How To Make Easy Strawberry Sauce Recipe From Frozen Strawberries
I love this recipe for Strawberry Sauce during strawberry season but you can enjoy it year round with frozen strawberries. This is a delicious strawberry topping for pancakes and french toast oatmeal to fresh fruit smoothies, when you have a jar of this sauce handy you can elevate even the most mundane of recipes.
Perhaps my favorite way to Sarah’s Strawberry Sauce is spooned over a cool bowl of Greek Yogurt. I’ll add a bit of slivered almond and a touch of granola to bring that Greek Yogurt to the next level.
Let’s discuss the simple ingredients. Then, I’ll dive a little deeper into my favorite dishes where I add Sarah’s Strawberry Sauce.
Ingredients
This homemade strawberry sauce recipe is both simple and versatile.Â
Here’s what you’ll need for this easy sauce:
Ripe Strawberries
Fresh or frozen strawberries are ideal for this recipe. If your berries are nearing their prime, this is a great way to use them and extend their shelf life. You can also mix in other frozen or fresh berries or other fruits. For a twist, try cooking down strawberries and peaches for a peachy sauce variation.
Lemon
Lemon juice enhances the flavor of the sauce and can help extend its shelf life in the refrigerator. While it’s not essential, the acidity of lemon adds a delightful tang. For an extra zing, consider adding fresh lemon zest. Lemon also plays a key role in thickening jams and preserves, which is a topic for another time!
Sugar
For a traditional approach, use granulated sugar. If you prefer a different sweetener, maple syrup works wonderfully, especially when serving with pancakes. To reduce calories, substitute the sugar with stevia or monk fruit sweetener.
Adjust the ratio of ingredients to suit your taste buds!
How To Make This Homemade Sauce With Frozen Berries
Cook the Frozen Strawberries:
Place the frozen strawberries directly into a medium saucepan.
Add the sugar and lemon juice to the pan.
Cook the Sauce:
Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down.
Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.
Simmer:
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.
Optional – Blend for a Smooth Sauce:
If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.
If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.
Add Lemon Zest (Optional):
Stir in the lemon zest during the last minute of cooking if desired.
Cool and Serve:
Let the finished sauce cool slightly before serving. It will thicken more as it cools.
Foods to Pair with Your Simple Strawberry Sauce
This homemade strawberry sauce is incredibly versatile and pairs beautifully with many dishes. Here are some of my favorite ways to enjoy it:
Ice Cream SundaeÂ
This strawberry sauce makes the perfect topping for a classic banana split, a scoop of vanilla ice cream. Or improve upon classic strawberry ice cream with a topper of strawberry sauce.
Other Desserts
Enjoy this spooned-over angel food or pound cake. Top it with whipped cream for an extra indulgent treat. It’s also a star ingredient in my strawberry shortcake recipe.
Yogurt Parfaits
I often enjoy this sauce in my breakfast parfaits. It pairs wonderfully with full-fat Greek yogurt, fresh strawberries, nuts, and a sprinkle of granola for a delicious and satisfying start to the day.
Strawberry Smoothies
Add this sauce to a smoothie with a frozen banana or other berries for a refreshing summer treat with delicious fresh strawberry flavor! If you’re interested, check out my recipe for Strawberry Muffin Smoothies.
Oatmeal
Mix this sauce into a bowl of steaming oatmeal for a burst of fruity flavor. Add a little cream, butter, or whole milk, and you’ve got yourself a comforting bowl of strawberries and cream oatmeal.
PBJ Wraps
When I’m backpacking, PBJ wraps are a go-to. For convenience, I use tortillas instead of bread. Spread some peanut butter, drizzle this strawberry mixture on top, sprinkle with sunflower seeds, and roll it up for a quick, nutrient-packed snack or lunch in the wilderness.
Strawberry Lemonade
This sauce is also perfect for adding a fruity twist to strawberry lemonade—stir it into lemonade for a refreshing and flavorful drink.
Storage of Strawberry Sauce
If you make a big batch of strawberry sauce you can store it in an air-tight container in the refrigerator for up to 2 weeks. If you’ve made a large batch and want to keep it for longer, consider canning it. For tips on canning, check out my article, Top Three Ways to Preserve Strawberries.
Additionally, you can freeze this strawberry sauce for up to 6 months. Simply transfer it to a freezer-friendly container, and it’ll be ready to enjoy whenever you like.
For a step-by-step guide on canning, check out this helpful article and video by Allrecipes.
Place the frozen strawberries directly into a medium saucepan. Add the sugar and lemon juice to the pan.
Cook the Sauce
Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down. Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.
Simmer
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.
Optional - Blend for a Smooth Sauce
If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.
Cool and Serve
Let the finished sauce cool slightly before serving. It will thicken more as it cools.
Mocktail Recipes with Sprite: Also Called Fizzy Drinks!
I love to make Mocktail Recipes with Sprite! At social gatherings sometimes I don;t feel like drinking an alcoholic beverage but I still want a mocktail! I feel extra cozy with a fun beverage in hand for any season.
Mocktails like those made with Sprite or club soda are my favorite for summer parties in a tall glass or mason jar. I love the effervescence of the sparkling water and the tartness of the citrus in Sprite but sometimes to cut back on the sugar I’ll make these drinks with club soda instead.Â
You can make this plain, with blueberry, or strawberry flavors. With just a few simple ingredients you have yourself a gourmet booze-free beverage.
Why I Love Making This Recipe
I love providing alternatives to alcohol at social gatherings. The more and more I look into this world of mocktail making the more fascinated and knowledgeable I become!
Plus, mocktails are not just for a special occasion, they can be enjoyed with the whole family at any time.Â
Get creative with simple syrup, your favorite sodas, the serving glass, and even fun umbrellas.
Did you know Mocktail Bars are opening up in major cities all over the United States like Portland, New York City, and Houston? Just the other day a friend was telling me about some new mocktail bars in the Denver area. Many restaurants also offer local kombucha as another beverage option. You can even find non-alcoholic spirits such as Wilderton Botanical Non-Alcoholic Spirits!
The Ingredients For Mocktail Recipes with Sprite
This is just 2 ingredients, that’s it!
2oz lemon or lime juice
6-8oz Sprite or soda water, club soda, seltzer, or mineral water.
Ice Cubes
Serve over ice and you have your new favorite drink. After you master that, the possibilities are endless.
Option to garnish with lemon or lime wedges, fresh mint leaves, or fresh fruit.Â
Step By Step Instructions For Mocktail Recipes with Sprite
Step 1: Prepare the Glass
Fill a glass with ice cubes.
Step 2: Add Citrus Juice
Pour the 2 oz of fresh lemon or lime juice into the glass.
Step 3: Add the Fizz
Pour in 6 to 8 ounces of Sprite or your choice of soda water, club soda, seltzer, or mineral water.
Step 4: Garnish And Serve
Garnish with fresh mint leaves or a slice of lemon or lime. Enjoy!
The Variations
Here are two more booze-free drinks you can create with citrus juice and your Sprite base.Â
A Fizzy Strawberry Mocktail: the easier of the two to create. Just get yourself a bottle of Evolutions Vital Berry or any other 100% cold pressed juice make sure the main flavor note is strawberry. The Vital Berry has apple, strawberry, raspberry, orange, mango, and acerola fruits. Replace 1oz of lemon juice with 1oz of  Evolutions Vital Berry juice.
Acerola is similar to cherry and is native to Central America, northern South America, and the Caribbean.
A Fizzy Blueberry Mocktail:Â To make this Sour Fizzy variation first, you must make the blueberry juice. This is a mix between syrup and juice. I blend the blueberries then cook them down and add a touch of sugar and lemon. Then Strain the liquid and let it chill. Then mix 1 oz lemon or lime juice, 1 oz blueberry juice, and 6-8oz of Sprite or Club Soda. Serve in a tall glass with ice cubes and lemon or lime slices.Â
I like to use fruit juices to make even more awesome recipes. From pineapple juice to fresh orange juice to cranberry juice for a cranberry sprite virgin cocktail. Feel free to get creative with the different combinations. You could even throw in some grenadine syrup!Â
Fun fact: A Shirly temple is grenadine syrup and Sprite!
Mocktail Recipes are Hydrating!
No matter the time of the year, a fun mocktail is a fun drink to enjoy in your backyard, and they are hydrating!Â
Swap the Sprite for Soda Water, Club Soda Seltzer, or Mineral Water to make your delicious drinks even more hydrating!Â
Hydration is so important and here are several reasons to stay adequately hydrated.Â
Regulate body temperature – like when we sweat!
Prevent infection and other illnesses – i.e. UTI, HTN, Kidney Stones
Promotes Skin and Heart Health
Maintain a healthy gut – preventing constipation
Fights fatigue – promoting cognitive function
Weight wellness – digestion, nutrient absorption
Aids in Physical Performance
Water helps to flush waste from the body – urination and deification
Do you want an Easy Homemade Tomato Herb Butter Recipe For Bread? Ever find yourself with lots and lots of cherry tomatoes? Â Well, if you find yourself trying to think of creative ways to use up those herbs and a bunch of cherry tomatoes, this Tomato Herb Butter recipe is for you.
Tomato butter takes a pint of cherry tomatoes and combines it with unsalted butter, garlic, and fresh herbs to make fresh and flavorful compound butter for fresh bread. After reading this article you will want to make your own homemade butter all the time.
In this article, I will discuss why you will love making this easy recipe, the ingredients in this recipe, the simple steps to making this recipe, how to use it, and a bit more about why compound butter should be a kitchen staple.
Why You’ll Love This Recipe
Flavorful:Â Tomato butter is a way to enhance the flavor of dishes.Â
Quick:Â This recipe can be thrown together under 15 minutes. It just takes a little time for the flavors to meld together in the fridge or freezer.
Easy:Â Compound butters are easy to work with. Once prepared, keep it in the refrigerator or freezer and simply slice off a chunk. Add it to hot foods and watch it melt evenly over top.
Versatile:Â One of the magical things about compound butter, is its ability to be customized according to your flavor preferences. In this recipe, I add oregano, garlic, salt, and pepper but you can mix and match ingredients like thyme, rosemary, sun-dried tomatoes, shallots, and olives.
Seasonal:Â Summer and Autumn seasons are the best time to make tomato butter. Take that haul of farmer’s market tomatoes you gathered in August and make some tomato butter!
Tools
A Piece of parchment paper, plastic wrap, wax paper, or a small bowl
Measuring utensils
Baking Sheet
Food Processor
Rubber spatula
Ingredients
This homemade garlic herb butter comes together with just a few ingredients, making it a flavorful addition to your kitchen staples.
Besides a stick of butter, this homemade garlic herb butter requires just 5 ingredients.
Tomatoes
Fresh Garlic cloves –Â in a pinch you could use garlic powder
Dried herbs such as oregano – (or substitute with fresh herbs)
Kosher Salt
Black Pepper
Optional:Â red pepper flakes for a bit of heat
Step-By-Step Instructions for Tomato Garlic Herb Compound Butter
Step 1: Prep the Tomatoes
Adjust your oven rack to the closest position under the broiler and preheat the broiler.
Place the cherry tomatoes on a baking sheet and broil for 6-9 minutes, until the skins start to brown and wrinkle.
Allow the broiled tomatoes to cool to room temperature.
Step 2: Make the Herbed Butter
Once the tomatoes have cooled, combine them with the softened butter, garlic, oregano, salt, and pepper in a food processor.
Blend the mixture until smooth and well combined, about 30-60 seconds.
For a touch of spice, add red pepper flakes and pulse a few more times.
Step 3: Shape and Store
Transfer the soft butter mixture to a small bowl or shape it into a log using plastic wrap.
Chill in the refrigerator until firm, then enjoy as desired.
How to Use This Compound Butter Recipe
This versatile compound butter can elevate a wide range of dishes. One of my favorite ways to enjoy it is by spreading it generously over a slice of warm, crusty bread.
But don’t stop there—this flavorful butter can also be used as a delicious condiment for:
Roasted chicken or tofu: Add a rich, herbaceous finish.
Baked sweet potatoes and roasted vegetables: Infuse them with savory goodness.
Boiled corn: Turn simple corn into a mouthwatering side dish.
Cooked rice and grains: Stir in for a burst of flavor.
Compound butter is a mixture of butter and other ingredients like herbs, spices, seasonings, and at times even fruits or vegetables. Homemade Herb butter is versatile and used to enhance the flavors of dishes.
Garlic and Green Onion
Chive Butter
Lemon Herb – Use any combination of herbs you like. I love thyme, oregano, and tarragon. Use lemon zest for even more lemony flavor.
Fresh Herb Butter – I love picking herbs from my herb garden!
This Vegan Coleslaw Recipe is the ultimate summer side dish. Moreover, it is the perfect for pairing for beans, tacos, and veggie burgers at your next summer cookout.
I prefer creamy coleslaw over vinegar-based versions, and this recipe fits the bill. By using coconut yogurt, I cut calories without sacrificing flavor, and the addition of citrus and herbs elevates the taste.
Why You’ll Love This Healthy Coleslaw Recipe
Simple Ingredients: Easy to find and even easier to prepare.
Versatility: Pairs well with a variety of dishes.
Plant-Based: Dairy and egg-free, making it suitable for everyone.
Perfect for Groups: An ideal choice when cooking for a crowd.
This recipe offers a fresh take on traditional vegan coleslaw, making it a go-to favorite!
Cabbage Salad Ingredients
Bag of Coleslaw Mix: You can either use a store-bought coleslaw mix or make your own. For this recipe, I use green cabbage and carrots but feel free to experiment with other classic slaw ingredients like red cabbage, purple cabbage, or the crunchy white leaves from a napa cabbage. For a twist, try adding some shredded kale.
Corn: I typically use low-sodium canned corn, rinsed under cold water, but fresh or frozen corn works just as well. My absolute favorite is fresh corn on the cob, especially leftover from a previous meal. To prep corn on the cob, I slice off the kernels with a sharp knife on a cutting board. To minimize accidents, I like to break the cob in half, reducing the risk of corn slipping while cutting.
Onion: In this slaw, I prefer using spring onions. The mild, fresh flavor of the green onion complements the salad without overwhelming it. If you prefer, you can substitute with chives or red onion for a different flavor profile.
Jalapeños: I love the combination of spice and fresh flavor that jalapeños bring to this dish. If you prefer a milder slaw, you can swap out the jalapeños for poblano peppers, or for a more colorful and even milder option, use red, yellow, orange, or green bell peppers.
Note on Chopping Hot Peppers
After removing the seeds from the jalapeños, be sure to wash your hands thoroughly—like you just touched the dirtiest doorknob on earth! Scrub around and underneath your fingernails while singing “Happy Birthday” to yourself. This prevents the unpleasant experience of accidentally rubbing your eyes with capsaicin-covered fingers—trust me, I’ve learned the hard way. Alternatively, you can use kitchen gloves for added safety.
Optional Ingredient: Sunflower Seeds
Add some sunflower seeds for a delightful crunch and a boost of flavor.
Vegan Coleslaw Dressing Ingredients
When it comes to creamy salad dressings, yogurt-based options are my favorite, especially for a fresh and flavorful coleslaw. Homemade dressings are unbeatable in quality and taste, and this one is no exception.Â
Here’s a breakdown of the ingredients:
Coconut Yogurt: For this Vegan Yogurt Cilantro Lime Slaw dressing, I use coconut yogurt, like the brand Cocojune. It adds a rich, creamy base with a subtle coconut flavor that pairs perfectly with the other ingredients.
Vegan Mayonnaise:Â Essential for achieving that classic, creamy coleslaw texture. It blends seamlessly with the coconut yogurt, enhancing the richness of the dressing.
Date Syrup: Made from pure dates, date syrup adds a natural sweetness that beautifully complements the spiciness of the jalapeño. If you don’t have date syrup on hand, pure maple syrup or brown sugar are great alternatives.
Lime: Lime juice pairs wonderfully with cilantro, corn, and jalapeños, adding a zesty brightness to the dressing. If you don’t have lime, extra vinegar or lemon juice will work as substitutes.
Vinegar:Â I prefer using apple cider vinegar or rice wine vinegar for a tangy kick that elevates the flavor of the coleslaw. The acidity balances the creaminess of the yogurt and mayo.
Salt & Pepper: Season to taste. Start with a small amount, and adjust after tasting the dressing. Remember, you can always add more salt and pepper later if needed, but you can’t take it out once it’s in!
Optional Ingredient: Dijon MustardÂ
For an extra layer of flavor, try adding a bit of Dijon mustard. It introduces a subtle sharpness that complements the other ingredients.
Prepping the Vegetables for This Creamy Vegan Coleslaw
To prepare the vegetables for this slaw, I rely on a combination of tools: a food processor, a sharp knife, and a cutting board.
For the cabbage and carrots, I use the shredding blade attachment on my food processor. This method creates perfectly shredded cabbage and carrots, giving the slaw an ideal texture and mouthfeel.
No Food Processor? No Problem!
If you don’t have a food processor, you can still make this slaw just as delicious. Before I owned one, I regularly made this recipe for various occasions. You can use a sharp knife and a sturdy cutting board to shred the veggies. For the carrots, a vegetable peeler works wonderfully to create thin ribbons or strips. Once peeled, I like to give the carrot strips a rough chop for a bit of texture.
​
Even when using a food processor for the cabbage and carrots, I still prefer to chop the remaining vegetables (like green onions, cilantro, and jalapeños) by hand with a knife. This gives me better control over the size and shape of the pieces, ensuring a balanced mix in every bite. I also like to include the jalapeño seeds for an extra kick of heat.
Once all the vegetables are prepped, simply toss them together in a large bowl, and your slaw is ready to go!
How To Make This Easy Vegan Coleslaw Recipe
After prepping your veggies, this recipe comes together in 4 easy steps!
Step 1: Prepare the Vegetables
In a large mixing bowl, combine the green cabbage, carrot, corn, spring onions, fresh cilantro, and jalapeno.
Step 2: Make the Dressing
In a small bowl, whisk together the coconut yogurt, vegan mayo, lime juice, apple cider vinegar, date syrup, salt, and pepper until well combined.
Step 3: Combine
Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.
Step 4: Chill and Serve
For the best flavor, let the coleslaw chill in the refrigerator for at least 30 minutes before serving.
​Optional Toppings:
Add some toasted sunflower seeds for extra crunch or garnish with more fresh cilantro
Storing Leftovers
Store leftovers in an airtight container in the refrigerator, where it will stay fresh for 3-5 days. In fact, this recipe stores exceptionally well; the flavors continue to develop and meld together over time, making the slaw even more delicious the next day.Â
If you’re planning ahead, feel free to make it in advance—the flavors will be even more vibrant when it’s time to serve!
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Pairings For Homemade Coleslaw
This Coconut Yogurt Cilantro Lime Slaw brings a fresh twist to traditional coleslaw, making it a versatile and delightful side dish for various meals. I often whip up this recipe when I have an abundance of fresh cabbage—it’s the ideal complement to a wide range of plant-based and non-plant-based dishes.
Here are some of my favorite ways to enjoy this slaw:
Tofu or Plant-Based Tacos: Add a refreshing crunch to your tacos with this slaw, and don’t forget to pair it with a batch of my Watermelon Strawberry Margarita recipe!
Black Bean Burgers:Â This is the perfect side dish for some black bean burgers or other vegan burgers.
Vegan Side Dish Extravaganza:Â Make it a side dish dinner by pairing this slaw with other vegan favorites like vegan potato salad and my Black Bean Mango Salad.Â
BBQ Tofu or Jackfruit Sandwiches:Â The bright flavors of this slaw are a perfect match for the smoky, savory notes of BBQ tofu or jackfruit sandwiches.
Bean Burritos:Â Tuck some of this slaw into a bean burrito for a burst of freshness.
Nothing is quite like this Easy Coconut Rice in Rice Cooker recipe. It is creamy, savory, and a perfect side dish. I especially love this fluffy rice paired with a bean salad – see my Black Bean and Mango Salad recipe.
Let’s review the simple ingredients, the simple instructions, and the oh-so-simple ways you can serve and eat this Easy Coconut Rice recipe.
With just 4 ingredients, this coconut rice is undeniably simple yet so delicious.
Rice:Â I use plain jasmine rice in this recipe. The long-grain rice provides a fluffier texture. If you do not have any long-grain rice on hand feel free to substitute basmati rice or plain white rice. In a pinch, you can use brown rice as well for a nuttier flavor profile. Short-grain rice works well for a sticky rice dessert. Basmati rice works well with an Indian-inspired dish such as Indian coconut rice as a curry complement.
Coconut Milk:Â For this recipe, use unsweetened coconut milk. Be sure to use canned full-fat coconut milk or even coconut cream.
Cold Water:Â The water in this recipe cooks and adds moisture to the rice. 100% coconut milk would be too creamy! You could also use vegetable broth, chicken broth, or chicken stock.
Optional Coconut Flakes: This is the only optional ingredient. The oven-toasted coconut adds a delightful crunch and rich flavor to the dish.
Other Optional Additions:
Sugar, for a slightly sweet flavor
Lime zest, fresh lime juice, and cilantro for cilantro lime rice with coconut.
How to Make Easy Fluffy Coconut Milk RiceÂ
The rice cooker is one of my favorite kitchen appliances. Note, some pressure cookers have a rice cooker setting!
Step 1: Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear.
Step 2: Add Ingredients to the Rice Cooker
Place the rinsed rice into the rice cooker.
Add the coconut milk, water, salt, and sugar (if using).
Stir everything together gently to combine.
Step 3: Cook the Rice
Close the lid of the rice cooker and set it to the “cook” setting. Let the rice cooker do its job. It will automatically switch to the “keep warm” setting once the rice is fully cooked.
Step 4: (Optional) Toast the Coconut in the Oven
Preheat the oven to 350°F (175°C).
Spread the shredded coconut evenly on a baking sheet.
Bake in the preheated oven for 5-7 minutes, stirring halfway through, until the coconut is golden brown and fragrant.
Remove from the oven and let it cool.
Step 5: Fluff and Serve
Once the rice is finished cooking, open the lid and fluff the coconut rice with a fork and serve.
How to Serve and Eat this Coconut Rice
Incorporated in a Salad
Add this recipe over a bed of lettuce and other veggies like grilled peppers and onions, or sliced tomatoes.
As a Dinner Side
Easy Coconut rice can be enjoyed as a great side dish. Try it with a tropical dish like my Black Bean and Mango Salad (pictured above and below) and/or Grilled Shrimp recipes.
As a Curry Compliment
Try this simple rice recipe with a Thai Curry or yellow curry powder base recipe.Â
​In a stir fry
Take leftovers and make the most delicious savory coconut rice stir fry or fried rice.
Dessert
Still, this Easy Coconut Rice recipe is so versatile it can even be enjoyed as a dessert!  Top this recipe with fresh fruit and shredded toasted coconut or nuts—option to drizzle with maple syrup or honey and garnish with mint.
Yet, another dessert option is to combine delicious coconut rice with some sweetened vanilla coconut milk for an easy Vanilla Coconut Rice Pudding.
Want More Recipes?
I hope you enjoy reading this article as much as I enjoyed writing it! Below are some more tasty recipes I enjoy.
This simple Easy Coconut Rice in Rice Cooker recipe pairs well with so many sides and entrees. Likewise, I enjoy eating this recipe as a snack and/or dessert!
Rinse the jasmine rice under cold water until the water runs clear.
Step 2: Add Ingredients to the Rice Cooker
Place the rinsed rice into the rice cooker.
Add the coconut milk, water, salt, and sugar (if using).
Stir everything together gently to combine.
Step 3: Cook the Rice
Close the lid of the rice cooker and set it to the "cook" setting. Let the rice cooker do its job. It will automatically switch to the "keep warm" setting once the rice is fully cooked.
Step 4: (Optional) Toast the Coconut in the Oven
Preheat the oven to 350°F (175°C).
Spread the shredded coconut evenly on a baking sheet.
Bake in the preheated oven for 5-7 minutes, stirring halfway through, until the coconut is golden brown and fragrant.
Remove from the oven and let it cool.
Step 5: Fluff and Serve
Once the rice is finished cooking, open the lid and fluff the coconut rice with a fork and serve.
Notes
Jasmine rice cooks at a 1½ :1 ratio of water to rice.If using a rice cooker, follow rice cooker's directions for cooking Jasmine rice. If making a different type of rice like sushi the water to grain ratio changes. For instance, for sushi rice I recommend using 1 cup water 1 cup coconut milk and 2 cup sushi rice due to the 1:1 ratio of rice to water.Â
Easy Chunky Blue Cheese Dip Recipe with Tarragon: Perfect For Chicken Wings
This Blue Cheese Dip Recipe is for blue cheese lovers. Enjoy this homemade chunky blue cheese dip with some appetizers on game day!
This recipe has simple ingredients and my homemade version is healthier and tastier than store-bought options.
I often serve this creamy blue cheese dip with some air fryer spicy buffalo wings, celery, and carrot sticks. Additionally, I make extra dressing for sandwiches, salads, and grain bowl lunches later in the week.
Ingredients in this Blue Cheese Dip with Tarragon
This creamy dip makes a delicious salad dressing for a wedge salad or dip. It pairs well with hot wings, fresh veggies such as celery sticks, andbell pepper, andeven a topper for burgers!
Blue Cheese:Â Blue Cheese is a great source of protein and calcium. Have you ever heard of Roquefort cheese? Roquefort is a very strong, bold, and tangy blue cheese that might not appeal to everybody but I love it.
Tarragon:Â For a more tarragon taste throughout, increase from 1 tbsp to 2 tbsp. Make sure the Tarragon is smashed into a paste or you will have chunks of the herb and it might provide an unpleasant mouth feel against the creamy cheese and dressing.
Mayo:Â I recommend using your favorite mayo as the base of this dressing.
Greek Yogurt:Â In this recipe, you can use sour cream or whole milk Greek yogurt. For a lighter version, use 2% Greek yogurt.Â
Fresh Lemon Juice: The lemon acts as the acid, the bite, and the tang in this dressing. Don’t have lemon, bottled lemon juice is okay too, or even white vinegar.
Fresh Garlic:Â Garlic is an ingredient that can be adjusted in the recipe. Like extra garlic? Go for it! Add a little more to bump up the garlic in this dip.Â
Optional: Hot Sauce:Â For a Hot Blue Cheese dip
Optional garnishes: Green onion, fresh parsley, or other herbs.Â
How To Make This Recipe
Step 1: Prepare the Garlic, Salt, and Tarragon
Mortar and Pestle Method: If you have a mortar and pestle, add the minced garlic, a pinch of salt, and chopped tarragon to it. Then, grind them together until they form a paste.
Easier Option: If you don’t have a mortar and pestle, finely mince the garlic and tarragon together on a cutting board. Sprinkle a pinch of salt over the mixture and use the side of your knife to mash them slightly, creating a paste-like consistency.
Step 2: Combine the Ingredients In a medium bowl, add the crumbled blue cheese, mayonnaise, Greek yogurt, lemon juice, and the garlic-tarragon paste from Step 1.
Step 3: Mix Until Smooth Use a fork or a rubber spatula to blend the ingredients until smooth and creamy. You can leave some chunks of blue cheese if you prefer a chunkier texture.
Step 4: Season Taste the dip and add additional salt and pepper if needed. Adjust to your preference.
Step 5: Chill and Serve For the best flavor, cover the dip and refrigerate it for at least 30 minutes to allow the flavors to meld together.
Serve the dip with your favorite vegetables, crackers, or wings. It also works well as a spread for sandwiches or burgers.
How To Use This Recipe
This homemade blue cheese dip is not just the perfect dip for football games. It is excellent as an easy blue cheese dip recipe for:
Veggies and dip
Burger toppings
Sandwich spread
Wing dip
Potato chip, crackers, or tortilla chip dip
Salad and grain bowl dressing
How To Store This Recipe
This recipe stores well in a mason jar or other airtight container in the refrigerator for about a week.Â
More On Tarragon
There are multiple types of Tarragon. The two types I am most familiar with are Russian Tarragon (Artemisia dracunculoides) and French Tarragon (artemisia dracunculus var saliva). Did you know, that both of these herbs are in the daisy family?
How to Use Tarragon in Cooking
Tarragon goes especially well with poultry. French Tarragon is the more flavorful herb often used in cooking. It has a pungent flavor similar to anise and fennel. It’s essentially similar to licorice.
Many associate the taste of tarragon with the taste of aroma and use it to make wonderful tarragon vinegar.
I enjoy using Tarragon in dishes like
Egg dishes, especially buttery scrambled eggs
With Roasted chicken, pork, or fish
In an Herb Pesto
Mixed in with olive oil
For more about Tarragon check out Food52 and Almanac’s website.
Mortar and Pestle Method: If you have a mortar and pestle, add the minced garlic, a pinch of salt, and chopped tarragon to it. Then, grind them together until they form a paste.Easier Option: If you don't have a mortar and pestle, finely mince the garlic and tarragon together on a cutting board. Sprinkle a pinch of salt over the mixture and use the side of your knife to mash them slightly, creating a paste-like consistency.
Step 2: Combine the Ingredients
In a medium bowl, add the crumbled blue cheese, mayonnaise, Greek yogurt, lemon juice, and the garlic-tarragon paste from Step 1.
Step 3: Mix Until Smooth
Use a fork or a rubber spatula to blend the ingredients until smooth and creamy. You can leave some chunks of blue cheese if you prefer a chunkier texture.
Step 4: Season
Taste the dip and add additional salt and pepper if needed. Adjust to your preference.
Step 5: Chill and Serve
For the best flavor, cover the dip and refrigerate it for at least 30 minutes to allow the flavors to meld together.
Serve the dip with your favorite vegetables, crackers, or wings. It also works well as a spread for sandwiches or burgers.
