These Buffalo Chicken Balls are crispy on the outside, cheesy on the inside, and packed with delicious Buffalo flavor! They’re the ultimate crowd-pleasing appetizer for game days, parties, and holiday gatherings. Serve them warm with ranch or blue cheese dressing for dipping, and watch them disappear fast!

Buffalo Chicken Balls are simple to make, can be cooked in the air fryer or deep-fried until golden and crispy, and are perfect for sharing with family and friends. No matter the occasion, these cheesy bites are sure to be a hit!

Hosting a party or game-day gathering? Find more easy appetizers and crowd-pleasing recipes here.

BUFFALO CHICKEN BALLS

These delicious balls combine everything you love about Buffalo chicken in one cheesy, crispy appetizer. Shredded chicken is mixed with Frank’s RedHot sauce, black pepper, freshly grated mozzarella cheese, softened cream cheese, and green onion. The mixture is shaped into balls, coated in flour, beaten eggs, and panko breadcrumbs, then cooked until golden brown.

Cook them in the air fryer for a convenient option or deep-fry them for a crispy, golden coating. Serve them warm with your favorite dipping sauce for a delicious appetizer everyone will love!

Find my expert tips on how to make the best Buffalo Chicken Balls below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love These Buffalo Chicken Balls

Cheesy & Flavorful: Shredded chicken, mozzarella, and cream cheese make these bites rich, cheesy, and delicious, while Frank’s RedHot adds that classic Buffalo flavor.

Two Cooking Options: Make them in the air fryer or deep-fry them, depending on your preference.

Perfect for Sharing: These bite-size appetizers are great for parties, holiday gatherings, potlucks, and family get-togethers.

Ingredients

• 3 ½ cups cooked, finely shredded chicken breast
• ⅓ cup Frank’s RedHot sauce
• 1 teaspoon black pepper
• 16 ounces freshly grated mozzarella cheese
• 3 ounces cream cheese, softened
• ¼ cup chopped green onion
• ¾ cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs

Instructions

Add the shredded chicken, Frank’s RedHot sauce, black pepper, mozzarella cheese, softened cream cheese, and chopped green onion to a large bowl. Gently mix until everything is combined. Form the chicken mixture into 2-inch balls and set aside.

Place the flour, beaten eggs, and panko breadcrumbs into three separate medium-sized bowls.

Take one chicken ball and coat it in the flour, shaking off any excess. Next, dip it into the beaten eggs, making sure it’s fully coated. Allow any excess egg to drip off before rolling the ball in the panko breadcrumbs. Make sure the entire ball is coated, gently pressing the breadcrumbs into the sides. Repeat with the remaining chicken balls.

To Air Fry:

Preheat the air fryer to 380°F. Line the air fryer basket with a liner or foil approved for your air fryer to catch any drippings.

Arrange the chicken balls in the basket without overcrowding. Air fry in batches for 8 to 10 minutes, or until golden brown and heated through.

To Deep-Fry:

Heat oil to 350°F in a suitable pot or deep fryer.

Carefully add the chicken balls in batches, avoiding overcrowding. Fry, turning as needed, until golden brown on all sides and heated through. Remove the chicken balls from the oil and place them on a paper towel-lined plate to drain excess grease.

Serve the warm Buffalo Chicken Balls with ranch dressing or blue cheese dressing for dipping. Enjoy!

Servings

Makes 18 Buffalo Chicken Balls.

Storage

Store leftover Buffalo Chicken Balls in an airtight container in the refrigerator for up to 3 to 4 days.

To reheat, place them in the air fryer at 350°F until heated through and crispy again.

Holly’s Tips for the Best Buffalo Chicken Balls

Use Cooked, Shredded Chicken: This recipe is a great way to use leftover cooked chicken or rotisserie chicken. Just remove any skin and shred the meat before measuring.

Shred the Chicken very finely: This helps the chicken mix evenly with the other ingredients, making the Buffalo Chicken Balls easier to shape and helping them hold together better. Larger chunks of chicken can make the balls more difficult to form and cause them to fall apart.

Use Freshly Grated Mozzarella: Freshly grated mozzarella mixes beautifully into the chicken filling and gives these appetizers their delicious cheesy center. Avoid pre-shredded cheese as they don’t melt as well or taste as great as freshly grated cheese.

Soften the Cream Cheese: Let the cream cheese soften before mixing it with the other ingredients. This makes it easier to combine everything evenly.

Coat Each Ball Thoroughly: Make sure each chicken ball is fully coated in flour, egg, and panko breadcrumbs. Gently press the breadcrumbs onto the surface to help them stick.

Don’t Overcrowd the Air Fryer: Cook the chicken balls in batches, leaving enough room for the hot air to circulate. This helps the coating brown evenly.

Serve Them Warm: These Buffalo Chicken Balls are best served warm with ranch or blue cheese dressing for dipping.

Frequently Asked Questions

Can I make Buffalo Chicken Balls in the air fryer? Yes! Air frying is a convenient way to cook these appetizers. Preheat your air fryer to 380°F and cook the chicken balls for 8 to 10 minutes, or until golden brown and heated through. Cook in batches for the best results.

Can I deep-fry Buffalo Chicken Balls instead? Absolutely! Heat the oil to 350°F and fry the chicken balls in batches until golden brown on all sides and heated through. Drain them on a paper towel-lined plate before serving.

Can I use rotisserie chicken? Yes! Rotisserie chicken is a great shortcut for this recipe. Remove the skin, shred the chicken, and measure out 3 ½ cups for the recipe.

What dipping sauce goes best with Buffalo Chicken Balls? Ranch dressing and blue cheese dressing are both delicious choices. Serve one or both on the side so everyone can choose their favorite.

Can I make Buffalo Chicken Balls ahead of time? You can prepare the chicken mixture and shape the balls ahead of time, then refrigerate them until you’re ready to bread and cook them. For food safety, keep the chicken mixture refrigerated at 40°F or below and cook within 1 to 2 days. For the crispiest coating, bread them shortly before cooking.

Why are my Buffalo Chicken Balls falling apart? Make sure the chicken mixture is well combined and the balls are firmly shaped before breading. If the mixture feels too loose to hold its shape, you can add a little more cream cheese to bind the mixture together.

Similar Recipes

Love easy appetizers? Try my Italian Grinder Sliders for another crowd-pleasing snack.

Craving more Buffalo chicken flavor? These Buffalo Chicken Taquitos are another delicious option.

Looking for more recipes to share? Don’t miss my Stuffed Pizza Rolls, Sheet Pan Chicken Nachos, and French Onion Dip!

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Buffalo Chicken Balls

Buffalo Chicken Balls are loaded with shredded chicken, spicy Frank's RedHot sauce, gooey mozzarella cheese, and cream cheese, all coated in crispy panko breadcrumbs and cooked until golden brown!

Prep Time 45 minutes minutes

Servings 18 balls

Ingredients

• 3 ½ cups cooked, shredded chicken breast
• ⅓ cup Frank's RedHot sauce
• 1 teaspoon black pepper
• 16 ounces freshly grated mozzarella cheese
• 3 ounces cream cheese softened
• ¼ cup chopped green onion
• ¾ cup all-purpose flour
• 3 large eggs beaten
• 2 cups panko breadcrumbs

Instructions

• Add the shredded chicken, Frank's RedHot sauce, black pepper, mozzarella cheese, softened cream cheese, and chopped green onion to a large bowl. Gently mix until everything is combined.
• Form the chicken mixture into 2-inch balls and set aside. You should get around 18 balls total.
• Place the flour, beaten eggs, and panko breadcrumbs into three separate medium-sized bowls.
• Take one chicken ball and coat it in the flour, shaking off any excess. Next, dip it into the beaten eggs, making sure it’s fully coated. Allow any excess egg to drip off before rolling the ball in the panko breadcrumbs. Make sure the entire ball is coated, gently pressing the breadcrumbs into the sides. Repeat with the remaining chicken balls.

To Air Fry:

• Preheat the air fryer to 380°F. Line the air fryer basket with a liner or foil approved for your air fryer to catch any drippings.
• Arrange the chicken balls in the basket without overcrowding. Air fry in batches for 8 to 10 minutes, or until golden brown and heated through.

To Deep-Fry

• Heat oil to 350°F in a suitable pot or deep fryer.
• Carefully add the chicken balls in batches, avoiding overcrowding. Fry, turning as needed, until golden brown on all sides and heated through. Remove the chicken balls from the oil and place them on a paper towel-lined plate to drain excess grease.
• Serve the warm Buffalo Chicken Balls with ranch dressing or blue cheese dressing for dipping. Enjoy!

The post Buffalo Chicken Balls appeared first on Life In The Lofthouse.

If you love a classic Italian grinder sandwich, you’re going to love these easy Italian Grinder Sliders. They take all the delicious flavors of a deli-style grinder and turn them into a warm, cheesy slider!

The best part of these sliders is the grinder topping! A creamy Parmesan dressing is tossed with crisp shredded iceberg lettuce, tangy banana peppers, and thinly sliced red onion. It’s spooned over the warm meat and cheese just before serving, giving every bite that classic Italian grinder flavor and irresistible crunch.

These easy sliders are perfect for game days, parties, family gatherings, lunch, or a weeknight dinner. They come together with simple deli ingredients and are ready in under 40 minutes. They’re cheesy, savory, buttery, and guaranteed to disappear fast!

ITALIAN GRINDER SLIDERS

These Italian Grinder Sliders take everything you love about a classic Italian grinder and turn it into an easy, shareable meal. Hawaiian rolls are layered with Genoa salami, deli turkey, pepperoni, and provolone cheese before being topped with a savory garlic butter and baked until the cheese is perfectly melted.

While the sliders bake, the grinder topping comes together with mayonnaise, red wine vinegar, Italian seasoning, Parmesan cheese, crisp iceberg lettuce, banana peppers, and red onion. The creamy, tangy topping is spooned over the warm meat and cheese just before serving for the perfect finishing touch.

Find my expert tips on how to make the best Italian Grinder Sliders below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love These Easy Italian Grinder Sliders

Classic Italian Grinder Flavor: All the savory meats, melted cheese, tangy peppers, and creamy grinder topping you love in one delicious slider.

Easy to Make: Simple deli ingredients come together quickly for an easy meal or party appetizer.

Perfect For Sharing: Great for game days, parties, potlucks, family gatherings, lunches, and easy dinners.

Ingredients

• 12 King’s Hawaiian rolls (or any good quality dinner rolls)
• 8 slices Genoa salami
• 6 slices deli turkey
• 12 slices deli pepperoni
• 8 slices provolone cheese

Garlic Butter Topping

• 5 Tablespoons salted butter, melted
• 1 teaspoon garlic powder
• 1/2 Tablespoon chopped parsley
• ½ teaspoon red pepper flakes, optional

Grinder Topping

• ⅓ cup mayonnaise
• 2 Tablespoons red wine vinegar
• ⅓ cup freshly grated Parmesan cheese
• ½ teaspoon Italian seasoning
• 3 cups iceberg lettuce, finely shredded
• ½ cup banana peppers, chopped, plus 2 tablespoons of the juice
• ¼ cup red onion, thinly sliced

Instructions

Preheat the oven to 350°F.

Slice the Hawaiian rolls in half horizontally, keeping the rolls connected if possible. Place the bottom half of the rolls into a 9×13-inch baking dish.

Layer the salami, turkey, provolone cheese, and pepperoni evenly over the rolls. Place the top half of the rolls back on.

For the Garlic Butter Topping

In a small bowl, combine the melted butter, garlic powder, parsley, and red pepper flakes, if using. Stir until well combined, then generously brush the garlic butter over the tops of the rolls.

Cover the baking dish with foil and bake for 20 minutes, or until the cheese is melted and the sliders are heated through.

For the Grinder Topping

While the sliders are baking, prepare the grinder topping. In a large bowl, combine the mayonnaise, red wine vinegar, Italian seasoning, banana pepper juice, and Parmesan cheese. Whisk until smooth. Taste and adjust the seasoning, if desired.

Add the shredded iceberg lettuce, chopped banana peppers, and sliced red onion to the dressing. Toss until the vegetables are evenly coated.

Remove the sliders from the oven and carefully lift off the top buns. Spoon the grinder topping evenly over the meat and melted cheese. Replace the top buns, slice into individual sliders, and serve immediately. Enjoy!

Servings

Yields 12 sliders (Serves 6)

Storage

These sliders are best enjoyed immediately, just like a classic Italian grinder from a deli. If you plan to save leftovers, keep the grinder topping separate from the baked sliders. Adding the topping before storing will cause the lettuce to wilt and can make the sliders soggy.

Store the baked sliders and grinder topping separately in airtight containers in the refrigerator. Reheat the sliders and assemble with fresh grinder topping just before serving.

Holly’s Tips for the Best Italian Grinder Sliders

Use Soft Dinner Rolls: King’s Hawaiian rolls are my favorite for these sliders because they’re soft, slightly sweet, and pair perfectly with the savory Italian meats and tangy grinder topping.

Don’t Skip the Foil: Covering the sliders while they bake helps the cheese melt evenly and keeps the rolls from becoming too toasted before the filling is heated through.

Use Fresh Parmesan: Freshly grated Parmesan melts into the grinder dressing and gives it much better flavor than pre-shredded Parmesan.

Shred the Lettuce Finely: Finely shredded iceberg lettuce makes the grinder topping easier to spoon over the sliders and gives every bite the perfect amount of crunch.

Add the Grinder Topping Just Before Serving: For the best texture, wait until the sliders are ready to serve before adding the grinder topping. This keeps the lettuce crisp and the rolls from becoming soggy.

Adjust the Heat: The red pepper flakes are optional, but I love the little kick they add to the garlic butter. Add more or less depending on how spicy you like your sliders.

Frequently Asked Questions

Can I make Italian Grinder Sliders ahead of time? Yes! You can assemble and bake the sliders ahead of time, but wait to prepare and add the grinder topping until just before serving. Store the topping separately so the lettuce stays crisp and the sliders don’t become soggy.

Can I use a different type of roll? Absolutely. King’s Hawaiian rolls are my favorite because they’re soft and slightly sweet, but any good quality, soft dinner rolls or slider buns will work.

Can I use different meats or cheese? Definitely! You can swap the turkey for ham or add other Italian deli meats such as capicola. Provolone is classic, but mozzarella or an Italian cheese blend would also be delicious.

Can I make these sliders without the grinder topping? You can, but the grinder topping is what gives these sliders their signature flavor! The creamy, tangy dressing, crisp lettuce, banana peppers, and red onion add a delicious contrast to the warm, cheesy meat filling.

How do I store leftover Italian Grinder Sliders? Store the baked sliders and grinder topping separately in the refrigerator. Reheat the sliders and add fresh grinder topping just before serving. This prevents the lettuce from wilting and the rolls from becoming soggy.

Can I make the grinder topping ahead of time? Yes! The grinder topping can be prepared ahead of time and stored covered in the refrigerator. For the best texture, give it a quick stir before spooning it over the warm sliders.

Similar Recipes

Love easy sliders? Try my Ham and Cheese Sliders for another delicious, cheesy favorite.

Looking for more party food? These Bacon Cheeseburger Sliders and Cheesesteak Sliders are always a hit.

Craving more Italian-inspired flavors? Don’t miss my Italian Sub Salad and Tuscan Pasta Salad!

Have You Made These Italian Grinder Sliders?

Leave a review below, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse #ItalianGrinderSliders #LifeInTheLofthouse

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Italian Grinder Sliders

Italian Grinder Sliders are loaded with salami, turkey, pepperoni, and melty provolone on soft Hawaiian rolls, finished with creamy grinder salad and a buttery garlic topping!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 12 King's Hawaiian rolls (or any good quality dinner rolls)
• 8 slices Genoa salami
• 6 slices deli turkey
• 12 slices deli pepperoni
• 8 slices provolone cheese

Garlic Butter Topping

• 5 Tablespoons salted butter melted
• 1 teaspoon garlic powder
• 1/2 Tablespoon chopped parsley
• 1/2 teaspoon red pepper flakes optional

Grinder Topping

• 1/3 cup mayonnaise
• 2 Tablespoons red wine vinegar
• 1/3 cup freshly grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 3 cups finely shredded iceberg lettuce
• 1/2 cup banana peppers chopped (plus 2 Tablespoons of the juice)
• 1/4 cup thinly sliced red onion

Instructions

• Preheat the oven to 350°F. Slice the Hawaiian rolls in half horizontally, keeping the rolls connected if possible. Place the bottom half of the rolls into a 9×13-inch baking dish.
• Layer the salami, turkey, provolone cheese, and pepperoni evenly over the rolls. Place the top half of the rolls back on.

For the Garlic Butter Topping

• In a small bowl, combine the melted butter, garlic powder, parsley, and red pepper flakes, if using. Stir until well combined, then generously brush the garlic butter over the tops of the rolls.
• Cover the baking dish with foil and bake for 20 minutes, or until the cheese is melted and the sliders are heated through.

For the Grinder Topping

• While the sliders are baking, prepare the grinder topping. In a large bowl, combine the mayonnaise, red wine vinegar, Italian seasoning, banana pepper juice, and Parmesan cheese. Whisk until smooth. Taste and adjust the seasoning, if desired.
• Add the shredded iceberg lettuce, chopped banana peppers, and sliced red onion to the dressing. Toss until the vegetables are evenly coated.
• Remove the sliders from the oven and carefully lift off the top buns. Spoon the grinder topping evenly over the meat and melted cheese. Replace the top buns, slice into individual sliders, and serve immediately. Enjoy!

Notes

Yields 12 sliders

Serves 6

The post Italian Grinder Sliders appeared first on Life In The Lofthouse.

These Grilled Hot Honey Shrimp Skewers are packed with bold flavor and come together with a simple marinade that packs the shrimp with savory goodness. The shrimp are finished with a drizzle of hot honey for the perfect balance of sweet heat. Juicy, flavorful, and ready in no time, they’re an easy addition to any summer cookout or weeknight dinner.

GRILLED HOT HONEY SHRIMP SKEWERS

After about an hour in the marinade, the shrimp are infused with incredible flavor and ready for the grill. Cooked hot and fast, they stay perfectly juicy while developing a lightly charred exterior. A finishing drizzle of hot honey adds the perfect touch! Serve these Grilled Hot Honey Shrimp Skewers as an appetizer, over fluffy rice, or alongside your favorite grilled vegetables. They’re a fresh, flavorful addition to summer dinners, backyard cookouts, and Father’s Day celebrations.

Find my expert tips on how to make the best homemade grilled shrimp skewers below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love These Grilled Hot Honey Shrimp Skewers:

• Easy-To-Make: These grilled shrimp skewers come together with minimal prep and cook in just a few minutes, making them perfect for busy weeknights or weekend grilling.
• Juicy & Tender: Marinating the shrimp helps keep them moist and flavorful, while the quick cooking time ensures they stay perfectly tender.
• Healthy: Shrimp is naturally lean and packed with protein, making this recipe a nutritious option that doesn’t sacrifice taste.
• Better Than Takeout: These flavorful grilled shrimp skewers deliver a delicious seafood experience that’s worthy of your favorite restaurant.
• Customizable: Adjust the seasonings, add your favorite herbs, or incorporate a little heat to create your perfect shrimp skewer recipe.

Ingredients

• 2 pounds jumbo shrimp, peeled and deveined
• Sea salt and black pepper, to taste
• ½ cup refined avocado oil
• ¼ cup white vinegar
• 4 garlic cloves, minced
• 2 Tablespoons low-sodium soy sauce
• 1 Tablespoon Worcestershire sauce
• 1/2 Tablespoon Italian seasoning
• 1 teaspoon Dijon mustard
• Hot Honey, for drizzling after the shrimp are cooked

Instructions

Rinse 2 pounds of jumbo shrimp in water and then pat dry. Season lightly with sea salt and black pepper.
 
In a medium bowl, whisk together the avocado oil, white vinegar, minced garlic, soy sauce, Worcestershire sauce, Italian seasoning, and Dijon mustard.
Add the shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 1 hour.
 
When ready to cook, preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers and place on the grill. Cook for about 2 minutes per side, or until the shrimp are opaque and cooked through. Serve immediately with a drizzle of hot honey over each skewer. Enjoy!

Servings

Serves 3 to 4 (Yields 8 to 9 skewers)

Storage and Reheating

Allow the grilled shrimp skewers to cool completely before storing. Remove the shrimp from the skewers and place them in an airtight container. Refrigerate for up to 2 to 3 days. To reheat, warm gently in a skillet over medium heat. To freeze, place the cooled shrimp in a freezer-safe container or bag and freeze for up to 1 to 2 months. Thaw overnight in the refrigerator before reheating. Do not leave cooked shrimp at room temperature for more than 1 hour.

Holly’s Tips for The Best Grilled Hot Honey Shrimp Skewers Recipe:

• Use High-Quality Jumbo Shrimp: For the best grilled shrimp skewers, use fresh, jumbo shrimp that are similar in size so they cook evenly and stay juicy on the grill.
• Don’t Skip The Marinade: Pat the shrimp completely dry before seasoning and marinating. This helps the marinade cling better and promotes beautiful grill marks. Do not marinate the shrimp for longer than 1 hour. The vinegar in the marinade can begin to break down the delicate texture of the shrimp if left too long.
• Important Info for Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Garlic Herb Shrimp.

Wanting something a little different? Make Hawaiian Style Garlic Shrimp.

Looking for more summer grilling recipes? Make these highly-rated recipes next: Grilled Steak Kebabs, Grilled Lemon Chicken, and Grilled Huli Huli Chicken.

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Grilled Hot Honey Shrimp Skewers

Juicy shrimp are marinated, grilled hot and fast, then finished with a drizzle of hot honey for the perfect balance of heat and sweetness!

Prep Time 1 hour hour 10 minutes minutes

Cook Time 5 minutes minutes

Ingredients

• 2 pounds jumbo shrimp peeled and deveined
• Sea salt and black pepper to taste
• ½ cup refined avocado oil
• ¼ cup white vinegar
• 4 garlic cloves minced
• 2 Tablespoons low-sodium soy sauce
• 1 Tablespoon Worcestershire sauce
• ½ Tablespoon Italian seasoning
• 1 teaspoon Dijon mustard
• Hot Honey for drizzling after the shrimp are cooked

Instructions

• Rinse 2 pounds of jumbo shrimp in water and then pat dry. Season lightly with sea salt and black pepper.
• In a medium bowl, whisk together the avocado oil, white vinegar, minced garlic, soy sauce, Worcestershire sauce, Italian seasoning, and Dijon mustard.
• Add the shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 1 hour.
• When ready to cook, preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers and place on the grill. Cook for about 2 minutes per side, or until the shrimp are opaque and cooked through. Serve immediately with a drizzle of hot honey over each skewer. Enjoy!

Notes

Serves 3 to 4

Yields about 8 to 9 skewers

Original Recipe by: Holly Lofthouse.

The post Grilled Hot Honey Shrimp Skewers appeared first on Life In The Lofthouse.

Pico De Gallo, also known as Salsa Fresca, combines Roma tomatoes, crisp red onion, zesty lime juice, and fragrant cilantro for a fresh dip that’s perfect for chips, tacos, grilled meats, and more. Unlike smoother salsas, Pico De Gallo has a chunky texture and vibrant colors. If you have ripe tomatoes on hand, this is a great way to use them up. This recipe takes only minutes to prepare and is one of those staple dishes that pairs nicely with any Mexican or Tex-Mex recipes. I can’t get enough of this stuff.

PICO DE GALLO

What makes this the ultimate pico de gallo recipe is the main superstar ingredient: ripe Roma tomatoes. They gives the pico its authentic delicious base. Red onion adds a crisp bite and a pop of color, while jalapeños bring just the right amount of heat, easily adjustable depending on spice preferences. A handful of fresh cilantro delivers that signature herbaceous lift, and a generous squeeze of lime juice brightens every bite with citrusy zing. A pinch of kosher salt and pepper is the finishing touch, pulling all the flavors together without overpowering them.

Simple as the ingredients are, when combined, they create a vibrant, fresh salsa that shines alone as a dip or as a topper for all your favorite recipes.

Find my expert tips on how to make homemade pico de gallo from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Pico De Gallo Recipe:

• Quick & Easy-To-Make: This homemade pico de gallo dip only takes minutes to prepare with 7 simple ingredients.
• Classic Party Appetizer: Serve fresh pico de gallo for holiday gatherings, Super Bowl parties, and any time you’re craving a fresh Mexican-inspired dip.
• Vegan & Vegetarian-Friendly: Traditional pico de gallo is vegan and vegetarian, making it a healthy alternative to other classic party dips and appetizers.
• Versatile Chip Dip: Use this fresh dip on your favorite breakfast, lunch, and dinner recipes. It can be used on just about anything and is a refreshing topping for Mexican recipes.

Ingredients

• 4 medium Roma tomatoes, diced
• 1/2 small red onion, finely diced
• 1 small jalapeño pepper, finely diced
• 1/2 cup cilantro, chopped
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

Place the diced tomatoes, red onion, jalapeño, and chopped cilantro in a medium-size bowl. Stir to combine.

Squeeze the two tablespoons of lime juice evenly over the veggies and season with the kosher salt and pepper.

Gently stir again to combine.

Cover and refrigerate in a glass bowl until ready to serve. Enjoy!

Servings

Serves 4-6.

Storage

Store leftovers in an airtight container in the fridge and enjoy within 3 days. Do not freeze.

Holly’s Tips for The Best Pico De Gallo:

• Use Quality, Ripe Tomatoes: Choose fresh, ripe Roma or vine-ripened tomatoes. Avoid overly juicy or watery tomatoes to keep the pico from becoming soggy.
• Let It Sit: Allow the pico de gallo to sit in the fridge for at least 30 minutes before serving so the flavors can meld beautifully.
• Adjust Spice Levels As Needed: Easily adjust the heat by adding more or less jalapeño.
• Make It Your Own: I will sometimes customize my Pico De Gallo with the seasons by adding sweet diced mangoes and crisp cucumbers in the summer for a fresh pop, or kicking up the spice in the fall by adding more jalapeños and a dash of cayenne. 

Frequently Asked Questions:

Similar Recipes

Looking for something similar? You can’t go wrong with my classic Homemade Salsa.

Looking for something more summery? My Chunky Peach Salsa offers a tropical twist.

Looking for something more Tex-Mex? Try my addictive Fiesta Corn Dip.

Looking for something unique? Try my fresh cowboy-inspired Texas Caviar.

Looking for something more filling? My Mexican Layer Dip works for all parties and occasions.

Have you made this Pico De Gallo recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PicoDeGallo #MexicanDip #LifeInTheLofthouse

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Pico De Gallo

Fresh and bursting with flavor, this easy Pico de Gallo is my go-to topping for Mexican dishes and more! Made with juicy tomatoes, crisp red onion, zesty lime, and fresh cilantro.

Prep Time 30 minutes minutes

Ingredients

• 4 medium Roma tomatoes diced
• ½ small red onion finely diced
• 1 jalapeño pepper finely diced
• 1/2 cup cilantro chopped
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper

Instructions

• Place the diced tomatoes, red onion, jalapeño, and chopped cilantro in a medium-size bowl. Stir to combine.
• Squeeze the two tablespoons of lime juice evenly over the veggies and season with the kosher salt and pepper. Gently stir again to combine.
• Cover and refrigerate in a glass bowl until ready to serve.

Notes

Serves 4 to 6.

Store in an airtight container in the fridge for up to 3 days. Drain any excess liquid before serving. 

Source: The Pioneer Woman.

The post Pico de Gallo appeared first on Life In The Lofthouse.

Ready for the ultimate family-friendly snack? These Easy Stuffed Pizza Rolls are perfect for weeknight dinners, game day appetizers, or party snacks. These delicious and easy pizza-stuffed garlic rolls are freezer-friendly, reheatable, and endlessly versatile, making them an ideal recipe to keep on hand throughout the year. They combine soft, fluffy pizza dough with gooey melted cheese and your favorite iconic pizza toppings. What really takes this recipe to the next level is the homemade pizza dough, which I break down for you below!

STUFFED PIZZA ROLLS

While refrigerated, pre-made dough works fine when you’re in a pinch, nothing beats the golden crust and rich flavor of fresh out-of-the-oven pizza dough. Learn how to make it from scratch using my go-to recipe: The Best Pizza Dough. Using simple ingredients like warm water, honey, vegetable oil, instant yeast, salt, and all-purpose flour, you can make homemade pizza dough that’s soft, chewy, and full of flavor. 

These pizza-stuffed rolls are filled with gooey mozzarella and your favorite pizza toppings, making them completely customizable and versatile. The rolls are then brushed with olive oil and sprinkled with garlic, Italian seasoning, and Parmesan, giving them a golden and flavorful crust that’s just as droolworthy as your favorite takeout pizza.

This pizza roll recipe is easy and fun to make, too! After cutting the dough into squares, you fill each one, pull the corners over to seal the filling inside, and bake until golden brown. The result is a batch of bite-sized pizza rolls perfect for family nights, parties, or any celebration. Serve them warm with pizza sauce, ranch, or your favorite dipping sauce, and watch them disappear fast!

Find my expert tips on how to make stuffed pizza rolls below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Stuffed Pizza Rolls Recipe:

• Cheesy Goodness: Each roll is packed with melted, gooey mozzarella for that perfect bite.
• Customizable Pizza Fillings: Add your favorite pizza toppings, like pepperoni, ham, veggies, and pineapple, to mimic that iconic takeout pizza experience and taste.
• Versatile Snack: Delicious with pizza sauce, ranch, or your favorite dipping sauce.
• Perfect for Any Occasion: Great for weeknight dinners, game-day snacks, or party appetizers.
• Make-Ahead Friendly: Can be prepared ahead, stored in the fridge, or frozen for later.

Ingredients

Homemade Pizza Dough

• 3/4 cup warm water (100 to 105 degrees F.)
• 3/4 tablespoon honey (or granulated sugar)
• 3/4 tablespoon vegetable oil
• 3/4 tablespoon instant yeast
• 3/4 teaspoon salt
• 1 3/4 cups all-purpose flour

OR Use 12 ounces pre-made pizza dough

Pizza Roll Filling

• 8 ounces of Mozzarella cheese, cut into small cubes
• Pizza toppings of your choice: pepperoni, ham, veggies, pineapple, etc.
• 1 Tablespoon Olive oil
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Italian Seasoning
• 2 Tablespoons grated Parmesan Cheese
• Pizza Sauce and/or Ranch dressing for dipping

Instructions

For The Pizza Dough

Preheat oven to 400 degrees F. Grease a 9-inch deep-dish pie plate or 9×9-inch square baking dish. Set aside.

In the bowl of an electric stand mixer, fitted with the dough hook, mix the warm water, honey, oil, yeast, and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. (The dough should be soft and smooth.) Knead the dough for 3 minutes in a stand mixer.

Cover the dough with a kitchen towel and allow it to rest for 10 minutes. Once rested, roll the dough out onto a lightly floured surface into a 14×12-inch rectangle. Cut into 16 squares.

For The Pizza Roll Filling

Take each square and fill it with the cheese and any other toppings you desire. (I did pepperonis, ham and pineapple tidbits.) Be careful not to overfill. Eyeball this.

Next, take each four corners of the dough and pull over the filling. Pinch together to seal, and then place the ball, seam side down, into the glass dish. Repeat with all the other squares.

Once all stuffed rolls are placed in the dish, brush with olive oil and sprinkle evenly with the garlic powder, Italian seasoning, and Parmesan cheese.

Bake for 15 minutes or until golden brown. Remove from oven and let cool 5 minutes before eating. Enjoy by dipping into pizza sauce, ranch dressing, or whatever your heart desires!

Servings

Yields: 16 Stuffed Pizza Rolls. Serves 3 to 4.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in the oven at 375°F for 8 to 10 minutes or microwave 30 to 40 seconds.

Holly’s Tips for the Best Stuffed Pizza Rolls Recipe:

• Room Temperature Ingredients Matter: Make sure your water is warm (around 100°F) but not hot, and let other ingredients come to room temperature to help the yeast activate evenly and create a soft, airy crust for the pizza dough.
• Don’t Over-Flour The Dough: Stick to the recommended amount of flour. Adding too much can make the dough dense and tough; aim for a slightly sticky but manageable dough for a light, tender crust.
• Don’t Overfill: Use a moderate amount of cheese and toppings to prevent the dough from bursting during baking. A little goes a long way!
• Endless Filling Combinations: Fill pizza rolls with classic cheese and pepperoni, cooked meats like sausage or chicken, veggies, Margherita ingredients, BBQ or buffalo chicken, Hawaiian toppings, breakfast fillings, or creative mixes like spinach & feta or taco-inspired flavors.
• Seal The Edges: Pinch the corners tightly and press the seams slightly against the bottom of the dish to keep the filling inside while baking.
• Enhance With Your Favorite Italian Flavors: Brush the rolls with olive oil and evenly sprinkle garlic, Italian herbs, and Parmesan for a deliciously seasoned, golden-brown finish.

Frequently Asked Questions:

Similar Recipes

Don’t forget to save The Best Pizza Dough used in this recipe!

Craving something similar? Try my Pepperoni Roll Ups and Supreme Pizza Crescent Ring.

Looking for another easy party appetizer? This Warm Pizza Dip never disappoints.

In the mood for something with extra crunch? My viral Pizza Toast features sourdough bread baked with mozzarella cheese, fresh tomatoes, and a rich pizza sauce.

Have you made this Stuffed Pizza Rolls recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #StuffedPizzaRolls #PizzaRolls #LifeInTheLofthouse

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Stuffed Pizza Rolls

Bake Stuffed Pizza Rolls with all your favorite pizza toppings, mozzarella cheese, and homemade pizza dough. Perfect for dipping and sharing!

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Author Holly

Ingredients

Pizza Dough

• 3/4 cup warm water (100 to 105 degrees F.)
• 3/4 Tablespoon honey
• 3/4 Tablespoon vegetable oil
• 3/4 Tablespoon instant yeast
• 3/4 teaspoon salt
• 1 ¾ cups all-purpose flour

Filling

• 8 ounces mozzarella cheese cut into small cubes
• Pizza toppings of your choice: pepperoni, ham, veggies, pineapple, etc.
• 1 Tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 2 Tablespoons grated Parmesan cheese
• Pizza Sauce and/or Ranch dressing for dipping

Instructions

• Preheat oven to 400 degrees F. Grease a 9-inch deep-dish pie plate or 9×9-inch square baking dish. Set aside.

Pizza Dough

• In the bowl of an electric stand mixer, fitted with the dough hook, mix the warm water, honey, oil, yeast, and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. (The dough should be soft and smooth.) Knead the dough for 3 minutes in a stand mixer.
• Cover the dough with a kitchen towel and allow it to rest for 10 minutes. Once rested, roll the dough out onto a lightly floured surface into a 14×12-inch rectangle. Cut into 16 squares.

Filling

• Take each square and fill it with the cheese and any other toppings you desire. (I did pepperoni, ham and pineapple tidbits.) Be careful not to overfill. Eyeball this.
• Next, take each four corners of dough and pull over filling. Pinch together to seal, and then place the ball, seam side down into the glass dish. Repeat with all the other squares.
• Once all stuffed rolls are placed in dish, brush the tops with olive oil and sprinkle evenly with the garlic powder, Italian seasoning and Parmesan cheese.
• Bake for 15 minutes or until golden brown. Remove from oven and let cool 5 minutes before eating. Enjoy by dipping in pizza sauce, ranch dressing or whatever your heart desires. Enjoy!

Notes

Yields: 16 stuffed pizza rolls.

*The homemade dough can be replaced with store bought, premade pizza dough. 12 ounces of dough will be needed for this recipe. 

The post Stuffed Pizza Rolls appeared first on Life In The Lofthouse.

Looking for an easy dinner recipe? These Crispy Chicken Tenders with Homemade Honey Butter Sauce are so flavorful and cooked to perfection. Just like your favorite restaurant-style chicken, they’re perfectly succulent coated in crispy panko breadcrumbs and a sweet and savory honey butter sauce. Serve them alongside fluffy rice, creamy mashed potatoes, or golden french fries for a hearty, protein-packed meal that’s perfect for busy weeknights.

CRISPY CHICKEN TENDERS WITH HOMEMADE HONEY BUTTER SAUCE

The magic of these honey butter chicken tenders lies in the decadent honey butter that coats every bite. This sauce combines rich, buttery sweetness with honey, the savory depth of soy sauce, and an aromatic punch of fresh garlic. Lightly thickened with cornstarch, it clings perfectly to the chicken. The crispy panko-coated chicken adds a satisfying crunch to the juicy interior of the chicken, balanced with a sweet and savory glaze. This quick chicken recipe is packed with comforting flavors, making it a family favorite meal you’ll crave year-round, especially on chilly fall nights.

Find my expert tips on how to make honey butter chicken tenders even more tasty below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Crispy Chicken Tenders with Homemade Honey Butter Sauce:

• Quick & Easy-To-Prepare: Ready in around 30 minutes, this honey butter chicken tenders recipe is perfect for weeknight dinners, quick lunches, or protein-fueled meal prep.
• Perfectly Tender & Juicy: The air fryer cooks the chicken to perfection, locking in moisture for a tender bite every time.
• Sweet & Savory: The homemade honey butter sauce balances rich, buttery notes with a touch of honey sweetness and garlicky depth. Pure comfort on a plate.
• Crispy Outside, Soft Inside: The panko coating gives a light, golden crunch that complements the juicy chicken inside.

Ingredients

Chicken Tenders

• 1 1/4 pounds boneless chicken tenderloins
• ½ cup all-purpose flour
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1 1/4 cups panko breadcrumbs

Honey Butter Sauce

• 1/4 cup low-sodium soy sauce
• 1/3 cup honey
• 4 garlic cloves, minced
• ⅓ cup water
• 1 teaspoon cornstarch
• 4 Tablespoons salted butter
• Olive oil spray

Instructions

For The Chicken Tenders

On a large plate, add flour, garlic powder, salt, and black pepper and mix well. In a separate large plate, crack and beat the eggs. Lastly, add panko breadcrumbs and a pinch of salt to another separate plate.

Coat the chicken tenders evenly in the flour mixture, then dip into the beaten eggs, then press the chicken in the panko breadcrumbs until well coated. Repeat with the remaining chicken tenders.

Preheat the air fryer to 400 degrees F OR preheat the oven to 425 degrees F. If using the air fryer, cook in two batches to avoid overcrowding. If using the oven, place all of the chicken tenders on a parchment paper lined baking sheet.

Spray the tops of the chicken tenders generously with olive oil spray. Flip the chicken and spray with more oil until well coated all over. Air fry for 10 to 12 mins or until internal temperature reaches 165 degrees F. OR bake in the preheated oven for 15 to 18 minutes or until internal temperature reaches 165 degrees F.

For The Honey Butter Sauce

Meanwhile, make the honey butter sauce by combining the soy sauce, honey, garlic, water, and cornstarch in a bowl. Set aside until the chicken is almost done cooking.

In a large skillet, add butter and allow it to melt. Add the honey butter sauce mixture and cook for 2 minutes or until thickened. Add one to two cooked chicken tenders at time to the pan and coat evenly in sauce. Repeat with all chicken tenders. Serve immediately and enjoy!

Servings

Serves: 2 to 3

Storage and Reheating

Let the chicken cool completely before storing in an airtight container in the fridge for up to 3 days. Store any leftover honey butter sauce separately in the refrigerator for up to one week.

To reheat, warm the chicken in the oven at 350°F for 10 minutes, or in the microwave for 1 to 2 minutes. You can also reheat in the air fryer at 350°F for 3 to 5 minutes for a crispier exterior. Reheat the sauce separately and drizzle it over the chicken just before serving to keep it perfectly flavorful.

Holly’s Tips for the Best Honey Butter Chicken Tenders:

• Don’t Overcrowd The Air Fryer: Cook the chicken in two batches so each piece gets crispy on all sides and cooks evenly.
• Patience With Coating: Press the panko crumbs firmly onto the chicken to ensure a golden, crunchy crust that stays in place.
• Control Your Heat: Air fry at 400°F and watch carefully—too high and the coating can brown before the chicken is cooked through.
• Make The Sauce Last: Prepare the honey butter sauce while the chicken cooks, so it’s hot, glossy, and perfect for coating immediately.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Give my delicious Honey Garlic Chicken Bites a try!

In the mood for something different? Air Fryer Steak Bites feature juicy morsels of sirloin steak bursting with paprika, garlic, and Worcestershire sauce.

Looking for more chicken air fryer recipes? Start with my Air Fryer Ranch Chicken or Air Fryer Garlic Parmesan Chicken, both great options for easy weeknight dinners.

Craving something extra crispy? This Crispy Onion Chicken is packed full of flavor from the creamy honey mustard and crispy fried onions on top of a bed of skinless chicken breasts.

Have you made this Honey Butter Chicken Tenders recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HoneyButterChickenTenders #AirFryerChickenTendersRecipe #LifeInTheLofthouse

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Crispy Honey Butter Chicken Tenders

Crispy, golden chicken tenders + sweet honey butter sauce = comfort food magic! Ready in about 30 minutes— weeknight dinner just got way more delicious.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Ingredients

Chicken Tenders

• 1 ¼ pounds boneless chicken tenderloins
• ½ cup all-purpose flour
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs beaten
• 1 ¼ cup panko breadcrumbs
• Olive oil spray

Honey Butter Sauce

• ¼ cup low-sodium soy sauce
• ⅓ cup honey
• 4 garlic cloves minced
• ⅓ cup water
• 1 teaspoon corn starch
• 4 Tablespoons salted butter

Instructions

For The Chicken Tenders

• On a large plate, add flour, garlic powder, salt, and black pepper and mix well. In a separate large plate, crack and beat the eggs. Lastly, add panko breadcrumbs and a pinch of salt to another separate plate.
• Coat the chicken tenders evenly in the flour mixture, then dip into the beaten eggs, then press the chicken in the panko breadcrumbs until well coated. Repeat with the remaining chicken tenders.
• Preheat the air fryer to 400 degrees F OR preheat the oven to 425 degrees F. If using the air fryer, cook in two batches to avoid overcrowding. If using the oven, place all of the chicken tenders on a parchment paper lined baking sheet.
• Spray the tops of the chicken tenders generously with olive oil spray. Flip the chicken and spray with more oil until well coated all over. Air fry for 10 to 12 mins or until internal temperature reaches 165 degrees F.

  OR bake in the preheated oven for 15 to 18 minutes or until internal temperature reaches 165 degrees F.

For The Honey Butter Sauce

• Meanwhile, make the honey butter sauce by combining soy sauce, honey, garlic, water, and cornstarch in a bowl. Set aside until the chicken is almost done cooking.
• In a large skillet, add butter and allow it to melt. Add the honey butter sauce mixture and cook for 2 minutes or until thickened. Add one to two cooked chicken tenders at time to the pan and coat evenly in sauce. Repeat with all chicken tenders. Serve immediately and enjoy!

Notes

Serves 2 to 3 

The post Crispy Honey Butter Chicken Tenders appeared first on Life In The Lofthouse.

Last summer, amidst the bustling waves and tropical breeze of Maui, we embarked on an unforgettable journey with our kids and my sister. From the azure shores to the lush landscapes, every moment was beautiful and adventurous. Yet, it was the food that truly captivated our senses and tantalized our taste buds with the vibrant flavors of Hawaiian cuisine. While this year’s summer plans may have veered off course, we refuse to let go of the memories that continue to linger. I decided to bring a taste of Hawaii to our dinner table with this Hawaiian Style Garlic Shrimp. Bursting with the buttery richness of garlic and the essence of the Pacific, each bite transported us back to those carefree days by the ocean!

HAWAIIAN STYLE GARLIC SHRIMP

Crafted with simplicity and infused with the spirit of aloha, this recipe for Hawaiian Style Garlic Shrimp captures the essence of Hawaiian cuisine in every succulent bite. At the heart of this dish lies the star ingredient – large, tender, shrimp a true treasure of the sea. Combined with a medley of aromatic garlic, zesty lemon juice, and a hint of Hawaiian sea salt, each shrimp becomes a canvas for the vibrant flavors of the islands.

As the shrimp simmer in a luscious blend of olive oil and butter, the kitchen is filled with an irresistible aroma. It’s a culinary symphony that unfolds effortlessly, promising a taste of paradise with every savory mouthful. As we gather around the dinner table, savoring each bite we are reminded of the simple joys of home-cooked meals shared with loved ones. While we may not be lounging on the beaches of Maui or exploring the hidden gems of the islands, we find comfort with the good food and cherished memories! So, here’s to recreating a taste of paradise wherever life may take us – one delicious dish at a time. Aloha!

INGREDIENTS

• 1-pound uncooked jumbo shrimp
• 5 Tablespoons olive oil, divided
• 4 Tablespoons salted butter, divided
• 3 cloves garlic minced
• Juice from half of a large lemon
• 1/2 teaspoon coarse Hawaiian sea salt (or regular coarse sea salt)
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

COOKING INSTRUCTIONS

In a large skillet, over medium-low heat, add 4 Tablespoons olive oil and 2 Tablespoons butter. Let warm and stir until butter melts. Add garlic and sauté for 1 minute until fragrant and caramelizes slightly.

Add lemon juice, sea salt, pepper and paprika to the skillet. Stir. Then add remaining oil and butter. Stir and continue to slowly cook for 2 minutes or so. Carefully, add shrimp to the skillet.

Cook shrimp in sauce for only 2 minutes, on each side, or until shrimp turns an orange/pink color. (Shrimp cooks very fast. Once you see that orange color on each side it is ready!) Serve over rice and pour sauce over the top. Enjoy!

THE PERFECTLY COOKED SHRIMP

The art of cooking perfectly tender and flavorful shrimp lies at the heart of this recipe’s appeal, making it an accessible delight for cooks of all skill levels. To begin, the process is simplified to its core, requiring only a handful of ingredients and minimal preparation time. As the skillet comes to life with the sizzle of garlic sautéed in a luscious blend of olive oil and butter, the kitchen is filled with an irresistible aroma that sets the stage for culinary magic. With a gentle splash of lemon juice, a sprinkle of sea salt, and a dash of paprika, the sauce begins to bloom with layers of flavor, infusing every shrimp with the essence of the islands.

As the shrimp are delicately nestled into the skillet, they become enveloped in the rich, buttery sauce, absorbing its savory essence and transforming into tender morsels of perfection. In just a few short minutes, the shrimp take on a vibrant orange-pink hue, signaling that they are ready to be savored.

20 MINUTE WONDER

In just 20 short minutes, you can transport your taste buds to the shores of Hawaii with this quick and easy recipe! With its simple yet flavorful ingredients and straightforward cooking method, this dish is perfect for busy weeknights when you’re craving something delicious but short on time.

SERVING SUGGESTIONS

To elevate this culinary masterpiece to its full potential, consider serving it over a bed of fluffy rice. A sprinkle of fresh cilantro or a wedge of lemon adds a touch of brightness and even more flavor. For a complete meal, pair the shrimp with a side of steamed broccoli or a crisp salad, adding a great contrast to the rich and savory flavors of the dish. Whether enjoyed as a cozy dinner for two or shared with family and friends, this dish is a celebration of flavor, evoking memories of afternoons spent in the warm Hawaiian sun.

MAKE IT YOUR OWN

While this recipe pays homage to the traditional flavors of Hawaiian cuisine, it also offers endless opportunities for personalization and adaptation. For those seeking a vegetarian option, consider substituting the shrimp with tofu or a medley of colorful vegetables, such as bell peppers and snap peas. Similarly, adventurous cooks may choose to experiment with additional ingredients, such as a dash of chili flakes or a splash of soy sauce, to add an extra kick of flavor. With its versatility and simplicity, this recipe serves as a blank canvas for culinary creativity, inviting you to tailor it to your taste preferences and culinary aspirations!

ENJOY THIS RECIPE? HERE ARE A FEW MORE SHRIMP SENSATIONS!

Shrimp Taco Bites – Enjoy your favorite seafood taco all in one bite! These are tiny in size, and they are huge in flavor. You’ll want another one, and another one!

Shrimp Tortellini Alfredo – This creamy pasta is so desirable! Rich homemade alfredo sauce that is mixed with tender noodles, and succulent shrimp.

Sheet Pan Shrimp Fajitas – This sizzling dish is perfect to feed the family and more! Tender vegetables and bite sized shrimp ready for warm tortillas.

Honey Lime Shrimp – These sweet and zesty shrimps are so delicious and versatile! You can put them on salads, wraps, tacos, burritos, or over rice.

Have you made this Hawaiian Style Garlic Shrimp recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HawaiianStyleGarlicShrimp #HawaiianShrimp #LifeInTheLofthouse

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Hawaiian Style Garlic Shrimp

Succulent shrimp sautéed with fresh garlic, lemon juice, paprika and Hawaiian sea salt. Quick, flavorful, and full of island vibes—ready in minutes!

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 pound large uncooked shrimp
• 5 Tablespoons olive oil divided
• 4 Tablespoons salted butter divided
• 3 cloves garlic minced
• juice from half of a large lemon
• 1/2 teaspoon coarse Hawaiian sea salt (or regular coarse sea salt)
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

• In a large skillet, over medium-low heat, add 4 Tablespoons olive oil and 2 Tablespoons butter. Let warm and stir until butter melts. Add garlic and saute for 1 minute until fragrant and caramelizes slightly.
• Add lemon juice, sea salt, pepper and paprika to skillet. Stir. Then add remaining oil and butter. Stir and continue to slowly cook for 2 minutes or so. Carefully, add shrimp to skillet.
• Cook shrimp in sauce for only 2 minutes, on each side, or until shrimp turns an orange/pink color. (Shrimp cooks very fast. Once you see that orange color on each side it is ready!)
• Serve shrimp over rice and pour sauce over the top. Enjoy!

Recipe adapted from: The Recipe Critic.

The post Hawaiian Style Garlic Shrimp appeared first on Life In The Lofthouse.

If you’re looking for the perfect appetizer that’s full of flavor and a guaranteed crowd-pleaser, look no further than Shrimp Taco Bites. These fun mini tacos feature tender shrimp marinated in a zesty honey-lime sauce, layered on crispy tortilla scoops with creamy avocado, sour cream, and a burst of fresh salsa.

Why You’ll Love Shrimp Taco Bites

These Shrimp Taco Appetizers are not just visually impressive—they’re ridiculously delicious. The sweet honey-lime marinade, the cool creaminess of the sour cream and avocado, and the crunch of the tortilla chip all come together in one perfect bite. Whether you’re hosting a backyard BBQ, attending a potluck, or planning a fun night in, these mini taco bites make entertaining fun and flavorful! They don’t just taste amazing—they look incredible on any table.

Shrimp Taco Bites: Layered with Flavor

What makes these taco bites so special?

• Crunch: A crispy tortilla chip base holds everything together.
  
• Creaminess: A scoop of avocado and sour cream adds smooth, rich contrast.
  
• Protein: The star of the show—marinated shrimp that’s juicy and packed with flavor.
  
• Freshness: A topping of salsa, Pico de Gallo, or chopped tomatoes and herbs brightens each bite.
  
• Heat (optional): Add a drizzle of spicy chipotle mayo or a few jalapeño slices for a kick.

No matter how you top them, these shrimp taco bites are totally customizable and incredibly easy to make.

Ingredients

For the Shrimp Marinade

• 24 large raw shrimp (peeled, deveined, tails off)
• ¼ cup olive oil
• 3 Tablespoons honey
• Juice of 2 small limes
• Zest of 1 lime
• 3 garlic cloves, minced
• ¼ teaspoon chili powder
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Taco Bites

• 24 scoop-style tortilla chips
• 1 large ripe avocado, diced or mashed
• 1 container (16 oz) sour cream
• 1 cup salsa or fresh Pico de Gallo
• Fresh cilantro for garnish (optional)
• Lime wedges for serving
  

How to Make Shrimp Taco Bites

1. Marinate the Shrimp
    In a large glass bowl, combine all marinade ingredients. Add shrimp and toss to coat. Refrigerate for 1 hour to let the flavors soak in.
   
2. Cook the Shrimp
    Heat a nonstick skillet over medium-high heat. Add the shrimp along with half the marinade. Discard the rest of the marinade. Cook shrimp 2 to 3 minutes on each side or until pink and curled. Be careful not to overcook. Remove from the heat and allow to rest for a few minutes.
   
3. Assemble the Taco Bites
    On each tortilla chip scoop, add about 1 teaspoon sour cream and 1 teaspoon diced avocado. Place one cooked shrimp on top. Spoon on a bit of salsa or Pico de Gallo. Garnish with fresh cilantro or a squeeze of lime if desired.
   
4. Serve Immediately
    These shrimp taco bites are best served fresh, while the tortilla chips are still crunchy and the shrimp warm.

Holly’s Tips for the Perfect Bites:

• Avoid overcooking shrimp: Shrimp cook quickly—pull them off the heat as soon as they’re pink and opaque.
  
• Customize the base: No scoop chips? Make your own mini tortilla cups by pressing small tortillas into a muffin tin and baking until crisp.
  
• Build-your-own bar: Set out bowls of toppings like jalapeños, crumbled cotija cheese, chipotle crema, or tropical fruit salsa for guests to customize their bites.
  

Make-Ahead, Storage & Freezing Tips

• Make-Ahead: You can marinate the shrimp up to 12 hours in advance and refrigerate until ready to cook.
  
• Storage: Leftovers (assembled) don’t keep well due to the chips getting soggy. If needed, store shrimp separately and assemble just before serving.
  
• Freezing: Freeze cooked shrimp (only) in an airtight container for up to 2 months. Do not freeze fully assembled bites.
  

Servings

This recipe makes 24 shrimp taco bites, ideal for small gatherings. Need more? Simply double the ingredients for larger groups.

Variations to Try

Want to make this recipe your own? Try these creative spins!

• Spicy Shrimp Taco Bites: Add a dash of hot sauce or sprinkle with cayenne before serving.
  
• Tropical Style: Top with mango salsa and a bit of coconut crema.
  
• Keto-Friendly Option: Serve in lettuce cups or cucumber rounds instead of tortilla chips.
  
• Tex-Mex Twist: Use black bean spread or refried beans as a base layer.
  

Similar Recipes

Beef Taco Cupcakes: A fun, savory twist on cupcakes.

Honey Lime Shrimp: A flavorful, versatile shrimp recipe that’s also the base for this dish.

Lettuce Taco Wraps: A healthy, low-carb taco night option.

Taco Potatoes: Hearty, filling, and great for dinner.

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Shrimp Taco Bites

Juicy, marinated shrimp in a tangy honey-lime sauce are nestled in crunchy tortilla scoops with avocado, sour cream, and fresh salsa.

Course Appetizer, Mexican, Party Food, Seafood

Prep Time 1 hour hour 20 minutes minutes

Cook Time 5 minutes minutes

Servings 24 taco bites

Ingredients

For the Shrimp Marinade

• 24 large raw shrimp peeled, deveined and tails-off
• 1/4 cup olive oil
• 3 Tablespoons honey
• juice of 2 small limes
• zest of one lime
• 3 cloves garlic minced
• 1/4 teaspoon chili powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Shrimp Taco Bites

• 24 scoop-style tortilla chips
• 1 container (16 ounces) sour cream
• 1 large ripe avocado diced or mashed
• 1 cup salsa or Pico de Gallo
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions

For Shrimp Marinade

• In a large bowl, combine all marinade ingredients. Add shrimp and toss to coat. Refrigerate for 1 hour to let the flavors soak in.
• Heat a nonstick skillet over medium-high heat. Add the shrimp along with half the marinade. Discard the rest of the marinade. Cook shrimp 2 to 3 minutes on each side or until pink and curled. (Be careful not to overcook.) Remove from the heat and allow to rest for a few minutes.

For Shrimp Taco Bites

• On each tortilla chip scoop, add about 1 teaspoon sour cream and 1 teaspoon diced avocado. Place one cooked shrimp on top. Spoon on a bit of salsa or Pico de Gallo. Garnish with fresh cilantro or a squeeze of lime if desired.
• These shrimp taco bites are best served fresh, while the tortilla chips are still crunchy and the shrimp warm. Enjoy!

The post Shrimp Taco Bites appeared first on Life In The Lofthouse.

I originally posted this recipe in 2021 and have since added new photos.

Friends, these Sheet Pan Chicken Nachos are my new food obsession. These nachos are dangerously good and packed with lots of flavor! I used this incredible SLOW COOKER MEXICAN SHREDDED CHICKEN recipe for the chicken, and then piled on all the things I think are a must for nachos.

Note- You can use any regular shredded chicken you like, but the Mexican Shredded Chicken will bring the flavor up one hundred notches!

Shredded Colby jack cheese, black beans and lots of green onion are what make these chicken nachos heaven sent. I served ours with sour cream, salsa and guacamole and they were to die for. I kept wanting more!

I love the ease and simplicity of these yummy nachos. Especially with the use of the Slow Cooker Mexican Shredded Chicken. Once it’s done cooking you can whip up these nachos in no time at all.

This recipe makes a nice big batch that would serve about 6 people. But once everyone dives into the deliciousness you might need to make more.

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Sheet Pan Chicken Nachos

Sheet Pan Chicken Nachos are loaded with seasoned chicken, black beans, cheese, and more!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Holly

Ingredients

• 1/2 batch of Slow Cooker Mexican Shredded Chicken OR 3 cups cooked shredded chicken. Season with taco seasoning, salt and pepper.
• 1 large bag tortilla chips
• 3 cups shredded Colby Jack cheese divided
• 1 can (15 ounces) black beans drained and rinse
• 1 small Roma tomato diced
• 2 green onions chopped

Toppings

• guacamole
• salsa
• sour cream

Instructions

• Preheat oven to 375 degrees F. Spray a 10×15 inch baking sheet with nonstick spray or line with foil.
• Spread half the tortilla chips evenly over prepared baking sheet. Sprinkle 1 cup of cheese over the chips.
• Place black beans in a medium microwave safe bowl and heat until warmed (around 45 seconds). Spread half the beans and also half of the shredded Mexican chicken evenly over the tops of chips and cheese.
• Repeat layers one more time ending with the cheese.
• Bake for 10 minutes or until cheese is melted. Remove from oven and top with tomato and green onion. Serve with desired toppings and enjoy!

The post Sheet Pan Chicken Nachos appeared first on Life In The Lofthouse.

A large platter of crispy tortilla chips loaded to the rafters with toppings means that a good time is about to be had! Kale and I love our date nights when we go to our favorite Mexican food spot. We sometimes like to order a plate of nachos and devour them together! When our date nights consist of us staying in, I like to make sure we still get our nacho fix, but with the Lofthouse touch. BBQ Chicken Nachos is a marriage of two of our favorite styles of food. Every member of the Lofthouse crew loves anything BBQ chicken, and as previously mentioned, nachos are dear to our hearts, so this recipe makes sure that we satisfy two cravings in one!

BBQ CHICKEN NACHOS

A platter of empty chips is a blank canvas to get creative. Fortunately, my brain is constantly thinking of new ways to make a beautiful work of art. Shredded chicken and BBQ sauce are the two main attractions of these nachos, but every main character needs a strong supporting cast. This one includes two different kinds of cheeses, cilantro, and red onion. And sometimes we take it to another level with chopped tomato, sliced jalapeños, and a drizzle of ranch. Not only is the flavor bursting off each chip, but the presentation of all the colors makes everything look simply irresistible!

INGREDIENTS

• 1 large bag (18 ounces) white corn tortilla chips
• 1-pound cooked, shredded chicken
• 1 bottle (18 ounces) barbecue sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste
• 2 cups shredded Mozzarella cheese
• 2 cups shredded mild cheddar cheese
• ¼ cup finely diced red onion
• 2 Tablespoons chopped cilantro
• 1 Roma tomato, chopped (optional)
• Pickled jalapenos slices (optional)
• Ranch dressing or sour cream (optional)

INSTRUCTIONS

Preheat oven to 375 degrees F. Arrange tortilla chips on a large baking sheet covered with parchment paper. Set aside.

Place the cooked, shredded chicken in a large bowl. Sprinkle with garlic powder, onion powder, and season with salt and pepper. Add as much barbecue sauce to the chicken as desired. Stir well to combine everything.

Top the chips evenly with the shredded barbecue chicken and then top chicken evenly with both shredded cheeses. Top cheese evenly with the diced red onion.

Place baking sheet in oven and bake for 12 minutes or until cheese is melted and bubbly. Carefully remove from oven. Top nachos with chopped cilantro, tomato, jalapenos, or whatever you desire. Serve warm and enjoy!

CHICKEN OPTIONS

If you really want to go for the gusto and maximize your BBQ flavor my Crock Pot BBQ Chicken is delicious. You could make it for dinner the night before and use the leftovers to make the nachos the following night. If you are in a pinch, and trying to make this as simple as possible, go out and buy a rotisserie chicken from the grocery store on your way home.

SERVINGS

This recipe yields 4 to 6 servings, depending on who you’re feeding and how hungry they are!

DINNER AND MORE!

Any day of the week is the best day to make a large heaping platter of these nachos. I think that this is one of the best game day recipes. Whether it’s Super Bowl Sunday, Monday Night Football, the NBA Finals, or you need something to snack on while the PGA plays this is the recipe to come to.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY BBQ CHICKEN MASTERPIECES!

Sweet BBQ Chicken Kebabs – This summertime protein is one reason to get the grill going this year. Skewered bits of chicken and fresh veggies slathered in BBQ sauce.

BBQ Chicken French Bread Pizza – An entire loaf of freshly baked French bread is turned into an Italian/American pizza loaded with BBQ sauce, melted cheese, and shredded chicken.

Hawaiian BBQ Chicken Pizza – The controversial topic of pineapple on pizza. I am a big supporter of it, and you will be after a slice of this homemade pizza.

BBQ Chicken Salad – Savory pieces of BBQ chicken sit on top of a bed of crispy lettuce with corn, onions, black beans, and tomatoes.

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BBQ Chicken Nachos

BBQ Chicken Nachos are piled high with shredded chicken, smoky barbecue sauce, Mozzarella cheese, cheddar cheese, and more!

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Ingredients

• 1 large bag (18 ounces) white corn tortilla chips
• 1-pound cooked, shredded chicken
• 1 bottle (18 ounces) barbecue sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• salt and pepper to taste
• 2 cups shredded Mozzarella cheese
• 2 cups shredded mild cheddar cheese
• ¼ cup finely diced red onion
• 2 Tablespoons chopped cilantro
• 1 Roma tomato, chopped (optional)
• Pickled jalapenos slices (optional)
• Ranch dressing or sour cream (optional)

Instructions

• Preheat oven to 375 degrees F. Arrange tortilla chips on a large baking sheet covered with parchment paper. Set aside.
• Place the cooked, shredded chicken in a large bowl. Sprinkle with garlic powder, onion powder, and season with salt and pepper. Add as much barbecue sauce to the chicken as desired. Stir well to combine everything.
• Top the tortilla chips evenly with the shredded barbecue chicken. Top chicken evenly with both shredded cheeses. Top cheese evenly with the diced red onion.
• Bake for 12 minutes or until cheese is melted and bubbly. Carefully remove from oven. Top nachos with chopped cilantro, tomato, sliced jalapeno, or whatever you desire. Serve warm and enjoy!

The post BBQ Chicken Nachos appeared first on Life In The Lofthouse.

Layered Ranch Dip is the perfect appetizer for any gathering! While the Lofthouse leans more towards Motocross and Supercross (my husband Kale’s absolute favorite), we still love to indulge in classic game-day foods. When the Super Bowl rolls around, it’s all about the food for me! If you’re looking for an appetizer that’s sure to impress, that’s simple to make, and disappears quickly, this dip is for you. Let’s dive into the details of why this dip is a must-have for your next event, whether it’s game day, a family gathering, or just a casual get-together with friends.

LAYERED RANCH DIP

One of the best things about this recipe is its versatility. It combines a variety of flavors and textures into each bite, making it irresistible to just about anyone. Not only is this delectable dip incredibly easy to prepare, but its creamy, tangy flavor paired with the freshness of diced tomatoes, spicy green chilies, and savory black olives makes it a total crowd-pleaser.

Imagine scooping this creamy, cheesy goodness up with a crunchy tortilla chip — it’s heaven in a bite! Unlike the classic seven-layer dip, this Layered Ranch Dip skips the refried beans and delivers pure, ranch-flavored bliss that will have your guests coming back for more. The base of this dip is a smooth, ranch-flavored dip layer, and from there, it’s all about the toppings! Monterey Jack cheese adds a mild creaminess that balances the sharper flavors of the ranch, while diced tomatoes and green chilies give the dip a fresh, slightly spicy kick. The black olives and red onion add a briny, savory touch, creating a perfect contrast to the coolness of the ranch and sour cream.

INGREDIENTS

• 2 1/2 cups sour cream
• 1 packet (1 ounce) ranch salad dressing/seasoning mix
• 1 cup shredded Monterey Jack cheese
• 1 medium Roma tomato, diced
• 1 can (4 ounces) chopped green chilies, drained
• 1 can (2.25 ounces) sliced black olives, drained
• 1/4 cup finely chopped red onion
• Tortilla chips

INSTRUCTIONS

In a small bowl, mix sour cream and ranch salad dressing mix; spread into a large shallow dish. Layer with shredded Monterey Jack cheese, tomatoes, green chilies, olives and red onion. Cover and refrigerate at least 1 hour before serving. Serve with tortilla chips. Enjoy!

A TEN-MINUTE MIRACLE

This recipe is truly a miracle recipe because it comes together in just 10 minutes! With minimal prep and no cooking required, it’s the ultimate solution for those times when you need a quick and delicious appetizer but don’t have a lot of time. Simply mix the sour cream with ranch seasoning, layer on your toppings, and voilà — a creamy, flavorful dip that tastes like it took hours to prepare. Whether you’re hosting a last-minute gathering or just need a fast snack for game day, this dip has you covered!

SERVE WITH STYLE

While tortilla chips are the classic go-to for dipping, you can also serve this dip with an assortment of dippers to keep things interesting. Some ideas include:

– Pita chips: These are sturdy and offer a great texture contrast to the creamy dip.

– Crackers: Ritz or club crackers provide a buttery crunch.

– Vegetables: If you’re looking for a slightly healthier option, sliced bell peppers, cucumbers, or celery sticks make great alternatives to chips.

STORING LEFTOVERS

If you have any leftover dip, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. To enjoy it again, you can either serve it cold right from the fridge or let it sit at room temperature for about 20 minutes to soften up a bit before serving.

This dip can be made a day in advance, making it a great option for busy game days when you want to get everything ready ahead of time. Simply follow the recipe instructions and refrigerate the dip until you’re ready to serve. Just be sure to give it a good stir before serving to redistribute all those delicious layers.

THE PERFECT GAME DAY COMPANION

Though this is perfect for game day, it’s also a great dish to bring to potlucks, family gatherings, or even just a fun movie night. Its versatility and ease of preparation make it an ideal appetizer for just about any event. Plus, with the creamy ranch and cheesy layers, it’s guaranteed to be a hit no matter where you serve it. When it comes to game-day food, there’s nothing better than a good dip. It’s easy to serve, can feed a crowd, and it’s always a hit — no matter what’s on TV. This recipe is perfect because:

– It’s quick and easy: You can whip this up in just 10 minutes, making it ideal for those last-minute party prep moments.

– It feeds a crowd: The creamy ranch and sour cream base, along with the generous toppings, create a hearty dip that will easily serve a group.

– It’s adaptable: Don’t like onions? Leave them out. Want more spice? Add jalapeños or a dash of hot sauce. You can even swap out the cheese or try adding additional layers like guacamole or salsa to make it your own.

CREATIVE CUSTOMIZATIONS

One of the best things about this dip is how easy it is to customize. Here are a few ideas to make this dip your own:

– Spice it up: If you like dips with a little heat, add some diced jalapeños or a few dashes of hot sauce to the ranch mixture.

– Switch up the cheese: While Monterey Jack cheese is mild and melty, you can substitute it with cheddar, pepper jack, or even a Mexican cheese blend for more variety.

– Add a protein: Want to make this dip even heartier? Add some cooked and crumbled bacon, shredded chicken, or ground beef as an extra layer for a more filling appetizer.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELECTABLE DIPS!

BBQ Chicken Dip – A creamy, comforting dip filled with chicken breast, black beans, barbecue sauce and cheese. This dip is packed with flavor!

Warm Bean Dip – Loaded with creamy refried beans, sour cream and Mexican seasonings. It’s topped off with lots of gooey cheese for one incredible dip!

Jalapeno Popper Dip – Packed with cheesy goodness and a little heat from the jalapeños. This delicious dip tastes just like the classic appetizer!

Cookie Dough Dip – A quick and easy way to satisfy your cookie dough craving. This sweet treat takes enjoying a guilty pleasure to a whole new level! 

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Layered Ranch Dip

Creamy ranch dip, MontereyJack cheese, diced tomatoes, spicy green chilies, and more create this Layered Ranch Dip. It's the perfect appetizer for parties, fiestas, and game day celebrations!

Prep Time 1 hour hour

Servings 6

Ingredients

• 2 ½ cups sour cream
• 1 packet (1 ounce) ranch salad dressing/seasoning mix
• 1 cup shredded Monterey Jack cheese
• 1 medium Roma tomato diced
• 1 can (4 ounces) chopped green chilies drained
• 1 can (2.25 ounces) sliced black olives drained
• 1/4 cup finely chopped red onion
• Tortilla chips

Instructions

• In a small bowl, mix sour cream and ranch salad dressing mix; spread into a medium-size shallow dish. Layer with shredded Monterey Jack cheese, tomatoes, green chilies, olives and onion.
• Cover and refrigerate 1 hour before serving. Serve with tortilla chips. Enjoy!

The post Layered Ranch Dip appeared first on Life In The Lofthouse.

Today, I’m bringing one of my family’s favorite Mexican dishes made right in our very own kitchen. Baked Chicken Taquitos are a delightful fusion of crispy flour tortillas and a warm, creamy, and cheesy Mexican chicken filling. These taquitos are not just a treat for the taste buds but also a versatile dish that the whole family will love. The best part? They’re baked, making them a healthier alternative to the traditional deep-fried version, while still delivering that satisfying crunch. Perfect for a weeknight dinner, snack, or even a party appetizer, these taquitos are sure to become a staple in your home.

BAKED CHICKEN TAQUITOS

This recipe is the ultimate comfort food, combining the satisfying textures of a crispy tortilla and a gooey, savory filling. The magic lies in their simplicity. With just a handful of ingredients, you can create a dish that’s bursting with flavor. The use of rotisserie chicken not only saves time but also adds a depth of flavor that elevates these taquitos to a whole new level. Their ease of preparation, ability to customize, and freezer-friendly nature make them an ideal choice for busy families. Plus, they’re baked, so you can enjoy them guilt-free. With just a few simple ingredients and a little bit of time, you can create a dish that’s both satisfying and delicious.

INGREDIENTS

• 2 ½ cups cooked shredded chicken (a Rotisserie chicken would work great for this recipe)
• 5 ounces cream cheese, softened
• 2 Tablespoons fresh lime juice
• 1/2 cup salsa Verde (green salsa)
• 1/4 teaspoon dried minced onion 
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 cup chopped cilantro 
• 2 Tablespoons chopped green onion
• 2 cups shredded Monterey Jack cheese
• 12 fajita-size flour tortillas (OR 20 corn tortillas)

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick spray. Set aside.

In a large bowl, mix cream cheese, lime juice, salsa Verde, onion, chili powder, garlic powder and cumin. Then add cilantro, green onion, and cheese. Stir in shredded chicken last. Mix well to combine everything.

Heat tortillas in the microwave until just warm. This will help prevent them from cracking while rolling up the taquitos.

Take one tortilla and spread about 1/4 cup chicken mixture down the center of each tortilla. Roll them up and place seam side down onto the prepared baking sheet. Repeat with all chicken mixture and tortillas. Line side by side. Spray the tops with cooking spray. 

Bake for 15 to 20 minutes, or until the edges are golden brown. Serve warm and enjoy!

SERVINGS

This recipe yields 12 delicious taquitos, making it perfect for serving a family or a small group. With each person enjoying two taquitos, this recipe comfortably serves 6 people. The portions are just right for a satisfying meal, whether you’re serving them for lunch, dinner, or even as a hearty snack. Plus, the option to bake or freeze extra taquitos means you can easily scale up for larger gatherings or for a quick meal later.

VERSATILE AND CUSTOMIZABLE

One of the best things about this recipe is its versatility. While this recipe calls for chicken, you can easily swap it out for other proteins like beef, pork, or even beans for a vegetarian option. The seasonings can also be adjusted to suit your taste. If you like things spicy, try adding some chopped jalapeños or a dash of hot sauce to the filling. The choice of tortillas is another area where you can customize the taquitos. While flour tortillas are used in this recipe for their soft and pliable texture, corn tortillas are a traditional option that adds a different flavor and texture. If you’re following a gluten-free diet, there are plenty of gluten-free tortilla options available that work just as well.

A HEALTHIER OPTION

Baking these taquitos instead of frying them not only makes them healthier but also much easier to prepare. There’s no need to deal with hot oil or the mess that comes with frying. Plus, baking ensures that the taquitos cook evenly and maintain their shape. If you’re feeling indulgent, however, you can still deep fry them for a richer, more decadent treat.

FREEZER FRIENDLY FOR MEAL PREP ON A BUSY NIGHT

This recipe is also a great make-ahead meal. You can prepare a batch, roll them up, and freeze them before baking. To freeze, simply place the unbaked taquitos on a baking sheet in a single layer and freeze until solid. Once they’re frozen, transfer them to a freezer-safe bag or container. When you’re ready to eat them, just bake the taquitos directly from the freezer, adding a few extra minutes to the baking time. Having a batch of these taquitos in the freezer is perfect for those nights when you don’t feel like cooking but still want something homemade and delicious. They’re also great for packing in lunchboxes or serving as an after-school snack.

PERFECT FOR PARTIES AND GATHERINGS

Simply put, these are a crowd-pleaser, making them an excellent choice for parties and gatherings. They’re easy to pick up and eat with your hands, which makes them perfect for casual get-togethers, game days, or even as an appetizer at a more formal dinner. Because they’re baked, you can make large batches with ease, ensuring you have enough to go around. You can set up a taquito bar with various toppings and dips, allowing your guests to customize their own taquitos to their liking. This interactive element adds a fun twist to your event and ensures that everyone gets exactly what they want.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAMILY FAVORITE MEALS!

Smothered Chicken Burritos – seasoned chicken, rice, and beans stuffed in tortillas and topped with pepper-jack cheese and creamy salsa-Verde ranch dressing!

Chicken Chimichangas – stuffed with flavorful shredded chicken and Monterey jack cheese! Baked or fried, either way, they are guaranteed to fill your family up!

Sheet Pan Chicken Nachos – a must-make for game day or any party! Seasoned shredded chicken, black beans, cheese and more loaded on top of tortilla chips!

Slow Cooker Mexican Shredded Beef – a beautifully simmered dinner that is filled with flavor. Tender and juicy meat is perfect for tacos, burritos, salads and more!

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Baked Chicken Taquitos

Baked Chicken Taquitos are crispy flour tortillas wrapped around a warm center of creamy and cheesy Mexican chicken.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Ingredients

• 1 lb. cooked shredded chicken (a Rotisserie chicken would work great for this recipe)
• 5 ounces cream cheese softened
• 2 Tablespoons fresh lime juice
• 1/2 cup salsa Verde (green salsa)
• 1/4 teaspoon dried minced onion
• 1 teaspoon chili powder
• 1/2 teaspoon garic powder
• 1/2 teaspoon ground cumin
• 1/4 cup chopped cilantro
• 2 Tablespoons chopped green onion
• 2 cups shredded Monterey Jack cheese
• 12 fajita-size flour tortillas (OR about 20 corn tortillas)

Instructions

• Preheat oven to 400 degrees F. Line a large baking sheet with nonstick spray. Set aside.
• In a large bowl, mix together cream cheese, lime juice, salsa Verde, onion, chili powder, garlic powder and cumin. Then add cilantro, green onion and cheese. Stir in shredded chicken last. Mix well to combine everything.
• Heat tortillas in the microwave until just warm. This will help prevent them from cracking while rolling up the taquitos.
• Take one tortilla and spread about 1/4 cup chicken mixture down the center of each tortilla. Roll them up and place seam side down onto prepared baking sheet. Repeat with all chicken mixture and tortillas. Line side by side. Spray the tops with cooking spray.
• Bake for 15 to 20 minutes, or until edges are golden brown. Serve warm and enjoy!

Notes

Recipe yields: 12 taquitos

The post Baked Chicken Taquitos appeared first on Life In The Lofthouse.

My family and I can’t resist a stop at P.F. Chang’s whenever we’re nearby, and if you’re just as hooked, you’re definitely going to want to dig into today’s recipe. These Copycat P.F. Chang’s Chicken Lettuce Wraps are an Asian-inspired recipe that brings the restaurant chain’s iconic lettuce wraps straight to your kitchen. Perfect for anyone searching for easy chicken lettuce wraps, healthy lettuce wrap recipes, or P.F. Chang’s copycat recipes, this dish delivers the same savory, crunchy, and satisfying experience you love from the restaurant, but made fresh at home in under 30 minutes! Light yet incredibly filling and flavorful, these chicken lettuce wraps are a go-to option for quick dinners, meal prep, or healthier takeout alternatives that don’t sacrifice on taste.

P.F. CHANG’S CHICKEN LETTUCE WRAPS

Crafting these copycat lettuce wraps is a breeze, thanks to a simple yet tantalizing combination of ingredients. Ground chicken serves as the hearty base, while a sea of Asian flavors, including hoisin sauce, soy sauce, rice wine vinegar, and Sriracha, infuse the filling with depth and complexity. Diced water chestnuts add a delightful crunch, while green onions bring freshness to every bite. The mixture is quickly cooked in a skillet, then spooned into crisp butter lettuce leaves for a refreshing, healthy, low-carb wrap. Simple, fast, and highly customizable, this recipe can be enhanced with shredded carrots, bell peppers, or mushrooms, and pairs perfectly with steamed rice, fried rice, Asian slaw, or vegetable stir-fry for a complete and satisfying meal. I love to make these for my family for an easy appetizer, lunch, or a quick and satisfying dinner.

Find my expert tips on how to make homemade P.F. Chang’s Chicken Lettuce Wraps below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy P.F. Chang’s Copycat Chicken Lettuce Wraps Recipe:

• Quick Weeknight Meal: Ready in thirty minutes from start to finish.
• Better Than Takeout: These chicken lettuce wraps bring that iconic P.F. Chang’s flavor straight to your home and kitchen. Skip the delivery fees and learn how to make this classic Chinese restaurant chain favorite at home.
• Healthy & Light: These lettuce wraps are naturally low-carb, protein-packed, and easy to make gluten-free with substitutions.
• Great For Entertaining: Fun, hands-on meal your guests will love assembling themselves. Serve it as an appetizer or let it shine as a main dish.
• Meal-Prep-Friendly: Cook the filling ahead of time and store it separately from the lettuce and toppings to keep everything fresh and crisp. Just reheat the chicken mixture in a skillet and assemble with chilled lettuce when ready to eat.

Ingredients

• 1 teaspoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 small white onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha
• 1 can (8 ounces) sliced water chestnuts, drained 
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 to 2 heads of butter lettuce

Instructions

Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1 to 2 minutes. 

Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.

Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Serve immediately and enjoy!

Servings

Serves 4.

Storage and Reheating

Once cooled to room temperature, transfer any leftover chicken filling to an airtight container. Similarly, store the lettuce leaves separately in an airtight container lined with paper towels to absorb excess moisture and maintain their crispness. To reheat, gently warm the chicken filling on the stove or in the microwave until warmed through, and assemble fresh lettuce wraps for a quick and satisfying meal. Stored properly in the refrigerator, these wraps can last for up to 3-4 days, allowing you to indulge in their irresistible flavors whenever the craving strikes.

Holly’s Tips for The Best P.F. Chang’s Copycat Chicken Lettuce Wraps:

• Use High-Quality Lettuce: I recommend butter lettuce, which is best for soft, flexible “cups” that won’t tear easily. Chill lettuce ahead of time for extra crispness.
• Don’t Rush Browning The Chicken: Let the ground chicken develop a light golden crust. Browning adds rich, savory depth; this is where restaurant flavor starts!
• Build Layers: Cook garlic, onion, ginger, and sauce ingredients just until fragrant. This short sauté takes about 1-2 minutes and keeps flavors bright instead of dull.
• Adjust Sauce As Needed: If you want more sweetness and depth, add more Hoisin. If you want more salt and umami, add more Soy sauce. If you want to balance it out, add more Rice vinegar. Want to add more heat? Add more Sriracha. Test and taste as you go to balance the sauce like a pro.
• Don’t Forget The Water Chesnuts: They’re the signature crunch in authentic P.F. Chang’s-style wraps. Slice them slightly if you want a smaller, more even texture throughout the filling.
• Serve Immediately: Fresh shredded carrots, chopped cilantro, and green onions add color and crunch. Assemble wraps right before eating to keep lettuce crisp.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chicken Bacon Ranch Lettuce Wraps.

Wanting something different? Try my Taco Lettuce Wraps for another protein-packed, low-carb recipe.

Looking for more asian-inspired recipes? Make these highly-rated favorites next: Chinese Chicken Salad, Asian Pasta Salad, Chicken Fried Rice, and Easy Sweet and Sour Chicken.

Have you made this P.F. Chang’s Chicken Lettuce Wraps recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PFChangsChickenLettuceWraps #LifeInTheLofthouse

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P.F. Chang’s Chicken Lettuce Wraps (The Best Copycat Recipe)

Learn how to make the best P.F. Chang’s Chicken Lettuce Wraps in 30 minutes with this quick and easy copycat recipe.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 teaspoon olive oil
• 1 pound ground chicken
• 2 cloves garlic minced
• 1 small white onion diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha
• 1 can (8 ounces) sliced water chestnuts drained
• 2 green onions thinly sliced
• Kosher salt and freshly ground black pepper to taste
• 1 to 2 heads of butter lettuce
• shredded carrots optional

Instructions

• Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1 to 2 minutes. Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.
• Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Top with shredded carrots, if desired. Serve immediately and enjoy!

The post P.F. Chang’s Chicken Lettuce Wraps appeared first on Life In The Lofthouse.

Oh, how I love these Spiral Stuffed Rolls. Ham, cheddar cheese, broccoli, and a few other delicious ingredients are what fill the inside. They are so yummy! I like to use my easy homemade pizza dough. It creates the most delicious rolls you’ve ever tasted. If you are short on time, then use premade dough and you’ll be good to go!

These amazing rolls are perfect for an easy weeknight meal, and are terrific leftovers the next day. I divided the original recipe in half for my family. It made 12 rolls, so it feeds about 4 people. If you’re serving more people just double this recipe below.

INGREDIENTS

• 1 can (13.8 ounces) refrigerated pizza dough or use my homemade pizza dough
• 6 ounces cream cheese, softened
• 2 Tablespoons salted butter, softened
• 1 cup chopped ham
• 3/4 cup finely chopped broccoli
• 1 cup shredded mild cheddar cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup chopped green onion

COOKING INSTRUCTIONS

Preheat oven to 350 degrees F. Grease a large baking sheet with cooking spray. Press pizza dough out into a large rectangle; about 12 x 16 inches.

In a small bowl, mix together the butter and cream cheese until combined. Spread the cream cheese mixture evenly over the dough. Top evenly with the chopped ham, broccoli, cheese, parmesan cheese and green onion.

Roll the dough up into a log, pinching the seam to seal. Slice the roll into 12 one-inch pieces. Place the rolls onto the baking sheet. Bake for 20 minutes, or until lightly golden brown and cheese is bubbly. Serve and enjoy!

SERVINGS

This recipe creates 12 small rolls. These can be enjoyed in a variety of ways. Serve them as an appetizer at your next gathering, allowing guests to savor the delicious combination of flavors with each bite. Alternatively, pair them with a crisp salad or a bowl of soup for a satisfying lunch or light dinner. These rolls also make a fantastic addition to any brunch spread, offering a flavorful twist on traditional rolls that will impress even the most discerning palates.

VEGETARIAN FRIENDLY

These amazing rolls can easily be adapted to suit vegetarian preferences by simply omitting the ham from the filling. Instead, you can incorporate additional vegetables or plant-based protein options to create a flavorful and satisfying vegetarian version of this dish. Consider adding ingredients such as sautéed mushrooms, bell peppers, and or spinach to the filling mixture to enhance the flavor profile. With a bit of creativity and experimentation, you can create a delicious vegetarian variation of these rolls that’s sure to delight vegetarians and meat-eaters alike.

PREPARE AHEAD

For those looking to plan ahead, these delicious rolls can be prepared in advance and stored for later enjoyment. Simply assemble the rolls as directed, then cover and refrigerate them for up to one day before baking. Alternatively, you can freeze the unbaked rolls for longer storage. Arrange the sliced rolls on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. When ready to bake, simply place the frozen rolls on a baking sheet and bake as directed, adding a few extra minutes to the baking time, if needed.

PERFECTLY MADE PIZZA DOUGH

When it comes to crafting the perfect Spiral Stuffed Rolls, having the right pizza dough is essential, and my recipe for The Best Pizza Dough is the ideal choice. This tried-and-true recipe yields a dough that is not only easy to work with but also produces deliciously light and fluffy rolls with a golden-brown crust. With just the right balance of ingredients, including flour, yeast, water, oil, salt, and a touch of sugar, this dough achieves the perfect texture and flavor for creating mouthwatering stuffed rolls. Whether you’re a seasoned baker or new to the world of homemade dough, the recipe is sure to elevate your culinary creations!

ENJOY THIS RECIPE? HERE ARE A FEW MORE FABULOUS ROLLS!

Ham and Cheese Roll Ups – Pastry dough that is flakey and buttery wrapped around succulent ham and gooey cheese. So good, you’ll want seconds!

Cheesy Lasagna Roll Ups – A great way to make sure everyone eats their supper! Tender lasagna pasta rolled up with cheese and sauce ready to serve.

Raspberry Orange Rolls – This sweet and tart treat is topped off with a generous glaze drizzle. This is such a great dessert that doubles as breakfast with coffee.

Pepperoni Roll Ups – A perfect recipe to keep your kids snacking all day on something homemade, and from the freezer! They’ll be asking for these soon.

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Spiral Stuffed Rolls

Ham, cheddar cheese, broccoli, and more are what fill the inside of these Spiral Stuffed Rolls. They are so delicious and make for a great appetizer, lunch or dinner!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 can (13.8 ounces) refrigerated pizza dough or use my homemade pizza dough recipe
• 6 ounces cream cheese softened
• 2 Tablespoons salted butter softened
• 1 cup chopped ham
• 3/4 cup finely chopped broccoli
• 1 cup shredded mild cheddar cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup chopped green onion

Instructions

• Preheat oven to 350 degrees F. Grease a large baking sheet with cooking spray. Press pizza dough out into a large rectangle; about 12 x 16 inches.
• In a small bowl, mix together the butter and cream cheese until combined. Spread the cream cheese mixture evenly over the dough. Top evenly with the chopped ham, broccoli, cheese, parmesan cheese and green onion.
• Roll the dough up into a log, pinching the seam to seal. Slice the roll into 12 one-inch pieces. Place the rolls onto the baking sheet. Bake for 20 minutes, or until lightly golden brown and cheese is bubbly. Serve and enjoy!

The post Spiral Stuffed Rolls appeared first on Life In The Lofthouse.

These incredible tarts are always a delight whenever I serve them! Whether I am looking to show off my baking skills in a simple way, or if I just need something tasty that is sure to disappear, I turn to this recipe for Mini Tomato and Mozzarella Tarts. This puff pastry appetizer is so simple to make, and so impressive.

MINI TOMATO AND MOZZARELLA TARTS

These amazing appetizers begin with puff pastry dough as the base. If you’ve never baked with it before, don’t be intimidated! After it’s defrosted, cut it into 18 round circles. In the center goes a cooked mixture of olive oil, thinly sliced onions, and garlic. This is then topped with a fresh slice of tomato, and a cube of mozzarella cheese. After they are baked to perfection sprinkle on some fresh basil. Bon Appetit! 

INGREDIENTS

• 1 package (17.3 ounces) puff pastry dough, defrosted
• 2 Tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 2 garlic cloves, minced
• Kosher salt and black pepper
• 3 Tablespoons chicken broth
• 2 teaspoons minced fresh thyme leaves
• 1/2 cup freshly grated Parmesan cheese
• 6 ounces fresh Mozzarella cheese, cut into 1-inch cubes
• 2 Roma Tomatoes, thinly sliced
• 3 Tablespoons julienned basil leaves

COOKING INSTRUCTIONS 

Preheat the oven to 425 degrees F. Unfold one sheet of puff pastry onto a very lightly floured, clean surface. Roll out into a large square (about 10×10 inches). Using a 3-inch biscuit cutter, cut 9 circles out of one sheet of pastry dough. Repeat with a second sheet of pastry dough. You should have 18 circles of dough total.

Place the dough circles onto 2 large parchment-lined baking sheets. Place in the refrigerator until ready to use.

Heat olive oil in a large skillet, over medium-low heat. Add the thinly sliced onion, and minced garlic. Sauté for 10-12 minutes, stirring frequently, until the onions are translucent, and no moisture remains in the skillet.

Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the chicken broth and thyme to the onion mixture in the skillet. Stir and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with a fork and sprinkle a teaspoon of Parmesan cheese on each circle, staying inside the scored border. Place one Tablespoon of onion mixture on each circle, on top of the Parmesan cheese. Place one tomato slice on top of the onion mixture, in the center of each tart. Brush with olive oil and then sprinkle with a little more salt and pepper. Place one cube of Mozzarella on top of each tomato. Repeat with all tarts.

Bake for 18 to 20 minutes or until the pastry is golden-brown. Carefully remove from oven and top each tart with fresh basil. Serve warm and enjoy!

SERVINGS

This recipe creates 18 tarts. You can easily double or triple the recipe if needing to serve more.

TOMATOES

One great thing about this recipe is that you can use almost any style of tomato to go on the tarts. I think that Roma tomatoes are the best for this recipe. You see them a lot in Italian style cooking. If you have some ripe from the garden, then I recommend using those. You can also try heirloom tomatoes for an array of color on the tarts. Cherry tomatoes are a great option in which you can cut them up into many halves and place them around the tart in a decorative style.

ENJOY THIS RECIPE? HERE ARE A FEW MORE TASTY APPETIZERS!

Chicken Egg Rolls – These crispy, and crunchy Asian-style appetizers are loaded with ground chicken, shredded cabbage, carrots, and served with sweet and sour sauce.

Loaded Totchos – Everything you love about nachos including sour cream, guacamole, crispy bacon, and plenty of melted cheese on top of tater tots.

Garlic Herb Shrimp – These tasty shrimps are pan seared and cooked with plenty of butter, garlic, and fresh herbs that make a very impressive appetizer.

Baked Onion Rings – Sliced whole rings of onion are battered in panko bread crumbs and then baked to crispy perfection! Served with ketchup.

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Mini Tomato and Mozzarella Tarts

Mini Tomato and Mozzarella Tarts are made with fresh tomatoes, basil and Mozzarella cheese baked over pastry dough.

Prep Time 35 minutes minutes

Cook Time 18 minutes minutes

Ingredients

• 1 package (17.3 ounces) puff pastry dough
• 2 Tablespoons olive oil
• 1 large yellow onion thinly sliced
• 2 garlic cloves minced
• Kosher salt and black pepper
• 3 Tablespoons chicken broth
• 2 teaspoons minced fresh thyme leaves
• 1/2 cup freshly grated Parmesan cheese
• 6 ounces fresh Mozzarella cheese cut into 1 inch cubes
• 2 Roma Tomatoes cut into 18 thin slices
• 3 Tablespoons julienned basil leaves

Instructions

• Defrost pastry dough according to package directions. Preheat oven to 425 degrees F. Unfold one sheet of puff pastry onto a very lightly floured, clean surface. Roll out into a large square (about 10×10 inches). Using a 3-inch biscuit cutter, cut 9 circles out of one sheet of pastry dough. Repeat with second sheet of pastry dough. You should have 18 circles of dough total.
• Place the dough circles onto 2 parchment-lined baking sheets. Place in refrigerator until ready to use.
• Heat olive oil in a large skillet, over medium-low heat. Add the thinly sliced onion, and minced garlic. Saute for 10 to 12 minutes, stirring frequently, until the onions are translucent and no moisture remains in the skillet.
• Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the chicken broth and thyme to the onion mixture in skillet. Stir and continue to cook another 10 minutes, until the onions are lightly browned. Remove from heat.
• Using a sharp paring knife, score a 1/4 inch wide border around each pastry circle. Prick the pastry inside the score lines with a fork and sprinkle a teaspoon of Parmesan cheese on each circle, staying inside the scored border.Place one Tablespoon of onion mixture on each circle, on top of the Parmesan cheese. Place one tomato slice on top of the onion mixture, in the center of each tart. Brush with olive oil and then sprinkle with a little more salt and pepper. Place one cube of Mozzarella on top of each tomato. Repeat with all tarts.
• Bake for 18 to 20 minutes, or until the pastry is golden brown. Carefully remove from oven. Top each tart with fresh basil. Serve warm and enjoy!

Notes

Nutrition Info: 1 tart = 131 calories / 10 fat / 9 carbs / 5 protein

Recipe makes 18 tarts total. 

The post Mini Tomato and Mozzarella Tarts appeared first on Life In The Lofthouse.

Whenever I travel, my favorite thing to do is to enjoy the culinary experience. When we are out exploring for the day, give me all the local favorites! You can truly get to know a culture by seeing what the locals eat. On a trip to Mexico, I discovered street corn and my life was forever changed. Corn to me is like a potato. No matter how you cook it, I’m already in love. My Mexican Street Corn Dip takes all of the flavorful elements of traditional street corn and turns it into an irresistible dip!

MEXICAN STREET CORN DIP

Any dip that has corn in it is a sure-fire way to get everyone to the party. Especially in the summertime. If you’ve never experienced traditional street corn before, try my Grilled Corn with Cilantro-Lime Butter. Then you’ll fully understand why this street food is all the rave.

This dip takes all of the best qualities like fresh corn, garlic, Queso fresco, chili powder, smoked paprika, cumin, and mixed all together with softened cream cheese. Once you scoop this up with a crisp tortilla chip your taste buds are going to be so happy that they’ll start to dance the Samba!

INGREDIENTS

1 teaspoon chili powder; this bold and zesty spice is an important ingredient that brings loads of flavor to the dip.

1 teaspoon smoked paprika; this is a flavorful ingredient that gives every single bite the perfect hint of smokiness. If you don’t have smoked paprika the regular paprika works great too.

¼ teaspoon ground cumin; a Mexican food classic ingredient that you won’t want to skip.

¼ teaspoon cayenne pepper; this is what is going to give the dip heat. Tailor the amount that you want to put in depending on your tolerance level, or that of your guests.

1 tablespoon extra virgin olive oil; this is going to give a silky-smooth texture to the dip. It will also help keep it light as long as you use extra virgin olive oil and not traditional olive oil.

1 small yellow onion, chopped; a yellow onion will add a little bit of sweetness to the dish and an extra layer of crunch. If you want to substitute a white onion that will also work, but it will be slightly more aromatic.

2 cups corn; for the best flavor I recommend fresh corn. That’s why this is such a great summertime dip. Grill the corn first to bring all of the flavor to the surface. Canned or frozen corn work well too. Be sure to drain and rinse it before adding to the dip.

2 teaspoons minced garlic; fresh is always best, but minced garlic from a jar or tube will also work.

6 ounces cream cheese softened; this creamy cheese is the main base for the dip, so it’s important to let it come to room temperature before mixing.

1/3 cup sour cream; this will add a slight tanginess to the dip, and helps to make it silky smooth.

2 Tablespoon lime juice; I highly recommend buying fresh limes and squeezing the juice yourself! That is how you’re going to get the best flavor.

¼ cup milk; this helps to thin out the dip. Use as much or as little as necessary.

TOPPINGS

½ cup Queso fresco, crumbled; this is some of the best, authentic cheese you can ever have. You may want a little more on the side to sprinkle on each bite.

3 Tablespoons freshly chopped cilantro; I know there are some of you out there you don’t like cilantro, and if that’s you, then you can leave this out. Otherwise, sprinkle some on top for a beautiful presentation and delicious flavor.

INSTRUCTIONS 

In a small bowl, combine the chili powder, paprika, cumin, and cayenne pepper. Mix well then set aside. 

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft; about 6 minutes or so. Add the corn, garlic, and the spice mixture. Season with salt and pepper. Stir and cook until the corn is warmed through; about 5 minutes. Reduce heat to low.

Mix in the cream cheese until melted. Stir in sour cream, and lime juice. Continue to stir until all is warmed through. Thin with milk, if desired. 

Transfer dip to a pie plate or serving bowl. Top evenly with Queso fresco and cilantro. Serve with tortilla chips and enjoy!

WHAT TO SERVE WITH MEXICAN STREET CORN DIP

There can never be enough tortilla chips for this dip! You and your guests will be crunching and munching on this appetizer all night long. I also love to make this dip with tacos, enchiladas, or burritos to have on the side.

SERVINGS

This recipe yields 6 servings. The Lofthouse crew, there are 5 of us, can take care of one batch in no time. We all love corn so much! That’s why I recommend if you’re going to make this for a party or BBQ to double up the batch. Everyone is going to love it!

ENJOY THIS RECIPE? HERE ARE A FEW OF MY FAVORITE WAYS TO USE CORN!

Fiesta Corn Dip – This is a flavorful, crunchy, and fun appetizer to serve at your next party! Corn, red bell peppers, sour cream and diced jalapenos.

Scalloped Potatoes, Ham and Corn Bake – Your kids are going to love this! Soft potatoes, crunchy corn, and succulent ham that can be either an appetizer or dinner.

Chicken Corn Chowder – Feeling a little under the weather? This soup always makes me feel better. Chicken, corn, potatoes in a warm broth with cheese on top.

Summer Corn Salad – This side dish is as bright as it is flavorful! Corn, tomatoes, green bell peppers, and red onion for the perfect side with crunch and bite.

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Mexican Street Corn Dip

A creamy, smoky, and incredible dip with loads of cheese and corn. Scoop with lots of tortilla chips for the ultimate party dip!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper more or less depending on heat tolerance
• 1 Tablespoon extra virgin olive oil
• 1 small yellow onion chopped
• 2 cups fresh corn (canned or frozen corn works too)
• 2 teaspoons minced garlic
• salt and pepper to taste
• 6 ounces cream cheese softened
• 1/3 cup sour cream
• 2 Tablespoons lime juice
• 1/4 cup milk (optional, for thinning the dip)
• 1/2 cup queso fresco crumbled
• 3 Tablespoons freshly chopped cilantro

Instructions

• In a small bowl, combine the chili powder, paprika, cumin, and cayenne pepper. Mix well then set aside. 
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft; about 6 minutes or so. Add the corn, garlic, and the spice mixture. Season with salt and pepper. Stir and cook until the corn is warmed through; about 5 minutes. Reduce heat to low.
• Mix in the cream cheese until melted. Stir in sour cream, and lime juice. Continue to stir until all is warmed through. Thin with milk, if desired. 
• Transfer dip to a pie plate or serving bowl. Top evenly with queso fresco and cilantro. Serve with tortilla chips and enjoy!

Notes

Nutrition Info: 1 serving = 246 calories / 18 fat / 14 carbs / 7 protein

*Nutrition info does not include tortilla chips.

Recipe yields 6 servings total.

 

The post Mexican Street Corn Dip appeared first on Life In The Lofthouse.