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GREEN OLIVE DIP

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This delicious green olive dip is made using chopped green olives mixed into mayonnaise, cream cheese and just a few other simple ingredients for a truly unique appetizer.

Green Olive Dip

From the recipe collection of Tara Ippolito

This green olive dip is the must try appetizer you need to bring to your next party.

I was looking for someone a little different to bring to Easter this year and came across this recipe.

My whole family loves olives so I was sure this would be a hit. Boy, was I right.

Everyone loved the salty, rich flavors of the olives combined with the seasoned cream cheese spread. Myself included.

We served this with some pretzel chips and the dip was devoured within the hour. I was even asked to bring it to our next family event.

This appetizer couldn’t be easier to put together, too. The ingredients are simple and the recipe is totally hassle free.

Make this for your next get together and it’s sure to be the star of the show. Try it on crackers, pretzels, pita chips and whatever else you can think of.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Green Olive Dip Variations

I like this olive dip made just the way it is but here are some ways to change it up if you’d like to.

  • Olives- Any variety of green pimento stuffed olives are ok to use.
  • Cheese- Add some shredded cheddar cheese for extra flavor and texture.
  • Dippers- Try this with pretzels, pita chips, crostini, bagel chips and whatever else you you’d like.

Other Easy Dip Recipes

If you like super easy to make dip recipes like this one, here are some others that I know you’ll love, too.

Green Olive Dip Ingredients

  • Spanish Olives, chopped into small pieces and some of the brine (I used Cento Spanish Stuffed Manzanilla Olives)
  • Softened Cream Cheese
  • Mayonnaise
  • Worcestershire Sauce
  • Salt, Pepper, Onion Powder and Garlic Powder

Instructions

First, in a large bowl, add the olives, cream cheese, mayonnaise, Worcestershire sauce, salt, pepper, onion powder and garlic powder.

Now, stir everything together until it’s evenly combined.

Then, place it in a serving dish, garnish with more chopped olives (optional), serve with crackers and enjoy.

Green Olive Dip

This delicious green olive dip is made using chopped green olives mixed into mayonnaise, cream cheese and just a few other simple ingredients for a truly unique appetizer.
No ratings yet
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Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 5.75 Oz Jar Spanish Olives, chopped into small pieces (save 1 tbs for garnish) (I used Cento Spanish Stuffed Manzanilla Olives)
  • 2 Tbs Olive Brine (from the jar of olives)
  • 8 Oz Cream Cheese, softened
  • ½ Cup Mayonnaise
  • 1 Tbs Worcestershire Sauce
  • Salt and Pepper to taste
  • 1 Tbs Onion Powder
  • 1 Tbs Garlic Powder

Instructions
 

  • In a large bowl, add the olives, cream cheese, mayonnaise, Worcestershire sauce, salt, pepper, onion powder and garlic powder.
  • Stir everything together until it’s evenly combined.
  • Place it in a serving dish, garnish with more chopped olives (optional), serve with crackers and enjoy.

Video

Keyword Green Olive Dip

COPYCAT CRACKER BARREL MEATLOAF

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Copycat Cracker Barrel Meatloaf is an easy to make comfort food meal made with seasoned ground beef, onions, bell peppers, Ritz crackers and a delicious glaze.

Copycat Cracker Barrel Meatloaf

From the recipe collection of Tara Ippolito

Copycat Cracker Barrel Meatloaf is an absolutely delicious, easy to make dinner that the whole family is sure to love.

There’s something so nostalgic about meatloaf. It reminds me of being young and having family dinner with my parents and siblings.

Now that I’m a Mom myself, I make it for my own family. My kids just love it.

We usually make either Old Fashioned Meatloaf, Bacon Cheeseburger Meatloaf or Stovetop Stuffing Meatloaf.

We even love Crockpot French Onion Meatloaf, too. There are so many great recipes out there but I’m always looking for more to add to the list.

When I came across this recipe I knew I had to try it. Replacing the Ritz Crackers for breadcrumbs sounded delicious!

My family couldn’t have loved this one more. It’s got a permanent spot on our meatloaf dinner recipe rotation from here on out.

Serve this with some Lipton Onion Potatoes and Roasted Garlic Parmesan Broccoli and you’ve got yourself a guaranteed hit.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Copy Cat Cracker Barrel Meatloaf Variations

  • Ground Meat- Use ground turkey if you’d prefer.
  • Crackers- Panko breadcrumbs would be ok to use instead of crushed up Ritz Crackers.

Other Easy Dinner Ideas

If you like super easy to make dinner ideas like this one, here are some others that I know you’ll love, too.

Copy Cat Cracker Barrel Meatloaf Ingredients

  • Ground Beef
  • Onion, chopped
  • Green Bell Pepper, chopped
  • Shredded Cheddar Cheese
  • Ketchup
  • Worcestershire Sauce
  • Crushed Ritz Crackers
  • Egg
  • Milk
  • Brown Sugar
  • Yellow Mustard
  • Salt and Pepper to taste
  • Parsley, for garnish (optional)

Instructions

Preheat the oven to 350°

First, in a large bowl, add the ground beef, shredded cheese, chopped onion, chopped bell pepper, ketchup, egg, Worcestershire sauce, milk and crushed Ritz crackers.

Now, season it with salt and pepper and mix everything together just until it’s evenly combined.

Next, place it onto the center or a parchment paper lined baking sheet or baking dish and form it into a meatloaf shape.

Then, in a small bowl, stir together the ketchup, brown sugar and yellow mustard.

Now, spread the glaze over the top of the meatloaf.

Next, place it into the center rack of the oven for about 60 minutes or until the meatloaf is cooked all the way through.

Finally, garnish with parsley (optional) slice and serve warm. Enjoy!

Copycat Cracker Barrel Meatloaf

Copycat Cracker Barrel Meatloaf is an easy to make comfort food meal made with seasoned ground beef, onions, bell peppers, Ritz crackers and a delicious glaze.
No ratings yet
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Course Main Course
Cuisine American

Ingredients
  

  • 1.5 pounds Ground Beef
  • 1 Small Onion, chopped
  • ½ Green Bell Pepper, chopped
  • ½ Cup Cheddar Cheese, shredded
  • ¼ Cup Ketchup
  • 1 Tbs Worcestershire Sauce
  • ½ Cup Ritz Crackers, crushed
  • 1 Egg
  • ¼ Cup Milk
  • Salt and Pepper to taste

Glaze

  • ¼ Cup Ketchup
  • 2 Tbs Brown Sugar
  • 1 teaspoon Yellow Mustard

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, add the ground beef, shredded cheese, chopped onion, chopped bell pepper, ketchup, egg, Worcestershire sauce, milk and crushed Ritz crackers.
  • Season it with salt and pepper and mix everything together just until it’s evenly combined.
  • Place it onto the center or a parchment paper lined baking sheet or baking dish and form it into a meatloaf shape.
  • In a small bowl, stir together the glaze and spread it over the top of the meatloaf.
  • Place it into the center rack of the oven for about 60 minutes or until the meatloaf is cooked all the way through.
  • Finally, garnish with parsley (optional) slice and serve warm. Enjoy!

Video

Keyword Copycat Cracker Barrel Meatloaf

MEXICAN MACARONI SALAD

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Mexican macaroni salad is made with elbow macaroni, diced ham, chopped vegetables and just a few other simple ingredients tossed together in flavorful, creamy dressing.

Mexican Macaroni Salad

From the recipe collection of Tara Ippolito

This Mexican macaroni salad is absolutely delicious and the perfect side dish to bring to your next BBQ or summer party.

The colors and flavors of this pasta salad are so vibrant and all go together so nicely.

My family and friends just love a good pasta salad. I usually make my Traditional Macaroni Salad or Hawaiian Macaroni salad for summer parties and they’re always a big hit.

Once the weather starts to warm up here in Jersey, I start looking for new and exciting recipes and came across this one.

What an absolute score! This was the perfect recipe to add to my summer salad collection.

This would be perfect for any cookout, potluck or warm weather party coming up. Your guests will love it.

There’s no better side dish to a good old hot dog or hamburger than this.

It’s super versatile, too. You can add or leave out just about anything you’d like and make it your own.

This pasta salad is a must try and guaranteed to be the star of your next cookout.

I hope you give this recipe a try. I know if you do, you’ll love it just as much as my family and friends do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Mexican Macaroni Salad Variations

I like this macaroni salad made just the way it is, but here are some ways to change it up if you’d like to.

  • Macaroni- instead of using elbow macaroni, any small shaped pasta would be ok to use.
  • Corn- Grill or roast your corn for even better flavor.
  • Cheese- Switch the cheese out for your favorite.
  • Add Ins- Add extra jalapeños for some more heat, black beans, cilantro or whatever else you’d like.

Other Easy Summer Salads

If you like super easy to make summer salads like this one, here are some others that I know you’ll love, too.

Mexican Macaroni Salad Ingredients

  • Elbow Macaroni, boiled in salted water
  • Diced Ham
  • Chopped Celery
  • Shredded Carrot
  • Cubed Muenster Cheese
  • Diced Red Onion
  • Canned Corn (drained)
  • Sour Cream
  • Mayonnaise
  • Diced Pickled Jalapeños (plus some juice from the jar)
  • Salt and Pepper to taste

Instructions

First, in a large bowl, mix together the sour cream, mayonnaise, juice from the pickled Jalapeños, salt and pepper.

Now, add the cooked elbow macaroni and stir the dressing into the macaroni until it’s evenly coated.

Next, add the diced ham, celery, shredded carrot, cubed Munster cheese, diced red onion, jalapeños and corn.

Then, gently toss everything together until it’s evenly combined and coated in the dressing.

Now, either serve immediately or place it into the fridge to let the flavors combine.

Finally, serve and enjoy!

Mexican Macaroni Salad

Mexican macaroni salad is made with elbow macaroni, diced ham, chopped vegetables and just a few other simple ingredients tossed together in flavorful, creamy dressing.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American, Mexican

Ingredients
  

  • 3 Cups Elbow Macaroni, boiled in salted water
  • 2 Cups Deli Ham, diced
  • ½ Cup Celery, chopped
  • 1 Large Carrot, shredded
  • 1 Cup Munster Cheese, diced into small cubes
  • ¼ Cup Red Onion, diced
  • 15 Oz Corn, drained
  • 2 Tbs Pickled Jalapeno

Dressing

  • ½ Cup Sour Cream
  • 1 Cup Mayonnaise
  • 2 Tbs Pickled Jalapeno Juice- from the jar
  • Salt and Pepper to taste

Instructions
 

  • In a large bowl, mix together the ingredients for the dressing.
  • Add the cooked elbow macaroni and stir the dressing into the macaroni until it’s evenly coated.
  • Add the diced ham, celery, shredded carrot, cubed Munster cheese, diced red onion, jalapeños and corn. Gently toss everything together until it’s evenly combined and coated in the dressing.
  • Either serve this immediately or place it into the fridge to let the flavors combine.
  • Finally, serve and enjoy!

Video

Keyword Mexican Macaroni Salad

HONEY ROSTED CARROTS

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Honey roasted carrots are an easy side dish made with seasoned carrots drizzled with honey and roasted until tender.

Honey Roasted Carrots

From the recipe collection of Tara Ippolito

These honey roasted carrots are a delicious and easy to make side dish that your family is sure to love.

I make dinner for my family almost every night. Sometimes, finding a side dish that everybody likes can be challenging.

Im especially always looking for vegetable recipes that my two picky little boys will eat. Which, if I’m being honest, isn’t an easy task.

These carrots hit all of the marks. They were super easy to make and so sweet and delicious, too.

The best part about this recipe is that it can be served with just about anything.

We’ve made this recipe to complement everything from a casual diner at home to important holidays like Easter and Thanksgiving.

The carrots are so tender with just the right amount of seasoning and the honey gives they the perfect amour of sweetness.

I hope you give this recipe a try. If you do, I know you’ll love them just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Honey Roasted Carrots Variations

I like this recipe for roasted carrots made just the way it is but here are some ways to change it up if you’d like to.

  • Carrots- cleaned and peeled sliced carrots or baby carrots would both be ok to use for this recipe.
  • Honey- it’s ok to swap the honey for maple syrup.

Other Easy Vegetable Side Dishes

If you like super easy to make vegetable side dishes like this one, here are some others that I know you’ll love, too.

Honey Roasted Carrots Ingredients

  • Carrots, peeled and cut into diagonal 2” pieces
  • Olive Oil
  • Butter
  • Garlic, minced
  • Honey
  • Salt, Pepper, Garlic Powder Thyme and Parsley for garnish (optional)

Instructions

Preheat the oven to 400°

First, in a large skillet, heat the olive oil and butter over medium high heat.

Now, add the carrots and season them with salt, pepper, garlic powder and thyme.

Then, toss the carrots in the oil, butter and seasonings and sauté them in the skillet, stirring frequently for about 5-7 minutes.

Now, add the fresh minced garlic and drizzle the carrots with honey. Sauté for one minute.

Then, transfer the carrots to a baking dish and top with pads of butter.

Next, place the baking dish into the center rack of the oven for about 30 minutes or until the carrots are tender.

Finally, garnish with fresh parsley, serve warm and enjoy!

Honey Roasted Carrots

Honey roasted carrots are an easy side dish made with seasoned carrots drizzled with honey and roasted until tender.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 1 Pound Carrots, peeled and cut into diagonal 1-2” pieces
  • 2 Tbs Olive Oil
  • 4 Tbs Butter
  • 3 Cloves Garlic, minced
  • 3 Tbs Honey
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Thyme
  • Fresh Parsley, for garnish (optional)

Instructions
 

  • Preheat the oven to 400°
  • In a large skillet, heat the olive oil and 2 tbs of butter over medium high heat.
  • Add the carrots and season them with salt, pepper, garlic powder and thyme.
  • Toss the carrots in the oil, butter and seasonings and sauté them in the skillet, stirring frequently for about 5-7 minutes.
  • Add the fresh minced garlic and drizzle the carrots with honey. Sauté for one minute.
  • Transfer the carrots to a baking dish and top with the remaining 2 tbs of butter cut into pads.
  • Place the baking dish into the center rack of the oven for about 30 minutes or until the carrots are tender.
  • Finally, garnish with fresh parsley, serve warm and enjoy!

Video

Keyword Honey Roasted Carrots

CHOCOLATE CHIP COOKIE DELIGHT

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Chocolate chip cookie delight is a delicious dessert made with a layers of cookie dough, pudding, cool whip and chocolate chips.

Chocolate Chip Cookie Delight

From the recipe collection of Tara Ippolito

My kids went completely crazy over this chocolate chip cookie delight.

With layers of chocolate chip cookie dough, pudding, cool whip and chocolate chips I knew it would be a smash hit. How could it not be?

The cookie dough is just slightly undercooked in this recipe so it stays soft even after refrigerating. Theres nothing better than a soft chocolate chip cookie.

I love the dough combined with the cool pudding. It’s just all so perfect together.

This dessert was absolutely incredible and super easy to make, too. Recipes like this are right up my alley.

Desserts like this are perfect for almost any occasion. Take this to your next summer BBQ or any family get together and it will be the star of the show.

It’s best to let all of those flavors settle in the fridge for a few house before serving. So, make it ahead of your event for even more convenience.

My family already asked me to make this for our next party and I can’t wait.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious?

It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Chocolate Chip Cookie Delight Variations

I like this cookie delight recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Pudding- Use Chocolate Fudge and Vanilla pudding or Milk Chocolate and White Chocolate Pudding. The combination of one light and one dark is great so choose your favorite or whatever you can find.
  • Cookie Dough- Use store bought or homemade cookie dough for this recipe.
  • Toppings- Instead of chocolate chips, try crushed up peanut butter cups, M & M’s or whatever else you’d like to try. It all works.

Other Easy Dessert Recipes

If you like super easy to make dessert recipes like this one, here are some others that I know you’ll love, too.

Chocolate Chip Cookie Delight Ingredients

  • Chocolate Chip Cookie Dough
  • Cream Cheese, softened
  • Vanilla
  • Powdered Sugar
  • Cool Whip
  • Cold Milk
  • Instant Chocolate Fudge Pudding
  • Instant White Chocolate Pudding
  • Mini Chocolate Chips

Instructions

Preheat the oven to 350°

First, push the cookie dough down into a 9 x 13” greased baking dish.

Then, place it into the center rack of the oven for 25 minutes.

Next, in a medium sized bowl, beat together the cream cheese, powdered sugar and vanilla.

Now, fold in half of the cool whip and chocolate chips.

Then, smooth the mixture over the top of the cookie dough.

Next, in a large bowl, add both of the pudding boxes and milk. Whisk together until the pudding thickens.

Now, spread the pudding mixture over the top of the cream cheese and cool whip layer.

Then, top with the rest of the cool whip and sprinkle with chocolate chips.

Next, place in into the refrigerator to set for at least 3 house.

Finally, serve cold and enjoy.

Chocolate Chip Cookie Delight

Chocolate chip cookie delight is a delicious dessert made with a layers of cookie dough, pudding, cool whip and chocolate chips.
No ratings yet
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 33 Oz Chocolate Chip Cooke Dough
  • 8 Oz Cream Cheese, softened
  • 1 Tbs Vanilla Extract
  • 1 Cup Powdered Sugar
  • 16 Oz Cool Whip (divided)
  • 3 Cups Cold Milk
  • 3.5 Oz Instant Chocolate Fudge Pudding
  • 3.5 Oz Instant White Chocolate Pudding
  • 1 Cup Mini Chocolate Chips (divided)

Instructions
 

  • Preheat the oven to 350°
  • Push the cookie dough down into a 9 x 13” greased baking dish and place it into the center rack of the oven for 25 minutes.
  • In a medium sized bowl, beat together the cream cheese, powdered sugar and vanilla then fold in half of the cool whip and half of the chocolate chips.
  • Smooth the mixture over the top of the cookie dough.
  • In a large bowl, add both of the pudding boxes and milk. Whisk together until the pudding thickens. Then, spread the pudding over the top of the cream cheese and cool whip layer.
  • Top with the rest of the cool whip and sprinkle with chocolate chips.
  • Place in into the refrigerator to set for at least 3 hours. Finally, serve cold and enjoy!

Video

Keyword chocolate chip cookie delight

CREAMY SALMON FLORENTINE

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Creamy salmon florentine is made with flavorful salmon filets served in a delicious creamy spinach sauce thats ready in just 30 minutes.

Creamy Salmon Florentine

From the recipe collection of Tara Ippolito

Creamy salmon florentine is a delicious, easy to make meal that can be ready to eat in just under 30 minutes.

Salmon is by far my favorite fish. I eat it just about every chance that I can get and this recipe is one of my favorites.

It’s effortless enough to make on a busy weeknight but also impressive looking enough to be served for a special occasion, too.

The creamy spinach and sun dried tomato sauce goes together perfectly with the flaky salmon.

Serve this over some white rice or pasta to soak up all that delicious sauce and you’ve got yourself a meal you’ll make again and again.

I hope you give this recipe a try. I know that if you do, you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Creamy Salmon Florentine Variations

I love this salmon recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Salmon Filets- I used skinless salmon filets but skin on filets work, too.
  • Mushrooms- Many recipes for Salmon Florentine add mushrooms. Feel free to sauté some with the sun dried tomatoes and garlic if you’d like.
  • Wine- Replace the vegetable broth with white wine if you’d prefer.

Other Easy Seafood Dinners

If you like super easy to make seafood dinners like this one, here are some others that I know you’ll love, too.

Creamy Salmon Florentine Ingredients

  • Olive Oil
  • Butter
  • Salmon Filets
  • Sun Dried Tomatoes, chopped
  • Garlic, minced
  • Vegetable Broth
  • Heavy Cream
  • Baby Spinach
  • Parmesan Cheese
  • Salt, Pepper and Garlic Powder, Italian Seasoning

Instructions

First, pat the salmon filets dry and season them on all sides with salt, pepper and garlic powder.

Then, in a large skillet, heat the butter and olive oil over medium high heat and add the salmon filets.

Next, sear the filets on both sides for about 3 minutes.

Now, set them aside and keep them warm under a tin foil tent.

Then, in the same skillet over medium heat, (add 1 tbs more of olive oil if needed) add the chopped sun dried tomatoes and garlic.

Next, stir them into the oil for about 2 minutes.

Now, slowly pour in the vegetable broth.

Then, slowly pour in the heavy cream.

Next, season the sauce with salt, pepper and Italian seasoning.

Now, reduce the heat to low and let the sauce simmer for about 3-5 minutes or until it begins to thicken.

Then, stir in the spinach for about 2-3 minutes or until it wilts into the sauce.

Then, stir in the Parmesan cheese.

Next, add the salmon back into the skillet and spoon the sauce over the filets.

Finally, serve warm and enjoy!

Creamy Salmon Florentine

Creamy salmon florentine is made with flavorful salmon filets served in a delicious creamy spinach sauce thats ready in just 30 minutes.
No ratings yet
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 2 Tbs Olive Oil
  • 2 Tbs Butter
  • 4-6 Salmon Filets
  • ¼ Cup Sun Dried Tomatoes, chopped
  • 4 Cloves Garlic, minced
  • ¼ Cup Vegetable Broth
  • ¾ Cup Heavy Cream
  • 5 Oz Baby Spinach
  • ¼ Cup Parmesan Cheese
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 Tbs Italian Seasoning

Instructions
 

  • Pat the salmon filets dry and season them on all sides with salt, pepper and garlic powder.
  • In a large skillet, heat the butter and olive oil over medium high heat and add the salmon filets. Sear the filets on both sides for about 3 minutes. Set them aside and keep them warm under a tin foil tent.
  • In the same skillet over medium heat, (add 1 tbs more of olive oil if needed) add the chopped sun dried tomatoes and garlic. Stir them into the oil for about 2 minutes.
  • Slowly pour in the vegetable broth and heavy cream. Season the sauce with salt, pepper and Italian seasoning.
  • Reduce the heat to low and let the sauce simmer for about 3-5 minutes or until it begins to thicken.
  • Stir in the spinach for about 2-3 minutes or until it wilts into the sauce ans stir in the Parmesan cheese.
  • Finally, add the salmon back into the skillet and spoon the sauce over the filets. Serve warm and enjoy!

Video

Keyword Creamy Salmon Florentine

GARLIC PARMESAN CORN ON THE COB

by 11 Comments

This easy to make garlic parmesan corn on the cob is made with just a few simple ingredients for a delicious side dish the whole family will love.

Garlic Parmesan Corn On The Cob

From the recipe collection of Tara Ippolito

This garlic parmesan corn on the cob is the side dish you need to make this summer.

I cannot tell you how much my family loves corn. My two boys specifically cannot get enough of it.

I’m always looking for new and exciting ways to serve it and this recipe completely hit the spot.

This method of cooking corn went viral on the Internet a few years ago and I’ve been meaning to try it. I am so glad that I did!

It is beyond flavorful and the freshly grated Parmesan cheese on top just takes this over the edge. Not to mention, it’s super easy to make, too.

This is for sure my family’s new way of eating corn. My kids love when I make Ranch Butter Corn and Mexican Street Corn Casserole, but this recipe takes the cake.

What a fantastic recipe to make in the summertime with all those delicious hotdog dogs, hamburgers and grilled chicken. Yum!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Garlic Parmesan Corn On The Cob Variations

I like this recipe for corn on the cob made just the way it is but here are some ways to change it up if you’d like to.

  • Corn- instead of frozen corn, use fresh corn on the cob.
  • Sauce- Use any garlic Parmesan sauce that you’d like to.

Other Easy Vegetable Side Dishes

If you like super easy to make vegetable recipes like this one, here are some others that I know you’ll love, too.

Garlic Parmesan Corn On The Cob Ingredients

  • Frozen Corn On The Cob
  • Butter
  • Buffalo Wild Wings Garlic Parmesan Sauce
  • Parmesan Cheese
  • Salt and Pepper to taste
  • Garlic Powder
  • Parsley (optional)

Instructions

Preheat the oven to 350°

First, in a large pot, boil the corn in water in 1 stick of butter for 5-7 minutes or until the kernels are soft.

Now, melt one stick of butter and pour it into a baking dish.

Then, add the cooked corn into the baking dish and roll it around until it’s coated in the butter.

Next, season the corn with salt, pepper and garlic powder on all sides.

Now, add the garlic Parmesan sauce to each piece of corn and brush it into the top.

Then, roll the corn and brush the garlic parmesan onto the opposite side.

Next, place the baking into the center rack of the oven for about.

Now, add the freshly grated Parmesan cheese onto the top of each one.

Finally, garnish with parsley (optional), serve warm and enjoy!

Garlic Parmesan Corn On The Cob

This easy to make garlic parmesan corn on the cob is made with just a few simple ingredients for a delicious side dish the whole family will love.
5 from 7 votes
Print Recipe Pin Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 6-8 Frozen Corn On The Cobs
  • 2 Sticks Butter
  • ¼-1/2 Cup Buffalo Wild Wings Garlic Parmesan Sauce
  • ¼-1/2 Cup Parmesan Cheese
  • 2 Tbs Parsley (optional)
  • Salt and Pepper to taste
  • 1-2 Tbs Garlic Powder

Instructions
 

  • Preheat the oven to 350°
  • In a large pot, boil the corn in water with 1 stick of butter for 5-7 minutes or until the kernels are soft.
  • Melt 1 stick of butter and pour it into a baking dish and add the corn.
  • Roll the corn into the butter and season it on all sides with salt, pepper and garlic powder.
  • Add the garlic parmesan sauce to the top each piece of corn and brush it into all sides.
  • Place the baking dish on the center rack of the oven for about 10 minutes.
  • Finally, add the freshly grated parmesan cheese onto the top of each one, garnish with parsley (optional), serve warm and enjoy.

Video

Keyword Garlic Parmesan Corn On The Cob

STRAWBERRY TRES LECHES POKE CAKE

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Strawberry tres leches poke cake is made with boxed cake mix soaked in a mix of milks then topped with a whipped cream and fresh strawberries.

Strawberry Tres Leches Poke Cake

From the recipe collection of Tara Ippolito

I made this strawberry tres leches poke cake for Mothers Day and it was an absolute hit.

The weather was warm this year herein New Jersey, and I wanted something that would be light and summery.

This cake was the perfect thing. Everyone gave me so many compliments on it and it was eaten up in no time.

Besides being super easy to make, my favorite thing about this recipe is that it needs to be made ahead of time.

That way, all of that sweet, delicious milk can really soak into the cake layer.

I’ve said this over and over but I’m the first one to admit that I’m not a great baker.

Any desserts that I make have to be foolproof and delicious at the same time and this one was so great.

This is the perfect dessert recipe to bring to any summer BBQ or party. It’s guaranteed to be a huge hit like it was over at my house.

The flavors are fresh and refreshing and complement each other very well.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and friends do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Strawberry Tres Leches Poke Cake Variations

I like this strawberry cake made just the way it is but here are some ways to change it up if you’d like to.

  • Cake Mix- Change the cake mix and fresh strawberry topping and it can be any kind of tres leches cake that you’d like. Chocolate and lemon are both delicious options.
  • Topping- Fresh or freeze dried strawberries are both great options. Add a little crunch with some crushed up graham crackers or add some strawberry syrup.

Other Easy Poke Cake Recipes

If you like super easy to make poke cake recipes like this one, here are some others that I know you’ll love, too.

Strawberry Tres Leches Poke Cake Ingredients

  • Strawberry Cake Mix
  • Eggs
  • Vegetable Oil
  • Milk
  • Evaporated Milk
  • Sweetened Condensed Milk
  • Vanilla Extract
  • Cool Whip
  • Fresh Strawberries (sliced)

Instructions

First, in a large bowl, combine the strawberry cake mix, milk, vegetable oil and eggs, add it to a greased 9x 13” baking dish and bake as directed on the cake mix box.

Once the cake is done, let it cool for 30 minutes and poke holes all along the top of the cake using a fork.

Now, stir together the evaporated milk, sweetened condensed milk and vanilla.

Then, pour the milk mixture evenly over the cake. If the milk is pooling too much on the sides, you can gently push the cake away from the baking dish using s fork on the sides to let the milk seep down.

Next, cover the cake and place it into the fridge to chill overnight.

Now, add the layer of cool whip evenly on top of the cake.

Finally, top with the freshly cut strawberries right before serving and enjoy!

Strawberry Tres Leches Poke Cake

Strawberry tres leeches cake is made with boxed cake mix soaked in a mix of milks then topped with a whipped cream and fresh strawberries.
No ratings yet
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Course Dessert
Cuisine American, Mexican

Ingredients
  

  • 1 Box Strawberry Cake Mix
  • 3 Eggs
  • 1 Cup Milk
  • ⅓ Cup Vegetable Oil
  • 24 Oz Evaporated Milk
  • ⅓ Cup Heavy Cream
  • 14 Oz Sweetened Condensed Milk
  • 1 teaspoon Vanilla Extract
  • 8 Oz Cool Whip
  • 1 Cup Fresh Strawberries (sliced)

Instructions
 

  • In a large bowl, combine the strawberry cake mix, milk, vegetable oil and eggs, add it to a greased 9x 13” baking dish and bake as directed on the cake mix box.
  • Once the cake is done, let it cool for 30 minutes and poke holes all along the top of the cake using a fork.
  • Stir together the evaporated milk, heavy cream, sweetened condensed milk and vanilla and pour the milk mixture evenly over the cake.
    If the milk is pooling too much on the sides, you can gently push the cake away from the baking dish using s fork on the sides to let the milk seep down.
  • Cover the cake and place it into the fridge to chill overnight.
  • Add the layer of cool whip evenly on top of the cake.
  • Top with the freshly cut strawberries right before serving and enjoy!

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Keyword Strawberry Tres Leches Poke Cake

CHICKEN CORDON BLEU CASSEROLE

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Chicken cordon Bleu casserole takes all the flavors you love from the classic dish and turns them into a crowd pleasing, hassle free meal the whole family will love.

Chicken Cordon Bleu Casserole

From the recipe collection of Tara Ippolito

Chicken cordon bleu casserole is going to be a huge treat for anyone who’s a fan of the classic dish.

I can’t even tell you how big of a hit this was with my friends and family. The entire casserole was completely eaten up in no time.

We have a big family and I’m always looking for super delicious and easy to make meals that everyone will love. This one sure was a winner.

The classic chicken cordon bleu was a family favorite of ours for years. My brother in law Chris especially loved it.

But as delicious as it is, it got hard and tedious to make after I became a Mom and my responsibilities in life just kept growing and growing.

This recipe was a God send! It has all of the delicious flavors as the classic dinner with way less of a hassle to make.

Turning this into a casserole was just genius. I truly think that I actually enjoy this more than the original dish.

After my families rave reviews, I think they might even like it more, too.

I hope you give this one a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Chicken Cordon Bleu Casserole Variations

I like this casserole recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Chicken- Any kind of cooked and cubed chicken would be ok to use here.
  • Pasta- Use whatever kind of pasta that you’d like for this recipe.
  • Ham- Any kind of cooked ham would be ok to use. Holiday leftovers or sliced ham from the deli would all work.
  • Cheese- Use Swiss and either Monterey Jack or mozzarella cheese. Just be sure to shred the cheese yourself. It will melt much better that way.

Other Easy Casserole Recipes

If you like super easy to make casserole recipes like this one, here are some others that I know you’ll love, too.

Chicken Cordon Bleu Casserole Ingredients

  • Rotini Pasta, cooked in salted water
  • Rotisserie Chicken, shredded
  • Ham, diced
  • Swiss Cheese, hand shredded
  • Mozzarella Cheese, hand shredded
  • Cream Of Chicken Soup with the herbs
  • Milk
  • Dijon Mustard
  • Salt, Pepper, Garlic Powder
  • Butter, melted
  • Panko Breadcrumbs?
  • Parsley, for garnish (optional)

Instructions

Preheat the oven to 350

First, in a large bowl, add the cooked pasta, shredded chicken, diced ham, cream of chicken soup, Swiss and mozzarella cheese, milk and Dijon mustard.

Now, season it with salt, pepper and garlic powder and mix everything together until it’s evenly combined.

Then, place the mixture into a greased 9 x 13” baking dish.

Next, in a small bowl, stir together the melted butter and breadcrumbs and sprinkle the breadcrumbs evenly on top of the casserole.

Now, place it into the oven for about 20-25 minutes or until the breadcrumbs are toasted.

Finally, let it cool slightly, garnish with parsley (optional), serve warm and enjoy!

Chicken Cordon Bleu Casserole

Chicken cordon Bleu casserole takes all the flavors you love from the classic dish and turns them into a crowd pleasing, hassle free meal the whole family will love.
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Course Main Course
Cuisine American

Ingredients
  

  • 2 Cups Rotini Pasta, cooked in salted water
  • 1 Rotisserie Chicken, shredded
  • 1 Cup Ham, diced
  • 1 Cup Swiss Cheese, hand shredded
  • 1 Cup Mozzarella Cheese, hand shredded
  • 10.5 Oz Cream Of Chicken Soup with the herbs
  • 1 ⅓ Cup Milk
  • 2 teaspoon Dijon Mustard
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 Tbs Butter, Melted
  • ¼ Cup Panko Breadcrumbs
  • Parsley, for garnish (optional)

Instructions
 

  • Preheat the oven to 350
  • In a large bowl, add the cooked pasta, shredded chicken, diced ham, cream of chicken soup, Swiss and mozzarella cheese, milk and Dijon mustard. Season it with salt, pepper and garlic powder and mix everything together until it’s evenly combined.
  • Place the mixture into a greased 9 x 13” baking dish.
  • In a small bowl, stir together the melted butter and breadcrumbs and sprinkle the breadcrumbs evenly on top of the casserole
  • Place it into the oven for about 20-25 minutes or until the breadcrumbs are toasted.
  • Let it cool slightly, garnish with parsley (optional), serve warm and enjoy!
Keyword Chicken Cordon Bleu Casserole

BAKED ITALIAN SUNSET PASTA

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Baked Italian sunset pasta is a delicious and easy to make meal made with fresh mozzarella and pesto layered in between rigatoni pasta and a hearty meat sauce topped with parmesan cheese and baked until hot and bubbly.

Baked Italian Sunset Pasta

From the recipe collection of Tara Ippolito

This Baked Italian sunset pasta stopped me in my tracks when I came across it on social media.

I was just scrolling along and this came up on my Tik Tok for you page from @smalltowninfluencer.

It had 4 million views are people were gong crazy over it. Truth be told, I was going crazy over it, too!

I absolutely love pesto and use it for a lot of my pasta dishes but I never even thought about using it like this before. This was genius!

We all know that pesto and fresh mozzarella go together beautifully but I was so surprised how well it complimented the meat sauce. It was a match made in heaven.

My family couldn’t have loved this more. I even dropped some off to my parents house who later called me to tell me how amazing they thought it was, too.

This is definitely one of those meals that can be made ahead, too. Just assemble everything, place it into the fridge and pop it into the oven when you’re ready to make it.

This really is comfort food at its best. It’s the kind of meal that keeps your belly full for hours and goes perfectly with some nice warm Homemade Garlic Bread.

Stick to your ribs meals like this are usually made in my house during the cold months of winter but I have a feeling we’ll be enjoying this one all year round.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Baked Italian Sunset Pasta Variations

This baked pasta recipe was awesome just the way it is, but here are some ways to change it up if you’d like to.

  • Pasta- Any tube like pasta would work for this recipe.
  • Sauce- Use your favorite meat sauce or use my Meat Sauce For Pasta Recipe. Ajar of marinara sauce would be ok if you’d like to omit the meat.
  • Cheese- Shredded Mozzarella would be ok to use instead of fresh.

Other Easy Baked Pasta Recipes

If you like super to make baked pasta recipes like this one, here are some others that I know you’ll love, too.

Baked Italian Sunset Pasta Ingredients

  • Mezzi Rigatoni
  • Meat Sauce (use your own recipe or follow mine HERE)
  • Pesto
  • Fresh Mozzarella
  • Freshly Grated Parmesan Cheese
  • Butter
  • Parsley for garnish (optional)

Instructions

Preheat the oven to 350°

First, cook the rigatoni in salted water until al dente.

Now, warm up the meat sauce and stir in the drained pasta until it’s evenly coated in the sauce.

Then, add half of the pasta to a generously buttered 9 x 13” baking dish.

Now, sprinkle the top of the pasta with half of the parmesan cheese.

Next, layer the thinly sliced mozzarella cheese side by side onto the pasta.

Now, dollop the pesto on top of the cheese and smooth it out on top with the back of a spoon.

Then, add the rest of the pasta evenly on top of the cheese and pesto layers.

Next, sprinkle the top with the rest of the parmesan cheese.

Now, place it into the center rack of the oven for 25 minutes.

Finally, let it cool slightly, garnish with parsley (optional) and enjoy!

Baked Italian Sunset Pasta

Baked Italian sunset pasta is a delicious and easy to make meal made with fresh mozzarella and pesto layered in between rigatoni pasta and a hearty meat sauce topped with parmesan cheese and baked until hot and bubbly.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 Pound Mezzi Rigatoni
  • 4-5 Cups Meat Sauce (use your own recipe or follow mine HERE)
  • 6.5 Oz Jar Pesto
  • 16 Oz Fresh Mozzarella Cheese, thinly sliced
  • 1 Cup Parmesan Cheese, grated (divided)
  • 1-2 Tbs Butter
  • 1-2 Tbs Parsley, for garnish (optional)

Instructions
 

  • Preheat the oven to 350°
  • Cook the rigatoni in salted water until al dente. Warm up the meat sauce and stir in the drained pasta until it’s evenly coated in the sauce.
  • Add half of the pasta to a generously buttered 9 x 13” baking dish and sprinkle with half of the parmesan cheese.
  • Layer the thinly sliced mozzarella cheese side by side onto the pasta.
  • Dollop the pesto on top of the cheese and smooth it out on top with the back of a spoon.
  • Add the rest of the pasta evenly on top of the cheese and pesto layers and sprinkle with the rest of the parmesan cheese.
  • Place it into the center rack of the oven for 25 minutes. Let it cool slightly, garnish with parsley (optional) and enjoy!

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Keyword baked italian sunset pasta

SHRIMP FRA DIAVOLO

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Shrimp fra diavolo is a delicious seafood dinner made by cooking seasoned jumbo shrimp in a spicy, flavorful tomato sauce.

Shrimp Fra Diavolo

From the recipe collection of Tara Ippolito

This shrimp far diavolo seriously hit the spot at my Sunday family dinner.

Last weekend we had some family over and I was craving something spicy. I’ve been on a big shrimp kick lately and this couldn’t have been more perfect.

Usually when I’m in the mood for seafood I make something like Baked Italian Shrimp or Shrimp Scampi.

Both are amazing but lack the kick I was looking for.

This recipe completely hit the spot! The shrimp are perfectly seasoned and cooked in a spicy tomato sauce.

Don’t worry, the heat is completely customizable. Add more or less hot pepper according to your tolerance.

You can serve this as is or over a nice big plate of pasta. I’ve even eaten it over white rice and loved it.

It made me very happy that everyone at our family dinner thought it was a big hit.

I really hope you give this one a try. If you do, I know you’ll love it just as much as my family and friends do.?

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Shrimp Fra Diavolo Variations

I like this shrimp recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Shrimp- The tails hold a lot of flavor and give you something to hold onto. If you’d prefer to remove them though, you absolutely can.
  • Serving- Lots of people like to serve this over spaghetti. Just make a litter less than the amount of shrimp that the recipe calls for to leave plenty of sauce for your pasta.

Other Easy Seafood Recipes

If you like super easy to make seafood recipes like this one, here are some others that I know you’ll love, too.

Shrimp Fra Diavolo Ingredients

  • Jumbo Shrimp, cleaned and deveined
  • Olive Oil
  • Butter
  • Onion, chopped
  • Garlic, minced
  • Red or White Wine
  • Crushed Tomatoes
  • Fresh Basil, shredded
  • Salt, Pepper, Garlic Powder, Italian Seasoning, Paprika, Red Pepper Flakes

Instructions

First, melt the butter and olive oil together in a large skillet.

Now, add the onion and sauté for 2-3 minutes or until the onion is soft.

Once the onion is soft, add the minced garlic, red pepper flakes and Italian seasoning and sauté for an additional 1-2 minutes.

Next, add the wine and let it gently boil for 2 minutes, stirring frequently.

Then, stir in the crushed tomatoes and season them with salt, pepper, garlic powder and Italian seasoning.

Let the sauce simmer for about 10 minutes then stir in the shredded basil.

Now, add the shrimp to a small bowl and season them with salt, pepper, garlic powder and paprika.

Then, stir the shrimp and seasoning together until the shrimp are evenly coated.

Next, stir the shrimp into the tomato sauce over medium/ medium high heat until they begin to turn pink and curl.

Now, turn the heat down to low and garnish with either more fresh basil or parsley.

Finally, serve alone or over pasta. Enjoy!

Shrimp Fra Diavolo

Shrimp fra diavolo is a delicious seafood dinner made by cooking seasoned jumbo shrimp in a spicy, flavorful tomato sauce.
No ratings yet
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Course Appetizer, Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 32 Oz Bag Jumbo Shrimp, cleaned and deveined
  • 2 Tbs Butter
  • 1 Tbs Olive Oil
  • 1 Small Onion, chopped
  • 4 Cloves Garlic, minced
  • 2-4 Tbs Crushed Red Pepper Flakes
  • 2 Tbs Italian Seasoning
  • ½ Cup Red or White Wine
  • 28 Oz Can Crushed Tomatoes
  • 1 Tbs Paprike
  • 2 Tbs Garlic Powder
  • Salt and Pepper to taste
  • Fresh Basil, shredded (plus some for garnish, optional)

Instructions
 

  • Melt the butter and olive oil together in a large skillet and add the onion. Sauté for 2-3 minutes or until the onion is soft.
  • Once the onion is soft, add the minced garlic, red pepper flakes and 1 tbs of Italian seasoning. Sauté for an additional 1-2 minutes.
  • Next, add the wine and let it gently boil over medium high heat for 2 minutes, stirring frequently.
  • Stir in the crushed tomatoes and season them with salt, pepper, 1 tbs garlic powder and the rest of the Italian seasoning.
  • Let the sauce simmer for about 10 minutes then stir in the shredded basil.
  • Add the shrimp to a small bowl and season them with salt, pepper, 1 Tbs of garlic powder and paprika. Stir the shrimp and seasoning together until the shrimp are evenly coated.
  • Stir the shrimp into the tomato sauce over medium/ medium high heat until they begin to turn pink and curl.
  • Turn the heat down to low and garnish with either more fresh basil.
  • Finally, serve alone or over pasta. Enjoy!

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Keyword shrimp fra diavolo

BIG MAC SLOPPY JOES

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Big Mac sloppy joes are an easy to make meal made by combining all the delicious flavors of a McDonald’s Big Mac with a traditional sloppy joe sandwich.

Big Mac Sloppy Joes

From the recipe collection of Tara Ippolito

Big Mac sloppy joes are a fun and delicious way to spice up your normal dinner routine.

My kids are both huge fans of McDonalds. No surprises there, I’m sure! We try not to eat it too often but everything in moderation, right?

This recipe was a great way to incorporate the flavors that they love with an old school classic.

Sloppy joes have always been a big hit at my house. I usually make my family Texas Toast Sloppy Joes and they absolutely love it.

I figured this recipe would be a no brainer and I couldn’t have been more right. It was a hit with everyone in my house.

Combining a Big Mac with a Sloppy Joe was easy to make, something different and incredibly delicious.

I put this together in practically no time and it required very little effort on my part.

This recipe has definitely made it to our regular dinner menu rotation and were all looking forward to having it again.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Big Mac Sloppy Joes Variations

I like this recipe made just the way it is, but here are some ways to change it up if you’d like.

  • Meat- Ground beef or ground turkey can both be used for this recipe.
  • Big Mac Sauce- I took a shortcut and used Thousand Island dressing but feel free to use Homemade Big Mac Sauce.
  • Relish- Use relish or chop your own dill pickles up.

Other Easy Dinner Ideas

If you like super easy to make dinners like this one, here are some others that I know you’ll love, too.

Big Mac Sloppy Joes Ingredients

  • Ground Beef
  • Olive Oil
  • Onion, diced
  • Worcestershire Sauce
  • Thousand Island Dressing
  • Dill Relish
  • Sesame Seed Buns
  • Velveeta
  • American Cheese
  • Iceberg Lettuce, shredded
  • Salt, Pepper and Garlic Powder

Instructions

First, in a large skillet heat the olive oil over medium high heat and add the chopped onion and ground beef.

Now, season the meat with salt, pepper and garlic powder and break it down into small pieces as it cooks.

Once the ground beef is browned and cooked all the way through, drain the fat.

Next, stir in the Worcestershire sauce.

Then, add the velveeta and stir it into the beef until it’s melted.

Now, stir in the relish.

Next, stir in the thousand island dressing.

Then, lightly toast the buns, add a slice of American cheese, a big scoop of the sloppy joe mix, another slice of cheese and shredded lettuce.

Finally, add the top of the sesame seed bun and enjoy!

Big Mac Sloppy Joes

Big Mac sloppy joes are an easy to make meal made by combining all the delicious flavors of a McDonald’s Big Mac with a traditional sloppy joe sandwich.
No ratings yet
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Course Main Course
Cuisine American

Ingredients
  

  • 1 Tbs Olive Oil
  • 1-1.5 Pounds Ground Beef
  • 1 Small Onion, chopped
  • 2 Tbs Worcestershire Sauce
  • ¼ Cup Dill Relish
  • 4 Oz Velveeta
  • ½ Cup Thousand Island Dressing
  • 4-6 Sesame Seed Buns
  • 8-12 Slices American Cheese
  • ½ Cup Iceberg Lettuce, shredded
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder

Instructions
 

  • In a large skillet heat the olive oil over medium high heat and add the chopped onion and ground beef.
  • Season the meat with salt, pepper and garlic powder and break it down into small pieces as it cooks. Once the ground beef is browned and cooked all the way through, drain the fat.
  • Stir in the Worcestershire sauce.
  • Add the Velveeta and stir it into the beef until it’s melted.
  • Stir in the relish and Thousand Island Dressing
  • Lightly toast the buns, add a slice of American cheese, a big scoop of the sloppy joe mix, another slice of cheese and shredded lettuce. Add the top of the sesame seed bun and enjoy!
    This can make anywhere from 4-6 sandwiches depending on how much sloppy joe filling you add to them,

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Keyword big mac sloppy joes

BROCCOLI CHEDDAR ORZO

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Broccoli cheddar orzo is a delicious one pot dinner made with broccoli and orzo cooked together in a creamy, cheesy sauce.

Broccoli Cheddar Orzo

From the recipe collection of Tara Ippolito

This easy to make broccoli cheddar orzo is delicious, filling and always a smash hit with my family.

We have a couple vegetarians in our family and this is one of my go to recipes to make for them when they come over for dinner.

Broccoli and cheddar are a match made in heaven. Combine that with some pasta and it’s a total home run of a recipe.

This recipe is super easy to put together, too. The ingredients are simple and most of them I usually have on hand.

It’s creamy, cheesy and super satisfying. My two little boys aren’t huge fans of vegetables in general but they don’t mind the broccoli in this pasta at all.

This is a great recipe to make for a busy weeknight because it can be ready to eat and on the table in under 30 minutes.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Broccoli Cheddar Orzo Variations

I like this orzo recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Pasta- Daltini or small shells can be used instead of Orzo.
  • Broth- Vegetable or Chicken broth can both be used here.
  • Carrots- Feel free to add some shredded carrots to the onions while they’re sautéing.
  • Cheese- Cheddar or sharp cheddar cheeses are the best picks for this recipe. Just be sure to shred the cheese yourself because it will melt much better that way.

Other Easy Pasta Recipes

If you like super easy to make pasta recipes like this one, here are some others that I know you’ll love, too.

Broccoli Cheddar Orzo Ingredients

  • Butter
  • Olive Oil
  • Onion, chopped
  • Garlic, minced
  • Orzo
  • Broccoli Florets, cut into small pieces
  • Vegetable Broth
  • Heavy Cream, room temperature
  • Cheddar Cheese, hand shredded
  • Salt, Pepper and Garlic Powder

Instructions

First, in a large skillet, heat the oil and butter together over medium high heat.

Once the butter is melted, add the onion and sauté until soft.

Now, add the minced garlic and sauté for one minute.

Then, add the orzo and sauté for another minute.

Next, slowly pour in the vegetable broth.

Now, slowly pour in the heavy cream.

Then, season the orzo with salt, pepper and garlic powder and stir it in.

Next, turn the heat up to medium high and once it begins to gently boil, turn the heat down to low and let the orzo cook for 5 minutes.

Now, add the broccoli florets.

Then, using a wooden spoon or spatula, move the florets around so that they are partially submerged in the liquid.

Next, cook the broccoli and orzo for an additional 5 minutes, stirring occasionally, or until the broccoli and orzo are soft.

Then, turn the heat off on the burner and add in the shredded cheddar cheese.

Next, stir the cheese in until it’s melted.

Finally, let it cool slightly, serve warm and enjoy!

Broccoli Cheddar Orzo

Broccoli cheddar orzo is a delicious one pot dinner made with broccoli and orzo cooked together in a creamy, cheesy sauce.
No ratings yet
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Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 1 Tbs Butter
  • 2 Tbs Olive Oil
  • ½ Small Onion, chopped
  • 3 Cloves Garlic, minced
  • 1 Cup Orzo
  • 2 Cups Vegetable Broth
  • ½ Cup Heavy Cream, room temperature
  • 1 ¼ Cup Cheddar Cheese, hand shredded
  • 3 Cups Broccoli Florets, cut into small pieces
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder

Instructions
 

  • In a large skillet, heat the oil and butter together over medium high heat and saute the onion.
  • Once the onion is soft, add the minced garlic and sauté for an additional minute.
  • Add the orzo and sauté for another minute, stirring frequently.
  • Slowly pour in the vegetable broth, heavy cream and season with salt, pepper and garlic powder.
  • Turn the heat up to medium high and once it begins to gently boil, turn the heat down to low and let the orzo cook for 5 minutes.
  • Add the broccoli florets. Using a wooden spoon or spatula, move the florets around so that they are partially submerged in the liquid. Cook the broccoli and orzo for an additional 5 minutes, stirring occasionally, or until the broccoli and orzo are both soft.
  • Turn the heat off on the burner and stir in the shredded cheddar cheese until it is melted.
  • Finally, let it cool slightly, serve warm and enjoy!

Video

Keyword Brocoli Cheddar Orzo

LOADED BAKED POTATO SALAD

by 2 Comments

Loaded baked potato salad is made by tossing seasoned, tender potatoes in a sour cream and ranch dressing then adding all of your favorite toppings like crispy bacon, cheddar cheese and green onions.

Loaded Baked Potato Salad

From the recipe collection of Tara Ippolito

This loaded baked potato salad is like the best of both worlds.

There’s nothing better than a big, tender baked potato with all the toppings. We usually eat them in the cooler weather months here in Jersey.

This recipes is a genius way to get all the delicious flavors of a loaded baked potato in a cool and refreshing summer salad.

Loaded baked potatoes meets potato salad. What a great combination!

This is the perfect side dish to bring to any BBQ or party this summer. It’s goes great with just about anything that comes off the grill.

The first time I made this was for a family party that we had in the spring.

I wanted to serve something just a little bit different from my regular Traditional Macaroni Salad and Crispy Potato Salad and this was perfect.

The compliments that I received on this was incredible. Everyone just loved it and made me promise that I’d bring it to the next event.

With seasoned potatoes cover in crispy bacon, cheddar cheese, scallions and tossed in a sour cream and ranch sauce, it’s a no brainer for your next summer event.

I hope you give this one a try. I know if you do you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Loaded Baked Potato Salad Variations

I like this recipe for potato salad made just the way it is but here are some ways to change it up if you’d like to.

  • Potatoes- Russet potatoes are typically used to make baked potatoes so they’re perfect for this recipe. Red potatoes or Yukon gold can also be used.
  • Cheese- Any cheese would work here so use your favorite. Just be sure to shred it yourself because the texture will be much creamier.
  • Toppings- I used traditional baked potato toppings for this recipe but feel free to experiment. Add some onions or additional vegetables if you’d like.

Other Easy Summer Salad Recipes

If you like super easy to make summer salads lie this one, here are some others that I know you’ll love, too.

Loaded Baked Potato Salad Ingredients

  • Russet Potatoes
  • Olive Oil
  • Cooked Bacon, chopped
  • Sour Cream
  • Mayonnaise
  • Red Wine Vinegar
  • Dry Ranch Seasoning
  • Cheddar Cheese, shredded
  • Green Onions, sliced
  • Black Pepper

Instructions

Preheat the oven to 450°

First, clean and dry the potatoes and rub them in olive oil. sprinkle the skin with salt and prick them for a fork several times to allow for ventilation.

Next, place them on a baking sheet and into the oven for about 1 hour or until they are fork tender. Let them cool completely.

Then, cut the potatoes into large chunks and add them to a large bowl. The potatoes will fall apart into smaller pieces while mixing the salad/ serving.

Now, in a medium sized bowl, stir together the sour cream, mayonnaise, red wine vinegar, ranch seasoning, and black pepper.

Next, pour the dressing over the potatoes and toss them together until the potatoes are evenly coated.

Then, add the bacon, green onions and cheddar cheese and fold them into the potato salad.

Finally, top the potato salad with a little more shredded cheese, bacon and green onions. Serve cold and enjoy!

Loaded Baked Potato Salad

Loaded baked potato salad is made by tossing seasoned, tender potatoes in a sour cream and ranch dressing then adding all of your favorite toppings like crispy bacon, cheddar cheese and green onions.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 4 large Russet Potatoes
  • 2 Tbs Olive Oil
  • 7 Strips Cooked Bacon, Chopped
  • 1 ½ Cups Sour Cream
  • ½ Cup Mayonnaise
  • 2 Tbs Red Wine Vinegar
  • 2 Tbs Dry Ranch Seasoning
  • 2 Cups Cheddar Cheese, shredded
  • 5 Green Onions, sliced
  • 1 Tbs Black Pepper

Instructions
 

  • Clean and dry the potatoes and rub them in olive oil. sprinkle the skin with salt and prick them for a fork several times to allow for ventilation.
  • Place them on a baking sheet and into the oven for about 1 hour or until they are fork tender. Let them cool completely.
  • Cut the potatoes into large chunks and add them to a large bowl. The potatoes will fall apart into smaller pieces while mixing the salad/ serving.
  • In a medium sized bowl, stir together the sour cream, mayonnaise, red wine vinegar, ranch seasoning, and black pepper.
  • Pour the dressing over the potatoes and toss them together until the potatoes are evenly coated.
  • Add the bacon, green onions and cheddar cheese and fold them into the potato salad. (Save some bacon bits, cheese and green onions for the topping.)
  • Top the potato salad with a little more shredded cheese, bacon and green onions. Serve cold and enjoy!

Video

Keyword loaded baked potato salad

CHERRY COKE POKE CAKE

by 2 Comments

Cherry Coke poke cake is made with boxed chocolate cake mix, Cherry Coca- Cola, sweet condensed milk and chocolate fudge topped with whipped cream and maraschino cherries. ?

Cherry Coke Poke Cake

From the recipe collection of Tara Ippolito

How fun does this Cherry Coke poke cake sound?

That’s exactly what I thought when I heard about this dessert for the first time and I knew I had to try it.

I’m a huge fan of cherry flavored anything, especially soda. Chocolate just so happens to be another favorite of mine, too. I make my Chocolate Cherry Dump Cake recipe all the time. This reminded me of that but taken to the next level.

Combining them both into one delicious dessert was a no brainer for me.

This dessert was exactly what I wanted. It was moist and chocolatey with just the right amount of cherry. What a total hit!

Not to mention, it’s super easy to make, too. Using boxed cake mix and canned pie filling allows us to take a major shortcut here.

I served this for a family Sunday dinner and everyone loved it. Take it to your next party and it’s sure to be the star of the show.

I hope you give this recipe a try. If you do, I know you’ll love it just as much and my family and friends do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Cherry Coke Poke Cake Variations

I like this poke cake recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Cake Mix- Devils Food or any boxed chocolate cake mix will work here. Feel free to use your own recipe, too.
  • Cola- Cherry Coke or Regular Coca Cola can both be used.

Other Easy Poke Cake Recipes

If you like super easy to make poke cake recipes like this one, here are some others that I know you’ll love, too.

Cherry Coke Poke Cake Ingredients

  • Devils Food Boxed Cake Mix
  • Cherry Coca- Cola
  • Eggs
  • Vegetable Oil
  • Sweetened Condensed Milk
  • Hot Fudge
  • Cherry Pie Filing
  • Cool Whip
  • Chocolate Shavings
  • Maraschino Cherries

Instructions

Preheat the oven to 350°

First, in a large bowl, add the devils food cake mix, 1 ¼ cup of Cherry Coke, eggs and vegetable oil. Mix the batter until it’s smooth.

Now, add the batter to a greased 9 x 13” baking dish and place it into the center rack of the oven for about 20-25 minutes or until the cake is baked all the way through.

Next, let the cake cool to room temperature and using the back of a wooden spoon, poke holes about 2 inches apart half way down into the cake.

Then, in a small bowl, mix together the sweetened condensed milk and ¼ cup of Coca-Cola.

Now, evenly pour the mixture over the cake and using the back of a spoon, push it into the holes.

Next, warm the hot fudge and pour it over the cake. Push the hot fudge into the holes also.

Then, spread the cherry pie filling evenly on top of the cake.

Now, spread the cool whip evenly on top of the cherry pie filling layer.

Next, place it into the fridge for at least a couple of house to let the flavors and cake set.

Then, add some shaved chocolate and maraschino cherries on top.

Finally, serve cool and enjoy!

Cherry Coke Poke Cake

Cherry Coke poke cake is made with boxed chocolate cake mix, Cherry Coca- Cola, sweet condensed milk and chocolate fudge topped with whipped cream and maraschino cherries.
No ratings yet
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 1 Box Devils Food Cake Mix
  • 1 ½ Cup Cherry Coca Cola (divided)
  • 3 Eggs
  • ½ Cup Vegetable Oil
  • 14 Oz Sweetened Condensed Milk
  • 8 Oz Hot Fudge
  • 20 Oz Cherry Pie Filling
  • 8 Oz Cool Whip
  • Chocolate Shavings & Maraschino Cherries, for garnish

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, add the devils food cake mix, 1 ¼ cup of Cherry Coke, eggs and vegetable oil. Mix the batter until it’s smooth. Add the batter to a greased 9 x 13” baking dish. Place it into the center rack of the oven for about 20-25 minutes or until the cake is baked all the way through.
  • Let the cake cool to room temperature and using the back of a wooden spoon, poke holes about 2 inches apart half way down into the cake.
  • In a small bowl, mix together the sweetened condensed milk and ¼ cup of Coca-Cola. Evenly pour the mixture over the cake and using the back of a spoon, push it into the holes.
  • Warm the hot fudge and pour it over the cake. Push the hot fudge into the holes also.
  • Spread the cherry pie filling evenly on top of the cake.
  • Now, spread the cool whip evenly on top of the cherry pie filling layer.
  • Place it into the fridge for at least a couple of house to let the flavors and cake set.
  • Finally, add some shaved chocolate and maraschino cherries on top. Serve cold and enjoy!

Video

Keyword cherry coke poke cake

COPYCAT BOSTON MARKET MAC AND CHEESE

by 1 Comment

Copycat Boston Market mac and cheese is made with rotini pasta in a creamy cheese sauce that’s just like the restaurants signature version.

Copycat Boston Market Mac And Cheese

From the recipe collection of Tara Ippolito

Oh my goodness, this copycat Boston Market Mac and cheese was so incredibly delicious and as close to the restaurants version as you can get.

Boston Markets are closing down left and right here in Jersey. Their mac and cheese was my favorite side dish.

Now that I don’t have a restaurant open near me, I figured why not give making my own version a try. What a great idea that turned out to be.

I served this to my family for our Sunday Dinner and it was such a huge hit. Everyone just loved it and couldn’t believe how close to the original it was.

Myself included, I was so happy with the way it turned out.

This recipe is fantastic because it’s super easy to make, requires very few ingredients and is absolutely delicious.

I usually make my Creamy Macaroni & Cheese or Baked White Mac and Cheese for family parties. They are so so good but definitely require just a little more effort and the oven.

This recipe is great because I can have it on the table in no time. As soon as the pasta is finished cooking the cheese sauce is done.

It doesn’t get much easier than that!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Copycat Boston Market Mac And Cheese Variations

Changing this recipe will technically move it farther away from the intended copycat version, but here are some ways to change it up if you’d like to.

  • Pasta- Use any kind of pasta shape that you’d like.
  • Cheese- Experiment with different cheeses to create new flavors. Just be sure to shred the cheese yourself because it will melt much better that way.

Other Copycat Recipes

If you like super easy to make copycat recipes like this one, here are some others that I know you’ll love, too.

Copycat Boston Market Mac And Cheese Ingredients

  • Cooked Rotini Pasta
  • Butter
  • Flour
  • Heavy Cream
  • American Cheese
  • Cheddar Cheese, hand shredded
  • Parmesan Cheese
  • Salt, Pepper, Paprika, Garlic Powder

Instructions

First, in a large skillet melt the butter over medium high heat and whisk in the flour for 2-3 minutes.

Now, slowly pour in the cream and whisk until thick. This should take about 3-4 minutes.

Then, reduce the heat to low, and add in the American cheese, cheddar cheese and Parmesan cheese.

Next, whisk in the cheese in until it’s melted into the sauce.

Now, season the sauce with salt, pepper, garlic powder and paprika.

Then, stir it into the cheese sauce.

Now, add the cooked rotini pasta and gently stir it into the sauce until the pasta is evenly coated.

Finally, serve warm and enjoy!

Copycat Boston Market Mac And Cheese

Copycat Boston Market mac and cheese is made with rotini pasta in a creamy cheese sauce that’s just like the restaurants signature version.
No ratings yet
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 1 Pound Rotini Pasta (cooked in salted water)
  • 4 Tbs Butter
  • 4 Tbs Flour
  • 2 Cups Heavy Cream
  • 15 Slices American Cheese
  • 1 Cup Cheddar Cheese, hand shredded
  • ½ Cup Parmesan Cheese
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 teaspoon Paprika

Instructions
 

  • In a large skillet melt the butter over medium high heat and whisk in the flour for 2-3 minutes.
  • Slowly pour in the cream and whisk until thick. This should take about 3-4 minutes.
  • Reduce the heat to low, and add in the American cheese, cheddar cheese and Parmesan cheese. Whisk in the cheese in until it’s melted into the sauce.
  • Season the sauce with salt, pepper, garlic powder and paprika. Stir it into the cheese sauce.
  • Add the cooked rotini pasta and gently stir it into the sauce until the pasta is evenly coated.
  • Serve warm and enjoy!

Video

Keyword copycat boston market mac and cheese

STREET CORN CHICKEN ENCHILADAS

by 19 Comments

Street corn chicken enchiladas have all the delicious flavors you love about street corn mixed with shredded chicken, wrapped in tortillas and covered in a creamy green chili sauce and melted cheese.

Street Corn Chicken Enchiladas

From the recipe collection of Tara Ippolito

I made these street corn enchiladas for a family Sunday dinner and I was blown away by the positive feedback that I received.

They all went absolutely crazy for these. They may just be the best enchiladas that I’ve made to date.

We’ve been eating White Chicken Enchiladas and Cheesy Beef Enchiladas on rotation for a while now. This recipe was a nice change up.

Who doesn’t love street corn? To incorporate all of those delicious flavors into the already popular chicken enchilada was a home run.

By using a rotisserie chicken and premade green chili sauce, this recipe was a breeze to put together.

This would be the perfect recipe to make on a busy weeknight. The ingredients are simple and require very minimal effort on my part.

If you’re looking for a super easy to make and delicious recipe that the whole family will love, this one is it!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Street Corn Chicken Enchiladas Variations

I like this enchilada recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Chicken- Use any kind of cooked/ cubed chicken that you’d like.
  • Tortillas- Flour or Corn tortillas both work here so choose your favorite.
  • Cheese- Any kind of cheese is ok to use. Just be sure to shred the cheese yourself because it will melt much better that way.
  • Heat- Add some diced green chilis or use pepper jack cheese to add some spice to this dish.

Other Easy Tex Mex Meals

If you like super easy to make side dish recipes like this one, here are some others that I know you’ll love, too.

Street Corn Chicken Enchiladas Ingredients

  • Rotisserie Chicken, shredded
  • Green Chili Enchilada Sauce
  • Sour Cream
  • Mayonnaise
  • Cheddar Cheese, hand shredded
  • Monterey Jack Cheese, hand shredded
  • Corn
  • Flour or Corn Tortillas
  • Salt, Pepper, Elote Seasoning, Garlic Powder Chili Powder
  • Tajin and fresh parsley or cilantro and lime wedges, for garnish (optional)

Instructions

Preheat the oven to 400°

First, in a small bowl, stir together the green enchilada sauce, sour cream, mayonnaise, garlic powder, elote seasoning and chili powder and set it aside.

Now, in a large bowl, add the chicken, ½ cup of the cheddar cheese, ½ cup of the monetary jack cheese and ¾ of the can of corn and 1 cup of the green enchilada sauce mixture.

Then, lightly season it with salt and pepper and stir everything together until it’s evenly combined.

Now, add ½ a cup of the sauce onto the bottom of a greased 9 x 13” baking dish.

Then, warm the tortillas in the microwave for 10 seconds and evenly distribute the filling into the center of each one.

Next, roll the tortillas closed and place them seam side down into the baking dish.

Now, evenly pour the rest of the enchilada sauce on top.

Then, sprinkle the remaining cheese on top and place it into the center rack of the oven for 20 minutes.

Next, add the remaining corn on top of the cheese layer and sprinkle with fresh parsley or cilantro (optional).

Now, place it back into the oven for another 10 minutes.

Finally, sprinkle with tajin, (optional) add lime wedges for garnish (optional), serve warm and enjoy.

Street Corn Chicken Enchiladas

Street corn chicken enchiladas have all the delicious flavors you love about street corn mixed with shredded chicken, wrapped in tortillas and covered in a creamy green chili sauce and melted cheese.
4.67 from 3 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Mexican

Ingredients
  

  • 14 Oz Green Chili Enchilada Sauce
  • ¾ Cup Sour Cream
  • ¼ Cup Mayonnaise
  • 2 Cups Shredded Rotisserie Chicken
  • 1 Cup Cheddar Cheese, hand shredded
  • 1 Cup Monterey Jack Cheese, hand shredded
  • 14 Oz Can Corn, drained
  • 2 Tbs Elote Seasoning
  • 1 Tbs Chili Powder
  • 1 Tbs Garlic Powder
  • Salt and Pepper to taste
  • 6-8 Flour or Corn Tortillas
  • Parsley/ Cilantro, for garnish (optional)
  • Tajin, for garnish (optional)

Instructions
 

  • Preheat the oven to 400°
  • In a small bowl, stir together the green enchilada sauce, sour cream, mayonnaise, garlic powder, elote seasoning and chili powder and set it aside.
  • In a large bowl, add the chicken, ½ cup of the cheddar cheese, ½ cup of the monetary jack cheese, ¾ of the can of corn and 1 cup of the green enchilada sauce mixture. Lightly season with salt and pepper and stir everything together until evenly combined.
  • Add ½ a cup of the sauce onto the bottom of a greased 9 x 13” baking dish.
  • Warm the tortillas in the microwave for 10 seconds and evenly distribute the filling into the center of each one. Roll the tortillas closed and place them seam side down into the baking dish.
  • Evenly pour the rest of the green chili enchilada sauce on top. Sprinkle the remaining cheese on top and place it into the center rack of the oven for 20 minutes.
  • Add the remaining corn on top of the cheese layer and sprinkle with fresh parsley or cilantro (optional). Now, place it back into the oven for another 10 minutes.
  • Finally, sprinkle with tajin, (optional) add lime wedges for garnish (optional), serve warm and enjoy.
Keyword Street Corn Chicken Enchiladas

ITALIAN SUMMER SAMMIES

by 7 Comments

Italian summer sammies are made with thinly sliced deli meat and a zesty Italian cream cheese spread that’s rolled up into a tortilla and cut into pinwheels for the perfect lunch at the beach or pool.

Italian Summer Sammies

From the recipe collection of Tara Ippolito

These Italian summer sammies are the perfect thing to snack on by the pool or beach this summer.

My sister and brother in law invited us down the shore to share their house again this summer. We spend a lot of time at the beach when we’re there.

It’s so nice to bring a little something to munch on. I don’t know about you but once I’m there with my feet in the sand I never want to leave.

These pinwheels are just the thing to hit the spot. Not to mention they’re super easy to make and absolutely delicious, too.

Feel free to add some extras or take some things away. This recipe is super customizable and can be adjusted to suit anyone’s preferences.

They are always a huge hit whenever I pull these out of my beach cooler to share with friends and family. We usually take a little Hawaiian Macaroni Salad or Mom's Famous Tortellini Salad with us, too.

Spending all day in the sun sure does build up an appetite. You’ll be so happy you have these to satisfy that hunger and spend as much time enjoying the day as possible.

I hope you give these sandwiches a try on your next beach or pool day. If you do I know you’ll love them just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Italian Summer Sammies Variations

I like these summer sandwiches made just the way they are, but here are some ways to change it up id you’d like to.

  • Bread- Use regular bread instead of the tortillas for a for filling version.
  • Cheese- Feel free to add some thinly sliced cheese to these sandwiches.
  • Deli Meat- Experiment with different deli meat but make sure you ask them to slice it thin for you. That will make this pinwheels much easier to roll up.

Other Easy Summer Recipes

If you like super easy to make recipes that are perfect for the summer like this one, here are some others that I know you’ll love, too.

Italian Summer Sammies Ingredients

  • Softened Cream Cheese
  • Picked Hot Peppers, diced
  • Roasted Red Peppers, diced
  • Dry Zesty Italian Dressing Packet
  • Large Tortillas
  • Thinly Sliced Salami
  • Thinly Sliced Pepperoni
  • Thinly Sliced Ham

Instructions

First, in a medium sized bowl, stir together the softened cream cheese, zesty Italian dressing packet, diced pickled hot peppers and diced roasted red peppers.

Now, evenly spread the mixture onto about 3-4 tortillas.

Then, add the thinly sliced ham to each one leaving some room on the edge of the tortilla for the pinwheel to close once it’s rolled up.

Next, add the salami slices on top of the ham.

Now, add the pepperoni slices.

Then, roll each of the tortillas up tightly and lay them seem side down.

Finally, cut them in to 2” pinwheels and enjoy!

Italian Summer Sammies

Italian summer sammies are made with thinly sliced deli meat and a zesty Italian cream cheese spread that’s rolled up into a tortilla and cut into pinwheels for the perfect lunch at the beach or pool.
No ratings yet
Print Recipe Pin Recipe
Course Main Course, Snack
Cuisine American, Italian

Ingredients
  

  • 8 Oz Block Cream Cheese, softened
  • 0.6 Packet Zesty Italian Dressing
  • 3 Tbs Roasted Red Peppers, diced
  • 2 Tbs Pickled Hot Peppers, diced
  • 25 Slices Salami, sliced thin
  • 12 Slices Pepperoni, sliced thin
  • 25 Slices Ham, sliced thin
  • 3-4 Large Tortillas

Instructions
 

  • In a medium sized bowl, stir together the softened cream cheese, zesty Italian dressing packet, diced pickled hot peppers and diced roasted red peppers.
  • Evenly spread the mixture onto about 3-4 tortillas.
  • Evenly distribute the thinly sliced ham to each one leaving some room on the edge of the tortilla for the pinwheel to close once it’s rolled up.
  • Evenly distribute the salami slices on top of the ham.
  • Add the pepperoni slices evenly on top.
  • Roll each of the tortillas up tightly and lay them seem side down onto a cutting board.
  • Cut them in to 2” pinwheels and enjoy!

Video

SALSBURY STEAK MEATBALLS

by 2 Comments

These salsbury steak meatballs are made with seasoned meatballs served in an easy to make and flavorful mushroom gravy.

Salsbury Steak Meatballs

From the recipe collection of Tara Ippolito

My goodness, these salsbury steak meatballs were out of this world good.

I made these for a quick and easy dinner for my family and they were a huge hit.

My mother used to make us traditional salsbury steak for my siblings and I all the time when we were growing up.

I loved it then and I love it now. There’s something so nostalgic about it for me.

This recipe is just like the traditional meal but made into easy to prepare meatballs.

The patties are great, too, don’t get me wrong. I just find that the meatballs are super easy to work with.

The gravy in this recipe takes this dish to the next level. I love to serve them over mashed potatoes to really soak up all the flavors.

This is an easy to make comfort food recipe that my entire family looks forward to. When my two picky little boys.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Salsbury Steak Meatballs Variations

I like this meatball recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Ground Meat- I prefer beef for this recipe but ground turkey would work, too.
  • Shaping- This recipe can easily be make into traditional Salisbury steaks by simply forming the patties into larger, flatter pieces and following the instructions the same way.

Other Easy Meatball Recipes

If you like super easy to make meatball recipes like this one, here are some others that I know you’ll love, too.

Salsbury Steak Meatballs Ingredients

  • Ground Beef
  • Seasoned Breadcrumbs
  • Egg
  • Ketchup
  • Dijon Mustard
  • Worcestershire Sauce
  • Garlic, minced or grated
  • Olive Oil
  • Onion, diced
  • Mushrooms, sliced
  • Butter
  • Flour
  • Beef Broth
  • Kitchen Bouquet
  • Salt, Pepper and Garlic Powder
  • Serve over Sour Cream Mashed Potatoes, optional

Instructions

Preheat the oven to 350°

First, in a large bowl, add the ground beef, breadcrumbs, ketchup, egg, fresh garlic, mustard and Worcestershire sauce.

Then, season it with salt and pepper and garlic powder and mix everything together just until it’s evenly combined.

Now, roll the mixture into even sized balls and place them onto a parchment paper lined baking sheet.

Next, place the baking sheet into the center wrack of the oven for 25-30 minutes.

While that’s cooking, in a large skillet, sauté the chopped onion and mushrooms in a little olive oil until soft. Lightly season then with salt and pepper.

Then, whisk in the butter and flour for 2-3 minutes. It will make a thick paste.

Next, slowly whisk in the beef broth.

Now, stir in the ketchup, Worcestershire sauce and Kitchen Bouquet.

Then, season the gravy with salt, pepper and garlic powder and turn the heat down to a simmer. Let the sauce simmer for 5 minutes, stirring frequently.

Now, add the cooked meatballs into the skillet and spoon the sauce over them.

Finally, sprinkle the meatballs with some fresh parsley, serve warm over Sour Cream Mashed Potatoes (optional) and enjoy.

Salsbury Steak Meatballs

These salsbury steak meatballs are made with seasoned meatballs served in a flavorful mushroom gravy.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American

Ingredients
  

For The Meatballs

  • 1 Pound Ground Beef
  • ¾ Cup Seasoned Breadcrumbs
  • 1 Large Egg
  • 1 Tbs Ketchup
  • 1 Tbs Dijon Mustard
  • 2 Tbs Worcestershire Sauce
  • 2 Cloves Garlic, minced or grated
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder

For The Gravy

  • 2 Tbs Olive
  • ½ Medium Onion, diced
  • 8 Oz Mushrooms, sliced
  • 2 Tbs Butter
  • 2 Tbs Flour
  • ½ Cup Beef Broth
  • 1 Tbs Worcestershire Sauce
  • 1 Tbs Ketchup
  • 1 teaspoon Kitchen Bouquet
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • Fresh Parsley, for garnish (optional)
  • Serve over Sour Cream Mashed Potatoes, optional

Instructions
 

  • In a large bowl, add the ground beef, breadcrumbs, ketchup, egg, fresh garlic, mustard and Worcestershire sauce. Season it with salt and pepper and garlic powder and mix everything together just until it’s evenly combined.
  • Roll the mixture into even sized balls and place them onto a parchment paper lined baking sheet. Place the baking sheet into the center wrack of the oven for 25-30 minutes.
  • While that’s cooking, in a large skillet, sauté the chopped onion and mushrooms in a little olive oil until soft. Lightly season then with salt and pepper.
  • Whisk in the butter and flour for 2-3 minutes. It will make a thick paste.
  • Slowly whisk in the beef broth.
  • Stir in the ketchup, Worcestershire sauce and Kitchen Bouquet. Season the gravy with salt, pepper and garlic powder and turn the heat down to a simmer.
  • Add the cooked meatballs into the skillet and spoon the gravy over them.
  • Sprinkle the meatballs with some fresh parsley, serve warm over Sour Cream Mashed Potatoes (optional) and enjoy.

Video

Keyword salsbury steak meatballs

FISH FILET SLIDERS

by 2 Comments

Fish filet sliders are a super delicious and easy to make recipe using breaded cod filets, American cheese and homemade tartar sauce in between toasted Hawaiian rolls.

Fish Filet Sliders

From the recipe collection of Tara Ippolito

These fish filet sliders were even better than the inspiration behind and I whole heartedly mean that.

Anyone that knows me knows very well that I am a huge fan of the fish filet at McDonald’s. It’s my favorite thing on the menu by far.

I don’t know why it took me so long to try to make them for myself at home. I’m truly kicking myself for waiting so long.

These sliders were absolutely incredible. I could have eaten the entire thing myself no kidding.

You don’t have to take my word for it, though. Even my husband who has always been slightly turned off my the fish sandwich said he loved these.

Using frozen breaded cod fish filets made putting this sandwich together a breeze. Any short cut that I can use to make my life easier, I’ll take!

I will say that you can use store bought tartar sauce. But I’m pretty sure that making my Homemade Tartar Sauce was one of the main reasons why these sliders were so good.

They never give you enough tartar sauce at the restaurant. This gave me the ability to load as much of that sauce on as I wanted.

I’m already thinking about the next time I’m going to make these. They were such a huge hit.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Fish Filet Sliders Variations

I Ike this slider recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Tartar Sauce- Use store bought tartar sauce or make your own. I have a fantastic homemade recipe HERE if you’d like to use mine.
  • Fish Filets- Any breaded fish filet would work here. Even fish sticks! Use any kind you’d like.
  • Rolls- I love Kings Hawaiian but regular rolls would be just fine to use, too.

Other Easy Slider Recipes

If you like super easy to make slider recipes like this one, here are some others that I know you’ll love, too.

Fish Filet Slider Ingredients

  • Kings Hawaiian Pre Sliced Slider Buns
  • Gorton’s Crunchy Panko Breadcrumbs Cod Filets, cooked according to the directions on the package
  • American Cheese
  • Tartar Sauce (store bought or homemade)
  • Melted Butter
  • Old Bay Seasoning

Instructions

Preheat the oven to 375°

First, separate the pre sliced slider buns and place them onto a parchment paper lined baking sheet.

Now, add a layer of American cheese slices down on the bottom buns.

Then, in a small bowl, stir together the Old Bay Seasoning and melted butter.

Next, brush the melted butter onto the top half of the rolls.

Now, place them into the center rack of the oven for about 5-7 minutes or until the cheese is melted and the buns are lightly toasted.

Then, add the fish filets on top of the bottom part of the rolls with the American cheese.

Next, spread the tartar sauce evenly on top of the fish filets.

Now, place the top of the rolls onto the fish filets and tartar sauce.

Finally, using a knife, cut to separate them. Serve warm and enjoy!!

Fish Filet Sliders

Fish filet sliders are a super delicious and easy to make recipe using breaded cod filets, American cheese and homemade tartar sauce in between toasted Hawaiian rolls.
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Course Main Course
Cuisine American

Ingredients
  

  • 1 Package Kings Hawaiian Pre Sliced Slider Buns
  • 14.6 Oz Box Gorton’s Crunchy Panko Breadcrumbs Cod Filets, cooked according to the directions on the package
  • 6-9 Slices American Cheese
  • ½ Cup Tartar Sauce (store bought or homemade) Add more sauce if you'd like
  • 3 Tbs Melted Butter
  • 1 Tbs Old Bay Seasoning

Instructions
 

  • Preheat the oven to 375°
  • Separate the pre sliced slider buns and place them onto a parchment paper lined baking sheet.
  • Add a layer of American cheese slices down on the bottom buns.
  • In a small bowl, stir together the Old Bay Seasoning and melted butter. Brush the melted butter onto the top half of the rolls.
  • Place them into the center rack of the oven for about 5-7 minutes or until the cheese is melted and the buns are lightly toasted.
  • Add the fish filets on top of the bottom part of the rolls with the American cheese.
  • Spread the tartar sauce evenly on top of the fish filets and place the top of the rolls on top. Add as much or as little as you'd like.
  • Using a sharp knife, cut to separate them. Serve warm and enjoy!!

Video

Keyword fish filet sliders

PIÑA COLADA POKE CAKE

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Piña colada poke cake is loaded with coconut, pineapple and all the delicious flavors of a virgin pina colada for an easy to make dessert that everyone will love.

Piña Colada Poke Cake

From the recipe collection of Tara Ippolito

Piña colada poke cake is such a fun and delicious dessert to bring to your next summer party.

Nothing says summer quite like a nice big glass of a cold piña colada. it’s vacation in a glass.

This is a really nice way to enjoy all of those delicios flavors in an easy to make dessert.

I made this to take down to my sister and brother in laws beach house in Lavallette, NJ this past week and it was such a huge hit.

It was the perfect summer dessert for a crowd.

The best part about this recipe is that it can and should be made ahead. The longer that sweetened condensed milk and cream of coconut gets to seep into that cake, the better.

A huge plus is that it’s the virgin version, too. So everyone can enjoy it without worrying about alcohol.

So don't worry, this recipe is totally kid friendly. Mine actually happened to love it. I think they just love anything with maraschino cherries on it though to be honest.

I’m just looking for my next opportunity to make this crowd pleasing dessert again. Can't wait for the next BBQ to bring this along.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Other Easy Poke Cake Recipes

If you like super easy to make poke cake recipes like this one, here are some others that I know you’ll love, too.

Piña Colada Poke Cake Ingredients

  • Yellow cake mix (plus the ingredients to make it)
  • Sweetened Condensed Milk
  • Cream Of Coconut
  • Sweet Coconut Flakes
  • Crushed Pineapple, drained
  • Cool whip
  • Maraschino Cherries

Instructions

First, preheat the oven to 375 and spread the coconut flakes out evenly onto a baking sheet and place it on the top rack of the oven for 5 minutes. Toss the coconut flakes around- focusing on the corners because they tend to toast up faster, and place them back in the oven until the coconut flakes are light brown. Keep an eye on them so they don’t burn.

Now, make the cake mix according to the directions on the back of the package and let it cool.

Then, using the back of a wooden spoon, place holes in the cake and put two inches apart about ¾ of the way down.

Next, in a small bowl, mix together the sweetened condensed milk and cream of coconut.

Now, pour the mixture over cake and using the back of a spoon, spread it into the holes. it will look like a lot but trust the process, it will absorb into the cake. You can also push the edges of the cake away from the baking dish to let some of the mixture drip onto the sides.

Then, sprinkle the crushed pineapple evenly onto the top.

Next, sprinkle the toasted coconut on top.

Now, dollop the cool whip on top and carefully spread it out with the back of a spoon. Take your time, the coconut may stick at first but just be patient, you got this.

Next, cover the cake with plastic wrap and place it into the fridge for at least two hours.

Then, right before serving, sprinkle the rest of the toasted coconut evenly onto the top.

Finally, top with maraschino cherries, serve and enjoy!

Piña Colada Poke Cake

Piña colada poke cake is loaded with coconut, pineapple and all the delicious flavors of a virgin pina colada for an easy to make dessert that everyone will love.
No ratings yet
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Course Dessert
Cuisine American

Ingredients
  

  • 1 Box Yellow cake mix (plus the ingredients to make it)
  • 14 Oz Can Sweetened Condensed Milk
  • 15 Oz Can Cream Of Coconut
  • 2 Cups Sweet Coconut Flakes (divided)
  • 20 Oz Can Crushed Pineapple, drained
  • 8 Oz Container Cool Whip
  • 10 Oz Jar Maraschino Cherries

Instructions
 

  • Preheat the oven to 375 and spread the coconut flakes out evenly onto a baking sheet and place it on the top rack of the oven for 5 minutes. Toss the coconut flakes around- focusing on the corners because they tend to toast up faster, and place them back in the oven until the coconut flakes are light brown. Keep an eye on them so they don’t burn. Check on them every minute.
  • Make the cake mix according to the directions on the back of the package and let it cool. Then, using the back of a wooden spoon, place holes in the cake about two inches apart ¾ of the way down. Try not to push through to the bottom.
  • In a small bowl, mix together the sweetened condensed milk and cream of coconut. Pour the mixture over cake and using the back of a spoon, spread it into the holes. iI will look like a lot but trust the process, it will absorb into the cake. You can also push the edges of the cake away from the baking dish to let some of the mixture drip onto the sides.
  • Spread the crushed pineapple evenly onto the top.
  • Sprinkle half the toasted coconut evenly on top.
  • Dollop the cool whip on top and carefully spread it out with the back of a spoon. Take your time, the coconut may stick at first but just be patient, you got this.
  • Cover the cake with plastic wrap and place it into the fridge for at least two hours to let everything really seep into the cake.
  • Right before serving, sprinkle the rest of the toasted coconut evenly onto the top.
  • Finally, top with maraschino cherries, serve and enjoy!

Video

Keyword Piña colada poke cake

REESE’S CHOCOLATE PEANUT BUTTER PIE

by 2 Comments

Reese’s chocolate peanut butter pie is a delicious, no bake dessert made with a premade chocolate pie crust and a creamy peanut butter filing.

Reese’s Chocolate Peanut Butter Pie

From the recipe collection of Tara Ippolito

Peanut butter lovers are going to go crazy over this Reese’s chocolate peanut butter pie.

Chocolate and peanut butter are one of my favorite flavor combinations of all time. Its right up there with Chocolate and Cherries. The flavors just go together so perfectly together.

Usually, I make my Nutter Butter Ice Box Cake when I’m in the mood for something peanut buttery.

That’s incredibly delicious, too, but is lacking the chocolate element to it that I like in this dessert. This recipe totally hits the spot!

Besides tasting amazing, my favorite part about making this dessert is that there is no baking required. How awesome is that?

I’ve said it so many times that I’m not a great baker. So, to eliminate that step completely is right up my alley.

Also, this can be put together in practically no time. While it is better to let it sit in the fridge to firm up for a couple of hours before eating, the prep time is an absolute breeze.

This is a great dessert to make a day or two ahead of when you need it. Have it as an after dinner treat, serve it at your next holiday or bring it to a pot luck.

No matter the occasion, this is sure to be a hit! Trust me on this one.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I did.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Reese’s Chocolate Peanut Butter Pie Variations

I like this pie recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Crust- Chocolate is best but a graham cracker would be ok to use too.
  • Toppings- Experiment with toppings like drizzled chocolate sauce and peanuts. Reeses pieces would be great, too.

Other Easy Desserts

If you like super easy to make dessert recipes like this one, here are some others that I know you’ll love, too.

Reese’s Chocolate Peanut Butter Pie Ingredients

  • Premade Chocolate Pie Crust
  • Smooth Peanut Butter
  • Powdered Sugar
  • Softened Cream Cheese
  • Cool Whip
  • Mini Chocolate Chips
  • Miniature Reese’s Peanut Butter Cups, roughly chopped

Instructions

First, in a large bowl, beat together the peanut butter, softened cream cheese, powdered sugar and fold in the Cool Whip.

Now, place the filing into a premade chocolate pie crust.

Next, sprinkle the top with mini chocolate chips.

Then add chopped Reese’s miniature cups.

Now, drizzle with warm peanut butter and place it into the fridge for at least a couple of hours or overnight if you have the time.

Finally, serve and enjoy!

Reese's Chocolate Peanut Butter Pie

Reese’s chocolate peanut butter pie is a delicious, no bake dessert made with a premade chocolate pie crust and a creamy peanut butter filing.
5 from 1 vote
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 1 Premade Chocolate Pie Crust
  • 1 Cup Peanut Butter
  • 1 Cup Powdered Sugar
  • 8 Oz Cream Cheese, softened
  • 8 Oz Cool Whip

For The Topping

  • ½ Cup Miniature Chocolate Chips
  • ½ Cup Miniature Reese's Pieces Cups, rough chopped
  • ¼ Cup Peanut Butter

Instructions
 

  • In a large bowl, beat together the peanut butter, softened cream cheese, powdered sugar and fold in the Cool Whip.
  • Place the filing into a premade chocolate pie crust.
  • Sprinkle the top with mini chocolate chips, and chopped Reese’s miniature cups.
  • Place the peanut butter in a microwavable safe bowl and into the microwave for about 15 second or until the peanut butter reaches a consistency where it can be drizzled. Drizzle it on top of the pie.
  • Place the pie in the fridge for at least two hours or up to overnight. Serve cool and enjoy!

Video

Keyword reese's peanut butter pie

HONEY MUSTARD SALMON

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Honey mustard salmon is an easy to make dinner that combines seasoned salmon that’s been perfectly cooked with a sweet and tangy honey mustard glaze.

Honey Mustard Salmon

From the recipe collection of Tara Ippolito

This honey mustard salmon is always a hit wherever I make it at my house.

I am a huge fan of salmon. It’s easily my favorite fish by far and I try to eat it as much as possible.

My husband, however, didn’t share my enthusiasm for this fish until just about a few months ago.

I had to practically beg him to try my Creamy Salmon Florentine.

Finally, I must have asked enough times and got him to take a little bite. After that, he was hooked!

Now that we have two salmon fans in the house, I’m trying to make him all the dishes that I love and this is one of them.

The honey mustard glaze goes together perfectly with the seasoned salmon. There’s goodness in every single bite.

I also love the hint of citrus the salmon takes on from being cooked on the lemon slices. Not to mention, it makes for a pretty beautiful presentation, too.

This dish is super easy to make, uses minimal ingredients and requires very little effort on my part. It’s the perfect busy weekday diner.

Serve this along side some rice or pasta and roasted vegetables for a dinner the whole family will love.

I hope you give this recipe a try. If you do I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Honey Mustard Salmon Variations

I like this salmon recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Salmon- Fresh or frozen (and thawed) salmon filets are both ok to use here. Just be sure that they are skinless.

Other Easy Seafood Recipes

If you like super easy to make seafood recipes like this one, here are some others that I know you’ll love, too.

Honey Mustard Salmon Ingredients

  • Salmon Filets
  • Lemons & Lemon Juice
  • Olive Oil
  • Honey
  • Dijon Mustard
  • Garlic, minced
  • Fresh Parsley
  • Salt, Pepper, Garlic Powder, Paprika and Chili Powder

Instructions

Preheat the oven to 400°

First, season all sides of the salmon filets with salt, pepper, garlic powder, chili powder and paprika.

Then, line a baking dish with thinly sliced rounds of fresh lemon.

Now, place the salmon filets on top of the lemon slices with at least a half an inch of space in between each one.

Next, in a small bowl, add the olive oil, lemon juice, honey, Dijon mustard, minced garlic and fresh parsley.

Then, lightly season it with salt, pepper and paprika and stir everything together until it’s evenly combined.

Now, evenly distribute the honey mustard glaze on top of each salmon filet.

Next, place the salmon in the center rack of the oven for 10-13 minutes.

Then, broil the salmon for an additional 2-3 minutes.

Finally, serve warm and enjoy!

Honey Mustard Salmon

Honey mustard salmon is an easy to make dinner that combines seasoned salmon that’s been perfectly cooked with a sweet and tangy honey mustard glaze.
No ratings yet
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Course Main Course
Cuisine American

Ingredients
  

  • 3-4 Salmon Filets
  • 3 Large Lemons (two for lining the baking dish and one for juicing)
  • ¼ Cup Olive Oil
  • 4 Tbs Honey
  • 4 Tbs Dijon Mustard
  • 2 Cloves Garlic, minced
  • ¼ Cup Fresh Parsley, chopped
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Chili Powder

Instructions
 

  • Preheat the oven to 400°
  • Season all sides of the salmon filets with salt, pepper, garlic powder, chili powder and ½ teaspoon of paprika.
  • Line a small baking dish with thinly sliced rounds of fresh lemon. (This should take around 2 lemons)
  • In a small bowl, add the olive oil, the juice of half a lemon, honey, Dijon mustard, minced garlic and fresh parsley. Lightly season it with salt, pepper and ½ teaspoon paprika and stir everything together until it’s evenly combined.
  • Evenly distribute the honey mustard glaze on top of each salmon filet.
  • Place the salmon in the center rack of the oven for 10-13 minutes. Then, broil the salmon for an additional 2-3 minutes. Finally, serve warm and enjoy!

Video

Keyword honey mustard salmon

LAYERED GREEK DIP

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Layered Greek dip is a super easy to make, crowd pleasing appetizer made with layered hummus, tzatziki and freshly chopped vegetables tossed in Mediterranean and olive oil then topped with feta cheese.

Layered Greek Dip

From the recipe collection of Tara Ippolito

I recently made this layered Greek dip for a short trip down to the Jersey shore and it was such a huge it with everyone.

My sister and bother in law invited us down to spend a few days at their house at Lavallette NJ and I really wanted to make something super delicious for everybody.

It’s nice to have someone in the fridge for everyone to snack on when they get back from the beach.

This dip could not have been more perfect. The vegetables and dill were so fresh and went together perfectly with the hummus and tzatziki.

This would be a great recipe to make for your next BBQ or summer party. It would even be a great Mothers Day or Holiday appetizer, too.

It was filling yet refreshing at the same time and exactly what we were crazing.

For me, the best part was how easily it all came together. Using store bought spreads allowed me to take a huge shortcut and get this appetizer ready to eat in no time.

Everyone kept giving me compliments on this dip all weekend. I can’t wait to make it again.

I really hope you give this recipe a try. If you do, I know you’ll love it just as much as my friends and I did.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Layered Greek Dip Variations

I like this layered dip made just the way it is, but here are some ways to change it up if you’d like to.

  • Hummus- Feel free to use any flavor of hummus that you’d like to add some extra spice or seasoning.
  • Cheese- The best choice for this dip is to get the blocked feta and crumble it yourself. Pre crumbled feta would work but it’s not preferred.
  • Spice- Use Jalapeno hummus and some sliced banana peppers to add a little heat to this dip.

Other Easy Dip Recipes

If you like super easy to make dip recipes like this one, here are some others that I know you’ll love, too.

Layered Greek Dip Ingredients

  • Classic Hummus
  • Tzatziki
  • Garlic, minced
  • Tomatoes, diced
  • Cucumber, seeded and diced
  • Red Onion, diced
  • Orange Bell Pepper, diced
  • Kalamata Olives, pitted and halved
  • Olive Oil
  • Fresh Dill
  • Salt and Pepper
  • Dried Oregano
  • Feta, crumbled
  • Pita Chips, for scooping

Instructions

First, in a large bowl, add the tomatoes, garlic, cucumber, red onion, kalamata olives and bell pepper.

Now, drizzle it with olive oil, season it with salt, pepper, oregano and fresh dill and toss everything together.

Then, on a large plate, add the hummus and spread it out into a ¼” thick circle.

Next, top it with the tzatziki sauce and spread it out over the hummus leaving a half inch of hummus showing around the sides.

Now, add the vegetables into the center of the tzatziki sauce and spread them out about half an inch of the tzatziki exposed around the sides.

Then, sprinkle the top with feta the crumbled feta.

Finally, drizzle the top with a little more olive oil, serve with pita chips and enjoy!

Layered Greek Dip

Layered Greek dip is a super easy to make, crowd pleasing appetizer made with layered hummus, tzatziki and freshly chopped vegetables tossed in Mediterranean and olive oil then topped with feta cheese.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American, Mediterranean

Ingredients
  

  • 10 Oz Classic Hummus
  • 12 Oz Tzatziki
  • 2 Cloves Garlic, minced
  • ½ Cup Tomatoes, seeded and diced
  • ½ Cup Cucumber, seeded and diced
  • ½ Cup Orange Bell Pepper, seeded and diced
  • ¼ Cup Red Onion, diced
  • ¼ Cup Kalamata Olives, pitted and halved
  • ½ Cup Blocked Feta Cheese, crumbled
  • 4 Tbs Olive Oil (plus some to drizzle on the top)
  • 3 Tbs Fresh Dill
  • 2 Tbs Oregano, dry
  • Salt and Pepper to taste
  • Pita Chips, for scooping

Instructions
 

  • In a large bowl, add the tomatoes, garlic, cucumber, red onion, kalamata olives and bell pepper. Add the olive oil, season it with salt, pepper, oregano and fresh dill and toss everything together. Set it aside
  • On a large plate, add the hummus and spread it out into a ¼” thick circle.
  • Top it with the tzatziki sauce and spread it out over the hummus leaving a half inch of hummus showing around the sides.
  • Add the vegetable mixture into the center of the tzatziki sauce and spread them out evenly leaving about half an inch of the tzatziki exposed around the sides.
  • Sprinkle the top with feta the crumbled feta.
  • Drizzle the top with a little more olive oil, serve with pita chips and enjoy!

Video

Keyword Layered Greek Dip

CHICKEN FRANCESE

by 7 Comments

Chicken Francese is made with battered, thinly sliced chicken breasts pan fried until golden brown and served in a flavorful lemon sauce.

Chicken Francese

From the recipe collection of Tara Ippolito

Chicken Francese is one of my favorite meals to order out at an Italian resturant.

The perfectly golden pan fried pieces of chicken served in that lemony sauce just make my mouth water every time.

I love to order that out but everyone knows that you just can beat a homemade dish. In my opinion, it’s always better.

This one is so easy to do, too. I can have this on the table for my family in no time.

We like to serve this over rice or pasta with a vegetable on the side like Roasted Garlic Parmesan Broccoli or Roasted Asparagus With Tomatoes and Parmesan.

It’s great along side some Homemade Garlic Bread, too. To be honest, this can be served with just about anything to choose your favorite sides.

My family loves when I make this for dinner. Even my two very picky little boys who aren’t huge fans of lemon.

The flavor is mind and just enough to enhance the dish without over pouring it.

I hope you give this recipe a try. I know if you do, you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Chicken Francese Variations

I like this chicken recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Chicken Breast- If you can’t find thinly sliced chicken breast at the grocery store, just slice larger breasts into thinner pieces at home.
  • Herbs- Add some additional flavor by adding fresh rosemary or thyme.
  • Wine- Use a wine that you’d prefer to drink for this recipe or omit it completely and double up on the broth.

Other Easy Chicken Dinners

If you like super easy to make chicken dinners like this one, here are some others that I know you’ll love, too.

Chicken Francese Ingredients

  • Thinly Sliced Chicken Breast
  • Eggs
  • Parmesan Cheese
  • Flour
  • Butter
  • Minced Garlic
  • White Wine
  • Chicken Stock
  • Fresh Lemon Juice
  • Salt, Pepper and Garlic Powder
  • Fresh Parsely, chopped
  • Lemon Wedges, for garnish (optional)

Instructions

First, season the chicken breasts on both sides with salt, pepper and garlic powder and set them aside.

Now, in a shallow dish, beat together the eggs, parsley, and parmesan cheese.

In another bowl, add the flour and mix in salt, pepper and garlic powder.

Next, working in batches, coat the chicken breast in the flour mixture on both sides shaking off the extra.

Then, coat them evenly in the egg mixture on both sides also.

Now, in a large skillet, melt the butter over medium high heat and add 2-3 chicken breasts at a time depending on the size of the skillet.

Next, pan fry the chicken until golden brown on both sides. The breasts are thin and will cook fast.

Then, set them to aside to drain on a wire rack while we make the sauce.

Now, in the same skillet, stir in the minced garlic and flour for about 2- 3 minutes.

Next, slowly pour in the white wine and stir that in for another two minutes.

Then, add the chicken broth and lemon juice.

Now, stir in the fresh parsley and season the sauce with salt, pepper and garlic powder. Let the sauce simmer for 5 minutes.

Next, plate the chicken and garnish with lemon wedges (optional).

Finally, pour the sauce on top, serve warm and enjoy!

Chicken Francese

Chicken Francese is made with battered, thinly sliced chicken breasts pan fried until golden brown and served in a flavorful lemon sauce.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 Pound Chicken Breast, thinly sliced
  • 3 Large Eggs
  • ¼ Cup Parmesan Cheese, freshly grated
  • ½ Cup Fresh Parsley, chopped (divided)
  • ¾ Cup Flour Plus 2 Tbs for the sauce
  • 4 Tbs Butter
  • 3 Cloves Garlic, minced
  • ¼ Cup White Wine
  • ½ Cup Chicken Stock
  • 1 Medium Lemon, juiced
  • Salt and Pepper to taste
  • 3 Tbs Garlic Powder (divided)
  • Lemon Wedges for garnish (optional)

Instructions
 

  • Season the chicken breasts on both sides with salt, pepper and 1 Tbs of garlic powder. Set them aside.
  • In a shallow dish, beat together the eggs,¼ cup of parsley, and parmesan cheese.
  • In another bowl, add the flour and mix in salt, pepper and 1 Tbs garlic powder.
  • Working in batches, coat the chicken breast in the flour mixture on both sides shaking off the extra. Then, coat them evenly in the egg mixture on both sides also.
  • In a large skillet, melt the butter over medium high heat and add 2-3 chicken breasts at a time depending on the size of the skillet.
  • Pan fry the chicken until golden brown on both sides. The breasts are thin and will cook fast.
  • Set them to aside to drain on a wire rack while we make the sauce.
  • In the same skillet, stir in the minced garlic and flour for about 2- 3 minutes.
  • Slowly pour in the white wine and stir that in for another two minutes. Then, add the chicken broth and lemon juice.
  • Stir in ¼ cup of fresh parsley and season the sauce with salt, pepper and 1 Tbs of garlic powder. Let the sauce simmer for 5 minutes.
  • Plate the chicken and garnish with lemon wedges (optional). Pour the sauce on top, serve warm and enjoy!

Video

Keyword chicken francese

HOT DOG CHILI

by 1 Comment

Hot dog chili is the perfect, easy to make topping that will take your barbecue to the next level this summer.

Hot Dog Chili

From the recipe collection of Tara Ippolito

Everyone needs a good hot dog chili recipe in their collection and this one is it!

I love BBQing in the spring and summer months. Nothing kicks off the season like some delicious grilled burgers and hot dogs.

We only eat Sabrett hot dogs around here. Not only are they the best but we’re also very good family friends with the Venturini family who own the company. How cool is that?

Those dogs are absolutely wonderful on their own. But, as they say, variety is the spice of life.

So it’s nice to add a little something to jazz they up every now and then. This is my go to.

Chili dogs are our special treat that we enjoy a few times a summer. It’s truly something that my whole family loves to eat.

This chili recipe has just a hint of sweetness to it that really compliments the hot dogs. It’s such a delicious food combination.

The best part is that it’s ready in practically no time. I can have this ready to eat in under 30 minutes.

I hope you give this one a try. If you do, I know you’ll love it just as much as my family and friends do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Hot Dog Chili Variations

I like this chili recipe made just the way it is, but here are some ways to change if up if you’d like to.

  • Beef- lean ground beef is best for this recipe but ground turkey or chicken would work, too.
  • Toppings- Add shredded cheese, diced onions or whatever else you enjoy for even more texture and flavors.

Other Easy Summer Recipes

If you like super easy to make summer recipes like this one, here are some others that I know you’ll love, too.

Hot Dog Chili Ingredients

  • Ground Beef
  • Minced Garlic
  • Worcestershire Sauce 
  • Ketchup
  • ?Yellow Mustard
  • Brown Sugar
  • Tomato Sauce
  • Salt, Pepper, Garlic Powder, Chili Powder, Cumin

Instructions

First, in a large skillet, brown the ground beef and break it down into small pieces. Season it with salt, pepper, garlic powder, chili powder and cumin.

Once the beef is browned, drain the fat if needed.

Next, add the yellow mustard, minced garlic, Worcestershire sauce, ketchup and brown sugar.

Now, stir everything together until it’s evenly combined.

Then, stir in the tomato sauce.

Next, turn the heat to low and let the sauce simmer for 5-10 minutes. Taste and re season the chili if needed.

Finally, spoon over hot dogs, add your favorite toppings and enjoy!

Hot Dog Chili

Hot dog chili is the perfect, easy to make topping that will take your barbecue to the next level this summer.
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Course Main Course
Cuisine American

Ingredients
  

  • 2 Pounds Ground Beef
  • 3 Cloves Garlic, minced
  • 2 Tbs Yellow Mustard
  • ¼ Cup Ketchup
  • 1 Tbs Brown Sugar
  • 3 Tbs Worcestershire Sauce 
  • 15 Oz Tomato Sauce
  • Salt and Pepper to taste
  • 1 teaspoon Cumin
  • 1 Tbs Chili Powder
  • 1 Tbs Garlic Powder

Instructions
 

  • In a large skillet, brown the ground beef and break it down into small pieces. Season it with salt, pepper, garlic powder, chili powder and cumin. Once the beef is browned, drain the fat if needed.
  • Add the yellow mustard, minced garlic, Worcestershire sauce, ketchup and brown sugar and stir everything together until everything is evenly combined.
  • Stir in the tomato sauce and turn the heat down to low. Let the sauce simmer for 5-10 minutes. Taste and re season the chili if needed.
  • Finally, spoon over hot dogs, add your favorite toppings and enjoy!

Video

Keyword hot dog chili

BBQ CHICKEN AND PINEAPPLE KABOBS

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BBQ chicken and pineapple kabobs are a fantastic addition to your summer cook out made with seasoned chicken tossed in barbecue sauce and grilled to perfection with chunks of pineapple and red onion.

BBQ Chicken And Pineapple Kabobs

From the recipe collection of Tara Ippolito

One of the easiest and most delicious recipes that you’ll make this summer is going to be these BBQ chicken and pineapple kabobs.

I can’t get over how impressive these look either. The colors of this dish are just beautiful and complement each other so well.

Speaking of things that complement each other, the chicken, barbecue sauce and pineapple are an absolutely delicious combination.

This is a wonderful recipe to make during those hot summer months when it’s too warm to cook inside and grilling season is in full bloom.

All you need to serve this with is a nice big garden salad or maybe some rice and you’re good to go.

I made these kabobs down the shore at my sister and brother in laws house recently. Our last night there we decided to have a big BBQ with everyone.

These were such a huge hit and were one of the first things to go. I got so many compliments on them from everyone who tried it.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

BBQ Chicken And Pineapple Kabobs Variations

I like this chicken kabob recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Chicken- Chicken breast would work in this recipe, too, if you’d prefer them.
  • Add Ins- Feel free to add in some extra vegetables like sliced bell peppers.
  • Cooking Method- These kebobs can be made outside on the grill or indoors on a grill pan.
  • Skewers- I prefer metal skewers when cooking kabobs but wooden skewers would be ok to use. Try to soak them in water for a hour or so before using so that they don’t burn.

Other Easy Summer Recipes

If you like super easy to make recipes that are perfect for the summer like this one, here are some others that I know you’ll love, too.

BBQ Chicken And Pineapple Kabobs Ingredients

  • Chicken Thighs
  • Fresh Pineapple, cubed
  • Red Onion, cut into chunks
  • Fresh Garlic, minced or grated
  • Salt, Pepper and Garlic Powder
  • Sweet Baby Rays Barbecue Sauce
  • Metal Skewers

Instructions

First, cut up the chicken thighs into 1-2” pieces and add them to a large bowl. Season them with salt, pepper and garlic powder.

Next, grate the fresh garlic into the bowl.

Then, add the barbecue sauce.

Now, mix everything together until the chicken is evenly coated in the seasonings and sauce.

Next, cover the bowl with plastic wrap and place it into the fridge for at least a few hours but ideally over night.

Then, place the cubed chicken, red onion and pineapple onto the metal skewers. You can alter them out to make a nice looking pattern of your choice.

Next, place the skewers onto a hot grill or grill pan.

Now, rotate the kabobs onto all sides until the chicken, vegetables and fruit are slightly charred and the chicken is cooked all the way through.

Finally, either serve on the skewers or remove everything and place it onto a serving platter. It’s a matter of preference just be sure to be careful of the hot metal skewers. Enjoy!

BBQ Chicken And Pineapple Kabobs

BBQ chicken and pineapple kabobs are a fantastic addition to your summer cook out made with seasoned chicken tossed in barbecue sauce and grilled to perfection with chunks of pineapple and red onion.
No ratings yet
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Course Main Course
Cuisine American

Equipment

  • Metal Skewers

Ingredients
  

  • ½ Pound Chicken Thighs
  • ¼-1/2 Cup Fresh Pineapple, cut into 1-2" pieces
  • ½ large Red Onion, cut into chunks
  • 2 Cloves Fresh Garlic, minced or grated
  • ¾ Cup Sweet Baby Rays BBQ Sauce
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder

Instructions
 

  • Cut up the chicken thighs into 1-2” pieces and add them to a large bowl. Season them with salt, pepper and garlic powder.
  • Grate the fresh garlic into the bowl and add the BBQ sauce.
  • Mix everything together until the chicken is evenly coated in the seasonings and sauce.
  • Cover the bowl with plastic wrap and place it into the fridge for at least a few hours but ideally over night.
  • Place the cubed chicken, red onion and pineapple onto the metal skewers. You can alter them out to make a nice looking pattern of your choice.
  • Place the skewers onto a hot grill or grill pan.
  • Rotate the kabobs onto all sides until the chicken, onion and pineapple are slightly charred and the chicken is cooked all the way through.
  • Finally, either serve on the skewers or remove everything and place it onto a serving platter. It’s a matter of preference just be sure to be careful of the hot metal skewers. Enjoy!

Video

Keyword BBQ Chicken And Pineapple Kabobs

MINI CHILI CHEESE DOGS

by 4 Comments

Mini chili cheese dogs are made using slider rolls and cocktail franks that are topped with homemade chili and shredded cheddar cheese for the ultimate summer party food.

Mini Chili Cheese Dogs

From the recipe collection of Tara Ippolito

These mini chili cheese dogs are the cutest appetizer or snack to serve at your next party.

I cannot get over how adorable these are. It’s like the perfect little portion for everyone to have.

These would be fantastic to make for any kind of event that you’ve got coming up. Trust me, they’ll be a hit no matter where you take them.

They’d be the prefect thing to serve at summer cookouts, barbecues or even as something fun to make for just a casual dinner at home.

We made these for Fathers Day and all the Dads just loved them so much. They were a big hit with the kids, also.

I bet they’d be the star of the show if you served them for something like the Super Bowl party or Fourth Of July, too.

The homemade hot dog chili goes together so well with the little cocktail franks, buns and cheese. They are just so good and easy to make, too.

I hope you give these chili dogs a try. If you do, I know you’ll love them just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Mini Chili Cheese Dogs Variations

I like this chili dog recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Size- Make even bigger servings of these chili dogs by using regular sized hot dogs and buns.
  • Chili- I have an awesome recipe for Hot Dog Chili. Click HERE to get it. Feel free to add any kind of canned chili (without the beans) that you’d like, also.
  • Toppings- Add whatever other kinds of toppings that you’d like like chopped onions and pickles.

Other Easy Summer Recipes

If you like super easy to make summer recipes like this one, here are some others that I know you’ll love, too.

Mini Chili Cheese Dogs Ingredients

  • Homemade Hot Dog Chili or any canned chili without the beans
  • Sabrett Cocktail Franks
  • Kings Hawaiian Original Sweet Rolls
  • Cheddar Cheese, hand shredded

Instructions

Preheat the oven to 350°

First, separate the Hawaiian rolls into individual pieces and slice them down the top center ¾ of the way through.

Next, boil the cocktail franks for 5 minutes and drain them from the water. Place a cocktail frank into each of the slits in the buns.

Then, top each hotdog with an equal amount of chili.

Next, sprinkle the tops of the hot dogs with cheddar cheese.

Now, place them into the center rack of the oven for about 15 minutes or until the cheese is melted.

Finally, serve warm and enjoy!

Mini Chili Cheese Dogs

Mini chili cheese dogs are made using slider rolls and cocktail franks that are topped with homemade chili and shredded cheddar cheese for the ultimate summer party food.
No ratings yet
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Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1 Cup Homemade Hot Dog Chili or canned chili with no beans
  • 12 Oz Sabrett Cocktail Franks
  • 24 Count Kings Hawaiian Original Sweet Rolls
  • 1 Cup Cheddar Cheese, hand shredded

Instructions
 

  • Preheat the oven to 350°
  • Separate the Hawaiian rolls into individual pieces and slice them down the top center ¾ of the way through.
  • Boil the cocktail franks in water for 5 minutes and drain the. Place a cocktail frank into each of the slits in the buns.
  • Top each hotdog with an equal amount of chili and sprinkle with cheddar cheese.
  • Place them into the center rack of the oven for about 15 minutes or until the cheese is melted.
  • Serve warm and enjoy!

Video

Keyword mini chili cheese dogs

VIRAL BOAT DIP

by 4 Comments

Viral boat dip is a crowd pleasing appetizer that combines a creamy, cheesy, ranch flavored dip with fire roasted tomatoes.

Viral Boat Dip

From the recipe collection of Tara Ippolito

The viral boat dip is an appetizer that you’ve just gotta try this summer.

I saw this posted on Tik Tok a few years ago and knew I needed to try it. It looked so good and easy to make, too.

I just knew it was the perfect opportunity to bring it down to my sister and brother in law’s beach house in Lavallette, New Jersey.

They invited us down to share their house for a few days and I really wanted to make something good for us to snack on. This was the perfect thing!

There wasn’t technically a boat involved when making this Boat Dip but I've got good news. This dip is a great snack to enjoy just about anywhere and any time.

The ingredients are simple, its super easy to put togther and everyone scraped the bowl clean. It was such a huge hit.

I will absolutely be making this for every occasion this summer from BBQ’s, to beach days and causal hang outs at home.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and friends do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Viral Boat Dip Variations

I like this dip made just the way it is but here are some ways to change it up if you’d like to.

  • Spicy- If you’d like to add a little spice to this appetizer, add an extra can of diced green chilis, a spicy ranch packet or a spicier cheese like pepper jack.
  • Cheese- Swap the cheese out for any other kind you’d like. It all works. Just be sure to shred the cheese yourself.
  • Add Ins- Add a drained can of corn, 8 oz of softened cream cheese and chopped scallion for extra texture and flavors.
  • Dipping- Potato chips, tortilla chips or bagel chips are all great choices for this.

Other Easy Dip Recipes

If you like super easy to make dip recipes like this one, here are some others that I know you’ll love, too.

Viral Boat Dip Ingredients

  • Sour Cream
  • Rotel Original, drained
  • Cheddar Cheese, hand shredded
  • Dry Ranch Seasoning Packet
  • Ruffles Potato Chips

Instructions

First, in a medium size bowl, add the sour cream, Rotel, shredded cheddar cheese and the dry ranch packet.

Now, stir everything together until it’s evenly combined.

Then, cover it, and place it into the fridge for 2-3 hours.

Finally, give it one big stir before serving with potato chips and enjoy!

Viral Boat Dip

Viral boat dip is a crowd pleasing appetizer that combines a creamy, cheesy, ranch flavored dip with fire roasted tomatoes.
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 24 Oz Sour Cream
  • 10 Oz Original Rotel, drained
  • 1 Cup Cheddar Cheese, hand shredded
  • 1 Oz Dry Ranch Seasoning
  • Ruffels Potato Chips

Instructions
 

  • In a medium size bowl, add the sour cream, Rotel, shredded cheddar cheese and the dry ranch packet.
  • Stir everything together until it’s evenly combined and place it into the fridge for 2-3 hours, covered.
  • Finally, give it one big stir before serving with potato chips and enjoy!

Video

Keyword viral boat dip

CHOCOLATE PEANUT BUTTER PIE

by Leave a Comment

Chocolate peanut butter pie is a delicious, no bake dessert made with a homemade Oreo crust filled with layers of peanut butter and chocolate filling then topped with crushed Oreos.

Chocolate Peanut Butter Pie

From the recipe collection of Tara Ippolito

This no bake chocolate peanut butter pie is an absolute must try for anyone with a sweet tooth.

I recently made a Reese’s Chocolate Peanut Butter Pie that I completely fell in love with.

Chocolate and peanut butter are the best flavor combination, in my opinion.

So after trying that, I was looking for my next recipe and came across this. It couldn’t have hit the spot more.

It tasted amazing and was super easy to make, too. I love a no bake dessert because, well, I’m not an awesome baker.

So, if you’re a person like me who doesn’t really like to bake but loves sweets, you’ll really enjoy this easy to make pie recipe, also.

This is a great one to take to any party or get together all year round. But you don’t need to wait for a special occasion.

This recipe would be wonderful to surprise your family with after dinner on any night of the week.

Trust me, everyone is going to love this no matter what day or occasion you make it for.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Chocolate Peanut Butter Pie Variations

I like this pie recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Pudding- Use chocolate or chocolate fudge flavored pudding.
  • Toppings- Add your own spin on toppings like peanut butter sauce, chopped nuts, shaved chocolate and whatever else you can think of.

Other Easy Desserts

If you like super easy to make dessert recipes like this one, here are some others that I know you’ll love, too.

Chocolate Peanut Butter Pie Ingredients

  • Oreos, crushed
  • Melted Butter
  • Powdered Sugar
  • Softened Cream Cheese
  • Smooth Peanut Butter
  • Instant Chocolate Pudding
  • Milk
  • Cool Whip
  • Reese’s Peanut Butter Cups, chopped into small pieces

Instructions

First, in a 9 x 13” baking dish, mix together the crushed Oreos and butter then press them down evenly into the baking dish.

Now, in a medium sized bowl, beat together the powdered sugar, softened cream cheese and peanut butter.

Then, add the cool whip and beat that into the mixture also.

Next, carefully spread the peanut butter mixture over the Oreo crust.

Then, evenly sprinkle the chopped peanut butter cups on top.

Now, in a medium sized bowl, beat together the chocolate pudding, ½ cup of powdered sugar ad milk and let it sit to firm up for two minutes.

Next, fold in the rest of the cool whip.

Then, evenly spread the mixture out onto the pie.

Now, sprinkle the top with some crushed Oreos and place it into the refrigerator for at least 3 hours.

Finally, serve cold and enjoy!

Chocolate Peanut Butter Pie

Chocolate peanut butter pie is a delicious, no bake dessert made with a homemade Oreo crust filled with layers of peanut butter and chocolate filling then topped with crushed Oreos.
No ratings yet
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Course Dessert
Cuisine American

Ingredients
  

  • 16 Oreos, crushed (plus about 5 more for the topping)
  • 3 Tbs Butter, melted
  • 1 ½ Cup Powdered Sugar (divided)
  • 8 Oz Cream Cheese, softened
  • ½ Cup Smooth Peanut Butter
  • 3.5 Oz Instant Chocolate Pudding
  • 1 Cup Milk
  • 16 Oz Cool Whip (divided)
  • 6 Reese’s Peanut Butter Cups, chopped into small pieces

Instructions
 

  • In a 9 x 13” baking dish, mix together the crushed Oreos and butter then press them down evenly into the baking dish.
  • In a medium sized bowl, beat together 1 cup of the powdered sugar, softened cream cheese and peanut butter. Then, beat in half of the cool whip and spread it out evenly onto the Oreo crust.
  • Evenly sprinkle the chopped peanut butter cups on top.
  • In a medium sized bowl, beat together the pudding, milk and ½ cup of powdered sugar for 2 minutes and let it sit to firm up for two minutes. Then fold in the rest of the cool whip and spread the mixture evenly on top of the peanut butter layer.
  • Sprinkle the top with some crushed Oreos and place it into the refrigerator for at least 3 hours.
  • Finally, serve cold and enjoy.

Video

Keyword choclate peanut butter pie

HAWAIIAN BBQ CHICKEN FLATBREAD PIZZA

by Leave a Comment

Hawaiian BBQ chicken flatbread pizza is a delicious, easy to make meal made by spreading BBQ sauce onto flatbread and baking it with cooked chicken, pineapple, red onion and cheese until crispy.

Hawaiian BBQ Chicken Flatbread Pizza

From the recipe collection of Tara Ippolito

Hawaiian BBQ chicken flatbread pizza is such an easy and delicious weekday dinner.

This recipe is a great reminder that sometimes pineapple actually does belong on pizza.

Using the flatbread and rotisserie chicken saves a bunch of prep time and allows me to take a major shortcut.

In the summertime, when the kids are home and the days are long and lazy, the last thing I want to do is cook.

Flatbread recipes like this are an absolute life saver. They’re super easy to put together and my family loves them.

Who doesn’t like pizza? It’s a no brainer for when your family needs to eat but you really aren’t in the mood to spend and hour in the kitchen.

I can have this on the table in no time at all with very little effort on my part. What a win!

Don’t forget that these can be totally customizable, too. Just add or take away whatever kind of toppings that you’d like.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and i do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Hawaiian BBQ Chicken Flatbread Pizza Variations

I like this recipe for BBQ pizza made just the way it is, but here are some ways to change it up if you’d like to.

  • Dough- This pizza can be made on any dough or bread that you’d like. Just be sure to adjust cooking times so the dough is cooked all the way through.
  • Chicken- Use any kind of cooked cubed or cubed cooked chicken that you’d like.
  • Cheese- Feel free to change the cheese up! Just be sure to shred it yourself. It will melt much better that way.

Other Easy Pizza Recipes

If you like super easy to make pizza recipes like this one, here are some others that I know you’ll love, too.

Hawaiian BBQ Chicken Flatbread Pizza Ingredients

  • Flatbread
  • BBQ Sauce
  • Colby Jack Cheese, hand shredded
  • Rotisserie Chicken, shredded or cubed
  • Red Onion, thinly sliced
  • Pineapple, diced small
  • Green Onion, chopped
  • Salt, Pepper and Garlic Powder

Ingredients

Preheat the oven to 400°

First, spread a thin layer of olive oil on top of the flatbread and place it onto a parchment paper lined baking sheet. Place the baking sheet into the center rack of the oven for 5 minutes or until it slightly crisps up.

Now, spread a thin layer of BBQ onto the surface of the flatbread.

Next, sprinkle the Colby Jack cheese onto the BBQ sauce.

Then, in a small bowl, toss the cubed chicken in with the salt, pepper and garlic powder.

Now, evenly distribute the chicken on top of the shredded cheese.

Next, sprinkle a little more of the Colby cheese onto top of the chicken.

Then, evenly distribute the sliced red onion onto top of the chicken and cheese.

Now, spread the pineapple chunks out on top.

Then, drizzle the top with a little more BBQ sauce and place it onto the center rack of the oven for 10-15 minutes or until the cheese is melted.

Finally, sprinkle with the green onions. Serve warm and enjoy!

Hawaiian BBQ Chicken Flatbread Pizza

Hawaiian BBQ chicken flatbread pizza is a delicious, easy to make meal made by spreading BBQ sauce onto flatbread and baking it with cooked chicken, pineapple, red onion and cheese until crispy.
No ratings yet
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Course Appetizer, Main Course, Snack
Cuisine American

Ingredients
  

  • 1 Rectangular Flatbread
  • 1 Tbs Olive Oil
  • ½ Cup BBQ Sauce (divided)
  • 1 ¼ Cup Colby Jack Cheese, hand shredded
  • 1 Cup Rotisserie Chicken, shredded or cubed
  • ¼ Cup Red Onion, thinly sliced
  • ¼ Cup Pineapple, diced small
  • 2 Tbs Green Onion, chopped
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder

Instructions
 

  • Preheat the oven to 400°
  • Spread the olive oil on top of the flatbread and place it onto a parchment paper lined baking sheet. Place the baking dish into the center rack of the oven for 5 minutes or until it slightly crisps up.
  • Spread ¼ cup BBQ onto the surface of the flatbread.
  • Sprinkle the 1 Cup Colby Jack cheese onto the BBQ sauce.
  • In a small bowl, toss the cubed chicken in with the salt, pepper and garlic powder. Evenly distribute the chicken on top of the shredded cheese.
  • Sprinkle ¼ Cup of the cheese onto top of the chicken.
  • Evenly distribute the sliced red onion onto top of the chicken and cheese.
  • Spread the pineapple chunks out on top.
  • Drizzle the top with the rest of the BBQ sauce and place it onto the center rack of the oven for 10-15 minutes or until the cheese is melted.
  • Sprinkle with the green onions. Serve warm and enjoy.

Video

Keyword Hawaiian BBQ chicken flatbread pizza

THE BEST ROTEL DIP

by Leave a Comment

This appetizer is made with seasoned ground beef, a blend of four different cheeses, Rotel tomatoes and a secret ingredient for the best Rotel dip, ever.

The Best Rotel Dip

From the recipe collection of Tara Ippolito

I’ve had a lot of different versions of this recipe but I can honestly say that this is the best Rotel dip, ever.

Like many of you, I’ve been eating this classic appetizer for years and years. It always hits the spot!

After having so many different versions, I’ve officially landed on this as being the best one.

It’s so creamy, cheesy and smooth. That’s because of the secret ingredient that this one has that many don’t.

One can of evaporated milk. It might sound a little odd at first but this is the way that resultants get their queso to be oh so good.

It’s something small that can be added to make a really big difference.

This is the party appetizer that everyone is going to keep coming back for. It’s perfect for any get together, movie night and of course, it’s not a football Sunday without the Rotel Dip.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

The Best Rotel Dip Variations

I like this rotel dip recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Meat- Ground chicken or turkey would be ok to use here instead of beef.
  • Spicy- Use a hot can of Rotel and add a can of diced chilis for an extra kick.
  • Cheese- Any kinds of cheese would be ok to use here. Just be sure to shred it yourself because it will melt much better that way.

Other Easy Dip Recipes

If you like super easy to make dip recipes like this one, here are some others that I know you’ll love, too.

The Best Rotel Dip Ingredients

  • Ground Beef
  • Taco Seasoning
  • Velveeta, cubed
  • Cheddar Cheese, hand shredded
  • Monterey Jack Cheese, hand shredded
  • Cream Cheese, softened
  • Evaporated Milk
  • Original Rotel
  • Fresh Parsley, Sour Cream and Salsa, for toppings (optional)
  • Serve with Tortilla Chips

Instructions

First, in a large cast iron skillet or pan, brown the ground beef and make it according to the directions on the back of the taco seasoning packet. We’re using two packets instead of one for extra flavor).

Now, stir in the cubed Velveeta cheese until it’s melted into the ground beef.

Next, stir in the evaporated milk.

Then, stir in the can of Rotel.

Next, add the shredded cheddar and Monterey Jack cheese and stir them in until the cheese melts into the dip.

Now, stir in the softened cream cheese until melted.

Finally, garnish with sour cream, salsa and fresh parsley. Serve warm and enjoy!

The Best Rotel Dip

This appetizer is made with seasoned ground beef, a blend of four different cheeses, Rotel tomatoes and a secret ingredient for the best Rotel dip, ever.
No ratings yet
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Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1 Pound Ground Beef
  • 2 Oz Taco Seasoning
  • 6 Oz Velveeta, cubed
  • ½ Cup Cheddar Cheese, hand shredded
  • ½ Cup Monterey Jack Cheese, hand shredded
  • 8 Oz Cream Cheese, softened
  • 12 Oz Evaporated Milk
  • 10 Oz Original Rotel
  • Fresh Parsley, Sour Cream and Salsa, for toppings (optional)
  • Serve with Tortilla Chips

Instructions
 

  • In a large cast iron skillet or pan, brown the ground beef and make it according to the directions on the back of the taco seasoning packet. (We’re using two packets instead of one for extra flavor).
  • Stir in the cubed Velveeta cheese until it’s melted into the ground beef.
  • Next, stir in the evaporated milk, and Rotel.
  • Add the shredded cheddar and Monterey Jack cheese and stir them in until the cheese melts into the dip.
  • Stir in the softened cream cheese until melted.
  • Garnish with sour cream, salsa and fresh parsley. Serve warm and enjoy!

Video

Keyword the best rotel dip

PINEAPPLE UPSIDE DOWN CAKE

by 1 Comment

Pineapple upside down cake is a classic dessert made using boxed cake mix, pineapple rings and maraschino cherries baked in a buttery, brown sugar topping.

Pineapple Upside Down Cake

From the recipe collection of Tara Ippolito

This pineapple upside down cake is a recipe that I know you’ll be making over and over again.

It’s easy to make, absolutely delicious and incredibly impressive, too.

These kinds of upside down cakes always used to intimidated me.

I’m not a great baker, so just the thought of having to flip something over after successfully baking it used to scare me half to death.

I saw a similar recipe to this one online a couple of years ago done in a baking dish instead of a bundt pan.

For some reason, that alleviated some of my concerns and I decided to give it a go.

I couldn’t have been more happy that I did! The cake itself was super easy to put together. Using a boxed cake mix cut out a bunch of steps, too.

Once the cake was baked and cooled, flipping it over was actually really fun instead of frightening.

I made this for a family party and got so many compliments on it. The cake was a huge hit!

This is the perfect recipe to make for any party, holiday, or get together. It’s also easy enough to put together as an after dinner treat at home.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Pineapple Upside Down Cake Variations

I like this pineapple cake made just the way it is but here are some ways to change it up if you’d like to.

  • Cake Mix- Either use any brand of boxed Pineapple Supreme or Yellow cake mix.
  • Pudding- Vanilla or French Vanilla instant pudding would both be ok to use here.

Other Easy Fruity Desserts

If you like super easy to make and fruity desserts like this one, here are some others that I know you’ll love, too.

Pineapple Upside Down Cake Ingredients

  • Melted Butter
  • Light Brown Sugar
  • Canned Pineapple Rings (keep the juice from the can)
  • Canned Crushed Pineapple (drained)
  • Maraschino Cherries
  • Yellow Cake Mix (plus the ingredients to make it)
  • Eggs
  • French Vanilla Pudding

Instructions

Preheat the oven to 350°

First, add melted butter and brown sugar to a 9 x 13” baking dish.

Now, mix the two together and spread them evenly onto the bottom.

Then, drain the pineapple rings from the juice and set it aside. We’ll be using the juice later so be sure to keep it! Place the pineapples rings side by side into the baking dish. Feel free to cut the rings in half to make them fit evenly onto the edges if needed.

Then, fill in the center of the pineapple rings and any exposed, open areas with a pitted maraschino cherry that’s stems have been removed.

Now, in a separate bowl, mix together the boxed cake mix, oil and eggs as directed on the package. Add one extra egg then the directions call for and replace the water with that pineapple juice that we had saved from earlier.

Next, add the crushed pineapple and instant pudding.

Now, mix it into the batter until it’s evenly incorporated.

Then, pour the batter into the baking dish on top of the pineapple rings and cherries and spread it out evenly.

Next, place the cake into the center rack of the oven for 40 minutes.

Now, let the cake cool for at least 30 minutes, upside down. Do not flip it over yet.

When the 30 minutes has passed, carefully flip the cake over onto a parchment paper lined surface.

Finally, cut into individual pieces, serve warm and enjoy!

Pineapple Upside Down Cake

Pineapple upside down cake is a classic dessert made using boxed cake mix, pineapple rings and maraschino cherries baked in a buttery, brown sugar topping.
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Course Dessert
Cuisine American

Ingredients
  

  • 1 Stick Butter, melted
  • 1 Cup Light Brown Sugar
  • 10 Maraschino Cherries
  • 20 Oz Pineapple Rings, save 1 cup of juice from the can
  • 1 Box Yellow Cake Mix (plus the ingredients to make it)
  • 1 Egg
  • 20 Oz Crushed Pineapple, drained
  • 3.4 Oz Frensh Vanilla Instant Pudding

Instructions
 

  • Preheat the oven to 350°
  • Add melted butter and brown sugar to a 9 x 13” baking dish. Mix the two together and spread them evenly onto the bottom.
  • Drain the pineapple rings from the juice and set the juice aside. We’ll be using the juice later so be sure to keep it! Place the pineapples rings side by side into the baking dish. Feel free to cut the rings in half to make them fit evenly onto the edges if needed.
  • Fill in the center of the pineapple rings and any exposed, open areas with a pitted maraschino cherry that’s stems have been removed.
  • In a separate bowl, mix together the boxed cake mix, oil and eggs as directed on the package-do not add the water. Add one extra egg to the batter and replace the water with the pineapple juice that we had saved from earlier.
  • Add in ¾ of the can of the crushed pineapple and instant pudding and stir them into the batter until evenly incorporated.
  • Pour the batter into the baking dish on top of the pineapple rings and cherries and spread it out evenly.
  • Place the cake into the center rack of the oven for 40 minutes.
  • Let the cake cool for at least 30 minutes, upside down. Do not flip it over yet.
  • When the 30 minutes has passed, carefully flip the cake over onto a parchment paper lined surface.
  • Cut into individual pieces, serve warm and enjoy!

Video

Keyword pineapple upside down cake

MALIBU CHICKEN SANDWICHES

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Malibu Chicken Sandwiches are the no fuss recipe that your family will love made by baking crispy chicken patties with sliced ham and Swiss cheese then topped in a flavorful Malibu sauce.

Malibu Chicken Sandwiches

From the recipe collection of Tara Ippolito

I guarantee you that these Malibu chicken sandwiches are a recipe that you’ll be coming back to again and again.

This is probably one of the easiest recipes that I’ve ever shared and truly one of my favorites.

The chain restaurant Sizzler used to serve a dish called Malibu Chicken. It was breaded chicken breast topped with ham, Swiss cheese and dipped in a delicious “Malibu” sauce.

That sauce was addictive and I never knew how easy it would be to recreate at home.

This sandwich recipe is heavily inspired that Sizzler dish. With a bug shortcut, too.

Using premade chicken patties makes this recipe an absolute breeze to put together. I like to keep them in the freezer for when I need a quick and easy meal.

I have to admit that my kids were a little skeptical of this at first. Probably because they’ve never been to a Red Lobster Annan both of them are picky eaters.

Once I used some of my Motherly bribery to get them to try it, they were hooked!!

It’s a no fuss, no fail dinner or lunch that I know I can whip up at any time and everyone will be happy.

I really hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Malibu Chicken Sandwiches Variations

I like this chicken sandwich recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Chicken- instead of using chicken patties, feel free to make your own Homemade Chicken Cutlets.
  • Serving- Serve them without the buns for a meal that’s truly similar to the Sizzler Version.
  • Cheese- If Swiss isn’t your thing, try using mozzarella or cheddar.
  • Spicy- Make the spicy version of this recipe by using spicy chicken patties.

Other Easy Sandwiches Recipes

If you like super easy sandwich recipes like this one, here are some others that I know you’ll love, too.

Malibu Chicken Sandwiches Ingredients

  • Tyson’s Chicken Patties
  • Sliced Swiss Cheese
  • Deli Ham
  • Dijon Mustard
  • Yellow Mustard
  • Mayonnaise
  • Honey
  • Brioche Buns

Instructions

First, place the chicken patties on a baking dish, place them in the oven and cook them according to the directions on the package.

Now, place one piece of ham that’s been folded in half on top of each of the chicken patties.

Then, add one slice of Swiss cheese.

Next, turn the oven off and place the baking sheet back into the oven for 5-7 minutes or until the cheese is melted.

In the meantime, mix together the Dijon mustard, yellow mustard, mayonnaise and honey.

Now, add the chicken patties to the bottom half of each bun.

Then, spread about 1 tbs of the Malibu sauce on top of each one.

Finally, place the top of the bun on top, serve warm and enjoy!

Malibu Chicken Sandwich

Malibu Chicken Sandwiches are the no fuss recipe that your family will love made by baking crispy chicken patties with sliced ham and Swiss cheese then topped in a flavorful Malibu sauce.
5 from 1 vote
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Course Main Course
Cuisine American

Ingredients
  

  • 6 Tyson Chicken Patties
  • 6 Slices Deli Ham
  • 6 Slices Swiss Cheese
  • 6 Brioche Buns

Malibu Sauce

  • 1 Tbs Dijon Mustared
  • 1 Tbs Yellow Mustard
  • 1 Tbs Honey
  • ! Tbs Mayonnaise

Instructions
 

  • Place the chicken patties on a baking dish, place them in the oven and cook them according to the directions on the package.
  • Place one piece of ham that’s been folded in half on top of each of the chicken patties followed by one slice of swiss cheese.
  • Turn the oven off and place the baking sheet back into the oven for 5-7 minutes or until the cheese is melted.
  • In the meantime, mix together the Dijon mustard, yellow mustard, mayonnaise and honey.
  • Add the chicken patties to the bottom half of each bun and top with about 1 Tbs of Malibu sauce.
  • Finally, place the top bun on top of the sandwich, serve warm and enjoy!

Video

Keyword malibu chicken sandwich

GARLIC BUTTER CHICKEN DRUMSTICKS

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Garlic butter chicken drumsticks are made by baking seasoned, butterflied drumsticks in garlic butter for a dinner the whole family will love.

Garlic Butter Chicken Drumsticks

Garlic butter chicken drumsticks are one of my favorite diners to make on a busy weeknight.

My family loves chicken any way that they can get it. This recipe is one that we keep coming back to again and again.

It’s super easy to make and packed with a ton of flavor. My kids especially are huge fans of this one.

I love it, too, because I can have this prepared in no time with very little effort on my part. If done right, chicken is always a great choice for dinner.

I usually serve this with some rice and a vegetable like Roasted Garlic Parmesan Broccoli. These drumsticks would go great with just about anything though so choose your favorite sides.

Sometimes nothing hits the spot like a flavor and juicy chicken dinner.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Garlic Butter Chicken Drumsticks Variations

I like this chicken recipe made just the way it is but here are some ways to change it up if you’d love to.

  • Chicken- This recipe would work just as well using bone in, skin on chicken thighs. Just be sure to adjust the cooking time to make sure the chicken is cooked all the way through.
  • Seasoning- Experiment with seasonings because you really can’t go wrong.
  • Butterfly- Don’t worry about butterflying the chicken if you’d prefer not to. It may just take a few extra minutes to cook but it’s not a requirement.

Other Easy Chicken Recipes

If you like super easy to make chicken recipes like this one, here are some others that I know you’ll love, too.

Garlic Butter Chicken Drumsticks Ingredients

  • Chicken Drumsticks
  • Olive Oil
  • Butter
  • Garlic Paste or Minced Garlic
  • Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Chili Powder, Parsley

Instructions

First, butterfly the chicken drumsticks by running a sharp knife alone the each side of the bone. Set them aside.

Next, in a small bowl, stir together the olive oil, salt, pepper, garlic powder, onion powder, paprika, chili powder and parsley until it forms a paste.

Now, add the chicken drumsticks to a baking dish and pour the paste on top.

Then, work the paste into the drumsticks until each one is evenly coated.

Then, cover the chicken and place it in the refrigerator for at least 30 minutes. I like to try to let it marinate for a few hours or even overnight if I can.

Once you’re ready to cook the chicken, mix the melted butter with garlic paste, salt, pepper and parsley and pour it evenly on top of the chicken.

Place the baking dish into the center rack of a 400° oven for 40 minutes, basting half way through. If you’d like the crisp that skin up a little more, pop it under the broiler for a few minutes.

Finally, let the chicken rest for about 5 minutes, serve with extra garlic butter on top and enjoy!

Garlic Butter Chicken Drumsticks

Garlic butter chicken drumsticks are made by baking seasoned, butterflied drumsticks in garlic butter for a dinner the whole family will love.
5 from 1 vote
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Course Main Course
Cuisine American

Ingredients
  

  • 6-8 Chicken Drumsticks
  • ¼ Cup Olive Oil
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Chili Powder
  • 2 Tbs Parsley (divided)
  • ½ Stick Butter, melted
  • 1 Tbs Garlic Paste

Instructions
 

  • Butterfly the chicken drumsticks by running a sharp knife alone the each side of the bone. Set them aside.
  • In a small bowl, stir together the olive oil, salt, pepper, garlic powder, onion powder, paprika, chili powder and parsley until it forms a paste.
  • Add the chicken drumsticks to a baking dish and pour the paste on top. Massage it into the chicken until its evenly coated.
  • Cover the chicken and place it in the refrigerator for at least 30 minutes. I like to try to let it marinate for a few hours or even overnight if I can.
  • Once you’re ready to cook the chicken, mix the melted butter with garlic paste, salt, pepper and parsley and pour it evenly on top of the chicken.
  • Place the baking dish into the center rack of a 400° oven for 40 minutes, basting half way through. If you’d like the crisp that skin up a little more, pop it under the broiler for a few minutes.
  • Finally, let the chicken rest for about 5 minutes, serve with extra garlic butter on top and enjoy!

Video

Keyword galric butter chicken drumstick

PESTO CHICKEN PARMESAN

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This pesto chicken Parmesan is a fun spin on an Italian classic that swaps out tomato sauce for flavored pesto for a dinner the whole family will love.

Pesto Chicken Parmesan

From the recipe collection of Tara Ippolito

This pesto chicken Parmesan is such a fun spin on the traditional chicken Parmesan classic.

I cannot stress enough how much my family loves my homemade chicken cutlets. I’ve been making these for decades and I truly believe that I’ve perfected the recipe.

That said, you can absolutely buy premade chicken cutlets from your local Italian deli or grocery store. But, I highly recommend giving my recipe for them a shot.

If you do decide to use premade chicken cutlets, this recipe is going to be as easy as one, two, three.

The chicken cutlets and jarred pesto sauce are two major shortcuts that make putting this recipe together a breeze. All you need is the sliced mozzarella cheese and you’re good to go!

I like to serve this with some pasta and homemade garlic bread on the side.

My family always looks forward to eating this meal. We usually serve this over the warm summer months but it truly hits the spot all year round.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Pesto Chicken Parmesan Variations

I like this chicken recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Chicken- homemade chicken cutlets or store bought are both ok to use for this recipe. You can also make this a little healthier by using grilled chicken breast instead.
  • Cheese- Any kind of mozzarella a cheese would be ok to use. Just be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.
  • Ad Ins- Top the cheese layer with some thinly sliced tomatoes or sun-dried tomatoes for extra texture and flavor.

Other Easy Chicken Dinners

If you like super easy to make chicken dinners like this one, here are some others that I know you’ll love, too.

Pesto Chicken Parmesan Ingredients

  • Homemade Chicken Cutlets (or store bought)
  • Pesto Sauce
  • Sliced Fresh Mozzarella Cheese
  • Dried Parsley, for garnish (optional)

Instructions

Preheat the oven to 350°

First, prepare your homemade or store bought chicken cutlets by laying them down onto a baking sheet or dish.

Then, spread a thin layer of pesto onto the top of each one.

Next, add two slices of fresh mozzarella to each chicken cutlet.

Now, place the baking sheet or dish into the center rack of the oven for about 20 minutes or until the cheese is melted.

Finally, garnish with dried parsley (optional), serve warm and enjoy.

Pesto Chicken Parmesan

This pesto chicken Parmesan is a fun spin on an Italian classic that swaps out tomato sauce for flavored pesto for a dinner the whole family will love.
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 Pound Homemade Chicken Cutlets (or store bought)
  • ½ Cup Pesto Sauce
  • 8-10 Slices Fresh Mozzarella Cheese
  • 2 Tbs Dried Parsley, for garnish (optional)

Instructions
 

  • Preheat the oven to 350°
  • Prepare your homemade or store bought chicken cutlets by laying them down onto a baking sheet or dish.
  • Spread a thin layer of pesto onto the top of each one.
  • Add two slices of fresh mozzarella to to top of each chicken cutlet.
  • Place the baking sheet or dish into the center rack of the oven for about 20 minutes or until the cheese is melted.

Video

Keyword pesto chicken parmesan

CREAMY TORTELLINI WITH PANCETTA AND PEAS

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Creamy tortellini with pancetta and peas is an easy to make, one pot dinner made by cooking cheese tortellini in a flavorful, cheesy sauce with crispy pancetta and peas.

Creamy Tortellini With Pancetta And Peas

From the recipe collection of Tara Ippolito

I am such a sucker for dinners like this creamy tortellini with pancetta and peas.

Between the crispy pancetta, stuffed cheese tortellini and that creamy sauce, it’s a dinner that I can’t resist. Not to mention the way those little peas pop!

My family loves any and all tortellini recipes, too. It really is the ultimate comfort food.

Creamy Tuscan Tortellini, Sausage Tortellini Soup and Million Dollar Tortellini are all in my regular dinner menu rotation throughout the year.

This meal is one that I especially love to make because it’s incredibly easy to make. I can have this on the table and ready to eat in under 30 minutes.

So be sure to save this one for a busy week night because it’s the perfect thing to throw together. Just add some Homemade Garlic Bread and you’ll be good to go!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Creamy Tortellini With Pancetta And Peas Variations

I like this recipe for tortellini made just the way it is, but here are some ways to change it up if you’d like to.

  • Tortellini- I prefer cheese for this one but use any kind of tortellini filling that you’d like.
  • Pancetta- I have pancetta linked above in my Amazon store but if you can’t find it/ would rather use bacon that would be just fine, too.

Other Easy Pasta Recipes

If you like super easy to make pasta recipes like this one, here are some others that I know you’ll love, too.

Creamy Tortellini With Pancetta And Peas Ingredients

  • Pancetta
  • Refrigerated Cheese Tortellini
  • Onion, diced
  • Garlic, minced
  • Heavy Cream
  • Parmesan Cheese
  • Frozen Peas
  • Salt, Pepper, Garlic Powder and Italian Seasoning

Instructions

First, in a large skillet, cook up the pancetta over medium high heat until golden and crispy.

Then, using a slotted spoon, remove the pancetta (leave the grease in the skillet) and set it aside.

Now, add the chopped onion and garlic and season them with salt, pepper and Italian seasoning. Sauté until soft.

Next, slowly stir in the heavy cream. I like to microwave it for 15 seconds or so first to warm it up just a little bit.

Then, stir in the Parmesan cheese and re- season the sauce with a little more salt, pepper, Italian seasoning and garlic powder.

Now, add in the tortellini and frozen peas.

Next, stir them into the sauce, turn the heat to medium and place the cover on top of the skillet.

Then, let the tortellini cook in the sauce for about 5-7 minutes or until they are plump and reach your desired level of texture.

Now, add the crispy pancetta and give everything one final toss together until well combined.

Finally, serve warm and enjoy!

Creamy Tortellini With Pancetta And Peas

Creamy tortellini with pancetta and peas is an easy to make, one pot dinner made by cooking cheese tortellini in a flavorful, cheesy sauce with crispy pancetta and peas.
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 4 Oz Pancetta
  • ½ Small Onion, chopped
  • 4 Cloves Garlic, minced
  • 1 ¼ Cup Heavy Cream
  • 1 Cup Parmesan Cheese
  • 10 Oz Refrigerated Cheese Tortellini
  • 1 Cup Peas, frozen
  • Salt and Pepper
  • 1 Tbs Garlic Powder
  • 2 Tbs Italian Seasoning (divided)

Instructions
 

  • In a large skillet, cook up the pancetta over medium high heat until golden and crispy. Using a slotted spoon, remove the pancetta (leave the grease in the skillet) and set it aside.
  • Add the chopped onion and garlic and season them with salt, pepper and 1 Tbs of Italian seasoning. Sauté until soft.
  • Slowly stir in the heavy cream. I like to microwave it for 15 seconds or so first to warm it up just a little bit.
  • Stir in the Parmesan cheese and re- season the sauce with a little more salt, pepper, the rest of the Italian seasoning and garlic powder.
  • Add the tortellini and frozen peas and stir them into the sauce Turn the heat to medium and place the cover on top of the skillet.
  • Let the tortellini cook in the sauce for about 5-7 minutes or until they are plump and reach your desired level of texture.
  • Add the crispy pancetta and give everything one final toss together until well combined.
  • Finally, serve warm and enjoy!

Video

Keyword creamy tortellini with peas and pancetta

CROCKPOT CRACK CHICKEN SANDWICHES

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Crockpot crack chicken sandwiches are an effortless meal combining the delicious flavors of pulled chicken, bacon, cheddar and ranch.

Crockpot Crack Chicken Sandwiches

From the recipe collection of Tara Ippolito

These crockpot crack chicken sandwiches have become a go to summer dinner for my family and I.

I don’t know about you, but what I cook and how I cook always takes a big shift in the summer time. Once the seasons change, we’re always so busy doing warm weather activities.

Who’s got the time to cook? These chicken sandwiches are the perfect thing to make on those busy summer nights.

You can just toss everything right into the crockpot, set it and forget it. They’ll be ready by the time you get back home from the pool.

We like to keep it simple and serve these with some Ranch Butter Corn and a side of potato chips or Garlic Parmesan Fries.

They’re a hit every time! My family just loves them.

Even though we tend to make these a lot in the summer months, they are wonderful all year round, too.

Give them a try on any night and they’ll be the star of the show. How could anyone resist pulled chicken with bacon, cheddar cheese and ranch? Yum!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Crockpot Crack Chicken Sandwiches Variations

I like this recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Cooking Times- Cook these on low for 6 hours or on high for 3.
  • Chicken- Both chicken thighs or breast would be ok to use here.
  • Servings- Serve these on a brioche bun or in lettuce wraps for a lower carb option.
  • Cheese- Feel free to experiment with different cheeses for this recipe. Just be sure to shred the cheese yourself because it will melt much better that way. ?

Other Easy Crockpot Meals

If you like super easy to make crockpot recipes like this one, here are some others that I know you’ll love, too.

Crockpot Crack Chicken Ingredients

  • Chicken Breasts
  • Chicken Broth
  • Ranch Seasoning
  • Bacon, cooked & crumbled
  • Cheddar Cheese, hand shredded
  • Cream Cheese
  • Chopped Green Onion
  • Brioche Buns

Instructions

First, add the chicken breast, chicken broth, ranch seasoning and cream cheese to the crockpot.

Now, cover it and set it on low for 6 hours.

Then, remove the chicken, shred it up and place it back into the crockpot.

Next, add the crumbled bacon, shredded cheese and green onions.

Now, mix everything together until it’s smooth and combined.

Finally, evenly distribute the filling between the brioche buns, serve warm and enjoy!

Crockpot Crack Chicken Sandwiches

Crockpot crack chicken sandwiches are an effortless meal combining the delicious flavors of pulled chicken, bacon, cheddar and ranch.
5 from 1 vote
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Course Main Course
Cuisine American

Equipment

  • Crocpot

Ingredients
  

  • 2-3 Large Chicken Breast
  • ½ Cup Chicken Broth
  • 2 Oz Ranch Seasoning
  • 8 Oz Cream Cheese
  • 6-8 Strips Bacon, cooked and crumbled
  • 1 Cup Cheddar Cheese, hand shredded
  • ¼ Cup Green Onions, chopped
  • 6-8 Brioche Buns

Instructions
 

  • Add the chicken breast, chicken broth, ranch seasoning and cream cheese to the crockpot.
  • Cover it and set the time to 6 hours on low.
  • Remove the chicken, shred it up and place it back into the crockpot.
  • Ad the crumbled bacon, shredded cheese and green onions and stir everything together until its smooth and well combined.
  • Evenly distribute the filling between the brioche buns, serve warm and enjoy!

Video

Keyword Crockpot Crack Chicken Sandwiches

GREEK TORTELLINI SALAD

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Greek Tortellini salad is the perfect summer side made with cheese tortellini, tomatoes, cucumbers, olives, red onion, crumbled feta cheese, and a homemade Greek dressing.

Greek Tortellini Salad

From the recipe collection of Tara Ippolito

Summer is in full swing and you need this Greek tortellini salad for your next cookout.

I made this for my families 4th Of July party and everyone loved it. It was a little something different from the pasta salads that I usually serve.

My Mothers Famous Tortellini Salad has been our go to summer party side dish since as long as I can remember. It’s absolutely delicious with more of an Italian spin.

But, it sure is nice to change it up every once in a while. This was the perfect recipe to do that, too.

All the flavors of a Greek salad mixed with the tortellini pasta were just a fresh and refreshing combination.

This recipe would be perfect to bring to any summer BBQ, picnic or any warm weather event that you can think of.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and friends do. ?

Greek Tortellini Salad Variations

I like this recipe for tortellini salad made just the way it is, but here are some ways to change it up if you’d like to.

  • Greek Dressing- Save a step in this recipe and buy bottled Greek dressing if you’d like.
  • Tortellini- refrigerated or frozen tortellini would both be OK to use here.
  • Cheese- Feta cheese is the best choice for this but be sure to get the cheese in a block and break the pieces off yourself. It’s not the same as the stuff that comes pre crumbled. Trust me, you’ll notice the difference.

Other Easy Pasta Salads

If you like super easy to make pasta salad recipes like this one, here are some others that I know you’ll love, too.

Greek Tortellini Pasta Salad Ingredients

  • Cheese Tortellini, cooked in salted pasta water
  • Olive Oil
  • Cherry Tomatoes, halved
  • Red Onion, diced
  • Cucumber, seeded and diced
  • Bell Pepper, diced
  • Kalamata Olives, potted and rough chopped
  • Feta Cheese Block, crumbled
  • Red Wine Vinegar
  • Garlic, grated
  • Fresh Lemon Juice
  • Dijon Mustard
  • Salt, Pepper, Oregano,

Instructions

First, in a large bowl, add the cooked tortellini and 2 tablespoons of olive oil. Toss the tortellini into the olive oil until it’s evenly combined.

Now, add the red onion, cherry, tomatoes, bell peppers, olives, and cucumber.

Next, season everything with salt, pepper, and oregano.

Then, add the cubed feta cheese.

Now, in a small bowl, whisk together the red wine vinegar, oregano, fresh garlic, Dijon, mustard, and a dash of lemon juice. Then slowly whisk in the olive oil.

Then, pour the dressing over the tortellini salad and toss everything together until it’s evenly combined.

Now, serve immediately or chill it in the fridge for a few hours first and enjoy!

Click the picture above to view the products used in this video

Greek Tortellini Salad

Greek Tortellini salad is the perfect summer side made with cheese tortellini, tomatoes, cucumbers, olives, red onion, crumbled feta cheese, and a homemade Greek dressing.
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Course Appetizer, Side Dish
Cuisine American, Mediterranean

Ingredients
  

  • 9 Oz Cheese Tortellini, cooked in salted water and rinsed under cold water
  • 2 Tbs Olive Oil
  • ½ Cup Cherry Tomatoes, halved or quartered
  • ¼ Cup Red Onion, diced small
  • ½ Cup Bell Pepper, diced small
  • ½ Cup Kalamata Olives, pitted and rough chopped
  • ½ Cup Cucumbers, deseeded and diced small
  • 16 Oz Feta Cheese, crumbled off the block
  • Salt and Pepper to taste
  • 1 Tbs Oregano

Greek Salad Dressing

  • 4 Tbs Red Wine Vinegar
  • 1 Tbs Oregano
  • 3 Cloves Garlic, grated
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Fresh Lemon Juice
  • Salt and Pepper to taste
  • ½ Cup Olive Oil

Instructions
 

  • In a large bowl, add the cooked tortellini and olive oil. Toss the tortellini into the olive oil until it’s evenly combined.
  • Add the red onion, cherry, tomatoes, bell peppers, olives, and cucumber.
  • Season everything with salt, pepper, and oregano and add the feta cheese.
  • In a small bowl, whisk together the red wine vinegar, oregano, fresh garlic, Dijon, mustard, and a dash of lemon juice. Then slowly whisk in the olive oil.
  • Pour the dressing over the tortellini salad and toss everything together until it’s evenly combined.
  • Serve immediately or chill it in the fridge for a few hours first and enjoy!
Keyword Greek Tortellini Salad

BUFFALO CHICKEN FLATBREAD PIZZA

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Buffalo chicken flatbread pizza a quick and easy meal made with rotisserie chicken, creamy blue cheese and tangy buffalo sauce served on a crispy flatbread.

Buffalo Chicken Flatbread Pizza

From the recipe collection of Tara Ippolito

Buffalo chicken flatbread pizza is one of those recipes that deliver a ton of flavor with very minimal effort.

Flatbreads are great to throw together when you don’t have much time or energy to cook.

We usually make them a lot during the summer or weekdays when the kids are in school and life is super hectic. But, it sure does make a great party or game day appetizer, too.

My Hawaiian Chicken Flatbread Pizza is one of their favorites. This buffalo chicken version just happens to be a personal favorite of mine.

I just love chicken wings and pizza. This is an awesome way to combine them both into one mouthwatering dish.

The ingredients are simple and come together in practically no time at all. I can have this on the table and ready to go in under 30 minutes.

It’s always a good night for a pizza and this one is sure to hit the spot.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Buffalo Chicken Flatbread Pizza Variations

I like this flatbread pizza made just the way it is, but here are some ways to change it up if you’d like to.

  • Chicken- Any cooked and cubed or shredded chicken would be great to use here. Nice use of leftovers if you’ve got some.
  • Blue Cheese- Swap the blue cheese out for ranch if it isn’t your thing. If you are going to use blue cheese, I highly recommend Marie’s.

Other Easy Recipes Using Rotisserie Chicken

If you like super easy to make recipes that use rotisserie chickens like this one, here are some others that I know you’ll love, too.

Buffalo Chicken Flatbread Pizza Ingredients

  • Flatbread (I used Stonefire)
  • Olive Oil
  • Rotisserie Chicken, shredded
  • Franks Red Hot Buffalo Sauce
  • Mozzarella Cheese, hand shredded
  • Marie’s Blue Cheese Dressing
  • Green Onions, chopped
  • Salt, Pepper and Garlic Powder

Instructions

Preheat the oven to 400°

First, lightly brush the olive oil over the surface of the flatbread and place it in the oven for 5 minutes to crisp up slightly.

Now, brush a thin layer of buffalo sauce over the top of the flatbread.

Next, add a layer of mozzarella cheese.

Then, evenly spread out the shredded chicken over the cheese.

Now, season the pizza with salt, pepper and garlic powder.

Next, add a few dollops of blue cheese evenly spread out and gently smear it into the pizza using the back of a spoon.

Then, place it into the oven for about 10-15 minutes or until the cheese is melted and the sides are crispy.

Finally, garnish with a little drizzle of buffalo sauce and sliced green onions. Serve warm and enjoy!

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Buffalo Chicken Flatbread Pizza

Buffalo chicken flatbread pizza a quick and easy meal made with rotisserie chicken, creamy blue cheese and tangy buffalo sauce served on a crispy flatbread.
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Course Appetizer, Main Course, Snack
Cuisine American, Italian

Ingredients
  

  • 1 Flatbread (I used Stonefire)
  • 1 Tbs Olive Oil
  • ¼ Cup Frank's Buffalo Sauce
  • 1 Cup Mozzarella Cheese, hand shredded
  • ¾ Cup Rotisserie Chicken, shredded
  • ½ Cup Marie's Blue Cheese Dressing
  • 2-3 Tbs Green Onions, chopped
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder

Instructions
 

  • Preheat the oven to 400°
  • Lightly brush the olive oil over the surface of the flatbread and place it in the oven for 5 minutes to crisp up slightly.
  • Brush a thin layer of buffalo sauce over the top of the flatbread followed by a layer of mozzarella cheese.
  • Evenly spread out the shredded chicken over the cheese and season it with salt, pepper and garlic powder.
  • Add a few dollops of blue cheese evenly spread out and gently smear it into the pizza using the back of a spoon.
  • Place it into the oven for about 10-15 minutes or until the cheese is melted and the sides are crispy.
  • Garnish with a little drizzle of buffalo sauce and sliced green onions. Serve warm and enjoy!
Keyword buffalo chicken flatbread pizza