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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.

Sourdough & Sausage Breakfast Casserole

Michaela Kenkel — Tue, 05 May 2026 03:36:29 +0000

If you’re looking for a hearty, make-ahead breakfast casserole that actually stands out from the rest, this Sourdough and Sausage Breakfast Casserole is it. The tangy sourdough bread, savory sausage, and rich mushroom topping come together in a way that feels just a little more special than your typical egg bake.

This recipe makes a full 9×13 pan, serving about 12 people, which makes it perfect for holidays like Christmas morning, weekend guests, or spring brunches like Mother’s Day. Best of all, it’s prepped the night before, so all you have to do in the morning is pop it in the oven.

I have had this breakfast sausage and egg casserole recipe on my website for a long time. It was first posted back in 2011, and it’s one I make often. However, the photos were terrible, and the post was written about everything under the sun, except maybe sausage breakfast casseroles. So today it gets a glow up! New photos, updated recipe card with nutritional information, and more!

Sausage Breakfast Casserole Recipe

This isn’t your average breakfast casserole. The sourdough adds a subtle tang that balances the richness of the sausage and cheese, while the creamy mushroom topping gives it that cozy, comfort food feel. It’s hearty without being boring, and it holds up beautifully for serving a crowd. Plus, that overnight rest means less stress in the morning and more time enjoying coffee with your people.

Ingredients in Sourdough Bread Breakfast Casserole

Sourdough bread – The star of the show. Adds structure and that signature tangy flavor that sets this apart. Use stale bread or fresh bread; either works. Homemade sourdough bread or store-bought works just fine!
Cheddar cheese – Melts into the layers for richness and that classic breakfast casserole flavor
Bulk breakfast sausage – Brings savory, slightly spicy flavor and protein to make it filling
Red pepper flakes – A little kick to balance the richness (adjust to taste)
Dry mustard – Adds depth and enhances the flavor of the cheese and eggs
Eggs – The base that holds everything together
Milk – Keeps the casserole soft and custardy instead of dry
Green onions – Fresh flavor and a little bite to brighten things up
Cream of mushroom soup – Creates that creamy, comforting topping layer. Try my Homemade Cream of Mushroom Soup recipe!
Fresh mushrooms – Add texture and earthy richness that pairs perfectly with sausage
Additional milk – Thins the topping so it spreads easily
Cherry tomatoes (optional) – A fresh, bright garnish that balances the richness

How to Make Sourdough and Sausage Breakfast Casserole

Start by greasing a 9×13 baking dish.

Layer the sourdough bread slices across the bottom of the pan, using just enough to fully cover the surface. Sprinkle the shredded cheddar cheese evenly over the bread.

In a skillet, brown the sausage with the red pepper flakes, breaking it up into small crumbles as it cooks. Drain any excess grease and let it cool slightly. Spread the sausage evenly over the cheese layer.

In a large bowl, whisk together the eggs, dry mustard, 2 ¼ cups milk, and green onions.

Pour this mixture evenly over the casserole.

Cover and refrigerate overnight (or at least 6–8 hours).

When ready to bake, preheat the oven to 350°F.

In a separate bowl, stir together the cream of mushroom soup, 1/3 cup milk, and fresh mushrooms.

Pour this mixture evenly over the casserole. Add the remaining cheese.

Bake uncovered for 50–60 minutes, or until the center is set and the top is lightly golden.

Let the casserole rest for 5–10 minutes before slicing. Garnish with cherry tomatoes if desired, then serve.

Make Ahead + Storage

Make Ahead: Assemble the casserole the night before, cover tightly, and refrigerate. Bake fresh in the morning.

Storage: Store leftovers covered in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave or warm larger portions in the oven at 300°F until heated through.

Love it? Pin it!

If you can’t wait to make this sourdough breakfast bake recipe, be sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for Success

Use slightly stale sourdough for the best texture
Don’t skip the overnight rest; it helps the bread soak up all that flavor
If the top starts browning too quickly, loosely tent with foil toward the end
Letting it rest before cutting makes for cleaner slices

FAQs – Overnight Breakfast Casserole

Can I make this without the overnight step? You can, but letting it sit gives the best texture. If you’re short on time, let it rest at least 30–60 minutes before baking.

Can I use a different bread? Yes, but sourdough really gives this casserole its signature flavor. French bread would be your next best option.

Can I add vegetables? Absolutely. Bell peppers or spinach would be great additions.

More Breakfast Recipes to Love

I love a breakfast casserole, don’t you? I just posted the recipe (pictured above) for Denver Omelet Style Biscuit Breakfast Casserole, it’s so good! Or check out this Sausage and Crescent Breakfast Casserole or this Baked French Toast Casserole with Streusel Topping.

And if you are a fan of sweet breakfasts, try my Ice Cream Sticky Rolls, these Brown Sugar Cinnamon Pop-Tarts Bars, Air Fryer Cinnamon Rolls, or these Sourdough Cinnamon Rolls.

If you have never made sourdough bread, this no-knead homemade sourdough bread recipe is a great place to start.

This is one of those recipes that proves breakfast casseroles don’t have to be boring. The sourdough and sausage combination gives it just enough of a twist to make people ask for the recipe, and the make-ahead factor makes it one you’ll come back to again and again.

LIKE THIS RECIPE?
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Sourdough and Sausage Breakfast Casserole Recipe

The tang of the sourdough bread with the spiciness of the sausage with the richness of the fresh mushrooms sets this casserole apart from all of the others.

Course Breakfast/Brunch

Cuisine American

Keyword breakfast casserole, casserole, eggs, mushrooms, Sausage, sourdough, Sourdough and Sausage Breakfast Casserole

Prep Time 15

Cook Time 1

Overnight Chill Time 8

Total Time 9 15

Servings servings

Calories 448kcal

Author Michaela Kenkel

Ingredients

4-6 slices sourdough bread (use what you need)
2 cups shredded cheddar cheese
2 pounds bulk breakfast sausage
1/4-1/2 teaspoon red pepper flakes (to taste)
1 teaspoon dry mustard
8 large eggs
2 ¼ cups milk
4 green onions sliced
1 (10.5 ounce) can of cream of mushroom soup
1/4 – 1/2 pound fresh mushrooms sliced
1/3 cup milk
Cherry tomatoes halved (optional topping)

Instructions

Grease bottom of a 9×13 baking pan.
Cover the bottom of the pan evenly with sourdough bread slices.
Sprinkle half of the cheddar cheese over the bread.
Brown and crumble the breakfast sausage with the red pepper flakes, drain grease, and let cool slightly. Sprinkle over the on top od sausage.
In a large bowl, mix eggs, dry mustard, 2 ¼ cups milk, and onions. Pour this over bread, cheese and sausage.
Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Mix cream of mushroom soup with 1/3 cup milk and the mushrooms, and pour over casserole. Sprinkle with the remaining cheese and bake uncovered for 1 hour.
Let stand 5-10 minutes. Garnish with tomatoes. Cut into squares and serve.

Video

Notes

Make Ahead:
Assemble the casserole the night before, cover tightly, and refrigerate. Bake fresh in the morning.

Storage:
Store leftovers covered in the refrigerator for up to 3 days.

Reheating:
Reheat individual portions in the microwave or warm larger portions in the oven at 300°F until heated through.

Nutrition

This recipe was originally posted on August 12, 2011. It has been updated to improve user experience and reshared on May 4, 2026.

I couldn’t delete the photos of my sweet doggies that were in the post, though!

My sweet Gabby and Sully. <3

The post Sourdough & Sausage Breakfast Casserole appeared first on An Affair from the Heart.

Pulled Pork Grilled Cheese

Michaela Kenkel — Thu, 02 Oct 2025 16:06:12 +0000

Buttery sourdough, saucy pulled pork, and gooey melted cheese come together for a grilled cheese sandwich that feels like pure comfort. It is the perfect way to turn leftovers into something you will want to make again and again.

Repurposing leftovers is one of my favorite things. I love it when I know that once this meal is done, I have plans for it to become something entirely different. Especially now that our “nest” has truly emptied. After years of cooking for a family of six, cooking for two is a huge challenge for me. In fact, on Sundays when we are all together, and I am cooking for our now family of thirteen, I find it so much easier than when there are just two of us.

Grilled Cheese with Pulled Pork

These grilled pork grilled cheese sandwiches started out as my Slow Cooker Dr. Pepper BBQ Pork. An easy recipe that I have been making for dinners and tailgates for years. It’s a pork loin roast or pork butt that is slow-cooked in a homemade Dr. Pepper barbecue sauce, and served on hamburger or slider buns. I love this particular recipe, not only because it’s so easy to make and tastes terrific, but it freezes well and is great for repurposing. Plus, I am just a sucker for a grilled cheese sandwich!

pulled pork grilled cheese sandwich

When you have leftover pulled pork, turning it into a grilled cheese sandwich is one of the best ways to bring new life to it. This is the kind of recipe that feels like the ultimate comfort food. Crispy, buttery bread, gooey melted cheese, and a savory pork mixture come together for a sandwich that tastes like something special but is simple enough for any night of the week.

If you love these BBQ Pork Grilled Cheese Sandwiches, be sure to check out my Crockpot Hawaiian Chicken Sandwich recipe and these Smoked BBQ Hot Dogs & Kraut. If Barbecue is your jam, check out this round up of recipes to make with a bottle of BBQ Sauce.

Dr. Pepper BBQ Pork Grilled Cheese

Grilled cheese sandwiches are already a favorite, but when you add tender pulled pork, they get even better. The flavors of smoky barbecue sauce, tender pork, and gooey cheese are irresistible. Sourdough bread is a great choice here because it holds up to the pork mixture and doesn’t get soggy the way softer bread like white bread can. Gouda is my go-to cheese for this sandwich, but melted cheddar, American cheese, or even pepper jack are delicious options.

Ingredients in Pulled Pork Grilled Cheese

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

Leftover pulled pork – already sauced if you are using my Dr. Pepper BBQ pork, otherwise mix with barbecue sauce, bottled or homemade BBQ sauce.
Sourdough bread – holds up nicely and keeps its crunch.
Gouda cheese – regular or try smoked gouda. Sub American cheese, cheddar, or pepper jack if you prefer.
Butter – for the side of each slice of bread for grilling. Some people like to use mayonnaise, but I am a fan of butter.

How to Make Pulled Pork Grilled Cheese

These come together quickly and easily. Perfect for busy weeknights when you don’t feel like cooking.

First, warm the BBQ pork before you build your sandwich so it heats through evenly with the cheese.

Spread butter on the side of each slice of bread so you get that crispy, golden brown finish.

Cook the sandwich over medium heat. Too hot and the bread will burn before the cheese melts, too low and it won’t crisp properly.

Don’t overload the bottom slice with pork. A balanced filling helps the melted cheese hold everything together. Make sure there is cheese touching both slices of bread.

Storage and Serving Ideas

Pulled Pork Grilled Cheese is best served fresh off the skillet while the bread is still crisp and the cheese is melted. Serve with tomato soup for a classic pairing, coleslaw for crunch, or just keep it simple with potato chips or French fries. These sandwiches also make a great game day snack when cut into smaller portions.

Love it? Pin It!

If you can’t wait to make these pulled pork grilled cheese sandwiches, make sure you can find the recipe. Pin them to your favorite Pinterest recipe board before you go.

More Recipes to Love

I have so many barbecue recipes to love right here on my website! Those Slow Cooker Dr. Pepper Ribs you see above are one of my readers’ favorites. You need to check out my Grilled BBQ Chicken Pizza, BBQ Bacon Wrapped Water Chestnuts, BBQ Little Smokies, and these BBQ Pork Chops.

Pulled pork grilled cheese FAQs

Can I use other meats? Yes. This recipe is perfect for leftover pulled pork, but also works with shredded chicken or even pulled beef.
What cheese is best for this sandwich? Gouda is creamy and melts beautifully. American cheese gives that diner-style grilled cheese flavor. Pepper jack adds a little spice. You can even mix cheeses or add a second slice of cheese for more gooeyness.
Can I freeze these? I do not recommend freezing the assembled sandwiches because the bread will get soggy. You can, however, freeze portions of pulled pork and thaw them later for a quick grilled cheese.

This sandwich is the kind of recipe that turns leftovers into something you will look forward to eating again. The crispy sourdough, melty cheese, and smoky pork make a meal that always feels like a good time. Whether you are craving a quick lunch or a simple dinner, this Pulled Pork Grilled Cheese will become one of your new favorites.

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Pulled Pork Grilled Cheese

A cheesy, savory twist on a classic, this Pulled Pork Grilled Cheese uses tender leftover pork sandwiches or slow-cooked pork butt with barbecue sauce, layered between slices of buttered sourdough bread. Cook over medium heat until the bread is golden brown and the cheese is perfectly melted. Quick, easy, and the ultimate comfort food for lunch, dinner, or a healthy snack on the go.

Course Sandwiches

Cuisine American

Keyword BBQ, BBQ pork,, Dr. Pepper, Dr. Pepper BBQ Sauce, Grilled cheese, pulled pork, sourdough

Prep Time 5

Cook Time 6

Servings servings

Calories 994kcal

Ingredients

2 cups BBQ pulled pork
8 slices sourdough bread
16 slices smoked gouda cheese
Butter

Instructions

Warm BBQ pulled pork.
Heat a skillet over medium heat.
Butter one side of each slice of bread. Place one slice in the skillet, buttered side down. Layer on 1-2 slices of cheese, about ½ cup of BBQ pork, and then more cheese. Top with the remaining piece of bread, buttered side up, to complete the sandwich.
Grill for 2 to 4 minutes on each side, until the bread is golden brown and the cheese is melty.
Cut in half and serve immediatley.

Video

Nutrition

The post Pulled Pork Grilled Cheese appeared first on An Affair from the Heart.

Slow Cooker Buffalo Chicken Chili

Michaela Kenkel — Tue, 23 Sep 2025 16:19:36 +0000

Hot wings in chili form? Yes please! This Slow Cooker Buffalo Chicken Chili takes the classic flavor of buffalo wings and transforms it into a hearty, comforting chili. Tender chicken, beans, and veggies simmer together with spicy hot wing sauce, then get topped with ranch or bleu cheese and crisp celery for the ultimate game day or cold-weather meal.

If you’ve lived in Nebraska long enough, you know the weather can turn on a dime. When the cold sets in, I grab my slow cooker and toss in everything for this Buffalo Chicken Chili. It’s the kind of stick-to-your-ribs dinner that makes hunkering down at home feel pretty great.

There’s even a saying around here: “If you don’t like the weather in Nebraska, wait five minutes and it will change.” This chili has seen its fair share of snowy days in my kitchen.

Buffalo Chicken Chili

If you’re a fan of buffalo wings, this chili will quickly become a favorite. It has the same bold, tangy flavor you get from hot wings, but in a hearty, comforting bowl of chili. The slow cooker makes it almost effortless; just add everything in, set it, and come back to dinner ready and waiting. You can make it as mild or as fiery as you like, depending on which wing sauce you choose, and the toppings let everyone customize their own bowl. Whether it’s game day or just a chilly evening, this recipe is guaranteed to hit the spot.

Crockpot Buffalo Chicken Chili

One of the best parts about making chili in a slow cooker is how effortless it is. You simply add everything to the pot, set it, and let it simmer low and slow while you go about your day. The flavors have plenty of time to meld together, the chicken turns tender, and you don’t have to hover over the stove. It’s the kind of meal that feels comforting and hearty, but without the extra work, which is exactly why this Buffalo Chicken Chili has become a favorite in my kitchen.

Ingredients in Buffalo Chicken Chili

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

Chicken breasts – Lean and tender, chicken is the perfect protein for this chili. You can also use chicken thighs if you prefer them, or even leftover rotisserie chicken for convenience.
Onion, celery, and garlic – These aromatics build the flavor base. The celery is especially fun because it ties back to the classic Buffalo wing pairing.
Chili powder and cumin – These spices add warmth and depth to balance the tangy hot sauce. If you like a smoky flavor, swap in a touch of smoked paprika.
Flour – A couple of tablespoons help thicken the broth slightly so the chili has body. If you’re gluten-free, use cornstarch or leave it out; the chili will still be delicious, just a little looser.
Buffalo wing sauce – The star of the show! I use Frank’s RedHot, but any brand or heat level will work. Choose mild for less heat, or go bold if you like it spicy.
Canned tomatoes with juice – They add acidity and balance to the richness of the sauce. Fire-roasted tomatoes are a great swap if you want a smoky edge.
Black beans and kidney beans – A hearty combo that makes the chili filling and satisfying. You can use all of one kind, or swap in white beans or chickpeas if that’s what you like.
Chicken broth – Keeps everything simmering in a flavorful base. Vegetable broth also works.
Salt and pepper – Simple seasonings to round everything out. Adjust at the end after tasting, since hot sauces vary in saltiness.
Optional toppings: green onions, more celery, sour cream, ranch, blue cheese crumbles, or mozzarella cheese. The cool, creamy toppings balance the spice, while the cheese adds that melty comfort-food finish.

How to Make Buffalo Chicken Chili in the Slow Cooker

Dump everything in the slow cooker and set it and forget it! It’s that easy!

Add chicken, veggies, spices, hot wing sauce, beans, tomatoes, and broth to your slow cooker. Stir in the flour to help thicken. Cover and cook on low for about 5 ½ hours.

Ladle into bowls and finish with your favorite toppings, and enjoy!

Making Ahead and Storing Leftovers

Make Ahead: This chili is an excellent make-ahead meal. You can prep all of the ingredients the night before and refrigerate them in the slow cooker insert (if yours is refrigerator-safe), then just pop it into the base and turn it on the next morning. It will also work as a freezer meal.
Make this on the Stovetop: No slow cooker? No problem. Add all the ingredients to a large pot, bring to a simmer, and cook for about 1 hour to 1 hour and 30 minutes, stirring occasionally.
Storing Leftovers: Leftovers keep beautifully. Store cooled chili in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, so the next day’s bowl is often even better than the first.
To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth if the mixture seems too thick.
To Freeze, let the chili cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the slow cooker until hot.

Love it? Pin it!

If you love this buffalo chicken chili recipe, keep it where you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Buffalo Chicken Chili

This chili is simple, but a few small tweaks make it even better.

Be sure to dice the chicken into bite-sized pieces before cooking so it cooks evenly and is easy to eat in a spoonful.
If you want extra heat, stir in a splash more hot wing sauce just before serving instead of adding it all upfront; this way, you can taste and adjust.
Don’t skip the toppings! Ranch, bleu cheese, or sour cream balance the spice and make the chili feel just like eating wings.
We love to serve alongside cornbread, tortilla chips, or crusty bread to scoop up every drip in the bottle of the bowl!

More Chili Recipes to Try

If your family is chili fans like mine, I have all sorts of ways to enjoy it!

My Five Bean Chicken Chili has a sweet heat and is loaded with beans, my classic Three Bean Chili – my go-to, when Oktoberfest gets underway, my Oktoberfest Chili with bratwurst and sauerkraut always make an appearance. My Mom’s White Chicken Chili, pictured above, is my kids’ favorite, and if you want to go all out, be sure to try this Skyline Chili Copycat for Cincinnati Chili, served over spaghetti!

Of course, I would not be a good friend if I didn’t share my Homemade Chili Seasoning, my recipe for the best chili for chili dogs, this chili cheese bean dip, and my chili mac recipes that are perfect for repurposing leftover chili.

Now, if Buffalo Chicken Recipes and Hot Wings hold the key to your heart, be sure to try my Buffalo Chicken Lettuce Wraps, pictured above, and my Buffalo Pulled Pork, for two more slow cooker meals. My Buffalo Chicken Pizza is a fan favorite, and you can’t beat this Buffalo Chicken Dip or try this Buffalo Cauliflower Dip for lighter fare.

Find all of my slow cooker recipes here and my huge collection of soup recipes here.

This Slow Cooker Buffalo Chicken Chili is hearty, a little spicy, and full of that classic wing-night flavor, and so easy to serve to a crowd. Whether you’re curled up on a cold evening or cheering on your team on game day, this chili is a winner every time.

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Slow Cooker Buffalo Chicken Chili

Hot wings meet chili in this warming Slow Cooker Buffalo Chicken Chili recipe. A simple chili recipe with chicken, beans, celery, and hot wing sauce.

Course Soup

Cuisine American

Keyword Buffalo Chicken Chili, Hot wing Chili, How to make chili with hot wing sauce, slow cooker

Prep Time 5

Cook Time 5 30

Total Time 5 35

Servings servings

Calories 205kcal

Author Michaela Kenkel

Equipment

Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker

Ingredients

1 medium-sized Onion diced
4 stalks Celery diced (more for serving if you like)
3 cloves garlic minced
5 small chicken breasts cut into bite-sized pieces
1 Tablespoon Chili Powder
1 Tablespoon Cumin
2 Tablespoons flour
1/2 cup hot wing sauce I use Frank’s RedHot
2 14.5 ounce cans diced tomatoes with juice
1 15-ounce can black beans
1 15-ounce can dark red kidney beans
salt and pepper to taste
2 cups chicken stock

Optional Toppings:

mozzarella cheese, ranch, blue cheese crumbles, Freshly diced celery, green onions, sour cream ranch or blue cheese for serving

Instructions

Add all of the ingredients (except garnishes for serving) into your slow cooker.
Cover and cook on low for 5 1/2 hours.
Ladle into bowls and serve with your favorite toppings.

Video

Notes

Making Ahead and Storing Leftovers

Make Ahead: This chili is an excellent make-ahead meal. You can prep all of the ingredients the night before and refrigerate them in the slow cooker insert (if yours is refrigerator-safe), then just pop it into the base and turn it on the next morning. It will also work as a freezer meal.
Make this on the Stovetop: No slow cooker? No problem. Add all the ingredients to a large pot, bring to a simmer, and cook for about 1 hour to 1 hour and 30 minutes, stirring occasionally.
Storing Leftovers: Leftovers keep beautifully. Store cooled chili in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, so the next day’s bowl is often even better than the first.
To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth if the mixture seems too thick.
To Freeze, let the chili cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the slow cooker until hot.

Nutrition

This recipe was originally posted in January 2012. It has been updated to improve user experience and reshared on September 23, 2025.

The post Slow Cooker Buffalo Chicken Chili appeared first on An Affair from the Heart.

Kielbasa and Sauerkraut Hoagies

Michaela Kenkel — Wed, 20 Aug 2025 13:39:20 +0000

If you’re looking for the ultimate game day food, these Kielbasa and Sauerkraut Hoagies are it! Juicy smoked kielbasa, tangy sauerkraut, and a hint of sweetness from brown sugar all come together in a cast-iron skillet. Whether you’re grilling at the tailgate, cooking over the fire pit, or whipping them up in your kitchen for a watch party, this recipe is hearty, easy, and made for sharing. Thanks to my friends at Frank’s Kraut, these sandwiches bring big flavor to every bite.

Colleges are going back, and for many, that means college football! We have had season tickets to our beloved Nebraska Cornhuskers for years, and we love to throw a good tailgate! Every year, I am blessed to work with Frank’s Kraut to develop a new recipe that makes our tailgate (and yours!) stand out among the rest. Today, I’ve got a great sandwich to kick off Fall sports. It’s easy to make and easy to eat, too, no matter where you are.

This recipe post is sponsored by Frank’s Kraut, but the lifelong love I have for their products and my opinions here are all my own.

Kielbasa and Sauerkraut Hoagie Sandwiches

There’s something about game day food that hits different. Maybe it’s the excitement of the crowd, maybe it’s the crisp fall air around a tailgate, or maybe it’s the smell of something sizzling in a cast-iron skillet on the grill. These Kielbasa and Sauerkraut Hoagies check all the boxes: hearty, flavorful, and easy to pull together, whether you’re grilling outside or hanging out at home for a watch party. Smoky sausage, tangy kraut, and a touch of sweetness all tucked into a toasted hoagie bun? That’s a win no matter what team you’re rooting for.

Sauerkraut & Kielbasa Hoagie Sandwiches

These hoagies aren’t just made for the tailgate, they’re just as perfect for a busy weeknight dinner or a casual weekend get-together. The sausage and kraut mixture comes together in one skillet, which means fewer dishes and more time to relax. Serve them with simple sides like potato chips, cole slaw, or even baked beans, and you’ve got a complete meal that’s filling without being fussy.

If you love these Kielbasa & sauerkraut Hoagies, you are sure to love these Twisted Meatball Subs, this Pastrami Burger with Kraut, and these BBQ Smoked Sausage Sandwiches with Kraut, too!

Health Benefits of Sauerkraut

Did you know sauerkraut isn’t just delicious, it’s good for you, too? Since it’s naturally fermented, sauerkraut is packed with probiotics that support gut health and digestion. It’s also a good source of vitamins C and K, plus minerals like iron and potassium. Pairing it with hearty proteins like kielbasa makes for a meal that’s not only satisfying but also sneaks in some extra nutrients and beneficial bacteria to keep your system running strong.

Ingredients For These Kielbasa Hoagies

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card.

Kielbasa sausage – Smoked kielbasa is rich and savory, with just enough fat to crisp up beautifully in a skillet or on your Blackstone grill. You could also use bratwurst or another smoked sausage if that’s what you’ve got on hand.

Frank’s Kraut – The star of the show. It adds tang, crunch, and depth. Drain it well so it doesn’t sog out the buns.
Red onion – A little sweetness and bite to balance the sauerkraut. Yellow onion works too if that’s what’s in your pantry.
Brown sugar – Just enough to mellow the kraut’s tang and give everything a caramelized edge. Honey would also do the trick.
Butter – For richness and to help brown the kielbasa. Olive oil works in a pinch, but butter brings more flavor.
Spicy brown mustard – A sharp, zippy kick that ties it all together. Swap in Dijon or even yellow mustard if you prefer.
Hoagie buns – Toasted so they hold up to the juicy filling. Brioche buns or crusty rolls would be delicious alternatives.
Fresh parsley – Optional, but it gives a fresh pop of color and brightness.

How to Make Kielbasa & Sauerkraut Hoagies

Heat your cast-iron skillet over medium heat and melt the butter. Lay the kielbasa slices in a single layer so they can really get that golden-brown sear. Give them a couple of minutes on each side, then scoop them out and set them aside. You’ll want to leave all those tasty drippings in the pan; they are liquid gold for flavor.

To that same skillet, toss in the sauerkraut, onions, brown sugar, and mustard. Stir things around until the onions soften and the kraut warms through. This is where the magic happens: the sugar caramelizes a bit, the mustard sharpens everything up, and the kraut soaks in all that buttery goodness.

Add the kielbasa back to the skillet and stir it all together so the sausage gets coated in that tangy-sweet kraut mixture. Let it mingle for a couple of minutes to heat through.

Toast your hoagie buns (either on the grill, Blackstone, in the oven, or even in the skillet if you want fewer dishes). Spoon the sausage and kraut mixture right into the buns, top with a sprinkle of fresh parsley, and you’re ready to dig in.

Storing Leftover Kielbasa and Sauerkraut Hoagies

If you happen to have any hoagie filling left over, it keeps well for later. Transfer the kielbasa and sauerkraut mixture to an airtight container and refrigerate for up to 4 days. Reheat gently in a skillet over medium-low heat so it doesn’t dry out, or microwave it in short intervals, stirring in between.

This kielbasa and sauerkraut mixture freezes beautifully, making it a great make-ahead option for busy nights or lunches. Let the filling cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. It will keep for up to 3 months.

To reheat, thaw overnight in the refrigerator, then warm gently in a skillet over medium heat, stirring occasionally. Toast the buns just before serving for the best texture. This way, you can prep a big batch in advance and have a quick, flavorful meal ready whenever the craving hits.

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If you love this Sauerkraut & Kielbasa Hoagie recipe, don’t lose it! Pin it to your favorite Pinterest recipe board so you can find it easily!

Tips & Tricks

Make-ahead friendly: Cook the sausage and kraut mixture at home, then reheat in your cast-iron skillet at the tailgate. It comes together fast and saves you from juggling too many ingredients at the event.
Keep it warm: If you’re serving buffet-style, keep the skillet over low heat on the grill or transfer everything to a slow cooker to stay warm.
Switch up the buns: Hoagies are classic, but brat buns or pretzel rolls add a fun twist.
Add some cheese: A slice of provolone or Swiss melted over the top before serving makes these even more indulgent.
Extra toppings: For spice lovers, a drizzle of hot mustard or a few pickled jalapeños brings the heat.

More Recipes that Use Frank’s Kraut

A big thank you to my friends at Frank’s Kraut for making this recipe so easy and flavorful. Their sauerkraut is tangy, perfectly crisp, and takes these hoagies to the next level. If you haven’t tried it yet, grab a jar for your next tailgate, weeknight dinner, or anytime you want to add a little extra punch to your skillet meals!

My recipe for Smoked Polish Sausage & Sauerkraut (pictured above) is what brought Frank’s Kraut and me together over a decade ago. Ever since then, we have been creating delicious recipes together. I even have a recipe that works on the grill, perfect for tailgating, too! These Bratwurst Sliders, my Reuben Pizza, Smoked Hot Dogs and Kraut, and of course this Reuben Burger, all make excellent tailgating grub! You can find all of my tailgating recipes here and my entire selection of sauerkraut recipes here.

More Sauerkraut Recipes to Love

Follow along with Frank’s Kraut on their social media to get delicious recipes all year long. Follow them on Facebook, Twitter, Pinterest, and Instagram for all things sauerkraut! Grab some kraut for yourself on their website!

Be sure to check out the new Sweet & Smoky BBQ Kraut and their Mustard Kraut with Dill Pickle Relish.

These Kielbasa and Sauerkraut Hoagies are simple, hearty, and built for sharing. The kind of food that brings people to the table (or the tailgate) without any fuss. Whether you’re cheering in the stadium parking lot or settling in for a watch party at home, this skillet recipe will keep everyone fed and happy. Grab some Frank’s Kraut, fire up your cast iron, and let the good times roll.

LIKE THIS RECIPE?
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Kielbasa & Sauerkraut Hoagies

Tailgate at home? Watch party with friends? Or just a quick, hearty dinner? These kielbasa and sauerkraut hoagies have you covered. Golden-browned sausage, tangy kraut, a touch of sweetness…all in a toasted hoagie bun. Bonus: it’s all made in one skillet!

Course Sandwiches

Cuisine American

Keyword Frank’s kraut, Hoagies, Kielbasa, Sauerkraut, tailgating food

Prep Time 5

Cook Time 15

Servings servings

Calories 508kcal

Ingredients

16 ounces smoked Kielbasa sausage sliced into ½” thick rounds
1 pound Frank’s Kraut drained
½ medium red onion sliced
¼ cup brown sugar
2 Tablespoons butter
1 Tablespoon spicy brown mustard
6 hoagie buns toasted
Fresh parsley for garnishing optional

Instructions

Melt the butter in a large skillet over medium heat.
Add the kielbasa in a single layer and cook until browned on the bottom, about 2 to 3 minutes. Flip and cook the other side until browned, another 2 to 3 minutes. Using tongs or a slotted spoon, transfer the kielbasa to a bowl or plate, leaving the rendered fat in the skillet.
To the same skillet, add the sauerkraut, red onion, brown sugar, and mustard. Cook, stirring often, until the sauerkraut is warmed through and the onion has softened, about 5 to 8 minutes. Taste and season with freshly ground black pepper if desired.
Return the kielbasa to the skillet and toss everything together until evenly combined.
Serve in toasted hoagie buns and top with a sprinkle of fresh parsley before serving.

Video

Notes

Storing and Reheating Leftover Kielbasa and Sauerkraut Hoagies

Nutrition

The post Kielbasa and Sauerkraut Hoagies appeared first on An Affair from the Heart.

Reuben Pasta Salad

Michaela Kenkel — Fri, 16 May 2025 15:39:19 +0000

This easy pasta salad recipe is a twist on everyone’s favorite sandwich, the Reuben! Reuben Pasta Salad is made simply from scratch using the best recipe for homemade Thousand Island Dressing, deli corned beef, cubed Swiss cheese, and sauerkraut. Your cookouts, potlucks, and meals have never tasted this good!

If you have followed me for a while, you know I am a huge fan of Reuben Sandwiches and have become an expert at “reubenizing” just about any recipe. But can you believe I have never shared a Reuben Pasta Salad recipe with you until now? Friends, I feel like I owe you an apology, because one bite of this tasty salad and you will be thinking, “Where has this been all of my life?!”

Reuben Pasta Salad

I can’t believe that Memorial weekend is just over a week away. This year is flying by, isn’t it? If you are like us, Memorial weekend means gathering with family and friends, and there is always something tasty coming off the grill. The grilling typically isn’t my area, I leave that to my hubs and our boys. I take to planning all of the sides and the desserts that will accompany the burgers, hot dogs, brats, or whatever else is coming off the grill that day. I love raw vegetable salads and baked beans, but there is just something so welcoming about a bowl of delicious creamy pasta salad, isn’t there?

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their delicious sauerkraut and my opinions here are all my own.

Easy Reuben Pasta Salad

When I was trying to decide what to make for my Frank’s Kraut kick-off to grilling season, my mind was spinning with ideas. Do I use it in the main course? The side dish? Or dessert? (yes! I have a few sauerkraut desserts – if you haven’t tried my Sauerkraut Chocolate Cake, you are seriously missing out!) The last recipe I made for them was a main dish, these Bratwurst Sliders were an instant hit, so this time I decided it was time for a side dish. And what’s better than noodles and classic Reuben ingredients combined into one epic salad?!

If you love this Reubenized recipe, I bet you’ll love my Reuben Pizza and these Reuben Stuffed Baked Potatoes too!

Frank’s Kraut

When summer rolls around, my fridge is always stocked with Frank’s Kraut. Whether we’re firing up the grill for a backyard cookout or packing up for a family picnic, sauerkraut is a must-have at the table. It’s that perfect, tangy bite that makes hot dogs, brats, and even sandwiches so much better.

Frank’s Kraut has been part of my life for as long as I can remember—woven into family recipes passed down from my Polish and German roots. What started as a staple on our holiday table has become a year-round favorite. And now, after ten years of working with Frank’s Kraut, I still find new ways to share my love of sauerkraut with all of you. It’s been a decade of recipes, traditions, and stories—one jar at a time.

Frank’s Kraut Varieties

Frank’s original kraut is hands-down the best sauerkraut—it’s the one I grew up with and still reach for today. But Frank’s Kraut isn’t just classic—it’s creative. Their Mustard Kraut adds a zippy twist that would be right at home in this Reuben Pasta Salad, the Smoky BBQ Kraut is perfect for anything off the grill, and the Sweet Bavarian Kraut brings a mellow, slightly sweet flavor that pairs beautifully with sausages or pork. From bold and tangy to sweet and smoky, Frank’s offers a variety of flavors that make it easy to mix things up. No matter the dish or the season, there’s a kraut for that.

Ingredients in my Reuben Pasta Salad Recipe

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card.

Homemade Thousand Island Dressing Ingredients – here is what you need: mayo, chili sauce, ketchup, minced onion, salt and pepper, garlic, and a hard-boiled egg finely chopped.

To Make the Salad:

Pasta – I used shells because I love those little pockets that hold all of the yumminess inside. Elbow, bow tie, rotini, and penne are also good choices.
Sauerkraut – Of course, we only use Frank’s Kraut in our house. It’s been my family’s go-to for decades! Be sure to drain it.
Corned Beef – A great use for leftover corned beef, or ask the deli to cut the slices a bit on the thicker side, then cut into squares.
Swiss Cheese – I used thick slices cut into squares. Shredded also works great.
Caraway seeds – optional, but they give the salad that bit of nutty flavor that you would get from the rye bread in the classic Reuben Sandwich.
Fresh Parsley – optional, I like the color and the freshness it adds.

How to Make Reuben Pasta Salad with Homemade Thousand Island Dressing

This Reuben macaroni salad comes together in very little time at all.

Begin by making your Homemade Thousand Island Dressing. Mix all of the ingredients in a bowl, cover, and refrigerate until ready to use. I like to make it in the morning, so the flavors have time to mingle.

Cook pasta in salted boiling water until al dente. Don’t overcook your pasta or the salad will be mushy. Rinse in cold water and place in the salad bowl.

Top with cubed corned beef, Frank’s Kraut, and Swiss cheese. Add in your dressing, stirring to combine. Add in about half, then continue adding in until you achieve the amount you want. You may have a bit leftover, just store it in the fridge in an air-tight container for up 3 days.

Sprinkle with caraway seeds and fresh parsley if desired. Mix in. Serve immediately, or refrigerate until ready to eat.

Store leftovers in the fridge for up to 3 days. I do not recommend freezing this salad.

Love it? Pin it!

If you love this creamy Reuben Pasta Salad Recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions and Tips

Don’t be afraid to get creative! Here are some fun ways to customize this sauerkraut pasta salad recipe:

Pastrami would work too if you prefer it, or use turkey if you love the taste of a Rachel.
Some love Russian dressing on a Reuben; if that is you, switch it up.
Add dill pickles to the salad for a little extra tang.
I have a recipe for Homemade Rye Croutons that would make a fun addition to this salad.
Make sure to add a little bit of dressing at a time to get just the amount you want.
Be sure to cook your pasta noodles al dente – don’t overcook them or you’ll have mushy pasta salad.

More Recipes to Love

Pasta salads are such wonderful additions to any gathering, and I have some of the best pasta salad recipes around! Take a peek at this Italian Pasta Salad, my Mom’s Macaroni Salad, and this Lemon Basil Pasta Salad.

If you love the flavors of a classic Reuben Sandwich, be sure to check out my Traditional Reuben Sandwich recipe! My Turkey Reuben Burger is a family favorite, as are my Crockpot Reuben Dip and this Cream of Reuben Soup! My website is brimming with recipes and ways to use sauerkraut, like these Smoked Hot Dogs and Kraut, Swiss Cheese Kraut Burgers, and this Polish comfort classic: Kluski Kapusta Kiszona (Polish Noodles and Sauerkraut) You can find all of my sauerkraut recipes in one place here on my website and be sure to follow my Sauerkraut board on Pinterest!

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, Instagram, YouTube, Pinterest and Twitter.

I could make a meal out of this hearty salad, couldn’t you? I hope that you and your loved ones enjoy this Reuben Salad recipe this summer and beyond. As always, I love to hear what you think, Please let me know in the comments!

LIKE THIS RECIPE?
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Reuben Pasta Salad

Creamy Reuben Pasta Salad made with corned beef, Swiss cheese, noodles, Frank's Kraut and the best homemade Thousand Island dressing. Hearty on it's own, or makes a wpnderful side dish for any meal!

Course Salads

Cuisine American

Keyword best pasta salad, Homemade Thousand Island Dressing, Reuben, reuben pasta salad

Prep Time 10

Cook Time 10

Servings servings

Calories 294kcal

Ingredients

For the Homemade Thousand Island Dressing:

1/2 clove garlic minced
1/4 teaspoon kosher salt
3/4 cup mayonnaise
1/4 cup chili sauce
2 Tablespoons ketchup
1 1/2 Tablespoons dried minced onion
2 teaspoons sweet pickle relish
1/2 hard boiled egg finely chopped
fresh cracked black pepper, to taste

For the Salad:

1 16-ounce box of pasta noodles cooked al dente
1 cup Frank’s Kraut drained
6 ounces Swiss cheese cubed or shredded
1 1/2 cup corned beef cubed

Instructions

Prepare the Homemade Thousand Island Dressing:

Make the Homemade Thousand Island Dressing by mixing all of the ingredients in a bowl. Cover and refrigerate until ready to use. I like to make it in the morning, so the flavors have time to mingle.

Make the Pasta Salad:

Cook pasta in salted boiling water until al dente. Don’t overcook your pasta or the salad will be mushy. Rinse in cold water and place in the salad bowl.
Top with cubed corned beef, Frank’s Kraut and Swiss cheese. Add in your dressing, stirring to combine. Add in about half, then continue adding in until you achieve the amount you want.
Sprinkle with caraway seeds and fresh parsley if desired. Mix in. Serve immediately, or refrigerate until ready to eat.

Notes

Depending on how much dressing you prefer, you may have a bit leftover. Just store it in the fridge in an air-tight container for up 3 days. It’s great on a lettuce salad or use it for dipping.

Store leftover salad in the fridge for up to 3 days. I do not recommend freezing this salad.

Nutrition

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

Bratwurst Sliders

Michaela Kenkel — Tue, 04 Feb 2025 16:57:15 +0000

Craving a seriously delicious handheld meal that packs maximum flavor into every bite? These Bratwurst Sliders combine the classic flavors of German sausage, tangy mustard kraut, and melty sharp cheddar—all nestled between soft pretzel buns. Whether you’re hosting a party, enjoying a quick lunch, or looking for a crowd-pleasing appetizer, these sliders are about to become your new go-to recipe!

If you’re looking for the ultimate crowd-pleasing appetizer that’s both easy to make and packed with flavor, these Bratwurst Sliders are your MVP. With just five ingredients and a quick preparation time, these little flavor bombs are perfect for football parties, game days, or any casual gathering where you want to impress your guests without spending hours in the kitchen.

Brat Sliders with Kraut

Bratwurst sliders aren’t just a Super Bowl sensation—they’re a year-round crowd-pleaser that brings the hearty, robust flavors of German-inspired cuisine right to your table. Whether you’re hosting a tailgate, watching the big game, or just craving a delicious handheld meal, these sliders hit all the right notes.

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their delicious sauerkraut and my opinions here are all my own.

Bratwurst Sliders on Pretzel Buns

These aren’t your average sliders. By using Frank’s new Mustard Kraut, we’ve added a zesty twist to the classic bratwurst. The combination of spicy bratwurst, tangy kraut, and sharp cheddar creates a flavor profile that’s both comforting and exciting. Plus, the pretzel buns add a delightful, slightly salty base that perfectly complements the other ingredients. And what goes better with soft pretzels than mustard and cheese?!

If you love these Brat Sliders, you are sure to love these: Hawaiian Pork Sliders, Roast Beef Sliders, Breakfast Sliders, and Italian Meatloaf Sliders.

Frank’s Kraut

Sauerkraut has been a cornerstone of my family’s culinary tradition, deeply rooted in my Polish and German ancestry. Growing up, Frank’s Kraut was more than just a condiment – it was a fundamental part of our family meals. Holiday ham was never complete without smoked Polish sausage and a generous helping of Frank’s Kraut. Likewise, hot dogs and bratwursts seemed naked without their kraut companion.

Life has come full circle, and I’m incredibly grateful to have been working with Frank’s Kraut on recipe development for the past decade. As we enter 2025, I’m celebrating my tenth year as a brand ambassador, having created countless sauerkraut-inspired recipes that my long-time followers have come to know and love.

Frank’s Mustard Kraut

Recently, I’ve fallen head over heels for Frank’s Mustard Kraut. This innovative condiment has become a permanent resident in my refrigerator, and for good reason. During the peak of grilling season, it was my go-to topping, elevating every bite with its unique flavor profile.

What makes this mustard kraut special is its brilliant combination of Frank’s original sauerkraut with a zesty mustard and dill pickle twist. I discovered its perfect pairing almost immediately – it was a match made in culinary heaven with my Turkey Reuben and my Breaded Pork Cutlet recipe. The perfect balance of flavors.

Ingredients for Bratwurst Sliders

Hawaiian Pretzel Bun Sliders: Soft, slightly salty base perfect for sliders. Can use regular slider buns or Hawaiian rolls if you prefer.
Bratwurst: Casings removed for easy patty formation. Can substitute with spicy bratwurst or even ground turkey for a lighter version.
Sharp Cheddar Cheese: Adds a rich, tangy flavor. Try pepper jack for an extra kick or mild cheddar for less intensity.
Frank’s Mustard Kraut: Brings zesty, tangy flavor. Regular sauerkraut works too.
Butter or Mayo: for the top buns.

How to Make Bratwurst Sliders with Mustard Kraut

Preheat your oven to 350°F and prepare a 9×9 baking dish.

Form bratwurst into 9 patties and brown them in a large skillet over medium heat for about 7 minutes, flipping halfway through. Brats should reach an internal temperature of 160 degrees for safe eating. Place the patties on a plate lined with paper towels to drain any excess grease.

Assemble sliders by placing cheese on the bottom part of the pretzel rolls.

Top them with brat patties and mustard kraut.

Finally, add buttered (or mayonnaise-covered) top buns. Bake for 7-8 minutes until the cheese is melty and the buns are golden.

Refrigerate leftover sliders in an airtight container for up to 3 days. Reheat in the oven or air fryer at 350°F for 5-7 minutes.

Love it? Pin It!

If you love this Brat Slider recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions and Variations

Don’t be afraid to get creative! Here are some fun ways to customize these tasty brat sliders:

Use different types of sausage like Italian or chorizo
Try different cheese varieties like Swiss or provolone, or use my sauerkraut cheddar cheese sauce like a homemade beer cheese sauce
Add caramelized onions for extra depth of flavor

FAQs about Bratwurst Sliders

Can I make these ahead of time? Prepare and assemble sliders, then refrigerate. Bake just before serving for best results.
What’s the best way to cook bratwurst? Browning in a skillet over medium heat ensures a flavorful exterior and proper internal temperature.
Can I grill these instead of baking? Absolutely! Grill brat patties and assemble sliders, then warm them on the grill for a smoky flavor.

Tips & Tricks

Use a meat thermometer to ensure bratwurst reaches an internal temperature of 160°F
Don’t overcrowd the skillet when browning patties
Let sliders rest for a few minutes after baking to let flavors meld

More Recipes to Love

Looking for more delicious ideas for football season and beyond? Check out my Touchdown Snack Mix (pictured above), Philly Cheese Steak Dip, Jalapeño Pigs in a Blanket, or my Bacon Cheeseburger Meatballs!

Looking for tailgate recipes that use our beloved Frank’s Kraut? You will definitely want to take a peek at these before you go: Hot Dogs and Smoky BBQ Kraut, Sauerkraut Bacon & Swiss Dip, Reuben Style Tortilla Roll Ups, or this epic Reuben Burger! Check out all of my Sauerkraut Recipes and read more about it right here on my blog.

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.

Your Game Day MVP

These Bratwurst Sliders aren’t just a recipe—they’re a game-day game-changer. Easy to make, packed with flavor, and guaranteed to have your guests coming back for more. So fire up that skillet, grab your ingredients, and get ready to score big with these irresistible sliders!

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Bratwurst Sliders with Mustard Kraut

If you're looking for the ultimate crowd-pleasing appetizer that's both easy to make and packed with flavor, these Bratwurst Sliders are your MVP. With just five ingredients and a quick preparation time, these little flavor bombs are perfect for football parties, game days, or any casual gathering where you want to impress your guests without spending hours in the kitchen.

Course Sandwiches

Cuisine American

Keyword brats, Bratwurst, Frank’s kraut, mustard kraut, pretzel buns, Sauerkraut, sliders,

Prep Time 5

Cook Time 15

Servings servings

Calories 115kcal

Ingredients

1 (11 ounce) package Hawaiian Pretzel Bun Sliders
1 (19 ounce) package bratwurst, casings removed
9 slices cracker cut sized sharp cheddar cheese
½ (16 ounce) jar Frank’s Mustard Kraut
Butter or mayo

Instructions

Preheat oven to 350 degrees F. Place the bottom half of the slider buns in a 9×9 baking dish.
Combine the skinless bratwurst in a bowl, and form into 9 patties. Brown the patties in a large skillet over medium heat for about 7 minutes, flipping halfway through cooking time.
Place one piece of cheese on each of the bottom buns, and top with a brat patty. Divide the kraut among the 9 patties, placing a little bit on top of each.
Spread butter or mayo on the inside of the top slider buns and place them on top of the sauerkraut.
Bake for 7-8 minutes or until the cheese is melty.
Serve hot.

Notes

Refrigerate leftover sliders in an airtight container for up to 3 days. Reheat in the oven or air fryer at 350°F for 5-7 minutes.

Nutrition

The post Bratwurst Sliders appeared first on An Affair from the Heart.

Jalapeño Popper Pigs in a Blanket

Michaela Kenkel — Fri, 10 Jan 2025 17:08:21 +0000

Looking to add some spice to your snacking? Look no further than these Jalapeño Popper Pigs in a Blanket. Combining the tried and true savory flavors of the classic pigs in a blanket with the kick of jalapeño poppers, this recipe perfectly pairs everyone’s favorite comfort food with a touch of heat. Not to worry though, you can easily adjust the amount of spice to your preference.

Jalapeño Popper Pigs in a Blanket

In this appetizer recipe, jalapeños are packed with a rich blend of cream cheese, cheddar cheese, and crispy bacon, then stuffed with a savory mini sausage. I’ve taken this flavor-packed combination, wrapped it in soft, buttery crescent roll dough, and baked it to golden, bubbly perfection making it the ultimate bite-sized treat. Whether you’re hosting a game day, a family gathering, or a fancy dinner party, or simply craving a hot, savory appetizer, this recipe is sure to become your new go-to.

Jalapeno Cream Cheese Pigs in a Blanket

These poppers pack a mouthful of flavor and texture; soft, chewy, salty, and creamy making them the perfect finger food. If you want to get a head start, you can easily prep the cream cheese filling and cut the jalapeños a few days ahead of time. Then when you are ready to serve you just need to assemble the pigs in a blanket and pop them in the oven. I suggest you make a double batch because they will go fast.

If you love these jalapeno popper pigs, you are sure to love these delicious appetizers too: Dorothy’s Pigs in a Blanket Wreath or this Jalapeño Popper Dip.

Jalapeño Popper Pigs in a Blanket with Crescent Roll

As much fun to make as they are to eat, these poppers use everyday ingredients you can easily pick up at the grocery store so there are no special grocery stops required. Feel free to swap the sausages for mini hot dogs, switch up the type of cheese, and up the spice if you like.

You can serve these poppers on their own, with ranch dressing, or a storebought dipping sauce. Or better yet, try this Honey Bourbon Sauce or this Homemade Marinara Sa uce for even more flavor and fun.

Ingredients for this Jalapeño Popper Pigs in a Blanket recipe

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.

Cream cheese: Use block cream cheese, softened. For a more robust flavored appetizer try using chive or herb-flavored cream cheese.
Cheddar cheese: I used mild cheddar cheese, shredded, but you can use sharp, or medium if you like. Though I used cheddar, many kinds of cheese will add the cheesy goodness. For an extra kick, use pepper jack cheese.
Bacon: Chopped bacon adds loads of flavor. Cook fresh bacon and chop it or use real crispy bacon bits if you’re crunched for time. Note, that fresh will bring the most flavor to the dish.
Garlic powder: I added a touch of garlic powder for an even more savory taste.
Salt: Any type of salt will help enhance the flavor of the pigs in a blanket.
Smokies Sausages: For these poppers, I like to use L’il Smokies. Little smokies are the perfect size but you could also use cocktail wieners, full-size sausages, or even hot dogs and chop them.
Jalapeños: Fresh jalapeños add a touch of spice. For mild popper pigs remove the seeds. If you like lots of heat you can leave a few of the seeds intact.
Crescent roll dough: Crescent roll dough blankets the poppers so they turn out soft and chewy.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this jalapeno popper recipe.

How to make Jalapeno Popper Pigs in a Blanket.

There are just a few simple steps to preparing this great appetizer.

Preheat the oven to 375°F.

Add the cream cheese, cheddar cheese, chopped bacon, garlic powder, and salt to a medium-sized mixing bowl. Using an electric hand mixer on low-medium speed, combine the ingredients until smooth and creamy.

Cut each jalapeno in half vertically and use a knife to scrape out the seeds. Fill each jalapeno half with some of the cream cheese mixture and top them with a little smokie sausage.

Wrap each jalapeno popper in a piece of the buttery crescent roll dough and then place the wrapped jalapeno pieces on a baking sheet.

Bake your pigs in a blanket for 12 minutes, or until golden brown.

Serve immediately on their own or with a small bowl of dipping sauce and enjoy!

These pigs in a blanket are best served fresh but you can store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30-45 seconds, or until warmed through. You can also reheat them in the air fryer for 5 minutes at 370°F. Make sure you preheat the air fryer first.

Love it? Pin it!

If you love this jalapeno popper pigs in a blanket make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs about jalapeno popper pigs in a blanket

Can I prepare these popper pigs in the air fryer? Yes, absolutely. The air fryer would work well. Note the cooking time will be shorter so check for doneness at around the 6-8 minute mark.
Are these jalapeno poppers spicy? Yes, these poppers do have some spice though you can adjust the amount based on how much of the seeds you leave in the jalapeno peppers.
Can I use canned jalapenos? Fresh jalapenos are best for this recipe.

Tips & Tricks

Freshly shredded cheese will melt much better than the pre-shredded cheese you pick up at the grocery store but you can use whatever you have on hand. The flavor of the popper pigs will be the same regardless of which type of cheese you use.
Room-temperature cream cheese is much easier to work with so set it out about 30 minutes before you start making the dish.
Leave the crescent roll dough in the fridge until you are ready to use it as the longer it sits on the counter the harder it is to work with.
The pigs in a blanket will spread a bit as they bake so don’t overcrowd the pan.
Place parchment paper on the cookie sheets for easy clean-up.
Wear gloves to cut the fresh jalapenos so you don’t have to worry about touching your face or eyes and risk burning yourself.
Use a pizza cutter to evenly cut the strips of dough.
Add an egg wash and sprinkle the dough with sesame seeds, poppy seeds, or everything bagel seasoning for even more flavor.

More Recipes to Love

If you’re looking for some tasty hot appetizer recipes you may also enjoy these Bacon Cheeseburger Meatballs, these BBQ Bacon Wrapped Water Chestnuts, Classic Jalapeño Poppers, or these Sausage Pretzel Bombs with Mustard Cheese Sauce. If you prefer cold appetizers you should try this Dill Pickle Dip, or these Italian Style Baked Zucchini Chips.

This is a delicious finger food recipe! Savory, cheesy, salty, and chewy, don’t wait for a special occasion to make them, make them today!

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leave a comment below the recipe!

Jalapeño Popper Pigs in a Blanket

Looking to add some spice to your snacking? Look no further than these Jalapeno Popper Pigs in a Blanket. Combining the tried and true savory flavors of the classic pigs in a blanket with the kick of jalapeño poppers, this recipe perfectly pairs everyone’s favorite comfort food with a touch of heat.

Course Appetizers & Snacks

Cuisine American

Keyword cream cheese, crescent rolls, jalapeño poppers, jalapeño,, pigs in a blanket

Prep Time 15

Servings servings

Calories 59kcal

Ingredients

1 (8-ounce) package of cream cheese softened
½ cup shredded cheddar cheese
¼ cup chopped bacon
½ teaspoon garlic powder
1 teaspoon salt
16 Lil Smokies Sausages
8 fresh jalapeño peppers
2 (8-count) packages of crescent roll dough

Instructions

Preheat the oven to 375°F.
Add the cream cheese, cheddar cheese, chopped bacon, garlic powder, and salt to a medium-sized mixing bowl. Using an electric mixer on low-medium speed, combine the ingredients until smooth and creamy.
Cut each jalapeno in half vertically and use a knife to scrape out the seeds. Fill each jalapeno half with some of the cream cheese mixture and top them with a little smokie sausage.
Wrap each jalapeno popper in a piece of crescent roll dough and then place them on a baking sheet.
Bake your pigs in a blanket for 12 minutes, or until golden brown.
Serve while hot.

Notes

While these pigs in a blanket are best served fresh, you can store any leftovers in an airtight container in the fridge for up to 5 days. Reheat a few of them in the microwave for 30-45 seconds, or until warm. You can also reheat a few in the air fryer for 5 minutes at 370°F. Make sure you preheat the air fryer first.

Nutrition

The post Jalapeño Popper Pigs in a Blanket appeared first on An Affair from the Heart.

Pigs in a Blanket Wreath

Michaela Kenkel — Thu, 19 Dec 2024 14:48:44 +0000

This festive appetizer is as beautiful as it is delicious! Little Smokies are wrapped in flaky crescent dough, arranged in a wreath shape, dusted with poppy seeds, and baked to golden brown perfection. Garnish with fresh rosemary and serve with a bowl of Dorothy Lynch in the center of the ring for dipping. This is fantastic for holiday parties, but also great for game day, or any day!

December has flown by so quickly! It feels like Thanksgiving was like 10 minutes ago. Well, ready or not, Christmas is next week, and then New Year’s is right on its heels. Today I am bringing you a super fun and easy appetizer that would be perfect for the holidays. This Pigs in a Blanket Wreath is made extra special by adding some Dorothy Lynch dressing to the inside of the crescent dough and in the center for dipping those toasty crescent-rolled Lil Smokies!

This post is sponsored by Dorothy Lynch Dressing & Condiment, but my opinions and love of Nebraska’s own Dorothy Lynch are all mine.

Pigs in a Blanket Wreath

If you’ve been following me for a while you know I am a big fan of the local Nebraska company, Dorothy Lynch. I love using their dressings in my recipes as they add the perfect flavor that can take any recipe from ho-hum to fabulous.

Pigs in a Blanket Holiday Wreath

Forgo the traditional way of laying out pigs in a blanket and easily prepare this fun and festive wreath. You don’t need any additional ingredients to create this celebratory wreath, just lay the sausages in a circle with a dipping bowl in the middle and you’ll be all set.

If you love this pigs in a blanket holiday wreath, you are sure to love these Dorothy Lynch appetizers too: Bacon Wrapped Water Chestnuts, Dorothy’s Cornbread Drop Biscuits, and these Dorothy’s Pizza Pockets.

Holiday Wreath with Pigs in a Blanket

Easily prepared in advance you really can’t go wrong with these pigs in a blanket. Feel free to change up the seasoning and sprinkle the dough with your favorite herbs, add some cheese, or add a touch of color and toss on some grape tomatoes or cherry tomatoes.

Ingredients for pigs in a blanket holiday wreath

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.

Lit’l Smokies Sausages – I used Beef Lit’l Smokies mini sausages but any brand of mini hot dogs or sausages will work.
Crescent rolls – You’ll need to pick up a package of crescent rolls. This can usually be found in the dairy case at the grocery store.
Dorothy Lynch Dressing – I brushed the dough with Dorothy Lynch Dressing for flavor and to the center of the wreath for dipping.
Egg – You’ll need an egg to mix with the water for an egg wash. This will make the dough nice and shiny.
Poppy seeds – A sprinkle of poppy seeds adds some color and texture.
Rosemary sprigs – For a touch of green, top with fresh sprigs of rosemary.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this holiday wreath recipe.

How to make this Pigs in a Blanket Christmas wreath

This easy appetizer comes together in just a few steps.

Preheat oven to 350˚F. Line a baking sheet (I used a pizza pan) with parchment paper.

Unroll the crescent dough and then use a pastry brush to brush the dough with 1 Tablespoon of Dorothy Lynch Dressing.

Slice each dough triangle into three equal-sized smaller triangle pieces.

Place one sausage at the thicker end of the triangle piece of crescent roll dough and roll it like you would form a crescent roll. Repeat until all of the dough triangles are used.

Place the wrapped sausages on the parchment-lined baking sheet in a circle so that they are touching one another, forming a wreath pattern.

Tip: When forming the wreath, add the bowl you plan to add your dip to into the center to make sure you get it the right size.

Whisk egg and water together until combined. Brush the tops of the crescents with egg wash and sprinkle with poppy seeds.

Bake for 20 -24 minutes in a preheated oven or until golden brown.

Transfer the wreath to a large serving platter or wooden board and garnish with rosemary sprigs.

Place a small bowl in the center of the wreath and fill it with Dorothy Lynch Dressing for dipping. Serve hot.

Leftovers can be kept in an airtight container for 3-4 days or frozen for up to 3 months. Thaw in the fridge overnight and reheat in the oven or air fryer.

Love it? Pin it!

If you love this pigs in a blanket wreath recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Swap the smokies for any type of sausage, or hot dog; you can use cocktail hot dogs or cut up full-sized ones. Even vegetarian hot dogs will work.
Instead of poppy seeds sprinkle with sesame seeds or go all out and use everything but the bagel seasoning.

FAQs about this Pigs in a Blanket recipe

Can I make this wreath in advance? Yes, to make the wreath in advance prepare it up until the fifth step and then then brush with the egg wash and add the poppy seeds before you bake it.
Can I use a different type of dough? Crescent roll is the typical dough used but you can try using biscuit or pizza dough. Just make sure to roll it out thin so it bakes up nice and crispy. You could also try using phyllo dough though this will make for a much flakier crust.
Do you serve pigs in a blanket warm or cold? I like to serve the pigs in a blanket warm or at room temperature but if you like them cold, to each their own!

Tips & Tricks

Make sure the dough is even when you wrap the smokies so it bakes up thoroughly. Thick patches will lead to chewy dough.
Before shaping the wreath, place the bowl you plan to use for the dip in the center to ensure it will fit after the wreath is baked.
For the wreath not to fall apart, the wrapped smokies must be touching. This will ensure that when they expand and bake they will stick together.
Use a pizza cutter to evenly cut the crescent dough.
For more flavor dust the pieces of dough with garlic powder, garlic powder, or sprinkle with parmesan cheese.

What is Dorothy Lynch?

Dorothy Lynch, the woman behind the famous dressing, first created it in the 1940s while running a restaurant with her husband at the Legion Club in St. Paul, Nebraska. It quickly became so popular that customers would bring in their bottles for Dorothy to fill so they could enjoy it at home.

Dorothy Lynch Dressing & Condiment is best known for its unique sweet and spicy flavor and thick, creamy texture. Often mistaken for French dressing because of its color, it’s entirely different. French dressing is oil-based, while Dorothy Lynch is tomato-based, offering a distinct homemade taste that sets it apart.

How Can You Use Dorothy Lynch Beyond Salads?

Don’t get me wrong, Dorothy Lynch is delicious on a salad—most of us Nebraskans grew up loving it that way.

But this dressing is so much more than a salad topper! It’s amazing as a condiment like you see here, or try dipping fries, pizza, or even fried chicken. Trust me, it’s next-level delicious! For a lighter option, Dorothy Lynch Light & Lean delivers the same incredible flavor with fewer calories.

And when you start adding it to recipes? That’s where the magic happens! Over the years, I’ve experimented with it in various dishes. One of the biggest hits though is the Sloppy Dorothy sandwich. It’s like a much better version of a Sloppy Joe! Even my husband, who swore he’d never eat a Sloppy Joe, came back for seconds.

Find all of my Dorothy Lynch Recipes Here

More Recipes to Love

If you are looking for more fun hot appetizers you should try these Air Fryer Turkey Meatballs, these Reuben Nachos, or this Pepperoni Pizza Bread. If you prefer cold appetizers then you may like this Dill Pickle Dip or this Dorothy’s Holiday Cheese Ball. (pictured above)

Where can I get my bottle of Dorothy Lynch?

Dorothy Lynch Dressing & Condiment can be purchased at most grocery stores in Nebraska and can be found at select grocery stores west of the Mississippi. If you can’t find it there, you can always get your pantry stocked with Dorothy Lynch by shopping at Buy Nebraska!

Make sure to follow along with Dorothy Lynch on their website, and their Pinterest, Facebook, Instagram, and Twitter accounts for delicious recipes all year long.

This easy recipe is perfect for your holiday party or Christmas dinner! Festive, flavorful, and sure to be a crowd-pleaser, it’s bound to go fast.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Pigs in a Blanket Wreath

Course Appetizers & Snacks

Cuisine American

Keyword hot appetizer, pigs in a blanket, wreath

Prep Time 14

Cook Time 8

Servings servings

Calories 110kcal

Ingredients

1 (12 ounce) package of Lit'l Smokies sausages
1 (8 ounce) package crescent rolls
¾ cup + 1 Tablespoon Dorothy Lynch Dressing
1 egg
½ teaspoon water
½ – 1 Tablespoon poppy seeds
Rosemary sprigs for garnish

Instructions

Preheat oven to 350˚F. Line a baking sheet with parchment paper.
Unroll the crescent dough and brush with 1 Tablespoon of Dorothy Lynch Dressing.
Slice each dough triangle into three equal-sized triangle pieces.
Place one sausage at the thicker end of one triangle of dough and roll it like you would form a crescent. Repeat until all of the dough is used.
Place the crescent-rolled sausages on the prepared baking sheet in a circle so that they touch one another, forming the shape of the wreath.
Whisk egg and water together until combined. Brush the tops with egg wash and sprinkle with poppy seeds.
Bake for 20 – 24 minutes or until golden brown.
Place the wreath on a large serving plate or wooden board and garnish with rosemary sprigs.
Place the bowl in the center of the wreath and fill it with Dorothy Lynch Dressing for dipping.
Serve hot.

Notes

Tip: Before forming the shape of the wreath, place the bowl you plan to use for the dip in the center to help you ensure that your bowl will fit after the wreath is baked.

Nutrition

The post Pigs in a Blanket Wreath appeared first on An Affair from the Heart.

Homemade Chicken Noodle Soup

Michaela Kenkel — Tue, 17 Sep 2024 14:17:25 +0000

Are you craving a bowl of comfort? Look no further than this Homemade Chicken Noodle Soup. Made from scratch, just like Mom used to make, this classic chicken noodle soup recipe delivers flavor and nostalgia. A rich, hearty broth serves as the base for tender chicken, fresh vegetables, and perfectly cooked wide egg noodles. It’s simple, satisfying, and guaranteed to warm you up from the inside out. Whether you’re feeling under the weather or just need a dose of home-cooked goodness, this soup is the answer.

Homemade Chicken Noodle Soup made from scratch. This was hands down my favorite meal as a kid, and to this day, it is my number one ranked form of comfort food, even in the heat of summer.

I remember my Mom making this when I was little and every time I ate it I got the hiccups. I realize now it was probably because I was eating it WAY too fast!!

When my friend, Lisa, and I used to play in my play kitchen we would put warm water in my “soup kettle” and “cook” homemade chicken noodle soup on my stove. It was the one meal we always made.

The Best Homemade Chicken Noodle Soup

This hearty and nourishing chicken soup is reminiscent of your grandma’s chicken noodle soup made completely from scratch, including the noodles! So, if you’re looking for a quick 30-minute or less soup, this isn’t the recipe for you. Slow simmered for at least an hour so the flavor can develop and the vegetables soften, this chicken soup will soothe your soul.

If you love Homemade Chicken Noodle Soup recipes, you are sure to love these too: Thai Chicken Noodle Soup, Instant Pot Chicken and Rice Soup, and this Italian Chicken Noodle Soup.

Homemade Chicken and Noodle Soup Recipe

Perfect for those cold nights or whenever the mood hits, this chicken soup will fit the bill. Great for a weekday or weekend lunch, afternoon snack or to take with you to work or school. Make sure to serve with some crusty bread to soak up all the flavors in your bowl. This soup freezes really well so you can also stash some in the freezer to eat at a later date.

Homemade Chicken Noodle Soup with Homemade Noodles

Made with chicken broth and a fresh whole chicken you won’t get a richer flavored soup than this one. I love lots of fresh veggies in mine and to take it to the next level – make my own Egg Noodles. My Homemade Egg Noodle Recipe is easy to make and will up your noodle soup game.

Can Chicken Soup Cure a Cold?

Chicken soup is often considered beneficial when you have a cold, while it may not cure it, it provides several advantages that can help alleviate symptoms:

The broth keeps you hydrated, which is crucial when you’re sick, and it contains nutrients like vitamins, minerals, and protein that support the immune system.
Some studies suggest that chicken soup may also have mild anti-inflammatory properties, helping to ease symptoms such as a sore throat or congestion. The steam from the hot soup can clear nasal passages, and its warmth offers soothing comfort to a sore throat.
On top of its physical benefits, chicken soup is a classic comfort food, which can make you feel emotionally better while your body fights off the infection. Although it won’t necessarily shorten the duration of a cold, it can certainly make you feel better in the meantime

Feeling under the weather? Try my Starbucks Medicine Ball Tea recipe!

Ingredients for this easy homemade chicken noodle soup recipe

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.

Whole chicken: Using a whole chicken adds loads of flavor to homemade chicken soup.
Onion: I added a medium-sized onion, chopped.
Celery: I added diced celery to add flavor to the soup as well.
Carrots: Carrots add texture, color, and flavor to the chicken soup.
Chicken broth: I used store-bought chicken broth as a base for the soup, or make your own homemade stock.
Chicken bouillon: If you want to add more flavor you can throw in some chicken bouillon.
Salt and pepper: Add salt and pepper to taste.
Water
Egg Noodles: You can use frozen or Homemade Egg Noodles

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this homemade chicken noodle soup recipe.

How to make Homemade Chicken Noodle Soup from Scratch

Follow these steps for Homemade Chicken Noodle Soup using a whole chicken.

Place the whole raw chicken into a soup pot, large pot, or Dutch oven. Add veggies. I cut my onion up fairly large, and do the same for my celery and carrots.

Add chicken broth, salt and pepper generously, and fill with water to cover the ingredients, adding about 2-3 more inches above them.

Cover and cook until the chicken is done. Depending on the size of your chicken, I find it’s done in about an hour or a little more.

Remove the chicken from the pot, discard the skin, and de-bone it. Dice or shred the meat and return the chicken to the pot.

While your soup is cooking, boil the egg noodles until they are done, drain and rinse them. Add the noodles to the soup, and serve.

I like to garnish the soup with fresh parsley.

Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.

Notes from Me

One thing I have always noticed over the years, sometimes the broth is better than others. When it’s good, we refer to it as “a good batch!” And when it needs some help, just like my Mom did, and her Mom before her did, I always blame the chicken! It’s easy to fix though, by adding a little chicken bouillon.

The noodles will soak up the broth as it sits. I always add some more chicken broth to the leftovers. We love the broth.

If you are watching your fat intake, I would recommend making this a day ahead and putting it into the fridge. The grease from the chicken will go to the top and harden and can be removed.

Love it? Pin it!

If you love this best homemade chicken noodle soup recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Change up the veggies: add some corn, frozen peas, or whatever you have on hand.
Use different noodles; any type of noodle goes in chicken soup so use whatever you’ve got in the pantry.
Swap homemade chicken stock for store-bought stock if you happen to have some in the fridge or freezer.
Try using chicken thighs or chicken breasts instead of a whole chicken. You can also use leftover chicken or rotisserie chicken to add to the soup though cooking the raw chicken with the broth will add more flavor.

FAQs about Mom’s Homemade Chicken Noodle Soup

What is chicken noodle soup broth made of? The chicken noodle soup broth in this recipe uses store-bought chicken broth as a base. The flavor is enhanced by the whole chicken and the added vegetables and seasonings.
Should you cook chicken before making soup? No, cooking the chicken in the broth or water adds loads of flavor so don’t cook the chicken before making the soup.
Do you cook noodles before adding them to chicken soup? You can cook the noodles before you make the soup as it is a matter of choice. I prefer to cook my noodles before adding them. Cooking them in the soup will make the soup starchy and I am not a fan of that myself.
What is the secret ingredient in soup? I find the secret ingredient in my chicken soup (besides love!) is a really good stock. That is where the whole chicken comes in. Simmering the whole chicken with fresh veggies makes a rich chicken stock.
Is chicken stock the same as chicken broth? Though used interchangeably, chicken stock is not the same as chicken broth. Chicken stock is usually made with chicken bones while chicken broth is made using chicken meat.
What to add to chicken noodle soup to make it better? If your broth is bland, up the salt and pepper first. Then try adding some chicken boullion to deepen the flavor.
Can you freeze homemade chicken noodle soup? Yes, you can freeze homemade chicken noodle soup. It freezes quite well.
Is homemade chicken soup healthy? Absolutely! Homemade chicken soup is chock full of nutrients.

Tips & Tricks

Make sure to cook whichever type of noodle you use al dente so it stays firm in the soup.
To add more flavor throw in a few bay leaves, fresh thyme, fresh dill or any dried herbs or fresh herbs will work.
Use low-sodium chicken broth if you need to adjust the amount of salt for health reasons.

More Homemade Soup Recipes to Love

If you are looking for more soup recipes, I’ve got you covered. For creamy soups, you may like this Broccoli Cheese Soup, this Cream of Reuben Soup, or this Creamy Corned Beef and Cabbage Soup.

If you like pasta-based soups then this Easiest Lasagna Soup is a must as is this Tortellini Soup With Sausage.

See ALL of my Soup Recipes Here

This easy chicken noodle soup recipe turns a comforting bowl of soup into a warm hug. I’m thinking we could all use an extra hug today.

LIKE THIS RECIPE?
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Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup, from scratch, just like Mom used to make. Rich flavorful chicken stock, chock-full of sliced carrots, celery, and chopped onion, engulf tender pieces of chicken and homemade egg noodles. Comfort food at it's finest!

Course Soup

Cuisine American

Keyword chicken soup,, cures for colds, Homemade Chicken Noodle Soup, homemade soup

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 402kcal

Author Michaela Kenkel

Equipment

Ingredients

1 large whole chicken
1 medium onion chopped
4 or 5 stalks celery diced
5 carrots peeled and sliced
32 ounces chicken broth
1 or 2 Tablespoons chicken bouillon granuals optional
Salt and Pepper to taste
water
12 ounces Egg Noodles frozen or Homemade Egg Noodles

Instructions

Place the whole chicken into your soup pot. Add in veggies.
Salt and pepper generously.
Add chicken broth and fill with water to cover the ingredients, adding about 2 more inches above them.
Cover with a lid. Bring the soup to a boil, then reduce the heat to medium. Cook until the chicken is fall of the bone tender.
While your soup is cooking, boil the egg noodles until they are done, drain and rinse them. Set aside.
Remove chicken from the pot. Remove the skin, de-bone it and dice up the meat. Return the meat to the soup.
Add the noodles to the soup pot.
Ladle the soup into bowls and serve hot, topped with fresh parsley if you like.

Video

Notes

Taste the chicken soup after you have returned the meat to the pot. If you feel it needs more depth of flavor, add in some chicken bouillon to taste.

This recipe will keep in the fridge for up to 4 days and in the freezer for up to 3 months.

Nutrition

This post was originally published on February 4th, 2012. It has been rewritten to improve user experience and reshared on September 17, 2024.

My sweet pups, Gabby & Sully, who were standing close by when I first posted this recipe. They were always my audience whenever I de-boned a chicken. As all dogs do, they both crossed over the rainbow bridge into heaven in 2015 and 2016. ❤︎

The post Homemade Chicken Noodle Soup appeared first on An Affair from the Heart.

Mom’s Macaroni Salad

Michaela Kenkel — Mon, 16 Sep 2024 17:17:05 +0000

If there’s one dish that could steal the show at any gathering, it’s my mom’s Macaroni Salad. Whether it’s a summer cookout, a family potluck, or just a casual get-together, this creamy, flavorful salad always makes its way to the table. It wasn’t just a side dish; it was the recipe everyone looked forward to. With its perfect blend of tender pasta, crunchy celery, and a tangy mayo-mustard dressing, it’s a timeless crowd-pleaser that fits any occasion—no matter the season. Just thinking about this family recipe puts me in a nostalgic mood.

Growing up, my Mom’s Macaroni Salad was a staple at our summer cookouts. Its simple ingredients are pantry staples in most homes, so it was always quick and easy to toss together. This salad tastes even better the next day! Perfect for lunches once the weekend is over.

Mom’s Macaroni Salad

Tender macaroni noodles, hard-boiled eggs, celery, and green onions all tossed in a creamy and tangy mayonnaise-based dressing make for the ultimate macaroni salad. There’s nothing quite like this combination of ingredients that pairs well with steak, burgers, hot dogs, or anything else you fancy putting on the grill.

Old Fashioned Macaroni Salad Recipe

This macaroni salad with creamy dressing is my go-to recipe over the summer. Whether I’m hosting and cooking or we are invited to friends, I know this simple recipe is bound to please.

Not limited to the summer though, I’ve been known to serve up this great recipe at family gatherings, celebratory dinners, and weekend brunches all year round.

If you love this easy macaroni salad, you are sure to love these too: Pasta Salad With Spam, BLT Pasta Salad, and this Creamy Italian Four Bean Pasta Salad.

Macaroni Salad With Recipe

This easy classic macaroni salad recipe doesn’t just taste great, but it’s also the perfect make-ahead dish as the flavors have time to intensify. If you’re looking for something to bring to your next picnic, get this salad made up the day before for the best flavor.

The other thing I love about this recipe is that you can customize it to your liking. Feel free to add a red pepper or green pepper for added color and crunch, stir in chopped dill pickles for a tangier taste, or mix in some sweet relish for a slightly sweeter flavor.

Macaroni Salad Ingredients

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.

Macaroni: I like to use elbow macaroni noodles but any short-shaped pasta will work.
Eggs: Hard-boiled eggs add substance and staying power to the macaroni salad.
Celery: Chopped fresh celery adds a nice crunch and flavor. I use about 3-4 ribs celery when I make it.
Green onion: Green onions, also known as scallions, add a light onion flavor. You can substitute with a red onion if you wish.
Salt & Pepper: Sprinkle with salt and pepper to taste.
Yellow mustard: Use yellow mustard to add a nice tart flavor to the salad.
Mayonnaise: Mayonnaise creates the quintessential creamy dressing. Any type will work, even vegan mayo or Miracle Whip are good options.
Garnish: Sprinkle this homemade macaroni salad recipe with fresh chives as a garnish.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this classic macaroni salad recipe.

How to make macaroni salad from scratch

This best macaroni salad recipe comes together quickly and easily.

Cook pasta according to package instructions. Rinse.

Peel and chop hard-boiled eggs.

In a large bowl, combine noodles, celery, and green onion.

Stir in mayo and mustard.

Salt and pepper to taste.

Top with fresh chives.

Store in the refrigerator until ready to eat.

This easy macaroni salad recipe will keep in the fridge for 3-4 days in an airtight container. I don’t recommend freezing leftovers as it will change the salad’s texture.

Love it? Pin it!

If you love Mom’s Best Macaroni Salad make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own! Know that these suggestions here will change the taste of the original recipe though, which in my opinion is perfect.

Instead of making macaroni salad with hard-boiled eggs, you can switch it up with many different options like macaroni salad with tuna, macaroni salad with chicken, or even macaroni salad with bacon would taste great.
Try swapping the mayonnaise for Greek yogurt or sour cream.
Opt for a simple dressing with apple cider vinegar or white vinegar and olive oil instead of the mayonnaise-based dressing.
Use a different shape of short pasta like fusilli, rotini, or penne.
Want to add more crunch? Try adding some diced bell peppers. Green or red bell pepper would be a lovely addition.

What are the five mistakes to avoid when making pasta salad?

The five mistakes some people make when making pasta salad are:

Not using the right shape pasta. Short-shaped pasta is best, especially one with lots of grooves so it holds the dressing.
Overcooking the pasta. Make sure the pasta is cooked al dente so it doesn’t fall apart when mixed with the other ingredients.
Tossing the pasta while still warm. Toss the pasta with the dressing while warm so the pasta absorbs the flavors.
Bland-tasting pasta salad. Make sure to taste test and ensure the dressing has loads of flavor. If possible, let the salad sit for a few hours to allow the flavors to develop.
Add the cheese just before serving. If you are adding creamy cheese like goat cheese, make sure to do so just before serving.

FAQs about pasta salad

Should you rinse macaroni when making macaroni salad? If you want to ensure your pasta doesn’t stick together give it a rinse after it is finished cooking.
What is Amish macaroni salad made of? Amish macaroni salad is made of the same ingredients as a typical macaroni salad.
How much does 1 lb of macaroni salad feed? One pound of macaroni salad makes around 7-8 ½ cup servings so depending on how much everyone eats you may be able to feed this many people as a side dish.
Why does macaroni salad taste better the next day? Macaroni salad tastes better the next day as the flavors have had time to mingle and develop.
How long do you boil macaroni for macaroni salad? You should follow the package directions, making sure to boil the pasta al dente.

Tips & Tricks

For added flavor mix garlic powder, onion powder, black pepper, or cayenne pepper into the dressing.
For a sweet dressing, stir in a touch of white sugar.
Try adding black olives or capers for a pop of color and a touch of saltiness.

More Recipes to Love Next Time

In addition to this macaroni salad, my Mom’s Marinated Vegetables were our most common cookout staple. Another delicious recipe. (pictured above)

If you like serving a pasta salad on the side you may also like this Antipasto Pasta Salad, this Easy French Vinaigrette Pasta Salad, or this Lemon Basil Pasta Salad. If pasta mains are more your thing then this Creamy Chicken Penne Pasta or this Turkey Pasta Bake are good options.

This classic pasta salad recipe is a timeless favorite. I guarantee it will be a big hit with your family too.

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Mom’s Old Fashioned Macaroni Salad

Mom’s Old Fashioned Macaroni salad with hard boiled eggs, celery and a creamy dressing with mayo and mustard. Easy to make and delicious!

Course Salad

Cuisine American

Keyword macaroni, Mom’s Macaroni Salad, pasta salad

Prep Time 15

Total Time 25

Servings servings

Calories 364kcal

Author Michaela Kenkel

Ingredients

12 ounce box Elbow Macaroni
6 hard boiled eggs
1 cup celery chopped
1/4 cup green onion sliced
Salt & Pepper to taste
2 Tablespoons yellow mustard
3/4 cup mayonnaise
fresh chives optional garnish

Instructions

Cook pasta according to package instructions. Rinse in cold water.
Peel and chop hard boiled eggs.
In a large bowl, combine noodles, celery and green onion. Stir in mayo and mustard.
Salt and pepper to taste.
Top with fresh chives.
Store in refrigerator until ready to eat.

Video

Notes

This salad tastes even better the next day, so if time permits, let it refrigerate overnight.

This salad will keep in the fridge for 3-4 days in an airtight container. I don’t recommend freezing leftovers as it will change the salad’s texture.

Nutrition

This recipe was originally posted on July 17, 2015 in partnership with Ball Park® brand. It has been updated to improve user experience and reshared on September 16, 2024.

The post Mom’s Macaroni Salad appeared first on An Affair from the Heart.

Grilled BBQ Chicken Pizza (with Kraut)

Michaela Kenkel — Wed, 12 Jun 2024 15:56:25 +0000

It doesn’t get much easier or tastier than this simple BBQ Chicken Pizza Recipe! Thin and crispy pizza crust, your favorite barbecue sauce, grilled chicken, two kinds of cheese, plus a tangy topping twist — BBQ kraut, make this one epic way to get dinner on the table, and in your tummy quickly!

Summer is here and grilling season is in full swing! I don’t know about you, but there is just something special about cooking outdoors. As much as I love a good burger or hot dog, I love coming up with new recipes to make on our Traeger and our gas grill.

There is a place we love to eat that makes a great grilled pizza, and I decided it was high time I came up with a recipe to enjoy at home. You don’t need any special equipment, no special pizza oven or even a pizza pan for that matter, this BBQ Chicken Pizza recipe is made right on top of the grill grate, giving it a wonderful smoky element.

Grilled BBQ Chicken Pizza

I have added a few shortcuts to this recipe, making it the perfect recipe for a beginner cook, or even a seasoned one that is short on time. By utilizing a store-bought crust, bottled BBQ sauce as your pizza sauce, and pre-cooked chicken, the only prep work this recipe requires is slicing a little onion and layering it all on before popping the pizza on the grill. No pre-cooking the crust head of time.

This post is sponsored by Frank’s Kraut, but my lifelong love and opinion of their delicious sauerkraut are all my own.

Frank’s Sweet & Smoky BBQ Kraut

Recently, Frank’s Kraut added a new flavor to their repertoire; Sweet & Smoky BBQ Kraut hit the shelves last summer and friends, let me tell you, it’s just what your summer grilling season ordered! You may remember it from last year’s BBQ Smoked Sausages with Kraut. They have taken their delicious sauerkraut and jazzed it up with some brown sugar, molasses, and spices to give it an amazing barbecue flavor. It’s the perfect topping for this classic BBQ Chicken Pizza.

If you are a fan of unique pizza recipes and pizza toppings Be sure to check out my Reuben Pizza (pictured above) and my Spinach Artichoke Pizza!

Barbecue Chicken Pizza Recipe

If you would rather make this recipe from scratch, there are a few things that you can do; Use a Homemade Pizza Dough recipe to make the crust, make your own Homemade BBQ Sauce, grill your chicken breasts, and always make sure to shred your own cheese from a block. If you prefer to use pizza dough vs. a premade crust as I have, there are some great tips for grilling pizza here.

BBQ Chicken Pizza Ingredients:

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card.

Premade pizza crust – I used a shelf-stable pizza crust, like a Boboli Crust.
BBQ Sauce – use your favorite BBQ sauce, or try my homemade BBQ sauce!
Grilled Chicken Breast meat – grill it fresh, or use leftover grilled chicken. This is a great weekday meal when you’ve prepped chicken on the weekend to use that week.
Red onion – thinly sliced
Fresh mozzarella cheese – I love grating my fresh mozzarella, it melts so much better, of course, you can use pre-shredded mozzarella cheese if you’d like.
Smoked gouda cheese – I grate my cheese, but you can use pre-shredded if you like.
Frank’s Sweet & Smoky BBQ Kraut – used as a topping when serving this pizza, gives it the ultimate twist on flavor!

How to Make BBQ Chicken Pizza with Kraut

This recipe comes together in a snap, and disappears even faster!

Start with a clean grill. You don’t want any residue from whatever you grilled the time before leaving black stuff on the bottom of your crust. Preheat your grill to 400 degrees F.

Spread the barbecue sauce over the top of the crust to the edges.

Top with the grilled chicken and then the red onion.

Sprinkle shredded cheese over the top.

Place the pizza directly onto your clean grill grates and watch it closely. The pizza should be golden brown on the bottom and the toppings should be warmed through and melty on the top. (Be careful not to let the grill flame up!)

Remove from the grill. Top with mounds of Frank’s BBQ Kraut before cutting into 8 pieces and serving.

Store leftovers in the fridge for up to 3 days. This pizza freezes well for up to 3 months, but I recommend adding the BBQ Kraut topping after it is reheated.

Oven Preparation

Make this delicious pizza year-round right in your oven. Follow the same instructions and bake the pizza at 400 degrees F. for 10-12 minutes, or until you have a golden brown crust and a melty cheese topping. Bake directly on the oven rack, or use a pizza stone or baking sheet if you prefer.

Love it? Pin it!

Next time you are in the mood for a really good pizza try this recipe! Make sure you pin it to your favorite Pinterest recipe board before you go.

Substitutions & Tips

Top the pizza with fresh herbs before serving. Try fresh cilantro, parsley, or chives.
Spice things up with some red pepper flakes.
Change up the flavors of cheese – try Monterrey Jack cheese or a sharp cheddar for something different.
Any leftover chicken will work or shred up a rotisserie chicken. Prefer dark meat? Use chicken thighs. You can even purchase frozen grilled chicken strips, warm them before adding them to the pizza.
Always make sure that your grill grates are clean before laying the pizza on top of them.

FAQs about Grilled Pizza

What type of grill is best for grilling pizza? Using a gas grill or wood-fired pizza oven will get the high heat needed to cook pizza the best. Although charcoal grills are also nice.
Do I need a pizza stone or steel to grill pizza? It is not necessary to use a pizza stone, however, it will help if you are concerned with the crust getting burnt. Some say that using a pizza stone or pizza steel helps recreate the effects of a professional pizza oven by absorbing heat and transferring it to the crust. It’s a personal preference really. Note: Make sure that your pizza stone is grill-safe. Not all are.
What temperature should I grill pizza at? 375 – 450°F is recommended, to properly cook the crust and toppings without burning.
How long does it take to grill a pizza? Grilled pizzas cook quickly, usually just 4-7 minutes total depending on temperature and the pizza and its ingredients.

Favorite Pizza Recipes

My whole family loves pizza night – we can always agree on it. I have several pizza recipes right here on my website If you want a really amazing Pepperoni Pizza you have to give my Detroit pizza a try. If you are a fan of pizza with grilled chicken, I know you’ll love my Buffalo Chicken Pizza! I have everything from a Classic Supreme Pizza, to Pizza Dip, Mexican Pizza to Dessert Pizza.

Is Kraut Healthy?

Sauerkraut comes packed with vitamins. Vitamins C and K, low in sugar, and high in fiber, kraut has been used as a folk remedy for several ailments for years. Of course, it is always nice when modern science realizes that, right?

Sauerkraut Recipes

I have been blessed to work with Frank’s Kraut for almost a decade now. Over the years we have created many wonderful recipes together. I wanted to share a few of my favorite grilling recipes that use their amazing sauerkraut. My Pastrami Burger (pictured above) is in a word: Amazing. As is my new recipe for Rachel Burgers.

If hot dogs or sausage are more your thing, make sure you try my BBQ Hot Dogs and Kraut as well as my Grilled Polish & Sauerkraut recipes.

Love Sauerkraut? Everything you always wanted to know about Kraut! Where it comes from, how it’s made, and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

Frank’s Kraut

My love of Frank’s Kraut doesn’t just span years, it spans decades. It’s the only sauerkraut my family has ever eaten. Coming from Polish and German descent, that’s saying something, isn’t it?

You can find many fantastic sauerkraut recipes here on my blog, as well as on the Frank’s Kraut Website. I even have a Pinterest Board dedicated just to sauerkraut! You will be sure to find new and creative recipes year-round at all these places, and when you follow Frank’s Kraut on Facebook, Twitter, Instagram, and Pinterest.

The next time you are grilling, remember to Grill Out with Frank’s Kraut!

I hope that you and your family thoroughly enjoy this recipe for The Best BBQ Chicken Pizza! I can’t wait to hear what you think!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Grilled BBQ Chicken Pizza with Kraut

Course Grilling

Cuisine American

Keyword BBQ, BBQ chicken, chicken, Frank’s kraut, grilled, leftover chicken, pizza,

Prep Time 10

Cook Time 5

Servings servings

Calories 698kcal

Equipment

Ingredients

1 one pound premade pizza crust (shelf stable crust – like Boboli or similar)
1/2 cup BBQ Sauce
8 ounces about 1 1/2 cups grilled chicken breast, cut into strips
1/3 cup red onion thinly sliced
1 cup fresh mozzarella cheese shredded
1 cup smoked gouda cheese shredded
1/3 cup Frank’s Sweet & Smoky BBQ Kraut

Instructions

Start with a clean grill. Preheat your grill to 300 degrees F.
Spread the barbecue sauce over the top of the crust to the edges.
Top with the grilled chicken and then the red onion.
Sprinkle shredded cheese over the top.
Place the pizza directly onto your clean grill grates and watch it closely as it will cook quickly! The pizza should be golden brown on the bottom and the toppings should be warmed through and melty on the top. (Be careful not to let the grill flame up!)
Remove from the grill. Top with mounds of Frank’s BBQ Kraut before cutting into 8 pieces and serving.

Notes

Store leftovers in the fridge for up to 3 days. This pizza freezes well for up to 3 months, but I recommend adding the BBQ Kraut topping after it is reheated.

Oven Preparation: Make this delicious pizza year-round right in your oven. Follow the same instructions and bake the pizza at 400 degrees F. for 10-12 minutes, or until you have a golden brown crust and a melty cheese topping. Bake directly on the oven rack, or use a pizza stone or baking sheet if you prefer.

Nutrition

The post Grilled BBQ Chicken Pizza (with Kraut) appeared first on An Affair from the Heart.