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Tuscan Inspired Mediterranean Burger

Donna Elick — Tue, 16 Jun 2026 10:00:00 +0000

This Mediterranean Burger is anything but ordinary! We combined all the best Italian flavors, from basil pesto and Romano cheese to sun dried tomatoes and ciabatta buns, all into one incredible Tuscan burger. My Italian family went crazy for this recipe, and I know yours will too!!

Mediterranean Burger

In less than 15 minutes, you can enjoy a restaurant-worthy Tuscan burger right at home. It’s true!

The secret is a ground beef patty stuffed with sun-dried tomatoes and Romano cheese.

I love that tangy, savory flavor in pasta and homemade focaccia. Heck, I’ve even made sausage frittata with sun-dried tomatoes! I really need to make that again soon…

Anyway, the ingredients in this Mediterranean burger recipe are a welcome break from heavier, American classics like bacon and barbecue sauce.

Creamy mozzarella and herbaceous pesto tie everything together in the most delicious way. Make these at your next cookout, and everyone will be begging you for seconds — and the recipe. I promise!

Ingredient Notes and Substitutions

Lean Ground Beef – There’s plenty of moisture in the patties from the mix-ins, so stick with a very lean blend — about 93% — to avoid greasy results.
White Onion & Garlic – A must for flavor! Chop both as finely as you can so they disappear into the meat mixture.
Sun Dried Tomatoes – Use the kind packed in olive oil and herbs, not the dehydrated kind in a bag. It’s easiest if they are already julienned, but whole will work with a little extra chopping.
Cheese – You’ll need shredded Romano inside each sun dried tomato burger patty, plus sliced mozzarella on top!
Basil Pesto – It’s so easy to make pesto from scratch, and the flavor is so much more vibrant. That said, you can grab a jar from the store to save time.
Roasted Red Peppers – Another staple I love making myself! If you’re shopping, you’ll find these in the same aisle as the sun-dried tomatoes packed in oil.
Ciabatta Buns – These are sturdy enough to soak up the sauces and juices without turning soggy. They’re even better if you toast them on the grill first!

Tips and Tricks to Make a Perfect Tuscan Burger

Drain ingredients well before adding them to the meat.

This is most important with the tomatoes, but you may need to squeeze out the onion if it’s extra juicy!

All you need to do is pile the chopped or grated onion onto a paper towel, then wrap it up and squeeze.

Get perfect beef patties every time.

Handle the burger mixture gently while shaping it into patties and flatten them all to the same thickness. Make sure they’re a little bit wider than the buns.

Use your thumb to make a slight indent in the middle. This prevents both shrinkage and the dreaded dome in the center once cooked!

Finally, leave those burgers alone while they cook. You only need to touch them when it’s time to flip.

Avoid pressing down on the patties — it won’t make them cook any faster, but it will cause the juices to leak out.

Toast the buns before assembling your Mediterranean burger.

Ciabatta is quite dense and chewy, but it becomes more crisp and airy when toasted. The texture makes a big difference when it comes to taking a bite!

Toasting also prevents the bread from soaking up all the oil in the pesto and red peppers, so the moisture stays where it belongs.

Prep Ahead

Chop onion and garlic
Shred Romano cheese
Make pesto (if needed)

What You’ll Need for This Recipe

Outdoor or Countertop Grill
Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
Box Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a wedge to grate yourself. You can even use the smaller holes for the onion and garlic.
Heat-Safe Spatula for transferring each sun dried tomato burger on and off the grill.

Serving Suggestions

Continue the Tuscan theme with fresh, flavor-packed side dishes! My family always asks for my antipasto pasta salad, and it’s super easy to toss some zucchini on the grill with the burgers.

Guests will love a fresh caprese salad alongside their Mediterranean burger, but this Olive Garden copycat salad is a great alternative for casual weeknights.

Finish off the meal with something light, like my amaretto citrus bars or homemade cannoli!

Storing and Reheating Sun Dried Tomato Burger

Keep all the different components for your Mediterranean burger in separate containers in the refrigerator.

The patties will keep for 3-4 days, and the cheese and pesto should stay fresh for at least a week — maybe a little less if you made the pesto from scratch.

Reheat beef patties in the oven for 10-12 minutes at 350°F or in a skillet on the stove. Add a splash of water to the pan and cover with a lid to ensure it heats evenly.

Mediterranean Burger Recipe FAQ

Will there be chunks of tomato in the burgers?

Sort of. I’m using julienned sun dried tomatoes, which come as thin strips. I like the texture they add, but you’re welcome to chop them up even more.

And if you want all the flavor without any texture, blend the tomatoes, onion, and garlic in a food processor to make a paste. Then, fold that into the ground beef with the shredded cheese.

Can I use a different type of ground meat?

Yes, you can make this Mediterranean burger recipe with ground turkey or chicken if you prefer.

What else can I add to the patties?

Sneak some pancetta or Italian sausage in with the beef for more flavor and moisture.

Beans are a staple in Tuscan cooking, so a veggie burger wouldn’t be out of sorts — merge the two recipes and come up with something completely new.

You could also swap the Romano with crumbled feta for a tangier bite, or replace some of the sun-dried tomatoes with chopped Kalamata olives.

It’ll be more of a Greek Mediterranean vibe than Italian, but just as scrumptious!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Tex Mex Guacamole Burger Recipe

Gourmet Caprese Pesto Burger Recipe

Ole Smoky BBQ Bacon Burger

Loaded Royal Bacon Breakfast Burger

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

Mediterranean-style burgers with bold, fresh flavor
Sun-dried tomatoes and Romano mixed into the patties
Topped with mozzarella, pesto, and roasted red peppers
Juicy, flavorful, and slightly elevated
Quick to make and great for grilling
Easy to customize with swaps and add-ins
Perfect for cookouts or weeknight dinners
A nice change from the usual burger routine

Tuscan Inspired Mediterranean Burger

This Mediterranean Burger is anything but ordinary. Packed with Tuscan flavors and paired with basil pesto, it screams Italian summers!

Course Main

Cuisine American

Method Grill

Prep Time 10

Cook Time 7

Total Time 17

Servings

Calories 512cal

Author Donna Elick

Equipment

grill

Ingredients

2 pounds 80% lean ground beef ground chuck
1/2 medium white onion finely chopped (about 1/2 cup)
2 garlic cloves minced (about 2 teaspoons)
3 ounces sun-dried tomatoes in oil drained and chopped (about 1/3 cup)
2 ounces Romano cheese shredded (about 1/2 cup)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 ounces fresh mozzarella cheese sliced (6 slices)
6 ciabatta buns split
2 tablespoons unsalted butter softened
4 ounces basil pesto about 1/2 cup
8 ounces roasted red peppers drained and sliced (about 24 to 32 strips)

Instructions

PREHEAT THE GRILL: Heat the grill to medium-high (about 400°F), cover, and let it preheat for 10 to 12 minutes until the grates feel hot when you hold your hand 4 inches above them for less than 3 seconds.
MIX THE BURGERS: In a large bowl, combine the 2 pounds 80% lean ground beef (ground chuck), 1/2 medium white onion, finely chopped, 2 garlic cloves, minced, 3 ounces sun-dried tomatoes in oil, drained and chopped, 2 ounces Romano cheese, shredded, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Mix gently with your hands or a fork just until the ingredients are evenly distributed, about 15 seconds. Stop the moment everything looks combined to keep the burgers tender.
FORM THE PATTIES: Divide the mixture into 6 equal portions (about 6 ounces each) and shape each into a patty slightly wider than the ciabatta buns. Press a shallow thumb-sized indentation into the center of each patty. This keeps them flat instead of puffing into hockey pucks during cooking.
GRILL THE BURGERS: Place the patties on the grill and cook for 3 to 4 minutes until a deep brown crust forms underneath and the patty releases easily when you lift one edge with a spatula. Flip and cook another 3 to 4 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
MELT THE CHEESE: During the final minute of cooking, top each patty with 1 slice of the 6 ounces fresh mozzarella cheese, sliced. Close the grill lid and let the cheese melt until soft and just starting to slump over the edges, about 1 minute.
TOAST THE BUNS: Spread the cut sides of the 6 ciabatta buns, split with the 2 tablespoons unsalted butter, softened. Place the buns cut-side down on the grill and toast for 30 to 60 seconds until they look golden and the butter sizzles into the bread.
ASSEMBLE THE BURGERS: Spread 2 to 3 tablespoons of the 4 ounces basil pesto on the bottom half of each toasted bun. Top with a cheesy burger patty, then layer on 4 to 5 strips of the 8 ounces roasted red peppers, drained and sliced.
SERVE: Close with the top buns and serve right away while everything is warm, the cheese is melty, and the buns are still crisp.

Notes

Make-Ahead: Form the patties up to 1 day ahead and store them covered in a single layer in the refrigerator. The flavors deepen as they sit.

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

Reheating: Reheat burgers in a skillet over medium-low heat for 4 to 5 minutes per side, or in a 325°F oven for about 10 minutes, until warmed through. Add the cheese during the last minute to re-melt.

Freezing: Freeze raw patties between sheets of parchment paper in a freezer bag for up to 6 months. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: 80% lean ground beef (ground chuck) gives the best balance of flavor and juiciness for burgers, especially when mixed with add-ins like cheese and vegetables. Save the 85% lean and leaner for casseroles, meatloaf, and tacos.

For grilled burgers, you want the fat to baste the patty from the inside as it renders.

Stovetop Method: Heat a large skillet or cast iron pan over medium-high heat until a drop of water dances and evaporates on contact. Cook the patties for 4 to 5 minutes per side until a brown crust forms and the internal temperature reaches 160°F. Add the mozzarella during the last minute, cover briefly to melt, and toast the buttered buns in the same skillet for 30 to 60 seconds until golden.

Air Fryer Variation: Preheat the air fryer to 380°F. Place the patties in a single layer in the basket (work in batches if needed) and air-fry for 6 to 8 minutes, flipping halfway, until the internal temperature reaches 160°F. Add the mozzarella during the last minute of cooking and toast the buttered buns at the same temperature for 1 to 2 minutes until golden.

Nutrition

Originally published June 2012, updated and republished June 2026

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Strawberry Recipes

Donna Elick — Fri, 29 May 2026 10:00:00 +0000

We’re bringing you over 50 Strawberry Recipes to make this summer, including fresh salads, breakfast and brunch favorites, smoothies, cocktails, and plenty of strawberry dessert recipes. There’s even a sweet berry pancake syrup, homemade jams, and the best fruit salsa you’ve ever tried. Make the most of your haul from roadside stands and farmers markets!

Strawberry Recipes

The best part of summer might be the endless supply of juicy, sweet berries!

We’ve rounded up a total of 53 recipes with strawberries for any occasion: a few savory, a whole lot of sweet, and everything from breakfast to dessert… and maybe a few poolside sips as well.

No matter the dish (or drink), strawberry flavor is front and center. Just as it should be.

And all of them are pretty easy to make. The hardest part is choosing which recipe to make first!

Fresh Strawberry Recipes

These are all about balance, letting the natural berry sweetness shine while playing with other flavors. Any one of these recipes would be great for a weekend brunch or afternoon snacking.

Best Ever Panzanella Salad Recipe with Strawberries
Crunchy cucumber and croutons, creamy mozzarella, savory onion and tomato, and sweet berries all in a light vinegar dressing. The perfect summer salad!

French Toast Rollups (Strawberry Cheesecake)
Breakfast got dressed up with this one! Fold cheesecake filling and berry pieces into golden slices of French toast and dig in.

Strawberry Spinach Salad (Homemade Dressing)
This one’s my go-to summer side for indoor cooking and outdoor grilling. Tender greens, creamy avocado, tangy blue cheese, and candied pecans piled high with strawberries and blueberries.

Summer Berry Fruit Salad with Easy Dressing
Triple berry flavor boosted with a tantalizing raspberry dressing. Delicious on its own but even better with chips or crackers… or with a dollop of whipped cream for dessert!

Very Berry Strawberry Shortcake Pancakes
One of those recipes with strawberries in every bite! Pile fluffy buttermilk pancakes with fruit and whipped cream, then smother the stack in strawberry pancake syrup and dessert topping.

Strawberry Pineapple Ambrosia Salad
A modern take on a vintage favorite. Pineapple and mandarin oranges keep it tangy, marshmallows add fluff, and shredded coconut keeps the texture interesting.

Sauces and Spreads

Homemade anything has the best flavor, and nothing’s ever really too tricky to make. Whether it’s chopping berries for a quick fruit salsa or reducing them down into a thick jam, these recipes really let strawberries take center stage.

Best Ever Homemade Strawberry Jam Recipe
This one couldn’t be easier: fruit, sugar, a little orange juice, and a sturdy pot. The natural pectin thickens the jam right up… no extras needed!

Strawberry Habanero Everything Spread
The perfect balance of sweet and spicy, this pepper jelly truly goes with everything. Bagels, sandwiches, cream cheese dips, even tacos!

Homemade Strawberry Pancake Syrup
Delicious on any breakfast stacks, from pancakes and waffles to French toast, this one’s easy to make with just 3 ingredients.

Strawberry Mango Salsa
You’ll often find me shoveling this into my mouth with tortilla chips, but it’s just as tasty on fish tacos or with grilled chicken.

Mixed Berry Jam Recipe With Pectin
Looking for crockpot recipes using strawberries? This homemade jam couldn’t get any easier. Cook everything for a few hours, stirring occasionally, then divide it into jars.

Simple Strawberry Syrup Recipe
This isn’t like the basic syrup from a bottle… no, this one’s got sweet chunks of real fruit to make any bowl of ice cream even better. Sometimes I even mix it into the ice cream!

Easy Strawberry Glaze Recipe (Cookie and Cake Icing)
Adds extra flavor and a pop of color to all your sweet treats. Spread it over cookies and cakes or drizzle it over freshly baked muffins and scones. It’s even good on donuts!

Drink Recipes Using Strawberries

So many strawberry recipes focus on food, but what about something to sip?? Starting with a healthy breakfast and heading straight to after-dinner cocktails, there’s more than one way to make the best of that sweet berry flavor.

Strawberry Banana Smoothie Recipe
Our favorite breakfast drink, packed with protein and fresh fruit but still easy to make with just 5 ingredients. Each batch serves two, and it freezes well too.

Easy Pomegranate Smoothie (Skinny Shake Recipe)
A great detox breakfast drink that harnesses the antioxidant power of fresh pomegranates. That tart flavor is balanced with sweet strawberries, creating the most gorgeous color to boot!

Dreamy Creamy Strawberry Milkshake Recipe
Speckles of fresh berries and fluffy whipped cream are swirled throughout this fantastically creamy concoction. Made in minutes with only 3 ingredients.

Spiked Strawberry Lemonade Cocktail Recipe
The perfect summertime sip for an afternoon by the pool. It’s the perfect balance of sweet and tangy, and it goes down extra smooth too.

Strawberry Shortcake Martini
Rim your glasses with crushed graham crackers, then shake Cake Vodka, Whipped Vodka, amaretto, and strawberry simple syrup with ice. All the dessert flavor without the baking!

Easy Frozen Strawberry Daiquiri Cocktail Recipe
One of the best strawberry recipes for a girl’s night or a backyard barbecue. Sweet, frosty, and easy to sip, made with rum, lime juice, simple syrup, and frozen berries.

Strawberry Wine and Ice Cream Float
Forget soda… grab a bottle of strawberry wine for a boozy twist on the summertime treat. Club soda adds bubbles without watering it down, and fresh berries boost the flavor right back up.

Strawberry Cheesecake Pudding Shots Recipe
Is it really a party without a round of Jello shots? Take them to the next level with strawberry vodka and a layer of cheesecake pudding on top!

Strawberry Dessert Recipes

Here’s where the fun really begins! Cakes, pies, cheesecakes, cookies… there’s no shortage of treats that would look stunning in a bakery case. But it’s just as simple to craft them at home and add a personal touch yourself.

Strawberry Shortcake Cake Recipe
A lighter take on the classic, featuring fresh strawberries and fluffy whipped cream sandwiched between two layers of vanilla shortcake, topped with even more berries. A true showstopper!

Strawberry Swirl Cheesecake
Creamy, luscious, and extra sweet, this baked cheesecake is perfect for holidays, celebrations, and special occasions. And anyone can nail it…even beginner bakers.

Easy Fresh Strawberry Pie Recipe (No Jello)
Flaky crust and a thick, homemade fruit filling are always a winning combo. Make the most of summer strawberries with this easy pie recipe, and don’t forget the whipped cream on top.

Strawberry Twinkie Cake Recipe
Nestle fluffy Twinkies into strawberry cake batter before baking for a fun surprise! Fresh berry frosting ties it all together, bringing nostalgia to something new.

Strawberry Dump Cake (5 Ingredient Recipe)
One of the easiest strawberry dessert recipes, especially when you don’t want to overthink it. Spread pie filling in a pan, sprinkle cake mix on top, and drizzle with butter before baking.

Copycat Olive Garden Cheesecake (with Strawberry Topping)
Made with a shortbread crust and ricotta-cream cheese filling, this Sicilian-style cheesecake is lighter than others, so you can add plenty of strawberry topping without making it too sweet.

Southern-Style Strawberry Shortcake
Juicy, sweet berries and the fluffiest vanilla bean whipped cream nestled between tender, buttermilk biscuits… doesn’t get more classic than that!

Strawberry Cake Mix Cookies with White Chocolate Chips
These perfectly pink cookies are soft, chewy, and full of strawberries-and-creme flavor. Get a batch in the oven in minutes, thanks to a simple, box mix shortcut.

Brownie Cupcakes Recipe with Strawberry Frosting
Top each fudgy, brownie cupcake with a thick swirl of strawberry frosting, then nestle a chocolate-covered strawberry in the center. Talk about decadence!!

Strawberry Bread (Ice Cream Bread Recipe)
Whip up a quick treat with ice cream, flour, and fresh strawberries. It bakes into a moist and tender loaf that’s just as delicious plain as it is with a glaze or icing.

Individual & Single-Serve Treats

These fresh strawberry recipes are perfect for parties and potlucks, when you don’t want the hassle of slicing and serving. They’re the perfect mix-and-mingle bites that are still just as stunning at a place setting.

Strawberry Cheesecake Bars Recipe
Take layers of graham cracker crust, cheesecake filling, and berry topping to the next level with a spiced oatmeal crumble. Layer, bake, and slice!

Fresh Summer Strawberry Trifle
All the flavor of a fresh strawberry pie, but without the hassle. Layer fresh berries and homemade strawberry syrup with whipped cream and pie crust pieces made from refrigerated dough.

Strawberry Pretzel Salad Cups
One of the best strawberry recipes for parties, combining salty pretzel crumbs with fluffy cheesecake filling and sweet berries. Assemble a whole tray of dessert cups in just 20 minutes!

Strawberry Cheesecake Trifle
Layer angel food cake and juicy berries into jars with a simple vanilla cheesecake filling. This one comes together quickly with a handful of ingredients and is perfect for sharing.

Strawberry Shortcake Tiramisu
Combine two classic desserts into one over-the-top masterpiece. Instead of coffee, dip ladyfingers in orange juice and layer with custard cream and berries.

Strawberry No-Bake Cheesecake In A Jar
The perfect make-ahead treat at the end of a long day. Layer crushed shortbread cookies into jars with cheesecake filling, fresh berries, and whipped cream before chilling.

No Bake Recipes with Strawberries

When I need a make-ahead dessert that will still wow, no bake recipes always deliver. It doesn’t hurt that summer is the last time I want to turn on my oven, either!

Strawberry Icebox Cake
Another vintage favorite, nestling berries and graham crackers between layers of fluffy whipped cream frosting. It sets as it freezes, so it’s perfect for make-ahead.

No-Bake Strawberry Cheesecake
Simple, sweet, satisfying. Whole berries are covered in a Jello glaze, contrasting the tangy cheesecake layer.

Strawberry Lemonade Cheesecake Salad
This one is so light and refreshing, and the citrus really sings. All the flavor of a strawberry lemon cheesecake without all the effort.

Easy Strawberry Popcorn Ball Recipe (Using Jello)
A colorful treat that’s fun to eat! Combine melted marshmallows with strawberry Jello powder, then mix it with popcorn and sprinkles. Perfect for movie night!

Strawberry Banana Cheesecake Salad
Who knew a few ingredients could transform a classic flavor duo into an incredible dessert fruit salad?? Sometimes I even sneak some for breakfast.

Hawaiian Cheesecake Salad
Instead of the same old fruit platter, try dessert recipes using strawberries and tropical fruit. Add a creamy cheesecake pudding and watch it disappear!

Strawberry Cheesecake Salad with Pretzels
An even creamier take on fluff salad, with crunchy pretzels, fresh berries, and plenty of cheesecake flavor.

Ice Cream and Popsicles

Our favorite way to beat the heat is with something sweet from the freezer. Make a batch of these Frozen Strawberry Dog Treats, and your fur babies can join in on the fun!

Strawberry Cheesecake Ice Cream (No Churn)
Make the most luscious cheesecake ice cream, swirled with fresh strawberry sauce and crunchy bits of graham cracker… all without a fancy machine!

Sublime Strawberry Popsicles
The easiest of fresh strawberry recipes… just blend, pour, and freeze. The strawberry flavor is so intense, no one ever believes they’re homemade.

2 Ingredient Strawberry Ice Cream Recipe
Enjoy creamy, no churn ice cream speckled with real berries, made with just 2 ingredients.

Scrumptious Strawberry Banana Popsicle Recipe
It’s easy to make real fruit popsicles at home, and a little yogurt gives the creamiest texture!

Strawberry Shortcake Ice Cream (No-Churn Recipe)
Rich and creamy, with bits of real cake, Golden Oreos, and fresh berries in every bite.

Strawberry Kiwi Vitamin C Ice Pops
One of my favorite strawberry recipes for summer colds, delivering a hefty dose of vitamin C and soothing sore throats in the process!

2-Ingredient Strawberry Banana Ice Cream
This one’s all fruit and naturally dairy-free. Easy to make and just fine when the kids want ice cream for breakfast.
Strawberry Lime Yogurt Popsicles
A fantastic flavor combo that’s tart and sweet. Yogurt makes it creamy and adds a little protein too!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published May 2026

The post Strawberry Recipes 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

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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

The post Chipotle Chicken Recipe (Copycat) appeared first on The Slow Roasted Italian.

Greek Tortellini Salad

Donna Elick — Wed, 27 May 2026 10:00:00 +0000

This Greek Tortellini Salad is fresh, crisp, and packed with bright, bold flavor. Tender cheese-filled pasta tossed with crunchy vegetables, briny olives, and creamy feta, all coated in a simple, zesty dressing. It’s light but satisfying, with that perfect mix of tangy, salty, and fresh that keeps you going back for another bite.

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.

GREEK TORTELLINI SALAD RECIPE VIDEO

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

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

Can I make this ahead of time?

Yes! Prep and layer everything into the bowl in advance, but toss with the dressing just before serving.

Will it get soggy?

If it’s dressed too early, yes. Same goes for leftovers, since the pasta continues to absorb the dressing and the vegetables start to soften. Best to hold off until just before serving!

Can I use bottled dressing?

You can, but the homemade version can be made in a minute and tastes much fresher than anything from the store.

How long does it last?

Greek tortellini pasta salad will keep for up to 3 days in the fridge.

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.

DONNA’S PRO TIPS

Let the tortellini cool before mixing so it doesn’t wilt the veggies.
Cut everything bite-sized for better balance.
Toss gently so the feta doesn’t break down too much.
Add dressing just before serving for the best texture.
Taste before serving and adjust salt or vinegar if needed.
Use fresh, crisp vegetables for maximum crunch.
Reserve a little feta to sprinkle on top at the end.

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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More Tortellini Pasta Salad Recipes

Muffaletta Tortellini Salad

Hawaiian Tortellini Salad

Antipasto Pasta Salad

Po’ Boy Shrimp Pasta Salad

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Buy the Ebook Now

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

Fresh Greek-style pasta salad with tortellini
Loaded with crisp veggies, olives, and feta
Simple homemade dressing with big flavor
Best tossed right before serving
Light but still filling
Great for meal prep and gatherings
Holds well for a few days
Easy, bright, and always a crowd favorite

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

Cook Time 10

Total Time 25

Servings

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

Originally published April 2013, updated and republished May 2026

The post Greek Tortellini Salad appeared first on The Slow Roasted Italian.

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.

Mexican Fruit Salad

Donna Elick — Sun, 24 May 2026 10:00:00 +0000

This Mexican Fruit Salad is bright, juicy, and anything but boring. Sweet, fresh fruit gets hit with lime juice and a sprinkle of Tajín for that perfect mix of tangy, salty, and just a little heat. Like roadside Mexican fruit cups, but with a boost of summertime sweetness. It’s crisp, refreshing, and layered with flavor… the kind of fruit salad people don’t forget about after one bite.

WHY YOU’LL LOVE THIS MEXICAN FRUIT SALAD RECIPE

Sweet, tangy, and a little spicy all in one bite
Quick to throw together with fresh, simple ingredients
Perfect for parties, BBQs, or hot days
Easily customizable based on what you have
Way more exciting than traditional fruit salad

Mexican Fruit Salad

I served this at Sassy’s 16th birthday in little cups with packets of Tajín on the side… and people went crazy for it.

Not polite “oh this is nice” energy. Actual going-back-for-more, asking-what’s-in-it, where-did-you-get-this kind of reaction.

And it makes sense. It’s fresh, it’s juicy, and then you get that hit of lime and Tajín that completely changes everything. It wakes the whole thing up.

This Mexican fruit salad recipe looks simple (and it is!), but it’s one of those dishes that surprises people. In a very good way.

INGREDIENT NOTES

Grapes (Red + Green): This mix gives you both sweetness, a little tartness, and plenty of crunch.
Strawberries: Add color, soft texture, and sweetness. Look for ones with ruby red color, and cut them bite-sized for easy eating.
Fresh Pineapple: Brings bright acidity and balances the sweeter fruits. This is not the time for canned chunks!
Mango: Sweet, soft, and a little rich. It ties everything together. The fruit should feel firm and heavy, with just a little bit of give when squeezed.
Fresh Lime Juice: Essential for that fresh, citrusy pop. Bottled won’t cut it.
Tajín Seasoning: The magic. Tangy, slightly spicy, and salty. Adjust the amount to taste or let everyone add their own!

VARIATIONS

Watermelon Add-In: Adds extra juiciness and a refreshing bite. Grab a seedless one to make it easy.

Cucumber Twist: Include sliced English cucumber for a slightly savory, ultra-refreshing version.

Honey-Lime: Mix honey into the lime juice if your fruit isn’t very sweet.

Spicy Kick: Add extra Tajín or a pinch of chile powder.

Tropical Mix: Slice up some kiwi or papaya for more variety.

No Heat: Skip the Tajín and use just lime juice and a pinch of salt.

Individual Cups: Perfect for parties… easy to serve and grab.

SERVING SUGGESTIONS

Portion into small cups with extra Tajín packets on the side (just like Sassy’s party).
Serve fruit Mexican salad alongside street tacos or steak fajitas.
Tastes great with Grilled Tequila Lime Chicken or barbacoa.
Add to a brunch spread with huevos rancheros or chilaquiles.
Take this to a potluck with our Mexican Street Corn Pasta Salad.
Great as a light dessert after heavier meals.

FRUIT SALAD MEXICAN FAQ

Is Tajín very spicy?

No, it’s mild. It’s more tangy and salty than hot.

Can I make this ahead of time?

Yes. Prep all of the fruit ahead, but add the lime juice and Tajín right before serving.

Can I use canned fruit?

Fresh is best in this fruit salad Mexican recipe for both texture and flavor.

How long does Mexican fruit salad last?

It will keep for 1-2 days in the fridge, but it’s best when it’s fresh. The fruit mixture will soften and become watery the longer it sits.

Fruit salads can fall flat if everything tastes the same. That’s why contrast matters.

You want different textures, different levels of sweetness, and something to wake it all up. And that’s exactly what the lime and Tajín do here: they sharpen the flavor of the fruit instead of covering it up.

Adding the seasoning right before serving keeps everything bright and fresh instead of watery or dull.

Just a little patience and following the right steps will let this fruit salad with Mexican flair reach its full potential.

DONNA’S PRO TIPS

Cut all of the fruit into similar sizes for easy eating.
Add lime juice and Tajín right before serving for the freshest, best flavor.
Start light on the Tajín. You can always add more if needed!
Use ripe fruit for natural sweetness. No need for sugar here.
Toss gently so you don’t crush the softer fruits.
Serve Mexican fruit salad chilled for maximum refreshment.
Keep extra Tajín on the side so people can customize.

TOOLS NEEDED

Large Mixing Bowl: Allows plenty of room to toss everything without crushing the fruit.
Sharp Knife: For clean, even cuts.
Cutting Board: Preferably with some space. There’s a good amount of fruit in this Mexican fruit salad recipe!
Measuring Spoons: Helpful for controlling the Tajín.
Serving Cups (Optional): Perfect for parties and portioning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Fruit Salad Recipes

Orange Honey Rainbow Fruit Salad Recipe + Video

Best Summer Fruit Salad Recipe With Vanilla Dressing

Best Ever Tropical Fruit Salad + Video

Mojito Fruit Salad

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

Fresh fruit salad with lime and Tajín
Sweet, tangy, and slightly spicy
Best served fresh, not overly chilled ahead of time
Easy to customize with different fruits
Tajín adds the signature flavor
Perfect for parties and summer gatherings
Serve in cups for easy grabbing
Simple, but surprisingly bold and memorable

Mexican Fruit Salad

Bright and tangy Mexican Fruit Salad combines strawberries, grapes, pineapple, and mango with fresh lime juice and a hit of Tajín seasoning.

Course Salad

Cuisine Mexican

Method Mixed

Prep Time 15

Total Time 15

Servings cups

Calories 94cal

Author Donna Elick

Ingredients

2 cups red grapes about 10 ounces
2 cups green grapes about 10 ounces
2 cups strawberries about 12 ounces, hulled and halved or quartered
2 cups fresh pineapple diced (about 12 ounces)
2 large mangos diced (about 2 to 2 ½ cups)
1 large lime juiced (about 2 to 3 tablespoons), plus extra lime wedges for serving (optional)
1 1/2 to 2 teaspoons Tajín seasoning

Instructions

PREP FRUIT: Wash and dry all fruit. Add 2 cups red grapes, 2 cups green grapes, 2 cups strawberries, 2 cups fresh pineapple, and 2 large mangos to a large mixing bowl.
ADD LIME JUICE: Drizzle 2 to 3 tablespoons fresh lime juice over the fruit.2 cups red grapes
SEASON: Sprinkle 1 teaspoon Tajín evenly over the fruit and gently toss to combine.
FINISH: Sprinkle an additional ½ to 1 teaspoon Tajín over the top for extra flavor.
SERVE: Serve immediately with lime wedges on the side if desired.

Notes

Make-Ahead: Prep the fruit up to 4 to 6 hours ahead and store covered in the refrigerator. Add lime juice and Tajín just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for 1 to 2 days. The fruit will release juices and soften over time.

Ingredient Tip: Tajín adds a tangy chili-lime flavor with mild heat. Adjust the amount based on your spice preference.

Sweetness Tip: If your fruit is not very sweet, stir 1 to 2 teaspoons honey into the lime juice before adding.

Nutrition

Originally published May 2026

The post Mexican Fruit Salad 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.

Cowboy Pasta Salad

Donna Elick — Wed, 20 May 2026 10:00:00 +0000

This loaded Cowboy Pasta Salad is bold, hearty, and packed with everything you actually want in a pasta salad. Smoky beef, crispy bacon, sweet corn, beans, and cheddar all tossed in a creamy, tangy barbecue dressing. It’s rich, a little messy, and full of flavor… the kind of side dish that quietly turns into the main event.

WHY YOU’LL LOVE THIS COWBOY PASTA SALAD RECIPE

Hearty enough to eat as a full meal
Loaded with beef, bacon, cheese, and bold flavor
Creamy BBQ dressing ties everything together
Perfect for cookouts, potlucks, and make-ahead meals
That sweet, smoky, tangy combo just works

Cowboy Pasta Salad

This is not your average pasta salad.

This is the one people go back for… and then kind of hover near.

It’s got everything in it. Beef, bacon, cheese, a little heat, a little crunch. It eats like a full meal, not something sitting quietly off to the side of your plate.

And yes, there’s a little chopping. A few moving parts. Nothing complicated… just enough to build real flavor.

I’ve made this cowboy pasta salad recipe for gatherings where I thought we’d have leftovers. We did not. Not even close.

And when it comes to the summer months, nothing beats a pasta salad that you can have ready and waiting in the fridge!

More loaded pasta salads for your summer picnic is our hearty Cobb Pasta Salad & Creamy Pasta Salad with Peas and Bacon!

Or a bolder take with my Cuban Sandwich Pasta Salad with ham, pickles, and a tangy mustard dressing!

Love bold flavors like this? You need to try our hearty, satisfying Crockpot Cowboy Stew too!

INGREDIENT NOTES

Rotini Pasta: Those little spirals grab onto all that creamy dressing so nothing goes to waste. Cook to al dente since it’ll soften more with the dressing.
88% Lean Ground Beef: Enough fat for flavor, not so much that it makes the cowboy macaroni greasy.
Diced Green Chiles: Adds a mild, smoky flavor without overwhelming heat.
Black Beans + Corn: This combo brings texture, color, and a little sweetness. Pinto or red kidney beans are good too.
Jalapeño: A little bit of fresh heat. Remove seeds for less kick.
Cheddar Cheese: Sharp cheddar works best for cutting through the richness.
Bacon: Crispy is key here so it holds up in the salad.

VARIATIONS

Spicier Version: Leave jalapeño seeds in or add a pinch of cayenne.

No Beef: Omit the ground beef for a lighter version (that’s still plenty hearty).

Grilled Corn: Swap in grilled or fire-roasted corn for extra smoky flavor.

Cheese Swap: Use Pepper Jack instead of cheddar for more heat.

Turkey Version: Substitute ground turkey for a lighter take.

Extra Veggies: Add diced bell peppers, olives, or avocado for more texture.

Less Creamy: Reduce the amount of mayo slightly for a lighter dressing.

SERVING SUGGESTIONS

Great next to burgers, hot dogs, or anything off the grill.
Pair cowboy pasta salad with our Bourbon BBQ Chicken Skewers for a full cookout plate.
Serve alongside our Classic Coleslaw Recipe for contrast.
Add a skillet of Sweet Southern Cornbread to round things out.
Or just serve this cowboy pasta recipe cold straight from the fridge… it holds its own.

COWBOY MACARONI FAQ

Can I make this ahead of time?

Yes, and you should! Cowboy pasta salad tastes even better after chilling.

Will it dry out in the fridge?

Slightly, as the pasta absorbs the dressing. Just toss before serving or add a small splash of extra dressing.

Can I use a different pasta?

Yes, but rotini holds the dressing best. Fusilli, rigatoni, and cavatappi are my top swaps.

How spicy is this cowboy pasta salad recipe?

Mild to medium. You can adjust the jalapeño to taste.

This recipe for cowboy pasta salad is all about balance.

You’ve got rich ingredients (beef, bacon, and cheese) so you need contrast. That’s where the chiles, jalapeño, and dressing come in.

And timing matters more than people think. Let the beef cool slightly before mixing, or you’ll end up softening the cheese and warming the whole salad.

I’ve made that mistake… once. Not again. Cold, crisp, and well-balanced is what makes this one stand out.

DONNA’S PRO TIPS

Cook bacon until crisp so it holds its texture.
Rinse pasta under cold water to stop cooking and keep it from sticking.
Let the beef cool before mixing it in so it doesn’t melt the cheese.
Chop everything similar in size for better bites.
Taste before chilling. Adjust the salt or spices if needed.
Chill cowboy macaroni for at least 1 hour so flavors come together.
Toss again before serving to redistribute dressing.

TOOLS NEEDED

Large Pot: For cooking the pasta evenly.
Colander: To drain and cool the pasta properly.
Large Mixing Bowl: You’ll need space to toss everything together.
Skillet: For browning the beef.
Whisk: For smoothing out the dressing.
Sharp Knife + Cutting Board: There’s a little prep, but it goes fast.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Salad Recipes

BLT Pasta Salad with Creamy Dressing + Video

Big Mac Pasta Salad

Antipasto Salad + Video

Tuna Pasta Salad + Video

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

Hearty pasta salad with beef, bacon, cheese, beans, and corn
Creamy BBQ dressing brings everything together
Best after chilling for at least an hour
Rotini holds dressing perfectly
Mild heat from jalapeño and green chiles
Great for cookouts, potlucks, and meal prep
Balanced, filling, and full of flavor
Not your typical side… this one steals the show

Best Loaded Cowboy Pasta Salad

Cowboy Pasta Salad is loaded with all the flavors of summer! Prep your ingredients while the pasta cooks, then toss with a creamy dressing.

Course Salad

Cuisine American

Method Stovetop

Prep Time 20

Cook Time 10

chill time 1

Total Time 1 30

Servings

Calories 551cal

Author Donna Elick

Equipment

Ingredients

8 ounces rotini pasta, uncooked
1/2 pound 88% lean ground beef
1 4 ounce can diced green chiles
6 ounces cherry tomatoes, halved (about 1 cup)
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels
1/4 cup red onion, finely chopped
1 medium jalapeño pepper, seeded and diced
1/4 cup fresh cilantro, chopped
2 ounces cheddar cheese, shredded (about ½ cup)
6 slices cooked bacon, crumbled (about ½ cup)

Dressing

1/4 cup barbecue sauce
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon spicy brown mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Instructions

COOK PASTA: Bring a large pot of salted water to a boil. Add 8 ounces rotini pasta, uncooked and cook according to package directions until al dente. Drain and rinse under cold water. Set aside.
COOK BEEF: Heat a skillet over medium-high heat. Add 1/2 pound 88% lean ground beef and cook for 5 to 7 minutes until browned and fully cooked. Drain excess grease and set aside to cool slightly.
COMBINE SALAD: In a large bowl add the cooked pasta, 1 4 ounce can diced green chiles, 6 ounces cherry tomatoes, halved , 1/2 cup black beans, drained and rinsed, 1/2 cup corn kernels, 1/4 cup red onion, finely chopped, 1 medium jalapeño pepper, seeded and diced, 1/4 cup fresh cilantro, chopped, and cooked ground beef. Stir until evenly combined.
MAKE DRESSING: In a separate bowl whisk together 1/4 cup barbecue sauce, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon spicy brown mustard, 1 tablespoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper until smooth.
TOSS SALAD: Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
ADD CHEESE AND BACON: Stir in 2 ounces cheddar cheese, shredded and 6 slices cooked bacon, crumbled .
CHILL: Cover and refrigerate for at least 1 hour to allow the flavors to blend.
SERVE: Toss lightly before serving and garnish with additional cilantro if desired.

Notes

Make-Ahead: This pasta salad can be made up to 1 day ahead. Store covered in the refrigerator and stir before serving.

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

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

Freezing: Freezing is not recommended.

Ingredient Tip: Let the ground beef cool slightly before mixing so it doesn’t warm the salad and melt the cheese.

DONNA’S KITCHEN TIP –
Grab two lids of the same size — plastic storage lids work great. Place one lid with the lip facing up and fill it with your cherry or grape tomatoes. Set the second lid on top with the lip facing down.

Press gently to hold everything in place (not too hard — you don’t want tomato juice everywhere). The rims keep them from rolling around. Then slide a serrated knife right through the middle.

Watch your fingers. And just like that… perfectly halved tomatoes in seconds.

Nutrition

Originally published July 2024, updated and republished May 2026

The post Cowboy Pasta Salad appeared first on The Slow Roasted Italian.

Lil Texas BBQ Sliders

Donna Elick — Tue, 19 May 2026 10:00:00 +0000

These BBQ Sliders are packed with spicy, smoky Texas flavor inside and out! Coat beef patties with a homemade spice rub, then slather on plenty of sauce while they’re on the grill. Don’t let the size fool you… these mini burgers are super satisfying! Perfect for a simple summer meal or your next weekend cookout, this is one recipe you’ll reach for again and again!!

BBQ Sliders

As soon as Memorial Day hits, it’s time to bust out all your favorite recipes for the grill — especially burgers!

A long time ago, I was flipping through an old Food Network Magazine featuring some of Bobby Flay’s creations. I came across his Dallas Burger, featuring a spice rubbed patty covered in BBQ sauce, and it served as inspiration for these BBQ beef sliders.

No matter how many new and unique burger recipes I come up with, we always come back to this simple yet total flavor bomb of a bite!

It all starts with a homemade spice rub and my signature barbecue sauce, packing plenty of sweet heat and smoky, Texas-sized flavor.

Trust me, these barbecue sliders are absolutely delicious, and you’ll be counting down the days when you can have them again!

Ingredient Notes and Substitutions

Ground Beef – An 85/15 blend is my favorite for burgers, leaving just enough fat for flavor and moisture without making them too greasy.
Lil Texas Spice Rub – Get your spice cabinets ready, because you’ll need an armful of jars!

Start with ancho, New Mexico, and chipotle chile powder to build a layered and complex base of heat. Mix in paprika, dried oregano, ground coriander, and cumin to round out the flavors.

Then comes the special ingredient: chile de arbol! It’s extra spicy but a welcome break from the usual cayenne — though you can use cayenne if needed.

Finish off the blend with kosher salt and freshly ground pepper. The recipe makes more than you’ll need, so save the rest in the pantry for another time.
Barbecue Sauce – Because there’s plenty of heat in the beef patties, you don’t need much here.

I usually stick with my signature sauce, but you’re welcome to try my Jack Daniels version for more kick. Or grab your favorite from the store!
Monterey Jack Cheese – Super melty with mild flavor, it’s the perfect addition to BBQ beef sliders that won’t compete with the spices.
Dill Pickles – Pickle chips are just the right size for the smaller patties, but you can get away with sandwich slices cut into halves or thirds.
Slider Buns – I happened to have a package of frozen dinner rolls in the freezer (I use them all the time for my bomb recipes), so I brushed them with egg wash and sprinkled on sesame seeds before baking. They made the perfect buns!

To save time, grab a package of mini buns from the store instead.

Tips and Tricks to Make Perfect Barbecue Sliders

Add the spice mix to the outside of the patties.

Instead of mixing the spices into the beef, use them as a dry rub for maximum flavor and to help with the char on your BBQ sliders.

The heat from the grill will toast the ground peppers especially, bringing out even more of their heat.

Let the ground beef patties sit for about 10 minutes after coating them with the spice blend before tossing them on the grill.

Brush both sides with sauce.

Cook the patties on one side first, then flip and brush with some of the BBQ sauce.

Once they’re cooked through, flip them sauce-side down onto a grill tray and brush more sauce on top so it’s coating both sides.

Now’s the time to add the cheese! It’ll melt perfectly as the burgers rest.

Toast the buns on the grill too.

It adds texture and keeps the buns from absorbing all that sauce, preventing your barbecue beef sliders from becoming soggy.

They’re extra yummy when you brush them with butter first!

Prep Ahead

Mix spice rub
Slice cheese

What You’ll Need for This Recipe

Outdoor or Countertop Grill
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Heat-Safe Spatula and BBQ Tray for transferring barbeque sliders on and off the grill.
Basting Brush – I like this one over the silicone ones.

Serving Suggestions

These cheesy barbecue sliders wouldn’t be complete without a dill pickle! I always have extra BBQ sauce on hand for dipping too, whether it’s the burgers or some fries on the side.

Now, Bobby Flay serves his Dallas Burger with crunchy coleslaw on top, but we just served ours on the side with some spicy grilled corn.

If you want to make your barbecue beef sliders a bit more like Flay’s, grab a bag from the produce section or use one of my slider slaw recipes as inspiration — one even has apples in it!

Storing and Reheating BBQ Beef Sliders

It’s best to keep all the different parts of BBQ sliders in separate containers instead of storing them assembled.

Beef patties with cheese will keep for 3-4 days in the refrigerator, and any unused sauce can be saved for up to 2 weeks (also in the fridge). Store the buns at room temperature in a storage bag or airtight container.

Warm the patties in the oven or in a skillet on the stove before assembling a fresh slider.

That said, if you already put all of the barbeque sliders together and want to save leftovers, simply wrap them individually in plastic or foil and refrigerate for 1-2 days.

Pop them in the air fryer for a few minutes, and they’ll be good as new!

Barbecue Beef Sliders FAQ

How thick should sliders be?

I make my BBQ sliders about ½-inch thick with 3 ounces of ground beef. Keep in mind that the patties will shrink a little on the grill, making them slightly thicker once cooked.

You’re welcome to make them a little thinner for an easier bite, especially if you want to start them a bit wider than the buns to account for shrinkage.

What’s the best way to keep sliders warm for a crowd?

Place cooked sliders in a chafing dish or stack them in a slow cooker set to Warm.

If you plan on tailgating, you can wrap each slider in aluminum foil and toss them in a cooler for a grab-and-go snack.

Or, keep the patties in a covered foil tray and assemble them as you serve!

How many BBQ sliders per person?

At 3 ounces of beef a piece, plan for 2 to 3 sliders per person. Most little kids are fine with just one.

Keep side dishes in mind as well! The more of those that are available to choose from, the fewer sliders you’ll need.

If you’re unsure, it’s better to scale up the recipe and make too many than not have enough!

DONNA’S PRO TIPS

Let the seasoned patties sit the full 10 minutes so the rub has a chance to wake up on the meat.
Keep the patties the same size so they cook evenly and you’re not babysitting one tiny batch forever.
Don’t press down on the sliders while they grill. You’ll squeeze out the juices and regret it.
Sauce goes on at the end so it gets glossy and sticky without burning
Toast the buns just until golden. Too long and they get dry, which nobody needs.
Have the cheese, pickles, buns, and sauce ready before the patties come off the grill. These move fast
If serving for a party, keep them loosely tented for just a minute or two while you assemble so the cheese stays melty.

Enjoy!

With love, from our simple kitchen to yours.

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Cheesy Sausage and Pepper Italian Sliders Recipe + Video

Chicken Parmesan Sliders + Video

Easy Cheeseburger Sliders in the Oven (Sheet Pan)

Best Easy French Dip Sliders (20 Minute Recipe)

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

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

These are smoky, saucy, cheesy sliders with a little Texas-style kick
85% lean beef gives you the best juicy texture for grilling
Monterey Jack melts beautifully, but Pepper Jack and cheddar also work
Pickles are not optional here… they balance the richness
The spice rub makes extra, and that’s a bonus for future meals
A hot grill and quick cook keep the patties juicy
Toasted buns make a big difference in texture
They’re ideal for cookouts, game day, and hungry people standing around your kitchen waiting for food

Lil Texas BBQ Sliders

These BBQ Sliders pack a Texas-sized punch of flavor, smothered with homemade barbecue sauce and melty Monterey Jack cheese. YUM!!

Course Main

Cuisine American

Method Grill

Prep Time 10

Cook Time 5

Total Time 15

Servings sliders

Calories 376cal

Author Donna Elick

Ingredients

Sliders

2 pounds 85% lean ground beef
1 tablespoon Lil Texas spice rub see below
6 slices Monterey Jack cheese, quartered to make 24
12 dill pickle chips
1 cup barbecue sauce
12 slider buns
3 tablespoons unsalted butter, melted

Lil Texas Spice Rub

1 tablespoon ancho chile powder
2 teaspoons paprika
2 teaspoons New Mexico chile powder
2 teaspoons chipotle chile powder
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground chile de arbol or cayenne pepper

Instructions

MAKE SPICE RUB: In a small bowl combine 1 tablespoon ancho chile powder, 2 teaspoons paprika, 2 teaspoons New Mexico chile powder, 2 teaspoons chipotle chile powder, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon ground chile de arbol or cayenne pepper. Stir until well combined.
PREHEAT GRILL: Preheat a grill to high heat, about 450°F.
FORM PATTIES: Divide 2 pounds 85% lean ground beef into 12 equal portions (about 2 ½ to 3 ounces each). Shape into patties about ½ inch thick and press a shallow indentation in the center of each patty.
SEASON BURGERS: Sprinkle about ¼ teaspoon of the 1 tablespoon Lil Texas spice rub evenly over each patty and gently press it into the meat. Let the patties rest for 10 minutes.
GRILL BURGERS: Place patties on the grill and cook for 2 to 3 minutes until lightly charred. Flip and cook another 2 to 3 minutes until the internal temperature reaches about 160°F.
ADD SAUCE AND CHEESE: Brush the tops of the burgers with come of the 1 cup barbecue sauce during the last minute of cooking. Remove from the grill and place on a tray sauce-side down. Brush the tops with more barbecue sauce and add 2 small pieces of the 6 slices Monterey Jack cheese, quartered to make 24.
TOAST BUNS: Brush the cut sides of 12 slider buns with 3 tablespoons unsalted butter, melted. Place buns cut side down on the grill and toast for about 1 minute until golden.
ASSEMBLE SLIDERS: Spoon a little barbecue sauce onto the bottom buns. Add the cheeseburger patties, top with one of 12 dill pickle chips, and finish with the top buns.
SERVE: Serve immediately while warm.

Notes

Make-Ahead: Patties can be formed up to 1 day ahead and stored covered in the refrigerator.

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

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

Freezing: Raw patties can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: You will have extra spice rub. Store it in an airtight container and use it on chicken, pork, or roasted vegetables.

Substitution Tip: You can use 1 tablespoon Mrs Dash Southwestern seasoning and a teaspoon of salt as your seasoning.

Nutrition

Originally published May 2012, updated and republished May 2026

The post Lil Texas BBQ Sliders appeared first on The Slow Roasted Italian.

Fruit Salad Recipes

Donna Elick — Fri, 15 May 2026 10:00:00 +0000

We’ve rounded up 32 of our top Fruit Salad Recipes all in one place! Some are coated in a simple, sweet dressing while others are drenched in a rich and creamy cheesecake filling. There are even a few that incorporate fresh greens or veggies for a unique spin on the same ol’ dinner side dish. And don’t forget those vintage flavors that your mom or grandma made for every holiday. It’s all here, just waiting for you to pick your favorites!

Fruit Salad Recipes

I know I’ve collected quite a few recipes for fruit salad over the years. Turns out, that number has grown to well over 30. So maybe a few more than I thought.

Some are simple, combining fresh fruit with a light dressing to enhance the natural flavors. Others… well, you know how I love my cheesecake salads!!

There are also a few easy salad recipes with fruit and a homemade dressing, perfect for a quick lunch or a light dinner. Or if you just want something a little more special than the bagged mixes from the store.

Fruit salad is such a simple way to bring the rainbow to your table, make the most of what’s in season, and deliver stunning results with a few minutes of prep.

SIMPLE AND SWEET

Here’s where fruit really has a chance to shine! All that natural sweetness, made bolder with a simple dressing to tie it all together.

These easy fruit salad recipes get even better with a little time in the fridge, so they’re perfect for parties or having a BBQ side ready to go.

Orange Honey Rainbow Fruit Salad Recipe
All the best flavors, tied together with a sweet and tart citrus honey dressing. It’s a party for your senses and the perfect addition to a spring or summer table.

Summer Fruit Salad with Vanilla Dressing
This one always disappears first at potlucks! A sweet vanilla cinnamon dressing clings to every bite and the bowl is bursting with a literal rainbow of colors.

Best Ever Tropical Fruit Salad
Kiwi, pineapple, mango, mandarin oranges, and strawberries are drenched in a citrus poppyseed dressing, bringing a taste of vacation right to your kitchen.

Summer Berry Fruit Salad Recipe with Easy Dressing
I like to eat this one with cinnamon chips like a fruit salsa. It’s packed with berry flavor and gets juicier the longer it sits.

Mojito Fruit Salad
One of the best fruit salad recipes for cookouts and BBQs! The dressing pulls from a mojito cocktail, combining lime, mint, and honey to balance all that sweetness.

Summer Peach Salad with Honey Lime Dressing
This one’s a little more special, with sweet peaches and tart pomegranate arils stealing the show. The colors are incredibly vibrant, and it only takes about 10 minutes to put together.

Cantaloupe Fruit Bowl
Doesn’t get much easier than this! Scoop out the fruit with a melon baller, toss with grapes, banana slices, and lemon, then serve it in the hollowed-out rind.

VINTAGE RECIPES FOR FRUIT SALAD

Remember those dishes that always turned up at holidays and family celebrations? The ones that were kept tucked away in the family recipe book.

Turns out, the secret all along was cream cheese or Cool Whip. Sometimes both!

Pistachio Fluff Watergate Salad Recipe
Green fluff is one of my favorites, and it’s so easy to make. Crushed pineapple and marshmallows add texture, pecans add crunch, and pistachio pudding mix soaks up all the juice.

Snickers Apple Salad
Red and green apples, candy bar pieces, whipped cream, and plenty of caramel. It’s a Midwestern staple, and one of those easy fruit salad recipes that doubles as dessert!

Best Creamy Grape Salad
Sweet and creamy with plenty of crunch. Kick snacktime up a notch by swapping plain yogurt with a tangy cream cheese dressing.

Gigi’s Famous Apple Salad
Crisp apples and grapes meet soft bananas and marshmallows, tossed with Cool Whip for sweetness and fluffy goodness.

Strawberry Pineapple Ambrosia Salad
This vintage favorite is made even better by combining canned fruit with fresh slices. Cool, creamy, and super refreshing on a hot day.

Millionaire Cheesecake Salad
Watergate meets ambrosia in the best possible way! Sweet, tart, creamy, crunchy… it’s all there in one delicious bite.

CHEESECAKE SALADS

Listen. I know these are probably considered dessert. But most of it’s fruit, so I’m counting them as fruit salad recipes!

It’s such an easy way to transform a casual snack into something impressive and decadent.

Summer Berry Cheesecake Salad (5-Ingredient Recipe)
Fresh raspberries, blueberries, and strawberries are coated in a sweet and tangy cream cheese mixture. This one’s ready in minutes!

Hawaiian Cheesecake Salad
Tropical sweetness meets creamy, tangy cheesecake filling. Strawberries, pineapple, mandarins, kiwi, mango… the gang’s all here.

Strawberry Cheesecake Salad with Pretzels
Mix up a fluffy concoction with pudding and Jello mixes, then toss in fresh berries and candied pretzel pieces for crunch.

Lemon Berry Cheesecake Salad
One of the best fruit salad recipes for a decadent brunch. It’s ready in 10 minutes, can be chilled ahead of time, and the lemon cheesecake filling makes the whole thing bright.

Strawberry Banana Cheesecake Salad
Cheesecake pudding mix is the best way to amp up the flavor, transforming a simple bowl of fruit into a sweet delight.

Red White and Blue Cheesecake Salad
A must for any American holiday, delivering strawberry, banana, and blueberry flavor with pops of color to rival the fireworks.

Strawberry Lemonade Cheesecake Salad
This dreamy fruit salad tastes like strawberry lemon cheesecake meets a tart glass of pink lemonade. Ready to serve in just 15 minutes.

Double Dessert Flavor

Here’s where we pull out all the stops, using a fruit base to deliver all the flavor of favorite desserts without all the extra effort!

Banana Pudding Cheesecake Salad
All that classic dessert flavor without the time spent layering. Toss banana slices, vanilla wafer cookies, and marshmallows with a thick and creamy vanilla cheesecake filling.

Orange Dreamsicle Salad
This one tastes just like those ice cream bars we slurped down all summer. Light enough for a potluck side but sweet enough for dessert.

Pineapple Upside Down Cheesecake Salad
Who wants to bake when it’s hot outside?? Enjoy all the caramely, sticky-sweet goodness of this classic cake, no careful flipping necessary!

Banana Split Cheesecake Salad
Ice cream shop flavor meets tangy cheesecake sweetness. There’s still plenty of chocolate drizzle, but you won’t have to worry about this one melting too quickly.

Piña Colada Cheesecake Salad
Add buttery coconut rum flavor to cheesecake filling for a tropical twist. One of the easiest fruit salad recipes, and it feeds a crowd!

Cherry Pie Cheesecake Salad Recipe
This one combines two classic dessert flavors into one sweet treat! The texture is so light and fluffy, with bits of real fruit and crispy graham crackers in every bite.

Peach Cobbler Cheesecake Fruit Salad
Sweet, fresh peaches, crisp cobbler bits, and the silkiest coating… what’s not to love? Make extra of that topping because you’ll want it on yogurt and ice cream too!

EASY SALAD RECIPES WITH FRUIT

There’s just something about a crisp salad that rounds out a meal, and fruit is a great way to add a seasonal touch and mix things up.

Homemade dressings take it a step further, allowing you to really complement the flavors you’re already working with.

Cucumber Watermelon Salad Recipe with Feta
This one’s the best side for summer. Light, refreshing, perfectly balanced, and easy to throw together in a few minutes.

Arugula Salad with Lemon Vinaigrette
Bright and peppery with juicy strawberries, creamy avocado, and tangy feta. Pine nuts add crunch and the homemade citrus dressing ties it all together.

Best Spinach Strawberry Salad (Homemade Dressing)
One of my go-tos for adding a healthy dose of fruits and vegetables to the table. It’s got a little bit of everything, and you can slice up chicken or steak to make it a meal.

Grilled Peach Salad with Arugula
Peaches aren’t just for sweet dishes! Toss a couple on the grill with your mains, then slice them up and toss with greens, tomatoes, feta, and toasted walnuts.

Harvest Fall Salad with Honey Vinaigrette
Who says fruit salad recipes are for summer only? Toss apple slices and tender sweet potato over crisp greens with dried cranberries, feta, and a red wine dressing for balance.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published May 2026

The post Fruit Salad Recipes appeared first on The Slow Roasted Italian.

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