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Homemade Chocolate Rolo Cookies

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Rolo Cookies are soft and chewy chocolate cookies stuffed with a Rolo candy. When the cookies bake the Rolo melts and creates a fudgy middle that is filled with a gooey caramel center. They are kind of a “surprise cookie” because they look like a plain chocolate cookie on the outside but they hold delicious treat in the middle!

A hand holding a chocolate rolo cookie that is split in half showing the melted rolo

If you love Rolo candies, you will also want check out this recipe for Rolo Pretzel Turtles. Both the Chocolate Rolo Cookie and the Rolo Turtle make amazing Christmas Cookies!

Ingredients

These Rolo Cookies are made with mostly traditional cookie ingredients. So if you have a well stocked baking cabinet, plus eggs and butter, you can probably make these.

You will just need to get Rolo Candies. More on those below.

  • all purpose flour
  • unsweetened cocoa powder
  • baking soda
  • salt
  • sugar
  • brown sugar
  • butter softened at room temperature
  • vanilla extract
  • eggs
  • Rolo Candies

Rolo Candies

This is a main ingredient, the star of the show! So make sure you get the right thing (see photo below)!

rolo candies, some unwrapped and some still in gold foil

You can find Rolo candies in the candy aisle at your grocery store. When I am making these cookies I find that buying the 10.6 oz bag of Rolos is the best bet. You will have a couple left over, but they make a great after lunch sweet treat!

Kitchen Tip: Unwrap about 36 Rolo candies before you start this recipe (it’s a great job for kids, if you don’t mind them eating a few). Having them unwrapped and ready to go will make quick work of this recipe.

How to Make Rolo Cookies

These Rolo cookies are pretty easy to make. Simply make the dough, stuff each cookie with a Rolo, and bake! Let’s get started:

To get prepped:

  1. Preheat your oven to 375 degrees.
  2. Line one or two baking sheets with parchment paper or a reusable silpat.
  3. Fill a small bowl with ¼ cup sugar to dip the cookies in, set aside.
  4. Unwrap about 34 Rolo Candies and set aside.
  5. Using a fine mesh sieve, sift the flour, cocoa powder, salt and baking soda together. Set aside.

In a stand mixer (or a bowl and a handheld mixer) cream together the softened butter, brown sugar, and white sugar. Mix until it it completely creamy and fluffy, about 4 minutes.

Pro Tip: if your butter is not softened cut it into small ½ inch cubes and let it set in a warm area for about an hour.

Add the vanilla and eggs to the butter mixture. Blend until everything is well combines, about 1 minute.

Add the sifted flour mixture, a little at a time, to the cookie dough. The dough will be thick!

Pro Tip: Sift the flour mixture onto a piece of parchment paper and use it as a slide/tube/funnel to easily pour the dry ingredients into the mixing bowl.

a stand mixer bowl filled with chocolate cookie dough

Using a tablespoon scoop out a generous tablespoon of dough. Place it in the palm of your hand and press one Rolo in the middle of the cookie. Then form the dough around the candy, covering it completely.

Roll the cookie in the sugar bowl to coat completely and place on the parchment-lined baking sheets.

a generous tablespoon of chocolate cookie dough in a hand with a rolo in the center
cookie dough with rolo
rolling a rolo in the center of the chocolate cookie dough
dough rolled around candy
warm rolo cookie on a baking sheet that is smashed showing the rolo center
soft, fudgy and gooey after baking

Your bake time will vary per your cookie sheet:

  • Dark colored cookie sheet – approx 10 minutes.
  • Light colored cookie sheet – approx 11-12 minutes.

At the end, if you like a sweet and salty treat, you can sprinkle a little flaky sea salt over top!

rolo cookie split in half

Storing

Keep your Chocolate Rolo Cookies in an airtight container, at room temp, for up to 5 days. They will be softest in the first couple days.

Freezing

You can absolutely freeze your Rolo Cookie dough or the baked cookies!

Make the dough completely and roll into balls filled with the Rolo candies.

Do not roll in the sugar, wait and do that before you bake the cookies. Freeze the dough balls in an airtight/ freezer safe container for up to 3 months.

When it is time to bake, make sure to bake from frozen! Roll the dough balls in white sugar and bake at 375 for 10-12 minutes. They may need a minute longer since they were frozen.

stack of chocolate cookies with rolos around on the table

Freeze BAKED Rolo Cookies

You can also freeze the baked cookies. Let them cool completely at room temp. Then wrap them in an airtight/freezer safe container and keep them in the freezer for up to 3 months!

Bring to room temp and enjoy. Or warm for 30 seconds in the microwave for a warm cookie treat!

More Homemade Cookies

If you are always looking for easy & delicious cookie recipes, here are a few to check out on Mom’s Dinner:

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
Chocolate Rolo Cookie cut in half showing the chocolate caramel center

Homemade Chocolate Rolo Cookies Recipe

Rolo Cookies are soft and chewy chocolate cookie that are stuffed with a Rolo Candy. When they bake the Rolo melts making a fudgy chocolate center with melted caramel.
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 36 cookies
Calories: 155kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 2 ½ cups all purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter - softened
  • 2 teaspoon vanilla
  • 2 large eggs
  • Rolo candies - The 10.6 oz bag is the best buy for these cookies
  • ¼ cup sugar - for rolling the cookies

Optional Garnish

Instructions
 

Prep

  • Preheat the oven to 375°. Line one or two cookie sheets with parchment paper or reusable silpats.
    Pour ¼ cup sugar in a small bowl – set aside.
    Unwrap about 30 Rolo candies.
  • Sift together the flour, unsweetened cocoa powder, salt, and baking soda.
    Pro Tip: sift onto a large piece of parchment paper. Then pick it up two sides, like a tube, so you can easily slide the ingredients into the mixing bowl.
    2 ½ cups all purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ¼ teaspoon salt

Chocolate Cookie Dough

  • In a stand mixer with the paddle attachment (or a bowl with a hand mixer) cream together the 1 cup softened butter, 1 cup brown sugar, 1 cup white sugar, until it is creamy and fluffy, about 4 minutes.
  • Add the 2 teaspoon vanilla and 2 eggs to the butter mixture, mix together until it is well combined, about 1 minute.
  • Add the sifted flour/cocoa mixture to the butter mixture, in batches. Only beat until it is combined.
  • Using a tablespoon scoop out a generous tablespoon of cookie dough and place it in the palm of your hand. Press one Rolo into the center of the dough.
    Form the dough around the Rolo, covering it completely.
  • Roll the cookie in the sugar, covering all sides. Place on the cookie sheet.

Baking

  • Bake the cookies 9-12 minutes. Time will depend on your cookie sheet:
    Dark colored cookie sheets – 9-10 minutes
    Light colored cookie sheets – 11-12 minutes.
  • Pro Tip: if cooking in batches, place the cookie dough in the fridge while each batch bakes.
  • If you like a sweet and salty cookie, right when the cookies come out of the oven you can sprinkle a little flaky sea salt over top!
  • Let the cookies cool for a few minutes and then enjoy!

Freezing

  • See Notes.

Recipe Tips and Notes:

STORING COOKIES: You can store your leftover Rolo cookies at room temp in an airtight container for up to 5 days. They will be softest the first couple days!
FREEZING ROLO COOKIES: You can freeze your Rolo Cookies or cookie dough!
  • Baked Cookies – cool completely and then place in an airtight & freezer safe container. Freeze for up to 3 months.
  • Cookie Dough – Prepare the cookies completely but do not roll in the sugar. Place in an airtight & freezer safe container and keep frozen for up to 3 months. When you are ready to bake them, bake from frozen- roll in sugar and bake for 11-12 minutes. May need a minute or two longer since they were frozen.
EXTRA ROLOS: make these Rolo turtle cookies!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1cookie | Calories: 155kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 93mg | Potassium: 50mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Calcium: 12mg | Iron: 1mg

Creamy Instant Pot Wild Rice Soup

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Creamy, flavorful and best of all EASY to make, this Instant Pot Wild Rice Soup is a great recipe to make in your Electric Pressure Cooker! It is full of veggies, a wild rice blend, and white cheddar cheese. This is the best wild rice soup recipe for cold nights!

Bowl of Creamy Instant Pot wild rice soup

Don’t have an Instant Pot? That is ok, I have included stove top instructions in the recipe card as well!

[feast_advanced_jump_to]

Notes On Wild Rice Blend

In this recipe I use a wild rice blend, which is not true wild rice. Real wild rice that is harvested in the wild in lakes and rivers of Minnesota and Canada can actually be hard to find and is very expensive.

For these reasons, and ease of cooking, this recipe calls for a wild rice blend which is a mix of white rice, brown rice, red rice, and wild rice. Rice Select is a great brand that is readily available in most stores and on Amazon. See photo below:

a container of wild rice blend

If you choose to use true wild rice you will need to adjust the cooking time to 45 minutes. I have noted that in the recipe card “notes” below.

How to Make Instant Pot Wild Rice Soup

This is what they call a “dump and cook” recipe; the ingredients are poured into the instant pot, cooked. Then you add the final ingredients and stir. Dinner is ready.

Below are the basic steps to make Instant Pot Wild Rice Soup, for more detailed instructions, pop down to the recipe card:

an instant pot with wild rice soup ingredients inside

Step 1

Pour the chicken broth, rice, carrots, celery, onions, garlic, and salt into the Instant Pot. Pop the lid on and set it to cook on rice mode for 12 minutes.

Instant Pot full of creamy wild rice soup

Step 2

Do a quick release of pressure. Fluff the rice and veggies with a fork. Stir in the milk, potato soup, and white cheddar cheese. Until the cheese is melted.

Creamy wild rice soup in a bowl with spoons to the side

Step 3

Give it a taste for seasoning and serve it up!

More Instant Pot Soup Recipes

If you love cooking in your Instant Pot and are always on the lookout for new soup recipes, here are a few for you to check out after you make this Instant Pot Wild Rice Soup recipe:

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
Creamy wild rice soup in a bowl with spoons to the side

Creamy Instant Pot Wild Rice Soup Recipe

Instant Pot Wild Rice Soup is a comforting Instant Pot Soup recipe that comes together quickly. Whole milk and white cheddar cheese are added at the end to make this a creamy soup!
Instant Pot and Stove Top instructions included
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5 people
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

Instant Pot Instructions

  • Into the Instant Pot – onion, carrots, celery, garlic, wild rice, chicken base, kosher salt and chicken stock.
    Make sure all the rice is touching or covered by the broth.
    2 cup chicken stock or broth, 1 cup wild rice blend, 1 medium yellow onion, 1 cup carrots, 1 cup celery, 3 garlic cloves, 1 teaspoon kosher salt, 2 teaspoon chicken base
  • Pop the lid on, lock the pressure vent to seal and set to cook on rice mode (or pressure mode, normal heat/high pressure) for 12 minutes.
  • Do a quick release of pressure.
  • Lightly fluff the rice with a fork.
  • Stir in the milk, potato soup, and cheese. Stir until the cheese is completely melted into the soup.
    Note- if you need to add more heat to melt the cheese you can turn on the low saute function (press the saute button a few times until it reads low on the display panel)
    3 cups whole milk, 10.5 oz can – cream of potato soup, 8 oz block of white cheddar

Stove Top Instructions

  • Note: you will also need 1 tablespoon olive oil if you make this on the stove top.
  • With a large pot over medium high heat, add 1 tablespoon olive oil to the pot and saute the onions. celery, carrots, and garlic for about 10 minutes until they begin to soften.
  • Stir in the 1 cup wild rice blend, chicken base, and 1 teaspoon salt.
  • Pour in the 2 cups chicken broth. Bring the pot to a boil.
    Reduce the heat to low and pop the lid on the pot. Cook for 15-18 minutes until the rice is cooked through.
    (double check the rice cook time on your package of wild rice blend, adjust as needed)
  • Fluff the cooked rice and veggies with a fork.
    Bring the heat up to medium-low and whisk in the milk, potato soup, and shredded cheese.

Recipe Tips and Notes:

Real Wild Rice:
Note that this recipe calls for and is timed using wild rice blend, which does not cook as long as real wild rice. 
If you choose to use real wild rice you will need to increase the cook time to 45 minutes, with a quick release.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1.25cups

Beef Stew with Red Wine

by 40 Comments

Beef Stew with Red Wine is a slow simmered stew that has tender chunks of beef and vegetables in a savory red wine and beef sauce. This recipe calls for an entire 750 ml bottle of red wine that cooks down and concentrates into the most delicious flavor!

A large pot of beef stew made with red wine.

This beef stew recipe is written for 2 hours on your stove top, however I have also included instructions for making it a little quicker in your Instant Pot!

I know not everyone loves wine in their food, so if that is you check out one of these; Instant Pot Beef Stew, Dutch Oven Beef Stew and Instant Pot Beef & Barley.

BUT, if you do love cooking with wine, check out my recipes for Goat Cheese Chicken or Instant Pot Risotto!

Red Wine

Now is not the time to grab a bottle of 2 buck chuck, but you also don’t need a $50 bottle of wine for this beef stew recipe. The flavor of the red wine will be concentrated so you want something that you would enjoy drinking.

I like to choose something in the $8-10 range.

one bowl of red wine beef stew garnished with parsley

You also don’t want a delicate wine like Pinot Noir for this stew. Grab a bottle of hearty red wine; cabernet, merlot, zinfandel, shiraz, or malbec work great!

Stew Meat

This recipe calls for stew meat, which is a cheap cut of beef, generally chuck or round, that is cut into 1 or 2 inch cubes. Stew meat is super tough meat that requires low and slow cooking to become it’s best.

After the 2 hour cook time of this recipe the beef stew meat becomes fall apart tender and super flavorful!

How to Make Beef Stew with Red Wine

For this Red Wine Beef Stew recipe you will want to use a dutch oven or similar heavy duty pot that has a tight fitting lid. If you are planning on making it in your Instant Pot, refer to the recipe card below for instructions.

Start by making sure your beef stew meat is cut into 1 inch chunks.

Mix together the ¾ cup all purpose flour, 1 teaspoon salt, and ½ teaspoon black pepper. Toss the beef chunks in the flour so they are coated on all sides. Set aside.

Stew meat coated with flour

Heat the 2 tablespoon olive oil in the dutch oven or large pot, over medium heat. Brown the floured beef, in batches to not overcrowd the pot. Remove each batch to a plate.

In the now empty pot add 1 tablespoon of olive oil and 1 chopped onion and 4 chopped garlic cloves. Stir them constantly so they do not burn for 1-2 minutes.

Deglaze the pot with 3 cups of red wine, scraping up all the browned bits from the bottom. Stir in 2 tablespoon worcestershire sauce, 1 tablespoon beef base, 1 tablespoon + 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon pepper, 1 bay leaf, and the browned beef. Let that simmer together for 5 minutes.

Dutch oven with red wine, beef broth, potatoes, celery and carrots

Stir in 2 cups beef broth, 2 ½ cups carrots, 1 ½ cups celery, 3 cups peeled and cubed russet potatoes.

Bring the pot to a boil. Then lower the heat to low and cover. Cook the stew, occasionally stirring, for 2 hours.

How to Thicken Red Wine Beef Stew

Once the stew is cooked the broth will still be pretty thin. You want to make it a silky thick gravy for your stew.

You are going to make a cornstarch slurry which is a mixture of cornstarch and cold liquid used as a thickening agent.

Mix together the remaining wine, about ¼ cup, with 3 tablespoon of cornstarch. Stir it until the cornstarch is completely incorporated into the wine. Stir it into the stew and bring the pot back up to a simmer over medium heat.

How to Serve Beef Stew with Wine

Once the Red Wine Beef Stew is thickened how you like it, turn the pot off and remove the bay leaf.

a large pot of red wine beef stew ready to serve

Let the stew cool for 5-10 minutes and then serve! It goes great with warm crusty bread and a glass of red wine.

How to Make Beef Stew with Red Wine Ahead of Time

You can absolutely make this Beef Stew with Red Wine ahead and reheat when you are ready to eat.

Make the recipe completely and let it cool before storing it in the fridge. Refrigerate for up to 4 days.

Beef Stew with red wine served with crusty bread

To reheat simply place on the stovetop over medium low heat and let it warm through for about 20 minutes, stirring it occasionally.

Red Wine Beef Stew FAQS

Is there a substitute for Red Wine?

If you don’t want to use red wine you can sub in more beef broth. Instead of the wine add 3 cups of beef broth. However note that it will not have the same flavor as when you use 750ml bottle of red wine.

More Recipes Using Stew Meat

Because it is so economical I love using stew meat. When cooked correctly is is fall apart tender! Here are some more recipes to check out when purchasing stew meat:

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a large pot of red wine beef stew ready to serve

Red Wine Beef Stew

Beef Stew with Red Wine is a delicious and savory beef stew that is made with an entire 750 ml bottle of red wine, stew meat, and hearty vegetables. This makes an amazing dinner when served with warm crusty bread.
This can be made on the stove top or in your Instant Pot/Electric Pressure Cooker!
LISTEN THE AUDIO RECIPE WITH THE PLAYER BELOW.
5 from 28 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 30 minutes
Servings: 6 people
Calories: 567kcal
Author: Susie Weinrich

Equipment

Ingredients

Beef

Stew Assembly

Thickening slurry

Instructions
 

  • Mix together ¾ cup flour with 1 teaspoon salt and ½ teaspoon pepper. Toss the 2lbs. beef chunks in the flour until it is completely coated. Set aside.
    ¾ cup all purpose flour, 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 lbs beef stew meat
  • In a Dutch oven, cast iron pot, or sturdy pot with a tight fitting lid, warm 2 tablespoon oil over medium heat. Brown all the beef, working in batches to not over crowd the pot. Set the browned pieces on a plate to the side.
  • In the now empty pot, sauté the yellow onion and garlic cloves for 1-2 minutes, stirring constantly so they don't burn.
    1 yellow onion, 4 garlic cloves
  • Deglaze the pot with 3 cups of red wine (don't use the whole bottle yet, you will need the remaining red wine to thicken the stew at the end), scraping up all the browned bits at the bottom of the pot.
    750 ml bottle red wine
  • Stir in the Worcestershire sauce, beef base, sugar, kosher salt, black pepper, 1 bay leaf, and the browned beef with juices. Let that simmer together for 5 minutes.
    2 tablespoon Worcestershire sauce, 1 tablespoon beef base, 1 tablespoon + 1 teaspoon sugar, 1 teaspoon kosher salt, 1 bay leaf, ½ teaspoon pepper
  • Add the beef broth, carrots, celery, and potatoes.
    2 cups beef broth, 2 ½ cups carrots, 1 ½ cups celery, 3 cups russet potatoes, peeled
  • Bring the pot to a boil, then lower the heat to low and pop the lid on. Cook for 2 hours, stirring occasionally.
  • At the end of 2 hours the broth will still be pretty thin. Mix together a cornstarch slurry by stirring the remaining red wine and 3 tablespoon of cornstarch together.
    (note if you didn't save the wine, just use ¼ cup water)
    Stir it into the stew and bring it to a simmer over medium heat until it is thickened, about 4-5 minutes.
    3 tablespoon cornstarch
  • Let the stew cool and then serve! It goes great with warm crusty bread.

INSTANT POT INSTRUCTIONS

  • Start with your pot on normal saute mode, add 2 tablespoon of olive oil. Brown the floured beef in batches, setting the browned pieces on a plate. Set aside.
  • Add 1 tablespoon olive oil and stir in the chopped onion and 4 chopped garlic cloves. Saute for 1-2 minutes, stirring so they don't burn.
  • DEGLAZE THE POT COMPLETELY!!! Pour 3 cups of red wine into the pot and scrape up ALL the browned bits from the bottom.
    Do not skip this step. It will prevent you from getting a burn warning when you cook the stew.
  • Stir in the 2 tablespoon worcestershire sauce, 1 tablespoon beef base, 1 tablespoon + 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon black pepper, 1 bay leaf, and the browned beef with juices. Let that simmer together for 5 minutes.
  • Turn the saute mode off. Add the 2 cups beef broth, 2 ½ cups carrots, 1 ½ cups celery, and 3 cups potatoes.
  • Pop the lid on the pot and lock the pressure valve to seal. Set to cook for 25 minutes on meat/stew mode (high pressure).
  • Do a 5 minute natural release, then quick release the remaining pressure.
  • Turn the pot on to normal saute mode.
    Mix a slurry with the remaining wine (about ¼ cup) and 3 tablespoon cornstarch.
    Pour into the stew and allow it to simmer and thicken for about 4-5 minutes.
  • Turn off saute mode, cool the stew for about 10 minutes, and serve!

Recipe Tips and Notes:

Red Wine: for this beef stew recipe you will want to choose a red wine that you like to drink. This is not the time to buy the $3 bottle of wine. The flavor will concentrate in the stew as it cooks down. Buy a hearty red wine like a cabernet, zinfandel, shiraz, or malbec.
 
Storing and Reheating:
Store any leftover Beef Stew with Red Wine in the fridge in an airtight container for up to 4 days. 
Reheat the stew in the microwave or on the stove top. 
Microwave: reheat each portion for 1 minutes, give it a stir and then microwave for an additional 1 minute.
Stove Top: Place the stew in a pot over medium heat and bring to a simmer to heat through, about 5 minutes. Serve! 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 567kcal | Carbohydrates: 44g | Protein: 39g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 1093mg | Potassium: 1371mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9034IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 6mg

BBQ Chicken Sliders

by 1 Comment

BBQ Chicken Sliders are smaller sandwiches that are filled with delicious pulled chicken smothered in BBQ sauce, topped with red onions, provolone cheese, and cilantro. They are just the right size for an appetizer buffet or game day party. Or they make an excellent dinner when paired with a side dish.

BBQ chicken Sliders on a table with beer and chips

This is not a delicate sandwich, it is a hearty chicken slider filled to the brim with BBQ Chicken and toppings. If you are feeding a crowd this is a great go-to easy sandwich to prepare!

Another great slider to check out are these meatloaf sliders! It is the perfect beef alternative to these chicken sliders.

Rinsing Your Raw Onions

This recipe calls for rinsing the red onions. This is a great kitchen tip! If you have a recipe that calls for raw onions, like broccoli bacon salad, give them a quick rinse with cool water. Or you can pop them in a bowl of cool water and let them sit for a few minutes while you prep the other ingredients.

It rinses away the enzyme that makes you taste onions in your mouth all day long. All you are left with is the delicious onion flavor that doesn’t overpower the sandwich.

Pulled or Shredded Chicken

This slider recipe calls for pulled or shredded chicken. One of the easiest ways to get this done is purchase a rotisserie chicken and shred the two breasts. You could also make this Instant Pot BBQ Pulled Chicken, All Purpose Instant Pot Shredded Chicken, or Instant Pot Rotisserie Chicken.

Another option would be to make poached chicken.

Shredding Shortcut

Any way you choose to cook your chicken, the easiest way to shred/pull the chicken is by using a stand mixer with the paddle attachment. Note: make sure your chicken is warm if you use this method! Watch the video below to see how easy it is:

[mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”true” jsonLd=”true” key=”r6bqxmrjupjczsxeelc5″ sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/video/upload/r6bqxmrjupjczsxeelc5.jpg” title=”How to Shred Chicken” volume=”70″]

How to Make BBQ Chicken Sliders

Preheat the oven to 350 degrees.

Start with a 12 count package of buns or slider buns. I like to use the Kings Hawaiian Savory Butter Rolls. Do not separate the buns, keep them all intact.

Using a serrated knife remove the top of the buns from the bottom by cutting through the buns horizontally.

slider buns cut, top from bottom

Place the bottom buns in a 9×13 casserole pan. Top the buns with all the chicken, spreading it all the way to the edges.

bbq chicken on top of slider buns

Top the chicken with a layer of onion that have been rinsed or soaked and then patted dry on a paper towel.

Layer 6 slices of provolone cheese over the chicken & onions.

Finish with a layer of cilantro.

Provolone cheese on top of the slider sandwiches
cilantro on top of the provolone cheese

Pop the top of the buns on the sliders. Cover the pan with foil and place in the oven for 15 minutes.

Meanwhile melt together 2 tablespoon of salted butter with 1 minced garlic clove and 1 tablespoon parsley.

Remove the foil from the slider pan. Brush the top buns with all the butter, garlic, and parsley mixture.

brushing bbq chicken sliders with butter and garlic

Pop it back in the oven for an additional 5 minutes.

Time to eat!!

one bbq chicken slider pulled away from the plate

Game Day Food

This BBQ Chicken Slider recipe makes the perfect addition to a game-day buffet. Here are some other easy recipes to add:

Listen To This Recipe!

You can also listen to this full recipe on my podcast, Let’s Make Dinner! I share the full recipe, tips and tricks and serving ideas.

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
BBQ Chicken Slider Sandwiches on a black slate board

BBQ Chicken Sliders Recipe + Video

Delicious BBQ Chicken Slider recipe that is filled with shredded BBQ chicken, red onions, provolone cheese and cilantro. This chicken slider makes great game day food or simple dinner!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 sliders
Author: Susie Weinrich

Ingredients

  • 12 count small buns or slider buns - I use King's Hawaiian Savory Butter Rolls
  • 2.5-3 cups shredded or pulled chicken
  • 1 cup BBQ sauce - use your favorite brand
  • ½ small red onion - sliced
  • 6 slices provolone cheese
  • ⅓ cup fresh cilantro

Topping

  • 2 tablespoon salted butter
  • 1 large garlic clove - minced
  • 1 tablespoon parsley

Instructions
 

  • Preheat the oven to 350°
  • Slice the onions and rinse with cold water or place in a bowl of cool water for a few minutes. Lay on a paper towel to dry the onions.
    kitchen tip: this helps rinse away the enzyme that keeps you tasting raw onions 2 hours after you ate them!
  • Slice the buns in half horizontally, separating the bun tops from the bun bottoms. Keep the buns intact instead of splitting them into individual buns.
    Set the bottom buns in a 9×13 casserole pan (glass if you have it).
    12 count small buns or slider buns
    Kings Hawaiian buns cut in half horizontally
  • In a bowl mix the 2.5 – 3 cups shredded chicken with 1 cup BBQ sauce.
    2.5-3 cups shredded or pulled chicken, 1 cup BBQ sauce
  • Top the bottom buns with all the chicken- spreading it all the way to the edges.
    BBQ Chicken on top of slider buns
  • Add the red onions, provolone cheese, and cilantro on top of the chicken.
    Place the top buns on the sliders. Cover the pan with foil and bake for 15 minutes.
    ½ small red onion, 6 slices provolone cheese, ⅓ cup fresh cilantro
  • Meanwhile, in the microwave melt the butter, garlic, and parsley together.
    2 tablespoon salted butter, 1 large garlic clove, 1 tablespoon parsley
  • Remove the chicken sliders from the oven, remove the foil and brush the top buns with the butter mixture.
  • Place back in the oven for 5 minutes.
  • Time to eat! Slice or pull the sliders apart to serve.

Recipe Tips and Notes:

Storing & Reheating:
If you have leftover sliders simply store them in the refrigerator in an airtight container for up to 3 days. 
They reheat perfectly in the microwave! Just pop one or two in the microwave for 20-30 seconds. 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 2sliders

Homemade Cheesy Rice

by 1 Comment

Cheesy Rice is a wonderful side dish for any dinner. It goes great with chicken, ribs, or a roast! This is an easy Cheesy Rice side dish recipe because you do not have to bake it. It is made completely on the stove top.

cheesy rice in a grey bowl topped with parsley

Rice is mixed with sauteed onions and celery and then coated in a deliciously tangy cheese sauce. The sauce is made with greek yogurt (making it a little healthier), mayonnaise, milk, shredded cheddar cheese, and garlic powder. No “cream-of-soup” here.

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Cheese Rice Recipe ingredients

  • Rice – this recipe was tested with long grain white rice. However it will work with any type of rice that you want to use (brown, basmati, jasmine) Just make sure you follow the cooking instructions on the package of the rice you use.
    In any rice recipes I recommend rinsing your rice before cooking to remove the starch, giving you fluffier rice. In this dish there is no need to rinse your rice. Since this cheesy rice recipe is supposed to be creamy, the extra starch is a good thing!
  • Onions and Celery – a yellow onion is perfect for this recipe. The onion and celery create a perfect flavor base for the cheesy rice.
  • Chicken Broth – using chicken broth to cook the rice just makes the dish a little more flavorful. You can absolutely use water in it’s place.
  • Shredded Cheddar Cheese – it IS a cheesy rice after all! If you shred your own cheese from a block you will have a creamier, meltier cheese!
  • Greek Yogurt & Mayo – You can sub in sour cream for the plain Greek Yogurt, either will work. A combo of the Greek Yogurt and Mayo create a perfect balance of flavor.
  • Milk – any milk will work (1%. 2%, whole, half and half). It thins the sauce perfectly so it can coat the rice without being overly thick.
  • Garlic Powder – flavor!

Rice Type

You can make this Cheesy Rice recipe with any type of rice that you prefer. I have written the recipe for long grain white rice. If you choose to use something like brown rice or basmati rice, simply follow the cooking times on the package.

cheese rice on a fork

Rinsing your Rice

In this dish there is no need to rinse your rice. The purpose of rinsing rice is to remove some of the starch dust that makes rice “creamy” instead of separate/individual grains. Since this cheesy rice recipe is supposed to be creamy, the extra starch is a good thing!

How to Make Cheesy Rice (stove top)

sauce pot with celery onions and rice inside

Step 1

In your sauce pot sauté the onions and celery until soft. Stir in the rice and chicken broth. Bring it to a boil. Then lower the heat, pop the lid on. Cook per package instructions.

cheese sauce in a glass bowl

Step 2

While the rice cooks whisk together the cheese, Greek yogurt, mayonnaise, milk and garlic powder.

cheese sauce being poured over the rice

Step 3

When the rice is done fluff it with a fork, then pour the cheese sauce over top and stir to coat the rice. The heat of the rice should melt the cheese.

cheese rice in a bowl topped with parsley

Step 4

Serve hot!

Simple Cheesy Rice Recipe variations

Keto Cheesy Rice

If you are following a Keto diet you can sub out the rice for cauliflower rice. Warm it through if you are using frozen cauliflower rice and then add the cheese sauce to the warm “rice”.

Cauliflower Florets in a white bowl

If you are using fresh cauliflower rice, start by sauteing the onions and celery, then saute the cauliflower rice (3 cups) until it is al dente. Remove from the heat and stir in the cheese sauce.

Instant Pot Cheesy Rice

You can absolutely make this rice dish in your Instant Pot. You will just need to adjust the rice to liquid ratio to 1 cup white rice and 1 ½ cups chicken broth.

6 quart Duo Plus 9-in-1 Instant Pot

Saute the onions and celery in the oil for about 5 minutes. Turn off the saute mode. Add 1 cup rice and 1 ½ cups chicken broth to the pot. Pop the lid on and set it to cook on Rice mode for 12 minutes. Then do a quick release.

Make the cheese sauce and pour over the rice. Stir to combine!

Using Frozen Rice

Frozen rice can be a real time saver!! If you use frozen rice simply warm 3 cups of rice in the microwave, per the package instructions.

In a skillet saute the onions and celery until they are totally softened, about 10 minutes. Remove from the heat and stir in the warmed rice.

Prepare the cheese sauce and pour over the rice.

cheesy rice in a grey bowl topped with parsley

How to store leftover Homemade Cheesy Rice

Store your leftover cheesy rice in the fridge, in an airtight container for up to 5 days. It will thicken when it cools in the fridge. To reconstitute when warming add a little broth or milk and stir to combine.

I wouldn’t recommend freezing this rice because of it’s cheese and milk content.

What to serve with this Cheesy Rice Recipe

This is a great side dish to serve instead of potatoes or a casserole. it is family friendly and a crowd pleaser! Here are some great entrees to serve with the Cheesy Rice:

Close up of cheesy rice on a fork resting in the bowl.

Creamy Cheesy Rice Recipe

Cheesy Rice is a delicious side dish that is perfect for any meal! It is cheesy, creamy and a little tangy. This cheesy rice recipe is made a little healthier with the use of plain Greek yogurt.
Instructions available for stove top, Instant Pot, frozen rice or cauliflower rice!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5 people
Calories: 357kcal
Author: Susie Weinrich

Ingredients

  • 1 tablespoon olive oil
  • ½ cup yellow onions - chopped
  • ½ cup celery - chopped (about 2 stalks)
  • ½ teaspoon kosher salt
  • 1 cups white long grain rice - can use other rice types, just cook according to package instructions
  • 2 cups chicken broth
  • ½ cup shredded cheddar cheese
  • ¼ cup plain greek yogurt - can sub sour cream
  • ¼ cup mayonnaise
  • ¼ cup milk
  • ¼ teaspoon garlic powder

Optional add ins:

  • 8 oz can water chestnuts - drained and chopped
  • 6.5 oz can mushrooms - drained and chopped

Instructions
 

STOVE TOP INSTRUCTIONS

  • In a saucepan saute the onions, celery and ½ teaspoon salt in 1 tablespoon oil until soft, about 5 minutes.
    Note: Make sure you use a pot that has a tight fitting lid to cook the rice correctly.
    1 tablespoon olive oil, ½ cup yellow onions, ½ cup celery, ½ teaspoon kosher salt
  • Stir in the 1 cup rice and pour in the 2 cups chicken broth. Bring the pot to a boil.
    1 cups white long grain rice, 2 cups chicken broth
  • Reduce the heat to low and cover. Cook according to package instructions.
  • While the rice cooks whisk together the greek yogurt, mayonnaise, milk, cheese, and garlic powder. Set aside.
    ½ cup shredded cheddar cheese, ¼ cup plain greek yogurt, ¼ cup mayonnaise, ¼ cup milk, ¼ teaspoon garlic powder
  • Fluff the rice with a fork.
    Optional: Stir in the chopped mushrooms and chopped water chestnuts.
  • Pour the cheese sauce over the rice and stir to coat. The rice should be hot enough to melt the cheese.
  • Serve as a delicious side dish!

INSTANT POT INSTRUCTIONS

  • On saute mode soften the onions, celery, and salt in the olive oil for 5 minutes, stirring occasionally.
    Turn off saute mode.
  • Stir in the chicken broth and rice. NOTE DIFFERENT AMOUNTS – 1 cup white rice and 1 ½ cups chicken broth.
    Set to cook on rice mode for 12 minutes.
  • Do a quick release of pressure.
  • Optional: Stir in the mushrooms, water chestnuts.
  • Whisk together the mayo, yogurt, milk, cheese, and garlic powder.
    Pour over the rice and stir to combine.
  • Serve as a great side dish!

FROZEN RICE INSTRUCTIONS

  • In a skillet saute the onions and celery in 1 tablespoon of oil until they are completely softened, about 10 minutes. Remove from the heat.
  • Warm 3 cups of frozen rice in the microwave, per package instructions. Then add to the celery and onion mixture.
  • Prepare the cheese sauce by mixing together the milk, cheese, yogurt, garlic powder and mayo. Pour over the rice and stir to coat.
  • Serve!

Recipe Tips and Notes:

Can also use cauliflower rice:
 If using a frozen cauliflower rice, use 3 cups and follow the instructions for Frozen Rice.
If using refrigerated cauliflower rice warm it in the skillet with the onions and celery- then follow the Frozen Rice instructions above.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 357kcal | Carbohydrates: 44g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 908mg | Potassium: 271mg | Fiber: 4g | Sugar: 5g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg

Instant Pot Pork Roast with Vegetables & Gravy

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Instant Pot Pork Roast is tender cooked pork shoulder (or pork butt) that is served with perfectly cooked vegetables and dressed with the most flavorful gravy- all made in your Instant Pot! The pork is so good it falls apart when you bite into it! This Instant Pot pork recipe makes an amazing family dinner.

pork roast slice on a plate with gravy being poured over top

If you love this Instant Pot Pork Roast, the next recipe you have to try is Instant Pot Beef Pot Roast, and then Instant Pot Boneless Pork Ribs! They are fall apart tender too and finger licking good!

If you don’t have an Instant Pot you can also make an amazing Pork Shoulder Roast in the oven.

What is Pork “Roast”

A pork roast is actually part of the whole bone-in pork butt or shoulder, also known as a Boston Butt. It is cut down and deboned into a roast. It comes from the upper part of the shoulder, from the front leg.

Boneless pork butt roast in packaging

When you are looking for it in the grocery store it will be called a Pork Butt Roast or Boneless Shoulder Pork Butt Roast and it will generally be between 2-4 lbs. They usually come tied in a netting, as you can see in the photo above.

I like to remove the netting and tie it for cooking (see the video below for a tutorial on tying your pork roast).

Boneless Pork Butt Roast out of the packaging and the netting removed

For a great recipe using the entire Pork Butt you can check out this recipe for Instant Pot Pork Carnitas or Instant Pot Pulled Pork.

No Instant Pot, No Problem

You can make a Boneless Pork Shoulder Roast in the oven too!

Tender Boneless Pork Shoulder Roast

Pork Tenderloin or Loin

Pork Tenderloin or Pork Loin is not the same thing as Pork Butt or Pork Shoulder. Both the loin and tenderloin are more lean than the butt/shoulder.

That is why they have very different cooking methods and times!

If you have a pork loin check out this recipe for Roasted Rosemary Pork Loin.

If you have a pork tenderloin check out this recipe for Grilled BBQ Pork Tenderloin, or Marinated Pork Tenderloin.

Trimming your Pork Roast

Your pork roast as mentioned above is actually part of the butt or shoulder, so it will come with a large fat cap on one side. In low and slow barbecue this fat cap will render and create delicious juicy pulled pork.

However, here we are NOT cooking low and slow. We are cooking fast and hot with the Instant Pot! Therefore you will want to trim some, BUT NOT ALL of that fat cap because it will not render down completely. And although fat adds amazing flavor to meat, you don’t want a mouth full of pork fat.

trimming the fat cap from the pork roast
Use a sharp knife and trim the fat.
Cutting the fat cap from the pork roast with a knife
Leave some of the fat to add flavor.

With a sharp knife carve off the fat cap until you have about ⅛ inch of fat remaining. It is ok if you cut through to the meat in some spots.

If there are other large pieces or areas of fat on the roast, trim those down too.

How to Tie a Roast

A pork roast comes as one piece of meat, but generally it has portions that are not as intact as the rest.

For this reason it is good to tie your roast into one nice tight piece of meat so you get an even cook.

a whole pork roast tied with kitchen twine
a close look at how to tie a roast with twine

NOTE: you will want to do the fat trimming before you move on to tying your roast.

Watch this video to see how to properly tie up a pork roast with kitchen twine.

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How to Calculate Instant Pot Cooking Time

It is recommended that you cook your boneless pork roast for 15 minutes per pound. See the average cooking times for a roast from 2-4 pounds:

  • 2 pound pork roast = 30 minute cook time
  • 2.5 pound pork roast = 38 minute cook time
  • 3 pound pork roast = 45 minute cook time
  • 3.5 pound pork roast = 53 minute cook time
  • 4 pound pork roast = 60 minute cook time

No matter what size roast you have, do a 15 minute natural release at the end of the cook time. This allows the meat to “rest” while the pressure is being release and will result in a more tender roast.

Frozen Pork Roast

If you have a frozen pork roast you will want to skip the saute portion of the cooking instructions (or you will have a splattered oil mess!!!). Go straight to the cook time and just add 5 minutes per pound to the cook time. So you will be calculating 20 minutes per pound.

Step by Step Pressure Cooking Instructions

After you have trimmed and tied your pork roast it is time to season and brown it!

Set your Instant Pot on sauté mode. Add 2 tablespoon of olive oil and let the pot heat up.

Instant Pot Tip: did you know there are three sauté functions- low, medium, and high. Simply press your sauté function button and you can see it click through the settings. Low is more of a warming setting, medium is for browning/sauteing, and high is more for searing and wok style cooking. I mostly sauté on medium.

Rub 1 tablespoon of Dijon mustard over the entire roast, then sprinkle all sides with the packet of Italian dressing mix.

brushing dijon mustard on a pork roast
seasoning pork roast

Place the seasoned roast into the pot and brown each side for about 3 minutes per side.

a pork roast being browned in the Instant Pot

Remove the pork from the pot and set aside. Pour the chicken broth into the hot pot and deglaze the pot, scraping up any browned bits on the bottom of the pot.

Pro Tip: DO NOT SKIP THIS STEP OR YOU WILL POSSIBLY GET A BURN WARNING WHEN COOKING YOUR ROAST. Pull the inner pot up with an oven mitt and lean it to the side to make sure you get all the browned bits up from the bottom.

Place 3 crushed garlic cloves, 1 tablespoon Worcestershire sauce, 1 bay leaf, and 1 rosemary sprig in the bottom of the pot. Put the metal trivet in the pot and place the pork roast on the trivet. (using the metal trivet is optional)

a pork roast that has been browned and is in the Instant Pot to be cooked

Close the lid and set the pot to cook for your calculated time (15 minutes per pound).

Do a 15 minute natural release and then quick release the remaining pressure.

Remove the pork roast from the Instant Pot and set aside to rest. BUT leave the liquid and seasonings in the pot for the veggies and gravy!

Pork Temperature

If you followed the weight/time cooking guide then the pork roast should be cooked perfectly tender and juicy!

However if you want to check you can use an Instant Read Thermometer. Your pork roast should be cooked to about 145-160 degrees internal temp.

The temperature will rise a few degrees while it rests. But if your roast is under 145 then you may want to pop it back in the Instant Pot with the veggies in the next step.

Or you can slide it in the oven at 300-350 degree oven while you cook the veggies and make the gravy.

Vegetables

Veggies cook very quickly in the Instant Pot, so you don’t want to add them at the beginning with the pork roast.

Also you will want to cut the veggies into larger sizes, around 1 inch pieces at least, see the photo below:

platter of vegetables that have been cut and ready for cooking
Celery, Red Potatoes, Onions, Carrots and Mushrooms to be served with the Instant Pot Pork Roast

Place the cut veggies in the pot, on or off the trivet. Close the lid and set to cook for 5 minutes on high pressure mode.

Do a quick release and remove the veggies from the pot. Season with salt and pepper.

Gravy

There will be some really delicious liquid left at the bottom of the pot, strain the solids out of that liquid.

liquid from the bottom of the Instant Pot being strained

Turn on the sauté function in the now empty pot. Add 3 tablespoon of butter and melt completely. Sprinkle in ¼ cup of flour and stir constantly for 1 minute until it creates a roux.

Slowly pour the strained liquid back into the pot and whisk it into the roux. Keep the sauté function on for about 4-5 minutes until the gravy is thickened.

Taste for additional seasoning – salt and pepper.

Serving

Don’t forget to remove the sting from the pork roast before serving.

Slice the cooled pork into ½ inch thick slices. Pork gravy over top and serve veggies on the side.

a sliced of pork roast on a fork with gravy and veggies in the back

Side Dishes

This is pretty much an all in one dinner since you have the veggies and potatoes to serve with the pork roast slices.

However if you want it to be a larger family style dinner you can absolutely add some of these dishes:

You can also sub another veggie for the red potatoes and make these Mashed Potatoes to serve instead! (or these Instant Pot Mashed Potatoes)

More Amazing Pork Recipes to Check Out

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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a slice of Instant Pot Pork Roast on a plate with gravy and veggies

Instant Pot Pork Roast Recipe with Vegetables and Gravy

A delicious and tender pork roast cooked to perfection in your Instant Pot (electric pressure cooker). This is a one pot dinner with the addition of potatoes, carrots, mushrooms, and onions. Dress the tender pork and perfectly cooked veggies with a flavorful gravy – all made in the Instant Pot!
4.83 from 35 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
natural pressure release: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 5 people
Author: Susie Weinrich

Equipment

Ingredients

Vegetables

  • 7 red potatoes - quartered
  • 1 yellow onion - cut into ⅛ths
  • 3-4 carrots - cut into large chunks- about the size of the potato quarters
  • 5 cremini mushrooms - whole
  • 3 celery ribs (individual stalks) - cut into large chunks- about the size of the potato quarters

Gravy

Instructions
 

Prep the Pork Butt Roast

  • Trim some of the fat cap on the roast, this will be a large white area of fat on one side of the roast. Trim it down to about ⅛th of an inch thick. It is ok if you trim through to the meat in some areas.
    Trim up any other large areas of fat.
    2-4 lb Boneless Pork Butt Roast
  • Tie the pork roast with kitchen twine. See the video below for a visual tutorial on tying a roast.
  • Rub the roast completely with 1 tablespoon of dijon mustard. Sprinkle the Italian dressing mix packet on all sides of the roast.
    1 tablespoon Dijon mustard, .7 oz packet Italian dressing seasoning and mix

Brown the Pork Roast

  • Turn the Instant Pot onto sauté mode, medium, and add 2 tablespoon olive oil. Wait until it becomes hot (it will read hot on the Instant Pot display screen).
    NOTE: If you are using frozen pork roast, skip this step.
    2 tablespoon olive oil
  • Place the seasoned pork roast in the pot and brown on both sides, about 3 minutes per side.
  • Remove the roast from the pot and set aside.

Deglaze the Pot

  • YOU CANNOT SKIP THIS STEP OR YOU WILL GET A BURN WARNING DURING PRESSURE COOKING.
  • Pour the 2 cups chicken broth into the hot pot, keeping the sauté function on. Scrape the bottom of the pot until ALL the brown bits are scraped up.
    Tip- you can lift your pot with an oven mit (it will be hot) and tilt it to the side to see if you got all the browned bits up.
    2 cups chicken broth or stock
  • Add the 3 crushed garlic cloves, 1 bay leaf, 1 rosemary sprig and 1 tablespoon worcestershire sauce to the pot liquid. It will be very dark in color, that is ok, it is all flavor!
    3 garlic cloves, 1 bay leaf, 1 tablespoon Worcestershire sauce, 1-2 small rosemary sprig

Cook the Pork Roast

  • Add the trivet to the pot and place the pork on the trivet.
    Using the trivet is optional
  • Pop the lid on the pot and lock the pressure valve in place. Set the pot to cook on meat/stew mode for 15 minutes per pound.
    Ex. For my 3 lb roast it was 45 minutes.
    NOTE: if you are using a frozen pork roast calculate 20 minutes per pound with a 15 minute natural pressure release.
  • Do a 15 minute natural pressure release, then quick release any remaining pressure.
  • Remove the roast from the pot and set aside to rest.
    Leave the liquid in the pot to cook the veggies.

Pork Temperature

  • You can check the pork roast temp with an Instant Read Thermometer. It should be between 145°-160°.
    The temperature will rise a few degrees while it rests. But if your roast is under 145° then you may want to pop it back in the Instant Pot with the veggies in the next step.
    Or you can slide it in the oven at 300-350 degree oven while you cook the veggies and make the gravy.

Cook the Vegetables

  • Add the veggies to the pot and set it to cook on pressure mode, high, for 5 minutes.
  • Do a quick release of pressure.
  • Remove the veggies, plate them with the roast for serving.
  • Season the veggies with salt & pepper.

Make the Gravy

  • Strain the solids from the pot liquid by putting a mesh colander over a bowl. Discard the solids.
    liquid from the bottom of the Instant Pot being strained
  • Turn the now empty instant pot on to sauté mode. Melt the 3 tablespoon butter in the pot.
    Sprinkle ¼ cup all purpose flour into the melted butter and whisk together to make a roux.
  • Slowly pour 2 ½ cups of the reserved and strained liquid into the roux. Whisk vigorously to get rid of any lumps. Let it simmer for 3-5 minutes until it is thickened to your liking.
    Taste for seasonings.

Serve!

  • Remove the string binding from the roast. Serve the roast cut into ½ inch thick slices with the veggies and the gravy on the side.

Recipe Tips and Notes:

PORK ROAST COOK TIME: The listed timing is for a 3lb. pork roast. If your size differs, calculate the time using 15 mins per pound, and a 15 minute natural pressure release.
Don’t forget to take into account the fat cap that you remove before cooking. For example my pork roast was about 3.5 pounds, but I removed quite a bit of fat before cooking so I calculated my cook time on 3 pounds.
 
Storing & Reheating: Store any leftover pork roast and veggies together in the refrigerator, in an airtight container for up to 4 days. Store the gravy in a separate container. 
Reheat leftovers by the portion in the microwave. Heat the pork and veggies together for 1 minute. Add the gravy and heat for an additional 30 secs to 1 min. 
 
Oven Method: Make this Boneless Pork Shoulder Roast in the oven too!
Did you make this recipe?Connect with me and let me know by commenting below!
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Ground Beef Enchilada Casserole

by 93 Comments

If you’re craving enchilada flavors without spending an hour in the kitchen rolling said enchiladas, you’re in the right place. This Layered Beef Enchilada Casserole is a reader favorite for a reason—it’s comes together with simple, no-fuss steps and ends in a huge flavor payout. Enchiladas are high on the dinner request list in the Mom’s Dinner kitchen, so I’ve made this more times than I can count, I’ve worked out all the little details to make sure it’s easy to make in YOUR kitchen and totally crave-worthy for your family.

baked ground beef enchilada casserole

You don’t need to spend extended time rolling individual enchiladas- simply layering everything gets you the flavors you want without the extra work. It bakes in just 30 minutes and has delicious layers of red enchilada sauce, seasoned ground beef, corn tortillas, and cheese.

This recipe is made to mimic traditional beef enchiladas without the hassle of frying, soaking or heating the corn tortillas. There are no beans, rice or veggies added to the mix. We keep it simple with authentic beef enchilada ingredients only.

Beef Enchilada Casserole in a glass dish with two forks, plates and two margaritas

Beef Enchilada Casserole Ingredients

  • Ground Beef – I recommend using an 85/15 ground beef for this recipe. It has enough fat to be flavorful, but not so much fat that your casserole will turn out greasy.
  • Onion – A white onion will give you a classic enchilada flavor. But if you have yellow or even red on hand, that will work too.
  • Garlic – The recipe calls for 3 chopped garlic cloves but if you want to add more, go for it!
  • Corn Tortillas – This is the classic tortilla to use with enchiladas, so we are including it in the casserole version. I recommend using a YELLOW corn tortilla. They have more flavor than the white corn tortillas.
  • Enchilada Sauce – You will want to use a red or rojo enchilada sauce for this recipe. Use your favorite store bought enchilada sauce or you can make your own. We have a fantastic Red Enchilada Sauce recipe here on Mom’s Dinner.
  • Cheese – As with most recipes here on Mom’s Dinner we recommend that you shred your own cheese. Buy a block of cheddar, pepper jack, Monterey jack, Colby jack… any will work, and shred it by hand. It is a grind for sure, but totally worth it. Your cheese will melt creamier than the pre-shredded stuff.
  • Seasonings – A mix of kosher salt, cumin and chili powder is all you need to flavor this beef enchilada casserole. The enchilada sauce, garlic, onions, tortillas and cheese do a lot of the heavy lifting in the flavor department.

Corn Tortillas vs. Flour Tortillas

Corn tortillas are definitely more traditional for enchiladas. They have great flavor, however, they are very delicate. If they are not soaked, fried or heated properly before rolling they will tear and crumble, so frustrating.

That is one reason I use flour tortillas in my Chicken Enchilada recipe.

beef enchilada casserole with a piece taken out so you can see the layers of tortillas, beef, cheese, and sauce

But in this Ground Beef Enchilada Casserole recipe you do not have to roll the tortilla. So there is no need to heat, fry or soak the corn tortillas. Everything is layered flat, making this a super easy dinner recipe!

If you are not a fan of corn tortillas you can sub flour tortillas. However I have not tested it with flour.

Enchilada Sauce

Homemade enchilada sauce takes little to no time to make! The nice thing is you can customize the flavor if you like it spicier, tangier or saltier. This is our go-to Red Enchilada Sauce Recipe.

red enchilada sauce in a jar

Sometimes it is nice to use store bought sauce for this enchilada casserole dish. If you want a strong and tangy red enchilada sauce, Target has a great one! It is my go-to.

How to Make Layered Enchilada Casserole

I will take you through step by step how to make this easy beef enchilada casserole. See the photos for step by step how to layer the casserole.

  1. Start by preheating the oven to 350.
  2. In a skillet brown and crumble the ground beef. Drain any excess grease. Add the 1 teaspoon salt, diced onion, and garlic. Saute until they are slightly softened, about 5 minutes.
ground beef in a skillet with onions, garlic and cilantro

3. Stir in 3 tablespoon water, 2 teaspoon chili powder, and 1 teaspoon cumin. Remove it from the heat, it’s time to assemble the casserole.

Layer the Casserole

4. Time to layer everything up and get it in the oven. Start by adding ⅓ cup enchilada sauce to the bottom of a 9×13 casserole pan. Layer 5 corn tortillas on top of that- see the photo how I cut the 5th tortilla in half to fit the end of the pan.

photos showing steps 1- 4 in layering a beef enchilada casserole

5. Layer half the seasoned ground beef across the tortillas. Spread ¾ cup enchilada sauce and then a heaping ½ cup of cheese on top.

6. Next add another layer of 5 tortillas, all the remaining ground beef, ¾ cup enchilada sauce, and a heaping ½ cup of cheese.

5-8 step by step pictures showing how to make ground beef enchilada casserole

7. To finish add another layer of 5 corn tortillas, the remaining enchilada sauce, and all the remaining cheese.

steps 9-12 photos showing how to make enchilada casserole

8. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.

Baked Enchilada casserole in a glass dish

9. Let the casserole cool for about 5 minutes before cutting and serving.

What to Pair With Layered Enchilada Casserole

Think about when you visit your favorite Mexican restaurant – start with chips, salsa and guacamole. Then serve this Layered Enchilada Casserole with Refried Beans, Cilantro Lime Slaw and Mexican Rice! Don’t forget to wash it down with a Classic Margarita.

Beef Enchilada Casserole Recipe Tips

  • Use an 85/15 ground beef for the most flavor without all the grease.
  • Choose yellow corn tortillas for the most authentic enchilada flavor.
  • Take a shortcut and use your favorite store bought red enchilada sauce
  • Hand shred the cheese for the creamiest melt.
  • Let the casserole cool before cutting for serving, just like a layered lasagna it needs to congeal a little while cooling.

How to Store Beef Enchilada Casserole

Store any leftover enchilada casserole in the fridge, covered, or in an airtight container for up to 4 days.

To reheat simply place each portion in the microwave and heat for a minute or two until it is warmed through.

Reheating tip: As the casserole is refrigerated the tortillas will absorb the sauce, so if you have extra sauce pour it over each portion before reheating.

enchilada casserole with a slice taken out

Listen To The Recipe

You can listen to the full recipe on the podcast “Let’s Make Dinner”. Susie shares all the tips and tricks and side dish ideas. You can listen by using the audio player below.

More Like This Easy Enchilada Casserole

If you are looking for a different type of enchilada, I have a few options:

I obviously love enchiladas- LOL!

Beef enchilada casserole with a slice cut out.

Enchilada Bake Recipe

Beef Enchilada Casserole is layers of seasoned ground beef, corn tortillas, enchilada sauce, and cheese. It makes a great family friendly Mexican dinner. It is like having authentic beef enchiladas without all the work!
4.90 from 93 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Author: Susie Weinrich

Ingredients

  • 1 lb ground beef - prefer 85/15 for flavor and less grease
  • 1 medium yellow or white onion - diced
  • 3 garlic cloves - chopped
  • 1 teaspoon kosher salt
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 3 tablespoon water
  • ⅓ cup fresh cilantro **OPTIONAL - chopped
  • 20 oz red enchilada sauce - If you make your own red enchilada sauce you will need about 2 ¼ cups.
  • 15 corn tortillas
  • 8 oz block of cheddar cheese, shredded - If you use pre-shredded you will need about 2 ¼ cups. You could also use pepper jack or monterey jack

Instructions
 

  • Preheat the oven to 350°
  • In a large skillet brown and crumble the ground beef, drain any excess grease.
    1 lb ground beef
  • Add the onions, garlic and salt saute for about 5 minutes until the onions are slightly softened.
    Stir in the 3 tablespoon water, 2 teaspoon chili powder, 1 teaspoon cumin.
    1 medium yellow or white onion, 3 garlic cloves, 1 teaspoon kosher salt, 2 teaspoon chili powder, 3 tablespoon water, 1 teaspoon cumin
  • If using the cilantro, stir it in now. Remove the pan from the heat.
    ⅓ cup fresh cilantro **OPTIONAL

Layer the Enchilada Casserole

  • In a large 9×13 casserole dish pour ⅓ cup enchilada sauce across the bottom, spread it so it coats the bottom of the dish.
    20 oz red enchilada sauce, 15 corn tortillas, 8 oz block of cheddar cheese, shredded
  • 5 tortillas (the last one split in half at the end of the pan (see photo)
    Top with half the beef
    Pour ¾ cups enchilada sauce over top
    Sprinkle with a heaping ½ cup cheese
    5 tortillas
    remaining beef
    ¾ cups enchilada sauce
    heaping ½ cup cheese
    5 tortillas
    Remaining enchilada sauce
    Remaining cheese
    corn tortillas in a casserole dish
  • Cover with foil and bake at 350 for 20 minutes.
    Remove foil and bake for an additional 10 minutes.
  • Let the casserole cool for 5 minutes before cutting and serving.

Recipe Tips and Notes:

Looking for Chicken Enchiladas? Check out this recipe for My Favorite Chicken Enchiladas
Storing & Reheating
Store any leftover enchilada casserole in the fridge, covered, or in an airtight container for up to 4 days.
To reheat simply place each portion in the microwave and heat for a minute or two until it is warmed through.
Reheating tip: As the casserole is refrigerated the tortillas will absorb the sauce, so if you have extra sauce pour it over each portion before reheating.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1slice (⅙ of casserole)

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20 Amazing Leftover Rotisserie Chicken Recipes

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There is nothing better than having a rotisserie chicken or leftover roasted chicken in your fridge to get dinner going, especially for busy weeknights! Having that tender cooked and delicious chicken makes your meal prep fast and easy. Now all you need are a couple good chicken recipes that call for cooked chicken.

Roasted Chicken

Rotisserie Chicken

Before we get started with leftover chicken recipes, let’s talk about buying a rotisserie chicken. One of my favorite places to buy a whole roasted chicken is at Costco. You can grab one for under $6, that is a bargain! I will say Costco makes a really juicy rotisserie chicken! YUM

Your local grocery store, Target, or Walmart also carry already cooked rotisserie chickens. They will generally be near the deli section/counter.

Making Your Own Rotisserie Chicken

You can absolutely make your own “rotisserie” chicken. Most home kitchens don’t have an actual rotisserie, but roasting it in the oven or in your Instant Pot will work too!

  1. Whole Roasted Chicken
  2. Half Roasted Chicken
  3. Instant Pot “Rotisserie” Chicken
  4. Rotisserie Chicken on the Grill

Or if you just want simple cooked chicken to use in recipes this Poached Chicken recipe is super simple!

How to Break Down a Rotisserie Chicken

A whole chicken can be broken down into 8 pieces: 2 breasts, 2 wings, 2 legs, 2 thighs.

showing all 8 pieces on a chicken

Here is a great video showing you exactly how to break your chicken down (and shred the chicken if you want):

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Rotisserie Chicken Tips

  • It is easier to pull the meat from the chicken when it is still a little warm.
  • You can shred the chicken meat with a stand mixer (paddle attachment) while it is still warm!
  • Since most rotisserie chicken are one set price instead of “per pound” buy the biggest one they have.
  • If you are shredding or chopping the meat, pour a cup of chicken broth in the bottom of the storage container to help keep your chicken from drying out.

Storing Rotisserie Chicken – Fridge & Freezer

Rotisserie Chicken keeps in the fridge for up to 4 days. Make sure you keep it in an airtight container or baggie.

Pro Tip: Pour a little broth at the bottom of the storage container to keep your chicken from drying out!

You can also keep your shredded rotisserie chicken meat in the freezer for up to 3 months. I recommend storing it in 2-3 cup portions for easier use in recipes. To use from the freezer thaw in the fridge overnight.

Don’t throw Away the Carcass!

After you have removed all the meat from the chicken you can use the bones to make the best Stock! I like to use my electric pressure cooker to make Instant Pot Chicken Stock. It will be full of collagen and nutrients!

mason jars with chicken stock and an instant pot in the back

If you aren’t’ ready to make the chicken stock right away you can keep the carcass/bones in the freezer in a Ziplock for up to 3 months.

Pro Tip: When I have a chicken carcass in the freezer I will add veggie scraps to it until I have enough to make Stock. Onion peels and tops, Carrot peels, celery stalk stems, parsley stems…all work!!

Chicken Enchiladas

This is a great recipe for Chicken Enchiladas that is full of flavor and uses already cooked chicken, store bought enchilada sauce, and flour tortillas. Just add some chips and guacamole for an amazing dinner.

chicken enchiladas in a pan

Some other chicken enchiladas to check out:

  1. Cream Cheese Chicken Enchiladas
  2. Chicken Enchilada Suiza
  3. White Chicken Enchilada Casserole

Chicken Soup

There’s nothing better than chicken soup made with rotisserie chicken. It is the ultimate comfort food.

chicken poblano soup in a bowl topped with sour cream and tortilla strips
Chicken Poblano Soup – linked below

Here are a few options depending on who you are feeding:

Easy Chicken & Biscuits

If you are in the need of some quick and easy comfort food you can turn to this recipe for Easy Chicken & Biscuits. The rotisserie chicken and store bought biscuits help this recipe come together in just 30 minutes.

Creamy Chicken & Noodles

Cold nights call for a warm and delicious dish. This Creamy Chicken and Noodles recipe is full of egg noodles, cooked chicken, heavy cream, parmesan cheese, and an Italian dressing spice packet. The best things is it’s actually a simple recipe that comes together quickly.

creamy chicken and noodles in a pan with a wooden spoon

Chicken Nachos

Who doesn’t love nachos!? These Buffalo Chicken Nachos can make a great meal served up with some celery, carrots and cucumbers. Pile up the tortilla chips, spread on the spicy chicken topping and bake in the oven for 5 minutes, sprinkle with cheese and slide back in the oven for another 5 minutes.

Garnish with green or red onion and blue cheese.

Chicken Salad Sandwiches

A super creamy and savory chicken salad recipe that is full of artichokes, green onions, crunchy water chestnuts, and topped with those French fried onions we all love. Artichoke Chicken Salad Sandwiches make a great dinner or lunch.

Pot Pie

A recipe that will for sure become a family favorite is Chicken Pot Pie. The written recipe calls for cooked turkey but that can absolutely be swapped out for leftover chicken breast. It’s not really a quick meal but makes a wonderful Sunday night or weekend dinner.

turkey pot pie with a slice taken out

Tetrazzini

A Tetrazzini is a baked pasta dish that is make with cooked chicken or turkey meat, spaghetti noodles, mushrooms, and peas in a creamy sauce. This is another dish that is great for Sunday Night Family Dinner.

chicken tetrazzini in a glass casserole pan

Chicken Tacos

Cooked/Rotisserie chicken is mixed with tomatoes, cheese, Greek yogurt, mayo, and lots of spices, then baked in the oven and rolled into warm tortillas for these amazing Creamy Chicken Tacos. Just add all your favorite taco toppings.

Sliders

Sliders are basically small sandwiches made on rolls or small buns. They have become so popular that you can now find “slider” buns in the grocery store.

This BBQ Chicken Slider is one of our favorite sandwich recipes. Shredded chicken is mixed with your favorite barbecue Sauce then piled high on buns and topped with red onions, cilantro and provolone cheese.

Pizza

Finally, who doesn’t love pizza!? This BBQ Chicken Pizza is a great copycat for California Pizza Kitchen!

Or if you are feeling spicy, make this Buffalo Chicken Pizza from Josie & Nina!

Buffalo Chicken Pizza

Crepes

These Chicken & Mushroom Crepes make a great brunch, lunch or dinner! Serve them with some fresh fruit and a side salad.

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Let me know in the comments below what your favorite recipe is to make with leftover chicken!?

Instant Pot Mac and Cheese

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Instant Pot Mac and Cheese is the ultimate electric pressure cooker comfort food! It is done in a flash and is creamy, cheesy, and full of flavor! It is a family friendly recipe that your kids will love- it doesn’t include onions, garlic or green stuff.

Instant Pot Mac and Cheese in a blue bowl on top of a striped napkin
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Zucchini Pizza Boats

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Zucchini Pizza Boats are a great way to get your pizza fix and add a lot more veggies to your diet! Fresh zucchini takes the place of the pizza crust, they are hollowed out to resemble a boat and then loaded with all your favorite pizza toppings.

zucchini pizza boats in a row with all the toppings

If you love this idea you will also love these Enchilada Zucchini Boats! And definitely give these Pizza Burgers a try at some point during grilling season.

Healthier Pizza Option

I don’t think I have met anyone that doesn’t like pizza. But with each slice of “supreme” pizza weighing in at 380+ calories sometimes you need a healthier alternative to your favorite take out pizza!

glasses of wine and white plates with a casserole pan full of zucchini pizza boats

A pizza zucchini boat is going to be at least HALF the calories of traditional loaded pizza. Since the crust is being replaced by fresh zucchini.

To lower the calories even more you could use turkey sausage or leave the meat out completely.

Marinara vs. Pizza Sauce

Pizza sauce is a little thicker and has less water content than marinara. However, their flavors are very similar. Use whichever you have or whichever you buy at the store! I always have marinara in my pantry so I choose to use that for this recipe.

How to Make Zucchini Boats

  1. Prep 9×13 Pan

    2. Start by preheating your oven to 350 degrees.

    Prep a large casserole dish by coating the bottom with ½ cup marinara or pizza sauce. If you have a dish larger than 9×13, use that, or you may have to use two pans to fit all the zucchini.

  2. Cut Zucchini

    3. Cut the ends off the zucchini. Then cut them in half, lengthwise. Using a spoon hollow out the inside. You will mostly be scraping out the seeds and pith.

    Create a dish or boat in the middle of the zucchini, this will hold your pizza fillings. See the photos below for a visual guide:

    showing how to make zucchini boats by hollowing out the center
  3. Make Italian Sausage Filling

    4. In a skillet over medium heat brown and crumble your Italian sausage until it is cooked through. Stir in ½ cup onions, 3 garlic cloves, 1 teaspoon dried basil, and 1 teaspoon dried oregano.

    Heat through on medium low heat for about 4 minutes to slightly soften the onions. Pour in 1 cup of marinara or pizza sauce. Stir to coat the sausage.

    sausage filling for pizza boats
  4. Assemble the Zucchini Pizza Boats

    5. Place your hollowed out zucchini in the prepared dish. Fill each zucchini with the sausage mixture, dividing it equally. Then top with the pizza toppings and cheese.

    zucchini boats filled with Italian sausage
    zucchini boats filled with Italian sausage and topped with mushrooms, peppers, and black olives
    zucchini boats filled with Italian sausage and topped with mushrooms, peppers, black olives, and cheese
  5. Bake

    6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.

    Let cool for a few minutes then serve!!

    Baked Pizza Zucchini Boats in a glass pan

Make Ahead

You can make these ahead! Simply prepare them up to the point that you cover the pan with foil. Then do not cook, instead pop them in the fridge.

pizza zucchini boats in a dish

When you are ready to have them for dinner take them straight from the fridge to the oven. You may need to add a minute or two to the cooking time to cook through.

Storing & Reheating

Store any leftover Zucchini Pizza Boats in the fridge in an airtight container for up to 4 days.

To reheat simply microwave each portion for a minute or two. Or you can place them in a 350 degree oven for 15-20 minutes, until warmed through.

More Zucchini Recipes

If you love zucchini recipes, or if you have a garden that is over producing zucchinis, here are a few great recipes that call for fresh zucchini:

  1. Enchilada Zucchini Boats
  2. Healthy Mexican Chicken & Rice Casserole
  3. One Pot Dutch Oven Lasagna

Listen To The Recipe

You can listen to this full recipe, including all the tips and tricks on the Let’s Make Dinner Podcast! It is a short, under 10 minute episode. You can find it on your favorite podcast player or head over to the show notes page that includes an audio player.

More Italian Inspired Dinner Recipes

Susie leaning on the kitchen counter

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zucchini pizza boats in a row with all the toppings

Zucchini Pizza Boat Recipe + Video

Zucchini Pizza Boats are a great way to get your pizza fix and add a lot more veggies to your diet! Fresh zucchini takes the place of the pizza crust, they are hollowed out to resemble a boat, and then loaded with all your favorite pizza toppings.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 601kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 3-4 fresh zucchini - medium sized
  • 1 lb ground Italian sausage - mild, medium or hot, it's up to you!
  • ½ cup onion - chopped (red, white, or yellow onion is fine)
  • 3 garlic cloves - chopped
  • 1 teaspoon each: dried basil & dried oregano
  • 1 ½ cups marinara or pizza sauce - divided
  • ½ cup each pizza topping: black olives, bell pepper, mushroom - add other pizza toppings to suit your tastes!
  • 1 ½ cups shredded mozzarella cheese

Instructions
 

  • Preheat the oven to 350°
    Prepare a large casserole dish by spreading ½ cup marinara or pizza sauce across the bottom. If you have one larger than 9×13, use that. Or you may need to use 2 pans to fit all the zucchini.
    1 ½ cups marinara or pizza sauce
  • Cut the zucchini in half and hollow.
    Trim the ends of your zucchini so that they will fit into your pan. Cut them in half, lengthwise. Scoop the middle of the zucchini out so you have a dish or boat to hold the fillings. See the photo for visual step-by-step:
    3-4 fresh zucchini
    step by step how to make a zucchini boat by scooping out the center
  • Brown the Italian sausage and add onions, garlic, and herbs.
    In a skillet over medium heat brown and crumble the Italian sausage until it is cooked through.
    Lower the heat to medium low and add the ½ cup chopped onions, 3 chopped garlic cloves, ½ teaspoon dried basil, and ½ teaspoon dried oregano, saute until the onions soften slightly, about 4 minutes.
    Stir in 1 cup marinara or pizza sauce.
    1 lb ground Italian sausage, ½ cup onion, 3 garlic cloves, 1 teaspoon each: dried basil & dried oregano, 1 ½ cups marinara or pizza sauce
    sausage filling for pizza boats
  • Time to assemble the Zucchini Pizza Boats:
    Place cut and hollowed zucchini in prepared casserole dish.
    Fill each boat with the Italian sausage mixture.
    Top with black olives, mushrooms, bell peppers and mozzarella cheese.
    ½ cup each pizza topping: black olives, bell pepper, mushroom, 1 ½ cups shredded mozzarella cheese
    zucchini boats filled with Italian sausage and topped with mushrooms, peppers, black olives, and cheese
  • Cover with foil and bake for 20 minutes.
    Remove foil and bake an additional 10 minutes.
  • Let cool for 5 minutes and serve!

Recipe Tips and Notes:

TO MAKE AHEAD
Simply prepare the zucchini pizza boats but do not cook. Cover with foil and place in the fridge for up to 2 days. Bake as directed when you are ready to have them.
TO REHEAT
Microwave each portion for a minute or two. Or place them in a baking pan or baking sheet and bake at 350 for 15 to 20 minutes, until warmed through.  
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 2zucchini boats | Calories: 601kcal | Carbohydrates: 14g | Protein: 29g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 119mg | Sodium: 1804mg | Potassium: 1021mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1043IU | Vitamin C: 37mg | Calcium: 286mg | Iron: 3mg

Crescent Cinnamon Rolls

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Crescent Cinnamon Rolls are delicious homemade pastries made easily by using store bought crescent dough. This is a great 5 ingredient cinnamon roll recipe (including the frosting)! It is especially wonderful when you don’t have the time or energy to make your own cinnamon roll dough.

crescent cinnamon rolls on a white plate with frosting in the background
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