WHY YOU’LL LOVE NOODLE SALAD WITH TUNA

• Classic deli-style flavor that everyone recognizes
  
• Perfect make-ahead pasta salad
  
• Creamy but still bright and fresh
  
• Great for potlucks, picnics, and BBQs
  
• One of those dishes that always disappears first

Tuna Pasta Salad

I love pasta salads. Honestly, I might love them a little too much. We have more than 40 pasta salad recipes on the site now!

Everything from the classic macaroni salads you grew up with to some seriously wild flavor combinations like Taco Pasta Salad, Hawaiian Pasta Salad, and even Po’ Boy Shrimp Pasta Salad.

But every once in a while, you just want a classic.

This tuna noodle salad is exactly that. Creamy, tangy, and packed with that old-school deli flavor that somehow feels familiar the first time you taste it.

It’s simple, satisfying, and exactly the kind of salad that shows up at picnics, potlucks, and family gatherings… and somehow disappears faster than everything else on the table.

For more easy sides for the summer try our best salad recipes, they’re easy, healthy, and packed with flavor!

INGREDIENT NOTES

• Cellentani Pasta: The spiral shape holds the dressing beautifully and gives every bite great texture. This is my favorite pasta shape. I especially love it in pasta salads and mac and cheese!
  
• Tuna Packed in Water: Keeps the salad lighter and lets the dressing stay creamy instead of oily.
  
• Baby Dill Pickles: Bring brightness and crunch that balances the creamy dressing.
  
• Red Onion: Adds a sharp bite that cuts through the richness.
  
• Celery Salt: The secret ingredient that gives this noodle salad with tuna its classic deli flavor.

VARIATIONS

Cheddar Tuna Salad: Mix a handful or two of shredded cheddar cheese.

Peas & Tuna Version: Stir in 1 cup of frozen peas. No need to thaw first.

Celery Crunch: Add diced celery to tuna pasta salad for extra texture.

Lemon Herb: Increase the amount of lemon juice and add extra fresh dill.

Spicy Kick: Add a dash of hot sauce or cayenne pepper.

SERVING SUGGESTIONS

• Perfect for summer BBQ spreads.
  
• Serve alongside burgers or grilled chicken.
  
• Pair with sandwiches for an easy lunch.
  
• Bring cold tuna pasta salad and a classic Caesar salad to potlucks and picnics.
  
• Add a side of fresh fruit or corn on the cob.

TUNA PASTA SALAD RECIPE FAQ

The key to a great pasta salad is balance.

You want creamy dressing, but you also need bright elements to keep it from feeling heavy. That’s where the lemon juice, pickles, and red onion come in… they wake everything up and keep the tuna pasta salad tasting fresh.

Rinsing the pasta under cold water also matters more than people think.

It stops the cooking immediately and cools the pasta quickly, so the dressing stays thick instead of getting absorbed too quickly.

And letting the salad chill before serving? That’s when the flavor really settles in.

TOOLS NEEDED

• Large Pot & Colander: For boiling and draining the pasta.
  
• Chef’s Knife: To chop the pickles and onions, and slice the tomatoes.
  
• Mixing Bowls: One for the dressing, then another to toss everything together.
  
• Whisk: Ensures a smooth and creamy dressing.
  
• Rubber Spatula or Large Spoon: For easy mixing.

Enjoy!

With love, from our simple kitchen to yours.

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Tuna Pasta Salad

Tuna Pasta Salad is packed with deli-counter flavor, with crisp pickles, red onions, and a creamy, tangy dressing. One of my favorites!

Course Side Dish

Cuisine American

Method Mixed, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 200cal

Author Donna Elick

Ingredients

• 1 pound cellentani pasta uncooked
• 10 ounces tuna in water drained
• 1 cup grape tomatoes (about 5 ounces), halved
• 1/2 cup baby dill pickles diced (about 3 pickles)
• 1/2 cup red onion diced

Dressing

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1 1/4 teaspoons celery salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon granulated sugar

Garnish

• 1 teaspoon fresh dill chopped
• Kosher salt and fresh ground black pepper

Instructions

• COOK PASTA: Bring a large pot of salted water to a boil. Add 1 pound cellentani pasta and cook according to package directions until al dente, about 10 to 11 minutes. Drain and rinse under cold water to stop the cooking. Set aside to cool.
• MAKE DRESSING: In a medium bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lemon juice, 1 1/4 teaspoons celery salt, 1/4 teaspoon fresh ground black pepper, and 1 teaspoon granulated sugar until smooth and creamy.
• COMBINE SALAD: In a large bowl, add the cooled pasta, 10 ounces tuna in water, 1 cup grape tomatoes, 1/2 cup baby dill pickles, and 1/2 cup red onion. Pour the dressing over the mixture and gently toss until everything is evenly coated.
• CHILL: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
• GARNISH AND SERVE: Sprinkle 1 teaspoon fresh dill over the salad. Taste and season with Kosher salt and fresh ground black pepper if needed. Serve chilled.

Video

Notes

Make-Ahead: This pasta salad can be made up to 24 hours in advance. Stir before serving and add a spoonful of mayonnaise if it seems dry.

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

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

Freezing: Freezing is not recommended because the mayonnaise dressing may separate after thawing.

Ingredient Tip: Tuna packed in water keeps the salad light and fresh. Drain it well so the dressing stays thick and creamy.

Nutrition

Serving: 1 | Calories: 200cal | Carbohydrates: 3g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 650mg | Sugar: 2g | Fiber: 1g | Calcium: 25mg | Iron: 1mg

Originally published April 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.

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WHY YOU’LL LOVE THIS MOONS OVER HAMMY SANDWICH

• Classic diner comfort food at home
  
• Ready in just 20 minutes
  
• Buttery, crisp bread with melty cheese
  
• Loaded with eggs and ham
  
• Perfect for breakfast, brunch, or breakfast-for-dinner

Moons Over My Hammy

If you’ve ever eaten at Denny’s late at night, you probably know exactly what this sandwich is.

Moons Over My Hammy has been one of those iconic diner orders forever. It’s simple… just eggs, ham, cheese, and toast. But somehow it hits every comfort food note at once.

Chad and I have always loved recreating restaurant favorites at home, and this one was a no-brainer.

It’s fast, it’s hearty, and it tastes just like the diner version when you get the toast perfectly golden and the cheese melted into the ham.

Sometimes the best recipes aren’t complicated. They’re just really good sandwiches.

INGREDIENT NOTES

• Sourdough Bread: Adds structure and flavor while holding up to the fillings.
  
• American Cheese: Melts into the eggs for that creamy, nostalgic texture.
  
• Swiss Cheese: Pairs beautifully with the ham and adds that classic diner flavor.
  
• Thin Sliced Ham: Heats quickly and layers perfectly in the Moons Over Hammy sandwich.
  
• Salted Butter: Creates that irresistible golden crust on the bread.

VARIATIONS

Double Cheese: Add extra Swiss for a richer sandwich.

Bacon Version: Swap the ham for crispy strips of bacon.

Spicy Kick: Add sliced jalapeños or a dash of hot sauce.

Richer Flavor: Whisk a little milk or cream into the eggs before scrambling.

Add a Spread: Smooth a thin layer of mayonnaise on the inside of the bread slices for moisture.

Breakfast Melt: Layer sautéed onions or mushrooms between the eggs and ham.

Texas Toast Style: Use thick slices of Texas Toast instead of sourdough.

SERVING SUGGESTIONS

• Add crispy hash browns and fresh fruit on the side.
  
• Serve with hot coffee or orange juice.
  
• Pair a Moon Over My Hammy with pancakes or waffles.
  
• Cook several at once on a griddle for brunch crowds.

MOON OVER MY HAMMY FAQ

The key to a great diner sandwich is timing, and the Denny’s Moons Over My Hammy is no different.

Bread should toast slowly in butter so it becomes deeply golden without burning, while the cheese melts just enough to bind everything together.

Cooking the eggs gently over medium-low heat keeps them soft and creamy instead of dry.

Once the sandwich comes together, that warm egg layer acts almost like a sauce, bringing the whole thing together.

It’s a simple technique… but it makes a big difference.

TOOLS NEEDED

• Large Skillet or Griddle: For melting the cheese onto the toasted bread.
  
• Nonstick Skillet: To scramble the eggs.
  
• Silicone Spatula: Gently stirring while scrambling.
  
• Mixing Bowl: For whisking the eggs.

Enjoy!

With love, from our simple kitchen to yours.

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Moons Over My Hammy (Denny’s Copycat Breakfast Recipe)

Moons Over My Hammy is a scrumptious restaurant favorite with eggs, ham, and cheese. This Denny's breakfast sandwich recipe is SO easy!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 687cal

Author Donna Elick

Equipment

• medium skillet
• large skillet
• medium mixing bowl
• whisk

Ingredients

• 5 tablespoons salted butter softened and divided
• 8 large eggs
• 8 slices sourdough bread or artisan bread
• 4 slices Swiss cheese (about 4 ounces)
• 4 slices American cheese (about 4 ounces)
• 16 slices thin deli ham (about 8 ounces)

Instructions

• COOK EGGS: Melt 1 of the 5 tablespoons salted butter in a medium nonstick skillet over medium-low heat. In a bowl, whisk 8 large eggs until well combined. Pour eggs into the skillet and cook over medium-low heat, gently stirring with a silicone spatula to bring cooked eggs from the edges toward the center. Cook until the eggs are softly scrambled and no liquid egg remains, about 3 to 4 minutes. Remove from heat and set aside.
• BUTTER BREAD: Spread the remaining 4 tablespoons salted butter evenly over one side of each of the 8 slices sourdough bread.
• TOAST BREAD: Heat a large nonstick skillet or griddle over medium heat. Place the bread slices buttered side down in the skillet.
• ADD CHEESE AND HAM: On 4 slices of the 8 slices sourdough bread or artisan bread, place 1 slice of the 4 slices Swiss cheese and top each with 4 of the 16 slices thin deli ham. On the remaining 4 slices of bread, place 1 slice American cheese.
• MELT AND TOAST: Cook the bread until golden brown and toasted, about 2 to 3 minutes. The cheese should be melted and the ham warmed through.
• ADD EGGS: Divide the scrambled eggs evenly among the slices topped with 4 slices American cheese.
• ASSEMBLE SANDWICHES: Place the ham and Swiss halves on top of the egg halves to form 4 sandwiches. Serve with the eggs on top and the ham on the bottom, just like the diner classic.

Notes

Make-Ahead: You can cook the scrambled eggs up to 1 day ahead. Store in the refrigerator and reheat gently before assembling the sandwiches.

Storage: Store leftover sandwiches wrapped tightly in the refrigerator for up to 2 days.

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

Freezing: Wrap assembled sandwiches tightly in foil and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Deli-style thin sliced ham works best because it heats quickly and layers easily on the sandwich.

Nutrition

Serving: 1 | Calories: 687cal | Carbohydrates: 2g | Protein: 45g | Fat: 54g | Saturated Fat: 26g | Cholesterol: 516mg | Sodium: 1966mg | Sugar: 1g | Fiber: 0.01g | Calcium: 439mg | Iron: 3mg

Originally published October 2022, 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 Moons Over My Hammy (Denny’s Copycat Breakfast Recipe) appeared first on The Slow Roasted Italian.

Chocolate Covered Bananas

Toddlers and sprinkles seem to go hand-in-hand. I mean, any food must taste a million times better when it’s covered in a rainbow!!

Once I discovered chocolate covered frozen bananas, I knew I could make Munchkin’s sprinkle dreams come true.

In fact, they made an appearance at her Elmo Birthday Party — and they were a huge hit!

I ended up cutting them into smaller bites because when you have an entire food TENT, guests will want to try a little bit of everything.

The secret to success is my homemade Magic Shell. The coating is crispy but not too thick, and so much easier to bite into than straight melted chocolate.

Once they’re dipped, you can coat chocolate covered bananas in just about anything you’d like! Munchkin always helps me, and we have such a blast together.

Try ice cream bread or my eggless funfetti cookie dough dip next for even more sprinkle fun!!

Ingredient Notes and Substitutions

• Bananas – Be very careful when choosing fruit for this chocolate covered frozen bananas recipe. Look for completely yellow peels (absolutely no green) with at most a few brown freckles.
  
  It’s important that the bananas are firm so they don’t fall apart when adding the popsicle stick, but you also want them to be fully ripe so they are sweet.
  
• Milk Chocolate Chips – Yes, bananas are sweet, but they tend to become less sweet when frozen. So you want to give them a little extra help!
  
  We’ve had great success with milk and white chocolate chips, though semi-sweet should work in a pinch. Dark chocolate is often too bitter for littles, so only use it if you know they’ll like it.
  
• Coconut Oil – Keeps the melted chocolate smooth and silky and helps it to harden faster. Use refined coconut oil for a neutral taste or unrefined for added coconut flavor.
  
  It’s fine if the oil is in its solid state — it will melt along with the chocolate chips!
  
• Sprinkles – Jimmies (the long skinny kind) are easiest to bite into when frozen without hurting your teeth, though nonpareils (the tiny round ones) are a close second.
  
  There are also tons of options throughout the year for flat designs, usually for different holidays — see what fun shapes you can find!

How to Make Frozen Chocolate Covered Bananas

• Prep the bananas.

Remove the peels and any stringy bits, then place all of the bananas on a cutting board. Slice them in half to make two evenly-sized segments — meaning banana halves, not long, skinny pieces.

Carefully push a popsicle stick through the cut side about halfway into the banana.

Try not to poke through the sides! If you do, that’s okay. Just pull back on the stick a little and try again.

Lay each banana popsicle on a baking sheet and freeze for at least 15 minutes up to a few hours.

• Dip in melted chocolate.

While the fruit is in the freezer, melt the chocolate chips and coconut oil together in the microwave.

Heat for 30 seconds at a time, stirring after each, until the chips are almost melted. Then, give it all a really good stir until the mixture is silky and smooth.

Pour the melted chocolate into a tall mason jar. A drinking glass or vase would work too — anything that’s a bit taller than the bananas.

There does need to be some room at the top, or the chocolate will spill over the sides when dipping.

Then, lower the banana pops one at a time into the chocolate!

• Coat them in your favorite toppings.

Spread the toppings onto a large plate, platter, or wide bowl. This makes it so much easier to coat the chocolate covered bananas quickly and evenly.

I usually roll with one hand, holding onto the stick, while using the other hand to push the toppings over the fruit. You can also slowly twirl the stick while sprinkling the toppings over the top.

As soon as they’re coated, place them back on the baking sheet and freeze until set.

Prep Ahead

• Freeze bananas with popsicle sticks
• Add toppings to plates or bowls

What You’ll Need for This Recipe

• Baking Sheets – If you’re making a big batch of frozen chocolate covered bananas (and have room in your freezer!), try using full-size jelly roll pans.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Popsicle Sticks – Look for ones labeled “food-grade” or “food-safe” — they’re treated differently than the kind you use for crafts.
• Mason Jar – I absolutely love these and use them for storing, prepping, drinking glasses, and especially canning.

Topping Ideas

Sky’s the limit when it comes to toppings, and each can add a new texture or flavor to your chocolate covered frozen bananas!

• Chopped Nuts: Try peanuts, macadamia nuts, almonds, pistachios, or hazelnuts
• Shredded Coconut: For a tropical flair! Use sweetened or unsweetened.
• Freeze-Dried Fruit: Crush dried raspberries or strawberries for a pop of color and tart flavor.
• Candy Bits: Chop up toffee, M&Ms, or candy canes.
• Mini Chocolate Chips: Double chocolate deliciousness!
• Crushed Cookies: Store-bought will be best. Try Oreos, Chips Ahoy, Sandies, Circus Animals…
• Breakfast Cereal: Crush up Fruity Pebbles, Trix, Cap’n Crunch, and more!
• Flakey Sea Salt: Adds an elegant touch and a salty contrast.
• Granola: I love my homemade recipe, but any will do! Chop any dried fruit into tiny pieces.

Storing Chocolate Covered Frozen Bananas

Once everything is set, transfer your treats to an airtight container. Add a piece of parchment or wax paper between layers so nothing sticks together.

Keep frozen chocolate covered bananas towards the back of the freezer and enjoy within 3 months.

Chocolate Covered Bananas FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Frozen Chocolate Covered Bananas

Chocolate Covered Bananas are a fun and easy treat to make for parties or an afternoon snack! Make them at home with 3 simple ingredients.

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

Freeze 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 188cal

Author Donna Elick

Equipment

• mixing bowls

Ingredients

• 6 bananas
• 2 cups milk chocolate chips about 12 ounces
• 1/4 cup refined coconut oil
• Toppings of choice: sprinkles chopped nuts, shredded coconut, mini M&M’s, mini chocolate chips, or crushed candies

Instructions

• PREP BANANAS: Peel 6 bananas and cut each banana in half crosswise to create 12 pieces. Insert a popsicle stick halfway into the cut end of each banana half, being careful not to push through the side.
• FREEZE BANANAS: Place the banana halves on a parchment-lined baking sheet. Freeze for 15 minutes so the bananas firm up before dipping.
• MELT CHOCOLATE: In a microwave-safe bowl, combine 2 cups milk chocolate chips and 1/4 cup refined coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is almost fully melted. Stir until smooth.
• PREP TOPPINGS: Pour your chosen toppings into shallow bowls or plates so they are ready for dipping.
• DIP BANANAS: Holding the popsicle stick, dip each frozen banana into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off.
• ADD TOPPINGS: Immediately roll or sprinkle the chocolate-coated banana in your prepared toppings.
• FREEZE TO SET: Return the coated bananas to the baking sheet and freeze for about 30 minutes, or until the chocolate is firm.
• SERVE: Enjoy immediately or keep frozen until ready to serve.

Notes

Make-Ahead: These can be made up to 2 days in advance and stored in the freezer until ready to serve.

Storage: Store frozen bananas in an airtight container or freezer bag for up to 2 weeks.

Reheating: Not applicable. Serve frozen.

Freezing: Keep the bananas frozen until serving so the chocolate stays firm and the bananas hold their shape.

Ingredient Tip: Refined coconut oil melts smoothly and does not add coconut flavor. Use unrefined coconut oil if you prefer a light coconut taste.

Nutrition

Serving: 1 | Calories: 188cal | Carbohydrates: 26g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 8mg | Sugar: 18g | Fiber: 2g | Calcium: 3mg | Iron: 1mg

Originally published August 2013, 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 Frozen Chocolate Covered Bananas appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BONELESS PORK CHOPS IN AIR FRYER

• Crispy, caramelized exterior
  
• Juicy, tender center
  
• Ready in under 25 minutes
  
• Bold herb rub with sweet balance
  
• Reliable, repeatable results

Air Fryer Pork Chops

Pork chops get a bad reputation. And honestly? It’s usually deserved. They get overcooked. They get dry. They get forgotten in the back of the fridge.

But thick-cut pork chops in the air fryer? That’s a different story.

The brown sugar in the rub melts and caramelizes just enough to create that savory-sweet crust. The herbs wake everything up.

And cooking them to 145°F (and not a minute more!) is what keeps these air fryer pork chops juicy instead of chewy.

Thickness matters. Temperature matters. Resting matters. Do those three things, and suddenly pork chops aren’t boring. They’re dependable.

And when dinner is on the line, dependable always wins.

INGREDIENT NOTES

• Thick-Cut Boneless Pork Chops: Aim for 1½ to 2 inches thick for best juiciness.
  
• Light Brown Sugar: Helps create caramelization and balances savory herbs.
  
• Dried Thyme & Oregano: Bring earthy depth that pairs beautifully with the natural pork flavor.
  
• Garlic & Onion Powder: Build flavor without overpowering.
  
• Extra Virgin Olive Oil: Helps the rub adhere and promotes browning. Avocado oil is a good substitute.

VARIATIONS

Spicy Sweet: Add ½ teaspoon of cayenne to the rub.

Maple Swap: Replace the brown sugar with maple sugar.

Smoky: Add 1 teaspoon of smoked paprika to the mix.

Italian Style: Include freshly grated Parmesan in the rub.

BBQ Finish: Brush BBQ sauce lightly over each pork chop in the air fryer during the last 2 minutes.

SERVING SUGGESTIONS

• Pair with our Honey Glazed Air Fryer Carrots.
  
• Serve over garlic mashed potatoes or with cheesy Potatoes au Gratin.
  
• Add a crisp side salad with our Balsamic Vinaigrette.
  
• Slice air fryer pork chops and serve over rice bowls.
  
• Pair with roasted green beans for a simple plate.

AIR FRYER BONELESS PORK CHOPS FAQ

Pork chops come from the loin, which is a lean cut of meat. And that means it dries out quickly if overcooked.

The key to the juiciest air fryer boneless pork chops is pulling them at 145°F and allowing them to rest. During that rest, carryover heat finishes cooking gently while juices redistribute throughout the meat.

Brown sugar in the rub helps with surface browning and creates a subtle crust under high air fryer heat.

Proper spacing in the basket allows hot air to circulate, which prevents steaming and promotes even caramelization.

This recipe isn’t complicated. It’s controlled heat and attention.

TOOLS NEEDED

• Air Fryer: Basket style preferred.
  
• Instant-Read Thermometer: Essential for perfect doneness.
  
• Small Mixing Bowl: For making the dry rub.
  
• Paper Towels: To pat dry the pork before adding the rub.
  
• Tongs: For safely flipping boneless pork chops in air fryer.

Enjoy!

With love, from our simple kitchen to yours.

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Air Fryer Pork Chops

These boneless Air Fryer Pork Chops come out tender and juicy with a smoky-sweet brown sugar herb rub. Simple, flavorful, and so easy!

Course Main

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 315cal

Author Donna Elick

Ingredients

• 4 thick-cut boneless pork chops about 1 ½ to 2 pounds total
• 2 tablespoons extra virgin olive oil

FOR THE RUB

• 2 tablespoons light brown sugar
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon dried thyme

Instructions

• PREHEAT AIR FRYER: Preheat the air fryer to 400°F for 5 minutes.
• PREP PORK: Pat the 4 thick-cut boneless pork chops dry with paper towels.
• OIL: Drizzle 2 tablespoons extra virgin olive oil evenly over the pork chops and rub to coat all sides.
• MIX RUB: In a small bowl, combine 2 tablespoons light brown sugar, 1 tablespoon dried oregano, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon kosher salt, 1 teaspoon fresh ground black pepper, and 1 tablespoon dried thyme. Stir well.
• SEASON: Sprinkle about 1 tablespoon of the rub mixture onto each pork chop, pressing gently to adhere and coating all sides evenly.
• COOK: Lightly spray the air fryer basket with oil. Place pork chops in a single layer with space between them. Air fry at 400°F for 14 to 17 minutes, flipping halfway through, until the internal temperature reaches 145°F.
• REST: Transfer pork chops to a plate and let rest for 5 minutes before serving.
• SERVE: Garnish with fresh thyme if desired.

Video

Notes

Thickness Matters:
1 ¼-inch pork chops cook in about 14 minutes.
1 ¾-inch pork chops cook closer to 17 minutes.

Internal Temperature: Pork is done at 145°F. Remove slightly early to prevent overcooking.

Rub Yield: This rub recipe generously coats 4 thick chops. If using thinner chops, you may have a little leftover.

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

Reheating: Reheat in a 350°F air fryer for 3 to 4 minutes.

Nutrition

Serving: 1 | Calories: 315cal | Carbohydrates: 11g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 1814mg | Sugar: 6g | Fiber: 2g | Calcium: 69mg | Iron: 3mg

Originally published August 2020, updated and republished March 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 Air Fryer Pork Chops + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE COOKIE SHEET EGGS

• Feeds 12 at once… no flipping, no batches
  
• Perfect for meal prep
  
• Fluffy texture with golden edges
  
• Customizable with your favorite mix-ins
  
• Slices cleanly and reheats beautifully

Sheet Pan Eggs

I love a party. I love a full house. I love people standing around the kitchen island with coffee in their hands, plates balanced, talking over each other.

And if I’m hosting? I don’t want to be stuck at the stove flipping eggs one by one while everyone else is already digging in. That’s exactly why I make these.

While quiches and frittatas are perfect for a weekend morning or brunch with friends, they aren’t the best for larger crowds. Unless you want to juggle making several at a time, that is!

Sheet pan eggs let me feed everyone in one sitting without the chaos. One big pan. One bake. Twelve thick, fluffy squares that slice clean and look like I planned ahead… even if I didn’t.

They’re hearty, they’re satisfying, and they hold beautifully on a brunch table while everything else comes together. When you love cooking for people, you learn quickly that efficiency matters.

And this sheet pan eggs recipe? It lets me host and actually enjoy it. Which is the whole point!

Like eggs with toast? Combine them for another incredibly easy sheet pan breakfast: egg in a hole!

INGREDIENT NOTES

• Large Eggs: Whisk just until blended, which is easier when they’re at room temp. Overmixing can make the texture rubbery.
  
• Half-and-Half: Adds richness and keeps the eggs tender. If it’s not available at your store, mix together ¼ cup milk with ¼ cup heavy cream.
  
• Sharp Cheddar: Freshly shredded melts smoother and tastes better.
  
• Ham: Diced small for even distribution. Ask for thick slices from the deli counter or use up holiday leftovers!
  
• Spinach: Roughly chopped so it disperses evenly without clumping. Don’t forget to rinse and dry it really well. Even “ready to eat” bags will have hidden dirt and grit sometimes. 

VARIATIONS

Bacon & Cheddar: Use cooked, crumbled bacon instead of diced ham.

Veggie Loaded: Swap ham for sautéed mushrooms, bell peppers, and onions.

Southwest Style: Add diced green chiles and Pepper Jack cheese.

Italian Twist: Use mozzarella and cooked Italian sausage.

Crustless Quiche Lorraine: Elevate the flavors with bacon, Gruyère or Swiss cheese, and a pinch of nutmeg.

SERVING SUGGESTIONS

• Pair with crispy bacon or breakfast sausage.
  
• Serve alongside Sheet Pan Pancakes for a full brunch spread.
  
• Add fresh fruit, granola, and toast for balance.
  
• Tuck slices of cookie sheet eggs into breakfast sandwiches.
  
• Serve with our Light and Fluffy Buttermilk Waffles or Crispy Breakfast Potatoes for a weekend brunch board.

BAKING SHEET EGGS FAQ

Egg texture is all about heat control. Baking at 350°F allows the proteins in the eggs to set gently instead of tightening too quickly. That’s how you avoid that rubbery, overcooked texture.

The half-and-half adds fat to baking sheet eggs, which keeps them soft and slightly custardy instead of dry. And tapping the pan before baking releases air bubbles, helping the surface cook evenly.

Let them rest before slicing. Carryover heat finishes the center and makes clean squares possible.

Baking sheet pan eggs in the oven comes down to simple technique. But it makes breakfast feel effortless.

TOOLS NEEDED

• 13 x 18-inch Rimmed Sheet Pan: This sheet pan eggs recipe feeds a crowd!
  
• Large Mixing Bowl: Plenty of room for mixing everything in.
  
• Whisk: A hand mixer at low speed works too.
  
• Rubber Spatula: Gently distributes the ham, eggs, and cheese into the eggs.
  
• Sharp Knife or Bench Scraper: For clean and easy slicing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

Easy Mexican Breakfast Casserole Recipe + Video

Baked Egg Casserole + Video

Sausage Egg and Cheese Breakfast Sliders + Video

Crockpot Breakfast Casserole (Overnight Recipe)

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Sheet Pan Eggs

These Sheet Pan Eggs are loaded with classic omelet fillings for a hearty dish that isn’t too heavy. Just mix everything together and bake!

Course Breakfast

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 23 minutes minutes

Total Time 28 minutes minutes

Servings 12

Calories 180cal

Author Donna Elick

Ingredients

• 18 large eggs
• 1/2 cup half and half
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 12 to 16 ounces diced ham about 2 cups
• 1 1/2 cups sharp cheddar cheese freshly shredded
• 1 cup chopped fresh spinach packed
• chopped fresh chives optional, for garnish

Instructions

• Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit. Liberally grease a 13 x 18-inch half sheet pan with oil (flavorless cooking oil or non-stick spray), ensuring the edges and corners are well-coated to prevent sticking.
• Prepare the Egg Mixture: In a large mixing bowl, combine the 18 large eggs, 1/2 cup half and half, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Break the yolks with a fork, then whisk or use electric mixers to blend the ingredients until well combined. Avoid overmixing.
• Add Mix-Ins: Stir the 12 to 16 ounces diced ham, 1 1/2 cups sharp cheddar cheese, and 1 cup chopped fresh spinach into the egg mixture.
• Pour and Bake: Pour the egg mixture into the prepared baking sheet, spreading it evenly. Bake in the preheated oven for 23 to 27 minutes, or until the eggs are set and no longer jiggly in the center.
• Cool and Serve: Allow the eggs to cool for a few minutes before slicing them into 12 squares. Garnish with chopped fresh chives, if desired. Serve as-is, or use for breakfast sandwiches, wraps, or pair with toast, avocado, or fresh fruit.

Notes

Pan Preparation: Eggs can stick to the pan if it’s not greased thoroughly. For best results, use a generous amount of spray oil or line the pan with parchment paper, ensuring it covers the sides and corners.

Cheese: Freshly shredded cheese melts better and creates a creamier texture. Avoid pre-shredded cheese, which contains anti-caking agents.

Vegetarian Option: Omit the ham for a vegetarian version.

Storage: Store individual squares in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 2 months.

Nutrition

Serving: 1 | Calories: 180cal | Carbohydrates: 1g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 297mg | Sodium: 511mg | Sugar: 1g | Fiber: 0.1g | Calcium: 156mg | Iron: 1mg

Originally published March 2025, updated and republished March 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 Sheet Pan Eggs appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE AIR FRYER HOMEMADE FRIES

• Crispy without deep frying
  
• Fluffy interior every time
  
• Perfectly seasoned and customizable
  
• That double-temperature trick makes all the difference
  
• Better than frozen… and that’s saying something

Air Fryer French Fries Recipe

We don’t do anything halfway around here. I am either all in or all out… there is no middle setting.

So when we got our air fryer seven years ago, I already knew what was coming. We were not going to be the family that only reheated frozen fries and called it a day.

If this machine was moving into my kitchen, we were making the best fries from scratch in it. Period.

And that meant testing. Soaking. Drying. Playing with temperatures. Running batch after batch until we figured out how to get that golden, crisp exterior and fluffy center without deep frying.

Because fries aren’t optional around here. They’re serious business.

And once we nailed this method — the soak, the dry, the double temperature — everything clicked. That’s when the fry obsession really took off.

Red Robin copycats. Sweet potato. Zucchini. Polenta. Apple. You name it.

Or even our unique Beef Tallow French Fries that are fried in beef fat the old-fashioned way for an unbeatable flavor and crunch!

But this air fryer French fries recipe? This is where it started.

INGREDIENT NOTES

• Russet Potatoes: High starch = fluffy centers and crisp exteriors. Don’t swap these for waxy potatoes.
  
• Extra Virgin Olive Oil: Just enough to coat and promote browning.
  
• Kosher Salt: Season before cooking to lock in flavor, then after cooking too for that final pop.
  
• Garlic & Onion Powder: Subtle depth without overpowering the potato.

VARIATIONS

Parmesan Garlic: Toss hot fries with grated Parmesan and fresh parsley.

Cajun Style: Add Cajun seasoning before cooking homemade fries in the air fryer.

Truffle Finish: Drizzle lightly with truffle oil after cooking.

Spicy Fries: Add smoked paprika and cayenne to the seasoning mix.

Vinegar Splash: Lightly mist with malt vinegar after air frying.

SERVING SUGGESTIONS

• Pair this air fryer French fries recipe with one of our favorite dipping sauces… or try a few!
  
• Serve with burgers or chicken for the full restaurant experience.
  
• Use as the base for our Fully Loaded Cheesy Taco Fries on game days or lazy Sundays
  
• Stuff into a California Burrito with steak and guacamole.
  
• Add to a fry board with Crispy Sweet Potato Fries and Cottage Fries.

HOW TO AIR FRY FRENCH FRIES FAQ

We’ve tested fries every which way: oven baked, grilled, air fried, frozen, fresh, sweet potato, zucchini, even polenta. The constant? Starch control and moisture control.

Soaking the potatoes pulls excess surface starch away, which prevents them from sticking together and allows the exterior to crisp instead of gluing itself to the basket.

Drying them thoroughly removes water, which would otherwise create steam.

And that two-stage cook? It mimics what restaurants do when they blanch fries first and then fry them hot to finish.

The lower temperature cooks the interior through. The higher temperature creates the golden crust.

It’s technique. Not luck. And once you understand that, you start applying it to everything.

That’s how you end up with the best air fryer French fries… and fry collection that borders on excessive. No regrets.

TOOLS NEEDED

• Air Fryer: Basket style preferred.
  
• Sharp Knife or Fry Cutter: Even cuts matter.
  
• Large Bowl: For soaking fresh cut fries.
  
• Clean Kitchen Towels: Drying soaked potato slices is crucial for texture.
  
• Tongs or Spatula: For easy transfer in and out of the air fryer.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Air Fryer Recipes

Best Air Fryer Grilled Cheese Sandwich Recipe

Easy Loaded Cheesy Air Fryer Nachos (16 Minute Recipe)

Air Fryer Chicken Thighs (Crispy & Juicy Recipe)

Best Crispy Air Fryer Fried Pickles Recipe + Video

Print

Air Fryer French Fries Recipe

This Air Fryer French Fries Recipe delivers crispy, homemade fries in just 20 minutes! Easy to make and better than anything frozen.

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

soaking time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 190cal

Author Donna Elick

Ingredients

• 3 medium Russet potatoes, scrubbed clean and cut into fries (about 2 pounds)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon fresh ground black pepper

Instructions

• PREP POTATOES: Scrub 3 medium Russet potatoes, scrubbed clean and cut into fries the skin on. Cut into even fry-sized sticks, about ¼-inch thick for best crisping.
• RINSE: Rinse the cut potatoes under cold water until the water runs mostly clear.
• SOAK: Place the fries in a large bowl filled with ice-cold water. Soak for at least 30 minutes to remove excess starch. If soaking longer than 30 minutes, change the water once or twice.
• DRY: Drain the potatoes and spread them on a clean kitchen towel. Pat completely dry. The drier they are, the crispier they will be.
• SEASON: Transfer the dried potatoes to a large mixing bowl. Add 2 tablespoons extra virgin olive oil and toss to coat. Sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon fresh ground black pepper. Toss until evenly coated.
• AIR FRY: Arrange the fries in a single layer in the air fryer basket. Air fry at 330°F for 10 minutes. Shake the basket, then increase temperature to 400°F and air fry for another 8 to 10 minutes, until golden brown and crispy.
• SERVE: Transfer to a parchment-lined plate and sprinkle with additional kosher salt if desired. Serve immediately.

Notes

Batch Cooking: Depending on your air fryer size, cook in 2 batches to avoid overcrowding. Overlapping fries will steam instead of crisp.

Keep Warm Tip: To keep batches warm, place cooked fries on a baking sheet in a 200°F oven while the remaining fries cook.

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

Reheating: Reheat in a 375°F air fryer for 3 to 5 minutes until crisp.

Soak Tip: Soaking removes starch and helps create a crisp exterior with a fluffy interior.

Nutrition

Serving: 1 | Calories: 190cal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 299mg | Sugar: 1g | Fiber: 2g | Calcium: 23mg | Iron: 1mg

Originally published March 2024, updated and republished March 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 Air Fryer French Fries Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BALSAMIC DRESSING

• Comes together in 5 minutes
  
• Perfect balance of sweet and tangy
  
• No bottled dressing needed
  
• Keeps well in the fridge
  
• Works on salads, veggies, chicken… everything

Balsamic Vinaigrette Recipe

I always have a jar of this balsamic dressing in my fridge. Because once you make your own vinaigrette, it’s hard to go back to the bottled stuff.

Seriously, it’s right up there with my favorite lemon poppyseed dressing and this creamy Italian dressing that tastes just like the one from Olive Garden.

This one? It’s balanced. Not too sharp. Not too sweet. Just right.

Whisking while you drizzle the oil… that’s the only part that matters. That’s how you get it thick and glossy instead of separated and sad.

And don’t skip tasting it. Sometimes the vinegar is stronger. Sometimes you want it sweeter. Adjust it. It’s your dressing.

This balsamic vinaigrette dressing recipe is simple. Reliable. And it makes a bowl of greens feel like you tried.

INGREDIENT NOTES

• Balsamic Vinegar: Use one you enjoy the taste of, especially if it’s aged. Cheaper versions can be extra sharp.
  
• Dijon Mustard: Helps emulsify the dressing and keeps it from separating too quickly. Adds a little earthy tang too.
  
• Honey (Optional): Softens acidity. Add more or less depending on preference.
  
• Garlic (Optional): Fresh is best in this balsamic vinaigrette recipe. Mince and let it sit for a few minutes in the vinegar to mellow slightly.
  
• Extra Virgin Olive Oil: Choose one that tastes good on its own… you’ll notice it here.

VARIATIONS

Maple Version: Swap honey for pure maple syrup.

Red Wine Vinaigrette: Use red wine vinegar instead of balsamic for a lighter flavor.

Apple Cider: Swap in apple cider vinegar for a lighter version with plenty of tang.

Creamier: Add in an extra teaspoon of Dijon for more body.

No Garlic: Leave it out for a cleaner, milder balsamic dressing.

Avocado Oil: Substitute for olive oil if you prefer a neutral taste.

SERVING SUGGESTIONS

• Toss with mixed greens, goat cheese, and toasted nuts.
  
• Add tangy contrast to sweet grilled peaches.
  
• Drizzle over any of our best salad recipes.
  
• Spoon over sliced grilled chicken or steak.
  
• Use in wraps with turkey and crisp lettuce.
  
• Double as a marinade for proteins, cheese, or olives.
  
• Great on pasta salads or grain bowls.
  
• This dressing is also incredible drizzled over our Arugula Salad Recipe — the tangy balsamic is a perfect match for peppery greens.

BALSAMIC VINAIGRETTE DRESSING RECIPE FAQ

I stopped buying bottled vinaigrette years ago. Once you understand the ratio — roughly one part vinegar to two parts oil — you’re in control.

Mustard acts as an emulsifier, helping the oil and vinegar stay blended longer. That’s the science part.

The real trick? Taste as you go. Balsamic vinegars vary wildly in sweetness and acidity. I’ve adjusted this balsamic vinaigrette recipe more times than I can count, depending on the bottle.

But once you find your balance… you’ll make it without measuring.

That’s when you know it’s part of your kitchen for good.

TOOLS NEEDED

• Small Mixing Bowl: For easy whisking.
  
• Whisk: A steady drizzle as you mix really matters.
  
• Measuring Cups and Spoons: Balance is key in this balsamic dressing recipe.
  
• Airtight Jar or Container: For storage.
  
• Blender (Optional): For a thicker texture.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

Wendy’s Apple Pecan Salad with Chicken Copycat Recipe

Summer Vegetable Salad Recipe with Tangy Vinaigrette

Burrata Caprese Salad Recipe (Easy Summer Salad)

Summer Corn and Tomato Salad + Video

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Balsamic Vinaigrette Recipe

My Balsamic Vinaigrette Recipe is ready in minutes and keeps for weeks in the fridge! Great on salads and meats, or drizzled in wraps.

Course Sauce

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 5 about 1 cup

Calories 218cal

Author Donna Elick

Ingredients

• 1/4 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey optional
• 1 clove minced garlic (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup extra virgin olive oil

Instructions

• WHISK BASE: In a small bowl, add 1/4 cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey if using, 1 clove minced garlic if using, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepperr. Whisk until smooth and well combined.
• EMULSIFY: Slowly drizzle in 1/2 cup extra virgin olive oil while whisking constantly. Continue whisking until the dressing thickens slightly and looks smooth and glossy.
• TASTE AND ADJUST: Taste the vinaigrette and adjust seasoning if needed.
• STORE: Transfer to an airtight container and refrigerate for up to 2 weeks. Shake well before serving.

Notes

Blender Option: Add all ingredients to a blender and blend for 20 to 30 seconds. The dressing will be slightly thicker but just as flavorful.

Sweetness Tip: Honey balances the acidity of balsamic vinegar. Adjust the amount depending on how sweet you prefer your dressing.

Consistency Tip: If the dressing is too thick, whisk in a little more olive oil. If too thin, add a small amount of Dijon mustard to help thicken.

Variations:
Use maple syrup or agave instead of honey.
Swap balsamic vinegar for red wine vinegar or apple cider vinegar.
Use avocado oil in place of extra virgin olive oil.

Serving Ideas: Toss with leafy salads, drizzle over roasted vegetables, spoon over grilled chicken, or use in wraps.

Nutrition

Serving: 1 | Calories: 218cal | Carbohydrates: 6g | Protein: 0.3g | Fat: 22g | Saturated Fat: 3g | Sodium: 502mg | Sugar: 5g | Fiber: 0.2g | Calcium: 8mg | Iron: 0.3mg

Originally published February 2025, updated and republished March 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 Balsamic Vinaigrette Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CANNOLI CREAM

• Smooth, fluffy texture that won’t seep out of the shell
  
• Not overly sweet… just right
  
• Made with simple, classic ingredients
  
• Easy to make ahead
  
• Tastes like it came from a real bakery

Cannoli Filling

This is one of those recipes that looks fancy and dramatic… but it’s really not. Kinda like me. haha

The key is patience: Drain the ricotta, chill the bowl, then let the filling rest. That’s it! No tricks. No weird ingredients. No stress.

I’ve made a few different versions of this Italian cannoli filling recipe for years, and this one just works.

Creamy without being heavy. Sweet without being cloying. And that little hit of lemon? The magic touch.

When you’re making cannoli, this isn’t the step to rush. Let it chill. Let it set up. Then pipe it into fresh shells and watch people lose their minds a little. Totally worth it.

I’ve got plenty more Italian desserts for you to wow guests with, too! My Italian rainbow cake feels like its straight from an Italian bakery!

INGREDIENT NOTES

• Whole Milk Ricotta: Non-negotiable for texture in any Italian cannoli recipe. Part-skim won’t give you the same creaminess. Want to really wow everyone? Make this yourself too!
  
• Heavy Cream: When whipped, this makes the filling light and fluffy instead of dense. Keep it well chilled for best results.
  
• Powdered Sugar: Dissolves smoothly into the whipped cream. Granulated sugar will feel gritty.
  
• Lemon Zest: Brightens everything. Don’t skip it!
  
• Mini Chocolate Chips: The mini size matters here. Regular-size baking chips overpower the filling and are a bit clunky.

VARIATIONS

No Chocolate: Skip the chocolate chips for a more traditional bakery-style filling.

Orange Zest: Replace lemon with orange zest for a warmer citrus note.

Chocolate Lovers: Fold a few extra mini chips directly into the filling before piping.

Extra Cinnamon: Add a pinch more if you like a warmer spice note.

Vanilla Bean: Use vanilla bean paste instead of extract for deeper flavor.

SERVING SUGGESTIONS

• Pipe filling into homemade cannoli shells.
  
• Dust generously with powdered sugar right before serving.
  
• Replace mini chocolate chips with other crunchy bits like chopped hazelnuts or pistachios.
  
• Pair with espresso, hot coffee, or thick Italian hot chocolate.
  
• Add to a dessert board with fresh berries and extra whipped cream.
  
• Serve this cannoli filling recipe as a dip with broken cannoli shells or pizelle cookies.

ITALIAN CANNOLI RECIPE FAQ 

I learned early on that a successful and authentic Italian cannoli filling recipe is all about restraint. Don’t over-sweeten it. Don’t over-mix it. Don’t rush it.

Ricotta is delicate. It carries water. If you don’t drain it properly, no amount of powdered sugar will save you later. And folding in freshly whipped cream? That’s not the time to get aggressive.

The chilling step matters too. It lets everything settle, firm up, and behave when you pipe it. Bakeries know this. Home cooks forget it. Take your time here… the payoff is huge.

TOOLS NEEDED

• Fine-Mesh Sieve: For draining the ricotta properly.
  
• Metal Mixing Bowl: Helps cream whip faster and stay cold.
  
• Electric Hand Mixer: Makes light work of whipping the cream.
  
• Silicone Spatula: Allows for gentle folding without deflating the cannoli cream.
  
• Piping Bag + Tip: For clean, easy filling of cannoli shells.

Enjoy!

With love, from our simple kitchen to yours.

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Other Classic Italian Desserts

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Cannoli Filling Recipe (How to Make)

This Cannoli Filling Recipe is the definition of creamy, tangy, and rich! Made with ricotta, whipped cream, vanilla, and a touch of lemon.

Course Dessert

Cuisine Italian

Method Mixed

Prep Time 30 minutes minutes

rest time 30 minutes minutes

Total Time 1 hour hour

Servings 20 Fills about 20 cannoli shells

Calories 88cal

Author Donna Elick

Equipment

• fine mesh sieve
• metal mixing bowl
• electric mixer
• medium mixing bowl
• piping bag

Ingredients

• 16 ounces whole milk ricotta cheese
• 1/3 cup heavy cream
• 1/2 cup powdered sugar plus more for garnish
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon
• 1/4 teaspoon ground cinnamon
• 1/2 cup mini chocolate chips

Instructions

• DRAIN RICOTTA: Add 16 ounces whole milk ricotta cheese to a fine-mesh sieve set over a bowl. Let drain for at least 30 minutes, until most of the liquid releases. Discard liquid.
• CHILL TOOLS: While the ricotta drains, place a metal mixing bowl and electric mixer beaters in the freezer to chill.
• WHIP CREAM: Add 1/3 cup heavy cream to the chilled bowl. Using an electric mixer, beat on high speed for 2 to 3 minutes, until stiff peaks form. Add 1/2 cup powdered sugar and beat just until combined and smooth.
• MIX BASE: In a separate large bowl, add the drained ricotta, 1 teaspoon pure vanilla extract, Zest of 1 lemon, and 1/4 teaspoon ground cinnamon. Stir until smooth and creamy.
• FOLD: Gently fold the whipped cream into the ricotta mixture using a silicone spatula until fully incorporated and fluffy. Cover and refrigerate for at least 30 minutes.
• FILL CANNOLI: Transfer the filling to a piping bag fitted with a tip. Pipe filling into cannoli shells. Sprinkle 1/2 cup mini chocolate chips onto each end and dust with powdered sugar before serving.

Notes

Make-Ahead: The filling can be made up to 24 hours in advance. Store covered in the refrigerator.

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

Freezing: Freezing is not recommended. The texture changes once thawed.

Ingredient Note: Whole milk ricotta gives the best creamy texture. If your ricotta seems wet, extend draining time to 45 minutes.

Pro Tip: Always use a metal bowl for whipping cream. Plastic warms too quickly and glass can crack from temperature shock.

Nutrition

Serving: 1 | Calories: 88cal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 23mg | Sugar: 6g | Fiber: 0.1g | Calcium: 55mg | Iron: 0.2mg

Originally published October 2022, updated and republished February 2026

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

The post Cannoli Filling Recipe (How to Make) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CROCK POT HOT WINGS

• Dump-and-stir easy. Truly.
  
• Works with fresh or frozen wings.
  
• Sweet heat that everyone can handle.
  
• Perfect for feeding a crowd without babysitting the stove.
  
• That quick broil at the end? Worth it.

Crock Pot Buffalo Wings

I’ve been making this slow cooker buffalo wings recipe forever. Game days. Family nights. Random Tuesdays when wings just sound right.

You dump everything in the crock pot. You walk away. You let it do its thing.

The crockpot makes them tender… Almost fall-apart tender. Then the broiler steps in and does the real work.

Sticky edges. Bubbling sauce. A little caramelization. Don’t skip that part! That’s where the magic shows up.

These crock pot buffalo wings look like you tried harder than you did. Which… honestly… is my favorite kind of cooking.

Pair with fried zucchini sticks and more of my addicting appetizers for the perfect game day plate!

Craving more of that spicy buffalo flavor? You’ve got to try these chicken meatballs. I also have an incredibly cheesy and addictive dip recipe that will be the highlight of any party.

Or, spice up some of the classics like mac and cheese or pasta salad!

INGREDIENT NOTES

• Chicken Wings: Fresh or frozen both work for this slow cooker hot wings recipe. Frozen just needs more time. No thawing drama.
  
• Buffalo Wing Sauce: Use your favorite bottled sauce. Mild, medium, hot… your call. I like Frank’s brand.
  
• Unsalted Butter: Keeps the sauce rich without tipping it too salty.
  
• Honey: Softens the heat and helps the sauce caramelize under the broiler.

VARIATIONS

Extra Hot: Use hot buffalo sauce and reduce the amount of honey (or omit it entirely).

Sweet-Leaning: Add another tablespoon or two of honey.

Thicker Sauce: Boil the sauce on the stove for 5-8 minutes before broiling the wings.

Party Cuts: Split wings into flats and drumettes before cooking to make serving a bit easier.

Super Saucy: Brush wings with sauce, broil for a minute, then coat with more sauce and broil again. Repeat until they’re extra sticky and caramelized.

SERVING SUGGESTIONS

• Pile high with celery sticks and cold ranch dressing or blue cheese dip.
  
• Top with sliced green onions for color and brightness.
  
• Serve crock pot buffalo wings with crunchy cole slaw.
  
• Add a big bowl of chips and call it dinner.
  
• Perfect next to pizza, sliders, or anything grilled.

SLOW COOKER BUFFALO WINGS RECIPE FAQ

I learned a long time ago that wings don’t need babysitting… just patience.

The slow cooker breaks everything down gently, especially connective tissue in the wings, which is why they come out so tender.

Broiling isn’t about cooking them more. It’s about concentrating flavor. Heat plus sugar equals caramelization. That’s science doing us a favor.

I’ve tried skipping it before. I don’t anymore. When people ask why these slow cooker buffalo wings taste better than expected… that’s the reason.

TOOLS NEEDED

• 5-quart Slow Cooker: Gives the wings room to cook evenly.
  
• Rimmed Baking Sheet: Sauce gets bubbly. Rims matter.
  
• Aluminum Foil: Easy cleanup. No scrubbing later.
  
• Tongs: You’ll want control when moving those wings.
  
• Saucepan (Optional): If you want an extra thick and sticky sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Crockpot Game Day Recipes

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Print

Crock Pot Buffalo Wings (Easy Recipe)

Crock Pot Buffalo Wings make the best appetizer, and you only need 4 ingredients to make a batch. Sticky, saucy, and oh so snackable!

Course Appetizer

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 -8

Calories 460cal

Author Donna Elick

Equipment

• slow cooker
• baking sheets
• aluminum foil
• heat resistant spoon/spatula

Ingredients

• 4 pounds chicken wings fresh or frozen (See Notes)
• 1 cup buffalo wing sauce I use Franks
• 2 tablespoons unsalted butter
• 6 tablespoons honey

Instructions

• MAKE SAUCE: Add 1 cup buffalo wing sauce, 2 tablespoons unsalted butter, and 6 tablespoons honey to a 5-quart slow cooker. Stir until combined.
• ADD WINGS: Add 4 pounds chicken wings and stir until the wings are evenly coated in the sauce.
• SLOW COOK: Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the wings are tender and fully cooked.
• PREP FOR BROIL: Remove the wings from the slow cooker and place them on a foil-lined rimmed baking sheet. Spoon some of the sauce from the slow cooker over the wings.
• BROIL: Set the oven to broil. Broil the wings for 2 to 3 minutes, until the sauce is bubbling and lightly caramelized. Watch closely to prevent burning.
• SERVE: Remove from the oven and serve immediately.

Video

Notes

Fresh vs Frozen: Frozen wings work great with the longer cook time listed. If using fresh wings, cook for 3 to 4 hours on low or 1 to 2 hours on high.

Thicker Sauce Option: For a thicker, stickier sauce, transfer the sauce to a saucepan and boil for 5 to 8 minutes, stirring occasionally, until reduced. Brush over wings before broiling.

Layered Sauce Tip: For extra saucy wings, brush with sauce, broil for 1 minute, remove and recoat, then broil again. Repeat until caramelized.

Cornstarch Shortcut: Instead of broiling, whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir into the slow cooker and cook on high for 30 minutes to thicken the sauce.

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

Reheating: Reheat in a 375°F oven for 10 to 15 minutes or in an air fryer until heated through.

Nutrition

Serving: 1 | Calories: 460cal | Carbohydrates: 17g | Protein: 30g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 136mg | Sodium: 1347mg | Sugar: 17g | Fiber: 0.04g | Calcium: 22mg | Iron: 2mg

Originally published February 2014. Updated and republished January 2026

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The post Crock Pot Buffalo Wings (Easy Recipe) + Video appeared first on The Slow Roasted Italian.

The first time that I made this recipe, I knew it was a winner. Not only is it delicious, but it’s the best way to cover apple slices for the ultimate fall treat.

I used to make caramel apples all the time as one of my favorite desserts, but trust me when I say that making this homemade caramel sauce with a few simple ingredients and pairing it with apple slices is a much easier method! 

The rich amber color of this sauce is also one of the best parts. You can store it in a glass container or jar, and it makes a great gift for the holidays.  

If you’re ready to learn how to make the best salted caramel sauce, let’s dive in. The only thing you need is a little bit of time to get started. 

Homemade Salted Caramel Sauce Recipe

Sea salt caramel has got to be one of my favorite variations of the sweet treat topping! And believe me, I’ve tried (and shared) ‘em all. 

Between my 4 ingredient homemade caramel sauce, crockpot dulce de leche, and all of my other recipes made with caramel, you could say I’ve become a bit of an expert at this point!!

It’s rich, it’s creamy, it’s buttery… basically everything I look for in a dessert. 

And as soon as I discovered how easy it was to make from scratch, let’s just say there’s never a shortage of it in my house.

This salted caramel sauce is the latest in my growing collection. It features a sweet and savory flavor that I can’t get enough of… I have to admit, I could eat this by the spoonful!

Ingredient Notes and Substitutions

• Granulated Sugar – This is the key ingredient that turns into caramel as you cook it. 
  
  A little science lesson for you: the heat from your stovetop breaks down the white sugar molecules and creates that rich and complex flavor we all know and love. Now you know!
  
• Unsalted Butter – Yes, this is homemade salted caramel sauce, but we’re using unsalted butter so we have more control over the sodium content. 
  
  You’ll add some sea salt to get that signature sweet and salty flavor.
  
• Heavy Cream – Adds a creamy texture to the mix and also gives your sauce a, well, sauce-like consistency. 
  
• Sea Salt – Balances out all of the sweetness of the other ingredients — plus, it actually makes your salted caramel taste deeper and richer!

Tips and Tricks to Make the Perfect Caramel with Sea Salt

• Patience is key.

Making caramel from scratch is one of my favorite recipes but it requires a bit of care and a lot of patience. You want to melt the sugar slowly over medium heat… don’t rush the process!

This is one of those recipes that you need to pay close attention. Stir constantly to make sure the sugar and cream melt evenly, and to keep it from burning.

Don’t stray too far from your stove top or sauce pan. 

• Watch out for splatters.

You need to heat the sugar to a very high temperature in order for it to turn into sea salt caramel. 

The hot liquid may also splatter as it heats, so it’s important to work carefully to avoid burning yourself.

I usually use a long-handled spatula or spoon for stirring. And again… watch that pot carefully to make sure it doesn’t burn!!

• Adjust for your desired consistency.

Since you’re making this salted caramel recipe from scratch, you have full control over the texture and consistency. 

For a thicker sauce, cook it for longer. Or, remove it from the heat early for a thinner consistency.

• Add your own flavor… literally!

Follow my salted caramel recipe as is, or add some extra flavorings. Vanilla extract, bourbon, or spices like nutmeg or cinnamon are all popular choices.

You could even swap out the fine sea salt for smoked sea salt for a really unique flavor. YUM. The great thing about making this caramel sauce is that you have options. 

Prep Ahead

• Cut the butter
• Measure out the other ingredients

Kitchen Tools You Will Need

• Medium Saucepan – Heats evenly and is easy to clean too.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

How to Use Sea Salt Caramel

There are so many options when it comes to using your freshly made salted caramel sauce!

• Warm it up and drizzle generously over a few scoops of vanilla ice cream, or try it on one of my many other ice cream flavors! The hot carame lis my go-to for ice cream sundaes. 
  
• Pour it over freshly baked brownies or blondies, or drizzle over the top of freshly baked chocolate chip cookies. 
  
• Stir a spoonful or two into your morning coffee or hot chocolate to add a big depth of flavor. 
  
  You could make it even more indulgent by adding a dollop of whipped cream, plus more caramel with sea salt on top!
  
• Use it as a dipping sauce for sliced fruit like apples, bananas, and strawberries.
  
• Add a drizzle over your favorite cheesecake recipe or any dessert recipes. 
  
  I personally love dipping Olive Garden zeppoli Italian donuts in this sauce. It’s a surprisingly impressive dessert for guests, too!
  
• Spoon over slices of apple pie, pumpkin pie, pecan pie, or any other pie recipe you love!
  
• Surprise the kids by putting a dollop on top of their French toast. 

Storing, Freezing, and Reheating

Allow your caramel with sea salt to cool completely at room temperature, then place it in an airtight container — I love a glass jar — and store in the fridge for up to 2 weeks.

You can also freeze salted caramel for up to 3 months when properly stored in an airtight container. Let it thaw in the refrigerator overnight, then reheat gently before using.

I like to reheat the sauce over low heat on the stovetop, or in short 30-second bursts in the microwave. 

Whatever method you use, remember to stir frequently to keep it from burning. 

Salted Caramel Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Caramel Dessert Recipes

Copycat Taco Bell Caramel Apple Empanadas

Easy 6-Ingredient Caramel Apple Dump Cake Recipe

How to Make Salted Caramel Pecan Toffee Bars Recipe

Caramel Apple Cheesecake Recipe with Streusel Topping

Print

Homemade Salted Caramel Sauce Recipe + Video

Learn how to make Salted Caramel Sauce from scratch! All you need are 4 easy ingredients that you likely already have at home.

Course Dessert

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 makes 1 cup

Calories 222cal

Author Donna Elick

Equipment

• medium saucepan

Ingredients

• 1 cup granulated sugar
• 6 tablespoons unsalted butter cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon sea salt adjust to taste

Instructions

• Heat the granulated sugar in a medium saucepan over medium heat. Stir constantly with a high heat-resistant spatula or wooden spoon as the sugar melts. It will clump up initially, but keep stirring until it fully melts and turns into an amber-colored liquid. Be careful not to let it burn.
• Add butter to the saucepan once the sugar has melted completely and turned amber. The mixture will bubble up, so be cautious. Stir the butter into the caramel until it’s completely melted and well combined.
• Slowly pour in the heavy cream while stirring constantly. Again, be cautious, as the mixture will bubble up vigorously. Continue stirring until the cream is fully incorporated and the caramel is smooth.
• Remove the saucepan from the heat and stir in the sea salt, adjusting the amount to your taste preference.
• Let the caramel sauce cool for a few minutes before transferring it to a glass jar or container for storage.

Video

Notes

To store: Allow the salted caramel to cool completely at room temperature, and then store the leftover sauce in an airtight container in the refrigerator for up to two weeks.

To freeze: You can freeze salted caramel sauce for up to three months. Thaw it in the refrigerator overnight and reheat gently before serving.

To reheat: Reheat gently over low heat on the stovetop or in short bursts in the microwave, stirring frequently to prevent scorching.

Nutrition

Serving: 1 | Calories: 222cal | Carbohydrates: 25g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 296mg | Sugar: 25g | Calcium: 13mg | Iron: 0.03mg

Originally published August 2024, 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 Homemade Salted Caramel Sauce Recipe + Video appeared first on The Slow Roasted Italian.