Potato Rolls

These potato rolls are light, fluffy, and absolutely delicious. They make the perfect dinner buns and are great for sandwiches and dipping into soup, too.

Complete the meal with Roast Lamb, Mashed Potatoes, and some Stuffing.

A close up of potato rolls in a pan.

Potato Buns

Dinner buns don’t get any lighter or fluffier than these potato rolls. They’re made with mashed potatoes in the dough, which keeps them unbelievably soft. You’ve probably tried potato rolls from your local grocery store or bakery so you know how good they can be. But homemade is so much better. And when you serve them still slightly warm from the oven and spread with salted butter they are little bites of heaven.

How to Make this Potato Roll Recipe?

Potato rolls are yeast bread, which means that they take a little time to make as you need to let them rise. But don’t worry, they’re very easy to make. Here’s how you do it:

  1. Make mashed potatoes with lots of butter and milk. Easy!
  2. Mix a little sugar into some of the potato cooking water (or plain warm water) then add the yeast. After a few minutes, it will start to bubble which means it’s ready to use.
  3. Now add the mashed potatoes, eggs, flour, and salt to the yeast and mix it until the dough forms. Now let it rise for one hour.
  4. Time to make the buns! Divide the dough into buns and put them in a baking dish or on a sheet pan. Let them rise for one more hour.
  5. All that you have to do now is pop them into your oven.

Making potato buns takes a little time, but it’s really easy. (Full recipe instructions are in the recipe card below.)

A tray of pull apart potato rolls.

Can I Use Leftover Mashed Potatoes To Make This Recipe?

Yes! Leftover mashed potatoes work well, however, you will need to adjust the amount of flour you use. Start by adding 2 tablespoons of extra flour at a time until the dough comes together and is no longer sticky.

Pro Tip!

Let your leftover mashed potatoes come to room temperature or warm them slightly in the microwave before using them in this recipe.

How Long Do Potato Rolls Last?

Potato rolls will last for up to 7 days. But we find that they are best eaten within 4-5 days.

What Is The Best Way To Store These Buns?

To store potato rolls, put them into a sealable container and store them on your counter.

A potato bun on a plate cut in half.

Potato Roll Variations

  • Cheesy: add ½ cup grated cheddar or parmesan cheese.
  • Herbed: add 2 teaspoons Italian seasoning.
  • Sweet: Add ⅓ cup of sugar.
  • Buns: form them into hamburger-sized buns and bake them on a tray.

How to Serve Potato Rolls

These rolls are a MUST with any big holiday meal. We’ll be serving them beside some classic honey glazed ham at Easter for sure! But they’re just as welcome at a Sunday pot roast dinner or with garlic roasted chicken with vegetables.

But it doesn’t stop there. Potato rolls make amazing sandwiches. Fill them with leftover butter herb turkey or your favorite deli meats. Or try stuffing them with the best egg salad. Or butter up a bun and dunk it into your favorite soup.

With so many delicious ways to eat potato rolls, they won’t last long!

Potato buns in a baking pan with honey butter on top.

Popular bread recipes

Potato buns in a baking pan with honey butter on top.

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Potato Rolls

These potato rolls are light, fluffy, and absolutely delicious. They make the perfect dinner buns and are great for sandwiches and dipping into soup, too.
Course Bread
Cuisine American
Keyword potato buns, potato roll
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 2 hours
Total Time 3 hours
Servings 16 rolls
Calories 184kcal
Author Kristen Stevens

Ingredients

  • 1 (15-ounce) Russet potato, peeled and quartered
  • ¼ cup softened butter
  • ¼ cup milk
  • 1/2 cup potato cooking water
  • 1 tablespoon sugar
  • 2 ½ teaspoons active-dry yeast
  • 2 large eggs
  • 4 ½ cups all-purpose flour
  • 1 teaspoon salt

Optional Honey Butter

  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1 teaspoon flaky sea salt

Instructions

  • Put the quartered Russet potato into a pot and cover it with water. Bring the pot to a boil over high heat and continue to boil until the potato is soft, about 10 minutes. Reserve ½ cup of the cooking water then drain the potatoes.
  • Add the butter and milk to the potatoes and mash well.
  • Put the potato water into the bowl of your stand mixer or large mixing bowl and add the sugar. Let the water cool until it is lukewarm then add the active dry yeast. Let the yeast bloom for 5 minutes.
  • Add the mashed potatoes and eggs to the bowl and mix using a dough hook or a wooden spoon.
  • Add the flour and salt and continue to mix in your stand mixer for 2-3 minutes, or until the dough comes together into a ball. If you're mixing the dough by hand, turn it out onto your counter and kneed it for 5 minutes.
  • Transfer the dough to a lightly oiled bowl and cover tightly. Place the bowl in a warm (not hot) place for 1 hour, or until the dough has doubled in size.

Bake as pull apart potato buns

  • Divide the dough into 15 balls. Place each ball seam-side down in a lightly oiled baking dish. They will be quite close together. Cover the baking dish and let the buns rise for 45 minutes.
  • Preheat your oven to 350 degrees. Bake the buns for 30-35 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
  • Let the buns cool before removing them from the baking dish.

Bake as individual potato buns

  • Divide the dough into 16 balls. Place each ball seam-side down on a lightly oiled baking sheet, spaced 2-inches apart. Bake the buns for 20-25 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
  • Let them cool slightly before serving.

Honey Butter Buns

  • Melt the butter and honey in a small bowl. Once the buns have cooled, brush the tops of the buns with the honey butter then sprinkle with some flaky sea salt.

Notes

You can also use leftover mashed potatoes in this recipe, but you’ll need to increase the flour. Start by adding 2 extra tablespoons of flour and add more if needed until the dough is thick and sticky. Ad instead of using potato cooking water, use warm tap water.

Nutrition

Calories: 184kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 189mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg



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Crockpot Apricot Chicken

Apricot Chicken is a super easy and incredibly delicious dinner your whole family is going to love! Sweet and savory and full of flavor the chicken is tender and juicy.

I love meals that are easy but taste amazing! Make this a complete dinner and serve with Broccoli, Rice or Potatoes.

Chicken thighs in an apricot sauce in the crockpot.

Apricot Chicken Recipe

A friend made this for all of us last summer. I was a little unsure about it because of the apricot jam in it. But I loved it! It gives the perfect balance of flavor between the apricot jam and Russian salad dressing. Trust me on this flavor combination, it is the best. The sauce has a sweetness but a spicy savoriness to it from the dressing. They combine in the most magical way.

Apricot chicken makes my busy day become stress free. It is one less thing I have to worry about and my family is happy that they get dinner! I love slow cooker set it and forget it dinners. And a miracle happened, my extremely picky eater even ate it. This child does not like anything it seems and he had seconds. If he likes it, you are going to love it!

What You Need For Easy Apricot Chicken

With ingredients that are easy to have on hand, you can throw this together on a busy day and have a delicious dinner ready when you are.

  • Apricot Preserves: You can use a low sugar apricot jam too, this creates that bit of sweet.
  • Russian Dressing: Use your favorite brand, I used Wishbone brand.
  • Dry Onion Soup Mix: This adds spices and the savory flavor. Make your own mix for incredible results.
  • Chicken Thighs: Use bone in chicken thighs, boneless or even chicken breasts.
  • Oil: Good quality high smoke vegetable oil such as canola.

How To Make Apricot Chicken in the Crockpot

The only extra step you have is to quickly brown the chicken. Remember this isn’t to cook it, just to give the skin some texture and flavor.

  1. Combine: In a medium bowl mix together the preserves, dressing and soup mix.
  2. Brown: This is optional but I highly recommend it. Generously salt and pepper the chicken. Place in a skillet that has been heated to medium high that has a good Tablespoon of oil in the bottom. Cook each side for 1-2 minutes or till good and golden.
  3. Crockpot:  Place the chicken in the bottom of the slow cooker and pour the mixture over the chicken.
  4. Cook: Cook on low for 3-4 hours or till internal temperature reaches 165 degrees.
Browning the chicken thighs, placing them in the crockpot, and pouring the sauce on top.

Tips and Variations For the Best Apricot Chicken

The wonderful thing about this chicken recipe is that it is forgiving and can be adjusted to your liking or needs. Slow cooking is just that way.

  • Chicken:  Using bone in and skin on chicken thighs will give you the juiciest chicken. You can use chicken breasts or skinless boneless chicken thighs it may not be as moist. Thighs contain the darker part of the chicken and darker meat is naturally juicer. Keeping the bone in and skin on will add even more moisture. Chicken breasts are known for being more dry and over cooking, even in sauce, can cause it to be dry.
  • Browning: Similar to searing beef, searing chicken can lock in juice and add immense flavor. It is an extra step that you do not have to do, but I highly recommend it. The chicken is just that much more divine.
  • Preserves: If you do not have apricot jam or cannot find it, there are options. You can use pineapple, mango, orange  or peach instead. Also try a mixture of apricot and peach or pineapple for a nice twist in flavor.
  • Dressing: There are times when I cannot find Russian dressing. It isn’t very often but it happens. Substituting Catalina or French Dressing will give you the same results.
  • Onion Soup Mix: Do not leave this out. It adds the flavor and savory you need in this dish. I also recommend making your own. It is super easy and simple and tastes way better than store bought!
  • Extras: To add oomph to your dish try sautéing onions and adding them to the apricot chicken. For more zip throw in fresh grated ginger, a Tablespoon of soy sauce or Dijon mustard.
  • Potatoes: For an all in one crock pot meal add baby Yukon or red potatoes with the chicken.
  • Different Protein: This slow cooker apricot chicken recipe works really well with pork chops too!

Freezing and Storing Apricot Glazed Chicken

I love dishes that make great leftovers and this chicken recipe make amazing leftovers

  • Store: If you do have leftovers place in a tightly sealed container and place in the fridge for 4-5 days. Warm up leftovers in the microwave or the stove top.
  • Freeze: Let the chicken cool and place leftovers in a freezer safe bag. Tightly seal. Freeze for up to 3 months. Let it thaw overnight in the fridge. Reheat in the microwave or on the stove top.
Apricot Chicken on top of rice with a side of broccoli on a plate.

More Slow Cooker Recipes to Try

Slow cooker or crockpot recipes are favorites that will never go out of style. Slow cooking infuses flavor into your meal and cooks it to tender juicy perfection. Sauces are rich and luscious, spices, herbs and ingredients create remarkable dishes, the whole family will love.

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Crockpot Apricot Chicken

Apricot Chicken is a super easy and incredibly delicious dinner your whole family is going to love! Sweet and savory and full of flavor the chicken is tender and juicy.
Course Dinner, Main Course
Cuisine American, Asian American
Keyword apricot chicken, chicken
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 Servings
Calories 420kcal
Author Alyssa Rivers

Ingredients

  • 1 1/2 cups apricot preserves
  • 1 cup Russian dressing I used Wishbone brand
  • 1 envelope dry onion soup mix
  • 6 bone in chicken thighs can use breasts, and boneless thighs

Instructions

  • Mix together the preserves, dressing and soup mix.
  • Place chicken in bottom of slow cooker; pour mixture over chicken.
  • Cook on Low and continue cooking for 3-4 hours.

Notes

Updated on March 30, 2021

Originally Posted on July 10, 2012

Nutrition

Calories: 420kcal | Carbohydrates: 42g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 821mg | Potassium: 930mg | Fiber: 1g | Sugar: 26g | Vitamin A: 189IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg

 



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Friday Food Bites: April 9, 2021

Taste of Westerville 2019

There’s a lot happening in the Columbus restaurant world! Here’s the latest:

  • The Taste of Westerville kicks off next week Thursday, April 15. Instead of the typical one-time tasting event, the annual fundraiser for the Westerville Chamber of Commerce will be offered as a month-long passport through May 15. Guests can purchase a booklet for $60 and have it shipped or pick it up at the Chamber’s offices, then visit participating restaurants for special dishes, tastes, and other bonuses. For more information, see the Taste of Westerville 2021 page.
  • Third Way Cafe recently renovated its coffee shop at 3058 W. Broad St. on the west side, and opened a second one inside All People Arts on the South Side, at 1865 Parsons Ave.
  • Echo Spirits Distilling Co. releases their fourth spirit, a pineapple rum, on April 15
  • It was announced this week that Chapala Mexican Restaurant will open this summer at 530 High St. in Worthington, replacing the old Bruegger’s Bagels spot
  • Lola’s Kitchen + Bar is now open downtown at 201 S. High St.
  • Talita’s Burritos & Coneys has opened a location at 30 S. Young St. downtown, joining locations in Gahanna and on Dublin Road in Columbus, plus a forthcoming one to Hayden Run.
  • Pho Le Vietnamese Cuisine has opened at 1623 Morse Rd.
  • Prior to its season opener on May 21, the Pearl Market downtown is running a series of three Mini-Markets this month. Each one runs 4-8 p.m. and will feature 7-9 vendors, live music, a food truck, and more. The markets will take place at The Nicholas (April 15), The Julian (April 23), and Slammers (April 30).

This week I’m also writing:

Want to keep up with more? Follow me on Instagram at @breakfastwithnick, check out the news archives, follow our Current Cravings, or…

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Disclaimer: Taste of Westerville is a sponsor.




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5-Minute Microwave Cake Recipe


5-Minute Microwave Cake Recipe Have you ever needed a last minute birthday cake? In this post I’ll show you how to make a homemade cake in the microwave– and I don’t mean a tiny, little mug cake. This is a full size, 8-inch cake made completely from scratch! And hey– don’t knock it till you […]

The post 5-Minute Microwave Cake Recipe appeared first on Something Swanky.



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Ahi Tuna Poke Stacks

Ahi Tuna Poke Rice Stacks with layers of chunks of sushi-grade tuna, avocado, cucumbers, spicy mayo, and rice layered in fun easy stacks.


Ahi Tuna Poke Stacks

I’ve been making my easy Spicy California Shrimp Stacks for years, but when I got my hands on some tuna, I thought I would share a tuna poke version based off my Spicy Tuna Poke Bowls. These tuna stacks are SO delish and perfect for when you’re craving sushi. They’re such a fun and easy dish that will wow your friends! Serve the stacks with some Spicy Garlic Edamame and make it a meal.

(more…)

The post Ahi Tuna Poke Stacks appeared first on Skinnytaste.



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Mongolian Chicken

Mongolian Chicken is coated chicken tossed in a sweet savory sauce that is better than take out!  This simple recipe is the beginning to tasty dinner in minutes.

Just like my Mongolian Beef, this tastes amazing and is easy. Serve it over a bowl of rice with Egg Rolls and Wontons for a dinner out, from home!

Chicken and green onions sauteed in a wok.

Easy Mongolian Chicken

Inspired by my Mongolian Beef, this Mongolian chicken has all the flavor and richness, but with chicken! I like to use chicken because it can be a lot cheaper than beef, it is better for the heart and taste and texture just work. My family loves this dish. It is a favorite since it has just enough sweet and savory that makes it so good! We usually do not have leftovers, which is bummer because they are just as good if not better than when we have it fresh.

The “Mongolian” flavor comes from Taiwan and does not have anything to do with Mongolia. But that does not stop this dish and others like it from being one of America’s favorite. You have to try Mongolian chicken noodles, Mongolian Beef and Broccoli and these that are cooked in the slow cooker with beef or chicken.

Ingredients for Chinese Chicken

Basic ingredients combine quickly to make a fabulous dinner that is divine.

  • Chicken Breasts: Cut your chicken into bite sized pieces of equal proportions.
  • Cornstarch: This coating adds texture to the chicken and helps thicken the sauce.
  • Olive Oil: For cooking the chicken.
  • Chicken Broth: The base of the sauce.
  • Brown Sugar: You can either use light or dark brown sugar.
  • Soy Sauce: Use low sodium soy sauce if you would like.
  • Hoisin Sauce: Classic Asian sauce that adds a bit of sweet and salty.
  • Sesame Oil: This is a great finishing oil that adds flavor.
  • Cornstarch: Thickening agent that works without adding flavor.
  • Sesame seeds and Green Onions: These are optional but add color and flavor.

How to Make Mongolian Chicken

Quick and easy you will love this better than take out dinner. You will love how fast it is and your family will love the flavor.

  1. Chicken: In a ziplock bag add the chicken and cornstarch and shake to coat.
  2. Sauté: Using a large skillet or wok over medium high heat, add the olive oil. Working in batches add the chicken and fry each side until golden
  3. Sauce: In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil and cornstarch. Pour over the Chicken and cook for 2-3 minutes until sauce starts to thicken.
  4. Serve: Serve with sesame seeds and green onions.

Coating the chicken, adding sauce and sauteing it in a pan.

Tips and Variations for the Best Mongolian Chicken

This is super simple to make and super delicious. Sure to be a family favorite.

  • Chicken: Coating the chicken in cornstarch and then stir frying it crisps it up perfectly. You can use chicken breasts or chicken thighs.
  • Vegetables: This is one of the best ways to vary the recipe. Although this is usually served by itself it is awesome with vegetables. Try broccoli, mushrooms, peppers, zucchini, carrots, water chestnuts or sugar snap peas.
  • Spicy:  Add a bit more heat by adding siracha, red pepper flakes or fresh ginger.
  • Serve: Serve over rice, brown rice, stir fry noodles, or even zoodles.

Storing Leftovers

Leftovers are a beautiful thing when it comes to Mongolian chicken. I like to make a double batch so I have enough for at least two meals.

  • Leftovers: This is almost better the second day. Leftover will keep for up to 4 days and can be reheated in the microwave or on the stove top.
  • Freezing: Once the Mongolian chicken has completely cooled, place it in an airtight container or freezer bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator. Microwave or reheat in a skillet or wok.

Mongolian chicken in bowl with rice.

More Asian Recipes to Love

There is nothing better than making your own take out. It is awesome. You can make it to your liking adding or substituting ingredients. Make it spicier or more milder. And cooking your own is much healthier and cheaper. I have all the best recipes that are tried and true right here.

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Mongolian Chicken

Mongolian Chicken is coated chicken tossed in a sweet savory sauce that is better than take out!  This simple recipe is the beginning to tasty dinner in minutes.
Course Dinner, Main Course
Cuisine Asian American
Keyword mongolian chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 262kcal
Author Alyssa Rivers

Ingredients

  • 1 pound chicken breasts cut into 1 inch pieces
  • 1/4 cup cornstarch
  • 2 Tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 Tablespoon brown sugar
  • 3 Tablespoons soy sauce
  • 1 Tablespoon hoisen sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • sesame seeds and sliced green onions for garnish

Instructions

  • In a ziplock bag add the chicken and cornstarch and shake to coat. In a large skillet or wok over medium high heat, add the olive oil. Working in batches add the chicken and fry each side until golden.
  • In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Pour over the chicken and cook for 2-3 minutes until sauce starts to thicken. Serve with sesame seeds and green onions.

Nutrition

Calories: 262kcal | Carbohydrates: 13g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1060mg | Potassium: 481mg | Fiber: 1g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg



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Beyond Breakfast: Little Ladies Soft Serve

Columbus is rich in good ice cream, from heavy-hitters like Jeni’s and Graeters to heritage brands like Johnson’s and smaller shops like Mardi Gras, Cream & Sugar, and Double Happy. These are all worth seeking out, but sometimes it’s nice when the ice cream comes to you.

A couple years ago we learned about a family-run food truck whipping up delicious (and highly Instagram-able) soft serve and sundaes, and finally last summer, when we were all looking for socially distanced treats during the pandemic, we caught up with Little Ladies Soft Serve parked outside Bleu & Fig in Clintonville.

And we pretty much haven’t looked back.



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Creamy Tuscan Garlic Shrimp

Tuscan Garlic Shrimp is the most amazing creamy shrimp dish. A creamy garlic parmesan sauce with spinach and sun-dried tomatoes creates an unforgettable restaurant quality meal right at home!

This delish dish comes together in about 30 minutes. Make a full meal and serve it with a Salad, Green Beans and Bread.

Tuscan Garlic Shrimp in a pan ready to eat.

Creamy Garlic Shrimp

If you love shrimp and a creamy garlic parmesan sauce then this recipe is going to become your new favorite! It comes from one of my top recipes,  the original Creamy Tuscan Garlic Chicken. The sauce is absolute perfection. Every single time I make it I am reminded of how good it is. This is a tried and true recipe that I use again and again!

The best part about this meal is that it is made in under 30 minutes and tastes like it came out of a five-star restaurant. The shrimp cook in just a matter of minutes and the creamy sauce on top is to die for. The addition of sun-dried tomatoes and spinach makes this sauce more unique and is perfect served over a heaping pile of pasta! This dish is absolutely fantastic. The creamy sauce in this recipe is going to blow your family away. You are going to love this meal just as much as we did!

What is Tuscan Style Food?

Tuscan food is based on the idea of poor cooking. This means simple meals that are inexpensive and could easily be made in large amounts. It is not elaborate or complicated and uses high quality ingredients and natural flavors. Lots of garlic and herbs and spinach and sun-dried tomatoes. This Creamy Tuscan Garlic Shrimp is just that.  Simple, fresh, full of flavor and can feed a lot. It is easy to double and feed any more as well. This sauce and type of cooking are so incredible, if you love this you are going to love these others. Creamy Tuscan Italian Sausage, Tuscan Garlic Scallops, Tuscan Pasta Salad, Stuffed Tuscan Garlic Chicken, and Insanely Good Creamy Tuscan Garlic Salmon. This is only the beginning, check my blog for more Tuscan inspired dishes.

What You Will Need For Tuscan Shrimp

You can use frozen or fresh shrimp and have an impeccable results. I like to buy them already peeled and deveined for faster prep.

  • Shrimp: Use large shrimp that are peeled and deveined.
  • Garlic: Minced garlic cloves.
  • Olive Oil: Adds flavor and cooks the shrimp beautifully
  • Heavy Cream: Totally worth the few extra calories. It provides a smooth rich sauce.
  • Chicken Broth: Gives flavor and breaks up the heaviness of the cream.
  • Garlic Powder: Helps provide that extra punch of garlic flavor.
  • Italian Seasoning: The Best combination of seasonings. Make your own here, and keep it handy, it goes with everything.
  • Parmesan Cheese: Freshly grated for flavor and a bit salty tang.
  • Spinach: Adds color, texture and flavor.
  • Sun-Dried Tomatoes: Use jarred sun-dried tomatoes that have been drained.

How To Make Creamy Tuscan Garlic Shrimp

This comes together in 30 minutes and then dinner is ready! Perfect for busy nights and lazy weekends.

  1. Shrimp: In a large skillet add olive oil and cook the shrimp and garlic on medium high heat for 2-3 minutes or until pink. Remove shrimp and set aside on a plate.
  2. Sauce: Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
  3. Add: Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt.
  4. Combine: Add the shrimp back to the pan and serve over pasta if desired.

Sauteing the shrimp, making the cream sauce and adding the ingredients all together.

Pro Tips for The Best Creamy Tuscan Garlic Shrimp

Shrimp is easy to cook with and this sauce is to die for, so what are you waiting for, make this tonight!

  • Shrimp: I like to use fresh shrimp as much as I can, it brings the best flavor. You can take the tails off before you cook them so that the tuscan shrimp is easier to eat. Remember to cook the shrimp just till it’s pink all over. You do not want to overcook it, it can become rubbery. Another reason I don’t like to use precooked shrimp. It can be easily overcooked. If you do use frozen, let it thaw in the fridge or use the quick thaw method that is printed on the back of the package.
  • Heavy Cream: You really do not want to trade out the heavy cream for half and half in this dish. Half and half has added sugar for one. And it will create a thinner sauce that you will have to add a thickener too. Your creamy tuscan sauce will not be as creamy. Truly the heavy cream is the best way to go.
  • Saute: If you want a richer flavor to your shrimp sauté the shrimp in butter instead of olive oil. Oh my!
  • Spinach: I like to cut or break off the stems from the spinach so I don’t have any of the hard stem parts in my sauce. This is an extra step that you do not have to do. Just a personal preference.
  • Sun Dried Tomatoes: Use the jarred sun dried tomatoes , drain them but do not rinse them.
  • Serve: This incredible on its own but we love it served over a bowl of freshly cooked noodles.

Upclose picture to see the creamy tuscan garlic shrimp and the incredible texture.

Storing Leftover Tuscan Shrimp

This Garlic shrimp dish is best fresh, but leftovers are just as good. They will keep in the fridge for up to 4 days in a tightly covered container. Warm up slowly on the stove. Microwaving can make the shrimp rubbery if it is overheated. I do not recommend freezing this as the cream sauce will not reheat well.

Tuscan shrimp tossed with noodles in a bowl.

More Delicious Shrimp Pasta Recipes

Shrimp is super easy to cook and cooks up fast, making it a great option when you need dinner quick. It pairs super nicely with all sorts of different spices and flavors making it very versatile. Shrimp has a mild flavor that does not over power or taste fishy. It can be a bit tricky to cook in the fact you do not want to over cook it and make it rubbery. But try these tried and true recipes and you will have success every single time!

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Creamy Tuscan Garlic Shrimp

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Tuscan Garlic Shrimp is the most amazing creamy shrimp dish. A creamy garlic parmesan sauce with spinach and sun-dried tomatoes creates an unforgettable restaurant quality meal right at home!
Course Dinner, Main Course
Cuisine American, Italian, Italian American
Keyword creamy garlic tuscan shrimp, tuscan garlic shrimp
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 532kcal
Author Alyssa Rivers

Ingredients

  • pounds large shrimp peeled and deveined
  • 3 garlic cloves minced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach chopped
  • ½ cup sun-dried tomatoes

Instructions

  • In a large skillet add olive oil and cook the shrimp and garlic on medium high heat for 2-3 minutes or until pink. Remove shrimp and set aside on a plate.
  • Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
  • Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  • Add the shrimp back to the pan and serve over pasta if desired.

Video

Notes

Updated on March 28, 2021

Originally Posted on March 18, 2018

Nutrition

Calories: 532kcal | Carbohydrates: 12g | Protein: 43g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 519mg | Sodium: 1693mg | Potassium: 747mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1795IU | Vitamin C: 17.6mg | Calcium: 468mg | Iron: 5.4mg

 



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Chicken Bacon Garlic Alfredo Roll Ups

Alfredo Roll Ups are cheesy, perfectly portioned servings of deliciousness. This is going to be one of the best meals you will ever make!

Anything with lasagna noodles is just fun to make and delightful to eat! You have to try these favorites, Classic Lasagna, Zucchini Lasagna and Lasagna Soup!

Chicken Bacon Garlic Alfredo Roll ups on a plate.

Easy Chicken Alfredo Roll Ups

Some things I make on the blog that I really hope everyone tries. This is one of those recipes. I have already made it twice in one week. And because I loved it so much I invited my family over for Sunday dinner. They had to experience how amazing this meal was, and they could not get enough. This will turn your ordinary roll ups upside down. It is different, creamy, decadent and full of flavor!

It all started with these Alfredo Roll Ups. An early recipe on the blog that I’ve been tweaking over the years and have now perfected. The homemade alfredo sauce is absolutely perfect,  I promise you won’t find a better one out there. Then I added the bacon, because bacon makes everything better. It was a simple addition that turned these into divine individually portioned bites of heaven. This is a dish the whole family will love! I bet you will make them again and again!

Ingredients for Chicken Roll Ups

All of these ingredients can be easily found at the grocery store. I used a rotisserie chicken or use chicken from this incredible whole chicken in the instant pot recipe. So good!

  • Lasagna Noodles: Precooked but just to al dente. Drain and rinse your noodles in cold water and separate to avoid sticking together.
  • Chicken: Cooked and shredded. Rotisserie chicken works well here.
  • Bacon: Cooked and crumbled, use the air fryer for a quick way to cook your bacon.
  • Mozzarella Cheese: Grated, but shred your own to avoid cheese that has anti caking agents on it.

Garlic Alfredo Sauce Ingredients 

  • Butter: Adds a bit of salt and tons of flavor.
  • Heavy whipping Cream: Creates a creamy decadent sauce.
  • Cream Cheese: Not only adds flavor but helps to thicken it as well.
  • Garlic: Freshly minced garlic works best.
  • Garlic Powder: This will add more flavor without the chunks.
  • Italian seasoning: A great seasoning with all the best herbs. Make your own here.
  • Salt and Pepper: Add to taste
  • Parmesan Cheese: Grated fresh will give you the best flavor.

How to Make Chicken Lasagna Roll Ups

This may seem hard, but it is not! It is actually quite simple. My kids love to help me roll the noodles up, they also love to eat the filling.

  1. Prep: Preheat the oven to 350 degrees. Spray a 9×13 inch pan with cooking spray and set aside.
  2. Cook: In a large pot cook the lasagna noodles according to the package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
  3. Alfredo: In medium saucepan add butter, heavy whipping cream and cream cheese. Cook over medium heat and whisk until melted.
  4. Season: Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth.
  5. Cheese: Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  6. Bottom of Pan: Line the bottom of the 9×13 pan with 1 cup of the alfredo sauce.
  7. Layer Noodles: Spread 2 Tablespoons of the alfredo sauce over each noodle. Take 1/8th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 tablespoons shredded cheese.
  8. Roll it: Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.
  9. Cover: Once they are all in the pan, pour the remaining alfredo sauce over the top and sprinkle with the remaining cheese.
  10. Bake it: Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

Placing alfredo chicken and bacon on lasagna noodles and then rolling them up.

Tips for the Best Chicken Alfredo Roll Ups

These roll ups are absolutely divine. They are fun and different and are going to be a family favorite for sure.

  • Noodles: Make sure you cook your noodles al dente. You want them to soft and pliable but firm enough to roll. I do not recommend using no boil noodles. They just do not work with this recipe.
  • Chicken: This is a great recipe to use up extra chicken you may have from another dinner. I like to cook thighs and breasts in the air fryer to use for recipes. They both would be amazing in this recipe.
  • Cheese: Mozzarella is a classic cheese for this lasagna dish, be sure to grate your own. It will melt easier and more evenly. Other cheese you could use is provolone or gouda.
  • Alfredo Sauce: If you want a lighter alfredo you can use half and half, it will still you all the flavor and creaminess. Also try subbing out the parmesan for romano, asiago or pecorino romano.
  • Cover while cooking: If you are worried about the noodles exposed edges becoming crunchy, cover the dish with foil before placing it in the oven. Everything is already cooked so you essentially you are heating the insides. Uncover the roll ups the last 5-10 minutes to brown the cheese.

Baked chicken bacon alfredo roll ups in a pan.

Double it and Freeze!

One of the best things about this meal is that it is so easy to prep ahead of time and or freeze for another day. Since I am making one batch of these roll ups, I might as well make two. It is just as easy and i can freeze one to have later or to give away. It just makes sense.

  • Make ahead:  Make these chicken bacon alfredo roll ups up to a day ahead and place in the fridge tightly covered. When ready to bake, remove from fridge half hour before cooking. Bake for regular time and uncover the last 5-10 minutes.
  • Freeze: To freeze, make the chicken bacon roll ups and place in the pan. Tightly cover with plastic wrap and then with foil. Freeze for up to 2 months. Remove from freezer and let thaw in the fridge. Bake as directed. Note: Dairy does not freeze well so you might notice a bit of separation in the sauce. It will not change the flavor, just the look.  It is totally normal and still good to eat.
  • Leftovers: Store leftovers in the fridge for up to 5 days. Reheat in the microwave.

Scooping out a lasagna roll up out of the pan.

More Roll up Fun to Have with Your Food

Rolling your food up isn’t just a fun way to play with your food, it is a fun way to eat your food too. You can either unroll them bite by bite or just cut into them. Roll up food can include so many different foods from sweet to savory. If you want to have more fun with your food, try these tried and true roll up recipes today!

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Chicken Bacon Garlic Alfredo Roll Ups

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Chicken, Bacon, and cheese all rolled up into perfect portions and topped with the BEST homemade garlic alfredo sauce!  One of the best meals that you will make!
Course Dinner, Main Course
Cuisine Italian American
Keyword chicken alfredo roll ups, chicken bacon garlic alfredo roll ups, chicken roll ups
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 859kcal
Author Alyssa Rivers

Ingredients

  • 8 Lasagne noodles
  • 2 cups chicken cooked and shredded, I used rotisserie
  • 1 pound bacon cooked and crumbled
  • 2 cups mozzarella cheese shredded

Garlic Alfredo Sauce:

  • 1/2 cup butter
  • 1 pint heavy whipping cream 2 cups
  • 4 ounces cream cheese
  • 1/2 teaspoon garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup parmesan cheese grated

Instructions

  • Preheat oven to 350 degrees. Spray an 9×13 inch pan with cooking spray and set aside.
  • Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
  • In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  • Line the bottom of the 9×13 inch pan with 1 cup of the alfredo sauce.
  • Spread 2 Tbs of the alfredo sauce over each noodle. Take 1/8th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 Tbs shredded cheese.
  • Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.
  • Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

Notes

Updated on March 27, 2021

Originally Posted on July 13, 2015

Nutrition

Calories: 859kcal | Carbohydrates: 25g | Protein: 26g | Fat: 73g | Saturated Fat: 38g | Cholesterol: 205mg | Sodium: 1005mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1741IU | Vitamin C: 1mg | Calcium: 359mg | Iron: 1mg

 



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Mini Cassata Siciliana Cakes

The classic Italian cake Cassata Siciliana shines as a traditional favorite at Easter. This version uses a muffin pan to create individual servings. 

I'm squeezing in one more Easter recipe before the holiday on Sunday. I've wanted to explore Cassata Siciliana for more than 2 years now! There are a few different versions with varying instructions, but this one with its marzipan cover is an Easter classic. The green is so springy and the candied fruit adds a pop of color that is irresistible to my eye.

When I began this recipe, I'd planned to make it as a single cake using a deep dish pie pan. I guess my pan grew legs and walked off, and it remains MIA. My improvisation involved a jumbo muffin tin to make 6 little cakes. They're just the cutest! Now I'm almost glad that I couldn't find that pie pan. (Almost.)

Continued, click to read more…



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