Fourth of July: A Celebration of Food, Freedom, and Fun Archives - Craving Home Cooked

Cheesy Roasted Garlic Dip

Joanna Cismaru — Sun, 27 Apr 2025 18:12:00 +0000

Creamy, cheesy, and loaded with sweet roasted garlic — this Cheesy Roasted Garlic Dip is basically an edible hug. Perfect for parties, Netflix marathons, or honestly just Tuesdays.

There are dips… and then there’s this Cheesy Roasted Garlic Dip. It’s the kind of dip that makes you “accidentally” eat half the dish before guests even arrive. No regrets. Sweet, mellow roasted garlic mixed into a creamy, cheesy, gooey situation you’ll want to faceplant into. (And yes, it’s basically impossible to have just one bite. You’ve been warned.)

Why You’ll Love This Cheesy Roasted Garlic Dip

Roasted garlic = mellow, sweet, buttery flavor heaven.
Crazy creamy thanks to the holy trinity: cream cheese, sour cream, and mayo.
Perfect golden bubbly cheesy top. (Broil it. You deserve the drama.)
100% make-ahead friendly for stress-free hosting.
It’s dangerously easy to demolish.

Before You Start: Tips & Ingredient Notes

Roast that garlic until it’s soft and caramelized — not just lightly golden. You want deep, sweet flavor.
Use block mozzarella if you can and shred it yourself. Pre-shredded bags = sad, dry cheese.
Full-fat everything. Trust me. This isn’t the time for light mayo unless you want light disappointment.
Mash the roasted garlic really well before mixing — no surprise garlic grenades mid-bite.
Red pepper flakes = optional but highly recommended for a little kick to cut the richness.

How To Make Cheesy Roasted Garlic Dip

Roast the garlic

Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until buttery soft. Let it cool slightly, then squeeze the cloves out and mash into a paste.

Mix the base

In a big bowl, beat together cream cheese, sour cream, mayo, and the roasted garlic paste. (Use a spatula — it’ll feel like stirring pure joy.)

Cheese it up

Fold in 1 cup mozzarella, ½ cup Parmesan, fresh parsley, Italian seasoning, red pepper flakes, salt, and pepper.

Assemble

Spread the mixture into a 9-inch baking dish. Sprinkle the top with the remaining mozzarella and Parmesan.

Bake

Pop into the oven for 20 minutes, or until the top is bubbling and golden. Broil for 1–2 minutes at the end if you want extra browning.

Let the dip cool slightly (so you don’t burn the roof of your mouth — ask me how I know) and garnish with extra parsley. Dig in with bread, crackers, or veggies!

Serving Suggestions

Serve this glorious molten cheesy situation with:

Crusty baguette slices
Crunchy crackers
Celery sticks and cucumber rounds (for pretending to be healthy)

Building the ultimate snack spread? Add a few of my other party favorites to the table:

Sticky Honey Soy Chicken Wings

Firecracker Chicken Meatballs

Stuffed Mushrooms

Buffalo Chicken Pinwheels

Frequently Asked Questions

Can I make this ahead of time?

Mexican Street Corn Pasta Bake

Joanna Cismaru — Mon, 21 Apr 2025 19:41:54 +0000

Creamy, cheesy, and loaded with that smoky-sweet street corn flavor we all pretend we don’t crave every time we pass a food truck. This Mexican Street Corn Pasta Bake is a quick mix of pantry staples and bold flavors, all baked into a bubbly, golden-topped comfort bomb. Weeknight dinner? Covered. Potluck hero? That too.

I’ve always loved elote—there’s just something about that creamy, cheesy, spicy combo that hits every craving at once. But slathering corn on the cob isn’t always in the cards, so this pasta bake is my go-to shortcut. It gives you all those bold, bright flavors in a comforting, cheesy bake that you can pull off any night of the week—and let’s be honest, it’s way less messy.

Why You’ll Love This Recipe

All the street corn vibes – You get that creamy, smoky, tangy goodness in every single bite—no grill required.
Comfort food with a kick – It’s cozy, cheesy pasta… but with chili, lime, and cotija to keep things exciting.
Weeknight hero – Comes together in about 40 minutes, and you don’t need to babysit a thing.
Flexible & forgiving – Use canned, frozen, or fresh corn, swap cheeses, and adjust the spice—this dish is built to work with you.
Crowd pleaser – This one always gets second helpings. Great for potlucks, game nights, or just your average Tuesday that needs a boost.

Before You Start + Ingredient Notes

Use any corn – Fresh, frozen, canned—it all works. Just drain if needed.
No cotija? Feta’s a great sub. Even cheddar if you’re feeling rebellious.
Want heat? Add diced jalapeños or a pinch of cayenne.
Make ahead? Assemble it, refrigerate, then bake when you’re ready. Dinner = done.

How to Make Mexican Street Corn Pasta Bake

Cook the pasta

Penne or elbows work great. Drain and set aside.

Sauté the veg

Cook onion in butter, then add garlic, corn, and spices. Let it all get cozy for 5 minutes.

Make it creamy

Mix sour cream, mayo, and cotija. Stir it into the corn mixture.

Combine everything

Add pasta and half the shredded cheese. Stir well.

Bake it

Transfer to a baking dish, top with the rest of the cheese, and bake at 375°F for 20 minutes until bubbly. Garnish with lime juice and fresh cilantro. Then try not to eat it straight out of the pan.

Jo’s Tip

Don’t skip the lime juice at the end—it pulls the whole dish together. Without it, the bake is good. With it? Bright, zippy, balanced, and borderline addictive. Trust me, the lime earns its spot.

Frequently Asked Questions

Can I use frozen or canned corn?

Hawaiian Macaroni Salad

Joanna Cismaru — Tue, 01 Apr 2025 20:57:55 +0000

Creamy, tangy, and just sweet enough—this Hawaiian Macaroni Salad is everything you’d expect from a classic island-style side dish. Tender elbow macaroni meets a dreamy mayo-based dressing, crisp veggies, and just the right amount of zing. Perfect for potlucks, BBQs, or frankly, just because!

Why You’ll Love This Hawaiian Macaroni Salad

Potluck Hero: It’s exactly the kind of dish that disappears first and always gets recipe requests.
Perfectly Balanced Dressing: I’ve made hundreds of macaroni salads over the years, and trust me—this dressing hits the sweet-tangy-creamy balance just right.
Tested and True: This salad has been perfected after countless potlucks, BBQs, and family gatherings. It’s practically guaranteed to disappear first!

Before You Start

Macaroni – Soft Pasta = Better Salad

I always cook the macaroni slightly softer than usual—about a minute or two past al dente. After making this salad dozens of ways, I’ve learned this is key to creating a perfectly creamy texture.

Dressing – Why Mayo Matters

I highly recommend Best Foods or Hellmann’s mayo. I’ve tested countless mayonnaise brands over the years, and nothing beats these two for achieving that classic, creamy Hawaiian taste.

Always toss the hot pasta with apple cider vinegar first. This small trick makes a huge difference—the pasta absorbs the flavor deeply.

Veggies – Expert Texture Tips

Finely grate your carrot; after experimenting for years, I find finely grated carrot blends seamlessly and gives subtle sweetness.

Celery is optional, but highly recommended—I personally add it for a perfect crunch balance.

How To Make Hawaiian Macaroni Salad

Cook and Flavor the Pasta

Bring salted water to a rolling boil, cook elbow macaroni until soft (1-2 minutes past al dente).
Drain the macaroni well—don’t rinse!
Sprinkle apple cider vinegar onto hot pasta, toss evenly, then let it cool for about 10 minutes. (This is your secret step to flavor-packed pasta.)

Mix the Dressing

Whisk together mayonnaise, whole milk, sugar, salt, and pepper until smooth. Adjust seasoning as you like—I taste it at this point (no shame!).

Cook and Flavor the Pasta

Combine cooled pasta with carrots, celery, and onions. Pour dressing over and stir thoroughly.
Salad too thick or dry? Add an extra splash of milk or mayo.
Cover and refrigerate at least 2 hours. Overnight is even better—the flavors meld beautifully.
Before serving, give your salad a good stir and adjust seasoning. Top with sliced green onions if you’re feeling fancy.

How To Serve

This macaroni salad pairs amazingly with BBQ, grilled meats, or Hawaiian classics like my favorite Huli Huli Chicken. But honestly, you could eat it fright from the fridge, it’s that good!

Huli Huli Chicken

Parmesan Crusted Pork Chops

Slow Cooker Sausage and Peppers

Slow Cooker Ribs

Frequently Asked Questions

How do I keep the macaroni salad creamy overnight?

Frozen Pistachio and Date Chocolate Bites

Joanna Cismaru — Wed, 12 Feb 2025 00:58:05 +0000

These Frozen Pistachio and Date Chocolate Bites are the perfect balance of creamy, nutty, and chocolatey goodness. Soft and chewy on the inside, coated in a crisp dark chocolate shell, and naturally sweetened with dates—no refined sugar, no baking, just pure deliciousness.

They’re easy to make, packed with wholesome ingredients, and taste like a fancy dessert, yet they’re secretly healthy. Keep them in the freezer for when you need a quick treat or an energy boost. Trust me, these disappear fast.

Before You Start

Use soft dates – If your dates are on the dry side, soak them in warm water for 10 minutes to soften them up. Soft dates blend smoother and make the bites naturally sticky.
Go for thick Greek yogurt – A thinner yogurt will make the mixture too wet. Stick to full-fat, thick Greek yogurt for the best texture.
Chill before dipping – The bites need at least an hour in the freezer before dipping in chocolate. This keeps them firm and easy to coat without falling apart.
Use a little oil in the chocolate – Adding a teaspoon or two of vegetable oil makes the melted chocolate extra smooth and gives it that thin, snappy coating.
Work quickly when dipping – The bites will start to soften once out of the freezer. Dip fast, sprinkle with pistachios, and get them back into the freezer ASAP.

Ingredients You’ll Need

Pistachios – Use unsalted pistachios for a pure nutty flavor, roughly chopped for texture. Keep a few extra to sprinkle on top—because why not?
Dates – Medjool dates are the best choice—soft, chewy, and naturally sweet with a caramel-like richness. If your dates are a little dry, soak them in warm water for 10 minutes to soften them up.
Greek Yogurt – Thick, creamy, and slightly tangy to balance the sweetness of the dates. Make sure it’s full-fat and strained for the best consistency—watery yogurt will make the bites too soft.
Vanilla Extract – Just a touch enhances the natural sweetness and rounds out the flavors.
Salt – A pinch brings out the richness of the nuts and balances the sweetness. Never skip the salt!
Dark Chocolate Chips – The perfect contrast to the sweet, creamy filling. Use at least 60% cocoa for a rich, deep chocolate flavor. If you prefer milk chocolate, you can swap, but it will be sweeter.
Vegetable Oil – A little oil makes the melted chocolate extra smooth and glossy. It also helps prevent the chocolate from cracking when you bite into it. No vegetable oil? Coconut oil works too!

How To Make Frozen Pistachio and Date Chocolate Bites

Blend the Bite Base

In a food processor, combine chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Blend until the mixture turns into a sticky, uniform dough. If it feels too dry, add an extra tablespoon of yogurt until it comes together.

Roll Into Balls & Freeze

Using a small cookie scoop or spoon, roll the mixture into 1-inch balls and place them on a parchment-lined baking tray. Pop them in the freezer for 1 hour until firm. This makes dipping them way easier.

Melt the Chocolate

In a microwave-safe bowl, combine dark chocolate chips and vegetable oil. Microwave in 30-second bursts, stirring between each, until the chocolate is fully melted and smooth. You can also melt it using a double boiler if you prefer.

Dip in Chocolate & Garnish

Take the frozen bites out of the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, letting the excess drip off before placing them back on the tray. While the chocolate is still soft, sprinkle the tops with extra chopped pistachios.

Freeze Until Set & Enjoy!

Return the tray to the freezer for 30 minutes until the chocolate sets. Then, dig in! They’re best enjoyed straight from the freezer—crisp chocolate shell, creamy center, absolute heaven.

Frequently Asked Questions

How do I store these chocolate bites?

The Best Cinnamon Rolls

Joanna Cismaru — Tue, 29 Oct 2024 23:26:14 +0000

There’s nothing quite like homemade Cinnamon Rolls fresh out of the oven. These delightful treats are filled with gooey cinnamon sugar and drizzled with a rich glaze—perfect for breakfast or a cozy afternoon snack.

I can’t wait for you to try these amazing cinnamon rolls. Trust me, once you make them, your kitchen will become everyone’s favorite place to be. The smell of freshly baked cinnamon rolls wafting through the house is pure heaven! These rolls are soft, fluffy, and packed with a sweet cinnamon filling that just melts in your mouth.

Don’t worry if you’ve never made cinnamon rolls from scratch before—I’ve got you covered with step-by-step instructions and helpful tips. We’ll make the dough together, let it rise, fill it with that delicious cinnamon-sugar mixture, and bake them to golden perfection. Then comes the best part: slathering them with gooey glaze and creamy icing.

Before You Start

Check Your Yeast: Make sure your active dry yeast is fresh and not expired. This ensures your dough will rise properly.
Warm the Milk Correctly: Heat the milk to about 110°F (43°C). If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate.
Room Temperature Ingredients: Let your eggs and butter soften at room temperature. This helps them incorporate smoothly into the dough.
Proper Rising Environment: Find a warm, draft-free spot for your dough to rise. If your kitchen is cool, you can place the dough in an oven that’s been slightly warmed (then turned off).
Prepare Your Workspace: Lightly flour your surface before rolling out the dough to prevent sticking.
Use Dental Floss for Cutting: Unflavored dental floss cuts cleanly through the dough without squishing the rolls.

Ingredients You’ll Need

Whole Milk: Warm it up to activate the yeast. You can substitute with almond or soy milk if needed.
Active Dry Yeast: Helps the dough rise. Instant yeast works too but may reduce rising time.
Granulated Sugar: Sweetens the dough and feeds the yeast.
All-Purpose Flour: Forms the structure of the rolls. Extra flour is handy for dusting.
Salt: Enhances the flavor, without it your rolls will taste bland.
Eggs: Add richness and help bind the dough.
Unsalted Butter: Softened for easy mixing, adds moisture and flavor.

For the Filling

Unsalted Butter: Softened to spread easily over the dough.
Brown Sugar: Provides sweetness and a caramel-like flavor.
Ground Cinnamon: The star spice for that classic cinnamon roll taste.
Vanilla Extract: Adds depth of flavor.

For the Gooey Glaze

Unsalted Butter: Melted to create a smooth glaze.
Brown Sugar: Adds sweetness and creates a sticky base for the rolls.
Heavy Cream: Makes the glaze rich and creamy; milk can be used as a substitute.
Vanilla Extract: Enhances the overall flavor.

For the Cream Cheese Icing

Cream Cheese: Softened for easy blending; gives the icing a tangy flavor.
Unsalted Butter: Adds creaminess to the icing.
Powdered Sugar: Sweetens and thickens the icing.
Vanilla Extract: Adds flavor.
Milk: Thins the icing to your desired consistency.

How To Make Cinnamon Rolls

Activate the Yeast

In a small bowl, warm ¾ cup of whole milk to 110°F (43°C). Stir in 2¼ teaspoons of active dry yeast (1 packet) and 1 tablespoon of granulated sugar. Let it sit for about 5 minutes until the mixture becomes frothy.

Tip: If the mixture doesn’t foam up, your yeast might be inactive. Start over with fresh yeast to ensure your dough rises properly.

Prepare the Dough

In a large mixing bowl, combine 3½ cups of all-purpose flour, the remaining ¼ cup of granulated sugar, and ½ teaspoon of salt. Add the yeast mixture, 2 large eggs, and ⅓ cup of softened unsalted butter. Knead the dough by hand or with a stand mixer using the dough hook attachment for 6-8 minutes, until it’s smooth and elastic.

Tip: The dough should be soft but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.

Let the Dough Rise

Place the dough in a greased bowl and cover it with a clean towel. Let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.

Tip: A warm, draft-free area like an oven with the light on works well for rising dough.

Make the Filling

In a small bowl, mix together ½ cup of softened unsalted butter, 1 cup of packed brown sugar, 2 tablespoons of ground cinnamon, and 1 teaspoon of vanilla extract until it forms a smooth paste.

Roll Out the Dough

Once the dough has risen, punch it down to release the air. On a floured surface, roll it out into a large rectangle measuring about 16×12 inches.

Add the Filling, Roll and Slice

Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal it. Using unflavored dental floss or a sharp knife, slice the log into 12 equal pieces. Place the rolls into a greased 9×13-inch baking dish.

Tip: Dental floss cuts through the dough cleanly without squishing the rolls.

Prepare the Gooey Glaze

In a small saucepan over medium heat, melt ½ cup of unsalted butter. Stir in 1 cup of packed brown sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract. Let it simmer for 1-2 minutes until the sugar dissolves.

Tip: Stir continuously to prevent the sugar from burning and to ensure a smooth glaze.

Second Rise

Pour the gooey glaze evenly over the rolls in the baking dish. Cover the rolls loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes, or until they become puffy.

Bake the Cinnamon Rolls

Preheat your oven to 350°F (175°C) while the rolls are rising. Bake the cinnamon rolls for 25-30 minutes, or until they’re golden brown and cooked through. They should be slightly soft in the center for that gooey texture.

Make the Cream Cheese Icing

While the rolls are baking, beat together 4 oz of softened cream cheese, ¼ cup of softened unsalted butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Add 2-3 tablespoons of milk as needed to achieve a spreadable consistency.

Frost the Rolls

Once the rolls are out of the oven, spread the cream cheese icing generously over the warm rolls. Let the icing melt into the rolls for maximum gooeyness.

Frequently Asked Questions

Can I make the cinnamon rolls ahead of time and bake them later?

Chicken Shawarma

Joanna Cismaru — Tue, 01 Oct 2024 20:49:12 +0000

Prepare to be amazed by this Chicken Shawarma recipe! Using only everyday spices, you’ll create a marinade that delivers exotic Middle Eastern flavors straight to your plate.

The Best Chicken Shawarma

Having perfected this Chicken Shawarma recipe over the years, it has become a beloved staple in my household. My family and friends eagerly anticipate its rich, aromatic flavors at every gathering, making it one of my signature dishes.

It’s incredible how simple, everyday spices can turn plain chicken thighs into something truly special. When everything comes together, you’ll love the vibrant layers of tender chicken, crisp veggies, and creamy tzatziki all wrapped in warm pita bread. Not only does it look amazing, but each bite is packed with delicious flavors.

Expert Tips

Go For Chicken Thighs: Opt for boneless, skinless chicken thighs instead of breasts. Thighs are juicier and more flavorful, making them ideal for absorbing the marinade.
Marinate Overnight: While the recipe suggests a minimum of 2 hours, letting the chicken marinate overnight in the refrigerator allows the spices to fully penetrate, making this shawarma much more flavorful.
Use Parchment Paper for Easy Cleanup: Line your baking sheet with parchment paper to prevent the chicken from sticking but to also make cleanup a breeze. It’s a small step that makes a big difference!
Have Your Sauces Ready: Whether you’re a tzatziki fan or prefer garlic sauce, have your chosen sauce ready to drizzle on your shawarma wraps.

Ingredients you’ll Need

Chicken: I’ve made chicken shawarma with chicken breasts and also chicken thighs. Both are just as delicious but thighs are much juicier.
Olive Oil: It helps the spices to adhere and penetrate the chicken deeply for maximum flavor. Opt for a good quality olive oil, if possible.
Lemon Juice: Fresh is best.
Minced Garlic: Garlic makes everything better!
Spices: Ground Cumin, Coriander, Turmeric, Paprika, Cinnamon, Cloves, Black Pepper, Salt, and Cayenne Pepper are what you need to create that distinctive Middle Eastern flavor.

For Serving

Pita Bread or Flatbreads: These serve as the perfect wrap, holding all the delicious ingredients together. You can also use naan or lavash as tasty alternatives.
Veggies: You’ll need some tomatoes, red onion and tomatoes to make traditional shawarmas.
Sauce: Tzatziki or garlic sauce, up to you.

How To Make Chicken Shawarma

Prepare the Marinade

Start by combining 3 tablespoons of olive oil, the juice of 1 lemon, 4 cloves of minced garlic, and all the spices in a large bowl. Whisk these ingredients together until well blended.

Marinate the Chicken

Next, add 2 pounds of boneless, skinless chicken thighs to the bowl with the marinade. Make sure each piece is thoroughly coated with the spice mixture. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or better yet, let it marinate overnight.

Tip: The longer you marinate, the more flavor the chicken will have.

Bake the Chicken

While the chicken is marinating, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the chicken from sticking and to make cleanup easier.

Arrange the marinated chicken thighs on the prepared baking sheet, making sure they’re spaced out for even cooking. Place the sheet in the oven and bake for 20-25 minutes, or until the chicken is cooked through and starts to char at the edges. If you prefer a more charred finish, switch to broil for an additional 2-3 minutes.

Rest and Slice

Once baked, remove the chicken from the oven and let it rest for a few minutes. This resting period helps the juices redistribute, keeping the chicken moist and flavorful. After resting, slice the chicken into thin strips.

Assemble Your Shawarma

Warm your pita bread or flatbreads to make them pliable. Layer the sliced chicken onto the bread, then add sliced tomatoes, sliced cucumbers, sliced red onions, and chopped fresh parsley or cilantro. Finally, drizzle with tzatziki sauce or garlic sauce. Fold or wrap the bread around the fillings, and your Chicken Shawarma is ready to enjoy!

How To Serve

When I whip up my Chicken Shawarma, I love pairing it with complementary sides that enhance the meal and add variety to the table. Here are some of my favorite recipes to serve alongside your Chicken Shawarma:

Easy Hummus

Tabbouleh

Falafel

Easy Oven Roasted Potatoes

Frequently Asked Questions

How spicy is this Chicken Shawarma, and can I adjust the heat?

Chicken Quesadillas

Joanna Cismaru — Thu, 26 Sep 2024 21:42:42 +0000

Let’s face it—sometimes you need a meal that’s both effortless and crowd-pleasing. Enter my Chicken Quesadillas: a harmonious blend of seasoned chicken, vibrant bell peppers, and gooey cheese all tucked into crispy tortillas. It’s the kind of dish that makes dinner feel special without the extra fuss.

Why You’ll Love These Chicken Quesadillas

You know those moments when you’re craving something tasty but don’t want to spend hours in the kitchen? These Chicken Quesadillas are just the ticket. Imagine biting into a crispy, golden tortilla filled with tender shredded chicken, melted cheddar and Monterey Jack cheeses, and a medley of sautéed bell peppers and onions. It’s a simple yet flavor-packed meal that feels like a treat every time.

What’s great about this recipe is how easy it is to make, even on a busy weeknight. I’ve been there—standing in front of the fridge, wondering what to whip up that’s both quick and satisfying. These quesadillas check all the boxes. Plus, you can customize them to your liking, maybe add a dash of hot sauce for some kick or swap in your favorite veggies.

Before You Begin

Use Cooked Chicken: My recipe calls for 2 cups of cooked, shredded chicken. If you have leftover roast chicken or a store-bought rotisserie chicken, they’re perfect for this. If not, you can quickly cook some chicken breasts or thighs before starting.
Prep Everything First: Chop all your vegetables and shred your cheeses ahead of time. Having everything ready makes the cooking process smoother and quick.
Choose the Right Tortillas: Medium-sized flour tortillas (about 8 inches) work best. They’re easy to fold and hold the filling well without breaking.
Don’t Overstuff: It’s tempting to load up on filling, but overstuffed quesadillas can be tricky to flip and might spill. A moderate amount ensures everything cooks evenly and stays inside.
Customize to Your Taste: Feel free to add other ingredients you love. Maybe some sliced jalapeños for heat, corn kernels for sweetness, or black beans for extra protein.

Ingredients You’ll Need

Cooked Chicken: I use shredded cooked chicken for convenience. Leftover roast chicken or a store-bought rotisserie chicken works perfectly. If you prefer, you can cook fresh chicken breasts or thighs and shred them.
Cheddar and Monterey Jack Cheeses: A delicious blend of sharp cheddar and creamy Monterey Jack for that rich, melty goodness. I recommend shredding the cheeses yourself so they melt smoothly. You can substitute with Colby, Pepper Jack, or your favorite cheeses.
Red and Green Bell Peppers: If you don’t have both colors, using one is just fine or use any color you have.
Onion and garlic: Essential flavor enhancers.
Spices (Ground Cumin, Chili Powder, Salt, and Pepper): These spices bring warmth and depth to the filling. Adjust the amounts to suit your taste. If you like a bit more heat, consider adding a pinch of cayenne pepper.
Flour Tortillas: Medium-sized flour tortillas (about 8 inches) are perfect for folding over the filling. You can use whole wheat or gluten-free tortillas if you like.

How To Make Chicken Quesadillas

Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red bell pepper, green bell pepper, small onion, and 2 cloves of minced garlic. Sauté the vegetables for about 5 minutes until they become tender.

Add the Chicken and Spices

Add 2 cups of shredded cooked chicken to the skillet with the vegetables. Sprinkle in ½ teaspoon of ground cumin, ½ teaspoon of chili powder, and salt and pepper to taste. Stir everything together and cook for another 2-3 minutes until the chicken is heated through.

Assemble Quesadillas

Lay out a medium flour tortilla (about 8 inches) on a flat surface. Sprinkle a mixture of shredded cheddar cheese and Monterey Jack cheese (about ¼ cup of each) evenly over one half of the tortilla. Spoon a portion of the chicken and vegetable mixture over the layer of cheese. Then, sprinkle a little more of the cheddar and Monterey Jack cheeses on top of the filling. Fold the empty half of the tortilla over the filled side to create a half-moon shape. Press down gently to hold everything in place.

Cook the Quesadillas

In a clean large skillet or griddle, melt a small amount of butter (about ½ tablespoon) over medium heat. Place the folded quesadilla in the skillet. Cook the quesadilla for 2-3 minutes on one side until it’s golden brown and the cheese begins to melt. Then, carefully flip it over using a spatula. Cook the other side for another 2-3 minutes until it’s also golden brown and the cheese is fully melted inside.

Slice and Serve

Once all the quesadillas are cooked, use a sharp knife or pizza cutter to slice each one into wedges. Serve them immediately with your favorite toppings like sour cream, salsa, or guacamole.

How To Serve

When I serve these chicken quesadillas, I like to add some sides like fresh dips, salads, and tasty treats complement the flavors perfectly. Here are some ideas:

Esquites (Mexican Street Corn Salad)

Easy Summer Fruit Salad

Mexican Rice

Easy Corn Salad

Frequently Asked Questions

Can I make these quesadillas ahead of time?

Shrimp Avocado Salad

Joanna Cismaru — Tue, 13 Aug 2024 18:06:54 +0000

If you’re looking for a salad that’s both satisfying and full of flavor, this Shrimp Avocado Salad is it. With plump, juicy shrimp, creamy avocado, and a bright lime dressing, every bite is a burst of freshness. Ready in just 20 minutes, it’s your new go-to for a healthy, delicious meal!

I’ve always been a fan of quick, fresh meals that don’t skimp on flavor, and this Shrimp Avocado Salad checks all the boxes. The juicy shrimp, seasoned just right, pair beautifully with creamy avocado – they’re just meant to be together! Add in some crisp cucumber, sweet cherry tomatoes, and a bright, tangy lime dressing, and you’ve got a salad that’s light, refreshing, and irresistibly good.

Before You Start

Cook the Shrimp Just Right: Shrimp cook in no time, so keep an eye on them. As soon as they turn pink and opaque, they’re done. Overcooking will make them rubbery.
Choose the Right Avocados: Go for ripe but firm avocados. This helps them hold their shape and prevents them from becoming too mushy when you mix the salad.
Prep Ahead, Dress Later: You can chop the veggies ahead of time, but for the best results, wait to toss everything together and add the dressing just before serving. This keeps the salad fresh and bright.

Ingredients You’ll Need

Shrimp: We’re using large shrimp because they cook quickly and have a juicy, tender bite. If you can’t find large shrimp, medium will work too – just adjust the cooking time slightly.
Olive Oil: A little olive oil helps the shrimp cook evenly and adds a subtle richness. You can substitute with avocado oil if you prefer. We also need a little bit for our dressing.
Garlic Powder: Adds a mild garlic flavor without overpowering the dish. You can swap this with freshly minced garlic if you want a stronger garlic punch.
Paprika: Brings a touch of warmth and color to the shrimp. Smoked paprika works great if you want a hint of smokiness.
Salt and Pepper: Basic seasoning to bring out all the flavors. Always season to taste!
Avocados: Creamy and rich, avocados are the perfect match for the shrimp. Make sure they’re ripe but firm to avoid them getting too mushy. If avocados aren’t your thing, diced mango adds a nice sweetness.
Cherry Tomatoes: These add a burst of juicy sweetness. Grape tomatoes or even diced regular tomatoes will do the trick if that’s what you have on hand.
Red Onion: For a little sharpness and crunch. If red onion is too strong for you, try soaking the slices in cold water for a few minutes, or substitute with green onions for a milder flavor.
Cucumber: Adds freshness and a nice crunch. English cucumber is ideal because it’s seedless, but any cucumber will work – just remove the seeds if they’re too watery.
Fresh Cilantro: Brings a burst of fresh, herbaceous flavor that ties everything together. If you’re not a cilantro fan, flat-leaf parsley makes a good substitute.
Lime Juice: The key to our zesty dressing. Fresh lime juice is a must for that bright, tangy flavor. In a pinch, you can use lemon juice, but the flavor will be slightly different.

How To Make Shrimp Avocado Salad

Cook the Shrimp

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. While the oil heats, season 1 pound of large shrimp with 1 teaspoon each of garlic powder and paprika, plus salt and pepper to taste.

Add the shrimp to the skillet and cook them for about 2-3 minutes per side, until they’re pink and opaque. Tip: Shrimp cook quickly, so keep an eye on them to avoid overcooking, which can make them rubbery. Once done, remove the shrimp from the heat and let them cool.

Prep the Salad Ingredients

While the shrimp are cooling, grab a large bowl and combine 2 diced avocados, 1 cup halved cherry tomatoes, 1 finely chopped small red onion, 1 diced cucumber, and ¼ cup chopped fresh cilantro. Tip: To keep the avocado from getting too mushy, gently fold the ingredients together with a large spoon instead of stirring vigorously.

Make the Dressing

In a small bowl, whisk together 2 tablespoons of lime juice, 1 tablespoon of olive oil, and a pinch of salt and pepper. This dressing is simple but bright, bringing out the fresh flavors in the salad. Tip: If you like a bit more zing, feel free to add a little more lime juice to taste.

Assemble the Salad

Once the shrimp have cooled, add them to the bowl with the salad ingredients. Pour the lime dressing over everything and gently toss to combine. Tip: If you have time, chill the salad in the refrigerator for 15-20 minutes before serving to let the flavors meld together. Serve immediately!

How To Serve

This Shrimp Avocado Salad is light, fresh, and perfect on its own, but I love pairing it with a few other dishes to round out the meal. Here are some of my favorite recipes to serve alongside:

Garlic Bread

Easy Oven Roasted Potatoes

Roasted Asparagus

Watermelon Feta Salad

Frequently Asked Questions

Can I make this salad ahead of time?

Greek Salad

Joanna Cismaru — Tue, 02 Jul 2024 22:23:42 +0000

This Greek Salad is a refreshing blend of tomatoes, crisp cucumbers, and tangy feta cheese. Drizzled with extra-virgin olive oil and red wine vinegar, it’s a quick and delicious way to bring the flavors of the Mediterranean to your table.

Before You Begin

Slice Vegetables Evenly: Slice the cucumber, bell pepper, and red onion evenly, so you get the perfect bite every time.
Use High-Quality Olive Oil: In Greece there is really no such thing as a Greek dressing. All you need to use is a good quality extra virgin olive oil and red wine vinegar, so if you can invest in a good quality olive oil.
Feta Cheese: Use a block of feta cheese rather than pre-crumbled feta. It’s creamier and has a better texture.
Kalamata Olives: Do yourself a favor and buy pitted Kalamata olives. You can also slice them in half, if you wish.
Season Just Before Serving: Add the salt and pepper just before serving, this will keep the vegetables crisp and fresh.
Chill the Salad: Chill the salad in the refrigerator for about 15 minutes before serving. This helps the flavors meld together beautifully.

Ingredients You’ll Need

Tomatoes: Use ripe, juicy tomatoes for the best flavor. Any small to medium ripe tomatoes will work here, and as always, fresh, in-season tomatoes will elevate the salad.
English cucumber: Slice into half-moons for a crisp texture. Persian cucumbers are a good substitute.
Green bell pepper: Traditional in Greek salads, but feel free to use a sweeter red bell pepper if you prefer.
Red onion: Cut into thin slices for a sharp, savory bite.
Kalamata olives: Use whole, pitted olives for convenience and that classic briny flavor.
Extra-virgin olive oil: This will be the main ingredient for your dressing, so I strongly recommend using a high-quality olive oil for the best taste.
Red wine vinegar: Adds a tangy kick to the salad. Lemon juice is a good alternative if you want a different tang.
Dried oregano: Sometimes tossed with the salad, sometimes sprinkled on top. Fresh oregano works too for a more intense flavor.
Salt and pepper: Essential for bringing out all the flavors. Go light on the salt initially, since feta is usually pretty salty, and you can always add more.
Feta cheese: Always in a large chunk, preferably made from sheep’s milk, for that creamy, tangy goodness.
Fresh oregano or parsley: For garnish. Either herb will add a fresh, herbal touch to your salad.

How To Make Greek Salad

Combine the Vegetables

In a large bowl, combine 4 large chopped tomatoes, 1 sliced English cucumber, 1 thinly sliced green bell pepper, 1 thinly sliced red onion, and ½ cup Kalamata olives. Toss them together gently.

Dress It Up

Drizzle ¼ cup extra-virgin olive oil and 1 tablespoon red wine vinegar over the mixed vegetables. Sprinkle with 1 teaspoon dried oregano, and add salt and pepper to taste. Gently toss to coat all the ingredients with the dressing.

Tip: Use high-quality olive oil for a richer, more flavorful dressing.

Add the Feta Cheese

Traditionally, Greek salad is served with a whole block of feta cheese on top, so place a block of feta cheese (about 7 ounces) on top of the salad. Drizzle a little more olive oil over the feta and sprinkle with a pinch of dried oregano.

Tip: Using a block of feta rather than crumbled feta gives a better texture and flavor.

Garnish and Serve

Garnish the salad with fresh oregano or parsley if desired. Serve immediately.

Tip: Chill the salad in the refrigerator for about 15 minutes before serving to let the flavors meld together.