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Creamy Bacon & Ranch Pasta Salad

Michaela Kenkel — Mon, 31 Aug 2026 13:43:01 +0000

Creamy Bacon Ranch Pasta Salad is one of those easy side dishes that works with just about everything. Tender tri-colored rotini is tossed with bacon, black olives, and Parmesan cheese in a cool and creamy ranch dressing. It’s colorful, flavorful, and best of all, you can make it ahead of time.

This cold pasta salad is right at home at family dinners and backyard BBQs, but there’s no reason to save it for warm weather. Serve it alongside burgers, sandwiches, pork chops, or grilled chicken, take it to a potluck, or make a bowl to keep in the fridge for an easy side dish throughout the week.

With only a handful of ingredients and about 15 minutes of hands-on time, this bacon ranch pasta salad proves that sometimes the simplest recipes really are the ones you come back to again and again.

This is one of those easy pasta salad recipes I keep in my back pocket to pull out when I need something quick. I’ve taken this to potluck dinners and summer barbecues many times, and I have also made it countless times for luncheons at church. It’s one of those recipes that I typically have the ingredients on hand. You can toss in fresh veggies if you have them; I love it with cherry tomatoes in the summertime, or make it as is, and it’s perfect no matter what.

It’s been on my website for over a decade. Recently, a reader left a 5-star review, and it got me to thinking about the fact that it needed a refresh with some new photos. This easy make-ahead recipe hasn’t changed; it’s only gotten some fresh new photos and also some helpful tips and tricks.

Bacon Ranch Pasta Salad Recipe

There is a lot to love about a pasta salad that basically involves cooking some noodles, stirring together a creamy dressing, and tossing everything into a bowl!

The combination of ranch, bacon, and Parmesan gives this salad plenty of savory flavor, while the black olives add a little salty bite. I love using tri-colored rotini because those twists hold onto all of that creamy ranch dressing, plus the colors make such a pretty salad.

Even better, this recipe actually benefits from some time in the refrigerator. Make it a few hours before dinner or prepare it the night before a party and cross one more thing off your list.

Ingredients in Creamy Bacon Ranch Pasta Salad

You only need seven ingredients for this easy pasta salad. You will find the complete measurements and instructions at the bottom of this post in the printable recipe card.

Tri-colored rotini pasta: The twists and ridges are perfect for catching the creamy ranch dressing. Cooking the pasta al dente keeps it from becoming too soft after chilling.
Sour cream: Gives the dressing its creamy texture along with a little tanginess.
Mayonnaise: Adds richness and helps create that classic creamy pasta salad dressing.
Ranch dressing mix: A packet of Hidden Valley Ranch seasoning makes this dressing incredibly easy and adds loads of flavor without measuring a bunch of individual seasonings.
Real bacon bits or pieces: An easy shortcut that gives you smoky bacon flavor in every bite. Of course, fresh, crispy bacon works too!
Sliced black olives: Drain them well before adding them to the salad.
Parmesan cheese: Adds a salty, savory finish that works especially well with the ranch and bacon.

How to Make Bacon Ranch Pasta Salad

Start by cooking the tri-colored rotini according to the package directions until it is al dente. Drain the pasta and rinse it well under cold water. Transfer it to a large mixing bowl.

In a separate bowl, whisk together the sour cream, mayonnaise, and ranch dressing mix until smooth and creamy.

If you can’t wait to make this recipe for Bacon Ranch Pasta Salad, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Pour the creamy ranch sauce over the cooled pasta and gently fold everything together until the pasta is evenly coated.

Add the bacon pieces, drained black olives, and grated Parmesan cheese. Toss everything together until well combined.

Cover the pasta salad and refrigerate it for at least a couple of hours before serving. You can also make it the night before and let it chill overnight.

Give it a good stir before serving and enjoy!

Love it? Pin it!

If you can’t wait to try this recipe for Bacon Ranch Pasta Salad, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Best Bacon Ranch Pasta Salad Tip

Don’t overcook your pasta! Cook the rotini just until al dente. Pasta continues to absorb moisture as it sits in the creamy dressing, especially when the salad is made ahead. Starting with slightly firm pasta helps keep it from becoming soft or mushy after chilling.

And don’t skip rinsing the pasta with cold water for this recipe. Unlike hot pasta dishes where you want that starch, rinsing stops the cooking process and cools the noodles so they are ready for the creamy dressing.

Add-Ins and Variations

One of the nice things about a simple ranch pasta salad is how easy it is to make it your own. The original recipe is delicious exactly as written, but you can add some fresh vegetables if you want a little extra crunch and color.

Try chopped cucumber, fresh tomatoes, bell peppers, green onions, or even some broccoli florets. If you’re adding juicy vegetables like tomatoes or cucumbers, I prefer adding them closer to serving time so they don’t release too much moisture into the dressing.

You can also cook and crumble fresh bacon instead of using packaged real bacon pieces. Just be sure to let the bacon cool completely before adding it to the salad.

Can I Make Bacon Ranch Pasta Salad Ahead of Time?

Absolutely. In fact, this is a great make-ahead pasta salad.

Prepare it at least a couple of hours before you plan to serve it so the pasta has time to chill and the ranch, bacon, and Parmesan flavors can come together.

You can also prepare it the night before, cover it tightly, and refrigerate it overnight. Give the salad a good stir before serving.

How to Store Ranch Pasta Salad

Store leftover Bacon Ranch Pasta Salad in an airtight container in the refrigerator for up to 3 to 4 days.

The pasta will continue soaking up some of the dressing as it sits, so the salad may not be quite as creamy after a day or two. Give it a good stir before serving.

I don’t recommend freezing this pasta salad. Creamy mayonnaise and sour cream-based dressings can separate after freezing and thawing, and the texture of the pasta won’t be nearly as good.

Frequently Asked Questions

Can I use regular rotini instead of tri-colored rotini? Absolutely. The tri-colored pasta makes the salad especially pretty, but regular rotini will taste just as delicious.
Do I have to rinse pasta for pasta salad? For this particular cold pasta salad, yes. Rinsing the rotini in cold water stops the cooking process and cools the pasta before you add the creamy dressing.
Can I use fresh bacon? Yes. Cook bacon until crisp, drain it well, and crumble it into pieces. Let it cool before adding it to the pasta salad.
Can I make this pasta salad the night before? Yes! Cover it and refrigerate it overnight, then stir it well before serving.
What vegetables can I add to bacon ranch pasta salad? Chopped cucumbers and tomatoes are delicious, just like the original recipe suggests. Bell peppers, broccoli, or green onions would also pair nicely with the ranch dressing.
Can Bacon Ranch Pasta Salad sit out at a picnic? Because the dressing contains mayonnaise and sour cream, keep the salad refrigerated or in a cooler until serving. Perishable foods shouldn’t sit at room temperature for more than two hours, or more than one hour when the temperature is above 90°F.

What to Serve with Bacon Ranch Pasta Salad

This creamy pasta salad makes an easy side dish for burgers, hot dogs, brats, grilled chicken, pulled pork, and sandwiches. It’s also a great addition to a potluck or picnic spread because you can make it ahead and have it ready to go.

Just remember that because the dressing contains mayonnaise and sour cream, you’ll want to keep the salad cold until you’re ready to serve it and return leftovers to the refrigerator promptly.

See all of my Pasta Salad Recipes Here and all of my Salad Recipes Here

Bacon, ranch and pasta are pretty hard to argue with, aren’t they? Add Parmesan and black olives, and you have an easy cold pasta salad with plenty of flavor and hardly any work.

Whether you’re making it for a summer cookout, bringing a dish to a potluck, or just looking for an easy side for dinner, this Creamy Bacon Ranch Pasta Salad is one of those simple recipes that’s always nice to have in your back pocket.

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Creamy Bacon Ranch Pasta Salad

This Creamy Bacon Ranch Pasta Salad combines tri-color rotini with crispy bacon, black olives, Parmesan cheese and a creamy ranch dressing. Easy to make ahead and perfect for potlucks, cookouts, picnics and family dinners.

Course Salads

Cuisine American

Keyword bacon, cold pasta salad, Creamy Bacon Ranch Pasta Salad, easy pasta salad, pasta salad, ranch

Prep Time 5

Cook Time 10

Chill Time 2

Total Time 2 15

Servings servings

Calories 219kcal

Author Michaela Kenkel

Ingredients

1 (12 ounce) package Tri-Colored Rotini Pasta , cooked al dente
1/2 cup sour cream
1/2 cup mayonnaise
1 packet ranch dressing mix
1/4 cup real bacon bits or pieces (or cooked bacon, crumbled)
1 (2.25 ounce) can sliced black olives , drained
1/3 cup grated Parmesan cheese

Instructions

Cook the pasta according to package directions until al dente. Drain and rinse under cold water. Transfer the cooled pasta to a large bowl.
In a small bowl, whisk together the sour cream, mayonnaise and ranch dressing mix until smooth.
Pour the ranch dressing mixture over the pasta and gently fold until the pasta is evenly coated.
Add the bacon, drained black olives and Parmesan cheese. Toss to combine.
Cover and refrigerate for at least 2 hours before serving, or refrigerate overnight.
Stir well before serving. Add fresh vegetables such as chopped cucumbers or tomatoes, if desired.

Video

Notes

For the best texture, don’t overcook the pasta. Cook it just until al dente since it will continue to absorb some of the creamy dressing as it chills. Fresh vegetables are optional and are best added closer to serving time.

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Nutrition

This recipe was originally posted on January 13, 2016. It has been updated to improve user experience and reshared on August 31, 2026.

The post Creamy Bacon & Ranch Pasta Salad appeared first on An Affair from the Heart.

Western Burgers

Michaela Kenkel — Wed, 26 Aug 2026 21:42:37 +0000

There is nothing quite like sinking your teeth into a thick, juicy burger piled high with all the good stuff. These Western Burgers start with a hearty beef patty, then pile on melty cheese, thick-cut bacon, crispy homemade onion strings, and a sweet and smoky BBQ mayo. Toast the bun, add your favorite fresh toppings, and you have one seriously scrumptious burger.

This Western Burger recipe has been hanging around here since 2016, and while the recipe has always been a keeper, it was high time I gave it the attention it deserves. Because when you have a burger loaded with bacon, crispy onions, cheese, and BBQ sauce, there is plenty to talk about!

These burgers are perfect for summer cookouts, backyard barbecues, game days, tailgates, or anytime you’re craving a restaurant-style burger at home. Fire up the grill or cook them right on the stovetop. Either way, come hungry!

You don’t have to be a cowboy to love ’em!

Giddy up! My Western Burgers have been tucked away here on my website for a decade now, originally shared in honor of Memorial Day and National Burger Month, now coming hot off the grill, just in time for your Labor Day cookouts! Same burger recipe, just some great new photos and tips to make the perfect burger!

The BEST Western Burgers

There is so much going on in every bite of these burgers. The beef patties are thick and juicy, the bacon adds smoky crunch, and the melted cheese makes everything better. But those crispy homemade onion strings piled on top really take them over the top.

Then there is the BBQ mayo. It’s made with just two ingredients, but it adds the perfect creamy, tangy, sweet, and smoky finish. Add a toasted bun and your favorite burger toppings, and this is the kind of burger you’ll want to make again and again.

You can make four big, hearty burgers from this recipe or divide the beef into six smaller patties. They’re easy to customize and just as simple to cook inside as they are on the grill.

What Is a Western Burger?

There isn’t one set recipe for a Western Burger, but most versions combine a beef burger with bold, smoky barbecue flavors and hearty toppings.

Bacon, cheese, barbecue sauce, and crispy onions are all popular additions, and this version has them all. Instead of plain barbecue sauce, I mix it with mayonnaise to make a creamy BBQ mayo, then add my homemade onion strings for that irresistible crispy finish.

It’s messy, hearty, smoky, cheesy, and completely worth grabbing a few extra napkins!

Ingredients for Western Bacon Cheeseburgers

You don’t need a long list of ingredients to make one fantastic burger.

Ground beef: I use 85% lean ground beef. It has enough fat to make a flavorful, juicy burger.
Egg: Helps bind the ground beef together and makes it easy to form into thick patties.
Buns: Choose a sturdy hamburger bun that can handle all of those toppings.

Mayonnaise: The creamy base for the BBQ mayo.
BBQ sauce: Mix it with the mayonnaise for a quick smoky-sweet burger sauce. Use your favorite brand and flavor.
Cheese: I used Colby cheese, but cheddar, Monterey Jack, Pepper Jack, or American cheese are all great choices.
Thick-sliced bacon: Plan on two slices for each burger. Cook it until it’s as crisp as you like it.
Lettuce and tomato: Optional, but they add a nice fresh bite to a rich burger.

Homemade Onion Strings: These crispy onions are what really make these burgers special. Make them ahead so they’re ready to pile onto your burgers while they’re hot. You will find the recipe for the homemade crispy onion rings here.

How to Make a Western Style Burger

Start by preparing the Homemade Onion Strings and set them aside. Cook the bacon until it’s done to your liking and have your cheese and other toppings ready to go.

Combine the ground beef and egg just until incorporated. Don’t overmix the beef.

Divide the mixture into four portions for large burgers or six portions for smaller burgers. Gently shape each portion into a patty, making it slightly wider than the hamburger bun.

Cook the burgers on the grill or in a skillet until they reach your desired doneness and a safe internal temperature. During the last minute or so of cooking, place a slice of cheese over each burger and allow it to melt.

While the burgers cook, mix the mayonnaise and BBQ sauce in a small bowl.

Butter the cut sides of the hamburger buns and toast them in a skillet until golden brown.

Spread BBQ mayo onto the toasted buns and add the cheeseburger patties. Top each burger with two slices of bacon and a generous pile of crispy onion strings. Add lettuce, tomato, or any other toppings you like.

Grab plenty of napkins and dig in!

Storage and Reheating

Western Burgers are best when they’re freshly assembled, especially because you want those onion strings nice and crispy.

Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Keep the bacon, onion strings, BBQ mayo, buns, and fresh toppings separate from the burgers.

Reheat the burger patties gently in a skillet or microwave until heated through. Add fresh cheese while reheating if you’d like.

The onion strings will lose some of their crunch in the refrigerator, so if possible, only make as many as you plan to use.

Love it? Pin it!

If you can’t wait to sink your teeth into a western bacon cheeseburger, be sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

How to Cook Western Burgers on the Stove

No grill? No problem. These burgers are just as delicious cooked inside.

Heat a large skillet or cast iron skillet over medium to medium-high heat. Once the skillet is hot, add the burger patties, leaving enough room between them so they aren’t crowded.

Cook the burgers until nicely browned on the first side, then flip and continue cooking until they reach a safe internal temperature. Add the cheese during the final minute of cooking and cover the skillet briefly if needed to help the cheese melt.

Transfer the burgers to a plate and let them rest for a couple of minutes before assembling.

You can toast the buns right in the same skillet for even more flavor.

Tips for the Best Western Burgers

Don’t overwork the ground beef when mixing in the egg or forming your patties. The more you handle the meat, the denser your burgers can become.
Make the burger patties slightly wider than your buns. Burgers shrink as they cook, so starting with a wider patty helps give you a burger that fits the bun after cooking.
Have everything ready before the burgers hit the grill. Cook your bacon, prepare the onion strings, mix the BBQ mayo, slice your vegetables, and have your cheese nearby. Once the burgers start cooking, everything moves pretty quickly.
Toast those buns! It only takes a couple of minutes, but a buttery toasted bun adds flavor and helps keep all of that BBQ mayo and burger juice from soaking through.
Don’t flatten your burgers with the spatula while they cook. You’ll press out those flavorful juices you want to keep inside the burger.

Best Western Burger Tip: Make the Homemade Onion Strings before you cook the burgers. That way, you can pile those crispy onions onto the burger as soon as the cheese melts and serve everything while the burgers are piping hot.

Western Burger Topping Ideas

Bacon, cheese, onion strings, and BBQ mayo make up the heart of these Western Burgers, but that doesn’t mean you can’t make yours exactly how you like it.

Try adding lettuce, sliced tomato, pickles, jalapeños, sliced avocado, or even an extra drizzle of BBQ sauce. Pepper Jack cheese is an easy way to give your burger a little kick, too.

Just remember, these burgers already have a lot going on. Sometimes simple is best!

What to Serve with Western Burgers

These burgers were made for all of those classic cookout and burger-night sides.

Serve them with French fries (pictured above), potato wedges, onion rings, potato salad, pasta salad, baked beans, coleslaw, corn on the cob, or potato chips.

For a summer cookout or tailgate, add a couple of cold salads and baked beans, and you’ve got a meal that will keep everyone happy.

Find ALL of my Burger Recipes Here

Western Burger Recipe FAQs

Can I make Western Burgers without a grill? Absolutely. Cook the patties in a skillet or cast iron pan on the stovetop. You’ll still get a juicy, flavorful burger.
What is the best cheese for a Western Burger? I love Colby on these burgers because it melts beautifully and has a mild flavor that doesn’t overpower the bacon, onions, and BBQ sauce. Cheddar, Monterey Jack, Pepper Jack, and American cheese are also delicious.
Can I make the burger patties ahead of time? Yes. Form the patties, cover them tightly, and refrigerate until you’re ready to cook them. For best results, prepare them within a day of cooking.
Can I use store-bought crispy onions? You can in a pinch, but my Homemade Onion Strings make this burger extra special. They’re light, crispy, and much more substantial than packaged fried onions.
What kind of BBQ sauce should I use? Use a BBQ sauce you already love. A smoky or slightly sweet BBQ sauce works especially well with the bacon and onion strings.
Can I make smaller burgers? Yes. One and a half pounds of ground beef makes four very large burgers or six smaller burgers. Just remember that smaller patties will cook more quickly.

Some burgers are all about the beef, and others are all about the toppings. These Western Burgers give you the best of both.

You’ve got a thick, juicy cheeseburger underneath smoky bacon, crispy homemade onion strings, and creamy BBQ mayo, all tucked inside a buttery toasted bun. It’s the kind of burger that makes an ordinary burger night feel like something special.

Whether you make them on the grill for a summer cookout, cook them inside for an easy dinner, or pile them high for game day, don’t skimp on those onion strings.

After all, you don’t have to be a cowboy to love ’em!

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Western Burgers

Thick and juicy Western Burgers topped with melted cheese, smoky bacon, crispy homemade onion strings, and creamy BBQ mayo on toasted buns. Make them on the grill or stovetop for an easy burger night, cookout, or game day meal.

Course Beef

Cuisine American

Keyword BBQ, Burger, burger recipes, Homemade Onion Strings, Western Burgers

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 1038kcal

Author Michaela Kenkel

Ingredients

1 1/2 pounds 85% lean ground beef
1 egg
1/4 cup mayonnaise
1/4 cup BBQ sauce
4 slices Colby Cheese
8 slices thick cut bacon cooked crispy
4 burger buns buttered and toasted
Homemade Onion Strings – Find RECIPE HERE
Lettuce, tomato and other toppings of choice for serving

Instructions

Prepare the Homemade Onion Strings according to the recipe and set them aside. Cook the bacon and prepare your desired burger toppings.
In a bowl, gently combine the ground beef with the egg. Divide into 4 portions for large burgers or 6 portions for smaller burgers and form into patties.
Grill or pan-fry the burgers until cooked to your desired doneness and a safe internal temperature. During the last minute of cooking, top each burger with a slice of cheese and allow it to melt.
While the burgers cook, combine the mayonnaise and BBQ sauce in a small bowl to make the BBQ mayo.
Lightly butter the cut sides of the buns and toast them in a skillet until golden.
Spread BBQ mayo on the toasted buns. Add the cheeseburgers and top each with 2 slices of bacon and Homemade Onion Strings. Add lettuce, tomato, and any other desired toppings. Serve immediately.

Video

Notes

This recipe makes 4 very large burgers or 6 smaller burgers.
Don’t overwork the beef when mixing or shaping the patties. Handle it just enough to hold together.
Shape the patties slightly wider than the buns to account for shrinkage during cooking.
Prepare the bacon, onion strings, BBQ mayo, and toppings before cooking the burgers so everything is ready for assembly.
Colby is my cheese of choice, but cheddar, Monterey Jack, Pepper Jack, or American cheese work well, too.
For stovetop burgers, cook the patties in a hot skillet or cast iron skillet, flipping once, until cooked through.
Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Store the toppings separately.

Nutrition

This recipe was originally posted on May 29, 2016. It has been updated to improve user experience and reshared on August 26, 2026.

The post Western Burgers appeared first on An Affair from the Heart.

Tomato Pie

Michaela Kenkel — Mon, 03 Aug 2026 21:45:53 +0000

Fresh garden tomatoes, fragrant basil, garlic, green onions, and a creamy blend of cheddar and mozzarella cheese are layered into a flaky pie crust and baked until golden and bubbly. This Southern Tomato Pie is one of the very best ways to celebrate tomato season. Perfect for lunch, brunch, light dinners, or serving alongside grilled meats, it’s a summertime classic that disappears fast.

This savory Tomato Pie recipe is ready in a little over an hour and serves 8.

About seven years ago, I took part in a week-long event with a few of my blogger buddies. It was called Tomato Week, and we all shared new-to-us recipes that utilized, you guessed it, fresh tomatoes! This Tomato Pie was one of the ones that I shared that year. It has since been a family favorite here, and if you have never tried tomato pie, I bet it will be a fast favorite for you too!

Best Tomato Pie Recipe

If your garden is overflowing with ripe summer tomatoes, this Tomato Pie deserves a spot on your table. Juicy tomatoes are layered with fresh basil, garlic, green onions, and a rich, cheesy mayonnaise topping before baking into a buttery pie crust.

Don’t let the mayonnaise fool you. As it bakes, it melts into the cheeses, creating a rich, creamy filling that holds everything together without tasting like mayonnaise at all. The result is savory, cheesy, and bursting with fresh tomato flavor in every bite.

It’s wonderful served warm, at room temperature, or even chilled the next day, making it a great make-ahead dish for picnics, potlucks, brunches, and summer gatherings.

Ingredients in Southern Tomato Pie

You can find the complete instructions and measurements in the printable recipe card at the bottom of this post.

Ripe tomatoes are the star of the recipe. Choose firm, ripe tomatoes that are full of flavor but not overly soft.

Unbaked pie crust creates the flaky foundation for the pie. Homemade or refrigerated store-bought crust both work well.
Salt helps draw excess moisture from the tomatoes, preventing a soggy pie.
Fresh basil adds bright, summery flavor that pairs beautifully with tomatoes.
Green onion provides a mild onion flavor without overpowering the tomatoes.
Garlic adds savory depth.
Sharp cheddar cheese gives the pie a rich, tangy flavor.
Mozzarella cheese melts beautifully, creating that irresistible cheesy topping.
Mayonnaise binds the cheese mixture together into the classic creamy topping that Southern Tomato Pie is known for.
Freshly cracked black pepper adds just the right finishing touch.

TIP: Why You Should Grate Your Own Cheese.

How to Make Tomato Pie

Preheat your oven to 400°F.

Fit the pie crust into a 9-inch pie plate. Prick the bottom several times with a fork, then line it with foil or parchment paper and fill with pie weights or dried beans. Bake for about 8 minutes, or until it just begins to turn lightly golden. Remove the weights and allow the crust to cool slightly. Reduce the oven temperature to 350°F.

TIP: Easy Instructions on Pre-Baking Pie Crusts, with or without pie weights

While the crust bakes, arrange the tomato slices in a single layer on paper towels. Sprinkle both sides lightly with salt and allow them to rest for about 30 minutes. This step removes excess moisture and is the secret to avoiding a watery tomato pie.

While the tomatoes drain, stir together the basil, green onion, and garlic in one bowl. In a separate bowl, combine the cheddar, mozzarella, mayonnaise, and black pepper until well mixed.

After the tomatoes have rested, gently pat them dry with fresh paper towels.

Arrange half of the tomatoes in the bottom of the prepared crust. Sprinkle with half of the basil mixture. Repeat with the remaining tomatoes and basil mixture.

Spread the cheese mixture evenly over the top, covering the tomatoes completely.

Bake for about 30 minutes, or until the topping is bubbling and lightly golden brown.

Allow the pie to rest for at least 10 minutes before slicing and serving.

Storage

Store leftover Tomato Pie in an airtight container in the refrigerator for up to 3 days.

Reheat individual slices in a 325°F oven or toaster oven until warmed through. While the microwave works in a pinch, reheating in the oven helps the crust stay crisp.

Love it? Pin it!

If you can’t wait to make this recipe for tomato pie, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Tomato Pie

Don’t Skip Draining the Tomatoes – Removing excess moisture is the single most important step. Salting the tomatoes and letting them rest keeps the crust crisp and prevents a watery filling.
Use Peak-Season Tomatoes – The better your tomatoes taste, the better your pie will taste. Garden tomatoes or locally grown farmers market tomatoes are ideal.
Blind Bake the Crust – Starting with a partially baked crust helps it stay flaky instead of becoming soggy once the filling is added.
Let It Rest Before Cutting – Giving the pie 10 to 15 minutes to cool allows the filling to set so slices hold together beautifully.
Want to add a little more protein? Toss in a cup of crumbled cooked bacon.
Best Tomato Pie Tip: If your tomatoes are especially juicy, place the salted slices on a wire rack set over a baking sheet rather than directly on paper towels. This allows the moisture to drip away instead of sitting underneath the tomatoes, resulting in an even firmer, less watery pie.

Choosing the Best Tomatoes

If you’re growing garden tomatoes this year, or are lucky enough to have a neighbor or friend share their harvest, this Tomato Pie is one of the very best ways to enjoy them. Fresh summer tomatoes are hard to beat.

But don’t let the lack of homegrown tomatoes stop you from making this recipe. A great Tomato Pie starts with flavorful tomatoes, and you can absolutely find excellent grocery store tomatoes if you know what to look for.

Here are a few tips for picking the best tomatoes:

Shop local when possible. Locally grown tomatoes from a farmers market or grocery store are often picked riper than those shipped long distances. During tomato season, farmers market tomatoes are almost always worth grabbing if they’re available.
Look for vine-ripened tomatoes. Vine-ripened tomatoes are generally allowed to mature longer before being picked, giving them richer flavor than tomatoes harvested green and ripened during shipping.
Check the skin carefully. Choose tomatoes that are smooth, firm, and free from bruises, cracks, or dark spots. Even a small blemish can indicate spoilage inside.
Pick up the tomato. A good tomato should feel heavy for its size. Heavier tomatoes usually contain more juice and better texture.
Give it a sniff. A ripe tomato should have a fresh, earthy aroma, especially near the stem. If it doesn’t smell like much, it probably won’t taste like much either.

Whether you’re using tomatoes fresh from the garden, a local farmers market, or your favorite grocery store, choosing ripe, flavorful tomatoes will make all the difference in this Southern Tomato Pie.

Frequently Asked Questions

Why is my tomato pie watery? Usually because the tomatoes weren’t drained long enough. Salting and blotting the tomatoes removes excess moisture before baking.
Can I make Tomato Pie ahead of time? Yes. You can assemble the pie a few hours in advance and refrigerate it until you’re ready to bake. Leftovers are also excellent served cold or gently reheated.
Can I use store-bought pie crust? Absolutely. A refrigerated pie crust is a great time-saving option and works perfectly in this recipe.
Can I freeze Tomato Pie? Because of the fresh tomatoes and mayonnaise-based filling, freezing isn’t recommended. The texture can become watery after thawing.

More Fresh Tomato Recipes to Love

If fresh tomato recipes are your thing, check these out!

Zucchini & Tomatoes, Caprese Salad, Tomato Cracker Salad (pictured above), Fresh Bruschetta, Cucumber Tomato Salad, Bacon Egg Salad and Tomato Sandwich, Grilled Turkey Havarti Sandwiches, Marinated Vegetable Salad, Greek Heirloom Tomato Salad, Mediterranean Tomato and Cucumber Salad and this Tomato Riccota Tart.

Every summer has those recipes you find yourself making again and again, and Tomato Pie is one of mine. It’s simple, packed with fresh garden flavor, and always seems to disappear a little faster than expected. Whether you’re using tomatoes from your own backyard, the farmers market, or a neighbor who shared their harvest, this Southern classic is one delicious way to make the most of tomato season. Give it a try, and don’t forget to leave a rating and comment to let me know how it turned out!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Tomato Pie

This classic Southern Tomato Pie features layers of juicy ripe tomatoes, fresh basil, garlic, green onion, and a creamy cheddar and mozzarella topping baked in a flaky pie crust. It's one of the best ways to enjoy fresh summer tomatoes and makes a delicious lunch, brunch, or light dinner.

Course Pies

Cuisine American, Southern

Keyword Alabama, fresh tomatoes, pie, southern, Tomato, tomato pie, tomato recipes, vegetarian

Prep Time 30

Cook Time 40

resting time 10

Total Time 1 20

Servings servings

Calories 357kcal

Author Michaela Kenkel

Ingredients

1 pie crust
5-6 red ripe tomatoes sliced
1 teaspoon salt
1/4 cup fresh basil leaves chopped (about 10 leaves)
1/2 cup green onion chopped
2 cloves garlic minced
1 cup grated sharp cheddar cheese
1 cup grated mozzarella cheese
3/4 cup mayonnaise
freshly cracked black pepper to taste

Instructions

Heat oven to 400 degrees, line a pie plate with unbaked crust and shape crust. With the tines of a fork, poke holes in the bottom of the crust. Use a piece of heavy duty foil (foil method) or a pie weight in the center so the crust does not bubble up as it bakes. Place crust in the oven and bake for about 8 minutes, or until crust begins to brown. Remove and cool.
Reduce oven temperature to 350 degrees.
While crust is pre-baking, line a large cookie sheet with a couple of layers of paper towels. Place sliced tomatoes in a single layer on towels and sprinkle with salt. Let rest for 30 minutes.
Combine the basil, green onion and garlic in a bowl. Set aside.
Combine the mayo and shredded cheeses another bowl. Sprinkle with pepper. Set aside.
After 30 minutes, gently blot the tops of the tomatoes with more paper towels to remove any excess juice.
Place a layer of tomato slices into the bottom of the pre-baked pie crust. Top with half of the basil mixture. Add another layer of tomatoes and the rest of the basil mixture. Spread the cheese mixture over the top.
Bake for 30 minutes. Cheese will begin to slightly brown on top. Remove from oven and let rest 10 minutes before slicing.

Video

Notes

Store leftover Tomato Pie in an airtight container in the refrigerator for up to 3 days.

Reheat individual slices in a 325°F oven or toaster oven until warmed through. While the microwave works in a pinch, reheating in the oven helps the crust stay crisp.

Roma tomatoes can be substituted if that’s what you have on hand. Because they contain less moisture, you may need one or two extra tomatoes to cover the pie.
Add a few slices of cooked bacon between the tomato layers for a smoky twist.
Parmesan cheese can be mixed into the topping for extra savory flavor.
Tomato Pie can be assembled several hours ahead of time and refrigerated before baking.
Delicious served alongside grilled chicken, burgers, soup, or a simple green salad.

Nutrition

This recipe was originally posted on July 22, 2019. It has been updated to improve user experience and reshared on August 3, 2026.

The post Tomato Pie appeared first on An Affair from the Heart.

Bang Bang Salmon Bowls

Michaela Kenkel — Thu, 23 Jul 2026 13:21:52 +0000

These Air Fryer Bang Bang Salmon Bowls are everything you want in a quick weeknight dinner. Tender, flaky salmon is seasoned with simple spices, air-fried until perfectly cooked, then piled over fluffy rice with crisp vegetables and drizzled with a creamy, sweet, and spicy Bang Bang sauce. They’re fresh, colorful, packed with flavor, and ready in about 20 minutes.

Whether you’re meal prepping lunches for the week or looking for an easy dinner everyone can customize, these salmon rice bowls are always a hit. Best of all, you don’t need restaurant takeout to enjoy bold Asian-inspired flavors right at home.

From the first time I set foot into a Bonefish Grille, I fell in love with anything bang bang. Those bang bang shrimp there had me hooked for life. Also, I have discovered that if I want a quick meal for my husband and me, air fryer salmon is the way to go. Since we became empty nesters, I use my air fryer more than ever. So this recipe, as they say, is the best of both worlds!

Bang Bang Salmon Bowls

If you’re looking for an easy dinner that’s both satisfying and full of fresh flavors, this recipe checks all the boxes. The air fryer cooks the salmon quickly while keeping it moist and flaky inside. The homemade Bang Bang sauce is creamy with just the right balance of sweetness and heat, and the fresh vegetables add plenty of crunch and color.

Because everyone builds their own bowl, they’re perfect for picky eaters, meal prep, or serving a crowd. Simply set everything out buffet-style and let everyone customize their own creation.

Ingredients in Bang Bang Salmon Bowls

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

For the Salmon:

Salmon is the star of the show. Fresh salmon filets cook quickly in the air fryer and become tender, flaky, and full of flavor.
Sea salt enhances all of the natural flavors.
Black pepper adds just a touch of mild heat.
Paprika gives the salmon a beautiful color and a subtle smoky sweetness.
Garlic powder provides savory flavor without overpowering the fish.

For the Bang Bang Sauce:

Mayonnaise creates the creamy base for the Bang Bang sauce. Full-fat mayonnaise gives the richest texture.
Thai sweet chili sauce adds sweetness with a mild kick and gives the sauce its signature flavor.
Sriracha brings the heat. Adjust more or less depending on your family’s spice preference.
Raw honey balances the spice with just a touch of natural sweetness.

To Assemble the Bowls:

Cooked rice creates the hearty base for each bowl. White rice, brown rice, or jasmine rice all work beautifully.
Cucumber adds cool, crisp freshness.
Edamame contributes protein, texture, and bright color.
Green onions provide a mild onion flavor and freshness.
Fresh cilantro adds bright herbal flavor.
Sesame seeds give the bowls a little crunch and a classic finishing touch.

How to Make Air Fryer Bang Bang Salmon Bowls

Begin by preheating your air fryer to 375°F.

In a small bowl, stir together the salt, pepper, paprika, and garlic powder.

Using a sharp knife, remove the skin from the salmon if necessary, then cut it into bite-sized cubes. Pat the pieces dry with paper towels before placing them into a mixing bowl. Sprinkle the seasoning mixture over the salmon and gently toss until evenly coated.

Arrange the salmon in a single layer in the air fryer basket. Cook for 5 to 7 minutes, gently shaking or stirring once during cooking if needed. The salmon is done when it flakes easily and reaches an internal temperature of about 135°F. Depending on the size of your air fryer, you may need to cook the salmon in batches.

While the salmon cooks, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth.

To assemble the bowls, divide the cooked rice among serving bowls. Arrange the salmon, cucumber, edamame, and green onions around the rice. Drizzle generously with the Bang Bang sauce and finish with fresh cilantro and sesame seeds before serving.

No Air Fryer? No Problem!

These Bang Bang Salmon Bowls are just as delicious made in the oven.

Preheat your oven to 400°F. Arrange the seasoned salmon cubes in a single layer, leaving a little space between each piece.

Bake for 10 to 12 minutes, or until the salmon flakes easily and reaches an internal temperature of about 135°F. If you like a little extra caramelization, switch the oven to broil for the final minute or two, keeping a close eye on it.

Then simply assemble the bowls as directed.

Storage

Separate leftover salmon, rice, vegetables, and Bang Bang sauce and store each in their own airtight container in the refrigerator for up to 3 days.

Reheat the salmon gently in the microwave or air fryer until just warmed through. Assemble fresh bowls with the vegetables and drizzle with the reserved sauce before serving.

Love it? Pin it!

If you can’t wait to make this bang bang salmon recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for Making Air Fryer Salmon Bites

Choose salmon fillets that are similar in thickness so the pieces cook evenly.
Pat the salmon dry before seasoning. Removing excess moisture helps the spices stick and gives the salmon a better texture.
Avoid overcrowding the air fryer basket. Cooking in a single layer allows the hot air to circulate for the best results.
The Bang Bang sauce can easily be adjusted to your taste. Add more Sriracha if you love extra heat or reduce it for a milder version.
Cook the rice ahead of time to make this recipe come together even faster.

Best Bang Bang Salmon Tip

Don’t overcook the salmon. Because the pieces are small, they cook very quickly. Begin checking them around the 5-minute mark. Perfectly cooked salmon stays moist, tender, and flakes apart easily, while overcooked salmon can become dry.

Frequently Asked Questions

Can I use frozen salmon? Yes. Thaw it completely and pat it very dry before seasoning and cooking.
Can I make the Bang Bang sauce ahead of time? Absolutely! The sauce can be made up to 5 days in advance and stored covered in the refrigerator.
What rice is best for salmon bowls? Jasmine rice is my favorite because of its light, fragrant flavor, but white rice, brown rice, or even cauliflower rice are all great options.
Can I use another fish? Yes! This seasoning and sauce are also delicious with cod, mahi mahi, shrimp, or even chicken.

More Delicious Salmon Recipes to Love

If you are a big fan of salmon recipes, I have some tasty ones here to share:

The Salmon with Lemon Caper Sauce, pictured above, is one of my family’s most requested meals. It looks fancy, but this meal is ready in 30 minutes. We also love smoked salmon, and this recipe for smoked salmon makes it simple for you to prepare on your pellet smoker. Afterward, use some to make my Smoked Salmon Pasta recipe. Blackened Salmon Burgers with BLT Slaw keep burger night interesting, or lighten things up with this Sesame Ginger Salmon or this easy Salmon and Green Beans Sheet Pan Meal.

Here are some others from my blogger buddies: Bang Bang Shrimp Tacos, Salmon Cakes, Longhorn Steakhouse Bourbon Marinated Salmon, Teriyaki Salmon with Noodles, and Smoked Salmon Pizza, too!

If you love your air fryer – be sure to check out all of my air fryer recipes here and grab this free air fryer cheat sheet printable before you go!

Fresh, flavorful, and incredibly easy to make, these Air Fryer Bang Bang Salmon Bowls bring restaurant-worthy flavor to your dinner table in less than 30 minutes. With tender salmon, crisp vegetables, fluffy rice, and that irresistible sweet-and-spicy Bang Bang sauce, it’s a meal you’ll find yourself making again and again. Whether you’re feeding the family or prepping lunches for the week, this recipe is sure to earn a spot in your regular dinner rotation.

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Air Fryer Bang Bang Salmon Bowls

Tender bites of perfectly seasoned air fryer salmon are served over fluffy rice with crisp vegetables and drizzled in a creamy sweet-and-spicy Bang Bang sauce. These easy Bang Bang Salmon Bowls are fresh, flavorful, and ready in about 20 minutes, making them perfect for busy weeknight dinners or meal prep.

Course Seafood

Cuisine Asian

Keyword Air Fryer, bang bang, bang bang sauce, bites, easy air fryer recipe, easy dinner, easy meal, rice bowls, Salmon

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 384kcal

Equipment

COSORI Pro II Air Fryer Oven Combo, 5.8QT

Ingredients

For the Salmon:

16 ounces one pound of salmon, skin removed
½ teaspoon sea salt
½ teaspoon black pepper
1 ½ teaspoons paprika
1 ½ teaspoons garlic powder

For the Bang Bang Sauce:

½ cup mayo full-fat works best
¼ cup Thai Sweet Chili Sauce
2 teaspoons Sriracha
2 teaspoons raw honey

For the Rice Bowls:

Sliced green onions, sliced cucumber, edamame beans, fresh cilantro, sesame seeds, prepared rice

Instructions

Preheat your air fryer to 375° F.
Combine salt, pepper, garlic powder, and paprika in a small bowl.
Using a sharp knife, cut the salmon filets into bite-sized chunks, pat them dry with a paper towel, and place them into a bowl.
Sprinkle the salmon pieces with the seasoning mix and toss to coat.
Add the salmon chunks to the preheated air fryer and cook for about 5-7 minutes or until the internal temperature reaches about 135°F. Depending on the size of your air fryer, you may need to cook the salmon in batches so you can stir it as it cooks. Taking care not to crumble it.
While the salmon is cooking, prepare the Bang Bang sauce by whisking the ingredients together.
To assemble the salmon bowls: In shallow bowls, add your prepared rice, then arrange your salmon and fresh veggies around it. Drizzle with bang bang sauce, sprinkle with cilantro and sesame seeds.

Video

Notes

Jasmine rice, brown rice, sushi rice, or cauliflower rice all work well.
Add shredded carrots, avocado, cabbage, or radishes for even more fresh vegetables.
For extra crunch, top the bowls with crispy wonton strips.
Meal prep by portioning the rice, salmon, and vegetables into containers, then pack the Bang Bang sauce separately until ready to eat.
If you prefer less spice, reduce the Sriracha or leave it out altogether.

To Prepare in the Oven:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the seasoned salmon cubes in a single layer, leaving a little space between each piece.

Bake for 8 to 10 minutes, or until the salmon flakes easily and reaches an internal temperature of about 135°F. If you like a little extra caramelization, switch the oven to broil for the final minute or two, keeping a close eye on it.

Storage:

Separate leftover salmon, rice, vegetables, and Bang Bang sauce and store each in their own airtight container in the refrigerator for up to 3 days.

Reheat the salmon gently in the microwave or air fryer until just warmed through. Assemble fresh bowls with the vegetables and drizzle with the reserved sauce before serving.

Nutrition

The post Bang Bang Salmon Bowls appeared first on An Affair from the Heart.

Tomato Cracker Salad

Michaela Kenkel — Fri, 17 Jul 2026 15:30:45 +0000

Homegrown tomatoes at the peak of ripeness, creamy mayonnaise, crunchy saltine crackers, and freshly cracked black pepper. Southern Tomato Cracker Salad is everything you love about a good old-fashioned tomato mayo sandwich, only in salad form. This recipe takes about 10 minutes to make with only 4 ingredients and serves about 6 as a side dish.

If you’ve never heard of Tomato Cracker Salad, you’re not alone. I hadn’t either! At first glance, it might sound a little unusual. I was skeptical too. But isn’t it funny how some of the recipes that sound the strangest end up becoming family favorites?

Have you ever had a tomato mayo sandwich? You know the kind. Soft white bread piled high with tomatoes picked fresh from the garden, slathered with mayonnaise, and finished with plenty of freshly cracked black pepper. Simple, messy, and absolutely delicious. That’s exactly what this salad reminds me of.

This recipe has been on my website since the summer of 2019. It has been updated today with new photos and more helpful tips and ideas to help my readers achieve the very best Tomato Cracker Salad!

Saltine Cracker Tomato Salad

Tomato Cracker Salad is a classic Southern recipe that’s been making appearances on summer tables for generations. While you’ll sometimes find versions with green onions or other mix-ins, I prefer to keep mine simple. When tomatoes are this good, they deserve to be the star.

It’s one of my favorite recipes to make during tomato season because it comes together in just a few minutes and pairs beautifully with burgers, barbecue, fried chicken, sandwiches, or just about anything coming off the grill. Me personally? I can make a meal out of the salad all on its own!

The only secret is timing. Wait until the very last minute to stir in the saltine crackers, so they keep just enough crunch while soaking up all those wonderful tomato juices.

This recipe serves about six people as a side dish, although I won’t blame you if everyone goes back for seconds.

Tomato Cracker Salad Ingredients

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Ripe tomatoes – Since tomatoes are the star of the recipe, choose ripe, flavorful tomatoes. Fresh garden tomatoes are my favorite, but vine-ripened tomatoes from the grocery store are a great option, too.
Real mayonnaise – creates the creamy dressing that coats every bite. I recommend using real mayonnaise for the best flavor. I choose Duke’s Mayonnaise when I make mine.
Saltine crackers – The signature ingredient! They soften slightly as they soak up the tomato juices while still adding wonderful texture.
Freshly cracked black pepper – A generous amount complements the sweetness of the tomatoes.
Salt (optional) – Depending on your tomatoes and your taste, a pinch of salt may be all you need. If you are unsure, leave it out, and let people salt their own.

How to Make Tomato Cracker Salad

In minutes, you will be enjoying this yummy salad!

Wash and dry the tomatoes, then cut them into bite-sized pieces, removing the tough core as needed.

Coarsley break one sleeve of saltine crackers.

Place the tomatoes in a large mixing bowl.

Fold the mayonnaise into the tomatoes until evenly coated.

Season generously with freshly cracked black pepper and add salt, if desired.

Cover and refrigerate until ready to serve.

Just before serving, gently fold in the coarsely broken saltine crackers.

Serve immediately once the crackers have been added.

Storage

Tomato Cracker Salad is one of those recipes that’s truly best enjoyed fresh.

If you’d like to prepare it ahead, mix the tomatoes, mayonnaise, and black pepper, then cover and refrigerate for up to a few hours. Keep the crackers separate and stir them in just before serving.

Once the crackers have been added, the salad doesn’t store well because they’ll continue to absorb the tomato juice and soften.

Optional Cracker Salad Add-Ins

I love this recipe just the way it is, but if you’d like to put your own spin on it, here are a few popular additions:

Thinly sliced green onions
Chopped fresh chives
Fresh basil ribbons
Crumbled cooked bacon
Shredded sharp cheddar cheese
A pinch of garlic powder
Hardboiled eggs

Love it? Pin it!

If you can’t wait to make this recipe for Southern Tomato Cracker Salad, be sure that you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Tomato Cracker Salad

Choose flavorful tomatoes. The better the tomatoes, the better the salad. Garden-fresh tomatoes are hard to beat, but any ripe, fragrant tomato with vibrant color will work beautifully.
Cut tomatoes into bite-sized pieces. Aim for chunks that are about ¾ to 1 inch. Pieces that are too small release too much juice, while larger chunks can be awkward to eat. If your tomatoes are extra juicy… After cutting them, let them sit in a colander for 5 to 10 minutes before mixing. This removes a little excess liquid without sacrificing flavor.
Best Tomato Cracker Salad Tip: Never add the crackers until you’re ready to serve. They should soften just enough to become creamy while still keeping a bit of their signature crunch.

FAQs About Cracker Salad

Can I make Tomato Cracker Salad ahead of time? Yes. Mix the tomatoes, mayonnaise, and pepper ahead of time, then refrigerate. Wait to add the crackers until just before serving.
What are the best tomatoes to use? Garden tomatoes are my favorite, but Roma, Beefsteak, Better Boy, Early Girl, and vine-ripened tomatoes all work well. The most important thing is choosing tomatoes that are ripe and full of flavor.
Can I use Miracle Whip instead of mayonnaise? You can, but it will make the salad noticeably sweeter. I prefer real mayonnaise for the traditional flavor.
Why do you add the crackers last? The crackers quickly absorb the juices from the tomatoes and mayonnaise. Adding them just before serving gives you the perfect balance of creamy and crunchy.

More Recipes that Use Fresh Tomatoes

If you are like me, an ache all winter long for a BLT made with garden fresh tomatoes, we could be fast friends. If you are looking for a few other recipes that use fresh tomatoes, try these:

Tomato Cracker Salad is proof that a handful of everyday ingredients can create something truly special. Whether you’re serving it alongside grilled burgers at a backyard barbecue or enjoying it with a simple sandwich on a warm summer evening, this old-fashioned favorite is a delicious way to celebrate tomato season. I can’t wait to hear what you think when you try it!

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Tomato Cracker Salad

Ripe tomatoes, mayonnaise, saltine crackers and fresh cracked black pepper. Tomato cracker salad is reminiscent of a good, old fashioned tomato sandwich!

Course Salads

Cuisine Southern

Keyword cracker salad, mayo, saltines, Southern Tomato Saltine Cracker Salad, tomato cracker recipe, tomato cracker salad, tomato salad with saltines, tomatoes

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 273kcal

Author Michaela Kenkel

Ingredients

5 medium-sized red, ripe tomatoes chopped
1 cup real mayonnaise
1 sleeve (approximately 40 crackers) saltine crackers coarsely broken
Fresh cracked black pepper to taste
Salt to taste, if desired

Instructions

Dice tomatoes and place in a bowl. Stir in mayo. Add black pepper. Mix in. Refrigerate until ready to serve
Right before serving, stir in broken saltine crackers.

Video

Notes

Fresh, in-season tomatoes will always give you the best flavor.
Use real mayonnaise rather than salad dressing for the classic taste and texture.
Break the saltine crackers into large pieces instead of crushing them into crumbs.
Freshly cracked black pepper adds much more flavor than pre-ground pepper.
This recipe can easily be doubled for potlucks, picnics, and summer cookouts.

Storage:

Tomato Cracker Salad is one of those recipes that’s truly best enjoyed fresh.

If you’d like to prepare it ahead, mix the tomatoes, mayonnaise, and black pepper, then cover and refrigerate for up to a few hours. Keep the crackers separate and stir them in just before serving.

Once the crackers have been added, the salad doesn’t store well because they’ll continue absorbing the tomato juices and become soft.

Nutrition

This recipe was originally posted on July 24, 2019. It has been updated to improve user experience and reshared on July 17, 2026.

The post Tomato Cracker Salad appeared first on An Affair from the Heart.

Red, White & Bleu Burger

Michaela Kenkel — Tue, 23 Jun 2026 01:13:56 +0000

If you’re looking for a burger that’s a little more memorable than the standard cheeseburger, this Red, White & Bleu Burger delivers big flavor with very little effort. Juicy beef patties are mixed with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes, more bacon, and extra bleu cheese for a burger that’s loaded with flavor in every bite.

This easy recipe makes four hearty burgers, making it perfect for a family dinner, a casual weekend cookout, or an evening around the grill with friends. Pair them with potato salad, baked beans, chips, or your favorite summer side dishes, and you’ve got a meal everyone will be talking about long after the last bite.

With bright red tomatoes, creamy white bleu cheese, and all-American grilled burger goodness, these Red, White & Bleu Burgers feel right at home on any patriotic menu. They’re a fun and flavorful addition to Memorial Day gatherings, Fourth of July celebrations, Labor Day cookouts, and this year’s festivities honoring America’s 250th birthday.

Of course, there’s no reason to save them just for the holidays. These burgers are just as delicious for backyard barbecues, neighborhood block parties, lake weekends, tailgates, camping trips, or any night you’re craving a great burger fresh off the grill. No fireworks required.

Red, White & Bleu Burger

If you’re looking for a burger that feels a little more special than the classic cheeseburger, this recipe delivers. The bleu cheese mixed right into the burger patties adds rich flavor and helps keep them juicy, while crispy bacon and fresh tomato slices create the perfect balance of smoky, savory, and fresh. They’re simple enough for a weeknight cookout but impressive enough for holiday celebrations.

This recipe has been on my website since 2019. It’s getting a little “facelift” for the America’s 250th Birthday!

Ingredients in Red, White & Blue Burgers

You will find the complete ingredients and instructions for this blue burger recipe in the printable recipe card at the bottom of this post.

For the Burger Patties:

Lean Ground Beef – The foundation of any great burger. Lean ground beef provides plenty of beefy flavor while still remaining juicy on the grill. Ground turkey can be subbed if you prefer it.
Bacon – Smoky, crispy bacon adds texture and a savory flavor that pairs beautifully with the bleu cheese.
Egg – Helps bind the burger mixture together and keeps the patties from falling apart.
Dry Mustard – Adds a subtle tangy depth of flavor that enhances the beef without overpowering it.
Seasoned Pepper – Brings extra seasoning and a little kick to every bite. We love Lowry’s brand.
Bleu Cheese – The star of the show. Some is mixed into the patties for flavor and moisture, while the rest is sprinkled on top for a creamy, tangy finish.

The Toppings and Toasted Buns:

Tomato – Fresh tomato slices add a pop of color and freshness that balances the richness of the burger.
Burger Buns – A sturdy bun helps hold all of the delicious toppings together.
Butter – Used for toasting the buns, creating a golden, flavorful base for the burger.
Mayonnaise – Adds creaminess and helps tie all of the flavors together.

How to Make Red, White & Bleu Burgers

Preheat your outdoor grill to medium heat, about 350°F.

In a large mixing bowl, combine the ground beef, crumbled bacon, egg, dry mustard, seasoned pepper, and a portion of the bleu cheese. Mix gently until just combined.

Divide the mixture into four equal portions and form into burger patties. Press a slight indentation into the center of each patty to help prevent puffing while grilling.

Butter the cut sides of the burger buns and toast them in a skillet until golden brown. Set aside.

Place the burgers on the preheated grill and cook for approximately 9 minutes per side, or until they reach an internal temperature of 160°F.

Spread mayonnaise on the toasted buns. Place each burger on a bun and top with tomato slices, crispy bacon, and the remaining bleu cheese crumbles.

Serve immediately with your favorite cookout sides.

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Love it? Pin it!

If you can’t wait to make this Red, White and Blue Cheeseburger recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What to Serve with Red, White & Bleu Burgers

These burgers are right at home on any summer holiday menu. Try serving them with sides like Classic potato salad, macaroni salad, Baked beans, Coleslaw, Potato chips, Homemade French Fries or Fruit Salad.

More Recipes to Love

And don’t forget dessert! No July 4th celebration is complete without something sweet, and I have plenty of patriotic desserts that make the perfect ending to your holiday cookout, backyard barbecue, or fireworks gathering. Try my No Bake Fruit Tart (pictured above), this Red White and Blue Trifle, Deconstructed Patriotic Pies or this Old Fashioned Strawberry Icebox Cake.

If you’re a fan of bleu cheese, you’re in the right place. Its bold, tangy flavor isn’t just for burgers. Be sure to check out some of my other favorite recipes featuring bleu cheese, too! Creamy Cabbage and Bleu Cheese Soup, Homemade Bleu Cheese Dressing, Buffalo Chicken Pizza and of course, Bleu Cheese Stuffed Olives make the BEST Dirty Vodka Martini!

And if Burgers are your thing – man, oh man, do I have you covered! Pepperoni Pizza Burgers, Bloody Mary Burgers, Reuben Burgers, Juicy Lucy Burgers, Mushroom Swiss Burger, this epic Pastrami Burger and more, right here on my site, but just searching burger.

Whether you’re firing up the grill for a July 4th celebration, hosting a backyard cookout, or feeding a hungry crowd on game day, these Red, White & Bleu Burgers are always a winning choice. Loaded with smoky bacon, tangy bleu cheese, and juicy beef, they’re the kind of burger that turns an ordinary meal into something worth gathering around.

LIKE THIS RECIPE?
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Red, White & Bleu Burger

Juicy beef burgers loaded with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes and more bleu cheese crumbles. These Red, White & Bleu Burgers are perfect for July 4th cookouts, game day gatherings, backyard barbecues, and easy summer dinners.

Course Beef

Cuisine American

Keyword bacon, bleu cheese, Burger, patriotic food, Red, red, white & blue foods, red, white and blue, White & Bleu Burger

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 798kcal

Author Michaela Kenkel

Ingredients

1 pound lean ground beef
10 slices thick smoked bacon cooked, 2 pieces crumbled
1 large egg
1/2 teaspoon dry mustard
1/2 teaspoon seasoned pepper
1 cup crumbled Bleu cheese divided
1 large ripe tomato sliced
4 hamburger buns
butter
mayo for serving

Instructions

Combine ground beef, 2 slices of crumbled bacon, 1/3 cup Bleu cheese, dry mustard, seasoned pepper and egg.
Form into 4 patties.
Butter the insides of the buns and toast them in a skillet.
Heat grill to 350 degrees and place burgers on the grill. Grill 9 minutes on each side. Internal temperature of the burger will be 160 degrees for a “well done” burger.
Place the burger on the toasted bun, add some mayo. Top with tomatoes, 2 slices of bacon and Bleu cheese.

Video

Notes

No Grill? No Problem!

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Nutrition

This recipe was originally posted on May 8, 2019. It has been updated to improve user experience and reshared on June 22, 2026.

The post Red, White & Bleu Burger appeared first on An Affair from the Heart.

Pepperoni Pizza Burger

Michaela Kenkel — Thu, 11 Jun 2026 13:29:52 +0000

If pizza night and burger night had a delicious baby, these Pepperoni Pizza Burgers would be it.

Juicy ground pork and Italian sausage burgers are loaded with diced pepperoni and mozzarella cheese, then topped with pizza sauce, melted mozzarella, pepperoni, and a sprinkle of Parmesan. Piled onto toasted garlic butter buns, every bite delivers all the flavors of your favorite pepperoni pizza in burger form.

These burgers are big, hearty, and made to satisfy even the hungriest pizza lovers. As written, the recipe makes 4 generously sized burgers, perfect for backyard cookouts, game days, or feeding a crowd with big appetites. Want to stretch the recipe a little further? Divide the mixture into 6 smaller patties, and you’ll still have plenty of cheesy pizza flavor in every bite.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

So excited to be working with my friends at Iowa Pork again this summer! When they asked me to develop a recipe for them this year, my brain went immediately to a burger. Burgers and summer just go hand in hand, don’t they?

Pepperoni Pizza Burger Recipe

Sometimes it’s fun to shake up your usual burger routine, and these pizza-inspired burgers do exactly that.

The combination of ground pork, Italian sausage, pepperoni, mozzarella, and pizza sauce creates a burger that’s packed with flavor from the inside out. Unlike traditional burgers, where the toppings do all the work, these burgers have pizza flavor mixed right into the patties.

They’re perfect for summer grilling season, but don’t feel limited to warm weather. These burgers can be cooked on an outdoor grill, a grill pan, or in a skillet, making them an easy dinner option year-round.

Best of all, they’re a guaranteed crowd-pleaser. Kids love the pizza flavors, adults love the hearty burger, and everyone loves the garlic butter buns.

Ingredients You’ll Need

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Ground Pork – Ground pork creates a juicy, flavorful base for the burgers and pairs perfectly with classic pizza flavors.
Italian Sausage – Italian sausage adds seasoning and richness that gives these burgers their signature pizza-inspired taste.

Substitution: Mild or hot Italian sausage both work well, depending on your family’s preference.

Pepperoni – Pepperoni is used both inside and on top of the burgers to make sure every bite tastes like pizza.
Low-Moisture Mozzarella Cheese – Low-moisture mozzarella melts beautifully and helps create pockets of cheesy goodness throughout the burgers.

Tip: Skip fresh mozzarella for this recipe. It contains more moisture and can make the burgers softer than desired.

Italian Seasoning – A little Italian seasoning helps reinforce those classic pizza flavors.
Garlic Powder – Garlic powder distributes evenly throughout the burger mixture without adding extra moisture.

Pizza Sauce – Pizza sauce brings all of the flavors together and adds that unmistakable pizza-shop taste. Marinara Sauce also works well!
Parmesan Cheese – A sprinkle of Parmesan adds a salty, savory finish.
Butter and Garlic – These simple ingredients transform ordinary hamburger buns into garlic bread-style buns.
Hamburger Buns – Choose sturdy buns that can stand up to all of the cheesy, saucy toppings.

How to Make Pepperoni Pizza Burgers

Start by preparing the pepperoni and mozzarella cheese. Reserve pepperoni slices for topping, and finely dice the remaining pepperoni for the burger mixture. Shred a portion of the mozzarella and slice the rest for topping.

Combine the ground pork, Italian sausage, diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently until just combined.

Form the mixture into patties and press a small indentation into the center of each burger. Chill the patties before cooking to help them hold their shape.

Prepare the garlic butter buns while the burgers chill.

Cook the burgers on a grill, grill pan, or skillet until they reach an internal temperature of 160°F. During the final minutes of cooking, top with pizza sauce, mozzarella, pepperoni, and Parmesan cheese.

Place the burger on the bottom bun, top with the top bun, and serve immediately.

Servings Ideas: Homemade Double-Fried French Fries, Italian Style Baked Zucchini Chips, Antipasto Pasta Salad, Caprese Salad, Roasted Parmesan Potato Wedges, or this quick Italian Bean Salad recipe.

Storage, Freezing & Make Ahead Instructions

Store leftover pizza burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

If you’d like to prep ahead, the burger patties can be mixed and formed up to 24 hours in advance. Cover tightly and refrigerate until ready to cook. The garlic butter mixture can also be prepared ahead of time and stored in the refrigerator until needed.

For longer storage, the uncooked burger patties freeze beautifully. Place the formed patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top freezer bag, placing parchment paper between layers if stacking. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.

Cooked burger patties can also be frozen. Allow them to cool completely, then wrap individually and store in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator and reheat until warmed through before serving.

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If you can’t wait to make these Pepperoni Pizza Burgers, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

Internal Temperature of Pork

Pork is incredibly versatile, with a variety of cuts that can be prepared in so many different ways. On my site, you’ll find plenty of pork recipes that highlight this, but it’s important to remember that each cut has its own best cooking method and ideal internal temperature. Thankfully, Iowa Pork has a helpful Pork Cooking Temperature Guide that makes it simple to know when your pork is perfectly cooked.

To check for doneness, use a digital meat thermometer and insert it into the thickest part of the cut, making sure it isn’t touching any bone. When the pork reaches the recommended internal temperature, take it off the heat and allow it to rest for three minutes before serving.

Tips & Tricks for Success

Use low-moisture mozzarella cheese for the best texture and melt.
Mix the burger ingredients just until combined. Overmixing can create dense burgers.
Chill the patties before cooking to help them hold their shape.
Finely dice the pepperoni so it distributes evenly throughout the burger mixture.
Watch for flare-ups when grilling outdoors. The Italian sausage and pepperoni can create extra drippings.
Toasting the garlic butter buns adds flavor and helps prevent sogginess.
Use a meat thermometer and cook the burgers to an internal temperature of 160°F.

FAQs: Pepperoni Pizza Cheeseburgers

Can I make these burgers smaller? Absolutely. This recipe makes 4 large burgers, but you can easily divide the mixture into 6 smaller patties if preferred.
Can I cook these indoors? Yes. A grill pan or large skillet works beautifully and makes this recipe perfect for year-round cooking.
Why do I need to chill the patties? Chilling helps the burgers hold their shape and makes them easier to flip, especially when grilling.
Can I prepare the burgers ahead of time? Yes. The patties can be formed up to 24 hours before cooking and stored covered in the refrigerator.
What temperature should pork burgers be cooked to? Ground pork and sausage burgers should always be cooked to an internal temperature of 160°F as measured with an instant-read thermometer.
Can I freeze the burger patties? Yes. Form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

For the Love of Pork

One of the reasons these Pepperoni Pizza Burgers are so delicious is the flavor that pork brings to the table. While I didn’t grow up on a farm myself, my husband was raised on an Iowa farm where they raised hogs, so pork has always been a big part of family meals around here. Ground pork is naturally juicy, rich, and savory, making it the perfect base for all of the pizza-inspired flavors packed into these burgers. It readily takes on the flavors of the Italian sausage, pepperoni, mozzarella, and pizza sauce while still delivering plenty of flavor of its own.

Of course, everyone at my table is focused on the cheesy, pizza-inspired goodness piled onto these burgers. What they don’t realize is that while they’re enjoying all that flavor, I’m smiling on the inside knowing they’re also getting the nutritional benefits pork provides. Pork is a high-quality source of protein and several important vitamins and minerals, making it an easy choice when I’m planning meals for my family.

I also love how easy pork makes mealtime. With simple ingredients and straightforward preparation, these burgers come together without a lot of fuss, whether you’re planning a Father’s Day cookout, hosting friends for a backyard barbecue, or making a fun family dinner any night of the week.

And when you purchase pork at your local grocery store, you’re supporting farm families across the United States. In fact, about one-third of all the pork raised in the country comes from Iowa. Most of that pork is enjoyed right here at home, helping provide delicious meals for families while supporting generations of hardworking American farmers.

More Pork Recipes to Love

If pepperoni is your favorite, boy, do I have a couple of recipes that you are going to adore! My Pepperoni Pizza Grilled Cheese (pictured above), Pepperoni Pizza Bread, Pepperoni Pizza Dip, and Detroit-Style Pepperoni Pizza will have you drooling!

Be sure and check out these comfort classics too: Pork Stew, No Peek Pork Chops and Rice, Breakfast Sliders, Creamy Bacon Soup, Breaded Pork Tenderloin Sandwiches, or this Pork Roast and Gravy. You can find all of my pork recipes here.

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

If you’re looking to shake up your burger game this summer, these Pepperoni Pizza Burgers are the perfect place to start. Loaded with pizza flavors, piled high on garlic butter buns, and packed with Iowa Pork goodness, they’re guaranteed to be the burger everyone talks about long after the last bite.

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Pepperoni Pizza Burgers

If pizza night and burger night are both family favorites, these Pepperoni Pizza Burgers deliver the best of both worlds. Made with juicy pork, Italian sausage, pepperoni, mozzarella cheese, pizza sauce, and served on garlic butter buns, these hearty burgers are packed with pizza flavor in every bite.

Course Pork

Cuisine American

Keyword Burger, garlic buns, ground pork, Iowa Pork, Italian sausage, mozzarella, Pepperoni, pizza burgers, pizza,

Prep Time 15

Cook Time 15

Chilling Time 20

Total Time 50

Servings servings

Calories 830kcal

Ingredients

For the Burger:

1 pound ground pork
1 pound ground Italian sausage
1 (6-ounce) package sliced pepperoni, divided
1 (8-ounce) block low-moisture mozzarella cheese, divided
½ teaspoon Italian seasoning
1 teaspoon garlic powder

For the Top:

¾ cup pizza sauce
4 slices mozzarella cheese
3 Pepperoni slices
Sprinkle of Parmesan cheese

For the Garlic Butter Buns:

½ stick (1/4 cup) salted butter room temperature
1 clove garlic minced
4 hamburger buns

Instructions

Remove 12 pepperoni slices from the package and set aside for topping the burgers later. Finely dice enough of the remaining pepperoni to measure ½ cup.
Shred ½ cup of the mozzarella cheese from the block and set aside. Slice the remaining mozzarella into 4 slices for topping the burgers.
In a large mixing bowl, combine the ground pork, ground Italian sausage, finely diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently with your hands just until combined, being careful not to overmix.
Divide the meat mixture into 4 equal portions and form into burger patties slightly larger than the buns, as they will shrink while cooking. Press a slight indentation into the center of each patty with your thumb. Refrigerate the patties for 15-20 minutes to help them hold their shape while cooking.
While the burger patties chill, stir together the softened butter and minced garlic in a small bowl. Spread onto the cut sides of the hamburger buns. Set aside.
Preheat a grill, grill pan, or large skillet over medium heat. Cook the burgers for 5-6 minutes per side, or until the internal temperature reaches 160°F.
During the last 1-2 minutes of cooking, spoon pizza sauce evenly over each burger. Top each burger with a slice of mozzarella cheese, 3 reserved pepperoni slices, and a sprinkle of Parmesan cheese. Cover loosely to help the cheese melt.
While the burgers cook, toast the buns cut-side down on the grill or in a skillet until golden brown.
Place the burgers onto the toasted garlic butter buns and serve immediately.

Video

Notes

Use low-moisture mozzarella cheese for the best texture and melt. Fresh mozzarella contains too much moisture and can make the burgers soft.
Mix the burger ingredients just until combined. Overmixing can create dense, tough burgers.
Chilling the patties before cooking helps them hold their shape and makes them easier to flip, especially when grilling.
Because the burgers contain Italian sausage and pepperoni, flare-ups can happen on the grill due to the higher fat content. Keep a close eye on them and move burgers to a cooler area of the grill if needed.
Cook burgers to an internal temperature of 160°F.
Finely dicing the pepperoni helps distribute the flavor evenly throughout the burgers and prevents the patties from breaking apart while cooking.
Pressing a small indentation into the center of each patty helps prevent the burgers from puffing up while cooking.
Toasting the garlic butter buns adds flavor and helps keep the buns from getting soggy from the pizza sauce.

Storage, Freezing & Make Ahead

Store leftover burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

Nutrition

The post Pepperoni Pizza Burger appeared first on An Affair from the Heart.

Reuben Chop Salad

Michaela Kenkel — Tue, 10 Mar 2026 13:51:41 +0000

Love a classic Reuben sandwich? Try this Reuben Chop Salad! Crisp romaine lettuce tossed with corned beef, Swiss cheese, sweet pickles, Frank’s Tangy Mustard Kraut, homemade rye croutons, and homemade Thousand Island dressing. A fresh and lighter way to enjoy classic Reuben flavors. Perfect for St. Patrick’s Day or anytime, really.

When March rolls around, my friends at Frank’s Kraut celebrate in a big way with what they call Reuben Madness Month. Think of it as the delicious collision of March Madness and St. Patrick’s Day, all centered around one of the most iconic sandwiches out there… the Reuben.

This year, I gave those classic deli flavors a lighter twist with this Reuben Chop Salad. Crisp romaine is topped with thick cubes of corned beef, Swiss cheese, chopped sweet pickles, rye croutons, and Frank’s Tangy Mustard Kraut, then tossed with creamy Thousand Island dressing for that unmistakable Reuben flavor. It’s everything you love about the sandwich, just served up in a fresh, fork-friendly bowl.

This salad serves four and comes together in about 15 minutes, making it perfect for a quick lunch, easy dinner, or a fun way to celebrate Reuben season.

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their products and opinions are all mine.

Reuben Chop Salad with Frank’s Kraut

Every bite delivers that perfect Reuben balance of tart, salty, crunchy, and just a little sweet. The Tangy Mustard Kraut adds a bright pop that pairs beautifully with the corned beef and dressing. If you prefer a more traditional flavor, Frank’s Original Kraut works just as well. Either way, it’s a simple way to enjoy those bold deli flavors in a lighter dish without missing a thing.

Whether you’re celebrating Reuben Madness Month, looking for a fresh St. Patrick’s Day recipe, or just craving those classic deli flavors more lightly, this salad delivers.

Frank’s Mustard Kraut

Friends, I’ve completely fallen for Frank’s Mustard Kraut. It has quickly earned a permanent spot in my refrigerator, and for good reason. It brings such a bright, zippy flavor to dishes and makes an easy way to add something a little special to everyday meals.

Look at it here with my Breaded Pork Cutlet recipe or this Bratwurst Slider recipe!

What makes this kraut stand out is the combination of Frank’s classic sauerkraut with a tangy mustard and dill pickle twist. That bold flavor is exactly what makes it such a great addition to anything inspired by a classic Reuben.

Ingredients In Reuben Chop Salad

Find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

Thousand Island dressing – The classic creamy dressing that ties all of the Reuben flavors together. Find the recipe for my Homemade Thousand Island Dressing here.
Romaine lettuce – The crisp base of the salad. Romaine holds up well to hearty toppings and dressing without becoming soggy.
Corned beef – Thick-cut deli corned beef gives this salad that signature Reuben flavor. If you happen to have leftover corned beef from a holiday meal, that works beautifully here, too.
Swiss cheese – Swiss cheese adds a creamy, slightly nutty flavor that pairs perfectly with corned beef and kraut.
Sweet pickles – These add a touch of sweetness that balances the salty and tangy elements in the salad. If you prefer a sharper bite, dill pickles could be used instead.
Frank’s Tangy Mustard Kraut – This kraut adds a bright, zippy flavor with a hint of mustard that complements the corned beef beautifully. Frank’s Original Kraut can also be used if you want a more classic sauerkraut flavor.
Rye croutons – Rye croutons bring that unmistakable Reuben bread flavor into the salad and add a satisfying crunch. My easy recipe for Homemade Rye Croutons can be found right here.

How to Make Reuben Chop Salad

This salad comes together in no time at all!

Place the chopped romaine lettuce into a large bowl.

Top the lettuce with the cubed corned beef, Swiss cheese, chopped sweet pickles, drained Frank’s Tangy Mustard Kraut, and rye croutons.

Drizzle the Thousand Island dressing over the top.

Toss everything together until the salad is evenly coated with dressing, then serve immediately.

Storage

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

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Tips for the Best Reuben Salad

Here are a couple of tips to make the best corned beef Reuben salad:

Be sure to drain the kraut well before adding it to the salad so it doesn’t water down the dressing.
Ask your deli to slice the corned beef nice and thick so it cubes nicely and gives the salad a heartier bite. Each slice of mine was just a bit shy of a half pound. Once I trimmed it a bit, it was the perfect amount.
Add the dressing right before serving so the lettuce and croutons stay crisp.

Tips and Variations

This salad is easy to customize depending on what you have on hand or how closely you want to stick to classic Reuben flavors.

If you can’t get enough rye bread flavor, try sprinkling a pinch of caraway seeds over the salad for that signature deli-style taste. It’s a small addition that makes the whole bowl taste even more like a traditional Reuben.
For the dressing, Russian dressing can easily be used in place of Thousand Island.
You can also swap the corned beef for pastrami if that’s what you prefer. It brings a slightly smoky twist that works beautifully with the kraut and Swiss cheese.
While romaine holds up well and keeps the salad nice and crisp, other lettuces can work too. Iceberg, chopped green leaf, or even a romaine-and-iceberg mix will give you that same crunchy texture.
And if you’re in a hurry, you can skip making croutons and toss in rye bagel chips instead. They add the same toasty rye flavor with a little extra crunch and make this salad even faster to throw together.

The traditional Reuben sandwich was introduced in my very own hometown of Omaha, and it’s still one of the best combinations ever created. Corned beef, Swiss cheese, sauerkraut, and creamy dressing are piled onto rye bread and toasted until everything is warm and melty. It’s a classic for a reason.

Right alongside it is the Rachel, the turkey version of the Reuben that swaps in oven-roasted turkey for the corned beef but keeps all of those same delicious flavors.

Let’s Reubenize It

Once you start thinking about those ingredients, it’s hard not to imagine all the other ways they can come together.

Beyond the sandwiches, those same classic Reuben flavors can show up in all kinds of delicious ways. Corned beef, Rye, Swiss cheese, sauerkraut, and that tangy dressing have a way of turning everyday comfort foods into something a little more fun. Over the years, I’ve taken those ingredients and worked them into everything from cozy soups to hearty casseroles and a lot of game day favorites. Recipes like Cream of Reuben Soup (pictured above), Reuben Meatloaf, Reuben Pot Pies, Reuben Mac and Cheese, Reuben Burgers, Reuben Pizza, Reuben Stuffed Baked Potatoes, and Reuben Nachos all prove that once you start Reubenizing recipes, it’s hard to stop.

And if you’re really in the mood to Reubenize your menu, you can see all of my Reuben-inspired recipes here. Or check out all of my sauerkraut recipes in this section here. Frank’s Kraut and I have been cooking up amazing recipes together for over a decade!

Still hungry? Find oodles more sauerkraut recipes at FranksKraut.com and follow along with them on their socials to see even more yummy goodness: Facebook, YouTube, Pinterest, and Twitter.

Reuben Madness Month is all about celebrating those bold deli flavors we love, and this Reuben Chop Salad delivers them in a fresh, lighter way. With corned beef, Swiss cheese, and the bright bite of Frank’s Tangy Mustard Kraut, every forkful tastes just like your favorite sandwich. Let’s get to that recipe!

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Reuben Chop Salad

All the flavors of a classic deli Reuben in a lighter bowl! This Reuben Chop Salad is loaded with corned beef, Swiss cheese, tangy sauerkraut, sweet pickles, homemade rye croutons, and creamy Thousand Island dressing. Perfect for St. Patrick’s Day and beyond!

Course Salads

Cuisine American

Keyword chop salad, corned beef, Homemade Rye Croutons, Reuben, Romaine lettuce, salad, Sauerkraut, Swiss Cheese, Thousand Island Dressing

Prep Time 10

Servings servings

Calories 517kcal

Ingredients

2 heads Romaine Lettuce chopped (about 8 cups)
3/4 pound deli corned beef cut thick, cubed
6 ounces Swiss cheese cubed
4 sweet pickles chopped
1/2 cup Frank's Tangy Mustard Kraut drained
1 1/2 cups Rye Croutons
1/2 cup Thousand Island Dressing (more or less, to taste)

Instructions

Place chopped lettuce in a salad bowl.
Top with chopped corned beef, Swiss cheese, sauerkraut, sweet pickles, and croutons.
Add dressing and toss to coat.
Serve immediately.

Notes

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

Nutrition

The post Reuben Chop Salad appeared first on An Affair from the Heart.

Marinated Mushroom Bruschetta

Michaela Kenkel — Mon, 15 Dec 2025 16:51:27 +0000

For the mushroom lover! Marinated Mushroom Bruschetta is a simple yet elegant appetizer flavors of earthy mushrooms, creamy goat cheese, toasted walnuts, and crisp sourdough. The briny tang from the marinated mushrooms blends beautifully with the rich, warm toast and the soft bite of goat cheese. Every layer adds something different, savory, bright, creamy, crisp, and together they create a flavor that feels both rustic and elevated.

This easy appetizer is perfect for entertaining, and it’s especially wonderful during the holidays. With Paisley Farm Marinated Mushrooms doing most of the heavy lifting, all you have to do is pop the lid, give them a quick chop, and assemble. The result? A flavorful, fuss-free bruschetta that looks impressive but takes just minutes.

Mushroom Bruschetta Recipe

Because the mushrooms are already marinated, their flavors are deep and well-developed, garlicky, slightly sweet, and perfectly balanced with a touch of tang. When they meet the warmth of toasted sourdough and the cool creaminess of goat cheese, everything melds together into a bite that is completely satisfying. The toasted walnuts bring just the right amount of crunch to round out each piece.

Do you love Tomato Bruschetta? I have a wonderful Fresh Bruschetta Recipe, too!

This recipe post is sponsored by Paisley Farm Foods, but all of the opinions are my very own. Thank you for supporting the companies that help make An Affair from the Heart possible.

Paisley Farm Marinated Mushrooms

Paisley Farm Marinated Mushrooms are tender, flavorful mushrooms packed in a tangy marinade of herbs, vinegar, and spices. They’re ready to use straight from the jar and add instant flavor to everything from salads and pastas to an antipasto platter or an easy appetizer. All-natural, vegetarian, and gluten-free, these mushrooms are a simple way to bring bold, savory flavor to your kitchen any time you need it.

Marinated Mushroom Appetizer

This is the kind of small bite I love to order at a tapas bar. Simple ingredients layered in a way that feels effortlessly special. Sure, you could marinate your own mushrooms, but there’s something wonderfully convenient about popping open a jar of Paisley Farm Marinated Mushrooms and having it ready to go. It gives you the same elevated, restaurant-style feel without any extra prep, so it’s easy to serve the perfect appetizer, even on your busiest days.

Ingredients in Marinated Mushroom Bruschetta

Find all of the complete measurements and instructions in the printable recipe card at the bottom of this post.

Sourdough bread, buttered and toasted
Paisley Farm Marinated Mushrooms, drained and chopped
Goat cheese
Toasted walnuts
Fresh parsley

Sourdough bread gives the bruschetta a sturdy, flavorful base with just the right chew and tang. Toasting it with butter adds richness and helps create those crisp, golden edges that hold up beautifully under the toppings.

The goat cheese brings a creamy, slightly tangy contrast that pairs perfectly with the savory marinated mushrooms. Toasted walnuts add an earthy crunch that ties everything together, while a sprinkle of fresh parsley brightens the whole bite.

How to Make Mushroom Bruschetta

Drain the liquid from the mushrooms and roughly chop them. (No need to chill them, we love them room temperature, straight from the pantry.)

Butter both sides of each slice of sourdough and toast in a skillet or in the oven until golden.

Spread goat cheese on the bread slices while it’s still warm.

Top with chopped Paisley Farm Marinated Mushrooms.

A sprinkle of toasted walnuts,

and fresh parsley. Serve immediately.

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Serving Mushroom Bruschetta

This bruschetta is ideal for holiday gatherings, cocktail parties, small-plate nights, a light lunch, or any time you want a great appetizer. It’s a dream for mushroom lovers! Packed with savory flavor and ready in minutes. Whether you’re hosting or just snacking, it’s the kind of recipe you’ll want to keep on repeat.

Substitutions & Variations

Bread: Swap sourdough for a baguette, ciabatta, or any hearty artisan loaf. Just make sure it’s sturdy enough to hold toppings.
Goat Cheese: Cream cheese, whipped feta, or Boursin, all work beautifully.
Walnuts: Pecans, pine nuts, or toasted almonds would also add great texture and flavor.
Parsley: Fresh herbs like basil, thyme, or chives add a different herb finish.
Add-Ons: A drizzle of balsamic vinegar or a squeeze of fresh lemon juice, a sprinkle of red pepper flakes, or shaved Parmesan cheese can elevate it even more without overpowering the mushrooms.

More Mushroom Recipes to Love

Mushrooms are my jam! I have loads of recipes here on my site that use them, see them all right here. I have used these Paisley Farm Marinated Mushrooms in these Green Chile Mushroom Burgers, this Chicken, Mushroom and Wild Rice Soup and also this fun Italian Chicken & Mushroom Skewer appetizer.

Other yummy recipes with mushrooms include Creamy One Pan Mushrooms and Bacon, pictured above, my Mom’s Broccoli Stuffed Mushrooms, these best Cream of Mushroom Soup and this Vegetable Beef, Barley Soup with Mushrooms, comforting Pork Chops with Mushroom Gravy, Salisbury Steak with Mushrooms and this tasty Mushroom Swiss Burger, too!

More Paisley Farm Products

I’ve had the joy of partnering with Paisley Farm Foods for years, and their products continue to inspire some of my favorite recipes. They offer a whole lineup of “straight from the jar” favorites that make cooking easier without sacrificing flavor. I’ve shared so many dishes featuring their Five Bean Salad, along with their Hot Brussels Sprouts, Dilled Brussels Sprouts, and Sweet Pickled Beets. Their newest addition, the Balsamic Beet & Onion Salad, is another standout. Whether you’re looking for a quick, ready-to-serve side or a simple way to boost the flavor of your everyday cooking, Paisley Farm has something delicious waiting for you.

Find where you can pick up delicious Paisley Farm Marinated Mushrooms, or any of their other fabulous products by visiting their website. Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

See All of My Paisley Farm Recipes Here

Whether you’re pulling together a last-minute appetizer or planning a full holiday spread, this Marinated Mushroom Bruschetta is one of those recipes that always delivers. It’s easy, flavorful, and a guaranteed hit with anyone who loves mushrooms. Keep a jar of Paisley Farm Marinated Mushrooms in the pantry, and you’ll always have the makings of something delicious and share-worthy.

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Simple Marinated Mushroom Bruschetta

This easy bruschetta feels like a small bite straight from a tapas bar! Earthy marinated mushrooms, creamy goat cheese, toasted walnuts, and buttery sourdough. With Paisley Farm Marinated Mushrooms, all the bold flavor is built in, making this a fast, impressive appetizer for holidays, parties, or any mushroom lover.

Course Appetizer

Cuisine American

Keyword Bruschetta, goat cheese, marinated mushrooms, mushrooms, Paisley Farm, Paisley Farm Mushrooms, sourdough, walnuts

Prep Time 5

Cook Time 5

Servings servings

Calories 281kcal

Ingredients

4 slices of sourdough bread buttered and toasted until golden brown
1 cup roughly chopped Paisley Farm Marinated Mushrooms
4 Tablespoons goat cheese
1/2 cup chopped walnuts toasted
fresh parsley for garnish

Instructions

Drain the liquid from the mushrooms, and roughly chop them.
Butter both sides of 4 pieces of sourdough bread and toast either in a skillet or in the oven. Set aside.
Spread about 1 Tablespoon of goat cheese on each slice of warm, toasted bread.
Sprinkle toasted walnuts and fresh parsley over the top.
Serve immediately.

Nutrition

The post Marinated Mushroom Bruschetta appeared first on An Affair from the Heart.

Cowboy Corn Casserole

Michaela Kenkel — Mon, 24 Nov 2025 16:01:25 +0000

This Cowboy Corn Casserole is creamy, buttery, and golden on top, with bursts of sweet corn and zesty Cowboy Caviar in every bite. It’s comforting, colorful, and full of flavor, perfect for family dinners, potlucks, or anytime you want a side that disappears fast. One bite and you’ll see why this casserole is about to become a new favorite!

Cowboy Corn Casserole is one of those dishes that feels instantly comforting the moment it comes out of the oven, warm, golden, creamy, and just a little bit unexpected in the best way. The magic comes from stirring in Paisley Farm Cowboy Caviar, which adds color, texture, and a pop of zesty flavor that makes every bite more interesting. It’s such an easy upgrade, but one that makes this casserole feel special enough for gatherings while still simple enough for a weeknight.

Corn Casserole with Cowboy Caviar

This dish works with almost anything you’re serving. It’s perfect next to grilled chicken, smoky brisket, burgers, pork chops, or even a cozy Sunday roast. It fits right in at potlucks and holidays, too, with turkey or ham. There is rarely a spoonful left at the end of the meal.

Leftovers reheat beautifully in the microwave or oven, and their flavors only get better the next day. Store any extras covered in the fridge, and you’re set for a great lunch tomorrow.

This post is sponsored by my friends at Paisley Farm Foods. My opinion and the love of their products is all my own.

Paisley Farm Cowboy Caviar

Add bold, zesty flavor to any meal with Paisley Farm Cowboy Caviar. Each jar is packed with a colorful, hearty mix of black beans, pinto beans, corn, red bell peppers, and spices, fresh, flavorful, and ready to serve. Perfect as a dip, tossed in salads, on tacos, or mixed into casseroles like this Cowboy Corn Casserole, it brings a vibrant, farm-fresh taste with none of the artificial preservatives. Convenient, versatile, and full of wholesome ingredients, Paisley Farm Cowboy Caviar makes it easy to elevate everyday meals with a pop of flavor.

Adding Paisley Farm Cowboy Caviar to corn casserole is such an easy way to make the dish even better. It brings instant flavor without any chopping, plus the mix of beans, peppers, and corn adds great texture to balance the creamy base. I also love how it brightens the casserole with little pops of color, making it look extra inviting on the table.

The beans give it a bit more substance (and even a little extra fiber), so it feels heartier and more satisfying. And maybe the best part? It stretches the casserole just a bit further, perfect when you’re feeding a crowd or hoping for leftovers.

Ingredients in this Cowboy Corn Casserole

Find all of the complete measurements and instructions in the printable recipe card at the bottom of this post.

Creamed corn gives the casserole its signature sweetness and creamy texture.
Sour cream makes it extra tender and keeps it from drying out.
Melted butter adds richness and that classic comfort food flavor.
An egg helps everything set, so you get soft, sliceable squares.
Corn muffin mix brings the perfect touch of sweetness and turns it into that fluffy, spoonable casserole everyone loves.
Paisley Farm Cowboy Caviar adds color, heartiness, and a little zip, taking a traditional corn casserole to a whole new level.

How to Make Cornbread Cowboy Casserole

This casserole comes together super quickly! Dump everything together, mix, and bake!

Preheat the oven to 350°F. Grease an 8×8-inch baking dish or spray it with non-stick cooking spray. Set it aside.

Place all of the ingredients in a large bowl.

Mix until incorporated.

Pour into the prepared baking dish and bake for 50-55 minutes until the top is golden brown. Let the casserole sit for at least 10 minutes before serving.

Store any leftovers covered in the fridge for up to 5 days. Warm in the oven or microwave before serving.

Tip: Add a little cumin or taco seasoning to your batter and spice things up for Taco night!

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If you can’t wait to try this Cowboy Corn Casserole recipe, be sure you can find it. Pin it to your favorite Pinterest recipe board before you go.

More Recipes to Love

If you are loving these unexpected ways to use Paisley Farm Cowboy Caviar in recipes, you need to take a peek at my Mexican Hamburgers (pictured above) and these Chicken and Cowboy Caviar Taquitos, too.

I wanted to share some of my favorite recipes that use corn, too, because I bet if you are here peeking at the recipe for this cowboy corn casserole, you love corn like we do! My Crack Corn Dip recipe has been an internet sensation for years, and this Grilled Corn and Avocado Salad and Frito Corn Salad go with just about everything. And if you are wondering what’s to make for dinner, this Cheesy Corn Chowder and Honey Cornbread are the obvious answer!

More Paisley Farm Products

I have had the pleasure of working with Paisley Farm Foods for years, and we have created so many amazing recipes with their wholesome products.

Paisley Farm features many delicious “straight from the jar” products. I have shared countless recipes using their Five Bean Salad and both their Hot Brussels Sprouts and Dilled Brussels Sprouts. They also have Sweet Pickled Beets and another new addition, Balsamic Beet & Onion Salad. Whether you are looking for a quick side dish and just want to pop open a jar or you are looking to add some serious flavor to one of your recipes, you need to check them out!

Find where you can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products by visiting their website. Follow Paisley Farm on their social media for great recipes all year long: FaceBook, Instagram, Twitter, and Pinterest.

See All of My Paisley Farm Recipes Here

Whether you’re feeding your family or bringing a dish to share, this Cowboy Corn Casserole is easy, reliable, and incredibly delicious. Add it to your menu and watch it become one of those recipes people always ask for. Enjoy!

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Cowboy Corn Casserole

This Cowboy Corn Casserole is creamy, buttery, and loaded with colorful, zesty Paisley Farm Cowboy Caviar. Easy to make, crowd-pleasing, and full of flavor—perfect for weeknight dinners, potlucks, or holiday sides!

Course Casserole, Side Dish

Cuisine American

Keyword casserole, corn,, cornbread,, Paisley Farm Cowboy Caviar

Prep Time 5

Cook Time 50

Servings servings

Calories 153kcal

Ingredients

1 1/2 cups Paisley Farm Cowboy Caviar
1 15 ounce can creamed corn
1 cup sour cream
½ cup (1 stick) butter melted
1 large egg slightly beaten
1 8.5 ounce box Jiffy Corn Muffin Mix

Instructions

Preheat the oven to 350°F. Grease an 8×8-inch baking dish.
In a large bowl, mix all of the ingredients until incorporated. Pour into the prepared baking dish and bake for 50-55 minutes until the top is golden brown.
Let the casserole sit for at least 10 minutes before serving

Nutrition

The post Cowboy Corn Casserole appeared first on An Affair from the Heart.

Easy Black Bean Soup

Michaela Kenkel — Tue, 21 Oct 2025 18:24:01 +0000

This black bean soup is the kind of meal that feels like a hug in a bowl, rich, flavorful, and creamy without a drop of cream. Quick to make, naturally meatless, and full of wholesome goodness, it’s perfect for weeknights or anytime you need a little comfort. Top it your way and savor every spoonful that will have everyone asking for seconds.

No food makes me happier than sitting down to a hot bowl of soup. Soup has always been my ultimate comfort food. It doesn’t matter what time of year it is; if there’s soup simmering on the stove, I’m happy.

Warm, rich, and full of flavor, this Black Bean Soup is the kind of recipe that makes soup season epic. It’s simple to prepare, incredibly creamy, and made with just a handful of pantry ingredients. Top it however you like and make it your own.

This recipe quickly became a family favorite at our house. Even my youngest son, who wasn’t convinced it sounded good, cleaned his bowl and asked for more the first time I made it. There’s no better review than that.

Best Black Bean Soup Recipe

This soup checks all the boxes. It’s easy to make with just one pot and hardly any prep work, but it tastes like you’ve been cooking all day. The combination of sautéed onion, bell pepper, and spices gives it incredible depth of flavor. It’s creamy and satisfying without using any cream at all, and it’s the perfect base for your favorite toppings. Whether you like a little crunch from tortilla strips, a dollop of sour cream, or a sprinkle of cheese, this soup can be as simple or as dressed up as you like.

Easy Recipe for Black Bean Soup

One of the best things about this black bean soup is how adaptable it is to fit a variety of dietary needs. It’s naturally meatless, so it works perfectly for vegetarians, and by using vegetable stock and olive oil instead of bacon grease or beef stock, it’s completely vegan and dairy-free.

Black beans themselves are a nutritional powerhouse, packed with protein, fiber, and essential vitamins and minerals, making this soup both filling and good for you. It’s a great way to enjoy a hearty, satisfying meal while keeping things wholesome, and it’s ideal for anyone looking to eat more plant-based or include more nutrient-rich foods in their diet.

Ingredients in Black Bean Soup

You don’t need much to make this soup, and you probably have most of it in your pantry already. Find all of the measurements and instructions in the printable recipe card at the bottom of this post.

Red onion and red bell pepper: Create a sweet, flavorful base for the soup.
Garlic: Adds depth and warmth.
Canned Black beans: The star of the show, giving the soup its creamy texture when blended. with no soaking required.
Beef stock: Adds richness, or swap in vegetable or chicken stock if you prefer.
Bacon grease: For added flavor, though olive oil or butter would work well too.
Spices: A mix of cumin, chili powder, salt, and black pepper for that earthy, bold taste.

Optional Toppings for Black Bean Soup: avocado, tortilla strips, cilantro, shredded cheese, diced tomato, sour cream, lime, whatever you prefer

Since it’s naturally meatless, this soup makes a wonderful vegetarian meal (and vegan if you use vegetable stock and oil). It’s also a perfect choice for Lent, hearty enough to fill you up without feeling heavy.

How to Make Traditional Black Bean Soup

Sauté the veggies: In a Dutch oven, cook the onion and bell pepper until softened and fragrant.

Add garlic and spices: Stir them in and let everything cook together for another minute or two.

Add beans and stock: Pour in the black beans and stock, bring to a boil, then lower the heat and let it simmer for about 20 minutes.

Blend the soup: Carefully puree with an immersion blender until smooth and creamy.

Simmer again: Return to the stove for another few minutes until it thickens slightly.

Serve and top: Ladle into bowls and finish with your favorite toppings—avocado, tortilla strips, cilantro, shredded cheese, or a squeeze of lime.

This soup stores beautifully, making it great for meal prep. Once cooled, keep it in an airtight container in the refrigerator for up to four days. It also freezes really well for up to three months. Just thaw it overnight in the fridge before reheating. Warm it on the stovetop over medium heat or in the microwave, stirring occasionally until heated through.

Slow Cooker Black Bean Soup

If you’d rather use your slow cooker, go for it! Sauté the onion, bell pepper, and garlic in a skillet before adding them to the crockpot, then add the beans, stock, and spices. Let it cook on low for six to eight hours or on high for three to four hours. Before serving, blend the soup until smooth right in the crockpot, then garnish as you like.

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If you are excited to make this easy black bean soup recipe, make sure you keep it handy! Pin it to your favorite Pinterest recipe board before you go.

What to Serve with Black Bean Soup

This soup is hearty enough to stand on its own, but it also pairs perfectly with a few simple sides. A piece of warm cornbread or a cheesy quesadilla is always welcome. A crisp green salad makes a nice, fresh contrast. You can also scoop it up with tortilla chips or serve it alongside crusty bread for dipping. If you want to make it an even more protein rich meal, try adding a side of grilled chicken, shrimp, or steak.

More Bean Recipes to Love

My grandma’s Ham and Bean Soup (pictured above) is a must try too, as is my Three Bean Chili recipe and my Potato, Green Bean and Bacon Soup, when you are in the mood for soup with beans.

When it comes to side dishes, you have to try my Restaurant Style Refried Beans made from a canned, my Grandma’s Pork ‘n Beans and my Sophisticated Green Bean Casserole. When it comes to main dishes, you can’t go wrong with these Five Bean & Cheese Enchiladas or these Mexican Hamburgers!

Bean based appetizers are some of my favorties! Try my Texas Trash Warm Bean Dip recipe, this Asian Bean Dip, air fryer Edamame Beans, or this Hot Beef & Bean Dip for your next party.

Find all of my bean recipes here on my website.

This black bean soup is more than just a meal—it’s comfort in a bowl, easy to make, adaptable for every diet, and full of wholesome, satisfying flavor. Whether you’re serving it for a busy weeknight dinner, a cozy lunch, or a meatless meal for Lent, it’s sure to become a go-to favorite that everyone will love.

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Easy Black Bean Soup

Easily prepared, black bean soup, so rich and creamy and full of goodness. You will be amazed at the magnitude of flavors this one offers! Top it however you like!

Course Soup

Cuisine American

Keyword black beans, canned black beans, Easy Black Bean Soup, slow cooker, stovetop

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 161kcal

Author Michaela Kenkel

Ingredients

1 cup red onion diced
1 large red bell pepper diced (about a cup)
4 Tablespoons bacon grease or sub olive oil
4 cloves garlic minced
2 15 ounce cans black beans drained and rinsed
1 32 ounce beef stock (can sub vegetable or chicken)
1 teaspoon cumin
1 teaspoon chili powder
2 teaspoons salt
1/2 teaspoon black pepper

Optional Toppings:

tortilla strips, cilantro, shredded cheese, diced tomato, sour cream, lime

Instructions

In a dutch oven over medium heat, add bacon grease, onion and pepper. Saute until softened, about 10 minutes.
Add in garlic and spices. Cook a couple of minutes more.
Add in beans and beef stock. Bring to a boil, then lower to a simmer. Simmer for 20 minutes.
Remove from heat. Using your hand blender, carefully blend the soup until smooth.
Return to stove, simmer for another 15 minutes. Soup will thicken.
Serve hot, topped with desired toppings.

Video

Notes

Crockpot Option

Sauté the onion, bell pepper, and garlic in a skillet before adding them to the crockpot.
Add all remaining ingredients to the slow cooker.
Cook on low for 6–8 hours or high for 3–4 hours.
Use an immersion blender to puree until smooth, then serve with your favorite toppings.

How to Store Leftovers

This soup stores beautifully, making it great for meal prep.

Refrigerate: Store cooled soup in an airtight container for up to 4 days.
Freeze: Place in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Warm on the stovetop over medium heat or microwave in short intervals, stirring in between.

Original Recipe from LeMoine Family Kitchen

Nutrition

This recipe was originally posted on November 7, 2017. It has been updated to improve user experience and reshared on October 21, 2025.

The post Easy Black Bean Soup appeared first on An Affair from the Heart.

Apple Kuchen (German Apple Cake)

Michaela Kenkel — Tue, 16 Sep 2025 16:28:03 +0000

There’s nothing quite like the aroma of apples and cinnamon baking away in the oven. A traditional German dessert, this Apple Kuchen is made with a tender, ‘not too sweet’ cake, topped with a layer of fresh apples sprinkled with cinnamon and sugar, then finished with a drizzle of vanilla glaze. Simply heavenly!

You guys. Don’t walk, run to the store and get yourself the ingredients for this one. It’s simply amazing! It’s September, and for me, that means apples. Baking with apples is one of my favorite things. You can’t beat the aroma they give off, and the taste is second to none.

German Apple Kuchen (Apple Cake)

The first time I made this was back in 2016. It was for a tailgate that my parents were attending, and my Dad was celebrating his birthday that day, and also it was the first day of Oktoberfest. We decided to run with the theme, so we grilled bratwurst burgers, and I needed a dessert that was German and yummy for a birthday. Dessert is my dad’s favorite food group. Apple Kuchen was the perfect idea.

Be sure to take a look at my Oktoberfest Chili and these Bratwurst Sliders. They are perfect for celebrating Oktoberfest!

German Apple Cake Recipe

In Germany, “Kuchen” simply means cake, but it often carries a homestyle, from-scratch charm that feels extra special. This Apple Kuchen is no exception, built on a tender, lightly sweet base, layered with cinnamon apples, and finished with a drizzle of vanilla glaze. It’s a dessert that feels both classic and comforting, no matter when you serve it.

Ingredients in Apple Kuchen (German Apple Cake)

For the complete measurements and instructions, please refer to the printable recipe card at the bottom of this post.

To Make the Cake:

Granny Smith Apples – Their tart flavor balances the sweetness of the cake and glazes beautifully. You’ll need 4–5 medium apples, peeled, cored, and sliced thin. If you don’t have Granny Smith, Honeycrisp, Braeburn, or Pink Lady apples also work well.
Butter – Use room-temperature unsalted butter so it creams easily with the sugar. Salted butter works too, just reduce the added salt slightly.
Sugar – Regular granulated sugar sweetens the cake, while a little extra sugar is mixed with cinnamon for the topping.
Eggs – Two large eggs help bind the batter and give the cake structure.
Vanilla Extract – Adds warmth and depth of flavor to both the cake and the glaze.
Flour – All-purpose flour is perfect here. Make sure to measure it correctly by spooning into your cup and leveling off.
Baking Powder – Helps the cake rise to a soft, tender crumb.
Salt – Just a pinch to balance the sweetness.
Cinnamon – A teaspoon in the batter and more in the topping gives that classic apple-cinnamon flavor.
Sour Cream – Keeps the cake moist and adds a slight tang. Full-fat or light sour cream both work.

For the Glaze:

Powdered Sugar, Vanilla + Milk – Whisked together with vanilla to make a simple glaze that drizzles over the finished cake. You can adjust the thickness with a touch more milk or sugar, depending on your preference.

How to Make German Apple Kuchen

Gather your ingredients, and you’ll see just how simple it is to bring a little bit of German baking tradition to your kitchen. From the tender cake to the cinnamon-spiced apples and sweet glaze, this Apple Kuchen is a treat worth sharing.

Start by preheating your oven to 350°F. Line a 9×13 baking dish with parchment paper (or just give it a good greasing) so your cake comes out easily later.

In a mixing bowl, cream together the butter and sugar until it’s nice and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla.

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Now add this dry mixture to the butter mixture in parts, alternating with the sour cream. You’ll start with flour, add a little sour cream, more flour, more sour cream, and finish with flour. Mix just until everything comes together. Don’t overmix it.

Spread the batter evenly into your prepared pan.

Next, peel, core, and slice your apples into thin wedges (about 16 slices per apple works well). Lay them across the batter in a single layer, covering the whole top.

Stir together the cinnamon and sugar for the topping and sprinkle it evenly over the apples.

Pop the pan into the oven and bake for about 40 minutes, or until a toothpick poked into the center comes out clean.

Let the cake cool for around 30 minutes. While it’s cooling, whisk together the powdered sugar, milk, and vanilla until smooth to make your glaze.

Drizzle the glaze over the cooled (or still slightly warm) cake. Slice it up, serve, and enjoy either warm from the pan or cooled. Leftovers keep best in the fridge.

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Tips, Storage, and Make-Ahead Info for Apple Kuchen

Tips for the best Apple Kuchen:

Slice your apples evenly so they bake at the same rate. Thin slices (around 1/8 inch) work perfectly.
Use tart apples like Granny Smith for a nice balance against the sweetness of the cake and glaze. If you prefer a sweeter cake, Honeycrisp or Braeburn are great options too.
Don’t overmix the batter. Stir just until the flour and sour cream are incorporated. This keeps the cake tender and light.
If you want extra flavor, lightly sprinkle a pinch of nutmeg or cloves over the apples along with the cinnamon sugar. Or try my Apple Pie Spice!

Storage:

Apple Kuchen keeps well in the fridge for up to 4–5 days. Cover it loosely with foil or plastic wrap to keep it from drying out.
You can enjoy it warm or at room temperature. The flavor actually develops a little after sitting overnight.

Make-Ahead Tips:

You can assemble the cake (batter and apple topping) a few hours ahead and refrigerate until ready to bake. Just bring it to room temperature before putting it in the oven.
The glaze can be made ahead of time and stored in a small container in the fridge. Warm it a bit and drizzle it over the cake right before serving for a fresh, glossy finish.

More German Recipes to Love

If you have been with me for a while, you know that my heritage is both German and Polish, and I have lots of recipes to prove it. I have an entire section dedicated just to sauerkraut! Some of my favorite German recipes (although it feels like naming your favorite child, and it’s really hard to do) are German Onion Pie {Zwiebelkuchen}, Sauerkraut, Bratwurst and Potato Soup, Stuffed Cabbage Rolls (pictured above), and this German Apple Dessert. Find all of my German recipes here.

Whether you serve it warm right from the oven or let it cool to enjoy later, Apple Kuchen is a dessert that brings a little piece of German baking tradition to your table. With its tender cake, cinnamon-spiced apples, and sweet vanilla glaze, every bite is a comforting reminder of home and family. It’s a simple treat that’s perfect for sharing or keeping all to yourself! Let’s get to the recipe!

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Apple Kuchen (German Apple Cake)

A traditional German treat that’s not too sweet, perfectly spiced, and irresistible!

Course Desserts

Cuisine German

Keyword Apple Kuchen (German Apple Cake)

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 228kcal

Author Michaela Kenkel

Ingredients

For the Cake:

4-5 medium sized Granny Smith Apples
1/2 cup butter room temperature
2/3 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream
3 Tablespoons sugar
1/2 teaspoon ground cinnamon

For the Glaze:

1 cup powdered sugar
1 1/2 Tablespoons milk
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees and line a 9×13 baking dish with parchment paper.
Cream butter and sugar together in your mixer until light and fluffy. Add in eggs one at a time, add vanilla.
Sift together flour, baking powder, salt and cinnamon.
Add flour mixture and sour cream, alternating, starting and ending with flour. Mixing just until each addition is incorporated into batter.
Spread batter into prepared pan.
Peel, core and slice apples into thin slices (about 16 slices per apple) place apples in a single layer across top of batter.
Combine sugar and cinnamon for topping. Sprinkle over top of apple layer.
Bake for 40 minutes, or until toothpick inserted in center comes out clean.
Remove cake from oven and let cool 30 minutes.
Prepare glaze: combine powdered sugar, milk and vanilla, stirring until smooth. Drizzle over top of cake. Serve cake still warm or can be served cooled.
Store in refrigerator.

Video

Notes

Apple Kuchen keeps well in the fridge for up to 4–5 days. Cover it loosely with foil or plastic wrap to keep it from drying out.

Nutrition

This recipe was originally posted on September 21, 2016. It has been updated to improve user experience and reshared on September 16, 2025.

The post Apple Kuchen (German Apple Cake) appeared first on An Affair from the Heart.