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Chicken Enchiladas with an Avocado Cream Sauce is a delicious and easy weeknight meal that everyone will love. They are packed with flavor and drizzled with a sauce that dreams are made of. If you love avocados, this recipe is for you!

When it is good, it is good! Summer Corn Salad, Black Bean and Corn Salad or Grilled Mexican Street Corn are classic chicken enchilada side dishes that would pair great with this meal!

Chicken Enchiladas with Avocado Cream Sauce

These chicken enchiladas with an avocado cream sauce were a huge hit with my family. They are picky eater approved because not only are the enchiladas themselves full of flavor, but once you add on that delicious avocado sauce… Well, let’s just say that I know that these will become a favorite at your house too.

This recipe makes quite a bit of dressing, so I was able to use the extras and put it over our salad. Serve this up with some delicious homemade tortilla chips and some guacamole. It makes a delicious and filling meal!

Ingredients in Chicken Enchiladas with an Avocado Sauce

Avocado Cream Sauce 

Butter: I used unsalted butter in this recipe.

Flour: All-purpose flour and butter will create a roux to help thicken the avocado sauce.

Chicken Broth: This adds additional flavor to the sauce.

Sour Cream: I use some of this in the sauce and an additional topping to the enchiladas.

Cumin: This adds a subtle but savory and nutty flavor.

Salt: This enhances all of the flavors in the enchiladas and sauce.

Garlic Powder: I love adding in garlic flavor any chance that I get!

Pepper: A little bit of pepper adds some flavor without any heat.

Avocados: Pit and slice your avocados before adding them to the sauce.

Fresh Cilantro: I know this is a love-it-or-hate-it ingredient, so you can leave this out if cilantro isn’t your favorite.

Lime: The juice of 1 lime equals about 2 tablespoons of juice. You can use this from a bottle, but it won’t have as bright of a flavor as fresh lime juice.

Chicken Enchiladas

Olive Oil: This is used to cook and soften the onion.

Onion: I used a white onion, but you can use yellow too.

Poblano Peppers: Make sure to remove your peppers’ stems before slicing them.

Jalapeño Pepper: Leave the seeds and membrane in for more heat. For less heat, remove these when you are cutting them up.

Flour Tortillas: I like to use my homemade flour tortillas, but storebought works great too!

Cooked Chicken: I like to shred rotisserie chicken before adding it to the enchiladas. It saves so much time!

Monterrey Jack Cheese: This adds just the right amount of flavor to the enchiladas.

Optional Garnish

Fresh Cilantro, Purple Onions, Feta Cheese: These are great toppings to add to any enchilada!

How do you make Chicken Enchiladas with Avocado Cream Sauce?

These enchiladas are simple; you can whip them up in about 40 minutes. That includes all of the chopping and cooking. Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

Avocado Cream Sauce

Make Roux: Melt the butter in a skillet over medium-high heat. Add the flour, whisking until golden and bubbly for about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.

Blend: Stir in the sour cream, cumin, salt, garlic powder, and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro, and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.

Chicken Enchiladas

Preheat: Preheat the oven to 350 degrees Fahrenheit.

Sauté Veggies: In a large skillet, heat olive oil over medium-high heat. Add onion, poblano, and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.

Assemble: To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixtures, shredded chicken, and cheese. Carefully roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce. 

Cover and Bake: Cover the dish with foil and bake at 350°F for about 20 minutes, or until tortillas are heated through and begin to harden.

Garnish: Remove from the oven and garnish with additional cilantro, cheese, and/or sour cream.

This French potato salad is a tasty mix of tender potatoes, green onions and herbs, all tossed in a zesty Dijon vinaigrette. The end result is a light and delicious side dish packed with bold flavor in every bite.

A good potato salad is key to any successful potluck. As we head into barbecue season, here are few more recipes to try: German potato salad, bacon ranch potato salad, and classic potato salad!

French Potato Salad Recipe

Imagine perfectly cooked potatoes, dressed in a zesty blend of tangy mustard, vibrant vinegar, and luscious olive oil. Now that I’ve got your attention, here is why you need to make this French potato salad for your next potluck. It’s easy to make, easy to take on the go, and a crowd-pleaser! You really can’t go wrong with potato dishes, but especially when they taste this good.

French potato salad is packed with so much flavor. Each bite is a dream! This isn’t your average bland and mushy potato salad, it has a bright, savory flavor thanks to the minced shallot, Dijon mustard, vinegar, and fresh herbs added to it. Now that I’ve had it this way, I don’t know if I can ever go back to regular potato salad! The tangy, savory flavor of this dish is just too good and pairs well with so many different meat dishes. You’re going to love it.

Ingredients for the Salad and Dressing

What makes French potato salad so good is its zesty vinaigrette. As long as you’ve got some Dijon mustard, red wine vinegar, and apple cider vinegar on hand, you can customize the rest of this recipe with what you have at home. All measurements can be found in the recipe card below!

Potatoes: Small potatoes are key here. Both yellow and red potatoes will work.

Salt: Just a pinch to give the potatoes flavor and help tenderize them!

Chopped Green Onions: Gives your salad texture and a pop of savory flavor. You can also use chives if you prefer.

Dill: This is one of my favorite herbs to use in the summer! It’s so bright and zesty!

Fresh Parsley: Because you can never go wrong with fresh herbs in a potato salad. Other herbs you can use are basil, mint, or rosemary!

Dressing

Olive Oil: Gives the dressing a smooth consistency that coats the potatoes perfectly. Use a high quality olive oil for the best taste!

Dijon Mustard: This bold mustard brings a pungent kick to the dressing. Its tangy, zesty flavor is the best!

Red Wine Vinegar: Red wine vinegar adds a fruity and acidic kick that balances out the salad’s flavors, making it taste fresh and bright.

Apple Cider Vinegar: I know what you’re thinking – another vinegar? But trust me, you’ll want both in this salad. Apple cider vinegar adds a slightly sweet and fruity flavor that complements the tanginess of the Dijon mustard. It also helps to tenderize the potatoes, making them softer and more delicious.

Fresh Minced Shallot: These add a subtle onion flavor without overpowering the dish.

Seasonings: I used a mix of garlic salt, salt, and pepper, to add a touch of savory goodness to this French potato salad. Feel free to adjust to taste!

How to Make French Potato Salad

French potato salad is so simple to make. But with its delicious flavor and gorgeous presentation, everyone will be impressed! This is why it’s one of my go-to potluck recipes. There’s nothing better than a delicious side dish made with minimal effort.

Boil Water: Bring a large pot of water to a boil over high heat on your stove. while the water is heating up, wash and chop your potatoes into quarters. Once the water has come to a boil add in your prepared potatoes and your tablespoon of salt.

Cook Potatoes: Reduce the heat to medium high and cook your potatoes until they are tender, about 10-15 minutes. Test a larger piece of potato by removing it from the water and cutting into it, it should be very tender, but not fall apart. Drain your potatoes and rinse them under cold water to halt the cooking process. Place them in the fridge to cool for at least 30 minutes.

Chop Onions and Herbs: While your cooked potatoes are cooling down, chop your green onion, dill, parsley, and shallot.

Prepare Dressing: In a small bowl add your olive oil, Dijon mustard, red wine vinegar, apple cider vinegar, minced shallot, garlic powder, salt, and pepper. Whisk until well combined.

Combine: Once your potatoes have cooled, add them into a large bowl with your green onion, dill, and parsley. Pour your dressing over everything and toss to coat and evenly distribute all the ingredients.

Serve or Store: You can serve fresh, but I recommend placing the salad back in the fridge for about 30 more minutes to marinate in the dressing and cool evenly before serving. Keep leftover French potato salad in an airtight container in the fridge for up to 5 days.

Quesadillas can be enjoyed any time of day and these breakfast quesadillas are sure to be a favorite in the mornings! Soft and crispy tortillas loaded with eggs, bacon, melty cheese, and delicious quesadilla toppings.

I love a good savory breakfast meal, and these breakfast quesadillas do not disappoint! Especially when you can pile on all the yummy toppings. This is the perfect meal for serving to guests because they can pick their toppings and it makes everyone happy. Make big fluffy German pancakes, my Grandma’s pancakes, and these cute little omelet muffins the next time you have guests. You can really be creative with toppings for these recipes!

The Best Breakfast Quesadillas

When you take one bite of these breakfast quesadillas, you’ll know why I mean THE BEST! These cheesy quesadillas are packed with flavor first thing in the morning. The added protein from the eggs and bacon will keep you satisfied and are a great start to your day. These breakfast quesadillas are a great way to load on healthy veggies.

Quesadillas are so versatile and you can make them just how you like them! Sometimes I sneak in spinach and peppers for my kids. As long as they get to dip their breakfast in salsa and sour cream, they don’t seem to care! You can also serve these with homemade guacamole, salsa, or my easy Mexican rice if you really want to fill their bellies before school.

Ingredients Needed For Quesadillas

With a few simple ingredients! You most likely already have them on hand, so breakfast quesadillas can happen first thing in the morning! You’ll always want to have these ingredients on hand so you can make them! Your family will love you when they wake up to these.

Bacon: Bacon for breakfast is so yummy! You can use sausage or turkey bacon if you prefer.

Eggs: Eggs for scrambling.

Milk: A little bit of milk will make the eggs creamy. I use whole milk but you can use any milk.

Salt: Flavor to taste.

Pepper: I like using cracked black pepper.

Cumin: I love the addition of this Mexican spice.

Garlic Powder: Adds great flavor to the eggs.

Onion Powder: Adds a subtle onion flavor without being overpowering.

Flour Tortillas: I love using flour tortillas but corn is great too!

Shredded Cheese: Mexican cheese blend is best with all the Mexican flavors in the quesadillas.

Salsa: For serving on the side.

Sour Cream: For serving on the side.

Avocado: Sliced for serving.

Let’s Make Breakfast Quesadillas

These breakfast quesadillas are really very easy to make. You can get the whole family involved by giving everyone an assignment. While someone cooks the bacon, somone else can scramble the eggs. Then let everyone else get all the toppings ready! A great weekend breakfast for all to help and enjoy.

Cook the Bacon: Over medium-high heat, cook the bacon in a large skillet until just crispy. Remove the bacon from the pan and set it on a plate of paper towels to cool. Reserve about ¼ cup of bacon fat and discard the rest. Once the bacon has cooled, chop or crumble it into little pieces.

Scramble the Eggs: In a medium bowl, whisk together the eggs, milk, and seasonings. Heat your bacon fat in the skillet over medium heat and scramble your eggs. Remove the cooked eggs from the skillet and set aside.

Assemble the Quesadilla: Lower the heat to medium-low and add a tortilla to the skillet. Spread ¼ cup of cheese onto the tortilla, about ¼ cup scrambled eggs on top of the cheese, and 2 tablespoons of cooked and crumbled bacon. Spread an additional ¼ cup of cheese over the bacon and eggs and place a tortilla on top.

Cook the Quesadilla: Cook the assembled quesadilla on one side for about 3-4 minutes covered to trap the heat in and melt the cheese. Flip and cook on the other side for another 3 minutes, covered.

Slice and Serve: Remove the quesadilla from the skillet, allow it to cool for a few minutes then cut and serve with salsa, sour cream, avocado, and salt and pepper to taste.

Oatmeal scotchies are soft and nutty, with melted butterscotch chips in each bite. This twist on a classic oatmeal cookie recipe is one you’ll want to come back to again and again!

A simple can of rolled oats can make the BEST desserts. They add a delicious texture and nutty flavor. Try oatmeal cake, peanut butter bars, or carmelitas and see for yourself!

Oatmeal Scotchies Cookies

Oatmeal scotchies are like the rebellious cousin of oatmeal chocolate chip cookies. They’re edgy, they’re bold, and they’re not afraid to mix things up. Instead of the standard chocolate chips, these bad boys are studded with butterscotch morsels that add a sweet, creamy, and slightly nutty flavor to the mix. If you’ve never tried them before, then you’re in for a treat!

But it’s not just the taste that sets oatmeal scotchies apart – it’s the texture too. They’re chewy, they’re hearty, and they’re packed with oats that give them a bit of crunch. And because the butterscotch chips are slightly softer than chocolate chips, they melt into the dough in a way that creates little pockets of gooey goodness. They’re super easy to make and only take 10 minutes to cook. So, let’s get started!

Ingredients Needed

Get ready to be amazed by the simplicity of oatmeal scotchies! With just a handful of common pantry ingredients like butter, sugar, oats, and butterscotch chips, these cookies prove that you don’t need a complicated recipe to create a delicious treat. Looking for measurements? They’re below in the recipe card.

Light Brown Sugar: This sweet, caramel-flavored sugar helps to give the cookies their signature butterscotch flavor and chewy texture. You can also use dark brown sugar instead, but it will change the flavor of the cookies slightly.

Granulated Sugar: The granulated sugar adds sweetness and also helps to give the cookies a slightly crisp exterior.

Unsalted Butter: Makes the cookies rich, buttery, and moist!

Eggs: The eggs act as a binder, holding the dough together and giving the cookies a light texture.

Vanilla Extract: Just a touch of vanilla extract adds a warm, sweet flavor that enhances the butterscotch and oat flavors.

Quick Oats: These oats are rolled thinner than traditional oats, which helps them cook faster and gives the cookies a more uniform texture.

Baking Powder and Baking Soda: You need both to help the cookies rise and become light and fluffy.

Salt: A little bit of salt helps to balance out the sweetness and enhances the flavor of all the other ingredients.

All-Purpose Flour: Gives your oatmeal scotchies structure.

Butterscotch Chips: The VIP of the ingredient list! These sweet and creamy chips add a rich, buttery flavor to the cookies that sets them apart from traditional oatmeal chocolate chip cookies. You’ll love them!

How to Make Oatmeal Scotchies

It’s super easy- just as easy as making premade cookies! Gather up your ingredients, mix them together, and then pop your scotchies in the oven. The hardest part is waiting for them to get done, even though it only takes 10 minutes!

Preheat Oven, Prepare Baking Sheets: Preheat the oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.

Mix Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat together both sugars with the butter until pale and fluffy, about 3-4 minutes.

Add Eggs and Vanilla: Add in the eggs and vanilla extract and beat until combined.

Flour Mixture: In a separate bowl combine the oats, baking powder, baking soda, salt, and flour. Whisk to combine.

Combine: Add the dry to the wet and mix until just combined, being careful to not overmix. Fold in the butterscotch chips by hand.

Bake: Roll out golf-ball sized dough balls and place 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes or until just lightly golden brown. Watch carefully to avoid over-baking; slightly under-baked cookies make the best chewy cookies!

Enjoy: Cool on a wire rack and serve.

This 5 Minute Million Dollar Dip is only 5 ingredients, and let me tell you, they don’t call it million dollar dip for nothing! It is so deliciously addicting and will be a huge hit wherever it goes!

If you love easy-to-make dip that can be ready in a hot minute without actually ever breaking a sweat, try Ranch, BLT, and Jalapeno Popper Dip.

5 Minute Million Dollar Dip Recipe

I LOVE dip recipes, so when a reader sent me this recipe telling me that I have to try it, you bet that I did. With it being only 5 ingredients and taking 5 minutes to put together, I couldn’t wait to make it! And once I did, it did not disappoint.

This 5 minutes million dollar dip has mayonnaise, green onions, cheddar cheese, and bacon bits and slivers of almonds. I loved all of the ingredients in this dip, and the slivered almonds were my favorite part! They added the perfect crunch.  It is a MUST make for your next watch party or gathering. Serve it with some crackers or even make it fancy with a crostini.

Ingredients for 5 Minute Million Dollar Dip

With just a few simple ingredients, you can create make a dip that you won’t be able resist. If you want to substitute the mayonnaise, you can use Greek yogurt or even sour cream, but the mayonnaise is a key ingredient in bringing this dip together. Check out the recipe card at the bottom of the post for exact measurements.

Green Onions: Their mild taste and crunchy texture are perfect in this dip!

Cheddar Cheese: For the best results, use freshly shredded cheese.  Shredded cheese in a bag won’t mix as well with this dip, and the flavor isn’t as bright.

Mayonnaise: Use your favorite brand since this is the base of the entire dip.

Real Bacon Bits: Pre-cooked bacon works great and adds to the ease of prep for this already easy dip.

Slivered Almonds: These slivered almonds give the dip a nutty flavor without overwhelming each bite.

Let’s Make Some Easy Dip

This 5 minute million dollar dip honestly tastes so good. Your friends and family will think it took a lot more effort to put together. Little do they know it only takes 2 quick steps to create!

Mix Together Ingredients: Add green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds to a small bowl. Then mix until fully combined.

Chill and Enjoy: Refrigerate for at least 2 hours. Serve this 5 minute million-dollar dip with your favorite crackers.

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This onion gravy is hands-down the BEST! It’s rich, savory and filled with sweet, caramelized onions that really take it to the next level.

Onion gravy is seriously a game-changer when it comes to adding flavor to your favorite hearty dishes. Try it on some mashed potatoes or over salisbury steaks! It’s so delicious, you’ll want to lick your plate.

Caramelized Onion Gravy Recipe

I never thought that I would love onion gravy as much as I do. Now that I’ve tried it, I don’t think I can go back to regular gravy. The caramelized onions add the most amazing flavor and texture! They’re nice and savory but also add a touch of sweetness to the gravy.

Besides the caramelized onions, this gravy is made with beef broth, Dijon mustard, and Worcestershire sauce for a rich and savory taste with a hint of tang. It’s so good, you’re going to want to put it on everything. Chicken fried steaks, pork chops, meatloaf, bangers and mash, you name it! Onion gravy is a must-add to any hearty meat dish. Here’s everything you need to whip it up:

Ingredients for Onion Gravy

Onion gravy is great because it uses a lot of simple ingredients. This gravy is your own, feel free to leave out anything you don’t like, or adjust the seasonings and sauces to taste! (Check out my tips section below for variations.) Note: measurements that I used can all be found in the recipe card below.

Large Yellow Onions: These are the base of our gravy. When cooked, they release their natural sweetness and become perfectly caramelized.

Butter: Used to cook the onions in. Butter also adds an overall richness to the gravy.

Honey: Honey complements the natural sweetness of the onions and adds some subtle flavor. Some other substitutes you can use are maple syrup or brown sugar.

All-Purpose Flour: We need something to thicken our gravy, and flour does the trick! It also helps to give the sauce a smooth consistency.

Beef Broth: Beef broth adds depth and meatiness to the gravy.

Garlic Powder: A little bit of garlic powder goes a long way. It adds a pop of savory goodness! You can also use fresh minced garlic or roasted garlic if you prefer.

Thyme: A classic herb that works beautifully with the savory flavor of this onion gravy.

Salt and Pepper: Season to taste!

Dijon Mustard: This might sound unusual, but trust me, it works! The mustard adds a tangy note to the gravy and helps to balance out sweetness.

Worcestershire Sauce: Worcestershire sauce is a classic ingredient in beef dishes. It adds a savory umami flavor that complements the beef broth and onions perfectly.

How to Make the Best Onion Gravy

Getting your onions to caramelized perfection is a lot easier than you’d think. From there, all you have to do is combine the rest of your ingredients, and you have a delicious homemade gravy ready in 30 minutes!

Add Onions and Honey to Skillet: In a large pan or skillet, over medium-high heat, melt the butter. Add the sliced onions and honey to the skillet and cook until the onions are tender and begin to caramelize, about 10 minutes. Stirring periodically.

Mix in Broth and Flour: Add the beef broth and bring it to a boil. Reduce the heat to low and add in the flour. Whisk continuously to incorporate well, and avoid leaving any flour chunks behind.

Season: Continue to simmer the mixture on low heat until it reduces. Stir in the seasonings, Dijon mustard, and Worcestershire sauce. Whisk well and continue reducing the gravy until it is the desired consistency.

Enjoy: Serve over mashed potatoes or with your favorite beef entrée!

Stick of Butter Baked Rice is soft and fluffy rice that is loaded with sweet, rich flavors from onion soup and butter.  It is quick and easy to prep and bakes in the oven to perfection!

You have to also try this No Peak Chicken and Rice Casserole or Easy Sausage and Rice Casserole for more baked rice favorites.  They are both simple to make and smell amazing as they cook in the oven!

Stick of Butter Baked Rice Recipe

Looking for the perfect side dish to create a comforting family meal?  This stick of butter baked rice recipe is super easy and turns out fluffy and flavorful every time.  The French onion soup adds a sweet depth of flavor along with the rich butter that makes the rice so moist and soft.  It is both filling and delicious!

This is a family favorite rice you will find yourself making with everything!  It is so versatile, and even picky eaters will go crazy over it!  Just toss 4 simple ingredients together, cover it with foil, set it in the oven, and you are done!  This is a must-try rice recipe that is SO good! Serve it up with some delicious Cast Iron Skillet Pork Chops or some Garlic Parmesan Chicken Tenders and you will have a go-to meal that the whole family will love.

Rice Ingredients

Just 4 basic ingredients incorporate together so well to make the best rice ever!  It is both crowd-pleasing and easy to make.  You will want to make this rice over and over!

Long grain rice: Do not use instant rice.

French onion soup: Adds sweet and savory onion flavor to the rice.

Beef broth: Keeps the rice moist as it cooks, resulting in soft and fluffy rice.

Butter: Sliced and mixed together with the onion soup, beef broth, and butter.

How to Make Baked Rice

This amazing stick of butter rice recipe is so simple and comes together so quickly.  Start by stirring all your ingredients together, then place the dish in the oven, where it will bake to perfection. The delicious smell will fill your home while you wait.  When it is done, just fluff, serve, and enjoy!

Prep: Preheat the oven to 425 degrees Fahrenheit.

Combine Ingredients: In an 8×8 or 2-quart dish, add the rice, French onion soup, beef broth, and butter.

Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for 30 more minutes. Remove from oven, fluff with a fork, and serve!

Making carnitas in an Instant Pot is foolproof. With just a few simple ingredients and the magic of pressure cooking, you can have a delicious and satisfying meal ready in no time. Make a batch of this juicy shredded pork for your next taco night, you won’t regret it!

If you’re wanting flavorful, juicy pork that’s cooked to perfection, Instant Pot carnitas is the way to go. A few more amazing recipes to try: chicken tinga, sweet pulled pork, and slow cooker barbacoa beef. Use them for tacos or on top of burrito bowls, you won’t be able to get enough of their flavor and tender texture!

Carnitas in the Instant Pot

You can make so many things in an Instant Pot. (Meatloaf, lasagna, ribs, the list goes on and on!) Mexican dishes are no exception! Using this handy kitchen tool, you can have tender, juicy meat in 30 minutes. Honestly though, with how insanely tender this pork carnitas is, you’d think it was slow cooking all day! This is one of my favorite hacks for making fall-apart tender meat for tacos, burritos, nachos you name it – in a snap!

This Instant Pot carnitas is seasoned to perfection. It’s your spice rack’s time to shine! I used all sorts of things to give it flavor, from chili powder, garlic, and herbs, to chicken broth, tomato paste, and a splash of orange juice! I know it may seem like an unlikely combination, but trust me on this one. This carnitas is absolutely to die for. It’s savory and zesty with a hint of spice! I know once you take a bite you’ll be hooked.

Carnitas Ingredients

I know it looks like a lot, but most of the ingredients on this list can be found in your pantry or spice rack. Feel free to tweak the flavor to your liking! Note: exact measurements can be found in the recipe card at the end of the post.

Pork Shoulder: This is the main ingredient here. Pork shoulder is a great cut for carnitas because it’s flavorful and tender. You can also use pork butt or pork loin as a substitute if you prefer.

Salt: As simple as it is, salt enhances the flavor of the pork and makes it even more tender.

Black Pepper: Adds some mild spice and complements the overall flavor of the dish.

Vegetable Oil: Used to sauté the onions and garlic in. You can also swap this out for your favorite cooking oil. Butter works, too!

Chopped Onion: Adds texture to the carnitas and extra savory flavor.

Minced Garlic: You can never go wrong with garlic. It gives the meat a bold, savory flavor.

Chicken Stock: The main cooking liquid, this adds flavor and moisture to the pork. Beef or vegetable broth can also be used, but it will alter the flavor a bit.

Tomato Paste: For a rich, savory, and slightly sweet flavor.

Orange Juice: My secret ingredient! Orange juice adds a nice tanginess to the overall flavor of the Instant Pot pork carnitas. Really, any type of citrus juice works here.

Lime Juice: Like the orange juice, this adds a tangy and citrusy flavor to the mix.

Seasonings and Spices: I used a mix of ground cumin, oregano, and chili powder for flavor that’s warm and aromatic with a slight kick of spice. Adjust to taste as needed!

Carnitas Instant Pot Recipe

With flavor this good, you won’t want Mexican takeout! This Instant Pot carnitas recipe is a game-changer for taco night. It’s also great for potlucks and get-togethers because you can make large amounts with ease!

Prepare Pork: Prepare your pork shoulder by chopping into large pieces, then tossing to coat in the 2 teaspoons of salt and 1 teaspoon black pepper. Set aside.

Saute Vegetables: Set your Instant Pot to saute and turn on, then pour the oil in and saute your onion for about 5 minutes, add in your garlic and saute for 2 minutes more.

Sear Pork: Add your pork into the instant pot with the onion and garlic, sear the pork on all sides, about 10-15 minutes.

Add Remaining Ingredients: Add in your chicken stock, tomato paste, orange juice, lime juice, cumin, oregano, salt, pepper, and chili powder to the pot.

Cook: Close the lid to the instant pot, then set the valve to seal and set the cook time to 30 minutes on high pressure.

Release Pressure: Once the 30 minutes is up follow the instant pot instructions so the pressure releases naturally.

Shred: Remove the pork from the pot and then shred with two forks.

Reduce Liquid: With the remaining cooking juices in the instant pot, set the pot back to saute and reduce the liquid for another 5-8 minutes.

Finish Up in the Oven

Add to Baking Sheet: Line a sheet pan with foil and set your oven to broil. Then place the shredded pork onto the baking sheet and pour ¼ cup of the reduced liquid over the pork.

Broil: Broil your pork for 3-4 minutes for crisping, toss the pork to stir and cook for an additional 2-3 minutes, or until it is the desired texture.

Serve: Once the carnitas are as crispy as you like, serve in tacos, burritos, quesadillas, or on it’s own.

Strawberry Cheesecake Salad is a sweet and creamy dessert with fresh strawberries hidden throughout. This is the biggest hit at any potluck and SO easy to make!

No summer barbecue is complete without a creamy, delicious salad. For even more potluck dishes be sure to try ambrosia salad, creamy pea salad, or pineapple fluff!

Strawberry Cheesecake Salad

I love anything that has to do with cheesecake. I mean who doesn’t? This is my go to recipe for any get together. It’s a huge hit and people are always asking for the recipe! I love it because it’s so easy to throw together but is the most perfect side. This salad is so creamy and the mixture of strawberries and bananas go together perfectly. Each bite is sweet, creamy heaven!

Now, I can already hear some of you saying… “that’s not a salad!”. And you’re right! In the traditional cold, chopped vegetable meaning of salad, no, it’s not. But in a creamy fruit salad kind of way… absolutely! Cheesecake salads are usually made with no-bake cheesecake filling/pudding and frozen whipped topping (such as Cool Whip), then folded together with fresh fruit. This version also utilizes some strawberry yogurt to bring even more fruit flavor into the dish!

Strawberry Cheesecake Salad Ingredients

You only need 6 simple ingredients to make the best fruit salad. It’s an inexpensive side dish that’s great for feeding a crowd! If you’re looking for measurements, they can all be found below in the recipe card.

Whipped Topping: Let this thaw in refrigerator overnight before you use it.

Cheesecake Pudding Powder: Pudding mix gives this fruit salad the richness of cheesecake but with a light and fluffy consistency.

Strawberry Yogurt: The creaminess of the yogurt mixes perfectly with the pudding and whipped topping to make a soft and sweet filling.

Fresh Strawberries: The star of the show! Fresh is best, but you can also use frozen strawberries. Just make sure they’re thawed with any excess liquid drained to keep your salad from turning out watery.

Bananas: Slice and wait to add them to the salad until the last minute to keep it as fresh as possible.

Mini Marshmallows: Optional, but it’s my kids’ favorite part of this salad!

How to Make Strawberry Cheesecake Salad

This strawberry cheesecake salad recipe is foolproof. All you need to do is mix your ingredients together and let your salad chill in the fridge until you’re ready to serve it!

Combine Ingredients: In a large salad bowl, mix together the yogurt, pudding and whipped topping. Put in the fridge and allow to set up for an hour.

Add Sliced Fruit: Add sliced strawberries to the mixture with the marshmallows. Add in the bananas right before serving. Keep refrigerated.

Looking to add a burst of Mediterranean flavor to your dining table? This delicious Israeli couscous is the answer! With its aromatic blend of olive oil, lemon zest, garlic, and fresh parsley, you won’t be able to get enough. It’s the perfect side dish for summer!

Israeli couscous is a light and delicious side dish that’s perfect for accompanying your favorite meals this summer. A few more great recipes to try next are yellow rice, lemon rice, and maybe some baba ganoush to dip your favorite veggies in!

Israeli Pearl Couscous

This little pearl-shaped pasta made from semolina flour is a wonderful ingredient. It makes any dinner a bit more special! Cooked in a vegetable broth, mixed with lemon juice and olive oil, it becomes a side dish that’s supercharged with flavor. The garlic powder, salt, and pepper add a savory note to the mix, while the fresh parsley and lemon zest bring freshness and a hint of bitterness. All in all, it’s a complex and tasty combination that will make your stomach happy!

But what to serve with it? Well, that’s up to you, really. Israeli couscous is a versatile side dish that pairs well with almost anything. If you’re feeling fancy, you can serve it with a rack of lamb or roasted chicken. If you’re in the mood for something lighter, pair it with a green salad or some sautéed veggies. And if you’re feeling lazy, it’s delicious all on its own! Whatever you choose, Israeli couscous is a great addition to any meal. It’s easy to prepare, delicious to eat, and always leaves you wanting more. It’s so hard to resist with its amazing texture and savory flavor!

Ingredients Needed

To make this flavorful Israeli couscous, all you need is some vegetable broth to cook it in, a splash of olive oil and lemon juice for added flavor, then some spices and herbs from your spice rack! The end result is filling and flavorful but still light and perfect for summer!

Olive Oil: Used to toast the couscous in. It helps to make it tender and also adds a tasty, earthy flavor.

Pearl Couscous: Next up we have Israeli pearl couscous, which is the star of the show! This pasta (also sometimes considered a grain) has a unique texture that’s firm and chewy, and it’s perfect for soaking up all the flavors of the broth and seasonings.

Vegetable Broth: Speaking of broth, we need a few cups of vegetable stock to cook the couscous in. It provides a savory base for the dish and infuses the couscous with extra flavor. If you don’t have vegetable broth, you also can substitute with chicken or beef broth, or even water in a pinch.

Lemon Juice: Adds a splash of bright and tangy flavor!

Seasonings: I used garlic powder, salt, and black pepper. These three ingredients work together to bring out the best in the couscous and make it absolutely delicious. You can also use fresh garlic if you want a little more garlicky goodness.

Fresh Parsley: You can never go wrong with fresh herbs! Parsley adds an extra layer of flavor and amazing aromatics. Fresh mint leaves are another great option to use.

Lemon Zest: If you’re using fresh lemon juice, don’t let the rind go to waste! The zest gives the couscous a tangy flavor.

How to Make Israeli Couscous

It takes less than 30 minutes to make from start to finish, and most of that time is spent with the couscous simmering on the stove. It’s extremely easy to make. Be prepared for this to become one of your new favorite side dishes!

Toast Couscous: Heat your olive oil in a medium saucepan over medium high heat. Then add in your couscous and toast it in the oil for about 5 minutes, stirring occasionally.

Add In Remaining Ingredients: Once your couscous is toasted, add in your vegetable broth, lemon juice, garlic powder, salt and pepper and, over high heat, bring the liquid to a rolling boil. Reduce heat to low, then cover and simmer the couscous for 13-15 minutes.

Check Consistency: Uncover the couscous and fluff with a fork, all of the liquid should be absorbed, if there is some remaining liquid, continue to simmer for a few more minutes.

Garnish and Serve: Once the couscous is fully cooked and tender, remove from heat, transfer to a serving bowl, then add in your chopped parsley and lemon zest. Stir to mix and serve fresh.