WHY YOU’LL LOVE ANTIPASTO PASTA SALAD

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

Antipasto Salad

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

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

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

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

INGREDIENT NOTES

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

VARIATIONS

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

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

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

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

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

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

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

SERVING SUGGESTIONS

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

ANTIPASTO SALAD RECIPE FAQ

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

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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Antipasto Salad

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

Course Salad

Cuisine Italian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10

Calories 388cal

Author Donna Elick

Equipment

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

Ingredients

Salad

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

Zesty Italian Dressing

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

Instructions

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

Video

Notes

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

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

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

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

Nutrition

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

Originally published July 2015, updated and republished May 2026

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

The post Antipasto Salad + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHIPOTLE RICE RECIPE

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

Cilantro Lime Rice

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

And this cilantro lime rice? This is a staple.

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

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

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

INGREDIENT NOTES

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

VARIATIONS

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

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

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

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

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

Low Carb: Make fresh cauliflower rice instead.

SERVING SUGGESTIONS

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

CILANTRO LIME RICE RECIPE FAQ

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

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

That’s what gives you that real Chipotle flavor.

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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Cilantro Lime Rice (Copycat Recipe)

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

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 202cal

Author Donna Elick

Ingredients

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

Instructions

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

Video

Notes

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

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

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

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

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

Nutrition

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

Originally published September 2012, updated and republished May 2026

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

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

WHY YOU’LL LOVE THIS CINNABON RECIPE

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

Cinnabon Cinnamon Roll Recipe

These cinnamon rolls have a whole story behind them.

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

And all these years later, we still love them.

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

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

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

INGREDIENT NOTES

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

VARIATIONS

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

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

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

Lighter Sweetness: Reduce the amount of brown sugar slightly.

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

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

SERVING SUGGESTIONS

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

CINNABON CINNAMON ROLLS FAQ

HOW TO MAKE CINNAMON ROLLS WITHOUT A MIXER

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

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

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

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

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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Cinnabon Cinnamon Roll Recipe (Copycat)

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

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rise ime 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12

Calories 627cal

Author Donna Elick

Ingredients

Rolls

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

Filling

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

Frosting

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

Instructions

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

Video

Notes

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

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

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

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

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

Nutrition

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

Originally published November 2013, updated and republished May 2026

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

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

WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA

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

Barbacoa Recipe

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

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

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

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

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

And this barbacoa recipe is always one of the stars.

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

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

INGREDIENT NOTES

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

VARIATIONS

Spicier Barbacoa: Add extra chipotle peppers or adobo sauce.

Mild Version: Use only 2 chipotle peppers.

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

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

SERVING SUGGESTIONS

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

BARBACOA CHIPOTLE FAQ

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

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

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Barbacoa (Slow Cooker Copycat) + Video

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

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12

Calories 312cal

Author Donna Elick

Equipment

• slow cooker
• dutch oven
• large tongs

Ingredients

FOR THE BEEF

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

FOR THE SAUCE

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

Instructions

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

Video

Notes

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

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

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

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

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

Nutrition

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

Originally Published January 2021, updated and republished April 2026

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

The post Barbacoa Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BRACIOLE

• Authentic Italian comfort food straight from Papa’s kitchen.
  
• Slow-simmered and fork-tender, every bite melts in your mouth.
  
• Rich, garlicky tomato sauce that tastes even better the next day.
  
• Family tradition. Simple ingredients. Big flavor. Made with love.
  
• Perfect for holidays, Sunday dinner, or special occasions.

Italian Braciole Recipe

I grew up watching my dad make beef braciole every single holiday.

The smell alone takes me right back to my childhood kitchen… red sauce bubbling, Beatles singing in the background, and Papa insisting you can’t rush perfection.

He’d roll each steak with the precision of a craftsman, tie it with twine, and say, “That’s love right there.” By the time it hit the table, we were already halfway full from taste-testing the sauce!

The texture of the thin slices of beef paired with the rich tomato sauce and parmesan cheese create one of the best Italian classics ever.

It’s the kind of soul-satisfying dish that makes you slow down and savor life. You’ll be licking the spoon, the pan, and maybe even your plate. Don’t say I didn’t warn you.

Love this braciole recipe? Try my slow cooker Beef Bourguignon or this easy lasagna next. Both are incredibly easy to prepare but are impressive enough to serve to dinner guests or for the holidays.

Want to knock the socks off of your guests? My Eggplant Rollatini is an impressive meatless entrée that’s perfect for parties or as a comforting weeknight dinner!

INGREDIENT NOTES

• Top Round Steaks: These are lean yet flavorful and perfect for rolling. If unavailable, ask your butcher to thin-slice sirloin or flank steak.
  
• Genoa Salami: Adds salty, savory richness. You can substitute prosciutto for a more delicate flavor.
  
• San Marzano Tomatoes: Their sweetness balances the acidity of the sauce. Crushed tomatoes work too, but choose high-quality ones.
  
• Hard-Boiled Eggs: A classic Southern Italian touch. They create beautiful slices and creamy texture.
  
• Fresh Herbs: Basil and parsley brighten the sauce and braciola filling. Use flat-leaf parsley for the best flavor.

VARIATIONS

Cheesy Braciole: Add shredded provolone or mozzarella to the filling for extra gooey goodness.

Spicy Version: Add red pepper flakes to the sauce for a gentle kick.

Prosciutto Swap: Replace salami with thin prosciutto for a lighter, more refined version.

No-Egg Version: Skip the egg and add breadcrumbs and Parmesan for a more northern-style dish.

Slow Cooker: Brown the rolls first, then simmer in sauce for 6–7 hours on low.

SERVING SUGGESTIONS

• Comfort Food Base: Plate over spaghetti, creamy polenta, or my Nana’s mashed potatoes to soak up every bit of sauce.
  
• Veggie Side: Add a crisp green salad or roasted vegetables.
  
• Full Italian Spread: Serve braciola with baked ziti and Italian Wedding Soup.
  
• Dessert: Really kick things up by serving with homemade cannoli as an after-dinner treat.

BRACIOLE RECIPE FAQ

This Italian braciole recipe is more than just food, it’s legacy. My dad taught me that patience and good ingredients are the heart of Italian cooking.

The trick to tender beef braciole isn’t fancy equipment… it’s time. The longer it simmers, the softer it gets.

Papa always said, “You can’t rush love or sauce.” That’s why this version delivers restaurant-quality results right from your own kitchen.

TOOLS NEEDED

• Meat Tenderizer: For pounding steaks evenly.
  
• Large Skillet or Dutch Oven: Heavy-bottomed pan for browning and simmering.
  
• Butcher’s Twine: Keeps rolls tightly secured.
  
• Wooden Spoon: Ideal for stirring the sauce without scratching the pan.
  
• Tongs: For turning and transferring the stuffed meat.

Enjoy!

With love, from our simple kitchen to yours.

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Italian Braciole Recipe + Video

My Papa's Italian braciole recipe may take hours to cook, but that first bite is well worth the wait! It's the ultimate comfort food meal.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 6

Calories 742cal

Author Donna Elick

Ingredients

For the Braciole:

• 3 pounds top round steaks 6 steaks
• 3/4 pound sliced Genoa salami
• 1/2 cup chopped Italian flat leaf parsley plus more for garnish
• 1/2 cup chiffonaded fresh basil
• 6 hard-boiled eggs peeled
• 1/4 cup extra-virgin olive oil

For the Sauce:

• 1 small yellow onion chopped
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 1 28-ounce can San Marzano tomatoes, mashed or crushed
• 1 14-ounce can of water
• Small handful fresh basil leaves chopped
• 1 tablespoon chopped fresh oregano
• 2 dried bay leaves
• Salt and freshly ground black pepper to taste
• Pinch of sugar to balance acidity

Instructions

• Prepare the Steak: Place each of the 3 pounds top round steaks between two sheets of plastic wrap and pound out to about 1/4-inch thickness using a meat tenderizer.
• Assemble the Rolls: Lay 4–5 slices of 3/4 pound sliced Genoa salami down the center of each steak, stopping about 1/4 inch from the edges. Combine the 1/2 cup chopped Italian flat leaf parsley and 1/2 cup chiffonaded fresh basil, divide evenly among the steaks, and sprinkle over the salami. Place one of the 6 hard-boiled eggs in the center of each.
• Roll and Tie: Fold in the sides, roll tightly, and secure both ends with kitchen twine.
• Brown the Braciole: In a large skillet, heat 1/4 cup extra-virgin olive oil over medium heat. Brown the steak packets on all sides, then remove to a plate.
• Make the Sauce: Drain excess oil, leaving about 2 tablespoons and all browned bits. Sauté 1 small yellow onion until translucent. Add 4 cloves garlic and cook 1–2 minutes. Stir in 2 tablespoons tomato paste, 1 28-ounce can San Marzano tomatoes, mashed or crushed, 1 14-ounce can of water, Small handful fresh basil leaves, 1 tablespoon chopped fresh oregano, 2 dried bay leaves, Salt and freshly ground black pepper, and Pinch of sugar.
• Simmer: Nestle the braciole into the sauce, cover, and simmer gently for 1–2 hours, turning occasionally until the meat is fork-tender.
• Serve: Remove the twine, slice into thick rounds, and spoon sauce over top. Garnish with fresh parsley and serve with pasta or mashed potatoes.

Video

Notes

Make-Ahead Tips: You can prepare the rolls and sauce a day in advance. Store covered in the refrigerator and reheat gently on the stovetop before serving.

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

Freezing: Freeze in sauce up to 2 months; thaw overnight in the fridge before reheating.

Reheating: Warm in a skillet with a splash of water or broth to keep the sauce silky.

Extra Notes: This dish tastes even better the next day!! The flavors deepen overnight.

Nutrition

Serving: 1 | Calories: 742cal | Carbohydrates: 15g | Protein: 75g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 370mg | Sodium: 1710mg | Sugar: 8g | Fiber: 4g | Calcium: 161mg | Iron: 8mg

Originally published October 2021, updated and republished November 2025

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 Italian Braciole Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BUTTERFINGER BROWNIES

• A dessert lover’s dream: Chewy, creamy, crunchy layers in every bite.
  
• Sweet combo: Classic brownie meets Butterfinger candy explosion.
  
• Make-ahead and freezer-friendly: For easy entertaining!
  
• Foolproof: No special equipment required.
  
• Guaranteed hit: Perfect for bake sales, holidays, or midnight cravings!

Loaded Brownies

These Butterfinger brownies are what I call dangerous territory. I made them “for the neighbors,” but somehow half the pan never left the house.

Chad claims he was “testing for quality assurance,” and Munchkin just stood there grinning with chocolate on her cheek.

You know a dessert’s a winner when the spatula doesn’t even make it to the sink.

This loaded brownies recipe is pure indulgence. Fudgy brownie, creamy frosting, crunchy candy. The kind of dessert that earns you a reputation. Trust me, you’ll be the hero of every potluck from now on!

INGREDIENT NOTES

• Unsalted Butter: Always use real butter! It’s what gives these loaded brownies their rich flavor and dense, chewy texture.
  
• Cocoa Powder: Dutch-process or natural both work beautifully. Dutch gives a deeper, darker chocolate note.
  
• Honey Roasted Peanut Butter: Adds salty-sweet depth. If substituting creamy peanut butter, add 1 teaspoon of honey to mimic that flavor balance.
  
• Butterfingers: Freeze for 10–15 minutes before chopping for the cleanest cuts and crunchiest texture.
  
• Milk Chocolate Chips: Melt gently in 30-second bursts until smooth. Overheated chocolate can seize (harden and turn crumbly).
  
• Kosher Salt: Balances sweetness and enhances the chocolate and peanut butter flavor.
  
• Pure Vanilla Extract: Always use pure extract (not imitation) for the richest, most aromatic flavor.
  

VARIATIONS

Reese’s Remix: Swap Butterfingers for chopped Reese’s cups.

Nut-Free Version: Use sunflower seed butter and omit the candies.

Caramel Drizzle: Add caramel sauce between the frosting and chocolate layers.

Mocha Buzz: Add 1 tablespoon espresso powder to the brownie batter for depth.

Cookie Crunch: Swap candies for crushed Oreos, Chips Ahoy, or Nutter Butters.

Holiday Twist: Top with crushed pretzels and M&M’s for festive crunch.

Mini Brownie Cups: Bake in a mini muffin pan for bite-sized treats.

SERVING SUGGESTIONS

• Indulgent Treat: Top a square with a scoop of vanilla ice cream.
  
• Dessert Board: Pair this loaded brownies recipe with Snickers fudge and Golden Oreo truffles.
  
• Salty-Sweet Contrast: Sprinkle on a little flaky sea salt before the chocolate layer sets.
  
• Drink Pairing: Whip up a Costco Mocha Freeze or sip on a cozy mug of hot chocolate.

LOADED BROWNIE RECIPE FAQ

After testing countless brownie variations, I’ve learned that the secret is all about texture.

Melted butter creates chewiness, sugar gives that shiny top, and stopping the mixing at just the right moment keeps them fudgy.

Peanut butter frosting is whipped to perfection. The key is truly soft butter and high-speed mixing. The final chocolate layer seals in freshness and gives that candy-bar snap when you bite in.

This loaded brownie recipe is over-the-top, messy, and completely worth it.

TOOLS NEEDED

• 9×13 Baking Dish: Ideal for thick, chewy brownies.
  
• Parchment Paper: Ensures easy removal and perfect cuts.
  
• Stand Mixer: For light, creamy frosting.
  
• Offset Spatula: For smooth, even layers.
  
• Microwave-Safe Bowl: For melting butter and chocolate safely.
  
• Sharp Knife: Essential for chopping candy bars and slicing squares cleanly.

Enjoy!

With love, from our simple kitchen to yours.

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Loaded Brownies with Butterfinger Frosting Recipe

Loaded Brownies with chocolatey Butterfingers and a nutty frosting… sign me up! Level up your brownie game with my sweet candy brownies!

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 24 brownies

Calories 690cal

Author Donna Elick

Ingredients

Brownie Layer

• 1 cup unsalted butter
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 tablespoon pure vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 12- ounce bag Fun Size Butterfingers chopped
• 1 large Butterfinger bar for garnish

Toppings

• 1 cup unsalted butter room temperature
• 4 cups powdered sugar
• 15- ounce jar honey roasted peanut butter
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 2 –4 tablespoons milk as needed
• 6 ounces milk chocolate chips melted

Instructions

• Prep the Pan: Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper and set aside.
• Make the Brownie Batter: In a large microwave-safe mixing bowl, melt 1 cup unsalted butter completely. Add 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract, and 3 large eggs. Whisk until smooth and fully combined. Add 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt. Whisk until just combined. Do not overmix. Fold in half of the chopped Butterfingers.
• Bake: Pour the batter into the prepared dish and bake for 20–25 minutes, or until a toothpick comes out clean. Place the pan in the freezer to cool for about 15 minutes.
• Prepare the Frosting: Finely chop the remaining Butterfinger candy bars (or pulse them in a food processor until pea-sized). In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup unsalted butter, 15- ounce jar honey roasted peanut butter, 4 cups powdered sugar, 1 tablespoon pure vanilla extract, and 1/2 teaspoon kosher salt. Beat on medium speed until smooth and creamy, about 3 minutes. Stir in candy bar crumbs on low, then beat on medium speed until fluffy. If the frosting is too thick, add 2 –4 tablespoons milk, 1 tablespoon at a time until it’s thick but spreadable.
• Assemble the Brownies: Spread the frosting evenly over the cooled brownies. Pour melted 6 ounces milk chocolate chips over the top and spread with a spatula until smooth. Chop 1 large Butterfinger bar and sprinkle over the top for garnish.
• Serve: Chill for 10–15 minutes for clean slices. Serve and enjoy!

Notes

Make-Ahead Tips: You can bake the brownie layer up to 2 days ahead. Once cooled, wrap tightly in plastic wrap and store at room temperature. Prepare the frosting just before assembling for the freshest flavor.

Storage: Store finished brownies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. Bring to room temperature before serving for the best texture.

Freezing: Freeze the frosted brownies whole or sliced. Wrap tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw on the counter for 30–45 minutes before serving.

Re-Freezing: Not recommended once thawed. The frosting texture softens too much after a second freeze.

Bonus Tip: Warm individual brownies in the microwave for 10 seconds before eating. The frosting turns silky, and the chocolate layer gets just a little gooey… It’s like heaven!

Nutrition

Serving: 1 | Calories: 690cal | Carbohydrates: 82g | Protein: 9g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 312mg | Sugar: 64g | Fiber: 4g | Calcium: 47mg | Iron: 2mg

Originally published February 2015, updated and republished November 2025

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 Loaded Brownies with Butterfinger Frosting Recipe appeared first on The Slow Roasted Italian.

This Italian waffle cookie gets its name from the same word for pizza: pizze, which is Italian for flat or round. 

When you add the ending -elle (meaning small), then pizelle translates to “little pizza.” 

Don’t be fooled — there’s no marinara here! Keep reading to learn how to make Italian cookies at home, plus the secret to perfect pizzelles.

It’s one of those Italian recipes that you just know is from a family recipe that has been passed down from generation to generation. 

This classic Italian cookie is actually made using simple ingredients and is quite an easy recipe. 

A lot of people make this classic Pizzelle recipe during the holiday season, but I tend to make the crisp cookies whenever the craving hits.

This is what makes this easy Pizzelle recipe the best. You can whip it up in a jiffy. It’s a family favorite of mine, and I love to pair them with a hot cup of coffee. 

Pizzelle Cookies

These crispy Italian cookies are made with basic ingredients — flour, sugar, butter, and eggs — and are flavored with vanilla and anise. 

Most people have an instant love of pizzelle cookies the moment that they try them. 

Each of the cookies is shaped like a flat disc and can be stamped with a simple or intricate design, depending on the method used to make them. 

You might have seen a few different variations and patterns out there, but I use a special iron that gives me the same print for my Italian pizzelle cookie recipes, which you’ll see below. 

Different methods will also result in different textures, ranging from firm and crispy to soft and chewy. 

And the more that you make it, the more that you’ll find that perfect pizzelle texture, too! 

Add this pizzelle cookie recipe to your collection of Italian cookies along with tender Easter and wedding cookies or crunchy pignoli and fig cookies too!

They also pair beautifully on display with an authentic Italian cake!

Pizzelle Cookie Recipe Tips and Tricks

• Boost the flavor. Toast the anise seeds in a dry skillet on the stove, then crush with a mortar and pestle or spice grinder. This really brings out the flavor and aroma.
  
• Try different extracts. If the anise flavor (similar to black licorice) is too strong, leave out the seeds and swap the extract for almond extract, orange, or lemon extract instead.
  
  You can even add some lemon zest! Just be sure to still use the vanilla as that’s a must for these favorite cookies! 
  
• Get consistent shapes. Pizzelle batter is very thick and sticky, so it can be hard to transfer off of a spoon onto a waffle maker. 
  
  Instead, pipe the batter in a swirl with a large open tip (Wilton 1A) so it fills the whole section when pressed.
  
• Use the right tools! You’ll need a pizzelle maker to create the perfect designs.
  
• Cool on a wire rack. If you lay the hot cookies on a flat surface (or stack them), steam will get trapped underneath and prevent them from hardening properly.
  
  A cooling rack is key to get the perfect texture for this classic Italian pizzelle recipe. 

Italian Waffle Cookie Serving Suggestions

Pizzelle cookies are delicious on their own or topped with a variety of creams and spreads. A traditional Italian pizzelle can be served plain, or even with a little bit of powdered sugar on top. 

The first time you make it, enjoy them like they are – then you can try out all the different ways after that! 

Add a thin layer of hazelnut spread or your favorite jam, or sandwich cannoli cream between two cookies for an extra sweet treat.

A simple dusting of powdered sugar adds an elegant touch, while a dessert dip that tastes like truffles or smores will put these over the top!

You can also wrap warm cookies around a wooden cone or dowel to form cannoli shells or ice cream cones. 

(There are so many fun ways to change the flavor of these Italian Pizzelle cookies every single time!)  

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer
• Pizzelle Iron – They make specialty presses for pizzelles that create the perfect crisp cookie! You should be able to find a special Pizzelle iron online! 
• Round Biscuit or Cookie Cutter – It should be 5-inches in diameter to trim off the rough edges of your pizzelle cookies.

Pizzelle Cookies FAQ

Prep Ahead Instructions

Because this pizzelle recipe comes together so quickly, I highly recommend making your treats fresh.

That said, the dough can be made ahead of time and refrigerated for up to 3 days.

Wrap it tightly in plastic or keep it in an airtight container, then bring to room temperature on the counter before pressing.

How To Store Pizzelles

Allow cookies to cool completely, then transfer them to a storage bag or airtight container. They can be stacked as long as they are no longer warm.

Store at room temperature for 3 to 4 weeks or wrap them in a layer of plastic wrap and freeze for several months!

Enjoy!

With love, from our simple kitchen to yours.

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Pizzelle Recipe (Classic Italian Waffle Cookies)

Pizzelle cookies are delicate and crisp Italian waffle cookies flavored with anise. Make this Italian cookie recipe for a holiday dessert!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 5-inch pizzelles

Calories 193cal

Author Donna Elick

Equipment

• pizzelle waffle iron

Ingredients

• 3 large eggs room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon anise extract optional (SEE NOTE #2)
• 1 tablespoon anise seed ground (SEE NOTE #2)
• 1/2 cup unsalted butter melted and cooled
• 1 pinch salt
• 1 1/2 cups all-purpose flour

Instructions

• Heat pizzelle waffle iron while preparing the batter.
• Measure 1 tablespoon anise seed into a small saucepan. Heat over medium for about 1 minute, stirring regularly, until seeds are toasted. Transfer toasted anise seed to a pestle and grind with a mortar until finely ground.
• In a medium mixing bowl, beat eggs and sugar together until pale yellow and slightly thickened (about 3 minutes).
• Beat in melted butter, vanilla extract, ground anise seed, and anise extract, if using.
• Combine flour and a pinch of salt and add to the egg mixture. Toss in the ground anise seed and then mix everything together, just until combined. Batter will be very thick.
• Brush the waffle iron with a bit of melted butter if it is not a non-stick iron.
• Add 2 tablespoons of batter to each space on the pizzelle waffle iron. Use a piping bag with a large open tip (like tip 1A) to pipe a flatter, more widely distributed swirl of batter onto the iron.
• Close the iron and cook until the pizzelles are golden brown. Remove from iron.
• Use a 5” biscuit or cookie cutter to trim any excess batter from the embossed pizzelle shape.
• Allow pizzelles to cool completely. Dust with powdered sugar if desired.
• Store in an airtight container for up to 7 days or freeze for up to 1 month.

Notes

1. Some recipes use baking powder in their batter – this gives a slightly softer, thicker pizzelle. Add 2 teaspoons of baking powder with the flour and salt to try this method.
2. This recipe produces a crisp, thin cookie. The ground anise seed adds some texture and flavor. For even more anise flavor, use anise extract as well as the seed. Toasting the anise seed adds a nuttier fragrance to the spice. The difference is subtle and it is not necessary to toast the anise seed.
3. Two tablespoons of batter was about the right amount to fill out the full 5” pizzelle space. On a nonstick iron, it’s difficult to spread the batter as it is very thick and slides off the plate. A scoop in the center of the iron tends to spread unevenly (squishing out the front without fully covering the back of the space, for example). Piping a swirl of batter onto the plate turned out perfect pizzelles every time.

Nutrition

Serving: 1cookie | Calories: 193cal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 23mg | Sugar: 13g | Fiber: 1g | Calcium: 15mg | Iron: 1mg

Originally published April 2022, updated and republished November 2025

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 Pizzelle Recipe (Classic Italian Waffle Cookies) appeared first on The Slow Roasted Italian.

These easy teriyaki meatballs make a great appetizer or a simple dinner. You can even use them as a main dish and pair them with cauliflower rice! 

This delicious dinner is one of those new recipes that the whole family will love.  

I make this as one of my favorite appetizer recipes, but it’s also super simple to whip up as a family favorite dinner, too.  (and yes – you can totally make this for game day!) 

I love the flavor of the delicious homemade teriyaki sauce paired with the juicy, warm meatballs. 

Use this recipe as a quick meal or make a double batch so that you can enjoy the tender meatballs for leftover throughout the week. 

Are you ready for the full recipe? Let’s dive in – great flavor awaits! 

Saucy Teriyaki Meatballs

The real key to simple cooking these flavorful teriyaki meatballs is using the right ingredients. 

Measuring and making the meat mixture doesn’t take much time at all, so be sure that you measure and pay attention! 

When you are only using a handful of ingredients, getting the most bang for your buck is really important. 

I have been craving Asian flavors so much lately. You know the ones I mean: soy sauce, garlic, ginger, sesame, and scallions.

The homemade teriyaki meatballs sauce is incredible and only takes a few minutes.

Pretty much anything you add them becomes an amazing Asian inspired dish. My family is really crazy about meatballs! 

So I figured if I whipped up some delicious Teriyaki Meatballs, it would be a win for everyone. And was I ever right.

If you’ve been in the mood for more Asian inspired flavors, check out my Panda Express Broccoli Beef, it’s insanely good. 

Oh, and you aren’t going to want to forget my pork fried rice!

And don’t miss more 30-minute dinners like hamburger potato casserole or even 20 minute dinners like Tuscan chicken pasta!

Pineapple Teriyaki Meatballs Tips & Tricks

• Wet your hands to prevent sticking! Wet hands help the meatballs form better and crack less, and the meatball mixture won’t stick to your hands when rolling. 
  
• Don’t skip the breadcrumbs: Breadcrumbs help to bind the meat together and keep the meatballs from falling apart. 
  
  You can use fresh breadcrumbs made from toasted bread or dried panko breadcrumbs.
  
• Don’t overwork the meat: Overworking the meat can make the saucy meatballs tough. Mix the meat and other ingredients just until everything is evenly distributed.
  
• Let them rest: Let them rest in the teriyaki meatballs sauce for a few minutes before serving, so they can absorb some of the flavor.

Be sure to watch the video for our best tips on making Asian saucy meatballs! Look for it in the recipe card, at the bottom of this post.

Teriyaki Meatball Recipe Serving Suggestions

These pineapple teriyaki meatballs are great to eat alone, but they also go well in a wrap or sandwich.

You can serve them as an appetizer. Just insert a toothpick into each one and place them onto a serving platter.  

If you want to serve them for a main course, they’re fabulous over white or brown rice. To cut down on time, try my Instant Pot brown rice recipe.

Saucy Meatballs FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Teriyaki Meatballs (30 Minute Meal) + Video

Saucy Teriyaki Meatballs are bursting with flavor! This easy Asian meatball recipe comes together with just a few simple ingredients.

Course Appetizer, Main

Cuisine Asian

Method Oven, Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 323cal

Author Donna Elick

Equipment

• large skillet
• rimmed baking sheet
• skillet
• mason jars
• whisk

Ingredients

Meatball Ingredients

• 1 pound lean ground beef I used 88%
• 1 pound ground pork
• 1 cup Panko breadcrumbs
• 1/2 cup teriyaki sauce I used Soy Vay® Veri Veri
• 3 scallions thinly sliced (about 1/4 cup)
• 2 large eggs lightly beaten

Sauce Ingredients

• 1/2 cup teriyaki sauce
• 6 ounces pineapple juice
• 1 tablespoon cornstarch
• Optional: sesame seeds and additional scallions for garnish

Instructions

• Preheat oven to 400°F. Prepare a baking sheet by lining with parchment paper.
• In a large mixing bowl, combine all meatball ingredients. Mix well, do not over mix or you will have tough meatballs.
• Using a 1 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
• Bake for 10-12 minutes, until light golden brown and cooked through.
• Meanwhile in a 10" skillet, warm teriyaki sauce over medium heat. Combine pineapple juice and cornstarch in a resealable container.

  Cover and shake to combine. Add juice mixture to sauce. Whisk to combine. Cook on medium heat until sauce begins to thicken.
• Remove meatballs from oven and transfer to skillet. Toss meatballs in sauce. Serve and enjoy.

Video

Notes

If you lightly wet your hands the meatballs will form better and crack less.
These meatballs are amazingly flavorful without the sauce. If you are cutting back feel free to serve without the sauce. I have really enjoyed the meatballs without the sauce in veggie wraps.

Can be served as an appetizer or over rice or veggies for dinner.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 15g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 122mg | Sodium: 1522mg | Sugar: 8g | Fiber: 1g | Calcium: 49mg | Iron: 3mg

Originally published May 2016. Last updated and republished November 2025

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 Ever Teriyaki Meatballs (30 Minute Meal) + Video appeared first on The Slow Roasted Italian.

After the first forkful hits your tongue, you’ll understand why I say this is the “best ever baked ziti!” Made with minimal ingredients and you still get an explosion of flavor in every taste.

I just love the texture of the tender pasta with the perfect balance of cheese. It’s Italian food meets comfort food, and I’m here for it.

It’s one of my go-to recipes for the end of a long day, and I love the quick baking time. 

One of the great things about making this simple pasta dish is that you can pair it with a simple side salad and some garlic bread for a quick meal.

And you’ll likely have leftover baked ziti to eat the next day! Baked pasta for the win. 

For those nights when you don’t feel like cooking, be sure to try my lazy day mac and cheese. The whole family will be happy to devour it! Or check out all of my pasta recipes.

No meal is complete without some of my air fryer garlic knots or rosemary garlic bread, so you are going to want to check them out too.

This is one of my favorite pasta dish recipes. The layers of pasta paired with the sausage and cheese create the perfect extra flavor. 

I’ll go out on a limb and say that this is the best baked ziti recipe – and I think you’re going to agree! 

Pairing the cooked sausage with the homemade sauce and adding all the Italian seasoning…it’s making my taste buds crave it right now! Trust me – it’s an easy way to curb a craving. 

The good news is that this easy recipe really is one of the easiest dinners to make and one of the best things to serve your whole family for a hearty weeknight meal. It’s sure to be a huge hit! 

How To Make Easy Baked Ziti

It’s super easy to whip up this baked ziti recipe, even on busy weeknights.

Start off by browning the sausage. Add the tomatoes and let simmer to form the sauce.

Prepare the pasta and add the sauce. Mix together the ricotta, egg, and seasonings. Add in cheese and combine.

Add a layer of sauce in a casserole dish, then top with the pasta mixture. Repeat the process until everything has been added to the dish. 

Top with the rest of the cheese, cover, and bake for 20 minutes.

Broil to make the cheese bubbly and golden brown. Garnish with parmesan and parsley, then dig in.

Helpful Tips and Tricks

• Shred the cheese. I know it’s tempting to buy pre-shredded cheese, but if you want ooey, gooey, melty cheese you have to shred it yourself. 
  
  Store-bought has caking agents that will prevent it from melting correctly. You can use different types of cheese or any cheese mixture, too. 
  
  I prefer shredded mozzarella, but a shredded Italian cheese blend is a great option. 
  
• Prevent sticking. Before adding tin foil to the casserole, give the underside of a large baking dish a quick spritz of non-stick spray. It will help prevent the cheese from sticking to it.
  
• Meal prep is always an option. This easy baked ziti recipe makes a lot and the portions are large. 
  
  If you can’t eat it in one sitting, go ahead and add it to single-serving containers to grab for an easy lunch or dinner. (having leftovers to eat again is the best part!) 
  
• Too spicy? Tone down the spice by using regular Italian sausage instead of spicy for a low heat. 
  
  Or if you want it even hotter, add some red pepper flakes! You can add spice to take it to the next level, or lave it like it is. 
  
  The only thing to remember is that is you make it all spicy, you better be sure that everyone loves spice. 

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Easy Baked Ziti (Tried and True Family Recipe)

This easy baked ziti combines hot Italian sausage, fire-roasted tomatoes, pasta and lots of gooey cheese to give you the ultimate comforting dish!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 4 minutes minutes

Servings 12

Calories 655cal

Author Donna Elick

Ingredients

• 2 pounds hot Italian sausage removed from casings
• 29 ounces Hunt’s Fire Roasted Diced Tomatoes with Garlic 2 14.5 ounce cans
• 28 ounces crushed tomatoes
• 1 pound ziti pasta
• 16 ounce container whole ricotta cheese
• 1 large egg beaten
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon kosher salt
• 3/4 cup fresh grated Parmesan cheese (divided)
• 12 ounces fresh shredded mozzarella divided
• 4 ounces fresh shredded provolone divided
• Chopped fresh flat leaf Italian parsley (for garnish)

Instructions

• In a large skillet over medium-high heat, break apart and cook the sausage until cooked through. Drain most of the excess fat and return sausage to the pan.
• Add the diced tomatoes and crushed tomatoes to the cooked sausage. Stir to combine and bring to a simmer for 15-20 minutes.
• Meanwhile: boil pasta in salted water according to package directions. Cooked until just al dente (about 10 minutes), it will continue to cook in the oven.
• Drain pasta.
• In a large bowl combine ricotta, beaten egg, salt and pepper. Stir to combine, don’t ovemix. To keep the pasta creamy you do not want to break up all of the ricotta mixture.
• Then add half cup of the Parmesan cheese and half of the mozzarella (6 ounces) and half of the provolone (2 ounces) to the ricotta mixture. Stir to combine.
• Add the cheese mixture to the pot of pasta. Mix lightly.
• Ladle about 1 cup of sauce on the bottom of a large casserole dish. Then add about half of the pasta mixture. Smooth it out with a spatula and press it down in the dish. Add a few ladles of sauce over top.
• Add the remaining pasta. Smooth out the pasta. Add the remaining sauce over top, spread it out evenly and then sprinkle the remaining cheeses over top.
• Cover and bake at 375 for 20 minutes.
• Remove cover and broil until just lightly browned and bubbly (about 2-3 minutes).
• Garnish with fresh grated Parmesan cheese and chopped Italian flat leaf parsley.

Nutrition

Serving: 1 | Calories: 655cal | Carbohydrates: 40g | Protein: 33g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 127mg | Sodium: 1238mg | Sugar: 6g | Fiber: 3g | Calcium: 415mg | Iron: 3mg

Originally published September 2021, updated and republished November 2025

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 Easy Baked Ziti (Tried and True Family Recipe) appeared first on The Slow Roasted Italian.

New recipes like this are a must for an easy weeknight dinner. Not only do pasta dishes fill up the bellies of the family, but it makes getting dinner on the dinner table a breeze! 

And let’s not forget that a one-pot pasta recipe is perfect for fast and easy clean up, which is high on my list during a busy weeknight. 

What I love about this easy pasta recipe is that there are actually a lot of different ways that you can make this dish. 

You can add spicy Italian sausage, sweet Italian sausage, chopped onion, red pepper flakes, and anything else that you want to this delicious dinner. 

Flavor it to be a win for the whole family and to make it the perfect hearty meal. 

See the recipe card below for all the simple steps needed to make this sausage pasta skillet recipe. One of the best things about this recipe is that you might even have leftovers the next day! 

One Pot Sausage Pasta

I am constantly on the hunt for quicker and simpler ways to feed my family in a healthier way.  30-minute meals and one pot dinners are big around here.

Even Christmas dinner, which used to be an all-day affair, is now prepared in 30 minutes unless it’s made in a crockpot. 

Oh, my heavens.  This one pot pasta sausage is the perfect meal. Tomatoes, basil, ooey-gooey cheese, and sausage come together to create the perfect sauce for the linguine.

The best part? You literally toss all of the ingredients in a pot and everything cooks together. Add some fresh herbs and cheese at the end, then serve.  

It is so flavorful that Chad and I ate two bowls each.  Even Munchkin loved it, and I am sure you will too!

To see us make pasta with Italian sausage from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Linguine – You can substitute 1 pound of any dry pasta if needed. Fettucine and spaghetti are great options. 
  
  Just cook it to al dente… this Italian phrase means, “with a slight bite to it.” You want tender pasta, but not mushy. You could really use any type of pasta that you want for this one pot recipe. 
  
• Sausage – I prefer Italian sausage links, but you can use your favorite sausage meat. This one pot sausage pasta recipe is truly flexible!
  
  Andouille sausage is a fun twist, and I’m always a big fan of adding hot Italian sausage. Chicken sausage is another great option. 
  
  Keep leftover sausage for more easy dinners, like air fryer sausage and potatoes!
  
• Veggies – Use a yellow or sweet onion, whichever you have on hand, plus plenty of grape tomatoes.
  Cherry tomatoes are a great swap, and a medley will add some extra color!
  
• Fresh Basil – I always have plenty from my garden, but everyone may not have the same access. 
  
  You can always toss in baby spinach leaves, then season with dried basil to create a similar flavor. It’s one of those must use Italian herbs that add tons of flavor. 
  
• Liquid – Water works just fine, but using chicken broth or beef broth will add an immense boost of flavor!
  
  I always grab both at the grocery store and have them on hand for easy recipes like this. You could also use vegetable stock. 

Tips and Tricks to Make Perfect Pasta with Italian Sausage 

• Make prep a breeze!

All you need are 2 storage container lids to slice a handful of cherry tomatoes in half in seconds! 

Simply place the tomatoes on one lid, then place the other lid on top. The lips should be facing each other.

Press down on one lid to hold everything in place, then run a serrated knife between the lids. Voila!

• Cook fresh sausage links first.

If they are from the deli section of the store (near the lunch meat), then all you have to do is slice them first.

But if your sausages are from the meat counter, there’s an extra step to this recipe! Toss them on the grill or smoker, or cook them in a pan on the stove. 

Once they reach an internal temperature of 160-165°F, they’re done. Rest for a few minutes before slicing, then proceed with this Italian sausage pasta recipe.

• Grate a fresh wedge of Parmesan.

Trust me, it makes a HUGE difference in both flavor and texture. Pre-shredded parmesan tends to be waxy and a bit stiff — and please, don’t use the powdered stuff!

Instead, run fresh Parmesan over the smallest holes in your cheese grater (or use a microplane) for tiny, delicate shreds. 

These will melt seamlessly into your one pot Italian sausage pasta in seconds, creating the perfect bite!

Prep Ahead

• Slice sausage and veggies
• Remove stems from basil leaves
• Peel and slice garlic cloves
• Shred parmesan cheese

Serving Suggestions

One pot Italian sausage pasta is a wonderful meal on its own, loaded with noodles, meat, and veggies.

Add some garlic bread or breadsticks to round out your plate, or extra roasted veggies to fill you right up!

Finish it off with a creamy, fluffy no-bake cheesecake that chills in the fridge while you’re cooking everything else!

Kitchen Tools You Will Need

• 4 Quart Braising Pan – This is my favorite cookware to use for one-pot meals like this cheesy sausage pasta. The linguine fits completely inside without having to break it in half, so you can put the lid on.
• Tongs – I love this set of 3. I use every pair of them. They are so handy and grip amazingly well!

Storing and Reheating Italian Sausage Pasta

Allow the dish to cool, then transfer leftovers to an airtight container. Cheesy sausage pasta will keep for 3 to 4 days in the refrigerator.

Reheat pasta with Italian sausage on the stove over low to medium heat. Add a splash of water or broth for moisture, and stir frequently until evenly warmed.

One Pot Sausage Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

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One Pot Cheesy Sausage Pasta Recipe with Video

One Pot Sausage Pasta is ready in just 20 minutes. With plump tomatoes and plenty of fresh basil, it's a family favorite comfort food meal!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8

Calories 632cal

Author Donna Elick

Equipment

• dutch oven or other 6-8 quart pot

Ingredients

• 3 cups grape tomatoes cut in half and divided
• 1 large onion sliced
• 1 pound smoked Italian sausage links precooked and sliced into coins
• 20-30 basil leaves divided
• 4 garlic cloves sliced
• 1 pound dry linguine (See Notes)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 4 1/2 cups water or beef or chicken broth
• 1 cup fresh shredded Parmesan cheese

Instructions

• Set aside 1 cup halved tomatoes, 10 basil leaves, and all of the Parmesan cheese.
• Combine remaining ingredients in a 12-inch braising pan or Dutch oven over medium-high heat. Cover and bring to a boil. Once water is boiling, remove the cover and cook 7-9 minutes, or until pasta is al dente (with a bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking. The liquid will be mostly absorbed when pasta is finished cooking.
• Add cheese and toss to combine. Cheese may clump at first, but will melt into the sauce after a few minutes.  Toss in remaining tomatoes and basil before serving.

Video

Notes

1. Use your favorite sausage. I prefer Italian sausage links.
2. You can substitute 1 pound of any type of dry pasta for the spaghetti. Linguine and fettucine are great options. Just be sure to cook the pasta to al dente (meaning, with a slight bite to it).

Nutrition

Serving: 1 | Calories: 632cal | Carbohydrates: 63g | Protein: 28g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 1419mg | Sugar: 5g | Fiber: 4g | Calcium: 252mg | Iron: 2mg

Originally published March 2014. Updated and republished October 2025

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

The post One Pot Cheesy Sausage Pasta Recipe with Video appeared first on The Slow Roasted Italian.