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.

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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.

This Cilantro Lime Cucumber Salad is a cool, refreshing salad that is perfect for summer. Serve on it’s own, along side grilled meat or as a taco topping.

I am a huge fan of cucumber salads. I think it is because while I was growing up every summer my mom would have a bowl of cucumbers in the fridge with vinegar and seasonings. It was my favorite snack to sneak on a hot summer day.

Over the years I’ve made a few different cucumber salads: Greek Cucumber Salad, Smashed Cucumber Salad and now this Cilantro Lime Cucumber Salad. And I just love the Mexican flare this one gets from the cilantro, lime, cumin and chili powder. It makes it perfect for serving with grilled steaks, fish or chicken and an excellent taco topping. You’re going to love it.

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

Cilantro Lime Cucumber Salad:

• MINI (PERSIAN) CUCUMBERS: I love using these for cucumber salads because the thin skin means you don’t have to peel them. They are also more crisp, and less watery than standard cucumbers.
• YELLOW OR WHITE ONION: Either will work for this recipe, simply make sure they are very thinly sliced.
• JALAPENO: This will add a little kick to the salad but if you’re worried about the heat you can always remove the seeds for a much milder flavor but it will still have the crunch.
• GARLIC: It might be tempting to add more than the one clove I suggest in this recipe but because the garlic is raw, if you add to much you risk over-powering the dish.
• CILANTRO: Adds freshness.
• CUMIN: Will add smoky warmth to the salad.
• CHILI POWDER: Adds a little heat and more smoky flavor.
• LIME JUICE: Fresh lime juice is what really brightens up this whole dish.
• SALT

Step by Step Recipes and Instructions:

Making this Cilantro Lime Cucumber Salad is so easy! The biggest tip that I have is to make sure you slice the cucumber, onion and jalapenos very thin. You can use a mandolin for this but I was able to do it with a knife.

• STEP #1: Combine the cucumber, onions, jalapenos, garlic and cilantro together in a bowl. Mix well to combine.
• STEP #2: In a small bowl combine salt, cumin and chili powder. Sprinkle over the cucumbers and toss to coat.
• STEP #3: Pour lime juice over the top and toss once more.
• STEP #4: Cover and refrigerate for 30 minutes. Adjust seasoning to add more salt if needed. Serve.

Storage and Leftovers:

For the best texture, it is best to eat this salad as soon as you make it.

The post Cilantro Lime Cucumber Salad appeared first on Life's Ambrosia.

We are definitely a salsa house. A chips and salsa house to be more precise. It is one of our favorite snacks and I always make sure that I have some on hand. Recently, I bought a fresh serrano salsa at the grocery store that my family devoured the day that I bought it. It was a little spendy so I looked at the ingredients and thought, that is easy enough! I can make it.

And I did. And we loved it. It is the perfect restaurant style salsa. It’s spicy, a little smoky and loaded with flavor. Best of all, it’s really easy to make.

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

Serrano Salsa Ingredients:

You’ll need a handful of ingredients to make this salsa and most of them you’ll likely have on hand already.

• FIRE ROASTED DICED TOMATOES: These are going to give you a perfect smoky, roasted tomato flavor. I know it may seem different to use canned tomatoes in salsa, but because you’re using the food processor, trust me when I say canned tomatoes are going to give your salsa the best flavor and texture.
• TOMATO PASTE: Adds even more tomato flavor to the salsa.
• CUMIN: Adds a warm, earthy flavor to the salsa.
• ONION: Yellow or white onion will work the best in this recipe.
• GARLIC: A couple small fresh cloves is all you need. Resist the urge to add more because raw garlic can easily over-power the salsa.
• SERRANO PEPPERS: Serrano peppers are a bit spicier than jalapeno peppers so this salsa does have a bit of a kick to it. You can tamper the heat by removing the seeds if you like.
• JALAPENO PEPPER
• GREEN BELL PEPPER: Adds color and texture to the salsa.
• CILANTRO: I always love adding cilantro to my homemade salsas but you can leave it out and the salsa will still be just as delicious.
• SALT

Step by Step Photos and Instructions:

Making this salsa is so easy! You will need a food processor or blender.

• STEP #1: Combine serrano pepper, jalapeno pepper, green bell pepper, onion and garlic together in the bowl of a food processor. Process until minced fine.
• STEP #2: Add in the remaining ingredients. Pulse until desired consistency. Adjust salt.

This salsa is great right away and even better if it has had the chance to refrigerate for an hour or so.

Storage and Leftovers:

Store any leftover salsa covered in the refrigerator. Use within 5 days – 7 days.

Can’t get enough salsa? Me either! You should check these recipes out:

Chipotle Salsa is spicy, smoky and full of flavor. Loaded with diced tomatoes, jalapeños, chipotle peppers, garlic and lime juice.

Black Bean Salsa is fresh salsa made with black beans, onion, fresh cilantro, chili powder, cumin and, just for a little kick, some cayenne pepper.

A crisp refreshing Cabbage Salsa with cabbage, onion, tomato, cilantro, jalapeno and lime.

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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.

Whether you’re looking for an easy side dish to serve alongside your favorite taco dinner or simply looking for a way to jazz up steamed rice, Cilantro Lime Rice is a great recipe to try.

We eat a lot of rice around here. It always makes such a great filling side dish. Usually its simply steamed or if I’m feeling like I want to switch things up a bit, I’ll make Garlic Rice or Mushroom Rice. This Cilantro Lime Rice is another hit with the family. And I loved just how easy it was to make.

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

Cilantro Lime Rice Ingredients:

• LONG GRAIN WHITE RICE: I always have jasmine rice on hand so that is what I used. You can use another long grain white rice that you have on hand. Don’t use brown rice for this recipe, it won’t work.
• OLIVE OIL: To help toast the rice.
• GROUND CUMIN: Not always traditional in cilantro lime rice recipes, but I love the warm, smoky flavor it adds.
• SALT
• LIME JUICE: Fresh lime juice and lime zest give this dish the perfect amount of bright citrus flavor.
• CILANTRO: Fresh cilantro works best for this recipe. Dried will work in a pinch but won’t give you the same fresh flavor.

Step by Step Photos and Instructions:

Making Cilantro Lime Rice is an easy way to add a bit more flavor to steamed rice. Follow along with these step by step photos and instructions.

• STEP #1: Heat olive oil in a medium saucepan over medium heat. Stir in rice, cumin and salt, cook until rice becomes slightly translucent. Stirring occasionally to make sure rice doesn’t stick to the bottom of the pan. About 4 minutes. Rice may brown slightly.
• STEP #2: Stir in water and bring to a boil. Reduce heat to low. Cover and cook 20 – 25 minutes.
• STEP #3: Remove lid. Stir in lime juice, lime zest and cilantro. Fluff with a fork and serve.

Storage and Leftovers:

Immediately store any leftovers in the refrigerator. Use within a day or two.

The post Cilantro Lime Rice appeared first on Life's Ambrosia.

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

I menu plan every week. I sit down the night before I go grocery shopping and plan my menu and my list at the same time. And every week, Tuesday around here is Mexican night. Meaning we usually have some kind of tacos like Shrimp Tacos, Fish Tacos or Seasoned Meat Tacos or Enchiladas like Cheese and Black Beans or Pulled Pork.

And it just might be our favorite dinner of the week. 

Recently, I decided to switch things up and made these quick and easy Shrimp Tostadas and they were a hit with the whole family. They were so easy to make and are easily customizable. 

Shrimp Tostada Ingredients: 

• SEASONINGS: To season the shrimp you’ll need a seasoning blend made with chili powder, cayenne pepper, granulated garlic, cumin, dried oregano, salt and onion powder.  This mixture is a little spicy, a little smoky and packed with flavor. 
• SHRIMP: I prefer to use large shrimp in this recipe. Think 31/40 count shrimp. That means that there are about 31 – 40 shrimp per pound. If you need help peeling and deveining the shrimp, check out my guide.
• TOSTADA SHELLS: These are crispy tortillas that you can find in the same second of the grocery store that sells corn and flour tortillas. You can also choose to make your own by frying or baking them.  
• REFRIED BLACK BEANS: We prefer refried black beans around here but you could also use refried pinto beans. 
• GUACAMOLE: Use your favorite store bought or make your own easy guacamole. 
• COTIJA CHEESE: One of my favorite Mexican cheeses. It’s soft, crumbly cheese that is perfect for tacos, nachos and tostadas. 
• LIME WEDGES: These are optional but a fresh squeeze of lime juice adds a nice burst of brightness to the tostadas. 

Step by Step Photos and Instructions: 

You do have to plan a little bit in advance when making this because the shrimp needs to marinate for 30 minutes or so but other than that it’s very easy to make! 

• STEP #1: Marinate the shrimp in the seasonings. Cover and refrigerate for at least 30 minutes but no more than an hour. 
• STEP #2: Warm the tostada shells. This is optional but I like to warm them a bit. While they are warming heat the black beans. 
• STEP #3: Cook the shrimp until they are cooked through 3 – 5 minutes. 
• STEP #4: Assemble the tostadas. Spread black beans on tostada shells, top with guacamole, shrimp and cotija cheese. Serve with lime wedges. 

My family loved these Shrimp Tostadas and I loved how easy they were to make. If you’re looking for another burst of flavor to add to the top, try topping with my Creamy Cilantro Sauce or Chipotle Sauce. 

Note: Originally published in 2012. Updated in 2026 with new photos, step by step instructions and nutrition information. 

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White Bean and Sausage Soup is a hearty, filling soup! It is loaded with Italian Sausage, white beans and kale. Easy enough for weeknights!

Whether it’s a classic like Chicken Noodle, Beer Cheese or Tomato Soup, we are a soup family. My family will eat just about any kind of soup I pout on the table. And it makes sense, because soups are warm, cozy and in the case of this White Bean and Sausage Soup, incredibly hearty. 

Adding beans to a soup is a great way to add some extra heartiness. And canned beans are always a great option for me because you don’t need to worry about soaking them overnight. For this recipe, I use canned cannellini beans. You could also use another kind of white bean like Great Northern or Navy Beans.

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

White Bean and Sausage Soup Ingredients: 

You’ll only need a handful ingredients to make this soup which makes it a snap to put together on a busy weeknight. 

• ITALIAN SAUSAGE: You can use mild or hot Italian sausage depending on your preference. We used mild because the hot can be a bit too spicy for the kiddos. 
• OLIVE OIL
• YELLOW ONION: You can also use white onion if that is what you have on hand. 
• CRUSHED RED PEPPER: These are totally optional but add a touch of heat. If you’re using hot Italian sausage I might hold back on the crushed red pepper until you have a chance to try the soup. 
• GARLIC: I used about 6 cloves of garlic for this recipe because I adore garlic in soup.
• CHICKEN BROTH: I recommend using low sodium chicken broth in this recipe so that you can control the saltiness of the dish. 
• CANNELLINI BEANS: Canned beans work perfect for this recipe, just make sure that you drain them first. 
• KALE: There are two types of kale: curly and tuscan. You can use either for this recipe. My grocery store only had curly so thats what we chose. 
• PARMESAN CHEESE: I love adding some Parmesan cheese over the top of the soup as a garnish. It has a bit of nutty saltiness. 
• SALT AND PEPPER

Step by Step Photos and Instructions: 

This soup comes together pretty quickly. Depending on the texture you like in this soup you can either mash or use an immersion blender to smash some of the beans. You can also leave them whole and the soup will be just a little more broth-y.

STEP 1: Heat olive oil in a large soup pot over medium heat. Add Italian sausage and cook until browned. Use a slotted spoon to remove the sausage to a paper towel lined bowl or plate. Reserve 2 tablespoons of pan drippings. 

STEP #2: Add in yellow onion and cook just until softened about 3 minutes. Add in crushed red pepper and garlic. Cook just until garlic is fragrant, about 30 seconds. 

STEP #3: Slowly add in the chicken broth to deglaze the pan. Be sure to scrape up any of the browned bits that have stuck to the bottom, that is called fond, and there is so much flavor there. 

STEP #4: Add in the beans and use a masher or immersion blender to pulse the some of the beans. You don’t want it completely smooth. Alternatively, you can mash about half of the beans in a bowl using a potato masher and then add those to the pot. Allow the soup to simmer until it starts to thicken a bit, about 10 minutes. 

STEP #5: Return sausage to pot and add kale. Cook until kale has wilted, about 5 more minutes. Adjust seasoning with salt and pepper, if desired. Ladle into soup bowls and top with shredded parmesan cheese. 

Storage and Leftovers: 

Store any leftovers in the refrigerator and eat within a few days. To reheat, heat slowly over medium low heat. 

More soup recipes? I’ve got you covered!

Classic Split Pea Soup with Ham Hock is perfect for a cool day. This recipe yields a protein packed, hearty soup loaded with smoky shredded ham and veggies.

This Creamy Dill Chicken Soup is sure to bring comfort on a cool day. Made easy with leftover chicken, it is perfect for weeknight dinners!

Creamy New England Clam Chowder is loaded with clams, potatoes and bacon. It’s a hearty bowl of soup perfect to warm up on a cool day.

Note: Originally published in 2011. Updated in 2026 with a new recipe (substituting Italian sausage for kielbasa), nutrition information and step by step photos. 

The post Sausage, White Bean and Kale Soup appeared first on Life's Ambrosia.

When it comes to taco night, a lot of it is about the sauces for us. Whether it’s Habanero Hot Sauce, Cilantro Cream Sauce or Creamy Taco Sauce you can bet that there is some delectable sauce we’re drizzling over them.

This Creamy Chipotle Sauce is my latest creation. It’s creamy, slightly smoky with a bit of kick. My whole family loved it! Drizzle it over your tacos or use it as a chip dip.

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

Creamy Chipotle Sauce Ingredients:

You’ll only need a handful of ingredients to make this chipotle sauce.

• SOUR CREAM/GREEK YOGURT: This is the creamy base of the sauce. Together they are tangy and creamy. The fat in the sour cream helps smooth out the sauce.
• GARLIC: Just one clove of fresh garlic is all you need. You don’t want it to overpower the sauce.
• CHIPOTLE PEPPERS IN ADOBO SAUCE: These are dried smoked jalapeno peppers that have been rehydrated in an adobo sauce. They are smoky, slightly sweet and spicy. I use two in this recipe and it had just the right amount of kick. If you want it a little spicier add another one.
• EXTRA VIRGIN OLIVE OIL: Helps emulsify the sauce.
• LIME JUICE/LIME ZEST: Adds acidity to brighten things up.
• CUMIN: Adds a bit of warm smoky flavor.
• CILANTRO: I love the fresh flavor that the cilantro adds but if you don’t like cilantro you can leave it out of this recipe and it will still be just as good.
• SALT

Step by Step Photos and Instructions:

Making this creamy chipotle sauce is so easy! I use a small 3.5 cup food processor (affiliate link)and it works great for this. You can also make it in a blender.

STEP #1: Combine all of the ingredients together in the bowl of the food processor.

STEP #2: Process until smooth and creamy. Adjust seasoning to taste with salt.

Storage and Leftovers:

Store any leftovers in an airtight container in the refrigerator. For up to a week.

This Creamy Chipotle Sauce is perfect for spooning over tacos, nachos or salads. It’s also a great dip for tortilla chips or veggies.

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Roasted Garlic and Thyme Mac n’ Cheese is every bit as creamy and decadent as a good mac n’ cheese should be. With the added deliciousness of sweet roasted garlic and peppery thyme. 

If you love creamy, cheesy, herby, garlicky goodness you are going to fall head over heels in love with this macaroni and cheese. I did. And it happened again and again with each and every bite.

 This Roasted Garlic and Thyme Mac n’ Cheese is every bit as decadent as it sounds. There is so much flavor happening. Sweet roasted garlic. Peppery thyme. Pepper jack and cheddar cheeses. 

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

Roasted Garlic and Thyme Macaroni and Cheese Ingredients: 

You’ll need a handful of ingredients to make this macaroni and cheese. Most of which you’ll probably have on hand already. 

• ELBOW MACARONI: While elbow macaroni is traditional with macaroni and cheese, you can use any kind of short pasta that you prefer. Shells would be great as would cavatappi or fusilli. 
• WHOLE MILK: Whole milk is going to help give you the perfectly creamy sauce. Fat free or reduced fat milk will be less. 
• BUTTER: Adds decadence to the sauce and helps make the roux. You will also use it to roast the garlic. 
• OLIVE OIL: Will help roast the garlic. 
• GARLIC: I use a whole head of garlic in this recipe. If you want even more garlic flavor, double it up. Garlic lovers will be happy you did. 
• FLOUR: Helps create the roux and thicken the sauce. 
• CHEDDAR CHEESE: For the smoothest results, I recommend shredding the cheese yourself. 
• PEPPER JACK CHEESE: This adds a touch of spiciness to the sauce, you can also use Monterey jack cheese instead. 
• EGG: The idea of putting an egg into macaroni n’ cheese is one that I’ve heard many times before.  Adding egg makes the sauce a bit richer. The egg gives the cheese sauce an ultra creamy texture.  The key is to temper the egg with the hot milk mixture before you add it to the sauce. Tempering prevents the egg from curdling. 
• THYME: Thyme is one of my favorite herbs. It is an earthy, peppery flavor that pairs so well with so many different recipes. I use fresh in this recipe but you can also use dried. Simply remember the ratio 1 tablespoon fresh herbs = 2 teaspoons dried. 
• SALT AND PEPPER 

Step by Step Photos and Instructions: 

Making homemade macaroni and cheese is actually pretty easy! Follow along with these step by step photos and instructions. 

• STEP #1: Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place bulb on a piece of aluminum foil, place butter on top and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 40 – 45 minutes or until garlic cloves are soft and golden in color. Allow to cool. Once cool, use a fork to remove the garlic cloves. Mash. Set aside.
• STEP #2: Cook pasta according to package directions. Drain and set aside. 
• STEP #3: Melt the butter in a large pot over medium heat. Whisk in the flour. Allow to cook for one minute. Slowly whisk in the milk. Heat to a simmer but do not boil. It will start to thicken slightly.
• STEP #4: Slowly whisk a couple tablespoons of the heated milk mixture into the egg to temper it. Pour into the milk mixture.
• STEP #5: Whisk in the cheese and allow to melt. Whisk in the mashed roasted garlic, fresh thyme, black pepper and 1/2 teaspoon kosher salt. Stir in the pasta. Mix well. Remove from heat and let stand for 5 minutes so sauce can thicken. 
• STEP #6: Stir, adjust seasoning if necessary. Serve immediately. Sauce will thicken as it cools. 

Storage and Leftovers: 

Store any leftovers in the refrigerator. Reheat slowly over heat. You might need to add a little milk to make it creamy again. 

Looking for more Macaroni and Cheese Recipes? I’ve got you covered! 

Oven Baked Macaroni And Cheese is a classic comfort food side dish. This easy mac n’ cheese recipe is creamy and cheesy, topped with bread crumbs and baked.

Havarti Dill and Bacon Mac n’ Cheese is every bit as delicious as it sounds. With smoky bacon and tangy dill its a bright and cheesy mac and cheese everyone will love! 

The Best Stovetop Mac and Cheese is made with three different cheeses and done on the stovetop. It’s creamy, cheesy and destined to be a family favorite! 

Note: Originally published 2012. Updated with new photos, an improved recipe, step by step photos and nutrition information in 2026.

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When it comes to soft cheeses, Goat Cheese is one of my absolute favorites. Its tangy, creamy and good when added to just about anything. It is great when you add it to salads like this Spinach Cranberry Salad. Or small snacks like these Fig and Goat Cheese Bites. Or my personal favorite, Whipped Goat Cheese with Roasted Garlic. Basically, any way it is served you can bet that it’s going to be a hit around here.

And this Goat Cheese Dressing is the latest hit! Just like my Feta Dressing, this is not only great on salads but also on roasted vegetables or even as a french fry dip.

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

Goat Cheese Dressing Ingredients:

• GOAT CHEESE: You’ll need 4 ounces of goat cheese softened to room temperature. Since we are blending you can either use a 4 ounce log or 4 ounces of crumbles.
• BUTTERMILK: To help add creaminess and a bit more tang.
• OLIVE OIL: To help emulsify the dressing.
• LEMON JUICE AND LEMON ZEST: Adds acidity and brightness.
• GARLIC: I only used one small clove for this recipe because I didn’t want to overpower the dressing. I would start there and then decide if you want to add more.
• DRIED BASIL: Will add an herby sweetness.
• HONEY: Adds more sweetness to balance out the tart, tanginess of the goat cheese.
• SALT/PEPPER

Step by Step Photos and Instructions:

You’ll need a blender or small food processor to make this dressing. I use a small 3.5 cup mini food processor. It works perfect for this recipe and other dressing and sauce recipes.

STEP #1: Combine all of the ingredients together in the bowl of the food processor. Pulse until smooth.

STEP #2: Season to taste with salt and pepper and allow to set for 20 minutes so that the flavors can mingle. Serve.

Storage and Leftovers:

Store any leftover dressing in an airtight container in the refrigerator. I like to use small mason jars for this. Use within 4 days.

Want more goat cheese recipes? Try these:

Basil Whipped Goat Cheese is a quick, easy appetizer. This soft spreadable cheese is perfect to add to charcuterie boards or spread on crostini. 

Herb Marinated Goat Cheese with olive oil, garlic, capers, dill and chives is perfect for parties. Great with crackers or crostini!

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!

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