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A Refreshing Lemon Tea Cake

By on 14 Comments

This light and lemony tea cake is the perfect treat when you’re craving something not-too-sweet with your afternoon tea or morning coffee. It’s easy to make, bright and buttery, and won’t leave you feeling weighed down.

This post was originally published January 7, 2011. It has been updated with more content and new photographs.

When you have a lemon tree and life gives you lots of lemons, it’s a wonderful quandary to be in! My family uses lemons in so many, many ways. My kids can’t live without lemon juice in their homemade chicken noodle soup.

We have used our fresh lemons to make homemade limoncello and for the kiddos, honey lemonade. But my favorite way to use lemons? Why baking of course!

Every morning I sit down and enjoy my morning tea. Although I try to cut back on sweets, I still long for a scone, muffin or sweet bread to savor with my lovely cup of tea. This wonderful lemon tea cake is always a comforting treat.

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Laura says :

Why this recipe works

  • Easy: This is super easy cake to make whether you need a quick loaf cake for a tea with friends or last minute guests. And all of the ingredients are easy to find – you probably already have them in your kitchen!
  • Texture: This bright and lemony cake is perfectly fluffy and tender. And as a loaf cake, it really is just the right size for snack cake or quick bread for the whole family to enjoy.
  • Flavor: For a lemon tea cake, this buttery cake is lightly sweet and full of lemon flavor. You can add as much as or as little lemony glaze as you like. And it stays moist and full of flavor for up to a week, too!
Sketch illustration of rolling pin in black.

Rating: 5 out of 5.

Reader’s Reviews

“Made this today and everyone loved it! I’ve already saved this in my recipe book.” — Sally

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Ingredients you need

Ingredients labeled and needed to make lemon tea bread.
  • Lemon: You will need the zest and juice from one lemon. You can also use a regular orange or a sour seville orange.
  • Butter: I bake using unsalted butter. Always bring it to room temperature so it is softened and ready to mix.
  • Egg: Use large eggs in this recipe and bring them to room temperature before mixing.
  • Milk: I usually have full fat milk in my refrigerator, but you can use low fat or a nut milk instead.
  • Pantry staples: All purpose flour, granulated sugar, powdered sugar, baking powder and salt.

Step-by-step directions

Collage of four photos showing how to make lemon tea bread.
  1. Cream the sugar. Using a stand mixer or hand mixer cream butter, then mix in sugar and beat until light and fluffy. Add eggs, milk and lemon juice and mix until well incorporated.
  2. Mix dry ingredients. In another bowl whisk together flour, baking powder and salt. Add the dry ingredients and lemon zest to the butter mixture and mix until just combined. Do not over mix.
  3. Bake. Apply non-stick spray to a 8″x 4″ loaf pan and line the bottom with parchment paper. Pour batter inside. Bake the tea cake at 350ºF in oven for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  4. Cool. Let the tea cake rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
  5. Glaze. Mix together powdered sugar and lemon juice until smooth. Spoon glaze over the top of the cake, allowing the excess to drip down the sides. Sprinkle with lemon zest.
Top view of a lemon tea bread on a white plate with glaze drizzled over it and lemon zest sprinkled on top.

Expert tips and recipe FAQs

This cake is delightful on its own, but you can mix in some blueberries or raspberries, or add some fresh mint or lavender to the batter. You can even make this cake with sour seville oranges or regular oranges, too.

Besides this lemon tea cake, you should try my blueberry lemon bars. And if you don’t want to bake with butter, you should definitely try my olive oil lemon cake, my creamy olive oil lemon curd or my lemon blueberry muffins.

Top view of a glazed lemon tea bread on a white plate with slices cut out and lemons and white flowers around it.

Storing/Freezing Instructions

TO STORE: You can store any leftover cake at room temperature on the counter if covered with foil or plastic wrap. It will keep like this for up to 3 days. It will last longer in an airtight container in the refrigerator for up to a week.

TO FREEZE: You can also freeze cake. Wrap in foil or plastic and freeze for up to 4 months.

Can I swap out butter for olive oil?

ABSOLUTELY! I regularly bake with extra virgin olive oil instead of butter. I do this for bread, scones, cookies, muffins and yes, even cake. Baking with oil not only yields a moist muffin, scone or cake, but it can also add flavor, depending on the flavor of your olive oil. A good ratio to start with is 3:4, for every 1 cup of butter, swap out for ¾ cup of olive oil.

Top view of a loaf of lemon tea cake cut into slices onto a white oval platter
Closeup of a glazed lemon tea bread on a white plate with lemons and white flowers around it.

Lemon Tea Cake

Laura Bashar | Family Spice
This light and lemony tea cake is the perfect treat when you’re craving something not-too-sweet with your afternoon tea or morning coffee. It’s easy to make, bright and buttery, and won’t leave you feeling weighed down.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Additional Time 30 minutes
Total Time 1 hour 50 minutes
Course Muffins & Scones
Cuisine American
Servings 10 servings
Calories 299 kcal

Ingredients
  

  • 1 ½ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup milk
  • 3 tablespoon grated lemon zest divided
  • 1 cup powdered sugar
  • 2 tablespoon lemon juice
  • 1 tablespoon granulated sugar

Instructions
 

  • Preheat oven to 350ºF.
  • In a medium bowl whisk together flour, baking powder and salt. Set aside.
  • Using a stand mixer with a paddle attachment cream butter, then gradually mix in 1 cup sugar and beat until light and fluffy.
  • Add eggs, one at a time, beating until well incorporated.
  • Add half of the dry ingredients to the butter mixture.
  • On low speed, mix in milk.
  • Add the remaining half of the dry ingredients to the butter mixture, then 1 tablespoon of lemon zest and mix well.
  • Apply non-stick spray to a 8"x 4" loaf pan, and pour batter inside.
  • Bake tea cake in oven for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Let the cake rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
  • When the cake has cooled, in a small bowl mix together powdered sugar and lemon juice until smooth.
  • Spoon glaze over the top of the tea cake, allowing the excess to drip down the sides.
  • In a small bowl stir remaining zest and 1 TBLS sugar together. Sprinkle sugared lemon peel over the top of the cake.

Notes

Serving Suggestions: Great with oranges, too!
TO STORE: You can store any leftover cake at room temperature on the counter if covered with foil or plastic wrap. It will keep like this for up to 3 days. It will last longer in an airtight container in the refrigerator for up to a week.
TO FREEZE: You can also freeze cake. Wrap in foil or plastic and freeze for up to 4 months.

Nutrition

Serving: 1gCalories: 299kcalCarbohydrates: 48gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 59mgSodium: 178mgPotassium: 57mgFiber: 1gSugar: 34gVitamin A: 351IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword lemon tea cake, tea cake
Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

Written by Laura Bashar 

Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

Egyptian Bread Pudding (Om Ali) with Raisins and Nuts

By on 2 Comments

Om Ali is a rich and comforting Egyptian bread pudding flaky where puff pastry soaked in warm milk, spiced with cinnamon and cardamom, and studded with raisins, apricots, and crunchy nuts. Served warm and topped with whipped cream, it is lightly sweet and a unique dessert to serve to friends and family.

Closeup of a bowl of freshly baked om ali, Egyptian bread pudding, topped with whipped cream.

This post was originally published May 19, 2017. It has been updated with new photographs and content.

I admit it. I have a bit of a sweet tooth. Actually, I love good food. Something amazing happens when I bite into a scrumptious dish filled with flavors and aromas from all over the world. And a dish that can transport you to a faraway place? Now that’s a dreamy treat.

Bread pudding comes from humble origins. It was a way to use up old stale bread instead of throwing it out and letting it go to waste. It was always thought of a “poor man’s” dessert.

But today, you can find it on the dessert menus of 5-star restaurants. This bread pudding hails from Egypt and is called Om Ali. Oh yeah, this is not your typical bread pudding!

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Laura says :

Why this recipe works

  • Unique: Most bread puddings start with stale bread and fresh fruit. But this version uses pieces of puff pastry, dried fruit and nuts.
  • Easy: Unlike most baked desserts, Om Ali is very easy to make. No special skills or fancy equipment is needed.
  • Texture: Puff pastry when cooked is light and flakey. But in this bread pudding, it soaks up the hot milk and softens. The nuts offer a bit of crunch and the dried fruit some sweet chew.
  • Flavor: The milk is spiced with cinnamon and cardamom, giving this bread pudding a subtle but wonderful flavor. You can use any dried fruits and nuts you have. I top my bread pudding with homemade whipped cream and crushed dried rose petals.
Sketch illustration of rolling pin in black.
Top view of freshly baked om ali, Egyptian bread pudding, topped with whipped cream and a single portion in a bowl next to it.

Ingredients you need

Ingredients labeled and needed to make Om Ali, Egyptian Bread Pudding.

This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)!  Read my full disclosure policy

  • Puff pastry dough: You will use a whole package of puff pastry sheets. You can also halve the recipe and use just one sheet. I accidentally bough shells and was still able to make this dish using half the ingredients. Either way, be sure to thaw the puff pastry completely before assembling.
  • Nuts: I used a combination of pistachios, almonds and walnuts.
  • Dried fruits: I used raisins and chopped dried apricots.
  • Milk: Whole milk is preferred, but you can also use 2% milk.
  • Spices: This dessert is aromatic because I use cardamom and cinnamon.
  • Heavy whipping cream: I top this dish with some homemade whipped cream. You can also use pre-made whipped cream.
  • Crushed dried rose petals: This is optional, but I love the addition of dried rose petals for both color and aroma.
  • Pantry staples: Granulated sugar and vanilla extract.

Step-by-step directions

Collage of four pictures showing how to assemble om ali, Egyptian bread pudding.
  1. Place thawed puff pastry sheets onto one large baking sheet lined. If they do not fit on one baking sheet, you will need to bake on two baking sheets or bake one at a time. Bake until golden per package directions. Let puff pastry sit until cool to touch.
  2. Grease the bottom and sides of a 9-inch ceramic pie dish or casserole dish. Rip and crumble puff pastry into 1-inch pieces and place one-third of the pieces onto the bottom of the pie dish.
  3. Sprinkle one-third of the nuts and dried fruit over it. Continue layering the puff pastry pieces and dried fruit mixture until everything is in the pie dish.
Collage of four pictures showing how to make the cream and assemble om ali, Egyptian bread pudding.
  1. Heat the milk, sugar, vanilla, cardamom and cinnamon. Whisk until sugar is dissolved and milk is hot and frothy. Slowly pour the hot milk over the puff pastry pieces until all is absorbed.
  2. Whip the heavy cream and 2 teaspoon sugar in a cold bowl until stiff peaks are formed. Carefully spread half of the whipped cream over the top. Keep remaining whipped cream in the refrigerator.
  3. Bake until browned and bubbly, approximately 10 minutes. Garnish with dried rose petals. Serve hot with the remaining whipped cream.
Top view of freshly baked om ali, Egyptian bread pudding.

Expert tips and recipe FAQs

The story behind Om Ali is a bit illustrious. As the legendary story goes, Om Ali was the first wife of a sultan. When the sultan died, his second wife quarreled with Om Ali over whose son would become the Sultan’s successor.

The sultan’s sons were still young, making the ruling son’s mother guardian and all powerful until the young boy would come of age and become sultan himself.

The story goes that Om Ali plotted and had the second wife killed. Om Ali made this dish to celebrate her victory and she shared it with among the people of the land. Kinda reminds me of Marie Antoinette shouting, “Let them eat cake!”

Not quite Persian baghlava, which uses sheets of phyllo and not puff pastry. Om Ali is a unique dessert that is sure to wow anyone you serve it to!

Storing/Freezing Instructions

TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days, assuming that your milk and cream are fresh.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

A small black bowl with om ali (Egyptian bread pudding) in it
A small black bowl with om ali (Egyptian bread pudding) in it

Egyptian Bread Pudding (Om Ali) with Raisins and Nuts

Laura Bashar | Family Spice
Om Ali is a rich and comforting Egyptian bread pudding flaky where puff pastry soaked in warm milk, spiced with cinnamon and cardamom, and studded with raisins, apricots, and crunchy nuts. Served warm and topped with whipped cream, it is lightly sweet and a unique dessert to serve to friends and family.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Pies, Tarts and Other Desserts
Cuisine Middle Eastern
Servings 8
Calories 399 kcal

Ingredients
  

  • 2 sheets frozen puff pastry dough thawed (1.1 lbs)
  • ⅓ cup chopped pistachios
  • ⅓ cup almond slices
  • ⅓ cup chopped walnuts or pecans
  • ½ cup Sun-Maid raisins
  • ½ cup Sun-Maid dried apricots
  • 4 cups whole milk
  • ½ cup granulated sugar plus 2 teaspoon (separated)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 1 cup heavy whipping cream
  • ½ teaspoon dried crushed rose petals optional

Instructions
 

  • Preheat oven to 400ºF.
  • Place thawed puff pastry sheets onto a baking sheet. If they do not fit on one baking sheet, you will need to bake on two baking sheets or bake one at a time.
  • Bake until puff pastry is golden, per package directions. Let puff pastry sit until cool to touch.
  • In a small bowl combine nuts and dried fruits.
  • Apply non-stick spray or butter the bottom and sides of a 9-inch ceramic pie dish or casserole dish.
  • Rip and crumble puff pastry into 1-inch pieces. Place approximately one-third of the puff pastry pieces onto the bottom of the pie dish. Sprinkle one-third of the nut-fruit mixture over it.
  • Continue layering the puff pastry pieces and dried fruit mixture until everything is in the pie dish.
  • Whip together heavy cream and 2 teaspoon sugar in a cold bowl until stiff peaks are formed. Reserve whipped cream.
  • In a heavy pot over medium-high heat add milk, ½ cup sugar, vanilla, cardamom and cinnamon. Whisk until sugar is dissolved and milk is hot and frothy.
  • Slowly pour the hot milk over the puff pastry pieces until all is absorbed.
  • Carefully spread half of the whipped cream over the top. Keep remaining whipped cream in the refrigerator.
  • Bake in oven at 400ºF until browned and bubbly, approximately 10 minutes.
  • Garnish with dried rose petals. Serve hot with the remaining whipped cream.

Notes

Any assortment of nuts and dried fruit can be used to make this dish.
You can also bake these in small ramekins to make individual portion-sized desserts.
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days, assuming that your milk and cream are fresh.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1gCalories: 399kcalCarbohydrates: 34gProtein: 8gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 14gCholesterol: 37mgSodium: 201mgFiber: 3gSugar: 16g
Keyword Egyptian bread pudding, middle easter bread pudding, om ali
Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

Written by Laura Bashar 

Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

Chocolate Olive Oil Banana Bread

By on 6 Comments

This chocolate olive oil banana bread is made with whole wheat flour, extra virgin olive oil and only ½-cup of sugar. It’s gooey and chocolately and oh so easy to whip up anytime you want something sweet.

Closeup of a slice of chocolate olive oil banana bread with a loaf of it behind it.

This post was originally published June 6, 2013. It has been updated with more content and new photos.

I have always loved banana bread. When I was a student at the University of Arizona, every morning I would cut through the cafeteria and grab a slice to eat on my way to my morning class. Any baked goods with my morning tea is the right way to start the day, in my book.

Of course, now I’m more careful about the baked goods I make and eat. I lower the sugar to the least amount as possible, and sneak in as much healthy stuff to not be noticed by the family. I’ve made many a variety of banana bread, and frankly this version is my favorite.

But why it is called a “bread” has always baffled me. Obviously they don’t have yeast. Quick breads, muffins and scones are sweeter – most of the time much too sweet for my taste.

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Laura says :

Why this recipe works

  • Easy to make: This is a super easy recipe to make. My teenage daughter loves whipping up a batch of banana bread whenever she craves it.
  • Adaptable: You can make this recipe as is, or easily make the suggested swaps to make it vegan friendly. I have tested this recipe for both options. You can also add nuts for some crunch.
  • Healthier: This recipe uses whole wheat flour, only ½ cup sugar and extra virgin olive oil. I do add chocolate chips, but I prefer my less sweet dark chocolate chips, and you can even reduce the amount further by using less.
  • Chocolatey goodness: If you like it fudgy, bake it for 45 minutes. And if you bake it for the full hour, it is still chocolatey and moist. Even with the healthy add ins, this banana bread is incredible and perfect for chocolate-holics!
Sketch illustration of rolling pin in black.
A stack of 3 slices of chocolate olive oil banana bread with a hand pulling the top slice up.

Ingredients needed

Ingredients labeled and needed to make chocolate olive oil banana bread.

This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)!  Read my full disclosure policy

  • Over-ripe bananas: I like to store my ripe bananas in the freezer, even if they are already over ripe. I find that their flavor intensifies. Once thawed, add them and the juices to your banana bread.
  • Whole wheat flour: I like both Bob’s Red Mill and King’s Flour brands of whole wheat flour. Both are excellent choices and bake beautifully.
  • Unsweetened cocoa powder: You can use regular or dark cocoa powder.
  • Extra virgin olive oil: If you’ve read my blog before, then you learned your lesson on how to bake with olive oil. Your baked goods are only as good as the ingredients you put into it. Choose a mild tasting olive oil for this quick bread recipe, not a peppery one.
  • Milk: I use whatever milk I have on hand, whether it is whole milk or 2%. I have also tested this recipe with almond milk, for a dairy-free option.
  • Eggs: Large eggs are the standard in baking. For an egg-free option, I have tested this recipe with a flax egg (1 tablespoon of flax meal mixed with 2 ½ tablespoons of water)
  • Chocolate chips: Depending on your personal preference, you can use semi-sweet, bitter-sweet or dark chocolate chips. I have also used dairy free chocolate chips.
  • Nuts: I don’t have nuts in the recipe, but you can easily add in ¼ cup of chopped walnuts, pecans or almonds for some protein and crunch!
  • Pantry staples: Granulated sugar, vanilla extract, baking powder, baking soda and salt.

Step by step directions

Collage of four photos showing how to mix the wet ingredients to make chocolate olive oil banana bread.
  1. Combine wet ingredients. Whisk together the sugar and oil until it looks like wet sand. Mix in the milk, egg and vanilla until combined then mix in the bananas.
Collage of four photos showing how to make chocolate olive oil banana bread.
  1. Combine dry ingredients. whisk together flour, cocoa powder, baking powder, baking soda and salt.
  2. Finish batter. Add dry ingredients into wet, making sure everything is evenly distributed. Stir in chocolate chips. The batter will be thick. If using nuts, stir them in with the chocolate chips.
  3. Bake the bread. Pour batter into a greased loaf pan lined with parchment paper. Bake in oven for 45 minutes if you want it a little fudgy in the center. Otherwise bake for 1 hour. Let the bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 hour.
Two pictures showing before and after chocolate banana bread being baked.

Expert tips and recipe FAQs

So call it a cake or bread, or whatever. It’s lightly sweet, with enough chocolate to not notice the healthy stuff packed inside! And try some of more of my unique quick bread recipes:

Top view of a loaf of chocolate olive oil banana bread on a wood cutting board with two slices cut off.

Storing/Freezing Instructions

TO STORE: Store any leftover banana bread in foil on the counter for up to 4 days or refrigerate for up to 1 week.

TO FREEZE: You can also freeze banana bread. I wrap slices or a whole loaf tightly in foil freeze for up to 4 months.

Can I substitute regular flour with whole wheat flour?

Whole wheat flour needs more moisture than regular flour so an equal swap is not always recommended. But, you can swap out half of a recipe’s regular flour with whole wheat flour without affecting the texture much.

Is whole wheat flour better for you?

Whole wheat flour has more of the wheat shell than regular all purpose flour. This husk offers you fiber, which is great for your digestive system. But whole wheat flour has a lot of the husk removed, which is why I like to add a little wheat bran to my recipes for a little nuttiness and the extra fiber.

Closeup of a slice of chocolate olive oil banana bread with a loaf of it behind it.

Chocolate Olive Oil Banana Bread

Laura Bashar | Family Spice
This chocolate olive oil banana bread is made with whole wheat flour, extra virgin olive oil and only ½-cup of sugar. It's gooey and chocolately and oh so easy to whip up anytime you want something sweet.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 1 hour 10 minutes
Total Time 2 hours 25 minutes
Course Muffins & Scones
Cuisine American
Servings 12 Servings
Calories 172 kcal

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup cocoa powder unsweetened
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup over-ripe bananas mashed
  • ½ cup milk low-fat
  • ½ cup granulated sugar
  • ¼ cup extra virgin olive oil
  • 1 egg large
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips bittersweet

Instructions
 

  • Preheat oven to 350ºF.
  • Whisk together the sugar and oil until it looks like wet sand. Mix in the milk, egg and vanilla until combined then mix in the bananas.
  • In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.
  • Add dry ingredients into wet, making sure everything is evenly distributed.
  • Reserve 1-tablespoon from the chocolate chips for topping, then hand stir in remaining chocolate chips into the batter. The batter will be thick.
  • Apply non-stick spray to a 9" x 5" loaf pan and line the bottom of the pan with parchment paper. Pour batter into prepared pan. Top batter with reserved chocolate chips.
  • Bake in oven for 45 minutes if you want it a little fudgy in the center. Otherwise bake for 1 hour. Let the bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 hour.

Notes

For a vegan option, I have tested this recipe using almond milk, a flax egg (1 tablespoon flax meal mixed with 2 ½ tablespoons of water) and non-dairy chocolate chips.
Nuts: I don’t have nuts in the recipe, but you can easily add in ¼ cup of chopped walnuts, pecans or almonds for some protein and crunch. Stir them in with the chocolate chips in step 5.
TO STORE: Store any leftover banana bread in foil on the counter for up to 4 days or refrigerate for up to 1 week.
TO FREEZE: You can also freeze banana bread. I wrap slices or a whole loaf tightly in foil freeze for up to 4 month.

Nutrition

Serving: 1gCalories: 172kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 15mgSodium: 189mgPotassium: 188mgFiber: 4gSugar: 13gVitamin A: 37IUCalcium: 52mgIron: 1mg
Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

Written by Laura Bashar 

Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

Sausage Fried Rice

By on 5 Comments

Traditional fried rice gets a makeover with this easy sausage fried rice, filled with cabbage, carrots, peas, corn and eggs. Use brown rice or white. You can also swap out sausage with leftover pulled pork, steak or chicken and you’ve got a quick and flavorful meal!

A bluish bowl full of sausage fried rice with chopsticks and a small bowl of chopped green onions behind it.

This post was originally published June 9, 2014. It was been updated with new photos and video, plus more content.

I am always introducing new recipes to my family. The kids have gotten used to this even though not all of the foods I have given them were welcomed whole heartedly. And sometimes I forget some of the obvious choices to make for my crew.

My boys went out with their cousin one night to celebrate a birthday at Benihana’s. When they returned they raved about the fried rice prepared before them. Fried rice? Why did I never make fried rice for them at home? And so I did.

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Recipe highlights

  • Economical: Fried rice is a great way to use up leftovers, any leftovers you have in the fridge. And in my house, our usual leftover rice is leftover Persian rice, made with long grain basmati rice. And yes, I have used that to make this sausage fried rice!
  • Simple: The sauce is made with 3 simple ingredients: ginger, soy sauce and sesame oil.
  • Versatile: Use your favorite vegetables, whatever leftover protein you have in the fridge. Load it up or keep it simple!
  • Flavor: This dish is a family favorite and tastes great!
Closeup of a spoonful of sausage fried rice help over a bowl of fried rice.

Ingredients you need

Ingredients labeled and needed to make sausage fried rice.
  • Cooked rice: As I explained above, you can use any leftover cooked rice, brown rice or white, short grain or long. Do make sure it is chilled. You don’t want to fry up freshly cooked rice as it will get mushy from getting overcooked.
  • Vegetables: I like to load up the veggies in my fried rice. I like to use carrots, celery, peas, corn and cabbage. Feel free to use these veggies, fewer veggies or swap out with your family’s favorites.
  • Sausage: This recipe uses already cooked sausage. You can use any kind of cooked sausage: smoked, Andouille, Chinese, beef, pork, chicken…. Sometimes I make this fried rice with leftover pulled pork, too. It is terrific with leftover steak, as well. Use whatever protein, you have on hand, just be sure it is already cooked.
  • Soy sauce: I prefer to use low sodium soy sauce. You can use regular soy sauce or Tamari sauce.
  • Sesame oil: For extra flavor, I use toasted sesame oil.
  • Fresh ginger: I love the flavor from fresh ginger, but you can use ground ginger instead.
  • Eggs: Fried rice is not fried rice without some scrambled eggs in it. Keep this dish meat free and add extra eggs instead.
  • Extra virgin olive oil: I sauté everything in olive oil. And yes, there are mild flavored olive oils out there. You can use any other vegetable oil you have on hand.
  • Green onions: My family loves adding fresh herbs to our meals. You can skip the green onions or use chives.

Step-by-step directions

Collage of four photos showing how to make sausage fried rice.
  1. Sauté veggies. Heat up your wok and coat with some olive oil. Sauté the carrots, celery, corn and peas for 1-2 minutes.
  2. Add meat. Stir in the sausage. This should already be cooked so it just needs a few minutes to heat up.
  3. Add rice. Stir in the cabbage and then rice. Spread the mixture across the entire wok and cook until rice starts to sizzle, about 1 minute. Stir rice and spread again across the bottom of wok to cook for an additional minute.
Collage of four photos showing how to finish making sausage fried rice.
  1. Add seasonings. Mix together the ginger, soy sauce and sesame oil. Stir it into the rice mixture.
  2. Add egg. Spread the rice mixture to one side of the wok and add the remaining ½ tablespoon of oil to the open part of the wok. Add eggs and stir quickly to scramble.
  3. Garnish. When eggs are cooked, mix it in with the rest of the rice mixture.Remove from heat, add the green onions and serve immediately.

Expert tips and recipe FAQs

You can make fried rice with ANY kind of rice, long grain or short, white or brown. Chinese cuisine usually cooks with Jasmine rice, but as many countries make fried rice, they also use various different rices.

The beauty of this dish is that anything goes. There are no rules in what vegetables to use in fried rice, so choose your favorites or whatever you have in your refrigerator and freezer.

For me, it’s all about color. I like to choose a variety of colors and textures when I cook. In my fried brown rice recipe, I use carrots, corn, peas, cabbage and green onions.

Here are some great vegetables you can mix into your own fried rice:

  • carrots
  • celery
  • corn
  • peas
  • onions
  • green onions
  • cabbage
  • bean sprouts
  • bok choy
  • bell peppers
  • snow pea pods
  • mushrooms
  • spinach
  • broccoli
  • asparagus

Just as you can choose any of your favorite vegetables to make fried rice, the same is true with the meats. Use whatever you have on hand, even leftover pulled pork, pork sausage, steak, chicken or shrimp.

Don’t have meat? Don’t worry. Just scramble an extra egg for your protein source or stir in some tofu.

Storing/Freezing Instructions

TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

What kind of rice is used for fried rice?

You can make fried rice with ANY kind of rice, long grain or short, white or brown. Chinese cuisine usually cooks with Jasmine rice, but as many countries make fried rice, they also use various different rices. Just be sure you use cold cooked rice, day-old minimum is preferred.

Why is my fried rice soggy?

If you use freshly cooked rice instead of leftover cold rice, your fried rice will be mushy. Also, do not use a lot of sauce. You want enough to give white rice color and flavor. Too much sauce, and again, you’ll end up with mush. Finally, use a VERY hot pan, a big pan. Work in batches to prevent overcrowding while cooking. This prevents your rice from steaming and allows you to fry it up!

Overhead shot of a bowl filled with pulled pork fried rice with carrots, corn and peas by FamilySpice.com
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A bluish bowl full of sausage fried rice with chopsticks and a small bowl of chopped green onions behind it.

Sausage Fried Rice

Laura Bashar | Family Spice
Traditional fried rice gets a makeover with this easy sausage fried rice, filled with cabbage, carrots, peas, corn and eggs. Use brown rice or white. You can also swap out sausage with leftover pulled pork, steak or chicken and you've got a quick and flavorful meal!
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Main Course
Cuisine Asian
Servings 6 Servings
Calories 321 kcal

Ingredients
  

  • 2 tablespoon extra virgin olive oil divided
  • 1 cup diced carrot
  • 1 cup diced celery
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 7 oz smoked sausage diced
  • 4 oz shredded cabbage
  • 3 cup cooked rice chilled
  • 3 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 large eggs beaten
  • 2 green onions diced

Instructions
 

  • Place a wok or large sauté pan over high heat. When wok is hot, coat the pan with 1 ½ tablespoons olive oil.
  • Add the carrots, celery, corn and peas and give it a quick sauté for for 1-2 minutes.
  • Stir in the sausage. This should already be cooked so it just needs a few minutes to heat up.
  • Stir in the cabbage and then rice. Spread the mixture across the entire wok and cook until rice starts to sizzle, about 1 minute. Stir rice and spread again across the bottom of wok to cook for an additional minute.
  • Mix together the ginger, soy sauce and sesame oil. Stir it into the rice mixture.
  • Spread the rice mixture to one side of the wok and add the remaining ½ tablespoon of oil to the open part of the wok.
  • Add eggs and stir quickly to scramble.
  • When eggs are cooked, mix it in with the rest of the rice mixture.
  • Remove from heat, add the green onions and serve immediately.

Notes

You can use any kind of cooked sausage: smoked, Andouille, Chinese, beef, pork, chicken…. Instead of sausage, feel free to use any leftover meats you have on hand, like leftover pulled pork, steak or chicken. Just give it a quick sauté in the hot wok to reheat.
I have made this dish with both brown rice and white. I always have leftover basmati rice on hand, and use it all the time to make this delicious meal.
Instead of fresh ginger, you can use ¼ teaspoon ground ginger.
I load my fried rice with LOTS of vegetable, which is how my family like it. So feel free to swap out the vegetables you don’t like with what you do like.
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months

Nutrition

Serving: -63gCalories: 321kcalCarbohydrates: 32gProtein: 11gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 11gCholesterol: 82mgSodium: 777mgFiber: 3gSugar: 3g
Keyword fried brown rice, pork fried rice, sausage fried rice
Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

Written by Laura Bashar 

Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

Olive Oil Lemon Curd

By on , Updated 8 Comments

This simple recipe for olive oil lemon curd is a breeze to whip up, so you can enjoy homemade lemony deliciousness in no time. Use it to dip fresh fruit, top your scone with it or drizzle this lemon curd over your favorite slice of sponge cake.

A small jar of olive oil lemon curd with flowers and lemons and a spoon.

If you didn’t know, I wrote an olive oil cookbook a few years back all about the many different ways you can cook with olive oil. And ever since then, I almost exclusively cook and bake with extra virgin olive oil.

And since then, I have developed many, MANY recipes using this wonderful oil, from gingerbread olive oil cookies to my vanilla cake with olive oil. I even swapped out the butter and created several varieties of olive oil scones.

There really is no limit in what you can create using extra virgin olive oil.

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Recipe highlights

  • Dairy free: By swapping out butter for extra virgin olive oil, the lemon curd is dairy free.
  • Simple: The ingredients for lemon curd is very simple and you probably have most of them in your pantry already.
  • Texture: Olive oil curd is just as silky and smooth as it’s classic butter version. And no, it doesn’t feel oily at all.
  • Flavor: Do you taste the oil? No! This lemon curd tastes creamy and full of lemony zing!
Closeup of a slice of sponge cake topped with lemon curd and strawberries with a jar of curd behind it.

Years ago, I was invited to speak at conference to talk about olive oil and prepared this Olive Oil Lemon Curd as a demo.

And yes, you read that right. You can create a smooth and creamy lemon curd without the butter. The key is to use a high quality extra virgin olive oil. Did you now they come in a variety of qualities and flavors? Choose a mild flavored or even a citrus infused olive oil.

Think I’m nuts? Well, the 100 bloggers that tasted my lemon curd loved it. I loved making this so much that I even made an olive oil pumpkin curd and a blood orange curd, too! This is such a great option for those of you who are allergic to dairy or prefer to eat dairy-free.

Ingredients you need

Ingredients labeled and needed to make olive oil lemon curd.
  • Extra virgin olive oil: Choose a high quality extra virgin olive oil that has a mild flavor. You can also use a lemon infused olive oil. For added flavor choose an orange or herb infused olive oil. Click here to learn more about how to choose and how to bake with olive oil.
  • Lemons: You will use the zest and juice from fresh lemons.
  • Eggs: You will only the yolks for this recipe. Save the egg whites for a healthy breakfast or make a meringue or pavlova.
  • Pantry staples: Granulated sugar and salt.

Step-by-step directions

  1. Heat the oil. Using a heavy saucepan gently heat the olive oil. When oil is warm, but not scalding hot, whisk in the sugar until it dissolves.
A collage of 2 pictures showing how to heat olive oil and add sugar to make lemon curd.
  1. Make the curd. Stir in lemon juice, zest and salt. Then whisk in egg yolks until smooth. Keep whisking until curd thickens and coats the back of a spoon. Do not allow the mixture to boil or your curd will curdle.
A collage of 4 pictures showing how to add lemon zest and egg yolks to sugar mixture to make lemon curd.
  1. Chill. Immediately pour lemon curd into a clean jar and cool to room temperature, whisking occasionally. Refrigerate, covered, until ready to serve.
A collage of two pictures showing a pink bowl with olive oil lemon curd in it and a hand pressing parchment paper over it.
A small bottle filled with lemon curd with small strawberries around it

Recipe tips and FAQs

Now that you have lemon curd, what do you with it?? Well, you can keep it simple and spread it on your favorite scone or a slice of buttered bread.

Lemon curd is also delicious served with fresh fruit like strawberries, blackberries, raspberries or blueberries.

You can also serve it with pound cake or dip a simple vanilla wafer in it for a little touch of sweet.

The key to a creamy and decadent olive oil lemon curd, is to cook it gently over medium to medium low heat. Do not let it boil or the eggs in your curd will curdle. Try saying that ten times fast!

If you cook your lemon curd for too long, it will become more solid when it cools in the refrigerator. Don’t worry. You can still save it. Just reheat it over medium heat and stir in water or more lemon juice until it is a smooth pudding-like consistency.

Closeup of a slice of sponge cake topped with lemon curd and strawberries with a bite of cake removed.

Storing/Freezing Instructions

TO STORE: Store your lemon curd in an airtight container and refrigerate for up to 2 weeks.

TO FREEZE: You can also freeze lemon curd. Transfer to a freezer safe container and freeze for up to 1 year.

What does olive oil lemon curd taste like?

Honestly, olive oil lemon curd tastes just like regular butter made lemon curd. It is creamy, not greasy, and tastes tangy and lemony. You won’t miss the butter!

Can I save my curdled lemon curd?

Curdling occurs when your heat is too high while cooking your lemon curd. It can be prevented by using medium-low heat and stirring with a whisk constantly. Even if you incur a few lumps, pour your curd through a strainer if you want a smooth curd.

A small jar of olive oil lemon curd with flowers and lemons and a spoon.

Olive Oil Lemon Curd

Laura Bashar & Mary Platis
This simple recipe for olive oil lemon curd is a breeze to whip up, so you can enjoy homemade lemony deliciousness in no time. Use it to dip fresh fruit, top your scone with it or drizzle this lemon curd over your favorite slice of sponge cake.
4.58 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 3 hours
Total Time 3 hours 35 minutes
Course Pies, Tarts and Other Desserts
Cuisine British
Servings 12
Calories 141 kcal

Ingredients
  

  • 3 oz extra virgin olive oil
  • ¾ cup granulated sugar
  • ½ cup lemon juice
  • 3 tablespoon lemon zest
  • ⅛ teaspoon salt
  • 6 egg yolks

Instructions
 

  • Using a heavy saucepan over medium heat pour in the olive oil. When oil is warm, whisk in sugar.
  • Stir in lemon juice, zest and salt.
  • Whisk in egg yolks until smooth. Keep whisking until curd thickens and coats the back of a spoon. Do not allow the mixture to boil or your curd will curdle.
  • Immediately pour lemon curd into a clean jar and cool to room temperature, whisking occasionally.
  • Refrigerate, covered, until ready to serve.

Notes

Serving Suggestions: Serve with scones, muffins or toast like jam. Use as a tart filling. You can even stir it into your oatmeal or morning yogurt. Curd will keep in the refrigerator for 2-3 weeks.
Cooking Tips: Choose a mild flavored or lemon infused olive oil. As the eggs are cooked at low temperature, use pasteurized eggs to remove risk of salmonella poisoning.
Lemon curd will last in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for up to one year.

Nutrition

Serving: 1gCalories: 141kcalCarbohydrates: 14gProtein: 1gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 92mgSodium: 30mgSugar: 13g
Keyword lemon curd, olive oil lemon curd
Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

Written by Laura Bashar 

Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

Pulled Pork Chili

By on 2 Comments

Get ready to spice things up with the best pulled pork chili recipe! Packed with tons of flavor and using five different peppers and chiles, this dish is a party for your taste buds.

Find more leftover pulled pork recipes here.

Closeup of a white bowl with pulled pork chili and lots of toppings with bowls for toppings around it.

I grew up in Texas, so I do know a thing or two about good barbecue. I also grew up eating chili, and many times it was bad chili.

Needless to say, I learned quickly about how to make good chili. I began cooking at a young age and would help my mom get meals on the table. As I got a little older, I would get dinner started while she was on her way home from work.

I read a lot of my mom’s cookbooks, experimented a lot in the kitchen and learned way, way more. Most of all, I kept at it until I got it right. And whether I succeeded or failed, my family ate whatever I made for them.

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Laura says :

Why this recipe works

  • The best chili recipe: This recipe uses 5 chiles and peppers for the base, plus spices and a dash of mesquite powder!
  • So simple: This is one of those throw it in the pot and forget about it while it simmers. It’s so easy to whip up! And you get to make it with leftover pulled pork!
  • Turn up the heat: … or not! Your chili doesn’t have to be super spicy. You can easily control the heat by adding as much or as little spice as you want. This recipe makes a chili of medium-level heat.
  • Flavor: This chili is packed with flavor and is not a watered down recipe like you find everywhere else. And of course, you can pile on more flavor and textures with all the toppings you like.
Sketch illustration of rolling pin in black.
Closeup of a pewter bowl with pulled pork chili and lots of toppings in it on a dark and moody background.

Ingredients needed

Ingredients labeled and needed to make pulled pork chili.

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  • Red bell pepper: To balance the spice in this chili, I add some bell pepper. I prefer red bell peppers as they add a touch of sweet, but you can also use green, yellow or orange varieties.
  • Anaheim chile: This is a mild chile and not spicy at all. The skin is edible so no pre-roasting is needed. If you can’t find any, use a green bell pepper instead.
  • Jalapeño pepper: Use a fresh jalapeño and not the pickled variety. You could use canned if you don’t have fresh, just drain out the liquid unless you like the flavor. This recipe calls for a whole jalapeño, but if you like it less spicy use half.
  • Chipotle chile in adobo sauce: This stuff is magic! Yes, it is spicy but it is also smokey and has incredible flavor. Use sparingly if you don’t like spicy, but try not to omit altogether. A can comes in a 7-ounce size and the peppers are whole. I usually take out the peppers and chop them all up first then mix them back with the sauce. You won’t use the whole can, so freeze or refrigerate leftovers. You will use both the chiles and the magical sauce.
  • Hatch chiles: Rounding out our chile profile are the fabulous green Hatch chiles. They come in mild, medium and hot varieties. These are chiles grow in Hatch, New Mexico and offer a wonderful smokey heat. If you have fresh chiles, you will need to roast them first, peel them, then seed and chop. You can also find them ready to use in cans at the grocery store.
  • Onion: You can use regular brown or white onions.
  • Garlic cloves: I prefer the flavor of fresh garlic, but you can use garlic powder instead.
  • Chile powder: What, more chilies?! Yes, I still add chile powder. This is NOT chili powder, which is a spice MIX that has other ingredients in it. Chile powder comes in mild, medium and hot varieties and also comes in red or green varieties. Use whichever variety you like.
  • Pulled pork: This is a great way to use up leftover pulled pork. If your pork has barbecue sauce on it, you can decide if you want to leave it for extra flavor in your chili, or give it a quick rinse. If you have leftover carnitas, it will be perfect and ready to be added in your chili. I used leftover pulled pork from my oven pulled pork recipe.
  • Kidney beans: I love kidney beans in my chili, but you can add any variety of beans you like: pinto, black or even great Northern beans. You can also add a combination of beans to your chili, if you prefer. My family doesn’t like their chili with too many beans, so I only add one can to this recipe. But if you are a bean lover, feel free to add more!
  • Fresh cilantro: I finish my chili with a handful of chopped cilantro. You can also use parsley, chives or green onions. Again, fresh herbs add more flavor, but you could use dried herbs.
  • Extra virgin olive oil: I cook almost exclusively with olive oil. The oil is used for sautéing the vegetables so any cooking oil will work.
  • Mesquite powder: Want to add some more smokiness to your chili? You could use liquid smoke, but I prefer adding a smidge of mesquite powder. A little bit brings tons of flavor and smokiness, plus it doesn’t taste as artificial of the liquid stuff.
  • Pantry staples: Canned diced tomatoes, canned tomato sauce, paprika, cumin, salt and pepper.
  • Chili toppings: When you serve your chili use your favorite chili toppings like cornbread, corn chips, sour cream, cheddar cheese, avocado, cilantro and/or green onions.

Step-by-step directions

Collage of four photos showing how to make pulled pork chili.
  1. Sauté onions and peppers. Sauté diced onions, bell peppers, Anaheim chile and jalapeño pepper in hot oil and cook until vegetables start to soften.
  2. Add tomatoes. Add garlic and cook for a minute then season with salt and pepper. Stir in the tomato sauce, diced tomatoes and water, scraping up any browned bits on the bottom of the pot.
  3. Add seasonings. Add the remaining Hatch chiles, chipotle in adobo, chile powder, paprika and cumin. If you are using mesquite powder, add it now.
  4. Add pulled pork. Stir in the pulled pork then reduce heat to simmer. Allow chili to simmer for at least 1 hour or up to several hours. The longer the chili cooks, the more flavor the chili will have. Add more water as needed.
  5. Add beans. Add the kidney beans and cook for 30 minutes then add the chopped cilantro.
Top view of a white bowl with pulled pork chili and lots of toppings with bowls for toppings around it.

Expert tips and recipe FAQs

Growing up in Texas in the 80’s, one school lunch that always had us buying was Frito Pie. Fill a bowl up with those delicious corn chips and pour chili on top. Today, I flip it around and fill my bowl up with chili and top with crunchy Fritos, sour cream, cheddar cheese, avocado, cilantro and/or green onions.

You can also serve your pulled pork chili over a baked potato or some cheesy grits. Use less water in the chili and serve it up in buns for a pulled pork sloppy joe. You can also use this recipe to make some pulled pork chili fries!

Bake up some jalapeño cornbread or bacon cornbread pancakes and dunk it in your chili. However you serve it, your friends and family will love this recipe.

This recipe is based on my Campfire Dutch Oven Chili. Want to try more Hatch chile recipes? Try my chicken chile verde, Hatch chile dip, Hatch chile chocolate chip cookies, instant pot pulled pork Chile verde and my hot corn dip.

Storing/Freezing Instructions

TO STORE: Store any leftover chili in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Can I make pulled pork chili ahead of time?

Yes! Chili travels well and can be made ahead of time. In fact, the longer it sits, the better it tastes and the more flavor it has. So you can absolutely make this a day or two before serving it up. Just refrigerate it and reheat it when you are ready to serve.

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Closeup of a white bowl with pulled pork chili and lots of toppings with bowls for toppings around it.

Pulled Pork Chili

Laura Bashar | Family Spice
Get ready to spice things up with the best pulled pork recipe! Packed with tons of flavor and using five different peppers and chiles, this dish is a party for your taste buds.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 10
Calories 173 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 onion diced
  • 1 red bell pepper seeded and diced
  • 1 Anaheim chile seeded and diced
  • 1 jalapeño pepper seeded and diced
  • 4 garlic cloves minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 15 oz canned tomato sauce
  • 15 oz canned diced tomatoes
  • 2-3 cups water
  • 1 pound pulled pork
  • 2 oz chipotle chile in adobo sauce diced
  • 4 oz canned Hatch chiles drained and diced
  • 2 tablespoons chile powder
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • 15 oz canned kidney beans drained
  • ¼ cup chopped cilantro or green onions

Instructions
 

  • Add oil to a large pot or Dutch oven and bring to medium heat.
  • When oil is hot add diced onions, bell peppers, Anaheim chile and jalapeño pepper. Cook until vegetables start to soften, approximately 5 minutes.
  • Add chopped garlic the vegetables and cook for a minute or two, being sure not to burn the garlic. Season with salt and pepper.
  • Stir in the tomato sauce, diced tomatoes and 1 cup of water, scraping up any browned bits on the bottom of the pot.
  • Add the remaining Hatch chiles, chipotle in adobo, chile powder, paprika and cumin. If using mesquite powder, add it now.
  • Stir in the pulled pork then reduce heat to simmer. Allow chili to simmer for at least 1 hour or up to several hours. The longer the chili cooks, the more flavor the chili will have. Add more water as needed.
  • Add the kidney beans and cook for an additional 30 minutes then add the chopped cilantro.
  • Serve with your favorite chili toppings like cornbread, corn chips, sour cream, cheddar cheese, avocado, cilantro and/or green onions.

Notes

Chili travels well and can be made ahead of time. In fact, the longer it sits, the better it tastes and the more flavor it has. So you can absolutely make this a day or two before serving it up. Just refrigerate it and reheat it when you are ready to serve.
TO STORE: Store any leftover chili in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1cupCalories: 173kcalCarbohydrates: 24gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 870mgPotassium: 412mgFiber: 6gSugar: 12gVitamin A: 1402IUVitamin C: 27mgCalcium: 70mgIron: 3mg
Keyword leftover pulled pork chili, pulled pork chili
Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

Written by Laura Bashar 

Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

Linzer Cookies (Jam Sandwich Cookies)

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Linzer cookies are jam sandwich cookies that can be made anytime of the year. Two buttery sugar cookies with any flavor of jam layered in between, these babies are irresistible. Cut them out in any shape to celebrate any holiday or special occasion.

A stack of Linzer cookies with one on its side made with apricot jam and a gingerbread design.

Everyone has an opinion on what their favorite cookie is. For me, I have never met a chocolate chip cookie that I didn’t like. Zero willpower, my friends. My daughter, on the other hand, is all about my easy oatmeal raisin cookies – a chocolate chip cookie lover’s biggest nightmare.

Then there is my chocoholic son who can devour a batch of my brownie cookies, while my eldest son has taken on the quest to find the best snickerdoodle recipe. But, all three of them agree that Christmas can not be Christmas without my gingerbread olive oil cookies.

Which brings me to my second favorite cookie combination, jam and cookies. Hello, Linzer cookies!

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Laura says :

Why this recipe works

  • Versatile: You can use any jam you want, even lemon curd for the filling. And you can make these for any holiday or special occasion.
  • Texture: This recipe uses the best sugar cookie recipe as the base. The result, buttery perfection where the cookies are tender on the inside and with just enough crisp to them. And they don’t fall apart when you bite into them!
  • Flavor: Sweet buttery sugar cookies with your favorite jam in between… these cookies are pure heaven!
  • Party cookie: Cut out hearts for Valentines Day, pumpkins for Halloween. And of course for Christmas, you can cut out little Christmas trees, gingerbread men or whatever you want. You can keep it simple and cut out little circles and enjoy.
Sketch illustration of rolling pin in black.
Several Christmas themed Linzer cookies on a gold cooling rack with two jars of jam next to it.

Ingredients needed

Ingredients labeled and needed to make sandwich jam cookies (Linzer cookies).
  • Butter: Yes, I love baking with olive oil and I have a fabulous olive oil sugar cookie recipe in my olive oil cookbook. But this recipe uses butter for the fat and it is adds wonderful flavor.
  • Egg: Large eggs are the standard in baking and is used in this recipe.
  • Milk: I have substitute regular whole milk with almond milk to make these cookies and it turns out just fine.
  • Fruit jam: You can use any variety of fruit jam for these sandwich cookies. Use homemade jam or store bought. I like to use a variety so your guests can choose from different colors or flavors.
  • Powdered sugar: I use powdered sugar instead of flour when rolling the cookie dough. I also dust the top of the cookies with powdered sugar (which is optional).
  • Pantry staples: All purpose flour, baking powder, granulated sugar and salt.

Step-by-step directions

Collage of four pictures showing how to make linzer jam cookies

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  1. Cream the sugar. Whisk butter and sugar until creamed and light yellow in color. Add egg and milk to the butter mixture and mix until incorporated.
  2. Add flour. Add flour, baking powder and salt and beat until dough starts to form and pulls away from the side of the bowl.
  3. Chillax. Place dough on a sheet of parchment paper and work into a ball. Divide the dough in half, roll into a ball and press flat into a thick disc. Wrap each half in parchment paper and refrigerate for 2 hours.
  4. Roll the dough. Sprinkle flat work surface with powdered sugar and place on disc of dough on top. I love my silicone pastry mat. Rub rolling pin with powdered sugar and roll out dough until ¼-½ centimeter thick. Move the dough around and check underneath frequently to make sure it is not sticking.

If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. If dough is sticky, roll dough between two sheets of parchment paper or two silicone baking mats.

  1. Cut out the cookies. Cut the dough into desired shape, place at least 1-inch apart on a baking sheet parchment paper or silicone baking mat. An offset spatula works great for this task. Use small cookie cutters to cut center out of half of the cookies. Collect the scraps of the dough, roll flat and cut out more cookies.
  2. Bake. Bake until cookie edges are just beginning to turn brown around the edges. The time will vary depending on how thick and how large the cookies are. Let the hot cookies sit on the baking sheet for 2 minutes after removal from oven and then transfer using a small spatula to a cooling rack.
  3. Assemble. Once cookies have cooled completely, dust the cookies with the center cut out with powdered sugar through a fine mesh sieve. You can also use these handy dandy powdered sugar shakers.
  4. Spread jam on the whole uncut cookies, making sure there is a nice blob in the center. Press the sugar dusted cut cookie over the jam cookie and let it sit for a bit so the jam can set and harden a little.
Round sugar cookies on a cooling rack, some with shapes cut out of the center, a few with jam on them and assembled to make jam sandwich cookies.

Expert tips and recipe FAQs

The best part about these cookies is that you don’t need to make any royal icing or fuss with piping bags to decorate them. They are festive and fun on their own.

What jams to use. If you love baking cookies for the holidays, these beauties can be made all year long. The top of the sandwich cookie usually has a cut out so you can see the jam inside. So you can make heart cutouts for Valentine’s Day and use any red jam, like raspberry or strawberry rhubarb jam.

Cut out little pumpkins for fall or Halloween and use orange marmalade, peach jam or apricot preserves. Cut out skeletons or skulls and use a dark jam like blueberry preserves or blackberry jam.

Want another jam cookie? Try my coconut thumbprint cookies!

Do I have to chill sugar cookie dough? One reason for chilled dough is to insure that the dough is stiff enough for rolling and doesn’t get sticky. Also, chilled cookie dough will hold its shape better in the oven while it bakes, which is important cut cookies.

This means sharp and crisp edges on your stars, Christmas trees, hearts and the likes. If you are cutting several trays of cookies and are waiting for the oven, store the trays in the fridge. And if your kitchen is hot from the oven or because of your weather, your cookie dough will soften faster and chilling it is more important.

A hand holding a linzer cookie with a christmas tree design and a bite taken out of it.

Cookie cutters. The center cut out can also be whatever shape you want and whatever size you want. If you want more of the jam showing, using these large mini cookie cutters. I like the small peek-a-boo small cutouts and used these mini cutters. I got mine from the craft store in the polymer clay section.

These small cookie cutters are also great for cutting out designs using pie dough. So if you buy a set, know that you can use the for other baking fun, as well.

Several heart Linzer cookies on a gold cooling rack with gold heart decor and two jars of jam next to it.

Variations. For extra flavor, you can add ½-teaspoon of vanilla or almond extract to the cookie dough. Instead of jam, you can also schmear my olive oil lemon curd between the two cookies. If you do this, grate a little lemon zest to the cookie dough.

If you use curd, the cookies will need to be refrigerated until you are ready to serve them. This would be fabulous for Spring or Easter themed cookies!

How long will jam cookies last?

Once baked, place your jam cookies in a sealed container and store in a cool, dry cupboard. They can last like this a week. You can also freeze the finished cookies for up to 3 months. To thaw baked cookies, remove from the containers and let the cookies thaw at room temperature. This prevents condensation from forming, making the cookies soggy.

Can you freeze linzer cookie dough?

You can plan ahead for your holiday baking by freezing your cookie dough for up to 3 months. Just remember you need to thaw them out a little before you can roll out the dough, otherwise you’ll have some really tired arms and wrists from the attempt!

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A stack of Linzer cookies with one on its side made with apricot jam and a gingerbread design.

Jam Sandwich Cookies (Linzer cookies)

Laura Bashar | Family Spice
Linzer cookies are jam sandwich cookies that can be made anytime of the year. Two buttery sugar cookies with any flavor of jam layered in between, these babies are irresistible. Cut them out in any shape to celebrate any and every holiday or special occasion.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes
Course Cookies
Cuisine American
Calories 139 kcal

Ingredients
  

  • 3 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 tablespoon milk
  • ¼ cup powdered sugar divided
  • ¼ cup jam any flavor

Instructions
 

  • In a medium-sized bowl whisk together flour, baking powder and salt.
  • Using a stand mixer, whisk butter and sugar until creamed and light yellow in color.
  • Add egg and milk to the butter mixture and mix until incorporated.
  • Put mixer on low speed, then gradually add flour mixture, and beat until dough pulls away from the side of the bowl.
  • Place dough on a sheet of parchment paper and work into a ball. Divide the dough in half, roll into a ball and press flat into a thick disc. Wrap each half in parchment paper and refrigerate at least 2 hours.
  • Preheat oven to 375ºF.
  • Sprinkle flat work surface with 2 tablespoons powdered sugar and place on disc of dough on top.
  • Rub rolling pin with powdered sugar and roll out dough until ¼ to ½-centimeter thick.
  • Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. If dough is sticky, roll dough between two sheets of parchment paper or two silicone baking mats.
  • Cut dough into desired shape, place at least 1-inch apart on greased baking sheet, parchment paper or silicone baking mat. Use small cookie cutters to cut center out of half of the cookies. Collect the scraps of the dough, roll flat and cut out more cookies.
  • Bake for 7 to 9 minutes or until cookie edges are just beginning to turn brown around the edges. My cookies were a little thick, about ½-centimeter, and took 10-11 minutes for them to bake.
  • Let sit on baking sheet for 2 minutes after removal from oven and then transfer using a small spatula to a cooling rack.
  • Once cookies have cooled completely, dust the cookies with the center cut out with powdered sugar through a fine mesh sieve.
  • Spread jam on the whole uncut cookies, making sure there is a nice blob in the center. Press the sugar dusted cut cookie over the jam cookie and let it sit for a bit so the jam can set and harden a little.

Notes

Store in airtight container for up to 1 week. You can also freeze the sugar cookies once they have been baked and cooled completely. They need to be frozen individually first.  Place the cookies on a baking sheet not touching each other and freeze until frozen solid. Once frozen, transfer them to freezer safe containers. 
To thaw baked cookies, remove from the containers and let the cookies thaw at room temperature. This prevents condensation from forming, making the cookies soggy.
You can freeze your sugar cookie dough for up to 3 months. Just remember you need to thaw them out a little before you can roll out the dough.
The amount of cookies you make vary based on how thick you roll them out, how big the cookies are and how large the cut outs are. My cookie rounds were 2-inches wide and they were rolled a little thicker than usual, about ½-centimeter. This yielded 30 sandwich cookies.

Nutrition

Serving: 1cookieCalories: 139kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 23mgSodium: 36mgSugar: 9g
Keyword jam cookies, Jam sandwich cookies, linzer cookies
Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

Written by Laura Bashar 

Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

Grape Apple Crisp

By on , Updated 15 Comments

If you are looking for a delicious grape dessert, then this grape apple crisp is calling your name. It makes a beautiful Thanksgiving dessert or whenever you crave something sweet and wholesome.

Top view of a grey pie dish with a baked apple grape crisp in it and a scoop taken out with a small bowl with the crisp in it and topped with vanilla ice cream.

Fall is here and even in San Diego there is a slight nip in the air. While everyone is going nuts over pumpkin recipes, I prefer other fall fruits like apples, pears, pomegranates and grapes.

You might not think grapes are a fall fruit, but they are. Visit wine country and you will find that the vineyards harvest their grapes for wine this time of the year. We are so spoiled to get grapes 365 days of the year, but grapes really are a fall fruit.

So if you are looking for grape dessert ideas or maybe you just want to serve up a new Thanksgiving dessert, this apple crisp with grapes will really knock your socks off!

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Recipe highlights

  • Simple: A fruit crisp is one of the easiest desserts to throw together. It’s not as complicated a pie, but has all the fruity flavor you crave from one.
  • Texture: If you never had a crisp, you have two layers: the fruit filling and the topping. The filling is soft and sweet and fruity. But really, it’s all about the crisp. I love the crunchy sweet topping on crisp!
  • Flavor: You can make a fruit crisp with almost any kind of fruit. Since grapes are mostly juice, I paired them with crisp firm apples. And it really is a beautiful and delicious combination.
  • Versatile: The beauty of crisps is that you can make them all year long, using any fruit that is in season, like a strawberry rhubarb crisp for spring, a peach crisp for summer or an quince apple crisp for the fall.

Rating: 5 out of 5.

Reader’s Reviews

“Yumm!! I had a bit less apple and a little more grapes. I have an abundance of delicious thompson style grapes, and a few dark purple grapes. It only takes a small porportion of purple grapes to color the dish which is predominantly green grapes and apples… I loved the subtle lemon flavor, cinnamon and cardamom, and the crunchy texture and flavor of almonds. Delicious recipe!!” — Laurie

share your thoughts
Top view of a white ceramic baking dish with apple grape crisp in it and a corner scooped out with a spoon next to it.

Ingredients you need

Ingredients labeled and needed to make apple grape crisp.
  • Apples: You can use sweet or sour apples, depending on your personal preference. You do want to use firm baking apples like Granny Smith or Pink Lady.
  • Seedless grapes: For the best grape crisp, choose a sweet grape. This means forgoing the more tart green grapes. I used black grapes, but you can also use Muscato, Concord, Moon Drop or Jupiter grapes.
  • Lemon: You will use the juice and grated zest from a lemon. You can skip the zest, but the lemon juice not only offers some contrasting flavors, but it also helps keep the apples from browning.
  • Spices: I used ground cinnamon and cardamom in my crisp. You can skip the cardamom, especially if you don’t like it, but cinnamon is a must when baking apple desserts. You can also add a little ground cloves, if you like.
  • Old fashion oatmeal: A crisp isn’t a crisp without oatmeal in the topping. This is not the quick oats, but whole oats.
  • Brown sugar: You can use either light or dark brown sugar.
  • Butter: This is the magic for the crispy topping. You can use either salted or unsalted butter. Cut it into chunks and keep it cold in the refrigerator until you are ready to mix it and add to the crisp.
  • Nuts: For more crunch in the crisp, I love adding chopped nuts. I like using almonds or walnuts, but you can also use pecans, pistachios or a mix of nuts you have on hand.
  • Pantry staples: Granulated sugar, all purpose flour and salt.

Step-by-step directions

Collage of four pictures showing how to make apple grape crisp.
  1. Chop the fruit. Peel and core the apples, then cut into thin slices or chunks, depending on your preference. Clean the grapes and remove the stems. Cut the larger grapes in half and add all the grapes in with the apples.
  2. Mix the filling. Stir in some granulated sugar, flour, lemon juice, lemon zest, cinnamon and cardamom with the apples.
  3. Mix the crumb topping. In a small bowl, mix together flour, oatmeal, chopped nuts, sugars and salt. Using your fingers, squeeze butter into the flour mixture until it resembles pebbles. My family and I are all about the delicious topping on crisps so I give you plenty in this recipe. If you prefer less, then cut the amount by half.
  4. Assemble and bake. Scatter the topping evenly over the fruit and bake at 350ºF until browned and bubbly, about 1 hour. Serve warm or cool to room temperature.
Top view of a grey pie dish with a baked apple grape crisp in it with fresh grapes and apples next to it.

Expert tips and recipe FAQs

Grapes not only make excellent snacks just as they are, but did you know you can also bake with them? They taste even sweeter when baked and are perfect in so many different ways.

I love cooking and baking with grapes. You can make a beautiful grape upside down cake or black grape galettes, or bake up some incredible savory grape bread.

My family prefers their fruit crisps served on the warm side, but feel free to serve it cold or room temperature. Enjoy it as is or top it with whipped cream or a scoop of vanilla ice cream. Oh yes, it’s swoon worthy!

I really love leftover fruit crisps for breakfast with my morning tea. It’s basically fruit and oatmeal, right?!

Storing/Freezing Instructions

TO STORE: Cover and store any leftover fruit crisp on the counter at room temperature for up to 2 days. Fruit desserts will keep longer in the refrigerator, up to 4-5 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Closeup of a hand holding a small bowl with grape apple crisp topped with vanilla ice cream.
Why add lemon juice to an apple crisp?

You typically add lemon juice to cut apples to keep them from oxidizing or browning. But, the lemon juice also adds a touch of sour to balance your sweet fruit. You could also use orange or lime juice, if you don’t have lemon juice.

How do you reheat a fruit crisp?

You can enjoy leftovers cold or heat them up in the microwave. The topping will be slightly softer. You can also reheat in the oven if you want to keep the topping crunchy.

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Closeup of a small black bowl with apple grape crisp in it and topped with a scoop of vanilla ice cream on it.

Grape Apple Crisp

Laura Bashar | Family Spice
If you are looking for a delicious grape dessert, then this grape apple crisp is calling your name. It makes a beautiful Thanksgiving dessert or whenever you crave something sweet and wholesome.
3.84 from 18 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Pies, Tarts and Other Desserts
Cuisine American
Servings 6
Calories 324 kcal

Ingredients
  

  • 1 ½ lb apples like Granny Smith or Pink Lady
  • ¼ cup plus 3 TBS granulated sugar
  • ½ cup plus 2 TBS all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • ½ lb red or black grapes
  • ½ cup old-fashion oatmeal
  • ¼ cup chopped nuts like almonds or walnuts
  • ¼ cup light brown sugar
  • ¼ teaspoon salt
  • 6 tablespoon cold butter salted or unsalted

Instructions
 

  • Preheat oven to 350ºF.
  • Peel and core apples, then cut into thin slices and place in a large bowl.
  • Stir in 3 tablespoon granulated sugar, 2 tablespoon flour, lemon juice, lemon zest, cinnamon and cardamom with the apples.
  • Clean grapes and remove from stems. Cut the larger grapes in half and add all the grapes in with the apples.
  • Transfer fruit mixture into a 9-inch baking dish.
  • In a small bowl, mix together ½ cup flour, oatmeal, almond slices, ¼ cup sugar, brown sugar and salt.
  • Using your fingers, squeeze butter into the flour mixture until it resembles pebbles.
  • Sprinkle the topping evenly over the fruit and bake until browned and bubbly, about 1 hour.
  • Serve warm or cool to room temperature.

Notes

Serving Suggestions: Serve alone, with vanilla ice cream or whipped cream.
You can also use chopped pistachios or pecans.
Cooking Tips: Green and red grapes can also be used, but will not give you the deep purple hue like black grapes do. Do choose sweet grapes and not sour ones.
TO STORE: Cover and store any leftover fruit crisp on the counter at room temperature for up to 2 days. Fruit desserts will keep longer in the refrigerator, up to 4-5 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months

Nutrition

Serving: 1bowlCalories: 324kcalCarbohydrates: 47gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 31mgSodium: 210mgFiber: 6gSugar: 31g
Keyword apple crisp, grape crisp, grape dessert, thanksgiving dessert
Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

Written by Laura Bashar 

Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

This post was originally published November 17, 2014. It has been updated with new content, photos and video.

Loaded Tater Tots (Tachos)

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If you need to feed a crowd or are looking for a fun dish to munch on while streaming a movie, you are going to love these loaded tater tots, aka tachos or totchos! Make a little or a lot, pile on your favorite toppings and enjoy some fabulous comfort food!

Find more leftover pulled pork recipes here.

Top view of tachos topped with pulled pork, cheese, pico de gallo, sour cream and avocados.

Party food is my kind of food. It’s fun, it’s flavorful and it’s food that my kids and I can all agree on is fantastic! I am also a sucker for a giant plate of nachos. I love all the flavors and textures they have.

I have shared my family’s favorite pulled pork nachos already. And of course, San Diego is famous for introducing carne asada fries, which is like steak nachos but on french fries.

And now I am sharing our latest noshing obsession, loaded tater tots!

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Laura says :

Why this recipe works

  • Irresistible: These tachos are very similar to their nacho-like cousins Instead of tortilla chips, you use tater tots!
  • Budget Friendly: Pulled pork is made using some of the cheapest cuts of pork. Make a lot and freeze extras for later!
  • Simple: You can make these tachos as simple or as loaded as you want.
  • Texture: I like to bake my tater tots extra crispy before loading them up. This way they don’t get soggy with all the toppings.
  • Party Favorite: Because you can make this with all of your favorite fixings and toppings, these tachos are the BEST!
Sketch illustration of rolling pin in black.
Side view of tachos topped with pulled pork, cheese, pico de gallo, sour cream and avocados.

Ingredients you need

Ingredients labeled and needed to make pulled pork tachos.
  • Tater tots: You can bake a whole bag of tots or individual portions. I’ve even made this with roasted potatoes, when we were out of tater tots! You do NOT need to thaw them first.
  • Meat: If you have leftover pulled pork, chicken or steak, you can use that. You can also brown some ground meat with taco seasoning and add that to your loaded tater tots. In the pictures I’m sharing in this this post, I used leftover pulled pork. For a vegetarian option, use pinto or black beans instead.
  • Cheese: I am not a fan of that gooey jarred nacho cheese. Instead, I use shredded Mexican cheese blend as it melts nicely and tastes great. You can also use just Monterey Jack or just shredded cheddar.
  • Sour cream: I like adding some sour cream to add some creaminess to the dish. And of course potatoes and sour cream go beautifully togehter!
  • Tomatoes: You could add salsa on top of your tachos, but it can make the tots soggy. I like to add chopped tomatoes or make my own pico de gallo, which is what I share in the recipe below.
  • Onions: When using raw onions, I like red onions. Again, you can add them separately or mix in the pico, as I did.
  • Avocado: I scattered chopped avocados over the tachos, but you could mash them up and make guacamole. Again, I don’t like the potatoes getting soggy, so I prefer the chunks.
  • Jalapeños: I diced these up for my pico de gallo, but you can add slices alone or omit if you don’t like the heat.
  • Cilantro: You gotta have fresh cilantro – unless you have the soap gene. In that case, use a little fresh parley or green onions instead.
  • Lime: With avocados and pico de gallo I love the addition of fresh lime juice.

Step-by-step directions

Collage of four pictures showing how to make pulled pork tachos.
  1. Bake the tots! You can use the air fryer or oven to cook your tater tots. I love how quickly the air fryer gets them nice and crispy. However you bake them, make sure they are CRISPY, otherwise you will have a soggy mess after all the toppings sit on them. If you do use the air fryer, transfer it to a baking sheet when done.
  2. Add the meat. Whether you are using leftover pulled pork or taco meat, make sure it is cooked first. Once cooked, layer it over the crispy tater tots.
  3. Say cheese! Layer a hefty amount of shredded cheese over the meat and tots then place the baking sheet under the broiler until the cheese is melty.
  4. Make the pico. Chop the tomatoes, red onion, jalapeño and cilantro and combine in a bowl. Mix with lime juice and salt.
  5. Add the toppings. You can add as much or as little toppings as you like. We added our favorites: sour cream, pico de gallo and avocado chunks.

Expert tips and recipe FAQs

This is a very versatile dish. You can easily scale it up for a crowd or make an individual portion. You can customize it with your favorite toppings, adding more of what you like. So easy and so freaking delicious.

To serve, just scoop a giant mound with a spatula and put it on your plate. Grab a fork and dig right in! You could use your fingers, but I prefer a fork.

Totchos makes perfect grazing food and is often served as an appetizer. But it is very filling and pretty awesome as a fun main dish, too.

If you prefer a more melty cheese texture, skip the shredded cheese and use my 2-ingredient white queso instead. You should also try my hot corn dip made with Hatch chiles. Feel free to dip it with tortilla chips or tater tots!

Storing/Freezing Instructions

TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days. This doesn’t reheat well with the toppings, but if you can remove the toppings you want to remain cold before reheating in a microwave, that would great. It won’t be crispy like it was when first made, but it is still tasty reheated!

TO FREEZE: I do not recommend freezing leftovers.

A talavera bowl with homemade pico de gallo in it sitting on a cutting board with a knife.
How do I keep my my loaded tater tots crispy?

Tachos (or totchos) are basically nachos but made with tater tots instead of chips. They are typically loaded with meat, cheese, sour cream, avocado and all of your favorite nacho toppings. To keep your loaded tater tots crispy with all the fixings on top, bake your tots until they are super crispy. This means to bake them in oven or in the air fryer longer than the package directions suggest. If baked ’til super crispy, they hold up beautifully and don’t turn to mush after adding all your nacho toppings.

Can you reheat tachos?

Tachos, or loaded tater tots, are best enjoyed fresh out of the oven. You can store leftovers in the refrigerator for up to 3 days. Because they are typically loaded with both hot and cold toppings, it makes reheating the tachos tricky. If you don’t mind warm sour cream or hot guacamole, you can warm it in the microwave, toaster oven or oven. Just understand that the tater tots will be more on the soft side and won’t be crispy as they are when you first make them.

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Side view of tachos topped with pulled pork, cheese, pico de gallo, sour cream and avocados.

Tachos (Loaded Tater Tots)

Laura Bashar | Family Spice
If you need to feed a crowd or are looking for a fun dish to munch on while streaming a movie, you are going to love these loaded tater tots, aka tachos or totchos! Make a little or a lot, pile on your favorite toppings and enjoy some fabulous comfort food!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 40 minutes
Total Time 1 hour 20 minutes
Course Appetizers
Cuisine American
Servings 8
Calories 436 kcal

Ingredients
  

  • 32 ounces frozen tater tots
  • 1 pound cooked pulled pork about 2 cups
  • 8 ounces shredded Mexican blend cheese
  • 1 large tomato diced
  • 1 jalapeño seeded and diced
  • 2 avocados chopped
  • ½ cup chopped cilantro
  • ½ cup diced red onions
  • ½ cup sour cream
  • ¼ teaspoon salt
  • Juice from 1 lime

Instructions
 

  • Place frozen tater tots on a baking sheet and bake per package directions. Bake until the tots are very crispy. You can also bake the tater tots in an air fryer.
  • While the tots are baking, make the pico de gallo. Combine the chopped tomatoes, onions, jalapeño and cilantro together in a bowl with the salt and lime juice. Reserve.
  • Once the tots are done, change open temperature to broil and place top shelf close to the broiler.
  • Scatter the pulled pork over the hot tater tots and then cover with the shredded cheese.
  • Place the tachos back in the oven and cook until cheese is melty, about 2-5 minutes depending on how close the tray is to the broiler. Watch the tots as you don't want it all to burn.
  • Once all melty, top with sour cream, pico de gallo and chopped avocados.

Notes

You can also brown 1-pound of ground beef with 2-tablespoons taco seasoning and use it instead of the pulled pork. You can also use leftover steak or chicken.
For a vegetarian option, you can use black or pinto beans instead of meat.
Instead of making pico, you can just top with the chopped veggies individually.
Instead of chopped avocados, you make guacamole and use that instead.
Totchos are best eaten fresh out of the oven. You can store leftovers in the fridge for up to 3 days and reheat in the oven, but the tater tots won't be as crispy and you will be reheating all the toppings too.
You can also make a half batch or individual batches of totchos.

Nutrition

Serving: 1gCalories: 436kcalCarbohydrates: 41gProtein: 15gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 15gCholesterol: 46mgSodium: 895mgFiber: 6gSugar: 10g
Keyword loaded tater tots, pulled pork tachos, pulled pork totchos, tachos, totchos
Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

Written by Laura Bashar 

Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

Whole Wheat Banana Bread with Olive Oil and Blueberries

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This whole wheat banana bread is a big family favorite. It has tremendous banana flavor because I use frozen bananas. Plus my banana bread is baked with olive oil and has just enough sugar to sweeten it.

A hand reaching out to a platter of slices of whole wheat banana bread with blueberries.

Many families think following a healthy diet is difficult. In reality, with a little planning and awareness of diverse healthy food products, families would be able to follow a very balanced and healthy diet at home, enjoyable to all! So often times, I sneak in the healthy in the foods they already eat.

When the kids were young I would sneak veggies in their dinner, like my veggie packed pasta sauce or my cauliflower macaroni and cheese sauce. They eventually grew up to love their vegetables and eat them up in their chicken noodle soup with lemon and chicken tortilla soup.

And now when I bake muffins and quick breads, I sneak in whole wheat flour and bran, plus I reduce the sugar. Do they notice? Nope, not at all.

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Laura says :

Why this recipe works

  • Family friendly: Whole wheat flour does not have to be a turn off for family. The best way to hide brown food, is out in the open. They seriously won’t notice it in this whole wheat banana nut bread.
  • Simple: Most recipes call for over ripe bananas for their banana recipe. I tried it. I didn’t think the extra step really made the flavor more banana-y. I collect bananas in my freezer! The flavor does intensify when thawed and it is the perfect texture for mixing.
  • Texture: This banana is also baked with extra virgin olive oil instead of butter. Ever since I wrote my olive oil cookbook, I almost exclusively bake with olive oil. You still end up with a very moist and tender quick bread.
  • Flavor: This recipe produces a moist and not sugary sweet banana bread. One loaf only uses half a cup of sugar versus a whole cup in most recipes. I want to taste the sweet bananas and not the sugar, so I cut the sugar in half. It is a quick bread and not a cake.
Sketch illustration of rolling pin in black.
Side view of a platter of slices of whole wheat banana bread with blueberries.

Ingredients you need

Ingredients labeled and needed to make whole wheat olive oil banana bread with blueberries.
  • Blueberries: I prefer to use fresh blueberries because frozen ones turn to mush when thawed and baked. You can also use blackberries, or if you want some crunch, add walnuts. And of course, you can omit them all together.
  • Extra virgin olive oil: If you’ve read my blog before, then you learned your lesson on how to bake with olive oil. Your baked goods are only as good as the ingredients you put into it. Choose a mild tasting olive oil for this quick bread recipe, not a peppery one.
  • Over-ripe bananas: As I explained above, I like to store my ripe bananas in the freezer. Their flavor intensifies. Once thawed, add them and the juices to your banana bread.
  • Plain Greek yogurt: Whole wheat flour needs lots of moisture and yogurt makes your banana moist and tender.
  • Whole wheat flour: I like both Bob’s Red Mill and King’s Flour brands of whole wheat flour. Both are excellent choices and bake beautifully.
  • Wheat bran: I love adding wheat bran to my baked goods for extra flavor and fiber.
  • Eggs: Large eggs are the standard in baking.
  • Pantry staples: Granulated sugar, vanilla extract, baking soda and salt.

Step-by-step directions

Collage of four photos showing how to make whole wheat banana bread with olive oil.
  1. Prep the blueberries. In a small bowl combine blueberries with a little whole wheat flour. Set aside.
  2. Combine dry ingredients. In a medium bowl whisk together remaining flour, wheat bran, baking soda and salt.
  3. Blend the sugar. Using a hand or stand mixer, whisk together sugar and olive oil until creamy and whipped.
  4. Add wet ingredients. Mix in mashed bananas, yogurt, vanilla and egg.
  5. Add dry ingredients. Add flour mixture into the banana mixture and whisk until combined.
  6. Add blueberries. Using a rubber scraper, stir in blueberry mixture by hand.
  7. Bake the bread. Apply non-stick spray to a 9″x 5″ loaf pan and pour batter in. Bake bread at 350ºF for 1 hour, or until a toothpick inserted in the center of the bread comes out clean. Let the bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool.

Expert Tips and Recipe FAQs

Top view of a platter holding a loaf of whole wheat banana bread with blueberries and a few slices cut off.

I have been baking with whole wheat flour for over 20 years. It started as an experiment and now it is second nature to me. If you are unsure if your family will like their muffins with whole flour, try this little experiment. Swap out half of the regular flour with whole grain flour. Easy peasy.

Whole wheat flour requires a bit more moisture than regular flour, so by swapping all purpose flour for whole wheat is not recommended without adding a little more moisture. This recipe for whole wheat banana bread uses whole wheat flour and wheat bran – and it is moist and delicious.

I also like adding nuts to banana bread. It naturally works beautifully with the nutty undertones of the whole wheat flour and wheat bran in the recipe. The best nuts for banana bread, in my opinion, are walnuts, pecans and almonds. You can also add macadamia nuts, too.

I have used this recipe for my kids cooking camp and everyone went home with their own mini loaf of blueberry banana bread.

Quick breads are really a great snack cake, lower in sugar than typical cakes. Go beyond banana bread with some of my more unique quick bread recipes:

Storing/Freezing Instructions

TO STORE: I usually store it in foil and keep it on the kitchen counter for up to 4 days, as long as it is not hot. It will keep in the refrigerator for up to one week.

TO FREEZE: You can also freeze slices or a whole loaf. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Whole Wheat Banana Bread with Blueberries by FamilySpice.com
Can I swap out regular flour for whole wheat flour?

Whole wheat flour needs more moisture than regular flour so an equal swap is not always recommended. You can swap out half of a recipe’s regular flour with whole wheat flour without affecting the texture much.

Is whole wheat flour good for you?

Whole wheat flour has more of the wheat shell than regular all purpose flour. This husk offers you fiber, which is great for your digestive system. But whole wheat flour has a lot of the husk removed, which is why I like to add a little wheat bran to my recipes for a little nuttiness and the extra fiber.

Top view of a platter of slices of whole wheat banana bread with blueberries.
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A hand reaching out to a platter of slices of whole wheat banana bread with blueberries.

Whole Wheat Banana Bread with Olive Oil and Blueberries

Laura Bashar | Family Spice
This whole wheat banana bread is a big family favorite. It has tremendous banana flavor because I use frozen bananas. Plus my banana bread is baked with olive oil and has just enough sugar to sweeten it.
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Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Additional Time 20 minutes
Total Time 1 hour 40 minutes
Course Muffins & Scones
Cuisine American
Servings 10
Calories 183 kcal

Ingredients
  

  • 1 cup blueberries
  • ½ cup granulated sugar
  • 6 tablespoon extra virgin olive oil
  • 2 large eggs
  • 1 cup mashed over-ripe bananas
  • ½ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup plus 1 TBS whole wheat flour
  • ¼ cup wheat bran
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Instructions
 

  • Preheat oven to 350ºF.
  • In a small bowl combine blueberries with 1 tablespoon whole wheat flour. Set aside.
  • In a medium bowl whisk together remaining flour, wheat bran, baking soda and salt.
  • Using a hand or stand mixer, whisk together sugar and olive oil until creamy and whipped.
  • Mix in mashed bananas, yogurt, vanilla and egg.
  • Add flour mixture into the banana mixture and whisk until combined.
  • Using a rubber scraper, stir in blueberry mixture by hand.
  • Apply non-stick spray to a 9"x 5" loaf pan and line with parchment paper.
  • Bake bread in oven for 1 hour, or until a toothpick inserted in the center of the bread comes out clean.
  • Let the bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool.

Notes

Serving Suggestions: Great as muffins, too!
Instead of blueberries you can mix in your favorite chopped nuts, like walnuts, pecans, almonds or macadamia nuts.
Cooking Tips: Store over-ripe bananas in the freezer until you are ready to bake with them. Their skins will turn black, but the banana flavor is intensified. You can use them for smoothies.
TO STORE: I usually store it in foil and keep it on the kitchen counter for up to 4 days, as long as it is not hot. It will keep in the refrigerator for up to one week.
TO FREEZE: You can also freeze slices or a whole loaf. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1gCalories: 183kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 38mgSodium: 243mgFiber: 3gSugar: 14g
Keyword blueberry banana bread, olive oil banana bread, whole wheat banana bread
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Written by Laura Bashar 

Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

This post was originally published July 22, 2009. It was been updated with more content, new photographs and video.

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