WHY YOU’LL LOVE TORTELLINI SALAD COLD 

• Fresh, crisp, and full of texture
  
• That Greek flavor combo just works every time
  
• Light enough for a side, hearty enough for a meal
  
• Easy to prep ahead for gatherings
  
• Simple dressing with big flavor

Greek Tortellini Salad

When I first made this, I was absolutely in love with it.

I don’t mean casually liked it… I mean that I made it once and then kept making it over and over again. That whole summer? I was eating this tortellini salad cold pretty much every day.

Truth is, I still love it. I just went a little overboard with it that year.

And it’s easy to see why. It’s fresh, it’s got crunch, that salty bite from the olives and feta, and just enough dressing to pull everything together without weighing it down.

Nothing complicated. Nothing fussy. Just one of those recipes that sticks with you.

INGREDIENT NOTES

• Cheese Tortellini: Soft, rich, and filling… this makes a Greek salad feel more like a meal than a side. Use fresh or frozen, whichever is available.
  
• Bell Peppers (Orange + Yellow): Sweet, crisp, and colorful. Sweet peppers are a good substitute.
  
• English Cucumber: Less watery, more crunch. It’s perfect for salads, and you don’t even have to peel it.
  
• Kalamata Olives: Salty, briny, and essential for that Greek flavor.
  
• Feta Cheese: Creamy and tangy. Don’t skip or swap this lightly!
  
• Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this Greek tortellini pasta salad needs.
  
• Minced Olives in Dressing: Such a small detail, but it’s a big flavor boost.

VARIATIONS

Add Chicken: Grilled or rotisserie chicken make it a full meal.

Extra Veggies: Add spinach, artichokes, or zucchini.

Lower Salt: Reduce the amount of olives slightly if needed.

No Tortellini: Use rotini or bowties for a lighter version.

Lemon Boost: Squeeze fresh lemon over Greek tortellini salad for extra brightness.

Spicy Touch: Include a pinch of red pepper flakes in the dressing.

Dairy Free: Use regular pasta and skip the feta (or use a dairy-free alternative).

SERVING SUGGESTIONS

• Enjoy Greek pasta salad with tortellini chilled straight from the fridge on hot days.
  
• Serve alongside our Tuscan-Inspired Mediterranean Burger.
  
• Add lemon garlic butter chicken bites or slices of flank steak for extra protein.
  
• Great for picnics, potlucks, and meal prep

GREEK TORTELLINI PASTA SALAD FAQ

Pasta salad is an art form, and it all comes down to texture. You want crisp vegetables, tender pasta, and just enough dressing to coat everything without weighing it down.

That’s why I like adding the dressing right before serving… it keeps everything fresh instead of soft and tired.

And chopping everything bite-sized matters more than people think. You want a little bit of everything in each bite, not separate pieces on a fork.

TOOLS NEEDED

• Large Pot: For cooking the tortellini.
  
• Colander: To drain and cool the pasta.
  
• Large Mixing Bowl: Plenty of space to toss Greek pasta salad and tortellini.
  
• Sharp Knife + Cutting Board: For all the fresh prep!
  
• Mason Jar or Whisk: For mixing the dressing easily.

Enjoy!

With love, from our simple kitchen to yours.

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Greek Tortellini Salad

Greek Tortellini Salad is loaded with fresh vegetables, pasta, olives, and feta cheese. Tossed with a sweet and tangy homemade dressing!

Course Salad

Cuisine Greek

Method Mixed

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 228cal

Author Donna Elick

Ingredients

Salad

• 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup)
• 1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup)
• 1/2 medium red onion, thinly sliced (about ½ cup)
• 1 English cucumber, cut into spears and quartered (about 2 cups)
• 16 ounces cherry tomatoes, halved (about 3 cups)
• 1/2 cup Kalamata olives, sliced divided
• 4 ounces feta cheese, crumbled (about 1 cup)
• 8 ounces tortellini, uncooked about 2 cups

Greek Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon granulated sugar
• 1 tablespoon Kalamata olives, finely minced (from above)

Instructions

• COOK TORTELLINI: Bring a large pot of water to a boil. Add 8 ounces tortellini, uncooked and cook according to package directions until tender, about 5 to 7 minutes. Drain and let cool.
• PREP VEGETABLES: While the pasta cooks, cut 1 medium orange bell pepper, cut into bite-size pieces, 1 medium yellow bell pepper, cut into bite-size pieces, 1/2 medium red onion, thinly sliced, 1 English cucumber, cut into spears and quartered , and 16 ounces cherry tomatoes, halved . Slice 1/2 cup Kalamata olives, sliced, reserving 1 tablespoon for the dressing.
• MAKE DRESSING: Add 1/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1/2 teaspoon dried oregano (crush between your fingers as you add), 1/2 teaspoon fresh ground black pepper, 1 teaspoon granulated sugar, and 1 tablespoon Kalamata olives, finely minced to a mason jar. Seal and shake until well combined.
• COMBINE SALAD: In a large bowl add the cooled tortellini, bell peppers, red onion, cucumber, cherry tomatoes, remaining sliced olives, and 4 ounces feta cheese, crumbled .
• TOSS SALAD: Pour the dressing over the salad and gently toss until evenly coated.
• SERVE: Serve immediately or refrigerate until ready to serve.

Video

Notes

Make-Ahead: Prepare all ingredients and store separately for up to 1 day. Toss with dressing just before serving to keep the vegetables crisp.

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

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

Travel Tip: Layer ingredients in the bowl in the order listed and keep dressing separate until ready to serve for best texture.

Nutrition

Serving: 1 | Calories: 228cal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 425mg | Sugar: 4g | Fiber: 3g | Calcium: 134mg | Iron: 2mg

Originally published April 2013, updated and republished May 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 Greek Tortellini Salad appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE ANTIPASTO PASTA SALAD

• Feels like a full antipasto board… but easier and way more filling
  
• The homemade dressing soaks right into the warm tortellini
  
• Packed with flavor, texture, and a little bit of everything
  
• Make-ahead friendly (and honestly better the next day)
  
• Perfect for parties, potlucks, or just stocking the fridge

Antipasto Salad

This is one of those recipes I’ve been making forever. It just works.

You’ve got salty, creamy, tangy, a little sharp… all happening at once. And that dressing? Don’t skip tossing it with the warm pasta.

That’s where the magic starts. It soaks in, settles down, and suddenly everything tastes like it’s been hanging out together all day. Which it has.

I usually make this Italian antipasto salad ahead, stick it in the fridge, and forget about it until people start opening the door and asking what smells so good.

INGREDIENT NOTES

• Cheese Tortellini: This is the backbone. It makes the antipasto salad feel hearty and not just like a side dish. Fresh or frozen both work.
  
• Genoa Salami: Slightly fatty and rich, which balances the tangy dressing. You can swap with soppressata if you like it a little spicier.
  
• Smoked Turkey & Honey Ham: These keep things from getting too heavy. It’s a nice mix instead of going all-in on cured meats.
  
• Manzanilla Olives: Green olives stuffed with pimentos. Swap for another green olive or extra black olives if needed.
  
• Asiago Cheese: Sharp, a little nutty, and holds its shape well. Parmesan cubes can work in a pinch.
  
• Marinated Artichoke Hearts: Don’t rinse them. That marinade adds extra flavor to the whole salad.
  
• Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this kind of antipasta salad recipe needs. Nothing fancy.

VARIATIONS

All Italian Meats: Skip the turkey and ham, and use all salami, pepperoni, or capicola for a more traditional antipasto feel.

Mozzarella Swap: Use fresh mozzarella pearls instead of Asiago for a softer, milder bite.

Veggie-Heavy: Add cucumber, roasted red peppers, or even spinach for more freshness.

Spicy Version: Toss in sliced pepperoncini or banana peppers for extra tang and heat.

Pasta Swap: No tortellini? Use rotini or bowties, but you’ll lose a little of that richness.

Lower Salt Option: Cut back on olives or swap one variety for something milder.

Creamy Twist: Stir in a spoonful of mayo or a splash of cream for a slightly creamy dressing.

SERVING SUGGESTIONS

• Pair antipasto salad with our Oven Baked Chicken Parmesan Recipe for a full Italian-style dinner.
  
• Serve with skillet garlic bread or warm breadsticks to scoop up every last bit of dressing.
  
• Add our Classic Italian Chopped Salad or Italian Caprese Salad if you’re feeding a crowd and want more Italian flavor options.
  
• Works beautifully next to our Slow Cooker Italian Beef Sandwiches.
  
• Or just serve antipasto pasta salad straight from the fridge… standing at the counter… no judgment.

ANTIPASTO SALAD RECIPE FAQ

I learned early on that pasta salads live or die by when you add the dressing.

Cold pasta just kind of sits there and shrugs at you. Warm pasta? It drinks it in. That’s the difference.

And with something like this antipasto salad recipe, where you’ve got bold ingredients like salami, olives, and artichokes… You want that flavor running through everything, not just sitting on the outside.

I’ve brought versions of this Italian antipasto salad to more gatherings than I can count, and it’s always the same story… people take a small scoop first, then come back for a much bigger one.

TOOLS NEEDED

• Large Pot: Big enough so the tortellini can cook evenly without sticking.
  
• Colander: For draining the pasta well. You don’t want extra water watering down the dressing!
  
• Large Mixing Bowl: You’ll build everything right in this, including the dressing.
  
• Sharp Knife: Makes quick work of cubing meats and cheese cleanly.
  
• Cutting Board: Preferably one with space… there’s a lot going on in this antipasto pasta salad recipe.
  
• Whisk: For pulling that dressing together smoothly.

Enjoy!

With love, from our simple kitchen to yours.

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Antipasto Salad

This Antipasto Salad combines deli meats, cheeses, veggies, and olives with tender bites of tortellini and a zippy Italian dressing.

Course Salad

Cuisine Italian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10

Calories 388cal

Author Donna Elick

Equipment

• mixing bowls
• whisk
• large pot
• colander
• cutting board

Ingredients

Salad

• 19 ounces frozen cheese tortellini
• 4 ounces Genoa salami, cut into ¼ to ½ inch cubes
• 4 ounces smoked turkey, cut into ¼ to ½ inch cubes
• 4 ounces honey ham, cut into ¼ to ½ inch cubes
• 4 ounces Asiago cheese, cut into ¼ to ½ inch cubes
• 8 ounces grape tomatoes, halved about 1 ½ cups,
• 1/4 medium red onion, thinly sliced (about ¼ cup)
• 1 cup marinated artichoke hearts, chopped
• 1/4 cup black olives, sliced
• 1/4 cup Manzanilla olives, sliced

Zesty Italian Dressing

• 3 cloves garlic, minced (about 1 tablespoon)
• 2 strips roasted red pepper, finely minced (about 2 tablespoons)
• 3 slices red onion, finely minced (about 2 tablespoons)
• 6 Manzanilla olives, finely minced
• 1 tablespoon dried Italian seasoning
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil

Instructions

• MAKE DRESSING: In a large mixing bowl combine 3 cloves garlic, minced , 2 strips roasted red pepper, finely minced, 3 slices red onion, finely minced , 6 Manzanilla olives, finely minced, 1 tablespoon dried Italian seasoning, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon red pepper flakes, 1/4 cup red wine vinegar, and 1/4 cup extra virgin olive oil. Whisk until well combined.
• COOK TORTELLINI: Bring a large pot of salted water to a boil. Add 19 ounces frozen cheese tortellini and cook according to package directions until tender, about 5 to 7 minutes. Drain well.
• SEASON PASTA: Add the hot drained tortellini directly to the bowl with the dressing. Toss gently to coat so the pasta absorbs the flavor.
• PREP MEATS AND CHEESE: While the pasta cooks, cut the salami, smoked turkey, honey ham, and Asiago cheese into ¼ to ½ inch cubes.
• ADD MEATS: Add 4 ounces Genoa salami, cut into ¼ to ½ inch cubes, 4 ounces smoked turkey, cut into ¼ to ½ inch cubes, and 4 ounces honey ham, cut into ¼ to ½ inch cubes to the warm pasta and toss gently to combine.
• ADD VEGETABLES: Add 8 ounces grape tomatoes, halved, 1/4 medium red onion, thinly sliced , 1 cup marinated artichoke hearts, chopped, 1/4 cup black olives, sliced, and 1/4 cup Manzanilla olives, sliced. Toss until evenly combined.
• ADD CHEESE: Once the pasta has cooled slightly, add 4 ounces Asiago cheese, cut into ¼ to ½ inch cubes and gently stir.
• CHILL: Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to blend.
• SERVE: Toss lightly before serving and enjoy cold.

Video

Notes

Make-Ahead: This salad can be made up to 2 days ahead. The flavor improves as it chills.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

Ingredient Tip: Ask your deli counter to slice meats and cheese about ½ inch thick for easy cubing at home.

Nutrition

Serving: 1 cup | Calories: 388cal | Carbohydrates: 31g | Protein: 20g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 1275mg | Sugar: 4g | Fiber: 4g | Calcium: 247mg | Iron: 3mg

Originally published July 2015, updated and republished May 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 Antipasto Salad + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHIPOTLE RICE RECIPE

• Tastes just like Chipotle… maybe even better
  
• Light, fluffy rice with fresh citrus flavor
  
• Simple ingredients, nothing complicated
  
• Perfect base for bowls, burritos, or meals
  
• Easy to make ahead and reheat

Cilantro Lime Rice

I’ve always been a huge fan of Chipotle. Like… enough that I started recreating my favorites at home so I could have them whenever I wanted.

And this cilantro lime rice? This is a staple.

It’s simple, but it’s one of those recipes that people always ask about. That rice is light, fluffy, just the right amount of citrus… it makes everything else on the plate better.

And honestly, after making it this way for so long… I like it better than the original.

Don’t skip the fresh citrus at the end. That’s where it all comes together.

INGREDIENT NOTES

• Long-Grain White Rice: Jasmine or basmati both work well since they stay fluffy and don’t clump together.
  
• Bay Leaf: Adds a subtle depth while the rice cooks. Don’t skip it.
  
• Fresh Citrus Juice: The mix of lime, lemon, and orange gives that signature flavor. Bottled won’t hit the same!
  
• Canola Oil: Keeps the rice from drying out and helps carry the flavor. The original Chipotle cilantro lime rice recipe calls for rice bran oil, but any neutral oil works.
  
• Fresh Cilantro: Adds that clean, fresh finish. Chop it finely so it blends evenly into the rice.

VARIATIONS

Brown Rice Version: Use brown rice, but add a little extra water and cook a few minutes longer.

Extra Lime: Add more lime juice if you like your Chipotle cilantro lime rice brighter and more citrus-forward.

No Cilantro: Skip it completely if you’re not a fan. The citrus still carried the flavor.

Spicy Add-On: Stir in a pinch of red pepper flakes for a little heat.

Garlic Touch: Add a small pinch of garlic powder for a subtle savory layer.

Low Carb: Make fresh cauliflower rice instead.

SERVING SUGGESTIONS

• Use copycat Chipotle cilantro lime rice as a base for chicken, steak, or veggie bowls.
  
• Stuff it into burritos or wraps with your favorite fillings… like barbacoa beef or pork carnitas!
  
• Add black or pinto beans, avocado, and grilled veggies for an easy meal.
  
• Pair with our Chipotle corn salsa for a full spread.

CILANTRO LIME RICE RECIPE FAQ

I’ve made a lot of copycat recipes over the years, and this cilantro lime rice recipe taught me something simple but important… timing matters.

If you add the citrus while the rice is cooking, it disappears. The flavor dulls out, and you don’t get that fresh, clean bite. But stir it in at the end? Completely different story.

That’s what gives you that real Chipotle flavor.

And fluffing matters too. Don’t stir it like you’re mixing something heavy. Use a fork, keep it light, and let the grains stay separate. That’s how you get that soft, fluffy texture every time.

TOOLS NEEDED

• Medium Saucepan with Lid: Essential for properly cooking and steaming the rice.
  
• Fork: For easy fluffing without smashing the grains.
  
• Measuring Cups and Spoons: Keeps the ratios right.
  
• Knife and Cutting Board: For prepping cilantro and citrus.

Enjoy!

With love, from our simple kitchen to yours.

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Cilantro Lime Rice (Copycat Recipe)

Our copycat Cilantro Lime Rice tastes just like the kind from Chipotle! Fluffy, fresh, and delicious in burritos and bowls or as a side.

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 202cal

Author Donna Elick

Ingredients

• 2 cups water
• 1 cup long-grain white rice jasmine or basmati
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 tablespoon canola oil or other neutral oil
• 1 tablespoon fresh cilantro, finely chopped
• 1 tablespoon fresh lime juice
• 2 teaspoons fresh lemon juice
• 1 teaspoon orange juice

Instructions

• BOIL WATER: In a medium saucepan bring 2 cups water to a boil over high heat.
• ADD RICE: Add 1 cup long-grain white rice, 1 bay leaf, and 1 teaspoon kosher salt. Stir once to combine.
• SIMMER: Return to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the water is absorbed and the rice is tender.
• REST: Remove the saucepan from heat and let the rice sit, covered, for 5 minutes to finish steaming.
• FLUFF RICE: Remove the bay leaf. Use a fork to gently fluff the rice.
• ADD FLAVOR: Add 1 tablespoon canola oil or other neutral oil, 1 tablespoon fresh cilantro, finely chopped, 1 tablespoon fresh lime juice, 2 teaspoons fresh lemon juice, and 1 teaspoon orange juice. Stir gently until evenly combined.
• SERVE: Serve warm.

Video

Notes

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

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

Reheating: Reheat in the microwave with a splash of water, covered, for 1 to 2 minutes until warm.

Freezing: Freeze cooked rice in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Fresh citrus juice and cilantro added after cooking give this rice its signature bright Chipotle flavor.

Nutrition

Serving: 1 | Calories: 202cal | Carbohydrates: 38g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 590mg | Sugar: 1g | Fiber: 1g | Calcium: 18mg | Iron: 1mg

Originally published September 2012, updated and republished May 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 Cilantro Lime Rice (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CINNABON RECIPE

• Tastes just like Cinnabon (maybe better!)
  
• Ultra-soft, fluffy dough that stays tender
  
• Thick, gooey cinnamon filling in every bite
  
• Classic cream cheese frosting that’s rich and smooth
  
• Perfect for make-ahead mornings or special occasions

Cinnabon Cinnamon Roll Recipe

These cinnamon rolls have a whole story behind them.

Chad first took me to Cinnabon back in 1998, and I fell hard. For the cinnamon rolls first… and then eventually for him too. Although honestly, the cinnamon rolls might’ve helped {wink}.

And all these years later, we still love them.

So, of course, I had to figure out how to make Cinnabon cinnamon rolls at home.

And this version? This is the one we keep coming back to. Soft, gooey, loaded with that cinnamon sugar filling… it just hits the same way every time.

I’ve made this Cinnabon cinnamon roll recipe for Christmas morning, the weekends, and anytime a craving hits. Because why wait for a special occasion when you don’t have to? 

INGREDIENT NOTES

• Active Dry Yeast: Make sure your water is warm, not hot. Using a kitchen thermometer will help. If it’s too cold, the yeast won’t bloom. Too hot, and you’ll kill it.
  
• Buttermilk: Adds tenderness and a slight tang that balances the sweetness.
  
• Eggs & Butter: Bring these to room temperature before starting this Cinnabon cinnamon rolls recipe, even for the portion of butter that needs to be melted. 
  
• All-Purpose Flour: Add this gradually. Too much will make the rolls dense instead of soft.
  
• Cornstarch: Helps keep the filling soft and gooey instead of melting away.
  
• Brown Sugar: Packed for that deep, molasses-rich sweetness in the filling.
  
• Cream Cheese: Use full-fat for the best texture and flavor in the frosting.

VARIATIONS

Extra Gooey: Add a little extra butter and brown sugar to the filling.

Pecan Crunch: Sprinkle chopped pecans over the filling before rolling the dough.

Orange Cream Cheese Frosting: Add a bit of orange zest to the frosting.

Lighter Sweetness: Reduce the amount of brown sugar slightly.

Single Pan Batch: Bake all of the Cinnabon cinnamon rolls in one pan for softer edges.

Overnight Rolls: Assemble the night before and bake fresh in the morning.

SERVING SUGGESTIONS

• Pair with a strawberry banana smoothie for something fresh on the side.
  
• Serve warm with coffee and our Easy Breakfast Casserole for a full spread.
  
• Add rolls to a brunch table with our Baked French Toast Casserole.
  
• Serve this Cinnabon recipe alongside sausage breakfast sliders for a sweet and savory mix.
  
• Enjoy one warm… standing at the counter… before anyone else gets to them!

CINNABON CINNAMON ROLLS FAQ

HOW TO MAKE CINNAMON ROLLS WITHOUT A MIXER

With a little bit of elbow grease, you can mix the dough by hand instead.

1. Activate the yeast. Combine water, yeast, and sugar in a large bowl and let the mixture sit for 5-10 minutes until foamy. Then, stir in the buttermilk, eggs, and melted butter.
   
2. Form the dough. Add the salt and flour and mix until you can no longer stir with a spoon.
   
3. Knead. Turn the dough out onto the floured countertop and knead for 3-5 minutes. Once the dough is no longer sticky, add it to an oiled bowl for the first rise. Continue the Cinnabon cinnamon roll recipe from there.

I’ve made this recipe of cinnamon rolls from Cinnabon enough times to know… the dough tells you everything.

If it feels too firm while you’re mixing, it probably is. That’s where people go wrong. They keep adding flour until it’s easy to handle, but that’s not what you want here.

You want soft. Slightly tacky. That’s what gives you that fluffy, pull-apart texture.

And the double frosting? That’s not extra. That’s intentional.

The first layer melts into the rolls, the second sits on top. That’s how you get that true Cinnabon-style finish.

TOOLS NEEDED

• Stand Mixer with Dough Hook: Makes kneading easy and consistent.
  
• Mixing Bowls: For dough, filling, and frosting.
  
• Rolling Pin: To get that large, even rectangle.
  
• 9×13 Baking Dishes: Gives the rolls space to rise and bake evenly.
  
• Sharp Knife or Bench Scraper: For clean cuts without squishing the rolls.

Enjoy!

With love, from our simple kitchen to yours.

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Cinnabon Cinnamon Roll Recipe (Copycat)

This Cinnabon Cinnamon Roll Recipe makes soft, sweet rolls with cinnamon-sugar filling and cream cheese frosting… just like the originals!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rise ime 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12

Calories 627cal

Author Donna Elick

Ingredients

Rolls

• 1 tablespoon unsalted butter
• 2 1/4 teaspoons active dry yeast, 1 packet
• 1 cup warm water 110 to 120°F
• 1/2 cup granulated sugar
• 1/4 cup buttermilk
• 2 large eggs
• 7 tablespoons unsalted butter
• 5 1/2 to 6 cups all-purpose flour
• 2 teaspoons kosher salt

Filling

• 1 stick unsalted butter, softened 1/2 cup
• 1 1/2 cups packed light brown sugar
• 2 tablespoons ground cinnamon
• 1 tablespoon cornstarch

Frosting

• 4 ounces cream cheese, softened
• 1/2 stick unsalted butter, softened 1/4 cup
• 1 cup powdered sugar
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions

• PREHEAT AND PREP PANS: Preheat the oven to 350°F. Grease two 9 x 13 inch baking dishes with 1 tablespoon unsalted butter
• ACTIVATE YEAST: In the bowl of a stand mixer, combine 1 cup warm water and 1/2 cup granulated sugar. Sprinkle 2 1/4 teaspoons active dry yeast, 1 packet over the top and stir gently. Let sit for 5 to 10 minutes until foamy.
• MELT BUTTER: Melt 7 tablespoons unsalted butter and set aside to cool slightly.
• MAKE DOUGH: Add 1/4 cup buttermilk, 2 large eggs, and the melted butter to the yeast mixture. Mix on low speed. Add 5 1/2 to 6 cups all-purpose flour, 1 cup at a time, then add 2 teaspoons kosher salt. Continue adding flour slowly until a soft dough forms, about 5 ½ to 6 cups total.
• KNEAD DOUGH: Knead with a dough hook on medium speed for 5 minutes until the dough is smooth and slightly tacky. The dough should be soft but not sticky.
• FIRST RISE: Transfer the dough to a lightly greased bowl if needed. Cover loosely and let rise in a warm place for 60 to 90 minutes until doubled in size.
• MAKE FILLING: In a medium bowl combine 1 1/2 cups packed light brown sugar, 2 tablespoons ground cinnamon, and 1 tablespoon cornstarch. Stir until well combined.
• ROLL DOUGH: Turn the dough onto a lightly floured surface and roll into an 18 x 24 inch rectangle.
• ADD FILLING: Spread 1 stick unsalted butter, softened evenly over the dough, leaving a 1 inch border along one long edge. Sprinkle the brown sugar mixture evenly over the butter and press gently so it sticks.
• ROLL AND CUT: Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal rolls.
• SECOND RISE: Place 6 rolls in each prepared baking dish, spacing them evenly. Cover and let rise for 60 to 90 minutes until doubled in size.
• BAKE: Bake for 18 to 22 minutes until golden brown, rotating pans halfway through baking.
• MAKE FROSTING: In a large bowl beat 4 ounces cream cheese, softened and 1/2 stick unsalted butter, softened until smooth and fluffy. Add 1 cup powdered sugar, 1/2 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Beat for 3 to 5 minutes until light and creamy.
• FROST ROLLS: Spread half of the frosting over the warm rolls. Let cool slightly, then spread the remaining frosting on top.
• SERVE: Serve warm and enjoy.

Video

Notes

Make-Ahead: Assemble the rolls and place them in the baking dishes. Cover and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheating: Warm individual rolls in the microwave for 15 to 20 seconds or reheat in a 300°F oven for 8 to 10 minutes.

Freezing: Freeze baked rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: The dough should feel soft and slightly tacky. Avoid adding too much flour or the rolls will be dense.

Nutrition

Serving: 1 | Calories: 627cal | Carbohydrates: 97g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 544mg | Sugar: 46g | Fiber: 3g | Calcium: 72mg | Iron: 3mg

Originally published November 2013, updated and republished May 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 Cinnabon Cinnamon Roll Recipe (Copycat) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE TOMATO AND CUCUMBER SALAD

• Bright, refreshing summer salad
  
• Ready in just 10 minutes
  
• Light lemon dressing with a hint of sweetness
  
• Perfect for BBQs, picnics, and potlucks
  
• Great for make-ahead lunches

Cucumber Tomato Salad 

This salad has become a staple around here.

It’s one of those recipes that’s so simple and so good that it shows up everywhere: backyard cookouts, potluck tables, and even weeknight lunches.

It’s also the very first recipe we make in Cooking Club.

The teens learn basic knife skills by slicing cucumbers, tomatoes, and onions, and by the time we’re done, they’ve created something fresh and delicious they’re actually proud of.

And the best part? They go home and make it again for their families.

In that first class, we pair this cucumber tomato salad recipe with our One Pot Cheesy Pasta and Sausage, which makes the perfect simple dinner. Something warm and hearty with a bright, fresh salad on the side.

Sometimes the simplest recipes are the ones people end up making the most just like this italian chopped salad.

Add Italian flair with our Caprese Salad recipe! With oven-roasted tomatoes and fresh mozzarella and basil, it’s truly a stunning dish!

If you love fresh Mediterranean flavors, our Baked Feta is always a crowd pleaser! Warm, creamy feta roasted with olive oil and herbs that works incredibly as a dip or crumbled over salads like this one!

INGREDIENT NOTES

• English Cucumbers: These work best because they have thinner skins and fewer seeds, which keeps the salad crisp instead of watery.
  
• Grape Tomatoes: Naturally sweet and juicy, they balance the bright lemon dressing. Make sure to check out our grape tomato slicing hack.
  
• Red Onion: Adds a little sharp bite and color contrast. Slice thinly so it blends into the tomato cucumber salad.
  
• Fresh Lemon Juice: Provides the bright acidity that makes the entire salad taste fresh.
  
• Poppy Seeds: Add subtle texture and visual interest to the dressing.

VARIATIONS

Feta Cucumber Salad: Top with crumbled feta cheese.

Mediterranean Version: Add olives and fresh oregano.

Creamy Dressing: Mix a spoonful of Greek yogurt into the dressing.

Herb Garden Salad: Add fresh dill or basil.

Spicy Version: Include thin slices of fresh jalapeño.

SERVING SUGGESTIONS

• Perfect next to BBQ ribs or pulled pork.
  
• Serve alongside grilled burgers or chicken.
  
• Pair with One Pot Cheesy Pasta and Sausage for an easy dinner.
  
• Add cucumber tomato salad to summer potluck spreads.
  
• Great with sandwiches for lunch.

TOMATO CUCUMBER SALAD FAQ

The key to a great tomato cucumber salad is texture. English cucumbers stay crisp longer and don’t release as much water as standard cucumbers.

Adding the dressing right before serving keeps the vegetables fresh and crunchy, while a short chill lets the flavors blend together without making the salad soggy.

That balance of crisp vegetables and bright dressing is what makes this cucumber tomato salad recipe work so well with richer dishes.

TOOLS NEEDED

• Large Mixing Bowl: A clear one can double as a serving bowl.
  
• Mason Jar: For shaking the lemon poppyseed dressing.
  
• Sharp Chef’s Knife: A must for veggie prep.
  
• Cutting Board: Something sturdy that won’t slide around on the counter.

Enjoy!

With love, from our simple kitchen to yours.

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Cucumber Tomato Salad (w/ Easy Dressing)

This Cucumber Tomato Salad is tossed in a creamy lemon poppy seed dressing that's bright, tangy, and sweet. A Cooking Club favorite!

Course Salad

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 92cal

Author Donna Elick

Equipment

• chef's knife A sharp knife or mandolin is always a necessity when slicing cucumbers.
• cutting board A high-quality cutting board comes in handy when prepping this salad.
• mixing bowls Combine all of the ingredients for this salad in a large mixing bowl.

Ingredients

• 1/4 cup fresh lemon juice
• 2 tablespoons granulated sugar
• 2 tablespoons extra light olive oil
• 1/2 tablespoon poppy seeds
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon minced garlic about 1 clove
• 1/4 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 2 English cucumbers, sliced into half coins (about 4 cups)
• 10 ounces grape tomatoes, halved (about 2 cups)
• 1/2 medium red onion, thinly sliced

Instructions

• MAKE DRESSING: Add 1/4 cup fresh lemon juice, 2 tablespoons granulated sugar, 2 tablespoons extra light olive oil, 1/2 tablespoon poppy seeds, 1/2 tablespoon Dijon mustard, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon onion powder to a mason jar. Seal the lid tightly and shake for about 20 seconds until the dressing is well combined.
• ADD VEGETABLES: Add 2 English cucumbers, sliced into half coins , 10 ounces grape tomatoes, halved , and 1/2 medium red onion, thinly sliced to a large bowl.
• TOSS SALAD: Pour dressing over vegetables when ready to serve. Toss gently until all of the vegetables are evenly coated with the dressing.
• CHILL OR SERVE: Serve immediately or refrigerate until ready to serve.

Video

Notes

Make-Ahead: For the freshest texture, store the dressing and the vegetables in the refrigerator. Toss the vegetables with the dressing shortly before serving.

Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days.

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

Ingredient Tip: English cucumbers work best because they have thinner skins and fewer seeds, which keeps the salad crisp and refreshing.

Nutrition

Serving: 1 | Calories: 92cal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 116mg | Sugar: 8g | Fiber: 2g | Calcium: 36mg | Iron: 1mg

Originally published July 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 Cucumber Tomato Salad (w/ Easy Dressing) + Video 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!

If strawberries are your thing, don’t miss our full Strawberry Recipes collection — it’s packed with the best sweet, savory, and totally crave-worthy ways to use fresh strawberries all season long.

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.

WHY YOU’LL LOVE THIS LOOSE MEAT SANDWICH

• Authentic Midwest sandwich flavor
  
• Perfect for feeding a crowd
  
• Slow cooker makes it incredibly easy
  
• Make-ahead friendly for parties
  
• Even better the next day

Maid Rite

This recipe has a story…

Chad grew up in the Midwest, and one of his favorite places was Maid-Rite. When I made my very first trip to Cedar Rapids about twenty years ago, he insisted we go so I could try one.

I remember thinking, wait… this isn’t a sloppy joe.

There was no thick sauce. No tomato base. Just perfectly seasoned, finely crumbled beef piled onto a bun. Simple and incredibly good.

Years later, we took our daughter on a trip back to Cedar Rapids and introduced her to it. The three of us sat there eating these loose meat sandwiches and loving every bite.

That’s when I knew I had to figure out how to make Maid Rite at home.

And if I’m being completely honest? I might love this version even more than the original! 

INGREDIENT NOTES

• Lean Ground Beef: Using 85-90% lean beef for this Maid Rite recipe keeps the texture tender without leaving too much grease.
  
• Beef & Chicken Base: This combination creates a deeper, more complex savory flavor.
  
• Apple Cider Vinegar: Adds a subtle brightness that keeps the meat from tasting heavy.
  
• Worcestershire Sauce: Brings rich umami flavor to the beef.
  
• Brown Sugar: Balances the acidity and rounds out the seasoning.

VARIATIONS

Classic Midwest Style: Top with diced onions and pickles.

Spicy Version: Add a dash of hot sauce or red pepper flakes.

Cheese Lover’s: Melt American or cheddar cheese onto your Rite Maid sandwich.

Party Sliders: Spoon meat filling onto slider buns for large gatherings.

SERVING SUGGESTIONS

• Pile seasoned meat onto steamed or toasted hamburger buns.
  
• Add pickles and diced onions, then top with ketchup or mustard.
  
• Serve this Maid Rite recipe with potato chips or French fries.
  
• Enjoy with coleslaw or potato salad on the side.

MAID RITE RECIPE FAQ

The key to an authentic Maid Rite sandwich recipe is texture.

The beef should be broken down into very fine crumbles while cooking. This allows the seasoning to coat every piece and gives the sandwich that signature tender texture.

Cooking the mixture uncovered for the final stage lets excess liquid evaporate so the meat stays flavorful but not soggy.

And steaming the buns for a few seconds before serving? That’s a classic restaurant trick that makes the sandwich even better.

TOOLS NEEDED

• Slow Cooker: 5-quart or larger for even cooking.
  
• Wooden Spoon or Spatula: To break the ground beef into small crumbles.
  
• Measuring Cups & Spoons: Accuracy matters for flavor balance.
  
• Slotted Spoon: For serving.

Enjoy!

With love, from our simple kitchen to yours.

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Maid Rite Sandwich Recipe

Make Maid Rite sandwiches at home with this easy crockpot recipe. A nostalgic Midwest favorite that's perfect for feeding a crowd!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 373cal

Author Donna Elick

Equipment

• slow cooker
• slotted spoon
• chicken base

Ingredients

• 1 cup warm water
• 1 tablespoon dried minced onion optional
• 1 teaspoon beef base or 1 beef bouillon cube
• 1 teaspoon chicken base or 1 chicken bouillon cube
• 2 tablespoons packed light brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 3 pounds lean ground beef about 85 to 90 percent lean

For Serving

• 8 hamburger buns
• Optional Toppings
• Sliced cheese
• Pickles
• Diced onion
• Ketchup

Instructions

• PREP SLOW COOKER: Set a slow cooker to High heat. Add 1 cup warm water, 1 tablespoon dried minced onion, 1 teaspoon beef base or 1 beef bouillon cube, 1 teaspoon chicken base or 1 chicken bouillon cube, 2 tablespoons packed light brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon low sodium soy sauce, and 2 tablespoons Worcestershire sauce. Stir until combined.
• ADD BEEF: Add 3 pounds lean ground beef to the slow cooker. Stir well so the ground beef is coated in the seasoned liquid.
• COOK AND BREAK UP BEEF: Cover and cook on High for 1 hour. Stir occasionally and break up the ground beef into very small crumbles.
• REDUCE LIQUID: Remove the lid and continue cooking on High for 2 ½ to 3 hours, stirring occasionally, until most of the liquid cooks off and the beef becomes tender and finely crumbled.
• ASSEMBLE SANDWICHES: Use a slotted spoon to scoop the loose meat mixture onto 8 hamburger buns. Add cheese, pickles, diced onion, or ketchup if desired.
• SERVE: Serve warm and enjoy.

Video

Notes

Make-Ahead: The loose meat mixture can be made up to 2 days ahead. Store in the refrigerator and reheat before serving.

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

Reheating: Reheat in a saucepan over medium-low heat with a splash of water until warmed through, or microwave in 30-second intervals.

Freezing: Freeze the cooked loose meat in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Restaurant Tip: For the most authentic Maid-Rite style sandwich, steam the hamburger buns for about 30 seconds before filling them with the loose meat.

Nutrition

Serving: 1sandwich | Calories: 373cal | Carbohydrates: 26g | Protein: 41g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 106mg | Sodium: 574mg | Sugar: 7g | Fiber: 1g | Calcium: 88mg | Iron: 6mg

Originally published April 2014, 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 allows us to keep creating new recipes.

The post Maid Rite Sandwich Recipe​ + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS DOLE WHIP RECIPE

• Only 5 ingredients and 10 minutes
  
• Creamy, dairy-optional tropical dessert
  
• No ice cream maker needed
  
• Bright, refreshing summer treat
  
• Disney magic without leaving home

Dole Whip

If you’ve ever stood in line at Disney on a blazing afternoon, you already know the moment.

You finally get your hands on that tall swirl of pineapple Dole Whip, cold and creamy, just starting to soften around the edges.

One bite and suddenly the heat disappears. It’s sweet, tangy, icy, and smooth all at once.

That’s exactly what we’re recreating with this homemade Dole Whip recipe.

Our secret is frozen pineapple. It blends into that signature soft-serve texture without needing an ice cream machine, and when you add just a splash of milk and a little citrus, it wakes everything up.

It’s bright. It’s tropical. And it’s dangerously easy to make at home. And even better than the original!

INGREDIENT NOTES

• Frozen Pineapple: This is the key to achieving that signature creamy texture. Frozen chunks blend into a soft-serve consistency.
  
• Coconut Milk: Adds subtle tropical flavor. Whole milk works if you want a more neutral taste.
  
• Lemon + Lime Juice: Brightens the pineapple and balances sweetness.
  
• Granulated Sugar:  Just enough to round out the tartness of the pineapple.
  
• Kosher Salt:  A tiny pinch enhances the fruit flavor.

VARIATIONS

Mango Dole Whip: Replace half of the pineapple with frozen mango.

Pineapple Coconut Float: Fill a glass halfway with pineapple juice or coconut soda before spooning in Dole Whip ice cream.

Raspberry Swirl: Blend in a handful of raspberries (fresh or frozen).

Vanilla Dole Whip: Add ½ teaspoon vanilla extract.

Extra Thick: Replace the milk with pineapple juice and add a big scoop of vanilla ice cream. You may also want to reduce the sugar a bit.

SERVING SUGGESTIONS

• Add fresh pineapple slices for garnish.
  
• Serve in a tall glass for the classic theme-park feel.
  
• Top with toasted coconut flakes.
  
• Pair with grilled pineapple for a tropical dessert plate.
  
• Serve in waffle bowls for extra indulgence.
  
• Enjoy with Disney churro bites for a ful park-at-home experience.

PINEAPPLE DOLE WHIP FAQ

The magic of Dole Whip comes from temperature and fruit structure. Frozen pineapple contains just enough fiber and natural sugars to blend into a smooth, stable texture without turning icy.

A small amount of milk helps the blades move freely while keeping the mixture thick enough to hold a swirl. Citrus juice sharpens the flavor so the pineapple tastes brighter rather than overly sweet.

Blend long enough to fully smooth out the fruit. That’s what gives you the soft-serve consistency.

TOOLS NEEDED

• Food Processor or High-Powdered Blender: For easy, extra-smooth blending.
  
• Rubber Spatula: To scrape down the sides.
  
• Serving Bowls or Glasses: You’ll need a spoon to eat this.
  
• Piping Bag (Optional): With an open star tip to get that classic swirl.

Enjoy!

With love, from our simple kitchen to yours.

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Dole Whip

Recreate the iconic Dole Whip from Disney right at home. Use real ingredients and a blender to make a sweet, creamy frozen pineapple dessert!

Course Dessert

Cuisine American

Method Food Processor

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 227cal

Author Donna Elick

Ingredients

• 2 cups frozen pineapple chunks about 12 ounces
• 1/3 cup coconut milk or whole milk
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh lime juice
• 1 pinch kosher salt
• Pineapple slices for garnish (optional)

Instructions

• ADD INGREDIENTS: Add 2 cups frozen pineapple chunks, 1/3 cup coconut milk or whole milk, 3 tablespoons granulated sugar, 1 teaspoon fresh lemon juice, 1 teaspoon fresh lime juice, and 1 pinch kosher salt to a food processor.
• BLEND: Blend for 3 to 5 minutes, stopping to scrape down the sides if needed, until the mixture is smooth and creamy with no large pineapple pieces remaining.
• SERVE: Spoon the Dole Whip into bowls or glasses. Garnish with Pineapple slices if desired and serve immediately.
• OPTIONAL FIRMING: For a firmer texture similar to soft-serve, transfer the mixture to the freezer for about 30 minutes before serving.

Video

Notes

Pineapple Tip: Frozen pineapple is essential for the thick, creamy texture. Fresh pineapple will not produce the same consistency.

Milk Options: Coconut milk gives a tropical flavor, but any milk works including whole milk, almond milk, or oat milk.

Sweetness Adjustment: If your pineapple is very sweet, reduce the sugar slightly.

Make-Ahead: Blend the mixture and freeze for up to 1 hour before serving. Stir or re-blend briefly if it becomes too firm.

Storage: Store leftovers in an airtight container in the freezer for up to 1 week. Allow to soften slightly before serving.

Nutrition

Serving: 1 | Calories: 227cal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Sodium: 26mg | Sugar: 34g | Fiber: 2g | Calcium: 29mg | Iron: 2mg

Originally published August 2018, 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 Dole Whip + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA

• Rich, smoky flavor just like the restaurant version
  
• Slow cooker does most of the work
  
• Makes a large batch for feeding a crowd
  
• Perfect for tacos, burritos, bowls, and nachos
  
• Tastes even better the next day

Barbacoa Recipe

There are a few things I always order at Chipotle. Barbacoa is one of them.

It’s smoky, a little spicy, and deeply savory in that slow-cooked way that just tastes like someone knew exactly what they were doing.

But once you realize how easy it is to make Chipotle beef barbacoa at home (and how much better it can be when you control the ingredients!), it becomes one of those recipes that earns a permanent place in the rotation.

Honestly, it’s turned into a bit of a thing in our house. We have a whole lineup of Chipotle copycat recipes now, and they’re some of the most popular recipes on our site.

I even build entire party menus around them. Two or three main proteins in slow cookers, a bunch of the sides, and suddenly you’ve got a full Chipotle-style spread that feeds a crowd without a lot of stress.

And this barbacoa recipe is always one of the stars.

The secret is the sauce. Chipotle peppers, garlic, cumin, oregano, lime… everything blended together into this bold, smoky mixture that slowly works its way into the beef as it cooks.

Pure magic happens when you shred it and let it simmer in the sauce a little longer. That’s when the flavor really settles in!

INGREDIENT NOTES

• Beef Chuck Roast: The ideal cut for shredding because of its marbling and connective tissue.
  
• Chipotle Peppers in Adobo: Provide smoky heat and signature barbacoa flavor.
  
• Apple Cider Vinegar: Brightens the sauce and balances the richness of the beef.
  
• Cumin & Oregano: Classic Mexican seasoning combination.
  
• Fresh Lime Juice: Adds acidity and keeps the flavor vibrant.

VARIATIONS

Spicier Barbacoa: Add extra chipotle peppers or adobo sauce.

Mild Version: Use only 2 chipotle peppers.

Instant Pot Option: Sear right in the pot (in batches), then cook on High pressure for 60 minutes with a natural pressure release.

Garlic Lovers: Increase the amount of garlic to 8 cloves.

SERVING SUGGESTIONS

• Pile into tacos with cilantro, onion, and lime.
  
• Build burrito bowls with cilantro lime rice and pinto beans.
  
• Make loaded nachos with queso blanco sauce.
  
• Stuff barbacoa chipotle into quesadillas or enchiladas.
  
• Enjoy over cauliflower cilantro lime rice with guacamole.

BARBACOA CHIPOTLE FAQ

Chuck roast works beautifully for barbacoa chipotle because the slow cooking process breaks down connective tissue and turns it into gelatin.

That’s what creates the rich, silky texture and keeps the meat moist while shredding easily.

Blending the sauce before cooking allows the spices and chipotle peppers to distribute evenly throughout the meat.

And letting the shredded beef cook in the sauce during the final hour is what gives it that deep, restaurant-style flavor.

It’s a small step that makes a big difference in this copycat Chipotle barbacoa recipe.

TOOLS NEEDED

• Slow Cooker: A 5- or 6-quart crockpot is perfect for this barbacoa recipe.
  
• Blender or Food Processor: To make the sauce.
  
• Dutch Oven or Skillet: For searing the beef before it’s slow-cooked.
  
• Tongs: Helps with flipping the meat while searing.
  
• Two Forks for Shredding: It doesn’t take much effort!

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Barbacoa (Slow Cooker Copycat) + Video

Make this Barbacoa Recipe in the slow cooker for the Mexican barbecue of your dreams. Fall-apart tender, a little spicy, and feeds a crowd!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12

Calories 312cal

Author Donna Elick

Equipment

• slow cooker
• dutch oven
• large tongs

Ingredients

FOR THE BEEF

• 4 pounds chuck roast trimmed of excess fat and cut into 8 chunks
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 2 bay leaves

FOR THE SAUCE

• 1/4 cup apple cider vinegar
• 6 cloves garlic
• 4 teaspoons ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cloves
• 4 chipotle peppers in adobo sauce from 1 can
• 1 tablespoon adobo sauce from the can
• 1 cup chicken stock or 1 cup water plus 1 teaspoon chicken base
• 1/4 cup fresh lime juice
• 1 teaspoon kosher salt

Instructions

• PREP BEEF: Trim visible fat from 4 pounds chuck roast and cut into 8 chunks. Pat the meat dry with paper towels. Sprinkle all sides with 1 teaspoon kosher salt.
• MAKE SAUCE: In a blender or food processor, combine 1/4 cup apple cider vinegar, 6 cloves garlic, 4 teaspoons ground cumin, 1 tablespoon dried oregano, 1 teaspoon fresh ground black pepper, 1/8 teaspoon ground cloves, 4 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, 1 cup chicken stock, and 1/4 cup fresh lime juice. Blend until smooth.
• SEAR BEEF: Heat 2 tablespoons extra virgin olive oil in a Dutch oven over medium-high heat. Add beef chunks and sear on all sides until browned and a crust forms.
• TRANSFER: Place the seared beef into a slow cooker. Pour the blended sauce over the beef and add 2 bay leaves.
• SLOW COOK: Cover and cook on HIGH for 5 to 6 hours or LOW for 8 hours, until the beef is fork-tender.
• SHRED: About 1 hour before serving, shred the beef using two forks. Stir to coat with the sauce.
• SEASON: Taste and add the remaining 1 teaspoon kosher salt if needed.
• FINISH: Cover and cook for the final hour so the shredded beef absorbs the sauce.
• SERVE: Serve hot in tacos, burritos, bowls, or salads.

Video

Notes

No Blender Option: Finely mince the garlic and chipotle peppers, then whisk all sauce ingredients together in a bowl before adding to the slow cooker.

Make-Ahead: This barbacoa tastes even better the next day. Refrigerate overnight for deeper flavor.

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

Freezing: Freeze cooled barbacoa with sauce in freezer-safe containers for up to 3 months.

Serving Ideas: Use in burritos, tacos, nachos, rice bowls, or salads.

Nutrition

Serving: 1 | Calories: 312cal | Carbohydrates: 3g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 775mg | Sugar: 1g | Fiber: 1g | Calcium: 46mg | Iron: 4mg

Originally Published January 2021, 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 Barbacoa Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHICKEN PARM SLIDERS RECIPE

• A decade-long reader favorite for a reason
  
• Fast, easy, and completely reliable
  
• All the flavors of chicken parm, party-style
  
• Feeds a crowd without stress
  
• Melty, saucy, and deeply satisfying

Chicken Parmesan Sliders

I’ve been making chicken sliders recipes forever, and this one never fails me.

These aren’t fancy. They’re not trying to be anything new. They’re just everything people already love, packed into a form that’s easier to serve and even easier to eat.

The garlic butter matters. Toasting the rolls matters. And layering everything the right way is what keeps them from turning soggy or sliding apart when you pick one up.

These parmesan chicken sliders are the ones people hover around. The ones that vanish first. The ones someone always asks for the recipe for.

If you need one dish you can always count on, this is it!

Need some variety? Try our Chicken Pesto Sandwich Sliders next!

INGREDIENT NOTES

• Chicken Breasts: Cutting them thin keeps them juicy and quick-cooking.
  
• Hawaiian Rolls: Slight sweetness balances the savory chicken and sauce. Other slider buns work, as long as they’re all connected.
  
• Marinara Sauce: Use one you already love… it shows up loud here. I usually whip up a quick batch of my 5-minute pasta sauce.
  
• Mozzarella Cheese: Shreds melt faster and more evenly. Bagged are fine, but grate it fresh if you can.
  
• Parmesan Cheese: Adds salt, depth, and classic chicken parm flavor. Definitely use a fresh wedge here!

VARIATIONS

Spicy: Mix crushed red pepper flakes into the marinara.

Extra Cheesy: Add shredded provolone along with the mozzarella.

Crispy: Lightly bread the chicken before cooking.

Roasted Garlic: Use roasted garlic in the butter instead of garlic powder.

Mini Chicken Parm: Grab a larger-count pack of rolls for smaller, appetizer-sized buns.

Air Fryer Chicken: Cook the cutlets in the air fryer instead of on the stove.

SERVING SUGGESTIONS

• Great for game day or parties with extra marinara for dipping.
  
• Pair a chicken parmesan slider with fries, potato wedges, or mozzarella sticks.
  
• Add a simple green salad to make it into a meal.
  
• Serve roasted vegetables or penne Pomodoro pasta on the side.

CHICKEN PARMESAN SLIDER FAQ

Out of all the chicken sliders recipes out there, this one works because it manages moisture and heat in stages.

Toasting the rolls creates a dry barrier that slows sauce absorption. The Parmesan goes down first, acting as a buffer between bread and chicken.

Since the chicken is fully cooked before assembly, the final bake is only about melting cheese, not cooking meat.

Butter carries garlic flavor evenly across the bread, while mozzarella melts into the chicken and marinara, binding everything together.

The short final bake prevents steam buildup, which is what causes soggy bottoms.

It’s not complicated. It’s just thoughtful layering and timing… and that’s why these chicken parmesan sliders never fail.

TOOLS NEEDED

• Large Skillet: For evenly cooking the chicken.
  
• Rimmed Baking Sheet: Holds chicken parmesan sliders together.
  
• Serrated Knife: Cleanly slices the rolls, before and after baking.
  
• Pastry Brush: For even garlic butter coverage.
  
• Tongs or Spatula: Makes it easier to handle the chicken.

Enjoy!

With love, from our simple kitchen to yours.

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Facebook| X | Pinterest| Instagram

Other Easy Slider Recipes

Chicken Bacon Ranch Sliders (Easy Tailgating Recipe)

BBQ Pulled Chicken Sliders Recipe with Italian Dressing

Best Easy French Dip Sliders (20 Minute Recipe)

Turkey Sliders Recipe with Brie and Cranberry Sauce

Print

Chicken Parmesan Sliders + Video

Chicken Parmesan Sliders are easy to make and perfect for a casual dinner or game-day food. Saucy, cheesy, delicious… no breading needed!

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 263cal

Author Donna Elick

Equipment

• rimmed baking sheet
• kitchen knives
• cutting boards
• box grater

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds boneless skinless chicken breasts, cut into twelve ½-inch cutlets
• 1/2 teaspoon kosher salt
• 2 teaspoons fresh ground black pepper
• 3 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 3 ounces grated Parmesan cheese
• 3/4 cup marinara sauce
• 4 ounces mozzarella cheese, shredded
• 12 Hawaiian rolls or slider buns kept attached

Instructions

• PREP OVEN AND PANS: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside a large skillet for cooking the chicken.
• PREP ROLLS: Place 12 Hawaiian rolls or slider buns on a cutting board. Using a serrated knife, slice the rolls in half horizontally, keeping them connected. Place the bottom halves cut-side up on one side of the prepared baking sheet and the top halves cut-side up on the other side.
• MAKE GARLIC BUTTER: Melt 3 tablespoons unsalted butter in a small microwave-safe bowl. Stir in 1 teaspoon garlic powder. Brush the cut sides of both the tops and bottoms of the rolls with the garlic butter.
• TOAST ROLLS: Bake the rolls for 8 to 10 minutes, until lightly golden and toasted. Remove from the oven and set aside. Leave the oven on.
• SEASON CHICKEN: Sprinkle both sides of 1 1/2 pounds boneless skinless chicken breasts, cut into twelve ½-inch cutlets with 1/2 teaspoon kosher salt and 2 teaspoons fresh ground black pepper.
• COOK CHICKEN: Heat 2 tablespoons extra virgin olive oil in the large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4 minutes per side, until golden brown and cooked through. The chicken should feel firm and reach an internal temperature of 165°F.
• ASSEMBLE SLIDERS: Sprinkle 3 ounces grated Parmesan cheese evenly over the toasted bottom halves of the rolls. Top with the cooked chicken pieces, trimming if needed so each slider is evenly filled.
• ADD SAUCE AND CHEESE: Spoon about 1 tablespoon of 3/4 cup marinara sauce over each piece of chicken. Sprinkle 4 ounces mozzarella cheese, shredded evenly over the top.
• BAKE: Return the baking sheet to the oven and bake for about 5 minutes, until the cheese is fully melted and bubbly.
• FINISH AND SERVE: Place the top halves of the rolls back on the sliders. Cut into individual sliders and serve warm.

Video

Notes

Make-Ahead: The chicken can be cooked up to 2 days ahead and refrigerated. Reheat briefly before assembling.

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

Reheating: Reheat in a 350°F oven for 10 minutes or until warmed through. Avoid the microwave if possible to keep the bread from getting soggy.

Ingredient Note: Hawaiian rolls add a slightly sweet contrast to the savory chicken and marinara, but any sturdy slider bun will work.

Nutrition

Serving: 1 | Calories: 263cal | Carbohydrates: 17g | Protein: 19g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 503mg | Sugar: 5g | Fiber: 1g | Calcium: 118mg | Iron: 1mg

Originally published October 2013. Updated and republished February 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 Chicken Parmesan Sliders + Video appeared first on The Slow Roasted Italian.