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Crockpot Breakfast Casserole

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A tasty make-ahead crockpot breakfast casserole that you NEED in your life. It’s great for feeding a crowd or just your family on a weekend morning! All your favorite flavors of breakfast in one easy dish.

Crockpot Breakfast Casserole served with fresh berries

Slow Cooker Breakfast

Crockpot recipes might be my best friend. Is there anything better then throwing everything into one pot, turning it on, and walking away? Nope.

Have you ever made a breakfast casserole in the slow cooker? We hadn’t until recently, and we were so excited that it was simple and delicious.

This recipe calls for cheese, hash browns, eggs, milk, sausage crumbles – all of the best breakfast flavors combined into one amazing meal! This simple casserole was thrown together in minutes and would be great for any breakfast, brunch or holiday.

Crockpot Breakfast Hashbrown Casserole

How to Make Crockpot breakfast casserole

LAYER. Begin by layering half the frozen potatoes, half the bacon or sausage, and 1 cup shredded cheese in your greased crock pot. Sprinkle on salt and pepper to season everything.

Repeat these layers one more time. Evenly sprinkle the remaining 1 cup shredded cheese over the top of all the ingredients.

COOK. Put the top on and cook on low for 7 to 8 hours. You can also cook it on high for 3-4 hours depending on when you need to serve it. The eggs should be set and thoroughly cooked when it’s done.

Other ingredients to add

Change it up by adding a few of these ingredients…

  • bacon
  • turkey bacon
  • bell peppers
  • onion
  • monterey jack cheese

Can I make this in the oven? Yes! Layer all of the ingredients in a 9×13 baking dish. Bake for 20-25 minutes at 350 degrees. Eggs should be cooked through when it’s all done baking.

Cheesy Slow Cooker Breakfast Casserole

SERVING & STORING

What to serve with this casserole? So many options, but some of our favorites include:

  • fresh fruit
  • Easy French Toast
  • Apple Cinnamon Muffins
  • Oatmeal Pancakes
  • Homemade Biscuits
  • Banana Muffins
  • German Pancakes
  • Quick and Easy Cinnamon Rolls

STORING? Store your leftover breakfast casserole in an airtight container in the fridge. It should last 3-4 days!

You can also freeze any leftover cooked breakfast casserole. Just keep it in a freezer-safe container and it will last 2-3 months.

Crockpot Breakfast Casserole with Sausage topped with green onions

We’ve always loved breakfast casseroles and are so excited to add another one to the list, especially with how simple it is!

For more breakfast casseroles, check out:

  • Tater Tot Breakfast Casserole
  • Cheesy Breakfast Potato Casserole
  • Biscuit Egg Casserole
  • Breakfast Enchilada Casserole
  • Breakfast Strata

Crockpot Breakfast Casserole Recipe

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A tasty make-ahead crockpot breakfast casserole that you NEED in your life. It’s great for feeding a crowd or just your family on a weekend morning! All your favorite flavors of breakfast in one easy dish.

Course

Breakfast
Cuisine

American

Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes

Servings 8
Calories 229 kcal
Author Kristyn Merkley

Ingredients

  • 1
    dozen
    eggs
  • 1
    cup
    milk
  • 1
    32 oz. package
    hash brown potatoes
    frozen
  • 1
    9.6 oz. bag
    sausage crumbles
    (or bacon)
  • 2
    cups
    cheddar cheese
    (or Colby Jack)
  • salt and pepper
  • 1/2
    cup
    green onions
    diced (optional)

Instructions

  1. Layer half the frozen potatoes, half the bacon or sausage, and 1 cup shredded cheese in your greased crock pot and sprinkle on salt and pepper. Repeat these layers one more time.

  2. Sprinkle the remaining 1 cup shredded cheese over the top evenly.

  3. Beat the eggs and milk together. Pour the egg mixture over the cheese evenly in the crockpot.

  4. Cook on low for 7 to 8 hours (or HIGH for 3-4 hours) or until eggs are set and thoroughly cooked.

 

Easy Crockpot Breakfast Casserole Recipe

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Crockpot Breakfast Casserole Recipe

Print
Save Recipe Rate

A tasty make-ahead crockpot breakfast casserole that you NEED in your life. It’s great for feeding a crowd or just your family on a weekend morning! All your favorite flavors of breakfast in one easy dish.

Course

Breakfast
Cuisine

American

Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes

Servings 8
Calories 229 kcal
Author Kristyn Merkley

Ingredients

  • 1
    dozen
    eggs
  • 1
    cup
    milk
  • 1
    32 oz. package
    hash brown potatoes
    frozen
  • 1
    9.6 oz. bag
    sausage crumbles
    (or bacon)
  • 2
    cups
    cheddar cheese
    (or Colby Jack)
  • salt and pepper
  • 1/2
    cup
    green onions
    diced (optional)

Instructions

  1. Layer half the frozen potatoes, half the bacon or sausage, and 1 cup shredded cheese in your greased crock pot and sprinkle on salt and pepper. Repeat these layers one more time.

  2. Sprinkle the remaining 1 cup shredded cheese over the top evenly.

  3. Beat the eggs and milk together. Pour the egg mixture over the cheese evenly in the crockpot.

  4. Cook on low for 7 to 8 hours (or HIGH for 3-4 hours) or until eggs are set and thoroughly cooked.

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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How to Cook Spaghetti Squash

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Learn how to perfectly cook spaghetti squash with these tips! This is a healthy and delicious meal that goes with tons of different recipes! It’s the perfect low-carb option!

Spaghetti Squash

Spaghetti Squash 101

Spaghetti squash is an edible squash with slightly stringy flesh. When it’s cooked it has a texture and appearance of spaghetti noodles!

I think it tastes incredible and I love the tender strands it produces. It’s great for swapping out with actual spaghetti noodles for a low-carb option.

If you’ve never tried baking and eating a spaghetti squash, now is your chance! I promise you will love it and all it’s health benefits! There are so many different ways you can cook a spaghetti squash. I will talk more about those below. Cut into it, bake it, scoop out the strands and dig in!

Perforate spaghetti squash with a fork before cuttingHow to cut spaghetti squash

How to Cut Spaghetti Squash

There are different ways for cutting spaghetti squash, but this next method makes it quick and simple.

Cut your spaghetti squash lengthwise. We like to use a fork to perforate it down one of the lines on the outside of the squash and then cut along the line.

This will help your two halves be even in size and also cook evenly.

Halved spaghetti squash

How to Make

Did you you know you could have perfectly cooked spaghetti squash in under 45 minutes?! Don’t be intimated by cooking a spaghetti squash. Cutting it is the hardest part.

CUT. Start by preheating your oven to 425 degrees. Cut your spaghetti squash in half lengthwise and take all of the seeds out.

COOK. Place the halves of spaghetti squash with the cut sides down on a lightly greased baking sheet. Bake the squash for about 30-35 minutes, or until a knife can easily be inserted.

STRING. After it bakes, remove it from the oven and let it cool for a few minutes before stringing.

MICROWAVE INSTRUCTIONS: You can also cook your spaghetti squash in the microwave! Even easier!!

Cut the squash in half lengthwise and scoop out the seeds. Place it face down in a baking dish filled with an inch of water. Microwave for about 5-10 minutes until the squash is soft.

INSTANT POT INSTRUCTIONS: Try cooking it in your instant pot! Start by piercing the spaghetti squash with a knife (this will help the steam to vent), and then place it on the trivet with a cup of water in the pot.

Cook on high pressure for 15 minutes for a 3-pound squash. Adjust the time as necessary with the size of your squash.

You can’t go wrong with any of these cooking methods!

how to bake spaghetti squash

squash Tips & INFO

How long does spaghetti squash last? Keep your spaghetti squash stored on your counter or in your fridge and it should last 1-3 months! Cooked spaghetti squash will last 3-5 days in your fridge in an airtight container.

Can you freeze spaghetti squash? You can freeze the cooked spaghetti squash in a freezer-safe container for 2-3 weeks.

What can you make with spaghetti squash? It seems like you can make almost anything with spaghetti squash. Try this greek flavored version with cheese, tomatoes, and a little bit of basil.

Of course, you can swap half or all of the regular pasta noodles in any pasta recipe like:

  • Classic spaghetti
  • Chicken parmigiana
  • Pasta carbonara

Try using it with pesto sauce or Alfredo sauce! It’s also great with just some olive oil, grape tomatoes, and basil. Get creative and let your taste buds do the deciding. It’s also a great option for serving with porcupine meatballs!

roasted spaghetti squash

For more healthy recipes, be sure to check out:

  • Skinny Chicken Piccata
  • Coconut Curry Chicken
  • Skinny Chicken Parm
  • Zucchini Boats

How to Make Spaghetti Squash

Print
Save Recipe Rate

Learn how to perfectly cook spaghetti squash with these tips! This is a healthy and delicious meal that goes with tons of different recipes! It’s the perfect low-carb option!

Course

Main Course
Cuisine

American

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Servings 1 squash
Calories 299 kcal
Author Kristyn Merkley

Ingredients

  • 1
    spaghetti squash

Instructions

  1. You will need to cut your spaghetti squash length-wise. We like to to do this on one of the lines you can see down the squash.

  2. To best cut, perforate the squash along the line with a knife or fork. You can try to cut along that line, but if it’s too hard microwave for 5-6 minutes first.

  3. If you microwave, it will be hot, but use a towel to hold it on a cutting board and cut down the line.

  4. Scoop out seeds as well as the stringy bits of flesh using a spoon. You can discard or roast those.

  5. Place spaghetti squash, cut sides down, on a lightly greased baking sheet. Bake for about 40 – 45 minutes or until a sharp knife can be inserted with little resistance. 

  6. Once slightly cooled, used a fork or spoon to pull the flesh from the sides and watch it start to string and look like spaghetti. Serve with sauce.

 

Tips on How to Cook Spaghetti Squash

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Jump to Recipe

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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How to Make Spaghetti Squash

Print
Save Recipe Rate

Learn how to perfectly cook spaghetti squash with these tips! This is a healthy and delicious meal that goes with tons of different recipes! It’s the perfect low-carb option!

Course

Main Course
Cuisine

American

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Servings 1 squash
Calories 299 kcal
Author Kristyn Merkley

Ingredients

  • 1
    spaghetti squash

Instructions

  1. You will need to cut your spaghetti squash length-wise. We like to to do this on one of the lines you can see down the squash.

  2. To best cut, perforate the squash along the line with a knife or fork. You can try to cut along that line, but if it’s too hard microwave for 5-6 minutes first.

  3. If you microwave, it will be hot, but use a towel to hold it on a cutting board and cut down the line.

  4. Scoop out seeds as well as the stringy bits of flesh using a spoon. You can discard or roast those.

  5. Place spaghetti squash, cut sides down, on a lightly greased baking sheet. Bake for about 40 – 45 minutes or until a sharp knife can be inserted with little resistance. 

  6. Once slightly cooled, used a fork or spoon to pull the flesh from the sides and watch it start to string and look like spaghetti. Serve with sauce.

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Lil’ Luna Store

COMING SOON!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

Let Us Know What You Think! Cancel reply

Your email address will not be published. Required fields are marked *




My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Pineapple Upside Down Cake

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Pineapple upside down cake with a delicious caramelized pineapple and cherry topping. This classic dessert is so soft and moist, filled with the perfect amount of pineapple flavor!

This dessert is perfect all year long but especially for the summer time. Be sure to check out our cupcake version of this recipe too because it’s just as good and simple.

Pineapple upside down cake on white plate

family-favorite dessert

My mom has been making Pineapple Upside Down Cake for years. It’s a family favorite and a dessert recipe that my dad LOVES! She has a go-to recipe for this delicious cake, and we adapted it by adding almond extract, since it’s our favorite “secret” ingredient. 😉

What I love most about this treat is that it is so moist and delicious. The pineapple and cherry are the perfect addition to make this an incredible summer treat perfect for barbecues, parties and holiday get togethers.

We also love to make this for holidays because it’s become such a family-favorite.

Pineapple upside down cake recipe in baking dish

MAKING + BAKING

FRUIT. Create your butter and sugar mixture and pour it into a 9×13 pan. Place the drained pineapple rings and cherries in the pan, and set aside.

BATTER. Create the cake batter by first mixing dry ingredients and wet ingredients separately and then combine. While you’re still mixing, add milk, pineapple juice, and almond extract. Spread batter over the pineapple rings in the 9×13 pan.

BAKE. Bake at 350° for 35-40 minutes, or until the middle is cooked through. Let the cake cool for 30 minutes, and carefully flip cake over onto a serving platter.

How to flip pineapple upside down cake?

The tricky part to this recipe is being able to flip the cake once it’s done. Here are some tips for flipping it without any problems:

  1. Wait long enough for the cake to cool (at least 30 minutes)
  2. Use a sharp paring knife or a rubber spatula and slide it around the inner perimeter of the pan.
  3. Place the serving platter over the top of the pan. Be sure the platter is larger than the cake.
  4. Place one hand on top of the platter and one hand on the bottom of the pan, then flip.
  5. Allow the cake to sit for another few minutes with the pan still covering it.
  6. Carefully remove the pan.

These steps should help you in flipping the cake without problems.

How to make pineapple upside down cake process pics

VARIATIONS & TIPS

Want to change things up with this cake? Here are a few suggestions:

  • Cut some of the pineapple rings in half and line the sides of the pan
  • Sprinkle chopped walnuts or pecans in the bottom along with the cherries and pineapple
  • You can serve this cake warm or cold. It’s delicious either way. If you serve it warm I suggest adding a scoop of vanilla ice cream with it. 

How long do I bake if I use a bundt pan? Preheat the oven for 350 °F and  bake or 35-40 minutes or until done. Use a wooden skewer to check. If you want to make 9” rounds preheat the oven to  375°F and bake for 30-35 minutes. Check if it’s done with a toothpick.

How to freeze pineapple upside down cake? Allow the cake to cool and place it in the freezer for 1-2 hours; long enough to allow the outside of the cake to freeze.Wrap the cake with plastic wrap then again with foil. Label and freeze for 2-3 months.

How long does pineapple upside down cake last? Store cake in an airtight container in the fridge for about 3 days.

Easy pineapple upside down cake - cut and served on plates

This classic dessert will be a hit at your next get together. Be sure to check out our cupcake version too! It tastes just as good and is great for parties.

For more cakes with fruit, try:

  • Peach Dump Cake
  • Apple Cake
  • Easy Berry Ice Box Cake
  • Cherry Dump Cake

For more pineapple recipes, check out:

  • Pineapple Upside Down Cupcakes
  • Barbecue Pineapple Meatballs
  • Hawaiian Pineapple Chicken
  • Mustard Chicken and Pineapple Skewers
  • Pineapple Pink Lemonade Soda

Pineapple Upside Down Cake Recipe

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Save Recipe Rate

5 from 10 votes

Pineapple upside down cake with a delicious caramelized pineapple and cherry topping. This classic dessert is so soft and moist, filled with the perfect amount of pineapple flavor!

Course

Dessert
Cuisine

American

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Servings 12
Calories 401 kcal
Author Lil’ Luna

Ingredients

  • 1/2
    cup
    butter
  • 1
    cup
    brown sugar
    packed
  • 20
    oz
    pineapple rings
    in juice
  • 10
    maraschino cherries
  • 2
    cups
    flour
  • 2
    tsp
    baking powder
  • 1
    tsp
    salt
  • 1/2
    cup
    butter
    softened
  • 1/2
    cup
    granulated sugar
  • 1/2
    cup
    brown sugar
    packed
  • 2
    eggs
  • 1/2
    cup
    milk
  • 1
    tsp
    almond extract

Instructions

  1. Melt ½ cup butter in a pot.

  2. Stir in 1 cup brown sugar and bring to a boil, stirring frequently. Continue boiling for 1 minute. Pour into a greased 9×13″ pan.
  3. Drain pineapple rings, reserving ½ cup of the juice.
  4. Place pineapple rings into the bottom of your pan. Place a cherry in the middle of each ring. Set aside.

  5. In a medium bowl, whisk flour, baking powder and salt together. Set aside.
  6. In another medium bowl, beat softened butter, sugar and ½ cup brown sugar until well combined. Add eggs and blend well.
  7. Add flour mixture to the wet mixture. Beat until well combined.
  8. While still mixing, add milk and ½ cup of the reserved pineapple juice and almond extract.
  9. Carefully spread batter over pineapple slices.
  10. Bake at 350 for 35-40 minutes or until middle is cooked through.
  11. Let cool for 30 minutes.
  12. Carefully turn cake over onto serving tray and enjoy!

Recipe Video





Recipe from The Gold Lining Girl.

the best pineapple upside down cake recipe

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Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

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Author

Kellyn Carpenter

Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

More by Kellyn

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Pineapple Upside Down Cake Recipe

Print
Save Recipe Rate

5 from 10 votes

Pineapple upside down cake with a delicious caramelized pineapple and cherry topping. This classic dessert is so soft and moist, filled with the perfect amount of pineapple flavor!

Course

Dessert
Cuisine

American

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Servings 12
Calories 401 kcal
Author Lil’ Luna

Ingredients

  • 1/2
    cup
    butter
  • 1
    cup
    brown sugar
    packed
  • 20
    oz
    pineapple rings
    in juice
  • 10
    maraschino cherries
  • 2
    cups
    flour
  • 2
    tsp
    baking powder
  • 1
    tsp
    salt
  • 1/2
    cup
    butter
    softened
  • 1/2
    cup
    granulated sugar
  • 1/2
    cup
    brown sugar
    packed
  • 2
    eggs
  • 1/2
    cup
    milk
  • 1
    tsp
    almond extract

Instructions

  1. Melt ½ cup butter in a pot.

  2. Stir in 1 cup brown sugar and bring to a boil, stirring frequently. Continue boiling for 1 minute. Pour into a greased 9×13″ pan.
  3. Drain pineapple rings, reserving ½ cup of the juice.
  4. Place pineapple rings into the bottom of your pan. Place a cherry in the middle of each ring. Set aside.

  5. In a medium bowl, whisk flour, baking powder and salt together. Set aside.
  6. In another medium bowl, beat softened butter, sugar and ½ cup brown sugar until well combined. Add eggs and blend well.
  7. Add flour mixture to the wet mixture. Beat until well combined.
  8. While still mixing, add milk and ½ cup of the reserved pineapple juice and almond extract.
  9. Carefully spread batter over pineapple slices.
  10. Bake at 350 for 35-40 minutes or until middle is cooked through.
  11. Let cool for 30 minutes.
  12. Carefully turn cake over onto serving tray and enjoy!

Recipe Video





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Author

Kellyn Carpenter

Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

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Comments

  1. Hi Kristyn, this cake looks wonderful! I have a question, as I am making this tomorrow for my husband’s birthday. In the ingredients, you have vanilla extract, in the directions, you have almond extract. I’m going to use vanilla unless you tell me different. Thanks!

    Reply

  2. My daughter loves pineapple! She can eat an entire can in one sitting if I let her; she will love this dessert!

    Reply

  3. This is such a classic, yummy cake! Sometimes, I just want a fruity dessert & this one is delicious!

    Reply

  4. We have so many favorites in our family! One would be pineapple upside down cake. My husbands favorite. He would prefer this over chocolate.my favorite part is the brown sugar that becomes carmelized.so easy to make!

    Reply

  5. Ive always loved This cake baked in a dutch oven while camping. Now i can get a taste of that at home.

    Reply

Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

More by Kellyn

Uncategorized

Chicken Alfredo

Jump to Recipe

Cheesy chicken Alfredo pasta is a go-to dinner meal in our house. Creamy sauce mixed in with fettuccine pasta and sautéed chicken. A one-pot meal that the whole family will enjoy!

Chicken Alfredo with Fettuccine noodles on white plate

Family Favorite dinner recipe

We have chicken fettuccine Alfredo almost weekly at our house. My kids are always asking if we can have it for dinner. Fettuccine is the ultimate comfort food with it being so creamy and cheesy. Add chicken to it and you’ve got the best dinner meal.

Don’t be intimated by the homemade Alfredo sauce—it’s super easy to make! What is better than heavy cream, butter, and cheese? And it tastes ten times better than any store-bought sauce.

Did I mention this is a ONE-POT meal? Give me all the one-pot meals. Nothing is more appealing to me than easy dinner clean up. I know your family will love this recipe as much as we do!

Chicken sauteed in the pan

How to Make Chicken Alfredo

CHICKEN. The first step is seasoning your chicken with salt and pepper. Heat the oil on a skillet over medium high heat. Cook the chicken on each side until browned. About 7-8 minutes per side.

Let the chicken rest on a plate for 10 minutes. Slice the chicken and set aside while you make the pasta and sauce.

SAUCE & NOODLES. Using the same skillet, add the milk, broth, and garlic. Add the salt and pepper and bring to a simmer. Add in your dry pasta noodles and stir around for 3 minutes. Continue cooking the noodles for 8 minutes.

Add in the heavy cream and parmesan cheese and stir everything to combine. Simmer until the sauce thickens (a couple minutes).

GARNISH. Stir in the chicken and serve! Garnish with a little fresh parsley and (of course!!) more parmesan cheese. You can never have too much cheese with your Alfredo sauce.

You can also use different kinds of pasta. Try bowtie or penne if you’re wanting a smaller bite. I also love using angel hair pasta. However you cook this dish, I know it’s going to become one of your favorites too!

Can I add veggies to this Alfredo? When I want to beef up this dish a bit, I add some veggies.

Broccoli or asparagus are great options and both taste great. Really anything would taste good with these cheesy cream sauce on top of it.

How to make chicken alfredo in one pan

MAKING FOR A CROWD

How much Chicken Alfredo for holiday meals? Chicken Alfredo is a must-make dish for the holidays or for when company comes over.. It’s a classic comfort meal that everyone loves.

This recipe makes about 4 servings. Make sure to double this recipe if you want to make it for around 10 people. You can even triple it or quadruple it if you need it for larger groups. Make sure to use a very large pot if you’re going make it for a big group of people.

Freezing? I do not recommend freezing fettuccine Alfredo. It will be mushy if you try to reheat it and the sauce might separate. But you can store this in the fridge in an airtight container for 2-4 days. Reheat it in the microwave for a minute or two until heated through.

What to serve with Chicken Alfredo? We always serve some sort of bread along side our chicken Alfredo pasta. You need something to soak up the extra sauce! Here are some of our favorites:

  • Cheesy garlic bread
  • Copycat Olive Garden breadsticks
  • Heavenly Rolls

If you’re thinking a lighter option, try a crisp caesar salad! Or some of our favorite veggies include Baked Asparagus or Roasted Broccoli.

Chicken Fettuccine Alfredo served with fresh parsley

For more alfredo recipes, try:

  • Chicken Alfredo Bake
  • Chicken Alfredo Pizza
  • Zucchini Chicken Alfredo Roll Ups
  • Cheesy Alfredo Potatoes

Chicken Alfredo Recipe

Print
Save Recipe Rate

Cheesy chicken Alfredo pasta is a go-to dinner meal in our house. Creamy sauce mixed in with fettuccine pasta and sautéed chicken. A one-pot meal that the whole family will enjoy!

Course

Main Course
Cuisine

Italian

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Servings 4
Calories 671 kcal
Author Kristyn Merkley

Ingredients

  • 2
    tbsp
    olive oil
    extra-virgin
  • 2
    chicken breasts
    skinless, boneless
  • salt and pepper
  • 1 1/2
    cups
    whole milk
  • 1 1/2
    cups
    chicken broth
    low-sodium
  • 2
    tsp
    minced garlic
  • 8-12
    oz.
    fettuccine
  • 1/2
    cup
    heavy cream
  • 1
    cup
    Parmesan cheese
    freshly grated
  • parsley
    for garnish, optional

Instructions

  1. Add oil to a large skillet and heat on medium-high heat. Season the chicken with salt and pepper and cook on skillet until cooked through (about 7-8 minutes per side).

  2. Let the chicken rest for about 10 minutes and then slice – set aside.

  3. Make your alfredo sauce by adding milk, broth and garlic to the skillet. Add salt and pepper and bring to a simmer.

  4. Add dry fettuccine noodles to the sauce making sure to stir often for about 3 minutes. Cook the noodles for 8 additional minutes.

  5. Add the heavy cream and Parmesan to the sauce and stir until combined. Simmer for a few additional minutes until the sauce thickens.

  6. Stir in chicken and serve or add noodles to a plate and add sliced chicken on top. Garnish with fresh chopped parsley and/or additional Parmesan cheese. 

 

Easy Chicken Alfredo made in one pan!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Chicken Alfredo Recipe

Print
Save Recipe Rate

Cheesy chicken Alfredo pasta is a go-to dinner meal in our house. Creamy sauce mixed in with fettuccine pasta and sautéed chicken. A one-pot meal that the whole family will enjoy!

Course

Main Course
Cuisine

Italian

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Servings 4
Calories 671 kcal
Author Kristyn Merkley

Ingredients

  • 2
    tbsp
    olive oil
    extra-virgin
  • 2
    chicken breasts
    skinless, boneless
  • salt and pepper
  • 1 1/2
    cups
    whole milk
  • 1 1/2
    cups
    chicken broth
    low-sodium
  • 2
    tsp
    minced garlic
  • 8-12
    oz.
    fettuccine
  • 1/2
    cup
    heavy cream
  • 1
    cup
    Parmesan cheese
    freshly grated
  • parsley
    for garnish, optional

Instructions

  1. Add oil to a large skillet and heat on medium-high heat. Season the chicken with salt and pepper and cook on skillet until cooked through (about 7-8 minutes per side).

  2. Let the chicken rest for about 10 minutes and then slice – set aside.

  3. Make your alfredo sauce by adding milk, broth and garlic to the skillet. Add salt and pepper and bring to a simmer.

  4. Add dry fettuccine noodles to the sauce making sure to stir often for about 3 minutes. Cook the noodles for 8 additional minutes.

  5. Add the heavy cream and Parmesan to the sauce and stir until combined. Simmer for a few additional minutes until the sauce thickens.

  6. Stir in chicken and serve or add noodles to a plate and add sliced chicken on top. Garnish with fresh chopped parsley and/or additional Parmesan cheese. 

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

Uncategorized

Porcupine Meatballs

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Rich and flavorsome porcupines meatballs made with ground beef, rice, and onion. Simmered in tomato sauce until cooked perfectly!

Porcupine Meatballs served with white rice

What are Porcupine Meatballs?

Have you ever had porcupine meatballs? They’re beef meatballs filled with uncooked rice and chopped onion giving it a pokey or “bump” shape! That’s why they call them porcupine meatballs.

We love these meatballs, because the rice gives the meatballs a nice hearty texture.

The meatballs are simmered in tomato sauce, which makes them perfect for serving over cooked white rice. Believe it or not, my kids always ask for second helpings of this dinner. It’s a hit all around the table! Which makes it worth the extra cooking time (only 45 minutes—not bad!).

How to make porcupine meatballs process pics

How to Make Porcupine Meatballs

MEATBALLS. Grab a medium sized bowl and mix together the rice, water, onion, salt, celery salt, pepper, garlic powder, and egg. Add the ground beef and mix everything together really well. Shape the beef into 1 1/2 inch balls.

COOK. Heat up a skillet with 2 tablespoons of olive oil over medium high heat. When the meatballs are browned, drain the oil or soak it up with paper towels.

SAUCE. In a bowl, add the tomato sauce, brown sugar, water, and Worcestershire sauce. Mix it all together and then pour over the meatballs in the skillet. Reduce the heat to low and simmer for 45 minutes.

Different sauce options

If you’re wanting to change up the sauce to something other than tomato sauce, you have a couple options…

  • Creamy mushroom sauce
  • White cream sauce
  • Brown Gravy option

You can even add a little cream to this sauce tomato sauce to change it up.

Porcupine meatballs simmered in tomato sauce

SERVING, STORING & FREEZING MEATBALLS

What to serve Porcupine Meatballs with? We usually serve our meatballs over cooked white rice. It’s simple, classic, and tasty. You can also serve them with flavored rices like Rice A Roni. Another healthy option is spaghetti squash or even cauliflower rice.

How to store leftover meatballs? Keep the leftover porcupine meatballs in an airtight container in the fridge for 4-6 days. This dish is great for lunch leftovers! It tastes really good just warmed up in the microwave or over the stove.

Freezing uncooked meatballs If you’d rather freeze these meatballs to make for another day, put the prepared meatballs on a cookie sheet or a plate and cover with plastic wrap.

Put them in the freezer for a couple of hours until frozen solid. Then you can transfer them to a freezer plastic bag. Keep in the freezer until you want to cook and serve them!

Porcupine meatball recipe served over white rice

For more meatball recipes, check out:

  • Grape Jelly Meatballs
  • Crockpot Meatballs
  • Swedish Meatballs Recipe
  • Sweet and Sour Meatballs
  • Asian Meatballs

Porcupine Meatball Recipe

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Rich and flavorsome porcupines meatballs made with ground beef, rice, and onion. Simmered in tomato sauce until cooked perfectly!

Course

Main Course
Cuisine

American

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Servings 4
Calories 436 kcal
Author Kristyn Merkley

Ingredients

  • 1/2
    cup
    minute rice
    uncooked
  • 1/2
    cup
    water
  • 1/2
    cup
    onion
    chopped
  • 1
    tsp
    salt
  • 1/2
    tsp
    celery salt
  • 1/8
    tsp
    pepper
  • 1/8
    tsp
    garlic powder
  • 1
    egg
  • 1
    lb
    ground beef
  • 2
    tbsp
    vegetable oil
  • 1
    15 oz. can
    tomato sauce
  • 1
    cup
    water
  • 2
    tbsp
    brown sugar
  • 2
    tsp
    Worcestershire sauce

Instructions

  1. Combine rice, water, onion, salt, celery salt, pepper, garlic powder and egg in a medium bowl.

  2. Add beef and mix well. Shape into 1 ½ inch balls.

  3. Brown the meatballs in a skillet with 2 tablespoons vegetable oil. Drain oil when meatballs are browned.

  4. Add tomato sauce, water, brown sugar and Worcestershire sauce to a bowl – mix and then pour over meatballs. Reduce heat and simmer for about 45 minutes.

 

Delicious Porcupine Meatball Recipe

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Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Porcupine Meatball Recipe

Print
Save Recipe Rate

Rich and flavorsome porcupines meatballs made with ground beef, rice, and onion. Simmered in tomato sauce until cooked perfectly!

Course

Main Course
Cuisine

American

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Servings 4
Calories 436 kcal
Author Kristyn Merkley

Ingredients

  • 1/2
    cup
    minute rice
    uncooked
  • 1/2
    cup
    water
  • 1/2
    cup
    onion
    chopped
  • 1
    tsp
    salt
  • 1/2
    tsp
    celery salt
  • 1/8
    tsp
    pepper
  • 1/8
    tsp
    garlic powder
  • 1
    egg
  • 1
    lb
    ground beef
  • 2
    tbsp
    vegetable oil
  • 1
    15 oz. can
    tomato sauce
  • 1
    cup
    water
  • 2
    tbsp
    brown sugar
  • 2
    tsp
    Worcestershire sauce

Instructions

  1. Combine rice, water, onion, salt, celery salt, pepper, garlic powder and egg in a medium bowl.

  2. Add beef and mix well. Shape into 1 ½ inch balls.

  3. Brown the meatballs in a skillet with 2 tablespoons vegetable oil. Drain oil when meatballs are browned.

  4. Add tomato sauce, water, brown sugar and Worcestershire sauce to a bowl – mix and then pour over meatballs. Reduce heat and simmer for about 45 minutes.

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

Let Us Know What You Think! Cancel reply

Your email address will not be published. Required fields are marked *




My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

Uncategorized

Cinnamon Chips

Jump to Recipe

The perfect baked snack to dip in sweet desserts, frosting, salsas and more! Super easy to make a bunch, and serve with your favorite dessert dip!

Cinnamon Chips in a bowl

Cinnamon Tortilla Chips

Leftover tortillas hanging around? I found your answer – cinnamon tortilla chips!

I love a good crunchy snack and these cinnamon tortilla chips are my go-to for dessert dips. You can use them with frostings, sweet dips, melted chocolate, fruit salsas, and more! Such a tasty alternative to regular tortilla chips.

You can make these sweet cinnamon chips in less than 15 minutes. It’s the most simple recipe in the world. Your kids can even help! They will love sprinkling the cinnamon sugar mixture on top of the tortillas and cutting them into triangles. Educational and fun!

Cutting cinnamon tortilla chips into triangles

How to make Cinnamon Chips

Get ready for your house to smell amazing when these cinnamon chips go in the oven. I love the smell of butter cooking with cinnamon and sugar. YUM!

CINNAMON & SUGAR. You’re going to need about 10 flour tortillas for all the chips. Mix the cinnamon and sugar together in a small bowl and set aside. Melt the butter and brush on each tortilla. Sprinkle the cinnamon and sugar all over the tortilla.

CUT & BAKE. Preheat your oven to 350°. While the oven is preheating, cut each cinnamon and sugar coated tortilla into 8 wedges. Then cut off the tip and cut 3 more triangles from the top of the tortilla (see pictures above for an example).

Place the cut chips in one layer on an ungreased baking sheet. Bake them in the oven for 8-10 minutes until crispy.

Cinnamon Sugar Tortilla Chips on a baking sheet

STORING & SERVING

How to store cinnamon sugar tortilla chips? Store your cinnamon chips in an airtight container at room temperature. Make sure it’s airtight so they hold their crunch and don’t get stale. If they are store properly, they should last for a couple of weeks.

What to serve with? There are loads of dips that go great with these chips and although we prefer the fruit salsas, these other dips work well too.

  • Strawberry Salsa
  • Pineapple Salsa
  • Snickers and Caramel Apple Dip
  • Cream Cheese Fruit Dip
  • Mango Salsa
  • Nutella Fruit Dip

Fruit salsa and cinnamon chips are one of my favorite combinations. I know it sounds a little different, but you’ll have to give it a try and tell me what you think!

Fruit Salsa and Cinnamon Chips

If you have not tried these chips before, please do!! We know it’s hard to beat a classic tortilla chip, but these sweet treats are perfect for any party or snack. And because they’re so simple, you’ll want to make them all the time!

For more yummy snacks, check out:

  • Peanut Butter Snack Bites
  • Apple Chips
  • Caramel Apple Nachos
  • Homemade Granola
  • Homemade Apple Sauce

Cinnamon Chips Recipe

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The perfect baked snack to dip in sweet desserts, frosting, salsas and more! Super easy to make a bunch and serve with your favorite dessert dip!

Course

Appetizer
Cuisine

Mexican

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Servings 6
Calories 331 kcal
Author Kristyn Merkley

Ingredients

  • 10
    flour tortillas
    10 inch tortillas
  • 1/2
    cup
    butter
    melted
  • 1/3
    cup
    sugar
  • 2
    tsp
    cinnamon

Instructions

  1. Preheat oven to 350.

  2. Mix sugar and cinnamon together in a small bowl. Set aside.

  3. Brush flour tortillas with butter and sprinkle with cinnamon sugar mixture.

  4. Cut each tortilla into eight wedges. Then cut off the tip and cut 3 more triangles from the top of the tortilla. Place on ungreased baking sheets. 

  5. Bake at 350° for 8-10 minutes or just until crisp. Serve with fruit salsa.

 

Homemade Cinnamon Chips made from tortillas

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Cinnamon Chips Recipe

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The perfect baked snack to dip in sweet desserts, frosting, salsas and more! Super easy to make a bunch and serve with your favorite dessert dip!

Course

Appetizer
Cuisine

Mexican

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Servings 6
Calories 331 kcal
Author Kristyn Merkley

Ingredients

  • 10
    flour tortillas
    10 inch tortillas
  • 1/2
    cup
    butter
    melted
  • 1/3
    cup
    sugar
  • 2
    tsp
    cinnamon

Instructions

  1. Preheat oven to 350.

  2. Mix sugar and cinnamon together in a small bowl. Set aside.

  3. Brush flour tortillas with butter and sprinkle with cinnamon sugar mixture.

  4. Cut each tortilla into eight wedges. Then cut off the tip and cut 3 more triangles from the top of the tortilla. Place on ungreased baking sheets. 

  5. Bake at 350° for 8-10 minutes or just until crisp. Serve with fruit salsa.

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Strawberry Salsa

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You can’t go a summer without eating this sweet and spicy strawberry salsa! The flavors are so unique. Grab some cinnamon and sugar chips or your favorite tortilla chips and dig in! You can even serve with fish, tacos, or any Mexican dish.

Strawberry Salsa in a bowl

Strawberry Jalapeño Salsa

Most people love savory salsa, but have you tried a sweet salsa?

This strawberry jalapeño salsa really satisfies my snack cravings! It has all of my favorite flavors in one! Savory, sweet, spicy, salty. The sweet, juicy strawberries pair perfectly with the chopped jalapeños, tomatoes, and cilantro. They compliment each other in flavor so well.

It’s great for serving as an appetizer or eating around the kitchen with your family. Just a few ingredients to make this fun and different salsa to munch on.

Chopped Strawberry Salsa ingredients

How to make strawberry salsa

Let’s start with the lineup of ingredients in this strawberry salsa:

  • strawberries
  • jalapeños
  • grape tomatoes
  • green onions
  • lime zest and juice
  • balsamic vinegar
  • cilantro
  • salt & pepper

CHOP & MIX. Chop and slice all of the ingredients that need to be prepped. Then place the strawberries, green onions, grape tomatoes, jalapeños, and lime zest in a big bowl.

Mix everything together until combined. Stir in the lime juice, balsamic vinegar, salt and pepper. Mix it all together.

Add the chopped cilantro right before you’re ready to serve! Easiest recipe ever right? And SO delicious.

Different add-ins you can use in this salsa, include:

  • onion
  • red onion
  • roma tomatoes
  • avocado
  • a little orange juice or lemon juice

Strawberry Salsa with Cinnamon Chips

STORING & SERVING SALSA

How to Store Strawberry Salsa? Keep this salsa in airtight containers in the fridge. If you store it correctly, it will last for about 5-6 days. Take it out whenever you’re ready to serve it!

What to serve strawberry jalapeño salsa with? I love eating these sweet fruit salsas with cinnamon and sugar tortilla chips! Any flavor of tortilla chip will do. Even lime flavored chips would be tasty!

Don’t forget – you can also serve the salsa on any Mexican dish. It would go really yummy on top of tacos, quesadillas, chicken, fish, etc.

Strawberry Jalapeño Salsa served with Cinnamon Chips

No one can deny just how good this sweet salsa is. It’s simple, flavorful and a great snack or addition to any Mexican meal. We hope you love it!

For more salsa recipes, check out:

  • Black Bean and Corn Salsa
  • Salsa Verde
  • Homemade Salsa
  • Mango Salsa
  • Chili’s Salsa

Strawberry Salsa Recipe

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You can’t go a summer without eating this sweet and spicy strawberry salsa! The flavors are so unique. Grab some cinnamon and sugar chips or your favorite tortilla chips and dig in!

Course

Appetizer
Cuisine

Mexican

Prep Time 10 minutes
Total Time 10 minutes

Servings 8
Calories 21 kcal
Author Kristyn Merkley

Ingredients

  • 2
    cups
    strawberries
    chopped
  • 1
    cup
    grape tomatoes
    chopped
  • 1/4
    cup
    green onions
    chopped
  • 2
    tbsp
    jalapeno pepper
    seeded and minced
  • 1
    tsp
    lime zest
  • 2
    tbsp
    lime juice
  • 2
    tbsp
    balsamic vinegar
  • 1/2
    tsp
    coarse salt
  • pepper
    to taste
  • 2
    tbsp
    cilantro
    chopped

Instructions

  1. Place the strawberries, tomatoes, green onions, jalapeno pepper, and lime zest into a mixing bowl and mix well.

  2. Stir in the lime juice, balsamic vinegar, salt, and pepper. Add chopped cilantro right before serving.

 

Strawberry Jalapeño Salsa Recipe

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Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Strawberry Salsa Recipe

Print
Save Recipe Rate

You can’t go a summer without eating this sweet and spicy strawberry salsa! The flavors are so unique. Grab some cinnamon and sugar chips or your favorite tortilla chips and dig in!

Course

Appetizer
Cuisine

Mexican

Prep Time 10 minutes
Total Time 10 minutes

Servings 8
Calories 21 kcal
Author Kristyn Merkley

Ingredients

  • 2
    cups
    strawberries
    chopped
  • 1
    cup
    grape tomatoes
    chopped
  • 1/4
    cup
    green onions
    chopped
  • 2
    tbsp
    jalapeno pepper
    seeded and minced
  • 1
    tsp
    lime zest
  • 2
    tbsp
    lime juice
  • 2
    tbsp
    balsamic vinegar
  • 1/2
    tsp
    coarse salt
  • pepper
    to taste
  • 2
    tbsp
    cilantro
    chopped

Instructions

  1. Place the strawberries, tomatoes, green onions, jalapeno pepper, and lime zest into a mixing bowl and mix well.

  2. Stir in the lime juice, balsamic vinegar, salt, and pepper. Add chopped cilantro right before serving.

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My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

Uncategorized

Steak Fajitas

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You know those sizzling fajitas you see at restaurants? You can make them at home! It may seem intimidating, but this steak fajita recipe couldn’t get any easier!

Steak fajitas with a lime wedge and cilantro

Who doesn’t love fajitas?

Have you ever been to a restaurant where they bring out a fajita platter, still sizzling, with perfectly seasoned meat and steaming vegetables, all to wrap up in a warm tortilla? My mouth is literally watering just thinking about it!

I know it sounds impossible, but you can easily make those fresh steak fajitas at home, and it’s SO much easier than you think. It will take less than 35 minutes (minus marinating time). Don’t be intimidated by the long list of ingredients either—most of them are common spices you already have on hand!

We haven’t met a person who doesn’t love these delicious fajitas!!

Seasonings, sauces and veggies for steak fajita marinade

How to make fajitas

CUT OF MEAT. Classic fajitas are typically made with skirt steak, however, they can be also made with flank steak (or even chicken). Both cuts of meat need to be marinated in order to tenderize the meat and add flavor.

MARINATING. The secret to getting flavorful and juicy meat is marinating the steak for at least 2 hours, or up to 9 hours. Yes, you will have to plan ahead, but it’s worth it! NOTE: marinating the meat in citrus for too long can chemically cook or break down the fibers in the meat, so just be careful. Timing is key 🙂

COOKING. Once the meat has been marinated, pat it dry and heat up a large skillet. I prefer using a dutch oven or cast iron skillet. The bigger, the better. When your skillet is nice and hot, add the oil. Make sure to use an oil with a high smoke-point. For this particular recipe I’d suggest using canola or avocado oil.

Cook the steak over medium-high heat for about 5 minutes on each side. We eat our meat medium-well, so I tend to cook in slightly longer than most. You can also use an instant-read thermometer to check for doneness (I pull it from the stove at about 158 degrees).

steak in a frying pan

Meat Resting + Cooking Veggies

Why is letting meat rest so important? Let the meat rest on a cutting board and tent (or loosely cover) with aluminum foil.

This allows the fibers in the meat to relax and widen, which makes it possible for all of that juiciness or moisture to be reabsorbed and redistributed throughout the meat. Don’t want tough, chewy steak? Then let it rest!

Cooking the veggies: While the steak is resting, add the remaining oil to the pan. Toss in the bell peppers, Anaheim or poblano chili, and onion. Toss to coat, then add a pinch or two of salt. This will help sweat the veggies.

In essence, it helps remove the moisture more quickly and tenderizes them faster.

It will take a good 6-10 minutes for the veggies to cook. Again, we tend to go a little longer here too because our kids like soft veggies (or at least they notice them less 😉).

Once the veggies are tender, slice the steak against the grain. This will leave you with tender, fall-apart pieces of steak. Toss the steak with the veggies or serve separately.

Cooking steak and vegetables in a frying pan

GARNISHES + LEFTOVERS

Garnish with your favorite toppings – some of our favorites include:

  • Chopped cilantro
  • Sour cream
  • Guacamole
  • Salsa
  • Cheese
  • Lettuce
  • Lime wedges

STORING + REHEATING. If you have any leftovers, you can store them in the fridge in an airtight container up to 5 days.

Reheating leftover steak fajitas is no problem! You can toss the meat and veggies in a skillet over medium heat for 3-4 minutes until heated throughout. Leftover fajitas make awesome quesadillas, fajita bowls, or fajita burritos!

Steak fajitas may seem intimidating, but with a little bit of planning they’re a breeze to make! Everyone will fall in love with these simple, yet incredibly flavorful steak fajitas!

Steak fajitas in flour tortillas

If you like the flavors of steak fajitas, you’ll definitely love our Steak Fajita Pizza!

Our favorite sides to go with fajitas:

  • Mexican Rice
  • Creamy Refried Beans
  • Pico De Gallo
  • Avocado Taquitos

Steak Fajitas Recipe

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You know those sizzling fajitas you see at restaurants? You can make them at home! It may seem intimidating, but this steak fajita recipe couldn’t get any easier!

Course

Main Course
Cuisine

Mexican

Prep Time 15 minutes
Cook Time 20 minutes
Marinade Time 2 hours
Total Time 35 minutes

Servings 6
Calories 395 kcal
Author Natalie Dicks

Ingredients

For the marinade:

  • 6
    tbsp.
    canola or avocado oil, divided
  • 1
    tbsp.
    Worcestershire sauce
  • 1/4
    c.
    fresh lime juice
  • 1/4
    c.
    orange or pineapple juice
  • 1/4
    c.
    chopped cilantro
  • 2
    cloves
    minced garlic
  • 2
    tsp.
    chili powder
  • 2
    tsp.
    cumin
  • 1
    tsp.
    coriander
  • 1 1/2
    tsp.
    salt
  • 1
    tsp.
    smoked paprika
  • 1/2
    tsp.
    garlic powder
  • 1/2
    tsp.
    ground black pepper
  • 1/8
    tsp.
    red pepper flakes
  • 2
    lb.
    skirt or flank steak

For the vegetables:

  • 1
    red bell pepper, sliced into strips
  • 1
    green bell pepper, sliced into strips
  • 1
    yellow bell pepper, sliced into strips
  • 1
    Anaheim or poblano pepper, sliced into very thin strips
  • 1
    yellow onion, sliced into strips
  • 1
    pinch
    salt

Instructions

For the marinade:

  1. In a large ziploc bag (or shallow baking dish about the size of your steak), add 3 tablespoons of olive oil and the remaining liquid ingredients and seasonings/spices. Toss or whisk to combine. 

  2. Add the steak, cover with marinade. Marinate in the fridge for at least 2 hours, up to 9 hours. 

  3. Remove the steak and pat dry.

  4. In a large skillet or dutch oven set over medium-high heat, add 1 tablespoon of the remaining oil. Add the steak to the skillet and cook on each side for about 5 minutes or until a nice thick crust forms on each side.

  5. Remove the steak from the skillet and transfer it to a cutting board. Tent with foil and let rest while cooking the vegetables.

For the vegetables:

  1. While the steak rests, add the remaining 2 tablespoons of oil to the skillet. Add the peppers, onion and salt. Cook, stirring occasionally, for about 6-10 minutes, or until the veggies are soft and tender. 

  2. Remove the foil from the steak. Cut the steak against the grain into thin slices. Toss with veggies and serve immediately.

Easy Homemade Steak Fajita Recipe

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