This Mexican Caesar salad recipe takes crisp romaine lettuce and pairs it with bold Mexican flavors to make a delicious dish. Grilled corn, savory chicken, and fresh jalapenos are only a few of the exciting flavors in this salad. It is topped with a creamy dressing that is half Caesar, half salsa, and a hearty squeeze of lime juice to make all the flavors and textures meld together beautifully.

For more Mexican inspired recipes you have to check out my Mexican Chicken Skillet, Cheesy Mexican Cornbread, and Mexican Bean Soup.

Variations

Protein – You can swap out the chicken and add beef, shrimp, or even anchovies if you want to enhance that classic Caesar salad taste.

Cheese – If you don’t have cotija cheese on hand you can also use parmesan cheese or queso fresco in this salad

Recipe Ingredients

Salsa – To mix with the Caesar dressing and create a flavorful twist for this salad.

Corn – To season and grill and add a smoky bite to this recipe.

Cotija cheese – One of the flavors of Mexico that is used on top of a number of Mexican dishes like my Mexican Corn Salad.

For a full list of ingredients and amounts see the recipe card below.

How to Make Mexican Caesar Salad

Step #1: Preheat your oven to 400 degrees Fahrenheit and grease a baking sheet with cooking spray and add the chicken to the pan.

Step #2: Season the chicken with salt and pepper and bake in the oven for 15-20 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Step #3: Then, preheat your grill or grill pan to 400 degrees Fahrenheit and coat the outside of each corn with butter and elote seasoning.

Step #4: Grill until tender, about 10 minutes, then remove it and cut the kernels off and set aside.

Step #5: In a jar or glass measuring cup add the salsa, Caesar dressing, and lime juice and whisk until combined.

Step #6: Next, add all the salad ingredients to a bowl except for the dressing and chips and toss together.

Step #7: Finally, add your desired amount of Mexican Caesar dressing and top with crispy tortilla strips and enjoy!

FAQs

Storage Information

You can store leftovers of this Mexican Caesar Salad in an airtight container in your fridge. If the dressing is already on the salad it will last 1 day in the fridge. If the dressing is not on the salad it will last 3-4 days in your fridge. The dressing will last for 4-5 days in your fridge in an airtight container.

More Salad Recipes You Will Love

• Grinder Salad
• Curry Chicken Salad
• Mango Salad
• Italian Chopped Salad

I love flatbreads. They are like a thin pizza with less carbs and a lot more flavor. These BBQ Chicken Flatbreads are no exception. I combined barbecue sauce with marinara to create this BBQ Pizza flavored sauce. Then topped it with spiced chicken and fresh veggies to make a flavor-packed meal that will wow your guests.

For more BBQ recipes you have to check out my Sweet and Smoky Homemade BBQ Sauce, and Char Siu Pork (Chinese BBQ Pork).

Recipe Ingredients

Mozzarella Cheese – A creamy cheese that pairs perfectly with all of the flavors in this dish.

Smoked Paprika – To add a smoky element and taste to the chicken pieces on top of the flatbreads.

For a full list of ingredients and amounts see the recipe card below.

Variations

Cheese – If you are not a fan of mozzarella you can also use cheddar cheese, Monterey jack cheese, or any other cheese you prefer.

Bread – Other bread options for this recipe would be naan bread, or even using pizza crusts to make it more of a pizza.

How to Make BBQ Chicken Flatbreads

Step #1: In a medium bowl, add the chicken, olive oil, and spices and toss everything together until it’s evenly coated.

Step #4: Next, in a small bowl, mix the BBQ and marinara sauce together.

Step #5: Place the flatbreads onto your prepared baking sheets and brush a thin layer of sauce over each.

Step #6: Next, sprinkle the mozzarella cheese over the flatbreads and then top with the cooked chicken, onion, and sweet peppers.

Step #7: Bake in the oven for 8-10 minutes until the cheese has melted and is bubbly. Then garnish with fresh chopped cilantro, slice and enjoy!

FAQs

Storage Information

You can store any leftovers of your homemade flatbread pizza recipe in an airtight container in your refrigerator for 3-4 days.

To reheat these leftover flatbreads you can do so in the oven at 375 degrees Fahrenheit, or in your microwave until everything has warmed through.

More Recipes to Love

• Honey Mustard Salmon
• Chicken Pesto Pizza
• Red Velvet Brownies
• Crack Cake

This salt and pepper shrimp recipe is light and fresh and bound to fill your seafood craving. The shrimp is coated in a light cornstarch and seasoning and cooked to perfection then tossed with a colorful array of diced veggies to amp up the flavor. I love serving this recipe over White Rice to create the perfect meal.

For more shrimp recipes you have to check out my Baja Shrimp Tacos, Thai Tom Yum Soup with Shrimp, and Shrimp and Chicken Paella.

Recipe Ingredients

Jalapeno – For a little hint of spice in this dish.

Cornstarch – To give the shrimp a light crisp coating.

For a full list of ingredients and amounts see the recipe card below.

How to Make Salt and Pepper Shrimp

Step #1: Pat the shrimp dry with a paper towel and sprinkle with ½ teaspoon of garlic salt.

Step #2: Next, toss the shrimp into the bowl with corn starch and set aside.

Step #3: Then, in a wok over high heat, add the vegetable oil. Once the oil reaches 375 degrees Fahrenheit add in the first batch of shrimp, be sure not to overcrowd the pot.

Step #6: Wipe out the wok and then turn to low heat and add in your teaspoon of reserved oil and garlic and cook for 30 seconds.

Step #7: Then, add the onion, bell pepper, jalapenos, and the white parts of the green onions into the pan and cook for 1 minute.

Step #8: Next add the shrimp, half of the seasoning, and chives and cook for 1-2 minutes until everything has warmed and combined together. Taste and add more seasoning if desired.

Step #9: Finally, serve and enjoy!

FAQs

Storage Information

You can store any leftovers of this salt and pepper shrimp in an airtight container in your fridge for 2-3 days. I do not recommend freezing because it will cause the shrimp coating to turn to mush.

To reheat you can do so in your oven or air fryer at 375 degrees Fahrenheit for 5-7 minutes. You can also reheat in a skillet over medium-high heat and stir everything together until warmed through.

More Recipes to Love

• Honey Mustard Salmon
• Red Velvet Brownies
• Grinder Salad
• French Onion Pork Chops

Crab pasta is a delightful fusion of rich, vibrant, and fresh flavors. The tender crab meat adds a delicate yet distinctive oceanic taste, balanced perfectly by the zest of fresh lemon.

To add some bread and greens to this recipe I recommend serving this seafood pasta alongside my Pan de Agua and Broccoli Salad.

Recipe Ingredients

Lump Crab Meat – Fresh crab meat takes you to a beach right in your own kitchen.

Fresh Lemon Juice – For a clean, tangy taste that pairs perfectly in the dish.

For a full list of ingredients and amounts please see the recipe card below.

Step #1: In a large pot, bring water to a boil and cook the spaghetti to al dente according to the package directions. Then drain the pasta and set aside.

Step #3: Next, add in the garlic, white wine, and lemon juice, turn the heat to medium and let it reduce to a simmer for 2 minutes.

Step #4: Then, turn the heat to low and stir in the crab meat along with ½ cup pasta water, the cooked spaghetti, and the freshly shredded parmesan cheese and toss everything together.

Step #5: Finally, plate and garnish with a lemon slice, freshly cracked black pepper, additional parmesan cheese, and fresh parsley, and enjoy!

FAQs

Storage Information

You can store any leftovers of this crab pasta recipe in an airtight container in your fridge for up to 3 days.

You can freeze this crab pasta in an airtight container or freezer bag in your freezer for up to 3 months.

More Delicious Recipes

• Creamy Seafood Chowder
• Greek Chicken Pasta in 20 Minutes
• Reese’s Pie
• Honey and Herb Bread
• No Boil Pasta Bake

This Italian Grinder Salad is simply life changing! It’s a salad that has more ingredients than it does lettuce. It is slam packed with meats, cheeses, veggies, and spices coated in a delicious and creamy homemade dressing. It is everything you love about the Italian Grinder Sandwich without the bread.

A grinder sandwich is a classic Italian sub sandwich. But the reality is that all the flavor is on the inside! So I thought, why not make it into a salad? If you love Italian inspired salads then you will also love my Italian Chopped Salad and my Italian Pasta Salad.

Why I Love This Salad

• This recipe comes together in only 15 minutes!
• It tastes just like a Grinder Sandwich but with no bread, which means less carbs and completely guilt free.
• This recipe is gluten-free!

Recipe Ingredients

Mayo – The perfect base to create a delicious creamy dressing for this Grinder salad.

Italian Meats and Cheeses – Flavor packed salad with all of the deli meats and cheeses that really makes it feel like you’re eating a sandwich.

Banana Peppers/Pepperoncini Peppers – Adds in a small kick of spice to the dish.

For a full list of ingredients and amounts see the recipe card below.

Step #1: In a small bowl combine all of the dressing ingredients and whisk together until combined. Then place in the fridge to chill until you are ready to serve.

Step #2: In a large mixing bowl combine all of the salad ingredients and toss together.

Step #3: Next, pour half of the prepared Grinder salad dressing onto the salad and toss together. Leave the other half on the side for serving.

Step #4: Finally top with red pepper flakes and additional dressing if you desire, and enjoy!

Expert Tips

Balance Textures: To add more texture to the salad, consider including some crunchy elements such as croutons, toasted pine nuts, or even some crispy bacon bits. These will contrast nicely with the soft cheese and tender meats.

Marinate Onions: To soften the sharpness of the red onions, you can marinate them in jar combined with vinegar, water, and a pinch of sugar and oregano for about 10 minutes before adding them to the salad.

FAQs

Storage Information

You can store this Grinder Salad in an airtight container in your fridge for 2-3 days. Tip: If you haven’t added the dressing to the salad it can stay fresh for 3-4 days.

More Delicious Salad Recipes

• Italian Pasta Salad
• Curry Chicken Salad
• Broccoli Salad
• Mexican Three Bean and Three Pepper Salad
• Tagliatelle al Ragù

Salmon is one of those superfoods that tastes good and is good for you. If you love salmon, then you must also try my Asian Salmon, Mango Habanero Salmon, and Roast Salmon Provençal.

One thing I love about salmon is that you can really make it taste like any flavor simply by the ingredients you use. Salmon has this light fish flavor, and so if you add in strong flavors such as coconut and curry, that’s what you end up tasting.

Reasons to Love This Curry Salmon

• Packed with omega-3 fatty acids and vitamins, this Coconut Curry Salmon recipe is a delicious way to enjoy a healthy dinner.
• This dish is versatile and can be paired with various sides, like rice, vegetables, or noodles.
• Requiring only a few simple ingredients, the Coconut Curry Salmon recipe is convenient and budget-friendly, ideal for weeknight dinners.

Recipe Ingredients

• Red Curry Paste: This spicy and aromatic paste adds a vibrant, bold flavor to the dish.
• Coconut Milk: Creamy and mildly sweet, coconut milk gives the sauce its luxurious, velvety texture.
• Fresh Ginger: Pungent and slightly sweet, fresh ginger adds a zesty, warming spice that deepens the flavor of the curry.

See the recipe card for full information on ingredients and quantities.

Variations

• Cauliflower Rice Instead of White Rice: Swap white rice for cauliflower rice for a low-carb, hearty alternative. This nutritious side adds a slightly nutty flavor and extra texture.
• Fish Sauce for Soy Sauce: Use fish sauce instead of soy sauce for a deeper, umami-rich flavor.
• Herbs and Spice Variation: For a fresh twist on Coconut Curry Salmon, try adding fresh herbs like cilantro, basil, or mint for an aromatic twist. Spice it up with turmeric for warmth, cumin for nuttiness, or a dash of cayenne for extra heat.

Step #2: In a small bowl, combine the oil and spices to make a rub for the salmon. Note: If you think the rub is too thick, you can add another ½-1 teaspoon of oil.

Step #3: Next, place your salmon skin-side down on your prepared baking sheet and coat it in the rub.

Step #4: Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit (63 degrees Celsius) internal temperature.

Step #6: In a medium skillet over medium heat, add the garlic and ginger and sauté for 3 minutes.

Step #7: Next, add the brown sugar and curry paste, and sauté for another 2 minutes.

Step #8: Then, add the coconut milk, soy sauce, lime zest, and spinach. Stir until the spinach has wilted.

Step #9: Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl, topping it with the salmon, and finally, the sauce. Enjoy!

Expert Tips

• Enhanced Flavor Rub: For a more intense flavor, let the salmon fillet sit with the rub on for at least 15 minutes before baking. This marinating time allows the spices to penetrate deeper into the fish.
• Allow the Sauce to Simmer: After incorporating the coconut milk, soy sauce, lime zest, and spinach, let the sauce simmer gently for a few extra minutes for a richer and more harmonious taste.

Frequently Asked Questions

Storage Info

To store Coconut Curry Salmon, place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months.

To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat until heated through, or microwave on medium power for 2-3 minutes.

More Delicious Curry Recipes You’ll Love

• Thai Red Curry
• Curry Chicken Salad
• Indonesian Curry Tofu Noodles
• Green Curry Sauce
• Creamy Cashew Chicken Curry
• Fall Vegetable Curry
• Pineapple Curry Chicken Skewers

What is Pad See Ew?

Pad See Ew (ผัดซีอิ้ว) is one of the most popular Thai stir-fried noodle dishes. Similarly, it stands proudly alongside well-known favorites like chicken Pad Thai, beef Pad Thai, and Pad Kee Mao (drunken noodles).

Moreover, this dish features wide rice noodles stir-fried with garlic, eggs, and Chinese broccoli, often accompanied by beef, chicken, or tofu. The name “Pad See Ew” translates to “fried soy sauce,” highlighting its key ingredient—dark soy sauce, which imparts its signature flavor.

Reasons to Love This Thai Pad See Ew

• Pad See Ew is a balanced meal in one dish—protein, carbs, and veggies all together, no need to fuss with sides.
• The combination of tender beef, chewy noodles, and crisp veggies makes it such a satisfying and hearty meal.
• It’s a lifesaver on busy nights—this Beef Pad See Ew recipe comes together so quickly.

Recipe Ingredients

• Dark Soy Sauce: Its deep, rich flavor gives the dish that signature savory taste and color.
• Oyster Sauce: Contributes a savory, slightly sweet, and earthy taste to the dish.
• Garlic: A must-have for that warm, aromatic kick.

For a full list of ingredients and amounts, see the recipe card below.

Variations

• Protein Boost: We love using beef in our Pad See Ew, but this dish is so flexible! Swap in chicken, tofu, pork, or shrimp—whatever you have on hand. Sometimes, we even enjoy it without any protein. Customize it to your taste!
• Chinese Broccoli Swap: If you are not a fan of Chinese broccoli or if you are unable to find it near you then you can also use Bok Choy or even Broccolini as your vegetables in this recipe.
• Noodle Alternatives: Traditionally, we make Pad See Ew with wide flat rice noodles, but don’t worry if you can’t find them at local Asian grocery stores! You can use a different type of rice stick noodles, fettuccine, or even linguine as a substitute. If you prefer the authentic version, you can easily order wide rice noodles online from Amazon or other retailers.

Step #1: In a medium bowl, combine the cut-up beef, baking soda, and water. Mix well and set aside for 1-2 hours to marinate.

Step #3: In a small bowl, combine all the sauce ingredients, mix together well, and set aside.

Step #5: In your wok or a large skillet, heat 1 tablespoon of oil over high heat. Add in the garlic and beef, and cook until the beef is about halfway cooked.

Step #6: Add in the broccoli stems and cook until the beef is almost fully cooked.

Step #7: Next, add in the broccoli leaves and cook until they are almost wilted.

Step #8: Push everything in the wok to the side and add your whisked eggs to cook and scramble them in the wok.

Step #9: Add in the cooked noodles and sauce mixture, and mix everything together for about 1-2 minutes.

Step #10: Finally, serve hot and enjoy!

Expert Tips

• Prepare Fresh Noodles Properly: Ensure your fresh rice noodles are at room temperature before cooking. If the noodles are cold or stiff from refrigeration, quickly rinse them under hot tap water just before stir-frying. This prevents them from clumping together during cooking. Be sure to shake off any excess water and use them immediately to maintain the best texture.
• Blanch Broccoli Stems: If you prefer a softer texture, quickly blanch the broccoli stems in boiling water for 1-2 minutes before stir-frying. This helps them cook more evenly with the other ingredients.

FAQs

Storage Info

You can store Thai Pad See Ew leftovers in an airtight container in the fridge for 3-5 days. Because of the wide rice noodles, I wouldn’t recommend freezing it.

When it’s time to reheat, I like to warm it up in a wok with a little olive oil—it really brings everything back to life. If you’re in a hurry, the microwave works too; just heat it until it’s nice and hot.

More Delicious Thai Recipes You’ll Love

• Thai Pork and Green Beans
• Thai Red Curry (Vegan)
• Coconut Curry Salmon
• Panang Noodles
• Spicy Grilled Veggie Skewers