Madera Museum

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  • Steak Frites

    Steak Frites is a classic French bistro dish that combines perfectly seared, juicy steak with crispy, golden fries. It’s a simple yet delicious meal that is filled with rich flavors and satisfying crunch. You will love this restaurant-quality dinner made right in your own kitchen!

    Overhead shot of plated steak frites.

    Reasons You’ll Love This Recipe

    • Incredibly Delicious: Steak Frites is a crowd-pleaser that brings everyone to the table. The steak is juicy and packed with savory goodness, and the fries are perfectly crispy and golden. Whether you enjoy it with a side like roasted broccoli, asparagus, or a fresh salad or just as it is, every bite is pure satisfaction!
    • Easy to Follow Recipe: Step-by-step instructions ensure a flawless steak and crispy fries every time.
    • Great for Any Occasion: Perfect for date night, dinner parties, or when you’re just craving an amazing meal.

    Succulent Steak Frites

    When my husband and I went to France, he ordered steak frites, and I ended up eating half of his and made him share whatever it was I ordered. I have always been a meat and potatoes kind of girl, and there was something so satisfying and indulgent about those fries and steak! I’ve been dreaming about them ever since! I think you will, too, once you try this recipe!

    Steak Ingredients

    Overhead shot of labeled steak ingredients.

    How to Cook the Steak

    Cooking the steak part of your steak frites in a hot skillet creates a beautifully caramelized crust while keeping the inside tender and juicy. Basting it with butter, garlic, and fresh herbs really takes this steak to the next level!

    1. Rest and Season Steaks: Allow the steaks to rest for 30 minutes and come to room temperature. Season the beef with salt and black pepper on both sides.
    2. Sear: In a medium-sized skillet over medium-high heat, add the olive oil. Once it starts to smoke, add the steaks to the skillet. Sear the steak on all of the sides until they have a golden brown crust. Add the butter and let it melt in the pan. Add in the garlic cloves, fresh rosemary, and thyme springs.
    3. Continue to Cook: Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter sauce over the steaks while they are cooking to give the steak the best flavor.
    Overhead shot of seasoned steak.
    Angle shot of seared steak.
    Angle shot of someone basting the steaks with seasoned butter.

    Internal Temperatures for Desired Steak Doneness

    When you cook a steak, the best way to check the temperature is to use an instant-read probe-style thermometer. Stick the thermometer into the thickest part of the steak to read its temperature.

    • Rare: 130 degrees Fahrenheit
    • Medium Rare: 135 degrees Fahrenheit
    • For Medium: 145 degrees Fahrenheit
    • Medium Well: 150 degrees Fahrenheit
    • Well Done: 160 degrees Fahrenheit

    *** Tip: You will want to remove your steak right before it reaches its optimum temperature and let it finish cooking while it rests. This will result in the most succulent steak frites.

    Frites (Fries) Ingredients

    Overhead shot of labeled frites ingredients.

    How to Make Frites (Fries)

    Don’t skip soaking the cut potatoes! That’s what will make them extra crispy. They are amazing fried, but if you’d rather bake them, try my crispy baked fries. Steak frites without crispy fries, is just steak.

    1. Prep: Scrub the potatoes and cut them into ¼-inch thick sticks.
    2. Soak and Drain: Soak the cut potatoes in a large bowl of cold water for 30 minutes. Drain the fries and pat them dry with a paper towel.
    3. Heat Oil: Heat at least 2 inches of frying oil in a pot or deep fryer to about 350 degrees Fahrenheit. Test the oil with a thermometer, or by dipping a wooden skewer in the hot oil, bubbles should quickly and gradually form around the skewer.
    4. Cook Fries: Slowly submerge the prepared fries into the hot oil and cook for 8-10 minutes, until they are golden in color and tender. Remove the fries from the oil and place them on a paper towel-lined plate to drain. Season with salt and pepper and serve on the side with the steak frites. Bon appétit!
    Overhead shot of sliced up potatoes with the skin on.
    Overhead shot of sliced potatoes in cold water.
    Angle shot of someone testing oil temperature.
    Angle shot of the sliced potatoes being fried.

    Steak Frites Tips and Variations

    This steak frites recipe is very straightforward. But you can always make adjustments to suit your tastes. Here are some tips and variation ideas to get you started.

    • What are the best potatoes to use? I recommend using russet potatoes because they make the best fries. Any high-starch, low-moisture potato will work.
    • Can I use a different oil? I used vegetable oil for frying these fries, but you can use canola oil or your preferred frying oil.
    • Do I have to peel the potatoes? The potatoes don’t need to be peeled, but you can peel them if you prefer.
    • Time-Save Tip! Short on time and can’t make homemade frites? Use frozen French fries and pop them in the air fryer. They will be just as delicious!
    • What cut of beef should I use? I used New York steaks, but you could use whatever you have or prefer. Examples might be hanger steak, sirloin, ribeyes, porterhouse, flank steak, or T-bone.

    Overhead shot of the fries for steak frites.

    How to Store Leftover Steak Frites

    • In the Refrigerator: Steak frites are best enjoyed fresh, but leftovers can be kept in the fridge in an airtight container for up to 2 days.
    • In the Freezer: You can prepare the potatoes and freeze them before frying. Keep the frozen fries in an airtight container for up to 3 months. when you are ready to cook them, just cook them straight from frozen.

    Overhead shot of plated and sliced steak frites.

    More Steak Recipes to Try

    Print

    Steak Frites

    Steak Frites is a classic French bistro dish that combines perfectly seared, juicy steak with crispy, golden fries. It’s a simple yet delicious meal that is filled with rich flavors and satisfying crunch.
    Course Dinner
    Cuisine American
    Keyword steak and fries, Steak Frites, steak frites recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    resting time 30 minutes
    Total Time 1 hour 5 minutes
    Servings 2 people
    Calories 1271kcal
    Author Alyssa Rivers

    Ingredients

    Steak

    Frites

    Instructions

    Steak

    • Let 2 New York steaks rest for 30 minutes and come to room temperature. Season with salt and pepper on both sides.
    • In a medium-sized skillet over medium-high heat, add 2 tablespoons olive oil. Once it starts to smoke, add the steaks to the skillet. Sear the steak on all of the sides until they have a golden brown crust. Add ½ cup unsalted butter and let it melt in the skillet. Add in the 8 cloves garlic, fresh rosemary and thyme springs.
    • Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.

    Frites

    • Scrub the 3 russet potatoes and cut them into ¼-inch thick sticks.
    • Soak the cut potatoes in a large bowl of cold water for 30 minutes. Drain the fries and pat them dry with a paper towel.
    • Heat at least 2 inches of frying oil in a pot or deep fryer to about 350 degrees Fahrenheit. Test the oil with a thermometer or by dipping a wooden skewer in the hot oil. Bubbles should quickly and gradually form around the skewer.
    • Slowly submerge the prepared fries into the hot oil and cook for 8-10 minutes or until they are golden in color and tender.
    • Remove the fries from the oil and place them on a paper towel-lined plate to drain. Season with salt and pepper to taste and serve on the side with the steak.

    Nutrition

    Calories: 1271kcal | Carbohydrates: 62g | Protein: 54g | Fat: 92g | Saturated Fat: 45g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 37g | Trans Fat: 2g | Cholesterol: 260mg | Sodium: 142mg | Potassium: 2000mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1456IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 7mg

  • Creme Brulee Cheesecake

    Creme brulee cheesecake on a plate with whipped cream.

    Creme Brulee Cheesecake is the perfect merging of two beloved desserts! It has the rich, creamy texture of cheesecake with the caramelized sugar topping of classic crème brûlée. This irresistible treat is the best of both worlds!

    Close up shot of a slice of plated creme brûlée cheesecake.

    Reasons You’ll Love This Recipe

    • Twist on the Classic: Crème brûlée is one of my favorite desserts! And making it into cheesecake will be a guaranteed hit with family and friends.
    • Amazing Texture: With a velvety smooth filling, a buttery graham cracker crust, and a crisp, golden caramelized layer on top, each bite is heavenly.
    • Perfect for Special Occasions: Whether it’s a holiday, birthday or special gathering, this dessert is a showstopper! It would be perfect for Valentine’s Day!

    Perfect Pairing

    I absolutely love cheesecake as well as creme brulee! I don’t know why it has taken me this long to put them together into one fabulous dessert! There is just something about the rich, creamy texture of cheesecake combined with the crunch of the creme brulee topping and fresh berries! It’s seriously to die for! If you want to impress your loved ones, whip this up for a special Valentine’s Day dessert!

    Ingredients Needed

    Overhead shot of labeled crust ingredients.
    Overhead shot of labeled creme brûlée cheesecake ingredients.
    Overhead shot of labeled topping ingredients.

    How to Make Creme Brûlée Cheesecake

    If you’re feeling unsure about making creme brulee cheesecake at home, don’t be! While it may seem intimidating at first, once you try it, you’ll never look back. This recipe is not only absolutely delicious but also easier to make than you might think. Don’t let the detailed instructions overwhelm you. I’ll guide you through each step to ensure success. You’ve got this!

    Crust

    1. Make the Crust: Preheat the oven to 325ºF. Prepare a 9 or 10-inch springform pan by spraying it with pan spray and set it aside. Combine the graham cracker crumbs, sugar, melted butter, and salt in a medium bowl until it resembles damp sand.  
    2. Bake Crust: Pour the crumb mixture into the prepared springform pan. Press it evenly into the bottom of the pan. You can use the bottom of a flat glass or a flat measuring cup to press it down evenly. Bake for 10 minutes. Allow to cool completely.
    Graham cracker crumbs in a small bowl.
    Pressing graham cracker crumbs into a springform pan.

    Creme Brulee Cheesecake Filling

    1. Beat: Add cream cheese to a large bowl. Use a hand mixer or a stand mixer and beat for about 1 minute at medium-high speed. Scrape down the sides and bottom of the bowl and beat for about 15 seconds longer.
    2. Mix: Add the sugar and mix on medium speed until just combined. Scrape the bowl again and mix for 10 seconds.
    3. Beat: Add the sour cream and vanilla paste. Beat until just combined.
    4. Beat in Eggs: Add the eggs one at a time. Beat on medium-low speed until combined, about 30 seconds per egg. Scrape the bowl well again. At this point, the batter should be smooth and fairly runny.
    5. Add the Batter to the Pan: Wrap the outside of the springform pan with 3–4 sheets of heavy-duty 18-inch aluminum foil, covering the sides and crumpling it over the top rim. Regular foil may require extra layers to prevent water from seeping in. Place the wrapped pan inside a deep roasting pan. You may alternatively use a baking sheet, as long as the sides are about 2 inches deep. Add the cheesecake batter to the springform pan and smooth over the top.
    6. Bake: Add hot water to the roasting pan until it is about halfway up the side of the springform pan. Carefully place the pan on a rack in the lower third of the oven. Bake at 325ºF for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should have a wobble to it, but it should not be liquid. If it still seems very liquid, give it 15 more minutes and recheck it.
    Blocks of cream cheese in a bowl.
    Adding sugar to beat cream cheese in a bowl.
    Adding vanilla to cream cheese mixture.
    Beat cream cheese and eggs in a bowl.
    Pouring cheesecake mixture into a pan.
    Pouring water into a roasting pan.

    How to Cool Creme Brulee Cheesecake

    1. Once the creme brulee cheesecake is done, leave it in the oven! Turn the oven off. Leave the cheesecake in for another hour or until the oven has cooled down.
    2. Resist the temptation to open the oven during this time! Doing this will prevent the cheesecake from cracking, which happens with drastic temperature changes, such as going from the hot oven into the much cooler kitchen. Keeping the oven door closed will allow the cheesecake to cool down slowly as the oven cools down, also continuing the baking process.
    3. Once it cools, let it chill! Once the oven and the cheesecake have cooled, remove the roasting pan from the oven, remove the springform pan from the water, and carefully remove the foil lining it. Chill the cheesecake in the fridge for at least 6 hours.

    Crème Brûlée Topping

    1. Add Sugar Topping: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Add the sugar to the top of the cheesecake and carefully spread it evenly over the entire top.
    2. Brûlée the Sugar and Chill: Use a small kitchen torch to brulee the sugar until it has become a deep caramel color across the whole top of the cheesecake. Let the cheesecake chill in the refrigerator for 10-15 minutes before slicing with a sharp knife and serving.
    Angle shot of someone pouring sugar on top of the cooled cheesecake.
    Overhead shot of someone torching the sugar on top of the creme brûlée cheesecake.

    Brûlée Tips

    • Brûlée Tip: To brulee the topping for this cheesecake, you really only want to have a light layer of sugar on top so you can still cut through it with a knife.
    • Use a Torch: I don’t suggest using the broiler to brulee the topping; you really need a kitchen torch. If you use the broiler, you will run the risk of overbaking the top layer of the Creme Brulee Cheesecake, which will result in a dry, grainy texture.

    Creme Brulee Cheesecake Tips and Variations

    With all of my top tips and variation ideas, you’re sure to have great success making this incredible cheesecake recipe!

    • Crust Variations: Change up the crust by using Biscoff cookies, butter cookies, or vanilla wafers in place of the graham cracker crumbs.
    • Room Temp Ingredients: For the smoothest batter, you want your ingredients (cream cheese, sour cream, eggs, etc) at room temperature.
    • Avoid Lumps! Scrape down the bottom and sides of the bowl frequently. You want all the ingredients to be evenly incorporated. If you aren’t scraping off the thicker, chunkier cream cheese bits from the bowl, the filling will become too runny to be smoothly incorporated further into the process.
    • Add More Vanilla: If you want the cheesecake to have an extra punch of vanilla flavor, you may add more bean paste, vanilla extract, or caviar from vanilla pods.
    • Alternative to a Water Bath: If you do not want to place the cheesecake in the water bath, you can achieve the same results by putting the pan of water on the rack directly beneath the cheesecake. 
    • How do you know when it’s done? You will know your creme brulee cheesecake is done when there is a slight wobble to the center, but the edges of the batter are set and don’t move much at all. Do not stick a knife or a thermometer inside! If you do, the cheesecake will crack.

    Overhead shot of creme brûlée cheesecake with berries on top.

    How to Store Leftovers

    • In the Refrigerator: Store leftover Creme Brulee Cheesecake in the fridge in an airtight container or covered with plastic wrap for up to 7 days. Remember that once the brulee topping is added, it will continue to soften the longer it sits in the fridge. I suggest leaving the topping off until serving if you plan to make the cheesecake in advance.
    • In the Freezer: To freeze this cheesecake, chill the cheesecake in the fridge until completely chilled. Don’t add the creme brulee topping yet! Place the cheesecake on a parchment-lined baking sheet and freeze for 4-6 hours or until frozen solid. Double or triple-wrap the whole cheesecake with plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months and then thaw overnight in the fridge when you’re ready to enjoy it. Leave the brulee topping off until you are ready to serve it.

    Creme brûlée cheesecake with fresh raspberries and blueberries on top.

    More Cheesecake Recipes to Try

    There are endless possibilities when it comes to making cheesecake. Keep it simple with cheesecake dip, or go all out with German chocolate cheesecake! And be sure to check out my full collection of cheesecake recipes!

    Creme brulee cheesecake on a plate with whipped cream.

    Print

    Creme Brulee Cheesecake

    Crème Brûlée Cheesecake is the perfect merging of two beloved desserts! It has the rich, creamy texture of cheesecake with the caramelized sugar topping of classic crème brûlée.
    Course Dessert
    Cuisine American, French American
    Keyword Brulee Dessert, Creme Brulee Cheesecake, Creme Brulee Cheesecake Recipe, creme brulee dessert, holiday dessert, Vanilla Bean Cheesecake
    Prep Time 1 hour
    Cook Time 1 hour 30 minutes
    Chill Time 8 hours
    Total Time 10 hours 30 minutes
    Servings 12 Servings
    Calories 569kcal
    Author Alyssa Rivers

    Equipment

    • kitchen torch
    • 9 or 10-inch springform pan
    • deep roasting pan or baking sheet
    • 18-inch heavy-duty aluminum foil

    Ingredients

    Crust

    Cheesecake Filling

    Creme Brulee Topping

    Instructions

    • Preheat the oven to 325 degrees Fahrenheit. Prepare a 9 or 10-inch springform pan by spraying it with nonstick cooking spray and set it aside.

    Crust

    • Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ¼ cup melted butter, and a pinch of salt in a medium bowl until it resembles damp sand.
    • Pour the crumb mixture into the prepared springform pan and press it evenly into the bottom of the pan. You can use the bottom of a flat glass or a flat measuring cup to press it down evenly. Bake for 10 minutes. Allow to cool completely.

    Cheesecake Filling

    • Add 4 (8-ounce) packages cream cheese, to a large bowl and use a hand mixer or a stand mixer fitted with the paddle attachment to beat it for about 1 minute at medium-high speed. Scrape down the sides and bottom of the bowl and beat for about 15 seconds longer.
    • Add 1 ½ cups granulated sugar and mix on medium speed until just combined. Scrape the bowl again and mix for 10 seconds.
    • Add 8 ounces sour cream and 1 tablespoon vanilla bean paste, or remove the vanilla beans from the center of the pods and add them instead. Beat until just combined.
    • Add 5 large eggs one at a time, beating on medium-low speed until combined, about 30 seconds per egg. Scrape the bowl well again. At this point, the batter should be smooth and fairly runny.

    Baking the cheesecake

    • Use 18-inch heavy-duty aluminum foil to wrap the outside of the springform pan with 3-4 sheets of foil, going all the way up the sides and crumpling it down around the outside of the top rim. You may use regular foil for this step, but it may take a couple more sheets of foil to ensure water does not get into the bottom of the pan.
    • Place the wrapped pan inside a deep roasting pan. You may alternatively use a baking sheet, as long as the sides are about 2 inches deep. Add the cheesecake batter to the springform pan and smooth over the top.
    • Add hot water to the roasting pan until it is about halfway up the side of the springform pan. Carefully place the pan on a rack in the lower third of the oven.
    • Bake at 325 degrees Fahrenheit for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should have a wobble to it, but it should not be liquid. If it still seems very liquid, give it 15 more minutes and recheck it.
    • Once the cheesecake is firm around the edges but the center has a slight wobble, turn the oven off but leave it in for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! Doing this will prevent the cheesecake from cracking, which happens with drastic temperature changes, such as going from the hot oven into the much cooler kitchen. Keeping the oven door closed will allow the cheesecake to cool down slowly as the oven cools down, also continuing the baking process.
    • Once the oven and the cheesecake have cooled, remove the roasting pan from the oven, remove the springform pan from the water, and carefully remove the foil lining it. Chill the cheesecake in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Add 2 tablespoons granulated sugar, to the top of the cheesecake and carefully spread it evenly over the entire top.
    • Use a small kitchen torch to brulee the sugar until it has become a deep caramel color across the whole top of the cheesecake. Let the cheesecake chill in the refrigerator for 10-15 minutes before slicing with a sharp knife and serving.

    Nutrition

    Calories: 569kcal | Carbohydrates: 46g | Protein: 9g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 399mg | Potassium: 182mg | Fiber: 0.4g | Sugar: 39g | Vitamin A: 1477IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 1mg

  • One-Pan Marry Me Tortellini

    Get ready to impress with One-Pan Marry Me Tortellini! This 20–minute dish is made with cheese tortellini simmered in a rich sun-dried tomato cream sauce. It’s infused with garlic, fresh spinach, and parmesan. You’ll fall in love with every bite!

    Overhead shot of marry me tortellini.

    Reasons You’ll Love This Recipe

    • Total Comfort Food: Marry Me Tortellini is a dish so rich, creamy, and flavorful that it just might inspire a proposal!
    • One-Pan Wonder: Everything cooks in a single pan, making cleanup a breeze. This is one of the best busy weeknight dinners!
    • Restaurant-Quality at Home: This is a meal that feels fancy but is super quick and simple to make. It’s perfect for date night or a cozy family dinner. Serve it with my favorite Caesar salad and rolls for a complete meal!

    Simple and Stunning!

    This Marry Me tortellini is not only easy to throw together, but it is also an absolute show stopper! I almost didn’t want to eat it because it looked so beautiful in my pan! The reason it is so easy to throw together is because almost all of the ingredients are ready to go! Very minimal prep work is required. It all simmers in one pan, making cleanup a breeze! This delicious dish would be perfect for a fancy occasion or a simple week night dinner!

    Ingredients For Marry Me Tortellini

    Overhead shot of labeled ingredients.

    How to Make One-Pan Marry Me Tortellini

    So much flavor in this recipe, and you only need one pan and 20 minutes! Simply cook the sundried tomatoes and garlic, and add the remaining ingredients. Let the tortellini simmer, and allow the flavors to come together! Let’s get started!

    1. Sauté: Heat a large skillet over medium high heat. Add 2 tbsp oil from the jarred sun-dried tomatoes, the chopped sun-dried tomatoes, and minced garlic. Cook for 1-2 minutes until fragrant.
    2. Stir in the Flour and Seasonings: Add the all-purpose flour, Italian seasoning, and paprika. Stir into the tomato mixture to create a roux.
    3. Simmer Broth: Whisk in the chicken broth and bring the mixture to a boil. Simmer the sauce for 3-5 minutes until it starts to thicken.
    4. Stir in the Tortellini: Add the pasta and stir to coat it in the sauce. Simmer for 3-5 minutes.
    5. Finish and Serve: Turn off the heat and add heavy cream, chopped fresh spinach, and grated parmesan cheese. Stir and heat until the spinach wilts. Season to taste with salt and black pepper, if needed. Garnish Marry me tortellini with red pepper flakes, and enjoy!
    Overhead shot of garlic and sun dried tomatoes in a skillet with olive oil.
    Overhead shot of sun-dried tomatoes and garlic with flour and seasonings added in the skillet.
    Overhead shot of chicken broth added to the sun-dried tomato mixture.
    Overhead shot of the tortellini added to the sauce.
    Close up shot of cheese, spinach and cream added to the tortellini and sauce.

    Tortellini Tips and Variations

    Here are some ideas for making this one-pan Marry Me tortellini recipe your own. It’s really easy to change up!

    • Can I add protein? If you’re looking to add protein to this recipe, try adding chicken, sausage, or bacon! Any of those options would be tasty!
    • What if I don’t like spinach? Use chopped fresh basil in place of the spinach if you prefer. I love the added pop of color and nutrition that the spinach or basil adds to this dish.
    • What kind of tortellini should I use? We love cheese tortellini, but you can use spinach or sausage tortellini as well. I prefer refrigerated tortellini over frozen, but frozen will also work. For frozen, add a few minutes to the cooking time when you add it to the pan.

    Close up shot of Marry Me tortellini.

    Leftover One-Pan Marry Me Tortellini

    I hope you have leftover one-pan Marry Me tortellini because it makes the best lunch the next day! The only problem is that everyone will be fighting over them.

    • Fridge: Store in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the leftovers.
    • Reheat: Heat individual potions in the microwave until warmed through. If the tortellini has absorbed too much liquid, add a splash of heavy cream or milk before warming.

    Overhead shot of Plated Marry Me tortellini.

    More Delicious ‘Marry Me’ Recipes

    These are called ‘Marry Me’ for good reason! The bold, cozy flavors are so good it will be love at first bite! Check it out! Let me know which one you want to try!

    Print

    One-Pan Marry Me Tortellini

    Get ready to impress with One-Pan Marry Me Tortellini! This 20-minute dish is made with cheese tortellini simmered in a rich sun-dried tomato cream sauce.
    Course Dinner
    Cuisine American
    Keyword marry me cheese tortellini, marry me tortellini recipe, one pan marry me tortellini
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 4 people
    Calories 419kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Heat a large skillet over medium-high heat. Add 2 tablespoons oil from the jarred sun-dried tomatoes, 1 cup sun-dried tomatoes, and 2 teaspoons minced garlic. Cook for 1-2 minutes until fragrant.
    • Add 2 tablespoon all-purpose flour, 2 teaspoons Italian seasoning, and 1 teaspoon paprika. Stir into the tomato mixture to create a roux.
    • Whisk in the 2 cups chicken broth and bring the mixture to a boil. Simmer the sauce for 3-5 minutes until it starts to thicken.
    • Add 1 (18-ounce) package refrigerated cheese tortellini and stir to coat them in the sauce. Simmer for 3-5 minutes to cook the tortellini.
    • Turn off the heat and add 1 cup heavy cream, 2 cups chopped fresh spinach, ½ cup grated parmesan cheese. Stir and heat until the spinach wilts.
    • Season to taste with salt and pepper, if needed. Garnish with red pepper flakes,, and enjoy!

    Nutrition

    Calories: 419kcal | Carbohydrates: 24g | Protein: 11g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 81mg | Sodium: 714mg | Potassium: 1162mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2895IU | Vitamin C: 16mg | Calcium: 220mg | Iron: 4mg

  • Kielbasa Bites

    Kielbasa Bites are the ultimate crowd-pleasing appetizer! With their smoky, savory flavor and caramelized glaze sweetness, these bite-sized snacks are easy to make and always a hit at parties, game days, or anytime you need a quick appetizer!

    Angle shot of kielbasa bites stacked on a serving dish.

    Reasons You’ll Love This Recipe

    • Quick and Easy: This kielbasa bites recipe is ready in under 30 minutes, making it perfect for last-minute appetizers or snacks.
    • Packed with Flavor: Smoky kielbasa paired with a BBQ glaze creates a mouthwatering bite every time.
    • Versatile Serving Options: Serve as an appetizer or snack at your next party, or even pair these with sides for a simple meal. My kids love them served with macaroni and cheese or mashed potatoes and green beans.

    Baked Kielbasa Bites

    Have you guys ever had kielbasa? It is seriously so good! It’s a Polish sausage that literally means ‘smoked, flavorful pork or beef sausage.’ I’ve been seeing people make this glazed version on social media, and I had to try it. I love a good salty-sweet flavor combo! Baking these gives them that crystalized glaze on the outside and the perfectly juicy sausage bite on the inside! You’re going to love them!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make Glazed Kielbasa Bites

    Kielbasa bites are super easy to prepare, making them an easy appetizer recipe for any occasion! With just a few simple ingredients and minimal prep work, you can whip up a delicious appetizer in no time. 

    1. Prep the Kielbasa: Preheat an oven to 400ºF and then spray a baking sheet with non-stick cooking spray. Slice the kielbasa into 1-inch disks, then set aside.
    2. Make the Sauce: In a medium bowl, stir together the BBQ sauce, Dijon mustard, brown sugar, Worcestershire sauce, and red wine vinegar.
    3. Coat the Sausage in the Sauce: Add the sliced kielbasa to the sauce mixture in the bowl and then toss to coat each piece thoroughly.
    4. Bake: Place the coated kielbasa pieces onto the prepared baking sheet and then spread them evenly in a single layer. Bake for 10-12 minutes, tossing the pieces halfway through baking. Serve with toothpicks!
    Overhead shot of sliced kielbasa in a bowl.
    Overhead shot of glaze ingredients whisked together in a bowl.
    Overhead shot of sausage bites mixed with the glaze.
    Overhead shot of glazed kielbasa slices spread out on a baking sheet.

    Make Kielbasa Bites in the Air Fryer!

    Air Fryer Instructions: Line your air fryer with foil or an air fryer liner, then cook the pieces in a single layer at 400ºF for 8-10 minutes. Toss the pieces halfway through cooking. You will need to work in batches to keep them in a single layer.

    Tips for Making Kielbasa Bites

    Here are some helpful tips to ensure your kielbasa bites turn out exactly how you like!

    • What BBQ sauce is best? You can pretty much use any BBQ sauce you want. I haven’t found one that doesn’t work. If you wish, you can even try my Homemade BBQ Sauce Recipe. 
    • What kind of kielbasa should I use? You can use any flavor of this flavorful smoked sausage, kielbasa, for this recipe. For example, try using beef, pork, turkey, or a mixture of flavors!

    Close up shot of cooked kielbasa.

    How to Store Leftovers

    • Fridge: If you have leftover kielbasa bites, you can store them in the refrigerator in an airtight container for up to 3-4 days. 
    • Freezer: I don’t recommend freezing this recipe. If you do have leftovers, it’s best to serve them fresh or keep them in the fridge.

    Overhead shot of kielbasa bites on toothpicks.

    Perfect Pork-Inspired Appetizers

    If you love sausage as much as I do, then check out the links below!

    Print

    Kielbasa Bites

    Kielbasa Bites are the ultimate crowd-pleasing appetizer! With their smoky, savory flavor and caramelized glaze, these bite-sized treats are easy to make and always a hit!
    Course Appetizer, Snack
    Cuisine American
    Keyword Kielbasa Bites, Kielbasa bites recipe
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 6 people
    Calories 36kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat an oven to 400 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.
    • Slice 2 (12-ounce) packages kielbasa into 1-inch disks and set aside.
    • In a medium bowl, whisk together 3 tablespoons BBQ sauce, 2 tablespoons Dijon mustard, 2 tablespoons brown sugar, 2 teaspoons Worcestershire sauce, and 1 teaspoon red wine vinegar.
    • Add the sliced kielbasa to the sauce mixture in the bowl and toss to coat each piece thoroughly.
    • Place the coated kielbasa pieces onto the prepared baking sheet and spread them evenly in a single layer. Bake for 10-12 minutes, tossing the pieces halfway through baking. Serve with toothpicks!

    Nutrition

    Calories: 36kcal | Carbohydrates: 8g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.2mg | Sodium: 175mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 25IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 0.3mg

  • Galentine’s Day Menu (with Shopping List!)

    print the shopping list

    Don’t have a Valentine? No worries! Celebrate Galentine’s Day with your besties instead! This is the ultimate way to treat your besties to all their favorite snacks and just have a fun night out.

    A collage of 5 pictures of Galentine's Day recipes.

    Treat Yourself!

    • Stress-Free Planning: Galentine’s Day is all about fun with your besties, so why stress over the menu? This plan takes the guesswork out of prep, so you can focus on celebrating and enjoying each other’s company.
    • Bestie-Approved Dishes: From sweet treats to savory bites, this menu is packed with all the goodies your gal pals will love!
    • Variety of Flavors: There’s something for everyone—Is it even Galentine’s
    • Sweet Finishes: No Galentine’s Day celebration is complete without dessert! The sweet treats on this menu will have everyone smiling and ending the day on a high note.

    How to Plan Galentine’s Menu

    Galentine’s Day is actually my new favorite thing to celebrate in February! There is nothing better than a night in with your besties! It’s the perfect excuse to laugh until your cheeks hurt, eat way too many snacks, and toast to how amazing you all are! Here are some fun snacks to make while you get together!

    Print the menu plan and shopping list

    How Many Does this Feed?

    I have included 5 different desserts and snacks for your Galentine’s Party . If you make all of them, you should be about to feed at least 12 adults! Stick to the shopping list that I have provided and you don’t even need to figure anything out. It’s so easy!

    Valentine’s Charcuterie Board

    The holiday of love is just around the corner, and you need to try out this Valentine’s day charcuterie board! It’s packed with meat, cheeses and all sorts of festive red and pink fruits and candy to start the holiday off right.

    View Recipe

    Red Hot Cinnamon Popcorn

    Crunchy and sweet, cinnamon popcorn is like caramel corn with a hint of cinnamon! The butter and sugar mellow out the bold cinnamon flavor of red hots, resulting in a buttery, lightly spiced treat.

    View Recipe

    Strawberry Cheesecake Dip

    Strawberry cheesecake dip is an irresistible treat that tastes just like the classic but in a fun, dip form! Whip it up in just 5 minutes!

    View Recipe

    Cheesecake Stuffed Strawberries

    5 from 4 votes
    Cheesecake stuffed strawberries are the perfect party treat filled with a creamy and smooth cream cheese filling. Topped with a graham cracker crumb, they are juicy, tangy, and sweet all at the same time. This easy and quick dessert is unbelievably delicious and impossible to resist!

    View Recipe

    No Bake Oreo Balls

    4.25 from 4 votes
    Easy no bake Oreo balls are decadent little truffles covered in a chocolate shell. Oreo crumbs and cream cheese create a sweet creamy texture on the inside. It only takes 3 simple ingredients to make this perfect party treat!

    View Recipe

    click here for the free printable and shopping list
    A pdf of a Galentine's Menu Plan and shopping list.

    Meal Planning with Leftovers

    You might have extras from this Galentine’s menu plan cause it’s a lot of food! But leftovers are the best! If you do have leftovers, make sure to store them properly in an airtight container in your fridge.

    More Yummy Dessert Ideas

  • Slow Cooker Shredded BBQ Chicken

    Slow cooker shredded BBQ chicken is a simple, zesty, and flavorful chicken. It can go in pasta dishes, over potatoes, in sandwiches, or in tortillas. This recipe is extremely versatile, tasty, and perfect for any time of year!

    Overhead shot of slow cooker shredded BBQ chicken in the crockpot.

    Reasons You’ll Love This Recipe

    • BEST Shredded Chicken: This slow cooker shredded BBQ chicken is the best! It has a unique flavor from the tangy mustard and sweet brown sugar. When you add in the liquid smoke, it takes it to a whole new level of incredible flavor!
    • Great Meal Prep: I love making this chicken at the beginning of the week; then, I can heat it up in lots of different ways throughout the week!
    • Versatile: Whip this tasty chicken up for a weeknight dinner, family BBQ, or get-together. Pair it with my grilled Mexican street corn, red cabbage slaw, and bacon ranch potato salad for a full meal.

    Simple Slow Cooker Recipe

    I love using my slow cooker for so many reasons. Typically, I can just throw everything in and get on with my busy day! The way it all cooks together for so long makes all of the flavors meld together perfectly. This slow cooker shredded BBQ chicken is one of those recipes I can set and forget! It’s a tried and true recipe you and your family will love!

    Slow Cooker Shredded BBQ Chicken Ingredients

    Overhead shot of labeled ingredients.

    Easy Slow Cooker Shredded BBQ Chicken Recipe

    This easy slow cooker shredded BBQ chicken has only 8 ingredients. Dinner can be prepped in just 10 minutes; then, the slow cooker takes care of all the work. This is the perfect recipe for busy nights!

    1. Add the Chicken: Place the chicken breasts in the bottom of the slow cooker. 
    2. Whisk: In a medium bowl, whisk together the brown sugar, ketchup, mustard, cider vinegar, liquid smoke, salt, and pepper.
    3. Cook: Pour the sauce mixture over the chicken in the slow cooker, then cover and cook for 3-4 hours on HIGH or 5-6 hours on LOW.
    4. Shred and Serve: Shred the chicken using two forks, then serve on top of cooked rice or in a bun as a sandwich.
    Overhead shot of chicken breasts in teh bottom of the slow cooker.
    Overhead shot of sauce ingredients mixed together in a bowl.
    Angle shot of someone pouring the sauce over the chicken in the slow cooker.
    Overhead shot of someone shredding the chicken with two forks in the slow cooker.

    Instant Pot Instructions

    Short on time? Pop this slow cooker shredded BBQ chicken in the instant pot for a quick and easy weeknight meal. Sometimes, your day gets too busy to get dinner in the crockpot before you leave this house. I like to double the recipe because it makes the best leftovers!

    1. Add Chicken: Place the chicken in the bottom of the instant pot.
    2. Whisk BBQ Sauce: In a medium bowl, whisk together the brown sugar, ketchup, mustard, cider vinegar, liquid smoke, salt, and pepper.
    3. Cook: Place the lid on the instant pot. Select the SEAL mode, then cook on MANUAL for 25 minutes. Allow the instant pot to naturally release the steam.
    4. Shred: Shred using two forks and enjoy on rice or in a bun with my delicious Copycat KFC Coleslaw!

    Close up shot of slow cooker shredded BBQ chicken.

    Storing Leftovers

    This slow cooker shredded BBQ chicken is perfect for leftovers and meal prep! Here are some tips for storing leftovers for enjoying later.

    • In the Refrigerator: Store shredded BBQ chicken in an airtight container in the fridge for up to 5 days.
    • To Reheat: Reheat leftovers in the microwave until warmed through.

    Side shot of sandwich with slow cooker shredded bbq chicken and coleslaw.

    More Slow Cooker Chicken Recipes

    If you’re looking for more recipes to make your life easier and you know your family will eat, I’ve got you covered.

    Print

    Slow Cooker Shredded BBQ Chicken

    Slow cooker shredded BBQ chicken is a simple, zesty, and flavorful chicken. It can go in pasta dishes, over potatoes, in sandwiches, or in tortillas.
    Course Dinner, Main Course
    Cuisine American
    Keyword bbq shredded chicken, shredded chicken, shredded chicken recipes
    Prep Time 10 minutes
    Cook Time 3 hours
    Total Time 3 hours 10 minutes
    Servings 6 Servings
    Calories 292kcal
    Author Alyssa Rivers

    Ingredients

    Get Recipe Ingredients

    Instructions

    • Place 1 ½ pounds boneless skinless chicken breasts, in the bottom of the slow cooker.
    • In a medium bowl, whisk together ¾ cup brown sugar, 3 tablespoons ketchup, 2 tablespoons cider vinegar, ¼ cup prepared mustard, 2 teaspoons liquid smoke, 1 teaspoon salt, and ½ teaspoon pepper.
    • Pour the sauce mixture over the chicken in the slow cooker.
    • Cover and cook for 3-4 hours on HIGH or 5-6 hours on LOW.
    • Shred the chicken using two forks, and serve on top of cooked rice or in a bun as a sandwich.

    Notes

    Originally Posted November 20, 2020

    Updated February 4, 2025

    Nutrition

    Calories: 292kcal | Carbohydrates: 30g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 757mg | Potassium: 639mg | Fiber: 1g | Sugar: 28g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

  • Everything Bagel Cheese Ball

    This everything bagel cheese ball combines the creamy richness of cheese with the savory blend of everything bagel seasoning! It’s an irresistible appetizer you can serve with crackers, bagel chips, or veggies! Everyone will love it!

    Angle shot of an everything bagel cheese ball on a platter.

    Reasons You’ll Love This Recipe

    • Packed with flavor: The creamy texture of the cheese creates a rich base, while the seasoning adds a perfect balance of savory, salty, and garlicky goodness.
    • Easy to make: With just a handful of simple ingredients and minimal prep, this recipe comes together quickly. It’s also make-ahead friendly!
    • A Party Favorite: Whether it’s the holidays, game day, or a family gathering, this cheese ball is a guaranteed hit. Try my loaded Texas trash dip or these crispy potato skins, if you need more tasty snacks!

    Everyone Loves a Cheese Ball

    I don’t know about you, but when I take a cheese ball to a party or get together, everyone goes nuts! They just can’t get enough! Everyone will crowd around this super flavorful cheese ball! The secret ingredient for this cheeseball is the Worcestershire sauce! It gives the cream cheese a robust flavor that goes so well with the everything bagel seasoning!

    Everything Bagel Cheese Ball Ingredients

    Overhead shot of labeled ingredients.

    How to Make an Everything Bagel Cheese Ball

    This bagel cheese ball recipe is SO easy to make and only takes 10 minutes of hands-on time! The chill time makes this a great appetizer to prepare ahead of time, which is a lifesaver when hosting!

    1. Mix the Cream Cheese: Using an electric hand mixer, mix the cream cheese in a mixing bowl until creamy.
    2. Add the Flavorings: Add the garlic powder, onion powder, Worcestershire sauce, and the everything bagel seasoning and mix to combine.
    3. Add the Cheddar and Parmesan Cheese: Mix the cheddar cheese and parmesan cheese into the cream cheese mixture.
    4. Shape and Chill: Shape the mixture into a ball using plastic wrap to make it easy! Cover and chill the cheese ball in the fridge for at least 1 hour.
    5. Roll in Seasoning and Serve: Place the remaining everything bagel seasoning blend on a plate. Roll the cheese ball over the seasoning and coat the outside of the cheese ball evenly. Chill the everything bagel cheese ball until ready to serve. Serve with crackers, and enjoy!
    Overhead shot of cream cheese mixed in a bowl.
    Overhead shot of the cream cheese with cheddar cheese, garlic powder, onion powder, Worcestershire sauce and seasoning in a bowl.
    Overhead shot of cheese ball ingredients mixed in a bowl.
    Overhead shot of the cheeseball formed into a ball.
    Overhead shot of the ball being rolled in everything bagel seasoning.

    Tips for Making the Perfect Cheese Ball

    Cheese balls make the perfect appetizer for game day or holidays! They’re fast and easy to make and always a crowd-pleaser. Here are some tips for perfecting your cheese ball skills.

    • Can I adjust the size? Be sure to double the recipe for a larger party or make multiple smaller cheese balls to go around the table. Try turning this everything bagel cheese ball into mini bites. Use the instructions in my cheese ball bites recipe. It’s a great finger food idea!
    • Do I have to soften the cream cheese? Before you make your cheese ball, leave your cream cheese on the counter to soften. This will usually take about one hour. It makes the cream cheese mix better without lumps.
    • The best mess free shaping tip! I find it easiest to transfer the mixture onto a section of plastic wrap. Pull the corners together and twist them to easily form a ball with minimal mess. Roll your cheeseball on the counter to help form the ball. Then, finish shaping it with your hands. Chill it in the fridge until you’re ready to serve it!
    • Dipping Ideas: My favorite way to serve this everything bagel cheese ball is with bagel chips! You can also serve it with fresh vegetables, pretzels, crackers, or pita chips.

    Side shot of the everything bagel cheese ball on a platter.

    Storing Leftovers

    If you’re lucky enough to have some of your cheese ball left over, here’s how to keep it tasting fresh!

    • In the Refrigerator: Store your cheese ball in an airtight container or wrapped in plastic wrap for 3-4 days. Allow to come to room temperature before serving so it’s nice and soft!

    Overhead shot of a crostini taking a scoop out of the cheese ball.

    More Cheese Ball Recipes

    The best part about making a cheese ball is how easily you can change up the recipe to suit your taste. Whether you like a spicy kick, a smoky flavor, or a touch of sweetness, the possibilities are endless!

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    Everything Bagel Cheese Ball

    This everything bagel cheese ball combines the creamy richness of cheese with the savory blend of everything bagel seasoning for an irresistible appetizer.
    Course Appetizer
    Cuisine American
    Keyword everything bagel cheese, everything bagel cheese ball recipe
    Prep Time 10 minutes
    Chill Time 30 minutes
    Total Time 40 minutes
    Servings 10 people
    Calories 63kcal
    Author Alyssa Rivers

    Ingredients

    Get Recipe Ingredients

    Instructions

    • Using an electric hand mixer, mix the 2 (8-ounce) packages softened cream cheese until creamy.
    • Add ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 tablespoon Worcestershire sauce, and 1 tablespoon of everything bagel seasoning to the cream cheese and mix to combine.
    • Add 1 cup shredded cheddar cheese, and ⅓ cup grated parmesan cheese and mix until combined.
    • Shape the mixture into a ball using plastic wrap to make it easy! Cover and chill the cheese ball in the refrigerator for at least 30 minutes.
    • Place the remaining 3 tablespoons of everything bagel seasoning on a plate. Roll the cheese ball over the seasoning and coat the outside of the cheese ball evenly.
    • Chill the cheese ball until ready to serve. Serve with crackers, and enjoy!

    Nutrition

    Calories: 63kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 636mg | Potassium: 31mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 146IU | Vitamin C: 0.2mg | Calcium: 112mg | Iron: 0.1mg

  • Sour Cream and Onion Dip

    This sour cream and onion dip has become a staple at all of our family get togethers. It’s the perfect appetizer, even the kids cant get enough! The rich and creamy dip is packed with incredible onion flavor.

    Overhead shot of sour cream and onion dip in a bowl with wavy chips around it.

    Reasons You’ll Love This Recipe

    • Quick and Easy to Make: You only need 5 minutes to throw this together. Give yourself time for it to chill in the fridge and you’re good to go!
    • Texture and Flavor Balance: You will love the smooth and creamy texture and sweet tangy onion flavor paired with crunchy vegetables, pretzels, chips, crostini and more!
    • Versatile: You can whip up this dip for any family gathering, sunday dinner, the big game, or just to snack on during movie night! Pair it with other fun appetizers like my bacon crackers, mango salsa and churro chex mix.

    Fantastic Flavors Everyone Will Love

    I am not kidding when I tell you guys that I have to make a double batch of this every time I make it because my family loves it so much! Every time my family gets together, we assign to make sour cream and onion dip and bring the chips. Most of the grandkids obsess over it! We eat it with potato chips, but you can use it for veggie platters, as a spread on sandwiches, or to top baked potatoes!

    Ingredients for Sour Cream and Onion Dip

    Overhead shot of labeled ingredients.

    How to Make Sour Cream and Onion Dip

    This onion dip recipe takes 5 minutes to put together! Just be sure to give yourself time to let it sit in the fridge. This allows the flavors to meld together.

    1. Add: In a medium bowl, combine the sour cream, mayonnaise, dried minced onion, onion powder, Dijon mustard, garlic powder, salt, black pepper, and 3 tablespoons of minced fresh chives.
    2. Stir To Combine: Whisk the dip ingredients together until smooth and combined. Cover the dip and refrigerate for at least 30 minutes before serving. Top with the remaining tablespoon of minced chives and garnish with additional dried minced onion, if desired. Serve with chips, veggies, or crackers!
    Overhead shot of all of the ingredients in a bowl.
    Overhead shot of all of the ingredients mixed together in a bowl.

    Sour Cream and Onion Dip Tips and Variations

    You can adjust this recipe to suit your taste preferences. If you want to make this a more high protein snack, use Greek yogurt instead of the sour cream. Here are more ideas below.

    • Do I have to use mustard? You can leave out the Dijon if you aren’t a fan of mustard. 
    • Can I make this with Greak yogrt instead? Greek yogurt can be used in place of sour cream, I recommend using full-fat Greek yogurt. 
    • Can I use light sour cream? You can use light sour cream but I suggest using full-fat for a better flavor. 
    • How long should I let it set up in the fridge? I recommend letting the dip set for at least an hour to let the flavors mingle and bolden in the dip before serving.

    Overhead shot of sour cream and onion dip with a chip sticking out of it.

    How to Properly Store Onion Dip

    • Refrigerator: You can store leftover dip in the fridge in an airtight container for up to 5 days. 
    • Freezer: I don’t recommend freezing this dip. Serve it fresh or kept in the fridge.

    Close up shot of someone scooping a bite of sour cream and onion dip with a chip.

    More Delicious Dip Recipes

    If you’re looking for more creamy flavorful dips, I’ve got you covered. From pita chips to carrots and cucumbers, these are the perfect dips for any occasion.

    Print

    Sour Cream and Onion Dip

    This sour cream and onion dip is a staple at all of our family get togethers. It’s the perfect appetizer, even the kids cant get enough!
    Course Appetizer, dip
    Cuisine American
    Keyword homemade sour cream and onion dip, how to make sour cream and onion dip, sour cream and onion dip, sour cream and onion dip recipe
    Prep Time 5 minutes
    Refrigerate 30 minutes
    Total Time 35 minutes
    Servings 6 servings
    Calories 97kcal
    Author Alyssa Rivers

    Ingredients

    Get Recipe Ingredients

    Instructions

    • In a medium bowl, combine 1 ½ cups sour cream, ½ cup mayonnaise, 4 teaspoons dried minced onion, 2 teaspoons onion powder, 2 teaspoons Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper, and 3 of the 4 tablespoons minced chives,.
    • Whisk the dip ingredients together until smooth and combined.
    • Cover the dip and refrigerate for 30 minutes before serving. Top with the remaining tablespoon of minced chives and garnish with additional dried minced onion, if desired. Serve with chips, veggies, or crackers!

    Nutrition

    Serving: 1ounce | Calories: 97kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 204mg | Potassium: 55mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.1mg

  • How to Boil Lobster

    Learn how to boil lobster and enjoy this simple and delicious seafood delicacy. With a few basic steps, you’ll have perfectly cooked, tender lobster in just 20 minutes! Serve it with melted butter and your favorite sides.

    Overhead shot of a whole, cooked lobster on a plate with lemon wedges and a lobster cracker.

    Reasons You’ll Love This Recipe

    • Quick and Easy: Boiling lobster is a fuss-free cooking method that requires minimal effort and ingredients.
    • Tender and Juicy: The boiling process ensures the lobster meat stays moist and flavorful.
    • Versatile Serving Options: Perfect on its own with melted butter or as part of dishes like lobster rolls, salads, or pasta.
    • Perfect for Special Occasions: A restaurant-quality dish that’s a favorite for celebrations, romantic dinners, or whenever you want something that’s sure to impress. I love serving boiled lobster for Valentine’s Day dinner!

    Whole Lobster

    I remember going to the grocery store as a kid and seeing the live lobsters swimming around in a tank with their claws closed with rubber bands. I never understood why the grocery store had lobsters as pets! Ha ha! I remember eating lobster for the first time and understanding! It was so delicious, and I was hooked!

    Ingredients Needed to Boil Lobster

    Overhead shot of labeled ingredients.

    How to Boil Lobster

    If you’ve been intimidated to make lobster, don’t be! It’s surprisingly easy and tastes just like something you’d order from a fancy restaurant. It pairs well with a ton of sides, and I especially love it with garlic butter pasta or mashed potatoes and smashed Brussels sprouts.

    1. Prep: Prepare the lobster by cutting and removing the rubber bands from the claws.
    2. Boil the Lobster: Bring the water and salt to a rolling boil in a large pot over medium-high heat. Carefully place the prepared lobster into the boiling salt water and cook for about 5 minutes per pound of lobster. I had a 3-pound lobster, and it took 15 minutes!
    3. Serve: Carefully remove the lobster from the water using tongs. Let it drain for a minute on a plate. Remove the meat from the lobster and dip in your favorite butter sauce!
    Process shot of someone is cutting the rubber bands off the claws.
    Angle shot of someone placing the lobster in a boiling pot of water.
    Close up shot of someone taking it out of the water.

    How to Crack a Lobster?

    With the right tools and technique, cracking a lobster is actually kind of fun! Here’s a simple guide with visuals so you can easily crack your lobster.

    1. Remove the Legs: Use kitchen shears to snip off the legs at the base near the body of the lobster. Repeat on both sides.
    2. Pull off the Tail: Grab the tail with your hand while holding the body of the lobster and pull the tail off of the lobster. This is where a lot of the meat is!
    3. Remove the Legs from the Claws: Hold the claw with one hand, then twist and remove the leg from the claw. Repeat on both sides.
    4. Remove the Shell: Remove the shell from the claw to reveal the meat.
    5. Lobster Cracker: Use a lobster cracker to crack the shell of the lobster. Crack the claw, legs, and any part of the shell to help remove the meat inside.

    Tips for Boiling Lobster

    This lobster recipe could not be any easier! However, here are a few tips so it turns out perfect every time you make it.

    • Frozen Lobster: Whole lobster is easy to buy frozen! Simply thaw it in the fridge before boiling it. You can also use lobster tails for this recipe if you prefer.
    • Butter Sauce: Try my Garlic Butter Sauce recipe for dipping! You can season the flavor in the sauce to your liking. Try adding paprika or red pepper flakes for more flavor or spice!
    • Weight: It’s best to know the weight of your lobster, so you don’t over or undercook it. Remember to boil the lobster for 5 minutes per pound.
    • How do I know if my lobster is done? Cooked lobster should reach an internal temperature of at least 135 degrees Fahrenheit.

    Overhead shot of a cooked lobster inside a pot.

    Storing Leftovers

    Don’t let any of that precious lobster meat go to waste! Here’s how to store it so you can add the leftovers to eggs, pasta, or salads.

    • In the Refrigerator: Make sure to remove the lobster meat from the shell before storing it. Store any leftovers in the fridge for up to 3 days in an airtight container. 
    • In the Freezer: Boil and remove the lobster meat from the shell before freezing. Store in an airtight container for up to 6 months, although I recommend enjoying your lobster meat fresh!

    Overhead shot of a lobster tail, meat from the claw and leg on a plate with a small bowl of melted butter.

    More Lobster Recipes

    Print

    How to Boil Lobster

    Learn how to boil lobster and enjoy this simple and delicious seafood delicacy. With a few basic steps, you’ll have perfectly cooked, tender lobster in just 20 minutes.
    Course Dinner, Main Course
    Cuisine American, Seafood
    Keyword Boiled lobster, boiled lobster recipe, Boiled Lobster Tails, lobster recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 2 people
    Calories 24kcal
    Author Alyssa Rivers

    Ingredients

    • 1 whole lobster, about 3 pounds, or 4 lobster tails
    • 8-10 cups water
    • 3 teaspoons salt
    Get Recipe Ingredients

    Instructions

    • Prepare 1 whole lobster, by cutting and removing the rubber bands from the claws.
    • Bring the 8-10 cups water and 3 teaspoons salt to a boil in a large pot on the stove over medium-high heat.
    • Carefully place the prepared lobster into the boiling water and cook about 5 minutes per pound of lobster. My 3-pound lobster took 15 minutes!
    • Carefully remove the lobster from the water and let it drain for a minute on a plate. Remove the meat from the lobster and dip in your favorite butter sauce!

    Nutrition

    Calories: 24kcal | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 3669mg | Potassium: 64mg | Vitamin A: 1IU | Calcium: 57mg | Iron: 0.1mg

  • Strawberry Cheesecake Dip

    Strawberry cheesecake dip is an irresistible treat that tastes just like the classic but in a fun dip form! Whip it up in just 5 minutes! It’s so good with graham crackers, fresh fruit, and cookies for a sweet, crowd-pleasing snack!

    Overhead shot of strawberry cheesecake dip.

    Reasons You’ll Love This Recipe

    • Quick and Easy: Strawberry cheesecake dip comes together in just minutes with only 5 ingredients, making it perfect for a last-minute dessert. No chill time is needed!
    • No-Bake: Skip the oven! Enjoy all the flavors of cheesecake without the hassle of baking.
    • Perfect for Any Occasion: Whether it’s a party or family gathering, everyone will be reaching for this dip.

    Creamy and Fruity

    With its creamy, tangy base and sweet strawberry flavor, this easy dessert is perfect for Valentine’s Day parties, potlucks, the big game, or a simple treat at home. If you like the flavor combination of strawberry and cheesecake, try my no-bake strawberry cheesecake and strawberry cheesecake salad next!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make Strawberry Cheesecake Dip

    Strawberry cheesecake dip is super easy to mix up and can be ready for dipping in just about 5 minutes. I turn to this recipe any time I need a quick sweet treat! And everyone loves cheesecake! Sweet and fun to dip, it’s a dessert kids and adults enjoy.

    1. Beat Cream Cheese: Add the cream cheese to a large mixing bowl and beat it with a hand mixer at high speed until smooth.
    2. Mix in the Other Ingredients: Add the powdered sugar, cream, and vanilla and beat until smooth.
    3. Add Strawberry Jam and Serve: Transfer the cream cheese mixture into a serving bowl and top with the strawberry jam. If desired, swirl the jam into it with a spoon or the back of a butter knife.
    Overhead shot of the cream cheese being beaten with a hand mixer.
    Overhead shot of the powdered sugar, vanilla and heavy cream being mixed in with the cream cheese.
    Overhead shot of someone spreading strawberry jam over the cream cheese mixture.

    Mixing Tip

    How do I avoid lumps? Whenever you use cream cheese and need it to be smooth, I always recommend scraping the sides and bottom of the bowl frequently. This will make sure it is all incorporated and smooth! You don’t want to leave bits stuck in the bowl and only scrape it down later after the other ingredients have been added. This will result in a lumpy dip.

    Strawberry Cheesecake Dip Tips and Tricks

    This strawberry cheesecake dessert dip is simple to make and perfectly sweet, creamy, and rich. It’s a great party snack that everyone will love! Follow these tips to make it a guaranteed hit every time!

    • How soft should my cream cheese be? You can let the cream cheese sit at room temperature for up to an hour before preparing the dip. But you don’t want to soften it in the microwave or leave it out too long. If it is too soft, the dip will end up a little runny.
    • Can I use my stand mixer? You may use a stand mixer fitted with the paddle attachment instead of a hand mixer if you prefer.
    • What is the best way to top my dip? Swirl in the jam, leave it spread right on top, or blend the jam completely into the cream cheese mixture. The choice is yours! I prefer the look of the jam swirled in, but there’s really no wrong way to do it.
    • Change up the Jam Type: You can use strawberry preserves, jam, or jelly, depending on your preference! You could use freezer jam or this delicious homemade strawberry sauce!
    • Can I change up the flavor? Feel free to use a different kind of jam or even spicy pepper jelly!
    • Dipping Ideas: Graham crackers, vanilla wafers, waffle cone pieces, animal crackers, fudge stripe cookies, creme wafer cookies, digestives, strawberries, pretzels, apples, Oreos, pita chips, and shortbread cookies are all great options.

    Close up shot of strawberry cheesecake dip in a serving dish.

    Leftover Strawberry Cheesecake Dip

    • In the Refrigerator: Store leftover strawberry cheesecake dip in an airtight container in the fridge for up to 7 days. I recommend letting it sit at room temperature for 10-15 minutes to soften slightly before serving.
    • Make Ahead: To prepare this in advance, I recommend preparing the cream cheese mixture up to 2-3 days before serving. Leave the strawberry jam off until you are ready to serve it. Let the cream cheese mixture sit at room temperature for 10-15 minutes before either stirring well with a silicone spatula or beating briefly with a hand mixer to make sure it’s soft enough to dip. Top with the strawberry jam and serve.

    Angle shot of someone dipping a graham cracker into the strawberry cheesecake dip.

    More Dessert Dip Recipes

    If you’re looking for more sweet dip recipes, you’re in the right spot! I’ve got plenty of easy, no-bake dips that are SO GOOD. Here are some of my family’s all-time favorites!

    Print

    Strawberry Cheesecake Dip

    Strawberry cheesecake dip is an irresistible treat that tastes just like the classic but in a fun, dip form! Whip it up in just 5 minutes!
    Course Appetizer, Dessert, dip
    Cuisine American
    Keyword cheesecake dip, cheesecake dip recipe, Cream Cheese Strawberry Dip, Dessert dip recipe, Strawberry Cheesecake Dip, Strawberry Cheesecake Dip Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 6 servings
    Calories 279kcal
    Author Alyssa Rivers

    Equipment

    • Hand Mixer

    Ingredients

    Get Recipe Ingredients

    Instructions

    • Add 8 ounces cream cheese to a large bowl and beat with a hand mixer until smooth.
    • Add ⅓ cup powdered sugar, ½ cup heavy whipping cream, and ½ teaspoon vanilla extract and beat with a hand mixer until smooth.
    • Transfer the cream cheese mixture into a serving bowl and top with ⅓ cup strawberry jam. If desired, swirl the jam into it with a spoon or the back of a butter knife.

    Nutrition

    Calories: 279kcal | Carbohydrates: 22g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 130mg | Potassium: 84mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 799IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 0.2mg