best with Better Batter gluten-free All-Purpose Flour. I like that they’re not flat and overly chewy, but rise as they bake into an almost cakey cookie bite.

[2] You’ll want to avoid overcooking the caramel. The longer you cook it, the harder it will become when cooled. Cookies with softer caramel bits are much more desirable and easier to chew than those with crunchy, hard caramel bits—and we don’t need any unnecessary dental expenses, now do we?

All that aside, I found that after spreading the caramel on the pan, placing the pan in the freezer for about 10 minutes helps the caramel break into pieces more easily before adding them to the batter in step 5.

Serving & Storage - Store in an airtight container for up to 4 days.

L♥VE this recipe? Have you created your own over-the-top delicious version? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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Savoring Fall with Apple Oatmeal Cookies with Caramel Cider Bits & Maple Icing

These delightful cookies meld the wholesome goodness of oats with the sweet, tart burst of apples, creating a texture that’s both chewy and satisfying. As if that weren’t enough, adding caramel cider bits introduces a delightful surprise—each morsel melts in your mouth, evoking cozy cider sips at a harvest festival. Topped with a creamy drizzle of maple icing, these cookies transcend the ordinary, becoming a perfect treat for festive gatherings and quiet evenings on the couch.

By crafting this recipe, we celebrate fall flavors and embrace the nostalgia of seasonal baking. So whether you’re looking to impress guests at a holiday gathering or treat yourself to a comforting snack, these Apple Oatmeal Cookies will likely become a cherished favorite.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Not only to express but also to convey important messages

While this post is a little different than usual, I encourage you to read it to the end because I have much to say on this very personal note.

The Essence of Purposeful Writing

In his quote, F. Scott Fitzgerald captures the essence of purposeful writing by emphasizing that writing is driven by having something to say rather than simply wanting to say something.

The statement conveys a meaningful message rather than just wanting to be heard. It underscores the importance of substance in writing, distinguishing between writing for its own sake and genuinely offering valuable insights to share.

Existentialism is an intriguing philosophical concept that resonates with Fitzgerald’s quote. Essentially, existentialism is a perspective that focuses on the significance of personal existence, liberty, and the quest for purpose in life.

By drawing connections between existentialism and writing, one can contend that both fields entail an ongoing battle to discover meaning and communicate it effectively.

Existentialism centers on the belief that existence precedes essence. Likewise, in writing, putting words on paper precedes the development of a compelling narrative.

Finding powerful insight in the act of being a writer:

Sometimes, the writing process may precede the creation of a deep and meaningful message. For instance, writers may start writing without a specific idea or theme, but through the act of writing, they uncover a significant message worth sharing. This mirrors Fitzgerald’s belief that writing is driven more by the need to communicate something meaningful than by the mere act of writing.

Simply expressing oneself without purpose is not enough.

Both existentialism and writing embody the concepts of freedom and personal responsibility. Existentialism urges individuals to take control of their lives, make decisions independently, and construct a distinct sense of purpose. Similarly, writing allows individuals to delve into these same principles.

Comparatively speaking, writing requires writers to be accountable for their words, ideas, and thoughts. They must conscientiously create, take ownership of their messages, and consider how their words might affect others. While they can express themselves freely, they must use this freedom responsibly and carefully, choosing their words wisely.

Furthermore, ethical considerations are central to existentialism, underlining the importance of self-reflection and self-awareness. It advocates a critical assessment of one’s existence and a profound contemplation of the rationale behind one’s actions. Again, similarly, writing prompts those who frequently engage in introspection, a means to explore their thoughts, emotions, and experiences, so that they can unravel a greater understanding of themselves and their role in the world. For this reason, writing serves as a means of self-exploration, empowering those who write to articulate their innermost feelings and convey their perspectives. As such, existentialism and the act of writing are intertwined.

While the search for meaning and self-expression drives both existentialism and writing, they differ in certain aspects. Existentialism centers on individual experiences and the search for personal significance, while writing can reach far beyond the individual to communicate with a broader audience. Writing enables authors to convey their thoughts and emotions on a larger scale.

Thus, sharing perspectives, stories, and ideas can foster connections, create dialogue, and build community. Through writing, one can build a bridge between individual experiences and collective understanding, embodying the principles of existentialism in shared circumstances.

Ultimately, F. Scott Fitzgerald's quote, "You don't write because you want to say something, you write because you have something to say," holds great significance in purposeful writing. It calls attention to the importance of having meaningful words on pages, challenging individuals to go beyond the surface level of self-expression to convey something meaningful.

Both share the common thread of seeking personal meaning, introspection, and the freedom to express oneself, creating profound links between the craft of writing and the human journey.

So as not only to express but also to convey important messages.

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Seven Valuable Business Lessons

I began GfreeDeliciously.com back in 2017. Seven years ago!

It seems incredibly wild to me that so much time has passed, and I feel like I’m at a place where I’ve learned some of my most important life lessons— the personal, relational, emotional, and business-related ones, at least.

And you know what? After reflecting over the past several months on my 37+ years of running a small creative and writing-based business, especially the last seven years of having a website and blog, I feel confident sharing a little bit about what it takes to do all this.

In all these years of doing a small business, I have taken away seven valuable lessons:

#1 - Trust yourself:

As a business owner, there will always be a stream of new gadgets, strategies, and technologies (hardware, software, plugins, etc.) vying for your attention. While many of these innovations can be beneficial, it is crucial to keep your goals in mind and stay focused on what truly drives your business forward. Many years ago, a good friend in the restaurant business told me, “If it doesn’t make toast, I don’t need it.” At the time, I laughed and shrugged it off, thinking he didn’t need what I was selling. But his polite “no” stuck with me. It taught me that only you can define what success looks like for you. Trust your instincts and make careful, well-thought-out choices. Prioritize the actions, initiatives, and purchases that significantly impact you and your business and resonate with your values.

Bonus tip: Consider using assessment and organizational tools in your plans. Two helpful planning tools I’ve used many times are impact/effort charts and SWOT (strengths, weaknesses, opportunities, and threats) analysis. Before making big decisions, these prioritization and planning tools can help you evaluate, list, and rank tasks, projects, or ideas based on their potential impact and the effort required to implement them – without getting bogged down in complex details. They can be handy for any project scope or personal objective.

#2 - Incorporate a new idea or venture into your business annually.

Among my top phrases, following closely behind “you don’t ask, you don’t get,” is “nothing changes if nothing changes.” In other words, do not be afraid to make changes if something is not working or to try something new. Work on developing how you judge your decisions. Distinguishing between impulsive, rash, and emotionally driven knee-jerk options versus carefully considered, well-thought-out choices will help you know whether you are aligned with your goals (hello, tip #1!).

#3 - Consider failures to be your faithful friends, companions, and surprising supporters.

I have had my fair share of hair-brained ideas go wrong. Failures, enough that I could probably write a book about them. From creative ventures and projects that never saw the light of day to ideas that were complete flops financially. Yes, those decisions sucked! But they have also taught me what NOT to do. These experiences have been valuable learning tools, teaching me important lessons about being more strategic and aligning with my values and goals. Despite these setbacks, I did not feel branded as a loser. I’ve not faced abandonment from my friends, family, or peers. (While my inner critic can be harsh sometimes, I can still comfort her with reflective quiet time (and a cup of tea), reminding myself that everything will be okay at the end of the day.)

#4 - Offer kindness, compassion, and understanding when you experience burnout.

The harsh reality is that burnout is common in our fast-paced society. It seems almost impossible to avoid unless you have unlimited resources ($$$) and exceptional emotional resilience. I notice this everywhere among bloggers and creators, with a constant demand to be present on social media and on-screen, all the time. It can take a toll on our mental well-being. Instead of viewing burnout as a distant possibility, it might be more helpful to acknowledge it as an inevitable part of life. Embracing this perspective is not about being negative; it’s about being pragmatic. It’s essential to be compassionate, showing and letting ourselves understand that we are humans, not machines. Interestingly, leveraging AI for mundane tasks has helped me combat some aspects of burnout.

#5 - Focus on your well-being first to help everything else fall into place more easily.

Building on tip #4, I’ll be the first to admit that this recommendation has been an ongoing struggle for me. In my professional training, I’ve learned that prioritizing our well-being can lessen the effects of burnout. This means starting the day with a healthy breakfast, physical activity, and a change of clothes. It also involves setting boundaries for work and online hours, ensuring adequate sleep, and maintaining strong relationships with loved ones. I actually believe that unplugging ourselves from technology and a constant barrage of media input is crucial for mental clarity, creativity, and maintaining an overall healthy attitude for ourselves and the people we spend our time with.

#6 - Avoid attempting to handle everything by yourself.

You have limitations in your business when working alone. If resources allow, investing in technologies and collaborating with others can help you get things done more efficiently and faster, bringing budget and time-saving opportunities, perspectives, and skills to enhance your business. It’s essential to use these sources to reach your full potential. Consider procuring services or hiring more skilled individuals than you, then get out of their way and let them excel in their roles. While this may require time and money, delegating tasks that drain your energy creates room for personal growth and pursuing your passions. Embracing an abundance mindset is crucial in this process.

#7 - Always maintain a sense of curiosity and never stop learning.

I’ve heard this many times: Strive always to keep up. This is the genuine key to success in business and life, and I believe it’s true. Stay receptive and curious, continuously questioning and learning. The more knowledge I acquire, the more I understand how much there is yet to discover. Embrace the profound and ever-engaging journey that curiosity and learning bring to your life and business. As my Dear Hubby tells me, ‘We don’t know what we don’t know.’

Creativity, Reality, & Time for Change

Creativity

One of the greatest gifts I harnessed from my college studies in journalism and organizational administration was creativity. I learned a lot in these areas of study, but the most valuable was learning how to cultivate the flow of creativity on demand.

If you don’t consider yourself creative, you may find it hard to believe that everyone is creative at almost every moment of the day without even realizing it.

Granted, while not every endeavor will produce a masterpiece of art to adorn our walls (or refrigerator doors), tapping into the brain’s higher functions, such as coherence practice, enables access to an endless reservoir of creativity.

Things like:

• Solving problems

• Solution-oriented thinking

• Critical thinking

• Daydreaming

The creative flow we maintain influences all aspects of our lives—from our meals to our physical movements, our approach to daily tasks, and even how calmly we get our children ready and out the door.

Without getting all woo-woo on you, that’s the energy of our thoughts and actions.

If there’s a takeaway I’ve learned about work done in creative workflow, it’s this:

Isn’t it fascinating how the human mind is an enigma, capable of creating sprawling landscapes between truth, imagination, and reality - solving complex problems and shaping our lives?

Reality

When Reality Sets In

While our minds are pivotal in shaping our reality, decisions cannot solely be based on where stars are born and galaxies swirl.

There are so many things involved in maintaining a WordPress site to keep it growing and working well amidst the challenges of changing algorithms, plugin (software) compatibilities, AI, and SEO (search engine optimization) – all elements that are just part of the gibberish code equation. All necessary tasks to rank high enough to be placed above the fold, with the goal of helping people find you in the world’s vast Web Ocean.

It’s taken a sh**zle ton of work, and I am “really” happy with how the GfreeDeliciously website looks, works, and functions for site visitors and members. However, seeing how slowly things grow despite the hours involved is a letdown—even though it’s a labor of love, I’m proud to have been part of it for the past seven years.

Cutting To The Chase

While I do what I do, and yes, there have been some shifts and minor tweaks, realistically speaking, the formula has generally remained the same: Create a lot of content, make most of it public, free, and accessible, and then sell a few things (or services) for those who are ready to invest deeper.

It’s a formula that many food blogs, health coaches, and small practitioners like me have used to succeed. Stories and testimonials galore tout the merits of turning side gigs like these into profitable ventures.

However, I realize this reality is unsustainable for me, given the many changes the post-COVID economy has wrought for everyone.

I wish I could say I was the only blogger affected by this, but I’m not. Unfortunately, this downward trend is widespread in the blogging community.

It’s time for a change.

In the coming months, my over 300 recipes, plus many more gluten-free health posts, totaling just shy of 400 pages on GfreeDeliciously.com, will be moved to my Substack site, where they will require a Substack subscription to view.

😎 How could I? How could I not? A lot of time, resources, and human hours (all by me) have gone into creating everything I do—countless days, weeks, and months. Years of effort have been invested in producing this work. The internet and information consumption landscape have evolved, and I’m necessarily adapting accordingly.

This change is simply a natural evolution for us.

I will exclusively share my recipes and food thoughts, devotions, prayers, in-depth explorations, and other exciting content within my Substack, including these more personal notes.

Over the coming months, viewing the hundreds of pages and posts on GfreeDeliciously.com will require signing in on Substack.

How the internet and information are accessed has changed, and I’m following suit. I don’t serve irritating injected ads on my website, never have, and don’t want to, so this is the natural progression.

Why, might you ask?

Part of the reason is that after seven years, I’m done being a content-generating machine (as another friend has called me) 😅. Now, it’s hard to imagine that, at one point in my career, I was that gal who took her computer on vacations so I could stay on top of things, as if I were some critical news anchor or something 🥸!

There are things I want to share that I feel inspired to write on that I don’t wish to be searchable on my blog, things that feel too personal, deep, or inquiry-driven to post on social media for the passive viewer to have at it. Though, in general, I believe that kindness dominates, I do also have to contend with the “I’m offended, harumph” crowd, the ‘you should “really” be using your platform for ____’ and ‘I’m surprised you said/did _____.’ All particularly odd things to land in an inbox from someone you’ve never met.

While some have turned to other platforms and completely private networks, I’m moving to Substack, the new home (for now) for this unique community. Here, you can dive into all sorts of things for gluten-free and gut health, and ideas to live fully nourished. It’s a platform where we can have conversations through chats, notes, and private messages, and now my recipes and writings are available at your leisure. You’ll also continue to get notifications in your email inbox, if you choose to, when you’re signed up, by managing your subscription to read just what you want.

Over the coming months, I will be pulling content from the current website and compiling it on Substack in what I believe will be an easy-to-navigate format. GfreeDeliciously.com will remain in its current state for several months, so you can save any recipes you have collected in your recipe box and follow links within the website to find what you’re looking for.

The Timeline

My timeline for completing the transition of all content is not specific, though I can tell you that everything I intend to move over must be done soon. Because I’m a one-woman show, I ask for your patience during this transition.

Therefore, this summer and maybe longer (whatever it takes), I plan to hold off on publishing new recipes or content due to the work that lies ahead. I will, however, keep you posted with occasional emails (so you know I’m alive and kicking) as post updates come in.

As the recipes and various posts are published live on Substack, they will include all working links and their associated files. They will also be easily found in content sections within the archive and index pages. Trust me, this will be a sweet indexing feature when done!

Please note that most recipes, in their entirety, WILL STILL be available for free subscribers to view – only now in the Substack app or on their computers, phones, or tablets for making. However, the downloadable recipe card files will only be available to paid subscribers.

To enhance the website’s downloadable recipe cards, I’m setting things up in Substack so paid pass members (subscribers) can download and print formatted recipe pages. These pages can then be indexed alphabetically and by suggested contents sections into a three-ring-binder cookbook for keeping. That way, you’ll always have an organized record of your favorites.

Will this work? I’m not sure, but it’s worth a try.

What I am sure of is that heading to my office today, knowing this note was on my task list, encourages me. The thought of having a place to write where I don’t have to be necessarily strategic about the title for search, what images and graphics will go with it, and all the other qualifiers I go through in my brain before hitting publish on something out there in the big, weird world of WordPress makes me feel super hopeful.

This is what I do know for sure:

What we put out into the world, from a place of coherent, heart-led creativity, becomes part of the world we create. In every moment, we co-create the world we exist within.

Most importantly, we get to choose the world we create with every thought, every interaction, and every transaction. I want a place where I can do this intentionally and without self-censorship.

Substack is evolving into an extraordinary online place. In many ways, I continue to receive confirmation that community is everything as we move forward in this ever-changing, dynamic new world. Who we choose to both learn from and share our wisdom with is the web of delight and joy we get to choose. Making this choice is a powerful one, especially for me.

On that note, I continue to serve in complete alignment in a few nourishing ways that have always remained true to my heart, and you’re invited to join me in being part of whatever gives you the feeling of hope and connection:

COOK easy, tested, and perfected gluten-free recipes for foods that never compromise on taste, saving you precious time in the kitchen even when life gets busy.

EAT modern-day gluten-free versions of everyday traditional foods.

DISCOVER recipes reimagined – delicious, clean, and whole foods prepared slightly differently to eliminate gluten.

• Find RECIPES for making gluten-free FOOD for all food lovers gathered at the same table.

• Simple IDEAS for feeling better, maintaining a healthy gut, and INSPIRATION for living your best healthy gluten-free lifestyle.

• Find permanent solutions that can transform you.

• Receive guidance for your unique gluten-free gut health journey to LIVE FULLY NOURISHED every day of your life with practical options to help you feel GfreeDeliciously wonderful!

Because, whether you’re new to gluten-free or have been at it for years, you deserve to live your best gluten-free life without restrictions.

Magic is in the air, along with a lot of other stuff. So, for today, I’m focusing on the magic 🧡 - not writing because I want to say something but because I’ve got something to say.

I welcome you to the new “Sweet Spot,” Where Delicious, Gluten-Free, and Healthy Meet!

✨Feel free to reply to this email with your thoughts or questions. Or you can always comment below. 🤟🏻🌻⛱️🍹🌞

Have a wonderful summer ahead. ‘Till next time…

XOXO,

Coach | Cook | Creator | Publisher of @GfreeDeliciously and GfreeDeliciously.com.

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Your subscriptions support this small business and are much appreciated.

When the Path Is Unclear: A Devotion for the Next Step

Decisions and change are two fundamental aspects of human life that shape our present and future. Every day, we face numerous choices and must make decisions that can alter the course of our lives. From simple daily choices like what to eat for breakfast to major life-changing decisions such as changing careers or moving to a new city, our ability to make decisions is crucial in navigating the complexities of life.

Change, on the other hand, is inevitable. It is the only constant in life and is essential for growth and progress. Whether it is a change in our circumstances, relationships, or the world around us, adapting to change is a skill that is necessary for survival and success. Embracing change allows us to evolve, learn, and become better versions of ourselves.

Throughout the seasons of life, I find myself examining the intricate relationship between decisions and change, thinking about how my decisions might lead to significant changes down the road. Good, bad, or somewhere in between.

In the midst of this reflective pondering, trying to understand the impact of my choices and learning to navigate the uncertainties of change, I find that I’m most empowered to create a future that aligns with my aspirations and goals when I turn to my Bible and God’s Word for guidance.

I hope you enjoy my thoughts in today’s Monday Motivation devotional, written for anyone facing decisions and uncertain changes in their current season of life.

Change can be unnerving for everyone, regardless of age, wealth, or circumstances. And while change can be thrilling, it also introduces uncertainty, which can be unsettling.

In times of difficulty, the journey ahead may seem shadowed and winding. Uncertain. Our vision is often clouded as we struggle to see the path ahead. However, having a clear view of the future is not always necessary. Usually, we only need to focus on the immediate step before us, the next, and the one after that.

In times of uncertainty, we can turn to God’s teachings for direction. His Word serves as a beacon, illuminating our path. While it may not reveal the future in its entirety, trusting in Him and adhering to His guidance, we can navigate each step with clarity. His Word acts as a guide, shedding light on the immediate journey and ensuring we do not stumble into the unknown.

When we depend on His teachings and adhere to them faithfully, we can rest assured in God’s goodwill. Despite our uncertainty about the future, we can move forward with assurance, confident that He will guide us to where we belong, with His loving kindness accompanying us every step of the way.

Father, I am grateful for Your guidance and light in my life. Please lead me as I walk in Your ways today, tomorrow, and the next day, and grant me the faith to entrust my future to You. Amen.

L♥VE this devotion? ✨😇Feel free to reply to this email with any additional questions! Or you can always comment below. 🙏🏻🙇‍♀️🙇🏽‍♂️ Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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When our plans shift, and familiar paths fade…

In seasons of change, it’s easy to feel unsettled, unsure, or even resistant to what lies ahead. But as we’ve seen, change does not place us outside of God’s care—it places us in a new opportunity to trust Him more deeply. The unknown may stretch us, but it cannot separate us from His faithfulness. When our plans shift and familiar paths fade, God remains steady, wise, and near.

The next step may not be fully clear, and that’s okay. Faith is not always about seeing the whole road; sometimes it is simply about taking the next step with a willing heart. As you move forward, remember that God goes before you, walks beside you, and carries you when you are too weary to continue. His grace is sufficient for every transition, and His peace can guard your heart even when life feels uncertain.

Let this be your assurance: change is not the end of God’s goodness. It is often the setting in which His guidance shines brightest. May you hold tightly to His promises, release what you cannot control, and receive with courage the new thing He is doing in your life. And as you step into what comes next, may your heart be anchored not in your circumstances, but in the unchanging love of the One who leads you through them.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

I’m praying you are wonderfully blessed in the week ahead.

‘Till next time,

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One-Skillet Pork Chops and Veggies: A Simple, Satisfying Dinner Made Easy

There’s something especially comforting about a dinner that comes together in just one pan. Fewer dishes, less cleanup, and more time to enjoy the meal—that’s the kind of weeknight win everyone can appreciate. One-skillet pork chops and veggies delivers exactly that: a hearty, flavorful dish featuring tender pork chops seared to golden perfection alongside colorful vegetables that soak up all the savory juices in the pan.

This Midwest-inspired meal is ideal for busy evenings when you want something wholesome and filling without spending hours in the kitchen. The beauty of a one-skillet recipe is its balance of convenience and flavor. As the pork cooks, the vegetables soften and caramelize, creating layers of taste that feel far more impressive than the effort required. Whether you’re cooking for your family, meal prepping for the week, or simply trying to streamline dinnertime, this recipe offers a reliable and delicious solution.

Another reason this dish stands out is its flexibility. You can use a variety of vegetables based on what you have on hand—think potatoes, carrots, green beans, broccoli, bell peppers, or zucchini. The seasoning can be adjusted to suit your taste, whether you prefer a classic blend of garlic, herbs, and black pepper or something with a little more heat and depth. With the right combination, the skillet transforms into a complete meal that feels both rustic and satisfying.

Pork chops are especially well-suited to this style of cooking because they develop a beautiful browned crust while staying juicy and tender inside. When paired with vegetables in the same pan, the result is a cohesive dish where every bite is infused with savory flavor. It’s the kind of recipe that feels homey and dependable, yet still special enough to serve when you want dinner to feel a little more memorable.

If you’re looking for an easy dinner that doesn’t sacrifice flavor, one-skillet pork chops and veggies is a recipe worth adding to your regular rotation. It’s simple, versatile, and comforting—a true example of how a few good ingredients and one pan can create a satisfying meal with minimal fuss.

An Easy All-in-One Midwest Dinner

Finding a delicious and easy dish for a weeknight dinner shouldn’t feel like a quest. Enter this One-Skillet Pork Chops and Veggies recipe, a Midwestern-inspired, hearty, and wholesome meal that perfectly balances flavors and textures cooked in one trusty skillet. This dish not only saves time and effort but also delivers a satisfying meal that will have your taste buds dancing with delight.

For even juicier details about this recipe, read The “Sweet Spot” sister post, which includes bonus information.

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Kitchen Notes

This one-skillet pork chop and veggies dinner is perfect for busy weeknights! It minimizes cleanup and maximizes flavor in a scalable dish that ticks all the boxes for a quick, easy, and delicious all-in-one pan dinner on the stovetop. Hearty and nutritious, the recipe combines savory, thick-cut seared pork chops, skin-on red potatoes, and sweet carrots in a creamy mushroom gravy sauce for a well-balanced meal without the mess!

Footnote(s)

[1] Please note that you DO NOT add water to Progresso Creamy Mushroom Soup.

[2] Today’s pork is very lean, so it is essential not to overcook and follow the recommended cooking temperature. The previous belief that, when cooking all pork chops, you must cook them to 160°F until they are beige throughout has largely disappeared.

Before 2010, the USDA guidelines recommended that pork be thoroughly cooked to 160°F to eliminate all harmful bacteria, which resulted in a dry, tough texture. However, today’s home cooks understand that a temperature of 145° to 155°F (63°C to 68°C) (medium-rare to medium) ensures maximum flavor and tender, juicy pork chop perfection.

To ensure your pork chops cook correctly, insert a probe thermometer into the thickest part of the meat to check the temperature. After cooking, allow the pork chop to rest for five minutes before serving, as it will continue to cook slightly during this time. When slicing the pork chop, you should observe a mostly beige interior towards the outer edges, a hint of pale pink in the center, and a juicy texture.

A Quick Pork Fact

The recommended temperature for pork doneness applies to all pork cuts except ground pork, which should cook to 160°F (71°C). So, whether you’re grilling bone-in loin chops or oven-roasting pork tenderloin, 145° to 155°F (63°C to 68°C) is the perfect temperature to aim for.

L♥VE this recipe? Have you created your own over-the-top delicious version? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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The Spirit of the Midwest in an Easy One-Skillet Meal!

One-Skillet Pork Chops and Veggies is the kind of Midwest meal that proves comfort food does not have to be complicated. With tender pork chops, hearty vegetables, and simple seasonings all cooked together in one pan, it brings together everything people love about a home-style dinner: warmth, flavor, and easy cleanup. It is practical enough for a busy weeknight, yet satisfying enough to serve when you want something a little more special without spending hours in the kitchen.

This dish also captures the spirit of Midwest cooking—straightforward, nourishing, and made to feed the whole table. The combination of savory pork and rustic vegetables creates a balanced meal that feels both familiar and wholesome. Whether you are cooking for family, guests, or just yourself, it delivers a dependable, comforting result every time.

Ultimately, One-Skillet Pork Chops and Veggies is more than just a recipe. It is a reminder that good food can be simple, generous, and made with everyday ingredients. If you are looking for a satisfying one-pan dinner that brings classic Midwestern flavor and easy preparation together, this is a recipe worth keeping in regular rotation.

The One-Skillet Pork Chops and Veggies dish exemplifies the beauty of simplicity in cooking. With just a few common ingredients and one trusty skillet, you can create a hearty and satisfying meal that will impress hungry eaters. So next time you find yourself strapped for time but craving a delicious homemade dinner, look at this ultimate stovetop dinner.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Grab the “Sweet Spot” Supporter Digital VIP Pass to get every last extra-tasty tidbit, with links to our pre-formatted printable PDF 3-ring binder page(s), sent straight to your inbox. You’ll also gain access to other member-exclusive extras, eBooks, and more in our exclusive member pantry.

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One-Skillet Thick-Cut Pork Chops and Veggies with Sautéed Fresh Asparagus and Garlic Toast

Welcome to this week’s installment of Living Fully Nourished, where I’m sharing a balanced one-skillet meal featuring thick-cut pork chops and veggies, plus sautéed fresh asparagus and garlic toast! It’s a great, easy all-in-one dinner for busy weeknights. I’m sure you’ll love it!

Always a favorite at our house, my newest recipe for Easy One-Skillet Pork Chops and Veggies, served with sides of sautéed fresh asparagus and garlic toast, combines savory, thick-cut, seared pork chops, skin-on red potatoes, and sweet carrots in a creamy mushroom gravy for a well-balanced meal without the mess. Balance out the delicious, comforting entrée with fresh asparagus sautéed with warm spices, then plate everything with toasty garlic bread, perfect for sopping up any extra gravy or juices left on your plate. The result is a well-rounded, hearty, flavorful, and comforting meal perfect for Springtime!

It’s been a while since I’ve shared a recipe starring pork chops, so this one, with its excellent combination of flavors, came up, and WOW!

I’ve got to say it’s so worth sharing because it’s a convenient and delicious dish. Alone, this one-skillet thick-cut pork chop and veggies dish is incredibly comforting because it cooks everything in one pan, letting the flavors meld.

With just one skillet and a few common ingredients, you can have a hearty and well-balanced meal ready in about 30 minutes. This makes it perfect for busy weeknights when you want something wholesome and satisfying but don’t have the time or energy for a more elaborate meal.

The star of this meal, the pork chops, is a game-changer for me because they’re a versatile cut of meat that you can elevate with simple seasonings and cooking techniques.

Choosing the Perfect Cut of Pork Chops

One of the most popular cuts of pork chops is the loin chop. Loin chops are cut from the back of the pig and are known for their tenderness and mild flavor. They are leaner than other cuts, making them a healthy option for those looking to cut back on fat. Loin chops can be bone-in or boneless, with the bone adding extra flavor during cooking. These chops are great for quick cooking methods like grilling, pan-frying, or broiling.

Another popular option is the rib chop, also known as the ribeye chop. Rib chops are cut from the pig’s rib section and are characterized by their marbling and rich flavor. They are slightly fattier than loin chops, which contributes to their juicy, succulent texture. Rib chops are best cooked using methods that allow the fat to render and caramelize, such as pan-searing or roasting. Bone-in rib chops are exceptionally flavorful because the bone marrow infuses the meat with additional richness.

The shoulder chop is excellent for those seeking a balance between tenderness and flavor. Shoulder chops, also known as blade chops, are cut from the pig’s shoulder and contain more connective tissue than loin and rib chops. This results in a slightly tougher texture but a more profound, robust flavor. The best method for cooking shoulder chops is cooking them low and slow, or braising or roasting them to break down the connective tissue and tenderize the meat. They are a budget-friendly option that doesn’t compromise on taste.

In summary—

When choosing the perfect cut of pork chops, consider how you plan to cook them, as specific cuts are suited to various cooking methods. Loin chops are ideal for quick cooking, while rib chops excel when cooked with high heat to render the fat. Shoulder chops require more prolonged cooking, resulting in a flavorful and hearty dish. Whichever cut you choose, look for pinkish-red chops with a small amount of marbling for the best flavor and texture.

Trimming and Seasoning the Pork Chops

Preparing the Pork Chops

Before searing the pork chops, pat them dry with paper towels to remove any excess moisture. If the chops have a thick layer of fat on the edges, consider trimming it to prevent excessive shrinkage during cooking. Additionally, using a sharp knife to score the fat around the edges of the chops can help prevent them from curling up during cooking.

How to Season the Pork Chops

Seasoning plays a crucial role in enhancing the natural flavors of the pork chops. In this recipe, salt and pepper keep things super simple. However, a versatile seasoning blend of salt, pepper, garlic powder, and dried herbs like thyme or rosemary would further enhance the flavor profile if you’re more adventurous. Sprinkle or rub the seasoning mixture evenly over both sides of the pork chops. Let the chops sit at room temperature for 15-30 minutes before searing them so that the flavors can penetrate the meat.

Searing the Pork Chops to Perfection

In this new recipe, you’ll start by searing the pork chops until golden brown, locking in their juiciness and flavor. That said, pork chops can be a challenging meat to cook perfectly. I recommend using a probe thermometer inserted into the thickest part of the meat to check the temperature. You want to ensure the pork chops reach an internal temperature of 145°F (63°C) for optimal food safety and juiciness.

Searing

Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat to sear the pork chops. I use butter for searing in this recipe, but a small amount of a high-smoke-point oil, such as grapeseed or olive oil, will also work. Once the pan is hot, carefully place the pork chops, ensuring you do not overcrowd the pan. Sear the chops for 2-3 minutes on each side, without moving them too much, to develop a golden-brown crust.

The Health Benefits of Butter

While butter contains high levels of saturated fat, it has been recognized for its potential health advantages. It is rich in fat-soluble vitamins A, D, E, and K and conjugated linoleic acid (CLA), which has shown positive health effects. But, you should only consume butter in moderation, as excessive saturated fat intake can elevate the risk of heart disease.

So, is butter a healthy fat?

The inclusion of butter in the diet has sparked debate in nutrition. Although it offers beneficial fat-soluble vitamins and CLA, butter is also high in saturated fats. So, consuming butter in moderation is vital to achieving a well-balanced diet.

The Calories in Butter versus Other Cooking Oils

While all oils are high in calories, butter contains fewer calories than other cooking oils. Although fats were vilified in the 80s and 90s, fats are essential to a balanced diet. But that’s not the whole story, which compromises more than enough information for another post. Until I get to summing all that up for you someday, here’s the skinny on calories in cooking oils:

• 1 tablespoon Butter = 102 calories

• 1 tablespoon Avocado Oil = 124 calories

• 1 tablespoon Canola Oil = 124 calories

• 1 tablespoon Coconut Oil = 121 calories

• 1 tablespoon Grapeseed Oil = 120 calories

• 1 tablespoon Olive Oil = 119 calories

• 1 tablespoon Sesame Oil = 120 calories

• 1 tablespoon Vegetable Oil = 120 calories

• 1 tablespoon Peanut Oil = 119 calories

Resting

After cooking, allow the pork chops to rest for five minutes before serving. This resting period allows the juices to redistribute, producing a more tender and flavorful pork chop. When slicing the pork chop, you should observe a mostly beige interior towards the outer edges, a hint of pale pink in the center, and a juicy texture.

Selecting the Right Vegetables

Sweet carrots and melt-in-your-mouth red potatoes add a vibrant pop of color and provide a nutritious boost to the overall meal.

After step four in my recipe, while the vegetables are cooking until they are fork-tender (10-12 minutes), there is more than enough time to sauté the fresh asparagus and warm the garlic toast. Please note the recipes for these below.

The first step in preparing vegetables for cooking is selecting the right ones. Choose vegetables that are fresh, firm, and free from blemishes. Look for vegetables in season, which will be at their peak flavor and freshness. 

Washing and Cleaning

Before you start cutting and cooking the vegetables, it is essential to wash them thoroughly. Rinse them under cold running water to remove any dirt, debris, or pesticides- using a vegetable brush to scrub the outer surface of the potatoes and carrots.

Peeling and Trimming

Use a vegetable peeler to remove the carrots’ outer skin, ensuring that only a thin layer is removed to preserve the nutrients and flavor. To add fiber and preserve as many nutrients as possible in the red potatoes, you’ll leave the skins on, but trim off any bruised or damaged parts to ensure a uniform appearance and texture.

For the Sautéed Fresh Asparagus side dish, trim off any woody ends of the asparagus before cooking.

Cutting and Chopping

How you cut your vegetables can significantly affect the cooking process and the final appearance of your dish. For this recipe, you’ll cut the carrots and potatoes into relatively small, uniform pieces about 1-1/2-inch in length. Cutting the carrots and red potatoes into small bite-sized pieces and wedges ensures they look pretty when everything is ready to eat.

Cooking Method

Once your vegetables are washed, peeled, trimmed, and cut, they are ready to be cooked. In this recipe’s one-skillet method, you’ll sauté the carrots and potatoes in the same skillet where the pork chops were seared over medium heat in the reserved drippings until they soften and become lightly browned and slightly crisp on the outside, about 3-5 minutes.

Then, add the creamy mushroom soup to the skillet and stir it into the vegetables. Reduce the heat to a simmer. Cover the skillet with a lid and let everything hang out, cooking until the vegetables are fork-tender, about 10-12 minutes.

Tips to Help in Monitoring the Cooking Process

Even in preparing simple meals like this Easy One-Skillet Pork Chops and Veggies, monitoring the cooking process is a multi-faceted task that involves temperature control, timing, visual inspection, and taste testing.

Therefore, now it’s time to slow down a little. Turn on some music, pour a glass of your favorite beverage, take a deep breath, and relax as you make dinner.

Take time to pay close attention to what you’re cooking. This simple step will ensure your dishes are always perfectly cooked and your dining experiences are pleasantly memorable.

Here are my best tips for your ultimate success:

Temperature Control

Temperature control is one of the most critical aspects of monitoring the cooking process. Different dishes require specific cooking temperatures to ensure they are cooked thoroughly and retain their flavors. Using a reliable thermometer to measure the temperature of the food and the cooking environment is essential for achieving the tastiest dish possible. In addition, maintaining a consistent cooking temperature throughout the process is crucial to prevent undercooked or overcooked food.

Timing and Monitoring

Timing is another crucial factor in monitoring the cooking process. Knowing how long each ingredient needs to cook and keeping track of the time is essential to achieving the perfect result. Overcooking can result in dry, tough meat or burnt vegetables, while undercooking can lead to foodborne illness. Regularly monitoring the cooking process is vital for adjusting heat, timing, and other factors on the fly.

Visual Inspection

Visual inspection is also vital to monitoring the cooking process. Observing the food’s color, texture, and overall appearance lets you determine if it cooks properly. For example, a golden-brown crust on a pork chop indicates it is seared to perfection, while a pale color may suggest that it needs more time on the heat. Visual cues can provide valuable insight into the cooking process and help you make informed decisions about when to adjust cooking parameters.

Taste Testing

My favorite part. Taste testing is the most enjoyable part of monitoring the cooking process. By sampling the food at various stages of cooking, you can quickly evaluate the flavor, seasoning, and texture to make necessary adjustments. For example, adding more salt, herbs, or spices can enhance the taste of your dish, while adjusting the cooking time can ensure that the food is tender and flavorful. Taste testing allows you, as the creator of your meal, to fine-tune your dishes and create a perfect balance of flavors.

Serving and Enjoying this One-Skillet Thick-Cut Pork Chops and Veggies with Sautéed Fresh Asparagus and Garlic Toast Meal

If you want to create a delicious, satisfying Midwest meal that’s easy to prepare and bursting with flavor, you don’t need to look any further than this one-skillet pork chop and veggies dish.

This dish combines tender, thick-cut pork chops with nutritious carrots and skin-on red potatoes, all cooked in one skillet. This simple yet flavorful meal will please your taste buds, your family, and your guests.

To start, select your ingredients. You will need thick-cut pork chops, fresh carrots, red potatoes, simple salt and pepper seasonings, and a can of gluten-free cream of mushroom soup. The beauty of this meal is that you can customize it to your liking, incorporating more of your favorite vegetables and seasonings to create a dish that suits your preferences.

Begin by seasoning the pork chops with salt and pepper. Heat some butter over medium-high heat in a large skillet and sear the pork chops until they are golden brown on both sides. This initial step helps to lock in the flavor and juices of the pork chops, ensuring that they are tender and succulent when fully cooked.

Once the pork chops are seared, set them aside on a plate and cover them with aluminum foil to keep them warm. Add the chopped vegetables to the same skillet with the reserved pork drippings. Sauté the vegetables until they are tender and slightly caramelized, adding the garlic and herbs for additional flavor if desired. Pour in the cream of mushroom soup and let everything simmer until the vegetables are fork-tender.

If you’re making the sides of Sautéed Fresh Asparagus and Garlic Toast, you should have enough time to do so while everything simmers.

Return the pork chops to the skillet, nestling them among the vegetables, and cover the skillet to allow the ingredients to cook together and meld their flavors.

As the pork chops and vegetables finish cooking in the last few minutes, you’ll notice comforting aromas filling your kitchen with a mouthwatering scent that will make your appetite soar. Once everything is perfectly done, it is time to plate up and serve this delicious meal to your hungry eaters.

All the flavors in this meal are a winning combination. Still, the beauty of this one-skillet pork chop and veggies meal is not only in its simplicity and ease of preparation but also in its versatility. You can pair this dish with a variety of sides, such as rice or a simple, fresh garden salad, to create a well-rounded meal that is both nutritious and satisfying. The combination of protein from the pork chops and vitamins and minerals from the vegetables makes this meal a wholesome option for any day of the week.

Looking for a plant-based option?

You could also swap out the pork protein for portobello mushrooms, beans, or tofu in the skillet, making this dish suitable for vegetarians or anyone looking to add more plant-based options.

Bonus recipes

To round out this meal, you should include Sautéed Fresh Asparagus and The Best Garlic Toast as sides.

Enjoy the complimentary recipe download below. Enjoy!

Bonus Recipes

553KB ∙ PDF file

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Sautéed Fresh Asparagus

Ingredients

1 bunch of fresh Asparagus (about 1-1/4 pounds)

1 tablespoon Olive Oil

2cloves garlic (optional)

1/2 teaspoon Salt

1/4 teaspoon Red Pepper Flakes

Lemon wedges for serving

Instructions

Trim the woody ends of the asparagus spears by cutting off the bottom 1-1/2 to 2 inches, or snap them off where they break easily.

Add the oil to a large skillet over medium-high heat. When the oil begins to shimmer, reduce the heat to medium and swirl the oil to coat the pan. Place the asparagus into the skillet in a single layer to cook, turning occasionally, until lightly golden and just fork-tender, 6-8 minutes.

Reduce the heat to low, and add the garlic (if using), salt, and red pepper flakes. Stir to coat the asparagus and continue cooking until the garlic is softened and fragrant, 1 to 2 minutes more. Immediately transfer to a serving plate.

The Best Garlic Toast

Ingredients

1 loaf of gluten-free French bread or gluten-free Texas Toast

4 cloves of fresh Garlic

1 teaspoon Kosher Salt

6 tablespoons unsalted Butter

3 tablespoons extra virgin Olive Oil

1 tablespoon dried parsley

Chopped fresh parsley for serving (optional)

Instructions

Preheat your oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper and set it aside.

Slice the bread loaves on the bias (at an angle) into good-sized 1/2—to 3/4-inch-thick pieces. A standard-size loaf should yield about 8-10 slices. Place the slices on the prepared baking sheet.

Arrange the fresh garlic cloves on a cutting board, place the broad side of a chef’s knife over the top, and press firmly with your hand to flatten the garlic clove. This will make peeling and mincing garlic much easier.

Peel the paper skin from the cloves, gather the flattened cloves, and mince them as finely as possible. Add the salt to the minced garlic, placing the flat side of the knife on top. Press and drag the knife over the minced garlic to create a paste.

Use a small saucepan on the stovetop to melt the butter. Alternatively, you can use a microwave-safe bowl. Do not brown the butter.

Whisk the olive oil into the melted butter to combine. Then, mix in the minced garlic paste and dried parsley.

One at a time, dip each slice of bread into the butter-and-oil mixture, turning to coat both sides with as much of the mixture as you can.

Once soaked, squeeze the slice of bread with the tips of your fingers to release any excess butter and oil before returning the bread to the baking sheet.

Once each slice of bread has been dipped and squeezed, divide the remaining garlic-and-herb paste among the slices, spreading it thinly.

Place the baking sheet in the oven’s center and bake for 8-10 minutes. When the time is up, remove the pan from the oven and flip each slice using tongs to avoid burning your fingers.

Return to the oven and bake for another 5 minutes or until the bottom side begins to brown and the edges are golden. Remove from the oven and sit for a couple of minutes before serving. The bread slices will soak up some of the butter mixture that’s leaked out during baking.

L♥VE this article? Have you created your own over-the-top delicious version? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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A Comforting, Practical Midwest Meal,

In the end, this one-skillet pork chop and veggies meal is the kind of comforting, practical dinner that proves simple ingredients can still feel special. Thick-cut pork chops bring hearty flavor and satisfying texture, while the sautéed fresh asparagus adds a bright, tender-crisp contrast that keeps the dish balanced. Paired with golden garlic toast, every bite offers a mix of savory richness, freshness, and crunch that makes the whole meal feel complete.

Beyond its delicious flavor, this meal is a winner because it fits real life. It comes together in a single skillet, which means less cleanup and more time to enjoy dinner with family or guests. It’s also easy to adapt based on what’s in season or already in your kitchen, making it as flexible as it is satisfying. Whether you’re planning a cozy weeknight supper or a dependable meal to serve on a busy evening, this dish delivers comfort without complication.

With its hearty protein, fresh vegetables, and simple sides, this recipe is a reminder that a well-rounded dinner doesn’t have to be fussy to be satisfying. It’s warm, wholesome, and full of home-cooked appeal—the kind of meal that invites everyone to the table and leaves them feeling well fed.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Welcome to this week’s installment of The “Sweet Spot”, where I’m sharing what Dear Hubby and I think is the best strawberry rhubarb pie recipe! It’s an old-fashioned recipe inherited a few years back. In this article, you’ll read more about my challenges with it. So, let’s get to it!

The Perfect Pie for Spring and Early Summer!

Can you believe how busy the past few weeks have been? Or am I the only one feeling this?

It’s probably just because it’s Spring, but I can’t believe how quickly the weeks have passed lately. Still, while time flies by, I am pretty excited about the warmer weather and the weekend!

Annnd…with the weekend in mind, although this installment of LFN is a little later than yesterday, when I planned to hit publish, I wanted to be sure to get this new (actually old) recipe, with all my extra notes, out to you for the weekend.

Here’s the recipe link for How to Make Old-Fashioned Strawberry Rhubarb Pie, where you can also print out the recipe card.

About this Strawberry Rhubarb Pie Filling

The pie filling is adapted from a few hand-scrawled notes I found in an old recipe box I inherited from my grandmother’s kitchen a few years back. Without a recipe name, her handwritten note simply said, “Pie Filling,” listing ingredients with measurements for only the salt, orange juice, and pure vanilla extract, with “pure” underlined in pencil. The notation, I’m only guessing, to delineate pure vanilla extract from vanilla flavoring.

I derived the rest of the recipe amounts from studying other strawberry and rhubarb pie recipes, experimenting until everything baked perfectly without being too sweet or tart in taste or a soggy pie mess when finished. It’s a recipe effort that I’m genuinely happy I spent time on, and I hope you find it delightful to your tastes, as we have. So, please let me know in the comments below.

Notes About the Crust

You’ll notice I've made this pie with a traditional lattice crust. From what I’ve seen in cookbooks and through web searches, that’s the conventional way to make it. While a lattice crust requires some extra fuss, I think it’s worth it for this pie’s extra eye appeal. Though, in full disclosure, you need to know I’ve taken a shortcut, using a pastry lattice cutter to make the upper crust as attractive as it is lick-your-lips good!

Of course, you could also use a pastry wheel, sharp knife, or pizza cutter to cut strips 1/2 – 1 inch wide and carefully thread them over and under one another, pulling back strips as necessary to weave the lattice top.

Then again, if making a lattice top seems too fussy, you might cover the filling with the 12-inch pie dough circle after it’s rolled out. Rest assured that if you do, it will still be delicious. Remember to cut slits in the top to form steam vents, and, naturally, trim away the excess overhanging crust and crimp the edges with a fork or your fingers to finish it off.

I like to brush a lattice or traditional circular pie top with milk before baking to help it turn golden brown. Then, sprinkle coarse sugar for a professional baked touch—it melts as it heats, forming a slightly crackly texture with sparkle and crunch on top of the crust.

Alternatively, adding a crumble or streusel topping would also be great. My instructions for making an easy crumble topping are in the kitchen notes on the printable recipe card.

A Little About the Sugar and Nutrition Relating to This Recipe

Because I always prefer to use natural sugars whenever possible, in one reiteration of my recipe trials, I replaced the granulated sugar with honey and the brown sugar with maple syrup, which didn’t work out so well. Even when I increased the starch, the pie became way too runny. The taste was too far from what I thought it should be, overtaking the sweet fruit and tart vegetable flavor. Think more icky-sweet and “maple-tasting” rather than balanced with a slight caramel or toffee-like flavor. Therefore, I circled back to equal parts of 1/3 cup each of light brown and granulated sugar. I guess Grandma knew best.

The Sugars

Almost identical nutrition-wise, brown and granulated (table) sugars, along with honey and maple syrup, fall into the nutritive sweetener category. However, they contain calories and can affect blood sugar levels, so you’ll still need to limit your intake, as they are added sugars in your diet. Therefore, as good as this pie is, I don’t recommend eating half the pie alone in one sitting. 😬

Strawberries

Fresh strawberries are very high in water, which reduces their carb content—fewer than 8 grams of carbs per 3.5 ounces (100 grams). Because there’s so much water in strawberries, that’s one reason you let them sit after you’ve mixed the filling ingredients. Then, when spooning the filling into the crust, leave any excess liquid in the bowl (you don’t want that liquid in the filling—it will make the pie “WAY” too juicy, so discard it).

Strawberries also contain a lot of fiber, accounting for 26% of their carbohydrate content. You have probably heard me talk before about how dietary fibers are essential for feeding the friendly bacteria in your gut, which improves digestive health.

Rhubarb

Like strawberries, rhubarb is a good source of fiber. Fiber is one reason that whole plant foods are good for you. Growing evidence shows that adequate fiber intake may benefit digestion and reduce the risk of chronic disease.

For instance, in one controlled study, men with high cholesterol who ate 27 grams of rhubarb-stalk fiber daily for a month saw their total cholesterol drop by 8% and their LDL (bad) cholesterol by 9%.

So, if you’re wondering, like I did, if the same outcome might happen when eating a pie that contains rhubarb? I honestly can’t tell you. Though I bet I’d get a lot of volunteers signing up for my study. 😉

On a serious note, while rhubarb is not particularly rich in essential nutrients, it is low in calories. Its most significant benefit is that it is an excellent source of vitamin K1, providing anywhere from 26-37% of the daily value in a 3.5-ounce (100-gram) serving, depending on whether it’s raw or cooked. It’s also moderately high in vitamin C, boasting 6% of the daily value in a 3.5-ounce (100-gram) serving.

About the Oxalate in Rhubarb

You should also know that rhubarb is one of the most sour-tasting vegetables due to its high levels of malic and oxalic acid. I wouldn’t be doing my job if I didn’t briefly mention that one of the leading health concerns about oxalate is that it can bind to minerals in the gut, preventing the body from absorbing them. But it’s also important to remember that only some minerals in food will ever bind to oxalate. So, while oxalate is okay for most people, you may want to consult your doctor about your concerns if you know you have altered gut function, such as a high risk for kidney stones.

To wrap things up, foods high in oxalate are also often very healthy, so a strict low-oxalate diet is no longer recommended for all stone-forming individuals. Before changing your diet, it’s wise to consult your healthcare provider or dietician to determine whether you may benefit from limiting your intake of oxalate-rich foods.

L♥VE this article? Have you created your own over-the-top delicious version of this pie? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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Food Thoughts

Gluten-Free Diet & Nutrition

How To

An interesting journey of trial and error and of learning more than I knew before,

Stumbling upon my grandma’s recipe was an interesting journey of trial and error and of learning more than I knew before about the nutrition of strawberries and rhubarb. All those efforts and lessons ultimately proved that making this classic dessert can be just as comforting, vibrant, and satisfying without relying on wheat-based thickeners or a traditional wheat-flour crust.

The key to making the best strawberry rhubarb pie is balancing the bright tartness of rhubarb with the natural sweetness of strawberries, and giving the filling enough structure. Hence, it bakes into neat, sliceable pieces rather than becoming runny. With the right gluten-free crust and ingredients, and a little patience while the pie cools, you can create a dessert that tastes nostalgic, homemade, and beautifully fresh.

Sometimes, making your way through all the little extra recipe details when recreating an old family favorite makes all the difference: choosing fruit that is ripe but not overly wet, adjusting the sugar to suit the rhubarb’s tartness, and brushing the crust for that classic golden finish. Lucky for you, I’ve figured it all out, so you don’t have to. Be sure to check out the recipe. You won’t be sorry you did.

Whether served warm with a scoop of vanilla ice cream or chilled for a cleaner slice, this pie brings together old-fashioned flavor and modern dietary needs in one memorable dessert. It’s a recipe worth keeping close—simple enough for everyday baking, yet special enough for holidays, gatherings, and summer celebrations.

💭Before we go

Lastly, I thought I would share this happy time and homemade project with you.

I couldn’t wait to give my granddaughter her confirmation Bible and the Bible Cover I made for her last weekend. It was a beautiful day celebrating her confirmation with family and close friends.

As many of you know, I love quilting and using my creativity and skills in sewing, quilting, and embroidery (machine and by hand) to make unique projects.

Last year, I worked for weeks to design the basic pattern for the Bible Cover before my grandson’s confirmation. It took me a few tries to get everything in the project to work. The biggest challenge was the zipper—easing stitches around the tight corners, getting everything to lay as it should, and finally, getting everything to zip correctly.

I’m very proud of how the masculine and feminine versions of the covers I’ve designed and made turned out. However, I must admit that the quilted version for my granddaughter, with all the piecing and quilting, was an especially fun project!

A few family members even requested one for themselves!

Because of their popularity with my family and friends who’ve seen them, I’ve been thinking about producing a digital pattern with instructions I could sell so others can make their own Bible covers. Would a digital PDF pattern for sale that people could download be a good idea? Please let me know.

✨Feel free to reply to this email with any additional questions! Or you can always comment below. 🌞😍🪡🧵✂️

Have a wonderful weekend ahead. ‘Till next time,

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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The Best Gluten-Free from Scratch Strawberry Rhubarb Pie

There are few desserts that capture the feeling of springtime baking quite like an old-fashioned strawberry rhubarb pie. With its buttery, flaky crust and vibrant filling, this classic pie strikes the perfect balance between sweet and tart, making every bite taste like the arrival of spring and early summer. The ruby-red strawberries bring natural sweetness and perfume, while the rhubarb adds a bright, tangy edge that keeps the pie from ever becoming overly sugary. Together, they create a filling that is comforting, nostalgic, and irresistibly flavorful.

Old-fashioned strawberry rhubarb pie has long been a favorite in kitchens where seasonal baking matters and simple ingredients shine. It’s the kind of dessert that feels both rustic and special, equally welcome at a family Sunday supper, a summer picnic, or a holiday table. The appeal lies not only in its flavor, but also in its charm: a home-baked pie with bubbling fruit beneath a golden crust has a way of bringing people together and inviting them to slow down for a moment.

Part of what makes this pie so beloved is its timelessness. Recipes may vary slightly from one family to another, but the essence remains the same: ripe strawberries, fresh rhubarb, sugar, a touch of thickener, and a pastry crust that bakes to tender perfection. Some bakers prefer a lattice top for a classic farmhouse look, while others choose a full crust with steam vents or a crumble topping for extra texture. No matter the style, the result is always the same—a dessert that feels nostalgic, generous, and deeply satisfying.

Whether you grew up eating it or are trying it for the first time, old-fashioned strawberry rhubarb pie offers a delicious reminder that the simplest desserts are often the most memorable. Its bright, fruity filling and warm, homemade character make it a recipe worth keeping, sharing, and returning to again and again.

Make this Ultimate Old-fashioned Indulgence in A Buttery, Flakey, (Gluten-Free) Homemade Pie Crust

There’s just something about Springtime and fresh strawberries and rhubarb that inspires the pie baker in me. This recipe for Old-Fashioned Strawberry Rhubarb Pie is a classic. Its perfect tart-and-sweet taste reels me back to flavorful springtime and summer good times, porch swings, and sharing with family and friends. I guess I’m forever the romantic. I do love this pie!

👩‍🍳 Make this pie with our Best Buttery, Flaky, Gluten-Free Pie Crust recipe using one of our favorite all-purpose gluten-free flour blends. 👩‍🍳

For even juicier pie details, read The “Sweet Spot” #035, which includes bonus information about this recipe.

A fruit-and-vegetable match made in heaven,

If you love strawberries and rhubarb, this seasonal fruit and vegetable combination is terrific in this old-fashioned pie worth resurrecting. By making it gluten-free, it also updates the classic springtime and early summer pie to meet gluten-free dietary requirements, so everyone can enjoy a slice of the pie (so to speak).

So, whether you’re new to gluten-free pie baking or a seasoned pro, I think you’ll find that this old-fashioned strawberry rhubarb pie classic—now made gluten-free—is guaranteed (if you’re anything like me) to infatuate the pie baker in you, too, with fresh strawberries and rhubarb straight from the garden or market stand.

Indeed, it’s become one of my favorite pies and ways to use fresh strawberries, and when rhubarb season is finally here, the combination begs for pulling out all the stops to find excuses to serve it.

💭 Before you get started

You need to know this recipe is so much easier than it looks!

From start to finish, this yummy, classic Old-Fashioned Strawberry Rhubarb Pie will draw you in with the first hint of its sweet aroma as it bakes. It will lure you (and anyone lucky to be within smelling distance) with drool-worthy, fruity, fragrant, caramelized, sugary smells. The strawberry and rhubarb intermingle, making the filling deliciously luscious as it bubbles and peeks up through the buttery crust, baking to a beautiful golden-brown top with rosy-hued eye appeal.

Equal parts tart and sweet, it’s the perfect tasty pie dessert to share. I encourage you to enjoy this indulgence while sitting among family and friends on the porch in the cool breezes of early summer. 

And, like strawberries and rhubarb (as if they were made for each other), I recommend serving a generous slice of pie with a dollop of ice cream or real whipped cream.

Served this way – it’s sweet, tart, juicy, cool, creamy, and, well… perfect in every way!

To complete the recipe, please refer to my recipe for the Best Buttery, Flaky, Gluten-free Pie Crust and double it to make a two-crust pie.

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Kitchen Notes

This classic ruby-hued Old-Fashioned Strawberry Rhubarb Pie is the perfect balance of tart and sweet. The mouthwatering filling is made without tapioca and packed with juicy strawberries and tart rhubarb, all baked in a buttery, flaky, gluten-free homemade pie crust. Easy to make, it’s a super tasty springtime or early summer dessert indulgence and so good with a scoop of vanilla ice cream!

1 Homemade Pie Crust recipe (you will need two crusts: one for the bottom and one for the top)

Footnote(s)

[1] We’ve used a Pastry Lattice Roller Cutter to make the top crust extra pretty. Alternatively, use a pastry wheel, sharp knife, or pizza cutter to cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave the top.

[2] If making a lattice top seems too fussy, cover the filling with the 12-inch pie dough circle after it’s rolled out. Cut slits in the top to form steam vents. Trim and crimp the edges. Alternatively, adding a crumble or streusel topping would also be great.

[3] After the first 20 minutes of baking, if the top crust looks like it’s browning too quickly, place a pie crust shield around the pie’s edges (or cover the top with aluminum foil) to prevent it from browning too quickly. Additionally, brushing the top of the gluten-free crust with a little milk will help it turn a lovely golden brown. Then, I sprinkle coarse sugar for a professional baked touch—it melts as it heats, forming a slightly crackly texture with sparkle and crunch on top of the crust.

Easy crumble topping:

Combine 1/2 cup brown sugar and 1/2 cup gluten-free all-purpose flour in a small bowl. Using a fork, cut 2-3 tablespoons of cold, diced butter into the flour mixture until the mixture is crumbly. Sprinkle evenly across the top of your pie before baking.

Make Ahead & Freezing Instructions:

This is a great pie to make one day in advance since it is so juicy – the filling will have time to set overnight. The pie crust dough can also be prepared beforehand and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator, then let it come to room temperature before serving. The prepared filling can also be frozen for up to 3 months and thawed overnight in the fridge before use.

L♥VE this recipe? Have you created your own over-the-top delicious version? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.

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Fruit & Vegetable Desserts

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A Beloved Combination that’s Stood the Test of Time,

This old-fashioned gluten-free strawberry rhubarb pie proves that classic comfort food doesn’t need to be left behind when making dietary adjustments. With its tender, flaky gluten-free crust and the perfect balance of sweet strawberries and tart rhubarb, every slice delivers the nostalgic flavor of a homemade pie that feels both timeless and fresh. The filling bakes into a beautiful ruby-red center, while the crust provides just the right amount of richness and structure to hold it all together.

Our recipe is more than just a gluten-free alternative; it’s a reminder that traditional flavors can be preserved, adapted, and shared without compromise. If you’ve been craving a dessert that celebrates seasonal fruit and old-fashioned baking, this strawberry rhubarb pie is a wonderful place to start. One bite is enough to understand why this beloved combination has stood the test of time—and why it deserves a place in your kitchen again and again.

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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Grab the “Sweet Spot” Supporter Digital VIP Pass to get every last extra-tasty tidbit, with links to our pre-formatted printable PDF 3-ring binder page(s), sent straight to your inbox. You’ll also gain access to other member-exclusive extras, eBooks, and more in our exclusive member pantry.

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Welcome to this week’s installment of Living Fully Nourished, where I’m sharing two new, easy, quick recipes you won’t want to miss! I’m back from an unplanned Spring (email) break. I’ll also be letting you in on an across-the-board update about anonymous recipe star ratings, which is improving everyone’s integrity in ratings, comments, and reviews. And along those lines, I have a small favor to ask. So, let’s get to it!

A wild calendar week, easy recipes, and carving out time in busy schedules

Last week was one of those wild Spring calendar weeks when it felt like my regular schedule barely got started when it came to a whirlwind close, all in the same breath. So, I was glad I had some leftovers to make the best vintage meatloaf sandwich, which is also one of the newest recipes on the website.

As with many of my recipes, when writing them up, my mind revisits the different ways I’ve made and served whatever I’m writing about. This time, it took me down memory lane with condiments like our favorite dipping sauce, a copycat Chick-fil-A Sauce (my other new recipe on the website), and even bottled horseradish with ketchup, which gave it a kind of cocktail sauce vibe that (really) didn’t do it for me.

An unplanned Spring (email) break

Then, I overwhelmed myself wanting to post yet another new recipe that I’ve been working on for gluten-free homemade Texas Toast that I love using for meatloaf sandwiches, and that’s when I decided it was time for a Spring break (of a sort) to do something else that’s fun outside of the kitchen.

It’s not that I don’t love the excitement of springtime weeks filled with things to do from sunup to sundown. These days, my full daily schedule includes everything from tidying up outside after the winter months to planning flower and vegetable gardens. I love all my projects, but sometimes they can seem to pile up, with more than I’m ready to commit to after the more dormant winter months.

Do you have this problem too?

For whatever reason, this Spring, I must admit that a slower, steadier drip of activities lining up my week is more my style these days. 🤪

Then it dawned on me: I’ve been (almost unconsciously) tweaking my hours, arranging and blocking my daily schedule to allow for more free time—deliberate slower times to enjoy the other things I’ve worked hard for, like doing projects in my sewing and art studio, which I recently facelifted.

And that’s not a bad thing.

Taking the time to break occasionally and engage in calming activities like reading my Bible, yoga, meditation, sewing, hobbies, and journaling helps me feel more centered and connected.

Resisting the urge to focus on a to-do list or endlessly scroll through social media accounts can be challenging. I know. However, when you consciously pause and immerse yourself in a slower-paced life, I find you can experience greater peace and calm.

It’s so easy to get caught up in our busy schedules and endless to-do lists, neglecting our own mental and emotional well-being.

Slowing down allows us to recharge, refocus, and realign with ourselves. It enables us to experience fully and appreciate the world around us- being grateful and present for the people and places that make us whole.

So, if you missed my email last week, now you know that I was only briefly lured away by an unplanned Spring (email) break, that’s all. In the future, I may take even more short breaks now that the weather is warmer and summer is near.

After all, I’m still trying to find that workable life balance between everything I love to do.

💭Before we go

Asparagus, chives, and fresh rhubarb are popping up in the garden with the full vim and vigor of springtime excitement. As the green grass begins to grow tall, garden seeds sprout, and the outdoors around Lac du Nibiinaabe bursts into full bloom. Now more than ever, it feels good to take a deep breath, to deliberately carve out time to sit back and enjoy a Springtime moment with some mellow music and a cup of tea.

I hope you can find time for a Spring break as well. If only for an hour or two.

🌱🪻Feel free to reply to this email with any additional questions! Or you can always comment below. 🌞🤌🏻😌🙏

Have a wonderful weekend ahead. ‘Till next time…

As always, I’m grateful you’re here and that The “Sweet Spot” has a place in your kitchen, in the meals that you prepare, and in the moments gathered around your table. Enjoy!

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