Bacon Ranch Pasta Salad is the perfect side dish for your summer barbecues, but it’s also great as a filling lunch or lighter dinner! Packed with fresh, herby, and smoky flavors, this dish is so delicious AND so easy to make!

It’s hard to beat a creamy make-ahead pasta salad in Spring or Summer!

Pasta Salads are so versatile that I can always find ways of making various versions of the same recipe, depending on what I have in my fridge at the time (which is great for those veggies you might not get to in time).

Check out my 30 Pasta Salad Recipes if you don’t believe me 😉

The combination of bacon, pasta, and cheese in the creamy ranch dressing is deliciously comforting, but it’s great because it’s also packed with veggies!

It’s a great option for making ahead lunches during the week, as it will last up to 4 days in the fridge.

We also love it for a lighter dinner during the summer or as a side dish with our summer BBQs!

If you love this recipe, you’ll also love my Chicken Caesar Pasta Salad, Chicken Bacon Ranch Pasta, my Creamy Ranch Bowtie Pasta Salad Recipe, and this BBQ Chicken Pasta Salad with Tomatoes, Zucchini & Corn!

Ingredients Needed:

• Pasta: I’ve used gemelli pasta here, but you can use any kind of pasta you like. See the Variations for notes on using other pasta.
• Bacon: thick-cut bacon works well in this recipe to add smokiness and delicious crispy crunch, but any kind of bacon will work great. Don’t throw out that fat!
• Vegetables: use cherry or grape tomatoes, or on the vine if you can get them, as well as cucumbers, broccoli florets, and carrots for this salad. Feel free to mix up the veggies according to your tastes!
• Cheese: sharp cheddar cheese adds a strong cheesy flavor, but you can use your favorite cheese. I like to cube it because shredded tends to clump together.
• Ranch Dressing: creamy ranch dressing will bring some great herby flavors to this salad. Use your favorite brand from the grocery store, or make it yourself.
• Mayonnaise: we’ll add mayo to the ranch dressing to make it extra creamy.
• Salt & Pepper: use kosher salt and black pepper to enhance the flavors of the dressing.

How to Make Bacon Ranch Pasta Salad

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Cook the pasta: Follow package directions, and cook pasta until al dente. Cool pasta and set it aside.
2. Make sauce: Stir together the ranch dressing, mayonnaise, bacon fat, salt, and pepper.
3. Assemble pasta salad: Pour the sauce into the bowl of pasta. Add the tomatoes, cucumbers, broccoli, and carrots.
4. Add toppings: Then add the crispy bacon bits and cheese, and stir until just combined. Chill before serving.

Bacon Ranch Pasta Salad FAQs

Tips and Notes

• Chill before serving. You can serve this pasta salad straight away, but for best results, chill the salad for about 2-3 hours once it has been assembled. As it chills, it will set up a bit, and the flavors will meld together too.
• Bacon Fat. I’ve used reserved bacon fat to flavor the dressing, but you can leave it out if you forgot to save it or used packaged bacon bits. It does add incredible flavor though!
• Garnishes. You can add pretty much anything you normally would into a salad or pasta dish to bring more flavor or substance to this dish. Add chopped green onions, fresh cilantro, or a squeeze of fresh lemon juice for extra pops of flavor!
• Leftovers. This is a great recipe for using up meat leftovers, just add it to the dish for extra protein. Shredded chicken would be a great add-in, as would baked ham like that from my Easy Spiral Ham recipe!

Bacon Ranch Pasta Salad Variations

• Change the Pasta: you can use any shape of pasta you like here, but I generally recommend short pasta cuts for pasta salad. Gemelli pasta is flat so you can pack a lot into a cup. If you are using curly pasta like rotini or fusilli, I recommend increasing the amount of pasta to 5 cups. 
• Bacon: you can use any kind of bacon you like! With thin-cut, you’ll need to use a little more. Remember to reserve the fat after removing the bacon because it will help to flavor our dressing!
• Mayonnaise: you can use low-fat or fuller-fat mayo, or even natural plain greek yogurt if you prefer.
• Vegetables: use fresh veggies for the best flavor, and add in any vegetables that your family enjoys! Some great add-in options would be red onion, black olives, green peas, orange bell pepper, or red bell pepper.
• Dressing: To keep things simple I doctored some store-bought ranch dressing. If you prefer, you can use a homemade ranch dressing made with ranch dressing mix (just follow the directions on the package, adding mayo and sour cream) or add additional ranch seasoning (or onion powder and garlic powder) for more flavor if desired.

Serving Suggestions

This creamy Bacon Ranch Pasta Salad is always such a crowd pleaser. Serve it as a side dish or main dish along with Corn on the Cob, Maple Bacon Baked Beans, my Homemade Coleslaw, or another of my Best BBQ Sides for Summer!

We always love having some bread on the dinner table too. Try my No Knead Artisan Bread, this Cheesy Garlic Bread, or my Brioche Bun Recipe for a delicious bread side.

More Pasta Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad is the perfect side dish for your summer barbecues, but it's also great as a filling lunch or lighter dinner! Packed with fresh, herby, and smoky bacon flavors, this dish is so moreish AND so easy to make!

Course Main Course, Salad

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 401cal

Author Ashley Fehr

Ingredients

• 4 cups short pasta (about 375 grams) gemelli pasta pictured*
• 4 slices thick-cut bacon (or 6 slices regular cut) chopped
• 1 cup cherry or grape tomatoes (halved)
• ¾ cup sliced cucumbers (70g)
• ¾ cup broccoli florets (50g)
• ¾ cup carrot matchsticks
• ½ cup cheddar cheese cubes (60g)
• ⅔ cup ranch dressing
• 2 tablespoons mayonnaise
• 2 tablespoons reserved bacon fat (or canola oil, olive oil, or other)
• ½ teaspoon salt
• ¼ teaspoon freshly cracked black pepper

US Customary – Metric

Instructions

• Boil a large pot of lightly salted water, and cook pasta until al dente according to package directions. Drain the pasta.
• Cool the pasta and set it aside. To cool pasta quickly, pour it into a large colander and run it under cold water. Pour cooled pasta into a large mixing bowl.
• Meanwhile, in a medium skillet, cook bacon over medium-high heat until crisp and browned. Remove from pan, reserving bacon fat, and drain on some paper towels.
• Stir together the ranch dressing, mayonnaise, 2 tablespoons bacon fat, salt, and pepper, and pour over the pasta. Add crisped bacon, tomatoes, cucumbers, broccoli, carrots, and cheese and stir just to combine.
• Cover and refrigerate until completely chilled, at least 2-3 hours. Serve cold.

Notes

Storage

• Store: This recipe can be prepped ahead and stored in the refrigerator for up to 4 days. If it seems dry, simply add a splash of water or a bit of ranch dressing before serving.

Nutrition

Calories: 401cal | Carbohydrates: 43g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 423mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1847IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 1mg

The post Bacon Ranch Pasta Salad appeared first on The Recipe Rebel.

Traditional potato salad gets a makeover with these delicious Potato Salad Bites! Simply made by stuffing homemade potato salad inside cooked potato halves, this classic side dish is made a little extra special and turned into a portable appetizer, so it’s perfect for entertaining!

I’m a little bit weird when it comes to food preferences.

You already know I have to trick myself into eating vegetables.

I’ve never liked mayo, salad dressing, sour cream, or anything along those lines.

But I’ve always LOVED potato salad. I don’t get it. My brain knows it’s got mayo, but my tastebuds are so happy.

I usually don’t even eat hard-boiled eggs. But for some reason, when it’s all together in potato salad, it just doesn’t bother me at all.

These potato salad bites are so perfect for summer entertaining.

They’re one of my favorite finger foods, actually!

They’re easy to make, and they’re also great for making the day before your event.

You can use any potato salad recipe to stuff the potatoes, but this is a really easy recipe to follow if this is your first time making potato salad.

I think these would be great with bacon, cheese, or a number of other things I’ve seen in other recipes.

I’ve kept it pretty simple here as a basic recipe you can get creative with!

If you love the taste of these potato salad bites, you need to try my Easy Instant Pot Potato Salad, my German Potato Salad, and this Southwest Potato Salad too!

Ingredients Needed:

• Potatoes: I used small red potatoes for these potato bites, but you can use any kind of potato.
• Eggs: we’ll use hard-boiled eggs for the potato salad filling – you can buy boiled eggs to make this recipe even easier and quicker if you need to!
• Mayonnaise: this is the base of the sauce in the potato salad. You can use your favorite brand of mayonnaise for this recipe, or make your own! Whole-fat mayo will have a creamier taste, but you could try lower-fat mayo too.
• White Vinegar: adds a delicious tang to the potato salad.
• Seasoning: use a mixture of kosher salt, dried parsley, onion powder, paprika, and freshly ground black pepper for a spiced savory flavor.
• Garnish: we’ll top the bites with some sliced green onion for extra flavor.

How to Make Potato Salad Bites

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Cook potatoes: Boil potato halves until cooked through then set aside to cool.
2. Scoop out potato: Scoop out the inside of 12 of the potato halves.
3. Make potato salad filling: Chop leftover potato halves, putting them in a large bowl. Add mayonnaise, eggs, vinegar, salt, parsley, onion powder, paprika, black pepper, and green onion. Stir to combine, then spoon into hollow potato halves.
4. Garnish: Garnish with green onions for serving as desired.

Potato Salad Bites FAQs

Tips and Notes

• Wash potatoes. You’ll need to wash potatoes but there’s no need to peel them. The potato skin actually contains a lot of nutrients that are great to eat!
• Melon baller. Use a melon baller or small cookie scoop to portion the potato salad mix into the potato skins if you have one.

Potato Salad Bites Variations

• Slices. You can slice your potatoes into 1-inch thick slices instead of using potato halves if you prefer. You can do this if your potatoes will be too big even after halving them.
• Mix up the seasoning. You can use your favorite herbs and spices in these potato salad bites to compliment other appetizers in your spread. Red pepper flakes, garlic powder,
• Add more veggies. Add some chopped olives, finely chopped dill pickles, or chopped red onion to the potato salad filling for an added zing!
• Bacon. Everything is better with a bit of bacon. Sprinkle some chopped crispy bacon on top for an added smoky bacon flavor.
• Cheese. Add some shredded cheddar cheese or mozzarella cheese into the potato salad mix, or sprinkle some on top of the bites before serving.
• Garnish. Try using some fresh herbs to garnish like freshly chopped cilantro or some sprigs of parsley if you like.
• Mayo. Use your favorite kind of mayo here, or try this recipe with my homemade Spicy Mayo for a spicy kick!

Serving Suggestions

Serve these Potato Salad Bites warm, immediately or after chilling them in the refrigerator for up to a day.

They’re great as a side dish for a summer BBQ along with my Homemade Coleslaw Recipe, this Homemade Creamed Corn, or my Instant Pot Baked Beans.

Or serve these bites as an appetizer with other finger foods at a party with some Cheesy Garlic Bread, Jalapeno Poppers, these Baked Chicken Wings, or my Bacon Wrapped Smokies.

More Potato Dishes to Try

Appetizers

Chicken Bacon Alfredo Potato Skins

Side Dishes

Loaded Mashed Potatoes

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Side Dishes

Twice Baked Potatoes

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Potato Salad Bites

Traditional potato salad gets a makeover with these delicious Potato Salad Bites! Simply made by stuffing homemade potato salad inside cooked potato halves, this classic side dish is made a little extra special and turned into a portable appetizer, so it's perfect for entertaining!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 halves

Calories 189cal

Author Ashley Fehr

Ingredients

• 8 medium red potatoes halved
• 4 hardboiled eggs cooled peeled and chopped
• ½ cup mayonnaise
• 1 teaspoon white vinegar
• ½ tsp salt
• ½ tsp parsley
• ¼ tsp onion powder
• ¼ tsp paprika
• ⅛ teaspoon black pepper
• 1 green onion sliced

US Customary – Metric

Instructions

• Boil potato halves until cooked through, about 10-20 minutes depending on the size and thickness of your potatoes. Place potatoes aside to cool completely.
• Scoop out the inside of 12 of the potato halves (you should have 4 left over), leaving thin potato shells behind. Try not to mash the potato too much when you remove it.
• Chop the remaining 4 potato halves and add them to the scooped-out potato flesh in a large mixing bowl.
• Combine potatoes, mayonnaise, eggs, vinegar, salt, parsley, onion powder, paprika, black pepper, and green onion (all of it or half of it if you want to garnish with it too) in the bowl. Stir with a wooden spoon or spatula to mix.
• Spoon the filling into the hollow potato halves.
• Garnish with green onions for serving as desired. Serve immediately or refrigerate for up to 24 hours (covered) before serving.

Notes

Storage:

• Store: Store potato salad bites in a single layer in an airtight container in the refrigerator for up to 2 days. Allow them to cool to room temperature before putting them in the fridge. You can serve them the next day, after being chilled for up to 24 hours, or serve them warm, immediately after making them.

Nutrition

Calories: 189cal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 66mg | Sodium: 203mg | Potassium: 673mg | Fiber: 2g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg

The post Potato Salad Bites appeared first on The Recipe Rebel.

Tortellini Pasta Salad is made with cheesy tortellini pasta, crispy prosciutto, roasted red peppers, juicy tomatoes, Italian dressing, and Parmesan cheese. It’s a deliciously comforting but healthy pasta salad side dish that is also great for lunches or a busy weeknight dinner with some sides!

Tortellini Pasta Salad is perfect for spring and summer meals, made with fresh ingredients and delicious bright flavors!

This Italian Tortellini Salad is made with classic Italian flavors, but you can mix it up to suit your own flavor preference.

Ready in less than 30 minutes, it’s a perfect hearty side dish for a full BBQ spread, but it’s also great as a filling lunch any time of year!

It’s also great for meal prepping at the beginning of the week, as it lasts for up to 4 days in the fridge.

We love to serve it with BBQ Chicken, Grilled Potatoes in Foil and Easy Broccoli Salad for an easy but delicious summer meal!

Some of my other favorite pasta salad recipes are BBQ Chicken Pasta Salad, and Creamy Ranch Bowtie Pasta Salad, or check out my complete list of 30+ Pasta Salad Recipes for even more inspiration!

Ingredients Needed:

• Pasta: obviously I love to use fresh or frozen tortellini pasta in this salad, but any pasta will work. Simply cook to al dente and then cool.
• Prosciutto: crispy prosciutto takes this salad to a whole new level, but it can be a bit pricy. You can swap for some crisp bacon if you prefer.
• Spinach: spinach adds a pop of green and nutritional value. Feel free to swap for romaine or other greens if you like (this is basically a fancy BLT pasta salad, after all)
• Roasted red peppers: I use jarred, store-bought roasted red bell peppers. They are an easy and inexpensive way to add lots of flavor to lots of dishes. You can roast your own if need be, or swap for sun-dried tomatoes.
• Tomato: I used one Roma tomato but you could also use ½ cup halved cherry tomatoes or grape tomatoes.
• Italian dressing: if you can, don’t go for the cheapest salad dressing here. I love to use a sun-dried tomato, parmesan pesto, or tuscan italian dressing, or you can make your own homemade Italian dressing!
• Mayonnaise: I’ve used plain mayonnaise in this recipe, but you could use a flavored mayo or even Spicy Mayo for a bit of extra flavor!
• Cheese: use a fresh block of Parmesan cheese that you grate yourself for the best flavor.

How to Make Tortellini Pasta Salad

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Bake prosciutto: Bake the prosciutto until dried and crisp.
2. Make sauce: Whisk together the salad dressing, mayonnaise, and Parmesan cheese in a bowl.
3. Assemble pasta salad: Place cooked and cooled tortellini, crumbled prosciutto, spinach, onion, roasted red peppers, and tomato in a bowl.
4. Add sauce: Pour the sauce over the salad and toss to coat.

Tortellini Pasta Salad FAQs

Tips and Notes

• Other Pasta: You can use your favorite kind of pasta for this dish. Simply cook to al dente, drain, and cool before adding to the salad.
• Leftovers: Use leftover pasta in this recipe to give it new life! Your pasta just needs to be cooked and cooled.

Tortellini Pasta Salad Variations

• Tortellini: Use your favorite variety of tortellini pasta for this recipe. Meat-stuffed tortellini works as well!
• Jazz it up: Add some diced cucumber, kalamata olives, or green onions!
• Greek Tortellini Salad. Use Greek feta cheese instead of Parmesan, and substitute the prosciutto and red peppers for black olives and cucumber, then serve with a drizzle of Olive Oil and some oregano to make this into a Greek Tortellini Pasta Salad.
• Fresh herbs: Fresh basil, parsley or oregano would work well as a garnish.
• Cheese: Mozzarella cheese will go with the Italian flavors in this recipe, but you can use your favorite kind of cheese to match the flavors you decide for this dish.

Serving Suggestions

Serve this classic pasta salad on its own, or with some sides to bulk it out a bit. Try some extra veggies on the side like Corn on the Cob, or Air Fryer Broccoli.

This dish would work well with some bread on the side too, try my classic Garlic Bread, these Homemade Garlic Herb Dinner Rolls, or this No Knead Artisan Bread.

More Summer Salad Recipes

Side Dishes

Layered Broccoli Salad

Side Dishes

Creamy Italian Potato Salad

Side Dishes

No Mayo Garlic Herb Potato Salad

Side Dishes

German Potato Salad

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Tortellini Pasta Salad

This Tortellini Pasta Salad is made with cheesy tortellini pasta, flavorful prosciutto, roasted red peppers, juicy tomatoes, Italian dressing, and Parmesan.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 6 servings

Calories 290cal

Author Ashley Fehr

Ingredients

• 350 grams cheese tortellini ¾ lb or about 3 cups
• 3 slices prosciutto
• ½ cup fresh chopped spinach
• ¼ cup thinly sliced red onion
• ¼ cup roasted red peppers jarred, chopped
• 1 Roma tomato juices squeezed out and chopped
• ½ cup good Italian salad dressing
• 2 tablespoons mayonnaise
• 2 tablespoons Parmesan cheese grated

US Customary – Metric

Instructions

• Bring a pot of salted water to a rolling boil and cook tortellini according to package directions. Drain and rinse under cold water until cooled.
• Meanwhile, bake prosciutto on a parchment-lined baking sheet at 400 degrees F for 6-8 minutes, until dried and crisp (will continue to crisp slightly as it cools so don’t overcook). Allow to cool slightly and crumble.
• Place cooled tortellini, crumbled prosciutto, spinach, onion, roasted red peppers, and tomato in a large bowl.
• Whisk together the salad dressing, mayonnaise, and Parmesan cheese, and pour over the salad. Toss to coat and serve or refrigerate until ready to serve.

Notes

Ingredients and Substitutions:

• tortellini: tortellini is basically a must in this tortellini pasta salad, but you can really use any pasta, cooked to al dente and cooled.
• prosciutto: no prosciutto? Try crispy bacon.
• spinach: no spinach? Try chopped romaine or another leafy green.
• roasted red peppers: no roasted red peppers? Try sun dried tomatoes, or roasting your own peppers!

 

Storage: This salad will keep up to 4 days in the fridge in an airtight container, making it great for meal prep!

 

Nutrition

Calories: 290cal | Carbohydrates: 29g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 616mg | Potassium: 85mg | Fiber: 3g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 2mg

The post Tortellini Pasta Salad appeared first on The Recipe Rebel.

This Cheese Ball recipe is an easy appetizer that’s a crowd pleaser too! Made with cream cheese, bacon cheddar, green onions and nuts, it’s loaded with flavor.

Looking to make a whole spread of appetizer recipes? Check out these Baked Brie Bites, these Mini Quiche and these Jalapeno Poppers, too! (Bonus points if you serve this Cannoli Dip for dessert 😉).

One of my saving graces during the holidays is those super simple appetizers that everyone can snack on while you’re whipping up the main event. This Cheese Ball is one of those recipes!

This recipe takes no more than 10 minutes to prep and is so deliciously rich, creamy, cheesy, and flavorful. It also looks impressive, which is a total bonus. No one has to know it only took a few minutes.

This recipe is also easy to make ahead of time, can be stored in the freezer, and can also be doubled or tripled to serve an even bigger crowd. Heck yes!

Ingredients Needed:

• Bacon: use thick-cut, chopped bacon. You can use thin cut, but you’ll want to add a couple extra slices.
• Cream Cheese: use a block of cream cheese rather than the tub so that it holds up and keeps its shape.
• Sour Cream or Mayonnaise: sour cream will lighten things up a bit, while mayonnaise will be richer. Either one is delicious.
• Sriracha Sauce: to add flavor without a lot of spice (trust me!).
• Dried Parsley: herbs and cheese just go together!
• Worcestershire Sauce: adds a little bit of tangy richness.
• Garlic Powder: because everything is better with garlic.
• Shredded Cheddar Cheese: cheddar is the usual choice, but you can really use any cheese you’ve got in your fridge that can be shredded. Stay away from soft cheeses because we want our ball to hold its shape.
• Green Onions or Chives: for some freshness and color.
• Pecans or Walnuts: chopped nuts add a delicious crunch to the appetizer.

How to Make this Cheese Ball Recipe

This recipe takes a quick 10 minutes to prep. It’s the perfect quick and easy appetizer for your next party!

1. Combine: In a bowl, beat cream cheese, sour cream, Sriracha, parsley, Worcestershire, and garlic powder.
2. Add in half the cooked bacon, shredded cheese, and two tablespoons green onions.
3. Shape and roll: On a plate, mix the rest of the bacon, green onions, and nuts. Shape the cream cheese mix into a ball and roll it in the bacon/nut mix to coat.
4. Chill and serve: Refrigerate for 1 hour, then serve as desired.

Cheese Ball FAQs

Tips and Notes

• Let the bacon cool completely. Once the bacon is cooked and crisped, give it time to cool before you add it to the cream cheese mixture. If it’s too hot, it will just melt the cream cheese.
• Double or triple. This recipe can easily be doubled or tripled if you’re serving a larger crowd. Plan accordingly!
• Don’t leave it out too long. Remember, this appetizer is just a big ol’ ball of dairy products. So, it can sit out while you’re serving it for a couple of hours, but I don’t recommend leaving it out longer than that.

Serving Suggestions

Serve your Cheese Ball just like you would serve any cream cheese dip! Surround it with your favorite crackers, pita chips, freshly sliced veggies, pretzels, you name it.

It’s also really good just eaten with a spoon. Not that I tried that though.

More Cheesy Dip Recipes You’ll Love

Appetizers

Cheesy Chicken Alfredo Dip

Appetizers

Taco Dip

Appetizers

Buffalo Chicken Dip Recipe

Condiments and Sauces

Easy Homemade Cheese Sauce recipe

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Easy Cheese Ball Recipe

This Cheese Ball recipe is such a fun, easy appetizer! It's packed full of flavor and perfect with your favorite crackers.

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 159cal

Author Ashley Fehr

Ingredients

• 4 slices thick cut bacon (chopped)
• 250 grams cream cheese (8 oz or 1 package)
• 2 tablespoons sour cream or mayonnaise
• 1 teaspoon sriracha sauce
• 1 teaspoon dried parsley
• ½ teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• 1 cup shredded cheddar cheese
• 3 tablespoons sliced green onions or chives
• ¼ cup toasted pecans or walnuts (chopped)

US Customary – Metric

Instructions

• In a skillet over medium-high heat, cook the bacon until crispy. Place on paper towels to drain and allow to cool.
• In a medium bowl, beat cream cheese, sour cream, sriracha sauce, parsley, Worcestershire sauce and garlic powder until smooth and combined.
• Stir in half of the cooked bacon, shredded cheese, and 2 tablespoons green onions.
• On a plate, combine remaining bacon, remaining green onions, and nuts.
• Shape cream cheese mixture into a ball and roll in the bacon mixture to coat. (If this is difficult, you can wrap and refrigerate the cheese ball for one hour before rolling in the coating and serving or refrigerating further.)
• Refrigerate at least 1 hour before serving.

Video

Notes

*This recipe can easily be doubled or tripled if you are serving a crowd.

*The leftovers always freeze great, so you can make two or three smaller cheese balls, then wrap the extra in plastic wrap and freeze until ready to serve. 

Nutrition

Calories: 159cal | Carbohydrates: 2g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 216mg | Potassium: 77mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 0.2mg

The post Cheese Ball recipe appeared first on The Recipe Rebel.

This Taco Dip is the perfect party appetizer. It’s made up of a rich cream cheese base topped with the best taco fillings. Perfect served with tortilla chips!

Love to dip? Try my easy Rotel Cheese Dip or my Cannoli Dip next!

I know we’re all guilty of grabbing a store-bought dip at the store to bring as a contribution to a party, because sometimes we don’t have time to put together a whole homemade appetizer.

Well, with this Taco Dip in your back pocket, there’s always time. Seriously. This dip is made up of the simplest list of ingredients, is packed full of flavor, and comes together in a total of 10 minutes.

Make the recipe as-is or customize it with your favorite taco toppings! This delicious appetizer is sure to be a total crowd pleaser!

Make it an appetizer night with Air Fryer Chicken Wings, a bacon Cheese Ball, Pigs in a Blanket, Ham and Cheese Sliders, Bacon Wrapped Smokies and Buffalo Chicken Dip!

Ingredients Needed:

• Cream Cheese, Sour Cream, and Mayonnaise/Miracle Whip: makes up a rich and creamy base for the dip. Use lactose or dairy free if needed.
• Taco Seasoning: homemade or store-bought.
• Tomato Salsa: just use your favorite! I usually grab a jar from the store if I don’t have any Homemade Salsa in the cupboard.
• Cheese: I like to use cheddar cheese, but other cheeses will work too. Mozzarella and Monterey Jack would be great!
• Iceberg Lettuce: chopped and layered on top to add a delicious fresh crunch. You can swap this for any kind of lettuce.
• Tomato: don’t forget to squeeze out the juices before chopping it up, because no one likes a watery dip!
• Black Olives: optional, but delicious. Feel free to leave them out if you are not a fan.
• Toppings: I use sliced jalapeños, bell peppers, and green onions. This is a great place to mix things up according to your tastes!
• Tortilla Chips: for serving!

How to Make Taco Dip

1. Make the base: In a bowl, beat together cream cheese, sour cream, mayo, and taco seasoning. Transfer the mixture to a 9-10″ dish, pie plate, or serving platter.
2. Top with salsa
3. Top with cheese
4. Top with garnishes of choice — it’s that easy!

FAQs

Tips and Notes

• Soften the cream cheese first. Room temperature cream cheese blends so much more easily with the sour cream and mayonnaise.
• Beat well. We want a smooth and creamy base. No lumps here!
• Customize! Seriously. Anything you would add to a taco you can add to your Taco Dip, so get creative.

Variations

• Try other toppings. Layer on guacamole, diced red onion, chopped cilantro, or even beans. Taco Dip is really forgiving, so you really can’t go wrong!
• Make it meaty. Make your Taco Dip into more of a meal by adding your favorite cooked and cooled taco meat. Check out my Instant Pot Taco Meat or season a batch of Shredded Chicken with taco seasoning to layer onto the dip.
• Spice it up. Love a kick of heat? Try adding chopped jalapeños, hot salsa, or diced green chiles.
• Lighten it up. Looking for a lightened up option? Try swapping the sour cream out for plain Greek yogurt.

Serving Suggestions

This dip is perfect served at parties with tortilla chips, but you could also try it with sliced veggies, pita bread, crackers, you name it.

Serve it alongside Jalapeno Poppers and Nachos with Homemade Cheese Sauce for an appetizer night.

Make it into a meal by serving it with Slow Cooker Chicken Tacos Recipe or Sheet Pan Chicken Fajitas!

More Party Dips You’ll Love

Appetizers

Buffalo Chicken Dip Recipe

Appetizers

Cheesy Chicken Alfredo Dip

Condiments and Sauces

Easy Homemade Cheese Sauce recipe

Appetizers

Homemade Rotel Dip

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Taco Dip

This Taco Dip is the perfect party appetizer. It's made up of a rich and creamy cream cheese base topped with the best taco fillings. Perfect served with tortilla chips!

Course Appetizer

Cuisine Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10 servings

Calories 273cal

Author Ashley Fehr

Ingredients

• 250 grams cream cheese (1 8oz package) room temperature
• ½ cup sour cream
• ½ cup mayonnaise or mirale whip
• 2 teaspoons taco seasoning (or more to taste)
• 1 cup tomato salsa
• 1 cup shredded cheddar cheese
• 1 cup chopped iceberg lettuce
• 1 medium tomato (juices squeezed out and chopped)
• 2 tablespoons black olives (drained) optional
• sliced jalalpenos, bell peppers, green onions and other toppings as desired
• tortilla chips for serving

US Customary – Metric

Instructions

• In a medium bowl, beat together cream cheese, sour cream, mayo and taco seasoning with an electric mixer until smooth.
• Spread cream cheese mixture into a 9-10" dish or pie plate, or spread on a serving platter.
• Spread salsa on top, then top with cheese, lettuce, tomatoes and olives and add other toppings as desired.
• Refrigerate until ready to serve and serve with tortilla chips.

Video

Notes

Tips:

• Soften the cream cheese first. Room temperature cream cheese blends so much more easily with the sour cream and mayonnaise.
• Beat well. We want a smooth and creamy base. No lumps here!
• Customize! Seriously. Anything you would add to a taco you can add to your Taco Dip, so get creative.

 

Storage:

You can layer this Taco Dip ahead of time and store it in the fridge for up to 3 days.

Nutrition

Calories: 273cal | Carbohydrates: 6g | Protein: 6g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1023mg | Potassium: 219mg | Fiber: 2g | Sugar: 3g | Vitamin A: 959IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 1mg

The post Taco Dip appeared first on The Recipe Rebel.

This Spicy Mayo is the perfect condiment. This 5-minute, 3-ingredient recipe is rich, creamy, spicy, and delicious. Serve it on sandwiches, burgers, tacos, salad, or as a dipping sauce for your favorite appetizer!

Okay, mayonnaise is good. And Sriracha is good. But have you ever had them together? And with chili powder?

Yeah, this Spicy Mayo is where it’s at. This three-ingredient, five-minute recipe takes two separate condiments and makes them that much better.

Simply whisk together mayo, hot sauce, and chili powder and you’ve got the perfect addition to sandwiches, meat, tacos, you name it!

This mayo also makes a great dipping sauce for Air Fryer French Fries, Air Fryer Tater Tots, Chipotle Parmesan Potato Wedges, you name it.

Ingredients Needed:

• Mayonnaise: regular or light mayo will work. Use your favorite!
• Sriracha: you can add as much or as little Sriracha as you like depending on how much spice you like. I do 2 tablespoons and it’s perfect!
• Chili Powder: gives the mayo a little extra smoky spiciness.

How to Make Spicy Mayo

1. Combine: Combine all of the ingredients together in a bowl. Whisk until smooth.
2. Adjust and store or serve: Taste and adjust to taste, then refrigerate or serve.

FAQs

Variations

• Swap the hot sauce. Any hot sauce will work for this recipe. Try adobo, chili garlic sauce, cholula, tabasco, you name it.
• Brighten it up. Add a few drops of lemon or lime juice to give it a bright, tangy flavor.
• Make it vegan. Swap the regular mayo out for a vegan variety.
• Thin it out. You can make the mayo into a sauce or dressing by thinning out with a little bit of water.
• Give it some sweetness. Cut the spice with a drizzle of honey for a sweet flavor twist.
• Use other spices. Make it spicier with cayenne pepper or red pepper flakes, or swap the chili powder for Cajun seasoning, taco seasoning, or whatever spice blend your heart desires.
• Make Asian-inspired spicy mayo. Add a drizzle of soy sauce or a couple drops of sesame oil.

Serving Suggestions

This Spicy Mayo is incredibly delicious…and incredibly versatile. Here are just a few ways you can serve it!

• On sandwiches. Slather it on a Beef Burger, a Denver Grilled Cheese Sandwich or Ham and Cheese Sliders.
• As a dipping sauce. Serve it as a dip with Air Fryer Mozzarella Sticks, Pigs in a Blanket, Air Fryer French Fries, Chipotle Parmesan Potato Wedges, Sriracha Buttermilk Oven-Fried Chicken, you name it.
• As a dressing or sauce. Drizzle it over Baked Chicken Thighs, Air Fryer Salmon, or even Chicken Taco Salad.
• On tacos. Serve it on Instant Pot Chicken Tacos, Cheeseburger Baked Tacos, Slow Cooker Honey Sriracha Chicken Tacos, or even Breakfast Taco Bites.

More Easy Condiments

Condiments and Sauces

Sweet and Sour Sauce

Condiments and Sauces

Homemade BBQ Sauce

Dinner

Garlic Butter

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Spicy Mayo

This Spicy Mayo is the perfect condiment. This 5-minute, 3-ingredient recipe is rich, creamy, spicy, and delicious. Serve it on sandwiches, burgers, tacos, salad, or as a dipping sauce for your favorite appetizer!

Course Sauces and Condiments

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18 tablespoons

Calories 85cal

Author Ashley Fehr

Ingredients

• 1 cup mayonnaise (regular or light)
• 2 tablespoons Sriracha sauce
• ⅛ teaspoon chili powder

US Customary – Metric

Instructions

• Whisk together all ingredients in a medium-sized bowl.
• Taste and adjust spice to taste, adding more mayo if you want a milder flavor.
• Cover and refrigerate until ready to serve.

Notes

*Serving size is 1 tablespoon

Storage:

This Spicy Mayo will last in an airtight container or mason jar in the fridge for up to 2 months.

Nutrition

Calories: 85cal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 117mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

The post Spicy Mayo appeared first on The Recipe Rebel.

A Simple Potato Salad Recipe Everyone Will Love

I know that everyone has their own variation on potato salad, and what makes a potato salad authentic differs for everyone.

Some people add celery (no thanks!), while others go for dill pickles or chopped onions to get a crunchy texture. I’ve known people to add pickle juice, bacon bits, creme fraiche, and that’s just for starters!

And you can absolutely do that if that’s your thing.

But I wanted to show you a plain and simple recipe that you can take and make your own as you wish. No bells and whistles, unless you want to put them in there. Because we’re not big fans of recipe rules around here!

Pair it with Grilled Chicken Thighs, Easy Slow Cooker BBQ Ribs, or Grilled Pork Tenderloin for a delicious summer feast!

Need to round out your BBQ menu? Add this Tortellini Pasta Salad or this Creamy Fruit Salad Recipe!

What You’ll Need

A basic blend of waxy red potatoes, hard-boiled eggs, and mayonnaise sauce gives this recipe loads of flavour, without having to prep a ton of special ingredients.

• Potatoes: For potato salad, it’s best to use a waxy potato like fingerlings or red potatoes. Wash/scrub the potatoes, and finely dice.
• Eggs: Hard-boiled eggs add a protein boost to the potato salad! Peel the eggs, and finely chop them.
• Mayonnaise: You’ll need a cup or so of your favorite mayonnaise. Keto mayonnaise works fine here, or for a sweeter potato salad, you can use jarred “salad dressing” (such as Miracle Whip). Salad cream is also a good option.
• Chives: Finely chopped fresh chives add a zesty suggestion of onion or garlic flavor, but more on the mild side.
• Milk: A little bit of milk thins the sauce to the right consistency. You can use dairy-free milk, if you prefer.
• Apple Cider Vinegar: Just a splash adds a nice, tangy note to the potato salad, and cuts the richness.
• Salt and Pepper
• Ground Mustard: Ground mustard adds a classic mustard note to the potato salad without making it too sour. You could also use prepared mustard.
• Paprika: For garnish, and a hint of earthy sweetness.

How to Make This Easy Potato Salad

To make potato salad, you do need a little bit of time up front to cook the potatoes and boil the eggs, and allow them to cool slightly, so be sure to plan ahead! (On the other hand, this is a great recipe to make ahead—more on that later!) You will also need to plan for a couple of hours of chill time afterwards.

1. Boil the Potatoes. Bring large pot of water to boil, and season it with salt. Add the diced potatoes, and let them boil for about 5 minutes, or until tender. Drain well, and transfer to a large bowl to cool in the refrigerator.
2. Make the Mayonnaise Dressing. Whisk together the mayonnaise, chives, milk, apple cider vinegar, salt, pepper, and mustard. If the dressing seems too thick, you can add a little bit more milk, a tablespoon at a time, to get a thinner dressing. It should be about the consistency of pancake batter.
3. Combine the Potatoes, Dressing, and Hard-Boiled Eggs. Add the eggs to the cooled potatoes, and pour the dressing over the top. Stir well to combine.
4. Chill. Garnish the potato salad with a sprinkling of paprika and extra chives, as desired. Chill for at least 2 hours before serving.

Helpful Tips

To make this simple recipe even better, try one or more of these easy tips for success. Each one is guaranteed to make your life easier, and your potato salad mouthwatering!

• Choose the Right Potatoes. You want to choose good potatoes for boiling, ones that are going to cook up nice and creamy. I also prefer potatoes with smooth, thin skins, so I don’t have to peel them. Red potatoes, fingerlings, or little yellow potatoes are all good options. Russet potatoes are more likely to dissolve or break down during the cooking process. I also prefer to choose something with a smooth, thin skin as I refuse to peel potatoes!
• Add the Eggs: you can definitely skip the hard-boiled eggs if you prefer, but I think they add a little variety and some extra creaminess to the salad. Plus, protein!

• Cook your Potatoes in the Instant Pot, or try this easy Instant Pot Potato Salad. I know not everyone has an Instant Pot, but it’s seriously so easy to cook potatoes in there, and no watching the pot or boiling over. Simply add your diced potatoes to the Instant Pot with 1 ½ cups of water or chicken broth, and cook on Manual high for 5 minutes or until tender. Drain and cool.
• Buy Pre-Cooked, Pre-Peeled Hard-Boiled Eggs. Friends, these things are so awesome in a pinch. I actually hate making hard-boiled eggs, and will often buy these when I need a quick potato salad.
• Shell Your Eggs and Bake. If you don’t want to buy hard-boiled eggs, you can simple crack the eggs into silicone muffins cups or a small silicone pan, and bake until done. No need to stir! You want that nice yellow yolk intact after baking.

Variation Ideas

So how can you mix this recipe up? Mostly by mixing things in! Here are some of my favourite easy mix-ins for creating a customized potato salad recipe:

• Crispy bacon bits
• Chopped dill pickles
• Sweet pickle relish or piccalilli
• Shredded cheddar cheese
• Blanched or raw broccoli florets (not too large, and go for crisp—not soft)
• Diced red or green bell pepper
• A splash of barbecue sauce, or even sriracha (if you like things spicy!)
• Celery seeds (or chopped celery, if you like it)
• Dijon mustard instead of ground mustard
• Fresh chopped dill (my favorite!)

Serving Suggestions

You can serve this classic potato salad on its own as a light lunch, or pair it with just about any main dish for a full meal. Here are some of my favourite main dishes to serve with potato salad:

• Chicken: Cold shredded chicken and cold potato salad make a refreshing meal for a warm day, while for cooler weather, I like to make this crispy Oven-Fried Chicken. Don’t want to turn on the oven? Try this classic grilled BBQ Chicken.
• Hamburgers: Another classic pairing, burgers and potato salad go perfectly together! Try this recipe for Air Fryer Burgers for a perfectly juicy, well-seasoned result, or grill up some Chicken Burgers if you’re looking for something lighter.
• Honey Ham: Sweet glazed slices of Honey Baked Ham are always welcome, and are a delectable contrast to cool, creamy potato salad.

How to Store Leftover Potato Salad

Leftover potato salad should be refrigerated within two hours of serving, to avoid bacterial growth. Just pack the potato salad into airtight food storage containers, or zip-top bags, and refrigerate for up to 4 days. Potato salad doesn’t freeze well.

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Easy Potato Salad Recipe

Simple, flavourful, and well-balanced, this Easy Potato Salad Recipe is made with red potatoes, hard-boiled eggs, and a tangy, savory mayonnaise dressing. Perfect for making ahead!

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 servings

Calories 333cal

Author Ashley Fehr

Ingredients

• 6 medium red potatoes finely diced
• 3 hard-boiled eggs peeled and finely chopped
• 1 cup mayonnaise
• 2 tablespoons finely chopped chives
• 1 tablespoon milk
• 1 teaspoon apple cider vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• Paprika for garnish

US Customary – Metric

Instructions

• In a large pot of boiling, salted water, cook potatoes until tender, about 5 minutes.
• Drain well and move to a large bowl to cool completely in the refrigerator.
• Once potatoes are cooled, add eggs.
• Whisk together mayonnaise, chives, milk, vinegar, salt, mustard and pepper and pour over top. Stir to coat, adding additional milk for extra creaminess as desired.
• Garnish with a sprinkling of paprika and extra chives as desired and chill at least 2 hours before serving.

Nutrition

Calories: 333cal | Carbohydrates: 26g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 449mg | Potassium: 763mg | Fiber: 3g | Sugar: 3g | Vitamin A: 164IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 1mg

More Tasty Side Dishes

• Air Fryer Potato Wedges
• Easy Homemade Mac and Cheese
• Creamy Ranch Bowtie Pasta Salad

The post Easy Potato Salad Recipe appeared first on The Recipe Rebel.

If there’s any meal that brings everyone to the table in record speed, it’s these crispy little turkey nuggets!

There’s so much to love about them:

• They are perfectly seasoned: savory, a bit salty, and a hint of spice.
• A boneless turkey breast filet makes these a cinch to whip up, and we love our turkey around here!
• They are a healthier option than those store-bought frozen nuggets, and the kids love them just as much (or more!)
• There are lots of different ways to make them your own — I’ve included a list down below.

These Air Fryer Turkey Nuggets cook quickly, so they are perfect for a weeknight meal when you need an easy win with the kids (or the husband, or the girlfriend, or your mom…. I don’t know anyone who doesn’t love these!).

We love our sauces and dips in this family, so I’ve included two recipes for dipping sauce options: a sweet and sour sauce (my personal favorite, and my 8 year old I’m sure would drink this from a cup!), and a honey mustard dipping sauce, which goes well with so many things.

Feel free to serve with whatever you’ve got on hand that your family loves!

The Chefman Air Fryer:

I’ve partnered with Chefman and Turkey Farmers of Canada to bring you this easy Turkey Nuggets recipe, made irresistibly crispy in the Chefman Air Fryer.

I love how it makes these homemade nuggets a quick and foolproof weeknight meal, and it leaves no temptation for buying store-bought nuggets ever again!

It’s true that you could make turkey nuggets in the oven, but they are nothing like air fryer turkey nuggets!

These little bites are so incredibly juicy on the inside and crispy on the outside, and they don’t dry out in the air fryer like they would in the oven.

Variations on these air fryer Turkey Nuggets:

• You can easily bump up the spice in these nuggets by adding a pinch of cayenne to the breading, or add a big squeeze of hot sauce or sriracha to the eggs before coating.
• Add an Italian spin and serve with marinara sauce for dipping. For the coating, add ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, and 2 tablespoons Parmesan cheese
• Swap out the Panko bread crumbs for crushed Cheez-Its or another favorite cracker or chip for a fun flavor twist

What to serve with these Turkey Nuggets:

These air fryer Turkey Nuggets make a great simple meal, snack or appetizer on a large plate with a few different dipping options (included below!). Add a few fresh veggie slices for a quick, healthy lunch!

These nuggets also go well with these simple Roasted Potatoes and a big bowl of our favorite Broccoli Salad.

And of course, I’ll never say no to a big bowl of mashed potatoes topped with crispy chicken bites à la KFC.

What to do with leftover Turkey Nuggets:

Got leftovers? No problem!

Although leftover nuggets (and other breaded things) don’t reheat well in the microwave, there are ways to make them taste just as good as they did fresh!

Stovetop:

Preheat a large pan over medium heat and coat lightly with non-stick spray (this helps to crisp the nuggets back up).

Cook for 2-3 minutes per side until warmed through and crispy on both sides.

Oven:

Preheat the oven to 450 degrees F and lightly grease a baking sheet with non-stick spray (you can use parchment, too, but I find they get crispiest right on the baking sheet).

Place the leftover nuggets on the pan and cook for 6-10 minutes, until hot.

*This post is generously sponsored by Chefman and Turkey Farmers of Canada and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Air Fryer Turkey Nuggets

These Air Fryer Turkey Nuggets are crispy on the outside and juicy on the inside! The perfect easy dinner or snack, pair them with one of two different dipping sauces!

Course Appetizer, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 6 servings

Calories 433cal

Author Ashley Fehr

Ingredients

• 1 lb turkey breast filet (boneless, skinless)

Dredging Mixture

• 1/2 cup all purpose flour
• 3/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon onion powder

Egg Mixture

• 1 egg
• 1/4 cup buttermilk (or substitute any milk)

Coating

• 3/4 cup seasoned bread crumbs (fine)
• 1/4 cup all purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Honey Mustard Dipping Sauce

• 1/4 cup dijon mustard
• 1/4 cup honey (clear)
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• salt and pepper to taste

Sweet and Sour Sauce

• 3/4 cup granulated sugar
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 1.5 tablespoons corn starch
• 1 tablespoon soy sauce (low sodium)

Instructions

• Preheat Chefman Air Fryer to 400 degrees F for 10 minutes.
• Meanwhile, cut turkey breast into "nuggets", roughly half inch thick and 1.5-2 inches long. (I usually get about 25-30 nuggets per turkey breast filet)

Dredging

• Combine flour, paprika, salt, garlic powder, pepper and onion powder in a large zip top bag.
• Add raw turkey nuggets. Seal the bag and turn and toss until all are coated.

Coating the nuggets

• Gather two medium but shallow dishes.
• In one dish, whisk together egg and milk.
• In the other dish, stir together bread crumbs, flour, salt and pepper.
• Working one by one, remove turkey nuggets from bag and dip each in egg mixture, then coat in bread crumb mixture. Place on a large plate until all are coated and ready to cook.
• Place 8-10 nuggets on rack in Air Fryer and spray with non-stick or oil spray. Set the timer for 8 minutes at 400 degrees F. Flip nuggets at the 4 minute mark and spray the other side with non stick spray before continuing to cook.
• Turkey Nuggets are done when a meat thermometer reaches and internal temperature of 165 degrees F.

Honey Mustard Dipping Sauce

• Whisk together mustard, honey, mayonnaise, and vinegar. Season with salt and pepper to taste. Set aside.

Sweet and Sour Sauce:

• Whisk together sugar, vinegar, ketchup, corn starch and soy sauce in a medium skillet.
• Cook over medium heat, stirring frequently, until thickened, about 3-4 minutes.

Video

Nutrition

Calories: 433cal | Carbohydrates: 65g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 978mg | Potassium: 123mg | Fiber: 2g | Sugar: 40g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg

The post Air Fryer Turkey Nuggets appeared first on The Recipe Rebel.

This easy recipe for Broccoli Salad keeps for days in the fridge and will quickly become a family favorite. Made from crunchy broccoli florets, this salad is tossed with a sweet and tangy homemade broccoli salad dressing!

I’ve said it before and I’ll say it again: I always feel like summer has officially started when I make this recipe for Broccoli Salad for my family.

I know, I know, traditional summertime meals are generally cooked on the grill.

But for us, the warm weather calls for a cold summer salad in the fridge — one that can be pulled out at a moment’s notice and used as a way to round out multiple meals and complement whatever we’ve got grilling!

(Or eaten on its own, straight out of the salad bowl, for a crunchy midnight snack.)

This recipe for Broccoli Salad keeps for up to 4 days in the fridge — even once it’s been dressed. It has a creamy dressing that’s tangy and sweet (you might even recognize it from my Best Homemade Coleslaw Recipe, it’s the same dressing!)

Even if it’s been sitting for a couple of days, the broccoli in this salad stays crisp (it’s also tossed in with other ingredients like shredded cheddar cheese, crumbled bacon, and dried cranberries or raisins.)

This makes it a great fuss-free option to make ahead for barbecues, picnics, and cookouts — I’ve never met anyone who didn’t immediately fall in love with this salad!

Planning a picnic? Give my recipes for Creamy Ranch Bowtie Pasta Salad and BBQ Chicken Pasta Salad with Tomatoes, Zucchini, and Corn a try!

How to make this Broccoli Salad Recipe:

• Cut broccoli florets into uniform, bite-sized pieces using a small paring knife or some kitchen shears. If the broccoli has a thick stem, peel away the tough outer layer and cut the sweet inner stem into an even dice.
• Cook the bacon until the fat has completely rendered and it can be easily crumbled. The bacon can be cooked several hours ahead of time, refrigerated, and then crumbled once you’re ready to begin making the salad. In a pinch, you can even use bacon bits.
• Combine salad ingredients with broccoli salad dressing. Toss everything together and serve or keep refrigerated and serve within 4 days.

How to make this Broccoli Salad Dressing:

This broccoli salad dressing couldn’t be easier to make — it comes together in 5 minutes or less! You can store the salad dressing in the fridge, covered, for up to 2 weeks.

• Stir the salad dressing ingredients together and refrigerate until ready to use.
• I also like to make this dressing in a screw-top jar — all you need to do is give it a good shake and the salad dressing is ready to use!

Variations on this Broccoli Salad Recipe:

• Make use of pre-cut broccoli. To make this broccoli salad a super-easy endeavour use pre-cut, bagged broccoli florets. I always like to give the broccoli a good wash, even if the bag says it’s been pre-washed.
• Add some other crunchy vegetables to the mix. Sliced radishes, cauliflower, and celery all add plenty of crunch and will hold up in the fridge for up to 4 days.
• Substitute pancetta or thick-cut bacon for the regular bacon. Pancetta has a slightly gamey taste, so keep that in mind if you decide to make the substitution.
• Use any mild, shredded cheese in place of the cheddar. Shredded Monterey Jack, havarti, and gouda would all work well in this salad.
• Experiment with dried fruit. Out of dried cranberries or raisins? Golden sultanas and thinly sliced dried apricots are also tasty additions to this broccoli salad.
• Play around with different nuts and seeds. Sunflower seeds are my go-to crunchy ingredient whenever I make this salad, but I’ve also tried slivered almonds, walnuts, peanuts, and pumpkin seeds.
• Add a touch of heat. Depending on your family’s tolerance for spicy food, you can add a small amount of sriracha (or another favorite hot sauce) to the dressing for a hint of heat.
• Customize the dressing to your taste. If you like a tangier dressing add more acid — this recipe calls for cider vinegar but you can also use red wine vinegar or sherry vinegar for a more noticeable taste. If you prefer your broccoli salad dressing on the sweeter side you can add more sugar (or try replacing it with liquid honey!)

Recipes for the grill you’ll love:

These recipes for the grill pair perfectly with this broccoli salad recipe!

• Grilled Chicken Marinade
• Grilled Turkey Burgers
• Hawaiian Chicken Burgers with Grilled Pineapple
• Honey Garlic Salmon in Foil

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Broccoli Salad

This Broccoli Salad recipe is loaded with bacon, cheddar cheese, sunflower seeds, cranberries or raisins and topped with a simple 3 ingredient dressing! Lasts for days in the fridge!

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 248cal

Author Ashley Fehr

Ingredients

• 6 cups broccoli florets (about 3 heads)
• 3 thick slices bacon, cooked and crumbled
• 3/4 cup shredded cheddar cheese
• 1/2 cup dried cranberries or raisins
• 1/4 cup sunflower seeds

Dressing

• 2/3 cup mayonnaise
• 2 tablespoons granulated sugar
• 2 tablespoons cider vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

• Place broccoli, bacon, cheese, cranberries and sunflower seeds in large bowl.
• Stir together dressing and pour over salad in bowl.
• Stir to coat and serve or refrigerate up to four days.

Nutrition

Calories: 248cal | Carbohydrates: 12g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 296mg | Potassium: 224mg | Fiber: 2g | Sugar: 8g | Vitamin A: 435IU | Vitamin C: 49mg | Calcium: 91mg | Iron: 1mg

The post Easy Broccoli Salad appeared first on The Recipe Rebel.

This easy Homemade Coleslaw recipe is way better than store bought! Made with shredded cabbage and a homemade coleslaw dressing everyone loves!

It’s that time of year again!

How many times have I said that just in the last two months?

The point is, the weather is warmer (mostly) and we are obsessed with grilling, cold salads, fresh produce, and al fresco breakfasts, lunches and dinners.

Coleslaw has been a long time favorite salad of my family’s. I think they prefer this coleslaw recipe over any other summer salad I could put in front of them!

The homemade coleslaw dressing is creamy, tangy and a bit sweet, and pairs perfectly with shredded cabbage and carrots. It’s made with a few simple ingredients that you probably already have in your kitchen!

How to make this Coleslaw Recipe:

1. Shred your cabbage using a fine (but not too fine) grater. I like to use a combination of red and green cabbage because it adds a fun pop of color!
2. Shred your carrots using the same grater so that all of the vegetables are a similar size.
3. Stir together the dressing, toss it with your vegetables and refrigerate until ready to serve!

How to make Coleslaw Dressing:

This homemade coleslaw dressing is so easy to make, you’ll never buy the bottle again!

1. Stir together your mayo, sugar, cider vinegar, salt and pepper.
2. That’s really it. I mean, one step coleslaw dressing? Why would you ever buy it?!?

Variations on this coleslaw recipe:

• Add in other vegetables your family enjoys, finely shredded.
• Need to save some time? Buy a bag of pre-shredded cabbage or coleslaw mix, or even broccoli slaw mix, and simply toss it together with this coleslaw dressing.
• Add a squirt of sriracha to the dressing for a little spice
• Adjust the seasoning in the dressing to your tastes, adding more salt, more sweetness, or more vinegar to suit your tastes.

Making coleslaw ahead:

Coleslaw is a great salad for making a little ways in advance as it helps the cabbage to soften slightly as it sits.

Now, we don’t want it to be totally soggy and watery, so you can’t leave it for too long, but a few hours in the fridge is recommended, and my family even enjoys eating it the next day.

If you do need to make more than a few hours in advance, here are some guidelines.

• Opt for more green cabbage than red, because as the red cabbage releases it’s juices it will turn the entire bowl pink. Very, very pink.
• Shred your cabbage and carrots, and store in an airtight freezer bag up to 2 days. Make your dressing, keep it separate in the fridge up to 1 week. Then you can simply toss a couple hours before you need to serve it, but it won’t require any work from you!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Homemade Coleslaw

This easy Homemade Coleslaw recipe is way better than store bought! Made with shredded cabbage and a homemade coleslaw dressing everyone loves! 

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 287cal

Author Ashley Fehr

Ingredients

• 1/2 green cabbage shredded
• 1/2 red cabbage shredded
• 2 large carrots peeled and shredded
• 1 1/4 cup mayonnaise
• 1/4 cup granulated sugar
• 1/4 cup cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• To shred cabbage, cut in quarters, slice off the core, and slice finely with a knife.
• Place cabbage and carrots in a large bowl.
• Whisk together mayo, sugar, vinegar, salt and pepper. Pour over vegetables in bowl and stir well. Refrigerate up to 6 hours before serving (see post above for making further in advance)

Nutrition

Calories: 287cal | Carbohydrates: 12g | Protein: 1g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 392mg | Potassium: 186mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2970IU | Vitamin C: 29.5mg | Calcium: 33mg | Iron: 0.5mg

The post Homemade Coleslaw Recipe appeared first on The Recipe Rebel.