Want to welcome fall in style? Cook up a pot of pumpkin risotto! Its bright orange color and autumnal flavor makes it the ideal dinner or side dish for the season. Homemade risotto is easy to whip up: all you need are a few ingredients and a bit of time to stir in that luxurious broth until it all becomes absorbed by the rice. Grab a glass of wine and let’s get cooking!

Ingredients in pumpkin risotto

Risotto is an Italian rice dish where short grain Arborio rice is cooked in broth until it becomes creamy. Most methods use butter, onion, and garlic, white wine to deglaze the pan, and Parmesan cheese to finish. Using canned pumpkin adds a bright orange color and autumnal flavor, paired with fresh and dried sage. Here are the ingredients you’ll need for this pumpkin risotto recipe:

• Arborio rice
• Pumpkin puree
• Vegetable or chicken broth
• White wine
• Onion and garlic
• Butter and olive oil
• Parmesan cheese
• Fresh and dried sage

Notes on arborio rice

Arborio rice is a type of short grain Italian rice that is used to make risotto and other dishes like rice pudding and arancini. This type of rice absorbs the liquid as it cooks, naturally creating a creamy and thickened texture.

Do not substitute another variety of rice in this risotto recipe. The recipe does not work with something like long grain rice. Arborio rice is easy to find at your local grocery, so make sure to find the real thing!

On cooking with wine

Risotto is classically made with white wine to deglaze the pan, so this pumpkin risotto uses white wine too. Most of the alcohol is cooked out in the cooking process, so it should be suitable for children and pregnant mothers.

However if you prefer (or simply don’t want to crack open a bottle), you can skip the wine and it will still taste great. If you do choose to use it, make sure to pour yourself a glass while cooking!

Tips for making pumpkin risotto

Making a risotto is simple, but it does require a little know-how to get the best result. Here are our top tips for making this pumpkin risotto:

• Heat the broth. The rice immediately absorbs broth if it’s hot, but if the broth is cold it changes the temperature of the dish and affects the cooking process. You’ll want a few ladles of warm broth at a time.
• Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes.
• Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat too low, the rice grains can get waterlogged.
• It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth.

Leftovers and make ahead info

Here’s one thing to note: this pumpkin risotto is best served immediately. You can try making it in advance or storing leftovers, but the texture becomes compromised. Here are a few notes on storage:

• The rice texture will become thick as it sits, especially when it’s chilled.
• If desired, you can reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.
• We don’t recommend making this recipe in advance, but if you want to try, undercook the risotto slightly at first, then reheat and finish it off with the final few scoops of broth before serving.  

Ways to serve pumpkin risotto

You can serve pumpkin risotto as a side dish, or make it a main dish by adding a protein source and some sides with fiber. If you’re making it into a fall dinner, make sure to add a protein because risotto in itself is not filling enough for a meal. Here are a few ideas for how to serve it:

• As a side dish for chicken, salmon or shrimp
• As a main dish, with baked asparagus or roasted broccoli and a crisp apple salad
• As a vegetarian main with easy cannellini beans as a protein and a few easy sides
• Topped with scallops like pan seared scallops
• At holiday dinners like as a Thanksgiving side dish

More pumpkin recipes

When it’s the season for pumpkin, it’s time for all the pumpkin recipes! Here are a few favorites to try:

• Try Pumpkin Bread with maple glaze
• Make creamy and delicious Pumpkin Dip
• Go for Pumpkin Chocolate Chip Muffins or Pumpkin Spice Pancakes
• Opt for 10 Pumpkin Breakfast Recipes like Pumpkin Baked Oatmeal or Pumpkin French Toast

01

Pumpkin Bread (1 Bowl!)

02

Pumpkin Dip

03

Pumpkin Chocolate Chip Muffins

04

35 Easy Pumpkin Recipes

This pumpkin risotto recipe is…

Vegetarian and gluten-free.

Pumpkin Risotto

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6

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Description

Pumpkin risotto is perfect for fall! Cook it up with sage and Parmesan and it’s a cozy autumn dinner or side dish.

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Ingredients

• ½ cup minced sweet onion
• 2 cloves garlic, minced
• 1 quart chicken broth or vegetable broth
• 15-ounce can pumpkin puree
• 1 teaspoon dried sage
• 1 ½ teaspoons kosher salt
• 4 tablespoons salted butter, sliced into 4 pieces
• 2 cups dry white arborio rice
• 1 cup dry white wine, such as Pinot Grigio or Chardonnay*
• ¾ cup grated Parmesan cheese, plus more for garnish
• 1 tablespoon finely chopped fresh sage (optional but recommended)
• Freshly ground black pepper

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Instructions

1. Prep the vegetables: Mince the onion and garlic and noted above.
2. Heat the broth: Combine the broth, pumpkin puree, and dried sage with 2 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
3. Sauté the vegetables: In a large skillet, place the butter in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Add the minced onion cook for about 2 minutes until tender and fragrant. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
4. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. Try not to go past al dente or the final risotto will be too soggy. (You’ll have some broth left over: save it for reheating leftovers.) 
6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese, fresh sage, and ½ teaspoon kosher salt. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto.
7. Serve immediately with additional Parmesan cheese to top. You’ll have about 1 ½ cups broth remaining; save it to stir in to get a creamier texture when serving (the rice absorbs liquid as it sits) or to refresh leftovers.  
8. Storage info: The flavor and texture are best served immediately. If desired, you can reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste. We don’t recommend making it in advance, but if you want to try, undercook the risotto slightly at first, then reheat and finish it off with the final few scoops of broth before serving.  

Notes

*If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.

• Category: Rice
• Method: Stovetop
• Cuisine: Italian inspired
• Diet: Vegetarian

Keywords: Pumpkin risotto, pumpkin risotto recipe

A Couple Cooks - Recipes worth repeating.

Here’s a dinner idea that gives you maximum return on investment: this Honey Glazed Salmon recipe! In under 30 minutes, you’ve got tender, flaky salmon fillets that are bursting with flavor from a sticky glaze of honey, soy sauce, miso and garlic. That’s what we mean by return on investment: there’s little time needed to make this incredible dish that will have everyone licking their plates clean!

Ingredients in honey glazed salmon

This honey glaze for salmon can be made in just 5 minutes, making it the ideal quick sauce for weeknight meals. Mix up the 6-ingredient sauce in a bowl, then brush half of it onto the salmon. Broil it up, then pour the remaining glaze on before serving. It makes the best sticky sauce that coats everything in savory sweet flavor. Here’s what you’ll need for this recipe:

• Salmon fillets, wild caught if possible
• Olive oil
• Yellow or white miso
• Honey
• Soy sauce
• Rice wine
• Garlic powder
• Ground ginger
• Olive oil, for brushing

Types of miso

Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. It’s known for its intense savory flavor, otherwise known as umami: the fifth flavor. You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso butter recipe: sometimes they’re labeled as “light miso”.

• White miso (Shiro miso): This variety has a mild, more delicate flavor and less salt than darker miso.
• Yellow miso: This type is fermented a little longer than white miso and has a mild, lightly sweet flavor.
• Red or dark miso: This variety is fermented longer than white or yellow miso. It has a very strong flavor and can overwhelm the flavors in a dish, so we don’t recommend using it here.

Tips for buying salmon

The most important thing when it comes to making this honey glazed salmon recipe is the quality of the fish. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked: while it’s not harmful, it doesn’t look appetizing! Here’s what to know when shopping for salmon:

• 1 to 1 1/2-inch thick fillets are good for this recipe and look impressive; you might find it labeled center cut at the store.
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
• Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work too, but try to find highest-quality frozen salmon. Avoid those big economy-sized bags, which we’ve found it typically thinner and can taste fishy.

How to cook honey glazed salmon

This honey glazed salmon recipe is broiled salmon, an efficient method that skips the oven preheating time and cooks the fish in just 10 minutes! You can also make this recipe oven baked or grilled (see below), but our favorite way is broiled because it’s so quick and it gets nicely crisp and browned on top. Oven baking can work, but the salmon comes out more moist and soft. Here are a few tips for this recipe:

• Allow the salmon to come to room temperature before cooking (brine it if possible!). This can take 15 to 20 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside. We recommend brining the salmon, which is letting it sit in salt water while it comes to room temperature. This helps to season the fish and also avoids the white stuff (albumin) when the fish is cooked.
• Remember the thickness determines the cook time. 1-inch salmon takes 8 to 11 minutes to broil. Very thin salmon can broil in just 5 minutes, so adjust the cook time accordingly.
• Keep an eye on the broiler! Salmon can go from pink to brown very quickly in the broiler: so don’t stray too far away, especially at the end of the cook time.
• The salmon is done with the internal temperature is 125 to 130°F when measured in the thickest part. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.

Other methods: baked and grilled

This honey glazed salmon recipe also works baked or grilled! Here’s how to do it:

• Baked: Follow the instructions in Easy Oven Baked Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before baking, then pour on the remaining half once it’s done.
• Grilled: Follow the instructions in Grilled Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before grilling and brush on half afterwards.

More salmon recipes

This honey glazed salmon recipe is one of our favorite salmon recipes to date! Here are a few more to try with this tasty fish:

• Try Brown Sugar Salmon or Honey Garlic Salmon
• Mix up Stuffed Salmon
• Try fan-favorite Salmon Rice Crunch Bowl
• Go for Easy Salmon Bites or Greek Salmon Salad
• Make Grilled Salmon or Pan Seared Salmon

01

Brown Sugar Salmon

02

Honey Garlic Salmon

03

Stuffed Salmon

04

35 Easy Salmon Recipes

This honey glazed salmon recipe is…

Pescatarian, dairy-free, and gluten-free.

Honey Glazed Salmon

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

Impress everyone with this honey glazed salmon recipe! The easy flavorful sauce features honey, soy, miso and garlic.

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Ingredients

• 1 1/2 pounds salmon fillets, room temperature
• Olive oil, for brushing
• ½ teaspoon kosher salt, plus more for brining
• 2 tablespoons yellow or white miso
• 2 tablespoons honey
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon rice wine
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground ginger
• Chopped parsley, for garnish (optional)

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Instructions

1. Brine the salmon* (optional): In a shallow dish whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes.
2. Preheat the broiler to high.
3. Make the glaze: Meanwhile, in a small bowl, stir together the miso, honey, soy sauce, rice wine, garlic powder, and ground ginger.
4. Prepare the salmon: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush the salmon with a bit of the olive oil and sprinkle with the ½ teaspoon kosher salt evenly divided among the fillets. Reserve about half of the glaze and brush the remainder on the salmon.
5. Broil the salmon: Broil 7 to 10 minutes for 1-inch thick salmon (or less for thinner fish), until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Pour the reserved glaze onto the salmon and garnish withe parsley, if using. Serve immediately. Leftovers last refrigerated for up to 3 days. 

• Category: Main dish
• Method: Broiled
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Honey glazed salmon

A Couple Cooks - Recipes worth repeating.

“Life changing” is a phrase that’s completely over-used, but here’s a little kitchen trick that we think truly is…yep, life changing. Try this incredible oven baked chicken thighs recipe! This easy method is the secret to perfectly seasoned meat with a crispy skin and juicy, succulent interior. Dunk them in a bit of buffalo ranch and it’s pure heaven (and in all honesty, the favorite bite I’ve taken all year!). Here are all the tricks of how to bake chicken thighs to perfection.

What you need for this chicken thighs recipe

Many chefs and experts say chicken thighs are the best cut of chicken. Why? They’re fattier than chicken breasts, which gives them a more intense, rich flavor than the white meat.

The best type for baked chicken thighs is bone-in, skin-on thighs. When you bake chicken with the bone in, the flavors inside the bone spread out onto the meat, leaving you with a meatier, richer flavor (per Bon Appetit, who says “bone-in chicken thighs are just plain better.”).

In our taste tests, we tend to agree. Boneless, skinless chicken thighs might be easy to eat, but they don’t hold a candle to the bone-and-skin version! Plus, the crispy skin adds both flavor and texture.

How to season baked chicken thighs

The best seasonings for baked chicken thighs? Our custom seasoning blend works wonders. The secret is to make sure to rub the blend on all sides of the chicken and under the skin. That’s right, just stretch the skin and rub a generous amount under it. This is the key to infusing the seasoning throughout the meat! Here are the ingredients you’ll need for the chicken seasoning are:

• Kosher salt
• Smoked paprika
• Garlic powder
• Onion powder
• Dried thyme
• Cumin
• Chili powder
• Allspice

The key to crispy baked chicken thighs

The key to crispy baked chicken thighs isn’t really a secret: people have been talking about it for years. It’s baking powder! Add a bit of baking powder to the seasoning mix and it makes for a perfectly crispy skin. What’s the right ratio? In the recipe below, we use 1 teaspoon baking powder for 3 pounds bone-in, skin-on chicken thighs.

How long to bake chicken thighs

How long to bake chicken thighs depends on the temperature of your oven: at 450°F you’ll need 25 to 30 minutes or until the internal temperature is 165°F at the thickest point. You’ll want to use an oven-safe rack that’s placed on top of a baking sheet to get the best crispy exterior. Here’s how to bake chicken thighs:

1. Preheat the oven to 450°F.
2. Pat the chicken dry. Sprinkle the seasoning mixture on all sides of the chicken, then rub it under the skin as well. Arrange the chicken thighs on a oven-safe rack that’s placed on top of a baking sheet.
3. Bake 25 to 30 minutes, until the internal temperature of the chicken at its thickest part is 165°F.
4. Allow the chicken thighs to rest at room temperature for 5 minutes before serving.

Note: You can also use the convection setting on your oven. Set it to 450°F and reduce the bake time to 20 to 25 minutes.

Sauces to serve: buffalo ranch and more!

These baked chicken thighs come out irresistibly crispy and perfectly seasoned. Take them up another level served with buffalo ranch sauce, a quick and easy dipping sauce you can stir together in just a few minutes! The first bite I had of these with the sauce was pure bliss. Of course, there are many other sauces for chicken thighs! Here are a few ideas:

• Buffalo Ranch
• Chipotle Ranch
• Homemade Ranch
• Lemon Pepper Sauce
• Mustard Sauce or Honey Mustard
• Cilantro Lime Sauce
• White BBQ Sauce
• Sour Cream Sauce

Buy organic chicken if possible

When shopping for baked chicken thighs, keep in mind: the best chicken to buy is organic. Buying organic makes sure that it is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating, and overall: it just tastes better!

Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like grazing on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

More chicken recipes

Let us know what you think of this chicken thighs recipe in the comments below! We hope you’ll love it as much as we do. Here are a few more chicken recipes for inspiration:

• Try Creamy Garlic Chicken
• Make a Rotisserie Chicken
• Go for Grilled Chicken or Pesto Chicken
• Make a Chicken Pesto Sandwich or Chicken Corn Chowder

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Creamy Garlic Chicken

02

Rotisserie Chicken

03

Grilled Chicken

04

Pesto Chicken

This baked chicken thighs recipe is…

Gluten-free and dairy-free.

Baked Chicken Thighs (Best Ever!)

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★★★★★

4.3 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4

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Description

This oven baked chicken thighs recipe is truly the best! Here’s how to bake them so they’re succulent and juicy, with a crispy exterior.

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Ingredients

• 8 large chicken thighs, bone-in, skin-on, organic if possible (about 3 pounds)
• 2 teaspoons* kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ¼ teaspoon allspice
• 1 teaspoon baking powder
• 1 recipe Buffalo Ranch, for serving (optional)

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Instructions

1. Preheat oven to 450°F.
2. Pat the chicken dry. In a small bowl, mix the salt, seasonings, and baking powder. Sprinkle the seasoning mixture on all sides of the chicken, then rub it under the skin as well. Arrange the chicken thighs on a oven-safe rack that’s placed on top of a baking sheet** (or use an oiled aluminum foil-lined baking sheet).
3. Bake 25 to 30 minutes, until the internal temperature of the chicken at its thickest part is 165°F. (Or, use the convection setting on your oven and bake 20 to 25 minutes.)
4. Allow the chicken thighs to rest at room temperature for 5 minutes before serving. Serve as is or with Buffalo Ranch for dipping.

Notes

*Use 1 ½ teaspoons kosher salt if you prefer a less salty flavor.

**We use this baking sheet and rack combo.

• Category: Main Dish
• Method: Baked
• Cuisine: Chicken
• Diet: Gluten Free

Keywords: Baked chicken thighs, how long to bake chicken thighs, baked chicken thighs recipe, oven baked chicken thighs, how to bake chicken thighs

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A Couple Cooks - Recipes worth repeating.

Here’s an impressive dinner idea that’s simple and flavor-packed Miso Salmon! Miso makes kitchen magic, adding a developed savory flavor to everything it touches. Here it features in a miso glaze that’s so punchy, you’ll want to brush a glossy swipe onto just about everything. Brush it on a tender fillet of salmon before and after broiling, and it’s absolutely stunning. In fact, we couldn’t tear ourselves away from taking bites!

What’s in miso glaze?

The secret to miso salmon is this tasty miso glaze. It works on about anything, like any type of fish (like tuna or cod) or sauteed vegetables. The star is miso, a Japanese fermented soybean paste that’s full of nutrients and salty flavor. This glaze comes together in just a few minutes and uses only 5 ingredients (plus salt). Once you whisk together the ingredients, there may still be some chunks of miso that do not dissolve: that’s ok! Just try to get it as smooth as you can. Here’s what you need for the miso glaze:

• Miso: We like the flavor of yellow or light miso for this recipe.
• Soy sauce: Substitute tamari or coconut aminos as necessary.
• Rice vinegar
• Sugar: Substitute maple syrup or honey if you like.
• Sriracha hot sauce
• Salt

Types of miso

Miso is a Japanese fermented soybean paste that’s full of nutrients and salty flavor. It’s known for its intense savory notes, otherwise known as umami: the fifth flavor. You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso salmon recipe, which might be labeled as “light miso” at the store.

• White miso (Shiro miso): This variety has a mild, more delicate flavor and less salt than darker miso.
• Yellow miso: This type is fermented a little longer than white miso and has a mild, lightly sweet flavor.
• Red or dark miso: These types are fermented longer and have a very strong flavor that can overwhelm a dish if it’s not customized for them. We don’t recommend using either type here.

Buy a high quality piece of salmon

The other part of this miso salmon recipe that’s important: finding a great piece of salmon! It tastes best with a high quality of fish. We splurged and used King salmon for this one, and it came out beautifully tender and juicy. But this isn’t always in budget, and it tastes great with a nice piece of Coho or Atlantic salmon too. Here are some pointers one how to buy the best salmon:

• 1 to 1 1/2-inch thick fillets are good for this recipe, which might be labeled “center cut” at the store.
• Fresh salmon is best. You can find good frozen salmon, too. But for the very best quality, find fresh fish from your local seafood counter.
• Buy wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Coho is a good choice. We like Coho salmon for its mild flavor; it’s a good mid-priced option. King salmon tastes incredible, but it’s more of a splurge. Atlantic salmon is often farmed salmon; try to research its origin before buying.

Tips for broiling miso salmon

There are lots of ways to cook salmon. For this miso salmon recipe, we chose broiled salmon because it is quick and easy! It also results in a crispy top, which is our favorite texture for this fish. Here are a few tips for broiling:

• Let the salmon come to room temperature, or brine it (lower quality salmon). It’s important to let the salmon come to room temperature before broiling it so it cooks evenly. If you’re using lower quality salmon, you may want to brine it during this time to reduce the white stuff (albumin). Go to Step 1 of this Broiled Salmon recipe.
• Broilers vary, so watch the cook time carefully! The exact timing for this broiled salmon depends on your specific broiler and the thickness of the fish. It will be different every time: so watch closely. Estimate 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon. A food thermometer is nice for judging when the salmon is done.
• Most broilers are about 3 to 5 inches from the heating element. If yours is closer, take care and watch the salmon during the cook time.

Other ways to cook the fish

You can choose any salmon cooking method you like for this miso salmon recipe; the only caveat is when to add the glaze. Here are a few other options with notes on how to adapt them:

• Pan Seared Salmon: Paint on a bit of the glaze when you flip the salmon to skin side down, then add a little more after it’s out of the pan.
• Oven Baked Salmon: Use the glaze in the same way as broiling!
• Grilled Salmon or Grilled Salmon in Foil: Paint the glaze on right before adding the fillets to the grill, then paint with more glaze after grilling.

Sides to serve with miso salmon

What to serve with miso salmon to make it into an easy dinner? There are so many options! Here are some of our favorite sides for salmon:

• Edamame: Try 5-Minute Shelled Edamame or Easy Edamame.
• Rice or quinoa: Try Perfectly Seasoned Quinoa, Lemon Rice, bright green Jade Rice, or Jasmine Rice.
• Mixed vegetables: Add colorful Ultimate Sauteed Vegetables.
• Brussels sprouts: These Spicy Brussels Sprouts, Crispy Brussels Sprouts, or Roasted Brussels Sprouts would be fantastic.
• Noodles: Add a side of Soba Noodles with sesame marinade, or try Garlic Butter Noodles.

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Quick Soba Noodles

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Lemon Rice

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5-Minute Shelled Edamame

04

Crispy Brussels Sprouts

This miso salmon recipe is…

Pescatarian, gluten-free, and dairy-free.

Easy Miso Salmon

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★★★★★

4.5 from 6 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner. 

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Ingredients

• 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
• 2 tablespoons light or yellow miso
• 2 tablespoons soy sauce (or tamari or coconut aminos)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar (or maple syrup)
• ¼ teaspoon Sriracha hot sauce
• ¼ teaspoon kosher salt
• Optional garnish: Sliced green onions, sesame seeds

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Instructions

1. Let salmon rest at room temperature for 20 minutes.
2. Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). 
3. Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
4. Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.

• Category: Main Dish
• Method: Broiled
• Cuisine: Asian inspired
• Diet: Gluten Free

Keywords: Miso salmon

Best salmon recipes

Salmon is one of the best healthy dinner ideas! Here are some more salmon recipes to add to your repertoire:

• Sear up some flavorful Blackened Salmon, Maple Glazed Salmon or Cajun Salmon
• Bake up Sheet Pan Salmon and Asparagus
• Make zingy Lemon Garlic Salmon with lemon butter sauce, or
• Mix up a fresh and delicious Smoked Salmon Salad
• Pat it into tasty Classic Salmon Burgers or Easy Salmon Cakes with tartar sauce
• Add a crunchy topping with easy and classy Pistachio Crusted Salmon or Pecan Crusted Salmon
• Top it with bright green sauce for Pesto Salmon
• Add zingy lemon caper sauce for Salmon with Capers
• Cover it in creamy dill sauce for Lemon Dill Salmon
• Make a tasty Salmon Bowl drizzled with tahini sauce or miso sauce

A Couple Cooks - Recipes worth repeating.

You know those recipes where people rave and only you know the secret that it’s actually easy to make? That’s the case with this Creamy Sun Dried Tomato Pasta! There’s major wow-factor to this pasta, which comes together in just 30 minutes. Earthy, fruity sundried tomatoes lend a meaty quality to this easy vegetarian dish, which is bathed in a Parmesan cream sauce. We couldn’t stop raving about each bite!

Ingredients in sun dried tomato pasta

This sun dried tomato pasta comes together in about 30 minutes, with only one ingredient to chop. That’s right, all you need to do is mince garlic! Otherwise, it’s a matter of simmering up a simple sundried tomato cream sauce and boiling a pot of pasta. Here’s what you’ll need:

• Short pasta (we used rigatoni)
• Butter
• Garlic
• Milk
• Flour
• Heavy cream
• Parmesan cheese
• Sun dried tomatoes, packed in oil
• Spinach
• Fresh or dried thyme
• Salt

Got leftover sundried tomatoes? They’re great in this Sundried Tomato Pesto or tucked into a Pesto Grilled Cheese.

Other types of pasta to use

This sundried tomato pasta recipe works with any type of pasta noodle, but we like it best with short cut pasta. Short cut pasta makes it easy to get perfect distribution of sundried tomatoes, spinach, and bites of chewy pasta. However, you’re welcome to make it with long noodles too! Here are a few varieties we’d recommend:

• Rigatoni
• Spirals (fusilli)
• Penne
• Shells (conchiglie)
• Cavatappi
• Orecchiette
• Gemelli
• Gigli
• Spaghetti
• Linguine
• Bucatini

Cook the pasta to al dente

The most important part of this sun dried tomato pasta recipe? Cook your pasta to al dente. Al dente means “to the bite” in Italian, and signifies to cook until it’s tender with a small white speck inside when you bite into a piece. There’s nothing worse than soft, rubbery pasta. Here are a few tips for the perfect al dente pasta:

• Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta.
• Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Tips for making sun dried tomato pasta

Besides cooking your pasta to al dente, here are a few things to note about this sundried tomato pasta:

• If the pasta finishes before the sauce, drain and stir with a drizzle of olive oil. This prevents the pasta from sticking to the pan.
• You’ll add flour as a thickener after simmering the sauce. A standard cheese or cream sauce starts with a roux, a mixture of flour and butter that thickens cheese sauces. This sauce is a little different: it does contain flour as a thickener, but you’ll add it at the end of simmering.
• For a gluten-free version, use cornstarch and GF pasta. There are lots of great brands of gluten-free pasta these days, made from gluten-free flour or legumes like chickpeas.

Protein adders

This sundried tomato pasta is a delicious vegetarian pasta that’s filling and satisfying! However, if you want to add protein it’s very easy to add the following:

• Chicken like chopped grilled chicken or pan-fried chicken (skip step 3 of creating the pan sauce)
• Shrimp like sauteed shrimp
• Salmon like pan seared salmon
• Scallops like seared scallops
• Tofu like crispy tofu

Leftovers and storage info

Sundried tomato pasta tastes the best the day it is made. But unlike many pasta recipes, this one tastes great as leftovers! Store leftovers for up to 3 days refrigerated. You can reheat them in a skillet on the stove, adding a splash of milk to keep the sauce creamy. Or you can simply eat it cold (it’s still good!).

More easy pasta recipes

Love a good pasta? Here are some tasty more pasta recipes that make fast and easy dinner ideas or fun pasta side dishes:

• Make Pasta Pomodoro or Classic Red Sauce Pasta
• Try Pasta alla Norma
• Mix up super simple Easy Garlic Butter Noodles
• For sides, make Orzo Pasta Salad or Bow Tie Pasta Salad

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Pasta Pomodoro

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Pasta alla Norma

03

Easy Garlic Butter Noodles

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Orzo Pasta Salad

This sun dried tomato pasta recipe is…

Vegetarian. For gluten-free, use cornstarch and gluten-free pasta.

Sun Dried Tomato Pasta

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

This sun dried tomato pasta is creamy, cozy, and a crowd-pleasing dinner idea! This recipe is simple to make with maximum wow-factor.

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Ingredients

• 8 ounces pasta of any type (we used rigatoni)
• 2 tablespoons salted butter
• 4 garlic cloves, finely minced
• 2 teaspoons fresh thyme or ½ teaspoon dried thyme
• 1 cup milk
• ¼ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup sun dried tomatoes packed in oil (julienne-cut), drained
• 3 to 5 cups (3 to 5 ounces) baby spinach or roughly chopped fresh spinach
• ¾ teaspoon kosher salt
• 1 tablespoon all-purpose flour

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Instructions

1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
2. Meanwhile, heat a large saute pan or saucepan over medium low heat. Melt the butter, then add the garlic and thyme and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 2 to 3 minutes until the cheese has melted and it thickens slightly. Add the sun dried tomatoes, spinach, and salt and cook 2 to 3 minutes more, until the spinach is wilted.
3. In a small bowl, mix the flour with 2 tablespoons water. Pour it into the pan with the sauce, then stir until it thickens. Cook 2 minutes more.
4. Add the drained pasta and stir to combine. Stir in a few grinds of fresh ground black pepper if desired. Serve immediately. Leftovers last refrigerated for up to 3 days. 

• Category: Main dish
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegetarian

Keywords: Sun dried tomato pasta, sundried tomato pasta, creamy sun dried tomato pasta

A Couple Cooks - Recipes worth repeating.

Here’s a recipe every cook should know: how to make pan seared salmon! This is one of the best ways to cook this fish because it’s fast, it’s easy, and has incredible flavor. Pan fried salmon is faster than baked, and even better, the hot pan makes a perfect crispy browned layer on top. For us, that’s a deal breaker! It also leaves the oven free for roasting up some veggies as a side dish.

How to make pan seared salmon

Pan seared salmon cooks the fish on the stovetop until the exterior is browned and the interior is flaky and tender. You can sear salmon in oil, butter, or a combination of the two (jump to the recipe if you’re ready). Here’s an overview of the basic concept:

• Brine the salmon. The first step is optional but it makes the best crispy-on-the-outside, seasoned on the inside piece of salmon. It also helps to avoid the white albumin that can appear when it’s cooked (it’s edible, it just doesn’t look appetizing!). Place the salmon in a salt water solution for 15 minutes, which also helps the salmon to come to room temperature and allow for even cooking.
• Melt butter and olive oil in a large skillet. You can also use just olive oil, but we like the flavor of both in combination.
• Sear the salmon skin side up for 2 to 3 minutes. Cook it over medium high heat until the fish becomes opaque about halfway through.
• Flip and cook 2 to 5 more minutes. The timing of when salmon is done depends on the thickness of the fillet, so use your best judgement. It should be just tender and pink at the center (about 130°F).

Best tool for pan seared salmon

A helpful tool for pan seared salmon is a fish spatula! A fish spatula is a wide slotted metal spatula that’s easy to gently slide underneath fish when cooking it. Because it’s so wide, it’s useful for many more kitchen tasks, too! We use it to flip and lift all sorts of foods, like eggplant pizzas or fries.

If you don’t have one, you can easily use any large, wide spatula. A metal surface is nice so that it can easily slide under the fish skin.

How to season salmon: a few variations

There are a few main ways we like to season pan seared salmon. We generally do the basic method, but the blackened salmon is another favorite. Here are all our favorite ways to season salmon:

• Basic pan fried salmon: Season with salt and pepper, then finish with garlic butter.
• Blackened seasoning: Make up a batch of Blackened Seasoning, a Cajun style blend with a mild level of heat. Go to Blackened Salmon.
• Cajun seasoning: Same idea, but with spicy Cajun seasoning! Go to Cajun Salmon.
• Magic salmon seasoning: This Salmon Seasoning really is magical: the spices are just right for the juicy, flaky salmon.

Sauces for pan fried salmon

You can also use a sauce to flavor pan fried salmon. It’s not necessary, but it can take this healthy fish to new heights. Here are a few ideas for sauces for salmon:

• Dill sauce: Make the basic salmon and add Dill Sauce or Tzatziki for a tangy, creamy counterpoint.
• Butter sauce: This Lemon Butter Sauce or Garlic Butter Sauce are perfect with any fish.
• Pesto: Make up this beautifully bright Pesto Salmon.
• Chimichurri: Step up this salmon with Chimichurri Sauce.
• Caper sauce: Spoon over this lemon caper sauce to make salmon with capers.
• Dipping sauces: Dip it in Mustard Sauce, Remoulade or Tartar Sauce.

Why to brine salmon and the “white stuff”

The brining step for salmon takes 15 minutes: so if you’re running behind, you can skip it. However, it does a few things that are helpful for this fish:

• It helps the salmon come to room temperature. This helps the salmon cook through evenly. If the fish is too cold, the inside can be uncooked when the outside is fully browned.
• It seasons the salmon. Brining also helps to bring flavor to the entire piece of fish.
• It reduces the “white stuff.” Ever have white stuff rise to the surface of salmon when you cook it? It’s coagulated protein that seeps to the surface called albumin. The amount of albumin varies depending on the fish, so it’s not something you can fully control. However, brining the salmon helps!

Sides to serve with pan seared salmon

Pan seared salmon is a great fast and easy dinner idea! Here are a few ideas of easy side dishes for salmon. Start them while the salmon is brining!

• Go for Seasoned Quinoa, Lemon Rice or Basil Rice
• Make fun and crunchy Celery Salad with Apples
• Opt for Roasted Bell Peppers, Sauteed Peppers, or Best Ever Sauteed Kale
• Roasted Brussels Sprouts or Smashed Brussels Sprouts make a stunning meal
• These Sauteed Mushrooms are stunning and have beautiful meaty flavor
• Bake up a pan of Baked Asparagus with Parmesan while you pan fry the salmon

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Roasted Brussels Sprouts

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Celery Salad with Apples

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Best Ever Sauteed Kale

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30 Best Sides for Salmon

This pan seared salmon recipe is…

Pescatarian, gluten free and dairy free (using only olive oil).

Easy Pan Seared Salmon

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4

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Description

Here’s how to make pan seared salmon! It’s an easy way to cook it up in a flash, and the pan fried flavor is unbeatable.

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Ingredients

• 1 pound salmon fillets, skin on (wild caught if possible)
• ¾ teaspoon kosher salt, plus more for brining
• Fresh ground black pepper
• 2 tablespoons butter
• 1 tablespoon olive oil, plus one drizzle
• 1 tablespoon lemon juice, plus a few lemon wedges
• 4 garlic cloves, minced
• ½ tablespoon finely chopped fresh parsley, for garnish (if desired)
• Optional seasonings: Blackened Seasoning or Magic Salmon Seasoning

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Instructions

1. Brine the salmon* (optional): In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.
2. If not brining, allow the salmon to come to room temperature for 15 minutes. Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and generous grinds of fresh ground pepper. (Optional: Use ½ kosher salt and season with 2 tablespoons Blackened Seasoning or Magic Salmon Seasoning.)
3. Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about halfway to center of thick part of salmon.
4. Reduce to medium heat and flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Cook for 2 to 3 minutes, then drizzle with the lemon juice and add the minced garlic. Continuously baste the salmon by spooning the garlic butter over the salmon and cook and additional 1 to 3 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center when removed).
5. Remove from the heat. Spritz with juice from a few additional lemon wedges and  chopped fresh parsley (if using) and serve.

Notes

*Brining is optional: it’s most important for lower quality salmon. Either way, you’ll need to bring your salmon to room temperature before cooking, so it’s just as easy to do the brining step (it helps with seasoning and moistness).

• Category: Main Dish
• Method: Stovetop
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Pan seared salmon, how to sear salmon, how to pan sear salmon

A Couple Cooks - Recipes worth repeating.

Here’s a pie that’s one of the Italian greats: Quattro Formaggi! This classic Italian combination of four cheese is popular for a reason: combine each flavor and texture and it makes one completely irresistible slice! There’s the melty mozzarella, sharp and salty Parmesan and Pecorino cheese, and the subtle funk of gorgonzola. Combine it all on pillowy pizza crust with zingy pizza sauce and it’s a match made in pizza heaven.

What is quattro formaggi?

Quattro formaggi means four cheese in Italian, and refers to a popular style of pizza featuring a combination of four cheeses, with or without red sauce. The types of cheeses vary based on the pizzeria, but the most common combination is mozzarella, gorgonzola, Parmesan and fontina cheese. Other variations include swapping out the Parmesan and fontina with pecorino romano, asiago, ricotta, taleggio, robiola, or other Italian cheeses.

For this spin on quattro formaggi pizza, we used Pecorino Romano in place of the fontina cheese to bring a salty intensity to this pie. Here are the ingredients you’ll need for this pie:

• Best Pizza Dough
• Homemade Pizza Sauce
• Shredded mozzarella cheese (whole milk if possible)
• Parmesan cheese
• Pecorino Romano cheese
• Gorgonzola cheese crumbles

Pizza dough options

How to make a Quattro Formaggi pizza that tastes like you’re in Italy? Make homemade pizza dough! We’ve honed our dough recipes to perfection over a decade of recipe testing. Each one of the recipes below works perfectly in a standard oven or pizza oven to make next-level artisan pizza:

• Best Pizza Dough: The standard! This is our best oven pizza dough and works best on a pizza stone.
• Thin Crust Pizza Dough: This variation is easy and you can roll it out instead of stretching it.
• Pizza Oven Dough: Got a pizza oven? This is the dough recipe for you.
• Best-Ever Sheet Pan Pizza: This simple recipe makes the equivalent of two pizzas in a sheet pan: and you don’t need any special tools!

The best sauce for quattro formaggi (or go without)

Quattro formaggi pizza can be served with a red tomato-based pizza sauce or without sauce, called Pizza Bianca (white pizza). They both taste great, but we like bit of red sauce to really make this pie shine. Here are a few notes:

• For a red pizza, spread a bit of tomato sauce for a bold, saucy pie. Try this best homemade pizza sauce recipe, which you can whip up in just 5 minutes, no cooking required.
• For a white pizza, make sure to brush the dough with olive oil before layering it with cheese. It’s a little more cheese forward and dryer. To add a little more moisture, you could consider spreading a ricotta as a base like in this Pizza Bianca.

Pizza making tools

If you’re making our best pizza dough or thin crust pizza, you’ll need a pizza stone and peel for this recipe. If you’re using a pizza oven, it typically comes with its own pizza peel that can withstand the high temperatures. If you don’t have these tools, consider making the sheet pan pizza dough or a pan pizza! Here are some notes on these tools:

• Pizza stone: Baking on a pizza stones makes the crust crisp on the outside and chewy on the inside. Here’s the pizza stone we recommend.
• Pizza peel: This paddle slides the pie onto the hot stone in the oven. We recommend this standard pizza peel or this conveyor pizza peel, which makes transferring to the oven a breeze.
• Pizza oven (optional): An outdoor pizza oven makes next level pizza! We have experience with both the Ooni pizza oven and the ROCCBOX (the ROCCBOX is our preference). We used a pizza oven to get the charred crust you see in the photos.

Let us know if you try this Quattro formaggi pizza and what you think in the comments below!

More pizza recipes

There are infinite ways to top a pizza! Here are a few of our favorite pizza recipes:

• Go classic Italian with Margherita Pizza, Pizza Marinara, Neapolitan Pizza, or Pizza Bianca
• Opt for American-style Cheese Pizza or Taco Pizza 
• Start the day with a Breakfast Pizza
• Try Olive Pizza or Red Pepper Pizza with Feta

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Homemade Margherita Pizza

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Homemade Cheese Pizza

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Breakfast Pizza

04

Red Pepper Pizza with Feta

This quattro formaggi pizza recipe is…

Vegetarian.

Quattro Formaggi Pizza

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 1 hour
• Cook Time: 7 minutes
• Total Time: 1 hour 7 minutes
• Yield: 1 medium pizza

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Description

This Quattro Formaggi pizza is irresistible! It’s topped with a tangy red sauce and the classic Italian combination of four cheeses.

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Ingredients

• 1 recipe Best Pizza Dough 
• ½ cup Homemade Pizza Sauce
• ½ cup shredded mozzarella cheese (whole milk if possible)
• 1 ½ tablespoons grated Pecorino Romano cheese
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons gorgonzola crumbles

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Instructions

1. Make the pizza dough: Follow the Best Pizza Dough, Thin Crust Pizza Dough or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ½ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
4. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
5. Spread a thin layer of the pizza sauce over the dough. Add the mozzarella cheese, then sprinkle with the Pecorino Romano, Parmesan and gorgonzola cheese. 
6. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
7. Allow the pizza to cool for a minute or two before slicing into pieces. Serve immediately.

Notes

*Or, try our Thin Crust Dough or Pizza Oven Dough!

• Category: Pizza
• Method: Baked
• Cuisine: Pizza
• Diet: Vegetarian

Keywords: Quattro Formaggi, quattro formaggio, Quattro Formaggi pizza

A Couple Cooks - Recipes worth repeating.

When the air gets a certain chill, there’s a recipe we make on repeat: this Vegetarian Chili! In fact, we’ve made it so often for friends and family, they always request that we make “the chili!” It’s bursting with hearty, smoky flavor, with a savory tomato base loaded with two types of beans, corn, and quinoa. The best part is that it’s beyond simple to whip up: essentially a “dump and stir” recipe! Add cornbread and you’ve got a simple, comforting meal where no one will miss the meat.

Ingredients in this vegetarian chili recipe

Why make this vegetarian chili? Well, a great vegetarian chili goes beyond bean soup. It’s hard to replicate the heartiness of that signature flavor without using meat. But this recipe uses a combination of “secret” ingredients to bring a savory, salty umami: ketchup, mustard, butter and Worcestershire sauce lend a richness and intensity to the flavor. Stirring in smoked paprika at the end adds an irresistible smokiness (it’s our secret weapon when it comes to plant-based dishes).

The recipe was originally inspired by open-fire cooking: we first made it in a pot over an open fire in our backyard! Because of that, it’s seriously easy to put together, a combination of great ingredients that bring massive flavor with little effort. Here’s what you’ll need:

• Onion and garlic
• Olive oil and butter
• Quinoa
• Beans
• Canned fire roasted tomatoes
• Corn
• Ketchup
• Mustard
• Worcestershire sauce
• Chili powder, oregano, garlic powder, cumin, smoked paprika, and salt

It’s all in the tomatoes

One other flavor secret to vegetarian chili? It’s all in the tomatoes! You can make this vegetarian chili recipe with any type of canned tomato, but the best option is fire roasted tomatoes. This type of tomato is roasted over an open flame, which infuses a sweet and smoky flavor to the tomatoes. They taste better than standard canned tomato, which can taste flat and bitter.

Can’t find fire roasted tomatoes? San Marzano tomatoes can work in a pinch: this Italian type of tomato has a sweeter flavor right out of the can too. Or, simply use the best canned tomatoes you can find.

Toppings for vegetarian chili

One of the best parts of a vegetarian chili recipe is loading it up with toppings! Once you’ve whipped up a big, steaming pot on the stovetop, assemble your toppings of choice. Here are a few of our favorite options:

• Shredded cheese: Try cheddar, Mexican blend or Monterrey Jack.
• Sour cream: it’s required, in our opinion! For vegan, use Cashew Cream or Vegan Queso.
• Green onion: Onion adds just the right savory flair.
• Cilantro: Fresh cilantro adds an herby nuance.
• Hot sauce: Try a Mexican hot sauce like Cholula.
• Crushed tortilla chips: Add a crunch with crushed tortilla chips.
• Roasted pepitas: Pumpkin seeds also add a salty crunch.
• Pickled onions: Make a jar of quick pickled onions in advance; they add bright color and tangy flavor to chili.
• Pickled peppers: Try pickled jalapeños for a kick!

Variation: make it vegan!

Want to make this vegetarian chili into a vegan chili? Simple use vegan butter or refined coconut oil in place of the butter. Either way, these ingredients add richness and fat, which is important in making a meatless chili taste satisfying. For the topping, use Cashew Cream instead of sour cream.

Sides to serve with chili

Turn this vegetarian chili recipe into a meal by adding a few simple side dishes! Cornbread is an obvious pair with this hearty stew, but there are lots of other options and ideas. Here are some sides to serve with chili:

• Add cornbread or corn muffins
• Pair with Mexican cornbread or vegan cornbread
• Add a green salad like Mexican-style chopped salad or kale Caesar salad
• Pair with fries or sweet potato fries
• Serve over a baked potato or baked sweet potato

Make ahead and storage info

This vegetarian chili works great as a make ahead recipe for meal prep. However, keep in mind that the chili becomes very thick when refrigerated, so reheat on the stovetop and stir in a little extra water, then taste and add additional salt if necessary until the flavor pops. 

Leftovers store for up to 3 days refrigerated. They also freeze well: place in a freezer-safe container and freeze for up to 3 months.

More chili recipes

This vegetarian chili is a family favorite that’s a delicious meatless dinner idea. Here are a few more chili recipes you might enjoy, many of them meatless:

• Try our Ultimate Vegan Chili, full of big flavor
• Opt for Pumpkin Chili, a family favorite
• Mix up this Quick Chili Recipe in 25 minutes or try this Healthy Chili Recipe
• Go for Best Ever Instant Pot Vegetarian Chili

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Ultimate Vegan Chili

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Quick Chili Recipe

03

Best Pumpkin Chili

04

3-Bean Healthy Chili Recipe

This vegetarian chili recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Vegetarian Chili Recipe

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6

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Description

This vegetarian chili recipe is the best: loaded with hearty flavor and good-for-you ingredients! Even better, it’s quick and easy.

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Ingredients

• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• ⅓ cup dry quinoa
• 1 cup water
• 1 (or 2) 15-ounce can black beans, drained* 
• 1 15-ounce can kidney beans, drained
• 2 28-ounce cans diced fire roasted tomatoes**
• 4 tablespoons salted butter (or vegan butter)
• 1 15-ounce can corn (or 1 ½ cups frozen corn), drained
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• ½ cup ketchup
• 2 tablespoons each chili powder and dried oregano
• 1 tablespoon each garlic powder and cumin
• 1 ½ teaspoons kosher salt
• 1 teaspoon smoked paprika

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Instructions

1. Dice the onion. Mince the garlic.
2. In a large pot or Dutch oven***, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
3. Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months. Leftovers become very thick when refrigerated, so reheat on the stovetop and stir in a little extra water, then taste and add additional salt if necessary until the flavor pops. 

Notes

*Make this recipe with a total of 3 15-ounce cans of beans for an even more filling meal.

**Fire roasted tomatoes are key for the flavor here. If you can’t find them, use San Marzano tomatoes or best quality canned tomatoes. 

***This recipe is easy to cook over an open fire. If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container, but keep out the dry quinoa and add it when cooking.

• Category: Main dish
• Method: Stovetop
• Cuisine: Chili
• Diet: Vegetarian

Keywords: Vegetarian chili, vegetarian chili recipe

A Couple Cooks - Recipes worth repeating.

Got some chicken thighs? If it’s the season, grilled chicken thighs are where it’s at! Marinate them in a zingy mixture of Dijon mustard, Worcestershire sauce and spices, then throw them on the grill and cook until they’re juicy and infused with smoky flavor. You can make either grilled boneless chicken thighs or bone-in with this recipe, or a mix of both! Here’s everything you need to know (or go to our other favorite method, Crispy Baked Chicken Thighs).

What you need for grilled chicken thighs (boneless vs bone-in)

To make grilled chicken thighs, you’ll need 8 large or 12 small for 4 servings. Many chefs and experts say that chicken thighs are the best cut of chicken, so you’re in for a treat! They’re fattier than chicken breasts, which gives them a more intense, rich flavor than the white meat.

• This recipe works for both grilled boneless chicken thighs and bone-in, skin-on thighs.
• Bone-in, skin-on thighs have the best flavor. When you cook chicken with the bone in, the flavors inside the bone spread out onto the meat, leaving you with a meatier, richer flavor (per Bon Appetit, who says “bone-in chicken thighs are just plain better.”). The skin also becomes crispy and seasoned.
• Boneless, skinless chicken thighs also work, and are easier to eat. They also taste great grilled, and take slightly less time to grill.

Tips for the grilling marinade

This grilled chicken thigh marinade uses less liquid than marinades you might be used to. This allows all the flavor to stay on the chicken, making it more flavorful overall. The consistency is in between a dry rub and a wet marinade.

Add the marinade to the thicken thighs, place it in a sealed container, and allow to marinate refrigerated for at least 30 minutes. If desired, you can marinate for up 8 hours in advance. The ingredients in this chicken thigh marinade are:

• Olive oil
• Dijon mustard
• Lemon juice
• Worcestershire sauce or a1 sauce
• Garlic powder, onion powder, and dried thyme
• Salt

How long to grill chicken thighs

How long to grill chicken thighs depends on the size of the thighs and whether they are bone-in or boneless. At medium-high heat, small chicken thighs take 9 to 11 minutes to grill and large take 10 to 13 minutes to grill, with boneless at the shorter end of each range. Here’s how to grill chicken thighs:

1. Preheat a grill to medium-high heat (375°F to 450°F).
2. Grill the thighs smooth side down until grill marks appear and it releases from the grates, 5 to 6 minutes for small thighs and 6 to 8 for large thighs. Flip and cook until the internal temperature is 165°F, 4 to 5 minutes.
3. Remove to a platter and cover with foil. Rest for 5 minutes for maximum juiciness.

Sauces for grilled chicken thighs

These grilled chicken thighs come out perfectly seasoned. Take them up another level served with a dipping sauce! One of our favorite sauces for chicken thighs is this buffalo ranch, which we like to serve with our crispy baked chicken thighs. Here are a few more chicken thigh sauce ideas:

• Buffalo Ranch
• Chipotle Ranch
• Homemade Ranch
• Lemon Pepper Sauce
• Mustard Sauce or Honey Mustard
• Cilantro Lime Dressing
• White BBQ Sauce
• Sour Cream Sauce

Buy organic chicken if possible

When shopping for grilled chicken thighs, keep in mind: the best chicken to buy is organic. Buying organic makes sure that it is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating, and overall: it just tastes better!

Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like grazing on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

More chicken recipes

Grilled chicken thighs is an essential recipe for grilling season! Here are a few more basic chicken recipes you’ll love:

• Make Crispy Baked Chicken Thighs with the best chicken seasoning
• Mix up a batch of Shredded Chicken for enchiladas
• Try Creamy Garlic Chicken or a whole Rotisserie Chicken
• Go for Grilled Chicken, Pesto Chicken or a Chicken Pesto Sandwich

01

Baked Chicken Thighs

02

Shredded Chicken

03

Rotisserie Chicken

04

Grilled Chicken

This grilled chicken thighs recipe is…

Gluten-free and dairy-free.

Grilled Chicken Thighs

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4

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Description

Here’s how to grill chicken thighs! This easy method with a tasty marinade works for grilling bone-in or boneless thighs.

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Ingredients

• 8 large or 12 small chicken thighs, boneless skinless or bone-in, skin-on (about 3 pounds)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce or a1 sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon dried thyme
• 2 teaspoons kosher salt

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Instructions

1. In a small bowl, mix the olive oil, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, onion powder, dried thyme and kosher salt.
2. Pat the chicken thighs dry with a paper towel. Add the chicken to a container and pour on the marinade. Use your hands to evenly cover the chicken with the marinade. If using skin-on chicken thighs, make sure to use your fingers to get the marinade under the skin. Cover and marinate in the refrigerator for at least 30 minutes or up to 8 hours.
3. Preheat a grill to medium-high heat (375°F to 450°F).
4. Grill the chicken thighs smooth side down until grill marks appear and it releases from the grates, 5 to 6 minutes for small thighs and 6 to 8 for large thighs. Flip and cook until the internal temperature is 165°F, 4 to 5 minutes.
5. Remove to a platter and cover with foil. Rest for 5 minutes for maximum juiciness. Taste and if desired, add a few more pinches of salt to taste.

• Category: Main
• Method: Grilled
• Cuisine: Grilled
• Diet: Gluten Free

Keywords: Grilled chicken thighs, how long to grill chicken thighs, grilling chicken thighs, grilled boneless chicken thighs, chicken thighs on the grill

A Couple Cooks - Recipes worth repeating.

Shredded chicken is the basis for many meals, from soups to chili to casseroles. Here at A Couple Cooks we love to master kitchen basics, so here’s how to make shredded chicken! This master method shows you how to make juicy chicken that falls to beautifully textured shreds. We’ll give you our favorite way of how to shred chicken, an alternative (with caveats), and a few great ways to use the finished product.

What you need for shredded chicken

Shredded chicken is quick and simple to make at home. You’ll need water and a few flavorings for the boiling liquid. The flavorings infuse a subtle flavor to the chicken, but you can omit them if you don’t have them on hand! Here’s what you’ll need:

• Boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
• Water
• Salt
• Peppercorns
• Celery ribs (optional)
• Garlic cloves (optional)
• Fresh parsley or cilantro (optional)

Want to use chicken broth instead? You can do that too. Substitute chicken broth for the water, cut the salt in half and omit the other seasonings (see the recipe below for quantities).

How to make shredded chicken (the easy way)

The best way we’ve found to make shredded chicken is to butterfly it, boil it, and then pull it into strips using your hands. That’s right: the best way to shred chicken is using your hands to pull it into shreds. We tried the two-forks method and the stand mixer method, and the good old fashioned way won. It makes the best shreds and takes no time at all! Here’s what to do:

1. Butterfly the chicken so that it cooks evenly. Place your hand over the top of each chicken breast and use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book. Open up the breast then cut along the fold to separate the two halves.
2. Boil for 7 to 10 minutes. Place 1 pound chicken in a pot with 6 cups water, 2 teaspoons kosher salt, and seasonings (or use chicken broth and half the salt). Boil for 7 to 10 minutes until the center is no longer pink and the internal temperature is 160°F.
   
3. Tear the chicken into shreds. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds.
   

Alterative: shred chicken with a stand mixer

For large amounts of chicken, you can use a stand mixer with the paddle attachment. The downside of using a stand mixer to shred chicken is that if you mix on too high a speed or for two long, the chicken becomes mangled into tiny shreds.

The stand mixer method can work if you’re making large amounts of chicken and prefer a hands-off method. Personally we find hand-shredding is quick and simple for 1 to 2 pounds of chicken. If you’d like to use a stand mixer, do the following:

• Fit the mixer with the paddle attachment.
• Place the chicken in the bowl and mix on low speed until shredded, about 20 seconds. Do not over-mix!

Buy organic chicken if possible

When shopping for shredded chicken, keep this in mind: the best chicken to buy is organic. Buying organic makes sure that it is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating, and overall: it just tastes better!

Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like grazing on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

Ways to use shredded chicken

There are so many ways to use shredded chicken in recipes: it’s a versatile protein that makes an easy dinner out of anything! Here are a few of our top shredded chicken recipes:

• Enchiladas. Add shredded chicken to these Easy Cheese Enchiladas.
• Soup. Throw some into Spinach Tortellini Soup, Chickpea Rice Soup, or Easy Cabbage Soup. Or of course, go for a classic Chicken Noodle.
• Chowder. Make it for Chicken Corn Chowder.
• Chili. Swap it out for the protein in this Quick Chili Recipe.
• Nachos. Sprinkle it onto Sheet Pan Nachos.
• Casseroles. Add it to Cheesy Broccoli Casserole.

More chicken recipes

This shredded chicken recipe is a kitchen essential! Here are a few more chicken recipes to put in your arsenal:

• Make Crispy Baked Chicken Thighs with the best chicken seasoning
• Go for Grilled Chicken, Pesto Chicken or a Chicken Pesto Sandwich
• Try Creamy Garlic Chicken or a whole Rotisserie Chicken
• Make a pot of Chicken Corn Chowder

01

Baked Chicken Thighs

02

Chicken Seasoning

03

Grilled Chicken

04

Chicken Corn Chowder

This shredded chicken recipe is…

Gluten-free and dairy-free.

Shredded Chicken (The Easy Way!)

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Rest Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Here’s how to make shredded chicken: the easy way! Shred it up for using in soups, casseroles, enchiladas and more.

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Ingredients

• 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
• 6 cups water*
• 2 teaspoons kosher salt
• 1 tablespoon peppercorns
• Celery ribs, chopped (optional)
• 2 garlic cloves, smashed (optional)
• 1 handful fresh parsley or cilantro (optional)

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Instructions

1. If the chicken is not already butterflied, place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
2. Add the water to saucepan. Stir in the salt, peppercorns, and optional celery ribs, garlic cloves, and fresh parsley. 
3. Bring to a boil and add the chicken breasts. Boil until the internal temperature is 160°F or the center is no longer pink, about 7 to 10 minutes. Remove to a plate and allow it to rest for 5 minutes.
4. Once the chicken is cool enough to touch, use your fingers to tear the chicken into shreds. (Alternatively for large amounts of chicken, you can use a stand mixer with the paddle attachment and mix on low speed until shredded, about 20 seconds; do not shred too long or on higher speed or it will form very small shreds.)
5. Season according to the recipe you’re using it for (it will need ½ teaspoon kosher salt added to taste seasoned). To store, add ¼ cup of the cooking liquid in with the shredded chicken to maintain juiciness. 

Notes

*Or, substitute chicken broth and use 1 teaspoon kosher salt and omit the seasonings.

• Category: Chicken
• Method: Stovetop
• Cuisine: Chicken
• Diet: Gluten Free

Keywords: Shredded chicken, shredded chicken recipe, how to shred chicken,

A Couple Cooks - Recipes worth repeating.