Copycat Archives - The Slow Roasted Italian

Best Churro Recipe (Disney Copycat Churros)

Donna Elick — Thu, 04 Jun 2026 22:05:00 +0000

This churro recipe tastes exactly like the Disney Parks version! Because it IS the Disney Parks version. Golden ridged bites. Shatteringly crisp on the outside. Soft, pillowy, almost hollow on the inside. The cinnamon sugar clings to every single ridge. Five ingredients. 30 minutes. And one piping trick that makes all the difference (most churro recipes get it wrong).

We originally published this recipe in 2020 and has been updated with new photos, Pro Tips, and refreshed content — but the recipe your family already loves hasn’t changed a bit.

Let me tell you what… for years, we went to Disney so often that getting Disney churros was basically a family tradition. The little bite-sized ones at Cars Land with that chocolate dipping sauce? Those were the ones. Every single time.

Sassy was little then, and it was one of those things we always did together, no matter what else was on the agenda that day. Disney released the churros recipe during the parks closure, and I made them that same week.

Why You’ll Love This Churro Recipe

The official disney churro recipe, tested for your home kitchen.
Cinnamon churros, crispy outside, soft and hollow inside, just like the Disney churros.
Make the dough ahead, fry fresh homemade churros anytime.
The dough comes together fast, the frying is quick, and the second you toss them in that cinnamon sugar, you are right back in the park.
Five ingredients, 30 minutes, and suddenly your kitchen smells like the best day at Disneyland.

Donna’s Pro Tips for Churros

Scissors-and-drop technique for churro bites and mini churros. Snip 1-inch lengths right over the oil.
Small batches, 6 to 8 pieces. Crowding drops oil temp = greasy instead of crispy.
Cinnamon sugar while still hot. Wait too long and you get bare spots.
Make the dough the night before. This easy churro recipe dough pipes great straight from the fridge.

After making this churro recipe more times than I can count, the science is fascinating. This is choux pastry. Same dough behind cream puffs and eclairs. Butter, water, and flour cook together, the starches gelatinize, and suddenly you have a paste that holds moisture.

Eggs go in one at a time. They build structure and create steam pockets. When those hit hot oil, the water turns to steam, puffing the interior while the outside fries crisp. That 350 degree sweet spot is everything.

Whether you know it as the Disneyland churro recipe or just want an easy churro recipe that delivers every time, once you learn how to make churros this way, every other churros recipe feels like a shortcut.

Love Disney snacks? My Copycat Tigger Tail recipe is another favorite from the park!

Ingredient Notes for This Churro Recipe

All-Purpose Flour: Bread or cake flour will change the texture. Stick with AP.
Eggs: One at a time. Dough will look broken between each. That’s normal. Keep stirring.
Ground Cinnamon: Goes in the dough AND the coating. That small amount in the dough matters.

Tools Needed for Homemade Churros

Large piping bag + closed star tip — creates the ridges that get crispy.
Heavy-bottomed pot or Dutch oven — holds frying temp steady.
Candy or deep-fry thermometer — 350 degrees F, non-negotiable.

Churro Recipe Variations

CHOCOLATE CHURROS: Add 2 tablespoons of unsweetened cocoa powder to the dough when you add the flour. Cinnamon sugar outside, chocolate inside. Something else entirely.

CHURRO BITES VS. CHURRO STICKS: Pipe 1-inch rounds for mini churros, or 4 to 5 inch strips for traditional sticks. Bites fry faster and are easier to manage at home.

DULCE DE LECHE DIP: Skip the chocolate sauce, serve with warmed dulce de leche. Caramel-meets-cinnamon is unreal.

CHURRO ICE CREAM SANDWICH: Let churro bites cool slightly, slice in half, sandwich vanilla bean ice cream between them. Done.

MAPLE CINNAMON SUGAR COATING: Swap half the granulated sugar for maple sugar. Warm, toasty, perfect for fall.

CREAM CHEESE FROSTING DIP: Thin cream cheese frosting with milk until dippable. Completely addictive with warm churro bites.

More Disney Copycat Recipes

Serve these alongside our Churro Toffee (Disney Copycat) for a full Disney dessert spread.

Pair with our Disney Dole Whip Copycat for the ultimate parks-at-home night.

Go savory with our Copycat Disneyland Corn Dogs for the full parks-at-home menu.

End the night with our Ooey Gooey Sticky Toffee Cake (Disney Copycat) for the complete Disney dessert spread.

Disney Churro Recipe FAQ

Is This the Real Disney Churro Recipe?

Yes. This is the official disney churro recipe, converted for your home kitchen. Same Disney churros you get at the parks. If you’ve been searching for the Disneyland churro recipe, this is the one.

What Are Common Churro Recipe Mistakes?

Oil too hot = dark outside, raw inside. Too cool = greasy. Thermometer at 350 degrees F, and add eggs one at a time to warm (not hot) dough. Knowing how to make churros well comes down to these two things.

Can I Bake Churros Instead of Frying Them?

You can, but the texture is completely different. If you want to know how to make churros without deep frying, try our Air Fryer Churros.

How Do I Pipe Churros Without a Star Tip?

Cut the corner off a zip-top bag, but you lose the ridges that make churros crispy. A large closed star tip (Wilton 1M or 2D) is worth the few dollars.

Why Did My Eggs Scramble in the Churro Dough?

The dough was too hot. Let it cool 2 to 3 minutes after cooking before adding the first egg. If steam is still rising, wait longer.

How Do I Reheat Homemade Churros So They Stay Crispy?

Oven at 375 degrees F, single layer, 5 to 8 minutes. Skip the microwave. Toss cinnamon churros in fresh cinnamon sugar after reheating.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dessert Recipes

Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Wendy’s Chocolate Frosty Copycat Recipe + Video

Chocolate Tres Leches Cake

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Best Churro Recipe (Disney Copycat Churros)

This churro recipe uses simple ingredients and is a copycat for Disney churro bites. Learn how to make cinnamon churros from scratch!

Course Dessert

Cuisine Mexican

Method Stovetop

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 424cal

Author Donna Elick

Equipment

Ingredients

1 cup water
1 stick unsalted butter cut into pieces (8 tablespoons)
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon divided (1/4 teaspoon for dough, 1/2 teaspoon for coating)
1 1/4 cups all-purpose flour
3 large eggs
1 1/2 cups vegetable oil for frying (peanut or canola oil also works)
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon

Instructions

HEAT THE LIQUID: Combine 1 cup water, 1 stick unsalted butter (8 tablespoons), 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon in a 1 1/2-quart saucepan over medium heat. Bring to a rolling boil, about 3 to 4 minutes. The butter melts completely and the surface bubbles vigorously. Reduce heat to low.
MIX THE DOUGH: Add 1 1/4 cups all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball, about 1 minute. Remove from heat and let the dough rest for 5 to 7 minutes, until cool enough that a finger pressed lightly on the surface feels warm but comfortable.
ADD THE EGGS: Stir in 3 large eggs, one at a time, mixing well after each addition until the dough is smooth and glossy. The dough looks slippery at first but comes together into a thick, pipeable paste. Set aside.
HEAT THE OIL: Pour 1 1/2 cups vegetable oil into a heavy-bottomed skillet or 1-quart saucepan. Heat over medium-high heat until a candy thermometer reads 350 degrees F, about 5 minutes. A small piece of dough dropped in sizzles immediately and floats to the surface.
PIPE AND FRY: Spoon the dough into a piping bag fitted with a large open star tip (Wilton 4B or similar). Squeeze out 1-inch strips of dough over the oil and slice off each piece with a knife. Fry 5 to 6 pieces at a time, turning once, until golden brown and crisp on all sides, about 2 to 3 minutes per batch. The oil sizzles steadily the whole time. Remove with a slotted spoon or spider strainer and drain on paper towels.
COAT IN CINNAMON SUGAR: Mix 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon in a medium bowl. Toss the warm churro bites in the cinnamon sugar until evenly coated. The sugar clings best while the churros are still hot.
SERVE: Arrange the coated churro bites on a serving plate and serve warm with your favorite dipping sauce, like chocolate fudge sauce or caramel.

Video

Notes

MAKE-AHEAD: The dough can be made up to 1 day in advance. After stirring in the eggs, let the dough cool completely, wrap tightly in plastic wrap, and refrigerate. Bring to room temperature before piping and frying.

STORAGE: Store cooled churro bites in an airtight container at room temperature for up to 2 days. The exterior softens over time.

FREEZING: Freeze cooled, uncoated churro bites in a single layer on a baking sheet, then transfer to a freezer bag. Stays at peak quality for about 2 weeks. Safe to eat for up to 4 weeks, though the texture starts to change past that first 2-week window. Reheat from frozen on a baking sheet at 375 degrees F for 5 to 8 minutes until crisp, then toss in fresh cinnamon sugar.

OIL TIP: Use a candy thermometer to keep the oil at a steady 350 degrees F. This temperature crisps the outside and cooks the inside evenly every time.

PIPING TIP: A large closed star tip gives the crispiest ridges. The tighter the points on the star, the more surface area gets crispy in the oil.

Nutrition

Originally published May 2020, updated and republished June 2026

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The post Best Churro Recipe (Disney Copycat Churros) appeared first on The Slow Roasted Italian.

Chipotle Chicken Recipe (Copycat)

Donna Elick — Thu, 28 May 2026 10:00:00 +0000

Smoky, a little spicy, and packed with that unmistakable bold flavor… this Chipotle Chicken Recipe hits all the right notes. The chipotle peppers bring heat and depth, the lime keeps it bright, and that quick char from the grill seals the deal. Juicy, tender, and honestly hard to stop eating. It’s one of those “make it once and suddenly it’s in the rotation forever” kind of recipes.

WHY YOU’LL LOVE COPYCAT CHIPOTLE CHICKEN

Big, smoky flavor without complicated steps
Tastes just like your favorite takeout (maybe better)
Simple pantry spices, nothing fancy
Great for meal prep, bowls, tacos, salads… you name it
That marinade does all the heavy lifting

Chipotle Chicken Recipe

This is one of those recipes I come back to again and again. It just works.

You throw everything in a blender… let it do its thing… and suddenly you’ve got this bold, smoky marinade that smells like you know exactly what you’re doing.

Don’t overthink the grill part. Get it hot. Let it char a little. That’s where the flavor shows up.

And the smell? Yeah… people wander into the kitchen for this one.

Slice it up, pile it high, and try not to eat half of this Chipotle chicken copycat straight off the cutting board. Not saying I’ve done that… but I’ve done that.

INGREDIENT NOTES

Chipotle Peppers in Adobo: These are the star of this Chipotle chicken copycat recipe. Smoky, spicy, slightly sweet. Found in a can… don’t skip them!
Adobo Sauce: That rich sauce from the canned peppers adds depth and heat. It ties everything together.
Chicken Breasts: Lean and easy, but you can swap for boneless thighs if you want more richness.
Fresh Lime Juice: Brightens everything up and balances the heat. Bottled works in a pinch, but fresh is better.
Red Onion: Adds a subtle sweetness once blended, mellowing out the heat a bit. Don’t worry, it won’t taste oniony.

VARIATIONS

Chicken Thighs: Swap breasts for thighs for a juicier, more forgiving option.

Oven-Baked: No grill? Bake at 425°F for 20-25 minutes, then broil briefly for some char.

Mild Version: Use just 1 chipotle pepper to dial down the heat.

Extra Smoky: Add a pinch of smoked paprika to deepen that flavor.

Citrus Twist: Mix a little orange juice in with the lime for a subtle sweetness.

Shredded Style: Cook and shred copycat Chipotle chicken for tacos, burritos, or bowls.

SERVING SUGGESTIONS

Pile into bowls with all your Chipotle favorites: cilantro lime rice, pinto beans, corn salsa, and avocado.
Slice over a crisp salad with avocado and lime dressing.
Tuck into warm tortillas with fresh pico de gallo and sour cream.
Stuff into quesadillas with melty cheese and add a side of guac for dipping.
Pair this copycat Chipotle chicken recipe with grilled veggies for an easy dinner.

CHIPOTLE CHICKEN COPYCAT FAQ

Can I marinate the chicken overnight?

You can, but 1–3 hours is ideal. Longer than that, and the acid can start to break down the texture of the meat.

Is this Chipotle chicken recipe really spicy?

As written, it’s medium heat. Should be comfortable for most people. If you’re sensitive to spice, only use one pepper in the marinade.

Can I cook the chicken on the stovetop?

Yes. Use a hot skillet or grill pan and cook it the same way. Just make sure you get some color.

What’s the best way to reheat copycat Chipotle chicken?

Reheating in a skillet with a splash of chicken stock keeps the meat juicy. A microwave works, but it’s not the same in terms of texture.

I’ve made a lot of marinades over the years, and this one sticks. The balance is really what makes it. Smoke, heat, acid, salt… it’s all there.

One thing I learned early on: don’t skip the rest time after grilling. It matters. The juices settle back into the meat instead of running all over your cutting board.

And blending the marinade until completely smooth? That’s not just for looks. It helps everything coat evenly and soak in better.

This Chipotle chicken recipe is simple food, but done right. That’s always been the goal.

DONNA’S PRO TIPS

Don’t marinate longer than 3 hours. Lime juice can make the chicken mushy after too long.
Let the grill get properly hot before adding the chicken.
Don’t move the chicken too soon. It needs time to develop that char.
Always slice against the grain for tender bites.
Use a thermometer… guessing leads to dry chicken.
Lightly oil the grates so nothing sticks to the grill.
Double the batch and save some for later. Trust me, you’ll want it for leftovers!!

TOOLS NEEDED

Blender or Food Processor: To get that Chipotle chicken copycat marinade smooth and thick.
Grill or Grill Pan: For that signature charred flavor.
Zip Top Bag or Shallow Dish: Easy, even marinating.
Meat Thermometer: Takes the guesswork out. 165°F is your number.
Tongs: For flipping the chicken without losing those juices.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mexican Recipes

Mexican Red Rice

Mexican Chalupa Recipe

Mexican Spaghetti

Mexican Breakfast Casserole

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Smoky, spicy, citrusy grilled chicken
Quick blender marinade does all the work
Marinate 1–3 hours for best texture
Grill hot and don’t rush the char
Slice against the grain for tenderness
Great for bowls, tacos, salads, and meal prep
Adjust heat easily by reducing chipotle peppers
Leftovers reheat beautifully with a splash of stock

Chipotle Chicken Recipe (Copycat)

This copycat Chipotle Chicken Recipe makes beautifully seasoned, grilled meat with a spicy exterior and unbelievably juicy center.

Course Main

Cuisine Mexican

Method Grill

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 823cal

Author Donna Elick

Equipment

Ingredients

2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce (about 1/4 cup diced)
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3/4 teaspoon dried oregano
2 otablespoons extra virgin olive oil or avocado oil
1/4 large red onion, roughly chopped (about 1/2 cup)
4 cloves garlic, minced (about 4 teaspoons)
1 fresh lime, juiced (about 2 tablespoons)
24 ounces boneless, skinless chicken breasts (about 4)

Instructions

PREPARE GRILL: Preheat your grill or stovetop grill pan over medium-high heat. Lightly brush the grates with extra virgin olive oil. A properly preheated grill means clean char marks and no sticking.
MAKE THE MARINADE: Add 2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce , 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 3/4 teaspoon dried oregano, 2 otablespoons extra virgin olive oil, 1/4 large red onion, roughly chopped , 4 cloves garlic, minced, and 1 fresh lime, juiced to the bowl of a food processor or blender. Process on high speed until a smooth paste forms. You will smell the smoky, spicy aroma immediately.
MARINATE CHICKEN: Place 24 ounces boneless, skinless chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken and turn to coat each breast completely. The paste will be thick and deeply red. Cover and refrigerate for at least 1 hour, or up to 3 hours.
GRILL CHICKEN: Remove chicken from marinade and discard all remaining marinade. Place chicken on the preheated grill. You will hear a satisfying sizzle as the marinade hits the heat. Grill for 8 to 10 minutes per side, or until the center reaches 165 degrees F.
REST AND SERVE: Transfer chicken to a clean cutting board and rest for 5 minutes. Slice against the grain and serve.

Notes

Make-Ahead: The marinade can be made up to 2 days ahead.

Storage: Cooked chicken keeps in an airtight container up to 4 days.

Reheating: Reheat in a skillet with a splash of chicken stock over medium heat.

Freezing: Freeze cooked chicken up to 3 months. Thaw overnight.

Heat Level: Medium spicy. Reduce to 1 pepper for milder flavor.

Marinade Safety: Discard all marinade that touched raw chicken.

Nutrition

Originally published August 2022, updated and republished May 2026

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Five Cheese Ziti Al Forno (Copycat Recipe)

Donna Elick — Mon, 25 May 2026 10:00:00 +0000

This Five Cheese Ziti al Forno is rich, creamy, cheesy comfort food at its absolute best… and yes, it tastes just like the Olive Garden favorite you order every time. Tender pasta coated in a velvety tomato cream sauce, layered with melty cheeses, and topped with a golden crust. It’s warm, hearty, and the kind of dish you can now make at home whenever the craving hits.

WHY YOU’LL LOVE 5 CHEESE ZITI

Tastes like the Olive Garden classic… no trip required
Creamy, cheesy, and packed with flavor
Perfect for feeding a crowd or family dinner
Make-ahead and freezer-friendly
That golden, crispy topping seals the deal

Five Cheese Ziti Al Forno

If you’ve ever ordered this at Olive Garden, you already know. You go in thinking you’ll try something different… and then you don’t.

Because this five cheese ziti al forno is the one.

So being able to make it at home? That’s a good situation to be in.

And honestly… this version holds up. Creamy, cheesy, that same rich sauce, that same baked top. You’re not missing anything.

If anything, you get to control it. More cheese, a little extra sauce, exactly how you like it.

No waiting. No ordering. Just straight to the good part.

INGREDIENT NOTES

Ziti Pasta: Holds the sauce perfectly, but penne works if needed.
Crushed Tomatoes + Tomato Paste: Builds a rich, deep base for the sauce.
Fresh Herbs (Basil & Oregano): Brightens the sauce and keeps it from tasting heavy.
Five Cheese Blend: Fontina (melty), mozzarella (stretchy), provolone (flavor), Parmesan (sharp), and ricotta (creamy).
Heavy Cream: Gives the sauce that signature creamy texture.
Panko Breadcrumbs: Gives you that golden, slightly crunchy topping

VARIATIONS

Add Sausage: Brown Italian sausage (mild or spicy) and mix it into the sauce for extra richness.

Spicy Version: Add red pepper flakes to the sauce for a little heat.

Chicken Add-In: Stir in cooked, diced chicken for a heartier dish.

Lighter Version: Use half-and-half instead of heavy cream. It’s less rich, but still good!

Extra Cheesy: Sprinkle even more mozzarella on top before baking 5 cheese ziti.

Gluten-Free: Use gluten-free pasta and breadcrumbs.

No Ricotta: Substitute with cottage cheese or leave it out for a different texture.

SERVING SUGGESTIONS

Add garlic bread or buttery breadsticks to the table to soak up every bit of sauce.
Pair five cheese ziti al forno with our Classic Italian Chopped Salad for balance.
Serve with roasted vegetables or a small bowl of minestrone on the side.
Perfect with a simple green salad and vinaigrette for a lighter meal.
Great for family dinners, holidays, or casual gatherings.

FIVE CHEESE ZITI FAQ

Can I make this ahead of time?

Yes, assemble five cheese ziti up to a day ahead and bake when ready.

Does this really taste like the Five Cheese Ziti al Forno at Olive Garden?

It’s very close. The combination of cheeses and the creamy tomato sauce is what makes this version match that classic flavor.

Can I freeze it?

Yes, but freeze before baking for best results. I like to transfer everything to a disposable foil pan: easy to store, and it can go straight in the oven from the freezer.

Do I have to use all five cheeses?

For the full flavor, yes. If you need to simplify, skip either the Fontina or the mozzarella (but not both).

Why use freshly grated cheese?

It melts smoother and gives a better texture. The flavor comes through better too.

Baked pasta, like the 5 Cheese Ziti al Forno at Olive Garden, is all about layers and balance.

Too much sauce and it gets loose. Not enough, and it dries out. The key is letting that sauce simmer long enough to build flavor before adding the cream and cheese.

And don’t rush the bake… that topping needs time to melt and turn golden so you get that contrast between creamy pasta and slightly crisp top.

That’s what makes this dish feel finished.

DONNA’S PRO TIPS

Salt your pasta water well. It’s your first layer of flavor!
Don’t overcook the pasta. Al dente is perfect since it will finish in the oven.
Let the sauce simmer fully so it develops depth.
Use freshly grated cheese for the best melt and texture.
Spread layers evenly so everything bakes consistently.
Let it sit for a few minutes before serving so it sets slightly. It’s easier to scoop this way too.
Broil five cheese ziti briefly at the end if you want an extra golden topping

TOOLS NEEDED

Large Skillet or Saucepan: For building the sauce.
Large Pot: To cook the pasta evenly.
Colander: For draining pasta well.
Mixing Bowl: For combining the cheese mixture.
9×13 Baking Dish: Perfect for layering 5 cheese ziti and even baking.
Wooden Spoon or Spatula: For mixing everything together.

Enjoy!

With love, from our simple kitchen to yours.

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Five Cheese Ziti al Forno (Copycat Recipe)

Five Cheese Ziti al Forno is the ultimate in creamy, cheesy, home-cooked goodness. Skip takeout and make this copycat Olive Garden recipe!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 569cal

Author Donna Elick

Ingredients

1 tablespoon extra virgin olive oil divided
1/2 medium white onion, diced (about ½ cup)
4 cloves garlic minced (about 1 tablespoon)
28 ounces crushed tomatoes
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, minced
6 tablespoons tomato paste
1 cup water
2 bay leaves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon granulated sugar
1 pound ziti pasta

Cheese Mixture

4 ounces fontina cheese, grated (about 1 cup)
4 ounces Parmesan cheese, grated (about 1 cup)
4 ounces provolone cheese, grated (about 1 cup)
4 ounces mozzarella cheese, grated (about 1 cup)
1 cup whole ricotta cheese
1 cup heavy cream

Topping

1/2 cup panko breadcrumbs
2 tablespoons extra virgin olive oil
1 cup reserved cheese mixture
Chopped fresh Italian parsley for garnish

Instructions

PREHEAT AND PREP: Preheat the oven to 350°F.
COOK AROMATICS: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1/2 medium white onion, diced and cook for 4 to 5 minutes until soft and translucent. Add 4 cloves garlic and cook for 1 minute until fragrant.
MAKE SAUCE: Add 28 ounces crushed tomatoes, 1 tablespoon fresh oregano, minced, 1 tablespoon fresh basil, minced, 6 tablespoons tomato paste, 1 cup water, 2 bay leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar. Stir to combine and bring to a simmer. Cover and simmer over low heat for 30 to 40 minutes.
COOK PASTA: During the last 10 minutes of sauce cooking, bring a large pot of salted water to a boil. Add 1 pound ziti pasta and cook until just al dente, about 8 to 10 minutes. Drain well.
MAKE CHEESE MIXTURE: In a large bowl combine 4 ounces fontina cheese, grated , 4 ounces Parmesan cheese, grated , 4 ounces provolone cheese, grated , and 4 ounces mozzarella cheese, grated . Toss to combine.
FINISH SAUCE: Remove the bay leaves from the sauce. Stir in 1 cup whole ricotta cheese, ½ cup of the cheese mixture, and 1 cup heavy cream. Cook over low heat, stirring until smooth and creamy.
COMBINE PASTA: Add the cooked ziti to the sauce and stir until evenly coated.
ASSEMBLE: Spread half of the pasta into a 9 x 13 inch baking dish. Sprinkle ½ cup cheese mixture over the pasta. Add the remaining pasta on top.
MAKE TOPPING: In a small bowl combine 1/2 cup panko breadcrumbs, 1 cup reserved cheese mixture, and 2 tablespoons extra virgin olive oil. Sprinkle evenly over the pasta.
BAKE: Bake uncovered for 20 minutes until the topping is melted and lightly golden.
SERVE: Garnish with Chopped fresh Italian parsley for garnish and serve warm.

Video

Notes

Make-Ahead: Assemble the dish up to 1 day ahead. Cover and refrigerate. Bake just before serving.

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

Reheating: Reheat in a 325°F oven for 15 to 20 minutes or microwave in 1-minute intervals until heated through.

Freezing: Freeze assembled, unbaked pasta for up to 2 months. Thaw overnight in the refrigerator before baking.

Ingredient Tip: Use freshly grated cheese for the best melting and creamy texture.

Nutrition

Originally published October 2021, updated and republished May 2026

The post Five Cheese Ziti Al Forno (Copycat Recipe) appeared first on The Slow Roasted Italian.

KFC Famous Bowl (Copycat Recipe)

Donna Elick — Thu, 21 May 2026 10:00:00 +0000

Creamy mashed potatoes, sweet corn, crispy golden chicken, melty cheddar, and rich brown gravy all piled into one bowl… the KFC Famous Bowl is comfort food at its absolute best. Every bite is soft, crunchy, cheesy, and savory all at once. Messy in the best way. Cozy, filling, and exactly what you want when nothing else sounds good. And easy to make at home!

WHY YOU’LL LOVE THIS KFC FAMOUS BOWL RECIPE

All your comfort food favorites layered in one bowl
Crispy chicken + creamy potatoes = perfect contrast
That gravy ties everything together (don’t be shy with it)
Better than the original… and you control every part
Great for feeding a hungry crowd

KFC Famous Bowl

We used to grab these on busy nights… no thinking, just comfort in a bowl. Then the restaurant near me closed.

Turns out, making a KFC mashed potato bowl at home is not only doable… it’s even better.

The chicken is actually crispy. The potatoes are how you like them. And the gravy? You can be generous.

Don’t rush the layering. Hot potatoes first, then cheese so it melts right in. After that, pile it up.

A KFC bowl is not supposed to be neat. It’s supposed to be good. And this one… it really is.

INGREDIENT NOTES

Chicken Breast: Cut into even pieces so everything cooks at the same time. You can use boneless skinless chicken thighs for richer flavor.
Panko Bread Crumbs: This is where that extra crunch comes from. Don’t swap for regular breadcrumbs if you can help it.
Egg Whites: Lighter coating = crispier finish. Whole eggs work, but the coating will be slightly heavier.
Mashed Potatoes: Use our KFC mashed potato recipe or premade (heated up) for a shortcut. Just make sure they’re hot and creamy before building.
Brown Gravy: The flavor backbone of the whole KFC famous bowl. Go rich, not thin. Our copycat KFC gravy recipe is perfect for this.
Cheddar Cheese: Melts into the potatoes and adds that extra comfort factor. You could use Colby Jack if you like too.

VARIATIONS

Spicy Chicken: Add cayenne or hot sauce to the flour mixture.

Air Fryer Version: Spray breaded chicken with a little oil and air fry until crispy.

Extra Cheesy: Double the cheese and mix some directly into the potatoes.

BBQ Drizzle: Add a little BBQ sauce on top for sweet-smoky flavor.

Gravy Switch: Use country gravy instead of brown gravy for a different vibe.

Buffalo Style: Toss crispy chicken in buffalo sauce before adding it to the bowl.

Vegetarian Bowl: Swap the fried chicken for black beans or sautéed mushrooms.

Loaded Bowl: Add bacon bits or green onion on top.

QUICK DINNER SHORTCUT

Short on time? You can use prepared or convenient ingredients to create a dinner with the same components as this KFC bowl recipe. Here are some suggestions:

Frozen chicken nuggets (I may or may not have used dino nuggets from time to time!)
Mashed potato flakes or heat-and-eat refrigerated mashed potatoes
Canned corn
Prepared gravy, or whip up a gravy packet

SERVING SUGGESTIONS

Add our KFC Mac and Cheese for a full comfort meal.
Serve with biscuits or cornbread to scoop up every last bite.
Pair this KFC Famous Bowl recipe with a mixed green salad to balance the richness.
A side of cole slaw gives a cool, crunchy contrast.
Keep extra gravy on the table… you’ll want it!

FAMOUS BOWL KFC FAQ

Can I use frozen chicken?

Yes! Chicken strips, nuggets, or breaded bites are a great shortcut for making a famous bowl like KFC, especially on busy nights.

How do I keep the chicken crispy?

Don’t cover it while it sits. And reheat it in the oven or air fryer… not the microwave.

Can I use grilled chicken instead of fried?

You bet! I still recommend seasoning with the same spice blend, but rub it into the chicken instead of mixing it into the flour.

If it’s the oil you’re concerned about, bread the nuggets the same way and toss them in the air fryer (crispiest results) or the oven.

Can I make this KFC bowl recipe ahead?

Yes. Prep everything ahead, but fry the chicken fresh for the best texture.

This one brings back memories… those quick dinners where everyone was happy and nobody complained.

The biggest thing I’ve learned about making a KFC famous bowl at home? Temperature matters. If your oil isn’t hot enough, the coating won’t crisp. It just soaks up oil and gets heavy.

And when you build the bowl, everything should be hot. Not warm. Hot. That’s how the cheese melts properly and the gravy soaks in just enough.

It’s simple food, but the little details make it feel like something special.

DONNA’S PRO TIPS

Fry in small batches so the oil temperature doesn’t drop.
Press the coating onto the chicken so it sticks well.
Let fried chicken rest briefly before adding it to each KFC mashed potato bowl.
Heat the gravy until steaming so it melts the cheese properly.
Don’t skip the double dredge. That’s where the crunch comes from!
Taste your potatoes before serving and adjust salt if needed.
Serve immediately for the best texture contrast.
Keep extra gravy warm… for when you go back for seconds.

TOOLS NEEDED

Dutch Oven or Heavy Pot: Keeps oil temperature steady for frying.
Thermometer: Helps you hold that 350°F sweet spot.
Shallow Bowls: For setting up your breading station.
Tongs or Slotted Spoon: For safely frying and removing chicken.
Paper Towels: For draining and keeping things crisp.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fabulous Copycat Chicken Recipes

Copycat Chipotle Chicken

Alice Springs Chicken Recipe (Outback Copycat)

Chicken Piccata Cheesecake Factory Copycat

Cracker Barrel Chicken and Dumplings

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Classic comfort food layered into one bowl
Crispy chicken + creamy potatoes + gravy = everything
Double dredge makes the chicken extra crunchy
Keep all components hot for best results
Panko gives better texture than regular breadcrumbs
Build in layers so cheese melts properly
Fry fresh for best crunch
Messy, cozy, and completely worth it

KFC Famous Bowl (Copycat Recipe)

This KFC Famous Bowl copycat features the same crispy fried popcorn chicken, potatoes, brown gravy, corn, and cheese you know and love!

Course Main

Cuisine American

Method Stovetop

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 1139cal

Author Donna Elick

Equipment

Ingredients

12 ounces boneless skinless chicken breast cut into bite-size pieces
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 large egg whites
2 cups panko bread crumbs
4 cups vegetable oil or shortening for frying
2 cups KFC mashed potatoes, prepared
1 cup cheddar cheese, shredded (about 4 ounces)
1/2 cup corn kernels, cooked
2 cups KFC brown gravy, prepared

Instructions

HEAT OIL: Add 4 cups vegetable oil or shortening to a heavy-bottomed pot or Dutch oven, filling at least 2 inches deep. Heat over medium-high heat until the oil reaches 350°F and shimmers slightly.
SET UP BREADING: In one shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon fresh ground black pepper. In a second bowl, whisk 4 large egg whites until frothy and slightly foamy. Add 2 cups panko bread crumbs to a third bowl.
BREAD CHICKEN: Coat each piece of 12 ounces boneless skinless chicken breast in the flour mixture, then dip into the egg whites, back into the flour, again into the egg whites, and finally into the panko bread crumbs. Press gently so the coating sticks and fully covers each piece.
FRY CHICKEN: Add a few breaded chicken pieces to the hot oil without overcrowding. Fry for 3 to 4 minutes, turning once, until the coating is deep golden brown, crisp, and audibly crunchy. The internal temperature should reach 165°F and the juices should run clear. Transfer to a paper towel-lined plate.
WARM COMPONENTS: Heat 2 cups KFC mashed potatoes, prepared, 1/2 cup corn kernels, cooked, and 2 cups KFC brown gravy, prepared until hot and steaming.
BUILD BOWLS: Divide the hot mashed potatoes evenly between 4 bowls. Sprinkle each with ¼ cup of 1 cup cheddar cheese, shredded and let it begin to melt from the heat.
ADD TOPPINGS: Top each bowl with crispy chicken pieces and a spoonful of warm corn.
FINISH AND SERVE: Spoon warm gravy over each bowl until the cheese is melted and the layers are coated. Serve immediately while hot, creamy, and crisp.

Notes

Make-Ahead: Prepare mashed potatoes, gravy, and corn up to 2 days ahead. Fry chicken fresh for best crunch.

Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat potatoes, corn, and gravy until hot and steaming. Reheat chicken in a 375°F oven for 8 to 10 minutes until crisp and heated through.

Freezing: Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until hot and crispy.

Ingredient Notes: Chicken tenders are an easy shortcut for evenly sized pieces. Egg whites create a lighter, crispier coating, but whole eggs can be used if needed.

Nutrition

Originally published September 2022, updated and republished May 2026

The post KFC Famous Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

Taco Bell Power Bowl (Copycat Recipe)

Donna Elick — Thu, 14 May 2026 10:00:00 +0000

All the good stuff from that drive-thru bowl… just fresher, hotter, and honestly better. This copycat Taco Bell Power Bowl features tender steak, warm rice and beans, crisp lettuce, melty cheddar, and that creamy avocado ranch tying it all together. It’s hearty but still feels balanced. Every bite has something going on. And that dressing? You’ll want to put it on everything.

WHY YOU’LL LOVE THIS TACO BELL PROTEIN BOWL

Faster than a drive-thru run (and way more satisfying)
That avocado ranch is creamy, tangy, and addictive
Easy to customize with what you have on hand
Perfect balance of warm, fresh, and crunchy
Great for meal prep without getting boring

Taco Bell Power Bowl

You don’t need a drive-thru for this. Everything here is simple. Straightforward. Nothing fancy.

Cook the steak. Warm the rice and beans. The rest is just layering it all together.

The real star of a power bowl from Taco Bell is that dressing… it pulls the whole bowl together. Creamy, a little tangy, just enough heat from the jalapeño. Don’t skip it.

And don’t pile everything on top in a rush. Give it a little space. Let each bite have some balance.

That’s the difference between “pretty good” and the kind of meal you keep thinking about later.

INGREDIENT NOTES

Strip Steak: Cooks quickly and stays tender, but flank or sirloin work just as well.
Mexican Red Rice: Adds flavor right from the base. Plain rice won’t hit the same.
Black Beans: Rinse them well to keep the flavor clean, not muddy.
Avocado: Makes the power bowl Taco Bell dressing rich and smooth. Use a ripe one for the best texture.
Buttermilk Powder: Gives that classic ranch tang without thinning the dressing too much.
Jalapeño: Adjust to your heat preference or leave it out entirely.

VARIATIONS

Chicken Version: Swap steak for grilled or shredded chicken. Even rotisserie works!

Vegetarian: Skip the meat and double the beans or add fajita veggies.

Low Carb: Use cauliflower rice instead of Mexican rice.

Spicy Bowl: Add extra jalapeño or a drizzle of hot sauce.

Brighter Base: Swap the red rice with cilantro lime rice.

Extra Cheesy: Mix shredded cheese into the rice so it melts through.

Burrito Style: Wrap everything up in a large flour tortilla instead of making a bowl.

Cilantro Lime Twist: Add fresh cilantro and a squeeze of lime over the top.

Loaded Version: Add corn, pico de gallo, or extra guac for a fuller bowl.

SERVING SUGGESTIONS

Top your homemade Taco Bell Power Bowl with sour cream and fresh guacamole.
Pair with our Restaurant Style Salsa for dipping or drizzling.
Serve with Mexican street corn salad on the side for crunch
A cold Mountain Dew Baja Blast balances the richness perfectly.
Finish the meal with caramel apple empanadas.

POWER BOWL TACO BELL FAQ

Can I make the dressing ahead of time?

Yes, up to 2 days ahead. Store it covered in the fridge and stir before using.

What’s the best steak doneness for a Taco Bell protein bowl?

Slightly past medium works well here so that it stays tender but still flavorful.

Can I use store-bought dressing?

You can… but it won’t taste the same. The homemade version is worth the few extra minutes.

How do I keep my Taco Bell power bowl from getting soggy?

Keep hot ingredients and cold toppings separate until serving.

I’ve made more “copycat bowls” than I can count… mostly because once you realize how easy they are, you stop paying for them.

The biggest mistake when making a protein bowl from Taco Bell? Overcooking the steak or slicing it too soon. Let it rest. Always. That’s how you keep it tender instead of chewy.

And here’s the quiet trick… warm your rice and beans properly. Not just barely heated. They should be hot enough to melt the cheese slightly when it hits the bowl.

That little detail changes everything.

DONNA’S PRO TIPS

Slice the steak against the grain for the most tender bites.
Don’t overdress the bowl. Start light, adding more if needed.
Use a ripe avocado for smooth dressing (not firm, not mushy).
Warm components separately so nothing overcooks.
Keep lettuce and tomatoes cold for contrast.
Taste the dressing before serving. Adjust salt or lemon if needed.
Let the steak rest for the full 10 minutes for better texture.
Build each Taco Bell steak power bowl right before eating for best results.

TOOLS NEEDED

Cast Iron Skillet or Grill Pan: For a good sear on the steak.
Blender or Food Processor: To get that dressing smooth and creamy.
Mixing Bowls: For prepping and holding ingredients.
Knife and Cutting Board: For chopping steak and veggies.
Microwave or Saucepan: To warm rice and beans quickly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Taco Bell Copycat Recipes

How to Make Taco Meat Like Taco Bell

Taco Bell Burrito Supreme

Copycat Taco Bell Mexican Pizza

Taco Bell Crunchwrap Supreme

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Fresh, homemade version of a fast-food favorite
Steak, rice, beans, and toppings layered for balance
Creamy avocado ranch is the key flavor
Use ripe avocado for best dressing texture
Let steak rest before slicing
Keep hot and cold ingredients separate
Easy to customize or meal prep
Better than takeout, honestly

Taco Bell Power Bowl (Copycat Recipe)

Recreate a Taco Bell Power Bowl at home with steak, rice, beans, cheese, and veggies. Topped with homemade creamy avocado ranch dressing!

Course Main

Cuisine Mexican

Method Grill, Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings makes 1 power bowl

Calories 1249cal

Author Donna Elick

Equipment

cast iron skillet There are a ton of brands out there, but this is my trusty inexpensive go-to.
food processor will make the avocado ranch dressing super creamy
box grater Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Ingredients

1 cup Mexican red rice prepared
1/2 cup black beans rinsed and drained
3 ounces strip steak cooked and chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup cheddar cheese shredded (about 1 ounce)
1/2 cup romaine lettuce chopped
1/8 cup diced tomatoes
2 tablespoons guacamole
2 tablespoons sour cream

For the creamy avocado ranch dressing:

1/2 cup sour cream
1/2 cup water
2 tablespoons buttermilk powder
1 ripe avocado pitted, peeled, and chopped
1 teaspoon lemon juice
1/4 fresh jalapeño chopped
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
1 tablespoon chives or green onion chopped

Instructions

PREPARE STEAK: Heat a grill pan or cast iron skillet over medium-high heat. Rub 3 ounces strip steak with 1 tablespoon extra virgin olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Cook for 2 to 3 minutes per side, until well browned and cooked to your desired doneness, about well done for the classic version.
REST AND SLICE: Remove the steak from heat and let it rest for 10 minutes. Cut into bite-size pieces.
MAKE DRESSING: Add 1/2 cup sour cream, 1/2 cup water, 2 tablespoons buttermilk powder, 1 ripe avocado, 1 teaspoon lemon juice, 1/4 fresh jalapeño, 1/2 teaspoon garlic salt, 1/4 teaspoon fresh ground black pepper, and 1 tablespoon chives or green onion to a blender or food processor. Blend until smooth and creamy.
WARM BASE: Warm 1 cup Mexican red rice and ½ cup black beans in the microwave or on the stovetop until heated through.
BUILD BOWL: Spoon the warm 1 cup Mexican red rice. Add 1/2 cup black beans and 1/4 cup cheddar cheese.
ADD VEGGIES: Arrange 1/2 cup romaine lettuce and 1/8 cup diced tomatoes in sections over the rice mixture. Drizzle with a few tablespoons of the avocado ranch dressing.
ADD STEAK AND TOPPINGS: Add the chopped steak, then top with 2 tablespoons guacamole and 2 tablespoons sour cream.
SERVE: Serve immediately while warm and fresh.

Notes

Make-Ahead: Cook the rice, beans, and steak up to 3 days ahead. Store separately and assemble fresh for best texture.

Storage: Keep each component in separate airtight containers in the refrigerator for up to 4 days.

Reheating: Warm the rice, beans, and steak in the microwave until hot. Add fresh toppings after reheating.

Freezing: Freeze cooked steak and rice for up to 2 months. Do not freeze lettuce, sour cream, or dressing.

Ingredient Notes: You can swap New York strip steak for flank steak or sirloin. If you prefer, substitute ½ cup buttermilk for the water and buttermilk powder in the dressing for a richer flavor.

Nutrition

Originally published July 2022, updated and republished May 2026

The post Taco Bell Power Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

Cilantro Lime Rice (Copycat Recipe)

Donna Elick — Mon, 11 May 2026 10:00:00 +0000

This Cilantro Lime Rice is light, fluffy, and packed with that bright, citrusy flavor you know and love. A must-get at every Chipotle Mexican Grill visit. Every bite has fresh lime, a hint of lemon and orange, and just enough cilantro to keep it clean and vibrant. It’s simple, but it hits exactly the way it should… fresh, zippy, and completely addictive.

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.

CHIPOTLE CILANTRO LIME RICE RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

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

Do I have to rinse the rice?

Yes. Rinsing removes excess starch from the outside of the grains so it’s fluffy (not sticky) when cooked. Keep rinsing the rice until the water runs clear, then drain well before adding it to the pot.

Why add citrus after cooking?

It keeps the flavor bright and fresh instead of muted or bitter.

Can I use bottled lime juice?

Fresh is strongly recommended for this Chipotle rice recipe. It makes a noticeable difference in flavor.

How do I keep the rice fluffy?

Let it rest after cooking, then fluff gently with a fork. Never stir cooked rice with a spoon! Stirring activates the starch and will make your rice gummy.

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.

DONNA’S PRO TIPS

Rinse the rice beforehand if you want extra fluffy grains.
Keep the lid on while it cooks. No peeking, or you’ll mess it up!
Let the rice rest before fluffing so it finishes steaming.
Add citrus and cilantro after cooking. You’ll lose the flavor if you add it early.
Taste and adjust citrus to your preference.
Chop cilantro finely so it distributes evenly.
Reheat cilantro lime rice with a splash of water to bring it back to life.

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.

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

Other Mexican Recipes

Mexican Breakfast Casserole

Best Taco Salad Recipe

Mexican Street Corn Salad

Taco Lasagna with Tortillas

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Copycat Chipotle rice that’s bright, fresh, and fluffy
Citrus added at the end keeps flavor vibrant
Jasmine or basmati work best
Bay leaf adds subtle depth while cooking
Fresh lime, lemon, and orange make the difference
Easy to make ahead and reheat
Works as a base for bowls, burritos, and more
Simple recipe that just works every time

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

Cook Time 25

Total Time 30

Servings

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

Originally published September 2012, updated and republished May 2026

The post Cilantro Lime Rice (Copycat Recipe) appeared first on The Slow Roasted Italian.

Cracker Barrel Meatloaf Recipe (Copycat) + Video

Donna Elick — Thu, 07 May 2026 10:00:00 +0000

This Cracker Barrel Meatloaf Recipe makes that rich, old-school, comfort food meatloaf… the kind that smells like dinner before you even walk in the door. Tender, juicy beef loaded with melty cheddar, buttery cracker goodness, and just enough seasoning to make it interesting. Then that sweet, tangy glaze on top? Sticky, caramelized perfection. Copycat meatloaf from Cracker Barrel is hearty, cozy, and honestly… hard to stop eating.

WHY YOU’LL LOVE CRACKER BARREL MEATLOAF

That sweet + tangy glaze gets glossy and irresistible
Super moist thanks to milk, eggs, and crackers
Loaded with real cheddar… not skimpy
Classic comfort food that actually fills you up
Makes amazing leftovers (maybe even better the next day)

Cracker Barrel Meatloaf Recipe

People hear “meatloaf” and immediately think it’s fussy. It’s not.

Everything goes in one bowl. Mix it. Shape it. Into the oven it goes.

The crackers are doing the heavy lifting here… that’s where the tenderness comes from. And the cheese? That’s the part people always notice. It melts right into everything.

Now that glaze… don’t rush that step. That’s where the flavor really shows up. Sweet, tangy, a little sticky on top.

And for the most important part: give your Cracker Barrel meatloaf a few minutes before slicing. I know it’ll be hard to wait… but it matters.

This is the perfect example of why we love hearty Cracker Barrel dinners on weeknights! Others we really can’t get enough of are Country Fried Steak & Pot Roast!

Got leftovers? Use them in our Meatloaf Sandwich Recipe that turns it into the most satisfying next-day lunch!

Also don’t miss our Boston Market Meatloaf Copycat with that signature sweet, tangy glaze and tender beef that made it a fast-casual classic!

Recreate more of the menu at home with our Broccoli Cheddar Chicken & Beignets Copycat for dessert!

CRACKER BARREL MEATLOAF RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

INGREDIENT NOTES

Ground Beef (80/20): This is not the place for lean meat. You want that fat for flavor and moisture.
Ritz Crackers: Buttery, soft, and exactly what’s in the meatloaf at Cracker Barrel. They keep the texture tender without making it dense like breadcrumbs can.
Cheddar Cheese: Freshly shredded melts smoother and keeps the loaf juicy. Pre-shredded can be a little dry.
Whole Milk: Helps soften everything and keeps the loaf from drying out.
Green Bell Pepper: Adds subtle sweetness and texture. You can swap for red or skip if needed.
Worcestershire Sauce: Quietly adds depth… don’t skip it.

VARIATIONS

No Peppers: Leave them out completely if you’re not a fan. The recipe still works!

Half Beef/Half Pork: Creates a richer, softer texture with extra flavor.

Spicy Version: Add a pinch of red pepper flakes or a little hot sauce to the meat mixture.

BBQ Glaze: Swap ketchup for BBQ sauce for a smokier finish.

Lower Sugar Topping: Cut the brown sugar slightly if you want less sweetness.

No Cheese: Still good, just a little less rich.

Mini Meatloaves: Divide the mixture into smaller portions. Great for faster cooking and easy serving.

SERVING SUGGESTIONS

Pair Cracker Barrel copycat meatloaf with our Creamy Garlic Mashed Potatoes. A classic combo for a reason!
A side of mixed vegetables balances the richness.
Serve with biscuits or dinner rolls to soak up every bit of sauce.
Add Cracker Barrel Mac and Cheese for that full comfort plate.
Leftovers? Slice and serve meatloaf on toasted bread with extra glaze.

CRACKER BARREL COPYCAT MEATLOAF FAQ

Do I have to use cheddar cheese?

No, but it’s highly recommended. It adds flavor and moisture you’ll miss without it.

Why is my meatloaf falling apart?

It’s usually because there’s not enough binder (eggs/crackers) or you sliced it too soon. Let it rest first.

Should I cover Cracker Barrel meatloaf while it bakes?

That’s not necessary. Baking uncovered helps it brown around the edges and caramelizes the sauce into a glaze.

Can I make this ahead of time?

Yes. Mix and shape, cover, and refrigerate this Cracker Barrel meatloaf copycat up to a day ahead. Bake when ready. You can also freeze it cooked and cooled, whole or sliced, for up to 3 months.

I’ve made a lot of meatloaf over the years… and I mean a lot.

This Cracker Barrel meatloaf recipe reminds me of the kind you’d get at a roadside diner where everything’s just a little better than you expected.

Here’s the thing most people miss… don’t overmix the meat. That’s what makes it tough. You want it just combined. A little messy is fine.

And that rest time at the end? That’s not optional. The juices need a minute to settle back in. Cut too soon, and they end up on the pan instead of in your meatloaf.

That’s the difference between good and “wow, this is really good.”

DONNA’S PRO TIPS

Dice the onion and pepper small so they cook evenly.
Shred your own cheese… it really does melt better.
Don’t pack the loaf too tightly when shaping. It needs a little space to stay tender.
Spread the glaze all the way to the edges for full coverage.
Use a thermometer. Guessing leads to dry meatloaf.
Let it rest for the full 10 minutes before slicing for juiciest results.
If there’s excess grease, carefully drain it halfway through baking.
Line your pan… future you will be grateful!

TOOLS NEEDED

Large Mixing Bowl: You need room to mix without overworking the meat.
Baking Dish or Sheet Pan: Something with edges to catch the juices.
Aluminum Foil: Makes cleanup easier (and it will be messy).
Small Bowl: For mixing that glaze.
Meat Thermometer: The easiest way to know when this Cracker Barrel meatloaf copycat is done!

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Recipes

Zuppa Toscana Soup

Coca Cola Cake

Cheddar Bay Biscuits Copycat

Texas Roadhouse Rolls Copycat

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Classic, cheesy, ultra-moist meatloaf
Ritz crackers keep it tender
Sweet, tangy glaze is the star finish
Don’t overmix the meat
Use 80/20 beef for best flavor
Fresh shredded cheese works better
Let it rest before slicing
Leftovers are just as good (maybe better)

Cracker Barrel Meatloaf Recipe (Copycat)

This Cracker Barrel Meatloaf Recipe creates a flavorful loaf loaded with cheese and topped with glaze… just like the restaurant version!

Course Main

Cuisine American

Method Oven

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 538cal

Author Donna Elick

Ingredients

1 1/2 pounds ground beef 80/20
3 large eggs, beaten
1 cup crushed Ritz crackers
1 small yellow onion, finely diced (about ½ cup)
1/2 green bell pepper, finely diced (about ½ cup)
12 ounces cheddar cheese, freshly shredded (about 3 cups)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
2 tablespoons fresh parsley, finely chopped finely chopped
1/2 cup whole milk
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

For the topping:

1/2 cup ketchup
1/2 cup packed light brown sugar
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar

Instructions

PREPARE OVEN AND PAN: Preheat the oven to 350°F. Line a baking dish or rimmed sheet pan with aluminum foil and coat lightly with cooking spray.
MIX MEATLOAF: Add 1 1/2 pounds ground beef, 3 large eggs, beaten, 1 cup crushed Ritz crackers, 1 small yellow onion, finely diced , 1/2 green bell pepper, finely diced , 12 ounces cheddar cheese, freshly shredded , 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 2 tablespoons fresh parsley, finely chopped, 1/2 cup whole milk, 1 tablespoon Worcestershire sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper to a large mixing bowl. Mix just until combined.
SHAPE LOAF: Transfer the meat mixture to the prepared pan and shape it into an even loaf. Keep the loaf compact, but do not pack it too tightly or it can bake up dense.
BAKE: Bake the meatloaf for 30 minutes, until it is starting to set around the edges.
MAKE TOPPING: Stir together 1/2 cup ketchup, 1/2 cup packed light brown sugar, 1 teaspoon yellow mustard, and 1 teaspoon apple cider vinegar in a small bowl until smooth.
GLAZE: Spoon the topping over the meatloaf and spread it into an even layer from edge to edge.
FINISH BAKING: Return the meatloaf to the oven and bake for 20 to 25 minutes more, until the topping is glossy and lightly caramelized and the center reaches 160°F.
REST AND SERVE: Let the meatloaf rest for 10 minutes before slicing. This helps the juices settle so each slice stays tender and holds together.

Video

Notes

Make-Ahead: You can mix and shape the meatloaf up to 1 day ahead. Cover and refrigerate, then bake as directed.

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

Reheating: Reheat slices in the microwave in 30-second bursts until warmed through, or cover with foil and reheat in a 325°F oven for 10 to 15 minutes.

Freezing: Freeze the fully baked and cooled meatloaf, whole or sliced, for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Notes: Use ground beef with an 80/20 fat ratio for the juiciest texture. Freshly shredded cheddar cheese works best here because pre-shredded cheese can make the loaf a little drier. If you do not like green bell pepper, use red bell pepper or leave it out.

Nutrition

Originally published July 2019, updated and republished May 2026

The post Cracker Barrel Meatloaf Recipe (Copycat) + Video appeared first on The Slow Roasted Italian.

Cinnabon Cinnamon Roll Recipe (Copycat) + Video

Donna Elick — Mon, 04 May 2026 10:00:00 +0000

Soft, fluffy, gooey… this Cinnabon Cinnamon Roll Recipe delivers everything you remember about those food court treats, but even better and fresh from your own oven. Layers of buttery brown sugar and cinnamon melt into every swirl, and that thick cream cheese frosting? It sinks right in while they’re still warm. Sweet, rich, and completely over the top in the best way.

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?

If you love making Cinnabon at home, our Copycat Cinnabon Cinnamon Sticks help you make even more of their sweet treats right at home!

If you love cinnamon treats, our Cinnamon Pecan Pull-Apart Bread should be your next bake!

CINNABON CINNAMON ROLLS RECIPE VIDEO

Want to see how easy these come together? Watch our quick recipe video 👇

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

Can I make these overnight?

Yes. Assemble, refrigerate, then let them sit at room temp before baking.

Why are my rolls dense?

Usually too much flour or not enough rise time. The dough should be soft and slightly tacky.

Do I have to use buttermilk?

It’s recommended for flavor and texture, but you can substitute with milk plus a little lemon juice.

When should I frost them?

Spread some frosting onto the rolls while they’re warm so it melts in, then add the rest after.

HOW TO MAKE CINNAMON ROLLS WITHOUT A MIXER

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

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.
Form the dough. Add the salt and flour and mix until you can no longer stir with a spoon.
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.

DONNA’S PRO TIPS

Check your yeast. It should foam before moving on to the next step.
Don’t overflour the dough. Soft dough = soft rolls.
Roll tightly so the swirls hold their shape.
Use a sharp knife or kitchen floss for clean cuts without squishing the rolls.
Let the rolls fully rise. Don’t rush this step!
Rotate pans halfway for even baking.
Frost in two layers for that signature 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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Other Favorite Breakfast Recipes

Make Ahead French Toast Bake

Cheesy Sausage Breakfast Pinwheels

Breakfast Sliders

Tonga Toast (Disney Breakfast Recipe)

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Soft, gooey copycat Cinnabon cinnamon rolls
Fluffy dough with rich brown sugar filling
Cream cheese frosting goes on warm and again after
Don’t overflour — dough should be soft and slightly tacky
Let the rolls rise fully for best texture
Great for make-ahead or overnight prep
Bake until just golden, not overdone
Classic, indulgent, and absolutely worth it

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

Cook Time 20

Rise ime 2

Total Time 2 50

Servings

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

Originally published November 2013, updated and republished May 2026

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The post Cinnabon Cinnamon Roll Recipe (Copycat) + Video appeared first on The Slow Roasted Italian.

Starbucks Egg Bites Recipe

Donna Elick — Mon, 27 Apr 2026 10:00:00 +0000

This Starbucks Egg Bites Recipe is easy to make in the oven so you can skip the drive thru line. Velvety, custardy egg bites packed with smoky bacon and nutty melted Gruyère, baked until they puff into soft, creamy little clouds. The texture is silky and rich, almost like a savory egg custard, with golden edges and pockets of melty cheese in every bite. Warm, savory, and perfectly satisfying, they’re the kind of breakfast you grab with your coffee and immediately wish you had made a double batch!

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

Do I have to use a blender?

You’ll get the best consistency and a more even bake if you blend the ingredients together first. That said, you can skip it for a more rustic texture. Whisk everything but the shredded cheese first, then fold that in until it’s well incorporated.

Can I use just egg whites instead?

Yes, you can make Starbucks egg white bites using this recipe. Substitute the 6 whole eggs with whites from 12 eggs, then use Monterey Jack cheese, spinach, and fire-roasted red peppers in place of the Gruyère and bacon.

How long do these last?

Once cooled, leftover bites will keep in the fridge for up to 3 days or in the freezer for up to 1 month. Thaw overnight in the fridge, then warm in the microwave or oven. If you want them a little crispy on the outside, pop them in the air fryer instead!

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.

DONNA’S PRO TIPS

Blend the egg mixture until it’s completely smooth.
Don’t skip the steam bath in the oven. It keeps things from turning rubbery.
Grease the muffin pan well or add mini muffin liners.
Let Starbucks egg bites rest before removing them from the pan.
Store extras for easy breakfasts all week. They freeze well too!

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.

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

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)

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Starbucks egg bites without sous vide
Creamy, custardy texture
Bacon and Gruyère flavor
High-protein breakfast
Make-ahead friendly
Ready in 30 minutes
Perfect grab-and-go breakfast

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

Cook Time 20

Total Time 30

Servings egg bites

Calories 72cal

Author Donna Elick

Equipment

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

Originally published March 2024, updated and republished April 2026

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

Chipotle Corn Salsa Recipe

Donna Elick — Mon, 20 Apr 2026 10:00:00 +0000

This copycat Chipotle Corn Salsa Recipe combines sweet bursts of roasted corn tossed with smoky poblano peppers, bright lime, fresh cilantro, and just enough jalapeño to wake everything up. Every spoonful pops with juicy corn sweetness balanced by citrusy tang and gentle heat. It’s fresh, vibrant, and wildly addictive… the kind of salsa that somehow disappears before the chips even hit the table.

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

How long does it take to roast peppers in the oven?

It typically takes about 20 to 25 minutes total, but will depend largely on the size and shape of the poblanos. Watch the color and texture to be sure. They are done when the skin is blistered and browned all over.

Can I make this Chipotle corn salsa recipe ahead of time?

Yes! In fact, it’s even better the next day after all of the flavors have had time to meld together. Store in an airtight container in the refrigerator for 3 to 4 days. I like to squeeze a little bit of fresh lime juice over top right before serving.

Is it spicy?

The corn salsa at Chipotle has mild to medium heat, and this copycat version is similar. The poblanos add smokiness, while the spiciness comes more from the jalapeños. Reduce those to tone things down.

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.

DONNA’S PRO TIPS

Roast the poblanos until the skins blister for maximum smokiness.
Let the peppers steam before peeling. The skins will come right off!
Dice all of the ingredients small for balanced bites.
Wear gloves when handling the peppers and toss right after to avoid skin irritation.
Taste and adjust the lime juice before serving. It may need an extra pinch of salt too.
Chill chile corn salsa briefly for the best flavor.

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.

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

Other Copycat Chipotle Recipes

Chipotle Pinto Beans (Stovetop)

Chipotle Steak Copycat Recipe

Chipotle Guacamole Recipe

Chipotle Rice Recipe

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Chipotle-style corn salsa at home
Sweet, smoky, and citrusy
Perfect taco or burrito topping
Quick and easy to make
Great for parties and food bars
One of the best Chipotle copycats

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

Cook Time 20

Total Time 30

Servings

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

Originally published August 2016, updated and republished April 2026

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

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