This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs. A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, […]
This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs.
A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, a chicken Caesar pasta salad. ♡
It’s basically everything we all love about a good chicken Caesar — perfectly-seasoned chicken, crisp Romaine leaves, a bold and tangy Caesar dressing and a generous shower of freshly-grated Parmesan — tossed with chilled and chewy al dente pasta. Then in lieu of traditional croutons, I like to whip up a quick batch of crunchy, salty, garlicky breadcrumbs to sprinkle on top. It’s a classic pasta salad recipe that’s always so satisfying and comes together easily too!
Of course, if chicken isn’t your thing, feel free to sub any other protein in here that you prefer (shrimp, salmon, bacon, Italian sausage, or even roasted chickpeas would be great options). And if you happen to have any roasted veggies on hand, they would always be welcome here too. I do just have to say that I’m partial to my favorite homemade Caesar dressing, but totally get it if you’d like to save some time and use a bottle of store-bought (in which case, Ken’s or Marzetti are two brands I always recommend).
However you make it, I promise that this classic Caesar pasta salad recipe is always a winner!
When I think of comfort food, I always think of chicken parmesan. It’s everything I want in a cozy meal– crispy, saucy chicken topped with melty cheese! This one-pan chicken parmesan recipe is so easy to make and guaranteed to be a hit. Served over spaghetti and topped with a healthy dose of parmesan cheese, it’s a recipe I come back to time and time again.
What Is Chicken Parmesan?
You’ll probably recognize Chicken Parmesan as a dish from every American-Italian restaurant menu. It is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or even provolone cheese.
Ingredients Needed
Here’s what you’ll need to make chicken parmesan:
Chicken Breasts: You’ll need 2 large chicken breasts for this recipe because each chicken breast will be sliced into 2 cutlets for 4 servings.
Breadcrumbs: We’re using plain breadcrumbs so we can season them to our liking and create a crispy breading on the chicken.
Grated Parmesan: You can use pre-grated or grate your own parmesan.
Seasonings: Garlic powder, Italian seasoning, salt, and freshly cracked black pepper season the chicken as well as the bread crumbs.
Egg: Egg helps adhere the breading to the chicken.
All-Purpose Flour: A bit of flour helps to thicken the sauce.
Cooking Oil: Any neutral oil that you like to cook with is fine.
Marinara Sauce: We like using our Homemade Marinara Sauce! But your favorite jarred sauce would work just fine.
Mozzarella Cheese: We used pre-shredded, but you’re welcome to shred your own! Low moisture, whole-milk mozzarella will work best here, as fresh mozzarella has a bit too much moisture. You can even use provolone cheese if you like.
Fresh Parsley: Totally optional, but it does add a lovely freshness at the end!
Most chicken parmesan recipes will have you crisp up the chicken in a pan and then transfer it to the oven to finish cooking and melt the cheese. In this recipe, everything is done in the skillet to save time and clean up!
Make sure your pan is big enough to accommodate all of the chicken pieces (we used a 12-inch skillet) and you’ll need a lid that will fit the pan in order to melt the cheese and warm the marinara.
If you don’t have a lid or something to tent the pan with (tin foil should work as well!) You can transfer to a baking sheet lined with a rack and bake at 375°F for 10 minutes until the cheese is melted.
You’re welcome to warm up your marinara sauce before adding it to the chicken, but I find that it warms up enough while the cheese is melting.
Use a sharp knife to carefully filet the chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets.
Lightly season both sides of the chicken with a pinch of salt and pepper, Italian seasoning, and garlic powder.
In a wide shallow bowl or container, combine the bread crumbs, parmesan, garlic powder, Italian seasoning, salt, and some freshly cracked pepper.
In a separate wide shallow bowl or container, whisk the egg until smooth.
In a third shallow bowl, add the flour.
Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.
Heat the cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.
Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and ¼ cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
Top the chicken with fresh chopped parsley (optional) and serve with spaghetti and additional marinara.
how to make Chicken Parmesan – step by step photos
Use a sharp knife to carefully filet 2 boneless, skinless chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets. Lightly season both sides of the chicken with a pinch of salt, pepper, Italian seasoning, and garlic powder.
In a wide shallow bowl or container, combine 1 cup breadcrumbs, 1/3 cup grated parmesan, 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp salt, and some freshly cracked pepper. In a separate wide shallow bowl or container, whisk 1 egg until smooth. In a third shallow bowl, add 1/2 cup all-purpose flour.
Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.
Heat 1/4 cup cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.
Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and 1/4 cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
Top the chicken with 1 Tbsp fresh chopped parsley (optional) and serve with spaghetti and additional marinara.
This chicken parmesan is the ultimate comfort meal!
This asparagus risotto transforms simple ingredients into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a…
This asparagus risotto transforms simple ingredients into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a satisfying meal that’s perfect any night of the week.
Creamy, savory, crunchy, and zingy: this asparagus risotto is truly sublime. Alex and I are craving fresh flavors over here, and this fancy yet simple dinner is the perfect antidote: the perfect spring recipe!
Roast asparagus with lemon at the same time that you’re stirring up a creamy risotto on the stovetop. Then throw the tender bright green asparagus into the risotto, right along with the lemon. You’ll wish the pot would never end—we certainly did!
Featured reader comments
“We made the asparagus risotto tonight and it was SO SO SO good! I was surprised at how much lemon flavor it had from roasting the lemons with the asparagus. We had to keep ourselves from eating the whole thing in one dinner!”-Connie
“It was so delicious. It was creamy and tangy and the asparagus was perfect!” -Karen
Key ingredients in asparagus risotto
You’ll need a handful of simple ingredients for this asparagus risotto. The flavors are crisp and pure. Here’s what you’ll need:
White arborio rice: Arborio rice is a short-grain Italian variety that releases its starches gradually while cooking, creating the creamy, signature texture of risotto. You should be able to find it at most grocery stores. Avoid substituting any other variety of rice in this recipe.
Asparagus: Look for thin to medium thick spears, which have a mild, sweet flavor.
Broth and dry white wine: White wine is essential to the nuanced flavor. If you prefer, you can substitute more broth for the wine.
Lemon: Fresh lemon infuses a citrus zingy.
Parmesan cheese: Cheese infuses the dish with savory notes.
Toasted pine nuts: This Italian-style garnish steps up the flavor; here’s how to toast pine nuts. Olive oil, butter, onion, and garlic powder round out the flavors in this dish.
How to make risotto: step by step
Making risotto is actually quite simple! It’s just a matter of slow cooking short grain rice with broth until it becomes extraordinarily creamy. When we first started cooking, we thought risotto was something that came out of a box marked “risotto.” Turns out, it’s just a special way to cook arborio rice. Here are the basic steps (for exact steps and quantities, go to the full recipe below).
Step 1: Trim the asparagus, and mix with olive oil, salt, pepper, and lemon zest. Place it on a lined baking sheet with lemon wheels and roast at 425°F for 10 to 15 minutes, until tender.
Step 2: Heat olive oil and the butter in a large skillet over medium heat. Add minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring, about 2 minutes. Stir in the wine and cook until the liquid is fully absorbed.
Step 3: Add 2 ladles of warmed broth and cook, stirring until the liquid is absorbed, then add 2 more ladles. Continue cooking and adding broth in the same manner for about 12 minutes until creamy but still al dente. Reduce the heat, add 2 more ladles of broth, the Parmesan cheese, and stir vigorously for 1 to 2 minutes.
Once you’ve got a thick and creamy risotto, stir in the asparagus and roasted lemon wedges and serve immediately.
What to serve with risotto
Sometimes it’s hard to decide how to make risotto into a full meal, especially if it’s vegetarian. Accessorizing with a salad makes for a filling vegetarian dinner. Here are a few ideas for what to serve with risotto:
This asparagus risotto is best the day it is made. You can store leftovers refrigerated in a sealed container for 3 days, but the color of the asparagus will fade. Reheat gently on the stovetop before serving.
This asparagus risotto recipe is vegetarian (with vegetarian Parmesan cheese) and gluten-free.
What if I don’t have arborio rice?
While arborio rice is ideal for its creamy texture. Wait until you have time to access this variety before making risotto.
Is white wine essential?
The white wine adds acidity and depth of flavor, but you can omit it for a non-alcoholic version. Simply substitute vegetable broth for the wine.
My risotto seems too dry. What can I do?
Risotto is all about gradual addition of broth. If your risotto seems dry, simply add a bit more hot broth, one ladleful at a time, stirring constantly, until it reaches the desired creamy consistency.
How can I add more protein to my risotto?
For a heartier meal, stir in sauteed shrimp or diced pancetta with the asparagus.
This asparagus risotto transforms simple ingredients into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a satisfying meal that’s perfect any night of the week.
Heat the broth: Combine the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. (You’ll use this warmed broth to stir into the risotto).
Prep the asparagus: Add the asparagus stalks to a parchment-lined baking sheet. Drizzle them with 1 tablespoon olive oil, then sprinkle on ½ teaspoon kosher salt and a few grinds of black pepper. Add the zest of ½ lemon and mix with your hands. Thinly slice 2 lemon wheels, then cut each in half and add them right on the tray.
Start the risotto: Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed.
Roast the asparagus: Place the tray with the asparagus in the oven and 10 to 15 minutes, until bright green and tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears. (You’ll remove it from the oven while you’re cooking the risotto in the next step.)
Meanwhile, cook the risotto: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of broth. Cook in this same manner for about 12 minutes, adding two ladles and stirring. After the 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more.
Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Then stir in the asparagus and roasted lemon wedges and serve immediately. Stores refrigerated in a sealed container for 3 days, though the color of the asparagus will fade (reheat before serving).
This ravioli lasagna recipe is super-easy to make with 8 ingredients and only 15 minutes of hands-on prep time. Say hello to one of my longtime favorite shortcut recipes — ravioli lasagna. ♡ We’re all big lasagna fans here in our house. But let’s be real, layering up a pan of classic lasagna is a […]
This ravioli lasagna recipe is super-easy to make with 8 ingredients and only 15 minutes of hands-on prep time.
Say hello to one of my longtime favorite shortcut recipes — ravioli lasagna. ♡
We’re all big lasagna fans here in our house. But let’s be real, layering up a pan of classic lasagna is a labor of love, and one that rarely seems to fit into my schedule in this season of life with two little ones. Ravioli lasagna, however, couldn’t be easier!
Simply sauté a big pan of Italian sausage, onion and garlic and combine with your favorite marinara to make a quick meat sauce. (Or you can skip the sausage and keep this recipe vegetarian.) Layer the sauce in a baking dish with frozen tortellini (no need to thaw), ricotta and lots of mozzarella. Pop the pan in the oven and bake until the mix is hot and bubbly. Then top with extra Parmesan and fresh basil and dive on in. The ravioli swap magically provides all of the textures and flavors we all love in traditional lasagna without all of the work. And when layered with all of these classic ingredients tastes absolutely delicious.
Feel free to use whatever flavor of ravioli and marinara sauce that you love best. And if you’d like to toss in some extra veggies or greens, by all means, go for it. This recipe is incredibly flexible and reliable. So the next time you’re at the store, pop a few bags of frozen ravioli in your cart and let’s make a big pan of “lasagna” together!
Creamy Parmesan risotto is comfort food at its finest! Warm, rich, and cheesy, this dish is a perennial favorite. It’s loaded with belly-filling Arborio rice and Parmesan cheese to keep you full and satisfied for under $10. What could be better?!
What is Parmesan Risotto?
Risotto is a magical dish created by slow-cooking starchy rice in broth. Part of the magic is how the rice leeches its starches into the liquid, creating a creamy and rich sauce. This is achieved by adding the broth slowly over a longer period of time and stirring continuously. Most risotto has cheese, and we love Parmesan, so it felt like a natural choice for this Parmesan risotto recipe!
Ingredients for Parmesan Risotto
Here’s what you’ll need to make Parmesan risotto:
Vegetable Broth: We used Better than Bouillon to cut costs. You can also substitute chicken broth if you prefer.
Dry White Wine: We used a mini chardonnay Bota Box for this recipe, but white cooking wine also works well. If you don’t have white wine on hand, just up your recipe to 5 cups of vegetable broth.
Olive Oil: Helps cook the onion without burning it. You can use canola or vegetable oil to cut costs.
Yellow Onion: Adds a sweet and earthy flavor to the risotto.
Arborio Rice: An Italian, short-grain rice that has a high starch content, perfect for making risotto.
Butter: Salted or unsalted is fine, you will just need to adjust any additional salt based on whatever butter you have on hand. We used unsalted butter.
Salt and Pepper: Enhance the overall flavor of this risotto.
Parmesan Cheese: Provides the majority of the flavor of this dish. We do not recommend using pre-shredded cheese for this recipe. Shred yours fresh!
Parsley: Adds a pop of freshness and color.
What Else Can I Add to Parmesan Risotto?
This Parmesan risotto is great as is, but you can also make it your own by experimenting with additional ingredients. Try adding:
Sauteed mushrooms
Frozen peas
Frozen corn kernels
Cherry tomatoes
Ricotta cheese
Crushed red pepper flakes
Tips for Making Parmesan Risotto
This recipe requires few ingredients, but it is a labor of love! You don’t want to pour all of the broth in at once, because then you will just have regular boiled rice. Your rice will slowly absorb the liquid and become super creamy if you take your time and follow the directions. Risotto shouldn’t take you much longer than 20 minutes from start to finish. As you can see in the photos, we used up all of the veggie broth, so be patient and watch the magic happen!
Risotto is traditionally enjoyed “al dente” with a little chew left to it.
Typically, we don’t use wine on Budget Bytes because it tends to hike the grocery bill up and, if you don’t imbibe, you will have a lot leftover and therefore a lot of waste. This is definitely a special date night recipe, so we say you splurge for the wine and enjoy yourselves!
If you are vegan or just dairy-free, you can definitely make risotto with vegan butter or margarine and omit the Parmesan cheese.
What to Serve with Parmesan Risotto
We love serving risotto with sauteed asparagus and fresh herbs. It’s also fantastic with sauteed or balsamic roasted mushrooms. YUM!
Bring the vegetable broth to a simmer in a large saucepan. Keep warm over low heat.
Heat a large deep sauté pan over medium-high heat. Add oil to the pan. Swirl to coat and add your onion and salt. Cook for 5 minutes, stirring occasionally until onions look glossy and clear. Your onions should not caramelize or brown for this recipe.
Add the Arborio rice to the pan and stir to combine. Toast the onion and rice together for about 1 minute, stirring constantly.
Deglaze your pan with room temperature white wine and let it cook down until there’s just a little left in the pan, about ½ or less of what you poured in.
Now, begin adding 1 ladle of hot broth at a time, stirring the risotto constantly until the broth is about 75% absorbed by the arborio rice. I find it usually takes a solid minute or two before I add another ladle of broth. Add another ladle until your entire supply of hot stock has been used up. This step takes approximately 20 minutes total. Once you have used up all of your broth and your Arborio rice is al dente and creamy, remove pot from heat.
Stir in butter, pepper, and cheese. Taste and adjust salt, if needed, and finish with the parsley.
how to make Parmesan Risotto – step by step photos
Bring 4 1/2 cups vegetable broth to a simmer in a large saucepan. Keep warm over low heat.
Heat a large deep sauté pan over medium-high heat. Add 2 Tbsp olive oil to the pan. Swirl to coat and add 1 diced yellow onion and 1/4 tsp salt. Cook for 5 minutes, stirring occasionally until onions look glossy and clear. Your onions should not caramelize or brown for this recipe.
Add the Arborio rice to the pan and stir to combine. Toast the onion and rice together for about 1 minute, stirring constantly.
Deglaze your pan with 1/2 cup of room-temperature white wine and let it cook down until there’s just a little left in the pan, about half or less of what you poured in.
Now, begin adding 1 ladle of hot broth at a time. Stir the risotto constantly until the broth is about 75% absorbed by the arborio rice. Then, add another ladle every time until your entire supply of hot stock has been used up. Remove pot from heat.
Stir in 1 Tbsp butter, 1/2 tsp pepper, and 1/2 cup grated Parmesan cheese. Taste and adjust salt, if needed, and finish with 1 Tbsp minced fresh parsley.
Make this rich and creamy Parmesan risotto for your next cozy night in!
This easy Caesar Salad recipe is made with homemade croutons and a rich & flavorful Caesar salad dressing. It’s simple enough to make any day of the week!
If you’ve never made a homemade Caesar salad, then you might be surprised by just how easy it is to whip up. Our version includes fresh homemade croutons and a rich and tangy homemade Caesar salad dressing. The simplicity of a Caesar salad is unmatched. It’s simple enough to make during the week and pairs well with lots of main dishes. It’s always my go-to whenever I’m eating out at a nice restaurant, but the truth is…this homemade Caesar salad recipe is wayyy better than any restaurant version. Let me show you just how easy it is to make!
Ingredients For Caesar Salad
All it takes are a few simple ingredients to make this fresh Caesar Salad recipe:
Romaine Lettuce: Fresh, crisp romaine lettuce is the base of this salad.
Parmesan Cheese: Since this salad is relatively simple to make with simple ingredients, we spent extra using fresh Parmesan from a Parmesan cheese wedge.
Homemade Croutons: Homemade croutons are a must friends! They are so easy to make and taste way better than those store-bought ones. Trust me!
Caesar Salad Dressing: A fresh batch of homemade Caesar salad dressing can be made in hardly no time. But if you are really short on time, you can also use store-bought dressing instead.
Caesar Salad Dressing
Our creamy homemade caesar salad dressing is rich, tangy, super flavorful, and really easy to whip up! And our version is simple thanks to the use of mayonnaise instead of making your own egg and oil emulsion. It includes a combination of lemon, garlic, anchovy filets, Dijon mustard, mayonnaise, Parmesan, and freshly cracked black pepper. It has lots of complex flavors and tastes absolutely delicious with this Caesar salad!
Easy Homemade Croutons
The real key to any great Caesar salad, imo, are homemade croutons! Ok, second to the dressing of course :) They’re crispy, crunchy, and oh-so-flavorful! And the best part is…they’re super easy to make! We made a quick batch of our Easy Homemade Croutons recipe with some crusty bread, olive oil, and seasoning. That’s it! Trust me, it will take your salad to the next level, so don’t skip it!
What To SErve with Caesar Salad?
One of the best ways to enjoy this simple caesar salad is by adding some grilled chicken, Pan Seared Chicken, or Air Fryer Chicken on top for a quick and easy chicken caesar salad. Salmon and shrimp also taste great with this salad! Or simply add this salad as a side dish along side your favorite dinner recipes like Homemade Lasagna or Creamy Garlic Chicken.
This easy Caesar Salad recipe is made with homemade croutons and a rich & flavorful Caesar salad dressing. It’s simple enough to make any day of the week!
Start by making the Caesar salad dressing. Zest and juice the lemon. You'll need about 3 Tbsp juice and 1 tsp lemon zest. Finely mince the garlic and anchovy filets. Reserve about ½ tsp of the oil from the anchovy container.
In a medium bowl add the lemon juice, zest, minced garlic, minced anchovies, anchovy oil, and pepper. Whisk to combine.
Add the Dijon mustard, mayonnaise, and grated Parmesan to the bowl and whisk to combine again. Taste the dressing and adjust the ingredients to your liking.
Next chop, wash, and dry the Romaine lettuce. Add the lettuce to a large bowl.
Top the lettuce with the croutons, shredded Parmesan, and half of the Caesar salad dressing (start with half the dressing and add more as needed). Toss the salad until everything is coated in the dressing. Serve with extra Parmesan cheese and freshly cracked black pepper on top. Enjoy!
Start by making the Caesar salad dressing. Zest and juice 1 lemon. You’ll need about 3 Tbsp juice and 1 tsp lemon zest. Finely mince 3 cloves of garlic and 3 anchovy filets. Reserve about ½ tsp of the oil from the anchovy container.
In a medium bowl add the lemon juice, zest, minced garlic, minced anchovies, anchovy oil, and 1/4 tsp pepper. Whisk to combine.
Add 2 Tbsp Dijon mustard, 1/2 cup mayonnaise, and 1/4 cup grated Parmesan and whisk to combine again.
Taste the dressing and adjust the ingredients to your liking.
Next chop, wash, and dry 8 cups of Romaine lettuce. Add the lettuce to a large bowl.
Top the lettuce with 2 cups croutons, 1/2 cup shredded Parmesan, and half of the Caesar salad dressing (start with half the dressing and add more as needed).
Toss the salad until everything is coated in the dressing.
Serve with extra Parmesan cheese and freshly cracked black pepper on top. Enjoy!
This homemade Caesar dressing recipe is creamy, garlicky, and made in minutes at home. The simple salad dressing is bursting with flavor and perfect for salads, wraps, and more.
There’s something about the creamy, garlicky tang of Caesar dressing that is pure salad perfection. It’s as classic as a rich vanilla bean ice cream, or the salty crunch of a French fry hot from the fryer. Craving a rich, creamy Caesar but tired of the store-bought options? Try this homemade Caesar dressing recipe! It makes authentic-tasting salad dressing in minutes, bursting with fresh garlic, Parmesan cheese, and lemon juice. Drizzle it over romaine lettuce for a classic Caesar salad, or use it to elevate sandwiches, wraps, and more.
Caesar dressing ingredients
What’s in in Caesar dressing? This classic dressing may sound like it’s been around for centuries, but it was invented in the 1920’s. The story goes that Italian immigrant Caesar Cardini owned a restaurant in Tijuana, Mexico, and created Caesar salad on July 4, 1924. The original recipe had and egg and olive oil, which is essentially homemade mayonnaise, along with citrus, Worcestershire sauce, and Parmesan cheese.
Once you’ve tasted the homemade version of this salad dressing, you’ll never go back! Here are the ingredients in homemade Caesar dressing:
Mayonnaise: That signature savory creaminess comes from mayonnaise. Use a high-quality mayonnaise if you can: you can taste the difference.
Grated Parmesan cheese: Parmesan brings in a savory saltiness. Make sure to use grated (not shredded), which melds into the creamy texture.
Lemon juice: Fresh lemon juice brings in that signature tang. Don’t use bottled juice, since it doesn’t have the same fresh flavor as using a real lemon.
Anchovy paste or Worcestershire sauce: Anchovies are traditional, but apparently the original Caesar salad used Worcestershire sauce. Both add a savory umami to the dressing.
Fresh garlic: Fresh garlic is important; avoid using jarred or otherwise preserved garlic.
Dijon mustard: Dijon rounds out the tangy, savory flavor.
So it has anchovies?
A classic Caesar dressing recipe typically anchovies or anchovy paste. This salty fish adds intensely salty, savory flavor (called umami) to dressings and sauces. Caesar dressing was invented by Italian immigrant Caesar Cardini in the 1920’s, who originally used Worcestershire sauce and not anchovies. However, anchovies became incorporated into the recipe by restaurateurs along the way, and they remain a common ingredient in the salad dressing today.
You can use either anchovy paste or anchovy fillets. You can find anchovy paste in your local grocery in a tube; then just store it in your refrigerator.
Do you have to use anchovies in Caesar salad?Not in this recipe! This recipe is so delicious that you can substitute Worcestershire sauce for the anchovies without losing any of the savory flavor. It just adds a little something extra. Or, make a vegetarian Caesar dressing by using a vegan Worcestershire sauce or this Worcestershire sauce substitute.
How many anchovies are in anchovy paste? If all you can find is whole anchovy fillets, blend 2 anchovy fillets to make 1 teaspoon anchovy paste. Keep in mind that anchovy paste has added vinegar and spices and is milder in flavor.
How to make this Caesar dressing recipe
This Caesar dressing recipe is very easy to make: you don’t even need a blender! Here are a few things to keep in mind when making this recipe:
No blender needed! Just whisk together the ingredients in a bowl.
Use a fine grater or microplane: To keep it extra creamy, use a fine grater or microplane on both the garlic and the Parmesan cheese. This helps the garlic and Parmesan melt right into the creamy texture of the dressing instead of making it chunky.
Don’t have one? Simply buy grated Parmesan cheese and finely mince the garlic with a knife.
How to serve Caesar dressing
You can serve this Caesar dressing recipe in all sorts of ways, the most classic being the ubiquitous Caesar salad! But there are lots of other ways to use Caesar dressing. Here are a few of our favorite ways to use it:
Want a plant-based or vegan variation? Whip up this Vegan Caesar Dressing! Unbelievably, it’s almost as good as the original. Here you’ll use a blender to mix chickpeas with Dijon mustard, garlic, olive oil and more. It might sound odd, but trust us. This Vegan Caesar Salad is just as dreamy.
More homemade salad dressing recipes
Love making homemade salad dressing? Ditch the grocery store bottles and opt for making our own! Here are some of our top favorite salad dressing recipes:
This homemade Caesar dressing recipe is creamy, garlicky, and made in minutes at home. The simple salad dressing is bursting with flavor and perfect for salads, wraps, and more.
Whisk together all the ingredients in a bowl. Store refrigerated in a covered jar (keeps at least 1 week).
Category:Salad Dressing
Method:Whisked
Cuisine:American
Keywords: Caesar dressing, Caesar dressing recipe, Caesar salad dressing, Caesar salad dressing recipe, Caesar dressing ingredients, Homemade Caesar dressing
Gemelli pasta has a corkscrew-shape that traps sauces beautifully, from light and vibrant to creamy and decadent! Dive into this guide for cooking tips, recipe ideas, and why gemelli deserves a spot in your pantry.
Want to take your pasta shapes up a notch? Instead of the standard spirals, here’s a pasta shape that has captured our heart: gemelli pasta! The unique corkscrew shape not only looks beautiful, but its twists and turns are key to holding onto the flavor of sauces. Here’s our favorite way to serve it: smothered in a rich, garlicky Parmesan cream sauce. Tender spinach wilts into the mix, adding a pop of color and dose of vegetables. Each bite is a delightful dance of textures and flavors: creamy, cheesy, and oh-so-satisfying. Here’s more about this fun pasta shape: and scroll down for the recipe!
What is gemelli pasta?
Gemelli pasta is corkscrew shaped pasta. Gemelli means “twins” in Italian, referring to what looks like two strands wrapped around each other. But the shape is actually crafted from a single piece of pasta, twisted and twirled to create nooks and crannies that trap seasonings and flavor.
Gemelli works with a variety of sauces, from vibrant pesto to tangy marinara sauce or a rich and creamy alfredo. It’s great in everything from pasta salads to to pasta bakes. It has a more sophisticated appearance than the popular rotini. So ditch the spirals and embrace the playful, flavorful twist of gemelli pasta!
Best ways to serve gemelli pasta
Gemelli pasta works in a variety of types of recipes, from creamy sauces to tangy marinara, from pasta salads to pasta bakes. Substitute it in any recipe where you’d use a short cut pasta: it’s a perfect substitute for rotini (spirals), bow ties, or penne. Here are some of our favorite ways to use it:
Here’s our favorite way to serve gemelli pasta: with a creamy garlicky Parmesan sauce and spinach! This recipe is quick and simple, relying on a simple list of quality ingredients. Even better, leftovers even stay flavorful in the fridge (which is our personal test for a good pasta recipe). Here’s what you’ll need for this creamy gemelli pasta recipe:
The most important thing to remember when making any pasta is to cook the pasta to al dente! Al dente means “to the bite” in Italian, or when it’s tender with a small white speck inside when you bite into a piece. There’s nothing worse than soft, rubbery pasta. Here are a few tips for the perfect al dente pasta:
Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta.
Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.
A note on serving size
The gemelli pasta recipe below makes enough for 8 ounces of pasta, which is technically 4 servings. However, we find that if you eat this pasta as a main dish, it makes more like 3 servings. Feel free to double the recipe if desired: click the 2X recipe button below!
Leftovers and storage info
Creamy gemelli pasta tastes the best the day it is made. However, the flavor still tastes great as leftovers! Store leftovers for up to 3 days refrigerated. You can reheat them in a skillet on the stove, adding a splash of milk to keep the sauce creamy. Or you can simply eat them cold (they’re still good!).
Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
Meanwhile, heat a large pan over medium low heat. Melt the butter, then add the garlic and oregano and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 1 to 2 minutes until the cheese has melted. In a small bowl, mix the flour with 1 tablespoon pasta water. Pour it into the pan with the sauce, then stir for 1 to 2 minutes until it thickens.
Add the spinach and salt and cook 2 minutes more, until the spinach is wilted.
Add the drained pasta to the sauce and toss. If necessary, add a few splashes of pasta water as necessary to make a creamy consistency. Top with fresh ground black pepper and serve. Enjoy immediately; leftovers last refrigerated for up to 3 days.
These Garlic Parmesan Wings are baked to crispy perfection, then tossed with melted butter, Parmesan cheese and garlic for an explosion of flavor with every bite!
If you’re into chicken wings, here’s a recipe that will have you smitten: try these garlic Parmesan wings! These homemade wings are easy to whip up, bursting with garlicky goodness, and coated in a Parmesan blanket of bliss. Whether it’s for a game day snack or a weeknight meal (or you just love all things chicken!), these wings are about to become your new obsession. We whipped them up with this lemon pepper sauce that had everyone asking for the recipe!
Ingredient notes for garlic Parmesan wings
Garlic parmesan wings are perfect for game day tables, an appetizer, or a tasty weeknight dinner. They come out lightly crispy infused with an irresistible cheesy, savory flavor.
Chicken wings: Buy split wings for the easiest prep. (Or, you can remove the wing tips.) If you can, buy organic chicken for the best flavor and most sustainable option.
Baking powder: The secret to crispy chicken? Baking powder! This helps to crisp up the skin in the oven, similar to our baked chicken thighs.
Garlic powder, onion powder, smoked paprika, salt, and black pepper: This blend of spices brings out the savory flavor of the chicken.
Salted butter: Salted butter is best, but you can also substitute unsalted butter with 1 pinch of salt.
Garlic: Fresh garlic is crucial to the flavor here!
Grated Parmesan cheese: Use grated Parmesan cheese, the type that is powdery and crumbly, not shredded (which is like large sticks).
Some wings recipes call for using flour to coat the wings to get them even crispier, but there’s no flour needed here! This makes them suitable for gluten-free diets, as well.
Tips for cooking wings
Garlic parmesan wings are simple to whip up and make a deliciously satisfying finger food! There are a few tricks to wings if you’ve never made them before:
Marinade for 30 minutes to 1 hour: Stir together the chicken wings with the baking powder, garlic powder, onion powder, kosher salt and freshly ground black pepper. Refrigerate 30 minutes to 1 hour.
Then, bake the wings for 30 minutes. Place the wings on an aluminum foil-lined sheet for 15 minutes. Flip and bake until browned and starting to become crispy, 15 to 18 minutes.
Add the garlic sauce and Parmesan cheese. Melt the butter in a skillet over medium high heat. Add the wings and cook, turning frequently, until crispy, 1 to 2 minutes. Lower heat to medium and stir in the garlic. Cook 30 seconds until fragrant and then remove from heat. Sprinkle with Parmesan cheese and serve warm.
Make lemon pepper sauce, if desired
The sauce is optional, but it takes these garlic parmesan wings up a level! Lemon pepper sauce is a common dipping sauce for wings. While the name sounds similar, it’s not flavored with lemon pepper, a store-bought seasoning blend of lemon zest, salt and pepper. It simply uses a real lemon to bring in the citrus, and the other ingredients you probably already have in your pantry and fridge. You’ll just need to stir together the following ingredients to make a quick and simple sauce:
Salted butter
Lemon juice and zest
Freshly ground black pepper
Garlic powder
Salt
Storage and leftovers
Garlic parmesan wings are best served immediately, but the taste great at room temperature too. They can sit out for 2 hours at room temperature before they need to be refrigerated. Store leftover wings refrigerated for up to 4 days.
Buy organic chicken if possible
For this garlic parmesan chicken wings recipe, try to buyorganic chicken if possible. Organic is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating: and, it just tastes better! Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behavior, be fed 100% organic feed and forage, and not be given antibiotics or hormones.
Other wing sauces
There are many other ways to serve garlic parmesan wings outside of the lemon pepper sauce! Here are a few options:
These Garlic Parmesan Wings are baked to crispy perfection, then tossed with melted butter, Parmesan cheese and garlic for an explosion of flavor with every bite!
Ingredients
1 ½ pounds chicken wings, split (optional, remove wing tips) and patted dry
In a large bowl, stir together the chicken wings with the baking powder, garlic powder, onion powder, kosher salt and freshly ground black pepper. Refrigerate 30 minutes to 1 hour.
Preheat the oven to 450°F.
Place the wings on an aluminum foil-lined sheet for 15 minutes. Flip and bake until browned and starting to become crispy, 15 to 18 minutes.
Melt the butter in a skillet over medium high heat. Add the baked wings and cook, turning frequently, until crispy, 1 to 2 minutes. Lower heat to medium and stir in the garlic. Cook 30 seconds until fragrant and then remove from heat. Sprinkle with Parmesan cheese and serve warm. If desired, serve with Lemon Pepper Sauce for dipping. Store leftover wings refrigerated for up to 4 days.
Here’s a fun take on roasted broccoli! Regular roasted broccoli is forever and always one of my go-to side dishes, but this cheesy smashed broccoli recipe takes…
Here’s a fun take on roasted broccoli! Regular roasted broccoli is forever and always one of my go-to side dishes, but this cheesy smashed broccoli recipe takes it up a few notches. It’s slightly more involved, naturally, but it’s not too fussy.
Basically, we roast the broccoli until tender, smash it, top it with Parmesan cheese, and bake it for a few more minutes. The broccoli is tender, craggy and golden with crispy bits around the edges where the cheese meets the pan. A little sprinkle of red pepper flakes (optional) and a squeeze of lemon juice really ramp up the flavor.
The results are not super crisp like French fries, but they’re nearly French fry-like in irresistibility. I have to stop myself before I eat the whole batch!
If you are a broccoli lover, this recipe is most certainly for you. If you have any broccoli-averse members in the household, this recipe might win them over. Serve it with dinner tonight?
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