I think barley gets a bad wrap and if you’ve only tried the quick cooking barley or only had over cooked barley, you might be turning your nose up at this salad. Try this salad and I think it will change your mind plus,
barley is high in nutrients, fiber and a great option to help keep blood sugar regulated.

Why You’ll Love This Recipe

• Fresh and hearty barley salad with simple ingredients – chewy barley paired with crisp cucumbers, peppers and crunchy radishes makes every bite satisfying.
• Easy make-ahead salad for meal prep or gatherings – it holds up well in the fridge and actually gets better as it sits.
• Light, flavorful homemade vinaigrette – made with pantry staples and fresh herbs for a bright, balanced flavor.

How to Make White Bean Barley Salad

1. Cook the barley Prepare barley according to package directions. Drain an rinse under cold water, draining excess liquid. Set aside.
2. Prep the vegetables Dice cucumbers, bell peppers, red onion and radishes into bite-sized pieces.
3. Rinse the beans Drain and rinse the white beans under cold water to remove excess starch and improve flavor.
4. Combine the salad In a large bowl, add cooled barley, white beans, and all of the chopped vegetables. Toss gently to combine.
5. Make the dressing In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, granulated garlic, dried thyme, kosher salt, red pepper flakes and chopped fresh parsley.

6. Toss everything together Pour the dressing over the salad and mix until everything is evenly coated.
7. Chill and serve Refrigerate for at least 30 minutes before serving for the best flavor.

Serving Ideas

Serve this white bean barley salad alongside grilled meats, sandwiches, or as part of any potluck spread. It’s also perfect for packing up for lunches during the week.

This is the kind of recipe that easily becomes a staple. It’s simple, flexible and made with ingredients you probably already have on hand. Whether you’re prepping lunches for the week or need something reliable for a get-together, this salad delivers every time without overcomplicating things.

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White Bean Barley Salad

A fresh and hearty white bean barley salad loaded with crisp vegetables and tossed in a simple homemade vinaigrette. This easy make-ahead salad is perfect for meal prep, potlucks, or a light, satisfying lunch.

Course Side Dishes

Cuisine American

Keyword barley salad, make ahead sides

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 30 minutes minutes

Servings 12

Calories 208kcal

Author Milisa

Ingredients

• 4 cups cooked pearl barley (cooked according to package directions 35-40 minutes)
• 2 cups cucumbers diced
• 1 bell pepper diced (I used 1/2 green and 1/2 red)
• 1 cup red onion diced
• 1 cup radishes diced
• 2 cans navy beans 16 ounces each or any white beans

For the Dressing

• ½ cup olive oil
• ½ cup white wine vinegar
• ½ cup honey
• 2 tablespoons granulated garlic
• 2 tablespoons dried thyme
• 1 tablespoon fresh parsley
• 1 ½ teaspoons kosher salt
• ½ teaspoon red pepper flakes

Instructions

• Rinse cooked barley under cold water, drain well and set aside.
• Dice cucumbers, bell peppers, red onion and radishes into bite-sized pieces.
• Drain and rinse the white beans under cold water, drain well.
• In a large bowl, add cooled barley, white beans and all of the chopped vegetables. Toss gently to combine.
• In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, granulated garlic, dried thyme, kosher salt, red pepper flakes and chopped fresh parsley.
• Pour the dressing over the salad and mix until everything is evenly coated.
• Refrigerate for at least 30 minutes before serving for the best flavor.

Notes

• Add crumbled feta or Parmesan cheese for extra richness.
• Toss in grilled chicken or shrimp to make it a full meal.
• Swap white beans for chickpeas, kidney beans or black beans depending on what you have on hand.
• This salad is great cold or at room temperature.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving.

Nutrition

Calories: 208kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 302mg | Potassium: 179mg | Fiber: 3g | Sugar: 13g | Vitamin A: 409IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 2mg

More Hearty Sides You’ll Love

Carbonara Beans

Macaroni Ham Salad

Frito Corn Salad

Chickpea Cucumber Salad

The post White Bean Barley Salad appeared first on Miss in the Kitchen.

I tend to forget how much I love classic Egg Salad and when my husband suggested we add ham for a quick lunch, I knew it was going to be a big hit.

Why You’ll Love This Recipe

• Perfect way to use leftover holiday ham – This easy ham salad recipe turns extras into something totally new and crave-worthy.
• Easy to make ahead – Hard boiled eggs can be made ahead of time and the salad can be refrigerated for a couple of days.
• Creamy, tangy flavor with just the right crunch – The combination of eggs, pickles, and mustard gives it that classic deli-style taste.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Ingredients for Ham and Egg Salad

• Petit Jean Meats Ham
• Hard boiled eggs
• Mayonnaise
• Yellow mustard
• Bread and butter pickles or dill pickles
• Dried dill
• Granulated garlic
• Kosher salt
• Black pepper
• Hawaiian rolls
• Lettuce
• Red onion

How to Make Ham and Egg Salad Recipe

1. Chop the ingredients – Dice the ham into small pieces. Chop the hard boiled eggs and pickles.

2. Crisp up ham – Place a skillet over medium-high heat. Add ham, stirring occasionally. Cook until ham just starts to crisp. Remove from heat and set aside.

3. Mix the dressing – In a large bowl, stir together pickles, mayonnaise, yellow mustard, dried dill, granulated garlic, salt, and pepper.
4. Combine everything – Add the diced eggs and ham to the bowl. Stir until everything is well coated and creamy.
5. Serve – Spoon onto Hawaiian rolls with lettuce and sliced red onion.

If you’ve got leftover ham sitting in the fridge after a big holiday meal, these brunch sliders are exactly what you need to make next.

This is one of those recipes that doesn’t look fancy but always disappears fast. It’s simple, satisfying and a great way to turn leftovers into something everyone actually gets excited about.

If you try this Ham and Egg Salad Recipe, let me know how it turns out with a comment and star rating below.

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Ham and Egg Salad

Creamy ham and egg salad made with leftover ham, hard boiled eggs, and simple pantry ingredients. Perfect for Easter brunch, easy lunches, or quick sandwiches on soft Hawaiian rolls.

Course Sandwiches

Cuisine American

Keyword egg salad sandwich, ham salad sandwiches, leftover ham recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Calories 216kcal

Author Milisa

Ingredients

• 4 ounces Petit Jean Meats Ham diced
• 8 hard boiled eggs see tips below for easy to peel eggs
• ½ cup bread and butter pickles diced
• ⅓ cup mayonnaise
• 2 tablespoons yellow mustard
• 2 teaspoons dried dill
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 ½ teaspoons black pepper
• 12 Hawaiian Rolls for serving
• 1 cup lettuce for serving
• red onion slices for serving

Instructions

• Place a skillet over medium-high heat. Add diced ham and cook, stirring occasionally just until ham starts to crisp. Remove from heat and set aside.
• Dice hard boiled eggs.
• In a large bowl, combine mayonnaise, mustard, diced pickles, dill, garlic, salt and pepper.
• Fold in chopped eggs and ham.
• Serve on Hawaiian rolls with lettuce and red onion.

Notes

Easy Peel Hard Boiled Eggs: Bring a pot of water to a boil. Add eggs and cook for 12 minutes. Drain eggs and place in a bowl of ice water – about 5 cups of water and 3 cups of ice. Chill eggs for 10 minutes. Drain the water from the eggs and crack on the large end. Peel under cool running water. Rinse eggs and pat dry with paper towels.

Store leftover ham and egg salad in an airtight container in the refrigerator up to 3 days. Stir before serving.

Variations:

Add red pepper flakes for a spicy kick.

Use fresh herbs if you have them. Substitute dill for parsley if desired.

Serve in lettuce cups, on toasted bread, bagels or croissants.

Nutrition

Calories: 216kcal | Carbohydrates: 17g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 529mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 269IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg

More Ham & Egg Recipes to Try

Ham and Egg Bake

Ham and Egg Breakfast Rolls

Ham, Spinach and Mushroom Quiche

Breakfast Sandwiches

The post Ham and Egg Salad appeared first on Miss in the Kitchen.

This easy casserole couldn’t be easier to make and it’s full of delicious flavors. Serve it with Cheesy Hashbrown Casserole or Crispy Hash Browns for a family favorite.

Why You’ll Love This Recipe

• Easy breakfast casserole with crescent rolls that comes together fast with just a few ingredients.
• Perfect make-ahead brunch recipe with ham and eggs for holidays, weekends or busy mornings.
• Hearty, cheesy breakfast bake for a crowd that’s filling, flavorful and always a hit.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Ingredients for Ham and Egg Bake

• Crescent dough
• Eggs
• Salt
• Pepper
• Onion
• Red bell pepper
• Petit Jean sliced ham
• Swiss cheese

How to Make Ham and Egg Bake

1. Press the dough: Unroll the crescent dough and press it evenly into a greased 9 x 13 baking dish, sealing the seams.
2. Add the cheese: Layer Swiss cheese slices over the dough to cover the bottom.
3. Mix the eggs: In a bowl, beat eggs with salt and pepper until well combined. Pour evenly over the cheese.
4. Layer the toppings: Sprinkle chopped onion and half of the red bell peppers over the eggs.
5. Add diced ham, then top with the remaining bell peppers.

Bake: Bake for 35–40 minutes, or until the eggs are set and the top is lightly golden.

Cool and serve: Let cool for a few minutes before slicing and serving. Cut into large slices to serve as an entrée or small squares to serve as a brunch appetizer.

This is one of those breakfasts that just works when you need something dependable without overthinking it. You get a flaky base, savory ham, and a cheesy egg layer all in one pan. It’s simple, dependable, and always disappears fast, whether you’re serving breakfast, brunch or even breakfast-for-dinner.

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Ham and Egg Bake

Course Main Dishes

Cuisine American

Keyword breakfast casserole, brunch casserole, leftover ham

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Calories 271kcal

Author Milisa

Ingredients

• 8 ounce crescent dough
• 8 ounces Petit Jean Sliced Ham diced
• 6 slices Swiss Cheese
• 6 eggs
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• ½ onion diced
• ½ bell pepper diced

Instructions

• Preheat oven to 375°.
• Unroll crescent dough and press into the bottom of a 9 x 13 inch casserole dish. Press seams together.
• Place cheese slices over crescent dough in a single layer.
• Beat eggs in a bowl with salt and pepper.
• Pour over cheese layer.
• Sprinkle onions and half of peppers over the egg mixture.
• Add chopped ham and remaining peppers.
• Bake for 35 – 40 minutes or until eggs are set and crust is golden brown.
• Remove from oven and cut into squares.
• Serve hot or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator up to 2 days. 

Reheat in toaster oven or oven for 3- 5 minutes or until heated through.

Nutrition

Serving: 2g | Calories: 271kcal | Carbohydrates: 13g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 921mg | Potassium: 165mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 1mg

More Brunch Favorites

Hashbrown Breakfast Casserole

Baked Denver Omelet

Ham and Egg Salad

Ham, Mushroom & Spinach Quiche

The post Ham and Egg Bake appeared first on Miss in the Kitchen.

I love how simply this homemade pudding comes together. I’ve made homemade pudding many times but this was the first time making it with sweetened condensed milk. It was just as delicious as my standard recipe that uses butter, sugar and vanilla extract.

Why You’ll Love This Recipe

• Classic recipe, old-fashioned banana pudding made from scratch – This is the kind of creamy banana pudding recipe that tastes just like Grandma’s, rich, smooth and full of real banana flavor.
• Easy homemade pudding with simple steps and no shortcuts – If you’ve been searching for an easy banana pudding recipe without instant pudding mix, this one delivers that thick, silky texture with just a little stovetop time.
• Perfect make-ahead dessert for holidays, potlucks and family gatherings – This no bake dessert chills beautifully and gets even better after a few hours, making it one of the best banana pudding recipes to prep ahead.

Ingredients for Simple Banana Pudding

• Whole Milk
• Sweetened Condensed Milk
• All Purpose Flour
• Ripe Bananas
• Vanilla Wafers or Chessman Cookies (shortbread cookies)
• Sweetened Whipped Cream or Cool Whip – optional for topping

How to Make the Best Banana Pudding Recipe

1. Add milk, sweetened condensed milk and flour to a saucepan and whisk together. 
2. Place over medium heat, whisking constantly until mixture is thickened and just starts to boil. 
3. Remove from heat. 
4. Beat egg yolks in a bowl and temper by adding about a cup of the milk mixture and whisking together. 
5. Pour the egg mixture into the pan and whisk together. Return to the stove and bring mixture back to a low boil. Whisk constantly and cook at a low boil for 2 minutes. 
6. Remove from heat. 

7. Spoon pudding mixture into individual serving dishes about 2 tablespoons. Add a layer of banana slices, pudding and nilla wafers and repeat the layers once more. 

8. Top pudding with whipped cream, a banana slice and a vanilla wafer. 
9. Chill for 3 hours in refrigerator or serve warm if desired. 

Make up to 1 day in advance. Cover with plastic wrap and refrigerate until ready to serve. 

Variations

• You can make this into one large dessert by layering into a large bowl, trifle bowl or deep pie dish. 
• Skip the bananas if you are not a fan.
• Substitute in sliced peaches, strawberries or drained crushed pineapple for bananas.
• Make a meringue to top your pudding with the leftover egg whites. 

This easy banana pudding is one of those desserts you’ll come back to again and again. It’s simple, comforting and full of that classic flavor everyone loves. Whether you’re making it for a weeknight treat or bringing it to a gathering, it’s always a hit and never lasts long.

If you try this Easy Banana Pudding Recipe, please leave a comment and a star rating below to let everyone know how it turned out.

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Easy Banana Pudding

Easy Banana Pudding is so simple to whip up for any occasion. A simple 5 ingredient homemade pudding layered with sliced bananas and vanilla wafers. The classic dessert that everyone loves!

Course Desserts

Cuisine American

Keyword banana pudding parfaits, homemade banana pudding

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 5 servings

Calories 657kcal

Author Milisa

Ingredients

• 2 ½ cups whole milk
• 14 ounce can sweetened condensed milk
• ⅓ cup all purpose flour
• 2 egg yolks
• 2 bananas
• 35 vanilla wafer cookies
• ½ cup whipped topping

Instructions

• In a saucepan, combine milk, sweetened condensed milk and flour. Whisk together until smooth.
• Place over medium heat, whisking continually until thickened and just starts to boil.
• Remove from heat.
• Place egg yolks in a bowl and whisk in about 1 cup of hot filling mixture.
• Mix egg mixture back into filling. Return to medium heat and continue whisking, bringing to a low boil.
• Boil for 2 minutes, whisking continually.
• Remove from heat.
• Spoon about 2 tablespoons of filling into serving dishes. Layer with sliced bananas, filling and vanilla wafers. Repeat layers ending with pudding.
• Top with whipped topping, a slice of banana and a vanilla wafer.
• Refrigerate for 3 hours or until chilled.

Notes

Pudding may be served warm if desired.

Nutrition

Serving: 1g | Calories: 657kcal | Carbohydrates: 102g | Protein: 16g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 123mg | Sodium: 300mg | Fiber: 2g | Sugar: 80g

More No Bake Desserts to Try

No Bake Strawberry Cheesecake

No Bake Lemon Chiffon Cheesecake

Lemon Blueberry Tiramisu

No Bake Blueberry Cheesecake

The post Easy Banana Pudding appeared first on Miss in the Kitchen.

This Italian shrimp pasta is going to be your new favorite dinner! It was a huge hit at our house and it’s delicious enough to serve to company and the perfect dinner when you don’t know what to cook!

Why You’ll Love This Recipe

• Quick garlic shrimp pasta dinner ready in under 30 minutes perfect for busy weeknights.
• Simple pantry ingredients with big flavor thanks to Italian dressing and garlic.
• Light pasta with juicy shrimp that’s not heavy but still totally satisfying.

Ingredients

• Jumbo shrimp
• Italian Dressing – use our homemade dressing with fresh lemon juice or grab your favorite from the grocery store
• Spaghetti – Angel Hair or thin spaghetti
• Olive oil
• Granulated garlic
• Salt
• Pepper
• Parmesan cheese for garnish

1. Marinate the shrimp. Place shrimp in a bowl and toss with Italian dressing. Let sit while you prepare everything else.How to Make Shrimp Spaghetti
2. Cook the pasta. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain and set aside.

3. Cook the shrimp. Heat olive oil in a large skillet over medium heat. Add shrimp with marinade, cooking 2 to 3 minutes per side until pink and opaque. Remove from heat and set aside.

4. Combine with pasta. Add cooked pasta to the pasta pan or skillet and toss with remaining cup of Italian dressing, granulated garlic, salt and pepper until well coated.

Serve. Top with shrimp and freshly grated parmesan cheese. Serve with a side salad and garlic bread.

Tips & Variations

• Use peeled and deveined shrimp to save time.
• Don’t overcook the shrimp or they’ll turn rubbery, pull them off the heat as soon as they turn pink.
• Add a splash of pasta water if needed to loosen the sauce.
• Toss in fresh parsley or basil for extra flavor and color. Add a pinch of red pepper flakes for a spicy kick to this pasta dish.

This Shrimp Spaghetti is one of those family favorite recipes you’ll keep coming back to when you want something fast, flavorful and just a little different from your usual pasta night.

If you try this Shrimp Pasta recipe, leave a comment and start rating below to let me know how it turned out!

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Shrimp Spaghetti

Easy shrimp spaghetti made with juicy shrimp, Italian dressing, and garlic for a quick and flavorful weeknight dinner.

Course Main Dishes

Cuisine Italian

Keyword 30 minute meals, Italian shrimp, shrimp pasta

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 851kcal

Author Milisa

Ingredients

• 1 pound jumbo shrimp thawed, peeled and deveined
• 2 cups Italian Dressing homemade or favorite brand – divided
• 1 pound thin spaghetti
• 2 tablespoons olive oil
• 2 teaspoons granulated garlic
• ½ teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• Parmesan cheese grated, for garnish

Instructions

• Place peeled shrimp in a bowl and toss with 1 cup Italian dressing. Let sit while you prepare everything else.
• Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain and set aside.
• Heat olive oil in a large skillet over medium heat. Add shrimp with marinade, cooking 2 to 3 minutes per side until pink and opaque. Remove from pan and set aside.
• Add cooked spaghetti back to the pasta pan or skillet over medium heat. Toss with remaining 1 cup of Italian dressing, 2 teaspoons garlic, 1/2 teaspoon kosher salt and 1 teaspoon ground pepper.
• Top with shrimp and garnish with grated parmesan.

Notes

Tips & Variations

• Use peeled and deveined shrimp to save time.
• Don’t overcook the shrimp or they’ll turn rubbery, pull them off the heat as soon as they turn pink.
• Add a splash of pasta water if needed to loosen the sauce.
• Toss in fresh parsley or basil for extra flavor and color.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a little olive oil to keep the pasta from drying out.

Nutrition

Calories: 851kcal | Carbohydrates: 101g | Protein: 31g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 2107mg | Potassium: 504mg | Fiber: 4g | Sugar: 16g | Vitamin A: 249IU | Vitamin C: 0.5mg | Calcium: 104mg | Iron: 2mg

More Shrimp Pasta Recipes to Try

Honey Garlic Shrimp Spaghetti

Cajun Steak and Shrimp Alfredo

Creamy Shrimp Pasta

Hoisin Shrimp Stir Fry

The post Shrimp Spaghetti appeared first on Miss in the Kitchen.

Fruit crisps have become one of my favorites for a quick and easy dessert. They are just as delicious as pie but so much easier to make. Blackberry Crisp is a favorite for summer and we make this Easy Apple Crisp all year long.

I have always been a little skeptical about the texture of baked strawberries until my niece made a strawberry crisp for a family bbq. It won me over and I think this strawberry version might be my new favorite.

Ingredients for Strawberry Crisp Recipe

• Fresh Ripe Strawberries – Frozen strawberries can be used but will result in a softer consistency when baked.
• Granulated Sugar – Sweetens the strawberries, skip the sugar if you are using sweetened frozen berries.
• Corn Starch – To thicken the strawberry filling.
• Orange Juice – Balances the sweetness of the strawberries. Lemon juice works well too.
• Old Fashioned Oats – Quick oats can be substituted if that is what you have on hand.
• All Purpose Flour – Binds the crisp topping.
• Brown Sugar – Adds the classic sweet caramel flavor to the crisp topping.
• Sea Salt – or kosher salt.
• Butter – I use salted butter, unsalted works just as well.

Step-By-Step Directions for Homemade Strawberry Crisp

1. Wash strawberries and drain well.

3. Make the crisp topping by combining oats, flour, brown sugar, salt and butter together in a bowl. Mix with a fork or with your finger tips until crumbly. Set aside.

4. Remove tops and slice the strawberries, placing into a casserole dish.
5. Add sugar, cornstarch and orange juice to the strawberries and mix to combine.
6. Sprinkle oat topping mixture over the strawberries.

7. Bake for 30 minutes until strawberry filling is bubbly and crisp topping is golden brown.
8. Remove from oven and cool for 30 minutes before serving.

9. Serve with a scoop of vanilla ice cream if desired.

Recipe Notes

• Storage: Store cooled fruit crisp covered with plastic wrap or in an airtight container in the refrigerator up to 3 days.
• Reheat: Serve at room temperature or reheat in the microwave for about 30 seconds to 1 minute.
• Variations: Use any fresh fruit that you like with this easy crisp dessert recipe. Blueberries, blackberries, apples, peaches and cherries are great options. Add cinnamon to the crumb topping if desired.

More Strawberry Desserts to Try

• Strawberry Slab Pie
• Strawberry Cheesecake
• Strawberry Napoleons
• Strawberry Cake

Fresh Strawberry Crisp is the perfect dessert to make with fresh strawberries and an old fashioned brown sugar and oat topping that is sure to be a crowd favorite.

If you have tried this strawberry crisp recipe, please leave a comment and a star rating below to let us know how it turned out.

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Strawberry Crisp

Easy Strawberry Crisp is a super simple dessert made with fresh strawberries and a brown sugar and oat topping. Perfect for any day of the week and delicious enough for company.

Course Desserts

Cuisine American

Keyword easy desserts, fruit crisp, strawberry desserts

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6 Servings

Calories 413kcal

Author Milisa

Ingredients

• 2 pounds fresh strawberries tops removed and sliced
• ½ cup granulated sugar
• 1 tablespoon corn starch
• 1 tablespoon orange juice or lemon juice
• 1 cup old fashioned oats
• ½ cup all purpose flour
• ½ cup brown sugar
• ½ teaspoon sea salt
• ½ cup butter salted or unsalted
• vanilla ice cream optional for serving

Instructions

• Preheat oven to 350°.
• Place sliced strawberries in a 2.5 quart baking dish or 9 x9 square baking pan.
• Sprinkle granulated sugar, corn starch and orange juice over the berries. Stir to combine.
• In a mixing bowl, combine the oats, flour, brown sugar and salt using a fork or fingertips until mixture is crumbly.
• Sprinkle oat mixture over the strawberries.
• Bake for 30 minutes or until strawberry filling is bubbly and crisp topping is golden brown.
• Remove from oven and cool 30 minutes before serving.

Notes

Store leftover fruit crisp in an airtight container in the refrigerator up to 3 days. 

Reheat in microwave for 30 seconds to 1 minute or serve at room temperature.

Nutrition

Serving: 1g | Calories: 413kcal | Carbohydrates: 65g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 323mg | Potassium: 326mg | Fiber: 5g | Sugar: 42g | Vitamin A: 497IU | Vitamin C: 90mg | Calcium: 53mg | Iron: 2mg

The post Strawberry Crisp appeared first on Miss in the Kitchen.

While enjoying a Chicken Fajita Taco Salad at our favorite Mexican place, I was inspired to make a chicken pot pie with chicken fajita filling. I can’t wait for y’all to try this one! It’s so delicious and something out of the ordinary.

Why You’ll Love This Recipe

• Creamy Tex-Mex chicken pot pie with queso sauce. Tender chicken, peppers and spices are tossed in a creamy salsa verde and white cheese sauce that makes this pot pie extra rich and flavorful.
• A fun twist on classic chicken pot pie. If you’re looking for an easy Tex-Mex dinner idea with chicken and pie crust, this recipe brings the comfort food you love with bold southwest flavors.
• Simple weeknight comfort food recipe. Using cooked chicken keeps this easy chicken pot pie with salsa verde and queso sauce quick to prep and perfect for busy nights.

Ingredients for Tex-Mex Pot Pie

Cooked chicken
Onion
Bell peppers
Olive oil
Butter
Jalapeño
Granulated garlic
Ground cumin
Chili powder
Salsa verde
White Velveeta
Evaporated milk
Salt
Pie crust
Egg white (for brushing crust)

How to Make Tex-Mex Pot Pie

1. In a saucepan over medium heat, melt the butter.
2. Add finely diced jalapeño and 1/2 cup diced and sauté for 2-3 minutes until softened.
3. Stir in salsa verde, white Velveeta, evaporated milk and salt. Whisk continuously until the cheese is completely melted and smooth. Remove from heat and set aside

4. Heat olive oil in a large skillet over medium heat.
5. Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken, cumin and chili powder.
6. Pour the queso over the chicken, peppers and onions. Stir until everything is well combined.

7. Place a pie crust into a pie plate. Spoon filling into pie crust. Add top pie crust over the filling. Trim and crimp the edges as desired and cut a few small slits in the top to vent.
8. Place pot pie on a rimmed baking sheet and bake on the center rack for 45 minutes to one hour until pot pie is golden brown.

9. Allow the pot pie to cool slightly before serving.

Tex-Mex Pot Pie is great with pico de gallo, sour cream and guacamole. Add a side of Mexican Corn for a family-favorite dinner that is sure to break any boring dinner routine.

If you try this Tex-Mex Pot Pie recipe, leave a comment and star rating below and let me know how you liked it.

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Tex-Mex Pot Pie

If you love a cozy pot pie but want something a little more exciting than the classic version, this Tex-Mex Pot Pie is going to be a new favorite. Creamy chicken filling with peppers, spices and white queso sauce is baked under a flaky crust for a hearty dinner that’s packed with bold flavor.

Course Main Dishes

Cuisine American

Keyword chicken casserole, fajita pot pie

Prep Time 5 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 8

Calories 514kcal

Author Milisa

Ingredients

for the white queso sauce

• 1 tablespoon butter
• 1 small jalapeno diced
• ½ cup onion diced
• 2 cloves garlic minced
• ½ cup salsa verde
• 8 ounces white velveeta or American cheese
• 1 cup evaporated milk or heavy whipping cream

for the pot pie

• 2 tablespoons olive oil
• 2 cups onion diced
• 2 cups bell pepper diced
• 3 cups cooked chicken diced (we used grilled chicken thighs)
• 1 teaspoon ground cumin
• ¼ teaspoon kosher salt
• ½ teaspoon chili powder
• 2 pie crusts homemade or store bought
• 1 egg white beaten

Instructions

• Preheat oven to 375°.
• In a saucepan over medium heat, melt the butter.
• Add finely diced jalapeño and 1/2 cup diced and sauté for 2-3 minutes until softened.
• Stir in salsa verde, white Velveeta and evaporated milk. Whisk continuously until the cheese is completely melted and smooth. Remove from heat and set aside
• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken, cumin, chili powder and salt.
• Pour the queso over the chicken, peppers and onions. Stir until everything is well combined.
• Place a pie crust into a pie plate. Spoon filling into pie crust. Add top pie crust over the filling. Trim and crimp the edges as desired and cut a few small slits in the top to vent.
• Brush the top with beaten egg white.
• Place pot pie on a rimmed baking sheet and bake on the center rack for 45 minutes to one hour until pot pie is golden brown.
• Allow the pot pie to cool slightly before serving.

Notes

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

Reheat in the oven at 325°F until warmed through or in a covered skillet over medium heat, stirring occasionally until heated through.

Nutrition

Calories: 514kcal | Carbohydrates: 33g | Protein: 25g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 918mg | Potassium: 495mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1724IU | Vitamin C: 55mg | Calcium: 412mg | Iron: 2mg

More Tex Mex Chicken Dinners

Rolled Chicken Tacos

Chicken Tacos

Creamy Chicken Enchiladas

Doritos Chicken Casserole

The post Tex-Mex Pot Pie appeared first on Miss in the Kitchen.

They are perfect for game day, family gatherings, or a fun weeknight dinner that feels a little special without being complicated.

Why You’ll Love This Recipe

• Crispy chicken fajita egg rolls with sautéed peppers, onions and white queso.
• Easy Tex-Mex appetizer recipe using cooked chicken for quick prep.
• Perfect party food idea for game day, Mexican Fiesta Menu or Cinco de Mayo.

The homemade queso takes these over the top. It melts right into the filling and gives you bold fajita flavor in every bite.

Ingredients for Fajita Egg Rolls

Cooked chicken
Onion
Bell peppers
Olive oil
Butter
Jalapeño
Granulated garlic
Ground cumin
Chili powder
Salsa verde
White Velveeta
Salt
Egg roll wrappers
Oil for frying

How to Make Chicken Fajita Egg Rolls

1. Sauté the Peppers and Onions Heat olive oil in a large skillet over medium heat.
2. Add sliced onion and bell peppers. Cook until tender and slightly caramelized. Stir in the cooked chicken and heat through. Remove from heat and set aside.

3. Make the Queso In a saucepan over medium heat, melt the butter. Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
4. Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth. Remove from heat.

5. Combine the Filling Pour the warm queso over the chicken and pepper mixture. Stir until everything is evenly coated. Let the mixture cool slightly before filling the wrappers.

6. Fill the Egg Roll Wrappers Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon a few tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with a little water. Repeat with remaining wrappers.

7. Fry Until Golden Heat oil in a deep skillet or Dutch oven to 350°F.
8. Fry egg rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crispy.
9. Remove to a paper towel-lined plate to drain.
10. Serve warm with pico de gallo, sour cream or jalapeno ranch.

These Chicken Fajita Egg Rolls are crispy on the outside, creamy and flavorful on the inside, and always the first thing to disappear.

If you try this Chicken Fajita Egg Rolls recipe, leave a comment and star rating below to let me know how your family liked them.

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Chicken Fajita Egg Rolls

Crispy egg rolls stuffed with chicken fajita filling and creamy homemade white queso. A bold and easy Tex-Mex appetizer perfect for parties or dinner.

Course Appetizers

Cuisine American

Keyword Tex Mex Egg Rolls, Tex Mex Party Appetizers

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Calories 263kcal

Author Milisa

Ingredients

• 1 ½ cups cooked chicken diced we used grilled chicken thighs)
• 1 medium onion diced
• 1 bell pepper diced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small jalapeno diced
• ½ cup salsa verde
• 4 ounces salsa verde
• 1 ½ teaaspoons granulated garlic
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon kosher salt
• 4 ounces white Velveeta
• 8 egg roll wrappers
• 3 cups vegetable oil

Instructions

• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken and heat through. Remove from heat and set aside.
• In a small pan over medium heat, melt the butter.
• Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
• Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth.
• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender, remove from heat. Stir in chopped chicken and set aside.
• In a saucepan over medium heat, melt the butter.
• Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
• Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth.
• Pour the warm queso over the chicken and pepper mixture. Stir until everything is evenly coated.
• Let the mixture cool slightly before filling the wrappers.
• Lay an egg roll wrapper on a clean surface in a diamond shape.
• Spoon a few tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with a little water.
• Repeat with remaining wrappers.
• Heat oil in a deep skillet or Dutch oven to 350°F.
• Fry egg rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crispy.
• Remove to a paper towel-lined plate to drain.
• Serve warm with extra salsa verde, sour cream, or your favorite dipping sauce.

Notes

To bake, brush lightly with oil and bake at 400°F for 15 to 18 minutes, turning halfway through.

To air fry, spray lightly with cooking spray and cook at 375°F for 8 to 10 minutes, turning once, until crisp and golden.

Storage and Reheating

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

Reheat in the oven or air fryer to keep them crispy.

Nutrition

Calories: 263kcal | Carbohydrates: 12g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 622mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 892IU | Vitamin C: 23mg | Calcium: 165mg | Iron: 1mg

More Tex-Mex Appetizers to Try

Chipotle Ground Beef Taquitos

Velveeta Cheese Dip

Taco Dip

Fried Jalapenos

The post Chicken Fajita Egg Rolls appeared first on Miss in the Kitchen.

If you have leftover ham, these savory croissant muffins are a must-try. They are quick to make and disappear even faster. If you are a pickle lover, try our Cheesy Ranch Pickle Cruffins.

Why You’ll Love This Recipe

• Quick ham and cheese cruffins with crescent dough that are perfect for busy mornings, lunch or a quick dinner.
• Savory croissant muffins with layers of ham, cheddar and Dijon flavor in every bite.
• Easy make ahead breakfast or brunch recipe that works for holidays, breakfast boards or potlucks.

Ingredients Needed

• Refrigerated crescent dough
• Dijon mustard
• Chopped ham
• Cheddar cheese
• Butter
• Worcestershire sauce
• Everything bagel seasoning
• Non stick cooking spray

How to Make Ham and Cheese Cruffins

1. Preheat the oven to 375° and coat a muffin tin with non stick cooking spray.
2. Unroll each can of crescent dough and press the seams together to form a rectangle.
3. Spread Dijon mustard evenly over the dough. Sprinkle chopped ham and shredded cheddar cheese over the top of each dough rectangle.

4. Starting from the long side, roll each dough tightly into a log. Slice each roll into 6 even pieces.

5. Place each roll into the prepared muffin tin.
6. In a small bowl, mix melted butter, Dijon mustard, Worcestershire sauce and everything bagel seasoning. Brush the mixture generously over each cruffin.

7. Bake for 15 to 17 minutes or until golden brown and cooked through.

These buttery layered ham and cheese cruffins are proof that simple ingredients can turn into something really special for any meal of the day and delicious enough for Easter brunch or any holiday spread.

Have you tried this Ham and Cheese Cruffins recipe? Leave a comment and a star rating to let me know how they turned out in your kitchen.

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Ham and Cheese Cruffins

Ham and Cheese Cruffins are an easy savory breakfast made with crescent dough, Dijon mustard, ham and cheddar cheese baked in a muffin tin for flaky, buttery layers everyone loves.

Course Main Dishes

Cuisine American

Keyword breakfast, brunch, muffins

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Calories 268kcal

Author Milisa

Ingredients

• 2 cans refrigerated crescent dough
• ¼ cup dijon mustard
• 8 ounces chopped ham
• 2 cups cheddar cheese shredded
• non-stick cooking spray

for the topping

• ¼ cup butter melted
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dijon mustard
• 2 tablespoons everything bagel seasoning

Instructions

• Preheat the oven to 375° and coat a muffin tin with non stick cooking spray.
• Unroll each can crescent dough and press the seams together to form a rectangle.
• Spread 2 tablespoons Dijon mustard evenly over each of the dough rectangles. Sprinkle each with half of chopped ham and half of shredded cheddar cheese over the top.
• Starting from the long side, roll each dough tightly into a log. Slice each into 6 even pieces.
• Place each roll into the prepared muffin tin. Press down to fill the muffin cups.
• In a small bowl, mix 1/4 cup melted butter, 1 tablespoon, Dijon mustard, 1 tablespoon Worcestershire sauce and 2 tablespoons of everything bagel seasoning. Brush the mixture generously over each cruffin.
• Bake for 15 to 17 minutes or until golden brown and cooked through. Cool for a few minutes in the pan. Run a sharp knife around the edges to loosen from the pan.
• Serve warm or at room temperature.

Notes

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

Reheat in a 300° oven for about 8 minutes or air fry for a few minutes until warmed through. 

These also freeze well. Cool completely, wrap tightly, and freeze up to 2 months. Reheat straight from frozen in a low oven until hot.

Nutrition

Serving: -1g | Calories: 268kcal | Carbohydrates: 16g | Protein: 9g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 916mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 0.2mg | Calcium: 140mg | Iron: 1mg

More Ham and Cheese Recipes You’ll Love

Ham and Cheese Party Puffs

Ham and Egg Breakfast Rolls

Ham and Cheese Biscuits

Breakfast Sandwiches

The post Ham and Cheese Cruffins appeared first on Miss in the Kitchen.

I’ve been making homemade tartar sauce since I was a teenager working in our family catfish restaurant and this version is our absolute favorite. The best part is that it takes less than five minutes to make!

Why You Will Love this Recipe

• 2 step recipe with simple ingredients that you probably have on hand.
• This sauce is guaranteed to be better than any store-bought version.
• A great compliment to any fish dinner, crab cakes, fried shrimp or your favorite seafood dishes.

Ingredients for Tartar Sauce

• Real Mayonnaise – if you are a fan of Miracle Whip, you can use that.
• Dill Pickle Relish or Sweet Pickle Relish – adds the classic texture and crunch.
• Capers – Find these near the pickles at any grocery store. They add tangy, briny flavor.
• Lemon Juice – use fresh if you can.
• Dried Dill – or fresh dill if you have it, to add the signature flavor to tartar sauce.
• Granulated Garlic – adds depth of flavor and compliments the dill.
• Black Pepper – adds just enough spiciness.
• Worcestershire Sauce – adds savory flavor to balance out the creaminess of the mayo.
• Kosher Salt – for flavor.

How to Make the Best Tartar Sauce

1. In a bowl, add mayonnaise, pickle relish, capers, lemon juice, dill, garlic, salt, pepper and Worcestershire sauce.
2. Whisk together until well combined.
3. Cover and refrigerate until ready to serve.

Easy Variations

• Add any fresh herbs that you have on hand. Fresh parsley, cilantro or thyme would be great additions.
• Capers are optional. They add a salty, briny flavor but can be skipped if you don’t have them on hand.
• If you love horseradish, it can really add a lot of flavor to your tartar sauce.
• Add chopped shallot or green onions for a mild onion kick.
• If you like a spicy kick, you can always stir in a few diced pickled jalapeños.

Serving Suggestions

• Fish Sticks or salmon cakes are a weeknight favorite with the entire family. They are so simple to make at home, quick and easy!
• Serve it as a dip for fries or hush puppies.
• Grilled Fish Tacos are smoky and delicious and can be topped with tartar sauce for extra flavor.
• Fried Fish Sandwich from Foodie Crush – I’m craving it now!
• Stir it into tuna salad for extra tang and more flavor.

Tartar Sauce is so easy to make from scratch. Use the ingredients you have on hand. I recommend refrigerating your tartar sauce for an hour or so to let the flavors really come together. However, if you are in a rush, just mix it up while you are cooking the fish. It will still be delicious.

Have you tried this Tartar Sauce recipe? Leave a comment and a star rating to let others know how it turned out.

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Tartar Sauce

Easy Tartar Sauce is the best addition to any fish dinner. A creamy sauce with capers, pickle relish and herbs. This traditional tartar sauce is so simple to make at home with pantry staples, you'll never have to buy it again. 

Course Condiments

Cuisine American

Keyword homemade tartar sauce, sauce for fish and shrimp, tartar sauce recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16

Calories 100kcal

Author Milisa

Ingredients

• 1 cup mayonnaise
• ¼ cup pickle relish
• 1 tablespoon capers
• 2 teaspoons fresh lemon juice
• 1 teaspoon dried dill
• ½ teaspoon granulated garlic
• ½ teaspoon black pepper
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon kosher salt

Instructions

• Add mayonnaise into a small bowl with pickle relish and capers, lemon juice, dill, garlic, pepper, salt and Worcestershire sauce.
• Whisk until mixed well.
• Store in an airtight container in refrigerator until ready to serve.

Notes

Can be refrigerated for up to two weeks in an airtight container.

Nutrition

Serving: 1g | Calories: 100kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 183mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 20IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg

More Homemade Sauces for Seafood Dishes

Blooming Onion Sauce

Cocktail Sauce

Shrimp Sauce

Horseradish Sauce

The post Tartar Sauce appeared first on Miss in the Kitchen.