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Bang Bang Salmon Bowls

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

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

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

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

Bang Bang Salmon Bowls

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

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

Ingredients in Bang Bang Salmon Bowls

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

For the Salmon:

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

For the Bang Bang Sauce:

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

To Assemble the Bowls:

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

How to Make Air Fryer Bang Bang Salmon Bowls

Begin by preheating your air fryer to 375°F.

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

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

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

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

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

No Air Fryer? No Problem!

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

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

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

Then simply assemble the bowls as directed.

Storage

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

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

Love it? Pin it!

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

Tips for Making Air Fryer Salmon Bites

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

Best Bang Bang Salmon Tip

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

Frequently Asked Questions

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

More Delicious Salmon Recipes to Love

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

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

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

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

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

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Air Fryer Bang Bang Salmon Bowls

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

Course Seafood

Cuisine Asian

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

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 384kcal

Equipment

COSORI Pro II Air Fryer Oven Combo, 5.8QT

Ingredients

For the Salmon:

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

For the Bang Bang Sauce:

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

For the Rice Bowls:

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

Instructions

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

Video

Notes

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

To Prepare in the Oven:

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

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

Storage:

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

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

Nutrition

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

Honey Bourbon Sauce

Michaela Kenkel — Wed, 03 Jun 2026 13:24:40 +0000

Buttery sweet Honey Bourbon Sauce, with a touch of vanilla and brown sugar, is perfect for topping just about anything from bread pudding to ice cream, from meats and seafood to veggies and waffles. You’ll want to keep a jar of this honey bourbon glaze handy because once you taste it, you will want to put it on everything!

This bourbon glaze recipe has been on my website since 2018, and in that time, it’s been tried boatloads of times! The comments are always positive, and I love it when my readers let me know what they use it on. Today, the recipe hasn’t changed one bit. I have just updated the post and the photos to improve the user experience here on my website. I can’t wait to see what you think when you make it!

The Best Honey Bourbon Sauce Recipe

You may have found a new favorite sauce. This Honey Bourbon Sauce has been awesome on so many things already, and boy! Do I have plans for it for other things, too! It’s amazing on pancakes, ice cream, and over veggies like beets or carrots. It gives a unique sweetness to veggies that you will love, I just know it!

Does Bourbon Sauce have Alcohol?

Have you ever heard that cooking alcohol removes the alcohol content? Well, turns out that is a myth. Here’s a great article on Cooking Alcohol and Alcohol Evaporation. You can do a little light reading. However, there is such a small amount in this bourbon glaze recipe that most needn’t worry. Of course, if you absolutely can’t drink any alcohol, you can substitute apple juice or add a little more vanilla.

⭐️⭐️⭐️⭐️⭐️ Reader comment: “This is awesome. I’ve tried it on waffles and also different types of fish. Salmon and catfish. I’m making this a part of my must-have food when I grill from now on.” – Don

What Is Bourbon Sauce?

Bourbon sauce is classified as a reduction-style sauce. Essentially, by using high heat, you not only evaporate most of the alcohol but also any water. At the same time, the sugars caramelize and help concentrate the flavors. In this way, the sauce also works quite well as a glaze. You can coat anything and everything in bourbon brown sugar glaze. Because it makes everything taste on the right side of amazing!

Of course, it works great on chicken, salmon, steak, and pork, especially when you do any of those on the grill. Want the best wings ever? Glaze them generously with it! But use it on sweets and desserts as well. Trust me on this! Try some on cakes, pancakes, waffles, and even ice cream! Use this bourbon sauce recipe for bread pudding, and swoon!

With just a few ingredients, this honey bourbon sauce is easy as they come. You don’t have to use the high-priced fancy bourbons for this if you want to save those for sipping! Most likely, you will have everything here already in your pantry.

Honey Bourbon Dipping Sauce

Make a few extra servings to use for a dipping sauce, too. Sweet bourbon dipping sauce works for dipping chips or veggies, or you can make some sweet bourbon-glazed meatballs to serve as an appetizer. I think most people, after trying some, actually dream about what else they can slather it on. (So it is nothing to feel weird about if that happens to you too…)

Honey Bourbon Sauce Ingredients

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

Butter – Creates the rich, silky base for the sauce and helps everything blend into a smooth glaze.
Brown sugar – Adds deep caramel notes and a touch of molasses flavor that pairs perfectly with the bourbon and honey.
Bourbon – Brings warmth and complexity to the sauce. As it cooks, the alcohol evaporates, leaving behind the signature oak, vanilla, and caramel flavors that bourbon is known for.
Vanilla – Enhances the sweetness and rounds out the flavors, making the sauce taste richer and more balanced.
Honey – The star of the recipe. Honey provides natural sweetness and gives the sauce its glossy texture while complementing both sweet and savory dishes.

How to Make Bourbon Honey Sauce

This one comes together super fast, so it’s ready in no time for you to use on whatever your heart desires.

How to Make Honey Bourbon Sauce

Place the butter and brown sugar in a small saucepan over medium heat. Stir frequently as the butter melts and the sugar begins to dissolve into the mixture.
Pour in the bourbon and continue stirring. Allow the mixture to simmer briefly so the alcohol can cook off while the bourbon flavor remains. This usually takes about a minute.
Add the vanilla extract and stir until fully incorporated.
Pour in the honey and stir until the sauce is smooth and well combined. Heat just until warmed through, being careful not to let it boil.
Remove from the heat and serve warm over cakes, quick breads, ice cream, grilled meats, roasted vegetables, or your favorite desserts.

Storage

Allow the sauce to cool completely before transferring it to an airtight container or jar. Store in the refrigerator for up to 1 month.

Because the butter and honey will firm up when chilled, the sauce may thicken significantly in the refrigerator. Simply warm it gently in the microwave in short intervals or in a small saucepan over low heat until it reaches your desired consistency.

If separation occurs after storage, give the sauce a quick stir while reheating, and it will come back together beautifully.

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Don’t forget where you found this sweet bourbon sauce recipe! Pin it to your favorite Pinterest recipe board before you go.

Why Bourbon Honey Sauce Makes The Best Sauce for Barbecuing

When it comes to grilling recipes, bourbon honey sauce always tops the charts of best and most favorite. That is because of a few factors. First, bourbon already adds smokiness to the flavor without any burnt or unpleasant type of aftertaste. Next, the sweetness of the honey and brown sugar is just enough, not too much, not too little.

If you want, you can always add a bit of spice to it, too, with a dash or three of Tabasco or some red pepper flakes. I have a delicious BBQ sauce recipe to check out as well.

It’s nice to have recipes for a plethora of sauces. Here are some of my favorites:

Bourbon Lovers Unite!

If you are a fan of bourbon, I have some other recipes to tickle those bourbon-loving taste buds of yours!

Kentucky Mule (pictured above)
Bittersweet Chocolate Bourbon Balls
Bourbon Lemonade
Honey Bourbon Glazed Beets with Crispy Kale
Cherry Lime Bourbon Smash

What will you pour it on first??

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Honey Bourbon Sauce

Buttery sweet honey sauce, with a touch of bourbon and vanilla, is perfect for topping just about anything from cakes and breads to ice cream and from meats and fish to veggies.

Cuisine American

Keyword bourbon, bourbon glaze, brown sugar, butter, honey, Honey Bourbon Sauce, sweet bourbon glaze, vanilla

Prep Time 1

Cook Time 5

Total Time 6

Servings cup

Calories 146kcal

Author Michaela Kenkel

Equipment

Cuisinart Chef’s Classic Nonstick 1-Quart Saucepan with Lid

Ingredients

2 Tablespoons butter
2 Tablespoons brown sugar
1 Tablespoon bourbon
1 teaspoon vanilla
1/4 cup raw honey

Instructions

Melt butter with brown sugar in a small saucepan over medium heat.
Pour in bourbon and stir to let the alcohol burn off. About one minute.
Add vanilla, stir.
Add in honey, and heat through.

Notes

Store in an airtight container in the fridge for up to a month.

Nutrition

This recipe was originally posted on June 4, 2018. It had been updated to improve the user experience and re-shared on June 3, 2026.

The post Honey Bourbon Sauce appeared first on An Affair from the Heart.

Cilantro Lime Rice

Michaela Kenkel — Wed, 22 Apr 2026 16:25:14 +0000

If you love that fresh, zesty cilantro lime rice from your favorite burrito bowl joint, you’re going to want this one on repeat.

This Cilantro Lime Rice is light, fluffy, and packed with bright lime flavor and fresh herbs. It has only 3 ingredients and comes together in just 5 minutes using prepared rice and makes enough to serve about 8 people, which means it’s perfect for family dinners, meal prep, or your next taco night.

It’s simple, dependable, and one of those side dishes that quietly steal the show.

Have you ever had that bright, fresh cilantro lime rice at your favorite Mexican restaurant and thought, why can’t I make this at home? The answer is yes.

This Cilantro Lime Rice is light, fluffy, and packed with fresh flavor from lime and herbs. It comes together in just minutes using already prepared rice, making it one of those easy side dishes you’ll find yourself making again and again.

It’s the perfect addition to taco night, burrito bowls, grilled chicken, or even seafood. Honestly, once you try it, plain rice just won’t cut it anymore.

Easy Cilantro Lime Rice Recipe

This is one of those recipes that proves simple really is better. With just a handful of ingredients, you get a side dish that tastes fresh, vibrant, and anything but boring. It’s quick enough for busy weeknights, but flavorful enough to serve when you’ve got company coming over. And because it starts with cooked rice, it’s a great way to use leftovers and turn them into something special.

Many people know and love Chipotle cilantro lime rice, and this recipe gives you that same fresh, bright flavor right at home. It’s a simplified version that keeps things easy while still delivering that signature taste you’re craving.

Is This Like Chipotle’s Cilantro Lime Rice?

If you’re here because you love Chipotle’s cilantro lime rice, you’re in the right place.

This recipe has that same light, fluffy texture and fresh lime flavor, but with a simpler ingredient list you can throw together in minutes.

Chipotle’s version includes a few additional ingredients like bay leaf (used while cooking the rice) and a bit of oil, such as rice bran oil or olive oil. This recipe skips those extras and focuses on the fresh lime and cilantro for a clean, bright flavor that pairs with just about anything.

Want to make it more like Chipotle cilantro lime rice? Cook your rice with a bay leaf and stir in a small drizzle of olive oil before adding the lime and cilantro.

Ingredients for Cilantro Lime Rice

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

Prepared long-grain rice – The base of the recipe. Fluffy, neutral rice soaks up all of that citrusy flavor. You can use freshly made or leftover rice. Long grain, brown rice, Basmati, or Jasmine rice will all work.
Lime zest – This is where a lot of the bright, fresh flavor comes from. Don’t skip it.
Lime juice – Adds that tangy kick that makes this rice so addictive. Fresh lime juice is best.
Fresh cilantro – Brings a fresh, herby flavor that pairs perfectly with the lime. If you’re not a cilantro fan, parsley can work in a pinch, but it will change the flavor.

How to Make Cilantro Lime Rice

This lime cilantro rice recipe has been on my website for almost a decade, and one we make on repeat. It’s so easy to make!

Start with your warm, prepared rice and place it in a large bowl.

Sprinkle the lime zest evenly over the top, then squeeze in the fresh lime juice.

Add the chopped cilantro and gently stir everything together until the rice is evenly coated and fluffy.

Serve immediately while warm.

Storage & Make Ahead

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

To reheat, warm gently in the microwave or on the stovetop with a splash of water to bring back the moisture.

You can also make the rice ahead of time and stir in the lime and cilantro just before serving for the freshest flavor.

Love it? Pin it!

If you can’t wait to make this recipe for Cilantro Lime Rice, make sure you can find it. Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Cilantro and Lime Rice

Use fresh lime juice and zest for the best flavor
Stir gently so the rice stays fluffy and doesn’t get mushy
Taste and adjust. Add a little more lime juice if you like it extra tangy
This works great with leftover rice, making it perfect for meal prep

When to Serve Cilantro Lime Rice

This rice is incredibly versatile and pairs well with so many dishes, and of course, makes the perfect side dish to any Mexican meal. Try it with:

Tacos or fajitas
Burrito bowls or Rice Bowl recipes like this Salmon Rice Bowl or these Chicken Rice Bowls
Grilled chicken, pork or steak
Shrimp or fish
Any Mexican-inspired dishes

It’s also delicious as a base for a simple bowl with beans, avocado, and your favorite toppings.

More Easy Rice Recipes to love

We eat rice in one way shape or form at least 3 times per week. I have lots of Rice Recipes here on my website. I love this Jamaican Sweet Coconut Rice, pictured above, so delicious with spicy foods! Some other favorites of mine are this Cheesy Vegetable Rice Bake, Rice Pilaf with Dried Cranberries and Almonds, my Mom’s Broccoli, Rice and Cheese Casserole, this Basil Garlic Fried Rice, Five Bean Ham & Rice Salad, Ginger Basil Fried Rice and of course, this traditional Fried Rice recipe that I make all of the time!

This Cilantro Lime Rice is one of those recipes you’ll find yourself coming back to again and again. It’s easy, it’s fresh, and it makes even the simplest meal feel a little more special.

Whether you’re building burrito bowls, serving tacos, or just looking to upgrade plain rice, this is a quick win that always delivers. Keep it in your back pocket, you’re going to use it more than you think.

LIKE THIS RECIPE?
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Cilantro Lime Rice

This Cilantro Lime Rice has just three ingredients and is a perfect accompaniment to any dish, but especially love it with Mexican and Seafood dishes!

Course Rice

Cuisine American

Keyword cilantro, Cilantro Lime Rice, lime, rice

Prep Time 5

Total Time 5

Servings servings

Calories 338kcal

Author Michaela Kenkel

Ingredients

4 cups prepared long grain rice
zest of one lime
juice of 1/2 of lime
1/2 cup chopped cilantro or more or less to taste

Instructions

Squeeze lime juice and sprinkle lime zest over prepared rice. Stir in cilantro. Serve warm.

Video

Notes

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

To reheat, warm gently in the microwave or on the stovetop with a splash of water to bring back the moisture.

You can also make the rice ahead of time and stir in the lime and cilantro just before serving for the freshest flavor.

Nutrition

This post was originally shared as a partnership with Sweet Earth Burritos on January 13, 2017. It has been updated to improve user experience and reshared on April 22, 2026.

The post Cilantro Lime Rice appeared first on An Affair from the Heart.

Homemade Lemon Pepper Seasoning

Michaela Kenkel — Tue, 07 Apr 2026 20:16:31 +0000

If you’ve never made your own lemon and pepper seasoning, you’re in for a treat. This simple blend is bright, bold, and completely transforms everyday meals with just a sprinkle.

With only three ingredients and minimal prep, this homemade lemon pepper seasoning comes together quickly and tastes fresher than anything you’ll find at the store. It’s perfect for chicken, fish, pork, veggies, and even salads and salad dressings.

Once you start making your own lemon pepper seasonings, you may never go back to store-bought again.

I have become the woman who prefers to make everything from scratch. Sure, it takes a little time, but I personally adore knowing exactly what is in a recipe.

Lemon and Pepper Seasoning

Making your own spice blends just makes sense. Not only do they taste better, but you can control exactly what goes into them.

This lemon pepper seasoning has a fresh, vibrant flavor that store-bought versions just can’t match. The citrusy lemon wakes everything up, while the pepper adds just the right amount of bite. It’s one of those blends you’ll find yourself reaching for again and again.

Plus, it’s budget-friendly, easy to make, and keeps well, so you can always have it on hand.

What is Lemon Pepper Seasoning?

Lemon pepper seasoning is a simple blend made from dried lemon zest, black pepper, and salt. It’s known for its bright citrus flavor paired with a bold peppery kick.

The lemon enhances the savory flavors in food, making dishes taste more vibrant without needing extra salt. That’s why this blend works so well on everything from meats to vegetables.

Why Make A Homemade Seasoning Blend

Making your own spice blends is one of the easiest ways to upgrade your cooking.

Homemade blends like this lemon pepper seasoning taste fresher, cost less, and let you control the balance of flavors. Want it more peppery? Add more pepper. Prefer a stronger lemon flavor? Adjust the zest.

Many people are intolerant to citric acid, and this is a nice way to get the citrus flavor without it.

Health Benefits of Lemon Pepper Seasoning

Lemon pepper seasoning can also help you cut back on sodium. The citrus flavor naturally enhances saltiness, so you may find you need less salt overall.

Lemon also contains compounds that support metabolism, making this a flavorful way to keep meals lighter without sacrificing taste.

Ingredients in the Best Lemon Pepper Seasoning

This homemade lemon pepper seasoning keeps things simple with just a few pantry staples. Find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Lemon – Zest/lemon peel from fresh lemons brings that signature citrus flavor. Drying it intensifies the taste and helps it store well.
Black peppercorns – Freshly ground pepper gives the best bold, peppery flavor.
Salt – Enhances all of the flavors and helps prevent clumping.

How to Make Lemon Pepper Seasoning

This lemon and pepper seasoning is easy to make and comes together in just a few simple steps.

Start by preheating your oven to its lowest setting. Spread the lemon zest and peppercorns separately on a baking sheet lined with parchment paper.

Bake until the lemon zest is completely dry and slightly deepened in color. Once cooled, grind the peppercorns, then pulse together with the dried lemon zest and salt in a spice grinder, your food processor or blender, or even using a mortar and pestle.

That’s it. Your homemade lemon pepper seasoning is ready to use right away.

Storage

Store your lemon pepper seasoning in an airtight container in a cool, dry place.

If you notice clumping, it’s usually from moisture. You can add a few dried beans to the container to help absorb excess moisture and keep your seasoning free-flowing.

Love it? Pin it!

If you can’t wait to try this homemade lemon pepper seasoning recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Best Uses for Lemon Pepper Seasoning

This is one of those blends that works on just about everything. Be sure to check out these Lemon Pepper Wings and my Lemon Pepper Chicken Recipe, pictured above.

Use your lemon pepper seasoning on:

Chicken wings,(Lemon Pepper Chicken Wings?! Yum!) chicken thighs, or grilled chicken
Fish and seafood like salmon or shrimp
Pork chops or tenderloin
Roasted vegetables, green beans, or potatoes
Fresh salads or simple greens
Steak for a subtle boost of flavor

The lemon brightens everything up, while the pepper adds depth without overpowering the dish.

Love Lemon Recipes?

If you love lemon as much as I do, you know how it instantly brightens any dish. Here are a few more favorites to try:

Find ALL of my recipes that use lemon right here.

This lemon and pepper seasoning is one of those little kitchen staples that makes a big difference. It’s quick to make, easy to customize, and works on just about everything. Don’t be surprised if it becomes your go-to seasoning in no time.

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

Homemade Lemon Pepper Seasoning

The lemon pepper spice is so simple to make with only 3 ingredients and a little prep, and it is delicious on all types of chicken recipes such as wings, thighs, tenders, and more!

Course Dressings, Sauce & Marinades, Seasoning Mixes & Spice Blends

Cuisine American

Keyword fresh lemon, homemade lemon pepper, how to make lemon pepper seasoning, Lemon Pepper Seasoning, lemon pepper spice, recipe

Prep Time 3

Cook Time 35

Total Time 38

Servings serving

Calories 36kcal

Author Michaela Kenkel

Equipment

Ingredients

¼ cup lemon zest about 2-3 lemons
1 Tablespoon black peppercorns
½ Tablespoon kosher salt

Instructions

Preheat the oven to the lowest setting. (170 degrees F) Line a cookie sheet with parchment paper.
Spread the lemon zest onto one section of the prepared baking sheet in an even layer, taking care there aren’t any clumps. Place the peppercorns on the sheet in another section, keeping them separated from the lemon.
Bake until the lemon is completely dry. Approximately 30-40 minutes. You will be able to tell because the color will deepen and it will be crunchy, not soft.
Transfer the peppercorns to a small food processor or spice grinder. Pulse them until they are finely ground.
Add in the dried lemon zest and salt and give a quick pulse to combine everything.

Notes

This recipe makes about 3 Tablespoons. The nutrititional information is for the total amount.

Store your lemon pepper seasoning in an airtight container in a cool, dry place.

If you notice clumping, it’s usually from moisture. You can add a few dried beans to the container to help absorb excess moisture and keep your seasoning free-flowing.

Nutrition

This recipe was originally posted on March 3, 2022. It has been updated to improve user experience and reshared on April 7, 2026.

The post Homemade Lemon Pepper Seasoning appeared first on An Affair from the Heart.

Easy Weeknight Lasagna Toss

Michaela Kenkel — Mon, 02 Mar 2026 20:11:25 +0000

If you love classic lasagna but don’t love all the layering, boiling noodles, and waiting around, this Easy Weeknight Lasagna Toss is about to become your new go-to. It has all the cozy, cheesy, saucy flavors you crave, but it comes together in under an hour from start to finish and makes a 9×13 pan. It’s hearty enough for Sunday dinner, but simple enough for a busy Tuesday night when everyone is hungry, and you need something reliable.

Think of it as lasagna’s laid-back cousin. All the flavor. None of the fuss.

We are all busy. Whether you work inside or outside the home, we are all just busy. Whether you have one kid or six, we are busy. Becoming a Mom teaches you not to judge the burdens that others are carrying. At least, I hope that becoming a Mom, well, maybe just becoming a grown-up does that. I know, not everyone will, but I hope that we can all someday accept that. It’s my wish. Well, that and world peace.

Weeknight Lasagna Toss Recipe

This recipe has been on my website for over a decade. I was in a totally different season of my life back then, with kids in college, high school, and middle school. So some nights, as much as we would have liked to, it just was not possible to have some glamorous meal on the table at 6 PM. Or even 8 PM. Those days were the ones that inspired me to make meals like this one because gathering my family around the table at dinnertime was something that I always cherished.

Quick Lasagna Toss Recipe

Most kids enjoy pasta. Most adults enjoy pasta. And cheese… I mean, who doesn’t enjoy cheese? This meal is so quick to come together and bakes up in about 45 minutes. So make it ahead, bake it when you get home, or throw it together and bake it while you tend to other things.

I still love recipes like this, even now that we are empty nesters. I can easily cut it in half, or stash some in the freezer for another night, or for lunches during the week.

Ingredients in this Easy Lasagna Toss

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

Bow tie pasta (farfalle), cooked and drained – The ruffled edges hold onto the sauce beautifully. You can easily swap in rotini, penne, or even broken lasagna noodles if that’s what you have on hand.
Small onion, chopped – Adds a subtle sweetness and depth to the meat sauce. Yellow or white onions both work well.
Garlic, minced – Brings that classic Italian flavor. Fresh is best, but jarred minced garlic works in a pinch.
Lean ground beef, browned and drained – The hearty base of the dish. You can substitute ground turkey or Italian sausage if you’d like to switch up the flavor.
Jarred spaghetti sauce – Keeps this recipe weeknight-easy. Use your favorite marinara or spaghetti sauce. If you love a little heat, choose a spicy version.
Cottage cheese – Gives you that creamy, traditional lasagna-style layer without extra work. If you prefer, you can substitute ricotta cheese.
Shredded Parmesan cheese – Adds a salty, nutty bite that deepens the flavor.
Shredded mozzarella cheese – The melty, bubbly topping that makes this taste just like classic lasagna.

How to Make Lazy Lasagna

Preheat your oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray.

In a skillet, cook the ground beef with the chopped onion and minced garlic until the beef is fully browned. Drain any excess grease. Return the meat mixture to the pan and stir in the spaghetti sauce. Let it simmer briefly to combine the flavors.

Cook the bow tie pasta according to package directions. Drain and rinse, then stir it directly into the meat sauce mixture.

Spread half of the pasta mixture into the prepared baking dish. Top with half of the cottage cheese, half of the mozzarella, and half of the Parmesan. Repeat with the remaining pasta and cheeses.

Cover with foil and bake for about 30 minutes. Remove the foil and continue baking for another 10 minutes or until the cheese is bubbly and just beginning to brown.

Let it rest for a few minutes before serving so everything sets up nicely.

Storage and Make Ahead Tips

To Store:
Allow leftovers to cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven until heated through.

To Freeze:
You can freeze this baked or unbaked. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make Ahead Tip:
Assemble the entire casserole earlier in the day, cover, and refrigerate. When ready to bake, add a few extra minutes to the covered baking time since it will be starting cold.

Love it? Pin it!

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

Tips for Success

Cook the pasta just to al dente, so it doesn’t get too soft while baking.
Let the casserole rest for 5 to 10 minutes after baking so it slices and serves more easily.
Want to sneak in vegetables? Stir in sautéed mushrooms or spinach with the meat sauce.

More Easy Pasta Recipes to Love

If you love Easy Weeknight Pasta Meals, I have plenty! Take a peek at these other easy pasta meals before you go: Pictured above is my Italian Wonderpot recipe, my family also loves this Pizza Pasta, Meat Ragout, and Easy Weeknight Chicken Parmesan recipes. Other quick pasta meals include Instant Pot Fettuccine Alfredo, Creamy Chicken Penne Pasta, and my Shrimp and Crab Pasta, too!

More Quick Ways to Make Lasagna

Other fun and easy ways to enjoy lasagna are my Slow Cooker Ravioli Lasagna (pictured above), this Easy Lasagna Soup recipe, and my One Pan Skillet Lasagna.

This Easy Weeknight Lasagna Toss is one of those dependable dinners that feels like you worked harder than you did. It’s warm, cheesy, family-friendly, and perfect for those nights when you want comfort food without turning your kitchen upside down.

It’s everything you love about lasagna, just a little easier, and a whole lot quicker.

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Easy Weeknight Lasagna Toss

All the flavor of lasagna.None of the layering. This Easy Weeknight Lasagna Toss is ready in less than an hour and feeds a crowd. Cheesy, hearty, and completely weeknight-friendly. Save this one for your next busy night.

Course Pasta

Cuisine American

Keyword easy lasagna, lasagna, Lasagna Toss

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 541kcal

Author Michaela Kenkel

Ingredients

12 ounces bow tie pasta cooked al dente and drained
1 small onion chopped
1-2 cloves garlic minced
2 pounds lean ground beef browned and drained
1 (24 ounce) jar spaghetti sauce
16 ounces cottage cheese
6 ounces Parmesan Cheese shredded
8 ounce Mozzarella Cheese shredded

Instructions

Preheat oven to 350 degrees, prepare a 9×13 pan with non-stick cooking spray.
Brown ground beef in a skillet with onion and garlic. Drain excess grease. Return to pan and add spaghetti sauce, combine.
Cook pasta, drain and rinse. Add to sauce, combine.
Pour half of the pasta mixture into your baking dish. Top with half of cottage cheese, half of Mozzarella and Parmesan cheeses. Repeat with remaining ingredients.
Cover with foil and bake for 30 minutes. Remove foil and bake until cheese begins to brown and is bubbly. About another 10 minutes or so.

Video

Notes

To Freeze:
You can freeze this baked or unbaked. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat.

Make Ahead Tip:
Assemble the entire casserole earlier in the day, cover, and refrigerate. When ready to bake, add a few extra minutes to the covered baking time since it will be starting cold.

Nutrition

This recipe was originally posted on January 21, 2015. It has been updated to improve user experience and reshared on March 2, 2026.

The post Easy Weeknight Lasagna Toss appeared first on An Affair from the Heart.

Easiest Lasagna Soup Recipe + Video

Michaela Kenkel — Thu, 26 Feb 2026 17:12:04 +0000

This Lasagna Soup recipe is everything you love about traditional lasagna, but made easier in one cozy pot. Rich Italian tomato broth, tender lasagna noodles, lean ground beef, and plenty of cheese come together for the ultimate comfort food soup. It has all the flavor of classic lasagna without the layering, baking, or extra dishes.

If you’re craving an easy weeknight dinner that tastes like it simmered all day, this one-pot lasagna soup delivers every time.

This recipe for lasagna soup has been on my website since 2012. From the moment I made it the first time, it became one of those dependable family dinners that everyone loved, and a great way for me to use up leftover noodles and easy pantry ingredients when I was scrambling to get dinner on the table for my family of 6.

The original idea came from my longtime friend Candi at The Devilish Dish. Our friendship has spanned three decades, and I can confidently say that anything she shares is going to be good. I tweaked it slightly to fit how I cook, because that’s just what I do.

If you love Lasagna and want easy ways to get those flavors into your belly, be sure to try my Skillet Lasagna, Slow Cooker Ravioli Lasagna and my Easy Weeknight Lasagna Toss, too!

Easy Lasagna Soup Recipe

If you love traditional lasagna but don’t always love the time it takes to make it, this easy lasagna soup recipe is going to win you over. You still get that rich tomato flavor, hearty ground beef, tender pasta, and creamy cheese in every bite, but instead of assembling layers, everything simmers together in one pot. It feels just as comforting and satisfying, but it’s simple enough for a busy weeknight.

It’s also one of those reliable family dinners that everyone happily eats. The broth is rich and flavorful without being heavy, the noodles soak up all that Italian seasoning, and that spoonful of ricotta and melty mozzarella on top truly makes it taste like lasagna in soup form. Whether you make it on the stovetop or adapt it for the slow cooker, this ground beef lasagna soup is cozy, practical, and always a crowd-pleaser.

Ingredients in One-Pot Lasagna Soup

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

Lean ground beef – Adds hearty, classic lasagna flavor without making the soup greasy. Using lean beef keeps the broth rich but balanced.
Onion – Builds the base of flavor and adds subtle sweetness as it cooks down.
Garlic – Essential for that unmistakable Italian depth. Fresh garlic makes a difference here.
Petite diced tomatoes (with juice) – Adds texture and bright tomato flavor while keeping the broth slightly chunky, just like traditional lasagna filling.
Spaghetti sauce or marinara sauce – This is where the bulk of the Italian flavor comes from. Use your favorite jarred marinara or my homemade marinara recipe to get that rich tomato broth.
Chicken bouillon – Enhances the savory base and adds layered flavor to the broth.
Beef bouillon – Reinforces that hearty beefy richness and deepens the soup’s overall flavor.
Water – Creates the perfect soup consistency while allowing the bouillon and sauce to shine.
Italian seasoning – Brings in that classic herb blend you expect in an Italian soup recipe.
Basil – Adds a touch of fresh, aromatic flavor that pairs beautifully with tomato and cheese.
Bay leaf – Gently infuses flavor while the soup simmers, adding depth without overpowering.
Lasagna noodles (broken) – Gives the soup its signature feel. Breaking them into pieces makes every spoonful satisfying and hearty.
Shredded Parmesan cheese – Stirred into the soup for a salty, nutty finish that rounds everything out.
Ricotta and shredded mozzarella (for serving) – The finishing touch that makes this taste like true lasagna. Creamy, melty, and completely worth it.

How to Make Lasagna Soup On the Stovetop

This easy lasagna soup recipe comes together quickly.

In a large soup pot over medium heat, brown the lean ground beef with the chopped onion and minced garlic. Season with salt and pepper to taste as it cooks. Once fully cooked, drain any excess grease.

Add the petite diced tomatoes (with juice), spaghetti sauce, chicken bouillon, beef bouillon, water, Italian seasoning, basil, and bay leaf. Stir well. Bring the mixture to a boil, then reduce the heat to low and allow it to simmer for about 25 minutes so the flavors can develop.

Stir in the broken lasagna noodles and cook until they are tender, about 10 to 15 minutes.

Remove the bay leaf. Stir in the shredded Parmesan cheese about 5 minutes before serving.

Ladle into bowls and top each serving with ricotta and shredded mozzarella cheese.

We love to serve some cheesy garlic bread alongside for soaking up every drop!

Slow Cooker Lasagna Soup

Add the browned meat mixture, sauces, tomatoes, and seasoning to the crockpot. Cook on low for 4 hours. Turn to high, add in lasagna noodles, and cook until tender. (about an hour) Stir in parmesan before ladling into bowls to serve with mozzarella and ricotta.

Make Ahead & Storage Tips

Make Ahead:
You can prepare the soup base (without the noodles) in advance and refrigerate it. When ready to serve, reheat and add the broken lasagna noodles, cooking until tender. This helps prevent the pasta from absorbing too much broth.

Refrigerator:
Store leftover lasagna soup in an airtight container for up to 4 days. The noodles will continue to absorb liquid as it sits, so you may need to add a splash of water or chicken stock when reheating.

Freezer:
For best results, freeze the soup without the noodles. Once thawed and reheated, cook fresh noodles directly in the soup. This keeps the texture just right.

Reheating:
Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a little water if needed to loosen the broth.

Love it? Pin it!

If you can’t wait to try my one pot lasagna soup recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Best Lasagna Soup Recipe

This homemade lasagna soup is easy to customize. Use your favorite marinara if you prefer a sweeter or more robust flavor. If you enjoy a little extra richness, be generous with the ricotta and mozzarella on top. The base recipe is hearty and flavorful, but the cheese topping truly makes it feel like authentic lasagna in soup form. This recipe is also delicious with a combination of ground Italian sausage and ground beef, or leave the meat out completely, or swap it with fresh spinach for a meatless meal the whole family is sure to love.

Can I Use Other Noodles in Lasagna Soup?

Absolutely. While broken lasagna noodles give this stovetop lasagna soup its classic feel, you can use any type of pasta that you have. Rotini, penne, or ziti all work beautifully. Just cook until tender and avoid overcooking so the noodles don’t become too soft.

Other simple recipes that use uncooked noodles

Simple recipes are a lifesaver for busy families, and removing that step of boiling the pasta makes life so easy! I have tons of easy 30-minute meals that you can dump a box of pasta into. Here are some of my favorite recipes that use uncooked noodles: my Italian Wonderpot (pictured above), my Instant Pot Fettuccini Alfredo, Tortellini Soup with Spinach and Sausage, and this Shrimp Pad Thai Wonderpot recipe.

Or take a peek at these: Mexican Mac ‘n Cheese, No Boil Manicotti, Spicy Smoked Sausage Cheesy Pasta Skillet, or Instant Pot Spaghetti and Meatballs from some of my blogger buddies.

You can find all of my pasta recipes here and all of my soup recipes here.

Whether you make this Lasagna Soup on a busy weeknight or let it simmer on a slow Sunday afternoon, I hope it becomes one of those recipes you turn to again and again. It’s hearty without being fussy, comforting without being complicated, and full of those familiar Italian flavors we all love.

Top it generously with ricotta and mozzarella, grab a slice of crusty bread, and gather your people around the table. That’s what this kind of comfort food is all about.

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Lasagna Soup

Lasagna Soup is a hearty one pot Italian soup made with lean ground beef, marinara sauce, diced tomatoes, Italian seasoning, and broken lasagna noodles. Topped with ricotta and mozzarella, this easy comfort food dinner is perfect for busy weeknights or cozy weekends.

Course Soup

Cuisine American

Keyword Crock Pot, easy, how do I make Lasagna soup?, jar pasta sauce, lasagna soup, leftover noodles, slow cooker, spaghetti sauce, stovetop, uncooked noodles, weeknight meal

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 153kcal

Author Michaela Kenkel

Ingredients

1 1/2 pounds lean ground beef
1 medium onion chopped
4 cloves garlic minced
2 (14.5 oz cans) petite diced tomatoes (with juice)
1 (24 oz jar) spaghetti sauce (I like to use Marinara)
4 teaspoons chicken bouillon granuals or 4 cubes
4 teaspoons beef bouillon granuals or 4 cubes
6 cups water
2 teaspoons Italian Seasoning
1 teaspoon basil
1 bay leaf
1/2 (16 ounce box) lasagna noodles broken into pieces (about 8 full pieces)
1/2 cup shredded Parmesan cheese

For Serving:

ricotta and shredded mozzarella cheese

Instructions

In a soup pot over medium heat brown your ground beef with onion and garlic. Salt and Pepper to taste.
Drain grease. To the ground beef mixture add the tomatoes, spaghetti sauce, bouillon, water and spices and seasonings. Bring to a boil.
Reduce the heat to low and simmer for 25 minutes.
Stir in broken lasagna noodles and cook until they are tender about 10-15 minutes.
Remove bay leaf.
Stir in Parmesan cheese to the soup about 5 minutes before serving.
Ladle into bowls and top with ricotta and mozzarella cheese.

Video

Notes

Slow Cooker Lasagna Soup Method:

To prepare in the slow cooker: Add the browned meat mixture, sauces, tomatoes, and seasoning to the crockpot. Cook on low for 4 hours. Turn to high, add in lasagna noodles, and cook until tender. (about an hour) Stir in parmesan before ladling into bowls to serve.

Leftover Storage:
Store leftover lasagna soup in an airtight container for up to 4 days. The noodles will continue to absorb liquid as it sits, so you may need to add a splash of water when reheating. To freeze, for best results, freeze the soup without the noodles. Once thawed and reheated, cook fresh noodles directly in the soup. This keeps the texture just right.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a little water if needed to loosen the broth.

Nutrition

This recipe was originally posted on January 16, 2012. It was updated to improve user experience and re-posted on February 26, 2026.

The post Easiest Lasagna Soup Recipe + Video 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.

Love it? Pin it!

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!

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

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

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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.

Easy Black Bean Soup

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

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

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

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

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

Best Black Bean Soup Recipe

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

Easy Recipe for Black Bean Soup

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

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

Ingredients in Black Bean Soup

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

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

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

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

How to Make Traditional Black Bean Soup

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

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

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

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

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

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

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

Slow Cooker Black Bean Soup

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

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What to Serve with Black Bean Soup

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

More Bean Recipes to Love

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

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

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

Find all of my bean recipes here on my website.

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

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Easy Black Bean Soup

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

Course Soup

Cuisine American

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

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 161kcal

Author Michaela Kenkel

Ingredients

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

Optional Toppings:

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

Instructions

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

Video

Notes

Crockpot Option

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

How to Store Leftovers

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

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

Original Recipe from LeMoine Family Kitchen

Nutrition

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

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

Peanut M&M Peanut Butter Pie

Michaela Kenkel — Fri, 05 Sep 2025 03:07:29 +0000

Peanut butter fans, this is for YOU! Oreo and Peanut M&M cookie crust line the pie plate, then it is filled with a fluffy, peanut butter cheesecake-like deliciousness, and topped with more peanut M&M’s. This Peanut M&M Peanut Butter Pie is a colorful, yummy, peanut butter lover’s dream come true!

If you love peanut butter, and you are pro-Oreo, plus your love of peanut M&M’s is second to none, then this Peanut M&M Peanut Butter Pie is for YOU!! It has a cookie crust, made with Oreos and peanut M&M’s, then it’s filled with a creamy peanut butter cream filling, and topped with more M&M’s. It’s truly a peanut butter lover’s dream.

Peanut M&M Peanut Butter Pie

I first made this pie back in 2014, when I was a participant in a group called the Secret Recipe Club. Each month, we secretly cooked/baked from another blog, then revealed our creations on the same day. It was fun! This peanut butter pie recipe came from a blogger named Andrea.

I have always held a special place in my heart for the Peanut M&Ms, and my favorite ones were always the green. Not that they taste different from one color to the next. M&M’s give this pie a fun and festive, colorful appearance and also make it easily customizable for holidays, graduation parties, you name it. It’s perfect for celebrating!

Nowadays, you can find all sorts of varieties of M&Ms. You are not limited to just chocolate or peanut. There are white chocolate M&Ms, peanut butter, pretzel, caramel, crispy, dark chocolate, and almond.

In short, I would be surprised if three new types appeared before you finish reading this. So, you don’t have to choose peanut M&Ms, but I just love them, and of course, they work great on top of a peanut butter pie!

Ingredients Needed to Make Peanut M&M Peanut Butter Pie

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

Oreo Cookies – traditional chocolate Oreos are used, but I bet the golden ones would be yummy too!
Peanut M&M Candies – again, feel free to switch it up, make it your own, but we love it with the peanut ones.
Butter – salted or unsalted is fine.
Peanut Butter – I use creamy peanut butter.
Cream Cheese – regular or low-fat works.
Whipped Topping – just grab a tub of Cool Whip.
Powdered Sugar – sweetens the filling.

How to Make Peanut M&M Peanut Butter Pie

This pie is super simple to make; the crust bakes for a little bit, but the filling is no-bake.

Begin by pulsing the cookie crumbs for the pie crust, then add the peanut M&M’s to the food processor and pulse them slightly. Don’t you just love the colorful crumbs?

Mix the crumbs with melted butter and press into a pie plate. Even after it’s baked the crust still looks colorful. So fun!!

While your pie crust cools, cream together the peanut butter and the cream cheese. Add in the powdered sugar, mix to combine. Then fold in the whipped topping.

Spread into the pie crust. Cover and chill for a few hours, or even overnight.

Top with more roughly chopped peanut M&M’s before serving.

Store any leftovers in the fridge. Eat within 5 days.

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More Recipes that Use Peanut Butter

When I was growing up, peanut butter was for PB&J sandwiches or cookies; my mom didn’t cook much with it. Now I know that peanut butter isn’t just for sandwiches, my friends.

I love it in sauces for things like Pad Thai Wonderpot (pictured above), or this Thai Chicken Bowl. It’s delicious in these other recipes that use peanut butter in a savory way: Creamy Pasta with Butternut Squash and Green Onions, Spring Roll Bowls, and these Soy Seared Cod Tacos with Spicy Slaw.

Favorite Sweet Peanut Butter Recipes

Of course, baking with peanut butter is my favorite! Here are some of the many peanut butter recipes here on my website:

You can find my entire collection of peanut butter recipes right here.

Time to make this mouthwatering Peanut M&M Peanut Butter Pie!

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

Peanut M&M Peanut Butter Pie

Peanut butter fans, this is for YOU! Oreo and Peanut M&M cookie crust line the pie plate, then it is filled with a fluffy, peanut butter cheesecake-like deliciousness, and topped with more peanut M&M's. This Peanut M&M Peanut Butter Pie is a colorful, yummy, peanut butter lovers dream come true!

Course Pies

Cuisine American

Keyword how to make the best peanut butter pie, Oreo cookie pie crust, peanut butter cheesecake, peanut butter pie, peanut M&Ms

Prep Time 10

Cook Time 5

Additional Time 8

Total Time 8 15

Servings servings

Calories 779kcal

Author Michaela Kenkel

Ingredients

For the Crust:

25 Oreo chocolate sandwich cookies
1/3 cup Peanut M&M’s
5 Tablespoons unsalted butter melted

For th Filling:

1 cup creamy peanut butter
8 ounces cream cheese softened
1 1/3 cups powdered sugar
8 ounces whipped topping thawed

For the Topping:

1/2 cup Peanut M&Ms roughly chopped

Instructions

Preheat the oven to 350 degrees.

To Make the Crust:

Pulse up the sandwich cookies in a food processor, add the Peanut M&M's and pulse just so they are not whole. Mix in the melted butter and press into a pie plate. Bake for 5 minutes, until sets. Let the crust cool while you prepare the filling.

To Make the Filling:

In a stand mixer cream together the peanut butter and cream cheese. Mix in the powdered sugar and fold in the whipped topping. The mixture should be smooth and fluffy. Spoon into the cooled crust and refrigerate for a couple of hours, or even overnight.
Before serving top with crushed Peanut M&M’s.

Video

Notes

Store leftovers in the fridge for up to 5 days.

Nutrition

This recipe was originally posted in 2014 and it’s been updated to improve user experience and re-shared September 4, 2025.

The post Peanut M&M Peanut Butter Pie appeared first on An Affair from the Heart.

Fresh Cucumber Salsa

Michaela Kenkel — Tue, 15 Jul 2025 14:45:57 +0000

Got cucumbers? This recipe is adored by all who have tried it! My cucumber salsa is crisp, fresh, and a delicious alternative to regular salsa or pico de Gallo recipes.

This recipe has been on my website since 2017, and today it’s getting a little refresh with some new photos! Over the last few years, I have made this recipe a lot! My oldest son is crazy about gardening, and when the cucumbers start coming, they are abundant! This Cucumber Salsa recipe comes to the table as an appetizer, a topping, or a side for so many dishes. I know you are sure to love it too, if you aren’t one of the thousands of people who have already tried it!

Fresh Cucumber Salsa Recipe (with Ranch + Rotel)

When the cucumbers in the garden are coming in faster than I can keep up, this fresh cucumber salsa recipe is one of the first things I make. It’s the perfect way to use up all those ripe cucumbers, whether you’re picking them fresh or grabbing a few at your local grocery store or farmer’s market. This easy recipe blends crisp cucumbers with fresh tomatoes, red onion, jalapeño pepper, and cilantro for a refreshing twist on traditional tomato salsa, with a little help from a Ranch packet and a can of Rotel for extra flavor.

It’s a little bit salsa, a little bit salad. Cool and crunchy, with just the right amount of kick, this tasty cucumber salsa is the kind of thing you’ll find yourself craving on a hot summer day. Whether you’re scooping it with tortilla chips, piling it onto fish tacos, or spooning it over a grilled chicken breast, there’s no wrong way to enjoy it.

What Type of Cucumber Should I Use?

I’ve made this recipe with all kinds of cucumbers, English cucumbers, garden cucumbers, even hothouse cucumbers. The important thing is to choose ones with a thin skin and a lot of water content. That fresh, juicy crunch is what makes this salsa so satisfying. You don’t even need to peel them, just give them a good wash and chop them into small pieces.

If your cucumbers are extra seedy, you can scoop some of the seeds out with a spoon to keep the salsa from getting watery, but I usually just leave them as-is. This works great with grape tomatoes or Roma tomatoes, too.

Ingredients in the Best Cucumber Salsa

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

Chopped cucumbers (leave the skin on for crunch and color)
A juicy tomato, or a handful of chopped grape tomatoes, or Roma tomatoes
Finely chopped red onion (or swap in white onion or green onions if that’s what you have)
A chopped jalapeño pepper, remove the seeds if you like it milder, or toss in a second one for heat
Chopped fresh cilantro
One can of Rotel, undrained, for that zesty base
A packet of ranch dressing mix for an herby boost
A splash of white wine vinegar or lemon juice for acidic balance (or try fresh lime juice)
A sprinkle of sea salt, black pepper, and a pinch of garlic powder

How to Make Cucumber Salsa

This cucumber salsa comes together with simple pantry and fresh ingredients. There is no need to pull out the food processor.

Start by chopping all of your fresh vegetables and herbs, and add them to a large mixing bowl. Pour in the Rotel, don’t drain it, and then sprinkle in the ranch packet. Add the vinegar, a little salt, and pepper, and stir everything together until it’s well combined.

Cover the bowl and let it chill in the fridge for several hours or even overnight. It gives the salsa time to marinate and the flavors to blend. The cucumbers stay crisp, and that mix of citrus juices, herbs, and spices just gets better with time.

Store any leftovers in an airtight container. This will keep well in the fridge for about 4 days.

Love it? Pin It!

If you can’t wait to try this Cucumber Salsa recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Serving Cucumber Pico de Gallo

This Mexican cucumber salsa is one of those favorite recipes you’ll turn to again and again because it’s just so versatile. It’s technically a pico de Gallo, but it acts like a spicy cucumber salad or a dip, depending on how you serve it.

Here are some of our favorite ways to enjoy it:

Tortilla chips: The obvious, and most delicious, choice.
Pita chips or crackers for something a little different.
Spooned on top of grilled chicken, fish, or shrimp.
As a fresh topping for fish tacos or burrito bowls.
Piled onto a green salad for a bright, crunchy topping.
Eat it straight from a bowl with a fork! Yes, it’s that good!

If you want to add even more richness, try serving it with a little avocado or sour cream on the side or stirred right into the bowl. It adds a creamy balance to the crisp veggies and tangy flavors.

More Recipes to Love

If you love a fresh salsa recipe, you are sure to love my Pico de Gallo pictured above. But if you have happened upon this post when tomatoes aren’t at their peak, my Blender Salsa is a wonderful alternative and tastes so much like your favorite Mexican restaurant salsa. If fruit salsa is your thing, be sure to check out my Tropical Fruit Salsa recipe!

If cucumber salads have your attention, I have many here on my site. Some of my favorites are: Cucumber Ranch Salad (pictured above), Greek Cucumber Salad, or my Cucumber Tomato Salad. And if you find yourself with an abundance of cucumbers, make sure you give my Easy Sweet & Spicy Refrigerator Pickles a try!

A Great Way to Enjoy Fresh Veggies

This homemade salsa is such a great way to use up a bumper crop of cucumbers or make the most of what’s in season. It’s a healthy snack packed with fresh veggies, made from simple ingredients, and an easy way to switch things up from your usual traditional salsa or dip.

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Cucumber Salsa

This cucumber salsa is crisp, fresh and a delicious alternative to regular salsa.

Course Appetizers & Snacks

Cuisine Mexican

Keyword Cucumber Salsa

Prep Time 10

Total Time 15

Servings cups

Calories 23kcal

Author Michaela Kenkel

Ingredients

2 large cucumbers chopped, skins on (about 4 cups)
1 tomato chopped
1/2 red onion chopped
1 jalapeno chopped
1/2 cup cilantro more or less to taste
1 can Rotel undrained
1 Ranch dressing packet
1/4 cup white wine vinegar
Salt & Pepper

Instructions

Mix everything together and chill overnight for the best flavor!

Video

Notes

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

Nutrition

This recipe was originally posted on August 21, 2017. It has been updated to improve user experience and reshared on July 15, 2025.

The post Fresh Cucumber Salsa appeared first on An Affair from the Heart.