If you love those soft, buttery pretzels you get at the mall, just wait until you try them homemade! These Homemade Soft Pretzels are warm, soft, and chewy on the inside with a golden-brown exterior. They are every bit as delicious as your favorite mall pretzel, and honestly, even better. Once you taste one fresh from the oven, you may never look at those mall pretzels the same way again!

Homemade Soft Pretzels are perfect for after-school snacks, parties, movie nights, or anytime you’re craving a soft, warm pretzel. Serve them on their own or with your favorite dipping sauce for an extra delicious snack.

HOMEMADE SOFT PRETZELS

These Homemade Soft Pretzels start with a simple yeast dough made with all-purpose flour, salt, sugar, instant yeast, and warm water. The dough is kneaded until it becomes soft and smooth, then allowed to rise until doubled in size.

Once the dough rises, divide it into eight equal pieces. Roll each piece into a long rope and twist it into a classic pretzel shape. Give each pretzel a quick dip in a warm baking soda and honey water bath, then sprinkle with coarse salt. Bake them at a high temperature until they’re beautifully golden brown.

The pretzels are finished with plenty of melted butter right after they come out of the oven. The result is a soft, chewy homemade pretzel with a golden crust and delicious buttery, salty flavor.

Find my expert tips on how to make the best Homemade Soft Pretzels 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 Homemade Soft Pretzels

• Soft & Chewy: These pretzels have that classic soft, chewy texture you love from your favorite pretzel shop.
• Simple Ingredients: You only need a handful of basic pantry ingredients to make these homemade pretzels.
• Fun to Make: Rolling and shaping the dough into classic pretzels is a fun kitchen project for the whole family.
• Buttery & Salty: Fresh from the oven, the pretzels are brushed with melted butter and sprinkled with coarse salt for the perfect finishing touch.

Ingredients

Dough

• 2 ½ cups (355 g) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon granulated sugar
• 2 ¼ teaspoons instant yeast
• 1 cup very warm water (105 to 110°F)

Topping

• 1 cup warm water
• 1 Tablespoon baking soda
• 1 Tablespoon honey
• Kosher salt, optional
• 3 Tablespoons melted butter

Instructions

In the bowl of a stand mixer fitted with the dough hook, add the flour, salt, sugar, and yeast. Mix to combine.

Add the water and mix on medium speed until combined, adding more flour a little at a time, until the dough forms a soft ball that clears the bottom and sides of the bowl. The dough should be soft but not overly sticky. Knead the dough for 5 minutes.

Cover the bowl and let the dough rise until doubled in size, about 45 to 60 minutes.

Preheat oven to 500°F. (This high temperature is important for achieving the golden crust on the pretzels.) Line two sheet pans with parchment paper and then lightly brush the parchment paper with oil.

Transfer the dough to a lightly greased work surface and divide it into eight equal pieces, about 70 grams (2 ½ ounces) each. Allow the pieces to rest, uncovered, for 5 minutes. (Letting it rest helps relax the gluten so the dough doesn’t spring back when trying to shape it.)

While the dough is resting, add the water and baking soda to a microwave-safe dish. Heat for 30 to 45 seconds in the microwave. Stir to dissolve the baking soda, then stir in the honey.

Roll each piece of dough into a long, thin rope, about 22 to 24 inches in length. (This length gives you enough dough to create the classic pretzel shape without making the pretzels too thick.) Twist each rope into a pretzel shape.

Dip each pretzel into the water bath, then place them several inches apart on the prepared baking sheets. Sprinkle the pretzels lightly with kosher salt and then allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 6 to 8 minutes, or until lightly golden brown. (All ovens heat differently. My pretzels were done baking at 6 minutes.)

Remove the pretzels from the oven and immediately brush with melted butter. Serve warm or at room temperature. Enjoy!

Servings

Makes 8 pretzels

Storage

Store the pretzels in an airtight container at room temperature for up to 2 days. For the best texture, enjoy them fresh on the day they’re made.

To reheat, warm the pretzels in a 300°F oven for several minutes until heated through. You can also microwave them for a few seconds, although the oven will help bring back more of their soft texture.

Holly’s Tips for the Best Homemade Soft Pretzels

Use the Right Water Temperature: The water for the dough should be very warm, around 105 to 110°F. Water that’s too hot can damage the yeast.

Don’t Add Too Much Flour: Add additional flour gradually, only as needed. The dough should be soft and smooth without being overly sticky. Adding too much flour can make the pretzels dense instead of soft and chewy.

Let the Dough Rest: Don’t skip the 5-minute rest after dividing the dough. This gives the gluten time to relax, making the dough much easier to roll into long ropes without springing back.

Roll the Dough Long & Thin: Aim for ropes about 22 to 24 inches long. This gives you enough dough to create the classic pretzel shape without making the pretzels too thick.

Don’t Skip the Water Bath: The baking soda and honey water bath is an important step. It helps create the golden-brown color and classic pretzel exterior.

Bake at 500°F: The high oven temperature helps the pretzels develop their beautiful golden-brown crust in just a few minutes. Keep a close eye on them because they can brown quickly.

Brush With Butter Right Away: For the best buttery flavor, brush the pretzels with melted butter immediately after they come out of the oven.

Serve Them Warm: These pretzels are especially delicious while they’re still warm and freshly brushed with butter.

Frequently Asked Questions

Can I make the pretzel dough ahead of time? Yes! You can prepare the dough ahead of time and keep it covered in the refrigerator. Let the dough come closer to room temperature before shaping so it’s easier to roll and form.

Can I use active dry yeast instead of instant yeast? Yes. Active dry yeast can be used in place of instant yeast. Since active dry yeast typically benefits from being dissolved in liquid first, you may want to dissolve it in the warm water before adding it to the dry ingredients.

Why do I need to use baking soda in the water bath? The baking soda bath helps the outside of the pretzels develop their characteristic golden-brown color and slightly chewy crust during baking.

Can I skip the honey in the water bath? The honey adds a touch of sweetness and helps with browning, so I recommend keeping it in the water bath for the best results.

Can I freeze Homemade Soft Pretzels? Yes! Let the baked pretzels cool completely, then wrap them individually and place them in a freezer-safe bag or container. Thaw and reheat in the oven until warm.

What should I serve with soft pretzels? These pretzels are delicious on their own, but they’re also great served with cheese sauce, mustard, marinara sauce, or your favorite pretzel dip.

Similar Recipes

Craving another homemade snack? Try my Stuffed Pizza Rolls for another delicious family favorite.

Love homemade bread? My Easy Artisan Bread is another amazing recipe to try.

Have You Made These Homemade Soft Pretzels?

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

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Homemade Soft Pretzels

These Homemade Soft Pretzels are soft on the inside, golden on the outside, and finished with melted butter and a sprinkle of coarse salt. They're easy to make and taste so much better than store-bought!

Prep Time 1 hour hour 20 minutes minutes

Cook Time 7 minutes minutes

Servings 8

Ingredients

Dough

• 2 ½ cups (355 grams) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon granulated sugar
• 2 ¼ teaspoons instant yeast
• 1 cup very warm water 105 to 110°F

Topping

• 1 cup warm water
• 1 Tablespoon baking soda
• 1 Tablespoon honey
• Kosher salt optional
• 3 Tablespoons melted butter

Instructions

• In the bowl of a stand mixer fitted with the dough hook, add the flour, salt, sugar, and yeast. Mix to combine.
• Add the water and mix on medium speed until combined, adding more flour a little at a time, until the dough forms a soft ball that clears the bottom and sides of the bowl. The dough should be soft but not overly sticky. Knead the dough for 5 minutes.
• Cover the bowl and let the dough rise until doubled in size, about 45 to 60 minutes.
• Preheat oven to 500°F. (This high temperature is important for achieving the golden crust on the pretzels.) Line two sheet pans with parchment paper and then lightly brush the parchment paper with oil.
• Transfer the dough to a lightly greased work surface and divide it into eight equal pieces, about 70 grams (2 ½ ounces) each. Allow the pieces to rest, uncovered, for 5 minutes. (Letting it rest helps relax the gluten so the dough doesn't spring back when you're trying to shape it.)
• While the dough is resting, add the water and baking soda to a microwave-safe dish. Heat for 40 seconds in the microwave. Stir to dissolve the baking soda, then stir in the honey.
• Roll each piece of dough into a long, thin rope, about 22 to 24 inches in length. (This length gives you enough dough to create the classic pretzel shape without making the pretzels too thick.) Twist each rope into a pretzel shape.
• Dip each pretzel into the water bath, then place them several inches apart on the prepared baking sheets. Sprinkle the pretzels lightly with kosher salt and then allow them to rest, uncovered, for 10 minutes.
• Bake the pretzels for 6 to 8 minutes, or until lightly golden brown. (*All ovens heat differently. My pretzels were done baking at 6 minutes.)
• Remove the pretzels from the oven and immediately brush with melted butter. Serve warm or at room temperature. Enjoy!

Recipe adapted from King Arthur Flour

The post Homemade Soft Pretzels appeared first on Life In The Lofthouse.

If you love easy meals that are packed with flavor, you’re going to love these Hot Honey Ground Beef Bowls. They’re made with savory taco-seasoned ground beef, roasted sweet potatoes, fresh broccoli, low-fat cottage cheese, and my favorite finishing touch- Mike’s Hot Honey. The combination of savory, sweet, creamy, and a little spicy is SO good!

These bowls are easy to put together and make a delicious lunch or dinner. I especially love that you can prepare the taco meat, sweet potatoes, and broccoli ahead of time and quickly assemble a bowl whenever you’re ready to eat. They’re filling, satisfying, and full of delicious ingredients without being complicated.

Looking for more easy and flavorful dinner ideas? Find more of my easy dinner recipes here.

HOT HONEY GROUND BEEF BOWLS

These Hot Honey Ground Beef Bowls are made with simple ingredients that come together for one delicious meal. The taco meat is made with lean ground beef, onion, garlic, and a blend of chili powder, cumin, dried cilantro, cayenne pepper, salt, and black pepper. Beef broth is added before the meat simmers, giving it lots of flavor and keeping it nice and juicy.

The seasoned taco meat is paired with roasted sweet potatoes, freshly cooked broccoli, and low-fat cottage cheese. Everything is finished with a generous drizzle of Mike’s Hot Honey, which adds the perfect combination of sweetness and heat.

Find my expert tips on how to make the best Hot Honey Ground Beef Bowls 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 Hot Honey Ground Beef Bowls

So Much Flavor: Savory taco-seasoned beef, sweet roasted potatoes, creamy cottage cheese, and sweet and spicy hot honey make the perfect combination.

Easy to Make: The taco meat comes together in one skillet, and the bowls are simple to assemble.

Great for Meal Prep: Prepare the taco meat, sweet potatoes, and broccoli ahead of time for easy meals throughout the week.

Filling & Satisfying: Ground beef, sweet potatoes, broccoli, and cottage cheese make these bowls hearty enough for lunch or dinner.

Ingredients

For the Taco Meat:

• 1 ½ pounds lean ground beef
• 1 small white onion, diced
• ½ Tablespoon minced garlic
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• ¼ teaspoon ground cayenne pepper
• ¾ cup beef broth

For the Bowls:

• 1 pound roasted sweet potatoes (we like to air fry Roots Farm Fresh Sweet Potato Croutons)
• 1 pound cooked broccoli florets
• 1 container (16 ounces) low-fat cottage cheese
• 1 bottle Mike’s Hot Honey

Instructions

Cook and crumble the ground beef in a large skillet with the chopped onion until the beef is no longer pink. Drain any grease.

Add the minced garlic and cook until fragrant, about 30 seconds.

Add the salt, black pepper, chili powder, cumin, dried cilantro, cayenne pepper, and beef broth. Stir everything together. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 10 minutes.

To assemble the bowls, add 4 ounces of cooked taco meat to a bowl. Add 3 ounces of roasted sweet potatoes next to the beef.

Add desired amount of cooked broccoli and ¼ cup low-fat cottage cheese. Drizzle with desired amount of Mike’s Hot Honey. Serve warm and enjoy!

Servings

Serves 6

Storage

Store the cooked taco meat, roasted sweet potatoes, and broccoli in separate airtight containers in the refrigerator for up to 3 days. Store the cottage cheese and hot honey separately and assemble the bowls when ready to eat.

Reheat the taco meat, sweet potatoes, and broccoli before adding the cottage cheese and hot honey.

Holly’s Tips for the Best Hot Honey Ground Beef Bowls

Use Lean Ground Beef: Lean ground beef works really well in these bowls and keeps the taco meat hearty without being overly greasy.

Don’t Skip the Simmer: Letting the taco meat simmer for 10 minutes allows the seasonings and beef broth to come together and gives the meat lots of flavor.

Air Fry the Sweet Potatoes: We love using Roots Farm Fresh Sweet Potato Croutons and air frying them until they’re roasted and tender. They add a delicious sweet and slightly crispy element to the bowls.

Adjust the Heat: The cayenne pepper adds a little heat to the taco meat, while the hot honey adds a sweet and spicy kick. Use more or less of either depending on how spicy you like your food.

Prep Ahead: The taco meat, sweet potatoes, and broccoli can all be prepared ahead of time, making these bowls especially easy for busy days.

Don’t Forget the Hot Honey: The sweet and spicy hot honey is what really brings all of the flavors together. Drizzle it over the entire bowl for the best combination of flavors.

Frequently Asked Questions

Can I make Hot Honey Ground Beef Bowls ahead of time? Yes! These bowls are great for meal prep. Prepare the taco meat, sweet potatoes, and broccoli ahead of time and store them separately in the refrigerator. Assemble and reheat the bowls when you’re ready to eat.

Can I use a different type of ground meat? Absolutely. Ground turkey or ground chicken would also work well in these bowls. Keep in mind that the flavor and texture will be slightly different.

What kind of sweet potatoes should I use? You can use any roasted sweet potatoes you like. We especially love using frozen Roots Farm Fresh Sweet Potato Croutons and air frying them until they’re tender and roasted.

Can I leave out the cottage cheese? Of course! The cottage cheese adds creaminess and extra protein to the bowl, but you can leave it out if you don’t like cottage cheese.

How spicy are these bowls? They have a mild-to-medium kick from the cayenne pepper and hot honey. You can easily adjust the heat by using less cayenne pepper and hot honey, or add more if you like things spicy.

Can I add other toppings? Definitely! Feel free to add your favorite taco toppings such as avocado, corn, diced tomatoes, salsa, shredded cheese, or fresh cilantro.

Similar Recipes

Love easy ground beef dinners? Try my Cheeseburger Wraps for another family-favorite taco night recipe.

Looking for more easy bowl meals? Try my Chipotle Chicken Burrito Bowls, Korean Beef and Rice Bowls, or my Hawaiian Chicken Meal Prep Bowls!

Have You Made My Hot Honey Ground Beef Bowls?

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

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Hot Honey Ground Beef Bowls

Hot Honey Ground Beef Bowls are an easy, flavorful dinner with savory taco beef, roasted sweet potatoes, and a delicious sweet and spicy finish!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

Taco Meat

• 1 ½ pounds lean ground beef
• 1 small white onion diced
• ½ Tablespoon minced garlic
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• ¼ teaspoon ground cayenne pepper
• ¾ cup beef broth

For the Bowls

• 1 pound roasted sweet potatoes (we like to air fry Roots Farm Fresh Sweet Potato Croutons)
• 1 pound cooked broccoli florets
• 1 container (16 ounces) low-fat cottage cheese
• 1 bottle Mike's Hot Honey

Instructions

For the Taco Meat

• Cook and crumble the ground beef in a large skillet with the onion until the beef is no longer pink. Drain any grease.
• Add the minced garlic and cook until fragrant, about 30 seconds.
• Add the salt, black pepper, chili powder, cumin, dried cilantro, cayenne pepper, and beef broth. Stir everything together. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 10 minutes.

For the Bowls

• Add 4 ounces of cooked taco meat to each bowl. Add 3 ounces of roasted sweet potatoes next to the beef.
• Add desired amount of cooked broccoli and ¼ cup low-fat cottage cheese. Drizzle with desired amount of Mike's Hot Honey. Serve warm and enjoy!

The post Hot Honey Ground Beef Bowls appeared first on Life In The Lofthouse.

Today is a very special day here at Life in the Lofthouse—it’s my blog’s 16th birthday!

Sixteen years ago, I started posting recipes on my little family blog because cooking was my passion. Little did I know, that family blog would turn into a successful recipe website and become a huge part of my life. I never imagined that so many recipes, memories, and wonderful readers would come along with it!

Over the years, there have been recipes that have come and gone, recipes that became reader favorites, and quite a few that became staples around my own table. So to celebrate 16 years of Life in the Lofthouse, I thought it would be fun to look back and share 16 of my favorite recipes from the years.

And let me tell you… choosing just 16 was HARD! I have so many recipes that I love and have made over and over again, but these are some of the ones that hold an especially special place in my heart.

Some are longtime favorites that have been on the blog for years, some are family traditions, and some are recipes I find myself making again and again simply because they’re really, really good.

So grab a cup of coffee, take a little walk down memory lane with me, and let’s celebrate 16 years of good food, family, and Life in the Lofthouse!

16 Favorite Recipes from 16 Years of Life in the Lofthouse

1. Lunch Lady Brownies

If there is one thing I’ve learned after 16 years of blogging, it’s that some recipes just never go out of style. These Lunch Lady Brownies are one of those recipes. They’re rich, fudgy, chocolatey, and covered with that irresistible chocolate frosting. They’re the kind of treat that always disappears fast!

2. Loaded Baked Potato Soup

This Loaded Baked Potato Soup is pure comfort food. It’s creamy, hearty, loaded with potatoes and all the delicious toppings you would want on a baked potato. It’s one of those recipes I love making when I want a cozy dinner that everyone at the table will be happy about.

3. Red and White Pasta

This one is especially close to my heart because it’s my kids’ favorite, and I make it every Christmas Eve. It’s become one of those recipes that isn’t just dinner anymore, it’s part of our family’s Christmas memories. And those are the recipes I treasure most.

4. Slow Cooker Bacon Cheeseburger Soup

Take all the flavors of a bacon cheeseburger and turn them into a warm, cozy bowl of soup and you get this favorite! This soup is packed with flavor, so filling, and every one loves it!

5. Perfect Cinnamon Rolls

There are few things better than homemade cinnamon rolls, especially when they’re warm from the oven. These have been a longtime favorite of mine and are exactly the kind of recipe that makes your kitchen smell amazing and has everyone wandering in to see what’s baking.

6. Teriyaki Chicken Casserole

This is one of those family dinners that has everything I love in a recipe: it’s simple to make, full of flavor, and something the whole family can enjoy. The sweet and savory teriyaki flavor makes this casserole a regular favorite.

7. Air Fryer Garlic Parmesan Chicken

I love a good easy dinner, and this Air Fryer Garlic Parmesan Chicken is such a winner. It’s crispy, flavorful, and comes together without a lot of fuss. It’s a great example of the kind of family-friendly recipe I love sharing here at Life in the Lofthouse.

8. Crock Pot Creamy Mashed Potatoes

I don’t think a holiday table is complete without mashed potatoes, and these Crock Pot Creamy Mashed Potatoes is my go-to recipe! The slow cooker does the work while you get to focus on everything else. This is one of those recipes you’ll want to keep handy for every holiday dinner.

9. Crock Pot Turkey and Gravy

Speaking of holiday dinners, this Crock Pot Turkey and Gravy is another recipe that has earned a special place on my favorites list. Tender turkey, delicious gravy, and the convenience of the slow cooker. It really is an amazing recipe!

10. White Texas Sheet Cake

This is the kind of dessert that makes me nostalgic. It’s simple, old-fashioned, and SO good. There’s something about a sheet cake that feels like the kind of dessert you can put on the table for a crowd and know everyone is going to grab a piece.

11. Shredded Apple Pie

This shredded apple pie will always have a special place in my heart. The original recipe comes from Rococos steakhouse, where I worked many moons ago. The owners gave me permission to share it here on my website and I am forever grateful. (Thank you, Mitzi!) You’ll never want regular apple pie again after trying this version.

12. Perfect Pot Roast

A good pot roast is the definition of comfort food to me. Tender meat, hearty vegetables, and all those delicious juices coming together in one cozy meal. This is the kind of dinner that makes everyone want to linger around the table just a little longer.

13. Chocolate Chip Pudding Cookies

I have made a LOT of cookies over the years, but this Chocolate Chip Pudding Cookies recipe is the one I keep coming back to. They’re soft, chewy, loaded with chocolate chips, and the kind of cookie that makes it nearly impossible to eat only one.

14. Easy No-Knead Artisan Bread

Fresh homemade bread doesn’t have to be complicated, and this recipe proves it. I love that you can make beautiful, crusty artisan bread without spending forever kneading dough. It’s such a satisfying recipe to have in your back pocket.

15. Dad’s Tacos

This recipe is another one that makes this list feel especially personal. My Dad made these tacos all the time when I was a kid. They are a reminder that some of the very best recipes aren’t fancy, they’re the ones your family asks you to make again and again. These are simple, delicious, and full of that homemade, family-dinner feeling I love so much.

16. Tuscan Garlic Chicken Pasta

And we’re ending this list with one of my favorite kinds of meals: a big, comforting bowl of pasta! This Tuscan Garlic Chicken Pasta is creamy, flavorful, and packed with tender chicken. It’s the kind of dinner that feels special enough for a weekend but is still easy enough to make for the family.

Thank You for 16 Wonderful Years

Sixteen years.

It’s honestly hard for me to believe that I’ve been sharing recipes here for that long. When I started Life in the Lofthouse, I could never have imagined the journey it would become.

This blog has been so much more than a place to share recipes. It has been a place where I’ve documented family memories, celebrated holidays, shared countless dinners, and connected with so many of you along the way.

And you are the reason Life in the Lofthouse is still here.

Thank you for every recipe you’ve made, every kind comment you’ve left, every email you’ve sent, every time you’ve shared a recipe with a friend, and every time you’ve invited one of my recipes to your family’s dinner table.

Thank you for being here through all the seasons of Life in the Lofthouse.

I have so many more recipes I love, so choosing just 16 was definitely not easy! But these 16 felt like the perfect way to celebrate this milestone and look back at some of the recipes that have made this journey so special.

Here’s to 16 years of Life in the Lofthouse—and to many more recipes, memories, and good food to come!

Life’s too short for bad food. Eat up!

Thank you for being here. –Holly xo

The post 16 Years of Life in the Lofthouse: 16 Favorite Recipes appeared first on Life In The Lofthouse.

Craving pizza, but don’t want to go through the effort of making homemade pizza dough from scratch? These Chicken Bacon Ranch Naan Pizzas are a delicious and quick, no-fuss weeknight dinner. Using soft naan bread, or pita bread, as the base, you get all the deliciousness of pizza with a fraction of the effort. No rising time, kneading, or complicated prep required! Plus, the familiar chicken bacon ranch flavors make it especially appealing, so everyone at the table will be happy!

CHICKEN BACON RANCH NAAN PIZZAS

Ready in under 40 minutes, (or faster if using pre-cooked chicken) this easy pita pizza recipe is loaded with juicy chicken, crispy bacon, cheese, and creamy ranch dressing. Simply cook the amazing chicken, assemble your toppings, and pop them in the oven for a quick, satisfying meal. These pizzas are especially great for busy weeknights when you need an easy dinner, but they’re just as great for a hearty lunch, casual entertaining, or even a last-minute snack when those pizza cravings hit.

Find my expert tips on how to make homemade chicken bacon ranch naan pizzas 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 Chicken Bacon Ranch Naan Pizzas Recipe:

• Quick & Easy: Ready in under 40 minutes (or faster if using pre-cooked chicken), this recipe is perfect for weeknights or last-minute cravings.
• Savory & Creamy: The combination of creamy ranch, smoky bacon, juicy chicken, and melted cheese creates a recipe that is pure comfort food.
• Ideal For Sharing: Slice into quarters for a fun appetizer, party snack, or family-friendly dinner.

Ingredients

Chicken

• 3 small boneless, skinless chicken breasts
• 1 Tablespoon light brown sugar
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder
• 1/2 tsp each salt and pepper

Pizzas

• 4 Naan Breads OR pita breads (I like the StoneFire brand of Naan bread)
• 1 cup ranch dressing, plus more for drizzling
• 1 clove garlic, minced
• 2 cups freshly grated mozzarella cheese
• 8 slices cooked bacon, chopped
• ¼ cup chopped green onion

Instructions

For Chicken: Preheat oven to 425°F. Pound chicken to an even thickness. Mix the brown sugar, paprika, oregano, garlic powder, salt and pepper together. Set aside.

Line a baking sheet with parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle evenly with half of the seasoning. Flip chicken. Drizzle with 1 tsp oil, rub, sprinkle with remaining seasoning, covering as much of the surface area as you can.

Bake chicken for 18 minutes, or until internal temperature is 165°F using a meat thermometer. Allow chicken to rest for at least 5 minutes before dicing into 1-inch pieces.

For Pizzas: Place 2 Naan breads on two baking sheets. Mix the ranch dressing and freshly minced garlic clove together. Spread about ¼ cup of ranch dressing evenly over each naan bread. Sprinkle a 1/3 cup of mozzarella cheese evenly over the ranch. Divide the diced chicken and bacon evenly among the 4 pizzas. Top with the remaining mozzarella cheese.

Bake pizzas for 10 to 12 minutes or until the cheese is melted and the outer crusts are golden brown. Carefully remove from the oven and top with chopped green onion and an extra drizzle of ranch dressing, if desired. Cut into slices and serve immediately. Enjoy!

Servings

Yields 4 naan pizzas. Serves 4.

Storage and Reheating 

Store leftover chicken bacon ranch pizzas in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pizzas in the oven or air fryer at 350°F for 4 minutes or until the cheese is melted and the crust is crisp again. This method gives the best texture. You can also reheat slices in the microwave for about 30-60 seconds, though the crust will be softer.

Holly’s Tips for The Best Chicken Bacon Ranch Naan Pizzas:

• Use High-Quality Pita Bread: Use thicker naan breads like the StoneFire brand (or homemade) to prevent sogginess and ensure a crispy, pizza-like crust. You want it to be sturdy.
• Apply Ranch Evenly: While ranch is the star flavor, too much can make the pizzas soft. I recommend sticking to about ¼ cup per pita for the best balance.
• Keep An Eye On Cooking Time: Since these pizzas cook quickly, keep an eye on them. Remove as soon as the cheese melts and edges turn lightly golden.
• Garnish Before Serving: Add green onions and an extra drizzle of ranch after baking for a fresh finish.
• Make It Your Own:  Add ingredients like diced tomatoes, jalapeños, or red onions to make your chicken bacon ranch pizza even more flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make these Tuscan Garlic Chicken Pita Pizzas. They are so good!

Wanting something different? Make my BBQ Chicken Flatbread Pizza.

Looking for more pizza recipes? My Chicken Alfredo Pizza and BBQ Chicken Bacon Pizza are classics.

Can’t get enough of chicken bacon ranch? Try my Chicken Bacon Ranch Lettuce Wraps and Chicken Bacon Ranch Baked Penne next.

Have you made this Chicken Bacon Ranch Naan Pizzas recipe?

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

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Chicken Bacon Ranch Naan Pizzas

Chicken Bacon Ranch Naan Pizzas are loaded with juicy chicken, crispy bacon, ranch dressing, and melty cheese on naan bread for one delicious dinner!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

Chicken

• 3 small boneless, skinless chicken breasts
• 1 Tablespoon light brown sugar
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/2 teaspoon each salt and pepper

Pizzas

• 4 Naan breads or pita breads (I like to use the StoneFire brand of naan breads)
• 1 cup ranch dressing plus more for drizzling
• 1 clove garlic minced
• 2 cups freshly grated mozzarella cheese
• 8 slices cooked bacon diced
• ¼ cup chopped green onion

Instructions

For Chicken

• Preheat oven to 425°F. Pound chicken to an even thickness. Mix the brown sugar, paprika, oregano, garlic powder, salt and pepper together. Set aside.
• Line a baking sheet with parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle evenly with half of the seasoning. Flip chicken. Drizzle with 1 tsp oil, rub, sprinkle with remaining seasoning, covering as much of the surface area as you can.
• Bake chicken for 18 minutes, or until internal temperature is 165°F using a meat thermometer. Allow chicken to rest for at least 5 minutes before dicing into 1-inch pieces.

For Pizzas

• Place 2 Naan breads on two baking sheets. Mix the ranch dressing and freshly minced garlic clove together. Spread about ¼ cup of ranch dressing evenly over each naan bread. Sprinkle a 1/3 cup of mozzarella cheese evenly over the ranch on each one. Divide the diced chicken and bacon evenly among the 4 pizzas. Top with the remaining mozzarella cheese.
• Bake pizzas for 10 to 12 minutes or until the cheese is melted and the outer crusts are golden brown. Carefully remove from the oven and top with chopped green onion and an extra drizzle of ranch dressing, if desired. Cut into slices and serve immediately. Enjoy!

The post Chicken Bacon Ranch Naan Pizzas appeared first on Life In The Lofthouse.

If you love cookies with a little something extra, you are going to LOVE these Marshmallow Crispy Cookies! These cookies are thin, chewy, crispy, and loaded with gooey marshmallows in every bite. They are made with rich, nutty brown butter and Rice Krispies cereal, which gives them the perfect crispy texture.

The best part is the marshmallows! Frozen mini marshmallows are tucked inside each cookie before baking, creating delicious pockets of gooey, toasted marshmallow throughout. A sprinkle of flaky sea salt on top makes all of those buttery, sweet flavors even better.

These cookies are easy to make and perfect for cookie exchanges, parties, holidays, after-school treats, or whenever you are craving something a little different. If you love a thin and chewy cookie with gooey marshmallow centers, these are definitely for you!

Looking for more delicious cookie recipes? Find all of my favorite cookie recipes here.

MARSHMALLOW CRISPY COOKIES

These Marshmallow Crispy Cookies are a fun twist on a classic chewy cookie. Browned butter adds a rich, nutty flavor to the dough, while Rice Krispies cereal adds a light, crispy texture throughout each bite.

The cookie dough is scooped and wrapped around frozen mini marshmallows, leaving a small opening at the top so the marshmallows can peek through as they bake. Chilling the assembled cookie dough balls helps the cookies hold their shape and keeps the marshmallows nice and cold before they go into the oven.

The result is a thin and chewy cookie with golden edges, crispy Rice Krispies, and gooey marshmallow in the center. A little flaky sea salt sprinkled over the top is the perfect finishing touch!

Find my expert tips on how to make the best Marshmallow Crispy Cookies 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 Marshmallow Crispy Cookies

Thin & Chewy: These are not thick cookies! They bake up thin with chewy centers, lightly crisp edges, and the perfect amount of crunch from the Rice Krispies.

Brown Butter Flavor: Browning the butter gives these cookies an irresistible rich and nutty flavor that takes them to the next level.

Gooey Marshmallow: Frozen mini marshmallows are tucked inside the cookie dough, creating delicious pockets of gooey marshmallow as they bake.

Crispy Texture: Rice Krispies cereal adds a fun little crunch throughout the cookies without taking away from their chewy texture.

Ingredients

• 1 cup salted butter, browned and slightly cooled
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla paste (vanilla extract is fine, too)
• 2 ¼ cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon fine salt
• 1 ½ cups Rice Krispies cereal
• 1 cup mini marshmallows, frozen

Instructions

Brown the butter: Cut the butter into pieces and place it in a light-colored skillet or saucepan over medium heat. As the butter melts, it will begin to bubble and foam. Continue cooking, stirring frequently, as the foam starts to subside and golden-brown specks begin to form on the bottom of the pan.

Keep stirring the butter and watch closely as the butter can go from perfectly browned to burnt quickly. Once the butter is golden brown and smells rich and nutty, immediately remove it from the heat and pour it, including all of the browned bits, into a large heatproof mixing bowl. Let the butter cool slightly for about 15 minutes before continuing with the recipe.

Make the cookie dough: Add the brown sugar, granulated sugar, eggs, and vanilla to the slightly cooled brown butter. Whisk until smooth and well combined.

Add the flour, baking soda, cornstarch, and salt. Mix just until the dry ingredients are incorporated. Gently fold in the Rice Krispies cereal, being careful not to crush them.

Scoop and add the marshmallows: Using a 2-Tablespoon cookie scoop, scoop the dough and flatten it slightly. Place about 5 frozen mini marshmallows in the center of each piece of dough. Wrap the dough around the marshmallows, leaving a small opening at the top so the marshmallows can peek through as they bake. Place the cookie dough balls on a parchment-lined baking sheet or plate.

Keep the marshmallows in the freezer between batches so they stay completely frozen. This helps them hold their shape while the cookies bake.

Chill the cookie dough balls: Once all of the cookies have been assembled, refrigerate the cookie dough balls for at least 2 hours. You can also chill them overnight.

Bake: When ready to bake, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats and place only 6 chilled cookie dough balls on the prepared sheets, leaving lots of space between each cookie.

Bake for 12 minutes, or just until the edges begin to turn golden. The centers may look slightly underbaked and that is fine. The cookies will continue to set as they cool on the baking sheet. Keep in mind that oven temperatures can vary, so watch them closely.

Shape the cookies: If needed, use a round cookie cutter or biscuit cutter to gently scoot the edges of the warm cookies into a perfect circle. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack.

Garnish: Sprinkle the warm cookies with flaky sea salt, then serve and enjoy!

Servings

Makes about 24 cookies.

Storage

Store Marshmallow Crispy Cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers if stacking the cookies to keep them from sticking together.

For the best texture, allow the cookies to cool completely before storing.

Holly’s Tips for the Best Marshmallow Crispy Cookies

Use a Light-Colored Pan for Browning Butter: A light-colored skillet makes it much easier to see the butter change color as it browns. Watch it closely once the golden-brown specks begin to appear because brown butter can burn quickly.

Don’t Skip Freezing the Marshmallows: Keeping the mini marshmallows frozen helps them hold their shape better as the cookies bake. Keep them in the freezer between batches so they stay as cold as possible.

Chill the Assembled Cookie Dough Balls: Don’t chill the dough before adding the marshmallows. Scoop and assemble the cookies first, then refrigerate the cookie dough balls for at least 2 hours. This helps the thin cookies bake up with the right texture and keeps them from spreading too much.

Give Them Plenty of Room: These cookies are meant to be thin and chewy, so they spread as they bake. Place only 6 chilled cookie dough balls on each baking sheet and leave plenty of space between them.

Don’t Over-Bake: The centers may look slightly underbaked when you take the cookies out of the oven, but that’s exactly what you want. They will continue to set as they cool, keeping the cookies soft and chewy.

Use a Large Cookie Cutter to Shape Them: For perfectly round cookies, gently scoot the edges with a round cookie cutter or biscuit cutter while the baked cookies are still warm.

Don’t Skip the Flaky Sea Salt: A little flaky sea salt on top balances the sweetness of the marshmallows and brown sugar and makes the brown butter flavor really shine.

Frequently Asked Questions

Are these thick or thin cookies? These are thin and chewy cookies, not thick bakery-style cookies. They spread while baking and have chewy centers, lightly crisp edges, and crispy Rice Krispies throughout.

Why do I need to freeze the marshmallows? Freezing the marshmallows helps them stay cold while you assemble the cookies and helps them hold their shape better in the oven. Keep the marshmallows in the freezer between batches so they don’t have a chance to thaw.

Why do I need to chill the cookie dough balls? Chilling the assembled cookie dough balls helps prevent the cookies from spreading too quickly in the oven. It also gives the frozen marshmallows more time to stay cold before baking, which helps create those delicious gooey marshmallow pockets.

Can I make the cookie dough ahead of time? Yes! Assemble the cookie dough balls with the frozen marshmallows inside and refrigerate them for up to 24 hours before baking. When you’re ready to bake, simply place the chilled cookies on a prepared baking sheet and bake as directed.

Can I freeze the cookie dough? Yes. Assemble the cookie dough balls with the marshmallows inside, then place them in a freezer-safe container or bag and freeze. When ready to bake, you can bake them from frozen, adding a little extra baking time as needed. Keep in mind that baking times may vary depending on your oven.

Can I use vanilla extract instead of vanilla paste? Absolutely! Vanilla paste adds a little extra vanilla flavor and those pretty vanilla bean specks, but vanilla extract works perfectly in this recipe.

Why do my cookies look underbaked when I take them out of the oven? That’s okay! The centers should look slightly underbaked when you remove the cookies from the oven. They will continue to cook and set on the hot baking sheet as they cool. Overbaking will make these thin cookies less chewy.

Similar Recipes

Love chewy cookies with a fun twist? Try my Cadbury Egg Chocolate Chip Cookies for another crispy and delicious cookie.

If you’re a marshmallow lover, don’t miss The BEST Rice Krispies Treats for another classic combination of crispy cereal and gooey marshmallows.

Looking for more cookie recipes? Try The Best Sugar Cookies, Chocolate Chip Pudding Cookies, and these amazing Brookies!

Have You Made These Marshmallow Crispy Cookies?

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

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Marshmallow Crispy Cookies

Thin and chewy Marshmallow Crispy Cookies made with brown butter, crispy Rice Krispies cereal, and gooey marshmallows!

Prep Time 2 hours hours 30 minutes minutes

Cook Time 12 minutes minutes

Servings 26

Ingredients

• 1 cup salted butter browned and slightly cooled
• 1 cup light brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla paste (vanilla extract is fine, too)
• 2 ¼ cups all-purpose flour spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon fine salt
• 1 ½ cups Rice Krispies cereal
• 1 cup mini marshmallows frozen

Instructions

• Brown the butter: Cut the butter into pieces and place it in a light-colored skillet or saucepan over medium heat. As the butter melts, it will begin to bubble and foam. Continue cooking, stirring frequently, as the foam starts to subside and golden-brown specks begin to form on the bottom of the pan.
• Keep stirring the butter and watch closely as the butter can go from perfectly browned to burnt quickly. Once the butter is golden brown and smells rich and nutty, immediately remove it from the heat and pour it, including all of the browned bits, into a large heatproof mixing bowl. Let the butter cool slightly for about 15 minutes before continuing with the recipe.
• Make the cookie dough: Add the brown sugar, granulated sugar, eggs, and vanilla to the slightly cooled brown butter. Whisk until smooth and well combined.
• Add the flour, baking soda, cornstarch, and salt. Mix just until the dry ingredients are incorporated. Gently fold in the Rice Krispies cereal, being careful not to crush them.
• Scoop and add the frozen marshmallows: Using a 2-Tablespoon cookie scoop, scoop the dough and flatten it slightly. Place about 5 frozen mini marshmallows in the center of each piece of dough. Wrap the dough around the marshmallows, leaving a small opening at the top so the marshmallows can peek through as they bake. Place the cookie dough balls on a parchment-lined baking sheet or plate.

  *Keep the marshmallows in the freezer between batches so they stay completely frozen. This helps them hold their shape while the cookies bake.
• Chill the cookie dough balls: Once all of the cookies have been assembled, refrigerate the cookie dough balls for at least 2 hours. You can also chill them overnight.
• Bake: When ready to bake, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats and place only 6 chilled cookie dough balls on the prepared sheets, leaving lots of space between each cookie.
• Bake for 12 minutes, or just until the edges begin to turn golden. The centers may look slightly underbaked and that is fine. The cookies will continue to set as they cool on the baking sheet. Keep in mind that oven temperatures can vary, so watch them closely.
• Shape the cookies: If needed, use a round cookie cutter or biscuit cutter to gently scoot the edges of the warm cookies into a perfect circle. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack. Garnish: Sprinkle the warm cookies with flaky sea salt, then serve and enjoy!

The post Marshmallow Crispy Cookies 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.

If you’re looking for the ultimate way to cool off on a hot summer day, this Frozen Peach Lemonade is it! Fresh lemon juice and frozen peaches are blended together with honey and water to create a smooth, frosty drink that’s as beautiful as it is delicious. It’s bright, refreshing, and tastes like summer in a glass.

When you’re relaxing by the pool, hosting a backyard barbecue, or simply craving a cool afternoon treat, this easy frozen drink comes together in just a few minutes. With only four simple ingredients (plus optional sugar for extra sweetness), it’s a recipe you’ll find yourself making all peach season long.

Looking for more refreshing drinks? Be sure to browse all of my favorite beverage recipes!

FROZEN PEACH LEMONADE

This Frozen Peach Lemonade is one of those effortless recipes that delivers big flavor with very little work. Frozen peaches create a naturally thick, slushy texture while fresh lemon juice adds the perfect balance of bright, tangy flavor. Honey sweetens everything just enough without overpowering the fresh fruit.

Because peaches naturally vary in sweetness, you can easily adjust the flavor by adding a tablespoon or two of granulated sugar if you’d like a sweeter drink. Serve it as an afternoon refresher, a fun drink for parties, or alongside your favorite summer meals.

Find my expert tips for making the best Frozen Peach Lemonade 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 Frozen Peach Lemonade

• Made with Simple Ingredients: Just a handful of fresh, wholesome ingredients come together in minutes.
• Perfectly Refreshing: Sweet peaches and tart lemons create the ultimate summer drink.
• Naturally Sweetened: Honey adds delicious sweetness, with the option to adjust to your taste.
• Quick & Easy: Simply blend and serve—no cooking required.
• Perfect for Summer: Great for backyard barbecues, picnics, pool days, brunches, and warm afternoons.

Ingredients

• 3 cups frozen peach slices
• 1/4 to 1/3 cup honey
• 1 ½ cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup cold water
• 1 to 2 Tablespoons granulated sugar, optional, for additional sweetness

Instructions

Add the frozen peaches, honey, freshly squeezed lemon juice, and cold water to a high-powered blender. Blend until completely smooth and creamy.

Taste then stir in 1 to 2 tablespoons of granulated sugar, if desired, for additional sweetness. Pour into glasses and serve immediately.

Servings

Serves 6

Storage

Frozen Peach Lemonade is best enjoyed immediately after blending while it’s thick and icy. If needed, you can refrigerate leftovers for several hours, but the drink will lose its frozen consistency. Simply blend again with a handful of ice or additional frozen peaches to restore its slushy texture before serving.

Holly’s Tips for the Best Frozen Peach Lemonade

• Use Frozen Peaches: Frozen peaches create the perfect thick, frosty consistency without needing lots of ice.
• Use Fresh Lemon Juice: Freshly squeezed lemons provide the brightest, freshest flavor. Bottled lemon juice won’t taste the same.
• Adjust the Sweetness: Depending on how sweet your peaches are, you may want to add the optional granulated sugar to suit your taste.
• Blend Thoroughly: Blend until the peaches are completely smooth for the creamiest texture.
• Serve Immediately: This frozen drink is at its best right after blending while it’s cold, thick, and refreshing.
• Garnish for Presentation: Add fresh peach slices, lemon slices, or a sprig of fresh mint for a beautiful finishing touch.

Frequently Asked Questions

Can I use fresh peaches instead of frozen?

Yes! Slice fresh peaches and freeze them until solid before blending. Using frozen fruit gives the lemonade its thick, slushy consistency.

Can I use bottled lemon juice?

Freshly squeezed lemon juice is highly recommended for the brightest flavor, but bottled lemon juice can be used if necessary.

Can I make Frozen Peach Lemonade ahead of time?

This recipe is best served immediately after blending. If you need to prepare it ahead, freeze the blended lemonade and blend again before serving for the best texture.

Can I make it sweeter?

Absolutely! If your peaches are slightly tart, simply stir in the optional granulated sugar until the lemonade reaches your desired sweetness.

Can I make this recipe for a party?

Yes! This recipe is easy to double or even triple for serving a crowd. Blend in batches as needed and serve immediately.

Similar Recipes

Love refreshing summer drinks? Here are a few more favorites:

• Lemon Berry Slush
• Frosted Lemonade
• Raspberry Lemonade
• Strawberry Orange Julius

Have You Made This Frozen Peach Lemonade?

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

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Frozen Peach Lemonade

Cool off with refreshing Frozen Peach Lemonade! This easy drink is perfectly sweet, delightfully slushy, and ready in just minutes.

Prep Time 10 minutes minutes

Servings 6

Ingredients

• 3 cups frozen peach slices
• 1/3 cup honey
• 1 ½ cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup cold water
• 1 to 2 Tablespoons granulated sugar (optional, for additional sweetness)

Instructions

• Add the frozen peaches, honey, freshly squeezed lemon juice, and cold water to a high-powered blender. Blend until completely smooth and creamy.
• Taste, then stir in 1 to 2 tablespoons of granulated sugar, if desired, for additional sweetness. Pour into glasses and serve immediately.

The post Frozen Peach Lemonade appeared first on Life In The Lofthouse.

If you love fresh, flavorful pasta salads, you’re going to love this Tuscan Pasta Salad. It’s packed with colorful vegetables, savory sun-dried tomatoes, creamy Parmesan cheese, and fresh basil, all tossed with tender bowtie pasta and a simple homemade dressing. Every bite is bursting with delicious Italian-inspired flavors!

This easy pasta salad is perfect for summer BBQs, potlucks, picnics, family gatherings, parties, or as a simple side dish for dinner. It’s easy to prepare ahead of time and tastes even better after chilling in the refrigerator, giving all those delicious flavors time to come together!

Looking for more easy summer side dishes? Find more delicious pasta salads and summer recipes here.

TUSCAN PASTA SALAD

This Tuscan Pasta Salad is a fresh and colorful side dish that’s full of Italian-inspired flavor. Tender bowtie pasta is tossed with savory sun-dried tomatoes, crisp red bell pepper, black olives, baby spinach, Parmesan cheese, and fresh basil for the perfect combination of textures and flavors.

The homemade dressing is what brings everything together, combining extra virgin olive oil, fresh garlic, white vinegar, Italian seasoning, and a touch of sugar and seasonings. Once tossed with the pasta and vegetables, the salad chills in the refrigerator for at least one hour, allowing all of the flavors to blend together before serving.

Find my expert tips on how to make the best Tuscan Pasta Salad 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 Tuscan Pasta Salad

Fresh & Flavorful: Sun-dried tomatoes, fresh spinach, basil, Parmesan, and homemade Italian dressing give this pasta salad incredible flavor.

Easy to Make: Simple ingredients and easy preparation make this a fuss-free side dish.

Perfect for Sharing: It’s great for BBQs, potlucks, picnics, parties, holidays, and family gatherings.

Make-Ahead Friendly: Prepare it ahead of time and let it chill in the refrigerator until you’re ready to serve.

Ingredients

12 ounces uncooked bowtie pasta
1 jar (7-ounces) sun-dried tomatoes in oil, drained
1 small red bell pepper, diced (seeds and ribs removed)
1 small can (6.5-ounces) sliced black olives
1 ½ cups baby spinach leaves
½ cup freshly grated Parmesan cheese
3 Tablespoons fresh basil, thinly sliced (chiffonade)

Dressing

½ cup extra virgin olive oil
2 cloves garlic, minced
2 Tablespoons white vinegar
2 Tablespoons water
2 teaspoons Italian seasoning
1 teaspoon granulated sugar
1 teaspoon salt
¼ teaspoon black pepper

Instructions

Bring a large pot of water to a boil over medium-high heat. Add the bowtie pasta and cook until al dente, about 12 minutes. Drain and rinse the pasta with cold water.

In a large bowl, combine the pasta, drained sun-dried tomatoes, diced red bell pepper, sliced black olives, spinach, Parmesan cheese, and fresh basil. Gently toss until combined.

For the Dressing

In a small bowl, whisk together the olive oil, minced garlic, white vinegar, water, Italian seasoning, sugar, salt, and black pepper.

Drizzle the dressing over the pasta salad and toss until everything is fully coated. Cover and refrigerate for at least 1 hour before serving.

Serve and enjoy!

Servings

Serves 6

Storage

Store the pasta salad covered in the refrigerator for up to 3 days. Give it a gentle toss before serving, as the dressing may settle to the bottom while refrigerated.

Holly’s Tips for the Best Tuscan Pasta Salad

Cook the Pasta Until Al Dente: Don’t overcook the pasta. Cooking it until al dente helps it hold its shape and prevents the salad from becoming mushy.

Rinse the Pasta: Rinsing the cooked pasta with cold water stops the cooking process and cools it down quickly before assembling the salad.

Drain the Sun-Dried Tomatoes Well: Be sure to drain the sun-dried tomatoes before adding them to the salad so excess oil doesn’t make the pasta salad overly greasy.

Use Fresh Parmesan: Freshly grated Parmesan melts slightly into the dressing and adds much more flavor than pre-shredded Parmesan.

Chill Before Serving: Don’t skip the chilling time! Allowing the salad to rest in the refrigerator gives the pasta time to absorb the dressing and lets all the flavors come together.

Toss Before Serving: Give the pasta salad a gentle toss just before serving to redistribute the dressing and ingredients.

Frequently Asked Questions

Can I make Tuscan Pasta Salad ahead of time? Yes! This pasta salad is perfect for making ahead. Prepare it several hours in advance or the day before and store it covered in the refrigerator until you’re ready to serve. The extra time allows the flavors to come together even more.

Can I use a different type of pasta?
Absolutely! Bowtie pasta works beautifully, but rotini, penne, or another short pasta can also be used. Choose a pasta shape with plenty of ridges or curves to hold onto the dressing.

Can I add other vegetables?
Of course! This pasta salad is easy to customize. You can add ingredients such as cucumber, cherry tomatoes, artichoke hearts, or red onion for even more flavor and texture.

Can I use fresh mozzarella instead of Parmesan?
Yes! Fresh mozzarella would make a delicious addition or substitution. Small mozzarella pearls work especially well in pasta salads.

Can I use dried basil instead of fresh basil?
Fresh basil gives this salad the best flavor, but dried basil can be used if needed. Since dried herbs are more concentrated, start with a smaller amount and adjust to taste.

Similar Recipes

Love easy pasta salads? Try my BLT Pasta Salad for another simple side dish that’s perfect for summer gatherings.

Looking for more easy side dishes? Browse my collection of family-favorite side dishes for BBQs, potlucks, holidays, and weeknight dinners.

Craving more fresh summer flavors? Don’t miss my collection of delicious summer recipes!

Have You Made This Tuscan Pasta Salad?

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

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Tuscan Pasta Salad

Tuscan Pasta Salad is packed with fresh Italian-inspired flavors and tossed in a delicious homemade dressing.

Prep Time 1 hour hour 15 minutes minutes

Servings 6

Ingredients

• 12 ounces uncooked bowtie pasta
• 1 jar (7-ounces) sun-dried tomatoes in oil, drained
• 1 small red bell pepper, diced (seeds and ribs removed)
• 1 small can (6.5-ounces) sliced black olives
• 1 ½ cups cups baby spinach leaves
• 1/2 cup freshly grated Parmesan cheese
• 3 Tablespoons fresh basil, thinly sliced (chiffonade)

Dressing

• 1/2 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 Tablespoons white vinegar
• 2 Tablespoons water
• 2 teaspoons Italian seasoning
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Bring a large pot of water to a boil over medium-high heat. Add the bowtie pasta and cook until al dente, about 12 minutes. Drain and rinse the pasta with cold water.
• In a large bowl, combine the pasta, drained sun-dried tomatoes, diced red bell pepper, sliced black olives, spinach, Parmesan cheese, and fresh basil. Gently toss until combined.

For the Dressing

• In a small bowl, whisk together the olive oil, minced garlic, white vinegar, water, Italian seasoning, sugar, salt, and black pepper.
• Drizzle the dressing over the pasta salad and toss until everything is fully coated. Cover and refrigerate for at least 1 hour before serving.

Recipe adapted from: Crunch Creamy Sweet.com

The post Tuscan Pasta Salad appeared first on Life In The Lofthouse.

Garlic Parmesan Corn on the Cob may become your family’s favorite summer side! Sweet, juicy corn is coated in melted butter, brushed with creamy garlic Parmesan sauce, sprinkled with freshly grated Parmesan cheese, and broiled until hot, bubbly, and lightly golden. Every bite is rich, buttery, cheesy, and packed with incredible garlic flavor.

If you’re hosting a backyard barbecue, planning a family cookout, or simply looking for a new way to enjoy fresh summer corn, this easy recipe is guaranteed to impress. It pairs perfectly with grilled chicken, steak, burgers, ribs, and so much more.

Looking for more delicious summer dishes? Browse all of my favorite barbecue and cookout recipes here!

GARLIC PARMESAN CORN ON THE COB

Freshly cooked corn is rolled through melted butter, seasoned with garlic powder, coated in creamy garlic Parmesan sauce, and baked until perfectly heated through. A generous layer of freshly grated Parmesan cheese is added before a quick trip under the broiler, creating a golden, cheesy finish that’s absolutely irresistible.

The combination of sweet corn, rich butter, savory garlic, and nutty Parmesan creates a side dish that’s simple enough for weeknight dinners yet impressive enough for holidays, potlucks, and summer gatherings. Best of all, it comes together with just a handful of ingredients and minimal prep.

Find my expert tips for making the best Garlic Parmesan Corn on the Cob 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 Garlic Parmesan Corn on the Cob

• Loaded with Flavor: Every bite is buttery, cheesy, garlicky, and incredibly delicious.
• Easy to Make: Simple ingredients and easy steps make this recipe perfect for busy weeknights and summer cookouts.
• Perfect for Any Occasion: Serve it alongside burgers, grilled chicken, steak, pork chops, ribs. The options are endless!
• Family Favorite: Even picky eaters love this cheesy twist on classic corn on the cob.

Ingredients

• 6 ears corn
• ½ cup salted butter
• 1 cup garlic Parmesan sauce (we like the Sweet Baby Ray’s brand)
• ¼ teaspoon garlic powder
• ½ cup freshly grated Parmesan cheese
• Fresh parsley, for garnish

Instructions

Preheat the oven to 350°F.

Place the butter on a large cookie sheet. Transfer the pan to the oven and allow the butter to melt while the corn cooks.

Cook the corn using your preferred method. We love to grill ours for extra smoky flavor.

Once the corn is cooked, place each ear on the pan and roll it through the melted butter until evenly coated on all sides.

Sprinkle the garlic powder evenly over each ear of corn. Brush or spoon the garlic Parmesan sauce over the corn until completely coated.

Bake for 10 minutes.

Carefully remove the pan from the oven and generously sprinkle the Parmesan cheese over each ear of corn.

Switch the oven to broil and return the corn to the oven for 1 to 2 minutes, watching carefully to prevent burning, until the cheese is melted, bubbly, and lightly golden.

Garnish with fresh parsley and serve immediately. Enjoy!

Servings

Serves 6

Storage

Store any leftover Garlic Parmesan Corn on the Cob in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or air fryer until warmed through. While it’s best enjoyed fresh, the leftovers are still delicious!

Holly’s Tips for the Best Garlic Parmesan Corn on the Cob

• Use Fresh Summer Corn: Fresh, in-season corn is naturally sweeter and more flavorful.
• Grill the Corn First: Grilling adds a subtle smoky flavor that pairs perfectly with the garlic Parmesan topping, but boiled or steamed corn works just as well.
• Freshly Grated Parmesan Is Best: Fresh Parmesan melts much better than the pre-shredded variety and gives the corn the best flavor and texture.
• Watch the Broiler Closely: The cheese can go from perfectly golden to burnt in seconds, so don’t walk away.
• Serve Immediately: This corn tastes best hot from the oven while the butter is melted and the cheese is perfectly gooey.

Frequently Asked Questions

Can I boil the corn instead of grilling it?

Absolutely! You can grill, boil, steam, or even cook the corn in the microwave before finishing it in the oven. Use whichever cooking method you prefer.

Can I make Garlic Parmesan Corn on the Cob ahead of time?

This recipe is best served immediately after broiling. If needed, you can cook the corn ahead of time and refrigerate it until you’re ready to assemble and bake.

Can I use frozen corn on the cob?

Yes! Fully cook the frozen corn according to the package directions before coating it with the butter, garlic Parmesan sauce, and cheese.

Can I use pre-shredded Parmesan cheese?

Freshly grated Parmesan melts and tastes much better, but pre-shredded Parmesan can be used if that’s what you have on hand.

What should I serve with Garlic Parmesan Corn on the Cob?

This cheesy corn pairs wonderfully with grilled burgers, steak, chicken, pork chops, ribs, hot dogs, barbecue sandwiches, or any of your favorite summer meals.

Similar Recipes

Looking for another delicious corn side dish? Try my Mexican Street Corn Chicken Pasta Salad for a bold, flavorful favorite everyone loves.

Need another easy barbecue side? My Garlic Parmesan Roasted Potatoes are always a hit alongside grilled meats.

Planning your summer menu? Don’t miss my Baked Potato Wedges, BLT Pasta Salad, and Red, White, and Blue Fruit Salad for more cookout favorites.

Have You Made This Garlic Parmesan Corn on the Cob?

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

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Garlic Parmesan Corn on the Cob

Make the best Garlic Parmesan Corn on the Cob with butter, garlic Parmesan sauce, and fresh Parmesan cheese. A quick and easy side dish everyone will love.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 6 ears corn
• 1/2 cup salted butter
• 1 cup garlic Parmesan sauce (we like Sweet Baby Ray's sauce)
• 1/4 teaspoon garlic powder
• 1/2 cup freshly grated Parmesan cheese
• 1 Tablespoon freshly chopped parsely for garnish (optional)

Instructions

• Preheat the oven to 350°F. Place the butter on a large cookie sheet. Transfer the pan to the warm oven and allow the butter to melt while the corn cooks.
• Cook the corn using your preferred method. We love to grill ours for extra smoky flavor.
• Once the corn is cooked, place each ear on the pan and roll it through the melted butter until evenly coated on all sides.
• Sprinkle the garlic powder evenly over each ear of corn. Brush or spoon the garlic Parmesan sauce over the corn until completely coated. Bake for 10 minutes.
• Carefully remove the pan from the oven and generously sprinkle the Parmesan cheese over each ear of corn.
• Switch the oven to broil and return the corn to the oven for 1 to 2 minutes, watching carefully to prevent burning, until the cheese is melted, bubbly, and lightly golden. Garnish with fresh parsley and serve immediately. Enjoy!

The post Garlic Parmesan Corn on the Cob appeared first on Life In The Lofthouse.

Looking for a crowd-pleasing chicken recipe to throw on the grill? These Bang Bang Chicken Skewers are guaranteed to become a family favorite. Tender pieces of chicken breast are seasoned with paprika, garlic powder, salt, and pepper, then brushed with a creamy homemade bang bang sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha. As the skewers grill, the sauce caramelizes slightly, creating juicy chicken with an irresistible sweet, smoky, and spicy flavor.

BANG BANG CHICKEN SKEWERS

These Bang Bang Chicken Skewers are incredibly simple to make and loaded with restaurant-quality flavor. After threading the seasoned chicken onto skewers, they’re brushed generously with homemade bang bang sauce before being grilled until perfectly juicy and lightly charred. Served with extra bang bang sauce for dipping, these skewers make an easy appetizer, delicious weeknight dinner, or the perfect addition to your next backyard barbecue.

Find my expert tips on how to make the best homemade Bang Bang Chicken 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 This Bang Bang Chicken Skewers Recipe:

• Easy-To-Make: With simple pantry spices and a quick homemade sauce, these chicken skewers come together with very little prep.

• Juicy & Flavorful: Brushing the chicken with bang bang sauce before grilling helps create juicy, tender chicken packed with sweet, savory, and spicy flavor.

• Perfect For Grilling Season: Whether you’re hosting a summer cookout, celebrating Father’s Day, or making an easy weeknight dinner, these grilled chicken skewers are always a hit.

• Better Than Restaurant Quality: Skip takeout and enjoy homemade Bang Bang Chicken Skewers that are just as flavorful and even more satisfying.

• Customizable: Adjust the amount of Sriracha to make the sauce as mild or as spicy as your family prefers.

Ingredients

Chicken

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 Tablespoon avocado oil (or any neutral oil)
• 1 Tablespoon Thai sweet chili sauce
• 1½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Bang Bang Sauce

• 1 cup mayonnaise
• ¾ cup Thai sweet chili sauce
• 1 Tablespoon Sriracha hot chili sauce (adjust according to your preferred spice level)

Instructions

In a large bowl, combine the chicken pieces, avocado oil, Thai sweet chili sauce, smoked paprika, garlic powder, kosher salt, and black pepper. Toss until all of the chicken pieces are evenly coated.

Thread 6 to 7 pieces of chicken onto each skewer. (Using 2 pounds of chicken, you’ll have about 8 skewers.) Place the assembled skewers onto a large baking sheet.

Important* If using wooden skewers, be sure to soak them in water for at least 30 minutes before threading the chicken so the skewers don’t catch on fire when cooking.

Bang Bang Sauce

In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth and creamy.

Transfer about half of the bang bang sauce to a separate bowl and reserve it for serving.

Brush the remaining sauce generously over the chicken skewers, making sure to coat all sides and in between each piece of chicken.

Preheat the grill to medium heat. (You want to keep the heat on the medium heat so the sauce doesn’t burn.) Grill the skewers for about 4 to 5 minutes per side, or until the chicken reaches an internal temperature of 165°F.

Transfer the cooked skewers to a clean serving platter and serve warm with the reserved bang bang sauce for dipping. Enjoy!

Servings

Yields 8 skewers. Serves around 6 to 8.

Storage and Reheating

Allow the Bang Bang Chicken Skewers to cool completely before storing. Remove the chicken from the skewers and transfer it to an airtight container. Refrigerate for up to 4 days.

Reheat in the microwave, in a skillet over medium heat, or in a 350°F oven until warmed through. Store the extra bang bang sauce separately in the refrigerator for up to 5 days. To freeze, place the cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not leave cooked chicken at room temperature for longer than 2 hours.

Holly’s Tips for the Best Bang Bang Chicken Skewers:

• Cut Even Pieces: Cut the chicken into similar-sized 1-inch cubes so everything cooks evenly on the grill.
• Reserve Sauce Before Brushing: Always set aside half of the bang bang sauce before dipping the cooked chicken in it. This keeps the dipping sauce fresh and safe to serve.
• Use a Meat Thermometer: Chicken is fully cooked when it reaches an internal temperature of 165°F. This helps prevent overcooking and keeps the chicken juicy.
• Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.
• Make It Your Own: Add more Sriracha for extra heat, or sprinkle the finished skewers with sliced green onions, sesame seeds, or chopped cilantro for even more flavor and color.

Frequently Asked Questions

Similar Recipes

Craving something a little similar? Try my Garlic Parmesan Chicken Kebabs. They are so good!

Wanting something a little different? Make these Grilled Steak Kebabs!

Looking for more summer grilling recipes? Make these highly-rated recipes next: Grilled Lemon Chicken, Rosemary Ranch Chicken and Grilled Hot Honey Shrimp Skewers.

Have you made these Bang Bang Chicken Skewers?

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

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Bang Bang Chicken Skewers

Bang Bang Chicken Skewers are loaded with juicy grilled chicken coated in a creamy, sweet, and slightly spicy homemade bang bang sauce.

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Ingredients

Chicken

• 2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
• 1 Tablespoon avocado oil (or any neutral oil)
• 1 Tablespoon Thai sweet chili sauce
• 1 ½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 8 metal or wooden* skewers

Bang Bang Sauce

• 1 cup mayonnaise
• 3/4 cup Thai sweet chili sauce
• 1 Tablespoon Sriracha hot chili sauce (adjust according to your preferred spice level)

Instructions

Chicken

• In a large bowl, combine the chicken pieces, avocado oil, Thai sweet chili sauce, smoked paprika, garlic powder, kosher salt, and black pepper. Toss until all of the chicken pieces are evenly coated.
• Thread 6 to 7 pieces of chicken onto each skewer. (Using 2 pounds of chicken, you'll have about 8 skewers.) Place the assembled skewers onto a large baking sheet.
• Important* If using wooden skewers, be sure to soak them in water for at least 30 minutes before threading the chicken so the skewers don't catch on fire when cooking.

Bang Bang Sauce

• In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth and creamy.
• Transfer about half of the bang bang sauce to a separate bowl and reserve it for serving. Brush the remaining sauce generously over the chicken skewers, making sure to coat all sides and in between each piece of chicken.
• Preheat the grill to medium heat. (You want to keep the heat on the medium heat so the sauce doesn't burn.) Grill the skewers for about 4 to 5 minutes per side, or until the chicken reaches an internal temperature of 165°F.
• Transfer the cooked skewers to a clean serving platter and serve warm with the reserved bang bang sauce for dipping. Enjoy!

Notes

Yields: 8 skewers

Serves: 6 to 8

 

The post Bang Bang Chicken Skewers appeared first on Life In The Lofthouse.

Meet the new star salad that will become a staple at all of your summer celebrations: Red, White, and Blue Fruit Salad. This colorful fruit salad is as beautiful as it is delicious. Fresh, juicy strawberries, sweet blueberries, and crisp apples create the classic red, white, and blue color combination, while a bright citrus dressing made with fresh lemon and orange adds a refreshing burst of flavor. Made with Memorial Day, Fourth of July, Labor Day, and Pioneer Day parties in mind, this festive side dish will please everyone. It pairs well with grilled mains and other summer sides.

Hosting a party? Find more popular sides and desserts here!

RED, WHITE, AND BLUE FRUIT SALAD

This patriotic fruit salad couldn’t be any simpler to prepare, making it an excellent choice for a last-minute party dish. Plus, the mini-star shapes are perfect for a star-spangled party spread! This easy fruit salad is made by combining fresh strawberries, blueberries, and Honeycrisp apples. The apples are soaked in lemon water to prevent browning, then added to the berries. A simple dressing of fresh orange juice, orange zest, brown sugar, and a pinch of salt is whisked together and drizzled over the fruit before gently tossing to combine. Serve immediately or chill until ready to enjoy.

Find my expert tips on how to make simple red, white, and blue fruit salad 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 Red, White, and Blue Fruit Salad Recipe:

• Fresh & Sweet: The fresh fruits offer a refreshing and light side to other heavy dishes in the summer.
• Patriotic Side Dish: Make it for backyard barbecues, picnics, and potlucks to celebrate the 4th of July and American holidays.
• Great For Any Occasion: Serve it all summer long, even when it isn’t a holiday. This fruit salad pairs well with everything.

Ingredients

Fruit Salad

• 1-pound strawberries
• 1-pint blueberries
• 3 Honey Crisp apples
• 1 Tablespoon of fresh lemon juice mixed with 1 cup of water (for submerging apple slices to prevent browning)

Dressing

• 1 Tablespoon orange juice (fresh from an orange)
• 1 teaspoon orange zest
• 1 Tablespoon light brown sugar
• pinch of salt

Instructions

For The Fruit Salad

Remove the stems from the strawberries and cut them into bite-sized pieces (about 4 pieces per strawberry). Place the strawberries in a large serving bowl.

Add the blueberries to the bowl with the strawberries.
Wash and core the Honeycrisp apples, then slice them into approximately ¼-inch-thick slices.

Place the apple slices in the bowl of lemon water to prevent the apples from browning. When ready to serve, remove the apple slices from the lemon water. Pat dry. Then use a small star-shaped cookie cutter to cut stars from the apple slices. Add the apple stars to the fruit mixture.

For The Dressing

Whisk together the orange juice, orange zest, brown sugar, and a pinch of salt in a small bowl until well combined.

Drizzle the dressing over the fruit and gently toss to coat. Serve immediately, or chill until ready to serve. Enjoy!

Servings

Serves 4 to 6

Storage

Store the fruit salad in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate and add the apple stars just before serving to maintain their texture and color.

Holly’s Tips for The Best Red, White, and Blue Fruit Salad:

• Use Fresh, High-Quality Fruit: For the sweetest and most flavorful red, white, and blue fruit salad, select ripe strawberries, firm Honeycrisp apples, and plump blueberries. Fresh, in-season fruit provides the best texture and natural sweetness.
• Use A Star Cookie Cutter: A mini star-shaped cookie cutter creates festive apple stars that make this patriotic fruit salad perfect for Memorial Day, the Fourth of July, and Labor Day celebrations.
• Make The Dressing Ahead: The orange dressing can be prepared up to 24 hours in advance and stored in the refrigerator. Give it a quick whisk before drizzling over the fruit.
• Add Dressing Just Before Serving: For the freshest texture, toss the fruit with the citrus dressing shortly before serving. This keeps the berries firm and prevents excess juices from accumulating in the bowl.
• Best Served Chilled: Serve this summer fruit salad cold for the most refreshing flavor. Refrigerate for at least 1 hour before serving, if time allows.
• Customizable: While the classic red, white, and blue combination is perfect for patriotic holidays, you can also add raspberries, watermelon, pears, or bananas for extra variety.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Summer Fruit Salad.

Wanting something a little different? This Red, White, and Blue Berry Trifle is a beautifully layered patriotic dessert!

Looking for more festive 4th of July recipes? No party is complete without The Best Ever Cheeseburgers, Pudding Pops, and Easy Berry Crisp.

Have you made this Red, White, and Blue Fruit Salad recipe?

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

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Red, White and Blue Fruit Salad

This Red, White and Blue Fruit Salad is loaded with fresh strawberries, crisp apples, and juicy blueberries tossed in a sweet orange dressing. It's a refreshing, patriotic side dish that's perfect for BBQs, picnics and all your favorite summer celebrations!

Prep Time 20 minutes minutes

Ingredients

Fruit Salad

• 1 pound fresh strawberries
• 1 pint fresh blueberries
• 3 Honey Crisp apples
• 1 Tablespoon of fresh lemon juice mixed with 1 cup of water (for submerging apple slices to prevent browning)

Dressing

• 1 Tablespoon orange juice (fresh from an orange)
• 1 teaspoon orange zest
• 1 Tablespoon light brown sugar
• pinch of salt

Instructions

For The Fruit Salad

• Remove the stems from the strawberries and cut them into bite-sized pieces (about 4 pieces per strawberry). Place the strawberries in a large serving bowl.
• Add the blueberries to the bowl with the strawberries. Wash and core the Honeycrisp apples, then slice them into approximately ¼-inch-thick slices.
• Place the apple slices in the bowl of lemon water to prevent the apples from browning. When ready to serve, remove the apple slices from the lemon water. Pat dry. Then use a small star-shaped cookie cutter to cut stars from the apple slices. Add the apple stars to the fruit mixture.

Dressing

• Whisk together the orange juice, orange zest, brown sugar, and a pinch of salt in a small bowl until well combined.
• Drizzle the dressing over the fruit and gently toss to coat. Serve immediately, or chill until ready to serve. Enjoy!

Notes

Serves 4 to 6

The post Red, White and Blue Fruit Salad 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.

There’s something about this Party Punch recipe that instantly transports me back to childhood summers and hot afternoons spent outside. The aroma and the color of the punch brings those memories rushing back in the best way!

This Party Punch is sweet and refreshing over ice, and perfect for any celebration. It goes so well with just about any summer party spread, from salty snacks to barbecue dishes, making it the kind of drink that becomes the highlight of the table.

PARTY PUNCH

To make this sparkling party punch, combine 1 bottle of Simply Made Fruit Punch with ¼ cup pink lemonade frozen concentrate in a large punch bowl (or drink dispenser) and stir until blended. Chill until ready to serve.

Just before serving, add 2 liters of Sprite soda for a fizzy lift and stir in ¼ cup strawberry simple syrup for extra sweetness and flavor. Adjust to taste by adding more syrup or lemonade concentrate if desired, then serve over ice!

Garnish with fresh fruit slices like strawberries, raspberries, limes, and/or lemons. This easy non-alcoholic Party Punch recipe serves over 10 and is perfect for summer barbecues, bridal showers, baby showers, Memorial Day, and Fourth of July parties!

Find my expert tips on how to make an easy homemade party punch 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 Party Punch Recipe:

• Fizzy & Refreshing: The combination of Sprite, fruit punch, and pink lemonade creates a bubbly, refreshing drink everyone enjoys.
• Kid-Friendly: A non-alcoholic party punch that both kids and adults will happily sip all day.
• Effortless Hosting & Party Beverage: This party punch recipe comes together in minutes with simple mixing. No special equipment needed.
• Customizable: Adjust the sweetness with extra strawberry syrup or pink lemonade concentrate, or add different fruit garnishes to make it your own.

Ingredients

• 1 bottle (52 ounces) Simply Made Fruit Punch
• ¼ cup Pink Lemonade Frozen Concentrate
• ¼ cup Strawberry Simple Syrup
• 2 liters of Sprite (lemon lime soda)

Instructions

For the coldest, most refreshing punch, be sure all ingredients are well chilled before you begin. This helps keep the punch cool without needing too much ice, which can water down the flavor.

Pour the 52-ounce bottle of fruit punch into a large punch bowl or drink dispenser. Add the thawed pink lemonade concentrate and stir well until fully blended. Store in the fridge until ready to serve. (Don’t add the sprite until serving time.)

When ready to serve, slowly pour in the 2 liters of Sprite, then gently stir in the strawberry syrup. The syrup adds extra fruity flavor.
Stir everything together and sample the punch. If you’d like it a little sweeter, mix in additional strawberry syrup or a little more pink lemonade concentrate.

Add ice if desired or serve without ice for a stronger flavor. For a fun finishing touch, garnish with fresh fruit slices such as raspberries, lemons, limes, and/or strawberries. Serve fresh and enjoy!

Servings

Serves 10-12.

Storage

Store leftover Party Punch in a covered pitcher or airtight container in the refrigerator for up to 2-3 days, keeping the Sprite separate if possible to maintain maximum fizz and freshness.

Holly’s Tips for The Best Party Punch Recipe:

• Chill Ingredients First: For the best fruit punch recipe, make sure all ingredients, including fruit punch, Sprite, and pink lemonade concentrate, are fully chilled before mixing to keep your party punch cold without watering it down.
• Add Soda Last: Always pour in the Sprite soda right before serving to preserve the fizz and keep your sparkling party punch light and refreshing.
• Use A Large Punch Bowl or Drink Dispenser: A spacious container helps evenly mix ingredients and makes serving this party punch for a crowd much easier.
• Stir Gently: When combining ingredients, stir slowly to maintain carbonation and avoid flattening the soda in this fizzy fruit punch. This also helps keep the bubbles, which makes it more fun for the kids.
• Serve Fresh Over Ice: For best results, serve over ice just before drinking or use frozen fruit instead of ice cubes to prevent dilution of your party punch recipe.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Sonic Copycat Lemon Berry Slush.

Wanting something a little different? This Cherry Limeade is another classic party beverage.

Looking for something more festive? Christmas Punch is a hit for Thanksgiving, Christmas, and New Year’s Eve.

Searching for more fruity beverages? Chick-fil-A Copycat Frosted Lemonade and Watermelon Lemonade Slushies are easy and refreshing!

Have you made this Party Punch recipe?

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

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Party Punch

This easy Party Punch is sweet, fruity, and perfectly bubbly! Made with just four simple ingredients, it's a refreshing crowd-pleaser for holidays and any special celebration!

Prep Time 1 hour hour

Servings 10

Ingredients

• 1 bottle (52 ounces) Simply Made Fruit Punch
• ¼ cup Pink Lemonade Frozen Concentrate
• ¼ cup Strawberry Simple Syrup
• 2 liters Sprite (lemon lime soda)

Instructions

• For the coldest, most refreshing punch, be sure all ingredients are well chilled before you begin. This helps keep the punch cool without needing too much ice, which can water down the flavor.
• Pour the 52-ounce bottle of fruit punch into a large punch bowl or drink dispenser. Add the thawed pink lemonade concentrate and stir well until fully blended. Store in the fridge until ready to serve. (Don’t add the sprite until serving time.)
• When ready to serve, slowly pour in the 2 liters of Sprite, then gently stir in the strawberry syrup. The syrup adds extra fruity flavor.
• Stir everything together and sample the punch. If you'd like it a little sweeter, mix in additional strawberry syrup or a little more pink lemonade concentrate.
• Add ice if desired or serve without ice for a stronger flavor. For a fun finishing touch, garnish with fresh fruit slices such as raspberries, lemons, limes, and/or strawberries. Serve fresh and enjoy!

Recipe adapted from: Sweet Tea and Sprinkles.

The post Party Punch appeared first on Life In The Lofthouse.

BBQ Chicken Salad Wraps are my go-to for a quick snack or an easy weeknight dinner. They’re perfect for those busy days when cooking feels like the last thing you want to do, especially in the summer heat, when turning on the oven is the last thing on your mind. Best of all, this BBQ chicken salad recipe comes together in under 20 minutes with little prep time.

BBQ CHICKEN SALAD WRAPS

The heart of these BBQ wraps is the chicken salad mixture, made with tender, juicy chicken, sweet corn, black beans, ripe tomatoes, sharp cheddar cheese, and a perfect blend of BBQ sauce and creamy ranch dressing. The best part? You can make the chicken mixture ahead of time and keep it chilled in the fridge, so when hunger strikes, assembly takes just a few minutes. We love using whole wheat tortillas, but white tortillas, flavored wraps, or flatbreads work just as well. Serve them alongside baked sweet potato fries, a crisp garden salad, or fresh fruit for a complete and satisfying meal.

Find my expert tips on how to make homemade BBQ chicken salad 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 BBQ Chicken Salad Wraps Recipe:

• Quick & Easy: These BBQ chicken wraps are ready to go in under 30 minutes, perfect for busy lunches and weeknight dinners. 
• Classic BBQ Flavors: If you enjoy the smoky sweetness of BBQ sauce paired with creamy ranch dressing, you will love these chicken salad wraps.
• Customizable: You can make these wraps as hearty or as light as you’d like. Add grilled chicken, use high-fiber or gluten-free wraps, or add your favorite toppings.

Ingredients

• 1 tablespoon olive oil or avocado oil
• 2 large boneless, skinless chicken breasts, diced
• salt & pepper, to taste
• 3/4 cup frozen corn, thawed
• 3/4 cup black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/2 cup sharp cheddar cheese
• 1/2 cup barbecue sauce
• 1/2 cup ranch dressing
• 6 large whole wheat or flour tortillas
• shredded romaine lettuce

Instructions

Heat oil in a large skillet over medium-high heat.

Season chicken breasts with salt and pepper, then place in the heated skillet. Cook about 5 to 6 minutes per side, or until cooked through. (You could also grill the chicken if you’d rather.)

In a large bowl, combine the diced cooked chicken, corn, black beans, tomatoes, and shredded cheese. Mix until combined. Drizzle BBQ sauce and ranch dressing over the mixture and toss until evenly coated.

Place the desired amount of lettuce on top of a tortilla and then a couple of large spoonfuls of chicken mixture.

Roll up burrito style. Serve and enjoy!

Servings

Serves 6

Storage and Reheating

Store leftover chicken, beans, corn, and cheese mixture in an airtight container in the refrigerator for up to 2 days. Store the tortillas separately to prevent sogginess. When ready to serve, assemble the wraps fresh by layering lettuce on the tortilla, adding the chicken mixture, and rolling tightly. Don’t freeze fully assembled wraps.

Holly’s Tips for The Best BBQ Chicken Salad Wraps:

• Use High-Quality Boneless, Skinless Chicken Breasts: Use fresh, boneless, skinless chicken breasts for juicy, tender meat.
• Avoid Overcooking The Chicken: Overcooked chicken becomes dry. Cook just until the juices run clear. This locks in moisture and makes every bite tender.
• Adjust Dressing As Needed: The sweet and smoky BBQ sauce pairs perfectly with creamy ranch dressing. Adjust the amount to your taste for a lighter or richer wrap. Add a squeeze of lime or a pinch of chili flakes for an extra kick.
• Make It More Healthy: Using whole wheat tortillas, lean chicken breast, fresh vegetables, and moderate amounts of BBQ sauce and ranch dressing makes these wraps a balanced, protein-packed meal. You can also reduce cheese or dressing for a lighter option.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Sticky Chicken Finger Wraps. They are amazing!

Wanting something different? These Greek Chicken Wraps are loaded with veggies, seasoned grilled chicken, and Tzatziki sauce, all wrapped inside a warm flatbread.

Can’t get enough of wrap recipes? Make these highly-rated recipes: Strawberry Chicken Wraps, Grilled Cheeseburger Wraps, Taco Lettuce Wraps, and Turkey Ranch Club Wraps.

Have you made this BBQ Chicken Salad Wraps recipe?

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

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BBQ Chicken Salad Wraps

BBQ Chicken Salad Wraps are a quick, no-fuss meal packed with chicken, black beans, corn, tomatoes, and cheese—perfect for busy days or warm nights!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 tablespoon olive oil
• 2 large boneless, skinless chicken breasts diced
• salt & pepper to taste
• 3/4 cup frozen corn thawed
• 3/4 cup black beans drained and rinsed
• 1/2 cup diced tomatoes
• 1/2 cup sharp cheddar cheese
• 1/2 cup barbecue sauce
• 1/2 cup ranch dressing
• 6 large flour or whole wheat tortillas
• shredded romaine lettuce

Instructions

• Heat olive oil in a large skillet over medium-high heat.
• Season chicken breasts with salt and pepper, then place in heated skillet. Cook about 5 to 6 minutes per side, or until cooked through. (*You could also grill the chicken if you’d rather.)
• In a large bowl, combine diced chicken, corn, black beans, tomatoes and shredded cheese. Mix until combined. Drizzle BBQ sauce and ranch dressing over mixture and toss until evenly coated.
• Place desired amount of lettuce on top of a tortilla and then a couple large spoonfuls of chicken mixture. Roll up burrito style. Serve and enjoy!

Recipe by: 5 Boys Baker.com.

The post BBQ Chicken Salad Wraps appeared first on Life In The Lofthouse.

Want to take roasted potatoes to the next level? These golden Greek Lemon Potatoes, also known as Patates Lemonates, are packed with lemon flavor, roasted garlic, and rich olive oil. They’re perfectly crisp around the edges while staying soft and creamy inside, making them melt into your mouth. If you’ve ever ordered Greek lemon potatoes at a restaurant and wondered how they get that irresistible texture and flavor, this foolproof recipe delivers the same results right in your own kitchen. Our family can’t get enough of them!

GREEK LEMON POTATOES

Unlike standard roasted potato recipes, Greek lemon potatoes are cooked in a flavorful lemon-garlic broth first, allowing every bite to soak up bold Mediterranean flavor before roasting to golden perfection. They are half-braised, half-roasted. The result? Tender potatoes with caramelized edges and a tangy, savory finish that pairs beautifully with chicken, lamb, seafood, or your favorite Greek-inspired meals.

The key to authentic Greek lemon potatoes is letting the potatoes fully absorb the lemon-garlic broth before they crisp up in the oven. Many recipes either leave too much liquid in the pan or dry the potatoes out before they become tender. This tested method ensures the potatoes stay flavorful inside while developing slightly crispy edges on the outside.

Find my expert tips on how to make homemade Greek Lemon Potatoes 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 Greek Lemon Potatoes Recipe:

• Restaurant-Quality At Home: This recipe tastes just like the Greek lemon potatoes you’d order at your favorite Mediterranean restaurant, but more fresh.
• Golden & Delicious: These potatoes roast up beautifully golden and slightly crisp on the outside while staying soft, creamy, and fluffy inside.
• Authentic Greek Flavors: Fresh lemon juice, garlic, oregano, and olive oil create the classic bright and savory flavor that makes Greek lemon potatoes so irresistible.
• Greek Cooking Technique: The potatoes are first braised in a lemon-garlic broth, then roasted for incredible texture and flavor.
• Great For Entertaining: These Greek potatoes are always a crowd favorite and look impressive served on a large platter with fresh lemon wedges and oregano.

Ingredients

• 2 ½ lbs. Yukon Gold potatoes
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup olive oil
• 1/3 cup freshly squeezed lemon juice
• 5 garlic cloves, finely minced
• 1 Tablespoon dried oregano
• 2 teaspoons salt

Instructions

Preheat the oven to 400°F.

Peel the potatoes, then cut larger ones into 4 wedges (about 1½ inches thick) and medium potatoes into 3 wedges.

Add the potato wedges to a roasting pan along with the remaining ingredients and toss to coat evenly.

Roast for 20 minutes, then turn the potatoes. Continue roasting for another 25 to 30 minutes, or until most of the liquid has been absorbed and a small amount of oil remains in the pan.

Crisp The Potatoes

Transfer the potatoes to a separate baking sheet. Tilt the original pan and carefully spoon off as much oil as possible (a little juice is fine), then drizzle it over the potatoes. Return to the oven and roast for 35 minutes, turning once or twice, until golden and crisp around the edges.

Transfer the potatoes to a large platter. Spoon the reduced garlic juices over the top (or toss the potatoes in the pan). Garnish with lemon wedges, if desired. Serve and enjoy!

Servings

Serves 5

Storage and Reheating

Store leftover Greek Lemon Potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, spread the potatoes on a baking sheet and warm them in a 400°F oven for 10-15 minutes, or until heated through and crispy again. You can also reheat them in an air fryer for a few minutes to help restore their crisp edges. While microwaving works for convenience, the potatoes will lose their signature texture.

Holly’s Tips for Greek Lemon Potatoes Recipe:

• Choose The Right Potatoes: Use starchy Yukon potatoes rather than waxy varieties, as they soak up flavor better.
• Grate The Garlic: For best results, finely grate the garlic using a microplane so it blends into the stock. This helps prevent small pieces from burning.
• Don’t Skip The Salt: It may seem like a lot, but potatoes really need a good amount of salt for proper flavor.
• For Crisping: You can skip transferring the potatoes to a separate tray, but the results will vary: either less crispy, unevenly golden potatoes, or well-colored potatoes with some burnt edges and garlic. If you prefer less browning, leave them in the same pan and roast for about 20 more minutes, keeping a close eye so the garlic doesn’t burn.
• Just Before Serving: Drizzle the garlic pan juices over the potatoes instead of tossing them to help maintain their crisp edges. You can also skip reducing the juices and use them as-is—this step is optional.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try these delicious Garlic Parmesan Roasted Potatoes.

Wanting something different? Make my German Potato Salad next!

Looking for something to serve with these potatoes? Try this juicy Grilled Lemon Chicken.

Searching for more side dishes? Try these highly-rated recipes: Garlic Parmesan Scalloped Potatoes, Crock Pot Creamy Mashed Potatoes, and Cheesy Broccoli Twice-Baked Potatoes.

Have you made this Greek Lemon Potatoes recipe?

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

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Greek Lemon Potatoes

Meet your new favorite side dish. Authentic Greek Lemon Potatoes are golden, flavorful, and roasted to perfection!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Ingredients

• 2 ½ lbs. Yukon Gold potatoes
• 1 ½ cups low-sodium chicken broth
• ½ cup olive oil
• ⅓ cup freshly squeezed lemon juice
• 5 garlic cloves, finely minced
• 1 Tablespoon dried oregano
• 2 teaspoons salt

Instructions

• Preheat the oven to 400°F.
• Peel the potatoes, then cut larger ones into 4 wedges (about 1½ inches thick) and medium potatoes into 3 wedges.
• Add the potato wedges to a roasting pan along with the remaining ingredients and toss to coat evenly.
• Roast for 20 minutes, then turn the potatoes. Continue roasting for another 25 to 30 minutes, or until most of the liquid has been absorbed and a small amount of oil remains in the pan.

Crisp The Potatoes

• Transfer the potatoes to a separate baking sheet. Tilt the original pan and carefully spoon off as much oil as possible (a little juice is fine), then drizzle it over the potatoes. Return to the oven and roast for 35 minutes, turning once or twice, until golden and crisp around the edges.
• Transfer the potatoes to a large platter. Spoon the reduced garlic juices over the top (or toss the potatoes in the pan). Garnish with lemon wedges, if desired. Serve and enjoy!

Notes

Yields: 4 to 5 servings

Recipe adapted from: Recipe Tin Eats.

The post Greek Lemon Potatoes appeared first on Life In The Lofthouse.

Grilling season is here, and there is no better way to celebrate than with Grilled Lemon Chicken. It’s a classic grilling recipe for a reason. Inspired by the fresh flavors of Mediterranean cuisine, especially Greek and Southern Italian cooking, this dish combines tangy lemon juice, olive oil, and garlic to create a light and delicious chicken marinade everyone will enjoy straight from the grill.

GRILLED LEMON CHICKEN

This grilled lemon chicken marinade comes together easily with only a handful of ingredients. Let the grilled chicken lemon breasts sit in the fridge for about 2 to 8 hours to allow the flavors to marry together, then pop them on the grill, switching sides after 7 minutes, for a quick weeknight meal.

Serve this amazing chicken alongside grilled vegetables, roasted potatoes, rice pilaf, fresh green salads, or buttery pasta for a delicious dinner. You can also slice the grilled chicken and use it in wraps, sandwiches, grain bowls, or Caesar salads for easy lunches and dinners throughout the week. It’s great for picky eaters and meal prepping. With its fresh citrus flavor, smoky grilled finish, and simple preparation, this grilled lemon garlic chicken is sure to become one of your go-to summer chicken recipes.

Find my expert tips on how to make grilled lemon chicken 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 Grilled Lemon Chicken Recipe:

• Juicy & Tender: Marinating the chicken for several hours helps lock in moisture, making the chicken breasts flavorful and perfectly tender on the grill.
• Simple Weeknight Meal: Made with fresh ingredients you likely already have on hand, this recipe is easy and approachable for any home cook.
• Summer Grilling Staple: This chicken cooks quickly on the grill and delivers delicious smoky flavor, making it ideal for cookouts, family dinners, or meal prep.
• Healthy & Protein-Packed: Lean chicken breasts paired with a light citrus marinade make this a wholesome, satisfying meal option without feeling heavy.
• Meal-Prep-Friendly: Make extra and enjoy leftovers throughout the week in salads, bowls, or quick lunches.

Ingredients

• 1 cup olive oil
• 2/3 cup freshly squeezed lemon juice
• 5 cloves garlic, minced
• salt and pepper, to taste
• 1 Tablespoon dried minced onion (OR freshly diced white onion)
• 4 to 6 medium boneless, skinless chicken breasts

Instructions

In a large bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and onion. Add chicken breasts to the marinade. Turn to coat- making sure all chicken is covered in marinade. Cover with a lid. Place in fridge to marinate at least 2 hours or up to 8 hours.

Prepare the grill for medium heat. Drain chicken; discard marinade.

Place chicken on the grill rack, then cover the grill with the lid. Grill on first side for 7 minutes. Turn over and grill another 7 minutes, or until cooked thoroughly and internal temperature reaches 165 degrees Fahrenheit. Serve warm and enjoy!

Servings

Yields: 4 to 6 lemon chicken breasts.

Storage and Reheating

Store leftover grilled lemon chicken in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled chicken in a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw chicken overnight before reheating if frozen. To reheat, place a chicken breast in the microwave, on the stovetop, or in a 350°F oven until warmed through, adding a splash of broth or lemon juice if needed to keep the chicken moist. 

Holly’s Tips for The Best Grilled Lemon Chicken Recipe:

• Don’t Rush The Process: For the juiciest and most flavorful grilled lemon chicken, marinate the chicken breasts for at least 2 hours. If possible, let the chicken soak overnight for an even deeper lemon garlic flavor.
• Pound The Chicken If Needed: If your chicken breasts are thick in some areas, gently pound them to an even thickness before marinating. This helps the chicken cook evenly on the grill and prevents dry spots.
• Preheat The Grill: A medium-heat grill is key for the best grilled chicken breasts. Preheating the grill helps create beautiful grill marks while sealing in moisture.
• Don’t Forget The Oil: Lightly oiling the grill grates before cooking helps prevent the lemon chicken from sticking and makes flipping easier.
• Check For Doneness: Use a meat thermometer to check for doneness. The chicken is ready when the internal temperature reaches 165°F for tender, juicy results every time.
• Serve It Your Way: Enjoy this versatile lemon chicken in salads, wraps, pita sandwiches, pasta dishes, or grain bowls for endless dinner possibilities.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Grilled Apricot Chicken next.

Wanting something different? This 2-ingredient Grilled Italian Chicken is so good!

Looking for more grilled chicken recipes? Here are some of my favorites: Grilled Cilantro Lime Chicken, Grilled Huli Huli Chicken, and Garlic Parmesan Chicken Kebabs.

Have you made this Grilled Lemon Chicken recipe?

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

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Grilled Lemon Chicken

Tender and juicy chicken packed with lemon flavor. The addition of garlic and onion adds a whole other depth of delicious flavor!

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Ingredients

• 1 cup olive oil
• 2/3 cup freshly squeezed lemon juice
• 5 cloves garlic minced
• salt and pepper to taste
• 1 Tablespoon dried minced onion (or freshly diced white onion)
• 4 to 6 medium boneless, skinless chicken breasts

Instructions

• In a large bowl, whisk together olive oil, lemon juice, garlic, salt, pepper and onion. Add chicken breasts to the marinade. Turn to coat- making sure all chicken is covered in marinade. Cover with lid. Place in fridge to marinate at least 2 hours or up to 8 hours.
• Prepare grill for medium heat. Drain chicken; discard marinade.
• Place chicken on grill rack then cover grill with lid. Grill on first side for 7 minutes. Turn over and grill another 7 minutes, or until cooked thoroughly and internal temperature reaches 165 degrees Fahrenheit. Serve warm and enjoy!

Notes

Yields: 4 to 6 grilled lemon chicken breasts.

The post Grilled Lemon Chicken appeared first on Life In The Lofthouse.