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  • Greek Orzo Salad

    Greek Orzo Salad

    If you are looking for a delicious salad full of flavor and packed with different textures, then this Greek orzo salad is for you! Vegetables and arugula drizzled with a lemon vinaigrette combine to make the most delicious and refreshing taste!

    Salads are delicious at any time of year, for any occasion, and there are enough recipes out there that there is something for everyone! Try out a few more of my favorites! I love this bacon ranch pasta salad, this delicious broccoli apple salad, or this fantastic antipasto salad.

    The top view of a bowl of Greek orzo salad.

    Greek Orzo Salad Recipe

    This Greek orzo pasta salad recipe is a hit at our house. They love the colors and the flavors that are packed into this dish. In fact, we love orzo so much that we made this Italian Orzo and Sausage Skillet right after! They loved the taste and texture of it! Usually, I have a harder time getting my kids excited about any salad recipe but not this one!

    Not only is this salad delicious, but my favorite part is that it’s SO fresh tasting. The vegetables complement each other, but then you add that homemade lemon vinaigrette, and it takes this salad up a notch! It adds a bold flavor and fresh taste. This salad goes with just about every meal and will be a hit with all your guests!

    Ingredients in Greek Orzo Salad

    The veggie ingredients in this salad are healthy and combine to make a delicious overall flavor. All of the exact ingredients are on the recipe card at the bottom of the post.

    • Orzo Pasta: You can cook up your pasta while you are cutting up all of your vegetables. I always cook my pasta at al dente for the perfect texture.
    • Cherry Tomatoes: I like to slice my cherry tomatoes in half, so they are easier to eat. You can also use grape tomatoes instead.
    • English Cucumber: I didn’t peel my cucumber, but you can if you prefer.
    • Kalamata Olives: You can also use black olives, but I love the color and taste of the kalamata olives.
    • Medium Red Onion: Dice up the red onion so that you don’t have large pieces in the salad.
    • Feta Cheese: I LOVE feta cheese, which adds a delicious texture to this salad.
    • Baby Arugula: I like to combine pasta and greens into a salad.
    • Fresh Dill and Parsley: Finely chop the dill and parsley to blend well in the salad.
    • Lemon Vinaigrette: You can buy this at the store, but I love making it at home using this recipe!

    Let’s Make a Salad!

    This Greek orzo salad takes less than 20 minutes from start to finish. It’s easy and delicious… What more can you ask for? I know that you will love it!

    1. Combine: In a large bowl, add the cooked pasta, tomatoes, cucumbers, olives, red onion, crumbled feta, arugula, dill, and parsley.
    2. Add Dressing: Pour all of the prepared lemon vinaigrette over the salad and lightly toss to coat the ingredients.
    3. Serve: Serve and enjoy!
    3 pictures showing the salad ingredients and then combining them into a bowl and pouring on the dressing.

    Variations

    This Greek orzo salad is so simple and versatile. I’ve made it in many different ways, depending on what ingredients I have in my house! Here are a few ideas on some things that you can add to switch things up.

    • Dressing: Another dressing that I like to use is Greek Salad Dressing! It adds in a totally different flavor but is also delicious!
    • Chickpeas: Try adding chickpeas as an additional ingredient. You can easily cook them up in the air fryer with this recipe and then toss them in!
    • Herbs: Try adding in some fresh mint or fresh basil instead of dill and parsley. It gives it a whole new (and equally delicious) flavor.

    The top view of a serving size bowl filled with salad and a spoon.

    Can You Make Greek Orzo Salad Ahead of Time?

    Yes! You can totally make it ahead of time. I actually love making this the day before I have a get-together, and then I can just grab it and go when I am ready! I would wait and add the fresh herbs and dressing until just before serving. Then it won’t get too soggy.

    A close up of a bowl of Greek orzo salad with a wooden spoon.

    More Delicious Greek Recipes

    I love Greek recipes with all of the colorful and flavordul ingredients. There are so many different ones out there that you could eat only my Greek recipes for a week! try a few more, I’m sure that at least one of them will become your favorite!

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    Greek Orzo Salad

    Course Salad, Side Dish
    Cuisine American, Greek
    Keyword Greek Orzo Salad, orzo salad recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6
    Calories 122kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 10 ounces Orzo Pasta, (about 3 cups cooked)
    • ½ cup Cherry Tomatoes, sliced in half
    • 1 cup English Cucumber, diced
    • 1/2 cup Kalamata Olives, sliced in half
    • 3 Tablespoons Red Onion, diced
    • 1/3 cup Feta Cheese, crumbled
    • 2 cups Baby Arugula
    • 2 tbsp Fresh Dill, chopped
    • 2 Tablespoons Fresh Parsley, chopped
    • Lemon Vinaigrette

    Instructions

    • In a large bowl, add the cooked pasta, tomatoes, cucumbers, olives, red onion, crumbled feta, arugula, dill, and parsley.
    • Pour all of the prepared lemon vinaigrette over the salad and lightly toss to coat the ingredients.
    • Serve and enjoy!

    Nutrition

    Calories: 122kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 276mg | Potassium: 124mg | Fiber: 2g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg
  • Greek Chicken Kabobs

    Greek Chicken Kabobs

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    Tender Greek-flavored chicken is grilled together on a skewer with fresh crisp vegetables. The Mediterranean marinade perfectly seasons these Greek chicken kabobs and transports your tastebuds to the streets of Greece.

    It’s all about the marinade! Greek chicken kabobs get the intense flavor from the delicious marinade. I’m a big believer in marinating my meat before it goes on the grill. Try these tried and true fan favorite marinades for steak, chicken, and Asian-inspired meat.

    Overhead photo of Greek chicken kabobs on a large white round platter. Sliced pita bread, sliced cucumbers, diced tomatoes, and kalamata olives served on the side. Sliced lemon garnished on the side with a small bowl of tzatziki sauce.

    Greek Chicken Kabob Recipe

    I love making kabobs for the grill because not only are they so delicious, but they are so easy to make. Plus, everyone can put what they want on them, so they work even for the pickiest of eaters! The marinade for these Greek chicken kabobs perfectly tenderizes and seasons the chicken for maximum flavor! Greek chicken kabobs really come together when you add in the veggies and grill them to perfection!

    I love a good kabob because it makes dinner time so easy. Having all the dinner ingredients on one skewer also makes the eating part fun! My kids get so excited when I make these steak kabobs, but my husband really loves my shrimp kabobs. Don’t worry, though! If you are a vegetarian, then my veggie kabobs are perfect for you! In fact, I love cooking up grilled vegetables for just about any side dish.

    Ingredients Needed For Greek Chicken Kabobs

    Greek chicken kabobs are the best because all of the ingredients are grilled on the skewer together. So what you see is what you get! The exact measurements for the ingredients can be found on the recipe card at the bottom of the post.

    • Olive Oil: Olive oil adds moisture to the chicken and is a great base for the marinade.
    • Red Wine Vinegar: This adds a tangy flavor.
    • Dried Oregano: This classic seasoning is essential in Greek-inspired food.
    • Garlic: Fresh minced garlic is always a must, but you can use minced garlic from a jar if that’s what you have on hand!
    • Salt: Salt helps bring out the flavors and seasons of the chicken.
    • Black Pepper: Pepper is a great marinade seasoning.
    • Lemon: Freshly squeezed lemon juice adds brightness to all the flavors.
    • Boneless Skinless Chicken Breasts: Cut the chicken into bite-sized pieces so the chicken cooks evenly.
    • Red Pepper: Red bell pepper is great for grilling!
    • Zucchini: I love zucchini in these kabobs! It’s tender, delicious, and adds in some pretty color.
    • Red Onion: The onion complements all of the flavors so well.
    • Skewers: I like to use metal skewers, but feel free to use wooden skewers. Soak wooden skewers for 20 minutes to avoid burning.
    • Tzatziki Sauce Recipe: My tzatziki sauce is perfect with these Greek chicken kabobs! Store-bought works great too.
    • Pita Bread: Sliced pita bread on the side is optional, but my kids love it!

    Let’s Make some Kabobs!

    Prepping the ingredients ahead of time for these Greek chicken kabobs makes assembly a breeze. I like to marinate the chicken first thing in the morning, and then I quickly chop the veggies right before threading the skewers. It makes for a quick and easy weeknight meal!

    1. Make the marinade: In a medium-sized bowl, add the olive oil, red wine vinegar, oregano, garlic, salt, pepper, and juice from one lemon. 
    2. Marinate the chicken: Add the chicken cubes to the bowl and then let it marinate for at least 30 minutes.
    3. Preheat: Preheat the grill to medium-high heat. 
    4. Skewer the Chicken and Veggies: Thread the chicken, zucchini, peppers, and onions onto the skewers. 
    5. Grill Kabobs: Grill on each side for 3-4 minutes or until it is no longer pink. 
    6. Serve: Serve with pitas on the side and tzatziki sauce for dipping.
    Four process photos of making Greek chicken kabobs. The first photo is the bowl of chicken pieces marinating. The second photo is the chopped vegetables. The third photo is threading the chicken and vegetables onto the skewers. The fourth photo is of the kabobs cooking on the grill.

    What to Serve With Greek Chicken Kabobs

    I love the combination of protein and vegetables in this meal! However, if you are looking to serve these kabobs with other delicious sides, here are a few ideas.

    • Grains: Orzo pasta or lemon rice are my favorite grains with Greek chicken kabobs.
    • Fruit: Round out this whole meal by adding a side of fruit because…YUM!
    • Salad: Keep with the theme and serve a greek salad with your kabobs! When I like to keep the meal gluten-free, I just remove the chicken pieces and veggies from the skewers and place them right on the salad.
    • Hummus: Serve hummus on the side just like the Greeks do because it is a delicious dip full of texture and flavor.

    Close up photo of Greek chicken kabobs on a large white round platter. Sliced pita bread, sliced cucumbers, diced tomatoes, and kalamata olives served on the side. Sliced lemon garnished on the side with a small bowl of tzatziki sauce. A hand is holding up one of the kabobs.

    Storing Leftovers

    My favorite way to store leftovers is by removing the grilled chicken and veggies from the skewers and placing them in the fridge. It makes rewarming the kabobs easy and lunches the next day even more convenient!

    • In the Refrigerator: Store cooked kabobs in the refrigerator in an air-tight container for up to 5 days.
    • To Reheat: Remove the chicken and veggies from the skewers and place them in the microwave for about 2 minutes on high or until warmed through.

    Close up photo of a Greek chicken kabob dipping in a bowl of tzatziki sauce.

    Greek-Inspired Recipes To Try

    If you enjoy the flavors of the Mediterranean, then these recipes are a must!  Definitely put them on your menu because I know you will fall in love with them!

    • In a medium-sized bowl add the olive oil, red wine vinegar, oregano, garlic, salt, pepper, and juice from one lemon.

    • Add the chicken cubes to the bowl and let marinate for at least 30 minutes.

    • Preheat the grill to medium-high heat.

    • Thread the chicken, zucchini, peppers, and onions onto the skewers.

    • Grill on each side for 3-4 minutes or until it is no longer pink.

    • Serve with pitas on the side and tzatziki sauce for dipping.

    Serves: 6

    Serving1kabobCalories191kcal (10%)Carbohydrates6g (2%)Protein17g (34%)Fat11g (17%)Saturated Fat2g (10%)Polyunsaturated Fat1gMonounsaturated Fat7gTrans Fat0.01gCholesterol48mg (16%)Sodium287mg (12%)Potassium465mg (13%)Fiber2g (8%)Sugar3g (3%)Vitamin A728IU (15%)Vitamin C43mg (52%)Calcium34mg (3%)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, Greek

    Keyword vegetarian

  • Peach Burrata Salad

    Peach Burrata Salad

    This peach burrata salad is the salad you never knew you would dream about it! Sweet ripe peaches paired with fresh creamy burrata are drizzled with balsamic glaze to marry the unique flavors altogether.

    Peaches are always the star of the show in a recipe! Everyone loves peach season at our house, and you better believe I make ALL the peach recipes. Peach scones for breakfast, our favorite peach smoothie for an afternoon snack, and these mini peach cobblers for dessert.

    Top view photo of peach burrata salad on a gray platter. Black and gold serving spoons are lifting up the salad. Sliced peaches and crostini garnished on the side.

    What Is Peach Burrata Salad?

    Fresh sliced peaches and creamy burrata cheese go together? I am here to tell you they absolutely do! Layering those delicious peaches on a bed of greens is what categorizes this as a salad. Enjoy the burst of flavor in this peach burrata salad with the balsamic drizzle, the torn basil, and then a side of crostini. Toppings and garnishes always take salads to the next level!

    The BEST way to eat a salad is with the addition of fruit. My all-time favorite salad is this creamy grape salad that you must try! I love the addition of strawberries in this spinach salad. And for a heartier salad full of meat and fruit, you’re going to want to make this salad. I promise you that all of these salads are irresistible!

    Peach Burrata Salad Ingredients?

    I love that the ingredients for this peach burrata salad are fresh! The flavors of this salad will have your tastebuds happy as they can be. I appreciate that it doesn’t require any cooking, and I can just grab what I need at the store or in my garden.

    • Spring Lettuce Mix: I love the colors and texture of the spring lettuce mix! Because I love to switch things up, feel free to use any lettuce, spinach, or arugula if you prefer.
    • Peaches: Sweet peaches are certainly the best fruit on earth! Make sure they are ripe and perfectly tender.
    • Burrata Cheese: Fresh burrata cheese can be found in a container in the cheese section of most stores. I absolutely love adding this in because Burrata cheese is my favorite!
    • Balsamic Glaze: Balsamic glaze is the best compliment to sweet fruit. The taste of balsamic glaze on this summer salad is incredible!
    • Basil Leaves: Fresh basil leaves are a must! It adds incredible flavor to this salad.
    • Crostini: A crostini on the side makes this salad complete!

    How To Make Peach Burrata Salad

    Making this peach burrata salad is a breeze! This salad takes a few minutes to toss together. It is an impressive salad or side dish to bring to any event or potluck. Everyone will be asking who brought it!

    1. Wash Lettuce and Peaches: Prepare the salad ingredients by washing the greens and then the peaches.
    2. Slice the Peaches: Cut the peaches down the middle and remove the pits. Slice the peaches and set them aside. Because I like a little extra fiber, I leave the peaches with the skin on. Peeling the peaches is a personal preference.
    3. Assemble Salad: To assemble the salad, layer the greens on a platter. Then, top the greens evenly with the prepared peach slices.
    4. Add Burrata Cheese: Pull the burrata cheese apart into pieces and layer them on top of the salad.
    5. Drizzle Balsamic Glaze: Drizzle the salad with balsamic glaze. Don’t leave this out!
    6. Garnish and Serve: Garnish with fresh basil leaves and then you can serve it with a side of crostini. Enjoy!
    Close up view of peach burrata salad. Gold and black serving spoons are set in the salad. Balsamic glaze drizzled on top and garnished with crostini and fresh basil.

    Variations

    This peach burrata salad is an incredible summer salad on its own! Sometimes I like to take the flavors to the next level and go all out! Here are some variations of this salad that are always a hit.

    • Protein: Add some grilled chicken or salty prosciutto to make this salad a full meal. My husband always requests meat, so I love adding that in too!
    • Vegetable Variations: Because I love adding in veggies whenever I can, the addition of tomatoes would be lovely in this salad. Sliced red onion would also be delicious on top.
    • More Fruit: Blueberries and strawberries are a great addition to the peaches!
    • Nuts: Sprinkle on some extra crunch and texture with the addition of pistachios, pine nuts, or any nut you desire!
    • Drizzle Options: Extra Virgin olive oil, honey, lemon juice, or a delicious vinaigrette would also be delicious drizzled on top of this salad!
    • Grill the Peaches: Try grilling the peaches for more of a caramelized peach flavor. Because it’s pretty to serve with grill marks, and it tastes incredible!

    Top view photo of peach burrata salad on a gray platter. Balsamic glaze and basil garnished on top. Sliced peaches and crostini garnished on the side. One whole and halved peach next to the platter.

    Storing Tips

    Peach burrata salad is always best served fresh and right away! Whenever you work with fresh fruit and vegetables, it needs to be enjoyed before the fruit browns and the veggies wilt. Here are some tips if you want to keep the ingredients to make it throughout the week.

    Storing Peaches: Generally, peaches will last for 3-4 days on the counter. If you have ripe peaches that you want to save for more peach burrata salad later, store them in the refrigerator. You want to store it in the fridge because the cool temperature slows down ripening. It also prevents the peaches from quickly spoiling.

    **Do Not Assemble If Storing** Leftover ingredients to make this salad later should be stored separately. The assembly of the salad should only take place if you are about to enjoy it! Keep the lettuce and burrata stored in sealed containers in the fridge. When you’re ready for more salad, follow the directions on the recipe card.

    More Fruit Dessert Ideas

    Summertime means an abundance of fruit everywhere!  I love the sweet fresh flavors of a fruit dessert in the summer.  Here are some of my favorite fruit desserts you need to bring to your next potluck!

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    Peach Burrata Salad

    This peach burrata salad is the salad you never knew you would dream about it! Sweet ripe peaches paired with fresh creamy burrata are drizzled with balsamic glaze to marry the unique flavors all together. 
    Course Salad, Side Dish
    Cuisine American
    Keyword 5 minute, easy, peach burrata salad
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 4
    Calories 178kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups spring lettuce mix (spinach or arugula)
    • 2-3 fresh peaches, sliced
    • 8 oz burrata cheese, pulled apart and scattered
    • balsamic glaze
    • basil leaves for garnish
    • crostini for serving

    Instructions

    • Prepare the salad ingredients by washing the greens and peaches.
    • Cut the peaches down the middle and remove the pits. Slice the peaches and set them aside. Peeling the peaches is a personal preference. I like the extra fiber!
    • To assemble the salad, layer the greens on a platter. Top the greens evenly with the prepared peach slices.
    • Pull the burrata cheese apart into pieces and layer them on top of the salad.
    • Drizzle the salad with balsamic glaze. You can leave this out if you prefer but it is DELICIOUS!
    • Garnish with fresh basil leaves and serve with a side of crostini. Enjoy!

    Nutrition

    Serving: 1cup | Calories: 178kcal | Carbohydrates: 9g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 40mg | Sodium: 13mg | Potassium: 142mg | Fiber: 2g | Sugar: 7g | Vitamin A: 822IU | Vitamin C: 4mg | Calcium: 310mg | Iron: 0.4mg
  • Apple Cider Vinaigrette

    Apple Cider Vinaigrette

    Apple cider vinaigrette is a staple dressing for adding a burst of bright, tangy flavor to your favorite salads. Make it from scratch and you won’t want it any other way!

    I have been pretty obsessed with homemade salad dressings recently. They’re just so good! No matter what you add them to, it takes the flavor to the next level! Plus, you know exactly what’s going into them so you don’t have to worry about preservatives or artificial flavors! You’ve got to try making homemade ranch, copycat Olive Garden dressing, and lemon vinaigrette next.

    Apple cider vinaigrette in a glass jar.

    Homemade Apple Cider Vinaigrette Recipe

    When it comes to salad dressings, apple cider vinaigrette is one of the best. It’s silky smooth and has a tangy flavor that works with both sweet and savory salads! The consistency is my favorite, too. It adds just the right amount of flavor without being too thick and heavy.

    And if you’re not already convinced, apple cider vinegar does wonders for the body. Anything that’s both healthy and delicious is a win in my book! Apple cider vinegar is packed with probiotics for healthy digestion and can help with weight loss and lowering cholesterol! You are going to LOVE having this homemade dressing on hand and want to put it on everything. I know I have!

    Ingredients You’ll Need

    Nothing fancy here! All you need is some apple cider vinegar and a few other simple ingredients from your pantry. Measurements for each ingredient can be found below in the recipe card!

    • Apple Cider Vinegar: This gives the vinaigrette its signature tangy and fruity flavor.
    • Honey: Adds sweetness and helps your vinaigrette become nice and smooth.
    • Dijon Mustard: Helps to thicken your dressing a little and adds the best pop of tangy flavor!
    • Garlic: The savory flavor of garlic balances the sweetness of the apple cider vinegar perfectly.
    • Kosher Salt: I always go for kosher salt instead of table salt because it doesn’t have a bitter aftertaste. Sea salt works, too!
    • Cracked Black Pepper: For an extra hint of flavor!
    • Olive Oil: Helps to coat your greens with all of the delicious herbs and flavors in the dressing. I used extra-virgin olive oil!

    How to Make Apple Cider Vinaigrette

    This vinaigrette mixes up in minutes which is great when you have a busy schedule. I make a batch for myself at the start of each week for quick and easy lunches. You won’t want takeout salads when you have this tasty dressing around!

    1. Whisk: In a bowl or jar, whisk together the apple cider vinegar, honey, dijon mustard, garlic, salt, and pepper.
    2. Add Olive Oil: In a steady stream, pour in the olive oil whisking as you add it. Whisk until smooth and incorporated. 
    3. Serve: Chill in the refrigerator in a sealable container until you’re ready to serve with your salad!
    2-photo collage of dressing ingredients being combined.

    Tips and Variations

    You can easily adjust the flavor of this apple cider vinaigrette to your preference! Here are a few tips to get you started.

    • Adjust Flavor: If you feel that the flavor of your dressing is too strong, you can add more olive oil to make it milder.
    • Olive Oil Substitutes: You can swap olive oil out with just about any light salad oil. Just keep in mind that the oil you use may alter the flavor of your vinaigrette slightly. Soybean, avocado, and walnut oil are just a handful of the many types you can use!
    • Add Herbs: Adding herbs to your homemade dressings is a great way to infuse extra flavor! I always like adding a pinch of Italian seasoning.

    Apple cider vinaigrette being poured over a salad.

    How Long Does Homemade Apple Cider Vinaigrette Last?

    Your homemade vinaigrette will last in the fridge for one week in an airtight container like a mason jar. The ingredients may separate as it sits, so give it a shake or stir before you use it!

    Top-down view of a spoonful of apple cider vinaigrette.

    More Homemade Salad Dressing Recipes

    I’m sure that once you start making dressings and vinaigrettes from scratch, you’ll be as hooked as I am. You can’t beat their fresh, delicious flavor! Check out these other recipes to take all of your salads to the next level!

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    Apple Cider Vinaigrette

    Apple cider vinaigrette is a staple dressing for adding a burst of bright, tangy flavor to your favorite salads. Make it from scratch and you won’t want it any other way!
    Course Dressing
    Cuisine American
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 4
    Calories 195kcal
    Author Alyssa Rivers

    Ingredients

    • 1/4 cup Apple Cider Vinegar
    • 2 tbsp Honey
    • 1 tsp Dijon Mustard
    • Garlic, minced
    • 1/4 tsp Kosher Salt
    • 1/4 tsp Cracked Black Pepper
    • 1/3 cup Olive Oil

    Instructions

    • In a bowl or jar, whisk together the apple cider vinegar, honey, dijon mustard, garlic, salt, and pepper.
    • In a steady stream, pour in the olive oil whisking as you add it. Whisk until smooth and incorporated.
    • Chill in the refrigerator in a sealable container until you're ready to serve with your salad!

    Nutrition

    Serving: 2tbsp | Calories: 195kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 161mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg
  • Quick 45 Minute Cinnamon Rolls

    Quick 45 Minute Cinnamon Rolls

    Quick 45 Minute Cinnamon Rolls are made with homemade dough filled with ground cinnamon, and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over the top, making this the VERY BEST breakfast!

    Fluffy and soft cinnamon rolls taste even better than Cinnabon and are ready in just 45 minutes! Try these strawberry cinnamon rolls, these delicious overnight cinnamon rolls, and of course, these tasty caramel apple cinnamon rolls. There are so many delicious ones to try!

    Baked cinnamon rolls in a 9x12 glass baking dish with one being served.

    A Reader’s Review

    Thank you for sharing this recipe. Just tried it. First time I’ve ever made cinnamon rolls from scratch. Very easy and quick to make. These rolls taste sooo goood!

    -Tim

    Quick 45-Minute Cinnamon Rolls Recipe

    This is the only cinnamon bun recipe you will ever need! These cinnamon rolls are Incredibly soft, fluffy, and ready in just 45 minutes. And no, they are not made with pre-made or canned dough. The dough is made entirely from scratch and rises super fast, thanks to my oven-proofing method. You basically make the dough and let it rest for just 5 minutes. Then, you roll and cut the cinnamon rolls and let them rise in a warm, preheated 200-degree Fahrenheit oven.

    They will rise in just 20 minutes and are then ready for baking. You then turn on the oven to 375F and bake for 15 minutes, and that’s pretty much it! The result is soft and fluffy cinnamon rolls that are out of this world. Top with my easy glaze, and enjoy these warm rolls right out of the oven!

    What you need to make Quick 45 Minute Cinnamon Rolls

    Don’t let the ingredient list scare you! Most of the ingredients are right in your refrigerator and pantry. These cinnamon rolls come together quickly and easily in just a few simple steps.

    Dough

    • Flour: This adds thickness and combines it all together.
    • Sugar: You need sugar for a sweet taste.
    • Salt: The salt adds just enough to help the yeast rise.
    • Instant Yeast: This makes it so that your dough can rise at a quicker pace.
    • Water: Water softens the dough and creates a sticky, gooey texture.
    • Milk: You can use whatever milk you have on hand. I used one percent milk, which gave these a creamy and smooth texture with a hint of flavor.
    • Butter: I used unsalted butter in this recipe.
    • Large Egg: The egg will combine it all together.

    Filling

    • Butter: The butter is melted and used to combine the cinnamon and brown sugar tougher.
    • Cinnamon: You can’t have a cinnamon roll without cinnamon!
    • Brown Sugar: I love how this brings a little sweetness to the cinnamon rolls.

    Glaze

    • Powdered Sugar: It dissolves quickly and makes this icing glaze come together.
    • Vanilla Extract: A splash of vanilla makes the perfect blend of icing and tastes SO good!
    • Milk: This combines with powdered sugar to form the glaze.

    How to Make Quick 45-Minute Cinnamon Rolls

    These cinnamon rolls are SO good and melt in your mouth. Trust me! These cinnamon rolls will not last long and are always a huge hit! Watch the glaze fall into the cracks and in-between the cinnamon rolls getting ooey-gooey.

    Dough

    1. Mix and knead: In a large bowl, mix the flour, sugar, salt, and yeast until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with a hand or stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
    2. Preheat oven: Preheat the oven to 200 degrees and turn it off after 10 minutes or just before placing rolls in the oven.

    Filling

    1. Roll and add to pan: After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut it into 9 (large) even pieces. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
    2. Let the roll rise in the oven, then bake: TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

    Glaze

    1. Combine and Drizzle: Mix the powdered sugar, vanilla, and 2 Tablespoons milk together until smooth and lump-free. Drizzle over warm rolls.
    6 process pictures showing how to make 45-minute cinnamon rolls. They show how to make the dough, spread it out,, roll them up and place them in a pan with parchment paper.

    Tips for Making Quick 45-Minute Cinnamon Rolls

    There are several tips for making quick 45-minute cinnamon rolls, but simply following the recipe is straightforward and will help make the best of the best cinnamon rolls! Watch how easily these cinnamon rolls come together. 

    Dough:

    • Liquids: Any liquid, like water or milk, should all be warm to keep the yeast active.
    • Rising the dough: For a quicker rise, turn the oven to 200 degrees Fahrenheit. Once it reaches 200 degrees Fahrenheit then turn the oven off and let the dough rise in the oven.
    • Yeast: It is best to use active dry yeast. You will want to make sure it is fresh too. If it is old, it doesn’t work as well, and your cinnamon rolls may turn out flat.
    • Proof the yeast: You can proof the yeast by simply adding water, yeast, and sugar to it. You can tell good yeast by it being foamy after dissolving in the mixture. If it is not foaming, discard that yeast mixture. Your cinnamon rolls will not rise.

    Rolls:

    • Rolling out the Dough: The thinner you roll out your dough, the more layers and rings it will have rolled up.
    • Rolled Dough: After the dough is rolled into a log shape, use non-flavored dental floss to help you cut the cinnamon rolls. The dental floss is a clean cut and helps the rolled dough from flattening and squishing.
    • Spray your wrap: When letting your cinnamon rolls raise or anytime they are covered, spray the aluminum foil or plastic wrap before covering your cinnamon rolls. This will avoid the covering from sticking to the cinnamon rolls.
    • Filling Variations: Try pumpkin pie spice to the mixture or use fruit fillings to add a little more flavoring.
    • Using a Bread Machine: This will work in a bread machine too! Simply add all dough ingredients into the bread machine. Set the bread machine on the dough cycle. Once it is done, let the dough rise for another 10 to 15 minutes.

    Glaze:

    • Storing the Icing: go ahead and make the icing ahead of time if you need to. Just keep it covered in the refrigerator for up to 3 days.
    • Icing Variations: Change the flavoring on the icing by adding either almond extract or cinnamon to add a little different flavor to your cinnamon rolls.
    • Frosting: Let your cinnamon rolls cool for a couple of minutes, but it is best to frost while they are hot, and the frosting can melt on them into each of the layers.

    The top view of 45-minute cinnamon rolls, baked and in a pan with a glaze on top.

    45 Minute Cinnamon Rolls FAQs

    Here are a few questions that you may have when making cinnamon rolls. Hopefully, these frequently asked questions and answers can help make these cinnamon rolls easier for you. 

    • What type of yeast should I use? It is best to use high active yeast when making cinnamon rolls. Traditional yeast does not rise quickly enough compared to the high active yeast.
    • What flour is best? All-Purpose flour is best for baking. If you need to use bread flour or gluten-free flour, that will work as well. The texture and taste may be altered a bit using anything besides All-Purpose flour.
    • Why didn’t my cinnamon rolls rise? There are a lot of variables on this question. To start, it could simply be your yeast. It may be old and expired and not functioning properly for yeast. If your liquids were not hot when combining could also dilute and kill the yeast. There may not have been enough time for them to rise. If you are baking in the wintertime, you may need a little more time to rise the dough since it is colder than normal. To help, place them in the oven, by a window with sunlight, or simply give them a little more time than an hour.
    • Sticky Dough: Add a tablespoon of flour until it is no longer sticky on your fingers.
    • Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over-kneading the dough.

    A pan with cinnamon rolls with one roll that is taken out.

    How to Store Leftover Cinnamon Rolls

    Quick 45-minute cinnamon rolls don’t last long! I haven’t had a chance to even freeze these or store more than 24 hours. They are that good and always a family favorite. 

    • Bake Ahead of Time: This is always a great idea when making the next day for breakfast. Simply follow the instructions before baking your cinnamon rolls. Once sliced and in a pan to rise. After they have risen, make sure they are covered and placed in the refrigerator for up to 24 hours. Before baking your cinnamon rolls, remove them from the refrigerator and let rise once again for about one hour. Then follow the instructions and bake accordingly.
    • To Freeze: These are great for freezing. The glaze can either be left off until warming up or leave it on while it is in the freezer. Following the cinnamon roll instructions, bake, frost, or freeze your glaze separately. Then let cool, cover, and place as a pan or individually wrapped cinnamon rolls in the freezer for up to 1 month. When ready to eat, let your cinnamon rolls thaw overnight on the countertop or refrigerator.
    • To Reheat: When ready to warm up, place in the oven for best results and warm up on low until the frosting has melted through, or use a microwave to warm up in 15 to 30-second intervals. Try not to overheat in the microwave, leaving these overcooked and dry.

    More Cinnamon Recipes to Try

    Cinnamon rolls are the absolute best! They make the best breakfast, brunch, and snack for anyone! My kids go crazy over these and they love them so much! Try some more of these delcious cinnamon recipes. Good luck picking your favorite!

    Print

    Quick 45 Minute Cinnamon Rolls

    Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!
    Course Breakfast, Snack
    Cuisine American
    Keyword breakfast cinnamon rolls, breakfast rolls, cinnamon rolls, holiday breakfast, holiday cinnamon rolls, quick cinnamon rolls, rolls
    Prep Time 25 minutes
    Cook Time 20 minutes
    Total Time 45 minutes
    Servings 9 Rolls
    Calories 319kcal
    Author Alyssa Rivers

    Ingredients

    • 2 and 3/4 cups all-purpose flour
    • 3 Tablespoons granulated sugar
    • 1 teaspoon salt
    • 1 package instant yeast (1 packet = 2 and ¼ teaspoons)
    • 1/2 cup water
    • 1/4 cup milk
    • 2 Tablespoons unsalted butter
    • 1 large egg

    Filling:

    • 1/2 stick unsalted butter, softened to room temperature
    • 2 Tablespoons ground cinnamon
    • 1/4 cup brown sugar

    Glaze:

    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 2-3 Tablespoons milk

    Instructions

    To Make the Dough

    • In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
    • Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

    To Make the Filling

    • After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
    • TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

    To Make the Glaze

    • Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

    Video

    Notes

    Updated on July 22, 2022

    Original Posted on May 25, 2016

    Nutrition

    Calories: 319kcal | Carbohydrates: 55g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 275mg | Potassium: 90mg | Fiber: 2g | Sugar: 24g | Vitamin A: 286IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg

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  • The Best Foil Pack Meals

    The Best Foil Pack Meals

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

    These foil pack meals are the BEST for camping and backyard cooking! Packed with protein, vegetables, and a whole lot of flavor, there is a foil pack for everyone to love!

    My favorite part about foil pack meals is that there are SO many different ones to try, and you come out with a different flavor and texture every time! Try out this herb salmon, this barbecue chicken, and these perfectly cooked potatoes!

    A collage of 6 pictures of foil meals and the tet" The best foil pack meals" in the center of the collage.

    What are Foil Pack Meals?

    I can’t get enough foil pack meals during the summertime. They come out tasting so good because all of the flavors blend together in the foil. If you have never heard of a foil pack meal, then you are in for a treat! Foil pack meals are simply just protein and vegetables that are steamed together in foil. It’s one of our favorite ways to cook meals in the summer!

    My kids love putting these together because they get to choose what they put in them and then help wrap the foil up and wait for them to cook on the grill. We also prepare these ahead of time and bring them camping with us and cook them over the fire. It’s so much fun, and they make such hearty meals. And cleanup doesn’t get much easier than this! No plates or dishes to worry about at all!

    Can You Cook These Recipes without a Grill?

    Yes! If you don’t have a grill, then your foil pack meal can totally be cooked in your oven! We like these so much that when our grill isn’t accessible during the winter months, we can still make them inside!

    • In the Oven: Follow the recipe directions on assembling the foil pack. Then, place them on a baking sheet. If your recipe says to cook your foil packs on a grill on medium heat, then you can cook your foil pack in the oven at 375 degrees Fahrenheit. Cook it for about 1.5 times what the recipe calls for. So if the recipe says to cook it on the grill for 10 minutes, cook it in the oven for 25 minutes. Always check the temperature of your meat using a meat thermometer.

    Hobo Dinner Foil Packets

    These delicious filled hobo dinners are perfect for cooking a mixture of carrots, potatoes and your meat all in a foil packet. It is fun to make and an easy dinner option for the summertime! 

    Ingredients: lean ground beef, garlic powder, onion powder, salt and pepper, baby potatoes, large carrots, onion, olive oil, Italian seasoning, colby jack cheese

    Buttery Garlic Lime Salmon with Asparagus in Foil

    Buttery Garlic Lime Salmon with Asparagus in Foil is so easy to make with simple ingredients. The flavor makes this salmon absolutely incredible and it comes out the oven perfectly tender and flaky!

    Ingredients: salmon, asparagus, salt and pepper, butter, garlic, juice of one lime, zest of one lime, one lime, chopped parsley for garnish

    Grilled Foil Pack Vegetables

    These foil pack grilled vegetables made with Reynolds Wrap® Heavy Duty Foil are perfect for BBQ season! They cook just right on your grill and come out tender and seasoned to perfection. This is one side dish that you don’t want to miss!
    Ingredients: green bell pepper, red bell pepper, Brussels sprouts, corn on the cob, baby potatoes, Olive Oil, Italian seasoning, garlic powder, paprika, chili powder, salt, pepper, Reynolds Wrap® Heavy Duty Foil 

    Foil Pack Honey Garlic Chicken

    This delicious foil pack honey garlic chicken is packed with amazing flavors! These meals are perfect for the summer when you want to keep the heat out of the house (no oven!) and keep the messes to a minimum. Also great for camping!

    Ingredients: minute rice, water, chicken breasts: (4 ounces per chicken breast piece per packet), Salt and pepper,, white flour, baby carrots,, red pepper,, broccoli,, reduced sodium soy sauce, honey, minced garlic, fresh lime juice, sriracha, ground ginger, cornstarch (+1 tablespoon water), Optional garnish: finely chopped cilantro

    Parmesan Garlic Potato Foil Packets

    Parmesan Garlic Potato Foil Packets are potatoes that get cooked to tender perfection and have the best parmesan garlic flavor! These make an amazing side dish to any meal!

    Ingredients: red potatoes, olive oil, grated parmesan cheese, garlic cloves, Italian Seasoning, salt, pepper, chopped parsley for garnish, freshly grated parmesan cheese

    fajita chicken foil packets overhead

    Chicken Fajita Foil Packets

    These Chicken Fajita Foil Packets are an easy dinner recipe that’s perfect for summer! Slices of chicken, peppers and red onions cook together with an easy homemade fajita seasoning, on the grill or in the oven. Serve them with warm tortillas for a no mess meal!

    Ingredients: boneless, sweet bell pepper, green bell pepper, large red onion, oil, chili powder, garlic powder, cumin, salt, black pepper, onion powder, paprika, Tortillas

    Cajun Shrimp and Sausage Vegetable Foil Packets

    Cajun Shrimp and Sausage Foil Packets are loaded with shrimp, sausage, summer vegetables and tossed in cajun spices. These are quick and easy and packed with big flavor!

    Ingredients: large shrimp, pork or chicken sausage, medium sized zucchini, medium sized yellow squash, bunch asparagus, red bell pepper, Salt and Pepper, olive oil, Cajun Seasoning

    Grilled Honey Barbecue Chicken Foil Packets

    Grilled Honey Barbecue Chicken Foil Packets are the easiest summer meal with practically no clean-up! The perfectly tender chicken is grilled with fresh summer veggies and coated in a delicious sweet and tangy barbecue sauce.

    Ingredients: Heavy Duty Foil, boneless skinless chicken breasts, seasoned salt, Black pepper, olive oil, ear of corn, zucchini, red bell pepper, red onion, chopped fresh parsley, !For the Honey Barbecue Sauce, barbecue sauce, honey, apple cider vinegar, smoked paprika, chili powder

    Shrimp Foil Packets

    Shrimp Boil Foil Packets bring you juicy, tender shrimp and veggies tossed in Cajun spices! These pack all the kick and amazing flavor of Cajun cooking without the mess!

    Ingredients: corn on the cob, baby red potatoes, jumbo shrimp, smoked sausage, sliced, butter, olive oil, Old Bay Seasoning, salt and pepper, parsley

    Butter Garlic Herb Salmon Foil Packets

    Butter Garlic Herb Salmon Foil Packets are made with tender and flaky salmon with fresh summer veggies. They cook to perfection with the best garlic herb compound and will become a family favorite!

    Ingredients: 6 ounce salmon filets, bunch asparagus, red pepper, zucchini, yellow squash, salt and pepper, butter, freshly chopped parsley, garlic cloves, fresh rosemary, fresh thyme, salt, pepper

    CHEESY SAUSAGE POTATO FOIL PACKETS

    Cheesy Sausage Potato Foil Packets are simple to assemble and packed with sausage, potatoes, veggies and cheese. These are perfect for a camping trip or quick dinner and are sure to be a hit!

    Ingredients: package, ths pound baby red potatoes, ths pound green beans, bell peppers, onion, dried oregano, dried parsley flakes, garlic powder, paprika, unsalted butter, Salt and pepper, shredded Cache Valley Sharp Cheddar cheese, Optional: freshly chopped parsley

    Butter Garlic Herb Steak Foil Packets

    Butter Garlic Herb Steak Foil Packets have melt in your mouth beef with hearty veggies that are grilled to perfection with butter that has garlic and herbs inside. This is one amazing meal that you don’t want to miss out on!

    Ingredients: small red potatoes, carrots, red bell pepper, green bell pepper, red onion, salt and pepper, olive oil, top sirloin steak, butter, freshly chopped parsley, garlic cloves, fresh rosemary, fresh thyme, salt, pepper

    Grilled Hawaiian Barbecue Chicken in Foil

    Grilled Hawaiian barbecue chicken that is made in foil has the most amazing sweet and tangy pineapple barbecue sauce! It grills to perfection with fresh pineapple and delicious summer veggies!

    Ingredients: Boneless Skinless Chicken Breasts, BBQ Sauce, Can Pineapple Slices, Soy Sauce, Garlic, Red Bell Pepper, Zucchini, Green Onions

     Originally Posted on June 12, 2018

    Updated on July 20, 2022

  • Insanely Good Grilled Chicken Tenders

    Insanely Good Grilled Chicken Tenders

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

    Juicy and flavorful, these 4-ingredient grilled chicken tenders are going to be your favorite thing to cook up this summer! They have a delicious honey lime glaze you’ll be licking off your fingers!

    If you love chicken tenders like I do, you’ll have to try some of my other recipes! These oven-fried, garlic parmesan, and air fryer chicken tenders are quick, easy, and sure to be loved by both kids and adults alike.

    Top-down view of grilled chicken tenders on a gray plate, garnished with lime slices and herbs.

    Delicious Grilled Chicken Tenders With Honey Lime Sauce

    With grilling season in full force, here’s a new recipe for you to try that the whole family will love! These grilled chicken tenders are a barbecue hit. They’re juicy, tender, packed with sweet and zesty flavor in each bite, and most importantly – insanely easy to make. Did I mention you only need 4 ingredients to throw them together?

    The flavor of these grilled chicken tenders is incredible. It’s the perfect combination of sweet, zesty, and savory! Then, once you get that smoky char on the outside, these babies are absolutely to die for. They’re a hit with even the picky eaters in my family. I’ve caught my youngest licking the sauce off of her plate on a few occasions. With how tasty these chicken tenders are, I don’t blame you if you want to do the same! Let’s get grilling!

    Ingredients You’ll Need

    You won’t believe the amazing flavor you get from just 4 simple ingredients! Short and sweet is best! You can find measurements for each ingredient in the recipe card at the end of the post.

    • ItalianDressing: Italian dressing adds the best flavor to these chicken tenders!
    • Honey: Gives your marinade a thick texture and tasty sweetness.
    • Lime Juice: Adds a pop of zesty flavor.
    • Chicken Tenders: These can also be sold as ‘chicken tenderloins.’ You’ll want them to be uncooked and ready to marinate. If you can’t find packaged chicken tenders, you can also use boneless chicken breasts and cut them lengthwise, so they’re a similar shape.

    How to Make Grilled Chicken Tenders

    Even if you’re new to grilling, these chicken tenders with honey lime sauce are something you can make with flying colors! You’ll need a little bit of time to let them marinate, but they cook up in just a few minutes! It’s the perfect quick and easy summer meal.

    1. Prepare Chicken Marinade: In a medium-sized bowl, whisk the Italian dressing, honey, and lime juice.
    2. Marinate: Add the chicken tenders and marinate for 30 minutes.
    3. Preheat: Preheat the grill to medium-high heat. Add the chicken tenders.
    4. Grill: Cook for 3-4 minutes and then flip and cook until 165 degrees and no longer pink.
    2-photo collage of chicken being marinated and then added to the grill.

    Serving Suggestions and Tips for Grilling Chicken

    Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled chicken tenders, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

    • Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the internal temperature of your chicken tenders. You can take them off the grill when the internal temperatures reach 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
    • Let Rest: The key to juicy grilled chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken tenders that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
    • Serve With: These grilled chicken tenders are tasty on their own but great for serving over rice and adding to green salads, too! I always chop up my leftovers and add them to salads like this cilantro lime chicken salad and chili lime chicken salad. The flavor of the chicken complements them perfectly! The size of these tenders is also perfect for adding to grilled kebabs alongside tasty veggies.

    A cut chicken tender being skewered with a fork.

    Storing Leftovers

    These grilled chicken tenders are the best for leftovers. You can use them for a quick lunch for the kids or slice them up for salads and burrito bowls!

    • In the Refrigerator: Store leftover grilled chicken tenders in an airtight container for up to 4 days.

    Closeup of chicken tenders garnished with chopped herbs and a lime slice.

    More Tasty Grilled Chicken Recipes

    I love grilling chicken! It makes it so smoky and delicious. These are a few more grilled chicken recipes that will keep you satisfied all summer! They’re packed with flavor and perfectly soft and tender; the perfect addition to any summer get-together.

    • In a medium-sized bowl whisk the Italian dressing, honey and lime juice. Add the chicken tenders and marinate for 30 minutes.

    • Preheat grill to medium high heat. Add the chicken tenders. Cook for 3-4 minutes and then flip and cook until 165 degrees and no longer pink.

    Serves: 4

    Calories265kcal (13%)Carbohydrates21g (7%)Protein24g (48%)Fat9g (14%)Saturated Fat2g (10%)Polyunsaturated Fat4gMonounsaturated Fat3gTrans Fat0.03gCholesterol73mg (24%)Sodium424mg (18%)Potassium460mg (13%)Fiber0.1gSugar21g (23%)Vitamin A46IU (1%)Vitamin C3mg (4%)Calcium11mg (1%)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, lunch

    Cuisine American

    Keyword grilled chicken recipes, grilled chicken tenders recipe

  • Lemon Cheesecake Bars

    Lemon Cheesecake Bars

    These are the most delicious and creamy lemon cheesecake bars. They have a buttery shortbread crust with a cheesecake and lemon layer and are dusted with powdered sugar. They are the perfect dessert!

    A delicious, bright, and fresh lemon dessert can’t be beaten! I love them so much and lucky for you, I have a bunch more that you MUST try! This no-bake lemon pie, this lemon coconut cake or this delicious lemon curd that you can use in just about anything!

    A stack of lemon cheesecake bars with a lemon slice on top.

    Homemade Lemon Cheesecake Bar Recipe

    What better way to celebrate the warm summer months than with some amazing lemon cheesecake bars? I am a huge lemon lover, but I think even the non-lemon lover would love these bars! I brought them to a party and they were the first things to fly off the table. They got eaten so fast! Next time I will make a batch for myself and keep it at home to eat later!

    These lemon cheesecake bars are so delicious! They have a buttery shortbread crust on the bottom. The crust is followed by a lemon cheesecake layer and a lemon layer on top! This is the ultimate lemon lover dessert. But I think that these became my favorite because I love cheesecake and this combined the best of both worlds!

    Ingredients in Lemon Cheesecake Bars

    This dessert is simple to make and delightful to eat! Plus, the ingredients are simple and you probably already have most of them in your pantry! To see the exact measurements for each ingredient then just check out the recipe card at the bottom of the post.

    Crust Layer

    • Butter: You definitely want your butter to be cold when you mix it in. This allows the butter to melt while it’s cooking and creates the perfect crust!
    • Flour: I used all-purpose flour for this recipe
    • Light Brown Sugar: I love the deep and sweet flavor that brown sugar adds to the crust.
    • Salt: The salt enhances all of the flavors in the crust.

    Cheesecake Layer

    • Cream Cheese: Unlike the butter, I let this sit out on my counter and come to room temperature before baking with it. Then I don’t have any lumps when I mix it in.
    • Sugar: granulated sugar brings in the perfect, sweet taste.
    • Egg: I always use large eggs whenever I am baking.
    • Milk: I used one percent milk but you can use whatever you have on hand.
    • Lemon Juice: You can use fresh lemon juice or juice from a bottle.
    • Vanilla Extract: A splash of vanilla really complements the sweet flavor.

    Lemon Layer

    • Eggs: Let your eggs come to room temperature and they will mix in better.
    • Sugar: This balances out the tart flavor of lemon.
    • Lemon Juice: Adding this in really makes this lemon layer stand out and brings the dessert together.
    • Lemon Zest: The lemon zest makes the lemon flavor bright and fresh.
    • Flour: I used all-purpose flour in this recipe!
    6 process pictures showing how to make the crust, the cheesecake layer and the lemon layer.

    How to Make Cheesecake Lemon Bars

    This dessert only takes a little over an hour from start to finish and that includes baking time! Plus, this is a great dessert to make ahead of time and have it ready to go for any occasion!

    Press and Bake the Crust

    1. Combine ingredients: Preheat oven to 325 degrees. In a food processor or blender, combine cold butter, flour, brown sugar and salt. Pulse until it is incorporated and the pieces are tiny and course.
    2. Press and bake: Press into the bottom of a 9×13 inch baking dish and bake for 12 minutes. Remove from oven.

    Make the Cheesecake Filling 

    1. Combine and add to warm crust: Combine cream cheese, and sugar. Beat with an electric mixer until smooth and creamy. Add the egg, milk, lemon juice, and vanilla. Pour cheesecake over the warm crust and bake for 15 minutes. Remove and reduce the oven to 300 degrees.

    Add the Lemon Layer on Top

    1. Whisk and pour: Whisk together eggs, sugar, lemon juice, lemon zest, and flour until combined. Pour the mixture CAREFULLY over the warm cheesecake layer. If you pour too fast the cheesecake layer will lift. If it does lift a little, (mine did) it is ok! It will still taste amazing.
    2. Bake: Bake for an additional 25-30 minutes until the lemon layer is set. Remove from the oven and let cool. You can refrigerate for 3 hours and serve cold if desired. I think that way is best. Sprinkle powdered sugar on top of the lemon cheesecake bars, cut them into squares with a sharp knife and enjoy!

    Should I Serve Lemon Cheesecake Bars Cold?

    Personally, I love to put these lemon cheesecake bars in the fridge for at least a couple of hours before serving them. It allows them to set up and I think they taste more delicious when you serve them cold. Plus, doing it this way makes them an easy dessert to make ahead of time! Just take them out of the fridge when you are ready to serve them to your guests. Then you can enjoy the day without spending all of it in the kitchen!

    Lemon cheesecake bars on parchment paper. One is turned to the side so that you can see all of the layers.

    How to Store Leftovers

    If you are lucky enough to have leftovers, or you want to make these ahead of time then you will be happy to know that they store extremely well.

    • In the Refrigerator: Put your lemon cheesecake bars in an airtight container and store them in your fridge. They will last about 3 days.
    • In the Freezer: Once your bars have cooled then place them in an airtight container. If you need to stack them then just make sure to put some parchment paper between your layers. Label your container with the date and store it for up to 3 months!

    Lemon cheesecake bars cut into squares and sprinkled with powdered sugar.

    More Delicious Lemon Recipes to Try

    If you are a lmeon lover like myself then you are going to love all of these other lemon recipes that you need to try! Savory, sweet and everything in between, there is definitely something for everyone!

    Print

    Lemon Cheesecake Bars

    These are the most delicious and creamy lemon cheesecake bars. They have a buttery shortbread crust with a cheesecake and lemon layer and are dusted with powdered sugar. They are the perfect dessert!
    Course Dessert
    Cuisine American
    Keyword cheesecake bars, lemon cheesecake bars
    Prep Time 20 minutes
    Cook Time 55 minutes
    Total Time 1 hour 15 minutes
    Servings 12 Bars
    Calories 450kcal
    Author Alyssa Rivers

    Ingredients

    Crust Layer:

    • ¾ cup butter cold
    • 2 cups flour
    • ½ cup light brown sugar packed
    • ¼ teaspoon salt

    Cheesecake Layer:

    • 8 ounces cream cheese softened
    • ½ cup sugar
    • 1 large egg
    • 2 tablespoons milk
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla

    Lemon Layer:

    • 4 large eggs
    • 1½ cups sugar
    • 1/2 cup lemon juice
    • zest of one lemon
    • ⅓ cup flour

    Instructions

    To make the crust:

    • Preheat oven to 325 degrees. In a food processor or blender, combine cold butter, flour, brown sugar and salt. Pulse until it is incorporated and the pieces are tiny and course.
    • Press into the bottom of a 9×13 inch pan and bake for 12 minutes. Remove from oven.

    To make the cheesecake layer:

    • Combine cream cheese, and sugar. Beat until smooth and creamy. Add the egg, milk, lemon juice, and vanilla. Pour cheesecake over warm crust and bake for 15 minutes. Remove and reduce oven to 300 degrees.

    To make the Lemon Layer:

    • Whisk together eggs, sugar, lemon juice, lemon zest and flour until combined. Pour CAREFULLY over the warm cheesecake layer. If you pour too fast the cheesecake layer will lift. If it does lift a little, (mine did) it is ok! It will still taste amazing.
    • Bake for an additional 25-30 minutes until lemon layer is set. Remove from the oven and let cool. You can refrigerate for 3 hours and serve cold if desired. I think that way is best. Sprinkle powdered sugar on top and enjoy!

    Notes

    Originally Posted on May 10, 2015

    Updated on July 15, 2022

    Nutrition

    Calories: 450kcal | Carbohydrates: 63g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 232mg | Potassium: 107mg | Fiber: 1g | Sugar: 43g | Vitamin A: 707IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg

     

  • Cheesy Zucchini Quiche

    Cheesy Zucchini Quiche

    This delicious zucchini quiche has a creamy, savory egg mixture baked in a perfectly flaky crust. Layers of melted cheese and zucchini make the texture of this quiche cheesy and flavorful.

    I love using fresh vegetables in my savory breakfast recipes! It adds so much flavor, and it’s great to start the day by eating your vegetables. I add veggies to my omelets, in my breakfast casserole, or garnish with fresh veggies on top of my breakfast enchiladas.

    A slice of zucchini quiche being taken out of the serving dish with a pie server.

    Homemade Zucchini Quiche Recipe

    Quiche is such a unique and delicious meal! Anytime that I can make a recipe adding in more vegetables and of course cheese, I take it! This zucchini quiche recipe may end up being one of my favorite. The thin slices of zucchini are topped with a creamy egg mixture and combined with melted cheese….It’ss insanely delicious. It makes a delicious breakfast or even a light dinner!

    My garden is always exploding at this time of year with fresh zucchini and I am always looking for new recipes that I can make to use it all up. This zucchini quiche is perfect because you can make it ahead of time and freeze it for later. That means that you will be enjoying fresh zucchini even into those fall months. And trust me, after you taste the goodness of the Italian seasonings and a flaky pie crust, you will want to make this over and over again!

    Ingredients You Need to Make Zucchini Quiche

    This recipe only uses a few simple ingredients. So go ahead and get those zucchinis out of your garden and start cooking! To find the exact measurements, check out the recipe card at the bottom of the post.

    • Pie Crust: You can make your pie crust from scratch (try using my grandma’s recipe– it’s perfection!) or you can buy a pre-made crust from the store.
    • Eggs: I always like to use large eggs whenever I am cooking or baking.
    • Heavy Cream: This is the base for the egg mixture and makes the texture extra creamy.
    • Zucchini: Slice your zucchini nice and thin and don’t worry about peeling it Just go ahead and leave the skin on.
    • Mozzarella Cheese: I love the taste of mozzarella cheese in this quiche but you can use any other cheese (like cheddar cheese or parmesan cheese) that you prefer.  
    • Italian Seasoning: Try making your Italian seasoning from scratch using this recipe. It is so good and you will never go back to store-bought.
    • Salt and Black Pepper: These will enhance all of the flavors in the quiche!

    How to Make Zucchini Quiche

    This quiche only takes about 15 minutes to put together and the rest of the time is hands-off while it’s cooking in the oven! And you can even make it ahead of time so that you can just warm up a slice whenever you are ready to eat it!

    1. Preheat: Preheat the oven to 375℉.
    2. Prepare pie crust: Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
    3. Cook zucchini: In a large skillet add olive oil and heat over medium-high heat. Add sliced zucchini and cook for 4-6 minutes or until softened. Remove from heat and allow to cool while you prepare the rest of the filling.
    4. Whisk: In a large bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and pepper.
    5. Add cheese: To assemble the pie, add 1 cup of shredded cheese to the bottom of the prepared crust. Layer the softened zucchini on top of the cheese.
    6. Combine: Pour the egg mixture over the zucchini and top with the remaining ¼ cup shredded cheese.
    7. Bake: Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.
    4 pictures showing how to cook zucchini, add it to a pie crust and then pour on the sauce.

    Why is it Soggy?

    Nobody wants their zucchini quiche to be watered down and soggy! There are 2 things in this recipe that I have included to make it so that this doesn’t happen. Leave the peel on your zucchini and cook your zucchini. These steps make it so that your zucchini is still fresh and delicious but it doesn’t water down your quiche.

    The top view of a baked zucchini quiche.

    Storing Leftovers

    Here are my tips for storing and reheating zucchini quiche! You’ll be able to enjoy this flaky delight even days after you make it!

    • In the Refrigerator: You can either tightly wrap your entire quiche with plastic wrap or put individual slices in resealable plastic bags. Either way, your quiche will last in the fridge for up to 3 days.
    • In the Freezer: Wrap your quiche in plastic wrap and place it in an airtight container. You can freeze your quiche for up to 1 month before it starts to lose flavor and texture.
    • Reheating: Using an oven to reheat is the best way to retain a tasty, flaky crust. Allow your quiche to thaw/come to room temperature before baking. Pop your quiche in the oven at 350 degrees Fahrenheit for 15-20 minutes or until warmed through. You can use a pie shield or tin foil over your crust to keep it from overcooking.

    A slice of zucchini quiche on a plate with a fork cutting out a piece to eat.

    Try More Zucchini Recipes

    I love when my garden is bursting with zucchini!  I get to make all my favorite zucchini recipes. And trust me, there are some good ones that you definitely don’t want to miss.  Here are some you should try out. Good luck picking a favorite!

    Print

    Cheesy Zucchini Quiche

    This delicious zucchini quiche has a creamy savory egg mixture baked in a perfectly flaky crust. Layers of melted cheese and zucchini make the texture of this quiche cheesy and flavorful.
    Course Breakfast
    Cuisine American
    Keyword zucchini quiche
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 8 Slices
    Calories 394kcal
    Author Alyssa Rivers

    Ingredients

    • 1 Pre-Made Pie Crust homemade or store-bought
    • 4 Large Eggs
    • 2 Cups Heavy Cream
    • 1 pound Zucchini, sliced thin with skin on
    • 1 1/4 Cups Mozzarella Cheese shredded, divided (any cheese works)
    • 1 Teaspoon Italian Seasoning
    • 1/2 Teaspoon Salt
    • 1/2 Teaspoon Pepper

    Instructions

    • Preheat the oven to 375℉.
    • Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
    • In a large skillet add olive oil and heat over medium-high heat. Add sliced zucchini and cook for 4-6 minutes or until softened. Remove from heat and allow to cool while you prepare the rest of the filling.
    • In a large bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and pepper.
    • To assemble to the pie, add 1 cup of shredded cheese to the bottom of the prepared crust. Layer the softened zucchini on top of the cheese.
    • Pour the egg mixture over the zucchini and top with the remaining ¼ cup shredded cheese.
    • Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.

    Nutrition

    Calories: 394kcal | Carbohydrates: 15g | Protein: 10g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 163mg | Sodium: 394mg | Potassium: 274mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1230IU | Vitamin C: 11mg | Calcium: 158mg | Iron: 1mg
  • Air Fryer Zucchini Fries

    Air Fryer Zucchini Fries

    Air fryer zucchini fries are a low-carb, keto-friendly snack that’s ready in minutes! Crispy and cheesy on the outside, tender on the inside, this is the best way to use up your leftover summer zucchini.

    The thing I love most about zucchini is the fact that it can be utilized in so many different ways. Try it grilled, in a casserole, or even in cake! For all of my fellow zucchini lovers out there, I have a full list of amazing zucchini recipes waiting for you here.

    Air-fried zucchini fries served with marinara sauce on a gray plate.

    The Easiest Air Fryer Zucchini Fries

    You probably know by now that I love my air fryer, and more importantly, all of the delicious appetizers you can make with it. Although I love how easy it is to throw a batch of french fries in the air fryer, it’s not the best for my diet! With these air fryer zucchini fries, you get all of that crispy goodness you crave without the carbs! Plus, it’s a great way to use up leftover zucchini from your garden! We always have more zucchini than we know what to do with at my house, and this is such a delicious way to utilize it.

    To make your delicious batch of zucchini fries, all you need to do is prepare a simple batter made of eggs and Panko bread crumbs, then it’s off to the air fryer for it to work its magic. I can’t believe how golden and crispy these turn out without being deep-fried! Who knew eating healthy could be so insanely delicious? Serve your zucchini fries with your favorite dips (I used marinara!) and you have the perfect summer snack on your hands.

    Ingredients You’ll Need

    The great part about this recipe is that you probably have all of these ingredients in your pantry right now! Aren’t simple recipes the best? These zucchini fries are perfect for those times when the kids want a snack but you don’t want to make a trip to the grocery store. Speaking from experience!

    • Zucchini: I used small zucchini here since they’re less watery and have fewer seeds.
    • Panko Crumbs: Give these fries the most delightful crunch!
    • Parmesan Cheese: Adds delicious flavor and helps the outside of each fry become nice and crispy.
    • Italian Seasoning: Gives the breading a tasty pop of flavor. You can buy this premade or make your own blend of herbs at home!
    • Garlic Powder: Adds the perfect savory flavor to your air fryer zucchini fries.
    • Salt: Enhances overall flavor.
    • Flour: I used all-purpose flour, but if you want something more keto-friendly, opt for almond flour.
    • Eggs: Help the breadcrumbs stick to the zucchini.
    • Water: Added to the egg mixture to thin it out.
    3-photo collage of zucchini being cut into fry-sized pieces.

    How to Make Zucchini Fries in the Air Fryer

    This air fryer zucchini fries recipe is quick and easy! It just takes a few simple steps of battering, then all you have to do is toss them in your air fryer. You don’t have to deal with the hassle (or mess!) of frying in oil!

    1. Cut Zucchini: Slice the zucchini into sticks.
    2. Coat With Flour: Add the flour to a bag with the zucchini and shake it to coat them.
    3. Bread Crumb Mixture: In a medium bowl, stir together the Panko, parmesan, Italian seasoning, garlic powder, and salt.
    4. Whisk Eggs: Add the eggs and water to a small bowl and whisk them together.
    5. Coat With Batter: Remove the zucchini from the bag and dip them in the egg mixture then into the Panko.
    6. Prep Air Fryer Basket: Spray the air fryer basket with olive oil then add zucchini.
    7. Air-Fry: Spray the zucchini with olive oil and cook at 350 degrees F for 7-12 minutes or until golden and crispy.
    8. Serve: Serve warm with marinara or ranch.

    Can I Make Zucchini Fries in the Oven Instead?

    No air fryer? No problem! Zucchini fries can also be cooked in the oven! You can find my full recipe here. I recommend this method if you’re making a large batch of zucchini fries so you don’t overcrowd your air fryer.

    4-photo collage of zucchini pieces being battered.

    Tips for Making Zucchini Fries in the Air Fryer

    To ensure that your zucchini fries end up golden, crispy, and beautifully tender, here are a few simple tips and tricks to keep in mind.

    • Avoiding Soggy Fries: Zucchini has a very high water content naturally. For crispier fries, pat your pieces of zucchini dry with paper towels before breading them.
    • Don’t Overcrowd Air Fryer Basket: This tip is the key to crispy zucchini fries! Your zucchini fries need plenty of airflow in order to cook through properly. Make sure there’s space in between each fry and there’s no overlap. Similarly, only cook a single layer at a time.
    • Sauces and Dips: Marinara and ranch are always a good idea, but some other tasty dips to try with your zucchini fries are garlic aioli, whipped feta, and alfredo sauce!

    Cooked zucchini fries in the bottom of an air fryer basket.

    Storing Leftovers

    These air fryer zucchini fries are always gone in an instant at my house, but if you’re lucky enough to have some leftover, here’s how to keep them tasting fresh and delicious!

    • In the Refrigerator: Once cooled, place your zucchini fries in an airtight container or Ziploc bag. They’ll keep in the fridge for up to 3 days.
    • In the Freezer: You can freeze your zucchini fries after they are baked. Wait for them to cool, then place them in an airtight container or Ziploc bag. They can be kept in the freezer for 1 month.

    Dipping a zucchini fry into marinara sauce.

    More Delicious Zucchini Recipes

    These are a few more fun and delicious ways to use up the rest of your zucchini crop! They’re all low-carb but so flavorful and satisfying! Your family is going to love them!

    Print

    Air Fryer Zucchini Fries

    Air fryer zucchini fries are a low-carb, keto-friendly snack that's ready in minutes! Crispy and cheesy on the outside, tender on the inside, this is the best way to use up your leftover summer zucchini.
    Course Appetizer, Side Dish, Snack
    Keyword air fryer zucchini fries
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 4
    Calories 209kcal
    Author Alyssa Rivers

    Ingredients

    • 3 small zucchini or 2 large
    • 1 cup panko crumbs
    • 1/2 cup grated parmesan cheese
    • 2 Tbsp Italian Seasoning
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 cup flour
    • 2 eggs
    • 1 tablespoon water

    Instructions

    • Slice the zucchini into sticks.
    • Add the flour to a bag with the zucchini and shake it to coat them.
    • In a medium bowl stir together the Panko, parmesan, Italian seasoning, garlic powder, and salt.
    • Add the eggs and water to a small bowl and whisk them together.
    • Remove the zucchini from the bag and dip them in the egg mixture then into the Panko.
    • Spray the air fryer basket with olive oil then place in zucchini in.
    • Spray the zucchini with olive oil and bake at 350 degrees F for 7-12 minutes or until golden and crispy.
    • Serve warm with marinara or ranch.

    Nutrition

    Calories: 209kcal | Carbohydrates: 27g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 652mg | Potassium: 143mg | Fiber: 2g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 0.3mg | Calcium: 194mg | Iron: 3mg