The secret is warming the blueberries first, which brings out their natural sweetness and transforms them into a rich, jammy dressing packed with flavor.

Made with roasted blueberries, white balsamic vinegar, and fresh lemon juice, this easy blueberry salad dressing turns an everyday salad into something you’ll genuinely crave. Even better, blueberries are available year round, making this gorgeous purple dressing perfect for both summer salads and everyday meals any time of year.

Why You’ll Love This Blueberry Salad Dressing

If you’ve never made homemade blueberry salad dressing before, you are in for a treat. Heating the blueberries softens them and intensifies their flavor, creating a naturally sweet base without needing much added sugar or honey. The result is a silky, bold vinaigrette that tastes fresh, fruity, and perfectly balanced with the light tang of white balsamic and lemon juice.

Not only does this dressing taste amazing, but it also looks beautiful on a salad. The deep berry color instantly makes any salad feel bright, fresh, and restaurant-worthy.

The Secret To The Best Blueberry Salad Dressing

The key to making the best blueberry salad dressing is warming the blueberries first.

You can roast them in a skillet, sauté pan, or even microwave them for a quick shortcut. As the berries heat up, they release their juices and become sweeter, richer, and more concentrated in flavor. It creates a dressing that tastes much more luxurious than the simple ingredient list would suggest.

Fresh, flavorful blueberries truly make all the difference here.

One of the things I love most about this blueberry salad dressing is how easy it is to make anywhere. In fact, I’ve made it many times while traveling in our RV.

Fresh blueberries, a little white balsamic, and lemon juice are all it takes to create a dressing that feels gourmet, even at a campsite. It’s become one of those reliable recipes I find myself making again and again, whether we’re parked by the mountains, the beach, or right at home.

What Does Blueberry Salad Dressing Taste Like?

This dressing is:

• Sweet and fruity
• Bright and fresh
• Lightly tangy
• Smooth and velvety
• Refreshing without being heavy

The white balsamic vinegar keeps the flavor lighter and softer than traditional dark balsamic, while the lemon juice adds freshness and balance.

Tips For Making Blueberry Salad Dressing

• Use ripe, sweet blueberries for the best flavor
• Roast or heat the berries until juicy and softened
• White balsamic vinegar keeps the color vibrant
• Blend until smooth for the prettiest texture
• Chill before serving for the freshest taste

A Simple Homemade Dressing You’ll Make Again And Again

This homemade blueberry salad dressing is one of those recipes that feels impressive while being incredibly easy to make. It’s fresh enough for summer entertaining, but simple enough for everyday lunches and quick salads at home.

Once you try warm roasted blueberries in a dressing, it may become one of your favorite kitchen tricks, too. Don’t forget that heating some items makes them more irresistible. Find more of my cooking tips and tricks on this great post… How to Make it Homemade: Easy Recipes, Cooking Tips, and Kitchen Basics

Don’t miss seeing how to make your own croutons. I typically make a small batch with a couple of pieces of bread in a skillet. (It’s the main reason I keep the last piece of bread and the ends in the fridge or freezer… to make croutons!

Top the salad with crumbled Gorgonzola cheese and candied walnuts for a sweet, savory, and crunchy finishing touch.

Add blueberries and this dressing to this Grilled Chicken Caprese Salad for a fun, filling Summer Salad!

More Fun Blueberry Recipes

• Blueberry Scone Recipe-these are first because they are my favorite to make.
• Blueberry Galette- just like a pie, only more simplified, it’s faster to make and bake! LOVE this!
• Blueberry Basil Lemonade-OMG I just love this drink, and it’s easily made boozy if you want a cocktail!
• 15 Minute Blueberry Crisp- a quick and easy dish that is not only comforting but has lots of add-in options to make it your own! Coconut, almonds, oh… and chocolate chips!
• Blueberry Madeleines- a true classic with blueberries, it’s part cake part cookie, tender and delicious.
• Blueberry Muffins-OMG these will make any morning brighter!
• Lemon Blueberry Bundt Cake- Delicious flavor and the perfect dessert all year long.
• Blueberry Smoothie- this is one delicious smoothie!

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How to Make Blueberry Salad Dressing

There’s something about a homemade fruit vinaigrette that instantly makes a salad feel special. This roasted blueberry salad dressing is sweet, tangy, vibrant, and incredibly fresh tasting with just a handful of simple ingredients.

Course Salad, sauce

Cuisine American

Keyword blueberry, sauce

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup blueberries
• 1/4 cup avocado oil
• 1/4 cup white balsamic vinegar
• 1/2 lemon, juiced
• 2 teaspoons mustard, dijon or brown
• 1/2 teaspoon coarse kosher salt
• 1/8 teaspoon black pepper
• optional: sugar, honey, or maple syrup add 1-2 tablespoons if you want the dressing sweeter

Instructions

• Gather all your ingredients.
• You'll need a frying pan (or a microwave safe bowl) and an immersion blender or food processor.
• In a skillet, heat the blueberries on medium heat for 3-4 minutes, stirring until heated. They will plump and become glossy. Some may release juice. Or place in a microwave dish and heat 30-60 seconds.
• Place the blueberries and all remaining ingredients in the immersion blender mixing cup or food processor.
• Blend until smooth.
• Serve with salad. Store in the refrigerator.
• Press blueberries through a fine sieve. You don't want blueberry skins sticking to your teeth!

The post How to Make Blueberry Salad Dressing first appeared on Created by Diane.

This bright and flavorful Pineapple Salsa is the perfect mix of sweet, tangy, and a little spicy!

Whether you use fresh pineapple when it’s in season or canned pineapple for convenience, this recipe comes together in minutes and adds a tropical twist to just about anything. I love that it’s so versatile, canned or fresh, it’s a dream come true!

It’s delicious served with tortilla chips for snacking, spooned over grilled chicken or fish, or piled high on your favorite tacos for a burst of juicy flavor.

With everyday ingredients, you’ll be enjoying this salsa in no time at all.

What ingredients go into this salsa:

• pineapple- canned or fresh, chopped fine
• onion- I like white onion, use any onion variety you prefer, green onions for mild flavor
• peppers- I like using sweet peppers, red, orange, and yellow. Adding bursts of great color
• jalapeno- giving this salsa a great kick of flavor without overpowering it with spice (unless you want it super-spicy, add as much as you want)
• cilantro- deliciously fresh flavor every salsa needs!
• lime-juiced for a nice zip and contrast to the sweetness of the pineapple
• salt- coarse kosher salt

Scoop it up with your favorite chips and devour!

More great items to put this pineapple salsa on:

• On top of these bowls, quinoa bowls, or this taco salad
• Give it a try with this Chinese Chicken Salad
• As a topping for cottage cheese for a fun, savory snack
• Try it on some avocado toast or put it on top of cream cheese toast
• Grill some chicken and vegetables, then pile on the pineapple salsa for that sweet-tangy combo.
• And give it a try on these pork tenderloin tacos

Serve it alongside your favorite meals. It’s great with tacos!

Looking for some low-carb options, put this on top of grilled fish or shrimp and enjoy!

It’s so flavorful, it’s bound to become your new favorite item!

Why You’ll Love This Pineapple Salsa

• Versatile: Use fresh or canned pineapple—whatever you have on hand.
• Quick to make: Just chop, mix, and enjoy!
• Perfect for any occasion: Great for cookouts, taco nights, or as a fresh party dip.
• Full of flavor: Sweet pineapple pairs perfectly with zesty lime, cilantro, and a hint of spice.

I love wavy-edged plates and bowls. I couldn’t find the dishes I have, but I now have my eye on this dish, it has a pretty wavy edge.

More great pineapple recipes!
… be sure not to miss one of my all-time favorite meals, Luau Fried Rice

This Pineapple Salsa is your go-to for adding a burst of sunshine to any meal! Quick, colorful, and incredibly fresh-tasting, it’s a recipe you’ll make again and again.

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Pineapple Salsa (Canned or Fresh Pineapple)

This Pineapple Salsa is your go-to for adding a burst of sunshine to any meal! Quick, colorful, and incredibly fresh-tasting — it’s a recipe you’ll make again and again.

Course Appetizer

Cuisine American

Keyword pineapple

Prep Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 16oz canned pineapple or fresh (drained) any variety, tidbits, chunks or rings
• 1/2 cup sweet peppers, chopped (red, orange, yellow)
• 1/2 cup onion, I like white, use any onion variety
• 1/4 cup chopped cilantro
• 1 jalapeno, finely diced Use as much or as little as you prefer
• 1-2 whole lime, juiced depends on how much juice they render.
• 1/2 teaspoon coarse Kosher salt add more if desired

Instructions

• Chop the drained pineapple into small pieces.
• Add all ingredients into a bowl and stir well to combine.
• Place in fridge until cold. The flavors will meld together. This can be made a day ahead.

The post Easy Pineapple Salsa Recipe (Fresh or Canned Pineapple) first appeared on Created by Diane.

These savory pumpkin recipes bring out the rich, earthy flavor of pumpkin in soups, pastas, side dishes, and more

Think pumpkin is just for pie?

These savory pumpkin recipes will change your mind with delicious soups, creamy pastas, and flavorful sides.

Pumpkin adds richness, depth, and a hint of earthiness that works beautifully in savory dishes.

From creamy soups and hearty pastas to spiced chili and flavorful dips, here are some delicious savory pumpkin recipes to try this season.

• Pumpkin Deviled Eggs– A festive twist on deviled eggs with creamy filling and pumpkin flair, perfect for parties.
• 2 Ingredient Pumpkin Pasta– Quick and cozy pasta made with just 2 ingredients, you won’t believe how simple this is.
• Pumpkin Alfredo Sauce– Rich, creamy Alfredo gets a seasonal upgrade with silky pumpkin purée.
• Garlic Pumpkin Mashed Potatoes– Buttery mashed potatoes blended with pumpkin and garlic for a flavorful side dish.
• Pumpkin Sausage Soup– Hearty, savory soup with pumpkin, sausage, and spices for a warming bowl of comfort. Give my Tomato Bisque a try, or how about some French Onion Soup!
• Pumpkin Vodka Sauce with Chicken Meatballs– Creamy vodka sauce infused with pumpkin and served with delicious chicken meatballs.
• Pumpkin Jalapeno Chili– Bold, mildly spicy chili, tender beans, and pumpkin’s earthiness.

I spotted these cute Pumpkin Covered Dishes and can’t stop thinking about them, so many things would look great in them! And this white pumpkin is calling to me!

• Roasted Pumpkin– Slice up that pumpkin and get roasting, it makes a great side dish!
• Pumpkin Mac and Cheese- coming soon
• Pumpkin Seeds– Crispy with this one trick
• Pumpkin Risotto with Bacon– a fun flavor for the risotto lover
• Pumpkin Sauce with Bacon– (black and orange spaghetti)

Pumpkin Cornbread Muffins– with Cinnamon Butter. Yes, please!

DON’T miss this fun post on Halloween Handouts and some Easy Halloween Costumes I’ve worn!

Who’s looking forward to the biggest meal of the year… If you’d like some help simplifying THANKSGIVING, take a look here.

Maybe you’re not ready for the big day, but can’t stop thinking about all the yummy flavors.

This “fake” Thanksgiving meal is a great weeknight alternative!

Or give these fabulous Hot Turkey Sandwiches a try.

And if you happen to be looking ahead to Christmas, this post might help you simply the most hectic time of year: Simplify Christmas!

And if you are looking forward to getting in the kitchen and baking Christmas cookies…

Look here for Christmas Cookie Recipes, and here for cookie baking tip!

The post Savory Pumpkin Recipes Cozy Fall Soups, Pastas, Sides, and More first appeared on Created by Diane.

Bright, Fresh, and Full of Flavor: The Ultimate Jar Salads You’ll Crave All Year Long!

If you’re looking for a healthy, easy salad recipes that pack a little more punch than plain salad, these jar salads are a real winner!

These high-protein mason jar salads are always a delight to see in the fridge. I sometimes wrap a plastic fork around the top with some twine and share them.

I love using 16 oz wide-mouth jars for making jar salads, storing leftovers like SOUP, making pickled vegetables, and so many more uses.

And these leakproof lids work well when we go camping, you don’t want any liquids leaking as things get rattled around on the road.

Ingredients

• Pearl couscous (another small pasta to use orzo, ditalini, or elbows)
• quinoa (I used red quinoa)
• chickpeas (also called garbanzo beans)
• cooked diced chicken
• olives (black olives or kalamata olives)
• cucumbers (sliced and cut into quarters)
• tomatoes (small tomatoes or larger tomatoes, diced)
• feta cheese, cubed
• Add mint, chopped greens, and diced red onion if desired

Green Goddess Dressing is so yummy and just about the prettiest green ever!

And I’m listing the yummiest Greek Dressing below.

Using an immersion blender to combine salad dressing will emulsify it, creating a silky smooth and creamy salad dressing.

*Add an egg into the salad dressing to make it extra thick and creamy.

Greek Salad Dressing

• 3/4 cup oil (I use avocado oil)
• 1/3 cup red wine vinegar
• 1 egg
• 1 teaspoon oregano
• pinch coarse kosher salt and black pepper

Add in some falafel for a fun Greek version. Another option is to add this couscous.

These salads look so appetizing!

All layered and pretty, grab-and-go meals are the secret to eating healthy when life gets busy. Whether you’re headed to the office, wrangling kids at home, heading to the beach, or just trying to keep your week on track, mason jar salads make eating simple, satisfying, and seriously delicious.

All the ingredients will be packed into glass jars or the container of your choice.

Don’t forget the salad dressing. I place the dressing in 2-oz containers.

I use 2-cup glass jars, go ahead and use a 3-cup jars if you want more room to shake them.

I use this mini tart shaper to press down items in the jar to level the ingredients.

You can eat them out of the jar or pour them out into a bowl.

The flavor possibilities are endless!

Greek recipes are some of my all-time favorites.

If I see the word KABOB, I have no self-control and must give it a try.

Greek Pasta Salad recipe here, mix it in a bowl or layer it up in these jars for the best meal prep!

More Greek Inspired Recipes:

• Pickled Turnips
• Mediterranean Marinated Chicken
• Whipped Feta Dip
• Greek Chicken Breasts
• Greek Spiral Cucumber Salad
• Quinoa Tabbouleh
• Greek Pasta Salad
• Greek No-Mayo Potato Salad
• Greek Chicken Meatballs
• Greek Chicken Salad + Tomato Dressing
• Sour Cream Chicken Thighs

When will you be making these mason jar salads? If you have leftover cooked pearl couscous or quinoa, go right ahead and freeze it for next time.

Why You’ll Love This Recipe:

• Make-ahead friendly – stays crisp for 4-5 days in the fridge.

• Protein-packed thanks to quinoa and couscous.

• Customizable – switch up the veggies or grains to match your mood.

• Perfect for lunch on the go or a quick dinner.

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Jar Salads

Say goodbye to lunch stress and hello to your new favorite meal prep hack, salads in a jar. Make these Green Goddess and Greek Jar Salads with quinoa and pearl couscous or other tiny pasta.

Course Main Course, Salad

Cuisine American, Greek

Keyword chicken, pasta salad, vegetables

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Author Diane Schmidt - createdbydiane.com

Ingredients

• 1 1/2 cups Pearl couscous or small pasta to use orzo, ditalini, or elbows
• 1 cup quinoa any color
• 1 16 oz can chickpeas/garbanzo beans)
• 1 1/2 lbs cooked diced chicken
• 1 cup sliced olives, black or Kalamata olives
• 2 cucumbers, sliced and cut into quarters
• 1 cup tomatoes, small tomatoes sliced or larger tomatoes diced if desired
• 4 oz feta cheese, diced/cubed, or crumbled
• OPTIONAL: chopped fresh mint, chopped greens/lettuce, and diced red onion

Instructions

• Gather your jars (or container of choice), lids and forks if needed
• Cook couscous according to directions.
• Cook quinoa according to directions.
• Drain and rinse chickpeas
• All other items should be ready to add (cut any other items you'll be adding)
• Start adding items to each jar and press down with a long spoon or tart shaper, creating the layers.
• Place dressing in small containers and place them on top for easy transport.
• Add the lids, tie on the forks if desired with twine or ribbon.
• Place in the fridge until ready to serve. Enjoy!

The post Make-Ahead Magic: Jar Salads and Pasta Salads for Stress-Free Meals first appeared on Created by Diane.

If you ever need a reicpes that will have everyone running to the kitchen, this is it.

Full of flavor this chicken zucchini pasta brings me back to our newlywed days, we’re celebrating our anniversary soon and this recipe just had to be shared…when we were first married I made it every week without fail.

It’s quick, flavorful, and filled with sweet memories from the early years. Chicken, pasta and zucchini are the foundation, with sun dried tomatos being the star of the show!

Simple ingredients, big flavor. This recipe is sure to impress wether you’re sharing it with that someone special or making it for the family or company, it’s sure to get rave reviews.

This dish is full of chicken, pasta, and vegetables…

It falls into the one dish meal category, that phrase always makes me laugh, as both my husband and my dad would say over and over how much they love “one-dish meals.”

Here are a few of their favorites.

Other popular one dish meals they love are:

• Green Chicken Chili
• Sausage Rice and Beans
• One Pot Chicken Soup
• Italian Wedding Soup
• Creamy Buffalo Chicken Pasta
• Jalapeno Bacon Mac and Cheese
• Fried Rice
• Baked Ziti
• Chili

Well, there you have it… meals easy enough to make everynight of the week and oh… you’ll have some happy bellies!

This chicken recipe has truly stood the test of time!

It’s one of those dishes that quietly made its way into regular rotation and never left.

Over the years ( three decades) It’s become a go-to favorite, not just for how simple and satisfying it is, but for the way it always seems to hit the spot. Whether it’s been a weeknight dinner, a comforting weekend meal, or something shared with friends and family, this recipe has earned its place at the table time and time again.

Newlywed Chicken Pasta – A Simple Zucchini Chicken Dinner You’ll Love

What goes into this meal:

Sun-dried tomatoes– dry or in oil… cut into bite sized pieces. If they aren’t in oil, place them in a small dish. Add a couple of tablespoons of oil and a pinch of salt, stir to combine. It’ss help flavor the sauce as the tany sweetness flavors will flavor the oil.

mushrooms– I love mushrooms, and was all set to make this dish and photograph it… the mushrooms were in the fridge, the phone rang, someone was at the front door, the dog was barking to go out, and well, as you can imagine, I got distracted.

Wow, things were much simpler when we first got married. I could make dinner without all the interruptions. Don’t laugh too loud, it can happen to anyone!

zucchini– fill this dish up with this high fiber veggie, slice evenly, cut in half as well if needed to so the pieces aren’t too large.

Pasta– I prefer bow ties in this dish as they hold the sauce and are a great size with the other items. Plus, I think they are the cutest! Barilla is my favorite brand to use. Another great option is penne.

Now onto the sauce:

It’s a lightly creamy sauce with garlic and chicken flavor, and a touch of Romano/Parmesan Cheese.

Easy Chicken Zucchini Pasta – A Weeknight Favorite from My Newlywed Days

This cozy Chicken Zucchini Pasta was the first recipe I made over and over as a newlywed. Simple, comforting, and filled with love—it’s still a favorite at our table today.

A fun backstory of my early cooking days and this recipe:

We lived in a two story house that was separated into two “apartments.” We each had a front door and a back door. The back of the house had stairs up to the second floor, and the neighbor upstairs would always comment on how she could always smell what I was cooking and how hungry she got. At first, I’d say… Oh, thanks, we’d run into each other often. As we got to know each other a little better, she’d mention she didn’t cook much…. We lived there for a year. Every week, she would see me and say OMG, what are you cooking now? I can smell the yumminess from upstairs! This is the one meal she commented on the most. I would bring her some, she seemed to really appreciate it, and she would tell me what she was planning on making for dinner. She’d open her freezer, and it was filled with frozen meals, and lots of fish sticks (I never saw a freezer filled with so many frozen meals. My mom always cooked dinner, and I learned by watching) … back to the fish sticks, which is what she said she was making that night. I remember us talking about how she grew up without someone making home-cooked meals, so frozen dinners were the norm. I offered to help her learn to cook anytime. Later that night, I recall thinking that if my husband came home to that, we’d be divorced! I knew how much he looked forward to a nice home-cooked meal. I knew how important good food was to me and how dinner was and still is my favorite meal of the day. And I loved cooking and realized how important it was to me to eat well, show others I cared by doing something I liked and was good at, so you can see how my creating this blog was a long time coming!

We’re celebrating our 30th Anniversary this week, and it seemed fitting to share the recipe we remember enjoying from the beginning

And if you like reading stories… this is a fun post on Advice and Recipes!

Meal Prep to eat good all week:

I would meal prep out usually two meals for leftovers on my days off, so we’d have food all week and my husband could take a nice hot lunch to work each day. We worked crazy hours. I worked until 8pm, and he often worked nights. But there were a few meals I recall making often, this is the one that comes to mind for both of us.

In the winter, I’d make lots of soup…

• Potato Soup
• Chicken and Dumplings
• Baked Ziti

And I still make all of those today. I would try to replicate meals we’d enjoy when we’d go out to eat.

There were many favorites and still are today…

• Chicken Francasie
• Angel Hair and Garlic
• Szechuan Chicken
• Feta Basil Balsamic Pasta Salad

Now bake to the “Newlywed Chicken Pasta” there is one step to this recipe that gives it a ton of flavor….

How can I add that great browning to my chicken?

• First, preheat your pan to about 350°
• Make sure the chicken is dry, and pat it dry with a paper towel.
• Add a small amount of oil (neutral oil, with a high smoke point) to the pan (I use this cast iron skillet), but any pan will work… and allow it to preheat well.
• Place the chicken in the heated pan, without crowding it (or with too much moisture it’ll steam as there won’t be enough air flow between teh chicken to allow it to cook and brown, creating the Maillard reaction (the golden brown that tastes delicious)
• Move the chicken as little as possible, cook until you see all white around the edges and up on the sides of each piece of chicken a bit, then turn it over, turn the temperature down just a little, still keeping it hot though.
• If the chicken is thick and the center is struggling to get to 165° internal temperature with a thermometer, cover the pan a bit with a lid or foil, without covering it completely, so steam releases and doesn’t get trapped.
  As soon as the chicken reaches 165°, remove the chicken and set it aside for 5 minutes, then slice it into strips. Then you’ll return it to the pan when you’re ready.

What is the browning of chicken called?

The Maillard reaction, it makes meat turn brown when it cooks by changing the structure of amino acids and sugars. These changes form rings that reflect light and give the meat its brown color. And salt promotes a drier surface for better browning.

Oh, how I wish I had learned photography all those years ago. I’ve always loved taking photos, I’ve had a camera since I was young. And now with cell phones it’s so easy to capture memories, but I really love finding old printed photos, they really is something special about them!

This really is my go to newlywed recipe, and 30+ years later, it’s still a winner! Some may call it marry me chicken, yep… make this for the one you love, and they’ll be compelled to marry you. The way to someone’s heart is through their stomach. Make something special, and they’ll never forget it!

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Chicken Zucchini Pasta

This will always be known as my newlywed pasta recipe. I've been making it for over 3 decades, and it never fails to impress.

Course Main Dish

Cuisine American

Keyword chicken, pasta,, zucchini

Prep Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb bow tie pasta or penne
• 1 1/2-2 lbs boneless skinless chicken breast , cut to 4" pieces for easier cooking
• 2 medium zucchini
• 8 oz mushrooms or asparagus
• 1/3 cup sun dried tomatoes in oil or dry
• 2 cloves garlic sliced or 1 tablespoon minced
• 1.3 cup Parmesan or Romano Cheese grated
• 2 cups milk
• pinch coarse kosher salt to taste
• pinch coarse black pepper to taste
• 1 tablespoon chicken bouillon This is what will give the sauce more rich delicious chicken flavor
• 2 teaspoons cornstarch up to a tablespoon of cornstarch
• 1/2 cup heavy cream if desired for additional creaminess

Instructions

• Cook the pasta according to the directions and drain.
• Cut the chicken, pat it dry with a paper towel. Heat the skillet until it's hot. Then add in a little oil, and place the chicken in the pan. Don't move the chicken until it's golden and brown. Then turn once to cook the other side. (more details in the post)
• Once chicken is cooked to 165° remove from the pan and set aside.
• Add a small amount of oil to the pan and cook the vegetables until aldente, about 3 minutes. Then remove them and set aside.
• Now for the sauce, in a measuring cup, add the milk, cornstarch, chicken bouillon, sundried tomatoes, and other seasonings. Whisk well, then pour into the heated pan, keep whisking/stirring until it bubbles, turn to medium temperature. Add in the cheese, reserving a pinch for the top. Add in a 1/2 cup milk so the sauce stays creamy!
• Add in the chicken, and coat well, then add in the pasta and vegetables and stir everything together. Top with some cheese and fresh herbs. Be sure to give it a taste and add salt and pepper if needed.
• Additional items to add if desired. Pinch of crushed red pepper, squeeze of lemon, fresh basil or oregano.

Notes

Add more milk or heavy cream to create the sauciness you desire. The pasta will absorb some sauce as it sits. Add additional chicken bouillon is needed as well.

The post They’ll want to marry you again and again recipe! first appeared on Created by Diane.

Smokey, tangy flavors flood this chicken with a warm flavor to be enjoyed in many ways!

How to serve this Southwest Chicken Recipe

• It’s great over a bowl of rice for a cozy meal
• Serve it in a bowl and add some cornbread
• Wrap it in lettuce for a low-carb option
• Closed wonton bites
• Open wonton “cups”
• Wrap it in tortillas or egg roll wrappers and brown them
• Meal prep it into burritos, brown them. Then reheat + eat
• Place it over a salad
• Heat and serve as a dip, and serve it with tortilla chips
• Serve it with a fried egg on top for a great breakfast or brunch meal

What gives this chicken its southwest chicken flavor?

Southwest seasoning combines the spices of cumin, chili powder, oregano, paprika, coriander, garlic powder, and onion powder. Use taco seasoning if you want a shortcut!

Making it into a sauce by adding:

• water
• chicken bouillon
• cornstarch

Whisk the taco seasoning with the water, chicken bouillon, and cornstarch until smooth. Heat it in a skillet, the cornstarch will thicken the sauce. Make it as saucy as you’d like if you’re serving it over rice, keep it a little less saucy if you’re serving it as an appetizer, as you won’t want the wonton or tortilla to get soggy.

Ingredients

• chicken breasts (or chicken thighs)
• black beans
• frozen corn
• onion
• peppers (bell, anaheim, poblano, jalapenos)
• cilantro
• cheese (monteray jack, cotija)

How do I make this into wontons or other appetizer sized items

Use wonton wrappers, eggroll wrappers, or tortillas.

How can the appetizers be cooked?

Bake in the oven, cook in the Air fryer, or fry in oil.

All are delicious options!

I really love the tortilla version. The Southwest Chicken mixture is wrapped in flour tortillas, rolled up, and heated to a golden brown in a hot skillet with a little oil.

Tortillas can be less finicky than wontons, and I always have flour tortillas in the fridge, so give this version a try!

Oil the wonton wrapper so they crisp up nicely. I like this sprayer (and it makes a great gift too). I use avocado oil. I prefer this sprayer to the types that you purchase that taste like chemicals. Another option is to use oil and a silicone brush to lightly oil the wontons or tortillas.

Great toppings to add to the Southwest Chicken Recipe:

• Add sliced avocado
• fresh lime juice
• diced tomatoes
• sour cream
• hot sauce
• cheese, cheese and more cheese, can you have too much cheese
  

Homemade avocado ranch

creamy, tasty, and a great item to add to these southwest chicken appetizers

• avocado
• sour cream
• parsley
• dill
• cilantro
• lime juice
• garlic paste
• salt
• hot sauce

Mix all the ingredients in a food processor, immersion blender, or similar until smooth and well blended.

One bite in and you get the amazing flavor of seasoned chicken, black beans, corn, peppers, onions, and cilantro!

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Southwest Chicken

Smokey, tangy flavors flood this chicken with a warm flavor to be enjoyed in many ways! Serve in a bowl, in wontons, tortillas, with chips, over a salad, or wrapped in lettuce.

Course Appetizer, Main Dish

Cuisine American

Keyword appetizer, chicken, sauce, Taco

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 lbs chicken, cooked and shredded or diced
• 1 16oz can black beans, drained
• 2 cups frozen corn, regular can use fire roasted corn
• 1 large red bell pepper, diced or other favorite peppers like, anaheim, poblano, jalapenos)
• 1/2 medium onion, diced
• 2-4 oz shredded cheese, Monteray Jack Mexican cheese blend, cheddar, or mozzarella
• 1 oz crumbled cotija cheese

Seasonings

• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4-1/2 teaspoon salt
• 1 tablespoon cornstarch

Making them into appetizers:

• wonton wrappers or
• flour tortillas
• More serving options are listed below.

Instructions

• Cook chicken in a skillet, oven, slow cooker, instant pot, or use rotisserie, or leftover cooked chicken. Shred or dice chicken.
• In a skillet, add cooked chicken along with all the seasonings (including cornstarch) with a 1/2 cup of water and bring it to a simmer.
• Add the black beans, corn, onion, peppers, cilantro, and cheese.
• Lots of serving suggestions below (or check my post for other fun appetizer options)
• Place the cooked filling into wonton wrappers or tortillas, the wontons can be folded into triangles or envelope shapes or baked in a muffin pan (check the post for more details).

  Flour tortillas are another great option. Cook as desired until golden brown and crisp on the outside.
• They can then be baked (350°), air-fried, or fried in oil until golden brown.

  Serve with the avocado ranch dip recipe in the post.

Notes

Serving options;

• It’s great over a bowl of rice for a cozy meal
• Serve it in a bowl and add some cornbread
• Wrap it in lettuce for a low-carb option
• Closed wonton bites
• Open wonton “cups”
• Wrap it in tortillas or egg roll wrappers and brown them
• Meal prep it into burritos, brown them. Then reheat + eat
• Place it over a salad
• Heat and serve as a dip, and serve it with tortilla chips
• Serve it with a fried egg on top for a great breakfast or brunch meal

 

The post Southwest Chicken first appeared on Created by Diane.

Why add veggies to your mac and cheese?
Because it’s a sneaky, smart upgrade! Veggies add fiber to help you feel full longer and eat less overall—plus, they blend right in. Even the pickiest eaters won’t notice how many hidden vegetables are packed into this creamy, cheesy comfort dish.

There are also jalapenos and onions, and it’s not overly spicy. The jalapenos and onions get sauteed until softened, then added. They really add great flavor to this fun mac and cheese version.

One key ingredient in this recipe is the zucchini. I grate the zucchini, then squeeze out the excess moisture. Use as much or as little zucchini as you’d like.

For every 1 pound of pasta use…

• 1 medium zucchini, grated
• 2 jalapenos, diced
• 1/3 medium onion, diced

This recipe can be easily multiplied. I often make a double batch when meal prepping or serving a crowd.

I use these vegetables for a double batch.

Since the jalapenos are green, the shredded zucchini blends right in, my non-veggie eater, who can detect them in anything, says they like the onions and jalapenos in this.

Yes, while onions and jalapenos are vegetables, I could not get them to eat a slice of zucchini, no matter how I prepared it.

So creamy and cheesy, a great combination is undeniably delicious.

I typically use cheddar cheese. Other great options to add in are Monterey Jack, Gruyere, or Gouda.

This can be baked with buttered bread crumbs on top for added texture, if desired. If you want it spicy, add some raw diced jalapenos to the breadcrumbs, and you’re bound to taste some heat!

If you have trouble making mac and cheese creamy and delicious take a look at my video for tips on making the sauce silky smooth.

More tips on making mac and cheese can be found here.

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Zucchini Mac and Cheese

creamy cheesy mac and cheese loaded with shredded zuccchini, jalapenos, and onions, it's full of flavor and teh zucchini is hidden for fussy eaters

Course Main Dish, Side Dish

Cuisine American

Keyword cheese, jalapeno, pasta,, vegetarian, zucchini

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb large elbow pasta
• 3 jalapenos, diced add more if desired
• 1 medium onion, diced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 2 cups cheddar cheese, grated
• 2 medium zucchini, grated place in paper towels and sweeze excess liquid out
• 2 teaspoons chicken bouillon, Knorr
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper

Instructions

• In a large pot cook pasta according to package directions and drain in a colander.
• In that pot saute the jalapeno and onion in butter for 1-2 minutes longer if you like it less spicy.
• Add the flour and stir well.
• Slowly stir in the milk and keep stirring, the sauce will thicken.
• Add the cheese and whisk to combine until the cheese sauce is smooth.
• Add in the zucchini, stir to combine, and cook for 1-2 minutes on a simmer (small bubbles).
• Add the chicken bouillon, salt and pepper (to taste)
• Add in the cooked noodles and stir well.
• This recipe can be easily multiplied, making it a great recipe for meal prep, it freezes well too.

The post Zucchini Mac and Cheese first appeared on Created by Diane.

As delicious as pasta and meat sauce with a yummy Asian twist!

Making this a new way to serve up a pound of pasta and ground beef.

I add plenty of chili oil, chili pasta, and crushed red pepper, reduce some if you do not like it so spicy.

The sauce is a collection of Asian items easily found in the grocery store.

A balanced mix of flavors this recipe checks all the boxes, under 30 minutes to make, full of flavor, and can be adjusted to your liking.

Sauce Ingredients

• chicken broth
• cornstarch
• minced garlic
• chili paste, Sambal Oelek
• chili onion crunch
• soy sauce
• sesame oil
• chicken bouillon, knorr
• hot chili oil
• dry crushed red pepper flakes

Mixing all the sauce ingredients in a measuring cup makes it easy to pour into the pan.

For a gluten-free recipe

Use gluten-free noodles or rice noodles. The sauce can easily be made gluten-free as long as the soy sauce and other items are gluten-free.  

I added mini red peppers and bok choy.

What other vegetables go well in this dish?

Green beans, broccoli, mushrooms, celery, carrots, and asparagus are all great options.

Choose the noodles style you prefer and let’s get cooking I like spaghetti and rotini best.

I’m all about spicy ground beef noodle recipes, I often order pad sew ewe when ordering out. 

My top 4 Asian recipes:

• Pork Lo Mein
• Beef with Snow Peas
• Szechuan Chicken and Vegetables
• Pork wontons 

So grab a pound of ground beef, pork, turkey, or chicken,n and let’s get cooking!

Looking for more recipes that use a pound of ground, this post is great for easy meals!

More Asian Recipes:

• sesame eggplant
• Simple chicken curry
• Saucy pork fried rice
• Szechuan chicken and vegetables
• Polynesian meatballs with egg noodles
• Bacon and egg fried rice
• Crab Rangoon DIP
• Vermicelli bowls

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Asian Beef Noodles

An Asian twist on the classic Italian pasta and meat sauce, a new meal to your table in minutes.

Course Main Dish

Cuisine American, Asian

Keyword Asian, beef, ground beef, pasta,, vegetables

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Cost $16

Ingredients

• 1 lb pasta, spaghetti, rotini or your favorite shape
• 1 lb ground beef
• 4-6 mini bok choy
• 6-8 mini red peppers
• 1/2 cup chopped fresh cilantro
• optional vegetables, broccoli, celery, carrots, water chestnuts

Asian Sauce

• 1 1/2 cups chicken broth
• 1 1/2 tablespoons cornstarch
• 1 tablespoon minced garlic
• 1 tablespoon chili paste, Sambal Oelek
• 1 tablespoon chili onion crunch
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons chicken bouillon, knorr
• 1 teaspoon hot chili oil
• 1/2 teaspoon dry crushed red pepper flakes
• other flavor options, dehydrated garlic slices, Asian hot mustard

Instructions

• Cook pasta according to package directions.
• Prepare sauce in a 2-cup measuring cup for easy pouring
• In a 4 qt deep fry pan, saute the ground beef until it reaches 135°.
• Add the vegetables and saute until half tender (you'll want the vegetables to not be mushy, have a bite)
• Add the cooked pasta.
• On medium-high heat, pour on the sauce and stir until all the ingredients are well coated.
• Garnish with black sesame seeds, additional cilantro, and a squeeze of fresh lime juice.

The post Asian Beef Noodles first appeared on Created by Diane.

Tender, juicy Greek marinated beef with vegetables and a delicious Greek yogurt dip.

This meal is a great low-carb meal, or serve it in bowls over rice.

Kabobs without skewers mean it’s simplified, easier, less fuss, and less time-consuming, making this meal a perfect weeknight meal.

Tri-tip beef is a readily available cut of beef in California but may not be as common where you live, other beef options include:

• sirloin tip
•  flank steak
• top sirloin

Use this recipe for chicken breasts or chicken thighs. Be sure only to marinade it for an hour or two, the vinegar will break down the chicken too much if left on for a long time.

Marinade:

Oil in a marinade helps keep the meat moist, adds flavor, and balances any acid you add. Ensuring a delicious outcome. I use avocado oil, another option is olive oil. Use a great quality and tasting oil when marinating.

marinade ingredients

• 2-3 lbs tri-tip, top sirloin, flank steak, or sirloin beef tip
• 1/3 cup oil
• 1/2 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper

Using the Blacktone I was so excited that the meal was ready in minutes. If you don’t have a flat griddle to cook on, it’ll just take a couple of skillets.

Cooking options: use cast iron to get a nice char on the beef and vegetables, but use what you have! Or cut the pieces larger (than shown in photographs) and grill the beef and vegetables. Use a grill basket or tray if needed.

For the beef, I used tri-tip and marinated it for at least an hour (you can easily prep this the day ahead).

Vegetables

Zucchini, red onion, tomatoes, for the veggies, add your favorite… I love mushrooms with this, too.

And now the dip…

Oh my, do I love a nice tasty dip to dunk all the items into!

A few simple items make this dip really tasty.

Greek yogurt, lemon, parsley, mint, garlic, salt and pepper.

The dip tastes creamy, fresh, and delicious. Fresh mint has a way of making everything taste yummy.

Serve this Greek beef recipe with rice. If you need tips on cooking rice, check this out.

More Greek Inspired Recipes

• Greek Charcuterie
• Chicken Orzo Soup
• Pickled Turnips
• Greek Chicken Salad and Tomato Dressing
• Quinoa Tabbouleh
• Greek Chicken Meatballs

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Greek Non Kabob

Tender, juicy Greek marinaded steak with vegetables and yogurt dip

Course Main Dish

Cuisine American, Greek

Keyword beef, Blackstone, vegetables

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2-3 lbs tri-tip beef, top sirloin, flank steak, or sirloin beef tip
• 1/3 cup avocado or olive oil
• 1/2 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon dry oregano
• 1 teaspoon paprika
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper

vegetables

• 2 medium red onions
• 16 oz grape tomatoes
• 2 medium zucchini

yogurt dip

• 8 oz plain Grek yogurt
• 2 ccloves garlic, minced
• 3 tablespoons fresh lemon juice
• 1/4 cup fresh mint
• 1/4 cup fresh parsley
• pinch coarse kosher salt and black pepper

Instructions

Cooking Note:

• I cook this meal on the Blackstone flat griddle. Alternatively, you can cook this in a cast iron skillet and cook the meat and the vegetables separately. Cut the beef and vegetables into larger pieces and grill them. Depending on how you will be cooking the items will determine how small to cut the items.

Marinade instructions

• Place all the marinade items into a gallon plastic zipper bag or container to marinade meat. Cut meat to desired size pieces and marinate for 1 hour minimum.

Vegetables

• Slice the vegetables into desired size pieces (other vegetable options peppers, carrots, and sweet potatoes).

Cooking

• Lightly oil the black stone or cast iron and cook the meat to medium rare, and cook the vegetables until tender.
• Prepare the dip- mix all the dip ingredients in an immersion blender or food processor until smooth and refrigerate until ready to eat.
• Serve with cooked rice.

The post Greek Non kabob first appeared on Created by Diane.

Crisp, cool, crunchy, salty-sweet, and full of flavor.

This Chinese chicken salad will be on repeat from now through summer, so be sure to bookmark it, print it, share it, tell your friend, or whoever. Heck, invite them over and have a party.

It’s warm and sunny out and no better time to gather all the ingredients, fry up some crisp wonton,s and enjoy.

Add in vermicelli noodles if you prefer, or fry them for the crunch. I myself like fried wontons on top. They take only a couple of minutes to make, and they are crunchy and addictive in the best way possible!

Now onto the chicken. I like chicken breast for this salad. I also like it shredded. But you can easily served dice, chopped, or large strips of chicken if you prefer.

You can bake, boil, steam, pressure cook, slow cook, use rotisserie chicken, canned chicken, leftover cooked chicken, cast-iron cooked chicken, and grilled chicken. I also have an Asian Chicken recipe that would go great in this.

Pretty much… any way you want to prepare the chicken, it’ll go well in this salad.

OMG, I love going to Chinese food restaurants and having them with spicy Asian mustard and a little duck sauce. the spicy-sweet combo is my favorite.

Which leads me to the wontons, dipping them in the duck sauce and mustard, made going to the restaurant all the more fun, but I was so happy that if you ordered takeout, they packed them up too.

How to cook the crispy wontons

To make the wonton strips, buy square wonton wrappers in the refrigerated section of the grocery store, slice them 1/2″ thick, then separate them so they don’t stick together. They are typically well cornstarched and will easily be separated.

Heat an inch or so of oil in a small pot, a 2-quart pot works well with high sides to avoid splashing and oil going everywhere, but small enough that you don’t need a ton of oil either. You’ll heat the oil to 350°, drop in some wontons to cover the bottom of the pot, and give them a toss, they’ll fry up quickly, about 2-3 minutes. Use tongs and keep moving them.

• Pork Lo Mein
• Beef with Snow Peas
• Szechuan Chicken and Vegetables
• Pork wontons 

You can find more of my Asian Recipes Here.

I love the cold orange pieces, use fresh slices or canned mandarin orange segments.

Other fun toppings for this salad are cashsews or sliced almonds.

Add some sesame seeds as well.

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Chinese Chicken Salad

A tasty, satisfying, crunchy salad with a salty-sweet flavor combination. Filled with chicken, vegetables, and topped with a delicious dressing and crunchy wonton strips.

Course Main Dish, Salad

Cuisine American

Keyword Asian, chicken, Chinese, vegetables

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8 servings

Author Diane Schmidt – createdbydiane.com

Cost $15

Ingredients

• 8 cups chopped romaine lettuce, 1 very large head or 2 smaller heads of lettuce
• 4 cups green cabbage, shredded , napa cabbage is another option
• 2 cups red cabbage, chopped
• 2 medium carrots, julianned
• 3 green onions, sliced
• 1/4 cup chopped cilantro , start with a small bunch
• 3 cups cooked, shredded chicken breast , options in post
• 1 11oz can mandarin oranges, drained
• 1/3 cup cashews or sliced almonds
• 1-2 cups fried wonton strips , instruction in post
• 1/2 teaspoon sesame seeds , toasted and black can both be used

Chinese Chicken Salad Dressing

• 1 tablespoon oil, avocado , I use avocado oil
• 1 tablespooon sesame oil , I use toasted sesame oil
• 1/4 cup rice wine vinegar , or apple cider vinegar
• 1 tablespoon sugar , honey or maple syrup
• 1-2 tablespoons soy sauce
• 1/2 teaspoon fresh grated ginger, or 1/4 tsp dry ginger
• 1 teaspoon garlic paste, or 1/2 teaspoon garlic powder
• 1 tablespoon fresh lime juice , orange juice or lemon juice
• pinch salt and pepper to taste

Instructions

• Place all cut salad items into a large bowl.
• Mix the dressing in a measuring cup or glass jar with a whisk, allowing the sweetener is dissolved and the dressing is well-blended.
• Pour the dressing over the vegetables and chicken and toss to uniformly distribute the dressing.
• Top with nuts, wonton strips, sesame seeds, and mandarin oranges.

The post Chinese Chicken Salad first appeared on Created by Diane.