Make crispy, juicy Dill Brined Oven Fried Chicken with a flavorful dill brine and golden panko coating. A delicious comfort food dinner!

My first experience with brined chicken was actually a dill fried chicken that I tried at a local restaurant. I loved how you could taste the dill in every bite. I love how every bite was juicy. It changed the whole way that I viewed cooking chicken. I have brined my chicken ever since.

I chose to make a dill brine for this oven fried chicken as a homage to that original brined chicken. Oven frying also seemed like a nice change of pace from deep frying so I set up an assembly line of flour, egg/milk wash and panko bread crumbs seasoned with a little dill. Then I dredged the brined chicken into the flour, dipped it in the egg then coated it in the dill bread crumbs before baking until golden and crispy. The whole family loved it and I’m sure your family will too!

Let’s talk about what you will need to make it.

Dill Brined Oven Fried Chicken Ingredients:

You’ll need a handful of ingredients to make this chicken but chances are you have most of them on hand already.

• CHICKEN DRUMSTICKS: I prefer chicken drumsticks for the flavor, and since we’re oven frying these, they will also cook a lot faster than breasts.
• DILL: I use dried dill in this recipe because I always have it on hand. If you have fresh you can use that. Just remember the ratio of 1 tablespoon fresh to 1 teaspoon dried.
• WATER: The base of the brine
• KOSHER SALT: Whenever you brine you use a large amount of salt but don’t worry the chicken won’t be overly salty. I recommend using kosher salt. I have never used iodized salt so I can’t recommend it.
• BROWN SUGAR: It helps balance out the salt, helps caramelization and color.
• FLOUR: We’re going to do a three part breading method for this chicken and the flour provides something for the egg/milk to adhere to.
• EGG/MILK: To serve as the wet binder between the flour and the breacrumbs.
• GRANULATED GARLIC/PEPPER: To season the breadcrumbs.
• OIL: While we are not deep frying the chicken, you do want to have some oil in the sheet pan. This will help the breadcrumbs get brown and crispy.

Step by Step Photos and Instructions:

If you’ve never brined before, you might think it’s daunting but it’s really not. The most important tip I have is to make sure that it is a non-reactive container. I like to use a resealable plastic bag and that I keep in a large bowl just in case it leaks.

• STEP #1: Make brine by heating 1 quart of water, 1/2 cup kosher salt, brown sugar and 3 tablespoons dill together in a pan over medium heat. Heat just until salt and sugar dissolve. Remove from heat, pour in remaining quart of cool water. Allow to come to room temperature.
• STEP #2: Put chicken drumsticks and thighs in a gallon size resealable plastic bag. Place bag into a large bowl. Pour cooled brine over the chicken. Seal bag and refrigerate for no less than two hours but more than four hours. You can also do this step in a non-reactive bowl.
• STEP #3: When ready to make the chicken, preheat the oven to 375 degrees. Pour avocado oil into a 1 inch rimmed baking sheet. Cook in the oven for 10 minutes. Remove.
• STEP #4: While waiting for pan to heat, place flour in a resealable plastic bag. Whisk together eggs and milk in a bowl. Combine panko, remaining teaspoon dill and salt together on a plate.
• STEP #5: Rinse chicken and pat dry. Place chicken into the flour. Shake to coat. Dip each piece into the egg mixture. Dredge into the bread crumbs and coat completely. Place coated chicken onto the heated baking sheet. Cook in preheated oven for 20 minutes. Turn and cook for another 15 – 20 minutes or until golden brown and cooked through. A meat thermometer inserted should register 165 degrees. Transfer to a serving platter and serve hot.

It was the perfect star of our comfort food sunday dinner. Speaking of comfort food, serve this Dill Brined Oven Fried Chicken along side these Summer Savory and Garlic Green Beans as well as this Roasted Garlic and Thyme Macaroni and Cheese and you’ll be in comfort food heaven.

Dill Brined Oven Fried Chicken

5h

Prep

35m

Cook

5h 35m

Total

Servings

− 6 +

Ingredients

• 2 quarts cool water
• 1/2 cup kosher salt
• 1/4 cup packed brown sugar
• 3 tablespoons plus 1 teaspoon dried dill weed
• 4 chicken drumsticks
• 4 chicken thighs
• 1/2 cup avocado oil
• 1/2 cup all purpose flour
• 1 egg
• 1/4 cup milk
• 2 cups panko bread crumbs
• 1/2 teaspoon salt

Instructions

1. Make brine by heating 1 quart of water, 1/2 cup kosher salt, brown sugar and 3 tablespoons dill together in a pan over medium heat. Heat just until salt and sugar dissolve. Remove from heat, pour in remaining quart of cool water. Allow to come to room temperature.
2. Put chicken drumsticks and thighs in a gallon size resealable plastic bag. Place bag into a large bowl. Pour cooled brine over the chicken. Seal bag and refrigerate for no less than two hours but more than four hours. You can also do this step in a non-reactive bowl.
3. When ready to make the chicken, preheat the oven to 375 degrees. Pour avocado oil into a 1 inch rimmed baking sheet. Cook in the oven for 10 minutes. Remove.
4. While waiting for pan to heat, place flour in a resealable plastic bag. Whisk together eggs and milk in a bowl. Combine panko, remaining teaspoon dill and salt together on a plate.
5. Rinse chicken and pat dry. Place chicken into the flour. Shake to coat. Dip each piece into the egg mixture. Dredge into the bread crumbs and coat completely. Place coated chicken onto the heated baking sheet. Cook in preheated oven for 20 minutes. Turn and cook for another 15 - 20 minutes or until golden brown and cooked through. A meat thermometer inserted should register 165 degrees. Transfer to a serving platter and serve hot.

Nutrition Facts

Amount per serving

Calories

1048

% Daily Value*

Total Fat 53g 68%

Saturated Fat 16g 80%

Cholesterol 199mg 66%

Sodium 10129mg 440%

Total Carbohydrate 112g 41%

Dietary Fiber 3g 11%

Total Sugars 61g

Protein 36g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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This easy seasoned basmati rice is flavored with aromatic cardamom and cumin. A fragrant, flavorful rice side dish that’s perfect with curries and more.

When I was making these Grilled Chicken Curry Thighs, I knew that I wanted a side dish to serve with it. Specifically, a rice side dish. I also knew that I didn’t wan’t just plain white rice. Enter this Seasoned Basmati Rice with Cardamom and Cumin.

Inspired by the Jeera Rice I get at our local Indian restaurant, this one is a little different because it has turmeric and cardamom. And the flavors are amazing. It’s smoky, nutty, and so aromatic. It’s the perfect side dish for grilled meats, fish or to serve with curries.

Let’s talk about what you’ll need to make it.

Cumin Basmati Rice with Cardamom Ingredients:

• OLIVE OIL: To saute the aromatics and the rice.
• BAY LEAF: Adds an earthy, herbal scent to the rice.
• WHOLE CARDAMOM SEEDS: Adds a sweet, floral fragrance and flavor.
• WHOLE CUMIN SEEDS: The star of the show, cumin seeds add an earthy, nutty, smoky flavor.
• BASMATI RICE: Basmati rice is a traditional, Indian rice that has a nutty flavor and is very fragrant. It is a long grain rice that is dry, light and stays separate after it cooks. It’s less sticky than say, Jasmine rice.
• TURMERIC: Not traditional in jeera rice, but I wanted to add a touch of color to the rice. It’s totally optional.
• WATER: When I originally tested this recipe, I used chicken broth but I think it overtook the flavor of the aromatics so I highly recommend using water when making this rice. The rice will have plenty of flavor.
• SALT

Step by Step Photos and Instructions:

If you’ve made any kind of rice pilaf before, you’ll find making this Cumin Basmati Rice with Cardamom really easy. Even if you haven’t this rice is very easy to make! Just follow along with these step by step photos and instructions.

• STEP #1: Heat oil in a saucepan over medium heat. Add cardamom and cumin seeds and cook just until fragrant. About 30 seconds. You just want to toast them you don’t want to burn them.
• STEP #2: Add in the rice and cook another minute or until its lightly toasted. Add in turmeric and salt. Stir.
• STEP #3: Pour in water and add bay leaf. Bring to a boil.
• STEP #4: Reduce heat to low. Cover and cook for 15 minutes. Turn off heat and leave covered for 5 minutes. Remove cover, fluff with a fork and serve.

Storage and Leftovers:

Store any leftovers covered in an airtight container in the refrigerator. Use within a couple of days.

Looking for other rice recipes? Try these:

Garlic Rice Garlic lovers rejoice! I’ve got a new and super easy way to jazz up your rice.

Cilantro Lime Rice is a quick and easy way to jazz up steamed rice. Serve it alongside your favorite tacos or in a bowl for a burrito bowl.

Jazz up your rice game with this flavorful curry rice! This Jasmine rice seasoned with curry powder, onions, garlic and chicken broth makes a great side!

Elevate your meals with Mushroom Rice! This flavorful side dish is quick, easy, and perfect for mushroom lovers.

The post Cumin Basmati Rice with Cardamom appeared first on Life's Ambrosia.

This Lemon Pepper Chicken Salad Sandwich is a lemony twist on the classic. A perfect lunch or light dinner for the last few weeks of summer.

If you find yourself with some leftover poached chicken or rotisserie chicken and you’re looking for a way to use it. Chicken Salad is always a delectable choice. Especially when the weather is too hot or you simply don’t feel like cooking. It’s quick, easy and the flavor possibilities are endless.

Lemon Pepper Chicken Salad is a bit lighter than most chicken salad recipes out there. Again making them perfect for warm days when you want something a little lighter. The lightness comes from using Greek yogurt instead of mayonnaise. It also gets a brightness from some lemon pepper seasoning and a splash of lemon juice.

Lets talk about all the things you’ll need to make it.

Lemon Pepper Chicken Salad Ingredients:

• COOKED CHICKEN: Whether you have leftover chicken or grab a rotisserie chicken at the grocery store, you’ll need some shredded cooked chicken. I prefer white meat for this recipe. It helps keep the salad tasting light.
• GREEK YOGURT: This helps add some creaminess as well as tanginess to the dressing.
• MAYONNAISE: To help add a little fat to the dressing so it’s a bit creamier but not overly so.
• CELERY: For added crunch.
• CHIVES: Adds a subtle oniony flavor without overpowering the dish.
• LEMON PEPPER SEASONING: Use your favorite blend. Most lemon pepper seasoning blends you can buy at the store do have salt so that is why there is no extra salt in this recipe.
• GRANULATED GARLIC/GARLIC POWDER: to add a subtle garlic flavor to the chicken salad. I prefer granulated garlic but if you don’t have it garlic powder will be fine. Don’t use garlic salt if your Lemon Pepper Seasoning has salt in it or you run the risk of it being too salty.
• LEMON JUICE: Will add some acidity and more lemon flavor to the dish.
• BREAD: This is optional. I tend to like to make chicken salad sandwiches but you can also serve this with crackers or over lettuce.

Step by Step Photos and Instructions:

Making this Lemon Pepper Chicken Salad is super easy! Just a couple quick steps and you’re ready to eat.

• STEP #1: Whisk together all of the dressing ingredients.
• STEP #2: In a mixing bowl, combine shredded chicken, celery and chives. Pour dressing over the top and stir to coat completely.
• STEP #3: For the best flavor, cover and let the mixture refrigerate for at least 30 minutes before serving. Adjust salt and pepper and serve.

I love to serve this Lemon Pepper Chicken Salad on some soft white bread as a sandwich. You can also serve it with crackers or lettuce.

Storage and Leftovers:

Store this Lemon Pepper Chicken Salad in an airtight container in the refrigerator and eat within in a few days.

Remember when I said when it comes to chicken salad the flavor options are endless? I wasn’t kidding! Here are some of our favorites!

Curry Chicken Salad : Chicken salad sandwich with curry, cranberries and almonds. Get your curry fix even if it is 100 degrees outside.

This Moroccan Chicken Salad sandwich is a twist on the classic. Creamy chicken salad with turmeric, Greek yogurt, cumin & ginger. Topped with Harissa slaw.

Fresh, herby, and totally addictive—this tarragon chicken salad is what lunchtime dreams are made of. A great way to use leftover chicken!

Creamy Dill Chicken Salad: A creamy chicken salad sandwich made with fresh dill, mayo, yogurt, garlic, chicken and red onion. The perfect summer sandwich.

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A vegetarian take on the classic beef carpaccio, this Tomato Carpaccio is made with sun-ripened tomatoes, parmesan cheese, capers, lemon and basil.

When we spent time in Italy, one of our favorite appetizers to get was Carpaccio. Usually, beef carpaccio. It’s one of those simple meals that packs a ton of flavor. It’s a dish that is usually served cold and made with thinly sliced meat or fish, parmesan, lemon and olive oil.

With it being summer right now, and summer tomatoes being at the height of their deliciousness, I wanted to give Tomato Carpaccio a try. You’ll find the same flavors of olive oil, parmesan and lemon but it’s vegetarian and absolutely perfect for summer.

Let’s talk about everything you’ll need to make it.

Tomato Carpaccio Ingredients:

When it comes to making any kind of carpaccio the simplicity is really the key. And because there are so few ingredients you really want to make sure you have the highest quality available, especially the tomatoes in this case. And I am going to give you the ingredient amounts for this recipe, but this is one of those that you can really just add as many of each ingredient that you like and it’ll still be good.

• TOMATOES: You can use any kind of firm, ripe tomatoes you have. I had vine-ripened tomatoes on hand but a combination of heirloom tomatoes would also be wonderful for this. You want to make the the tomatoes are firm so that you can easily slice them paper thin.
• EXTRA VIRGIN OLIVE OIL: Use the highest quality extra virgin olive oil you can here. The flavor is really going to shine.
• BASIL: While basil is not traditional in carpaccio, fresh basil and tomatoes go hand in hand so I had to include it in this recipe.
• RED ONION: You can also use shallots but make sure that you slice them very thinly.
• CAPERS: Capers are a pretty classic topping for carpaccio and I absolutely adore them so of course I was going to include them here. I used non-pareil Capers because they are a smaller than the capote variety.
• LEMON: Like capers, lemon is also a very traditional carpaccio topping. It really does add a nice bright acidity to the carpaccio. I’ve made it with and without and I highly recommend you use the lemon , it really helps bring the whole dish together.
• PARMESAN: Freshly grated Parmesan is going to give you the best flavor and texture.
• SALT AND PEPPER: Keep in mind that Parmesan and capers are salty so maybe test a little before you add extra salt.

Step By Step Photos and Instructions:

Making this Tomato Carpaccio is really easy, the hardest part will be making sure to thinly slice the tomatoes. Make sure you have a really sharp knife and you’ll be golden.

STEP #1: Thinly slice the tomatoes. You want them to be paper thin.

STEP #2: Chiffonade the basil. To do this, roll up several basil leaves together and quickly chop them.

STEP #3: Now you’re going to assemble the carpaccio. Place the thinly sliced tomatoes on a serving plater. Drizzle with the extra virgin olive oil. Sprinkle with capers, onions and parmesan. Drizzle lemon juice over the top and season with salt and pepper to taste. You can eat this immediately or you can let it sit for 15 – 20 minutes to give the flavors a chance to meld a little bit.

Storage and Leftovers:

I really recommend eating this Tomato Carpaccio the day you make it. If you have to make it in advance or have leftovers, cover and refrigerate. Eat within a day or so.

Love tomatoes? SAME! Here are some of my favorite tomato recipes:

Savor this simple and flavorful Chicken with Cherry Tomatoes Recipe that combines the sweetness of tomatoes with savory garlic. 

Oven Roasted Tomatoes: Perfect, plump, juicy tomatoes slow roasted to perfection.

This Baked Goat Cheese with Tomatoes is the perfect appetizer recipe. Sweet roasted tomatoes, garlic and goat cheese make a flavorful addition to any party!

Wondering what to do with all your summer tomatoes? This Tomato Jam is perfect! Sweet and savory it’s great on bread, with cheeses, burgers and sandwiches. 

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Grilled Shrimp Skewers with Champagne Vinaigrette & Chives is an elegant but extremely easy dinner to make! And you’ll only need a handful of ingredients.

In the summer, I am always looking for quick and easy dinners to make. But sometimes I’m also looking for something that is perfect for a dinner party or date night in, that is where this Grilled Shrimp Skewers with Champagne Vinaigrette & Chives recipe comes in handy.

It’s quick to come together, quicker to cook and an absolutely divine dinner or appetizer. The hardest part of preparing them will be peeling and deveining the shrimp. If you need help with that, please check out my How to Peel and Devein Shrimp Guide.

Let’s talk about what you’ll need to make it.

Grilled Shrimp Skewers with Champagne Vinaigrette & Chives Ingredients:

• JUMBO SHRIMP: I wanted to make sure these were substantial so I used jumbo shrimp. Shrimp is measured in number per pound. For this recipe, the jumbo shrimp were 16 – 25 per pound. You can use larger or smaller shrimp. However, if you use smaller shrimp they will cook and marinate much faster.
• CHAMPAGNE VINAIGRETTE: Champagne vinaigrette is not only one of my favorite salad dressings, but it is also always a great marinade. You can make your own or use your favorite store bought version. I used Brianna’s Champagne Style Vinaigrette.
• CHIVES: Fresh chives are going to give you the best flavor and color for this recipe so I highly recommend using them rather than dried chives.
• GARLIC: The dressing will likely have garlic in it but I always love adding a bit more. I used a few cloves to add a touch more garlic flavor.
• SALT: The dressing will also likely have salt in it, but I like adding a bit more for flavor.

Step by Step Photos and Instructions:

These skewers, like most skewers, are incredibly easy to make. One tip is to ensure that you don’t marinate the shrimp too long. The acid in the dressing will begin to cook it. I recommend no more than 15 -20 minutes. The shrimp will still have the lovely sweet flavor of the dressing but won’t start to cook.

• STEP #1: Place peeled and deveined shrimp in a bowl. You can choose to leave the tails on or remove them. Toss with the shrimp with the dressing, chives, garlic and salt. Cover and refrigerate for 15 – 20 minutes.
• STEP #2: Thread the shrimp onto skewers. If you are using bamboo skewers, make sure to soak them first to prevent them from burning on the grill. Discard any leftover marinade.
• STEP #3: Grill the shrimp 2 – 3 minutes per-side or until opaque and cooked through.
• STEP #4: Place the skewers on a serving platter. Drizzle with a little more fresh vinaigrette and sprinkle with fresh chives. Serve immediately.

Storage and Leftovers:

Like most seafood, these skewers are best eaten the day that they are made. However, if you have any leftovers store them in the refrigerator and eat within a couple days. They would be fabulous cold on a salad the following day.

If you want more shrimp recipes check these out:

Quick and easy Shrimp Tostadas are perfect for weeknights! Crisp tortillas topped with black beans, guacamole and spicy shrimp.

Cajun Shrimp Pasta is a decadent pasta with shrimp sautéed in a creamy sauce and tossed with pasta. Great for date night or any day you want to indulge. 

An easy shrimp boil recipe with shrimp, sweet corn, spicy andouille, and red potatoes. It’s great for a crowd! 

The post Grilled Shrimp Skewers with Champagne Vinaigrette & Chives appeared first on Life's Ambrosia.

Grilled Flanken Ribs are first marinated in a mixture of ginger and garlic and then grilled to perfection. A great addition to any BBQ! 

If you are looking for a summer dinner that is big on flavor and low on effort, you’ve got to give these Grilled Flanken Ribs a try. They only require a handful of ingredients, 3 easy steps and about 5 – 10 minutes to cook. The hardest thing about making them is waiting for them to marinate, which takes about 8 hours so you will want to make sure to plan ahead.

I originally made these several years ago when it was just my husband and I but when my grocery store had a special on them a few weeks ago, I just knew I had to make them again for the kiddos. And boy am I glad I did, the whole family loved them. The marinade tenderizes the ribs perfectly and is so incredibly flavorful with loads of fresh garlic, ginger and sesame oil, I just know your family will love them too.

Let’s talk about what you’ll need to make them: 

• FLANKEN SHORT RIBS: Are from the same cut of beef as short ribs but the difference is is that they are cut across the bones while the short ribs you might be accustomed to are cut between the ribs. As a result, flanken ribs are thin and cook very quickly, we’re talking minutes.
• GARLIC: These ribs are loaded with garlicky flavor from 8 minced garlic cloves.
• GINGER: When I originally share this recipe, I used ground ginger but I decided to use fresh ginger on the most recent remake of this recipe and it made all the difference! I highly recommend using fresh ginger if you can.
• SESAME OIL: Will give a nutty flavor to the marinade.
• SOY SAUCE: Adds umami flavor and saltiness.
• RICE VINEGAR: Adds a subtle sweet acidity to the marinade.
• BLACK PEPPER: I love using coarse ground black pepper for this recipe because it gives a ton of pepper flavor and texture to the finished dish.
• GREEN ONIONS: Used mainly as a garnish, they do add a pop of color and subtle oniony flavor.
• SESAME SEEDS: Optional but I like to use them for a garnish.

Step by Step Photos and Instructions:

Making these Grilled Flanken Ribs is so easy! The hardest part is letting them marinade. It’s best if you let them marinade for 8 hours because that helps ensure that they are tender.

• STEP #1: Whisk together all marinade ingreidents.
• STEP #2: Place the ribs in a resealable plastic bag (or other container). Pour the marinade over the top and rub the marinade into the ribs. Refrigerate for 8 hours or overnight.
• STEP #3: Remove the ribs from the refrigerator 30 minutes prior to allow them to come to room temperature. Grill 2 – 3 minutes per side then allow to rest 5 minutes. Sprinkle with diced green onions and sesame seeds. Serve.  

Storage and Leftovers:

Store any leftovers in the refrigerator and serve within a few days. You can reheat slowly until warmed through.

I recommend serving these with Garlic Rice and Szechuan Green Beans .

Looking for more Asian inspired recipes? Try some of our family favorites!

Beef and Broccoli is an easy, flavorful dinner that is perfect for weeknights! Made with tender beef, crisp broccoli and a savory sauce.

Crispy, golden, and utterly irresistible—these fried enoki mushrooms are the crunchy snack you didn’t know you needed!

Egg Drop Soup is a Chinese restaurant favorite! With the savory broth and silky eggs, this comforting soup will be a hit at home too!

Note: Originally published in 2013. Updated in 2026 with new photos, step by step photos, nutrition information and an improved recipe.

Grilled Flanken Ribs

8h

Prep

5m

Cook

8h 5m

Total

Servings

− 4 +

Ingredients

• 8 cloves garlic (minced)
• 2 teaspoons minced ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 1/2 pounds flanken ribs
• 2 green onions (diced)
• sesame seeds

Instructions

1. Combine first six ingredients together in a bowl. Mix well.
2. Place ribs in a resealable plastic bag or a bowl. Pour marinade over the top. Toss the meat to coat completely. Seal and refrigerate for 6 - 8 hours.
3. Remove from the refrigerator about 30 minutes before you want to cook to allow the meat to come up to room temperature.
4. Heat your gas grill over medium-high heat. Once hot cook ribs 2 minutes per side. You can also cook these in the broiler by turning your broiler to high and cooking the ribs 2 - 3 minutes per side on the middle rack. Remove and allow to rest for 5 minutes.
5. Sprinkle diced green onions and sesame seeds over the top and serve.

Nutrition Facts

Amount per serving

Calories

51

% Daily Value*

Total Fat 3g 4%

Saturated Fat 0g

Sodium 506mg 22%

Total Carbohydrate 4g 1%

Dietary Fiber 1g 4%

Total Sugars 0g

Protein 2g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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These hearty Hatch Chile and Bean Enchiladas are full of smoky chile flavor, melty pepper jack cheese and refried beans. They are easy enough to make for weeknights too!

When I made my Hatch Chile Enchilada Sauce last week, my first obvious recipe was going to be Enchiladas. Since my family loved these Bean and Cheese Enchiladas, I knew that I wanted to make a Hatch Chile version. And like those last ones, my family absolutely devoured these. There weren’t even any leftovers!

If I’m being completely honest, though, I kind of knew that they were going to be a hit. How can you go wrong with green chile enchilada sauce, black beans and melty pepper jack cheese? And the best part is that, if you’ve got the enchilada sauce on hand, then these are going to come together so quickly they are perfect for a weeknight.

Let’s talk about what you’ll need to make them.

Hatch Chile and Bean Enchilada Ingredients:

• CORN TORTILLAS: I greatly prefer to use corn tortillas when I make enchiladas because I like the texture better.
• OIL: I like to soften the corn tortillas in oil to make them pliable.
• HATCH CHILE ENCHILADA SAUCE: I *highly* recommend making your own hatch chile sauce, it is just so flavorful. And it’ll only add another 10 – 15 minutes to your cook time. In a pinch you can use canned green enchilada sauce, it’ll have a different flavor but it will still work.
• REFRIED BEANS: You can use any kind of refried beans you like. I used refried pinto beans but black beans would also be good.
• PEPPER JACK CHEESE: When I first made this recipe, I used plain jack cheese and while that was great, the pepper jack cheese added even more peppery flavor and we loved it.
• DICED ROASTED HATCH CHILES: You can sometimes buy canned diced roasted hatch chiles. You can also use regular canned chiles, although they won’t necessarily be hatch they will still be good.

Step by Step Photos and Instructions:

Making these Hatch Chile and Bean Enchiladas is so easy! Just follow along with these step by step photos and they’ll guide you along your way.

• STEP #1: Cook tortillas in oil over medium heat just until they are pliable. About 30 seconds per side. Transfer to a paper towel lined plate.
• STEP #2: To make the enchiladas, place the tortilla on a flat surface, spread 1 heaping tablespoon of the beans in the center. Top with 1 heaping tablespoon of cheese and a sprinkle of diced chiles. Repeat until all 10 enchiladas are made. You’ll use about half of the cheese inside the enchiladas, save the rest for the top.
• STEP #3: Pour 1/2 cup of hatch green chile enchilada sauce into the bottom of a large 9×13 inch (or similar size) baking dish. Place enchiladas in the prepared pan. Pour remaining enchilada sauce over the top of the enchiladas. Sprinkle with remaining cheese and diced green chiles.
• STEP #4: Place enchiladas into preheated oven and bake for 30 minutes. Turn on the broiler and broil for 1 – 2 minutes (keep an eye on them) to brown the top of the cheese a bit. Allow to cool several minutes, garnish with cilantro and serve.

Storage and Leftovers:

Store any leftovers in an airtight container in the refrigerator and use within a few days. You can reheat slowly in a 325 degree oven or a quick zap in the microwave.

Looking for more hatch chile recipes? I’ve got you covered!

Hatch Chile Salsa Fresca is made with roasted hatch chilies, fresh tomatoes, onions, garlic and lime. It’s a fun twist on fresh salsa!

Green Chile Pimento Cheese is a southwestern twist on Pimento Cheese with roasted hatch chiles.

Making your own Roasted Hatch Chiles could not be easier! Use them in salsas, sauces, chilies and more!

The post Hatch Chile and Bean Enchiladas appeared first on Life's Ambrosia.

Hatch Chile Enchilada Sauce is full of smoky, roasted pepper flavor. It’s also so easy, you’ll never buy the canned stuff again.

I am a huge hatch chile fan. I will eat them anyway I can get them and that is why when the Hatch Chile Store contacted me and offered to send me some it was an immediate yes from me. I immediately had all kinds of plans in mind for how to use them and knew that the first thing I wanted to do was attempt enchilada sauce.

I made a bean and cheese green chile enchilada recipe a few weeks ago and while it was good, I wasn’t thrilled with the canned enchilada sauce I bought. So I was determined to try making my own and you guys, I am so glad I did. It is SO good. I’ll never buy another can of green enchilada sauce again.

Let’s talk about what you’ll need to make it.

Hatch Chile Enchilada Sauce Ingredients:

• ROASTED HATCH CHILES: Obviously. As I said before, I was gifted some but you can also make your own and freeze them. I usually get a few pounds when they come into season in August, roast them and freeze them. If you want to go that route, you can follow my Roasted Hatch Chile Recipe.
• GARLIC/ONION: Aromatics to add depth of flavor to the sauce.
• OLIVE OIL: To saute the garlic and onions.
• CUMIN POWDER: Adds a warm, smoky flavor to the sauce.
• DRIED OREGANO: Adds a peppery earthy flavor to the sauce.
• LOW SODIUM CHICKEN BROTH: I recommend using low sodium chicken broth because that way you can control the final saltiness of the dish.
• SALT

Step by Step Photos and Instructions:

Making this Hatch Chile Enchilada Sauce could not be easier. You will need a food processor, blender or immersion blender to blend the sauce. I use this mini food processor (affiliate link) and absolutely love it.

• STEP #1: Heat olive oil in a small saucepan over medium heat. Add onions and cook until they start to soften. Then add the garlic, oregano and cumin. Cook just until the garlic is fragrant.
• STEP #2: Dice the hatch chilies and add to the pot. Cook about 3 minutes just to warm them and give them a bit more flavor.
• STEP #3: Place mixture into a mini food processor (or blender) and blend until everything is minced fine. The finer you mince it the smoother your sauce will be, the bigger you leave the pieces the chunkier the sauce will be.
• STEP #4: Pour in the chicken broth. Bring mixture to a boil. Reduce heat and simmer for 10 minutes. The sauce will reduce slightly during this time. Add salt. Serve or use in your favorite recipe.

Yes this is called enchilada sauce, but honestly, this is so good there are so many ways to use it. Use it as a salsa dip for chips, a sauce to drizzle over burritos, tacos or nachos. So many possibilities.

Storage and Leftovers:

Store any leftovers in an airtight container in the refrigerator and use within 7 days.

Looking for more hatch chile recipes? Boy do I have you covered!

Smoky Southwestern grilled pork chops topped with fresh Hatch chile pico de gallo. Juicy, flavorful, and a perfect summer dinner.

Hatch chilies and cream cheese are the perfect match in this easy appetizer perfect for Labor day.

Roasted Hatch Chile Mac and Cheese is a creamy, spicy macaroni and cheese made with roasted hatch chiles started on the stove and then baked until golden and bubbly.

Green Chile Pimento Cheese A southwestern twist on Pimento Cheese with roasted hatch chiles

The post Hatch Chile Enchilada Sauce appeared first on Life's Ambrosia.

These Grilled Curry Chicken Thighs are easy to make and full of flavor. They will be your new go-to grilling dinner this summer, I’m sure!

We adore chicken curry in this house. Actually the chicken curry recipe that I make is a family classic that my grandma used to make and then my dad and uncles and now my sister and I. And all of the kids love it too. We love it so much we have it a few times a month.

But when summer rolls around, it’s too hot to make this beloved family favorite so we usually go without. That is until I decided to give Grilled Curry Chicken a go and woah baby, we’ll be making this all summer long. It’s really easy to make, just make sure you plan ahead because it does need at least a couple hours of marinating for the best flavor.

Let’s talk about what you’ll need to make it.

Grilled Curry Chicken Thighs Ingredients:

• CHICKEN THIGHS: I use boneless skinless chicken thighs for this recipe and I’m going to recommend that you do the same. This is for two reasons, one they cook a bit faster than chicken breasts and two they are going to give you much more tender, flavorful results. Trust me.
• ONIONS: My favorite part of my Grandma’s curry is the onions. So I had to include them in this dish. To do that I cut 1/2 inch thick slices, kept them together as much as possible in the marinade and grilled them. And they are perfection! You’ll want to use a yellow or white onion for the best flavor.
• OLIVE OIL: To help bring the marinade together.
• MADRAS CURRY POWDER: I love using madras curry powder because it is a bit spicier than regular curry powder. There are several different brands that make it like Spiceology and McCormick. I’ve also had luck buying some at HMart. If you want to tamp down the spice a bit you can use your favorite or even better make your own Homemade Curry Powder.
• LEMON JUICE: Adds acidity and brightness to the marinade.
• CILANTRO: I love the flavor and freshness that it adds and I use it both in the marinade and as a garnish.
• SALT

Step by Step Photos and Instructions:

As I said above, this recipe is really easy to make. You simply need to plan ahead a little bit so that the chicken has a chance to marinate.

• STEP #1: Combine all of the marinade ingredients together in a small bowl. Whisk to combine.
• STEP #2: Place chicken thighs into a resealable plastic bag (or other marinating container) and pour the marinade over the top. Seal the bag and toss it around to coat the chicken completely. Add the onions and gently massage the marinade into them taking care not to break them. Refrigerate for at least 2 hours.
• STEP #3: When ready, preheat your grill to 400 degrees. Place the chicken and onions on the grill. Cook about 6 minutes per-side or until the chicken and onions form nice grill marks and the chicken is cooked through.
• STEP #4: Use tongs to transfer chicken to a serving platter. Scatter onions around the chicken. You can leave them whole, or scatter them in ringlets. Garnish with cilantro and lemon wedges. Serve.

Storage and Leftovers:

These Grilled Curry Chicken Thighs should be stored in an airtight container in the refrigerator and used within a few days. You can reheat slowly or even serve cold as a protein in salads or chicken sandwiches.

Want even more curry in your life? Try these favorites!

Curry Rice: Jazz up your rice game with this flavorful rice! This Jasmine rice seasoned with curry powder, onions, garlic and chicken broth makes a great side!

This Curry Aioli is quick and easy! Made with mayonnaise, garlic, lemon and curry powder it is great with potatoes, chicken and seafood.

Shrimp Curry is an easy, flavorful weeknight dinner! Shrimp simmered in a creamy red curry coconut sauce. Delicious over rice!

Curry Pumpkin Soup: Velvety, luscious, pumpkin soup with a touch of spice from red curry and a touch of sweetness from coconut milk.

The post Grilled Curry Chicken Thighs appeared first on Life's Ambrosia.

Baked Salmon topped with tomatoes and a creamy basil aioli. It’s a quick, easy and delectable summer dinner! 

Living in the Pacific Northwest means that we get a lot of fresh, wild salmon in our markets. And it has become a favorite as of late. My kiddos are partial to my Baked Salmon with Lemon Caper Butter because they can’t get enough of capers. While my husband and I will eat salmon pretty much anyway we can. 

This is a recipe that I posted years ago and thought it was about time to take some pretty new pictures. And boy am I glad I did because this is a recipe is a good one! The salmon is perfectly tender, the tomatoes are sweet and roasted and the basil aioli brings a luscious bright creamy bite to the whole thing. 

Let’s talk about what you’ll need to make it. 

Baked Salmon with Tomatoes and Basil Aioli Ingredients: 

• SALMON FILLETS: I used fresh, wild Coho Salmon Fillets in this recipe. They were a little on the pricey side but worth it for the flavor. That being said, use whatever type of salmon that you prefer. Make sure you remove the pin bones if your fish monger hasn’t done it for you. 
• TOMATOES: I used campari tomatoes because they are my absolute favorite. They are sweet, juicy and less acidic than most. If you have access to them buy them. If you can’t, get vine-ripened tomatoes. 
• SALT/PEPPER
• GARLIC
• MAYONNAISE: This is going to be the base of the aioli. Instead of making your own aioli with eggs, you’ll be making a “cheaters aioli” by using mayonnaise. 
• LEMON JUICE: Fresh lemon juice is essential in making aioli. It really helps cut the creaminess of the mayo. 
• BASIL: Fresh basil will work the best in this recipe. When compared to dried basil, it’ll give you the best flavor. 
• OLIVE OIL: To coat the salmon and add a touch of flavor to the mayonnaise. 

Step by Step Photos and Instructions:

Making this Baked Salmon with Tomatoes and Basil Aioli is so easy. And best of all it’s a super quick meal making it perfect for weeknights.

• STEP #1: Preheat oven to 450 degrees. Line a baking tray with aluminum foil and spray with non-stick spray.
• STEP #2: Place salmon fillets on prepared baking sheet. Sprinkle with salt, pepper and minced garlic. Lay 2 slices on top of each salmon fillet, drizzle 1 teaspoon of olive oil over each fillet. Place in the oven and cook for 10 minutes.
• STEP #3: While the salmon is cooking combine mayonnaise, chopped basil, lemon juice and a pinch of kosher salt in a bowl. Mix well. Refrigerate until ready to use.
• STEP #4: Remove salmon from oven. Tent with aluminum foil and sit for 10 minutes. It will continue cooking during this time.
• STEP #5: Use a thin spatula to separate the skin from the salmon fillets. Carefully transfer the fillets to a serving platter. Place two dollops of basil aioli on top of the tomatoes. Serve.

Storage and Leftovers:

Store any leftover salmon covered in the refrigerator and use within a day or 2. I shredded it a bit and spooned it up with crackers the next day and it was delicious. You can store the basil aioli in the fridge as well. It should last for a day or two. It’d be great for a sandwich spread!

Looking for more salmon recipes? Check these out:

This Smoked Salmon Salad is loaded with spinach, smoked salmon, walnuts and a delectable caper vinaigrette. Makes a hearty lunch or dinner!

Oven Roasted Salmon with Olives is a simple, easy to follow recipe that is packed with flavor! Perfect for weeknights.

This Salmon with Dijon Tarragon Sauce is going to be your new favorite way to make salmon. Easy enough for a weeknight but decadent enough for date night! 

Note: Originally published in 2010. Updated in 2026 with an improved recipe, new photos, step by step photos and nutrition information.

Baked Salmon with Basil Mayonnaise and Tomatoes

20m

Prep

10m

Cook

30m

Total

Servings

− 2 +

Ingredients

• 4 6 ounnce salmon fillets (pin bones removed if present)
• kosher salt and fresh cracked pepper
• 2 cloves garlic (minced)
• 2 - 4 campari tomatoes (cut into 8 slices)
• 4 teaspoons olive oil

Basil Aioli

• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 10 basil leaves

Instructions

1. Preheat oven to 450 degrees. Line a baking tray with aluminum foil and spray with non-stick spray.
2. Place salmon fillets on prepared baking sheet. Sprinkle with salt, pepper and minced garlic. Lay 2 slices on top of each salmon fillet, drizzle 1 teaspoon of olive oil over each fillet. Place in the oven and cook for 10 minutes.
3. While the salmon is cooking make the aioli. Combine mayonnaise, chopped basil, lemon juice, olive oil and a pinch of kosher salt in a bowl. Mix well. Refrigerate until ready to use.
4. Remove salmon from oven. Tent with aluminum foil and sit for 10 minutes. It will continue cooking during this time.
5. Use a thin spatula to separate the skin from the salmon fillets. Carefully transfer the fillets to a serving platter. Place two dollops of basil mayonnaise on top of the tomatoes. Serve.

Nutrition Facts

Amount per serving

Calories

663

% Daily Value*

Total Fat 57g 73%

Saturated Fat 9g 45%

Cholesterol 117mg 39%

Sodium 625mg 27%

Total Carbohydrate 2g 1%

Dietary Fiber 0g

Total Sugars 0g

Protein 35g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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The post Baked Salmon with Tomatoes and Basil Aioli appeared first on Life's Ambrosia.