fresh basil Archives - Perry's Plate

Infused Water Recipes

Natalie Perry — Mon, 01 Jul 2024 23:08:40 +0000

I've thrown a LOT of parties over the last decade, and I always make a big drink dispenser of infused water. After tinkering with a lot of different combinations over the years, we have one that's our all-time favorite. I'll share that with you along with a few other ideas to give your water a fun, tasty boost!

What is Infused Water?

Infused water is simply drinking water that has fruit or herbs added to create a subtle flavor. Usually it's not sweetened, although there are flavor packets that add both flavor and sweetness. For this post I'm going to show you how to make unsweetened infused water using fresh fruit and herbs.

If you've stayed at a restaurant lately and noticed a water dispenser with slices of oranges or lemon floating around in it -- that's infused water.

What is Spa Water?

Spa water is an infused water commonly offered in a spa and usually contain cucumbers.

My favorite spa water mixture is cucumber + lemon + mint. It’s refreshing and citrusy, and the mint is such a lovely touch.

How to Make Spa Water (Infused Water)

Add water and ice to your drinking container or dispenser.
Add in whatever infusion flavors you like (citrus slices, mint leaves, cucumber rounds, etc.)
Let it steep for about 30-60 minutes to flavor the water thoroughly.
Replenish the water as needed. Discard the fruit/herbs after 24 hours.

Infused Water Ingredients

There a lot of different types of flavors you can add to water! Here's a list to get you started:

Citrus fruit (lemon, lime, orange, rindless grapefruit)
Pineapple
Berries
Melon
Cucumbers
Jalapeno slices (yes, actually)
Fresh ginger
Fresh mint or basil

Recommended tools for this Infused Water Recipe

The tools you need entirely depend on how much infused water you're making. If you like drinking lemon water throughout the day, all you need to do is put a slice or two of lemon in your water tumbler.

If you're wanting to make a batch of infused water for a party or event, you'll need a large water dispenser. Some dispensers come with a perforated tube to add whatever infusions you prefer. This makes it easier to remove it when you're finished.

The one you see in this post is from Target. I like this one because the dispenser tube is optional! I linked you to a couple of other ones I found online in the recipe card - both with a dispenser tube and without.

You don't necessarily need the tube, though. I like the look of colorful slices of fruit and herbs mixed with the ice and water.

5 Best Infused Water Recipes

One day I infused a dozen cups of water with different combinations and made my family try them all. These were the favorites!

If you're making 1-2 gallons of infused water, plan on 1-2 whole fruits sliced or the equivalent if you're using berries or another type of food.

Cucumber Mint Lemon - This is our favorite! I've made this more times than I can count and always get compliments. Mint is rather strong, so go light on it and gradually add more so your water isn't overpowered.

Strawberry Orange - Love the sweetness of this one. You could either slice the oranges into rings or use a vegetable peeler to put a few orange zest curls into the water and squeeze in the juice from the oranges for an extra punch of flavor.

Strawberry Pineapple Basil - The basil adds a fun, different twist, but it's also great without it. Pineapple adds a really nice sweetness to flavored water. You could also use mint in place of the basil if that's more your style. Both herbs are rather strong in spa water, so add a little at a time until you get the flavor you want.

Jalapeño Lime - Hear me out. I really liked this one. If you're doing a 2-3 gallon dispenser, you'll only need a few jalapeño slices. You can always add more if you want more kick. If it becomes too spicy, drain some of the water and add more to dilute it.

Melon ginger - This is such a stellar combination. You can use thinly sliced melons (any type!) and thinly sliced fresh ginger. Or if you want an extra flavor punch, use a Microplane grater on that ginger.

Pineapple ginger mint - Another favorite! Ginger and mint works beautifully with pineapple. You can either slice the fresh ginger very thinly or use a Microplane grater for an extra gingery punch.

Infused Water Recipe Tips

Slice the fruit thinly so there's more surface area to release those yummy flavors. Consider using a Microplane grater on things like ginger and citrus zest for extra flavor.
Feel free to use frozen fruit for this! Frozen berries are especially good for this and are easy to keep on hand in your freezer.
Herbs like mint and basil are fairly strong in flavored water, so add them a little at a time.
Keep a container of sliced citrus and herbs in your fridge to quickly add flavor to your water bottle or tumbler!
Let the infused water sit for 30-60 before serving to get the flavors going.
If you use grapefruit, remove the rind. It adds a very bitter taste to the water.
Don't let the infusion ingredients steep in the water for more than 24 hours. Some types of food will get slimy faster than others. (Looking at you, cucumber.) So keep an eye on them after the 12 hour mark.

Infused Water FAQs

What are the benifits of infused water?

Improving the flavor of the water encourages more water consumption and can be a healthier alternative to soda or juice. The fruit and herbs themselves add a small amount of nutrients to the water as well. Lemon water alone has a lot of great benefits including improved digestion, kidney stone prevention (from the citric acid), can improve skin quality and some say it has an alkaline effect when metabolized in the body.

How long should I infuse my water?

For best flavor, infuse for an hour or so before drinking. You can let the water infuse for up to 24 hours, though. If you have a large dispense, you can continue to refill with ice and water as needed for up to 24 hours.

Can infused water go bad?

Yes. The fruit in the water can go bad after a while. I recommend discarding any fruit/herbs after 24 hours at most.

Is too much infused water bad?

Nope! As long as the food you're using to infuse the water has not turned bad you can drink as much as you like.

What is spa water made of?

Spa water can technically be made of any fruit or herb infusion you wish to add. It’s flavored water, but not sweetened. Usually cucumbers are involved, though.

What's the difference between spa water and infused water?

Infused water is any fruit or herb added to water to enhance the flavor. Spa water specifically is an infused water that usually has a lighter, herby feel. Like cucumbers or mint.

If you're looking for something sweetened, my Hibiscus Drink is also a refreshing option!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spa Water (Infused Water Recipe)

Yield: 1 gallon

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

Sliced fruit (citrus, berries, melon, cucumbers, etc.)
Fresh herbs (optional)

Instructions

Add ice and water to your dispener or pitcher.
Add whatever fruit or herbs you prefer.
Let it sit for 30-40 minutes and enjoy!

Notes

If you're making a gallon of infused water I'd suggest putting at least 1-2 whole sliced citrus fruits or the equivalent in cucumbers, berries, or melon.

Easy Chicken Pho

Natalie Perry — Sat, 17 Feb 2024 20:55:50 +0000

After years of honing great recipes I’ve learned how to make traditionally complicated dishes more accessible to home cooks and still capture the flavors that you love! My version of Chicken Pho isn’t an all-day project and could be easily whipped up on a weeknight!

Chicken Pho is comfort-food central!

I want you to have the rewarding feeling of making a take-out worthy meal at home at a fraction of the cost. (I don’t know about you, but that kind of thing makes me feel like a badass.)

One of the nice things about this recipe is that it’s gluten free and if you’re avoiding grains, you can use zucchini noodles instead of rice noodles. I actually prefer zucchini noodles here!

What is Chicken Pho?

Ok, first thing's first. It's pronounced "fuh". It's a Vietnamese soup that has a spiced broth, cooked chicken or steak, rice noodles, and a smattering of fresh garnishes on top.

And, unlike other soup recipes where the protein and vegetables are featured, the diva of this soup is the broth itself. Get the broth right and this soup absolutely sings. It's not hard if you find the right ingredients.

You might need a couple of things you don't already have, but don't worry. I'll talk you through it.

Does pho have soy?

Sometimes. It depends on who is making it. If you’re at a restaurant, you’ll have to ask specifically.

My recipe calls for tamari, which is a wheat-free soy sauce. If you’re avoiding soy you can swap this out for more fish sauce and some coconut aminos.

Why you'll love this Chicken Pho Recipe

Despite having to get possibly unfamiliar ingredients (which are only unfamiliar until you use them once!) this soup is really easy to make.

Honestly, the hardest part is the ridiculously short shelf life of mung bean sprouts, so you'll want to get the timing right with that.

Other than that it's a piece of cake! Just toss the chicken, broth and seasonings in the pot and let it simmer away while you prep a few toppings and noodles. Or zoodles.

Easy Chicken Pho Ingredients

Chicken broth -- Store bought is fine, but if you want to pull an Ina Garten and use Homemade Bone Broth it'll make you feel super cheffy.
Star anise pods -- OK, this is probably something you don't already have on hand. Nicer grocery stores usually have these in their spice section. Or you can find star anise pods on Amazon. (You can also use them in your Holiday Simmer Pots!)
Cinnamon Sticks -- These are easy to find!
Fresh ginger
Fresh garlic
Soy Sauce, Tamari, or Coconut Aminos -- Feel free to use any of these here. If you're avoiding gluten, use a gluten-free soy sauce like tamari. If you're avoiding soy, use coconut aminos.
Fish Sauce -- Maybe another ingredient you'll have to source? Don't be scared off by the name, but don't stick your nose in the bottle and smell it either. Fish sauce provides a deeply salty flavor. Thankfully it's found in just about every grocery store I've ever seen -- in the Asian section. Use it in any of my Thai Recipes that call for fish sauce!
Honey
Chicken Breasts or Thighs -- I use boneless/skinless chicken, but you can use bone-in and/or skin-on. Just simmer that broth for an extra few minutes to make sure the meat is cooked all the way through. Having the bones and skin in there might make your broth a little greasy, but it'll still be delicious.
Noodles -- I like using zucchini noodles (zoodles) here, but you can use traditional rice noodles. I like to buy flat rice noodles -- like rice "fettuccini".
Fresh herbs -- Cilantro and basil are really great together in this soup.
Fresh limes -- Fresh lime juice makes a difference!
Other garnishes -- Any of these would be delicious here: mung bean sprouts, sliced jalapeños, sriracha (or another Asian chili sauce).

How to make Chicken Pho

Simmer the chicken, broth, and seasonings until the chicken is cooked.
Meanwhile, prep the noodles and garnishes.
Slice the chicken and strain out the whole spices and sliced ginger.
Assemble individual bowls of soup by adding hot broth to bowls of chicken and noodles. Top with any garnishes you like!

Easy Chicken Pho Recipe Variations

Make it with Steak: Swap out the chicken broth for beef broth. And instead of simmering the steak, slice it as thinly as you can while it's still half frozen (Like, with a mandolin. You'll want it shaved. Or buy pre-shaved steak from your butcher.) The add the shaved steak to the steaming hot broth in your bowl to cook it to a lovely medium rare.
Make it with Shrimp: Toss in a bunch of thawed, uncooked medium shrimp (with tails and peels removed) to the steamy broth during the last few minutes of cooking. If you plan to keep the broth steaming hot for a while, remove the cooked shrimp and add them to individual bowls so they don't overcook.
Add more Vegetables: If you want to bump up the vegetables here, add some shredded carrots and snow peas -- both of which soften quickly in hot broth.

Chicken Pho Recipe Tips

Simmer the broth gently. You don't want a rolling boil for 30 minutes or your chicken will end up dry. You should have small, gentle bubbles. It'll also help keep the broth clear.
Keep the broth very hot during serving. In order to keep the soup a good temperature in your bowl you'll want to start with really hot broth. It'll cook your zoodles for you and warm the chicken back up if it has cooled completely. You'll also be adding a few cold garnishes, so you don't want to end up with cold soup quickly.
Use fresh spices and herbs. The broth is the star player here and flavors the entire soup on its own. You'll want to use fresh ginger (not ground), whole cinnamon sticks, and fresh herbs and lime juice to get the best flavor. These are pretty inexpensive and worth a quick trip to the store.
Don't make the rice noodles ahead of time. They stick together worse than regular pasta after they've been cooked. The broth will loosen them up, but it'll be easier if they haven't been out of their cooking liquid long when you use them.
Use an Instant Pot or a Slow Cooker! I included instructions for both in the recipe card below.

How to serve Chicken Pho

This is a "build your own bowl" situation, which my kids really like. Put some noodles and chicken in a bowl and ladle the steamy broth over the top. It'll warm the chicken back up, make it extra flavorful, and as it sits, the zoodles (if you're using them) will get nice and crisp-tender.

Then add whatever garnishes you like! I love fresh cilantro, basil, mung bean sprouts, a squeeze of lime, and some Asian chili paste.

How to Store Chicken Pho Soup

You'll want to store the broth separate from the garnishes. You can add the zoodles and chicken to the broth for storage and reheating, but if you're using rice noodles store them separately so they don't get soggy and fall apart.

Store everything in separate lidded containers in the fridge for up to 5 days.

Easy Chicken Pho Recipe freezing instructions

If you want to freeze your leftovers, you can freeze the broth and the chicken (either separately or together) in freezer safe containers.

I like these freezer safe deli containers on Amazon. They're great for freezing soups, broths, and general leftover storage in the fridge since they stack well.

I don't recommend freezing rice noodles or garnishes. You'll want to make another fresh batch when you make the soup again.

If you have leftover zoodles you can store them frozen in a freezer safe plastic bag and thaw them before serving. They'll be softer when you add them to the soup, but still delicious.

How to reheat Pho

Thaw out the frozen broth and chicken, then transfer them to a pot and warm them up. You don't need to boil them, but make sure the broth is steamy when you serve it.

More Asian-inspired Soup recipes on Perry's Plate

If you like this Chicken Pho recipe, try another one of my Asian-inspired soup recipes!

Thai Coconut Soup - Otherwise known as Tom Kha soup, this one is a quick one with shrimp!

Thai Coconut Curry Soup - This soup has a rich curried broth and tender shredded chicken.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Easy Chicken Pho Recipe

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Looking for an easy chicken pho recipe that doesn't take all day? My short-cut version gives you all of the pho-lavors you love in under an hour! (Did I go too far?) It's delicious with zoodles or more traditional rice noodles.

Ingredients

1 ½ pounds boneless skinless chicken breasts or thighs
2 ½ quarts chicken broth
5 star anise pods
2 cinnamon sticks
2 inch knob of ginger, sliced
2 garlic cloves, minced or grated
¼ cup gluten free soy sauce or tamari
1 Tablespoon honey
1 Tablespoon fish sauce or 1 teaspoon sea salt
2 medium zucchini, spiralized into zoodles or enough zoodles for 6 bowls of soup
½ cup chopped fresh cilantro
½ cup chopped fresh basil
2-3 limes cut into wedges
Additional garnishes (optional): mung bean sprouts, chili garlic sauce, sliced jalapeños

Instructions

Add chicken to a large pot. Pour the chicken broth into the pot and add the star anise pods, cinnamon sticks, ginger, garlic, soy sauce, honey, and fish sauce/salt.
Bring to a boil, then reduce heat to medium-low and let it simmer gently for 30 minutes.
Meanwhile, prep the zucchini (if you didn't buy pre-spiralized zoodles) and gather your toppings.
The chicken should be cooked through and soft. Pull the meat out and slice it thinly. Use a slotted spoon or a small strainer to fish out the star anise, cinnamon sticks, ginger, and any foamy stuff that accumulated from the chicken. Discard those.
You can either return the cooked chicken to the broth or set it aside in a separate bowl and add it to individual bowls.
Make sure the broth is really hot and steamy when you serve it. Serve the soup by putting some zoodles in each bowl. Pour hot broth over the zoodles to quickly soften them. Add chicken, herbs and any garnishes you like, including a lime wedge.

Notes

If you'd rather not use zoodles, cook a 1 lb package of flat rice noodles in a separate pot right before serving the soup. Add the cooked rice noodles to each bowl and serve the soup as directed above.

INSTANT POT INSTRUCTIONS: In step 1, add those things to a 6 or 8 quart Instant Pot. Instead of simmering, seal the pot and cook on high pressure for 10 minutes. Wait 5 minutes before releasing the pressure manually. Serve the soup as directed in the recipe.

SLOW COOKER INSTRUCTIONS: In step 1, add those things to a 6-7 quart slow cooker. Cover and cook on low for 5-6 hours until the chicken is easy to shred. Serve the soup as directed in the recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield 6 Serving Size 1 large bowl
Amount Per Serving Calories 433Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 152mgSodium 4687mgCarbohydrates 29gFiber 5gSugar 8gProtein 52g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Easy Chicken Pho appeared first on Perry's Plate.

Jamaica Juice (Hibiscus Water)

Natalie Perry — Sat, 16 Sep 2023 19:44:52 +0000

Mocktails are all the rage right now, and this Jamaica drink is a bougie version of a classic Mexican hibiscus tea. We had this drink in Mexico and since my super power is recreating things I find in restaurants (see the dozens of recipes in my index!) I HAD to recreate this for you to make at home.

I’ll show you how to make the best hibiscus drink syrup, and you’ll be using it in everything from dirty sodas to actual cocktails! It’s not hard and you only need a few ingredients for this refreshing summertime drink.

What is a Jamaica drink?

Over the summer Steve and I accidentally spent a week in Mexico by ourselves.

"Accidentally" because we were planning to bring our youngest two kids with us, but we didn't get their passports renewed in time. Huge mom fail on that one.

So, we made the best of the situation and spent an entire week child-free laying by the pool, enjoying the ocean, and eating lots of tacos. Rough life, right? That trip was super fun and doubled as an early 20th anniversary trip. (How did we get this old?)

Anyway, this little jamaica drink mocktail wowed me so much I took some notes and was determined to recreate it when we got home.

This is a somewhat unusual post for me. I rarely post drink recipes. And I rarely use this much refined sugar in a recipe. (More on this later)

That being said....

This gorgeous, berry-hued drink is SO, SO good. You only need a handful of ingredients and it's not hard to make hibiscus syrup! I'll walk you through the whole thing.

What is Jamaica drink made of?

My version has hibiscus syrup, fresh lime juice, sparkling water, and a sprig of basil.

You could also make a simplified version with chilled hibiscus tea sweetened how ever you like. It's typically called an agua fresca that way.

How to make hibiscus syrup

First, find some dried hibiscus flowers. I found some in the bulk section of a local grocery store (Winco, if you live in the Western US). You could also find dried hibiscus on Amazon.
Soak the dried flowers boiling 4 cups water to make a concentrated tea.
Then turn it into a simple syrup by dissolving an equal amount of sugar into the tea. So, if you have 1 ½ cups of hibiscus tea, add 1 ½ cup sugar.

I KNOW. It's a lot of sugar.

I played with this, trying to find a natural sweetener. Or by cutting the amout of sugar in half.

Nope. It didn't work. natural sweeteners like honey and coconut sugar gave the hibiscus tea a funny flavor and cutting the amount of sweetener made the syrup not sweet enough to sweeten the drink.

You'll only use 2-4 Tablespoons of syrup per drink.

How to Make this Jamaica Hibiscus Water Recipe

Once you have your hibiscus syrup finished, it's easy to put these sparkling jamaica drinks together.
Add 2-4 Tablespoons of syrup to an 8-ounce glass over ice. Our new fridge makes these funky craft ice balls. I'm obssesed with them.
Add the juice from a lime, and then fill the glass the rest of the way with sparkling water.

I use regular plain sparkling water, but you can play around with unsweetened, flavored sparkling waters!

Don't forget a sprig of basil! Seems a little out of place but that hit of something a little herby really pulls the whole thing together. Mint would also be good here.

How to store Jamaica Water Hibiscus Syrup

Store the rest of the hibiscus syrup in the fridge for easy drinks later! It should last about a month in the fridge.

The amount of hibiscus syrup in this recipe should make about 16 drinks if you use 3 Tablespoons of syrup per drink.

More like this Jamaica Spanish Drink Recipe

If you like this jamaica drink recipe, try one of these refreshing non-alcoholic drink recipes on my site!

10-Minute Mint Limeade

5-Minute Watermelon Lemonade with Mint

Strawberry Watermelon Smoothie with Ginger

I have lots more Flavored Water Recipes in case you'd prefer something unsweetened.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Jamaica Juice FAQs

Why is the Mexican drink called Jamaica?

I didn't realize this until this summer, but the spanish word for hibiscus (as in hibiscus flowers) is "jamaica". There you have it.

Is Jamaica drink good for you?

Hibiscus itself has a lot of nutritional benefits! It has lots of vitamin C, aids in reducing inflammation. It may also lower cholesterol & blood pressure, fight bacteria, and act as a diuretic.
That being said....
This recipe uses hibiscus syrup which has a lot of refined sugar which might not outweigh the benefits. If you were to make a simple hibiscus iced tea and sweeten it with tea it would be a much healthier option.

Can I double the hibiscus syrup?

Yes. I've successfully doubled this recipe making 6 cups of syrup.

Can I make this jamaica drink into a cocktail?

Sure! Adding a little tequila would make fun twist on a margarita.

Jamaica Spanish Drink

Yield: 1

Prep Time: 5 minutes

Total Time: 5 minutes

This sparkling jamaica drink is made with hibiscus syrup, lime juice, sparkling water, and a sprig of basil! Inspired by a poolside mocktail we had in Mexico, this sweet & refreshing drink can be made in minutes if you have a stash of hibiscus syrup handy. (See recipe notes!)

Ingredients

3 Tablespoons hibiscus syrup (see note)
Juice from 1 juicy lime, about 3 Tablespoons
Plain Sparkling water
Fresh basil

Instructions

Once you have the hibiscus syrup made these easy drinks come together in just minutes. See recipe notes for instructions on making hibiscus syrup.
Add a couple ice cubes to an 10-12 ounce glass. Add hibiscus syrup and lime juice. Fill the cup the rest of the way with sparkling water. Taste, adding more syrup or lime juice so it suits your taste.
Garnish with a sprig of basil and serve.

Notes

How to make hibiscus syrup: Soak ¼ cup of dried hibiscus in 2 cups of boiling water. Cover and let it steep for 30-45 minutes. Strain out the dried flowers and add 1 ½ cups sugar (or equal to how much liquid you have). If the tea is warm enough, the sugar should dissolve on its own after a few minutes. If not, transfer the mixture to a small saucepan and heat it gently, stirring, until the sugar is completely dissolved. Transfer to a lidded jar and store chilled. You don't need to wait for the syrup to be chilled before making the drinks.

How to Make Blackened Chicken

Natalie Perry — Sun, 13 Aug 2023 02:28:13 +0000

I have gotten complimented on my ability to create recipes that are versatile and easily adapted to tastes (and picky children). This one-skillet blackened chicken recipe is one of those! You’ll want to keep this recipe stashed when you have summertime produce around.

I love this particular combination, but this Blackened Chicken Recipe can be made with whatever quick-cooking vegetables you like!

You can even make the chicken on its own and throw it on a salad or in a rice bowl. Scroll down for the recipe and a lot of ideas for changing this recipe up to fit your needs.

What does it mean to blacken chicken?

Blackened chicken isn't "burnt", just chicken cutlets that have been coated in a seasoning blend and cooked at a high temperature so the spices form a "crust" on the chicken.

That searing helps to deepen the flavor of the spices, too.

What you'll need for this Blackened Chicken Recipe

Blackening seasoning is made from things you probably already have in your spice cabinet! Here's what you need:

Chicken cutlets
Coconut oil
Zucchini
Corn kernels
Garlic
Sea salt
Chopped fresh herbs (dill, parsley, basil, mint, cilantro)
Green onions, thinly sliced
Feta crumbles

TIP: Make a double or triple batch of this seasoning blend to use it again later! You'll need about 4 ½ Tablespoons for this recipe and 3 Tablespoons for my Blackened Fish Taco recipe.

Why is it called blackened?

When the spice blend coats the food (usually chicken or seafood) it creates a dark crust when cooked in hot oil, thus "blackened".

How to Make Blackened Chicken on the Stove

1. Start with the chicken

I like using boneless skinless chicken breasts and cutting them into cutlets myself. It's usually cheaper this way, but you can buy pre-made cutlets or use chicken tenders for this recipe.

To make your own chicken cutlets, place the chicken on the cutting board and slice into the chicken horizontally into a thick portion of the breast while pressing down on the top with the other hand.

When you get about ⅓ or ½ way through the meat, open it up like a book and continue to slice through until you have two thinner pieces of breast meat. Easy, right?

2. Coat the chicken in the blackening spices

I like to use a plate for the blackened chicken seasoning so it's nice and flat and easy to work with.

Lay the chicken on the spices to coat both sides, then set them aside while your oil preheats.

3. Preheat the cooking oil

You can use a cast iron skillet or a nonstick stkillet for this. I like to use avocado oil or coconut oil since they have high smoke points and they aren't inflammatory seed oils.

TIP: Make sure the oil is very hot before adding the chicken. If you flick a little water into the oil it should sizzle and pop like crazy, but you don't want the oil to be smoking.

4. Sear the chicken on both sides

Since the cutlets are thin the cooking time will be quick! You just need 2-4 minutes on each side, depending on how thick your chicken pieces are.

5. Cooking the vegetables

Now that your blackened chicken breast are done, you could do what you want with it -- slice it and add it to a salad or serve it with whatever side dishes you like!

For this recipe, I wanted to take advantage of that yummy seasoned oil in the pan, so I tossed in some fresh corn I removed from a few cobs and diced a couple of zucchini.

After they're done I added some feta cheese and fresh herbs -- I love the way they lighten and freshen up this heavily seasoned meal.

You can slice the chicken and add it back to the vegetables if you like and serve it right out of the skillet!

Best Blackened Chicken Recipe variations

Can I use other vegetables?

Sure! Honestly, you can use any vegetables you like in this as long as they have a similar cooking time. Here are a few suggestions:

chopped bell pepper
small chopped broccoli & cauliflower
small diced sweet potatoes
small diced carrots & celery
mix of dark leafy greens (kale, swiss chard, collard greens)
quartered Brussels sprouts
chopped mushrooms
cut fresh green beans

You can also omit the feta or use goat cheese, fresh Parmesan shavings or another type of strong-flavored cheese.

Tips for making Chicken Blackened

Make the blackening seasoning ahead of time to save you a few minutes.
Don’t use extra thick chicken breasts. Using ½” thick cutlets allows the flavors to permeate the meat better and it also cooks more quickly.
Once you put the chicken in the hot oil, don’t mess with it for at least a minute. This will allow the spices to form a coating on the chicken.

What to serve with this Recipe for Blackened Chicken

if you didn't want to throw vegetables in with the chicken, you could simply cook the chicken and serve it a different way.

Making a big batch of blackened chicken would be a great option for meal prep!

Here are a few ideas:

With (or on) a green salad

Sliced blackened chicken on a bed of lettuce greens is a good jumping off point for a great salad! Just add your favorite toppings and dressing.

I'd recommend a creamy dressing to compliment the intensely seasoned chicken. My Cabbage Slaw with Cucumber Yogurt Dressing would be especially good!

With a side dish (or two!)

Any of these grain or veggie sides would go well with blackenend chicken breasts!

Instant Pot Potato Salad

Roasted Broccoli

The Most Magical Sauteed Green Beans

Roasted Crispy Shredded Brussels Sprouts

Instant Pot Coconut Rice or Instant Pot Lemon-Herb Rice

How to store this Blackened Chicken Recipe

You can store any leftovers in a lidded container in the fridge for up to a week.

I don’t recommend freezing leftovers.

This makes a great meal-prep recipe, too! Divide the chicken and vegetables into meal prep containers and heat them up when you’re ready to eat.

More one-pan chicken recipes on Perry's Plate

If you like this recipe, try another one of my easy one skillet recipes!

One Pan Coconut Chicken Thighs and Rice

Chicken Rice & Mushroom Skillet

One Pan Greek Marinated Chicken and Potatoes

FAQs for Chicken Blackened

Is Cajun seasoning the same as blackened?

They're similar and you could probably use them interchangeably. Cajun seasoning is often spicier, but you could also make blackening seasoning spicy by adding some cayenne pepper.

Is blackened chicken spicy?

Blackened chicken isn't spicy unless you add something spicy to that spice blend like cayenne or crushed red pepper flakes. I'd totally add ¼ teaspoon cayenne pepper but my kids are a bunch of pansies when it comes to spicy food. I'm working on them.

Is blackened chicken fried?

It's pan-fried in a little oil to cover the bottom of your skillet, but not deep fried.
I don't recommend using an air fryer or doing this in the oven. You'll need that extra oil to help create a crust!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Easy Recipe for Blackened Chicken

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This easy blackened chicken skillet meal is quick and made in one pan! The salty bits of feta and fresh herbs lighten up this deeply seasoned dish. Fresh corn and zucchini are sauteed in that spiced cooking oil, but you can swap out for whatever fresh veg you like.

Ingredients

For the blackening seasoning:

1 ½ Tablespoons smoked paprika
2 ¼ teaspoon coarse ground black pepper
2 ¼ teaspoon onion powder
2 ¼ teaspoon garlic powder or granulated garlic
1 ½ teaspoon sea salt
1 teaspoon dried thyme
¼ teaspoon dried oregano

For the chicken and vegetables:

6 thin chicken cutlets
¼ cup coconut oil
2 medium zucchini, diced
3 corn cobs, kernels removed (or 2 ½ cups frozen corn)
2 cloves garlic, minced or microplaned
sea salt
½ cup chopped fresh herbs (dill, parsley, basil, mint, cilantro)
2 green onions, thinly sliced
½ cup feta crumbles

Instructions

Combine the blackening seasoning blend in a small bowl, then pour it onto a large plate. Shake the plate back and forth gently to spread the seasoning evenly. Set a wire cooling rack inside of a sheet pan.
Lay each chicken cutlet in the spice blend on both sides to coat them well. Transfer them to another large plate until you're ready to cook them.
Preheat a large skillet over high heat and add the coconut oil. When the oil is hot (water flicked into the oil should splatter loudly), add 3-4 of the coated chicken cutlets, depending on the size of your pan.
Reduce the heat to medium and cook them for 2-4 minutes on each side until cooked through. If the spice coating is getting too dark too quickly, then reduce the heat further. Turn heat back up between batches of chicken to preheat the oil again. Add additional oil if the chicken starts to stick. Transfer the chicken to the wire rack to cool.
Add ½ cup of water to the skillet and use a spatula to loosen any stuck bits.
Add the zucchini, corn, and garlic to the skillet. Cook for 15-20 minutes, stirring occasionally, until vegetables are cooked through and have toasty brown spots.
Remove the skillet from the heat. Add a few pinches of salt, then stir in the fresh herbs, green onion, and feta.
Slice the chicken and serve it with the sauteed vegetables.

Notes

Try making a double or triple batch of the blackening seasoning and use roughly 4 ½ Tablespoons of seasoning to coat 6 chicken cutlets. Save the rest for another day or use about 3 Tablespoons to make a batch of my Blackened Fish Tacos.

The post How to Make Blackened Chicken appeared first on Perry's Plate.

Green Goddess Recipe

Natalie Perry — Sat, 29 Apr 2023 08:11:00 +0000

This lovely herby green goddess dip has a boost of protein from Greek yogurt! Dip your favorite veg or drizzle it over a salad or a grain bowl.

Not to be dramatic, but when I have a jar of this Green Goddess Dressing in the fridge, there is much rejoicing in my household. My entire family is obsessed with it. We use it as a veggie dip, a smear for sandwiches, a drizzle over a salad or rice bowl.

And sometimes in a grilled cheese. I’m no joking – try it sometime. I’m grateful it’s an easy dump and blend kind of recipe and well worth using fresh herbs! I can’t wait to hear about the rejoicing in your household, too!

Green Goddess Recipe Ingredients

You'll need a creamy component first - I like a combo of Greek yogurt and avocado oil mayonnaise for the best flavor and consistency. You'll also need lots of fresh herbs and a handful of other things.

The key to getting the best flavor out of this dip is to use fresh ingredients -- fresh herbs, fresh lemon, and fresh garlic will make all the difference!

Here's a list of ingredients for this green dip to get you started:

Greek yogurt
Mayonnaise
Fresh herbs
Fresh lemon
Anchovy paste
Fresh garlic
Sea salt

How to make Greek Yogurt Dip

Blend all of the ingredients together.
Taste, and add more lemon juice or salt if you think it needs it.
Store, chilled, for up to 10 days.

Yogurt Dip Variations

Can I use all Greek yogurt instead of mayonnaise in this Green Goddess Salad Dressing?

Yes, but your dip will be a little runnier and more like a salad dressing than a dip. As it is, this isn't a super thick dip.

Also, if you use all Greek yogurt, I suggest cutting back on the lemon juice so the dip won't taste as acidic. I added notes for this at the bottom of the recipe.

What fresh herbs are best for green goddess dip?

I suggest using a mixture of at least 2-3 herbs for this dressing. I recommend using fresh basil, parsley, dill, and/or chives.

Cilantro is widely available and inexpensive, but I wouldn't recommend it for this recipe unless you use a very small amount. You don't want it tasting like Mexi-ranch.

Can I use sour cream in this Green Goddess Salad Dressing Recipe?

If you'd like to use sour cream instead of mayonnaise or instead of the Greek yogurt that would work. I recommend using a combination of at least 2, though, for best flavor.

I find things like this easier to make in a food processor. Sometimes blenders require more liquid to get things mixed up well.

Can I make this dip dairy free?

If you use all mayonnaise or a combination of mayonnaise, avocado, and/or dairy-free cream cheese, this dip would be dairy free.

It's already naturally gluten free, so no problems there.

Can I use dried herbs instead of fresh herbs?

Honestly, I wouldn't recommend it. Finely chopped fresh herbs are the star of green goddess dip and you wouldn't get the same fresh flavor with dried herbs.

If you're in a pinch and don't have quite enough fresh herbs, you can supplement with some dried, but I would use at least 1 ½-2 cups of fresh herbs.

Is there a substitute for anchovy paste?

Anchovy paste is a great way to add some deep, salty notes to a recipe! It's commonly used in Caesar dressing, too.

I like to use it when I saute vegetables -- like these Magical Sauteed Green Beans.

You can find it in the grocery store near the canned fish or sometimes near the Italian condiments (tomato paste, sun-dried tomatoes, etc.)

If you don't want to use it, you can use an equal amount of Worcestershire sauce.

Can I make this Green Goddess Yogurt Dressing in a blender?

If you don't have a food processor, then sure! You can use either appliance. If you're in the market for a food processor, this is the Cuisinart Food Processor I use. I love it and feel like it's a good size for most things I want to do.

How to use this Green Goddess Sauce Recipe

Add it to a veggie platter for a fun alternative to the typical ranch dressing that is most often used.
Add it to salads!
Drizzle it on a grain bowl or a protein bowl, or any mixture of protein, grains, and veggies you throw together for some added flavor and creaminess.
Use on a burger or a grilled sandwich
Goes well with Mediterranean flavors -- drizzle some on a gyro or a pita sandwich

How to store Green Goddess Dip

Store this dip in a lidded container or jar, chilled, for up to 10 days. I don’t recommend freezing it.

More homemade dips & dressings on Perry's Plate

Vegan Roasted Red Pepper Sauce - great as a pasta sauce, dipping sauce, or added to a grain bowl

Chipotle Vegan Queso - another cashew-based sauce that is great on anything Mexican inspired

Roasted Jalapeno Ranch Dressing - made with my Homemade Ranch Seasoning and lots of roasted chiles. It's my favorite for taco salads!

Dairy Free Caesar Dressing - this dressing uses nutriitonal yeast for a "cheesy" flavor and is Whole30 friendly, too!

I'd love to hear if you try this easy green goddess dip!

Greek Yogurt Green Goddess Dressing FAQs

How to make Green Goddess Salad Dressing

Combine all of the ingredients in a blender or food processor and blend until smooth! That’s it! The consistency of this mixture makes it great to use as a dip or a dressing. If you’d like it a little thinner add more of the liquid in small amounts until you reach the right consistency.

What does Green Goddess Dressing Taste like?

Green goddess dressing is creamy like ranch dressing, but taste fresher and “herby” with a stronger garlic flavor. And if you use more of one type of herb that flavor will be more pronounced.

Green Goddess Sauce Recipe

Yield: Makes a generous 2 cups

Prep Time: 15 minutes

Total Time: 15 minutes

This lovely herby green goddess dip has a boost of protein from Greek yogurt! Dip your favorite veg or drizzle it over a salad or a grain bowl.

Ingredients

1 cup plain Greek yogurt
½ cup avocado oil mayonnaise
Juice from 1 large lemon (about 6 Tablespoons)
1 teaspoon anchovy paste (see note)
3 garlic cloves
3 cups mixed fresh herbs (parsley, dill, basil, chives, etc)
¼ teaspoon sea salt

Instructions

Put all of the ingredients in the work bowl of a food processor and pulse until smooth.
Taste, and add more lemon juice or salt if you think it needs it.
Transfer dip to a lidded container and chill until ready to use. Use within 7-10 days.

Notes

Anchovy paste is a great way to add some deep, salty notes to a recipe! It's commonly used in Caesar dressing, too. I like to use it when I saute vegetables. You can find it in the grocery store near the canned fish or sometimes near the Italian condiments (tomato paste, sun-dried tomatoes, etc.) If you don't want to use it, you can use an equal amount of Worcestershire sauce.
If you'd rather not use mayo, you can use all Greek yogurt. I would also reduce the lemon juice by half and then add more to taste if you do this so the dip isn't too acidic.
For the herbs, I recommend using a mixture of at least 2-3 herbs. I really loved the combination of parsley, dill, baisl, and chives.

Salmon and Asparagus Green Goddess Bowls

Natalie Perry — Sat, 15 Apr 2023 23:17:22 +0000

Roast some salmon and asparagus, buzz up some green goddess dip, and you're well on your way to the springiest bowls you've ever eaten. You'll love the garlic, lemon, & fresh herb flavors in this light, yet hearty, bowl.

These gorgeous, brightly colored bowls might be my favorite recipe of the season. (Sorry other recipes, but it's true.)

I've been on a salmon run lately (ha) and I still have another one to share with you next weekend.

It usually takes a few test runs before I get a recipe ready for you guys, and consequently there is a lot of ONE thing that's sitting around for a while. In this case -- roasted salmon and asparagus and green goddess dip.

Most of the time we're all sick of whatever is stacked high in leftover containers, but in this case? Nope.

Well, Steve and I weren't sick of it. My kids might think otherwise.

Let me walk you through the components of these bowls. It looks like it's a lot of work, but it really isn't. There are only EIGHT ingredients for the entire bowl.

It's also an EXCELLENT choice for a meal prep session!

Roasted Salmon and Asparagus

That little herby mixture that goes over the salmon? *swoon*

It's a mixture of fresh garlic, fresh herbs, a little oil and some lemon zest that gets spooned over the salmon fillets and tossed in the asparagus.

I love that the salmon and asparagus are roasted together in a large rimmed baking sheet. You could use another type of vegetable here, but make sure it'll be cooked well in about 8-10 minutes cook time under a broiler.

Wild salmon or farmed salmon?

You can use whatever salmon you like that fits in your budget for this salmon asparagus recipe whether it's wild, farmed, fresh, or frozen.

I used frozen wild salmon fillets for this recipe and it worked beautifully.

Easy Green Goddess Dip

Honestly, this dip should be its own blog post because it's insanely good and would be great with in a lot of different ways!

For this dip you'll only need a few ingredients:

Greek yogurt
Mayonnaise
Garlic
Lemon juice
Fresh herbs
Anchovy paste (more on this below)

I used a Greek yogurt base for this dip to add some extra protein, and because I'm not a fan when dips taste extra mayo-y.

If you have a food processor, just buzz it up that way. This dip is loose enough that it would probably work in a countertop blender, too. You could also use an immersion blender in a really big cup or mason jar!

What if I don't have a food processor or a blender?

Mince the herbs and garlic as finely as you can and whisk everything together in a bowl or a large mason jar.

Substitute for anchovy paste

Can I try to convince you to get some first? Anchovy paste adds a deep, salty umami flavor.

It doesn't taste fishy unless you squirt some into your mouth and eat it plain. (But you wouldn't do that, right?)

I like to use it in homemade Caesar dressing or when sauteeing vegetabes, like in my Magical Sauteed Green Beans recipe.

You can find it in most grocery stores near the canned fish or buy anchovy paste online.

OK, if you still don't want to use it, you can use an equal amount of Worcestershire instead.

Assembling the salmon and asparagus green goddess bowls

First, choose your base! Quinoa is my favorite for these (is that too 2012?), but you can use any cooked grain or even salad greens as your base.

Add your salmon & asparagus, some avocado, then top with a drizzle of that obscenly good green goddess dip. Sprinkle on some leftover fresh herbs or some fresh lemon juice if you like as well.

Beautiful, right? Never too beautful to eat though. It was one of our favorite dinner recipes lately!

If you like this delicious baked salmon and asparagus recipe you might like one of these other easy salmon recipes

More salmon recipes on Perry's Plate

Baked Honey Mustard Salmon

Garlic Butter Salmon Sheet Pan Meal

Pineapple Salmon Curry

Sweet Chipotle Salmon with Hot Honey Glaze

Creamy Garlic & Dill Roasted Salmon

5-Ingredient Harissa Roasted Salmon

Grilled or Baked Salmon Foil

Salmon Rice Bowl

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Salmon and Asparagus Green Goddess Bowl

Yield: Serves 5-6

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

1 ½ pounds salmon fillets
8 ounces asparagus
Kosher salt
¼ + 2 Tablespoons avocado oil, divided
1 ½ cups loosely packed chopped fresh herbs (dill, chives, parsley, basil), divided
3 garlic cloves, divided
1 lemon
½ teaspoon anchovy paste (see note)
½ cup plain Greek yogurt
¼ cup mayonnaise
Fixings for bowls (see note)

Instructions

If you plan on serving the salmon and asparagus over rice or quinoa, get that started first.
Move oven rack to the highest position, about 5-6 inches from the top of the oven and turn your broiler on high.
Line a large rimmed baking sheet with parchment paper. Place the salmon fillets and asparagus on the pan and sprinkle everything generously with salt.
In a small bowl, combine 2 Tablespoons avocado oil, 2 Tablespoons fresh herbs, 1 finely minced or grated garlic clove, and the zest from the lemon.
Spread about ½ teaspoon of the mixture over each salmon fillet, then pour the rest over the asparagus, using your hands to toss it around to coat it evenly. Place the pan under the broiler for 8-10 minutes or until the salmon is just barely cooked and flakes easily.
Meanwhile, in the work bowl of a food processor combine ¼ cup avocado oil, the rest of the herbs, 2 cloves of garlic, the juice from the lemon (about 3 Tablespoons), and the anchovy paste. Pulse until minced finely, scraping down the sides a couple of times.
Add the yogurt, mayo, and about ⅛ teaspoon of salt and blend for about 30 seconds until well mixed. Taste, and add a little more salt if you think it needs it. Transfer it to a lidded container to store chilled until ready to use.
Assemble the bowls by adding your cooked grains or salad greens to each bowl along with some salmon, asparagus and a drizzle of the green goddess dip. I loved adding avocado, pickled onions, and addiitonal fresh herbs to my bowl.

Notes

Anchovy paste gives the dip a deep, salty umami flavor -- it's also a key ingredient in caesar dressing. You can find it in most grocery stores or online. If you don't have this you can use the same amount of Worcestershire or an extra pinch or two of salt instead.
If you'd rather use all mayo or all yogurt in this dressing, go ahead.
If you don't have a food processor, you can mince the herbs and garlic as finely as you can and then stir the rest together by hand.
These bowls are great over rice, quinoa, or salad greens! I loved adding some avocado and my PIckled Red Onions to my bowl. You can add any fresh veg you like -- cherry tomatoes, microgreens, diced bell peppers, etc.