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  • Korean Strawberry Milk

    Korean Strawberry Milk

    Homemade Korean strawberry milk is a sweet and fruity treat that is sure to satisfy your taste buds. The blend of fresh strawberries and creamy milk creates a perfectly balanced flavor that is both indulgent and refreshing. Sipping on a glass of this cute and tasty beverage brings the café culture of Seoul straight to your kitchen!

    With the temperatures rising slowly but surely, it’s time to break out all of the refreshing drink recipes! Some of my favorites are Brazilian lemonade, a mango lassi, or a mint julep! Check out my full list of beverages here for more ideas.

    2 glasses of strawberry milk served on a wooden board.

    Homemade Korean Strawberry Milk

    My younger sister went to university in Korea, and one of the things she would always talk about was how amazing the cafes there were. She would send us pictures of all of the cute drinks, cakes, and pastries. The presentation was always beautiful! In Korea, cafe culture is huge. There’s even a name for it! “Hu-sik” is a term used for dessert, snacks, (or in this case drinks) that you have after dinner. It usually means going out for coffee and socializing with friends. Coffee and tea are both popular choices, but flavored milk is a unique offering in Korean cafes. It’s so delicious, you’re going to love it!

    Some of the popular flavors of milk drinks you’ll see are banana, melon, and strawberry. Don’t knock it ‘til you try it! To start off your new obsession, today’s recipe is for delicious strawberry milk. It’s super creamy, refreshing, and filled with chunks of juicy strawberry. The fresh strawberry flavor is out of this world! Plus, it’s beyond easy to make. You’ll have to try it out with all of your favorite fruits.

    Ingredients Needed

    This is everything I used to make this Korean strawberry milk! I wanted my drink to be creamy but still refreshing and filled with fruity flavor. Feel free to adjust yours to taste! If you’re looking for exact measurements, they can all be found in the recipe card below.

    • Strawberries: The star of the show! You will want these to be hulled and chopped. Some of them will be made into a puree while others will be left in chunks to give the drink delicious texture.
    • Granulated Sugar: To make the drink nice and sweet. You could also use simple syrup, maple syrup, honey, or agave. If you’re looking to cut down your sugar intake, you can also use Stevia or monkfruit sweetener.
    • Lemon Juice: Just a splash to brighten up the overall flavor of the Korean strawberry milk.
    • Vanilla Extract: Adds a warm, sweet flavor to the drink. I recommend using pure vanilla extract or making your own blend for best results.
    • Milk: I used 2% milk, but this recipe is super easy to make dairy-free. Feel free to use your favorite nut milk here! Check out my tips section below for more ideas.
    • Additional Chopped Strawberries: (Optional) for garnish if desired. After all, the presentation is a huge component in making Korean-inspired drinks!

    How to Make Korean Strawberry Milk

    It’s so easy! Basically, what we’re going to do is make a strawberry puree, and then combine that with the rest of our ingredients to create the most creamy and delicious drink ever!

    1. Add Ingredients to Pot: Combine strawberries, sugar, lemon juice, and vanilla in a medium-sized pot.
    2. Cook and Stir: Cook strawberry mixture over medium-low heat for about 15-20 minutes. Stir frequently until the berries release their juices and the sauce starts to thicken.
    3. Cool: Remove from heat and allow the strawberry jam to cool on the counter or in the refrigerator. The sauce will continue to thicken as it cools.
    4. Add to Glass: To assemble the strawberry milk, add ¼ cup of strawberry sauce to a tall glass. I like to smear the sauce around the inside of the glass to make it pretty! Add additional diced strawberries at this time if you would like.
    5. Pour in Milk: Pour milk into the glass stirring to incorporate the sauce throughout the milk and enjoy!
    Collage of strawberries being made into puree.

    Tips and Variations

    Korean strawberry milk is so easy to customize. You can easily make it vegan and also switch up the flavors to personal preference! No matter how you prepare it, I know you will love this refreshing Korean drink as much as I do!

    • Dairy-Free Milk Alternatives: Korean strawberry milk is so easy to make vegan! My favorite milk is light coconut milk because it adds refreshing coconut flavor. (Pink drink, anyone?) Full-fat coconut milk doesn’t blend as well but it’s very creamy! Just know that most non-dairy milk alternatives are more watery so the result of your drink will be different. You’ll have to test out different milks to see what your favorite is! Try: almond milk (unsweetened or vanilla), soy milk (great for creaminess!) cashew milk or almond milk, oat milk, or rice milk!
    • Adding Other Flavors: Hybrid drinks are super popular in Korea. One popular combo is strawberry milk that has been layered with matcha green tea. Not only is it beautiful with the green and pink colors, but it tastes amazing! It’s earthy, creamy, and sweet!
    • The Best Straws to Use: In Korea, these types of drinks are served with big straws similar to what you’d get with bubble tea. This way, you get delicious chunks of strawberry in each sip!
    • Toppings: Try adding in tapioca pearls to make strawberry boba, or popping pearls for an extra burst of juicy flavor! You can typically find these online or at your local Asian market. A scoop of vanilla ice cream or whipped cream is great too if you want something sweeter!

    Adding chopped strawberries to a glass cup.

    Storing Leftovers

    Korean strawberry milk is best served fresh, but you can also keep it in an airtight bottle or jar in the fridge for a few days after it’s made.

    • In the Refrigerator: Store in an airtight bottle or jar for up to 3 days. The ingredients may settle, so give it a stir before serving it.

    Milk being poured into a glass.

    More Amazing Strawberry Recipes

    I think strawberries might be my favorite fruit. They’re just so juicy and delicious! No matter the recipe, they always take a dessert from good to great. If you’re a strawberry lover like me, you’re going to love these other sweet treats!

    Print

    Korean Strawberry Milk

    Homemade Korean strawberry milk is a sweet and fruity treat that is sure to satisfy your taste buds. The blend of fresh strawberries and creamy milk creates a perfectly balanced flavor that is both indulgent and refreshing. Sipping on a glass of this cute and tasty beverage brings the café culture of Seoul straight to your kitchen!
    Course Beverage
    Cuisine Korean
    Keyword Korean strawberry milk, korean strawberry milk recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 8
    Calories 288kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound strawberries, hulled and chopped
    • 1/3 cup granulated sugar
    • 2 teaspoons lemon juice
    • 1/2 teaspoon vanilla extract
    • 1 gallon 2 % milk, or nut milk of choice
    • additional chopped strawberries for garnish if desired

    Instructions

    • Combine strawberries, sugar, lemon juice, and vanilla in a medium-sized pot.
    • Cook over medium-low heat for about 15-20 minutes. Stir frequently until the berries release their juices and the sauce starts to thicken.
    • Remove from heat and allow the sauce to cool on the counter or in the refrigerator. The sauce will continue to thicken as it cools.
    • To assemble the strawberry milk, add ¼ cup of strawberry sauce to a tall glass. I like to smear the sauce around the inside of the glass to make it pretty! Add additional diced strawberries at this time if you would like.
    • Pour milk into the glass stirring to incorporate the sauce throughout the milk and enjoy!

    Nutrition

    Serving: 2cups | Calories: 288kcal | Carbohydrates: 35g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 223mg | Potassium: 751mg | Fiber: 1g | Sugar: 35g | Vitamin A: 490IU | Vitamin C: 35mg | Calcium: 577mg | Iron: 0.3mg
  • Soup Dumplings (Xiao Long Bao)

    Soup Dumplings (Xiao Long Bao)

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Chinese soup dumplings are delicious homemade wrappers filled with perfectly seasoned pork and soup. Yes, these dumplings are FILLED with soup! How do you get soup inside of a dumpling? It’s like magic! This recipe is simple, delicious, and something everyone will enjoy.

    I love Chinese food. It’s definitely my takeout of choice. Luckily for me, the whole family loves it too! I really enjoy making simple Chinese food at home too, because it’s a great way to save a little money and get the best flavors. Some of my favorite homemade recipes are Wonton Soup, this delicious Moo Goo Gai Pan, and this Firecracker Chicken.

    Soup dumplings on a plate with a spoon.

    Soup Dumpling

    If you have never had a Chinese soup dumpling, you are going to fall in love with this recipe! If you don’t know what a soup dumpling is, I think you are going to love the idea. It is a dumpling with a pork and broth filling. That’s right, there is soup INSIDE the dumpling! You bite into this delicious and soft wrapper and out pours this flavor packed chicken stock and soy sauce broth.

    This soup dumpling, also called a Xiao Long Bao, is absolutely one of the best dishes I’ve eaten in my entire life! It’s full of Asian flavors that are so easy to keep eating and eating. This recipe keeps things simple by cooking them in a steamer just like chicken potstickers. These dumplings can also be cooked in a bamboo steamer or cooked in a wok. I love eating these with garlic edamame and dipping them in Chinese black vinegar. They are also delicious with white rice to make it a more filling meal!

    Ingredients

    The ingredients in these soup dumplings are actually so simple! Straightforward and easy to make, these dumplings are now at the top of my list of fun and creative meals. My whole family looks forward to these dumplings so much. You can find the measurements below in the recipe card.

    Soup Gelatin

    • Hot Water: To balance out the strong flavors in the broth.
    • Hot Chicken Stock: You could also use pork broth or beef broth, or even vegetable stock.
    • Soy Sauce: This adds a lot of flavor to the gelatin.
    • Gelatin Powder: This helps the soup set up firm so that you can add it to the filling.

    Soup Dumpling Wrapper

    • All-Purpose Flour: Easy to work with and a simple dough.
    • Warm Water: This helps the dough come together.
    • Salt: To add a little extra flavor.

    Filling

    • Ground Pork: This is the traditional protein, but you could use ground chicken or ground beef if you want to.
    • Sesame Oil: Sesame oil is really nutty and earthy and goes perfectly with Asian flavors and pork.
    • Soy Sauce: I love adding soy sauce to the filling too
    • Ginger: Fresh ginger is full of zingy flavor.
    • Sugar: A little sugar helps to balance out the salty flavors.
    • Salt and Pepper: For seasoning the meat. I often use white pepper instead of black.
    • Rice Vinegar: Is made from fermented rice and has a mild and slightly sweet flavor. You could use rice wine vinegar too.
    • Green Onion: This brightens up the filling and adds extra flavor.
    • Chinese Black Vinegar: This is for dipping your dumpling in, it’s amazing!
    Process photos showing how to mix the filling, add them to the dough, and steam them.

    Soup Dumplings Recipe

    I really love this soup dumplings recipe because of how straightforward it is! I steam my buns in an instant pot because of how easy it is, but you can absolutely use a traditional pot and boil some water and do it the old-fashioned way! If you love dumplings from the freezer section at the grocery store, then you are going to fall in love with these fresh and delicious flavors.

    Make Soup Gelatin

    1. Mix Stock and Gelatin: In a medium bowl, add your water and chicken stock and then heat in the microwave for about 1 minute. Then add in your soy sauce and gelatin and then mix until all the gelatin has dissolved.
    2. Cool: Pour your gelatin mixture into a shallow tray, about an 8X8 baking sheet, and then cool in the fridge until the gelatin has set, about an hour.
    3. Fluff: When the gelatin has set, remove it from the fridge and then fluff/ break it up with a fork. Then set aside.

    Soup Dumpling Wrapper

    1. Make Dough: In a medium bowl, add your flour, water and salt. Mix well using a spoon. Once dough has begun to come together, then knead it with your hands until it is a smooth dough. Cover and then allow the dough to rest for 30 minutes.

    Soup Dumpling Filling

    1. Mix Filling: In a large bowl, add in your ground pork, sesame oil, soy sauce, ginger, sugar, salt, pepper, rice vinegar, and green onion. Then mix until well combined.

    Put It All Together

    1. Roll Out Dough: On a lightly floured surface, roll your dough into a log and then cut into 30 even pieces. Then roll each piece of dough out into a thin round disk.
    2. Add Filling: Take a prepared rolled-out disk and then fill it with about a tablespoon of your pork filling and 1 teaspoon of soup gelatin.
    3. Fold Closed: To fold the dumpling, place it in the palm of your hand and fold the edges of the dumpling wrapper in on itself into pleats until it is all joined at the top of the dumpling. Then pinch tightly to secure the wrapper closed, you don’t want any of your soup to leak out while they are cooking.
    4. Steam: In an instant pot with a steamer basket sprayed with nonstick cooking spray, set the instant pot to steam for 8 minutes. Allow the steaming time to finish and then do a quick steam release to take the dumplings out.
    5. Dip and Enjoy: Enjoy fresh with Chinese black vinegar!
    Soup dumplings being dipped in sauce with chop sticks.

    Tips for Making Soup Dumplings

    Soup dumplings are amazingly simple to make, and these tips are going to make your life even easier. I walk you through how to use a bamboo steamer to get the best results in this recipe, and how to freeze them for a quick and easy meal.

    • Different Ways to Steam Dumplings: The traditional way to steam soup dumplings is in a bamboo steamer. This one is cheap and can be found at your local Target. I personally love steaming things in my instant pot. Using a bamboo steamer is really pretty simple, the first time you do it it can seem a little intimidating. Just fill a wok or skillet with water and bring to a boil. Line your bamboo steamer with liners, and lay your dumplings on top. Make sure they aren’t touching and have plenty of room. Set the steamer in the wok or pot and steam for 8 minutes.
    • Make Freezer Dumplings: I absolutely love the pre-cooked frozen dumplings from Costco. You can make your own at home with this recipe! Follow these instructions to make the soup dumplings. Let them completely cool, and then freeze them on a baking sheet lined with parchment. Make sure they aren’t touching each other. When they have frozen for a few hours, then you can place them in an airtight bag and store for two months. Now you have dumplings that you can steam or boil until they are heated through and you’ve got the perfect quick and easy meal.

    Storing Leftovers

    Check out the tip box above for how to turn this soup dumpling recipe into a freezer meal! You can also store your dumplings in the fridge after you have cooked them. I recommend eating them fresh because they are hard to reheat. If you really want to cut down on prep time the day of, you can make the gelatin broth and fill ahead of time, then make the dough and assemble them when you are ready to cook them.

    • In the Refrigerator: You can store your leftovers in an airtight container in the refrigerator for up to two days.

    More Asian Inspired Dishes

    Asian flavors are some of my favorite. They are packed with lots of great ingredients that blend together in perfect harmony. If you are looking for a flavorful meal to please the whole family then these recipes are perfect for you!

    Soup gelatin

    Soup Gelatin

    • In a medium bowl, add your water and chicken stock and heat in the microwave for about 1 minute. Add in your soy sauce and gelatin and mix until all the gelatin has dissolved.

    • Pour your gelatin mixture into a shallow tray, about an 8X8 baking sheet, and cool in the fridge until the gelatin has set, about an hour.

    • When the gelatin has set, remove it from the fridge and fluff/ break it up with a fork. Set aside.

    Wrapper

    • In a medium bowl, add your flour, water and salt. Mix well using a spoon. Once dough has begun to come together, knead it with your hands until it is a smooth dough. Cover and allow the dough to rest for 30 minutes.

    Filling

    • In a large bowl, add in your ground pork, sesame oil, soy sauce, ginger, sugar, salt, pepper, rice vinegar, and green onion. Mix until well combined.

    Assembly

    • On a lightly floured surface, roll your dough into a log and cut into 30 even pieces. Roll each piece of dough out into a thin round disk.

    • Take a prepared rolled out disk and fill it with about a tablespoon of your pork filling and 1 teaspoon of soup gelatin.

    • To fold the dumpling, place it in the palm of your hand and fold the edges of the dumpling wrapper in on itself into pleats until it is all joined at the top of the dumpling. Pinch tightly to secure the wrapper closed, you don’t want any of your soup to leak out while they are cooking.

    • In an instant pot with a steamer basket sprayed with nonstick cooking spray, set the instant pot to steam for 8 minutes. Allow the steaming time to finish and do a quick steam release to take the dumplings out.

    • Enjoy fresh with Chinese black vinegar!

    Serves: 30

    Calories55kcal (3%)Carbohydrates7g (2%)Protein3g (6%)Fat2g (3%)Saturated Fat1g (5%)Polyunsaturated Fat0.2gMonounsaturated Fat1gCholesterol6mg (2%)Sodium203mg (8%)Potassium37mg (1%)Fiber0.3g (1%)Sugar0.2gVitamin A3IUVitamin C0.1mgCalcium3mgIron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine Asian, Chinese

    Keyword chinese dumplings, pork dumplings, soup dumplings

  • Twice Baked Potatoes

    Twice Baked Potatoes

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    What’s better than a regular baked potato? A twice baked potato, of course! They are the ultimate comfort food – creamy, savory, and packed with cheesy goodness. Whether you’re cooking for one or for a crowd, these spuds are easy to make and impossible to resist.

    I’m a sucker for potatoes in every form. Fries, baked potatoes, scalloped potatoes, there’s no wrong way to make a spud. If you’re looking for more knock-out side dishes, you’ll have to try these hasselback potatoes or duchess potatoes next! They’re the perfect addition to any hearty meal.

    Taking a bite of a twice baked potato with a fork.

    Twice Baked Potatoes Recipe

    Let’s be real. Potatoes are the ultimate comfort food. And when it comes to the potato hierarchy, twice baked potatoes reign supreme. This is one potato recipe that I feel like is often overlooked. What’s not to love about a fluffy, creamy potato stuffed with gooey cheese, savory bacon bits, and zesty seasonings? Twice-baked potatoes are so good, it’s time to bring them back into the dinner rotation! Trust me, your family will thank you.

    Not only are twice baked potatoes delicious, they’re also the perfect side dish. They pair well with just about any main course, from juicy steak to tender chicken to flaky salmon. And let’s not forget about their versatility! You can customize them to your heart’s content with your favorite toppings and add-ins. Plus, they’re super easy to make ahead of time and reheat when you’re ready to serve. So next time you’re in need of a comfort food fix, whip up a batch of twice baked potatoes and let the good times roll!

    Ingredients Needed

    Twice-baked potatoes use a lot of simple ingredients, and the best part is- you can customize them to whatever you have on hand! Feel free to add in any additional toppings or mix-ins as well! Check out my tips section below for more topping ideas, and the recipe card at the end of the post for all the measurements I used.

    • Large Russet Potatoes: The backbone of this delicious dish, these starchy potatoes are the perfect vessel for all of your favorite toppings. If you’re feeling adventurous, you can also try substituting sweet potatoes or even yams for a fun twist. Twice baked sweet potatoes are so wonderful!
    • Sour Cream: Adds a creamy texture and a zesty flavor to the potatoes. If you’re looking to lighten things up a bit, you can also try substituting it for Greek yogurt instead.
    • Butter: Adds a smooth texture and a savory flavor to the potatoes.
    • Milk: Helps to thin out the potato mixture and create a silky texture. You can use any type of milk you prefer, from whole milk to almond milk.
    • Shredded Cheddar Cheese: The star of the show, this gooey, melty cheese takes these potatoes to the next level. You can also mix it up with different types of cheese, like pepper jack or gouda!
    • Salt: Don’t skip the salt, it helps to bring out the natural flavors of the potatoes and other ingredients.
    • Pepper: Feel free to adjust to taste!
    • Bacon: Everything’s better with bacon, right? This salty, smoky goodness adds a crispy texture and a savory flavor to the potatoes. For easy prep, use precooked bacon! You can also try baking your bacon for fresh, delicious flavor.
    • Chopped Green Onions: Add a pop of color and a bright, oniony flavor to the potatoes.

    Why Russet Potatoes?

    Ah, the mighty russet potato – the king of the potato world! When it comes to making twice baked potatoes, russets are the way to go. For starters, they have a high starch content, which means they get nice and fluffy when baked. Plus, their skins are nice and thick, which makes them the perfect vessel for holding all of your favorite toppings!

    How to Make Twice Baked Potatoes

    The hardest part about this recipe is waiting for the potatoes to bake. Everything else is a breeze! Psst- if you’re short on time, you can try “baking” your potatoes first in the Instant Pot. It cuts the prep time in half! Find my full recipe here.

    1. Preheat Oven, Prep Potatoes: Preheat your oven to 375 degrees Fahrenheit and then prepare a baking sheet by lining it with foil. Prepare your potatoes to be baked, clean the potatoes and poke them each along the body with a fork so air can circulate.
    2. Bake Potatoes: Bake the potatoes until they are tender, about 1 hour 20 minutes. Remove the potatoes from the oven and then allow them to cool enough to handle. While potatoes are baking, cook your bacon and cut them into small bits.
    3. Scoop Out Potatoes: Cut each baked potato in half, lengthwise, and then scoop the potato flesh from the skins, keeping the skins intact.
    4. Combine With Other Ingredients: To a medium bowl, add the scooped potatoes, sour cream, butter, milk, ⅔ of the cheddar cheese, salt, pepper, half of your prepared bacon bits, and half of your green onions. Then using a hand mixer, whisk the mashed potato filling together until it is well mixed and creamy. You can also use a potato masher.
    5. Add Back to Potato Skins: Scoop the mashed potato mix into each hollowed out skin, dividing it evenly between all 8 skins. Once your skins are filled again, top each one with your reserved cheddar cheese, bacon bits, and green onions.
    6. Bake Again: Line the filled and topped potatoes back on the baking sheet and then bake them for an additional 15 minutes.
    7. Enjoy: Serve and enjoy your twice baked potatoes fresh!
    4-photo collage of potatoes and filling being prepared.

    Tips and Delicious Variations

    Like baked potatoes, twice baked potatoes can be made in so many different ways, with so many different toppings! Here are a few ways to perfect this soft, cheesy potato dish. They’re going to fly off the table!

    • Don’t Overcook: Don’t overcook your potatoes! You want them to be tender, but not falling apart.
    • Add Cheese on Top: Save some cheese for the topping! Don’t mix all of the cheese into the potato mixture – save a little bit to sprinkle on top for extra cheesy goodness.
    • More Toppings: Get creative with your toppings. Bacon and green onions are classic choices, but you can also try adding things like jalapenos, sun-dried tomatoes, or even chili! You could also add a drizzle of cheese sauce or BBQ sauce to make it extra ooey-gooey and delicious. I have even seen people top their twice-baked potatoes with a drizzle of alfredo sauce. Yum!

    Twice-baked potatoes topped with bacon, cheese, and green onions, served on a wooden board.

    Storing / Reheating

    Twice baked potatoes are so good, I doubt you’ll have any left over. But just in case, here’s how to keep them tasting nice and fresh!

    Reheating Twice-Baked Potatoes
    • In the Oven: Preheat your oven to 350 degrees Fahrenheit. Remove the potatoes from the fridge and let them come to room temperature for about 15 minutes. Then, place them in a baking dish and cover with foil. Bake for 20-25 minutes or until heated through.
    • In the Microwave: Place the potatoes on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through. Be sure to check them frequently to avoid overcooking.
    • In the Air Fryer: Preheat your air fryer to 375 degrees Fahrenheit. Place the potatoes in the air fryer basket and cook for 5-6 minutes, or until heated through. You can also spray the potatoes with a little bit of cooking spray for extra crispiness.

    Top-down view of 2 potatoes.

    Try These Other Delicious Potato Recipes:

    You can never go wrong with a potato side dish. Everyone loves them, and they’re perfect for filling you up! If you’re making a hearty dinner and need a tasty side to go with it, try out one of these amazing recipes!

    • Preheat your oven to 375 degrees fahrenheit and prepare a baking sheet by lining it with foil. Prepare your potatoes to be baked, clean the potatoes and poke them each along the body with a fork.

    • Bake the potatoes until they are tender, about 1 hour 20 minutes. Remove the potatoes from the oven and allow them to cool enough to handle. While potatoes are baking, cook your bacon and cut them into small bits.

    • Cut each baked potato in half, lengthwise, and scoop the potatoes from the skins, keeping the skins intact.

    • To a medium bowl, add the scooped potatoes, sour cream, butter, milk, ⅔ of the cheddar cheese, salt, pepper, half of your prepared bacon bits, and half of your green onions. Using a hand mixer, whisk everything together until it is well mixed and creamy.

    • Scoop the potato mix into each hollowed out skin, dividing it evenly between all 8 skins. Once your skins are filled again, top each one with your reserved cheddar cheese, bacon bits, and green onions.

    • Line the filled and topped potatoes back on the baking sheet and bake them for an additional 15 minutes.

    • Serve and enjoy fresh!

    Store leftovers in the fridge in an airtight container for up to 5 days.

    Serves: 8

    Calories343kcal (17%)Carbohydrates22g (7%)Protein9g (18%)Fat25g (38%)Saturated Fat13g (65%)Polyunsaturated Fat2gMonounsaturated Fat7gTrans Fat0.3gCholesterol64mg (21%)Sodium572mg (24%)Potassium551mg (16%)Fiber1g (4%)Sugar2g (2%)Vitamin A612IU (12%)Vitamin C7mg (8%)Calcium161mg (16%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Appetizer, Side Dish

    Cuisine American

    Keyword twice baked potato recipe, twice baked potatoes

  • Charoset Recipe

    Charoset Recipe

    Charoset is a delicious and traditional dish that is served during the Jewish holiday of Passover. This sweet, spiced mixture is made from a variety of fruits, nuts, and spices and is a symbol of the mortar that Jewish slaves used to make bricks in ancient Egypt. Charoset has a long and fascinating history, with origins dating back to biblical times. Today, it remains a beloved part of the Passover Seder and is enjoyed by people of all backgrounds around the world.

    Here’s a simple recipe for charoset:

    Ingredients:

    2 apples, peeled and finely chopped
    1 cup walnuts, finely chopped
    1/4 cup honey
    1 teaspoon ground cinnamon
    1/4 cup sweet red wine
    1/4 cup dried fruit (such as raisins, apricots, or dates), finely chopped
    Directions:

    In a large bowl, combine the chopped apples and walnuts.
    In a separate small bowl, mix together the honey, cinnamon, and red wine until well combined.
    Pour the honey mixture over the apple mixture and stir until everything is evenly coated.
    Fold in the chopped dried fruit and mix until well combined.
    Cover and refrigerate for at least an hour to allow the flavors to meld together.
    Serve cold as a side dish or as a topping for matzah. Enjoy!

  • Eggplant Caponata Recipe

    Eggplant caponata is a mouthwatering Sicilian dish that will transport your taste buds to the sunny Mediterranean. The origins of this recipe can be traced back to the 18th century, when Sicily was a hub of trade between Europe and the Middle East. The sweet and sour flavors of caponata were influenced by the Arabian love for combining fruit and vegetables in savory dishes. Over the centuries, the recipe has been adapted and refined by Sicilian cooks, and today it is a beloved staple of Italian cuisine.

    Ingredients:

    1 large eggplant, diced
    1 onion, diced
    2 celery stalks, diced
    1 red bell pepper, diced
    1/2 cup pitted green olives, chopped
    1/4 cup capers
    1/4 cup red wine vinegar
    2 tablespoons tomato paste
    2 tablespoons honey
    1/4 cup fresh parsley, chopped
    Salt and pepper, to taste
    Olive oil, for frying
    Instructions:

    In a large skillet, heat enough olive oil to coat the bottom of the pan. Add the diced eggplant and cook until golden brown and tender, about 10-15 minutes. Remove from the pan and set aside.

    In the same pan, add a little more olive oil if needed and sauté the diced onion, celery, and red bell pepper until soft and translucent, about 5-7 minutes.

    Add the cooked eggplant back to the pan, along with the chopped green olives, capers, red wine vinegar, tomato paste, honey, and a pinch of salt and pepper.

    Mix everything together and let it cook on low heat for 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.

    Taste and adjust seasoning as needed.

    Remove from heat and let cool to room temperature.
    Sprinkle with chopped parsley before serving. Eggplant caponata is best enjoyed as a topping for crostini or bruschetta, or as a side dish to grilled meat or fish. Buon appetito!

  • Carrot Bundt Cake

    Carrot Bundt Cake

    Carrot bundt cake is a beautiful combination of moist and sweet carrot cake, topped with divine cream cheese frosting and chopped walnuts. It’s full of warm spices and bright flavors that blend together for the perfect festive dessert.

    I absolutely love the flavors of carrot cake. It’s always been one of my favorite desserts. This carrot bundt cake does not disappoint, it’s absolutely incredible! I’m a frosting girl myself, so I love a thick layer of cream cheese frosting on top. Once you try this carrot cake recipe, you’ve got to try this Carrot Cake Cheesecake, this Carrot Cake Quick Bread, and these fantastic Carrot Cake Cookies.

    Carrot bundt cake with cream cheese frosting.

    Carrot Cake Bundt Cake

    carrot cake, cream cheese frosting

    Why make a carrot bundt cake? Well for starters, it’s a beautiful cake that is easy to slice into the perfect pieces. It’s great for dinner parties and sharing with friends. You don’t have to be a great cake decorator to make this carrot cake with cream cheese frosting a true centerpiece. Depending on what bundt pan you have, you can make so many different designs. You could choose to make a cream cheese glaze instead for a more elegant look.

    You don’t have to only use your bundt pan for pound cakes! There are so many cakes that taste amazing in a bundt pan, but I actually make my carrot cake in it about half of the time. You don’t have to worry about clean edges, frosting the entire thing, and decorations. The cake comes out looking beautiful, and it’s the perfect dessert to serve at Easter!

    Ingredients

    Don’t be intimidated by the list of ingredients on this carrot bundt cake. There are a lot of spices, and that’s why the list gets a little long. You will need to grate a few carrots, so I recommend using your food processor with the grater attachment to make things really fast. This is by far one of the best carrot cake recipes you will ever try!

    Carrot Cake Ingredients

    • All-Purpose Flour: This is the easiest to work with.
    • Baking Powder: This helps the carrot bundt cake rise.
    • Baking Soda: Helps the cake get fluffy.
    • Egg: I always use large grade A eggs in my recipes.
    • Vegetable Oil: You could also use olive oil, or your favorite oil for this recipe. Carrot and coconut go great together, so you could even use coconut oil.
    • Granulated Sugar: To sweeten the cake.
    • Brown Sugar: Adds a depth of sweet flavor from the molasses.
    • Vanilla Extract: I always add vanilla extract to my cakes to help bring out all of the other flavors.
    • Carrots: You need 2 ½ cups of shredded carrots.
    • Walnuts: You can use crushed pecans instead.

    Spices and Seasonings

    • Salt: To enhance all of the flavors in the carrot bundt cake.
    • Cinnamon: Such a warm spice, perfect in this cake.
    • Nutmeg: Nutmeg is warm and nutty.
    • Allspice: Allspice tastes like cloves, nutmeg, and cinnamon combined.
    • Ginger: Ginger has a little bit of heat that pairs perfectly with these other spices.
    • Cloves: This is a very flavorful spice that is sweet and warm at the same time.

    Frosting

    • Cream Cheese: The key ingredient of course! It’s tangy and the perfect contrast to the warm spices.
    • Heavy Whipping Cream: This is what makes the frosting so smooth and light.
    • Vanilla Extract: I like to add a little extract to enhance all the flavors.
    • Salt: To bring out all the other flavors.
    • Powdered Sugar: This sweetens the frosting while keeping it silky smooth. It’s perfect on top of the carrot bundt cake.
    Process photos showing how to mix the batter and the frosting.

    Carrot Bundt Cake Recipe

    Yes, carrot bundt cake has a lot of ingredients, but it’s actually a really simple cake to make! In just a few steps, your cake is in the oven. I love making this cake in fall and spring, I just think the warm spices go perfect with slightly chilly weather. You are going to love baking this cake for friends and family!

    1. Prep: Preheat your oven to 350 degrees Fahrenheit, prepare a bundt cake pan by spraying it liberally with baking spray. Grate your carrots and measure them out, setting them aside.
    2. Mix Dry Ingredients: In a large bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
    3. Mix Wet: In a separate large bowl beat together your eggs, vegetable oil, granulated sugar, brown sugar, and vanilla, add in your carrots and mix.
    4. Add Dry to Wet: Add the dry ingredients to the wet ingredients about ½ cup at a time until it all comes together. Once your batter is mixed, then add in the chopped walnuts and mix to incorporate.
    5. Bake: Pour your batter into your prepared bundt pan and bake for 45-50 minutes. A toothpick inserted should come out clean. Allow the cake to cool for at least 20 minutes before gently removing it from the bundt pan.
    6. Make Frosting: In a medium bowl, using a hand mixer, whip your cream cheese until it is smooth. Then add in your whipping cream, vanilla, salt, and powdered sugar. Whisk until it all comes together smoothly.
    7. Frost Cake and Garnish: Once your cake has cooled to room temperature, frost it with your cream cheese frosting. Optional: then garnish with more chopped walnuts and a sprinkle of cinnamon or nutmeg.
    A slice of carrot bundt cake being lifted up by a spatula.

    Tips for Making Carrot Bundt Cake

    I always love hearing everyone’s tips that they’ve gathered over the years of baking. Here are a few tips for making this carrot bundt cake that will make this recipe even better!

    • Add Raisins: Lots of you probably enjoy raisins in your carrot cake! My kids absolutely hate raisins, so I rarely add them in anything. If you want to add raisins, I recommend adding about ½ cup of golden raisins when you add the carrots.
    • Cream Cheese Glaze: If you just want a simple glaze on top, I recommend making a cream cheese glaze. You can use about a half stick of cream cheese and 2 tablespoons of butter and whip that together until smooth. Then begin adding milk and sugar until you get the consistency you like. It should be runnier than a frosting but thick enough to stick to the top of the cake.
    • Preparing the Bundt Pan: The worst thing that can happen to this cake is it sticking to the inside of the bundt pan. Make sure that you generously spray it with pan spray. Get all those nooks and crannies!

    A piece of carrot bundt cake on a plate with a fork taking a scoop out.

    Storing Leftovers

    This carrot bundt cake makes 12 servings, so you may have some leftovers. It is a great cake to store in the freezer, because it tastes just as good once you pull it out! I recommend making the frosting fresh, but you can also freeze the frosting as well.

    • In the Refrigerator: You can store leftovers in an airtight container in the refrigerator for up to 7 days.
    • In the Freezer: Freeze your cake in an airtight container for up to 3 months.

    More Cake Recipes

    There are so many great cake recipes out there to try. I love making new cake recipes because the combinations are almost endless. Here are a few of my favorite recipes that I’ve developed over the years that I think you’ll enjoy.

    Print

    Carrot Bundt Cake

    Carrot bundt cake is a beautiful combination of moist and sweet carrot cake, topped with divine cream cheese frosting and chopped walnuts. It's full of warm spices and bright flavors that blend together for the perfect festive dessert.
    Course Cake, Dessert
    Cuisine American
    Keyword cake recipes, carrot bundt cake, carrot cake
    Prep Time 45 minutes
    Cook Time 50 minutes
    Total Time 1 hour 35 minutes
    Servings 12 people
    Calories 556kcal
    Author Alyssa Rivers

    Ingredients

    Cake

    • 2 ¼ cups all purpose flour
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoons baking soda
    • 1 teaspoon salt
    • 2 teaspoons cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon allspice
    • ¼ teaspoon ginger
    • ¼ teaspoon cloves
    • 4 large eggs
    • 1 cup vegetable oil
    • 1 cup granulated sugar
    • 1 cup brown sugar packed
    • 2 teaspoons vanilla extract
    • 2 ½ cups shredded carrots
    • 1 cup walnuts chopped

    Cream Cheese Frosting

    • 8 ounces cream cheese softened
    • ½ cup heavy whipping cream
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 3 ½ cups powdered sugar

    Instructions

    Cake

    • Preheat your oven to 350 degrees fahrenheit, prepare a bundt cake pan by spraying it liberally with baking spray. Grate your carrots and measure them out, setting them aside.
    • In a large bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
    • In a separate large bowl beat together your eggs, vegetable oil, granulated sugar, brown sugar, and vanilla, add in your carrots and mix.
    • Add the dry ingredients to the wet ingredients about ½ cup at a time until it all comes together. Once your batter is mixed, add in the chopped walnuts and mix to incorporate.
    • Pour your batter into your prepared bundt pan and bake for 45-50 minutes. A toothpick inserted should come out clean. Allow the cake to cool for at least 20 minutes before gently removing it from the bundt pan.
    • In a medium bowl, using a hand mixer, whip your cream cheese until it is smooth. Add in your whipping cream, vanilla, salt, and powdered sugar. Whisk until it all comes together smoothly.
    • Once your cake has cooled to room temperature, frost it with your cream cheese frosting. Optional: garnish with more chopped walnuts and a sprinkle of cinnamon or nutmeg.

    Nutrition

    Calories: 556kcal | Carbohydrates: 94g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 488mg | Potassium: 290mg | Fiber: 2g | Sugar: 71g | Vitamin A: 4938IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg
  • Marshmallow Fluff

    Marshmallow Fluff

    Life is short, make some marshmallow fluff! It’s like a cloud made of sugar and is the ultimate sweet treat. It works as a great topping, cake filling and fruit dip, but is also perfect for eating straight from the jar. I won’t tell!

    Marshmallow fluff works for so many different desserts. You’re going to love having it on hand! Try it out in cookies and cream fudge, ooey gooey s’mores bars, or homemade snickers bars!

    Closeup of a jar filled with marshmallow fluff

    Homemade Marshmallow Fluff

    Are you a fan of marshmallow fluff but tired of buying it from the store? Well, it’s time to take matters into your own hands and make it at home! Making homemade marshmallow fluff is easier than you might think, and the best part is that you can customize it to your liking. All you need is some sugar, egg whites, cream of tartar, and a little bit of patience. Whip everything together in a bowl until it’s fluffy and delicious, and you’re good to go! You can spread it on toast, use it as a frosting for cakes or cupcakes, or even dip your fruit in it for a sweet (and healthy-ish) treat.

    Once you make your own marshmallow fluff, you’ll never go back to the store-bought stuff again! Homemade tastes so much better. It’s so easy to make that you’ll want to put it on everything. Need a quick and easy dessert? Make a s’more with graham crackers, chocolate, and your homemade fluff. (Or these amazing s’mores bars!) Want to impress your friends with your culinary skills? Make a batch of cupcakes and pipe the fluff on top for a fluffy, sweet topping. The possibilities are endless when it comes to homemade marshmallow fluff, so get creative and have fun with it! When it comes to desserts, it’s the ultimate pantry staple.

    Ingredients Needed

    The ingredients for marshmallow fluff are super simple. You also probably have them all on hand! Whenever a recipe calls for marshmallow fluff and you don’t have any, it’s so easy to make this instead! If you are looking for exact measurements, they can be found below in the recipe card.

    • Water: This little bit of H2O is essential to help dissolve the sugar and corn syrup and create the base of our marshmallow fluff.
    • Granulated Sugar: Sugar makes everything better, including marshmallow fluff! It’s what gives the fluff its signature sweetness. If you’re looking for a healthier alternative, you can try using honey or maple syrup instead. You can also use stevia to make sugar-free marshmallow fluff!
    • Corn Syrup: The glue that holds the marshmallow fluff together! It also gives it a sticky, gooey texture.
    • Egg Whites: Egg whites are the secret to giving marshmallow fluff that light and fluffy texture. They act as a stabilizer and help the fluff hold its shape.
    • Cream of Tartar: Cream of tartar is another stabilizer that helps our marshmallow fluff hold its shape. It also helps the egg whites whip up faster and taller.
    • Vanilla Extract: Vanilla extract adds a delicious flavor to marshmallow fluff. It’s the finishing touch that makes the fluff taste so good! Try using pure vanilla extract or make your own blend for the best flavor possible! If you don’t have any vanilla extract, you can try using almond extract or any other flavoring you like.

    How to Make Homemade Marshmallow Fluff

    Making homemade marshmallow fluff is a breeze – it’s so easy, you’ll wonder why you ever bought it from the store! Just whip up some egg whites, sugar, a few other ingredients, and then you’ve got yourself a batch of airy, delicious marshmallow fluff! It’s perfect for spreading, dipping, or just eating straight from the bowl. Let’s get started!

    1. Sugar Mixture: Add the water, sugar, and corn syrup to a small saucepan and cook over medium heat until all the sugar dissolves and the mixture reaches 240 degrees Fahrenheit on a candy thermometer.
    2. Clean Bowl: Wipe down the bowl to a stand mixer and the whisk attachment with white vinegar or lemon juice to eliminate any grease.
    3. Whisk: Add the egg whites and cream of tartar to the cleaned bowl and whisk on medium speed until soft peaks form, about 2 minutes.
    4. Remove From Heat: Once the sugar mixture reaches 240 degrees Fahrenheit, remove it from the heat.
    5. Combine: Turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. Once all the syrup has been added, increase the speed to medium high and whip until you reach stiff peaks.
    6. Add Vanilla: Add in the vanilla and mix until combined. Store in an airtight container for up to 2 weeks.
    4-photo collage of ingredients being mixed together.

    Tips and Tricks

    Incorporate these simple tips into your next batch, and you’ll be making marshmallow fluff like a pro! It’s so good, you’re going to want to eat it straight from the jar.

    • Whip It: The key to perfect marshmallow fluff is to whip the egg whites and other ingredients until they’re super fluffy and light. Make sure to reach stiff peaks! Don’t be afraid to whip it for a few extra minutes – it’s worth it!
    • Use a Candy Thermometer: When you’re heating up the sugar and corn syrup, make sure you don’t overheat it. If it gets too hot, it can affect the texture of the fluff. Use a candy thermometer to make sure it reaches the right temperature.
    • Egg White Mixture: When you’re whipping the egg whites, make sure you’re doing it at a low speed to start. Once they start to froth up, you can increase the speed. Don’t rush it – it takes a little time to get that perfect marshmallow fluff texture.
    • Switch Up the Flavor: Don’t be afraid to get creative with your marshmallow fluff! Add some food coloring for a fun twist, or mix in some chocolate, white chocolate, or peanut butter for a delicious flavor. The possibilities are endless!

    Marshmallow fluff on a whisk attachment.

    How Long Does Homemade Marshmallow Fluff Last?

    Good news! This marshmallow fluff has a nice, long shelf life. Just be sure to store it in a cool, dark place.

    • At Room Temperature: Store for up to 2 weeks in an airtight container or jar.

    Front view of homemade marshmallow fluff in a glass jar.

    More Delicious Marshmallow Recipes

    I love marshmallows in every form! They’re just so sweet and creamy and add the best touch to any dessert. To satisfy your sweet tooth, here are a few more recipes to add to the dessert lineup. You’ll love them!

    Print

    Marshmallow Fluff

    Life is short, make some marshmallow fluff! It’s like a cloud made of sugar and is the ultimate sweet treat. It works as a great topping, cake filling and fruit dip, but is also perfect for eating straight from the jar. I won’t tell!
    Course Dessert, pantry staple
    Cuisine American
    Keyword homemade marshmallow fluff, marshmallow fluff, marshmallow fluff recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 4 cups
    Calories 342kcal
    Author Alyssa Rivers

    Ingredients

    • ⅓ cup water
    • ¾ cup granulated sugar
    • ¾ cup corn syrup
    • 3 egg whites
    • ¼ teaspoon cream of tartar
    • 1 ½ teaspoons vanilla extract

    Instructions

    • Add the water, sugar, and corn syrup to a small saucepan and cook over medium heat until all the sugar dissolves and the mixture reaches 240 degrees Fahrenheit on a candy thermometer.
    • Wipe down the bowl to a stand mixer and the whisk attachment with white vinegar or lemon juice to eliminate any grease.
    • Add the egg whites and cream of tartar to the cleaned bowl and whisk on medium speed until soft peaks form, about 2 minutes.
    • Once the sugar mixture reaches 240 degrees Fahrenheit, remove it from the heat.
    • Turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. Once all the syrup has been added, increase the speed to medium high and whip until you reach stiff peaks.
    • Add in the vanilla and mix until combined. Store in an airtight container for up to 2 weeks.

    Nutrition

    Calories: 342kcal | Carbohydrates: 87g | Protein: 2g | Fat: 0.3g | Sodium: 79mg | Potassium: 71mg | Sugar: 87g | Calcium: 11mg | Iron: 0.05mg
  • Stuffed Cabbage Recipe

    Stuffed Cabbage Recipe

    Stuffed cabbage is a delicious dish that has its roots in Jewish cuisine. Also known as holishkes, this flavorful dish is made by wrapping cabbage leaves around a filling of ground meat, rice, and spices, then simmering them in a savory tomato-based sauce. This traditional Jewish dish has been enjoyed for generations and is a beloved staple of many Jewish holiday celebrations. Whether you’re Jewish or not, stuffed cabbage is a comforting and hearty meal that is perfect for any occasion. Try out this classic recipe for stuffed cabbage and savor a taste of Jewish heritage.

    Recipe for Stuffed Cabbage:

    Ingredients:

    1 large head of cabbage
    1 pound of ground beef
    1 cup of cooked rice
    1 onion, chopped
    2 cloves of garlic, minced
    1 teaspoon of paprika
    1 teaspoon of salt
    1/2 teaspoon of black pepper
    1 can of tomato sauce
    1/4 cup of brown sugar
    1/4 cup of lemon juice
    Instructions:

    Preheat your oven to 350°F (175°C).
    Bring a large pot of water to a boil. Cut the core out of the cabbage and gently lower the head of cabbage into the boiling water. Cook for 5-7 minutes until the outer leaves become pliable and soft. Remove the cabbage from the water and let it cool.

    In a large bowl, mix together the ground beef, cooked rice, chopped onion, minced garlic, paprika, salt, and pepper.

    Carefully remove the outer leaves of the cabbage and trim the thick part of the stem off each leaf.
    Spoon a small amount of the beef and rice mixture onto each cabbage leaf and roll it up, tucking in the sides as you go.

    Place the cabbage rolls seam-side down in a large baking dish.

    In a separate bowl, mix together the tomato sauce, brown sugar, and lemon juice. Pour the sauce over the cabbage rolls.

    Cover the baking dish with foil and bake for 1 hour and 30 minutes, or until the cabbage is tender and the filling is cooked through.

    Serve hot and enjoy your delicious and comforting Stuffed Cabbage!

  • Shaved Fennel and Celery Salad Recipe

    Shaved Fennel and Celery Salad Recipe

    Looking for a fresh and crunchy salad that’s bursting with flavor? Look no further than this shaved fennel and celery salad! With its delicate, anise-like flavor and crisp, refreshing texture, shaved fennel is the perfect complement to the mild, slightly sweet flavor of celery. Tossed together with a bright and tangy dressing, this salad is a true celebration of springtime flavors.

    Here’s a recipe to try:

    Shaved Fennel and Celery Salad with Lemon Vinaigrette

    Ingredients:

    1 large fennel bulb
    4 stalks celery
    2 tablespoons freshly squeezed lemon juice
    2 tablespoons extra-virgin olive oil
    1/4 teaspoon salt
    Freshly ground black pepper, to taste
    2 tablespoons chopped fresh parsley
    1/4 cup shaved Parmesan cheese
    Directions:

    Trim the fennel bulb, reserving a handful of the feathery fronds for garnish. Cut the bulb in half lengthwise, and then use a mandoline or sharp knife to slice the fennel into thin, almost translucent slices. Transfer the sliced fennel to a large bowl.

    Trim the celery stalks and slice them into thin diagonal pieces, adding them to the bowl with the fennel.

    In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until the dressing is emulsified.

    Pour the dressing over the fennel and celery, and toss to combine. Add the chopped parsley and toss again.

    To serve, transfer the salad to a large platter or individual plates. Top with the shaved Parmesan cheese and reserved fennel fronds. Serve immediately, and enjoy the fresh, bright flavors of this delicious springtime salad

  • Chicken Pesto Pasta

    Chicken Pesto Pasta

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Chicken Pesto Pasta is made creamy with Parmesan, mozzarella, and heavy cream. Fresh basil pesto coats this pasta and chicken for the perfect pop of flavor in every bite. This is a quick and easy recipe that everyone will love!

    Pasta is always a winner at my house. My kids love it, so I’ve tried about a thousand different pasta recipes over the years. This pesto pasta is one we come back to again and again! It’s creamy, full of flavor, and filling. For more great basil pesto recipes, try this Baked Pesto Chicken, this delicious Pesto Chicken Sandwich, and this Caprese Sandwich with Pesto.

    Chicken pesto pasta in a white bowl.

    Pesto Chicken Pasta

    Don’t you just love a delicious and SIMPLE pasta recipe? I know I do! That’s probably why we eat this chicken pesto pasta so often. It just doesn’t get old! The chicken is seasoned and then you make this incredible creamy pesto sauce that just goes together so well. I prefer to make my own basil pesto, but there are a few great options you can pick up from the grocery store.

    Another reason I love a good pasta recipe is you don’t need to worry about making a lot of sides! I like to whip up some roasted root veggies or even better, some delicious air fryer mushrooms to go along with the pasta and you’re done. Of course a salad like a Caprese salad or a spinach salad would also go great! You’ve got a well-rounded meal that is fresh and delicious. I think you are going to love this recipe as much as I do. Let’s get cooking!

    Ingredients

    These ingredients are so simple and come together to make yummy chicken pesto pasta. I like to add two cheeses, but you could choose just one or the other. You can also switch up the type of meat you use, it’s delicious with turkey or even pork. You can find the measurements below in the recipe card

    • Olive Oil: It has the best flavor and makes a great base for the sauce.
    • Chicken Breasts: You can use any part of the chicken you like, just cut the chicken up in good bite size pieces.
    • Onion: You could add in fresh onion, I like to add onion powder to keep it easy.
    • Dried Italian Seasoning: This just goes so well with the pesto!
    • Kosher Salt: High-quality salt matters.
    • Butter: To saute the garlic.
    • Garlic: For fresh flavor that goes perfect with basil.
    • Chicken Broth: To make the sauce. You could use reserved pasta water instead.
    • Heavy Cream: Lots of cream makes the sauce so thick and creamy!
    • Parmesan: I love Parm with this sauce.
    • Mozzarella Cheese: Melts into the sauce!
    • Basil Pesto: You can use homemade or store bought.
    • Penne Pasta: That’s what I prefer, you can choose whatever noodle you want.
    • Salt and Pepper: To season the chicken.
    Process photos showing how to cook the chicken, make the sauce, and add it all together.

    Chicken Pesto Pasta Recipe

    The list of ingredients may look a little long for this chicken pesto pasta recipe, but they are super simple. You can also switch up the ingredients to suit your needs. I like adding new things to this recipe all the time. You will figure out exactly the way that your family likes it best. I share some of my tips below for changing things up.

    1. Brown Chicken: Add the olive oil to the skillet over medium heat. Add the cut chicken, onion powder, Italian seasoning, and salt to the skillet. Stir and cook until the chicken is browned on the outside and cooked through. Remove from the skillet and set aside.
    2. Cook Garlic: In the same skillet, add the butter and garlic. Melt the butter and saute the garlic for 30 seconds until fragrant.
    3. Make Sauce: Add the chicken broth, heavy cream, Parmesan cheese, and mozzarella cheese to the skillet. Whisk to combine and continue to stir and cook the sauce over medium-high heat. Simmer for 5-10 minutes or until the sauce starts to thicken.
    4. Make Pasta: While the sauce is thickening, boil the pasta in a pot according to package instructions until al dente. Drain and set aside.
    5. Put It All Together: Once the sauce has thickened, add the cooked chicken, cooked pasta, and pesto sauce to the skillet with the sauce. Stir to combine and cook until warmed through.
    6. Season: Season with additional salt, pepper, and red pepper flakes if desired.
    7. Garnish: Garnish with additional Parmesan cheese and enjoy!
    A close up of the pesto pasta in the pan.

    Tips for Making Chicken Pesto Pasta

    This chicken pesto pasta recipe is so simple, you might be tempted to switch things up. You should definitely do that! I love adding things to this recipe all the time, and sometimes I’m just pulling what I have out from the fridge and putting things together.

    • Type of Pasta: I prefer penne, but you could really use whatever kind of pasta you have on hand or you like best. I’ve made this with spaghetti noodles and elbows, and it was delicious both ways.
    • Added Ingredients: I am always adding new ingredients to this recipe! I especially love adding pine nuts and cherry tomatoes. I have also used sausage instead of chicken, and along with chicken. It was amazing!
    • Thicken the Sauce: If you want the sauce a little thicker, you can make a flour and water slurry to add to the sauce. Mix 1 tablespoon of flour with 2 tablespoons of water until smooth. Add that when you are adding the rest of the sauce ingredients and cook until thickened.

    A close up on chicken pesto pasta in a white bowl.

    Storing Leftovers

    Pasta makes great leftovers, especially this chicken pesto pasta. It makes the perfect lunch the next day. You can even make extra for meal prepping. Here is how to store leftovers.

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.

    More Pasta Recipes

    Pasta is a frequent meal at my house, which means I have tons of delicious tried and true pasta recipes for you to choose from. Here are a few of my favorites that we eat all the time and can’t get enough of.

    • Add the olive oil to the skillet over medium heat. Add the cut chicken, onion powder, Italian seasoning, and salt to the skillet. Stir and cook until the chicken is browned on the outside and cooked through. Remove from the skillet and set aside.

    • In the same skillet, add the butter and garlic. Melt the butter and saute the garlic for 30 seconds until fragrant.

    • Add the chicken broth, heavy cream, Parmesan cheese, and mozzarella cheese to the skillet. Whisk to combine and continue to stir and cook the sauce over medium-high heat. Cook for 5-10 minutes or until the sauce starts to thicken.

    • While the sauce is thickening, boil the pasta according to package instructions. Drain and set aside.

    • Once the sauce has thickened, add the cooked chicken, cooked pasta, and pesto sauce to the skillet with the sauce. Stir to combine and cook until warmed through.

    • Season with additional salt, pepper, and red pepper flakes if desired.

    • Garnish with additional Parmesan cheese and enjoy!

    Serves: 6

    Calories709kcal (35%)Carbohydrates35g (12%)Protein30g (60%)Fat50g (77%)Saturated Fat22g (110%)Polyunsaturated Fat2gMonounsaturated Fat12gTrans Fat0.2gCholesterol147mg (49%)Sodium1043mg (43%)Potassium467mg (13%)Fiber2g (8%)Sugar4g (4%)Vitamin A1817IU (36%)Vitamin C1mg (1%)Calcium268mg (27%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American

    Keyword 30 minute, chicken pesto pasta