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Red, White & Bleu Burger

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

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

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

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

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

Red, White & Bleu Burger

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

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

Ingredients in Red, White & Blue Burgers

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

For the Burger Patties:

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

The Toppings and Toasted Buns:

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

How to Make Red, White & Bleu Burgers

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

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

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

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

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

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

Serve immediately with your favorite cookout sides.

No Grill? No Problem!

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

Storage & Reheating

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

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

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

Love it? Pin it!

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

What to Serve with Red, White & Bleu Burgers

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

More Recipes to Love

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

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

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

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

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Red, White & Bleu Burger

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

Course Beef

Cuisine American

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

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 798kcal

Author Michaela Kenkel

Ingredients

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

Instructions

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

Video

Notes

No Grill? No Problem!

Storage & Reheating

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

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

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

Nutrition

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

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

Denver Omelet Style Biscuit Breakfast Casserole

Michaela Kenkel — Fri, 01 May 2026 16:37:08 +0000

This Biscuit Breakfast Casserole takes everything you love about a classic Denver omelet, savory ham, sautéed onions and peppers, fluffy eggs, and melty cheese, all baked together with buttery biscuits for a hearty, crowd-pleasing breakfast.

It makes 12 servings, comes together in about 50–55 minutes, no need to be made ahead and wait until the next morning. It is exactly the kind of easy, comforting recipe you’ll want for holidays, brunch gatherings, or a simple Sunday morning breakfast.

Spring always puts me in the mood to host a little something, whether it’s a holiday brunch, Mother’s Day with the family, or just a slow weekend morning when everyone’s around the table a little longer than usual. I love having a recipe I can count on that feels special but doesn’t keep me stuck in the kitchen, and this Biscuit Casserole recipe with biscuits is exactly that. It’s warm, hearty, and full of those classic flavors we all love, and it makes feeding a crowd feel easy (which is really the goal, right?).

Denver Omelet Style Biscuit Breakfast Casserole Recipe

This casserole is one of those recipes that just works. The biscuits bake up soft and fluffy on the bottom while soaking in all that savory egg mixture, the ham adds a smoky, salty bite, and the sautéed veggies bring that classic Denver omelet flavor everyone recognizes. It’s filling, simple to prep, and perfect for feeding a crowd without standing over the stove flipping omelets one by one.

Ingredients In Biscuit & Egg Casserole

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

Canned biscuits – The biscuit dough is the base of the casserole. They bake up fluffy and soak in the egg mixture for that perfect soft-but-structured texture. Use the Pillsbury Grand Biscuits.
Ham steak – Adds a hearty, savory bite with just the right amount of saltiness. Great way to use leftover holiday ham, too.
Unsalted butter – Used to sauté the veggies and build that rich flavor base. You can swap for salted and adjust the seasoning.
Yellow onion – Brings a little sweetness and depth once softened.
Green bell pepper – A must for that classic Denver omelet flavor and a little fresh crunch.
Salt and black pepper – Simple seasoning that enhances all the savory components.
Eggs – The backbone of the casserole, creating that fluffy, custard-like texture.
2% milk – Keeps the eggs tender and creamy without being too heavy.
Garlic powder – Adds a subtle savory boost without overpowering the classic flavor.
Pepper Jack cheese – shredded cheese, melty with just a little kick, tying everything together beautifully.

How to Make Breakfast Biscuit Casserole

Preheat your oven to 375°F and lightly spray a 9×13 baking dish with nonstick cooking spray.

Cut the biscuits into quarters and spread them evenly across the bottom of the dish. Sprinkle the diced ham over the top and set aside.

In a skillet, melt the butter over medium-high heat. Add the diced onion, bell pepper, salt, and pepper. Sauté for 2–3 minutes, just until the onions are soft and translucent. Remove from heat.

In a large bowl, whisk together the eggs, milk, and garlic powder until smooth. Stir in the sautéed vegetable mixture.

Pour the egg mixture evenly over the biscuits and ham, making sure everything is well covered. Sprinkle the shredded pepper jack cheese over the top.

Bake uncovered for 35–40 minutes, or until the center is set and a knife inserted in the middle comes out clean.

Storage & Make Ahead

To store leftovers, allow the casserole to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.

For longer storage, cut into portions and freeze in a freezer-safe container for up to 2 months. Reheat in the microwave or oven until warmed through.

To make ahead, assemble the casserole the night before, cover tightly, and refrigerate. Let it sit at room temperature for 20–30 minutes before baking the next day.

Love it? Pin It!

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

Tips for Success

Letting the veggies sauté briefly before adding them to the casserole makes a big difference in flavor and texture—don’t skip that step.
If you want a little extra heat, you can swap in a spicier cheese or add a pinch of red pepper flakes.
Make sure the biscuits are evenly spread so every bite gets that soft, fluffy base.
This is a great way to use leftover ham from holiday meals and makes a perfect low-fuss meal after a busy event.

FAQs

How do I know when it’s done? The center should be set and no longer jiggly. A knife inserted into the middle should come out clean.
Can I switch up the meat? Absolutely. Cooked sausage or bacon would both work great here.
Can I use a different cheese? Yes! Cheddar, Monterey Jack, or a blend would all be delicious depending on your flavor preference.

More Easy Breakfast Recipes to Love

I love utilizing canned biscuits in recipes! I just updated this Bubble Up Enchilada Bake that is super tasty! But when it comes to breakfast, one recipe I have on frequest rotation are my Air Fryer Biscuit Donuts! (pictured above) They are perfect for monkey bread recipes, like this Apple Pecan Monkey Bread, or a pull apart bread this this Pumpkin Spiced recipe.

Everybody loves a good breakfast casserole, and I have quite a few delicious recipes right here on my website like this Sausage Crecent Breakfast Casserole, Reuben Breakfast Casserole, or my Sourdough Sausage Breakfast Casserole.

Or try this Sausage Egg Biscuit Casserole recipe or this Cheesy Sausage Pull Aprt Breakfast Bake.

Of course, nothing beats biscuits with country gravy, or good old fashioned sausage gravy and biscuits!

This Biscuit Breakfast Casserole is one of those recipes you’ll come back to again and again. Easy, filling, and packed with those classic Denver omelet flavors, the whole family is sure to love, without the extra work. Perfect for holidays like Christmas morning, Easter morning, Mother’s Day brunch, or even breakfast-for-dinner nights when you want something warm and comforting on the table fast.

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Biscuit Breakfast Casserole (Denver Omelet Style)

This Biscuit Breakfast Casserole (Denver Omelet Style) is a hearty, easy breakfast bake made with fluffy biscuits, savory ham, sautéed peppers and onions, eggs, and melty pepper jack cheese. Perfect for feeding a crowd at brunch, holidays, or weekend mornings.

Course Breakfast/Brunch

Cuisine American

Keyword biscuits, breakfast casserole, canned biscuits, casserole, Denver omelet, eggs, ham

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 1687kcal

Ingredients

1 (16.3 ounce) can of Original Grand Biscuits
1 1/2 cups diced ham
1 Tablespoon unsalted butter
¾ cup yellow onion diced
¾ cup green bell pepper diced
½ teaspoon black pepper
½ teaspoon salt
7 large eggs
¾ cups 2% milk
½ teaspoon garlic powder
1 (12 ounce) block pepper jack cheese, shredded (approximately 2 cups)

Instructions

Preheat oven to 375ºF. Lightly spray a 9×13 casserole dish with nonstick spray.
Cut the biscuits into quarters and spread them evenly on the bottom of the greased dish. Sprinkle the diced ham evenly over the biscuits and set aside.
Melt butter in a large skillet on medium-high heat. Once butter is melted, add diced onion, bell pepper, salt, and pepper and saute for 2-3 minutes until onions are translucent. Turn off heat, and set aside.
Crack eggs into a large mixing bowl. Add milk and garlic powder, and whisk until well incorporated. Stir in the sauteed vegetable mixture. Evenly pour egg mixture over biscuits and ham in a baking dish.
Sprinkle shredded pepper jack cheese over casserole. Bake uncovered at 375ºF for 35-40 minutes or until a butter knife inserted into the middle of the casserole comes out clean.

Notes

To store biscuit breakfast casserole, allow it to cool completely after baking. Once cooled, transfer the leftovers to an airtight container. Leftovers can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the casserole in individual portions and store them in a freezer-safe container for up to 2 months. When ready to enjoy again, reheat in the oven or microwave until warmed through.

Nutrition

The post Denver Omelet Style Biscuit Breakfast Casserole appeared first on An Affair from the Heart.

Reuben Chop Salad

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

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

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

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

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

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

Reuben Chop Salad with Frank’s Kraut

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

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

Frank’s Mustard Kraut

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

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

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

Ingredients In Reuben Chop Salad

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

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

How to Make Reuben Chop Salad

This salad comes together in no time at all!

Place the chopped romaine lettuce into a large bowl.

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

Drizzle the Thousand Island dressing over the top.

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

Storage

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

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

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

Love it? Pin it!

If you can’t wait to make this Reuben Chop Salad recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Reuben Salad

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

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

Tips and Variations

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

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

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

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

Let’s Reubenize It

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

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

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

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

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

LIKE THIS RECIPE?
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Reuben Chop Salad

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

Course Salads

Cuisine American

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

Prep Time 10

Servings servings

Calories 517kcal

Ingredients

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

Instructions

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

Notes

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

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

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

Nutrition

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

Three Cheese Arancini (Fried Risotto Balls)

Michaela Kenkel — Tue, 17 Feb 2026 03:16:08 +0000

These Italian three cheese Arancini, fried risotto balls, make the prettiest appetizer, or even a meatless meal. Arborio rice, cheese, garlic, and herbs, breaded and fried until golden brown, served up with marinara and a dusting of grated cheese.

Our favorite little hometown restaurant, Bella Vita, had these Arancini on its menu. They were my favorite appetizer that they offered. They served them on a small plate of marinara, dusted with cheese and sprinkled with fresh Italian Parsley. The presentation is one of my favorite parts, well, that’s until you cut into one. Then it’s time to scoop up all of that yumminess and clean the plate; prettiness goes out the window!

Arancini

Arancini are traditional Italian rice balls made from creamy Arborio rice, typically prepared like risotto, then stuffed with cheese, coated in seasoned breadcrumbs, and fried until golden brown and crispy. These crispy fried risotto balls are a classic Sicilian appetizer, often served with warm marinara sauce for dipping. The inside stays tender and cheesy while the outside turns perfectly crunchy, making arancini a popular choice for party appetizers, meatless meals, and Italian-inspired entertaining. Whether filled with mozzarella, parmesan, or a blend of three cheeses, homemade arancini are a comforting, restaurant-quality dish that brings authentic Italian flavor right to your kitchen.

Freaky Friday Arancini

For years, I hosted a bloghop with a large group of blogger friends, where a few times per year we would secretly cook/bake from one another’s websites. This arancini recipe was posted for one of those events.

For that round, I was assigned LeMoine Family Kitchen, a recipe blog run by Angela LeMoine. Angela is Italian and grew up in New Jersey. I had been assigned Angela’s blog one other time and made her Spinach & Artichoke Stuffed Shells. I feel like making something that isn’t Italian, when given the chance, from Angela’s blog, seems sinful. Although I did make Angela’s Black Bean Soup, and loved it. I guess what I am saying is that she doesn’t have only Italian recipes. In fact, she is the queen of the scone. Check out these Chocolate Chip Scones … yum!

See All of My Freaky Friday Recipes

Ingredients in this Arancini Recipe

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

Water – This cooks the Arborio rice until tender and creamy. It absorbs fully into the rice, giving you that classic risotto-style base without needing broth.
Arborio rice – This short-grain Italian rice is key to authentic arancini. Its high starch content creates that creamy texture that holds together beautifully once cooled. Regular long-grain rice will not work the same way.
Garlic powder – Adds gentle, even garlic flavor throughout the rice mixture without overpowering it.
Unsalted butter – Stirred into the rice as it cooks, butter adds richness and helps create a smooth, flavorful base.
Eggs (tempered) – These help bind everything together so the risotto balls hold their shape. Tempering prevents the eggs from scrambling when mixed into the hot rice.
Grated Pecorino Romano cheese – Salty, sharp, and traditional. It adds depth of flavor. Grated Parmesan cheese can be substituted if needed.
Ricotta cheese – Brings a creamy, soft texture to the center of the arancini.
Shredded mozzarella – Gives you that melty, cheesy bite inside. Freshly shredded melts best.
Fresh chopped parsley – Adds freshness and a bit of color throughout the mixture.
Salt – Enhances all of the flavors.

For the Coating

Flour – The first layer in the breading process. It helps the egg stick to the rice balls.
Eggs (beaten) – The second layer that allows the breadcrumbs to adhere properly.
Italian seasoned bread crumbs – Provide flavor and create that crispy golden exterior. You’ll mix in a little chopped parsley and shredded Romano for extra flavor and color.
Vegetable oil – Used for frying. A neutral oil works best for even browning.

To Serve

Marinara sauce – Perfect for dipping and adds a classic Italian touch. If you have time, my Homemade Marinara recipe makes an amazing dipping sauce.
Chopped parsley and shredded Romano – A simple finishing garnish that makes them feel extra special.

How to Make Arancini – Three Cheese Fried Risotto Balls

Start by adding the water, Arborio rice, garlic powder, and butter to a pot. Bring everything to a boil, stirring occasionally. Continue cooking and stirring until the liquid is completely absorbed and the rice is tender. This creates a thick, creamy rice base.

Whisk the eggs in a small bowl. To temper them, slowly stir a small amount of the hot rice into the eggs. This gently warms the eggs so they don’t scramble. Once tempered, stir the eggs back into the rice along with the grated Pecorino Romano, ricotta, shredded mozzarella, salt, and chopped parsley. Mix until everything is well combined.

Using a measuring cup, scoop the mixture onto a lined baking sheet. Refrigerate until completely cool and easy to handle. This step helps the mixture firm up so it rolls smoothly.

Set up your breading station with separate bowls of flour, beaten eggs, and Italian seasoned breadcrumbs mixed with a bit of chopped parsley and shredded Romano. Roll each portion of rice into a ball. Coat first in flour, then dip into the egg, and finally roll in the breadcrumbs until fully coated. Place the breaded rice balls back onto the baking sheet.

At this point, you can either freeze or fry them.

To freeze, place the breaded rice balls on a baking sheet and double wrap tightly with plastic wrap.

To fry, heat vegetable oil in a deep fryer or cast-iron skillet over medium-high heat. The oil is ready when a pinch of breadcrumbs dropped in begins to bubble immediately and rises to the top. Carefully add a few rice balls at a time and cook until golden brown and heated through. This only takes a few minutes per batch. Place on a plate lined with paper towels to drain off any excess grease.

Serve hot with marinara sauce and a sprinkle of chopped parsley and shredded Romano on top.

Storage and Make Ahead

How to Store Arancini:
Once cooled, store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven until warmed through and crispy again. An air fryer works beautifully as well and helps bring back that golden exterior. Microwaving will heat them, but you will lose some of the crisp texture.

To Make Ahead:
Arancini are perfect for prepping in advance. After breading, place the rice balls on a baking sheet and refrigerate for up to 24 hours before frying. This actually helps them firm up even more.

How to Freeze Arancini:
You can freeze the breaded, unfried rice balls by placing them on a baking sheet and double wrapping them tightly with plastic wrap. Once frozen solid, transfer to a freezer-safe container or bag for longer storage. Fry straight from frozen, adding an extra minute or two to the cook time, until golden brown and heated through.

Having a batch in the freezer means you’re always just minutes away from a beautiful appetizer or an easy meatless meal.

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If you can’t wait to try this recipe for Three Cheese Arancini, make sure you can find the recipe. Pin it to your favorite Pinterest recipe board before you go.

They make a gorgeous appetizer or would make a wonderful meatless meal with a salad alongside.

Time to get on to the recipe!

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Arancini – Three Cheese Fried Risotto Balls

These Italian three cheese fried risotto balls, Arancini, make the prettiest appetizer, or even a meatless meal. Arborio rice, cheese, garlic and herbs, breaded and fried until golden brown, served up with marinara and a dusting of grated cheese.

Course Appetizer

Cuisine Italian

Keyword arancini, Arancini – Three Cheese Fried Risotto Balls, arborio, risotto, risotto balls

Prep Time 30

Cook Time 20

Total Time 50

Servings arancini

Calories 126kcal

Author Michaela Kenkel

Ingredients

4 cups water
1¾ cup Arborio rice
2 teaspoons garlic powder
4 Tablespoons unsalted butter
2 eggs *tempered
¼ cup grated Pecorino Romano cheese
½ cup ricotta cheese
1 cup shredded mozzarella
1 handful of fresh chopped parsley
1 teaspoon salt
For the coating:
½ cup flour
2 eggs beaten
½ cup Italian seasoned breadcrumbs add in a bit of chopped parsley and shredded Romano cheese
vegetable oil for frying
Marinara sauce chopped parsley and shredded Romano for serving

Instructions

Place the water, Arborio rice, garlic powder and butter into a pot. Bring to a boil, stirring occasionally.
Cook and continue to stir until the water is all absorbed and the rice is tender.
Whisk the eggs in a small bowl.
*To temper the eggs, Add a small amount of the hot rice to whisked eggs and stir. You want to slowly warm the eggs so they don’t scramble.
Stir together the tempered eggs, grated Pecorino, ricotta, shredded mozzarella, salt and parsley.
Scoop the mixture, using a 1/4 cup measuring cup, onto a lined baking sheet. Pop into the refrigerator for about 15 minutes until completely cool and easy to handle.
Place your breading ingredients into separate bowls. Roll mixture into a ball then coat in flour, then in egg and finally into the breadcrumbs.
Place back onto the baking sheet and continue coating all the rice balls.
At this point you can either fry them or freeze them.
To Freeze: Place breaded rice balls on a baking sheet and double wrap with plastic wrap.
To Fry: You can fry the rice balls in a deep fat fryer or in a cast iron skillet. Heat vegetable oil over medium high heat, you will know it’s hot enough when you carefully drop a pinch of breadcrumbs into the oil and bubbles immediately form around them and they rise to the top.
Carefully add a few rice balls to the pot and cook until golden. It will take a couple of minute for them to brown and heat through. Repeat with the remaining rice balls.
Serve hot.

Video

Notes

To Store:
Once cooled, store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven until warmed through and crispy again. An air fryer works beautifully as well and helps bring back that golden exterior. Microwaving will heat them, but you will lose some of the crisp texture.

To Freeze:
You can freeze the breaded, unfried rice balls by placing them on a baking sheet and double wrapping them tightly with plastic wrap. Once frozen solid, transfer to a freezer-safe container or bag for longer storage. Fry straight from frozen, adding an extra minute or two to the cook time, until golden brown and heated through.

Having a batch in the freezer means you’re always just minutes away from a beautiful appetizer or an easy meatless meal.

Nutrition

This recipe was originally posted on February 22, 2018. It has been updated to improve user experience and reshared on February 16, 2026.

Check out the other recipes made for this Winter Round of Freaky Friday:

A Dish of Daily Life – Cucumber Salsa
An Affair from the Heart – Arancini (Three Cheese Fried Risotto Balls)
A Kitchen Hoor’s Adventures – Healthier Buffalo Chicken Dip
Bacon Fatte – Spiced Bakery Style Ginger Pear Muffins
Bowl Me Over – Beef Tips and Gravy
The Devilish Dish – Chocolate Covered Snickers Strawberries
Full Belly Sisters – Easy Crockpot Cesar Chicken
LeMoine Family Kitchen – Frittata Ranchera Black Bean Salad
Life Currents – Garlic Sesame Noodles
Lisa’s Dinnertime Dish – Low Carb Cheeseburger Meatloaf
Mildly Meandering – Slow Cooker Zuppa Toscana Soup
Plattertalk – Whole Wheat Irish Soda Bread
Seduction in the Kitchen – Reuben Meatball Casserole
Take Two Tapas – BLT Bacon Cups with Avocado
The Foodie Affair – Pineapple Bread Pudding
West Via Midwest – Spicy Smoke Sauced Shrimp
Who Needs a Cape? – Cheez-It Fiesta Baked Chicken

The post Three Cheese Arancini (Fried Risotto Balls) appeared first on An Affair from the Heart.

Alaskan Snow Crab Mac ‘n Cheese

Michaela Kenkel — Thu, 12 Feb 2026 17:11:00 +0000

This Alaskan Snow Crab Mac ’n Cheese folds sweet, tender crab into a silky Havarti and Gruyere cheese sauce, then tops it all with buttery, golden Panko for the perfect crunch. It bakes up bubbly in a 9×13 dish, serves about 8, and comes together in roughly 45 minutes. Easy enough for a weeknight dinner, special enough for company.

I was raised Catholic, and my husband and I raised our children in the same faith. Growing up Catholic, a lot of my friends asked if it was hard to “give up” meat on Fridays during Lent. We never saw it as a struggle. Personally, we have at least one meatless option in our home for dinner each week, all year long. I am blessed to have children who love their veggies and seafood, and I have always thought it was fun to get a little creative on Fridays during Lent; it’s not just fish sticks or cheese pizza here. I love creating recipes with the fresh seafood we crave.

If there’s ever a way to make mac ’n cheese feel just a little extra special, this is it. Tender Alaskan snow crab, folded into a creamy, cheesy sauce with campanelle pasta and a buttery Panko topping, turns a comfort food classic into something worthy of entertaining, yet still simple enough for a cozy night at home.

It’s rich without being heavy, brightened with just a touch of lemon, and baked until golden and bubbly. The kind of dish that makes people go back for seconds before they’ve even finished their first plate.

Are you a big fan of Macaroni and Cheese? Take a peek at my Chili Mac Skillet, my California Pizza Kitchen Mac and Cheese copycat, this Loaded Mac and Cheese, and my decadent Reuben Mac ‘n Cheese recipe, too!

Alaskan Crabmeat in Macaroni and Cheese

When I first posted this recipe back in 2015, my youngest daughter was only twelve. That girl would beg us to have crablegs when we went out to dinner, and would lovingly remove all of the crab from the crablegs and pile it on her plate so that she could eat it all at once. She still loves crab, and she is the reason I created this recipe.

Alaskan Seafood Mac and Cheese

This recipe was made in partnership with Alaskan Seafood. Did you know that the cold water and natural environment of Alaska produce seafood with lean flesh, firm texture, and superior flavor that is full of high-quality protein, vitamins, minerals, and oils essential to good health? Alaska supplies nearly 60% of the nation’s seafood, and about 90% of North America’s salmon comes from Alaska. Their fishing methods are grounded in strict conservation practices, as well as the State Constitution, ensuring that the delicious Alaska seafood you enjoy today will be enjoyed for generations to come.

Ingredients in Crab Mac and Cheese Recipe

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

Alaskan snow crab meat is sweet, delicate, and the star of the show here. I used the meat from three clusters. You can absolutely use fresh or previously frozen (fully thawed) crab. In a pinch, imitation crab will technically work, but the flavor and texture won’t be quite the same. Real crab truly makes this dish shine.
Campanelle pasta holds onto the creamy sauce beautifully, thanks to its ruffled edges and hollow center. It was my original choice for this recipe. For the reshoot, I couldn’t find it and used farfalle (bow tie pasta) instead, which worked wonderfully as well. Shells, cavatappi, or even elbow macaroni will also work. Just be sure to cook the pasta al dente so it doesn’t get too soft while baking.
Butter is divided between the sauce and the crunchy topping. It builds flavor in the roux and gives the Panko that golden finish.
Garlic purée adds a subtle savory depth without overpowering the crab. Fresh minced garlic works great too, obviously.
Flour thickens the sauce and creates that silky, classic mac ’n cheese base.
Lemon juice brightens the entire dish and complements the sweetness of the crab. It’s just enough to enhance, not make it taste lemony.
Half & Half keeps the sauce creamy and rich without being overly heavy.
Chives bring a mild onion flavor and a fresh finish that pairs perfectly with seafood.
Salt and pepper balance everything and allow the cheeses and crab to shine.
Havarti cheese melts beautifully and adds a smooth, creamy texture.
Gruyere cheese brings a slightly nutty, deeper flavor that makes this feel elevated and special.
Panko bread crumbs create that irresistible buttery crunch on top. They stay crisp and golden in the oven.

How to Make Snow Crab Macaroni and Cheese

Start by preheating your oven to 350 degrees F. and spraying a 9×13 baking dish with non-stick spray.

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.

In the same pot, melt half of the butter over medium-low heat and add the garlic. Whisk in the flour to create a roux, cooking gently while whisking so it stays smooth. Add the lemon juice and slowly whisk in the Half & Half, continuing to whisk until the mixture thickens and becomes creamy.

Remove from the heat and slowly stir in the shredded Havarti and Gruyere until fully melted and smooth. Add the chives, salt, and pepper.

Gently fold in the crab meat and cooked pasta, being careful not to break up the crab too much.

In a small pan, melt the remaining butter. Stir in the Panko crumbs until evenly coated.

Pour the pasta into the prepared baking dish and top with the panko bread crumbs.

Bake for about 25 minutes, until bubbly and golden on top. Let it rest for a few minutes before serving so the sauce can settle slightly.

Make Ahead & Storage

To make ahead:
You can assemble the entire dish (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 20–30 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time.

How to Store Leftover Snow Crab Mac and Cheese

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Because this contains seafood and a cream-based sauce, freezing isn’t recommended. The texture of both the crab and the sauce can change once thawed.

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If you can’t wait to try this Alaskan Snow Crab Mac and Cheese Recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

How to Tell if Snow Crab Legs Have Been Pre-Cooked

Most of the time, you won’t actually need to cook snow crab legs when you bring them home. Alaskan snow crab is almost always pre-cooked on the boat shortly after it’s caught, then flash frozen to lock in freshness and flavor. That means you’re really just reheating it, not cooking it from raw.

You can tell it’s already cooked by the shell color; fully cooked crab legs are bright red or orange. Raw crab would appear more grayish or translucent. If you’re buying frozen crab legs from the seafood case or freezer section, they are almost certainly previously cooked and flash frozen. Just thaw gently and warm through before using.

Seafood Recipes for Lent

I have loads of seafood recipes to rotate through during the Lenten season and beyond! Seafood soups are so delicious. Try my Oyster Stew, my Creamy Tomato Seafood Bisque, or my New England Clam Chowder recipes. Seafood pastas and casseroles have always been some of my favorite Lenten recipes. My Mom’s Tuna Tetrazzini, Shrimp & Crab Pasta, Salmon with Lemon Caper Sauce (also great over rice!), Lemon Basil Shrimp Pasta, and my Pad Thai Wonderpot are all excellent choices! The most popular fish recipe on my website is by far my copycat McDonald’s Filet ‘o Fish Sandwich recipe. You can see it pictured above. That tartar sauce is out of this world!

Find all of my Seafood Recipes Here.

This Mac ‘n Cheese is the most decadent pasta I think that I have ever had. It was a nice, large dish that fed my large family with leftovers for lunch on Saturday! I’d love to hear what you think when you make it!

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Alaskan Snow Crab Mac ‘n Cheese

Rich and decadent seafood Mac ‘n Cheese perfect for Lent or anytime, made with Alaskan Snow Crab.

Course Seafood

Cuisine American

Keyword Alaskan Snow Crab, Alaskan Snow Crab Mac ‘n Cheese, crab, Mac ‘n Cheese, Mac and cheese, Macaroni and cheese

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 624kcal

Author Michaela Kenkel

Ingredients

8 ounces Alaskan Snow Crab Meat I used the meat from 3 of the clusters
1 pound pasta cooked al dente
1 stick (1/2 cup) butter divided
3 teaspoons garlic puree
1/4 cup flour
2 teaspoons lemon juice
3 cups Half & Half
1 Tablespoon chives
1 teaspoon salt
1/2 teaspoon pepper
8 ounces Havarti cheese shredded
8 ounces Gruyere cheese shredded
1 1/2 cups Panko Bread Crumbs

Instructions

Preheat oven to 350 degrees, and spray a 9×13 baking dish with non-stick cooking spray.
Bring a large pot of salted water to boil, and cook pasta til it is al dente. Rise and set aside.
In that same pot, melt 1/2 stick of butter, add the garlic. Using a whisk, whisk in the flour over medium-low heat. Add lemon juice and Half & Half, continue to whisk, making sure there are no lumps. Mixture will begin to thicken.
Remove from heat and slowly mix in both cheeses, add the chives, salt and pepper.
Fold in crab meat and pasta. Pour into prepared baking dish.
In a small pan, melt the other 1/2 stick of butter. Stir in Panko crumbs and coat with butter. Sprinkle over pasta.
Bake for about 25 minutes.

Video

Notes

Make Ahead & Storage

To store leftovers:
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Because this contains seafood and a cream-based sauce, freezing isn’t recommended; the texture of both the crab and sauce can change once thawed.

Nutrition

This recipe was originally posted on March 30, 2015, in partnership with Alaskan Seafood Company. It has been updated to improve the user experience and reshared on February 12, 2026.

The post Alaskan Snow Crab Mac ‘n Cheese appeared first on An Affair from the Heart.

BBQ Chicken & Kraut Dip

Michaela Kenkel — Wed, 04 Feb 2026 15:34:28 +0000

Creamy and satisfying, this BBQ Chicken & Kraut Dip combines melty cheddar and mozzarella with tender chicken and a rich BBQ-seasoned base. Frank’s Sweet & Smoky BBQ Kraut brings just the right touch of tang and smoke, cutting through the creaminess and giving the dip a crave-worthy twist that sets it apart from the usual.

Everyone has heard of buffalo chicken dip, it’s present at all of the parties here, too, but barbecue chicken dip? Let’s just say it might be that shy cousin of a recipe. My hubs isn’t a fan of buffalo sauce, so BBQ is always his first choice. When I make it, I love to add a jar of Frank’s Sweet & Smoky BBQ Kraut. It adds a little more substance, and a lot more yumminess!

BBQ Chicken Dip with Kraut

This BBQ Chicken & Kraut Dip is a bold, creamy, crowd-pleasing hot dip made for game day spreads and Super Bowl snacking. It’s rich and cheesy like a classic hot dip, but the addition of Frank’s Sweet & Smoky BBQ Kraut brings a tangy, smoky depth that cuts through the richness and keeps every bite interesting. Scoopable, dippable, and guaranteed to disappear fast, this is the kind of appetizer everyone hovers around during the game.

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

Why Sauerkraut Is Good for You

Sauerkraut does more than add bold, tangy flavor to your favorite dishes. Because it’s naturally fermented, it contains probiotics that help support digestion and overall gut health. It also provides key nutrients like vitamins C and K, along with minerals such as iron and potassium. When paired with hearty ingredients like chicken or cheese, sauerkraut adds a nutritional boost while helping balance richer flavors for a more satisfying dish.

Ingredients You’ll Need

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

Cream cheese – This is the base of the dip, making it thick, creamy, and sturdy enough to hold all the mix-ins without getting greasy.
Sour cream – Adds a little tang and softens the cream cheese so the dip stays scoopable even after baking.
BBQ sauce –Brings sweetness, smoke, and classic BBQ flavor that pairs perfectly with the kraut. Use your favorite thick, bold BBQ sauce, try my homemade BBQ sauce if you haven’t already!
Garlic –Fresh garlic adds depth and keeps the dip from tasting flat.
Brown sugar – Just a touch balances the tang from the kraut and sour cream and enhances the smoky BBQ flavors.
Cayenne pepper – Adds a subtle kick without overpowering the dip. You can adjust slightly for heat preference, just take a taste before you bake!
Paprika – Boosts color and adds a mild smoky warmth.
Canned chicken – Makes this dip hearty and protein-packed while keeping prep quick and easy, perfect for game day cooking. You could use leftover chicken or rotisserie if you prefer!
Frank’s Sweet & Smoky BBQ Kraut – The star of the recipe. This kraut adds tang, sweetness, and smoky BBQ flavor all in one. It keeps the dip from being overly rich and gives it that “what is in this?” factor.
Green onions – Bring freshness and a mild onion bite. Using them in layers adds flavor inside the dip and color on top. The whites go inside and the green parts on top.
Bell pepper – Adds a little crunch and sweetness to balance the creamy base.
Shredded cheddar cheese – Sharp and bold, cheddar brings classic melted cheese flavor.
Shredded mozzarella cheese – Melts smoothly and gives the dip that irresistible stretchy, bubbly finish.

How to Make BBQ Chicken & Kraut Dip

Start by preheating your oven and spraying a shallow baking dish so nothing sticks.

In a mixing bowl, whip together the cream cheese, sour cream, garlic, brown sugar, cayenne, and paprika until completely smooth and creamy. This step is key. Starting with a smooth base ensures an even, scoopable dip.

Fold in the canned chicken, Frank’s Sweet & Smoky BBQ Kraut, bell pepper, and the white parts of the green onions. Stir just until everything is evenly distributed.

Mix in half of the cheddar and half of the mozzarella, reserving the rest for the top.

Spread the dip into your prepared baking dish.

Sprinkle the remaining cheese evenly over the top, then finish with half the green onion tops (reserve the rest for serving) and a few spoonfuls of BBQ sauce dotted across the surface.

Bake uncovered until the cheese is melted, bubbly, and lightly golden on top.

Let it rest for a few minutes, sprinkle with the remaining green onions, then serve warm with sturdy tortilla chips.

Chicken Dip Make-Ahead & Storage Tips

Make Ahead:
This dip can be assembled up to a day in advance. Cover tightly and refrigerate. When ready to bake, remove it from the fridge while the oven preheats, then bake as directed until hot and bubbly. You may have to increase the bake time.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

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Don’t forget where you found this BBQ Chicken Dip Recipe! Pin it to your favorite Pinterest recipe board to find it easily!

Serving Tips

This dip is best served hot and pairs perfectly with tortilla chips, but it’s also great with pretzel chips, Fritos, toasts, or sturdy crackers. For a full game day spread, serve it alongside wings, sliders, or other hearty Super Bowl appetizers.

Frank’s Sweet & Smoky BBQ Kraut

Frank’s Sweet & Smoky BBQ Kraut brings a bold twist to classic sauerkraut by blending natural fermentation with rich barbecue flavor. Hints of sweetness, smoky notes, and warm spices give it a depth that pairs especially well with creamy, cheesy dishes like this BBQ Chicken & Kraut Dip. It adds tang to balance the richness while layering in barbecue flavor without the need for extra sauces or seasoning.

More Sauerkraut Recipes to Love

I have been blessed to work with Frank’s Kraut for over a decade now. Over the years, we have created many wonderful recipes together. If you are looking for other ways to get sauerkraut on the menu for your Super Bowl party this weekend, be sure to take a peek at my Sauerkraut Bacon and Swiss Dip (pictured above) and my Crock Pot Reuben Dip, perfect for spreading over rye toasts or pretzels!

Speaking of Reubens, my Reuben Pizza and of course the traditional Reuben Sandwich makes perfect game day food, as do these Bratwurst Sliders that use Frank’s Mustard Kraut and this BBQ Chicken Pizza!

Love Sauerkraut? I worte a post about everything you always wanted to know about Kraut! Where it comes from, how it’s made, plus, tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

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.

If you’re looking for a game day dip that’s a little different but still totally crowd-friendly, this BBQ Chicken & Kraut Dip delivers. Creamy, cheesy, smoky, and tangy, it’s the kind of appetizer that keeps people coming back for “just one more scoop” long after kickoff.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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BBQ Chicken & Kraut Dip

Creamy, cheesy, and full of bold flavor, this BBQ Chicken & Kraut Dip combines tender chicken, melty cheddar and mozzarella, tangy Frank’s Sweet & Smoky BBQ Kraut, and rich BBQ sauce for a hot dip everyone will love. Perfect for sharing, or just sneaking a scoop (or two) yourself!

Course Dips

Cuisine American

Keyword BBQ, BBQ chicken, BBQ chicken dip, canned chicken, cream cheese, Frank’s kraut, Frank’s Sweet & Smoky BBQ Kraut, hot dip

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
3/4 cup BBQ sauce
2 cloves garlic minced
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 Tablespoon brown sugar
1 (12.5 ounce) canned chicken
1 (16 ounce) jar Frank's Sweet & Smoky BBQ Kraut drained and roughly chopped
3 large green onions sliced, divided
1 bell pepper diced
1 (8 ounce) package of shredded cheddar cheese, divided
1 (8 ounce) package of shredded Mozzarella cheese, divided

Instructions

Preheat oven to 425 degrees F. Spray a shallow 2 quart baking dish with non-stick spray and set aside.
In a mixer, whip together cream cheese, sour cream, garlic, brown sugar, cayenne pepper and paprika until smooth.
Fold in the BBQ Kraut, canned chicken, bell pepper, and the bottoms of the green onions until incorporated.
Mix in half of each shredded cheese.
Spread into the prepared pan, top with remaining green onion tops and dot on some BBQ sauce.
Bake, uncovered, for 25 minutes or un the the top is a light golden brown and the cheese is bubbly.
Serve with tortilla chips.

Notes

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition

Serving: 1serving

The post BBQ Chicken & Kraut Dip appeared first on An Affair from the Heart.

Chicken in a Biskit Dip

Michaela Kenkel — Tue, 27 Jan 2026 02:29:51 +0000

Do you remember Chicken in a Biskit Crackers? Did you love them as much as I did? If so, you are going to adore the delicious flavor of this Chicken in a Biskit Dip recipe! Mayonnaise, cream cheese, and chicken, along with chives and Worcestershire sauce, come together for a savory dip any cracker will love to be dipped in, but is absolute perfection with Chicken in a Biskit Crackers!

When it was snack time at my Grandma’s house, those scrumptious buttery chicken-flavored crackers were always on hand when I was a kid. As it turns out, my hubs had the same memory at his grandparents’ house. Chicken in a Biskit Crackers were always readily available when the grandkids came over.

A couple of years ago, my friend Gail texted me and told me she had brought a new dip recipe to one of her teacher’s meetings at school. She said it was awesome and that everyone devoured it, and she knew I had to make it, too! She passed along this creamy dip recipe, and I made it for a family get-together, and she was right – Instant winner!

If you’re looking for alternative dip options, these dips are a great way to eat more of those delicious crackers, so pick up a family-size box and try these: Crab Rangoon Dip, Crock Pot Reuben Dip, Asian Bean Dip, or this Fiesta Corn Dip.

Ingredients Needed for Chicken In A Biscuit Dip

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

Mayonnaise– I used regular mayonnaise, but any kind will work.
Cream cheese – Full-fat cream cheese will ensure this dip has a rich and creamy flavor, but low-fat will also work.
Chicken meat – I used a water-packed can of white chicken breast, drained. Any kind of chicken meat will work; chicken breast, chicken thighs, miscellaneous chicken pieces, or any leftover chicken you have in the fridge. Just make sure to shred it or place it in the food processor.
Chives – Dried or freshly chopped chives add great flavor to the dip.
Worcestershire Sauce – a savory, tangy, and slightly sweet fermented condiment with a complex, salty, and punchy umami flavor derived from anchovies, vinegar, and tamarind.
Chicken in a Biskit Crackers – I love their crunchy texture and real chicken flavor! Grab the family-size box so you have enough of them for dipping!

How to make chicken dip for crackers

This dip recipe comes together quickly and easily!

In a medium bowl, beat cream cheese until smooth with an electric hand mixer.

Stir in mayo, chives, and Worcestershire sauce until combined. Fold in chicken.

Serve in a shallow serving bowl with Chicken in Biskit crackers.

Love it? Pin it!

If you love this Chicken in a Biskit dip recipe, make sure you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs About Chicken in a Biskit Dip

What’s on a Chicken in a Biskit cracker? Chicken in a Biskit cracker has chicken flavoring in it.
What is the seasoning on a Chicken in a Biskit Cracker? The package tells us the crackers are “made with cooked chicken for natural flavor.”
What is a Chicken in a Biskit? Chicken in a Biskit is a chicken-flavored cracker sold by Nabisco.
Why is it called Chicken in a Biskit? The crackers are called Chicken in a Biskit because they are chicken-flavored crackers.
Where to buy Chicken In A Biskit Crackers? I realize these crackers may not be available everywhere, so feel free to substitute your favorite cracker to eat with this dip. Or pick some up online, they are perfect alongside some soup, a salad, or just as a snack-time dip.

SUBSTITUTIONS

Feel free to substitute a different flavor of cream cheese or even one that already has chives in it.
Add a touch of hot sauce to spice up the dip, or make buffalo chicken dip by adding some Frank’s Red Hot Buffalo sauce.
Instead of canned chicken, use leftover rotisserie chicken, or even fried chicken.
If you can’t get a hold of Chicken in a Biskit flavored crackers, use other crackers you love, tortilla chips are great with this Biskit dip too!

Tips & Tricks For This Biskit Recipe

Take the cream cheese out of the fridge before you start to prepare this dip so it comes to room temp. I find it way easier to work with softened cream cheese than cream cheese straight from the fridge.
If you are using fresh chicken, make sure you are only using the meat, not the outside skin.

More DIP RECIPES to Love

Looking for more great dip recipes? I have so many recipes for you. Here are a few of my favorites:

See All of my Dip Recipes Here and See All of my Chicken Recipes Here

If you are as nostalgic as I am, you will absolutely love this creamy chicken dip reminiscent of Chicken in a Biskit crackers; it really is the perfect cracker snack. Serve it alongside your favorite party munchies and watch it disappear.

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Chicken in a Biskit Dip

Do you remember Chicken in a Biskit Crackers? Did you love them as much as I did? If so, you are going to adore the delicious flavor of this Chicken in a Biskit Dip recipe! Mayonnaise, cream cheese, and chicken along with chives, and Worcestershire sauce come together for a savory dip any cracker will love to be dipped in.

Course Dips

Cuisine American

Keyword Chicken in a Biscuit Dip, Chicken in a Biskit Dip, Chicken in a Biskit Dip recipe, Chicken in a Biskit Flavors, dip for crackers, Dips for Chicken in a Biskit, recipes using chicken in a Biskit

Prep Time 5

Total Time 5

Servings servings

Calories 225kcal

Author Michaela Kenkel

Equipment

Ingredients

1 cup mayonnaise
1 8-ounce package of cream cheese, softened
1 5-ounce can of chicken meat (packed in water,) drained
1 Tablespoon dried chives
⅛ teaspoon Worcestershire Sauce
Chicken in a Biskit Crackers for serving

Instructions

Beat cream cheese until smooth.
Stir in mayo, chicken, chives, and Worcestershire sauce until combined.
Refrigerate until ready to eat.
Serve with Chicken in a Biskit crackers

Nutrition

This recipe was originally posted on May 8, 2023. It has been updated to improve user experience and reshared on January 26, 2026.

The post Chicken in a Biskit Dip appeared first on An Affair from the Heart.

Taco Tater Tot Casserole

Michaela Kenkel — Tue, 06 Jan 2026 18:53:20 +0000

Taco Tuesday just got a cozy, family‑friendly upgrade. This Taco Tater Tot Casserole recipe takes everything we love about classic tacos: seasoned beef, beans, melty cheese, and tucks it under a golden layer of crispy tater tots. It’s hearty, comforting, and exactly the kind of easy dinner that disappears fast around the table.

This Tater Tot Taco Casserole has been on my website since 2015. My kids were a whole lot littler back then, and still lived at home, and even though that’s changed now, one thing that hasn’t changed though, is that there are two things I know that kids love: tacos + tater tots, and my thought to merge the two into this yummy Mexican Tater Tot Casserole recipe years ago, is still brilliant, even now.

Taco Tater Tot Casserole

If taco night and tater tot casserole had a baby, this would be it. The beefy, cheesy, seasoned base bakes up rich and flavorful, while the tots get perfectly crisp on top. It’s filling without being fussy, customizable with your favorite toppings, and easy to double if you’re feeding a crowd. Bonus: leftovers reheat beautifully.

Ingredients in Taco Tot Casserole

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

Lean ground beef – A hearty, flavorful base that keeps the casserole filling without being greasy. Ground turkey or chicken works well as a lighter option.
Onion – Adds savory depth and helps build flavor right from the start. Yellow or white onions both work.
Salt & pepper – Simple seasoning to balance and enhance the beef before the taco flavors go in.
Taco seasoning – The easy way to get that classic taco flavor without measuring individual spices. Use a packet from the store, or make your own Homemade Taco Seasoning.
RO*TEL – Rotel diced tomatoes with green chiles adds even more flavor to the ground beef mixture.
Pinto beans – Add heartiness. Black beans or kidney beans can easily be swapped in.
Mexican-blend shredded cheese – Melts beautifully and ties everything together. Cheddar cheese, Colby Jack, or Pepper Jack all work well.
Green onions – A fresh pop of flavor that balances the richness of the casserole.
Frozen tater tots – The crispy, golden topping that makes this dish irresistible. Any brand works—just add them straight from the freezer.
Optional Toppings for Serving – classic taco toppings like sour cream, avocado, shredded lettuce, and tomatoes let everyone customize their plate.

How to Make Taco Tater Tot Bake

Start by preheating your oven to 350°F and spraying a 9×13 baking dish with non‑stick cooking spray.

In a large skillet, brown the ground beef with the chopped onion. Season with salt and pepper, then drain any excess grease. Stir in the taco seasoning, RO*TEL, and drained pinto beans until everything is well combined.

Spread the beef mixture evenly into the prepared baking dish. Sprinkle the shredded cheese over the top, followed by the sliced green onions.

Arrange the frozen tater tots in an even layer on top. Bake uncovered for about 45 minutes, or until the tater tots are golden and crispy. Sprinkle green onions over the top.

Serve hot with your favorite taco toppings.

How to Store & Reheat Leftover Tater Tot Casserole

Let the casserole cool completely before storing. Cover the baking dish tightly with foil or transfer leftovers to an airtight container and refrigerate for up to 3 days.

For the best texture when reheating, warm leftovers in the oven at 350°F until heated through, or use the air fryer to help the tater tots crisp back up. The microwave works well for quick lunches, but the tater tots will be softer.

If you know you’ll be reheating individual servings, storing leftovers in portioned containers makes things even easier.

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Easy Taco Tater Tot Casserole Tips & Tricks

If you like extra‑crispy tater tots, you can broil the casserole for the last few minutes—just keep a close eye on it.
Using lean ground beef helps prevent excess grease, but you can also blot the meat with a paper towel after browning if needed.
This casserole is easy to prep ahead. Assemble everything except the tater tots, cover, and refrigerate. When ready to bake, add the tots and pop it in the oven.

Tips & Tricks for the Best Tater Tot Casserole

If you like extra‑crispy tater tots, you can broil the casserole for the last few minutes—just keep a close eye on it. Using lean ground beef helps prevent excess grease, but you can also blot the meat with a paper towel after browning if needed.

This casserole is easy to prep ahead. Assemble everything except the tater tots, cover, and refrigerate. When ready to bake, add the tots and pop it in the oven.

More Recipes to Love

If casseroles are your thing, be sure and check out my classic Tater Tot Casserole, my Tuna Tetrazzini and that yummy Chicken & Doritos Caserole pictured above. You can find all of my casserole recipes here. If it’s tacos or Mexican food you love, be sure to check out my homemade Enchilada Sauce recipe, these Double Decker Baked Tacos and my Mom’s Taco Casserole recipe. You can find all of my Mexican recipes here. And if those little tater tots are hard for you to pass up, you are sure to love my Spicy Tator Tot Casserole with Sausage and Mushrooms, this Reuben Totchoes recipe and this Beef & Kraut Tater Tot Casserole.

This is one of those back‑pocket recipes you’ll come back to again and again. Simple ingredients, minimal prep, and big payoff, perfect for busy weeknights, casual gatherings, or when everyone’s craving tacos but you want something a little different.

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Taco Tater Tot Casserole

Taco Tuesday will never be the same – we have merged the taco and the beloved Tater Tot Casserole to make this delicious (and EASY!) family meal!

Course Casserole

Cuisine Mexican

Keyword Mexican, rotel, taco tater tot casserole, Taco Tot Casserole, Tater Tot, Tater Tot Casserole

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 232kcal

Author Michaela Kenkel

Ingredients

2 pounds lean ground beef
1/2 cup onion chopped
Salt & Pepper to taste
1 taco seasoning packet
1 10 ounce can RO*TEL tomatoes
1 15 ounce can pinto beans drained
1 30 ounce package tater tots
2 green onions sliced
2 cups Mexican cheese shredded
Optional Toppings: sour cream avocado, lettuce, tomatoes

Instructions

Preheat oven to 350 degrees, spray a 9×13 baking dish with non-stick cooking spray.
Brown ground beef with onion. Salt & pepper to taste. Drain any excess grease. Add to the meat, RO*TEL and pinto beans. Stir to combine and spread into the bottom of your baking dish.
Top with cheese and green onions.
Top with tater tots.
Bake for 45 minutes.
Serve with your toppings of choice.

Video

Notes

How to Store & Reheat Leftover Tater Tot Casserole

Let the casserole cool completely before storing. Cover the baking dish tightly with foil or transfer leftovers to an airtight container and refrigerate for up to 3 days.

If you know you’ll be reheating individual servings, storing leftovers in portioned containers makes things even easier.

Nutrition

This recipe was originally posted on October 15, 2015 as a sponored post for Rotel. It has been updated to improve user experience and reshared on January 6, 2025.

The post Taco Tater Tot Casserole appeared first on An Affair from the Heart.

Cranberry Jalapeño Cream Cheese Dip

Michaela Kenkel — Thu, 18 Dec 2025 04:44:08 +0000

This Cranberry Jalapeño Cream Cheese Dip is a festive, crowd-pleasing appetizer made with a bright cranberry relish layered over creamy cream cheese. Sweet, tangy, and just a little spicy, it’s perfect for holiday gatherings, potlucks, and effortless entertaining.

I can’t believe that Christmas is next week already! This month has been a bit of a blur. Our family always celebrates Christmas on the 23rd, and we serve heavy appetizers, Oyster Stew and Clam Chowder, along with Christmas cookies for dessert. Since the first time I tried this cranberry dip, I was in love. You can bet it’ll be front and center next week at our celebration.

This dip pairs best with sturdy dippers that can withstand the thickness of the cream cheese. Crackers like Triscuits, Wheat Thins, or water crackers work well, as do pretzel rods, pita chips, or lightly toasted baguette slices. Leftovers are also great spread on a turkey sandwich or a bagel.

Cranberry Jalapeño Dip

The cranberry topping is bright and tangy, lightly sweetened, warmed with orange, and finished with just enough jalapeño heat to keep things interesting. Spoon it over a simple layer of cream cheese, and you’ve got an appetizer that feels right at home next to the cheese ball, shrimp cocktail, and Christmas cookies.

It’s especially perfect for the holidays, when oven space is limited, and you need something that can be made ahead and assembled in minutes.

Cranberry Jalapeno Cream Cheese Dip Recipe

If you like appetizers that hit a lot of flavor notes at once, this one checks every box. The cranberries bring tartness, the orange adds brightness, and the jalapeños give a gentle heat that balances everything out without overpowering the dip. Paired with rich, creamy cream cheese, it’s the kind of sweet-and-savory combination that keeps people coming back for another scoop.

It’s also incredibly low effort. There’s no cooking involved, just a quick pulse in the food processor and some chill time in the refrigerator. Because the cranberry mixture can be made well ahead of time, it takes a lot of pressure off when you’re hosting. When it’s time to serve, all you have to do is spread the cream cheese and spoon the relish on top.

Ingredients In Cranberry Jalapeno Dip

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

Fresh Cranberries are the backbone of this dip. Their natural tartness gives the relish its bold, fresh flavor and keeps the dip from feeling heavy.
Sugar balances the cranberries just enough, taking the edge off without making the dip overly sweet.
Orange zest and juice bring brightness and warmth. The zest adds concentrated citrus flavor, while the juice helps everything meld together as it chills.
Jalapeño Peppers add a subtle kick. Removing the ribs and seeds keeps the heat mild, but you can leave some in if you prefer a spicier dip.
Cilantro adds a fresh, herby note that lightens the cranberry mixture. If cilantro isn’t your thing, parsley or green onions work well too.
Full-fat cream cheese creates the creamy base that ties everything together. It’s rich, smooth, and the perfect contrast to the bold cranberry topping.

How to Make Jalapeño Cranberry Cream Cheese Dip

This dip recipe comes together quickly and easily.

Add the cranberries, sugar, orange zest, orange juice, jalapeños, and cilantro to a blender or food processor.

Pulse until finely chopped.

Cover and refrigerate the mixture for several hours, or overnight. This gives the flavors time to blend and allows excess liquid to release.

Drain the cranberry mixture well and discard the liquid.

Spread softened cream cheese into an even layer in a wide serving dish.

Spoon the drained cranberry jalapeño relish over the cream cheese.

Serve chilled with sturdy crackers or dippers.

Make-Ahead & Storage

The cranberry sauce can be made a couple of days ahead and stored in the refrigerator. Assemble when you’re ready.

Once assembled, leftover dip can be covered and refrigerated for several days. Freezing the fully assembled dip isn’t recommended, as cream cheese tends to change texture when thawed.

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I you love this delicious dip recipe with cranberries and jalapeños, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

Tips for Success

Make sure your cream cheese is very soft before spreading; it makes a big difference in how easy it is to work with. If you’re short on time, you can whip it briefly with a hand mixer for a smoother texture.
Don’t skip draining the cranberry mixture. That step is what keeps the dip from becoming watery once it’s assembled.
If you’re serving this at a party, take a small scoop out before setting it out. It’s a simple trick, but it helps guests feel more comfortable diving right in.

Variations & Substitutions

This recipe works beautifully as a base for other flavor combinations throughout the year. Swap cranberries and orange for blueberries and lemon, strawberry and balsamic, or peaches and basil. You can also add chopped nuts, like pecans, for extra texture, or use a dairy-free cream cheese if needed.

More Dip Recipes to Love

I have loads of dip recipes right here, ready and waiting for your next gathering. Here are some of my favorites:

See All of My Dip Recipes

LIKE THIS RECIPE?
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Cranberry Jalapeño Cream Cheese Dip

This cranberry jalapeño cream cheese dip is a festive holiday appetizer made with a bright, tangy cranberry relish layered over creamy cream cheese. Sweet, savory, and just a little spicy, it’s perfect for parties, potlucks, and make-ahead entertaining.

Course Dips

Cuisine American

Keyword cilantro, Cranberry, cream cheese, dip, Jalapeño Dip

Prep Time 10

chilling time 4

Total Time 4 10

Servings servings

Calories 34kcal

Equipment

Ninja BN701 Professional Plus Blender

Ingredients

1 12-ounce bag fresh or frozen cranberries
⅓ cup granulated sugar
Zest and juice of 1 orange 1 Tablespoon zest and ⅓ cup juice
2 jalapeños ribs and seeds removed and roughly chopped
⅓ cup cilantro
2 8-ounce packages full-fat cream cheese

Instructions

In a blender or food processor, add the cranberries, sugar, orange zest, orange juice, jalapenos,and cilantro and pulse until finely chopped.
Cover and place in the refrigerator for 3-4 hours (or up to overnight).
Drain the liquid and set aside.
Spread the softened cream cheese into a wide dish and top with the cranberry relish. Servechilled with assorted crackers for dipping.

Notes

The cranberry jalapeño relish can be made a couple of days in advance and stored in the refrigerator.

Once assembled, the dip can be covered and refrigerated for several days. Freezing the fully assembled dip isn’t recommended, as cream cheese tends to change texture when thawed.

Nutrition

The post Cranberry Jalapeño Cream Cheese Dip appeared first on An Affair from the Heart.

Slow Cooker Creamy Chicken & Sauerkraut Soup

Michaela Kenkel — Wed, 10 Dec 2025 15:39:58 +0000

This Slow Cooker Creamy Chicken & Sauerkraut Soup is ultimate comfort in a bowl. This creamy soup is loaded with tender chicken, hearty vegetables, and tangy Frank’s Kraut, all simmered together until the flavors meld into something rich, cozy, and irresistible. A touch of sour cream and a simple roux make it perfectly creamy without feeling too heavy. Every spoonful hits that balance of savory, tangy, and smooth. Soup that tastes like it came straight from Grandma’s kitchen.

This Slow Cooker Creamy Chicken & Sauerkraut Soup is hearty, cozy, and full of old-fashioned flavor. Tender chicken, classic vegetables, and tangy Frank’s Kraut come together in a rich, velvety broth that tastes like it simmered all day…because it did! Everything cooks low and slow in one pot, and a simple stovetop roux adds the perfect creamy finish. It’s the kind of comforting soup your whole family will love on chilly days, busy nights, or anytime you’re craving soup for dinner!

Crockpot Chicken & Sauerkraut Cream Soup

If you love a good slow cooker recipe, this one is a dream. Everything goes in the pot, and hours later, you’ve got a cozy, flavorful soup waiting for you. The creamy broth pairs beautifully with Frank’s Kraut’s tang, giving it that nostalgic, home-style taste without feeling overly rich.

It’s also a great way to use leftover or rotisserie chicken, a time-saver on busy days. And this recipe makes a big batch, so it’s perfect for a family dinner or for stocking the fridge with easy lunches. Add the optional bacon and green onions on top, and you get even more texture and flavor in every bowl.

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.

This creamy chicken and sauerkraut soup is a modern twist on the classic Amish chicken and sauerkraut soup, which is beloved for its simple, hearty ingredients and comforting tang. Like the traditional version, it’s full of tender chicken, savory vegetables, and of course, that signature sauerkraut flavor, but with a creamy, cozy finish that makes it extra indulgent.

Ingredients in Chicken & Sauerkraut Soup

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

Cooked chicken – Makes this soup hearty and protein-packed; rotisserie chicken adds great flavor with zero effort.
Potatoes – Help bulk up the soup and make it extra cozy and filling.
Bay leaves – Add gentle, savory depth as everything simmers.
Celery – Brings classic soup flavor and a little freshness.
Onion – Builds that savory base every good soup needs.
Carrots – Add color, sweetness, and a little texture.
Frank’s Kraut – The star ingredient! Its bright, tangy flavor perfectly balances the creamy broth.
Chicken stock – Creates a rich, flavorful base for the soup.
Salt & pepper – Simple seasonings that wake everything up.
Butter – Helps form the roux that makes the soup luxuriously creamy.
Flour – Works with the butter to thicken the broth.
Sour cream – Adds the perfect tangy creaminess at the end.
Bacon (optional) – A smoky, salty finishing touch that takes each bowl over the top.
Green onions (optional) – Add a fresh pop of color and flavor when serving.

How to Make Slow Cooker Creamy Chicken & Sauerkraut Soup

So easy! Dump it all in the crock pot and come back hours later for dinner!

Add the cooked chicken, potatoes, celery, carrots, onion, Frank’s Kraut, and bay leaves to your slow cooker. Pour in the chicken stock, reserving 1 cup for the roux.

Stir everything together and cover.

Cook on LOW for 6–7 hours or HIGH for about 4 hours, until the vegetables are tender and the flavors have melded.

Remove and discard the bay leaves.

In a small saucepan, melt the butter. Whisk in the flour to form a smooth roux. Slowly whisk in the reserved 1 cup of chicken stock and cook until thickened.

Stir the roux into the slow cooker along with the sour cream. Mix until creamy and well combined. Taste and season with additional salt and pepper as needed.

Serve warm. Top with crumbled bacon and sliced green onions, if you’d like.

Stovetop Directions

If you’d rather make this on the stovetop, you can! Add the chicken, vegetables, Frank’s Kraut, bay leaves, and chicken stock (reserve 1 cup) to a large Dutch oven or soup pot. Bring to a gentle boil, then reduce the heat and let it simmer for about 35-45 minutes, or until the vegetables are tender.

Make the roux in a separate saucepan, whisk it into the pot along with the sour cream, and stir until the soup is creamy and smooth. Season to taste and serve.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens. I don’t recommend freezing this soup.

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Tips & Substitutions

Chicken: Rotisserie chicken works perfectly and adds great flavor.
Vegetables: Feel free to add mushrooms, parsnips, or even a handful of frozen peas at the end.
Broth: Use low-sodium chicken broth if you need to control your sodium.
Make it lighter: Swap Greek yogurt for some or all of the sour cream.
Add smoky depth: The optional bacon takes this soup to the next level.
Caraway Seeds: Sprinkle some caraway seeds on top for a nutty flavor.

Health Benefits of Sauerkraut

Sauerkraut brings more to the table than big flavor. Because it’s naturally fermented, it’s full of probiotics that help keep your gut healthy and your digestion on track. It also delivers important nutrients like vitamins C and K, along with minerals such as iron and potassium. When you simmer sauerkraut with tender chicken, the result is a cozy, nourishing soup that delivers protein, probiotics, and plenty of feel-good nutrients in every bowl.

More Soup Recipes to Love

If you love this one, I’ve got a few more delicious recipes for sauerkraut-inspired soups you might want to check out. They’re perfect for anyone who can’t get enough of that tangy, comforting flavor.

A big thank you to my friends at Frank’s Kraut for making this soup so simple and so full of flavor. Their sauerkraut is tangy, perfectly crisp, and adds just the right brightness to every spoonful. If you haven’t tried it yet, grab a jar for your next batch of soup or anytime you want to bring a little extra zip to your favorite comfort foods.

Find my entire selection of sauerkraut recipes here.

Even 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!

This soup is everything we love about slow cooking: simple ingredients, effortless prep, and big, satisfying flavor. Whether you’re feeding your family or stocking the fridge for the week, this creamy, kraut-filled bowl always hits the spot. If you love hearty comfort food with a little tangy twist, this one’s going straight to the top of your cold-weather lineup. Let me know when you make it!

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leave a comment below the recipe!

Slow Cooker Creamy Chicken & Sauerkraut Soup

This creamy chicken and sauerkraut soup is a slow cooker dream! Packed with tender chicken, classic vegetables, and tangy Frank’s Kraut, it’s finished with a smooth sour cream and roux base. Perfect for busy days, cozy nights, or feeding a crowd. Optional bacon and green onions take it over the top.

Course Soup

Cuisine American

Keyword chicken, Frank’s kraut, Sauerkraut, Soup

Prep Time 10

Cook Time 6

Servings servings

Calories 431kcal

Ingredients

1 1/2 pounds cooked chicken diced or shredded
2 small potatoes peeled and diced, about 1 cup
2 bay leaves
3 stalks celery diced, about 1 cup
1 medium-sized onion diced, about 1 cup
3 small carrots diced, about 1 cup
2 cups Frank’s Kraut drained
2 quarts chicken stock divided
salt & black pepper
4 Tablespoons butter
4 Tablespoons flour
1 1/2 cups sour cream
10 pieces of bacon cooked and crumbled (optional)
Sliced green onions for serving (optional)

Instructions

To a slow cooker, add: cooked chicken, potatoes, celery, carrots, onion, sauerkraut, and bay leaves. Pour the chicken stock over the top (reserving 1 cup), stir, and cover.
Cook on low for 6-7 hours or on high for 4 hours.
Remove the bay leaves and discard.
In a small saucepan on the stove, melt the butter, and whisk in the flour to form a roux. Next, whisk in the reserved chicken stock and stir as it thickens.
Stir the flour mixture and the sour cream into the soup until combined.
Cover and warm for another 15-30 minutes and the soup will contiue to thicken.
Serve with green onions and chopped bacon if desired.

Notes

Stovetop Directions

If you’d rather make this on the stovetop, you can! Add the chicken, vegetables, Frank’s Kraut, bay leaves, and chicken stock (reserve 1 cup) to a large soup pot. Bring to a gentle boil, then reduce the heat and let it simmer for about 45 minutes, or until the vegetables are tender.

Make the roux in a separate saucepan, whisk it into the pot along with the sour cream, and stir until the soup is creamy and smooth. Season to taste and serve.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens.

Nutrition

The post Slow Cooker Creamy Chicken & Sauerkraut Soup appeared first on An Affair from the Heart.

Grilled Turkey Havarti Sandwiches

Michaela Kenkel — Sat, 22 Nov 2025 14:05:14 +0000

These pesto Grilled Turkey Havarti Sandwiches are a fast family favorite! Buttery grilled sourdough, garlic basil pesto, melty Havarti cheese, and tomato with sliced turkey. When they ask, “What’s for dinner?” and these toasted turkey sandwiches are the answer, there is nothing but smiles!

The first time I had blogged these Pesto Grilled Cheese Sandwiches with Turkey and Havarti was back in 2012. I have always loved a good grilled cheese sandwich and tomato soup. How about you? Well, we are kind of a family divided on that subject.

Some of us LOVE tomato soup, and others aren’t fans. Some love a traditional grilled cheese with American cheese on white bread, some say that even the simple grilled cheese needs some meat on it. So, one night, I decided to make everyone happy!

I really hadn’t planned on blogging this simple sandwich, but when a friend and follower of my blog asked for the “recipe,” I figured I would jot it down on my blog. That was over 8 years ago!

Grilled Turkey & Havarti Sandwiches

Since those early days, this sandwich has been in our regular rotation. It’s a great addition to soup nights, but it’s hearty enough to eat alone or with some potato or zucchini chips alongside.

We have made these on white, wheat, and Italian bread, but always come back to the sourdough. The combination of it with the pesto, tomatoes, and mellow-tasting Havarti cheese is stellar.

Best Cheese to Use on a Turkey Sandwich

Everyone has opinions on what sorts of cheese go well on a turkey & cheese sandwich. Havarti is always my top pick. Other ideas would be these mild cheeses that melt well: Provolone, Muenster, Swiss, American, or Gouda.

Good quality smoked Gouda cheese would be delicious with some smoked turkey from the deli. Especially if you are a fan of that smoke flavor. Maybe even switch up that pesto for some barbecue sauce? Hummmmm … I think I might be onto a new sandwich here. I need to write that down for later.

What is Pesto?

I always have a jar of pesto in the fridge. I love adding it to pizza, garlic bread, and of course, these sandwiches.

The art of making pesto originated in Genoa, Italy. Pesto is the Genoese verb “pestare,” which means “to crush.” Pesto is made by using a mortar and pestle to “crush” fresh basil, pine nuts, garlic, fresh Parmesan cheese, and olive oil into this flavorful sauce.

Making homemade pesto is made much simpler these days; if you don’t want to break out the mortar and pestle, use your food processor!

Ingredients in Grilled Turkey Havarti Cheese Sandwiches

Simple, reasonably priced, obtainable ingredients make this gourmet turkey grilled cheese sandwich. A good quality sourdough bread, good quality deli turkey and Havarti cheese, pesto sauce, and red ripe tomatoes.

In my grocery store, the deli, the bakery, and the produce section are all right next to one another. So I grab a loaf of sourdough at the bakery, ask them to slice it for me, if it isn’t, pick up some nice red tomatoes in the produce section, and then head to the deli counter for my cheese and turkey.

I prefer the oven-roasted turkey, as I feel like it tastes most like that delicious day after Thanksgiving turkey. Which, incidentally, is perfect for these grilled turkey sandwiches. If you’re looking for ideas for leftover turkey – start here.

Preparing Grilled Turkey & Havarti Sandwiches

Spread pesto on the insides of both pieces of bread. Add Havarti cheese slices to one side, then top the cheese slices with tomato slices. (tip: the cheese forms a “barrier” between the tomatoes and the bread, and keeps the bread from getting soggy) Top with turkey, then form the sandwich.

Butter both outside pieces of bread, and place them on a hot griddle or in a skillet.

Grill until golden brown and toasty on both sides, cut in half, and serve hot.

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If you can’t wait to make these, don’t forget where you found them! Pin these Turkey Pesto Grilled Cheese Sandwiches to your favorite recipe board to find them easily.

Best Sandwich Recipes

I have oodles of sandwich recipes here on my blog. I thought I would share a few of our favorites before you go.

This is a really easy meal. I hope you love them as much as we do! Let’s get to this simple Grilled turkey & cheese sandwich recipe!

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Grilled Turkey Havarti Sandwiches

These pesto Grilled Turkey & Havarti Sandwiches are a fast family favorite! Buttery grilled sourdough, garlic basil pesto, melty Havarti cheese, and tomato with sliced turkey. When they ask "what's for dinner?" and these toasted turkey sandwiches are the answer, there is nothing but smiles!

Course Sandwiches

Cuisine American

Keyword best cheese for turkey sandwiches, Grilled cheese, grilled cheese on sourdough, grilled cheese with turkey, pesto grilled cheese, pesto grilled cheese with turkey sandwiches, tomatoes, Turkey Havarti sandwiches, what is pesto?

Prep Time 5

Cook Time 8

Total Time 13

Servings sandwich

Calories 851kcal

Author Michaela Kenkel

Equipment

Ingredients

3 slices oven-roasted deli turkey
2 slices sourdough bread
2 Tablespoons pesto
1 small tomato sliced
1 1/2 slices Havarti cheese
2 Tablespoons butter softened

Instructions

Spread pesto on the insides of both pieces of bread.
Add Havarti cheese slices to one side then top the cheese slices with tomato slices. (tip: the cheese forms a "barrier" between the tomatoes and the bread, and keeps the bread from getting soggy)
Top with turkey, then form the sandwich.
Butter both outside pieces of bread, and place on a hot griddle or in a skillet.
Grill until golden brown and toasty on both sides, (approximately 3-4 minutes each side)
Cut in half and serve hot.

Video

Nutrition

I originally posted these sandwiches on January 31, 2012. The post was updated to improve user experience and re-posted on November 22, 2026.

The post Grilled Turkey Havarti Sandwiches appeared first on An Affair from the Heart.

Loaded Mashed Potatoes

Michaela Kenkel — Fri, 21 Nov 2025 23:21:10 +0000

If you love the comfort of a baked potato, this loaded mashed potatoes recipe will be your new favorite potato side dish. It is creamy, cheesy, packed with bacon, and comes together easily, whether you start with instant potatoes, fresh russet potatoes, or leftover mashed potatoes. This is one of the best ways to add extra flavor to your dinner plate, and it works for everything from a quick weeknight meal to your holiday table.

I love potatoes, don’t you? I grew up in an era when dinner meant three things on your plate: Meat, Vegetables, and Starch. The hubby grew up the same way. To me, if there isn’t starch on the plate, I feel like I am forgetting something. I typically have a box of instant potato flakes in the pantry for nights when I am running behind. The first time I made this recipe, that was what I used. Since then, I have made this recipe countless times, and we tweak it with what we have on hand.

Mashed Loaded Potatoes

These Loaded Mashed Potatoes take a simple favorite and turn it into a side dish everyone gets excited about. Creamy mashed potatoes are stirred together with smoky bacon pieces, cool sour cream, fresh green onion, chives, and plenty of melty Colby Jack cheese. Every bite is rich, comforting, and packed with flavor, like a fully loaded baked potato in cozy, scoopable form.

Fresh Potatoes vs Potato Flakes

Potato flakes are the quickest option since they only need hot water and a stir, making them perfect when you need a fast side dish. Fresh raw potatoes take more time but offer better flavor and nutrition, especially Yukon Golds or russet potatoes, which have a high starch content and create lighter, fluffier mashed potatoes. You can peel them fully, partially, or not at all. If you keep the skin on, scoring it with a knife helps when mashing. A potato ricer is also a great tool because it creates small “rice-like” pieces that prevent overmixing, helping you avoid gluey potatoes and making it easier to blend in all your loaded mix-ins.

Ingredients in this Loaded Mashed Potatoes Recipe

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

Mashed potatoes – Use prepared mashed potatoes made from russet potatoes, Yukon Gold potatoes, yellow potatoes, instant flakes, or leftovers. Russets and Yukon Golds have a high starch content, making them naturally fluffy, while leftovers are an easy shortcut.
Real bacon pieces – They add salty, smoky flavor with no extra cooking. Freshly cooked crispy bacon is always a great choice, though.
Sour cream – Gives the potatoes a creamy, tangy boost. You can add a little cream cheese, heavy cream, or unsalted butter for extra richness.
Green onion – Adds a fresh bite that balances the creamy potatoes. If needed, use extra chives instead.
Chives – Offer mild onion flavor and color. Green onions can be used in their place.
Shredded cheese – Melts into the warm potatoes for added creaminess. Colby Jack works well, but sharp cheddar cheese or any melty blend from the grocery store is a great substitute.

How to Make Loaded Mashed Potatoes

If you are making potatoes from scratch, place potatoes into a large pot, cover with cold water, and bring to a boil over high heat. Cook until fork-tender. Drain, return them to the pot, and mash potatoes with a potato masher.

If you are using instant potatoes or leftover mashed potatoes, simply prepare or reheat them according to the package or your preference.

Stir in the sour cream, real bacon pieces, shredded cheese, green onions, and chives into the hot potatoes.

Mix just until everything is combined and the cheese melts slightly from the warmth of the potatoes.

Spoon the potatoes into a casserole dish or baking dish if you prefer a nice presentation. Top with a little extra cheese or a sprinkle of green onions. Serve warm.

This potato recipe works no matter what kind of potatoes you start with. You can prepare them on the stovetop, in the microwave, or even use leftover potatoes from the slow cooker. If you make mashed potatoes often, this is a great way to bring new life to them without extra work.

Love it? Pin it!

If you love this recipe for mashed loaded potatoes, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

More Potato Recipes to Love

If you love potatoes like we love potatoes, check out some of my favorites before you go! When it comes to a loaded potato, I have some clever recipes: Reuben Loaded Baked Potatoes, Taco Loaded Baked Potatoes, and even Chicken a la King Loaded Baked Potatoes. If you have never tried my Slow Cooker Mashed Potatoes, you need to, and if sweet potatoes are your thing, give these mashed sweet potatoes a try. Roasted Parmesan Wedges made in the air fryer are always a win, as is this Canadian Poutine and this recipe for New Potatoes and Peas. Find all of my Potato Recipes here and all of my side dishes here.

These loaded mashed potatoes taste like the coziest baked potato but are easier to serve for a crowd. They are fast, comforting, and always a hit on the holiday table or with any weeknight meal. Give them a try the next time you need a delicious potato recipe that everyone will love.

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

Loaded Mashed Potatoes

With flavors of a loaded baked potato, these loaded mashed potatoes will rock your side dish world!

Course Side Dish

Cuisine American

Keyword Loaded Mashed Potatoes

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 305kcal

Author Michaela Kenkel

Ingredients

5 cups prepared Mashed Potatoes hot
1/2 cup Real Bacon Pieces or crumbled bacon
1/2 cup sour cream
1 green onion sliced
1 Tablespoon chives
1 cup shredded cheese I used colby jack

Instructions

Prepare mashed potatoes either from scratch or from instant.
Mix in all of the ingedients listed, garnish with a few of the green onions, serve.

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Nutrition

This recipe was originally posted on May 22, 2015. It has been updated to improve user experience and reshared on November 21, 2025.

The post Loaded Mashed Potatoes appeared first on An Affair from the Heart.