Al Dente Diva

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ROASTED GARLIC PARMESAN BROCCOLI

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This roasted garlic parmesan broccoli is just the right blend of seasonings and freshly grated parmesan cheese on top of perfectly roasted broccoli florettes.

Roasted Garlic Parmesan Broccoli

From the recipe collection of Tara Ippolito

This roasted garlic parmesan broccoli is one of my absolute favorite side dish recipes.

We went through a phase were this was the only vegetable my family would eat. It became kind of an obsession. That sounds a bit dramatic but it's very true.

Now when I make this, no one is allowed to start picking at it off the baking sheet because they never stop and wind up eating the whole thing.

Not only do I absolutely love to eat this side dish, but I also really like to make it, too. Its so easy to put together and requires very little effort.

No fuss recipes like this that are a hit with the whole family are lifesavers for me on busy weeknights when Im trying to decide whats for dinner.

This recipe is good enough to make for any holiday like Christmas or Thanksgiving and easy enough to throw together for a casual family dinner 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 no fuss no fail comfort food recipes perfect for busy weekday dinners.

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

Roasted Garlic Parmesan Broccoli Variations

I love this recipe just as it is but here are some ways to change it up if you'd like to.

two broccoli heads
  • Broccoli- Heads of broccoli or broccoli florets can both be used for this recipe.
  • Parmesan Cheese-Freshly grated parmesa cheese is the best for this recipe. As soon as it hits the warm broccoli, it starts to melt right into it. If you dont want to use fresh parmesan cheese of the block, powdered parmesan cheese would work, too.

Other Easy Vegetable Side Dishes

If you like super easy and delicious vegetable side dishes like this one, here are a few more that I know you'll love, too.

Roasted garlic Parmesan broccoli ingredients

  • 2 Broccoli Heads cleaned, dried well and cut into florets
  • Salt, Pepper and Garlic Powder
  • Olive oil
  • Parmesan cheese
  • Lemon Juice

Instructions

Preheat the oven to 400 degrees

First, rinse and dry the broccoli heads very well. Then, cut them up into floret and try to keep them as equal in size as you can so they cook evenly. If you're using florets, skip this step.

freshly cut broccoli

Next, place them into a medium- large sized bowl.

Now, drizzle them in olive oil and season them with salt, pepper and garlic powder and mix everything together until it is evenly combined.

Next, place the broccoli down in a single layer on a parchment paper lined baking sheet.

Then, remove them form the oven and drizzle them with freshly squeezed lemon juice.

Now, grate the parmesan cheese over the warm broccoli.

Finally, toss the broccoli so that it's evenly coated in the lemon juice and parmesan cheese. Serve warm and enjoy!

Roasted Garlic Parmesan Broccoli

This roasted garlic parmesan broccoli is just the right blend of seasonings and freshly grated parmesan cheese on top of perfectly roasted broccoli florettes.
No ratings yet
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Course Side Dish
Cuisine American

Equipment

  • baking sheet
  • Parchment Paper

Ingredients
  

  • 2 Heads Broccoli, cleaned, dried and cut into florets
  • 4 tbs Olive oil
  • Salt and Pepper to taste
  • 1-2 tbs Garlic Powder
  • ½ Lemon, juiced
  • ¼ cup Parmesan Cheese add more if you'd like to!

Instructions
 

  • Preheat the oven to 400 degrees
  • Add the broccoli to a large bowl, add the olive oil and season it with, salt, pepper and garlic powder
  • Mix everything together until it's evenly combined.
  • Add the broccoli to a parchment paper lined baking sheet and make sure they are in a single layer.
  • Bake the broccoli for about 20 minutes or until the florets are cooked all the way through and just a little charred.
  • Squeeze the lemon juice on top of the broccoli and add the parmesan cheeese.
  • Toss it all together and serve warm. Enjoy!

Video

Keyword garlic parmesan broccoli, roasted broccoli, roasted garlic parmesan broccoli

THE BEST EVER STEAK MARINADE

by 11 Comments

Soy sauce, brown sugar and just a few other sauces and spices combine to make this the best ever steak marinade.

The Best Ever Steak Marinade

From the recipe collection of Tara Ippolito

The search for the best ever steak marinade ever stops here.

And I really do mean that. This is the most incredible steak marinade and I can’t get enough of it.

It could just be my favorite.

This isn’t just coming from myself, either. Every time I use this marinade I get rave reviews.

It’s just the perfect combination of ingredients. I bet you’ll have most of them in your home already, too.

It’s so simple yet so effective.

I love easy recipes like this that are so easy to make and just so good.

If you give this steak marinade a try, I’m sure 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 HEREto order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support

The Best Ever Steak Marinade Variations

I love this steak marinade recipe as it is, but here are some ways to switch it up if you'd like to.

  • Steak- I usually make this with skirt steak but flank, round or hanger steak would work very well here, too.
  • Time- Whenever I make this, I pop it into the fridge the day before Im going to cook it. If you don't have that kind of time, try to marinate it at least 2 hours before you plan to make it.
  • Cooking- Pop this steak onto a hot grill pan or even better, an outdoor grill. Its gong to taste amazing no matter what your preferred cooking method is.

Other Delicious Marinade Recipes

If you love a good marinade recipe like this one, here are some others that I know you'll love, too.

The Best Ever Steak Marinade Ingredients:

  • Brown sugar
  • Soy sauce
  • Worcestershire sauce
  • Balsamic vinegar
  • Lemon juice, fresh
  • Garlic powder
  • Chopped garlic
  • Olive oil
  • Black pepper

Instructions:

First, add the steak to whatever container you’re going to marinate it in.

Then, add all of the ingredients on top of it.

Combine everything together.

Place it in the fridge to marinate for 2-24 hours. The longer the better for more flavor!

Now, remove it from the fridge 30 minutes before you want to cook it.

After that, drain the marinade from the beef and dry it off with a kitchen towel. The flavors have already penetrated the beef so don’t worry about losing any flavor.

Then cook the steak however you choose to.

Finally, let it rest for half of the amount of time you cooked it for then slice it up and enjoy the best steak marinade ever.

The BEST Ever Steak Marinade

The perfect combination of ingredients create the ultimate steak marinade that really is the best ever!
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Course Main Course
Cuisine American

Ingredients
  

  • 1-2 pounds Skirt Steak or steak of your choice
  • 2 tbs brown sugar
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 2 tbs balsamic vinegar
  • 2 tbs lemon juice, fresh
  • 1 tsp garlic powder
  • 4 cloves garlic, crushed
  • 2 tbs olive oil
  • 2 teaspoon black pepper

Instructions
 

  • Place your steak in whatever container you're going to marinate it in
  • Add all of the ingredients.Mix them together and into the meat.
  • Place it in the fridge for 2-24 hours but no more then that. The longer you marinate the more flavorful the beef will be
  • Take the steak out of the fridge and let it sit for 30 minutes.
  • Remove the steak from the marinade and pat it dry with a dish towel. This will prevent the sugars in the marinade from burning.
  • Grill/cook the steak however you'd like
  • Let the steak rest under a tin foil tent to half of the amount of time that you cooked it for. Slice it up against the grain and enjoy!!
Keyword skirt steak marinade, steak marinade, the best steak marinade, the best streak marinade

EASY STROMBOLI RECIPE

by 5 Comments

This easy stromboli recipe combines deli meat, provolone cheese and Italian spices baked in a butter pizza dough until golden brown.

From the recipe collection of Tara Ippolito

I love making this easy Stromboli recipe. Pizza dough baked around cheese and cold cuts? Sign me up! This can be served warm or room temperate making it the perfect appetizer, lunch or snack. It’s super easy so make, too. I can throw this together in no time and it’s done within 30 minutes.

Even my picky kids will eat this. It’s also a nice alternative to deli sandwiches. I like to bring these to the beach, picnics and tailgates, too. They’re just so convenient. I know if you make this easy Stromboli recipe that you’ll absolutely love it, too.

Easy Stromboli Recipe Variations

  • Dough- I get dough from my local pizza place for $2. Its so convenient and really cant beat that price. If you;d like to use your own pizza dough recipe, that would be great or just purchase some from your local pizzaria or grocery store.
  • Deli Meat- If you cant or don't want to get cold cuts from a local deli, thats fine. They wont be sliced as thin, and the pepperoni will most likely not be as big, but thats really not a problem. You can definitely use prepackaged cold cuts from the grocery store.
  • Cheese- Add a little shredded cheese to the top to add another layer of flavor. That cheese will crisp up as it bakes right into the top of the bread.

Ingredients

Heres everything you'll need to make this delicious stromboli. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Prepared Pizza Dough
  • Deli Ham
  • Deli Salami
  • Deli Pepperoni
  • Deli Provolone Cheese
  • Italian Seasoning
  • Garlic Powder
  • Egg Wash
  • Parmesan Cheese

How To Make It

Heres how to make this delicious stromboli. You can find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 375 degrees

First, roll out the pizza dough with a rolling pin on a slightly floured surface.

Add a slightly overlapping layer of provolone cheese and ham. Add the salami and pepperoni slices followed by another layer of provolone cheese.

After that, jelly roll the dough horizontally. Pinch the ends closed and tuck them under the dough. Place the the dough seem side down onto a parchment paper lined baking sheet.

Next, make an egg wash by beating together one egg and a little bit of water and brush the top with a thin layer. Using a sharp knife, make about 5 evenly spread out slits down the top of the bread for ventilation. Sprinkle the top with garlic powder, Italian seasoning and Parmesan cheese.

After that, place it in a 400° oven for about 15-20 minutes or until the dough is golden brown and cooked all the way through.

Finally, let it cool for about 15 minutes. Slice into about 1" pieces, serve and enjoy!

Storage

Let the stromboli cool completely and place it into an air tight storage container. It will last in the fridge for up to three days.

Easy Stromboli Recipe

Al Dente Diva
This easy stromboli recipe combines deli meat, provolone cheese and Italian spices baked in a butter pizza dough until golden brown.
No ratings yet
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Prep Time 10 minutes
Cook Time 25 minutes
35 minutes
Course Appetizer, Snack
Cuisine American, Italian

Equipment

  • baking sheet
  • Parchment Paper
  • Basting Brush
  • Rolling Pin

Ingredients
  

  • 1 Large Pizza dough or any kind of pizza dough
  • 1 Tbs Flour
  • 6-8 Slices Deli Ham
  • 6-8 Slices Deli Salami
  • 12 Slices Provolone Cheese
  • 6-8 Slices Deli Pepperoni
  • 1 Tbs Italian Seasoning
  • 1 teaspoon Garlic powder
  • 1 Egg
  • 2 Tbs Water
  • 2-4 Tbs Parmesan cheese, grated

Instructions
 

  • Preheat the oven to 375 degrees
  • Roll out the pizza dough with a rolling pin on a slightly floured surface
  • Add a slightly overlapping layer of provolone cheese and ham. Add the salami and pepperoni slices followed by another layer of provolone cheese.
  • After that, jelly roll the dough horizontally. Now pinch the ends closed and tuck them under the dough. Then place the the dough seem side down onto a parchment paper lined baking sheet.
  • Make an egg wash by beating together one egg and the water and brush the top with a thin layer
  • Using a sharp knife, make about 5 evenly spread out slits down the top of the bread for ventilation. Then sprinkle the top with garlic powder, Italian seasoning and Parmesan cheese.
  • Place it into the center rack of the oven for about 15-20 minutes or until the dough is golden brown and cooked all the way through.
  • Let it cool for about 15 minutes, slice into about 1 inch pieces and serve. Enjoy!

Video

Keyword easy stromboli recipe, stromboli

Other Easy Prepared Dough Recipes

If you like super easy to make recipes using prepared dough, you have to try this Philly Cheese Steak Stromboli, Easy Sausage Bread and Cheesy Pepperoni Bread.

CLASSIC KNORR SPINACH DIP

by 9 Comments

Classic Knorr spinach dip is made with a dry vegetable soup packet, mayonnaise, sour cream, and a couple other simple ingredients for the ultimate crowd pleasing appetizer.

From the recipe collection of Tara Ippolito

This classic Knorr spinach dip is one of those no fail, no fuss recipes everyone loves and is a absolute party food staple at my house. it's fast, foolproof, and packed with bold flavor from all the dried vegetables in the Knorr dip mix. This recipe is creamy, cool, and loaded with spinach, so it feels hearty without being too heavy. Best of all, it comes together in minutes with simple ingredients, making it the perfect holiday or party appetizer.


I've been making this classic spinach dip for decades, so this version is truly tried and trusted-exactly the way it should taste. My recipe differs from the original Knorr version just a little bit and has that perfect balance of each ingredient. It's the dip everyone asks me to bring to parties and family get togethers. Once you make it my way, it'll become your go-to crowd pleasing favorite, too.

Ingredients

This is everything you'll need to make this delicious Classic Knorr Spinach Dip. You can find the full ingredients along with measurements and instructions in the recipe card below.

  • Knorr Vegetable Recipe Mix- The backbone of this dip! It adds a savory blend of dried vegetables and spices that gives this spinach dip its signature flavor.
  • Mayonnaise- Adds a smooth, velvety texture. I love Dukes or Hellmanns for this.
  • Sour Cream- Brings a cool, tangy creaminess and balances the richness of the mayonnaise.
  • Frozen Spinach- Adds hearty earthy flavor and the perfect amount of greens to the dip.
  • Bread- Any bread like sourdough or pumpernickel makes for a really nice presentation and the perfect thing to eat with the dip.
  • Wheat Thins- Its always a good idea to serve this with some extra crackers for dipping, too.

How To Make It

Heres all the steps you'll need to take to make this delicious spinach dip. You can find the full ingredients list along with instructions in the recipe card below.

First, in a medium sized bowl, add the spinach, Knorr Vegetable Recipe Mix, Mayonnaise and Sour Cream. Mix everything together until its very well combined. Cover it tightly and place the dip in the fridge overnight.

PRO TIP: Make sure to strain the frozen and thawed spinach as best as you can so the dip doesn't become watery. Using a Cheese Cloth to do that is a great idea if you have one.

NOTE: The longer you let this dip sit in the fridge, the better. One, or even two days is ideal but if you don't have that kinda time, a few hours will do the trick. The vegetable recipe mix just needs time to soften and bloom with the other ingredients.

Now, cut the top of the bread off and scoop the inside out. Break the scooped out bread into about one inch pieces for dipping. Spoon the spinach dip into the bread bowl and serve. Enjoy!

PRO TIP: Give the dip one big stir before serving to make sure everything is evenly combined.

Can I Use Fresh Spinach Instead Of Frozen?

Yes, fresh spinach works great here for this recipe. You'll just need to cook it down first. Use about 10-12 ounces of cooked, fresh spinach. Make sure to strain out as much liquid as you can and finely chop it. You'll get the same delicious results.

Storage

Place the dip into an air tight container. It will last in the refrigerator for up to three days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Glass Mixing Bowl Set- 5 Piece nesting food prep bowls. Perfect for mixing this dip together.

Classic Knorr Spinach Dip Recipe

Classic Knorr spinach dip is made with a dry vegetable soup packet, mayonnaise, sour cream, and a couple other simple ingredients for the ultimate crowd pleasing appetizer.
No ratings yet
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Prep Time 1 hour 15 minutes
1 hour 15 minutes
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1.4 Oz Knorr Dry Vegetable Recipe Mix
  • 1 Cup Mayonnaise
  • 16 Oz Sour Cream
  • 10 Oz Frozen Spinach, thawed and drained very well
  • 1 Large Rye/ sourdough bread
  • Wheat Thins/Crackers

Instructions
 

  • In a medium sized bowl, add the spinach, Knorr Vegetable Recipe Mix, Mayonnaise and Sour Cream. Mix everything together until its very well combined
  • Cover it tightly and place the dip in the fridge overnight or for at least 2 hours to let the packet bloom and flavors combine.
  • Cut he top of the bread off and scoop the inside out. Break the scooped out bread into about one inch pieces for dipping.
  • Give the the spinach dip one big stir and spoon it into the bread bowl. Serve with the scooped out pieces and Enjoy.

Video

Keyword cold spinach dip, knorr spinach dip

Other Easy Dip Recipes

If you like super easy to make party dips like this one that are served cold or at room temperature, you have to try this Green Olive Dip, 3 Ingredient Veggie Ranch Dip and BLT Dip

MOM’S FAMOUS TORTELLINI SALAD

by 6 Comments

Mom's famous tortellini salad is the best combination of cheese tortellini, sliced red peppers, kalamata olives and a few other simple ingredients tossed in Robusto Italian dressing and served cold.

Mom’s Famous Tortellini Salad

From the recipe collection of Tara Ippolito

This is my Mom’s famous tortellini salad recipe that my family grew up on and still eat to this very day.

When I say famous, I mean specifically within my family although it has made a little splash on social media since I've shared it.

My mother has made this pasta salad for almost every single party and family get together since I was a just little kid. Every time she's served this to people who have never tried it before they always ask for the recipe without fail.

This is such a fantastic recipe to make for so many different occasions. I especially love this pasta salad for barbecues, cookouts and summer parties because it goes so well with hot dogs, hamburgs and just about anything that comes off the grill.

It's a great side for sandwiches so its also a favorite for picnics.

This is so incredibly easy to put together, too. It also requires very little effort and minimal ingredients.

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 fair 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.

Mom's Famous Tortellini Salad Variations

This recipe is amazing as it is. This is the exact version that I grew up on. Here are some ways to change it up if you'd like to.

  • Pasta- Any kind of pasta besides the tri color spirals would work here. I would suggest keeping the tortellini to any kind of cheese variation and avoiding meat.
  • Vegetables- Feel free to add in any kind of additional vegetables that you'd like Sliced cherry tomatoes would be a wonderful addition.
  • Dressing- The Robusto Italian dressing adds so much flavor but regular Italian dressing would do the trick, too. Just be sure to add the dressing in early so the pasta can absorb some of the flavor.
  • Seasoning- Add in any extra seasonings that youd like such as italian seasoning or fresh parsley/.

Other Easy And Delicious Pasta Salads

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

Mom’s Famous Tortellini Salad Ingredients

  • Tri Colored Spiral Pasta
  • Cheese Tortellini
  • Red Bell Pepper, chopped
  • Red Onion< chopped
  • Kalamata Olives, pitted
  • Fresh Feta Cheese, crumbled not the already pre-crumbled kind
  • 16 Oz bottle of Robusto Italian Dressing
  • Oregano

Instructions

Cook both of the pastas until al dente and run them under cold water to stop the cooking process.

Add both of the pastas, red onion and bell pepper into a large bowl .

Add the robusto italian dressing and mix everything together until its evenly combined.

Cover it, and place it into the fridge to marinate over night.

When its ready to serve, add in the oregano, feta cheese and olives.

Finally, toss everything together until its evenly combined. Serve cold and enjoy!

Mom's Famous Tortellini Salad

Mom's famous tortellini salad is the best combination of cheese tortellini, sliced red peppers, kalamata olives and a few other simple ingredients tossed in Robusto Italian dressing and served cold.
No ratings yet
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Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine American

Ingredients
  

  • 1 lb Tricolor Spiral Pasta
  • 1 lb Cheese Tortellini
  • 1 medium Red Bell Pepper (chopped)
  • 1 small Red Onion (chopped)
  • 6 oz jar Kalamata Olives, pitted
  • 8 oz block Feta Cheese crumbled off the block (dont get the packaged pre cumbled feta)
  • 16 oz bottle Robusto Italian Dressing
  • 1 tbs Oregano

Instructions
 

  • Cook both of the pastas until al dente and run them under cold water to stop the cooking process.
  • Add both of the pastas, red onion and bell pepper into a large bowl .
  • Add the robusto italian dressing and mix everything together until its evenly combined.
  • Cover it, and place it into the fridge to marinate over night.
  • When its ready to serve, sti in the oregano, feta cheese and olives Serve cold and enjoy!

Video

Keyword bbq side dish, cold tortellini salad, side dish, tortellini salad

CRISPY OVEN BAKED BACON

by 6 Comments

Crispy oven baked bacon is cooked to absolute perfection with no splatted, greasy mess to clean up afterward.

Crispy Oven baked bacon

From the recipe collection of Tara Ippolito

How great is this crispy oven baked bacon going to sound once I tell you that it’s pretty much mess free?

That’s right. There will be no grease splattering across your stove for you to clean up afterwards.

How amazing is that?

Its just one of the reasons that I love this unique method so much.

Not only is this pretty much mess free but it’s also perfect for your busy mornings.

There is no babysitting the stove here and worrying about flipping the bacon.

You just load up the baking sheet, pop it into the oven and let it do its job.

This frees up a bunch of time to do whatever else you need to finish getting breakfast together.

And the bacon looks so pretty, too!

It doesn’t curl up and holds it’s nice long shape very well.

I just love doing it this way so much.

I know if you give it a try that you’ll love it, too.

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

Other Easy Breakfast Ideas

If you're looking for more super easy to make breakfast recipes like this one, here are some others that I know you'll love, too.

Crispy Oven Baked Bacon Ingredients:

  • 1 package of bacon
  • 1 large baking sheet
  • Parchment paper
  • Wire rack (optional)

Instructions:

First, preheat your oven to 400°

Then lay parchment paper on top of a large baking sheet.

Now lay the bacon down on top of the parchment paper side by side. Don’t overlap it.

Now, op it in the oven for 13-15 minutes. Check it after 13 and see if you’d like more time. It will cook up fast from there so keep an eye on it.

Let the bacon cool slightly.

Then carefully remove it with a fork

And place it down on either paper towels or a wire rack to drain.

Finally you’re ready to enjoy some crispy baked bacon!

Oven Baked Bacon

Al Dente Diva
This is the absolute best way make bacon. No splatter, you can make it in bulk and it comes out perfect every time.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
20 minutes
Course Breakfast
Cuisine American

Equipment

  • Sheet Pan
  • Parchment Paper

Ingredients
  

  • 1 Pound Bacon

Instructions
 

  • Lay the bacon down in a parchment paper lined baking sheet
  • Bake in a 400° oven for about 15 minutes
  • Drain on paper towels and serve warm

Video

Notes

I may have over cooked this bacon in the video a bit, but you get the idea. If you’re not crazy about the idea of cooking the bacon in its own grease, place it on a wire rack. 
Keyword bacon, breakfast ideas, oven cooked bacon

CINNAMON ROLL WAFFLES

by 5 Comments

Make these super easy and delicious cinnamon roll waffles with just a can of cinnamon rolls and a waffle maker.

Cinnamon Roll Waffles

From the recipe collection of Tara Ippolito

Cinnamon roll waffles are a real thing.

I couldn’t believe it when I saw it either.

I’ve had a waffle maker for a while and never once did it cross my mind to put cinnamon rolls in it.

I couldn’t be happier that I did though. What an amazing little breakfast.

They’re just as delicious as regular cinnamon rolls but the waffle maker gives them such a nice little crunch.

They’re so good and couldn’t be easier to make, too.

Just pop them right into the waffle maker and let it do all the work.

I love to grab a can of cinnamon rolls and make these for a snack, breakfast or even dessert.

My family loves them so try to keep a can in the fridge for the weekend.

Top them with the icing that the cinnamon rolls come with and they’re done. Can’t get any easier than that.

I absolutely love easy spins on already delicious food. It’s just another fun way to eat cinnamon rolls.

I know if you give them a try that you’ll love them, too.

Fast. Simple. Delicious.

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

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

Preorder your copy HERE. Thanks for the support.

What can I serve these cinnamon roll waffles with?

These cinnamon roll waffles are great on their own but if you’d like to serve them with something, I’d suggest some Crispy Bacon.

Other easy breakfast ideas

I’d you like super simple and delicious breakfast recipes just like this one, here are some others you’d love too.

sheet pan breakfast pizza
4 ingredient cherry danish

Cinnamon Roll Waffle Ingredients

Instructions

First, preheat the waffle maker and open the cinnamon roll can to separate the rolls and icing.

Now spray the inside of the waffle maker with a little cooking spray.

Then placea a cinnamon roll in each waffle section (4) total.

Next close the waffle maker to start the cooking process.

Then open the lid after 2-3 minutes. I like the center kind of gooey so add more time if you think you’d prefer that.

Finally warm up the glaze that the cinnamon rolls came with and drizzle them onto the waffles.

Serve warm and enjoy.

EASY ENGLISH MUFFIN PIZZAS

by 2 Comments

Easy English muffin pizzas are the perfect snack made with toasted English muffins, tomato sauce and melted mozzarella cheese baked until bubbly.

Easy English Muffin Pizzas

From the recipe collection of Tara Ippolito

These easy English muffin pizzas were the very first recipe that I ever made when I was a kid.

Our 1st grade teacher had the whole class make this recipe as a little cooking lesson.

I’ve been making them ever since.

As a matter of fact, I now make them with my own kids and they love them, too.

I guess what I’m trying to say is that they’re so easy that even a kid could do it.

And easy recipes like this are right up my alley.

You could eat these for a quick snack, lunch or even dinner.

Just throw them together in no time and they’re done in about 10 minutes.

These easy English muffin pizzas are such a classic childhood recipe.

I know if you try them that they’ll be an instant hit in your family, too.

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.

Preorder your copy HERE & thanks for the support.

Easy English Muffin Pizza Ingredients:

  • English Muffins
  • Tomato Sauce jarred or use my easy tomato sauce recipe.
  • Mozzarella Cheese, hand shredded
  • Pepperoni Slices (optional)
  • Parsley, for garnish (optional)

Instructions:

Preheat the oven to 400 degrees

First, break the English muffins in half by using either your fingers or a fork and lightly toast them.

Next, add some tomato sauce to each top of the english muffin.

Now add some shredded mozzarella cheese on top of the sauce. Also, add some pepperoni slices and additional toppings if you prefer.

This is the time to add toppings if you want.

Its finally time to bake it in the oven! Just let them cool off for a little and you're ready to eat.

English Muffin Pizza

Al Dente Diva
Easy to make English muffin pizzas are a great for lunch, dinner or an after school snack.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Snack
Cuisine American

Equipment

  • toaster oven

Ingredients
  

  • 3 English Muffins
  • 1 cup Shredded Mozarella Cheese
  • ½ Cup Tomato Sauce
  • Pepperoni (optional)

Instructions
 

  • Preheat the oven to 400 degrees
  • Pull the english muffins apart in half with either your fingers or using a fork.
  • Place them into the toaster oven or conventional oven until they are lightly toasted
  • Add tomato sauce and shedded mozzarella cheese. Add pepperoni slices or additional toppings if desired.
  • Bake for about 10 minutes or until the cheese is melted. Add parsley for garnish (if desired) and enjoy.

Notes

The pepperoni is optional but add any toppings you’d like. Also, oven temperatures vary so please adjust the time to fit your particular one. 
Keyword english muffin pizza

HOMEMADE BURGER SEASONING

by 6 Comments

This homemade burger seasoning made with the perfectly blend of seasonings and spices will add so much flavor to your meat.

Homemade burger seasoning

From the recipe collection of Tara Ippolito

Homemade burger seasoning is just what you need to elevate your next burger experience.

This perfect blend of seasonings will give your burger so much flavor in every bite.

Making homemade burger seasoning is so easy and the results speak for themselves.

Juicy, flavorful burgers that are the first to go at any occasion.

seasoned beef burger patties

Spending just a little extra time making your own seasoning is not going to go unnoticed.

These are the most delicious burgers I have ever had. Every time I make these people go crazy for them.

burger patties on parchment paper

I know that if you try this homemade burger seasoning, you’ll love it just as much, too.

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.

What can I serve these burgers with?

I love eating these flavorful burgers with a nice side of Moms Tortellini Salad or Garlic Parmesan Fries.

Ranch Butter Corn or Mexican Street Corn Casserole would be awesome, too.

What else can I use this seasoning on?

seasoned ground beef

This recipe isn’t just for beef burgers. It works very well on ground turkey , chicken, and even pork, too.

Honestly, if you like the flavor, put it on whatever you’d like. There are no rules.

Homemade Burger Seasoning Ingredients:

ground beef next to seasoning

Instructions:

First, add all of the ingredients to a small bowl.

homemade seasoning blend

Now, mix everything to combine it all.

burger seasoning

Use about 1 tbs of the seasoning per 1.5 pounds of beef. Feel free to adjust that if you’d like more or less.

adding seasoning to the ground beef

Mix the burgers and seasoning together but don’t over mix the meat. The burgers will become too tough like that. ?

mixing the meat

Form the beef into equal sized patties

forming the beef into patties

Then place onto a parchment paper lined baking sheet.

seasoned burgers on parchment paper

Put them in the fridge to marinate for a couple of hours. The seasoning will really make its way into the beef that way.

When you’re ready to make the burgers, remove them from the fridge and sprinkle them with just a little more of the seasoning.

adding more seasoning to the burgers

Now put the unused homemade seasoning in an air tight container to be stored.

homemade burger seasoning

Finally, grill or cook the burgers how you’d like them and enjoy!

cooking burgers on a grill pan
burger seasoning

Homemade Burger Seasoning

Tara Ippolito
A simple and delicious seasoning to enhance burgers.
No ratings yet
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Prep Time 5 minutes
Cook Time 10 minutes
15 minutes
Course Main Course, Side Dish, Snack
Cuisine American

Ingredients
  

  • 1 Tbs Garlic Powder
  • 1 Tbs Onion Powder
  • 1 Tbs Dried Basil
  • 1 Tbs Dried Parsley
  • 1 Tbs Dry Mustard
  • 1 Tbs Salt
  • 1 Tbs Pepper

Instructions
 

  • Add all of the ingredients to a small bowl. Stir it all together.
  • Add 1 tbs of the seasoning to every 1-1.5 pounds of beef. Add more or less if you'd like to. Its all about preference here.
  • After you mix the seasoning into the meat, form it into patties and place them in the fridge for a couple of hours to marinate.
  • Sprinkle a little bit of seasoning onto the burgers before you cook them
  • Store the unused seasoning in an air tight container in a cool dark place like your pantry.

Notes

Add more or less of any ingredient that you'd like.
Keyword beef, burger seasoning, burgers

COPYCAT BIG MAC SAUCE

by 2 Comments

This copycat Big Mac sauce is so easy to make and tastes just like the real thing.

Copycat Big Mac Sauce

From the recipe collection of Tara Ippolito

Finding a copycat Big Mac sauce that was actually close to the real thing wasn’t easy.

That stuff is so good they should bottle and sell it on its own. I just love it so much.

If you’ve ever been to McDonald’s and eaten a Big Mac you know first hand how great that sauce is.

This copy cat recipe is the closest that I’ve gotten to anything actually tasting like true Big Mac sauce.

It has changed the game for me on now I eat burgers at home now.

I pretty much just smother them in this sauce at every chance I get.

I absolutely love condiments and this one is at the top of the list for a favorite of mine.

Try it for yourself and I’m sure you’ll love it just as much as we 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.

Other ways to enhance your burgers:

This copycat Big Mac sauce recipe is incredible on burgers.

Here are some other little tips I have for making a burger even better, too.

Can this Big Mac Sauce be made spicy?

Absolutely it can! If you like some heat that’s a quick fix.

Get adding just a little bit of sriracha sauce to the other ingredients.

How much is up to you, that depends on how spicy you like your sauce.

I’d start off with a teaspoon, taste it, and add more if you’d like until it suits your taste.

Copy cat Big Mac sauce ingredients:

  • Mayonnaise
  • French Dressing or sub for ketchup
  • Sweet Relish
  • Minced White Onion
  • Vinegar
  • Sugar
  • Salt

Instructions:

First, mix all of your ingredients together.

Then place them in the fridge for a few hours or even better, over night to really blend together.

Now put it on your burger or however you’re going to eat it and enjoy!

I hope you give this one I try I think you’ll love it if you do.

COPYCAT BIG MAC SAUCE RECIPE

Al Dente Diva
Copycat recipe for McDonald’s Big Mac sauce
No ratings yet
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Prep Time 5 minutes
Course Main Course
Cuisine American

Ingredients
  

  • ½ Cup Mayonnaise
  • 4 Tbs Sweet relish
  • 2 Tbs French Dressing
  • 1 Tbs Minced Onion
  • 1 teaspoon Vinegar
  • 1 teaspoon Sugar
  • ½ Tsp Salt

Instructions
 

  • Mix all of the ingredients together in a small bowl
  • Chill in the fridge for a couple of hours- overnight.

Notes

This is a close to McDonald’s Big Mac sauce as you can get. Awesome on burgers but great for fries and other things, too. 
Keyword copycat mac sauce, mac sauce recipe.

ITALIAN SKIRT STEAK MARINADE

by 4 Comments

This easy Italian skirt steak marinade will leave your meat tasting so juicy and flavorful with the perfect blend of Italian herbs, garlic and olive oil.

Italian Skirt Steak Marinade

From the recipe collection of Tara Ippolito

This Italian skirt steak marinade is so packed with flavor and so easy to make.

It’s one of my favorites because you just need to grab the steak from the grocery store.

The rest of the ingredients for the actual marinade you’ve probably got in your home already.

They’re pretty basic pantry staples.

Taking into consideration that it’s 2023 and the price of steak in general is expensive.

This may not be something that you’ve been making too much lately.

So when you do grab a skirt steak from the store, let’s make it really count.

Let it sit in olive oil, fresh garlic and Italian herbs until the flavor is locked into every single bite.

Skirt steak is the perfect cut to really take on all of these delicious Italian flavors.

My family just loves when I make this marinade.

I know if you give this recipe a try that you’ll love it just as much, too.

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.

Do I have to use skirt steak?

Skirt steak is a great choice for this marinade because it really holds onto all of those flavors so well.

I’ve heard it’s because is has a looser structure than other cuts of steak.

That’s why whatever youre marinating it in will really penetrate the meat.

I have tried this recipe with flank steak and it’s also very good.

I would highly recommend you choose either one of those for this recipe.

Should I tenderize the steak?

I recommend tenderizing the steak if you can.

Tenderizing is just breaking down the connective tissue so the steak becomes more tender.

You can do this by placing some plastic wrap over the meat and pounding it with a meat mallet.

Pound down the whole length of the steak.

Oh and use the spiky side. That will really get into all of those little fibers and break them up.

What should I serve this skirt steak with?

Don’t get me wrong, I absolutely love steak. It’s one of my favorite things to eat on earth.

But I do have to admit, sometimes the sides that are served with it are almost as good as the steak itself.

Here are some fast and easy side dish recipes that would be perfect:

How should I cook the steak?

How to cook this skirt steak really just comes down to preference.

I used my grill pan with just a touch of oil but I absolutely love this on a real deal outdoor grill.

Whatever method you chose to use, just be conscious that this steak cooks fast.

It really only needs 2-3 minutes on each side over direct heat.

Tips for making this it’s best

  • Tenderize the meat. Make sure break it down so it’s super tender.
  • Marinate it longer. The longer the better here. Aim for 24 hours if you can.
  • Remove the marinade. Try to take as much of the marinade off the steak as you can so the extra herbs don’t burn.
  • Cook it fast. Hot and fast is the best way to cook this steak. It will be ready in no time with a juicy center and nice outer layer of crust.
  • Let it rest. Rule of thumb is to let the steak rest under a tin foil tent for half of the total time that it was cooked. So if it took 8 minutes to cook, rest it for 4.
  • Slice against the grain. If you want this steak to be tender, juicy and not chewy, turn it on its side and cut it against the grain.

Italian skirt steak marinade ingredients

  • Skirt steak
  • Olive oil
  • Crushed garlic
  • Dry Rosemary
  • Dried Thyme
  • Dried Parsley
  • Dry Oregano
  • Onion Powder
  • Salt and pepper to taste

Instructions

First, get a large ziplock bag and add all of the ingredients to it.

Now mix them together and massage them into the meat with your fingers on the outside of the bag.

Next, make sure that the bag is sealed tightly and place it in the fridge to marinate overnight.

Then remove the steak from the marinade and cook it using whatever method you prefer.

Either way hot and fast is the way to go. Skirt steak needs just a couple of minutes to cook on each side.

Finally let the steak rest in a tin foil tent for half of the total amount of time you cooked it for.

Slice it up and enjoy!

Italian Skirt Steak Marinade

Al Dente Diva
Skirt steak marinated in olive oil, crushed garlic and a blend of dried herbs.
No ratings yet
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Prep Time 5 minutes
Cook Time 6 minutes
Marinating time 1 day
Total Time 11 minutes
Course Main Course
Cuisine American, Italian

Ingredients
  

  • ¼ Cup Olive Oil
  • 1 teaspoon Dried Tyme
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Rosemary
  • 4 Cloves Crushed Garlic
  • Salt Your Preference
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder/Flakes

Instructions
 

  • In a large Ziplock bag add the skirt steak
  • Add all of the ingredients and mix it in the bag until the steak is evenly coated.
  • Place in the fridge to marinate (over night ideally)
  • Remove the steak from the bag & cook it however you like.

Notes

I like to take my steak out of the refrigerator for about 20 minutes before cooking. It helps to cook it a little closer to room temperature. Skirt steak should be eaten medium rare. So it only needs a few minutes to cook on both sides. Also, cut against the grain for this steak. It will taste much less chewy that way!
Keyword skirt steak marinade, steak marinade

EASY BEEF QUESO DIP

by 6 Comments

This easy beef queso dip is only 4 ingredients and ready in under 20 minutes.

Easy Beef Queso Dip

From the recipe collection of Tara Ippolito

This easy beef queso dip is such a delicious crowd pleasing appetizer.

I love making this dip for game days or big family get togethers.

Everyone loves it and its always the first thing to go. Its actually become one of my most requested game day recipes lately.

You will see when you make it just how much of a crowd pleaser it is, too.

This recipe is so simple and absolutely loaded with flavor.

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

Easy Beef Queso Variations

I like this recipe as it is but here are some ways to switch it up if you'd like to.

  • Meat- Ground chicken or turkey would work here if you'd rather not use beef.
  • Spice- Try a spicy taco packet instead or original or milk to add some heat to this recipe.
  • -Tomatoes- The salsa can be replaced with a can of Rotel.

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.

Other delicious Dips

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

Easy Beef Queso ingredients

Instructions

First, make the ground beef according to the directions on the back of the taco seasoning packet.

Try to break the beef down into little pieces.

Next, add the cubed Velveeta Cheese to the seasoned beef.

Then stir the Velveeta cheese into the beef on medium low heat.

Keep stirring until the velveeta is melted into the beef.

Lastly, add the salsa to the beef and cheese and stir it all together.

Continue stirring until then beef, cheese and salsa are well blended together.

Finally, transfer it to a serving dish and eat them with tortilla chips.

EASY BEEF QUESO

Al Dente Divs
Taco seasoned beef with melted cheese and salsa
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican

Equipment

  • Skillet

Ingredients
  

  • 1 Pound Ground Beef
  • 1 Packet Taco Seasoning
  • 8 Oz Cubed Velveeta Cheese
  • ½ c salsa

Instructions
 

  • Cook the beef according to the taco seasoning packet
  • Add the Velveeta cheese and stir in
  • Cook over medium low heat until the cheese is melted.
  • Add either the salsa or rotel
  • Stir in and continue cooking for about 5 minutes.
  • Serve hot and witch chips

Video

Notes

You can make this with either a can of Rotel or salsa. I’ve done it both ways and to me, they both taste pretty similar. I like to serve this in a bowl with some sour cream. It’s so delicious and a hit every time. 
Keyword taco, taco dip

THE BEST VODKA SAUCE

by 32 Comments

The best vodka sauce is made with crushed tomatoes, vodka, heavy cream and parmesan cheese simmered together for the ultimate comfort food.

From the recipe collection of Tara Ippolito


I promise that this really is the best vodka sauce recipe ever. You know, this recipe has been in my family for over 30 years, and there's a reason we never stopped making it. It's rich, creamy, perfectly balanced and honestly one of those sauces that just tastes special. The tomatoes, cream, and a little splash of vodka come together into this silky, cozy pasta sauce that tastes amazing every single time. If you're looking for a go to pasta sauce that's always a hit the spot, this one is an absolute classic.

This is truly one of those rare recipes that's both simple and restaurant level delicious at the same time. It turns basic pantry ingredients into a silky, luxurious sauce that tastes like you've been working on it all day. It's quick enough for a busy weeknight but special enough for guests. It works with literally any pasta you prefer so choose your favorite. Once you make it from scratch, you'll never reach for the jarred version again.

Ingredients

Here is the list of everything you'll need to make this delicious vodka cause. You can find the full ingredients list along with measurements in the recipe card below.

  • Crushed Tomatoes- The sauces deep, rich tomato base. I used Tuttorosso Crushed Tomatoes here.
  • Butter- Adds a silky, base and finish to the sauce.
  • Garlic- Minced, crushed or jarred would all work.
  • Onion- Adds sweetness, depth and a savory foundation.
  • Red Pepper Flakes- Optional, but adds just the right amount of kick.
  • Heavy Cream- Makes the sauce ultra creamy while mellowing the tomatoes and balancing the sauce.
  • Parmesan- Adds salty, nutty richness.
  • Vodka- Brightens the tomatoes and helps the cream blend smoothly into the sauce.
  • Salt-Enhances all the ingredients
  • Pepper- Cuts the richness of the sauce.
  • Garlic Powder- Adds a warm, subtle garlic that blends right into the sauce.
  • Italian Seasoning- Adds a blend of herbs that brings that classic Italian flavor. I used McCormick brand.
  • Pasta- The heart of the dish that soaks up all that delicious sauce. I used Rummo Rigatoni here.
  • Pasta Water- Adds a restaurant style, silky finish to the sauce and helps the sauce stick to the pasta

How To Make It

Here are the steps to make this delicious vodka sauce. You can find the full ingredients list and instructions in the recipe card below.

First, in a large skillet with a tall lip or a large pot, heat the olive oil and 1 tbs of butter over medium high heat. Add the chopped onion and garlic. Sauté for about 2-3 minutes, stirring frequently or until the onion becomes soft.

sauteed onion and garlic

Next, add 1 Tbs of Italian Seasoning, red pepper flakes (optional) and lightly season with salt and pepper. Carefully pour in the vodka and let it cook for 2-3 minutes stirring frequently.

NOTE: Almost all of the alcohol evaporates when the vodka is simmering, leaving only the flavor benefits. So, this is safe for kids to eat once its cooked.

Then, add the crushed tomatoes and season with salt, pepper and the rest of the Italian seasoning. Reduce the heat and simmer, uncovered for 30 minutes stirring occasionally.

tomato sauce simmering

Next, add the heavy cream and parmesan cheese and simmer, uncovered for an additional 30 minutes.

cream and parmesan

Finally, re-season with salt and pepper (if needed) and stir in 1 tbs of butter. Add the ladle of pasta water and stir in the cooked pasta of choice (I used Rummo Rigatoni). Enjoy!

Pro Tip: Adding the starchy pasta water will help the pasta cling to the sauce. It gives it that shiny, restaurant style finish.

Do I Really Need To Add The Vodka?

Yes, even though the alcohol cooks off, the vodka helps to emulsify the tomatoes and cream so the sauce becomes extra smooth and velvety. Technically, you can make it without the vodka but it wont taste exactly the same withought its signature flavoring.

What Pasta Should I Use?

Rigatoni, penne and any other tube like pasta are all classic choices because the hold the sauce inside nicely. But honestly, anything works. Even ravioli or tortellini would be great choices.

Can I Make This Sauce Ahead Of Time?

Yes, you absolutely can and it reheats beautifully. Store it in the fridge for up to three days. If it thickens up too much when reheating, add a splash of cream to loosen it up.

What Can I Serve This With?

This pasta goes together perfectly with some Classic Italian Meatballs, Chicken Cutlets and Homemade Cheesy Italian Garlic Bread. For vegetables, add some Garlic and Parmesan Roasted Broccoli or Frozen Roasted Green Beans.

Storage

Let the sauce cool completely and place it into an air tight storage container. It will last in the refrigerator for up to three days. This sauce freezes well, too! Just place it into an air tight freezer safe storage container. It will last in the freezer for up to three months.

the best vodka sauce

The Best Vodka Sauce Recipe

The best vodka sauce is made with crushed tomatoes, vodka, heavy cream and parmesan cheese simmered together for the ultimate comfort food.
No ratings yet
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 2 Tbs Olive Oil
  • 2 Tbs Butter
  • ½ Onion, diced
  • 4 Cloves Garlic, minced
  • ¼ Cup Vodka
  • 28 Oz Can Crushed Tomatoes
  • 1 Cup Heavy Cream Warm it in the microwave for 20 seconds to take the chill off before adding it to the sauce.
  • ½ Cup Parmesan Cheese
  • 2 Tbs Italian Seasoning (divided)
  • 1 Tbs Garlic Powder
  • Salt & Pepper to taste
  • ½ teaspoon Red Pepper Flakes (optional)
  • 1 Pound Cooked Pasta of Choice + 1 Ladle of pasta water

Instructions
 

  • In a large skillet with a tall lip, heat the olive oil and 1 tbs of butter over medium high heat. Add the chopped onion and garlic. Sauté for about 2-3 minutes, stirring frequently or until the onion becomes soft.
  • Add 1 Tbs of Italian Seasoning, red pepper flakes (optional) and lightly season with salt and pepper. Carefully pour in the vodka and let it cook for 2-3 minutes stirring frequently.
  • Add the crushed tomatoes and season with salt, pepper and the rest of the Italian seasoning. Reduce the heat and simmer, uncovered for 30 minutes stirring occasionally
  • Add the heavy cream and parmesan cheese and simmer, uncovered, for an additional 30 minutes.
  • Re season with salt and pepper (if needed) and stir in 1 tbs of butter. Add the ladle of pasta water and stir in the cooked pasta of choice. Enjoy!

Video

Notes

I don’t like to give measurement for salt and pepper because people have different sensitivities towards that.
Also, don’t rush the sauce. It will take a full hour to cook and be worth it!   
Keyword vodka sauce recipe

Other Easy Pasta Sauce Recipes

If you like super easy to make and delicious pasta sauce recipes like this one, you have to try this Meat Sauce For Pasta, Easy Alfredo Sauce and Bolognese Sauce.

CLASSIC BAKED ITALIAN MEATBALLS

by 10 Comments

Classic Baked Italian Meatballs takes ground beef, veal and pork with seasoned breadcrumbs, parmesan cheese and just a few other simple ingredients to create the most flavorful and delicious meatballs.

From the recipe collection of Tara Ippolito

Classic baked Italian meatballs are one of those recipes that always hit the spot. This recipe just screams Sunday dinner. They're tender, juicy, and full of rich Italian flavors. They truly have the perfect mix of beef, pork, veal, herbs, and Parmesan. Baking them first them finishing them off in the tomato sauce keeps everything incredibly moist. The flavors melt together, so every bite tastes like it came straight from an old-school Italian kitchen. It's simple, comforting, and absolutely irresistible.

These meatballs are one of those recipes that you'll make once and immediately add to your regular rotation. They come out tender and flavorful every single time, thanks to that perfect mix of meat and my little secret ingredient of adding milk that you'll see below. It's a no-fuss, big-flavor recipe that makes your whole kitchen smell amazing and tastes like you spent all day cooking even though you didn't. Trust me, you're going to love this one!

Ingredients

Here is the list of ingredients that you'll need to make these delicious meatballs. You can find the full list of ingredients along with measurements and instructions in the recipe card below.

  • Ground Beef- Gives the meatballs their classic beefy flavor.
  • Ground Veal- Makes the meatballs extra tender and delicate.
  • Ground Pork- Adds richness, moisture and a subtle sweetness.
  • Eggs- Binds and holds the meatballs together.
  • Italian Seasoned Breadcrumbs- I prefer the 4C brand but any brand will do. Helps the meatballs hold their shape and brings lots of built in flavor.
  • Parmesan Cheese- Adds a salty, nutty flavor.
  • Garlic powder- Evenly distributes garlicy flavor throughout each meatball.
  • Onion powder- Evenly distributes the classic onion flavor throughout.
  • Salt- Enhances the flavor of all the ingredients.
  • Pepper- Cuts the richness of the ingredients
  • Italian Seasoning-Brings a balance blend of herbs like basil, oregano, thyme and rosemary.
  • Milk- Adds moisture to the breadcrumbs and meatballs in general and also helps to tenderize the meat.
  • Tomato Sauce- I used Victorias Marinara Sauce here but any brand will do. It keeps the meatballs moist and tender.

Instructions

Heres how to make these meatballs along with some personal notes from me. You can find the full ingredients list along with instructions in the recipe card below.

Preheat the oven to 350 degrees.

In a large bowl, add the ground beef, pork, veal, eggs, salt, pepper, garlic powder, onion powder, ½ Cup parmesan cheese and Italian seasoning. Add the breadcrumbs and pour the milk on top to let them soak in.

PRO TIP: Adding the milk no only softens the breadcrumbs but it also tenderizes the meat.

Now, gently mix all of the ingredients together just until they're evenly incorporated. Form them into 2" sized balls and add them to a parchment paper lined baking sheet. Place them into the center rack of the oven for 30 minutes

PRO TIP: Don’t over mix the meat or the meatballs will be too dense after baking.

NOTE: Make sure the meatballs are relatively even in size so they cook evenly. Rolling them with food safe gloves on protects your hands well, too.

In the meantime, place most of the tomato sauce into a 9 x 13" baking dish and nestle the meatballs in once they're out of the oven. Cover them with the remaining sauce and sprinkle the top with ¼ Cup of parmesan cheese.

Note: I used Victorias jarred marinara sauce to make my life easier but feel free to use your own or if you need a great recipe for Simple Tomato Sauce click HERE for mine.

Finally, place them back into the center rack of the oven for 15 minutes. Garnish with parsley (optional), serve warm and enjoy!

What Should I Serve These With?

Nothing goes together better than a nice big bowl of pasta and meatballs. Marry Me Pasta, Penne and Vodka Sauce and Fettuccine Alfredo would all be great choices. I personally love a some Homemade Garlic Bread on the side, too.

Can I Cook These Meatballs In Sauce On The Stove?

Yes, you can cook raw meatballs directly in pasta sauce if you prefer and it actually works really well. Just make sure the sauce is simmering gently, then add the meatballs and cook them for 30-45 minutes (small) or 45-60 minutes (large). They'll finish right in the sauce and stay tender. For safety, the centers need to reach 160°F -165°F. The temperature will be easy to check using a digital meat thermometer.

Can I Make These Useing Ground Beef Only?

Sure, you can use all ground beef instead of a blend of beef, pork and veal if you prefer.

Storage

Let the meatballs cool completely then place them into an air tight storage container. They will last in the fridge for up to 3 days. This recipe freezes very well, too. Just place the meatballs into a freezer safe air tight container. They will last in the freezer for up to 3 months. Be sure to thaw the meatballs in the fridge the day before heating them up.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Glass Mixing Bowl Set- 5 Piece nesting food prep bowls. Perfect for meatball mixing!
classic baked Italian meatballs

Classic Baked Italian Meatballs Recipe

Classic Baked Italian Meatballs take ground beef, veal and pork with seasoned breadcrumbs, parmesan cheese and just a few other simple ingredients to create the most flavorful and delicious meatballs.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
1 hour
Total Time 1 hour
Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 1 Pound Ground Beef
  • ½ Pound Ground Pork
  • ½ Pound Ground Veal
  • 1 Cup Seasoned Italian Breadcrumbs
  • 2 Eggs
  • 1 Tbs Garlic Powder
  • 1 ½ Tbs Italian Seasoning
  • ¾ Cup Parmesan Cheese
  • 1 Tbs Onion powder
  • ½ Cup Milk
  • Salt and Pepper- to taste
  • 2 Tbs Dried Parsley (optional)
  • 40 Oz Tomato Sauce

Instructions
 

  • Preheat the oven to 350°F
  • In a large bowl, add the ground beef, pork, veal, eggs, salt, pepper, garlic powder, onion powder, ½ Cup parmesan cheese and Italian seasoning. Add the breadcrumbs and pour the milk on top to let them soak in.
  • Gently mix all of the ingredients together just until they're evenly incorporated. Don’t over mix the meat or the meatballs will be too dense.
  • Form them into 2" sized balls and add them to a parchment paper lined baking sheet. Place them into the center rack of the oven for 30 minutes
  • In the meantime, place most of the tomato sauce into a 9 x 13" baking dish and nestle the meatballs in once they're out of the oven. Cover them with the remaining sauce and sprinkle the top with ¼ Cup of parmesan cheese.
  • Place them back into the center rack of the oven for 15 minutes. Garnish with parsley (optional), serve warm and enjoy!

Notes

The amounts on this recipe are much greater then usual. I was cooking for a family party. Feel free to scale it down. 
Keyword baked meatballs, classic italian meatballs

Other Easy Meatball Recipes

If you like super easy to make meatball recipes, you have to try these Swedish Meatballs, French Onion Meatballs and Salisbury Steak Meatballs.

APPLEBEE’S SPINACH AND ARTICHOKE DIP

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This Applebee’s spinach and artichoke dip tastes just like the real thing made with spinach, artichoke hearts, plenty of cheese and just a few other simple ingredients.

From the recipe collection of Tara Ippolito

This Applebee's spinach and artichoke dip is just about as close to the original as you can get. This has always been my favorite thing to order at the restaurant whenever I go there. Unfortunately, the location closet to me closed down not too long ago. So, I decided to give this recipe a whirl at home and, WOW. I couldn't even believe how incredible it was.Everything goes together so perfectly for just the right blend of all of the ingredients.

This is a phenomenal appetizer to make for parties or a casual afternoon at home. We've even served this for some holidays, too. Everyone loves a good spinach and artichoke dip, don't they? it's always a huge hit with our guests. My picky kids even like this one and thats saying a whole lot. 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.

Ingredients

Heres everything you'll need to make this delicious dip. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Alfredo Sauce- Adds lots of flavor and brings a smooth texture to the dip. I think Rao's has the best one.
  • Frozen Chopped Spinach- Bring a bight, fresh flavor and burst of color.
  • Artichoke Hearts- Adds texture and depth.
  • Fresh Garlic- Gives the dip that resturant style flavor.
  • Parmesan Cheese- Adds a slight nutty flavor and saltiness.
  • Mozzarella Cheese- Brings a mild flavor and ooey goey texture and holds everything together.
  • Garlic Powder- Adds an added layer of flavor evenly throughout.
  • Pepper- Cuts the richness of the dip.

Instructions:

Preheat the oven to 375 degrees.

First, in a large bowl, add all of the ingredients (reserving half of the shredded mozzarella cheese). Stir everything together until it's evenly combined and add it to an 8 x 8" baking dish.

PRO TIP: Be sure to shred the mozzarella cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Next, sprinkle the rest of the mozzarella cheese evenly on top, cover it with foil and place it in the center rack of the oven for about 30 minutes or until the cheese is melted and the sides are hot and bubbly. Let it cool slightly, serve and enjoy!

PRO TIP: Pop it under the broiler for 1-2 minutes to get a really nice restaurant style finish.

What Can I Serve This With?

This dip goes perfectly with tortilla chips, crackers, breadsticks, celery and carrot sticks.

Can I Make This Dip Ahead Of Time?

Sure! Just assemble the dip, cover and place it into the fridge for up to 24 hours. Let it sit at room temperature for about 15 minutes before baking.

Do I Have To Use Jarred Alfredo Sauce?

No, you don't have to use jarred Alfredo sauce if you'd prefer not to. I have a great recipe for it that you can use HERE or feel free to use your own. The jarred sauce is just very convenient and Rao's has a great one you can find HERE.

Storage

Let the dip cool completely and place it into an air tight container. It will last in the fridge for up to three days. This freezes well, too. Just place it into a freezer safe air tight container and it will last for up to three months.

Applebee's and Artichoke Dip Recipe

Al Dente Diva
This Applebee’s spinach and artichoke dip tastes just like the real thing made with spinach, artichoke hearts, plenty of cheese and just a few other simple ingredients.
No ratings yet
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine American

Equipment

  • oven safe baking dish

Ingredients
  

  • 10 Oz Jarred Alfredo Sauce
  • 14 Oz Artichoke Hearts, drained and chopped
  • 10 Oz Frozen Chopped Spinach, thawed and drained very well
  • Black pepper
  • 3 Cloves Garlic, chopped
  • 1 Tbs Garlic Powder
  • 1 Cup Parmesan Cheese
  • 1.5 Cups Mozzarella Cheese, hand shredded (divided)

Instructions
 

  • Preheat the oven to 350 degrees
  • In a large bowl, add all of the ingredients (reserving half of the mozzarella cheese) and stir well to combine.
  • Place the mixture into an 8 x 8" baking dish and smooth it out so that its flat and even. Top with the rest of the shredded mozzarella cheese and cover with tin foil.
  • Place it into the center rack of the oven for 30 minutes or until the cheese is melted and the sides are hot and bubbly. Let it cool slightly and enjoy!

Video

Keyword applebees copycat recipe, spinach and artichoke dip recipe

Other Easy Dip Recipes

If you like super easy to make dip recipes like this one, you have to try this Crockpot Street Corn Dip, 3 Ingredient Chili Dip and Stuffed Mushroom Dip.

BREAKFAST PILLSBURY CRESCENT ROLLS

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Breakfast Pillsbury crescent rolls are perfect for a crowd and super easy to make. Pillsbury Crescent Rolls

Breakfast Pillsbury Crescent Rolls

From the recipe collection of Tara Ippolito

These breakfast Pillsbury crescent rolls have become a big family favorite of ours.

You might be thinking - well, isn’t it just a bacon egg and cheese?

Yes but the warm crescent rolls turn them into a whole other breakfast experience.

It’s a truly unique flavor combination.

They’re so light and buttery and go together so we’ll with the salty bacon and fluffy eggs.

These are perfect to make for a crowd, too.

They’re all done at the same time so everyone can eat together.

It’s a great breakfast or brunch idea when the whole family is around to sit at the table and enjoy them together.

My family just loves them and I’m sure you would, too, if you give them a try.

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.

Do I have to use bacon?

Nope, you don’t have to use bacon at all.

Completely omit it if you’d like for a meatless breakfast option.

Or substitute it out for something else like breakfast sausage, ham, turkey bacon or anything else you’d like to try.

If you do use bacon here is an amazing way to cook it HERE.

Do breakfast Pillsbury crescent rolls reheat well?

This is a really hard question to answer because it comes down to personal preference.

If you don’t mind reheated eggs then they sure do!

Just pop them in the microwave for about a minute and they’re good to go.

Do breakfast Pillsbury crescent rolls freeze well?

If you don’t mind the reheated eggs, then yes!

You can make these ahead of time and freeze them for a make ahead breakfast.

Take them out of the freezer and put them into the fridge to thaw.

Then just pop them into the microwave to warm them up

What if my crescent rolls start burning?

If your crescent rolls start to brown a little too much and you’re worried they’re going to bun, no problem!

Pop some tinfoil onto the top and finish them in the oven.

Breakfast Pillsbury crescent rolls ingredients

Instructions:

First, add the eggs to a greased medium size skillet over medium high heat.

Scrambled is fine but I like to make a large omelette and break it into 8 pieces.

I find it holds better that way but this is completely your call.

Then, line a baking sheet with parchment paper.

Next open the crescent rolls and lay them out on the parchment paper.

Now add some cheese to the largest part of the triangle. Just rip your cheese to make it fit.

After that, add one strip of cooked bacon

And the eggs.

Now roll them up until the crescent roll wrapped all the way around the bacon, egg and cheese.

Bake them in a preheated 375° oven for about 13 minutes.

Finally, let them cool slightly before serving with ketchup (optional).

Breakfast Pillsbury Crescent Rolls

Breakfast Pillsbury Crescent Rolls are perfect for a crowd and so easy to make, too.
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Course Appetizer, Main Course, Side Dish, Snack
Cuisine American

Equipment

  • baking sheet
  • Parchment Paper

Ingredients
  

  • 1 can Pillsbury Crescent Rolls
  • 6 Eggs
  • 4 slices American Cheese
  • 6 strips Bacon
  • salt & pepper to taste

Instructions
 

  • Preheat the oven to 375 degrees
  • To cook the eggs, either scramble them or make one big omelette. However you decide to do it, divide them into 8 equal parts.
  • Open the crescent rolls and roll each one open. It will look kind of like a lop sided triangle.
  • Cut the cheese in half into 8 pieces.
  • On the biggest part of the crescent roll triangle, add one piece of cheese, one strip of bacon and one portion of the eggs.
  • Roll the crescent rolls up until they're completely wrapped around the bacon, egg and cheese
  • Bake them for about 13 minutes or until the tops are golden brown and the dough is cooked through.
Keyword crescent rolls recipe, pillsbury breakfast recipe, pillsbury recipe

BAKED GLAZED HAM RECIPE

by 6 Comments

This baked glazed ham recipe, perfect for the holidays, is made with only a few simple ingredients, including brown sugar, maple syrup, and mustard.

Baked Glazed Ham Recipe

From the recipe collection of Tara Ippolito

You've just hit the holiday food jackpot with this baked glazed ham recipe.

It’s been in my family for generations; my grandfather was the first in my family to make it, and now we all do.

Holidays, like Thanksgiving, come and we skip the turkey altogether.

Glazed ham is not only what we want but also the food we look forward to the most!

My Mom & I

I’m one of four kids, and my mother makes this ham for every family gathering. My siblings and I absolutely love it.

I started making this recipe too once I had kids and began hosting the holidays at my house.

I was blown away by how easy it was!

I just assumed it would be complicated, but it's not at all!

Now my kids and nieces can enjoy this as the next generation.

I know if you try this baked glazed ham recipe, you’ll love it just as much too.

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.

What kind of ham should I use?

Choosing the right kind of ham for this recipe can be overwhelming, given the many options available.

I prefer to use a bone-in shank, or the butt end if the shank is unavailable.

They are easy to slice and can feed a crowd easily.

You can also use a spiral ham, but keep in mind that they tend to dry out and cook faster. Therefore, be sure to keep the foil on it.

What can I serve with this baked glazed ham recipe?

We usually make this glazed ham recipe for holidays like Christmas, Thanksgiving, and Easter.

That means there are a lot of delicious holiday sides to go with it.

Every family has their own, but here are a few of my absolute favorites.

Baked glazed ham recipe ingredients

Instructions

First, remove the ham from its wrapper and trim some of the fat off.

Now, transfer it to a roasting pan lined with parchment paper, cut side down.

Then, add half a cup of water to the pan and tent it with aluminum foil.

Next bake the ham at 325° for 2.5 hours.

Once the time is nearly up, start making the glaze. Heat brown sugar, maple syrup, and mustard in a small saucepan, whisking until the sugar is nice and smooth.

Now take the ham out of the oven, remove the aluminum foil, and score the top.

Then, increase the oven temperature to 400°F and pour half of the glaze over the ham. Bake uncovered for 15 minutes.

Then pour the remaining glaze on top and bake for an additional 15 minutes.

Finally, let the ham cool slightly and transfer it to a cutting board.

Slice and enjoy!

Baked Glazed Ham Recipe

This baked glazed ham recipe is made with only a few simple ingredients like brown sugar, maple syrup, and mustard, and is perfect for the holidays.
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Course Main Course
Cuisine American

Ingredients
  

  • 1 10 lb Ham Shank
  • ½ c water
  • 1 c brown sugar
  • ½ c maple syrup
  • ¼ c mustard

Instructions
 

  • First, remove the ham from the packaging, trim some fat, and place it cut side down on a parchment paper-lined roasting pan. Then add water.
  • Bake at 325 degrees, covered, for 2.5 hours.
  • Once the ham is almost done, make the glaze in a saucepan. Over medium-high heat, whisk the brown sugar, syrup, and mustard until the sugar dissolves and the glaze is smooth.
  • Carefully remove the aluminum foil from the ham and score the top using a sharp knife. Pour half of the glaze over the ham and bake, uncovered, at 400 degrees for 15 minutes.
  • Pour the rest of the glaze over the ham and bake, uncovered, for another 15 minutes.
  • Let it cool slightly, then carefully transfer the ham to a cutting board, slice, and enjoy.
Keyword baked glazed ham, baked glazed ham recipe, baked ham, glazed ham

THE BEST CHICKEN TERIYAKI

by 16 Comments

Chicken thighs, soy sauce, sesame oil and just a few other simple ingredients are all you need to make the best chicken teriyaki.

From the recipe collection of Tara Ippolito

This truly is the best chicken teriyaki recipe that I've ever tried to make at home.

I've been making this dish for years and my family goes absolutely crazy for it. It's so easy to put together, too. We usually serve this over some white rice for a nice and easy meal. This is a perfect choice for a busy weekday dinner. My whole house loves this recipe, even my two picky little boys.The chicken is so juicy and tender and the sauce is packed with so much flavor. It's the perfect combination.

Normally, this is something that my family would order from take out but this is seriously even better.This is definitely one that you'll be making over and over again. It's a great recipe to have on your rotating dinner menu. 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.

Ingredients

Heres everything you'll need to make this delicious chicken dinner. You can find the full ingredients list along with instructions on the recipe card below.

  • Boneless Skinless Chicken Thighs- The perfect protein choice here. The thighs stay juicy and rich.
  • Soy Sauce- Adds a salty deep flavor. I use the brand Kikikoman.
  • Sesame Oil- Brings a toasty, nutty flavor that elevates the whole dish. I used the brand Sushi Chef.
  • Ground Ginger-Adds warmth and a hint of spice. I use a ginger paste from Aroma One.
  • Fresh Garlic-Elevates flavor of the sauce.
  • Brown Sugar- Sweetness that balances out the soy sauce.
  • Rice Wine Vinegar- Adds a gentle, clean acidity. I used Domino.
  • Honey- Balances the rich sauce and creates a sticky glaze.
  • Corn Starch & Water- Thickens the marinate and coats the chicken perfectly. I use Argo.
  • Sesame Seeds- An optional garnish that really makes this dish pop. I use Mccormick.

Instructions

Heres how to make this delicious chicken teriyaki. You can find the full ingredients list along with measurements and instructions on the recipe card below.

First, cube up the chicken thighs into about 1-2" thick pieces. Add them to a large bowl with all of the other ingredients except the sesame seeds and canola oil. Stir until all the ingredients are well combined. Cover the bowl and marinate it for at least 2 hours and up to overnight.

Now, drain the chicken from the marinade. In a large skillet, heat the canola oil over medium high heat and add the chicken. Cook it for about 5-10 minutes, stirring frequently, or until the chicken is cooked all the way through and the edges start to brown.

Plate the chicken and add sesame seeds, if desired. Serve warm and enjoy!

chicken teriyaki

What Can I Serve This With?

This recipe goes wonderfully with plain white rice, Easy Fried Rice and a simple vegetable like Frozen Roasted Green Beans.

Can I Use Chicken Breast Instead Of Thighs?

Technically, yes you can but thigh meat is the best choice for this because it stays moist and juicy. You can use chicken breast but the result wont be exactly the same.

Storage

Let the chicken cool completely and place it into an air tight container. It will last in the refrigerator for up to three days.

The Best Chicken Teriyaki Recipe

Chicken thighs, soy sauce, sesame oil and just a few other simple ingredients are all you need to make the best chicken teriyaki.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 18 minutes
Course Main Course
Cuisine American, Chinese

Ingredients
  

  • 2 Pounds Boneless, Skinless Chicken Thighs
  • ⅓ Cup Soy Sauce
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Ground Ginger
  • 2 Tbs Rice Vinegar
  • 4 Cloves Garlic, Chopped
  • ⅓ Cup Brown Sugar
  • 1 Tbs Honey
  • ½ Cup Water
  • 1 teaspoon Cornstarch
  • 1 Tbs Canola Oil
  • Sesame Seeds for garnish (optional)

Instructions
 

  • Cube the chicken thighs into same size piece about 1-2 inches thick.
  • Add the cut chicken to a large bowl and all of the other ingredients except the sesame seeds and canola oil.
  • Give everything a big stir until all the ingredients are combined.
  • Cover the bowl and marinate it overnight. If thats not a possibility, let it marinate for at last two hours.
  • When it's time to cook the chicken, drain it completely from the marinade.
  • In a large skillet, heat the canola oil over medium high heat and add the chicken.
  • Cook the chicken for about 5-10 minutes or until its cooked all the way through.
  • Plate the chicken and add sesame seeds if desired. Serve warm and enjoy!
Keyword chicken teriyaki, the best chicken teriyaki

Other Easy Chicken Dinners

If you like super easy to make chicken dinners like this one, you have to try Chicken And Stuffing Casserole, Crockpot Chicken And Noodles and Baked Caeser Chicken.

THE BEST CHICKEN CUTLETS

by 45 Comments

The best chicken cutlets are made with thinly sliced seasoned chicken breast, coated in Italian breadcrumbs and pan fried until golden brown and crispy.

The Best Chicken Cutlets

From the recipe collection of Tara Ippolito

The best chicken cutlets are made just the way I've always done them. No flour needed, just well seasoned chicken in a simple egg wash and Italian seasoned breadcrumbs. Frying them in canola oil keeps them light, crisp and a beautiful golden brown color. I've been making them this way for years and my family says they're just the best. Another great trick that keeps these cutlets incredibly crispy is letting them drain on a wire rack.

This is truly one of those recipes that once you try, you'll be making for years. It is my go to method for making cutlets and It will continue to be for as long as I can make them. Sometimes, simple methods are best and this recipe really proves that. They are a favorite around my house and Im sure if you give them a try, you'll love them just as much, too.

Ingredients

Heres everything you'll need to make these incredible chicken cutlets. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Thinly Sliced Chicken Breast- Perdue makes really nice and already thinly sliced chicken breast. They cook quickly and stay tender.
  • Salt- Enhances the other ingredients.
  • Black Pepper- Adds subtle heat and balance.
  • Garlic Powder- Gives the chicken a savory depth without burning like fresh garlic.
  • Eggs and Milk- Act as the binder so the chicken doesn't need the extra flour layer.
  • Italian Seasoned Bread Crumbs- Seasoned 4C Breadcrumbs are the best but any brand will do. They add lots of built in flavor and crunch.
  • Canola Oil- Has a neutral flavor and high smoke point making it ideal for frying.

Instructions

Heres how to make these delicious and crispy chicken cutlets. You can find the full ingredients list along with instructions on the recipe card below.

First, season the chicken breast on both sides with salt, pepper and garlic powder. In one shallow bowl, beat together the eggs with milk and in a separate shallow bowl, add the breadcrumbs. Dip the chicken into the egg mixture, allowing the excess to run off back into the bowl. Place the chicken into the breadcrumbs and fully coat it on both sides and shake off the extra.

PRO TIP: Be sure to shake off as much of the extra breading as possible. If not, the breading will fall off once the cutlets are getting fried and burn in the pan. This will leave the oil to taste burnt and alter the taste of the cutlets.

Then, heat the oil in a large skillet and fry the chicken until golden brown on both sides. Once the chicken cutlets are done, drain them on a wire rack and immedietly sprinkle them with a little salt. Serve warm and enjoy!

PRO TIP: Use an oil with a high smoke point like canola, avocado and vegetable oil so the cutlets don't burn. Also, make sure the oil is hot before adding the chicken to avoid a soggy result.

PRO TIP: Draining the cutlets on a wire rack allows the air to circulate and keeps the crust golden and crispy.

PRO TIP: Because the cutlets will still hold a little bit of oil once they come out from being fried, its the best time to salt them. The salt will really stick to them this way instead of bouncing off later.

What Can I Serve These With?

You can turn these chicken cutlets into so many delicious things like chicken cutlet sandwiches, chicken parmesan, add them to a chopped salad or pasta or just eat them as is with a little squeeze of lemon.

Can I Air Fry Them?

Yes, these absolutely can be air fried. Just bread them according to the instructions then lightly coat them in cooking spray. Air fry them at 400 degrees for 10-12 minutes flipping half way.

What If I Cant Find Thinly Sliced Chicken Breat

Most grocery stores sell Thinly Sliced Chicken Breast From Perdue. But, if you're having trouble finding the, you can always purchase regular sized chicken breast, and using a sharp knife, slice them thin yourself.

Why Don't You Use Flour?

By skipping the flour it keeps the coating lighter and crispier. It allows the breadcrumbs to cling directly to the egg wash. You'll still get that classic crunch without an extra layer.

Storage

Let the chicken cutlets cool completely and place them into an air tight container. They will last in the refrigerator for up to three days.

Featured Products

Check out the products that I used in this recipe tutorial on my Amazon Store.

  • Dredging Pans- 3 large stackable dredging pans perfect for breading cutlets like these. They're also oven an dishwasher safe, too!
  • Baking Sheet With Wire Rack- Comes in a pack of 2. These are great for draining the grease from the cutlets to keep them crispy. They're non stick and rust free.
  • Food Safe Gloves- These disposable, latex free gloves make dredging the chicken breast in the egg wash and breadcrumbs a breeze.
the best chicken cutlets

The Best Chicken Cutlets Recipe

The best chicken cutlets are made with thinly sliced seasoned chicken breast, coated in Italian breadcrumbs and pan fried until golden brown and crispy.
No ratings yet
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Course Main Course
Cuisine Italian

Ingredients
  

  • 1 Pound Chicken Breast, sliced thin
  • 2 large Eggs
  • ¼ Cup Milk
  • 1 ½ Cups Seasoned Breadcrumbs
  • Salt And Pepper, to taste
  • 1 Tbs Garlic Powder
  • Canola Oil

Instructions
 

  • Season the chicken breasts on both sides with salt, pepper, and garlic powder.
  • In a shallow bowl, beat the eggs and milk together.
  • In another shallow bowl, add the breadcrumbs.
  • Dip the chicken breast into the egg mixture, ensuring it's completely coated. Let the excess egg drip off.
  • Now, coat the chicken generously with breadcrumbs on both sides.
  • In a large frying pan, add enough oil to cover the bottom of the pan with about ½ inch of oil. Heat the oil to 350 degrees Fahrenheit over medium-high heat.
  • Fry the cutlets on both sides for about 3 minutes or until they are golden brown and cooked through. The chicken is thin and wont need much time to fry in the oil at all.
  • When the chicken is done, remove it from the oil and let it cool on a wire rack or paper towels. Immediately sprinkle a little more salt on them and serve warm.
Keyword the best chicken cutlet recipe

Other Easy Chicken Recipes

If you like super easy to make chicken recipes like this one, you have to try Crockpot Smothered Chicken Legs, Cheesy Baked Caeser Chicken and Crockpot Chicken And Noodles.

CREAMY SAUSAGE RIGATONI

by 10 Comments

This creamy sausage rigatoni is made with crumbled Italian sausage simmered in creamy tomato sauce and served ovrer pasta for the ultimate comfort food.

Creamy Sausage Rigatoni

From the recipe collection of Tara Ippolito

There’s nothing that a big warm bowl of creamy sausage rigatoni can’t fix. It’s the ultimate comfort food. It’s meaty, cheesy and loaded with carbs.

And let’s face it, we could all use something like this in our lives every once and a while.

I like to schedule my “once and a while” carb fest on Sundays. We always had pasta once a week in my house growing up. Sunday was the perfect day for it.

Everyone was home and we’d eat dinner early. Big meals like this creamy sausage rigatoni I like to eat around 4. I’m not exactly sure why but eating pasta early on a Sunday just makes so much sense.

Maybe because that gives plenty of room for seconds? It’s a tradition I’ve kept in my house with my own family now.

This creamy sausage rigatoni is very easy to make too!

This is a one and done meal. Meaning you don’t really need to serve sides with it. A salad and some garlic bread would be great additions if you’re looking for a little something extra but that’s really it.

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.

Creamy Sausage Rigatoni Variations

I love this recipe made exactly as it is, but here are some ways to change it up if you'd like to.

  • Sausage- Hot Italian sausage can be used instead of sweet or a combination of both if you'd like.
  • Spicy- Add a little heat to this dish add some hot pepper flakes with the onion, sausage and garlic as it cooks.
  • Pasta- Any pasta can be used in this recipe but I would suggest a tube shape to catch as many bits of sausage as you can.

Other Easy Pasta Recipes

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

Ingredients:

  • Olive oil
  • Onion, chopped
  • Ground Sausage
  • Garlic, chopped
  • Diced tomatoes in the can (with the juice)
  • Tomato sauce
  • Fresh Basil
  • Salt, pepper, Italian seasoning, garlic powder
  • Rigatoni & a ladle of the pasta water

Instructions:

In a large saucepan with a tall lip, heat the olive oil over medium high heat and add the chopped garlic, onion and sausage. Break the sausage down into little pieces as it cooks.

Once the sausage is browned, add the diced tomatoes and tomato sauce and season the sauce salt, pepper, garlic powder and Italian seasoning.

Stir the sauce until everything is combined and let it cook for about 10 minutes over low heat.

Stir in the cream and fresh basil and continue to let it cook for another 5 minutes.

Add the pasta water and rigatoni to the sauce and stir everything together until the pasta is coated in the sauce.

Serve warm and with parsley, basil, parmesan cheese if you'd like to.

Creamy Sausage Rigatoni

This creamy sausage rigatoni is made with crumbled Italian sausage simmered in creamy tomato sauce and served ovrer pasta for the ultimate comfort food.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 2 tbs Olive oil
  • 1 small Onion, diced
  • 1 pound Ground Sweet Italian Sausage
  • 4 cloves Garlic, minced
  • 28 oz can Diced Tomatoes (with the juice)
  • salt & pepper to taste
  • 1 tbs Italian Seasoning
  • 1 tbs Garlic Powder
  • 8 oz tomato sauce
  • ¼ cup heavy cream
  • 1 pound rigatoni
  • 1 ladle pasta water
  • shredded fresh parsley, basil & parmesan for garnish

Instructions
 

  • In a large saucepan with a tall lip, heat the olive oil over medium high heat and saute the onion and chopped garlic.
  • Add the sausage and break it down into small pieces as it browns.
  • Once the sausage is browned, add the diced tomatoes and tomato sauce.
  • Season the sauce salt, pepper, garlic powder and Italian seasoning.
  • Stir the sauce until everything is combined and let it cook for about 10 minutes over low heat.
  • Stir in the cream and continue to let it cook for another 5 minutes.
  • Add the pasta water and rigatoni to the sauce and stir everything together until the pasta is coated in the sauce.
  • Serve warm and with parsley, basil, parmesan cheese if you'd like to.

Video

Keyword sausage pasta, sausage rigatoni

EASY ALFREDO SAUCE

by 15 Comments

Easy Alfredo Sauce is made with parmesan cheese, heavy cream, fresh garlic and just a few other simple ingredients for a delicious sauce the whole family will love.

From the recipe collection of Tara Ippolito


This easy Alfredo sauce is one of my all time favorite sauce. My kids can't get enough of it either. It's unbelievably creamy, rich, and filling and couldn't be easier to make, too. A little butter, cream, garlic, and Parmesan all come together in just minutes. The result tastes like something you'd get at your favorite restaurant or even better if Im being honest. It's also one of my most viral recipes on social media racking up million and millions of views. People can't get over how easy it is to put together and how silky and creamy the sauce comes out every time. If you want a no fail, no fuss, crowd pleasing recipe for pasta night, this is it.


This is the only Alfredo recipe you'll ever need because it's the perfect balance of simplicity and indulgence. There's no tricky steps, no fancy ingredients, just straight up creamy, cheesy perfection. This version has been tested, tweaked, and loved by millions across my social channels, so you should feel confident that its a guaranteed hit. The sauce comes together fast, coats pasta beautifully, and tastes better than anything you could ever get from a jar. If you want an Alfredo that's reliable, silky smooth, and totally restaurant style quality, this is the one to make!

Ingredients

Here is everything that you'll need to make this delicious Alfredo sauce. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Unsalted Butter- Brings a richness to the sauce.
  • Heavy Cream- Gives it that rich, creaminess throughout the sauce
  • Cream Cheese- Thickens up the sauce a bit and adds a layer of mild cheesy flavor.
  • Parmesan Cheese- Adds a nutty saltiness to the dish. I use BelGioioso.
  • Garlic- Jarred, fresh or paste would all work to add a warm aroma.
  • Garlic Powder- Adds another layer or warmth and garlicy aroma to the sauce.
  • Salt- Enhances all of the ingredients.
  • Pepper- Cuts through the richness of the sauce.
  • Fettuccinie- The heart of the sauce that soaks it all up perfectly.
  • Pasta Water- Just a ladle adds silkiness and helos the sauce stick to the pasta.

How To Make It

Melt the butter over medium high heat in a large lipped pan. Add the fresh garlic and saute for 1-2 minutes. Slowly pour in the heavy cream and add the cubed cream cheese. Whisk until the cream cheese is melted and the sauce is smooth.

Pro Tip: Warm the heavy cream in a microwaveable safe container for 20 seconds to take the chill off so it blends smoothly into the sauce.

Note: Some people find Parmesan cheese very salty. Unsalted butter helps control the salt.

Turn the heat to low and stir in parmesan cheese and season it with salt, pepper and garlic powder.

Pro Tip: Use freshly grated parmesan cheese here. You can use pre shedded cheese but it wont melt as smoothly. You'll get a creamier, silkier sauce using freshly grated.

Pro Tip: The sauce can separate if the heat is too high or the cheese is added too quickly. Keep the heat low and whisk until the the sauce is smooth.

Add the cooked pasta and a ladle of pasta water to the sauce. Stir everything together until the fettuccine is evenly coated in the sauce.

Note: Fettuccine is classic, but any pasta shape would work just fine for this recipe.

Pro Tip: Adding a ladle of the starchy pasta water will loosen the sauce without watering it down. It makes it smoother and helps the sauce cling to the pasta, too.

Finally, let the pasta sit for a couple of minutes to thicken up. Give it one more final stir, serve and enjoy!

Note: The sauce will thicken as it cools. So, let it rest for 5 minutes to thicken up and get to a perfect consistency.

Is This Authentic Italian Alfredo Sauce?

No, this is an American Alfredo sauce recipe. The American version is a creamy pasta sauce made with butter, heavy cream, parmesan cheese and garlic. Its richer and thicker than traditional Italian Alfredo which is usually only made with butter and Parmesan cheese.

What Can I Serve This With?

I love this as a side to just about anything, but some Crispy Chicken Cutlets or Classic Italian Meatballs would both be great choices. You can also add a vegetable like Roasted Broccoli or Frozen Roasted Green Beans to the side, too, along with some Homemade Cheesy Garlic Bread.

Can I Add A Protein To This?

Yes, you absolutely can. Grilled chicken, shrimp, steak tips or even some crispy bacon mixes in perfectly with this sauce.

Can I Make This Ahead Of Time?

Yes, you can make this sauce ahead of time. Just let it cool and place it in a air tight container in the fridge for up to three days. Reheat it gently on the stove top over medium low heat with a slash of extra cream or milk to it becomes silky smooth again.

Storage

Let the alfredo sauce cool completely and place it into an air tight storage container. It will last in the fridge for up to three days. This freezes well, too! Just place it into an air tight freezer safe container. It will last in the freezer for up to three months.

Click HERE or on the image above to see all of the products that I used to make this recipe on my Amazon store.

easy alfredo sauce

Easy Alfredo Sauce Recipe

Easy Alfredo Sauce is made with parmesan cheese, heavy cream, fresh garlic and just a few other simple ingredients for a delicious sauce the whole family will love.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
23 minutes
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 Pound Fettuccine & a ladle of pasta water
  • 4 Oz Cream Cheese, softened and cubed
  • 1 Stick Unsalted Butter
  • ½ Cup Parmesan Cheese, freshly grated
  • 4 Cloves Garlic, minced
  • 1 Cup Heavy Cream microwave it for 20 seconds before adding it
  • 1 teaspoon Garlic Powder
  • Salt and Pepper to taste

Instructions
 

  • Melt the butter over medium high heat in a large lipped pan. Add the fresh garlic and saute for 1-2 minutes.
  • Slowly pour in the heavy cream and add the cubed cream cheese. Whisk until the cream cheese is melted and the sauce is smooth.
  • Turn the heat to low and stir in parmesan cheese and season it with salt, pepper and garlic powder. Please keep in mind that the cheese is salty.
  • Add the cooked pasta and pasta water to the sauce. Stir everything together until the fettuccine is evenly coated in the sauce.
  • Finally, let the pasta sit for a couple of minutes to thicken up. Give it one more final stir, serve and enjoy!

Video

Keyword alfredo sauce, alfredo sauce recipe

Other Easy Pasta Sauce Recipes

If you like super easy to make pasta sauce recipes like this one, you have to try The Best Vodka Sauce, Meat Sauce For Pasta and Bolognese Sauce.

3 INGREDIENT BLUEBERRY COBBLER

by 12 Comments

This 3 ingredient blueberry cobbler is made with just blueberry pie filling, yellow boxed cake mix and butter for an easy to make and delicious dessert.

3 Ingredient Blueberry Cobbler

From the recipe collection of Tara Ippolito

You won’t believe what gem of a recipe this 3 ingredient blueberry cobbler is.

Even if you don’t have a baker's bone in your body, you can easily make this as a dessert, breakfast or snack.

I always thought blueberry cobbler was super complicated to make and It always intimidated me.

I guess it is, if you’re making it from scratch. We just don’t have the time for that around here.

Any kind of baking needs to be fast, simple, and delicious. Luckily this blueberry cobbler hits all three marks.

Major shortcuts will be taken to achieve the full blueberry cobbler experience in a fraction of the time.

Boxed cake mix and canned blueberry pie filling are the huge time-savers in this recipe.

I absolutely love when I can make something delicious that looks and tastes like it took a long time to put together.

No one needs to know how easy this recipe was to make, unless you want to share your secret.

This is always such a big hit whenever I make it. Everyone just loves it so much.

I hope you give this recipe a try. I know if you do that you’ll absolutely love it, too.

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.

3 Ingredient Blueberry Cobbler Variations

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

  • Pie Filling- Any flavor pie filling would be great for this recipe so feel free to change it up.
  • Cake Mix- Yellow or white cake mix can both be used here.
  • Butter- pads of butter can be thinly sliced and placed on top of the cake mix if you like that method other than grating it.

Other Easy Dessert Recipes Using Boxed Cake Mix

if you like super easy to make dessert recipes using boxed cake mix like this one, here are some others that I know you'll love, too.

3 Ingredient Blueberry Cobbler Ingredients

  • Yellow Cake Mix
  • Blueberry Pie Filling
  • Cold Stick Of Butter
  • Vanilla Ice Cream (optional)

Instructions:

Preheat the oven to 375 degrees.

First, spray a 9 x 13 inch cake pan with cooking spray.

Now, sprinkle half of the cake mix evenly onto the bottom of the pan.

Next. spoon the blueberry pie filling onto the top of the cake mix.

After that, carefully spread it around. Try not to disturb the cake mix at the bottom of the pan as best as you can.

Then, place the rest of the cake mix evenly on the top of the pie filling.

Now, using a cheese grater, grate the cold butter and sprinkle it on top of the cake mix.

Next, bake it until the top is golden brown and bubbly.

Finally, let it cool slightly, serve with a big scoop of vanilla ice cream (optional) and enjoy.

3 Ingredient Blueberry Cobbler

This 3 ingredient blueberry cobbler is made with just blueberry pie filling, yellow boxed cake mix and butter for an easy to make and delicious dessert.
No ratings yet
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Course Dessert
Cuisine American

Equipment

  • 1 cake pan 9 x 13 inch

Ingredients
  

  • 1 Box Yellow Cake Mix
  • 40 Oz (2 cans total) Blueberry Pie Filling
  • 1 Stick Butter, cold pop the butter in the freezer for a few minutes
  • vanilla ice cream (optional)

Instructions
 

  • Preheat the oven to 375
  • Spray a 9 x 13 inch cake pan with cooking spray
  • Sprinkle half of the cake mix to the bottom of the pan spread out evenly
  • Spoon the blueberry pie filling over the cake mix and carefully spread it around. Be careful not to disturb the cake mix on the bottom too much
  • Add the rest of the cake mix evenly onto the top of the pie filling
  • Using a cheese grater, grate the butter and sprinkle that evenly on top of the cake mix
  • Bake for about 40 minutes or until the cobbler is gold and bubbly
  • Serve with a big scoop of vanilla ice cream and enoy!!
Keyword 3 ingredient dessert, blueberry cobbler, cobbler

EASY CHEESEBURGER CASSEROLE

by 13 Comments

This easy cheeseburger casserole is made with seasoned ground beef, pasta shells, tomato soup and just a few other simple ingredients.

From the recipe collection of Tara Ippolito


This easy cheeseburger casserole has all the flavors you love about a classic cheeseburger and turns it into a delicious, family friendly meal. The juicy beef, melty cheese, and tomato soup are all baked into one simple dinner the whole family will love. It's quick to throw together, made with everyday ingredients, and perfect for busy weeknights. If cheeseburgers and casseroles are both on your comfort food list, this one's about to become a regular in your dinner rotation.

I've been making this recipe for my family for years and its always a hit. The tomato soup is just sweet enough to mimic the flavor of ketchup without being too overbearing. It really does taste like one, big cheeseburger! Even my two picky boys love this one. I hope you give it a try because I know you'll love it, too!

Ingredients

Heres everything you'll need to make this delicious casserole. You can fine the full ingredients list along with measurements and instructions in the recipe card below.

  • Ground Beef- The hearty base of this dish that gives it its classic cheeseburger flavor.
  • Onion- Adds sweetness and balances the richness of the beef.
  • Campbells Tomato Soup- The secret ingredient! It adds a little tang and sweet tomato flavor that mimics ketchup without overpowering the dish.
  • Worcestershire Sauce- Enhances the beefy flavor.
  • Salt- Brings out the flavors of all the other ingredients.
  • Pepper- Cuts the richness of the dish.
  • Onion Powder-Boost the onion flavor without adding extra texture.
  • Water- Helps loosten the sauce so it doesn't become too thick while baking.
  • Medium Sized Shells- This perfect shaped paste to catch the meat, cheese and sauce in every bite.
  • Ladle Of Pasta Water- This stuff is liquid gold! The starchy water helps bind the sauce and makes everything creamy without adding extra dairy.
  • Cheddar Cheese- Gives it a bold, classic cheeseburger flavor and melts beautifully throughout the cassrerole.

Instructions

Heres how to make this delicious cheeseburger casserole. You can find the full ingredients list along with instructions in the recipe card below.

Preheat the oven to 350 degrees

In a large skillet, add the ground beef and onion over medium high heat. Brown the beef breaking it into small pieces as it cooks. Drain any extra fat and season it with salt, pepper and onion powder.

NOTE: Draining the fat well will make sure that the casserole dosent get greasy.

Stir in the worcestershire sauce and let it cook for 1 minute then stir in the tomato soups and water. Turn the heat down to low and let it simmer for about 5 minutes.

Then stir in half of the shredded cheese and a ladle of the pasta water. Add the shells and stir them into the sauce.

PRO TIP: Don't over cook the pasta. Add it in once it hits al dente. That way, it wont get too mushy when its baking.

Add the mixture to a greased 9 x 13" baking dish and top it with the rest of the shredded cheese. Place it into the center rack of the oven for 30 minutes.

PRO TIP- 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.

Let it rest for 5-10 minutes and sprinkle the top with parsley (optional). Serve warm and enjoy!

PRO TIP: Letting the casserole rest allows the sauce and cheese to set so the casserole is not too loose when serving.

What Can I Serve This With?

You dont need to serve this casserole with much extra. A vegetable like Frozen Roasted Green Beans or Garlic Parmesan Broccoli. Homemade Italian Garlic Bread would be a wonderful addition, too.

Can This Be Made Ahead Of Time?

Yes, this recipe can be made ahead of time for sure. Just assemble the casserole, cover it tightly and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the cooking time if you're placing it directly from the fridge into the oven.

Do I Have To Use Tomato Soup?

The tomato soup is what gives this recipe its classic tomato flavor. You can use tomato sauce but it will taste slightly less sweet.

Can I Add Pickles Or Bacon?

Yes, diced pickles, cooked bacon and even a little mustard stirred into the beef mixture are delicious add ins for extra burger flavoring.

Storage

Let the casserole cool completely and place it into an air tight container. It will last in the refrigerator for 3 days. This recipe freezes well, too. Just place it into a freezer safe air tight container and it will last for up to 3 months.

easy cheeseburger casserole

Easy Cheeseburger Casserole Recipe

This easy cheeseburger casserole is made with seasoned ground beef, pasta shells, tomato soup and just a few other simple ingredients.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
1 hour
Course Main Course
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 1 Pound Ground Beef
  • 1 Small Onion, chopped
  • Salt and Pepper, to taste
  • 1 Tsp Onion Powder
  • 2 Tbs Worcestershire Sauce
  • 2 (10.7) Oz Cans Campbell's Tomato Soup
  • ¼ Cup Water
  • 2 Cups Cheddar Cheese, hand shredded, divided
  • 1 Pound Medium Size Pasta Shells cooked Save one ladle of paste water
  • Parsley, for garnish (optional)

Instructions
 

  • Preheat the oven to 350 degrees
  • In a large skillet, add the ground beef and onion over medium high heat. Brown the beef breaking it into small pieces as it cooks. Drain any extra fat and season it with salt, pepper and onion powder.
  • Stir in the worcestershire sauce and let it cook for 1 minute then stir in tomato soup and water. Turn the heat down to low and let it simmer for about 5 minutes
  • Then stir in half of the shredded cheese and a ladle of the pasta water. Add the shells and stir them into the sauce.
  • Add the mixture to a greased 9 x 13" baking dish and top it with the rest of the shredded cheese. Place it into the center rack of the oven for 30 minutes.
  • Let it rest for 5-10 minutes and sprinkle the top with parsley (optional). Serve warm and enjoy!

Video

Keyword cheeseburger casserole, easy casserole recipe

Other Easy Casserole Recipes

If you like super easy to make casserole recipes like this one, you have to try Chicken And Stuffing Casserole, Creamy Crescent Chicken Roll Casserole and Easy Enchilada Casserole.

CHICKEN NOODLE CASSEROLE

by 8 Comments

This creamy chicken noodle casserole, made with frozen vegetables, rotisserie chicken, shredded cheese, and a few other simple ingredients, is easy to prepare and perfect for pleasing a crowd.

Chicken Noodle Casserole

From the recipe collection of Tara Ippolito

This chicken noodle casserole has comfort food written all over it. It’s so creamy, cheesy, and incredibly delicious.

To me, this is like a cross between chicken pot pie and chicken noodle soup. That might not make much sense now, but you’ll understand once you try it.

I love making this on the cooler fall and winter nights. That's when I know my family could really use something that's going to warm them up and keep them full for hours.

Taking little shortcuts, like using a precooked shredded rotisserie chicken and a bag of frozen vegetables, makes this recipe a breeze to put together. It's the perfect choice for a busy weekday dinner.

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 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.

What should you serve with this chicken noodle casserole?

One of the reasons that casseroles are so amazing is that they are usually an entire meal on their own.

They really don't need to be served with anything; that's true with this recipe for sure. It can be served completely as is.

If you would like to serve this with something, I would suggest some warm garlic bread and a nice big salad.

Do you have to use a rotisserie chicken for this recipe?

No, you don't have to shred a rotisserie chicken for this casserole if you'd prefer not to, for whatever reasons.

Any kind of cooked, cubed chicken would do. Just be sure to use about 2 cups of it for this recipe.

Can I use fresh vegetables for this chicken noodle casserole?

Sure, you can use fresh vegetables for the casserole if you'd like. I just prefer the convenience of the frozen bagged ones.

If that’s not your thing, feel free to use fresh vegetables. Just keep in mind that you may want to cook them a bit before adding them to the casserole.

Do I really have to shred the cheese myself?

This is the one thing that I’d really urge you not to take a shortcut on. Pre-shredded bagged cheese has chemicals in it like cellulose.

This keeps the cheese from clumping, but it also prevents it from melting properly.

Shred the cheese off the block for a creamier result in this chicken noodle casserole.

Other casserole recipes

If you like easy to make, crowd pleasing recipes like this one, here are some others that I'm sure you'll love too.

Chicken Noodle Casserole Ingredients:

  • Cooked rotisserie chicken, shredded
  • Cream of chicken soup OR cream of chicken soup with the herbs
  • Sour cream
  • Milk
  • Cheddar cheese. hand shredded
  • Mozzarella cheese, hand shredded
  • Egg noodles (cooked)
  • Any variety of frozen mixed vegetables (thawed)
  • Salt, pepper, garlic poweder, onion powder
  • Butter
  • Bread crumbs

Instructions:

First, in a large bowl add the soup cans, milk, sour cream and seasoning.

Stir everything together until it’s evenly combined.

Then add the shredded cheese.

Then the shredded chicken.

And then the frozen/ thawed vegetables.

Stir it all to combine.

Next, add the cooked egg noodles.

Stir everything together.

Then add the mixture to a 9 x 13 inch baking dish.

Then, in a medium sized bowl, melt the butter.

Add the breadcrumbs and stir them into the butter.

Now, sprinkle the breadcrumbs on top of the casserole.

Lastly, bake it at 375° for about 30 minutes or until the breadcrumbs are toasted.

Finally, let it cool slightly and serve hot.

Chicken Noodle Casserole

This creamy chicken noodle casserole is so easy to make using frozen vegetables, a rotisserie chicken, shredded cheese and just a few other simple ingredients baked together for the perfect crowd pleasing dinner.
No ratings yet
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Course Main Course
Cuisine American

Ingredients
  

  • 2 cans cream of chicken soup or cream of chicken soup with the herbs
  • ¾ cup milk
  • ½ cup sour cream
  • salt and pepper to taste
  • 1 tbs onion powder
  • 1 tbs garlic powder
  • 1 cup cheddar cheese, hand shredded
  • 1 19 oz bag Frozen mixed vegetables- thawed
  • 1 whole rotisserie chicken, shredded
  • 1 pound egg noodles, cooked

Topping

  • 3 tbs butter, melted
  • ¾ c breadcrumbs. seasoned or plain

Instructions
 

  • In a large bowl, add the soup cans, milk and sour cream.
  • Season it with salt, pepper, garlic powder, and onion powder, then stir everything together until it's well combined.
  • Stir in the mixed vegetables, shredded chicken, and cheese.
  • Next, add the cooked egg noodles and gently stir everything together until it's evenly combined, then place it in a 9x13-inch baking dish.
  • In a small bowl, mix together the breadcrumbs and melted butter, then sprinkle it over the casserole.
  • Finally, bake uncovered at 375 degrees Fahrenheit for about 30 minutes, or until the casserole is hot and bubbly and the breadcrumbs are toasted.
Keyword casserole recipes, chicken noodle casserole

DORITOS TACO PIZZA

by 9 Comments

This Doritos taco pizza is a unique recipe using premade pizza dough, taco seasoned ground beef, cheese and nacho flavored Doritos topped with lettuce and tomato.

Doritos Taco Pizza

From the recipe collection of Tara Ippolito

If you've never had a Doritos Taco Pizza, you're in for a real treat.

This is truly a unique pizza experience with so many fun flavors going on. I could eat this every day, its that good.

Taco pizza is something that I've seen (and ordered) on resturant menus here in New Jersey since I was a kid. I always loved the taco and pizza collaboration.

What a fun and delicious idea!

Adding the Doritos gives this pizza such an unexpected crunch and adds so much flavor, too.

I've made this pizza so many times for family and friends and everyone just absolutely loves it. This is truly a crowd pleaser and perfect for casual family dinners or get togethers.

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 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. 

Do I have to use Nacho Cheese Doritos?

No you don't have to use cheese Doritos. Swap them out for whatever flavor that you'd like.

There are so many Dorito varieties out there pick whichever flavor is your favorite. I recommend Cool Ranch but they each give the pizza their own unique flavor.

Do I have to use ground beef for this Doritos Taco Pizza?

No, you dont have to use ground beef for this recipe. Use whatever makes you happy.

Ground turkey or chicken work very well here if you want to swap the beef out for one of those two.

Shredded chicken would be great too. Just be sure to season it with a little of that taco seasoning.

Things to know when making this Doritos Taco Pizza

There are a couple things that make this specific recipe so great that I’d like to you know about.

  • Layer Of Sour Cream- Putting the sour cream down on top of the pizza crust is a strategic move. It will help secure the ground beef once it’s added This will stop the beef from completely rolling off the pizza.
  • Add Cheese To The Beef- Adding cheese to the taco seasoned ground beef and mixing it in not only tastes great but there’s a reason for that, too. The cheese will bind the ground beef together, too. Another great way to keep the beef from rolling off the pizza when you’re trying to eat it. Also, please be sure to shred the cheese yourself. It will melt much better that way.
  • Save The Doritos For Last- After you add all of your toppings, then add the Doritos. Doing it the other way might make them soggy. We don’t want to lost that crunch!

Other Mexican inspired recipes

If you like easy to make Mexican inspired recipes like this, here are some others that I know you will love, too.

Doritos Taco Pizza Ingredients:

  • Taco seasoning packets
  • Ground beef
  • Premade pizza dough
  • Cheddar cheese, hand shredded
  • Sour cream
  • Nacho Cheese Doritos
  • Additional Toppings: shredded lettuce, diced tomatoes and anything else youd like to add.

Instructions:

First, lay the pizza dough out on a parchment paper lined baking sheet.

Now bake it according to the directions on the package.

Next, cook the ground beef according to the directions on the taco seasoning packet.

Sprinkle some cheese over the beef and stir it in.

Then spread a thick layer of sour cream on top of the pizza dough.

Now top that with the warm taco seasoned beef.

After that add more cheese evenly over the beef.

Now sprinkled the shredded lettuce and tomatoes evenly on top.

Save the crushed Doritos for the last topping.

Finally, slice it up and enjoy!

Dorito Taco Pizza

This Doritos taco pizza is a unique recipe using premade pizza dough, taco seasoned ground beef, cheese and nacho flavored Doritos topped with lettuce and tomato.
No ratings yet
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Course Appetizer, Main Course, Snack
Cuisine American, Mexican

Equipment

  • baking sheet
  • Parchment Paper

Ingredients
  

  • 1 lb ground beef
  • 2 1 oz taco seasoning packets
  • ½ cup sour cream add more if you want
  • 1 pre made pizza dough
  • 1 ½ cups cheddar cheese, shredded
  • ½ cup nacho cheese Doritos, crushed add more if you want
  • ½ cup shredded lettuce
  • 1 tomato, diced

Instructions
 

  • First, lay the pizza dough out on a parchment paper lined baking sheet and bake it in the oven until its fully cooked. If you're using a Pillsbury can like I did, just follow the directions right on the packaging.
  • Then let the crust cool slightly and spread a thick layer of sour cream on.
  • Now make the ground beef according to the directions on the back on the taco seasoning package. Use two packets for 1 pound of ground beef. This will give it so much more favor.
  • Nexy, add about a half of a cup of shredded cheese to the beef and mix it until it's melted in.
  • Then, add the ground beef and cheese mixture evenly to the top of the sour cream and sprinkle the top with the remaining cheese.
  • Finally, add the shredded lettuce, diced tomato and crushed Doritos. Cut the pizza into individual portions and enjoy!
Keyword dorito taco pizza, easy taco pizza, taco pizza, taco pizza recipe

EASY COTTAGE PIE

by 4 Comments

Easy cottage pie is made with seasoned ground beef, mixed vegetables and cheddar cheese topped with creamy mashed potatoes for a dinner the whole family will love.

From the recipe collection of Tara Ippolito

easy cottage pie

This easy cottage pie is a family favorite recipe that I grew up on. My Mother used to make this for my siblings and I all the time when we were growing up. It was a dinner that we all looked forward to having. There are so many delicious flavors going on here that its almost impossible not to love. Now, I make it for my own family who loves it just as much as I used to.

We like to make this in the winter when the temperature drops here in New Jersey and we're all looking for a good way to warm up. And nothing does that faster then a nice big bowl of comfort food. This is a real "stick to your ribs" meal. It will keep you warm and happy for hours. 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.

Whats The Difference Between Cottage Pie And Shepards Pie?

The main difference between both comes down to what kind of meat is used. Shepards pie is traditionally made of ground lamb while cottage pie uses ground beef. Both dishes are made with mixed vegetables and topped with mashed potatoes.

Ingredients

Here are all the things you'll need to make this delicious dinner. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Ground Beef- The foundation of the recipe. Adds lots of protein and depth.
  • Cream Of Mushroom Soup- Adds creaminess, flavor and acts as a binder for the filling. I use Campbells.
  • Frozen Mixed Vegetables- Brings lots of color and makes this recipe heartier.
  • Dry Gravy Mix- Adds lots of flavor to compliment the ground beef. I used Mccormick.
  • Salt- Enhances all the other ingredients
  • Pepper- Cuts through the richness of the dish.
  • Onion Powder- Adds onion flavors evenly throughout the dish.
  • Garlic Powder- Evenly distributes garlic throughout the dish.
  • Worcestershire Sauce- Adds a deeper flavor and color to the ground beef.
  • Beef Broth- Keeps the filling from drying out and enhances the flavor of the ground beef. I use Swanson.
  • Cheddar Cheese- Brings a sharp layer of flavor and ooey gooey texture that compliments the beef and mashed potato layer.
  • Mashed Potatoes- The starchy topping that gives it that classic cottage pie feel. I used Bob Evans premade mashed potatoes.
  • Butter- Adds richness to the ground beef.
  • Parsley- An optional garnish that adds a nice pop of color at the end.

How To Make It

Heres how to make this delicious dinner. You can find the ingredients list along with instruction on the recipe card below.

Preheat the oven to 375 degrees

In a large skillet, melt the butter and brown the ground beef, breaking it down into small pieces as it cooks. Drain the fat if needed. Add the salt, pepper, garlic powder, onion powder, Worchesterhire sauce, gravy packet and beef broth. Stir everything together until it's evenly combined. Stir in the cream of mushroom soup cans and frozen vegetables.

NOTE: No need to thaw the vegetables. They can be added frozen.

cottage pie ground beef and vegetables in skillet

Add the mixture to a greased 9 x 13" baking dish and smooth it out until it's flat and even. Sprinkle the shredded cheddar cheese on top. Then, top it with dollops of mashed potatoes and using the back of a spoon, gently spread them around until they are completely covering the top.

PRO TIP: 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.

cottage pie topped with mashed potatoes

Place it into the center rack of the oven, uncovered, for 45 minutes or until the potatoes start to brown and the sides are hot and bubbly. Finally, let the cottage pie sit for 5 minutes. Garnish with parsley (optional) and Enjoy!

NOTE: Feel free to broil it at the end for a minute or two to get a nice, golden top.

PRO TIP: Let it rest before serving to allow the filling to settle and thicken up.

Can I Use My Own Mashed Potatoes?

Yes, of course you can. I like the prepared mashed potatoes because they are super convenient but feel free to make your own. This recipe would be a great way to use up some leftovers.

Can I Make This Ahead Of Time?

Yes, you absolutely can. Assemble the pie, cover it and place it into the fridge for up to two days. When you're ready to serve it, warm it up a bit at room temperature and bake as directed.

Do I Have To Use Ground Beef?

Ground beef is traditional for cottage pie. You can use ground lamb and this dish becomes known as Shepards Pie. Ground turkey or chicken can be used, too, if preferred.

Storage

Let the cottage pie cool completely and place it into an air tight container. It will last in the refrigerator for up to three days. This recipe freezes well, too. Just place it into a freezer safe air tight container and it will last for up to three months.

easy cottage pie

Easy Cottage Pie Recipe

Easy cottage pie is made with seasoned ground beef, mixed vegetables and cheddar cheese topped with creamy mashed potatoes for a dinner the whole family will love.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 1 Tbs Butter
  • 1.5 Lbs Ground Beef
  • Salt and Pepper to taste
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 2 Tbs Worcestershire Sauce
  • 1 Package Brown Gravy Mix
  • ½ Cup Beef Broth
  • 2 (10.5) Oz Cream of Mushroom Soup
  • 15 Oz Mixed Frozen Vegetables
  • 1.5 Cups Cheddar Cheese, hand shredded
  • 2 Cups Mashed Potatoes (homemade, instant or store bought)
  • Parsley, optional

Instructions
 

  • Preheat the oven to 375 degrees
  • In a large skillet, melt the butter and brown the ground beef, breaking it down into small pieces as it cooks. Drain the fat if needed. Add the salt, pepper, garlic powder, onion powder, Worchesterhire sauce, gravy packet and beef broth. Stir everything together until it's evenly combined. Stir in the cream of mushroom soup cans and frozen vegetables.
  • Add the mixture to a greased 9 x 13" baking dish and smooth it out until it's flat and even. Sprinkle the shredded cheddar cheese on top. Then, top it with dollops of mashed potatoes and using the back of a spoon, gently spread them around until they are completely covering the top.
  • Place it into the center rack of the oven, uncovered, for 45 minutes or until the potatoes start to brown and the sides are hot and bubbly. Finally, let the cottage pie sit for 5 minutes. Garnish with parsley (optional) and Enjoy!

Video

Easy cottage pie is made with seasoned ground beef, mixed vegetables and cheddar cheese topped with creamy mashed potatoes for a dinner the whole family will love.
Keyword cottage pie recipe, easy cottage pie

Other Easy Casserole Recipes

If you like super easy to make casserole recipes like this one, you have to try this Sloppy Joe Casserole, Cowboy Biscuit Casserole and Chicken & Stuffing Casserole.

Muffin Tin Banana Cream Pies

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These muffin tin banana cream pies are a super easy no bake dessert the whole family will love.

Muffin Tin Banana Cream Pies

From the recipe collection of Tara Ippolito

Muffin tin banana cream pies are right up my alley. They’re no bake, make ahead, take minimal effort and are absolutely delicious.

They are also super cute. I mean anything made in a muffin tin has gotta be, right?

It's also physically impossible for me to pass up anything banana flavored.

It’s no secret that I’m not an awesome baker. That’s why I rarely share dessert recipes.

When I do, they have to be fool proof. That’s mainly because if there’s a way to mess them up I will find it.

I’ve made a banana cream pie before but this was my first time making little mini versions of them.

They were such a hit! Everyone just loved them and I hope you will, too.

If easy desserts are your thing. You just have to give my 3 ingredient blueberry cobbler a try.. You’ll absolutely love it!

Muffin tin banana cream pie recipe video:

Muffin Tin Liners

It’s important to talk about the muffin tin liners here for a second because any kind won’t do.

Make sure to use heavy duty liners for this recipe. You know what I mean?

Something like the thick foil ones are great!

The pudding will absorb into the thinner liners and make them soggy.

Just be mindful of what one’s you chose for this one so the dessert can be it’s best.

What are the options for muffin tin banana cream pie crusts?

The options for these muffin tin banana cream pie crusts are only limited to your imagination.

I sincerely mean that so get creative.

This dessert is no bake. Meaning there’s no oven involved at all in making these.

If you’re willing to bake them for a little then the options just expand even more.

I used a Golden Oreo because it fit so well and I’ve used them before for mini cheesecakes.

Here are some other great ideas to choose from:

  • Chocolate Oreo Cookies or any Oreo Flavor
  • Nilla Wafers
  • Sugar Cookie Dough
  • Graham Crackers
  • Traditional Pie Crust
  • Puff Pasty
  • Crescent Rolls.

Cream pie variations:

I love banana flavored anything but that’s just my own personal taste.

If you’d like to switch it up, be my guest!

This recipe is really just pudding and an Oreo crust.

The crust variations we already went over above.

There’s no reason why you can’t switch out the pudding flavors, too.

Sure, it won’t be banana cream pie then but who cares.

Here are a few different pudding ideas:

  • Chocolate
  • Vanilla
  • Strawberry
  • Lemon
  • Butterscotch
  • Pistachio

It’s your dessert and if you want to experiment go for it.

Can these be made ahead?

Yes, these mini banana cream pies can be made ahead.

Just don’t add the whipped cream and little wafer until you’re ready to serve it.

The whipped cream will not hold and kinda melt.

So add those toppings right before you choose to serve them.

How can I make the pudding thicker?

If you like a thicker consistency for these that’s a quick fix.

Just pull back a little on the milk and don’t add as much.

If your pudding box says 2 cups of milk try removing ¼ of a cup.

This is personal preference and totally up to you how thick you want it.

Other easy to make desserts:

If you like super easy desserts you’ll love this, too.

banana cream pie ingredients:

  • Muffin tin
  • Cupcake liners
  • Banana cream pudding box
  • Milk
  • Bananas
  • Golden Oreos
  • Whipped cream
  • Mini Nilla wafers

Instructions:

First, line the muffin tin with the cupcake liners.

Add a golden Oreo to each of the liners.

Now slice a banana into about ¼ inch thick pieces.

Add a banana slice on top of each Oreo.

Next, make the banana cream pudding as directed on the box.

Use a little less milk if you want it thicker. (See my above note)

Then add the pudding to each cupcake liner.

Then pop it into the fridge for at least two hours.

Finally, when you’re ready to serve them, add some whipped cream.

And a mini Nilla wafer.

Serve chilled and enjoy!

Muffin TIn Banana Cream Pies

These adorable mini banana cream pies are made individually using a muffin tin.
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Print Recipe Pin Recipe
Course Dessert
Cuisine American

Equipment

  • muffin tin
  • cupcake liners, thick

Ingredients
  

  • 1 box banana cream pie pudding
  • 2 cups Milk you may want to use 1 ¾ cup of milk if you'd like it thicker. See the above note.
  • 12 Golden Oreos
  • 1 Banana
  • Whipped Cream
  • 12 Mini Nilla wafers

Instructions
 

  • Line the muffin tin with the cupcake liners
  • Add a Golden Oreo into each one
  • Slice the banana into ¼ inch pieces and add one on top of each Oreo.
  • Make the pudding as directed on the package
  • Scoop the pudding into each cupcake liner on top of the Oreo and banana. fill it all the way to the top
  • Put them in the fridge for at least 2 hours to firm up.
  • Add the whipped cream and Nilla wafer to the top and serve chilled
Keyword mini banana cream pie, muffin tin recipe

THE BEST TARTAR SAUCE

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The best tartar sauce is made with mayonnaise, pickles, dill and just a few other simple ingredients for a delicious condiment.

From the recipe collection of Tara Ippolito

The best tartar sauce recipe you can ever find is right here in this post. This cool, creamy and tangy sauce can elevate any fried fish you can think of. And truly, they never ever give you enough when you order it out. Thats a big reason why knowing how to make it at home can come in so handy.

There’s not much that goes into making it at all. Most of the ingredients you probably have in your refrigerator and pantry right now. The flavor is so unique that it can go with lots of other things like french fries or crab cakes. So, feel free to experiment with trying it on different things. 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.

Ingredients

Heres everything you'll need to make this delicious tartar sauce. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Mayonnaise- The creamy base for this sauce. Adds richness and that classic smooth texture.
  • Dill- Dried or Fresh will both brighten the sauce and add that unmistakable flavor that pairs perfectly with fish.
  • Onion- Balances the richness of the mayonnaise and adds a slight crunch.
  • Minced Pickles- Brings tang, salt and texture. This gives the tartar sauce its classic bite.
  • Lemon- Adds acidity and brightens the sauce. It lifts all the flavors and keeps the sauce tasting fresh.
  • Salt- Enhances every ingredient.
  • Pepper- Cuts through the creaminess of the sauce.
  • Sugar- Just a touch will soften the acidity from the pickles and lemon.

Instructions

Heres how to make this delicious tartar sauce. You can find the full ingredients list along with instructions on the recipe card below.

First, add the mayonnaise, dill, minced onion, lemon juice, chopped pickles, salt, pepper and sugar into a medium sized bowl. Stir everything together until it’s evenly combined.

Now, cover the bowl and place it into the refrigerator for 2- 24 hours to let those flavors marinate. Lastly, stir the tartar sauce one more time before serving chilled and enjoy!

Can I Use Relish Instead Of Chopped Pickles?

Yes, you can use dill relish (not sweet relish) in this recipe instead of chopping up pickles. Just keep in mind that relish tends to be more watery and will slightly change the texture and consistency of the sauce.

What Can I Serve This With?

We absolutely love this on Fish Filet Sliders, Crab Cakes and Salmon Cakes but the choice is yours. Its also fantastic on french fries and onion rings so feel free to experiment.

Storage

Place the tartar sauce into an air tight container. It will last in the fridge for up to three days.

the best tartar sauce

The Best Tartar Sauce Recipe

The best tartar sauce is made with mayonnaise, pickles, dill and just a few other simple ingredients for a delicious condiment.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
2 hours
Total Time 2 hours 10 minutes
Course Appetizer
Cuisine American

Ingredients
  

  • 1 Cup Mayonaise
  • 2 Tbs Dill, dry or fresh
  • 1 Tbs Sugar
  • 1 Tbs Onion, minced
  • Salt and Pepper, to taste
  • ½ Large Lemon, juiced
  • ½ Cup Dill Pickles, minced

Instructions
 

  • In a medium sized bowl, combine all of the ingredients.
  • Let the tartar sauce marinate in the fridge for at least 2 hours and up to overnight. Let those flavors marinate for best results.
  • Give it a big stir before serving. Serve Chilled and enjoy!
Keyword dipping sauce, the best tartar sauce

Other Easy Dipping Sauce Recipes

If you like super easy to make dipping sauces like this one, you have to try Copycat Big Mac Sauce, Taco Bell Quesadilla Sauce and Chunky Bleu Cheese Sauce.

Muffin Tin Cinnamon Roll Apple Pies

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These muffin tin cinnamon roll apple pies are only 2 ingredients and so easy to make.

Muffin Tin Cinnamon Roll Apple Pies

From the recipe collection of Tara Ippolito

These muffin tin cinnamon roll apple pies are so cute and you only need 2 ingredients to make them.

I know it’s crazy to think that these adorable little pies are only 2 ingredients but believe me, it’s happening.

Pretty incredible what a package of canned cinnamon rolls, some apple pie filling and a muffin tin can do.

As someone who’s an admitted horrible baker, I live for shortcut desserts like this one.

Minimal effort with maximum results and only 2 ingredients!

It just doesn’t get easiest to make than that. And I absolutely love the way they look, too.

I mean, anything made in a muffin tin is destined for cuteness.

These pies were such a huge hit at my house.

You’ll love them too if you give them a try. I just know it.

And speaking of desserts you’d love. Here are a couple super simple and delicious dessert recipes for you to try next:

Filling alternatives

Yes this recipe is technically for apple pies but that’s no reason not to branch out.

This is really just a concept so switch out any kind of pie filling you’d like.

They’d all work together very nicely with the cinnamon roll crust.

Topping options:

I really drove home that these cinnamon roll apple pies were only 2 ingredients.

That’s a huge selling point for this recipe I think.

There are a few things you can add to jazz these up a little though if you’re in the mood.

Here are a few ideas for toppings:

  • Cinnamon
  • Crushed nuts
  • Shipped cream
  • Caramel
  • Ice cream
  • Rasins

Use your imagination! Whatever you think would be delicious and suit your own taste, go for it.

Muffin tin cinnamon roll apple pie recipe video:

Muffin tin cinnamon roll apple pie ingredients:

  • Pillsbury cinnamon rolls
  • Apple pie filling
  • Cinnamon (optional)

Instructions:

First, spray the muffin tin with cooking spray.

Then, open the pillsbury cinnamon rolls and separate them into their 8 individual servings.

Save the glaze that comes in the can and place it on the side.

Now using your fingers, press down and spread each cinnamon roll flat.

Next place them individually into each cup of the muffin tin.

After that, use your fingers to press down and push the cinnamon rolls against the bottom and up the side of the muffin tin.

Now place a little of the apple pie filling into the center of the cinnamon rolls. ?

I did about two slices of apples in each one.

Then bake them in a 375° oven for about 13-15 minutes.

Next let them cool slightly in the muffin tin. For about 5 minutes. ?

Using a fork, carefully remove them and place them on a wire rack to cook for another couple of minutes.

Now this is optional but If you have a little cinnamon on hand, sprinkle some on top of the apples now.

If not you can totally omit it.

Finally, microwave that glaze for about 10’seconds or until it’s nice and smooth.

Pour it over the cinnamon roll apple pies and you’re done!

Transfer them to a serving platter, serve warm and enjoy!

Original recipe:

I go this recipe straight from the Pillsbury website here is the link if you'd like to check that out yourself.

Muffin Tin Cinnamon Roll Apple Pies

These adorable cinnamon roll apple pies are only 2 ingredients and so easy to make.
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Course Appetizer, Main Course, Side Dish, Snack
Cuisine American

Equipment

  • muffin tin
  • baking rack

Ingredients
  

  • 1 can Pillsbury Cinnamon Rolls This brand will come with the icing
  • 1 20oz can Apple Pie filling I used about half of the can
  • Cinnamon (optional)

Instructions
 

  • Preheat the oven to 375 degrees
  • Spray your muffin tin with cooking spray
  • Open the cinnamon roll package. Place the icing off to the side to use for later.
  • Using your fingers, press down on the individual cinnamon rolls to flatten them out. Place each one into the muffin tin cups. Push the cinnamon roll into the bottom and up the sides.
  • Place about 2 slices of the apple pie filling on top of each of the cinnamon rolls
  • Bake them for about 13-15 minutes or until the cinnamon rolls are slightly browned and cooked through.
  • Let them cool in the muffin tin for about 5 minutes then transfer them to a wire rack or serving platter.
  • Lightly sprinkle them with cinnamon now if you'd like.
  • Microwave the glaze that came in the Pillsbury package for about 10 seconds or until its smooth and melted
  • Pour the glaze all over the cinnamon roll apple pies and serve warm
Keyword 2 ingredient dessert, muffin tin dessert, muffin tin recipes

RAVIOLI SAUCE

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This ravioli sauce is a creamy, tomato based sauce that is loaded with flavor and the perfect choice for a delicious pasta dinner.

Ravioli Sauce

From the recipe collection of Tara Ippolito

This ravioli sauce has a permanent spot on my families dinner menu.

We eat this pasta about once a month at my house because my family and kids especially just love it. I do too!

It's incredibly easy to make and absolutely delicious. I can put this together in about 30 minutes with very little effort. The best part is that I usually already have all of these ingredients on hand at all times.

Easy to make recipes that include pantry staples like this one are a god send for me on busy weekdays. One less trip to the grocery store is just fine by me!

I like to serve this with a nice big side of Homemade Garlic Bread and garden salad. Thats my idea of the perfect meal.

This sauce goes together so perfectly with the ravioli. It also coats every one very nicely so you'll get some of this delicious sauce in every bite.

It's also great because this sauce can be served with any flavor ravioli that you prefer. My family just happens be big cheese stuffed ravioli fans around here but any kind will do.

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.

Theres something about this sauce that just goes perfectly with the ravioli. It clings to it nicely, also, so each one is coated in all of this deliciousness.

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. 

Ravioli Sauce Variations

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

  • Ravioli- Any kind/flavor of ravioli would go wonderfully with this sauce.
  • Diced Tomatoes- A traditional can of Italian Diced Tomatoes is what I typically use but a can of Rotel can be used here, also.
  • Heat- To add some spice to this sauce, add some hot pepper flakes when sautéing the onion and garlic.

Other Easy Pasta Sauce Recipes

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

Ravioli Sauce Ingredients:

  • Cooked Cheese Ravioli
  • Onion, diced
  • Garlic, minced
  • Flour
  • Butter
  • Tomato Paste
  • Chicken Broth
  • Heavy cream
  • Room Temperature Cream Cheese
  • Diced Tomatoes
  • Salt, Pepper, Garlic Powder, Italian Seasoning and Fresh Parsley for garnish (optional)

Instructions:

First, in a large skillet, melt the butter over medium high heat.

Now, add the chopped onion and garlic. Season them with salt, pepper and half of the Italian seasoning and saute them for about 3 minutes or until the vegetables are soft.

Next, add in the flour and stir in in for an additional two minutes.

Then, stir in the tomato paste.

Now, slowly stir in the chicken broth.

Then, stir in the can of diced tomatoes.

Now, season the sauce with salt, pepper, garlic powder and the rest of the Italian seasoning.

Next, stir everything together and let the sauce simmer for about 10 minutes.

Then, add the cream cheese and stir until its melted into the sauce.

Now, stir in the heavy cream.

Then, add in the ravioli and gently toss them into the sauce until they are evenly coated.

Finally, transfer the ravioli to a serving dish, garnish with fresh parsley (if desired), serve warm and enjoy!

Ravioli Sauce

This ravioli sauce is a creamy, tomato based sauce that is loaded with flavor and the perfect choice for a delicious pasta dinner.
No ratings yet
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 20 oz Cheese Ravioli, cooked
  • 3 tbs Butter
  • 1 small Onion, chopped
  • 3 cloves Garlic, minced
  • 3 tbs Flour
  • 6 oz Tomato Paste
  • ¾ cup Chicken Broth
  • 1 cup Heavy Cream
  • 8 oz Cream Cheese, room temp
  • 10 oz Diced Tomatoes
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 2 tbs Italian Seasoning (divided)
  • Fresh Parsley, for garnish (optional)

Instructions
 

  • In a large skillet, melt the butter over medium high heat.
  • Add the chopped onion and garlic. Season them with salt, pepper and half of the Italian seasoning and saute them for about 3 minutes or until the vegetables are soft.
  • Add in the flour and stir in in for an additional two minutes.
  • Stir in the tomato paste.
  • Slowly stir in the chicken broth and add the diced tomatoes.
  • Season the sauce with salt, pepper, garlic powder and the rest of the Italian seasoning. Stir everything together and let the sauce simmer for about 10 minutes.
  • Add the cream cheese and stir until its melted into the sauce then stir in the heavy cream
  • Add in the ravioli and gently toss them into the sauce until they are evenly coated.
  • Finally, transfer the ravioli to a serving dish, garnish with fresh parsley (if desired), serve warm and enjoy!
Keyword Creamy Tomato Ravioli Sauce

Easy Canned Tuna Cakes

by 9 Comments

You will not believe how budget friendly and easy to make these canned tuna cakes are.

Easy Canned Tuna Cakes

From the recipe collection of Tara Ippolito

I can’t even get over how inexpensive and easy to make these canned tuna cakes are.

They’re a fraction of the cost that it would be to make crab cakes. And you want to know what?

No one could even tell the difference. Not that using canned tuna is a bad thing at all. But everyone just assumed they were crab and I’m totally okay with that.

This is one of those recipes that are super versatile. They could be served as a nice dinner party appetizer or at your weeknight family dinner table.

That’s what makes this such an interesting recipe.

And the homemade tarter sauce easily kicks these canned tuna cakes into the next level.

You have to check out that easy recipe, too, here.

I had mentioned earlier that they were budget friendly and they sure were.

The whole thing took me less than $20 to make.

I will be making these for my friends and family over and over again.

I know if you give them a try they’ll become a family favorite of yours, too.

Other quick dinners:

If quick, easy and inexpensive dinners are your thing, here are a couple of other really great recipes you’d love.

Should I use tuna packaged in oil or water?

This is a great question and depends on what you prefer completely.

From a recipe standpoint, they will both give you the same result. A delicious canned tuna take.

So here’s the difference.

Tuna packaged in water will deliver a much milder tuna flavor. It also tends to be a little lighter in the calorie department.

Tuna packaged in oil will taste much stronger and have a few extra calories.

The choice is yours to make.

How can I keep the tuna cakes from falling apart?

There are a couple do things you can do to ensure that your parties keep they’re shape when being fried.

Here they are:

  • Don’t make them too big. Keep there size smaller and easier to manage.
  • Form the patties and pop them in the fridge for at least an hour or two. This will really ensure they hold their shape.
  • Make sure your cooking oil is hot and read to go! Adding the tuna cakes too early won’t give them that crispy crust we’re looking for and they could easily break apart.
  • Don’t fuss with them too much when they’re frying either. Let the oil do it’s thing. Flip the tuna cakes over once you see the edges start to brown.

What oil should I use to fry them?

Any oil with a high smoke point will do. Peanut, corn, avocado oil or canola oil are all good options.

I prefer canola oil because it tends to be pretty flavorless unlike the others that carry a slight taste to them.

Can tuna cakes be made ahead?

Absolutely they can!

Form the canned tuna mixture into little patties and place them in the fridge for up to 3 days ahead.

Or freeze them for up to 3 months.

Take them out when you’re ready and fry them up for dinner.

Canned tuna cakes ingredients:

  • Canned Tuna
  • Mayonnaise
  • Eggs
  • Mustard
  • Celery seed
  • Salt and pepper
  • Panko breadcrumbs
  • Lemon juice
  • Minced onion
  • Fresh parsley
  • Sriracha

Instructions:

First, drain your tuna from the liquid in the can very well and add it to a medium sized bowl.

Now add the seasonings,

Lemon juice,

Eggs,

And the onions.

Now add the fresh parsley,

Sriracha,

And the breadcrumbs.

After that, I added a little bit of mustard. ?

Next, stir the mixture together until everything is well combined.

Then form them into little patties and place them onto a parchment paper lined baking sheet.

Put them in the fridge for about an hour or two. This will help them stick together and not crumble when they’re being fried.

Now remove them from the fridge when you’re ready and fry them in hot oil until they’re golden brown on both sides.

Drain them on some paper towels or a wire rack.

Finally, serve them warm with Tartar Sauce and enjoy!

Canned Tuna Cakes

These canned tuna cakes are inexpensive to make and so delicious.
No ratings yet
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Course Appetizer, Main Course, Side Dish, Snack
Cuisine American

Equipment

  • Parchment Paper
  • baking sheet

Ingredients
  

  • 2 4 oz cans Tuna, drianed
  • 2 eggs
  • ½ cup mayonnaise
  • ½ lemon, juiced
  • salt and pepper to taste
  • ½ teaspoon celery seed
  • 2 tbs onion, minced
  • 1 tbs Dijon mustard
  • ¼ cup fresh parsley, chopped
  • 1 cup panko breadcrumbs
  • 1 tbs sriracha hot sauce
  • canola oil for pan frying

Instructions
 

  • In a medium sized bowl, combine all of the ingredients
  • Form them in to small patties about 2 inches wide and lay them down on a parchment paper lined baking sheet.
  • Put them in the fridge for an hour or two. This will help them from breaking apart when being fried
  • Pan fry them in the hot oil until they're golden brown on both sides.
  • Drain them on paper towels or a wire rack once they're done.
  • Serve warm with tartar sauce.
Keyword affordable tuna cakes, canned tuna cakes, canned tuna cakes recipe, inexpensive tuna cakes

Semi Homemade Orange Chicken Tenders

by 2 Comments

Take a major shortcut and have these semi homemade orange chicken tenders ready to eat in just 20 minutes.

Semi Homemade Orange Chicken Tenders

From the recipe collection of Tara Ippolito

Recipes like semi homemade orange chicken tenders save my life during the week.

I’m usually busy rushing around with the kids and loaded with housework.

On days like that I need something fast and easy to put together for dinner.

That’s where these orange chicken tenders come in.

The best part about them is that they’re semi homemade.

Meaning some of it is made from scratch and some of it isn’t.

Using frozen chicken tenders as a short cut here is a huge time saver!

Once those are cooked all that’s left is the sauce which is super quick to make.

This recipe is a family favorite of ours.

The kids love these orange chicken tenders and I do too!

This sauce really goes perfectly on the crispy chicken.

I hope you give this one a try. I think you’ll love it if you do.

Oh and if you're looking for a great recipe to serve along side these orange chicken tenders, my Crispy Oven Roasted Potatoes would go perfectly.

Other weekday dinner ideas:

If you’re looking for some other delicious, fast and easy weekday dinners, here are some great recipes:

Do I have to use frozen chicken tenders for this recipe?

Absolutely not.

While I encourage the time saving of using the frozen chicken, you can use your own chicken tender recipe too!

If you’re in need of a great breaded chicken cutlet recipe I have a fantastic one HERE.

Can I make this orange chicken in the air fryer?

Yes, this recipe can be made in the air fryer.

Just make the chicken tenders according to the air frying directions on the package.

If there are no instructions for that, I’d say 375° for 10-12 minutes should do it.

air fryer

Once that’s done, follow the rest of recipe instructions to make the sauce and toss it together.

Can I use something besides chicken tenders?

You sure can.

There are options besides frozen tenders that can easily be used.

Here are a few great options:

Can I make these semi homemade orange chicken tenders spicy?

Yes, and it’s super easy.

If you like some heat to your food adding a little spice to this recipe is easy!

Try adding a little bit of sriracha to the sauce.

Taste it and add more if you’d like.

Hot pepper flakes always work too!

And they do make spicy bbq sauces. Keep an eye out for that.

Another great option is finding frozen spicy chicken tenders at your grocery store.

Or try using spicy breadcrumbs on your chicken if you’re making it homemade.

Can the orange marmalade be substituted?

Yes, and no. So kinda.

The only really suitable option to substitute the orange marmalade for would be apricot marmalade.

The flavors are comparable and would absolutely work here.

What sides should I serve with orange chicken?

Whatever you’d like! It’s completely up to you.

Here are a few ideas in case you need some inspiration:

  • Rice (I served mine with white rice this time)
  • Mixed vegetables
  • Side salad
  • Noodles

Semi homemade orange chicken tenders recipe video:

Semi homemade orange chicken tenders ingredients:

Instructions:

First, cook the chicken tenders according to the directions on the package.

Meanwhile in a small saucepan, combine the bbq sauce,

marmalade,

Soy sauce,

and sesame oil.

Now whisk it over medium high heat until everything is evenly combined.

Keep the sauce warm until the chicken tenders are ready to come out of the oven.

Then toss the tenders in the sauce.

Finally sprinkle the orange chicken tenders with some sesame seeds and you’re done! Serve them warm.

orange chicken tenders

semi homemade orange chicken tenders

using frozen chicken tenders, this semi homemade orange chicken is so easy!
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Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Chinese

Ingredients
  

  • 2 pounds chicken strips, frozen
  • ½ cup bbq sauce
  • 1 cup orange marmalade
  • 4 tbs soy sauce
  • 1 tbs sesame oil (optional)
  • sesame seeds (optional)

Instructions
 

  • cook the chicken tenders according to the directions on the package.
  • while thats cooking, add the bbq sauce, marmalade, soy sauce and sesame oil (if you're using it) to a small sauce pan.
  • Whisk over medium high heat for about 5 minutes.
  • when the tenders are done cooking, toss them in the sauce.
  • sprinkle them with the sesame seeds if you are using them, serve well and enjoy!
Keyword chicken tenders recipe, orange chicken, orange chicken tenders, semi homemade, semi homemade recipe

NO ROUX SHELLS AND CHEESE

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No roux needed to make this creamy, cheesy shells and cheese recipe.

No Roux Shells And Cheese

From the recipe collection of Tara Ippolito

You may find it hard to believe that the best shells and cheese you’re ever going to have is made with no roux.

I’m not a chef. I’m a proud home cook who started out in the kitchen just like everyone else did.

no roux shells and cheese cover

Making a roux used to intimidate me. Big time.

I was always afraid of either over or under cooking the flour. Once you do that the whole dish is off.

But I absolutely loved macaroni and cheese. So, I was determined to get around my little issue.

I thought a roux was an absolute must for this recipe at the time.

We’ll let me just tell you, not only do shells and cheese not need a roux, they’re actually even better without one.

Yup, I said it. This is the creamiest, cheesiest most flavorful recipe you will ever find. I’m not even exaggerating a little bit.

I have made this for some many people and it’s become a family favorite recipe in all of their homes.

I’ve also shared this on lots of social media channels. It racks up millions of views every time I post it. I don't say that to boast or brag either.

It’s just that to me its a really strong indicator that that the feelings I have for this recipe are shared with lots of other people.

I said the best part about this recipe is that there’s no roux needed to me made. That is true!

But another great part is that is so easy to make. Most of the effort is put into shredding the cheeses and that’s nothing.

Every single person deserves a great shells and cheese recipe in their lives. And this one is the BEST!

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.

Other super easy pasta dishes

If you like easy pasta dishes, here are some other recipes that I know you'll love, too.

Do I have to use pasta shells?

Nope. You can use whatever you want. Obviously, macaroni and cheese is the most popular pairing.

I’ve just always preferred the shells. I think they really do a great job of holding in all of that creamy cheesy goodness.

If you’d like to use something else besides macaroni or shells, be my guest!

I would recommend a tube like pasta as opposed to a long flat one though.

Pasta cooking tips:

There aren’t many ingredients to this recipe. Shells and cheese is mainly it.

So they both have to be at their best.

Here’s some tips to make sure the pasta part of this recipe is as good as it can be.

  • Salt the water. While the shells cook they will absorb the salt and add some flavor.
  • Boil the water. Might sound like a strange thing to bring up but please make sure your water is at a rapid boil before dropping the pasta.
  • No oil. Some people add a couple drops of oil to their boiling water before adding the pasta. Don’t do that. The oil will actually coat the pasta and prevent the sauce from sticking. It will just roll right off instead.
  • Don’t over cook it. Undercook the shells here by two minutes. If you over boil the pasta, it will become super mushy and not hold its from when you bake it.

Do I really have to shred all the cheese myself?

Yes, you absolutely have to shred the cheese yourself.

It’s a must for this recipe. Don’t take a shortcut here and get the pre shredded cheese in a bag.

There’s all kinds of chemicals in there like cellulose that keep it from clumping.

That anti clumping stuff is also going to stop the cheese from melting properly.

For this shells and cheese recipe to be the best, the cheeses need to be able to melt perfectly.

Take the extra time to shred the cheese yourself. It will be totally worth it.

What other cheeses can be used?

I really love the monetary jack, cheddars and Munster cheese for this.

But pretty much any cheese that can be shredded would work.

If you’d like to try something different or just want to use up what’s already in your fridge, go for it.

Pepper Jack would even be a great alternative if you’d like a little heat.

Is there a substitute for the Velveeta?

Some people are really against using Velveeta.

Im assuming because it’s processed and not “real cheese” as I’ve been told many times.

There really is no substitute for this creamy, cheesy, liquid gold besides cheese whiz. And that’s processed, too.

I highly recommend using the velveeta or completely omitting it if you really feel strongly against it.

No roux shells and cheese ingredients:

  • Medium sized pasta shells
  • Butter
  • Velveeta
  • Muenster cheese, shredded
  • Mild cheddar cheese, shredded
  • Sharp cheddar cheese, shredded
  • Monetary jack cheese, shredded
  • Heavy cream
  • Salt and pepper
  • Garlic powder
  • Dried parsley (optional)

Instructions:

First, drop the pasta in salted water.

Cook the shells for 2 minutes under the recommended time it suggests on the package.

While that’s boiling, shred all of the cheeses.

Now place them in a bowl and toss them all together.

Once the shells are done cooking, drain them from the pasta water.

Place the same pot back on the burner that you just used. Keep the heat off and add the butter and the Velveeta.

Then pour the shells back into the pot over the Velveeta and butter.

After that, season the pasta with salt, pepper and garlic powder.

Keep in mind that the cheeses are salty when you’re adding the seasoning.

Now add the heavy cream.

And almost all of the combined cheeses. Keep about 1 ½ cups on the side that will go on the top of the shells and cheese later.

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

Add the mixture to a 9 x 13 inch baking dish.

Add the rest of the cheese evenly on top.

Bake uncovered for about 30-40 minutes.

The sides will be bubbly and the cheese will be melted on top.

Finally, sprinkle the top with some dried parsley If you want. It does nothing besides make it look nice.

Let the shells and cheese sit to thicken up for about 5 minutes before serving it.

This stuff is so good!

The BEST No Roux Shells And Cheese

The absolute best recipe for shells and cheese you'll ever make and no roux required
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Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 1 pound shells, medium sized pasta
  • 1 stick butter
  • 8 ounces velveeta
  • 2 cups heavy cream
  • salt and pepper to taste
  • 1 tbs garlic powder
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 ½ cups mild cheddar cheese, shredded
  • 1 ½ cups Monterey Jack cheese, shredded
  • 1 ½ cups Munster cheese, shredded
  • parsley, dried (optional)

Instructions
 

  • preheat the oven to 350 degrees
  • Cook the shells in salted water for 2 minutes under the recommended time on the back of the package
  • Shred all the cheese (except for the velveeta) and toss them together to combine them.
  • When the shells are done cooking, strain them and leave them in the colander.
  • Place the pot you just boiled the pasta in on the same burger you just used. Keep the heat off!!
  • Slice up the velveeta and the butter and add them both to the pot.
  • Add the strained shells on top of the butter and velveeta.
  • Season the pasta with salt, pepper and garlic powder.
  • Add the cream
  • Add almost all of the cheese to the pot. Keep about 1 ½ cups to add to the top later. Stir everything together. The pot/pasta should be warm enough to melt the butter. The velveeta will still be cubed a bit, that's fine, it will melt in the oven.
  • Add the mixture to a 9 x 13 inch baking dish and sprinkle the rest of the cheese on top.
  • Bake it for about 35/40 minutes uncovered or until the cheese is melted and the sides are bubbly.
  • Sprinkle the top with a little dried parsley if you'd like. Let the shells and cheese sit for about 5-7 minutes just to firm up before serving. ENJOY!!
Keyword no roux, no roux mac and cheese, no roux shells and cheese, shells and cheese, the best shells and cheese

Crispy Oven Roasted Potatoes

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Im sharing foolproof tips and tricks to making crispy oven roasted potatoes every time. These are the perfect easy to make side dish for any meal.

Crispy oven roasted potatoes

From the recipe collection of Tara Ippolito

I have some secret tips and tricks to share with you on how to make crispy oven roasted potatoes every time.

These are the perfect side dish to any meal if they’re done right.

I’ve had some roasted potatoes that just weren’t it. I think two reasons are responsible for that.

crispy oven roasted potatoes

One being the potatoes were under seasoned and two being that they just didn’t crisp up good enough in the oven.

Luckily these are super easy problems to fix and that’s exactly what we’re gonna do.

There is nothing better that a well seasoned, crispy on the outside and fluffy on the inside potato.

oven roasted potatoes in baking dish

Once you get how to make these roasted potatoes down you’ll be making them for everything.

Dinner side dishes, holiday entertaining, party food, you name it! They work for all occasions.

They are a side dish but these crispy oven roasted potatoes will be giving off main course energy for sure.

seasoned finished roasted potatoes

They’re super easy to make and absolutely delicious.

I’m sure If you give them a try you’ll love them just as much as my family does.

Main Course Ideas

If you’re looking for a nice and easy main course to serve with these crispy oven roasted potatoes here are some ideas:

semi homemade orange chicken tenders

The key to getting crispy potatoes

Preheating the baking sheet here is key to getting these potatoes nice and crispy.

Simply pop it into the oven when the oven itself is preheating. It will get nice and hot in no time.

roasted potatoes on baking sheet

Then once the potatoes are ready to be cooked just place them on the baking sheet in a single layer.

The hot baking sheet will crisp up the outside quickly while leaving the inside nice and fluffy.

Can these be made in the air fryer?

Absolutely these can be done in the air fryer.

Just make them exactly as the instructions say to and pop them into the air fryer.

air fryer

Set the temperature on the air fryer to 380° and the time for 20 minutes.

Shake the basket 10 minutes into the cooking process and you’re done!

Seasoning variations

Honestly there are so many variations for how to season potatoes that I can’t even list them all.

The bottom line is that potatoes really need to be seasoned well. I’d start off with salt and pepper then build from there.

spice rack

Add or take away to the seasoning that I chose to fit whatever suits your personal taste.

What potatoes should I use?

You can use a wide variety of potatoes for this recipe. Pretty much anything with a red or white skin.

I’ve even done this with sweet potatoes before and they’re amazing.

potatoes cleaned and cut

No matter how big or small the potatoes you chose are just be sure to cut them into small pieces like how I did.

They’ll cook more evenly and be better seasoned that way.

Crispy oven roasted potatoes ingredients:

seasoned cubed potatoes in bowl
  • Red or white potatoes cut into cubes
  • Olive oil
  • Salt and pepper
  • Garlic powder
  • Thyme dried
  • Paprika
  • parsley dried
  • Onion powder

Instructions

First preheat your oven to 400° with your baking sheet in it.

baking sheet

Preheating the baking sheet is key! Don’t skip this step.

Then rinse/wash your potatoes and dry them very well.

potatoes

Now cut the potatoes into small cubed pieces. I like to keep them about 1 inch or 1/ 2 inch pieces. Just make sure they’re all the same size so they cook evenly.

potatoes cut into small pieces

Next add the cut potatoes into a a medium sized bowl.

cut potatoes in a bowl

Then add the olive oil,

adding olive oil to potatoes

The onion powder,

addin onion powder to cubed potatoes

Garlic powder,

adding garlic powder to potatoes

Paprika

adding paprika to potatoes

Dried parsley

adding parsley to potatoes

Dried thyme

adding thyme to pototoes

Salt and pepper

seasoned cubed potatoes

Then toss everything together until the potatoes are evenly coated in the olive oil and seasoning.

mixing the seasoning into the potatoes

Now carefully remove the preheated baking dish from the oven and add the potatoes to it.

potatoes on a baking sheet ready for the oven

Spread them out evenly on the baking sheet and pop them into the oven for about 15 minutes.

preheated oven to 400 degrees

After that, take the potatoes out of the oven and mix them around in the baking sheet using a spatula.

the potatoes half roasted

Now place them back into the oven for another 15 minutes or until all the potatoes are golden brown.

the finished crispy oven roasted potatoes

Finally, add them to a serving dish and serve warm.

crispy potatoes in a serving dish

Crispy oven roasted potatoes recipe video

crispy oven roasted potatoes

Crispy Oven Roasted Potatoes

These easy to make delicious crispy oven roasted potatoes are the perfect side to any meal
No ratings yet
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Course Side Dish
Cuisine American

Equipment

  • baking sheet

Ingredients
  

  • 6 White Potatoes (Yukon are great)
  • ¼ cup Olive Oil
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Parsley, dried
  • 1 teaspoon Thyme, dried
  • Salt & Pepper to taste

Instructions
 

  • preheat the oven (with the baking sheet you're going to use inside of it) to 400 degrees
  • Clean and cut the potatoes into about ½ inch pieces and add them to a medium sized bowl
  • Add the olive oil and all of the seasoning to the potatoes
  • Toss everything together until the potatoes are evenly coated
  • Now carefully take out the preheated baking sheet and add the potatoes to it in a single layer
  • Place them in to the oven for about 10-15 minutes then remove the baking sheet from the oven and give the potatoes a good mix up using a spatula.
  • Place the potatoes back into the oven for another 10-15 minutes or until the are all crispy on the outside and cooked through on the inside
Keyword cripsy oven roasted potatoes, crispy potatoes, crispy roasted potatoes, oven roasted potatoes

so What’s for dessert?

Now that dinner is taken care of, here are some super easy and delicious desserts that I know you’d love.

chocolate chip cookie cast iron skillet

PINK MARINARA ALFREDO SAUCE

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This delicious pink marinara alfredo sauce takes traditional tomato sauce to the next level by combining it with some creamy alredo.

Pink Marinara Alfredo Sauce

From the recipe collection of Tara Ippolito

What a fun spin on traditional tomato sauce this pink marinara alfredo sauce is. Otherwise known as Rosa sauce to some people.

This kind of sauce is a little new to me. I only heard about it a few years ago when introduced to it by a friend in conversation. Apparently mixing tomato and alfredo sauce has been a thing that people have been doing for a while now.

Where the heck have I been? I've been seriously missing out on this.

I've made this so many times since then that I can't even count.?The alfredo sauce really adds so much incredible flavor to the tomato sauce and It couldn't be easier to do. Espacially if you plan on using jarred alfredo like I do.

I always get compliments whenever I make this recipe for family and friends. They can never believe how delicious and easy it is.

I hope you give this recipe a try. If you do, I know that 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.

Other easy pasta sauces

If you like super easy and delicious pasta sauces like this one, here are some others that I know you'll love, too.

What does the pasta water do?

You’re going to see pasta water as an ingredient in this recipe. You might wonder why it’s necessary to add it.

Well, pasta water is literally the water that you’re pasta has been boiling in. Before you drain the water, reserve a ladle of the water to add to the sauce. The salty, starchy water is wonderful and here’s why:

  • The salty water adds flavor to the sauce. 
  • The starch thickens the sauce and also helps it stuck to the pasta. 

This little tip of adding pasta water works on almost every sauce. So give it a try next time. 

Pink Marinara Alfredo Sauce Ingredients

  • Jarred Alfredo sauce (I like Rao’s Homemade) Or use my homemade sauce HERE
  • Olive oil
  • Chopped onion
  • Chopped garlic
  • Italian seasoning, garlic powder, salt and pepper
  • Crushed tomatoes
  • Ladle of pasta water
  • Pasta of choice

Instructions:

First, heat the olive oil in a large skillet over medium high heat and add the chopped onion, garlic and Italian seasoning.

Sauté that until the onion is soft and add the crushed tomatoes.

Then, season it with salt, pepper, garlic powder and more Italian seasoning. Let the sauce simmer for about 10 minutes, stirring frequently.

Next add the Alfredo sauce and stir it into the marinara.

Now simmer the two sauces together for about 5 minutes. ?

Add a ladle of pasta water to the sauce and stir it in.

pasta water going into tomato sauce

Lastly, add the pasta and stir it into the sauce.

Serve warm and enjoy!

pink marinara Alfredo sauce

Pink Marinara Alfredo Sauce

Add a little Jarred Alfredo Sauce to this easy marinara recipe for a brand new delicious sauce.
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Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 2 tbs olive oil
  • ½ medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 tbs Italian seasoning (more if desired)
  • 1 28oz crushed tomatoes
  • 1 tbs garlic powder (more if desired)
  • salt and pepper to taste
  • ½ jar prepared Alfredo Sauce
  • 1 box bowtie pasta
  • 1 ladle pasta water

Instructions
 

  • In a large skillet with a tall lip, heat the olive oil over medium high heat. Add the onion, garlic and Italian seasoning. Saute for about 2 minutes or until the onion is soft
  • Now add the crushed tomatoes, salt, pepper and garlic powder. Reduce the heat to a simmer and let the sauce cook for about 10 minutes stirring occasionally.
  • Then add the Alfredo Sauce and stir it into the crushed tomatoes. Taste the sauce and add more Italian seasoning, salt, pepper and garlic powder if you'd like. Simmer the sauce for about 5 minutes stirring occasionally.
  • Add a ladle of pasta water to the pink marinara Alfredo sauce and stir it in. Add the pasta to the sauce and stir until the pasta is coated in the sauce.
  • Serve warm and enjoy!
Keyword alfredo sauce, pink alfredo sauce, pink marinara alfredo sauce, pink marinara sauce, pink sauce

Grilled Lemon and Dill Salmon Kebabs

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These colorful lemon and dill salmon kebabs are so easy to make and absolutely delicious.

Grilled Lemon and Dill Salmon Kebabs

From the recipe collection of Tara Ippolito

If you’re looking for the perfect summer recipe these grilled lemon and dill salmon kebabs are it.

They’re so easy to put together and ready to hit the grill in no time, too.

lemon and dill salmon kebabs

This is the perfect summer recipe to bring to a bbq, Fourth of July party, Labor Day party or anywhere that people will be grilling.

Not only are they absolutely delicious but they’re really nice to look at, too. Just check out all those pretty colors.

Grilled lemon and dill salmon kebabs are of my all time favorite summer recipes. I also really love this grilled chicken thigh marinade and the best ever skirt steak marinade, too.

I just can’t get enough of the flavor combination. The salmon along with the lemon and dill just go so well together.

It’s such a nice light flavor without being overpowering to the fish.

Kebabs seem to just be made for grilling.

Nothing can give you that deliciously charred, smokey flavor like outdoor grilling can.

These grilled lemon and dill salmon kebabs are easy to make, look fantastic and are absolutely delicious!

Try them this summer and I know you’ll love them just as much as I do.

Try Serving these with some homemade tartar sauce on the side. So good!

Tips for grilling

There are a could of things you can do to make enhance the overall grilling experience when cooking these kebabs.

  • Skewers. Either use metal skewers or soak wooden ones in water for a few hours to prevent burning.
  • Oil. If you’re worried about the food sticking to the grill grates, brush them with some oil before grilling to crest a nice non stick surface.
  • Thermometer. Meat thermometers are a wonderful tool to have in general. It completely takes the guess work out of wondering when your food is done and prevents over cooking.
  • Veggies. End the kebab with a veggie like an onion. It will help secure everything on the skewer and prevent things from falling off.

What to serve with grilled lemon and dill salmon kebabs

This recipe has your protein and vegetables covered so that’s great!

I like serving these kebabs with rice oven roasted potatoes on the side.

A nice big salad is another great idea, too. Any potato, rice or salad would work very well.

Some homemade tartar sauce would be a really nice compliment, too!

What vegetables can I use?

The great thing about kebabs in general is that you can use pretty much any vegetable they can be skewered.

I love the flavor you get from grilling vegetables so much. I’ve tried a bunch of different combinations.

Vegetables being a lot of nice color into the kebabs, too!

Here are a few of my favorites:

  • Bell peppers
  • Red onion
  • White/ yellow onion
  • Zucchini
  • Squash
  • Mushrooms
  • Cherry tomatoes

Do I have to cook these lemon and dill salmon kebabs on the grill?

Technically, no.

This is you’re dinner and you’re the boss. If you don’t want to grill them, that’s completely up to you.

I would highly recommend it if you are willing and able to though.

The flavor that you get from grilling is just incredible for these salmon kebabs.

I love these charred pieces that you can only really get from cooking over a flame.

If you’d rather use a grill pan indoors or even a cast iron skillet, do it up.

2 zone grilling set up

I set my grill up for 2 zone grilling for these salmon kebabs. I have a Weber Kettle grill that takes charcoal.

If you’ve never heard of 2 zone grilling it’s easy enough. It pretty much just means one side of the grill that’s hot and one side of the grill that’s not.

Just add hot charcoal to only one side of the grill. The other side should have no charcoal at all.

I place the salmon kebabs over indirect heat (the side that has no charcoal) with the lid on for a few minutes to cook the salmon and veggies.

Then I place the kebabs over the direct heat for only a minute or two.

This lets me cook the kebabs and then just lightly char them. I love this because the food is never over cooked.

Grilled lemon and dill salmon kebab ingredients:

  • Salmon (cut into cubes)
  • Lemon juice (fresh)
  • Lemon zest
  • Dill (fresh)
  • Olive oil
  • Salt
  • Pepper
  • Garlic Powder
  • Vegetables of choice cut int 1 inch pieces. I used bell peppers, red onion & zucchini

Instructions:

First cut the salmon into small cubes. About 1.5 inches. I remove the skin because I don’t care for it. Feel free to leave the skin on if you’d like.

Now add the olive oil, lemon juice, lemon zest, salt, pepper, garlic powder and dill.

Then gently toss the salmon into the ingredients until each piece is evenly coated.

After that, cut the vegetables into 1.5 inch pieces also.

Now drizzle the vegetables with olive oil and sprinkle them with salt and pepper. Toss the vegetables in the olive oil and seasoning until they’re evenly coated.

Now place the salmon and vegetables onto the skewers.

Get creative here and add them however you’d like. I usually do 2 veggies , piece of salmon, and 2 veggies.

Next, set up your girl for 2 zone grilling. Place the skewers over the indirect heat for about 10 minutes with the lid on.

Then, move them over to the direct heat. Grill them on both sides for about 2 minutes. The salmon is done when it hits 145°.

Let them rest for about ⅔ minutes. Serve warm and enjoy. There go great with homemade tartar sauce, too!

lemon and dill salmon kebabs

Grilled lemon and dill salmon kebabs

These easy to make grilled lemon and dill salmon kebabs are the perfect summer dinner.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Equipment

  • wooden or metal skewers

Ingredients
  

  • 2 pounds Salmon (skin on or off. totally up to you)
  • 1 lemon juiced & zested
  • 2 tbs garlic powder (divided)
  • salt and pepper to taste
  • 4 tbs olive oil (divided)
  • 2-3 tbs fresh dill, chopped
  • 1 Bell Pepper, red
  • 1 Bell Pepper, orange
  • 1 Red onion
  • 1 zucchini

Instructions
 

  • If you're grilling, set the grill up for two zone grilling.
  • cut the salmon into 1-2 inch cubes and put them into a small bowl. Add half of the olive oil, lemon juice, lemon zest, salt, pepper, half of the garlic powder and fresh dill. Toss everything together and let it marinate for 30 minutes in the fridge.
  • Cut your vegetables up into about 1-2 inch pieces also. Drizzle them in olive oil and season them with salt and pepper.
  • Skewer the salmon and vegetables in whatever pattern you like. I usually do a piece of salmon, then two veggies and repeat that. I like to end with the red onion because I think it holds everything onto the skewer nicely.
  • Now place the kebabs on the indirect heat. Cover the grill and cook them for about 10 minutes. Then place the salmon kebabs on the direct heat for only about a minute or two on both sides. Once the salmon and veggies are a little charred and the fish reaches and internal temp of 145 degrees its done.
  • Let them cool slightly and serve warm. Enjoy.
Keyword grilled salmon kebabs, lemon and dill salmon kebabs, salmon and vegetable kebabs, salmon kebabs

CREAMY PANCETTA AND PEAS PASTA

by 2 Comments

Creamy pancetta and peas pasta is the ultimate comfort food made with crispy pancetta and peas in a creamy cheese sauce served over pasta.

Creamy pancetta and peas pasta

From the recipe collection of Tara Ippolito

This creamy pancetta and peas pasta is such an easy to put together and delicious dinner idea.

My family loves anything with pancetta in it. Those little crispy pieces of pork can make almost anything taste great.

Combine that with some pasta, sweet peas and a cheesy cream sauce and you've got yourself one home run dinner.

This recipe is always a big hit whenever I make it. It's graced many of our holiday parties, too. This recipe is simple but impressive enough to serve for celebrations like Thanksgiving and Christmas.

No need to wait for the holidays, though. We've also had this for lots of casual family dinners at home, too.

This dish does not require a lot of ingredients. The recipe itself is very simple but that doesn't mean its lacking in flavor.

In fact, I think it's just the opposite. The minimal ingredients really let the flavor of each one shine through.

Sometimes nothing hits the spot quite like a nice big bowl of warm comfort food like this.

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.


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Creamy Pancetta and Peas Variations

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

  • Pasta- Use any kid of pasta that you would like for this recipe. It all works.
  • Pancetta- Many grocery stores carry pancetta but if you cant find it, bacon cut into small pieces would be okay to substitute.
  • Parmesan- Since there are so few ingredients in this recipe, its best to use freshly grated parmesan. Not only will it taste better, but it will melt into the cream sauce wonderfully, too. You can use powdered parmesan if you're in a pinch.

Other Easy Pasta Recipes

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

Creamy Pancetta And Peas Pasta Ingredients

  • Bow tie pasta and pasta water
  • Pancetta, diced
  • Onion, diced
  • Garlic, chopped
  • Italian seasoning, Garlic Powder, Salt and Pepper
  • Peas, frozen
  • Parmesan cheese

Instructions

First, heat the pancetta in a large pan until crispy

Then add the onion, garlic and Italian seasoning.

Sauté that until the onion is soft.

Sautéed onion, garlic and Italian seasoning

Now add the heavy cream and parmesan cheese.

Then, stir in the peas and season the sauce with salt, pepper and garlic powder.

Now add the cooked bow ties and a ladle of the pasta water to the sauce.

Now, toss the pasta into the sauce until the bow ties are evenly coated,

Finally transfer it to a serving dish and enjoy!

Creamy Pancetta and Peas Pasta

Creamy pancetta and peas pasta is the ultimate comfort food made with crispy pancetta and peas in a creamy cheese sauce served over pasta.
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Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 1 pound Farfalle pasta (bow ties)
  • 1 ladle Pasta water
  • 1 5oz Pancetta, diced
  • ½ Onion, diced
  • 4 Cloves Garlic, diced
  • 1 Tbs Italian seasoning
  • Salt and pepper to taste
  • 1 Tbs Garlic Powder
  • 1 Cup Heavy Cream
  • ¼ Cup Parmesan Cheese, grated
  • 1 9oz Peas, frozen

Instructions
 

  • Add the pancetta to a large skillet with a tall lip over medium high heat. Cook the pancetta, stirring occasionally, until its crispy
  • Now add the chopped onion, garlic and Italian seasoning. Saute until the onion is soft.
  • Add the heavy cream and parmesan cheese. Stir until everything is combined smoothly.
  • Season with salt, pepper, and garlic powder then add the frozen peas.
  • Stir the peas into the sauce until they all break apart and thaw.
  • Add a ladle of cooked pasta water to the sauce and then add the pasta
  • ReSeason with salt, pepper, garlic powder, Italian seasoning if needed and serve warm.

Video

Keyword cramy pasta, pancetta and peas pasta

Taco Bell Copycat Quesadilla Sauce

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This easy to make Taco Bell copycat quesadilla sauce is the ultimate condiment to anything dunk-able.

Taco Bell Copycat Quesadilla Sauce

From the recipe collection of Tara Ippolito

This Taco Bell copycat quesadilla sauce really is the ultimate condiment.

It goes perfectly with so many things beyond just quesadillas, too. I loved it on my Beef Meximelt!

Taco Bell copycat quesadilla sauce

I’m a big fan of Taco Bell and love going there quesadillas and pretty much every single other thing that they offer.

The dipping sauces they serve there are addicting!

Making their Taco Bell quesadilla dipping sauce at home is so easy and just as delicious.

cheese quesadillas next to sauce

I’m a sucker for condiments in general and this one is an all time favorite.

It’s smooth, creamy and just a little bit spicy.

Never underestimate the power of a good dunking sauce. It can make or breaks the entire meal for me.

Other dipping sauces

If you’re addicted to condiments like I am I have a few more that I know you’d love.

quesadilla Dipping sauce

These can be served with just about anything that’s dunk-able.

Adjusting the heat

This quesadilla sauce is easily adjustable to suit your taste.

If you’d like some more heat, add some more jalapeños. If you’d like less heat, add less.

jalapeños

It’s as simple as that so make it however you’d like to.

How to store quesadilla sauce

Store this quesadilla sauce in an air tight container in the fridge and it should last about 2 weeks.

quesadilla sauce ingredients:

quesadilla sauce ingredients
  • Mayonnaise
  • Sour cream
  • Jalapeños, minced
  • Salt
  • Sugar
  • Paprika
  • Cayenne
  • Garlic powder
  • Onion powder

Instructions

First, add the sour cream and mayonnaise to a medium sized bowl.

sour cream and mayonnaise in a bowl

Now add all the seasoning and sugar.

seasonings added to the sour cream and mayonnaise

Next, add the minced jalapeño. I used fresh but picked jalapeños work fantastic here if you’d like to use those.

chopped jalapeños added to the other ingredients

Then stir everything together.

quesadilla sauce ingredientes mixed together.

Serve immediately or pop it in the fridge until you’re ready to use it.

finished taco bell copycat quesadilla sauce

recipe video

Taco Bell Copycat Quesadilla Sauce

This Taco Bell Copycat Quesadilla Sauce is the ultimate condiment for so many things
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Print Recipe
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Mexican

Ingredients
  

  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon paprika
  • 1 tbs Jalapeno, minced pickled jalapeños work well here too if you'd rather use that
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder
  • 1 teaspoon sugar

Instructions
 

  • Add all of the ingredients to a medium sized bowl. If you'd like the sauce a little spicier, add a little more jalapeños
  • Stir everything together until its evenly combined.
  • Serve it immediately or store it in an air tight container in the fridge until you need it.
Keyword copycat sauce, quesadilla sauce, taco bell quesadilla sauce, taco bell sauce

Beef Meximelt

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Spice up your normal taco night with a beef meximelt instead. They’re super cheesy and absolutely delicious.

Beef Meximelt

From the recipe collection of Tara Ippolito

If you’ve ever had a Beef Meximelt before from Taco Bell consider yourself very lucky.

They removed it from their menu in 2019 and I was not okay with that decision at all.

finished beef meximelt

Unfortunately, no one at Taco Bell cares how I feel about it. So I was left with no choice but to make my own at home.

Thankfully the recipe is super easy so I can have them anytime I want.

beef meximelts done

Now keep in mind this is my version of a beef Meximelt.

I put my own spin on it of course. But it’s as close to the real deal as you can get.

There’s nothing worse then when a restaurant pulls and item that you love from their menu.

taco seasoned ground beef

If you’ve been missing the Taco Bell Beef Meximelt, too, I hope you give this recipe a try. Don't forget to dunk it into this Copy Cat Taco Bell Quesadilla sauce, too!

I know you’re going to love it!

More Dinner Ideas

If you like easy recipes like this one here are a few others you’ll love, too.

dorito taco pizza recipe suggestion

How to spice it up!

It’s very easy to spice these Meximelts up if you like the heat. Here are a few ways to do that:

opened jar of salsa with shredded cheese
  • Use Hot Salsa instead of mild
  • Replace either the cheddar or monetary jack cheese for pepper Jack
  • Add some diced jalapeños
  • Use a spicy/hot flavored taco seasoning packet

Try any one of those options or use them all together to get some real heat into this dish.

Do I really have to shred the cheese myself?

Yes, you absolutely have to shred the cheese yourself. 

It’s a must for this recipe. Don’t take a shortcut here and get the pre shredded cheese in a bag.

shredded cheddar and Monterey Jack cheese

There’s all kinds of chemicals in there like cellulose that keep the cheese from clumping.

That anti clumping stuff is also going to stop the cheese from melting properly.

taco seasoned ground beef on top of shredded cheese and salsa

For this recipe to be the best, the cheeses need to be able to melt perfectly.

Take the extra time to shred the cheese yourself. It will be totally worth it.

Beef Meximelt Ingredients:

beef meximelt ingredients
  • Taco seasoning packet
  • Ground beef
  • Cheddar cheese, shredded
  • Monetary jack cheese, shredded
  • Salsa
  • Tortillas

Instructions

First make the ground beef according to the instructions on the taco seasoning packet.

taco seasoned ground beef in skillet

Now lay down one tortilla.

large four tortilla

Lay some of the shredded cheddar and monetary jack cheese down on the tortilla.

flour tortilla with cheese

Then add some salsa.

flour tortilla with cheese and salsa

Next add some of the ground beef.

flour tortilla with cheese, salsa and taco seasoned ground beef

Now roll the tortilla up like a burrito. (See the below video if you need a visual.)

meximelt rolled up

Lay the beef Meximelt seam side down onto a hot cooking sprayed skillet.

mexielts getting browned in a pan

Toast the Meximelt over medium high heat until it’s nice and golden brown on both sides.

browned meximelts

You can also wrap them in a damp paper towel and microwave them for about 30 seconds.

diagonally cut beef meximelts

Cut them on a diagonal and serve warm with Taco Bell Copycat Quesadilla Sauce.

stacked meximelts

Beef Meximelt recipe video

beef meximelt

Beef Meximelt

A recreation of the incredible Beef Mexielt from Taco Bell.
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Print Recipe Pin Recipe
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Mexican

Ingredients
  

  • 1 pound Ground beef
  • 1 packet Taco seasoning
  • ½ cup Salsa (mild, medium or hot)
  • 1 cup Cheddar cheese, shredded
  • 1 cup Monetary jack cheese, shredded
  • 4 large Flour Tortillas

Instructions
 

  • first, cook the ground beef according to the directions on the taco seasoning packet.
  • Now place the 4 large tortillas down. Add both of the cheeses down onto the tortilla. Try to distribute the cheese evenly between the 4 tortillas
  • Then evenly distribute the salsa on top of the cheese and do the same for the beef.
  • Roll the tortilla up like a burrito. Place them seam side down onto a hot pan that's been sprayed with cooking spray.
  • Cook the tortillas for just a minute or two on each side or until the tortilla browns.
  • Cut them on a diagonal and serve warm

Italian Chicken Nuggets

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Covered in crispy seasoned breadcrumbs and served with warm marinara sauce the whole family will love these Italian chicken nuggets.

Italian chicken nuggets

From the recipe collection of Tara Ippolito

Italian chicken nuggets are the unique recipe that the whole family will love.

I really mean that, too! These are absolutely delicious.

italian chicken nuggets cover photo

I feel like people generally assume that chicken nuggets are reserved for kids but that’s not necessarily true.

And these aren’t really even traditional chicken nuggets anyway.

italian chicken nuggets with marinara sauce

They’re pretty much just chicken cutlets cut into little bite size pieces with warm marinara sauce on the side for dipping.

The marinara sauce makes it!

I love making this family friendly recipe as a snack, side dish or main course.

fried chicken draining

My kids request that I make these all the time.

I’m sure If you give this recipe for Italian chicken nuggets a try you’ll love them just as my family does.

Dipping Sauces

I really love these with warm marinara sauce on the side. I have an awesome simple recipe for that HERE.

If marina sauce isn’t your thing, here are a few dipping sauces you might love, too.

nuggets dipped into sauce

If you like more simple sauces ketchup, bbq sauce and honey mustard are also great options.

What Chicken Should I Use?

I used the chicken tenderloins for this recipe but you can easily use breasts, too.

raw chicken tenderloins

I like tenderloins because it requires less cutting on my part. The tenderloins are the perfect width.

If you want to use breasts, just cut them into little cubes.

chicken tenderloins cut into pieces

Chicken thighs would absolutely work, too. Just do the same and cut them into pieces.

What Breadcrumbs Should I use?

I highly recommend Italian seasoned breadcrumbs for this recipe.

They are Italian chicken nuggets after all.

italian seasoned bread crumbs

You can find Italian seasoned breadcrumbs at any grocery store.

If you prefer panko breadcrumbs, you can use those as well. I just find that for these nuggets, the breadcrumbs are a bit too 'chunky,' if that makes sense.

chicken going into seasoned breadcrumbs

If you don’t have seasoned bread crumbs on hand, you can always use plain breadcrumbs and add some seasoning to them like this:

  • Parsley
  • Basil
  • Italian seasoning
  • Garlic powder
  • Onion powder
  • Salt & pepper.

What oil should I use?

Vegetable, canola or even peanut oil is the best for frying these chicken nuggets because they all have high smoke points.

vegetable oil

I prefer canola or vegetable oil personally. I feel like they both don’t have any flavor to them to transfer to the chicken itself.

Italian Chicken Nuggets Ingredients:

fried chicken nuggets
  • Chicken tenderloins
  • Eggs
  • Milk
  • Salt
  • Pepper
  • Garlic powder
  • Italian seasoned breadcrumbs
  • Canola oil/ vegetable oil

Instructions:

First, cut the chicken tenderloins into 1”-2” pieces.

cubed chicken tenderloins

Then generously season them with salt, pepper and garlic powder.

seasoned cubed chicken

Toss the chicken into the seasoning until it’s evenly coated.

mixing seasoning into the chicken

Now in one shallow bowl, beat together the eggs and milk. (Make an egg wash)

mixing egg wash

In another shallow bowl, add the Italian seasoned breadcrumbs.

seasoned bread crumbs

Next, in batches, take the pieces of chicken and dip them into to egg wash. Let the extra egg run off.

chicken dipped into the egg wash

Then place them into the breadcrumbs and toss them until they’re completely coated.

chicken dipped into the breadcrumbs

Now in a large lipped skillet, heat the oil over medium high heat.

vegetable oil going into the pan

Once it’s hot and ready, carefully add the chicken in batches. Don’t overload the pan.

chicken getting fried

Fry them on all sides until they’re golden brown. This should take only a few minutes on each side because they’re small.

nuggets browning

Once the chicken nuggets are cooked all the way through, remove them from the oil and place them on a wire rack or paper towels to drain.

nuggets draining on a paper towel

Let them cool slightly and place them in a serving dish.

friend italian chicken nuggets in a serving dish

Finally serve them with warm marinara sauce on the side and enjoy!

italian chicken nuggets and marinara sauce

What to serve with Italian chicken nuggets

This is entirely up to you of course but I do have some suggestions that I think would go together perfectly.

Here are a few:

italian chicken nuggets

Italian Chicken Nuggets

The whole family will love these Italian Chicken Nuggets with warm marinara sauce.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Italian

Ingredients
  

  • 1 pound chicken tenderloins
  • salt and pepper to taste
  • 1 tbs garlic powder
  • 1 cup Italian seasoned breadcrumbs
  • 2 large eggs
  • ¼ cup milk
  • canola/ vegetable oil for frying

Instructions
 

  • cut the chicken into 1-2 inch cubes.
  • season the chicken with salt, pepper and garlic powder. Toss the chicken into the seasoning until its evenly coated.
  • In a shallow bowl, beat together the eggs and milk
  • in another shallow bowl, add the bread crumbs
  • dip the chicken pieces into the egg wash (let the extra egg run off) and then coat them in the breadcrumbs (shake off the extra breading, too)
  • Heat the oil over medium high heat in a tall lipped skillet and add the chicken to fry in batches
  • fry the chicken on both sides until its golden brown and cooked all the way through.
  • drain the chicken on either a wire rack or paper towels.
  • serve warm and with marinara sauce on the side for dunking.

Video

Keyword chicken nuggets, italian chicken, italian chicken nuggets