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Author: Infoodita Admin

  • Grilled Honey Soy Mushroom Skewers

    Grilled Honey Soy Mushroom Skewers

    These vegan kabobs are the most delicious side dish that you MUST try! These grilled honey soy mushroom skewers are the perfect side dish for any entree, and you won’t be able to stop at just one!

    I absolutely love mushrooms! They soak in flavor so incredibly well, and they go with just about everything. Try out these grilled portobello burgers, these delicious stuffed mushrooms, or these creamy garlic parmesan mushrooms!

    A platter with mushroom skewers cooked and garnished.

    Grilled Honey Soy Mushroom Skewers Recipe

    I love vegetable skewer recipes! They are so delicious and easy, and these grilled honey soy mushrooms are no exception. They are soaked in the best (and I mean the best) sauce of all time! It complements the taste and texture of the mushrooms perfectly, and you will be licking the skewer clean!

    Not only do these taste insanely delicious but the perfect char marks and taste that you get from putting them on the grill is unmatched. It amplifies the delicious texture, and really, you can’t stop at just one. Try these out at your next BBQ and serve them next to some delicious grilled vegetables and some burgers. Your guests will keep coming back for more!

    Ingredients for Mushroom Skewers

    These grilled honey soy mushroom skewers are so delicious and only need a few ingredients to make them! Don’t forget to soak your skewers beforehand, so they are ready when you want to start grilling! Check out the recipe card at the bottom of the post for exact measurements.

    • Bella Mushrooms: These have a delicious and earthy, meaty taste to them.
    • Soy Sauce: This acts as the base of the sauce and brings in a tangy and savory flavor.
    • Honey: This balances out the soy sauce.
    • Olive Oil: You can also use vegetable oil or canola oil if that’s all that you have on hand.
    • Garlic Cloves: If you don’t have any fresh garlic cloves, then you can use minced garlic from a jar. ½ a teaspoon equals about 1 clove of garlic.
    • Salt and Pepper: These enhance all of the flavors in the sauce.

    How to Make Grilled Honey Soy Mushroom Skewers

    Once you have let your mushrooms marinate for 30 minutes, these mushrooms cook up in no time at all! Soon, you will soon be gobbling these mushrooms right up!

    1. Marinate: Add the mushrooms to a medium-sized bowl. In a small bowl, whisk together the soy sauce, honey, olive oil, garlic, salt, and pepper. Pour on the mushrooms and toss to coat. Let marinate for 30 minutes.
    2. Cook: Thread the mushrooms on the skewers. Then, place them onto a medium-high grill and cook for 3-5 minutes, turning once.
    4 pictures showing how to marinate mushrooms, add them to a skewers and prepare them to be cooked.

    How to Prepare Skewers for the Grill

    There is a little bit of preparation of your skewers before you put them on the grill! Wooden skewers can burn easily on the grill. To prevent this, let your skewers soak in warm water for about 30 minutes before you add your grilled honey soy mushrooms onto the skewers. I like to soak them at the same time that my mushrooms are marinating so that everything is ready for the grill at the same time.

    A close-up of grilled honey soy mushroom skewers.

    How to Store Leftovers

    If you have leftovers of these grilled honey soy mushroom skewers, you can easily store them for later! Just wrap them in some foil and store them in an airtight container. They will last about 3 days. You can warm them back up on the grill or a skillet!

    What to Serve with Grilled Mushroom Skewers

    These grilled honey soy mushroom skewers go with just about anything! Try them out with some delicous meat and a few more sides and you’ve got yourself a meal to remember. You will love these mushrooms. They are so delicious that even my kids will eat them!

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    Grilled Honey Soy Mushroom Skewers

    These vegan kabobs are the most delicious side dish that you MUST try! These grilled honey soy mushroom skewers are the perfect side dish for any entree, and you won't be able to stop at just one! 
    Course Side Dish
    Cuisine American
    Keyword grilled honey soy mushroom skewers, mushroom skewers
    Prep Time 30 minutes
    10 minutes
    Total Time 16 minutes
    Servings 6 skewers
    Calories 87kcal
    Author Alyssa Rivers

    Ingredients

    • 16 ounce bella mushrooms
    • 1/4 cup soy sauce
    • 2 Tablespoons honey
    • 2 Tablespoons olive oil
    • 3 garlic cloves minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions

    • Add the mushrooms to a medium-sized bowl. In a small bowl, whisk together the soy sauce, honey, olive oil, garlic, salt, and pepper. Pour on the mushrooms and toss to coat. Let marinate for 30 minutes.
    • Thread the mushrooms on the skewers. Place onto a medium-high grill and cook for 3-5 minutes, turning once.

    Nutrition

    Calories: 87kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 739mg | Potassium: 370mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
  • Fried Avocado

    Fried Avocado

    Insanely delicious and perfect for dipping, these fried avocado slices are the best appetizer choice! You’re going to love their crispy, golden panko shell and buttery, creamy center.

    Avocados are one of my favorite things to have in the kitchen and there are so many tasty ways to use them! If you’re looking for some unique ways to use up this versatile fruit, try this avocado hummus dip, these egg rolls, or avocado salsa!

    Closeup of fried avocado slices on a gray plate.

    Deep-Fried Avocado Wedges

    If you’re an avocado lover like me, then you’re in for a treat! Fried avocado is one of my new favorite things to snack on and has always been a favorite wherever it goes. This recipe starts with sliced avocados that are battered and deep-fried for maximum crispy deliciousness. The golden panko shell is the perfect contrast to the creamy umami center.

    It only takes a couple of minutes for these bad boys to cook up, leaving you with a tasty, dippable appetizer that everyone will go crazy over. They’re amazing on their own but even better when you serve them with your favorite dips! (You can also add your fried avocado to tacos or burrito bowls!) I paired these wedges with some cilantro ranch, but fry sauce, garlic aioli, and ketchup are great options, too. You may want to make a double batch of these- they’re so good, everyone will want seconds.

    What You’ll Need to Make Them

    This fried avocado recipe uses everyday ingredients that you’ve probably got in your kitchen right now! Go make yourself a batch and thank me later. Check out the recipe card at the end of the post for exact measurements!

    • Cooking Oil: You’ll need this to fry your avocado slices in! I used vegetable oil.
    • Avocados: For fries and wedges, I like my avocados to be on the firmer side.
    • Eggs: Help the tasty panko coating stick to your avocado slices.
    • Flour: Adds to the crispiness of the coating.
    • Panko Bread Crumbs: Panko gives your fried avocado the perfect crunch!
    • Italian Seasoning: Adds the best pop of flavor to your avocado wedges. Try making your own blend of Italian seasoning! You can find my full recipe here.
    • Garlic Powder: You can never go wrong with garlic! Add some to your bread crumb mixture for a tasty, savory flavor!
    • Salt: A pinch is all you need to enhance the overall flavor of this appetizer.

    How to Make Deep Fried Avocado Fries

    The process is a lot simpler than you’d think! You’ll have your avocado fries crispy, golden, and ready to munch on in no time.

    1. Prepare Oil: In a deep skillet, add about 1 inch of vegetable oil and heat to 350 degrees.
    2. Slice Avocados, Prepare Batter: Peel and slice the avocados in half lengthwise and then cut into wedges. In a shallow dish, add the eggs, in another dish add the flour, and the last dish adds the panko, Italian seasoning, garlic powder, and salt.
    3. Coat Avocado Slices: Dip the avocado into the flour, then the egg, and lastly in the panko.
    4. Deep Fry: Add about 4-6 strips to the hot oil and fry for about 2 minutes until they are golden brown. Remove them and place on a paper towel lined plate. Serve with your favorite dipping sauce.

    Can I Bake My Avocado Fries Instead?

    Yes! If you want to skip the mess of deep frying, you can also make avocado fries in the oven or air fryer. I’ve got recipes for both that you’re going to absolutely love!

    4-photo collage of avocado wedges being battered and fried.

    Cooking Tips

    Deep-frying avocado is one of my new favorite ways to prepare it. It’s just too golden and delicious to pass up! Here are a few ways to customize and perfect your batch of avocado fries.

    • Swap Out Seasonings: You can customize the flavor of your bread crumb mixture by swapping your Italian seasoning for a pinch of Cajun seasoning, lemon pepper, or blackened seasoning. A pinch of paprika or cayenne is also great for adding a touch of spice!
    • Use Firm Avocados: If you have an avocado on hand that isn’t quite soft to the touch yet, it’s perfect for making fries with. You want any avocados you use to be slightly firm, so they hold up through the breading process.

    Top-down view of fried avocado slices on a gray plate served with dipping sauce.

    How Long Does Deep-Fried Avocado Last?

    If you have leftovers of your fried avocado, store them in an airtight container for up to 24 hours in the fridge.

    Note: I always like to crisp up leftover avocado fries by popping them in the oven or air fryer for a few minutes at 350 degrees F.

    Closeup of an avocado fry being dipped in sauce.

    More Delicious Avocado Recipes

    Avocado is such a delicious fruit and you can use it in so many different dishes! Not only are they delicious but packed with healthy fats and potassium, too. It’s a win-win! These are a few of my favorite avocado recipes. You’re going to love them!

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    Fried Avocado

    Insanely delicious and perfect for dipping, these fried avocado slices are the best appetizer choice! You're going to love their crispy, golden panko shell and buttery, creamy center.
    Prep Time 15 minutes
    Cook Time 5 minutes
    Total Time 20 minutes
    Servings 4
    Calories 548kcal
    Author Alyssa Rivers

    Ingredients

    • oil for frying
    • 4 avocados slightly firm
    • 3 eggs
    • 1 cup flour
    • 1 cup panko
    • 1 Tablespoon Italian Seasoning
    • 1 teaspoon garlic powder
    • 1 teaspoon salt

    Instructions

    • In a deep skillet add about 1 inch of vegetable oil and heat to 350 degrees. Slice the avocados in half lengthwise and then cut into wedges. In a shallow dish add the eggs, in another dish add the flour, and the last dish adds the panko, Italian seasoning, garlic powder, and salt.
    • Dip the avocado into the flour, then egg, and lastly in the panko.
    • Add about 4-6 strips to the hot oil and fry for about 2 minutes until they are golden brown. Remove them and place on a paper towel lined plate. Serve with your favorite dipping sauce.

    Nutrition

    Calories: 548kcal | Carbohydrates: 53g | Protein: 14g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 753mg | Potassium: 1108mg | Fiber: 16g | Sugar: 3g | Vitamin A: 493IU | Vitamin C: 20mg | Calcium: 96mg | Iron: 4mg
  • Pistachio Zucchini Bread

    Pistachio Zucchini Bread

    This deliciously soft pistachio zucchini bread is the perfect twist on a classic recipe. Packed with tons of unique flavor combinations from the pistachios and zucchini, you will LOVE this bread!

    I love making delicious quick bread at home, and do you know who loves them even more? My kids! There are so many different delicious combos out there, but you must start with Strawberry Banana Bread, this delicious Lemon Almond Poppyseed Quick Bread, and my very favorite… this Buttery Beer Bread!

    A loaf of pistachio bread on a cooling rack with the end sliced.

    What is Pistachio Zucchini Bread?

    This is such an incredible recipe! I had never heard of a zucchini bread like this, so I made it . . . and then I made it again . . . and again. . . and you get the picture. What makes it so unique is you add a package of pistachio instant pudding. You know how pudding does amazing things to cookies and cakes? Well, it does amazing things for bread too!

    This is definitely one of my go-to zucchini bread recipes this year. And my kids about died when they tried it! It’s soft and delicious and really levels up and a classic zucchini bread recipe that you may already love! The outside of the bread is nice and chewy, and the inside is dense and loaded with great flavor. It’s a good thing it makes two loaves because we eat every last slice of this. It tastes great for several days, and it’s perfect for packing in lunches or for snacking on all day long.

    Ingredients in Pistachio Zucchini Bread

    This quick bread recipe is super easy and has a secret ingredient that makes it loaded with flavor… A box of pistachio pudding mix! Check out the recipe card at the bottom of the post for exact measurements.

    • Flour: I used all-purpose flour in this recipe.
    • Baking Powder and Baking Soda: These act as leavening agents and help the bread to rise and be soft and fluffy.
    • Salt: The salt enhances all of the flavors in the bread.
    • Instant Pistachio Pudding: This is what infuses the bread with that delicious pistachio flavor.
    • Eggs: I always use large eggs whenever I am baking!
    • Sugar: You need some granulated sugar to sweeten up the bread!
    • Vanilla Extract: Adding a splash of vanilla flavor really makes this bread taste extra sweet.
    • Vegetable Oil: You can also use canola oil if that’s all that you have on hand.
    • Grated Zucchini: I don’t peel my zucchini to save on time, but you can peel it if you prefer!  
    • Chopped Pistachios: These not only add in a great taste but a delicious texture to the batter of the bread as well as on top!

    How to Make Pistachio Zucchini Bread

    Take a few minutes and make this bread. It’s so delicious. I promise that you won’t regret it! In fact, go ahead and make an extra loaf for later. You will be so glad you did when the first one gets gobbled right up!

    1. Prep: Preheat the oven to 350 degrees. Grease two 9×5-inch loaf pans with cooking spray and line with parchment paper; set aside. 
    2. Mix Dry Ingredients: In a large bowl, stir together the flour, baking powder, baking soda, salt, and dry pudding mix; set aside. 
    3. Stir Wet Ingredients: In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Last, stir in the shredded zucchini and pistachios. 
    4. Combine: Then, add the wet ingredients to the dry ingredients and stir together until just combined. The batter will be a weird green color, but it won’t look like that after baking.
    5. Bake: Divide batter between the two prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. The center will most likely sink, but that’s okay. 
    6. Cool: Cool in pans for 10 minutes, then remove loaves from pans and cool completely. Slice each loaf into ten slices and serve.
    4 pictures showing how to make the batter, mix it together and add it to a loaf pan.

    Variations

    There are a few ways that you can elevate and change up this delicious pistachio zucchini bread! We make this so often, so it’s nice to mix things up every once in a while.

    • Add Lemon: Try adding a tablespoon of lemon juice to the batter. It complements all of the other flavors so well and adds just the slightest bright flavor to the bread.
    • Add some frosting: If I really want to sweeten this up, then I make some cream cheese frosting, slather it on the top, and then sprinkle it with some additional pistachios. It makes a delicious dessert!

    The top view of pistachio zucchini bread in a loaf pan, baked and ready to eat.

    How to Freeze Leftovers

    If you want to make some ahead of time, this pistachio zucchini bread freezes so well! So make a couple of extra loaves to store in your freezer for later!

    • To Freeze: Let your baked bread cool, and then wrap your loaf in some plastic wrap. (You can also freeze individual slices instead for an easy grab-and-go option). Then, Wrap the loaf in some foil or put it in a ziplock bag and label it with the date. It will last about 6 months in the freezer.
    • To Thaw: When you are ready to eat it, just let your bread thaw on your counter until it’s softened all the way through.

    The side view of a loaf of piztachio zucchini bread on a cooling rack with the end cut off.

    More Delicious Pistachio Recipes

    If you are as crazy about pistachios as my family is, then you must try these other recipes! They are full of flavor and taste so good for any occasion! Don’t just try one… You need to try them all!

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    Pistachio Zucchini Bread

    This deliciously soft pistachio zucchini bread is the perfect twist on a classic recipe. Packed with tons of unique flavor combinations from the pistachios and zucchini, you will LOVE this bread! 
    Course Bread
    Cuisine American
    Keyword pistachio zucchini bread, quick bread recipe
    Prep Time 20 minutes
    Cook Time 55 minutes
    Total Time 1 hour 15 minutes
    Servings 10 slices
    Calories 290kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all purpose flour
    • 1/4 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 3.4 oz. box instant pistachio pudding
    • 3 large eggs
    • 1 3/4 cups sugar
    • 1 Tablespoon vanilla extract
    • 3/4 cups vegetable or canola oil
    • 2 cups grated zucchini peeled or unpeeled
    • 1/2 cup chopped pistachios

    Instructions

    • Preheat the oven to 350 degrees. Grease two 9×5-inch loaf pans with cooking spray and line with parchment paper; set aside.
    • In a large bowl, stir together the flour, baking powder, baking soda, salt, and dry pudding mix; set aside.
    • In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Last, stir in the shredded zucchini and pistachios.
    • Then, add the wet ingredients to the dry ingredients and stir together until just combined. The batter will be a weird green color, but it won't look like that after baking.
    • Divide batter between the two prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. The center will most likely sink, but that's okay.
    • Cool in pans for 10 minutes, then remove loaves from pans and cool completely. Slice each loaf into ten slices and serve.

    Notes

    Originally Posted on August 4, 2017

    Updated on August 3, 2022

    Nutrition

    Calories: 290kcal | Carbohydrates: 57g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 368mg | Potassium: 188mg | Fiber: 2g | Sugar: 36g | Vitamin A: 156IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg

     

  • Classic Three Bean Salad

    Classic Three Bean Salad

    A delicious blend of beans tossed in a tangy dressing, three bean salad is the perfect side to any dinner! It’s super easy to whip up and has incredible flavor in each bite.

    This three bean salad is an easy and flavorful salad you’ll love bringing to all of your potlucks this summer. A few more recipes to try out are Greek orzo salad, black bean and corn salad, and Mediterranean quinoa salad! They’re cool and refreshing but packed with amazing savory flavor!

    Top-down view of 3 bean salad in a white speckled bowl.

    Three Bean Salad Recipe

    If you’re looking for a tasty, protein-packed salad to bring to all of your summer get-togethers, look no further! This quick and easy salad uses 3 different types of beans- green, kidney, and garbanzo, all tossed in a delicious, tangy dressing. I add in chopped red onions too for crunch and a pop of flavor! It’s going to fly off the table at your next potluck.

    The delicious texture of this salad works with just about any entrée! The crunch and tangy flavor is a great contrast to meat dishes like this grilled honey barbecue chicken! As simple as this three bean salad is, it is so satisfying and delicious! It’s always a favorite at our house! You’re going to love the tangy dressing combined with soft beans and crunchy red onions!

    Ingredients You’ll Need to Make It

    The best part about this delicious salad is the fact that you only need a handful of pantry staples to throw it together! The combination of these flavors is absolutely irresistible. You can find measurements for each ingredient listed in the recipe card below.

    • Canned Beans: I used a mix of green beans, dark kidney beans, and garbanzo beans. You can also swap these out for black, pinto, or wax beans.
    • Red Onion: Adds sharp, delicious flavor and the perfect crunch!
    • Vinegar: This recipe uses a blend of white wine vinegar and apple cider vinegar! The combination is tangy and slightly fruity.
    • Sugar: This helps to balance out the acidity of the vinegar.
    • Olive Oil: Helps coat the beans in all of the delicious flavors.
    • Salt and Pepper: Add both to taste!

    How to Make Classic Three Bean Salad

    Making this three bean salad is as easy as it gets! It mixes up in minutes and is great for making ahead. I actually recommend it because this way, the flavors have more time to meld!

    1. Prepare Beans and Onion: In a colander, add the beans and rinse in cold water. Transfer to a large bowl and add the red onion.
    2. Mix Dressing Ingredients: In a small bowl whisk the vinegar, sugar, and olive oil.
    3. Combine: Add to the bowl and toss until coated. Salt and pepper to taste and serve.
    2-photo collage of salad being prepared.

    Tips and Variations

    Here are a few extra ways to customize this delicious salad! It’s so good, you’re going to want to bring it to every summer party.

    • Swap Out Dressing: A fun way to customize your salad is to use different homemade dressings! Try this lemon vinaigrette or Greek dressing next!
    • Add Herbs: Fresh herbs are the best way to add a delicious pop of flavor to your salad! Try adding a dash of Italian seasoning or chopped basil, or mint!
    • Use Other Veggies: If you find the flavor of red onion to be overpowering, try using chopped celery or red bell peppers instead!

    Storing Leftover Three Bean Salad

    This simple three bean salad is great for both storing and making ahead! It’s the perfect thing to have on hand for a quick and easy snack or dinner side. The best part about this salad? The longer it’s stored, the more infused and delicious the flavors become!

    Closeup of classic 3 bean salad.

    More Delicious Summer Salads

    Cool, crisp, and bursting with flavor, here are a few more salads to add to your dinner lineup! They’re super easy to make and loaded with healthy and delicious ingredients. You can find my full list of tasty salad recipes here!

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    Three Bean Salad

    A delicious blend of beans tossed in a tangy dressing, three bean salad is the perfect side to any dinner! It's super easy to whip up and has incredible flavor in each bite.
    Course Side Dish
    Keyword three bean salad recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 4
    Calories 375kcal
    Author Alyssa Rivers

    Ingredients

    • 1 16 ounce can green beans
    • 1 16 ounce can dark kidney beans
    • 1 16 ounce can garbanzo beans
    • 1/2 red onion diced
    • 1/3 cup white wine vinegar
    • 2 Tablepoons apple cider vinegar
    • 2 Tablespoons sugar
    • 2 Tablespoons olive oil
    • salt and pepper to taste

    Instructions

    • In a colander, add the beans and rinse in cold water. Transfer to a large bowl and add the red onion.
    • In a small bowl whisk the vinegar, sugar, and olive oil. Add to the bowl and toss until coated. Salt and pepper to taste and serve.

    Nutrition

    Calories: 375kcal | Carbohydrates: 56g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 327mg | Potassium: 893mg | Fiber: 17g | Sugar: 11g | Vitamin A: 800IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 6mg
  • Easy Pizza Quesadillas

    Easy Pizza Quesadillas

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

    These cheesy and crispy pizza quesadillas are a family favorite! They are packed with delicious pizza toppings and flavor, plus they are quick and easy and make the best on-the-go weeknight meal!

    Easy meals are always a hit at our house, but that doesn’t mean they have to lack flavor! Try out these delicious Quick Korean Ground Beef and Rice Bowls, this super easy Air Fryer Grilled Cheese, and this yummy and classic American Goulash.

    A stack of slices of a pizza quesadilla next so some marinara dippin sauce.

    Pepperoni Pizza Quesadilla Recipe

    If you know me, then you know that I am a huge fan of a quick and easy meal! I am on the go constantly with all of my kid’s activities and errands and work and life… Aren’t we all?? So whenever I can make a meal that tastes delicious and takes less than 30 minutes, you can count me IN! These pizza quesadillas are cheesy and full of flavor, and sometimes my kids actually prefer these to regular pizza!

    The great thing about these quesadillas is the fact that you can easily change up the ingredients to work for you! My kids love making their own and adding in their favorite ingredients. We’ve tried bacon, sausage, ham, veggies, and every pizza topping that you can think of, and they all taste so delicious! This meal makes a great on-the-go meal for busy weeknights, especially once school has started!

    Ingredients You Need to Make Pizza Quesadillas

    Like I said before, you can use whatever ingredients that you have on hand for toppings on this pizza. Although I must say, this combo I have here is just about perfect! Check out the recipe card at the bottom of the post for exact measurements.

    • Tortillas: I like to use flour tortillas because they are the most flexible and won’t break. But corn tortillas are a great option for those who are looking to make this recipe gluten-free!
    • Pizza Sauce: You can buy a jar of this at the store, or you can easily make it at home using this recipe of mine!
    • Mozzarella Cheese: I like to use freshly shredded mozzarella cheese from a block but to save time, you can use pre-shredded cheese from the store!
    • Pepperoni Slices: You can only use pepperoni if you want to keep this recipe classic!
    • Olives: To save time, I like to buy a can of pre-sliced olives. It makes this recipe even easier.
    • Additional Toppings: Get creative and make this recipe perfect for you! Try adding in some peppers, mushrooms, or sausage.

    How to Make Pizza Quesadillas

    You are going to love this new go-to meal! It’s perfect for lunch or dinner and is so versatile that no one will have any complaints! I always keep the ingredients on hand so that my kids can make these for themselves whenever they want something quick and delicious to eat.

    1. Spread Sauce: Spread a thin layer of pizza sauce on half of a large tortilla.
    2. Add Cheese: Sprinkle shredded mozzarella cheese on top of the pizza sauce.
    3. Layer on Toppings: Layer on the sliced pepperoni and sprinkle with Italian seasoning for extra flavor! Add any other pizza toppings you desire at this time.
    4. Cook: Heat a large skillet or griddle over medium-high heat. Fold the tortilla over and cook for about 2 minutes on each side. Cook until the cheese is melted and the tortilla is golden brown.
    5. Cut: Remove the cooked quesadilla from the pan and use a pizza cutter to slice it into triangles and enjoy! Serve with additional marinara sauce on the side for dipping.
    4 pictures showing how to assemble a pizza quesadilla and cook it on a skillet.

    Toppings and Variations

    Switch up these pizza quesadillas by adding on your very favorite pizza toppings! Here are a couple of ideas that you can try out to make these your own.

    • Fruit and Vegetables: Try adding on some bell peppers, some pineapple, some purple onions, or even some delicious zucchini!
    • Protein: I love adding on a little bit more meat to my quesadillas. I like bacon, ham, or even some delicious shredded chicken. Sprinkle cheese on top (try adding a layer of parmesan cheese) to really make this extra delicious!
    • Dipping Sauce: I like to dip these in some marinara sauce and my kids love dipping them in ranch.

    Slices of a pizza quesadilla on a wooden cutting board next to some marinara dipping sauce.

    How to Keep Leftover Quesadillas Crispy

    These leftover pizza quesadillas are easy to store, and you can make your leftover quesadillas taste as crispy and fresh as if you just made them! Pop any leftovers in the oven at 325 degrees Fahrenheit on a baking sheet that is lined with foil. Cook them for about 10-12 minutes or until the cheese is all melted.

    A triangle slice of pizza quesadilla being dipped in some marinara sauce.

    More Easy and Delicious Pizza Recipes

    If you love pizza and are looking for different ways to cook it so that you can switch things up… I’ve got you covered! Try these other super simple and easy ways to make pizzas. Your kids will love trying them all and you will love all of the new options that you have for lunch and dinner!

    • Spread the pizza sauce on half of a large tortilla.

    • Sprinkle shredded mozzarella cheese on top of the pizza sauce.

    • Layer on the sliced pepperoni and sprinkle with Italian seasoning for extra flavor! Add any other pizza toppings you desire at this time.

    • Heat a large skillet or griddle over medium-high heat. Fold the tortilla over and cook for about 2 minutes on each side. Cook until the cheese is melted and the tortilla is golden brown.

    • Remove the cooked quesadilla from the pan and use a pizza cutter to slice into triangles and enjoy! Serve with additional marinara sauce on the side for dipping.

    Serves: 2

    Calories186kcal (9%)Carbohydrates9g (3%)Protein10g (20%)Fat12g (18%)Saturated Fat6g (30%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.2gCholesterol32mg (11%)Sodium551mg (23%)Potassium134mg (4%)Fiber1g (4%)Sugar2g (2%)Vitamin A287IU (6%)Vitamin C2mg (2%)Calcium168mg (17%)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 10 minute, pizza quesadillas

  • Lemon Cake Mix Cookies

    Lemon Cake Mix Cookies

    These lemon cake mix cookies are bursting with flavor and will melt in your mouth. Topped with a delicious lemon icing that compliments that bright lemon flavor, you won’t be able to stop at just one!

    I love lemon-flavored desserts, and these cookies really are perfect for any occasion! For some more delicious lemon treats, try making this Glazed Lemon Bread, this Lemon Coconut Cake, or these Lemon Cheesecake Bars!

    A stack of lemon cake mix cookies. The top one is broken in half and stacked.

    Lemon Cake Mix Cookies Recipe

    If you were looking for a simple yet delightfully delicious lemon cookie recipe, then this one is for you! I love cake mix cookies because they are quick and easy and don’t require many ingredients. These cookies really take it over the top with a smooth lemon icing which makes these look extra special.

    If you have never made a cake mix cookie before, then you will be especially surprised to find out just how delicious they are. They have a tender texture that makes this cookie so soft and chewy. The flavor takes on the cake mix, so it’s a perfect balance. It’s not overwhelming with lemon flavor. It’s just the right amount. And my favorite part? They are easy enough that my kids can easily make them themselves!

    Ingredients in Lemon Cake Mix Cookies

    Be prepared to be shocked at how few ingredients go into these lemon cake mix cookies. Yet they are bursting with delicious flavor, so it’s the best of both worlds! Check out the recipe card at the bottom of the post for exact measurements.

    Cookies

    • Lemon Cake Mix: You will use the entire cake mix in these cookies.
    • Baking Powder: This helps the cookies stay soft.
    • Vegetable Oil: The oil adds moisture to the cookies.
    • Lemon Zest: Fresh lemon zest really brightens up the flavor.
    • Eggs: The eggs will help to bind all of the ingredients together. They will mix better if you let them come to room temperature before combining them with the other ingredients.

    Icing

    • Powdered Sugar: The powdered sugar dissolves quickly and makes it so that this icing has a smooth texture.
    • Lemon Zest: This brings a fresh taste to the lemon flavor.
    • Lemon Juice: The juice gives the icing that lemon flavor to complement the cookies.
    • Heavy Cream: You will use the cream to bind the ingredients together.

    How to Make Lemon Cake Mix Cookies

    Using a cake mix as the base of the flavor and texture for these cookies really make your job so easy! These cookies take less than 30 minutes from start to finish!

    1. Prep: Preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
    2. Combine: In a large bowl, combine cake mix, baking powder, vegetable oil, lemon zest, and eggs until a thick batter forms.
    3. Scoop: Use a cookie scoop to scoop dough onto the cookie sheets, leaving at least 2 inches between cookies.
    4. Bake and Cool: Bake for 8-10 minutes until the edges are set. If using a large cookie scoop, the cookies may need 12-14 minutes for the edges to set. Remove to a cooling rack and cool completely.
    5. Make the Icing: While the cookies are cooling, prepare the lemon glaze by whisking together the powdered sugar, lemon zest, lemon juice, and cream.
    6. Drizzle: When the cookies are completely cooled, scoop about two teaspoons of the icing onto the center of each cookie, letting it pool on top, and then run down the sides a bit. Let the icing form a crust before serving.
    Lemon cookies with a glaze on parchment paper with fresh lemon slices.

    Easy Tips

    Here are a couple of ideas that you can try to make sure that your lemon cake mix cookies turn out perfectly every time!

    • Lemon Zest: For brighter lemon flavor, add 1-2 additional teaspoons of lemon zest to the cookie batter. 
    • Underbake: Bake until the edges are just set, The center will look underbaked, but it will continue to cook as the cookies cool. If you bake the cookies until the centers look baked, they will cool and be hard instead of soft.
    • Lemon Juice: You can use bottled lemon juice for the icing, but fresh lemon juice will have a better flavor.

    A stack of lemon cake box cookies on a baking sheet with lemon slices.

    How to Store Leftovers

    These cookies are great to make ahead of time because they store so well! After you have finished drizzling on the icing and they have had a chance to set, then store them in an airtight container. You can store them at room temperature for up to 5 days!

    Print

    Lemon Cake Mix Cookies

    These lemon cake mix cookies are bursting with flavor and will melt in your mouth. Topped with a delicious lemon icing that compliments that bright lemon flavor, you won't be able to stop at just one! 
    Course Dessert
    Cuisine American
    Keyword cake mix cookies, lemon cake mix cookies, lemon cookies
    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes
    Servings 18 Cookies
    Calories 157kcal
    Author Alyssa Rivers

    Ingredients

    Cookies

    • 1 box lemon cake mix
    • 1 teaspoon baking powder
    • ⅓ cup vegetable oil
    • 1 tablespoon lemon zest
    • 2 large eggs room temperature

    Icing

    • 1 1/2 cup powdered sugar
    • Zest of 1 lemon
    • 3 tablespoons lemon juice
    • 1 ½ tablespoons heavy cream

    Instructions

    • Preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
    • In a large bowl, combine the cake mix, baking powder, vegetable oil, lemon zest, and eggs until a thick batter forms.
    • Use a cookie scoop to scoop dough onto the baking sheets, leaving at least 2 inches between cookies.
    • Bake for 8-10 minutes, until the edges are set. If using a large cookie scoop, the cookies may need 12-14 minutes for the edges to set. Remove to a cooling rack and cool completely.
    • While the cookies are cooling, prepare the icing by whisking together the powdered sugar, lemon zest, lemon juice, and cream.
    • When the cookies are completely cooled, scoop about 2 teaspoons of the icing onto the center of each cookie, letting it pool on top and then run down the sides a bit. Let the icing form a crust before serving.

    Nutrition

    Calories: 157kcal | Carbohydrates: 34g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 217mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
  • The Best Banana Pancakes

    The Best Banana Pancakes

    These banana pancakes are perfectly soft and fluffy and taste just like warm banana bread… in pancake form, of course! It’s a great recipe to use when you have any over-ripe bananas!

    Mornings taste better with pancakes! If you love pancakes as much as I do, then you must try these Maple Sweet Potato Pancakes, these delicious and fruity Blueberry Sour Cream Pancakes, or… my classic Buttermilk Pancakes.

    A stack of banana pancakes on a plate topped with fresh bananas and pecans.

    Banana Pancakes

    I love fresh bananas, but there is just something about overripe bananas and all of the delicious recipes that you can make with them! In fact, I purposefully leave them on my counter to ripen JUST so that I can make these delicious pancakes! I needed a yummy breakfast, and I love banana bread, so I couldn’t wait to make this recipe! I mean, who wouldn’t like the taste of banana bread drizzled with some delicious syrup??

    These pancakes tasted just like banana bread! They were really thick and moist and had a delicious banana flavor. I especially loved the vanilla maple glaze on top! This was the perfect way to use my over-ripe bananas, and this breakfast was a huge hit! I know that your entire family will love it. Plus, you won’t be able to help to hum the song “banana pancakes” as you cook them up!

    Ingredients in Banana Pancakes

    These banana pancakes are packed with so much flavor, including cinnamon and nutmeg. After all, that’s what makes banana bread so good so why not transfer that deliciousness to these pancakes. Check ou the recipe card at the bottom of the post for exact measurements.

    • Flour: I used all-purpose flour in this recipe. It holds it all together and adds a thick, rich flavor.
    • Baking Powder: helps them fluff up and stay puffy.
    • Salt: This enhances the flavor of the pancakes.
    • White Sugar: This adds in a sweet flavor to go with the bananas.
    • Brown Sugar: This adds in a tiny bit of extra sweetness.
    • Cinnamon: This goes perfectly with the banana flavor.
    • Nutmeg: I love the nutty, earthy flavor in these pancakes.
    • Milk: The milk helps to bind all of the ingredients together.
    • Vanilla Extract: This adds in a splash of extra flavor.
    • Bananas: Make sure that you use overripe bananas… The riper, the better!
    • Butter: This adds in so much flavor!
    • Pecans: The pecans are perfect for topping these banana bread pancakes to add a little bit of texture!

    Vanilla Maple Glaze

    • Maple syrup: This adds in that classic maple flavor for the glaze.
    • Powdered sugar: This dissolves easily, which creates a creamy base.
    • Vanilla: This adds a dash of so much flavor!

    How to Make Homemade Banana Pancakes

    You can whip these pancakes up in a jiffy. Just don’t eat all of the batter before you make them. It will be tempting but trust me when I say that the finished product is worth the wait!

    1. Whisk together ingredients: Preheat a skillet to medium-low heat. In a large mixing bowl, whisk flour, baking powder, sugar, salt, cinnamon, brown sugar and nutmeg. Add the milk and vanilla and stir until incorporated. It will be thick.
    2. Combine and Mix: Add in mashed bananas and melted butter and mix together until the batter is smooth.
    3. Prepare Skillet: Spray skillet with cooking spray and add ⅓ cup of batter to the center. It takes about 1-3 minutes for the bubbles to appear because the batter is thicker. Once the bubbles appear, flip to the other side.
    4. Cook:  Repeat with remaining batter. I was able to get about 8 pancakes.
    5. Make the Glaze: Whisk together the maple syrup, powdered sugar and vanilla. Serve over warm pancakes.
    dry ingredients in a glass bowl being whisked together
    Banana mix in with ingredients in a glass bowl and spatula
    All ingredients mixed together

    Toppings and Mix-ins

    Change up these delicious banana pancakes by adding in all sorts of delicious chocolate, berries or nuts! Here are a few ideas that will make these extra delicious!

    • Chocolate: Try adding some chocolate chips, white chocolate chips, or Nutella to the pancake batter.
    • Nuts: I already love pecans on these pancakes, but I also think that walnuts, candied nuts, and cashews would taste delicious.
    • Fruit: Who doesn’t like the combo of banana and some berries? Try some raspberries, cranberries, blueberries, or strawberries on top!
    • Coconut: Sweetened shredded coconut is insanely delicious on these pancakes.
    • Syrup: I love homemade syrups on my pancakes! Try this maple syrup, this homemade caramel syrup, chocolate syrup, or some classic buttermilk.

    banana pancakes on the skillet

    Tips for Making Banana Pancakes

    I love to make these ahead of time before my kids come down to eat. Resting them in the oven only helps keep them warm and does not overbake them. They are still fluffy, moist and ready to enjoy! For fluffier pancakes, let the batter rest for a moment

    • Blend the ingredients: For a smoother batter, place all of the ingredients in a blender instead of whisking them.
    • Let it rest: The batter does best if you give it some time to rest before cooking it on the skillet. This will activate the leavening agents and help to thicken up the batter.
    • Non-stick skillet: For best results, using a non-stick skillet will help your pancakes cook throughout.
    • Butter: A little butter or non-stick grease is great to add to the skillet before pouring your batter on so that your pancakes don’t stick and flip easily.
    • Preheat the Skillet: You will want to make sure that your skillet is warm to hot before you pour your batter on it. That way, they will cook evenly throughout the pancake.
    • When should I flip them? Once the middle begins to bubble up, the pancakes are ready to be flipped.
    • Keeping them warm: If you are planning to make these a little ahead, keep them warm and fresh by simply placing the cooked pancakes on a baking sheet and place in the oven at the lowest temperature (around 170 degrees Fahrenheit. When ready to serve, pull them out of the oven.

    A stack of banana pancakes with a homemade vanilla maple glaze being poured on top.

    Can I Freeze Banana Pancakes?

    Yes! These banana pancakes store so well in the freezer. I like to double the batch so that I can have a quick and easy breakfast option on hand. Once your pancakes have cooled, then stack them in an airtight container with parchment paper in between each of them. That way they won’t stick together. You can heat them up individually in the microwave or the toaster straight from the freezer!

    Banana pancakes on a plate with a fork cutting out a bite.

    More Delicious Banana Recipes

    I love bananas in recipes! Give me all the bread, cupcakes, puddings and anything else that you can that I can use them in. They are so sweet and delicious and really take any recipe to the next level. Try out a few more of my favorites. The copycat banana pudidng from Magnolia Bakery is the BEST!

    Print

    Banana Pancakes

    These banana pancakes are perfectly soft and fluffy and taste just like warm banana bread… in pancake form, of course! It's a great recipe to use when you have any over-ripe bananas!
    Course Breakfast
    Cuisine American, Caribbean
    Keyword banana pancakes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 6 people
    Calories 283kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cup all purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/4 cup white sugar
    • 1 teaspoon cinnamon
    • 1 teaspoon Brown sugar
    • 1/4 teaspoon nutmeg
    • 2/3 cup milk
    • 1 tablespoon vanilla extract
    • 3 large very ripe bananas mashed
    • 2 tablespoons butter melted
    • chopped pecans for garnish optional

    Vanilla Maple Glaze:

    • 1/2 cup maple syrup
    • 1/2 cup powdered sugar
    • 1 teaspoon vanilla

    Instructions

    • Preheat a skillet to medium low heat. In a large mixing bowl whisk flour, baking powder, sugar, salt, cinnamon, brown sugar and nutmeg. Add the milk and vanilla and stir until incorporated. It will be thick.
    • Add in mashed bananas and melted butter and mix together until the batter is smooth.
    • Spray skillet with cooking spray and add ⅓ cup of batter to the center. It takes about 1-3 minutes for the bubbles to appear because the batter is thicker. Once the bubbles appear flip to the other side.
    • Repeat with remaining batter. I was able to get about 8 pancakes.
    • To make the vanilla maple glaze, whisk together the maple syrup, powdered sugar and vanilla. Serve over warm pancakes.

    Notes

    Updated on August 1, 2022

    Original date on March 7, 2014

    Nutrition

    Calories: 283kcal | Carbohydrates: 56g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 149mg | Potassium: 265mg | Fiber: 1g | Sugar: 37g | Vitamin A: 161IU | Calcium: 132mg | Iron: 1mg
  • Strawberry Galette

    Strawberry Galette

    This fresh strawberry galette uses sweetened strawberries that are wrapped in a beautiful rustic buttery pastry and baked to perfection. Strawberry galette is a much easier version of a pie, and it will become your new favorite strawberry dessert!

    Fresh berry desserts just have a way of capturing happy childhood memories for me. I loved when my mom would make this delicious fruit pizza, and my kids love when I make these fun cheesecake stuffed strawberries. And if you’re looking for a beautiful cake to make for anyone that loves berries, I highly recommend this cake!

    Top view of baked strawberry galette on a marble board. Fresh whole and halved strawberries scattered beside the galette.

    What Is Strawberry Galette?

    I can’t stop thinking about this incredible dessert! The combination of the flaky sweet crust with vine-ripened strawberries. My tastebuds were so happy when I took my first bite, and I’m so excited for you to make it.

    This French-inspired tart starts with a delicious crust, and then it is filled with sweetened sliced strawberries. This recipe is so simple and straightforward that you’ll want to make a galette for every fruit. Any dessert that starts with my flaky pie crust is a crowd pleaser, like my chocolate pie or my new favorite cookie pie.

    Ingredients Needed For Strawberry Galette

    The simplicity of this easy strawberry galette recipe is what makes it easy to whip up for a perfect spring or summer dessert. The ingredients needed are basic everyday ingredients you most likely have on hand. Most of the time, I just need to make sure I have strawberries in my garden or stop at the store and grab some! Check out the recipe card at the bottom of the post for exact measurements.

    For the Crust:

    • All-purpose flour: Create a perfect homemade crust starting with all-purpose flour.
    • Salt: Because you are adding salt to the dough, make sure your butter is unsalted.
    • Granulated Sugar: A sweet pastry crust is the best base for a fruit dessert!
    • Unsalted Butter:  Cold unsalted butter is a must! Make sure your butter is very cold and cubed. This is important to achieve a flaky crust!
    • Ice Water: Cold ice water keeps the dough chilled for rolling out and is a must when making your own dough for a strawberry galette.
    • Egg Yolk: One egg yolk is whisked for the egg wash.
    • Water: You’ll be whisking water with the egg yolk for the egg wash.
    • Turbinado Sugar:  Turbinado sugar is needed for the topping and adds a sweet texture to dessert crusts.
    • Apricot Jam: A little apricot jam brushed on top gives the berries a nice beautiful shine!

    For the Filling:

    • Fresh Strawberries: In-season juicy strawberries make this galette unforgettable.
    • Lemon Juice: Lemon juice balances out the flavors
    • Granulated Sugar: The sugar helps break down the juices in the strawberries and creates a sweet mixture.
    • Cornstarch: This will help thicken the juices from the strawberries, so your strawberry galette doesn’t get soggy.
    6 photos showing how to make a strawberry galette. First photo of dough mixed in a glass bowl. Second photo of dough formed into a ball. Third photo of dough rolled out with a rolling pin. Fourth photo of strawberries added and crust being wrapped up around the berries. Fifth photo of the egg wash being brushed on the crust. sixth photo of finished assembled galette ready to go into the oven on a baking sheet.

    How to Make Strawberry Galette

    I walk you through the whole process of making this delicious strawberry galette, so you have nothing to worry about! I promise you. It is easier than pie and so fun to make. And I much prefer making a fruit-filled galette before a pie any day!

    For the Crust:

    1. Combine Dry Ingredients/ Cut in Butter: In a medium bowl whisk the flour, salt, and sugar together. Add the cold, cubed butter and cut in with a pastry cutter until the butter is pea sized.
    2. Add Water/Form Dough: Slowly add the cold water and stir with a fork until the dough begins to come together. Turn out onto a lightly floured surface and use your hands to bring the dough together in a disk.
    3. Wrap and Chill: Wrap the dough in plastic wrap and chill in the fridge for 20 minutes while you prepare the filling.

    For the Filling:

    1. Combine Strawberries and Lemon Juice: Add the sliced strawberries and lemon juice to a large bowl.
    2. Make Cornstarch Mixture/ Coat Strawberries: In a small bowl, whisk together the sugar and cornstarch. Then, pour it over the strawberries and stir to coat evenly and then set it aside.

    Assembly:

    • Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
    • Roll Out Dough: Remove the dough from the fridge and place it on a lightly floured surface. Using a rolling pin, roll out the dough into a 12-15 inch circle, depending on how thick you like your crust.
    • Add Strawberries/Fold Dough: Arrange the strawberries in the center of the dough, leaving about a 2-inch border of dough around the edge. Fold the dough over the strawberries, pinching and pleating to create the free-form edge. This free-form edge is quite forgiving, and you can pinch and tear pieces of dough to make it look how you would like.
    • Make Egg Wash: In a small bowl, mix the egg yolk and water together to make the egg wash. Use a pastry brush to brush the crust with the egg wash and then sprinkle with turbinado sugar.
    • Bake: Bake for 40-45 minutes, until the crust is nice and golden brown and the filling is bubbly. Allow the galette to cool completely.
    • Brush on Jam: Before serving, heat a tablespoon of apricot jam in the microwave for 10-15 seconds before using a pastry brush to brush the hot jam over the top of the strawberries, giving them a nice shine.
    • Serve: Enjoy the strawberry galette warm or at room temperature. I also love it topped with vanilla ice cream or whipped cream!
    Close up and top view of a slice of galette being served. Fresh strawberries garnished on the side.

    Tips For Making the BEST Galette

    Follow my tips for your Pinterest perfect-looking strawberry galette! It’s much more forgiving than a traditional pie and is an impressive dessert full of rich flavor! Use these great tips to ensure the best result each time you make your galette!

    • Use Cold Ingredients: Working with very cold butter and very cold ice water will help your crust be nice and flaky. I like to dice my butter and then throw it in the freezer for about 30 minutes before starting the preparation of the crust. You can even put the measured-out cold water in the freezer for about 10-15 minutes to get it even colder.
    • Don’t Work Dough Too Much: If you knead your dough too much, gluten will develop. This will result in a dense, shriveling crust. I like to use a pastry cutter to make my dough, but feel free to use a food processor if you prefer. A food processor will help you achieve the pea size dough. Just be careful not to over-mix the dough. 
    • Don’t Overfill: One difference between a galette and a pie is the amount of fruit in the filling. Pies are typically stuffed full of fruit, whereas galettes bake more evenly when there is an even layer of fruit. Avoid overstuffing and then if you have too much filling in the crust, leave any extra berries out.
    • Apricot Glaze: This is an optional step, but adding the apricot glaze to the top of the strawberries will take your galette over the top and give it that wow factor for presentation. Also, a little lemon zest on top would be delicious and lovely for serving!

    A closeup view of two slices cut out of the whole strawberry galette. Two scoops of ice cream are on top of the galette and starting to melt.

    Storing Leftovers

    Strawberry galette is just as good the next day as it is fresh! I even make it a day in advance to save time when I have dinner guests.

    • Room Temperature: My favorite way to store leftovers of this galette (if there is any left over!) is on a plate or baking sheet covered tightly with plastic wrap. It will keep for about 3-4 days at room temp.
    • In the Refrigerator: You can extend the shelf life of this galette by storing it in the fridge instead of on the counter. Wrap it tightly with plastic wrap on a plate or baking sheet. You can keep it in the fridge for up to 6 days. Reheat in the microwave for 20-30 seconds or enjoy cold.

    A slice of strawberry galette on a gray plate topped with a scoop of ice cream, and garnished with fresh strawberries on the side. A view of the remaining galette is pictured in the distance.

    More Fruit Desserts To Try

    Nothing says Spring or Summer like a dessert that involves fruit!  I have so many delicious recipes that my family and friends request.  Here are a few you should give a try!

    Print

    Strawberry Galette

    This fresh strawberry galette uses sweetened strawberries that are wrapped in a beautiful rustic buttery pastry and baked to perfection. Strawberry galette is a much easier version of a pie, and it will become your new favorite strawberry dessert!
    Course Dessert
    Cuisine American
    Keyword easy desserts, Fourth of July, fruit galette, Spring, strawberry galette
    Prep Time 35 minutes
    Cook Time 45 minutes
    Chill Time 20 minutes
    Total Time 1 hour 40 minutes
    Servings 8 People
    Calories 320kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 1 ½ cup all-purpose flour
    • ¾ teaspoon salt
    • 2 tablespoons granulated sugar
    • ¾ cup unsalted butter, very cold and cubed
    • ¼ cup ice water
    • 1 egg yolk (for egg wash)
    • 2 tablespoons water (for egg wash)
    • Turbinado sugar (for topping)
    • Apricot jam (for glaze)

    Filling

    • 1 ½ pounds fresh strawberries, sliced
    • 1 teaspoon lemon juice
    • 1/3 cup granulated sugar
    • 1 tablespoon cornstarch

    Instructions

    Crust

    • In a medium bowl whisk the flour, salt, and sugar together. Add the cold, cubed butter and cut in with a pastry cutter until the butter is pea sized.
    • Slowly add the cold water and stir with a fork until the dough begins to come together. Turn out onto a lightly floured surface and use your hands to bring the dough together in a disk.
    • Wrap the dough in plastic wrap and chill in the fridge for 20 minutes while you prepare the filling.

    Filling

    • Add the sliced strawberries and lemon juice to a large bowl.
    • In a small bowl, whisk together the sugar and cornstarch. Pour over the strawberries and stir to coat evenly. Set aside.

    Assembly

    • Preheat the oven to 400°F and line a baking sheet with parchment paper.
    • Remove the dough from the fridge and place it on a lightly floured surface. Using a rolling pin, roll out the dough into a 12-15 inch circle, depending on how thick you like your crust.
    • Arrange the strawberries in the center of the dough, leaving about a 2-inch border of dough around the edge. Fold the dough over the strawberries, pinching and pleating to create the free-form edge. This free-form edge is quite forgiving, and you can pinch and tear pieces of dough to make it look how you would like.
    • In a small bowl, mix the egg yolk and water together to make the egg wash. Use a pastry brush to brush the crust with the egg wash and then sprinkle with turbinado sugar.
    • Bake for 40-45 minutes, until the crust, is nice and golden brown and the filling is bubbly. Allow the galette to cool completely.
    • Before serving, heat a tablespoon of apricot jam in the microwave for 10-15 seconds before using a pastry brush to brush the hot jam over the top of the strawberries, giving them a nice shine.
    • Enjoy the galette warm or at room temperature. I also love it topped with vanilla ice cream or whipped cream!

    Nutrition

    Serving: 1slice | Calories: 320kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 224mg | Potassium: 164mg | Fiber: 2g | Sugar: 16g | Vitamin A: 575IU | Vitamin C: 50mg | Calcium: 26mg | Iron: 2mg
  • Greek Chicken Bowl

    Greek Chicken Bowl

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    Greek marinated chicken, fresh cut veggies, hummus, tzatziki sauce…all your favorite Greek flavors together in one bowl! You are going to love this Greek chicken bowl of goodness that transports you to the Mediterranean.

    I love making Greek-inspired meals, and everyone looks forward to Greek night. Try making this easy chicken recipe or this fresh pasta salad for your next potluck! Greek dishes are a delicious addition to your weekly dinner lineup, and I make it easy with my slow cooker chicken recipe.

    Top view of two greek bowls garnished with lemon slices and chopped parsley on the side.

    What Are Greek Chicken Bowls?

    Greek chicken bowls are all your favorite Greek flavors combined into one bowl. Juicy Greek-marinated grilled chicken, tomatoes, cucumbers, kalamata olives, red onion, hummus, feta cheese, and tzatziki sauce on a bed of brown rice. Such a delicious and nutritionally balanced dinner idea!

    If you really want to go all out, you wow your dinner guests by making some of the bowl ingredients from scratch! I love love love this perfect naan bread that can be cut up and served like pita bread. Or you could make the best homemade hummus and feta dip that I think would be delicious in these bowls.

    What Goes In A Greek Chicken Bowl?

    Fresh ingredients are the beauty of a Greek chicken bowl. I like to meal prep the chicken ahead of time, making dinner time a breeze. All of the ingredients can be prepped in advance.

    • Chicken Souvlaki: Making this delicious recipe ahead of time makes these bowls assemble quickly and easily.
    • Brown Rice: Any kind of rice or grain works in these bowls as a base.
    • Cucumbers: English cucumbers are my favorite cucumbers to use.
    • Grape Tomatoes: Slice the tomatoes in half to make eating easier.
    • Red Onion: Slice or dice the red onion here. It adds great flavor!
    • Kalamata Olives: I LOVE kalamata olives. Make sure the pits are removed.
    • Hummus: Store-bought makes it easy!
    • Tzatziki sauce: You can buy premade tzatziki sauce at the store. However, I have a great recipe I linked here and below in the recipe card.
    • Feta Cheese: Crumbled feta cheese is so delicious! It also adds great texture to the bowls.
    • Lemon: Because freshly squeezed lemon brings every dish to life!
    • Parsley: Garnish with minced fresh parsley for presentation and added flavor! Fresh herbs are always a must.

    How To Make Greek Chicken Bowls

    Making Greek chicken bowls is an easy dinner recipe, and you will love how quickly they can be made. Combining your dinner ingredients all together in a bowl is so fun! As a result, you will want to make all of your meals a one-bowl dinner!

    1. Prepare the Chicken and Tzatziki Sauce: Prepare and grill the chicken souvlaki and tzatziki sauce recipes ahead of time before you assemble the bowls. It can be done a few days ahead of time, making this an easy and fast weeknight meal.
    2. Cut the Veggies/Warm the Rice: Cut the cucumbers, tomatoes, red onion, and olives. Also, warm the rice before assembling the bowls.
    3. Assemble the Bowls: To assemble, place one cup of rice in each bowl. Then, divide the rest of the ingredients between each bowl. After that then you will layer on the cucumbers, tomatoes, red onion, olives, hummus, crumbled feta cheese, and tzatziki sauce.
    4. Add the Chicken: Top with the prepared chicken souvlaki recipe cut into bite-sized pieces.
    5. Garnish: Garnish with fresh-cut lemons and minced parsley leaves.
    6. Serve: Serve and then enjoy it with a side of pita bread if you desire!
    Photo of Greek chicken bowl ingredients in individual bowls. Also pictured is grilled chicken souvlaki on a skewer.

    Variations

    Everyone enjoys a meal served in a bowl because they can make it their own. Guests can mix and match ingredients how they like. Here are a few ideas to help you think outside the box and be creative with your ingredient options.

    • Try Different Grains: Switch up the grains in the Greek chicken bowl by using a base of any rice, orzo pasta, or quinoa. And if you really want to get authentic, Greek cuisine often uses cooked barley, which would be delicious!
    • Add More Veggies: I love to add more vegetables to the bowls because it helps me sneak in more fiber. Bell peppers and/or zucchini would be delicious in these bowls. Also, you can grill the veggies or serve them fresh! You can also make a simple cucumber salad ahead of time to speed up assembly.
    • Make It Low Carb: If you’re trying to cut back on carbohydrates, then these Greek chicken bowls are delicious on a bed of cauliflower rice. Or you can assemble your bowl on top of a bed of romaine lettuce, which is basically a salad. This makes your bowl low-calorie as well!

    Close up photo of Greek chicken bowl in a white stone textured bowl garnished with pita slices and a lemon wedge. A fork lifting out chicken is also pictured.

    Leftovers

    I like to prepare the ingredients for my Greek chicken bowls at the beginning of the week in bulk. This way, I have a delicious lunch ready to make whenever!

    • Chicken: In an airtight container, your cooked chicken will last for up to 5 days stored in the fridge. You can serve cold or reheat. Be sure to check that the internal temperature of your chicken has reached 165 degrees Fahrenheit if reheating.
    • Vegetables: As a general rule of thumb, I will keep my chopped vegetables no longer than 4 days in the fridge.
    • Rice: Cooked rice will last in the fridge for up to 4 days. Store in an airtight container.

    More Delicious Bowl Recipes To Try

    One bowl meals are always a hit in our house!  As a result, guests love the fun and delicious flavors of creating their own bowl. These popular bowls are a must try and I know you are going to love them.

    • Prepare and grill the chicken souvlaki and tzatziki sauce recipes ahead of time before you assemble the bowls. It can be done a few days ahead of time making this an easy and fast weeknight meal.

    • Cut the cucumbers, tomatoes, red onion, and olives. Also, warm the rice before assembling the bowls.

    • To assemble, place one cup of rice in each bowl. Divide the rest of the ingredients between each bowl. Layer on the cucumbers, tomatoes, red onion, olives, hummus, crumbled feta cheese, and tzatziki sauce.

    • Top with the prepared chicken souvlaki recipe cut into bite-sized pieces.

    • Garnish with fresh cut lemons and minced parsley leaves.

    • Serve and enjoy with a side of pita bread if you desire!

    Serves: 2

    Serving2bowlsCalories911kcal (46%)Carbohydrates160g (53%)Protein22g (44%)Fat21g (32%)Saturated Fat6g (30%)Polyunsaturated Fat4gMonounsaturated Fat8gCholesterol22mg (7%)Sodium1018mg (42%)Potassium888mg (25%)Fiber11g (44%)Sugar5g (6%)Vitamin A995IU (20%)Vitamin C13mg (16%)Calcium244mg (24%)Iron5mg (28%)

    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 Greek, Mediterranean

    Keyword Healthy

  • German Potato Salad

    German Potato Salad

    German Potato Salad

    Authentic recipe that will make your mouth water thinking about it.

    • large deep skillet
    • large pot
    • 3 cups potatoes, diced
    • 4 slices bacon
    • 1 small onion (cut into long thin slices)
    • 1/4 cup apple cider vinegar
    • 2 tablespoons water
    • 1/2 tablespoon sugar (I prefer no sugar, but this is a sweeten to your own taste. )
    • 1 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1 tablespoon chopped fresh parsley

    1. Add diced potatoes in a large pot and cover with water; bring water to a boil. Cook until potatoes are soft and you can easily pierce them with a fork, around 10 minutes. Drain and set aside to cool.

    2. As potatoes are cooking place bacon in a large skillet over medium-high heat. Fry bacon until it is browned and crisp, about 10 minutes, turn as needed. Remove bacon and place on a plate lined with paper towels. Once cooled, crumble the bacon. Leave bacon grease in the skillet.

    3. Place long thin slices of onion into the bacon grease over medium heat and cook until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.

    4. Once boiling, add potatoes and half of the crumbled bacon. Stir and cook until heated throughout.

    5. Move potato salad to a serving dish, and the rest of the crumbled bacon and sprinkle with fresh parsley.

    I was introduced to German Potato Salad in my early adult life.  I was working in Chicago and my friend invited me to have dinner at his grandmother’s house who delighted us with her German accent and cuisine.  Served with brats and peppers, and german potato salad.  I couldn’t get enough of it.  It’s hard to beat the good hearty flavors of Bavarian food washed down by hearty beer.

    I love this recipe mostly because I’ve had german potato salad for years and I imagined that it would be more difficult to have such an explosion of flavor.  On a whim, I decided to research how to make it and was blown away by its simplicity.  

    Some alterations that I have over other recipes is I prefer caramelized thin sliced onions instead of diced onions.  I’m sure it tastes the same but those tangles of onion just bring it home for me.

    Most recipes I found add a lot more sugar.  I’m not a fan of making this sweet but add more if you do.  I like the vinegar to have a little bite to it.   Less is better in my own opinion.  

    The amount of bacon grease will obviously vary so I would suggest enough a couple of large tablespoons at least.  The first couple of times I made this I went all in on the bacon and it was delicious but I’m sure, not good for the arteries.  

     

     

    Side Dish
    German