Adventures in the Kitchen
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Honey Basil Vinaigrette

This honey basil vinaigrette is everything. Basil, lemon, and honey make it a versatile salad dressing, dipping sauce, and much more.

jar of Honey Basil Vinaigrette

This vinaigrette is on steady rotation in my kitchen, but this spring, I paired it with my Grilled Lemon Chicken Skewers. It was an amazing combination.

A very long time ago, my friend Tracy and I attended cooking classes at William Sonoma. One of the salads we made became a staple in my house. I have tweaked it a bit, and been using it ever since. The salad was a Mango and Red Onion Salad with a Honey Basil Vinaigrette. This salad is a super popular dish in my cooking classes. It is so versatile and can be used year-round.

Homemade salad dressings are easy to make and you can customize. It takes minutes to whip up a jar of your favorite dressing. Store in the refrigerator for up to a week. I like less oil and more vinegar with a touch of brown sugar or honey.

The basil and honey created a fresh sauce that becomes a dipping sauce with the grilled chicken. Add a little rice or roasted potatoes and you have a satisfying dinner.

Tips for making Honey Basil Vinaigrette

  • Use a blender or food processor to get a smooth consistency.
  • Add the basil at the very end and just pulse.
  • Make a day ahead

Variations

  • Change the vinegar - try red wine vinegar or apple cider vinegar
  • Cut the honey for a more savory dressing
  • Add red pepper flakes for a little kick.

Each week I whip up a batch of this to use on salads or with grilled chicken and veggies. Make a salad with fresh corn and tomatoes or during the summer one with fresh peaches, goat cheese, and marcona almonds. The possibilities are endless.

jar of Honey Basil Vinaigrette

Honey Basil Vinaigrette

Cheri Liefeld
Dress up your salads, grilled chicken, and pizzas with this Honey Basil Vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Salads
Servings 1 cup

Ingredients
  

  • ¾ cup Champagne Vinegar
  • ¼ cup Dijon mustard
  • ¼ cup olive oi
  • l¼ cup + 2 tbsp honey
  • Juice of ½ lemon
  • Freshly ground pepper
  • Pinch of Kosher Salt
  • 2 tbsp fresh sweet basil chopped

Instructions
 

  • In a blender, add all ingredients except the basil. Process until smooth. Add sweet basil and pulse only until basil is blended into dressing. Pour into a jar or a bowl and cover. Refrigerate until ready to use.

Other Chicken recipes you might like:

Grilled Lemon Chicken Skewers

These grilled lemon chicken skewers have quickly become a year-round favorite! They’re easy and flavor-packed, totally kid-friendly, and perfect for weeknight dinners, barbecues, summer parties, and so much more. Serve them with my honey basil vinaigrette for a crowd-pleasing combo. 

plate of grilled lemon chicken skewers

My dinner parties have been limited to the family in this season. Last summer, before they went back to Texas. I hosted my niece, mother, nephew, and his girlfriend for dinner. Gathering people around the table is my favorite thing to do and honestly, one of the things I miss most. These days they limit your time to 1 ½ hours when you dine outside and for now, gone are the days of long dinner parties.

One of the entrees I served, grilled lemon chicken skewers, is from my cooking class menus. They have become a weekly rotation because:

  • You can prep the night before
  • Food on a stick is always more fun
  • Flavor packed with lemon, garlic, and herbs
  • Gluten and dairy-free

These skewers are similar to ones I made when I had a catering company. I would make mini skewers and serve them in a plastic cup with peanut sauce on the bottom. They were the hit of outdoor garden parties and more! You could easily do the same with them and the honey basil vinaigrette.

How to make grilled chicken skewers

Cut up the chicken in cubes. In the recipe I call for chicken breasts but chicken thighs work well too.

Place wooden skewers in a pan of water and let soak 30 minutes to prevent burning on the grill.

Mix the marinade and place it in a plastic bag or container. Add the chicken and let marinate overnight or for an hour before cooking. The longer the marinade the better the flavor.

Equipment You Need

Honestly, you can make this without any special equipment, though you will need wooden or steel skewers. I use plastic bags to marinate but these two things make it easier:

  • Blender for the vinaigrette
  • Indoor Grill - I love this smokeless one that is so easy to clean.
plate of grilled lemon chicken skewers

Grilled Lemon Chicken Skewers

Cheri Liefeld
Serve with Basil Vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine Greek
Servings 6 skewers
Calories 238 kcal

Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 6 garlic cloves roughly chopped
  • 1 lemon juiced
  • 1 lemon cut into wedges/sliced for serving
  • 5 boneless skinless chicken breasts cut into 1 ¼-inch cube

Instructions
 

  • Combine the seasoning, olive oil red wine vinegar, salt, pepper, paprika, thyme, oregano, garlic, and lemon juice in a bowl; whisk to combine. Add in the chicken. Cover and chill at least 1 hour.

    Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in the bowl.

    Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Serve with basil vinaigrette and extra lemon wedges.
    ?

Notes

If using wooden skewers, soak for 30 minutes in water, prior to adding chicken.
Keyword chicken, chicken skewers

Other Chicken Recipe to Try

Coconut Orange Cold Brew Coffee

This dreamy cup of cold brew coffee gets its flavor naturally, with orange and coconut water.

container of coconut orange coffee

Benefits of Naturally Flavored Cold Brew Coffee

  • Boost your metabolism
  • Lift your mood.
  • May lower your risk of heart disease due to anti-inflammatory agents, magnesium, and anti-oxidants
  • Possibly lower your risk of type 2 diabetes.
  • Chance it will reduce your risk of Parkinson's and Alzheimer's disease.
  • Cold-brew is easier on your stomach than hot coffee because of the lower acidity

The key to smooth-tasting iced coffee is to cold brew your coffee. Cold-brewed coffee is 67% less acidic than it's hot-brewed counterpart.

Good quality coffee beans will equal a good cup of coffee. For the best flavor grind the beans just prior to brewing. If you don’t own a grinder, buy them ground, medium not fine for best results.

Make cold-brew coffee a day ahead by soaking ground coffee in water for 12 - 24 hours. Strain out the grounds, what's left is a liquid coffee concentrate that can be stored in the refrigerator for up to 4 weeks.

To make a glass of iced coffee at any time, simply pour some of the coffee concentrate over ice and stir in desired natural flavor. Add sweetener if you like.

Drink it hot, too. Cold-brew coffee, store the coffee concentrate in the fridge and heat it for a cup of hot coffee. The low acidity makes for a smooth, delicious cup of hot coffee.

Supplies needed for making cold brew

• A large tea brewing basket (this is the perfect size for brewing and straining a 1-quart jar of coffee concentrate).
• 1-quart mason jar with lid

How to make cold-brew coffee

For every 32 ounces of water you will need 4 ounces of coffee ground. If you prefer stronger coffee use 28 ounces of water to 4 ounces of coffee grounds.

Slowly pour water into the basket of coffee until it's full to the top. The water will start soaking the coffee grounds as it passes through the filter into the jar. Use a fork to gently stir the coffee grounds helping them to evenly saturate and to help the water pass through more quickly. Continue to add water, stir, and wait for the liquid to drip through. Repeat the process until the jar is full of liquid. The coffee grounds should be completely immersed in water so they continue soaking and releasing flavor. Close the tea basket.

Close but don't completely seal the jar as this will allow any gases produced during brewing to escape. Leave out on the countertop for between 12 - 24 hours, at room temperature.

After the 12 - 24 hours of brewing, remove the brewing basket with the coffee grounds. Seal the jar and refrigerate for up to 1 month.

container of coconut orange coffee

Coconut Orange Cold Brew

Cheri Liefeld
This dreamy cold brew coffee is flavored naturally with orange and coconut water.


Print Recipe Pin Recipe
Prep Time 12 hrs
Total Time 12 hrs
Course Drinks

Ingredients
  

  • 3 fl oz/90 ml cold-brew coffee
  • 3 fl oz/90 ml coconut water
  • A few drops of organic orange extract
  • 1 Orange thinly sliced
  • Stevia to taste
  • Ice optional

Instructions
 

  • Fill the glass with ice and fill will cold-brew coffee. Stir in coconut water, orange extract, and stevia to taste.

Check Out These Coffee Recipes

Easy Tropical Protein Shake

Energize your morning with a tropical protein shake using frozen strawberries, pineapples, and protein powder.

Most every day I start my morning with a protein shake, often this Tropical Protein Shake. They are easy to make, taste delicious, and full of protein, keeping me feeling full all morning. It is a tool in my healthy eating strategy.

Benefits of Protein Shakes

My morning protein shake is filled with protein, fiber, fruit, and a shot of apple cider vinegar. Adding it to my morning protein shake always brings me back to going to the"health food" store with my Grandmother. She always had apple cider vinegar on the counter.

The protein powder is clinically tested and certified to have a lower glycemic index, which means it tastes great and won’t cause a spike in blood sugar. It contains 20 grams of protein per serving.

The fiber I add has 12 grams of fiber, nearly half the daily requirement, derived from grains, fruit and vegetables. 

Apple cider vinegar helps regular blood sugars. It is anti-bacterial and aids in the fight of infection. Apple cider vinegar is believed to help in weight loss and levels the PH balance. Including it in your diets can aid to detoxify the body.

What's In a Protein Shake?

  • Coconut Water
  • Frozen strawberries
  • Frozen pineapple
  • Protein Powder, I use Arbonne Protein Powder
  • Coconut Extract
  • Fiber Powder, I use Arbonne Fiber powder but it's optional
  • Apple Cider Vinegar

What Equipment Do I Need to Make Shakes

All you need to make a protein shake is a blender. A hand juicer isn't necessary but can be helpful. I love this one.

I have a specific order for my shakes. First, I add the liquid, coconut water, to the blender. Next, I add the frozen fruit, topping with the protein powder, fiber powder, apple cider vinegar, and coconut extract. If you find the mix is too thick, try adding a little water until the desired consistency is achieved.

two glasses of tropical protein shake

Tropical Protein Shake

Cheri Liefeld
This tropical protein shake with strawberries and mangoes is power packed with protein, vitamin C and nutrients.
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Breakfast
Cuisine Healthy
Servings 2
Calories 202 kcal

Ingredients
  

  • 16 ounces coconut water
  • 1 cup frozen strawberries
  • ½ cup frozen pineapples
  • ¼ cup Arbonne strawberry protein powder
  • 1 tablespoon Arbonne fiber powder
  • 1 /2 teaspoon coconut extract

Instructions
 

  • Place coconut water in a blender and then add remaining ingredents.
  • Blend until combined.

Notes

Use vanilla protein powder in place of strawberry.
Add ½ cup of frozen spinach or kale.
Keyword Arbonne, protein shake

Other Protein Shakes You Might Like

Avocado Soup with Bacon and Chile Croutons

This Avocado Soup with Bacon and Chile Croutons is fresh and creamy, with coconut milk, lime, and cilantro.

Bowl on table with creamy avocado soup topped with bacon and chile rubbed croutons.

Soup is a go-to meal here at home during COVID. It is an easy lunch or quick dinner. This week, I had a few avocados sitting on my counter and remembered my friend Louise, who made an amazing Avocado Soup with Bacon and Chile Croutons for a cooking class back in the day. I decided to try and find the recipe.

Louise lost a long, cruel battle with Breast Cancer a few years ago. She was so young, and the disease so brutal. We met a few years before she got sick at a Food Bloggers meeting. We immediately connected on food and our shared faith. She was a big dreamer and super talented. Louise encouraged others to follow their heart and modeled it herself, as she chased her dreams.

I had the opportunity to work with her on a few amazing shoots including a two-week big photoshoot for Evite, where we got to style and create amazing kid's parties. We would meet up at 4:30 am to hit the road to Malibu. Those were fun days filled with great conversation. The kind of days you treasure.

Louise could cook. She made amazing food and photographed it beautifully. Sadly, I found that her site is now down but thankfully, I had a copy of her Avocado Soup from a cooking class I taught. Serve the soup cold or warm, topped with crispy bacon lardons and chile-rubbed croutons. Finish with a swirl of sweet Thai sauce for a little kick.

About this Avocado Soup

Confession time I don't really like avocados. I know, how is that possible? However, I recognize how good they are for you so I am trying to find ways to incorporate them into my meals.

The soup is creamy, fresh, and filling. The bacon and croutons kick up the flavor and texture. If you are looking for a healthier alternative top with yogurt and a handful of toasted nuts like pepitas.

Benefits of Avocados

Avocados are chocked full of nutrients, making them an important piece to your meal plans. They serve up potassium, fiber, and heart-healthy fat. They can lower cholesterol and triglycerides. Avocados are loaded with anti-oxidants. So add them to salads to help you absorb the other nutrients in the food you eat.

Ingredients for Avocado Soup

  • Avocados, ripe
  • Coconut milk, I used light
  • Cilantro
  • Red onion
  • Garlic

Equipment Needed to Make Avocado Soup

  • Blender
  • Cast iron skillet or oven proof skillet

The soup part is super easy, all you have to do is put everything in the blender and go. You can do this while making the bacon and croutons. It stores well in the refrigerator.

If you make this Avocado Soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you, and try to respond to each and every comment when you do. So don't forget to tag me on Instagram if you do! 

Check out these recipes with Avocado

Banana Protein Pancakes

Start your day with these Arbonne banana protein pancakes layered with caramelized bananas.

stack of Banana Protein Pancakes

My normal breakfast is a protein shake but sometimes I like to mix it up and make Banana Protein Pancakes. On a cold morning, you want to eat something warm. They are gluten-free, sweetened with bananas, and fueled with my favorite protein.

Banana pancakes are a childhood favorite. I have fond memories of my great grandmother, Nana Wells, making these for me. She would add sliced bananas to them after pouring the batter into the skillet. When you flip them over, the bananas carmelize and taste incredible!

I remember one ordering banana pancakes out at a restaurant and was surprised when they only had a few fresh slices of bananas on the top. I don't think I ever ordered them out again! The caramelized bananas add so much!

Difference between protein powders

Protein powders are nutrient-dense and a great way to get a concentrated amount of protein in your diet. But not all protein powders are the same.

I have used Arbonne protein powder for years. I used the vanilla protein for this but have also used Pumpkin Spice for pancakes. I love that the protein powder is a pea protein. It is derived from peas, rice, and cranberries for optimum digestibility and satiety. It is clinically tested and certified to have a lower glycemic index, which means it tastes great and won’t cause a spike in blood sugar.

Whey protein is a by product of cheesemaking and therefore has lactose. Some find that using whey protein lends to digestive issues.

How to make protein pancakes?

To make protein pancakes, just…

  • Add all the ingredients to a blender
  • Blend until smooth
  • Heat a griddle or a frying pan and add coconut oil
  • Pour the blended mixture into the pan, about ¼ cup per pancake
  • Add sliced bananas to the pancakes
  • Cook for 2-4 minutes or until the edges start to harden
  • Carefully flip the pancake over, and cook for another 1-2 minutes on the other

I like to add a tablespoon or two of almond flour or gluten free flour. You don't have to but I find it makes them a little less fragile and able to hold up the slices of bananas.

That's it! Now you have delicious, easy, and healthy protein pancakes to enjoy!

Looking for additional support with your nutrition goals? Message me today to go over your goals! I would love to help you achieve your goals!!

stack of Banana Protein Pancakes

Banana Protein Pancakes

Yield: 4 pancakes
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Start your morning with delicious Arbonne Banana Protein Pancakes using Arbonne Vanilla Protein powder, eggs, bananas and dairy-free milk.

Ingredients

  • 2 tablespoons Arbonne Protein Powder Vanilla flavor
  • 2 tablespoons almond flour
  • 1 teaspoon Arbonne fiber powder
  • 1 very ripe banana, mashed
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • 2 Eggs
  • ¼ Tsp Baking powder
  • ¼ cup dairy-free milk
  • 1 Tsp Coconut oil
  • 1 banana sliced

Instructions

    1. Mash the banana in a bowl. Add milk to egg yolks
    2. Add the banana, protein powder, almond flour, and baking powder to the egg yolks and beat with mixer until smooth.
    3. Heat the coconut oil on a skillet over medium heat.
    4. Pour ¼ cup of batter onto the skillet, add slices of bananas and cook for 1-2 minutes, or until lightly browned. Carefully flip over with a spatula and cook 1-2 minutes more.
    5. Repeat the process with the remaining batter. Serve immediately.

Notes

  • You can substitute gluten-free flour for the almond flour.
  • Add more milk if the batter is too thick.

© Cheri Liefeld
Cuisine: American / Category: Breakfast

Check out these Banana Recipes:

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