Pizza Pasta Salad

This is kind of just like a basic Italian pasta salad, but I’m calling it “Pizza Pasta Salad” because this is how I use my leftover pizza toppings. Haha! When you buy a jar of peppers, olives, or any other pizza toppings, it’s always way too much for one pizza, so I repurpose all the pizza toppings in a pasta salad the next day. And the best part is that this Pizza Pasta Salad is another one of those great “refrigerator salads” that hold up well for days, so you can keep munching away happily throughout the week!

Repurposed Pizza Topping Pasta Salad

What’s In Pizza Pasta Salad?

Whatever you want! Ha! That’s the beauty of this one. In my pizza pasta salad I included mozzarella, pepperoni, green bell pepper, black olives, red onion, and banana peppers. Here are some other things that would be awesome in this pasta salad:

  • Bacon
  • Grape tomatoes
  • Jalapeños
  • Spinach
  • Green Olives
  • Ham
  • Salami
  • Pesto
  • Feta
  • Fresh herbs (oregano, basil, parsley)
  • Mushrooms (marinated mushrooms would be even better)
  • Artichoke hearts

Honestly, the only thing I probably wouldn’t put in my pizza pasta salad is pineapple. While I am a pineapple-pizza fan (sorry-not-sorry), I don’t think it would be very good in this pasta salad.

What Dressing Do you Use?

In the recipe below I’ve included a homemade Italian dressing with grated Parmesan cheese. If you want to take a short cut and use a store bought dressing, I suggest some sort of Italian dressing or Caesar dressing (non-creamy style), and if it doesn’t have Parmesan already in it, I would add some. The Parmesan cheese really adds some oomph to this pizza pasta salad.

Can I Use a Different Pasta?

Absolutely! This recipe is endlessly versatile. You can use any short shaped pasta, like bowtie, penne, or even shells. While you can use a long shape pasta like spaghetti, that type tends to be difficult to stir chunky objects into (they like to fall to the sides or bottom of the bowl). This recipe should also work fine with whole wheat or gluten free pasta.

How Long Does Pizza Pasta Stay Good?

This pasta salad is very refrigerator friendly and will last about 4-5 days in your refrigerator. That means it’s great for your weekly meal prep!

Love refrigerator salads as much as I do? Check out my round up of 19 Refrigerator Salads for Eating Healthy on the Go!

Close up of a large spoonful of pizza pasta salad on a wooden spoon, bowl in the background

 
Close up of a serving bowl of pizza pasta salad, a wooden spoon in the side

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Italian Pizza Pasta Salad

Repurpose your leftover pizza toppings into this deliciously simple Italian style pizza pasta salad. Including a simple homemade Italian dressing!
Total Cost $7.98 recipe / $1.00 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 1 cup each
Calories 394.33kcal
Author Beth – Budget Bytes

Equipment

  • Jelly Jars
  • Chef’s Knife
  • White Cutting Boards
  • Measuring Cups Spoons

Ingredients

Homemade Italian Dressing

  • 1/2 cup olive oil $0.84
  • 1/4 cup red wine vinegar $0.40
  • 1 tsp Dijon mustard $0.06
  • 1/4 tsp garlic powder $0.02
  • 1 Tbsp Italian seasoning $0.30
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 2 Tbsp grated Parmesan $0.22

Pasta Salad

  • 1 lb. rotini pasta $1.00
  • 3 oz. pepperoni $1.25
  • 4 oz. mozzarella $1.15
  • 1 green bell pepper $0.89
  • 1/4 cup red onion $0.11
  • 1/2 12oz. jar banana pepper rings $1.00
  • 1/2 4oz. can sliced black olives $0.70

Instructions

  • Make the Italian dressing first so the flavors have a few minutes to blend. Add the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan to a bowl or jar. Whisk the ingredients together, or place a lid on the jar and shake until combined. Set the dressing aside.
  • Cook the rotini according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander and rinse briefly with cool water. Let the pasta drain well, shaking the colander every few minutes to remove excess water from the pasta.
  • While the pasta is cooking and draining, prepare the other pasta salad ingredients. Cut the pepperoni in half or into quarters, and chop the mozzarella into small cubes. Dice the bell pepper and red onion. Drain the banana pepper rings and black olives.
  • When the pasta is cooked, cooled, and drained well, transfer it to a large bowl. Add the rest of the prepared ingredients (pepperoni, mozzarella, bell pepper, red onion, banana peppers, and black olives). Toss the ingredients to combine.
  • Give the dressing another shake or stir before drizzling it over the pasta salad. Toss the pasta salad once again to coat everything in the dressing. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1cup | Calories: 394.33kcal | Carbohydrates: 44.11g | Protein: 10.01g | Fat: 19.61g | Sodium: 385.08mg | Fiber: 2.18g

Scroll down to see the step by step photos!

Close up of a serving bowl of pizza pasta salad, a wooden spoon in the side

How to Make Pizza Pasta Salad – Step by Step Photos

A jar of homemade Italian dressing with a spoon lifting a bit out of the jar

Make the Italian dressing first, so the flavors have a few minutes to blend. Add ½ cup olive oil, ¼ red wine vinegar, 1 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp salt, ¼ tsp pepper, and 2 Tbsp grated Parmesan cheese to a bowl or jar. Either whisk the ingredients together or close the jar and shake until combined. Set the dressing aside.

Cooked rotini pasta in a colander

Cook one pound of rotini pasta according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander and rinse briefly with cool water. Let the pasta drain well, shaking the colander every few minutes to shake off excess water.

Mozzarella and pepperoni on a cutting board

While the pasta is cooking and cooling, prepare the rest of the pasta salad ingredients. Chop 4oz. mozzarella into small cubes and cut 3oz. (half of a 6oz. package) pepperoni into half rounds or quarter rounds.

Bell pepper, red onion, black olives, and banana peppers on a cutting board

Dice one green bell pepper and about ¼ cup red onion. Drain ½ of a 12oz. jar banana pepper rings, and ½ of a 4oz. can sliced black olives. 

Pasta salad ingredients in a bowl

Once the pasta is cooked, cooled, and drained well, transfer it to a large bowl. Add the pepperoni, mozzarella, green bell pepper, red onion, banana peppers, and black olives to the bowl. Toss these ingredients together.

Shaken jar of dressing held over the bowl of pasta salad.

Give the dressing one last stir or shake…

Italian dressing being poured over pasta salad

Then pour the dressing over the pasta salad.

Tossed pizza pasta salad in a large bowl

Toss the salad again until everything is well coated in dressing. Serve immediately or refrigerate until ready to eat!

Overhead view of pizza pasta salad in a serving bowl with wooden salad utensils on the side

The post Pizza Pasta Salad appeared first on Budget Bytes.

Muddy Buddies

I can’t think of a more popular party snack than Muddy Buddies (Puppy Chow), made with Chex cereal coated in a chocolate, peanut butter and powdered powdered sugar. 

Looking for a more fun snack ideas?  You may like these Chocolate Chip Muffins, No Bake Granola Bars, or Classic Chocolate Cupcakes.

Did you grow up calling this amazing snack “muddy buddies”, or “puppy chow?”  Or maybe you called it “Monkey Munch” or “reindeer chow?” We grew up saying muddy buddies, but I think puppy chow more accurately represents the scene as people race to scarf down this favorite snack.

What I LOVE about Puppy Chow:

  • Adaptable: make this recipe your own with any kind of add-in (see ideas below).
  • Feeds a crowd: it’s so easy to throw this snack together and you can make enough to feed a large group.  (And trust me, your going to need enough to feed a large group!)
  • Shelf life: You can make it ahead of time, or freeze it!

How to Make Puppy Chow:

1. Pour Chex into a bowl. Set aside.

2. Divide powdered sugar. Divide powdered sugar between two ziplock bags, adding 1 cup to each bag.* Set aside.

3. Melt in saucepan: chocolate chips, butter, and peanut butter (and salt, if using unsalted butter) and cook over medium-low heat, stirring, until melted and smooth. (Don’t over-heat it, you want to heat it just until the mixture is smooth.)

4. Add vanilla. Remove from heat and stir in the vanilla extract.

Chocolate chips, peanut butter and butter melting in a pan and then poured over chex cereal in a bowl.

5. Coat cereal. Pour over the prepared cereal in the bowl and stir to coat evenly. Allow to cool for a few minutes.

6. Shake with powdered sugar. Divide coated cereal between the two ziplock bags with powdered sugar, seal the bag and shake to coat the cereal.

A bowl of Chex cereal coated in chocolate peanut butter, then added to a bag of powdered sugar.

Make Ahead And Freezing Instructions:

To make ahead: Muddy buddies will stay fresh for up to 1 week stored in an air-tight container at room temperature

To freeze: Place muddy buddies in a freezer safe bag or container and freeze for up to 2 months.

Substitutions and Add-in’s:

  • Peanut butter substitutes: any type of nut butter will work
  • Cereal Substitutes: Crispix could also be used.
  • Cookies and Cream Muddy Buddies
  • Add M&M’s
  • Add Reeses pieces
  • Add Mini chocolate chips
  • Add Reeses peanut butter cups
  • Add Any small color candies

A bowl of muddy buddies (puppy chow) on a grey hand towel.

Try one of these cereal treats:

  • Chex mix
  • Almond Coconut Chex mix
  • Butterscotch Cereal Bars
  • Oatmeal Peanut Butter Energy Bites

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A clear glass dish with muddy buddies in it.

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Muddy Buddies

I can’t think of a more popular party snack than Muddy Buddies (Puppy Chow), made with Chex cereal coated in a chocolate, peanut butter and powdered powdered sugar. 
Servings 8
Calories 720kcal
Author Lauren Allen

Ingredients

  • 8 cups chex cereal (rice Chex, corn Chex or a combination)
  • 2 cups powdered sugar
  • 1 1/2 cups semisweet chocolate chips
  • 3/4 cup creamy peanut butter
  • 4 Tablespoons salted butter , or add a pinch salt if using unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  • Measure cereal into a large bowl. Set aside. Divide powdered sugar between two ziplock bags, adding 1 cup to each bag.* Set aside.
  • In a saucepan add chocolate chips, butter, and peanut butter (and salt, if using unsalted butter) and cook over medium-low heat, stirring, until melted and smooth. (Don’t over-heat it–just warm it until melted and smooth.)
  • Remove from heat and stir in the vanilla extract.
  • Pour over the prepared cereal in the bowl and stir to coat evenly. Allow to cool for a few minutes.
  • Divide coated cereal between the two ziplock bags with powdered sugar, seal the bag and shake to coat the cereal.
  • Muddy buddies will stay fresh for up to 1 week stored in an air-tight container at room temperature or can be frozen for up to 2 months.

Notes

*If you don’t have ziplock bags on hand you could use a large container with a lid to shake them, or spread the mixture onto a large baking sheet and sift the powdered sugar over it, tossing to evenly coat.
Peanut butter: can be substituted with another type of nut butter
Cereal: Crispix could also be used.
Add-in ideas:

  • M&M’s
  • Reeses pieces
  • Mini chocolate chips
  • Reeses peanut butter cups
  • Cookies and Cream Muddy Buddies
  • Any small color candies

Make ahead Instructions: Muddy buddies will stay fresh for up to 1 week stored in an air-tight container at room temperature

Freezing Instructions: Place muddy buddies in a freezer safe bag or container and freeze for up to 2 months.

Nutrition

Calories: 720kcal | Carbohydrates: 103g | Protein: 14g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 17mg | Sodium: 518mg | Potassium: 577mg | Fiber: 12g | Sugar: 50g | Vitamin A: 851IU | Vitamin C: 8mg | Calcium: 165mg | Iron: 22mg
HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

The post Muddy Buddies appeared first on Tastes Better From Scratch.

Caramelized Brown Sugar Cinnamon Grilled Pineapple

These grilled pineapple spears are coated in a buttery brown sugar cinnamon glaze that is caramelized with 3 simple ingredients and then grilled to perfection.  This will be one of the most amazing sides that you grill this summer!
Grilling outside is one of my favorite things to do! This grilled pineapple goes well with so many recipes of mine like this grilled honey mustard chicken, honey chipotle BBQ chicken or grilled honey balsamic chicken.

Caramelized Brown Sugar Cinnamon Grilled Pineapple

This caramelized brown sugar cinnamon grilled pineapple was the 4th recipe on the blog. As soon as I started my blog I had to put this recipe on it. We make this grilled pineapple every single time that we grill. It is to die for. It is my favorite and adds so much to any grilling or BBQ dish. With this quick and easy recipe you will be sure to have the MOST delicious pineapple and your family will be raving about it.
Have you ever been to Rodizio Grill? Then you know all about the amazing pineapple that they serve! I have been trying to make the amazing sauce that they drizzle over these, and I think I have it perfected. Using only 3 ingredients makes this brown sugar cinnamon glaze to die for. It is so simple to make and will whisk up quickly. Grilling only takes a few minutes and this grilled pineapple will complete any meal as a delicious side dish.
Pineapple cut into spears.

Pineapple Ingredients:

When I tell you that this is one of the best sides that you will grill this summer, it is no joke! It goes great with anything that you will grill and it will be the talk of the barbecue. I know that you will love this just as much as we did. It is truly a five star recipe!

  • Pineapple: The main ingredient turned into something spectacular.
  • Brown Sugar: Sweeten the sauce with brown sugar.
  • Butter: Melting the butter will help spread the glaze evenly.
  • Cinnamon: Adds a little sweetness with a hint of spice. Sprinkle some cinnamon overtop of the spears as well as adding it to the glaze.

How to Grill Pineapple:

The sauce is incredible. It is a buttery brown sugar cinnamon glaze. When the pineapple cooks on the grill, the sauce caramelizes and becomes absolutely incredible on top of these! The pineapple stays juicy and grills to perfection. You will be amazed with your first bite!

  1. Making the caramelized glaze: Lay the pineapple spears on a pan. Sprinkle lightly with cinnamon. Whisk together the butter, brown sugar and cinnamon. (If it seems thick, I always put it in the microwave for a few seconds so that it can easily pour on top of the pineapple.)
  2. With a brush: Spread on top of the pineapple.
  3. Grilling pineapple: Grill for about 7-10 minutes or until it is starting to turn golden brown. I always like to brush the excess sauce from the pan back on top of the pineapple before serving.

The Recipe Critic Pro Tip:

Spray or wipe the grill before oil or use a grill pan to cook the pineapple on the grill.

Pineapple spears lined up in a white dish getting brushed with a caramelized glaze.

Variations of Glaze:

It is always fun to try new things and with pineapple it makes it even more delicious. Try these amazing flavors that also compliment the grilled pineapple.

  • Honey: Substitute the brown sugar for honey for a sweeter glaze or even half brown sugar and half honey.
  • Spicy: Add a little spice with chili powder or cayenne pepper in the glaze.
  • Coconut and Fruit Juice: This is a citrus favorite. Use lime, orange or lemon juice to infuse the pineapple with a bold citrusy flavor.
Pineapple spears on a grilling pan.

What to Serve with Grilled Pineapple:

This grilled pineapple is perfect as a side dish, adding it to salads or salsa. This pineapple tastes delicious once grilled and can be served so many ways.

  • Appetizer: Add some extra flavor to this pineapple cheese ball
  • Side Dish: Pineapple is sweet and subtle for any home cooked meal like this honey lime ginger pork or grilled flank steak.
  • Salad: This grilled mango and pineapple salad is perfect for adding in grilled pineapple.
  • Burger or Sandwich: Most burgers or sandwiches taste better with a citrus pineapple slice that is grilled up.
  • Salsa: Chop up the pineapple spears and add in some extra flavors to your salsa.
  • Topping: Pineapple topping with various ingredients added on top of steak, pork or chicken makes a great topping.
  • Stir Fry: Cook some rice and vegetables and add in grilled pineapple chunks for more sweet and citrusy texture and taste.
Pineapple stacked on top of each other on a white plate.

More Ways to Enjoy Pineapple:

Pineapple is one of my favorite fruits in the summer. Try these delicious recipes with pineapple this summertime.

  • Amazing Pineapple Cake
  • Delicious Pineapple Upside-Down Cupcakes
  • Pineapple Cheesecake Cake
  • Pineapple Cheesecake Dessert Bars

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Caramelized Brown Sugar Cinnamon Grilled Pineapple

Pineapple spears that get coated in a buttery brown sugar cinnamon glaze and caramelize on the grill! This will be one of the most amazing sides that you grill this summer!
Course Side Dish
Cuisine American
Keyword grilled pineapple, grilled pineapple recipes, pineapple
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 282kcal
Author Alyssa Rivers

Ingredients

  • 1 pineapple cut into spears
  • 1/2 cup Brown Sugar
  • 1/2 cup Butter melted
  • 1 teaspoon Cinnamon

Instructions

  • Lay the pineapple spears on a pan. Sprinkle lightly with cinnamon. Whisk together the butter, brown sugar and cinnamon. (If it seems thick, I always put it in the microwave for a few seconds so that it can easily pour on top of the pineapple.) Spread on top of the pineapple.
  • Grill for about 7-10 minutes or until it is starting to turn golden brown. I always like to brush the excess sauce from the pan back on top of the pineapple before serving.

Notes

Updated on May 9, 2020

Originally Posted on June 4, 2012

Nutrition

Calories: 282kcal | Carbohydrates: 38g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 142mg | Potassium: 189mg | Fiber: 2g | Sugar: 33g | Vitamin A: 560IU | Vitamin C: 72mg | Calcium: 43mg | Iron: 1mg

Easy brinjal sabzi recipe

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Easy brinjal sabzi

Easy brinjal sabzi for phulka, roti, flat breads, pulao too. Step by step pictures recipe.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 3

Cup measurements

Ingredients

  • 1 brinjal (large variety) aubergine
  • 1 onion large
  • 3 tomatoes
  • 1/2 capsicum
  • 1 green chilli
  • 3 garlic cloves large variety
  • Salt as needed
  • Oil for shallow frying
  • Coriander leaves for garnish

Spice powders

  • 1/4 tsp black pepper powder
  • 1/4 tsp turmeric
  • 1/2 tsp red chilli powder
  • 1/2 tsp Sambar powder or use curry powder
  • 1/2 tsp garam masala
  • 1/4 tsp roasted cumin seeds powder bhuna jeera

Instructions

  • Chop onion, garlic and green chilli finely, capsicum, tomatoes roughly, brinjal into cubes. Make sure brinjal is not having any water.
  • Heat a pan with sufficient oil to shallow fry brinjal. Add cubed brinjal carefully.
  • Turn occasionally for even browning. Once golden in colour drain from oil, keep aside.
  • Heat 1 tbsp oil in the pan and add garlic, green chilli, chopped onion together. Fry till onion turns soft.
  • Add chopped capsicum and fry for a minute.
  • In goes tomatoes, salt, pepper and other spice powders. Cook until tomatoes turn soft and mushy. Takes roughly 4 minutes.
  • Add fried brinjal, mix well. Cook covered for 3-4 minutes. Garnish with coriander leaves (I skipped as I had no stock).

Notes

  • Shallow frying gives great flavour to the brinjal. You can also use less oil and try.
  • The sabzi doesnt take oil, so use less for frying onion and others. I added more and was too oily I felt.

Easy brinjal sabzi method:

  1. Chop onion, garlic and green chilli finely, capsicum, tomatoes roughly, brinjal into cubes. Make sure brinjal is not having any water.
  2. Heat a pan with sufficient oil to shallow fry brinjal. Add cubed brinjal carefully.
  3. Turn occasionally for even browning. Once golden in colour drain from oil, keep aside.
  4. Heat 1 tbsp oil in the pan and add garlic, green chilli, chopped onion together. Fry till onion turns soft.Add chopped capsicum and fry for a minute.
  5. In goes tomatoes, salt, pepper and other spice powders. Cook until tomatoes turn soft and mushy. Takes roughly 4 minutes.
  6. Add fried brinjal, mix well.
  7. Cook covered for 3-4 minutes. Garnish with coriander leaves (I skipped as I had no stock).

Serve with roti/ flat breads or pulao, we had with peas pulao.

The post Easy brinjal sabzi recipe appeared first on Raks Kitchen.

Nilagang Tuhod ng Baka

Nilaga is the easiest dish to cook because it is just technically boiling everything until it becomes one flavorful soul food. Today, though, I’m sharing a version of Nilaga that needs a little more pressure to soften the meat. And that’s because instead of using regular beef, I used tuhod ng baka (beef kneecap)

Tuhod ng baka or Beef Kneecap is perfect for soupy dishes because it’s mostly made up of bones and tendons (litid). That’s why I used my ever reliable pressure cooker to soften the meat. It makes for a soup-er flavorful dish, I tell you.

Since tuhod ng baka is mostly tendons, you might want to add a little more meat –like brisket — if there are going to be a lot of people sharing this dish.

Ang inet pero sige hala, sabaw pa rin!

Ano na bang balita sa world ngayon? Puro Netflix at kain na lang ako dahil nagsara na ang ABS-CBN. Huhuhu.

5.0 from 2 reviews

Nilagang Tuhod ng Baka
 
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Author:

Ingredients
  • 1kg tuhod ng baka (beef kneecap), chopped
  • 1 tsp peppercorns
  • 1 onion, cut into quarters
  • water
  • ½ large cabbage, cut into pieces
  • 3 cups squash, cut into cubes
  • 2 bunches pechay
  • 2 tbsp patis
  • 1 tbsp juice of calamansi

Directions
  1. Put the tuhod ng baka in your pressure cooker and pour enough water to cover it. Don’t lock it. Bring it to a boil, removing scum just before the water starts to boil.
  2. Turn heat to low. Add the onion and peppercorn and simmer for 30 minutes.
  3. Lock the pressure cooker and cook for another 30 minutes with the pressure cooker locked in.
  4. After 30 minutes and pressure is removed. Skim the excess fat on top of the soup.
  5. Season with 1 tbsp patis and put the squash. Let it simmer unlocked for 5 minutes.
  6. Add the cabbage and the pechay and simmer for another 4 minutes.
  7. Turn off heat and serve with patis-calamansi dipping sauce.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Nilagang Tuhod ng Baka appeared first on The Peach Kitchen.

Chocolate Almond Swirl Cake

Buckle up everyone. I’m going to counter all the recent bean recipes with a birthday cake. It was Wayne’s birthday this week and I felt like a special cake was in order. I wanted to make something that looked classic from the outside, with a surprise when you slice into it. I also wanted to combine all the flavors he loves – chocolate, olive oil, almond, and a good kiss of salt to balance the sweet. He’s always showing me photos of crazy cakes, so I thought it’d be fun to bake him some sort of a swirl cake.

The Swirl Cake Game Plan

Swirl cakes, zebra cakes, and tiger cakes all have three main components: the base cake, the swirl, and the frosting or icing. For this version I made an incredibly moist and fragrant olive oil cake to use for the base and swirl. It’s a favorite made with yogurt which helps keep things tender. The tangy note of the yogurt nicely balances out the sweetness as well. And then there’s the frosting. The frosting here is classic chocolate buttercream bolstered with an entire tablespoon of almond extract. On the swirl front I ended up doing two versions to see which one I liked better – one I envisioned with a hot pink dragonfruit or raspberry swirl (I had such high hopes!!), and another with classic chocolate. 

How to Assemble a Swirl Cake

This is what a swirl cake looks like (above) just out of the oven. When you slice into it you get beautiful striping and swirls depending on how you layer or swirl the batter. For a cake like this I use a ratio of about 2 parts yellow cake batter to 1 part chocolate cake batter. You do 2 big spoonfuls of batter into the center bulls-eye of your prepared cake pan, and then top it with one spoonful of chocolate. Repeat until all the batter is gone. Always placing the batter onto the bulls-eye.

The Frosting

Before we get to the details, just a reminder to let your cake cool completely before you attempt to frost it. And before you go to mix up your buttercream, make sure your buttercream is at a nice, mild, room temperature. Not too warm, not too cool. You want it to whip up nice and billowy. If your kitchen is too warm, and your butter is starting to get a little sweaty looking as you mix it (or at any point, really). Just give it a few minutes in the refrigerator.
To make this shape cut a square cake in half, and stack.

A Tasty Fail

You can see a couple of in-process shots (below) of the version of the swirl cake made with dragon fruit puree. You know those smoothie packets? I pureed one of those. And it looked incredibly promising all through the bake. The disappointment came when you sliced into the cake. If you were expecting bold stripes, no dice. But if you were expecting a really delicious cake, we’re still in business. If you want to make this version – do it for the flavor, not the visual. Mix 1/4 cup of the puree into about half of the yellow cake batter, and skip the cocoa. 

Before the bake (above), after the bake (below). 

Swirl cakes are a lot of fun. And you can play around with all the different components of your cake if you have another frosting you like, favorite base cake recipe, or even the shape. 

Or, if swirl cakes aren’t your thing but you still want to make something sweet and tasty try these brownies, this Devil’s Food Cake, this popular chocolate cake, or skip the cake altogether, and churn up some berry swirl ice cream.

Continue reading Chocolate Almond Swirl Cake on 101 Cookbooks

Cilantro Lime Chicken Salad

Cilantro Lime Chicken Salad is bright, fresh and bursting with flavor. In keeping with the summer theme, we love adding some mango salsa too!

If you love salad meals, check out our hearty orzo pasta salad, chinese chicken salad, southwest chickpea salad, tabouli salad, broccoli ramen salad.

Cilantro Lime Chicken Salad

As far as salads go, it’s really important for me that it’s full of flavour. I’m not a fan of bland, wimpy salads at all. I’d rather not eat them. They should also be hearty and filling if I want to have them as a meal.

And this Cilantro Lime Chicken Salad ticks both those boxes. Its bursting with fresh, bright flavours and is a super hearty salad. I know. Because I’ve been eating this all week. I’ve combined all the summer flavours – cilantro, lime, mangoes, spicy jalapenos, grilled bell peppers and onions and a lot of crunch from romaine lettuce.

Trust me when I say, this salad will be the first thing to go on the dinner table. It’s also amazing for grilling while you enjoy the summer sun.

Cilantro Lime Flavours

We are really infusing the salas with the flavours from cilantro and lime. We start by making a marinade that will also double up as a dressing later. So we divide it into half and use part marinade and part as dressing. It’s made of olive oil, apple cider vinegar, honey, cilantro, lime juice, lime zest, cumin, paprika and salt. You can’t go wrong with these flavours.

While the chicken is marinating, you can prep your other ingredients. Wash and dry the lettuce. A salad spinner will come really handy for that. And toss together a quick Mango salsa that’s a must when you are tossing together this salad. Mango salsa adds that perfect sweet spicy balance to this salad.

Mango salsa in a bowl

Mango Salsa

For the mango salsa, you’ll need chopped ripe mangoes, jalapeno, red onions, red bell peppers, mint, cumin, lime juice and salt. It’s so good you’ll be eating it all by itself! But save some for the salad – it really works!

Lets just say, this salad will convert you and you’ll be making it all summer long. It’s so refreshing, and amazing if served cold. You can also combine it with some quinoa or farro if you want to add some grains to your salad but I love it as is.

Closeup of cilantro lime chicken in the salad

More Chicken Salads

  • Honey Mustard Chicken Salad
  • Avocado Chicken Salad
  • Waldorf Chicken Salad
  • Chilli Lime Chicken Salad
Cilantro Lime Chicken Salad served in a grey bowl

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Cilantro Lime Chicken Salad

Bright, fresh, this Cilantro Lime Chicken Salad is bursting with flavour
Course Salad
Cuisine Tex Mex
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 464kcal
Author Richa Gupta

Ingredients

Marinade cum Dressing

  • 1/2 cup Olive Oil
  • 3 tablespoons Apple Cider Vinegar
  • 1 tablespoon Honey
  • 1 tablespoon Lime Juice
  • 1/2 teaspoon Lime Zest
  • 3 Garlic Cloves minced
  • 2 tablespoons chopped Cilantro
  • 1 teaspoon ground Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt

For the Salad

  • 1 pound boneless, skinless Chicken Breasts
  • 2 heads Romaine Lettuce roughly chopped
  • 1 Red Bell Pepper cubed
  • 1 Red Onion sliced
  • 1 cup Mango Salsa (optional)

Instructions

  • Whisk together all the ingredients for marinade cum dressing. Marinate the chicken in half the dressing for 10 minutes, reserving the rest for the salad.
  • Heat a grill pan and place the chicken breasts on it. Cook on each side for 4-5 minutes. Let the chicken rest for 10 minutes and then slice.
  • In the same grill pan, add the red bell peppers and onions along with a tablespoon of the dressing and grill on high heat till lightly charred. Remove and set aside.
  • To assemble the salad, place roughly torn romaine lettuce at the bottom of the bowl. Place red bell peppers, onions, chicken and mango salsa (if using) on top. Drizzle with the remaining dressing. Toss and enjoy!

Nutrition

Calories: 464kcal | Carbohydrates: 20g | Protein: 29g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 743mg | Potassium: 1316mg | Fiber: 8g | Sugar: 11g | Vitamin A: 28488IU | Vitamin C: 55mg | Calcium: 120mg | Iron: 4mg