Category: Food

As the air turns crisp and the leaves transform into a colorful autumn tapestry, there’s one place in Lincoln Park that locals and visitors alike flock to for the most comforting and authentic Chicago-style pizza experience—Rosati’s Pizza. With a deep history in Chicago and a recipe that has been perfected over generations, Rosati’s stands out as the ultimate destination to enjoy pizza this fall.

Why Rosati’s Pizza Lincoln Park is the Perfect Fall Destination

1. Authentic Chicago-Style Deep Dish

Rosati’s Lincoln Park offers the quintessential deep-dish pizza that embodies the rich flavors and textures synonymous with Chicago’s pizza heritage. Their deep-dish pies feature a buttery crust that cradles layers of gooey cheese, thick tomato sauce, and a selection of premium toppings. For those seeking the true taste of Chicago, Rosati’s is an experience that combines tradition and indulgence in every slice.

• Signature Flavors: The Rosati’s special combines Italian sausage, green peppers, and mushrooms—a warm, savory mix perfect for fall. Other options like the classic cheese or pepperoni offer a taste as authentic as the streets of Chicago.

2. Family-Friendly and Perfect for Gatherings

Fall is a season of gathering with friends and family, and Rosati’s is well-equipped to host both small gatherings and larger get-togethers. The cozy atmosphere, combined with the delicious aroma of freshly baked pizza, makes Rosati’s an ideal spot for an autumn gathering. And for those who prefer to celebrate at home, Rosati’s delivery and catering services bring the party to your doorstep, complete with pizzas, pastas, and other Italian specialties.

3. The Complete Fall Comfort Food Experience

Nothing says fall like comfort food, and Rosati’s menu goes beyond pizza to include warm, hearty dishes perfect for the season. Try their pasta trays and Italian beef sandwiches for a change of pace, or add a side of garlic bread and a fresh Caesar salad to round out the meal. These offerings allow guests to create a full Italian feast, with every dish prepared using quality ingredients and time-honored recipes.

Special Fall Pairings at Rosati’s

With the season’s flavors in mind, Rosati’s offers pizzas and sides that pair perfectly with fall-inspired beverages. Their classic cheese and sausage deep dish, for example, goes well with spiced apple cider or a dark ale, adding an extra layer of warmth to the meal.

The Rosati’s Tradition

Rosati’s has been a part of Chicago’s culinary landscape since 1964, and their Lincoln Park location carries on that legacy. Their dedication to authenticity, quality ingredients, and warm hospitality makes them a beloved fixture in the community. This fall, whether you’re new to the neighborhood or a long-time resident, Rosati’s Lincoln Park is the perfect place to immerse yourself in the comforting tastes of Chicago-style pizza.

Plan Your Fall Visit to Rosati’s Lincoln Park

If you’re looking for a satisfying way to celebrate the season, look no further than Rosati’s Pizza Lincoln Park. Between the welcoming atmosphere, delicious Chicago-style pizza, and the convenience of catering options for gatherings, Rosati’s truly embodies the spirit of fall. Visit them for a memorable pizza experience that captures the heart and flavor of Chicago.

There is nothing more comforting than this absolutely perfect chicken pot pie! A flaky pie crust filled with chicken, veggies, and tons of flavor is just what you need on a cold winter day, or any day. This is a classic recipe you will definitely want in your recipe book!

I am a huge fan of chicken pot pie. We ate it growing up and it always just hits the spot! It’s a wholesome meal in just one dish and it’s something that everyone loves. It’s kind of like the perfect casserole! If you want some other fun casserole recipes, you need to try this Overnight Breakfast Casserole, this yummy Taco Casserole, and this incredible Hashbrown Casserole.

Homemade Chicken Pot Pie

When I think of comfort food, I think of a homemade chicken pot pie! It’s everything I want in a meal. Lots of flavor, delicious veggies, and covered in a buttery flaky crust. What’s not to absolutely love?! I have a great pie crust recipe that I share in the recipe card, but this butter pie crust recipe is also one of my favorites. I think some people shy away from making chicken pot pie at home because they think it will take forever. Think again! This recipe takes 20 minutes to make and an hour to bake.

The inside of this chicken pot pie is so flavorful, and while it’s baking it becomes this perfectly creamy and gravy like mixture. You are seriously going to love it! The best part is, it’s the perfect meal all on it’s own. I definitely love it with some mashed potatoes and fresh vegetables like this chilled cucumber tomato salad. There is no right or wrong way to serve this chicken pot pie, it’s a classic that everyone will love.

Ingredients

This absolutely perfect chicken pot pie recipe is a total classic. These ingredients are simple, straight forward, and so tasty when they all come together. Fresh and quality ingredients will always taste best. I didn’t include this but you can make a simple egg wash or brush the top of the crust with heavy cream to help it brown nicely. You can find exact measurements below in the recipe card.

Chicken Pot Pie

Pie Crust: I absolutely love this homemade pie crust recipe, I think you will too! I like making extra and freezing some so that I can always pull some out of the freeer. A store bought pie crust will work too.Chicken Breast: You will want to either boil some chicken breast or roast it ahead of time. The chicken should be cooked and skinless for this recipe. You could use other parts of the chicken as well, the dark meat has lots of flavor.Butter: Butter makes everything better!Onion: Onions add a lot of flavor to the filling.Carrots: They get so soft and delicious!Celery: They have a nice light flavor and a great texture.Peas: This is optional. My picky eaters don’t like them but I love them!Flour: This will help the gravy get thick.Chicken Broth: This is what makes the filling so perfectly flavorful.Half and Half: This helps the sauce get nice and creamy.Lemon Juice: A little acid really brightens up the sauce and brings out all of the delicious flavors.

Seasonings

Dried Parsley Flakes: This has a milk sweet flavor. You could also use dried basil instead.Pepper: This adds extra flavor and a little heat.Nutmeg: This might be a surprising ingredient, but nutmeg has a warm earthy flavor that goes a long way in this dish!Dried Thyme: I absolutely love thyme, and it is the perfect herb for this dish.Chicken Boullion: This is where a lot of the flavor comes from, and you will add it to taste. I would start with one teaspoon and give it a taste to see if you want more or not.Salt: Salt helps to bring out all the flavors in this dish.

Chicken Pot Pie Recipe

Homemade chicken pot pie is actually really easy to make! You don’t have to do anything special, just cook the filling in a pan before baking it. You will cook the vegetables until they are aldente, because you are still cooking them in the oven for an hour afterward. Other than that, there is nothing to worry about with this recipe!

Prep Crust: Prepare the pie crust by rolling out one crust to place in the bottom of a deep dish 9″ pie dish. Make sure the crust is bigger than the pan dish so there is extra to create a pretty edge when you seal it.Cook Veggies: Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add the onion, carrots, and celery. Cook until soft and tender for about 5 minutes. Set aside.Make Roux: In a large stock pot, melt ¼ cup butter. Stir in the flour and whisk to make a roux. The mixture will look like a paste. This helps to thicken the fillingWhisk Liquids In: Slowly whisk in the chicken broth and milk.Add Seasonings: Add the lemon juice, salt, pepper, parsley, thyme, nutmeg, and chicken bouillon. Stir frequently until the mixture becomes thick.Stir in Veggies: Remove from the heat. Then stir in the cooked chicken pieces and veggie mixture.Taste: Taste and adjust the seasonings or add salt or chicken flavoring if needed.Add to Crust: Pour the mixture into the crust of the pie dish.Top with Crust: Roll the remaining pie crust over the top and then pinch the edges shut. Then cut slits in the top of the pie.Bake: Bake for 1 hour at 375 degrees Fahrenheit, or until golden brown.Cool and Enjoy: Allow to cool slightly and serve!

Tips for Making Chicken Pot Pie

This absolutely perfect chicken pot pie is one for the recipe book! It is a totally classic recipe, which means there is lots of room to play with the ingredients and the techniques. Try some of these alternative ingredients and substitutions to get the most out of this recipe!

Add to the Filling: This is a pretty classic chicken pot pie recipe, but that doesn’t mean you have to keep it that way! You can absolutely add whatever you think would go great in this dish. I think other veggies like mushrooms and potatoes would be incredible. You can also change how you cook the vegetables, like caramelizing the onions first. Yum!Use A Different Protein: You can literally use whatever cooked protein you want in a chicken pot pie. Beef, turkey, ham, and even short ribs are all great options. You can also choose to keep this dish vegetarian by leaving out the protein, or using mushrooms instead.Keep the Edges From Burning: When you are topping your chicken pot pie, make sure the edges of your crust are even or slightly below the center of the pie. You can pat the edges down if they get too tall. This will help to keep them from burning before the chicken pot pie is done. If they start to get too dark, you can cover the edges with aluminum foil.

Storing Leftovers

Chicken pot pie makes great leftovers! You can also freeze it to have a ready to go meal to pull out at any time. It is a great meal to make to feed your whole family.

In the Refrigerator: You can store your leftover chicken pot pie in an airtight container in the refrigerator for up to 5 days.To Reheat: You can totally reheat the whole thing in the microwave! The sauce doesn’t break and it tastes just as good as when you first made it! You can also reheat it in the oven at 300 until warm in the center.

Other Chicken Meals to TryChicken is a great choice of protein because it is inexpensive and filling. I love making it for my family! It can get a little boring to make it the same way all the time. Here are some of my favorite chicken recipes to keep dinner flavorful and fun!
DinnerHoney Butter Baked ChickenDinnerSkillet French Onion ChickenDinnerCreamy Lemon Parmesan ChickenDinnerAmazing Hoisin Chicken With Broccoli

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Chicken Pot Pie

There is nothing more comforting than this absolutely perfect chicken pot pie! A flaky pie crust filled with chicken, veggies, and tons of flavor is just what you need on a cold winter day, or any day. This is a classic recipe you will definitely want in your recipe book!

Course DinnerCuisine AmericanKeyword chicken pot pie

Prep Time 20 minutesCook Time 1 hourTotal Time 1 hour 20 minutes

Servings 8
Calories 337kcal
Author Alyssa Rivers

Ingredients1 store-bought pie crust, or homemade pie crust3 cups boneless skinless chicken breast, cooked and chopped2 tablespoons butter1/2 onion, chopped3 large carrots, peeled and sliced2 large celery stalks, chopped3/4 cup frozen peas1 tablespoon dried parsley flakes1/4 cup butter 1/2 cup flour2 cups chicken broth1 cup half and half, or milk1 teaspoon lemon juice1/2 teaspoon salt, to taste1/2 teaspoon pepper1/8 teaspoon nutmeg1/2 teaspoon dried thyme1-2 teaspoons chicken bouillon flavoring, to desired taste
InstructionsPrepare the pie crust by rolling out one crust to place in the bottom of a deep dish 9″ pie dish. Make sure the crust is bigger than the pan dish so there is extra to create a pretty edge when you seal it.Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add the onion, carrots, and celery. Cook until soft and tender for about 5 minutes. Set aside.In a large stock pot, melt ¼ cup butter. Stir in the flour and whisk to make a roux. The mixture will look like a paste. This helps to thicken the fillingSlowly whisk in the chicken broth and milk. Add the lemon juice, salt, pepper, parsley, thyme, nutmeg, and chicken bouillon. Stir frequently until the mixture becomes thick. Remove from the heat. Stir in the cooked chicken pieces and veggie mixture. Taste and adjust the seasonings or add salt or chicken flavoring if needed.Pour the mixture into the crust of the pie dish.Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.Bake for 1 hour at 375 degrees Fahrenheit, or until golden brown.Allow to cool slightly and serve!

Notes 
 
NutritionServing: 1slice | Calories: 337kcal | Carbohydrates: 23g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 683mg | Potassium: 434mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5052IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 2mg

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Provoleta is a traditional Argentine dish made from melted provolone cheese served in a hot skillet. It has a gooey, melted texture with a rich and salty flavor that is perfect for dipping with crusty bread. I’ve added pesto and tomatoes for an extra pop of bubbling flavor. This is one dip you don’t want to miss!

Is there anything better than a cheesy dip? They’re one of my favorite appetizers! You have to try this asiago dip, queso blanco, and three-cheese spinach artichoke dip next. Pair it with some homemade crostini for the most satisfying appetizer.

Argentina Provoleta

If you’ve never tried provoleta before, prepare to meet your new favorite appetizer. Provoleta is a classic Argentine dish that has been around for generations. Made from melted provolone cheese, this dish is the epitome of comfort food and is sure to satisfy your cheesy cravings! Provoleta can be made in many different ways. You’ll commonly see it topped with things like chimichurri sauce and fresh herbs. I’m serving mine today with grape tomatoes and homemade pesto for a pop of earthy flavor and sweet acidity!

Serve provoleta as an appetizer or main dish, straight from the oven to the table in a sizzling hot skillet. It’s perfect for dipping with crusty bread (crostini or flatbread is perfect!) and is sure to be a hit at any gathering with friends and family. Whether you’re looking for a quick and easy meal or a fun and delicious appetizer, provoleta is the way to go! Trust me, everyone is going to love it. I mean, it’s melted cheese- how could you not?

Ingredients Needed

This ingredient list is just how I like it, short and sweet! Provoleta is so easy to make, and the simple ingredients are the best! It’s a knockout appetizer that won’t break the bank. Check out the recipe card below for all measurements!

Provolone Cheese: Since this is the main focus of the dish, you’ll want to use a high-quality provolone. I used thick-cut slices.Italian Seasoning: Italian seasoning is something I always have on hand and adds the best pop of flavor to any dish. It’s my favorite blend of basil, oregano, rosemary, marjoran, and thyme. (Try making your own blend using my recipe here!) Dried herbs are a must! You can also use fresh chopped herbs for extra flavor. Fresh oregano and parsley are great choices!Pesto: Use your favorite brand or make your own from scratch! It’s super easy and tastes incredible. (I have great recipes for both traditional pesto and creamy pesto!)Grape Tomatoes: These are the perfect size for topping your provoleta with. These get so soft and juicy when broiled, it’s the best!Crostini: (Optional) for dipping! You can also use your favorite crackers, chips, or a sliced baguette. There are so many different options!

How to Make Provoleta

Making this provoleta recipe is so simple and easy! All you need is a cast iron skillet, provolone cheese, and a few toppings. Then you pop everything in the oven and let it broil until it reaches gooey, bubbly goodness. This has quickly become one of my favorite recipes and I know you’ll love it just as much! It’s so good, you won’t be able to get enough.

Preheat Oven, Add Cheese to Skillet: Preheat the oven to 400 degrees Fahrenheit. Then add the sliced cheese to a small cast-iron pan. Sprinkle with Italian seasoning.Add Toppings and Sauces: Top with pesto and grape tomatoes.Bake: Bake for 15 minutes or until cheese has completely melted and cherry tomatoes blister.Broil: Then broil the top for 1-2 minutes so it turns brown and bubbly.Enjoy: Serve immediately with crostini or your favorite crusty bread!

More Tasty Toppings

Provoleta is so easy to customize. Get creative and add your favorite toppings! Red pepper flakes, fresh minced garlic, or a drizzle of red wine vinegar or extra-virgin olive oil are all great options.

How Long Does Provoleta Last?

Provoleta should be served immediately after broiling. If not eaten right away, the cheese will start to harden and lose its melty texture. It’s not recommended to store leftover provoleta as it is best enjoyed fresh!

More Amazing Cheesy DipsHere are a few more delicious cheesy dips to try out! You can never go wrong with cheese fondue. Grab your favorite crackers and get snacking!
Dressings, Sauces, and DipsSuper Easy Beer Cheese DipAmericanBaked Cream Cheese Salsa Dip (In a Bread Bowl)Dressings, Sauces, and DipsEasy and Awesome Pimento DipDressings, Sauces, and DipsWhite Spinach Queso

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Provoleta

Provoleta is a traditional Argentine dish made from melted provolone cheese served in a hot skillet. It has a gooey, melted texture with a rich and salty flavor that is perfect for dipping with crusty bread. I’ve added pesto and tomatoes for an extra pop of bubbling flavor. This is one dip you don’t want to miss!

Course AppetizerCuisine ArgentinaKeyword argentina provoleta, provoleta, provoleta recipe

Prep Time 5 minutesCook Time 17 minutesTotal Time 22 minutes

Servings 4
Calories 163kcal
Author Alyssa Rivers

Ingredients1 1/2 inch thick slice provolone cheese1 teaspoon Italian seasoning1/4 cup pesto1/4 cup grape tomatoescrostini for serving
InstructionsPreheat the oven to 400 degrees Fahrenheit. Add the slice of cheese to a 6 inch skillet. Sprinkle with Italian seasoning.Top with pesto and grape tomatoes.Bake for 15 minutes or until cheese has completely melted and cherry tomatoes blister.Broil the top for 1-2 minutes until brown and bubbly.Serve immediately with crostini.

NutritionCalories: 163kcal | Carbohydrates: 3g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 353mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 649IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 0.4mg

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Show your sweetheart how much you care with these adorable Valentine’s Day cookies! Conversation heart cookies are fun and nostalgic and are customizable with sweet and silly messages. They are delicious, easy to make, and totally unforgettable!

Don’t you just love an excuse to bake cookies? I seriously make some for every holiday and special occasion because they are a crowd pleaser, and they travel really well. I also don’t know anyone who doesn’t like ANY kind of cookie, so they really are the best dessert to bring with you. If you love cookies, then you are going to have to try these super easy and delicious No-Bake Cookies, these show stopping Meringue Cookies, and these flavorful White Chocolate Oreo Cookies.

Valentine’s Day Sugar Cookies

I’m pretty sure we all grew up with those chalky little heart Valentine’s Day candies right?! They were kind of flavorless, yet everyone always had them at the holiday because they have cute little messages on them. Well, get ready to fall in love with these cookies. They are actually delicious (so people will be so excited to eat them) and they can have personalized and adorable messages on them! They are seriously the ultimate Valentine’s day treat!

If you really want to spoil your special someone, you can make these cookies along with some cheesecake stuffed strawberries and these really easy to make red velvet brownies. If you are not confident in your piping skills and think this recipe might end in disaster, don’t worry! This is the perfect sugar cookie recipe that is still shaped like a heart and will win over your Valentine. It’s really the thought that counts right? That’s why I love these thoughtful cookies that you can write your thoughts onto!

Ingredients

There are two different groups of ingredients, one for the Valentine’s day sugar cookies and the other is for the icing. If you have never made royal icing before, I share all my tips in the recipe and some extras in the tip box! You will also need a heart-shaped cookie cutter, I like these ones. You can use a ziploc bag for the pastry bag if you need to, but I would recommend a piping tip. I talk more about that in the tip box below. You can find exact measurements below in the recipe card.

Sugar Cookie Ingredients

Flour: I used all purpose flour for this recipe.Salt: A little salt helps to balance the sweet flavors.Baking Powder: This helps the cookies rise.Butter: If your ingredients are at room temperature then they will mix together more smoothly. Granulated Sugar: Granulated sugar will make this recipe sweet.Egg Yolks: This makes the cookie bind together really well and gives it the perfect texture.Sour Cream: It’s amazing! A little sour flavor really makes this cookie taste incredible, and not too sweet. Vanilla Extract: This will enhance the flavors of the sweet ingredients.Lemon Extract: This adds a fresh and bright flavor that you are going to love! You could add fresh lemon juice and zest instead.

Royal Icing

Powdered Sugar: Powdered sugar dissolves really smoothly and makes the frosting taste delicious and sweet.Meringue Powder: This will help the frosting set up to the right stiffness. You can use gelatin or cream of tartar instead, they all do the same thing. However, you will need to use a different amount, so make sure to look up the conversion before substituting.Water: Room temperature is best to help all of the ingredients combine.Gel Food Coloring: You get to choose! I like to use pastel colors, so I don’t add as much coloring. The gel works best because it doesn’t change the consistency of the frosting. Don’t use too much coloring or it will make your frosting taste bitter.

Valentine’s Day Cookies Recipe

Get ready for your new Valentine’s Day cookie tradition! This seriously is one of my new favorite things. Everyone fell in love with the cookies right away because they not only look adorable and really thoughtful, they are also super delicious! This just might be the best sugar cookie recipe I’ve made! There is nothing tricky to this recipe, it’s going to turn out great!

Make the Sugar Cookie

Prep: Preheat the oven to 350 degrees fahrenheit and line 2-3 cookie sheets with parchment paper.Whisk Dry Ingredients: In a medium bowl whisk together the flour, salt and baking powder. Set aside.Beat Butter and Sugar: In another medium bowl beat together the butter and sugar for 2-3 minutes until light and fluffy. Add the egg yolks, sour cream and extracts and mix until just combined.Add Dry to Wet: Add the dry ingredients to the wet and mix until just barely full combined.Roll and Shape: This recipe does not require any chilling time for the cookie dough, so you’re ready to roll out your cookies! Split the dough into 2-3 pieces and roll them one at a time on a lightly floured surface until they are ¼ inch thick. Use a heart cookie cutter to cut out your cookies. Press the scraps together and set aside to rest for about 5 minutes. Reroll the scraps and cut more cookies until you have used up all the dough. I used a 3-inch heart and was able to get 18 cookies.Bake: Place the cookies on the parchment lined cookie sheets leaving 1 ½ inches between them. Bake for 6-8 minutes, rotating the pan at the 4 minute mark. I find this gives the cookies an even bake. The edges will be just set and the cookies will be very light in color and should have very minimal coloring underneath them.Cool and Frost: Let the Valentine’s Day cookies cool on the pan for 2 minutes for the shape to set before transferring to a cooling rack. You can now store them, or frost them once they have had time to cool.

Make the Royal Icing

Mix: Using an electric mixer with the whisk attachment, mix the powdered sugar and meringue powder together on low.Add water: Add 4-5 tablespoons of water and mix together on high speed for about 1 minute. The icing should be pretty stiff. Add additional water 1 tablespoon at a time until the icing is about the consistency of soft serve ice cream and forms soft peaks. Reserve ⅓ cup, roughly, of icing and cover tightly with plastic wrap. This will be for the lettering on the cookies.Add Color: With the remaining icing, add additional water 1-2 teaspoons at a time until when the whisk is raised the icing drips back into the bowl and the lines of icing take about 10 seconds to melt back into the icing. This is the thin icing that will be used to fill, or flood, your cookies. Separate into small bowls and tint the icing your chosen colors, I chose to use a pastel color pallet of pink, blue, yellow, and purple. Color the reserved stiff frosting red or black for lettering. Now you are ready to ice your Valentine’s Day cookies.

Valentine’s Day Cookie Decorating

Fill Bag: When ready to ice your Valentine’s day cookies, fill your piping bags with the icing colors and tie off the ends to prevent the icing from overflowing out the top of the bags. Avoid filing them more than ½-⅔ full. Snip the end of the bag just barely, leaving a very small hole to pipe from.Line and Flood: Use light pressure to trace the outside of the heart, not letting the tip of the bag touch the cookie unless it’s to start or stop piping. Once the outline has been piped, use stronger pressure to fill the center of the cookie. It doesn’t have to be perfect, use a toothpick or a scribe tool to swirl the icing around until all the holes are filled. Let it set and the icing will melt into itself and smooth out. Set aside and let it crust over, at least an hour.Add Lettering: Snip the very end of the bag of the stiffer frosting for the lettering. Once the base icing has formed a crust, pipe your chosen words onto the cookies. Let the cookies sit overnight or 24 hours to fully dry. They should be uncovered at room temperature. Once the icing is completely dry the cookies can be stacked and stored in an airtight container for up to 7 days.

Piping Tips for Valentine’s Day Cookies

You don’t have to be a pro at piping to end up with super cute Valentine’s Day cookies. If you haven’t ever piped a cookie before, these tips are for you! I will share some of my secrets to help you get the perfect cookies every time.

Piping Tip: For these cookies you can either use a very small piping tip, a #1, #1.5, or #2, or you can use a piping bag with the very end snipped off. If you use just a piping bag, snip the very tiniest amount off and test by squeezing a little icing out. If it’s not big enough, cut another tiny bit off the bag until you get the right size. It should be small enough to make a clean line and not curl around the tip of the bag, but not wide enough to pool out of the bag on its own. It’s always best to start very small and work up instead of cutting big and having to get another bag.How to Pipe: Avoid piping right on the edge of the cookie. Once you fill the center with icing, if the outline is piped too close to the edge, the icing can spill over the side of the cookie. If you have never watched anyone ice a cookie with royal icing, now is the time to hop on Youtube for some really helpful tips!

Tips for Making Valentine’s Day Cookies

These Valentine’s Day cookies are more than adorable, they are super tasty too! The sugar cookie bottom is so tasty, and the royal icing can be whatever flavor you like. Here are some more tips to help you when you go to bake them.

Don’t Overbake: Don’t over bake the cookies. They should have minimal coloring on the bottom and the tops will be just barely matte. Flavor the Icing: Add what flavoring you would like to the icing, just be aware that if the flavoring has any color it will change the color of it. Keep Icing From Drying Out: Royal icing likes to start drying and forms a crust very quickly. When you are not using a bowl or piping bag, use damp paper towels and plastic wrap to cover them. Wrap bowls in plastic wrap between use and cover the tips of piping bags with a damp paper towel to prevent them from crusting over between using different colors. Let Icing Fully dry: Let the iced cookies sit out overnight to allow the icing to fully set before serving them. Don’t cover them with plastic wrap or place them in a covered container, otherwise the icing will take much longer to set. The icing prevents the cookie from drying out.

Storing Leftovers

These Valentine’s Day cookies are great for making ahead! They last about a week before they get too dry to eat, and they taste just as yummy. Here are some tips for storing your leftovers.

On the Counter: Once the icing is completely dry the cookies can be stacked and stored in an airtight container for up to 7 days.In the Freezer: Unfrosted cookies can be stored in an airtight container in the freezer for up to 3 months. Let them thaw completely before icing. Storing Icing: Leftover icing can be stored in an airtight container at room temperature for up to 2 weeks. Mix well before using.

Other Valentines Day RecipesLet your sweet tooth shine this Valentine’s Day! There is no better way to spoil your sweetheart than with delicious homemade and thoughtful treats. All of these recipes are super yummy and easy to make. You will definitely wow your Valentine with any of these recipes!
Valentine’s DaySweetheart Valentine’s BuddiesDessertsStrawberry BrowniesDessertsRed Velvet CheesecakeDessertsStrawberry Cake Mix Cookies (3 ingredients!)

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Valentine’s Day Cookies

Show your sweetheart how much you care with these adorable Valentine’s Day cookies! Conversation heart cookies are fun and nostalgic and are customizable with sweet and silly messages. They are delicious, easy to make, and totally unforgettable!

Course DessertCuisine AmericanKeyword brown butter sugar cookies bars, valentine’s day, valentine’s day dessert recipe, Valentines day cookies

Prep Time 30 minutesCook Time 8 minutesDecorating Time 1 hourTotal Time 1 hour 38 minutes

Servings 18 Cookies
Calories 243kcal
Author Alyssa Rivers

Ingredients2 cups all purpose flour½ teaspoon salt½ teaspoon baking powder½ cup unsalted butter softened2/3 cup granulated sugar2 egg yolks2 tablespoons sour cream1 ½ tablespoon vanilla extract1 teaspoon lemon extract optionalRoyal Icing4 cups powdered sugar sifted3 tablespoons meringue powder9-12 tablespoons water room temperaturegel food coloring
InstructionsPreheat the oven to 350 degrees fahrenheit and line 2-3 cookie sheets with parchment paper.In a medium bowl whisk together the flour, salt and baking powder. Set aside.In another medium bowl beat together the butter and sugar for 2-3 minutes until light and fluffy. Add the egg yolks, sour cream and extracts and mix until just combined.Add the dry ingredients to the wet and mix until just barely full combined.This recipe does not require any chilling time, so you’re ready to roll out your cookies! Split the dough into 2-3 pieces and roll them one at a time on a lightly floured surface until they are ¼ inch thick. Use a heart cookie cutter to cut out your cookies. Press the scraps together and set aside to rest for about 5 minutes. Reroll the scraps and cut more cookies until all the dough has been used. I used a 3-inch heart and was able to get 18 cookies.Place the cookies on the parchment lined cookie sheets leaving 1 ½ inches between them. Bake for 6-8 minutes, rotating the pan at the 4 minute mark. I find this gives the cookies an even bake. The edges will be just set and the cookies will be very light in color and should have very minimal coloring underneath them.Let the cookies cool on the pan for 2 minutes for the shape to set before transferring to a cooling rack. Frost once they are cooled or store in an airtight container until you are ready to frost them.Royal IcingUsing an electric mixer with the whisk attachment, mix the powdered sugar and meringue powder together on low.Add 4-5 tablespoons of water and mix together on high speed for about 1 minute. The icing should be pretty stiff. Add additional water 1 tablespoon at a time until the icing is about the consistency of soft serve ice cream and forms soft peaks. Reserve ⅓ cup, roughly, of icing and cover tightly with plastic wrap. This will be for the lettering on the cookies.With the remaining icing, add additional water 1-2 teaspoons at a time until when the whisk is raised the icing drips back into the bowl and the lines of icing take about 10 seconds to melt back into the icing. This is the thin icing that will be used to fill, or flood, your cookies. Separate into small bowls and tint the icing your chosen colors, I chose to use a pastel color pallet. Color the reserved stiff frosting red or black for lettering.When ready to ice, fill your piping bags with the icing colors and tie off the ends to prevent the icing from overflowing out the top of the bags. Avoid filing them more than ½-⅔ full. Snip the end of the bag just barely, leaving a very small hole to pipe from.Use light pressure to trace the outside of the heart, not letting the tip of the bag touch the cookie unless it’s to start or stop piping. Once the outline has been piped, use stronger pressure to fill the center of the cookie. It doesn’t have to be perfect, use a toothpick or a scribe tool to swirl the icing around until all the holes are filled. Let it set and the icing will melt into itself and smooth out. Set aside and let it crust over, at least an hour.Snip the very end of the bag of the stiffer frosting for the lettering. Once the base icing has formed a crust, pipe your chosen words onto the cookies. Let the cookies sit overnight or 24 hours to fully dry. They should be uncovered at room temperature. Once the icing is completely dry the cookies can be stacked and stored in an airtight container for up to 7 days.

NutritionCalories: 243kcal | Carbohydrates: 45g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 77mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 195IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg

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Meatloaf is a classic comfort food that is loved by the whole family! This recipe for crockpot meatloaf is easy to prepare, and using your slow cooker allows the flavors to blend together for a delicious meal.

If you love meatloaf then you have to try out some more of my easy and delicious meals that are perfect for a busy weeknight dinner. Some of my favorites are this Meatloaf Sandwich, this delicious Glazed Meatloaf, and these yummy Meatloaf Meatballs!

Crockpot Meatloaf Recipe

Meatloaf is a classic comfort food that is easy to make and so versatile! It’s a great option for a budget-friendly, easy-to-clean meal that your family will go crazy over! I love that I can throw it in the crockpot, let it cook all day and dinner is ready to go. It’s a lifesaver for busy days! This is definitely my new go-to meatloaf recipe.

Since this crockpot meatloaf is the kind of thing you can set and forget, you can use the extra time to make some easy sides to go with it! Mashed potatoes are an absolute must. Add in some delicious homemade rolls and a leafy green salad and you have a meal that will become a go-to for any busy night!

Ingredients in Crockpot Meatloaf

This recipe for crockpot meatloaf is perfect for a cozy weeknight dinner! The combo of the savory beef, sweet glaze, and tangy balsamic vinegar creates a delicious blend of flavors that is sure to please your taste buds! Check out the recipe card at the bottom of the post for measurements.

Ground Beef: I always get beef that is no leaner than 85 percent. The higher fat content helps the meatloaf stay moist! If you want a healthier version of crockpot meatloaf, you can also swap out the beef for ground turkey. Keep in mind, though, turkey tends to dry out more easily so you’ll want to add more liquids in order for it to turn out nice and moist.Onion: The onions add a sweet and savory flavor to the meatloaf and also help to bind the ingredients together. Parsley: Parsley adds a fresh and herby flavor to the meatloaf and also adds a pop of color!Italian Bread Crumbs: Using Italian-style breadcrumbs adds a subtle flavor to the meatloaf. You can even make your own breadcrumbs using this recipe. Milk: The milk helps to make the meatloaf moist and tender.Worcestershire Sauce: This sauce adds a savory and slightly tangy flavor to the meatloaf.Eggs: The eggs help to bind the ingredients together.Garlic Powder: The garlic adds such a delicious savory flavor to the dish! Kosher Salt: Salt is used to enhance the flavors in the recipe. Pepper: Pepper is used to add subtle spiciness (but don’t worry, no heat!)Ketchup: Ketchup is used as a glaze for the meatloaf. Balsamic Vinegar: This adds a tangy and slightly sweet flavor to the glaze. Brown Sugar: This adds a sweetness to the glaze.

How to Make Meatloaf in the Slow Cooker

The best part about this meal is that the crockpot does most of the work, leaving you with plenty of time to relax and enjoy your meal with the rest of your family!

Line: Line the inside of a crockpot with foil. Spray the foil with non-stick cooking spray.Combine and Mix: In a large bowl combine beef, onion, parsley, Italian breadcrumbs, milk, Worcestershire sauce, eggs, garlic powder, salt, and pepper. Use your hands to mix until combined being careful not to overmix. Shape the Meatloaf: Using your hands, shape the meatloaf into a large oval and place it on top of the foil in the crockpot.Whisk the Glaze: In a small bowl whisk together ketchup, vinegar, and brown sugar. Brush half of the mixture on the top of the meatloaf. Save the other half for later.Cook: Cook on low for 6 hours, or on high for 3 hours. Bake until the beef is cooked throughout and reaches 160 degrees Fahrenheit. Top with Glaze: When finished cooking, top it with the remaining glaze.Slice and Serve: Serve sliced, with remaining glaze sauce served on the side for drizzling.

What is the Secret to Moist Meatloaf?

There are a few things you can do to ensure that your meatloaf doesn’t turn out dry:

Use Meat with a Higher Fat Content: Using ground beef with a higher fat content helps keep the meatloaf moist and flavorful while it cooks. Don’t Overmix: Overmixing the ingredients can cause the proteins in the beef to break down, resulting in a dry and tough meatloaf. Add Moisture to the Recipe: Adding ingredients like milk, eggs, or even some grated vegetables can help to add moisture to the meatloaf.Don’t Skip the Glaze: Brushing a glaze or sauce on top of the meatloaf while it cooks can help to add moisture and flavor to the meatloaf.Check the Temperature: Meatloaf should be cooked to an internal temperature of 160 degrees Fahrenheit. Cooking it for too long or at too high a temperature can cause the meat to dry out.Let it Rest: Letting the meatloaf rest for a few minutes before slicing lets all the liquids soak into the meatloaf to make sure it doesn’t dry out.

Storing Leftovers

Crockpot meatloaf will last for up to 3-4 days in the fridge and up to 2-3 months in the freezer. Here’s how you can store it! Psst- it makes fantastic leftovers! Heat it up for a delicious, easy meal.

In the Refrigerator: Let your meatloaf cool down to room temperature before storing it. This helps to prevent any bacteria from growing. Wrap the meatloaf in plastic wrap and place in an airtight container or a zip-top bag. It should stay nice and fresh for 3-4 days.In the Freezer: If you want to keep your meatloaf for longer, wrap it tightly in plastic wrap and then in foil. Label it with the date and store it in the freezer for up to 2-3 months. Thaw in the fridge before reheating.Reheating: You can easily reheat your crockpot meatloaf in the microwave for a minute or two, or in the oven for about 15 minutes at 350 degrees Fahrenheit.

Side to Go with MeatloafIf you want to make this meal even more delicious then you have to pair it with some yummy sides! All of these side dishes would be amazing with this crockpot meatloaf. The whole family will be hooked!
Side DishesGarlic Butter String BeansSide DishesSuper Easy Crockpot Mashed PotatoesSaladsCopycat Olive Garden SaladSide DishesRoasted Brown Butter Honey Garlic Carrots

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Crockpot Meatloaf

Meatloaf is a classic comfort food that is loved by the whole family! This recipe for crockpot meatloaf is easy to prepare, and using your slow cooker allows the flavors to blend together for a delicious meal.

Course DinnerCuisine AmericanKeyword crockpot meatloaf, meatloaf in the crockpot, meatloaf in the slow cooker

Prep Time 10 minutesCook Time 3 hoursTotal Time 3 hours 10 minutes

Servings 8
Calories 396kcal
Author Alyssa Rivers

IngredientsMeatloaf2 pounds ground beef no leaner than 85%1/2 onion, chopped3 tablespoons fresh parsley, chopped3/4 cup Italian bread crumbs1/2 cup milk1 tablespoon Worcestershire sauce2 eggs1 teaspoon garlic powder1 teaspoon Kosher salt1/2 teaspoon pepperGlaze1/2 cup ketchup2 tablespoons balsamic vinegar3 tablespoons brown sugar
InstructionsLine the inside of a crockpot with foil. Spray the foil with non-stick cooking spray.In a large bowl combine beef, onion, parsley, Italian breadcrumbs, milk, Worcestershire sauce, eggs, garlic powder, salt, and pepper. Use your hands to mix until combined being careful not to overmix. Using your hands, shape the meatloaf into a large oval and place it on top of the foil in the crockpot.In a small bowl whisk together ketchup, vinegar, and brown sugar. Brush half of the mixture on the top of the meatloaf. Save the other half for later.Cook on low for 6 hours, or on high for 3 hours. Bake until the beef is cooked throughout and reaches 160 degrees Fahrenheit. When finished cooking, top it with the remaining glaze.Serve sliced, with remaining glaze sauce served on the side for drizzling.

NutritionServing: 1slice | Calories: 396kcal | Carbohydrates: 19g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 705mg | Potassium: 455mg | Fiber: 1g | Sugar: 10g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 3mg

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Mushroom Risotto is soft short-grained rice that is cooked in broth with flavorful button mushrooms and sweet peas. The flavor combination is incredible and it’s the perfect side dish for any protein!

This classic Italian recipe can be served as main dish or a side paired with a hearty meat. This is a comfort meal that is planned and prepared with you in mind! Slow Cooker Italian Chicken and Potatoes, some delicious Creamy Tomato Italian Parmesan Chicken or this filling and flavorful Classic Italian Wedding Soup are some of our favorite classic Italian meals to try.

Mushroom Risotto

I needed something light, comforting and manageable for the week and I knew Mushroom Risotto had to be made! It is a dish that can be warmed up quickly and taste good every day. It has simple ingredients and when combined all together adds this comforting and oh-so-good meal that makes your day go even better! This Mushroom Risotto is perfect for making ahead for your busy week or enjoying it right off the stove top.

I am all about making life simple. With life so busy all the time with the kids activities and endless errands to run, quick and easy meals, like this mushroom risotto and my favorite lemon garlic chicken to go with it are my savior! This is a quick and easy meal that my kids can warm up quick after school or pack along as a lunch. Check out my healthy meals round up and slow cooker dinner recipes for more great quick and easy meal ideas.

Ingredients

Even though this list looks long, the ingredients for mushroom risotto are really simple! Most of them are herbs or things that you already have on hand. This dish is so flavorful and easy to make, I know you are going to love it as much as my family does! The measurements are listed below in the recipe card.

Chicken or Vegetable Broth: Either will work, they add flavor and it is what you cook the rice in.Extra-Virgin Olive Oil: Has a nice soft flavor and cooks well.Onion: Finely chopped.Butter: To cook veggies.Garlic Cloves: Minced.Button Mushrooms: It’s a European and North American mushroom with tons of nutrients and packed with flavor.Fresh Thyme: Earthy flavor perfect for this dish.Salt and Pepper: Just a pinch.Arborio Rice: The best rice to use! I have other tips for choosing rice below in the tip box.White Wine: Use your favorite, I talk more about the wine below in the tip box.Fresh Parmesan Cheese: Makes this so creamy and flavorful!Frozen Peas: You could use fresh instead.Fresh Parsley: For garnish and extra flavor.

Mushroom Risotto Recipe

This mushroom risotto is a very simple recipe and you are going to love how it turns out! The hardest part is cooking the rice the perfect amount of time so that it isn’t hard, but it doesn’t get mushy. You will be able to tell when it starts to get close, this is a recipe you don’t want to walk away from. It only takes 35 minutes, and you will be so in love with the flavor!

Warm Broth: Start by warming the chicken broth.  Either in a large bowl in the microwave or in a medium saucepan over medium heat bring to a simmer.Cook Onion and Mushroom: In a large pot heat the olive oil.  Add the onion and cook until tender.  Add 1 tbsp butter, garlic, mushrooms and thyme.  Cook until the mushrooms have softened and are tender.  Then season with salt and pepper.  Remove and set aside on a plate.Add Rice: Melt the remaining 1 tbsp butter and add the arborio rice.  Stirring on medium heat, cook the grains until the are lightly brown and start to toast about 2 minutes. Then add the wine and cook until the wine has absorbed.  Add Broth: Add one cup of broth at a time to the rice and stir frequently until the rice absorbs the liquid.  Continue to add one cup of broth and allow the rice to absorb after each addition.  Stir often and cook until the risotto is al dente and not mushy.  You may not need all of the broth.  Add Veggies: Add the mushrooms, parmesan, and peas back to the rice and stir.  Garnish with fresh parsley.  Serve while warm. 

Tips for Making Mushroom Risotto

I love how mushroom risotto can taste different in so many ways! The brands you use, the rice you choose, and the wine you decide on are all going to change the flavor of the dish. The best part about cooking is you get to decide how you like it best. Here are some tips for choosing ingredients.

Best Rice to Use: The best northern Italian dish, risotto is elegant and simple, but there are a few tricks to getting it right. First, always use Italian short- grain rice like arborio or vialone; nothing else will do as a substitute for best results.Best Wine: Mushroom risotto will make most wines taste delicious, but some will be amazing. In general, it’s especially good with earthier reds, like Pinot Noir or Nebbiolo, or fuller-bodied whites, like lightly oaked Chardonnay or Pinot Gris. It is always best to choose a wine that you enjoy and use that type of wine in the recipe.Leave the Wine Out: Yes! You Can Make Risotto Without Wine. The good news is you can definitely make risotto without wine. White grape juice: Use white grape juice as a substitute when adding sweetness or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice. Chicken or vegetable stock: Substitute stock for white wine when you want to add depth of flavor to a dish.Using Red Wine: Some recipes get pretty specific about the kind of wine they want you to use: an oaky chardonnay in this reduction sauce, a hearty Italian red for that braise. All wines will chemically behave in the same way, so there’s no danger that a recipe won’t work if you use a red instead of a white or vice versa.

Storing Leftovers

Mushroom risotto makes great leftovers, and is also a great recipe to make ahead of time. It reheats really well and is just as delicious reheated.

In the Refrigerator: You can store your leftovers in the refrigerator in an airtight container or in a shallow baking pan covered with foil for up to 4 days. To Reheat: Preheat the oven to 300 degrees. Place risotto in a shallow baking pan covered with foil and let it get warm, but make sure not to let it cook again.

More Yummy Rice DishesI love rice! It is a great way to switch up your dinner menu without adding a lot of extra work. These rice dishes are simple, delicious, and easy to make into a well rounded nutritious meal that doesn’t take all night to prepare. You have to try all of them!
DinnerEasy Sausage and Rice CasseroleDinnerBetter Than Takeout Fried Rice RecipesDinnerOne Pot Creamy Parmesan Chicken with Mushroom RiceSide DishesCheesy Zucchini Rice

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Mushroom Risotto

Mushroom Risotto is soft short-grained rice that is cooked in broth with flavorful button mushrooms and sweet peas. The flavor combination is incredible and it’s the perfect side dish for any protein!

Course Side DishCuisine ItalianKeyword mushroom risotto, rice dishes

Prep Time 5 minutesCook Time 30 minutesTotal Time 35 minutes

Servings 4 people
Calories 786kcal
Author Alyssa Rivers

Ingredients6-8 c. chicken or vegetable broth1 tbsp. extra-virgin olive oil1 onion finely chopped2 tbsp. butter divided2 cloves garlic minced16 oz. button mushrooms sliced1 tbsp fresh thyme stems removed and mincedsalt and pepper2 cups arborio rice1/2 c. white wine1 c. Fresh Parmesan Cheese grated3/4 c. frozen peas thawed2 tbsp. chopped fresh parsley
InstructionsStart by warming the chicken broth.  Either in a large bowl in the microwave or in a medium saucepan over medium heat bring to a simmer.In a large pot heat the olive oil.  Add the onion and cook until tender.  Add 1 tbsp butter, garlic, mushrooms and thyme.  Cook until the mushrooms have softened and are tender.  Season with salt and pepper.  Remove and set aside on a plate.Melt the remaining 1 tbsp butter and add the arborio rice.  Stirring on medium heat, cook the grains until the are lightly brown and start to toast about 2 minutes.  Add the wine and cook until the wine has absorbed.  Add one cup of broth at a time to the rice and stir frequently until the rice absorbs the liquid.  Continue to add one cup of broth and allow the rice to absorb after each addition.  Stir often and cook until the risotto is al dente and not mushy.  You may not need all of the broth.  Add the mushrooms, parmesan, and peas back to the rice and stir.  Garnish with fresh parsley.  Serve while warm. 

NotesUpdated Feb 2023
Originally Posted May 2019
NutritionCalories: 786kcal | Carbohydrates: 98g | Protein: 34g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 2430mg | Potassium: 682mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2448IU | Vitamin C: 33mg | Calcium: 743mg | Iron: 7mg

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King cake is a colorful and festive dessert for Mardi Gras celebrations! With its gorgeous swirl of purple, green and gold icing, this sweet and soft cake is a treat for both the eyes and the taste buds. Whether you’re a seasoned king cake aficionado or a newcomer to this sugary delight, there’s no denying its irresistible charm!

With Mardi Gras just around the corner, here are a few more must-try recipes inspired by New Orleans cuisine: homemade beignets, gumbo, and jambalaya! You’ve got to try them all!

What is King Cake?

If you’ve never heard of it before, King Cake has a rich history dating back to the ancient celebrations of the Epiphany in Europe. Originating in France, it’s now a staple dessert for Mardi Gras celebrations in New Orleans! Although it’s called cake, this dessert is more similar to a braided sweet bread like babka!

King cake is soft, sweet, and sure to be your new favorite Mardi Gras recipe. The bread has a brown sugar cinnamon filling with added pecans. It’s absolutely to die for! Top it off with a simple glaze, colored sugar, and you have a dessert that’s both festive and delicious on your hands!

Why is There a Plastic Baby in King Cake?

You may be asking yourself, why is there a baby in the cake? Here’s why! The tradition of placing a small plastic baby in the cake originated in Europe and was then brought to New Orleans by French settlers. The baby symbolizes good luck and prosperity for the person who finds it in their slice. It is said that whoever finds the baby has to host the next Mardi Gras celebration. This tradition is so fun and makes king cake even more exciting to eat! It’s a great way to spread good luck and joy among friends and family during your Mardi Gras festivities!

Everything You’ll Need

The great thing about this king cake recipe is that it uses super simple ingredients. In fact, as long as you have some sanding sugar on hand, you likely have everything else to whip up this festive dessert! Looking for measurements? They can all be found in the recipe card below.

Dough

Warm Milk: Warm milk helps activate the yeast, allowing the king cake dough to rise and become fluffy!Instant Dry Yeast: This ingredient is essential for making the dough rise.Granulated Sugar: Adds sweetness to the dough and also helps feed the yeast.Unsalted Butter: You can’t go wrong with butter! It adds rich flavor and moisture to the bread.Eggs: Bind everything together.Salt: Acts as a flavor enhancer!Flour: Make sure you use flour with a low protein content. This will make sure your bread turns out nice and soft! I used all-purpose flour and it turned out perfectly.

Filling

Brown Sugar: Adds a deeper sweetness.Ground Cinnamon: The perfect match for brown sugar! It adds the perfect warm spice.Melted Butter: Makes the king cake filling smooth and rich.Chopped Pecans: I love adding chopped pecans because of their tasty flavor and texture! Chopped walnuts or sliced almonds will also work.

Glaze

Powdered Sugar: Adds sweetness and gives the glaze a smooth texture.Water: For adjusting the consistency.Vanilla: Adds an extra pop of flavor. I recommend using pure vanilla extract here!Colored Sugar: For the green, purple, and yellow topping.

How to Make King Cake

Now, I know this is a pretty lengthy list of instructions, but king cake is a lot easier to make than you’d think! I’ve broken the steps up into 3 simple sections.

Making the Dough

Activate Yeast: In the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.Mix in Wet Ingredients: Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.Mix in Dry Ingredients: Add 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.Continue to Mix: Increase the speed to a medium-high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.Proof: Remove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.

Preparing the Filling, Baking

Combine Ingredients: While your king cake dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.Roll Out Dough: Once your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.Add Filling: Spread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls.Braid Together: Lay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.Proof: Place the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.Preheat Oven: While your cake proofs, preheat your oven to 375 degrees Fahrenheit.Bake: Once the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the king cake to cool completely before glazing.

Adding the Glaze

Add Plastic Baby: Before glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.Prepare Glaze Mixture: In a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.Find the Baby: Make sure to have everyone inspect their cuts of cake to find the baby before eating!

Tips and Tricks

King cake is pretty straightforward to make, but here are a few extra tips! You’ll want to make this bread for Mardi Gras every year, it’s too good!

Use Warm Milk: The warm milk helps activate the yeast, allowing the king cake dough to rise and become fluffy.Roll Out Dough Evenly: When rolling out the dough, try to make it as even as possible so that the cake bakes evenly.Add Filling Carefully: When adding the cinnamon sugar filling, try to spread it evenly without tearing the dough.Let the Cake Cool Before Icing: Allow your king cake to cool completely before putting the icing over the top, or the icing will melt and run off the cake.

Storing Leftovers

King Cake can last up to a week when stored properly! Here’s how to keep your King Cake fresh and delicious:

At Room Temperature: Store your King Cake in a cool, dry place at room temperature in an airtight container. Avoid storing it in a hot, humid area as this can cause the cake to become dry and spoil quickly.In the Refrigerator: If you don’t plan to eat the cake within a few days, you can store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container.Reheating: For that freshly-baked effect, simply wrap your king cake in foil and place in a 300 degree Fahrenheit oven for 10-15 minutes, or until heated through.

More New Orleans RecipesCajun recipes are some of my favorites! Here are a few more tasty meals to serve with your king cake for Mardi Gras! The whole family will love them. They have the absolute best flavor!
DinnerShrimp BoilDinnerCajun Shrimp and Sausage Veggie SkewersDinnerGrilled Cajun Garlic Butter Lobster TailsDinnerCajun Garlic Shrimp and Grits

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King Cake

King cake is a colorful and festive dessert for Mardi Gras celebrations! With its gorgeous swirl of purple, green and gold icing, this sweet and soft cake is a treat for both the eyes and the taste buds. Whether you’re a seasoned king cake aficionado or a newcomer to this sugary delight, there’s no denying its irresistible charm!

Course DessertCuisine American, New OrleansKeyword king cake recipe

Prep Time 30 minutesCook Time 30 minutesProofing time 1 hour 30 minutesTotal Time 2 hours 30 minutes

Servings 12 People
Calories 517kcal
Author Alyssa Rivers

IngredientsDough1 cup milk warm1 packet instant dry yeast 2 ½ teaspoons½ cup granulated sugar divided⅓ cup unsalted butter melted2 eggs room temperature1 ½ teaspoons salt4-5 cups all purpose flourFilling1 cup brown sugar packed1 tablespoon ground cinnamon½ cup melted butter¾ cup chopped pecansGlaze2 cups powdered sugar4 tablespoons water1 teaspoon vanillaColored sugar for the top green purple and yellow
InstructionsDoughIn the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.Add 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.Increase the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.Remove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.FillingWhile your dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.Once your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.Spread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls. Once your filled strips are ready you will braid them togetherLay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.Place the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.While your cake proofs, preheat your oven to 375 degrees fahrenheit.Once the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the cake to cool completely before glazing.GlazeBefore glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.In a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.Make sure to have everyone inspect their cuts of cake to find the baby before eating!

NutritionCalories: 517kcal | Carbohydrates: 81g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 377mg | Potassium: 145mg | Fiber: 2g | Sugar: 47g | Vitamin A: 472IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 2mg

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Juicy and succulent Steak Diane is the perfect dinner for any occasion. Diane refers to the delicious cream sauce made that includes mustard, Worcestershire sauce, and Cognac. The steak is flattened and seared in butter, and couldn’t be more flavorful!

At my house, a steak dinner is a real treat that we can all look forward to. It’s everyone’s favorite and always what they ask for on their birthdays and other special occasions. If your family is the same way, you have to try this super easy Juicy Air Fryer Steak, this delicious Skillet Salisbury Steak, and this divine New York Steak.

What is Steak Diane?

Steak diane is a beef dish that is served with a mushroom cognac sauce that is typically flambeed. The sauce has heavy cream, mustard, and broth to give it lots of depth of flavor. There are no flames needed to get a great flavor in this sauce! It really hits the spot, and the whole family loves it too! The best part is, it’s almost a complete meal all on it’s own. I like to add some grilled asparagus or air fryer broccoli for an extra veggie. This dish is of course AMAZING served with some mashed potatoes too!

Sometimes I just really crave a good steak! Sometimes its as simple as some slow cooker beef tips, and other times I want a full on prime rib. The latter is usually just for special occasions! Sometimes, I want a dinner that feels and tastes just as expensive as a prime rib dinner, but for half the cost. This steak diane recipe is the perfect solution! It’s a delicious, tender, and flavorful piece of meat smothered in a yummy creamy mushroom sauce. You tenderize the steak, then make a delicious mushroom and cream sauce in the same pan that you cook the meat. It blends all the flavors together for a delicious balanced flavor.

Ingredients

The traditional steak diane recipe doesn’t include mushrooms. I really like including them because they add a lot of rich and hearty flavor to the sauce. You could also include garlic, it does the same thing for the sauce. This dish would also be delicious garnished with fresh parsley and chives. Make this recipe your own! You can find the exact measurements below in the recipe card.

Olive Oil: I prefer to cook my steaks in olive oil, but you can use your favorite cooking oil here.Butter: This adds a lot of flavor to the steak and helps them get a nice color.Beef Tenderloin Steaks: The quality of the meat will make a difference. I would get a nice piece of meat but it doesn’t have to be the most expensive since you will be tenderizing it.Shallot: This adds tons of flavor to the sauce.Button Mushrooms: I prefer button mushrooms for this sauce, but you could use pretty much any kind of mushroom.Cognac or Brandy: It is traditional to add cognac to the sauce. You could substitute brandy or broth if you don’t want to add any alcohol.Beef Broth: Beef broth adds extra flavor and liquid to the sauce which makes it the perfect consistency.Heavy Cream: This is what makes the sauce so thick and creamy. It really makes a huge difference! Worcestershire Sauce: It’s sweet, sour, and spicy, and perfect in the sauce!Dijon Mustard: It’s tangy and sharp and keeps the sauce really flavorful.Dried Italian Seasonings: I like to make my own blend for the freshest flavors, you can find the recipe here.Kosher Salt and Cracked Black Pepper: To taste!

Steak Diane Recipe

Don’t be fooled by the number of steps in this steak diane recipe, it is all really easy! First, you will pound the meat until it is about 1 inch thick. This will keep it really tender and help it all cook evenly. You sear the steaks in the pan, and then make the sauce in the same pan. This gets all of those delicious flavors into the sauce. Add your steaks back in to finish warming and you have the most amazing dinner!

Cook Steak

Pound: Pound the steaks down to 1-inch thickness with a kitchen mallet then season both sides of each steak with salt and pepper.Cook Steak: Heat the butter and oil in a large skillet over medium-high heat. Add the steaks to the skillet and cook for about 4-5 minutes on each side. Then cook to the desired doneness. Medium-rare steak is cooked to 135 degrees Fahrenheit, but you can cook it longer if you like it more well done. Transfer the cooked steaks to a plate and then tent with foil. Now you will make the sauce for steak diane.

Make Sauce

Cook Mushrooms: In the same skillet cook the sliced mushrooms for 3-5 minutes, or until softened. Then remove from the skillet and set aside.Saute Shallot: Again, in the same skillet sauté the shallot over medium heat for 1-2 minutes, until softened. Add additional olive oil if needed.Add Cognac: Add the cognac and cook for 1 minute until the alcohol is almost evaporated. Then use a spatula to scrape any browned bits from the bottom of the skillet. You can substitute the alcohol with beef broth if you prefer to leave it out.Add Broth: Stir in the beef broth and bring to a boil over high heat. Cook until thickened, about 2 minutes.Add Ingredients: Stir in the cream, dijon mustard, and Worcestershire sauce. Cook for 2-3 minutes.Add Mushrooms: Add the cooked mushrooms back into the sauce.Season: Season with dried Italian seasonings, salt, and pepper.Add Steaks: Return the steaks to the sauce in the skillet. Spoon the sauce over the steaks and heat through until warm.Season: Season with additional salt and pepper if needed. Garnish with fresh herbs and enjoy!

Tips for Making Steak Diane

This simple steak diane recipe is so fun to make! There are so many different ways to make it, you don’t have to stick to just what I do. You can change the recipe to fit your taste buds! Here are some tips for making steak diane.

Grilling the Steaks: You could grill the steaks if you didn’t want to cook it all in the pan. You can just make the sauce separately and add it on top after the steak is done cooking.Without Mushrooms: I know some of us have picky eaters. You don’t have to add the mushrooms if you don’t think they will work for you. The sauce is still incredibly flavorful without it.Leave out the Cognac: If you don’t want to use alcohol while cooking, you could just add extra broth instead. The traditional recipe calls for veal demiglace, which you would be able to find at a specialty store or local butcher. That will add all the flavor you are looking for.

Storing Leftovers

This steak diane sauce just gets more flavorful over time. When you reheat it you will want to do it slowly so that you don’t break the sauce or overcook the meat. Here is how to store leftovers.

In the Refrigerator: You can store your steak diane in the refrigerator in an airtight container for up to 4 days.

Other Easy Dinner RecipesDinner doesn’t have to take hours! In fact, it doesn’t even have to take a whole hour. I have kids and a really busy schedule, so I’ve spent a lot of time figuring out easy delicious recipes that the whole family will love. Here are a few of my favorites that I think you are going to love!
DinnerGarlic Chicken Stir FryDinnerInstant Pot Lemon Garlic ChickenDinnerOne Pot Beef StroganoffBeefKorean Ground Beef Stir Fry

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Steak Diane
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Juicy and succulent Steak Diane is the perfect dinner for any occasion. Diane refers to the delicious cream sauce made that includes mustard, Worcestershire sauce, and Cognac. The steak is flattened and seared in butter, and couldn’t be more flavorful!

Course DinnerCuisine AmericanKeyword steak diane, steak dinner, steak recipes

Prep Time 10 minutesCook Time 15 minutesTotal Time 25 minutes

Servings 4 people
Calories 332kcal
Author Alyssa Rivers

Ingredients2 tablespoons olive oil1 tablespoon butter(4) 4 ounce beef tenderloin steaks, pounded to 1-inch thick1 shallot, minced2 cups button mushrooms, sliced1/2 cup cognac or brandy1 cup beef broth3/4 cup heavy cream1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard1 teaspoon dried Italian seasoningsKosher salt and cracked black pepper, to taste
InstructionsPound the steaks down to 1-inch thickness with a kitchen mallet then season both sides of each steak with salt and pepper.Heat the butter and oil in a large skillet over medium-high heat. Add the steaks to the skillet and cook for about 4-5 minutes on each side. Cook to the desired doneness. Medium-rare steak is cooked to 135 degrees Fahrenheit, but you can cook it longer if you like it more well done. Transfer the cooked steaks to a plate and tent with foil.In the same skillet cook the sliced mushrooms for 3-5 minutes, or until softened. Remove from the skillet and set aside.Again, in the same skillet sauté the shallot over medium heat for 1-2 minutes, until softened. Add additional olive oil if needed.Add the cognac and cook for 1 minute until the alcohol is almost evaporated. Use a spatula to scrape any browned bits from the bottom of the skillet. You can substitute the alcohol with beef broth if you prefer to leave it out.Stir in the beef broth and bring to a boil over high heat. Cook until thickened, about 2 minutes.Stir in the cream, dijon mustard, and Worcestershire sauce. Cook for 2-3 minutes.Add the cooked mushrooms back into the sauce.Season with dried Italian seasonings, salt, and pepper.Return the steaks to the sauce in the skillet. Spoon the sauce over the steaks and heat through until warm.Season with additional salt and pepper if needed. Garnish with fresh herbs and enjoy!

NutritionCalories: 332kcal | Carbohydrates: 5g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 295mg | Potassium: 274mg | Fiber: 1g | Sugar: 3g | Vitamin A: 754IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg

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These easy-to-make crab cakes are filled with thick chunks of crab meat mixed together with creamy mayonnaise and sweet red bell pepper, topped off with a kick of red pepper flakes. The BEST crab cake recipe you will ever use!

These are perfect for a quick dinner, appetizer or snack! If you love seafood as much as I do try this Cajun Popcorn Shrimp, Grilled Lemon Garlic Scallops or Walnut Crusted Maple Salmon.

Best Crab Cake recipe

Since you guys have been loving these salmon croquettes so much I decided to make for you the best crab cakes that you will ever eat! These seriously are SO good and simple to make. The best part, is my kids eat them not knowing they’re made with crab! The whole family will love these crab cakes. They work great as an appetizer, side dish or served as a quick snack. Whenever I make them, my family can’t get enough of their crispy texture and savory flavor.

Not only are they absolutely delicious, but these crab cakes are so quick and easy to make as well! If you’re ever in a pinch and need to make an appetizer that everyone will love, this is definitely the recipe to try! Everyone will be raving after the first bite. Serve them up with homemade tartar sauce or chipotle mayo for some kick. Don’t blame me if these homemade crab cakes become a new obsession!

What You Need to Make Crab Cakes

Combine all the ingredients together for a quick bowlful of flavor! The best thing about these crab cakes is that you probably have everything to make them in your pantry right now. This makes them so easy to whip up! Check out the recipe card below for exact measurements.

Crab Meat: Works best if it’s in lump form.Mayonnaise: Sticks everything together making a creamy and soft texture!Panko: Creates a light, crunchy breading. You can also use homemade breadcrumbs. Find my full recipe here!Flour: Helps hold everything together and will give the cakes a crispy crunch on the outside.Egg: Binds all the ingredients together.Green Onion: Adds a sweet but savory flavor and hint of texture.Red Bell Pepper: Adds fresh flavor and a bit of crunch.Worcestershire Sauce: Helps to balance out flavors.Cajun Seasoning: Adds a pop of spicy Southern flavor!Lemon: Citrus complements the flavor of these crab cakes perfectly.Vegetable Oil: This will help cook them to a crisp, golden brown.

How to Make Crab Cakes

It only takes 2 steps to whip up these homemade crab cakes. 2 steps!! They’re so easy but taste like they came from your favorite seafood restaurant!

Preparing the Filling: In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, Cajun seasoning, and lemon juice. Mix together and shape into patties.Cooking the Cakes: In a large saucepan add the oil and then heat to medium-high. Add the patties to the pan and then fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.

Tips and Tricks

Making homemade crab cakes is a simple and delicious way to enjoy the fresh flavor of crab meat. With just a few basic ingredients and some easy-to-follow steps, you can customize your crab cakes to preference and create the perfect dish every time!

Which Crab Meat to Use: I recommend fresh, refrigerated, lump crane meat.Smaller Crab Cakes: For smaller cakes, divide the mixture into smaller 1 to 2 inch size circles. For mini crab cakes, divide into even smaller pieces, about 1 to 2 tablespoons for each cake. Bake at the same oven temperature. The bake time is shorter for these smaller sizes, so keep an eye on them. You’ll know the crab cakes are done when the tops and edges are lightly browned.Cooked Crab Cakes: According to the USDA’s official website, seafood is cooked through and safe to eat when the internal temperature reaches 145 degrees F.Baking Crab Cakes: If you don’t want to pan fry your crab cakes, you can also cook them in the oven! Bake for 10 minutes at 400 degrees Fahrenheit flipping once halfway through. They’re done cooking when the outsides turn a nice golden brown color.

Storing Leftovers

Storing crab cakes for later is super easy and convenient. This makes them the perfect make-ahead meal for busy weeknights! Simply place the cooked cakes in an airtight container and store them in the refrigerator for up to 4 days or in the freezer for 2-3 months. When you’re ready to enjoy them, simply reheat them in the oven or on the stovetop until they are hot and crispy.

In the Refrigerator: Crab cakes are best kept in the refrigerator once they have been cooked. It is best to store them in an airtight container for 3-4 days.In the Freezer: Follow the instructions on how to prepare the crab cakes. Once ready to bake you can freeze the pre-made crab cakes in a Ziploc bag. Lay flat in the freezer for up to 1 month. If you are wanting to cook them before freezing, cook them and let cool. Once cooled, freeze them in a Ziploc bag and lay flat in the freezer for up to 3 months. Thaw before reheating for best results.Reheating: When ready to serve the cakes, cook over medium-high heat to warm up. You can also use an oven to bake them at 350 degrees F for 12 to 15 minutes or until warmed through. If they are frozen, add a few extra minutes of cooking time.

More Delicious AppetizersAppetizers are the best part of any get-together. Not sure what to make for your next party? I’ve got you covered! All of these recipes are super easy to make and SO delicious. They’re any seafood-lover’s dream! Their big flavor will have all of your guests hooked. See my full list of appetizers here!
DinnerHoney Garlic Butter ScallopsAppetizersShrimp Zucchini BoatsDressings, Sauces, and DipsInsanely Delicious Hot Crab DipAppetizersCopycat Bang Bang Shrimp

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The Easiest Crab Cakes
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These easy-to-make crab cakes are filled with thick chunks of crab meat mixed together with creamy mayonnaise and sweet red bell pepper, topped off with a kick of red pepper flakes. The BEST crab cake recipe you will ever use!

Course Appetizer, Side Dish, SnackCuisine American, Caribbean, MediterraneanKeyword crab, crab cake recipe, crab cakes, homemade crab cakes

Prep Time 10 minutesCook Time 5 minutesTotal Time 15 minutes

Servings 8 crab cakes
Calories 198kcal
Author Alyssa Rivers

Ingredients1 pound lump crabmeat1/4 cup mayonnaise1/2 cup Panko1/4 cup flour1 egg2 Tablespoons green onion sliced1/2 red bell pepper finely diced1 Tablespoon Worcestershire sauce1 Tablespoon cajunjuice of half lemon1/4 cup vegetable oil for frying
InstructionsIn a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, Cajun seasoning, and lemon juice. Mix together and shape into patties.In a large saucepan, add the oil and heat to medium-high. Add the patties and fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.

NotesOriginally posted on December 29, 2019
Updated February 1, 2023
NutritionCalories: 198kcal | Carbohydrates: 7g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 576mg | Potassium: 183mg | Fiber: 1g | Sugar: 1g | Vitamin A: 722IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg

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