This article is from Delicious Everyday.
Dress up your breakfast with these easy strawberry waffles. They are a cream cheese waffle that is studded with strawberries in each bite. Crispy outside with a fluffy waffle center. Don’t buy frozen and learn …
Dress up your breakfast with these easy strawberry waffles. They are a cream cheese waffle that is studded with strawberries in each bite. Crispy outside with a fluffy waffle center. Don't buy frozen and learn how to make homemade in no time. Top your waffles with this strawberry chia jam for another way to elevate...
You should know by now that I love coffee cakes (I mean, any excuse to eat cake for breakfast, right?) and this blueberry cream cheese variation may just be my favorite one yet! With a moist and tender crumb, fresh summer blueberries, and a ribbon of sweetened cream cheese running through the middle, this bold […]
You should know by now that I love coffee cakes (I mean, any excuse to eat cake for breakfast, right?) and this blueberry cream cheese variation may just be my favorite one yet!
With a moist and tender crumb, fresh summer blueberries, and a ribbon of sweetened cream cheese running through the middle, this bold breakfast cake is bound to make your morning better (or your afternoon, for that matter, as it can be enjoyed any time of day!)
This pesky recipe. Considering it’s nearly identical to my other coffee cake recipes (which are all based on my grandma’s recipe for sour cream coffee cake), I didn’t anticipate it needing quite so many tests. But that cream cheese swirl just didn’t want to cooperate. First the cream cheese was too liquidy, making it nearly impossible to spread the final layer of thick cake batter on top. Then my blueberry distribution was off, resulting in a base of blue and barely anything in the top half. A few proportion and process changes improved the process greatly.
The cream cheese layer sunk a little bit in the final version, but I’ve decided I’m ok with that because this coffee cake is amazing and I didn’t want you to have to wait any longer for the recipe.
This smoked salmon pasta is easy and irresistibly tasty, pairing the smoky fish with a creamy sauce, lemon and fresh dill.
It’s hard to tire of the rich, buttery goodness of smoked salmon: it’s ideal for pairing with everything from bagels to dip to appetizers. Here’s the newest way we’ve fallen hard for it: Smoked Salmon Pasta! Imagine: chewy al dente pasta, bathed with a creamy sauce punctuated by bright lemon zest and herbaceous fresh dill. It’s hard not to be head over heels about this one! It’s extremely versatile: try it as an easy dinner, a fun brunch idea or picnic pasta salad.
Ingredients in this smoked salmon pasta
This smoked salmon pasta is designed as fast and easy meal, using a protein that’s totally no cook: smoked salmon! It makes it simple to throw into the pasta after you cook it, using cream cheese to make a quick and creamy sauce. Here’s what you’ll need:
Smoked salmon: Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon)
Short cut pasta like penne, rigatoni, or farfalle
Cream cheese
Olive oil
Grated Parmesan cheese
Garlic powder, onion powder, salt and pepper
Lemon zest
Fresh dill
Tips for smoked salmon pasta
This recipe is as easy as they come: boil the pasta, add the sauce ingredients, stir it up and add smoked salmon! There are a few things to note about the method and what to expect. Here’s what to know:
Make sure to cook the pasta to al dente. This means “to the bite” in Italian: ideally when it’s tender with a small white speck inside when you bite into a piece. Boil it a few minutes less than the package instructions indicate, and start taste testing early!
Save the pasta water! This ingredient will be used to make a creamy sauce. It’s easy to forget (been there), so my mom shared a tip with us. Place a liquid measuring cup inside your strainer. When you go to dump the pasta, you’ll remember to remove the liquid!
The texture is best when served immediately. This smoked salmon pasta is best when the pasta is freshly cooked and it’s warm: especially since you use the pasta water to help create the sauce. You can eat it later, but it does get drier in texture. More on that below!
Leftovers and storage instructions
Want to save this smoked salmon pasta for later, or make it in advance? Here’s what to know:
Make ahead tip: The best way to prep in advance? Measure out all your sauce ingredients and place them in a covered container in the fridge. Then cook the pasta and dump them in when you’re ready to serve.
Leftovers become dry with refrigeration. They store up to 3 days refrigerated, but you’ll notice the texture becomes drier. You can reheat the pasta with a splash of water on the stovetop, and revive the flavors with a pinch or two of salt.
And that’s it! We hope you love this smoked salmon pasta as much as we do. It disappeared very quickly at a dinner we made for my parents recently!
More smoked salmon recipes
Smoked salmon is ideal for quick and easy meals because it’s a healthy protein that requires no cooking! Here are some of our top smoked salmon recipes:
6 to 8 ounces smoked salmon*, flaked into pieces with a fork
Zest from 1 lemon
2 tablespoons fresh dill
Instructions
Bring a large pot of well-salted water to a boil. Cook the pasta until it is al dente, testing a few minutes before the package instructions indicate. Using a glass liquid measuring cup, reserve 1 cup of the hot pasta water, then drain the pasta.
Return the pasta to the pot. Add the cream cheese (broken into dollops), olive oil, grated Parmesan cheese, garlic powder, onion powder, kosher salt and a few grinds black pepper. Pour in ½ cup of the pasta water and toss until a creamy sauce forms; adding a splash of additional water as necessary to come to a creamy consistency.
Add the smoked salmon (flaked into pieces with a fork), lemon zest, and fresh dill. Gently mix, adding another splash of pasta water so that it’s creamy. Serve immediately. (Leftovers store up to 3 days refrigerated, but you’ll notice the texture becomes drier. You can reheat the pasta with a splash of water on the stovetop, and revive the flavors with a pinch or two of salt.)
Notes
*Look for cold-smoked salmon or lox (with a soft texture), not hard-smoked (which is flaky and more like cooked salmon).
This elegant Strawberry Tart features a thick layer of cream cheese filling and an easy press-in crust crowned with fresh summer strawberries. Use the alternate instructions to make this tart gluten free. This post contains affiliate links. It’s that time of year where I can’t go to the grocery store without picking up one (or …
This elegant Strawberry Tart features a thick layer of cream cheese filling and an easy press-in crust crowned with fresh summer strawberries. Use the alternate instructions to make this tart gluten free.
This post contains affiliate links.
It’s that time of year where I can’t go to the grocery store without picking up one (or several) containers of fresh strawberries.
This Strawberry Tart recipe came from my friend Erin from Texanerin Baking. After sharing it with you several years ago, I was reminded of how delicious it is and decided it was time to bring it back to your attention as well.
I love carrot cake, but I don’t love decorating layered cakes. I don’t have the patience or talent to do anything too fancy. That is why I LOVE this Carrot Cake Loaf. You get all of the same flavors and textures as traditional carrot cake, …
I love carrot cake, but I don’t love decorating layered cakes. I don’t have the patience or talent to do anything too fancy. That is why I LOVE this Carrot Cake Loaf. You get all of the same flavors and textures as traditional carrot cake, but it is SIMPLE to make! You don’t even need…
Our Spinach Artichoke Dip without mayo is creamy, rich, and better than any other version you’ve tried! This baked dip is made up of layers and layers of deliciousness. In other words, cream cheese, mozzarella, Greek yogurt, and more combine to make th…
Our Spinach Artichoke Dip without mayo is creamy, rich, and better than any other version you've tried! This baked dip is made up of layers and layers of deliciousness. In other words, cream cheese, mozzarella, Greek yogurt, and more combine to make this thick, delicious dip. This spinach artichoke dip contains a secret ingredient. Well,...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Baked Spinach Artichoke Dip.
Make your morning magnificent with these pillowy-soft cinnamon rolls infused with nutty brown butter in the dough, filling, AND frosting. They’re everything you want in a classic cinnamon roll, and then some! Take your classic cinnamon rolls up a notch with brown butter! Its nutty, caramel-like flavor adds a new level of depth to these […]
Make your morning magnificent with these pillowy-soft cinnamon rolls infused with nutty brown butter in the dough, filling, AND frosting. They’re everything you want in a classic cinnamon roll, and then some!
Take your classic cinnamon rolls up a notch with brown butter! Its nutty, caramel-like flavor adds a new level of depth to these soft and pillowy rolls. Topped with a fluffy cream cheese frosting (also made with brown butter) for a breakfast treat you’ll simply adore.
Good morning indeed!
There’s something nostalgic about a classic cinnamon roll, whether your memories involve a pop can (that still, to this day, makes me flinch whenever I open it), a local bakery in your hometown, or one of the aromatic bun shops in malls or airports.
Whatever your memories involve, chances are that you’ve had a hard time replicating that with homemade versions. Or maybe that’s just me?
Needless to say, this recipe is as close as I’ve gotten to what my tastebuds remember. From the gooey centers to the just-shy-of-too-sweet frosting, with ample amounts of cinnamon sugar rolled up in a pillowy soft dough, these brown butter cinnamon rolls are perfect served with a cup of bitter brew.
The secret to these stellar cinnamon rolls is most definitely the brown butter: its nutty, caramel-like flavor compliments and enhances the cinnamon and adds a sumptuous depth of flavor and subtle savory notes to contrast the sticky sweetness.
A couple of years ago I made these adorable little mini pecan pies, and then last year I did a pumpkin pie version, and now I’m doing it with a savory pie! Or a quiche, rather. These cute little two-bite Mini Broccoli Cheddar Quiches make a fun grab-n-go meal prep breakfast, or a great finger food for brunch or Easter gatherings. They’re so cute that they’re sure to impress any guest!
Can I Make Them Ahead?
These little quiches are definitely best right after baking, although I still enjoyed the leftovers quite a bit. If I were making them for guests, I would definitely make them on the same day as serving. If I were making them for myself, I’d happily eat the leftovers over the span of a few days. The biggest change is that the crust softens as it is stored in the refrigerator. They’ll probably be good for about 3-4 days in the refrigerator.
Can You Freeze Mini Quiches?
I did test a couple of the quiches to see if they held up to freezing (mostly for meal prep purposes). I microwaved one straight from the freezer without thawing for one minute and it came out piping hot and delicious, but with a very soft crust. I allowed the second quiche to thaw in the refrigerator over night and then microwaved until warm. That method turned out about the same as the one microwaved straight from the freezer.
Try Different Flavors
You can try swapping out the broccoli and cheddar with different flavor combinations. Here are some other ingredients you can try:
Sausage (browned)
Ham
Onion (sautéed)
Bell pepper (sautéed)
Bacon
Spinach (sautéed)
Sun dried tomatoes
Swiss cheese
Gruyere
Smoked mozzarella
Parmesan
Mini Broccoli Cheddar Quiches
Impress your guests with the perfect little mini broccoli cheddar quiches. Great for Easter, Mother's Day, or any brunch gathering.
Preheat the oven to 350ºF. Add the room temperature butter and room temperature cream cheese to a bowl. Use a mixer to whip them together until evenly combined.
Begin stirring in the flour, about ¼ cup at a time, until a dough forms. The dough should be soft, but not sticky.
Divide the dough into 12 equal portions (begin by dividing into four pieces, then divide each quarter into three equal-sized pieces). Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
Finely chop the thawed broccoli florets (about 1.5 cups once chopped). Shred the cheddar cheese (about 1 cup shredded). Add the broccoli and cheddar to the egg mixture and stir to combine.
Divide the broccoli cheddar mixture between the twelve mini pie crusts. The liquid egg mixture will not fully submerge the broccoli and cheddar in the crusts, but it will puff up and fill the crust once baked.
Bake the mini quiches in the preheated oven for 35 minutes or until puffed in the center and golden brown around the edges.
Carefully transfer the baked quiches to a wire rack to cool. Serve warm, or at room temperature within two hours of baking.
How to Make Mini Broccoli Cheddar Quiches – Step by Step Photos
Preheat the oven to 350ºF. Add 8 Tbsp room temperature butter and 4oz. room temperature cream cheese to a bowl.
Use a mixer to whip the butter and cream cheese together until well combined.
Begin stirring in all-purpose flour, about ¼ cup at a time, until it forms a dough (it should be similar in texture to playdough). You’ll need to add about 1 cup + 2 Tbsp flour total.
Divide the dough into 12 equal-sized pieces. To do this, divide the dough into four equal-sized pieces first. From there, divide each quarater into three equal-sized pieces. Roll each piece into a ball and place them into the wells of a muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells. Make sure to get down into the corners of the well where a lot of the dough can accumulate and get too thick.
Whisk together 2 large eggs, ½ cup milk, ¼ cup grated Parmesan, ¼ tsp garlic powder, ¼ tsp pepper, and ¼ tsp salt in a bowl.
Finely chop ½ lb. thawed frozen broccoli florets. You’ll want about 1.5 cups once chopped.
Add the chopped broccoli and 1 cup shredded cheddar cheese to the egg mixture and stir to combine.
Divide the mixture among the twelve mini pie crusts.
Don’t worry if the liquid egg and milk mixture does not come all the way to the top of the broccoli and cheddar. The egg will puff up and surround the broccoli as they bake. Just try to get a fairly even amount in each one.
Bake the broccoli cheddar quiches in the preheated 350ºF oven for about 35 minutes, or until puffed up and golden brown around the edges.
Transfer the mini quiches to a wire rack to cool, then serve. The quiches should just pop right out of the muffin tin if you insert a butter knife between the tin and the side of the quiche. Just be gentle, as they will be slightly soft when hot.
Enjoy warm, or at room temperature within two hours of baking. Or, store in the refrigerator for 3-4 days.
What do you do when you have a bunch of brown bananas? I usually make banana bread or my breakfast cookies, but I also love making this simple Banana Bundt Cake. Bundt cakes are my favorite kind of cakes to make because they are easy to make, you don&#…
What do you do when you have a bunch of brown bananas? I usually make banana bread or my breakfast cookies, but I also love making this simple Banana Bundt Cake. Bundt cakes are my favorite kind of cakes to make because they are easy to make, you don’t need any decorating skills, and they…
As I’ve gotten older my palate has become more adventurous, preferring flavors that surprise and excite my tongue. But I grew up in the midwest in the ’80s when creamy casseroles were a dinnertime staple, so I still have a soft spot for classic dishes like this Tuna Noodle Casserole. It might not be as flashy as many of my other creations, but it’s filling, creamy, and totally comforting! I did update this classic a bit to fit my current cooking style by making this tuna noodle casserole from scratch, with no canned condensed soup.
What is Tuna Noodle Casserole?
This classic casserole dish starts with a creamy mushroom sauce combined with delicate egg noodles, peas, and tuna, then topped with a buttery breadcrumb, cracker, or potato chip topping. The classic version of tuna noodle casserole uses a can of condensed cream of mushroom soup for the sauce, but in the recipe below I’ve whipped up a homemade creamy mushroom sauce instead. It does take a little more time, but it’s totally worth it, IMHO!
Make it Cheesy
One of the most popular variations of this classic casserole is to add cheddar cheese. So if you like your tuna noodle casserole extra cheesy, feel free to stir in a cup of shredded cheddar when combining the sauce, pasta, and tuna. It will get nice and melty as the casserole bakes! Parmesan is another great option.
What to Serve with Tuna Noodle Casserole
This casserole can be a bit on the heavy side, especially if you prefer to make the cheesy version, so I like to pair it with a really light and simple side salad. The delicate flavor and texture of the salad perfectly balance the creamy tuna casserole and it helps you get a little more green on that plate. Plus, it only takes five minutes to make! A simple Three Bean Salad might also be nice.
Tuna Noodle Casserole
Tuna Noodle Casserole is a creamy and comforting classic American dinner full of noodles, a creamy mushroom sauce, tuna, and peas.
Course Dinner, Main Course
Cuisine American
Total Cost $6.85 recipe / $1.14 serving
Prep Time 10minutes
Cook Time 55minutes
Total Time 1hour5minutes
Servings 61.3 cups each
Calories 432kcal
Author Beth – Budget Bytes
Ingredients
1yellow onion, diced$0.32
4Tbspbutter, divided$0.44
8oz.mushrooms, sliced$1.69
3/4tspsalt, divided$0.04
1/4tsppepper$0.02
2Tbspall-purpose flour$0.02
2cupswhole milk$0.40
1cupvegetable or chicken broth$0.13
4oz.cream cheese$0.75
1/2cupfrozen peas$0.25
8oz.wide egg noodles$0.70
2Tbspbreadcrumbs$0.08
2Tbspgrated Parmesan$0.22
12oz.chunk light tuna, drained$1.79
Instructions
Finely dice the onion and add it to a skillet with 1 Tbsp butter. Sauté the onion over medium heat until softened.
While the onion is cooking, slice the mushrooms. Add them to the skillet with the onion and ¼ tsp each of salt and pepper. Continue sautéing over medium heat until the mushrooms have softened. Remove the mushrooms and onions from the skillet and set aside.
Add the flour and an additional 2 Tbsp butter to the skillet. Cook and whisk over medium heat as the butter melts. Continue whisking as the butter and flour bubbles and foams for about one minute.
Add the milk, broth, and cream cheese to the skillet. Whisk to combine with the butter and flour mixture. Continue cooking over medium, whisking until the cream cheese has fully melted in and the sauce begins to simmer, at which point it will thicken.
Add the frozen peas and the cooked mushrooms and onions back to the sauce. Stir to combine, then season with more salt and pepper (about ½ tsp salt and another pinch of pepper). Set the sauce aside.
Begin to preheat the oven to 350ºF. Bring a large pot of water to a boil for the noodles. Once boiling, add the egg noodles and boil for about 7 minutes, or just until tender. Drain the noodles in a colander.
While the noodles are boiling, prepare the breadcrumb topping. Melt 1 Tbsp butter, then stir in the breadcrumbs and Parmesan.
Combine the creamy mushroom sauce, cooked and drained noodles, and drained tuna.
Transfer the casserole mixture to a 3 quart casserole dish, then top with the breadcrumb topping.
Bake the casserole for about 25 minutes or until heated through and golden brown on top. Serve hot and enjoy!
How to Make Tuna Noodle Casserole – Step by Step Photos
Start by finely dicing one yellow onion. Add it to a skillet with one tablespoon of butter and sauté over medium until the onions are soft.
While the onions are sautéing, slice 8oz. of mushrooms. Add the mushrooms, ¼ tsp salt, and ¼ tsp pepper to the skillet with the onions and continue to sauté until they are tender. Transfer the sautéed vegetables to a clean bowl.
Add two more tablespoons of butter and 2 tablespoons of flour to the skillet. Continue to cook over medium, whisking the butter and flour together as the butter melts. Continue to cook and whisk for about one minute after the butter and flour mixture begins to bubble and foam. The butter and flour mixture helps thicken the sauce.
Add 2 cups of milk, 1 cup of vegetable broth, and 4oz. cream cheese (cut into chunks) to the skillet. Continue to cook and whisk these ingredients together over medium heat until the cream cheese has fully melted and the sauce begins to simmer.
Add the cooked onions and mushrooms and ½ cup frozen peas to the creamy sauce. Stir to combine. Taste and add more salt and pepper (I added another ½ tsp salt and a pinch of pepper). Set the sauce aside.
Begin to preheat the oven to 350ºF. Bring a pot of water to a boil, then add 8oz. wide egg noodles. Boil for about 7 minutes, or just until tender. Drain the noodles in a colander.
While the pasta is boiling, mix together the Parmesan breadcrumb topping. Melt one tablespoon of butter in a small bowl, then stir in 2 tablespoons of breadcrumbs and 2 tablespoons of grated Parmesan.
Finally, combine the creamy mushrooms sauce, cooked and drained egg noodles, and one 12oz. can of tuna (drained). If you wanted to add cheddar, this is the point where I’d stir it into the mix.
Transfer the casserole mixture to a 3-quart casserole dish and top with the Parmesan breadcrumb topping.
Bake the casserole for about 25 minutes in the preheated 350ºF oven, or until heated through and golden brown on top.
Prep Time:
Yield:
Print Recipe
Pin Recipe
Category:
Method:
Cuisine:
I love carrot cake, but I don’t love decorating layered cakes. I don’t have the patience or talent to do anything too fancy. That is why I LOVE this Carrot Cake Loaf. You get all of the same flavors and textures as traditional carrot cake, but it is SIMPLE to make! You don’t even need… 
What do you do when you have a bunch of brown bananas? I usually make banana bread or my breakfast cookies, but I also love making this simple Banana Bundt Cake. Bundt cakes are my favorite kind of cakes to make because they are easy to make, you don’t need any decorating skills, and they… 
