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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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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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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Air Fryer Whole Chicken

Air Fryer Whole Chicken is going to change the way you do chicken! Super easy, it comes out perfectly tender, juicy and full of flavor!

Air frying is an easy way to get dinner done, and done right! Serve with Potatoes, Salad, and some Rolls for a winner, winner, chicken dinner!

 

A whole chicken covered with herbs in an air fryer basket.

The Best Air Fryer Whole Chicken

Everyone loves those succulent rotisserie chickens you can buy at the grocery store. You pick one up and you can do so many things with it. Well, I have the perfect recipe that completely puts those rotisserie chickens to shame. Air frying a whole chicken, is super easy and it gives you this incredible crispy full of flavor outside. And tender, juicy, flavorful inside. I used to be intimidated by cooking a whole chicken, but it is so easy and the air fryer guarantees delish results every time.

Air frying whole chicken is also cheaper than buying one and you can have it on your time. I also love the fact that I can customize the spices if needed to. My whole family loves this chicken and I can use it so many different ways. Use the chicken all by itself or use it to make soups, casseroles, wraps, and more. You have to try this air fryer chicken recipe today!

What You Need For Air Frying

With just a few ingredients, you can have a rotisserie style chicken in no time. Change up the seasonings to your likings.

  • Whole chicken:  4-5 pounds and with the giblets removed.
  • Olive Oil: For coating the chicken to help it fry and the seasoning to stick.
  • Italian Seasoning: A wonderful combination of spices that will are delicious on chicken. You can make your own here.
  • Garlic Powder: Garlic and chicken are a good match, they will taste incredible.
  • Paprika: Adds color and flavor to the chicken.
  • Salt and Pepper: Add to taste.

How To Air Fry A Whole Chicken

You are going to love how hands off this chicken is. Just flip it once and you end up with impeccable juicy chicken every time.

  1. Prep the Chicken: Rub the chicken with the oil.
  2. Seasoning:  In a small bowl combine Italian seasoning, garlic powder, paprika and salt and pepper. Rub all over the chicken
  3. Air Fry: Place the chicken breast side down in the air fryer. Cook at 360 degrees for 30 min.
  4. Flip: Turn the chicken and cook for an additional 30 minutes or until the chicken reaches an internal temperature of 165 degrees.

Seasoning the chicken, cooking it and flipping it in the air fryer.

Tips For Tender and Juicy Whole Chicken

Truly air frying a whole chicken could not be any easier. And with just a few tips you can have the best chicken ready in about an hour.

  • Pat It Dry: After you remove the giblets from the inside, pat the chicken dry. This will help the oil and seasonings stick to the chicken. It will also crisp the skin up better because if there is extra moisture on the skin it will just steam.
  • Season: When you season the chicken, do it generously and completely. You want to cover the bird well so it will taste amazing all over.
  • Internal Temperature: This is super important, you want to cook the chicken till it 165 degrees inside. Insert the meat thermometer into the thigh area of the chicken and away from the bone. The temperature will continue to rise 1-3 degrees after the chicken is removed.
  • Start with Breasts down: You will want to place your chicken breast side down at first. This will help the juices keep the white, drier part of the chicken juicier as it cooks. Starting with the breasts up will result in a drier bird.
  • Flip: But you do want to flip the chicken halfway through to make sure the skin gets crispy all over. Trust me you don’t want to miss that step.
  • Let it Rest: Once the chicken is done, you can either leave it in the basket and cover or remove and place on a cutting board and tent the chicken with foil. Let the chicken rest 10-15 minutes to allow the juices to reabsorb in to the meat before cutting.

Variations of Seasonings

With this recipe being so easy, it also amazingly customizable and you can use the chicken in so many ways. Depending on what you want to use it for, your spices and seasonings can be changed up.

  • Mexican: If you are using it in Mexican dishes, use cumin, chili powder, garlic, smoked paprika and even a taco or fajita seasoning blend.
  • Italian: For a more Italian flavor, keep the Italian seasoning, and add some extra oregano and basil
  • Dry Rub: Use ranch or Italian dry dressing as a rub with the olive oil or this French onion soup mix would be incredible.
  • Mix it Up! Other ideas include lemon pepper, Asian 5 spice, or any other flavoring you think will be good.

How to Serve Air Fryer Chicken

Possibilities are almost endless, besides being delicious on its own, this chicken taste scrumptious in so many things.

Sliced juicy chicken on a plate with a wedge of lemon.

More Chicken Dinners to Love

Chicken for dinner is one of the best things you can have. It is easy to cook, super versatile and good for you too. Lower in fat and calories it is a favorite protein among everyone. I always have chicken in the freezer and I usually don’t go home from the store without buying some. Because it is so fast to cook, it is awesome for those busy nights and you can dress it up so easily to make it super fancy if you need to. BBQ, baked, fried, it does not matter how you cook it, I have a recipe for you.

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Air Fryer Whole Chicken

Air Fryer Whole Chicken is going to change the way you do chicken! Super easy, it comes out perfectly tender, juicy and full of flavor!
Course Dinner, Main Course
Cuisine American
Keyword air fryer chicken, air fryer whole chicken
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 People
Calories 327kcal
Author Alyssa Rivers

Ingredients

  • 1 (4-5) pound whole chicken giblets removed
  • 2 Tablespoons olive oil
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt and pepper

Instructions

  • Rub the chicken with the oil. In a small bowl combine italian seasoning, garlic powder, paprika and salt and pepper. Rub all over the chicken.
  • Place the chicken breast side down in the air fryer. Cook at 360 degrees for 30 minutes.
  • Flip the chicken and cook for an additional 30 minutes or until the chicken reaches an internal temperature of 165 degrees.

Nutrition

Calories: 327kcal | Carbohydrates: 1g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 96mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg



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Chicken and Waffles

Chicken and Waffles are known as soul food, these will truly feed you belly and soul! Tender fluffy waffles are topped with crunchy fried chicken and smothered in syrup of choosing!

Chicken and Waffles make a great brunch or dinner! Serve these up alongside my famous Air Fryer Fries, mouth watering Fruit Salad and fresh Strawberry Lemonade.

Syrup being poured over chicken and waffles.

Chicken and Waffles From Scratch

For my sister in law’s birthday dinner she requested chicken and waffles.  So of course I was on the hunt for the best chicken and waffles recipe.  And I found it. This is tried and true so amazing. Everyone knows that the fried Chicken at Roscoes is one of the best and has so much flavor, well I’ve been able to recreate that!  This recipe has incredible flavor and tastes just like Roscoes!  Paired with my light and fluffy homemade waffles and we had a winner winner chicken dinner on our hands. The birthday dinner was a huge success and now it’s your turn to make these incredible Chicken and Waffles!

Most associate Chicken and Waffles with the south, they call it a southern comfort food. But the actual history of where this amazing combination comes from is varied. This filling dish was made popular in L.A. and Harlem in the early 1900’s. Where ever it came from, we are just glad it did! With variations from spicy, to sweet to savory, there is no wrong way to make Chicken and Waffles, so let’s get busy!

Easy Chicken and Waffles Ingredients

  • Chicken Pieces: I used legs and thighs.
  • Buttermilk: Key to getting juicy tender chicken. If you don’t have buttermilk, make your own here.
  • Salt and Pepper: Add to taste.
  • Self-rising Flour: This has baking powder and salt already added to it which helps the breading be light and crispy.
  • Seasoning Salt: Incredible flavor all in one seasoning.
  • Salt: Regular salt to help balance the flavors.
  • Louisiana Chicken Seasoning:  This is optional, can substitute out or not use.
  • Garlic Powder: Creates great flavor and kick.
  • Onion Powder: Another way to add flavor without bulk.
  • Oil for Frying: Use a high smoke oil such as peanut oil.
  • Homemade Waffles:  Here is the link for the best waffles for chicken and waffles.
  • Honey Cinnamon Butter: Just like Texas Roadhouse butter but better!
  • Homemade Maple Syrup: Since you are making it from scratch you can customize it for your chicken and waffles.

Let’s Make Fried Chicken and Waffles!

  1. Marinate: In a large bowl add the chicken, buttermilk and salt and pepper. Marinate for at least an hour up to overnight.
  2. Dredge: In a different bowl combine the flour, seasoning salt, Louisiana chicken seasoning, garlic powder and onion powder.
  3. Prep: In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees.
  4. Coat: Take the chicken out of the buttermilk and coat with the flour mixture. Add to the oil to pan.
  5. Fry:  Fry for about 4 minutes on each side until golden brown and 165 degrees internal temperature.
  6. Waffles: Make the waffles according to the instructions. Top the waffles with the chicken and serve with honey cinnamon butter and maple syrup if desired.

Marinating, breading and frying chicken.

Tips For The Best Chicken and Waffles

Seriously, this is one of the best combinations of foods, that sound like they should not go together. Waffles are a breakfast food and fried chicken is a dinner food. However these two got together, we are just glad they did. It is a fun meal that makes for good conversation.

  • Brine: To get the juiciest and most tender chicken, marinate the chicken in the buttermilk brine for at least 6 hours but no more than 24 hours.  This will take planning but it will be so worth it. Through it together in the morning or the night before and then cook it up.
  • Chicken: I used legs and thighs in this recipe because they stay tender and moist the best. You can also use chicken breast tenders or wings. I do not recommend using a full breast as they take longer to fry and can dry out easily.
  • Coat it Well:  Really coat the flour well trying to get it completely covered. This will create that yummy crunchy coating.
  • Don’t Overcrowd: Do not fry too many pieces at once, they won’t cook evenly and it will drop your oil temperature down too low to fry properly. Use a frying thermometer if you have one.
  • Let it Rest: After you have dredged the marinated chicken in the flour set it on a wire rack and let it rest for 15 minutes. This will allow the flour to really set into the nooks and crannies of the chicken. This way the flour coating doesn’t fall off as much in the frying process.
  • Cook Chicken First: It is so much easier and better to try to keep the chicken warm while you cook the waffles then the other way around. Heat your oven to 200 degrees and place the chicken on a wire rack on a cookie sheet and place in the oven when done frying. This will keep the chicken warm while waffles cook.

Mixing the eggs and dry ingredients for waffles and then pouring the batter in a waffle iron.

How To Serve Homemade Chicken and Waffles

There are multiple ways to serve chicken and waffles and none of them are wrong. It all depends on what you prefer, sweet, spicy, savory or all of the above.

  • Sweet: Straight up maple syrup or honey are favorite toppings for those who love the sweet combination. Adding the cinnamon honey butter also adds a bit of sweet and that lovely hint of cinnamon.
  • Spicy: If you like a little bit of heat add chili powder or even better chipotle chili powder to some of your honey or maple syrup and pour over it. You can also add a bit of your favorite hot sauce to the mix.
  • Savory: The Pennsylvania dutch serve their chicken and waffles with gravy. A basic chicken gravy, white gravy or flavored with a bit of spicy mustard all are awesome!

Storing Leftovers

  • Waffles: Leftover waffles that you will eat right away can be placed in a bag and kept at room temperature. You can also store leftover waffles in the freezer for up to 2 months.
  • Chicken: Keep leftovers in the fridge for up to 4 days. Reheat in the microwave or oven. Chicken can also be frozen and kept for 2 months. Thaw in the fridge and reheat as desired.

Chicken and waffles on a plate with cinnamon butter, syrup with a bite on a fork.

More Chicken Recipes to Try

Chicken is a favorite in our household. It doesn’t matter how I cook it usually, they all love it. It is so versatile. Just about every cuisine out there has chicken dishes that amazing. Italian, Mexican, Chinese, and I could keep going. Chicken is a fairly healthy protein that is a go to for those who are striving to be healthier. When you need a good dinner that is filling and delicious reach for one of these favorite chicken recipes.

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Chicken and Waffles

Chicken and Waffles are known as soul food, these will truly feed you belly and soul! Tender fluffy waffles are topped with crunchy fried chicken and smothered in syrup of choosing!
Course Dinner, Main Course
Cuisine American
Keyword chicken and waffles
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People
Calories 911kcal
Author Alyssa Rivers

Ingredients

Chicken

  • 2 pounds chicken pieces (I used thighs and legs)
  • 3 cups butter milk
  • salt and pepper
  • 2 cups self-rising flour
  • 2 Tablespoons Seasoning Salt
  • 2 Tablespoons salt
  • 1 teaspoon Louisiana chicken seasoning optional
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • oil for frying

Waffles

  • 2 large Eggs
  • 1 ½ cups Milk
  • ½ cup Vegetable Oil
  • 2 cups Flour
  • 4 teaspoons Baking Powder
  • 1 teaspoon Vanilla
  • 1/4 teaspoon Salt

Instructions

Making Chicken

  • In a large bowl add the chicken, buttermilk and salt and pepper. Marinate for 1 hour or overnight.
  • In a large bowl combine the flour, seasoning salt, salt, Louisiana chicken seasoning, garlic powder and onion powder.
  • In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees.
  • Take the chicken out of the buttermilk and coat with the flour mixture. Add to the oil to fry.
  • Fry for about 4 minutes on each side until golden brown and 165 degrees internal temperature.

Making the Waffles

  • Preheat your waffle iron. In a medium sized mixing bowl beat the eggs.
  • Add in milk, vegetable oil, flour, baking powder, vanilla and salt. Mix until combined.
  • Spray waffle iron with cooking spray. Pour about 1/4-½ cup batter in the waffle maker and cook until golden brown. Serve with homemade maple syrup and cinnamon butter if desired.

Nutrition

Calories: 911kcal | Carbohydrates: 111g | Protein: 26g | Fat: 40g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 7394mg | Potassium: 976mg | Fiber: 4g | Sugar: 14g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 529mg | Iron: 5mg

 



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Greek Meatballs (Keftedes)

Greek Meatballs also known as Keftedes, are full of flavor and super delicious. These have all the greek flavor and super easy to make!

Greek food is so good, make this a full greek meal and serve this dish with some Greek sides. Try my tried and true Pasta Salad or Green Salad and then top it off with some sweet Baklava.

Greek meatballs on a plate with pitas, cucumbers, tomatoes, and tzatziki sauce.

Greek Meatballs

Greek meatballs or keftedes, are tender, juicy meatballs that are often served as an appetizer on what’s known as a meze platter. Usually they are served with pita bread, greek olives, cucumbers, onions, and almost always, tzatziki sauce. Although they are an appetizer, these are so good you could make a meal out of them. Use the meatballs instead of chicken in gyros or sliders. Super delicious.

Traditional keftedes are usually made with ground beef and ground lamb. I used ground pork instead of lamb which can sometimes be hard to find. It will still give you that tender juicy inside and tons of flavor. Do not be afraid to use the mint in these meatballs. Mint is traditional herb used in Greek cooking and it pairs beautifully with the other spices and herbs. You and your whole family are going to love these Greek Meatballs!

Ingredients for Easy Greek Meatballs

Use extra lean ground beef and pork so that the meatballs are not too fatty. If you can use find fresh mint and parsley that works best, but you can use dried if unable to find. Just reduce the amount by about 1/3.

  • Ground Beef: Use extra lean or lean ground beef to reduce the amount of grease.
  • Ground Pork: Using pork as well adds a ton of flavor, do not skip this.
  • Breadcrumbs: Adds moisture and helps the meatballs to be tender.
  • Egg: This is a binder that keeps it all together.
  • Red Onion: Brings flavor and a bit of texture. Finely mince or grate.
  • Garlic Cloves: Minced finely or grated.
  • Fresh Parsley: If you cannot find fresh use about 2/3 the amount of dried.
  • Mint Leaves: It adds a classic greek flavor, but will not be minty.
  • Dried Oregano: Another stable in Greek cooking.
  • Salt and Pepper: Add to taste.
  • Milk: Adds moisture and acts as a binder.
  • Olive Oil: For cooking the meatballs in.
  • Flour: Rolling them in flour helps hold it together and gives a nice flavorful coating to the outside that browns and crisps while keeping the inside tender and moist.

Optional Toppings! 

  • Pita Bread: Buy your pitas or make this flavorful homemade Naan that will work and tastes amazing!
  • Cucumbers: Sliced and diced, adds a great fresh flavor.
  • Red Onion: Thinly slice the red onions.
  • Tzatziki Sauce: Make your own tzatziki sauce that is super easy and absolutely divine.

How to Make Greek Meatballs Keftedes

These keftedes may look complicated, but they could not be simpilier. Combine, cook and enjoy!

  1. Combine: In a medium sized mixing bowl combine the ground beef, pork, breadcrumbs, egg, onion, garlic, parsely, mint, oregano, salt, pepper and milk. Mix until it is all incorporated.
  2. Form: Shape into 2 inch meatballs.
  3. Heat: Add the olive oil to a medium sized skillet and turn to medium high heat.
  4. Roll and Cook: Roll the meatballs in the flour and place them in the pan. Cook on each side until no longer pink.
  5. Serve: Serve with pita bread, cucumbers, tomatoes, and tzatziki if desired.

Making the meatballs, rolling it in flour and frying in oil.

Tips and Variations For the Best Greek Meatballs

Greek meatballs are not like other meatballs. Their flavor is distinctly Greek. Served with the tzatziki and pitas it just makes them delicious.

  • Shape: Use an ice cream or cookie scoop to form your meatballs so they are all the same size. This way the keftedes will cook at the same rate and time. If you do not have a scoop use a spoon to make the roughly the same size.
  • Roll it: To keep the meatball mixture from sticking to your hands, grease them with a bit of cooking spray.
  • Mix It: To really mix up the meat mixture use a food processor. This will also help grind up the onion and garlic really infusing it into the meatballs. Everything gets mixed up really well and evenly with a food processor.
  • Mint: If you cannot find mint you can use fresh basil instead. Basil is often substituted for mint when you cannot find it. Dried mint or basil will also work if you cannot find fresh.
  • Let it sit: To allow the flavors to really saturate and infuse into the meat mixture, make it at least an hour or more ahead of time. Cover it tightly and place in the fridge for up to 4 hours a head of time.
  • Lemon: Add some fresh lemon juice to the mixture to brighten the meatballs and add a little bit of zing.
  • Flour: Rolling the meatballs in the flour before frying keeps the meatballs moisture and juices locked in. The flour almost creates a barrier. It also adds a nice crust that creates a delicious texture to each and every bite! Be sure to shake off excess, however, you do not want them to be caked in it.
  • Toppings: Also serve with tomatoes, feta and greek olives.
  • Grate: The best way to distribute the onion flavor without chunks is to grate the onion. If you do not have red onion, yellow onion will work just fine. I prefer the extra bit of bite from the red onion however.

 

 

Meatballs in the skillet browned and ready to serve.

How to Bake Greek Meatballs

If you need to make a ton of meatballs for a large crowd you can bake a large batch in the oven. Preheat the oven to 375 degrees and line a baking sheet with aluminum foil. Lightly spray the aluminum foil. Place the meatballs on the baking sheet and coat them with just a little bit of cooking spray. Bake the meatballs in the oven for about 20-25 minutes until they are brown and fully cooked. The internal temperature should register 160 degrees.

Storing and Freezing Meatballs

  • Storing: Keep leftover meatballs in the fridge tightly covered or in an airtight container for up to 5 days. Leftovers can be eaten cold or reheated in the microwave.
  • Freeze: These meatballs are great for freezing, and then you can pull them out when you need a quick meal. After the meatballs have completely cooled place them in a freezer safe bag and keep in the freezer for up tot 3 months. Thaw in the fridge and warm in the microwave or in pan on the stove.

Browned meatballs on a platter with pitas and vegetables.

More Meatball Loving Recipes!

Once you realize how easy it is to make meatballs, you are going to want to make them all the time. Meatballs are bite sized nuggets of pure delight. Kids and adults alike love to eat meatballs. They make great appetizers and easy meals. Meatballs are easy to customize and add flavors to. So if you need a good meatball recipe for dinner, a party or an appetizer I have you covered. These incredibly luscious meatballs will leave you craving more!

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Greek Meatballs (Keftedes)

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Greek Meatballs also known as Keftedes, are full of flavor and super delicious. These have all the greek flavor and super easy to make!
Course Dinner, Main Course
Cuisine Greek
Keyword greek meatballs, keftedes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 524kcal
Author Alyssa Rivers

Ingredients

  • 1 pound lean ground beef
  • 1/2 pound ground pork or lamb
  • 3/4 cup breadcrumbs
  • 1 large egg
  • 1/2 red onion finely diced
  • 3 garlic cloves minced
  • 2 Tablespoons fresh parsley chopped
  • 6 mint leaves chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup milk
  • 2 Tablespoons olive oil
  • 1/4 cup flour

Optional Toppings:

Instructions

  • In a medium sized mixing bowl combine the ground beef, pork, breadcrumbs, egg, onion, garlic, parsley, mint, oregano, salt, pepper and milk. Mix until it is all incorporated.
  • Shape into 2 inch meatballs.
  • Add the olive oil to a medium sized skillet and turn to medium high heat.
  • Roll the meatballs in the flour and place them in the pan. Cook on each side until no longer pink.
  • Serve with pita bread, cucumbers, tomatoes, and tzatziki if desired.

Nutrition

Calories: 524kcal | Carbohydrates: 25g | Protein: 40g | Fat: 28g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 579mg | Potassium: 717mg | Fiber: 2g | Sugar: 4g | Vitamin A: 363IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 5mg



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Brown Butter Garlic Fried Gnocchi

Brown Butter Garlic Fried Gnocchi are tender morsels tossed in a buttery herb sauce you are going to love! Super easy and quick, this is a perfect dish for busy nights!

Gnocchi is so flavorful, easy to cook and fun to eat. Try these amazing gnocchi recipes; Spinach, Sausage and Sage , Chicken and Sausage Tomato.

Fried gnocchi with browned butter in a skillet.

Pan Fried Gnocchi

You guys! This brown butter garlic fried gnocchi is one of the easiest and tastiest dishes yet! Tender soft pillowy gnocchi is fried in olive oil till it has a golden crisp crust, but still tender inside. Then butter is melted and cooked till it starts to brown giving you that nutty salty flavor that is divine. Add in some garlic and thyme and voila! You have a meal fit for royalty. Super simple, and super delicious! This is my kind of meal!

You might want to double this recipe, I found that I could have eaten half of this by myself, so you might want to double it. Serve this insanely delicious gnocchi with a nice caesar salad, or roasted asparagus, or beans and some garlic cheesy bread and you are set! This is going to change your weekday dinner plans, or make it for a romantic dinner for two. Either way you have to try this recipe.

What is Gnocchi?

Pronounced nyow·kee, it comes from Italy and is not, as some believe, a pasta. Gnocchi is actually a dumpling and is typically made from cooked mashed potatoes, flour and maybe eggs to form a dough. The dough is then rolled out into long pieces, cut into bite sized and then pressed with a fork to form its classical ridges. These ridges are meant for soaking up and holding on to sauces. Despite not being a pasta, it is often used like one, you can often substitute noodles with gnocchi in many dishes. When cooked correctly, they are light, airy and soft. Perfect for sauces, like this browned butter garlic. Gnocchi also pairs beautifully with Marinara, Pesto, Alfredo or a Creamy Vodka Sauce.  You can find gnocchi made from other ingredients as well, but for this recipe we will use the most popular potato based gnocchi. 

Ingredients for Brown Butter Garlic Fried Gnocchi

Look for gnocchi on the shelf with the other pastas. Shelf stable gnocchi is a bit firmer and will hold up better to the frying than fresh. Fresh is fine if that is all you can find, but it might fall apart as you saute it so toss it gently.

  • Olive Oil: This is the ideal oil for frying the gnocchi, high enough smoke point and adds a bit of flavor.
  • Gnocchi: Use potato gnocchi for this recipe.
  • Unsalted Butter: You cannot substitute the butter for something else. It won’t brown and create that incredible nutty flavor otherwise.
  • Garlic: Mince your garlic for best flavor.
  • Fresh Thyme: I highly recommend using fresh here instead of dried.
  • Parmesan cheese: Grate your own cheese. It tastes so much better.

Making Incredible Fried Gnocchi with Brown Butter

This one of the easiest recipes ever, and it yields one of the fanciest dishes too! It looks and tastes like you ordered it from a fancy Italian restaurant, only its better!

  1. Fry: In a medium sized skillet over medium high heat add the olive oil. Add in the gnocchi and fry until for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside.
  2. Butter: Add in the butter, whisk until it starts to froth and turn brown.
  3. Toss: Remove from heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese.

Frying the gnocchi, browning the butter and tossing it all together.

Browning Tips!

Don’t be scared by browning butter, it is super simple and foolproof if you follow these tips. To get the best browned butter you really need to use unsalted butter. There are several reasons you want to use unsalted butter. First, unsalted butter is going to be fresher. Salt acts as a preservative so salted butter will have a longer shelf life, meaning unsalted will be fresher.  Second, because you use unsalted you can control the amount of salt in your sauce, which is a good thing. Third, salted butter will foam up more than unsalted which can make it hard to see when the butter is the color you want it to be.

  • Use a light colored pan:  You want to be able to see the brown bits form at the bottom of the pan. Using a dark colored pan will prevent you from seeing when the those have formed and this is a key clue to when your butter is done. Those dark specks are the toasted milk solids that bring the flavor, so don’t leave them behind.
  • Don’t Stop Stirring: This will make sure your butter cooks evenly and will help it from going from brown to burnt too fast, which can happen.
  • Cut the butter into pieces: Again you want it to cook evenly and cutting it will help it do so.
  • Remove from heat and pan: Once your butter has foamed, turned golden brown and the brown specks form, you want to remove it from the heat. Transfer the butter to a different pan as well or as in this case add something to the pan. This will help the butter stop cooking so it doesn’t go from browned to burnt.
  • Smell: It should have a buttery, nutty rich smell as well.

Variations for this Easy Gnocchi Recipe

  • Herbs: Use different herbs with your browned butter if you wish. Sage, rosemary, oregano, basil all work well with this sauce.
  • Brighten: Add a squeeze or two of fresh lemon juice to brighten and add a bit zinginess to the gnocchi.
  • Spice: If you want to add a bit of spice to your browned butter gnocchi, you can add some red pepper flakes to give it a bit of a kick.
  • Leftovers: Keep leftovers in the fridge for 4-5 days and rewarm in a pan on the stove. Add a bit more butter if you need to keep it from drying out.

Fried gnocchi with browned butter in a bowl and parmesan cheese.

More Browned Butter Recipes to Love

Once you try browned butter, you are going to want to use it in and on everything! It has such a beautiful nutty, bold,  rich taste. It takes butter to a whole new level. Even better, is that browned butter works in both sweet and savory dishes, adding so much richness and flavor.  It truly is going to change the way you think about cooking with butter. Here are some tried and true recipes to get you started.

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Brown Butter Garlic Fried Gnocchi

Brown Butter Garlic Fried Gnocchi are tender morsels tossed in a buttery herb sauce you are going to love! Super easy and quick, this is a perfect dish for busy nights or unexpected guests!
Course Side Dish
Cuisine Italian
Keyword fried gnocchi, pan fried gnocchi
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 369kcal
Author Alyssa Rivers

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 pound potato gnocchi
  • 1/4 cup butter
  • 3 cloves garlic minced
  • 1 teaspoon fresh thyme
  • 1/2 cup parmesan cheese shredded

Instructions

  • In a medium sized skillet over medium hight heat add the olive oil. Add in the gnocchi and fry until golden for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside.
  • Add in the butter. Whisk until it starts to froth turns brown.
  • Remove from the heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese.

Nutrition

Calories: 369kcal | Carbohydrates: 42g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 686mg | Potassium: 27mg | Fiber: 3g | Sugar: 1g | Vitamin A: 476IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 4mg



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Garlic Chicken Stir Fry

This garlic chicken stir fry is a quick and easy dinner that’s perfect for those busy weeknights. Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that’s way better than take out!

Stir fry is almost a complete meal by itself. Just add some Egg Rolls, a Fruit Salad and some Cream Cheese Wontons for a complete meal!

Chicken Garlic stir fry in the pan with broccoli and mushrooms.

Garlic Chicken Stir Fry

When I am looking for a speedy dinner, I often turn to stir fry. It’s so easy to make and super versatile. It is fast and easy and curbs that temptation to hit the drive-thru. Stir fry is also a guarantee that I can get my kids to eat their vegetables. They love the combination of chicken and sauce. It is always a meal I can count on to feed the masses and they will leave the table with full bellies and smiles.

This incredible garlic chicken stir fry features diced chicken and mixed vegetables in a garlic sauce. This dish is definitely for garlic lovers – there are four cloves of it in the recipe! If you prefer a milder garlic flavor, you can easily cut down to 2-3 cloves and it will still be flavorful. I feel the 4 cloves are just the right amount without overdoing it however, give it a try, you will love it. The whole family will love this stir fry, and you’ll love how quick it is to make!

Ingredients for Chicken Stir Fry

The sauce for this dish is a simple combination of ingredients that you probably already have in the pantry, like chicken broth, sesame oil and soy sauce. Adjust the quantities for your families needs, double it if you like it saucey or have a bigger family. Half the stir fry recipe for a smaller crowd.

  • Vegetable Oil: Canola or vegetable oil will work, need an oil with a high smoke point.
  • Broccoli Florets: Wash and chop the broccoli into bite sized pieces if needed.
  • Mushrooms: Wash and quarter your mushrooms or slice them.
  • Yellow Bell Pepper: Slice the pepper and then cut the slices in half for easy eating.
  • Chicken: Boneless skinless chicken cut into bite sized pieces.
  • Salt and Pepper: Add to taste.
  • Garlic: Minced or finely chopped garlic to spread the flavor.
  • Chicken Broth: This is the base for the garlic sauce.
  • Brown Sugar: Adds a little bit of sweet, use dark or light brown sugar.
  • Soy Sauce: Low sodium soy sauce is ok here, or regular too.
  • Sesame oil: Sesame oil adds a depth and richness to the flavor of the sauce.
  • Cornstarch:This will thicken the sauce so it will stick to the chicken and vegetables.

Making Chicken Stir Fry with Garlic Sauce

  1. Heat: Place 1 teaspoon of oil in a large pan and heat over medium high heat.
  2. Vegetables: Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
  3. Transfer: Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
  4. Heat: Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
  5. Chicken: Add the chicken to the pan in a single layer and season with salt and pepper to taste.
  6. Saute: Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
  7. Garlic: Lower heat to medium, add the garlic and cook for 30 seconds.
  8. Combine: Add the vegetables back to the pan.
  9. Sauce: In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
  10. Pour:  Pour the sauce over the chicken mixture and bring to a simmer.
  11. Simmer: Let it simmer for 1-2 minutes or until sauce has just thickened.
  12. Serve: This is best served immediately with steamed rice if desired.

Sauteing mushrooms, peppers, and broccoli.

Tips for Garlic Chicken Stir Fry

The veggies are cooked first, then removed from the pan and the chicken gets seared to golden brown perfection. Cooking them seperate will ensure the chicken gets done and the vegetables don’t over cook.

  • Faster: For even quicker prep, used bagged broccoli florets which are usually washed and already to go. Mushrooms can also be found presliced. It makes preparing the dish a breeze.
  • Pepper: I used a yellow pepper, but you can use whatever color you wish. Try red, or orange peppers, or a mixture. Green peppers will have a different flavor and so I do not recommend them.
  • Chicken: You can use boneless skinless chicken thighs too. Whichever one you use cut your pieces into the same sized pieces. They will cook more evenly.

Stir frying the chicken in the wok.

Variations for Your Chinese Stir Fry

I used chicken breast, broccoli, mushrooms and yellow bell peppers in this dish. You can easily substitute in your family’s favorite vegetables.

  • Vegetables: Other great choices are snow peas, asparagus, zucchini, carrots, beans, water chestnuts, or even celery.
  • Protein: Exchange the chicken for pork, beef, shrimp or tofu.
  • Vegetarian: Make it vegetarian by using no chicken and vegetable broth instead of chicken.
  • Sweetness: Exchange the brown sugar for the same amount of honey. It will had a nice flavor.
  • Zing: Add a teaspoon of ginger to give a bit more spice. It is so good!!

Adding the vegetables to the chicken and the sauce.

What to Serve Your Stir Fry With

Stir fry is awesome just by itself, especially if you are trying to keep it low carb, but serving it on top of a luscious carbohydrate can make it divine.

  • Rice: Serve with rice, brown rice or even fried rice.
  • Quinoa:  High in protein and deliciously nutty.
  • Noodles: Use asian noodles, Lo Mein, Sesame Noodles, or even spaghetti noodles.
  • Cauliflower Rice: Use cauliflower for a low carb option.

Stirring the chicken, broccoli and mushrooms all together.

Storing Leftover Chicken and Vegetables

Stir fry is best eaten immediately before the vegetables get too soggy, and it can be hard to keep them from going soggy when you store them. Leftovers will keep in the fridge for up to 4-5 days. Reheat leftovers in a saute pan or microwave.

Garlic Chicken Stir fry on a plate with rice.

More Take Out Type Recipes To Make At Home

I love being able to recreate restaurant favorites at home. They always taste better and I know exactly what I’m feeding my family. My family is also more likely to eat these meals too. They have more flavor, and I can adapt them to our specific tastes. Add more or less spice, more or less vegetables, etc. And may I add it always cheaper to make it yourself. So the next time you get the craving for take out, reach for one of these tried and true recipes instead.

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Garlic Chicken Stir Fry

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This garlic chicken stir fry is a quick and easy dinner that’s perfect for those busy weeknights! Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that’s way better than take out!
Course Dinner, Main Course
Cuisine Asian American
Keyword chicken stir fry, garlic chicken stir fry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 183kcal
Author Alyssa Rivers

Ingredients

  • 1 tablespoon + 1 teaspoon vegetable oil divided use
  • 1 cup broccoli florets
  • 1 cup mushrooms halved
  • 1 yellow bell pepper cored, seeded and thinly sliced
  • 1 pound boneless skinless chicken breast cut into 1 inch pieces
  • salt and pepper to taste
  • 4 cloves of garlic minced
  • 3/4 cup chicken broth
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch

Instructions

  • Place 1 teaspoon of oil in a large pan and heat over medium high heat.
  • Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
  • Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
  • Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
  • Add the chicken to the pan in a single layer and season with salt and pepper to taste.
  • Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
  • Lower heat to medium, add the garlic and cook for 30 seconds.
  • Add the vegetables back to the pan.
  • In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch,
  • Pour the sauce over the chicken mixture and bring to a simmer.
  • Simmer for 1-2 minutes or until sauce has just thickened.
  • Serve immediately, with steamed rice if desired.

Video

Notes

Updated on March 18, 2021

Originally Posted on February 22, 2017

Nutrition

Calories: 183kcal | Carbohydrates: 7g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 554mg | Potassium: 676mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 79.9mg | Calcium: 22mg | Iron: 1mg

 

 




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