This Crockpot Marry Me Chicken keeps things simple by cooking the chicken in a slow cooker. The result is tender chicken in a creamy Parmesan sauce with garlic and sun-dried tomatoes. 

Ingredients

• Boneless skinless chicken breasts are the heart of this recipe. They become incredibly tender after several hours in the slow cooker. Boneless skinless chicken thighs are an excellent substitute if you prefer darker meat with a richer flavor.
• Italian dressing mix adds herbs, spices, and plenty of savory flavor without requiring you to measure several seasonings individually. If you prefer, homemade Italian seasoning mixed with a little garlic powder, onion powder, and salt works well.
• Sun-dried tomatoes bring a rich tomato flavor that beautifully balances the creamy sauce. Oil-packed, sun-dried tomatoes add even more richness. If using dry-packed tomatoes, soften them in warm water before chopping.
• Chicken broth serves as the cooking liquid, keeping the chicken juicy throughout the cooking process. Low-sodium broth gives you more control over the final seasoning.
• Heavy cream creates the rich texture that makes this sauce so satisfying. Half and half can be used for a lighter version, though the sauce will not be quite as thick.
• Grated Parmesan cheese melts into the cream to create a smooth, cheesy sauce. Freshly grated Parmesan melts more smoothly than the pre-shredded variety.
• Garlic adds plenty of savory flavor. Fresh garlic gives the best results, though jarred minced garlic can save a little time.
• Salted butter adds richness and helps bring the sauce together. Unsalted butter is a great choice if you are watching the salt level.
• Salt, black pepper, and paprika round out the seasoning. Smoked paprika creates a slightly deeper flavor if you enjoy a hint of smokiness.
• Fresh basil adds a fresh finish that brightens the rich sauce. Fresh parsley makes another excellent garnish.

How To Make Crockpot Marry Me Chicken

Chicken breasts slowly cook with Italian seasoning, garlic, chicken broth, butter, and sun-dried tomatoes until perfectly tender. Heavy cream and Parmesan are stirred in during the final 30 minutes, creating a rich, creamy sauce that is perfect over your favorite side dish.

1. Prep the Chicken: Place the 3 pounds of boneless, skinless chicken breasts in the bottom of the slow cooker. Sprinkle the 1 package of Italian dressing mix, along with 1 teaspoon each of salt, black pepper, and paprika, evenly over the meat.
2. Assemble: Pour the 1 cup of chicken broth over the seasoned meat. Add the 1 cup of chopped sun-dried tomatoes, 4 minced garlic cloves, and 2 Tablespoons of butter into the crockpot.
3. Cook: Cover the slow cooker. Cook on Low for 5 to 6 hours or on High for 2½ hours, until the chicken is cooked through and tender.
   
4. Add Dairy and Cook: Whisk the 2 cups of heavy cream and 1 cup of grated Parmesan cheese together in a small bowl. 
5. Cook Slightly Longer: Cover the pot. Continue cooking for 30 minutes, until the sauce is creamy and the cheese has completely melted.
6. Serve: Garnish with fresh basil. Serve over pasta or mashed potatoes.
   

Marry Me Crockpot Chicken Recipe FAQs

If you make this Crockpot Marry Me Chicken, we would love to hear how it turned out. Leave a comment below, share your favorite side dish to serve with it, and save this recipe for the next time you need an easy dinner that feels extra special.

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Crockpot Marry Me Chicken

This Crockpot Marry Me Chicken lets the slow cooker do the work, creating tender chicken in a creamy Parmesan sauce with garlic and sun-dried tomatoes.

Course Main Dish

Cuisine American

Keyword chicken, crockpot recipes

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 people

Calories 698kcal

Author Jenna Harrison

Equipment

• Crockpot (slow cooker)
• Measuring cups & spoons
• Cutting board
• Chef’s knife
• mixing bowl
• whisk
• Wooden spoon or silicone spatula
• Grater

Ingredients

• 3 pounds boneless skinless chicken breasts
• 1 oz package Italian dressing mix
• 1 cup sun-dried tomatoes chopped
• 1 cup chicken broth
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 cloves garlic minced
• 2 Tablespoons salted butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika

Garnish

• Fresh basil

US Customary – Metric

Instructions

• Place the chicken breasts in the slow cooker.
• Sprinkle the Italian dressing mix, salt, pepper, and paprika evenly over the chicken.
• Add the chicken broth, sun-dried tomatoes, garlic, and butter.
• Cover and cook on Low for 5 to 6 hours or High for 2½ hours, until the chicken is tender.
• About 30 minutes before serving, whisk together the heavy cream and Parmesan cheese. Stir the mixture into the slow cooker.
• Cover and continue cooking for 30 minutes, until the sauce is creamy and the cheese has melted.
• Garnish with fresh basil and serve over pasta, mashed potatoes, or rice.

Notes

Please note that the nutrition estimates are just for the chicken and the sauce. 

Storage

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

Freezing

Freeze the cooked chicken and sauce in freezer-safe containers for up to 3 months. Cream-based sauces can separate slightly after freezing, though they usually come back together during reheating with a gentle stir.

Thawing

Transfer frozen portions to the refrigerator overnight before reheating.

Reheating

Warm leftovers slowly on the stovetop over low heat or in the microwave using 50 percent power, stirring occasionally. Add a splash of chicken broth or cream if the sauce becomes too thick.

Make Ahead

Everything except the cream and Parmesan can be added to the slow cooker insert the night before. Cover and refrigerate overnight. Place the insert into the slow cooker the next day and begin cooking. Stir in the cream and Parmesan during the final 30 minutes as directed.

Serving Ideas

This creamy chicken is delicious served over fettuccine, penne, mashed potatoes, white rice, buttered egg noodles, or creamy polenta. Add roasted broccoli, green beans, asparagus, or a crisp green salad to complete the meal. Warm garlic bread is perfect for soaking up every bit of the creamy Parmesan sauce.

Nutrition

Calories: 698kcal | Carbohydrates: 18g | Protein: 58g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 260mg | Sodium: 1654mg | Potassium: 1602mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1822IU | Vitamin C: 11mg | Calcium: 240mg | Iron: 3mg

The post Crockpot Marry Me Chicken appeared first on The Cozy Fork.

If you love traditional lemon bars, you will love these lemon blondies. They are soft, chewy, loaded with white chocolate, and then topped with a bright lemon glaze. 

This recipe comes together using everyday ingredients and requires no complicated baking techniques. The batter is mixed in one bowl, spread into a pan, and baked until the edges are lightly golden while the center stays soft and chewy. The combination of brown sugar and butter creates a rich blondie base that perfectly balances the bright lemon. They are just as welcome on a holiday dessert table as they are in a lunchbox.

Ingredients

Blondies

• Unsalted butter creates the rich foundation that gives blondies their signature chewy texture. Melted butter mixes easily into the batter and keeps every bite soft. Salted butter may be used if that is what you have. Simply reduce the added salt slightly.
• White sugar adds sweetness while helping create lightly crisp edges.
• Light brown sugar is what gives these blondies their deep caramel flavor and chewy texture. Dark brown sugar can be substituted for an even richer flavor.
• Large eggs provide structure while keeping the bars soft and rich. Room temperature eggs blend into the batter more smoothly.
• Vanilla extract rounds out the flavors and complements both the lemon and white chocolate. Almond extract can be used for a different flavor profile, though only a small amount is needed.
• Fresh lemon zest is where most of the lemon flavor comes from. The fragrant oils in the zest create a bright citrus taste that bottled juice simply cannot match. Meyer lemons offer a sweeter option when they are in season.
• Fresh lemon juice adds citrus flavor and balances the batter’s sweetness. Freshly squeezed juice gives the best results.
• All-purpose flour provides structure without making the blondies heavy. Measure carefully by spooning the flour into the measuring cup and leveling it off.
• Baking powder gives the blondies a slight lift while keeping the center soft.
• Salt balances the sweetness and brings out the buttery flavor.
• White chocolate chips melt into little pockets of creamy sweetness throughout the blondies. White chocolate chunks may be substituted for larger pieces that melt throughout the bars.

Lemon Glaze

• Powdered sugar creates a smooth glaze that sets beautifully on top.
• Fresh lemon juice thins the glaze while adding another layer of citrus flavor. Add it gradually until the glaze reaches a pourable consistency.
• Fresh lemon zest finishes the glaze with bright lemon aroma and a beautiful appearance.

Recipe FAQs

Baking at High Altitude Adjustments

For elevations above 3,500 feet:

• Reduce the baking powder to about ⅓ teaspoon.
• Increase the flour by 2 tablespoons.
• Add 1 to 2 tablespoons of additional lemon juice or milk if the batter feels especially thick.
• Begin checking for doneness about 3 to 5 minutes earlier since baking times often vary with altitude.

We would love to hear how these Lemon Blondies turned out in your kitchen. Leave a comment below, share your favorite way to serve them, and save this recipe so it is ready the next time you are craving a bright, buttery dessert.

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Lemon Blondies

If you love lemon bars, you’ll love these lemon blondies. They’re soft, chewy, filled with white chocolate chips, and topped with a bright lemon glaze.

Course Dessert

Cuisine American

Keyword blondies, lemon

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Cool Time 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 9 people

Calories 545kcal

Author Jenna Harrison

Equipment

• 8×8-inch baking pan
• mixing bowls
• Measuring cups & spoons
• Electric mixer or stand mixer
• Rubber spatula
• whisk
• Microplane or zester
• Knife for cutting bars

Ingredients

• ¾ cup unsalted butter
• ¾ cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 Tablespoon lemon zest
• 2 Tablespoons lemon juice
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup white chocolate chips

Lemon Glaze

• ½ cup powdered sugar
• 1 to 2 Tablespoons lemon juice
• 1 Tablespoon lemon zest

US Customary – Metric

Instructions

• Preheat the oven to 350°F.
• Move the oven rack to the bottom position.
• Place parchment paper in an 8-by-8-inch baking pan and set the pan aside.
• Mix the flour, baking powder, and salt together in a medium bowl and set the mixture aside.
  2 cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
• Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Mix the ingredients until they are combined.
  ¾ cup unsalted butter, ¾ cup granulated sugar, 1 cup light brown sugar
• Add the eggs and vanilla to the bowl and mix until combined.
  2 large eggs, 1 teaspoon vanilla extract
• Pour the lemon juice and the lemon zest into the bowl. Mix the batter until the ingredients are combined.
  1 Tablespoon lemon zest, 2 Tablespoons lemon juice
• Slowly add the flour mixture and mix until combined.
• Fold the white chocolate chips into the batter.
  1 cup white chocolate chips
• Spread the thick batter into the prepared baking pan.
• Bake the blondies for 35 to 40 minutes until the edges are lightly browned.
• Let the bars cool for 30 minutes.
• Whisk the powdered sugar, lemon juice, and zest together in a small bowl.
  ½ cup powdered sugar, 1 to 2 Tablespoons lemon juice, 1 Tablespoon lemon zest
• Pour the icing over the top of the cooled dessert.
• Cut the blondies into 12 squares.
• Garnish the squares with a slice of lemon before serving.

Notes

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. They may be refrigerated for up to 1 week. Bring them to room temperature before serving for the softest texture.

Freezing

Freeze the blondies without the lemon slices for up to 3 months. Wrap individual squares in plastic wrap before placing them in a freezer-safe container.

Thawing

Transfer the blondies to the refrigerator overnight, or let them sit at room temperature for about 1 hour.

Make Ahead

Bake the blondies one day in advance. Add the glaze once the bars have completely cooled. The flavor becomes even better after resting overnight.

Nutrition

Serving: 1bar | Calories: 545kcal | Carbohydrates: 81g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 130mg | Potassium: 146mg | Fiber: 1g | Sugar: 59g | Vitamin A: 533IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 2mg

The post Glazed Lemon Blondies appeared first on The Cozy Fork.

No campfire? No problem. Make gooey grilled s’mores without a campfire. These easy foil packets melt chocolate and marshmallows into the ultimate summer dessert.

Ingredients

You only need 3 simple ingredients to make this recipe.

• Graham crackers create the classic crunchy exterior that softens slightly as the heat circulates inside the foil packet. Use traditional honey, cinnamon, or chocolate graham crackers for a richer dessert.
• Marshmallows become soft and stretchy as they warm. Regular-sized marshmallows work perfectly here, though large marshmallows can be used if that is what you have available. Mini marshmallows work too, just use a generous handful in each packet.
• Chocolate bars melt into every corner of the s’more. Classic milk chocolate delivers that nostalgic flavor, though dark chocolate, cookies-and-cream bars, or peanut butter cups are fun variations for different occasions.

You know what goes well with a s’more? A delicious dirty soda!

Recipe FAQs

Leave a 5-star rating and a review below if you make these Grilled S’mores. Your feedback helps others find this recipe. Take a picture of your dessert and tag me us Instagram.

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Grilled S’mores

Skip the campfire and toss these grilled s’mores on the grill instead. The foil packets turn graham crackers, chocolate, and marshmallows into a hot, melty dessert everyone will love.

Course Dessert

Cuisine American

Keyword grilling recipes

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8 people

Calories 189kcal

Author An Easy Budget Recipes Original!

Equipment

• Grill
• Aluminum foil
• tongs

Ingredients

• 8 whole graham crackers broken in half
• 8 regular-sized marshmallows
• 4 (1.55 oz) milk chocolate bars broken into 8 pieces

US Customary – Metric

Instructions

• Preheat the grill to medium heat.
• Lay out 8 pieces of aluminum foil.
• Place one half of a graham cracker on each piece of foil.
  8 whole graham crackers
• Add one piece of chocolate on top of each graham cracker.
  4 (1.55 oz) milk chocolate bars
• Place one marshmallow on top of the chocolate.
  8 regular-sized marshmallows
• Top with another half of a graham cracker to form a sandwich.
• Wrap each s’more tightly in foil.
• Place the foil packets on the grill over indirect heat. Cook for 4 to 5 minutes until the marshmallows are soft and the chocolate is melted.
• Carefully remove from the grill, unwrap, and serve right away.

Notes

Leftovers: I do not recommend storing leftover grilled s’mores. The graham crackers will absorb the moisture from the melted marshmallows and become very soggy as they sit. Make these fresh right before eating.

Nutrition

Serving: 1s’more | Calories: 189kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Sodium: 101mg | Potassium: 87mg | Fiber: 2g | Sugar: 18g | Calcium: 16mg | Iron: 1mg

The post Grilled S’mores That Are Ready in Just 10 Minutes appeared first on The Cozy Fork.

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.

These crispy baked black bean tacos are loaded with bold spices, melty cheddar, and fresh toppings for the ultimate comfort food dinner. Easy to make and ready in under 30 minutes, they’re perfect for busy weeknights.

I make these tacos when I want something satisfying without much effort. The tortillas bake up crisp while the filling stays warm and flavorful, giving you the perfect balance of texture in every bite. This is a meal my whole family loves, so it’s in our menu rotation. Plus, I love how easy it is to customize with everyone’s favorite toppings.

Ingredients and Substitutions

• Black beans make the filling hearty and creamy once mashed. Drain them well so the tacos do not turn soggy. Pinto beans are a good swap, or use one can of black beans and one can of refried beans for an extra creamy filling.
• Cumin brings warm taco flavor to the beans. Smoked paprika can be used in its place for a deeper flavor, or add a pinch of coriander for a little brightness.
• Chili powder adds mild spice and color to the filling. Use taco seasoning instead if that is what you have, then taste before adding extra salt.
• Garlic powder keeps the prep fast and adds savory depth. Fresh minced garlic works too, but sauté it briefly before mixing it into the beans for the best flavor.
• Lime juice wakes up the beans and keeps the filling from tasting flat. Lemon juice can work in a pinch, or add a tiny splash of pickle brine from the pickled onions.
• Corn tortillas crisp beautifully in the oven and keep the tacos sturdy. Warm them first, so they fold without cracking. Flour tortillas can be used, though they will bake up softer.
• Olive oil helps the tortillas turn golden and crisp. Avocado oil or canola oil will work too. Brush the outside lightly so the tacos crisp rather than feel oily.
• Cheddar cheese melts into the bean filling, helping hold the tacos together. Monterey Jack, pepper Jack, or a Mexican cheese blend are easy swaps.
• Garnishes bring freshness and creaminess. Pickled red onion, cilantro, avocado, cotija cheese, and sour cream are all great choices. Salsa, shredded lettuce, jalapeños, or a squeeze of lime fit right in, too.

How To Make Black Bean Tacos

Mash the beans with spices and lime juice, fill warm oiled tortillas with beans and cheese, then bake until crisp and golden. Finish with fresh toppings and serve right away. Let me show you how: 

1. Prep the Oven: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and coat it with nonstick spray. Place the oven rack in the top position.
2. Make the Filling: Add the drained black beans, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, and 2 teaspoons of lime juice to a medium bowl. Mash the mixture until it is mostly smooth with some texture remaining.
3. Warm and prep the Tortillas: Microwave the 8 corn tortillas for about 60 seconds, until they are soft and flexible. Brush one side of each tortilla with the 1 Tablespoon of olive oil. Place them oil side down on the prepared baking sheet.
   
4. Fill the Tacos: Divide the bean mixture and 1 ½ cups of shredded cheddar cheese evenly among the tortillas. 
5. Fold the Tacos: Fold each tortilla in half. Press them down lightly to hold the filling in place.
   
6. Bake: Bake the tacos for about 14 minutes. Flip them halfway through cooking. They are done when the tortillas are crisp and lightly golden.
7. Serve: Remove the pan from the oven. Top the tacos with your choice of garnishes. Serve right away.
   

Recipe FAQs

Save this recipe for your next quick taco night, and leave a comment with your favorite toppings after you make it. 

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Crispy Black Bean Tacos

These crispy baked black bean tacos are packed with bold spices, melty cheddar, and fresh toppings for a cozy, flavor-filled dinner ready in under 30 minutes.

Course Main Dish

Cuisine Mexican-American

Keyword tacos

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 524kcal

Author Jenna Harrison

Equipment

• baking sheet
• Medium mixing bowl
• Fork or potato masher
• Measuring spoons
• pastry brush
• Spoon or spatula

Ingredients

• 2 (15.5) oz can black beans drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 2 teaspoons lime juice
• 8 corn tortillas
• 1 Tablespoon olive oil
• 1 ½ cups shredded cheddar cheese

Garnishes

• Pickled red onion
• Cilantro
• Avocado
• Cotija cheese
• Sour cream

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Line a baking sheet with foil and coat with nonstick spray. Place the oven rack in the top position.
• In a medium bowl, mash the black beans with the cumin, chili powder, garlic powder, and lime juice until mostly smooth with some texture remaining.
  2 (15.5) oz can black beans, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, 2 teaspoons lime juice
• Warm the tortillas in the microwave for about 60 seconds until soft and flexible.
  8 corn tortillas
• Brush one side of each tortilla with olive oil. Place them oil side down on the prepared baking sheet.
  1 Tablespoon olive oil
• Divide the bean mixture and cheese between the tortillas. Fold each tortilla in half and press gently to hold the filling in place.
  1 ½ cups shredded cheddar cheese
• Bake for about 14 minutes, flipping halfway through, until the tortillas are crisp and lightly golden.
• Remove from the oven and top with your choice of garnishes. Serve right away.
  Pickled red onion, Cilantro, Avocado, Cotija cheese, Sour cream

Notes

• Store leftover tacos in an airtight container in the refrigerator for up to 4 days.
• Reheat them in a 375°F oven or air fryer until hot and crisp.
• Freeze baked tacos without toppings for up to 2 months. Place parchment between layers, then freeze in a sealed container. Reheat from frozen at 375°F until warmed through and crisp.
• Make the bean filling up to 3 days ahead. Keep it refrigerated, then assemble and bake the tacos when ready to eat.

Nutrition

Serving: 2tacos | Calories: 524kcal | Carbohydrates: 62g | Protein: 26g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 1154mg | Potassium: 837mg | Fiber: 19g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 7mg | Calcium: 426mg | Iron: 5mg

The post Crispy Black Bean Tacos (25-Minute Recipe) 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.

These easy Totchos combine crispy tater tots, seasoned ground beef, and melted nacho cheese. Top them with fresh avocado and sour cream for a fun dinner. 

Easy Totchos Recipe (Tater Tot Nachos)

Totchos are the ultimate comfort food mashup. If you love nachos and tater tots, this combination will be your new favorite dinner option.

I love making these totchos when I need a fun, stress-free dinner that everyone actually gets excited about. It’s one of those recipes that feels like a treat but uses simple ingredients I usually have on hand. You get all the flavors of nachos layered over crispy tater tots, which makes it perfect for feeding a hungry family or serving at game night. Plus, everyone can customize their toppings, so it’s a guaranteed win!

Why You Will Love This Recipe

• Fast Preparation: The entire meal takes under an hour from start to finish.
• Customizable: You can set up a topping bar with sour cream, avocados, and jalapeños.
• Kid Approved: Swapping standard tortilla chips for tater tots makes this a huge hit with children.

Ingredients and Substitutions

• Start with a 32-ounce package of tater tots, which form the crispy base. Spread them out well so they roast instead of steaming. If you want extra crunch, you can bake them a few minutes longer than the package suggests.
• The nacho cheese sauce (15 ounces) brings that classic creamy layer. A jarred version keeps things simple, though you can swap in a homemade queso blanco for a richer flavor.
• For the protein, 1 pound of ground beef gives a savory, hearty topping. Ground turkey or chicken works well as a lighter option, and plant-based crumbles can easily stand in too.
• Salsa (1 cup) adds moisture and flavor to the beef mixture. Choose mild or spicy depending on your preference, or even use a chunky pico-style salsa for more texture.
• The taco seasoning (2 tablespoons) ties the beef together with warm spices. Store-bought works well, or use a homemade blend to control the salt level.
• A mix of ½ cup thawed corn, ½ cup diced green bell pepper, and ½ cup diced yellow bell pepper adds sweetness and color. You can swap in red bell pepper or even black beans for a slightly different twist.
• Olive oil (2 teaspoons) helps the peppers soften and develop a bit of browning, which adds depth to the final dish.
• For toppings, Roma tomato, jalapeño, and sliced olives bring freshness and a little bite. Sour cream adds a cool, creamy contrast, while avocado gives richness. Finish with green onions for a mild, sharp note. You can easily add shredded lettuce, cilantro, or a squeeze of lime for a brighter finish.

How To Make Totchos

Bake the tots until crisp, layer with seasoned beef, cheese, and vegetables, then return to the oven briefly before finishing with fresh toppings and serving hot.

Step-by-Step Instructions:

1. Prep Oven: Preheat the oven to 425 degrees Fahrenheit. Spread the 32 ounces of tater tots in an even layer on a large baking sheet.
2. Bake Tots: Bake the potatoes for 24 to 26 minutes, until golden and crisp.
3. Cook Beef: During baking, cook the 1 pound of ground beef in a large skillet over medium-high heat until browned. Drain the excess fat.
   
4. Season Beef: Add the 2 Tablespoons of taco seasoning and 1 cup of salsa to the beef. Stir the mixture and cook for 1 to 2 minutes until heated through. Remove the pan from the heat.
5. Cook Peppers: Add 2 teaspoons olive oil, ½ cup diced green bell pepper, and ½ cup diced yellow bell pepper to a small skillet over medium heat. Cook until the vegetables soften and turn lightly brown.
   
6. Assemble: Remove the tater tots from the oven. Spoon the seasoned beef evenly over the top. Pour the 15 ounces of nacho cheese sauce over the beef. Sprinkle the ½ cup of corn and the cooked peppers over the pan.
   
7. Bake Totchos: Bake for 5 to 10 minutes until everything is heated through and the cheese is warm.
8. Serve: Remove the pan from the oven. Add the diced Roma tomato, sliced jalapeño, sliced olives, sour cream, avocado, and green onions. Serve right away.
   

High Altitude Adjustments

At higher elevations, food can dry out more quickly and cook a bit faster.

Reduce the oven temperature slightly to 400 degrees Fahrenheit if your tots are browning too quickly. You can also add an extra tablespoon or two of salsa to the beef mixture to maintain moisture. Keep an eye on the final bake time, as it may be slightly shorter.

If you try these totchos, share how you topped yours and what twists you added. Save this recipe for your next busy night or casual gathering, and come back to leave a comment with your favorite variation. 

Print

Crispy Tater Tot Nachos with All the Toppings (Totchos)

These easy totchos combine crispy tater tots, seasoned beef, and melted nacho cheese into a fun, comfort food dinner that works for busy nights or casual gatherings.

Course Main Dish

Cuisine Mexican-American

Keyword nachos, tater tots

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 people

Calories 586kcal

Author Jenna Harrison

Equipment

• baking sheet
• Large Skillet
• Small skillet
• Spatula or wooden spoon
• Knife
• Cutting board
• Measuring spoons

Ingredients

• 32 oz package tater tots
• 15 oz jar nacho cheese sauce
• 1 lb ground beef
• 1 cup salsa
• 2 Tablespoons taco seasoning
• ½ cup frozen corn thawed
• ½ cup green bell pepper diced
• ½ cup yellow bell pepper diced
• 2 teaspoons olive oil

Toppings

• 1 Roma tomato diced
• 1 large jalapeño sliced
• 4 oz jar sliced olives
• ½ cup sour cream
• 1 medium avocado cut into pieces
• 2 green onions sliced

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Spread the tater tots in an even layer on a large baking sheet. Bake for 24 to 26 minutes until golden and crisp.
  32 oz package tater tots
• While the tots bake, cook the ground beef in a large skillet over medium-high heat until browned. Drain excess fat.
  1 lb ground beef
• Add the taco seasoning and salsa to the beef. Stir and cook for 1 to 2 minutes until heated through. Remove from heat.
  2 Tablespoons taco seasoning, 1 cup salsa
• In a small skillet over medium heat, add the olive oil and diced peppers. Cook until slightly softened and lightly browned.
  ½ cup green bell pepper, ½ cup yellow bell pepper, 2 teaspoons olive oil
• Remove the tater tots from the oven. Spoon the seasoned beef evenly over the top.
• Pour the nacho cheese sauce over the beef. Sprinkle the corn and cooked peppers over the top.
  15 oz jar nacho cheese sauce, ½ cup frozen corn
• Return the pan to the oven and bake for 5 to 10 minutes until everything is heated through and the cheese is warm.
• Remove from the oven and add the toppings.
  1 Roma tomato, 1 large jalapeño, 4 oz jar sliced olives, ½ cup sour cream, 1 medium avocado, 2 green onions
• Serve right away.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days. The tots will soften over time, though the flavor remains great.
• Reheat in the oven at 400°F for the best texture. Spread everything on a baking sheet and heat until warmed through. The oven helps bring back some crispness.
• Freezing is not recommended once assembled, though you can freeze cooked beef separately for faster prep later.
• You can prepare the beef mixture a day ahead and refrigerate it. When ready to serve, bake the tots fresh and assemble.

Nutrition

Serving: 2cups | Calories: 586kcal | Carbohydrates: 43g | Protein: 16g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1510mg | Potassium: 774mg | Fiber: 6g | Sugar: 5g | Vitamin A: 866IU | Vitamin C: 38mg | Calcium: 104mg | Iron: 2mg

Recipe FAQs

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The post Loaded Totchos with Beef and Nacho Cheese appeared first on The Cozy Fork.