Cajun Dip

My cousin Sydney made this Cajun dip to accompany Rick’s crawfish boil while we were in Louisiana. I asked her for the recipe within minutes of first tasting it. It’s irresistible and I’ve already paired this dip with much more than seafood.

Drizzled over hot roasted potatoes, as a dip for fresh vegetables, and served with grilled chicken, it’s been delicious in every possible way and it’s now a staple in our refrigerator.

As you dip each bite into the sauce, you’ll immediately taste the rich combination of spices, featuring the bold heat of cayenne pepper and the earthy depth of the Creole seasoning.

This sauce packs a punch, making it the perfect complement to the natural sweetness of boiled or steamed seafood like shrimp, crab, crawfish, and lobster. I stirred together a batch of this sauce last week for our shrimp boil and it was fantastic.

A hint of lemon juice in the sauce adds a refreshing tang, enhancing the seafood’s natural flavors. Worcestershire sauce provides an additional distinctive, complex undertone.

Seafood Boil Dipping Sauce

Whether you’re enjoying a traditional Southern seafood boil or simply indulging in a plate of fresh seafood, this Cajun dipping sauce is a flavorful, spicy, and creamy companion that will make your taste buds dance with delight.

Its combination of richness, heat, and tanginess creates a memorable and satisfying dipping experience for seafood lovers who appreciate a bit of a spicy kick.

Cajun Aioli

You’ll need the following ingredients to make this recipe:

• mayonnaise
• ketchup
• Worcestershire sauce
• fresh lemon juice
• Zatarain’s Concentrated Shrimp & Crab liquid boil
• Tony Chachere’s Original Creole Seasoning
• garlic and onion powder
• kosher salt and black pepper
• cayenne pepper OPTIONAL

Cajun Dipping Sauce

Combine the mayonnaise and ketchup in a small mixing bowl and whisk together until a salmon color.

Add the Worcestershire, lemon juice, and crab concentrate. Whisk again.

Add Creole seasoning, garlic powder, onion powder, pepper, and salt to taste. Whisk again. Taste the sauce and adjust the seasonings as desired.

Leftover dipping sauce? Oh, that won’t be a problem. I usually double the recipe, to make sure that we’ll have extra sauce on hand. It’s a perfect match for Cajun steak bites, Cajun Brussels sprouts, or crispy Cajun cauliflower.

Drizzle some sauce over these breakfast tacos and wake up your tastebuds deliciously first thing in the morning.

Cajun Chicken with Mushrooms is already an addictive combination of spicy and irresistible little bites. So, paired with this sauce? I can’t get enough.

Try it with crispy oven roasted green beans or air fryer cauliflower. I bet it would rock with these zucchini corn fritters too!

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Cajun Dipping Sauce

Cajun dipping sauce is the supporting star of the seafood boil show, providing a fiery, smoky punch with each bite.

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18 1 tablespoon servings

Ingredients

• 1 cup mayonnaise
• 1 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1 teaspoon Zatarain's Concentrated Shrimp & Crab liquid boil
• 1½ teaspoons Tony Chachere's Original Creole Seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper adjust as desired for heat, OPTIONAL
• kosher salt only as needed, adjust to taste

Instructions

• Combine the mayonnaise and ketchup in a small mixing bowl and whisk together until a salmon color.
• Add the Worcestershire, lemon juice, and crab concentrate. Whisk again.
• Add Creole seasoning, garlic powder, onion powder, pepper, and salt to taste. Whisk again. Taste the sauce and adjust the seasonings as desired.

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Apple Nachos

For as long as I can remember, I’ve enjoyed apples for breakfast, lunch, dinner, and snacks. What’s not to love about crunchy, sweet, tart apples? Paired with a crunchy peanut butter dip or this honey yogurt dip, they’re a snack everyone loves.

These apple nachos combine the freshness of sliced apples with savory sweet peanut butter and honey and the chewy crunch of granola. They’re satisfyingly filling for a simple meal or a hearty snack.

This time of year, my family can not get too many apples and Meijer consistently has the tastiest apples. I partnered with Meijer a few years ago to share this apple recipe with you and we’ve been making these apple nachos regularly ever since then.

There’s just no end to the sweet and savory ways you can eat apples: apple oatmeals, apple butter, baked apples, apple pancakes, dehydrated apple chips, applesauce, apple cakes, and apple pie bars.

Apple crisps, apple crisp ice cream, green apple smores, apple pies, apple coleslaw, apple salads, and apples roasted with Brussels and bacon. (Side note: if you haven’t tried apples with bacon and Brussels sprouts, you are absolutely missing out!)

Fruit nachos are another delicious way to enjoy apples this fall. Remember the classic cinnamon sugar nachos with berries? I first tried that combination at a friend’s house over 20 years ago and I still can’t resist it. These apple nachos are a fun new twist on those fresh flavors.

Apples with Peanut Butter

For as long as I can remember, at least the past ten years, my boys have been eating apples with scoops of peanut butter as their afternoon snack.

As a result, I’ve played with several different apple dips over the years and it always goes back to peanut butter. Without fail, peanut butter is our favorite apple pairing.

My sister in law made these green apple s’mores for us while we were camping one year and I’m not going to deny that I was a bit skeptical at first. However, the combination of sweetly tart apples, creamy peanut butter, and sweet toasted marshmallows proved completely irresistible.

These crunchy Apple Nachos have been a hit with the whole family. The recipe is so simple, the kids can easily make these nachos themselves. This is one of my favorite snacks/lunches these days too.

Choose your favorite apples for this recipe. I like to use a mix of sweet and tart apples, so each slice is a little different.

Apple Nachos Recipe

1. Combine the peanut butter and honey in a glass bowl and warm it in the microwave. Stir to combine, until it is smooth and pourable.
2. Slice the apples into wedges and spread the wedges across a large plate or platter.
3. Drizzle the melted peanut butter and honey across the slices and sprinkle with granola. Serve immediately.

Apple Nachos Topping

For these nachos, I used Fuji, Granny Smith, and Honeycrisp apples. In case you haven’t caught on, I enjoy a good bit of tartness in my apples.

Feel free to use your favorite store-bought or homemade granola to make these nachos. I love using this Peanut Butter Chocolate Chip Granola for this nachos. 

I actually make our granola in the crockpot (did you know you can do that??) and store it in an airtight container in the pantry until it is gone.

For another fun after school snack, try a handful of old-fashioned GORP!

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Crunchy Apple Nachos

Sliced fresh apples, with a drizzle of peanut butter and honey, topped with a handful of crunchy chocolate peanut butter granola add up to a plate of Crunchy Apple Nachos.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 411kcal

Ingredients

• 4 apples
• ½ cup creamy peanut butter
• 2 tablespoons honey
• ⅔ cup granola

Instructions

• Combine the peanut butter and honey in a glass bowl and warm it in the microwave. Stir to combine, until it is smooth and pourable.
• Slice the apples into wedges and spread the wedges across a large plate or platter. Drizzle the melted peanut butter and honey across the slices and sprinkle with granola. Serve immediately.

Nutrition

Calories: 411kcal | Carbohydrates: 54g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Sodium: 157mg | Potassium: 483mg | Fiber: 7g | Sugar: 35g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 2mg

{originally published 10/5/20 – recipe notes and photos updated 9/18/23}

Disclosure: I partnered with Meijer (my favorite grocery store ever!) several years ago to share this post with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts and opinions are my own.

The post Best Ever Apple Nachos appeared first on Barefeet in the Kitchen.

Rooted in tradition, these treats encapsulate the essence of the South’s flavors, perfect alone or enhancing desserts with their irresistible charm.

Praline Pecans

Pecan pralines (also known simply as pralines) are a type of sweet candied nut made primarily from sugar, butter, cream, and pecans. Pralines have a distinct creamy texture and a rich, caramelized flavor.

To make them, butter and sugar are cooked until a sauce begins to form. The pecans are then stirred in to coat them well. Then the pecans are transferred to parchment and separated to cool.

What are Praline Pecans?

The resulting pecans are softer with a slightly grainy finish due to the crystallization of the sugar. They’re usually round or irregularly shaped and can vary in size.

Pecan pralines are enjoyed as a standalone candy or used to add a sweet and nutty element to various desserts, like ice creams, cakes, and pies.

Pralines are often found in gift shops, specialty stores, and markets in the Southern United States, and they’re a cherished part of Southern culinary traditions and culture.

When my friend Joan visited from Georgia she brought me a big bag of Georgia pecans, along with the suggestion I bake something delicious with them. The pecan-inspired recipes on her website are nearly endless.

How to Make Praline Pecans

You’ll need the following ingredients to make this recipe:

• light brown sugar
• white sugar
• butter
• heavy cream
• pecan halves

Praline Pecans Recipe

Start by placing a large piece of parchment next to the stove, along with a couple of forks.

Combine the brown sugar, white sugar, and butter in a large heavy skillet over medium heat. Allow the butter to melt and then stir while the sugars melt and come to a boil.

Add the cream while whisking constantly. When the mixture is smooth again, Add the pecans and stir to coat.

Carefully pour the coated pecans onto the waiting parchment.

Working quickly, use the forks to separate the pecans and allow them to cool without clumping together.

Store the completely cooled pralines in an airtight container.

Pralines

Crunchy, chewy, sweet pecans are sprinkled throughout these rich and buttery Pecan Praline Blondies. From the chewy blondie base to the crisp topping, this is a dessert that I simply couldn’t resist.

Pralines and Cream Ice Cream features creamy vanilla ice cream swirled with buttery sweet salted caramel, generously sprinkled with chunks of chewy praline pecans. It’s an old-fashioned ice cream lover’s dream come true.

Fall flavors of pumpkin and pecans are combined in this Praline Cheesecake. It makes a showstopping holiday dessert.

All the rich flavors of classic bread pudding meet French toast in this easy Pecan Praline French Toast Bake. Fully loaded with pralines and spices, there is enough sugar to make it a treat, without sending my whole family into a sugar crash mid-morning.

Looking for more sweet treats? These Puff Pastry Baklava Bites are delightful, bite-sized treats that offer a modern twist on the traditional Greek dessert, baklava.

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Praline Pecans

Born from sugar, butter, and cream, Praline Pecans are a Southern delight blending velvety caramel and crisp pecans.

Course Dessert

Cuisine American

Prep Time 2 minutes minutes

Cook Time 8 minutes minutes

Total Time 10 minutes minutes

Servings 18

Calories 197kcal

Ingredients

• 1 cup light brown sugar
• ½ cup white sugar
• ¼ cup butter
• ½ cup heavy cream
• 2 cups pecan halves

Instructions

• Start by placing a large piece of parchment next to the stove, along with a couple of forks. Combine the brown sugar, white sugar, and butter in a large heavy skillet over medium heat. Allow the butter to melt and then stir while the sugars melt and come to a boil.
• Add the cream while whisking constantly. When the mixture is smooth again, Add the pecans and stir to coat.
• Carefully pour the coated pecans onto the waiting parchment. Working quickly, use the forks to separate the pecans and allow them to cool without clumping together.
• Store the completely cooled pralines in an airtight container.

Nutrition

Calories: 197kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 26mg | Potassium: 73mg | Fiber: 1g | Sugar: 18g | Vitamin A: 183IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.4mg

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Cowboy Butter Dipping Sauce

This recipe was inspired by a scoop of leftover cowboy butter. And let me tell you, every vegetable dipped in this sauce was very happily devoured. I’ve since decided to keep cowboy butter on hand for all eternity.

My success with the cowboy butter recipe had me wondering whether I could make a cowboy butter dipping sauce. Turns out, you can! The golden elixir it produces is not simply a sauce; it’s a whole experience.

Lemon Butter Sauce for Asparagus

I’ve made this a couple of different ways and I like it best as made below. Yes, you can melt the butter on the stove and simply add the other ingredients to it at that point.

However, I found that the fresh taste of the lemon, garlic, and parsley are best preserved when made as directed, then warmed in smaller portions as needed. If you have a better strategy, I’d love to hear about it.

If you know that you’ll be using a full batch of this garlic butter sauce recipe, make it with whichever method you find easiest. Just remember that once melted, it will not keep as nicely as the compound butter made in this recipe.

You can absolutely use other vegetables with this sauce. But, if you’re looking for a place to start, you can’t go wrong with a side of roasted lemon butter asparagus using this recipe.

Garlic Butter Sauce Recipe

You’ll need the following ingredients to make this recipe:

• butter
• Italian parsley
• garlic
• lemon zest
• red pepper flakes
• black pepper

Place the softened butter in a large mixing bowl and beat with an electric mixer until fluffy. Add the parsley, garlic, lemon zest, red pepper flakes, and black pepper. Squeeze half of a lemon into the bowl, and beat until well combined.

Transfer the sauce mixture to an airtight container and refrigerate until needed. When ready to use, scoop 1-2 tablespoons of the mixture into a small glass bowl and melt it until it is a liquid.

Use as a lemon butter sauce for asparagus or steak bites, or pour the sauce over vegetables and toss lightly to coat. The butter sauce mixture will keep nicely in the refrigerator for up to two weeks, or until melted.

Garlic Butter Asparagus

This garlic butter sauce took a basic tray of roasted asparagus and transformed it into food heaven. We simply could not stop eating it. About a tablespoon is enough to generously season a pound of garlic butter asparagus.

I recommend stashing a batch of this in the fridge as the perfect way to quickly dress up pretty much any vegetable you are cooking. Whether the vegetables are dipped in the sauce or tossed with it, your taste buds will be happy.

Looking for more incredible dips like this lemon butter sauce for asparagus?

If you’ve never tried Homemade Ranch Dressing before, you are missing out. This is a tangy, flavorful dip that you can make from scratch in just 5 minutes!

Queso Blanco is a creamy, spicy, perfectly smooth and cheesy dip just like they serve at your favorite Mexican restaurant. Queso blanco is a melted cheese dip that’s delicious every which way you eat it.

Oven roasting is my favorite way to cook asparagus. Simple Roasted Asparagus results in slightly crisp and completely tender spears that are neither mushy or soft. And, they’re fabulous with garlic butter sauce.

Swap the butter in this Sauteed Broccoli and Asparagus with Parmesan for cowboy butter sauce and you won’t regret it. It makes a terrific side dish for any meal.

Creamy, spicy, and with just a touch of sweet, Bang Bang Sauce can take literally any vegetable and elevate it. I wouldn’t have believed it a year ago, but this dip is on par with homemade ranch, in my opinion.

Creamy Avocado Sauce is seasoned lightly with salt, pepper, and lime. You won’t believe how simple it is to whip up. It’s absolutely amazing on meat and roasted vegetables.

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Garlic Butter Sauce

Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, this garlic butter sauce (a.k.a. Cowboy Butter Sauce) transforms any vegetable into something crave-worthy.

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Servings 8

Calories 211kcal

Ingredients

• 1 cup butter softened
• ½ cup finely minced fresh Italian parsley
• 4 cloves garlic minced
• 1 lemon zested and halved
• ¼-½ teaspoon red pepper flakes
• ¼ teaspoon freshly ground black pepper

Instructions

• Place the softened butter in a large mixing bowl and beat with an electric mixer until fluffy. Add the parsley, garlic, finely minced lemon zest, red pepper flakes, and black pepper. Then, squeeze half of a lemon into the bowl (about 2 tablespoons of juice). Beat again until well combined.
• Transfer the sauce mixture to an airtight container and refrigerate until needed. When ready to use, scoop 1-2 tablespoons of the mixture into a small glass bowl and warm until liquid.
• Dip vegetables or steak bites into the warm butter sauce or pour the sauce over foods and lightly toss to coat. The butter sauce mixture will keep nicely in the refrigerator for up to two weeks.

Nutrition

Calories: 211kcal | Carbohydrates: 2g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 186mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1047IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 0.4mg

The post Garlic Butter Sauce appeared first on Barefeet in the Kitchen.

And because shrimp requires only a few minutes time to marinate, this recipe adds up to a terrific last-minute dinner option.

Chili Garlic Shrimp

My family tends to crowd the stove while this is cooking and we’ve been known to burn our fingers with impatience to eat the shrimp out of the hot pan.

My youngest two boys will eat an entire pound of this shrimp between them, given the opportunity, and they’ve both chosen this as one of their favorite recipes.

Served in tacos, over rice, or tossed into this creamy chipotle pasta, this shrimp is a hit however you make or serve it.

Chili Lime Shrimp

The shrimp can be cooked in a skillet or on the grill, with just enough sugar sprinkled over it to caramelize the outside of each shrimp as it finishes cooking. It is finger-licking good straight out of the pan.

This recipe is very lightly adapted from the chili garlic shrimp recipe in my first cookbook and we’ve been making it for years now. However, I really enjoy the additional flavor that a bit of lime juice contributes to this recipe.

Chili Shrimp

You’ll need the following ingredients to make this recipe:

• shrimp
• olive oil
• garlic
• sugar

Marinade Ingredients

• olive oil
• lime juice
• garlic
• chili powder
• sugar
• kosher salt

Chili Lime Shrimp Recipe

Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Remove the shells, if desired.

To make the marinade, stir together the marinade ingredients. Place the shrimp in a zip-top bag or airtight container and pour the marinade over the shrimp.

Remove excess air and seal. Turn or stir the container a few times to coat all of the shrimp and then let it rest on the counter for 10-15 minutes.

Heat a large stainless steel pan over medium-high heat. Add the oil and when it is hot, add the garlic. Sauté the garlic for 1 minute, sprinkle with the sugar and sauté about 30 seconds more.

When the garlic is golden and fragrant, add the shrimp to the pan and discard any remaining marinade.

Spread the shrimp in a single layer across the pan and let it cook for 1-2 minutes, until it begins to turn color. Turn the shrimp over and cook an additional minute, just until pink.

Increase the heat to high for 1 minute to slightly reduce any liquid. Remove from the pan when finished cooking.

Chili and Lime

Tart, fresh lime juice with smoky chilies is a pairing that works beautifully in a number of different ways. Southwest Chili Lime Steak Bites are crisp on the edges and oh-so juicy inside with just a few minutes of cooking time.

Salmon marinated in smoky chipotle and tart citrus is quickly broiled for an easy weeknight dinner. Spicy shrimp paired with creamy guacamole on top of a crunchy tortilla chip? Yes, please! These Chile Lime Shrimp Tostada Bites are irresistible.

With barely 2 minutes of effort, a simple skillet of rice went from boring to something special in this Chipotle Lime Rice. I loved the unexpected tang of the lime and the barely-there heat of the chipotle pepper. This rice recipe is the perfect accompaniment to any Mexican, Tex-Mex or Southwestern meal.

Chili Lime Corn is slightly spicy, tart, and buttery. This corn is a hit with the entire family every time I make it.

Looking for more shrimp recipes? This Garlic Butter Shrimp with plenty of bright lemon is something I can never get enough of. 

So. Much. Fun. There are a whole lot of adjectives I could use to describe my introduction to a classic Louisiana Crawfish Boil, but WOW sums it up nicely.

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Chili Lime Shrimp

Zesty and smoky flavors come together in this chili lime shrimp recipe. With little more than a simple marinade of fresh lime juice, chili powder, and plenty of garlic, every bite will leave you craving just one more shrimp.

Course Appetizer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Ingredients

• 1 pound large raw deveined shrimp approximately 35 count
• 1 tablespoon light flavored olive oil
• 2 large cloves garlic minced
• 1 teaspoon sugar

MARINADE INGREDIENTS

• ¼ cup light flavored olive oil
• 2 tablespoons fresh lime juice
• 2 large cloves garlic minced
• 2 teaspoons New Mexico or regular chili powder
• 1½ tablespoons sugar
• ½ teaspoon kosher salt

Instructions

• Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Remove the shells, if desired.
• To make the marinade, stir together the marinade ingredients. Place the shrimp in a zip-top bag and pour the marinade over the shrimp. Remove excess air and seal. Turn the bag a few times to coat all of the shrimp and then let it rest on the counter for 15 minutes.
• Heat a large stainless steel pan over medium-high heat. Add the oil and when it is hot, add the garlic. Sauté the garlic for 1 minute, sprinkle with the sugar and sauté about 30 seconds more. When the garlic is golden and fragrant, add the shrimp to the pan and discard any remaining marinade.
• Spread the shrimp in a single layer across the pan and let it cook for 1-2 minutes, until it begins to turn color. Turn the shrimp over and cook an additional minute, just until pink. Increase the heat to high for 1 minute to slightly reduce any liquid. Remove from the pan when finished cooking.

Notes

The cooking time for this recipe is just a few minutes. However, if you do not purchase your shrimp partially peeled and already deveined, allow at least 10 to 15 minutes to prep the shrimp before cooking.

 

ALTERNATE GRILL DIRECTIONS:

While the shrimp is marinating, soak 6 to 8 wooden skewers in water. When almost ready to grill, thread the shrimp onto the skewers. Heat the grill to medium-high and generously oil the grates to prevent the meat from sticking.

Place the kabobs on the grill and sprinkle lightly with the sugar. Let cook for 3 to 4 minutes per side, turning once or twice, just until the shrimp turn pink and are cooked through.

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Zucchini Quesadilla

Gooey cheese quesadillas have been a classic dinner item in our house for years now, but I’m always looking for ways to change things up.

These quesadillas combine the flavorful pop of fresh zucchini, sweet onions, hearty grilled corn, and (if desired) chicken to create a game-changing mix of flavors.

Vegetable Quesadilla

With only a few minutes of effort, these quesadillas come together easily. All you’ll need to cook this easy dinner recipe is a skillet, a spatula, and a few minutes on the stove.

Because the time required to prep and cook these quesadillas is so short, this is a great recipe to make in bulk. Leftover quesadillas are an easy (and common!) meal option in my house, and we always keep the ingredients at hand in case we need a last minute dinner plan.

Vegetable Quesadilla Recipe

• Light flavored olive oil
• Small yellow onion
• Corn kernels (fresh, frozen, or canned)
• Small zucchini
• Cooked chicken, chopped small (OPTIONAL)
• Butter
• Flour tortillas
• Monterey jack or pepper jack cheese

Start by warming the oil in a large non-stick or cast iron pan over medium heat. Add the onion and saute for a couple of minutes, just until it begins to soften. While the onion is cooking, lightly butter one side of each tortilla and set aside.

Add the zucchini and corn to the skillet, and continue cooking for a minute or two, just until the zucchini is almost tender (almost tender; the zucchini should still be crisp).

Add the chicken, if desired, and stir to mix throughout before transferring the mixture to a bowl.

Return the pan to the stove over medium heat, and place a tortilla in the empty skillet butter side down.

Layer cheese on top, then the vegetable mixture, and then the remaining cheese. Top with the second tortilla, and let the vegetable quesadilla cook for a few minutes.

Press down on the top tortilla with a spatula before carefully flipping the quesadilla. Cook for a couple more minutes, until the cheese has melted and the tortillas are crisped and slightly browned.

When the quesadilla has finished cooking, transfer it to a cutting board. Allow the quesadilla to cool for a minute or two before slicing and serving.

Corn Quesadilla

I’ve been on a huge quesadilla kick and that, along with all of these leftovers from the fridge, made for a delicious lunch this week. And what’s not to love about a perfectly crisp, cheese-filled quesadilla?

Looking for an easy snack? A handful of spinach and a pile of melty cheese between buttery crispy tortillas is Spinach Quesadilla snacking perfection.

This Loaded Vegetable Quesadilla starts with warm crisp tortillas layered with melting cheese and filled with an abundance of vegetables. BBQ Chicken Quesadilla are a little bit spicy, awesomely cheesy, and they are a very popular lunch in our house.

Saucy, cheesy Pizza Quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving.

Crisp tortillas filled with tender bites of steak and plenty of melting cheese create this easy-as-can-be Steak Quesadilla. Not up for cooking from scratch? This Chicken Fajita Quesadilla makes a terrific dinner . . . and it’s a perfect way to use up leftovers.

Cheesy Black Bean and Corn Quesadillas with buttery, crispy edges filled with black beans and corn are a snack that makes the whole family happy.

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Vegetable Quesadilla

Sweet onions, fresh zucchini, corn, and plenty of melting cheese make these vegetable quesadillas irresistible.

Course Appetizer, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1 serving

Calories 584kcal

Ingredients

• 1 teaspoon light flavored olive oil
• ½ small yellow onion diced small, about ¼-cup
• ¼ cup corn kernels fresh, frozen, or canned
• 1 small zucchini quartered lengthwise and sliced thin, about ½ cup
• ½ cup cooked chicken chopped small, approximately ½ cup, OPTIONAL
• 2 teaspoons butter
• 2 8-10" flour tortillas
• ½-⅔ cup freshly shredded Monterey jack or pepper jack cheese

Instructions

• Warm the oil in a large non-stick or cast iron pan over medium heat. Add the onion and saute for a couple of minutes, until it begins to soften. While the onion is cooking, lightly butter one side of each tortilla and set aside.
• Add the zucchini and the corn to the skillet and continue cooking for a minute or two, until the zucchini is almost tender but still crisp. Add the chicken, if desired, and stir to mix throughout. Transfer the vegetable mixture to a bowl.
• Return the pan to the stove over medium heat. Place a tortilla in the empty skillet, butter side down. Layer cheese, then the vegetable mixture, and then the remaining cheese onto the tortilla. Top with the second tortilla and let it cook for a couple of minutes.
• Press down on the top tortilla with a spatula and then carefully flip the quesadilla. Cook for a couple more minutes, until the cheese has melted and the tortillas are crisped and slightly browned.
• Remove to a cutting board when finished cooking and allow the quesadilla to cool for a minute before slicing and serving.

Nutrition

Calories: 584kcal | Carbohydrates: 47g | Protein: 23g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 947mg | Potassium: 769mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1096IU | Vitamin C: 40mg | Calcium: 557mg | Iron: 4mg

{originally published 8/26/11 – recipe notes and photos updated 6/19/23}

The post Zucchini Quesadilla with Corn and Chicken appeared first on Barefeet in the Kitchen.

This recipe was a spur-of-the-moment dinner years ago that turned out deliciously. While looking through the refrigerator for inspiration one night, I paused at a package of egg roll wrappers.

That was when I discovered that egg roll wrappers are technically a form of pasta. Did you already know that? Well, one thought led to another and I decided to try an Italian Eggroll combination.

I serve these Italian Eggrolls with 5 Minute Marinara Sauce on the side for dipping and they disappear FAST every time we make them.

The kids, my husband, and I absolutely devoured these eggrolls the first time I made them. My youngest son ate three of them! (The photo at the bottom of this post still makes me grin. I can hardly believe it’s been 11 years since my baby was that small!)

Kitchen Tip: I use this pan, these tongs, and this tray to make this recipe.

Italian Eggrolls

• sweet or hot Italian sausage
• shredded carrots
• shredded cabbage 
• garlic powder, salt, and pepper
• egg roll wrappers
• beaten egg
• oil for frying
• marinara sauce for serving

In a large skillet, cook and crumble the sausage. Add the cabbage and carrots to the pan and continue to cook over medium heat.

Season to taste with garlic, salt, and pepper. When the vegetables are crisp-tender, remove the pan from the heat.

How To Roll Egg Rolls

Set up an assembly line with a stack of egg roll wrappers, the sausage mixture, a small bowl holding the water, and another small bowl with the beaten egg.

Separate 1 egg roll wrapper on a plate. Scoop about ¼ cup of the cabbage mixture into the center of each wrapper.

Pull the bottom corner upwards and then tuck the sides into the middle. Roll as tightly as possible. Dip your finger into the water and then into the egg to seal the edges of the roll. When finished wrapping the rolls, stack them on a plate and set aside.

Heat the oil to 350°F in a small heavy saucepan or deep-sided skillet. (Medium heat brings the oil to the correct temperature on my stove.)

Using kitchen tongs to help turn the rolls, pan-fry the rolls in the hot oil for 10-20 seconds on each side. They should be lightly browned.

Transfer the cooked eggrolls to a plate lined with paper towels. Serve hot by themselves or with marinara dipping sauce.

Egg Roll Skillet

All the ingredients we love in classic Chinese Egg Rolls come together in this Egg Roll Stir Fry recipe. This is an irresistible bowl of deconstructed egg rolls and you’re going to love it. Don’t skip the crispy fried wonton strips on top to give your meal a true egg roll flavor and crunch!

You’re only 20 minutes and 5 ingredients away from the awesomeness that is this flavor-filled Sausage Egg Roll In A Bowl! Adding sausage to a simple dish like the above eggroll skillet adds a whole lot of flavor with minimal effort.

I like using breakfast sausage (the hot sausage variety is my first choice) for the abundance of spices that are already there, but any sausage you like will work here.

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Italian Egg Rolls

Filled with Italian sausage and shredded vegetables before being fried crisp and golden brown, these Italian Egg Rolls are a fun and unexpected twist on pasta night.

Course Appetizer, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 -5 servings

Ingredients

Eggroll Ingredients

• 1 pound sweet or hot Italian sausage
• 2 large carrots shredded, about 1 cup
• 1 very small head of cabbage shredded, about 6 cups
• ½ teaspoon garlic powder adjust to taste
• ¼ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• 1 package egg roll wrappers
• ½ cup water
• 1 beaten egg
• 1-2 cups oil for pan frying I use refined coconut oil (there is no flavor or aroma)
• 2 cups marinara sauce for serving

Instructions

• In a large skillet, cook and crumble the sausage. Add the cabbage and carrots to the pan and continue to cook over medium heat. Season to taste with garlic, salt, and pepper. When the vegetables are crisp-tender, remove the pan from the heat.
• Set up an assembly line with a stack of egg roll wrappers, the sausage mixture, a small bowl holding the water, and another small bowl with the beaten egg. Separate 1 egg roll wrapper on a plate. Spoon about ¼ cup of the cabbage mixture into the center of each wrapper.
• Pull the bottom corner upwards and then tuck the sides into the middle. Roll as tightly as possible. Dip your finger into the water and then into the egg to seal the edges of the roll. When finished wrapping the rolls, stack them on a plate and set aside.
• Heat the oil to 350°F in a small heavy saucepan or deep-sided skillet. (Medium heat brings the oil to the correct temperature on my stove.) Using kitchen tongs to help turn the rolls, pan-fry the rolls in the hot oil for 10-20 seconds on each side. They should be lightly browned.
• Transfer the cooked eggrolls to a plate lined with paper towels. Serve hot by themselves or with marinara dipping sauce.

{originally published 1/10/12 – recipe notes and photos updated 6/12/23}

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Chocolate Covered Blueberries

Have you ever had that crazy “aha” moment where you wonder why you never thought of something before now?

My sister, Jenny, called me a few days ago and told me that she had been craving a dessert and there was nothing sweet in her house, so she melted a few chocolate chips and poured them over blueberries.

When she couldn’t stop talking about this new treat, I decided I’d better try it right away. She was right, oh so very right.

Who knew that chocolate-covered blueberries would be even more tempting than the ever-popular chocolate covered strawberries?

Dark Chocolate Covered Blueberries

Having made my share of desserts in the past, I can say that these chocolate-covered blueberries are one of the easiest recipes I’ve made.

All you’ll need to do is lay out your blueberries, prep a simple chocolate sauce, and pour it over the berries. Chill the berries in the refrigerator, and you’re done!

And what a delicious contrast! The combination of rich, creamy dark chocolate and sweet, refreshing, mildly tart blueberries is a match made in heaven. Serve these sweets while they’re slightly cold, and the flavor of the berries will really pop.

For a slightly more complex flavor, you can also sprinkle coconut over the berries as you’re preparing to chill them.

Chocolate Covered Blueberries Recipe

You’ll only need a few ingredients to make this easy dessert.

• Fresh blueberries
• Dark chocolate chips
• Coconut oil
• Sweetened shredded coconut (optional)

First, you’ll want to wash and completely dry the blueberries. Then, set 12 muffin cups on a plate or tray. Place 6-8 blueberries in the bottom of each muffin cup, depending on size.

Place the chocolate and coconut oil in a glass measuring cup or bowl. Heat in the microwave for 90 seconds at 50% POWER.

Stir and heat for an additional 30-60 seconds at 50% POWER, if needed, and then stir one more time to finish dissolving the chocolate.

Make sure your microwave is at 50% POWER, and keep a close eye on the chocolate; the smell of burnt chocolate won’t leave your kitchen easily.

If you’d rather not use the microwave, you can also melt the chocolate in a double boiler, or a glass bowl over a simmering pan of water.

Spoon the melted chocolate over the berries. You can lightly spread it over the berries with the back of a spoon.

Alternatively, you can add the berries to the bowl with the chocolate and stir to coat, then transfer them to the muffin cups.

If desired, sprinkle with coconut. Place in the refrigerator for 30 minutes, or until the chocolate has set firm.

Remove from the muffin cups and serve cold. The chocolate-covered berries may be stored in an airtight container and kept in the refrigerator for up to 3 days.

Chocolate Covered Fruit

Looking for more chocolate covered fruit recipes? This Dessert Fondue Board is a treat for the eyes and for everyone’s taste buds, served with loads of fruit, cream puffs, graham crackers, and pretzels.

Homemade Magic Shell is so easy to make. (You only need TWO ingredients!) Once you’ve tried it, I can pretty much guarantee that you’ll never even consider buying it again. In about five minutes, you can have delicious chocolate-covered clementines like nothing you’ve ever tasted before.

These Chocolate Covered Banana Bites are ridiculously delicious for something so over the top simple, with just a slight hint of coconut flavor and then rich chocolate alongside a bite of frozen banana.

With only three ingredients and a few minutes of prep, these Chocolate Covered Kiwi Popsicles are an easy sweet treat (and a good recipe to make with the kids!).

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Chocolate Covered Blueberries

Sweet and slightly tart fresh blueberries are lightly covered in dark chocolate to create an irresistible sweet snack that doubles as a quick and easy dessert too.

Course Dessert, Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 79kcal

Ingredients

• 4 ounces fresh blueberries about ¾ cup
• ⅔ cup dark chocolate chips
• 2 tablespoons coconut oil
• sweetened shredded coconut OPTIONAL for topping

Instructions

• Wash and completely dry the blueberries. Set 12 muffin cups on a plate or tray. Place 6-8 blueberries in the bottom of each muffin cup, depending on size.
• Place the chocolate and coconut oil in a glass measuring cup or bowl. Heat in the microwave for 90 seconds at 50% POWER. Stir and heat for an additional 30-60 seconds at 50% POWER, if needed. Stir to finish dissolving the chocolate.
• Spoon the melted chocolate over the berries. Lightly spread the chocolate over the berries with the back of a spoon. Alternatively, you can add the berries to the bowl with the chocolate and stir to coat, then transfer them to the muffin cups.
• Sprinkle with coconut, if desired. Place in the refrigerator for 30 minutes, or until the chocolate has set firm. Remove from the muffin cups and serve cold. Store any remaining chocolate covered blueberries in the refrigerator.

Notes

If you’d rather not use the microwave, you can also melt the chocolate in a double boiler, or a glass bowl over a simmering pan of water.

The chocolate covered berries may be stored in an airtight container and kept in the refrigerator for up to 3 days.

Nutrition

Calories: 79kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.1mg | Sodium: 11mg | Potassium: 71mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.2mg

{originally published 6/20/15 – recipe notes and photos updated 6/6/23}

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GORP is the classic trail mix you probably recall from childhood and I’m happy to report that it’s just as tasty as I remembered. Whether it’s for a quick road trip, a movie night, or a longer camping trip, GORP has long been a favorite for all of us.

What Is GORP?

GORP is an acronym for “good old raisins and peanuts” which was, according to some, the very first trail mix. Chocolate is traditionally included in most recipes for GORP. Today, GORP and trail mix are more or less synonymous.

I grew up munching on GORP whenever my family was road tripping. Some variation of this recipe was always our trail mix of choice. Typically, my family made their trail mix with peanuts, raisins, and m&ms or chocolate chips.

I’ve been traveling a lot over the past 6 weeks and am constantly in need of quick, easy, and tasty snacks to enjoy on the go. There are so many pre-packaged snacks available these days but GORP has remained the travel-friendly snack I reach for the most.

GORP

Trail mix is the perfect sweet and salty snack for long driving days, or for days spent on the go exploring a new city.

GORP probably became THE travel food (and the snack hikers took on long trails) because it’s easy to pack and carry and doesn’t spoil. Luckily, it also happens to be pretty nutritious for a convenience food!

The blend of dried fruit for energy and nuts for protein and fat helps keep hunger at bay and keeps you going all travel day long.

That said, GORP is also one of my favorite snacks for a night-in or to have in my bag on a long day of running errands. Easy to proportion into ziploc bags or small serving containers, this trail mix is also ideal for packing in lunches and tucking into backpacks.

This handy square canister of snack mix has a regular place in my camper kitchen and we all reach for it often. I have probably mixed together a batch of GORP at least once if not twice a week all summer long.

GORP Recipe

Over the years, I’ve made countless trail mix combinations, some have been fancy and others not so much. I always go back to my favorite basic four ingredients: nuts, raisins, m&ms, and honey nut cheerios.

The honey nut cheerios are a MUST for me. I love the sweet crunch and they help keep it a little lighter. Not that I’m a calorie-counting kind of girl, but I don’t like feeling lethargic if I snack on a decent size bowl.

I also find that the addition of cereal in my GORP, compared to the kind with nuts and raisins only, makes for a more satisfying variety of textures and tastes.

What is in GORP?

To make GORP, you simply combine honey nut cheerios, raisins, nuts, and M&Ms in a container and mix well. Snack away immediately or stash it in the pantry until your next craving.

If you’re not a fan of peanuts or being mindful of a peanut allergy, feel free to experiment with using different kinds of nuts in this recipe. I like the variety of using a mixed nut combination in the snack mix, myself. It would also taste good with all almonds or all cashews.

I store the snack mix in an old mixed nut container from Costco. I suppose I could say a “recycled” or “repurposed” container and be far more trendy that way.

But truthfully? I just like the square-sided containers from Costco for their space-saving storage and the fact that they’re something I already buy and can reuse. I store flours, sugars, nuts, dried fruits, countless other pantry items in these handy containers.

This trail mix includes chocolate candy so be sure to store your trail mix in a place that’s cool enough for the chocolate not to melt.

That said, I’ve brought GORP along with me in plenty of hot cars and been fine. Sure, the M&Ms might get a little soft in your hand, but that’s part of the fun!

Kitchen Tip: I use these measuring cups and these containers (see above) to make this recipe.

How To Make GORP

1. Combine cheerios, raisins, nuts, and candy in a large bowl.
2. Stir well to thoroughly mix.
3. Transfer to an airtight container or individually portioned zip-close bags.

GORP Trail Mix

While GORP is the original, most simple, and truly the most loved trail mix in my life, I enjoy pretty much every variety of trail mix you can make. I tried adding bits of granola to my trail mix and loved the added flavor and crunch from this Peanut Butter Chocolate Chip Granola.

Speaking of granola, did you know that you can make granola in the crock-pot?? That was an epiphany for me last year and I may never again use the oven to make granola.

Slow cooker granola is a lifesaver when I want homemade granola in the summer. No longer do I have to fire up the oven and subject my family to even more heat when it’s hot outside. We can have granola and granola trail mix all year long.

This Cherry Chocolate Pistachio Trail Mix looks heavenly and I can’t wait to mix up a batch for our next family game night. You can never go wrong with combining cherry and chocolate flavors.

I’m also intrigued by the inclusion of crunchy chickpeas in this Roasted Chickpea Snack Mix and I’ve added it to my list to make for noshing on a future road trip.

I’m usually a pretty simple girl when it comes to my trail mix, which is maybe why GORP continues to hold the number one spot in my heart. Still, I love a fancy and indulgent snack mix every now and then.

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GORP

GORP is a snack mix with a little bit of sweet and salty goodness in every bite.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 14 approximately ½ cup servings

Calories 198kcal

Ingredients

• 3 cups honey nut cheerios
• 1½ cups raisins
• 1 cup mixed nuts or plain peanuts
• 1 cup plain M&M candies

Instructions

• Combine the cheerios, raisins, nuts, and candy in a large bowl. Stir well to thoroughly mix. Transfer to an airtight container or individually portioned zip-close bags. Enjoy!

Nutrition

Calories: 198kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 41mg | Potassium: 218mg | Fiber: 2g | Sugar: 9g | Vitamin A: 180IU | Vitamin C: 1.9mg | Calcium: 47mg | Iron: 2.5mg

{originally published 7/13/18 – recipe notes and photos updated 6/1/23}

The post GORP {a.k.a. the original trail mix} appeared first on Barefeet in the Kitchen.

If you’ve been reading this blog for very long you already know that there are not many recipes that I label “the best”. This salsa is well qualified for that title.

There is a Mexican restaurant in my city that serves a pineapple salsa that I have enjoyed for a while now.

I have no idea why it took me so long to try making my own, but a sale on pineapples finally pushed me to try. What was I waiting for? This pineapple jalapeno salsa absolutely smokes my former favorites.

Jalapeno Pineapple Salsa

I ate this salsa three days in a row and I am not even going to pretend that I shared more than a taste or two with my family. They all liked it, but I lucked out and was able to hide it away.

Most of it, I ate straight out of the bowl with tortilla chips (and, if I’m being honest, a few times with a spoon). I also spooned some on top of some leftover chicken and salad for lunch.

I am making more of this today and will have to share this time because I promised. My oldest son was not happy that the first batch “disappeared” so quickly.

Pineapple Jalapeno Dip

Over the past ten years, this spicy pineapple salsa has become a solid favorite with family and friends. I’ve given this recipe out countless times after sharing the salsa with friends.

We love this salsa on Hawaiian Hot Dogs, Carnitas Street Tacos, and Carnitas Salad Bowls. I make a double batch of this salsa almost every time we’re barbecuing with friends and it disappears fast. Eaten with a spoon, scooped up with chips, or piled over burgers, it’s a win.

As a dip, it’s irresistible on its own, but it would also be phenomenal on top of Caramelized Onion and Chicken Quesadillas or in these Chicken Burritos.

How to Make Pineapple Salsa

You’ll need just a few ingredients to make this salsa recipe:

• pineapple
• jalapeno
• lime juice
• cilantro
• green onions
• salt and pepper

Pineapple Salsa Recipe

The most time-consuming part of this recipe is peeling and dicing the pineapple. To make it even easier, you can buy ready-to-eat fresh pineapple from most grocery stores. Be sure to use fresh pineapple though! The salsa won’t taste the same with frozen or canned pineapple.

As written, the recipe calls for two tablespoons of chopped jalapeño pepper. I often double or triple that amount if the peppers I’m using aren’t especially hot. If you’re sensitive to heat, start with about a tablespoon of the chopped pepper and add more to taste.

Green onions add a distinct bite to this salsa that I find incredible. Freshly chopped cilantro leaves, salt, pepper, and lime juice mixed with the pineapple and jalapeño complete this delicious easy salsa recipe.

Once mixed, it’s ready to serve right away. The salsa also keeps beautifully in the fridge for a couple of days, but it rarely lasts that long in this house.

Over the past few years, this easy pineapple salsa has become one of the most frequently requested snacks that we make for family and friends. It doesn’t matter how much of it I prepare, it disappears in a flash every time.

More often than not, I find myself planning our meals around this salsa whenever we have it around. One of our favorite ways to eat this is over Teriyaki Glazed Salmon and rice.

Salsa Recipes

Many of you might remember that I’m picky about my homemade salsas. I want my salsa recipes to be both easy to make and full of amazing flavor with just the right amount of heat.

Along with this pineapple salsa, I can enthusiastically recommend this Pico De Gallo recipe and this tasty Black Bean Salsa. If you’re a mushroom lover, this Mushroom Jalapeno Salsa is a completely unique salsa that surprised us all by how delicious it was

Strawberry Salsa should definitely happen while berries are at their best this year. And Mango Corn Salsa? Seriously, try it. You won’t regret it.

Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good. I am not at all joking when I say that I make this appetizer my dinner. I can happily dig into this and call it a meal.

For a roasted salsa option, check out this Smoky Roasted Salsa by Rebecca over at Foodie with Family. I can also testify that her Pickle de Gallo is a whole new kind of fresh salsa that is going to blow your mind.

Pineapple Recipes

I love to cook and bake with pineapple and can’t ever get enough of it. If you like pineapple anywhere near as much as we do, you’re bound to like this Pineapple Mojito Fruit Salad and this Sweet and Spicy Pineapple Shrimp Stir Fry

For a sweet summer cocktail, try a  Pineapple Mojito. And don’t forget about the dozens of delicious pineapple desserts out there! We love Pineapple Cake with Coconut Frosting, Pina Colada Ice Cream, and this easy as can be Mango Pineapple Ice Cream.

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Pineapple Jalapeno Salsa

Sweet bits of pineapple and spicy jalapeño combine to make this easy pineapple salsa one of our favorite condiments and snacks.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 (1/2) cup servings

Calories 77kcal

Ingredients

• 1 small pineapple peeled cored and very finely diced, about 3 cups
• 1 large jalapeno seeded and finely minced, about 2 tablespoons, add more for a spicier bite
• 1 small lime juiced, about 1 tablespoon fresh lime juice
• 1 handful cilantro leaves only, finely chopped, about 2 tablespoons
• 3 green onions very thinly sliced, about 2 tablespoons
• ¼ teaspoon kosher salt adjust to taste
• ⅛ teaspoon freshly ground black pepper adjust to taste

Instructions

• Place all ingredients in a bowl and stir to combine. Cover with lid or transfer to an airtight container. Chill until ready to serve. This will keep well in the refrigerator for about a week.

Nutrition

Calories: 77kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 181mg | Fiber: 2g | Sugar: 15g | Vitamin A: 147IU | Vitamin C: 73mg | Calcium: 24mg | Iron: 1mg

{originally posted 4-30-13 – recipe notes and photos updated 5/31/23}

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