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

Enjoy!

With love, from our simple kitchen to yours.

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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 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 6

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

Serving: 1 | Calories: 512cal | Carbohydrates: 40g | Protein: 49g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 3750mg | Sugar: 3g | Fiber: 4g | Calcium: 339mg | Iron: 6mg

Originally published June 2012, updated and republished June 2026

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

The post Tuscan Inspired Mediterranean Burger appeared first on The Slow Roasted Italian.

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

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

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

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

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

Tools Needed for Homemade Churros

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

Disney Churro Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Churro Recipe (Disney Copycat Churros)

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

Course Dessert

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 424cal

Author Donna Elick

Equipment

• 2 1 1/2 quart sauce pan
• 1 mixing bowls

Ingredients

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

Instructions

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

Video

Notes

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

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

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

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

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

Nutrition

Serving: 3pieces | Calories: 424cal | Carbohydrates: 28g | Protein: 4g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 188mg | Sugar: 13g | Fiber: 1g | Calcium: 18mg | Iron: 1mg

Originally published May 2020, updated and republished June 2026

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

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

Homemade Veggie Burgers

Let me start by saying that I am not a vegetarian. I mean… my grill and smoker recipes are enough to prove that!

I just choose to eat as healthy as I can as often as I can, and sometimes that means enjoying a meat-free meal. 

And let me tell you — this vegetable burger is so delicious that I actually crave it even more than one of my gourmet burgers sometimes!

Loaded with 3 kinds of beans, sautéed vegetables, and my favorite Southwestern flavors, these vegetable burger patties will blow your mind.

They’re not just for adults, either! One time, I ordered Munchkin a burger when we were out to dinner with friends. She got so excited and asked, “Is this a bean burger, Mommy?” and then was disappointed when I told her no.

Even as a picky ‘almost 3’ year old, she preferred my homemade veggie burgers over a regular beef burger!

Go ahead and give them a try. Even meat lovers will devour them!

Ingredient Notes and Substitutions

• Onion & Peppers – Since we sauté them first, they’ll be tender and not crunchy, and the onion will lose a little bit of its bite.
  
• Garlic – Mince fresh cloves for the best flavor since jarred minced garlic can sometimes be bitter. If you don’t have any, add 1 teaspoon of garlic powder to the spice mixture.
  
• Black Olives – Canned olives are perfect, and you can buy them whole or sliced since you’ll be chopping them up!
  
• Canned Beans – A blend of black beans, white beans, and chickpeas provides loads of protein and a meaty texture.
  
  You can use navy, Great Northern, or cannellini beans for the white beans. Chickpeas may also be labeled as garbanzo beans.
  
• Old-fashioned Oats – These help bind the ingredients together and add extra texture. Be sure to use old-fashioned, not quick oats!
  
• Seasonings – Get your spice cabinet ready! You’ll need smoked paprika, New Mexico chili powder, dried oregano and parsley, red chili flakes, ground cumin, and salt and pepper.
  
  New Mexico chili powder is simply ground-up chile peppers, unlike regular “chili powder,” which is a blend of spices. Substitute with ancho chili powder or a smaller amount of chipotle chili powder.
  
• Italian Bread Crumbs – Another binder that adds flavor too. Substitute with a mixture of ½ cup plain breadcrumbs and ½ tablespoon Italian seasoning.
  
• Egg Whites – For even more protein! These also provide moisture and help bind the patties together so they don’t crumble or fall apart.

How to Make Veggie Burgers

• Prep all of the ingredients before getting started.

Chop up the veggies and peppers into tiny pieces, then sauté in just enough oil to help them brown. There shouldn’t be any liquid left in the skillet — if there is, be sure to drain it off.

You’ll also need to drain and rinse the canned beans. I like to do this first so they have plenty of time to dry while I’m at the stove.

There’s a careful balance when making this recipe for veggie burgers. Too much liquid will cause the patties to fall apart, while not enough moisture will cause them to crumble… and also fall apart!

• Mix everything together really well.

It’s important to have an even balance of flavors, and it’s even more important that everything is well coated in the egg whites. These act as the glue that holds it all together!

Go ahead and roll up your sleeves for this job. You’ll get much better results when mixing with your hands instead of a spoon or spatula.

• Shape the patties.

Portion out the mixture so there’s enough to make 12 patties. They’re going to be quite thick!

If you have a kitchen scale, you can use that to measure out 4 ounces at a time to be sure they’re all the same size.

Don’t forget to chill the patties for 30 minutes before baking! This is key to helping them hold their shape and gives the flavors a chance to meld together.

• Bake in the oven, not on the grill.

Trust me, I’ve tried them on the grill, and it did not go well!! It’s so much easier to bake them anyway, and you can have the whole batch done in one go without having to babysit them.

Go ahead and flip your homemade veggie burgers after the first 15 minutes to ensure they warm evenly and brown on both sides.

After they’re done, you can serve them up right away — no resting time needed!

Prep Ahead

• Dice onion, peppers, and olives
• Mix spices together
• Drain and rinse beans

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Large Bowl – Plenty of room for mixing up a big batch of homemade veggie burgers!
• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.

Serving Suggestions

Homemade veggie burgers are great on a bun with fresh lettuce, tomatoes, and onions, or in place of meat with a few side dishes.

Add a cozy bowl of broccoli cheddar soup (made with vegetable broth) or gooey mac and cheese. In the summer months, I’ll throw together a quick pasta salad and let it chill in the fridge.

Munchkin likes to eat them with mashed potatoes and corn, usually without a bun. And if I’ve made a batch of spicy roasted chickpeas, I’ll add a handful as a crunchy snack!

Storing and Reheating Vegetable Burger Patties

Because this recipe for veggie burgers makes a whopping 12 patties, I love to make a batch and freeze them for later. Then, all I have to do is take out one or two at a time for a quick lunch!

You can freeze them on a sheet pan before or after baking, then transfer them to a storage container or freezer bag. It helps to add a piece of parchment paper between each patty so they don’t stick together.

They’ll last up to 3 months in the freezer (cooked or uncooked), or you can simply pop leftovers in the fridge for 4-5 days.

Defrost frozen vegetable burger patties in the refrigerator until soft, then reheat in the microwave or in the oven at 350°F until warmed through.

Vegetable Burger FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Vegetarian Recipes

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Power House Homemade Veggie Burgers

Make Homemade Veggie Burgers with 3 kinds of beans, sautéed vegetables, and a delicious blend of Southwestern flavors. Picky kid approved!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 37 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 22 minutes minutes

Servings 12 burgers

Calories 115cal

Author Donna Elick

Equipment

• mixing bowls
• rimmed baking sheet
• 3-quart sauté pan

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 medium red onion diced (about 1/2 cup)
• 1 medium red bell pepper diced (about 1 cup)
• 1 medium jalapeno pepper seeded and diced (about 1/4 cup)
• 5 cloves garlic minced (about 1 1/2 tablespoons)
• 1/4 cup canned black olives drained and diced
• 15 ounce can black beans drained and rinsed (about 1 1/2 cups)
• 15 ounce can chickpeas drained and rinsed (about 1 1/2 cups)
• 15 ounce can white beans drained and rinsed (about 1 1/2 cups)
• 2 cups old-fashioned oats
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons New Mexico chile powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 1/2 teaspoons red pepper flakes
• 1 1/2 teaspoons ground cumin
• 1/2 cup Italian breadcrumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh-ground black pepper
• 6 large egg whites about 3/4 cup
• Olive oil spray

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper or lightly coat it with Olive oil spray and set aside.
• DRAIN AND RINSE BEANS: Open and drain one 15 ounce can black beans (about 1 1/2 cups), one 15 ounce can chickpeas (about 1 1/2 cups), and one 15 ounce can white beans (about 1 1/2 cups). Rinse each can under cold running water until the water runs clear, about 30 seconds per can. Shake off the extra water and set the colander in the sink so the beans can dry while you cook the vegetables.
• SAUTE VEGETABLES: Heat 2 tablespoons extra virgin olive oilin a large skillet over medium heat until the oil shimmers and flows easily across the pan, about 1 minute. Add 1/2 medium red onion, diced (about 1/2 cup), 1 medium red bell pepper, diced (about 1 cup), and 1 medium jalapeno pepper, seeded and diced (about 1/4 cup). Cook, stirring occasionally, until the vegetables are soft, the onion is translucent, and the edges start to turn golden, 5 to 7 minutes.
• ADD GARLIC AND OLIVES: Stir in 5 cloves garlic, minced (about 1 1/2 tablespoons) and 1/4 cup canned black olives, drained and diced. Cook until the garlic is fragrant and just starting to turn golden, about 1 minute. Remove the skillet from the heat and let the mixture cool slightly while you mash the beans, about 5 minutes.
• MASH BEANS: Transfer the drained beans to a large mixing bowl. Use a potato masher to break them down until about two-thirds of the beans are mashed and the rest are still in small chunks. The mixture should hold together when pressed but still have visible bean pieces for texture.
• MIX BURGER BASE: Add the cooled vegetable mixture to the mashed beans. Add 2 cups old-fashioned oats, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons New Mexico chile powder, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 1/2 teaspoons red pepper flakes, 1 1/2 teaspoons ground cumin, 1/2 cup Italian breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon fresh-ground black pepper. Pour in 6 large egg whites (about 3/4 cup). Use your hands to mix everything together until every piece is coated in egg white and the spices are evenly distributed, about 2 minutes. The mixture should feel moist and hold its shape when you squeeze a handful.
• FORM PATTIES: Divide the mixture into 12 equal portions (about 4 ounces each if you have a kitchen scale). Shape each portion into a patty about 3/4 inch thick. The patties will feel soft and a bit fragile at this point, which is perfectly normal.
• CHILL PATTIES: Place the patties on a plate or parchment-lined tray, cover with plastic wrap, and refrigerate for 30 minutes. This firms the patties so they hold their shape during baking and gives the oats time to absorb moisture from the egg whites.
• BAKE VEGGIE BURGERS: Arrange the chilled patties on the prepared baking sheet in a single layer with a little space between each one. Bake for 15 minutes, then carefully flip each patty with a thin spatula. Bake for another 15 minutes until the outside is lightly browned and firm to the touch, about 30 minutes total.
• SERVE: Serve the veggie burgers warm on buns with your favorite toppings, or enjoy them on their own alongside your favorite sides.

Notes

MAKE-AHEAD: Patties can be formed up to 1 day ahead and stored covered in the refrigerator before baking. The extra chill time actually helps them hold together even better.

STORAGE: Cooked veggie burgers stay at peak quality in an airtight container in the refrigerator for 3 to 4 days. Safe to eat for up to 5 days, though the texture starts to soften past day 4.

REHEATING: Reheat in a skillet over medium heat for 2 to 3 minutes per side until warmed through and the outside is crispy again. The oven works too: spread on a baking sheet and warm at 350F for about 10 minutes.

FREEZING: Freeze cooked or uncooked patties for up to 3 months at peak quality, safe for up to 6 months. Place a piece of parchment paper between each patty so they stay separate, then store in a freezer-safe bag with the air pressed out. Defrost in the refrigerator overnight before reheating.

INGREDIENT TIP: New Mexico chile powder is pure ground chile peppers, milder and sweeter than regular chili powder (which is a spice blend). Substitute with ancho chile powder for a similar heat level, or use half the amount of chipotle chile powder for a smokier kick. For Italian breadcrumbs in a pinch, mix 1/2 cup plain breadcrumbs with 1/2 tablespoon Italian seasoning.

AIR FRYER VERSION: Preheat the air fryer to 375F. Place chilled patties in a single layer without touching (work in batches). Cook for 8 minutes, flip carefully, then cook another 6 to 8 minutes until golden brown and firm to the touch. The air fryer gives a crispier outside while keeping the inside moist.

PAN-FRY VERSION: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat until the oil shimmers. Cook chilled patties for 4 to 5 minutes per side until a golden crust forms and the burger is warmed through.

Nutrition

Serving: 1 | Calories: 115cal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0.05mg | Sodium: 362mg | Sugar: 1g | Fiber: 3g | Calcium: 37mg | Iron: 1mg

Originally published November 2012, updated and republished June 2026

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

The post Power House Homemade Veggie Burgers appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE ICE CREAM WITH BIRTHDAY CAKE

• Tastes like classic cake batter ice cream from the shop
  
• No ice cream maker needed
  
• Loaded with real cake pieces and sprinkles
  
• Creamy, fluffy texture that scoops beautifully
  
• Perfect for birthdays… or just because

Birthday Cake Ice Cream

I’m a huge fan of cake batter ice cream. It’s always the one I go for at ice cream shops.

There’s just something about that sweet, vanilla cake flavor that gets me every time.

So this version? It hits that same note.

You get that soft, creamy base, the real cake pieces mixed in, and just enough sprinkles to make it feel like an actual treat… not just vanilla ice cream pretending to be something else.

And the fact that you can make ice cream with birthday cake and sprinkles at home, whenever the craving hits, without any special equipment? That’s a good situation to be in.

INGREDIENT NOTES

• Heavy Whipping Cream: Needs to be cold for proper whipping and structure. Back of the fridge is best.
  
• Sweetened Condensed Milk: The kind from a can! It sweetens the base and keeps the texture smooth and scoopable.
  
• Dry Cake Mix: This is where that cake batter flavor comes from, so use a good quality mix. I usually grab vanilla or white cake mix, but a yellow cake mix will work too.
  
• Vanilla Extract: Enhances the overall flavor and rounds everything out.
  
• Vanilla Cupcakes: Soft cake works best so it blends into the ice cream base nicely. You can use store-bought or homemade cupcakes (without the frosting).
  
• Sprinkles: Adds color, texture, and that classic birthday cake feel. Keep it simple with rainbow jimmies or grab a fancy blend!

VARIATIONS

Chocolate Chip Version: Add mini chocolate chips for extra texture.

Funfetti Style: Use funfetti cake mix (and cupcakes!) for even more color.

Cookie Dough Add-In: Fold small pieces of edible cookie dough into ice cream with the birthday cake.

Strawberry Cake Version: Use strawberry cake mix for a fruity twist.

Cupcake Swap: Replace vanilla cupcakes with chopped up Twinkies.

Extra Sprinkles: Add more on top or mix throughout the base for more crunch.

Lighter Version: Use whipped topping (Cool Whip) instead of whipping heavy cream for a softer texture.

SERVING SUGGESTIONS

• Top birthday cake ice cream with whipped cream and a cherry for a classic finish.
  
• Drizzle with hot fudge, Magic Shell, or caramel sauce for an extra indulgent treat. 
  
• Scoop into bowls or cones with extra sprinkles on top.
  
• Add to a birthday dessert table with a homemade Costco sheet cake or dirt pudding cheesecake bars.
  
• Pair with our Strawberry Shortcake Ice Cream for an indulgent dessert spread.

BIRTHDAY CAKE FLAVORED ICE CREAM FAQ

No-churn ice cream is all about air and balance, and this birthday cake flavored ice cream fits the bill perfectly.

Whipping the cream properly gives you that light, scoopable texture, and folding it gently keeps it from collapsing.

The cake mix does more than add flavor… it thickens the base slightly, which helps everything feel more like real ice cream instead of frozen whipped cream.

And using soft cake pieces is key. Dry cake turns chewy once frozen, and that’s not what you want here.

TOOLS NEEDED

• Large Mixing Bowl: For whipping the cream.
  
• Electric Mixer: Helps achieve stiff peaks quickly.
  
• Spatula: For folding everything together gently.
  
• Loaf Pan or Freezer Container: For freezing the birthday cake icecream.
  
• Plastic Wrap or Lid: To prevent ice crystals.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Red White and Blue Ice Cream (No Churn Recipe)

Cheesecake Ice Cream Recipe (No Machine Needed)

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Strawberry Shortcake Ice Cream (No-Churn Recipe)

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Birthday Cake Ice Cream

Birthday Cake Ice Cream combines all of the flavors and textures you love about birthday cake (including the sprinkles)… no machine needed!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

freezer time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6

Calories 660cal

Author Donna Elick

Equipment

• large mixing bowl
• 9×5 loaf pan

Ingredients

• 2 cups heavy whipping cream
• 1 14 ounce can sweetened condensed milk
• 1/2 cup dry vanilla or white cake mix
• 1 teaspoon pure vanilla extract
• 4 to 5 vanilla cupcakes, crumbled (about 2 cups)
• 1/4 cup sprinkles plus extra for topping

Instructions

• WHIP CREAM: In a large mixing bowl, beat 2 cups heavy whipping cream with an electric mixer until stiff peaks form, about 3 to 4 minutes.
• MAKE BASE: In a separate bowl, combine 1 14 ounce can sweetened condensed milk, 1/2 cup dry vanilla or white cake mix, and 1 teaspoon pure vanilla extract. Stir until smooth and fully combined.
• FOLD MIXTURE: Gently fold the whipped cream into the condensed milk mixture in batches until fully combined. Do not overmix, the mixture should stay light and fluffy.
• ADD MIX-INS: Fold in 4 to 5 vanilla cupcakes, crumbled and 1/4 cup sprinkles until evenly distributed.
• TRANSFER: Spoon the mixture into a loaf pan or freezer-safe container and smooth the top.
• TOP: Sprinkle additional sprinkles over the top.
• FREEZE: Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until fully frozen.
• SERVE: Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.

Notes

Make-Ahead: This ice cream can be made up to 2 weeks ahead and stored in the freezer.

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Use cold heavy cream for the best volume and structure when whipping.

Nutrition

Serving: 1 | Calories: 660cal | Carbohydrates: 71g | Protein: 10g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 113mg | Sodium: 284mg | Sugar: 60g | Fiber: 0.4g | Calcium: 304mg | Iron: 1mg

Originally published July 2024, updated and republished May 2026

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

The post Birthday Cake Ice Cream appeared first on The Slow Roasted Italian.

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.

Don’t miss a thing! Follow us on
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Originally published May 2026

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

The post Strawberry Recipes appeared first on The Slow Roasted Italian.

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.

Need something different for the kids? I swear by this Hot Dog Fried Rice recipe on weeknights! It comes together in under 30 minutes and the kids love it!

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

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.

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

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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.

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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 823cal

Author Donna Elick

Equipment

• food processor
• grill
• basting brush

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

Serving: 1 | Calories: 823cal | Carbohydrates: 13g | Protein: 98g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 289mg | Sodium: 3959mg | Sugar: 2g | Fiber: 2g | Calcium: 122mg | Iron: 5mg

Originally published August 2022, updated and republished May 2026

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

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

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

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.

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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Other Recipe Links

🍔 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

Print

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 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

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

Serving: 1 | Calories: 569cal | Carbohydrates: 57g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 690mg | Sugar: 9g | Fiber: 5g | Calcium: 348mg | Iron: 3mg

Originally published October 2021, updated and republished May 2026

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

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

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

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.

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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Mojito Fruit Salad

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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 minutes minutes

Total Time 15 minutes minutes

Servings 10 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

Serving: 1 | Calories: 94cal | Carbohydrates: 24g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 2mg | Sugar: 20g | Fiber: 2g | Calcium: 22mg | Iron: 1mg

Originally published May 2026

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

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

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

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.

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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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 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 1139cal

Author Donna Elick

Equipment

• cutting board
• 3 shallow bowl or empty pie plates
• whisk
• dutch oven
• slotted spoon

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

Serving: 1bowl | Calories: 1139cal | Carbohydrates: 111g | Protein: 44g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 211mg | Sodium: 4035mg | Sugar: 6g | Fiber: 7g | Calcium: 333mg | Iron: 6mg

Originally published September 2022, updated and republished May 2026

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

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

WHY YOU’LL LOVE THIS TACO BELL PROTEIN BOWL

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

Taco Bell Power Bowl

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

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

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

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

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

INGREDIENT NOTES

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

VARIATIONS

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

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

Low Carb: Use cauliflower rice instead of Mexican rice.

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

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

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

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

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

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

SERVING SUGGESTIONS

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

POWER BOWL TACO BELL FAQ

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

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

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

That little detail changes everything.

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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Other Taco Bell Copycat Recipes

🍔 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

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Taco Bell Power Bowl (Copycat Recipe)

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

Course Main

Cuisine Mexican

Method Grill, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1 makes 1 power bowl

Calories 1249cal

Author Donna Elick

Equipment

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

Ingredients

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

For the creamy avocado ranch dressing:

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

Instructions

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

Notes

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

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

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

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

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

Nutrition

Serving: 1 | Calories: 1249cal | Carbohydrates: 56g | Protein: 45g | Fat: 99g | Saturated Fat: 32g | Cholesterol: 187mg | Sodium: 1525mg | Sugar: 14g | Fiber: 24g | Calcium: 580mg | Iron: 5mg

Originally published July 2022, updated and republished May 2026

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

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