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No-Bake Key Lime Pie

By 37 Comments

This no bake key lime pie recipe is amazingly easy to make. The filling has only three ingredients that when combined bring you a light, fluffy, sweet and tart dessert that everyone will rave over. It simply doesn’t get any easier than this.

3 ingredient no bake key lime pie.

The recipe was first published August, 2010 and updated November 2020 with step by step instructions and photos.

About This Recipe and Why It Works

My husband’s side of the family recently gathered for their family reunion. 

Bob’s sister and husband Vern hosted the event at their home with a spread of pot luck food that wow’d our crowd.

They laid out a feast of Slow Cooker Pulled BBQ Pork and sliced ham for sandwiches, coleslaw, fresh corn on the cob, BBQ Baked Beans, mac and cheese,  fresh slices of watermelon…get the picture? (I hope so since I didn’t take any)  :-/

And for dessert? This No-Bake Key Lime Pie Recipe with Cool Whip. And you know it must be easy if she had enough of these pies to feed about 30 people.

This is an excellent recipe to make-ahead, as it freezes well.

With it’s refreshing flavor and that “no-bake” factor, this is a great Summer dessert recipe. The filling is fluffy using Cool Whip, sweet with condensed milk and tart with lime juice. Amazing flavor with every single bite.

And once the graham cracker crust is made, this is basically a 3 ingredient no-bake key lime pie.

A bit if advice? Don’t save this one just for Summer, this is a year round dessert that everyone will enjoy.

No Bake Key Lime Pie Ingredients:

Ingredients to make no bake key lime pie with cool whip

How can something this easy really be this delicious? Let’s take a look.

  • Sweetened Condensed Milk: You’ll find it on the baking aisle at the grocery store.
  • Cool Whip: Talk about a science project. Cool Whip is an imitation whipped cream sold as “whipped topping”. Cool whip has a long list of concerning ingredients and contains very little dairy. With that said, I love the stuff. I could (and have) eaten it by the spoonful from the container. It’s delicious. And this key lime pie with Cool Whip is extremely popular.
  • Key Lime Juice: What are key limes? Key limes are known as Mexican or West Indian Limes. They’re more aromatic and more floral in flavor than regular limes.
  • Graham Crackers.
  • Butter. Salted or unsalted.
  • Granulated Sugar

Ingredient Notes and Ingredient Swaps

  • Can’t find Key Limes? You can use regular limes. You’ll need to squeeze enough juice to make ½ cup of lime juice. You’ll need 4 – 5 full sized limes. You may also find key lime juice on the juice or baking aisle at your grocery store. I’ve been making this pie long before key limes were available for me to purchase. I’ve made this key lime pie with Nellie and Joe’s Lime Juice, great flavor.
  • Pie Crust: If you want to make this key lime pie easier than easy, purchase a pre-made graham cracker or chocolate pie crust from the baking aisle at the grocery store. You can also make your own graham cracker crust or chocolate crust. I’m thinking an Oreo pie crust might be fab here.

How To Make This Recipe, It’s Easy

Graham crackers in a food processor.
Crushed graham crackers in a food processor.
  • Step 1: Place broken up sheets of graham crackers in a food processor.
  • Step 2: Use the pulse feature to crush to a grainy consistency. If you don’t have a food processor, break up the crackers with your hands and place them in a zip lock bag. Seal, pressing the air out and use a use a rolling pin to crush them to a grainy state.
Mixing together melted butter and sugar for no bake key lime pie crust.
Mixing melted butter with graham cracker crumbs to make graham cracker crust.
  • Step 3: Using a microwave safe bowl, melt the butter in the microwave for 30 second increments until melted. Add the sugar and stir.
  • Step 4: Step 3: Add in the crushed graham crackers, and use a fork to blend well.
Pressing Graham Cracker Crust in Pie Shell to make No-Bake Key Lime Pie
Making filling for no-bake key lime pie.
  • Step 5: Use a small measuring cup to press the graham crackers into your pie pan. Use your fingers to form the crust up the sides of the pan. Refrigerate the crust for 2 hours before proceeding.
  • Step 6: Make the filling for the pie. Use a whisk to simply mix the condensed milk, lime juice and thawed Cool Whip.
  • Step 7: Use a spatula to spread the filling into prepared graham cracker crust. Cover with plastic wrap and refrigerate overnight. When ready to serve, top with an additional layer of Cool Whip and decorate with some lime slices.

Common Questions

What Is Sweetened Condensed Milk?

What is sweetened condensed milk? It’s thick, it’s sticky and not for drinking. Condensed milk is made by removing the water. It’s cooked down to remove moisture. Just like you would a balsamic glaze or red wine reduction. Then sugar is added to prolong shelf life. The sugar prevents microorganisms from growing and sugar thickens this milk even more. Unsweetened condensed milk is sold and labeled as evaporated milk.

Can You Freeze This Pie (Make Ahead) ?

Yes you can. If you’re feeding a crowd and want to get a head start, prepare the pies a few days in advance then cover the top with a layer of plastic wrap, then a layer of foil. Simply allow for an overnight thaw in the refrigerate before serving.

How Many Limes Will I Need?

You’ll need about 12 key limes, or 4 – 6 regular sized limes to yield the ½ cup lime juice called for in this recipe.

Can I use Homemade Whipped Cream?

I’ve not tried it, but I doubt it would hold up to create a dense fluffy texture like Cool Whip. I’d say stick with the Cool Whip not only for ease but guaranteed success.

A slice of no-bake key lime pie in a graham cracker crust

Tips For Success:

  • Crust: You can purchase pre-crushed graham crackers on the baking aisle to make a pie crust, but try making your own. Purchase a box of graham crackers, It’s easy to make using a food processor. Plus you’ll have extra crackers left over for snacks.
  • Preparing Crust: When pressing the graham cracker crust into the pan, don’t pack it too tightly. This will cause it to harden and become hard to remove from the pan when ready to serve. Just press it into the pan until it’s well formed to the bottom.
  • Cool Whip: Make sure the Cool Whip has completely thawed. Place it in the refrigerator for a 4-5 hours or leave it at room temperature. You can also remove the lid and place it in the microwave for 30 seconds. Important: Use the setting for defrost.
  • Refrigerate: For best results, once assembled, make sure to refrigerate No-Bake Key Lime Pie overnight. This will allow the dessert to set up and become firm enough for serving.
  • Slicing: As with any cheesecake type dessert, use a sharp knife for slicing and serving. Each time you start a new slice, dip the knife in warm water and wipe clean with a paper towel. This will insure easy neater slices.
  • This pie works well in a purchased chocolate pie crust, such as an Oreo pie crust. Or a regular pie crust. If using a chocolate pie crust garnish with thin slices of shaved chocolate and additional Cool Whip.

How to decorate a Key Lime Pie

Presentation Tips:

  • Purchase some extra cool whip and spoon it into a pipping bag. Pipe swirls of whipped topping around the edge, or dollop them spaced on top of the pie.
  • If you use the chocolate crust, dress up the top of each slice of  pie with a bit of  shaved chocolate for chocolate curls. How do you make chocolate curls? Just take a bar of semisweet chocolate. I like to refrigerate the chocolate first. Then I simply use a box grater, the side with the slicer. Or you can use a very sharp paring knife to very thinly slice the chocolate.
  • Decorate with thin sliced limes. Using a knife, make a single cut to the center of the lime. Then twist it.
  • Making this no-bake key lime pie with Cool Whip in a 9″ tart pan will give it an even snazzier look.

No Bake Key Lime Pie Recipe

This is such an easy key lime pie recipe, that I’ve made it 2 – 3 pies at a time to serve at pot lucks or back yard bbq parties. Its most certainly a crowd pleaser. No-bake Key Lime Pie is a perfect Summer dessert made with just a few simple ingredients.

More Summer Pie Recipes

And if you’re looking for more dessert recipes, don’t miss my category for Dessert Recipes. You’ll find my recipe for Cherry Delight. A dessert that’s not too sweet, and simple with ingredients. Who can resist a graham cracker crust topped with pecan studded cream cheese, Cool Whip and cherry pie filling.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

3 ingredient no bake key lime pie.
Print Recipe
5 from 8 votes

Easy No-Bake Key Lime Pie

It takes longer to gather the ingredients than it takes to make this pie. Easy and incredibly tasty.
Prep Time10 minutes
resting time12 hours
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 206kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ cups Graham Cracker Crumbs about 10 sheets of graham crackers
  • 5 Tablespoons unsalted butter melted
  • ⅓ cup Sugar
  • 14 ounces Eagle Brand Milk sweetened, condensed milk
  • 8 ounces Cool Whip defrosted, plus extra for topping
  • ½ Cup Key Lime Juice or juice from 12 key limes, or 4 – 6 regular sized limes.

Instructions

  • For the Graham Cracker Crust: Purchase pre-ground graham crackers. Or if using sheets of graham crackers, break them into a food processor and pulse until a grainy texture. Or crush them with a rolling pin in an enclosed zip-lock bag.
  • In a microwave safe bowl, melt the butter. Add the sugar and stir. Mix in the crushed graham cracker crumbs and still until well coated with the butter mixture.
  • Using a small measuring cup, press the crust into a 9" pie pan. Use your fingers to form the crust up the side of the pan. Refrigerate for two hours.
  • For the Pie: Stir all ingredients together and mix with a whisk. Pour into a prepared pie crust. Refrigerate overnight. The pie also freezes well.
  • Top with additional Cool Whip, lime slices and serve.

Video

Notes

Tips For Success: 
    • Crust: You can purchase pre-crushed graham crackers on the baking aisle to make a pie crust, but try making your own. Purchase a box of graham crackers, It’s easy to make using a food processor. Plus you’ll have extra crackers left over for snacks.
    • Preparing Crust: When pressing the graham cracker crust into the pan, don’t pack it too tightly. This will cause it to harden and become hard to remove from the pan when ready to serve. Just press it into the pan until it’s well formed to the bottom.
    • Cool Whip: Make sure the Cool Whip has completely thawed. Place it in the refrigerator for a 4-5 hours or leave it at room temperature. You can also remove the lid and place it in the microwave for 30 seconds. Important: Use the setting for defrost.
    • Refrigerate: For best results, once assembled, make sure to refrigerate No-Bake Key Lime Pie overnight. This will allow the dessert to set up and become firm enough for serving.
    • Slicing: As with any cheesecake type dessert, use a sharp knife for slicing and serving. Each time you start a new slice, dip the knife in warm water and wipe clean with a paper towel. This will insure easy neater slices.
  • This pie works well in a purchased chocolate pie crust, such as an Oreo pie crust. Or a regular pie crust. If using a chocolate pie crust garnish with thin slices of shaved chocolate and additional Cool Whip.
  • If you can’t find key limes, regular limes will work fine. You’ll need about a dozen key limes and 4 – 6 regular sized limes. You can also purchase Nellie and Joe’s Famous Key Lime Juice. 
  • This pie works well in a purchased chocolate pie crust, such as an oreo pie crust. Or a regular pie crust. If using a chocolate pie crust garnish with thin slices of shaved chocolate and additional whipped cream.

Nutrition

Calories: 206kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 84mg | Potassium: 232mg | Fiber: 1g | Sugar: 32g | Vitamin A: 190IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 1mg

Key Lime Pie Recipe No Bake …It’s What’s For Dessert.

Easy Quick Mexican Pickled Onions

By 42 Comments

Friends don’t let friends eat Mexican food without Mexican pickled onions! Quick pickled red onions Mexican style. Tart, sweet, a little heat and a whole lot of personality. Pickled red onions are a great topping for tacos, burritos, enchiladas or even a burger. Ready in just 30 minutes, let’s take a look.

Mexican Pickled Red Onions in a white serving bowl.

This recipe was first published December 2010 and updated November 2020.

Table of contents

About This Recipe

The first time I had Mexican pickled onions was as a topping for fish tacos at a local, now sadly defunct popular Denver Mexican restaurant, Chama. Created by my favorite local restauranteur and Chef, Sean Yontz.

I thought they were the best thing since sliced bread.  His fish tacos topped with these beautiful onions were a revelation for my taste buds.

After receiving instructions from the restaurant, I have duplicated Yontz’s recipe. I simply don’t think I’ve had better pickled red onions.

The best way to use these is a superb topping for Tacos. Pickled onions for tacos is simply a must.

But scoop a heaping spoonful onto enchiladas, tostadas or even a hearty serving of pinto beans and you’ve got yourself a new flavor experience.

Tart and sweet, add a hot bite from the onions, some heat from a dried red pepper and these onions bring the Fiesta to any Mexican meal. 

So easy and with so much impact. You’ll simply not believe that you’ve never made them before.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make homemade pickled red onions
  • Sugar: The sweetness will balance the tart and sour flavor of the vinegar.
  • White Vinegar: White vinegar is the most versatile of vinegars. It brings acidity and a tart flavor to this pickled red onion recipe.
  • Red Onion: (purple onion) Sweetness is the red onion’s claim to fame. It’s sharp in flavor, and has a higher sugar content that other onions. Plus, we want that red color to add to the vibrance of the finished product.
  • Allspice Berries: Allspice is the dried berry of the tropical Pimenta dioica tree native to the West Indies and Central America. Its flavor is a combination of clove, cinnamon, and nutmeg. It brings beautiful aromatics to the finished dish.
  • Whole Cloves: Strong, pungent, sweet and almost hot, cloves bring a penetrating flavor to these Mexican pickled red onions.
  • Bay Leaf: When bay leaves are infused into water, it brings a minty flavor to the party. Some describe the flavor reminiscent of Christmas tree pine.
  • Dried Chile Pepper: Deep red, a dried chile pepper will add color, spice and a pleasant earthy flavor to these onions. And depending on what chile pepper you choose, will dictate the level of heat to the recipe.

Bring these all together and you’ve got a wonderful flavor combination.

Step by Step Instructions

How to make easy pickled red onions

Could it get any easier?

  • Slice the red onions. You can slice them into full rings or half moon shapes if you want smaller pieces. Use a sharp knife or even a mandolin. ⅛ inch slices are ideal for that perfect slight crunch.
  • Break off the top of the chile pepper pod and empty out the seeds.
  • Simmer the pickling mixture. In a small non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile pepper until boiling.
  • Add the onion slices and lower heat, then simmer for 30 seconds, stirring to make sure all of the onions get coated with flavor.
  • Remove from heat and let the mixture cool completely. I set the timer for 30 minutes to cool and let the flavors marry.
  • Store or Serve: You can either use the quick pickled onions immediately, or store in an airtight container in the refrigerator.
Quick Mexican pickled red onions with a silver appetizer fork and served in a scalloped white bowl.

FAQ’s And Tips

Which Vinegar Is Best For Mexican Pickled Onions?

I have been trained and by habit have always used white vinegar for any pickling project. You most certainly can substitute cider vinegar or even red wine vinegar for this recipe. It simply will bring a little more sweetness to the overall flavor.

Do You Have To Boil The Vinegar When Pickling?

Yes please. Boiling the vinegar along with the spice and seasoning ingredients will insure that all flavors meld together for a superior end product.

Can I Make Pickled Red Onions Spicier?

The type of dried chile pepper you choose will dictate how spicy the pickled red onions are. A Guajillo pepper, which are readily available in markets is a very mild pepper. An Ancho Pepper (dried poblano) will bring medium heat. Look for dried Pasilla Peppers for more heat. And sprinkling in a few red pepper flakes will warm things up nicely. Some slices of fresh Jalapeno Pepper works very well here and will add a pop of green color.

Can I “Can” This PIckled Onions Recipe?

No, this recipe is for quick pickled refrigerator onions and not designed for a water bath method. Take a look at this recipe for canned pickled red onions.

Are Red Onions Healthy?

Yes. Red onions are rich in antioxidants, vitamins and minerals. Full of fiber, they’ve been shown to boost health in many ways. Which may include fighting inflammation, boosting the immune system, as well as promoting healthy digestions. Learn more: (source) Healthier Steps.

How To Store

  • Refrigerator: Once cooled, transfer onions to a clean airtight glass jar. A Mason jar works very well here. Make sure the onions are fully submerged in the pickling liquid. They’ll last for up to a month.
  • Freezer: Pickled onions simply don’t freeze well.

What To Do with Mexican Pickled Onions

Once you get in the habit of keeping a jar of these pickled onions in the refrigerator, you’ve got a fiesta at your fingertips.

  • Enchilada Burritos. Mexican Onions are a perfect topping for these earthy flavored beef and bean burritos.
  • Adobo Grilled Shrimp Tostadas, Seafood tostadas are begging for these onions.
  • Saucy Chicken Soft Tacos. Pickled red onions are a great topping for this tomato sauce version of soft chicken tacos.
  • Next time you make a big pot of beans, like this recipe for Cowboy Beans, don’t forget a topping of these onions. It’s crazy delicious.
  • Pickled red onions for tacos are a “must” for this Pulled Pork Taco Recipe. Sprinkle a couple of pickled red onions over your tender pork tacos for an exciting sweet salty flavor combination.
  • Don’t forget about burgers. Try them on these Jalapeno Steak Sauce Burgers.
Pickled Red Onions in a white crock jar with a bay leaf

The quick pickling process transforms red onions into a culinary delight.

I hope you give this recipe for Mexican onions a try. They will most certainly elevate your Mexican food recipes.

More Pickling Recipes To Try

And if you are a red onion fans like us, don’t miss this recipe for Red Onion Chutney. Your next burger will thank you.

And don’t miss my Mexican Food Category. You’ll find lots of great recipes to spice up dinner plans. Including the most popular Mexican food recipe on my site for Hatch Green Chili, Colorado Style.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pickled Red Onions in a white crock jar with a bay leaf
Print Recipe
5 from 4 votes

30 Minute Mexican Pickled Onions

Simple recipe for quick pickled red onions. Tart, sweet, a little heat and a whole lot of personality. Pickled red onions are a great topping for a taco, burrito, enchilada or even a burger.
Prep Time10 minutes
Cook Time1 minute
Total Time11 minutes
Course: Condiment
Cuisine: Mexican
Servings: 8
Calories: 224kcal
Author: Lea Ann Brown

Ingredients

  • ¾ Cup white vinegar or apple cider or red wine vinegar
  • 3 tablespoons sugar
  • pinch of salt
  • 1 bay leaf
  • 5 allspice berries
  • 5 whole cloves
  • 1 small dried New Mexico Chile pepper Guajillo works good here
  • 1 large red onion peeled, and thinly sliced into rings

Instructions

  • In a small non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.
  • Add the onion slices and lower heat, then simmer for 30 seconds. Remove from heat and let sit and cool at room temperature for 30 minutes.
  • Transfer the onions and the liquid into a covered container and refrigerate. These should keep for about a month in the refrigerator.

Notes

If you don’t want whole spices floating around in your pickled onions, use cheese cloth to tied with twine to secure the cloves, allspice berries and bay leaf. Don’t remove this spice packet during storage. It will continue to add flavor to the onions.
I have been trained and by habit have always used white vinegar for any pickling project. You most certainly can substitute cider vinegar or even red wine vinegar for this recipe. It simply will bring a little more sweetness to the overall flavor.
Choosing a dried chile pepper: The type of dried chile pepper you choose will dictate how spicy the pickled red onions are. A Guajillo pepper, which are readily available in markets is a very mild spiced pepper. An ancho pepper (dried poblano) will bring medium heat. Look for dried pasilla peppers for more heat. And sprinkling in a few red pepper flakes will warm things up nicely.

Nutrition

Calories: 224kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 161mg | Fiber: 2g | Sugar: 41g | Vitamin A: 132IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg

Mexican Pickled Onions ….They’re What’s for a Mexican Dinner.

Mexican Salmon with Salsa Verde

By 2 Comments

Tender flaky oven roasted Mexican Salmon dusted with cumin and chile powder and topped with refreshing tomatillo salsa verde. An exciting and nutritious salmon entree that’s ready in about 20 minutes = weeknight perfect.

Salmon dinners can be so easy and perfect for weeknight dinners. Take a look at this recipe for Caper Sauce for Salmon. Fresh, creamy and easy.

Cumin chile powder rubbed salmon fillet with black bean and chile rice

What You Can Expect From This Recipe

Combining two of your favorite things, salmon and salsa proved to be a a winning dinner idea.

Tender sweet oven-roasted salmon gets a kick of spice with a cumin, coriander, chile powder seasoning combo. And the tangy refreshing topping of Tomatillo Salsa makes this a delight on the palate.

A little bit spicy, a little bit tangy this Mexican style salmon with salsa will win your heart.

The end result is robust, exciting and easy salmon dinner recipe.

If you’re not familiar with tomatillo salsa, it’s simply a fresh salsa with a different flavor profile than a tomato based salsa.

Salsa verde starts with roasted tomatillos and from there you’ll find the traditional salsa ingredients like onion, jalapeno, etc. You end up with a tangy, sweet, savory salsa that’s truly exciting in flavor.It was delicious on top of this Mexican Salmon entree.

Not to mention a super healthy Mexican seafood recipe. Salmon is full of Omega 3 fatty acids and the health benefits of incorporating salmon into your diet are important. I like this article from Healthline about the Impressive Healthy Benefits of Salmon.

The pre-prep for the salmon comes together in literally just a couple of minutes. Then it’s off to the the oven for a 20 minute roast.

Let’s take a look:

Ingredients for Salmon with Salsa

Ingredients for Mexican Salmon
  • Salmon Fillets: Salmon fillets (rather than steaks) are the most commonly used cut of salmon. A fillet can be a small section of a boned side, intended to feed two people, or an entire boned side to feed more.
  • Cumin and Coriander: Seem to go hand in hand in many Mexican recipes. They compliment each other, as cumin is earthy and smoky. And coriander provides earthiness along with brightness and sweet flavors.
  • Chile Powder: Brings the heat to the overall flavor. I always have a stockpile of New Mexico chile powder. Chimayo being my preference. If you don’t have New Mexico chile powder on hand, Ancho is a good substitute. Don’t use chili (with an i) powder, as that’s a blend of many spices and is used to season chili soup. That spice blend would totally overwhelm this recipe.

How to make Salmon With Salsa – Step by Step

This recipe is so very simple to make. Once you oil and season the salmon fillet, you’re just 15 – 20 minutes away from serving.

  • Using a silicone basting brush, spread the olive oil over the flesh part of the salmon fillets.
  • Mix the spices together in a small bowl.
  • Using your hand, press (don’t rub) the spices over the top of the salmon.
  • Roast the salmon in a preheated 400 degree oven for 15 – 20 minutes or until the salmon starts to flake. Tip: Use the back of a fork to press on the salmon, if the meat spreads apart easily, it’s done.
  • Serve immediately with your favorite Mexican side dish. I like rice with black beans or Mexican Toasted Green Rice.
  • Sprinkle with Mexican Cotija Cheese for garnish.
  • A wedge of Avocado is always a good garnish for anything Mexican food.

PRO TIP if you start to see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white. Once you start to see albumen it’s time to remove it from the heat. Too much albumin will indicate that the fish will be dry.

Mexican Salmon FAQ’s

Can I Grill This Salmon?

Mexican salmon can also be grilled as opposed to oven roasted. Just coat the grates with oil and cook with the grill temperature between 350 – 400 degrees. You don’t need to turn the salmon just close the lid and let it cook, checking for flareups every once in a while. The salmon will slide off the skin and you’ve got a delightful Mexican Grilled Salmon dinner. Add a few green onions or knob onions to the grill. They’re a great side kick for grilled salmon.

Can I Make This Ahead?

Any salmon entree is best enjoyed as soon as it’s cooked. It’s somewhat finicky to re-heat without over cooking or without compromising the moist texture of salmon.

Can I Use A Tomato Based Salsa?

Absolutely yes. Use your favorite bottled salsa or homemade like this Essential Restaurant Style Salsa. Any salsa will make a tasty salmon with salsa dinner.

Variations:

For a Southwestern flavor profile, switch out the Salsa Verde with my recipe for Black Bean Corn Salsa Dip.

Storage

If you have any leftovers, place salmon is an air tight container in the refrigerator. It will keep for 2 – 3 days. Tip: Use any leftover cooked salmon on a tossed salad.

Recipe For Mexican Salmon With Salsa Verde

Salmon fillet roasted with Mexican spices and served with black beans and rice.

And if you’re looking for more seafood recipes, don’t miss my Seafood Category. You’l find lots of great recipe ideas, including the most popular on my site for Heavenly Halibut, broiled halibut fillets.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican salmon with salsa served with rice and beans.
Print Recipe
5 from 1 vote

Mexican Salmon with Salsa Verde

Tender flaky oven roasted Salmon dusted with cumin and chile powder and topped with refreshing tomatillo salsa. An exciting and nutritious Mexican Salmon entree that's ready in about 20 minutes = weeknight perfect.
Prep Time2 minutes
Cook Time20 minutes
Total Time22 minutes
Course: Main Course Seafood
Cuisine: Mexican
Diet: Gluten Free
Servings: 8
Calories: 152kcal
Author: Lea Ann Brown

Ingredients

  • 4 Salmon Fillets rinsed, patted dry
  • 1 Tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon New Mexico Chile Powder or ancho chile powder
  • 1 Cup Tomatillo Salsa

Instructions

  • Preheat oven to 400 degrees
  • Place the salmon fillets, skin side down on a baking sheet that's been sprayed with PAM. Using a silicone pastry brush, brush salmon fillet flesh with olive oil.
  • In a small bowl, combine the cumin, coriander, chile powder and salt and pepper.
  • Pat (don't rub)the spice mix on top of the flesh of the salmon.
  • Bake the salmon until the flesh starts to flake. To check doneness, use the back of a fork to press on the salmon. If the salmon starts to flake its done. If you start to see albumen (the white liquid in the salmon) the salmon is cooked,
  • Divide the salmon among 4 dinner plates and top each with a spoonful of Tomatillo Salsa.

Notes

Depending on how heavy the side dishes are, this recipe will feed 8 people. Just divide each fillet into two portions.
PRO TIP if you start to see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white. Once you start to see albumen it’s time to remove it from the heat. Too much albumin will indicate that the fish will be dry.

Nutrition

Calories: 152kcal | Carbohydrates: 2g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 245mg | Potassium: 483mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Mexican Salmon …. It’s What’s For Dinner

Crock Pot Ham and Beans – Fail Proof Slow Cooker Method

By 25 Comments

Old Fashioned Crock Pot Ham and beans can be made with a leftover ham bone or a meaty ham shank. Served with corn bread and you’ve got some good old fashioned comfort food.

Crock pot ham and beans served in a white bowl with cornbread.

Old Fashioned Ham and bean soup was a meal that my mom served a lot when I was growing up. It wasn’t something that just appeared after Christmas to use up that holiday ham bone. She made it often, made it year round, and used ham shank or chopped cooked ham. Following her cue, and using her recipe, I’ve probably made this ham and bean recipe in the crock pot hundreds of times. Let’s take a look.

Aside from using the modern convenience of an electric crock pot, this is a very old fashioned recipe for ham and beans.

Table of contents

Why This Crock Pot Recipe Works

  • The flavor combination for this crock pot ham and beans recipe is simply outstanding and with creamy white beans, outstanding in texture. Using the crock pot’s expertise for low and slow cooking, insures it’s success.
  • If you’re intimidated by cooking dried beans, let your slow cooker do the work. It makes the cooking method virtually hands-off and results in a soft creamy bean.
  • You’ll learn how to thicken the broth with a simple procedure smashing some of the beans.
  • A long-slow cook is allows all of that ham flavor to penetrate those beans.

Let’s take a look.

Ingredients, With Variations and Why They Matter

ingredients to make slow cooker ham and beans

Best Beans For Ham and Beans

  • White Beans: Great Northern White beans are my choice here. Large, plump, creamy once cooked, and perfect for ham and beans.
  • Navy Beans: What’s the difference between Navy Beans and Great Northern White Beans? Navy beans are smaller, and have thicker skins. The flavors are similar. Substitute the smaller Navy Beans if you have them, the only difference it will make to the soup will be the size of the bean. Dried cannellini beans are also a popular choice.
  • IMPORTANT PRO TIP If you use White Navy Beans, you’ll need to boil them stove-top before adding them to the crock-pot. Some crock-pot temperatures will not cook Navy Beans to a point where they won’t cause stomach and digestion issues.

Ham Options

  • Ham Shank: I recommend a nice big meaty ham shank is preferred for this recipe. I like to buy ham shanks from Whole Foods. Seasoned, uncured and excellent in flavor. The meat that comes off this ham shank is superior in quality. A reputable butcher shop is another resource for a nice meaty ham shank.
  • Ham Hock vs. Ham Shank: Ham hocks tend to be bonier and have less meat. That’s because they come from the “ankle” part of the leg. Ham shank on the other hand is meatier because it comes from the leg area just below the shoulder and hip. You can substitute ham hocks, they’ll bring that smoky ham flavor to the soup, but with much less meat.
  • Ham Bone: And by all means, whether from a spiral cut ham or a ham roast, this is a perfect recipe to use that Holiday leftover ham bone. Crock Pot ham and bean soup is the first thing I make during the holidays, once that ham as been devoured.

Seasoning For Ham and Beans

I love using my Soup Seasoning Mix . It’s a traditional seasoning for 15-Bean Soup and works beautifully for Ham and Beans. It’s a mix of dried herbs and spices that delivers great flavor to any brothy soup.

During fresh herb season, try this combination:

  • 2 sprigs of fresh thyme,
  • 2 sprigs of fresh rosemary,
  • a bay leaf
  • and 1 tablespoon brown sugar.

Just add them to the crock pot and the great northern white beans soak up the flavor from that sweet salty ham shank. And the rest is culinary history.

Mirepoix: Don’t skip it! Mirepoix is a very common vegetable mixture to season soups. If you’re in culinary school, the ratio is important. Two parts onion to one part each celery and carrots. For this recipe, I used one cup of each. Practice you knife skills and try to get even small cubes for each vegetable. Flavor and texture will be more consistent if you do.

Should You Soak Beans Before Cooking?

  • You don’t have to soak dried beans overnight. But here’s the benefit of doing so. Soaking dried beans overnight will simply reduce the time it takes them to cook them to a tender state. Soaking beans overnight will also improve their texture. I always soak beans overnight.
  • If you forgot to soak dried beans the night before, never fear, you can always use the heat soaking method. Cover the beans with water, the water level should be two inches above the beans. Bring them to a boil stove-top and cooking time will only be two minutes. Turn off the heat, let them soak for two hours and then start the cooking process.
  • What Happens If You Don’t Soak? I must admit, that I’ve added rinsed and sorted dried beans directly to my crockpot and cooked them on low until tender. No soaking at all. It works fine because you’re using a slow cooking method to gently bring those beans into tender goodness.
  • Should I Drain The Soaking Water Before Cooking? Yes and No. There are several theories about this. The science behind draining the soaking water and adding new liquid dictates that you’re removing some of the sugar components that cause gassiness. On the other hand cooking the beans in the same water they soaked, can also create a thicker broth. For this recipe, you’re using chicken broth to cook the beans, so yes, you’ll drain the water.
  • Water or Chicken Broth? Yes. If you want to soak the beans in chicken broth, you’ll need to place the container in the refrigerator overnight. I usually don’t have that sort of room in the fridge. No need to drain the broth and add new broth to cook the beans.

Step by Step Instructions, It’s Easy

cooking chopped carrots, celery and onions to make slow cooker ham and beans
  1. Step 1: Rinse 1 pound dried Great Northern White Beans and sort for misfits. Cover with two inches of water and soak overnight. No need to refrigerate while soaking beans. I use my crockpot insert for this.
  2. Step 3: Make the Mirepoix: Saute the celery, onions and carrots. Add a couple of tablespoons of oil to a hot pan stovetop. Saute the vegetables until just getting tender, about 5 minutes.
Ham hock, white beans, vegetables and seasonings in crockpot to make ham and beans
  1. Step 4: Add the drained Great Northern Beans, vegetables, ham shank and seasonings to the slow cooker.
Adding chicken broth to ingredients to make crockpot ham and beans
  1. Step 5: Add the chicken broth and you’re ready to cook. Set the crock pot on low and cook for 7-ish hours. Depending on how fresh your dried beans are, the soup could be ready in 6 hours or perhaps as long as 8 hours. Also, beans that have been soaked overnight will cook faster.
  2. To Finish: To finish the soup. Once the beans are tender, remove the ham shank. When the ham shank or ham bone is cool enough to handle, using two forks, shred the meat from the bone. Add the shredded pork back into the soup.

Tip For Success

Make sure your dried beans are fresh. If you’ve had a sack of beans in the pantry for a few years, it may be the culprit for the beans not cooking to a soft stage.

FAQ’s

Can I Use Canned Beans Instead of Dried Beans?

Yes, but the cooking time will be reduced dramatically. Canned beans are already cooked, so be sure not to over-cook or they’ll become mushy. Add the mirepoix, the ha, shank, liquid and seasoning to the crock pot. Cook on low for about 4 hours, add the canned beans and cook until warmed. Remember to drain and rinse the beans before adding.

How Do I Thicken My Ham and Bean Soup

Use a potato masher. Once the soup is cooked, before serving, use a potato masher to mash some of the beans. This will naturally thicken the soup. You can also use a fork to mash some of the beans against the side of the crock pot.

How To Eat Ham and Beans with Cornbread

How to eat crockpot ham and beans with cornbread.
  • I’m of the opinion it should be a law to serve ham and beans with cornbread.
  • Place a good sized slice of cornbread in the plate with the ham and beans.
  • Use a spoon to gather a bit of the cornbread, a piece or two of ham and of course some of those soft creamy beans. The flavor combo is divine.
  • A sprinkle of raw chopped sweet onions is also a nice addition.

Storage and Reheating

  • Refrigerator: Store any leftover ham and beans in an airtight container in the refrigerator for up to 4 days. Reheat stove-top or microwave to reheat.
  • Freezer: Ham and beans will keep in the freezer for up to three months. I like to use a freezer zip-lock style bag. Place the leftovers in the bag, squeeze out the air and store flat to take advantage of freezer space. Thaw in the refrigerator overnight.

Recipe for Crock Pot Ham and Beans

Crockpot ham and beans served with cornbread.

And if you’ve been toying with the idea of making homemade cornbread, take a look at my recipe. It’s one of the most popular recipes on my site.

More Dried Bean Soup Recipes

And if you’re a soup fanatic like we are here on the ranch, you won’t want to miss my Soup Category. You’ll find lots of delicious soup recipes. Including the most popular bean soups on my site, Anthony Bourdain’s New Mexico Beef Chili Recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Crockpot ham and beans served with cornbread.
Print Recipe
5 from 1 vote

Crock Pot Ham and Beans

Ham and Beans made oh-so easy in your crock pot. Creamy Great Northern Beans, smoky salty chunks of ham, sweet and spicy corn bread and you've got a winning comfort food combination.
Prep Time15 minutes
Cook Time7 hours
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 83kcal
Author: Lea Ann Brown

Equipment

  • Crockpot, Slow Cooker

Ingredients

  • 1 pound Great Northern White Beans sorted for misfits and rinsed. Or you can use Navy beans
  • enough water to cover beans by 2 inches
  • 1 Tablespoon olive oil
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup sweet onion diced
  • 6 cups chicken broth or water
  • 1 ham shank or ham bone
  • 1 Tablespoon Soup Seasoning Mix or 2 bay leaves and 1 teaspoon dried thyme
  • corn bread for serving

Instructions

  • Rinse beans and sort for misfits.
  • Cover the beans with water. The water level should be 2 inches above the beans. Soak the beans overnight. No need to refrigerate while soaking. The next morning, drain the water.
  • Heat a fry an over medium high heat. Once the pan is hot, add 1 tablespoon oil. Add the celery, onions and carrots. Saute until until tender, about 5 minutes.
  • Add the beans, the cooked vegetables, the ham shank, chicken broth and Soup Seasoning Mix to the crock pot.
  • Let cook on low for 6 – 7 hours on low or until beans are tender.
  • Remove ham hock and when it's cool enough to handle, shred meat and return the meat to the crock of beans
  • Season with salt and pepper.
  • To serve, place a square of cornbread in a soup bowl. Ladle a couple of scoops of ham and beans beside the corn bread and sprinkle with chopped raw onion.

Notes

If you forgot to soak dried beans the night before, never fear, you can always use the heat soaking method. Cover the beans with water, the water level should be two inches above the beans. Bring them to a boil stove-top and cook for two minutes. Turn off the heat, let them soak for two hours and then start the cooking process.
If you want to soak the beans in chicken broth, you’ll need to place the container in the refrigerator overnight. I usually don’t have that sort of room in the fridge. No need to drain the broth and add new broth to cook the beans. 
If you don’t keep a supply of Soup Seasoning Mix in your pantry, use this simple ham and beans seasoning:
  • 2 sprigs of fresh thyme,
  • 2 sprigs of fresh rosemary,
  • a bay leaf
  • and 1 tablespoon brown sugar.

Nutrition

Calories: 83kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 537mg | Potassium: 405mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2184IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg

Slow Cooker Old Fashioned Ham and Beans …It’s what’s for Dinner.

Chipotle Spicy Sweet Potato Soup with Apples

By 31 Comments

With chipotle, apples, ginger and lime, this savory spicy Sweet Potato Soup recipe is a healthy and hearty Fall dinner entree. Serve along side a green salad for a super healthy meal.

Chipotle Sweet Potato Soup garnished with pepita seeds, cilantro and sour cream.

This recipe was first published in February, 2015 and updated November, 2020

About This Soup and Why It Works

When the weather turns chilly, this is one of the first soup recipes I turn to, to celebrate Fall.

The prep for this soup is easy and the reward a complex set of flavors that will wow your dinner crowd.

This spicy sweet potato soup is a one pot meal that the whole family will love. Paired with a simple green salad and some bread, it’s the perfect light dinner.

Sweet potatoes are super healthy, packed with nutrients, antioxidants and fiber. Making them a wise choice for health. Adding adobo sauce from a can of chipotle peppers, adds spicy smoky fun and excitement to the overall flavor.

The ease of this sweet potato soup recipe is just an added bonus to the flavor that comes along for the ride. Onions, celery, Granny Smith apples are just the beginning of the lineup.

In the end you have a combination of sweet, savory, spicy and creamy. Sounds perfect, doesn’t it?

Ingredients for Spicy Sweet Potato Soup

Ingredients to make spicy sweet potato soup.
  • Chicken Broth: Is the only liquid used to make this soup which makes this a non-dairy sweet potato soup.
  • Onions and Celery: Onions and celery are sauteed in oil and butter for the foundation to build flavor. Sweet onions or yellow onions are used for this soup.
  • Oil and Butter: Why use both? Butter brings that buttery flavor, while vegetable oil, with its higher heat index will keep the butter from burning, allowing you to saute the onions and celery to their desired tenderness.
  • Ginger and Garlic: Ginger has a great flavor profile to compliment sweet potato and would soup be soup without garlic?
  • Granny Smith Apples: A crisp hard apple with a sharp flavor offsets the sweetness of the sweet potato.
  • Chipotle Sauce: Using the sauce that surrounds those chipotle peppers in adobo brings a welcome just right spicy heat and smoky flavor.
  • Lime Juice: Acidic lime juice balances and brightens flavors.

Ingredient Swaps

  • Chicken Broth: Substitute Vegetable Broth to make this a vegetarian sweet potato soup.
  • Granny Smith Apples: You can substitute any crisp tart apple for the Granny Smith Apples. Pink Lady Apples, Braeburn, McIntosh, or Jonathan apples are a good choice. Avoid sweet apples like Gala, or Golden Delicious. With the sweetness from the sweet potato, a sweet apple will make the soup overly sweet.
  • Chipotle Sauce: Don’t have a can of Chipotle Peppers en Adobo? Use 1 Tablespoon of Tomato Paste and 1 teaspoon of hot smoked paprika.
  • Lime Juice: Out of limes? Add 1 teaspoon of apple cider vinegar instead. It will serve the same purpose to balance and brighten the flavor.
  • Sweet Potatoes: You can substitute Butternut Squash for the Sweet Potatoes. The soup won’t be quite as sweet but still incredible with flavor.
  • Sour Cream: This soup is shown garnished with sour cream. You can switch out the sour cream with non-fat Greek yogurt for a healthier option.

How To Make Spicy Sweet Potato Soup

Sauteeing onion and celery to make spicy sweet potato soup
Step 1
Adding chipotle sauce to sweet potato soup
Step 2
  • Step 1: Add butter and olive oil to a Dutch oven. When butter starts to bubble, add the celery and onion and cook until tender, about 5 – 6 minutes.
  • Step 2: Add chopped apples, garlic, and ginger. Cook until fragrant, about 2 minutes.
Adding sweet potatoes to broth to make sweet potato soup

Step 3
Using an immersion blender to puree curried butternut squash soup
Step 4
  • Step 3: Add the stock, water and sweet potatoes to the pot. Increase the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer soup until the vegetables are tender, 25 – 30 minutes.
  • Step 4: Using an immersion blender, puree the soup until smooth.
  • Serve and garnish with cilantro, pepita seeds and sour cream.

FAQ’s and Tips

What’s the best way to cut ginger?

I pick around the ginger bin for the smallest piece I can find because it usually goes bad in the fridge before I can use it all. Freeze it! Put it in a plastic bag and freeze it and when you need a little, just pull it out and zest it using a microplane. You don’t even need to peel it. No more wrestling with mincing that fibrous chunk of ginger.

When chopping cilantro, do you chop the stems?

You really don’t need to spend time scraping the leaves from the stalks. Just chop it together with the leaves. Unlike other leafy herbs, the stalks of cilantro are not bitter. You can use it all.

Can I substitute butternut squash soup for sweet potato?

Absolutely. The soup won’t be quite as sweet, but the flavor will still be outstanding. Pro tip: Add carrot to butternut squash soup for color.

Can I use a blender if I don’t have an immersion blender?

Yes, but be careful with the hot liquid. Only fill the canister of the blender half full. Place the lid on top, slightly ajar, holding the lid with your hand. Blend in batches.

How do you swirl cream on top of soup?

Drizzle don’t drop. Use a squeeze bottle to drizzle cream, yogurt or sour cream over any soup. Thin yogurt or sour cream with milk. Don’t just plop a dollop in the center of the soup. A drizzle is much prettier don’t you think? To make the simple design in the photography, just take a toothpick and drag through the strip of sour cream.

Chipotle Sweet Potato Soup Recipe with Apple

Spicy Sweet Potato Soup garnished with sour cream and pepita seeds.

Just serve this with a simple tossed salad and some crusty bread. A perfect Fall meal.

I hope you give this spicy Sweet Potato Soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

And please scroll down and leave a message about your experience with the recipe. Your feedback is valuable to me for developing future recipes. And if you have a favorite Sweet Potato Soup recipe, let me know, I'd love to give it a try.

Relates Recipes

Looking for more sweet potato soups? Don’t mis this Chicken Soup with Sweet Potatoes. It’s super easy and super delish. One your family will devour.

And if you love soup recipes as much as we do, don’t miss my Soup Category, you’ll find lots of great recipes, along with the most popular on my site for Anthony Bourdain’s New Mexico Style Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy Sweet Potato Soup with Chipotle and Apples
Print Recipe
5 from 5 votes

Spicy Sweet Potato Soup Recipe with Apples

With chipotle, apples, ginger and lime, this savory Sweet Potato Soup recipe is a healthy and hearty Fall dinner entree. Serve along side a green salad for a super healthy meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup, Stews and Chilis
Cuisine: Mexican, Southwestern
Diet: Gluten Free, Vegetarian
Servings: 8
Calories: 165kcal
Author: Lea Ann Brown

Ingredients

  • 1 tablespoon Vegetable oil
  • 1 tablespoon Butter
  • 1 ½ cups Yellow onion chopped
  • 2 ribs Celery cut crosswise into thin slices
  • 2 Granny Smith apples cores removed and cut into 1 inch dice
  • 1 large clove garlic peeled and thin sliced
  • 1 teaspoon Fresh ginger grated
  • 1 tablespoon Adobo sauce from canned chipotles with adobo or more depending on taste and heat level
  • salt and pepper to taste
  • 4 cups Chicken or vegetable broth
  • 1 cup Water
  • 1 ½ pounds Sweet potatoes peeled and cut into 1 inch dice
  • 1 tablespoon Lime juice fresh squeezed
  • 2 tablespoons Toasted Pepita Seeds
  • Cilantro leaves and Greek Yogurt or Sour Cream for garnish

Instructions

  • Place a large Dutch oven over medium heat. Once hot, add the oil and butter and heat until the butter melts.
  • Add the onion and celery and cook until tender and translucent, about 6 minutes.
  • Add the apples, garlic, ginger and chipotle sauce. Season with salt and pepper and cook until fragrant, about 2 minutes.
  • Add the stock, water and sweet potatoes to the pot. Increase the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer soup until the vegetables are tender, 25 – 30 minutes.
  • Using an immersion blender, puree the soup until smooth. Add the lime juice, taste and adjust seasoning with salt and pepper.
  • Divide soup among bowls, garnish with pumpkin seeds and cilantro leaves and serve.

Notes

Using a blender if you don’t have an immersion blender: Be careful with the hot liquid. Only fill the canister of the blender half full. Place the lid on top, slightly ajar, holding the lid with your hand. Blend in batches.
Can I substitute Butternut Squash for Sweet Potato? Absolutely. The soup won’t be quite as sweet, but the flavor will still be outstanding.
Culinary School tip: Add carrot to butternut squash soup for color.
Culinary School Tip: Keep fresh ginger in the freezer. When you need some, grate it with a microplane zester. No need to even peel the ginger.
Out of limes? Add 1 teaspoon of apple cider vinegar instead. It will serve the same purpose to balance and brighten the flavor.

Nutrition

Calories: 165kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 874mg | Potassium: 519mg | Fiber: 4g | Sugar: 10g | Vitamin A: 12179IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 1mg

Spicy Sweet Potato Soup with Apples and Chipotle …It’s what’s for Dinner.