WHY YOU’LL LOVE CHIPOTLE CORN SALSA

• Bright, fresh Chipotle-style flavor
  
• Sweet corn with smoky roasted poblano
  
• Perfect for tacos, burritos, bowls, or chips
  
• Quick to make and great for parties
  
• One of the most popular Chipotle copycat recipes

Chipotle Corn Salsa Recipe

I have a bit of a thing for Chipotle.

Actually… more than a bit.

I love it so much that over the years I’ve recreated a whole lineup of Chipotle copycat recipes at home. It started with one or two favorites, and before long, we had an entire menu of them.

Now one of my favorite ways to entertain is to build a Chipotle-at-home food bar.

A couple of main proteins in slow cookers, a stack of tortillas, bowls of toppings, and suddenly everyone is building their own burritos and rice bowls.

This chile corn salsa is always part of that spread.

It’s bright, fresh, and packed with flavor: sweet corn, roasted poblano, a little heat from jalapeños, and plenty of lime. It’s the kind of topping that works on everything… and somehow tastes even better the next day.

INGREDIENT NOTES

• Sweet Corn: White sweet corn is closest to the Chipotle version, but yellow corn works beautifully too.
  
• Poblano Peppers: Roasting them adds smoky depth that makes the salsa taste restaurant-quality. You can use fire roasted diced green chiles to make this Chipotle corn salsa recipe even faster. 
  
• Jalapeños: Bring fresh heat. Adjust the amount depending on your spice preference.
  
• Red Onion: Adds sharpness and color contrast.
  
• Fresh Lime & Lemon Juice: The citrus brightens the entire salsa and keeps the flavors balanced.

VARIATIONS

Mild Version: Remove the jalapeño seeds or use only one pepper.

Spicy Version: Add extra jalapeños or a pinch of cayenne.

Grilled Corn Salsa: Use grilled fresh corn instead of frozen for deeper flavor.

Mango Corn Salsa: Add diced fresh mango for sweetness.

SERVING SUGGESTIONS

• Enjoy Chipotle corn sala with tortilla chips.
  
• Serve with Chipotle copycat barbacoa or pork carnitas.
  
• Add to tacos or burritos.
  
• Spoon over grilled chicken or steak.
  
• Use in burrito bowls or walking tacos.
  
• Perfect topping for nachos.

CORN SALSA CHIPOTLE FAQ

The roasted poblano peppers are what really elevate this corn salsa Chipotle recipe.

Roasting concentrates their flavor and adds a subtle smokiness that balances the sweetness of the corn. Then comes the heat from the jalapeños.

Letting the salsa rest for about 30 minutes before serving allows the citrus, onion, and peppers to meld together so the flavors taste brighter and more balanced.

TOOLS NEEDED

• Baking Sheet: To roast the poblanos.
  
• Aluminum Foil: Lines the baking sheet for easy cleanup.
  
• Mixing Bowl: Cover with plastic wrap to steam the peppers. Use again to mix the Chipotle corn salsa.
  
• Cutting Board + Sharp Knife: Makes prep easy.

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Corn Salsa Recipe

This Chipotle Corn Salsa Recipe is an easy copycat of the spicy corn salsa at Chipotle Mexican Grill. The flavor is out of this world!

Course Side Dish

Cuisine Mexican

Method Mixed, Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 49cal

Author Donna Elick

Ingredients

• 2 poblano peppers
• 4 cups frozen white sweet corn, thawed and drained
• 1/2 medium red onion, finely diced (about ½ cup)
• 1/2 cup fresh cilantro, chopped
• 2 medium jalapeño peppers, finely diced (about ¼ cup)
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt

Instructions

• PREHEAT OVEN: Preheat the oven to 425°F and place the oven rack in the upper position. Line a baking sheet with aluminum foil.
• ROAST POBLANOS: Place 2 poblano peppers on the prepared baking sheet. Roast for 15 to 20 minutes, turning every 5 minutes, until the skins are blistered and charred on all sides.
• STEAM PEPPERS: Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let sit for 5 minutes so the skins loosen.
• PEEL AND CHOP: Using your fingers, peel the skins from the peppers. Cut the peppers in half, remove the seeds, and finely chop the flesh.
• COMBINE SALSA: In a medium bowl combine the chopped poblanos, 4 cups frozen white sweet corn, thawed and drained, 1/2 medium red onion, finely diced , 1/2 cup fresh cilantro, chopped, and 2 medium jalapeño peppers, finely diced .
• SEASON: Add 1 tablespoon fresh lime juice, 1 tablespoon fresh lemon juice, and 1/2 teaspoon kosher salt. Toss until evenly combined.
• CHILL OR SERVE: Serve immediately or refrigerate for 30 minutes to allow the flavors to blend.

Notes

Make-Ahead: This salsa can be made up to 2 days in advance. Store covered in the refrigerator.

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

Freezing: Freezing is not recommended. The vegetables will lose their crisp texture.

Heat Tip: Remove the seeds from the jalapeños for a milder salsa. For more heat, leave some seeds or add an extra jalapeño.

Shortcut: Substitute 1 (4 ounce) can fire roasted diced green chiles for the roasted poblanos to save time.

Nutrition

Serving: 1 | Calories: 49cal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 105mg | Sugar: 4g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Originally published August 2016, 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 Chipotle Corn Salsa Recipe appeared first on The Slow Roasted Italian.

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.

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

Savory and smoky with just a touch of heat, this pressure cooker pinto beans recipe is sure to become a new favorite! 

Pair this simple side dish with all of your Mexican favorites or dig into a bowl for a hearty snack.

What I love about this instant pot recipe is that it’s so much faster than the slow cooker! 

The high pressure makes the cooked beans perfect each and every time, and I don’t have to stress out or even worry about an overnight soak to prep the pound of beans before cooking them. 

That not only makes this an easy recipe – it makes it a great recipe, too! 

I love using my Instant Pot pressure cooker for this delicious recipe because it means that I can cook unsoaked beans in literally minutes of time. 

It’s an easy way to not have to wait a long time for beans. (and I mean tender beans, too!) 

You can add these cooked beans to Mexican dishes and vegan recipes or pair them with ground beef for a fun Taco night. 

The first time that you make a batch of these Instant Pot pinto beans you’re going to be hooked and love that you didn’t have to do a ton of hard work! 

Easy recipes like this are my favorite way to create unique dishes and cook delicious pinto beans. 

I love the simple process – and I’m sure that you will as well. Say goodbye to the days of taking forever to cook beans and let your Instant Pot do the trick! 

Make a big batch of these pinto beans and use them straight in our Bean and Cheese Burritos — homemade beans take them completely over the top

Instant Pot Pinto Beans

Not only is this no soak pinto beans recipe incredibly simple, but it takes a fraction of the time as stovetop versions! 

Toss all of your ingredients into the stainless steel insert, seal the lid, and cook on High for 50 minutes.

Once the timer is up, let it release pressure naturally for about 30 minutes. Then, open the vent to finish the pressure release and drain before serving!

Instant Pot pinto beans are a great way to add protein to any meal, plus they keep in the refrigerator for up to 5 days — perfect for leftovers or meal prep! 

We also have a fabulous chipotle pinto bean copycat recipe you need to try!

Did you know you can make perfect corn on the cob in the IP as well? It’s also great for fluffy brown rice or these incredible pulled pork sliders.

Ingredient Notes and Substitutions

• Beans – We’ll be using dried beans (instead of canned beans) to make pinto beans in the Instant Pot. Otherwise, they’ll just come out as mush!
  
• Onion – For flavor and texture, feel free to leave this out if you prefer.
  
• Stock – Since this is a no soak pinto beans recipe, you’ll need plenty of liquid to get them nice and soft — a whopping 12 cups of chicken stock!
  
• Spices – I use a simple blend of Mexican-inspired spices when making pinto beans in the Instant Pot. 
  
  If you want to try something different, you’ll find more flavor combinations in the FAQ at the bottom of the post.

Tips for Making No Soak Pinto Beans 

• Rinse first! Often there are tiny bits of debris that were missed during processing so rinsed beans is important. Be sure to pick those out before starting the recipe.
  
• Salt after cooking. Salt can sometimes prevent the beans from softening. Instead, taste your Instant Pot pinto beans just before serving and season as needed at that point.
  
• Add a garnish. Enjoy a bowl of pressure cooker pinto beans with some salsa, cilantro, and fresh avocado. Even a squeeze of lime would be delicious. Fresh cilantro is a great choice, too! 
  
• Vegetarian option: Simply swap the chicken stock for vegetable stock instead!
  
• Want to make refried beans? Reserve some of the cooking liquid from the IP. Add as much as needed while mashing for moisture.

While I’m a fan of this Instant Pot Pinto Beans recipe, the cooking process is really what sells me on this dish. 

I swear – using the Instant Pot creates one of my favorite side dishes and perfect pinto beans. I just love all the rich flavors of these perfect beans. 

Pinto Beans Instant Pot FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Instant Pot Pinto Beans (No Soak Recipe)

Instant Pot pinto beans are tender and flavorful, perfect alone or as part of a meal. Learn how to cook pinto beans in a pressure cooker!

Course Side Dish

Cuisine Mexican

Method Instant Pot

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 14 cups

Calories 174cal

Author Donna Elick

Equipment

• Instant Pot
• colander

Ingredients

• 2 pounds pinto beans dry
• 1 cup yellow onion diced, about 1 small onion
• 2 teaspoons New Mexico chile powder
• 1 teaspoon cumin
• 2 teaspoons smoked paprika
• 1/2 teaspoon black pepper
• salt to taste
• 12 cups chicken stock
• chopped cilantro for garnish

Instructions

• Rinse dry beans under running water and drain through a sieve. Remove any loose debris or non-bean particles. Place beans in the bottom of the instant pot insert.
• Add diced onion,chile powder, cumin, paprika, and black pepper.
• Pour chicken stock into the pot and stir to combine everything.
• Fit in the instant pot, seal lid, and program to cook on HIGH for 50 minutes.
• Allow the instant pot to vent naturally for 30 minutes and then release any remaining pressure.
• Drain the extra liquid from the beans (or use some of it to moisten beans if making refried beans).
• Serve with cilantro.

Notes

Store in an airtight container in the refrigerator for 4-5 days.

Beans do not need to be soaked. If you do soak the beans, it will reduce the needed cook time in the instant pot (to about 15 minutes on HIGH instead of 50).

This makes a nice, large pot of beans. You can simply half the recipe if you’d like to make just 1 pound of beans.

Salt can effect the cooking of the beans. Sometimes, salt prevents the beans from softening. It’s best to taste the beans when they are done cooking and season accordingly. I did not find that the chicken broth (which had regular salt content) prevented the beans from softening.

We loved these served with salsa, cilantro, and avocado. A squeeze of lime would also be delicious.

Nutrition

Serving: 1 | Calories: 174cal | Carbohydrates: 26g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 300mg | Sugar: 4g | Fiber: 6g | Calcium: 42mg | Iron: 2mg

Originally published March 2022, 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 supporting us, it helps us keep creating new recipes.

The post Easy Instant Pot Pinto Beans (No Soak Recipe) appeared first on The Slow Roasted Italian.

Mac and cheese was one of my childhood favorites. The buttery flavor paired with the cheese sauce really did create the ultimate comfort food. 

But I’m all about creating new recipes out of old classics, and this French onion macaroni really does take the cake. 

This is one of those delicious recipes that you’re going to think about for a long time. 

The ingredient list is simple as well, making the flavors of this dish stand out even more. When it comes to French onion pasta, you’re going to love this one! 

I also love that the cooking process is super simple, which is a big reason why I make it all the time!

Not only is it an easy recipe to make, but I really do love the bold flavors of this simple mac n cheese. It’s a fun spin on traditional mac, and I could literally eat the whole thing by myself! 

French Onion Mac and Cheese

Combine two delicious comfort foods into one amazing dish with this French Onion Mac and Cheese recipe. I just love the texture of this tender pasta and creamy cheese sauce.

Pair that with the flavor of classic French onion soup and you’ve got a hit! 

Bursting with all the flavor of the popular bistro soup, this cheesy baked pasta is sure to warm you up on the coldest of nights.

There are plenty of other delicious ways to enjoy caramelized onions too! My Slow Cooker French Onion Soup is not only easy to make, but it’s budget-friendly too. 

You get so much flavor out of the onions, and don’t forget to top it with plenty of gooey cheese!

For a savory-sweet side dish, make these Rosemary Roasted Onions. They’re perfectly caramelized and taste great as leftovers.

How To Caramelize Onions

Since onions naturally contain a lot of sugar, cooking them for a long period of time releases those sugars and brings out a richer overall flavor.

Just combine sliced or chopped onions with oil or butter, plus some spices if you’d like. Cook over low heat and stir frequently so nothing burns or sticks to the pan.

Also, be sure to leave them uncovered so the liquid that’s released can evaporate. Once they’ve condensed down and turned a deep brown color, they’re done!

Or, make a batch of slow cooker caramelized onions instead. 

There is less hands-on work, but you will need to start them early in the morning so they have enough time to cook.

How To Caramelize Onions

Since onions naturally contain a lot of sugar, cooking them for a long period of time releases those sugars and brings out a richer overall flavor.

Just combine sliced or chopped onions with oil or butter, plus some spices if you’d like. Cook over low heat and stir frequently so nothing burns or sticks to the pan.

Also, be sure to leave them uncovered so the liquid that’s released can evaporate. Once they’ve condensed down and turned a deep brown color, they’re done!

Or, make a batch of slow cooker caramelized onions instead. 

There is less hands-on work, but you will need to start them early in the morning so they have enough time to cook.

Make Ahead Instructions

You can certainly make any baked mac and cheese the day before, then reheat when you’re ready to serve. 

Or, simply make the caramelized onions ahead of time and store them in the refrigerator in a sealed container. 

Then, proceed with the French onion mac and cheese recipe as directed once you’re ready to cook. 

Since the onions are already cooked, you will need to melt additional butter in the pan before making the sauce, about an equal amount to the flour.

French Mac and Cheese FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best French Onion Mac and Cheese Recipe + Video

This creamy baked mac and cheese is bursting with caramelized onion flavor. Make this recipe tonight for the best ever cheesy comfort food!

Course Main

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 16

Calories 643cal

Author Donna Elick

Ingredients

• 3 cups French Bread diced
• 1/4 cup olive oil
• 16 ounces macaroni noodles
• 8 tablespoons unsalted butter
• 4 large sweet onions sliced thin
• 4 garlic cloves sliced thin
• 8 whole sprigs fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 4 cups half and half
• 4 cups gruyere cheese shredded
• 3 cups white cheddar cheese shredded
• 1 tablespoon fresh parsley chopped fine, optional

Instructions

• Preheat the oven to 375°F. 
• In a large bowl toss the cubed bread with the olive oil. Pour this out onto a baking sheet and toast the bread for 12 minutes, flipping the bread halfway through until lightly golden brown. Set aside. Turn the oven off.
• In a heavy bottom skillet (or dutch oven) with deep sides over medium-low heat, melt the butter. 
• Add the onions, garlic, thyme, salt, and pepper, stir to combine. Once the onions are coated in the butter, turn the heat down to low and cook for 2 hours to caramelize the onions, uncovered. Stir frequently to make sure they do not burn. Onions are done when they are cooked down to about a cup and are a very deep brown color.
• While the onions are browning, cook the pasta per the directions on the back of the box and drain well. 
• Preheat the oven to 400°F. Spray a 9×13 baking dish with cooking spray, set aside.
• When the onions are done cooking, discard the thyme sprigs, take out about ¼ cup of the onion mixture, and set aside. Add the flour to the pot and stir to combine in the fat, cook for 2 minutes. Slowly pour in the half & half, whisking constantly. 
• Bring to a simmer to thicken and take off the heat. Stir in 1 cup of the Gruyere and the 3 cups of white cheddar cheese until melted. Mix the cheese sauce with the macaroni noodles and pour into the baking dish, smooth out the top.
• Evenly distribute the leftover onions on top of the casserole. Top the casserole with the croutons. Add the remaining 3 cups of the Gruyere on top. 
• Bake for 15-20 minutes until bubbly and the cheese is browned on top. Be careful not to burn the croutons. Garnish with optional parsley and serve.

Video

Notes

Baked mac and cheese will keep in the refrigerator for 3 to 4 days. Store covered or transfer to a separate container with a lid.

For best results, reheat individual portions in a pan on the stove or pop the pan back in the oven until warmed through.

Nutrition

Serving: 1 | Calories: 643cal | Carbohydrates: 56g | Protein: 26g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 833mg | Sugar: 10g | Fiber: 3g | Calcium: 600mg | Iron: 3mg

Originally published November 2020, 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 supporting us, it helps us keep creating new recipes.

The post Best French Onion Mac and Cheese Recipe + Video appeared first on The Slow Roasted Italian.

It’s no secret that caramelized onions are delicious on burgers and sandwiches and in French onion soup, but they are just as incredible on their own. 

You can even add them to mac and cheese!

Explore different ways to use this layered root vegetable — it’s the foundation of many delicious sauces and can be enjoyed as a more prominent addition to your meal.

Not only does this make an easy side dish, but adding the fresh rosemary takes the flavor to all new heights. 

This is the best way to get the best flavor out of your onions, in my humble opinion. 

Roasted Onions

Tender and sweet, these baked onions are caramelized to perfection and boast rich flavor from a homemade Dijon dressing. 

Fresh sprigs of rosemary and bright lemon juice help round out the flavors, making this simple roasted onions recipe one that you’ll want to keep!

Not only does this recipe make a flavorful side dish, but it’s a great way to use up those whole onions that need to be used. 

I love eating slow roasted onions all the time, so I have no problem adding this recipe to my meal prep during the week. 

It’s a great recipe to pair with any meat dish and keeps that carb count low! People tend to keep recipes like this for special occasions, but I’m all about making this oven-roasted oven recipe when the craving strikes. 

If I have extra onion, I’m going to make this dish.

If I’m craving the flavor of this oven-roasted onion recipe, I’m going to make it! If I need a delicious side dish with natural sweetness, I’m going to make this dish. 

Basically – I’m always thinking about this easy recipe! 

Roasted Red Onions Tips and Tricks

• Use fresh herbs. You can often substitute dried rosemary when making recipes, but for oven roasted onions, fresh sprigs make all the difference. 
  
  Be sure to remove the stems and chop the leaves to help release their flavor and aroma! You can also add sea salt and black pepper for an extra burst of flavor. 
  
  The addition pairs nicely with the sweetness of the onions, but still is a perfect addition for the onion halves or slices. 
  
• Use Good Olive oil. In a simple recipe it is important to spring for the best ingredients in your budget.  

• Tip to avoid teary eyes: There have been numerous tricks shared throughout the years, from wearing goggles to slicing near running water. 
  
  The newest tip for cutting onions is to hold a chunk of bread or a cracker in your mouth, letting it hang out as you chop. I can’t guarantee it will work, but it’s worth a try! 
  
• Get your hands dirty! You can use spoons to toss the dressing into the vegetables, but honestly, hands really are the best tool for the job. 
  
  Once you have all the simple ingredients combined, you can add the coated onions to the baking dish and hot oven. 

How To Cut An Onion Into Wedges

1. Trim.
   
   First, trim both the root and stem sides of the onion.
   
   You’ll often see dried brown roots on one side — slice off enough to remove these, but leave the thick white nub intact. This prevents the layers from separating.
   
2. Peel and slice.
   
   Remove the peel and the outer layer (or two) if it appears dented or damaged. Slice in half through the stem, then in half again to make quarters.
   
   This method words for larger onions and small onions. 

Kitchen Tools You Will Need

• Rimmed Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Citrus Juicer – This gets every last drop out, which makes juicing lemons so much easier.

Roasted Onions FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Simple Oven Roasted Onions Recipe with Dressing + Video

Roasted onions in tangy rosemary dressing are a go-to dish that’s ready in under an hour. Baked onions are easy to make with this recipe!

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 – 8

Calories 116cal

Author Donna Elick

Equipment

• cutting board
• 9×13-inch baking pan
• mixing bowl

Ingredients

• 2 medium red onions
• 1 medium sweet yellow onion
• 1/4 cup extra virgin olive oil
• 1 lemon juiced
• 1 teaspoon Dijon mustard
• 3 cloves garlic minced
• 2 sprigs fresh rosemary stems removed and chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• Preheat oven to 400° F.
• Trim onion both the root and stem sides of the onion. Be sure to leave the root intact (cut so that the dried brown roots are cut off and only a white nub remains).
• Peel onions. Place onion with the cut side down on a cutting board and cut into wedges.
• Place onions onto a baking pan. Set aside.
• In a medium bowl, combine olive oil, lemon juice, mustard, garlic, rosemary, salt and pepper. Whisk until well combined.
• Pour the dressing over the onions and toss well. You can use spoons, but I think hands are the perfect tool for this job.
• Bake onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking.
• Remove from the oven, toss again, and transfer to a serving bowl.
• Serve and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 116cal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 403mg | Sugar: 4g | Fiber: 1g | Calcium: 24mg | Iron: 1mg

Originally published August 2011, updated and republished September 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 Simple Oven Roasted Onions Recipe with Dressing + Video appeared first on The Slow Roasted Italian.

Costco Onion and Cheese Pinwheels

Let’s be honest, you didn’t come here for a light appetizer. Unlike more traditional roll ups, these pinwheels are unapologetically rich, golden, and cheese-loaded, just the way I like ‘em. 

The onions roast up sweet and sticky, the sauce melts like a dream, and when that puff pastry puffs? Let’s just say… no one’s stopping at one.

I’ve made these for everything from cozy nights in to holiday brunch boards, and they disappear every. single. time. 

They’re like Costco’s version… but better, because you made them yourself (and maybe added a little extra cheese, just sayin’).

Plus, they’re vegetarian-friendly! But if you’re craving something even heartier, I’ve got breakfast sausage and meat lover’s pizza pinwheel recipes too.

Pair these pinwheels with a side of Orzo pasta salad to make it a whole Costco meal!

And finish the meal off with another Costco favorite: chocolate muffins!

INGREDIENT NOTES 

• Puff Pastry: You can use either refrigerated or frozen sheets, as long as they are fully thawed before rolling. Keep them chilled, though!
  
• Yellow Onions: The type of onion does make a difference. Yellow onions caramelize beautifully, though red onions or shallots can be used for a touch of sweetness.
  
• Unsalted Butter & Flour: Combine the two to make a roux, which thickens and holds together the cheese sauce.
  
• Whole Milk: Fat is essential to a rich, creamy sauce. For an even more luscious texture, use half & half or simply replace the milk with a little heavy cream.
  
• Cheese: Swiss melts beautifully, while parmesan adds a nutty, salty finish. Shred them both fresh for the best flavor and melt!
  
• Everything Bagel Seasoning: You can find this most places these days, though I often buy mine at TJ’s. If needed, make your own with sesame seeds, poppy seeds, dried garlic and onion, and a pinch of salt.

VARIATIONS

Bolder Flavor: Add a pinch of red pepper flakes to the filling for a kick.

Meaty Add-In: Layer finely chopped bacon or prosciutto for an extra savory boost.

Breakfast Sandwich: Slice a Costco onion and cheese pinwheel in half (like a bagel), then add a fried egg and a slice of cheese.

PINWHEELS RECIPE FAQ

TOOLS NEEDED 

• Sharp knife
  
• Cutting board
  
• Medium saucepan
  
• Wooden spoon or whisk
  
• Baking sheet
  
• Parchment paper
  
• Pastry brush

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Costco Copycat Recipes

Sweet Kale Salad (Costco Copycat)

Copycat Costco Chicken Salad

Copycat Costco Pinwheels

Homemade Costco Chicken Bake

Print

Costco Onion and Cheese Pinwheels

Costco Onion and Cheese Pinwheels are soft and gooey on the inside, crisp and crackly on the outside… and super easy to make at home!

Course Appetizer

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 -16 pinwheels

Calories 332cal

Author Donna Elick

Ingredients

• 2 sheets puff pastry thawed
• 2 medium yellow onions finely diced (2 cups)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons unsalted butter plus more for brushing
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 4 ounces Swiss cheese shredded (about 1 cup), plus 2 ounces extra (about 1/2 cup) for topping
• 2 ounces parmesan cheese grated (about 1/2 cup)
• 3 tablespoons everything bagel seasoning

Instructions

• Preheat the Oven and Prepare the Pan: Preheat the oven to 375°F. Prepare a baking sheet with parchment paper. Spread the diced 2 medium yellow onions directly onto the prepared sheet, drizzle with 1 tablespoon extra virgin olive oil, and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Toss to coat, then spread into an even layer and roast for 20 to 25 minutes, stirring halfway through, until golden and caramelized. Let cool.
• Make the Cheese Sauce: In a saucepan, melt 2 tablespoons unsalted butter over medium heat. Stir in 2 tablespoons all-purpose flour and cook for 1 to 2 minutes, whisking constantly.
• Add the Milk: Slowly pour in the 1 cup whole milk while whisking to avoid lumps. Cook until the mixture thickens, about 3 to 4 minutes.
• Stir in the Cheese: Add the shredded 4 ounces Swiss cheese and grated 2 ounces parmesan cheese. Stir until smooth, then fold in the roasted onions. Taste and adjust seasoning with additional salt and pepper, if needed. Let the mixture cool to room temperature.
• Prepare the Puff Pastry: Increase oven temperature to 400°F. On a lightly floured surface, roll out 2 sheets puff pastry to smooth the creases.
• Add the Filling: Spread the onion and cheese mixture evenly over both sheets, leaving a 1/2-inch border around the edges. Sprinkle the remaining 1/2 cup of shredded Swiss cheese evenly over the filling.
• Roll and Chill: Roll each sheet tightly into a log from the long side. Seal the edges with a bit of water. Chill the logs in the refrigerator for 15 to 20 minutes to firm up.
• Slice the Pinwheels: Line a baking sheet with parchment paper. Slice each log into 1 1/2-inch thick rounds and place them on the baking sheet, spaced about 2 inches apart.
• Top and Bake: Brush the tops with melted butter and sprinkle generously with 3 tablespoons everything bagel seasoning. Bake for 20 to 25 minutes, or until puffed and golden brown.
• Cool and Serve: Let the pinwheels cool slightly before serving. Enjoy warm or at room temperature.

Notes

Make-Ahead Tips: Assemble the pinwheel logs and refrigerate them for up to 24 hours before slicing and baking. You can also prep the onion-cheese filling 1 to 2 days ahead and store it in the fridge.

Reheating Tips: Reheat leftover pinwheels in a 350°F oven for 5 to 7 minutes to restore crispness. Avoid microwaving, which will soften the pastry.

Freezing Tips: Freeze unbaked pinwheel slices on a tray until solid, then transfer to a freezer bag. Bake from frozen at 400°F, adding 5 to 7 extra minutes.

Cheese Swaps: Gruyère or sharp white cheddar make great substitutes for Swiss cheese. Pecorino Romano works beautifully in place of parmesan.

Onion Options: Red onions or shallots offer a sweeter profile and work just as well.

Seasoning Shortcut: No everything bagel seasoning? Make your own with sesame seeds, poppy seeds, dried garlic, dried onion, and a pinch of salt.

Nutrition

Serving: 1 | Calories: 332cal | Carbohydrates: 22g | Protein: 8g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 498mg | Sugar: 2g | Fiber: 1g | Calcium: 174mg | Iron: 1mg

Originally published September 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 Costco Onion and Cheese Pinwheels appeared first on The Slow Roasted Italian.

I call this recipe the perfect side dish. The creamy dressing paired with the thin slices of crisp cucumbers proves that simple ingredients can make the perfect summer side dish. 

This delicious cucumber salad is not only an easy summer salad, but I’m a big fan of the fresh flavors. 

It’s one recipe that I crave on hot summer days, and it’s literally my favorite thing to whip up and eat. The good news is that this summertime staple is fast and simple! 

Some people call this an old-fashioned creamy cucumber salad, but I just call it a yummy one. 

This easy recipe takes the place of fresh summer salads in my mind, and I love the tangy salad with regular cucumbers. 

I’ve made this for a summer BBQ, and the simple steps make it a breeze. 

You can even make this easy cucumber salad ahead of time by prepping and storing it in an airtight container. 

I’ve tried this once and ended up eating the whole thing – so I typically make it fresh. It’s the only way that I won’t snack and eat all the crispy cucumbers right away! 

See the recipe card below for the steps to make this refreshing side dish. I have a feeling that you’ll be hooked on this creamy cucumber dill salad, just like I am! 

Good thing this creamy salad is easy to whip up! 

Creamy Cucumber Salad 

A potluck or summer dinner party isn’t complete without a fresh cucumber onion salad. 

This creamy version is made extra delicious with a simple yogurt-mayo lemon dill dressing. It’s a quick and easy side dish that everyone will love!

Best of all, creamy cucumber salad comes together in less than 10 minutes with ingredients you probably already have available in your refrigerator and pantry.

Speaking of popular potluck sides, you can never go wrong with a classic macaroni salad. This is a family recipe that is dear to my heart, and everyone always goes back for seconds.

Not a fan of cucumber salad with mayo? I’ve got a simpler version that’s tossed with vinegar. Or, try a sweet Cucumber Tomato Salad with Lemon Poppyseed Dressing!

Ingredient Notes and Substitutions

• Cucumbers – Grab 3 large cucumbers, no need to peel them first. English cucumbers are a great alternative with fewer seeds and a thinner skin. (but any type of cucumber will really work) 
  
• Red Onion – This variety is perfect for any raw dish, including this cucumber onion salad. 
  
  To reduce the natural bite, soak slices in ice water and drain before adding them to the bowl. You could use sweet yellow onions as well, but I love the look and flavor of red. 
  
• Mayo and Sour Cream – Greek yogurt is an excellent lower-fat alternative for sour cream. 
  
  In fact, you can use any combination of Greek yogurt, sour cream, and mayonnaise for the creamy cucumber salad dressing as long as the total amount is 1/2 cup.
  
• Garlic and Dill – Use freshly minced garlic instead of garlic powder, if desired.
  
  You can also use dried dill instead of fresh dill. (or any other fresh herbs that you want) Don’t forget to add kosher salt and black pepper as needed. 
  
• Lemon – You’ll need both the zest and lemon juice for this creamy cucumber salad recipe, so grab fresh lemons for the best flavor.

If you wanted to add a little heat, you could sprinkle some red pepper flakes into the mix. It’s not a typical part of my dressing ingredients, but it can be fun to change up flavors sometimes! 

Tips for Making Cucumber Salad with Mayo

• Get even slices. If your knife skills aren’t the best, grab a mandoline slicer! 
  
  You can use it for the red onion too — cut off the base, run it over the blade, then slice the rings in half or quarters and separate
  
• Salt the cucumbers. Since these tend to release a lot of liquid, be sure to prep them ahead of time. 
  
  Place sliced cucumbers in a serving dish and sprinkle with 1 teaspoon salt. Cover and refrigerate for 2 hours, then pour off the liquid. Do not rinse, and do not add more salt.
  
• Make it vegan. Use all vegan mayo for the dressing, but add a little apple cider vinegar to make up for the tang missing from the sour cream.
  
• Add some heat. A dash of cayenne pepper goes a long way to warm up the dish.
  
• Or more herbs! Chopped parsley or chives would be a tasty addition to this cucumber dill salad.

Creamy Cucumber Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Creamy Cucumber Salad (10 Minute Recipe) with Video

Creamy Cucumber Salad is a simple side dish ready in under 10 minutes. Just combine fresh cucumbers, red onions, and a creamy dressing.

Course Salad

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 105cal

Author Donna Elick

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons freshly squeezed lemon juice from 1 large lemon
• 1 tablespoon lemon zest from 1 large lemon
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 3 large cucumbers sliced (about 6 cups)
• 1/2 red onion thinly sliced

Instructions

• In a large bowl, whisk together the mayo, sour cream, lemon juice, lemon zest, dill and garlic powder. Season with salt and pepper to taste.
• Add the chopped cucumbers and red onion to the creamy dressing and stir to combine. Be sure all cucumbers are well coated.
• Serve immediately, or chill until ready to serve.

Video

Nutrition

Serving: 1cup | Calories: 105cal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 66mg | Sugar: 3g | Fiber: 1g | Calcium: 34mg | Iron: 0.4mg

Originally published May 2018, updated and republished July 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 Creamy Cucumber Salad (10 Minute Recipe) with Video appeared first on The Slow Roasted Italian.

This is legit authentic Italian wedding soup. I make this all the time in a large soup pad, and I obsess over the flavor and the texture of the tender meatballs.

Not only does it have a flavorful broth, but each bite is also full of great flavors. This simmering soup is a personal preference of mine to make all year long.

There is just so much flavor in this popular dish.

A lot of people wait for soup season to roll around before making soups or this Italian soup recipe – but why wait?

This brothy soup is a family favorite of mine, and we love eating it year round. The tiny meatballs and small pasta give you so many textures to enjoy!

This is why I make a large bowl for myself to enjoy, and I tend to stock up on the ingredients when I run to the grocery store. 

This traditional Italian Wedding Soup recipe is a must-make! The marriage of flavors of this filling soup and the rich broth have the best results when made all the time!

This is one of those Italian meatball soup recipes that has better flavor than other soups and takes just a little time to make!

Get your large soup pot ready – and follow the simple steps listed on the recipe card. You’ll love this beloved soup recipe and all those flavorful meatballs!

Add some extra Italian seasoning for more flavor if you want – and that’s it! 

Italian Wedding Soup

Sauteed vegetables, spinach leaves, and homemade meatballs come together in a rich, fragrant broth with acini di pepe — a tiny round Italian wedding soup pasta.

Top each bowl of Italian wedding soup with freshly grated Parmesan and dig right in!

Try another version of meatball soup with ditalini pasta and rich tomato broth, or swap the meatballs for thick sausage links instead.

I also have a stuffed pepper soup with plenty of rice and seasoned beef to keep you feeling full!

Wedding Soup Ingredients and Substitutions

• Meatballs – I used equal amounts of ground chicken and ground sausage for the best Italian wedding soup recipe, but ground beef or ground pork can be used as well. 
  
  A combination will provide plenty of texture, moisture, and flavor. You can also use mild Italian sausage.
  
• Breadcrumbs – You can use regular or herb-seasoned breadcrumbs instead of panko bread crumbs if you prefer.
  
• Veggies – Celery, onion, and carrots, also known as mirepoix, are the foundational wedding soup ingredients. These form the flavorful base of this soup — and many other dishes as well!
  
  You’ll need fresh baby spinach as well, stirred in and wilted right before serving.
  
• Pasta – You may have think pearl couscous when you see Italian wedding soup pasta, but it’s actually acini di pepe! 
  
  It has a much milder flavor and softer texture than couscous, though both are made from semolina flour.

Don’t forget that you can add other seasonings and flavors like garlic powder, fresh parsley, red pepper flakes, fresh garlic, fresh dill, or any leafy greens. 

Best Italian Wedding Soup Recipe Tips and Tricks

• Soak the breadcrumbs! The key to moist meatballs is allowing the breadcrumbs to absorb the milk before adding the other ingredients. 
  
• Stick with chicken broth. While it’s possible to use vegetable broth, your Italian wedding soup won’t have the same rich flavor. You can buy it or add homemade chicken stock! 
  
• Tip for perfect meatballs: These tend to become misshapen while pan-frying, so rotate them gently and frequently while cooking. 
  
  You can also roll them by hand to compact them instead of using a scoop. You can make large or mini meatballs for this marriage soup. 
  
• Want to save some time? Skip the pan-frying and add the meatballs directly to the pot with the other wedding soup ingredients to cook! 
  
  They will be lighter in color but just as delicious. 

Serving Suggestions

Throw together seasonal greens with leftover carrots and celery, then add your favorite dressing. Or, try my copycat Olive Garden salad instead!

Homemade garlic knots would go well with this easy Italian wedding soup recipe, as would a thick slice of crusty bread to mop up every last drop!

Kitchen Tools You Will Need

• Dutch Oven or Heavy-Bottomed Pot
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Cookie Scoops – The medium-sized one is perfect for scooping out meatballs, cookies, ice cream, and more!

Easy Italian Wedding Soup Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Soup Recipes

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Best Ever Italian Wedding Soup (30 Minute Recipe)

Italian Wedding Soup can be thrown together in 30 minutes for an easy weeknight meal. Enjoy a warm, comforting bowl on chilly nights!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 299cal

Author Donna Elick

Ingredients

• 1/2 cup panko bread crumbs
• 1/2 cup milk
• 1 pound ground meat any combo of chicken/beef/sausage we used ½ pound ground chicken and ½ pound ground italian sausage
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon coarse black pepper
• 1 large egg
• 1/2 cup freshly grated parmesan cheese plus more for garnish
• 1-2 tablespoons olive oil
• 1 cup diced celery
• 1 cup diced onion
• 1 cup diced carrots
• 12 cups chicken broth
• 1/2 cup Acini di pepe pasta
• 5 ounces fresh baby spinach

Instructions

• In a medium mixing bowl, stir the milk into the breadcrumbs and allow the bread crumbs to absorb the moisture before continuing. This will make an extra moist meatball.
• Add ground meats, garlic salt, Italian seasoning, black pepper, egg, and ½ cup parmesan cheese. Use your hands to thoroughly mix the meatball mixture.
• Use a 1 1/2 tablespoon cookie dough scoop to form the meatballs. You can add them directly to the soup mixture to cook or brown them for more color.
• To brown the meatballs, heat the oil in a skillet over medium heat. Cook the meatballs just until browned on all sides (they will cook the rest of the way in the soup).
• Meanwhile, add a bit of olive oil to a heavy bottomed saucepan or Dutch oven.
• Saute celery and onions in the oil until soft and the onions become translucent. Add carrots and chicken broth to the pan and bring to a simmer.
• Stir in the pasta and add the meatballs. Continue simmering until the pasta is cooked to your liking and the meatballs are cooked through (8-10 minutes).
• Remove soup from heat and stir in spinach leaves.
• Serve with freshly grated parmesan cheese and a bit of fresh parsley, if desired.

Notes

Storage: Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

This makes about 12 meatballs for the soup. The recipe can easily be doubled and extra meatballs can be cooked through and added to pastas or sauces, or frozen up to 3 months for another time.

The meatballs tend to become misshapen while pan-frying. Rotate them frequently and gently while cooking to help them keep their shape. You can also roll the meatballs in your hands to help compact them. The meatballs will cook through just fine and stay nice and round if you scoop them directly from the mixing bowl into the simmering soup. They will not be browned on the outside, but otherwise will be just as good.

You can use regular or herb-seasoned breadcrumbs instead of the panko if you wish. The key to moist meatballs is letting the breadcrumbs absorb the milk before adding any of the other ingredients.

Nutrition

Serving: 1 | Calories: 299cal | Carbohydrates: 18g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1824mg | Sugar: 5g | Fiber: 2g | Calcium: 146mg | Iron: 3mg

Originally published November 2021, updated and republished July 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 Italian Wedding Soup (30 Minute Recipe) appeared first on The Slow Roasted Italian.

This is one of the best shrimp recipes. I love all the flavors of this complete meal – and the delicious shrimp stand out as a crowd favorite. 

It’s a popular dish for a main course, and you can’t go wrong with adding some of that sweet Thai chili sauce. 

What I enjoy about this recipe is that it’s versatile. You can eat the tender shrimp just like it is, or make shrimp tacos or even bang bang shrimp pasta as well. 

The creamy sauce and large shrimp make a delicious combination that gives you plenty of options. 

The next time that you’re craving cooked shrimp – keep this recipe handy! This copycat Bang Bang Shrimp recipe is the perfect simple main dish loaded with flavor! No soggy shrimp here!  

Bang Bang Shrimp

I am a huge fan of Cheesecake Factory. From their wonderfully long and diverse menu to their luscious cheesecakes — and especially their Bang Bang Shrimp!

If you’ve never tried this Thai shrimp entrée, it is a symphony of flavors and textures, down to the crowning sweet toasted coconut.

When you make my Cheesecake Factory Bang Bang Shrimp at home, you can enjoy all of the same coconut Thai shrimp curry flavors in under 30 minutes — in your slippers!

Serve air fryer calamari as a crispy seafood warmup appetizer to this dish! Or stick to Cheesecake Factory with our copycat buffalo blasts!

Craving more Cheesecake Factory recipe copycat dishes? Cajun Jambalaya Pasta is another seafood favorite, Evelyn’s favorite pasta is absolutely delish, and  Chicken Madeira or Steak Diane are sure to please any palate.

Don’t forget a warm loaf of brown bread and a slice of Key Lime Cheesecake to finish off your meal!

Love shrimp dinners? Pair them with our Copycat Coconut Shrimp Painkiller Sauce!

Ingredient Notes and Substitutions

• Shrimp – Choose medium shrimp (uncooked)  that has been peeled and deveined (or do it yourself if it’s really fresh raw shrimp). 
  
  You can also use frozen shrimp — you’ll just need to thaw it in the refrigerator overnight.
  
• Veggies – You’ll need onion, carrot, zucchini, and peas for an authentic Cheesecake Factory recipe copycat. 
  
  However, this is a great clean-out-the-fridge recipe! Try bell pepper, broccoli, green beans, baby corn, and mushrooms.
  
• Peanut Butter – This recipe calls for smooth peanut butter, but if you only have crunchy peanut butter on hand, that will definitely work! 
  
  No-stir brands such as Skippy and Jif work best — natural peanut butter won’t melt as well. 
  
• Coconut Milk – Full-fat canned is the way to go! The kind in a carton is thinner and much less creamy.
• Sweet Chili Sauce – Find this with the Asian food at the grocery store. 
  
  This bright red sauce is a dynamic balance of tangy sweet heat derived from red Thai chilies, plus sugar, rice vinegar, garlic, and ginger.
  
• Fish Sauce – You’ll also find this in the international aisle. If needed, soy sauce is an easy swap!

There are a few ways that you can alter this recipe as well – just know that it will change the flavor from being a copycat recipe – but likely still delicious! 

Adding spicy mayo sauce, hot chili sauce, or hot oil is a great way to kick up the heat level in this easy Bang Bang Shrimp recipe. 

You can also add other seasonings to this dish, like garlic powder, black pepper, onion powder, or sesame seeds.

Some people like to add their favorite hot sauce or creamy spicy sauce for more bold flavor on this delicious crispy shrimp. 

A squeeze of fresh lemon juice on top is so good on seafood recipes like this! 

You can also swap out the shrimp and make bang bang chicken as well. It pairs really well with the sauce mixture and is a great way to create your own version of this recipe to enjoy. 

Top with fresh parsley and you’ve got a similar version with just a little twist! 

Cheesecake Factory Recipe Copycat Tips and Tricks

• Cook with the tails on. These have extra flavor that will seep into the Thai shrimp as they cook. Once they’ve cooled, you can chop off the tails for easier eating.
  
• Add toppings. Bang Bang Shrimp is even more delicious with chopped peanuts, toasted coconut, and green onions sprinkled over the top!
  
• Customize the flavor. I find Cheesecake Factory Bang Bang Shrimp to be a little on the sweet side. 
  So, I prefer more Thai Sweet Chili Sauce (plus pepper) in the coconut curry sauce. 
  
  Prepare the recipe with the lower amount, then taste first before changing the amounts or adding any additional ingredients.
  
  Add sriracha for an even spicier sauce, or lime juice for some tang. If you prefer it sweeter, stir in some extra brown sugar.
  
• Don’t forget the rice! Start your rice before cooking this dish so it’s all ready at the same time. 
  
  For a restaurant-worthy presentation, use a measuring scoop to place cooked rice in the center of a low bowl. 
  
  Then, carefully spoon the shrimp and sauce around the mound.

Bang Bang Shrimp Recipe FAQ

Kitchen Tools You Will Need

• Wide Stainless Steel Pan –  Using a wide stainless steel pan allows you to cook your Thai shrimp in one batch. 
  
  It also heats evenly and quickly, which allows your food to cook faster and develop that pretty sear on the outside.
• Garlic Press – One of my most used kitchen tools! It minces garlic with one squeeze, with the peel still on!
• Microplane/Zester – This is great for zesting ginger, garlic, citrus, and even cheese. You will use it practically every day!

Storing Leftover Thai Shrimp Curry

Allow copycat Bang Bang Shrimp to cool, then transfer to an airtight container and refrigerate for up to 5 days.

To reheat, carefully pour the shrimp with sauce into a skillet on the stove. Simmer over low heat until warmed through.

If you want to freeze this dish, it’s best to store the seafood and sauce separately. 

Thai shrimp curry will keep for up to 3 months in the freezer. Thaw in the refrigerator overnight before reheating.

Enjoy!

With love, from our simple kitchen to yours.

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Copycat Cheesecake Factory Bang Bang Shrimp Recipe

Enjoy Bang Bang Shrimp whenever the craving strikes, and at a fraction of the price, with this easy Cheesecake Factory recipe copycat!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 – 6

Calories 641cal

Author Donna Elick

Ingredients

Shrimp

• 1 pound medium uncooked shrimp shelled, deveined, tails on
• 2 tablespoon Asian Sweet Chili Sauce
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon butter

Coconut Curry Sauce

• 1 tablespoon olive oil
• 1/2 large onion chopped
• 1 large carrot julienned and cut into 1” length pieces (1 cup)
• 2 teaspoons freshly grated ginger
• 3 cloves garlic minced
• 2 teaspoons curry powder
• 13.5 ounce can quality coconut milk I like Chaokoh
• 3/4 cup low sodium chicken broth
• 1 tablespoon cornstarch
• 3 tablespoons brown sugar
• 3 tablespoons smooth peanut butter
• 2 tablespoons less sodium soy sauce
• 2 tablespoons lime juice
• 1-2 tablespoons Asian/Thai Sweet Chili Sauce like Mae Ploy (2 for spicier)
• 1 tablespoon fish sauce may sub soy sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• sriracha to taste optional

Add later

• 1 small zucchini julienned and cut into 1” length pieces (1 cup)
• 1/2 cup frozen petite peas

Garnish

• 1/3 cup toasted sweet coconut flakes
• 1/4 cup peanuts chopped
• 2 green onions chopped

Instructions

• Add shrimp to a medium bowl along with 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce and 1/4 teaspoon salt. Stir to combine and set aside while you prep your veggies. (Shrimp may sit at room temperature for 30 minutes or refrigerate for up to 8 hours.)
• Melt one tablespoon butter over medium high heat in large skillet. Discard shrimp marinade and add shrimp to the pan in a single layer (you may need to work in 2 batches). Cook shrimp just until opaque, about 3 minutes, then flip over and cook another 2-3 minutes until cooked through. Remove shrimp to a cutting board. Chop off tails when cool enough to handle/while sauce is simmering.
• Using the now empty skillet (don’t wipe out), heat one tablespoon olive oil over medium-high heat. Add onions and cook three minutes. Add carrots, ginger, garlic and curry powder and sauté 1 minute. Turn heat to low and add coconut milk. Mix chicken broth with 1 tablespoon cornstarch and add to skillet along with all remaining Coconut Curry Sauce ingredients.
• Bring sauce to a simmer until thickened and the carrots are crisp-tender, about 5 minutes. Stir in zucchini and frozen peas and cook until peas are heated through, about one minute. If you would like a thinner sauce, thin with additional chicken broth or water. For a spicier sauce, add sriracha, for tangier, add lime juice, for sweeter, add additional brown sugar (keeping in mind the coconut will add sweetness).
• Serve with rice and garnish with toasted coconut, green onions and peanuts.

Nutrition

Serving: 1 | Calories: 641cal | Carbohydrates: 39g | Protein: 27g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 150mg | Sodium: 1914mg | Sugar: 23g | Fiber: 5g | Calcium: 147mg | Iron: 6mg

Originally published September 2018, updated and republished July 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 Copycat Cheesecake Factory Bang Bang Shrimp Recipe appeared first on The Slow Roasted Italian.

Mexican Street Corn Salad

Simple ingredients are all that’s needed to make this easy Mexican street corn salad recipe — and they create the perfect balance of flavor! 

It’s great for Cinco de Mayo fiestas or as a fresh side dish on Taco Tuesday. I love adding extra cilantro because it’s the best part! 

Don’t forget to top with some lime zest and fresh lime juice to round out that delicious Mexican flavor.

This recipe for Mexican street corn salad will be on your list of favorite sides because it has the best flavor — and is so simple to whip up! 

The traditional name for Mexican street corn salad is “esquites,” and it’s typically served in a portable cup. 

While the flavor can be similar to “elote” (street corn), the kernels are loose and mixed with other ingredients instead of being left on the cob.

Fresh corn seems like an unlikely salad base, but it’s just as scrumptious with tomatoes, mozzarella, herbs, and a simple dressing.

Love fresh corn side dishes? Our Corn and Bacon Casserole is a comfort classic that pairs well with just about anything!

Or, if you’re in more of a comfort mood, make these flavors in a restaurant-style chowder!

If you’re looking for more south-of-the-border favorites, try my Mexican Street Corn Pasta Salad, Spicy Corn Skillet with Sausage, Air Fryer Stuffed Peppers, or Restaurant-Style Mexican Rice too!

Ingredient Notes and Substitutions

• Sweet Corn – This recipe for Mexican street corn salad is flexible, so use whatever is most available. 
  
  Frozen kernels will need to be thawed first, and canned ones should be drained thoroughly. 
  
  Slice kernels off of fresh cobs before browning them on the stove, or grill the whole cobs until slightly charred. Then, add the kernels straight to the mixing bowl.
  
• Red & Green Onion – Adds a balance of sharp and fresh flavor, plus some extra texture. If your red onion is particularly pungent, soak slices in cold water for a few minutes before dicing.
  
• Cotija Cheese – This is a popular cow’s milk cheese, named after the town in Mexico where it originated. It has a strong, salty flavor and a crumbly texture. 
  
  While not quite the same, feta or fresh Parmesan are the closest substitutes.
  
• Sour Cream & Mayo – The tangy, creamy base of the dressing. Greek yogurt is a great alternative for either, plus it’s higher in protein and lower in both fat and calories.
  
• Lime Juice – Use freshly squeezed, and lots of it!
  
• Jalapeno – Wear food-safe gloves while cutting jalapenos, since the oils are extremely hard to wash off and can then transfer to your eyes or other parts of your body. 
  
  Remove all of the seeds, unless you would like your Mexican street corn salad to be spicier — but be sure to let guests know if you do so!
  
• Spices – Chili powder and ground cumin round out the savory flavors, and a little kosher salt makes everything pop.
  
  While this dish has plenty of heat, feel free to kick it up a notch with some red pepper flakes or a dash of cayenne.

Tips and Tricks to Make Perfect Mexican Corn Salad

• Spend a few minutes cooking the corn.

It really makes a difference in the flavor!! If you’re already grilling, toss a few cobs on the grates until charred. Otherwise, it’s easy enough to brown the kernels in a little oil on the stove.

And if you’re in a rush, look for cans of fire roasted corn kernels — same smoky flavor without the cooking step!

• Allow the kernels to cool first.

If you try to toss everything together right away, you’ll mess with the texture of your Mexican street corn salad.

The pepper and onions will soften from the heat, and you want those to be as crisp as possible! All the dairy will get a bit funky too — and may even curdle or separate.

• Reserve some of the dressing if you plan to make it ahead.

Instead of tossing everything together right away, mix the sour cream, mayo, lime juice, and spices in a separate bowl.

Pour most of the mixture over the salad and toss to coat, then cover and refrigerate both bowls. Just before serving, stir in the rest of the dressing.

This allows all the flavors to meld together while also keeping the texture creamy and fresh!

Serving Suggestions

Pair Mexican corn salad with tortilla chips for a hearty appetizer, or serve it alongside any of your favorite cookout foods.

Depending on what flavors you’re craving, you can add cherry tomatoes, chopped bell peppers, black beans, avocado… anything else that you want. 

This grilled corn salad also tastes great with barbecue chicken, grilled steak or shrimp, tacos, enchiladas, and even burgers!

Serving a Mexican-inspired spread? Our Mexican Fruit Salad makes the perfect sweet side — the chili-lime flavors pair beautifully with everything on the table.

Prep Ahead

• Slice kernels off the cob
• Chop onions, jalapeno, and cilantro
• Mince garlic
• Juice limes

Kitchen Tools You Will Need

• Large Skillet – Be sure that it is wide enough for all of the kernels to brown evenly.
• Citrus Juicer – This gets every last drop out, which makes juicing limes so much easier.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mixing Bowl – This one is my go-to!

Mexican Street Corn Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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Print

Mexican Street Corn Salad + Video

Mexican Street Corn Salad is tangy and sweet with a kick of heat, like the popular street corn! Make this fresh side dish in just 20 minutes!

Course Salad

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 – 5

Calories 308cal

Author Donna Elick

Ingredients

• 4 cups sweet corn (**See Notes below, thawed, drained, or cut off the cob)
• 1 tablespoon olive oil
• 1/2 cup red onion chopped
• 1/4 cup green onion chopped
• 1 jalapeno seeded and diced
• 1/4 cup cilantro chopped
• 1 garlic clove minced
• 1/2 cup cojita cheese
• 2 1/2 tablespoons sour cream
• 2 tablespoons mayo
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 4 tablespoons fresh lime juice from 2 limes

garnish (optional)

• chopped cilantro
• extra cojita cheese

Instructions

• Cut corn kernels off of cob, or drain canned or thawed corn.
• Heat oil in a large skillet over high heat. Carefully spoon corn into the skillet and cook for about 8-10 minutes, or until corn starts to brown. Remove from heat and transfer to a large mixing bowl and allow to cool.
• Once the corn has cooled, add all remaining ingredients to the mixing bowl and stir until combined well.
• Garnish with additional chopped cilantro and extra cojita cheese if desired. Serve cold and enjoy!

Video

Notes

You can use fresh, frozen, or canned sweet corn for this recipe. If you are using frozen corn, just be sure to thaw beforehand. If you are using canned corn, drain the excess juice. For corn on the cob, husk and cut the kernels off. You could also grill your corn on the cob until slightly charred, then cut the kernels off and toss with the ingredients.

Cojita is a cow’s milk cheese, “named after the town of Cotija, Michoacán where it originated, Cotija cheese has a strong, salty flavor and is mostly used as a topping or mixed into sauces.” Source

You can substitute sour cream for the yogurt.

This is great served as a side, especially for cookout foods like barbeques, tacos, enchiladas, fajitas, or burgers. You can also dip your chips into it for an appetizer.

Add red pepper flakes for extra spice. You could also add extra veggies like chopped red pepper, or avocados. If you would like avocado in your salad, add it just before serving since it oxidizes quickly. You could also add a little lemon to your avocado to keep it from browning.

This is best served the same day. If you have leftovers or you want to prepare this ahead of time, you can store the salad in an airtight container in the refrigerator for about 3 days. If you are serving guests, I recommend making this just one day ahead.

The traditional name for Mexican street corn salad is called “esquites”. This is typically served in a cup with corn off of the cob and mixed in a variety of ways. This is not the same as “elote”, which has the corn still on the cob.

I recommend wearing food safe gloves while cutting jalapenos to protect your hands from the oils. The oils are extremely hard to wash off, and can then transfer to your eyes or other parts of your body. Be sure to remove all seeds, unless you would like your salad to have more spice. If you are serving guests, let them know if you have added jalapeno seeds, as this can make it extra spicy for some people.

 

Nutrition

Serving: 1 | Calories: 308cal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 413mg | Sugar: 9g | Fiber: 4g | Calcium: 121mg | Iron: 1mg

Originally published April 2021, updated and republished July 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 Mexican Street Corn Salad + Video appeared first on The Slow Roasted Italian.