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  • Chocolate Peanut Butter Pie

    Chocolate Peanut Butter Pie

    A fluffy, whipped peanut butter filling on top of an Oreo crust, all topped with chocolate ganache- what could be better than that? This chocolate peanut butter pie is the perfect dessert for anyone wanting something smooth, rich and indulgent!

    Need more smooth and creamy desserts that are perfect for summer? Try this no-bake Oreo pie or key lime pie next!

    A slice of peanut butter pie with a bite taken out of it.

    Peanut Butter Pie With Chocolate Ganache

    Calling all peanut butter lovers: this is the dessert for you! Creamy and chilled to perfection, this chocolate peanut butter pie is the perfect summer treat. It’s rich and creamy without being too heavy. You’re going to love it!

    It all starts with a crumbly Oreo crust, topped with a peanut butter filling made with cream cheese and whipped topping. Then we add the finishing touch- a smooth layer of chocolate ganache. This pie is so rich, creamy, and flavorful. You’ll love every bite.

    Ingredients Needed

    It really doesn’t take many ingredients at all to put this chocolate peanut butter pie together. To find exact measurements for the crust, filling, and ganache, see the recipe card below.

    Crust

    • Crushed Oreos: I used about 16 cookies worth. You can place your Oreos in a bag and crush with a rolling pin or use a food processor.
    • Unsalted Butter: To add richness to the crust and also hold it together.
    • Salt: Just a pinch to enhance the flavors.

    Filling

    • Cream Cheese: Full-fat cream cheese will give you the best flavor and texture. I recommend using room temperature cream cheese so that it blende together smoothly with the other ingredients.
    • Creamy Peanut Butter: I used creamy peanut butter, but you can also use crunchy peanut butter if you want a little texture.
    • Powdered Sugar: Helps to stabilize the filling and also gives it sweetness.
    • Vanilla Extract: Gives the filling a little extra warmth and sweetness.
    • Whipped Topping: Adds more creaminess to the filling.

    Ganache

    • Chocolate Chips: Semi-sweet, milk, and dark chocolate chips all work great! Use your favorite!
    • Heavy Cream: Adds creaminess and also adjusts the consistency of the ganache.

    How to Make Chocolate Peanut Butter Pie

    This pie is so simple, but so delicious! Its nutty chocolate flavor is sure to be a hit with friends and family. You can also keep the whole pie for yourself, no judgment here.

    Crust

    1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
    2. Oreo Crumbs: Crush the Oreos in a blender or food processor, or place them in a ziplock bag and use a rolling pin to crush them to a powder. Mix with the melted butter until it resembles damp sand, or mud.
    3. Press Into Pan: Add the mixture to a 9-inch pie dish and press in with your fingers, the flat bottom of a heavy glass, or the bottom of a flat measuring cup.
    4. Bake: Bake for 10 minutes. Then let cool completely.

    Filling

    • Cream Cheese Mixture: Add the cream cheese, peanut butter, powdered sugar and vanilla to a large bowl. Use a hand mixer to beat until smooth.
    • Fold in Whipped Topping: Add ⅓ of the whipped topping to the mixture and mix until smooth. Add the remaining whipped topping and fold in until fully incorporated.
    • Add to Crust: Fill the cooled crust with the filling and smooth the top.

    Ganache

    1. Heat Cream: Heat the cream in the microwave until steaming, about 45 seconds.
    2. Pour Over Chocolate: Pour the steaming cream over the chocolate chips and let sit for 2-3 minutes.
    3. Mix: Use a fork or a whisk to stir until the chocolate is fully melted and the ganache is shiny and smooth.
    4. Add to Pie, Chill: Spoon the ganache over the peanut butter filling and smooth. Chill in the fridge for an hour or so, until the ganache is set.
    4-photo collage of the crust and filling being prepared.

    Tips and Variations

    Here are a few ways to customize this delicious pie with ingredients you already have on hand!

    • Creamy Peanut Butter: I recommend using creamy peanut butter for a nice smooth filling. You can also use chunky peanut butter but it will change the texture.
    • Use Whipped Cream: Instead of using 8 ounces of whipped topping, you can whip up 1 ½ cups of heavy whipping cream with 3 tablespoons of powdered sugar to stiff peaks. 
    • Switch Up the Chocolate: Use your favorite type of chocolate for the ganache! Some people like semi-sweet, while others prefer milk chocolate, which makes the pie a little more like a peanut butter cup.
    • Different Crust: I love the chocolatey flavor that the Oreo crust adds, but you can use graham cracker or Nilla wafer crumbs instead to switch things up.

    Top-down view of chocolate peanut butter pie with a slice cut out of it.

    How Long Does Chocolate Peanut Butter Pie Last?

    Since this is a chilled pie, it’s great for making ahead and storing any leftovers you may have! Just make sure to store it in an airtight pie container or covered with plastic wrap to keep it fresh.

    • In the Refrigerator: Store leftover pie covered in the fridge for 3-5 days.

    A slice of pie being served with a cake spatula.

    More Peanut Butter Recipes

    Whenever I’m craving a dessert that’s rich, nutty, and indulgent, peanut butter is always the way to go. It’s something I always have on hand, and it can be used in so many different ways! Here are a few of my favorite recipes to try out:

    Print

    Chocolate Peanut Butter Pie

    A fluffy, whipped peanut butter filling on top of an Oreo crust, all topped with chocolate ganache- what could be better than that? This chocolate peanut butter pie is the perfect dessert for anyone wanting something smooth, rich and indulgent!
    Course Dessert
    Cuisine American
    Keyword chocolate peanut butter pie, chocolate peanut butter pie recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Chill Time 1 hour
    Total Time 1 hour 30 minutes
    Servings 6 Servings
    Calories 706kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 16 Oreos crushed
    • 2 tablespoons unsalted butter melted
    • 1 dash of salt

    Filling

    • 4 ounces cream cheese room temperature
    • ¾ cup creamy peanut butter
    • ¾ cup powdered sugar
    • 1 teaspoon vanilla extract
    • 8 ounces whipped topping thawed

    Ganache

    • ½ cup semi-sweet or milk chocolate chips
    • ⅓ cup heavy cream

    Instructions

    Crust

    • Preheat the oven to 350 degrees fahrenheit.
    • Crush the oreos in a blender or food processor, or place them in a ziplock bag and use a rolling pin to crush them to a powder. Mix with the melted butter until it resembles damp sand, or mud.
    • Add the mixture to a 9-inch pie dish and press in with your fingers, the flat bottom of a heavy glass, or the bottom of a flat measuring cup.
    • Bake for 10 minutes. Let cool completely.

    Filling

    • Add the cream cheese, peanut butter, powdered sugar and vanilla to a large bowl. Use a hand mixer to beat until smooth.
    • Add ⅓ of the whipped topping to the mixture and mix until smooth. Add the remaining whipped topping and fold in until fully incorporated.
    • Fill the cooled crust with the filling and smooth the top.

    Ganache

    • Heat the cream in the microwave until steaming, about 45 seconds.
    • Pour the steaming cream over the chocolate chips and let sit for 2-3 minutes.
    • Use a fork or a whisk to stir until the chocolate is fully melted and the ganache is shiny and smooth.
    • Spoon the ganache over the peanut butter filling and smooth. Chill in the fridge for an hour or so, until the ganache is set.

    Nutrition

    Calories: 706kcal | Carbohydrates: 66g | Protein: 12g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 364mg | Potassium: 335mg | Fiber: 3g | Sugar: 51g | Vitamin A: 627IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 5mg
  • Easy Chicken Paprikash

    Easy Chicken Paprikash

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

    Indulge in a rich and creamy Chicken Paprikash that is so delicious, and it pairs perfectly over noodles. This classic Hungarian dish combines tender chicken with a flavorful blend of smoked paprika, onions, garlic, and tomatoes.

    Chicken is our go-to dinner option every time we want something easy and filled with lots of flavors! Check out more chicken favorites like this delicious Coconut Curry Chicken, this yummy Chicken Milanese, or a favorite at our house, this Baked Sweet and Sour Chicken.

    The top view of 2 bowls filled with noodles and chicken paprikash.

    Easy Chicken Paprikash Recipe

    The recipe for Chicken Paprikash originated in Hungary, a country known for its delicious food. It’s a dish made with chicken, onions, garlic, tomatoes, and a special spice called paprika. The chicken is cooked in a tasty broth until it’s almost done. Then, a creamy sauce is made by adding sour cream and heavy whipping cream.

    This chicken is often served with noodles (you can use regular pasta or egg noodles) or dumplings It has become popular across the world, too, because it’s so tasty and comforting. Plus, not only does this dish really deliver on the taste, but it’s quick to make. It takes very little preparation and cooks in less than 30 minutes. Though not your traditional weeknight meal, this recipe will become a new family favorite! And then if you love this Hungarian dish, you must try this delicious Hungarian Goulash too!

    Ingredients in Hungarian Chicken Paprikash

    Once you look over this list of ingredients, you can immediately tell why this dish is so tasty! I especially love the flavor of the smoked paprika. It brings a warm, deep element of flavor that you don’t want to miss! Check out the recipe card at the bottom of the post for exact measurements.

    • Vegetable Oil: Used for cooking and adding a mild flavor to the dish.
    • Yellow Onion: Adds a savory and slightly sweet taste to the recipe when minced.
    • Garlic: The garlic gives off a delicious aroma. You can use minced garlic from the jar if you don’t have fresh cloves. ½ teaspoon equals about 1 clove of garlic.
    • Roma Tomatoes: Mincing these tomatoes adds a fresh and tangy element to the dish.
    • Boneless Skinless Chicken Breasts: Cut into pieces, they serve as the main protein in the recipe.
    • Smoked Paprika: I love paprika but smoked paprika really takes this warm spice to the next level.
    • Salt: This enhances the taste of the other ingredients and brings out their flavors.
    • Black Pepper: Adds a mild heat and a hint of spiciness to the dish.
    • Chicken Broth: This sets the dish up with a flavorful base for the sauce and adds richness to the recipe.
    • All-Purpose Flour: The flour thickens the sauce and gives it a smooth and velvety consistency.
    • Sour Cream: Adds creaminess and a tangy flavor to the sauce. You can also use plain Greek yogurt instead.
    • Heavy Whipping Cream: This adds richness and texture to the sauce.

    How to Make Chicken Paprikash

    This recipe is quick and easy and a great recipe when you are looking to try something new. Plus, you don’t need any fancy or hard-to-find ingredients, so it’s simple to gather up everything you need!

    1. Sauté Onions: Heat your vegetable oil over medium-high heat in a large pan. Saute your onion until they soften and begin to color.
    2. Cook Chicken: Add in your garlic and tomatoes and saute for another 2-3 minutes. Add in the chicken and paprika, salt, and pepper, and cook for about 5-8 minutes or until all the chicken is nearly cooked through.
    3. Boil: Add in your chicken broth and bring to a rolling boil. Reduce heat to low and simmer for 4-5 minutes.
    4. Simmer and Serve: Whisk in your flour, and be sure no clumps form. Continue simmering until the liquid has begun to thicken. Add in your sour cream and heavy whipping cream. Continue to simmer and stir periodically for about 10 minutes. Serve over noodles or dumplings, and enjoy!
    4 pictures in a collage showing the steps on how to add the ingredients to the pan.

    Substitutions

    Sometimes you don’t have the ingredients listed on hand, so I’ve come up with some substitutions that can be made in this chicken paprikash. Just remember, substitutions might change the taste and texture of the final product.

    • Oil: You can substitute it with other cooking oils like canola, sunflower, or olive oil.
    • Boneless skinless chicken breasts: You can substitute them with boneless chicken thighs or even chicken tenderloins if you like darker meat or have them on hand.
    • Smoked paprika: If you don’t have smoked paprika, you can use regular paprika or a combination of regular paprika and a small amount of liquid smoke for a hint of smoky flavor.
    • Heavy whipping cream: You can use whole milk or half-and-half to add creaminess to the sauce instead of heavy whipping cream. However, this will change the sauce’s consistency to be a bit thinner.
    • All-purpose flour: If you need a gluten-free option, you can use cornstarch as a thickening agent instead.

    The top view of chicken paprikash in a pan with a wooden spoon.

    How to Store Leftovers

    This chicken paprikash makes fantastic leftovers and tastes just as good the next day! You can even store this and freeze it for later, making it a quick and easy meal option.

    1. In the Refrigerator: Let the chicken cool to room temperature. Then, store the leftovers in an airtight container in the fridge. They will last about 3-4 days.
    2. In the Freezer: Store your cooked chicken in an airtight container and label it with the date. It can be stored in your freezer for about 2 to 3 months. Use containers or bags that seal tightly so your chicken doesn’t get freezer burn.
    3. How to Reheat Leftover Chicken Paprikash: Thaw the frozen leftovers in the refrigerator overnight and then reheat them in a pot on the stovetop or microwave until heated. Your chicken is safe to eat when it has reached an internal temperature of 165 degrees Fahrenheit.

    **Don’t store the noodles or dumplings. Cook those fresh when you serve your leftovers**.

    the top view of chicken paprikash in a bowl with a silver spoon.

    Make it a Meal!

    If you are wondering what to serve with this chicken paprikash, I’ve got you covered! I’ve gathered up 4 more recipes that can be served with this recipe as sides that will complement it well. It’s so delicious, you won’t want to miss it!

    • In a large pot, heat your vegetable oil over medium high heat. Saute your onion until they soften and just begin to color.

    • Add in your garlic and tomatoes and saute for another 2-3 minutes. Add in your chicken and paprika, salt, and pepper, cook until all the chicken is nearly cooked through, about 5-8 minutes.

    • Add in your chicken broth and bring to a rolling boil. Reduce heat to low and simmer for 4-5 minutes.

    • Whisk in your flour, be sure no clumps form. Continue simmering until the liquid has begun to thicken. Add in your sour cream and heavy whipping cream. Continue to simmer and stir periodically for about 10 minutes.

    • Serve over noodles or dumplings and enjoy!

    Serves: 6

    Calories165kcal (8%)Carbohydrates8g (3%)Protein11g (22%)Fat10g (15%)Saturated Fat5g (25%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.01gCholesterol54mg (18%)Sodium573mg (24%)Potassium370mg (11%)Fiber2g (8%)Sugar3g (3%)Vitamin A2159IU (43%)Vitamin C5mg (6%)Calcium54mg (5%)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 Hungarian

    Keyword Chicken Paprikash

  • Strawberry Cheesecake Cookies

    Strawberry Cheesecake Cookies

    Meet your new favorite cookie recipe: soft and sweet strawberry cookies filled with a gooey cheesecake center. These golden-brown morsels of goodness will be devoured as soon as they’re out of the oven!

    Craving cookies, but don’t want something chocolatey? Fruit-filled cookies are the answer! Try these strawberry cake mix cookies, lemon ricotta cookies, or blueberry cookies next!

    5 cookies stacked on top of each other. One is broken in half so the cheesecake filling can be seen.

    Strawberry Cheesecake Cookies Recipe

    When it comes to desserts, you can’t go wrong with cheesecake. Especially when it’s stuffed inside a golden brown cookie made with strawberry pieces. Honestly, I think that these are some of the best cookies I’ve ever tried. The soft and buttery cookie base combined with tangy cheesecake and sweet strawberry… it’s dreamy.

    This is the perfect summer potluck dessert and trust me when I say, they will fly off the table. It’s no surprise why when they’re soft and buttery with an ooey-gooey cheesecake core! The good news is, unlike making a homemade cheesecake, these cookies are super simple to whip up. Easy to make, and even easier to devour! Once you get a taste, you’ll want to keep the whole pan for yourself.

    Ingredients for the Cookies and Cheesecake Filling

    These ingredients combine to create a dessert that’s the perfect blend of cheesecake and cookie! I love this recipe because it uses a lot of standard baking ingredients. Just make sure you have some freeze-dried strawberries on hand! The sweet strawberry pieces bring all of the flavors together. Note: all measurements can be found below in the recipe card.

    Cheesecake Filling

    • Cream Cheese: This acts as the base of the filling and makes it smooth and creamy. I used regular full-fat cream cheese.
    • Powdered Sugar: Helps to stabilize the filling and also adds sweetness!
    • Vanilla: Adds a warm, sweet taste to the cheesecake filling. For the best flavor, use pure vanilla extract or make your own blend.

    Cookies

    • Unsalted Butter: It’s best if your butter is at room temperature so it mixes together smoothly with the other ingredients.
    • Sugar: I used both brown and white sugar here for a deep sweetness.
    • Large Eggs: Bind all of the strawberry cheesecake cookie ingredients together!
    • Vanilla: Adds warmth and enhances all of the cookie flavors.
    • Flour: For giving the cookies structure. All-purpose flour works great!
    • Baking Powder: A must-add so your cookies rise properly.
    • Salt: Just a pinch to make everything taste better.
    • White Chocolate Chips: Add melty, creamy goodness to the cookies!
    • Freeze-Dried Strawberries: For sweet strawberry flavor in each bite. Fresh strawberries can also be used. I would avoid using frozen strawberries because they release liquid as the cookies bake, making them soggy.

    How to Make Strawberry Cookies Filled With Cheesecake

    It’s not difficult at all to make these strawberry cheesecake cookies. If anything, it’s kind of fun to put them together and then see how perfectly they turn out! This has quickly become one of my favorite cookie recipes and I know you will love it just as much. Especially if you’re a fan of both strawberries and cheesecake like me!

    To Make the Cheesecake Filling:

    1. Preheat Oven, Prepare Pans: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
    2. Cream Cheese Filling: In a medium bowl beat together the cream cheese, powdered sugar, and vanilla on medium speed until smooth. Be sure to scrape down the bowl to make sure it is all well combined. Scoop teaspoon sized dollops of the cream cheese mixture onto a parchment lined baking sheet and place in the freezer while you prepare the dough.

    For the Cookies:

    1. Sugar Mixture: In a large bowl, cream together the butter, brown sugar, and granulated sugar for 3-4 minutes, until light and fluffy. Add the eggs and vanilla and beat until combined
    2. Mix Dry Ingredients: Add the flour, baking soda, baking powder and salt just until combined. Fold in the white chocolate chips and freeze dried strawberries by hand.
    3. Scoop: Using a larger cookie scoop, about 3 tablespoons, scoop the cookie dough onto the baking sheets and flatten out.
    4. Fill: Add one dollop of the chilled cheesecake filling in the center of the flattened cookie dough and form the cookie dough up around the filling. Make sure to pinch the edges so the dough seals the filling inside. I found that a few cookies needed a pinch or two of additional cookie dough to fully seal the filling inside.
    5. Bake: Place the stuffed cookie balls on the baking sheet leaving 2 inches between them. Bake for 12-14 minutes, until the edges of the cookies are just barely starting to brown and the center still look underbaked. The cookies will still be light in color, they won’t brown very much. Remove strawberry cheesecake cookies from the oven and let cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack.
    4-photo collage of cookie dough and cheesecake filling being prepared, and cookies assembled.

    Tips for Making the Best Cookies

    To get bakery-worthy cookies, here are a few simple tips to keep in mind! Strawberry cheesecake cookies are seriously so good, you’re going to want to make them all the time.

    • Chill Cheesecake Filling: Take the time to really chill the cheesecake centers. This will prevent the cheesecake filling from melting into the cookie dough as it bakes. 
    • Strawberry Pieces: When crushing the freeze dried strawberries, I left some pretty chunky pieces, but also crushed some into powder. This gives the cookie dough a nice strawberry marbled look and makes sure every bite is packed with strawberry flavor. For more strawberry flavor, you can also add a teaspoon of strawberry extract to the cookie dough.
    • Leave Out the Chocolate: The white chocolate chips can be omitted if desired.
    • Don’t Overbake! These strawberry cheesecake cookies will look underbaked when they come out of the oven, but they will continue to bake as they cool. Trust the process. 
    • Using a Smaller Cookie Scoop: Smaller cookie scoops will work, but the amount of filling for each cookie will need to be reduced in order to allow the cookie dough to form a seal all around it. 

    Top-down view of baked strawberry cheesecake cookies.

    Storing Leftover Strawberry Cheesecake Cookies

    These creamy cookies never last long whenever I make them. If by some slim chance you have leftovers, here’s how you can keep your cookies fresh.

    • In the Refrigerator: Store in an airtight container for 4-5 days.
    • Reheating: For that just out of the oven freshness, pop your cookies in the microwave for 10-15 seconds until warm and melty.

    Top-down view of strawberry cheesecake cookies, with some of them broken in half.

    Looking for More Summer Strawberry Recipes?

    I’ve got you covered! From drinks to desserts, here are a few great recipes that are sure to please any strawberry lover. Need more ideas? Check out my full list of strawberry treats here.

    Print

    Strawberry Cheesecake Cookies

    Meet your new favorite cookie recipe: soft and sweet strawberry cookies filled with a gooey cheesecake center. These golden-brown morsels of goodness will be devoured as soon as they’re out of the oven!
    Course Dessert
    Cuisine American
    Keyword strawberry cheesecake cookies, strawberry cheesecake cookies recipe
    Prep Time 40 minutes
    Cook Time 14 minutes
    Total Time 54 minutes
    Servings 24 Cookies
    Calories 320kcal
    Author Alyssa Rivers

    Ingredients

    Cheesecake Filling

    • 8 ounces cream cheese chilled
    • ½ cup powdered sugar
    • ¼ teaspoon vanilla

    Cookies

    • 1 cup unsalted butter room temperature
    • ¾ cup brown sugar packed
    • 1 cup granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla
    • 3 ½ cup flour
    • ½ teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup white chocolate chips
    • 1 cup freeze dried strawberries roughly crushed

    Instructions

    • Preheat the oven to 350° Fahrenheit and line two baking sheets with parchment paper. Set aside.
    • In a medium bowl beat together the cream cheese, powdered sugar, and vanilla on medium speed until smooth. Be sure to scrape down the bowl to make sure it is all well combined. Scoop teaspoon sized dollops onto a parchment lined baking sheet and place in the freezer while you prepare the dough.
    • In a large bowl, cream together the butter, brown sugar, and granulated sugar for 3-4 minutes, until light and fluffy. Add the eggs and vanilla and beat until combined
    • Add the flour, baking soda, baking powder and salt just until combined. Stir in the white chocolate chips and freeze dried strawberries by hand.
    • Using a larger cookie scoop, about 3 tablespoons, scoop the cookie dough onto the baking sheets and flatten out.
    • Add one dollop of the chilled cheesecake filling in the center of the flattened cookie dough and form the cookie dough up around the filling. Make sure to pinch the edges so the dough seals the filling inside. I found that a few cookies needed a pinch or two of additional cookie dough to fully seal the filling inside.
    • Place the stuffed cookie balls on the baking sheet leaving 2 inches between them. Bake for 12-14 minutes, until the edges of the cookies are just barely starting to brown and the center still look underbaked. The cookies will still be light in color, they won’t brown very much. Remove from the oven and let cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack.

    Nutrition

    Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 142mg | Potassium: 219mg | Fiber: 2g | Sugar: 29g | Vitamin A: 385IU | Vitamin C: 121mg | Calcium: 46mg | Iron: 3mg
  • Seafood Lasagna

    Seafood Lasagna

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

    Seafood lasagna is bursting with all your favorite seafood flavors baked together in one pan! You will love the crab, scallops, and shrimp nestled in between cheesy lasagna layers and smothered in a delicious white sauce.

    If you love seafood, you will LOVE this seafood lasagna! Any time I make dinner for a seafood lover, this lasagna is a no-brainer. Seafood is often times made for special occasions, so it’s fun to treat your guests to this delicious meal. Some of my other go-to seafood recipes are my lobster tail, this lemony shrimp pasta, and my favorite poke bowls.

    Close up view of seafood lasagna on a white plate with the pan of lasagna is in the background.

    What Is Seafood Lasagna?

    Seafood lasagna is a spin on the beloved traditional lasagna! Instead of a red sauce, this lasagna has a creamy white sauce that compliments the seafood deliciously. Crab, scallops, and shrimp get layered in between the sauce and noodles and it bakes to perfection. The cheese melts and the flavors burst in your mouth. It’s like a seafood dream and you will love every bite!

    I love cheesy lasagna dishes because it makes the whole family happy. And it’s made all in one casserole dish, so dinner is made easy. Lasagna can be versatile, and I have some great recipes made with both white and red sauces. You should try my classic lasagna, this skillet version of lasagna, or these delicious Alfredo roll-ups. The rollups are a fun version of filling and rolling lasagna noodles and your family will love it!

    Ingredients Needed to Make Seafood Lasagna

    If you’re nervous about cooking seafood, this is a great no-fail recipe that is easy to put together. I walk you through every step of the recipe, and the assembly is very easy. Once your ingredients are all prepped and ready to assemble, this lasagna comes together very quickly.

    Meat, Lasagna, and Cheese

    • Lasagna Noodles: cooked using package directions
    • Crab: Imitation crab works too!
    • Scallops: Cooked and quartered.
    • Shrimp: Cooked shrimp.
    • Mozzarella Cheese: Shredded mozzarella cheese for layering and melts perfectly.
    • Parmesan Cheese: Shredded parmesan cheese adds salty cheese flavor.

    Sauce

    • Clam Chowder: Canned clam chowder makes this recipe so easy!
    • Heavy Whipping Cream: Cream makes the sauce rich and creamy.
    • Lemon Juice: Lemon always brightens the flavors and compliments seafood.
    • Parmesan Cheese: Melts in the oven and makes it cheesy and delicious.
    • Salt: Helps balance all the flavors.
    • Pepper: I love to use cracked black pepper.

    Ricotta Cheese Mixture

    • Ricotta Cheese: Ricotta cheese is the best for creamy lasagna layers.
    • Egg: The egg helps bind the cheese mixture together.
    • Garlic: Fresh minced garlic is a must!
    • Parsley: Fresh chopped parsley here has the best flavor.
    • Salt: Helps balance flavors.

    Seafood Lasagna Recipe

    This takes a little bit of prep work, but again, it’s totally worth it. It comes together nicely and the flavors are divine. You’re going to love the seafood in this lasagna! Following my step-by-step instructions on the recipe card at the end of this post.

    Seafood, Lasagna, and Cheese

    1. Cook the Noodles: Cook the lasagna noodles according to the package instructions.
    2. Combine the Seafood: In a large bowl, mix your crab meat, prepared scallops, and shrimp then set aside.
    3. Combine the Cheeses: In another bowl, mix the mozzarella and parmesan cheese.

    Sauce

    1. Prepare the Sauce: In a separate bowl, combine the clam chowder, heavy cream, lemon juice, parmesan cheese, salt, and pepper. Whisk together well.

    Ricotta Cheese Mixture

    1. Make Cheese Mixture: In a medium bowl add the ricotta cheese, egg, garlic, parsley, and salt. Whisk to combine.

    To Assemble

    1. Layer Lasagna, Seafood, Ricotta Mixture, and Cheeses: To assemble, pour a thin layer of sauce into the bottom of the prepared baking dish. Place a layer of cooked lasagna noodles over the sauce. Next, spread ⅓ of the ricotta mixture, ⅓ of the seafood mixture, then ½ cup of the shredded cheese mixture.
    2. Repeat: Repeat the process another two times finishing the lasagna with the remaining sprinkled cheese on top.
    3. Bake: Lastly, top the lasagna with the remaining shredded cheese. Cover and bake in the preheated oven for 30 minutes. Uncover the lasagna and bake it for an additional 10 minutes.
    4. Cool and Enjoy: Remove from oven and allow to cool for about 10 minutes before serving.
    First photo of the seafood cooking in a pan. Second photo of the ricotta cheese mixture in a bowl. Third photo of the sauce spread in the bottom of a baking pan. Fourth photo of the lasagna and ricotta mixture layered in the pan. Fifth photo of the seafood layered on top of the lasagna. Sixth photo of the sauce layer on top of the lasagna.

    Tips and Variations

    This lasagna is so delicious, but you can switch up the seafood or add veggies to make it how you want! Follow my tips and variations below before you make the seafood lasagna of your dreams!

    • Use Frozen Seafood: Thaw and drain any excess liquid before using.
    • Switch Up the Seafood: Use any combination of seafood you would like. Leave out or double any of the seafood options. Salmon would be delicious because it gives a rich buttery flavor.
    • Add Vegetables: Sneak in some veggies like spinach, mushrooms, or artichoke hearts.
    • How to Prevent Watery Lasagna: Drain excess liquid from the seafood before adding it to the recipe. This prevents the seafood lasagna from being too watery. Baking the lasagna uncovered for the last 10-15 minutes helps the excess liquid to evaporate.

    Side view of a slice of the seafood lasagna being lifting out of the pan with a spatula.

    Storing and Freezing Leftovers

    This lasagna is a fantastic recipe to make ahead of time! It’s also great for storing leftovers. I think it’s even better the next day because the flavors marry together as it sits. Here is how you can cook it and store it for later!

    • In the Refrigerator: Lasagna is better the next day and this is no exception. Store leftovers tightly wrapped in the fridge for up to 5 days.
    • In the Freezer: This recipe freezes so well. Freeze before cooking or after. Double the recipe and make one to eat and one to freeze for another day. If you freeze it after baking allow it to cool completely before freezing. Cover tightly or transfer individual portions to freezer-safe containers. Freeze for up to 3 months.
    • To Reheat: To reheat the baked lasagna from frozen place in the oven at 375 degrees Fahrenheit. It will take about 30-40 min to heat through. Reheat leftovers in the microwave until warmed through.
    • To Bake From Frozen: Bake the unbaked lasagna from frozen at 375 degrees Fahrenheit. Add on an extra 20-30 minutes.

    Top view of a spatula in the pan of lasagna ready to lift out a slice.

    More Delicious Seafood Recipes

    If you love seafood, you are going to LOVE all of the seafood recipes on my blog. Here are some of my favorites recipes made with scallops, shrimp, and crab. I can’t wait for you to try them!

    Seafood, Lasagna, and Cheese

    Cheese Mixture

    Seafood, Lasagna, and Cheese

    • Cook the lasagna noodles according to the package instructions.

    • Preheat the oven to 350 degrees Fahrenheit, and prepare a 9X13-inch baking dish by spraying it with nonstick cooking spray.

    • In a large bowl, mix your crab meat, prepared scallops, and shrimp. Set aside

    • In another bowl, mix the shredded mozzarella and parmesan cheese.

    Sauce

    • In a separate bowl, combine the clam chowder, heavy whipping cream, lemon juice, parmesan cheese, salt, and pepper. Whisk together well.

    Ricotta Cheese Mixture

    • In a medium bowl add the ricotta cheese, egg, garlic, parsley, and salt. Whisk to combine.

    To Assemble

    • To assemble, pour a thin layer of sauce into the bottom of the prepared baking dish. Place a layer of cooked lasagna noodles over the sauce. Next, spread ⅓ of the ricotta mixture, ⅓ of the seafood mixture, then ½ cup of the shredded cheeses.

    • Repeat the process another two times finishing the lasagna with the remaining sprinkled cheese on top.

    • Lastly, top the lasagna with the remaining shredded cheese. Cover and bake, in the preheated oven for 30 minutes. Uncover the lasagna and bake it for an additional 10 minutes.

    • Remove from oven and allow to cool for about 10 minutes before serving.

    If you are using frozen scallops, be sure you thaw them out before putting them into the lasagna.
    Depending on how big your shrimp are, you may want to cut them in half.

    Serves: 12

    Serving1cupCalories475kcal (24%)Carbohydrates29g (10%)Protein32g (64%)Fat25g (38%)Saturated Fat15g (75%)Polyunsaturated Fat2gMonounsaturated Fat7gTrans Fat0.01gCholesterol146mg (49%)Sodium1490mg (62%)Potassium321mg (9%)Fiber1g (4%)Sugar2g (2%)Vitamin A1128IU (23%)Vitamin C6mg (7%)Calcium478mg (48%)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 Seafood

    Keyword seafood lasagna

  • Quick and Easy Fairy Bread

    Quick and Easy Fairy Bread

    Fairy bread is the easiest treat to make and the best way to add a little magic to your day! These slices of buttery, sprinkled goodness are a classic Australian recipe, and sure to win your kids over.

    Now that school is out for the summer, entertain your kids with a few of these fun and easy recipes: crystal candy, dunkaroo dip, and ice cream in a bag!

    6 slices of fairy bread on a white serving dish.

    Classic Fairy Bread

    Fairy bread is a magical treat that kids absolutely love! It’s a super simple snack that originated in Australia (typically served at birthday parties) and is perfect for parties and get-togethers. Here’s how to make it: take slices from of white bread and spread them with butter. Then, sprinkle colorful hundreds and thousands (sprinkles) all over the bread. Cut the bread into small triangles or squares, and voila! You’ve got yourself a delightful and tasty treat that kids can’t resist.

    Fairy bread is not only delicious but also a great activity for kids. It’s easy for them to get involved in the kitchen and let their creativity shine. They can spread the butter, decorate the bread with sprinkles, and have a blast doing it! Plus, the bright colors and fun appearance of fairy bread make it even more appealing to little ones. So, if you’re looking for a simple yet tasty treat that will bring joy to your kids’ faces, you’ve got to try out fairy bread!

    Ingredients Needed

    It only takes 3 simple ingredients to whip up this whimsical treat. You can switch up the sprinkles to make festive versions of fairy bread, or let your kids make their own colorful designs.

    • White Bread: If your kids are anything like mine, they won’t touch wheat bread, so soft and fluffy white bread is a must! Some other great options that I’ve tried are potato bread and Hawaiian bread for an extra touch of sweetness. You can also use gluten-free bread if you have any dietary restrictions.
    • Butter or Margarine: I used salted butter, but you can use whatever you have on hand. The butter adds richness to this snack and also helps the sprinkles stick. I recommend using softened butter so it spreads onto the bread easily. (You can also try making homemade butter if you’re up for the challenge!)
    • Nonpareils Sprinkles: These are called “hundreds and thousands” in Australia. Multicolored sprinkles are a must for this treat, and truly make each slice look magical!

    How to Make Fairy Bread

    It only takes a few minutes, and the best part is- kids can do it all themselves! This traditional fairy bread recipe is the perfect solution for busy moms and bored kids.

    1. Butter Bread: Spread a generous amount of butter on however many slices of bread you’d like, making sure to go all the way to the edge.
    2. Add Sprinkles: Sprinkle the nonpareils rainbow sprinkles over the butter until it is completely covered.
    3. Slice and Serve: Slice into triangles and enjoy!
    A plate of bread, a bowl of sprinkles, and a stick of butter.

    Tips and Variations

    I think this is one of the easiest recipes on the blog to date. Fairy bread is just as easy to customize, so let your creativity run wild!

    • High-Quality Ingredients: Use a nice, soft white bread and high quality butter.
    • Seasonal Fairy Bread: For festive fairy bread, use different colored nonpareils for different occasions.
    • Different Spreads: Swap out butter for peanut butter, Nutella, Biscoff spread, or marshmallow fluff!
    • Cut Into Shapes: Use cookie cutters to create fun shapes!

    How Long Does Fairy Bread Last?

    I recommend serving your fairy bread immediately to keep your bread from drying out or getting too soggy from the spread. It can be stored in an airtight container in the fridge for a few hours, but I would eat it as soon as possible for the best flavor.

    Closeup of a slice of fairy bread being picked up.

    More Kid-Friendly Recipes

    If you’re looking for more recipes that are tasty and fun to make, you’re in the right place. Here are a few more of my favorite treats that also double as a fun activity for the kids!

    Print

    Fairy Bread

    Fairy bread is the easiest treat to make and the best way to add a little magic to your day! These slices of buttery, sprinkled goodness are a classic Australian recipe, and sure to win your kids over.
    Course Snack
    Cuisine Australian
    Keyword fairy bread, fairy bread recipe, how to make fairy bread
    Prep Time 3 minutes
    Total Time 3 minutes
    Servings 4 Servings
    Calories 203kcal
    Author Alyssa Rivers

    Ingredients

    • white bread
    • salted butter room temperature
    • nonpareils sprinkles hundreds and thousands

    Instructions

    • Spread a generous amount of butter on however many slices of bread you’d like, making sure to go all the way to the edge.
    • Sprinkle the nonpareils over the butter until it is completely covered.
    • Slice into triangles and enjoy!

    Nutrition

    Calories: 203kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 270mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 355IU | Calcium: 83mg | Iron: 1mg
  • Strawberry Mango Smoothie

    Strawberry Mango Smoothie

    This delightful Strawberry Mango Smoothie recipe is a burst of tropical flavors that will transport you to paradise. With just a handful of ingredients and a blender, you’ll be sipping on this refreshing treat in no time.

    If you are a smoothie lover like me and will eat them no matter what time of day, you should try out some of my favorites! This Creamy Pineapple Smoothie, this Fresh Watermelon Smoothie, and this yummy Avocolada Smoothie are ones that you can’t miss!

    A strawberry mango smoothie in a clear glass with a gold spoon. Strawberries and mangoes are around the cup.

    Strawberry Mango Smoothie Recipe

    Smoothies are so delicious and versatile, and this strawberry mango smoothie is no exception. I especially love the addition of ice in this recipe because it gives the smoothie a refreshing texture. This strawberry mango smoothie is perfect for hot summer days or whenever you need a cool pick-me-up.

    You can use frozen or fresh fruit when you make this smoothie, but using frozen fruit will help this be a little bit thicker. Not to mention that when you use frozen fruit, it’s a lot easier to make this recipe all year round! This smoothie not only has vitamin C, but because it uses Greek yogurt, it has additional fiber, potassium, and probiotics. This makes this recipe a healthy and delicious choice!

    Strawberry Mango Smoothie Ingredients

    You can use fresh strawberries and mangoes instead of frozen ones if they’re in season. And, if you want to easily change this up, try adding a squeeze of lime juice or a handful of spinach to make it even healthier! Check out the exact ingredient measurements on the recipe card at the bottom of the post.

    • Ice: This adds a refreshing and icy-cold element to the smoothie.
    • Frozen Strawberries: Bursting with sweet and tangy flavors, they bring in a bright color and a dose of vitamin C.
    • Frozen Mangoes: These not only add flavor but they help make your smoothie nice and creamy.
    • Mango Juice: This complements all of the other ingredients in the smoothie.
    • Greek Yogurt: This adds a velvety and creamy texture to this strawberry mango smoothie.
    • Honey: The honey adds some natural sweetness

    Steps to Make a Strawberry Mango Smoothie

    All you have to do is gather your ingredients, toss them all into the blender, and let it work its magic. This recipe takes less than 5 minutes, and you’ll be sipping on this in no time. It’s perfect for summer!

    1. Blend: Place all the ingredients in a blender. Blend until smooth and serve immediately.
    The top view of a blender with smooth ingredients.

    Variations and Substitutions

    This strawberry mango smoothie is delicious as is, but if you want to, there are simple ways to change it up! Here are a few ideas that you can try:

    • Bananas: Add half of a banana to the mix to add some sweet flavor.
    • Spinach: I always love adding spinach to my smoothies. You can’t taste the greens, but it takes it one step further in making this smoothie extra healthy. Keep in mind that adding this to the smoothie will change the color.
    • Berries: I love adding raspberries to this smoothie! It complements the other flavors, and you can’t go wrong with adding additional berries.
    • Juice: If you don’t have mango juice, you can use orange juice, pineapple juice, or a combination of both to get that tropical flavor.
    • Sweetener: To make the smoothie vegan or reduce the sugar content, substitute honey with maple syrup, agave nectar, or a few drops of liquid stevia instead!

    The top view of a glass with strawberry mango smoothie in it and a spoon scooping some out.

    Storing Leftovers

    If you anticipate not being able to finish the leftovers within a couple of days, you can freeze the strawberry mango smoothie.

    In the Freezer: Pour any leftovers from your smoothie into an ice cube tray. Once frozen, transfer the cubes into an airtight container to prevent freezer burn. When you are ready to eat it again, throw the frozen smoothie cubes into your blender with a little bit of liquid. This will make it taste nice and fresh!

    A close up of a spoon in a glass filled with strawberry mango smoothie.

    More Delicious Strawberry Recipes

    Strawberries are so delicious and can be used in so many different recipes! They not only add in a bright pop of color but their flavor complements everything! Try them out in a salad, a dessert or something in between!

    Print

    Strawberry Mango Smoothie

    This delightful Strawberry Mango Smoothie recipe is a burst of tropical flavors that will transport you to paradise. With just a handful of ingredients and a blender, you’ll be sipping on this refreshing treat in no time.
    Course Beverage, Breakfast, Drinks, Snack
    Cuisine American
    Keyword mango smoothie, Strawberry Mango Smoothie, strawberry smoothie
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 2 Servings
    Calories 1158kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup of ice
    • 1 ½ cups frozen strawberries
    • ½ cup frozen mangoes
    • 1 ¼ cup mango juice
    • ¼ cup Greek yogurt
    • 2 tablespoons honey

    Instructions

    • Place all the ingredients in a blender. Blend until smooth and serve immediately.

    Nutrition

    Calories: 1158kcal | Carbohydrates: 53g | Protein: 4g | Fat: 110g | Saturated Fat: 89g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 19mg | Potassium: 318mg | Fiber: 3g | Sugar: 48g | Vitamin A: 1546IU | Vitamin C: 102mg | Calcium: 77mg | Iron: 1mg

    Quick Tips Title

    • For the best flavor, cut up fresh mangoes and strawberries that are very ripe and freeze. These will give your smoothie the best flavor.
    • Adjust the amount of honey to add more or less sweetness, according to your preference.
    • If the smoothie is having a hard time blending smoothly, add a small splash more of juice and blend again.

  • BBQ Salmon

    BBQ Salmon

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    Get ready to level up your summer barbecues, because this BBQ salmon is simply the best! It’s cooked to smoky, tender perfection and topped with homemade barbecue sauce that will leave your mouth watering.

    I LOVE salmon. There are so many ways to prepare it, but one of my favorites is to throw it on the grill! And with grilling season in full force, now is the time to try out some new recipes! A few ideas: grilled honey lime salmon, citrus salmon with pineapple salsa, or this grilled salmon with avocado salsa!

    Top-down view of BBQ salmon on a white plate served with roasted zucchini.

    BBQ Sauce Salmon

    This is a simple salmon recipe that will have you coming back all summer long. This BBQ salmon cooks up to charred, tender perfection and is coated with an easy homemade BBQ sauce. Trust me, this combo will have you licking your plate. It’s so good!

    This salmon only takes 10 (yes, 10!) minutes to grill up, so it’s perfect if you want dinner in a snap or you’re short on time! Throw it on the grill with some zucchini and you have the perfect summer dinner on your hands. For more great grilling recipes, check out this roundup here!

    2 Ingredients

    If you already have some salmon filets and barbecue sauce on hand, then you can jump straight to cooking! But here’s what I used to make this amazing dish:

    • Salmon Filets: I used all 6-ounce salmon filets so they would cook at the same rate. If you use different sized filets, you may need to adjust the cooking time by a minute or two.
    • BBQ Sauce: If you have some leftover BBQ sauce on hand, great! Use it up for this delicious salmon! If not, feel free to pick up a bottle of your favorite sauce or make your own blend from scratch. Homemade barbecue sauce really is a game-changer and I love it because you can customize the flavor to your liking. Check out my full recipe here.

    Can I Use Frozen Salmon?

    Yes! It’s perfectly safe to throw frozen salmon on the grill, no thawing required. Especially with fresh salmon being as expensive as it is, frozen salmon is a great option. Just keep in mind that you may need to add on a few extra minutes of cook time.

    How to Make the Best BBQ Salmon

    Whether you’re new to grilling or a cookout veteran, this is the perfect recipe for you! You’ll end up with saucy, tender salmon with minimal time and effort.

    1. Prep Grill: Prepare your grill by heating it to 450-500 degrees Fahrenheit. You will be grilling the salmon directly on the grill, so be sure to scrub your grill grates clean.
    2. Coat With BBQ Sauce: Brush 1 tablespoon of BBQ sauce on each salmon filet.
    3. Grill: Once your grill is up to temperature, place each filet, skin side down on the grates. Close the grill and cook them for 2-4 minutes.
    4. Flip: Flip the salmon meat side down for 1 minute to get the grill marks on the filet. 
    5. Rest: Remove the BBQ salmon from the grill and place on a plate. Allow them to rest for at least 2 minutes to finish cooking.
    6. Add Additional Sauce and Serve: Brush additional BBQ sauce on each filet before serving. Serve with grilled vegetables.
    2-photo collage of salmon filets being basted with sauce.

    Tips for Cooking Salmon

    These are a few of my favorite tips to ensure your BBQ salmon turns out perfectly. If you’re anything like me, you’ll want to make this flavorful fish all summer!

    • Skin-Side Down: Be sure to cook your salmon with the skin side down first. The skin acts as a natural barrier to let the salmon cook through without burning.
    • Only Char for a Minute: By the time you flip your salmon, it will already be cooked through. You only want to cook the meat side down for a minute to get a little extra smoky flavor. Don’t let those filets burn!
    • Don’t Overcook: Your BBQ salmon will continue to cook for a minute or two after you pull it off the grill, so don’t overcook it! This resting time also allows all of the tasty juices to absorb, leaving you with more tender salmon.

    Tasty Side Dishes

    Once you have your grill fired up, make the most of it and throw on some fresh veggies as well! I love to grill vegetables. Not only does it add that smoky flavor that we all love, but enhances their amazing natural flavors. All of these recipes pair perfectly with BBQ salmon, you’ll have to try one out!

    How Long Does BBQ Salmon Last?

    As long as you store it properly, you’ll be able to enjoy your barbecue salmon for a few days after you’ve made it. Here’s how to keep it fresh:

    • In the Refrigerator: Store salmon filets in an airtight container for up to 3 days.
    • To Reheat: I like to heat up my BBQ salmon in the oven for about 10 minutes at 300 degrees Fahrenheit. This will help keep the outside crispy but the inside tender and flaky!

    More Summer Salmon Recipes

    If you’re a salmon lover like me, then you need to try out some of my other favorite recipes! Each one of these recipes is cooked to tender, juicy perfection and made with delicious seasonings to complement salmon’s tasty natural flavor. They’re satisfying without being heavy, and perfect for the warmer weather!

    • Prepare your grill by heating it to 450-500 degrees Fahrenheit. You will be grilling the salmon directly on the grill, so be sure to scrub your grill grates clean.

    • Brush 1 tablespoon of BBQ sauce on each salmon filet.

    • Once your grill is up to temperature, place each filet, skin side down on the grates. Close the grill and cook them for 2-4 minutes.

    • Flip the salmon meat side down for 1 minute to get the grill marks on the filet.

    • Remove the filets from the grill and place them on a plate. Allow them to rest for at least 2 minutes to finish cooking.

    • Brush additional BBQ sauce on each filet before serving. Serve with grilled vegetables.

    Serves: 4

    Serving1filetCalories162kcal (8%)Carbohydrates15g (5%)Protein14g (28%)Fat5g (8%)Saturated Fat1g (5%)Polyunsaturated Fat2gMonounsaturated Fat2gCholesterol39mg (13%)Sodium399mg (17%)Potassium430mg (12%)Fiber0.3g (1%)Sugar12g (13%)Vitamin A108IU (2%)Vitamin C0.2mgCalcium20mg (2%)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 BBQ salmon, bbq salmon recipe

  • Key Lime Cheesecake

    Key Lime Cheesecake

    Experience the perfect summer treat with this key lime cheesecake. Made with a scrumptious graham cracker crust and topped with lime zest whipped cream, this creamy but juicy dessert is a refreshing delight! Each bite is the perfect combination of tart and sweet.

    Once you get the hang of making cheesecake from scratch, you won’t want it any other way. Looking for more ways to impress friends and family at your next get-together? Try making lemon cheesecake or Bailey’s cheesecake!

    Hero image of key lime cheesecake slice with a bite taken out of it.

    Key Lime Cheesecake Recipe

    Key lime is the quintessential summer dessert flavor. I have quite a few key lime desserts already on the blog (no-bake key lime cheesecake and key lime cake are great!) but I thought that a classic cheesecake recipe needed to be added to the list. Key lime cheesecake is creamy, sweet, just a little bit tart, and everything that a summer dessert should be.

    The light and fluffy cheesecake filling sits on top of a buttery graham cracker crust. It’s then finished off with a homemade whipped topping, lime zest for some extra citrus flavor, and key lime slices for a picture-perfect presentation! If you want to bring a show-stopping dessert to your next potluck, this key lime cheesecake is the way to go. With how creamy, flavorful, and indulgent it is, everyone will want a slice!

    Ingredients for Key Lime Cheesecake

    This is everything you will need to create a bakery-worthy key lime cheesecake. Trust me, you’ll think the grocery trip is worth it once you try a bite of this creamy, tangy heaven. Looking for measurements? They can all be found below in the recipe card.

    Crust

    • Graham Cracker Crumbs: Crushed graham crackers give the crust nutty flavor and delicious texture!
    • Granulated Sugar: To add a touch of sweetness to the crust.
    • Unsalted Butter: Adds a tasty richness to the crust. Butter also helps to hold everything together. Since we’re adding salt separately, I used unsalted butter here.
    • Salt: You only need a pinch to make the crust even more delicious.

    Cheesecake

    • Cream Cheese: It’s best if your cream cheese is at room temperature. This way, it mixes together smoothly with the other filling ingredients. Also, full fat cream cheese is the way to go. It will make your cheesecake nice and rich.
    • Granulated Sugar: To balance out the tartness of the key lime juice and zest.
    • Sour Cream: I know it seems out of place, but sour cream helps to make the cheesecake so soft and dreamy!
    • Key Lime Juice: Freshly squeezed is best. Save the rind for some zest!
    • Large Eggs: Give the cheesecake structure.
    • Vanilla Extract: Adds warm, sweet flavor to the mixture.
    • Key Lime Zest: A great way to add an extra pop of key lime flavor.

    Topping

    • Heavy Whipping Cream: To whip up into light, fluffy goodness.
    • Powdered Sugar: Helps to sweeten and stabilize the whipped topping.
    • Key Lime Zest: Because you can’t go wrong with more lime flavor!
    • Key Lime Slices: For that bakery-worthy finishing touch.

    Let’s Get Cooking!

    Making homemade key lime cheesecake isn’t as difficult as it seems. I know this is a lot to read, but I’ve included a lot of tips and tricks on how to get your cheesecake to turn out perfectly. Patience and attention to detail is key (or should I say, key lime) here!

    Crust

    1. Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying with cooking spray. To crush graham crackers, place in a sealed bag and use a rolling pin, or pulse in a food processor.
    2. Combine Crust Ingredients: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
    3. Press Into Pan: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes. Allow to cool completely.

    Cheesecake Filling

    1. Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth.
    2. Add Sugar and Sour Cream: Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.
    3. Mix in Remaining Ingredients: Add the lime juice, eggs, vanilla, and key lime zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the key lime cheesecake batter should be smooth and fairly runny.
    4-photo collage of cheesecake filling being prepared.

    Baking

    1. Wrap Springform Pan: Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    2. Add to Roasting Pan: Place the wrapped pan in a large roasting pan with deep sides. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    3. Prepare Water Bath: Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.
    4. Bake: Bake at 325 degrees Fahrenheit for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be only slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.
    5. Cool in the Oven: Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    6. Chill in the Fridge: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.
    7. Add Topping: Before serving, whip together the cream, powdered sugar, and zest until medium soft peaks form. Either pipe or spread the whipped cream over the top of the key lime cheesecake and garnish with slices of fresh key limes.
    A slice of key lime cheesecake being served with a metal cake spatula.

    Tips for Making the Best Key Lime Cheesecake

    Making homemade cheesecake can be tricky. I’ve added a few tips below to help you out!

    • Use Room Temperature Ingredients: Using room temperature ingredients will help you achieve a silky smooth key lime cheesecake batter. I usually get the cream cheese, sour cream and eggs out of the fridge a couple hours before I’m ready to start baking to ensure they have enough time to soften. 
    • Scrape Sides: Scrape down the bowl several times between each step. Doing this will prevent thicker batter from sticking to the sides and bottom of the bowl, only to end up making your batter lumpy. 
    • Wrap With Aluminum Foil: Heavy-duty 18-inch aluminum foil is one of the secrets to making cheesecake that not only bakes evenly in a waterbath, but prevents ANY water from getting in and making the crust soggy. I’ve tried with 2-3 layers of foil, but have found that this can still sometimes leak. Best to go with 4 layers of the foil, making sure it is a big enough piece to go ALL the way up each side of the pan.
    • Cool in the Oven: Letting the key lime cheesecake cool in the oven as the oven cools will prevent it from cracking. You don’t want to poke it or stick a thermometer in it either! That will greatly increase the risk of the cheesecake cracking as it cools down. 
    • Use Regular Limes: If you can’t find key limes, they can be substituted for regular limes, although the flavor will be slightly different than actual Key limes. 
    • Use Bottled Key Lime Juice: Since juicing key limes is time consuming and takes a lot of limes, you can use bottled key lime juice if desired.

    A whole cheesecake, garnished with whipped cream and sliced limes.

    Storing Leftover Cheesecake

    Key lime cheesecake is best stored covered in the fridge for up to 5 days. You can either store it in an airtight cake container or wrap carefully with plastic wrap.

    Can Key Lime Cheesecake Be Frozen?

    Yes! Wrap it tightly in plastic wrap then place in a large freezer bag. It will keep for up to 2 months. Thaw overnight in the fridge when you’re ready to enjoy it. The texture may change slightly, but it will still be delicious!

    Top-down view of cheesecake, cut into slices.

    Other Amazing Key Lime Desserts

    Key lime desserts are the best combination of tart and sweet. They’re creamy and indulgent, but also juicy and refreshing! Here are a few more great recipes to try that will satisfy your sweet tooth:

    Print

    Key Lime Cheesecake

    Experience the perfect summer treat with this key lime cheesecake. Made with a scrumptious graham cracker crust and topped with lime zest whipped cream, this creamy but juicy dessert is a refreshing delight! Each bite is the perfect combination of tart and sweet.
    Course Dessert
    Cuisine American
    Keyword key lime cheesecake, key lime cheesecake recipe
    Prep Time 1 hour
    Cook Time 1 hour 30 minutes
    Chill Time 6 hours
    Total Time 8 hours 30 minutes
    Servings 12 Servings
    Calories 554kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 1 ½ cups graham cracker crumbs
    • ⅓ cup granulated sugar
    • ¼ cup unsalted butter melted
    • 1 pinch salt

    Cheesecake

    • 2 pounds cream cheese room temperature 4 8-ounce packages
    • 1 ½ cups granulated sugar
    • 6 ounces sour cream room temperature
    • ½ cup fresh Key Lime juice
    • 5 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 2 tablespoons Key Lime zest

    Topping

    • ½ cup heavy whipping cream
    • 2 teaspoons powdered sugar
    • 1 teaspoon Key Lime zest
    • Slices of key limes for garnish

    Instructions

    Crust

    • Preheat the oven to 325 degrees fahrenheit. Prepare a 10-inch springform pan by spraying with cooking spray.
    • In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
    • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes. Allow to cool completely.

    Cheesecake Filling

    • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth..
    • Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.
    • Add the lime juice, eggs, vanilla, and key lime zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the batter should be smooth and fairly runny.

    Baking

    • Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    • Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.
    • Bake at 325 degrees fahrenheit for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be only slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.
    • Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.
    • Before serving, whip together the cream, powdered sugar, and zest until medium soft peaks form. Either pipe or spread the whipped cream over the top of the cheesecake and garnish with slices of fresh key limes.

    Nutrition

    Calories: 554kcal | Carbohydrates: 45g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 344mg | Potassium: 186mg | Fiber: 0.4g | Sugar: 37g | Vitamin A: 1472IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg
  • How to Boil a Whole Chicken

    How to Boil a Whole Chicken

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

    Learning how to boil a whole chicken is a great skill to have in your back pocket, especially if you’re trying to eat clean or meal prepping! This boiled chicken is flavorful, juicy, and can easily be transformed into a one-pot meal.

    Not only is boiled chicken healthy, juicy, and delicious, but you can use it in so many different ways. Try it out in any recipe that calls for shredded or rotisserie chicken. If you’re looking for another great way to prepare your chicken, try this shredded chicken in the Instant Pot!

    A whole cooked chicken served with vegetables on a white serving dish.

    The Best Boiled Chicken

    Let’s talk boiled chicken. If you’re thinking it comes out rubbery and flavorless, think again. Boiling chicken is actually one of my favorite ways to prepare it! Every time I use this recipe, the chicken turns out juicy, fork-tender, and absolutely delicious.

    So why boil a whole chicken instead of just chicken breasts or thighs? There are a few reasons. One, when you boil a whole chicken, the bones, skin, and connective tissues infuse the broth with incredible flavors. The result is a broth that’s bursting with deliciousness, and in turn gives any veggies you’re cooking it with a savory touch. Two, the skin and bones act as a natural barrier to keep all the moisture in, making your chicken more delicious and tender. And three, just look at that presentation!

    Ingredients You Will Need

    Besides the whole chicken and spices, feel free to throw in any veggies that you may have in your fridge! They become so delicious when the cook in the chicken’s natural broth. For exact measurements, check out the recipe card below.

    • Bone-In Whole Chicken: The chicken I used was about 6 pounds. You may need to adjust the cooking time a little depending on the size of the chicken you use.
    • Yellow Onions: Chopped yellow onions are a must-add for any hearty dish.
    • Whole Carrots: Cut into 2-inch pieces. Is there anything better than chopped carrots that have been cooked in broth? They’re so tender and flavorful!
    • Celery Stalks: These also become nice and tender when cooked. Stews and roasts are the best way to get your daily dose of veggies.
    • Whole Garlic Cloves: For a punch of savory flavor.
    • Fresh Herbs: Adding fresh herbs is a no-brainer. They add the best flavor and aromatics! I used fresh parsley, thyme, and rosemary.
    • Salt: Help to boost the flavors of the boiled chicken.
    • Whole Peppercorns: Adding these in is another great way to flavor the chicken.

    How Long to Boil a Whole Chicken

    Boiling a whole chicken is incredibly easy. Simply add all of your ingredients to a large pot, and let it do its thing! I love how hands-off this recipe is. It gives you plenty of time to make some side dishes, or just watch a few episodes of your favorite TV show!

    1. Add Chicken to Pot, Cover With Herbs and Vegetables: Place the chicken in the bottom of a large stock pot. Then add the rest of the ingredients on top and around the chicken.
    2. Cover With Water, Boil: Cover everything completely with water and then bring to a boil over high heat.
    3. Simmer: Once your water has come to a rolling boil, reduce heat to medium-low and simmer, uncovered, for 2-3 hours. The cooking time will depend on the size of the chicken. When it’s done, the internal temperature of the chicken should be 165 degrees Fahrenheit.
    4. Serve: Carefully remove the whole chicken from the pot. Then shred and debone the chicken and use it as desired for recipes.
    5. Save Chicken Stock: Strain the chicken stock and save it for later use!
    4-photo collage of vegetables being prepared and added to a large pot with a whole chicken and water.

    Cooking Tips

    Get ready to enjoy juicy and versatile meat that’s great for a variety of dishes. I’ve rounded up a few of my favorite tips to make sure your chicken turns out perfectly!

    • Use a Big Pot: Use a pot that can comfortably fit the whole chicken and allow space for the water to boil without overflowing. A large stockpot or Dutch oven is a good option.
    • Check for Doneness: To make sure the chicken is cooked thoroughly, you can use a meat thermometer. Check that the internal temperature of the chicken reaches 165 degrees Fahrenheit (74°C).
    • Use For: You can use this boiled chicken for basically any chicken recipe. Shred it and use it for tacos, chicken salad, meal prep, protein bowls, soup, or wraps, slice it and use it for sandwiches, or leave the bones in and use it for chicken wings!
    • Chicken Broth: Save any leftover cooking liquid, this is the best chicken stock to use in all of your favorite recipes!

    A bone-in chicken cooking in broth.

    How Long Does Boiled Chicken Last?

    In an airtight container, your chicken will last for about 4 days in the fridge. If you want it to last longer, keep it in the freezer in a freezer bag for 2 months. Thaw overnight in the fridge before reheating.

    Shredding a whole boiled chicken.

    Delicious Chicken Recipes

    Here are a few more delicious recipes that you can use your newly boiled chicken for! The tender juiciness that comes from boiling your chicken will make all of your favorite dishes that much better.

    • Place the chicken in the bottom of a large stock pot. Add the rest of the ingredients on top and around the chicken.

    • Cover everything completely with water and bring to a boil over high heat.

    • Once your water has come to a rolling boil, reduce heat to medium-low and simmer, uncovered, for 2-3 hours. The cooking time will depend on the size of the chicken. The internal temperature of the chicken should be 165 degrees Fahrenheit.

    • Carefully remove the whole chicken from the pot. Shred and debone the chicken and use it as desired for recipes.

    • Strain the chicken stock and save it for later use!

    Serves: 4

    Calories446kcal (22%)Carbohydrates8g (3%)Protein37g (74%)Fat29g (45%)Saturated Fat8g (40%)Polyunsaturated Fat6gMonounsaturated Fat12gTrans Fat0.2gCholesterol143mg (48%)Sodium3648mg (152%)Potassium571mg (16%)Fiber3g (12%)Sugar3g (3%)Vitamin A5571IU (111%)Vitamin C12mg (15%)Calcium68mg (7%)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

    Cuisine American

    Keyword boiled chicken, how to boil a whole chicken, whole chicken boil

  • California Spaghetti Salad

    California Spaghetti Salad

    California Spaghetti Salad is a delicious pasta salad filled with fresh veggies and covered in a zesty Italian dressing.  With all those flavors and colors making one beautiful and tasty side dish, there is no doubt this will be the hit of your next gathering!

    I love delicious, cool salads in Spring and Summer like Creamy Pea, Cauliflower Broccoli, and Cucumber Tomato Salad. Enjoy your salad at your next BBQ!

    The top view of spaghetti pasta salad in a bowl with a wooden spoon.

    Easy California Spaghetti Salad

    As the weather begins to change and warm up at this time of year, I find myself looking for recipes with a fresher and lighter feel.  I especially love quick and easy cold pasta salads! This California spaghetti salad only took 15 minutes to make, and it was a hit with my guests.  It is vegan-friendly, so it is great to bring to a potluck.

    This recipe is great to make ahead of time because it tastes better as it sits. It’s coated in a zesty Italian dressing (made from scratch) and all of the ingredients really soak up that flavor. All of the amazing veggies packed inside add so much texture, flavor, and color to the pasta. It is the perfect finishing touch to this pasta salad.

    The Best California Spaghetti Salad Ingredients

    These ingredients are simple and easy, and you probably already have most of them on hand. This recipe is great to make ahead of time so that the flavors can all blend together. Check out the recipe card at the bottom of the post for all of the exact measurements.

    • Spaghetti: Use thin linguine and break it into 1-inch pieces to make it easier to eat.
    • Cherry tomatoes: Chopped them in half to make them more bite-sized.
    • Cucumber: The cucumber gives this salad the fresh taste I love.
    • Bell pepper: I used red, but swap for any color of pepper you prefer. Make this recipe your own!
    • Red onion: If you don’t like biting into the raw onion, marinate them in the dressing first to lessen their strong flavor.
    • Olives: The olives are very salty and delicious!

    Salad Dressing Ingredients

    • Italian salad dressing: Use any Italian dressing you love because you are going to amp it up with all the other seasonings to create your own version of this staple dressing. I love using this homemade version.
    • Parmesan cheese: Grated and combined with the dressing to cover each part of the salad with its great nutty flavor.
    • Sesame seeds: Add a rich, nutty flavor to the dressing.
    • Paprika: Adds great color to this dressing and is the perfect addition to this California spaghetti salad.
    • Celery seed: These little seeds pack all the powerful flavors of celery- earthy, grassy, and slightly bitter- that balance out this dressing.
    • Garlic powder: The extra garlic powder helps the flavor stay strong even when chilled.

    Let’s Make a Pasta Salad!

    This California spaghetti salad comes together in less than 15 minutes, and then all you have to do is let it sit and soak up all of the flavors. Once your noodles are cooked and ready to go, you have to throw everything in and mix it all up!

    1. Cook the pasta: Make according to package directions. Drain and rinse in cold water.
    2. Combine all ingredients: Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives to the pasta in a large bowl.
    3. Make the dressing:  Whisk together Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
    4. Toss the salad in dressing: Pour dressing over the salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
    A collage of 4 photos showing how to combine all of the ingredients in a bowl.

    Tips and Variations

    Here are a few different ways that you can change up this California spaghetti salad and make it unique every time!

    • Vegetables: Get creative with this versatile dish and swap out vegetables. For example, try favorites like broccoli or yellow and orange bell peppers.
    • Pasta: Use other pasta shapes.  Some of my favorites, like Rotini or Farfalle, would work fantastic!
    • Cooling Pasta: This pasta salad is best when it’s fresh out of the fridge. So, keep it cooling until right before serving.
    • Make it Ahead: This is a great make-ahead recipe! It’s even better the next day, so I usually make it the day before and store it in the refrigerator overnight. This really gives all the flavors time to combine and soak into the pasta!
    • Pasta Tip: After draining the salad, dunk the pasta in an ice bath (equal parts water and ice in a large bowl) to shock them.  Then, your noodles will not soak up too much of the dressing and become gummy.

    A close up of a bowl of California spaghetti salad.

    Storing Leftovers

    This California spaghetti salad tastes just as good (if not better!) the next day! As long as you store it properly, this makes the perfect lunch all week long.

    • In the Refrigerator: Store your salad in an airtight container in your fridge, which should last up to 5 days. Because the noodles soak up all the dressing, I like to keep some additional dressing on hand and add it to the salad just before serving. This makes it taste like you just made it!

    A side view of the bowl of spaghetti salad with a wooden spoon scooping some out.

    More Pasta Salad Recipes to Try!

    Print

    California Spaghetti Salad

    California Spaghetti Salad is a delicious pasta salad filled with fresh veggies and covered in a zesty Italian dressing.  With all those flavors and colors making one beautiful and tasty side dish, there is no doubt this will be the hit of your next gathering!
    Course Salad
    Cuisine Italian American
    Keyword california spaghetti salad, spaghetti salad
    Prep Time 15 minutes
    Refrigerate Time 3 hours
    Total Time 3 hours 15 minutes
    Servings 12 Servings
    Calories 260kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound thin spaghetti, broken into 1 inch pieces
    • 1 pint cherry tomatoes, chopped in half
    • 1 cucumber, diced
    • 1 red bell pepper, diced
    • 1/2 red onion, diced
    • 1 can black olives, drained and sliced

    DRESSING:

    • 1 bottle Italian salad dressing 16 ounces
    • 1/4 cup Parmesan cheese grated
    • 1 tablespoon sesame seeds
    • 1 teaspoon paprika
    • 1/2 teaspoon celery seed
    • 1/4 teaspoon garlic powder

    Instructions

    • Cook the pasta according to package directions. Drain using a colander and rinse in cold water.
    • Add the cherry tomatoes, cucumber, red bell pepper, red onion, and olives in a large bowl.

    To make the dressing:

    • Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

    Video

    Notes

    Updated on April 30, 2021

    Originally Posted on May 29, 2015

    Nutrition

    Serving: 1cup | Calories: 260kcal | Carbohydrates: 35g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 735mg | Potassium: 272mg | Fiber: 3g | Sugar: 5g | Vitamin A: 754IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 1mg

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    California Spaghetti Salad