For spring this veggie cream cheese is getting a fun twist by piping it into mini sweet peppers to look like little “carrots.” It is simple, festive, and instantly makes your appetizer table feel special without any extra stress.

This 5 Minute Veggie Cream Cheese Dip is creamy and delicious, and it’s perfect on bagels and crackers. It can be piped onto celery. But that’s not all, you’ll want to dip cucumbers and carrots into it, and don’t leave out the broccoli and zucchini.

It’s undeniable that this makes the most adorable appetizer for Easter meals, it’s piped on mini peppers to look like carrots, and they are bound to be devoured as quickly as a bunny hops!

• Use mini orange sweet peppers, slice them in half, and fill them with the veggie cream cheese mixture.
• Pipe or spoon it in so it slightly mounds on top.
• Finish with a sprinkle of shredded carrot and a sprig of parsley or cilantro to mimic carrot tops.

Add a kick to this cream cheese spread:

• Add in some diced green olives or just use pimento
• Add a few dashes of your favorite hot sauce to give it a little spice

Make this into a DIP:

Looking to dip chips into this, you’ll want to swap out the cream cheese and just use sour cream, or a combination of sour cream and plain Greek yogurt, or add in a little mayo if you need it to be smoother and prefer that flavor… so it’s not so thick and that the chips don’t break.

Cream cheese tends to be thick, so swapping it out for sour cream will make it dippable! Same great flavor.

How to make this into the best Easter treat!

Use mini orange sweet peppers, slice them in half, and fill them with the veggie cream cheese mixture. Pipe or spoon it in so it slightly mounds on top. Finish with a sprinkle of shredded carrot and a sprig of parsley or cilantro to mimic carrot tops.

These savory mini peppers are stuffed with herbed cream cheese. They look like carrots and make that garden theme come to life. They are the perfect snack and appetizer for parties, Easter, and baby showers. Add some to a charcuterie board to feature some spring and summer flair!

Looking for more Easter fun… you’ll find my ;ost on coloring eggs here, along with the best carrot cake here, and don’t miss these carrot cake scones.

I found some cute Easter carrot itmes on Amazon, carrot candles, gather these for a vase full of fun, and keep the carrot theme going with this garland.

Happy Spring!

We’re currently camping, RV (not in a tent ) I have a whole slew of fun camping recipes for you if you’re interested.

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Creamy Vegetable Cream Cheese Dip Everyone Will Love

This flavorful spread works well on veggies, bagels and crackers as well as it does as a party dip.

Course Appetizer

Cuisine American

Keyword dip, vegetable

Prep Time 5 minutes minutes

Servings 12 pieces

Author Diane Schmidt – createdbydiane.com

Ingredients

• 4 oz cream cheese
• 2 tablespoons sour cream Use all sour cream if you want to dip chips into the mixture and leave out the cream cheese.
• 1 medium carrot, grated fine (separated into 1/3 cup measurements reserve remaining to tops for decoration)
• 1 green onion, finely diced
• 1/2 teaspoon dill (fresh or dried)
• 1/2 teaspoon parsley (fresh or dried)
• 1/2 teaspoon coarse kosher salt
• 6 small orange peppers (small sweet peppers with pointed ends) Any color pepper will look cute!
• 12 sprigs cilantro, parsley, dill, or basil leaves for stems for decorating the pipe carrots

Optional

• 1 tablespoon fresh lemon juice OPTIONAL (use if you find cream cheese too sweet and want a tangy kick)
• 6-10 drops hot sauce
• 1/8 teaspoon black pepper

Instructions

• This vegetable spread takes only 5 minutes to whip up. Gather all the ingredients. Room-temperature cream cheese mixes well, cold cream cheese is hard to blend and will be lumpy. Microwave it at 30% power for 20 seconds if needed.
• Place the cream cheese along with the sour cream and 1/3 cup of carrots in a 4-cup measuring cup or high-sided bowl, and use a mixer to whip it smooth. Mixing by hand is another option. Blend until smooth.
• Add in the green onion, dill, parsley, and salt, and give it anohter mix until all the ingredients are combined.
• Slice the peppers in half lengthwise, then cut off the green tops, and remove the seeds.
• Place the cream cheese mixture intoa piping bag or plastic bag and cut a small piece off the corner to pipe it into the pepper halves.
• Use a paper towel and place the remaining carrot, and fold it over to press out the excess liquid, so you can sprinkle it over the top of the cream cheese mixture on the peppers.
• Add the sprigs of herbs to the ends.
• Refrigerate until serving. These can be made the day ahead of time and kept in the fridge.

The post Vegetable Cream Cheese Dip Everyone Will Love 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.

Zucchini: the garden’s unsung hero and your new favorite ingredient!

Zucchini is more than just a green veggie taking over your garden—it’s low in calories, high in fiber, and packed with feel-good nutrients.

It’s the kind of ingredient that keeps you full and feeling great. Whether you’re spiralizing it, baking it, grilling it, or sneaking it into meals to fill you up, zucchini is the versatile veggie you didn’t know you needed more of.

If you’re craving bright, fresh, and veggie-forward dishes, this lineup of zucchini recipes is exactly what your menu needs.

• Pesto Zucchini Pasta Salad – bursting with herby goodness and summer vibes
• Zucchini Soup – warm, comforting, and surprisingly rich for a veggie soup
• Lemon Dill Tuna Pasta Salad – fresh and tangy with crisp zucchini for crunch
• Zucchini Mac and Cheese – ultra-creamy with a sneaky veggie twist
• Italian Zucchini Baked Ziti – the cozy casserole you didn’t know you needed, or a no-pasta version, Zucchini Italiano (my personal favorite)
• Zucchini Noodles – spiralized and sauced, these “zoodles” are as fun as they are healthy

These zucchini-packed recipes make it easy to eat well, enjoy every bite, and make the most of this amazing ingredient.

Whether you’re cooking for two or feeding a crowd, there’s something here that’s sure to satisfy.

These recipes are perfect for summer and beyond easy to prep, great for leftovers, and loaded with zucchini flavor in every bite.

If you’re looking for fresh and flavorful ways to use zucchini, you’re in the right place. From quick weeknight dinners to light and healthy lunches, zucchini is the veggie that can do it all.

Whether it’s twirled into pasta, crisped into golden cakes, or baked into a low-carb pizza, these zucchini recipes prove just how versatile and delicious this summer favorite can be.

Try one or try them all-these recipes are perfect for anyone who loves easy meals packed with flavor:

• Newlywed Pasta- a comforting recipe with tender zucchini and chicken
• Szechuan chicken and vegetables– a bold and spicy stir-fry with just the right kick
• Zucchini Balsamic Pasta Salad – tangy, fresh, and perfect for cookouts or meal prep
• Zucchini Cakes – crispy, golden, and begging for a dollop of sour cream
• pork and zucchini meatballs – juicy and flavorful, great with rice or in a sub
• low carb pizza – with a veggie or chicken crust, you won’t believe how yummy!

Ready to turn that zucchini stash into something delicious… Let’s get cooking!

• Greek Non Kabob
• Sour Cream Sheet Pan Chicken w/ Zucchini
• Avocado Bean Dip- great w/ Zucchini

Zucchini isn’t the Only Star of the Season

If your garden, favorite farmer’s market, or grocery store is overflowing, don’t stop at zucchini—fresh herbs are ready to steal the show! From basil and dill to parsley and oregano, these vibrant flavors turn any dish into something unforgettable.

One of my all-time favorites to make in minutes is to cook up some zucchini in a pan, and top it with tomato sauce and pile on the mozzarella cheese… give it a minute. under the broiler! It’s filling and delicious and satisfying!

I recently made a trip to one of the best produce markets I’ve ever seen. It’s in San Diego, near the airport. It’s called specialtyproduce.com, and SPECIAL it is. They have such great quality produce and so much more. These are 8 ball zucchini. I’m not sure what I’ll make with them, but aren’t they so CUTE! I sure wish I lived closer, but when I’m in the area, I’m sure I’ll return!

The post Zucchini Recipes first appeared on Created by Diane.

Fresh fruits, vegetables, and herbs bring vibrant flavor that elevates every recipe!

Let’s have fun with the best herbs, fruits, and vegetables… you’ll be making tasty recipes year-round. Whether you’re picking fresh from your backyard garden or grabbing seasonal vegetables at your local farmer’s market or grocery section, there’s nothing quite like cooking with fresh ingredients.

Fresh herbs, berries, and garden vegetables not only boost flavor, they also elevate your meals with vibrant color, essential nutrients, and that just-picked taste.

Fresh produce is packed with flavor and nutrients. Herbs like basil, cilantro, and parsley can turn an everyday dish into something extraordinary. Vegetables like zucchini, tomatoes, peppers, and leafy greens are staples in recipes ranging from salads to stir-fries.

Homegrown or freshly purchased ingredients are typically better tasting and more aromatic

From Basil to jalapenos, aloe, to swiss chard, pasley, oregano, broccoli, and snow peas, these are all items I’ve grown in my garden. While some plants do well, some don’t produce as much as I’d like over time, and some produce year after year with great success. I’m curious what grows well for you (and where that is). I grew up in NJ with a huge garden, lettuce, peppers, tomatoes, zucchini, melons, and corn. We had fresh produce all summer long.

I myself do not have the greenest thumb, but I do grow herbs, and I can grow jalapenos! And every year or so, I try my hand at something new!

I love cooking with fresh herbs. Oregano, parsley, basil, lemon thyme, Thai basil, and rosemary grow well for me year after year; some plants survive our mild winters.

I love jalapenos, they are just the right kind of spice for me. Not too hot that I can’t eat them. I have a handful of jalapeno plants, one is over 6 years old and still produces jalapenos all year long…

Which is why you can find lots of jalapeno recipes here,

learn how to pickled jalapenos, make jalapeno pepper jelly, and add them to my favorite cilantro lime sauce!

And my most requested recipe, I made two double batches in the last week for parties this Jalapeno Bacon Mac and Cheese is always devoured.

Picked, Purchased, or Shared… Delicious Recipes Start Here:

No matter if you are into gardening or prefer to get your produce at the grocery store, I have some fun recipes to try. Maybe you’ll stop by a roadside stand, or farmers market, or have a friend who has a garden.

I look forward to fresh-grown produce, any chance I can get it. In the summer, my all-time seasonal favorites are zucchini, tomatoes, corn, jalapenos… I’ve grown lettuce, broccoli, and snow peas, but I rarely grow them all consistently.

Let’s get on with the summer specialties!

Zucchini– you’ll find tons of great uses for zucchini here. I just love this zucchini italiano recipe my mom always made it, and it’s still a favorite! And if you love soup, even in the summer you’ve gotta make this creamy zucchini soup!

Tomatoes– there really is nothing like a home-grown tomato, and here you’ll find plenty of tomato recipes. These recipes include using canned and fresh tomatoes, fresh tomatoes can easily be substituted for canned in most recipes.

Corn– I love when corn on the cob is nice and sweet, loaded with flavor. But if you don’t have any or it’s out of season, most recipes can use frozen white corn- it tastes very similar! I prefer it over the frozen yellow corn, but sometimes stores don’t carry white corn, so you can use what you can find in these corn recipes.

Avocados-Now I love guacamole, but wow you can do so much with avocados, from my favorite sandwich, to snacking on these avocado cream cheese wontons, and this super easy avocado caprese, full of fresh veggies is this California Roll BOWL, the perfect easy item to make anytime and give this pineapple guac a try- it’s paired up with coconut chicken!

If you are looking for fun summer FRUIT recipes, give these a try.

Strawberries– OMG, the possibilities are endless, and there are decent strawberries year-round, but when they’re in season, they really win the prize. From this 1 hour strawberry shortcake to overnight oats, nothing beats pretty pink strawberry frosting, and I have lots of varieties! And a real show stopper is this Frozen Strawberry Margarita Pie with Pretzel Crust.

Raspberry Recipes– oh, and don’t miss this great vanilla cake, raspberry filling chocolate frosting, it’s yummy!

Blueberries– I think blueberries are my favorite fruit: I love blueberry muffins, and blueberry scones are amazing, don’t let pie seem complicated… make a blueberry galette is always on repeat in my kitchen, my go to syrup to make is blueberry syrup, and it’s perfect in Blueberry Margaritas– which I know to make often! If you need a good cookie for breakfast, these grab-and-go blueberry oatmeal breakfast cookies are a must.

Blackberries– aren’t they just gorgeous, always plump and such a deep color, they go great in drinks and appetizers, take a look…

Lemons– this lemon pasta salad is sure to win you over! As well as my all-time favorite Lemon Wine Sauce, it’s like liquid gold! And if you have an abundance of lemons, juice them and freeze the juice to use later. You can freeze whole lemons and grate them rind and all when you want to add a nice lemon juice and zest to recipes!

Limes– key lime pie, and my all time favorite sauce is Cilantro Lime Sauce. These coconut lime scones are so flavorful, and limes are a must in these Margarita Cupcakes!

Cherry Recipes– cherry muffins, and they are great with cherry lime curd! And give this Cherry Italian Cream Soda a try!

Fresh Herbs:

Cilantro– if there is one recipe you make from this whole list, make this Cilantro Lime Sauce! It’s my favorite on tacos and so much more.

Basil– Fresh basil is always a winner, and a great summer favorite is this feta basil balsamic pasta salad. Try these mini basil bundt cakes, how about some marinated caprese– it’s a must to have in the fridge to snack on. And if snacking is as much fun for you as it is for me, enjoy some caprese crostini.

Rosemary– a fun twist on a summer classic, this Garlic Rosemary Potato Salad is so fun! I typically like my chocolate chip cookies just by themselves, but WOW, these Rosemary Chocolate Chip Cookies take them over the top to fantastic. These pork chops are sure to win you over. And before we know it, it’ll be the holidays, and you have to make this Cranberry Rosemary Toffee!

Parsley– Nothing is better than homemade buttermilk ranch, and this green goddess dressing tastes amazing. Quinoa Tabbouleh is full of fresh flavors!

dill– Dill adds a fresh, bright flavor, Lemon Dill Potato Salad, and how about some quick pickles, a must if you have an abundance of cucumbers! And this pickle chicken is wildly tasty!

oregano– brings on the Greek and Italian vibes, so try this Greek Pasta Salad and Italian Chopped Sub Salad.

lavender– Lavender Syrup, and the perfect summer drink is Lavender Lemonade, and this wonderful and oh so pretty… Chocolate Lavender Cake.

mint- healthy mint chocolate chip smoothie, and I love fresh mint in this Roasted Cauliflower Pasta Salad and this yogurt dip is a must, especially for Greek beef kabob style meals.

Why I Ignore Plant Spacing Rules — And My Garden Still Thrives!

I rarely plant items with the spacing they suggest, it may work well if you live someone else or aren’t planing in containers. I think plants like friends! And it seems to work well for me!

The post Recipes: Fresh from the Garden or Grocery Store 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.

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.

Creamy, tangy potato soup made with heavy cream, onions, and a savory bouillon kick—easy, elegant, and perfect for any meal.

I love soup and give me anything Irish… I’m in.

A few weeks ago… I was in an Irish bar, and a good friend recommended their Irish potato soup, he said it is his favorite…

I just had to give it a try…

OMG, one spoonful and was hooked. It was creamy and delicious and had a nice hint of tanginess without being overly acidic.

The soup is smooth, and creamy without being too smooth, with a little help from the onions it’s deliciousness in every bite.

The soup begins with some basic ingredients:

• potatoes
• onions
• butter
• heavy cream
• chicken bouillon
• lemon

Yes, this soup has lemon in it, it’s not overly lemony. The fresh lemon gives this soup a great contrast in flavor to the potatoes.

NOTES on salt:
Do not use table salt; it will not taste as good. If it’s all you have, use a small amount and add more as needed. My best recommendation is to use coarse kosher salt. Sea salt is another option, but I prefer coarse kosher salt is great. Potatoes themselves, can be a bit bland so be sure to salt the soup otherwise it can taste like dishwater, that goes for all soups, check out this post on more soup tips.

You’ll use an immersion blender to puree the soup or place it into a traditional blender.

For the potato lover in all of us comes this.

If you’re looking for a loaded potato soup, go right ahead and add in cheddar or Romano cheese, crisp cooked chopped bacon, and top it with diced green onion and a dollop of sour cream.

More Potato Recipes:

• Potato Latkes
• Potato Salad
• Mashed Potato Cakes
• Baked Potato Soup
• Easy Cheesy Potatoes
• Ham and Cheese Soup
• Cottage Fries

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Irish Potato Soup

This creamy delicious potato soup is simple and delicious, with a mild texture it's the perfect soup when the cool weatehr hits. Load this soup with cheddar cheese, Romano Cheese, scallions, and bacon if you want this potato soup loaded!

Course Appetizer, Main Dish, Soup

Cuisine American, Irish

Keyword onions, potato, savory, soup, St.Patrick’s Day

Prep Time 7 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Diane Schmidt – createdbydiane.com

Cost $6

Ingredients

• 1 1/2 lbs russet potatoes
• 1 cup onion 1/2-1 medium onion- white or yellow
• 1 cup heavy cream
• 1 teaspoons chicken bouillon I use Knorr chicken bouillon
• 1-2 teaspoons coarse kosher salt or sea salt (do not use table salt- it will not taste good)
• 2 tablespoons fresh lemon juice
• garnish- fresh chopped parsley

Instructions

• Peel and dice the potatoes (cut them all into 1-inch dice so they cook quickly and evenly.
• Using a grater, grate the onion until it's shredded. Alternatively, you can dice the potato fine. I've done both but prefer it grated.
• In a 5 quart pot, bring the potatoes and water to a boil, turn to medium, and simmer until the potatoes are tender without any resistance when pierced with a knife. Do not drain!
• Use an immersion blender to puree the potatoes and water. Alternatively, you can place the soup in a blender and blend it smooth, then return it to the pot.
• In a small skillet saute the onion over medium heat with 2 tablespoon butter until soft. (not browning them).
• Add the chicken bouillon and salt start with 1 teaspoon, add more as desired.
• Stir in the lemon juice.
• Slowly add the cream while stirring the soup to prevent it the cream from curdling. Or temper the cream, add 1 cup hot soup to the cream to warm it up, then add that to the soup.
• *Do not skimp on the salt and think soup will taste good. It will taste like dishwater!
• *optional: Add more lemon juice if desired, add shredded cheddar or Romano cheese, cooked chopped bacon add diced green onions on top for loaded potato soup with a dollop of sour cream.

The post Irish Potato Soup first appeared on Created by Diane.

This is the perfect weekend snacking platter at its best!

There is nothing new about platters of food and this is one of those items you’ll make again and again and the beauty of it all is you can use items you have on hand, or plan it out specifically. Feel free to line the bottom with some greens or herbs, fresh herbs always smell amazing.
fruits and nuts are a great options and a bit of chocolate is always a fun idea.

Full of Mediterranean flavors, and the possibilities are endless.

Use a flat wood or white ceramic/porcelain platter, if it has a slight rolled edge it will help items not to fall off the sides when carrying it. I have found these boards at home goods and have ordered different size wood trays for gifts online from Amazon.

Items I included on my Charcuterie Board:

• Mediterranean Style Pita
• Dolmas- stuffed grape leaves
• Hummus
• Cucumbers
• Carrots
• Red Bell Peppers
• Pepperoncini
• Olives (stuffed green and Kalamata)
• Cherries- figs are another great option

More Great items for a Greek Charcuterie Board

• homemade hummus– oh so yummy
• pickled onions– not only pretty but super tasty
• Greek style chicken– if you’re making it for 2-4 this may be a good option to add versus a plated meal
• Greek Chicken Meatballs– I love meatballs, who about you! These are always a winner.
• Lemon Garlic Chicken Thighs – tender and juicy!
• Greek style potato salad is a perfect addition.

Wonderful items to add to a Greek Charcuterie:

• Pickled Turnips
• Greek Feta Dip
• Rosemary Garlic Chicken Peas
• tzatziki- cucumber dip
• toum- whipped garlic
• nuts like pistachios
• grape tomatoes

So many options, make making a platter like this add your favorites and make it your own. Let me know if you come up with any items I should try.

I served this charcuterie before making Greek chicken, my new favorite Greek seasoning is Greek Freak from Spiceology. I picked it up at Costco or you can order it online. It has the most delicious flavor combination of spices, not like any I’ve ever tried before and I have tried many. Most are salty and just lots of oregano, now I love both those but this one surpasses all basics and makes it irresistible.

I pound boneless skinless chicken breast or sometimes chicken thighs and sprinkle each side with the seasoning anywhere from 1 hour to overnight with the Greek Freak seasoning before cooking. Sometimes I add the juice of a lemon for a wet marinade.

You could easily platter up the items and serve them as a jumping off point for everyone to make their own plate, salad, or bowl as they can pick and choose their toppings. What a fun way to serve a meal.

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Greek Charcuterie Board

Course Appetizer

Cuisine Greek

Keyword vegetable

Author Diane Schmidt – createdbydiane.com

Ingredients

• Mediterranean Style Pita
• Dolmas- stuffed grape leaves
• Hummus
• Cucumbers
• Carrots
• Red Bell Peppers
• Pepperoncini
• Olives (stuffed green and Kalamata)
• Cherries- figs are another great option

Instructions

• On a wood or white platter, arrange the items around creating a colorful display. grouping items together. Use small bowls or dishes for small items. Add your favorites and enjoy!

The post Greek Charcuterie Board first appeared on Created by Diane.

This taco dip with cottage cheese is a high protein taco dip it’s quick, easy, and delicious. The protein is an added bonus, which has so many benefits, it turns an ordinary dip into a more filling recipe, will balance snacking, will fill you up without having to feel like you have to eat the whole platter… which may be hard to do since it tastes fantastic! Just look at those toppings.

I just love chips and dip, and this flavor combo is so delicious!

The dip is a mix of cottage cheese, herbs, lime, and spices.

It’s simple and delicious!

Using a round plate, platter, or tray, spread on the dip to create a thin layer of dip and lots of toppings adding to the flavor.

The toppings are:

• olives
• peppers
• green onions
• tomatoes
• cilantro
• jalapenos

other topping options:

cheese- my preference would be cotija, but if you’re more of a shredded cheddar person, add it on.

If you don’t want to use cottage cheese, you can use plain yogurt or sour cream. This cold taco dip is super delicious! This taco dip is keto friend, helps keep you on track when keeping track of sugar, want a snack that is full of flavor and if you want you can add avocados to increase the healthy fat content. This dip is gluten free (as long as your taco seasoning is gluten-free, which is one more reason I make my own taco dip, because I know what’s in it.

I am a snaker and love chips and dip… this has become my go to dip!

And no one knows it’s cottage cheese! It’s blended smooth and with all the flavors added in, it tastes like a delicious dip.

After blending the dip be sure to give it time in the fridge to set up and become cold again, mixing it warms it up. I get impatient but it’s best cold. This dip can be made ahead of time, the day before then spread out just before serving or hours before add the topping and keep it in the fridge until serving.

Options to add into the dip:

avocado, minced tomatillo, diced green chilis, onions, garlic, and jalapenos are other great options to blend into the dip.

I use an immersion blender to mix everything together, use a blender or food processor to blend everything smoothly.

And don’t you just love when you can get in some added protein without even thinking about it. Cottage cheese is full of protein and the brand Good Culture is my favorite, no odd ingredients it’s thick, rich tasting, and creamy.

I always have a jar of this Taco Seasoning to make recipes like

Marinated Taco Chicken

Taco Salad

Bean and Cheese Burritos

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Cottage Cheese Taco Dip

high protein dip made with cottage cheese and taco seasoning with lime juice and cilantro for a fresh flavor.

Course Appetizer

Cuisine American, Mexican

Keyword appetizer, cottage cheese, dip, Taco

Prep Time 15 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 8 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 16 oz cottage cheese I prefer Good Culture Brand
• 2 tablespoon taco seasoning start with 1 tablespoon and taste before adding more.
• 1 lime, juiced
• 1/2 cup chopped fresh cilantro
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 4 oz black olives, sliced
• 1 yellow pepper, diced
• 1 orange pepper, diced
• 10 grape tomatoes, sliced
• 3 green onions, sliced
• 1 jalapeno, sliced
• 8 sprigs fresh cilantro, chopped for garnish

Instructions

• Place all ingredients in a tall container, use an immersion blender, and mix until smooth. Alternatively, it can be blended in a blender or food processor.
• Spread on a round plate or platter (or put in a jar and refrigerate until cold, then spread if making it ahead of time)
• Add toppings: olives, peppers, green onions, tomatoes, jalapenos, cilantro
• serve with tortilla chips, or sliced carrots ans zucchini

The post How to Make High Protein Cottage Cheese Taco Dip first appeared on Created by Diane.

Oh, the many reasons I love this pasta salad. First of all full of veggies, second it comes together quickly making it great for meal prepping food for the week. Third it tastes amazing. It’s one of those recipes you wish you had sooner. I love Mexican food and I’m always looking for a side dish to prep ahead of time that will go with empanadas, tacos, and carne asada.

Pasta salad itself has been for many years be sure to take a look at:

• Classic macaroni salad
• Blt macaroni salad
• Greek pasta salad
• Pepperoni pizza macaroni salad
• Bbq chicken macaroni salad
• Mexican corn macaroni salad

This recipe is not only bursting with fresh flavor it is so colorful, which makes it the perfect summer pasta salad to bring to cookouts, parties, and BBQs.

You’ll need:

• pasta
• black beans
• tomatoes
• peppers
• black olives
• cilantro
• red onion
• cotija cheese
• jalapenos

Now onto the sauce:

the secret is always in the sauce, the sauce is what pulls the whole recipe together, keeps the pasta salad from drying out, and creates a flavor profile that will have you diving your fork in for more.

• sour cream
• mayonnaise
• taco seasoning

This creamy taco pasta salad has a great sauce without being overly heavy tasting. The sour cream and mayo combo on this is perfect. Other options are to use Greek yogurt in place of the sour cream. You can make homemade mayo to make the sauce. Add a dash or two of hot sauce, to make the sauce spicier!

Add some fresh lime juice squeezed over the pasta salad for some zesty fresh flavor!

With all the fresh flavors in this Mexican Pasta Salad, this will go well with summer cookouts. Grill up some Carne Asada, Pollo Asada, or make plenty of Carnitas, and serve up this tasty side dish.

This taco salad without meat is the perfect side dish, a vegetarian option, and a real crowd pleaser.

I prefer making my own taco seasoning for a couple reasons.

I get to control the salt, which I don’t add to the mix, I add salt as needed to the recipe.

Tell me I’m not the only one who loves a delicious pasta salad.

There really are so many reasons for that love…

the fresh ingredients, not too time-consuming, and can be eaten for days or great for a party (that may be the best part)

Be sure to grab my taco seasoning recipe. I’ve tried many store bought varieties, but I really do prefer to make my own.

I put some of the pasta salad into containers, I knew I wanted to have one the next day and other were a couple others. So anyone who opens the fridge knows they are up for grabs. My non-vegetable eater (ok they eat like 3 vegetables) really like it, and I’m telling you, this recipe is jam packed with veggies. I used yellow and orange peppers, so I added peppers to the picky eater veggie approved list. New veggies for the win, and raw… interesting. That goes to prove you never know what someone will like. And my opinion on a picky eaters is just keep trying to give them options. By the way, the picky eater is not young, FYI they are in their 20s and I’m always happy to hear they are enjoying new items.

Add grilled corn for a nice flavor to this meatless taco pasta salad. Add cooked diced chicken to make it a protein packed meal!

NOTE: If you mix everything in the sauce it will not look like bright color toppings, I suggest you mix the pasta with the sauce, then layer on the topping to keep it pretty!

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Taco Pasta Salad

Get ready to dive into this fresh flavored pasta salad with all sorts of Mexican flavors. Colorful and perfect for dinner or a party!

Course Main Course

Cuisine American, Mexican

Keyword pasta,, vegetables, vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour 12 minutes minutes

Total Time 22 minutes minutes

Servings 8 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb pasta reduce carbs by using 1/2 lb pasta
• 15 oz can black beans, rinsed and drained
• 6 oz can black olives sliced
• 1 cup diced peppers, yellow/orange baby peppers or bell peppers
• 2 Roma tomatoes, diced
• 1/4 cup diced red onion
• 12 pieces cilantro stems and leaves, chopped
• 2-4 tablespoons cotija cheese
• 1 whole jalapeno, diced (optional) remove seeds for less spice
• 3/4 cup sour cream, 1/2 cup is 6 oz
• 3/4 cup mayonnaise, 1/2 cup is 6 oz
• 2 tablespoons taco seasoning
• pinch salt and pepper to taste I prefer coarse kosher salt and coarse black pepper

Instructions

• Cook pasta according to package directions, drain and soak in cold water for 5 minutes, drain
• In a bowl, prepare sauce, mix sour cream and mayo with taco seasoning. Add salt and pepper to taste.
• Cut/prep all remaining ingredients, beans, tomatoes, peppers, olives, onion, cilantro, jalapeno (if using) and crumble the cheese.
• Blot pasta with paper towels if it's really wet, so the sauce with stick to the pasta.
• Choose to chill pasta then mix the remaining ingredients before serving. Or you can mix it all together, I like this recipe to remain colorful and place the remaining ingredients in a separate container and layer the ingredients before serving.
• Keep chilled until serving.

Notes

If you want more “sauce”  add an additional 1/4 cup sour cream, 1/4 cup mayo and 1 tablespoon taco seasoning. This comes in handy if you make it ahead of time and certain varieties of pasta absorb more sauce than others.

The post The Ultimate Taco Pasta Salad Recipe first appeared on Created by Diane.