Al Dente Diva

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PEPPERONI PIZZA ROLLS

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These easy pepperoni pizza rolls are made using sliced pepperoni, mozzarella cheese and Italian seasonings baked until golden brown in premade crescent roll dough.

Pepperoni Pizza Rolls

From the recipe collection of Tara Ippolito

These pepperoni pizza rolls are always a huge hit. I’m not sure what to even say about them beyond that.

Everyone absolutely loves when I make them for family parties and get togethers.

They’re the first thing to go, always. My guests usually eat them all before they even have a chance to completely cool down.

Most people love pepperoni pizza so it’s easy to see what this recipe is always such a success.

They’re a great grab and go appetizer for so many different occasions. my kids love them as an after school snack, too.

You can serve them plain or with some warm tomato sauce on the side for dunking.

That’s how I like them!

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

Can these pepperoni pizza rolls be made in the airfryer?

Yes, they absolutely can be made in the air fryer. Just set the temperature to 380 degrees and cook them for about 8-10 minutes.

Check them and adjust the time if needed . The dough should be cooked all the way through and golden brown and the cheese should be melted.

What kind of cheese should I use for these pepperoni pizza rolls?

I really like mozzarella cheese for this recipe. You can add some Parmesan, too if you’d like.

I used slices because that’s what I had but shredded mozzarella cheese would be a great alternative for this recipe.

Do I really have to shred the cheese myself?

Yes, absolutely! 

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 and these pizza rolls will be much better

What kind of dough should I use for these pepperoni pizza rolls?

This recipe works well with a couple of options. I used crescent rolls this time but pizza dough works perfectly well, too.

If you make your own dough, or buy it from a pizza place, just be aware that it may need a little more time to cook.

The pizza dough tends to be a little thicker than the crescent rolls. So adjust that time accordingly.

Other pizza inspired recipes

If you’re a fan of pizza and pizza inspired recipes, here are a few others that I know you’ll love, too.

Pepperoni pizza rolls ingredients

  • Crescent rolls
  • Mozzarella cheese
  • Pepperoni
  • Italian seasoning
  • Butter
  • Garlic powder
  • Salt & pepper
  • Tomato sauce (optional)

Instructions

First, open the crescent dough and roll it flat/ connect the seams using a rolling pin.

Then sprinkle it with Italian seasoning and cover the surface with mozzarella cheese.

Now add the pepperoni slices to the top of the cheese in a single layer.

After that, jelly roll the dough up horizontally and try to pinch the pieces of dough on the end closed.

Next, slice them into about one inch pieces and put them down (cheese and meat side facing up) on either a parchment paper lined baking sheet or in a baking dish.

Then bake them in the oven until the dough is cooked all the way through and the cheese is melted.

When they are done cooking, melt the butter in the microwave and add the Italian seasoning, salt, pepper and garlic power.

Finally brush the butter over the pepping rolls and serve warm and with tomato sauce on the side for dunking! Enjoy.

Pepperoni Pizza Rolls

These pepperoni pizza rolls are made using pepperoni, mozzarella cheese and Italian seasonings baked in premade crescent roll dough.
No ratings yet
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Course Appetizer, Snack
Cuisine American, Italian

Ingredients
  

  • 1 can crescent roll dough
  • 10-12 slices mozzarella cheese
  • 10-12 slices pepperoni (large ones from the deli or use twice as many small ones)
  • 3 tbs butter
  • 2 tbs italian seasoning (divided)
  • 1 tbs garlic powder
  • salt and pepper to taste

Instructions
 

  • First, open the crescent dough and roll it flat/ connect the seams using a rolling pin.
  • Then sprinkle it with Italian seasoning and cover the surface with mozzarella cheese.
  • Now add the pepperoni slices to the top of the cheese in a single layer.
  • After that, jelly roll the dough up horizontally and try to pinch the pieces of dough on the end closed.
  • Next, slice them into about one inch pieces and put them down (cheese and meat side facing up) on either a parchment paper lined baking sheet or in a baking dish.
  • Then bake them in the oven until the dough is cooked all the way through and the cheese is melted. 400 degrees for about 10-13 minutes
  • When they are done cooking, melt the butter in the microwave and add the Italian seasoning, salt, pepper and garlic power.
  • Finally brush the butter over the pepping rolls and serve warm and with tomato sauce on the side for dunking! Enjoy.
Keyword pepperoni pizza rolls, pizza rolls

CLASSIC CHICKEN NOODLE SOUP

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This classic chicken noodle soup is made with shredded rotisserie chicken, sautéed vegetables and egg noodles and is ready in under 30 minutes.

Classic Chicken Noodle Soup

From the recipe collection of Tara Ippolito

Everyone needs a good classic chicken noodle soup recipe in their collection. You never know when you’re going to need it.

Nothing tastes better than a nice big bowl of homemade chicken noodle soup when you’re under the weather.

It’s so much better than any canned version that you ever could buy. Not to mention it’s super easy to make, too.

But you don’t have to be sick to enjoy this soup. Sometime it’s the perfect thing to eat on a cold winter night.

This is the kind of recipe that warms you up fast and for hours. it’s comfort food at its finest.

I make this recipe often during the cooler fall and winter months whether it’s because someone in my house is feeling well or just because we’re craving it.

I hope you give this recipe a try. If you do, I know 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 HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Classic chicken noodle soup variations

Try adding about a quarter cup of heavy cream to the last 10 minutes of cooking time if you’d like to make this soup creamier.

You can also switch the egg noodles out for another pasta if you’d like. Any small pasta like ditalini would be great for this this recipe.

If you’re a citrus fan, feel free to add the juice of lemon, and the zest into the soup. It adds a lot of nice flavor to it.

Other easy soup recipes

If you like simple soup recipes like this one, here are some other delicious ones that I know you’ll love, too.

Classic chicken noodle soup ingredients

  • Olive oil
  • Carrots, chopped
  • Onion, chopped
  • Celery, chopped
  • Garlic, chopped
  • Chicken or vegetable broth
  • Rotisserie chicken, shredded
  • Salt and pepper
  • Garlic powder
  • Thyme, fresh
  • Rosemary, fresh
  • Egg noodles

Instructions

First, in a large pot, heat the olive oil and add the chopped carrots, celery and onions.

Then sauté the vegetables until they’re soft and add the chopped garlic, salt, pepper, rosemary and thyme. Sauté for another minute.

After that, add the chicken broth and raise the heat to medium high.

Now add in the shredded chicken and stir everything together. Let the soup come to a soft boil.

Then add in the egg noodles and cook them until they're soft.

Finally, reseason the sauce if needed and serve warm.

classic chicken noodle soup

This classic chicken noodle soup is made with shredded rotisserie chicken, sautéed vegetables and egg noodles and ready in under 30 minutes.
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Course Soup
Cuisine American

Ingredients
  

  • 3 tbs Olive oil
  • 2 large Carrots, peeled and diced
  • 1 large Onion, chopped
  • 3 Celery stalks, chopped
  • 4 tbs Garlic, minced
  • 11 c Chicken broth
  • 1 Rotisserie chicken, shredded
  • 1 10oz Egg noodles
  • 4 sprigs Thyme, fresh
  • 2 tbs Rosemary, fresh and chopped
  • 1 tbs Garlic powder
  • Salt and pepper to taste

Instructions
 

  • First, in a large pot, heat the olive oil and add the chopped carrots, celery and onions.
  • Then sauté the vegetables until they’re soft. This should take about 10-12 minutes. Dont rush this process. You really want to be sure the vegetables are soft. Add the chopped garlic, salt, pepper, rosemary and thyme. Sauté for another minute.
  • After that, add the chicken broth and raise the heat to medium high. Season wiht salt, pepper and garlic powder.
  • Now add in the shredded chicken and stir everything together. Let the soup come to a soft boil.
  • Then add in the egg noodles and cook them until they're soft.This should take about 5 minutes.
  • Finally, re season the sauce if needed and remove the thme stems. Serve warm in individual bowls. Enjoy!
Keyword chicken noodle soup, classic chicken noodle soup

THE BEST RED SANGRIA

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The best red sangria is made with a dry red wine and just a few other simple ingredients for an incredibly delicious party drink.

The Best Red Sangria

From the recipe collection of Tara Ippolito

This truly is the best red sangria recipe, ever. And trust me, I’ve made a lot.

Hosting parties has always been something that I genuinely love to do.

Besides the usual appetizers and grazing platters, I’ll usually set up a nice bar with a variety of liquor options for my guests, too.

Christmas party sangria 2011

Over the years, I’ve made a welcome drink for most parties that I’ve hosted.

I really love a help yourself approach and also shared experience. So like to have something out for everyone to enjoy together.

Sometimes I experiment with spiked punches and mixed cocktails but I always come back to sangria.

It seems to be the overall crowd pleasing winner. The recipes that I've tried have varied from one year to the next.

Some sangria recipes call for champagne, some say the key is marinating the fruit but none have been as great at this recipe that I’m sharing today.

And the best part is that it’s so easy! Just combine all of the ingredients and serve.

It’s doesn’t get much simpler than that.

Every time I make this for friends and family they always compliment me on how delicious it is and there’s never a drop left.

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

Fast. Simple. Delicious.

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

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

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

What kind of red wine should I use?

The best red sangria is made with a dry red wine. A Cabernet or Merlot would both be perfect choices for this one.

Whatever brand you’d like to use is completely up to you.

Can I add some carbonation?

I always say that recipes are a guide and to make them your own so with that thinking, yes.

However, I will say that with all of the sangria recipes that I’ve tried, this is the only one that hasn’t included something carbonated like champagne or sprite and it’s by far the best.

It’s your choice but I would advise against it.

Can I make the best red sangria ahead of time?

You can make this sangria ahead of when your guests get there by an hour or so but that’s as far as I’d go.

This isn’t a typical sangria recipe that requires refrigeration so it’s best to make and serve right away.

The best red sangria ingredients

  • Dry red wine (like Merlot or Cabernet)
  • Apricot brandy
  • Peach schnapps
  • Tripple Sec
  • Orange juice
  • Pineapple juice
  • Dried fruit/ fresh fruit fit garnish ( optional)

Instructions

First, pour all of the ingredients into a pitcher and stir them together.

Then garnish with dry or fresh fruit if you prefer.

Finally, serve room temperature and enjoy, cheers!

The Best Red Sangria

The best red sangria is made with a dry red wine and just a few other simple ingredients for an incredibly delicious party drink.
No ratings yet
Print Recipe Pin Recipe
Course Drinks
Cuisine American

Equipment

  • large pitcher

Ingredients
  

  • 1 (double bottle) 1.5 l Dry red wine (Cabernet or Merlot)
  • 1 c Apricot Brandy
  • ½ c Peach Shnapps
  • ¼ c Tripple Sec
  • ¾ c Orange Juice (no pulp)
  • ½ c Pineapple juice
  • fresh or dried fruit for garnish (optional)

Instructions
 

  • In a large pitcher, combine all of the ingredients together.
  • Pour into individual portions, garnish if desired and serve immediately. Cheers!
Keyword red sangria, red wine sangria, the best red sangria

CREAMY PESTO ALFREDO SAUCE

by 3 Comments

Creamy pesto alfredo sauce is simply made by adding a little premade pesto to an easy homemade alfredo sauce.

Creamy Pesto Alfredo Sauce

From the recipe collection of Tara Ippolito

This creamy pesto alfredo sauce recipe will be one you make again and again for sure.

It’s hard for me to make my regular alfredo sauce now that I’ve shared this recipe with my friends and family.

They always ask me if I’m going to add a little pesto to the sauce. It’s that easy so I usually do.

You will not believe how much flavor a little bit of pesto brings to the creamy alfredo sauce.

I love alfredo already but the pesto just takes it to a completely different level. It’s so incredibly delicious.

Im sure that this recipe will become a fast favorite if you just give it 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 jarred pesto?

I usually use jarred pesto because I always have that on hand.

Friends like to give me their freshly made pesto sauce a lot, too. I love to use that in this sauce when I can.

Whether you have fresh or jarred pesto, either one will be work here.

Tips for softening cream cheese

Lots of recipes call for softened cream cheese and there are a few ways that you can do it.

First, just take it out of the fridge and toss it onto the counter for about 30 minutes. That’s all there is to it! The cream cheese will be perfect after that time.

Second, you can add it (still sealed) to a bowl of warm water. This method will take even faster. About 10-15 minutes.

And last but not least, you can always use the trusty microwave. Take the cream cheese out of the package and place it onto a plate. Microwave it for 30 seconds – 1 minute and you’re done!

What can I serve this creamy pesto Alfredo sauce with?

The great thing about pasta is that it can be served with just about anything.

I like to serve this with my baked Italian meatballs or chicken cutlets.

Add a nice vegetable like frozen roasted green beans or roasted broccoli and that’s all it takes to put a delicious meal together.

Other easy pasta dishes

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

Creamy pesto alfredo sauce ingredients

  • Butter
  • Minced garlic
  • Cream cheese
  • Heavy cream
  • Parmesan cheese
  • Salt and pepper to taste
  • Garlic powder
  • Pesto sauce
  • Pasta

Instructions

First, melt the butter in a large lipped skillet and add the chopped garlic. Sauté the garlic for 1-2 minutes over medium high heat.

Now add the softened cream cheese and heavy cream and stir that in until the cream cheese is melted in to the sauce.

Next, add in the grated Parmesan cheese and garlic power and stir it in until the Parmesan is melted.

Then add in the pesto sauce. Feel free to add more or less depending on what you like. It’s easily adjustable.

Now stir it all together until it’s evenly combined.

After that, stir in a ladle of pasta water into the sauce and reason it if you think it needs it.

Finally, serve the sauce over the pasta of your choice and enjoy!

Creamy Pesto Alfredo Sauce

Creamy pesto alfredo sauce is simply made by adding a little premade pesto to an easy homemade alfredo sauce.
No ratings yet
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Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 1 stick butter
  • 5 cloves garlic, minced
  • 4 oz cream cheese, room temp
  • 1 c heavy cream
  • ½ c parmesan cheese
  • ¼ c pesto sauce
  • salt and pepper to taste
  • 1 tbs garlic powder
  • 1 lb pasta of your choice
  • 1 ladel pasta water

Instructions
 

  • First, melt the butter in a large lipped skillet and add the chopped garlic. Sauté the garlic for 1-2 minutes over medium high heat.
  • Now add the softened cream cheese and heavy cream and stir that in until the cream cheese is melted in to the sauce.
  • Next, add in the grated Parmesan cheese and garlic power and stir it in until the Parmesan is melted.
  • Then add in the pesto sauce and stir it all together until it’s evenly combined.
  • After that, stir in a ladle of pasta water into the sauce and reason it if you think it needs it.
  • Finally, serve the sauce over the pasta of your choice and enjoy!
Keyword creamy pesto alfredo, creamy pesto alfredo sauce, pesto alfredo sauce

GINNY’S CHICKEN

by 12 Comments

Ginny chicken is made with chicken cutlets, cheese, asparagus and gravy baked together for a super easy and impressive dinner.

From the recipe collection of Tara Ippolito

ginnys chicken

Ginny's Chicken comes straight from my Food With Friends series, where I share recipes made by my real life friends and family. Today's dish is from our family friend Ginny, who has been making this chicken for years and swears it's the easiest crowd pleaser on earth. And guess what? She was 100% correct! It's tender, cheesy, fresh, and cozy gravy all at once and baked together into the kind of comfort food you don't forget. It's simple, nostalgic, and absolutely delicious - just like every great recipe passed down from a friend.

Not only does this delicious dinner look impressive, but it gives the impression that you worked all day in the kitchen. That couldn't be less true. This recipe is super easy to make and comes together in absolutely no time. Its the perfect thing to whip up on a busy weeknight. Since Ginny put me on to this incredible recipe, I've made it so many times that I've lost count. I hope you give this one a try because I know you'll love it, too!

Ingredients

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

  • Chicken Breast- A mild flavored protein that acts as the heart of the dish.
  • Steamed Asparagus- A bright, crisp bite that balances the richness of the gravy.
  • Seasoned Breadcrumbs- I love and used the brand 4C Breadcrumbs here. They add crunch, flavor and texture to the chicken
  • Butter- Adds a rich buttery flavor and lots of golden brown color to the chicken
  • Garlic- Minced or Jarred would both be ok to use. Infuses the earthy, garlicy flavor into the butter and chicken.
  • Parmesan Cheese- Adds a salty, nutty layer of flavor
  • Chicken Gravy- Savory and comforting and ties the whole dish together. I used Heinz brand for this recipe.
  • White American Cheese- Melt in your mouth creaminess that coats the chicken and asparagus in that salty, buttery richness.

Instructions

Heres how to make this delicious chicken dinner. You can find the full ingredients list and instructions in the recipe card below.

Preheat the oven to 350 degrees

Coat each of the chicken breast in seasoned breadcrumbs on both sides. In a large pan, melt the butter over medium high heat and add the garlic. Saute for one minute then add the chicken and brown it on both sides.

Note: You can add a little more butter if needed.

Once the chicken breast is done, remove them from the pan and add them side by side to a large baking sheet. Sprinkle each piece with Parmesan cheese and add a half a slice-full silice of white American cheese to the top.

Note: Get the White American cheese from the deli section of your grocery store and avoid the pre sliced, plastic packaged ones. It will taste and melt much better.

Top the cheese with 3 pieces of steamed asparagus and another slice-half a slice of American cheese.

Note: Add a full slice of cheese to larger chicken breasts.

In the same pan that you browned the chicken breast in, add the can of chicken gravy over medium high heat. Stir it into the butter and scrape the pan to lift up any browned breadcrumb bits.

Spoon the gravy evenly over each piece of chicken and bake for 30 minutes. Serve warm and enjoy!

What Can I Serve This With?

We love eating this chicken over some Sour Cream Mashed Potatoes or French Onion Rice. A nice side salad and some Homemade Garlic Bread would go wonderfully with this, too.

Can I Steam The Asparagus In The Microwave?

Yes, you can! Just place the trimmed asparagus into a microwave safe dish with 2-3 tbs of water. Cover the dish with a microwave safe plate or plastic wrap (leaving a small hole for a vent) and microwave on high for 3-5 minutes or until bright and tender.

Can I Substitute The American Cheese?

Technically, yes, you can substitute the white American cheese here in this recipe but I highly recommend giving it a try as is first. The American cheese gives it such a nice flavor. If you still want to try something different, Provolone, mozzarella or white cheddar would all be great alternatives.

Storage

Let the chicken cool completely and place it into an air tight container. It can last in the refrigerator for up to three days. This can be frozen, also. Just place it into a freezer safe air tight container and it can last for up to three months.

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 air tight, freezer safe and dishwasher safe, too.
  • Garlic Press- Rust proof and dishwasher safe with a larger bowl for larger garlic cloves.
  • Large Baking Sheet- Aluminized steel, non stick and the perfect size for this.
ginnys chicken

Ginny's Chicken

Ginny chicken is made with chicken cutlets, cheese, asparagus and gravy baked together for a super easy and impressive dinner.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 8 Chicken Breasts, thinly sliced
  • 24 Stalks Asparagus, steamed
  • 3 Tbs Garlic, chopped
  • 12 Oz Jar Chicken Gravy
  • 1 Cup Seasoned Breadcrumbs
  • 1 Stick Butter
  • 8 Slices White American Cheese
  • ½ Cup Parmesan cheese

Instructions
 

  • Preheat the oven to 350 degrees
  • Coat each of the chicken breast in seasoned breadcrumbs on both sides. In a large pan, melt the butter over medium high heat and add the garlic. Saute for one minute then add the chicken and brown it on both sides.
  • Once the chicken breast is done, remove them from the pan and add them side by side to a baking sheet. Sprinkle each piece with Parmesan cheese and add a half a slice of American cheese to the top.
  • Top the cheese with 3 pieces of steamed asparagus and another half slice of American cheese.
  • In the same pan that you browned the chicken breast in, add the can of chicken gravy over medium high heat. Stir it into the butter and scrape the pan to lift up any browned breadcrumb bits.
  • Spoon the gravy evenly over each piece of chicken and bake for 30 minutes. Serve warm and enjoy!
Keyword ginnys chicken

Other Easy Chicken Recipes

If you like super easy to make chicken recipes like this one, you have to try Chicken Divan, Cheesy Baked Caesar Chicken and Chicken And Stuffing Casserole.

CLASSIC STUFFED BELL PEPPERS

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These classic stuffed bell peppers are filled with seasoned ground beef, tomato sauce, rice and just a few other simple ingredients for a delicious and easy meal.

Classic Stuffed Bell Peppers

From the recipe collection of Tara Ippolito

I absolutely love this classic stuffed bell peppers recipe.

I used to eat this all the time as a kid and making it now just takes me right back to my childhood dinner table.

Whenever my mother would serve these I’d get so exited. It was truly one of my favorite dinners.

Now that I’m older and make this recipe for my own family, I’ve realized that it really is the perfect meal.

There’s everything you’d need for a complete, full dinner all right here stuffed into one little pepper.

And they happen to look pretty cute and interesting, too.

A dinner that tastes amazing, is easy to make and looks impressive hits all the marks for me.

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

Fast. Simple. Delicious.

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

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

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

How I make these classic stuffed bell peppers low carb?

Making these stuffed peppers low carb is super easy to do.

Just simply omit the rice and you’re good to go. Follow the recipe exactly and leave the rice out.

The peppers will still be absolutely delicious without all of the carbs.

Do I have to use beef for this classic stuffed bell peppers recipe?

Nope, you don’t have to use ground beef for this recipe. I just happed to think it tastes the best.

Feel free to swap the beef out for ground chicken or turkey.

You could even omit the beef completely if you’d prefer a vegetarian option.

Other easy dinner ideas

If you like simple and easy dinner recipes like this one, here are some more that I know you’ll love, too.

Classic stuffed bell peppers ingredients

  • Bell peppers
  • Olive oil
  • Onion, chopped
  • Garlic, minced
  • Ground beef
  • Tomato sauce (jarred or use my homemade recipe for simple tomato sauce)
  • Minute Rice, cooked
  • salt and pepper to taste
  • italian seasoning
  • garlic powder
  • Parmesan cheese (optional)

Instructions

First, cut the tops off the bell peppers, take the seeds out and season the inside with salt.

Then flip them upside down, rub them in a tiny bit of olive oil and lightly salt them again. Place them in a 375° oven for about 5 minutes to soften up a bit.

Now, in a large skillet sauté the onion and garlic in a little bit of olive oil, salt and pepper.

Once the onion starts to soften, add the ground beef and season it with salt, pepper, garlic powder and Italian seasoning.

Then brown the ground beef while breaking it into small pieces.

Once the beef is browned, stir in the tomato sauce and let it simmer for just a minute or two before stirring in the cooked rice.

After the peppers are done, carefully place them standing upright in a baking dish.

Now spoon the filling into each pepper until it’s stuffed to the top.

Then sprinkle the top with some Parmesan cheese if you’d like and place them back into the oven for about 20 minutes.

Finally let them cool slightly and enjoy.

Classic Stuffed Bell Peppers

These classic stuffed bell peppers are filled with seasoned ground beef, tomato sauce, rice and just a few other simple ingredients for a delicious and easy meal.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 6-8 large bell peppers, green
  • 3 tbs olive oil (divided)
  • 1 lb ground beef
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 24 oz can tomato sauce
  • 1 c white rice, cooked
  • salt and pepper to taste
  • 2 tbs italian seasoning
  • 1 tbs garlic powder
  • parmesan cheese (optional)

Instructions
 

  • First, cut the tops off the bell peppers, take the seeds out and season the inside with salt.
  • Then flip them upside down, rub the outside in a tiny bit of olive oil and lightly salt them again. Place them in a 375° oven for about 5 minutes to soften up a bit.
  • Now, in a large skillet sauté the onion and garlic in a little bit of olive oil, salt and pepper.
  • Once the onion starts to soften, add the ground beef and season it with salt, pepper, garlic powder and Italian seasoning.
  • Then brown the ground beef while breaking it into small pieces.
  • Once the beef is browned, stir in the tomato sauce and let it simmer for just a minute or two before stirring in the cooked rice.
  • After the peppers are done, carefully place them standing upright in a baking dish.
  • Now spoon the filling into each pepper until it’s stuffed to the top.Then sprinkle the top with some Parmesan cheese if you’d like and place them back into the oven for about 20 minutes.
  • Finally let them cool slightly and enjoy.
Keyword classic stuffed peppers, stuffed peppers

BAKED BUTTER CHICKEN DRUMSTICKS

by 7 Comments

These baked butter chicken drumsticks are made with seasoned butterflied chicken drumsticks baked in a pat of butter until golden brown.

Baked Butter Chicken Drumsticks

From the recipe collection of Tara Ippolito

These baked butter chicken drumsticks are on heavy rotation here at my house.

My kids ask for them so often that I wind up making them about once a week.

They’re so easy to put together and taste amazing. So whenever they ask, they get absolutely no pushback from me.

I can serve them with so many different side dishes too.

They go great with just about anything you can think of.

Butterflying the drumsticks really ensures that all of the flavors from the seasoning really get into the chicken.

And that little bit of butter baked on top really goes a long way.

Which makes every bite as good as the first.

I hope you give this recipe a try, I know if you do 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.

Can I make these baked butter chicken drumsticks in the air fryer?

Yes, you can make this drumsticks in the air fryer, too, if you’d like.

Just follow the recipe as is and place them into the air fryer basket.

Air fry them for about 20 minutes at 400° or until the chicken is cooked all the way through.

Do I have to use drumsticks?

Not at all, you don’t have to use chicken drumsticks for this recipe if you’d prefer not to.

I’d suggest swapping them out for chicken thighs. They will be so flavorful and juicy!

Chicken breast would work here too. Whatever you choose, just please be sure to adjust the cooking times accordingly.

The butterflied drumsticks cook faster so please be aware of that.

What can I serve these baked butter chicken drumsticks with?

This recipe is fantastic because it can go with just about any sides you’d like.

I personally love this chicken with some rice or potatoes and a vegetable.

Here are some ideas for side dishes that I know you’ll love.

How do I butterfly the chicken legs?

Ok, so I’m not a chef. I’m just a home cook who loves making food and trying new recipes.

I’m sure there’s a great way that a chef would explain this but for me, I’d just explain it simply like this.

Take your sharp knife and run it down the bone of the chicken drum stick until it slices the meat open and off the bone.

Do this in two or three sections until the chicken is spilt open and the meat is separated from the bone but still attached on the top.

This will not only let all that delicious seasoning seep into the chicken but it will also allow it to cook faster, too.

Baked butter chicken drumsticks ingredients

  • Chicken Drumsticks
  • Olive oil
  • Salt and pepper
  • Paprika
  • Garlic powder
  • Onion powder
  • Chicken bullion
  • Butter

Instructions

First, pat the chicken dry and using a sharp knife, carefully butterfly the drumsticks and place them in a large bowl.

Now add all of the other ingredients and mix them into the chicken until they’re evenly combined.

Then place them down into a baking dish or baking sheet and place a pat of butter on top of each one.

Next, place them in the oven for about 30 minutes or until the chicken is cooked all the way through. Butterflying the chicken will make it cook a little faster.

After that, transfer the chicken to a serving tray and pour the pan dripping over it. You can strain the drippings if you’d like to create a smoother version of the sauce.

Finally, serve warm and enjoy!

Baked Butter Chicken Drumsticks

These baked butter chicken drumsticks are made with seasoned butterflied chicken drumsticks baked in a pat of butter until golden brown.
No ratings yet
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Course Main Course
Cuisine American

Ingredients
  

  • 6-8 chicken drumsticks
  • 2 tbs olive oil
  • salt and pepper to taste
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 tbs paprika
  • 1.5 tbs chicken bullion
  • ½ stick butter

Instructions
 

  • First, pat the chicken dry and using a sharp knife, carefully butterfly the drumsticks and place them in a large bowl.
  • Now add all of the other ingredients and mix them into the chicken until they’re evenly combined.
  • Then place them down into a baking dish or baking sheet and place a pat of butter on top of each one.
  • Next, place them in a 400 degree oven for about 30 minutes or until the chicken is cooked all the way through. Butterflying the chicken will make it cook a little faster.
  • After that, transfer the chicken to a serving tray and pour the pan dripping over it. You can strain the drippings if you’d like to create a smoother version of the sauce.
  • Finally, serve warm and enjoy!
Keyword baked butter chicken drumsticks, baked chicken drumsticks

HOMEMADE SPAGHETTIOS

by 1 Comment

These homemade spaghettios are just like your childhood favorite made using ring shaped pasta and mini meatballs cooked in a flavorful tomato sauce.

Homemade Spaghettios

From the recipe collection of Tara Ippolito

Homemade spaghettios are just like your childhood favorite but better!

I used to love eating canned spaghettios as a kid. My mother would make these all the time for my siblings and I after school.

Fishing out the meatballs was always my favorite part. As I got older and my taste in food began to shift, I lost interest in eating them.

But seeing the cans on the shelves at the grocery store brought back all of that wonderful childhood nostalgia.

One afternoon my sister brought me over some pasta boxes and one of them was the anellini or “O” shaped variety.

I immediately thought of how awesome it would be to recreate my old childhood favorite after school snack.

Needless to say, I did wind up making it for a family party and it was a huge hit. Everyone loved it so much.

It was so nice to bring back the memories of childhood for the adults and the kids absolutely loved the pasta “rings” and mini meatballs.

I hope you give this recipe a try, I know that if you do you’ll love it 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 sauce should I use for these homemade Spaghettios?

The sauce you use for this recipe is completely up to you.

I used a jar of Carbone Marinara sauce because that’s what I had but feel free to use homemade tomato sauce or whatever brand you like.

I have a great simple tomato sauce recipe HERE.

If you choose homemade sauce instead of jarred use about 3-4 cups.

Where can I find “O” shaped pasta?

Finding this pasta shouldn’t be too tough. Most grocery stores in Jersey carry it at least.

You may see it called “rings” or “Anellini” on the shelves.

Most grocery stores, Italian delis and even Amazon will be sure to have it.

What meatballs should I use for this homemade spaghettios recipe?

I have a great recipe for Classic Italian Meatballs HERE.

I think they’re perfect for this pasta recipe but feel free to use your own recipe, too.

Some people would like to take a short cut, or simply don’t want to make them for whatever reasons and that’s ok!

Frozen meatballs could absolutely be used here, too.

Just be sure to get the smaller sized cocktail option. They will work best for this.

Other easy homemade pasta recipes

If you like easy and delicious pasta dishes like this one, here are some other great recipes that I know you’ll love.

Homemade Spaghettios ingredients

  • Meatball Mix (or frozen meatballs)
  • Olive oil
  • “Ring” shaped pasta
  • Tomato sauce
  • Chicken or vegetable broth
  • Shredded basil
  • Parmesan cheese (optional)

Instructions

First, take your meatball mixture and roll it into balls about 1 inch in diameter or smaller if you'd like. (If you’re choosing to use frozen meatballs, make them according to the directions on the package).

Now, in a large skillet, pan fry the meatballs in a little olive oil until they are golden brown all the way around.

Then remove the meatballs and set them aside. Keep them warm until we need them again.

Next, carefully transfer most the hot oil in the pan someplace that it can cool. Leaving about 1-2 tbs in the skillet.

In the same skillet, over medium high heat add the tomato sauce and chicken broth.

Then bring it up to a gentle boil and add the pasta rings and shredded basil.

They should take about 10-15 minutes to cook. If you feel like the sauce is getting too thick, feel free to add a little more broth.

Once the rings are soft, add in the cooked meatballs and stir everything together.

Finally, transfer the spaghettios to a serving dish and add some Parmesan cheese on top (optional).

Serve warm and enjoy!

Homemade Spaghettios

These homemade spaghettios are just like your childhood favorite made using ring shaped pasta and mini meatballs cooked in a flavorful tomato sauce.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 lb Meatball mix (use my recipe above or your own) or frozen cocktail meatballs.
  • ¼ c olive oil
  • 1 lb "ring" pasta
  • 24 oz pasta sauce
  • 4 c chicken or vegetable broth
  • 5-10 leaves fresh shredded basil
  • ¼ c parmesan cheese

Instructions
 

  • First, take your meatball mixture and roll it into balls about 1 inch in diameter or smaller if you'd like. (If you’re choosing to use frozen meatballs, make them according to the directions on the package).
  • Now, in a large skillet, pan fry the meatballs in a little olive oil until they are golden brown all the way around.
  • Then remove the meatballs and set them aside. Keep them warm until we need them again.
  • Next, carefully transfer most the hot oil in the pan someplace that it can cool. Leaving about 1-2 tbs in the skillet.
  • In the same skillet, over medium high heat add the tomato sauce and chicken broth.
  • Then bring the liquid up to a gentle boil and add the pasta rings and shredded basil.
  • They should take about 10-15 minutes to cook. If you feel like the sauce is getting too thick, feel free to add a little more broth.
  • Once the rings are soft, add in the cooked meatballs and stir everything together.
  • Finally, transfer the spaghettios to a serving dish and add some Parmesan cheese on top (optional). Serve warm and enjoy!
Keyword homemade spaghettios, homemade spaghettios recipe, spaghettios recipe

CHEESY REFRIED BEAN DIP

by 6 Comments

This delicious cheesy refried bean dip is the perfect, creamy and cheesy party appetizer that’s super easy to make.

Cheesy Refried Bean Dip

From the recipe collection of Tara Ippolito

This cheesy refried bean dip is the perfect appetizer to make for a crowd.

I’ve noticed more and more of my family and friends have been going vegetarian over the last few years.

Choosing what to make for parties can get a little tricky when trying to take everyone’s diets into consideration.

This bean dip is the perfect thing!

Everyone absolutely loves this recipe whether they avoid eating meat or not.

The beans bake so well with the cheese and other ingredients. It really is the perfect dip consistency.

I love that the toppings are all customizable so there’s freedom to really load it up if you’d like to.

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

Fast. Simple. Delicious.

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

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

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

How can I make this cheesy refried bean dip spicy?

I absolutely love spicy food but not everyone does.

When I’m making food for a party, I try to cater to the majority.

If you’d like to spice this dip up though, that’s absolutely doable! Here are some great ways to do that

  • Add 1-2 tbs of hot sauce to the mixture before baking
  • Choose a spicer cheese like pepper jack
  • Try using hot salsa instead or mild or medium
  • Use a Hot & Spicy taco seasoning packet
  • Add in some diced jalapeños or chilis to the actual dip itself or use them as toppings.

Do I really have to shred the cheese myself?

Yes, absolutely! 

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 and this cheesy refried bean dip will turn out much creamier.

Other easy dip recipes

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

What toppings can I use for this cheesy refried bean dip?

I chose to add some freshly chopped parsley and diced tomatoes to the dip as a topping but the choice is yours.

Diced red onion, jalapeños, olives and whatever else you can think of would all be great choices.

Feel free to use your imagination and customize it to your own preferences.

How to soften cream cheese

Lots of recipes call for softened cream cheese and there are a few ways that you can do it.

First, just take it out of the fridge and toss it onto the counter for about 30 minutes. That’s all there is to it! The cream cheese will be perfect after that time. 

Second, you can add it (still sealed) to a bowl of warm water. This method will take even faster. About 10-15 minutes. 

And last but not least, you can always use the trusty microwave.

Take the cream cheese out of the package and place it onto a plate. Microwave it for about 30 seconds and you’re done!

Cheesy refried bean dip ingredients

  • Refried beans
  • Softened cream cheese
  • Sour cream
  • Taco seasoning
  • Hand shredded cheddar cheese
  • Hand shredded Monterey Jack cheese
  • Salsa (mild or medium)
  • Tostitos chips
  • Diced tomatoes & freshly chopped parsely for garnish (optional

Instructions

First, in a large bowl, add all of the ingredients besides the tortilla chips, half of the cheeses and optional toppings.

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

Then, add it to a baking dish and smooth it out evenly.

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

Now, bake it at 350° for about 20 minutes or until the cheese is melted and the sides are bubbly.

Finally, let it cool slightly and add the parsley and chopped tomatoes as a garnish if you’d like.

Serve with tortilla chips and enjoy!

Cheesy Refried Bean Dip

This delicious cheesy refried bean dip is the perfect, creamy and cheesy party appetizer that’s super easy to make.
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 16 oz can Refried Beans
  • 4 oz Cream Cheese, Softened
  • ½ c Sour Cream
  • 3 tbs Taco Seasoning
  • 1 c Cheddar Cheese, Hand Shredded
  • 1 c Monterey Jack Cheese, Hand Shredded
  • ¼ c Salsa
  • Diced tomatoes & freshly chopped parsley for garnish (optional)

Instructions
 

  • First, in a large bowl, add all of the ingredients besides the tortilla chips, half of the cheeses and optional toppings. (We're going to save some cheese to top it off before its baked).
  • Now, mix everything together until it’s evenly combined and add it to a baking dish or cast iron skillet and smooth it out evenly.
  • Next, sprinkle the top with the rest of the cheese and bake it at 350° for about 20 minutes or until the cheese is melted and the sides are bubbly.
  • Finally, let it cool slightly and add the parsley and chopped tomatoes as a garnish if you’d like.
  • Serve with tortilla chips and enjoy!
Keyword bean dip, cheesy refried bean dip, refried bean dip

CHEESY BEEF ENCHILADAS

by 4 Comments

These delicious cheesy beef enchiladas are made with taco seasoned ground beef and shredded cheese rolled into a tortilla and baked in red enchilada sauce until hot and bubbly.

Cheesy Beef Enchiladas

From the recipe collection of Tara Ippolito

These cheesy beef enchiladas are the perfect busy weekday dinner.

They can feed a crowd and are absolutely delicious. Not to mention they’re super easy to put together, also.

Enchiladas really fill you up, too. They’re a real “stick to your ribs” kind of meal.

My family usually requests that I make this recipe a lot once it’s a little cooler out.

So we usually maket this the most in the fall or winter when the temperature starts to drop here in Jersey.

It keeps everyone full and happy for hours. This is comfort food at its best.

Plus, to be honest, I love anything that I can put sour cream on. It’s my favorite!

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

Fast. Simple. Delicious.

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

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

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

How can I make these cheesy beef enchiladas spicy?

If you’d like to spice these enchiladas up, that’s absolutely doable! Here are some great ways that you can do that.

  • Add 1-2 tbs of hot sauce to the beef mixture before baking 
  • Choose a spicer cheese like pepper jack
  • Use a Hot & Spicy taco seasoning packet instead of a mild one.
  • Add in some diced jalapeños or chilis to the actual dip itself or use them as toppings. 

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 and these cheesy beef enchiladas will turn out much creamier.

What tortillas should I use for these cheesy beef enchiladas?

The choice is always yours but I like to use flour tortillas for this recipe. Only because I’m not a huge fan of corn.

Most people do prefer corn tortillas for enchilada recipes in general though. The flour ones do tend to get soggy.

Please use whatever you’d like. Either corn or flour tortillas would work for this one.

Other Mexican inspired recipes

If you like easy and delicious Mexican inspired recipes like this one, here are some others that I know you’ll love, too.

Cheesy beef enchiladas ingredients

  • Ground beef
  • Oil
  • Onion, chopped
  • Bell pepper, chopped
  • Taco seasoning
  • Cheddar cheese, hand shredded
  • Monterey Jack cheese, hand shredded
  • Red enchilada sauce
  • Med- large sized tortillas
  • Parsley/ cilantro for garnish (optional)
  • Sour cream (optional)

Instructions

First, heat the oil in a large skillet and sauté the bell pepper and onion for 5 minutes.

Then add the ground beef. Break it into small pieces and cook it until the beef is brown.

Now drain the grease and follow the cooking directions on the back of the taco seasoning packets. You are using 2 for 1.5 lbs of beef.

Next, turn the heat off and add enchilada sauce and half of the shredded cheese.

Then stir everything together until it’s evenly combined.

Now evenly distribute the beef filling into the center of each tortilla.

After that, roll each tortilla up and place them seam side down into a greased baking dish.

Next, pour more enchilada sauce over the rolled tortillas and top it with the rest of the shredded cheeses.

Then bake them at 350° for about 20- 25 minutes or until the cheese is melted and the sides are hot and bubbly.

Finally, let them cool slightly, garnish with either parsley or cilantro and serve with sour cream.

Cheesy Beef Enchiladas

These delicious cheesy beef enchiladas are made with taco seasoned ground beef and cheese rolled into a tortilla and baked in red enchilada sauce until hot and bubbly.
5 from 2 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Mexican

Ingredients
  

  • 1.5 lbs ground beef
  • 2 oz taco seasoning (2 packets)
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 1 lb cheddar cheese, hand grated (divided)
  • 1 lb monteray jack cheese, hand grated (divided)
  • 6-8 med tortillas
  • 20 oz red enchilada sauce
  • fresh parsley or clantro for garnish (optional)
  • sour cream (optional)

Instructions
 

  • First, heat the oil in a large skillet and sauté the bell pepper and onion for 5 minutes.
  • Then add the ground beef. Break it into small pieces and cook it until the beef is brown. Drain the grease and follow the cooking directions on the back of the taco seasoning packets. You are using 2 for 1.5 lbs of beef.
  • Next, turn the heat off and add enchilada sauce and shredded cheese. Stir everything together until it’s evenly combined.
  • Now evenly distribute the beef filling into the center of each tortilla. Roll each tortilla up and place them seam side down into a greased baking dish.
  • Next, pour more enchilada sauce over the rolled tortillas and top it with the rest of the shredded cheeses.
  • Then bake them at 350° for about 20- 25 minutes or until the cheese is melted and the sides are hot and bubbly.
  • Finally, let them cool slightly, garnish with either parsley or cilantro and serve with sour cream.
Keyword beef enchiladas, cheesy beef enchiladas

CREAMY CHICKEN COSTOLETTA

by 6 Comments

This creamy chicken costoletta is just like The Cheesecake Factory’s famous dish made with crispy chicken cutlets served over mashed potatoes and roasted asparagus in a creamy white lemon cheese sauce.

Creamy Chicken Costoletta

From the recipe collection of Tara Ippolito

If you’re a Cheesecake Factory fan like me, I’m sure you know about their chicken costoletta.

It’s one of my all time favorite dishes to order there.

The crispy chicken over their mashed potatoes and asparagus covered in that cheesy lemon cream sauce is just so incredibly good.

One day when I was craving this at home I had the idea to give it a try myself and I’m so happy that I did.

It was a huge hit at my house. My family and I absolutely loved it.

It was much easier to make than I expected, too.

My family told me that I needed to make it again very soon. Which for me means this one is a keeper!

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

Fast. Simple. Delicious.

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

It’s 60 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.

How do I roast asparagus for this creamy chicken costoletta?

This recipe calls for roasted asparagus which is super easy to do.

First, cut off the woody ends of the asparagus and toss them in a little olive oil, salt and pepper.

Then place them on a parchment paper lined baking sheet in a single layer and bake them at 425° for 12-15 minutes.

That’s all there is to it.

What mashed potatoes should I use for this creamy chicken costoletta recipe?

Whatever mashed potatoes you’d like to use for this recipe is completely up to you.

I have a great homemade recipe for the Ultimate Mashed Potatoes. You can click HERE to view that.

But feel free to use your own recipe if you’d like.

I used instant mashed potatoes for this particular recipe video. They are just so easy and convenient.

Choose whatever mashed potatoes you prefer.

Other easy dinner ideas

If you like easy chicken dinner recipes like this one, here are some others that I know you’ll love, too.

Creamy chicken costoletta ingredients

  • Thinly sliced chicken breast
  • Flour ( seasoned with salt, pepper, garlic powder, paprika and chicken bouillon)
  • Italian seasoned bread crumbs
  • Egg wash (4 beaten eggs with water)
  • Heavy cream
  • Parmesan cheese
  • Lemon
  • Salt, pepper, garlic powder
  • Mashed potatoes
  • Roasted asparagus
  • Canola oil

Instructions

First, season the chicken breast with salt, pepper and garlic powder on both sides.

Now, in 3 shallow bowls, add seasoned breadcrumbs to one, the egg wash to another and the seasoned flour to the last one.

After that, dip the chicken into the flour, egg wash and breadcrumbs, then the egg wash again and breadcrumbs for one last time. This is a lot of coating but so worth it!

Next, in a large skillet, pan fry the chicken cutlets in canola oil until they are brown and crispy on each side.

Now let them drain on paper towels or a wire rack and set them aside while we make the sauce.

For the sauce, add the heavy cream to a skillet over medium heat.

Then add the Parmesan cheese, lemon juice and zest and season it with salt, pepper and garlic powder. Let it simmer for about 5 minutes while you assemble the chicken.

First, add place the mashed potatoes down then add the roasted asparagus on top.

Next, place the chicken cutlets done in a single layer (slightly overlapping is fine).

Finally, pour the lemony cream sauce over the chicken and enjoy.

Creamy Chicken Costoletta

This creamy chicken costoletta is just like The Cheesecake Factory’s famous dish made with crispy chicken cutlets served over mashed potatoes and roasted asparagus in a creamy lemon cheese sauce.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 1.5-2 lbs Chicken breast, thinly sliced
  • 1 cup Seasoned flour season the flour with one teaspoon of each: salt, pepper, garlic powder, chicken bullion and paprika
  • 1.5 cups Italian seasoned breadcrumbs
  • Egg wash Beat 4 eggs with ¼ c of water
  • 1 cup Heavy cream
  • ½ cup Parmesan cheese
  • 1 large lemon juice and zest
  • 1.5-2 c Mashed Potatoes
  • 1 bunch Roasted Asparagus cut the woody ends off the asparagus . Toss them in 2 tbs of oil, salt and pepper & add them to a parchment paper lined baking sheet. Roast them in a 425 degree oven for about 12 minutes
  • Salt and pepper to taste
  • 2 tbs Garlic powder (divided)
  • Canola oil
  • 1 teaspoon Italian seasoning

Instructions
 

  • First, season the chicken breast with salt, pepper and half of the garlic powder on both sides.
  • Now, in 3 shallow bowls, add seasoned breadcrumbs to one, the egg wash to another and the seasoned flour to the last one. Dip the chicken into the flour, egg wash and breadcrumbs, then the egg wash again and breadcrumbs for one last time.
  • Next, in a large skillet, pan fry the chicken cutlets in canola oil until they are brown and crispy on each side. Let them drain on paper towels or a wire rack and set them aside while we make the sauce.

The Lemon Cream Sauce

  • First, add the heavy cream to a skillet over medium heat.
  • Then add the Parmesan cheese, lemon juice and zest and season it with salt, pepper, italian seasoning and the rest of the garlic powder. Let it simmer for about 5 minutes while you assemble the chicken.

Assembly

  • First, add place the mashed potatoes down then add the roasted asparagus on top.
  • Next, place the chicken cutlets done in a single layer (slightly overlapping is fine).
  • Finally, pour the lemony cream sauce over the chicken and enjoy.
Keyword chicken costoletta, creamy chicken costoletta

CREAMY MACARONI AND CHEESE

by 10 Comments

This delicious creamy macaroni and cheese is the perfect blend of gooey cheeses and pasta baked until hot and bubbly.

Creamy Macaroni And Cheese

From the recipe collection of Tara Ippolito

This truly is the absolute best macaroni and cheese you will ever have.

I’ve been making this recipe for years and I constantly receive compliments on it.

Even people that have had it before can’t resist telling me how much they love it again and again.

Ive made this recipe for major holidays like Christmas and Thanksgiving and for casual busy weekday dinners, too.

It’s wonderful for just about every occasion, big or small.

Kids love it, adults love it and so does everyone in between. It’s hard to resist this cheesy, creamy comfort food.

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 other cheese can I use for this creamy macaroni and cheese?

I used an even amount of sharp cheddar, mild cheddar, Monterey Jack and Munster cheese.

I really like this specific blend together. It gives the macaroni and cheese a really nice flavor.

That said, feel free to use whatever kind of cheese you’d like.

Granted, cheddar is kind of a mac and cheese staple.

I think the most important part is that you use a blend and shred the cheese yourself.

So pick a few you love and get to shredding.

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 and this macaroni and cheese will turn out much creamier.

What can I serve with this creamy macaroni and cheese?

Macaroni and cheese is such an incredible recipe because it can easily be served alone or as a side dish.

If you’d like to serve this along side something, here are some easy recipes that would go along perfectly with this.

Is the Velveeta really necessary?

I know from posting this recipe on social media for years that people don’t love Velveeta.

Lots of people absolutely refuse to use it. I happen to love the stuff so cooking with it is no issue for me.

If you absolutely hate it, you can omit it BUT I highly suggest you give it a try.

The Velveeta really brings the creaminess into this macaroni and cheese that you just can get using anything else.

Creamy macaroni and cheese ingredients

  • Macaroni pasta
  • Butter
  • Heavy cream
  • Velveeta
  • Mild cheddar, sharp cheddar, Monterey Jack and munster cheese, hand shredded
  • Salt, pepper, garlic powder
  • Fresh parsley, chopped (optional)

Instructions

First, cook the macaroni in salted water until al dente. 2 minutes under the suggested cooking time should get you there.

Then drain the pasta and return the empty pot to the stove and place it on the burner that you were just using (that is now off).

Now add the butter and Velveeta cheese and pour the drained pasta on top.

After that, season it with salt, pepper and garlic powder. Please keep in mind the cheeses are salty to begin with.

Next, stir everything together until the butter is melted and coating the pasta. Don’t worry if there are still some chunks of velveeta. It will melt during the cooking process.

Now add in most of the shredded cheeses and heavy cream. Leave about ½ cup of cheese for the topping.

Then mix everything together until it’s evenly combined and place it in a 9x13 inch baking dish.

Next, top the macaroni with the rest of the cheese and bake it at 350° until the cheese is melted and the sides and hot and bubbly.

Finally, garnish with chopped parsley and let it cool slightly before serving warm. Enjoy!

Creamy Macaroni and Cheese

This delicious creamy macaroni and cheese is the perfect blend of gooey cheeses and pasta baked until hot and bubbly.
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Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 1 lb Macaroni
  • 1 stick Butter (cut into pads)
  • 8 oz Velveeta
  • 2 c Heavy Cream
  • ¾ c Mild cheddar cheese (hand shredded)
  • ¾ c Sharp cheddar cheese (hand shredded)
  • ¾ c Munster cheese (hand shredded0
  • ¾ c Monteray jack cheese (hand shredded)
  • 1 tbs Garlic powder
  • Salt and Pepper to taste
  • Chopped parsely for garnish

Instructions
 

  • First, cook the macaroni in salted water until al dente. 2 minutes under the suggested cooking time should get you there. Drain the pasta and return the empty pot to the stove and place it on the burner that you were just using (that is now off).
  • Now add the butter and Velveeta cheese and pour the drained pasta on top. Season it with salt, pepper and garlic powder. Please keep in mind the cheeses are salty to begin with.
  • Next, stir everything together until the butter is melted and coating the pasta. Don’t worry if there are still some chunks of velveeta. It will melt during the cooking process.
  • Now add in most of the shredded cheeses and heavy cream. Leave about ½ cup of cheese for the topping.
  • Then mix everything together until it’s evenly combined and place it in a 9x13 inch baking dish. Top the macaroni with the rest of the cheese and bake it at 350° for about 20-30 minutes or until the cheese is melted and the sides and hot and bubbly.
  • Finally, garnish with chopped parsley and let it cool slightly before serving warm. Enjoy!
Keyword creamy macaroni and cheese

EASY GARLIC KNOTS

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These easy garlic knots are made using premade pizza dough baked in homemade garlic butter until golden brown.

Easy Garlic Knots

From the recipe collection of Tara Ippolito

These easy garlic knots are such a delicious and easy to make appetizer or snack.

I love ordering these from pizza places here in Jersey but making them at home is even better.

They are just so fresh and flavorful. I can’t get enough of them.

This truly is the ultimate crowd pleasing appetizer.

It’s hard to resist warm golden brown dough drenched in garlic butter and dunked in warm marinara sauce.

They are just so incredibly good!

I’ve made these for so many family parties and get togethers because they’re a hit every time and easy to prepare.

Using premade pizza dough is a huge time saver.

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

Fast. Simple. Delicious.

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

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

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

What dough can I use for these easy garlic knots?

Pizza dough works best for this recipe. You can use your own recipe or purchase premade dough.

I like to get mine from a local pizza place. They usually charge only $2 for a large pizza dough.

It’s always so fresh and you really can’t beat that price either.

What can I serve this easy garlic knots with?

These garlic knots are a great appetizer because they can go with just about anything.

I like to serve them with a big bowl of pasta and meatballs or chicken cutlets.

Here are some other recipes that would be perfect to serve along with this easy appetizer.

They’re a delicious starter to any meal. So feel free to serve them with whatever you’d like.

Easy garlic knots ingredients

Instructions

First, roll the pizza dough flat using a rolling pin and cut it into strips that are about 5 inches long and ½" thick.

Then, knot the dough but keep the knot loose so the dough remains fluffy. Don't tie the knot too tight.

Now place them down onto a parchment paper lined baking sheet.

Next, melt the butter in the microwave and whisk in the fresh garlic, garlic powder, salt, pepper and parsley.

After that, brush the tops of each knot with a thin layer of the garlic butter mixture. There will me a lot left, be sure to keep it for later.

Then bake the knots until the tops are golden brown and the dough is cooked all the way through.

Finally, add parmesan cheese to the remaining garlic butter mixture and toss the cooked knots into butter until they are all evenly coated.

If the butter is too thick and started to harden, pop it into the microwave for 10 seconds to melt it again.

Serve with tomato sauce for dipping (optional) and enjoy!

Easy Garlic Knots

These easy garlic knots are made using premade pizza dough baked in homemade garlic butter until golden brown.
No ratings yet
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Course Appetizer, Snack
Cuisine American, Italian

Ingredients
  

  • 1 lb prepared pizza dough
  • 1 stick butter
  • 4 cloves garlic, minced
  • 1 tbs garlic powder
  • salt and pepper to taste
  • 2 tbs fresh parsley, chopped
  • ¼-1/2 c parmesan cheese
  • ½ c tomato sauce for dunking (optional)

Instructions
 

  • First, roll the pizza dough flat using a rolling pin and cut it into strips that are about 5 inches long and ½" thick. Knot the dough but keep the knot loose so the dough remains fluffy. Don't tie the knot too tight.
  • Now place them down onto a parchment paper lined baking sheet.
  • Next, melt the butter in the microwave (this should only take around 30 seconds to a minute) and whisk in the fresh garlic, garlic powder, salt, pepper and parsley.
  • After that, brush the tops of each knot with a thin layer of the garlic butter mixture. There will me a lot left, be sure to keep it for later.
  • Then bake the knots at 400 degrees for about 15-20 minutes until the tops are golden brown and the dough is cooked all the way through.
  • Finally, add parmesan cheese to the remaining garlic butter mixture and toss the cooked knots into butter until they are all evenly coated. If the butter is too thick and started to harden, pop it into the microwave for 10 seconds to melt it again.
  • Serve with tomato sauce for dipping (optional) and enjoy!
Keyword easy garlic knots, garlic knots

CHEDDAR BAY BISCUIT POT PIE

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This incredibly delicious cheddar bay biscuit pot pie is made using shredded rotisserie chicken, premade biscuit mix and just a few other ingredients baked until golden brown and bubbly.

Cheddar Bay Biscuit Pot Pie

From the recipe collection of Tara Ippolito

This cheddar bay biscuit pot pie is the perfect busy weekday dinner.

I saw this recipe making its rounds on social media and knew that I had to try it.

Of course I had to make it my own and put my own spin on it but the main concept is still the same.

Chicken pot pie filling baked with cheddar bay biscuits on top until golden brown.

This really is one of those ultimate crowd pleasing, comfort food recipes.

My family loved this recipe so much. It became an instant family favorite in my house. Ive already gotten requests to make it again next week.

I hope that 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 shredded rotisserie chicken?

No, you dont need to use a shredded rotisserie chicken. 2 cups of any cooked and cubed chicken would work here.

This recipe would also work great with leftover shredded turkey.

What are cheddar bay biscuits?

Cheddar bay biscuits are the famous biscuits that they serve at Reb Lobster restaurants.

They are actually so popular that they started selling the biscuit mix now at most grocery stores. Look for the big Red Lobster logo.

This biscuit mix gives these pot pies so much amazing flavor.

Is there a substitute for the cheddar bay biscuit mix?

Yes absolutely there is a substitute if you can’t find or don’t want to use the Red Lobster Cheddar Bay Biscuit Mix.

Any biscuit mix would work for this recipe as a swap out. It may not be as flavortul but it will do the trick.

Other recipes using rotisserie chickens

If you like easy recipes like this one using rotisserie chickens, here are some other great ones that I know you’ll love, too.

Cheddar bay biscuit pot pie Ingredients

  • Shredded rotisserie chicken
  • Butter
  • Frozen mixed vegetable bag
  • Chicken broth
  • Cream of chicken soup (with then herbs)
  • Cheddar cheese, hand shredded
  • Milk
  • Cheddar bay biscuit mix
  • Minced garlic
  • Fresh parsley, chopped
  • Salt, pepper, garlic powder

Instructions

First, melt a stick of butter in a baking dish by putting it in the oven while it preheats.

Now add in one whole shredded rotisserie chicken to the butter and season it with salt, pepper and garlic powder.

Then stir the shredded chicken and seasoning into the butter.

After that add the bag of frozen vegetables (no need to thaw them) on top of the chicken and spread it out evenly.

Now, in a small bowl, whisk together the cream of chicken soup with herbs and the chicken broth.

Then pour it evenly over the layer of vegetables.

Then add a layer of shredded cheese.

Next, whisk together the Red Lobster Cheddar Bay Biscuit mix and seasoning packet with the milk.

After that, pour the mixture over the frozen vegetables and cheese layer.

Now bake the pot pie until the top layer of biscuits are golden brown and the sides are hot and bubbly.

Next, in a small bowl, mix together melted butter, minced garlic, freshly chopped parsley, salt, pepper and garlic powder and pour it evenly over the biscuit topping.

Finally, serve warm and enjoy.

Cheddar Bay Biscuit Pot Pie

This incredibly delicious cheddar bay biscuit pot pie is made using shredded rotisserie chicken, premade biscuit mix and just a few other ingredients baked until golden brown and bubbly.
4.50 from 2 votes
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Course Main Course
Cuisine American

Ingredients
  

  • 1 stick Butter
  • 1 cooked Rotisserie Chicken, shredded
  • 1 12 oz Frozen mixed vegetables
  • 1 c Chicken broth
  • 1 10.5 oz can Cream of chicken soup with the herbs
  • ¾-1 c Cheddar cheese, hand shredded
  • 1 box Red Lobster cheddar bay biscuit mix
  • 1 ½ c Milk
  • 1 tbs Garlic Powder
  • Salt and pepper to taste

BUTTER TOPPING

  • ½ stick Butter, melted
  • 1 tbs minced garlic
  • 2 tbs fresh parsley, chopped
  • salt and pepper to taste

Instructions
 

  • First, melt one stick of butter in a baking dish by putting it in the oven while it preheats at 350 degrees.
  • Now add in the shredded rotisserie chicken to the butter and season it with salt, pepper and garlic powder. Stir the shredded chicken and seasoning into the butter.
  • After that add the bag of frozen vegetables (no need to thaw them) on top of the chicken.
  • Now, in a small bowl, whisk together the cream of chicken soup with herbs and the chicken broth. Pour it evenly over the layer of vegetables.
  • Then add a layer of shredded cheese.
  • Next, whisk together the Red Lobster Cheddar Bay Biscuit mix and seasoning packet with the milk. Pour the mixture over the frozen vegetables and cheeses layer.
  • Now bake for about 40 minutes or until the top layer of biscuits are golden brown and the sides are hot and bubbly.
  • Next, in a small bowl, mix together melted butter, minced garlic, freshly chopped parsley, salt, pepper and pour it evenly over the biscuit topping.
  • Finally, serve warm and enjoy.

HOMEMADE HAMBURGER HELPER

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This homemade hamburger helper is made with seasoned ground beef and macaroni cooked in a flavorful cheese sauce all in one pot.

Homemade Hamburger Helper

From the recipe collection of Tara Ippolito

Homemade hamburger helper is the ultimate comfort food.

I remember eating hamburger helper this as a kid and absolutely loving it.

It was such an easy dinner for my mom to make for my siblings and I, too.

One pot meals are so convenient for busy weekday dinners when you need to serve a crowd.

As I got older and had kids of my own, I realized that recreating this myself was just as easy as following the directions on the box.

Not only that, but it was also so much better. Homemade food always is though.

My family loves when I make this recipe for them and my kids request it often.

I hope you give this recipe a try, I know if you do 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.

Homemade hamburger helper variations

  • Ground meat- feel free to swap out the ground beef for ground chicken or turkey.
  • Seasoning- add some spice to this recipe by adding hot sauce or chili powder/ flakes.
  • Cheese- instead of cheddar, choose whatever cheese you’d like or create your own blend. Just be sure to shred the cheese yourself.

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 and this one pot hamburger helper dinner will turn out much creamier.

Homemade hamburger helper cooking tip

Sometimes, depending on the heat and intensity of your stove, the pasta may absorb more liquid than you’d like.

In that case, you may need to add more beef broth to the pot.

Keep an eye on it and a little more at each time as needed.

What should I server this homemade hamburger helper with?

This recipe is a meal all in itself. You really don’t need to serve it with anything if you’d prefer not to.

Some homemade garlic bread would be nice!

If you’d like to add a vegetable, here are some great recipes.

Other family favorite recipes

If you like comfort food recipes like this one, here are a few other recipes that I’m sure you’ll love, too.

Homemade hamburger helper ingredients

  • Macaroni pasta
  • Ground beef
  • Minced garlic
  • Crushed tomatoes
  • Beef broth
  • Shredded cheddar cheese
  • Salt, pepper, Italian seasoning, garlic powder, onion powder

Instructions

First, in a large pot add the ground beef and cook it over medium high heat. Be sure to break it into small pieces while it’s cooking and drain any extra fat from the pot if it needs it.

Then, stir in the minced garlic and season the meat with salt, pepper, garlic powder, onion powder and Italian seasoning.

After that, add in the can of crushed tomatoes and beef broth.

Now let it come to a soft boil and add in the macaroni.

Next, let the pasta boil until it’s cooked stirring occasionally. Feel free to to add more beef broth to the pot if the pasta is absorbing too much.

After that, stir in the shredded cheddar cheese and reseason with salt, pepper and garlic powder if needed.

Finally, serve warm and enjoy!

Homemade Hamburger Helper

This homemade hamburger helper is made with seasoned ground beef and macaroni cooked in a flavorful cheese sauce all in one pot.
No ratings yet
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 lb macaroni pasta
  • 1 lb ground beef
  • 1 28 oz can crushed tomatoes
  • 3 c beef broth
  • 2 tbs minced garlic
  • 1.5 cups cheddar cheese, hand shredded
  • salt and pepper to taste
  • 2 tbs Italian seasoning
  • 1 tbs garlic powder
  • 1 tbs onion powder

Instructions
 

  • First, in a large pot add the ground beef and cook it over medium high heat. Be sure to break it into small pieces while it’s cooking and drain any extra fat from the pot if it needs it.
  • Then, stir in the minced garlic and season the meat with salt, pepper, garlic powder, onion powder and Italian seasoning.
  • After that, add in the can of crushed tomatoes and beef broth.
  • Now let it come to a soft boil and add in the macaroni.
  • Next, let the pasta boil until it’s cooked stirring occasionally. This should take around 10-15 minutes Feel free to to add more beef broth to the pot if the pasta is absorbing too much liquid.
  • After that, stir in the shredded cheddar cheese and reseason with salt, pepper and garlic powder if needed.
  • Finally, serve warm and enjoy!
Keyword hamburger helper, homemade hamburger helper

TACO BELL MEXICAN PIZZA

by 7 Comments

This Taco Bell Mexican pizza is made with taco seasoned ground beef, crispy tortillas and just a few other simple ingredients for the perfect easy weekday dinner.

Taco Bell Mexican Pizza

From the recipe collection of Tara Ippolito

Taco Bell Mexican pizza is an easy and delicious recipe perfect for a busy weekday dinner.

I love getting these Mexican pizzas from Taco Bell. It’s one of all time favorite orders.

When I can’t get myself to the resturant chain, I love making these at home.

The ingredients are simple and the recipe is super easy to put together.

Not to mention is absolutely delicious. This combination of ingredients is always a big with my family.

We love Mexican inspired recipes like this one around here. And to be honest, I like just about anything that I can put sour cream on.

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

Fast. Simple. Delicious.

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

It’s 60 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 ground beef for this Taco Bell Mexican Pizza?

The Taco Bell version does use ground beef but you don’t have to use it for this recipe if you’d prefer not to.

Ground chicken or turkey would absolutely work also. Feel free to use whatever you’d like.

How can I make this Taco Bell Mexican pizza spicy?

If you’re like me and love spicy food, here are some ways that you can add some heat to this recipe.

  • Use a hot & spicy taco seasoning packet instead of mild.
  • Add some chopped jalapeños or chili’s as a topping.
  • Choose a spicy cheese like pepper jack. Just be sure to shred it yourself.

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 and these Taco Bell Mexican pizzas will turn out much creamier.

Other Mexican inspired recipes

If you like easy Mexican inspired recipes like this one, here are some others that I know you’ll love, too.

What toppings can I use for this Taco Bell Mexican pizza?

The toppings are the best part because they can be customized to whatever you’d like.

I just used sour cream and some chopped parsley but here are some other delicious topping ideas that would be perfect for this recipe:

  • Guacamole
  • Chopped tomatoes
  • Chopped onions
  • Sliced black olives
  • Jalapeños
  • Salsa
  • Shredded lettuce
  • Parsley/ cilantro
  • Sour cream

Taco Bell Mexican pizza ingredients

  • Small tortillas
  • Canola oil
  • Red enchilada sauce
  • Ground beef
  • Taco seasoning
  • Refried beans
  • Cheddar cheese, hand shredded
  • Monetary jack cheese, hand shredded
  • Toppings of your choice

Instructions

First, make the ground beef according to the directions on the taco seasoning packets and set it aside.

You’re going to use 2 packets for one pound of beef for extra flavor.

Now, heat the oil in a large skillet and fry the tortillas on both sides until they’re lightly crisped and golden brown.

After that, let them drain and slightly cool on either paper towels or a wire rack.

Then add half of the fried tortillas down on a large parchment paper lined baking sheet.

Next, put some enchilada sauce down and spread a little of the refried beans onto the top of the sauce.

Now, add the ground beef evenly on top of the refried beans followed by the half of the shredded cheeses.

Then top that with another tortilla.

Next add some more enchilada sauce and shredded cheese.

Bake them in the oven until the cheese is melted.

Finally, top them with sour cream, chopped parsley or whatever you’d like and enjoy.

Taco Bell Mexican Pizzas

This Taco Bell Mexican pizza is made with taco seasoned ground beef, crispy tortillas and just a few other simple ingredients for the perfect easy weekday dinner.
5 from 1 vote
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Course Main Course
Cuisine American, Mexican

Ingredients
  

  • 1 lb ground beef
  • 2 1 oz taco seasoning packets
  • ½ c Canola oil or enough oil to fill the pan up by an inch
  • ½ c refried beans
  • 12-14 small flour tortillas
  • ¾ c red enchilada sauce (divided)
  • ¾ c Cheddar cheese, hand shredded
  • ¾ c Monterey jack cheese, hand shredded
  • Sour cream, freshly chopped parsley and any other toppings (optional)

Instructions
 

  • First, make the ground beef according to the directions on the taco seasoning packets and set it aside. You’re going to use 2 packets for one pound of beef for extra flavor.
  • Now, heat the oil in a large skillet and fry the tortillas on both sides until they’re lightly crisped. This should only take a couple of minutes on each side. If you see bubbles forming on the tortilla, gently push them down with your spatula. Let them drain and slightly cool on either paper towels or a wire rack.
  • Then put half of the fried tortillas down on a large parchment paper lined baking sheet and add half of the enchilada sauce down (distributed evenly) on top of each one.
  • Then and spread the refried beans (evenly distributed) onto the top of the sauce followed by the ground beef and half of the shredded cheeses.
  • Then top that with another tortilla, the rest of the enchilada sauce and shredded cheeses.
  • Finally bake them in the oven until the cheese is melted. Top them with sour cream, chopped parsley or whatever you’d like and enjoy!
Keyword mexican pizza, taco bell mexican pizza

LAYERED BEAN DIP

by Leave a Comment

This layered bean dip starts with refried beans topped with sour cream, vegetables and shredded cheese for a delicious crowd pleasing appetizer.

Layered Bean Dip

From the recipe collection of Tara Ippolito

This layered bean dip was a huge hit with my friends when we had it a few weeks ago.

I had invited a few girls to my parents cabin in upstate New York for the weekend. We love getting away for a couple of days together when we can.

One of them asked if she could make a easy dip for the for the group and of course I said yes. She put together this layered dip in no time at all and it was so incredibly delicious.

The flavors all came together perfectly. It was one of those recipes that is hard to stop eating. Everyone loved it.

As easy as it was to make, I think my favorite part was that it was served cold/room temperature.

I didn’t have to worry about keeping it warm. We all could go right back to eating it after taking a little break.

Bean dips are a great vegatarian option to serve for guests, too. I’ve got a few of those in my family who I know would appreciate this recipe.

I’m so glad she shared this recipe with me so that I could share it with you. I hope you try it, I know you’ll love it just as much and my friends and I did.

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. 

Layered Bean Dip Variations

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

  • Spicy- Mix in a spicy taco seasoning packet into the sour cream or add a layer of chopped green chilies. You can also use hot salsa to add some kick.
  • Cheese- Feel free to use any kind of cheese that you'd like. Just be sure to shred the cheese yourself. You'll get a way creamier consistency that way.
  • Toppings- Add olives, chopped red onion, jalapenos or whatever else you'd like to.
  • Layers- Add a layer of guacamole or taco seasoned ground beef to add even more depth of flavor to this dip. Just be sure not to add the taco seasoning to the sour cream if you're adding the taco meat, too.

Other Easy Dip Recipes

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

Layered bean dip ingredients

  • Refried beans
  • Sour cream
  • Taco Seasoning Packet
  • Shredded lettuce
  • Hand shredded cheddar cheese
  • Diced tomatoes

Instructions

First, using the back of a spoon, spread the can of refried beans down onto the bottom of a serving dish.

Now, mix together the sour cream and taco seasoning packet.

Next, spread it evenly over the refried bean layer.

Then, evenly sprinkle the shredded cheese on top of sour cream layer.

Next, add the shredded lettuce layer to the top of the cheese.

Finally, add the diced tomatoes to the top and serve with tortilla chips. Enjoy!

Layered bean Dip

This layered bean dip starts with refried beans topped with sour cream, vegetables and shredded cheese for a delicious crowd pleasing appetizer.
No ratings yet
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Course Appetizer, Snack
Cuisine American, Mexican

Ingredients
  

  • 16 Oz Can Refried Beans
  • 16 Oz Sour Cream
  • 1 Oz Taco Seasoning
  • 1 Cup Cheddar Cheese, hand shredded
  • ¾ Cup Iceberg Lettuce, shredded
  • 2 Large Tomatoes, chopped

Instructions
 

  • Using the back of a spoon, spread the can of refried beans down onto the bottom of a serving dish.
  • Mix together the sour cream and taco seasoning packet and add a layer to the top of the beans.
  • Evenly sprinkle the shredded cheese on top of the beans.
  • Add the shredded lettuce layer to the top of the cheese.
  • Add the diced tomatoes to the top and serve with tortilla chips. Enjoy!
Keyword bean dip, layerd bean dip

TEXAS TOAST SLOPPY JOES

by Leave a Comment

These quick and easy Texas toast sloppy Joes are a fun twist on a classic favorite and perfect for a busy weekday dinner.

Texas Toast Sloppy Joes

From the recipe collection of Tara Ippolito

These Texas toast sloppy Joes are the perfect busy weekday meal.

My family absolutely loves when I make them for dinner. And they’re so easy to make that I love serving them, too.

Sloppy Joes were a staple for me growing up. I used to love when my mother would make them for my siblings and I.

This is a nice little variation on the classic sloppy Joes recipe that many of us grew up eating.

As much as I love the classic version, there’s something about eating them on buttery Texas toast covered in cheese that just takes it to the next level.

No wonder my family loves this for dinner so much. They were an instant hit!

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. 

Texas Toast Sloppy Joes Variations

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

  • Meat- Ground turkey or chicken would work here in stead of ground beef.
  • Cheese- Use any kind of cheese that you prefer. Just be sure to shred the cheese yourself. It will melt way better that way.
  • Spice- Add hot pepper flakes to the ground beef while its sautéing to add a little heat. You can also choose a spicy cheese like pepper jack.
  • Bread- If you'd rather not serve these on texas toast, any bread or roll will do.

Other Easy Dinner Ideas

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

Texas Toast sloppy joes ingredients

  • Texas toast
  • Ground beef
  • Red onion, chopped
  • Green bell pepper, chopped
  • Cheddar cheese, hand shredded
  • Tomato paste
  • Tomato sauce
  • Worcestershire sauce
  • Brown sugar
  • Oil
  • Salt, pepper, garlic powder

Instructions

First, in a large skillet, heat the oil over medium high heat and add the chopped onion and bell pepper. Sauté them with a little salt and pepper for 5 minutes.

Then add the ground beef and break it into small pieces while browning. Drain the excess fat if needed.

Once the beef is browned, add the tomato paste, tomato sauce, brown sugar and worcestershire sauce.

Now season it with salt, pepper and garlic powder and stir everything together. Let the sauce simmer for about 10 minutes.

While the sauce is simmering, bake the Texas toast in the oven until it’s lightly toasted.

Next, push down the center of each piece of toast using the back of a spoon.

Then evenly distribute the sloppy Joe filling into the center of each piece of Texas toast.

Now top each one with the shredded cheddar cheese and place them a preheated oven.

Finally, bake them until the cheese is melted. Let them cool slightly and garnish with chopped parsley (optional). Enjoy!

Texas Toast Sloppy Joes

These quick and easy Texas toast sloppy Joes are a fun twist on a classic favorite and perfect for a busy weekday dinner.
No ratings yet
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Course Main Course, Snack
Cuisine American

Ingredients
  

  • 8 slices Texas Toast
  • 1 pound Ground beef
  • 1 small Red onion (or white/yellow onion) diced
  • ½-1 small Greeen bell pepper, diced
  • 2 tbs Tomato paste
  • ¼ c Tomato sauce
  • 2 tbs Ketchup
  • 2 tbs Worcestershire sauce
  • 2 tbs Brown sugar
  • 2 tbs Olive oil
  • Salt and pepper to taste
  • 1 tbs Garlic powder

Instructions
 

  • First, in a large skillet, heat the oil over medium high heat and add the chopped onion and bell pepper. Sauté them with a little salt and pepper for 5 minutes or until the vegetables start to soften.
  • Then add the ground beef and break it into small pieces while browning. Drain the excess fat if needed.
  • Once the beef is browned, add the tomato paste, tomato sauce, brown sugar and worcestershire sauce.Now season it with salt, pepper and garlic powder and stir everything together. Let the sauce simmer for about 10 minutes.
  • While the sauce is simmering, bake the Texas toast at 425 degrees for about 6-8 minutes or until it’s its lightly toasted. Then push down the center of each piece using the back of a spoon.
  • Then evenly distribute the sloppy Joe filling into the center of each piece of Texas toast. Then top with shredded cheddar cheese.
  • Finally, place them in the oven for about 5 minuters or until the cheese is melted. Let them cool slightly and garnish with chopped parsley (optional). Enjoy!
Keyword sloppy joes, texas toast sloppy joes

ROASTED GARLIC BREAD DIP

by 6 Comments

This easy to make roasted garlic bread dip is a creamy blend of melted cheeses, roasted garlic and herbs for the perfect party or game day appetizer.

Roasted Garlic Bread Dip

From the recipe collection of Tara Ippolito

This roasted garlic bread dip is a huge hit whenever I make it and always the first thing to go at any party I bring it to.

The taste is just incredible and incorporate all the delicious flavors of a nice big piece of cheesy garlic bread.

This is truly a must try recipe for all ages.

I always get compliments and comments from friends and family whenever I serve this easy to make appetizer.

Everyone absolutely loves it.

I hope you give this one 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. 

How can I make this roasted garlic bread dip spicy?

If you’re like me and love spicy food, here are some ways to add some heat to this dip.

  • Add crushed red pepper flakes or hot sauce
  • Use jalapeno flavored cream cheese or add diced jalapanos
  • Choose a spicy cheese like pepper jack. Just be sure to shred the cheese yourself.

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 and this roasted garlic bread dip will turn out much creamier that way.

How do I roast the garlic?

There may be no better smell that can come from your oven than roasting garlic.

When you roast a head of garlic, the cloves become soft, rich and spreadable.

The strong taste of raw garlic goes away and you’re left with just the most amazing creamy mild version.

Roasted garlic cloves are a great addition to so many dishes like this one.

Here’s how to do it;

  • Turn the oven on to 375°F.
  • Cut off the the top of the garlic head.
  • Place them cut side up a sheet of on aluminum foil.
  • Drizzle them with a little olive oil and lightly season them with salt and pepper.
  • Loosely close the foil around the garlic and bake it in the oven for 1 hour or until the garlic is soft and golden brown in color.
  • Let them cool them squeeze the head to remove the garlic cloves.

How can I soften the cream cheese for this roasted garlic bread dip?

Lots of recipes call for softened cream cheese and there are a few ways that you can do it.

First, just take it out of the fridge and toss it onto the counter for about 30 minutes. That’s all there is to it! The cream cheese will be perfect after that time. 

Second, you can add it (still sealed) to a bowl of warm water. This method will take even faster. About 10-15 minutes.

And last but not least, you can always use the trusty microwave. Take the cream cheese out of the package and place it onto a plate. Microwave it for 30 seconds – 1 minute and you’re done!

Other easy dip recipes

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

Roasted garlic bread dip ingredients

  • Softened cream cheese
  • Mozzarella cheese- hand shredded
  • Parmesan cheese
  • 3 roasted garlic heads
  • Mayonnaise
  • Fresh parsley, chopped
  • Salt, pepper & garlic powder
  • Crackers for dipping- I like Stacy’s everything bagel chips

Instructions

First, add all of the ingredients together in a medium sized bowl.

Now stir everything together until it’s evenly combined and add it to a baking dish.

Then spread the dip out until it’s evenly distributed and top it with more mozzarella cheese.

After that, bake the dip uncovered until the cheese is melted and the sides are hot and bubbly.

Finally let it cool slightly and add some chopped parsley as a garnish.

Serve with chips or crackers and enjoy!

Roasted Garlic Bread Dip

This easy to make roasted garlic bread dip is a creamy blend of melted cheeses, roasted garlic and herbs for the perfect party or game day appetizer.
No ratings yet
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Course Appetizer, Snack
Cuisine American, Italian

Ingredients
  

  • 3 heads garlic
  • 1 teaspoon olive oil
  • 1 8 oz cream cheese, softened
  • 1.5 c mozzarella cheese, hand shredded
  • ½ c parmesan cheese
  • ¼ c fresh parsley, chopped
  • ¼ c mayonnaise
  • salt and pepper to taste
  • 1-2 tbs garlic powder

Instructions
 

How to roast the garic

  • Cut off the the top of the garlic heads and place them in the center of a large piece of aluminum foil.
  • Lightly drizzle them with olive oil and lightly season them with salt and pepper
  • Loosely wrap the foil around the garlic heads and place them in a 375 degree preheated oven for 1 hour.
  • Let them cool then squeeze the garlic heads to push out the soft roasted garlic cloves.

How to make the dip

  • First, add all of the ingredients together in a medium sized bowl. Save about ½ a cup of shredded mozzarella cheese for the top.
  • Now stir everything together until it’s evenly combined and add it to a baking dish.
  • Then spread the dip out until it’s evenly distributed and top it with more mozzarella cheese.
  • After that, bake the dip uncovered until the cheese is melted and the sides are hot and bubbly.
  • Finally let it cool slightly and add some chopped parsley as a garnish. Serve with chips or crackers and enjoy!
Keyword garic bread dip, roasted garlic bread dip

CHOPPED BIG MAC SLIDERS

by 4 Comments

These delicious chopped Big Mac sliders are inspired by the McDonald’s favorite made easily right at home.

Chopped Big Mac Sliders

From the recipe collection of Tara Ippolito

These chopped Big Mac sliders are such a crowd pleaser.

I’ve made these so many times for family and friends and everyone absolutely loves them.

These chopped sliders are inspired by McDonald Big Macs. A huge fan favorite of the fast food chain.

Pretty much everyone loves a Big Mac, myself included. So this recipe is a no brainer for me when I need to serve a crowd.

Between the soft Hawaiian rolls, seasoned beef and incredibly delicious homemade Big Mac sauce, this truly is an irresistible meal.

They are so fast and easy to put together, too.

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 friends do.

Fast. Simple. Delicious.

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

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

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

Is there a substitute for the Mac Sauce?

Well, these are chopped Big Mac sliders so if you can make the Mac sauce, I’d recommend you do.

HERE is the link for my Mac Sauce Recipe if you’d like it. Please note that in the video I used chopped pickles because I ran out of relish. If it looks a little chunkier thats why.

If you can’t or don’t want to make the sauce for whatever reason, you don’t have to.

Thousand Island dressing will work as a great substitute.

What should I serve these chopped Big Mac sliders with?

These sliders go great with so many different side dishes. Feel free to serve them with anything you’d like.

If you need some ideas, here are some recipes that I think would be perfect.

Do I have to use Kings Hawaiian Rolls?

I love using Kings Hawaiian Rolls for this chopped Big Mac sliders recipe.

If you can’t find those specific rolls or would just like to use something else, you absolutely can.

Any sliders, rolls or hamburger buns would work here just fine.

Chopped Big Mac sliders ingredients

  • Kings Hawaiian rolls
  • Ground beef
  • American cheese
  • Lettuce
  • Pickles
  • Red onion chopped
  • Mac Sauce or Thousand Island Dressing
  • Melted butter
  • Sesame seeds
  • Salt, pepper, garlic powder, onion powder

Instructions

First, in a large skillet, brown the ground beef while breaking it into small pieces and drain the fat and season with salt, pepper and garlic powder.

Next slice the Hawaiian rolls down the middle horizontally separating the bottom and top buns.

Then place the bottom buns on a parchment paper lined baking sheet (OR you can bake them right in the tray that they come in. Yes, they’re oven safe!) and spread a thin layer of Mac sauce on to them- about half.

Now, evenly spread the seasoned ground beef onto the bottom buns.

After that, place a layer of American cheese slices down on top of the beef.

Next, place the top of the buns on top of the ground beef.

Then, using a pastry brush, spread the melted butter on top of the buns and sprinkle them with the sesame seeds.

Now bake them in the oven until the cheese is melted and the buns are lightly toasted. Watch them- they will brown very fast because of the butter.

While that’s baking, add the lettuce, pickles and onions onto a cutting board. Chop the vegetables together into small pieces.

Then mix in some more Mac Sauce.

When the sliders are done, remove the top buns and add the lettuce and Mac sauce mix.

Finally place the tops back onto the sliders and enjoy!

Chopped Big Mac Sliders

These delicious chopped Big Mac sliders are inspired by the McDonald’s favorite made easily right at home.
No ratings yet
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Course Main Course, Snack
Cuisine American

Ingredients
  

  • 1 pound Ground beef
  • 1 package King Hawaiian slider rolls
  • 9 slices American cheese
  • ½ cup Mac Sauce (recipe linked above) or Thousand Island dressing (divided)
  • ¼ head Iceburg lettuce
  • ¼ medium red onion
  • 3 spears pickles
  • 2 tbs melted butter
  • 1-2 tbs sesame seeds
  • salt and pepper to taste
  • 1 tbs garlic powder

Instructions
 

  • First, in a large skillet, brown the ground beef while breaking it into small pieces and drain the fat and season with salt, pepper and garlic powder.
  • Next slice the Hawaiian rolls down the middle horizontally separating the bottom and top buns. Place the bottom buns on a parchment paper lined baking sheet (OR you can bake them right in the tray that they come in. Yes, they’re oven safe!) and spread a thin layer of Mac sauce on to them.
  • Now, evenly spread the seasoned ground beef onto the bottom buns.
  • After that, place a layer of American cheese slices down on top of the beef and add the top half of the buns
  • Then, using a pastry brush, spread the melted butter on top of the buns and sprinkle them with the sesame seeds.
  • Now bake them in the center rack of the oven at 350 degrees until the cheese is melted and the buns are lightly toasted. Watch them- they will brown very fast because of the butter. This should only take about 5-7 minutes.
  • While that’s baking, add the lettuce, pickles and onions onto a cutting board. Chop the vegetables together into small pieces and then mix in the rest of the Mac Sauce.
  • When the sliders are done, remove the top buns and add the lettuce and Mac sauce mix.
  • Finally place the tops back onto the sliders and enjoy!
Keyword big mac sliders, cheeseburger sliders, chopped big mac sliders

DAVE’S VODKA SAUCE CHICKEN PARM

by Leave a Comment

Dave’s vodka sauce chicken parm is made with crispy chicken cutlets baked in a creamy vodka sauce and fresh mozzarella cheese.

Dave’s Vodka Sauce Chicken Parm

From the recipe collection of Tara Ippolito

Dave’s vodka sauce chicken parm was out of this world delicious.

I had the pleasure of eating this incredible dinner when I visited my friend’s Janie and Dave at the Jersey Shore over the weekend.

They are fellow content creators who make relatable family content with a large following on Tik Tok and Instagram.

This recipe was a collaboration for my Food with Friends series and they choose to make this.

I absolutely love vodka sauce and chicken Parmesan. The two together were a match made in heaven.

Dave did the brunt of the cooking and while I have own way of making vodka sauce and chicken cutlets, his versions of both were absolutely incredible.

I happily ate my entire plate with a big smile on my face. It’s so nice to be cooked for every once in a while.

My sister, who tagged along for the ride and the food, loved it all, too.

I hope you give this recipe a try. I know that if you do, you’ll love it just as much as we all did, 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 is Food with Friends?

Food with friends is a series where I go go my friends house, they make something delicious for me and I share the recipe with you.

I’ve been doing this series for a couple of years now. It’s a really fun way for me to expose myself to different recipes and show off my friend’s talents in the kitchen.

Every episode is unique to the individual who’s cooking. It’s a fun little series!

You can find all of my Food with Friends episodes on Al Dente Divas Instagram or Tik Tok account.

What should I serve Dave’s vodka chicken parm sauce with?

This was such a delicious dinner that can go with many different things.

Dave and Janie served pasta along side the chicken parm with some of the extra vodka sauce that they had made.

That’s the route that I would have taken, too.

Any pasta and sauce combo would be fantastic here but if you’d rather go with something else, some rice or a nice big salad would both be fantastic choices, also.

You can never go wrong with some sliced Italian bread, also.

Other chicken recipes

If you like delicious and easy chicken dinner recipes like this one, here are some others that I know you’ll love, too.

Dave’s vodka sauce chicken parm ingredients

  • Chicken cutlets, thinly sliced
  • Italian seasoned breadcrumbs & panko breadcrumbs
  • Egg wash (eggs, egg whites & cream)
  • Rosemary, garlic powder, onion powder, salt, pepper, oregano & fresh parsley
  • Parmesan cheese
  • Pancetta
  • Onion, chopped
  • Garlic, chopped
  • Vodka
  • Crushed tomatoes
  • Tomato puree
  • Heavy cream
  • Fresh mozzarella

Instructions

First, make the egg wash by whisking together the eggs, egg whites and cream in a bowl.

Now, in a separate bowl, mix together the Italian seasoned breadcrumbs, panko breadcrumbs, parmesan cheese, rosemary, garlic powder, onion powder, oregano and parsley.

After that, coat the chicken cutlets in the egg wash then place them into the breading mixture. Flip them so that both sides of each chicken cutlet are evenly coated with breading on both sides.

Now, fry the chicken cutlets in hot oil on both sides until they are cooked all the way through and crispy.

When they are done, place them on a paper towel lined plate to drain and season them with salt.

Now to prepare the sauce, place the diced pancetta into a large skillet and cook it until it’s crispy then remove it from the pan.

Now add the chopped onion and minced garlic. Dave said he mashed the garlic into some olive oil and created a paste but you can just add some oil to the pan if you’d prefer that.

Once the vegetables are soft, add the pancetta back into the pan and add the vodka. Let the vodka cook out for a minute or two.

Then add the crushed tomatoes, tomato puree, Italian seasoning, salt, pepper, heavy cream and Parmesan cheese.

Now that simmer for about 10 minutes.

In the meantime, take the cooked chicken cutlets and add them to a baking sheet.

Then add a little vodka sauce onto the top of each chicken cutlet.

Next, add some fresh mozzarella cheese to the top of sauce.

After that, bake it in the oven until the cheese is melted.

Then, finish it off with a little more vodka sauce and Parmesan cheese.

Finally, serve this with pasta or the side of your choice and enjoy!

Dave's Vodka Sauce Chicken Parm

Dave’s vodka sauce chicken parm is made with crispy chicken cutlets baked in a creamy vodka sauce and fresh mozzarella cheese.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 6 chicken cutlets, thinly slides
  • 1 c italian seasoned bread crumbs
  • ½ c panko breadcrumbs
  • ¼ c parmesan cheese
  • 2 tbs fresh rosemary, chopped
  • 2 tbs oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tbs fresh parsely, chopped
  • salt and pepper to taste
  • 3 eggs
  • ¼ c egg whites
  • 2 tbs heavy cream
  • 12 slices mozzarella cheese
  • olive oil

VODKA SAUCE

  • ½ c pancetta, cubed
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 tbs olive oil
  • ¼ c vodka
  • 1 28 oz crushed tomatoes
  • 1 c tomato puree
  • ¼ c parmesan cheese
  • ¼ c heavy cream
  • 2 tbs italian seasoning
  • salt and pepper to taste

Instructions
 

  • First, make the egg wash by whisking together the eggs, egg whites and cream in a bowl.
  • Now, in a separate bowl, mix together the Italian seasoned breadcrumbs, panko breadcrumbs, parmesan cheese, rosemary, garlic powder, onion powder, oregano and parsley.
  • After that, coat the chicken cutlets in the egg wash then place them into the breading mixture. Flip them so that both sides of each chicken cutlet are evenly coated with breading on both sides.
  • Now, fry the chicken cutlets in hot oil on both sides until they are cooked all the way through and crispy.
  • When they are done, place them on a paper towel lined plate to drain and season them with salt.
  • Now to prepare the sauce, place the diced pancetta into a large skillet and cook it until it’s crispy then remove it from the pan.
  • Now add the chopped onion and minced garlic. Dave said he mashed the garlic into some olive oil and created a paste but you can just add some oil to the pan if you’d prefer that.
  • Once the vegetables are soft, add the pancetta back into the pan and add the vodka. Let the vodka cook out for a minute or two.
  • Then add the crushed tomatoes, tomato puree, Italian seasoning, salt, pepper, heavy cream and Parmesan cheese. Now that simmer for about 10 minutes.
  • In the meantime, take the cooked chicken cutlets and add them to a baking sheet.
  • Then add a little vodka sauce onto the top of each chicken cutlet and add some fresh mozzarella cheese to the top of sauce.
  • After that, bake it in the oven until at 350 degrees for about 20 minutes or until the cheese is melted.
  • When the chicken is done cooking, finish it off with a little more vodka sauce and Parmesan cheese.
  • Finally, serve this with pasta or the side of your choice and enjoy!
Keyword vodka sauce chicken parm, vodka sauce chicken parmesan, vodka sauce with chicken parm

CREAMY CHICKEN SPAGHETTI

by 2 Comments

This creamy chicken spaghetti is made with spaghetti, shredded chicken and a blend of vegetables cooked together in a creamy cheese sauce for the ultimate crowd-pleasing dinner.

Creamy Chicken Spaghetti

From the recipe collection of Tara Ippolito

This creamy chicken spaghetti is such an incredibly delicious dinner idea thats guaranteed to be a huge hit.

They love the creamy cheese sauce baked over the pasta and shredded chicken. It's the ultimate comfort food, especially during the cooler months we have here in Jersey.

Once the weather starts to drop, making this is all I can think about. This is one of those 'stick-to-your-ribs' dinners that keep everyone warm and full for hours and I think thats exactly what comfort food is supposed to do.

Whenever we have some leftover rotisserie chicken, I usually go straight to making this or my Chicken Tetrazzini. They're both similar but this recipe incudes vegetables and a bit of a bolder flavor. My family loves them both but I think this recipe might take the cake!

Using shredded rotisserie chicken is a major shortcut and makes this recipe super easy to put together. Its the perfect thing to whip up on a busy weeknight.

The best part is that it makes a lot of food, too. We usually have leftovers that last us a couple days and thats just fine by me! I think this is one of those recipes that taste even better the next day, too.

Whenever I make this for dinner, I always make sure to package some up into containers and take them to parents house because I know this is one of my brothers favorite meals, also. We are all big, big fans.

I hope you give this one 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. 

Creamy Chicken Spaghetti Variations

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

  • Pasta- Any pasta would work for this recipe if you'd prefer not to use spaghetti.
  • Cheese- Use any kind of cheese that you'd like to for this. Just be sure to shred it yourself because it will melt much better that way.
  • Soup- Use two cream of chicken soup cans if you're not into the cream of mushroom.
  • Tomatoes- Canned diced tomatoes will be ok to use instead of Rotel.

Other Easy Baked Pasta Recipes

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

    Creamy Chicken Spaghetti Ingredients

    • Rotisserie chicken, shredded
    • Spaghetti, cooked to al dente & keep 1 ladle of pasta water
    • Red & green bell pepper, chopped
    • Onion, chopped
    • Rotel
    • Cheddar cheese, hand shredded
    • Monterey Jack cheese, hand shredded
    • Velveeta, cubed
    • Cream of mushroom soup
    • Cream of chicken soup
    • Salt, pepper, garlic powder
    • Oil
    • Fresh parsley, chopped (optional)

    Instructions

    First, sauté the chopped bell peppers and onion in a little olive oil. Lightly season them with salt and pepper.

    After the vegetables are soft, add the cubed Velveeta.

    Next, add the two cans of soup.

    Then, stir them together over medium high heat until the Velveeta is melted and evenly combined into the soups.

    Now, add the shredded chicken.

    Then add both of the shredded cheeses.

    Now, add the can of Rotel.

    Next, season it with salt, pepper and garlic powder and stir everything together until its evenly combined.

    Then, add the cooked spaghetti and one ladle of pasta water.

    Next, mix everything together until the pasta is coated evenly in the sauce.

    Now, add the mixture to a greased 9x13” baking dish and smooth is out so that its flat and even.

    Next, sprinkle the top with cheese and place it into the center rack of the oven for 20-30 minutes until the cheese is melted and the sides and hot and bubbly.

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

    Creamy Chicken Spaghetti

    This creamy chicken spaghetti is made with spaghetti, shredded chicken and a blend of vegetables cooked together in a creamy cheese sauce for the ultimate crowd-pleasing dinner.
    No ratings yet
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Italian

    Ingredients
      

    • 1 Rotisserie Chicken, shredded
    • 1 Pound Spaghetti, cooked al dente & reserve a ladle of pasta water
    • 1 Medium Red Bell Pepper, chopped
    • 1 Medium Green Bell Pepper, chopped
    • 1 Medium Onion, chopped
    • 2 Tbs Olive Oil
    • 6 Oz Velveeta (cubed)
    • 10.5 Oz Cream Of Chicken Soup
    • 10.5 Oz Cream Of Mushroom Soup
    • 10 Oz Rotel
    • 1.5 Cups Cheddar Cheese, hand shredded
    • 1.5 Cups Monterey Jack Cheese, hand shredded
    • 2 Tbs Garlic Powder
    • Salt and Pepper to taste
    • Fresh Parsley, for garnish (optional)

    Instructions
     

    • Preheat the oven to 375 degrees.
    • First, in a large skillet, sauté the chopped bell peppers and onion in olive oil. Lightly season them with salt and pepper.
    • After the vegetables are soft, add the cubed velveeta and both cans of soup. Stir them together over medium high heat until the velveeta is melted and evenly combined into the soup.
    • Add the shredded chicken, one cup each of the shredded cheeses and the can of Rotel. Season it with salt, pepper and garlic powder and stir everything together.
    • Add the cooked spaghetti and a ladle of pasta water. Toss the spaghetti into the sauce until it's evenly coated.
    • Add the mixture to a greased 9x13” baking dish and sprinkle the top with the remaining cheese. Bake it, uncovered, for 20-30 minutes until the cheese is melted and the sides and hot and bubbly.
    • Let it cool slightly, garnish with parsley (optional) and serve warm. Enjoy!
    Keyword chicken spaghetti, creamy chicken spaghetti

    BUFFALO CHICKEN PASTA

    by Leave a Comment

    Buffalo chicken pasta combines all the familiar flavors of buffalo chicken wings with a blend of cheeses and pasta.

    Buffalo Chicken Pasta

    From the recipe collection of Tara Ippolito

    This buffalo chicken pasta is an absolute must try.

    Everyone in my house loved this recipe. Even the people who aren’t necessarily huge fans of chicken wings.

    Even my very picky brother told me that this was one of the best recipes I've ever had him try.

    Anyone who has siblings knows that they are the most honest people on the planet when it comes to voicing their opinions to another sibling.

    This is one of those meals that you may be a little unsure about at first. The flavors might not seem like they work well together.

    But they absolutely do! They actually work perfectly together.

    It's the flavors of chicken wings combined with the comfort of pasta, making it a deliciously filling meal.

    I hope you give this one 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 can I serve this buffalo chicken pasta with?

    Even though the flavor of this pasta is super unique, it goes well with lots of different side dishes.

    So feel free to choose your own.

    I personally would serve this with some homemade garlic bread and a nice big salad or vegetable on the side.

    Buffalo chicken pasta variations

    I absolutely love this recipe as it is, but if you'd like some ideas on how to make it a little differently, here are some great ones to consider.

    • Use spicy buffalo sauce inside of mild to add some extra kick.
    • Feel free to use any pasta shape that you’d like. It all works.
    • Any kind of cheese you’d like to use would be great here. Just be sure to shred the cheese yourself.
    • You can use any kind of cooked chicken you’d like instead of shredding a rotisserie chicken. Use 2.5 cups of it.
    • Substitute the dry ranch packet with ¼ cup of ranch dressing if needed.

    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, and this buffalo chicken pasta will turn out much creamier that way.

    Buffalo chicken pasta ingredients

    • Butter
    • Red onion, chopped
    • Celery, chopped
    • Tomato paste
    • Cream cheese, softened
    • Rotel
    • Mild Buffalo sauce (I like Franks Red Hot)
    • Rotisserie chicken, shredded
    • Dry Ranch dressing packet
    • Cheddar cheese, hand shredded
    • Mozzarella cheese, hand shredded
    • Cooked tube pasta & a ladle of pasta water ( I used Mezzi Rigatoni)
    • Salt, pepper, garlic powder
    • Parsely (optional)

    Instructions

    First, melt the butter in a large skillet, then sauté the red onion and celery, lightly seasoning the vegetables with salt and pepper.

    Once they’re soft, stir in the tomato paste.

    Now add the softened cream cheese and stir it in for about 2-3 minutes.

    Next, stir in the Rotel tomatoes and let everything cook together for 2-3 minutes.

    Then stir in the buffalo sauce.

    Now, add the shredded rotisserie chicken and the dry Ranch packet seasoning.

    Then, season it with salt, pepper, and garlic powder. Keep in mind that the ranch packet is salty, and the buffalo sauce is a little spicy.

    Next add the shredded cheeses and mix everything together until the cheese is melted.

    Now, stir in the pasta water and add the pasta. If the sauce is too thick, feel free to add a little extra pasta water to thin it out.

    Finally, add the pasta to a serving bowl, garnish with fresh parsley (optional) and serve warm. Enjoy!

    Buffalo Chicken Pasta

    Buffalo chicken pasta combines all the familiar flavors of buffalo chicken wings with a blend of cheeses and pasta.
    No ratings yet
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Italian

    Ingredients
      

    • 1 stick butter
    • 1 medium red onion, chopped
    • 3-4 stalks celery, chopped
    • 2 tbs tomato paste
    • 8 oz block cream cheese, room temperature
    • 10oz can rotel
    • ½ cup mild buffalo sauce
    • 1 cooked rotisserie chicken, shredded
    • 1oz packet dry ranch seasoning packet
    • ¾ cup cheddar cheese, hand shredded
    • ¾ cup mozzarella cheese, hand shredded
    • 1 pound any tube pasta (such as Mezzi Rigatoni) & 1 ladle of pasta water
    • fresh parsely for garnish (optional)

    Instructions
     

    • First, melt the butter in a large skillet and sauté the red onion and celery. Lightly season the vegetables with salt and pepper.
    • Once they’re soft, add the tomato paste and the softened cream cheese, and stir for about 2-3 minutes.
    • Next, stir in the Rotel tomatoes and let everything cook together for 2-3 minutes.
    • Then, stir in the buffalo sauce and add the shredded rotisserie chicken and the dry ranch packet seasoning. Season it with salt, pepper, and garlic powder. Keep in mind that the ranch packet is salty, and the buffalo sauce is a little spicy.
    • Next add the shredded cheeses and mix everything together until the cheese is melted.
    • After that, add the shredded cheeses and mix everything together until the cheese is melted. Now, stir in the pasta water and add the pasta. If the sauce is too thick, feel free to add a little extra pasta water to thin it out.
    • Finally, transfer the pasta to a serving bowl, garnish with fresh parsley (optional), and serve warm. Enjoy!
    Keyword buffalo chicken pasta, buffalo chicken pasta recipe

    EASY RANCH POTATOES

    by 4 Comments

    These delicious and easy ranch potatoes are made with peeled potatoes, olive oil, and dry ranch seasoning.

    Easy Ranch Potatoes

    From the recipe collection of Tara Ippolito

    These easy ranch potatoes are a delicious side dish for any occasion.

    I’ve made these potatoes for everything from busy weekday dinners to holiday meals.

    They’re incredibly versatile, pairing well with just about anything, and couldn’t be easier to make.

    I don’t even peel my potatoes, although you certainly can if you prefer.

    All I need to do is chop them up, toss them in oil and ranch seasoning, and pop them into the oven.

    It doesn’t get much easier than that.

    The ranch packet gives the potatoes so much incredible flavor that there’s no need to add anything else.

    My family and friends love when I serve this to them for any occasion.

    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 kind of potatoes should I use?

    This recipe is wonderful because it can be made with many different kinds of potatoes.

    Any yellow or red potato will do.

    If you’d like to spare yourself from too much chopping, halved baby potatoes are a great choice, too.

    Feel free to either peel the potatoes or not also. Either way works so it’s all about what you prefer.

    Just keep in mind you may have to increase or decrease cook time depending on how big or small you choose to chop the potatoes.

    Can these easy ranch potatoes be made in the air fryer?

    Yes, these ranch potatoes can absolutely be made in the air fryer.

    Just set the oven to 400°F and bake for about 15-20 minutes, depending on the size of the potatoes.

    Shake the air fryer basket halfway through the cooking time to ensure the potatoes come out nice and crispy.

    Other easy potato recipes

    If you're a fan of easy and delicious potato recipes like this one, here are some other side dishes that I'm confident you'll love as well.

    Easy ranch potatoes ingredients

    • Potatoes (white or yellow), cleaned and cut into half inch pieces
    • Extra virgin olive oil
    • Dry ranch seasoning packet
    • Parsley for garnish (optional)

    Instructions

    First, place a baking sheet into the oven while it preheats to 400°F.

    Now, in a large bowl, toss the diced potatoes with extra virgin olive oil and the ranch seasoning packet.

    Then, carefully place the potatoes on the hot baking sheet, spreading them into a single layer. Preheating the baking sheet helps ensure they become nice and crispy.

    Next, bake for about 25-30 minutes, or until the potatoes are crispy and fully cooked. I recommend tossing them with a spatula halfway through to ensure even cooking.

    Finally, let them cool slightly and serve warm with parsley for garnish (optional). Enjoy.

    Easy Ranch Potatoes

    These delicious and easy ranch potatoes are made using peeled potatoes, olive oil and dry ranch seasoning.
    No ratings yet
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine American

    Ingredients
      

    • 1.5 lbs Potatoes (white or yellow) cut into 1-2" cubes
    • 2-3 tbs Olive oIl
    • 1 oz Dry ranch reasoning packet

    Instructions
     

    • First, place a baking sheet in the oven and preheat to 400°F.
    • In a large bowl, toss the diced potatoes with extra virgin olive oil and the ranch seasoning packet.
    • Then, carefully transfer the potatoes to the hot baking sheet, spreading them into a single layer. Preheating the baking sheet ensures they become nice and crispy.
    • Bake for about 25-30 minutes, or until the potatoes are crispy and fully cooked. Halfway through, toss them with a spatula to ensure even cooking.
    • Finally, allow the potatoes to cool slightly before serving warm, garnished with parsley if desired. Enjoy.
    Keyword easy ranch potatoes, ranch potatoes

    MEATBALL PARMESAN SLIDERS

    by 3 Comments

    These meatball parmesan sliders are made with cocktail meatballs, mozzarella cheese and tomato sauce baked in garlic butter brushed Hawaiian rolls for a super easy and delicious dinner.

    Meatball Parmesan Sliders

    From the recipe collection of Tara Ippolito

    These meatball parmesan sliders are one of my favorite things to make for parties.

    Everyone just loves them and they’re super easy to make, too.

    I’ve received more compliments on these from family and friends than I can count.

    Who wouldn’t love mini meatball parms baked in garlic buttered Hawaiian rolls?

    So Im sure you can see why these are often on my party and get together menu.

    Using jarred sauce and premade meatballs are huge time savers, too. I love super easy recipes like this that look impressive and hardly require any effort at all.

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

    Fast. Simple. Delicious.

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

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

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

    What should I serve with these meatball parmesan sliders?

    Of course sides are always up to you so choose whatever you’d like.

    But if you’re looking for some inspiration, garlic parmesan fries and a simple roasted vegetable would be fantastic choices here. I would highly reccomend these Frozen Roasted Green Beans.

    What tomato sauce should I use for these meatball parmesan sliders?

    For convenience sake, I used jarred sauce for these sliders but you can absolutely use your own sauce if you’d like.

    I have a great homemade tomato sauce recipe HERE if you’d like to try it.

    Raoe’s, Carbone and Victorias are three that I’d highly recommend if you're looking for a great jarred sauce. They are a little pricier than the rest but they sure are good.

    Can I use homemade meatballs for these meatball Parmesan sliders?

    Yes, you absolutely can use homemade meatballs for this recipe.

    I used meatballs that I got from a local gourmet market that were delicious but use whatever you’d like.

    Just be conscious of how tiny the Hawaiian rolls are when you’re making the meatballs.

    They’ll need to fit inside the center so roll them on the smaller size.

    I have a great homemade meatball recipe HERE but feel free to use your own recipe if you’d like, too.

    Meatball parmesan sliders ingredients

    • Kings Hawaiian Rolls
    • Cocktail meatballs (heated up/ cooked)
    • Tomato sauce
    • Mozzarella cheese (hand shredded)
    • Parmesan cheese (grated)
    • Garlic butter- melted butter, Italian season, garlic powder.
    • Parsley (optional)

    Instructions

    First, cut small, deep circles into the center of each of the Hawaiian rolls without cutting through to the bottom.

    Now using your fingers or the bottom of a small glass (like a shot glass), push down the center to create a bit of a bigger space.

    Then brush the top and inside of the rolls with the garlic butter.

    Next, bake them in the oven until they are lightly toasted. Yes, you can bake them in the tray that they come in but feel free to transfer them to a baking sheet if you'd prefer.

    Now, add a little bit of tomato sauce to the center of each hole.

    After that, add a small piece of mozzarella cheese into each one.

    Then add the warmed/ cooked meatballs.

    Next, sprinkle the meatballs with a little parmesan cheese .

    Then add a little more mozzarella cheese.

    Finally, bake them until the cheese is melted and the rolls are lightly toasted (Keep an eye on them, they can burn easily because of the butter).

    Let them cool slightly before garnishing with parsley ( optional) and enjoy.

    Meatball Parmesan Sliders

    These meatball parmesan sliders are made with cocktail meatballs, mozzarella cheese and tomato sauce baked in garlic butter brushed Hawaiian rolls for a super easy and delicious dinner.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer, Main Course, Snack
    Cuisine American, Italian

    Ingredients
      

    • 1 pkg Kings Hawaiian Rolls
    • 12 cocktail Meatballs (cooked)
    • ¼ c Tomato sauce
    • ¼-1/2 c mozzarella cheese (divided)
    • ¼ c parmesan cheese
    • Parsley for garnish (optional)

    Garlic Butter

    • 4 tbs butter
    • 1 tbs italian seasoning
    • 1 teaspoon garlic butter

    Instructions
     

    • First, cut small, deep circles into the center of each of the Hawaiian rolls without cutting through to the bottom.
    • Now using your fingers or the bottom of a small glass (like a shot glass), push down the center to create a bit of a bigger space.
    • Then brush the top and inside of the rolls with the garlic butter and bake them in the oven at 400 degrees for about 4 minutes or until they are lightly toasted.
    • Now, add a little bit of tomato sauce to the center of each hole and add a small piece of mozzarella cheese into each one.
    • Then add the warmed/ cooked meatballs and sprinkle them with parmesan cheese.
    • Then add the rest of the mozzarella cheese and place them in a 400 degree oven for about 5 minutes or until the cheese is melted. Keep an eye on them, they can burn easily because of the butter.
    • Let them cool slightly before garnishing with parsley ( optional) and enjoy.
    Keyword meatball parmesan sliders, meatball sliders

    CHOCOLATE CHERRY DUMP CAKE

    by 3 Comments

    This super easy and delicious chocolate cherry dump cake is made using cherry pie filling, pre-made cake mix, and butter for the ultimate dessert.

    Chocolate Cherry Dump Cake

    From the recipe collection of Tara Ippolito

    Chocolate cherry dump cake is a dream dessert for those of us who like quick, easy, and delicious recipes.

    There is no recipe easier than a dump cake. They require so few ingredients and barely any cooking skills at all.

    Simply dump the ingredients into a baking dish, pop it into the oven, and you’re done.

    Not only is this recipe super easy to make, but it’s also absolutely delicious, too.

    Especially for any person who loves the flavor combination of chocolate and cherries, together like me.

    Whenever I make this for parties or as dessert for my family, it's always gone in no time. Everyone just loves it.

    I hope you give this incredibly delicious dessert a try. I know that if you do, you'll love it just as much as my family and I.

    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 

    Chocolate cherry dump cake variations

    I just love the combination of chocolate and cherries together. It's always been my favorite, but there are some great ways to switch it up if you'd like.

    Here are some great options:

    • Pie filling- try experimenting with different kinds of pie fillings or use your favorite for a different spin.
    • Cake mix- Any kind of cake mix will do so feel free to try whatever flavors you’d like.
    • Toppings- None were added here, but adding whipped cream, nuts, coconut flakes or whatever else you can think of would be frantic additions, too.

    Other easy dessert recipes

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

    Chocolate cherry dump cake ingredients

    • Cherry pie filling
    • Devils food or chocolate cake mix
    • Butter (melted)

    Instructions

    First, add the cans of cherry pie filling to the bottom of a baking dish and smooth out.

    Now sprinkle the cake mix as evenly as you can over the cherry pie filling.

    Next, using the back of a spoon, spread it out evenly.

    Then, pour the butter over the cake mix.

    Now, lift the baking dish and tilt it around until the butter spreads evenly on top of all of the cake mix.

    Next, place the baking dish into the oven and bake for about 40 minutes, or until the cake is cooked all the way through and the sides are hot and bubbly.

    Finally, let it cool slightly before serving and enjoy!

    Chocolate Cherry Dump Cake

    This super easy and delicious chocolate cherry dump cake is make using cherry pie filling, premade cake mix and butter for the ultimate dessert.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American

    Ingredients
      

    • 2 21 oz cans Cherry pie filling
    • 1 box Chocolate/ Devils food cake
    • 2 sticks Butter

    Instructions
     

    • First, add the cans of cherry pie filling to the bottom of a baking dish and smooth out.
    • Now sprinkle the cake mix as evenly as you can over the cherry pie filling. Using the back of a spoon, spread it out evenly.
    • Then pour the butter over the cake mix. Lift the baking dish and tilt it around until the butter spreads evenly on top of all of the cake mix.
    • Next, place the baking dish into the oven and bake at 350 degrees for about 40 minutes or until the cake is cooked all the way through and the sides are hot and bubbly.
    • Finally, let it cool slightly before serving and enjoy!
    Keyword apple dump cake, cherry dump cake, chocolate cherry dump cake, chocolate dump cake

    CHOCOLATE ECLAIR CAKE

    by 13 Comments

    This no bake chocolate eclair cake is made with vanilla instant pudding, and chocolate icing in between layers of graham cracker crust.

    Chocolate Eclair Cake

    From the recipe collection of Tara Ippolito

    If you have an event that you need to bring to, this chocolate eclair cake is it!

    This is the absolute best dessert with the least amount of effort.

    These is zero baking involved. Which is great for someone like me who’s not an awesome baker.

    Just layer everything together, pop it in the fridge and you’re done.

    I’ve made this simple dessert so many times and everyone just loves it.

    It’s like one big giant eclair. Who wouldn’t like that?

    The ingredients are so simple and putting this together is a breeze.

    My family and friends so crazy for this whenever I make it.

    I hope you give this one a try. I know that if you do, 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 

    Chocolate eclair cake variations

    Here are some great ways to add some variety to this recipe.

    • Graham crackers- feel free to swap out traditional graham crackers for any other flavor like chocolate.
    • Pudding- this will veer off the eclair theme, but any kind of pudding flavor would add a nice spin to this recipe. Dont be afraid to get creative.
    • Icing- Any flavor icing will do, also. So choose your favorite.
    • Toppings- I did not add any toppings to this recipe but whatever you can think of would work. Try adding crushed candy bars, chocolate chips or nuts if you’d like.

    Other easy dessert recipes

    If you like super easy desserts like this one, here are some other desserts that I know you’ll love, too.

    Chocolate eclair cake ingredients

    • Vanilla/ French vanilla instant pudding
    • Milk
    • Graham crackers
    • Cool whip (thawed)
    • Chocolate icing

    Instructions

    First, add the instant vanilla pudding boxes into a medium sized bowl and add the milk.

    Then, whisk the milk and instant pudding together until the mixture starts to thicken. I used an electric mixer to speed the process up but whisking will work, too.

    Next fold in the whole container of cool whip.

    Now line the bottom of a 9 x 13” baking dish will a layer of the graham crackers. Break them up on their perforated lines to fill up any holes if needed.

    Next, place half of the pudding mixture on top of the graham crackers and spread them out.

    Then add another layer of graham crackers.

    Now add the rest of the pudding mixture.

    After that, add a final layer of graham crackers.

    Next, take the off plastic lid and foil seal and place the icing in the microwave for 30-60 seconds or until the icing is melted.

    Then evenly pour the icing over the top of the last layer of graham crackers. Use the back of spoon to carefully smooth it over if needed.

    Now cover the cake and place it in the fridge for at least two hours and up to overnight.

    Finally, serve and enjoy.

    Chocolate Eclair Cake

    This no bake chocolate eclair cake is made with vanilla instant pudding, and chocolate icing in between layers of graham cracker crust.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American

    Ingredients
      

    • 2 3.4oz Vanilla or French Vanilla instant pudding
    • 1 box Graham cracjers
    • 1 16oz Cool whip
    • 3 cups Milk
    • 1 16 oz Chocolate frosting.

    Instructions
     

    • First, add the instant vanilla pudding boxes into a medium sized bowl and add the milk. Then, whisk the milk and instant pudding together until the mixture starts to thicken. I used an electric mixer to speed the process up but whisking will work, too.
    • Next fold in the whole container of cool whip.
    • Now line the bottom of a 9 x 13” baking dish will a layer of the graham crackers. Break them up on their perforated lines to fill up any holes if needed.
    • Next, place half of the pudding mixture on top of the graham crackers and spread them out.
    • Then add another layer of graham crackers and add the rest of the pudding mixture.
    • After that, add a final layer of graham crackers.
    • Next, take the off plastic lid and foil seal and place the icing in the microwave for 30-60 seconds or until the icing is melted.
    • Then evenly pour the icing over the top of the last layer of graham crackers. Use the back of spoon to carefully smooth it over if needed.
    • Now cover the cake and place it in the fridge for at least two hours and up to overnight.
    • Finally, serve and enjoy.
    Keyword choclate eclair cake, eclair cake

    LAZY LASAGNA WITH RAVIOLI

    by 11 Comments

    Lazy lasagna with ravioli is made by baking cheese ravioli instead of traditional lasagna sheets in a simple homemade meat sauce and mozzarella cheese.

    From the recipe collection of Tara Ippolito

    lazy lasagna with ravioli

    This lazy lasagna with ravioli is a total winner for busy weekday dinners. It delivers all the cozy, cheesy comfort that you'd get from a classic lasagna without any of the hard work. Using ravioli as the pasta and ricotta layer makes the whole dish incredibly convenient. Theres no boiling, no fuss, just easy assembly and big flavor. Every bite is rich, saucy, and super satisfying. It comes together fast enough for a busy weeknight but tastes like you spent all afternoon on it. It's one of those recipes everyone loves, and it never fails.

    This recipe is reliable, family friendly, and comes out perfect every single time. Its one of my go to's for dinners once the kids are back to school and the days get crazy with homework and after school activities. If you want a dish that tastes impressive but couldn't be easier to throw together, this is the one for sure!

    Ingredients

    Heres everything that you'll need to make this delicious lazy lasagna. You can find the full ingredients list along with instructions in the recipe card below.

    • Ground Beef- Brings savory beefy flavor and makes this lasagna extra filling.
    • Onion- Adds a mellow sweetness and boosts the flavor of the sauce.
    • Olive oil- Helps soften and caramelize the onion and release the flavors of the fresh garlic. Im using the brand Graza Here.
    • Garlic- Bring a bold, aromatic punch that deepens the overall taste of the sauce.
    • Crushed Tomatoes- Adds the bright tomato flavor to the sauce with natural sweetness. I used Tuttorosso brand here.
    • Cheese Ravioli- Acts as the "shortcut" here. Skip the ricotta cheese and lasagna sheets. This is just as good and way more convenient. I used Rana brand here.
    • Mozzarella Cheese- Melts into the layers as a gooey, cheesy binder. I used hand shredded Polly-O here.
    • Parmesan Cheese- Adds salty, nutty depth. I used hand shredded BelGioioso for this.
    • Salt- Enhances all of the flavors of the other ingrediets.
    • Pepper- Cuts the richness of the sauce.
    • Italian Seasoning- Adds a classic blend of oregano, basil and thyme. Im using Simply Organic.
    • Garlic Powder- Adds a mellow, all over garlic flavor.

    Instructions

    Heres the steps you'll need to take to make this delicious dinner. You can find the full ingredients list and instructions in the recipe card below.

    Preheat the oven to 350°

    In a large skillet, heat the olive oil over medium high heat and sauté the onion and garlic for two minutes. Add the ground beef and break it into small pieces as it browns. Once its cooked all the way through, drain the extra fat (if needed). Stir in the crushed tomatoes and and season it with salt, pepper, garlic powder and Italian seasoning. Let it simmer for about 5 minutes.

    Note: If you'd like a little kick to this sauce, add some crushed red pepper flakes here.

    meat sauce in skillet

    Line a 9 x 13" greased baking dish with an about ¼ of the sauce. Place the ravioli on top of the sauce side by side in a single layer. Sprinkle the top with half of the shredded mozzarella and parmesan cheese.

    Pro Tip: Make sure to shred the mozzarella and parmesan cheese yourself and avoid the pre shredded stuff that comes in a bag/container. It will melt much better that way.

    lazy lasagna assembled

    Add a layer of half the sauce and the rest of the ravioli. Top it with the rest of the sauce and mozzarella cheese. 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 rest for 5-10 minutes. Garnish with parsley (optional) and enjoy.

    Pro Tip: Let the "lasagna" rest so the sauce and pasta can firm up and that way it wont be sloppy and "loose" when being served.

    finished lazy lasagna in baking dish

    What Can I Serve This With?

    This recipe would be great with some Homemade Garlic Bread and a side salad. Some Frozen Roasted Green Beans or Garlic Parmesan Broccoli would go great with this, too.

    What Kind Of Ravioli Works Best?

    Really, any kind of ravioli would be great to use here. Spinach, Beef, Mushroom or anything you like. So, choose your favorite.

    Can I Use Jarred Tomato Sauce Instead Of Crushed Tomatoes?

    Yes, absolutely! It actually saves a bit of time and adds lots of flavor. Just don't season the sauce after. The jarred sauce will already be seasoned. I recommend using a high qualiy brand like Carbone.

    Can I Make This Ahead Of Time?

    Yes, this recipe can be made ahead of time. Assemble it up to 24 hours in advance, cover tightly and refrigerate. Add about 10 extra minutes of baking time if its going straight form the fridge to the oven.

    Storage

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

    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.
    • Caraway Non Stick Skillet- The absolute best cookware out there. It's non toxic, oven safe and compatible with all stove tops.
    • Colander- 5 QT stainless steel strainer with handles.
    lazy lasagna with ravoili

    Lazy Lasagna with Ravioli Recipe

    Lazy lasagna with ravioli is made by baking cheese ravioli instead of traditional lasagna sheets in a simple homemade meat sauce and mozzarella cheese.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 30 minutes
    Total Time 55 minutes
    Course Main Course
    Cuisine American, Italian

    Equipment

    • 9" x 13" baking dish

    Ingredients
      

    • 25 Oz Bag Refrigerated cheese ravioli
    • 24 Oz Can Crushed Tomatoes
    • 1 Lb Ground beef
    • 1 Small Onion, chopped
    • 4 Cloves Garlic, miced
    • 1 Tbs Olive oil
    • 2 Cups Mozzarella cheese, hand shredded (divided)
    • ¼ Cups Parmesan cheese
    • Salt and Pepper, to taste
    • 1 Tbs Italian Seasoning
    • 1 Tbs Garlic Powder
    • Parsley, for garnish (optional)

    Instructions
     

    • Preheat the oven to 350°
    • In a large skillet, heat the olive oil over medium high heat and sauté the onion and garlic for two minutes.
    • Add the ground beef and break it into small pieces as it browns. Once its cooked all the way through, drain the extra fat (if needed).
    • Stir in the crushed tomatoes and and season it with salt, pepper, garlic powder and Italian seasoning. Let it simmer for about 5 minutes.
    • Line a 9 x 13" greased baking dish with an about ¼ of the sauce. Place the ravioli on top of the sauce side by side in a single layer. Sprinkle the top with half of the shredded mozzarella and parmesan cheese.
    • Add a layer of half the sauce and the rest of the ravioli.
    • Top it with the rest of the sauce and mozzarella cheese.
    • 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 rest for 5-10 minutes. Garnish with parsley (optional) and enjoy.
    Keyword lazy lasagna, lazy lasagna with ravioli

    Other Easy Baked Pasta Recipes

    If you like super easy to make baked pasta recipes like this one, you have to try Baked Italian Sunset Pasta, Pasta Al Forno and Million Dollar Baked Rigatoni.

    EASY CAPRESE PASTA

    by 1 Comment

    This easy Caprese pasta is made with blistered cherry tomatoes, fresh basil and mozzarella cheese served in a creamy tomato sauce.

    Easy Caprese Pasta

    From the recipe collection of Tara Ippolito

    This easy Caprese pasta is the best of both worlds.

    It combines all of the delicious flavors of a caprese salad and pasta together into one beautiful dish.

    This recipe is a great summer pasta but can be made and enjoyed all year round.

    Cherry tomatoes and fresh basil are everywhere in New Jersey once the summer is in full swing.

    So I usually take advantage of that and make this more in the warmer months.

    My family loves the fresh flavors of this pasta. I always get lots of compliments on it and requests to “‘make it again soon”.

    I know that if you give this recipe a try, 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 

    Easy caprese pasta variations

    I love this recipe as it is but there are some ways to alter it if you’d like.

    Here are some great variations:

    • Spicy- add some hot pepper flakes to the skillet when blistering the tomatoes to add some heat.
    • Protein- feel free to add some cooked shredded chicken, shrimp. or salmon to this dish.
    • Pasta- Any kind of pasta will work here so choose your favorite.

    Other easy pasta dishes

    If you like super easy and delicious pasta dishes like this one, here are some others that i know you’ll love, too.

    Easy Caprese pasta ingredients

    • Oil
    • Butter
    • Cherry tomatoes
    • Garlic, minced
    • Tomato paste
    • Flour
    • Heavy cream
    • Chicken broth
    • Parmesan cheese
    • Mozzarella cheese, cubed or mozzarella pearls
    • Fresh basil, shredded
    • Salt, pepper, Italian seasoning, garlic powder
    • Rigatoni pasta

    Instructions

    First, heat the oil in a large skillet and add the cherry tomatoes.

    Then lightly season them with salt and pepper and stir them around in the skillet until they are blistered. This should take about 2-4 minutes.

    Now add in the minced garlic and some butter. Let that sauté for a minute.

    Next add in the flour and whisk that in over medium high heat for 2 minutes.

    Then stir in the tomato paste and slowly pour in the heavy cream and chicken broth.

    Now season the sauce with salt, pepper, Italian seasoning and garlic power and let it simmer for about 10 minutes.

    Next, stir in the Parmesan cheese and add the pasta.

    Then add the fresh shredded basil leaves and cubed mozzarella cheese.

    Now stir everything together until the pasta is evenly coated.

    Be sure to stir it in as quickly as possible so the heat from the pasta and the sauce will begin to slightly melt the cubed cheese.

    Finally, transfer it to a serving dish and garnish with more shredded basil and Parmesan cheese if you’d like.

    Serve warm and enjoy!

    Easy Caprese Pasta

    This easy Caprese pasta is made with blistered cherry tomatoes, fresh basil and mozzarella cheese served in a creamy tomato sauce.
    No ratings yet
    Print Recipe Pin Recipe
    Course Main Course, Side Dish
    Cuisine American, Italian

    Ingredients
      

    • 2 tbs olive oil
    • 10 oz cherry tomatoes
    • 3 cloves garlic, minced
    • 2 tbs butter
    • 2 tbs flour
    • 3 tbs tomato paste
    • 1 c heavy cream
    • 1 c chicken broth
    • 5-6 oz mozzarella, cubed or mozzarella pearls
    • ¼ c fresh basil, chopped
    • ¼ c parmesan cheese
    • salt and pepper to taste
    • 2 tbs italian seasoning
    • 2 tbs garlic powder
    • pasta of choice (I used rigatoni)

    Instructions
     

    • First, heat the oil in a large skillet and add the cherry tomatoes. Lightly season them with salt and pepper and stir them around in the skillet until they are blistered. This should take about 2-4 minutes.
    • Now add in the minced garlic and some butter. Let that sauté for a minute.
    • Next add in the flour and whisk that in over medium high heat for 2 minutes.
    • Then stir in the tomato paste and slowly pour in the heavy cream and chicken broth.
    • Now season the sauce with salt, pepper, Italian seasoning and garlic power and let it simmer for about 10 minutes.
    • Next, stir in the Parmesan cheese and add the pasta.
    • Then add the fresh shredded basil leaves and cubed mozzarella cheese.
    • Now stir everything together until the pasta is evenly coated.
    • Be sure to stir it in as quickly as possible so the heat from the pasta and the sauce will begin to slightly melt the cubed cheese.
    • Finally, transfer it to a serving dish and garnish with more shredded basil and Parmesan cheese if you’d like. Enjoy!
    Keyword caprese pasta, easy caprese pasta

    CHICKEN CHIMICHANGAS

    by 2 Comments

    These chicken chimichangas are made using rotisserie chicken, shredded cheese and just a few other simple ingredients that are rolled into a large tortilla and deep fried until golden brown.

    Chicken Chimichangas

    From was the recipe collection of Tara Ippolito

    Chicken chimichangas have become family favorite of ours recently.

    My house seems to be on a big chimichanga kick since I made them for the first time a few weeks ago.

    If you’ve never had a chimichanga before, it’s very similar to a burrito. Chimichangas are just a deep fried.

    The filling is pretty much the same with meat, cheese, beans and rice. Although I didn’t add rice to this recipe but you certainly could.

    I love Mexican inspired recipes like this one. All the flavors go together so well and deep frying everything together just takes it to the next level.

    No wonder my family can’t get enough of these things.

    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.

    Chicken chimichangas variations

    I love this recipe as it is but here are some variations you may like to experiment with.

    • Beans- Use black or pinto beans if you’d prefer not to use refried.
    • Rice- Add yellow, Mexican or white rice to these chimichangas for a more filling meals.
    • Spice- Use a hot & spicy taco season packet or add jalapeños or diced chilis to add some heat to this dish. You can also swap the cheese out for some spicy pepper jack.
    • Meat- this recipe calls for shredded chicken but cooked ground beef or pork would be wonderful here, too.
    • Cheese- Any kind of cheese would work for this recipe so choose your favorite. Just be sure to shred it yourself because it will melt much better that way.

    Other Mexican inspired recipes

    If you like easy Mexican inspired recipes like this one, here are some others that I know you’ll love, too.

    Can these chicken chimichangas be made in the air fryer?

    Yes, these chicken chimichangas can absolutely be made in the air fryer.

    Set the temperate to 350° lightly spray them on all sides with cooking spray.

    Then place two at a time, seam side down, into the basket.

    Air fry them for about 8 minutes, flipping halfway through, or until they are golden brown on all sides.

    Let them cool slightly before serving.

    Chicken chimichangas ingredients

    • Large flour tortillas
    • Rotisserie chicken, shredded
    • Refried beans
    • Salsa (mild, medium or hot)
    • Monterey Jack & Cheddar cheese (hand shredded)
    • Sour cream
    • Taco seasoning
    • Vegetable oil
    • Toppings of your choice- pico de gallo, sour cream, guacamole, etc.

    Instructions

    First, in a large bowl, add the shredded rotisserie chicken, refried beans, salsa, sour cream, shredded cheeses and taco seasoning.

    Now, mix it all together until it’s evenly combined.

    Next, warm the tortillas in the microwave for a few seconds. This will make them easier to roll.

    Then evenly divide the filling mixture into the center of about 6-8 tortillas (about a half a cup into each one).

    Now, top them each with a little more shredded cheese.

    Then, fold the two sides over the chicken mixture and fold the bottom over those sides and roll it up.

    Next, carefully add them (seam side down) into a skillet with hot oil. Work in batches and fry two at a time.

    Now lightly fry them on all sides until they are nice and golden brown.

    Then, quickly drain them on a dish towel or wire rack then transfer them to a serving platter.

    Finally, add whatever toppings of your choice like pico de gallo and sour cream, slice them in half and serve warm. Enjoy!

    Chicken Chimichangas

    These chicken chimichangas are made using rotisserie chicken, shredded cheese and just a few other simple ingredients that are rolled into a large tortilla and deep fried until golden brown.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Mexican

    Ingredients
      

    • 1 large Rotisserie chicken, shredded
    • 1 16 oz Refried beans
    • ½ c Colby jack cheese, hand shredded
    • 1 c Monterey jack cheese, hand shredded
    • ¼ c Salsa (mild, medium or hot)
    • 1 1oz packet Taco seasoning
    • ¼ c Sour cream
    • 6-8 large burrito sized four tortillas
    • Vegetable/ canola oil

    Instructions
     

    • First, in a large bowl, add the shredded rotisserie chicken, refried beans, salsa, sour cream, combined shredded cheeses (keep half a cup of the cheese for later) and taco seasoning. Mix it all together until it’s evenly combined.
    • Next, warm the tortillas in the microwave for a few seconds. This will make them easier to roll. Then evenly divide the filling mixture into the center of about 6-8 tortillas (about a half a cup into each one). Top them each with the rest of the shredded cheese.
    • Then, fold the two sides over the chicken mixture and fold the bottom over those sides and roll it up.
    • Next, carefully add them (seam side down) into a large lipped skillet with hot oil. The oil should be about 2 inches deep into the skillet. Work in batches and fry two at a time. Lightly fry them on all sides until they are nice and golden brown. Quickly drain them on a dish towel or wire rack then transfer them to a serving platter.
    • Finally, add whatever toppings of your choice like pico de gallo and sour cream, slice them in half and serve warm. Enjoy!
    Keyword chicken chimichangas, chimichanga recipe

    EASY BAKED BEANS

    by Leave a Comment

    These easy baked beans are made with just a few simple ingredients and the perfect side dish for summer BBQ’s and parties.

    Easy Baked Beans

    From the recipe collection of Tara Ippolito

    These easy baked beans are the perfect side dish for any BBQ or summer get together.

    They are so flavorful, delicious and super easy to make, too.

    I love serving these baked beans with hot dogs, hamburgers, chicken and just about anything you can throw on the grill.

    They’re also fantastic with cold cut sandwiches.

    Needless to say, I make this side dish quite often in the warmer months because they go with so many great summer foods.

    My family loves when I make this easy side dish and they always look forward to it.

    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

    Baked beans variations

    I love this simple recipe for baked beans as it is but here are some great ideas if you’d like to change it up a little bit.

    • Spice- If you’d like to add a little kick to this recipe, try adding some crushed red pepper flakes or cayenne pepper.
    • Bacon- add a couple of strips of cooked and crumbled bacon to the ingredients. The bacon will add a lot of extra flavor.
    • Hot dogs- Adding cooked, sliced hot dogs to the baked beans turns this dish into an instant childhood classic. Beans and wiens!
    • Bell peppers- dice up some green bell peppers and add them to the baked beans ingredients list for a little extra flavor and color.

    Can these easy baked beans be made in the crockpot?

    Yes, this recipe can absolutely be made in the crock pot.

    Just place all of the ingredients into the crockpot, give it a mix and cook the beans on either low for 8 hours or on high for 4.

    Other easy side dishes

    If you like easy to make side dishes that are perfect for BBQ’s and summer parties, here are a few others that I know you’ll love, too.

    Easy baked beans ingredients

    • Baked beans, original ( I like Bush's Original Baked Beans)
    • Onion, diced
    • Ketchup
    • Yellow ketchup
    • Worcestershire sauce
    • Brown sugar
    • Minced garlic
    • BBQ sauce
    • Maple syrup
    • Fresh parsley (chopped)

    Instructions

    First, in a cast iron skillet or baking dish, add all of the ingredients.

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

    Next, place it into a 350° oven for 30 minutes.

    Then, carefully take it out of the oven and stir everything together again.

    Now, place it back into the oven for another 25 minutes.

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

    Easy Baked Beans

    These easy baked beans are made with just a few simple ingredients and the perfect side dish for summer BBQ’s and parties.
    No ratings yet
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine American

    Ingredients
      

    • 1 55 oz can Original Baked Beans
    • 1 small Onion, chopped
    • 2 tbs Ketchup
    • 2 tbs Yellow mustard
    • ¼ c Brown sugar
    • 2 tbs BBQ sauce
    • 1 tbs Worcestershire sauce
    • 2 tbs Maple syrup
    • 2 cloves Garlic, minced
    • Fresh parsley, chopped (optional)

    Instructions
     

    • First, in a cast iron skillet or baking dish, add all of the ingredients and stir everything together until it’s evenly combined.
    • Next, place it into a 350° oven for 30 minutes.
    • Then, carefully take it out of the oven and stir everything together again.
    • Now, place it back into the oven for another 25 minutes.
    • Finally, let it cool slightly, garnish with fresh parsley (optional) and enjoy.
    Keyword baked beans recipe, easy baked beans

    HOT HONEY SKILLET CORN

    by 2 Comments

    This easy hot honey skillet corn is made with corn, the perfect amount of honey and sriracha and just a couple other simple ingredients for a simple and delicious side dish.

    Hot Honey Skillet Corn

    This hot honey skillet corn is such a delicious, simple and easy side dish.

    I love making this in the summer with fresh Jersey corn but this can be easily made in the cooler months with frozen corn like I did here.

    It’s the perfect side dish to go with just about anything. it’s a particularly good bbq side dish in my opinion, too. Everyone loves when I bring this to the BBQ.

    Im serious, whenever I make this, everyone loves the mix of sweet and heat. Its just the right amount of kick to make it ok for everyone to enjoy, too. If you happen to have some real sriracha loving diners eating with you, feel free to add some more to amp it up.

    Hot honey seems to be everywhere right now. Its become super popular almost over night and I can totally see why.

    The combination of the honey and sriracha really to compliment each other so well. I love to to bring this to cookouts with my Mom's Famous Tortellini Salad and Jalapeno, Cheddar and Bacon Cornbread.

    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.

    Hot Honey Skillet Corn Variations

    I love this recipe as it is, but here are some ways you can alter it if you’d like.

    • Corn- you can use canned corn thats been (drained) or fresh shucked corn instead of frozen if you’d prefer.
    • Cream cheese- use any flavor of blocked, softened cream cheese for added flavor. Jalapeno would be a fantastic choice for some extra kick.
    • Spicy- if you’d like to add even more heat, use jalapeno cream cheese, add chopped green chilis or kick up the sriracha.

    Other easy side dishes

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

    Hot Honey Skillet Corn Ingredients

    • Frozen Corn (thawed)
    • Butter
    • Cream Cheese (softened)
    • Honey
    • Sriracha
    • Salt

    Instructions

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

    Then, add the corn, and stir it into the butter.

    Now, season it with salt and give the corn another stir.

    Then, add the softened cream cheese and stir it into the corn until it’s melted completely.

    Next, add the sriracha.

    Now, add the honey.

    Then, give everything a stir and let it simmer for about 5 minutes.

    Finally, transfer the corn to a serving dish. Top with a little more sriracha, honey and fresh parsley (optional). Serve warm and enjoy.

    Hot Honey Skillet Corn

    This easy hot honey skillet corn is made with corn, the perfect amount of honey and sriracha and just a couple other simple ingredients for a simple and delicious side dish.
    No ratings yet
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine American

    Ingredients
      

    • 20 oz Frozen corn, thawed
    • 3 tbs Butter
    • 4 oz Cream Cheese, softened
    • 3 tbs Honey plus 1 teaspoon for garnish
    • 3 tbs Sriracha plus 1 teaspoon for garnish
    • 1 tbs Salt
    • Parsley for garnish (optional)

    Instructions
     

    • Melt the butter in a large skillet over medium high heat and add the corn.
    • Season it with salt and stir everything together until its evenly combined.
    • Add the softened cream cheese and stir it into the corn until it’s melted completely.
    • Add the honey and Sriracha and stir that into the corn mixture. Let it simmer for about 5 minutes.
    • Add the corn to a serving dish, garnish with a little more sriracha, honey and fresh parsley (optional). Serve warm and enjoy.

    Video

    Keyword hot honey skillet corn, skillet corn

    BAKED SHRIMP OREGANATA

    by 2 Comments

    This easy to make baked shrimp oreganata is made with shrimp, white wine, lemon juice and herbs baked with seasoned breadcrumbs until golden brown.

    Baked Shrimp Oreganata

    From the recipe collection of Tara Ippolito

    This baked shrimp oreganata is a delicious Italian American dish that’s super easy to make and absolutely delicious.

    I love making this shrimp for special occasions like holidays and family get togethers because it looks impressive and is always a huge it.

    My family always devours this dish whenever I make it.

    This recipe is so versatile, too! It can be served an appetizer, side or main dish if you’d like.

    You can also serve these shrimp alone, over pasta, rice or with some sliced Italian bread.

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

    Fast. Simple. Delicious.

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

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

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

    Baked shrimp oregananta variations

    I love this recipe for shrimp oreganata as it is but here are some ways to change it up if you’d like to.

    • Shrimp- use fresh or frozen (and thawed) shrimp for this recipe of any size. Just be sure they are cleaned and deveined.
    • Breadcrumbs- I like using seasoned breadcrumbs for this recipe because I think it provides a lot of extra flavor but panko breadcrumbs would absolutely work, too.
    • Wine- This recipe calls for a little white wine. If you’d prefer not to use it, that’s no problem. Just omit it from the recipe.
    • Spicy- if you’d like to add a little heat to this recipe you can certainly do that. Try adding some hot pepper flakes to the seasoning and using hot and spicy breadcrumbs for a nice boost of flavor.
    • Serving- this shrimp recipe can be served as is but can also be served over pasta, rice or along side some sliced Italian bread, too.

    What can I serve this baked shrimp oreganata with?

    I like to serve this recipe over spaghetti but I’ve also served it over white rice or just with some Italian bread and it was delicious.

    The white wine and lemon that the shrimp are baked in creates such a nice sauce to serve over both.

    I recommend serving this shrimp oreganata over pasta or rice with a vegetable side dish of your choice.

    Here are some great vegetable side dishes that would go perfect with these shrimp.

    Bake shrimp oreganata ingredients

    • Large cleaned & deveined shrimp
    • White wine
    • Lemon juice/ zest
    • Minced garlic
    • Seasoned bread crumbs
    • Butter
    • Olive oil
    • Fresh parsley, chopped
    • Salt, pepper, garlic powder, oregano

    Instructions

    First, using a sharp knife, butterfly the shrimp by carefully running a sharp knife along the tail but not cutting completely through it.

    Now add the shrimp to a large ziplock bag or bowl.

    Then add the olive oil, white wine, minced garlic, salt, pepper, lemon zest, garlic powder and freshly chopped parsley.

    Next, mix everything together until it’s evenly combined and place the shrimp in the fridge for a couple of hours or until you’re ready to cook them.

    Now, place the shrimp into an oven safe baking dish and top them with lemon juice. You can also add tiny pieces of the lemon itself if you'd like.

    Next make the breadcrumb topping by mixing the breadcrumbs and oregano in a medium sized bowl.

    Then stir in the olive oil into breadcrumbs until they are the texture of wet sand.

    Now sprinkle the breadcrumbs evenly on top of the shrimp.

    Next add a few pieces of butter spread out on top of the breadcrumbs.

    Then bake the shrimp until they are cooked all the way through and the breadcrumbs and toasted.

    Finally, let them cool slightly, serve warm and enjoy.

    Baked Shrimp Oreganata

    This easy to make baked shrimp oreganata is made with shrimp, white wine, lemon juice and herbs baked with seasoned breadcrumbs until golden brown.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer, Main Course, Side Dish
    Cuisine American, Italian

    Ingredients
      

    • 1 lb Large shrimp, cleaned, peeled and deviened
    • ¼ c White Wine
    • 1 large Lemon (zest and juice)
    • 3 cloves Garlic, minced
    • ¾ c Seasoned breadcrumbs
    • 3 tbs Butter (cut into small pieces)
    • ¼ c Olive oil (divided)
    • 3 tbs Fresh parsely, chopped
    • Salt and pepper to taste
    • 2 tbs Oregano
    • 2 tbs Garlic powder

    Instructions
     

    • First, using a sharp knife, butterfly the shrimp by carefully running a sharp knife along the tail but not cutting completely through it.
    • Now add the shrimp to a large ziplock bag or bowl. Add the olive oil, white wine, minced garlic, salt, pepper, lemon zest, garlic powder and freshly chopped parsley.
    • Next, mix everything together until it’s evenly combined and place the shrimp in the fridge for a couple of hours or until you’re ready to cook them.
    • Now, place the shrimp into an oven safe baking dish and top them with lemon juice.
    • Next make the breadcrumb topping by mixing the breadcrumbs and oregano in a medium sized bowl. Then stir in the olive oil into breadcrumbs until they are the texture of wet sand and sprinkle the breadcrumbs evenly on top of the shrimp.
    • Next add a few pieces of butter spread out on top of the breadcrumbs. Then bake the shrimp at 375 degrees for about 20 minutes or until the shrimp are cooked all the way through and the breadcrumbs and toasted.
    • Finally, let them cool slightly, serve warm and enjoy.
    Keyword baked shrimp oreganata, shrimp oreganata

    BOLOGNESE SAUCE

    by 5 Comments

    This bolognese sauce is a hearty, easy to make meat sauce using ground beef, crushed tomatoes, wine, Italian herbs and spices and just a few other simple ingredients served over the pasta of your choice.

    Bolognese Sauce

    From the recipe collection of Tara Ippolito

    Bolognese sauce may just be my favorite pasta sauce of all time.

    It’s so filling, delicious and pure comfort food at its best. I just love this recipe.

    The wine, beef broth, Italian seasonings and other ingredients come together so well as this sauce thickens on the stove.

    Every bite is its own concentrated flavor bomb. I could eat it right out of the sauce pan with a spoon if I had my way.

    There is no better smell to permeate the house than a nice, fragrant sauce like this one simmering on the stove.

    My family is always so exited to come home to the smell of this sauce cooking. They all love this sauce, too.

    I hope you give this bolognese 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.

    Bolognese sauce variations

    I love this bolognese sauce recipe exactly how it is, but here are some ways to switch it up if you’d like to.

    • Beef- ground chicken, pork, veal or turkey can be used to replace the ground beef if you’d like to swap that out or create your own blend.
    • Wine- any red or white wine would work for this recipe. Just be sure to use a good quality wine that you would drink and not a “cooking” wine.
    • Seasoning- if you’d like to add some herbs to this dish, add some red pepper flakes in while sautéing the vegetables. Bay leaves can be added while the sauce is simmering, too. Just be sure to pull them out before serving. Add any additional seasonings and herbs you’d like.
    • Pasta- I like to choose a thin, long pasta for this sauce recipe but really any pasta will do so choose your favorite.
    • Cream- I used a little bit of cream here but milk works perfectly, too.

    Other pasta recipes

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

    • Marry Me Pasta
    • The Best Vodka Sauce
    • Easy Chickenh Tetrazzini
    • Pink Marinara Alfredo

    Bolognese sauce ingredients

    • Celery, carrots, onion, chopped
    • Ground beef
    • Garlic, minced
    • Red wine
    • Beef broth
    • Tomato paste
    • Crushed tomatoes
    • Cream
    • Butter
    • Olive oil
    • Salt, pepper, garlic powder, Italian seasoning
    • Pasta of choice (ladle of pasta water)

    Instructions

    First, heat some butter and olive oil in a large skillet and add the chopped carrots, celery and onion.

    Now, lightly season them with salt and pepper and sauté them for about 10 minutes or until the vegetables are soft.

    Then, add the ground beef and break it into small pieces while browning it.

    Next, once the beef is browned, add the minced garlic and season it with salt, pepper, garlic powder and Italian seasoning.

    Now stir in the wine and bring it to a gentle boil out for about 2-3 minutes.

    Then, stir the tomato paste into the beef mixture for about one minute.

    Next, add the beef broth and let that gently boil in the sauce for about 2 minutes.

    Now, stir in the crushed tomatoes and add the cream.

    Then, season the sauce with salt, pepper, garlic powder and Italian seasoning and let the sauce simmer for about 10 minutes or more if desired.

    Next, add a little bit of butter, a ladle of pasta water and some freshly shredded basil and stir that into the sauce until the butter has melted.

    Finally, add the pasta to the sauce and toss everything together until it’s evenly coated in the bolognese sauce.

    Serve warm, top with some grated Parmesan cheese and enjoy!

    Bolognese Sauce

    This bolognese sauce is a hearty, easy to make meat sauce using ground beef, crushed tomatoes, wine, Italian herbs and spices and just a few other simple ingredients served over the pasta of your choice.
    No ratings yet
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Italian

    Ingredients
      

    • ¼ cup Olive oil
    • 2-3 stalks Celery, chopped
    • 2 medium Carrots, peeled and chopped
    • 1 large Onion, chopped
    • 1 pound Ground beef
    • 4 cloves Garlic, minced
    • 1 6 oz can Tomato paste
    • ½ cup Beef broth
    • ½ cup Red wine
    • 1 28 oz can Crushed tomatoes
    • ½ cup Heavy cream
    • 2 tbs Butter (divided)
    • Salt and pepper
    • 2 tbs Italian Seasoning (divided)
    • 2 tbs Garlic powder (divided)
    • 5 leaves Fresh basil, shredded
    • 1 pound Choice of pasta (and ladle of the pasta water)
    • Parmesan cheese (optional)

    Instructions
     

    • First, heat half of the butter and olive oil in a large skillet and add the chopped carrots, celery and onion. This may seem like a lot of oil, but you're meant to almost fry the veggies.
    • Now, lightly season them with salt and pepper and cook them for about 10 minutes or until the vegetables are soft.
    • Then, add the ground beef and break it into small pieces while browning it.
    • Next, once the beef is browned, add the minced garlic and season it with salt, pepper, 1 tbs of garlic powder and 1 tbs of Italian seasoning.
    • Now stir in the wine and bring it to a gentle boil out for about 2-3 minutes.
    • Then, stir the tomato paste and into the beef mixture for about one minute.
    • Next, add the beef broth and let that gently boil in the sauce for about 2 minutes.
    • Now, stir in the crushed tomatoes and add the cream.
    • Then, season the sauce with salt, pepper, garlic powder and Italian seasoning and let the sauce simmer for about 10 minutes or more if desired.
    • Next, add the rest of the butter, a ladle of pasta water and some freshly shredded basil and stir that into the sauce until the butter has melted.
    • Finally, add the pasta to the sauce and toss everything together until it’s evenly coated in the bolognese sauce.
    • Serve warm, top with some grated Parmesan cheese (optional) and enjoy!
    Keyword bolognese sauce, pasta sauce recipe

    CLASSIC CORN SOUFFLÉ

    by 2 Comments

    This classic corn soufflé is a holiday staple using frozen and creamed corn, jiffy corn muffin mix and just a few other simple ingredients.

    Classic Corn Soufflé

    From the recipe collection of Tara Ippolito

    Classic corn soufflé is a holiday and family get together must in my family.

    This recipe has been a favorite of ours for many years. It compliments almost any meal perfectly.

    Everyone loves this recipe whenever I make it and because of that, it’s become a side dish staple.

    I do make this for holidays mostly, but it’s great for any family dinner year round.

    I even like to make this recipe in the summer using fresh Jersey corn and serve it as a BBQ side dish.

    It’s so easy to put together and absolutely delicious.

    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. 

    Classic corn soufflé variations

    Here are some ways to change up this corn soufflé if you’d like to.

    • Corn- replace the bag of frozen corn in the summer with fresh corn from the cob. Regular canned corn can be used instead of frozen, too. Just be sure to drain it.
    • Spice- if you like to add some spice to this recipe, try adding a can of diced green chilis or chopped jalapeños.
    • Cheese- add ½ cup of the shredded cheese of your choice to this recipe. It’s delicious!

    Other easy side dishes

    If you like easy to make side dish recipe like this one, here are a few others that I know you’ll love, too.

    Classic corn soufflé ingredients

    • Jiffy Corn Muffin Mix
    • Frozen corn (thawed)
    • Creamed corn
    • Eggs
    • Sour cream
    • Butter (melted)
    • Salt and pepper

    Instructions

    First, in a medium sized mixing bowl, add all of the ingredients.

    Now, mix them together until they’re evenly combined.

    Then place the corn mixture into a greased baking dish.

    Next, bake it for an hour and a half at 350° or until the top is golden brown and the soufflé is cooked all the way through.

    Finally, let it cool slightly and serve warm. Enjoy!

    classic corn soufflé

    This classic corn soufflé is a holiday staple using frozen and creamed corn, jiffy corn muffin mix and just a few other simple ingredients.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine American

    Ingredients
      

    • 8.5 oz Jiffy Corn Muffin Mix
    • 12 oz Frozen corn, thawed
    • 2 14.7 oz Creamed corn
    • 1 stick Butter, melted
    • 1 cup Sour cream
    • 2 Eggs
    • Salt and pepper to taste

    Instructions
     

    • First, in a medium sized mixing bowl, add all of the ingredients and mix them together until they’re evenly combined.
    • Then place the corn mixture into a greased baking dish.
    • Next, bake it for an hour and a half at 350° or until the top is golden brown and the soufflé is cooked all the way through.
    • Finally, let it cool slightly and serve warm. Enjoy!
    Keyword calssic corn souffle, corn souffle

    HAWAIIAN ROLL CHEESY GARLIC BREAD

    by 2 Comments

    This Hawaiian roll cheesy garlic bread is so easy to make using King’s Hawaiian rolls that are stuffed with mozzarella cheese and baked in garlic butter until golden brown.

    Hawaiian Roll Cheesy Garlic Bread

    From the recipe collection of Tara Ippolito

    This Hawaiian roll cheesy garlic bread is so quick, easy and delicious to make.

    I like having these rolls on hand for when I want to make something that I know everyone will love and requires very little effort.

    My family loves this cheesy garlic bread and they’re so versatile, too.

    You can serve them as a snack, appetizer or even as a whole meal if you’d like to.

    They’re perfect for a game day or holiday appetizer especially! For some reason those are the two biggest times that I get requests to make them.

    Besides as an after school snack, of course. Which my kids absolutely love. They could eat the whole package themself if I let them I bet.

    And I totally get why. These are so cheesy and delicious with the soft Hawaiian rolls and garlic butter.

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

    Fast. Simple. Delicious.

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

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

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

    Hawaiian roll cheesy garlic bread variations

    Here are some great ways to switch this recipe up if you'd like to.

    • Cheese- you don’t have to use string cheese if you’d rather not for this recipe. Any kind of hand shredded mozzarella cheese would be great. Also, feel free to change the cheese to any kind and experiment with different flavors.
    • Meat- placing some pepperoni into the slits along with the cheese would turn these into pepperoni pizza Hawaiian rolls.
    • Sauce- add a little marinara or pesto sauce to the inside of the slits before adding the filling for another layer of flavor, too.
    • Rolls- you don’t have to use Kings Hawaiian rolls for this recipe if you’d prefer not to. Any kind of rolls would work here.

    Other easy Hawaiian roll recipes

    If you like using Hawaiian rolls for easy recipes like this one, here are some others that I know you’ll love, too.

    Hawaiian roll cheesy garlic bread instructions

    • Kings Hawaiian slider rolls
    • Cheese sticks (I like Polly-O string cheese)
    • Butter
    • Garlic, minced
    • Fresh parsley, chopped
    • Salt, pepper & garlic powder

    Instructions

    First, remove the Hawaiian rolls from the packaging and using a sharp knife, cut along the center of each roll, vertically. Be careful not to cut through completely.

    Next, cut the string cheese down the center (long ways) breaking them into two long pieces.

    Then, stuff the string cheese into the slits in the Hawaiian rolls that we just created.

    Now, make the garlic butter by melting the butter and mixing in the minced garlic, garlic powder, fresh parsley, salt and pepper.

    Next, pour the garlic butter over the top of the Hawaiian rolls and using a pastry brush, spread it out as evenly over the rolls as you can.

    Then, place the box of rolls onto a baking sheet and place them in the oven.

    The box that the Hawaiian rolls come in are oven safe but I recommend placing it onto a baking sheet for this recipe. Sometimes the butter can drip out onto the bottom of the stove.

    Finally, remove the rolls once the cheese is melted and the tops are golden brown and toasted. Serve warm and enjoy!

    Hawaiian Roll Cheesy Garlic Bread

    This Hawaiian roll cheesy garlic bread is so easy to make using King’s Hawaiian rolls that are stuffed with mozzarella cheese and baked in garlic butter until golden brown.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer, Snack
    Cuisine American, Italian

    Ingredients
      

    • 1 pacakge King's Hawaiian Rolls
    • 6 sticks Mozzarealla string cheese
    • ½ cup Butter
    • 1 tbs Garlic, minced
    • 1 teaspoon Garlic powder
    • 1-2 tbs Fresh parsley, chopped
    • Salt and pepper to taste

    Instructions
     

    • First, remove the Hawaiian rolls from the packaging and using a sharp knife, cut along the center of each roll, vertically. Be careful not to cut through completely.
    • Next, cut the string cheese down the center (long ways) breaking them into two long pieces.
    • Then, stuff the string cheese into the slits in the Hawaiian rolls that we just created.
    • Now, make the garlic butter by melting the butter and mixing in the minced garlic, garlic powder, fresh parsley, salt and pepper.
    • Next, pour the garlic butter over the top of the Hawaiian rolls and using a pastry brush, spread it out as evenly over the rolls as you can.
    • Then, place the box of rolls onto a baking sheet and place them in the oven at 375 degrees for about 10 minutes. Keep them in longer if you feel like they're not toasted enough, just keep in mind that they tend to burn fast.
      The box that the Hawaiian rolls come in are oven safe. I do recommend placing them onto a baking sheet for this recipe. Sometimes the butter can drip out onto the bottom of the stove.
    • Finally, remove the rolls once the cheese is melted and the tops are golden brown and toasted. Serve warm and enjoy!
    Keyword cheesy garlic bread, Hawaiian roll cheesy garlic bread, hawaiian roll garlic bread

    CLASSIC MACARONI SALAD

    by 4 Comments

    This classic macaroni salad combines cooked pasta and chopped vegetables in a tangy mayonnaise based sauce for the perfect make ahead bbq, lunch or summer side dish.

    Classic Macaroni Salad

    From the recipe collection of Tara Ippolito

    Classic macaroni salad is truly a summer side dish staple.

    Most of us have probably grown up eating this at almost every BBQ and summer party and still do. It goes perfectly with sandwiches for lunch, too.

    I love this recipe because it’s super easy to put together and needs to be made ahead of time.

    Anything that I can do a day or two before I need it just makes my life a whole lot easier. Plus, its served cold and I love that I don't need to worry about keeping it warm.

    This is one of those recipes that taste better the longer the flavors sit and blend together. So thats a great added bonus of making it early, too.

    Macaroni salad is such a delicious side dish that I loved growing up and now my own kids do, too.

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

    Classic macaroni salad variations

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

    • Pasta- this is traditionally made with elbow macaroni but any small shaped pasta like ditalini would work just as well.
    • Relish- you can add chopped sweet pickles if you’d prefer to do that instead of relish.
    • Mayonnaise- I used Hellman’s but if you’d like a little more tang, use something like Dukes. If you’d like a lot more tang, use Miracle Whip.
    • Onion- instead of a chopped white onion, feel free to use red onion or green onions, too.
    • Add ons- some people like to add chopped boiled eggs, bacon, and other vegetables to their macaroni salad. It all adds great flavor so add whatever you’d like.
    • Sauce- Sometimes, if the pasta isn't dried completely it can absorb some of the sauce and dry it out. If this happens, feel free to make another batch or half batch of the sauce to add to the macaroni. Some may want to do this anyway if they prefer a creamier macaroni salad texture.

    Other easy side dishes

    If you like easy side dishes like this one that are perfect for BBQ’s, lunches and summer parties, here are some others that I know you’ll love, too.

    Classic macaroni salad ingredients

    • Macaroni
    • Red pepper, chopped
    • Celery, chopped
    • Onion, chopped
    • Sweet relish
    • Mayonnaise
    • Yellow mustard
    • Vinegar
    • Sugar
    • Salt, pepper, garlic powder, onion powder

    Instructions

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

    Then, drain the pasta and run it under cold water to stop the cooking process.

    Now, add the cooked macaroni to a large bowl.

    Next, add the chopped onion, bell peppers, celery and relish.

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

    Now, in a separate bowl, add the mayonnaise, yellow mustard, vinegar and sugar. Lightly season it with salt and pepper and stir it together until its evenly combined and smooth.

    Next, pour the mayonnaise mixture over the macaroni and mix everything together until it’s evenly combined.

    PLEASE NOTE: Sometimes, if the pasta isn't dried completely it can absorb some of the sauce and dry it out. If this happens, feel free to make another batch or half batch of the sauce to add to the macaroni. Some may want to do this anyway if they prefer a creamier macaroni salad texture.

    Then, cover it and place it into the fridge for a couple hours or overnight.

    Finally, give it one more big stir once you’re ready to serve it and enjoy!

    Classic Macaroni Salad

    This classic macaroni salad combines cooked pasta with chopped vegetables in a tangy mayonnaise based sauce for the perfect bbq, lunch or summer side dish.
    No ratings yet
    Print Recipe Pin Recipe
    Course Salad, Side Dish
    Cuisine American

    Ingredients
      

    • 1 lb Elbow macaroni pasta
    • 1 medium Red bell pepper, chopped small
    • 3 stalks Celery, chopped small
    • 1 small White or yellow onion, chopped small
    • 2 tbs Sweet pickle relish
    • Salt and pepper to tasate
    • 1 tbs Garlic powder
    • 1 tbs Onion powder

    For the Sauce

    • 1 cup Mayonnaise
    • 2 tbs Yellow mustard
    • 2 tbs Vinegar
    • 1 tbs Sugar
    • Salt and Pepper

    Instructions
     

    • First, cook the macaroni in salted water until al dente. Drain the pasta and run it under cold water to stop the cooking process.
    • Now, add the cooked and fully drained/dried macaroni to a large bowl and add the chopped onion, bell peppers, celery and relish.
    • Then season it with salt, pepper, garlic powder and onion powder and mix everything together until it’s evenly combined.
    • Now, in a separate bowl, mix together the mayonnaise, yellow mustard, vinegar and sugar. Lightly season it with salt and pepper then pour it over the macaroni. Mix to combine.
    • PLEASE NOTE: Sometimes, if the pasta isn't dried completely it can absorb some of the sauce and dry it out. If this happens, feel free to make another batch or half batch of the sauce to add to the macaroni. Some may want to do this anyway if they prefer a creamier macaroni salad texture.
    • Then, cover it and place it into the fridge for a couple hours or overnight.
    • Finally, give it one more big stir once you’re ready to serve and enjoy!
    Keyword classic macaroni salad, macaroni salad

    THE BEST FRENCH ONION DIP

    by 1 Comment

    This is the best French onion dip recipe made with, dry onion soup mix, sour cream, mayonnaise and just a couple other simple ingredients

    The Best French Onion Dip

    From the recipe collection of Tara Ippolito

    I am not even slightly joking when I say that this is the best French onion dip recipe, ever.

    If you make this, plan on making it again and again because I promise you, you will.

    This is the perfect dip recipe to enjoy at home, bring to BBQ’s, parties, football games or lounging by the pool.

    This is a great appetizer or snack for any occasion that you can think of all year round.

    The first time I served this as an appetizer for a family party I got so many compliments.

    When I replied “thank you” to statements like “this dip is awesome” the next thing said out of their mouths were “Did you make this?!”

    This dip is so good that my friends and family though it was purchased from the store.

    That’s huge compliment if you ask me!

    I hope you give this recipe a try. Because I know that you will 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.

    The best French onion dip variations

    This recipe is amazing as is, but here are a few ways to switch it up if you’d like to.

    • Low carb- if you’d like to keep this recipe low carb, you absolutely can do that. Instead of serving this dip with potato chips, eat it with carrot and celery sticks instead.
    • Potato Chips- I love the wavy or ridged potato chips for this dip but regular potato chips, corn chips or any kind of cracker would be great, too.
    • Sour cream- Greek yogurt can be replace the sour cream if you’d rather not use that.
    • Cream Cheese- whipped cream cheese can be used to replace the sour cream and mayonnaise if you’d like.

    Other easy dip recipes

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

    The best French onion dip ingredients

    • Lipton Recipe Secrets Onion packet
    • Sour cream
    • Mayonnaise
    • Fresh garlic, minced
    • Onion powder
    • Fresh chives
    • Wavy potato chips

    Instructions

    First, in a medium size bowl, add all of the ingredients except for the potato chips.

    Now mix everything together until it’s evenly combined.

    Then place it into the refrigerator for at least one hour. This can be eaten right way, but I do recommend letting the flavors come together in the refrigerator for at least an hour before serving.

    Next, place the dip into a serving bowl and garnish with more freshly cut chives.

    Finally, serve with wavy potato chips and enjoy!

    The Best French Onion DIp

    This is the best French onion dip recipe made with, dry onion soup mix, sour cream, mayonnaise and just a couple other simple ingredients.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer, Snack
    Cuisine American

    Ingredients
      

    • 1 1.4 oz Lipton Recipe Secrets Onion packet
    • 1 cup Sour Cream
    • ¼ cup Mayonnaise
    • 1 tbs Fresh Garlic, minced
    • 1 teaspoon Onion Powder
    • 3 tbs Fresh Copped Chives (save some for garnish)
    • Wavy Potato Chips

    Instructions
     

    • First, in a medium size bowl, add all of the ingredients except for the potato chips.
    • Now mix everything together until it’s evenly combined.
    • Then place it into the refrigerator for at least one hour. This can be eaten right way, but I do recommend letting the flavors come together in the refrigerator for at least an hour before serving.
    • Next, place the dip into a serving bowl and garnish with more freshly cut chives.
    • Finally, serve with wavy potato chips and enjoy!
    Keyword french onion dip, the best french onion dip

    SPINACH AND ARTICHOKE WONTON CUPS

    by 6 Comments

    These spinach and artichoke wonton cups are the perfect party appetizer made with spinach, chopped artichokes, cheese and a couple other simple ingredients baked in wonton wrappers until golden brown and crispy.

    Spinach and artichoke wonton cups

    From the recipe collection of Tara Ippolito

    These spinach and artichoke wonton cups will be the star of the show at your next party.

    I made these recently for a get together and my family and friends went absolutely crazy for them.

    Before I knew it, the whole tray was completely gone.

    Now that I know what a huge hit they are, I’ll be sure to double the recipe for the next time.

    Anyone who likes spinach and artichoke dip is guaranteed to love this appetizer, too.

    It’s tastes just like that but instead of scooping the dip out with a cracker, it’s served in a crispy, golden brown wonton wrapper.

    These little grab and go recipes are the perfect thing for parties, watching the big game or eaten simply just as a snack.

    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.

    Spinach and artichoke wonton cups variations

    This recipe is really great at is, but here are some ways it can be changed if you’d like to.

    • Filling- the wonton wrappers are pretty much filled with spinach and artichoke dip. So use a recipe for that if you’d like to but store bought spinach and artichoke dip would work well here, too.
    • Mayonnaise- the mayonnaise can be replaced with plain Greek yogurt.
    • Cheese- powdered or fresh parmesan cheese would both work here. Also, if you love cheese, feel free to add ¼ cup of shredded mozzarella cheese.

    Other easy appetizers

    If you like easy appetizers like this one, here are a few other recipes that I know you’ll love, too.

    Spinach and artichoke wonton cups ingredients

    • Frozen spinach, thawed and drained very well
    • Artichoke hearts, chopped small
    • Mayonnaise
    • Sour cream
    • Cream cheese (room temperature)
    • Wonton wrappers (NOT to be confused with egg roll wrappers. Please check the label)
    • Parmesan cheese
    • Fresh garlic, minced
    • Garlic powder, salt and pepper
    • Cooking spray

    Instructions

    Preheat the oven to 350°

    First, carefully press one wonton wrapper each cup of a muffin tin.

    Now, lightly spray each one with cooking spray and place it in the oven for 5 minutes.

    Then, in a medium sized bowl, add all of the other ingredients.

    Next, mix them together until they’re evenly combined.

    Now, scoop the spinach and artichoke mixture evenly into each of the wontons.

    Then, bake them in the oven for about 10 minutes or until the wontons are golden brown and crispy.

    Finally, let them cool slightly and carefully remove them from the muffin tin. Serve warm and enjoy!

    Spinach and Artichoke Wonton Cups

    These spinach and artichoke wonton cups are the perfect party appetizer made with spinach, chopped artichokes, cheese and a couple other simple ingredients baked in wonton wrappers until golden brown and crispy.
    4 from 2 votes
    Print Recipe Pin Recipe
    Course Appetizer, Snack
    Cuisine American

    Ingredients
      

    • 10 oz packege Frozen Spinach, thawed and drained very well
    • 8 oz jar Artichoke Hearts, drained and finely chopped
    • ⅓ cup Mayonnaise
    • ⅓ cup Sour Cream
    • 4 oz Cream Cheese, room temperature
    • 12-14 Wonton Wrappers
    • ½ cup Parmesan Cheese
    • 1 tbs Garlic Powder
    • Salt and Pepper
    • 3 cloves Fresh Garlic, minced
    • Cooking Spray

    Instructions
     

    • Preheat the oven to 350°
    • First, carefully press one wonton wrapper each cup of a muffin tin. Lightly spray each one with cooking spray and place it in the oven for 5 minutes.
    • Then, in a medium sized bowl, add all of the other ingredients and mix them together until they’re evenly combined.
    • Now, scoop the spinach and artichoke mixture evenly into each of the wontons and bake them in the oven for about 10 minutes or until the wontons are golden brown and crispy.
    • Finally, let them cool slightly and carefully remove them from the muffin tin. Serve warm and enjoy!
    Keyword spinach and artichoke wonton cups

    THE BEST CRAB CAKES

    by 6 Comments

    These are the best crab cakes for an appetizer or entree made with crab meat, seasoned bread crumbs, and just a few other simple ingredients pan fried then baked until golden brown.

    The Best Crab Cakes

    From the recipe collection of Tara Ippolito

    This really is the best crab cake recipe of all time if you ask me.

    I started making these in the year 2000 with fresh crabs that I’d catch at the Jersey Shore.

    Everyone absolutely loved them and I’d get asked for the recipe so many times that I lost count.

    They are just the perfect blend of flakey crab meat, breadcrumbs, vegetables and seasonings. Everything comes together so nicely for an incredible tasting crab cake.

    The best part about these crab cakes are that they can be served as either an appetizer or an entree depending on what size they’re formed into.

    Either way, serve them with a little lemon juice and homemade tartar sauce and it’s going to be a guaranteed winner!

    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.

    The best crab cakes variations

    I like this recipes as is, but here are some ways to switch it up if you’d like to.

    • Crab Meat- Fresh is always best but canned (like I used here) and frozen will work, too. Just be sure that if you’re using frozen to thaw annd dry the meal very well.
    • Breadcrumbs- Panco or plain breadcrumbs can be used instead of seasoned if you’d like.
    • Ground Mustard- If using ground mustard isn’t an option for you, Dijon mustard can be used to replace it.
    • Egg Beaters- You can replace regular eggs with the egg beaters if you need to. Use about ⅚ eggs to replace the 1 ½ cups of egg beaters. Just be sure to beat the eggs before adding them to the crab mixture.
    • Seasoning- feel free to add old bay, lemon juice or any kind of additional seasoning if you’d like.

    Other easy appetizers

    If you like delicious and easy appetizers like this one, here are some others that I know you’ll love, too.

    The best crab cakes ingredients

    • Crab meat
    • Onion, chopped
    • Carrot, shredded
    • Mayonnaise
    • Cayenne pepper, salt, pepper and garlic powder
    • Ground mustard
    • Worcestershire sauce
    • Seasoned breadcrumbs
    • Egg beaters
    • Vegetable or canola oil
    • Tartar sauce, lemon juice (optional)

    Instructions

    First, in a medium sized bowl, add the crab meat, onion, carrot, mayonnaise, ground mustard and Worcestershire sauce.

    Then, season it with cayenne pepper, garlic powder, salt and pepper.

    Now, add the seasoned breadcrumbs and the egg beaters.

    Next, mix everything together until it’s evenly combined.

    Then, take small handfuls of the crab mixture and form them into the shape of a hockey puck.

    Now, coat them in more of the seasoned breadcrumbs and place them on a baking sheet.

    Then cover them and place them in the freezer for at least one hour.

    Now, in a large skillet, add the oil over medium high heat and carefully add the crab cakes. Fry them in batches until golden brown on both sides.

    Next, put them on a baking sheet and place them into a 350° oven for 15 minutes.

    Finally, let them cool slightly and serve them with fresh lemon juice and tartar sauce if desired. Enjoy!

    The Best Crab Cakes

    These are the best crab cakes for an appetizer or entree made with crab meat, seasoned bread crumbs, and just a few other simple ingredients pan fried then baked until golden brown.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer, Main Course
    Cuisine American

    Ingredients
      

    • 1 pound Crab Meat canned, fresh or frozen. If using frozen, be sure to thaw and drain the meat well
    • 1 large Carrot, grated
    • 1 small Onion, diced
    • 1 cup Mayonnaise
    • 1 tbs Ground mustard
    • 2 tbs Worcestershires Sauce
    • 2 cups Seasoned breadcrumbs Keep about ¼ of a cup to the side to coat the formed crab cakes later.
    • 1 teaspoon Cayanne pepper
    • Salt and Pepper
    • 1 tbs Garlic powder
    • 1 ½ cups Egg Beaters
    • ¼ cup Vegetable or canola oil (add more if needed)

    Instructions
     

    • First, in a medium sized bowl, add the crab meat, onion, carrot, mayonnaise, ground mustard and Worcestershire sauce. Season it with cayenne pepper, garlic powder, salt and pepper.
    • Now, add the seasoned breadcrumbs and the egg beaters. Mix everything together until it’s evenly combined.
    • Then, take small handfuls of the crab mixture and form them into the shape of a hockey puck.
    • Now, coat them in more of the seasoned breadcrumbs and place them on a baking sheet.
    • Then cover them and place them in the freezer for at least one hour.
    • Now, in a large skillet, add the oil over medium high heat and carefully add the crab cakes. Fry them in batches until golden brown on both sides.
    • Next, put them on a baking sheet and place them into a 350° oven for 15 minutes.
    • Finally, let them cool slightly and serve them with fresh lemon juice and tartar sauce if desired. Enjoy!
    Keyword crab cakes, easy crab cakes, the best crab cakes