Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries are juicy fruit bites filled with the perfect cream cheese filling and sprinkled with a graham cracker crumb.  This easy and quick dessert is unbelievably delicious and impossible to resist!!

Simple additions to fresh fruit can make such a big impact.  Try Chocolate Covered Strawberries or Red, White, and Blue Stuffed Cream Cheese Strawberries for more ideas on how to liven up this beautiful red fruit in time for the 4th!

Cheesecake Stuffed Strawberries

With the 4th of July coming up, strawberry recipes are on my mind because of their beautiful red color.  Fresh strawberries are irresistible even without adding a thing to them!  But, these cheesecake stuffed strawberries have taken the already amazing strawberry and made it so good! They are super simple and easy to make and the freshness of the strawberry really shines.

These stuffed strawberries turned out so soft and sweet!  The creamy filling has a hint of tanginess from the cream cheese that balances out the sweetness from the strawberry and powdered sugar.  The graham cracker crumb on the outside creates the perfect crunch to balance out the textures.  An entire batch of these was gone in minutes at my house. These are a MUST try for a festive and vibrant dessert everyone will go crazy over!

Ingredients for Stuffed Strawberries:

This short list of ingredients includes staples for most great dessert recipes.  The most important ingredient you will see is the strawberries.  They are the star of the recipe so pick bright red, healthy looking strawberries.  Get a ton, because you will want to make a ton of these delicious stuffed strawberries!

• Cream Cheese: Adds a mild sweet and tangy flavor and a smooth creamy filling in the strawberry.
• Powdered sugar: Sweetness!
• Vanilla: The vanilla brings out all the other flavors and adds a rich flavor of its own as well.
• Strawberries: Fresh and juicy and beautifully red!
• Crushed Graham Cracker: The perfect crispy crumb to add a small crunch to each bite.

Let’s Get Started!

You really can’t go wrong with this recipe! It starts with the freshest juicy strawberries, then they get filled with a sweet creamy filling.  Finally, they get sprinkled with a graham cracker crumb.  So easy and so delicious!

1. Mix together cheesecake filling: In a stand mixer or using a hand mixer combine cream cheese, powdered sugar, and vanilla and beat until smooth and creamy. Fill mixture in a piping bag.
2. Prepare strawberries: Core out each strawberry and fill with cream cheese mixture.
3. Add topping: Top with crushed graham cracker.
4. Enjoy!

The Most Amazing Cheesecake Stuffed Strawberries:

This crowd favorite recipe is so quick and easy and impossible to mess up!  Also, it is highly unlikely to leave you with any leftovers to store.  However, things do happen, so here are a few tips just in case.

• Cutting: Use a small pairing knife or melon baller to easily core out the strawberries.
• Filling: If you do not have a piping bag you can put the filling in a ziploc bag and cut off the corner instead.
• Graham Cracker Crumb: Crush about 4 rectangular graham crackers by placing them in a resealable bag and rolling over them with a rolling pin.
• Patriotic Theme: Add a blueberry on top or drizzle with a blue white chocolate for the full red, white, and blue color scheme.
• Storing: Place in an airtight container for up to 3 days in the refrigerator. If you are making these ahead, store the graham cracker crumb separately and sprinkle on at the last minute since it will get less crisp as it sits.

More Strawberry Dessert Recipes:

• Strawberry Tart
• Strawberry Swirl Cheesecake Oatmeal Cookie Bars
• Very Berry Cheesecake Salad
• Strawberry Cobbler
• The Easiest Strawberry Pie

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Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries are juicy fruit bites filled with the perfect cream cheese filling and sprinkled with a graham cracker crumb.  This easy and quick dessert is unbelievably delicious and impossible to resist!!

Course Appetizer, Dessert

Cuisine American

Keyword cheesecake strawberries, cheesecake stuffed strawberries, cream cheese stuffed strawberries

Prep Time 15 minutes

Total Time 15 minutes

Servings 12 Strawberries

Calories 33kcal

Author Alyssa Rivers

Ingredients

• 1 8 ounce cream cheese softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1 pound strawberries
• 1/4 cup crushed graham cracker for topping

Instructions

• In a stand mixer or using a hand mixer combine cream cheese, powdered sugar, and vanilla and beat until smooth and creamy. Fill mixture in a piping bag.
• Core out each strawberry and fill with cream cheese mixture. Top with crushed graham cracker.

Nutrition

Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 22mg | Calcium: 6mg | Iron: 1mg

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Easy Chicken Lombardy Recipe

Chicken Lombardy is an insanely delicious cheesy version of Chicken Marsala baked to perfection with mozzarella and scallions. Ready in about 30 minutes!

The combination of mushrooms in a creamy sauce is delicious over top any protein. Try this Creamy Chicken Marsala or Creamy Garlic Pork Marsala for more family meals.

Easy Chicken Lombardy

Hi guys! Natasha from Salt & Lavender here with my monthly guest post. Rumor has it that Chicken Lombardy was a dish served at the Olive Garden restaurant. It was so popular that it’s popped up online and there’s many different versions. This “copycat” version is very simple to make, doesn’t use a ton of ingredients, and is sure to be a family favorite!

I make this dish super easy by using an oven-proof skillet. That way, you start the recipe on the stove and finish it in the oven without any hassle.

What is Marsala?

Marsala is a fortified wine that gives this dish its signature flavor. You should be able to buy it anywhere liquor is sold. It’s an amazing addition to many dishes. If you don’t have marsala, you could try substituting sherry, but the dish won’t taste quite the same.

Chicken Lombardy Ingredients:

• Chicken breasts (I cut them in half lengthwise so they cook faster and stay tender). Feel free to use chicken thighs if you prefer! Just always make sure the chicken is cooked through to 165F with an instant read thermometer.
• Garlic powder – makes the chicken extra tasty!
• Butter – gives the sauce delicious richness
• Olive oil – helps the butter not burn when cooking the chicken
• Cremini mushrooms – feel free to sub with white mushrooms
• Marsala wine – this is the star of the dish!
• Chicken broth – adds more flavor to the sauce
• Shredded mozzarella – melty perfection
• Scallions (green onions) – the finishing touch

How to Make Chicken Lombardy:

1. Prep! Preheat the oven to 400F. Cut the chicken in half lengthwise to make 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper and the garlic powder. Coat each piece in flour.
2. Brown that chicken! Add the oil and 1 tbsp of the butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side or until golden. Transfer chicken to a plate.
3. Sauté the mushrooms. Add the remaining butter to the pan. Let it melt, then add the mushrooms. Sauté, stirring occasionally, until the mushrooms have nicely browned (about 5-6 minutes).
4. Make the sauce. Add the marsala and chicken broth to the skillet and let it bubble for about a minute.
5. Add the chicken back to the pan and let it cook for about a minute while spooning some of the sauce and mushrooms over top.
6. Cheese time! Remove the pan from the heat. Sprinkle the mozzarella over top (I concentrate it on the chicken), and then sprinkle the scallions on.
7. Finishing touches. Place the skillet in the oven and cook for 7 minutes. You can broil it at the end for a few minutes if you want the cheese to brown. Serve immediately.

What to Serve this Dish With?

Try pasta, mashed potatoes, or rice. If you want something a bit lighter, serve it with steamed veggies or a side salad like this Asparagus Salad with Lemon Vinaigrette.

More amazing chicken recipes:

• Easy Baked Cheesy Mushroom Chicken
• Absolutely Perfect Chicken Marinade
• Cheesy Mozzarella Chicken Bake
• Baked Parmesan Garlic Chicken (4 ingredients!)

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Chicken Lombardy

Chicken Lombardy is an insanely delicious cheesy version of Chicken Marsala baked to perfection with mozzarella and scallions. Ready in about 30 minutes!

Course Main Course

Cuisine American

Keyword Chicken Lombardy

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 People

Calories 389kcal

Author Natasha Bull

Ingredients

• 2 large chicken breasts (cut in half lengthwise)
• Salt & pepper (to taste)
• 1/2 teaspoon garlic powder
• Flour (for dredging)
• 1 tablespoon olive oil
• 3 tablespoons butter (divided)
• 7 ounces cremini mushrooms (sliced)
• 1/2 cup marsala
• 1/4 cup chicken broth
• 1 cup shredded mozzarella
• 2 scallions (chopped)

Instructions

• Preheat the oven to 400F. Cut the chicken in half lengthwise to make 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper and the garlic powder. Coat each piece in flour.
• Add the oil and 1 tbsp of the butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side or until golden. Transfer chicken to a plate.
• Add the remaining butter to the pan. Let it melt, then add the mushrooms. Sauté, stirring occasionally, until the mushrooms have nicely browned (about 5-6 minutes).
• Add the marsala and chicken broth to the skillet and let it bubble for about a minute.
• Add the chicken back to the pan and let it cook for about a minute while spooning some of the sauce and mushrooms over top.
• Remove the pan from the heat. Sprinkle the mozzarella over top (I concentrate it on the chicken), and then sprinkle the scallions on.
• Place the skillet in the oven and cook for 7 minutes. You can broil it at the end for a few minutes if you want the cheese to brown. Serve immediately.

Notes

• If you don't have an oven-proof skillet, transfer the pan contents to a baking dish for step 6.

Nutrition

Calories: 389kcal | Carbohydrates: 9g | Protein: 32g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 442mg | Potassium: 718mg | Fiber: 1g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 1mg

 

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Baja Fish Tacos

Baja Fish Tacos are soft tortilla shells stuffed with crispy beer battered cod and topped with pico de gallo and the perfect cilantro ranch dressing.  Every bite of the fried fish is bursting with flavor but is still light and fresh enough for a perfect summer meal!

Fish tacos are a great seafood version of the tried and true taco.  Try Easy Shrimp Tacos and Grilled Spicy Blackened Salmon Tacos for more great fish taco recipes!

Fish Tacos

Fresh and colorful fish tacos are the quick and easy, but insanely delicious recipe you have been looking for this summer!  They are so easy to put together and make a great meal for any day of the week.  The cod is perfectly flaky with a well seasoned beer battered coating that has the perfect amount of crisp.

Load your fish into homemade tortillas for a soft shell.  Then drizzle the pan fried cod with freshly diced pico de gallo and homemade cilantro ranch dressing as your baja sauce.  Finally, sprinkle cilantro all over for a vibrant citrusy spice and great color.  These tacos are a dinner everyone will go crazy over!

Taco Ingredients:

Don’t let this long list scare you because a big part of ingredient list is seasonings for the perfectly crispy crust on the cod.  These are those staple spices you already have in your cabinet and get used often!  The fresh cod will be the most important element of these fish tacos, so be sure to buy the freshest fish you can find.  Even if that means swapping out cod for a different fresh catch of the day!

• Fresh Cod: Use a mild white fish. Halibut, Mahi Mahi, or Talapia are some other good examples if you can’t find fresh cod.
• Salt and pepper: Used to season the cod and also in the crispy beer batter.
• Flour: Combine flour with seasonings and beer to make the perfect batter.
• Chili powder: A blend of savory spices that adds mild to moderate heat depending on the blend.
• Paprika: Very mild smokey flavor and adds great color to the cod.
• Garlic powder: Adds a sweet garlic flavor.
• Cumin: Adds earthy depth to the flavor of the batter.
• Beer: Combine with dry ingredients to make a moist batter to dredge the fish in.
• Oil: Heat to 350 degrees before adding in cod.
• Toppings: Pico de Gallo and Cilantro Ranch Dressing
• Tortilla Shells: Make your own homemade tortillas or choose any store bought variety that are about 6 inches.

How to Make Baja Tacos:

This savory fish taco is not too complicated to make.  If you are not used to working with fish, no problem! This recipe is easy to follow.  Start by slicing the fish and dredging it in the batter.  Then, fry it in hot oil for a short 2-3 minutes per side.  Once your fish is done, you are ready to put together the most amazing fish tacos you have ever had!

1. Prep fish: Prepare the cod by cutting them in one-inch pieces about 3-4 inches long. Salt and pepper and set aside.
2. Combine dry ingredients and beer: In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
3. Heat oil: Preheat a medium sized skillet over medium high heat, add oil until it is about 1/2 inch up the side. Heat until the thermometer reads 350 degrees.
4. Coat cod: Working in batches, dredge each piece of cod into the batter
5. Fry: Add cod to the preheated oil until golden brown about 2-3 minutes each side. Remove and set aside on plate.
6. Assemble: Put together the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.

Taco Tips:

The original Baja Taco was made with a deep fried white fish, creamy white sauce, and shredded cabbage or slaw.  It is easy to see why it has remained so popular!  It is an easy and crowd-pleasing meal.  Everyone can pile their taco up and stuff it with all their favorite toppings.  These will be the best fish tacos you have ever had!

Some pro tips to follow:

• Make a slaw to add extra crunch: Making a simple slaw to stuff in the taco will add the perfect additional crunch to your taco.  You will want to mix finely shredded cabbage, chopped red onion, apple cider vinegar, oil and salt to make a great slaw that will go perfectly with the spices from the cod batter.
• Drain the Fried Fish: When you remove your fish from the pan, lay them on a paper towel lined plate to soak up any excess oil from the fish.
• Serve with: Lime wedges, avocado, slaw, rice, pico, cilantro ranch dressing, shredded cheese, mexican street corn
• Don’t over crowd the pan: Cook the cod in batches so the oil keeps its heat and the fish cooks evenly.
• Sift flour: Before adding the flour into the batter mix, sift it to get the perfect consistency in the batter.
• Dry Fish: Pat the fish dry before seasoning and dredging in batter.
• No Beer Batter: If you don’t want to use beer in your batter you could swap it out for ginger ale or sprite!
• Corn tortillas: Some people swear by using corn tortillas in this recipe.  If you are a corn tortilla lover try it out!

Can Fish Tacos Be Made Ahead?

You are going to love these amazing fish tacos! Especially since the ingredients can be prepped and stored ahead of time! Your tacos will ready to build any night of the week!  Be sure to store baja taco toppings separately for the best results.

• To store the cod: Allow to cool completely and store within 2 hours of cooking.  Then place it in a shallow airtight container.  The fish will remain safe to eat when kept in the refrigerator up to 4 days, but f you don’t plan to eat your leftovers right away, you should store them in the freezer for up to 3 months.
• To thaw frozen cod: Leave frozen cod in the refrigerator overnight to thaw, then use within 3 days.  If you re-heat in a microwave, eat immediately.
• Cilantro Ranch Dressing: Keep in an airtight container in the refrigerator for up to 2 weeks.
• Pico de Gallo: Stores well in the refrigerator for up to a week or in the freezer for 1-2 months.
• Cabbage Slaw: Wrap tightly and store in the refrigerator for up to 5 days.  Do not freeze.

More Tasty Taco Night Recipes:

• Breakfast Tacos
• Best Ever Ground Beef Tacos
• Baked Chicken Tacos
• Beefy Baked Tacos
• Blackened Cajun Shrimp Tacos

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Baja Fish Tacos

Baja Fish Tacos are soft tortilla shells stuffed with crispy beer battered cod and topped with pico de gallo and the perfect cilantro ranch dressing.  Every bite of the fried fish is bursting with flavor but is still light and fresh enough for a perfect summer meal!

Course Appetizer, Dinner, Main Course, Snack

Cuisine Mediterranean, Mexican

Keyword baja fish tacos, fish tacos, tacos

Servings 4 Tacos

Calories 304kcal

Author Alyssa Rivers

Ingredients

• 1 pound fresh cod
• salt and pepper
• 1 1/2 cups flour
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 ounce beer
• oil for frying
• Fresh Pico de Gallo
• Cafe Rio Copycat Cilantro Ranch Dressing

Instructions

• Prepare the cod by cutting them in one inch pieces about 3-4 inches long. Salt and pepper and set aside.
• In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
• Preheat a medium sized skillet over medium high heat, add oil until it is about 1/2 inch up the side. Heat until the thermometer reads 350 degrees.
• Working in batches, dredge each piece of cod into the batter and add to the preheated oil. Fry until golden brown about 2-3 minutes each side. Remove and set aside on plate.
• Assemble the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.

Nutrition

Calories: 304kcal | Carbohydrates: 40g | Protein: 26g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 361mg | Potassium: 541mg | Fiber: 1g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg

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Caprese Sandwich with Basil Pesto

A Caprese Sandwich with Basil Pesto is a thick ciabatta bread stuffed with layers of tomato, mozzarella, and fresh pesto.  Add a drizzle of a balsamic glaze and you will have a homemade sandwich that is better than anything you could buy at a restaurant!

The Caprese pairing of mozzarella, tomato, and basil is so amazing you will want to make it again and again.  Try Caprese Skewers for a great appetizer version!

Caprese Sandwich with Basil Pesto

This caprese sandwich is a perfect twist on the caprese salad.  The soft chewy bread that is coated in fresh pesto is the perfect platform for the sweet tomato and mozzarella.  Each bite delivers juicy tomato and tangy balsamic dressing.  The nutty flavors from the pesto balance out the flavors perfectly!

Best of all, this caprese sandwich is easy to make and take!  It takes just minutes to prepare and is the perfect picnic food.  Wrap it tightly in sandwich wrap or aluminum foil and pack it for a beautiful lunch outside.  It is so light but filling and is a homemade lunch your whole family will go crazy over!

What do I Need to Make a Caprese Sandwich?

A made from scratch pesto will make a huge difference in the finished sandwich.  The pesto will soak into the bread and create the perfect moist texture.  To learn how to make the best pesto check out my homemade pesto recipe!

Basil Pesto

• Basil: The main source of flavor so choose fresh, green basil leaves.
• Parmesan: Freshly grated for the most flavor.
• Garlic: We love garlic so 3 cloves works well for us.  However, if you aren’t as into a garlic flavor, start with less and add more in as you taste it.  Overall, you want the flavor of the pesto to be balanced between all the flavors.
• Pine Nuts: Great nutty flavor! Swap for walnuts if you prefer.
• Olive Oil: Use a high quality extra virgin olive oil for the best flavor!

Sandwich:

• Tomato: Slice to 1/4 inch thick, then layer with mozzarella slices.
• Mozzarella Cheese Slices: Lay cheese directly on pesto before adding tomatoes.
• Ciabatta Buns: Or bread of your choice.
• Balsamic glaze: Drizzle over the tomatoes.

How to Make Caprese Sandwich and Basil Pesto:

This caprese sandwich is easy to make and even easier to fall in love with!  First, slather your delicious made from scratch pesto all over the soft bread.  Then layer it up with fresh tomato, mozzarella, and balsamic glaze and you have the most amazing sandwich in just minutes!

1. Blend pesto: In a food processor first combine basil, parmesan, garlic, pine nuts and olive oil. Then pulse until the olive oil looks emulsified and the pesto looks uniform.
2. Build sandwich: First slice the bread in half and spread pesto on one side. Next, layer the cheese and tomatoes and finally drizzle with balsamic glaze.

Sandwich Variations:

The tried and true caprese ingredients like tomato, mozzarella and basil are the start of any delicious recipe.  But when you add bread and pesto and turn it into a sandwich it is even better!  Now try a few more variations to create your favorite version of this traditional flavor combination.

• Protein: Add turkey, chicken, or flank steak to add a great protein.
• Bread: A thick, sturdy bread is best for this sandwich.  Ciabatta is great but can easily be swapped out for a sourdough or focaccia.
• Warm it up!  Heat your sandwich in a panini press or on a grill pan for the perfect ooey gooey sandwich!  Before you start, brush the outside of the bread with a little bit of oil to get the perfect crispy toasted bread.
• Shortcut: For last minute time saving use store bought pesto.
• Make your own Balsamic Glaze: Heat 1 cup of balsamic vinegar over medium-low heat until it reduces down to about half.  This will thicken it and bring the flavor out.  For a sweeter glaze, add 1/4 cup apple juice to 1/2 cup balsamic vinegar before reducing.
• Green: Add arugula to your sandwich for a little bit of crunch and even more color!
• No cheese? Replace the cheese with creamy avocado slices!

More Caprese Inspired Recipes:

• Caprese Pasta Salad
• Farro Caprese Salad
• Chicken Caprese Macaroni and Cheese
• Easiest Bruchetta Recipe 
• Chicken Caprese Pasta Casserole

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Caprese Sandwich with Basil Pesto

A Caprese Sandwich with Basil Pesto is a thick ciabatta bread stuffed with layers of tomato, mozzarella, and fresh pesto.  Add a drizzle of a balsamic glaze and you will have a homemade sandwich that is better than anything you could buy at a restaurant!

Course Dinner, Main Course

Cuisine Italian, Italian American

Keyword basil pesto chicken sandwich, caprese sandwich, caprese sandwich with basil, caprese sandwich with basil pesto

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 Sandwiches

Calories 422kcal

Author Alyssa Rivers

Ingredients

Basil Pesto:

• 2 cups fresh basil
• 1/2 cup freshly grated parmesan
• 3 garlic cloves
• 1/4 cup pine nuts
• 1/2 olive oil

Sandwich:

• 1 medium tomato sliced 1/4 inch thick
• 8 slices mozzarella cheese 1/4 inch thick
• 4 ciabatta buns or bread of choice
• balsamic glaze for drizzle

Instructions

• In a food processor combine basil, parmesan, garlic, pine nuts and olive oil. Pulse until the olive oil looks emulsified and the pesto looks uniform.
• To make the sandwiches: Slice the bread in half and spread pesto on one side. Layer the cheese and tomatoes and drizzle with balsamic glaze.

Nutrition

Calories: 422kcal | Carbohydrates: 31g | Protein: 24g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 823mg | Potassium: 226mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 7mg | Calcium: 453mg | Iron: 1mg

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