Originally published by How Sweet Eats on August 14, 2023

Written by Jessica Merchant


These grilled fish tacos are a summer favorite for us. Smoky, flavorful grilled fish is served on warm tortillas with a crisp and refreshing jalapeño slaw made with fresh corn. We adore this lovely light meal that is packed with flavor!

Have a Monday margarita with this taco!!

Photo from Pinterest

These grilled fish tacos are such an easy, delicious way to make your weeknight meal shine. The fish is smoky, flaky and buttery. The jalapeno corn slaw is crunchy and refreshing with a bite of heat and citrus. The whole combination is incredible.

While it’s true that I’ll put just about another in a taco, fish tacos are one of our favorites. Especially Eddie’s. He doesn’t love Mexican food as much as I do, but he will gladly take a fish taco any day.

Beer battered fish tacos are probably my number one choice. But what I love about these grilled fish tacos is that they are so smoky and light. You know how it can be SO HOT in the summer that you barely have an appetite? Like it’s almost too hot to eat?

Photo from Pinterest

These are perfect for those hot nights. First, you grill the fish so no need to heat up the house with the oven. And second, they are easy, customizable and such a lovely light meal. No feeling like you downed an entire bowl of queso after finishing these

Unless, of course, you downed an entire bowl of queso after finishing these.

When it comes to the fish, I like to use a mild white fish for this. Something like cod. I already have a recipe for summer salmon tacos, but salmon works here too. Basically, if you like the fish, you will enjoy it in these tacos.

I use lots of smoky spices. Smoked paprika, cumin, some garlic, a pinch of chipotle chili powder. Layering the flavor is the name of the game here and I want flavor in every single bite of taco!

One way that I make these fish tacos come off the grill so perfectly flaky and buttery is by using a grill panThis all clad one is my favorite – I have two and use them almost every single day. I spray them with an avocado oil spray or something similar and then place the fish on the grill pan, then the whole thing directly on the grill.

This also helps to ensure that the fish doesn’t flake off and fall in between the grates when you’re flipping it or trying to remove it from the grill. It’s the easiest way to do it, especially if you’re a beginner.

If I have big pieces of fish, then I feel confident throwing them directly on the grates. But just keep in mind that fish cooks fast on the grill – you don’t want to overcook it!

Photo from Pinterest


This slaw may be our favorite summer slaw so far. And you know that we are suckers for a good, crunchy slaw.

I love the refreshing, crisp bite that the slaw gives to the taco, especially since the fish is so soft and practically melts in your mouth.

This slaw is made with super thinly sliced green cabbage, corn cut straight from the cob, jalapeño peppers from the garden, tons of fresh cilantro, a little lime and lots of salt and pepper. Trust me when I say that you will want to eat this as a salad! In fact, it could be a side salad or side dish for these tacos. If you don’t want to put the slaw directly in the taco, just serve it on the side!

It is SO crunchy. So crispy. Perfectly sweet and savory with a hint of spice.

The other toppings I love for these tacos? My quick pickled onions. Some crumbly cotija cheese. A few spritzes of fresh lime. And maybe some extra cilantro.

Those are the basics for me, but of course you can add anything else you love.



These grilled fish tacos are a summer favorite for us. Smoky, flavorful grilled fish is served on warm tortillas with a crisp and refreshing jalapeño slaw made with fresh corn. We adore this lovely light meal that is packed with flavor!


  • 1 pound cod, or similar fish
  • kosher salt and pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chipotle chili powder
  • flour or corn tortillas, your choice
  • pickled onions, for topping
  • crumbled cotija cheese, for topping
  • fresh cilantro, for topping
  • fresh lime wedges, for spritzing


    • 1 small green cabbage, thinly sliced
    • 2 to 3 ears of grilled corn, corn cut from the cob
    • 2 jalapeño peppers, thinly sliced and seeds removed
    •  cup chopped cilantro
    • 2 tablespoons freshly squeezed lime juice
    • 2 tablespoons olive oil
    • kosher salt and pepper


  • Preheat your grill to the highest setting. As a note, I like to grill the corn for the slaw. Sometimes I will do that first and then make the slaw, because the fish cooks so quickly!
  • Pat the fish dry with a paper towel. Season it all over with salt and pepper, then sprinkle all over with the spices. Place the fish on a grill pan (or directly on the grates if you’re not using one).
  • Place the grill pan directly on the grill. You can also place a few ears of corn on the cob directly on the grill grates to use for the slaw if you didn’t do that yet.
  • Grill the fish for 2 to 3 minutes with the lid closed, then gently flip the fish and grill for another 2 to 3 minutes more. It should be flaky and opaque when finished.

  • Warm the tortillas if you wish. To assemble the tacos, add the fish on first then top with the slaw, some pickled onions, cotija cheese and cilantro. Spritz with lime


  • Place the cabbage, corn peppers and cilantro in a large bowl. Add a big pinch of salt and pepper. Add in the lime juice and the olive oil. Toss a bunch of times with kitchen tongs until combined. Taste and season with more salt and pepper if necessary.

Jalapeño Popper Dip

Originally Published by Southern Living on July 20, 2023

Written by Julia Levy




Active Time: 20 mins
Total Time: 40 mins
Servings: 8

If stuffed jalapeños are always a hit at your gatherings, then you and your friends will get a kick out of this baked Jalapeño Popper Dip. Cheesy, spicy, and creamy, this dip is perfect for any gathering. Tailgating events, family reunions, holiday parties, and the like all call for a spread of savory appetizers. Oftentimes, a crowd-pleasing dip earns even more praise than the main course!

This recipe yields eight delicious servings, but, if your guest list is longer, it can easily be doubled. With only 20 minutes of active time in the kitchen, this quick, simple appetizer levels up any party spread.

What Is Jalapeño Popper Dip?

Reminiscent of a favorite appetizer, jalapeño popper dip is all the good of stuffed jalapeños packed into a shareable party dip. It’s delicious as is, but, for even more color and texture, fold in chopped red and yellow bell peppers.

Ingredients for Jalapeño Popper Dip

Cheesy, spicy, and creamy—this baked dip is perfect for any gathering. Here’s what you need to make it:

  • Bacon: Bacon adds a smoky flavor and savory bite to the spice.
  • Cream cheese, sour cream, and mayonnaise: Softened cream cheese, mayonnaise, and sour cream create a smooth, creamy base for this dip recipe.
  • Jalapeños: Both fresh and pickled, jalapeños lend a spicy kick to an ultra-rich dip. Pickled jalapeños also go great in nachospimento cheese and sandwiches.
  • Cilantro: This herb brightens up this spicy dip, lending a light, fresh flair.
  • Spices: Garlic powder, onion powder, and chili powder heat up dip.
  • Cheese: Cheddar and pepper Jack cheese add a the ooey-gooey factor.

What To Serve With Jalapeño Popper Dip

With a creamy, cheesy base, this spicy dip is smooth and spreadable—making it the perfect topper for heavy chips, crackers, or mini toasts. For another simple way to impress your guest, try dressing up the table with a crudités platter—veggie slices pair great with Jalapeño Popper Dip, too!

Can You Make Jalapeño Popper Dip Ahead?

If you’re planning ahead, you’re in luck! This Jalapeño Popper Dip can be made up to three days in advance before baking. And if you want to serve it fresh, just cover tightly and stow in the fridge until it’s time to bake. Bake as directed or until heated through.

Can You Reheat Jalapeño Popper Dip? 

Leftovers are a rarity with a dip that tastes this good. But, if you do wind up with a little extra on hand, a quick reheat delivers the same fresh taste.

Simply pop it in the microwave on 50 percent power for one minute. Leftovers can last up to four days.

Cooking Tips

Jalapeños lend this recipe a significant bite as is, but to amp up the spice even more, one Southern Living Member recommends doubling the jalapeños. Spice tolerance differers person to person, so add slowly, and adjust as needed.


  • 6 thick-cut bacon slices, chopped
  • 8 ounces cream cheese, softened
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons finely chopped pickled jalapeños
  • 2 large fresh jalapeños, finely chopped (about ½  cup), divided
  • 1/4 cup chopped fresh cilantro, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 6 ounces sharp Cheddar cheese, shredded (about 1 ½ cups), divided
  • 6 ounces Pepper Jack cheese, shredded (about 1 ½ cups), divided
  • Corn tortilla chips, for serving


  1. Cook bacon:

    Preheat oven to 350°F. Heat a medium nonstick skillet over medium. Add bacon; cook, stirring often, until crisp, about 6 minutes. Transfer to a paper-towel lined plate.

  2. Make dip mixture:

    Stir together cream cheese, mayonnaise, sour cream, pickled jalapeños, 1/3 cup of the fresh jalapeños, 3 tablespoons of the cilantro, garlic powder, onion powder, and chili powder in a large bowl. Fold in 1 cup of each of the cheeses and 1/3 cup of the bacon. Transfer to a 1 1/2-quart baking dish greased with cooking spray or a medium cast-iron skillet. Sprinkle evenly with remaining cheeses, bacon, and fresh jalapeños.

  3. Bake dip:

    Bake in preheated oven until bubbly and golden, about 20 minutes. Sprinkle with remaining cilantro; serve hot with tortilla chips

Air Fryer Fried Pickles

Originally published by The Pioneer Woman on July 26, 2023

Written by Ree Drummond

Photo by Caitlin Bensel

I was a little late to the air fryer party, but now I’m obsessed! I want to try all of the best air fryer recipesgrilled cheeseschicken parmfried okra… everything! This magnificent little countertop contraption surprises me every time in just how well it crisps and browns different foods, like these air fryer fried pickles. Seriously, one bite and you won’t believe they weren’t deep fried. They’re so quick and easy to make for an after-school snackappetizer, or at-home tailgate munchie. Eat ’em hot and fresh with homemade ranch!

Are pickles good in the air fryer?

They’re better than good! Sometimes I don’t feel like dealing with a cast-iron skillet full of hot oil, but an air fryer is the next best thing. These pickles “fry” up so nice and crispy, and they’re a little on the healthier side, too.

How do you get the breading to stick to the pickles?

Make sure the pickles are very dry before you bread them. The best way to do that is to put the pickles on a layer of paper towels and pat ’em dry with more paper towels. Remove as much moisture as possible.

What is the trick to crispy fried pickles?

Trick #1: Dry your pickles. Trick #2: Spritz them with cooking spray just before you “fry” them. This helps them crisp up and get golden brown! An olive oil cooking spray will taste best.

YIELDS:4 serving(s)
PREP TIME:40 mins
TOTAL TIME:40 mins


  • 116-oz. jar dill pickle chips, drained
  • 1/2 c.all-purpose flour
  • 3large egg whites
  • 2/3 c.breadcrumbs
  • 1/3 c.yellow cornmeal
  • 1/4 salt, plus more to taste
  • Cooking spray (use olive oil spray for the best flavor)
  • Ranch dressing, for serve


  1. For the pickles: Preheat a 3 1/2-quart air fryer to 390ºF. Set a wire rack on a baking sheet. Line a second baking sheet with paper towels and spread out the pickles on the towels; pat dry with more paper towels, pressing gently to remove as much moisture as possible.
  2.  Put the flour in a medium bowl. In another bowl, beat the egg whites with 1/4 cup of water until frothy. In a third bowl, combine the breadcrumbs, cornmeal, and salt.
  3. Bread the pickles, 4 to 6 at a time. First, toss the pickles in the flour and shake off any excess. Then, dunk them in the egg mixture to completely coat and shake to remove any excess. Finally, toss them in the cornmeal mixture, pressing gently to adhere. Arrange the breaded pickles on the rack on the baking sheet.
  4. Spray half of the breaded pickles with cooking spray, then arrange sprayed-side down in the air fryer basket in a single layer. Spray the pickles again. Cook until very crunchy and browned on both sides, about 8 minutes. Lightly sprinkle the pickles with salt, remove to a serving plate, and repeat with the remaining pickles. Serve with ranch dressing for dipping.

Tip: Look for thick dill pickle slices! They’ll hold up well to the breading.

Jalapeno-Cheddar Beer Bread

Originally published by Food Network

Written by Justine Lee


Photo by Matt Armendariz


  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 20 min
  • Yield: 1 loaf
This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.



Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
Pour the beer-butter mixture into the flour mixture and fold until just combined (it’s ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Corn and jalapeños add a delicious kick to this sheet-pan chicken dish

Originally published by The Seattle Times on August 6, 2023

Written by Melissa Clark


Sheet-pan chicken thighs with spicy corn. Marinate your chicken thighs in pickled jalapeño brine, then toss the peppers with fresh summer corn and lime for a dinner that’s spicy, sweet, salty and sour. Food styled by Simon… (David Malosh / The New York Times)


The beginning of corn season requires speed and simplicity. You want the fastest, easiest way to get that pile of evanescently sweet, nubby cobs on the table, ready for butter-slathering and gleeful chomping. A dip in boiling water, a quick sear on the grill or even a zap in the microwave all make the most of those fleeting first ears without much fuss.

But, as the season advances, the desire to mix it up inevitably sets in. Now is the time for recipes that require a bit more time and work, yet are absolutely worth the delayed gratification.

My basil chicken with corn and jalapeños, a sheet-pan meal that brings out the more complex side of summer corn, is made for this moment. Preparing it isn’t hard, but you will need a half-hour at the very least to marinate the chicken in mayonnaise, basil, garlic and a few tablespoons of brine from a jar of pickled jalapeños.

While you’re off doing something (or nothing) else, the brine and mayonnaise work their magic together, adding both salt and spice, and locking in the juiciness of boneless chicken thighs. The egg in the mayonnaise helps the skinless meat turn golden as it roasts, which it does more effectively than oil alone.

I toss the pickled jalapeños with the corn kernels, then scatter the mixture around the thighs so that the corn caramelizes as it roasts, the jalapeños mellow and the fat from the chicken brings it all together.

The simplest way I’ve found for cutting the corn kernels from their cobs is to lay the shucked ear down on the cutting board, then slice off the kernels, rotating the ear as I go. Standing the ears up — whether in a bowl or balanced in the center tube of a Bundt pan — always sends the kernels flying all over the place, at least in my kitchen. Use whatever method works best for you, of course, but save those cobs. They lend loads of flavor and body to stocks and soups.

When you first add the corn mixture to the pan, it may seem like a lot, nearly burying the chicken, but rest assured the corn shrinks a lot as it cooks. In the end, it’s exactly right: a generous helping to celebrate the moment when corn season reaches its glorious peak.

Sheet-Pan Chicken Thighs With Spicy Corn

Total time: 55 minutes, plus at least 30 minutes’ marinating

Servings: 4 to 6

  • 2 pounds boneless, skinless chicken thighs
  • 1¾ teaspoons fine sea or table salt
  • 2 tablespoons mayonnaise
  • ¼ cup finely chopped basil, plus more for garnish
  • 2 garlic cloves, finely grated or minced
  • 1/3 cup chopped pickled jalapeños, plus brine from the jar
  • 4 cups fresh or frozen corn kernels (from about 4 ears)
  • 3 tablespoons olive oil, plus more for drizzling
  • 5 scallions, thinly sliced
  • 1 jalapeño, sliced into rings
  • 1 lime, halved
  1. Season the chicken all over with ¾ teaspoon of salt. In a large bowl, stir together the mayonnaise, basil, garlic and 2 tablespoons jalapeño brine. Add the chicken to the marinade. Cover and refrigerate for 30 minutes and up to 6 hours.
  2. Heat oven to 425 degrees. In a medium bowl, toss together corn, pickled jalapeños, olive oil, remaining 1 teaspoon salt and half of the scallions (save remaining scallions for serving).
  3. Arrange the chicken on a baking sheet, spacing it out. Roast for 12 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken and corn with oil. Continue to roast until the chicken is cooked through, 10 to 15 minutes longer, stirring the corn once while roasting.
  4. Turn the broiler on high and broil the chicken and corn until golden brown in spots, 2 to 4 minutes (watch carefully so it doesn’t burn, though a little blistering is nice).
  5. Garnish chicken and corn with basil, remaining scallions and fresh jalapeño slices. Sprinkle with more pickled jalapeño brine and lime juice. Serve hot or at room temperature.

Recipe: Bacon-Wrapped, Jalapeno and Cheese Stuffed Shrimp

Originally published by Alabama Life & Culture on July 26, 2023

Written by David Holloway


Remember that they call it “fishing” and not “catching” for a reason. In short, be prepared to come home emptyhanded. But smart anglers plan for that possibility by buying extra bait shrimp ahead of time.

All you have to do is pick up a couple of pounds of large shrimp when you are picking up your bait shrimp. Nobody will be the wiser that you thought enough to plan ahead.

This one takes the sting out of coming home with no fish to show for your efforts and I promise you that nobody will complain. My only advice is to make more than you think you will need because folks will love it.

Bacon-Wrapped, Jalapeno and Cheese Stuffed Shrimp

4-6 servings


  • 2 pounds large shrimp, peeled and deveined
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons black pepper, freshly ground
  • 1/2 teaspoon cayenne pepper
  • 2 ounces Monterey Jack Cheese, cut into thin strips
  • 3 jalapeno peppers, halved, seeded, and cut into thin slices
  • 1 pound bacon, halved
  • 1/4 cup butter, melted
  • 1 lime, quartered (for garnish)
  • Plenty of skewers


  1. In a small bowl, mix together the garlic powder, paprika, black pepper, and cayenne pepper. Place the shrimp in a large bowl and season with 3/4 of the spice mixture, tossing to evenly coat the shrimp.
  2. Working with one shrimp at a time, make a slit about 3/4 inch long at the base of the shrimp and place one jalapeno slice and one cheese slice in the slit, then wrap the shrimp with half a slice of bacon.
  3. Thread the shrimp onto skewers and season lightly with remaining spice mixture, then brush the shrimp lightly with melted butter.
  4. Place the shrimp on a clean and oiled grilling grate and grill over high heat until the bacon crisps and the shrimp just cook through, about 2-3 minutes per side.

Brie & Prosciutto Jalapeño Poppers

Originally published by Breakfast Television on July 26, 2023

Witten by Steven Dunn


Photo by Steven Dunn



  • 6- 7 jalapeños
  • 1 wheel of Brie
  • 8 slice of prosciutto
  • onion maple jam
  • honey hog hot rub


  1. Start by assembling the poppers.
  2. Place then on the grill cheese side down to avoid it leaking out.
  3. Smoke at 250 for 1 hour or oven 400 for 7 – 8 minutes.
  4. Enjoy!

I Tried Trader Joe’s Jalapeño Limeade Margarita and Have a Lot of Thoughts

Originally published by the kitchn

Written by Choya Johnson


Photo by Choya Johnson

If there’s one thing that Trader Joe’s does, it’s keep the buzz alive by rolling out a slew of new items every month. While limited-edition options like Strawberry Lemonade Ice Bars and Golden Caramel Swirl Ice Cream have fans obsessed this summer, there’s another item that can’t seem to stay stocked on the shelves: the brand’s Organic Jalapeño Limeade.

When I heard that there was a Trader Joe’s-approved margarita recipe that uses the same mix that shoppers have been raving about, I just knew I had to try it. So, I headed to my local TJ’s and grabbed all the ingredients needed to kick off my weekend.

tajin on a plate, orange rim glasses, margarita mix, tequila, lime wedges on glass plate, jalapeno slices on glass plate

Photo by Choya Johnson


  • 2 tablespoons TJ’s Chile Lime Seasoning Blend
  • 1 TJ’s Lime, cut into wedges
  • ½ cup of ice
  • 1 ½ ounce of your favorite TJ’s Tequila
  • ¾ cup TJ’s Organic Jalapeño Limeade
  • 1 TJ’s Jalapeño, sliced to garnish

How to Make the Trader Joe’s Jalapeño Limeade Margarita

Pour your Trader Joe’s Chile Lime Seasoning on a plate or any shallow dish. After rubbing a lime wedge (or dipping your glass in agave, honey, or lemon juice) around the rim of your glass, dip the rim into the seasoning to coat it. Next add ice, Trader Joe’s tequila or the tequila of your choice (I used Campo Azul Añejo), and Trader Joe’s Organic Jalapeño Limeade Margarita Mix. Mix well, garnish with a lime wedge and slices of jalapeño, and enjoy.

My Honest Review of the Jalapeño Limeade Margarita

I can pretty much get behind any beverage placed in front of me and I’m willing to try anything once. This cocktail, however, wasn’t my favorite. Though spicy cocktails weren’t on the top of my list before trying this, I like to say that I can always appreciate a good drink no matter what it includes. This, however, isn’t one of those moments for me. Though it packed a lot of spice, it still lacked the flavor that other cocktails I’ve tested recently (like the Ginloma and Reba’s Strange Juice) delivered.

Someone who really enjoys heat-heavy cocktails might like this better, but I’m not sure the mix really delivers.

Creamy Any-Pickle Dressing

Originally published by Epicurious on July 7, 2023

Written by Asha Loupy


  • Active Time

    5 minutes

  • Total Time

    1 hour 5 minutes

What would happen if pickle dip met ranch? This dressing. Creamy, tangy, and briny to the max, the base starts with buttermilk, sour cream, dehydrated onion flakes, garlic powder, and the star of the show: pickles. While this dressing can be made with just one type of pickle (like classic dill varieties), it’s even tastier when made with a mix of pickled vegetables like cocktail onions, capers, pickled green beans, cornichons, and hot cherry peppers. It’s a great opportunity to play with different flavor profiles—like sweet, tangy, briny, or spicy—and tailor the dressing to your tastes depending on the variety you use. If a little sweetness is what you’re after, you can add some bread-and-butter pickles into the mix. Or, for a little bit of heat, try adding pickled jalapeños. It’s a fantastic way to use up any jar of pickled things you might have in the back of the fridge.

Because pickles come in so many shapes and sizes, a good rule of thumb is to measure them out by weight, not volume. But if you don’t have a kitchen scale, start with the lower end of the cup measurement and add more pickles to taste as you build the dressing. Use this dressing to make Tomato Panzanella or Grilled Chicken Salad (where it also doubles as a marinade), or spoon it over roasted potatoes, wedges of iceberg lettuce, or grilled vegetables, such as green beans or asparagus.

Note: For smaller, stronger pickled items such as capers, use only about ½–1 oz. (1–2 Tbsp.) total and combine them with larger, more mild pickles so the flavor of the dressing is not too strong.


Makes about 2¼ cups

5 oz. pickled vegetables (such as dill pickles, cornichons, cocktail onions, peperoncini, capers, jalapeños, and/or hot cherry peppers, cut into 1″ pieces if large; ⅔–1 cup), plus 4½ tsp. pickle brine
¼ cup (loosely packed) dill fronds
½ cup buttermilk
4½ tsp. dehydrated onion flakes
1 Tbsp. fresh lemon juice
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
1½ tsp. garlic powder
½ tsp. freshly ground pepper
½ tsp. sugar
1 cup sour cream
  1. Step 1

    Pulse 5 oz. pickled vegetables (such as dill pickles, cornichons, cocktail onions, peperoncini, capers, jalapeños, and/or hot cherry peppers), drained, cut into 1″ pieces if large; ⅔–1 cup), and ¼ cup (loosely packed) dill fronds in a food processor, scraping down sides as needed, until finely chopped (15–20 pulses). Add ½ cup buttermilk4½ tsp. pickle brine4½ tsp. dehydrated onion flakes1 Tbsp. fresh lemon juice1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1½ tsp. garlic powder½ tsp. freshly ground pepper, and ½ tsp. sugar and pulse to combine (5–10 pulses).

    Step 2

    Transfer mixture to an airtight container and stir in 1 cup sour cream. Taste dressing and season with more salt if needed. Cover and chill at least 1 hour. (Don’t skip the resting period; it allows the onion flakes to rehydrate and all of the flavors to meld.)

    Do Ahead: Dressing can be made 5 days ahead. Keep chilled.


Cheddar, Scallion, and Jalapeño Drop Biscuits

Originally published by Country Living on July 14, 2023

Written by Charlyne Mattox


These easy-make biscuits can be assembled and made while dinner is cooking!

Photo by: Becky Luigart-Stayner


Craving biscuits, but don’t want the fuss? We hear you! That’s why these drop biscuits were invented. You can get light, fluffy, great-with-stew biscuits without all the rolling and cutting (or flour-covered surfaces.)

Instead, you stir up this dough in a bowl, drop spoonfuls onto a preheated pan, and cook ’em off. They can be assembled and cooked while the stew is burbling!

Though a sheet pan will work okay for this recipe, you’ll have a lot more success with a cast-iron drop biscuit pan. It’ll ensure each biscuit is the same size (helping them all cook more evenly) and the heat from a preheated pan gives the bottoms of the biscuits the perfect crispy edges everyone loves. Get a cast-iron drop biscuit pan here.

YIELDS:7 serving(s)
PREP TIME:10 mins
TOTAL TIME:30 mins


  • 1 1/2 c.all-purpose flour, spooned and leveled
  • 2 tsp.baking powder
  • 1 salt
  • 6 tbsp.(3/4 stick) cold unsalted butter, cut into pieces, plus 2 tablespoons melted, divided
  • 1/4 c.chopped scallions
  • 1/2to 1 jalapeño, seeded and chopped
  • 2 Cheddar, grated (about 1/2 cup)
  • 3/4 c.whole milk



      1. Step 1Preheat oven to 400°F. Whisk together flour, baking powder, and salt in a bowl. Using a pastry blender or two knives, cut cold butter into flour mixture until it is the texture of coarse meal with some remaining pea-size pieces. Add scallions, jalapeño, and Cheddar and toss to coat.
      2. Step 2Stir in milk just until evenly moistened. Preheat cast-iron biscuit pan in oven for 5 minutes. Brush bottoms and sides of cups with melted butter. Scoop dough into biscuit cups. Bake until golden brown and cooked through, 15 to 18 minutes.