I used to love smoothies when I was younger but I rarely made them myself. Most of the time it meant going to Smoothie King or the like. But as I started getting more serious about nutrition, I thought I should incorporate some smoothies into my breakfast instead of just a plain ol’ banana and chai tea.

Luckily it’s cherry season! I use almond milk and extract because cherries and almonds go so well together, too. Make this for a quick breakfast or even a filling afternoon snack!

Why You Should Drink Cherry Smoothies

The health benefits of this smoothie are great! Cherries are antibacterial and antioxidant. The ground flax seed helps stimulate digestion, helps joints, and prevents the absorption of toxins. Greek yogurt lowers blood cholesterol and is antibacterial and an anti-ulcer. Finally, almond milk is high in antioxidants & is heart-healthy. 

Now if these yummy ingredients don’t pull you into trying this smoothie, surely the health benefits will!

Disclaimer – Please remember, that I am not a physician nor do I play one on tv!
The above knowledge is can easily be found if you do a Google search on the ingredients. I am not at all claiming I can make you healthier when you drink this beverage.

Cherry Smoothie Ingredients

You only need a handful of simple ingredients to make this easy smoothie recipe:

• Fresh cherries, pitted with stems removed ( I like dark sweet cherries like Bing cherries, but you can use your favorite variety. I’ve found this cherry pitter to be extremely helpful, too!)
• Ground flax seed
• (Sweetened or unsweetened) Almond milk
• Plain Greek Yogurt (you could also use vanilla Greek yogurt)
• Almond extract

Check out the recipe card below to see the exact amounts you’ll need for each ingredient.

How to Make This Simple Cherry Smoothie Recipe

Making smoothies couldn’t be easier! Add all the ingredients to the blender, replace the lid, and blend until fully incorporated. Enjoy!

Tips for Great Smoothies

• Start Low and Speed it Up: I like to start blending on low speed until big pieces of fruit begin to break up and the vortex forms in the center of the smoothie. Then turn it up to blend everything until smooth.
• Buy the Good Blender: Use a high speed blender for best results. It might be pricey, but a powerful blender is so much quicker, blends so much better, and is versatile enough to make soups, dressings, and other homemade recipes as well.
• Order: The order in which you add ingredients to the smoothie can affect how well your blender mixes, especially in cheaper blenders. Start by adding your liquids first, followed by dry ingredients like powders, seeds, and sweeteners. Next, add soft ingredients like greens and yogurt. Finish with hard ingredients such as fresh fruits and vegetables, and top with ice if you’re using that.

FAQS

Can I use frozen cherries for this smoothie?

Yes, frozen cherries work well and can make the smoothie colder and thicker without the need for additional ice.

What is a substitute for Greek yogurt in this Cherry Almond Smoothie?

If you need a non-dairy option for the yogurt, which acts as a thickener and provides that creamy texture, try coconut milk or a soft fruit like banana, or even an avocado!

What other additions can I put in this smoothie?

• Fruit: try fresh or frozen banana, strawberries, blueberries, raspberries, peaches, or oranges.
• Vegetables: Pair cherries with spinach, kale, or carrots for an extra nutrient boost. The color may turn out to be a bit unappealing, but it will still be tasty!
• Protein: Protein powder or nut butters (almond butter, peanut butter, etc) are a great way to get a dose of extra protein!

Can I store leftover smoothies?

Yes, you could refrigerate it in an airtight container for up to 24 hours. Blend again before drinking.

More Smoothie Recipes

If you want to try more smoothies, then these recipes are for you!

This Mixed Berry Smoothie combines frozen berries, bananas, vanilla Greek yogurt, and more for a healthy, refreshing breakfast! You won’t even taste the hidden greens!

I think my all-time favorite combination is this Cranberry Orange Smoothie! It combines frozen cranberries, bananas, orange juice, and Greek yogurt for a frosty drink that’s full of flavor!

This sweet Blueberry Smoothie is perfect for breakfast or even as a great afternoon snack! Blend together blueberries, bananas, Spinach, flax seed, and Greek yogurt for a berrylicious breakfast!

Try this trendy Peach Vanilla Smoothie Bowl for something just a little bit different! The base is made with peaches, bananas, vanilla yogurt, and almond milk, then topped with chia seeds, granola, and sliced peaches. It’s beautiful and delicious!

All Things Cherry

​Cherry lovers, unite! Here are some more ways to use them up:

• Frozen Cherry Margaritas: My recipe combines tart cherries and lime concentrate with sweet liqueur and tequila. It’s the perfect drink for a hot summer day!
• Cherry Sangria is a refreshing and fruity beverage made with red wine, fresh cherries, strawberries, lemons, plums, and a splash of brandy, sweetened and served chilled over ice. Serve it at your next summer gathering!
• These sweet Cherry Hand Pies are the perfect sweet treat to enjoy all summer long! Making your own cherry filling is so easy and only requires five simple ingredients.

Print

Cherry Almond Smoothie

Enjoy a Cherry Smoothie for a refreshing and healthy breakfast with fresh cherries, ground flaxseed, almond milk, and Greek yogurt. A great way to start any day!

Course Drinks

Cuisine American

Keyword Cherry Smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 151kcal

Ingredients

• 2 cups cherries pits and stems removed
• 1 tablespoon ground flax seed
• 1/2 cup almond milk
• 1/2 cup Greek yogurt
• 1 teaspoon almond extract

Instructions

• Place everything in blender and pulse.

Nutrition

Calories: 151kcal | Carbohydrates: 25g | Protein: 8g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 100mg | Potassium: 408mg | Fiber: 4g | Sugar: 20g | Vitamin A: 90IU | Vitamin C: 10mg | Calcium: 158mg | Iron: 1mg

This post was originally published August 28, 2013. It has been updated in format and with pictures on May 7, 2026.

The post Cherry Smoothie appeared first on Easy Recipes From Home.

Do you like to make bread from scratch? I especially like making quick breads as they are full of simple ingredients and don’t take too much effort to whip up. And, even with my best intentions of eating them, I always seem to have some overripe bananas on my counter that are perfect for banana bread!

It seems like everyone has their favorite banana bread recipe, and I promise this one deserves a spot in your recipe book! The banana flavor shines, it’s not overly sweet, and the sour cream makes it perfectly soft and tender with a nice crust, just like banana bread should be!

Ingredients for the Best Banana Nut Bread

I might have to pick up pecans at the grocery store, but otherwise, I always have these ingredients on hand to make banana bread. Here’s what I use:

• Butter, room temperature
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Very ripe bananas (about 3 medium should be enough)
• Granulated white sugar
• Large eggs
• Sour cream
• Vanilla extract
• Chopped pecans

A detailed list of ingredients is included in the printable recipe card below, so make sure to check it out!

How to Make Banana Nut Bread

This banana nut bread recipe comes together pretty quickly, and it’s easy to pop it in the oven to bake while you attend to other tasks.

First, I preheat my oven to 350 degrees F, and while it heats, I prepare a 9×5-inch loaf pan with butter and flour to help prevent the bread from sticking.

Next, in a large bowl, I whisk together the flour, baking soda, baking powder, and salt.

In a separate bowl, I mash the bananas, making sure to leave a bit of texture. I often just use a fork for this.

Now I use a hand mixer or stand mixer to cream together the butter and sugar in a medium bowl until it’s light and fluffy. I add the eggs, one at a time, making sure to incorporate each one fully.

I stir in the mashed bananas, sour cream, and vanilla extract to the butter mixture until just combined. Then I add the dry ingredients, mix, and gently stir in the chopped pecans.

Finally, I pour batter into the prepared pan. I place this in the oven and bake for about an hour, or until a toothpick inserted into the center comes out clean. I let it cool for about 5 minutes in the pan, then turn the bread out onto a wire rack to finish cooling.

It’s so hard not to eat it right away! But it slices much better if you let it cool down.

FAQs

Do I have to make this Banana Bread with nuts?

Of course not! If you don’t like nuts, leave them out. It will only change the texture, not the flavor or anything else.

Can I use walnuts instead of pecans?

Yes you can! Both provide a nice crunchy texture in the banana bread, so use your favorite type of nut.

What other mix-ins could I add?

Chocolate chips go well in banana bread, as does shredded coconut (sweetened).  I personally like my banana bread pretty simple, but you could also add in dried fruit or seeds. Someone I know has even made Quinoa Banana Bread to give it some additional protein!

Can I use a different-sized loaf pan?

Yes. A smaller pan will produce a taller loaf, while a large pan will give you a flatter loaf. Also, the cook time will change, so the toothpick test is super important!

How do I store Banana Nut Bread?

I keep mine wrapped in foil on the counter for 3-4 days. For longer storage, you can put it in the fridge (up to a week). Freeze banana bread for up to 3 months when wrapped tightly in plastic wrap and placed in a freezer bag or other airtight container.

Favorite Banana Recipes

• These fluffy Banana Pancakes are the key to my family’s heart! These pancakes are made with fresh ingredients and are chock-full of flavor. You’ll never want to make pancakes from a mix once you’ve had these amazing pancakes!
• Banana Chocolate Chip Muffins are tender and sweet, with a moist crumb and milk chocolate chips that melt in your mouth with each bite! It tastes like your favorite banana bread, but bite-sized! These muffins make the perfect quick breakfast or afternoon snack!

More Quick Breads You Can Bake

If you enjoyed this Banana Nut Bread, then you might like some of my other quick bread recipes too:

• Enjoy a warm loaf of this homemade Pumpkin Chocolate Chip Bread any time of the year! Who says pumpkin is only for fall? Make a batch of this delightful bread whenever you are craving the warm spices of pumpkin bread. This quick bread recipe adds a twist with melty chocolate chips and optional crunchy pecans, too!
• This Triple Berry Bread is bursting with flavor from fresh summer berries like raspberries, blueberries, and strawberries. It’s perfect for everyone in your whole family and is the best summer quick bread.
• Zucchini Apple Bread is the perfect combination of sweet and savory flavors. This hearty bread is perfect for a deliciously filling breakfast or with afternoon tea.

Did you make Banana Nut Bread? If so, let me know what you think in a comment or recipe review below, and come back soon for more easy recipes!

Print

Banana Nut Bread

This Banana Nut Bread is full of banana flavor with chopped pecans to add a nice crunch. Enjoy a slice with a cup of coffee, for breakfast or afternoon snack!

Course Breakfast

Cuisine American

Keyword Banana Nut Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 216kcal

Ingredients

• 1/2 cup butter, room temperature
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large very ripe bananas
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 1/2 teaspoon vanilla extract
• 3/4 cup chopped pecans

Instructions

• Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan.
• In a large bowl, whisk together the flour, baking soda, baking powder and salt.
• In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.
• In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time.
• Stir in the mashed bananas, sour cream and vanilla and beat until just combined.
• Add the dry ingredients and gently stir in pecans. Pour the batter into the pan.
• Bake for 1 hour. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling.

Nutrition

Calories: 216kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 248mg | Potassium: 187mg | Fiber: 2g | Sugar: 17g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg

This post was originally published October 22, 2012. It has been updated with pictures and in format on April 30, 2026.

The post Banana Nut Bread appeared first on Easy Recipes From Home.

There are all sorts of green juice recipes floating around on the web, but I spent a lot of time perfecting this one! It combines leafy greens and just the right amount of sweetness, and is so refreshing! If you love Green Goddess juice and want to make your own juice, you have to try this recipe!

Why is Green Juice Good for You?

Most people drink green juice as a detox or cleanse. Green juice fans claim everything from weight loss and improved digestion to a boosted immune system. It’s a fantastic way to get more fresh vegetables into your diet. I also just think it’s really refreshing to drink and an excellent way to start my day!

Kale and Spinach: Both are Vitamin K powerhouses, which aids in bone health. Both also contain omega-3s and antioxidants that help fight inflammation. Lower levels of Vitamins A and C boost your immune system!

Apples: Apples contain antioxidants and nutrients that promote cardiovascular health, improve gut health, and can help reduce the risk of serious diseases such as cancer and Alzheimer’s.

Cucumbers: Since they have a high water content, they are great for improving hydration. They are packed with vitamins and antioxidants that can improve heart health, skin health, and fight inflammation.

Lime: Limes are high in vitamin C, which helps boost immunity and aids in skin health. The acidity in limes can help break down food, aiding in digestion and boosting metabolism!

None of this information is intended to offer you specific health advice as I am not a doctor nor do I play one on tv. I strongly advise talking to your doctor to determine if adding these items to your diet is beneficial for you!

Green Juice Ingredients

You’ll need a juicer and these ingredients to make this homemade juice:

• Kale, roughly chopped
• Spinach leaves (I like baby spinach, but you can use any)
• Apples (I used Golden Delicious, but you can use any type of apples you prefer. Go with a sweet apple to balance the green vegetables.)
• Cucumber
• Lime

I included detailed amounts in the printable recipe card at the bottom of the post, so scroll down to get the full recipe!

How to Make My Easy Green Juice Recipe

This juice couldn’t be easier to make!

1. First, I roughly chop my kale and spinach and throw them in the juicer.
2. Next, I core my apple, remove any apple seeds, and cut it into bite-sized pieces, then add the apple chunks to the juicer.
3. Then I cut the cucumber into smaller pieces as well, and then add it to the juicer.
4. Finally, I remove the lime peel and add it to the juicer.
5. Once I have everything ready to go, I process it and pour it into a glass. If I’m feeling fancy, I might even garnish it with a slice of lime or cucumber!

Green Juice FAQs

Do I have to peel the apples and cucumber for this recipe?

I do not peel either the apples or the cucumber. You can if you like, but I find it to be an unnecessary step.

Should I use a cold press juicer or a centrifugal juicer?

I prefer a cold-press/masticating juicer, but either one will work!
Juicers can be expensive, and depending on how often you juice, you may want to make that investment. The Ninja brand makes reliable products, and I’m sure their Cold Press Juicer is no exception.
However, this juicer has a lot of good reviews and is reasonably priced.

What if I don’t have a juicer?

Some people have found that using a high speed blender and a fine mesh strainer or nut milk bag works well, but I didn’t test the recipe that way. If you do, let me know how it works!

How much juice will I get from this recipe?

The amount of juice will vary based on the size and juiciness of the produce you use. Typically, this recipe makes me a single large serving of juice, so if you want to make more, you can double or triple the recipe.

How do I store Green Juice?

I recommend making it fresh, but if you make it ahead of time, you can store it in the fridge in an airtight container for up to 48 hours. I use a glass jar with a lid. Be sure to shake it up before drinking!

Juice and Smoothies You Should Make

These delicious recipes are always in my breakfast rotation. Try one of these next time:

• This Sweet Beet Juice is everything! Made with two kinds of beets, apples, and carrots, this is my favorite juice of all time!
• This Apple Carrot Juice is perfect for breakfast or an afternoon snack. It’s made with carrots, apples, basil, and just a touch of ginger!
• This Mixed Berry Smoothie combines frozen berries, bananas, vanilla Greek yogurt, and more for a healthy, refreshing breakfast! You won’t even taste the hidden greens in these frozen fruity smoothies!
• This sweet Blueberry Smoothie is perfect for breakfast or even as a great afternoon pick-me-up!
• I think my all-time favorite combination is cranberry orange. This Cranberry Orange Smoothie also includes Greek yogurt, flaxseed, and bananas to make it smooth and creamy!
• My Cherry Almond Smoothie combines cherries, flaxseed, almond milk, and Greek yogurt for a creamy smoothie that’s full of flavor as well as health benefits!

If you tried my Green Juice Recipe, let me know how it turned out for you in the comments below, or leave me a recipe review. I appreciate your feedback so much!

This recipe was originally published March 18, 2014. It has been revised in format and with pictures on April 16, 2026.

Print

Green Goddess Juice

Five ingredients and five minutes are all you need to make this easy Green Juice Recipe. It’s loaded with nutritious ingredients, and absolutely delicious!

Course Drinks

Cuisine American

Keyword Green Juice Recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 glass

Calories 286kcal

Ingredients

• 2 1/2 cups kale roughly chopped
• 2 cups spinach leaves
• 2 golden delicious apple cored and cut into bite size pieces
• 1 cucumber cut into bite size pieces
• 1/2 lime remove peel

Instructions

• Throw all fruit and vegetables into a juicer. Process everything.
• Pour into a glass and garnish with a slice of lime.

Nutrition

Calories: 286kcal | Carbohydrates: 64g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 89mg | Potassium: 1324mg | Fiber: 15g | Sugar: 42g | Vitamin A: 11289IU | Vitamin C: 85mg | Calcium: 268mg | Iron: 4mg

The post Green Juice Recipe appeared first on Easy Recipes From Home.

I love remaking some of my favorite restaurant dishes! It’s always a challenge to find the right combination of flavors that let me have my restaurant favorites anytime I want! Surin is a popular Thai restaurant down South, and people love their Coconut Tofu Soup that comes complimentary with each of their Thai dishes.

Even if you’ve never eaten at Surin or had Thai food, you’re going to love this fresh, homemade Thai soup. It’s creamy, full of earthy flavors, and you can add your favorite protein, like shrimp, chicken, or tofu, to make it even more filling. It’s also really delicious when served over a bowl of cooked rice!

Ingredients for Coconut Soup

Here’s what I add to my grocery list so I can make this delicious soup:

• Red Pepper oil or Chili Oil
• Lemongrass paste
• Fresh ginger, minced (or you can also use ginger paste)
• Garlic, minced
• Thai red curry paste
• Chicken stock
• Fish sauce
• Granulated sugar
• Unsweetened coconut milk
• Fresh lime juice
• Mushrooms (use shiitake mushrooms, cremini mushrooms, or whatever kind you like best)
• Green onions, diced
• Firm Tofu cut into small cubes (optional. I did not include.)

A full ingredient list is included in the printable recipe card, as well as substitution options and other notes, so make sure to check it out!

How to Make Thai Coconut Curry Soup

This soup is easy to make and is ready in just about 30 minutes! Here’s how to make it:

1. First, I heat the chili oil in a large soup pot on medium-low heat. Then I add lemongrass paste, ginger, and minced garlic. I cook this mixture while stirring constantly until the aroma fills the kitchen (about a minute or so). Then I add the red curry paste and cook while stirring for another 30 seconds.
2. Next, I add 3 cups of the chicken stock to the pot. I stir until the red curry paste fully dissolves. Then I turn it up to medium-high heat and add the remaining chicken stock, fish sauce, and the sugar. I bring this to a boil and, once it starts boiling, reduce the heat to low and let the soup simmer for about 20 minutes.
3. I add the mushrooms and add the firm tofu, if using. I cook it for five minutes. Then I stir in the coconut milk and lime juice and then let the soup cook for five more minutes. I remove any lemongrass stalks with a slotted spoon, top the soup with some diced green onions and/or fresh cilantro, and it’s ready to serve!

Recipe Notes and Substitutions

• For a less spicy soup, use half of the chili oil called for in the recipe. You could also leave it out completely and use olive oil instead.
• If you don’t have or don’t want to use lemongrass paste, you can use 6 fresh lemongrass stalks instead. Remove the lower bulb and outer sheath, then cut the lemongrass into 3-inch pieces. Add them to the pan when the recipe calls for the lemongrass paste, and remove them at the end of the cooking time.
• Lemon zest is an alternative to lemongrass, so you could use the zest of one lemon instead. However, I recommend the lemongrass if you want a more authentic flavor!
• Soy sauce can be used instead of fish sauce if needed.
• Use vegetable stock instead of chicken stock for a vegan Thai coconut soup. Or, if necessary, you can substitute chicken broth or vegetable broth for the stock.
• Serve over rice and add some shredded rotisserie chicken to it!

FAQs

Where do I find red curry paste and red pepper oil (or chili oil)?

I can find the Thai red curry paste and oils in the Asian section of regular grocery stores. If you have an Asian market in town, that’s also a great place to look. You can also use the Amazon affiliate links in the recipe card ingredient list if you can’t find them in your store.

How do I store leftover Thai Coconut Soup?

Once it cools completely, pour remaining soup into an airtight container and refrigerate for 3-4 days.

Can I freeze this Coconut Soup?

Yes, you can freeze it in any freezer-safe container! I love using these Souper Cubes for individual portions, or you can pour cooled soup into a freezer bag, then lay it flat to freeze. This helps it to thaw much more quickly.

You can thaw Thai Coconut Soup in the fridge overnight or on the counter for a few hours. Then heat in a saucepan until warmed through and serve!

More Soup Recipes You’ll Love

I love to make soup, especially in the fall and winter. Here are some of my favorite soup recipes I think you’ll enjoy:

• Turkey Pot Pie Soup is a great way to use up that leftover Thanksgiving turkey! This easy soup is filled with tender chopped turkey, sliced vegetables, a creamy pot pie gravy, and topped with easy pie crust cut-outs. This fun twist on a classic comfort food is a hearty recipe that’s perfect for a chilly fall or winter evening.
• This Creamy Chicken Mushroom Brie Soup is a wonderful way to use Brie cheese. It’s wonderful paired with wild mushrooms and earthy sage in this creamy soup.
• Broccoli Cheese Soup is a classic for a reason. Have a bowl of soup for lunch with a sandwich, or throw it in a bread bowl for a hearty meal!

If you tried this Thai Coconut Soup, I’d love to hear what you thought! Does it rival Surin’s? Leave me a note in the comments or a recipe review below. Enjoy!

I may earn a small commission from the affiliate links clicked on in this post. However, they will come at no additional cost to you and help with supporting my small business. Thank you! ❤️

Print

Thai Coconut Soup

Thai Coconut Soup is adapted after a favorite recipe from Surin Thai restaurants. With a coconut milk base and fresh ingredients, it's a flavor explosion!

Course Main Course

Cuisine Thai

Keyword Thai Coconut Soup

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 269kcal

Ingredients

• 2 teaspoons red pepper oil/ chili oil *See Note
• 3 tablespoons lemongrass paste *See Note
• 1 1/2 teaspoons fresh ginger minced or can use the same amount of ginger paste
• 1 garlic clove minced
• 3 tablespoons Thai red curry paste
• 6 cups chicken stock divided
• 3 tablespoons fish sauce
• 1 tablespoon granulated sugar
• 13 ounces unsweetened coconut milk
• 2 tablespoons fresh lime juice
• 4 ounces mushrooms
• 2 green onions
• 14 ounces firm tofu, drained and cut into small cubes optional ( I did not include)

Instructions

• Heat the 2 teaspoons chili oil in a stockpot on medium-low heat. Add 3 tablespoons lemongrass paste, 1 1/2 teaspoons ginger and minced garlic clove. Cook while stirring constantly for 30-60 seconds until it becomes aromatic. Add 3 tablespoons red curry paste, and cook for an additional 30 seconds.
• Add 3 cups of chicken stock. Stir until the red curry paste dissolves. Increase the heat to medium and add the remaining stock, 3 tablespoons fish sauce, and 1 tablespoon sugar. Bring to a boil and once it starts boiling, reduce heat to low. Simmer for 20 minutes.
• Add 4 ounces mushrooms, and tofu cubes (if using). Cook for 5 minutes.
• Stir in coconut milk and lime juice. Cook for and additional 5 min. If you used the lemongrass stalks, remove them with a slotted spoon before serving.

Notes

• Use half the amount of the chili oil if you want a less spicy soup. You can also substitute olive oil. 
• If you choose not to use the lemongrass paste, you can use 6 lemongrass stalks. Remove the lower bulb & outer sheath and then cut into 3 inch pieces, and add to pan where it calls for the lemongrass paste. Remove them before serving.
• If you choose not to use either the lemongrass or the paste, you can use the zest of 1 lemon. However, I do highly recommend the lemongrass for a more authentic flavor. 
• The Thai red curry paste and red pepper oil / red chili oil can be found in the Asian section of your local grocery store or you can use the Amazon links in the ingredient list. 
• This is delicious served over rice! 
• Instead of tofu, you can add some shredded chicken to it. I recommend using some rotisserie chicken for added flavor!
• Store and freeze individual portions in these easy to use Souper Cubes!

Nutrition

Calories: 269kcal | Carbohydrates: 17g | Protein: 9g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 1061mg | Potassium: 539mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1232IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg

This post was originally published August 7, 2014. It has been updated in format and with pictures on March 26, 2026.

The post Thai Coconut Soup appeared first on Easy Recipes From Home.

What is better than quick prep and clean-up kind of weeknight dinners that the whole family likes? Um, nothing! It’s perfect for the lazy days of summer.

This is also a great recipe for entertaining because you marinate the chicken thighs before everyone gets there, so the only clean up is the pan you bake them on!

All you need now is a side dish like a Butternut Squash recipe or some Roasted Broccoli, and you’ve got a tasty, complete meal!

Ingredients Needed for BBQ Honey Mustard Chicken Thighs

Gather these simple ingredients together for an easy meal:

• Boneless skinless chicken thighs
• Coarse-ground mustard (whole grain mustard)
• Dijon mustard
• Honey
• Barbecue Sauce
• Soy Sauce
• Freshly chopped tarragon

Don’t forget to check out the recipe card at the bottom of the post for a detailed list of ingredients and instructions!

How to Make Honey Mustard Chicken Thighs in the Oven

This honey mustard chicken recipe is super simple, and the thighs require very little hands-on time, so feel free to get some other tasks done while your chicken thighs bake. Here’s how to make this easy chicken recipe:

1. First, preheat oven to 350 degrees.
2. Mix together the mustards, honey, BBQ sauce, and soy sauce in a large bowl. Set aside about 1/4 cup in a small bowl.
3. Add chicken thighs to the bowl and toss to coat. If you’re making these in advance, you can cover the bowl and place it in the fridge until you’re ready to bake. Otherwise, continue on with the directions.
4. Next, place the thighs on a roasting pan or baking dish prepared with nonstick cooking spray.
5. Bake for 50 minutes or until golden brown and the juices run clear.
6. Spoon reserved honey mustard mixture over thighs, let sit for 5-10 minutes, and serve.

Recipe Variations

• You can use regular yellow mustard if you don’t want to go out and buy a bottle of coarse-ground mustard you might not otherwise use.
• You can use any favorite barbecue sauce, or make your own! Try my Honey Bourbon Barbecue Sauce recipe!
• Feel free to omit the tarragon if you don’t like the flavor, but I think it adds a nice nuance to the honey mustard sauce.

FAQs

Can I use other cuts of chicken to make this recipe?

Yes, this sauce would taste great on boneless chicken breasts, whole chicken quarters, or even drumsticks!  The cook time will vary depending on the cut of meat, so use a meat thermometer to make sure it cooks to a safe internal temperature.

How do I know my Honey Mustard Chicken Thighs are done?

Chicken should be cooked to an internal temperature of 165 degrees F, so use an instant-read thermometer in the thickest part of the thigh to make sure it is done.  I like to take mine out a little before they reach 165, as they continue to cook for a few minutes once you take them out of the oven.

Can I make these ahead of time?

Yes, the sauce makes a great honey mustard chicken marinade. Place the thighs into the sauce and cover the bowl, then keep it in the fridge until you’re ready to cook them. You can do this up to 8 hours in advance.

Can I cook these on the grill?

Yes, you can place these right on the grill. Preheat the grill to high as you prepare the chicken. Cook 5-6 minutes per side or until the temperature in the thickest part of the chicken registers at 165 degrees F. In the last few minutes, brush on the reserved honey mustard barbecue mixture.

How do I store leftover Honey Mustard Chicken?

Store any leftover chicken thighs, cooled to room temperature, in an airtight container in the fridge for 2-3 days. Reheat in the microwave or in the oven until warmed through.

More Honey Mustard Recipes

If you’re a honey mustard fanatic like me, then you might enjoy the following recipes:

This Honey Mustard Dressing is one of my favorite salad dressings. Plus, you can use it as a marinade for chicken!

For a quick and easy meal, these tangy Honey Mustard Pretzel Chicken Tenders breaded in pretzels need to make it onto your dinner table this week!

This easy recipe for Honey Mustard Brussels Sprouts might just be the best way to convert the Brussels sprouts haters into lovers. Roasted in olive oil and then tossed with an easy, tangy sauce, this recipe is one that will probably make a regular appearance on your dinner menu.

Barbecue Recipes

Make these barbecue recipes next time you need some easy, delicious meals:

• Barbecue Chicken Burgers
• Barbecue Chicken Chili
• Barbecue Chicken Slider Melts
• BBQ Pulled Pork Mac n Cheese
• Slow Cooker BBQ Pulled Pork Sandwiches

Which one will you try next? Don’t forget to Pin or print this recipe so you can make Honey Mustard Chicken Thighs next time you need an easy meal!

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Honey Mustard Chicken Thighs

Roast or grill these Honey Mustard Chicken Thighs for the easiest dinner recipe with a flavor combination of tangy barbecue sauce and sweet honey that hits just right!

Course Main Course

Cuisine American

Keyword Honey Mustard Chicken Thighs

Prep Time 7 minutes minutes

Cook Time 50 minutes minutes

Servings 6 servings

Calories 440kcal

Ingredients

• 8 boneless chicken thighs
• 1/4 cup coarse mustard
• 1/4 cup Dijon mustard
• 1/2 cup honey
• 1/3 BBQ sauce
• 1 teaspoon soy sauce
• 3 tablespoons chopped fresh tarragon

Instructions

• Preheat oven to 350 degrees.
• Mix together the mustards, honey, BBQ sauce and soy sauce in a large bowl. Set aside about 1/4 cup.
• Add chicken thighs to bowl and toss to coat.
• Place the thighs in roasting pan prepared with cooking spray.
• Bake for 50 minutes or until juices run clear.
• Spoon reserved sauce over thighs and serve.

Nutrition

Calories: 440kcal | Carbohydrates: 27g | Protein: 26g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 404mg | Potassium: 463mg | Fiber: 1g | Sugar: 24g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg

This post was originally published on May 10, 2018. It has been updated in format and with pictures on January 29, 2025.

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With Thanksgiving coming up (as I’m writing this), it got me thinking about how I can turn those leftovers into something even better. I mean, I know everyone enjoys a classic turkey sandwich the next day. But what do you do with the sides?

Well, you can use your mashed sweet potatoes for these biscuits. But you don’t have to wait for Thanksgiving. Just grab two sweet potatoes and a few other things, and you are in business!

Ingredients for Sweet Potato Biscuits

Here’s what you need to bake up a batch of these sweet and savory biscuits:

• Sweet potatoes (you’ll need about a pound of fresh ones or 2 cups of mashed sweet potatoes)
• Chilled salted butter
• All-purpose flour
• Brown sugar
• Baking powder
• Freshly chopped sage
• Baking soda
• Kosher salt
• Milk

You’ll find a detailed list of ingredients in the printable recipe card at the bottom of the post.

How to Make Homemade Sweet Potato Biscuits

This easy biscuit recipe is sure to satisfy any dinner guests! Here’s how to make them:

If using fresh sweet potatoes, you’ll need to cook them first.

1. Peel sweet potato(es) and cut into small cubes. Place in a small saucepan filled with cold water. Bring to a boil and then simmer for 10 minutes or until soft.
2. Drain sweet potatoes and mash with 2 tablespoons butter. Allow them to cool away from the heat for 20-30 minutes.

If you’re using leftover mashed potatoes, start here!

3. Preheat oven to 450 degrees and prepare a baking sheet by lining it with parchment paper.
4. In a large bowl, whisk together flour, brown sugar, baking powder, fresh sage, baking soda, and salt. With a pastry cutter, cut in 6 tablespoons of butter and mix until it looks like coarse crumbs.
5. Add the completely cooled mashed sweet potatoes and two tablespoons of milk.
6. Mix the dough by hand until combined. If you find that the dough is too dry, add more milk, 1 teaspoon at a time.
7. Place the biscuit dough onto a lightly floured surface. I like to use a piece of parchment dusted with flour. Using a rolling pin, gently roll out to a 1-inch thickness. Use a 2 1/2-inch biscuit cutter to cut the biscuits.
8. Place the biscuits onto the prepared baking sheet. Bake for 13-15 minutes or until a toothpick inserted into the center comes out clean.

Recipe Notes

• These Sweet Potato Biscuits are extra delicious slathered with butter and drizzled with some honey!
• It’s important that the mashed sweet potatoes come to room temperature. You don’t want to add them when warm to the flour mixture, or they could melt the chilled butter. 
• You probably won’t need any more milk than is called for, but if you find that the dough is too dry, add more milk just a teaspoon at a time. 
• These biscuits are best when made and eaten fresh. I do not recommend making them in advance, freezing them or even eating them the next day.

FAQs

What if my dough is too sticky?

You may have added too much liquid to your dough. Add in some flour, a tablespoon at a time, until the dough comes together. It should be soft but not sticky.

I also like to chill my dough before rolling it out, so if you have time, cover it and chill for 20-30 minutes.

I don’t have biscuit cutters. What else can I use?

I like to use a simple drinking glass to cut out a circle biscuit. Just dip the rim into flour, then use the glass to cut circles in the dough.

How do I store leftover Sweet Potato Biscuits?

I do not recommend storing them, because they will taste like pure sweet potato the next day, not a fluffy biscuit. But if you must, store them in an airtight container at room temperature for 2 days. 

Can I freeze these biscuits?

I do not recommend making them in advance or freezing them, as they lose their biscuit texture and won’t taste as they do when they’re freshly baked. Sorry!

Sweet Potato Recipes

Sweet Potatoes are pretty versatile, and I’ve used them in all sorts of recipes! Try one of these next time:

• Oven Baked Sweet Potato Wedges
• Mexican Sloppy Joe Sweet Potatoes
• Gruyere Scalloped Sweet Potatoes
• BBQ Sweet Potato Chips
• Sweet Potato and Turkey Shepherd’s Pie

If you loved this Sweet Potato Biscuits Recipe, be sure to leave a comment or recipe review below!

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Sweet Potato Biscuits

Light and fluffy Sweet Potato Biscuits are the perfect addition to your fall or winter meal. Plus, you can make them with your leftovers from Thanksgiving!

Course Side Dish

Cuisine American

Keyword Sweet Potato Biscuits

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10 servings

Calories 193kcal

Ingredients

• 1 pound sweet potato(es) or 2 cups mashed sweet potatoes
• 8 tablespoons chilled butter, divided
• 1 1/4 cup all-purpose flour possibly more if needed
• 3 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 tablespoon freshly chopped sage
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons milk *See Note.

Instructions

• Peel sweet potato(es) and cut into small cubes. Place in small saucepan filled with cold water. Bring to boil and then simmer for 10 minutes or until soft.
• Drain sweet potatoes and mash with 2 tablespoons butter. Allow them to cool away from the heat for 20-30 minutes. *See Note.
• Preheat oven to 450 degrees and prepare a baking sheet by lining it with parchment.
• In a large bowl, whisk together 1 1/4 cup flour, 3 tablespoons brown sugar, 1 tablespoon baking powder, 1 tablespoon fresh sage, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. With a pastry cutter, cut in 6 tablespoons butter and mix until it is a coarse mixture.
• Add the completely cooled mashed sweet potatoes, and two tablespoons milk.
• Mix dough by hand until combined. If you find that the dough is too dry, add more milk only 1 teaspoon at a time.
• Place dough onto a lightly floured surface. I like to use a piece of parchment dusted with flour. Using a rolling pin, gently roll out to 1" thickness. Use a 2 1/2 inch biscuit cutter to cut the biscuits.
• Place biscuits onto the prepared baking sheet. Bake for 13-15 minutes until a toothpick inserted into the center comes out clean.
• These are extra delicious slathered with butter and drizzled with some honey!

Notes

• It’s important that the mashed sweet potatoes come to room temperature. You don’t want to add them when warm to the flour mixture or they could melt the chilled butter. 
• You probably won’t need any more milk than is called for, but if you find that the dough is too dry, add more milk just a teaspoon at a time. 
• These biscuits are best when made and eaten the day of. I do not recommend making them in advance or freezing them as they lose their biscuit texture and taste like pure sweet potato. 

Nutrition

Calories: 193kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 398mg | Potassium: 184mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6720IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg

This post was originally published December 4, 2015. It has been updated in format and with photos on November 20, 2025.

The post Sweet Potato Biscuits appeared first on Easy Recipes From Home.

Who doesn’t get excited about tossing a bunch of healthy ingredients in a bowl with a smoky southwestern vinaigrette? The fresh flavors are especially refreshing during the hot summer months, but it’s also a great New Year’s resolution recipe!

Sometimes I forget about meatless options when I’m meal planning, but this bowl makes me want to add more! These Southwestern Quinoa Bowls are the perfect option for those who want a vegetarian option or one that is not covered with lots of queso. Or just be like me and enjoy both!

Ingredients for Southwest Quinoa Bowls

Don’t let the long list of ingredients scare you! This recipe is fast and easy, and you’ll appreciate the fresh veggies!  Here’s what you need:

• Uncooked quinoa ( you can use red quinoa or white quinoa)
• Water
• Olive oil or butter
• Kosher salt
• Zest from one lime
• A can of black beans, rinsed and drained
• Corn (canned corn, frozen, or fresh all work!)
• Roasted red bell pepper
• Crumbled feta cheese
• Avocado
• Chopped fresh cilantro (optional)

Southwest Vinaigrette Dressing Ingredients

• Olive oil
• White balsamic vinegar
• Honey
• Dijon mustard
• Fresh lime juice
• Paprika (smoked or regular)
• Cumin
• Oregano
• Cayenne pepper

Scroll down to the recipe card at the end of the post for a detailed list of ingredients and instructions!

How to Make Southwest Quinoa Salad Bowls

1. First, cook the quinoa. In a medium saucepan, bring 1 cup of water to a boil. Add quinoa, olive oil or butter, and salt. Cover and reduce heat to a simmer. Cook for 15 minutes or until water has been absorbed. Remove from heat, add lime zest, and fluff with a fork to incorporate.
2. Next, while the quinoa cooks, make the vinaigrette. In a medium bowl, whisk together the olive oil, white balsamic vinegar, honey, Dijon mustard, lime juice, paprika, cumin, oregano, and a pinch of cayenne.
3. Finally, assemble your quinoa bowls. Evenly divide the black beans, corn, peppers, feta, avocado, cooked quinoa, and cilantro into two separate bowls. Pour as much salad dressing as is desired over the contents of each bowl and gently toss to combine.

Recipe Variations

• ​Use brown rice instead of quinoa.
• Pinto beans can replace the black beans in the recipe.
• Crumble some tortilla chips on top for a little crunch!
• Add all the ingredients to a bowl of greens for a delicious, cold quinoa salad.
• You can include other veggies like chopped red onion, diced green onions, cherry tomatoes, and more.

FAQs

Can I add a meat protein to this meal?

Sure! If you want some meat in your dish, you can definitely add some cooked chicken, salmon, ground beef or another meat protein to these quinoa bowls.

How do I store leftover Southwest Quinoa Bowls?

Transfer any leftover quinoa bowls to an airtight container and keep them in the fridge for 1-2 days. You can eat it straight from the fridge or at room temperature the next day!

Can I make these ahead of time?

If you are pressed for time, I recommend preparing the vinaigrette and your veggies ahead of time. You can also cook the quinoa and store it in an airtight container in the fridge for up to 24 hours before serving it. Then, when you’re ready to eat, assemble the bowls as instructed above and serve!

Another great option for meal prep is to assemble the bowls as directed, but keep the dressing separate until you’re ready to eat. I like to do this when making some lunches for the week.

How many does this recipe serve?

You can make two Southwest Quinoa Bowls with this recipe. You can double it or triple it to feed your whole family!

More Mexican-inspired Meals

If you love Mexican food like I do, then you might want to try one of these dishes next time you need an easy dinner recipe:

• Slow Cooker Mexican Lasagna might just make your taste buds sing! This twist on lasagna combines chorizo, enchilada red sauce, black beans, corn, and of course, a ton of cheese. 
• These Mexican Street Corn and Chorizo Tacos are the perfect handheld treat, making them a great addition to your weeknight dinner menu or as game day finger food!  So go ahead, pour yourself a drink and have a taco night with some family and friends.
• These Spicy Tequila Shrimp Tacos with Mexican Rice and Cilantro Lime Cream are so good, you’ll want to make them weekly! Tequila and Mexican food always go hand in hand!
• Our Mexican Sloppy Joe Sweet Potatoes are made with ground beef and your favorite ingredients for a delicious twist on an old favorite. Sweet potatoes provide a perfect “shell” for these filling, flavorful tacos.

Pin or print this recipe so you have it on hand for your menu planning this week!

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Southwest Quinoa Bowl

This Southwest Quinoa Bowl is a great meatless meal option with quinoa, corn, black beans, veggies, and feta cheese, and topped with a Mexican-inspired dressing.

Course Main Course

Cuisine American

Keyword Southwest Quinoa Bowl

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 bowls

Calories 937kcal

Ingredients

• 1/2 cup uncooked quinoa
• 1 cup water
• 1/2 teaspoon olive oil or butter
• 1/4 teaspoon kosher salt
• zest of 1 lime
• 15 ounces black beans rinsed and drained
• 1 cup corn can use canned, drained or frozen, thawed
• 1/2 cup diced roasted red peppers
• 1/3 cup crumbled feta
• 1 avocado sliced
• 2 tablespoons freshly chopped cilantro

Southwest Vinaigrette

• 2 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lime juice
• 1 teaspoon paprika can also used smoked paprika
• 1 teaspoon cumin
• 3/4 teaspoon oregano
• Pinch of cayenne

Instructions

To Make the Quinoa Bowls

• Evenly divide the black beans, corn, peppers, feta, avocado, quinoa and cilantro into the two separate bowls.

To cook the quinoa

• In a medium saucepan, bring 1 cup of water to a boil. Add quinoa, olive oil or butter, and salt. Cover and reduce heat to simmer. Cook for 15 minutes or until water has been absorbed. Remove from heat, add lime zest and fluff with fork to incorporate.

To make the vinaigrette

• In a medium bowl, whisk together the 2 tablespoons olive oil, 2 tablespoons white balsamic vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1 teaspoon lime juice, 1 teaspoon paprika, 1 teaspoon cumin, 3/4 teaspoon oregano, and pinch of cayenne. Pour as much as is desired over the contents of each bowl and gently toss to combine.

Nutrition

Calories: 937kcal | Carbohydrates: 118g | Protein: 34g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 22mg | Sodium: 1162mg | Potassium: 1806mg | Fiber: 32g | Sugar: 15g | Vitamin A: 1207IU | Vitamin C: 32mg | Calcium: 267mg | Iron: 9mg

This post was originally published April 8, 2016. It has been updated in format and with photos on October 30, 2025.

The post Southwest Quinoa Bowl appeared first on Easy Recipes From Home.

This meal is easy to make in the Crockpot and doesn’t take a full day to cook. Unlike many Chinese takeout recipes, this version isn’t fried, making it a little more calorie-conscious. When I made it, everyone loved it so much we didn’t have any leftovers at all!

Why You’ll Love this Easy Sesame Chicken

Honey sesame chicken is one of the most popular dishes at Chinese restaurants. The sweet sauce is seriously addicting, and it is great on a bed of rice.

This version is so easy that you can fix it and forget it, making it great for busy weeknights or when you need to feed a crowd.

Having a recipe without fried batter on the chicken makes this better if you’re watching your diet, without sacrificing any of the flavor of this family favorite!

Ingredients for Honey Sesame Chicken

These ingredients are easy to find at your local grocery store, so make a list and gather together the following things:

• Boneless, skinless chicken breasts
• Soy Sauce
• Honey
• Ketchup
• Sesame Oil
• Grated ginger
• Red pepper flakes
• Minced garlic
• White pepper
• Corn starch
• Water
• White sesame seeds
• Green onions (optional, for garnish)

Be sure to review the recipe card at the end of the post for a detailed list of ingredients and instructions.

How to make Honey Sesame Chicken in the Crockpot

• Place chicken in the bowl of a crock pot. Combine soy sauce, honey, ketchup, sesame oil, ginger, red pepper flakes, minced garlic, and white pepper in a small bowl until well combined. Pour over the chicken.
• Set the crock pot to “LOW”. Cook for 2.5 hours or until chicken is cooked through. Remove the chicken from the crock pot and cut into bite-sized pieces.
• In a small bowl, add cornstarch and water, then stir to combine. Stir the cornstarch slurry into the sauce in the slow cooker. Let it thicken as it cooks for about 10 minutes.
• Turn the temperature to warm, or if yours doesn’t have that setting, just turn it off.  Add chicken and turn until the sauce coats it, letting it sit for about 2-3 minutes.
• Remove the chicken, sprinkle with sesame seeds, and garnish with green onions. Serve over white or brown rice or noodles.

FAQs

Can I use other cuts of chicken in this recipe?

Yes, Honey Sesame Chicken can be made with chicken thighs as well as the chicken breasts I used in the recipe.

What other flavor variations can I make?

• Add sriracha or sweet chili sauce for a little more heat.
• A splash of rice vinegar adds just the right amount of zing to balance the sweetness of the recipe.
• You can adjust the amount of red pepper flakes you use to control the spice level.

How do I know when the chicken is done cooking?

A safe internal temperature for chicken is 165 degrees F on a meat thermometer. Insert it into the thickest part of the chicken breast for best results.

How do I store leftover Honey Sesame Chicken?

Keep leftover chicken in an airtight container in the fridge for up to 4 days. It’s great for lunch in lettuce wraps or over some freshly cooked rice.

Can I freeze this easy chicken recipe?

Yes, this chicken should freeze just fine. Once cooled to room temperature, transfer the chicken to a freezer bag or other airtight container. Freeze for up to a month.

To reheat, thaw overnight in the fridge, then warm up in a large skillet over medium heat with a little bit of water or broth to retain moisture.

More Easy Crockpot Recipes

• Slow Cooker Beer Chicken Tacos with Peach Salsa
• Slow Cooker Scalloped Potatoes
• Slow Cooker Pulled Pork Tacos
• BBQ Pulled Pork Sandwiches
• Slow Cooker Mexican Lasagna

Which ones are you adding to your dinner menu? Let me know in the comments. And, don’t forget to Pin or print this recipe so you can have it ready the next time your busy day requires a quick Crockpot meal!

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Crock Pot Honey Sesame Chicken

This homemade version of Honey Sesame Chicken is tender and juicy with a delicious honey sesame sauce. Serve it over fresh rice for an easy weeknight meal!

Course Main Course

Cuisine Chinese

Keyword Honey Sesame Chicken

Prep Time 10 minutes minutes

Cook Time 2 hours hours 40 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 4 servings

Ingredients

• 1 1/2 pound chicken breast about 3 breast halves
• 1 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1/2 teaspoon red pepper flakes
• 2 garlic cloves minced
• Dash of white pepper
• 1 tablespoon white sesame seeds
• Green onions thinly sliced for garnish
• 2 teaspoon cornstarch
• 1 teaspoon water

Instructions

• Place chicken in crock pot. Mix honey and the next 7 ingredients in a small bowl. Pour over chicken.
• Put crock pot to low temperature. Cook for 2.5 hours or until chicken is cooked through.
• Remove chicken from crock pot and cut into bite size pieces.
• Put cornstarch in small bowl and dissolve with the added water, stirring. Stir into sauce in crock pot. Let it thicken for about 10 minutes.
• Turn temperature to warm. Add chicken until sauce coats it, about 3-4 minutes.
• Remove chicken, sprinkle with sesame seeds and garnish with green onions.

This post was originally published September 3, 2013. It has been update in format and with pictures on October 23, 2025.

The post Honey Sesame Chicken appeared first on Easy Recipes From Home.

Sliders are the perfect finger food. You can stuff them with just about anything you like, and that golden brown, crispy bun crunches as you bite into the savory, gooey filling. Use your favorite barbecue sauce and these will be a sure hit!

What kind of chicken can I use in this recipe?

I love easy recipes that are quick to throw together, so I used rotisserie chicken for this recipe. The best chicken for making BBQ chicken sliders is definitely freshly shredded chicken from cooked chicken breasts or rotisserie chicken. You could use canned chicken if that’s all you have; just make sure to drain it well.

An easy way to prepare chicken is to use your Instant Pot or Slow Cooker! Throw in skinless chicken breasts or thighs with some chicken broth and let them cook until tender so you can easily shred the meat with forks.

BBQ Chicken Slider Ingredients

You only need a handful of ingredients to make these savory chicken sandwiches. Here’s what you’ll need:

• 1 package of King’s Sweet Hawaiian Rolls
• 2 cups cooked and shredded chicken
• ½ cup of barbecue sauce
• ¾ cup shredded Gouda cheese
• For tops of buns:
• 4 tablespoons melted butter
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard

How to make BBQ Chicken Slider Melts

These sliders are simple to make, but everyone will think you spent hours in the kitchen!

First, preheat your oven to 350 degrees F. In a large bowl, combine shredded, cooked chicken and BBQ sauce until well combined. 

In another small bowl, combine the butter, honey, Worcestershire sauce, and mustard. Set this bowl aside for later. 

Spray a baking dish with cooking spray. Cut your Hawaiian rolls in half with a serrated knife and line the baking dish with the bottoms of the rolls. Place the barbecue chicken filling on the rolls, followed by the cheese.

Place the top buns on top of the chicken and cheese. Drizzle the honey mustard sauce on top of the buns and cover them tightly with aluminum foil. Bake the BBQ chicken slider melts covered for 15 minutes.

Remove the foil, then return the sliders to the oven and cook for an additional 10 minutes uncovered.

These are delicious when served warm. Grab a napkin- that honey mustard topping is a bit messy, but worth every drop!

Recipe Variations

• If you don’t like Gouda, substitute your favorite cheese. I like Provolone cheese or Havarti.
• Throw some coleslaw on top of the melted cheese for some extra flavor and crunch!
• If you don’t have or don’t like Hawaiian rolls, feel free to use different types of slider buns.

How to store leftover BBQ sliders

Cover these tightly or place them in an airtight container and store them in the refrigerator for 3-4 days. They are best served warm, so simply heat individual servings in the microwave to serve another day.

Can I make these BBQ Chicken Sliders on Hawaiian Rolls in advance?

You can make these sliders ahead of time and store them in the freezer for up to three months. Assemble your sliders as noted in the recipe, but don’t add the honey mustard topping! Wrap your sliders tightly in plastic wrap, then freeze.

When you are ready to bake them, take them out of the freezer and thaw them to room temperature, add the honey mustard topping, then bake as directed!

What to serve with BBQ Chicken Sliders

So many things pair perfectly with BBQ slider melts. Try one of these recipes:

• Baked Beans
• Honey Mustard Brussel Sprouts
• Mexican Corn Salad
• Broccoli Salad
• BBQ Sweet Potato Chips
• Oven Baked Sweet Potato Wedges

Other Slider Recipes

If you can’t get enough of sliders, try making these Fancy Tailgating Sliders. Now, what makes these fancy you might ask? Well, these have ham, American cheese, turkey, gouda, and herbed mayo all baked on those buttery rolls. And then they are topped off with melted butter and grated Parmesan cheese. Fancy enough for you?

You could also try these Greek Lamb Sliders. The ground lamb is filled with some dried herbs and grilled to perfection. Creamy tzatziki sauce takes over, followed by some crumbly feta and caramelized red onion. Amazing!

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BBQ Chicken Slider Melts

These cheesy Barbecue Chicken Slider Melts are the perfect game day lunch or an easy weekday meal for your family! They easily feed a hungry crowd, making them perfect for your next picnic or potluck!

Servings 6 servings

Calories 293kcal

Ingredients

• 1 12 count package of King’s Hawaiian Rolls
• 2 cups cooked and shredded chicken I used a Rotisserie chicken
• 1/2 cup BBQ sauce
• 3/4 cup shredded Gouda cheese
• 4 tablespoons melted butter
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard

Instructions

• Preheat oven to 350 degrees.
• In a bowl combine chicken and BBQ sauce until well combined.
• In another bowl combine the butter, honey Worcestershire sauce, and mustard – set aside.
• Spray a baking dish with cooking spray. Line the dish with the bottom rolls. Place BBQ chicken on rolls followed by the cheese.
• Place the top rolls on top. Then drizzle the sauce on top of sliders.
• Bake covered for 15 minutes, remove foil and bake uncovered for 10 minutes.

Notes

Nutritional information has been calculated for 2 sliders per serving.

Nutrition

Calories: 293kcal | Carbohydrates: 17g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 612mg | Potassium: 169mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 1mg

This post was originally published February 3, 2017. It has been updated in format and with photos on September 18, 2025.

The post BBQ Chicken Sliders appeared first on Easy Recipes From Home.

Ever since I cooked some in my tagine, I have become obsessed with sweet potatoes, which is funny since I was never a fan of them growing up. Add to that onions, spinach, and the list of 80 other things I swore I would never like and now love.

I do love me some homemade French fries (​with regular potatoes), so I thought,  why not make them thicker than I normally do and make a healthy baked version of sweet potato fries? This recipe is the result!

Ingredients for Baked Sweet Potato Wedges

You only need a handful of simple ingredients to make this side dish, which is one reason I love it so much. Here’s what you need:

• Sweet potatoes (peeled and cut into thick wedges)
• Olive oil (you can use any oil with a high smoke point, such as avocado oil)
• Dark brown sugar
• Cinnamon
• Smoked paprika
• Garlic powder
• Salt

Make sure to check out the recipe card at the end of the post for a detailed ingredient list!

How to Make Sweet Potato Wedges in the Oven

These potatoes couldn’t be easier to make!

1. Prepare: Wash your sweet potatoes, then peel them and chop them into thick wedges. Then, preheat oven to 425 degrees F. Line a large baking sheet with aluminum foil and spray it with nonstick cooking spray. You could also use parchment paper.
2. Make the Spice Mix: In a small bowl, mix together the brown sugar, cinnamon, paprika, garlic powder, and salt.
3. Toss Potato Wedges: First, pour the olive oil into a large bowl. Add your potato wedges and toss to completely coat. Then sprinkle the spice mix all over the potatoes, and toss again until evenly coated.
4. Bake: Evenly spread out the wedges in a single layer on the prepared baking sheet and put them in the oven for 25-30 minutes. Use tongs or a spatula to turn the wedges over after about 15 minutes for even cooking.

Let them cool slightly, then enjoy as is or with your favorite dipping sauce!

FAQs

How do I make crispy Sweet Potato Wedges?

If you like your potatoes on the crispy side, then make sure they are evenly coated in enough oil, and then spread them out on the baking sheet with space between them. This helps the air to circulate, which gives you nice crispy wedges!

You can also turn on the broiler after the 30-minute bake time. Broil on high heat for 3-5 minutes, but keep an eye on them as they can burn easily!

How do I store leftovers?

Store leftover sweet potato wedges in an airtight container or Ziploc bag and keep them in the fridge for 3-5 days. Reheat them in the air fryer, microwave, or oven until hot.

Can I freeze Sweet Potato Wedges?

Yes, you can store the cooled potatoes in a freezer bag for up to 3 months. However, they may be a bit mushy when reheating. To reheat, cook in the air fryer or oven as directed in the recipe!

Can I make Sweet Potato Wedges in the Air Fryer?

Yes! Try baking them at 375 degrees F in the air fryer basket for 10 minutes. Flip them over, then bake for another 5-8 minutes. They will be fork-tender and slightly crispy on the edges when they are ready.

What sauces go well with these potato wedges?

Oven roasted sweet potato wedges taste great with your usual dips, like ketchup or ranch. But you could also try my Honey Bourbon Barbecue Sauce or this delicious Gorgonzola Herb Dipping Sauce for something different!

More Ways to Eat Sweet Potatoes

If you love sweet potatoes, then you need to try these recipes soon!

• Spinach Salad with Sweet Potatoes
• Sweet Potato and Turkey Shepherd’s Pie
• Mexican Sloppy Joe Sweet Potatoes
• Sweet Potato Biscuits
• Pecan Crusted Snapper with Sweet Potato Puree

Which one sounds best to you? Let me know if you try these recipes in the comments below!

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Oven Baked Sweet Potato Wedges

Oven-baked Sweet Potato Wedges are an easy side with a spice rub made with of garlic, smoked paprika, cinnamon, and just a hint of sweetness from brown sugar.

Course Side Dish

Cuisine American

Keyword Sweet Potato Wedges

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 275kcal

Ingredients

• 3-4 sweet potatoes about 1 1/2 lbs. peeled and cut into thick wedges
• 3 tablespoons olive oil
• 3 tablespoons dark brown sugar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Instructions

• Preheat oven to 425 degrees. Prepare a baking sheet by lining it aluminum foil and spraying it with cooking spray.
• Pour the olive oil into a large bowl. Add the potato wedges and toss to completely coat.
• In a small bowl, mix together the brown sugar, cinnamon, paprika, garlic powder, and salt. Add to the large bowl and mix together well.
• Bake for a total of 25 – 30 minutes, turning them over after they've been in the oven for at least 15 minutes.

Nutrition

Calories: 275kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 387mg | Potassium: 594mg | Fiber: 5g | Sugar: 16g | Vitamin A: 24170IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg

This post was originally published March 28, 2014. It has been updated in format and with pictures July 31, 2025.

The post Oven Baked Sweet Potato Wedges appeared first on Easy Recipes From Home.