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!

Fruit Salsa 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!

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 minutes

Total Time 15 minutes 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!

Dressings, Sauces, and Dips

Mouthwatering Cowboy Caviar

20 minutes

Dressings, Sauces, and Dips

California Avocado Dip (Salsa)

10 minutes

Dressings, Sauces, and Dips

Easy Salsa Verde

20 minutes

I’m all about pizza and grilling, so when I can combine the two, it’s a win. The grill gives pizza that smoky, crispy flavor you can’t get from the oven. Trust me, this grilled pizza will have you hooked!

Ingredients Needed

• Sauce: Try creamy Alfredo sauce in place of classic red pizza sauce.
• Cheese: You can use any cheese you like, as long as it melts well.
• Toppings: Top this pizza with whatever you love or have on hand. Use meats like pepperoni and sausage, greens like spinach and basil, or veggies like bell peppers, olives, mushrooms, and onions!
• Dough: You can use store-bought or make your own homemade pizza dough.

How to Make Pizza on the Grill

Pizza is one of my favorite foods, but it has to be actually good. This grilled pizza recipe makes me feel like I’m eating at a fancy pizza place. It’s great to make on hot days when you don’t want to heat up your kitchen.

1. Prep: Preheat the grill to 450 degrees Fahrenheit. Be sure the grill grates are clean and lightly oil them. Roll the pizza dough out and brush it with olive oil.
2. Grill Rolled Out Dough: Place the pizza dough, oiled side down, on the grill and cook for 2-3 minutes, until the underside has grill marks.
3. Add Sauce, Cheese, and Toppings: Remove the pizza crust from the grill and then lay it, grill side up, on a work surface. Spread the pizza sauce on the crust, followed by the mozzarella cheese, then pepperoni, or whatever toppings you like.
4. Grill and Serve: Place the topped pizza back on the grill, reduce the heat to 400 degrees Fahrenheit, then grill until the cheese is melted and toppings are toasted, about 3-4 minutes. Remove from the grill, then top with fresh basil, cut, and serve fresh!

More Fun Pizza Recipes To Try

If you’re a fan of making pizza at home, try my homemade calzone recipe and these other fun and delicious recipes! Let me know which one you liked best!

Dressings, Sauces, and Dips

Pepperoni Pizza Dip

20 minutes

Appetizers

Stuffed Pizza Bites

30 minutes

Easy

Quick and Easy Stromboli

30 minutes

Print

Grilled Pizza Recipe

This grilled pizza delivers big flavor with a crispy crust and smoky finish. You can top it however you like!

Course Main Course

Cuisine American, Italian American

Keyword grilled pizza, grilled pizza recipe, pizza recipe

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 6

Calories 202kcal

Author Alyssa Rivers

Ingredients

• 1 pizza dough,  homemade or store-bought
• 2 teaspoons olive oil
• 3 tablespoons pizza sauce
• ½ cup shredded Mozzarella cheese
• pepperoni
• fresh basil

Instructions

• Preheat the grill to 450 degrees Fahrenheit. Be sure the grill grates are clean and lightly oil them.
• Roll the 1 pizza dough,  out and brush it with 2 teaspoons olive oil.
• Place the pizza dough, oiled side down, on the grill and cook for 2-3 minutes, until the underside has grill marks.
• Remove the pizza crust from the grill and lay it, grill side up, on a work surface. Spread the 3 tablespoons pizza sauce on the crust, followed by the ½ cup shredded Mozzarella cheeseand pepperoni.
• Place the topped pizza back on the grill, reduce the heat to 400 degrees Fahrenheit, and grill until the cheese is melted and toppings are toasted, about 3-4 minutes.
• Remove from the grill, top with fresh basil, cut into 6 slices, and serve fresh!

Notes

Updated May 8, 2025

Nutrition

Calories: 202kcal | Carbohydrates: 32g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 565mg | Potassium: 29mg | Fiber: 1g | Sugar: 4g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

Fresh lemons make me so happy! They’re bright, cheerful, and lift me out of the winter rut. Add that citrusy sunshine to a creamy pasta, and you get this dreamy Creamy Lemon Orzo! Simple, rich, and bursting with feel-good flavor.

Creamy Lemon Orzo Ingredients

• Parmesan: I used freshly shredded Parmesan for bold flavor. Pre-shredded works, but fresh makes all the difference in this simple dish.
• Fresh Vs. Dry Basil: You can use 2 teaspoons of dried basil in place of fresh, but fresh brings way more flavor.
• Heavy Cream Substitution: I recommend full-fat heavy cream for the creamiest texture. Half and half works, but it won’t be quite as rich.

How to Make Creamy Lemon Orzo

You know I’m all about making your weeknights easier! This creamy lemon orzo is one of those gems that comes together fast, with simple ingredients and the best flavor in every bite.

1. Cook Shallots: Heat the butter in a large pan over medium-high heat, then add in the shallots and cook, stirring frequently, for 3 minutes.
2. Toast Orzo: Add the orzo to the pan and continue to cook, stirring occasionally, for 5 minutes, to lightly toast the orzo. Add the garlic and lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the chicken broth, heavy cream, lemon juice, salt, and pepper.
3. Cook, Stirring Frequently: Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes. Stir frequently to keep the pasta from sticking to the pan. Once the pasta is tender and the liquid has cooked down, sprinkle the dish with parmesan cheese and basil and then serve warm.

What to Serve With Lemon Orzo

This creamy lemon orzo pairs beautifully with just about anything—chicken, steak, pork, baked cod, even shrimp! Make these items below for an amazing meal. Your family will think you went all out (but we’ll know the truth).

Dinner

Brown Sugar Garlic Air Fryer Salmon

15 minutes

Salads

Classic Arugula Salad

10 minutes

Side Dishes

Tender Roasted Root Vegetables

35 minutes

Recipe Skill Levels

Sourdough Bread

6 days 14 hours 15 minutes

Print

Creamy Lemon Orzo

My creamy lemon orzo is bright, cozy, and packed with fresh flavor. Made in one pan and ready in under 30 minutes!

Course Side Dish

Cuisine American

Keyword creamy lemon orzo, creamy lemon orzo recipe, lemon orzo, one pan lemon orzo, orzo recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 358kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons salted butter
• 2 minced shallots
• 1 ½ cups orzo
• 3 minced cloves garlic
• 1 tablespoon lemon zest
• 2 cups chicken broth
• 1 cup heavy cream
• 3 tablespoons lemon juice
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup freshly shredded Parmesan cheese
• 2 tablespoons freshly chopped basil

Instructions

• Heat the 2 tablespoons salted butter in a large pan over medium-high heat. Add in the 2 minced shallots and cook, stirring frequently for 3 minutes.
• Add the 1 ½ cups orzo to the pan and continue to cook, stirring occasionally for 5 minutes, to lightly toast the orzo.
• Add the 3 minced cloves garlic and 1 tablespoon lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the 2 cups chicken broth, 1 cup heavy cream, 3 tablespoons lemon juice, 1 teaspoon salt, and ½ teaspoon pepper.
• Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes, stirring frequently to keep the pasta from sticking to the pan.
• Once the pasta is tender and the liquid has cooked down, sprinkle the dish with ½ cup freshly shredded Parmesan cheese and 2 tablespoons freshly chopped basil and serve.

Nutrition

Calories: 358kcal | Carbohydrates: 33g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 868mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 122mg | Iron: 1mg

My Copycat KFC Coleslaw is so spot-on, you’ll think it’s the real deal! Crunchy, creamy, tangy, and perfect for any BBQ, everyone will want the recipe!

Ingredients for Copycat KFC Coleslaw

***No buttermilk on hand? No problem! You can easily make your own. Check out my How to Make Buttermilk post for a quick and easy guide!

How Do You Make Copycat KFC Coleslaw?

Why does KFC coleslaw taste so good? You guys, I think I’ve cracked the code! with this slaw recipe, you’ll get that Kentucky Fried Chicken finger-lickin’ good flavor!

1. Creamy Coleslaw Dressing: Add the mayonnaise, buttermilk, milk, distilled white vinegar, lemon juice, granulated sugar, salt, and ground black pepper. Whisk until combined.
2. Combine: Add chopped green cabbage or coleslaw mix and shredded carrots to a large bowl and toss until combined. Then, pour the dressing over the cabbage mixture.
3. Toss and Chill: Toss and stir until the cabbage is evenly coated. Cover the bowl and chill the copycat KFC coleslaw in the refrigerator for at least 30 minutes before serving.

More Delicious Copycat Recipes

Dressings, Sauces, and Dips

Chili’s Copycat Skillet Queso

20 minutes

Salads

Copycat Olive Garden Salad

15 minutes

Dressings, Sauces, and Dips

Cinnamon Honey Butter (Texas Roadhouse Copycat)

5 minutes

Dinner

Copycat KFC Famous Bowl

10 minutes

Print

Copycat KFC Coleslaw

Copycat KFC Coleslaw is the perfect summer side dish and tastes exactly like the real thing!

Course Side Dish

Cuisine American

Keyword coleslaw recipe, copycat KFC coleslaw, easy coleslaw recipe, homemade KFC coleslaw, homemade kfc coleslaw recipe, KFC Coleslaw, kfc coleslaw hack, KFC coleslaw recipe, KFC copycat recipe, secret kfc coleslaw recipe, summer bbq sidedish

Prep Time 5 minutes minutes

chill time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 183kcal

Author Alyssa Rivers

Ingredients

Cabbage Mixture

• 8 cups finely chopped green cabbage
• ¼ cup finely chopped carrots or shredded

Dressing

• ⅔ cup mayonnaise
• 2 tablespoons buttermilk
• 2 tablespoons milk
• 1 ½ teaspoons distilled white vinegar
• 2 ½ teaspoons lemon juice
• ⅓ cup granulated sugar
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper

Instructions

• Add 8 cups finely chopped green cabbage or coleslaw mix and ¼ cup finely chopped carrots or shredded to a large bowl and toss until combined.
• Add the ⅔ cup mayonnaise, 2 tablespoons buttermilk, 2 tablespoons milk, 1 ½ teaspoons distilled white vinegar, 2 ½ teaspoons lemon juice, ⅓ cup granulated sugar, ½ teaspoon salt, and ⅛ teaspoon ground black pepper. Whisk until combined.
• Pour the dressing over the cabbage mixture and toss until the cabbage is evenly coated.
• Cover the bowl and chill the coleslaw in the refrigerator for at least 30 minutes before serving.

Video

Notes

Originally posted by Mandi from a guest post 

Updated March 24, 2025

Nutrition

Calories: 183kcal | Carbohydrates: 13g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 285mg | Potassium: 148mg | Fiber: 2g | Sugar: 11g | Vitamin A: 762IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 0.4mg

This slow cooker honey teriyaki chicken is so easy to throw together, and the flavor is out of this world! The chicken slow cooks to perfection and will be one of the best things you’ll ever make!

Picky Eater Approved

My 7-year-old is the pickiest eater that you will meet. We keep hoping that he will grow out of it, but he keeps getting older and still doesn’t like a lot of foods. We at least have him try a couple of bites of what we eat, but he usually gags it down. If you ask him what his favorite meal on the blog is, he will say this teriyaki chicken. And if he likes it, I am convinced that the world will like it!

Ingredients For Slow Cooker Honey Teriyaki Chicken

How to Make Slow Cooker Honey Teriyaki Chicken

You can always count on the slow cooker to help you with dinner time! The tasty sauce clings to the tender shredded chicken, and every bite is so flavorful! Just like in my Slow Cooker Korean BBQ Chicken.

1. Prepare: Spray the slow cooker with non-stick cooking spray and place the chicken breasts in the bottom.
2. Whisk: In a small bowl, whisk together soy sauce, honey, rice wine vinegar, chopped onion, minced garlic, pepper, and ground ginger. 
3. Add Sauce and Cook: Pour the sauce mixture over the chicken. Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours. 
4. Shred the Chicken: Once the chicken is cooked, remove it with a slotted spoon and shred it using two forks.
5. Thicken the Sauce: Pour the sauce left in the bottom of the crockpot into a medium saucepan. In a small bowl, whisk together the water and cornstarch, then slowly whisk that into the sauce on medium-high heat. Continue to whisk and let it boil until the sauce starts to thicken, about 2 minutes.
6. Combine and Serve: Add the chicken back to the slow cooker and pour the sauce on top, stirring to coat. Serve over rice and garnish with green onions and sesame seeds, if desired.

More Ways To Make Teriyaki Chicken

Dinner

Baked Teriyaki Chicken

45 minutes

Dinner

Grilled Teriyaki Chicken

20 minutes

Dinner

Air Fryer Teriyaki Chicken

42 minutes

Dinner

Sheet Pan Teriyaki Chicken With Vegetables

40 minutes

Print

Slow Cooker Honey Teriyaki Chicken

This slow cooker honey teriyaki chicken is so easy to throw together, and the flavor is out of this world!

Course Dinner, Main Course

Cuisine Asian American

Keyword honey teriyaki chicken, slow cooker recipes, teriyaki chicken

Prep Time 10 minutes minutes

Slow Cooker 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 Servings

Calories 206kcal

Author Alyssa Rivers

Ingredients

• 4 boneless skinless chicken breasts, about 2 pounds
• ½ cup soy sauce
• ½ cup honey
• ¼ cup rice wine vinegar
• ¼ cup chopped onion
• 2 teaspoons minced garlic, 2 cloves
• ¼ teaspoon pepper
• ¾ teaspoon ground ginger
• ¼ cup water
• 3 tablespoons cornstarch
• green onions, optional garnish
• sesame seeds, optional garnish

Instructions

• Spray the slow cooker with non-stick cooking spray and place 4 boneless skinless chicken breasts, in the bottom.
• In a small bowl whisk together ½ cup soy sauce, ½ cup honey, ¼ cup rice wine vinegar, ¼ cup chopped onion, 2 teaspoons minced garlic, ¼ teaspoon pepper, and ¾ teaspoon ground ginger.
• Pour the sauce mixture over the chicken. Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
• Once the chicken is cooked, remove it with a slotted spoon and shred it using two forks.
• Pour the sauce into a medium saucepan. In a small bowl, whisk together ¼ cup water and 3 tablespoons cornstarch. Slowly whisk into the sauce on medium-high heat. Continue to whisk and let it boil until the sauce starts to thicken about 2 minutes.
• Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish with green onions, and sesame seeds, if desired.

Notes

Originally Posted March 2, 2015

Updated March 2, 2025

Nutrition

Calories: 206kcal | Carbohydrates: 29g | Protein: 18g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1170mg | Potassium: 353mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

This refreshing German cucumber salad, or Gurkensalat, is easy to throw together and is so flavorful. Thinly sliced cucumbers and fresh herbs are infused in a creamy, tangy sauce. It makes the perfect healthy snack or side dish.

Trendy Cucumber Salads

I’ve seen so many fun and different cucumber salad trends on the socials! This German cucumber salad recipe came to me after watching one of these videos and looking in my kitchen to see what I had to work with. I fell in love with the idea of cucumbers immersed in fresh dill mixed with red onion and tangy sour cream. I played around and came up with something so delicious and refreshing that I seriously ate the whole thing! You have to try it!

Ingredients Needed

How To Make German Cucumber Salad

You can have this salad ready in just 15 minutes. You will want it to chill to let all the flavors meld together. I still ate a few bites right after I had put it together, and it still tasted great!

1. Slice: Slice the cucumbers and onion to ⅛-inch thickness using a mandoline and add them to a large bowl. 
2. Whisk: In a medium bowl, whisk together the sour cream, dill, parsley, vinegar, sugar, salt, and pepper. 
3. Toss: Pour the sour cream mixture over the cucumbers and toss until evenly combined. Cover the bowl and let it chill for at least several hours, or overnight, before serving. 

More Cucumber Salad Recipes

Some trends are worth jumping on and trying. Cucumbers are my favorite, and I want any and all recipes that call for cucumbers. My cucumber sandwiches are some of my favorites, as well as my spring roll in a bowl and California rolls.

Salads

Avocado, Tomato and Cucumber Arugula Salad

15 minutes

Salads

Asian Cucumber Salad

25 minutes

Salads

Chilled Cucumber Tomato Salad

1 hour 15 minutes

Side Dishes

Creamy Cucumber Salad

15 minutes

Print

German Cucumber Salad

This refreshing German cucumber salad, or Gurkensalat, is easy to throw together and is so flavorful. Thinly sliced cucumbers and fresh herbs are infused in a creamy, tangy sauce.

Course Side Dish

Cuisine American, German

Keyword cucumber salad, dill cucumber salad, German Cucumber Salad, german cucumber salad recipe, gurkensalat

Prep Time 15 minutes minutes

chill time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 8 servings

Calories 47kcal

Author Alyssa Rivers

Equipment

• mandoline with ⅛-inch thick slicer attachment

Ingredients

• 2 English cucumbers
• ½ cup red onion, about ½ onion
• ½ cup sour cream
• 1 tablespoon minced fresh dill
• 1 teaspoon minced fresh parsley
• 2 tablespoons distilled white vinegar
• 1 ½ teaspoons granulated sugar
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper

Instructions

• Slice 2 English cucumbers and½ cup red onion, to ⅛-inch thickness using a mandoline and add them to a large bowl.
• In a medium bowl, whisk together ½ cup sour cream, 1 tablespoon minced fresh dill, 1 teaspoon minced fresh parsley, 2 tablespoons distilled white vinegar, 1 ½ teaspoons granulated sugar, ½ teaspoon salt, and ⅛ teaspoon ground black pepper.
• Pour the sour cream mixture over the cucumbers and toss until evenly combined. Cover the bowl and let it chill for at least several hours, or overnight, before serving.

Video

Nutrition

Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 152mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 0.3mg

This sheet pan teriyaki chicken with vegetables is a family favorite! It’s loaded with tender chicken and veggies that get tossed in a homemade teriyaki sauce. A one pan dinner recipe that is super easy to throw together.

Sheet pan meals are perfect for busy weeknights! Everything is cooked on one pan and clean up is a breeze. Try some of our favorites like this Cajun shrimp and sausage, this tasty cashew chicken, or these cheddar pork chops.

Sheet Pan Teriyaki Chicken With Vegetables

This sheet pan teriyaki chicken with vegetables will be a go-to meal for your family because everyone will love it! Everything is cooked and served on one pan making this so easy. The sweet and sticky sauce coats the tender chicken and vegetables and every bite is flavor-packed. Serve it over rice or noodles and watch your family come back for seconds. I am always able to sneak in any kind of vegetables because the homemade teriyaki sauce steals the show!

Sheet pan dinners are the answer to when you don’t know what to make! They are practically effortless and you can have the entire dinner done all at once. It truly is one of easiest most practical dinners to make. And don’t forget you can use the sheet pan method to make nachos and fajitas.

Ingredients Needed

Making your own teriyaki sauce for this sheet pan teriyaki chicken and vegetables is the best way to get the most flavor. Its easy to make so keep it this recipe on hand to use in other recipes like stir fry.

• Soy Sauce: This umami sauce creates the base for the teriyaki sauce. It’s a must.
• Brown Sugar: Gives the teriyaki sauce it’s sweet flavor!
• Sesame Oil: This is a finishing oil, so it will go perfectly as drizzle over the vegetables too.
• Garlic cloves: Mince the garlic so it will release the flavor.
• Grated ginger: Use fresh ginger for the best punch of flavor.
• Cornstarch: Thickener for the sauce.
• Water: You will mix this with the cornstarch so it will dissolve.
• Salt and black pepper: to taste
• Skinless chicken breasts: cut in half lengthwise (about 1 1/2 pounds)
• Broccoli Florets: about 2 bunches
• Sliced carrots: Use big carrots that you cut yourself, they will be more flavorful than baby carrots.
• Red Onion: Feel free to slice or chop the red onion. Green onion would also be delicious!
• Red Bell Pepper: Sliced red bell pepper adds a sweet crunch of texture. Any variety of bell peppers would work.

Sheet Pan Teriyaki Chicken With Vegetables Recipe

The best part about this dish is how little effort it takes, plus you’ve got one amazing meal your entire family will love! Enjoy it alone or serve it over your favorite rice or noodles. Either way, you choose, this sheet pan recipe is much easier and healthier than takeout!

1. Prepare: Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
2. Combine the Sauce Ingredients and Bring to a Boil: Add the soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and water to a medium saucepan and bring to a boil over medium heat.
3. Simmer the Sauce: Reduce the heat and simmer for about five minutes, until the sauce has thickened.
4. Prepare the Chicken and Vegetables: Meanwhile, cut the chicken into 1-inch pieces and lay in the center of the sheet pan. Toss the vegetables with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
5. Bake: Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
6. Toss With Remaining Sauce and Serve: Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.

More Teriyaki-Flavored Recipes

What can I say, teriyaki chicken is one of my all-time favorite things to eat. I don’t care how it’s made, I just LOVE it! Here are a few of my favorites!

Recipe Skill Levels

Teriyaki Beef Skewers

50 minutes

Dinner

Grilled Pineapple Teriyaki Chicken

25 minutes

Dinner

Baked Sesame Teriyaki Salmon

35 minutes

Dinner

Amazing Teriyaki Burgers

15 minutes

Print

Sheet Pan Teriyaki Chicken and Vegetables

This sheet pan teriyaki chicken with vegetables is a family favorite! It's loaded with tender chicken and veggies that get tossed in a homemade teriyaki sauce. A one pan dinner recipe that is super easy to throw together.

Course Dinner

Cuisine Asian American

Keyword baked teriyaki chicken, sheet pan teriyaki chicken

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Calories 250kcal

Author Alyssa Rivers

Ingredients

• 1 cup soy sauce
• ¼ cup brown sugar
• 1 ½ teaspoons sesame oil
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• ¼ cup water
• salt and black pepper, to taste
• 3 boneless skinless chicken breasts, cut in half lengthwise (about 1 1/2 pounds)
• 2 cups broccoli florets
• 1 cup carrots sliced
• ½ red onion, sliced
• 1 bell pepper, sliced

Instructions

• Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
• Add 1 cup soy sauce, ¼ cup brown sugar, 1 ½ teaspoons sesame oil, 3 cloves garlic,1 teaspoon grated ginger, 1 tablespoon cornstarch, ¼ cup water and salt and black pepper, to taste, to a medium saucepan and bring to a boil over medium heat.
• Reduce the heat and simmer for about five minutes or until the sauce has thickened.
• Meanwhile, cut 3 boneless skinless chicken breasts, into 1-inch pieces and lay in the center of the sheet pan. Toss 2 cups broccoli florets, 1 cup carrots, ½ red onion, and 1 bell pepper, with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
• Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
• Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.

Video

Notes

Updated on June 13, 2024

Originally Posted on April 27, 2019

Nutrition

Calories: 250kcal | Carbohydrates: 29g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 3382mg | Potassium: 795mg | Fiber: 3g | Sugar: 18g | Vitamin A: 6587IU | Vitamin C: 83mg | Calcium: 69mg | Iron: 2mg

This Memorial Day Menu Plan makes holiday planning a breeze! I’ve even included a shopping list, so you can spend less time organizing and more time celebrating!

I love any excuse for a celebration with food! These Fall off the Bone Slow Cooker Ribs and Cherry Pie Bars are a hit at every party!

Easy Memorial Day Menu

I absolutely love hosting parties, but the food can be stressful! Knowing what to buy and what to make is the hardest part. I wanted to pass all of my food party prep along to you so that you can skip that step and go straight to celebrating! This Memorial Day menu plan has a few options for main entrees, sides, and even dessert! One of them even uses a slow cooker so it free’s up your grill! You can click here to find a roundup of more delicious potluck recipes.

• Entree:  The Best Burger and Secret Sauce
• Entree: Fall off the Bone Slow Cooker Ribs
• Side: Easy Grilled Corn
• Side: BLT Avocado Pasta Salad
• Dessert: Red White and Blue Cheesecake Salad
• Dessert: Cherry Pie Bars

The Best Burger & Secret Sauce Recipe

5 from 3 votes

Get ready for the ultimate burger experience topped with my irresistible Secret Sauce. The flavor packed into this burger is a delicious twist on a classic favorite.

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Easy & Tender Slow Cooker Ribs

4.94 from 15 votes

Tender, flavorful ribs made easy in the slow cooker! Finished with a broiled BBQ glaze for sticky, saucy perfection your whole crew will devour.

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Easy Grilled Corn

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Grilled Corn is a family favorite! It's so easy to make this incredibly delicious side dish that you'll have on repeat all summer long.

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BLT Avocado Pasta Salad

5 from 2 votes

BLT avocado pasta salad is fresh and crisp romaine lettuce tossed in bacon, tomato, pasta, and avocado. Topped with a creamy dressing and sprinkled with feta cheese this is one amazing salad!

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Red White and Blue Cheesecake Salad

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Introducing the red, white, and blue cheesecake salad, a delightful and patriotic summer fruit salad that combines the vibrant flavors of strawberries and blueberries with creamy cheesecake and fluffy marshmallows. It's super easy to throw together and a hit at every potluck!

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Cherry Pie Bars

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Cherry pie in the best form possible: cherry pie bars! You can whip up a whole pan of these bars in minutes using cherry pie filling. They're pretty, easy to make, and always a hit to serve!

Each recipe on this meal plan is meant to feed about 6 adults so if you are making all of them, this amount of food should easily be able to feed about 15+ people. More if its a combination of adults and kids!

More Desserts for Memorial Day

You can never go wrong with having too many desserts at your party! Here are a few more favorites that you can try out!

Desserts

Starbucks Copycat Chocolate Pistachio Loaf

1 hour 20 minutes

Candy

3 Ingredient Cool Whip Candy

1 hour 34 minutes

Desserts

Copycat Neiman Marcus Chocolate Chip Cookies

32 minutes

Valentine's Day

Valentine’s Day Crack

20 minutes

No Bake Snickers Bar Pie is one of the easiest and most delicious no bake pies that you make. You will love the Snickers pieces in every bite!

If you are obsessed with snickers like I am be sure to try Homemade Snickers Bars, Snickers Cheesecake Bars,  Snickers Brownies.

Ingredients in No-Bake Snickers Pie

This pie can be put together in 10 minutes. That’s it! The filling is a cool and creamy peanut butter cheesecake that is packed with flavor. Check out the recipe card at the bottom of the post for all of the exact measurements.

• Cream cheese: This creates the smooth and tangy filling for the pie.
• Chunky peanut butter:  mixed with the cream cheese, this is what brings on that classic snickers flavor.
• Powdered sugar:  The powdered sugar adds in some sweetness to balance out the tang in the cream cheese. It also makes it so that the filling stays nice and smooth.
• Cool whip: Make sure that your cool whip isn’t frozen! If it is, you need to thaw it to room temperature so that it mixes into the filling without any lumps.
• Snickers Bars: Cut up snickers bars go into the filling and you will also sprinkle some on top as a garnish!
• Graham cracker pie crust:  You can make this from scratch (instructions are on the recipe card) or you can skip this step and just buy one pre-made at the store!

How to Make No Bake Snickers Bar Pie

This pie will be the biggest hit wherever it goes. And it is perfect for upcoming gatherings because it is so easy to make!

1. Make the Crust: Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix until combined. It should resemble damp sand. (You can also use a pre-made crust instead). 
2. Press into Pan: Press the mixture evenly into a 9-inch pie pan, going all the way up the sides. Use your fingers or the bottom of a flat measuring cup or glass to really pack the crumbs together. Chill the crust in the refrigerator while you prepare the filling. 
3. Make Filling: Add the cream cheese, peanut butter, and sugar to a large bowl and beat with a hand mixer or a stand mixer fitted with a paddle attachment until well combined. 
4. Fold and Garnish: Fold in the whipped topping, followed by the chopped Snickers, reserving a few of the Snickers for garnishing the top. 
5. Add Filling to Crust: Spread the filling evenly in the chilled pie shell and top with the reserved Snickers and chopped peanuts.
6. Chill: Chill for at least 3 hours.
7. Add sauce: Drizzle with caramel sauce before serving.

More Delicious No Bake Pies

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No-Bake Key Lime Pie

3 hours 30 minutes

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No-Bake Oreo Pie

6 hours 20 minutes

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No-Bake Lemon Pie

6 hours 30 minutes

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No-Bake Chocolate Pie

6 hours 30 minutes

Print

No Bake Snickers Bar Pie

This is one of the easiest and most delicious no bake pies that you make. You will love the snickers pieces in every bite!

Course Dessert

Cuisine American

Keyword no bake pie, no bake snickers bar pie, no bake snickers pie, snickers bar pie, snickers dessert

Prep Time 25 minutes minutes

Chill 3 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 8 servings

Calories 512kcal

Author Alyssa Rivers

Ingredients

Crust

• 1 ½ cups graham cracker crumbs, about 12 whole crackers
• ¼ cup granulated sugar
• ½ cup salted butter, melted

Snickers Filling

• 8 ounces cream cheese, softened
• ½ cup crunchy peanut butter
• 1 cup powdered sugar
• 8 ounces whipped topping, thawed
• 6 full-sized Snickers Bars, chopped, reserve some for top
• chopped peanuts, for topping if desired
• caramel sauce, for topping if desired

Instructions

Crust

• Add 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and melted ½ cup salted butter, to a medium bowl and mix until combined. It should resemble damp sand. (You can also use a pre-made crust instead).
• Press the mixture evenly into a 9-inch pie pan, going all the way up the sides. Use your fingers or the bottom of a flat measuring cup or glass to really pack the crumbs together.
• Chill the crust in the refrigerator while you prepare the filling.

Snickers Filling

• Add 8 ounces cream cheese, ½ cup crunchy peanut butter, and 1 cup powdered sugar to a large bowl and beat with a hand mixer or a stand mixer fitted with a paddle attachment until well combined.
• Fold in 8 ounces whipped topping, followed by the chopped 6 full-sized Snickers Bars, reserving a few of the Snickers for garnishing the top.
• Spread the filling evenly in the chilled pie shell and top with the reserved Snickers, and chopped peanuts,. Chill for at least 3 hours.
• Drizzle with caramel sauce, before serving.

Video

Notes

Originally posted on May 5, 2016

Updated on May 16, 2024

Nutrition

Calories: 512kcal | Carbohydrates: 45g | Protein: 8g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 385mg | Potassium: 220mg | Fiber: 2g | Sugar: 34g | Vitamin A: 757IU | Vitamin C: 0.004mg | Calcium: 72mg | Iron: 1mg

Be prepared to fall in love with this blueberry lemon upside-down cake! A delicious and moist lemon sponge cake bursting with juicy caramelized blueberries on top!

There is something so fun about an upside-down cake! They’re always beautiful, full of fruit, and always extra moist! Try some more of our favorite upside-down cakes, like this pineapple, peach, or this delicious caramel apple version!

Blueberry Lemon Upside-Down Cake

I’ve always loved a classic upside-down cake but this blueberry lemon version BLEW me away! First the cake…it’s bursting with lemon zest AND lemon extract, so you know the zingy flavors are on point. Then comes the fresh blueberry topping. The plump sweet blueberries melt into the moist lemon cake as it bakes and every bite is pure heaven. This is an easy and impressive dessert and everyone will devour this blueberry lemon upside-down cake!

Blueberry and lemon are the perfect pairing of flavors! If you love this flavor combination like I do, then try this yummy bread, this pound cake, or these fun cookies.

Ingredients Needed

This blueberry lemon upside-down cake is a work of art! Anyone can make it as long as you stick to this ingredients list. Check out the recipe card at the bottom of the post for exact measurements.

Blueberry Topping

• Unsalted Butter: The butter melts into the berries and the cake as it bakes and is so yummy!
• Sugar: Adds sweetness and caramelizes as it heats.
• Lemon Juice and Zest: Fresh lemon juice and zest are a must!
• Blueberries: I love using fresh blueberries, but you can use frozen ones!

Lemon Cake

• All-Purpose Flour: The base of the dry ingredients.
• Baking Powder: This helps the cake to rise and get that soft texture.
• Salt: Enhances the flavors and sweetness of the cake.
• Butter: Use softened butter! It makes your cake moist and delicious!
• Sugar: Use granulated sugar for this cake.
• Eggs: Adds moisture and structure to the cake.
• Lemon Zest: This brightens the lemony flavors in the cake!
• Vanilla Extract: Adds sweetness and flavor.
• Lemon Extract: The extra zing of lemon extract makes this the BEST lemon cake.

Blueberry Lemon Upside-Down Cake Recipe

This cake takes a few steps but it’s pretty easy and SO worth it! I walk you through the recipe with detailed instructions and pictures because I want this recipe to be a success. Trust me, you’ll want to make it again and again!

Blueberry Topping

1. Preheat/ Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray the bottom and sides of a 9-inch round cake pan with non-stick cooking spray and set aside.
2. Cook the Lemon Butter Mixture: In a small saucepan add the butter, sugar, lemon zest, and lemon. Cook for about 2 minutes until the mixture starts to bubble. 
3. Add the Blueberries: Add in the blueberries and stir to combine. 
4. Pour the Blueberry Mixture Into the Prepare Pan: Pour the blueberry mixture into the bottom of the prepared pan.

Lemon Cake

1. Combine the Dry Ingredients: In a medium-sized mixing bowl whisk together the flour, baking powder, and salt then set aside.
2. Beat the Butter and Sugar: Beat together the butter and sugar in a stand mixer or with an electric hand mixer. Beat together until fluffy about 2 minutes.
3. Add the Eggs, Lemon Zest, and Extracts: Add in the eggs one at a time, followed by the lemon zest, vanilla, and lemon extract. 
4. Add in the Dry Ingredients: Add in the dry ingredients continue to mix until combined.
5. Spread Cake Batter on the Blueberry Mixture: Spread the batter on top of the blueberry mixture.
6. Bake: Bake for 45-50 minutes or until the cake is firm to the touch. 
7. Rest, Flip, and Serve: Let the cake rest for 10 minutes, then carefully flip it over on a plate. Serve this blueberry lemon upside-down cake with fresh whipped cream on top!

More Delicious Blueberry Recipes

Desserts

Blueberry Lattice Pie

5 hours 30 minutes

Recipe Skill Levels

Blueberry Cookies

18 minutes

Desserts

No Bake Very Berry Cheesecake

10 minutes

Bread

Blueberry Banana Bread

1 hour

Print

Blueberry Lemon Upside-Down Cake

Be prepared to fall in love with this blueberry lemon upside-down cake! A delicious and moist lemon sponge cake bursting with juicy caramelized blueberries on top!

Course Dessert

Cuisine American

Keyword blueberry lemon upside down cake, upside down cake recipes

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 Servings

Calories 427kcal

Author Alyssa Rivers

Ingredients

Blueberry Topping

• 4 tablespoons unsalted butter
• ½ cup granulated sugar
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• 2½ cups fresh blueberries

Lemon Cake

• 1½ cups all-purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract

Instructions

Blueberry Topping

• Preheat the oven to 350 degrees Fahrenheit. Spray the bottom and sides of a 9-inch round cake pan with non-stick cooking spray and set aside.
• In a small saucepan, add 4 tablespoons unsalted butter, ½ cup granulated sugar, 2 teaspoons lemon zest, and 1 tablespoon fresh lemon juice. Cook for about 2 minutes until the mixture starts to bubble.
• Add in 2½ cups fresh blueberries and stir to combine.
• Pour the blueberry mixture into the bottom of the prepared pan.

Lemon Cake

• In a medium-sized mixing bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoon baking powder, and ½ teaspoon salt, then set aside.
• Beat together 1/2 cup unsalted butter, and 1 cup granulated sugar in a stand mixer or with an electric hand mixer. Beat together until fluffy, about 2 minutes.
• Add in the 2 large eggs one at a time, followed by 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and ½ teaspoon lemon extract.
• Add in the dry ingredients and continue to mix until combined.
• Spread the batter on top of the blueberry mixture.
• Bake for 45-50 minutes or until the cake is firm to the touch.
• Let the cake rest for 10 minutes, and then carefully flip it over on a plate. Serve with fresh whipped cream on top!

Notes

Updated on May 13, 2024

Originally Posted on March 08, 2015

Nutrition

Calories: 427kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 255mg | Potassium: 162mg | Fiber: 2g | Sugar: 42g | Vitamin A: 615IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 2mg