This grilled salmon uses a simple brine to keep the fish moist and well-seasoned, then cooks quickly on the grill for a tender, flaky result.

Grilling salmon gives it a wonderful flavor and texture. We cook the filets directly on the grill grates to give them authentic grilled flavor and grill marks, while keeping them tender and juicy in the middle.

If you are looking for quick and easy fish recipes, this one will not let you down. Try oven-baked salmon for another simple, tasty way to prepare it.

Grilled Salmon Ingredients

• Sea salt is the foundation of the brine. It seasons the fish throughout and helps the salmon retain moisture during cooking. Kosher salt can be substituted if needed, though you may need to adjust the amount slightly.
• Water creates the base of the brine. Dividing the water allows the salt to dissolve quickly in the heated portion, then cool more quickly once combined with the remaining water.
• Lemon adds a bright citrus flavor that beautifully complements the richness of salmon. Lime slices can be used for a slightly different flavor profile.
• Whole peppercorns bring subtle warmth to the brine without overpowering the fish. Cracked black pepper may be substituted in a pinch.
• Fresh parsley adds fresh herbal notes. Fresh dill, thyme, or rosemary can be used for a different flavor variation.
• Salmon fillets are the star of the recipe. Wild-caught salmon offers a rich flavor, while farm-raised salmon tends to be slightly milder and more buttery. Both work well.
• Salt and pepper season the exterior before grilling and add another layer of flavor.
• Lemon wedges add a fresh burst of citrus right before serving.
• Fresh herbs such as parsley or dill create a beautiful presentation and add fresh flavor.
• Vegetable oil helps prevent sticking and makes it easier to remove the salmon from the grill.

How To Make Grilled Salmon

1. To start the salmon brine, bring the sea salt and 1 quart of water to a boil in a medium saucepan. Remove the pan from the heat once it starts boiling.
2. Add the remaining water, lemon, peppercorns, and parsley to a brining container or a resealable bag.
   
3. Pour the hot salt water into the brining container and allow it to cool to room temperature.
4. When the brine has cooled, add the salmon and refrigerate for 1 to 2 hours.
   
5. After that, remove the salmon from the refrigerator and pat it dry with paper towels.
6. Get your grill ready by oiling the grates. Then preheat it to about 450 degrees F. If the salmon filets have skin, place them skin side down on the grill. If they do not, place them presentation side down.
   
7. Grill each side for 4 to 5 minutes, depending on the thickness of the salmon. When the filets are ready, they will become opaque and flake with a fork.
8. Once they are cooked to your desired doneness, remove them from the grill and let them rest for a few minutes before serving.
   

Recipe FAQs

Grilling Salmon at Higher Altitudes

Grilling temperatures remain fairly consistent at altitude, though there are a few adjustments that can help:

• Keep the grill fully preheated before adding the salmon.
• Fish may cook slightly faster due to lower humidity.
• Use an instant-read thermometer for the most accurate results.
• Watch for visual cues such as opaque flesh and easy flaking.

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Easy Grilled Salmon

This grilled salmon comes off the grill tender, flaky, and packed with flavor thanks to an easy brine that keeps every bite juicy.

Course Main Dish

Cuisine American

Keyword grill recipes, salmon

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Brine Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 people

Calories 247kcal

Author Easy Budget Recipes

Equipment

• Small saucepan
• Large container or resealable bag
• measuring cups and spoons
• Knife
• Cutting board
• Grill
• Grill tongs or spatula
• instant-read thermometer

Ingredients

Brine

• ¼ cup sea salt
• 4 quarts water divided
• 1 lemon sliced
• ¼ teaspoon whole peppercorns
• 3 sprigs fresh parsley

Salmon

• 6 salmon fillets about 6 ounces each
• Salt and pepper to taste
• Lemon wedges for serving if desired
• Fresh herbs for garnish if desired
• vegetable oil for oiling grates

US Customary – Metric

Instructions

Make the Brine

• In a small saucepan, combine the sea salt with 1 quart of water. Bring to a boil and stir until the salt dissolves. Remove from heat.
• In a large container or resealable bag, add the remaining 3 quarts of water, sliced lemon, peppercorns, and parsley.
• Pour the hot salt water into the container and let the mixture cool to room temperature. You can refrigerate it to speed this up.

Brine the Salmon

• Once cooled, add the salmon to the brine. Refrigerate for 1 to 2 hours.
• Remove the salmon from the brine and pat dry with paper towels.

Grill the Salmon

• Preheat the grill to 450°F and oil the grates.
• Place the salmon on the grill skin side down. If the fillets are skinless, place them presentation-side down first.
• Grill for 4 to 5 minutes per side, depending on thickness. The salmon should turn opaque and flake easily with a fork. 120 to 125°F for medium rare, and 145°F for well done.
• Remove from the grill and let rest for a few minutes.

Serve

• Serve with lemon wedges and garnish with fresh herbs if desired.

Notes

Storage Instructions

Refrigerator

Store leftover salmon in an airtight container in the refrigerator for up to 3 days.

Freezing

Allow the salmon to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. Freeze for up to 2 months.

Thawing

Transfer frozen salmon to the refrigerator and allow it to thaw overnight before reheating.

Reheating

For the best texture, reheat on the grill over medium-low heat for several minutes.

You can also reheat in a 350°F oven for 3 to 5 minutes or until warmed through.

Make Ahead Tips

The brine can be prepared up to one day in advance and stored in the refrigerator.

The salmon can be brined earlier in the day and grilled shortly before serving.

Nutrition

Serving: 1fillet | Calories: 247kcal | Carbohydrates: 2g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 4823mg | Potassium: 864mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 115IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg

The post Easy Grilled Salmon (with a brine) appeared first on The Cozy Fork.

This Chocolate Eclair Ice Cream Cake layers creamy vanilla filling, graham crackers, and rich chocolate topping into a frozen dessert everyone will want seconds of. It tastes like a classic chocolate eclair in easy, make-ahead cake form.

This ice cream cake is one of my favorite no-bake desserts because the graham crackers soften into cake-like layers while the creamy vanilla filling and rich chocolate ganache make it taste like something straight from a bakery freezer. It reminds me of my no-bake cheesecake truffles, another decadent no-bake dessert.

Ingredients

• Heavy whipping cream gives the ice cream base its structure and creamy texture. Use it very cold so it whips up sturdy and light. For a richer flavor, chill the mixing bowl too.
• Sweetened condensed milk sweetens the base and helps keep the frozen cream scoopable instead of icy. Use full-fat for the best texture. A caramel-sweetened condensed milk would give the cake a deeper bakery-style flavor.
• Vanilla bean paste brings those tiny vanilla flecks and a pastry cream flavor. Vanilla extract works in the same amount, or use half vanilla and half almond extract for a bakery twist.
• Fine sea salt keeps the filling from tasting flat. Table salt can work, but use a slightly smaller pinch.
• Honey graham crackers soften in the freezer, forming the eclair cake layers. Cinnamon grahams add warmth, chocolate grahams make it extra rich, and gluten-free grahams can be used when needed.
• Semi-sweet chocolate chips make the ganache topping. Dark chocolate chips work for a less sweet finish, or milk chocolate gives it a classic ice cream bar flavor.
• Heavy cream loosens the chocolate into a glossy topping that firms without turning brittle.
• Light corn syrup keeps the ganache shiny and sliceable. Honey can work in a pinch, but it will add flavor.
• Vanilla extract rounds out the chocolate topping. 
• Graham cracker crumbs and flaky sea salt are optional, but they make the top look finished and add texture.

How To Make Chocolate Eclair Ice Cream Cake

Layer graham crackers with a no-churn vanilla bean ice cream base, then cover the top with soft ganache and freeze until firm. After an overnight rest, the crackers soften into cake-like layers and slice cleanly. Let me show you how:

1. Prepare the Pan: Line a 9×13-inch metal baking pan with parchment paper. Leave a 2-inch overhang on the long sides to act as handles later.
2. Build the Base: Place a solid layer of graham crackers at the bottom of the pan. Break some crackers to fill any small gaps.
   
3. Whip the Cream: Beat the 2 cups of cold heavy whipping cream on medium-high speed in a large bowl until stiff peaks form. Do not over-beat the cream, or it will become grainy.
4. Mix the Custard: Whisk the chilled sweetened condensed milk, 1 Tablespoon of vanilla bean paste, and ⅛ teaspoon of fine sea salt together in a separate large bowl.
5. Combine: Gently fold in one-third of the whipped cream to lighten the mixture. Fold in the remaining whipped cream until no white streaks remain.
   
6. Layer the Cake: Pour half of the ice cream mixture over the bottom crackers. Spread it into an even layer with an offset spatula. Place a second layer of graham crackers directly on top of the cream. Pour the remaining ice cream mixture over the second cracker layer and smooth it out. Add the final layer of graham crackers.
   
7. Make the Ganache: Combine 1 cup semi-sweet chocolate chips, ½ cup heavy cream, and 1 tablespoon light corn syrup in a microwave-safe bowl. Microwave in 30-second intervals. Stir between each interval until completely smooth. Stir in the 1 teaspoon of vanilla extract. Let the ganache sit for 5 minutes to cool slightly.
   
8. Finish and Freeze: Pour the warm ganache over the top layer of crackers. Spread it to the edges. Place the pan flat in the freezer. Freeze for at least 8 hours or overnight.
   
9. Serve: Sprinkle extra graham cracker crumbs and flaky sea salt over the ganache before it freezes completely. Once fully frozen, grab the parchment handles and lift the entire block onto a cutting board. Use a warm knife to cut the ice cream cake into slices and serve.
   

Chocolate Eclair Ice Cream Cake Recipe FAQs

Save this recipe for your next warm-weather dessert, and leave a comment with your favorite eclair-inspired twist.

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Frozen Chocolate Eclair Cake with Vanilla Bean Cream

This No-Churn Chocolate Eclair Ice Cream Cake layers vanilla bean cream, graham crackers, and chocolate ganache. You do not need an ice cream maker for this recipe.

Course Dessert

Cuisine American

Keyword ice cream cake, no bake

Prep Time 30 minutes minutes

Freezing Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 12 people

Calories 378kcal

Author Jillian Wade

Equipment

• 9×13-inch metal baking pan
• Parchment paper
• Large mixing bowls
• Stand Mixer or Hand Mixer
• Rubber spatula
• Offset spatula
• Measuring cups & spoons
• Microwave safe-bowl
• Sharp Knife
• Cutting board

Ingredients

The Vanilla Bean Ice Cream Base

• 2 cups heavy whipping cream very cold
• 14- ounce can sweetened condensed milk chilled
• 1 Tablespoon vanilla bean paste
• ⅛ teaspoon fine sea salt
• 1 box 14.4 ounces honey graham crackers

Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• ½ cup heavy whipping cream
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

Garnishes (optional)

• Graham cracker crumbs
• Flaky sea salt

US Customary – Metric

Instructions

Prepare the Pan

• Line a 9×13-inch metal baking pan with parchment paper. Leave a 2-inch overhang on the long sides.

The First Layer

• Place a solid layer of graham crackers at the bottom of the pan. Break some crackers to fill any small gaps so the ice cream base cannot seep underneath.

Whip the Cream

• In a large bowl or with a stand mixer fitted with the whisk attachment, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. Do not over-beat until it becomes grainy.

Fold the “Custard”

• In a separate large bowl, whisk together the chilled sweetened condensed milk, vanilla bean paste, and salt. Gently fold about a third of the whipped cream into the milk to lighten it. Then, fold in the remaining whipped cream until no white streaks remain.

Assemble the Layers

• Layer 1: Pour half of the ice cream mixture over the bottom crackers. Spread it into an even layer with an offset spatula.
• Layer 2: Add a second layer of graham crackers directly on top of the cream.
• Layer 3: Pour the remaining ice cream mixture over the second cracker layer and smooth it out.
• Layer 4: Add the final layer of graham crackers.

Make the Soft-Freeze Ganache

• In a microwave-safe bowl, combine the chocolate chips, heavy cream, and corn syrup. Microwave in 30-second intervals, stirring in between, until completely smooth. Stir in the vanilla extract. Let the ganache sit for 5 minutes to cool slightly so it does not melt the top layer of cream.

The Finish

• Pour the warm ganache over the top layer of crackers. Spread it to the very edges.

Freeze

• Place the pan flat in the freezer. Freeze for at least 8 hours, though overnight is preferred. This ensures the crackers soften just enough to become “cake-like” while the ice cream fully sets.

Finish and Serve

• Sprinkle a few extra graham cracker crumbs or a tiny pinch of flaky sea salt over the ganache before it fully freezes (optional).
• Once frozen, grab the parchment handles and lift the entire block onto a cutting board.
• Use a sharp knife to cut the ice cream cake into slices and serve.

Notes

Freeze: Store leftover cake in the freezer. Wrap the pan tightly in multiple layers of plastic wrap to prevent freezer burn. It will keep well for up to one month.

Nutrition

Serving: 1slice | Calories: 378kcal | Carbohydrates: 30g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 90mg | Potassium: 257mg | Fiber: 1g | Sugar: 27g | Vitamin A: 825IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg

The post The Ultimate No-Churn Chocolate Eclair Ice Cream Cake appeared first on The Cozy Fork.

This Copycat Outback Bread has the soft texture and slightly sweet flavor that makes the restaurant version so irresistible. The rich blend of honey, molasses, and cocoa powder gives each loaf its signature flavor that’s perfect with soup, salad, or a cozy dinner at home. 

There’s something special about setting a basket of warm, homemade bread on the table that instantly makes dinner feel more cozy, and this Copycat Outback Bread does exactly that. The crust stays soft rather than overly chewy, and has the same signature flavor you get at the restaurant. 

Fresh from the oven with a little butter spread on top, this is the kind of homemade bread that makes any soup, salad, or pasta dinner feel complete. I love serving it with Chicken Zucchini Bake, Tomato Tortellini Soup, or Tomato Basil Pasta.

Ingredients

• Warm water helps activate the yeast and creates the soft texture this bread is known for. The water should feel warm to the touch, around 105 to 110 degrees Fahrenheit. Water that is too hot can damage the yeast.
• Vegetable oil keeps the bread soft and helps the loaves stay tender for days. You can swap it with canola oil or melted avocado oil if preferred.
• Brown gel food coloring gives the bread its restaurant-style dark appearance. This ingredient is optional, though it does help recreate the classic look more closely. A few drops go a long way.
• Honey adds sweetness and moisture while helping the bread brown beautifully during baking. Clover honey works well here, though wildflower honey adds a deeper floral flavor.
• Molasses gives the bread its signature rich flavor. Regular unsulphured molasses is best for this recipe. Blackstrap molasses can taste too bitter.
• Whole wheat flour adds a hearty texture and a nutty flavor. It pairs beautifully with the sweetness from the honey and molasses. White whole wheat flour can be used for a softer flavor.
• Cocoa powder deepens the bread’s color and adds subtle richness. Dutch-process cocoa gives a smoother flavor, though natural cocoa powder works too.
• Salt balances the sweetness and strengthens the dough structure during rising.
• Active dry yeast helps the bread rise into fluffy loaves. Instant yeast can be substituted in equal amounts if needed.
• Bread flour gives the dough elasticity and chew. The amount can vary slightly depending on humidity and flour brand. Add enough flour until the dough pulls away from the sides of the bowl without feeling dry.
• Cornmeal creates that classic rustic bakery finish on the bottom and top of the loaves. It adds a light crunch and prevents sticking.

How To Make Outback Bread Recipe

The dough comes together in a stand mixer, then rests to develop flavor and texture. After two rises, the loaves bake until soft and dark brown with a lightly crisp exterior. Let me show you how: 

1. Prep: Line 2 baking sheets with parchment paper.
2. Mix Wet Ingredients: Mix the 2 ½ cups of warm water, ¼ cup of vegetable oil, ½ teaspoon of brown gel food coloring, ½ cup of honey, and 2 Tablespoons of molasses in the bowl of a stand mixer.
3. Add First Dry Ingredients: To the wet ingredients, mix in the 3 ½ cups of whole-wheat flour, 2 Tablespoons of cocoa powder, and 1 teaspoon of salt on low speed until combined.
   
4. First Rest: Cover the bowl loosely with plastic wrap. Let it rest for 20 minutes.
5. Knead: Return the bowl to the stand mixer. Mix in the 2 Tablespoons of active dry yeast. Add the bread flour one cup at a time. Once all the flour is incorporated, increase the mixer speed to medium. Mix until the dough pulls off the sides of the bowl.
6. Second Rest: Cover the bowl with plastic wrap sprayed with cooking spray. Let it sit for 45 to 60 minutes until it doubles in size.
   
7. Shape: Cut the dough into 8 pieces. Shape each piece into a log. Place them on the prepared baking sheets.
   
8. Third Rest: Cover the logs with plastic wrap sprayed with non-stick spray. Let them rest for 45 to 60 minutes.
9. Bake: Preheat the oven to 350 degrees Fahrenheit. Dust the loaves with cornmeal. Bake for 20 minutes. Rotate the baking sheets halfway through cooking.
10. Cool: Place the baked loaves on a wire cooling rack. Let them cool for at least 1 hour before serving.
    

Recipe FAQs

Please leave a star rating and a review below if you bake this Copycat Outback Bread. Your feedback helps others find the recipe. Sign up for the email newsletter to receive new cozy recipes directly in your inbox.

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Outback Bread Recipe

Copycat Outback Bread is soft, slightly sweet, and packed with rich honey and molasses flavor, just like the restaurant favorite.

Course Side Dish

Cuisine American

Keyword bread

Prep Time 2 hours hours 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 3 hours hours

Servings 8 people

Calories 437kcal

Author Jillian Wade

Equipment

• Stand mixer
• mixing bowl
• Measuring cups & spoons
• Rubber spatula
• baking sheets
• wire cooling rack

Ingredients

• 2 ½ cups warm water
• ¼ cup vegetable oil
• ½ teaspoon brown gel food coloring optional
• ½ cup honey
• 2 Tablespoons molasses
• 3 ½ cups whole-wheat flour
• 2 Tablespoons cocoa powder
• 1 teaspoon salt
• 2 Tablespoons active dry yeast
• 2-3 cups bread flour
• cornmeal for dusting loaves

US Customary – Metric

Instructions

• Line 2 baking sheets with parchment paper.
• In a mixing bowl of a stand mixer, mix together the water, oil, food coloring, honey, and molasses.
  2 ½ cups warm water, ¼ cup vegetable oil, ½ teaspoon brown gel food coloring, ½ cup honey, 2 Tablespoons molasses
• Mix in the wheat flour, cocoa powder, and salt on a low speed until combined. Cover with plastic wrap loosely for 20 minutes.
  3 ½ cups whole-wheat flour, 2 Tablespoons cocoa powder, 1 teaspoon salt
• Return the bowl to the standing mixer, mix in the yeast, and add the bread flour 1 cup at a time. Once all the flour is incorporated, increase the speed to medium and mix until the dough is off the sides of the bowl.
  2 Tablespoons active dry yeast, 2-3 cups bread flour
• Cover the bowl with plastic wrap sprayed with cooking spray and let it sit for 45-60 minutes, or until it has doubled in size.
• Cut the dough into 8 pieces and shape each into a log. Place them on the prepared baking sheet and cover with plastic wrap sprayed with non-stick spray for 45-60 minutes.
• Preheat the oven to 350 degrees.
• Dust the loaves with the cornmeal and bake for 20 minutes, rotating the baking sheets halfway through.
  cornmeal for dusting loaves
• Place the loaves on a wire rack to cool for at least 1 hour before serving

Notes

Storage & Freezing

• Room Temperature: Store baked loaves in an airtight container at room temperature for up to three days.
• Freezing: Wrap fully cooled loaves tightly in plastic wrap and freeze for up to three months. Thaw at room temperature before eating.

Nutrition

Serving: 1small loaf | Calories: 437kcal | Carbohydrates: 83g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 300mg | Potassium: 334mg | Fiber: 7g | Sugar: 21g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 3mg

The post Copycat Outback Bread Recipe appeared first on The Cozy Fork.

Make this easy grilled buffalo chicken recipe with juicy chicken breasts, buttery buffalo sauce, and simple ingredients. Perfect for grilling season and weeknight dinners.

What Makes This Grilled Buffalo Chicken So Good

This grilled buffalo chicken recipe checks every box for an easy dinner. It is packed with bold buffalo flavor, comes together with very little prep work, and cooks up juicy and smoky right on the grill. It is one of those dependable recipes that disappear fast at the dinner table.

Buffalo wings will always have their place, but sometimes you want those same spicy, buttery flavors without the sticky fingers and pile of napkins. That is exactly why this recipe works so well. Using boneless, skinless chicken breasts keeps things simple while still giving you that classic buffalo flavor with every bite.

The buffalo sauce doubles as the marinade, so the chicken stays flavorful throughout rather than just being coated at the end. Serve it with ranch or blue cheese dressing, pile leftovers into wraps, or slice it over a salad for an easy lunch the next day.

Ingredients and Notes

To make this grilled buffalo chicken, you will need:

For the Buffalo Sauce

• Hot sauce gives the chicken its signature buffalo flavor. Frank’s RedHot works especially well here, though any cayenne-based hot sauce will work.
• Unsalted butter balances the heat and creates the rich, creamy texture of buffalo sauce. If you only have salted butter on hand, that works too.
• Garlic powder adds savory flavor throughout the marinade without overpowering the sauce.
• Paprika adds a little smoky depth and rounds out the heat nicely.
• Cayenne pepper adds extra spice for anyone who likes a hotter buffalo sauce. You can leave it out completely for a milder version.

For the Chicken

• Boneless skinless chicken breasts are easy to grill and soak up the marinade beautifully. Try pounding them to an even thickness so they cook more evenly on the grill.

Serving Options

• Green onions add freshness and a little crunch right before serving.
• Ranch dressing cools down the heat and pairs perfectly with buffalo flavors.
• Blue cheese dressing and crumbled blue cheese are classic buffalo chicken toppings and add a rich, creamy finish.

How To Make Grilled Buffalo Chicken

If you are comfortable using a grill and marinating chicken, this recipe will feel easy and very straightforward.

First, Marinate the Chicken

1. Melt the butter in a large bowl.
2. Whisk in the hot sauce, garlic powder, paprika, and cayenne pepper until smooth.
3. Toss the chicken in the buffalo marinade. Cover and refrigerate for at least 4 hours.

Then, Grill the Chicken

1. Preheat your grill to 425°F. Set one side of the grill for indirect heat at about 275 to 300°F.
2. Remove the chicken from the marinade and place it over direct heat.
3. Grill for 5 minutes, then flip and grill for another 3 minutes. Move the chicken to the indirect heat side and continue cooking until the internal temperature reaches 165°F at the thickest part.
4. Let the chicken rest for 5 minutes before slicing and serving.

***You may need to flip the chicken a few extra times while it finishes cooking to get the char exactly how you like it.

Love this grilled buffalo chicken recipe? Save it for your next cookout, weeknight dinner, or meal prep day. If you make it, I would love to hear how you served it. Leave a comment below, and don’t forget to rate the recipe!

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Easy Grilled Buffalo Chicken

Grilled Buffalo Chicken is a bold, flavor-packed classic with a simple marinade that adds just the right heat and tenderness to every juicy bite.

Course Main Dish

Cuisine American

Keyword chicken, grill recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 6 people

Calories 271kcal

Equipment

• Grill
• tongs
• meat thermometer
• large mixing bowl
• Medium microwave-safe bowl
• whisk
• measuring cups and spoons
• Large dish or bowl (for marinating)
• Cutting board
• Knife

Ingredients

Buffalo Sauce

• 1 cup hot sauce
• ½ cup unsalted butter melted
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper optional, add more if you like it hot

Chicken

• 6 boneless skinless chicken breasts

For Serving (Optional)

• Green onions sliced
• Ranch dressing
• Blue cheese dressing
• Crumbled blue cheese

US Customary – Metric

Instructions

Make the Marinade

• In a medium microwave-safe bowl, melt the butter.
  ½ cup unsalted butter
• Whisk in the hot sauce, garlic powder, paprika, and cayenne pepper until smooth.
  1 cup hot sauce, 1 teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon cayenne pepper

Marinate the Chicken

• Place the chicken breasts in a large dish or bowl.
  6 boneless skinless chicken breasts
• Pour the buffalo sauce over the chicken and turn to coat well.
• Cover and refrigerate for at least 4 hours.

Grill the Chicken

• Preheat the grill to 425°F. Set up one side for indirect heat around 275 to 300°F.
• Remove the chicken from the marinade and place it over direct heat.
• Grill for 5 minutes, flip, and grill for another 3 minutes.
• Move the chicken to the indirect heat side and continue cooking until the internal temperature reaches 165°F, turning as needed for even cooking and light charring.
• Remove from the grill and let rest for 5 minutes before slicing.
• Serve with sliced green onions, ranch dressing, blue cheese dressing, or crumbled blue cheese (all optional).
  Green onions, Ranch dressing, Blue cheese dressing, Crumbled blue cheese

Notes

Serve: Let the chicken rest for about 5 minutes after grilling so the juices can settle before slicing. This chicken pairs well with grilled pineapple, zucchini, corn on the cob, or roasted potatoes.

Store: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.

Freeze: grilled buffalo chicken in a freezer-safe container or zip-top bag for up to 4 months.

Reheat: on the stovetop or in the oven until warmed through. If frozen, thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1chicken breast | Calories: 271kcal | Carbohydrates: 1g | Protein: 24g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1191mg | Potassium: 492mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 31mg | Calcium: 14mg | Iron: 1mg

Recipe FAQs

More Chicken Recipes

• Grilled Barbecue Chicken Breasts
• Grilled BBQ Chicken Drumsticks
• Fried Chicken Tenders Recipe

The post Easy Grilled Buffalo Chicken Breasts appeared first on The Cozy Fork.

This Creamy Rotel Pasta features ground beef, sharp cheddar, and cream cheese. It is a fast weeknight dinner made in a single skillet.

This Rotel pasta is an easy, crowd-pleasing dinner I make when I need a filling, cozy meal on the table fast. It’s made with simple ingredients but tastes like a creamy, cheesy skillet meal you would get at a restaurant. The combination of seasoned beef, melty cheese, and Rotel creates the best flavor that the whole family will love. 

This recipe is total comfort food, just like this Tomato Basil Pasta, Three Cheese Manicotti, and Sheet Pan Crispy Gnocchi Carbonara. 

Why You Will Love This Creamy Rotel Pasta

• Fast Preparation: You can cook the entire meal in under thirty minutes.
• Comforting Flavors: Melted cheese and ground beef create a very satisfying bowl.
• Simple Process: The meat and sauce cook in one single skillet.
• Easy Cleanup: Using a single Dutch oven reduces the number of dishes. 

Ingredients and Notes

• Cavatappi or cellentani pasta: Those twists and ridges catch the creamy sauce better than smoother noodles, which means more flavor in every bite. Rotini or shells will work well, too, if that is what you have on hand. Try not to overcook the pasta during the first boil, since it will finish cooking in the sauce.
• Lean ground beef: Lean beef adds richness without leaving the pan greasy. Ground turkey can step in for a lighter version, though the flavor will be a bit less hearty. Ground sausage is another good option if you want a deeper, spicier finish.
• Olive oil: A small amount helps the onions soften and keeps the beef moving in the pan when using a very lean grind. Avocado oil or a neutral cooking oil works fine here.
• Yellow onion: Onion brings sweetness and balances the heat in the Rotel. A white onion can be easily swapped in. If you need a shortcut, a few tablespoons of finely chopped shallot can stand in.
• Garlic: Fresh garlic gives the sauce a sharper, fresher backbone than garlic powder. Jarred minced garlic will work in a pinch. Use a little less if the jarred kind tastes strong.
• Smoked paprika:  This is the secret ingredient that sets your version apart. It adds warmth and a subtle smoky depth without making the dish taste like barbecue. Regular paprika can be used, though the sauce will lose some of that restaurant-style edge.
• Dried oregano: Oregano adds a familiar savory note that ties the beef, tomatoes, and cheese together. Italian seasoning can work if needed, though I would use a little less so it does not pull attention away from the smoked paprika.
• RoTel Original diced tomatoes and green chilies: Use the whole can, including the juices. That liquid helps build the sauce and carries the chile flavor through the pasta. Mild RoTel is a good swap for a softer finish. Hot RoTel works well for people who like more kick.
• Full-fat cream cheese: This is your stability piece. It melts into the tomato base, creating a smooth foundation before the cheddar goes in. Reduced-fat cream cheese can work, though the sauce may be a little less silky.
• Sharp yellow cheddar cheese: Freshly shredded cheddar melts better and tastes better than bagged pre-shredded cheese. Sharp cheddar gives the dish its bold cheese flavor. White cheddar, Monterey Jack, or a cheddar Jack blend can be used if that is what you have.
• Heavy cream: Heavy cream rounds out the tomatoes, making the sauce rich without thinning it too much. Half-and-half can work, though the sauce will be a bit looser and less lush.
• Reserved pasta water: This is the piece that makes the sauce cling instead of sitting heavy. The starch in the water helps emulsify the fat from the cheese and cream, resulting in a glossy finish. Chicken broth can help loosen leftovers later, though pasta water is best during cooking.
• Fresh cilantro or parsley: A final sprinkle brightens the whole pan. Cilantro leans a little more Tex-Mex, parsley feels more classic. Green onions are another nice option.

How To Make Rotel Pasta

This creamy Rotel pasta starts with beef, onion, garlic, and smoked paprika, then gets folded into RoTel, cream cheese, cheddar, cream, and just enough pasta water to make a silky sauce. The pasta finishes in the skillet, so every ridge gets coated before a final shower of herbs and black pepper.

1. Boil Pasta: Cook the pasta in a large pot of salted water until it is just under al dente. Reserve 1 cup of the starchy pasta water before draining.
2. Cook Beef: Heat 1 tablespoon of olive oil over medium-high heat in a large, deep skillet or Dutch oven. Add the 1 pound of ground meat and cook until browned and crumbled. Drain any excess grease.
3. Sauté Aromatics: Add the diced onion to the meat and sauté for 3 to 4 minutes until translucent. Stir in the 3 cloves of minced garlic, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano. Cook for 1 minute until fragrant.
   
4. Simmer Tomatoes: Pour in the entire 10-ounce can of Rotel, including the juices. Scrape the bottom of the pan to release any browned bits. Let this simmer for 2 minutes to reduce slightly.
5. Make Sauce: Reduce the heat to low. Stir in the 4 ounces of cubed cream cheese until it is completely melted and smooth. Pour in the ½ cup of heavy cream and half of the reserved pasta water.
   
6. Combine: Add the undercooked pasta directly into the skillet. Sprinkle the 2 cups of shredded cheddar over the top. Toss continuously with a sturdy spoon. The cheese will melt into the pasta water and the cream, creating a thick sauce. Add more pasta water a tablespoon at a time if the sauce is too thick.
7. Serve: Remove the pan from the heat once the sauce coats the noodles. Garnish with fresh herbs and cracked black pepper. Serve. 
   

Rotel Pasta Recipe FAQs

This is the kind of dinner that disappears fast, so save this one for the next night when you want comfort with a little extra personality. If you make it, leave a comment with your pasta shape of choice or share how you made it your own.

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The Ultimate Creamy Rotel Pasta

This version features a blend of sharp cheddar and cream cheese for stability, along with a secret hint of smoked paprika for a signature restaurant taste.

Course Main Dish

Cuisine American

Keyword pasta

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 708kcal

Author Jillian Wade

Equipment

• Large Pot
• Colander
• Measuring cups & spoons
• Large deep skillet or Dutch oven
• Wooden spoon or spatula
• tongs
• Knife
• Cutting board
• Cheese grater

Ingredients

• 1 pound cavatappi or cellentani pasta the ridges hold the sauce best
• 1 pound lean ground beef
• 1 tablespoon olive oil
• ½ yellow onion finely diced
• 3 cloves garlic minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 10 oz can of RoTel Original Diced Tomatoes and Green Chilies do not drain
• 4 ounces full-fat cream cheese cubed and softened
• 2 cups sharp yellow cheddar cheese freshly shredded (avoid pre-shredded bags)
• ½ cup heavy cream
• ½ cup reserved pasta water
• Fresh cilantro or parsley for garnish

US Customary – Metric

Instructions

• Cook the pasta in a large pot of salted water until it is just under al dente. Reserve 1 cup of the starchy pasta water before draining.
  1 pound cavatappi or cellentani pasta
• In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground meat and cook until browned and crumbled. Drain any excess grease.
  1 pound lean ground beef, 1 tablespoon olive oil
• Add the diced onion to the meat and sauté for 3 to 4 minutes until translucent. Stir in the garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.
  ½ yellow onion, 3 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon dried oregano
• Pour in the entire can of Rotel, including the juices. Scrape the bottom of the pan to release any browned bits. Let this simmer for 2 minutes to reduce slightly.
  10 oz can of RoTel Original Diced Tomatoes and Green Chilies
• Reduce the heat to low. Stir in the cubed cream cheese until it is completely melted and smooth. Pour in the heavy cream and half of the reserved pasta water.
  4 ounces full-fat cream cheese, ½ cup heavy cream, ½ cup reserved pasta water
• Add the undercooked pasta directly into the skillet. Sprinkle the shredded cheddar over the top. Toss continuously with tongs or a sturdy spoon. As the cheese melts, the pasta water and cream will create a thick, glossy sauce. If it is too thick, add more pasta water a tablespoon at a time.
  2 cups sharp yellow cheddar cheese
• Once the sauce is hugging the noodles and the cheese is fully melted, remove from the heat. Garnish with fresh herbs and a crack of black pepper.
  Fresh cilantro or parsley for garnish

Notes

• Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits, which is normal for a cheese-based pasta.
• For reheating, add the pasta to a skillet or saucepan with a splash of milk, cream, broth, or water. Warm over low heat, stirring often until creamy again. The microwave works too, though I like to cover the bowl loosely and stir halfway through so the cheese sauce heats evenly.
• For freezing, cool the pasta fully and pack it into freezer-safe containers. Freeze for up to 2 months. The sauce’s texture can separate a bit after thawing, but it usually comes back together over low heat with a splash of cream or milk.
• For thawing, move the container to the refrigerator overnight. Reheat slowly on the stove for the best texture.
• To make ahead, shred the cheese, dice the onion, soften the cream cheese, and measure the seasonings earlier in the day. You can even brown the beef ahead of time and refrigerate it, then finish the sauce and pasta at dinner time.

Nutrition

Serving: 2cups | Calories: 708kcal | Carbohydrates: 63g | Protein: 37g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 372mg | Potassium: 623mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1148IU | Vitamin C: 6mg | Calcium: 347mg | Iron: 4mg

The post Creamy Rotel Pasta with Ground Beef appeared first on The Cozy Fork.

This dump cake is sweet, buttery, and incredibly easy to make. The top bakes into a golden, slightly crisp layer while the blueberry filling stays soft and jammy underneath. It is the perfect low-effort dessert that feels cozy and crowd-pleasing.

TikTok Viral Blueberry Dump Cake

This blueberry dump cake went viral on TikTok because it is an easy, no-fail recipe anyone can make. It bakes in one dish, only needs 3 ingredients,  takes ten minutes to make, and everyone loves it. This is one of those recipes you will make again and again because it’s just that good and super simple.

When citrus season hits, I find myself reaching for all my lemon favorites like these Blueberry Swim Biscuits, this Lemon Pesto Sauce, this Creamy Lemon Chicken, and this Lemon Poke Cake.

Ingredients & Helpful Tips

• 2 (20-ounce) cans blueberry pie filling – This serves as the base of this dessert, providing both sweetness and structure. Using canned filling keeps things simple and consistent. If you want a slightly less sweet version, you can swap one can with homemade blueberry compote or add a handful of fresh blueberries.
• 1 (15.25 oz) box lemon cake mix – Adds a bright citrus flavor that balances the richness of the filling. The dry mix is sprinkled directly on top, which is what gives this dessert its signature texture. If lemon is not your preference, yellow or white cake mix can be used for a more neutral flavor.
• ½ cup salted butter, thinly sliced – This is what transforms the dry cake mix into a golden topping. Slice it thinly and spread it evenly so the entire surface bakes up with a crisp finish. If you notice dry patches after baking, it usually means the butter was not evenly distributed.

If you make this blueberry lemon dump cake, share how it turned out for you. Leave a comment, save the recipe for later, or share it with someone who loves an easy dessert that still feels homemade.

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Blueberry Lemon Dump Cake (TikTok Viral Recipe)

Blueberry Lemon Dump Cake is very simple to make. It features a golden, crisp topping and a blueberry filling made with only three ingredients.

Course Dessert

Cuisine American

Keyword cake

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 people

Calories 557kcal

Author Jillian Wade

Equipment

• 9×13-inch baking dish
• can opener
• Cutting board
• Knife

Ingredients

• 2 (20-ounce) cans of blueberry pie filling
• 15.25 oz box lemon cake mix
• ½ cup salted butter thinly sliced

US Customary – Metric

Instructions

• Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
• Pour the blueberry pie filling into the bottom of the dish and spread evenly.
• Sprinkle the dry cake mix evenly over the top. Do not stir.
• Arrange the sliced butter evenly over the cake mix.
• Cover with foil and bake on the center rack for 1 hour and 10 minutes, or until the top is golden brown and the edges are bubbling.
• Remove from the oven and serve warm. This is delicious with a scoop of vanilla ice cream.

Notes

Storage Tips

• Store leftovers in the refrigerator, covered, for up to 4 days. The texture will soften slightly as it sits, though the flavor remains rich and balanced.
• To reheat, warm individual portions in the microwave or place the baking dish back in the oven at a low temperature until heated through.
• This dessert can be assembled ahead of time and baked just before serving, making it ideal for gatherings or holidays.
• Freezing is possible, though the topping may lose some of its crisp texture after thawing.
• For serving, add a scoop of vanilla ice cream or a spoonful of whipped cream to contrast the warm filling.

Nutrition

Serving: 1slice | Calories: 557kcal | Carbohydrates: 107g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 502mg | Potassium: 192mg | Fiber: 4g | Sugar: 77g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg

Recipe FAQs

The post 3-Ingredient Blueberry Lemon Dump Cake (TikTok Viral Recipe) appeared first on The Cozy Fork.

These Blueberry Swim Biscuits bake directly in a pan of melted butter for a crispy crust. Topped with a sweet vanilla bean cream cheese icing. 

Blueberry Swim Biscuits with Cream Cheese Icing

These biscuits are submerged in a pool of melted butter before baking, creating a deep golden crust that shatters when you bite into it. The interior remains incredibly moist thanks to the addition of sour cream.

These biscuits look like they came straight from a bakery, just like these Brioche Cinnamon Rolls and Chocolate Chunk Cookies. 

That’s why I love these biscuits so much. They look like they came from the bakery without the effort. These are the biscuits I make when I want something special without spending a lot of time in the kitchen. They are perfect for brunch, holidays, or a cozy weekend at home. They are perfectly soft, with a fluffy center and golden-crisp edges. Everyone raves about these biscuits, and you will too.

Ingredients and Substitutions

Here’s everything you need to make these biscuits, including simple substitutions.

For the Swim Biscuits

• All-purpose flour forms the base of the biscuits and provides structure so the squares hold together after baking. Measure carefully for the best texture.
• Granulated sugar adds light sweetness to the dough and balances the tartness of the blueberries. The amount keeps the biscuits slightly sweet without making them taste like dessert.
• Baking powder gives the biscuits their lift and airy texture. Fresh baking powder produces the best rise.
• Salt balances the sweetness and enhances the flavor of the butter and blueberries.
• Whole buttermilk brings tangy richness and moisture to the dough. If needed, milk mixed with a small splash of lemon juice can stand in as a substitute.
• Full-fat sour cream adds richness and keeps the biscuits soft inside. Greek yogurt can work as a substitute, though it has a slightly different flavor.
• Fresh blueberries add bursts of sweetness throughout the biscuits. Rinse and dry them well so excess moisture does not thin the dough.
• Salted butter melts in the baking pan, forming the signature “swim” layer that crisps the bottom and edges of the biscuits.
• Turbinado (or coarse sparkling) sugar adds crunch and sparkle to the top of the biscuits.

For the Cream Cheese Icing

• Cream cheese gives the icing body and a mild richness that pairs well with the blueberries.
• Powdered sugar sweetens the icing and helps create a smooth glaze.
• Heavy cream thins the icing to a pourable consistency. Milk can work if heavy cream is not available.
• Vanilla bean paste adds warm vanilla flavor and specks throughout the icing. Vanilla extract works as a substitute.

How To Make Blueberry Swim Biscuits

The biscuit dough is stirred together, spread into a buttered pan, and baked until golden. The biscuits are scored before baking so the butter bubbles up around each square. A cream cheese icing is drizzled over the warm biscuits before serving. Let me show you how:

1. Prep the Pan: Heat your oven to 450 degrees Fahrenheit. Pour the ½ cup of melted salted butter into a 9×9-inch metal or glass baking pan. Make sure it covers the entire bottom.
2. Mix Dry Ingredients: Whisk the 2 ½ cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt in a large bowl.
3. Mix Wet Ingredients: Whisk the 1 ½ cups cold buttermilk and ½ cup sour cream together in a measuring cup until smooth.
   
4. Combine: Pour the buttermilk mixture into the dry ingredients. Use a spatula to fold until just combined. The dough will be very wet. Carefully fold in the 1 ½ cups of fresh blueberries.
5. The Swim: Drop the dough directly into the pan on top of the melted butter. Use a spatula to spread it to the edges carefully. It will look like it is swimming in butter.
6. Sprinkle: Sprinkle the 2 tablespoons of turbinado sugar evenly over the top of the raw dough.
   
7. Pre-Cut: Use a bench scraper or a knife to score the dough into 9 squares before baking.
8. Bake: Bake for 22 to 26 minutes. The tops should turn a deep golden brown. The butter will be mostly absorbed into the dough.
   
9. Make the Icing: Let the biscuits cool for 5 minutes. Whisk together 2 ounces cream cheese, 1 cup powdered sugar, ⅓ cup heavy cream, and 1 teaspoon vanilla bean paste until thick and pourable. 
10. Ice and Serve: Drizzle generously over the warm biscuits. Serve.
    

Baking at High Altitude Recipe Adjustments

For baking above 3500 feet, reduce the baking powder by about ¼ teaspoon and increase the buttermilk by 1 to 2 tablespoons. Check the biscuits a few minutes earlier, as the baking time may be shorter.

I want to hear how these Blueberry Swim Biscuits turned out for you. Please leave a star rating and a comment below!. You can also tag The Cozy Fork on Instagram to show off your bake. 

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Blueberry Swim Biscuits

These biscuits bake in melted butter, creating a crisp, golden crust with a soft, tender center made extra moist from sour cream.

Course Breakfast

Cuisine American

Keyword biscuits, blueberries

Prep Time 14 minutes minutes

Cook Time 26 minutes minutes

Cooling Time 5 minutes minutes

Total Time 45 minutes minutes

Servings 9 people

Calories 409kcal

Author Jillian Wade

Equipment

• 9×9-inch metal or glass baking pan
• large mixing bowl
• Medium measuring cup or bowl
• whisk
• Rubber spatula
• Knife
• Measuring cups & spoons
• Cooling rack

Ingredients

• 2 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoons salt
• 1 ½ cups whole buttermilk cold
• ½ cup full-fat sour cream
• 1 ½ cups fresh blueberries rinsed and patted completely dry
• ½ cup salted butter melted
• 2 tablespoons turbinado or coarse sparkling sugar

Cream Cheese Icing

• 2 ounces cream cheese softened
• 1 cup powdered sugar
• ⅓ cup heavy cream
• 1 teaspoon vanilla bean paste

US Customary – Metric

Instructions

• Heat your oven to 450°F. Pour the melted salted butter into a 9×9-inch metal or glass baking pan, ensuring it covers the entire bottom.
• In a large bowl, whisk the flour, sugar, baking powder, and salt. In a separate measuring cup, whisk the cold buttermilk and sour cream together until smooth.
• Pour the buttermilk mixture into the dry ingredients. Use a spatula to fold until just combined. The dough will be very wet and soggy. Gently fold in the fresh blueberries, taking care not to burst them.
• Plop the dough directly into the pan on top of the melted butter. Use a spatula to gently spread it to the edges. It will look like it is "swimming" in butter—this is correct.
• Sprinkle the turbinado sugar evenly over the top of the raw dough.
• Use a bench scraper or a knife to "score" the dough into 9 squares before baking. This allows the butter to bubble up into the cracks.
• Bake for 22-26 minutes. The tops should be a deep golden brown, and the butter should be mostly absorbed.
• While the biscuits cool for 5 minutes, whisk the icing ingredients together until thick yet pourable. Drizzle generously over the warm biscuits. Serve.

Notes

Storage Tips

• Store leftover biscuits in an airtight container in the refrigerator for up to three days.
• To reheat, warm individual biscuits in the microwave for about fifteen seconds or place them in a low oven until heated through.
• The biscuits can be frozen without icing for up to two months. Thaw overnight in the refrigerator and warm before serving.

Nutrition

Calories: 409kcal | Carbohydrates: 53g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 421mg | Potassium: 147mg | Fiber: 2g | Sugar: 24g | Vitamin A: 689IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 2mg

Recipe FAQs

The post The Best Blueberry Swim Biscuits appeared first on The Cozy Fork.

This Sheet Pan Crispy Gnocchi Carbonara uses roasted gnocchi and a classic egg-and-cheese sauce for a fast weeknight meal. 

This Sheet Pan Crispy Gnocchi Carbonara skips the tricky stovetop egg step and instead uses the heat from freshly roasted gnocchi to create a silky, glossy sauce right in the bowl.

You’ll love making this recipe for a date night at home, a dinner party, or when you just want to elevate your weeknight routine. It’s a bold, comforting dish packed with flavor from the pancetta, Pecorino Romano, and freshly cracked black pepper. Plus, it’s way easier to make, so you get that classic carbonara texture with less stress.

Ingredients, Tips & Substitutions

• Shelf-stable potato gnocchi form the base of this dish. Roasting instead of boiling draws out excess moisture and creates those crisp edges. If you only have refrigerated gnocchi, that works too. Just pat them dry before roasting so they brown rather than steam.
• Pancetta or thick-cut bacon brings the savory backbone of carbonara. Pancetta offers a more traditional flavor, closer to what you would find in Rome, though bacon adds a smoky note that many families love. If you prefer a lighter option, diced turkey bacon can be used, though the flavor will be milder.
• Olive oil helps the gnocchi brown evenly and prevents sticking. Use a high-quality oil to coat every piece. If your pancetta is very fatty, you can reduce the oil slightly.
• Egg yolks and whole eggs create the creamy sauce. The yolks add richness and color, and the whole eggs help the sauce coat the gnocchi. Room temperature eggs mix more smoothly, so take them out of the refrigerator when you preheat the oven.
• Finely grated Pecorino Romano delivers the signature salty bite that defines carbonara. Grate it yourself for the smoothest melt. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
• Finely grated Parmesan cheese balances the sharpness of Pecorino with a nuttier flavor. You can use all Pecorino if you prefer a more traditional taste.
• Freshly cracked black pepper is not just a seasoning here. It is a defining flavor. Use coarse cracks for little bursts of heat and aroma.
• Hot water loosens the sauce and creates that glossy finish. The key is to add it slowly while tossing, so the sauce emulsifies with the rendered fat and melted cheese.

How To Make Sheet Pan Gnocchi Carbonara

This recipe roasts the gnocchi and pancetta together, then uses their residual heat to gently cook the egg and cheese mixture off the stove. Let me show you how: 

1. Prep: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Coat: Add the 2 lbs of gnocchi and 8 oz of diced pancetta to the baking sheet. Drizzle with the 2 tablespoons of olive oil and toss until evenly coated. Spread the mixture into a single layer.
3. Roast: Bake for 20 to 25 minutes. Stir the pan once halfway through. You want the gnocchi to turn deep golden brown and the pancetta to crisp.
   
4. Mix Base: During roasting, whisk together 4 egg yolks, 2 whole eggs, 1 cup Pecorino Romano, 1 cup Parmesan, and 1 tablespoon black pepper in a large mixing bowl. Use a bowl large enough to hold all the ingredients later.
5. Transfer: Remove the baking sheet from the oven. Immediately transfer the hot gnocchi and pancetta into the bowl with the egg mixture. Scrape in all of the rendered fat from the pan.
   
6. Toss and Thin Sauce: Stir quickly using tongs or a rubber spatula. The heat and fat will cook the eggs and melt the cheese, forming a creamy sauce. Add ¼ cup hot water, 1 tablespoon at a time, while tossing. Stop adding water once the sauce coats the gnocchi evenly and looks glossy.
7. Serve: Plate right away. Top with extra Pecorino Romano and black pepper.
   

A Little Kitchen Science

Carbonara relies on residual heat rather than direct flame to cook the eggs. Eggs begin to thicken around 150 degrees Fahrenheit. When you toss them with very hot, fat gnocchi, they set into a creamy sauce instead of scrambling. Moving quickly and adding a splash of hot water helps create an emulsion of egg proteins, cheese, and fat, which gives the sauce its shine.

High Altitude Adjustments

At higher elevations, water evaporates faster, and foods can dry out more quickly.

Roast the gnocchi for the lower end of the time range and watch closely for browning. You may need an extra tablespoon or two of hot water when tossing the sauce to keep it glossy and fluid.

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Sheet Pan Gnocchi Carbonara

This version of carbonara avoids stovetop egg cooking by letting the heat from the roasted gnocchi create a glossy sauce in the bowl. Roasting changes the texture of the dumplings, giving them crisp edges with soft centers that hold up well against the egg and cheese mixture.

Course Main Dish

Cuisine American

Keyword sheet pan dinner

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 961kcal

Author Jillian Wade

Equipment

• Large rimmed baking sheet
• large mixing bowl
• whisk
• Tongs or rubber spatula
• Measuring cups & spoons
• Chef’s knife
• Cutting board
• box grater
• Liquid measuring cup

Ingredients

• 2 lbs shelf-stable potato gnocchi
• 8 oz pancetta or thick-cut bacon diced
• 2 tablespoons olive oil
• 4 large egg yolks
• 2 large whole eggs
• 1 cup finely grated Pecorino Romano plus more for serving
• 1 cup finely grated Parmesan cheese
• 1 tablespoon freshly cracked black pepper
• ¼ cup hot water

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
• Add the gnocchi and diced pancetta to the baking sheet. Drizzle with the olive oil and toss until evenly coated. Spread into a single layer. Roast for 20 to 25 minutes, stirring once halfway through, until the gnocchi turns deep golden brown and the pancetta crisps.
  2 lbs shelf-stable potato gnocchi, 8 oz pancetta or thick-cut bacon, 2 tablespoons olive oil
• While the gnocchi roasts, whisk the egg yolks, whole eggs, Pecorino Romano, Parmesan, and black pepper in a large mixing bowl. Make sure the bowl is large enough to hold everything later.
  4 large egg yolks, 2 large whole eggs, 1 cup finely grated Pecorino Romano, 1 cup finely grated Parmesan cheese, 1 tablespoon freshly cracked black pepper
• Remove the baking sheet from the oven and immediately transfer the hot gnocchi and pancetta into the bowl with the egg mixture. Scrape in all of the rendered fat from the pan.
• Toss quickly using tongs or a rubber spatula. The heat and fat will cook the eggs and melt the cheese, forming a creamy sauce.
• Add the hot water one tablespoon at a time while tossing until the sauce coats the gnocchi evenly and looks glossy.
  ¼ cup hot water
• Plate right away and top with extra Pecorino Romano and black pepper.

Notes

Storage Tips:

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

Reheating: Reheat portions slowly in a skillet over low heat with a splash of water. Microwaving can cause the egg sauce to scramble.

Nutrition

Serving: 2cups | Calories: 961kcal | Carbohydrates: 87g | Protein: 37g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 361mg | Sodium: 1923mg | Potassium: 250mg | Fiber: 6g | Sugar: 0.4g | Vitamin A: 728IU | Calcium: 578mg | Iron: 10mg

Recipe FAQs

More Sheet Pan Main Dishes

• Sheet Pan Pizza
• Smoked Sausage and Potatoes
• Copycat Mexican Pizzas

The post Sheet Pan Crispy Gnocchi Carbonara appeared first on The Cozy Fork.

This Three Cheese Manicotti is stuffed with a creamy ricotta filling and baked in homemade tomato sauce. A cozy family dinner ready in just over an hour.

Baked Manicotti with Ricotta and Mozzarella

There is something special about a baking dish full of pasta bubbling in the oven. This Three Cheese Manicotti is a comforting dinner that feels like a hug on a plate. It features large pasta tubes stuffed with a rich blend of ricotta, mozzarella, and Parmesan.

While you can use jarred sauce in a pinch, this recipe includes a quick homemade tomato sauce using San Marzano tomatoes. The sauce is bright and garlicky, which cuts through the richness of the cheese filling perfectly. It is a meal that works just as well for a casual family dinner as it does for feeding a crowd at a gathering.

Ingredients

• Manicotti Shells: You need an 8-oz package. Cook them according to the package directions, but be careful not to overcook them, as they need to hold their shape during filling.
• San Marzano Tomatoes: The sauce starts with 2 cans (28 oz each) of whole peeled tomatoes. San Marzano-style tomatoes are sweeter and less acidic than standard canned tomatoes.
• Ricotta Cheese: Use 3 cups of part-skim ricotta.
• Mozzarella & Parmesan: You will need shredded mozzarella and grated Parmesan for both the filling and the topping.
• Eggs: Two beaten eggs act as a binder, keeping the cheese filling from running out of the pasta shells.
• Fresh Herbs: Fresh basil and parsley add a pop of color and freshness that dried herbs cannot match.

How To Make Baked Three Cheese Manicotti

Cook the manicotti, prepare a simple tomato and basil sauce, mix the three-cheese filling, assemble everything in a baking dish, then bake until bubbling, then finish under the broiler for a lightly browned top.

Prep the Pasta and Oven

1. Boil: Cook the manicotti shells according to the package instructions. Drain them carefully. Transfer the cooked pasta to wax paper or foil sprayed with nonstick spray and let them cool.
2. Preheat: Move your oven rack to the middle position. Preheat the oven to 375°F.

Make the Tomato Sauce

1. Pulse Tomatoes: Add one can of tomatoes (with their juice) to a food processor. Pulse 3 to 4 times. You want them coarsely chopped, not pureed. Transfer to a bowl and repeat with the second can.
2. Sauté: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the 3 minced garlic cloves and ½ teaspoon red pepper flakes. Cook for about 1 minute until fragrant.
3. Simmer: Stir in the chopped tomatoes and ½ teaspoon salt. Bring the mixture to a simmer and cook for about 15 minutes. The sauce should thicken slightly. Stir in 2 tablespoons of chopped fresh basil. Taste and add more salt if needed.

Make the Filling

1. Mix: In a medium bowl, combine 3 cups ricotta, 2 cups shredded mozzarella, 1 cup grated Parmesan, 2 beaten eggs, 2 tablespoons chopped basil, 2 tablespoons chopped parsley, ¾ teaspoon salt, and ½ teaspoon black pepper. Stir until the mixture is completely combined.

Assemble and Bake

1. Base Layer: Spread about 1½ cups of the tomato sauce evenly over the bottom of a 9×13-inch baking dish.
2. Fill: Spoon (or pipe) the cheese filling into each cooled manicotti shell. Arrange the filled shells in the baking dish.
   
3. Top: Pour the remaining sauce over the filled pasta. Make sure the shells are completely covered so they do not dry out.
4. Bake: Cover the dish tightly with foil. Bake for 40 minutes until the sauce is bubbling.
   
5. Broil: Remove the foil. Move the oven rack to the highest position and turn on the broiler. Sprinkle the top with the remaining 1 cup Parmesan and ½ cup mozzarella. Broil for 2 to 4 minutes. Watch it closely to ensure the cheese melts and browns lightly without burning.
6. Serve: Let the manicotti rest for 15 minutes. Garnish with fresh herbs and serve.

High Altitude Adjustments

At elevations above 5,000 feet, reduce the oven temperature to 365°F and check for doneness a few minutes earlier. The filling may set faster, so avoid overbaking once the center is hot and the sauce is bubbling.

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Baked Three Cheese Manicotti

Cozy baked manicotti stuffed with a creamy three-cheese ricotta filling and smothered in homemade tomato basil sauce. It’s an irresistible family-favorite comfort dinner.

Course Main Dish

Cuisine American, Italian

Keyword pasta

Prep Time 30 minutes minutes

Cook Time 44 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour 29 minutes minutes

Servings 8 people

Calories 483kcal

Author Jillian for Food Folks and Fun

Equipment

• Large Pot
• Slotted spoon
• Nonstick cooking spray
• Food processor or blender
• Large saucepan
• Wooden spoon or silicone spatula
• Medium mixing bowl
• whisk
• 9×13-inch baking dish
• Measuring cups & spoons
• Knife
• Cutting board
• Spoon or piping bag

Ingredients

Pasta

• 8 oz package manicotti

Tomato Sauce

• 2 (28-ounce) cans Hunt’s San Marzano Style Whole Peeled Tomatoes
• 2 tablespoons olive oil
• 3 medium garlic cloves minced
• ½ teaspoon red pepper flakes
• Salt to taste
• 2 tablespoons chopped fresh basil

Filling

• 3 cups part-skim ricotta cheese
• 8 ounces shredded mozzarella cheese about 2 cups
• 2 ounces grated Parmesan cheese about 1 cup
• 2 large eggs lightly beaten
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• ¾ teaspoon salt
• ½ teaspoon ground black pepper

Topping

• 2 ounces grated Parmesan cheese about 1 cup
• 2 ounces shredded mozzarella cheese about ½ cup

For Serving

• Chopped fresh basil
• Chopped fresh parsley
• Grated Parmesan cheese

US Customary – Metric

Instructions

Cook the pasta

• Cook the manicotti according to package instructions.
  8 oz package manicotti
• Use a slotted spoon to transfer the cooked pasta to wax paper or foil that has been lightly sprayed with nonstick spray. Let cool.

Prep the oven

• Move the oven rack to the middle position and preheat the oven to 375°F.

Make the sauce

• Add one can of tomatoes with their juice to a food processor. Pulse 3 to 4 times until coarsely chopped. Transfer to a bowl and repeat with the second can.
  2 (28-ounce) cans Hunt’s San Marzano Style Whole Peeled Tomatoes
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and red pepper flakes and cook for about 1 minute until fragrant.
  2 tablespoons olive oil, 3 medium garlic cloves, ½ teaspoon red pepper flakes
• Stir in the tomatoes and ½ teaspoon salt. Bring to a simmer and cook for about 15 minutes until slightly thickened.
  Salt
• Stir in the fresh basil and season with additional salt if needed.
  2 tablespoons chopped fresh basil

Make the cheese filling

• In a medium bowl, combine the ricotta, mozzarella, Parmesan, eggs, basil, parsley, salt, and black pepper. Stir until well mixed.
  3 cups part-skim ricotta cheese, 8 ounces shredded mozzarella cheese, 2 ounces grated Parmesan cheese, 2 large eggs, 2 tablespoons chopped fresh basil, 2 tablespoons chopped fresh parsley, ¾ teaspoon salt, ½ teaspoon ground black pepper

Assemble

• Spread 1½ cups of sauce evenly over the bottom of a 9×13-inch baking dish.
• Spoon the cheese filling into each cooled manicotti and place them in the baking dish.
• Pour the remaining sauce over the filled manicotti, covering completely.

Bake and broil

• Cover the dish with foil and bake for 40 minutes until bubbling.
• Remove the foil. Move the oven rack to the highest position and preheat the broiler.
• Sprinkle the manicotti evenly with Parmesan and mozzarella.
  2 ounces grated Parmesan cheese, 2 ounces shredded mozzarella cheese
• Broil for 2 to 4 minutes, watching closely, until the cheese is melted and lightly browned.

Cool and serve

• Let the manicotti rest for 15 minutes.
• Garnish with fresh basil and parsley and serve with additional Parmesan cheese.
  Chopped fresh basil, Chopped fresh parsley, Grated Parmesan cheese

Notes

Storage & Freezing

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or a 350°F oven until heated through.
• Freezer: You can freeze the unbaked dish. Assemble everything, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking (you may need to add a few minutes to the cook time).

Nutrition

Serving: 2manicotti | Calories: 483kcal | Carbohydrates: 37g | Protein: 29g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 110mg | Sodium: 1109mg | Potassium: 638mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1186IU | Vitamin C: 20mg | Calcium: 637mg | Iron: 3mg

Recipe FAQs

More Comfort Food

• Sloppy Joe Pasta
• Tomato Basil Pasta
• Cream Cheese Lasagna

The post Three Cheese Manicotti with Homemade Sauce appeared first on The Cozy Fork.

If you are looking for the ultimate appetizer that disappears faster than you can set the tray down, you have found it. These Bacon-Wrapped Meatballs are the definition of “meat candy.”

At The Cozy Fork, we believe the best recipes deliver maximum flavor with minimal fuss. By using premade meatballs, we cut the prep time to just 15 minutes, allowing you to focus on what matters: that incredible, sweet-and-tangy glaze!

Each meatball is wrapped in smoky bacon, baked until crisp, and then slathered in a rich brown sugar and ketchup sauce. Whether you serve them on toothpicks for game day or over a bed of rice for a decadent weeknight dinner, these are a guaranteed crowd-pleaser.

Turn these meatballs into a complete comfort food dinner by serving them over a bed of my creamy Yukon Gold Mashed Potatoes. The buttery potatoes soak up that extra brown sugar glaze perfectly.

Ingredients, Tips, and Substitutions

• Meatballs: You need 24 premade meatballs. You can use frozen (thawed slightly so the bacon wraps more easily) or fresh from the butcher counter. Homestyle or Italian style both work well. Also, chicken or turkey meatballs work.
• Bacon: You will need 24 strips of bacon, cut in half. Important: Do not use thick-cut bacon here. Thick-cut takes too long to render and crisp up, leaving you with chewy bacon or overcooked meatballs. Standard cut is perfect.
• The Glaze: A simple pantry mix of ketchup, packed brown sugar, and white vinegar creates a BBQ-style sauce that caramelizes beautifully in the oven.

How to Make Bacon-Wrapped Meatballs

Wrap the meatballs in bacon, bake until the bacon starts to render, brush with a simple, sweet-and-tangy sauce, then return them to the oven until crispy, glossy, and irresistible.

Step-by-Step Instructions:

1. Line a baking sheet with a silicone baking mat or a piece of foil sprayed with non-stick cooking spray. Next, wrap the meatballs.
   • Take a half-slice of bacon and wrap it around the meatball.
   • Take a second half-slice and wrap it around the meatball in the opposite direction (perpendicular), covering the exposed sides. This “cross-wrap” ensures the meatball is fully encased. Place the wrapped meatball on the prepared baking sheet, seam-side down, to keep the bacon in place. 
   • Repeat with the remaining meatballs.
     
2. Par-bake the meatballs in a preheated 350°F oven for 15 minutes. This first bake allows the bacon to start rendering and shrink slightly around the meatballs.
3. While the meatballs are baking, make the sauce. In a medium bowl, whisk together the ketchup, brown sugar, and white vinegar until smooth and thoroughly combined.
   
4. Remove the meatballs from the oven and brush them generously with the sauce. Do not worry if some sauce pools in the pan; it will thicken and caramelize as it bakes.
5. Return the meatballs to the oven and bake for an additional 8 to 10 minutes, or until the bacon is crispy and the meatballs reach an internal temperature of 160°F. Remove from the oven and brush with a little more sauce before serving.
6. Serve as an appetizer with toothpicks and extra sauce on the side, or turn them into a main dish with noodles, rice, mashed potatoes, or a simple green salad.
   

Variations

• Turkey Option: For a slightly lighter version (though we don’t count calories here!), use turkey meatballs and turkey bacon. Just keep an eye on them as turkey bacon crisps faster.
• Spicy Kick: Add a pinch of cayenne pepper or a teaspoon of Sriracha to the sauce for a little heat with the sweet sauce.
• BBQ Twist: Swap the ketchup glaze for your favorite bottled BBQ sauce if you are running low on ingredients.

Don’t lose this recipe! Make sure to Pin this post to your Appetizer or Party Food board so you can find it easily for your next gathering.

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Bacon-Wrapped Meatballs

These Bacon-Wrapped Meatballs are the perfect appetizer or easy weeknight dinner. Each meatball is wrapped in smoky bacon, baked until crispy, and brushed with a sweet, tangy sauce. With minimal prep and big flavor, they’re always a crowd favorite!

Course Main Dish

Cuisine American

Keyword meatballs

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 615kcal

Author Jillian Wade

Equipment

• Large baking sheet
• mixing bowl
• whisk
• Basting brush
• tongs
• meat thermometer

Ingredients

Meatballs

• 24 premade meatballs frozen or fresh
• 24 strips bacon cut in half

Sauce

• ¾ cup ketchup
• ½ cup packed brown sugar
• 1 tablespoon white vinegar

US Customary – Metric

Instructions

Prep

• Preheat the oven to 350°F.
• Line a large baking sheet with a silicone baking mat or line it with foil and lightly coat it with nonstick spray.

Wrap the meatballs

• Take a half-slice of bacon and wrap it around the meatball. Take a second half-slice and wrap it around the meatball in the opposite direction (perpendicular), covering the exposed sides. This “cross-wrap” ensures the meatball is fully encased.
  24 premade meatballs, 24 strips bacon
• Place the wrapped meatball on the prepared baking sheet, seam-side down, to keep the bacon in place. Repeat with the remaining meatballs.

First bake

• Bake for 15 minutes.

Make the sauce

• While the meatballs bake, combine the ketchup, brown sugar, and white vinegar in a medium bowl. Whisk until smooth.
  ¾ cup ketchup, ½ cup packed brown sugar, 1 tablespoon white vinegar

Sauce and finish baking

• Remove the meatballs from the oven and brush them generously with the sauce.
• Return to the oven and bake for 8–10 more minutes, or until the bacon is crispy and the meatballs reach an internal temperature of 160°F.
• If you desire extra caramelization, broil the meatballs for 1-2 minutes before removing them from the oven.

Serve

• Remove from the oven and brush with more sauce before serving.
• Serve as an appetizer with extra sauce for dipping. Serve as a main dish with noodles, rice, or your favorite sides.

Notes

Storage & Leftovers

• Fridge: Store leftover cooked meatballs in an airtight container in the refrigerator for up to 3–4 days.
• Reheating: To bring the bacon back to life, avoid the microwave if possible (it makes the bacon chewy). Instead, reheat them on a baking sheet in a 350°F oven for 10–15 minutes or in an air fryer at 350°F for 3–5 minutes.

Freezer Instructions

• Freezing Uncooked (Best Method): You can prep a big batch and freeze them before baking!
• 1. Wrap the meatballs in bacon as instructed.
  2. Place them on a parchment-lined baking sheet (not touching) and freeze for 1 hour until solid (“flash freezing”).
  3. Transfer the frozen meatballs to a freezer-safe bag or container. They will keep for up to 3 months.
  4. To Bake: Thaw overnight in the fridge and bake as directed, or bake from frozen by adding 5–10 minutes to the initial baking time.
• Freezing Cooked: Let the cooked meatballs cool completely. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Make-Ahead Tips (Prep Now, Bake Later)

• The “Night Before” Prep: You can wrap the meatballs in bacon up to 24 hours in advance. Place them on the prepared baking sheet, cover tightly with plastic wrap, and refrigerate. When you’re ready to eat, uncover and pop the tray straight into the oven (you may need to add 2–3 minutes to the cook time since they are starting cold).
• Prep the Sauce: Whisk together and store in a jar or an airtight container in the fridge for up to 1 week. Give it a quick stir before brushing it onto the meatballs.

Nutrition

Serving: 4meatballs | Calories: 615kcal | Carbohydrates: 27g | Protein: 21g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 891mg | Potassium: 444mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

Recipe FAQs

Love meatballs but want something with a little spice? Try my Crockpot Mexican Meatballs next! They are simmered in a rich enchilada sauce and are just as easy to make.

The post Sticky Bacon-Wrapped Meatballs (5 Ingredients) appeared first on The Cozy Fork.