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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Copycat Chipotle Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

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 AIR FRYER CARROT RECIPES

• Crispy edges, tender centers
  
• Sweet and savory balance
  
• Done in under 15 minutes of cook time
  
• Elegant enough for holidays
  
• Easy enough for a Tuesday

Air Fryer Carrots

Oh, I love when a vegetable shows up and refuses to be boring!

Carrots don’t have to be an afterthought. When you give them a little honey, some fresh rosemary, and real heat, they transform.

The natural sugars in the carrots caramelize, the honey turns glossy, and those rosemary leaves get fragrant and slightly crisp around the edges.

Honey glazed carrots taste elevated. But they’re not complicated. Letting them marinate matters. It gives the honey time to cling and soak in instead of just sliding off in the basket.

And the air fryer? It concentrates everything. No watery vegetables. No limp texture.

Just sweet, savory, golden bites that disappear faster than you think they will. All vegetables should taste this good.

Rather use the oven instead? Our Brown Sugar Roasted Carrots are a rich, sweeter option that takes a little less time!

INGREDIENT NOTES

• Whole Carrots: Cut evenly so they cook at the same rate. Thick pieces will need more time.
  
• Honey: Enhances the natural sweetness without making airfryer carrots too candy-like.
  
• Fresh Rosemary: Fresh makes a difference here… dried won’t give the same aroma, and tends to burn in the air fryer.
  
• Extra Virgin Olive Oil: Helps caramelization and prevents sticking.
  
• Kosher Salt: Balances the sweetness after cooking.

VARIATIONS

Maple Glazed: Swap the honey for pure maple syrup.

Thyme Swap: Use fresh thyme instead of rosemary (or use a mix of both).

Spicy Honey: Add a pinch of red pepper flakes to the marinade.

Balsamic Finish: Drizzle air fryer carrots lightly with balsamic glaze before serving.

Garlic Herb: Add 1 teaspoon minced garlic to the honey marinade.

Orange Zest: Include a little fresh zest for brightness.

Extra Color: Use heirloom carrots for more visual interest and complex flavor.

SERVING SUGGESTIONS

• Pair honey glazed air fryer carrots with grilled steak for contrast.
  
• Serve alongside our creamy chicken or crock pot beef stroganoff.
  
• Add to a holiday spread with roasted potatoes.
  
• Chop and fold into pasta salads or turkey tetrazzini casserole.
  
• Blend with some chicken or vegetable stock for an easy roasted carrot soup.

AIRFRYER CARROTS FAQ

Carrots are naturally high in sugar. When exposed to high, circulating heat like the air fryer provides, those sugars caramelize quickly, which deepens flavor and creates those golden edges without turning them mushy.

The key to successful air fryer carrots recipes is surface moisture control. Too much oil or overcrowding traps steam and softens them instead of crisping.

A single layer and proper spacing allow the heat to circulate and concentrate the glaze.

Letting carrots sit in the honey mixture before cooking allows a thin coating to cling to the surface. That’s what creates the glossy finish instead of a sticky puddle at the bottom of the basket.

Simple technique. Big payoff.

TOOLS NEEDED

• Air Fryer: Basket style preferred.
  
• Large Mixing Bowl: Plenty of room for properly coating the carrots.
  
• Sharp Knife: Even cuts matter with this air fry carrot recipe.
  
• Vegetable Peeler: For a rustic look, leave unpeeled but give them a good scrub.
  
• Tongs: For easy flipping or shaking.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Air Fryer Recipes

Air Fryer Meatballs (Easy 18 Minute Homemade Recipe)

Best Air Fryer Meatloaf (Easy 5 Minute Prep Recipe)

Crispy Air Fryer Roasted Rosemary Potatoes Recipe

Easiest Air Fryer Corn on the Cob (15 Minute Recipe)

Print

Air Fryer Carrots

Honey glazed Air Fryer Carrots are scrumptiously sweet and satisfyingly crispy, infused with rosemary flavor. Dramatic with little effort!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 2 – 3

Calories 251cal

Author Donna Elick

Equipment

• air fryer
• sharp knife
• mixing bowls

Ingredients

• 1 pound whole carrots, peeled and trimmed
• 1 tablespoon extra virgin olive oil plus more if needed
• 3 tablespoons honey
• 5 sprigs fresh rosemary, leaves removed and divided
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• PREP CARROTS: Wash 1 pound whole carrots, peeled and trimmed. Cut into even sticks about 4 inches long and ¾-inch thick. Larger carrots should be cut into quarters lengthwise for even cooking.
• MAKE MARINADE: In a large bowl, combine 1 tablespoon extra virgin olive oil, 3 tablespoons honey, leaves 5 sprigs fresh rosemary, leaves removed and divided, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper.
• MARINATE: Add the carrots to the bowl and toss until evenly coated. Let sit for 20 to 30 minutes to absorb flavor.
• PREHEAT AIR FRYER: Preheat the air fryer to 375°F for about 5 minutes.
• COOK: Lightly spray the air fryer basket with oil or use a liner. Arrange half of the carrots in a single layer and sprinkle with a few fresh rosemary leaves. Air fry for 12 to 15 minutes, shaking the basket halfway through, until carrots are lightly golden and fork-tender.
• REPEAT: Remove cooked carrots and repeat with remaining carrots.
• SERVE: Serve immediately while warm. Sprinkle with additional kosher salt if desired.

Notes

Baby Carrots: Baby carrots cook faster, about 7 to 10 minutes.

Oil Tip: Using up to 2 tablespoons total olive oil will yield slightly crispier carrots.

Flavor Balance: Carrots are naturally sweet. The honey enhances their flavor without overpowering it. Add extra salt only after cooking if needed.

Reheating: Reheat once in a 375°F air fryer for 3 to 5 minutes. Air fried foods are best enjoyed fresh.

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

Nutrition

Serving: 1 | Calories: 251cal | Carbohydrates: 48g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 1321mg | Sugar: 37g | Fiber: 7g | Calcium: 81mg | Iron: 1mg

Originally published July 2022, 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 Carrots appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS ROASTED RED PEPPERS RECIPE

• Sweet, smoky, deeply concentrated flavor
  
• Hands-off broiler method
  
• So much better than jarred
  
• Easy to make ahead
  
• Incredibly versatile

Roasted Red Peppers

This is one of those things that sounds fancy until you actually do it. It’s just peppers and heat. That’s it.

Roasting completely changes them: the sugars concentrate, the skins blister and slip right off, and suddenly you’ve got something soft, sweet, and smoky that tastes like it came from a really good deli counter.

I roast red peppers in the oven all the time and keep them in the fridge because they fix meals.

Sandwich feeling boring? Add roasted red peppers. Pasta needs something? Peppers. Eggs, salads, grain bowls, pizza… you get it. They just work.

This recipe is not complicated by any stretch. It’s simply letting heat do what heat does best.

And once you know how to make roasted red peppers? You’ll be making them every week.

INGREDIENT NOTES

• Red Bell Peppers: Red are naturally sweeter than any of the other colors, and they roast the best!
  
• Olive Oil (Optional): A light drizzle brings everything together. You’ll need extra if you want to store roasted red peppers long-term.
  
• Kosher Salt: Just enough to wake the flavor up.
  
• Fresh Herbs: Optional, but lovely if you have them. Basil, thyme, or parsley are my top picks.

VARIATIONS

Garlic-Infused: Toss with olive oil and roasted garlic after peeling.

Herb-Heavy: Finish with fresh basil, thyme, or parsley.

Vinegar Kick: Add a splash of red wine vinegar.

Spicy: Sprinkle with red pepper flakes after roasting.

Marinated: Store roasted red peppers submerged in olive oil. But no raw garlic for long storage!

Chopped: Dice fine to use in sauces, spreads, and dips.

SERVING SUGGESTIONS

• Layer on sandwiches and wraps.
  
• Add to pasta or grain bowls.
  
• Serve alongside grilled or roasted meats.
  
• Blend into hummus, pesto, pasta sauces, or even tomato soup!
  
• Toss into salads for some extra sweetness.
  
• Spoon over eggs or omelets or tuck into quiches.
  
• Incorporate into our veggie pizza appetizer.
  
• Layer onto crostini with whipped feta or goat cheese and fresh basil.

ROAST RED PEPPERS IN THE OVEN FAQ

Roasting peppers is all about controlled charring and moisture release.

High heat blisters the skins quickly, breaking down the outer cell walls while concentrating sugars in the flesh underneath.

As the peppers steam after roasting, trapped moisture separates the softened flesh from the charred skin, which is why peeling becomes effortless.

Red peppers have higher natural sugar content than green or yellow, so caramelization happens faster and flavor intensifies instead of turning bitter.

Letting them rest in their own juices preserves aroma and texture, keeping them silky instead of dry.

This roasted red peppers recipe isn’t about some fancy technique. It’s heat, steam, and timing working together.

TOOLS NEEDED

• Rimmed Baking Sheet: Gives plenty of room to char the peppers, not steam.
  
• Foil: For easy cleanup and steaming.
  
• Sharp Knife: Clean cuts make peeling easier.
  
• Heatproof Bowl: Traps steam properly after roasting.
  
• Tongs or Fingers: Skins should slip right off!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Cake Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Hershey’s Chocolate Cake Recipe – Family Favorite

Almond Blueberry Breakfast Cake Recipe + Video

Print

Roasted Red Peppers

Learn how to make Roasted Red Peppers from scratch, then use them right away or pack in oil for later. Naturally sweet and a little smoky!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

steam time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 About ½ bell pepper per person

Calories 39cal

Author Donna Elick

Equipment

• baking sheet
• 2 large bowl
• cutting board
• sieve
• paring knife

Ingredients

• 5 to 8 red bell peppers, washed and dried

Optional for finishing:

• Extra virgin olive oil
• Kosher salt
• Fresh herbs such as basil, thyme, or parsley

Instructions

• PREP OVEN AND PAN: Set the oven broiler to HIGH. Position an oven rack about 6 inches from the heat. Line a large rimmed baking sheet with foil.
• CUT PEPPERS: Stand 5 to 8 red bell peppers, washed and dried upright. Slice straight down along all four sides, cutting close to the core but leaving the stem and seed core behind. Discard the core and bottom pieces. You should have flat slabs of pepper.
• ARRANGE: Place the pepper pieces skin-side up on the prepared baking sheet in a single layer. Flat pieces roast more evenly and char better.
• BROIL: Place the pan under the broiler and cook for 8 to 12 minutes, until the skins are blistered, blackened, and wrinkled. Check at the 8-minute mark and rotate the pan if needed. The flesh should be soft and fragrant.
• STEAM: Immediately transfer the hot peppers to a bowl and cover tightly with foil. Let steam for about 10 minutes. This loosens the skins for easy peeling.
• PEEL: Once cool enough to handle, gently peel off and discard the blackened skins. They should slip off easily.
• SLICE AND SEASON: Slice or chop the roasted peppers as desired. Season lightly with Kosher salt and drizzle with Extra virgin olive oil. Add Fresh herbs if using.
• STORE OR SERVE: Use immediately or store with their natural juices.

Notes

Doneness Tip: Peppers are ready when the skins are mostly black and the flesh is very tender. Under-charred peppers are harder to peel and less smoky.

Make-Ahead: Roasted red peppers can be made ahead and used throughout the week.

Storage: Store roasted peppers with their juices in an airtight container in the refrigerator for up to 1 week.

Oil Storage: You may submerge the peppers in olive oil for storage, but do not add raw garlic unless the peppers will be consumed within 1 week due to food safety concerns.

Freezing: Cool completely, then freeze peppers in a single layer before transferring to a freezer-safe bag. Use within 6 months.

Yield Note: One medium-large red bell pepper yields about ½ to ¾ cup roasted peppers.

Nutrition

Serving: 1 | Calories: 39cal | Carbohydrates: 9g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 6mg | Sugar: 6g | Fiber: 3g | Calcium: 10mg | Iron: 1mg

Originally Published July 12, 2011, 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 Roasted Red Peppers appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE VEGETABLE SOUP WITH TORTELLINI

• Ready in about 30 minutes
  
• Fresh, colorful vegetables in every bite
  
• Cheese tortellini makes it hearty without heaviness
  
• Flexible and freezer-friendly (with one smart rule)
  
• Perfect for busy weeknights or lazy Sundays

Vegetable Tortellini Soup

This is my “I need dinner, but I also need comfort” soup. You know the one.

It starts with a pot, some olive oil, and that moment when onions hit the heat and everything suddenly feels possible again. Then the colors show up. Carrots. Peppers. Tomatoes. Basil.

And the tortellini? That’s the payoff. Little pillows of cheese floating around like they belong there. Because they do.

I make this vegetable soup with tortellini when the fridge looks sad but I still want something that feels intentional. Add bread. Add cheese. Sit down. Breathe.

INGREDIENT NOTES

• Refrigerated Cheese Tortellini: Cooks fast and adds richness without needing cream
  
• Aromatic Veggies: Any good soup starts with sauteed onion, carrots, and celery. I like to toss some red bell pepper in there too for even more flavor.
  
• Fire Roasted Diced Tomatoes: The secret to “simmered all day” flavor! They do add a little heat, so swap one can with regular diced tomatoes to make the soup milder.
  
• Vegetable Stock: Fuller flavor than broth. Low-sodium gives you more control when making this tortellini and vegetable soup.
  
• Fresh Basil: Added early for flavor, finished fresh for brightness.
  
• Red Pepper Flakes: Totally adjustable! This is gentle heat, not fire alarm soup.

VARIATIONS

Pasta Swap: Use ravioli or small filled pasta if tortellini isn’t available.

Chicken Version: Use chicken stock and add shredded rotisserie chicken.

Greens Please: Stir in a big handful of spinach or kale just before serving.

Protein Boost: Add a can of white or cannellini beans (drained and rinsed) to make it even heartier.

Extra Veggies: Zucchini, mushrooms, green beans, corn… all great in this vegetable tortellini soup!

Deeper Flavor: Toss a Parmesan rind into the pot as everything simmers.

Spicy: Go all the way to ½ teaspoon red pepper flakes (or more, you rebel!).

SERVING SUGGESTIONS

• Top with freshly grated Parmesan, cracked black pepper, or extra basil.
  
• Add a crusty loaf of bread for dunking or some garlic bread for full comfort vibes.
  
• Pair tortellini vegetable soup with our Olive Garden salad or Monte Cristo sandwiches.
  
• Finish the meal with a warm batch of gooey chocolate chip cookies.

TORTELLINI VEGETABLE SOUP FAQ

This tortellini vegetable soup recipe works because it builds flavor in layers…even though it’s fast.

Sautéing the onions, carrots, and celery first releases natural sugars, which gives the broth depth before any liquid hits the pot.

Garlic and basil go in after the veggies soften, so their aromatics bloom instead of burning.

Fire-roasted tomatoes bring acidity and smokiness, which balance the sweetness of the vegetables while adding that ‘cooked all day’ flavor.

And the tortellini? It’s added last because filled pasta releases starch quickly. That starch lightly thickens the broth and gives the soup body… but only if it’s cooked briefly.

That timing is the difference between silky soup and overcooked pasta mush. Respect the order. Soup rewards you.

TOOLS NEEDED

• Large Heavy-Bottomed Pot: Prevents scorching and cooks evenly.
  
• Sharp Knife: Even veggie cuts = even cooking.
  
• Cutting Board: Because prep goes fast when it’s organized.
  
• Wooden Spoon: For stirring without damaging the pot.
  
• Ladle: Soup deserves dignity.

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Print

Vegetable Tortellini Soup​

This Vegetable Tortellini Soup is packed with hearty Italian flavors in a rich tomato broth. Cozy, comforting, and ready in 30 minutes!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 363cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 white onion diced (½ cup)
• 1/2 pound carrots peeled and diced (1 ½ cups)
• 2 ribs celery diced (1 cup)
• 1 red bell pepper diced (1 cup)
• 1 tablespoon minced garlic about 3 cloves
• 3 tablespoons fresh basil chopped
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1/4 to 1/2 teaspoon red pepper flakes
• 6 cups vegetable stock 48 ounces
• 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
• 19- ounce package refrigerated cheese tortellini
• Parmesan cheese for serving
• Fresh basil for serving

Instructions

• HEAT POT: Place a 6 to 8-quart heavy-bottomed pot over medium-high heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.
• SAUTÉ VEGETABLES: Add 1/2 white onion, 1/2 pound carrots, and 2 ribs celery. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent.
• ADD AROMATICS: Stir in 1 red bell pepper,1 tablespoon minced garlic, 3 tablespoons fresh basil, 2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and 1/4 to 1/2 teaspoon red pepper flakes. Cook for 1 minute, until fragrant.
• SIMMER SOUP: Pour in 6 cups vegetable stock and add 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained. Stir well and bring to a gentle boil.
• COOK TORTELLINI: Add the 19- ounce package refrigerated cheese tortellini. Cook for 3 minutes, or according to package directions, until the tortellini are tender and floating.
• SERVE: Ladle the soup into bowls and top with Parmesan cheese and Fresh basil.

Notes

Make-Ahead: The soup base can be made up to 2 days ahead. Add the tortellini just before serving for the best texture.

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

Reheating: Reheat gently on the stovetop over medium heat. Add a splash of vegetable stock if the soup thickens.

Freezing: Freeze the soup without tortellini for up to 3 months. Thaw overnight in the refrigerator, reheat, then add fresh tortellini.

Ingredient Notes: Vegetable stock gives fuller flavor than broth. Use low-sodium if you prefer more control over salt. You can substitute your favorite stock (chicken, beef, etc).

Nutrition

Serving: 1 | Calories: 363cal | Carbohydrates: 48g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 2134mg | Sugar: 8g | Fiber: 5g | Calcium: 150mg | Iron: 3mg

Originally published September 2012, updated and republished December 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 Vegetable Tortellini Soup appeared first on The Slow Roasted Italian.

Forget about traditional green bean casserole, and make this the next time! It’s a spin on the classic version and one that I love. 

This easy cheesy green bean casserole proves that you can take a classic dish and turn it into one of the best new side dishes around. 

The tender green beans paired with the addition of cheese prove this to be a true classic holiday dish. 

I could literally eat the entire dish on my own, but everyone in my family loves the cheesy texture too so I don’t mind sharing. 

These cheesy green beans are perfect for the holiday table! 

I love adding this to be Thanksgiving table or holiday dinners because there is always room for easy recipes like this. 

Cheesy Green Bean Casserole

What’s better than cheddar? Cheddar and bacon! 

Throw in those classic holiday ingredients and you have a 5 star casserole that’ll make every other green bean casserole pale in comparison. This recipe is literally the ultimate side dish! 

We can’t believe we didn’t think of making green bean casserole with bacon and cheese before!

Pair this casserole alongside our Bacon Wrapped Herb Roasted Turkey for the most over-the-top delicious Thanksgiving dinner ever!

If you know you’ll be running around on Thanksgiving with no time to spare, consider trying out this make ahead version, too – all you’ll have to do is throw it in the oven! 

Stumped on side dish options for Thanksgiving? My Corn and Bacon Casserole is the coziest, most craveable casserole your guests will ever have!

And don’t forget the sweet potato casserole for a sweet contrast to this extra savory dish.

Ingredient Notes & Substitutions

• Bacon – I like to use hickory smoked or applewood, but to each their own! A smoky meat will definitely complement mushrooms and cheese the best. 
  
• Baby Bella Mushrooms – Also known as crimini mushrooms! 
  
  Not everyone knows that your classic Thanksgiving green bean casserole with cheese is bulked up with cream of mushroom soup – so we need those mushrooms to get that flavor!
  
  This is must to create the perfect creamy mushroom sauce. 
  
• Onion & Garlic – I promise that you won’t miss the fried onions! 
  
  Using fresh prevents the casserole from getting soggy and adds a mindblowingly appetizing aroma to the dish – especially in combination with the garlic!
  
• All-Purpose Flour – Flour is used as a thickener and binder to make a far more substantial green bean and bacon casserole. If you need a gluten-free recipe, see the tips below!
  
• Whole Milk – Those who prefer a creamier casserole can substitute half of the milk with heavy cream or work in some half and half instead.
  
• Sharp Cheddar Cheese – A true classic that goes with everything! Colby Jack is a wonderful alternative, and – if you’re feeling adventurous – even gouda works!
  
• Green Beans – I generally use frozen green beans, thawed before adding to the casserole. 
  
  But you can also use blanched fresh green beans if you’re able to snag them so late in the season!
  
  Canned green beans are always an optoin, but I think that they’re mushy so they’re my last choice for this casserole dish. 
  
  You can also add other seasonings like black pepper, cayenne pepper, or even onion powder to this dish.
  
  Season it for the perfect way that fuels your taste buds for busy weeknights! (and since you’re using simple ingredients to make this dish, you can easily alter a bit!) 

How to Make the Best Cheesy Green Bean Casserole For Your Needs!

• Make It Quick – Go ahead and bake the bacon in the oven until it’s perfectly crispy crunchy. Once it cools, you can easily crumble it up. 
  
  Afterward, heat some butter in a skillet and saute the mushrooms, onions, and garlic until browned and almost painfully fragrant – it seriously smells so good!! 
  
  At this point, you can proceed with the recipe with the seasonings and flour. 
  
• Make It Gluten-Free – Replace the flour with a milk and cornstarch slurry, made with ¼ cup cornstarch and ½ cup milk. 
  
  Add it when the recipe calls for the flour – just after the milk begins to bubble. Stir to combine, and proceed with the recipe. 

Storing and Reheating Leftover Green Bean and Bacon Casserole

Cover and chill the leftover green bean casserole for up to 5 days. Freezing isn’t your best option – the texture of the cream will change somewhat – but you can for a couple of weeks if you so desire.

Just be sure to let the the casserole thaw before topping it with some fresh cheese again for a boost of flavor! 

To reheat, return to the skillet on a medium heat until warmed through. 

You could also toss it in the oven and broil for just a couple of minutes for a nicely browned crust on top! 

Cheesy Green Bean Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Classic Thanksgiving Sides

Print

Best Cheesy Green Bean Casserole Recipe + Video

Cheesy Green Bean Casserole isn’t just about the extra cheddar. We built the sauce on bacon for a dish that’ll kick up your holiday meal!

Course Side Dish

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 382cal

Author Donna Elick

Ingredients

• 1 pound Jones Dairy Farm Dry Aged Hickory Smoked Bacon cut into 1/2″-3/4″ pieces
• 8 ounces sliced baby bella aka crimini mushrooms
• 1/2 medium yellow onion sliced
• 3 cloves garlic minced
• 1/4 cup all-purpose flour *see gluten-free notes
• 1 teaspoon kosher salt more to taste
• 1/2 teaspoon fresh ground black pepper
• 1-2 pinches red pepper flakes to taste
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 24 ounces frozen green beans thawed

Instructions

• In a cold large (12″) cast iron skillet add bacon. Turn heat to medium and cook until crisp. Stirring occasionally. This will take about 25 minutes. See the shortcut method if you want to make this quicker.
• Remove bacon from the skillet with a slotted spoon and place on a paper towel lined plate. Set aside. Pour bacon drippings into a jar to save for later use and return 4 tablespoons bacon drippings to the pan.
• Return skillet to medium heat. Add mushrooms, onion and garlic. Cook the vegetables until they are browned, about 5 minutes, stirring occasionally.
• Add 2 tablespoons bacon drippings, into the pan (or butter if you are out of bacon drippings). Add flour, salt, pepper, and red pepper flakes. Stir until the flour dissolves into the vegetables. Cook 1 minute to cook out the floury taste.
• Add milk and stir to combine. Remove from the heat, to prevent the cheese from getting grainy. Add the cheese a handful at a time and stir between each addition.
• Once the cheese is completely melted into the sauce add green beans and half of the cooked bacon.
• Stir to combine, and return the skillet to medium heat. Continue to cook the casserole until the green beans are heated through, and the sauce is thickened, about 3-5 minutes. Top with remaining bacon.

Video

Notes

You can also use blanched fresh green beans, when available.

Shortcut method: bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.

Gluten-free instructions: Mix 1/4 cup of corn starch with 1/2 cup of milk in a resealable container. Seal and shake the living tar out of it to create a slurry. Omit the flour called for in the recipe. Add the remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe.

Nutrition

Serving: 1 | Calories: 382cal | Carbohydrates: 15g | Protein: 15g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 789mg | Sugar: 7g | Fiber: 3g | Calcium: 219mg | Iron: 1mg

Originally published November 2017, updated and republished November 2025

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

The post Best Cheesy Green Bean Casserole Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE PANDA EXPRESS CHICKEN AND MUSHROOMS

• Ready in 1 hour (with marinating time).
  
• Crispy-tender veggies, never soggy.
  
• That signature saucy, glossy Panda flavor.
  
• Perfect for meal prep or freezing.

Mushroom Chicken Panda Express

You know those times when you’re craving takeout but don’t want to change out of your comfy pants? This Panda Express Mushroom Chicken Copycat is the answer!

It’s saucy, savory, and lick-the-plate good… everything you love about the restaurant version, but homemade and even better.

Each piece of chicken is tender and juicy, the sauce is silky and full of flavor, and it all comes together faster than you can drive to Panda Express.

Trust me, once you try it, this mushroom chicken Panda Express recipe is going straight into your weeknight dinner rotation. Clean plate club, here we come!

While we’re on the topic of skipping takeout, my new Simple Orange Chicken Recipe comes together in just 40 minutes & feels just like it came right from your favorite Chinese restaurant!

INGREDIENT NOTES

• Chicken: Boneless, skinless chicken breasts work perfectly here, but boneless thighs will give you juicier, more tender bites.
  
• Shaoxing wine: A staple in Chinese cooking that adds depth. If you can’t find it (check the international aisle or Asian market), use dry sherry or even apple juice in a pinch.
  
• Mushrooms: White mushrooms are classic in the mushroom chicken at Panda Express, baby bellas or shiitakes add richer flavor.
  
• Zucchini: Slice into half moons so they cook quickly but still hold texture.
  
• Soy Sauce: Use light soy sauce (not dark) for a balanced saltiness without overpowering.
  
• Oyster Sauce: Adds umami depth you can’t skip. If needed, hoisin sauce is a decent substitute but sweeter.
  
• Cornstarch: Helps to tenderize the meat (along with baking soda), plus it thickens both the marinade and sauce. Don’t skip or you’ll lose that glossy Panda finish.

VARIATIONS

Spicy Mushroom Chicken: Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce.

Low Carb: Swap zucchini with broccoli florets or green beans and serve over cauliflower rice.

Meat Lovers Twist: Replace zucchini with extra chicken and mushrooms for a protein-heavy version.

Extra Veggie: Add bell peppers, snap peas, or bok choy to Panda Express chicken and mushrooms for more crunch and color.

Meal Prep Friendly: Double the recipe and portion into containers with rice for grab-and-go lunches.

SERVING SUGGESTIONS

• Steamed White Rice: The classic base to soak up all that glossy sauce.
  
• Panda Fried Rice: Even more flavor and an extra dose of veggies!
  
• Stir Fry Noodles: Serve this mushroom chicken Panda copycat over garlic noodles or chow mein for a slurpable sidekick.
  
• Asian Cucumber Salad: Light, refreshing, and balances the richness.
  
• Egg Rolls: Pair with veggie egg rolls or chicken spring rolls for a takeout-at-home vibe.
  
• Beverage Pairing: A crisp, cold lager or sparkling water with lime cuts through the richness.

PANDA EXPRESS MUSHROOM CHICKEN FAQ

I’ve been recreating takeout favorites in my kitchen for over a decade, and this Panda Express Mushroom Chicken is one of those recipes that proves homemade is always better.

The secret is in the marinade: a touch of baking soda keeps the chicken tender, just like the restaurant does, while the cornstarch creates a silky coating for the sauce to cling to.

Cooking at high heat locks in flavor and keeps the veggies crisp, not soggy.

Over the years, I’ve tested this mushroom chicken Panda recipe enough times to know… once you try it, Panda Express won’t see you nearly as often.

TOOLS NEEDED

• Large Nonstick Skillet or Wok: Essential for high-heat stir-frying.
  
• Mixing Bowls: For marinating the chicken and whisking the sauce.
  
• Sharp Knife & Cutting Board: To prep chicken and vegetables evenly.
  
• Whisk: Helps blend the sauce and prevent lumps.
  
• Tongs or Spatula: For tossing chicken and veggies without breaking them.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Panda Express Copycat Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Mushroom Chicken Panda Express (Copycat Recipe)

The Mushroom Chicken at Panda Express is saucy, savory, and perfectly tender… but my easy copycat version is even tastier than takeout!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

chill time 15 minutes minutes

Total Time 1 hour hour

Servings 5

Calories 256cal

Author Donna Elick

Ingredients

Stir-Fry Ingredients

• 1 pound boneless skinless chicken breasts cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or cooking sherry
• 1 tablespoon packed light brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 2 tablespoons canola oil or vegetable oil
• 2 cups sliced white mushrooms
• 1 medium zucchini cut into half circles
• Sesame seeds for garnish

Sauce Ingredients

• 1 tablespoon sesame oil
• 2 teaspoons packed light brown sugar
• 1 tablespoon mirin or rice vinegar
• 1 tablespoon finely minced fresh ginger
• 1 tablespoon finely minced garlic about 3 cloves
• 1/4 cup light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch

Instructions

• Marinate the Chicken: Pat 1 pound boneless skinless chicken breasts dry with paper towels and place in a medium mixing bowl. In a small bowl, whisk 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon packed light brown sugar, 1 tablespoon cornstarch, and 1 teaspoon baking soda until smooth. Pour marinade over chicken, toss to coat, cover with plastic wrap, and refrigerate for 15–30 minutes.
• Make the Sauce: In a medium bowl, whisk together 1 tablespoon sesame oil, 2 teaspoons packed light brown sugar, 1 tablespoon mirin, 1 tablespoon finely minced fresh ginger, 1 tablespoon finely minced garlic, 1/4 cup light soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Set aside.
• Prepare the Vegetables: Slice mushrooms and zucchini so they’re ready before cooking.
• Cook the Chicken: Heat 2 tablespoons canola oil in a large nonstick skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if needed). Sauté for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and keep warm.
• Sauté Aromatics and Veggies: Add sesame oil to the same skillet. Stir in garlic and ginger, cooking for 1 minute until fragrant. Increase heat to medium-high, add 2 cups sliced white mushrooms and 1 medium zucchini, and sauté for 2–3 minutes until lightly browned but still crisp-tender.
• Add the Sauce and Combine: Stir the sauce mixture, then pour it into the skillet. Cook for 2–3 minutes, stirring constantly, until the sauce thickens. Return chicken to the skillet and toss everything together until coated.
• Serve: Garnish with Sesame seeds and serve hot with steamed rice or noodles.

Notes

Make-Ahead Tips: Chicken can be marinated up to 24 hours in advance. Keep covered in the refrigerator until ready to cook. Sauce can also be whisked together and stored in a sealed jar in the fridge for up to 2 days.

Storage: Store cooled chicken and vegetables in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze fully cooked chicken and sauce (without zucchini) for up to 3 months in a freezer-safe container. Add freshly sautéed zucchini when reheating for best texture.

Reheating: Reheat gently in a skillet over medium heat with a splash of water or chicken stock until warmed through. Avoid microwaving too long, as it can make the chicken rubbery and veggies soggy.

Nutrition

Serving: 1 | Calories: 256cal | Carbohydrates: 11g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 1218mg | Sugar: 6g | Fiber: 1g | Calcium: 23mg | Iron: 1mg

Originally published December 2022, updated and republished November 2025

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

The post Mushroom Chicken Panda Express (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS GARLIC GREEN BEANS RECIPE

• Quick and Easy: Ready in under 20 minutes.
  
• Simple Ingredients: But plenty of big flavor!
  
• Perfect Balance: Crisp-tender beans, savory garlic, nutty parmesan.
  
• Versatile: Works for weeknight dinners or holiday meals.
  
• Customizable: Finish with lemon, balsamic drizzle, or your favorite cheese.

Garlic Green Beans

Green beans don’t have to be boring, my friends. These beauties are crisp, garlicky, and so addictive I’ve caught myself sneaking them straight out of the skillet.

The garlic slices toast up into golden little flavor bombs that coat every bean in olive oil goodness. And just when you think it couldn’t get better… enter parmesan.

She’s salty, nutty, and melts into the beans like a dream.

Even better, this green beans garlic recipe is ready in 20 minutes or less, made entirely on the stovetop. (I know how precious oven space is during the holidays!)

Add a squeeze of lemon and you’ve got a side dish that steals the show. Who knew a pile of humble green beans could taste this fabulous?!?

INGREDIENT NOTES

• Green Beans: Use fresh beans for the best snap and color. Trim just the stem ends. If using frozen, thaw completely and pat dry before cooking.
  
• Extra Virgin Olive Oil: A good olive oil makes a difference here since it’s the main cooking fat and flavor base.
  
• Garlic: Slice cloves thinly so they toast evenly without burning. They’ll flavor the oil and cling to the beans.
  
• Kosher Salt & Fresh Ground Black Pepper: Season generously. Salt enhances the natural sweetness of garlic green beans, and freshly ground pepper adds warmth.
  
• Parmesan Cheese: Shredded parmesan adds nutty richness to this garlic green beans recipe. Freshly grated is best for flavor and melt.
  
• Lemon Wedges: A squeeze at the table adds brightness and balances the richness of the garlic oil and parmesan. Optional, but highly recommended.

VARIATIONS

Cheesy Upgrade: Swap parmesan for asiago, pecorino, or crumbled feta.

Nutty Twist: Add toasted almonds or pine nuts for crunch.

Spicy Kick: Toss with red pepper flakes or a dash of chili oil.

Citrus Boost: Swap lemon with orange or lime for a different brightness.

Balsamic Glaze: Drizzle a little balsamic reduction before serving.

Creamy Finish: Top with dollops of ricotta or goat cheese.

Herb Infusion: Stir in fresh thyme or parsley along with the garlic for extra freshness.

SERVING SUGGESTIONS

• Holiday Side: Serve with roast turkey, pork roast, or prime rib for a festive spread.
  
• Everyday Dinner: Perfect alongside grilled chicken, salmon, or beef chuck roast.
  
• Italian Night: Pair this green beans with garlic recipe with Chicken Parmesan or spaghetti and meatballs.
  
• Lighter Option: Serve with quinoa or brown rice for a fresh, wholesome meal.
  
• Potluck Favorite: Easy to double and bring in a covered dish. Garlic green beans reheat beautifully!

GREEN BEANS GARLIC RECIPE FAQ

I’ve made green beans just about every way — roasted, steamed, air fried, sautéed (even tried from a can) — and this skillet method is the sweet spot.

Blanching first locks in the bright green color and tender-crisp bite, while finishing in garlic-infused oil gives them layers of flavor.

The trick is not to rush the garlic. Let it turn golden and fragrant, but pull it before it burns. That oil becomes liquid gold, coating every bean in savory goodness.

Add parmesan and lemon, and suddenly a humble vegetable tastes gourmet. This recipe for garlic green bean has been my go-to for holidays and weeknights alike. Foolproof and fabulous!

TOOLS NEEDED

• Large Pot: For blanching the beans.
  
• Large Bowl: For the ice bath to stop cooking.
  
• Colander: To drain beans quickly.
  
• 12-Inch Skillet: Wide enough to toss all beans evenly.
  
• Sharp Knife & Cutting Board: To slice garlic and trim beans.
  
• Wooden Spoon or Tongs: For stirring garlic and tossing beans.
  
• Serving Platter: For presenting the finished dish.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Sides

Easy Candied Carrots Recipe (Honey & Brown Sugar)

Easy Creamed Spinach (Best Steakhouse Recipe)

Roasted Fingerling Potatoes Recipe with Garlic Herbs + Video

Italian Green Beans Recipe with Tomatoes + Video

Print

Garlic Green Beans

Easy stovetop Garlic Green Beans are buttery, tender-crispy, and oh so garlicky… the perfect side dish to any meal or holiday spread!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 4 -6

Calories 100cal

Author Donna Elick

Equipment

• large pot
• bowl
• large skillet

Ingredients

• 1 pound fresh green beans trimmed
• 2 tablespoons extra virgin olive oil
• 3 to 4 garlic cloves thinly sliced (about 1 1/2 tablespoons)
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon fresh ground black pepper plus more to taste
• 3 tablespoons parmesan cheese shredded (about 1 ounce)
• Lemon wedges optional for serving

Instructions

• Blanch the Green Beans: Bring a large pot of salted water to a boil. Add 1 pound fresh green beans and cook 2 to 3 minutes, until bright green and just tender-crisp. Drain immediately and transfer to a bowl of ice water to stop cooking. Once cooled, drain well and set aside.
• Toast the Garlic: Heat 2 tablespoons extra virgin olive oilin a 12-inch skillet over medium heat. Add 3 to 4 garlic cloves and cook 2 to 3 minutes, stirring often, until lightly golden and fragrant.
• Finish the Dish: Add drained green beans to the skillet and toss to coat in garlic oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper.
• Garnish & Serve: Transfer to a serving platter, sprinkle with 3 tablespoons parmesan cheese, and finish with a squeeze of lemon juice if desired. Serve warm.

Notes

Make-Ahead: Blanch green beans up to 24 hours ahead. Store in an airtight container in the refrigerator, then finish in the skillet before serving.

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

Reheating: Warm in a skillet with a drizzle of olive oil over medium heat until hot, or microwave in short bursts. Note: parmesan may clump slightly on reheating.

Freezing: Not recommended once cooked. To freeze ahead, blanch beans, dry well, and freeze on a baking sheet. Transfer to a freezer-safe bag or container for up to 3 months. Finish in the skillet when ready.

Ingredient Note: To trim fresh green beans, snap or cut off just the stem end (the part that was attached to the plant). The tapered tail end is tender and does not need to be removed unless preferred.

Nutrition

Serving: 1 | Calories: 100cal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 7mg | Sugar: 4g | Fiber: 3g | Calcium: 46mg | Iron: 1mg

Originally Published August 2011, 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 Garlic Green Beans appeared first on The Slow Roasted Italian.

Can we all just agree that homemade soups are the best? It’s one of my favorite things to eat during the cooler months of the year, and that means that I make lots of soups! 

There’s nothing quite like a warm bowl of soup at the end of the day. In fact, a good soup is one that I’ll make over and over again! 

This healthy chicken soup proves that there’s nothing wrong with prepping the steps on the recipe card below to create the best chicken soup recipe ever. 

You can even make this soup super simple by using leftover rotisserie chicken as well! 

I swear – the full instructions for this simple soup show that making this dish in your soup pot during the colder months is a breeze. 

Best Chicken Vegetable Soup Recipe

Nothing goes better with chilly winter evenings than a warm bowl of delicious chicken and veggie soup.

Plus, it’s easy to prepare a large batch to feed a crowd or save as leftovers. When your days are busy, not having to cook every night can be a lifesaver!

Looking for more chicken and vegetables soup recipes? 

Try this cheesy version with broccoli and rice, my Homemade Gnocchi Soup, or my creamy Alfredo Tortellini Soup. 

And for comforting southwestern flavor, try my hearty and filling Salsa Verde Chicken Soup!

Want something a little lighter? Try our easy vegetable soup that is full of flavor!

Not in the mood for soups of any kind? Make One-Pan Honey Garlic Chicken and Veggies instead. 

It goes from prep to table in under an hour for an easy weeknight meal.

Chicken Vegetable Soup Recipe – Tips and Tricks

• Use meat from your freezer. While a store-bought rotisserie chicken saves time and effort, you could easily cook up a few boneless skinless chicken breasts or chicken thighs instead.
  
  You can even use leftover chicken as a quick way to meal prep. Or, cook a big batch in the crockpot, use some for this chicken vegetable soup recipe, and freeze the rest for future meals!
  
• Swap in a different protein. This dish would taste just as delicious with some smoked sausage. 
  Brown it with the onions, then transfer it to a plate and stir it back in at the end.
  
• Add your favorite vegetables. This chicken and vegetable soup recipe is incredibly versatile, so feel free to add whatever frozen veggies you like. 
  
  Fresh will also work, but you may need to cook them for a few minutes before adding the noodles so they have enough time to soften.
  
• Don’t like chunks of tomato? Use tomato sauce instead! Plain works just fine, but you can’t go wrong with one that has extra garlic or seasoning. 
  
  If you don’t mind diced tomatoes, try a fire-roasted variety for more depth of flavor.

Storing and Reheating Chicken Veggie Soup

Leftovers will stay fresh in the refrigerator for 3 to 4 days. Store in jars or any other sealed container. Reheat in the microwave or on the stove until warmed through. 

I love making a big batch of this healthy chicken vegetable soup recipe and reheating it the next day. Perfect for chilly days! 

Chicken and Veggie Soup FAQs

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Soup Recipes

Print

Chicken Vegetable Soup (Easy Stovetop Recipe) + Video

Our chicken vegetable soup recipe uses rotisserie chicken, frozen veggies, and pasta, for the easiest meal ever. Make it for dinner tonight!

Course Soup

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 1 cup servings

Calories 405cal

Author Donna Elick

Ingredients

• 1 regular sized rotisserie chicken pulled apart without skin – about 4 cups chopped
• 1 tablespoon unsalted butter
• 1 medium yellow onion diced
• 8 cups chicken stock
• salt – to taste
• 4 ounces ditalini pasta
• 24 ounces mixed vegetables 2 12 ounce bags
• 15.5 ounce can fire roasted garlic diced tomatoes
• 1 tablespoon shredded parmesan cheese
• 2 teaspoons lemon juice
• 1/4 teaspoon black pepper

Instructions

• Prep: Pull the rotisserie chicken apart; discard the skin and using kitchen shears, or a knife, cut the chicken into bite size pieces.
• Melt the butter in a large pot over medium heat. Add the diced onion, a dash of salt and cook until the onion is tender and starts to turn golden brown.
• Add the chicken stock and increase the heat to medium-high, bring to a boil.
• Mix in the pasta, frozen vegetables and tomatoes. Cook for about 7-8 minutes, just until the pasta is done.
• Stir in the Parmesan cheese, lemon juice, chicken and pepper; cook for 1 more minute. Taste for seasoning add salt to taste.

Video

Nutrition

Serving: 1 | Calories: 405cal | Carbohydrates: 34g | Protein: 46g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 889mg | Sugar: 6g | Fiber: 5g | Calcium: 76mg | Iron: 2mg

Originally published January 2021, 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 Chicken Vegetable Soup (Easy Stovetop Recipe) + Video appeared first on The Slow Roasted Italian.

To make this Ruth Chris Steakhouse copycat, all you need to do is make a bechamel sauce, add a bit of cheese, and stir in the cooked greens. 

Plus, it’s easy to double the amount to feed a crowd or just have extra for leftovers. It’s such a classic dish that will quickly become one of your favorite sides.

The tender spinach paired with the creamy consistency creates a delicious recipe that everyone will love. 

This classic salad is a great starter!

Serve this decadent side with other steakhouse favorites like baked potatoes, macaroni and cheese, and warm honey wheat rolls. 

And don’t forget the main course! Serve a perfect grilled ribeye topped with delicious homemade compound butter.

Or, cook steak bites in the oven (or let it cook in the crockpot!) while you’re prepping this on the stove!

Homemade Creamed Spinach Recipe

There really are a lot of reasons that I love this easy recipe.

Not only can it be a great option for a weeknight meal, but pair it with tortilla chips or crackers, and you have an awesome spinach dip that even picky eaters will love. 

While it is possible to use fresh spinach for the spinach mixture, I find that the frozen stuff is way quicker and has the same flavor. 

Why work harder when you don’t have to? 

Just be sure that you get rid of any excess moisture because a good creamed spinach side dish shouldn’t have liquid in it or on top. 

Serve this classic steakhouse side alongside our Boneless Steak Recipe for a restaurant-quality dinner you can pull off at home any night of the week.

Or serve it alongside my Crockpot Steak Chili that feels like a restaurant meal that basically cooks itself!

What’s in the steakhouse creamed spinach?

Blanched and wilted spinach leaves are added to a flavorful sauce. I love using basic ingredients that create a simple and perfect side dish. 

Minimal effort and time really will create an end result that is loaded with flavor. 

Most people associate this creamy dish as a classic Steakhouse side dish recipe because it pairs really well with the texture of cooked meats. 

Ingredient Notes and Substitutions

Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

• Spinach – You can use either fresh or frozen, whichever is easiest. Using a bagged variety as opposed to a bunch will save you from extra washing and chopping. 
  
  Meanwhile, frozen spinach is already blanched so you’ll be able to skip that step entirely. 
  
  Just be sure to thaw the frozen greens first to remove excess liquid, or it will affect the creamy texture. I tend to use fresh baby spinach because I like the flavor and coloring just a tad bit more.
   
• Heavy Cream  – For a thinner white sauce, you can use half and half.
  
• Parmesan cheese – Buy a wedge and grate it yourself. As a result, you’ll have better flavor and a smoother sauce. 
  
  Pre-bagged shreds contain a preservative that gives them a waxy texture to prevent clumping, but it also prevents the cheese from melting well. 

How to make creamed spinach

Be sure to still squeeze out any excess liquid from the thawed spinach so it doesn’t make the sauce too watery.

1. On the stove, melt butter. Add garlic, onion powder, salt and pepper. Stir to combine. Cook for 1 minute, or until the garlic becomes fragrant.
   
2. Whisk in the flour and cook for 1 minute. Add heavy cream and let it simmer for 3 minutes, or until it thickens.
   
3. Add the parmesan and stir to melt, then add the spinach and stir to combine.
   
4. Taste for flavor, adding more salt and pepper as needed. Serve warm.

Recipe notes

• Make ahead of time – If you’ll be serving this with a holiday meal during the holiday season, you can make the sauce a day in advance and refrigerate in a sealed container. 
  
  Then, warm on the stove and add in the spinach and cheese just before serving.
  
• Storage – Keep any leftover spinach in an airtight container in the refrigerator for up to 3 days. Or, transfer to storage bags and freeze for several months. 
  
  Thaw in the refrigerator before reheating with an extra splash of half and half.
  
• Reheating – It’s easiest to heat this creamed spinach recipe on the stove. Just add a serving to a wide skillet and stir occasionally until warmed through. 
  
  Keep it on low heat so the dairy doesn’t separate or curdle.
  

Creamed Spinach FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Side Dish Recipes

Print

Easy Creamed Spinach (Best Steakhouse Recipe)

Steakhouse creamed spinach has loads of flavor from a rich cream sauce. Make this recipe for a hearty side dish for beef, chicken, or pork!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 449cal

Author Donna Elick

Equipment

• skillet
• whisk

Ingredients

• 2 tablespoons butter
• 3 cloves garlic finely minced
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper optional
• 1 tablespoon all-purpose flour
• 1 1/2 cup heavy cream
• 1/3 cup parmesan cheese freshly grated
• 24 ounces frozen spinach thawed, and liquid pressed out

Instructions

• Melt the butter in a skillet over medium heat. Add the garlic, onion powder, salt, pepper and cayenne pepper, and stir to combine. Cook for 1 minute, or until the garlic becomes fragrant.
• Whisk in the flour and cook for 1 minute. Add heavy cream and let it simmer for 3 minutes, or until it thickens.
• Add the parmesan and stir to melt, then add the spinach and stir to combine.
• Taste for flavor, adding more salt and pepper as needed. Serve warm.

Notes

Store creamed spinach in an airtight container in the fridge for up to 3 days. I do not recommend freezing creamed spinach, as the texture and consistency become grainy when thawed.

Nutrition

Serving: 1 | Calories: 449cal | Carbohydrates: 13g | Protein: 12g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 122mg | Sodium: 620mg | Sugar: 4g | Fiber: 5g | Calcium: 386mg | Iron: 4mg

Originally published October 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 Creamed Spinach (Best Steakhouse Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SWEET POTATO FRIES IN AIR FRYER

• Crispy texture: Perfectly golden on the outside, tender on the inside.
  
• Healthier option: Made in the air fryer with just a touch of oil.
  
• Quick & easy: Ready in 30 minutes from start to finish.
  
• Customizable: Adjust seasonings to make them spicy, smoky, or herby.
  
• Better than frozen: Homemade flavor and texture you can’t get from a bag.

Air Fryer Sweet Potato Fries

Sweet potato fries are a non-negotiable in my house. If we’re at a restaurant and they’re on the menu, someone is ordering them, no questions asked.

But making them at home? Ugh… years of soggy, disappointing baskets that never lived up to the hype. Until now.

These air fryer sweet potato fries are everything: crispy edges, fluffy middles, and that salty-sweet balance that makes them completely irresistible.

I’m starting to think there isn’t a single vegetable you can’t make in the air fryer. Brussels sprouts, zucchini, carrots, green beans… 

Honestly? I don’t even share anymore. I’ll make a batch of sweet potato fries in the air fryer just for me and guard them like gold. Once you try these, you’ll never look at the freezer aisle the same way again.

Have some extra time? Make our legendary Beef Tallow French Fries! They’re fried in beef fat to give them a golden crust and rich, old-fashioned flavor that might just be the end-all be-all for French Fries!

INGREDIENT NOTES

• Sweet Potatoes: Choose firm, evenly shaped potatoes for easier cutting. Peel if you prefer, but the skin adds flavor and extra crispiness.
  
  Slice as evenly as you can to get crispy air fried sweet potato fries across the board. 
  
  Also, the fries will shrivel up a bit after they’ve cooked, so keep slices just a bit longer than you want your fries to be. 
  
• Olive Oil: Just enough to coat the fries lightly. A little more oil makes them slightly crispier and more flavorful, while a little less keeps them lighter.
  
• Sweet Paprika: Gives color and a mild smokiness. Smoked paprika works if you want a bolder flavor.
  
• Onion Powder: Adds a savory depth that balances the natural sweetness. Garlic powder can substitute.  
  
• Salt: Kosher salt clings to the fries better than table salt. Add more after frying while they’re still hot.
  
• Pepper: Fresh ground black pepper adds a gentle bite. For more heat, add cayenne or chili powder.

VARIATIONS

Spicy: Add cayenne pepper, chili powder, or chipotle powder to the seasoning mix.

Garlic Parmesan: Toss air fried sweet potato fries with freshly grated parmesan and garlic powder.

Smoky BBQ: Use smoked paprika and a touch of brown sugar for a BBQ twist.

Herb Lover’s: Sprinkle fries with chopped fresh rosemary or thyme before air frying.

Sweet & Savory: Dust hot fries with a little cinnamon sugar for a fun snack.

SERVING SUGGESTIONS

• Burgers & Sandwiches: Perfect with our Stovetop Burgers for an easy weeknight meal.
  
• Dipping Sauces: Try them with homemade ranch dressing or chipotle lime mayo.
  
• Salad Shortcut: Pair air fryer sweet potato fries with a crisp garden salad for a lighter meal.
  
• Comfort Combo: Serve alongside baked mac and cheese for the ultimate cozy dinner.
  
• Wine Pairing: A chilled rosé complements the sweetness of the fries beautifully.

SWEET POTATO FRIES AIR FRYER FAQ

The secret to crispy sweet potato fries comes down to three things: size, spacing, and starch.

Cutting fries into uniform ¼-inch strips ensures even cooking. Spacing them in a single layer allows hot air to circulate, mimicking deep frying without the oil.

And while soaking sweet potatoes in water can draw out excess starch, I’ve found it doesn’t make a dramatic difference in crispiness… the air fryer does the heavy lifting here.

The result is fries that are crispy on the outside, fluffy in the center, and every bit as good as a restaurant basket!

TOOLS NEEDED

• Chef’s Knife & Cutting Board: For slicing sweet potatoes into even strips.
  
• Large Mixing Bowl or Zip-Top Bag: To toss fries with oil and seasonings.
  
• Air Fryer (5.8 quart recommended): Cooks fries quickly and evenly.
  
• Tongs or Spatula: For shaking or flipping midway, and removing hot sweet potato fries from the air fryer.
  
• Paper Towels: Pat potatoes dry before seasoning for maximum crispiness.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Air Fryer Recipes

Print

Air Fryer Sweet Potato Fries

Air Fryer Sweet Potato Fries are crispy on the outside and fluffy in the center in 20 minutes. Skip the freezer aisle and make them yourself!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Calories 216cal

Author Donna Elick

Equipment

• air fryer

Ingredients

• 2 large sweet potatoes washed and scrubbed well (peel optional)
• 2 tablespoons extra virgin olive oil use more if needed, see notes
• 1 teaspoon onion powder
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon fresh ground black pepper

Instructions

• Preheat the Air Fryer: Preheat a 5.8-quart (or larger) air fryer to 375°F for even cooking. If your basket is smaller, plan to cook the fries in batches so they crisp instead of steam.
• Cut the Potatoes: Wash and scrub 2 large sweet potatoes. Cut into 1/4-inch planks, then slice into 1/4-inch fries for uniform cooking.
• Season the Fries: Place fries in a large bowl or zip-top bag. 2 tablespoons extra virgin olive oil (enough to lightly coat) plus 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Toss to coat evenly.
• Air Fry in Batches: Arrange fries in a single layer with space between each. Cook in batches if needed (a 5.8 qt basket fits about half the fries at once). Fry for 15–20 minutes, shaking the basket halfway through. Overcrowding will steam the fries instead of crisping them.
• Check Doneness: Fries should be crispy outside and fluffy inside. Cook 1–2 minutes longer if needed, but keep an eye on thinner ends as they can char quickly.
• Season and Serve: Sprinkle with additional salt immediately after cooking so it clings. Serve hot with your favorite dipping sauce.

Notes

Make-Ahead Tips: Sweet potatoes can be cut up to 24 hours in advance. Store submerged in cold water in the refrigerator, then dry thoroughly before seasoning and frying.

Storage: Air-fried sweet potato fries are best served fresh. Store any leftovers in an airtight container in the fridge for up to 2 days.

Reheating Tips: Reheat in a preheated air fryer at 375°F for 3–5 minutes. Fries will regain some crispiness, though not quite as fresh as the first batch.

Freezing Tips: I don’t recommend freezing cooked sweet potato fries. The texture becomes soggy when thawed.

Soaking: Some recipes call for soaking fries in water before cooking. I tested this and found it didn’t make a noticeable difference — so I skip it.

Nutrition

Serving: 1 | Calories: 216cal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 859mg | Sugar: 6g | Fiber: 5g | Calcium: 50mg | Iron: 1mg

Originally published December 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 Air Fryer Sweet Potato Fries appeared first on The Slow Roasted Italian.