Lunches - Lauren's Latest

Zuppa Toscana

Lauren's Latest — Fri, 14 Oct 2022 11:30:00 +0000

Made with Italian Sausage, potatoes, and kale, this Zuppa Toscana Recipe is exactly what you need to warm up on a cold day! The sweet Italian sausage flavors, the creamy broth, and the potatoes and kale add substance to make this hearty and healthful. It’s a relatively quick recipe to make and doesn’t take a bunch of prep work, either. Delicious served with Four Cheese Texas Toast or my Mom’s Potato Rolls.

Olive Garden Copycat Recipe

Have I got a winner of a dinner for you today! A hearty, easy to make, stick to your ribs soup that everyone will love! Zuppa Toscana looks pretty plain jane, but let me tell you, the flavor in this will knock your taste buds off. One pot of this doesn’t last long and it’s just what we needed to warm up and fill some empty tummies! A copycat recipe to Olive Garden’s Zuppa Toscana, you can make this at home, too!

Looking for even more soup recipes? Here are some of my favorites: Creamy Cauliflower Soup, Chicken Noodle Soup with Homemade Noodles, Loaded Baked Potato Soup, and Crockpot Chicken Tortilla Soup.

Make this soup your own! Variations:

I encourage you to experiment and make this Zuppa Toscana Soup your own, based on your likes, dislikes and what you have on hand. Here are a couple of suggestions to get you started, let me know how it goes in the comments below.

Spinach: replace kale with spinach! The spinach will wilt a lot more than the kale will, but still equally delicious with a big nutritious kick.
Beans: Instead of using potatoes, try using canned white beans, or really any can of beans will work!
Bacon: saute some bacon along with the sausage for an extra shot of flavor!
Veggies: feel free to load this sucker up full of vegetables. Carrots, celery, zucchini, broccoli, it’s all fair game.
Smoked Sausage: don’t like Italian Sausage? No problem! Try a tasty smoked sausage. Since most of the flavor comes from the meat, be sure you’re using one with lots of flavor.

How to Make Zuppa Toscana Soup

The directions for this recipe are really simple! For full details see the recipe card down below. Here is what you can expect when making this recipe:

Cook Sausage

In a large pot, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.

Add Remaining Ingredients (except heavy cream)

In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes.

Pro Tip: To take the bitter edge off of the kale, blanch it for a couple minutes in boiling water before adding to soup.

Cover and cook 10-15 minutes or until potatoes are tender.

Add Heavy Cream + Serve

When ready to serve, remove the bay leaf and add the heavy cream.

My Soup Isn’t Thick! What do I do?

If you made this recipe and you noticed that its not as thick or creamy as you’d like, the solution is a relatively quick fix. After the soup is made in its entirety, simply whisk 2 tablespoons of flour into 1/2 cup water to create a slurry and then gently stir that into the pot of soup. After a minute or two, it should thicken up slightly.

If you have read this section before you’ve begun making Zuppa Toscana, simply increase the flour to 6 tablespoons instead of 1/4 cup (which is 4 tablespoons). Stir the flour into the cooked onions and sausage before adding in the broth. That should do the trick!

Storing Leftover Zuppa Toscana Soup

Store any leftovers in an airtight container in the fridge for up to 3-4 days.

To Freeze – I love that this soup freezes so well! Allow soup to cool completely before placing in a freezer safe, airtight container. Soup will stay fresh for up to 3 months in the freezer.

To Thaw – Allow to thaw overnight in the fridge. Reheat gently to keep from getting mushy potatoes.

Love Kale? Here are More Kale Recipes:

With the cold months of the year are starting to settle in, make a nice big comforting pot of Zuppa Toscana soup. It’s sure to please even the pickiest eaters!

The printable recipe card is down below, have a great weekend, friends!

Zuppa Toscana Soup

Made with Italian Sausage, kale, and potatoes, Zuppa Toscana is exactly what you need to warm up on a cold day!

Course Soup

Cuisine American

Keyword sausage kale soup

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings servings

Calories 549kcal

Author Lauren’s Latest

Ingredients

1 lb Italian Sausage sweet or spicy, you choose
2 tablespoons butter
1 onion diced
2 cloves garlic minced
1/4 cup all purpose flour
6 cups chicken broth
1 bay leaf
salt & pepper to taste
4 cups kale stalks removed & torn into bite sized pieces
2 medium russet potatoes washed and sliced into 1/2 inch pieces
1 cup heavy cream

US Customary – Metric

Instructions

In large pot over medium heat, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.
In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes. Cover and cook 10-15 minutes or until potatoes are tender.
When ready to serve, remove the bay leaf and add in heavy cream.

Nutrition

The post Zuppa Toscana appeared first on Lauren's Latest.

Chicken Salad Sandwich

Lauren's Latest — Wed, 12 Oct 2022 11:30:00 +0000

Leftover chicken never tasted so good! A Chicken Salad Sandwich is always my favorite way to put it to use! Shredded roasted chicken, sliced red grapes, red onion, basil, celery and chopped pecans come together in a simple mayonnaise dressing. Scoop a heaping spoonful (or more!) onto a croissant and you have the most delicious lunch ever! Pair with some Homemade Kettle Chips or my easy Fruit Salad.

Use Croissants

Everyone has their own version of Chicken Salad Sandwiches. Some use dinner rolls, some opt for the low carb option of a wrap or just eat it plain, maybe with some crackers. Croissants are my go to for many reasons. It’s obvious that they are far superior to all the other breads out there, but the buttery, flaky texture is really just the best and you cannot convince me otherwise. I love to use croissants for chicken salad because they are so soft and pretty sturdy as far as bread goes. You can really load on the chicken salad and some crunchy lettuce to finish it off.

How to Make Chicken Salad Sandwiches

Definitely one of the most simple recipes I have…the hardest part comes in the slicing and dicing of the grapes and veggies. For full recipe details, see the printable recipe card down below.

Combine All Ingredients

Combine shredded chicken, sliced red grapes, basil, chopped pecans, diced red onion, and diced celery together in large bowl. Add in Mayonnaise and salt + pepper. Stir to combine.

Refrigerate until ready to use.

Scoop onto Croissants + Serve

Add lettuce to bottom part of croissant. Scoop a heaping spoonful or two onto croissant.

What to Serve with Chicken Salad Sandwiches

Depending on how you are using these, there are lots of options for side dishes that pair well. If you’re wanting to make these for a party/gathering, try using mini croissants and serve as an appetizer. Other side dish options are:

Storing Leftovers

Store leftover Chicken Salad in an airtight container in the fridge. Chicken salad will stay fresh for 2-3 days…depending on when the roasted chicken was cooked. You will want to stir the mixture up a little before you use it, as the mayo and other juices tend to separate a little.

Make Ahead – The beauty of Chicken Salad is the longer it sits, the better it tastes! This absolutely is a great make ahead kind of recipe.

Freezing – Unfortunately freezing isn’t an option. Anything with mayonnaise in it doesn’t freeze very well and I don’t recommend it.

More Salads to Try!

This Chicken Salad Sandwich recipe is perfect for lunch or light snacking…OR throw these into mini croissants. Super cute and kind of fancy too. No one needs to know how easy it is to make.

The printable recipe card is found below. Be sure to print, save, bookmark and share this recipe to have handy! Enjoy your day, friends!

Chicken Salad Sandwich

Leftover chicken never tasted so good! A Chicken Salad Sandwich is my new favorite way to put it to use!

Course Salad

Cuisine American

Keyword Pecan Chicken Salad

Prep Time 15 minutes

Total Time 15 minutes

Servings servings

Calories 585kcal

Author Lauren’s Latest

Ingredients

2 large roasted chicken breasts fully cooked, cooled and diced
2 cups red grapes sliced
10 large basil leaves chiffonade
½ cup pecans toasted, chopped
2 stalks celery diced
½ cup red onion diced
¾-1 cup mayonnaise
salt & pepper to taste

US Customary – Metric

Instructions

Stir all ingredients together in large bowl. Refrigerate until ready to use.
Delicious with crackers or in a sandwich with lettuce.

Nutrition

The post Chicken Salad Sandwich appeared first on Lauren's Latest.

Creamy Tomato Bisque

Lauren's Latest — Sun, 18 Sep 2022 11:30:00 +0000

This Creamy Tomato Bisque is absolutely sinful! This soup is filled with lots of veggies, plus butter and cream for good measure and blended to perfection! I like mine a little chunky, but feel free to keep that blender going until it’s completely smooth. Serve with a grilled cheese sandwich or another side dish that you enjoy and that’s a delicious dinner.

Not Your Average Tomato Bisque

I’m not sure there is a better tomato soup I love more than this Tomato Bisque. This is a recipe that I got from my Mom who got it from a lady at church. She served it one night at a church event and basically made everyone fall in love with tomato bisque.

Typically, most tomato soup recipes are one-note and plain and boring, but THIS one…oh my goodness gracious…this is anything but plain and boring. It’s fabulous. I want to bathe in it that’s how good it is. Seriously delicious. Eat this with a little-grilled cheese sandwich and you’re in heaven. Or maybe try some homemade crackers?!

But first, what’s the difference between soup and bisque?

Technically, soup is a very general term. It can mean broth-based, cream-based, chowders, or bisques. Bisque is a kind of soup, generally creamy, very smooth, and made with some kind of shellfish or roasted/sauteed vegetables. All bisques are soups but all soups are not bisques.

This Tomato Bisque recipe isn’t completely smooth because I like it to have a little texture, but feel free to blend it completely smooth!

Substitutions

One of the things I love about soups is that I can sneak a bunch of vegetables in there without anyone knowing! In this recipe, I add onions, carrots and celery. Use what you have! Here are a couple common substitute ingredient questions I get asked.

Vegetable Stock – If you want to make this soup completely vegetarian friendly, substitute chicken broth with vegetable stock.

Whole Milk – You can substitute Half & Half with whole milk if you’re wanting a “lighter” option or happen to have whole milk on hand.

If tomato bisque isn’t your thing here are some other soups that will knock your socks off: Chicken Noodle Soup with Homemade Noodles, Cream of Cauliflower Soup, Taco Soup Recipe & Broccoli Cheese Soup.

How to Make Tomato Bisque

Do not be fooled by the fancy name! Tomato Bisque is such an easy soup to make! For full details, see the recipe card down below. Here is what you can expect when making this recipe.

Sauté Chopped Veggies

In a large pot, melt butter. Stir in celery, onion, and carrot and sauté until veggies are soft.

Add Flour to Veggies + Remaining Ingredients (except Half & Half + Curry Powder)

Sprinkle flour over vegetables and stir. Not including the half & half and curry powder, mix in the rest of the ingredients, cover, and simmer, stirring occasionally.

Puree Soup

Puree soup with an immersion blender or a regular blender (but be really careful! Its HOT STUFF!). Pour blended soup back into the soup pot.

Stir in Half & Half, Curry Powder + Serve!

Stir in half & half and curry powder. DO NOT boil once this has been added!

Serve your tomato bisque hot!

Blending Soup Smooth

I really like using an immersion blender. It’s so darn convenient. This is the one I have and it’s great!

If you are one who does not have an immersion blender, a high powdered blender works just as well. This is the blender I have and it works wonders.

Storing Leftover Creamy Tomato Bisque

Store any leftover Tomato Bisque in an airtight container in the fridge for 3-4 days.

Can I freeze Tomato Bisque?

Unfortunately, no. Soups with any cream or milk in them tend to separate when frozen, and tends to change the texture from smooth to grainy.

Love Warm, Comforting Soup? Try These Favorites:

Printable recipe is below! Save save save this recipe, folks. It’s so tasty!

Creamy Tomato Bisque

This Creamy Tomato Bisque is absolutely sinful! Eat with a grilled cheese sandwich or another side dish that you enjoy.

Course Lunch, Soup

Cuisine American

Keyword Tomato Bisque, Tomato Bisque Recipe, Tomato Bisque Soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings Servings

Calories 479kcal

Author Lauren

Ingredients

1/4 lb. butter
1 cup celery chopped
1 cup onion chopped
1/2 cup carrot chopped
1/3 cup flour
28 oz. diced tomatoes 1 can
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon dried marjoram
4 cups chicken broth or vegetable broth
1/2 teaspoon curry powder
2 cups half & half

US Customary – Metric

Instructions

In a large pot, melt butter over medium-low heat. Stir in celery, onion, and carrot and sauté until veggies are soft, 10-15 minutes.
Sprinkle flour over vegetables and stir until well incorporated. Mix in the rest of the ingredients and cover and simmer 30-45 minutes, stirring occasionally.
Puree soup with an immersion blender or a regular blender (but be really careful! Its HOT STUFF!) until smooth. Pour blended soup back into the soup pot.
Stir in 2 cups half & half with 1/2 teaspoon curry powder. DO NOT boil once this has been added! Serve hot!

Notes

You could use whole milk, but after the 1/4 lb. of butter, why would you choose the ‘lighter’ option?!

Nutrition

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25 Fall Soup Recipes

Kristin Augustus — Sun, 11 Sep 2022 11:30:00 +0000

With September here and back to school in full swing, it can only mean that Fall is just around the corner. I couldn’t be more thrilled! Cooler temps and leaves changing colors means it’s time to cozy up, watch a movie…and start making soups! Nothing is better than the warmth and comfort that a hearty soup brings. Today I am excited to bring to you 25 of my favorite soups, chilis and chowders all in one conveinent place. My hope is that this list will inspire you to pull out the slow cooker and make your favorite soup, or try a new one!

What Are You Looking For?

Chicken and Dumplings, Tomato Basil Tortellini Soup, White Chicken Chili, Chicken Noodle Soup, or whatever you’re craving, this list has it! Whichever recipe you choose first, it’s sure to leave your belly full and happy and we won’t judge you for licking the bowl clean. Dig in!

Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the perfect warm and comforting meal for the upcoming cold winter months. Filled with lots of veggies and wholesome wild rice, your family will fall in love with this recipe.

Cauliflower Soup (Instant Pot & Slow Cooker Directions)

Instant Pot Cauliflower Soup is a low carb, easy and tasty dinner for those chilly nights ahead this fall! Grab your preferred appliance, some bacon (yum!), and this comforting recipe.

Chicken Gnocchi Soup

An Olive Garden copycat recipe, this Chicken Gnocchi Soup is creamy, flavorful and really easy to make. Flavorful carrots, chicken and gnocchi cooked together in a thick and creamy broth, this soup will become your new fall favorite!

Loaded Baked Potato Soup

This 25-minute Loaded Baked Potato Soup is super simple and delicious! Perfect for busy weeknights this fall. Top with traditional baked potato toppings and then enjoy!

Broccoli Cheese Soup

Creamy, cheesy and oh so yummy, this Broccoli Cheese Soup will knock your socks off! A quick and comforting weeknight meal that tastes great! Grab some broccoli and cheese and get cooking!

Tomato Basil Tortellini Soup

This Tomato Basil Tortellini Soup is a super easy vegetarian meal that is packed full of tomatoes, seasonings, and cheesy tortellini! It’s a really quick meal that comes together in a cinch. It’s comforting but not too heavy. Perfect for those chilly evenings.

Creamy Tomato Bisque

This soup is filled with lots of veggies, plus butter and cream for good measure and blended to perfection! I like mine a little chunky, but feel free to keep that blender going until it’s completely smooth.

Taco Soup

This Taco Soup is healthy, hearty, easy, and delicious, it will make you want to give up tacos completely and commit to just soup! My favorite part is all the toppings to load on top!

Beef Stew ( Crockpot Recipe)

A comforting, classic recipe for beef stew – crockpot version! Tender beef chunks with carrots and red potatoes all wrapped up in a buttery, velvety thick gravy. The longer it cooks, the tastier it gets. Like a big warm slow cooker beef stew hug straight from my kitchen to yours.

Pumpkin Soup

This Creamy Pumpkin Soup is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Vegetable Beef Soup

Filled with tender stew meat, comforting broth and tons of veggies, this Vegetable Beef Soup is a delicious, filling and hearty soup. Perfect for dinner as we get into the chilly Fall months. Make it on the stove or in the crockpot, I’ve got directions for both!

Chicken Pot Pie Soup

This Chicken Pot Pie Soup is a lighter, lower-calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! Packed with veggies, shredded chicken and seasonings, you’ll have a quick and healthful weeknight meal, in less than 30 minutes.

Creamy Sausage Kale Soup

Made with Italian Sausage, kale, and potatoes, this Creamy Sausage Kale Soup is exactly what you need to warm up on a cold day! And yes, it is a Zuppa Toscana copycat recipe! The sweet Italian sausage flavors the creamy broth and the potatoes and kale add substance to make this hearty and healthful. It’s a relatively quick recipe to make and doesn’t take a bunch of prep work.

Crockpot Chicken Tortilla Soup

This recipe is so tasty and will feed a crowd! Very hearty, very healthy and is particularly divine with lots of cheese, sour cream, cilantro, crushed tortilla chips and anything else you want to throw up on top.

Classic Chicken Noodle Soup

The most delicious, comforting Classic Chicken Noodle Soup Recipe! Ready in 30 minutes and perfect for chilly or sick days!

Sweet Potato Curry Soup

You all will LOVE Sweet Potato Curry Soup. Warm, creamy, and {mostly} nutritious. It’s super delish and takes almost zero elbow grease. AND, it’s full of yummy spices that will make you want to get cozy by a fire and put on heavy turtleneck sweaters.

Minestrone Soup

This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months and even more perfect in a homemade bread bowl.

Hamburger Soup

This humble and simple Hamburger Soup recipe is the perfect comforting dinner or quick weeknight meal. Filled with ground beef and veggies with a hearty and flavorful broth, this soup will make it to the weekly rotation this Fall.

White Chicken Chili

You have to give this White Chicken Chili a try! It is creamy, a little spicy, filling, and filled with nutrition. Make a big pot, serve with rice and it will seem bottomless. The perfect meal for a crowd on a cold evening.

No Bean Chili

This No Bean Chili is a hearty and healthy recipe, filled with turkey and tons of vegetables! This meal comes together quickly and is perfect for a busy weeknight dinner!

Homemade Chili

You’ll never need another Chili Recipe again! This is the most basic, family-friendly, veggie-filled, delicious, one-pot chili recipe ever

Chicken and Dumplings

A homemade, easy Chicken and Dumplings recipe that is both comforting and tasty! Warm broth with tender chicken and buttery dumplings. Perfect for Fall!

Creamy Carrot Soup

This Creamy Carrot Soup is simplicity at its finest. A ridiculously easy, thick and creamy soup that is made with carrots, onions and potatoes. It’s the perfect comforting soup for Fall.

Cream of Mushroom Soup

This Cream of Mushroom Soup is as easy as they come. Lots of straightforward ingredients, simple steps, and a delicious end product.

Crockpot Sweet Corn Chowder with Sausage

Fall is upon us and nothing is quite as comforting {or easy!} as a warm, creamy Sweet Corn Chowder Recipe with Sausage from your slow cooker.

I hope you find a new favorite soup recipe from this list. There are so many good ones! Be sure to save, print, bookmark or share your favorites. Happy Fall cooking, friends!

The post 25 Fall Soup Recipes appeared first on Lauren's Latest.

Parmesan Bread Bites

Lauren's Latest — Wed, 07 Sep 2022 23:40:02 +0000

If you’ve had Parmesan Bread Bites from Domino’s or other pizza place, you’ll know how addicting they are…but these are better! Pillow-y soft on the inside and buttery, golden brown on the outside and topped with parmesan cheese and parsley…these won’t last long once you make them. Dip them in mustard or pizza sauce. These are a great appetizer with pizza or spaghetti and a little side salad.

What to Serve With Parmesan Bread Bites

We like to dip these in warm pizza sauce, marinara sauce or mustard. These are the perfect appetizer with pizza, pasta or any other Italian dish.

How to Make Parmesan Bread Bites

Since we’re taking some help from the store and using frozen dough, the most time consuming thing about these bread bites is waiting for the rolls to defrost! After that, it’s a quick 20 minutes from start to finish. For full recipe details see the printable recipe card down below. Here is what to expect when making these Parmesan Bread Bites.

Defrost Rolls + Cut into Smaller Pieces

Allow to defrost for about 2 hours until dough is completely thawed. Cut dough balls into two even pieces. Form into small pillow shapes, if desired. (I was too lazy to do that!)

Dip Dough in Baking Soda Solution

Dissolve baking soda in hot water. Dip dough pieces into baking soda solution and place on greased baking sheet.

Brush with Melted Butter, Spices + Cheese

Brush dough with melted butter and more baking soda solution. Sprinkle salt, pepper, parsley flakes and parmesan cheese over top.

Bake + Serve

Bake at 350 degrees for 12-15 minutes, or until lightly golden brown. Serve with mustard or pizza sauce.

Storing Parmesan Bread Bites

Once completely cooled, store any remaining bread bites in an airtight bag or container. They should stay fresh for 2-3 days in the fridge.

Can I freeze these?

Yes! Place room temperature bread bites in a freezer safe, airtight container or bag. These should stay fresh in the freezer for 2 months. To thaw, allow to sit out on the counter over night or in the fridge.

Love Parmesan Bread Bites? Try These Bread Recipes…

Add these tasty Parmesan Bread Bites to your dinner menu this week! They are sure to become your new favorite bread recipe. Be sure to save, print, bookmark or share this recipe. The printable recipe card is below. Have a great week, friends!

Parmesan Bread Bites

Soft & pillow-y on the inside, buttery, golden brown on the outside & topped with parmesan cheese and parsley. Dip in pizza sauce or mustard.

Course Snack

Cuisine American

Keyword parmesan bread bites

Prep Time 10 minutes

Cook Time 12 minutes

Defrost 2 hours

Total Time 2 hours 22 minutes

Servings bites

Calories 67kcal

Author Lauren

Ingredients

6 frozen dinner rolls
1 tablespoon butter melted
1 cup hot tap water
1 1/2 tablespoons baking soda
salt and pepper
parsley flakes
parmesan cheese

US Customary – Metric

Instructions

Defrost rolls for about 2 hours until dough is completely thawed. Cut dough balls into two even pieces. Form into small pillow shapes, if desired. (I was too lazy to do that!)
Dissolve baking soda in hot water. Dip dough pieces into baking soda solution and place on greased baking sheet.
Brush dough with melted butter and more baking soda solution. Sprinkle salt, pepper, parsley flakes and parmesan cheese over top. Bake at 350 degrees for 12-15 minutes. Serve with mustard.

Nutrition

The post Parmesan Bread Bites appeared first on Lauren's Latest.

Tuna Pasta Salad

Lauren's Latest — Sat, 03 Sep 2022 11:30:00 +0000

This creamy Tuna Pasta Salad is tangy, crunchy, oniony, and delightful! Perfect for a healthy lunch, light dinner, or snack to store in the fridge. The same goes for my Macaroni Salad! Great to bring to a potluck to share or keep it to yourself at home, anytime of the year!

Perfect Anytime!

Let’s talk easy dinners and Tuna Pasta Salad, shall we?

Pasta and tuna together are amazing with dill pickles, peas, and a few other yummy things. This is perfect for snacking, perfect for lunch, perfect for a picnic, basically perfect for any occasion. I thoroughly enjoyed eating this entire bowl.

Helpful Ingredient Tips

Sometimes a particular form of an ingredient is better than another when used in a recipe. Here are a few that I have found with this Tuna Pasta Salad.

Mini Bowtie Pasta – I love using mini bowtie pasta for this recipe because with every bite you get the perfect balance of ingredients. No huge chunks of pickle, pasta, or red onion. However, you can use whatever pasta you have on hand (probably not spaghetti, fettuccine, or lasagna noodles though).
Frozen Peas – if you don’t have frozen peas, you can use canned peas. Just be sure to drain them well. If fresh peas are in season, that would be the BEST choice of course.
Red Onion – or white onion. Although I love the taste of raw red onion, you can replace it with white onion, if desired.
Dill Pickle – please please please use dill pickles and not sweet pickles. This makes a huge difference.
Tuna – I used albacore packed in water but feel free to use what you have. And don’t forget to drain it!

Variations – Make This Salad Your Own

Feel free to change up this recipe to make it your own! Here are a couple of ideas from some of my readers who adapted their Tuna Pasta Salads:

Cut Out the Mayonnaise – to cut out some of the mayo, go half and half with unsweetened plain greek yogurt. This makes this recipe a little more healthy.
Replace Dill Pickles – don’t like dill pickles? One of my reader’s replaced them with green olives and capers and another replaced it with artichoke hearts! However, if you’re just looking for the crunch without the pickle flavor, try celery.
More Protein – looking to add more protein to your dish? Consider adding a can of cannellini beans or garbanzo beans.
Replace Tuna – this might be a little sacrilege, but if you happen not to like tuna, you can still enjoy this recipe by replacing it with shredded chicken.

How to Make Tuna Pasta Salad

For full details on how to make Tuna Pasta Salad, see the recipe card down below. Here is what you can expect while making this salad.

Prep Ingredients

Prepare ingredients by dicing red onion and dill pickles.

Cook Pasta + Peas

Bring a large pot of water to boil. Salt the water and cook pasta until al dente. Stir in frozen peas and cook for 30 seconds.

Drain pasta and peas. If you want room-temperature pasta salad, don’t rinse. If you want cold pasta salad, rinse with cold water.

Mix Remaining Ingredients

In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}.

Serve or Refrigerate

Serve or refrigerate covered until ready to serve.

Storing Tuna Pasta Salad

Store any leftover Tuna Pasta Salad in the fridge, covered, for up to 3 days! The longer it sits the better it tastes. Perfect as lunch, as a snack, or as a side dish!

Freezing or Make Ahead – I don’t recommend freezing this salad because of the mayo- it doesn’t thaw and remix very well. You can make this salad ahead of time (the day before) before you need it and store in the fridge until ready to serve.

Love Tuna? Check Out These Other Recipes:

More Pasta Salad Recipes to Try!

If you liked this Tuna Pasta Salad you’re going to love my other pasta salad recipes!

The printable recipe card is down below, have a great day, friends!

Tuna Pasta Salad

This creamy Tuna Pasta Salad Recipe is tangy, crunchy, oniony, and delightful! Perfect for a healthy lunch, light dinner, or snack to store in the fridge.

Course Side Dish

Cuisine American

Keyword Tuna Pasta Salad

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 618kcal

Author Lauren Brennan

Ingredients

1 lb mini bowtie pasta
1 cup frozen peas
1/2 cup red onion diced, or white onion
3/4 cup dill pickle diced
10 oz tuna (two 5 oz cans) drained, I used albacore tuna packed in water
1/2 lemon juiced
1 cup real mayonnaise
1 tablespoon dried dill
salt & pepper to taste

US Customary – Metric

Instructions

Prepare ingredients by dicing red onion and dill pickles.
Bring a large pot of water to boil. Salt the water and cook pasta until al dente. Stir in frozen peas and cook for 30 seconds.
Drain pasta and peas. If you want room-temperature pasta salad, don't rinse. If you want cold pasta salad, rinse with cold water.
In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}. Serve or refrigerate covered until ready to serve.

Nutrition

The post Tuna Pasta Salad appeared first on Lauren's Latest.

Cheeseburger Sliders

Lauren's Latest — Thu, 01 Sep 2022 18:00:00 +0000

Cheeseburger Sliders are cheesy, juicy and with a little bacon, everything you could want in a slider. These make for a lightning-quick dinner that everyone (and I mean everyone!) will love! Serve with Air Fryer Sweet Potato Fries and Ambrosia Salad.

Best Rolls for Sliders

The best rolls for sliders that I have found is Sweet Hawaiian Rolls. You can find these in 12 or 24 ct packages at most groceries stores. For this recipe (unless you’re doubling the recipe) you’ll need a 12 ct package. These particular rolls make making sliders super easy. Keeping the rolls together, I like to run my knife through the entire tray of rolls, and peel back the top like opening a book. You can also use dinner rolls.

Best Ground Beef for Sliders

I like to stick with a leaner ground beef (90/10) or (97/3) fat content. You can use what you have on hand of course. Ultimately, you’ll be draining the fat and liquid before adding to the rolls anyway.

How to Make Cheeseburger Sliders

Start to finish, you’ll be sitting down to eat these in under 30 minutes! For full recipe details, see the printable recipe card down below. Here is what you can expect while making the Cheeseburger Sliders.

Preheat Oven, Prep Baking Sheet + Slice Rolls

Preheat the oven to broil (low). Line a baking sheet with foil. Place Hawaiian sweet rolls onto foil and slice entire slab of rolls across lengthwise. Open like a book and set aside.

Brown Ground Beef

In a large skillet, brown ground beef. Once it’s mostly browned, stir in green onion, garlic powder, Worcestershire, salt and pepper. Continue cooking until completely browned. Drain most of the grease. Spoon ground beef overtop the bottom half of the rolls and spread evenly. Top with cheese and place under the broiler on low until the cheese is just melted. Remove from oven. Turn broiler off.

Cook the Bacon

Cook bacon until crispy and cut into smaller pieces to fit on each slider. Add bacon pieces on top of melted cheese and add the tops of the rolls.

Return to warm oven and keep warm until ready to serve. (You just want to warm the tops of the rolls a touch, about 3 minutes.

Serve Warm

Remove from oven and serve with any desired toppings.

Helpful Cheeseburger Slider Tips

To make this recipe go REAL quick, use precooked bacon that you just have to crisp up in the microwave. It’s just SO easy and it tastes good too! Of course, you can cook your own on the stove, oven or airfryer. If you do choose to cook your own bacon instead of using precooked, look for the thick cut pepper bacon. That stuff is what dreams are made of.

You can definitely form the ground beef into patties and cook them individually for each slider to make a prettier presentation. Just cover the ground beef mixture in a ton of cheese so it all stays put on the roll.

Storing Leftover Sliders

Store any leftovers in an airtight container in the fridge for up to 4 days. Beyond this time, the bread either dries out or becomes soggy.

Other recipes you might like:

Crockpot BBQ Chicken Cheddar Sliders

Tuna Lemon Pepper Sliders

Sweet Potato Pulled Pork Sliders

Homemade Mini Hamburger Buns

The Best Burger Recipe

Add these to your menu this week! You’ll be glad you did. The printable recipe card is below. Have a great day, friends!

Cheeseburger Sliders

Cheeseburger Sliders are a yummy and lightning quick dinner that everyone (and I mean everyone!) will love!

Course Dinner

Cuisine American

Keyword Bacon Cheeseburger Sliders

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings sliders

Calories 308kcal

Ingredients

12 ct Original Hawaiian Sweet Rolls
1 lb ground beef 97/3
2 green onions finely chopped
1/4 teaspoon garlic powder
1 1/2 teaspoons Worcestershire
salt & pepper to taste
8 oz cheddar cheese slices or grated
6 thin slices bacon

any desired toppings:

lettuce
tomato
pickle
ketchup
mustard etc.

US Customary – Metric

Instructions

Line a baking sheet with foil. Place Hawaiian sweet rolls onto foil and slice entire slab of rolls across lengthwise. Open like a book and set aside.
In a large skillet, brown ground beef completely. Once it’s mostly browned, stir in green onion, garlic powder, Worcestershire, salt and pepper. Continue cooking until completely browned. Pour overtop the bottom half of the rolls and spread evenly. Top with cheese and place under the broiler on low until the cheese is just melted. Remove from oven. Turn broiler off.
Cook bacon to crisp up and cut into smaller pieces to fit on each slider. Add bacon pieces on top of melted cheese and add the tops of the rolls. Return to warm oven and keep warm until ready to serve. (You just want to warm the tops of the rolls a touch, about 3 minutes.
Remove from oven and serve with any desired toppings.

Nutrition

The post Cheeseburger Sliders appeared first on Lauren's Latest.

Remoulade Sauce

Lauren's Latest — Sun, 28 Aug 2022 16:23:38 +0000

Remoulade Sauce is so flavorful, creamy, tangy and delicious! Made with mayonnaise, horseradish, spices and hot sauce, this dipping sauce comes together in just 10 minutes. This sauce is perfect with seafood and fried foods such as Crab Cakes, Po Boy Sandwiches, French Fries and Fried Green Tomatoes.

What is Remoulade Sauce?

Remoulade is a chilled sauce made from mayonnaise or oil and any combination of herbs, capers and spices. It is a dipping sauce loved by Southerners and generally served with seafood dishes as well as deep-fried battered dishes, such as a fried green tomatoes, zucchini fritters, crab cakes, shrimp and French fries .

But Isn’t That Basically a Tartar Sauce?

Although both have a mayonnaise base, tartar sauce typically has only a few ingredients – mayo, lemon juice, dill and pickles. Remoulade has more complex blend of ingredients and spices – dijon, salt, pepper, celery salt, Worcestershire sauce, hot sauce, paprika, and cayenne pepper.

How To Make Remoulade Sauce

This recipe is ridiculously easy and ready in just 10 minutes. You’ll just need a food processor or blender. Add everything to the food processor and process until desired creaminess and smoothness is achieved. For full recipe details, including ingredient measurements, see the printable recipe card down below.

Combine + Process in Food Processor

Combine all ingredients in a food processor and process until creamy and smooth. Serve chilled.

Storing Remoulade Sauce

Store in an airtight container such as a mason jar with tight fitting lid, in the fridge for up to 5 days. Because this is made with mayonnaise, it doesn’t freeze very well and I don’t recommend it.

More Tasty Dip Recipes to Try…

Get ready to dip everything in this sauce! It’ll quickly become a new favorite. The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Enjoy, friends!

Remoulade Sauce

Remoulade Sauce is so flavorful, creamy, tangy and delicious! Made with mayonnaise, horseradish, spices and hot sauce, this dipping sauce comes together in just 10 minutes. This sauce is perfect with seafood, especially crab cakes, po boy sandwiches, and Fried Green Tomatoes.

Ingredients

2 tsp prepared horseradish
1 cup mayonnaise
¼ cup lemon juice freshly squeezed
1/2 tbsp hot sauce
2 tbsp dijon mustard
1 clove garlic roughly chopped
1 tsp worcestershire sauce
¼ tsp salt
1 tsp celery salt
1 tsp paprika
⅛ tsp black pepper freshly ground
⅛ tsp cayenne pepper
3 tbsp flat leaf parsley roughly chopped

Instructions

Combine all ingredients in a food processor and process until creamy and smooth. Serve chilled.
Store in an airtight container for up to 5 days in the refrigerator.

The post Remoulade Sauce appeared first on Lauren's Latest.

Zucchini Fritters

Lauren's Latest — Fri, 19 Aug 2022 09:30:00 +0000

Zucchini Fritters are perfect for a fast and easy snack, light lunch, dinner side or even a breakfast side. They are low in calories, low carb, unbelievably easy to make and a great way to sneak some veggies in. Top with sour cream, cheddar cheese or even green onions. There are so many great options for zucchini like my Fried Zucchini or Zucchini Enchiladas.

But Wait, What is a Zucchini Fritter?

When I think of a fritter, my mind thinks “apple fritters“. But, in this case we are taking grated zucchini, adding it to a batter made of onion, flour, egg and herbs and deep frying to perfection.

What to Serve with Zucchini Fritters

Pair these delicious little gems with a zesty dip, sour cream or throw them into a salad. Other ideas include pairing them with a protein. Baked Salmon, Baked Chicken Legs or Grilled Flank Steak are all great options.

How to Make Zucchini Fritters

Making Zucchini Fritters is easy and takes only 15 minutes start to finish! For full recipe details, see the printable recipe card down below.

Make Fritter Batter

Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.

Fry the Fritters

Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.

Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains.

Serve fritters warm with desired toppings.

Zucchini Fritter Topping Ideas

While these are delicious the way they are, here are some common topping ideas to garnish your fritters. Feel free to use whatever sounds good to you!

sour cream
grated cheddar cheese
green onions
tzatziki sauce
garlic yogurt sauce

Why are My Fritters Soggy?

Zucchini holds a lot of moisture. This is why zucchini is so great in baked goods! But even in baked goods, you need to soak up most of the moisture, or you’ll have a soggy end result. The easiest way to do this is to lay a few paper towels over the top of your grated zucchini and press down gently to absorb the extra water. Or wrap in a cheesecloth or tea towel and squeeeeeeze!

Storing Zucchini Fritters

Zucchini Fritters are best eaten the day they are made, but the good news is that you can store them in an airtight container in the fridge for 2-3 days. Beyond that, they get mushy and basically fall apart.

Can I Freeze Zucchini Fritters?

Yes! These work great for a make ahead appetizer. After they have cooled completely, transfer to a sheet pan and line single layer with fritters. Place into the freezer for a few hours until frozen solid. After completely frozen, place them into a freezer safe airtight bag or container. Fritters will stay fresh for 2 months in the freezer. Thaw before reheating in oven or air fryer.

Love Zucchini? Give These Zucchini Recipes a Try…

So easy, right? I love a simple way to get more veggies into a meal. The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Have a fantastic day, friends!

Zucchini Fritters

Zucchini fritters are perfect for a fast and easy snack or light lunch. Top with sour cream, cheddar cheese or even green onions and enjoy!

Course Appetizer

Cuisine American

Keyword zucchini fritters

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings small fritters

Calories 49kcal

Author Lauren’s Latest

Ingredients

1 medium zucchini grated
3 tbsp onion finely grated
1 egg
3 tbsp all purpose flour
1/8 tsp baking powder
1/8 tsp salt
2-3 tbsp butter for frying
1/4 c parmesan cheese grated
1 tbsp fresh dill or other fresh herbs, optional

desired toppings:

cheese
sour cream
green onion etc.

US Customary – Metric

Instructions

Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.
Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.
Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains. Serve fritters warm with desired toppings.

Nutrition

The post Zucchini Fritters appeared first on Lauren's Latest.

Smoked Chicken Wings

Lauren's Latest — Sat, 09 Jul 2022 11:30:00 +0000

Smoked Chicken Wings have made it to the weekly rotation now that the weather is beautiful and we’re outside more. Chicken wings have always been a family favorite, but smoking has become my go-to way to cook them. The deep wood flavor you get from low and slow smoking is far superior to those heavily breaded deep fried wings you get in a restaurant. If you don’t yet have a smoker, I’ll shed a single tear for you but please be sure to try my Crockpot Chicken Wings Recipe. You can’t go wrong there either!

Smoked Chicken Wings

Ever since we purchased our first smoker, I’ve tried a TON of different things…but chicken wings are by far my FAVORITE! Yes, even more than prime rib believe it or not. Blasphemous, I know. I think it’s mostly because they are such a completely different product compared to the normal breaded wing I’m used to ordering out. Nothing compares to a delicious smoked wing. They also are super simple to do and don’t require the usual time investment that other meats would. At 225° F, you can have that smoked deliciousness in less than 2 hours (see below temperature adjustments in final 30 min).

How To Use a Smoker

Smokers work by circulating low heat through a smoking chamber, consistently. This slowly cooks your meat for ultimate tenderness and unbelievable smoky flavor. Every smoker is different so be sure to follow the manufacturer’s instructions for assembly and setup, as well as instructions on how to cook your meat (or other foods…HELLO smoked mac & cheese!). You can use a variety of different wood (or wood pellets) to change up the flavors. Beginners MUST try my Smoked Pork Butt recipe.

I have had a variety of smokers throughout the years, but my current “toy” is this Traeger Wood Fired Pellet Grill. I like it because it’s super easy to clean. I know that sounds silly, but previous smokers I owned were not so easy to keep clean and therefore broke down quicker. The reluctancy to go through the required cleaning process shortened the life of the grill for sure. The Traeger of course has sooo many other amazing features and smokes my meat to perfection every time. Plus, it’s super fun to see everything on the app! (NERD ALERT!)

How To Smoke Chicken Wings

Choose And Prepare Your Wings

Start with fresh chicken wings. Sometimes the wing tip will need to be trimmed and sometimes they come with that already taken care of. If your wings need trimmed, those little pieces are great to save for homemade bone broth so don’t throw them away! You may also need to cut the wing apart if the drum and flat are still attached. Just place your knife in the joint and give it a good smack. If your wings are purchased frozen, thaw them completely before using. You can use all drums, all flats or a combination of both. I find myself only eating the flats while everyone else is scarfing down the drummies. Fine by me!

Dry Wings Out

Next, we’ll want to get those wings nice and dry to ensure ultimate crispiness. Remove the chicken wings from their original packaging and place on a paper towel lined sheet pan. Place in refrigerator to dry out, uncovered for anywhere from a few hours to overnight. If all you have time for is to pat them dry, that will work in a pinch. If that’s the case, I’d recommend adding a little baking powder or cornstarch to your wings before adding the dry rub. This will draw out some of the moisture.

Prepare Smoker

Now it’s time to get the smoker ready. Preheat your smoker to 225° F. Since every smoker is different, you’ll want to follow the manufacturer instructions for startup.

Season Wings With Dry Rub

Sprinkle your chicken wings on both sides generously with a dry rub of your choice. Any store bought rub will work and the flavors are endless. This is a good store bought one that just has a buffalo flavor if that’s what you’re going for. I used my homemade dry rub for chicken for these babies and omG it was chef’s kiss! Heck, you could even use a variety of different rubs on different groups of wings. You’re the boss.

How Long to Smoke Chicken Wings

Place your wings directly on the grill grates, leaving some space in between and smoke for 1 hour. You do not need to turn or flip your wings as the heat is working indirectly.

After 1 hour, crank that heat up to 350° F for 30 minutes or until wings reach an internal temperature of 165° F. This is another trick to getting that skin crispy. Most smokers will have a built-in thermometer probe or you can use a quick read digital thermometer like this one.

Sauce Chicken Wings

Meanwhile, prepare your wing sauce of choice. The sky’s the limit with flavorings here, but good ol’ barbecue always hits the spot for me. I did 2 different sauces on my wings because some like a spicy hot buffalo sauce and I am here to please. In a large bowl, toss your fully cooked wings in wing sauce until fully coated.

Reverse Sear

The final step is to sear your wings, which is called reverse searing in the smoker world, so go ahead and preheat either a gas grill or flat top grill, like the Blackstone to a fairly high temperature. We’re done cooking low and slow and want this to go quickly so we don’t overcook and dry out the meat. Sear on both sides on the grill or flat top. This should only take a minute or so per side. This process will help get crispy and caramelized wings.

Serve and Enjoy!

Serve while still warm with ranch or bleu cheese, celery or even more wing sauce on the side (and plenty of napkins!). Voila! You have the perfect appetizer, lunch or even your main course for dinner. Hey, I’ve done it hundred times.

Storing Chicken Wings

Store these Smoked Chicken Wings in an airtight container or zip bag for about 3-4 days in the refrigerator. To reheat, simply place in oven or (my favorite way…) in the air fryer until fully heated. The microwave will make the skin soggy, but if you’re ok with that and starving to death, have at it. You can also freeze these if not previously frozen, for up to 4 months. Thaw in refrigerator the day before you want to use.

What To Serve With Chicken Wings

Smoked Chicken Wings can be a great appetizer or they can TOTALLY be the main course. Here are some ideas for side dishes for Chicken Wings:

Air Fryer French Fries

Air Fryer Sweet Potato Fries

I hope you make these this weekend, they are a serious crowd pleaser! Printable recipe card below. Enjoy, friends!

Smoked Chicken Wings

Smoked Chicken Wings have made it to the weekly rotation now that the weather is beautiful and we're outside more. Chicken wings have always been a family favorite, but smoking has become my go-to way to cook them. The deep wood flavor you get from low and slow smoking is far superior to those heavily breaded deep fried wings you get in a restaurant.

Course Appetizer, Dinner

Cuisine American

Keyword chicken wings, smoked wings

Prep Time 1 day 15 minutes

Cook Time 1 hour 40 minutes

Servings

Calories 9kcal

Equipment

Smoker I used a Traeger Pellet Grill

Ingredients

5 lbs Chicken Wings Raw, thawed if purchased frozen
1/4 c Dry Rub

Instructions

Remove chicken wings from original packaging and place on a paper towel lined sheet pan. Place in refrigerator to dry out, uncovered for anywhere from a few hours to overnight.
Preheat smoker to 225° F. Follow smoker instructions for startup. I used my Traeger Ironwood Pellet Grill with Hickory Wood Pellets.
Sprinkle dry rub of choice on both sides of chicken wings.
Place wings directly on grill grates and smoke for 1 hour.
After 1 hour, crank heat up to 350° F for 30 min or until wings reach an internal temperature of at least 165° F.
Meanwhile, prepare your wing sauce of choice and preheat your searing source (either a gas grill or flat top grill, like the Blackstone).
Toss fully cooked wings in sauce and sear both sides on grill. This should only take a minute or so per side. Serve with ranch or bleu cheese and celery.

Notes

Please note, the nutrition facts do not include sauce of choice.

Nutrition

The post Smoked Chicken Wings appeared first on Lauren's Latest.