WHY YOU’LL LOVE COPYCAT STARBUCKS EGG BITES

• Starbucks-style egg bites without a sous vide machine
  
• Perfect make-ahead breakfast
  
• Smooth, custardy texture just like the café version
  
• High-protein and satisfying
  
• Ready in about 30 minutes

Starbucks Egg Bites Recipe

Y’all know how much we love Starbee’s in this house. Especially my daughter Sassy and me.

There’s something about walking in, grabbing a coffee, and spotting those egg bites sitting in the warmer that feels like a little breakfast win.

But sometimes the craving hits and I don’t want to get in the car, fight traffic, and wait in line just to get them.

That’s when I set out to learn how to make Starbucks egg bites myself.

Once I realized you could recreate that same silky, custardy texture at home (without a sous vide machine!), it became one of those recipes we keep in regular rotation.

Each batch of copycat Starbucks egg bites takes about half an hour, and suddenly breakfast for the next few days is handled.

And honestly? Warm from the oven with that melty cheese and crispy bacon… they’re just as satisfying as the coffee shop version.

INGREDIENT NOTES

• Eggs: The base of the recipe. Use large eggs for the right amount of “batter” and bring them to room temperature beforehand if you can. Blending them creates that smooth texture. 
  
• Cottage Cheese: The secret ingredient that gives these copycat Starbucks egg bites their creamy, custard-like consistency.
  
• Gruyère Cheese: Adds nutty flavor and melts beautifully. Swiss cheese is the closest substitute and works very well. Jarlsberg, fontina, or even mild provolone can also work if Gruyère isn’t available.
  
• Monterey Jack Cheese: Balances the sharper Gruyère and creates a creamy finish.
  
• Bacon: Adds smoky flavor and texture. Instead of cooking strips as usual, dice your bacon while it’s cold and crisp the pieces in a skillet. You’ll get more even results, and it tends to go a bit faster too.
  
• Cornstarch: Helps stabilize the eggs so they stay silky and smooth.

VARIATIONS

Ham & Swiss: Swap bacon and Gruyère for diced ham and Swiss or cheddar cheese.

Veggie Egg Bites: Replace bacon with sautéed spinach, mushrooms, or peppers.

Spicy Version: Add diced jalapeños or extra hot sauce.

Cheddar Bacon: Replace Gruyère with sharp cheddar for a classic breakfast flavor.

SERVING SUGGESTIONS

• Pair with café favorites like a cinnamon dolce latte or a Pink Drink.
  
• Serve Starbucks egg bites with toast or croissants.
  
• Add avocado slices or fresh fruit to your plate.
  
• Perfect for brunch spreads with breakfast potatoes, sausage links, French toast, or roasted veggies.

STARBUCKS EGG BITES FAQ

The key to making an egg bites recipe like Starbucks is nailing the texture…. and that happens by blending the eggs thoroughly with cottage cheese.

This creates a smooth base that bakes into a custard rather than a traditional egg muffin.

A water bath in the oven also plays an important role. The steam keeps the eggs moist while baking, preventing them from becoming dry or rubbery.

Letting the bites rest briefly after baking helps them firm up enough to release cleanly from the pan.

TOOLS NEEDED

• Food Processor or Blender: A must for creating a perfectly smooth egg base.
  
• Mini Muffin Pan: The perfect size for this Starbucks egg bites recipe. Grease it well!
  
• Skillet: For cooking the bacon pieces.
  
• 9×13-inch Baking Dish: To make a steam bath for the oven.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

Air Fryer Poached Eggs

Sausage Egg and Cheese Breakfast Sliders + Video

Easy Ham and Cheese Quiche Recipe (w/ Pre-made Pie Crust)

Air Fryer Omelette with Cheese (Easy Omelet Recipe)

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Starbucks Egg Bites Recipe

Make this copycat Starbucks Egg Bites Recipe at home with simple, fresh ingredients and your oven. No sous vide machine required!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 egg bites

Calories 72cal

Author Donna Elick

Equipment

• mini muffin pan
• large skillet

Ingredients

• 6 slices bacon, diced
• 6 large eggs
• 1 cup cottage cheese
• 2 ounces Gruyère cheese, shredded (about ½ cup)
• 2 ounces Monterey Jack cheese, shredded (about ½ cup)
• 2 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon hot sauce

Instructions

• PREHEAT OVEN: Preheat the oven to 300°F. Place a 9 x 13 inch baking dish on the bottom rack of the oven and carefully fill it halfway with hot water to create steam in the oven. Position another oven rack in the center of the oven.
• PREP PAN: Spray a mini muffin pan with nonstick cooking spray to prevent the egg bites from sticking.
• COOK BACON: Heat a large skillet over medium heat. Add 6 slices bacon, diced and cook for 5 to 7 minutes, stirring occasionally, until crisp. Transfer the bacon to a paper towel-lined plate.
• BLEND EGGS: In a food processor combine 6 large eggs, 1 cup cottage cheese, 2 ounces Gruyère cheese, shredded , 2 ounces Monterey Jack cheese, shredded , 2 tablespoons cornstarch, 1/4 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/2 teaspoon hot sauce. Blend for 20 to 30 seconds until the mixture is completely smooth.
• FILL PAN: Pour the egg mixture into the prepared mini muffin pan, filling each cup about ¾ full.
• ADD BACON: Sprinkle the cooked bacon evenly over the tops of the egg bites and gently press the bacon into the egg mixture so it is mostly covered.
• BAKE: Place the muffin pan on the center rack and bake for 15 to 20 minutes until the egg bites puff up and begin pulling slightly away from the sides of the pan.
• REST: Let the egg bites rest in the pan for 5 minutes so they set and are easier to remove.
• SERVE: Use a small spoon or butter knife to gently lift the egg bites from the pan. Serve warm.

Notes

Make-Ahead: These egg bites can be made up to 3 days ahead and stored in the refrigerator.

Storage: Store egg bites in an airtight container in the refrigerator for up to 3 days.

Reheating: Microwave egg bites for 20 to 30 seconds or warm them in a 300°F oven for about 8 minutes.

Freezing: Freeze cooled egg bites in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Blending the eggs with cottage cheese creates the silky, custard-like texture similar to Starbucks egg bites.

Nutrition

Serving: 1 | Calories: 72cal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 142mg | Sugar: 0.3g | Fiber: 0.01g | Calcium: 60mg | Iron: 0.3mg

Originally published March 2024, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Starbucks Egg Bites Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS ROASTED SALSA VERDE RECIPE

• Fresh roasted flavor that beats store-bought
  
• Bright, tangy, and perfectly balanced
  
• Easy 30-minute recipe
  
• Freezer friendly
  
• One of the most versatile sauces in the kitchen

Roasted Salsa Verde

We love, love, love salsa verde in this house. That bright, tangy green salsa. You know, the one that shows up on every taco truck table. 

Honestly, we use it in so many recipes that it’s almost embarrassing. Enchiladas, carnitas, tacos, burrito bowls, casseroles, even soup… if there’s a way to add salsa verde to it, we’ve probably tried it.

Often, I’ll reach for Macayo’s Salsa Verde, which is one of my favorite shortcuts. But when I really want to knock a recipe out of the park, I make it from scratch.

Making salsa verde with roasted tomatillos and peppers makes all the difference. The flavor gets deeper, a little smoky, and much more complex than anything from a jar.

And once you taste it fresh? You start finding excuses to put this roasted salsa verde on everything.

INGREDIENT NOTES 

• Tomatillos: The base of salsa verde. When roasted, they develop a deeper, slightly sweet flavor. The fruit inside should feel firm and smooth, but the husks should be slightly loose.
  
• Jalapeño & Serrano Peppers: Provide heat and complexity. Removing the seeds keeps the salsa mild.
  
• Garlic: Roasting softens the sharp bite and adds savory depth.
  
• White Onion: Adds brightness and balance to the salsa.
  
• Fresh Cilantro: Essential for that classic salsa verde flavor.
  
• Lime Juice: Brings acidity that brightens the entire salsa.

VARIATIONS

Smoky Salsa Verde: Add a roasted poblano pepper to the mix.

Extra Spicy Version: Leave the seeds in the peppers and add another serrano.

Avocado Salsa Verde: Blend in 1 ripe avocado for a creamy version.

Charred Tomatillo Salsa: Grill the tomatillos and peppers instead of broiling.

SERVING SUGGESTIONS 

• A must for chicken tacos and carnitas!
  
• Use it for enchiladas or smothered burritos.
  
• Eat roasted tomatillo salsa verde straight with tortilla chips.
  
• Spoon some over burrito bowls.
  
• Drizzle over fried eggs, huevos rancheros, or breakfast tacos.
  
• Use this roasted salsa verde recipe in our chicken soup.
  

ROASTED TOMATILLO SALSA VERDE FAQ

Roasting the vegetables before blending is what makes this roasted tomatillo salsa verde recipe so special. 

The high heat caramelizes the tomatillos and lightly chars the peppers, which adds depth and removes the raw bite you sometimes get with uncooked salsa verde.

Letting the salsa rest in the refrigerator for a little while also helps the flavors meld together, creating a brighter and more balanced sauce.

TOOLS NEEDED 

• Rimmed Baking Sheet: For roasting the tomatillos, peppers, and garlic.
  
• Blender or Food Processor: To blend the sauce into an even, smooth consistency.
  
• Knife and Cutting Board: Prepping veggies is a breeze.
  
• Citrus Juicer: Optional, but it easily gets every last drop out of the limes.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Condiment Recipes

Easy Homemade Red Enchilada Sauce Recipe

Homemade Honey Mustard Dipping Sauce Recipe + Video

Big Mac Sauce McDonald’s Copycat Recipe

Best Ever Jack Daniels BBQ Sauce (Homemade Recipe)

Print

Roasted Salsa Verde

Roasted Salsa Verde is easy to make from scratch, and the complex flavor is so much better than anything jarred! Ready in 30 minutes or less.

Course Condiment

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cool Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 24 makes about 3 cups

Calories 11cal

Author Donna Elick

Ingredients

• 1 1/2 pounds tomatillos, husked, rinsed, and halved
• 1 medium jalapeño pepper, halved and seeds removed (for more heat, leave some seeds)
• 1 medium serrano pepper, halved and seeds removed (for more heat, leave some seeds)
• 3 cloves garlic, peeled
• 1/4 small white onion, chopped about ½ cup
• 1/2 cup fresh cilantro, chopped (leaves and tender stems)
• 1 medium lime, juiced (about 2 tablespoons)
• 1 teaspoon kosher salt

Instructions

• PREHEAT BROILER: Place an oven rack about 6 inches below the broiler and preheat the broiler. Lightly grease a rimmed baking sheet.
• ARRANGE VEGETABLES: Place 1 1/2 pounds tomatillos, husked, rinsed, and halved cut side down on the baking sheet. Add 1 medium jalapeño pepper, halved and seeds removed , 1 medium serrano pepper, halved and seeds removed, and 3 cloves garlic, peeled.
• BROIL VEGETABLES: Broil for about 5 minutes until the vegetables begin to blister. Remove the garlic cloves so they do not burn. Continue broiling the tomatillos and peppers for another 5 to 7 minutes until the skins are charred and blistered.
• COOL VEGETABLES: Remove the baking sheet from the oven and allow the vegetables to cool for about 10 minutes.
• BLEND SALSA: Add the roasted tomatillos, peppers, garlic, 1/4 small white onion, chopped, 1/2 cup fresh cilantro, chopped, 1 medium lime, juiced, and 1 teaspoon kosher salt to a blender or food processor.
• PULSE: Pulse until the salsa reaches your desired consistency. For a chunkier salsa, pulse a few times. For a smoother salsa, blend longer.
• SERVE: Taste and adjust salt if needed. Serve immediately or refrigerate for later use.

Notes

Make-Ahead: Salsa verde can be made up to 2 days ahead. The flavor improves as it sits in the refrigerator.

Storage: Store in an airtight container in the refrigerator for up to 1 week.

Freezing: Freeze salsa verde in small containers for up to 3 months. Thaw overnight in the refrigerator and stir before serving.

Heat Tip: For a milder salsa, remove all seeds from the peppers. For a spicier salsa, leave some seeds or add another serrano pepper.

Ingredient Tip: Tomatillos should be bright green and firm with a dry papery husk. Rinse them well after removing the husk to remove the sticky residue.

Nutrition

Serving: 1 | Calories: 11cal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Sodium: 108mg | Sugar: 1g | Fiber: 1g | Calcium: 4mg | Iron: 0.2mg

Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Salsa Verde appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS SLOW COOKER CARNITAS RECIPE

• Only three ingredients and almost zero prep
  
• Slow cooker does nearly all the work
  
• Perfect for feeding a crowd
  
• Crispy carnitas texture with a simple broiler trick
  
• Great for tacos, burritos, bowls, and nachos

Slow Cooker Carnitas

This carnitas recipe for the slow cooker is one of those “how is this so good with so little effort?” dinners.

It’s barely even a recipe… just pork, salsa, and onion. But somehow the crockpot turns it into something that tastes like you spent all day working on it.

The pork slowly cooks down until it’s fall-apart tender, soaking up all that bright flavor from the salsa.

When you shred it and give it a quick trip under the broiler, those edges get crispy and golden while the inside stays juicy.

And suddenly that simple slow cooker pork turns into proper carnitas. The kind that belongs piled into warm tortillas with lime and cilantro.

INGREDIENT NOTES

• Pork Shoulder: This cut is perfect for carnitas because it contains enough fat and connective tissue to become incredibly tender during slow cooking.
  
• Green Salsa: Provides the seasoning and acidity that balances the richness of the pork.
  
• White Onion: Has a clean, sharp flavor that complements the salsa.
  
• Salt & Pepper: A simple finish that brings the flavor together once the pork is shredded.

VARIATIONS

Citrus Carnitas: Add fresh orange juice and lime juice before cooking.

Spicy Carnitas: Use a hotter salsa or add diced jalapeños.

Classic Seasonings: Rub pork shoulder with cumin, dried oregano, and chili powder. Cook in a little chicken stock with lime juice.

Deeper Flavor: Sear the meat on all sides before placing it in the slow cooker.

SERVING SUGGESTIONS

• Make street tacos with extra onion and cilantro.
  
• Add a Southwest chopped salad on the side.
  
• Serve slow cooker carnitas with flour tortillas, pico de gallo, cilantro, and lime wedges.
  
• Use in place of ground beef for sheet pan nachos.
  
• Pile shredded pork onto rice bowls with black or pinto beans, corn salsa, and avocado.
  
• Stuff into sheet pan quesadillas or enchiladas.

CARNITAS RECIPE SLOW COOKER FAQ

Carnitas are all about texture contrast.

The slow cooker makes the pork incredibly tender and juicy, but the magic happens when you crisp the shredded meat.

Spreading the pork on a sheet pan and broiling it quickly caramelizes the edges while keeping the inside moist.

This creates the perfect mix of tender meat and crispy bites… exactly what great carnitas should have.

TOOLS NEEDED

• Slow Cooker: Minimum of 5-quart to fit the pork shoulder.
  
• Cutting Board: If you don’t want to shred pork carnitas in the slow cooker.
  
• Two Forks: For shredding. Doesn’t take too much effort!
  
• Rimmed Baking Sheet: A quick broil gets the edges crispy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Slow Cooker Recipes

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Slow Cooker Carnitas (3-Ingredient Pork Recipe)

These Slow Cooker Carnitas are so easy, they just about cook themselves. Toss pork shoulder, onion, and salsa verde in the crockpot and go!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 people

Calories 314cal

Author Donna Elick

Equipment

• slow cooker

Ingredients

• 5 pounds boneless pork shoulder
• 2 cups green salsa I like 505
• 1 medium white onion, diced (about 1 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• ADD INGREDIENTS: Place 5 pounds boneless pork shoulder in the bottom of a slow cooker. Sprinkle 1 medium white onion, diced over the pork and pour 2 cups green salsa evenly over the top.
• COOK: Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the pork is very tender and easily pulls apart with a fork.
• SHRED PORK: Remove the pork from the slow cooker and place it on a large cutting board. Use two forks to shred the meat into bite-size pieces.
• SEASON: Return the shredded pork to the slow cooker and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper. Stir to combine.
• ABSORB FLAVOR: Cover and cook on High for 30 minutes longer so the shredded pork absorbs the cooking juices.
• FINISH: Stir once more before serving. Taste for seasoning. Add more salt as desired.
• OPTIONAL – CRISP THE CARNITAS: Spread shredded pork on a rimmed baking sheet and broil 3 to 5 minutes until crispy.

  Then return the crispy pork to the slow cooker juices or serve immediately.

Video

Notes

Make-Ahead: Carnitas can be made up to 2 days ahead and stored in the refrigerator. Reheat gently before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a skillet over medium heat or microwave in 30-second intervals until warmed through.

Freezing: Freeze shredded carnitas in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Use a flavorful green salsa. A salsa made with tomatillos, garlic, and lime gives the carnitas bright flavor and balances the richness of the pork.

Nutrition

Serving: 6ounces | Calories: 314cal | Carbohydrates: 4g | Protein: 51g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 136mg | Sodium: 448mg | Sugar: 3g | Fiber: 1g | Calcium: 18mg | Iron: 2mg

Originally published November 2015, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Slow Cooker Carnitas (3-Ingredient Pork Recipe) + Video appeared first on The Slow Roasted Italian.

Pasta Salad Recipes

I love a good pasta salad… and I love the never-ending mix-and-match options available. Tender pasta, some veggies, a protein, and an incredible dressing. That’s all there is to it!

There’s inspiration to be found just about anywhere, not just at the deli counter. Buffalo chicken, steak fajitas, Asian noodles, and fast food favorites. So many flavors to choose from.

We’re sharing 40 of our best pasta salad recipes ever, plus tips for balancing textures and flavors or planning for a crowd. 

They’re grouped by ingredient or inspiration, so it’s easy to find just what you’re looking for. Or maybe a few things you hadn’t thought of!

What Makes a Good Pasta Salad?

The best pasta salad recipes start with perfectly cooked pasta. Aim for al dente, meaning with a slight bite, and rinse with cold water immediately after draining to stop it from cooking further.

Pasta will soften a bit more as it absorbs some of the dressing, resulting in the perfect texture when it’s time to eat.

Balance is also key… both in flavor and in what ends up on your fork! 

Use the pasta size and shape as your guide for chopping meats and veggies so you get a little bit of everything in every bite.

Make sure there’s a mixture of flavors and textures going on too. Pasta salad recipes shouldn’t lean too savory or too sweet. And if it tastes like something is missing, that something is probably acid (citrus juice or vinegar) or salt.

Tips for the Best Ever Pasta Salad Recipes

• Assemble ahead of time. The flavor is even better when it’s had time to chill in the fridge.
  
• Hold off on delicate ingredients. Greens wilt over time, and some produce (avocados and apples) will brown quickly. Add these just before serving.
  
• Reserve some of the dressing. Add it just before serving for a quick refresh.
  
• Scale up for crowds. Aim for ½-¾ cup per person as a side, or up to 1 ½ cups as a main dish.
  
• Keep it cool. If transporting, use an insulated bag with ice packs. Doesn’t hurt to keep the bowl over ice for serving, either!

CLASSIC PASTA SALAD RECIPES

These are the potluck favorites. The ones that get requested over and over again… and disappear the fastest from the table.

• Southern Macaroni Salad
  Just like mom used to make! Creamy, crunchy, and just right for a BBQ side dish.
  
• Classic Tuna Pasta Salad
  Another creamy favorite, improved with a lemon and dill dressing with plenty of zip.
  
• Pesto Pasta Salad with Chicken
  Summertime in a bowl. Juicy tomato, creamy mozzarella, tender chicken, and crunchy pine nuts tied together with basil pesto.
  
• Creamy Pasta Salad with Peas and Onions
  An easy 20 minute side dish smothered in an incredible lemon chive dressing.
  
• Patriotic Tri Color Pasta Salad
  A 4th of July classic with pepperoni, olives, tomatoes, and cheese. Skip the dye to enjoy it all summer long.
  

SANDWICH INSPIRED FLAVORS

All the best sandwich fillings transformed into easy pasta salad recipes. Less assembly, not as heavy, and a great way to stretch ingredients too.

• BLT Pasta Salad with Creamy Dressing
  Crispy bacon, crunchy lettuce, and juicy tomatoes meet a tangy, creamy dressing and tender pasta.
  
• Po’Boy Shrimp Pasta Salad
  A little bit spicy and a whole lot juicy, with tender shrimp and tortellini in a fabulous remoulade dressing.
  
• Big Mac Pasta Salad
  Transform the popular fast-food hamburger into a hearty pasta salad, complete with a heavy dose of homemade Big Mac Sauce.
  
• Rotini Pasta Salad with Avocado
  Everything you love about a Bacon Avocado Club mixed with tender tri-color rotini and Italian dressing.
  
• Cuban Sandwich Pasta Salad
  Meat, veggies, a Mojo dressing, and plenty of cheese. A summertime staple that disappears fast!
  

MEDITERRANEAN PASTA SALADS

If there’s a way to add Italian (hello!) or Greek flavors to a meal, I’m going to find it. Tangy, bright, and always cheesy.

• Tuscan Tortellini Pasta Salad Recipe
  Packed with Italian flavor and cheese-stuffed pasta, tossed with a tangy white wine vinaigrette.
  
• Best Greek Tortellini Pasta Salad Recipe
  This one’s got tons of veggies, Kalamata olives, and feta cheese. Hearty but refreshing.
  
• Easy Greek Spaghetti Pasta Salad
  A lighter take on traditional spaghetti with a bright red wine vinaigrette and plenty of feta.
  
• Best Ever Antipasto Pasta Salad
  3 types of meat, salty cheese and olives, artichoke hearts, tomatoes, red onion… this one’s got everything!
  
• Mediterranean Style Orzo Pasta Salad
  One of the best pasta salad recipes for potlucks and cookouts. Even better than the Costco original.
  
• Orecchiette Pasta Salad
  Featuring juicy tomatoes, crisp bell peppers, tangy feta, briny olives, and fresh basil. It’s a Mediterranean-inspired delight.
  
• Italian Balsamic Pasta Salad
  A medley of herb-marinated tomatoes meets salami, olives, and cheese with rich, balsamic flavor.
  

TEX-MEX

Craving a little kick? These are the best ever pasta salad recipes to meet the moment. Deeply savory, packed with veggies, and enough heat to keep things interesting.

• Mexican Pasta Salad with Flank Steak
  Fajita steak and veggies paired with cucumber, tomatoes, and pickled jalapeños in a cilantro lime dressing.
  
• Best Ever Taco Pasta Salad
  Classic taco fillings like ground beef, cheese, and avocado meet cheesy Doritos and a tangy Catalina dressing.
  
• Mexican Street Corn Pasta Salad
  If you’re a fan of elotes and esquites, this pasta salad takes street corn to the next level. The perfect cookout side dish.
  
• Southwest Pasta Salad Recipe
  Made with char-grilled corn, black beans, avocado, and cheese with a smoky chipotle ranch dressing.
  
• Best Loaded Cowboy Pasta Salad Recipe
  An extra hearty side or main with a creamy dressing that has just enough bite. Packed with ground beef, bacon, beans, and veggies.
  

VEGETARIAN PASTA SALADS

If you’re tired of the same ol’ deli-counter mix-ins or simply want a meat-free meal, these pasta salad recipes will fit the bill. 

• Hawaiian Macaroni Salad
  A staple on Hawaiian lunch plates, this tangy and creamy mac salad has plenty of crunch.
  
• Creamy Cold Tortellini Pasta Salad
  Instead of the usual coleslaw, pair tender tortellini with a rainbow of fresh veggies and a simple creamy dressing.
  
• Dill Pickle Pasta Salad
  Tangy and creamy with a satisfying crunch. Perfect with burgers and BBQ favorites.
  
• Pasta Salad with Feta Cheese and Tomatoes
  Kalamata olives plus sundried and grape tomatoes paired with salty, tangy cheese. All in an easy, red wine vinaigrette!
  
• Grilled Summer Vegetable Pasta Salad
  Eggplant, zucchini, bell pepper, and tomatoes grilled until caramelized, tossed with tender pasta, and topped with plenty of Parmesan cheese.
  
• Easy Asian Noodle Salad Recipe
  This one’s especially good with salmon or grilled steak. Colorful veggies meet peanuts, cilantro, and spaghetti soaked in an Asian-inspired dressing.
  

BACON-LOADED

Salty, crispy, savory bacon bits put any dish over the top. They pair well with veggies, chicken, cheese, and even seafood!

• Bacon Avocado Pasta Salad
  Just 5 ingredients in this dish, plus 5 more for the dressing. Simple, savory, delish.
  
• Chicken Bacon Ranch Pasta Salad
  One of our favorite pasta salad recipes for summer and easy to customize with different veggies.
  
• Bacon Ranch Pasta Salad Recipe with Tortellini
  A classic flavor combo made even heartier with crunchy vegetables and cheese-stuffed pasta.
  
• Broccoli Pasta Salad Recipe with Bacon and Cheddar
  The star of the barbecue with a creamy Dijon-mayo dressing soaked into every bite.
  
• Bacon Shrimp Pasta Salad
  A seafood twist on the classic macaroni salad, made with bowtie pasta and a tangy homemade dressing.
  

MORE EASY PASTA SALAD RECIPES

A few more of our favorites, from bright and herbaceous to savory, game day flavors.

• Ultimate Green Goddess Pasta Salad
  All the flavor of the Panera salad, but with shells instead of lettuce. Enjoy it as a side or add rotisserie chicken to make it a meal.
  
• Copycat Costco Tortellini Pasta Salad
  Packed with fresh and flavorful ingredients like cheese tortellini, juicy tomatoes, briny olives, spicy salami, and creamy mozzarella pearls.
  
• Buffalo Chicken Pasta Salad
  A rigatoni pasta salad with all the tongue-tingling flavor of your favorite wings.
  
• Cobb Pasta Salad
  Loaded with a hearty mix of chicken, bacon, and hard boiled eggs. Toss with ranch or blue cheese dressing… it’s up to you!
  
• Easy Pizza Pasta Salad Recipe with Tortellini
  A blend of your favorite pizza toppings and cheesy pasta in a zesty, tangy dressing.
  
• Cheesy Caprese Pasta Salad
  Tomatoes, mozzarella, and fresh basil mixed with corkscrew pasta and sun-dried tomato pesto.
  
• Hawaiian Tortellini Pasta Salad
  Creamy pineapple-ginger dressing coats ham, veggies, and pineapple tidbits. It’s like a party in your mouth!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 40 Best Pasta Salad Recipes appeared first on The Slow Roasted Italian.

Coffee Popsicles

Have you ever taken a trip that’s totally shifted your perspective on food?

For me, it was a summer trip to New Orleans with my family years ago! Ever since, I’ve just been hooked on coffee in every way, shape, and form — especially iced.

Because there’s nothing more miserable than drinking a hot cup in hot, muggy weather. But I just needed my coffee fix! So that’s where my love of frozen coffee popsicles came from.

I played around with the popsicles I had in NOLA to get the creamy, dreamy recipe I’m sharing with you here. And they turned out perfect!

Loving your refreshing coffee ice pop? You’ll want to brew an extra large batch of joe to make even more cool, yummy treats like my frozen caramel coffee… or maybe a creamy iced coffee cocktail — for when you need that cup to be extra relaxing!

Ingredient Notes and Substitutions

• Coffee – Make this recipe with any coffee you’d like — just make sure it’s strong-brewed! Cold brew is great for this recipe too.
  
  Don’t use a coffee-making method that leaves lots of grounds (a French press, percolator, etc.) because those grounds will sink to the bottom of the mold and be super bitter in your ice pops.
  
  You can also just strain your brew before pouring it into the molds to make sure there are none of those pesky grounds left behind!
  
• Heavy Cream – All of your favorite non-dairy alternatives work here. Coconut milk and cream are great too.
  
  The only thing I will caution when you substitute dairy here is that you want to use something thick and not too watery.
  
  If it’s too watery, then they’ll be extra icy and melt really quickly.
  
• Granulated Sugar – I tentatively listed 2 tablespoons of sugar for 10 frozen coffee popsicles, but it’s really to taste.
  
  Even if you like your coffee black, you’ll want at least a little sugar — things always taste a little less sweet when frozen!
  
  You can also substitute with powdered sugar or another alternative sweetener. For that Starbucks taste, use liquid cane sugar. You can even use your favorite coffee syrup!

Tips and Tricks to Make Perfect Coffee Ice Pops

• Let the coffee cool completely before using. 

There are a few reasons why you want to let your fresh brew cool down before you freeze it. 

First, you don’t want it to mess with the heavy cream and alter the texture. 

And speaking of texture, trapping steam in a closed container (in this case, our molds) will introduce more water to the mixture, making it icier than we want it. 

It’ll cap your popsicles with flavorless ice, which we don’t want!

• Make the most of your molds!

Leave a little room (half an inch or so) at the top of your molds. The liquid will expand as it freezes, taking up more space in the mold. You don’t want things spilling out, so plan for this!

I also like to use a little tin foil on my molds, even though the ones I use come with tops.

Putting a layer of foil between the tops and the liquid prevents the tops from freezing to the pops when they’re done (which is a huge bummer!). It also keeps those popsicle sticks in place!

• Brew your coffee for the best cold flavor.

When you’re brewing for freezing, you want to make the blend extra strong by using a higher coffee-to-water ratio. Ee really want a prominent coffee flavor! 

Dark roast is great to use — it’s also less acidic — and it tastes best with cream and sugar (in my opinion).

An overnight steep is also awesome! This is best done with coarse grounds. Just strain them out before mixing and pouring! 

Prep Ahead

• Brew coffee

Kitchen Tools You Will Need

• Mixing Bowls – I use the medium-sized bowl from this set.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.

Flavor Variations 

Dress up your coffee ice pops the same way you would any other cup of joe! Your go-to syrups and creamers can be mixed right in, along with or instead of the heavy cream. I like to add caramel sauce!

Sweetened condensed milk or coconut cream are sweet, thick, and creamy options to consider too.

Add warm spices like cinnamon, cardamom, nutmeg, cloves, or ginger to the hot coffee for a warm, pleasant aroma and flavor. Don’t forget that pumpkin spice in the fall!

Finally, you can make these closer to ice cream bars by adding vanilla or coffee-flavored ice cream to your iced coffee popsicles.

Storing Frozen Coffee Popsicles

I store homemade popsicles individually in plastic baggies or wrapped in parchment so they don’t stick together. Then, I put all of those in a gallon-sized bag.

You do want to eat coffee popsicles fairly quickly. The coffee taste starts to weaken, and the texture breaks down faster than other homemade ice pops. Aim to eat them within a week!

Coffee Ice Pop FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Popsicle Recipes

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Coffee Popsicles (Rocket Pops!)

Coffee Popsicles are the coolest caffeine-fueled treats on the menu this summer! My recipe takes just 5 minutes and 3 ingredients to make!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 popsicles

Calories 125cal

Author Donna Elick

Ingredients

• 12 ounces strong brewed coffee cooled to room temperature
• 12 ounces heavy cream
• 2 tablespoons granulated sugar

Instructions

• MAKE COFFEE MIXTURE: In a medium mixing bowl combine 12 ounces strong brewed coffee, 12 ounces heavy cream, and 2 tablespoons granulated sugar. Whisk until the sugar dissolves and the mixture is smooth.
• FILL MOLDS: Pour the coffee mixture evenly into 10 popsicle molds, leaving about ¼ inch of space at the top of each mold for expansion.
• INSERT STICKS: Cover the molds with their lids or a piece of aluminum foil and insert popsicle sticks into the center of each mold.
• FREEZE: Place the molds in the freezer and freeze for at least 4 hours, or until completely frozen.
• SERVE: To remove the popsicles, run warm water over the outside of the molds for about 10 seconds. Gently pull the popsicles out and serve immediately.

Notes

Make-Ahead: These popsicles can be made several days ahead and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside of the mold for a few seconds to release them easily.

Sweetness Tip: Taste the mixture before freezing. Add an extra tablespoon of sugar if you prefer a sweeter coffee flavor.

Nutrition

Serving: 1 | Calories: 125cal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 10mg | Sugar: 3g | Calcium: 23mg | Iron: 1mg

Originally published August 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Coffee Popsicles (Rocket Pops!) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SPINACH STRAWBERRY SALAD

• Sweet, savory, creamy, and crunchy in every bite
  
• Homemade candied pecans take it to another level
  
• Bright homemade vinaigrette ties everything together
  
• Perfect for spring and summer gatherings
  
• Beautiful enough for holidays or dinner parties

Strawberry Spinach Salad

There are salads that quietly sit on the table… and then there are the ones people keep coming back to.

Strawberry spinach salad is definitely the second kind.

It’s the combination that makes it work: sweet berries, creamy avocado, sharp blue cheese, and those warm candied pecans that bring just a little bit of indulgence to the bowl.

Then the dressing pulls everything together with a bright tang that keeps the whole thing feeling fresh instead of heavy.

I’ve served this at everything from holiday dinners to backyard cookouts, and every single time someone asks for the recipe. That’s usually how you know a salad is worth keeping! I also make this easy salad all the time!

INGREDIENT NOTES

• Baby Spinach: Tender leaves that hold dressing well without becoming heavy.
  
• Fresh Strawberries: Bring natural sweetness and bright color.
  
• Blueberries: Add juicy pops of flavor throughout the spinach strawberry salad.
  
• Avocado: Adds creamy richness that balances the tangy dressing.
  
• Blue Cheese: Provides bold flavor contrast against the sweet fruit.
  
• Candied Pecans: Buttery, crunchy, and lightly sweet… they elevate the entire salad.

VARIATIONS

Goat Cheese Version: Replace blue cheese with goat cheese for a milder flavor.

Feta Swap: Use crumbled feta for a salty, Mediterranean twist.

Chicken Spinach Salad: Add grilled chicken to make it a full meal.

Walnut Version: Substitute candied or toasted walnuts for the pecans.

Balsamic Dressing: Swap the white wine vinaigrette for a balsamic reduction.

SERVING SUGGESTIONS

• Perfect with pasta dishes.
  
• Serve alongside grilled chicken or steak.
  
• Great for Easter or spring brunch.
  
• Pair with roasted chicken.
  
• Enjoy with crusty bread for a light meal.

STRAWBERRY SPINACH SALAD RECIPE FAQ

Great salads rely on contrast. Sweet fruit, creamy elements, crunchy toppings, and bright dressing all working together to keep every bite interesting.

The secret to this spinach strawberry salad recipe is the candied pecans. They add warmth and texture that balance the cold, fresh ingredients beautifully.

Letting the salad chill briefly before serving also allows the dressing to lightly coat the spinach without wilting the leaves too much.

It’s a small step that creates balance and makes this the best spinach salad recipe!

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room for tossing spinach strawberry salad.
  
• Small Skillet: For making the candied pecans.
  
• Mason Jar: For the dressing. A bowl and whisk work too.
  
• Cutting Board: Something sturdy that won’t slide around on the counter.
  
• Sharp Knife: Makes prep easy.

Enjoy!

With love, from our simple kitchen to yours.

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Strawberry Spinach Salad (Homemade Dressing)

Make Strawberry Spinach Salad with sweet berries, creamy avocado, candied nuts, and a tangy dressing for the best spring or summer side dish!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 279cal

Author Donna Elick

Equipment

• silicone baking mat OR
• parchment paper
• medium skillet
• heat-resistant silicone spatula

Ingredients

Candied Pecans

• 1 tablespoon unsalted butter
• 1 tablespoon packed light brown sugar
• 1/2 cup pecan halves
• Pinch kosher salt

Dressing

• 2 tablespoons granulated sugar
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika

Salad

• 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces
• 1/4 medium red onion, thinly sliced
• 1 quart fresh strawberries, hulled and quartered about 1 pound
• 1/2 cup fresh blueberries about 2 ½ ounces
• 1/2 medium avocado, pitted and cut into bite-sized pieces
• 2.5 ounces blue cheese crumbles about ½ cup

Instructions

• PREP COOLING SURFACE: Place a silicone baking mat or a sheet of parchment paper on the countertop or a baking sheet. This will be used to cool the candied pecans.
• MAKE CANDIED PECANS: In a small skillet over medium heat melt 1 tablespoon unsalted butter. Add 1/2 cup pecan halves, 1 tablespoon packed light brown sugar, and a Pinch kosher salt. Stir constantly with a silicone spatula until the sugar melts and coats the pecans, about 3 to 5 minutes.
• COOL PECANS: Transfer the pecans to the prepared parchment or silicone mat. Spread them out and separate the pieces so they cool without sticking together. Allow them to cool completely.
• MAKE DRESSING: In a mason jar or small bowl combine 2 tablespoons granulated sugar, 1/4 cup extra virgin olive oil, 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 2 cloves garlic, minced , 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon paprika. Seal and shake or whisk until fully combined.
• COMBINE SALAD: In a large serving bowl add 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces, 1/4 medium red onion, thinly sliced, 1 quart fresh strawberries, hulled and quartered, and 1/2 cup fresh blueberries.
• ADD DRESSING: Pour about half of the dressing over the salad and gently toss until the spinach and fruit are lightly coated.
• FINISH SALAD: Top the salad with 1/2 medium avocado, pitted and cut into bite-sized pieces, 2.5 ounces blue cheese crumbles, and the cooled candied pecans.
• CHILL: Refrigerate the salad for about 15 minutes before serving to allow the flavors to blend.
• SERVE: Serve with the remaining dressing on the side.

Video

Notes

Make-Ahead: Prepare the candied pecans and dressing up to 2 days ahead. Store them in separate airtight containers in the refrigerator.

Storage: Store leftover salad in the refrigerator for up to 1 day. The spinach will soften once dressed.

Reheating: Not applicable. This salad is best served chilled.

Ingredient Tip: If the dressing thickens in the refrigerator, let it sit at room temperature for a few minutes and shake well before using.

Variation: Mozzarella, feta, or goat cheese are delicious substitutes for blue cheese.

Nutrition

Serving: 1 | Calories: 279cal | Carbohydrates: 25g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 279mg | Sugar: 16g | Fiber: 7g | Calcium: 89mg | Iron: 2mg

Originally published May 2016, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Spinach Salad (Homemade Dressing) + Video appeared first on The Slow Roasted Italian.

Pesto Burger

Imagine a perfectly grilled beef burger drizzled with a sweet balsamic reduction.

Served atop a layer of fresh chunky tomato sauce on a toasted ciabatta bun, it’s enough to make your stomach growl and your taste buds swoon.

Add a slice of fresh mozzarella and a spoonful of fresh pesto mayonnaise, and you may just have to pick your tongue up off the floor!

It’s everything you love about a traditional caprese salad, transformed into a hearty pesto mozzarella burger fresh off the grill.

The idea for a caprese burger came to me after trying the Signature Balsamic Vinegar of Modena from the Fresina Pasta Company in Baton Rouge, Louisiana.

Unfortunately, they’ve since retired, but it was truly the best balsamic I have ever tasted.

How good? Let me say this… When I made the reduction for this caprese burger recipe, I couldn’t stop eating it off the spoon. I had to make two batches just to have enough for the burgers!!

If you’re a balsamic fan too, I encourage you to think outside the box — it’s good for so much more than vinaigrettes. I’ve used it as a glaze for meatloaf, a dip for Brussel sprouts, and even in strawberry popsicles!

Ingredient Notes and Substitutions

• Lean Ground Beef – This pesto burger has loads more moisture than usual, so we’re using a 93% lean blend for balance.
  
• Salt & Pepper – We’re keeping the seasonings simple since all the toppings are quite intense. Wait to season the balsamic burger patties until just before grilling.
  
  The salt draws out moisture, so adding it too early will lead to dry burgers.
  
• Balsamic Vinegar – Quality really does make a difference, so try to grab the nicest bottle you can manage!
  
• Chunky Tomato Sauce – This is much closer to a pizza or pasta sauce than the regular canned stuff. Look for a chunky sauce made with San Marzano tomatoes, or make one yourself!
  
• Mozzarella – It must be fresh! Slice it thick — up to ¼-inch — so it becomes nice and gooey while still holding its shape.
  
• Pesto Mayonnaise – Combine your favorite pesto (store-bought or homemade) with olive oil mayonnaise for the best flavor and texture.
  
  You can get away with regular mayo if you don’t want to buy a separate jar, but do not use Miracle Whip!
  
• Ciabatta Buns – Of course, we’re using an Italian bread for this caprese burger recipe! It gets perfectly crispy on the grill, so don’t forget to toast it.
  
  If you’re not a fan, substitute brioche or potato buns, or maybe Kaiser rolls.

Tips and Tricks to Make the Perfect Caprese Burger

• Start with the balsamic reduction.

It takes some time to make and requires constant whisking. Once the vinegar has reduced by half, you’ll need to let it sit for at least 15 minutes to thicken even more and cool.

Good news is that you can make a reduction well ahead of time if needed! Store it in a jar in the fridge, then let it come to room temperature before using.

• Chill the burger patties once formed.

This helps them hold their shape and prevents them from falling apart when flipped on the grill.

Because there isn’t anything mixed into the meat, you can form the patties up to a day ahead of time and leave them covered in the refrigerator.

Just remember to add the salt and pepper before grilling!

• Toast the buns right on the grill.

Ciabatta can be dense and chewy, but it becomes light and crispy when toasted — the perfect contrast to the other textures in this pesto burger.

Keep a close eye on them, as they can burn pretty quickly. A minute or two should do it!

Toasting also prevents the buns from becoming soggy when layered with the tomato sauce and pesto mayonnaise.

Prep Ahead

• Make balsamic glaze
• Slice mozzarella
• Make pesto mayonnaise

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Saucepan for making the balsamic reduction
• Mixing Bowls – One for mixing the ground beef and another for the pesto mayonnaise.
• Food Processor – If you’re making the pesto from scratch, just add the mayo and pulse again!

Serving Suggestions

You don’t need much to make a meal out of this pesto mozzarella burger. Meat, veggies, cheese… it’s all right there!

I love pairing it with my roasted vegetable penne pasta or a crunchy summer vegetable salad. Or, toss some zucchini on the grill at the same time as the burgers.

Finish off the meal with a sweet taste of Italy, whether it’s homemade cannoli or a creamy affogato.

Storing and Reheating Balsamic Burger Patties

Transfer grilled burgers to an airtight container once cool, then store in the refrigerator for 3 to 4 days.

All the other components — tomato sauce, pesto mayo, and mozzarella — should be stored separately in the fridge and assembled as needed.

Warm balsamic burger patties in the oven at 350°F or in a skillet on the stove until warmed through. I like to add a splash of water and a lid when using a skillet to help them heat through evenly.

Caprese Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Stovetop Burgers

Best Homemade Butter Burger Recipe (Culver’s Copycat)

Gourmet Philly Cheesesteak Burger

Bacon in a Burger Recipe (50/50 Burger)

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Gourmet Caprese Pesto Burger

Layer this Pesto Burger with luscious tomato, creamy mozzarella, and a sweet balsamic reduction. Everything you love about summer in one bite!

Course Main

Cuisine American

Method Grill

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 4

Calories 679cal

Author Donna Elick

Ingredients

• 1 1/2 pounds 80 to 85 percent lean ground beef
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup good balsamic vinegar
• 1 cup chunky tomato sauce
• 4 ounces fresh mozzarella cheese, sliced into 4 slices
• 1/2 cup prepared pesto
• 3 tablespoons olive oil mayonnaise
• 4 ciabatta buns, split

Instructions

• MAKE BALSAMIC REDUCTION: Add 1/2 cup good balsamic vinegar to a small saucepan over medium heat. Bring to a gentle boil, then reduce heat to medium-low. Simmer for 6 to 8 minutes until the vinegar reduces by about half and becomes slightly syrupy. Remove from heat and set aside to cool. The sauce will thicken as it cools.
• PREHEAT GRILL: Preheat a grill to medium-high heat, about 400°F.
• FORM PATTIES: Place 1 1/2 pounds 80 to 85 percent lean ground beef in a large bowl and gently divide into 4 equal portions. Shape each portion into a patty slightly larger than the ciabatta buns. Press a shallow indentation into the center of each patty so the burgers cook evenly.
• SEASON BURGERS: Sprinkle the patties evenly with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper on both sides.
• GRILL BURGERS: Place the patties on the grill and cook for 3 to 4 minutes until a browned crust forms. Flip the burgers and cook another 3 to 4 minutes for medium doneness, until the internal temperature reaches about 160°F.
• ADD CHEESE: During the last minute of cooking, place 1 slice of 4 ounces fresh mozzarella cheese, sliced into 4 slices on each burger. Close the grill lid so the cheese melts.
• TOAST BUNS: Place 4 ciabatta buns, split cut side down on the grill and toast for about 30 to 60 seconds until lightly golden.
• MAKE PESTO MAYO: In a small bowl stir together 1/2 cup prepared pesto and 3 tablespoons olive oil mayonnaise until smooth.
• ASSEMBLE BURGERS: Spoon about ¼ cup of the 1 cup chunky tomato sauce onto the bottom half of each bun. Place the cheeseburger on top. Drizzle a little balsamic reduction over the cheese. Spread about 2 tablespoons pesto mayo on the top bun and place it over the burger.
• SERVE: Serve immediately while the burgers are warm and the cheese is melted.

Notes

Make-Ahead: The balsamic reduction and pesto mayonnaise can be made up to 2 days ahead and stored in the refrigerator.

Storage: Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat burgers in a skillet over medium-low heat or in a 325°F oven for about 10 minutes until warmed through.

Freezing: Raw burger patties can be frozen for up to 3 months. Place parchment between patties and store in a freezer-safe bag. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: Fresh mozzarella melts smoothly and gives the burger a creamy Caprese flavor that pairs beautifully with pesto and balsamic.

Nutrition

Serving: 1 | Calories: 679cal | Carbohydrates: 36g | Protein: 49g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 140mg | Sodium: 1040mg | Sugar: 7g | Fiber: 2g | Calcium: 178mg | Iron: 5mg

Originally published July 2012, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Gourmet Caprese Pesto Burger Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHIPOTLE CORN SALSA

• Bright, fresh Chipotle-style flavor
  
• Sweet corn with smoky roasted poblano
  
• Perfect for tacos, burritos, bowls, or chips
  
• Quick to make and great for parties
  
• One of the most popular Chipotle copycat recipes

Chipotle Corn Salsa Recipe

I have a bit of a thing for Chipotle.

Actually… more than a bit.

I love it so much that over the years I’ve recreated a whole lineup of Chipotle copycat recipes at home. It started with one or two favorites, and before long, we had an entire menu of them.

Now one of my favorite ways to entertain is to build a Chipotle-at-home food bar.

A couple of main proteins in slow cookers, a stack of tortillas, bowls of toppings, and suddenly everyone is building their own burritos and rice bowls.

This chile corn salsa is always part of that spread.

It’s bright, fresh, and packed with flavor: sweet corn, roasted poblano, a little heat from jalapeños, and plenty of lime. It’s the kind of topping that works on everything… and somehow tastes even better the next day.

INGREDIENT NOTES

• Sweet Corn: White sweet corn is closest to the Chipotle version, but yellow corn works beautifully too.
  
• Poblano Peppers: Roasting them adds smoky depth that makes the salsa taste restaurant-quality. You can use fire roasted diced green chiles to make this Chipotle corn salsa recipe even faster. 
  
• Jalapeños: Bring fresh heat. Adjust the amount depending on your spice preference.
  
• Red Onion: Adds sharpness and color contrast.
  
• Fresh Lime & Lemon Juice: The citrus brightens the entire salsa and keeps the flavors balanced.

VARIATIONS

Mild Version: Remove the jalapeño seeds or use only one pepper.

Spicy Version: Add extra jalapeños or a pinch of cayenne.

Grilled Corn Salsa: Use grilled fresh corn instead of frozen for deeper flavor.

Mango Corn Salsa: Add diced fresh mango for sweetness.

SERVING SUGGESTIONS

• Enjoy Chipotle corn sala with tortilla chips.
  
• Serve with Chipotle copycat barbacoa or pork carnitas.
  
• Add to tacos or burritos.
  
• Spoon over grilled chicken or steak.
  
• Use in burrito bowls or walking tacos.
  
• Perfect topping for nachos.

CORN SALSA CHIPOTLE FAQ

The roasted poblano peppers are what really elevate this corn salsa Chipotle recipe.

Roasting concentrates their flavor and adds a subtle smokiness that balances the sweetness of the corn. Then comes the heat from the jalapeños.

Letting the salsa rest for about 30 minutes before serving allows the citrus, onion, and peppers to meld together so the flavors taste brighter and more balanced.

TOOLS NEEDED

• Baking Sheet: To roast the poblanos.
  
• Aluminum Foil: Lines the baking sheet for easy cleanup.
  
• Mixing Bowl: Cover with plastic wrap to steam the peppers. Use again to mix the Chipotle corn salsa.
  
• Cutting Board + Sharp Knife: Makes prep easy.

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Corn Salsa Recipe

This Chipotle Corn Salsa Recipe is an easy copycat of the spicy corn salsa at Chipotle Mexican Grill. The flavor is out of this world!

Course Side Dish

Cuisine Mexican

Method Mixed, Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 49cal

Author Donna Elick

Ingredients

• 2 poblano peppers
• 4 cups frozen white sweet corn, thawed and drained
• 1/2 medium red onion, finely diced (about ½ cup)
• 1/2 cup fresh cilantro, chopped
• 2 medium jalapeño peppers, finely diced (about ¼ cup)
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt

Instructions

• PREHEAT OVEN: Preheat the oven to 425°F and place the oven rack in the upper position. Line a baking sheet with aluminum foil.
• ROAST POBLANOS: Place 2 poblano peppers on the prepared baking sheet. Roast for 15 to 20 minutes, turning every 5 minutes, until the skins are blistered and charred on all sides.
• STEAM PEPPERS: Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let sit for 5 minutes so the skins loosen.
• PEEL AND CHOP: Using your fingers, peel the skins from the peppers. Cut the peppers in half, remove the seeds, and finely chop the flesh.
• COMBINE SALSA: In a medium bowl combine the chopped poblanos, 4 cups frozen white sweet corn, thawed and drained, 1/2 medium red onion, finely diced , 1/2 cup fresh cilantro, chopped, and 2 medium jalapeño peppers, finely diced .
• SEASON: Add 1 tablespoon fresh lime juice, 1 tablespoon fresh lemon juice, and 1/2 teaspoon kosher salt. Toss until evenly combined.
• CHILL OR SERVE: Serve immediately or refrigerate for 30 minutes to allow the flavors to blend.

Notes

Make-Ahead: This salsa can be made up to 2 days in advance. Store covered in the refrigerator.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freezing is not recommended. The vegetables will lose their crisp texture.

Heat Tip: Remove the seeds from the jalapeños for a milder salsa. For more heat, leave some seeds or add an extra jalapeño.

Shortcut: Substitute 1 (4 ounce) can fire roasted diced green chiles for the roasted poblanos to save time.

Nutrition

Serving: 1 | Calories: 49cal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 105mg | Sugar: 4g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Originally published August 2016, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chipotle Corn Salsa Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS TEXAS TWINKIES RECIPE

• Classic Texas barbecue appetizer
  
• Smoky brisket and cream cheese filling
  
• Bacon-wrapped for maximum flavor
  
• Perfect use for leftover brisket
  
• Crowd-favorite for cookouts and game day

Texas Twinkies

These are basically an elevated jalapeño popper. And if you’ve been around here for a while, you already know how much we love that flavor combination! 

Spicy jalapeños, creamy filling, smoky meat, and crispy bacon… It’s one of those combinations that just works every single time.

Over the years, we’ve grilled them, smoked them, air fried them, and turned them into just about every kind of recipe you can imagine. Jalapeño poppers are kind of a running theme around here.

Texas Twinkies just take that idea and crank it up a few notches.

Instead of a simple filling, you pack the peppers with smoky brisket, wrap them in bacon, and finish them on the grill with barbecue sauce. 

The result is bigger, bolder, and exactly the kind of backyard barbecue bite that disappears as fast as you can make them.

INGREDIENT NOTES

• Jalapeño Peppers: Choose large, firm peppers so they can hold plenty of filling.
  
• Smoked Brisket: A traditional Texas Twinkies recipe uses leftover brisket from the smoker. If you don’t have one, my crockpot brisket recipe works just as well!
  
• Cream Cheese: Creates a creamy layer that balances the smoky brisket and heat of the peppers.
  
• Thick-Cut Bacon: Wraps the peppers and crisps beautifully on the grill.
  
• Barbecue Sauce: Adds sweetness and that sticky finish at the end.

VARIATIONS 

Pulled Pork Version: Swap brisket with pulled pork.

Hot Honey Twinkies: Finish with hot honey instead of barbecue sauce.

Chipotle Twist: Mix chipotle powder into the cream cheese.

Sweet & Smoky: Use mini sweet peppers in place of jalapeños.

Cheese Lovers: Add shredded cheddar to the smoked brisket filling.

Smoker Method: Cook Texas Twinkies in a smoker at 275°F for deeper smoke flavor.

SERVING SUGGESTIONS

• Pair with smoked ribs or brisket burnt ends.
  
• Serve alongside coleslaw and pickles.
  
• Dip a Texas Twinkie in ranch or crema for a cool and creamy contrast.
  
• Add to backyard cookout platters with corn on the cob.
  
• Perfect as a BBQ appetizer or part of a game day spread.
  

TEXAS TWINKIE FAQ

The key to a great Texas Twinkie recipe is balance. Removing the seeds and membranes from the jalapeños keeps the heat manageable while still allowing the pepper flavor to come through.

Cooking over indirect heat lets the bacon render slowly without burning while the filling heats through.

Finishing with barbecue sauce over direct heat caramelizes the glaze and crisps the bacon for that perfect sticky, smoky finish.

TOOLS NEEDED

• Grill or Smoker: For maximum smoky flavor when cooking the stuffed peppers.
  
• Sharp Knife: To slice open the peppers and chop up the brisket.
  
• Fork or Spoon: For scraping out seeds.
  
• Tongs: For easy turning while the bacon crisps.
  
• Basting Brush: Evenly coat each Texas Twinky in barbecue sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Other Jalapeno Recipes

Spicy Jalapeno Popper Meatballs Recipe + Video

How to Make Homemade Jalapeno Cornbread Recipe

Jalapeno Cheddar Biscuits (Swim Biscuit Recipe)

Stuffed Pork Tenderloin (with Jalapeno Poppers!)

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Texas Twinkies (Brisket Stuffed Jalapeños)

Grilled Texas Twinkies are stuffed with cream cheese and smoked brisket, then wrapped in thick-cut bacon and glazed with barbecue sauce.

Course Side Dish

Cuisine American

Method Grill

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 353cal

Author Donna Elick

Ingredients

• 8 large jalapeño peppers
• 8 ounces cream cheese, softened
• 1 1/2 cups smoked brisket, finely chopped (about 8 ounces)
• 8 slices thick-cut bacon
• 1/2 cup barbecue sauce

Instructions

• PREHEAT GRILL: Preheat a grill to medium heat, about 375°F. Set up the grill for indirect cooking.
• CUT PEPPERS: Using a sharp knife, cut a shallow horizontal line around the top of each jalapeño just below the stem cap. Do not remove the cap completely.
• MAKE A SLIT: Starting at the bottom of the pepper, cut a single slit lengthwise up to the cap to create an opening.
• REMOVE SEEDS: Insert a spoon or fork through the slit and scrape out the seeds and membranes. Keep the pepper whole so it can hold the filling.
• ADD CREAM CHEESE: Spread about 1 tablespoon of the 8 ounces cream cheese, softened inside each of the 8 large jalapeño peppers, coating the inner walls of the pepper.
• ADD BRISKET: Fill the peppers with the 1 1/2 cups smoked brisket, finely chopped , pressing it gently into the cream cheese.
• WRAP WITH BACON: Wrap each stuffed jalapeño with one slice of the 8 slices thick-cut bacon, starting near the stem and spiraling toward the bottom. Slightly overlap the bacon so the filling stays sealed.
• GRILL: Place the bacon wrapped jalapeños on the grill over indirect heat with the slit side down. Close the lid and cook for 25 to 30 minutes, turning occasionally, until the bacon is nearly crisp.
• GLAZE: Brush the jalapeños with 1/2 cup barbecue sauce and move them briefly over direct heat. Grill another 3 to 5 minutes until the sauce becomes sticky and the bacon crisps.
• REST AND SERVE: Remove from the grill and let rest for 5 minutes before serving.

Notes

Make-Ahead: Assemble the Texas Twinkies up to 24 hours ahead. Cover and refrigerate until ready to grill.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 350°F oven or grill for about 10 minutes until warmed through and the bacon crisps again.

Freezing: Freeze assembled but uncooked Texas Twinkies for up to 2 months. Thaw overnight in the refrigerator before grilling.

Brisket Tip: Texas Twinkies are traditionally made with leftover smoked brisket. Pulled pork also works well if brisket is not available.

Nutrition

Serving: 1 | Calories: 353cal | Carbohydrates: 10g | Protein: 16g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 547mg | Sugar: 8g | Fiber: 1g | Calcium: 39mg | Iron: 1mg

Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Texas Twinkies appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHICKEN AND RICE IN CROCKPOT

• Classic comfort food made in the slow cooker
  
• One-pot meal with minimal effort
  
• Creamy, cheesy rice with tender chicken and veggies
  
• Family-friendly and extra hearty
  
• Perfect for cozy weeknight dinners

Crockpot Chicken and Rice

There are certain dinners that just feel like comfort.

Chicken and rice is one of those meals. It’s simple, warm, and somehow always exactly what you want after a long day.

I love this version because the slow cooker does most of the work.

The rice slowly absorbs the broth and butter while the chicken cooks on top, and by the time everything finishes, the whole pot has turned creamy and rich without needing a lot of extra fuss.

Then the cheese melts in…

And suddenly crockpot chicken and rice goes from a simple dinner to something everyone at the table is quietly happy about.

INGREDIENT NOTES

• Chicken Breasts: Boneless skinless breasts cook gently on top of the rice and stay tender and juicy.
  
• Long Grain White Rice: Holds its structure while still becoming creamy as it absorbs the broth.
  
• Chicken Stock: Creates the base flavor that the rice slowly absorbs while cooking. My favorite brand is Kitchen Basics. The regular version is not as salty as most and twice as flavorful.
  
• Half & Half: Adds richness and creaminess without making the dish too heavy.
  
• Cheddar Cheese: Melts into the rice and over the chicken for that classic comfort-food finish. Better to buy a block of cheese and grate it yourself.
  
• Peas & Carrots: Add sweetness, color, and texture that brighten the dish.

VARIATIONS

Broccoli Cheddar Version: Replace the peas with small broccoli florets.

Mushroom Chicken and Rice: Add sautéed mushrooms to the rice base.

Spicy Kick: Include crushed red pepper or diced jalapeños.

Rotisserie Shortcut: Skip the searing and use shredded rotisserie chicken.

Parmesan Finish: Sprinkle freshly grated Parmesan over chicken and rice in crockpot before serving.

SERVING SUGGESTIONS

• Pair crockpot chicken and rice recipes with roasted vegetables.
  
• Great with a mixed green salad.
  
• Add warm dinner rolls or toasted garlic bread.
  
• Finish the meal with cherry or caramel apple dump cake.

CROCKPOT CHICKEN AND RICE RECIPES FAQ

The key to creamy crockpot chicken and rice is liquid balance and timing.

Cooking the chicken first adds flavor and helps keep it juicy while the rice absorbs the broth underneath.

Stirring in the cream and cheese near the end prevents them from separating or becoming grainy during the long cook.

And letting the dish sit on warm for a few minutes after adding the cheese allows everything to melt together smoothly.

TOOLS NEEDED

• Slow Cooker: 5- or 6-quart is the perfect size.
  
• Large Skillet: For searing the chicken breasts.
  
• Mixing Spoon: A long handle makes mixing easier.
  
• Meat Thermometer: For easy temperature taking to ensure the meat is done.

Enjoy!

With love, from our simple kitchen to yours.

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Other Crockpot Recipes

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Crockpot Chicken and Rice

Make cheesy Crockpot Chicken and Rice for classic, comfort food flavors that will have everyone begging for more. Ready in a few hours!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 4

Calories 1088cal

Author Donna Elick

Ingredients

• 4 medium boneless skinless chicken breasts about 1 ½ pounds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups long grain white rice, uncooked
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 cup diced carrots
• 1 teaspoon fresh thyme, finely chopped
• 2 1/2 cups chicken stock
• 1/2 cup cheddar cheese, shredded
• 8 tablespoons unsalted butter, sliced (1 stick)
• 1/2 cup half & half
• 1 cup frozen peas
• 1 cup cheddar cheese, shredded
• 1 teaspoon fresh parsley, finely chopped

Instructions

• SEASON CHICKEN: Sprinkle 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder evenly over the 4 chicken breasts.
• SEAR CHICKEN: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add 4 medium boneless skinless chicken breasts and cook about 4 to 5 minutes per side until golden brown. The chicken does not need to be fully cooked. Transfer to a plate and set aside.
• ADD RICE BASE: In the slow cooker, add 1 1/2 cups long grain white rice, uncooked, 2 cloves garlic, minced,1 cup diced carrots, 1 teaspoon fresh thyme, finely chopped, and 2 1/2 cups chicken stock. Stir until evenly combined.
• ADD BUTTER AND CHICKEN: Place 8 tablespoons unsalted butter, sliced evenly over the rice mixture. Set the seared chicken breasts on top.
• COOK: Cover and cook on High for about 1 ½ hours, until the chicken reaches an internal temperature of 165°F.
• REMOVE CHICKEN: Transfer the chicken breasts to a plate and cover loosely with foil.
• FINISH RICE: Stir 1/2 cup half & half, 1 cup frozen peas, and 1/2 cup cheddar cheese, shredded into the rice mixture. Cover and cook on High for another 30 minutes to 1 hour, until the rice is tender and creamy.
• MELT CHEESE: Turn the slow cooker to Warm. Place the chicken back on top of the rice and sprinkle 1 cup cheddar cheese, shredded over the chicken. Cover and let sit until the cheese melts and the chicken warms through.
• SERVE: Sprinkle with 1 teaspoon fresh parsley, finely chopped before serving.

Video

Notes

Make-Ahead: You can season and sear the chicken up to 1 day ahead. Store it covered in the refrigerator until ready to add to the slow cooker.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the microwave in 30-second intervals, stirring the rice occasionally. Add a splash of chicken stock or milk if the rice thickens too much.

Freezing: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Half & Half Tip: Half & half adds creaminess without making the dish too heavy. If needed, you can substitute whole milk, but the sauce will be slightly thinner.

Slow Cooker Tip: This recipe should be cooked on the High setting. Cooking on Low can cause the rice to become overly soft.

Nutrition

Serving: 1 | Calories: 1088cal | Carbohydrates: 73g | Protein: 70g | Fat: 56g | Saturated Fat: 28g | Cholesterol: 262mg | Sodium: 1094mg | Sugar: 7g | Fiber: 4g | Calcium: 400mg | Iron: 3mg

Originally published October 2020, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Crockpot Chicken and Rice + Video appeared first on The Slow Roasted Italian.