Pretzel Bites {The Best Appetizer!}

Pretzel Bites are yummy bite-sized snacks; buttery soft inside with the perfect pretzel crust! 

Homemade Pretzel Bites are way better than store-bought. Skip the preservatives and make your own, fresh-from-the-oven! This perfectly buttery, chewy, a little-bit-salty appetizer can be served any day of the week!

Close up of Pretzel Bites on a plate with dip.

The Perfect Snack

The whole family will love these Pretzel Bites which are essentially bite-sized soft pretzels. They’re soft, slightly salty, and taste great with a homemade cheese dip!

These are easy to make ahead, and you can freeze them until needed!

Serve warm from the oven with honey mustard dip for a potluck worthy snack!

Pretzel Bite dough being shaped on a wooden cutting board


DOUGH Flour, sugar, salt, and yeast are all mixed together with water to form the dough.

WATER The pretzel bites are submerged in boiling salt water before being baked!

These pretzel bites are brushed with egg yolk and sprinkled with kosher salt, but feel free to add any seasoning you like! Cajun seasoning, seasoned salt, or even everything bagel seasoning would all work!

Overview of raw Pretzel Bites on a baking sheet.

How to Make Pretzel Bites

Making pretzel bits from scratch is as easy as 1, 2, 3!

  1. DOUGH: Combine dough ingredients (per recipe below) and let rise.
  2. BOIL: Divide dough, shape into logs and cut into 2″ pieces. Boil.
  3. BAKE: Brush with butter and salt or season before baking until golden brown.

Serve warm and toasty with a side of your favorite dip for a great appetizer!

Overview of cooked Pretzel Bites on a baking sheet.

What to Serve Them With

Pretzel bites are super good on their own, but they are amazing dunked into these tasty dips!

Tips for Perfect Pretzel Bites

Pretzel bites are as easy to store as they are to make!

Keep them in a brown paper bag or a loosely sealed container at room temperature. Zippered bags and airtight containers will create condensation and the pretzel bites will get soft and mushy. If this does happen, however, simply pop them under the broiler to crisp them up!

Of all the snacks that can easily be frozen and reheated, pretzel bites are the best!

To freeze, place in a zippered bag, label with the date, and freeze them for up to two months.

To thaw, leave them at room temperature and refresh by sprinkling on a little more salt (or seasoning). Bake at 350°F for 10 minutes to crisp back up!

Easy & Delicious Appetizers

Did you make these yummy Pretzel Bites? Be sure to leave a rating and a comment below! 

Pretzel bites with dip on a plate

Pretzel Bites

These homemade Pretzel Bites are golden brown on the outside, but soft on the inside. They're the perfect snack for a crowd!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 24 minutes
Rising Time 1 hour
Total Time 1 hour 29 minutes
Servings 48 pretzel bites
Calories 46
Author Holly Nilsson



  • 1 ½ cups warm water 110°-115°F.
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 ½ teaspoons active dry yeast or 1 packet
  • 3 ¾ to 4 cups all-purpose flour
  • 3 tablespoons butter melted
  • 1 beaten egg yolk for brushing
  • kosher salt

Boiling Water

  • 5 cups water
  • cup baking soda


  • Combine water, sugar, salt, and yeast in a large bowl. Let sit 5 minutes or until foamy.
  • Add melted butter and stir in flour a bit at a time until well combined.
  • Mix with a dough hook for about 5 minutes until smooth and elastic or knead by hand for about 10 minutes.
  • Place the dough in a greased bowl, cover with a towel and let rise for 60 minutes or doubled in size.
  • Preheat the oven to 450°F. Line a baking pan with parchment paper.
  • Bring water and baking soda to a boil in a large pot.
  • Divide dough into 4 pieces. Roll each piece into a 24" rope. Cut dough into 2" pieces.
  • Drop dough pieces into boiling water for about 10 seconds. Remove with a slotted spoon and allow water to drip away.
  • Place dough on prepared pans, brush with egg yolk and sprinkle with salt.
  • Bake 9-11 minutes or until golden brown.


Makes 48 pretzel bites.
 Store in a brown paper bag or loosely covered container at room temperature. 


Calories: 46 | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 285mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Calcium: 3mg | Iron: 1mg
Homemade Pretzel Bites on a plate with dip and a title.
Cooked Pretzel Bites on a baking sheet with a title.
Pretzel Bites on a plate with dip and writing.
Baked Pretzel Bites on a baking sheet with writing.

Easy Fried Wontons (Air Fryer or Deep Fryer)

If you’re looking for a delicious appetizer, crispy fried wontons are a favorite! These little bites can either be deep-fried or air-fried!

Both methods are included below! Easy to find and easy to use, wonton wrappers are sturdy enough to hold a savory filling but delicate enough to be served as an appetizer or a light side dish with a sauce.

closeup of Fried Wontons on a plate with dip

What are Fried Wontons?

Fried wontons are a Chinese dumpling filled with meat or other savory ingredients. While they are commonly made into wonton soup, wontons can also be cooked nice and crisp as an appetizer.

The preparation is not difficult and it does take some time (but can be done well ahead of time or even frozen). Once you have them prepared, they take just minutes to fry and are always a crowd favorite.

To save time you can even freeze before cooking and pop into the air fryer while frozen!

folding Fried Wontons on a baking sheet

Ingredients & Variations

PORK FILLING This recipe uses pork, but feel free to make a vegetarian version with diced veggies or rice! Or substitute the ground pork for ground chicken, beef, or turkey.

WONTON WRAPPERS Wonton wrappers are perfect for a delicious bite-sized appetizer.

In a pinch, you can use dumpling wrappers, egg roll wrappers or spring roll wrappers. Try cutting them down to size to keep them as bite-sized portions. But keep in mind, spring roll wrappers are much thinner to will get much crispier and may tear easier.

Fried Wontons uncooked on a baking sheet

Wonton wrappers are often found near the produce or where the tofu is located in your grocery store. If you don’t see them, just ask the grocer.

When working with wonton wrappers, keep them covered with plastic and work with just a few at a time so they don’t dry out.

How to Make Fried Wontons

The basic preparation of wontons is always the same, but this recipe will show two variations of cooking; a deep-fried version and an air fryer version.

First, combine all the fillings in a small bowl.

How to Fold Wontons

Folding wontons is as easy as 1, 2, 3!

  1. Place filling in the center of each wrapper
  2. Fold one end of the wrapper over and moisten the bottom edge.
  3. Crimp the top part of the wrapper to the moistened edges to seal.

To Deep Fry Wontons

Now, to deep fry them!

  1. Fry wontons in a pan of oil heated to 350°F.
  2. Cook both sides until they are crispy brown, being sure not to overcrowd the pan.

Fried Wontons in an air fryer

To Air Fry Wontons

Air frying is even easier, and uses less oil!

  1. Brush each prepared wonton with oil or spray with cooking oil.
  2. Place wontons in a single layer in the air fryer and cook until crisp.

Best Dipping Sauce

Chinese food is famous for its variety of sauces, and wontons go great with so many kinds, especially pork and seafood. Here are some ideas to try:

Did you love these Fried Wontons? Be sure to leave a rating and a comment below!

closeup of Fried Wontons on a plate with dip

Fried Wontons

Try this recipe for crispy fried wontons, either deep-fried on the stove or fried in the air fryer!
Course Appetizer, Snack
Cuisine American, Asian, Chinese
Prep Time 45 minutes
Cook Time 3 minutes
Total Time 48 minutes
Servings 60 wontons
Calories 38
Author Holly Nilsson


  • 60 wonton wrappers
  • vegetable oil frying or air frying


  • 12 ounces ground pork
  • 3 green onions finely chopped
  • 1 ½ tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 ½ teaspoon fresh ginger grated
  • 2 teaspoons cornstarch


  • Combine all filling ingredients in a small bowl and mix well.
  • Place 1 teaspoon filling in the middle of a wonton wrapper. Brush the edges with a little bit of water and fold the wonton over the filling to create a triangle.
  • Using your fingers, form the wrapper over the filling and press any air out.

To Fry

  • Fill a pan with 2” of oil and heat to 350°F.
  • Place wontons, a few at a time, into the hot oil and fry 2-3 minutes or until crisp and browned.

To Air Fry

  • Brush the outside of the wontons with oil as needed (or spray with cooking spray).
  • Add a single layer of wontons and cook 3-5 minutes at 375°F or just until crisp.


Serving: 1wonton | Calories: 38 | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 71mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

More Wonton Favorites

Fried Wontons with title
Fried Wontons closeup with writing
Fried Wontons on a plate with dip and title
Fried Wontons closeup with dip and writing

Ham and Cheddar Sliders

Ham and Cheddar Sliders are soft and buttery baked rolls filled with sliced ham and ooey gooey cheese. They are the perfect quick and easy crowd-pleasing meal!

The combination of smokey ham with a melty cheese is undeniably good! Try Easy Ham and Swiss Stromboli or Hot Ham and Swiss Pinwheels for more of this great ham and cheese pairing.

Areal view of finished sliders in a baking dish.

Delicious Ham and Cheddar Sliders

My life has been crazy lately!  I am sure you can all feel my pain.  So needless to say, I have needed quick and easy meals these past few weeks!  These ham and cheese sliders were just that. So simple yet amazing! The ham and melty gooey cheddar was delicious. But the best part of these is the mustard, butter, and poppyseed glaze on top that takes these simple ham and cheddar sliders to a whole different level! It gave these sliders amazing flavor!

These are so great for a quick delicious dinner, yet they would also be great for a big get together or party!  Even the pickiest eater at my house will eat these with joy.  In fact, most of the time, everyone goes back for seconds, so be sure to make plenty!

What you need to make th\e Best Sliders:

These ingredients are so simple and are all family favorites!  They are items that can always be found on my weekly shopping list and come together perfectly in this amazing dish!

  • White dinner rolls: King’s Hawaiian are hard to beat, but dinner rolls would be pretty fantastic too!
  • Sliced ham: Smoked honey ham is pretty amazing or any ham you love.
  • Sliced cheddar cheese: Place half a slice on each roll for great melty texture.  I like the flavor of using a sharp cheddar.
  • Mayonnaise: Keeps the bread soft in the middle and adds a bit of flavor as well.
  • Poppy seeds: To taste.  I sometimes do half with and half without for the sake of my kids.
  • Yellow mustard: The spice from this on the buttery tops of the rolls is amazing!
  • Butter: Melted to combine with seasoning and brush over the rolls.
  • Worcestershire sauce: The secret seasoning ingredient in the butter sauce that will take these sliders to the next level!.

Making a Sliders:

These ham and cheese sliders are so easy to assemble.  Just layer your ham and cheese onto a sliced roll and brush the tops with your butter seasonings.  Pop them in the oven, and serve them up hot!

  1. Prep: Preheat oven to 350 degrees. Start by cutting each dinner roll in half and spread mayonnaise on each side.
  2. Add cheese and meat: Fold the slice ham in half and top with sliced cheese.
  3. Place rolls in pan: Place them in a 9×13 baking dish close together. *You should be able to fit 15 in a 9×13 and 9 in a 9×9 if you aren’t doing 24.
  4. Whisk sauce:  Mix together poppy seeds, yellow mustard, melted butter, and Worcestershire sauce.  Brush the sauce generously over the top of the rolls.
  5. Bake: Let butter set up then place rolls in preheated oven. If you want the tops less brown, cover with aluminum foil. Let them bake for 12-15 minutes until cheese is melted and they are heated throughout.

Steps to make ham and cheddar sliders.

Tips for Ham Sliders:

Since this recipe is such a huge hit when entertaining as well as a family favorite.  I find myself making it often!  So I have learned some tricks to the perfect sliders and also some ways to change them up from time to time.

  • Cheese- Swapping out the cheese is an easy way to make these sliders feel totally different.  Provolone, Swiss or any cheese that melts well will work great. Put an extra layer of cheese underneath the meat for extra cheesy sliders that will not get soggy.
  • Protein- Using roast beef or turkey also works great in these sliders.  When cooking for a large crowd I will make some of each.  Just be sure your meat layer is even throughout all sliders.
  • Sauce: Mayonnaise can be left out of this recipe if you do not enjoy it.
  • Dipping Sauce: My kids love to dip their sliders in ranch dressing or honey mustard.
  • Breakfast: When we have friends and family stay with us I add bacon and eggs to these to make a crowd-pleasing breakfast option!
  • Seasonings: Add Italian, onion, and garlic seasonings for extra flavor in your topping.
  • Serving Size: When planning how many to make, plan for each person to eat 2-4 of these yummy sliders.

What to serve with Sliders?

Depending on whether you are making this as a lunch, dinner, or appetizer there are endless options of things to serve with these ham and cheddar sliders.  I have served them with salads, vegetables, chips, soup, and french fries just to name a few things.

Storing and Reheating Ham and Cheddar Sliders:

This recipe is perfect as a make ahead freezer meal or for prepping the night before entertaining.  Simply wrap tightly in plastic wrap or place in an airtight container and keep in the refrigerator or freezer until ready to bake.

  • Make ahead: This sandwich can be made 1 day in advance and stored in the refrigerator.
  • Storage: Tightly wrapped and stored in the refrigerator, leftovers will last up to 3 days.  In the freezer, leftovers will last 2 weeks.

Pulling out a ham and cheddar slider with gooey cheese.

More Amazing Sandwich Recipes:


Ham and Cheddar Sliders

Delicious and cheesy ham and cheddar sliders that are easy and are great for a gathering!
Course Appetizer, Dinner, Main Course
Cuisine American
Keyword ham and cheddar, ham and cheddar sliders, ham sliders, sliders, Sliders Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 15 Servings
Calories 410kcal
Author Alyssa Rivers


  • 24 white dinner rolls*
  • 24 slices smoked or baked deli ham
  • 12 slices cheddar cheese halved
  • Mayonnaise
  • 1 tablespoon poppy seeds
  • 1 1/2 tablespoons yellow mustard
  • 1/2 cup butter melted
  • 1/2 tablespoon Worcestershire sauce


  • Preheat oven to 350 degrees. Start by cutting each dinner roll in half and spread mayonnaise on each side. Fold the slice ham in half and top with sliced cheese.
  • Place them in a 9x13 pan close together. *You should be able to fit 15 in a 9x13 and 9 in a 9x9 if you aren't doing 24.
  • Whisk together poppy seeds, yellow mustard, melted butter, and Worcestershire sauce. Brush the sauce generously over the top of the rolls.
  • Let butter set up and place in preheated oven. If you want the tops less brown, cover with aluminum foil. Let them bake for 12-15 minutes until cheese is melted and they are heated throughout.



Updated on June 4, 2020
Originally Posted On: October 25, 2013


Calories: 410kcal | Carbohydrates: 32g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 1054mg | Potassium: 229mg | Fiber: 3g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 3mg

Barbecue Ribs in the Oven – Fall of the Bone Tender!

Ribs in the oven are easy to make and come out perfectly tender every single time. 

These barbecue ribs have been dubbed the “best ribs ever” by my friends and family every time I make them. Follow the steps below to become a rib master all year round!

A plate of baby back ribs with baked beans and macaroni and cheese

Easy Oven BBQ Ribs

Perfectly tender finger-lickin’ ribs are actually pretty easy to make!  You can whip up a batch of these delicious barbecue ribs, no matter the weather because no barbecue is actually required!

This recipe has been perfected over the years from my Mom (who is literally the best cook on the entire planet!).

I start by cooking seasoned baby back ribs in the oven at a low temperature and then flash grill them! We make them two ways, I love mine all sticky with barbecue sauce… and my husband likes his with salt and pepper!  You can do both ways at the same time!

Before grilling, we always cook our ribs slowly to make them tender… often people BOIL their ribs.  Boiling ribs will make all their succulent flavor seep out into the water making them flavorless!  Try this method below and you will NEVER go back to boiled ribs again!

Baby Back Ribs rubbed with seasoning and ready to go in the oven.

Finger Lickin’ Ingredients

RIBS Baby Back (or Pork Back Ribs) are the best choice, they cook to tender perfection. Although the cost is slightly more, this is one place I feel is worth it.

This recipe also works great with beef ribs!

RUB Have fun with your rib rub! The combination listed in the recipe is a delicious starting place.

Enjoy it a little sweeter? Add a touch more brown sugar. Like it a little saltier? Add a dash more salt! Want a smoky flavor? Swap out the paprika for smoked paprika. The possibilities are endless!

SAUCE Pick your favorite BBQ sauce, try making your own barbecue sauce, or opt-out completely!

How to Cook Ribs in the Oven

In this recipe, the ribs are roasted low and slow to get the most melt in your mouth tender meat.

  1. Peel the thin silvery skin off the back before cooking. Rinse your ribs in cold water and dab dry. (They often have small bone shards).
  2. Massage rib rub into the meat and place meat down on a baking sheet.
  3. Cover with garlic and onion. Then seal and bake at a low temperature until tender.
  4. Grill or broil to finish.

Serve with corn on the cob and of course Classic Coleslaw and Crock Pot Baked Beans! Once you try this method, it’ll become your go-to!

After roasting, if they are not tender, they need MORE time. After a couple of hours, pull a little piece off to test.  If it is not melt-in-your-mouth tender, add another 20-30 minutes. If they are ready ahead of time, you can turn the oven off and let them sit for up to 1 hour if you don’t open the oven.

Oven Baked Ribs on a cutting board with barbecue sauce

How Long to Cook Ribs in the Oven

My preferred method is a low temperature for a longer period of time. I  most often cook baby back ribs in the oven at 275°F for about 2-2.5 hours.

  • 275°F – 2 hours to 2 1/2 hours
  • 300°F – 1 1/2 hours to 2 hours
  • 350°F – 1 1/4 hours to 1/1/2 hours

If you’re looking to cook ribs quickly, Instant Pot Ribs are a great option.  They come out tender and delicious and cook in about 25 minutes!

Sides to Serve with Ribs

Did you love these BBQ Ribs in the Oven? Be sure to leave a rating or a comment below!

Barbecue Ribs served on a plate with baked beans

Barbecue Ribs in the Oven

Ribs in the oven are easy to make and come out perfectly tender every single time. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings 6 people
Calories 447
Author Holly Nilsson



  • 3 pounds baby back ribs 2 slabs
  • 2 onions sliced
  • 4 cloves garlic sliced

Rib Rub

  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon salt or to taste

BBQ Rib Sauce

  • 1/4 cup ketchup
  • 1/2 cup chili sauce
  • 1/2 cup your favorite BBQ Sauce


  • Preheat oven to 275°F. Mix together Rib Rub ingredients.
  • Remove the white membrane from the back side of the ribs (the side with less meat). It should pull off easily. Rinse ribs under cold water and blot dry with paper towels
  • Massage Rib Rub into ribs. Place ribs on a foil lined tray and cover with sliced onion and garlic. Cover & seal with another piece of foil
  • Bake ribs for 2 hours. Carefully open the corner of the sealed foil and make sure they are tender. If not, bake another 20 minutes and check again.
  • Meanwhile, combine Rib BBQ Sauce ingredients together.
  • Remove ribs and discard juices, onions & garlic. Brush ribs with olive oil and sprinkle with salt & pepper or brush generously with BBQ sauce.
  • Grill or broil over medium high heat 5-10 minutes.


Nutritional information does not include sauce and is based on 3lbs baby back ribs.


Calories: 447 | Carbohydrates: 4g | Protein: 44g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 167mg | Sodium: 145mg | Potassium: 763mg | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 1.1mg | Calcium: 56mg | Iron: 2.2mg
Oven Baked Ribs on a cutting board and barbecue sauce on the side with a title.
Baked Barbecue Ribs on a cutting board with barbecue sauce on the side, and baby back ribs rubbed with seasoning and ready to go in the oven under the title.
Oven Baked Barbecue Ribs on a wooden cutting board and barbecue sauce on the side with writing.
A plate of Barbecue Ribs with a side of baked beans with a title.

Garlic Cheese Toast {Ready in 15 minutes!}

Everyone loves Garlic Cheese Toast, it’s a perfect way to soak up rich and savory juices from all kinds of sauces! 

A mixture of cheeses, butter, and garlic all slathered on thick white bread and baked until bubbly and golden brown. What’s not to love?

Close up of Cheese Toast garnished with parsley.

Why This Recipe is Our Fav!

Butter. Cheese. Garlic. Bread. ‘Nuff said.

This quick and easy recipe can be made in the oven under the broiler or even grilled outdoors alongside some steaks or chicken!

You can get creative with the cheese, try different flavors! Use any cheese you have on hand.

Garlic Cheese Toast goes so easily with soups, salads, or main dishes. You can even eat it by itself as a quick, cheesy snack!

Overview of ingredients for Cheese Toast in a food processor.


BREAD For the best garlic cheese toast, you want to use a thickly sliced white bread, either regular or sourdough. At the supermarket, it is sometimes in the frozen section and called “Texas Toast.” Look for bread that is thick enough to hold the toppings and thick enough for dipping into soups and sauces!

BUTTER Use butter for best results. Margarine will work as well, but won’t have quite the flavor that butter does!

CHEESE I used cheddar, Monterey Jack, and parmesan cheese. Feel free to use any cheese you have on hand! Mozza, Emmental, or Swiss will all taste great!

GARLIC Fresh, minced garlic really kicks this up a notch. Add more or less depending on your love for garlic!

Overview of cheese mixture spread on pieces of bread, on a baking sheet.

How to Make Garlic Cheese Toast

This cheese toast recipe is ready in 3 easy steps!

  1. Butter one side of the bread.
  2. Blend butter, garlic, and cheeses until smooth.
  3. Spread mixture over the unbuttered sides of the toast and bake until bubbly and crisp!

For a darker, crispier version, place the toast under the broiler for about 1 minute or until the top is browned.

Overview of toasted Cheese Toast on a baking sheet.


Reheat in the oven and enjoy it on its own as a quick snack. Or whip up a quick ham and cheese panini between two pieces of garlic cheese toast for a delicious bite on the go!

Leftovers can also be cut into cubes to make croutons!

  • Spread cubed toast out on a sheet pan and bake for 250°F for about 30 minutes or until the croutons are dried out and crunchy.
  • Store in a zippered bag or an airtight container until ready to toss on a salad or in a soup!

More Garlicky Bread to Try

Did you love this Garlic Cheese Toast recipe? Be sure to leave a rating and a comment below!

Stack of Garlic Cheese Toast on parchment paper

Garlic Cheese Toast

A cheesy, garlic mixture spread on thick bread and baked until golden brown!
Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 10 servings
Calories 216
Author Holly Nilsson


  • ½ cup + 2 tablespoons salted butter softened, divided
  • 2 cloves garlic minced
  • ½ cup cheddar cheese shredded
  • ¼ cup Monterey jack cheese
  • ¼ cup parmesan cheese shredded
  • salt & pepper to taste
  • 10 slices thick white bread slightly dry


  • Preheat the oven to 375°F.
  • Butter one side of the pieces of bread with the 2 tablespoons butter. Place on a baking sheet butter side down.
  • Combine remaining butter, garlic and cheeses in a food processor. Pulse until mixed.
  • Spread over the unbuttered side of the bread. Place in the oven on the middle rack and bake 8-10 minutes or until cheese is melted.
  • Optional: Turn onto broil for 30-60 seconds to brown the cheese


If you don't have a food processor, you can use a hand mixer.
You can use any combination of cheese in this recipe. Ensure one of the cheeses has a bold flavor (like parmesan for best results).
This can be spread over french bread to make a loaf of cheesy bread.


Calories: 216 | Carbohydrates: 13g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 319mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg
Close up of prepared garlic cheese toast.
Garlic Cheese toast stacked with a bite taken from the top piece.
Top image - garlic cheese toast stacked with a bite taken out of the top piece. Bottom image - Close up of oven baked cheese toast.

Slow Cooker Butter Chicken {Warm & Savory Spices!}

Slow cooker butter chicken is a flavorful chicken dish, made right in your Crockpot!

Tender chicken thighs in a creamy tomato curry sauce is the perfect way to let your slow cooker do all of the work! Add in a side of rice and some naan or flatbread for an easy meal.

2 servings of Slow Cooker Butter Chicken with slow cooker behind

Why We Love this Recipe

Because we love a good butter chicken recipe and this one is so easy! Just toss all ingredients into the crockpot, set it and forget it!

The chicken comes out incredibly tender and the sauce is loaded with warm, savory flavor!

What is Butter Chicken?

Tender pieces of boneless, skinless chicken is slowly braised in a combination of warm spices, crushed tomatoes, and cream. This dish is perfect served over rice with naan or flatbread for dipping.

If you love cilantro, it’s the perfect topper.

Slow Cooker Butter Chicken in a slow cooker


CHICKEN Boneless, skinless chicken thighs come out tender and are less likely to get overcooked. Chicken breast can will work great too, just be sure not to overcook it!

TOMATOES Canned crushed tomatoes, and tomato paste is both used to give the sauce a sweet and savory flavor. You can use tomato sauce if it’s what you have on hand.

SPICES Warm, exotic spices really bring this dish together. Garam Masala, coriander, cumin, turmeric, and more are all added to this sauce to give it a (mild) kick! Add extra jalapeno or some cayenne if you’d like some heat.

CREAM The rich, creamy consistency of the sauce is made with a good quality cream. Coconut milk is another great option that will taste delicious (but not an ingredient in an authentic butter chicken recipe)!

How to Make Butter Chicken

  1. Cook onion in butter. Add to Crockpot with remaining sauce ingredients (per recipe below) except cream and cilantro.
  2. Add chicken to Crockpot. Cook until chicken is tender.
  3. Add cream to slow cooker. Top with cilantro & serve over basmati rice.

serving of Slow Cooker Butter Chicken with slow cooker behind it

Tips For Making Perfect Butter Chicken

  • Full fat, full flavor! Use butter (instead of margarine) and full-fat heavy cream for the best results!
  • Cook in batches and freeze in meal-sized portions for a quick and easy dinner option!

What to Serve with Butter Chicken

  • Basmati or white rice is always a good option for butter chicken!
  • A light, crisp salad always goes well with a rich entrée, and a tangy vinaigrette pairs well with the rich flavor of the butter.
  • Steamed veggies like spinach, broccoli, cauliflower, or carrots make colorful and healthy side dishes.
  • Don’t forget the naan bread, or some nice crusty dinner rolls to sop up all that sauce!

Can You Freeze Butter Chicken?

Butter chicken is fine to freeze, although the sauce may separate during freezing. Try whisking it after defrosting to recombine.

After the chicken is fully cooled, place in freezer bags or containers and label with the date. Do the same with the sauce and sides.

To reheat, defrost in the refrigerator and microwave or reheat on the stovetop!

Other Great Crockpot recipes

Did you try this Slow Cooker Butter Chicken? Be sure to leave a rating and a comment below! 

serving of Slow Cooker Butter Chicken with cilantro

Slow Cooker Butter Chicken

Chicken simmered in a slow cooker with curry spices and a mild, savory sauce!
Course Chicken, Dinner, Entree, Main Course, Slow Cooker
Cuisine American, Indian
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 6
Calories 580
Author Holly Nilsson


  • 3 tablespoons butter
  • 1 large onion diced
  • 5 cloves garlic minced
  • 1 tablespoon ginger minced & fresh or 1/2 teaspoon ground ginger
  • 1 tablespoon garam masala
  • 1 teaspoon coriander
  • ½ teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 14 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • ½ teaspoon lemon zest
  • 1 ½ cups heavy cream divided
  • 2 tablespoons cornstarch
  • 3 pounds boneless skinless chicken thighs
  • cup cilantro leaves
  • ½ teaspoon salt or to taste


  • Heat butter over medium heat. Add onion and cook until tender, about 5 minutes.
  • Place onions in a slow cooker with garlic, ginger, spices, crushed tomatoes, and 1 cup of the heavy cream. Stir to combine.
  • Add chicken, stir and cook on low 4-5 hours.
  • Combine remaining cream with cornstarch. Stir half of the cream into the sauce and let sit for a few minutes to thicken. Add remaining cream mixture if needed. Cover and cook 15 minutes more.
  • Sprinkle with cilantro and serve over basmati rice.


Coconut milk can be substituted for heavy cream.
Do not cut chicken before cooking, it will become too tender and fall apart in the sauce. It can be lightly broken up with a serving spoon and stirred before serving.


Calories: 580 | Carbohydrates: 13g | Protein: 47g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 312mg | Sodium: 606mg | Potassium: 897mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1486IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 3mg
Slow cooker butter chicken with writing
Slow cooker butter chicken served on rice with writing
Slow Cooker Butter Chicken served over rice with text
top image - a serving of slow cooker butter chicken on rice. Bottom image - slow cooker butter chicken with writing

Strawberry Brownies

strawberry brownies cut in squares overhead

These 2 ingredients Strawberry Brownies are perfect for strawberry season! Made with cake mix and fresh strawberries, they are dense and chewy with a light strawberry glaze.

Strawberries are fresh and delicious! If you’re looking for more strawberry recipes for strawberry season, this Strawberry Pretzel SaladPerfect Strawberry Shortcake and The Easiest Fresh Strawberry Pie are some of our favorites!

strawberry brownies cut in squares overhead

Strawberry Brownies

I know you’re wondering why we call these pretty pink strawberry bars Strawberry Brownies, even though they have no chocolate.

The texture of these Strawberry Brownies is perfectly dense, chewy and fudgy, just like your favorite chocolate brownies, but with a fun summertime twist!

Most Strawberry Brownies are made with strawberry cake mix. Since it is strawberry season, I really wanted to come up with a way to incorporate fresh strawberry flavor.

Why not?!

The strawberry puree adds the most perfect authentic strawberry flavor to these bars. I’ll never make them any other way!

stack of 3 strawberry brownies

How to make Strawberry Brownies:

When you need a dessert that’s easy but also loaded with fresh summer flavor, these Strawberry Brownies are the one! Just a few minutes prep and REAL strawberry flavor!

  • Wash and chop your strawberries: I recommend fresh strawberries for this recipe because we don’t want to add any extra moisture. If you need to use frozen strawberries, thaw and drain the juices before pureeing.
  • Puree your berries and strain them to remove any seeds: this will give you the best texture!
  • Stir together your cake mix and strawberry puree: This is easily done with a sturdy spoon or a mixer — it is a thick batter that almost resembles a cookie dough, so a whisk is not recommended.
  • Spread your strawberry brownie batter into the prepared pan: You may need to grease a spatula to get them spread evenly!
  • Bake for 15-20 minutes: The exact cook time will depend on the size and type of pan you are using. Dark non stick pans usually cook a little faster, and glass pans a little slower. I like to use a 9″ pan, but you can use an 8″ pan and just cook a few minutes longer.
  • Remove from the oven and allow to cool to room temperature.
  • Glaze your brownies and refrigerate for two hours before slicing: This isn’t necessary, but it does help to ensure you get even edges!

How to make Strawberry Brownies with Strawberry Cake Mix:

If you want extra strawberry flavor, you can always make these Strawberry Brownies with strawberry cake mix in place of the vanilla!

The fresh strawberry flavor may be overpowered by the less authentic flavor of the cake mix, but they will still be delicious.

If you don’t have real strawberries and you want to make strawberry brownies with strawberry cake mix, you can mix your cake mix with 2 large eggs and 1/3 cup oil. This is a general method for making brownies with a boxed cake mix.

strawberry brownies stack overhead

More ways to make these Strawberry Brownies:

  • Add in some fresh chopped strawberries for extra strawberry flavor!
  • Use chocolate cake mix for strawberry chocolate brownies
  • Swap the strawberry glaze for a simple cream cheese frosting
  • Make a strawberry sundae with strawberry brownies, vanilla ice cream and fresh strawberries or Homemade Strawberry Sauce
  • Swirl some strawberry jam in the top of your brownies before baking for an extra punch of strawberry flavor!

Other strawberry desserts you’ll love!

strawberry brownies cut in squares overhead

Strawberry Brownies

These 2 INGREDIENT Strawberry Brownies are perfect for strawberry season! Made with cake mix and fresh strawberries, they are dense and chewy with a light strawberry glaze.
Course Dessert
Cuisine American
Keyword strawberry brownies
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 bars
Calories 125kcal
Author Ashley Fehr


  • 1 lb fresh strawberries washed and chopped
  • 1 16oz vanilla cake mix, no pudding added
  • 1/3 cup powdered sugar
  • 2 1/2 teaspoons milk


  • Preheat oven to 350 degrees F and line a 9x9" pan with parchment paper (optional, but will ensure the brownies remove easily!). Lightly grease the parchment paper or pan.
  • Puree strawberries and strain to remove any seeds.
  • In a large bowl, stir together cake mix and 3/4 cup strawberry puree -- you can use a sturdy spoon or an electric mixer. The batter will be thick, almost like cookie dough. This is what you want!
  • Spread batter into pan using a greased spatula or press it in with your hands.
  • Bake for 23-27 minutes, until set through the middle with no jiggles.
  • Let cool to room temperature on the counter.
  • Whisk together the powdered sugar and milk and pour over brownies. Refrigerate 2-3 hours before slicing and serving (optional, but recommended for clean slices!)


Calories: 125kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 197mg | Potassium: 61mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 1mg


Pickled Jalapenos – (No Canning Required)

Pickled jalapenos are one of those Iittle extras that just make a dish pop and they’re crazy easy to make.

Jalapenos can be found fresh year-round at almost any grocery store and this quick homemade recipe for pickled jalapenos means they can enjoyed from the fridge all year long!

Pickled Jalapenos in a jar with jalapenos beside

Why We Love These!

These Pickled Jalapenos are so easy to make. They only take 2 minutes to cook, and then sit in the fridge!

You can add these to anything for an extra kick! Toss into a chili recipe, add to nachos and tacos, or put on a sandwich.

These pickled jalapenos taste way better than the store-bought kind. They’re fresh and crisp!

They’re also much less expensive than buying a jar of store-bought jalapenos.

Jalapenos in a bowl before making Pickled Jalapenos


JALAPENOS Use fresh, crisp jalapenos. Add chili peppers, bell peppers, habanero or banana peppers if you have them. I use a mandolin and always wear gloves. The oils in jalapenos can burn your skin if cutting many at once.

LIQUID Equal parts water/vinegar are used to pickle the peppers.

SEASONINGS Kosher salt and garlic cloves really add to the flavor of these pickled jalapenos!

If you’re a garlic lover, add more cloves of garlic. Fresh dill, peppercorns or other herbs and spices can be added as well!

Jalapenos with ingredients in a bowl to make Pickled Jalapenos

How to Pickle Jalapeños

This simple recipe will guarantee that pickled jalapenos will be ready anytime! Use a mandoline if you have one.

  1. Slice peppers ¼” thick. Slice garlic.
  2. Boil sliced jalapenos and garlic in water with vinegar and salt, per recipe below.
  3. Let cool completely in the refrigerator. For best results, let sit for two days before eating.

Pickled Jalapenos in a bowl before putting in a jar

Perfect Pickled Peppers

  • Wear gloves and be careful when cutting peppers!
  • Use fresh peppers that are clean and uniform in size.
  • For best results, use kosher salt instead of iodized table salt. Table salt may make the brine cloudy or change the color of the peppers.
  • Store your peppers in a clean mason jar or glass jar with a good seal.
  • Be sure to wait at least 2 days before opening the jar to give the peppers a chance to soak with the garlic in the brine.

How to Store Them

The best way to store pickled jalapenos is to keep them refrigerated so they stay fresh and crisp. Keep them immersed in the liquid they were cooked in in a mason jar or an airtight container. They will stay fresh and crispy for about 3 months, if they last that long!

Use Pickled Jalapeños in These Dishes!

Pickled jalapenos add a little extra heat and acidic flavor to all kinds of Mexican dishes!

Did you try these Pickled Jalapenos? Be sure to leave a rating and a comment below!

Pickled Jalapenos in a jar

Quick Pickled Jalapenos

Pickled Jalapenos are crisp, fresh and full of heat!
Course Appetizer, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 2 minutes
Chill Time 2 days
Total Time 2 days 22 minutes
Servings 2 cups
Calories 56
Author Holly Nilsson


  • 2 cups sliced jalapenos see note
  • 1 cup water
  • 1 cup white vinegar
  • 2 teaspoons kosher salt
  • 3 cloves garlic sliced
  • 2 teaspoon sugar optional


  • Slice jalapenos to 1/4" thickness (I use a mandoline).
  • Bring water, vinegar, salt and sugar to a boil. Add jalapenos and garlic and let simmer 2 minutes.
  • Place in a jar and cool completely.
  • Refrigerate at least 2 days before eating.


Use caution and wear gloves while cutting jalapenos, the oils can burn your skin.
 Jalapenos will keep up to 3 months in the fridge.


Calories: 56 | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2337mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 108mg | Calcium: 27mg | Iron: 1mg
pickled jalapenos in a jar with a title
Raw jalapenos in a glass bowl with a title
pickled jalapenos in a pot with text
pickled jalapenos in a glass jar with a title
Top image is pickled jalapenos in a pot, bottom image is raw jalapenos with salt in a pot with a title
top image is pickled jalapenos in a jar, bottom image is raw jalapenos in a glass bowl with a title

Absolutely Perfect Chicken Marinade

This absolutely perfect chicken marinade will make your chicken so tender and juicy you will be amazed!!  This will be the one recipe that you use on repeat all summer!

Since you guys loved my steak marinade so much, I made this perfect chicken marinade recipe for you!  This recipe was created from my Greek Dressing which makes the flavor of this chicken unbelievable!

Cooked marinated chicken on a plate with green garnish.

Absolutely Perfect Chicken Marinade

I have found that clean eating helps me so much! I feel and look better!  Although, sometimes when I’m trying to eat healthy it seems like meals can get boring with just a meat and vegetable.  However, when my chicken is filled with this much flavor I don’t feel like I am sacrificing to eat healthy at all.  Whether I cook it on the grill, in the oven, or on the stove top, I am able to achieve a delicious meal with this marinade every time!

Trust me when I say this chicken marinade recipe is going to totally change your chicken game.  The chicken recipes you love will be so much better! No more dry and flavorless chicken.  This marinade is so simple and will be a go-to for sure!

Marinade Ingredients:

All of these ingredients work so well together to create a well balanced flavor in your chicken.  Like any good marinade, you will find an acid (vinegar), an oil (olive oil), and a combination of herbs and spices for amazing flavor.  A bonus is that many of them will be ingredients you already own!

  • Olive oil: Keeps the chicken extra moist and juicy
  • Red Wine Vinegar: Breaks down the fibers in the chicken to make it tender.
  • Garlic Cloves: Fresh is best, but using a jar will work too.
  • Italian Seasoning: The Italian seasonings blend is such a classic spice combo that will go with any meal.
  • Lemon Juice: I love using a bit of citrus to freshen up the flavor.
  • Soy Sauce: Adds saltiness and flavor.
  • Dijon Mustard: Great spice for the chicken.
  • Worcestershire Sauce: Adds great flavor and more saltiness.
  • Salt and pepper: To taste!

Combining the Marinade:

Making a marinade is so simple you will be amazed. And even better, you don’t have to use ANY dishes!! You will add the ingredients directly into a large seal-able bag and add your chicken.  And that’s it.  So simple and so worth it!

  1. Combine: Place all marinade ingredients into a gallon sized bag.
  2. Add chicken to marinade: Carefully coat the chicken in the marinade for at least one hour or overnight.
  3. Remove chicken: After a minimum of 1 hour, remove the chicken from marinade and discard.

The Best Ways to Cook Marinated Chicken:

The good news is when cooking marinated chicken you have so many great options for cooking.  We love to use the grill over the summer at my house, but I have listed below directions for stove top or baking in the oven as well.  Whatever option you choose, this absolutely perfect chicken marinade will take your chicken to the next level!!

  • Baking Instructions: Place marinated chicken on a shallow baking pan in a 400 degree oven for 22-25 minutes.  Chicken needs to reach an internal temperature of 165 degrees.
  • Stove top: Grease a skillet and heat to medium-high heat.  Cook for 10 minutes on each side.  Use a meat thermometer to check for doneness.
  • Grill: Place on cleaned and oiled grill rack at medium heat for 9-10 minutes depending on the thickness of your chicken.  Turn chicken over halfway through cook time.  Once internal temperature reaches 165 degrees, remove from the grill.
  • Slow Cooker: Add marinated chicken to your slow cooker.  Then cook on low for 6 to 8 hours.

Chicken marinating in a ziploc bag.

Helpful Questions About Marinating Chicken:

When I first started creating a perfect chicken marinade recipe I had so many questions about how to use it! I mean a lot of questions!  I know many of you may be wondering the same things, so I have shared some of the things I have learned when cooking using this amazing marinade.

  • How long do I marinate?  Marinades are effective with as little as 30 minutes of soak time, however I find that an marinating overnight in the refrigerator will make your meal prep feel so much easier the next day and give your chicken the most flavor.
  • What if I marinate too long?  If chicken is left too long in the marinade it will actually become more dense and tough.  So, be sure to remove the chicken from the marinade before 2 days.
  • Do you marinate in the fridge?  Always marinate meat in the refrigerator.  Do not marinate at room temperature or outdoors.  Otherwise bacteria can very quickly multiply on your raw meat.
  • Do I need to poke holes in my chicken before marinating? Use a fork to pierce the chicken breasts all over. This will guarantee that the marinade will soak completely into the chicken to make it juicy.
  • What type of Chicken do I use? Use whatever types of chicken you prefer — chicken breasts, thinly sliced chicken breasts, chicken tenders, or chicken thighs.  All of these options work fantastic with this marinade.  Chicken tenders and thinly sliced chicken breast will cook much quicker than thick chicken breasts so beware and keep a close eye on cook times.

View of chicken marinating in bag.

How to Get Soft and Juicy Chicken Every Time:

First of all, always start with a marinade to make your chicken extra juicy and flavorful!  This perfect chicken marinade is made with all the essentials to make your chicken taste amazing and super tender.  In addition to that, I recommend flattening your chicken breasts before marinating and cooking as well to help you navigate cook time and get the most juicy, well-cooked chicken possible.  Finally, I recommend preheating the grill or pan before placing your chicken on it.

Storing Marinated Chicken:

If you do not plan to use the marinated chicken within a few days, then you need to store it in the freezer.  Otherwise, it can be stored in the refrigerator.

  • To store: Place your chicken in a freezer bag, pushing as much air as possible out before sealing.  Raw, marinated chicken pieces can be stored in the freezer up to 9 months or the refrigerator for just a couple of days.  While cooked chicken can be stored in the freezer for about 2-6 months and the refrigerator for 3-5 days.
  • To Defrost Frozen Chicken: Place the chicken overnight in the refrigerator.  I find that adding the marinade before freezing my chicken is so helpful.  Then, I can just pull it out when I need it and cook it right away. So quick and easy and delicious!

Finished marinated chicken sliced on a plate.

Try More Chicken Recipes!


Absolutely Perfect Chicken Marinade

This absolutely perfect chicken marinade will make your chicken so tender and juicy you will be amazed!!  This will be the one recipe that you use on repeat all summer!
Course Dinner, Main Course
Cuisine American
Keyword chicken, chicken marinade, marinade
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 Pieces of Chicken
Calories 172kcal
Author Alyssa Rivers


  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 garlic cloves minced
  • 1 Tablespoon Italian seasoning
  • 1 Tablespoon lemon juice
  • 2 Tablespoons soy sauce
  • 1 teaspoon dijon mustard
  • 1 Tablespoon Worcestershire sauce
  • salt and pepper to taste


  • Combine all ingredients into a gallon sized bag. Add chicken and marinate for at least 1 hour or overnight. Remove chicken from marinade and discard.


I like to brush the chicken with the marinade a few times during the grilling process.


Calories: 172kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 374mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg


Lemon Orzo (Easy Side Dish)

Orzo is one of those fun kinds of pasta that can be served either hot or cold and can be made so many different ways, so get creative! 

Lemon orzo has a bright citrus flavor and comes out creamy and delicious!

Lemon Orzo with sliced lemon, garnished with mint leaves served in a bowl with a spoon

For a last-minute side dish or salad for a crowd, this lemon orzo salad will have everyone going for seconds! Using only a few simple ingredients, you can make this delicious lemon orzo in under 30 minutes.

What is Orzo

Pasta comes in dozens, if not hundreds of different shapes! Orzo (also called risoni) is commonly used in Greek food, but can be used in place of rice in any dish! Although in appearance orzo can look like rice, it is actually pasta.

It’s great added to soups or served chilled as an orzo salad.

A lemon with a few peels peeled off

How to Cook Lemon Orzo

Orzo is as easy to make as any rice or pasta. A tangy flavor takes just a few ingredients and a sprinkling of fresh chopped mint adds freshness!

  1. Simmer orzo, broth, oregano, and lemon zest to until the orzo is tender.
  2. Remove from heat, add butter, and let the orzo rest (per recipe below).
  3. Fluff with a fork and add lemon juice, mint, or parsley. Season with salt and pepper.

Tip: For a little pop of color and flavor, try garnishing with finely sliced green onions and a sprinkle of Parmesan cheese!

Orzo in a pot with some mint garnish on top, with lemon juice being squeezed into the pot.

What to Serve with Lemon Orzo

Lemon orzo salad is a great side dish, and also works as an entrée dish or protein salad.

Other Tasty Pairings

Got Leftovers?

REFRIGERATE: Be sure to refrigerate any cooked orzo within two hours of cooking in an airtight container or a plastic zippered bag, which can last about 3 to 5 days in the fridge.

FREEZE: You can also freeze orzo in a zippered bag, just make sure to date it.

REHEAT: Simply reheat on the stovetop when you want to serve (you may need to add some water if needed). Add a little lemon juice and season with salt and pepper.

Easy Side Dishes

Did you enjoy this Lemon Orzo? Be sure to leave a rating and a comment below!

Lemon Orzo with garnish and lemon in a bowl

Lemon Orzo

This lemon orzo salad recipe has a bright citrus flavor, thanks to the secret of adding lemon rind to the broth!
Course Appetizer, Dinner, Entree, Lunch, Main Course, Pasta, Salad, Side Dish
Cuisine Greek
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 168
Author Holly Nilsson


  • 1 lemon for juice and zesting
  • 1 cup orzo
  • 2 1/2 cups chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 tablespoon butter
  • 1 teaspoon fresh mint finely chopped or 1 tablespoon of fresh parsley


  • Using a vegetable peeler, peel off two large strips of lemon zest.
  • Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender.
  • Remove from heat and stir in butter. Rest 5 minutes.
  • Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.


Optional additions
Stir in 1/4 cup freshly grated parmesan cheese or crumbled feta cheese
Stir in 2 green onions finely sliced


Calories: 168 | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 553mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 25mg | Calcium: 28mg | Iron: 1mg
Lemon Orzo with lemon being squeezed and writing
Lemon Orzo in a dish with title
Lemon Orzo closeup with garnish and writing
Lemon Orzo with lemon squeeze and writing