Deliciously sweet and creamy, this Strawberry Mousse is a dessert that looks impressive, yet is so easy to make. It tastes amazing, is bursting with fruity flavor, and would be the perfect treat for any occasion!

Strawberry desserts are some of my favorites! That fruity burst is just so delicious, and the pretty pink color makes them ideal for Valentine’s Day! Some of my go-to strawberry desserts is this strawberry trifle, this fantastic strawberry tart, or this irresistible strawberry tiramisu!

Strawberry Mousse Recipe

We cannot get enough of this Strawberry Mousse! With its velvety, light and fluffy texture along with great flavor, it’s always a hit. Not only is it a crowd-favorite, but it’s great for parities because it looks so pretty served in individual portions. Definitely add it to your menu for holidays like Valentine’s Day or Easter, or just make it to satisfy your sweet tooth. Each bite melts in your mouth with refreshing flavor and an airy consistency. So good!

The process and ingredient list is simple! It’s easy to mix up, you’ll just need to plan ahead for chill time. Spoon the mousse into clear glasses lined with sliced strawberries with a topping of whipped cream, strawberry powder and a strawberry on top for a dessert that everyone will be raving about!

Ingredients Needed

You only need 7 simple ingredients to make this strawberry mousse recipe. Friends and family will assume you spent hours making this elegant treat, but it’s so easy to whip up! Check out the recipe card at the bottom of the post for exact measurements.

• Fresh Strawberries: The star ingredient of this mousse recipe! They provide the fruity base that tastes SO good. Be sure to use ripe, bright strawberries that are bursting with flavor. 
• Granulated Sugar: For the perfect amount of sweetness.
• Fresh Lemon Juice: Keeps the fruit flavor nice and bright!
• Kosher Salt: A small amount will enhance the overall flavor.
• Unflavored Gelatin: Ensures the mousse has a smooth and light texture. 
• Freeze-Dried Strawberries: Mixed with the fresh strawberry puree, this will intensify the berry flavor even more. Plus, it makes the perfect garnish!
• Heavy Whipping Cream: An essential ingredient to make the mousse wonderfully creamy and rich.

How to Make Strawberry Mousse

Making this strawberry mousse recipe is fuss-free and the results are gorgeous! We like to add sliced strawberries to the side of each glass for an impressive, yet simple presentation.

1. Blend: In a blender, blend the strawberries with the sugar, salt, and lemon juice until pureed. Strain through a fine mesh strainer.
2. Simmer: Add the strawberry mixture to a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes before whisking in the freeze-dried strawberry powder.
3. Bloom the Gelatin: Meanwhile, bloom the gelatin in ¼ cup cold water by adding the water to a small bowl and sprinkling the gelatin over the top of it. Let it sit for 5 minutes.
4. Chill: Add the gelatin to the strawberry purée and cook over low heat for 2 minutes, until gelatin is completely melted and the mixture thickens. Remove from the heat and transfer to a medium bowl. Cover and chill for at least 1 hour. 
5. Whip the Cream: When the strawberry mixture is done chilling, add the whipping cream to a large bowl and beat with a hand mixer or a stand mixer fitted with the whisk attachment until you reach stiff peaks. 
6. Mix Strawberry Mixture and Cream: Fold the strawberry mixture into the whipped cream until fully combined and no streaks of white whipped cream remain. Spoon or pipe the mouse into cups or bowls. Cover and chill for at least 2 hours. 
7. Serve: Top the chilled mousse with sweetened whipped cream, fresh strawberries, and a dusting of powder from freeze-dried strawberries if desired.

Crispy on the outside and perfectly tender inside, Boudin Balls are a cajun classic that you’re sure to love! A seasoned mixture of sausage, veggies and rice are formed into balls, then breaded and fried until deliciously crisp and golden.

Cajun food is intensely flavorful and satisfying! If you love it as much as we do, try some of our other recipes like tender, juicy cajun popcorn shrimp, creamy cajun chicken meatballs or amazing baked cajun fries!

What are Boudin Balls?

Boudin Balls (pronounced “boo-dan”) are fried Cajun appetizers made with pork sausage, rice and sautéed veggies. They are very popular in Louisiana, and are great as an appetizer for game day, parties or other gatherings. You can even enjoy them as a side dish to complete a traditional cajun meal!

These are the perfect delicious and unique appetizer that will really impress your guests! These warm and savory bites are packed with wonderful flavor that will transport you to the heart of Louisiana. We are big fans of cajun food, and if you’re looking for more recipes to complete your menu, we have plenty of tasty options! Try out New Orleans gumbo, slow cooker jambalaya and southern hush puppies. Don’t forget the beignets to finish the meal with something sweet!

What’s in Boudin Balls?

If you don’t live close to Louisiana, it’s unlikely that you will find boudin sausage in your neck of the woods. Luckily, the authentic mix of pork, rice and veggies is easy to make at home. Here is a note on all of the ingredients you’ll need. You can find exact measurements in the recipe card below.

• Pork Sausage: If you’re using sausage in a casing, be sure to remove this before cooking.
• Green Bell Pepper: Diced and sautéed with the other veggies, green bell pepper adds color, flavor and texture.
• Yellow Onion: Adds a savory depth of flavor to each bite.
• Celery: Balances the other savory veggies with a slight sweetness.
• Rice: Traditional boudin sausage includes rice. However, if you choose to use pork sausage, you’ll need to add 1 cup cooked rice.
• Cajun Seasoning: For that authentic cajun flavor, you can add store-bought cajun seasoning or homemade cajun seasoning.
• Flour: Use all-purpose flour for a nice crispy breading.
• Paprika: Along with salt & pepper, paprika adds flavor to the breading.
• Eggs: Helps the breading mixture stick to the sausage balls and will result in a golden crust.
• Breadcrumbs: We recommend panko bread crumbs for maximum crispiness.
• Oil: Use any neutral oil like canola or vegetable oil for frying.

How to Make This Recipe

Kind of like a fried meatball, get ready to be obsessed with everything about this delicious southern snack! These are best served hot and crispy with a side sauce for dipping. Here’s how they come together:

1. Cook the Sausage and Veggies: In a skillet over medium high heat, cook the sausage, bell pepper, onion, and celery until the sausage is fully cooked. Remove from heat.
2. Blend Sausage with Veggies: Place the sausage and vegetables into a food processor or blender and pulse until it is mostly pureed.
3. Chill and Make Balls: Mix the rice and cajun seasoning into the pureed sausage. Chill the sausage in the fridge for about an hour so it firms up. Form the sausage into tight, 1 ½ to 2 inch balls.
4. Dredging Station: Set up a dredging station, whisk the flour, salt, pepper, and paprika together in a shallow dish. Beat the eggs in a second shallow dish, pour the panko breadcrumbs into the third dish.
5. Bread the Balls: Working a couple balls at a time, roll them in the flour first, then dredge in the eggs and move to the breadcrumbs, ensuring the sausage balls are completely covered. Set the breaded boudin balls aside.
6. Fry: Heat enough oil to submerge the balls in over medium high heat (350 degrees Fahrenheit). Once the oil has come up to temp, fry the boudin balls until they are evenly golden brown, about 3-5 minutes. Work in batches to keep the balls from crowding.
7. Cool and Serve: Place the cooked balls onto paper towels to absorb any excess oil, let them cool a few minutes then enjoy with your favorite dipping sauce.

This amazing Korean Beef Bulgogi is easier than you think and doesn’t need any fancy ingredients. It’s a quick dinner that creates the most melt-in-your-mouth, flavorful beef! Perfect for busy families, it’s ready in 45 minutes with only 10 minutes of actual prep and cook time.

We have a lot of beef recipes on the blog that make for fantastic dinner options. Check out Thai Basil Beef, Slow Cooker Korean Beef, One Pot Beef Stroganoff, Garlic Herb Butter Tenderloin.

Korean Beef Bulgogi

If you are looking to switch things up for dinner with a recipe that’s easier than it sounds, this Korean Beef Bulgogi is the way to go! This Korean BBQ beef features strips of flank steak marinated to tender perfection in a sweet and savory sauce. Everyone in your family will be raving about it!

When I wanted to make this at home, I expected a long, complicated recipe with tons of ingredients that are hard to find. Because well, the flavors are so complex and the beef is so insanely tender. But the good news is, this Korean beef bulgogi uses a lot of simple ingredients, most of which you’ll have in your pantry!

Bulgogi Marinade Ingredients

It all starts with the marinade. A lot of recipes ask you to marinate overnight but if you are using beef, 30 minutes is enough in my opinion. (This is what makes this bulgogi recipe so quick and easy!)

• Minced Pear: A staple in Korean cooking, pear is a great meat tenderizer and also adds flavor and sweetness. Normal pears work fine, but if you want a more traditional version of this dish, try using Asian pears! They have a little bit crunchier texture, more similar to an apple.
• Minced Garlic: To infuse the beef with tasty savory flavor.
• Grated Ginger: Keeps the flavor of the bulgogi light and bright.
• Soy Sauce: The foundation of the marinade. Use low-sodium soy sauce if you don’t want things to be too salty.
• Sesame Oil: Adds a nutty savory flavor and keeps things moist.
• Sriracha: For just a touch of heat. You could also sub this out for a little bit of gochujang (Korean chili paste).
• Lime Juice: The acidity helps to make the beef bulgogi extra tender!
• Brown Sugar: Adds a little sweetness to balance out the flavors.
• Seasonings: Onion powder and black pepper to enhance the overall flavor of the marinade.

Other Ingredients Needed:

• Flank Steak: Thinly sliced in strips that are about the same size so they cook evenly.
• Vegetable Oil: For cooking the beef bulgogi in.

Cooking Korean Beef Bulgogi

You can either cook this on a grill or on the stove. The slices of beef are really thin so they don’t take long at all to cook. (I’m talking sheer minutes here!) Make sure your grill or skillet is super hot and you have everything ready to go.

1. Prepare Marinade: In a large bowl, mix together the minced pear, garlic, ginger, soy sauce, sesame oil, sriracha, brown sugar, onion powder, and black pepper.
2. Marinate in Fridge: Add the thin slices of beef to the marinade bowl, cover and allow it to marinate for at least 30 minutes in the fridge.
3. Cook in Skillet: Once the beef has marinated, heat a large skillet over medium high heat. Add the oil and some of the beef, in a single layer, on the hot skillet. Cook for about 1-2 minutes on each side. Remove the cooked beef and set it aside while cooking the rest of the beef.
4. Serve: Serve over rice, top with sesame seeds if desired, and enjoy!