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Chicken Fajita Meal Prep Bowls
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Whether you are trying to stick to a diet, eat out less, or just stop stressing about what to make for dinner, these Chicken Fajita Meal Prep Bowls are your answer! This recipe makes a flavorful and filling meal that is ready to go for the perfect work lunch or quick dinner.

Mexican-inspired dishes are one of my favorites to make a lot of because I know the whole family will be happy with the flavors all week! It always reheats so well, and is something I honestly crave all the time. If you are like me, then you have to try these fun Mexican Pinwheels, this delicious Mexican Pasta Salad, and this crave-able Mexican Corn Chowder.

Chicken Fajita Bowl Meal Prep

We’ve all been there. It’s a crazy busy week and everyone is asking what’s for dinner. You’ve been going non-stop for 15 hours straight and you SERIOUSLY need a break. Enter meal prepping. We’ve all heard of it, and maybe tried it at one point. But the thing about meal prepping, is it needs to make your life EASIER, not more complicated. That’s why I love making these chicken fajita meal prep bowls. They are super simple to make, and only take a few extra minutes to portion out to have meals ready to go for the week. Use the calculator on the top right hand of the recipe card to double or triple the recipe for larger families.

This is just a jumping off point for your meal prepping journey. This recipe is simple, but you can absolutely add more to it! What do you like with your fajitas? I know I love fresh salsa, and this blender salsa is ready in just minutes. I can’t help but crave some guacamole too. You can even switch up the flavor of the chicken by using taco seasoning instead of fajita seasoning. Get creative with the recipe, make it the way you want it!

Ingredients

These chicken fajita meal prep bowl is so convenient to have on hand! It’s also really simple to make. This is just the basic ingredients, other things I love to serve with it are extra vegetables, black beans, corn, and top it with sour cream. You can find tips for cooking the rice in the tip box below. You can find measurements below in the recipe card.
- Olive Oil: This is for sauteeing the veggies and meat.
- Chicken Breast: I like to use boneless skinless chicken breast, but any part of the chicken will work here.
- Fajita Seasoning: I have a recipe for a homemade blend that I always keep on hand! If you don’t want to make your own, one packet of store bought fajita seasoning will work. It has enough salt to perfectly season the chicken breasts and it tastes so fresh! It’s a blend of cumin, chili powder, paprika, and a few other seasonings that are just amazing together.
- Bell Peppers: I like to use a variety of green, red, and orange bell peppers. They have amazing flavor together!
- Onion: This is for extra flavor and texture. What is a fajita without onions!
- Rice: You will need some precooked rice. I share some of my favorite rice recipes below in the recipe box.
Chicken Fajita Bowls Meal Prep Recipe

These chicken fajita meal prep bowls are too easy to put together. They are also amazing to be able to pull them out of the fridge all week. Perfect for work lunches or sending with the kids for a school lunch. Here is how to make this recipe.
1. Season Chicken and Cook: In a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle half of the fajita seasoning on the chicken and cook until no longer pink. Set chicken aside on a plate.
2. Saute Veggies: Add the bell peppers, and onion. Sprinkle remaining fajita seasoning on top. Sauté until they are tender. Add chicken back to the skillet and stir until warmed through.
3. Add Rice: To assemble, place ½ cup cooked rice into four sealable containers. I like to use leftover rice or prepackaged cooked rice for convenience.
4. Add Chicken: Place 1 cup of cooked chicken fajitas into the containers.
5. Store: Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave and garnish with chopped cilantro. Serve with sliced avocado if you desire!
Tips for Making Chicken Fajita Meal Prep Bowls

You can switch up these chicken fajita meal prep bowls however you see fit! They are really just a basic recipe to get your wheels turning and to give you some ideas for ways to keep your fridge stocked with delicious food. Here are some tips for how to switch things up and keep them interesting.

Cooking the Rice: I have so many rice recipes that would be perfect for these bowls. This Mexican rice of course is a great choice, or this lemon rice adds a bright flavor. You can also try this cilantro lime rice that is always a favorite! If you are short on time and just want plain and simple white rice, use this instant pot rice recipe.

Other Fresh Toppings: I like to add a fresh lime to squeeze some lime juice over the top. I also highly recommend a healthy fat like some slices of avocado or fresh guacamole. It’s filling while keeping the meal healthy and paleo.

Add Tortillas: It might just be me, but when I think of fajitas I just crave tortillas! Homemade flour tortillas are so simple to make and taste so incredible. You’ve got to give it a try!
Storing Leftovers

There is nothing more satisfying than being able to pull these chicken fajita meal prep bowls out of the fridge when you need them. You are already putting them in your storage container when you make the recipe, so all you have to do is put them in the refrigerator!

In the Refrigerator: You can store your bowls in an airtight container in the refrigerator for up to 6 days.
More Easy Meal Prep Meals

There are so many reasons to love having prepped food in the fridge. If you have kids, they are perfect for school lunches. They are also super handy to be able to pull out of the fridge for a quick dinner when you are in a hurry. Here are a few of my favorite recipes that are perfect for meal prepping.
In a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle half of the fajita seasoning on the chicken and cook until no longer pink. Set chicken aside on a plate.

Add the bell peppers, and onion. Sprinkle remaining fajita seasoning on top. Sauté until they are tender. Add chicken back to the skillet and stir until warmed through.

To assemble, place ½ cup cooked rice into four sealable containers. I like to use leftover rice or prepackaged cooked rice for convenience.

Place 1 cup of cooked chicken fajitas into the containers.

Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave and garnish with chopped cilantro. Serve with sliced avocado if you desire!

Serves: 4

Calories579kcal (29%)Carbohydrates87g (29%)Protein32g (64%)Fat11g (17%)Saturated Fat2g (10%)Polyunsaturated Fat1gMonounsaturated Fat6gTrans Fat0.01gCholesterol73mg (24%)Sodium847mg (35%)Potassium754mg (22%)Fiber5g (20%)Sugar7g (8%)Vitamin A3650IU (73%)Vitamin C122mg (148%)Calcium44mg (4%)Iron2mg (11%)

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, lunch

Cuisine Mexican

Keyword chicken fajita meal prep bowls, chicken, fajitas, meal prep
February 28, 2023
Vegan Pancakes
Not only are vegan pancakes a tasty way to start your day, but they’re free from any animal products, making them a great choice for anyone following a vegan diet! They’re light, puffy, and perfectly soft. You’ll love them!

I know finding good vegan recipes can be tricky, but I’ve got you covered! You’ll have to try this chickpea curry or my Buddha bowl recipe! They’re jam-packed with flavor and body-loving nutrients. And if you have a sweet tooth… vegan chocolate chip cookies are always the answer.

Quick and Easy Vegan Pancakes

Who doesn’t love a stack of fluffy, delicious pancakes for breakfast? And when you make them vegan and homemade, they’re even better! First of all, homemade vegan pancakes are incredibly customizable. You can add in your favorite fruits, nuts, or dairy-free chocolate chips to make them even tastier. Plus, you know exactly what ingredients are going into them, so you can make them as healthy or indulgent as you want. I always like to top them with fresh berries and all the maple syrup!

These vegan pancakes really are the best. They’re so soft and fluffy! And since they’re homemade, you don’t have to worry about any weird additives or preservatives. So, the next time you’re craving vegan pancakes, skip that expensive boxed mix and whip up a batch at home!

Ingredients Needed

I love that these vegan pancakes use such simple ingredients. It makes them a breeze to whip up in the morning! Exact measurements can all be found in the recipe card below.
- Flour: I just used regular all-purpose flour, but you could also use whole wheat flour if you wanted an extra boost of fiber.
- Baking Powder: Makes the pancakes light and fluffy!
- Salt: Keeps the vegan pancakes from tasting bland. You only need a little bit.
- Granulated Sugar: Adds sweetness to the pancake batter.
- Non-Dairy Milk: Adjusts the consistency of the batter and also adds creaminess. Feel free to use oat milk, almond milk, soy milk, whatever you prefer! You can also use water but it will change the texture of your pancakes a bit.
- Vanilla Extract: Adds sweetness to the pancakes.
- Canola Oil: Adds moisture to the batter and helps the pancakes cook properly.
How to Make the Best Vegan Pancakes

These delicious vegan pancakes cook up perfectly! Just be sure to pay attention to the bubbles that form at the surface so you know when to flip them.
1. Dry Ingredients: To a large bowl, add the flour, baking powder, salt, and granulated sugar. Then whisk to combine.
2. Add Wet Ingredients: Add the non-dairy milk, vanilla, and oil to the bowl of dry ingredients. Then whisk together until smooth and blended.
3. Let Sit: Allow the batter to sit for a couple of minutes while you heat the skillet. It allows the batter to thicken a little.
4. Preheat Skillet: Preheat a large skillet to medium-high heat. You can also heat a griddle according to the manufacturer’s instructions.
5. Use Cooking Spray: Lightly spray the skillet or griddle with non-stick cooking spray.
6. Add Batter to Skillet: Pour ¼ cup of batter onto the griddle or skillet and cook until bubbles begin to appear on the surface. Then carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
7. Enjoy: Serve with fresh berries and pure maple syrup!
Tips and Variations

One of the great things about making homemade vegan pancakes as opposed to using boxed mix is that you can customize them however you’d like! You can also switch out ingredients and make them suitable for any dietary needs!

Don’t Overmix: Overmixing the batter can make your pancakes tough and rubbery. Mix the ingredients until they are just combined, and then let the batter rest for a few minutes before cooking. This allows it to thicken naturally.

Keto-Friendly Vegan Pancakes: To make these pancakes suitable for a keto diet, swap out the all-purpose flour for almond flour. You’ll also want to swap out the granulated sugar for Stevia or monk fruit sweetener. Be sure to use sugar-free maple syrup and avoid sugary toppings.

Add Vinegar or Lemon Juice: Adding a small amount of vinegar or lemon juice to your non-dairy milk can help create a “buttermilk” effect, which can make your vegan pancakes even fluffier!
Storing Leftover Vegan Pancakes

Vegan pancakes are best enjoyed fresh off the griddle, but you can also keep them in the fridge and enjoy them later if you have any left over.

In the Refrigerator: Store pancakes in an airtight container for up to 3 days.

In the Freezer: Wrap vegan pancakes in plastic wrap and then store in a freezer bag for 2-3 months. Thaw overnight in the fridge before reheating.

Reheating: You can reheat your pancakes in the microwave for about 30 seconds or warm them over the stove on medium heat.
More Tasty Vegan Recipes

Here are a few more of my favorite vegan recipes for you to try out! They’re all packed with flavor, healthy fats, and plant-based protein to help power you through your day!

Dinner

Air Fryer Falafel

Dressings, Sauces, and Dips

Roasted Red Pepper Hummus

Salads

Thai Quinoa Salad

Appetizers

Baked Avocado Fries
Print

Vegan Pancakes

Not only are vegan pancakes a tasty way to start your day, but they’re free from any animal products, making them a great choice for anyone following a vegan diet! They’re light, puffy, and perfectly soft. You’ll love them!

Course Breakfast

Cuisine American

Keyword vegan, vegan pancake recipe, vegan pancakes

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Calories 342kcal

Author Alyssa Rivers

Ingredients

1 1/2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons granulated sugar

1 1/2 cups non-dairy milk or water

1/2 teaspoon vanilla

3 tablespoons canola oil

Instructions

To a large bowl, add the flour, baking powder, salt, and granulated sugar. Whisk to combine.

Add the non-dairy milk, vanilla, and oil to the bowl of dry ingredients. Whisk together until smooth and blended.

Allow the batter to sit for a couple of minutes while you heat the skillet. It allows the batter to thicken a little.

Preheat a large skillet to medium-high heat. Or heat a griddle according to the manufacturer’s instructions.

Lightly spray the skillet or griddle with non-stick cooking spray.

Pour ¼ cup batter onto the griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.

Serve with fresh berries and pure maple syrup!

Nutrition

Calories: 342kcal | Carbohydrates: 49g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 339mg | Potassium: 479mg | Fiber: 2g | Sugar: 11g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 261mg | Iron: 3mg
February 27, 2023
Slow Cooker Philly Cheesesteaks
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You’ll never want to make a Philly cheesesteak any other way! Slow Cooker Philly Cheesesteaks are juicy and tender meat cooked in the slow cooker and perfectly topped with melty cheese on a toasted bun!

I can’t resist a warm sandwich. There is something so comforting about melted cheese and tender meat, and this Philly cheesesteak is checking all of those boxes and then some. If you are in the mood for more delicious warm sandwiches, you have to try this flavorful Monte Cristo, this amazing Slow Cooker French Dip Sandwich, and these perfect for any occasion Buffalo Chicken Sliders.

Philly Cheesesteak Slow Cooker

I’ve got an awesome no-fuss dinner recipe for you today. You are going to love how simple this slow cooker Philly cheesesteak recipe is. You basically throw steak, bell peppers, onions, and some broth in the pot and in a few hours your house smells fantastic. You’ve got a unique and delicious dinner that I promise everyone is going to be thrilled about. I’m not claiming I’ve got the most authentic Philly cheesesteak recipe out there, but it’s quick, easy, and perfect for any occasion.

Philly cheesesteak sandwiches are a favorite in my house and being the cook of the family, I really love this set-it-and-forget-it version. I like to take the extra five minutes to toast the hoagie rolls in the oven because really, I can spare five minutes when the recipe is this easy and it makes the whole sandwich ten times more amazing. And did I mention the flavor of this beef?? Incredible! So juicy and perfect when you pair it with that melty cheese. Make these pronto! You won’t regret it. Then you have to try this Philly cheesesteak cheesy bread and Philly cheesesteak sloppy joes, they are to die for!

Ingredients

It doesn’t get any more simple than this! These slow cooker Philly cheesesteaks only take a few ingredients. You can switch things up and add whatever you want to your slow cooker to add flavor and variety. Here is what I use in this recipe. You can find the measurements below in the recipe card.
- Beef: I like to use top sirloin and cut it into strips. You can always find meat on sale and slice it up, a lot of cuts can work for this recipe like a chuck roast.
- Onion: White or yellow will work, cut into slices.
- Red and Green Peppers: These are classic, it takes just a few minutes to chop up fresh ones into strips.
- Beef Broth: This makes the meat soft, tender, and juicy.
- Garlic Powder: Adds extra flavor to the meat.
- Italian Seasoning: I like to make my own homemade blend because the flavor is fresh and there is no added salt.
- Salt and Pepper: This is to season the meat.
- Hoagie Rolls: Hoagie rolls are definitely the best in my opinion, but you can use any type of bun you want.
- Provolone Cheese: The cheese gets so melty and delicious, you have to add it on top!
Philly Cheesesteak Recipe Slow Cooker

This is one of my favorite slow cooker recipes because it is so easy and absolutely delicious. These slow cooker Philly cheesesteaks are always a hit at my house, and are perfect served with a side of potatoes or some chips. However you eat them, you are going to love this tender beef cut into thin strips and flavorful veggies to go along with it. Here’s how you make this recipe.
1. Make Broth: Whisk together beef broth, salt, garlic powder, italian seasoning, salt, and pepper.
2. Add Beef and Veggies: Add beef, onions, and peppers to slow cooker. Then pour broth mixture over the top. Cover and cook on low for 6-8 hours.
3. Toast Hoagies: Preheat oven to 400 degrees. Then line a baking sheet with foil. Open each hoagie roll and layer two slices of cheese in the middle. Then place on baking sheet and bake for 5 minutes or so until cheese is melty.
4. Assemble: Use tongs to transfer meat and peppers to the middle of each hoagie roll (on top of cheese). Serve hot.
Tips for Making Slow Cooker Philly Cheesesteaks

There are so many variations of these slow cooker Philly cheesesteak sandwiches. You can add a lot of fun things to your crock pot for extra flavor and keep things interesting. Get creative with how you make these Philly cheese steaks!

Use Cheese Whiz: Now, I’m not saying that people from Philly are going to like this, but cheez whiz makes the most amazing sticky cheese and meat mixture ever. It’s a great substitute for the cheese in this recipe! Just spray it on top and let it melt into the meat. You won’t regret trying it at least once!

Spice Things Up: Add some Worcestershire sauce to the broth while the meat it cooking! It adds extra flavor and a little spice that you are going to love. You could also add other hot sauces when you are assembling your crockpot Philly cheesesteaks.

Add Other Ingredients: Beer makes the broth taste incredible, if you want to add some, a half cup of your favorite brand makes this sandwich incredible. I also toss in mushrooms when I’m making these
Storing Leftovers.

Like most sandwiches, these slow cooker Philly cheesesteaks are best stored separately and then assembled when you are ready to eat them. I would store the meat and veggies in one container, and keep the hoagies untoasted until you are ready to serve some up.

In the Refrigerator: Store your meat and cheese in the refrigerator in an airtight container for up to 5 days.
More Slow Cooker Recipes

I have a serious attachment to my slow cooker. As a busy young mom, I got really comfortable cooking with it because I just didn’t have the time and energy to make dinner every night, and couldn’t afford to eat out. Now that I’m older, I still turn to my slow cooker often because it’s convenient and so many recipes work great in it. Here are a few of my favorites that you have to try!
Whisk together beef broth, salt, garlic powder, italian seasoning, salt, and pepper.

Add beef, onions, and peppers to slow cooker. Pour broth mixture over the top. Cover and cook on low for 6-8 hours.

Preheat oven to 400 degrees. Line a baking sheet with foil. Open each hoagie roll and layer two slices of cheese in the middle. Place on baking sheet and bake for 5 minutes or so until cheese is melty.

Use tongs to transfer meat and peppers to the middle of each hoagie roll (on top of cheese). Serve hot.

Originally Posted March 29, 2016
Updated February 27, 2023

Serves: 6

Calories303kcal (15%)Carbohydrates6g (2%)Protein36g (72%)Fat14g (22%)Saturated Fat8g (40%)Cholesterol93mg (31%)Sodium887mg (37%)Potassium609mg (17%)Fiber1g (4%)Sugar2g (2%)Vitamin A1023IU (20%)Vitamin C43mg (52%)Calcium324mg (32%)Iron3mg (17%)

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, Main Course

Cuisine American

Keyword Philly cheesesteaks, slow cooker dinner recipes, slow cooker Philly cheesesteaks, slow cooker recipes
February 27, 2023
Lemon Chicken Orzo Soup
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

If you want a bright, light and filling dinner, then this lemon chicken orzo soup is for you! A savory and vibrant lemon chicken broth combined with orzo pasta is the perfect pair for a flavorful and delicious soup that is as satisfying as it is tasty.

Lemon and chicken were made for each other! They taste so amazing together, I just can’t get enough. If you love lemon chicken, you’ve got to try this Easy Greek Lemon Chicken, this delicious Creamy Lemon Chicken Piccata, and this Creamy Lemon Parmesan Chicken.

Chicken Lemon Orzo Soup

Lemon chicken orzo soup is like an elevated chicken noodle soup that is full of bright lemon flavor and tender orzo pasta. It is an absolute favorite at my house. The best part about it is it’s totally comfort food without being heavy in your stomach. It’s a light soup that is full of flavor and is always a hit. It also freezes really well so I love making extra to pull out of the freezer when someone is sick or I’m not in the mood to cook.

You want to make sure you have some cooked chicken ready to go. I love boiling chicken breast for a quick tender bite, but you can grab a rotisserie chicken from the grocery store to keep things simple. Baked chicken thighs are another go to because the dark meat is so flavorful! A great way to save money and still not spend a lot of time cooking chicken is this instant pot roasted chicken. Once the chicken is ready, the soup comes together in 20 minutes.

Ingredients

This lemon chicken orzo soup is made with only the best ingredients! Everything is fresh and flavorful, and a lot of these ingredients are staples in your kitchen already. Orzo is a pasta that looks like a grain of rice but bigger, you should be able to find it without any problems at your local grocery store. You can find the measurements below in the recipe card.
- Chicken Breasts: Boneless skinless chicken breasts are what I use, but you can use any type of chicken meat. Make sure it is cooked first before adding to the soup.
- Butter: This is the fat that you cook the veggies in before starting the soup.
- Onion: Fresh onions add so much flavor, you can’t skip this one!
- Carrots: You will peel and dice three medium carrots.
- Celery: Chopped celery adds great texture to the soup.
- Garlic: Adds a sweet and savory flavor. I dice fresh garlic cloves for the most flavor.
- Italian Seasoning: I like to make my own blend so I know it’s fresh with no added salt.
- Chicken Broth: Makes the perfect base for the soup. You could use vegetable stock if wanted.
- Orzo: This pasta can be found at any local grocery store. It looks like large rice
- Lemon Juice: Brightens up the soup!
- Lemon Pepper: Adds a little heat and extra lemon flavor.
- Rosemary and Parsley: An optional garnish.
- Parmesan Cheese: I like a little on top for extra flavor.
Lemon Chicken Orzo Soup Recipe

This lemon chicken orzo soup is so simple to make! It’s a quick one pot dinner that is filling and tasty. Your whole family will love this one. Chicken soup is so good fro the soul, and this is a quick recipe full of nutrients and flavor that your family will love. Here is how to make this recipe.
1. Melt Butter: Add the butter to a large pot and melt over medium heat.
2. Saute Veggies: Add the onions, carrots, and celery and saute for 7-8 minutes, until softened.
3. Add Garlic: Add garlic and cook for 1 minute until fragrant.
4. Add Broth and Pasta: Stir in the chicken broth and dry orzo pasta. Cook for 9-13 minutes or until the orzo is cooked and plump.
5. Simmer Until Thickened: Stir in chicken, Italian seasonings, fresh lemon juice, and lemon pepper. Let the soup heat up and thicken. The orzo pasta will soak up the chicken broth so you may need to add more. If you have leftover soup, add more broth before rewarming.
6. Adjust Seasonings: Taste and adjust the seasonings if needed. If you want extra lemon flavor, add fresh lemon zest.
7. Garnish: Sprinkle with fresh rosemary and parsley. Serve with fresh parmesan cheese if you desire!
Tips for Making Lemon Chicken Orzo Soup

You can make this lemon chicken orzo soup in so many different ways. You can get creative with the ingredients you add until this recipe is perfect for you. Here are a few tips for making this recipe.

Additional Garnishes: There are a lot of herbs that you can add to this soup, so feel free to get creative. I love adding thyme, bay leaves, and baby spinach for extra nutrients and flavor.

Mirepoix: Mirepoix is a combination of carrots, celery, and onions. They are super flavorful and the French use them as a staple in most soups. I believe that is what makes this recipe so incredibly flavorful with only a few simple ingredients. Other recipes that use a mirepoix base are chicken pot pie and of course the classic chicken noodle soup.

Avoid Overcooking the Orzo: If you want to make this recipe ahead of time, the only thing you need to worry about is the orzo. It will soak up the liquid over time and become soggy. It cooks really fast, so I would just add some when you are ready to serve it and are warming it up.
Storing Leftovers

Lemon chicken orzo soup makes the most amazing leftovers! You can reheat it again and again and it just gets more flavorful. The broth is amazing and blends together perfectly after a day or two. Here is how to store leftovers.

In the Refrigerator: You can store leftovers in an airtight container in the fridge for up to 5 days.

In the Freezer: You can store your leftovers in the freezer for up to 3 months. I would leave out the orzo and add it in when you are reheating the soup to avoid the pasta getting mushy or dissolving.
More Must Try Soup Recipes

Soup makes a great appetizer or main course any time of the year. It’s flavorful and full of nutrients for the body. It also stores really well and makes a delicious lunch on the go. Here are a few of my favorite recipes that I can’t live without.
Add the butter to a large pot and melt over medium heat.

Add the onions, carrots, and celery and saute for 7-8 minutes, until softened.

Add garlic and cook for 1 minute until fragrant.

Stir in the chicken broth and dry orzo pasta. Cook for 9-13 minutes or until the orzo is cooked and plump.

Stir in chicken, Italian seasonings, fresh lemon juice, and lemon pepper. Let the soup heat up and thicken. The orzo pasta will soak up the chicken broth so you may need to add more. If you have leftover soup, add more broth before rewarming.

Taste and adjust the seasonings if needed. If you want extra lemon flavor, add fresh lemon zest.

Sprinkle with fresh rosemary and parsley. Serve with fresh parmesan cheese if you desire!

Serves: 6

Calories219kcal (11%)Carbohydrates19g (6%)Protein20g (40%)Fat7g (11%)Saturated Fat3g (15%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.2gCholesterol63mg (21%)Sodium1013mg (42%)Potassium475mg (14%)Fiber2g (8%)Sugar3g (3%)Vitamin A5251IU (105%)Vitamin C3mg (4%)Calcium36mg (4%)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, Soup

Cuisine American

Keyword lemon chicken orzo soup
February 26, 2023
Rainbow Cake
This gorgeous rainbow cake is the best way to add a splash of color to any special occasion! Not only is this cake beautiful to look at, but it’s extra moist and topped with luscious homemade buttercream. It’s the perfect dessert for birthdays, Saint Patrick’s Day, and more!

Festive cakes are my favorite. They look great, taste great, and are so fun to put together! If you’re looking for other show-stopping cakes, try this Easter cake, pink velvet cake, or homemade funfetti cake for more fun color!

Rainbow Layered Cake

If you’re looking for a show-stopping dessert, this rainbow cake is pretty hard to beat. I mean, look at it! It almost looks too good to eat with the wash of rainbow in each slice. My youngest is obsessed with everything rainbow, so cutting into it to reveal the colorful inside is like magic. It’s actually surprisingly easy to assemble, so don’t be intimidated!

The cake itself is vanilla flavored, but feel free to add in different flavor extracts to switch things up! The cake is super soft and moist. You’re going to love it! Each rainbow layer is frosted with my tried and true buttercream recipe, which is absolutely to die for. So not only does this rainbow cake look great, but it tastes even better! This is the best dessert for birthdays or Saint Patrick’s Day parties. (You just need to add a pot of gold!) Let’s get started with everything you need to put it together!

Ingredients for Rainbow Cake

Between the cake and the frosting, this rainbow cake uses a bunch of simple ingredients. As long as you have food coloring, you may have everything you need to put it together! Check out the recipe card below for exact measurements.

For the Vanilla Cake:
- Cake Flour: I used cake flour here, but you can also use all-purpose flour. It will just give the cake a slightly different crumb.
- Granulated Sugar: Gives each layer of cake the perfect sweetness.
- Baking Powder and Baking Soda: Helps the cake turn out light and airy.
- Buttermilk: My secret weapon for cakes! It makes them extra tender and also adds a slight tangy flavor.
- Milk: I recommend using whole milk. The higher the fat content, the more moist your cakes will be.
- Vanilla Extract: Adds a sweet, floral flavor.
- Vegetable Oil: For moisture!
- Egg Whites: Help to leaven the cake and add structure. Make sure they’re at room temperature so they mix together smoothly with the batter.
- Food Coloring: I like using gel food coloring to color my cakes because it makes them so vibrant!
For the Buttercream Frosting:
- Unsalted Butter: Let it come to room temperature before you use it. This way, you’ll end up with smoother frosting.
- Powdered Sugar: For sweetness and a smooth texture.
- Vanilla Extract: Gives the frosting a delicious flavor.
- Salt: Just a pinch!
- Heavy Cream: Adjusts the consistency of the frosting.
- Food Coloring: You can use a drop of purple food coloring to counteract the yellow in the frosting. This will make it look nice and bright!
Using Different Frosting

Feel free to use cream cheese frosting for a little more tang, or white chocolate buttercream! You can even use regular chocolate buttercream if you want something richer.

How to Make a Layered Rainbow Cake

I know it may look like a lot of steps, but this easy rainbow cake is actually very straightforward to make! Whip this up for your next party and everyone will be impressed.
1. Preheat Oven, Prep Pans: Preheat the oven to 350 degrees fahrenheit. Spray 6 8-inch cake pans with cooking spray and line with parchment rounds. If you don’t have 6 cake pans, use what you have and bake in batches. I baked two cakes at a time.
2. Batter Mixture: In a large bowl whisk together the flour, sugar, baking powder, and baking soda. Add in the buttermilk, milk, vanilla and oil and mix until just combined.
3. Whip Egg Whites: In another large bowl whip the egg whites until you reach medium stiff peaks.
4. Combine: Fold the egg whites into the batter until no streaks of whites remain.
5. Add Food Coloring: Separate the cake batter equally into 6 different bowls. I had about 275 grams of batter per bowl. Then color the batter red, orange, yellow, green, blue, and purple.
6. Bake: Bake in prepared pans for 15-18 minutes, until the center of the cake springs back when lightly pressed on.
7. Chill: Let the cakes cool completely before wrapping with plastic wrap and stored flat in the freezer overnight. This will make them easier to stack and frost.
Making the Buttercream Frosting/ Assembling the Rainbow Cake
1. Mix Ingredients: Beat the butter and powdered sugar together in a stand mixer until combined. Then add the vanilla, salt and 4-5 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.
2. Separate: Reserve 2 cups of white frosting, and then tint the rest of it light blue.
3. Layer: Start with the purple cake round on the bottom and add a thin layer of frosting. Then top with the blue round followed by a thin layer of frosting. Repeat with the rest of the rounds until you have them stacked purple, blue, green, yellow, orange, and finishing with red on top. Then add a thin layer of frosting over the outside of the cake to form the crumb coat. Chill for 20 minutes.
4. Frost: Once the crumb coat has chilled, use a frosting spatula to smooth the frosting around the rainbow cake. Avoid lifting the spatula straight off the cake and instead swipe it along the cake until it comes off. This will help avoid pulling off the sides of the cake and getting crumbs in your buttercream.
5. Add Decorations: Use a piping bag fitted with a very large round tip to pipe white clouds around the top and cascading over the top edge of the cake.
Tips and Tricks

Here are a few of my favorite tips on achieving the perfect layered cake. It’s sure to impress all of your guests (and make their stomachs happy!)

Thickness of Layers: To achieve flatter cakes, let them cool in the pan for about 5 minutes before flipping upside down on a cooling rack. Let cool for 20 minutes before flipping back right side up. This will give you a nice flat top on your cake layers.

Freezing Layers: Freezing the cake layers overnight helps prevent the cakes from crumbling as you frost them.

Adjusting Colors: You can control how much coloring you want in the cake layers and frosting. It can be bright, neon, or pastel! Whatever shades you want for your rainbow, go for it.

Remove Excess Frosting: When frosting the cake, scrape off excess frosting on the side of a bowl as you go so you have a clean edge to smooth better with.

Use Homemade Cake: This cake is best made from scratch. Store-bought cake mixes lack the structure needed to support so many layers. If you use cake mix, you will risk ending up with a crumbling cake that won’t hold it’s shape as you stack and cut into it.
How Long Does Rainbow Cake Last?

Store leftover cake in an airtight container for up to 2 days at room temperature or up to 7 days refrigerated.

More Delicious Homemade Cakes

If you’re looking for more homemade cake recipes that are super soft, moist, and flavorful, here are a few of my favorites! You can’t go wrong with a good cake. It’s the perfect end to any dinner and there’s no wrong time to make one! Find my full list of cakes here.

Desserts

Red Velvet Cake Recipe

Desserts

Chantilly Berry Cake

Desserts

Classic Chocolate Cake

Desserts

The Absolute Best White Cake
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Rainbow Cake

This gorgeous rainbow cake is the best way to add a splash of color to any special occasion! Not only is this cake beautiful to look at, but it’s extra moist and topped with luscious homemade buttercream. It’s the perfect dessert for birthdays, Saint Patrick’s Day, and more!

Course Dessert

Cuisine American

Keyword layered rainbow cake, rainbow cake

Prep Time 1 hour

Cook Time 18 minutes

Chill Time 4 hours

Total Time 5 hours 18 minutes

Servings 12 People

Calories 1497kcal

Author Alyssa Rivers

Ingredients

Cake

3 ⅓ cup cake flour

2 ¼ cup granulated sugar

2 ¼ teaspoon baking powder

¾ teaspoon baking soda

1 ½ cup buttermilk

⅓ cup milk

3 teaspoons vanilla extract

¾ cup vegetable oil

6 egg whites room temperature

Food coloring

Buttercream

2 pounds unsalted butter room temperature

16 cups powdered sugar

2 tablespoons vanilla extract

1 pinch salt

1/3 cup heavy cream more if needed

Food coloring

Instructions

Preheat the oven to 350 degrees fahrenheit. Spray 6 8-inch cake pans with cooking spray and line with parchment rounds. If you don’t have 6 cake pans, use what you have and bake in batches. I baked two cakes at a time.

In a large bowl whisk together the flour, sugar, baking powder, and baking soda. Add in the buttermilk, milk, vanilla and oil and mix until just combined.

In another large bowl whip the egg whites until you reach medium stiff peaks.

Fold the egg whites into the batter until no streaks of whites remain. Separate the batter equally into 6 different bowls. I had about 275 grams of batter per bowl. Color the batter red, orange, yellow, green, blue, and purple.

Bake in prepared pans for 15-18 minutes, until the center of the cake springs back when lightly pressed on.

Let the cakes cool completely before wrapping with plastic wrap and stored flat in the freezer overnight. This will make them easier to stack and frost.

Buttercream

Beat the butter and powdered sugar together in a stand mixer until combined. Add the vanilla, salt and 4-5 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.

Reserve 2 cups of white frosting, and tint the rest of it light blue.

Start with the purple cake round on the bottom and add a thin layer of frosting. Top with the blue round followed by a thin layer of frosting. Repeat with the rest of the rounds until you have them stacked purple, blue, green, yellow, orange, and finishing with red on top. Add a thin layer of frosting over the outside of the cake to form the crumb coat. Chill for 20 minutes.

Once the crumb coat has chilled, use a frosting spatula to smooth the frosting around the cake. Avoid lifting the spatula straight off the cake and instead swipe it along the cake until it comes off. This will help avoid pulling off the sides of the cake and getting crumbs in your buttercream.

Use a piping bag fitted with a very large round tip to pipe white clouds around the top and cascading over the top edge of the cake.

Nutrition

Calories: 1497kcal | Carbohydrates: 225g | Protein: 8g | Fat: 66g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 174mg | Sodium: 146mg | Potassium: 219mg | Fiber: 1g | Sugar: 197g | Vitamin A: 2048IU | Vitamin C: 0.04mg | Calcium: 106mg | Iron: 1mg
February 25, 2023
Nacho Cheese
This Nacho Cheese recipe is the genuine Velveeta based topping that is full of nostalgia and amazing flavor! It’s so simple to whip up and tastes way better than store-bought.

I know what you are thinking, does anyone really use Velveeta anymore? Well, if you are buying nacho cheese from the store, then this recipe is still a step up from that. It’s also way delicious and so full of childhood memories, you’re going to love it. If you want some other cheese dip recipes without Velveeta, then try this Super Easy Beer Cheese Dip, this delicious Queso Blanco, and this Cheese Sauce.

Nacho Cheese Sauce Recipe

We’ve all had the ball game or movie theaters nachos that you always wish had a little more cheese sauce. This nacho cheese is seriously the same flavor with better ingredients! Of course, it still has Velveeta, but that is what gives it the classic flavor. I share a tip below for how to make this recipe without Velveeta. This cheese sauce is the perfect consistency for dipping or pouring over the top of tortilla chips. It has the perfect amount of spice from the jalapenos and cayenne pepper, it’s so hard to stop eating it!

I know it’s a nacho cheese dip, but you don’t have to just put it over chips! It’s also incredible on ground beef tacos or over a chicken burrito bowl. The texture is so silky smooth and the little pop of flavor from the jalapenos is absolutely perfect. This sauce takes just 15 minutes to whip up and it’s always a crowd pleaser! It’s the perfect party food for everyone to enjoy.

Ingredients

We’ve already discussed that this homemade nacho cheese sauce has processed American cheese in it. I share other alternative cheeses below! It’s really simple to make this recipe with pretty much any cheese you want. You can find the measurements below in the recipe card.
- Butter: You will want to use unsalted butter.
- Flour: This is for thickening the sauce.
- Milk: You could use evaporated milk instead, or half and half if you like it a little more creamy. I like to use whole milk when I use the processed cheese.
- Velveeta Cheese: Yup, good old processed cheese is what this recipe calls for! Check out my tip box below for other cheese options.
- Chili Powder: This is to add a little spice to the sauce.
- Garlic Powder: I like to add garlic powder because it makes it super savory.
- Jarred Jalapeños: You can mince them up if you want to make them smaller. It’s up to your personal preference.
- Cayenne Pepper: This kicks up the spice level a little.
How to Make Nacho Cheese

Nacho cheese is so simple to make! Once you make the roux, I would turn the stove down to low heat or medium heat. It doesn’t take very much heat to get the cheese to melt. Other than that, there is absolutely nothing to this recipe. It’s so simple and delicious, your whole family will love it!
1. Melt Butter: In a medium saucepan over medium heat, add the butter and melt.
2. Make Roux: Whisk in the flour to make a roux and stir until a paste forms.
3. Whisk: Slowly whisk in the milk.
4. Add Ingredients and Melt: Add in the cheese, chili powder, garlic powder, and diced jalepenos. Whisk until the cheese is melted and the sauce is warmed through.
5. Enjoy: Serve warm with chips!
Additions and Substitutions

There are so many different ways to make nacho cheese, don’t get stuck making it just one way! You can switch up the flavors in so many ways, and every way you make it you are going to love it. Here are some ideas!

Alternative Cheese: YES, you can make this recipe without Velveeta. It’s actually really simple! You can substitute it for any shredded cheese that melts well. Good options are sharp cheddar cheese, pepper jack, and colby jack. If you choose a cheese that already has spice, I would cut back on the chili powder and cayenne pepper. Using other types of cheeses can change the consistency, so you can add more or less milk as needed.

Watch Your Heat: The reason that cheese sauces get grainy is because it hits the milk while the milk is too hot. Make sure you don’t boil your milk and that it isn’t too hot when you add the cheese.

Make It Gluten Free: Use a gluten free flour mix to make this recipe gluten free. Any flour that says it is a 1 to 1 substitute with flour will be perfect.
Storing Leftovers

Storing leftover nacho cheese is easy, reheating it is the kicker! It can be a really slow reheat, but I’ll tell you exactly how to reheat it and store extras.

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

To Reheat: You can reheat this slowly in the microwave. I would put it in for 15 seconds at a time and stir in between. It is easy to reheat over low heat on the stove, you just have to make sure it doesn’t get too hot!
More Cheesy Dips

There is something so irresistible about a cheesy sauce to dip just about everything in. I know I love serving them at most of my parties because it’s something that everyone will love. Here are a few of my favorite recipes that I think you’ll fall in love with.

American

Baked Cream Cheese Salsa Dip (In a Bread Bowl)

Dressings, Sauces, and Dips

Baked Bacon Dip

Dressings, Sauces, and Dips

Chili’s Copycat Skillet Queso

Appetizers

Rotel Dip
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Nacho Cheese

This Nacho Cheese recipe is the genuine Velveeta based topping that is full of nostalgia and amazing flavor! It's so simple to whip up and tastes way better than store-bought.

Course Appetizer, dip, Sauce

Cuisine American

Keyword cheese dip, cheese sauce, nacho cheese

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8

Calories 182kcal

Author Alyssa Rivers

Ingredients

2 tablespoons butter

2 tablespoons flour

1 cup milk

2 cups Velveeta cheese, cubed

1/4 teaspoon chili powder

1/4 teaspoon garlic powder

1 tablespoon jarred jalapenos, minced (optional)

pinch cayenne pepper, optional

Instructions

In a medium saucepan over medium-high heat, add the butter and melt.

Whisk in the flour to make a roux and stir until a paste forms.

Slowly whisk in the milk.

Add in the cheese, chili powder, garlic powder, and diced jalepenos. Whisk until the cheese is melted and the sauce is warmed through.

Serve warm with chips!

Nutrition

Calories: 182kcal | Carbohydrates: 10g | Protein: 13g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 994mg | Potassium: 257mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 757IU | Vitamin C: 0.2mg | Calcium: 379mg | Iron: 0.2mg
February 25, 2023
Incredible Blueberry Buttermilk Breakfast Cake
Blueberry buttermilk breakfast cake is so easy to throw together for breakfast. It is incredibly moist, buttery, and bursting with fresh blueberries inside. One piece is never enough!

Every bite is jam-packed with the sweet taste of blueberry and moist, rich cake that will wake your taste buds early in the morning. It’s simple to make and is sure to get everyone out of bed, down to the table for a family breakfast together. Be sure to try these other cake recipes that fill your family with warmth and love like this Strawberry Cream Cheese Coffee Cake, Banana Bread Crumb Cake, or Almond Poppy Seed Bundt Cake!

Blueberry Buttermilk Breakfast Cake Recipe

As a mom, I’m always looking for breakfast ideas that are both delicious and easy to make. That’s where blueberry buttermilk breakfast cake comes in! This sweet treat is perfect for those mornings when you want something a little bit special without spending hours in the kitchen. With its tender crumb and juicy bursts of blueberry, it’s sure to become a family favorite in no time. Plus, it’s versatile enough to serve as a dessert or a snack, too!

My family gobbled this down in about 2.5 seconds. It truly is INCREDIBLE. We loved every single thing about this cake and it is perfect for breakfast! Who wouldn’t want cake for breakfast, right?! This cake is buttery, moist, packed with juicy blueberries, and SO easy to make. Easy breakfasts are the best! Especially when they taste this good! Looking for more easy and delicious breakfast recipes? Try this overnight breakfast casserole or air fryer French toast sticks!

Ingredients Needed

Blueberry buttermilk breakfast cake is made with simple ingredients that you probably already have in your kitchen. Flour, sugar, baking powder, and salt form the dry base of the cake, while buttermilk, eggs, and melted butter make up the wet ingredients. What really makes this cake good though is all of the tasty blueberries! No fresh blueberries on hand? No worries! Frozen work just as well! Note: exact measurements can all be found in the recipe card below.
- Butter: Unsalted butter gives the cake a rich, buttery flavor. Softened butter is easier to work with than cold butter and mixes better with other ingredients. I like to let mine come to room temperature before using it.
- Lemon Zest: Adds a pop of bright, citrusy flavor to the cake.
- Granulated Sugar: Adds sweetness and gives the cake a tender texture.
- Egg: Binds all of the ingredients together.
- Vanilla Extract: This adds a sweet, floral flavor to the blueberry buttermilk breakfast cake.
- Flour: All-purpose flour works great to give the cake structure!
- Salt: Salt is used to balance the sweetness in the cake and enhance the flavors of the other ingredients.
- Baking Powder: Helps the cake rise and become fluffy.
- Blueberries: I used fresh blueberries but frozen also work! See my tip below.
- Buttermilk: Helps to tenderize the cake and adds a subtle tanginess. If you don’t have it on hand, you can make your own using my simple recipe here!
- Coarse Sugar: This is sprinkled on top of the cake before baking and gives it a crunchy, sweet topping. It’s larger than regular sugar and doesn’t dissolve as easily in the oven.
Can I Use Frozen Blueberries?

Yes you can! If you don’t thaw them, you just have to increase the baking time until a toothpick comes out clean since frozen blueberries add more liquid. Frozen blueberries may change the color of the batter but the cake itself will still taste delicious!

How to Make Blueberry Buttermilk Breakfast Cake

It only takes 15 minutes to prepare this scrumptious blueberry breakfast cake! Then it’s off to the oven, and you’re free to enjoy your morning as you please!
1. Preheat Oven, Prep Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish and set aside.
2. Mix Ingredients: In a medium-sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
3. Flour Mixture: In a separate mixing bowl, whisk together the 1 and ¾ cup flour, salt and baking powder. Toss the blueberries in the remaining ¼ cup flour.
4. Combine: Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
5. Transfer to Pan: Spread the batter into the prepared baking pan. Sprinkle with coarse sugar.
6. Bake and Serve: Bake for 35-40 minutes or until it is cooked through and a toothpick comes out clean. Let rest for 15 minutes before serving. (This makes it easier to cut into squares!)
Tips and Variations

These are a few simple ways to make your blueberry breakfast cake just to your liking! This is one of my all-time favorite breakfasts. It’s just too good! The soft, buttery cake and juicy blueberries is an irresistible combo.

Can I Substitute Blueberries With Other Fruit? Yes! This is also great with strawberries, apples with cinnamon and sugar, or even rhubarb. Raspberries or blackberries are great options too!

What Can I Substitute Buttermilk With? For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-¾ teaspoons cream of tartar plus 1 cup milk.

Avoid Overmixing Your Batter: The best part about this blueberry buttermilk breakfast cake is its soft, tender texture. If you overmix your batter, you run the risk of it being hard and dense. You’ll want to avoid using a heavy hand when mixing your ingredients together, and only mix until combined.

Let Your Cake Cool: Wait at least 15 minutes before you cut into your cake. This will ensure you end up with uniform pieces that don’t fall apart!
How Long Does Blueberry Buttermilk Breakfast Cake Last?

In an airtight container, your cake should last for 3 days at room temperature or 5 days in the fridge. I LOVE having leftovers of this cake. It makes the perfect on-the-go breakfast!

Storing in the Freezer:

If you want your blueberry breakfast cake to last longer, keep it in the fridge! Wrap with plastic wrap and store in either an airtight container or freezer bag. It will last for 2-3 months. Thaw overnight in the fridge before enjoying.

Want More Blueberry Recipes?

Who says you can’t have cake for breakfast? It’s the most delicious way to start your day! You’ve got to try out these other blueberry cake and muffin recipes. They’re all packed with rich blueberry flavor! It’s the perfect way to get your daily dose of antioxidants and also satisfy your sweet tooth.

Desserts

Blueberry Lemon Pound Cake

Breakfast

Skinny Blueberry Coffee Cake

Desserts

Lemon Blueberry Poke Cake

Breakfast

Blueberry Cheesecake Streusel Muffins
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Blueberry Buttermilk Breakfast Cake

Blueberry buttermilk breakfast cake is so easy to throw together for breakfast. It is incredibly moist, buttery, and bursting with fresh blueberries inside. One piece is never enough!

Course Breakfast

Cuisine American

Keyword blueberry breakfast cake, blueberry buttermilk breakfast cake recipe, blueberry buttermilk cake

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 6

Calories 413kcal

Author Alyssa Rivers

Ingredients

½ cup unsalted butter softened

zest from one lemon

½ cup sugar

1 egg

1 teaspoon vanilla

2 cups flour divided

1 teaspoon salt

2 teaspoons baking powder

2 cups fresh blueberries

½ cup buttermilk

1 tablespoon coarse sugar for topping

Instructions

Preheat your oven to 350 degrees. Grease a 9×13 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.

In a separate mixing bowl, whisk together the 1 and ¾ cup flour, salt and baking powder. Toss the blueberries in the remaining ¼ cup flour.

Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.

Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.

Video

Notes

Originally posted on February 19, 2019

Updated on February 24, 2023

Nutrition

Calories: 413kcal | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 424mg | Potassium: 260mg | Fiber: 2g | Sugar: 25g | Vitamin A: 572IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg
February 24, 2023
White Pizza
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White Pizza, also called pizza bianca, is a delicious and soft and chewy pizza crust topped with a creamy Parmesan sauce and mozzarella cheese. There’s every reason to fall in love with this recipe. It’s quick and easy and a total hit!

What’s better than a hot and fresh pizza? I can’t think of anything. If you are looking for a fun and easy meal, then this white pizza is your recipe! Want to make it a well rounded dinner? Then make this Bacon Ranch Potato Salad, this delicious Chilled Cucumber Tomato Salad, or this KFC Coleslaw to go along with it.

White Pizza (Pizza Bianca)

White pizza is a total game-changer! Have you ever been to a restaurant and dipped your breadsticks in alfredo sauce? This white pizza tastes like that but better!! It’s also a super simple recipe to put together and one that everyone will love. The white pizza sauce is basically a simple alfredo sauce, but even easier to make. I share the link to the recipe below in the recipe card. Make sure to check the ingredients list for the sauce and the list below to make sure you have everything you’ll need.

White pizza is also known as pizza bianca, which literally translates to “white pizza.” You probably don’t think of pizza without a tomato marinara sauce, but this pizza doesn’t have any! You can definitely have some nearby for dipping, it’s incredible eaten that way. I’ll talk more about other optional toppings in the tip box below. This pizza is heavy on cheese, so if you are a cheese lover, this is the recipe for you!

Ingredients

It couldn’t get any more simple than this white pizza recipe. The dough, sauce, and toppings are simple and absolutely delicious. I can’t tell you how much my family raved about this dish, and it was so easy to make. There is garlic and onion in the sauce which brings a delicious flavor to the whole thing. You can add mushrooms and herbs to top it off to keep things simple. You can find the measurements below in the recipe card.
- Pizza Crust: You can grab a store bought one, or I love this quick and easy pizza dough recipe! I make it all the time, it makes great breadsticks too.
- Olive Oil: Just enough to brush the edges.
- White Pizza Sauce: This is a super simple Parmesan cheese sauce that tastes like Alfredo sauce, it’s incredible! I’m sure you could grab some from the store, but this sauce recipe is as easy as throwing it all in a sauce pan until it comes together.
- Fresh Mozzarella: This is the ultimate topping for the pizza. Ricotta would be a great addition too, or a substitute. You can get shredded, or buy a log and cut fresh slices yourself.
- Salt and Pepper: I like to add salt and pepper to taste. Kosher salt and freshly ground black pepper just make all the difference!
- Parmesan Cheese: This is the perfect topping. I like to get fresh Parmesan and shred it myself, or you can buy it already shredded.
- Oregano: Dried oregano is the perfect companion of flavors for the pizza.
- Red Pepper Flakes: A little spice is just what this cheesy pizza needs to balance the flavors.
- Fresh Basil: I like to add fresh basil on top for a burst of fresh flavor.
White Pizza Recipe

Get ready for the best white pizza you’ve ever had! It’s so simple and delicious, you will definitely want to make two or three of these pizzas. It’s really easy to double or triple the recipe using the recipe calculator at the top right-hand corner of the recipe card. If you have a pizza stone, then feel free to use it! I just have a round pan, and it worked great on that too.
1. Preheat Oven: Preheat oven to 450 degrees Fahrenheit.
2. Prep Dough: Roll out the pizza into a 12-inch-diameter round. Then transfer to a prepared baking sheet or pizza pan.
3. Brush Oil: Using a pastry brush, brush olive oil around the edges of the pizza dough so that the crust will get golden brown as it bakes.
4. Add Sauce: Spread the white sauce over the surface of the dough in an even layer, leaving a 1/2-inch border.
5. Add Mozzarella: Top with thinly sliced mozzarella making sure to evenly distribute the cheese.
6. Add Toppings: Sprinkle with Parmesan cheese and dried oregano if desired.
7. Bake: Place into the oven and bake for 20-24 minutes, or until the crust is golden brown and the cheeses have melted.
8. Garnish: Garnish with fresh basil and red pepper flakes if desired and then enjoy!
Tips for Making White Pizza Sauce

A simple white pizza is so fun, and there are lots of ways you can make it your own! If you like pineapple on your pizza (I know, so controversial) then go ahead and add some! If you like spinach, then that is the perfect addition. I love this recipe because it is perfect for everyone with a few little changes.

Making White Pizza Sauce: The white pizza sauce is something I think everyone should know how to make at home because it’s so simple! Ingredients like fresh garlic, fresh Parmesan cheese, and half and half come together to make a creamy dreamy sauce. I share the link to my homemade recipe below in the recipe card.

Optional Additional Toppings: Like I said earlier, I’m not going to judge you for putting whatever you like on this pizza! Fresh oregano, bacon, a drizzle of extra virgin olive oil, some pecorino romano, and extra ricotta cheese are all things we love. Veggies like mushrooms, artichokes, olives, and spinach are so good.

Dip It: If you think pizza just isn’t pizza without a marinara sauce, I totally understand. You can totally dip this pizza in a tomato sauce if you want to! It’s also amazing dipped in ranch dressing, but that might just be because of where I’m from! Get creative and serve some dips with your pizza, your guests will love the options.
Storing Leftovers

Who doesn’t love to see a delicious white pizza as leftovers in the fridge? You can even eat it cold if you’re into that sort of thing! Here is how to store your leftovers.

In the Refrigerator: Store your leftover pizza in an airtight container in the refrigerator for up to 5 days. If you don’t like cold pizza, then you can reheat it in the microwave slowly, or in the oven at 300 degrees until warm.
More Pizza Inspired Recipes

You can never have too many pizza recipes up your sleeve! They are perfect for every occasion, and definitely a crowd pleaser. Here are a few of my favorite pizza inspired recipes that I think you’ll love!
Preheat oven to 450 degrees Fahrenheit.

Roll out the pizza into a 12-inch-diameter round. Transfer to a prepared baking sheet or pizza pan.

Using a pastry brush, brush olive oil around the edges of the pizza dough so that the crust will get golden brown as it bakes.

Spread the white sauce over the surface of the dough in an even layer, leaving a 1/2-inch border.

Top with thinly sliced mozzarella making sure to evenly distribute the cheese.

Sprinkle with Parmesan cheese and dried oregano if desired.

Place into the oven and bake for 20-24 minutes, or until the crust is golden brown and the cheeses have melted.

Garnish with fresh basil and red pepper flakes if desired.

Serves: 8

Calories250kcal (13%)Carbohydrates25g (8%)Protein12g (24%)Fat11g (17%)Saturated Fat6g (30%)Polyunsaturated Fat0.4gMonounsaturated Fat3gCholesterol25mg (8%)Sodium527mg (22%)Potassium47mg (1%)Fiber1g (4%)Sugar1g (1%)Vitamin A249IU (5%)Vitamin C1mg (1%)Calcium226mg (23%)Iron2mg (11%)

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, Italian American

Keyword pizza recipe, white pizza
February 24, 2023
The Best Buttercream Frosting
Need the BEST buttercream frosting for all of your favorite cakes and cupcakes? I’ve got you covered! This buttercream frosting is the only recipe you’ll ever need. Soft, smooth, and perfectly rich!

Homemade frosting is the best way to elevate any cake. It’s a lot easier than you’d think to make! It also tastes a million times better than store-bought. Try my recipes for cream cheese frosting, chocolate buttercream, and royal icing next!

The Best Buttercream Frosting Recipe

Buttercream is my favorite frosting to work with. Don’t get me wrong, cream cheese frosting is wonderful too, but there’s something about buttercream that’s so luscious! I have recipes for both chocolate and white chocolate buttercream on the blog, but I decided it was time to add some classic vanilla buttercream! I know it may seem simple, but trust me, it’s anything but! (Speaking from experience) you’ll want to eat the whole bowl.

This buttercream frosting has the perfect consistency. It’s thick and smooth- perfect for frosting cupcakes with! I’ve also included tips on how to thin it out a little if you’re wanting something softer. Either way, you’re going to love how this buttercream tastes. So rich and buttery! Try it out on this classic yellow cake or chocolate cake! I promise you won’t regret it.

Buttercream Ingredients

Here’s everything you need to make the best buttercream frosting! I love that they’re all things I have in my fridge and pantry. The key to the best buttercream is the ratios of each ingredient. Every time I use this recipe my buttercream frosting ends up perfectly soft and smooth! You can find exact measurements in the recipe card below.
- Butter: Since we add salt separately, I used unsalted butter here. To make sure your frosting mixes together smoothly, use room temperature butter!
- Powdered Sugar: Adds sweetness and gives the frosting a smooth texture.
- Vanilla Extract: Deepens the flavor of the frosting and adds sweetness. I recommend using pure vanilla extract for the best flavor!
- Salt: Just a pinch to enhance the flavors of the buttercream.
- Heavy Cream: Adjusts the consistency of the buttercream frosting. It also makes it super creamy!
- Purple Food Coloring: (Optional) If your frosting ends up yellow and you want it to be bright white, add in a drop of purple food coloring. Purple cancels out yellow tones.
How to Make the Best Buttercream Frosting

Making perfect buttercream is a lot easier than you’d think! It comes together in just a few simple steps. I know you’re going to love this frosting as much as I do. Definitely the recipe to have on hand for all of your cake-making needs!
1. Mix Butter and Sugar: Beat the butter and powdered sugar together slowly in a stand mixer until combined.
2. Add Vanilla, Salt and Cream: Add the vanilla, salt and 3 tablespoons of cream. Then beat until smooth.
3. Adjust Consistency: Add more cream if needed to reach a softer, smoother consistency.
Tips and Tricks

Here are a few of my favorite tips for working with buttercream frosting! Once you get a taste of this deliciousness, I know it will become your go-to frosting as well!

Adjust Color: If your buttercream is too yellow because of the butter, add just a tiny bit of purple food coloring to get a bright white frosting.

Consistency: Soft buttercream is better for frosting full cakes whereas stiff is better for piping flowers and details. If you are going to be piping with it and frosting, remove however much you need to pipe with before adding more cream to soften the remaining frosting.

Use Room Temperature Butter: Room temperature butter is essential to getting a nice smooth buttercream.

Mix Slowly: Start slow when mixing, scraping down the sides and bottom of the bowl as needed. If you go too fast, then the powdered sugar will fly everywhere.
How Long Does Homemade Buttercream Last?

Here’s how to store it both in the fridge and at room temperature! Be sure to refrigerate your buttercream if you’re making it ahead of time. It will stay more fresh this way.

At Room Temperature: Store in an airtight container at room temperature for up to 2 days.

In the Refrigerator: Store in an airtight container in the fridge for up to 7 days. You will want to bring it to room temperature before using it to frost anything. It may need to be beaten for a short while with a little more cream to return to a creamy, smooth texture.
Delicious Cakes to Pair Your Buttercream Frosting With

Now that you have some amazing buttercream frosting on hand, here are a few delicious cakes to try it out with! They’re all soft, moist, and just what you need to satisfy your sweet tooth. For more inspiration, find my full list of cake recipes here.

Desserts

Butter Pecan Cake

Desserts

Key Lime Cake

Desserts

Homemade Funfetti Cake

Desserts

Lemon Blueberry Cake
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Best Buttercream Frosting

Need the BEST buttercream frosting for all of your favorite cakes and cupcakes? I’ve got you covered! This buttercream frosting is the only recipe you’ll ever need. Soft, smooth, and perfectly rich!

Course Cake, pantry staple

Cuisine American

Keyword buttercream frosting recipe, vanilla buttercream

Prep Time 25 minutes

Total Time 25 minutes

Servings 5 Cups

Calories 1433kcal

Author Alyssa Rivers

Ingredients

1 pound unsalted butter room temperature

8 cups powdered sugar

2 teaspoons vanilla extract

1 pinch salt

3-4 tablespoons heavy cream more if needed

Food coloring

Instructions

Beat the butter and powdered sugar together slowly in a stand mixer until combined. Add the vanilla, salt and 3 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.

Nutrition

Calories: 1433kcal | Carbohydrates: 192g | Protein: 1g | Fat: 77g | Saturated Fat: 49g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 205mg | Sodium: 24mg | Potassium: 37mg | Sugar: 188g | Vitamin A: 2399IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.1mg
February 23, 2023
Boom Boom Sauce
Boom Boom Sauce is a sweet and spicy mayonnaise-based sauce that is perfect for dipping! It takes 5 minutes to whip up and is so full of flavor, making it perfect for fries, onion rings, and so much more.

I seriously love a good dip. Especially one that is easy to make! This boom boom sauce is basically a spicy fry sauce and is perfect for dipping your sweet potato fries, some onion rings, and even fried green tomatoes!

What Is Boom Boom Sauce?

But seriously, what is boom boom sauce? It’s really just a spiced fry sauce, and very similar to yum yum sauce. But not to be confused with Bang Bang sauce. I know, it’s getting confusing. Who comes up with these names anyways? I seriously Googled “why is it called boom boom sauce?” and the internet was confused. It comes from the Sheetz gas stations which are located mainly on the east coast. My guess of why they called it that is you dump some ingredients in a bowl, mix them together, boom boom you’ve got a sauce!

So more about the sauce. It’s a garlicky, spicy, tomatoey sauce with a mayo base. It’s perfect on burgers, with chicken tenders, and even as a dip for shrimp! Of course, the classic way to eat it is dipping your french fries in it. Out of all of the sauce recipes on my blog, this one is probably the easiest and has the most flavor. The taste is just hard to beat. So let’s get to making it!

Ingredients

Just like with any sauce, there are lots of ways to make this boom boom sauce. You can add a different kind of hot sauce to switch up the level of spice. You can add Dijon mustard for a little different taste (which I do often!). A little cayenne pepper also tastes amazing! If you want to keep this dairy free, then you can use a vegan mayonnaise. A little lime juice or vinegar can brighten up the flavors. Other than that, all you will need is a bowl and a whisk to make this amazing sauce! You can find the measurements below in the recipe card.
- Mayonnaise: Any kind will work!
- Ketchup: This adds sweetness and acid from the tomatoes.
- Sweet Chili Sauce: This gives a little extra kick of heat and sweetness. You could use any kind of brand or flavor you want to keep things interesting.
- Onion Powder: I like to use onion powder for an extra kick of umami flavor.
- Garlic Powder: This blends so well with the garlicky Sriracha.
- Sriracha Sauce: The classic hot sauce that really makes this sauce unforgettable. If you like spice, then this is an ingredient you can add more of!
- Salt and Pepper: I like to use Kosher salt and crack some fresh black pepper to taste.
Boom Boom Sauce Recipe

I love this simple boom boom sauce copycat recipe! It’s so tasty and perfect for almost any occasion. I share some of my favorite ways to serve and eat this sauce below in the tip box (hint: it’s AMAZING on sandwiches!). Here’s how to make this simple sauce.
1. Add Ingredients: Add the mayonnaise, ketchup, sweet chili sauce, garlic powder, onion powder, sriracha, and salt to a medium-sized bowl.
2. Whisk: Whisk to combine until all of the ingredients are well blended.
3. Chill: Store in an airtight container in the refrigerator until ready to use.
4. Enjoy: Enjoy as a dipping sauce for anything fried, or as a spread for sandwiches and burgers!
Tips for Serving and Eating Boom Boom Sauce

If this is your first time hearing of boom boom sauce, then you may be wondering what to eat it with! Well lucky for you, you can try it with just about anything and I bet you’ll love it! So don’t overthink it. If you are still looking for some ideas, then here are my favorite ways to eat this sauce.

Sandwiches and Burgers: Ever tried putting fry sauce on a burger? This sauce is even better than that! You can spread it on any burger or sandwich for a creamy and spicy addition. The base is mayo, so think of it that way!

Asian Dishes: I have tried this with steamed and fried shrimp, fried rice, egg rolls, and wontons and was not disappointed! Asian flavors mesh really well with this garlicky spicy sauce.

Fried Snacks and Sides: Your classic burger joint fried sides are the perfect companion for this sauce. Onion rings, fried zucchini, french fries of all varieties come to mind!
Storing Leftovers

Storing boom boom sauce couldn’t be easier. Put it in an airtight container in the refrigerator and you have a yummy sauce to pull from all week. I love it so much!

In the Refrigerator: You can store your leftovers in an airtight container in the fridge for up to 5 days.
Other Yummy Sauces to Try

You can never have too many sauce recipes up your sleeve. A homemade sauce is so simple, yet everyone always comments on it. I love sharing my simple recipes with everyone! Here are a few of my favorites that I think you’re going to love!

Dressings, Sauces, and Dips

Cane’s Sauce

Dressings, Sauces, and Dips

Homemade Hoisin Sauce

Dressings, Sauces, and Dips

Homemade Buffalo Sauce

Dressings, Sauces, and Dips

Homemade Cheese Sauce
Print

Boom Boom Sauce

Boom Boom Sauce is a sweet and spicy mayonnaise-based sauce that is perfect for dipping! It takes 5 minutes to whip up and is so full of flavor, making it perfect for fries, onion rings, and so much more.

Course condiment, dip, Sauce

Cuisine American

Keyword 5 minute, boom boom sauce

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 10

Calories 168kcal

Author Alyssa Rivers

Ingredients

1 cup mayonnaise, low-fat or regular

3 tablespoons ketchup

3 tablespoons sweet chili sauce

1/2 teaspoon granulated onion powder

1/2 teaspoon granulated garlic powder

2 teaspoons sriracha

1/8 teaspoon Kosher salt and cracked black pepper

Instructions

Add the mayonnaise, ketchup, sweet chili sauce, garlic powder, onion powder, sriracha, and salt to a medium-sized bowl.

Whisk to combine until all of the ingredients are well blended.

Store in an airtight container in the refrigerator until ready to use.

Enjoy as a dipping sauce for anything fried, or as a spread for sandwiches and burgers!

Nutrition

Serving: 2tablespoons | Calories: 168kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 284mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg
February 23, 2023