These Shredded Chicken Tostadas are one of those quick dinner recipes you’ll come back to time and time again.

What are Tostadas?

Tostadas are flat or saucer-shaped corn tortillas that are baked, toasted, or fried until crispy. The word “tostada” literally translates to “toasted” in English. You fill or top a tostada with a combination of meat, cheese, beans, and vegetables, like an open-faced taco.

With so many topping and filling options, I can make them a million different ways and never get bored. It’s a great option for taco night that will please even those picky eaters. And after a long day, this meal is a real time saver, becoming a regular in our dinner rotation.

Ingredients for Chicken Tostadas

You will need these ingredients to make the chicken tostadas.

• Tostadas – Store-bought or homemade
• Cooked shredded chicken – A store-bought rotisserie chicken is perfect, or cook up some boneless skinless chicken breasts.
• Black beans
• Rotel diced tomatoes – Or any kind of diced tomatoes with green chilies.
• Homemade taco seasoning– a store-bought packet works just fine, too!​​
• Green onions
• Shredded Mexican blend cheese
• Avocado
• Fresh tomato
• Fresh cilantro

Find a list with detailed ingredient amounts in the printable recipe card at the end of the post!

How to Make Chicken Tostadas

You are going to LOVE how easy it is to make homemade rotisserie chicken tostadas! Here’s how I do it.

1. First, I line a rimmed baking sheet with foil. I place 8 tostadas on the pan and preheat the oven to 350°F.
2. Now I combine the shredded chicken, Rotel tomatoes, black beans, and taco seasoning in a saucepan. I add a generous splash of water and cook until heated through. This takes about 7 minutes.
3. Next, I stir chopped green onions into the chicken mixture. Then I spoon the shredded chicken evenly over the tostadas. I sprinkle a handful of shredded cheese over each one.
4. Finally, I bake the chicken tostadas for about 5 minutes, or until the cheese melts. I serve them hot with diced avocado, tomato, fresh cilantro, and any other toppings I have on hand.

FAQs

How do I make my own tostada shells?

Sometimes I can’t find the crispy tostada shells for sale at my local grocery store, or I just want to make my own. Luckily, it’s easy!

• I preheat the oven to 400°F.
• I lightly grease both sides of 8 corn tortillas with vegetable oil and place them flat on the baking sheet.
• Then I bake the tortillas for 5 minutes on each side, or until hard and crispy. Voila! Crunchy tostadas!

OR

• Follow these fried tostada shell directions.

Once your tostada shells are ready, follow the recipe below for assembling easy chicken tostadas.

Can I use flour tortillas to make tostadas?

Corn tortillas are the traditional choice for tostadas, but you’re welcome to use flour if you prefer!

The flour tortillas take a bit longer to get crispy. They’ll have toasty, golden brown edges and a softer center than the thin, crisp corn tostadas.

What other toppings are good on chicken tostadas?

Diced avocado, tomatoes, and cilantro aren’t the only things you can put on cheesy baked tostadas.

Try a dollop of sour cream, homemade lime crema, or plain Greek yogurt to add a cooling dimension to the spicy Mexican chicken. If you want a spicier tostada, spoon your favorite salsa or hot sauce. Top it with some cotija cheese, pickled red onion, and some fresh lime juice.

Instead of black beans, you can use pinto beans or spread a layer of homemade refried beans on the crunchy tortillas.

In place of the chicken, top them with the slow cooker carne asada from these taco boats for an equally delicious recipe.

We also enjoy eating Mexican tostadas with shredded iceberg lettuce, pico de gallo, and guacamole on top instead of the tomatoes, cilantro, and avocado. There’s no wrong way to enjoy homemade chicken tostadas!

Mexican Recipes

I love Mexican food. That includes Tex-Mex, Cal-Mex,  and every other cuisine informed by Mexican flavors.

• This easy Mexican Chicken will make a great dinner any night of the week, and is perfect for a gathering, too! With shredded chicken, tomatoes, beans, and spices, this recipe is delicious served over rice or even in a taco salad!
• I eat tacos regularly. Whether it’s a plate of Baja-inspired Shrimp Tacos or these decidedly nontraditional Taco Hummus Wraps, I’m happy when dinner comes wrapped in a tortilla.
• The taco obsession doesn’t stop when I run out of tortillas. I love layering cheese, meat, and peppers in a Layered Taco Dip to scoop up with chips. This Chicken Taco Dip is another version you’ll enjoy.
• Make-ahead casseroles make mornings so much easier—and tastier. Fans of breakfast tacos will love my Mexican Breakfast Casserole with its layers of eggs, spicy chorizo sausage, and peppers.
• Whatever main course you choose, you’ll want to pair it with a side of Skillet Mexican Street Corn. It’s got all the spicy, creamy, sweet corn taste of Elote, cooked up in a skillet.
• No Mexican meal is complete without a refreshing beverage like horchata or the horchata-inspired Coconut Cooler. Both would be delicious served with your chicken tostadas!

Let me know how my Chicken Tostada recipe turned out for you with a comment or recipe review below!

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Chicken Tostadas Recipe

Learn how to make Chicken Tostadas with all the fixings! Crunchy tortilla shells are piled high with perfectly seasoned chicken, black beans and cheese, and more. It's a quick and easy dinner recipe that's packed with Mexican flavor the whole family will love!

Course Dinners

Cuisine Mexican

Keyword Chicken Tostadas

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 tostadas

Calories 359kcal

Author Lynne Feifer

Ingredients

• 8 tostadas
• 2 cups cooked shredded chicken
• 15 ounces black beans
• 10 ounces Rotel diced tomatoes and chopped green chilies
• ⅓ cup water
• 2 tablespoons homemade taco seasoning or one packet
• 3 green onions chopped
• 2 cups shredded Mexican cheese
• 1 avocado sliced
• 1 tomato diced, if desired
• chopped fresh cilantro

Instructions

• Preheat oven to 350°F, and place 8 tostados onto a baking sheet lined with aluminum foil or parchment paper.
• In a large skillet over medium heat, place chicken, beans, can of diced tomatoes, water, and taco seasoning. Cook for about 7 minutes until completely heated through, stirring frequently.
• Add the green onions to the skillet, and mix. Evenly distribute the chicken mixture among the tostadas, and cover each with ¼ cup of the Mexican cheese.
• Bake for 5-7 minutes until heated and cheese has melted. Serve with sliced avocado, and top with diced fresh tomato and cilantro, if desired.

Notes

My Homemade Taco Seasoning recipe.

Nutrition

Serving: 1tostada | Calories: 359kcal | Carbohydrates: 29g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 363mg | Potassium: 569mg | Fiber: 8g | Sugar: 2g | Vitamin A: 512IU | Vitamin C: 9mg | Calcium: 235mg | Iron: 3mg

This post was originally published June 3, 2022. It has been updated in format on April 29, 2026.

The post Chicken Tostadas appeared first on 365 Days of Baking.

Do you love Thai food? I absolutely love Thai food – the flavors, the noodles, the use of fresh ingredients. Drunken Noodles and Pad See Ew are my favorites. If you also enjoy eating out at Thai restaurants, then this recipe is for you!

Cookbook Review

If you’re a lover of Southeast Asian dishes, then this cookbook, Rice. Noodles. Yum!  by my friend, Abigail Sotto Raines, is one you definitely need to add to your collection. It will make a great gift for others, too – moms, dads, newlyweds, teachers, and friends!

Abigail (Abby) is the owner and creator of the blog, Manila Spoon, a food blog filled with authentic Philippine dishes and more. She was born and grew up in the Philippines and learned to cook from her mother and grandmother.

She became a lawyer and practiced until she was married. It was after moving to the United States with her husband 15 years ago that she rediscovered her passion for cooking. She began her blog in 2012 and has been creating and sharing ever since.

What’s Inside

Included in this book are rice and noodle dishes, stir fries, and recipes for all meals, including dessert! Abby also includes salads and snacks, and gives great tips on how to cook rice perfectly!

Her recipes are easy, fast, and delicious, and this book will help you create your favorite Asian dishes at home. Yes, Pad Thai is in here, but you’ll also enjoy new recipes that are sure to become favorites, too!

With so many incredible recipes, it was really hard to choose just one to make and share with you. I’m eager to make the Khao Niaow Ma Muang (Sticky Rice with Mango), Bun Cha Gio (Spring Rolls with Rice Vermicelli), Bubur Sumsum (Coconut Rice Pudding), Goi Cuon (Fresh Spring Rolls), and more!

Ingredients for Pad See Ew

The key to a good Pad See Ew is having the right sauce. Raid the Asian section of your grocery store to find all the ingredients you’ll need, as listed below:

• Dark Soy Sauce
• Fish sauce
• Oyster sauce
• Sugar
• Chicken breasts
• Wide rice noodles (sen yai or ho fun)
• Canola oil (or vegetable oil)
• Minced garlic
• Large egg
• Gai lan (Chinese broccoli) or broccoli rabe, chopped
• Freshly ground black or white pepper to taste

Look for a detailed ingredient list in the printable recipe card at the end of the post!

How to Make Pad See Ew

1. First, I combine the dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl, then set it aside.
2. Next, I slice up my chicken breasts into thin slices, then marinate the slices in the sauce for about 10 minutes.
3. I refresh the ho fun noodles with cold water and separate them to avoid clumping, then drain the water and set the noodles aside.
4. Then I heat some oil in a my large skillet or a wok over medium-high heat. I fry the marinated chicken for about 3 minutes or until fully cooked. Then I set the chicken in a bowl and set it aside.
5. Next, I drizzle a little more oil in the skillet and heat it again. I add the minced garlic and cook until aromatic. Then I crack an egg and scramble it in the pan. Finally, I add the chopped gai lan or broccoli rabe and mix it with the egg
6. Finally, I add the noodles and remaining seasoning sauce to the pan and stir quickly to coat. I let the noodles sit undisturbed for about 30 seconds to caramelize just a little and get that “wok hei” flavor. Then I toss the noodles and repeat with the other side, letting them sit for about 30 seconds. I return the chicken to the pan, stir it all together, and transfer everything to a serving plate.
7. Sprinkle with some ground pepper to taste and serve immediately!

Tips for Making this Pad See Ew Recipe

• You can find the fish sauce and oyster sauce in the Asian section at your local grocery store, Walmart or Asian store. You should also be able to find wide rice noodles there in the refrigerated or frozen section. If the noodles are frozen, thaw them first before using them.
• I prefer to use my large skillet, but a wok like this one would also work nicely for this recipe as well as others in the book.
• For Pad See Ew noodles – I went to my local Asian store to purchase the ho fun, but they didn’t have them, so I purchased this 8-ounce bag of extra-large dried rice noodles at the store and they worked really well. The package directions said to soak them for 5 minutes in tap water and then to boil them for 3 minutes, which I did, and they were perfect.
• I also used broccoli rabe for this recipe since I had purchased that before we’d visited the Asian market.
• Fresh noodles are very delicate, so flip and toss them gently. I also prefer using a wooden spatula if I’m using my wok instead of a metal spatula.
• IMPORTANT: The trick is to have all of your ingredients prepped and ready BEFORE you start cooking because this recipe cooks very quickly! I like to cook it in smaller batches too, to avoid overcrowding in the pan.

FAQs

How can I increase the spice level of Pad See Ew?

This is definitely on the mild side of Thai food, but if you like a little kick, add in some chili powder, chili paste, or some chopped Bird’s Eye chilies. Our local place often uses red chili flakes as well.

How do I store leftover Thai food?

Store leftovers in an airtight container in the fridge for 2-3 days. I like to reheat mine in an oiled skillet with just a little bit of water drizzled over the top to refresh the noodles.

Can I freeze Pad See Ew?

Yes, freeze it in individual portions so you can reheat it in the microwave as needed.

Can I eat Pad See Ew with a different protein?

Yes, this tastes great with sliced pork, beef, tofu, or even shrimp! Shrimp do not need to be marinated first, if you decide to use them.

I don’t have dark soy sauce. Can I use regular soy sauce instead?

Yes, you can, although the flavor profile will be slightly different. Also, Pad See Ew is known for its dark brown color, so it will look a bit different as well.

More Asian-inspired Recipes

You’ll love these recipes inspired by Asian flavors and cuisines:

• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• This Coconut Rice recipe transforms ordinary grains of rice into a fragrant, rich side dish. It’s the perfect accompaniment to an Asian inspired dinner and takes hardly any extra effort at all!
• Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.
• Skip the takeout tonight and make your own Mochi, or Japanese rice cakes, at home! This easy homemade version is made with rice flour, sugar, and coconut milk for a delightful treat that will satisfy your sweet tooth. Whip up a batch for the entire family to enjoy today!
• Got leftover rice? This easy Chicken Fried Rice is the perfect recipe for using that up! Loaded with veggies, egg, and a bit of pineapple for more delicious flavor means you’ll be fighting for the leftovers.

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Pad See Ew

Pad See Ew is a popular Thai recipe with chicken and flat rice noodles in a sweet-salty sauce. Everyone will love this super easy, fast and delicious dish!

Course Main Course

Cuisine Thai

Keyword Pad See Ew,

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Noodle Soaking 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 515kcal

Author Lynne Feifer

Equipment

• Large skillet or a wok

Ingredients

• 2 tablespoons dark soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 ½ tablespoons sugar
• 8 ounces chicken breast, halved lengthwise and then thinly sliced. (225 grams)
• 1 tablespoon soy sauce
• 10 ounces flat and wide fresh rice noodles (ho fun, see Note
• 4 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 1 egg, beaten
• 8 stalks gai lan (Chinese broccoli) or broccoli rabe, thick bottom stalks cut off, with leaves and thin stalks sliced to about 2 inches in length.
• freshly ground pepper to taste

Instructions

Seasoning Sauce

• In a small bowl, combine the dark soy sauce, fish sauce, oyster sauce, and sugar. Set aside.
• Marinate the sliced chicken in the 1 tablespoon soy sauce for at least 10 minutes.
• Refresh the fresh noodles with cold water and separate the threads if needed to avoid clumping. Drain and set aside.
• Heat 2 tablespoons of oil in a nonstick wok or large skillet over medium-high heat. Fry the chicken for about 3 minutes or until fully cooked. Transfer the cooked chicken to a bowl. Set aside.
• Drizzle the remaining 2 tablespoons of oil in the wok and heat over medium-high. Add the garlic and cook until very aromatic. Add the egg, let set for several seconds, then scramble. Add the chopped gai lan (or broccoli rabe) and mix with the egg.
• Add the noodles and the seasoning sauce to the pan. Stir everything quickly to ensure noodles are fully coated with the sauce. Let the noodles sit undisturbed for about 30 seconds. You want the noodles to char a little underneath to get that caramelized flavor. Flip or toss the noodles to allow the top portion to char, too. Leave undisturbed for another 30 seconds. Return the chicken to the pan and give the mixture another quick stir. Transfer to a serving plate and sprinkle with some freshly ground pepper to taste. Serve immediately.

Notes

Abby’s note in her cookbook, Rice. Noodles. Yum.
“Fresh wide rice noodles (ho fun) are great for this dish. You can find these flat rice noodles at Asian stores either in the refrigerated or frozen section. If frozen, thaw first before using. If you cannot find fresh or frozen noodles, simply use extra-large dried Thai rice noodles available in Asian stores and soak them in room temperature water for about an hour or until softened.”

Nutrition

Serving: 1g | Calories: 515kcal | Carbohydrates: 70g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 1454mg | Potassium: 371mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1075IU | Vitamin C: 9.1mg | Calcium: 67mg | Iron: 2mg

This post was originally published July 1, 2019. It has been updated in format on April 22, 2026.

The post Pad See Ew – Flat Noodles Stir-Fried in Soy Sauce appeared first on 365 Days of Baking.

Maybe you’re a fan of the jellied canned cranberry sauce you find at grocery stores. My parents loved that holiday classic and used to serve it straight out of the can on the plate, slicing off a piece to top their stuffing or turkey (You could still see the shape of the can, ridges and all!) But once you’ve made your own cranberry sauce, you just might say goodbye to the canned stuff!

Why are Cranberries a Holiday Treat?

Have you ever wondered why we serve cranberry dishes primarily at Thanksgiving and Christmas? Well, beyond the fact that that gorgeous red color fits perfectly with the holiday season, cranberries are a native North American fruit that become a popular ingredient among early settlers. It probably wasn’t present at the first Thanksgiving, but traditional cranberry sauce has been found in recipes since at least the 1700s!

Cranberry Sauce became so ingrained as a popular dish that Ulysses S. Grant reportedly ordered it be served to soldiers at their Thanksgiving meal, which might just be why it’s part of our Thanksgiving recipes today!

Easy Homemade Cranberry Sauce Ingredients

You only need five simple ingredients for this tangy sauce.

• 12 ounces fresh cranberries (or frozen cranberries)
• 1 cup granulated white sugar
• 1 cup fresh orange juice
• 1 teaspoon orange zest
• ¼ teaspoon cinnamon

If you want a stronger cranberry flavor, use a cup of water instead of orange juice.

How to Make Whole Cranberry Sauce

This easy recipe is ready in less than 20 minutes!

First, rinse the cranberries, removing any that are damaged. Then combine the cup of orange juice and sugar in a medium saucepan, and bring to a boil over medium heat, stirring to dissolve the sugar.

Add the cranberries, orange zest, and cinnamon, and mix well. Cook the sauce for about ten minutes. The cranberries will begin to break down, so keep stirring frequently as they cook.

Remove the pot from the heat and let the sauce cool to room temperature. Pour it into a bowl, cover, and refrigerate. The sauce will thicken as it cools.

Note- if you prefer eating a smooth cranberry sauce, use an immersion blender (or regular blender) to puree the berries before cooling it in the refrigerator.

Storing Leftover Cranberry Sauce

Refrigerate any leftover sauce you have in an airtight container. It will keep for up to two weeks in the fridge.

To freeze, store in an airtight container or freezer bag and place in the freezer. It will stay fresh for up to one month, though you can use it anytime within a year!

More Ways to Use This Easy Cranberry Sauce Recipe

Cranberries are abundant this time of year, so it’s easy to find fresh ones at the grocery store. However, frozen cranberries work just as well for this recipe which means you can make this delicious cranberry sauce all year long! So, buy a bunch of fresh cranberries in November and stick them in the freezer because tt pairs well with so much more than turkey and stuffing.

• Use it as a breakfast topping for pancakes or waffles.
• Stir it into yogurt and add some granola for a quick and easy breakfast.
• Add it to a smoothie for a sweet, tangy flavor.
• Spread it on bread or toast like jam. I love to spread it on my leftover turkey sandwiches!
• Use it for Cranberry Meatballs, as a glaze for Pork Tenderloin, or my favorite way, served alongside this Chicken and Stuffing Casserole (it’s almost like Thanksgiving any time of year!).

Give Cranberry Sauce as a Gift

Cranberries are a holiday staple, so why not use them in your holiday gifting? To present this cranberry sauce as a gift, transfer a portion to a holiday-themed jelly jar. Tie a ribbon around the top (or use fabric in the lid for a cute country-style presentation), and include a gift tag!

This is perfect for neighbor gifts or as small favors for guests at a holiday party. My recipe is easy to double or triple if you want to give a bunch of gifts.

More Cranberry Recipes

Since cranberries can be found in just about every holiday meal, why not try mixing it up with one of these cranberry recipes?

• Serve cranberries for breakfast with these delicious Cranberry Macadamia Scones or by using fresh cranberries in Cranberry Coffee Cake.
• Bake them up in a sweet treat in this Easy Cranberry Pie, Cranberry Orange Dream Bars, or these Oatmeal Cranberry White Chocolate Chip Cookies!
• Cranberries also pair well with appetizers, such as these Cranberry Pecan Goat Cheese Bites or these Sausage Cranberry Brie Bites.

Bottom line? When you’re preparing all your holiday treats and meals, don’t forget about the cranberry! It’s such a tasty, versatile fruit that you can use in just about anything. Find all my cranberry recipes here.

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Easy Cranberry Sauce Recipe

Make your own easy Cranberry Sauce recipe using whole cranberries, sugar, orange juice and zest, and just a hint of cinnamon. It’s easy and the perfect complement to a savory holiday feast.

Course Side Dish

Cuisine American

Keyword Homemade Cranberry Sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 130kcal

Author Lynne Feifer

Ingredients

• 12 ounces fresh cranberries can use fresh or frozen
• 1 cup granulated sugar
• 1 cup orange juice can substitute water
• 1 teaspoon orange zest
• ¼ teaspoon cinnamon optional

Instructions

• Rinse cranberries, picking out any that are damaged.
• Combine the orange juice and sugar in a medium saucepan and bring to boil over medium heat, stirring constantly to dissolve sugar.
• Add the cranberries, orange zest and cinnamon, and mix well. Cook for about 10 minutes, as cranberries begin to pop, stirring frequently.
• Remove pan from heat and allow to come to room temperature. Put into bowl, cover and refrigerate. Sauce will thicken as it cools.

Notes

If you prefer a smooth cranberry sauce, use an immersion blender or blender to puree. 

Nutrition

Serving: 1serving | Calories: 130kcal | Carbohydrates: 33g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 97mg | Fiber: 2g | Sugar: 29g | Vitamin A: 89IU | Vitamin C: 22mg | Calcium: 8mg | Iron: 0.2mg

The post Easy Cranberry Sauce Recipe appeared first on 365 Days of Baking.

Taco Dip is not only my go-to appetizer, but it’s perfect on a weeknight when I’m working late and need something quick and fun for dinner. It’s great to take for tailgating or other family gatherings too!

Easy Taco Dip

We love Mexican flavors around here and I’m always looking for more Game Day Snacks to share when we gather friends to watch Football. 

You’ll love this layered taco dip recipe that has just about all of my favorite Mexican flavors packed into one easy appetizer. 

Ingredients for Beef Taco Dip

This dip is easily customizable using a few basic ingredients. Gather together these things to make this tasty dip:

• Olive oil
• Chopped onion
• Ground beef
• Taco seasoning mix – make your own and always have it on hand!
• Water
• Refried beans
• Sour cream
• Shredded Mexican Blend Cheese (you can also use cheddar cheese)
• Tomato
• Diced jalapeno
• Tortilla chips (For serving)

Make sure to review the recipe card below to find the exact amount you’ll need of each ingredient for this chip dip.

How to Make Layered Taco Dip

Making taco dip hardly gets any easier! 

1. First, prepare a 9-inch pie plate by spraying it with nonstick cooking spray. Then heat the oven to 350 degrees F.
2. Next, add a little olive oil to a large skillet and heat over medium-high heat. Add your chopped onion and saute until soft, about 4-5 minutes.
3. Add the ground beef to the skillet and cook until the meat crumbles and falls apart. Drain excess fat. Pour in the Taco Seasoning (homemade or store-bought) and water and simmer for at least 5 minutes. Set it aside to cool slightly.
4. Spread refried beans evenly all over the bottom of a pie plate. Then cover it completely with the taco meat.
5. Next, spread the sour cream on top of the beef. Top off the sour cream layer with the shredded taco cheese.
6. Then, bake the whole thing until the cheese is ooey-gooey and melty. It takes about 15 minutes for everything to get heated through. 

Serve garnished with diced tomatoes, sliced jalapeños, and plenty of sturdy tortilla chips to dip. So good! 

FAQs

How do I store leftover Hot Taco Dip?

Wrap your dish tightly with plastic wrap or aluminum foil and store in the fridge for 2-3 days. Then you can reheat as needed in the oven or microwave.

You can also transfer your dip to an airtight container if that’s easier.

What are some other recipe variations?

• Try substituting Chorizo sausage instead of hamburger, or for a lighter recipe, use ground turkey.
• Use black beans for more protein to make this more filling.
• Add an avocado or guacamole layer before serving this flavorful dip.
• Use any of your favorite toppings like black olives, crunchy red onion or green onions, diced bell peppers, fresh cilantro, and more!
• ​Serve with corn chips like Fritos scoops for an alternative to the classic tortilla chip.

Game Day Recipes

When life is busy–like it’s been around here lately, I love good party food that comes together in less than 30 minutes! Making layered taco dip is quick and easy.

It’s not a game day if there aren’t chicken wings on the menu. Am I right? These Honey Garlic Chicken Wings can be easily made in the oven or air fryer and have the perfect balance of sweet and spicy.

Serve this game day dip along with other favorites like this Buffalo Chicken Cheese Ball, Slow Cooker Buffalo Chicken Dip, and Jalapeno Ranch Dip.

And of course, you can never go wrong with nachos! These Loaded BBQ Chicken Nachos are filled with cheese, shredded BBQ chicken, and ALL the fixin’s.

Taco Recipes

If you like this easy taco dip recipe, I have plenty of other taco-inspired recipes for you to enjoy. These are all ideal for a tailgating or game day party, too!

• Chicken Taco Dip uses delicious shredded chicken for an appetizer that’s difficult to stop eating. Your guests will be impressed when you serve them a Taco Braid stuffed with all their favorite fillings. 
• If you like crispy crunchy chicken but don’t want to mess with frying, try this Crunchy Taco Chicken, too! Chicken breasts coated in taco seasoning and tortilla chips were delicious served with pico de gallo. 
• You can never go wrong with Taco Casserole or Taco Hummus Wraps for either a game day viewing party or a quick family dinner. To feed a crowd with finger food, you definitely need these Taco Pockets too.
• When you need a meal you can cook in your slow cooker while you get everything else done, try Slow Cooker Carne Asada Taco Boats.

What’s your favorite way to eat tacos?

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Taco Dip

Taco Dip with tortilla chips is an easy game-day or anytime appetizer! Layers of refried beans, taco-seasoned ground beef, sour cream, cheese, and your favorite taco toppings, are sure to be a hit.

Course Appetizer

Cuisine Mexican

Keyword Dip, Taco Dip

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 444.33kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 lb. ground beef
• 1 ounce taco seasoning
• ⅔ cup water
• 15 ounces refried beans
• 1½ cups sour cream
• 1 cup shredded Mexican Blend Cheese
• 1 tomato diced
• 1 jalapeño diced or sliced
• tortilla chips for serving

Instructions

• Preheat oven to 350 degrees F.
• Prepare a 9-inch pie plate by spraying it with cooking spray.
• In a large skillet over medium-high heat, add the olive oil.
• Add chopped onion to the skillet and saute until soft, about 4-5 minutes.
• Place the ground beef into the pan and heat until completely cooked, breaking it apart as it cooks.
• Drain the fat.
• Add the packet of taco seasoning, and 2/3 cup water. Stir to combine and simmer for at least 5 minutes. Let cool slightly.
• Spread the refried beans on the bottom of the pie plate.
• Completely cover with seasoned ground beef.
• Spread with sour cream.
• Evenly distribute shredded cheese.
• Bake for 15-20 minutes until cheese is melted and everything is heated through.
• Garnish with diced fresh tomato, jalapeño and serve with tortilla chips

Nutrition

Serving: 1g | Calories: 444.33kcal | Carbohydrates: 15.29g | Protein: 22.14g | Fat: 32.49g | Saturated Fat: 14.91g | Cholesterol: 95.15mg | Sodium: 1033.51mg | Potassium: 377.9mg | Fiber: 4.49g | Sugar: 5.83g | Vitamin A: 1165.61IU | Vitamin C: 9.58mg | Calcium: 320.43mg | Iron: 2.62mg

This post was originally published January 12, 2018. It has been updated in format and with photos on December 30, 2024.

The post Easy Layered Taco Dip appeared first on 365 Days of Baking.

When I bring these meatballs to a party, people ALWAYS ask for the recipe! Everyone is so surprised when I tell them how easy these party meatballs are to make! I use frozen pre-cooked meatballs to make it even easier, but you can make your own homemade meatballs if you really want to impress your friends!

Why Meatballs are the Perfect Appetizer

• The sweet and tangy sauce is delicious! It kind of reminds me of sweet and sour meatballs.
• They are perfect for spearing with toothpicks so you can eat on the go.
• They are easy to make, and perfect for even a novice home chef to make.
• Since they warm in the crockpot, all you have to do is throw everything in the pot and go!
• They are a huge hit at parties! Kids and adults both love them!

Ingredients for Easy Grape Jelly Meatballs

You only need three simple ingredients to make the sauce for these crockpot meatballs:

• Grape Jelly (you can also use jam which is what I prefer)
• Chili sauce (I prefer Heinz chili sauce but any brand will do)
• Worcestershire sauce (optional, but adds a bit of umami, so I highly suggest it)

Grab a 26-ounce bag of frozen meatballs from the grocery store as well to easily make this dish. I like frozen homestyle meatballs, but Italian meatballs are great too.

You can find the exact amount of ingredients you’ll need in the recipe card at the bottom of the post.

How to Make This 3-Ingredient Grape Jelly Meatball Recipe

You hardly need any prep for these meatballs. You can make this easy recipe in just two easy steps:

1. Place all ingredients into a slow cooker and stir well.
2. Set the slow cooker to low, cover it, and cook for 3-4 hours. Stir occasionally.

To serve, set the slow cooker to warm. Serve garnished with chopped green onions or freshly chopped parsley. These slow cooker grape jelly meatballs can be served alone as an appetizer or over rice for a main dish for four to six people depending on what else you choose to serve with it.

Recipe Variations

• You could use ketchup or barbecue sauce in place of the sweet chili sauce for a slightly different flavor profile.
• You can make your own meatballs instead of using frozen meatballs.
• You can heat the sauce in a saucepan before pouring it over the meatballs in the crockpot to better emulsify the ingredients.

FAQs

How many meatballs should I plan per person?

This recipe is calculated for about 5 meatballs per person. The great news is that this recipe is easy to scale up if you need to feed more people!

How do you store leftover meatballs?

Transfer the meatballs and sauce to an airtight container and store them in the fridge for 3-5 days. Reheat in a saucepan on medium-low heat until warmed throughout or in a crockpot on LOW for 1-2 hours.

Can I make Grape Jelly Meatballs ahead of time?

Absolutely! You can make the cocktail meatball recipe in its entirety, refrigerate and simply reheat it on the stove or crockpot (see instructions above).

Can I use turkey meatballs?

Of course! You will hardly be able to tell the difference. Turkey meatballs are lower in fat, so they are a good choice if that is important to you.

Looking for More Meatball Recipes?

If you want to try this recipe with homemade meatballs, or you want homemade ones in pasta, sub sandwiches or on their own with some veggies, then I highly recommend this Homemade Meatball Recipe.

Cranberry Meatballs are a must-try! These delicious, beefy cocktail meatballs are smothered in a tangy sauce, making the perfect bite! 

Mozzarella Stuffed Meatballs are meatballs made with onion and garlic, breadcrumbs, Parmesan and Romano cheeses, basil, oregano, onion and filled with a cube of mozzarella cheese to give your family or guests a tasty surprise as they cut into it.

Buffalo Chicken Meatballs – flavorful meatballs made with ground chicken, buffalo sauce, and Panko bread crumbs. They are the perfect game-day party appetizer or in a roll topped with your choice of blue cheese or ranch dressing.

Try These Game Day Snacks!

I’ve got all sorts of fun recipes you can prepare for your next party:

• Baked Spiced Almonds
• Easy Layered Taco Dip
• Pepperoni Bread
• Chicken Nachos
• Beer Cheese Dip and Homemade Pretzel Bites
• Aloha Sloppy Sliders

 What’s your favorite appetizer to serve at parties?

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3-Ingredient Grape Jelly Meatballs

These sweet and savory Grape Jelly Meatballs are an easy appetizer for any occasion. A few simple ingredients – THREE to be exact, and very little prep, make them perfect for holidays and game days!

Course Appetizer

Cuisine American

Keyword Grape Jelly Meatballs

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 servings

Calories 461kcal

Author Lynne Feifer

Ingredients

• 26 ounces frozen bite size meatballs
• 18 ounces grape jelly I use grape jam, but either is fine
• 12 ounces Chili Sauce
• 1 ½ tablespoons Worcestershire sauce optional, but strongly suggested

Instructions

• Place all ingredients into a slow cooker and stir well.
• Set slow cooker to low, cover, and cook for 3-4 hours. Stir occasionally.
• To serve, set slow cooker to warm. Serve garnished with chopped green onions or freshly chopped parsley. Can be served alone as an appetizer or over rice for a main dish for six people.

Notes

Nutritional information calculated for about 5 meatballs per person. 

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 53g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 66mg | Sodium: 683mg | Potassium: 496mg | Fiber: 2g | Sugar: 37g | Vitamin A: 298IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 2mg

The post 3-Ingredient Grape Jelly Meatballs appeared first on 365 Days of Baking.

It’s true that steamed fish doesn’t sound like the most appetizing meal. However, in this case, “steamed” does not mean “flavorless”! This recipe is full of tantalizing flavors and fresh ingredients that will entice you to make it again and again!

I personally don’t eat as much fish as I probably should. Did you know the general guideline is to eat 2 to 3 servings of fish per week? I’m definitely not there. If you want to increase the fish in your diet too, this recipe is a perfect choice, and it’s super easy, too!

Serve it with these baked Stuffed Tomatoes, and some Three Bean Salad! It will pair perfectly with this Strawberry Spinach Salad, too. And don’t forget the Strawberry Shortcake for dessert!

Why Tilapia?

Tilapia are mainly freshwater fish with a sweet, mild flavor and flaky texture. Like other fish, tilapia are a great source of protein, healthy fats, and important vitamins and minerals.

Tilapia is also a “safe” fish to eat; they are usually farm-raised, meaning less contact with pollution and a lower mercury level.

In addition, tilapia are fairly cheap to buy because they are so readily available at fish markets and grocery stores. Look for fresh, whole fish or tilapia fillets for the best results! Frozen fillets will give you slightly different results, but will still work just fine.

Tilapia are Fake???

Did you know that there is a conspiracy theory that tilapia aren’t real fish? I had no idea this was a thing! You’ve gotta love the internet!

Anyway, tilapia ARE real fish. They are only native to Africa, but they are now farmed in over 135 countries.

Most of the tilapia in the US is imported from Latin America and Asia, where fish are raised in outdoor freshwater farms.

Ingredients for Steamed Tilapia

Here’s what you’ll need to make these flavorful fish fillets:

• Tilapia fillets
• Dried dill (or the equivalent of fresh dill)
• Fresh lemon zest
• Garlic powder
• Onion powder
• Paprika
• White pepper (black pepper is fine too)
• Fresh lemon juice
• Salt to taste, optional

Make sure to review the recipe card below for the amounts of actual ingredients you’ll need.

How to make Lemon Herb Tilapia

These easy fish packets are ready in just under an hour. Here’s how to make them:

1. Preheat the oven to 375 degrees F. Place 4 sheets of aluminum foil, slightly larger than squares, on a large work surface. If you’re worried about the foil sticking to your fish, you can brush it lightly with some olive oil.
2. In a small bowl, mix together the dill, lemon zest, garlic powder, onion powder, paprika, and white pepper. Stir until well combined.
3. Place one tilapia filet on each piece of tin foil. Drizzle a teaspoon of lemon juice over each fish filet.
4. Evenly divide the seasoning mixture among the filets, sprinkling over the top of the fish.
5. Fold the sides of the tin foil up so they line up together, then fold them over to seal the foil packet.
6. Fold up each end of the foil, making sure no steam will escape while the packets are in the oven.
7. Let the tilapia steam bake in the oven for 30 minutes.

When you are ready to serve, remove the fish from the package and enjoy!

How to Store Leftover Steamed Tilapia

Let the fish cool completely to room temperature before storing it in an airtight container in the fridge. Cooked tilapia will last 3-4 days in the refrigerator.

Can you Freeze Steamed Tilapia?

You can freeze lemon herb tilapia, wrapped tightly and placed in an airtight container or freezer bag, for up to 3 months. The flavor and texture will begin to degrade with longer storage, so for best results, I recommend using it within a month.

Recipe Variations

• Cook your fish in a food steamer or steamer basket. I prefer using a bamboo steamer over metal steamers.
• You can also cook these tilapia packets on a grill or in a campfire!
• If you’re not a lemon fan, use light soy sauce, dry sherry or other cooking wine drizzled over each fillet instead.
• Lime wedges are a great option for a citrus flavor instead of lemons.

More Tilapia Recipes

As I said earlier, I don’t eat a ton of fish, but when I do, it’s obviously tilapia! Here are some more ways to prepare it!

• Tacoed Tilapia with Raspberry Mango Salsa
• Breaded Tilapia with Cilantro Citrus Sauce
• Seasoned Tilapia with Fruit Salsa
• Baked Tilapia with Mango Salsa

Enjoy these other Delicious Fish Recipes too!

• Basil Baked Salmon
• Avocado Tuna Salad Bites
• Chimichurri Salmon
• Brown Sugar Honey Salmon

 What is your favorite way to prepare fish? Let me know in the comments below!

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Steamed Tilapia

Steamed Tilapia are a light and refreshing meal! Fresh tilapia fillets are seasoned with lemon, dill, garlic powder, and other spices, steamed in the oven (or on the grill!) in a tin foil packet.

Course Dinners

Cuisine American

Keyword Steamed Tilapia

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 168kcal

Author Lynne Feifer

Ingredients

• 4 tilapia filets or any fish you prefer
• 1 tablespoon dill
• 1 teaspoon fresh lemon zest
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• pinch of white pepper
• 4 teaspoons fresh lemon juice about half a lemon

Instructions

• Preheat oven to 375 degrees F.
• Place 4 sheets of tin foil, slightly larger than squares, on a clean work surface.
• In a small bowl, mix together the dill, lemon zest, garlic powder, onion powder, paprika and white pepper.
• Place one tilapia filet in the center of each piece of tin foil, and drizzle one teaspoon of lemon juice over each piece of fish.
• Evenly sprinkle the seasoning mixture on top of the filets.
• Fold the sides of the tin foil up so that they come together and bend over to seal. Fold up each end, making sure no steam will escape while in the oven.
• Bake for 30 minutes.

Notes

You can add salt to taste, if desired.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 1g | Protein: 34g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 85mg | Sodium: 89mg | Potassium: 534mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

This post was originally published February 18, 2016. It has been updated in format and with pictures on June 5, 2024.

The post Steamed Tilapia appeared first on 365 Days of Baking.

Perfectly cooked, tender, juicy chicken filled with flavorful, fresh herbs? Yes, please! You can serve roast chicken with just about any of your favorite side dishes.

Pair it with a potato side dish like these Cheesy Smashed Roasted Potatoes or this Slow Cooker Roast Potatoes recipe with a handful of Baked Parmesan Zucchini Sticks. Some more great choices for veggie lovers are Roasted Parmesan Broccoli or these tasty Maple Bacon Brussels Sprouts!

Most of the time, we just toss together a simple green salad or Strawberry Spinach Salad and rolls with this chicken, and we’ve got a simple meal the whole family will love!

Have a Dutch oven? You can make this one pot Dutch Oven Chicken. Tender chicken cooked with carrots, potatoes then smothered in an easy gravy will make your family want this recipe to be a regular on the menu.

This is a perfect recipe for learning how to roast a chicken too!
Once you master this method (it’s easy) you can experiment with your favorite blends of herbs and spices.

Don’t want roasted chicken? Make these Smoked Chicken Drumsticks. Perfectly juicy with a great smoky flavor, these will be a great menu addition for your next cookout.

Ingredients for Herb Roasted Chicken 

Here’s what you need to make this delicious lemon chicken dinner:

• whole chicken (5 – 6 pounds is perfect)
• 2 garlic cloves, crushed
• 1 onion, quartered
• 1 lemon, cut into wedges
• 2 sprigs fresh rosemary
• 1 tablespoon chopped fresh marjoram (sage also works here)
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon of freshly ground black pepper
• 3 tablespoons canola or olive oil

See the recipe card below for detailed amounts and instructions.

How to Roast a Whole Chicken

Before you get started preparing your chicken, heat oven to 450 degrees F.

STEP 1. Clean out the chicken

Now, it’s time for the fun part: cleaning out the chicken!

Remove everything from the cavity of the chicken. You know, the heart, liver, etc. It’s not the most pleasant part of the process but it only takes a minute!

Now, rinse the chicken well and give it a good pat down with some paper towels. You want to make sure the skin is dry so that the canola oil will give the skin a good browning.

STEP 2. Stuff the chicken

Place the chicken on a cutting board. Insert one clove of garlic, followed by a quarter of both the onion and lemon into the cavity. Place a sprig of rosemary in as well.
 Repeat with remaining onion, lemon, garlic, and rosemary until you can’t fit anything else. You might use it all, you might not. It’s ok.

Now, it’s okay to be creative with this part. You can put the ingredients in the chicken in any order. We’re using the ingredients to add flavor to the bird as it cooks.

STEP 3. Rub the chicken with herbs

In a small bowl, combine chopped marjoram, rosemary, and thyme; add lemon zest, salt, and pepper. Add canola oil and thoroughly combine.

Separate the skin from the chicken breasts by gently sliding your fingers in between the skin of the chicken and the meat. With your hands, distribute a couple of teaspoons of herb mixture all along the outside of the chicken.

Give that bird a good rubdown all over with the remaining herb mixture. Make sure you cover the bottom with it as well.

STEP 4. Roast

Transfer chicken to a rack placed in the bottom of a roasting pan. Bake the chicken for 1 hour and 15 minutes or until a meat thermometer shows an internal temperature of 165 degrees F and the skin is a nice golden brown.

Remove from oven and allow your bird to sit for 10-15 minutes before slicing. This will help to keep the meat tender and moist.

How to Store Lemon Herb Roasted Chicken

Store your leftover chicken in the refrigerator within 2 hours of serving. Keep it in an airtight container and it should last 3-4 days!

Can you freeze Roasted Chicken?

Freezing your lemon roasted chicken is a great way to use it for those busy days when you don’t have time to cook a huge meal. 

Once the chicken cools to room temperature, cut the chicken into pieces, depending on what you might use your chicken for. Flash-freeze the chicken pieces on a baking sheet for one hour, then transfer them to a freezer-safe bag.

Roasted chicken lasts up to six months in the freezer when stored properly. Thaw it in the refrigerator overnight before using it in your recipes as desired.

Leftover Recipes with Lemon Herb Roasted Chicken

One huge reason to make a whole roast chicken for dinner: you’ll have leftovers for the rest of the week! This delicious chicken recipe is flavorful but not spicy or overpowering. That makes the leftovers perfect as a starter for other quick and easy meals like these:

• Easy Chicken Salad – a perfect fast and filling lunch! Serve it on bread or butter lettuce for a low-carb option!
• Homemade Chicken Noodle Soup – warming and comforting on a chilly day, this classic soup is a winner!
• Loaded BBQ Chicken Nachos – amazing for game day or a family appetizer.
• Greek Quinoa Chicken Salad – packed with protein and greens, this is one of my favorite versions of chicken salad!
• Chicken ‘N’ Dumplins – the ultimate comfort food, made easy!
• Chicken Cordon Bleu Casserole– a twist on a classic with lots of chicken, ham, noodles and a savory cheese sauce.

Chicken Recipes

Never have a boring chicken dinner again with these deliciously easy family-friendly recipe ideas.

• Chicken Enchilada Bites
• Artichoke Tomato Chicken
• Chicken Noodle Casserole
• Roasted Chicken and Vegetables
• Buffalo Chicken Spinach Alfredo
• Pesto Chicken Pasta Salad
• Cheesy Chicken, Broccoli and Rice Casserole

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Lemon Herb Roasted Chicken

Lemon Herb Roasted Chicken is a main course everyone should know how to make! A whole chicken is stuffed with garlic, rosemary, thyme and marjoram then roasted to tender perfection. Pair it with all your favorite side dishes for a wholesome mouthwatering meal.

Course Dinners

Cuisine American

Keyword Lemon Herb Roasted Chicken, Roast Chicken

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4 people

Calories 120kcal

Author Lynne Feifer

Equipment

• cutting board
• roasting pan

Ingredients

• 5 lb. whole chicken
• 2 cloves garlic crushed
• 1 onion quartered
• 1 lemon
• 2 sprigs fresh rosemary
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh marjoram sage can be substituted
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 3 tablespoons canola oil

Instructions

• Preheat oven to 450°F. Take the chicken out of its' packaging, and remove the giblet package from the inside cavity if there is one. Rinse the inside and outside of the chicken, and pat it dry with a paper towel.
• Place the chicken on the cutting board. Place one of the crushed garlic cloves deep into the chicken followed by a quarter of both the lemon and onion. Put in a sprig of the fresh rosemary, and continue stuffing the chicken with the lemon and onion until full. Note, you may not be able to use all of the pieces.
• In a small bowl, combine the rosemary, marjoram, thyme, salt, and pepper, and mix well. Add the canola oil and mix together.
• By gently sliding your fingers between the breast meat and skin of the chicken, loosen the skin from the meat. Evenly distribute a couple of teaspoons of the herbs in between the skin and the breast. Then coat the rest of the chicken with the remaining herbs, covering the bottom with it as well.
• Place the chicken on a rack in a roasting pan and bake for 1 hour and 15 minutes or until the internal temperature of the thickest part of the chicken reaches 165°F, and the skin is a nice golden brown.
• Remove from the oven and let sit for 10-15 minutes before slicing. This will help to keep the chicken moist.

Nutrition

Serving: 1g | Calories: 120kcal | Carbohydrates: 7g | Protein: 20g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 639mg | Potassium: 384mg | Fiber: 2g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 1mg

This post has been updated in format and with photos on 8/9/21 and republished on 4/3/24. It was originally published 1/6/12.

The post Lemon Herb Roasted Chicken appeared first on 365 Days of Baking.

Do you ever feel like lemon cake doesn’t get nearly the attention it deserves? Don’t get me wrong, I LOVE a good chocolate cake, peanut butter cake, or yellow cake. Okay, actually any kind of cake.

But the bright flavor and zest of a good lemon dessert is something special. It makes me think of sunny afternoons and breezy spring evenings. Give me ALL the Lemon Bars and Lemon Ricotta Pound Cake, please!

What is a Poke Cake?

Are you familiar with poke cake recipes? You bake a simple cake, poke holes in it, and pour gelatin or pudding over the cake so that it seeps in. You can also spread something smooth and delicious on top, like vanilla pudding and pineapple juice in this Pineapple Poke Cake.

In this easy recipe, we use lemon gelatin and lemon pie filling or one recipe of my homemade lemon curd which I used for the most recent pictures! The pie filling seeps into every crumb of the cake making it explode with sweet and tangy lemon flavor.

Ingredients for Lemon Poke Cake

• White cake mix
• Vegetable Oil
• Egg whites
• Lemon Jell-O (any brand of lemon gelatin will work!)
• Boiling Water
• Lemon pie filling or Lemon Curd (optional, but just as delicious)

Here’s what you need to make homemade Marshmallow frosting:

• Egg whites – with NO traces of yolk
• Granulated sugar
• Cream of Tartar
• Salt
• Pure Vanilla Extract

Don’t forget to review the recipe card below for detailed amounts and instructions!

What Kind of Pan do I Need for Poke Cake?

I made this recipe, as I do all my poke cakes, in a basic 9 x 13 glass baking pan.

How to make Lemon Poke Cake with Marshmallow Frosting

Poke cakes are so easy to make! Once you learn how to make poke cakes, you’ll want to make them every day of the week. Here’s how to do it:

1. In a large mixing bowl, whip up a boxed cake batter following the directions on the box for a 9×13 inch cake. Bake in the preheated oven at 350 degrees F for 29-34 minutes until a toothpick in the center comes out clean. Place the cake on a wire rack to cool for at least 20 minutes.
2. Poke holes over the top of the completely cooled cake about 1-inch apart with the rounded handle of a wooden spoon.
3. Make the lemon gelatin by combining the gelatin and just 1 cup of the boiling water. Once the gelatin has dissolved completely, pour the lemon gelatin evenly over the entire cake.
4. Spread lemon pie filling (and lemon curd, if desired) over it with the back of a spoon and cover it tightly with plastic wrap.
5. Chill for several hours or overnight for best results.
6. Cover with homemade marshmallow frosting (see below) and serve immediately!

How to make Marshmallow Frosting

This delicious frosting goes well on any cake! You’ll need a double boiler to make it. You can also use a heat-proof large bowl and place it over, but not into, a medium pot of simmering water.

1. Bring some water to a boil in the pot of the double boiler, then lower the heat to a simmer. In the top portion, mix together the egg whites, sugar, salt, and cream of tartar.
2. Heat the egg white mixture while whisking constantly until warm and the sugar has completely dissolved. The egg will be warm and the mixture smooth when rubbed between your fingers. This should take about 3-4 minutes, no longer.
3. Transfer the mixture to your mixing bowl. Using the whisk attachment and starting on low speed, beat the mixture, gradually increasing to high speed, until stiff, glossy peaks form. This will take about 7-9 minutes.
4. Add the vanilla and mix until combined. Place dollops of the frosting over the top of the cake, spread with an offset spatula, and serve immediately. Top with lemon slices, fresh lemon zest, or yellow sprinkles, if desired.

You can also lightly brown the marshmallow frosting with a small hand blow torch if you’d like!

That’s it! Easy steps, delicious results.

Tips for the Perfect Lemon Marshmallow Poke Cake

• You can poke holes in your cake using the handle of a wooden spoon, a dowel, or even a meat thermometer!
• Try to cover the cake evenly with holes for the best absorption of the lemon gelatin and pie filling.
• The cake will seem very soft at first. This is normal. It’ll continue to set up in the refrigerator.
• When making the marshmallow frosting, be sure there is NO yolk in the egg whites and that you only heat them until they are warm, NOT hot and steamy, and the sugar has dissolved. As you can see, the new pictures in this post have a frosting that is relatively flat (as opposed to the old picture below) because I accidentally did what I just told you NOT to do. You’ll have a MUCH fluffier frosting with no yolk remnants and a nicely heated batter.
  The cake still tasted ok with the frosting I made, it just wasn’t as fluffy and didn’t have that real marshmallow taste as it should have. Also, I just noticed that my cream of tartar had expired, so that could have contributed as well.
• If you do serve it with the marshmallow frosting, you’ll want to serve the cake immediately or as soon as you can after frosting it. This frosting won’t be able to sit long and will give you that amazing marshmallow flavor as soon as it’s made.

Recipe Variations

• For more bright lemon flavor, use a lemon cake mix instead of vanilla!
• Feel free to substitute the boxed cake mix for your favorite vanilla cake recipe if you prefer. 
• Use Cool Whip, my Stabilized Whipped Cream recipe, or even some Fresh Whipped Cream to top the cake instead of the marshmallow frosting.

Can I use a yellow cake mix?

You can use a white or yellow cake mix. The white mix provides a stronger contrast in colors, and the yellow cake mix has a bit more of a buttery flavor.

How do I store leftover Lemon Poke Cake?

Cover the cake pan tightly with aluminum foil or place the leftover cake in an airtight container. Store in the refrigerator for 3-4 days.

Can you freeze Poke Cake?

I don’t recommend freezing this cake. However, if you need to make it ahead of time, you could bake the cake and freeze it before adding the rest of the ingredients. When you’re ready, let the cake thaw to room temperature, then finish the recipe as directed.

Poke Cake and Cake Recipes

Can’t get enough poke cake in your life? Neither can I! Add these other delicious cake ideas to your Pinterest board or bookmarks.

• Strawberry Poke Cake
• Easy Tiramisu Poke Cake
• Pineapple Rum Cake
• Patriotic Poke Cake
• Citrus Layer Cake
• No-Bake Lemon Cheesecake
• Lemon Meringue Cheesecakes
• Easy Blueberry Crumb Cake Recipe
• Pineapple Upside-Down Cake
• Key Lime Creme Poke Cake

More Lemon Recipes

Attention Lemon Lovers! You have to try one of these delicious lemon desserts next time you want a fresh citrusy treat!

• Lemon Dream Bars
• Lemon Sugar Snaps
• Lemon Cake Mix Cookies
• No-Bake Lemon Cheesecake
• Gigi’s Easy Lemon Cake

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Lemon Marshmallow Poke Cake

One bite of this Lemon Marshmallow Poke Cake and you'll fall in love. The combination of tangy lemon and soft white cake is simply irresistible. Cover your semi-homemade cake with marshmallow frosting and it's even better!

Course Dessert

Cuisine American

Keyword Lemon Poke Cake

Prep Time 20 minutes minutes

Cook Time 34 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 54 minutes minutes

Servings 12 people

Calories 378kcal

Author Lynne Feifer

Ingredients

Cake Mix

• 16.25 ounces boxed white cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 egg whites

Lemon Gelatin

• 3 ounces lemon gelatin
• 1 cup boiling water
• 22 ounces lemon pie filling or this lemon curd recipe

Marshmallow Frosting

• 5 egg whites room temperature
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• ⅛ teaspoon salt
• 1 teaspoon pure vanilla extract

Instructions

Cake

• Preheat oven to 350°F for a shiny metal or glass pan or 325° for dark or coated non-stick pans. Prepare your 9 X 13-inch baking dish by spraying the bottom with cooking spray.
• In a mixing bowl, combine the cake mix, 1 cup water, egg whites, and vegetable oil. Beat at medium speed or vigorously by hand for 2 minutes.
• Pour batter into pan and bake for 29-34 minutes or until a toothpick inserted into the middle comes out clean. Place cake on a wire rack to cool for at least 20 minutes.
• When the cake has cooled, poke holes halfway into the cake about 1-inch apart with the rounded handle of a wooden spoon.

Lemon gelatin

• Combine the cup of boiling water and gelatin and stir until gelatin has dissolved. Spoon evenly over the entire cake.
• Spread the lemon pie filling over the cake and cover tightly with plastic wrap. Refrigerate for a minimum of two hours.

Marshmallow Frosting

• In the pot of a double boiler, bring some water to a boil and then lower the heat to a simmer. In the top portion of the double boiler, mix together the egg whites, sugar, salt, and cream of tartar.You can also use a heat proof mixing bowl and place it over, but not into, a medium pot of simmering water.
• Heat the egg white mixture while whisking constantly until warm and sugar has completely dissolved. The egg will be warm and the mixture smooth when rubbed between your fingers. This should take about 3-4 minutes.
• Transfer mixture to your mixing bowl (if not already using it to heat the egg), and using the whisk attachment, and starting on low speed beat the mixture gradually increasing to high speed until stiff, glossy peaks form. This will take about 7-9 minutes.
• Add the vanilla and mix until combined. Place dollops of the frosting over the cake and spread with an offset spatula, and serve immediately. Top with slices of lemon or yellow sprinkles, if desired.

  You can also lightly brown the marshmallow frosting with a small hand blow torch, if you'd like!

Notes

• See the post for tips and tricks.
• You’ll notice that some of the photos have a flatter frosting. That is because some yolk had leaked into the egg whites that I couldn’t remove and I cooked the frosting too long and at a higher temperature this time. I was distracted. Don’t do what I did. Follow the instructions and you’ll have a light and fluffy marshmallow frosting. It still tasted ok, just wasn’t marshmallowy as I would have liked. 

Nutrition

Serving: 1g | Calories: 378kcal | Carbohydrates: 67g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 487mg | Potassium: 68mg | Fiber: 1g | Sugar: 50g | Calcium: 87mg | Iron: 1mg

This post was originally published on August 13, 2021. It has been updated with new photos (with a flatter but still tasty frosting 😂) on March 27, 2024.

The post Lemon Poke Cake with Marshmallow Frosting appeared first on 365 Days of Baking.

This recipe turns ordinary carrots into an irresistible side dish.

Everything is better with butter and brown sugar. Carrots included!

This might be the best possible way to cook carrots. A brown sugar glaze brings out the carrot’s natural sweetness while a generous amount of butter and sprinkle of parsley add a savory element. After biting into the slightly crisp edges, the soft carrot nearly melts in your mouth.

If you’re looking for a delicious way to cook carrots that the whole family will love, this glazed carrot recipe is a must-try.

What do I need?

You only need five ingredients to make these easy glazed carrots.

• Carrots
• Butter
• Brown sugar
• Salt
• Parsley

Notice that the recipe calls for whole peeled carrots, not baby carrots. (Save those for snacking!) Angle your knife to cut off the root, then cut the carrots along the bias into half inch ovular pieces.

How to cook carrots glazed with brown sugar?

These brown sugar glazed carrots are made on the stove top with just one pot. So there’s easy clean up, too!

First, simmer the carrots in salted water until fork tender. This takes anywhere from 10 – 20 minutes depending on how soft or firm you want the carrots to be.

Once the carrots have softened the your preferred consistency, drain out the water. Return the carrots to the pot along with the butter.

When the butter has almost fully melted, it’s time to sprinkle in the brown sugar. Let it cook for a few more minutes until the sugar and butter have combined and started to look thickened.

Remove the glazed carrots from the heat and add a little bit of salt. Garnish them with chopped fresh parsley for a pop of freshness and color before serving.

Tips and Tricks

• Prefer a sweeter taste in glazed carrots? Don’t add the additional teaspoon of salt before serving. Want it less sweet? Reduce the amount of brown sugar to two tablespoons.
• The brown sugar coating will likely still be a little bit on the runnier side when you take it off of the stove and that’s perfectly fine. It just needs to be thick enough to coat the carrots.
• Reserve any extra glaze at the bottom of the pot for drizzling over the glazed carrots just before serving.

What ingredients can I add?

You are more than welcome to dress up this easy carrot recipe with additional spices. I recommend warming spices like pumpkin pie spice, all spice or ground cinnamon which will complement the brown sugar glaze.

Start with a 1/4 teaspoon to 1/2 teaspoon of additional spice and adjust according to taste. Remember, just a little cinnamon can go a long way, so it’s best to add a little, give it a taste and then add more if desired.

What substitutions can I make?

Dark brown sugar makes a good substitute for light brown sugar. It will give the carrots a darker color and more robust molasses flavor.

You can also substitute brown sugar with an equal amount (or less) of honey or real maple syrup. Both are delicious!

Side Dishes

Sometimes the side dishes are the biggest hits of the meal! That’s often the case when Brown Sugar Glazed Carrots are on the menu.

These Maple Roasted Sweet Potatoes are another delicious one to try if you like some sweetness on your dinner table. Our Molasses Glazed Sweet Potatoes are awesome too.

Looking for a savory option? This Roasted Parmesan Broccoli recipe gets rave reviews from everyone who tries it. For the best of both worlds, make a sheet full of Maple Bacon Brussels Sprouts for your next family meal. It brings smoky bacon together with sweet maple in a green veggie you can pop right into your mouth.

For even more menu inspiration, check out these other quick and easy sides we love:

• Coconut Rice
• Baked Applesauce
• Cheesy Mashed Potatoes
• Vanilla Mashed Potatoes
• Twice Baked Potatoes
• Baked Asparagus
• Baked Stuffed Tomatoes
• Cheddar Bay Biscuits
• Easy Macaroni Salad
• Kid-Friendly Macaroni and Cheese
• Texas Roadhouse Rolls

What can serve this with?

Glazed carrots are a sweet side dish that pairs well with all kinds of meats like chicken, beef, ham and turkey. It’s a delicious option for your Easter or Thanksgiving meal!

We have a few recipes on the blog that would be fabulous served with a hearty helping of brown sugar glazed carrots on the side.

Main Dishes to Pair with Glazed Carrots

• Classic Meatloaf
• Lemon Herb Roasted Chicken
• Seasoned Pork Chops
• Roasted Chicken and Vegetables
• Chicken ‘N’ Dumplins
• Herb Roasted Turkey
• Cheesy Spiced Pork Burgers
• Rosemary Pork Medallions
• Dijon Herb Roasted Pork
• Braised Short Ribs

Grab a bunch of carrots and a few simple ingredients to make the best glazed carrots. The rich flavor and tender bite makes them the perfect sweet side dish for a special occasion, but they’re easy enough to make any night of the week!

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Brown Sugar Glazed Carrots

Brown Sugar Glazed Carrots are quick and easy to make with mouthwatering flavor. Whole carrots are boiled until tender, then tossed with butter and brown sugar giving them beautifully caramelized edges.

Course Side Dish

Cuisine American

Keyword Brown Sugar Glazed Carrots, Carrots

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 people

Calories 141kcal

Author Lynne Feifer

Equipment

• chef's knife
• cutting board
• medium size pot

Ingredients

• 1 ½ lbs. carrots peeled and sliced on the bias into ½ inch pieces
• 2 teaspoons salt divided
• 1 ½ tablespoons salted butter
• ½ cup packed light brown sugar can use dark brown sugar
• freshly chopped parsley for garnish if desired

Instructions

• Place carrots in a medium-size pot. Add 1 ½ teaspoons of salt and cover completely with cold water at least 1 inch above the carrots. Give the carrots a stir.
• Bring to a boil and the lower the temperature to a simmer. Cook for about 10-20 minutes of until carrots are tender. The cooking time is determined on the size of the carrots and how soft or firm you like them.
• Drain the carrots and return to the pot.
• Cut up the butter and place into the pot. Over medium heat, melt the butter. Once butter is nearly melted, add brown sugar and continue to cook over medium heat, stirring occasionally, until brown sugar is completely melted and begins to thicken (about 5 minutes). Remove from heat. Mix in remaining ½ teaspoon of salt.
• Serve topped with a garnish of freshly chopped parsley, if desired.

Nutrition

Serving: 1person | Calories: 141kcal | Carbohydrates: 29g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 881mg | Potassium: 388mg | Fiber: 3g | Sugar: 23g | Vitamin A: 19032IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg

This post was originally published April 4, 2022. It has been republished on March 25, 2024.

The post Brown Sugar Glazed Carrots appeared first on 365 Days of Baking.

Cakes are the perfect dessert to serve for any holiday. This tried and true Easy Lemon Cake is perfect for a special occasion, birthday, or as a surprise for mom on Mother’s Day.

I know some people like making desserts from scratch, but I don’t see anything wrong with taking a few shortcuts here and there, especially if you’ve got a crowd of people coming over!

This is a treasured family recipe handed down from my husband’s grandmother, whom all of her great-grandchildren lovingly called Gigi.

This Easy Lemon Cake is moist and full of lemon flavor. You could even add a bit more by adding a 1/2 – 1 teaspoon of lemon extract if you’d like.

Equipment Needed

To make this Easy Lemon Cake, I used this bundt pan, this lemon juicer, and these spatulas.

Ingredients for Lemon Cake

You only need five simple ingredients to make this delicious cake.

• 15.25 ounces yellow cake mix boxed
• 3 ounces lemon gelatin
• 4 eggs
• ⅔ cup canola or vegetable oil
• ⅔ cup hot water

Note: A plain cake mix usually calls for 3 eggs, but for this recipe, I used 4 large eggs to make it extra rich.

Lemon Glaze

• 1 cup confectioners’ sugar, plus additional for sprinkling if desired, sifted
• 2 tablespoons fresh lemon juice
• 1 teaspoon freshly grated lemon zest

How to Make This Easy Lemon Cake Recipe

When my mother-in-law shared this recipe with me, I was surprised by how easy this cake was to make!

1. First, preheat the oven to 350 degrees F. Prepare a 12-cup bundt pan by spraying it with a floured baking spray or by misting it with cooking spray and dusting it with flour. Shake out any excess flour.
2. Next, place the cake mix, lemon gelatin, eggs, canola oil, and water into a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and beat on low for one minute. Scrape down the bottom and sides of the bowl with a rubber spatula, then beat for an additional two minutes on medium speed until thick and well-blended.
3. Dollop the cake batter into the prepared pan and smooth the top with an offset spatula. Tap the pan onto the counter a couple of times to remove any air bubbles.
4. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. The cake should be light brown and just begin to pull away from the sides of the pan. You might need to place a sheet of tin foil over the pan for about 25 or 30 minutes if you find that the cake is browning before it is done cooking.
5. Place the cake on a wire rack to cool in the pan for 10 minutes. Remove the cake from the pan as described below.

How to Make Lemon Glaze

This glaze adds extra lemon flavor and sweetness to this tasty dessert.

1. In a medium bowl, whisk the confectioners’ sugar, lemon juice, and lemon zest together until smooth.
2. Gently remove the cake from the pan by placing a plate on the bottom and flipping right side up. If needed, run a knife around the sides of the cake pan to release the cake before flipping it.
3. Place the cake again onto a wire rack and spoon the glaze over the top of the cake so that it drizzles down the sides and into the middle.

Your lemon cake is ready to serve!

Other serving suggestions

This easy lemon cake is delicious with a dollop of whipped cream and fresh fruit, like strawberries or raspberries.

Or you can dust it with powdered sugar and serve it that way!

Bundt Cake Tips and Tricks

Bundt cakes are notorious for getting stuck inside the pan, so here are some helpful tips to make sure yours turns out perfectly every time:

• Grease your bundt pan really, really well. Then flour the pan. The combination works really well to help your cake glide easily out of the pan.
• All ovens cook differently, so your bundt pan may take anywhere from 45-60 minutes to cook. Keep a careful eye on the cake as it nears the 45-minute oven, and check it often after that.
• If there are a few moist crumbs on the toothpick when testing, it’s fine to take it out of the oven.
• Do not let the cake cool entirely in the pan. Remove the cake onto a cooling rack after about ten minutes, or the cake will be a bit dry and tough.

How do I store leftover Lemon Cake?

Store the cake covered in plastic wrap or in a cake keeper at room temperature for up to one week. 

Can I freeze Lemon Cake?

Yes, you can freeze this bundt cake by wrapping it in plastic wrap and aluminum foil. You can also put it in a freezer bag or other airtight container. It will keep in the freezer for up to 6 months.

Thaw the cake for several hours or overnight on the counter before serving.

More Delicious Lemon Recipes

Lemon lovers, rejoice! I’ve got a bunch of desserts full of fresh lemon flavor that you need to try. Here are some of my favorites:

• These hard-to-resist Easy Lemon Bars with a creamy lemon filling and a dusting of powdered sugar are the perfect combination of sweet and tart. They’re a classic for a reason!
• This No-bake Lemon Cheesecake just screams Spring and Summer. It’s the perfect addition to your Easter or Mother’s Day menu, or anytime you need a delicious no-bake dessert. 
• Lemon Dream Bars are amazing! With a lemon cookie crust, luscious lemon curd, cheesecake filling, and Cool Whip, you’ll enjoy the delicious citrus flavor in every bite of this no-bake dessert.
• This Lemon Ricotta Pound Cake is an easy lemon pound cake recipe made with ricotta cheese, flavored with lemon zest and fresh lemon juice.
• Lemon Cake Mix Cookies are soft, sweet, and brimming with zesty flavor! Making perfect lemon crinkle cookies is easy with a boxed cake mix and a handful of ingredients.

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Gigi’s Easy Lemon Cake

This Easy Lemon Cake is the perfect light and moist dessert for spring and summer! This twist on a boxed cake mix makes a special dessert you can serve for Easter, Mother’s Day, or all year round. The homemade lemon glaze takes this easy cake recipe to the next level!

Course Dessert

Cuisine American

Keyword Easy Lemon Cake, Lemon Bundt Cake

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 16

Calories 229kcal

Author Lynne Feifer

Equipment

• Mixer
• Bundt pan

Ingredients

Lemon Cake

• 15.25 ounces yellow cake mix boxed
• 3 ounces lemon gelatin
• 4 eggs
• ⅔ cup canola oil
• ⅔ cup hot water

Lemon Glaze

• 1 cup confectioners' sugar, plus additional for sprinkling, if desired sifted
• 2 tablespoons fresh lemon juice
• 1 teaspoon freshly grated lemon zest

Instructions

• Preheat oven to 350 degrees F.
• Prepare a 12-cup bundt pan by spraying it with a floured baking spray or by misting it with cooking spray and dusting it with flour. Shake out excess.
• Place the cake mix, lemon gelatin, eggs, canola oil and water into a mixing bowl and beat on low for one minute.
• Scrape down the bottom and sides of the bowl. Beat for an additional two minutes on medium speed until thick and well-blended.
• Dollop the batter into prepared pan and smooth the top with an offset spatula. Tap the pan onto the counter a couple times to remove any air bubbles.
• Bake for 45-50 minutes, until a toothpick inserted into the middle comes out clean. The cake should be light brown and just begin to pull away from the sides of the pan. You might need to place a sheet of tin foil over the pan about 25 or 30 minutes if you find that the bottom is browning.
• Place on wire rack to cool in pan for 10 minutes.

Glaze

• In a medium bowl, whisk confectioners’ sugar, lemon juice and lemon zest together until smooth.
• Gently remove cake from pan by placing a plate on the bottom and flipping right side up. Place the cake again onto wire rack and spoon the glaze over the cake so that it drizzles down the sides and into the middle.
• Store the cake covered in plastic wrap at room temperature for up to one week. Cake can also be frozen by wrapping in foil for up to 6 months. Thaw cake overnight on the counter before serving.
• Dust with confectioners' sugar, if desired.

Nutrition

Serving: 1g | Calories: 229kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 57mg | Potassium: 18mg | Fiber: 1g | Sugar: 25g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

This post was originally published March 23, 2017. It has been updated in format and with pictures on March 15, 2024.

The post Gigi’s Easy Lemon Cake appeared first on 365 Days of Baking.