Best Summer Recipes | Easy & Healthy Summer Recipe Ideas https://therecipecritic.com/summer-recipes/ Tried and True Recipes for Families | Food Blog Wed, 25 Mar 2026 14:11:37 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Best Summer Recipes | Easy & Healthy Summer Recipe Ideas https://therecipecritic.com/summer-recipes/ 32 32 53477294 Million Dollar Chicken Salad https://therecipecritic.com/million-dollar-chicken-salad/ https://therecipecritic.com/million-dollar-chicken-salad/#respond Tue, 31 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=334940 Million dollar chicken salad totally lives up to the name. It’s creamy, cheesy, crunchy, and packed with bacon, so every…]]>

Million dollar chicken salad totally lives up to the name. It’s creamy, cheesy, crunchy, and packed with bacon, so every bite is full of flavor. Serve it on croissants, with crackers, or straight from the bowl! It’s that good.

Croissants loaded with delicious million dollar chicken salad.

Why Your Lunch Just Got Better

  • Beyond the Basic: These simple, yet tasty ingredients turn ordinary chicken salad into a flavor packed superstar!
  • Meal-Prep Magic: Make it ahead, chill, and it’s ready whenever hunger strikes. Great for meal prep, it’s the perfect high, extra protein lunch!
  • So Many Ways to Serve: Pile it on croissants, over lettuce, in wraps, or with crackers… so many delicious options!

Million Dollar Chicken Salad Ingredients

Overhead shot of labeled ingredients.
  • Chicken: Use chopped or shredded chicken. I like to use rotisserie chicken when I’m short on time!
  • Bacon: Precooked, refrigerated bacon heats up quickly! You can use real bacon bits to make it easy.
  • Almonds: Slivered almonds are a classic million-dollar ingredient, but you can use sliced or chopped almonds as well.
  • Salt and Pepper: Season just to taste! The bacon and cheese add a salty flavor, so taste the salad before adding any salt.

How to Make Million Dollar Chicken Salad

Get ready to fall in love with chicken salad all over again! This million dollar version is a total game changer, and if you’re a fan of big flavors, don’t miss my other million dollar hits like million dollar spaghetti and million dollar chicken.

  1. Combine: Add the chopped chicken, celery, shredded cheddar cheese, slivered almonds, crispy bacon, and green onions to a large bowl.
  2. Stir: Add the mayonnaise and stir well until everything is evenly coated.
    Season with salt and pepper to taste.
  3. Serve: Enjoy on fresh croissants, on a bed of lettuce, or with crackers.
Chicken, bacon, celery, green onions, cheese and almonds all added to a bowl.
Mayonnaise added to the bowl of ingredients.
All of the ingredients mixed together in a mixing bowl.

Alyssa’s Pro Tip

  • Add Some Tang: My OG chicken salad recipe has 1 tablespoon of Dijon mustard, and I love the flavor it adds. Feel free to add some to this recipe!
Print

Million Dollar Chicken Salad

A rich and creamy chicken salad with a simple twist that makes it taste like a million bucks.
Course Dinner, lunch
Cuisine American
Keyword million dollar chicken salad recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 628kcal
Author Alyssa Rivers

Ingredients

  • 3 cups chopped cooked chicken breast or shredded
  • 1 ¼ cups mayonnaise
  • ¾ cup chopped celery
  • ¾ cup shredded sharp cheddar cheese
  • ½ cup slivered almonds
  • ½ cup cooked and crumbled bacon 8 slices
  • ¼ cup diced green onions
  • salt and pepper to taste

Instructions

  • Add 3 cups chopped cooked chicken breast, ¾ cup chopped celery, ¾ cup shredded sharp cheddar cheese, ½ cup slivered almonds, ½ cup cooked and crumbled bacon, and ¼ cup diced green onions to a large bowl.
  • Add 1 ¼ cups mayonnaise and stir well to combine.
  • Season with salt and pepper to taste. Serve on fresh croissants, on a bed of lettuce, or with crackers!

Notes

Make Ahead and Leftover Instructions
  • Make-Ahead: Prepare it, cover it tightly, and store it in the fridge until you’re ready to enjoy! Before serving, stir in 1-2 tablespoons of mayonnaise to add moisture if the salad needs a refresh!
  • Fridge: Keep in an airtight container in the fridge for up to 4 days.
  • Freezer: I don’t recommend freezing this recipe!

Nutrition

Calories: 628kcal | Carbohydrates: 3g | Protein: 30g | Fat: 55g | Saturated Fat: 12g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 582mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg
Large bowl of million dollar chicken salad ready to be eaten.

More Easy Lunch Recipes

If you’re on the hunt for more lunch ideas, you’ll love these! They’re easy to make and come together in a flash.

Million dollar chicken salad in croissants with lettuce.
]]> https://therecipecritic.com/million-dollar-chicken-salad/feed/ 0 334940 Bacon Ranch Potato Salad https://therecipecritic.com/bacon-ranch-potato-salad/ https://therecipecritic.com/bacon-ranch-potato-salad/#comments Mon, 30 Mar 2026 12:00:00 +0000 http://therecipecritic.com/?p=13233 You guys have been asking, so I made the change. This Crack Potato Salad now has mayonnaise in the dressing!…]]>

You guys have been asking, so I made the change. This Crack Potato Salad now has mayonnaise in the dressing! It seriously takes the flavors up a notch! I love the combination with the sour cream. I can’t wait for you to try this new version!

Close up shot of a bowl of crack potato salad with wooden spoon.

Why Everyone Asks for This Recipe

  • Big Flavor: Crispy bacon, creamy dressing, and bold ranch seasoning create a rich, savory bite that stands out in every forkful.
  • Perfectly Balanced Texture: The combination of mayo and sour cream creates a smooth dressing that coats every bite!
  • Any Occasion: Pair this potato salad with BBQ chicken and corn on the cob, making it perfect for cookouts, holidays, or easy weeknight dinners.

A Reader’s Review

Very delicious and easy to make. Thank you for sharing this recipe. Everyone loved it at the Potluck.

Toni Lee Duffee

Crack Potato Salad Ingredients

Overhead shot of labeled crack potato salad ingredients.
  • Potatoes: I used red potatoes because I love the skins on! Use Yukon Gold or Russet potatoes if you prefer. Keep the potato skin on or off, it’s up to you!
  • Salt and Pepper: Season with salt and pepper to taste. The bacon and ranch powder will also add flavor. It’s best to season before serving!
  • Mayonnaise: I love the combination of mayonnaise with the sour cream! If you prefer my original recipe only using sour cream, feel free to replace the mayo with more sour cream.

Crack Potato Salad

If I’m asked to bring something to the neighborhood summer get together, I’m bringing this crack potato salad. Nothing beats the flavor, and it literally goes with anything!

  1. Cook Potatoes: Fill a large pot with water, then add the potatoes. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium high and continue to boil for 12-15 minutes, or until fork tender. Drain and rinse the potatoes under cold water.
  2. Mix Sauce: In a small bowl, whisk together sour cream, mayonnaise, and 1 package ranch dressing mix until combined.
  3. Combine: In a large bowl, add the cooked and drained potato pieces, bacon, shredded cheddar cheese, and sliced fresh green onions.
  4. Mix Well: Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season the crack potato salad with salt and pepper to taste before serving and enjoy!
Pot of boiling water with diced potatoes cooking in it.
Sour cream and mayonnaise mixed together with the ranch seasoning in a mixing bowl.
Cooked potatoes, cheese, green onions all added to a bowl.
Sauce added to the other ingredients in the mixing bowl.

Alyssa’s Pro Tip

Refrigerate: Don’t skip this part! Refrigerating the potato salad is the key to maximum flavor! The ingredients need time to sit and meld together for the best flavor!

Print

Bacon Ranch Potato Salad

A creamy and delicious potato salad with amazing ranch flavor and bacon! This is the perfect side to take to a potluck and is sure to be a huge hit!
Course Salad, Side Dish
Cuisine American
Keyword bacon ranch potato salad, crack potato salad, potato salad, potato salad recipe
Prep Time 20 minutes
Refrigerate time 2 hours
Total Time 2 hours 20 minutes
Servings 8 Servings
Calories 569kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds red potatoes, cut into 1-inch pieces
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 (1-ounce) package ranch dressing mix
  • 1 ¼ cups bacon cooked and crumbled
  • 1 ½ cups shredded cheddar cheese
  • ⅓ cup sliced green onions
  • salt and pepper to taste

Instructions

  • Fill a large pot with water and add 2 pounds red potatoes,. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium-high and continue to boil for 12-15 minutes, or until fork-tender. Drain and rinse the potatoes under cold water.
  • In a small bowl, whisk together 1 cup sour cream, 1 cup mayonnaise, and 1 (1-ounce) package ranch dressing mix until combined.
  • In a large bowl, add the cooked and drained potato pieces, 1 ¼ cups bacon, 1 ½ cups shredded cheddar cheese, and ⅓ cup sliced green onions.
  • Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season with salt and pepper to taste before serving and enjoy!

Notes

Leftover Instructions
Fridge: Store leftovers in an airtight container or tightly covered with Saran Wrap. Potato salad keeps for up to 5 days.

Nutrition

Calories: 569kcal | Carbohydrates: 21g | Protein: 13g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 600mg | Potassium: 659mg | Fiber: 2g | Sugar: 3g | Vitamin A: 473IU | Vitamin C: 11mg | Calcium: 197mg | Iron: 1mg
Angle shot of the serving bowl of crack potato salad with a wooden spoon lifting a serving out.

More Potluck Favorites!

Let’s be real, when you take something to a potluck, you want whatever you bring to be the one everyone can’t stop talking about. These recipes will do that for you! Trust me, you’ll love them too!

Overhead shot of crack potato salad all mixed up in a serving bowl with a wooden spoon.
]]> https://therecipecritic.com/bacon-ranch-potato-salad/feed/ 32 13233 Strawberry Cottage Cheese Jello Salad https://therecipecritic.com/cottage-cheese-jello-salad/ https://therecipecritic.com/cottage-cheese-jello-salad/#respond Wed, 18 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=334930 This cottage cheese jello salad is one of those old-school recipes that never really goes out of style. My dad…]]>

This cottage cheese jello salad is one of those old-school recipes that never really goes out of style. My dad absolutely loves it and requests it all the time, especially for family get-togethers. It’s creamy, fruity, and ridiculously easy to make.

Bowl of strawberry cottage cheese Jello salad.

Why Everyone Loves This Old-School Favorite

  • Incredibly Easy: Just mix a few simple ingredients together and let the fridge do the rest.
  • Packed with Protein: Thanks to the cottage cheese, this sweet salad has a little protein boost!
  • Perfect for Gatherings: This jello salad is always a hit at potlucks, holidays, and family gatherings. Everyone secretly loves it!

Cottage Cheese Jello Salad Ingredients

Overhead shot of labeled ingredients.
  • Cottage Cheese: Use whole-milk, small-curd cottage cheese for the best flavor. If you don’t like cottage cheese chunks, then blend it.
  • Any Jello flavor works. Lime or orange is popular. For orange, add a drained can of mandarin oranges.
  • Drain the pineapple very well! if you want a firmer salad, squeeze out most of the liquid with cheesecloth.
  • Fluff: For a more Fluff like salad, add 1½ cups mini marshmallows.
  • Optional mix-ins: drained canned fruit, diced strawberries, or toasted chopped nuts (1–2 cups total). This increases servings to about 8–10.

How to Make Cottage Cheese Jello Salad

If you’re looking for an easy, old-fashioned dessert that comes together in minutes, then this cottage cheese jello salad is the one to make. The best part is you can use any flavor of Jello, so it’s easy to switch things up and make it your own.

  1. Combine: Stir together the cottage cheese and strawberry Jell-O in a large bowl.
  2. Add: Stir in well-drained crushed pineapple.
  3. Fold: Gently fold in whipped topping.
  4. Chill: Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour before serving.
Cottage cheese and Jello packet dumped in a large bowl.
Crushed pineapple added to the cottage cheese and jello mixture.
Whipped topping added to the jello and cottage cheese mixture.
Everything mixed together and ready to be chilled.

Alyssa’s Pro Tip

Whipped Cream: You can replace the Cool Whip with homemade whipped cream. Whip 2 cups cold heavy cream with ⅓ cup powdered sugar. Whipped cream makes the salad softer and won’t last as long.

Print

Cottage Cheese Jello Salad

Creamy, fruity, and nostalgic, this easy cottage cheese jello salad is a classic retro dessert that comes together in minutes.
Course Salad, Side Dish
Cuisine American, midwest, midwestern
Keyword Cottage Cheese jello salad, Cottage Cheese jello salad recipe, easy Cottage Cheese jello salad, easy jello salad, Jello Salad, strawberry cottage cheese jello salad, strawberry jello salad
Prep Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 269kcal
Author Alyssa Rivers

Ingredients

  • 1 (16-ounce) container small-curd cottage cheese
  • 1 (3-ounce) box strawberry Jell-O or your preferred flavor
  • 1 (20-ounce) can well-drained crushed pineapple
  • 1 (8-ounce) container thawed whipped topping

Instructions

  • Combine 1 (16-ounce) container small-curd cottage cheese and 1 (3-ounce) box strawberry Jell-O in a large bowl.
  • Stir in 1 (20-ounce) can well-drained crushed pineapple.
  • Gently fold in 1 (8-ounce) container thawed whipped topping.
  • Cover the bowl with plastic wrap and chill for at least 1 hour before serving.

Video

Notes

Leftover and Make Ahead Instructions
  • Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freezer: Not recommended.
  • Make Ahead: This can be prepped up to 1 day ahead. It needs at least 1 hour of chill time before serving.

Nutrition

Calories: 269kcal | Carbohydrates: 39g | Protein: 11g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 332mg | Potassium: 235mg | Fiber: 1g | Sugar: 37g | Vitamin A: 181IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 0.4mg
Individual serving of cottage cheese Jello salad.

More Jello Salads To Try

If you’re looking for some easy salads that work as sides or desserts, I’ve got you covered. They are perfect for a family reunion, picnics, or any get-together.

Serving bowl full of cottage cheese jello salad garnished with sliced strawberries.
]]> https://therecipecritic.com/cottage-cheese-jello-salad/feed/ 0 334930 Red Beans and Rice https://therecipecritic.com/red-beans-and-rice/ https://therecipecritic.com/red-beans-and-rice/#comments Wed, 04 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=65397 If your family is hungry now and you don’t have time to soak beans or babysit the stove, this red…]]>

If your family is hungry now and you don’t have time to soak beans or babysit the stove, this red beans and rice is for you. It is quick, cozy, and made with canned beans and smoky sausage. It’s great to serve for a fun Mardi Gras celebration!

Bowl of red beans and rice with a scoop of rice on top.

How My Recipe Saves Time Without Losing Flavor

  • No Soaking! Most recipes call for dried beans and a lot of time. Mine uses canned beans, so you can get dinner on the table fast!
  • Easy Creamy Texture! No flour, no cream, no mystery thickeners. You just mash the beans a little, and it turns perfectly thick and creamy.
  • Flexible and Family Friendly! You control the spice and the sausage, so it works for picky kids, spice lovers, and everyone in between.

A Reader’s Review

Fantastic Red Beans and Rice recipe. I’ve made it three times now following the directions exactly. My family loves it!! It’s definitely a keeper. Thanks for such a great recipe!

– Kris

Red Beans and Rice Ingredients

Overhead shot of labeled red beans and rice ingredients.
  • Red beans vs. kidney beans: Red beans are smaller and creamier. Red kidney beans work fine if that’s what you have.
  • Adjust the heat: Use mild andouille sausage and skip the cayenne for less spice. Kielbasa is a great substitute if andouille isn’t available.
  • Mash for creaminess: Mash some beans directly in the pot at the end, or remove about 1 cup, mash, and stir back in.
  • No Soaking Required! My recipe uses canned beans for speed and convenience. Flavor doesn’t suffer.

How to Make Red Beans and Rice

This red beans and rice recipe is my go-to for cozy comfort. It’s best served with a side of warm cornbread drizzled in honey butter! It’s the perfect sweet contrast to the savory beans!

  1. Cook Rice: In a large saucepan, cook uncooked long-grain white rice according to package directions. Remove from heat, keeping the rice covered, and set aside.
  2. Brown Sausage: Heat olive oil over medium heat in a large sauté pan or Dutch oven. Add the sliced andouille sausage and cook until it starts to brown.
  3. Add Veggies & Seasonings: Add diced onion, diced green bell pepper, and diced celery stalks, then cook for about 5-6 minutes, until the veggies are just starting to get tender. Add in minced garlic, Cajun seasoning, cayenne, and dried thyme. Stir to combine. Allow this to cook for about 30 seconds to 1 minute until fragrant.
  4. Cook: Pour in chicken broth, red beans, and bay leaf. Add salt and pepper to taste. Bring to a boil, then cover, and reduce the heat to low and cook covered for 15 minutes. Remove the lid and continue to cook, stirring occasionally. Using a wooden spoon, gently mash the beans to help thicken. Serve over rice and garnish with fresh chopped parsley. 
White rice cooking in a pot on the stove.
Sausage browning in a skillet.
Peppers, onion, garlic and seasonings added to the skillet.
Beans and broth added to the skillet.

Slow Cooker Instructions

  1. Brown: Brown your sausage and sauté your veggies.
  2. Add: Add everything to the crockpot.
  3. Cook: Cook on high for 2 hours or low for 4 hours.
Print

Red Beans and Rice

My red beans and rice recipe is simple, hearty, and full of classic flavor without the extra work.
Course Dinner
Cuisine American, creole
Keyword easy red beans and rice, red beans and rice, red beans and rice recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Servings
Calories 729kcal
Author Alyssa Rivers

Ingredients

  • 2 cups uncooked long-grain white rice I used Jasmine
  • 1 tablespoon olive oil
  • 12 ounces sliced andouille sausage
  • 1 small diced onion
  • 1 diced green bell pepper
  • 2 diced celery stalks
  • 3 cloves minced garlic
  • 1 ½ teaspoons Cajun seasoning
  • 3 cups chicken broth
  • 3 (15.5-ounce) cans red beans drained and rinsed
  • ½ teaspoon cayenne
  • ½ teaspoon dried thyme
  • salt and pepper to taste
  • 1 bay leaf
  • fresh chopped parsley for garnish

Instructions

  • In a large saucepan of 3 cups of water, cook 2 cups uncooked long-grain white rice according to package directions. Remove from heat, keeping rice covered, and set aside.
  • Heat 1 tablespoon olive oil over medium heat in a large sauté pan or Dutch oven. Add in 12 ounces sliced andouille sausage and cook until the sausage starts to get some color.
  • Add 1 small diced onion, 1 diced green bell pepper, and 2 diced celery stalks. Allow this to cook for about 5-6 minutes, until the veggies are just starting to get tender. 
  • Add in 3 cloves minced garlic, 1 ½ teaspoons Cajun seasoning, ½ teaspoon cayenne, and ½ teaspoon dried thyme. Stir to combine and allow this to cook for about 30 seconds to 1 minute until fragrant.
  • Pour in 3 cups chicken broth, 3 (15.5-ounce) cans red beans, and 1 bay leaf. Add salt and pepper to taste.
  • Bring to a boil, cover, and reduce the heat to low. Cook covered for 15 minutes. Remove the lid and continue to cook, stirring occasionally. Using a wooden spoon, gently mash the beans to help thicken.
  • Serve over rice and garnish with fresh chopped parsley. 

Video

Notes

Leftover Instructions
  • Fridge: Let the red beans and rice cool completely. Store in an airtight container in the refrigerator for up to 5 days.
  • Freezer: Freeze the red beans only (without rice) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop until warmed through.

Nutrition

Calories: 729kcal | Carbohydrates: 104g | Protein: 35g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 908mg | Potassium: 1248mg | Fiber: 18g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 8mg
Skillet of red beans and rice with a wooden spoon.

Southern Desserts

If you’re looking for the perfect southern dessert to go with these red beans and rice, I’ve got you covered! Create a full Mardi Gras spread with beignets, King Cake, and Jambalaya.

]]> https://therecipecritic.com/red-beans-and-rice/feed/ 15 65397 Peach Chicken https://therecipecritic.com/peach-chicken/ https://therecipecritic.com/peach-chicken/#comments Mon, 11 Aug 2025 12:00:00 +0000 https://therecipecritic.com/?p=309374 Sweet, savory, and full of summer vibes, peach chicken bakes up juicy and golden in a buttery peach preserve sauce…]]>

Sweet, savory, and full of summer vibes, peach chicken bakes up juicy and golden in a buttery peach preserve sauce with fresh peaches, Dijon, and a hint of garlic. Finished with basil, it’s simple, elegant, and packed with flavor!

Overhead shot of peach chicken all cooked in a skillet garnished with fresh basil leaves.

Why This Is Summer Dinner Perfection

  • Unexpected Flavor Combo: Sweet peach preserves and fresh peaches blend with tangy Dijon to create a rich, glossy sauce that perfectly complements tender chicken. An unexpected flavor duo you will love!
  • Perfectly Tender Chicken: Chicken thighs stay juicy and flavorful thanks to a quick sear and oven finish. Try my Apple Cider Chicken Thighs next!
  • A Little Fancy, A Lot Delicious: This dish feels elevated with shallots, fresh basil, and golden peaches, but it’s still simple enough for a cozy night in.

Peach Chicken Ingredients

Overhead shot of labeled ingredients.
  • Peaches: For the best taste and texture, use ripe, fresh peaches. Leave on the skin for a beautiful presentation
  • Chicken: Chicken thighs are moist, tender, and absorb SO MUCH flavor! I use boneless skinless chicken thighs for my family, but feel free to use bone-in thighs or chicken breasts as well.
  • Peach Preserves: My Fresh Peach Jam is perfect for this recipe, but store-bought works great!

How to Make Peach Chicken

This peach chicken recipe is a breeze to make and perfect for those warm evenings when you want something fresh and flavorful. It pairs beautifully with a simple side of roasted vegetables, fluffy rice, or a crisp green salad to soak up that delicious sauce. Here’s how to bring this summer favorite to your table:

  1. Brown the Chicken: Preheat the oven to 400ºF, then season the chicken thighs with salt and black pepper to taste on both sides. Add the olive oil to a large cast-iron skillet or oven-safe skillet, then heat over medium-high heat. Add the seasoned chicken thighs and cook for 5 minutes on each side. Remove the chicken from the pan and set aside on a plate.
  2. Cook the Shallot and Garlic: Returning to the skillet, add the butter and shallot. Cook for 2 minutes to soften the shallot. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Make the Sauce: Add the peach preserves, chicken broth, honey, Dijon mustard, and dried thyme. Whisk to combine and heat for 2 minutes, or until the sauce starts to thicken.
  4. Place in the Oven: Return the browned chicken to the pan and then nestle it into the sauce. Layer the sliced peaches on top of the chicken and sauce. Place the skillet into the oven, then cook for 15-20 minutes. The peaches will soften, and the chicken should reach an internal temperature of 165ºF. Top with fresh basil leaves for garnish and enjoy!
Chicken thighs cooking in a skillet.
Shallots and garlic cooking in the butter and chicken drippings in the skillet.
Sauce ingredients added to the skillet.
Chicken added back to the skillet with sliced peaches on top.

Alyssa’s Pro Tip

Don’t skip browning the chicken thighs before baking! Searing them adds tons of flavor and helps seal in the juices, giving you extra-tender results.

Print

One Pan Peach Chicken

Juicy chicken coated in a sweet, sticky peach glaze is an easy skillet dinner that is full of fresh flavor and comes together in just 35 minutes!
Course Dinner
Cuisine American
Keyword one pan peach chicken, peach chicken recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 533kcal
Author Alyssa Rivers

Ingredients

  • 1 ½ pounds boneless skinless chicken thighs
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 sliced shallot
  • 2 cloves minced garlic
  • ¾ cup peach preserves or homemade
  • ¼ cup chicken broth
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • 2 medium sliced peaches pitted
  • fresh basil leaves for garnish

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Season 1 ½ pounds boneless skinless chicken thighs with salt and pepper to taste on both sides.
  • Add 1 tablespoon olive oil to a large cast iron skillet or oven-safe skillet. Heat over medium-high heat. Add the seasoned chicken thighs and cook for 5 minutes on each side. Remove the chicken from the pan and set aside on a plate.
  • Returning to the skillet, add 2 tablespoons unsalted butter and 1 sliced shallot. Cook for 2 minutes to soften the shallot. Add 2 cloves minced garlic and cook for 30 seconds.
  • Add ¾ cup peach preserves, ¼ cup chicken broth, 2 tablespoons honey, 1 teaspoon Dijon mustard, and 1 teaspoon dried thyme. Whisk to combine and heat for 2 minutes, or until the sauce starts to thicken.
  • Return the browned chicken to the pan and nestle it into the sauce.
  • Layer 2 medium sliced peaches on top of the chicken and sauce. Place the skillet into the oven and cook for 15-20 minutes. The peaches will soften, and the chicken should reach an internal temperature of 165 degrees Fahrenheit.
  • Top with fresh basil leaves for garnish and enjoy!

Notes

Storing and Reheating Leftovers
  • In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezer: I don’t recommend freezing this chicken because the peaches tend to thaw mushy!
  • To Reheat: Reheat leftovers in the microwave until warmed through. Add a splash of chicken broth to add moisture if desired.

Nutrition

Calories: 533kcal | Carbohydrates: 62g | Protein: 34g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 177mg | Sodium: 252mg | Potassium: 598mg | Fiber: 2g | Sugar: 46g | Vitamin A: 471IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 2mg

More Easy Chicken Recipes

Love this peach chicken? I’ve got more easy, tasty chicken meals to try next!

]]> https://therecipecritic.com/peach-chicken/feed/ 2 309374 Crunchy Cucumber and Bell Pepper Salad https://therecipecritic.com/cucumber-bell-pepper-salad/ https://therecipecritic.com/cucumber-bell-pepper-salad/#comments Wed, 23 Jul 2025 12:00:00 +0000 https://therecipecritic.com/?p=307411 I don’t know what kind of hold cucumbers have on me lately, but I’m obsessed. This cucumber bell pepper salad…]]>

I don’t know what kind of hold cucumbers have on me lately, but I’m obsessed. This cucumber bell pepper salad is crunchy, a little sweet, a little spicy, and totally guilt-free.

Crunchy cucumber and bell pepper salad in a large mixing bowl.

Why It’s Totally Worth the Hype

  • TikTok Famous: This cucumber bell pepper salad went crazy viral, and one bite will show you why.
  • Veggie Clean-Out Win: The perfect way to use up all those crisp summer veggies.
  • Meal-Prep Hero: Chop your veggies at the start of the week, then just toss with dressing as you go for a fresh, healthy snack or lunch all week long!

Ingredients for Cucumber Bell Pepper Salad

Overhead shot of labeled cucumber and bell pepper salad ingredients.
  • Use English or Persian cucumbers: No peeling or seeding needed! Just note that Persian cucumbers are smaller, so you’ll need a few extra.
  • Skip the green bell peppers: They can add a bitter note that throws off the flavor balance.
  • Sweet Mini Peppers work too: Just be sure to remove the seeds for the best texture and taste.
  • Toss in some avocado: It adds a creamy contrast that pairs well with all that crunchy goodness.
Overhead shot of labeled dressing ingredients.
  • Save time with store bought dressing: I think this homemade ginger dressing is perfect, but you can swap in ⅔ cup of your favorite ginger dressing to make this salad even quicker to throw together.

How to Make Cucumber Bell Pepper Salad

I love taking a little time at the beginning of the week to chop the veggies and prep this salad. It makes the best grab and go lunch or snack all week long. Add some grilled chicken and warm pita, and you’ve got lunch or a light dinner ready in seconds.

  1. Combine: Add the cucumber slices, bell peppers, and red onion to a large bowl.
  2. Make the Ginger Dressing: Prepare the dressing by adding the ginger, soy sauce, rice vinegar, sugar, and mustard to a blender or food processor and blending until smooth.
  3. Add Olive Oil: While the blender is on the lowest speed, slowly drizzle in the olive oil until fully combined. Season with salt and ground black pepper to taste.
  4. Assemble and Serve: Add the ginger sesame dressing to the vegetables and toss to coat. Top with the everything bagel seasoning and a spoonful or two of chili crisp, if desired. Toss again. You may serve it immediately or let the salad sit for 10-15 minutes to allow the flavor to meld before serving.
Bowl of chopped up vegetables.
Overhead shot of the dressing ingredients added to the blender.
Someone pouring the oil slowly into the blender while it's mixing the dressing ingredients.
Dressing poured over the vegetables in the bowl.

Alyssa’s Tip

Hold the Dressing (for Now): Adding the dressing too early draws moisture from the cucumbers, making the cucumber salad watery. I recommend adding it 10–15 minutes before serving for maximum flavor and crunch.

Print

Cucumber Bell Pepper Salad

Crispy, crunchy, sweet, and just a little spicy, this viral cucumber bell pepper salad is the healthy snack or side you’ll want to meal prep on repeat.
Course Appetizer, Salad, Side Dish
Cuisine American, Asian American
Keyword Asian cucumber salad, cucumber bell pepper salad, cucumber salad, cucumber sweet pepper salad, cucumber sweet pepper salad recipe, pepper cucumber salad, sweet pepper cucumber salad, tiktok cucumber bell pepper salad, tiktok recipe, tiktok viral recipe, viral bell pepper and cucumber salad, viral bell pepper and cucumber salad recipe, viral cucumber salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 215kcal
Author Alyssa Rivers

Equipment

  • 1 blender or food processor

Ingredients

  • 3 cups diced cucumber about 1 large English cucumber, or 5-6 Persian cucumbers
  • 1 cup diced red bell pepper about 1 bell pepper
  • 1 cup diced orange bell pepper about 1 bell pepper
  • 1 cup diced yellow bell pepper about 1 bell pepper
  • ½ cup diced red onion about half a medium onion
  • 1 tablespoon everything but the bagel seasoning more or less to taste
  • chili crisp if desired

Ginger Dressing

  • 1 tablespoon peeled fresh ginger roughly a 1-inch knob
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons granulated sugar or honey
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil
  • salt to taste
  • ground black pepper to taste

Instructions

  • Combine 3 cups diced cucumber, 1 cup diced red bell pepper, 1 cup diced orange bell pepper, 1 cup diced yellow bell pepper, and ½ cup diced red onion in a large bowl.
  • Prepare the ginger dressing by adding 1 tablespoon peeled fresh ginger, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon Dijon mustard to a blender or food processor and blending until smooth.
  • While the blender is on the lowest speed, slowly drizzle in ½ cup olive oil until combined. Season with salt and ground black pepper to taste.
  • Add the dressing to the vegetables and toss to coat. Top with the 1 tablespoon everything but the bagel seasoning and a spoonful or two of chili crisp, if desired, then toss again. You may serve it immediately or let the salad sit for 10-15 minutes to allow the flavor to meld before serving.

Notes

Storing Leftovers: Store leftover cucumber bell pepper salad in the fridge, tightly wrapped or in an airtight container, for up to 2 days.

Nutrition

Calories: 215kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 648mg | Potassium: 293mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1653IU | Vitamin C: 112mg | Calcium: 22mg | Iron: 1mg

More Fresh Summer Salad Recipes

If you loved this viral cucumber pepper salad, you’re going to love these other fresh, fun summer salads! Let me know which one is your favorite!

Veggies and dressing mixed together in a bowl to make the cucumber and bell pepper salad.
]]> https://therecipecritic.com/cucumber-bell-pepper-salad/feed/ 5 307411 Simple Spaghetti Margherita https://therecipecritic.com/spaghetti-margherita/ https://therecipecritic.com/spaghetti-margherita/#comments Sun, 20 Jul 2025 12:00:00 +0000 https://therecipecritic.com/?p=306732 Spaghetti Margherita has been a family favorite since I was a kid, though we just called it “pasta with tomato…]]>

Spaghetti Margherita has been a family favorite since I was a kid, though we just called it “pasta with tomato and basil.” It’s simple, fresh, and so full of flavor, even my meat-loving husband can’t get enough!

Plate of spaghetti margherita

Why You’ll Fall in Love at First Bite

  • Big Flavor, Low Effort: A handful of ingredients, simple methods, and you’ve got a restaurant worthy meal in no time.
  • Meatless but Mighty: Even die hard meat fans will devour this one. It’s fresh, hearty, and so filling without needing a single meatball.
  • Reheat and Repeat: The leftovers are chef’s kiss. Everything melds together, so lunch the next day tastes even better.
  • Summer on a Plate: With juicy tomatoes, fresh basil, and a drizzle of good olive oil, every bite tastes like you’re soaking up sun on an Italian patio.

Spaghetti Margherita Ingredients

Overhead shot of labeled ingredients.
  • Best Tomatoes: Cherry, heirloom, or grape tomatoes work best. Ripe Roma tomatoes are fine too, just skip the big watery ones.
  • Canned Tomatoes: You can use two 14.5 oz cans of petite diced tomatoes (not drained) in place of the cherry tomatoes.
  • Added Sugar: A pinch of sugar balances acidity and boosts flavor. Totally optional, and it won’t make it taste sweet.
  • Dried Basil: Use 1 Tbsp dried basil if needed, but fresh really brings the best flavor.
  • Olive Oil: Stick with extra virgin olive oil. It adds rich, fruity flavor and holds up just fine with this recipe’s gentle heat.

How to Make Easy Spaghetti Margherita

My spaghetti margherita pasta recipe comes together quickly and tastes like you’ve been cooking all day. Whip up some of my favorite garlic bread and bruschetta to get your at home Italian night started! Here’s how to make it happen!

  1. Boil the Noodles: Cook the spaghetti according to the instructions on the package until al dente. Drain and set aside.
  2. Sauté the Garlic: Add the olive oil to a large 14-inch skillet and heat over medium low heat. Once the oil is warm but not smoking, add the garlic. Cook for about 1 minute, until fragrant and sizzling, but not yet browning.
  3. Cook the Tomatoes: Add the tomatoes, sugar, salt, and pepper, and stir to combine. Cover and cook for 15 minutes, or until the tomatoes are soft and can be easily smashed with the back of a spoon.
  4. Add the Basil and Noodles: Add the basil and the cooked noodles to the skillet and stir until the noodles are fully coated and heated through.
  5. Add Cheese and Serve: Remove the skillet from the heat and stir in the cheeses.
  6. Garnish and Serve: Top your spaghetti margherita with additional grated cheese, fresh basil leaves, and a crack of black pepper before serving.
Spaghetti noodles cooking in a pot of water.
Extra virgin olive oil and garlic in a skillet.
Cherry tomatoes cooking in olive oil and garlic.
Cooked pasta, and fresh basil added to the skillet with the tomatoes.
Cheese and all ingredients stirred together in the skillet.
Overhead shot of garnished spaghetti margherita in a skillet.

Alyssa’s Pro Tip

Grate Your Cheese: Skip the pre-shredded cheese, it won’t melt as well as fresh. You can also add fresh mozzarella pearls to your spaghetti margherita for extra melty goodness.

Print

Fresh Spaghetti Margherita

Fresh tomatoes, basil, and mozzarella come together in this light, flavorful twist on spaghetti. Simple, satisfying, and so easy to make.
Course Dinner, entree, Main Course, main dish
Cuisine American, Italian, Italian American
Keyword chicken margherita recipe, easy pasta margherita, easy spaghetti margherita, fresh tomato pasta, margherita pasta, margherita pasta recipe, pasta margherita, spaghetti margherita, spaghetti margherita recipe, tomato basil pasta, tomato pasta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 471kcal
Author Alyssa Rivers

Equipment

  • 1 14-inch skillet

Ingredients

  • 12 ounces uncooked spaghetti noodles
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons minced garlic about 5-6 cloves
  • 4 cups halved grape or cherry tomatoes about 2 pounds
  • 1 ½ teaspoons granulated sugar
  • 1 teaspoon salt more or less to taste
  • ½ teaspoon ground black pepper more or less to taste
  • ½ cup chopped fresh basil additional for garnish, if desired
  • 1 ½ cups freshly grated mozzarella cheese or fresh mozzarella pearls
  • ⅔ cup freshly grated parmesan cheese additional for garnish, if desired

Instructions

  • Cook 12 ounces uncooked spaghetti noodles according to the instructions on the package until al dente. Drain and set aside.
  • Meanwhile, add ⅓ cup extra virgin olive oil to a large 14-inch skillet and heat over medium-low heat. Once the oil is shimmering but not smoking, add 2 tablespoons minced garlic and cook for about 1 minute, until fragrant and sizzling, but not yet browning.
  • Add 4 cups halved grape or cherry tomatoes, 1 ½ teaspoons granulated sugar, 1 teaspoon salt, and ½ teaspoon ground black pepper and stir to combine. Cover and cook for 10-15 minutes, until the tomatoes are soft and can be easily smashed with the back of a spoon.
  • Add ½ cup chopped fresh basil and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through.
  • Remove the skillet from the heat and stir in 1 ½ cups freshly grated mozzarella cheese and ⅔ cup freshly grated parmesan cheese. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving

Video

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don’t freeze, the texture won’t hold up.

Nutrition

Calories: 471kcal | Carbohydrates: 49g | Protein: 19g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 30mg | Sodium: 750mg | Potassium: 412mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1210IU | Vitamin C: 15mg | Calcium: 304mg | Iron: 1mg
Plate of spaghetti margherita with a fork.

What to Serve With This Dish

Looking for the perfect match? These sides bring out the best in your spaghetti margherita and make every bite even better.

]]> https://therecipecritic.com/spaghetti-margherita/feed/ 7 306732 Corn Ribs https://therecipecritic.com/corn-ribs/ https://therecipecritic.com/corn-ribs/#respond Sat, 19 Jul 2025 00:00:00 +0000 https://therecipecritic.com/?p=307713 I had to try these viral Corn Ribs, and now I totally get the hype! They’re fun, handheld, and smothered…]]>

I had to try these viral Corn Ribs, and now I totally get the hype! They’re fun, handheld, and smothered in creamy, zesty Mexican street corn flavor. Make a batch to share… or don’t. I won’t judge.

Serving platter with cooked corn ribs smothered in Eloté sauce and garnished with Cotija cheese and cilantro.

Why You Can Actually Trust My Recipe

  • Easy-to-Follow Instructions: I provide a clear, step-by-step method for safely and confidently cutting corn ribs.
  • Air Fryer & Oven Instructions: Whether you prefer using an air fryer or the oven, I’ve tested both methods and included detailed instructions for each.
  • Incredible Flavor: These are seasoned to perfection, offering a smoky, savory, and slightly spicy flavor with just the right balance in every bite.

Ingredients Needed

Overhead shot of labeled corn rib ingredients.
  • Corn: Pick medium-sized ears of corn; if they are too big, they will be harder to cut.
Overhead shot of labeled elote sauce ingredients.
  • Sour Cream Swap: You can substitute the sour cream for Greek yogurt.

How to Make Air Fryer Corn Ribs

This corn ribs recipe took some trial and error, but I finally cracked the code! Scroll down for my easy cutting tips. They’re perfect with a grilled chicken BBQ dinner or a pasta salad lunch.

  1. Remove Husk and Cut Corn: Remove the husks from the ears of corn, then cut each cob into four ribs. *Keep scrolling for my foolproof method to slice corn.
  2. Make Sauce: In a small bowl, whisk together olive oil,  garlic powder, smoked paprika, chili powder, salt, and pepper.
  3. Coat in Sauce: Season corn by brushing the olive oil and spices mixture on each rib, allowing the sauce to get between the kernels.
  4. Cook: Place in the air fryer basket, then cook at 400 degrees Fahrenheit for 10 minutes.
  5. Make Elote Sauce to Coat Corn: In a small bowl, add mayonnaise, sour cream, crumbled cotija cheese,  cilantro, lime juice, paprika, chili powder, garlic powder, salt, and pepper to taste. Then, stir to combine.
  6. Coat and Serve: Brush the Elote sauce on each corn rib and/or serve on the side for dipping! Then, garnish with extra cotija cheese and chopped cilantro for the perfect finishing touch.
Corn cob cut into fourths.
Corn rib marinade in a bowl.
Someone brushing the corn rib with marinade.
Someone placing corn ribs into the air fryer.
Elote sauce ingredients in a bowl.
Someone smothering the elote sauce on the cooked corn.

How to Cut Corn Cobs Like A Pro

  1. Make Flat End: Cut the stalk off the end of the corn so you have a stable flat end to stand the corn upright.
  2. Stand the Cob Up to Cut In Half: Place the flat side of the cob on the cutting board and use a large, sharp knife to cut down the center of the cob.
  3. Get Knife Through the Cob: Once you secure the knife in the center of the corn rib, use a meat mallet or rolling pin to pound the knife through the rib.
  4. Cut Into Fourth: Now, place each half flat-side down and cut each half in half again. Cut each cob into four ribs.
Someone cutting the stalk off the end of the cob.
Overhead shot of a knife slicing through the top end of the cob.
someone hitting the back of a knife blade to get the knife to go through the corn cob.
Corn cob cut into ribs.
Someone dipping a corn rib into the elote sauce.

Corn Ribs in the Oven

Oven Instructions: Preheat the oven to 400°F, then follow instructions 1-3, and place the corn ribs on a baking sheet. Bake for 10-15 minutes, then slather the cooked corn with the Elote sauce!

Print

Air Fryer Corn Ribs

Crispy corn ribs coated in creamy, zesty Mexican street corn flavor. They're bold, fun, and totally addictive.
Course Appetizer, Side Dish
Cuisine American, Mexican American
Keyword air fryer corn ribs, corn ribs recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 312kcal
Author Alyssa Rivers

Ingredients

Corn Ribs

  • 2 corn on the cob
  • ¼ cup olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Elote Sauce

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup crumbled cotija cheese
  • 2 tablespoons cilantro
  • 1 tablespoon lime juice
  • ¼ teaspoon paprika
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • salt and pepper to taste

Instructions

  • Remove the husks from 2 corn on the cob. Cut the stalk off the end of the corn so you have a stable flat end to stand the corn upright. Place the flat side of the cob on the cutting board and use a large, sharp knife to cut down the center of the cob. Cut each cob into 4 ribs.
  • In a small bowl, whisk together ¼ cup olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon chili powder, ¼ teaspoon salt, and ¼ teaspoon pepper.
  • Brush the olive oil mixture on each corn rib.
  • Place the corn ribs in the air fryer basket. Cook at 400 degrees Fahrenheit for 10 minutes.
  • In a small bowl, add ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup crumbled cotija cheese, 2 tablespoons cilantro, 1 tablespoon lime juice, ¼ teaspoon paprika, ¼ teaspoon chili powder, ¼ teaspoon garlic powder, and salt and pepper to taste. Stir to combine.
  • Brush the Elote sauce on each corn rib or serve on the side for dipping!

Notes

Corn Ribs in the Oven
    • Preheat the oven to 400°F.
    • Follow instructions 1-3, then place the corn ribs on a baking sheet.
    • Bake for 10-15 minutes, then slather the cooked corn with the Elote sauce!
  •  
Store and Reheat: I recommend enjoying corn ribs right away! But if you have leftovers, keep them in a sealed bag in the fridge for 1-2 days. Reheat in the microwave or air fryer until warmed through!

Nutrition

Calories: 312kcal | Carbohydrates: 11g | Protein: 4g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 360mg | Potassium: 178mg | Fiber: 1g | Sugar: 4g | Vitamin A: 534IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 1mg

More Mexican Street Corn (Elote) Recipes

]]> https://therecipecritic.com/corn-ribs/feed/ 0 307713 Fresh Fruit Salsa https://therecipecritic.com/fresh-fruit-salsa/ https://therecipecritic.com/fresh-fruit-salsa/#respond Tue, 08 Jul 2025 12:00:00 +0000 http://therecipecritic.com/?p=25251 I can’t stop eating this fresh fruit salsa! Sweet berries, tropical mango, and a splash of lime, get outta here!…]]>

I can’t stop eating this fresh fruit salsa! Sweet berries, tropical mango, and a splash of lime, get outta here! It’s so good, especially with my crispy cinnamon sugar chips!

Close up shot of a bowl of fresh fruit salsa.

Reasons You’ll Be Obsessed!

  • Flavor Explosion: A juicy mix of sweet, tangy, and tropical in every bite.
  • Versatile: Our favorite way to enjoy fruit salsa is with my cinnamon chips, but tortilla chips also work! You can also serve it over vanilla ice cream, pancakes, crepes, or topped with fresh whipped cream.
  • Crowd Charmer: Bright colors + bold flavors = guaranteed compliments.

Fruit Salsa Ingredients

Overhead shot of labeled ingredients.
  • Apple: The apple adds a crispy texture in every bite! Use your favorite kind of apple.
  • Lime: The squeeze of lime helps keep the apple from browning. Substitute with lemon juice if you prefer.
  • Fruit Preserves: I LOVE the addition of the raspberry flavor in this salsa, but you can use any flavor preserves you like! Try strawberry, apricot, or orange marmalade.
  • Fruit: If you want, you can try switching up the fruit by using pears, peaches, or blueberries. But, avoid using fruit that gets mushy, like bananas and fresh raspberries.
  • Add Herbs: You can add fresh herbs like mint and basil to give the salsa depth in flavor. It’s also pretty for garnish!

How to Make Fruit Salsa

This fruit salsa recipe comes together in just minutes. Once you’ve got your fruit prepped, it’s as easy as toss, chill, and serve. Trust me, the hardest part is not eating it all straight from the bowl!

  1. Add Lime Juice: Squeeze the juice of a lime over the diced apple, then stir to coat.
  2. Combine Fruit: In a large bowl, combine the strawberries, kiwis, apples, and mangoes.
  3. Raspberry Jam: Add raspberry jam to the fruit.
  4. Stir and Serve: Gently stir to combine and serve with cinnamon chips and enjoy!
Diced fruit added to a bowl.
Raspberry jam added to the bowl of diced fruit.
Raspberry jam mixed in with the diced fruit.

Alyssa’s Pro Tip

Cutting the Fruit: The trick to perfect fruit salsa is to dice the fruit! You want small and uniform bite-size pieces.

Someone taking a scoop of fruit salsa with a cinnamon sugar chip.

How to Store Fruit Salsa

  • In the Refrigerator: Store fruit salsa in an airtight container in the fridge for 2 days. Give it a stir before you serve it again.
  • Make in Advance: Fruit salsa is great to make ahead for your guests. I think it’s even better the next day because the juices from the fruit get sweeter as it sits!
  • In the Freezer: Do not freeze fresh fruit salsa! If you do, the fruit will thaw into a watery, mushy texture.
Print

Fruit Salsa

A sweet and refreshing mix of chopped fruit tossed with citrus and a touch of jam. Perfect for parties, snacking, or summer desserts!
Course Appetizer, Snack
Cuisine American
Keyword fresh fruit salsa, fresh fruit salsa recipe, fruit salsa, fruit salsa recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 Servings
Calories 107kcal
Author Alyssa Rivers

Ingredients

  • 1 (16-ounce) container diced strawberries
  • 3 medium diced kiwis peeled
  • 1 large diced honey crisp apple peeled and cored
  • 2 large diced mangoes peeled
  • ½ lime juiced
  • 2 tablespoons raspberry jam or any flavor

Instructions

  • Squeeze the juice of ½ lime over the diced apple and stir to coat.
  • To a large bowl, combine 1 (16-ounce) container diced strawberries, 3 medium diced kiwis, 1 large diced honey crisp apple, and 2 large diced mangoes.
  • Add 2 tablespoons raspberry jam to the fruit then gently stir to combine.
  • Serve with cinnamon chips and enjoy!

Notes

Storage: Store fruit salsa in an airtight container in the fridge for up to 2 days, and give it a quick stir before serving. It’s even better the next day! But don’t freeze it, or you’ll end up with a watery mess.

Nutrition

Calories: 107kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 257mg | Fiber: 4g | Sugar: 21g | Vitamin A: 809IU | Vitamin C: 63mg | Calcium: 29mg | Iron: 0.3mg

More Dip Recipes to Try!

Dips are always a hit and perfect for just about any get-together! Here are some of my all-time favorites to make for game days, holidays, or casual family hangouts—you’ve got to give them a try!

 

]]> https://therecipecritic.com/fresh-fruit-salsa/feed/ 0 25251 Cowboy Pasta Salad https://therecipecritic.com/cowboy-pasta-salad/ https://therecipecritic.com/cowboy-pasta-salad/#respond Sun, 06 Jul 2025 12:00:00 +0000 https://therecipecritic.com/?p=306389 I throw together this cowboy pasta salad when I want something easy but loaded with flavor, beef, bacon, beans, and…]]>

I throw together this cowboy pasta salad when I want something easy but loaded with flavor, beef, bacon, beans, and a dressing that brings it all together. It’s always a hit. Yeehaw!

Overhead shot of cowboy pasta salad in a serving dish.

Saddle Up! Reasons This One’s a Showstopper

  • Balanced flavor that works: The mixture of pasta, seasoned beef, crispy bacon, veggies, and cheese, all mixed with a creamy BBQ dressing, is the perfect balance of hearty, crunchy, and satisfying!
  • Holds up for meal prep: Stays creamy and delicious even after a day in the fridge, which makes it ideal for potlucks or weekday lunches.
  • Crowd-tested and reliable: I took the time to get the ingredients, especially the dressing, just right, so you know it’s going to turn out perfect every time!

Ingredients Needed

Overhead shot of labeled pasta salad ingredients.
  • Ground Beef: Substitute the ground beef with ground turkey or ground sausage if you prefer.
  • Bacon: My favorite tip is to use precooked bacon! Just heat it in the microwave and boom, the bacon is done.
  • Make it your own: If you want, you can switch up the meat, veggies, beans, or cheese based on what’s in your fridge.
  • Add More Kick: Dice up more jalapeños or add a couple of shakes of cayenne pepper or hot sauce in your dressing!
Overhead shot of labeled dressing ingredients.

How to Make Cowboy Pasta Salad

I love making pasta salads because they’re quick to throw together and satisfying. You probably already have everything you need in your fridge and pantry. The beauty of this recipe is that you can switch things up to use what you have!

  1. Boil the Pasta: Cook the bowtie pasta until al dente according to the package instructions. Drain the pasta and set aside.
  2. Cook the Beef: In a large skillet, cook and brown the ground beef over medium-high heat, about 7-10 minutes, then season with salt and pepper to taste.
  3. Combine: In a large bowl, combine the cooked pasta, cooked ground beef, cooked and crumbled bacon, halved grape tomatoes, corn, black beans, cubed cheddar cheese, red bell pepper, green onion, and jalapeno.
  4. Whisk the Dressing: In a medium bowl, whisk together the mayonnaise, BBQ sauce, Worcestershire sauce, chili powder, and ground cumin. 
  5. Dress the Salad: Pour the dressing over the pasta salad ingredients and then toss to combine.
  6. Serve: Garnish with chopped cilantro and serve cowboy pasta salad immediately! If you’re not serving immediately, wait to add the dressing until right before serving.
Cooked and drained pasta in a colander.
Ground beef cooking in a skillet.
All of the pasta salad ingredients in a serving bowl.
Dressing ingredients whisked together in a mixing bowl.
Someone pouring the dressing over the salad ingredients.
Someone stirring together the pasta salad ingredients with the dressing.

How to Store Cowboy Pasta Salad

  • In the Fridge: Store in an airtight container in the refrigerator for 1–2 days.
  • Reviving: The pasta will soak up some of the dressing as it chills. Make a little extra dressing to stir in before serving.
  • Make Ahead: You can prep this pasta salad a day ahead, just wait to add the dressing until serving, or toss in half and add the rest later to keep it fresh.
Print

Cowboy Bacon Pasta Salad

Hearty and packed with protein, this bacon pasta salad combines savory beef, crisp veggies, and a creamy kick for a simple dinner or BBQ side.
Course Dinner, Side Dish
Cuisine American
Keyword cowboy bacon ranch pasta salad, cowboy pasta, cowboy pasta salad recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 600kcal
Author Alyssa Rivers

Ingredients

Pasta Salad

  • 1 (12-ounce) box bowtie pasta
  • 1 pound lean ground beef
  • salt and pepper to taste
  • 1 cup cooked and crumbled bacon
  • 1 cup halved grape tomatoes or cherry tomatoes
  • 1 (14.5-ounce) can corn drained
  • 1 (14.5-ounce) can black beans drained and rinsed
  • 8 ounces cubed cheddar cheese
  • 1 large diced red bell pepper
  • 1 bunch chopped green onion
  • 1 diced jalapeno
  • chopped cilantro for garnish

Dressing

  • 1¼ cups mayonnaise
  • ½ cup bbq sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin

Instructions

  • Cook 1 (12-ounce) box bowtie pasta until al dente according to the package instructions. Drain the pasta and set aside.
  • In a large skillet, cook and brown 1 pound lean ground beef over medium-high heat, about 7-10 minutes. Season the beef with salt and pepper to taste.
  • In a large serving bowl, combine the cooked pasta, cooked ground beef, 1 cup cooked and crumbled bacon, 1 cup halved grape tomatoes, 1 (14.5-ounce) can corn, 1 (14.5-ounce) can black beans, 8 ounces cubed cheddar cheese, 1 large diced red bell pepper, 1 bunch chopped green oniononion, and 1 diced jalapeno.
  • In a medium bowl, whisk together 1¼ cups mayonnaise, ½ cup bbq sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, and 1 teaspoon ground cumin.
  • Pour the dressing over the pasta salad ingredients and toss to combine.
  • Garnish with chopped cilantro and serve immediately! If you're not serving immediately, wait to add the dressing until right before serving.

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The pasta absorbs dressing as it sits, so add a splash of extra dressing to revive it.

Nutrition

Calories: 600kcal | Carbohydrates: 12g | Protein: 24g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 860mg | Potassium: 456mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1298IU | Vitamin C: 32mg | Calcium: 228mg | Iron: 2mg

More Summer Pasta Salad Recipes To Try

]]> https://therecipecritic.com/cowboy-pasta-salad/feed/ 0 306389