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Chicken Pillows Recipe (Creamy Chicken Crescent Rolls)
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If you grew up in Utah, chicken pillows were practically a weeknight tradition. Creamy chicken wrapped in warm crescent dough is the kind of cozy comfort kids love and adults secretly crave.
Why This Utah Classic Still Hits

Nostalgic comfort: Buttery crescent roll dough and creamy chicken filling give you that classic Utah-style coziness in every bite.

Kid-Friendly: Simple flavors and the fun “pillow” shape make this an easy weeknight dinner win picky eaters.

Weeknight Easy: Minimal ingredients, quick prep, and everything bakes in the oven for a simple dinner.
Chicken Pillow Ingredients

Crescent Rolls: Refrigerated dough makes this recipe easy! I also like to use crescent dough sheets. Simply cut the sheet of dough into 8 even squares before putting them together.

Chicken: Canned or rotisserie chicken is a great alternative!

Bread Crumbs: Plain or panko bread crumbs can be used. Add flavor with 1 teaspoon of Italian seasoning if you use either of these options!

Milk: Add a splash of milk for a thinner gravy, if preferred.
How to Make Chicken Pillows

This chicken pillows recipe is my go to when I haven’t planned dinner. I keep crescent rolls on hand because this is my girls’ favorite recipe. And, there’s almost always some cooked chicken in the fridge or freezer.

Chicken Pillows
1. Prep and Chicken Filling: Preheat the oven to 375°F. Spray 2 sheet pans with non stick cooking spray and set aside. In a medium sized bowl, add shredded chicken, cream cheese, green onion, and garlic powder.
2. Combine & Open: Stir chicken mixture well until well combined. Next, open crescent rolls and separate the triangles.
3. Fill Pillows: Place about 2 tablespoons of the chicken mixture onto the wider end of the crescent roll.
4. Seal Pillows: Fold the sides of the dough over the chicken mixture, then roll the crescent roll. Pinch the dough around the chicken mixture to fully seal it. Repeat the method until done.
5. Coat Pillows: Melt butter in a microwaveable bowl for about 40 seconds. Pour Italian bread crumbs on a plate for easy dipping! Dip the top of each chicken pillow in the bowl of melted butter, followed by the Italian bread crumbs.
6. Bake: Place the coated chicken pillows on the prepared pan. Bake for 10-15 minutes or until the chicken pillows are golden brown.
Chicken Gravy
1. In a small pan, add cream of chicken soup, milk, and sour cream. Heat and stir over medium heat until warmed through, about 5 minutes. Add more milk if needed to reach the desired thickness. Serve the gravy on the side or pour it over the warm chicken pillows and enjoy!
Alyssa’s Pro Tip

Gravy: These pillows are delicious with or without gravy! Make my easy gravy recipe, or use store bought if you’re short on time!

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January 20, 2026
Buttery Roasted Carrots Recipe
This roasted carrots recipe has perfectly tender carrots tossed in the most delicious garlic parsley butter.

Of all the carrot recipes on Inspired Taste, these garlic butter roasted carrots are my absolute favorite!

I make them for weeknights, special occasions, and even for Thanksgiving! For more carrot recipes, see our honey roasted carrots, and my favorite carrot ginger dressing!

Key Ingredients
- Carrots: You can use any kind of carrot for this recipe. I typically buy medium to large ones and give them a good scrub before cutting. Feel free to peel them if you prefer. Baby carrots work, but you might need to adjust the roasting time.
- Butter: I roast the carrots with olive oil and salt, then toss them with homemade garlic parsley butter once they’re tender and caramelized. You can use salted or unsalted butter or even a plant-based alternative.
- Garlic and Parsley: You’ll need one small garlic clove and a generous handful of parsley for this recipe. Feel free to experiment with other herbs, such as cilantro, mint, rosemary, or sage. Just remember to use a bit less of the stronger herbs, such as rosemary and sage.
Find the full recipe with measurements below.

How to Make Buttery Roasted Carrots

Tip 1: Roasting carrots. The trick to perfectly roasted carrots is to give them enough room on the baking sheet. You want the sugars to caramelize and brown, not steam. Giving them some room helps a lot. The butter in this recipe comes later, so I roast roast these with olive oil, salt, and pepper. They only take 25-30 minutes.

Tip 2: Make our parsley butter. You can make the flavored butter while the carrots are roasting. Melt butter in a small pan over low heat, then add a smashed garlic clove and some chopped fresh parsley. The butter will gently bubble around the garlic and parsley, infusing itself with their amazing flavors. Once the carrots are done, I remove the garlic clove and pour the garlicky butter over them.

By the way, this garlic parsley butter isn’t just for carrots! It’s amazing poured over other roasted vegetables, like roasted potatoes, or even drizzled over baked salmon.

Serving Suggestions

We love to serve them next to pan roasted chicken, my mother’s baked salmon with lemon and dill, and our roasted pork tenderloin with apples. They are also perfect for topping grain or rice bowls. I love these tahini lemon quinoa bowls.
Buttery Roasted Carrots

PREP
10 mins

COOK
25 mins

TOTAL
35 mins

You’ll love this easy roasted carrots recipe with our garlic herb butter. I use parsley in our photos, but other herbs work well. Substitute the parsley for cilantro, dill, or mint. Or, use a little less and try sage or rosemary.

Makes 4 servings

You Will Need

1 ½ pounds carrots, peeled with ends trimmed (8 to 9 carrots)

1 tablespoon extra-virgin olive oil

1/4 teaspoon kosher salt

1 tablespoon butter

1 garlic clove

1/3 cup loosely packed fresh parsley leaves, chopped

Directions

1Heat your oven to 425°F (218°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup.

2Chop your carrots into sticks 2 to 3 inches long. If the thicker ends are wide, cut them in half lengthwise for even cooking.

3Toss the carrot sticks with olive oil and salt and spread them on the prepared baking sheet in a single layer.

4Roast for 25 to 30 minutes, stirring twice, until tender and lightly browned on the edges.

5While the carrots roast, melt butter in a small pan over low heat. Gently crush a garlic clove with the back of a knife, remove the skin, and add it to the melted butter and the parsley.

6Let the butter bubble gently for about 1 minute. Then, slide the pan off the heat and let it sit for 10 to 15 minutes to infuse the flavors. Discard the garlic clove.

7Transfer the roasted carrots into a bowl with the garlic parsley butter. Toss, then season to taste with additional salt as needed.

Adam and Joanne’s Tips

To make this vegan, swap the butter for vegan butter, coconut oil or olive oil.

Nutrition Per Serving
Calories
118
/
Protein
1 g
/
Carbohydrate
15 g
/
Dietary Fiber
4 g
/
Total Sugars
7 g
/
Total Fat
7 g
/
Saturated Fat
2 g
/
Cholesterol
8 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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January 20, 2026
Socca with Whipped Feta and Tomato Salad Recipe
Socca with Whipped Feta and Tomato Salad! HELLO. Crispy, creamy, tangy, and summery all on one plate.
Crispy, creamy, tangy, and summery all on one plate.

Yes, yes, and yes to all of three of these things right now:

Let’s talk about Socca first. The origin of Socca is heavily debated between France and Italy (known as Farinata there) but one thing is certain: this simple street food made with only chickpea flour, olive oil, water, and salt is the crispy rich snacker of your dreams.

And here is how you make this meal that isn’t really a meal but also is everything a meal should be: take your piping hot freshly baked socca out of the cast iron, break it into a few crispy, chewy pieces, swoop it through a tangy dollop of herby whipped feta, and top the whole thing with a spoonful of juicy, vinegary tomato and cucumber salad on top for a crunchy finish. If you want to take it even further, this little lemony minty cucumber salad would be delicious too.

I cannot get enough of this meal-that-isn’t-really-a-meal which is exactly how I like to eat in the summer.

Prefer To Watch Instead Of Read?

Want to add chickpeas or roasted chicken? Do it.

Want to eat straight spoonfuls of whipped feta out of the food processor? You’re not wrong.

Want to make the golden crunchy edges of that socca a part of your regular life routine? I support you.

This whole combo platter meal is low-key, it’s summery, and it’s currently my favorite (healthyish) thing to eat. The variations are endless. It works well for serving people because they can make it what they want – we served it for Bjork’s parents out on the deck the other night and it was a hit all around (especially the socca).

I know you think you cannot bear to turn on your oven right now but that is the only effort required of you. Also, personal opinion, but oven in the AC > grill outside. It is HOT out there.

Go forth, whip that feta, load up your socca, make it your own!

Common Questions About Socca

How important is the pan size for the Socca?

The size of your cast iron greatly impacts the end product and how thick / thin / crispy it will be. Those crispy, thin edges are EVERYTHING. That’s why I prefer to split it into two batches when working with my 10-inch cast iron skillet.

How important is it to use a cast iron pan?

I have only used my cast iron for this. I think it could work with another oven-safe skillet but I have not tried it. Let us know in the comments if you try it!

Where do I get chickpea flour?

Most grocery stores will carry chickpea flour – often by the “Natural Foods” section or something similar. If you can’t find it at your local store, you can but it here (affiliate link).

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Description

Socca with Whipped Feta and Tomato Salad! HELLO. Crispy, creamy, tangy, and summery all on one plate.

For the Socca:

For the Tomato Salad:

For the Whipped Feta:

Preheat oven to 450 degrees. While oven is preheating, mix up your tomato salad so it has a little time to sit together and get real yummy.

Whisk all socca ingredients until smooth. Pour 1-2 tablespoons olive oil into a 10-inch cast iron skillet, and pop the skillet in the oven for 5 minutes to preheat. Pour half of the socca batter evenly into the pan and bake for 15-18 minutes, until golden around the edges. (Repeat with the second half of the batter.)

While the socca is baking, blend the feta in a food processor or blender, or with a hand mixer, until smooth-ish. Add your cream cheese, yogurt, mascarpone, whatever you pick to help make the whole thing into a sort of fluffy, creamy sauce. Season with what you like – I love thyme, olive oil, and a little black pepper.

Tear off chunks of hot, crispy socca to be served / dipped / spread / topped with whipped feta and a bunch of fresh, garlicky tomato salad.

Prep Time: 15 minutes

Cook Time: 15 minutes

Category: Lunch

Method: Stovetop

Cuisine: Italian-Inspired

Keywords: socca, gluten free, tomato salad, cucumber salad, whipped feta, gluten free lunch, healthy lunch
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January 20, 2026
Hot Honey Salmon Recipe – Pinch of Yum
This Hot Honey Salmon is giving off major fancy-to-eat-but-not-fancy-to-make vibes. Spicy-sweet salmon coated in fresh garlic, stone ground mustard, sweet honey, and flecks of red peppers flakes. It’s a magical little number!
What looks fancy but actually comes together super quickly and makes you feel like A BOSS with all that big, feisty flavor?

It’s this. It’s Hot Honey Salmon.

And it’s here for us because this is the SOS series, and fancy-but-not-actually-fancy is the vibe we aspire to.

This is a spicy-sweet little number (hello, “hot honey”) and it gets its name from the sauce that gets brushed over the whole thing, which is grainy from the mustard and flecks of fresh garlic, sweet and sticky from the honey, and a little, medium, or LOT hot from however many red pepper flakes you wanna throw in there. I cannot stress enough how beautiful it is to look at! And it’s one of those salmon recipes that works for even people who aren’t salmon people, because garlic, honey, stone ground mustard, and some peppery heat are magical little wonder foods. If you’re one of those people and want to further your adventure into delicious salmon, we have a how-to guide for cooking salmon right here.

It is about the most foolproof way you could ever think to make salmon. Chaotic dinnertime, stress, and lack of time and energy is no problem for this beauty.

The Ingredient Details

Our basic / fabulous ingredient list:
- Stoneground mustard
- Honey
- Garlic
- Paprika
- Red Pepper Flakes
- Lemon
- Salmon
… Salt? Olive oil? I’m trying to think if there’s anything else worth mentioning, but I think that’s pretty much the whole shebang right there.

You shake up the sauce, you brush the salmon, and you bake it.

That’s the whole recipe.

And this is why the SOS series is my favorite.

Looking for another SOS salmon favorite? This Bang Bang Salmon is SO GOOD.

What To Serve with This Salmon

A pro tip: your sauce can actually work really nicely as a dressing, so save a little bit in your jar, drizzle with olive oil, and toss it on some greens and you’ll almost immediately round out your meal.

This salmon is extremely versatile – pair it with those dressed up greens, or steamed green beans from the garden, some roasted potatoes or rice or cauliflower rice or, preferably, HOT CRUSTY BREAD WITH BUTTER, and just enjoy your life, really.

Hot Honey Salmon: FAQs

What kind of salmon should I use?

Fresh Atlantic salmon or wild sockeye salmon work great here! The Atlantic salmon has a bit more fat in it, so the fish doesn’t dry out as easily. It’s so good!

That salad – YUM! How did you make it?

Super SOS-friendly salad here. Just some mixed greens of your choice and toss some of that extra hot honey sauce on your salad for a quick dressing. Another idea is this Toasted Bread and Parmesan Kale Salad – muah! Delish!

Not a big salmon fan here. Anything I can sub?

But have you tried THIS salmon yet? This one might convert you to start proclaiming “Salmon 4 Prez!” If you’re still like 🙅‍♀️🙅‍♀️🙅‍♀️, try the hot honey sauce on some chicken or tofu. Yum!

Prefer To Watch Instead Of Read?

Watch Lindsay make this salmon on stories!

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Description

This Hot Honey Salmon is giving off major fancy-to-eat-but-not-fancy-to-make vibes. Spicy-sweet salmon coated in fresh garlic, stone ground mustard, sweet honey, and flecks of red peppers flakes. It’s a magical little number!

For the salmon:

Extras:

Make the sauce: Preheat the oven to 400 degrees. Mix the sauce ingredients in a small dish. Set a little sauce aside for to make a salad dressing later. See notes for this.

Bake the salmon: Line a baking sheet with foil (optional, but makes cleanup much easier). Place salmon skin side down. Brush or spoon the sauce over the salmon, getting it really well coated on top. Bake for 8-10 minutes depending on desired doneness and the thickness of your salmon filets, and broil for just a few minutes at the end to get it extra browned and pretty on top.

Finish and serve: Top each piece with more red pepper flakes. Serve with little lemon wedges, plus a green salad and maybe (for surely) a hunk of hot, crusty, buttered bread. Dreamy.

Notes

Salad hack: If you take care not to dip your raw salmon utensils back into the sauce, you can repurpose any remaining sauce as a dressing for some spring greens! Just add a little olive oil and red wine vinegar, and there’s your dressing. Easy green salad, done.

Nutrition: The nutrition info listed is only for the hot honey salmon and doesn’t include any of the extras.

Prep Time: 10 minutes

Cook Time: 10 minutes

Category: Dinner

Method: Bake

Cuisine: American

Keywords: baked salmon recipe, hot honey salmon, easy salmon recipe
More Salmon Recipes To Make ASAP

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One More Thing

This recipe is part of our collection of sweet honey recipes. Check it out!
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January 20, 2026
Chilled Pea Soup with Shrimp Recipe
How to make chilled pea soup with shrimp, mint and lime. Jump to the Chilled Pea Soup Recipe or read on to see our thoughts on making it.

YOU MAY ALSO LIKE: You wouldn’t think that three ingredients — butter, onion, and tomato — can come together to make such a velvety and delicious tomato soup, but let me tell you. They can. Jump to the Tomato Soup Recipe.

The kitchen is our therapy, it always has been. Food is kind. The world outside our kitchen can often seem unkind and full of too many questions without answers. But, inside our small kitchen, it is happy and makes sense. On a day when outside seemed too much, we stayed in to make this pea soup. It was everything we needed and more; we talked, we drank wine, we laughed and even wiggled our hips a bit when our favorite songs played through the speakers.

The soup comes together in minutes. It’s delicious hot, but absolute perfect cold. When it’s chilled, we add a big handful of roasted shrimp (click for recipe), greens, mint and lime in the middle.

YOU MAY ALSO LIKE: Thanks to artichokes, lemon and arugula this pasta isn’t heavy, but still has a little creaminess from goat cheese and just a touch of cream. Jump to the Goat Cheese and Artichoke Pasta Recipe.

Recipe updated, originally posted August 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Chilled Pea Soup Recipe with Shrimp

PREP
20 mins

COOK
10 mins

TOTAL
30 mins

This soup is best served cold, but it is quite delicious hot. We roast the shrimp for this — you can see how we do it by looking at our roasted shrimp recipe.

Makes approximately 4 servings

You Will Need

Pea Soup

1/2 cup sliced shallots (1 to 2 large shallots)

1/4 cup sliced garlic (4 to 6 cloves)

1 tablespoon coriander seeds, toasted

1 Anaheim pepper, sliced, seeds and stem included

4 cups shelled English peas or thawed frozen peas

3 1/2 cups creme fraiche

1/4 cup packed whole mint leaves

Salt and fresh ground black pepper

For Serving

2 cups cooked shrimp, see our roasted shrimp recipe

1/4 cup finely sliced mint leaves

Extra-virgin olive oil

2 limes, zested and juiced

1/2 cup pea shoots

1 red chili, minced, optional

Salt and fresh ground black pepper

Directions

Make Soup

1Bring a large pot of salted water to a boil over medium heat. Add the shallots, garlic, coriander seeds and sliced pepper. Bring the water back to a boil then add the peas and cook until the peas are tender but not mushy, about 45 seconds.

2Using a slotted spoon or spider, add the pea mixture to a blender with about 1/2 cup of the liquid. Add 3 to 4 grinds of fresh black pepper, the the creme fraiche and mint leaves. Puree until smooth, adding more liquid as needed.

3Add soup to a bowl set over a larger bowl filled with ice water. Stir the soup until chilled. Or refrigerate until well chilled.

Serve Soup

1Toss the shrimp, a drizzle of olive oil, lemon zest, lime juice, pea shoots, chili and a sprinkle of salt and pepper together in a bowl.

2Taste the chilled soup and adjust with more salt and/or pepper as needed then divide between bowls. Add a handful of the shrimp salad to the middle of each bowl.

Adam and Joanne’s Tips

This recipe was inspired and adapted by Michael Symon’s Chilled Spring Pea Soup with Crab Salad, Creme Fraiche and Mint.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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January 18, 2026
Perfect Cheese Pizza Recipe
My family loves this homemade cheese pizza recipe! Made with two types of cheese, it’s been on repeat in our home for years. This extra cheesy pizza is perfect for any pizza lover and occasion.

Are you ready to make the best homemade cheese pizza we have ever made? This recipe has become our family’s go-to homemade pizza. It’s super simple and so good!

We have lots of pizza recipes on Inspired Taste. Check out our Margherita pizza, this easy flatbread pizza, or if you are looking for homemade dough, this pizza dough.

Key Ingredients

Dough: I love using my homemade pizza dough recipe, but any store-bought dough will work.

Sauce: Your favorite store-bought pizza sauce is perfect! In a pinch, I’ve even used spaghetti sauce. This homemade pizza sauce is great, too.

Cheese: I use shredded mozzarella (not fresh mozzarella) for that classic pizza melt. A sprinkle of shredded Parmigiano-Reggiano adds a nice salty kick!

Toppings: Fresh chives and dried oregano are my go-to toppings for this cheese pizza. Chives add a subtle onion-garlic flavor, while oregano gives it that classic pizzeria taste.

How to Make Cheese Pizza

Here’s how to make my family’s favorite cheese pizza! First, we use a good pizza dough and leave it on the counter to warm up a bit before patting it into a thin disc. Then, I’m pretty generous with my sauce (I love this pizza sauce).

Now grab a bowl and toss together shredded mozzarella, parmesan cheese, chives, and oregano. Then, generously scatter the mixture all over the pizza. Last but not least, bake it!

I bake my pizzas in a very hot oven and use a pizza steel. Since not everyone has one, I’ve included all my tips in the recipe below. By the way, I love this pizza topped with a spoonful of giardiniera (which is an herby pickled vegetable relish-so good!).

Perfect Cheese Pizza

PREP
30 mins

COOK
10 mins

TOTAL
40 mins

Our best recipe for cheese pizza! We use our favorite homemade pizza dough, a garlicky pizza sauce, two types of cheese, and herbs.

Makes 1 large pizza

You Will Need

1 batch homemade pizza dough or use store-bought dough

4 to 6 tablespoons pizza sauce, try homemade pizza sauce

1 cup (57g) shredded mozzarella, not fresh mozzarella

1/2 cup (28g) shredded parmesan

1 tablespoon chopped fresh chives

1/4 teaspoon dried oregano

All-purpose flour, for forming dough disc

Semolina flour, for dusting pan

Directions

1At least 30 minutes before you plan to bake your pizza, preheat the oven to 450° Fahrenheit (232°C). If you have one, place a pizza steel or pizza stone into the oven before preheating. Personally, we use a higher temperature, see the tips section for our thoughts on what temperature is best for baking pizza at home.

2If your pizza dough is cold, allow it to warm at room temperature for 20 to 30 minutes.

3When ready to bake your pizza, prepare a pizza peel or pizza pan by dusting it with semolina flour.

4In a medium bowl, mix the shredded mozzarella, parmesan, chives, and oregano together.

5Dust a clean work surface with all-purpose flour, and then form your pizza dough into a round, large enough to fit your pizza peel or pan. To stretch the dough, avoid rolling it out, as this can flatten the bubbles that have formed. Instead, use your fingers to make dimples in the dough, starting from the center and working outwards. Carefully stretch and push the dough to fit your pizza pan or peel. Use a light touch to maintain as many air pockets in the dough as possible.

6Transfer the dough round to your pizza peel or pan, and reform it if it shrinks back a bit.

7Spread pizza sauce over the pizza, leaving a thin edge untouched for the crust. Scatter the cheese mixture over the sauce.

8Bake until the crust is set and golden brown and the cheese has melted with golden spots all over, 6 to 15 minutes, depending on oven temperature. Remove from the oven, cut, and serve.

Adam and Joanne’s Tips

Oven temperature: We recommend 450° Fahrenheit (232°C) in the recipe, but if you are comfortable with it, increasing the temperature to 550° Fahrenheit (288°C) will provide even better results. If you have a vented hood above your oven, turn it on high. When our oven is heated to such a high temperature, the fire alarm occasionally goes off due to the hot air that escapes when we open our oven door. It’s not a problem, other than the noise, and in our experience, it is remedied with a few fans of a dish towel near the alarm, but it is something to consider. If 550° Fahrenheit (288°C) is too high for you, feel free to use a lower temperature. However, keep in mind that this pizza bakes best between 425° Fahrenheit and 550° Fahrenheit (218°C to 288°C). The lower the temperature, the longer it will take to bake and the less bubbly it will be.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
330
/
Total Fat
9.1g
/
Saturated Fat
5.1g
/
Cholesterol
27.2mg
/
Sodium
934.4mg
/
Carbohydrate
45.5g
/
Dietary Fiber
2.5g
/
Total Sugars
1.7g
/
Protein
15.8g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Previous Post: The Best Vegetable Broth
Next Post: Fluffy Buttermilk Pancakes
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January 18, 2026
Baked Ziti Recipe with Shrimp and Spinach
How to make baked ziti with shrimp, spinach, and feta cheese. Jump to the Baked Ziti Recipe with Shrimp or read on to see our tips for making it.

There are very few things that can beat pasta for me — I absolutely love it. I love that pasta can be hearty like our Pumpkin Mac and Cheese or light, like this shrimp ziti. I love that you can combine it with almost anything, from brown butter and walnuts to sausage and ricotta. Most of all, I love that it’s fast. With about 15 minutes of hands-on time this easy baked ziti is perfect for busy nights.

YOU MAY ALSO LIKE: This Easy Baked Ziti Recipe with Spinach has lots of spinach, artichokes, and a creamy pesto layer in the middle. Easy and delicious.

How to Make Baked Ziti with Shrimp and Spinach

Start by cooking your pasta, but undercook it by 1 to 2 minutes. This way, when we toss it with the other ingredients and bake the pasta won’t become mushy.

One of my favorite parts to this recipe is the lemony tomato sauce. It’s light and plays so nicely with the shrimp and feta cheese. It’s extremely simple to make — just olive oil, canned tomatoes, garlic, red pepper flakes, and lemon zest.

For the shrimp, season them lightly with a little olive oil, salt, and pepper. Then, when the pasta is cooked, toss it with the shrimp, our homemade sauce, spinach, and feta cheese.

Toss everything together and slide into a baking dish. See how fresh and light it looks. I love that.

Just before baking, we scatter breadcrumbs, feta cheese, and a drizzle of olive oil on top. Then the ziti is baked until the shrimp are cooked through and the top of the ziti begins to brown.

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy Baked Ziti Recipe with Shrimp and Spinach

PREP
10 mins

COOK
35 mins

TOTAL
45 mins

With about 15 minutes of hands-on time this easy baked ziti is perfect for busy nights. When cooking the pasta, undercook it by 1 to 2 minutes. This way, when it is tossed with the other ingredients and baked the pasta won’t become mushy.

Makes approximately 4 servings

You Will Need

8 ounces dried pasta, such as ziti, penne, or rigatoni

2 tablespoons extra-virgin olive oil

2 medium garlic cloves, finely chopped

1/4 teaspoon crushed red pepper flakes

1 (14.5-ounce) can diced tomatoes

1 teaspoon grated lemon zest

8 ounces medium shrimp, peeled and deveined

1 (10-ounce) package frozen spinach, thawed and squeezed dry (about 1 1/4 cups)

2 ounces feta cheese, crumbled

2 tablespoons dried breadcrumbs

Salt and fresh ground black pepper

Directions

1Heat oven to 350 degrees F. Butter a 2-quart baking dish or spray with non-stick cooking spray.

2Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 to 2 minutes less than the package calls for. Drain.

3Meanwhile, make the sauce. Heat 1 tablespoon of the olive oil, garlic, and red pepper flakes over medium heat until the garlic turns light brown; about 1 minute. Add the tomatoes with juices, lemon zest, a 1/4 teaspoon of salt, and a pinch of pepper. Cook until heated through, about 5 minutes. Taste the sauce for seasoning, and adjust with additional salt and pepper if necessary.

4Toss the shrimp with 1 teaspoon of olive oil, a 1/4 teaspoon of salt, and a few grinds of black pepper.

5In a large bowl, toss the drained pasta, tomato sauce, shrimp, ringed out spinach, and half of the feta cheese. Add to the baking dish then top with remaining feta cheese, breadcrumbs, and a drizzle of olive oil.

6Bake the ziti, covered, until the shrimp are thoroughly cooked (they will become firm and opaque); about 15 minutes. Uncover, and then bake until the cheese and breadcrumbs begin to brown, about 10 minutes.

Adam and Joanne’s Tips

Cooked fresh spinach can be substituted for frozen. Cook about 1 pound of fresh spinach until wilted, squeeze out excess moisture and add to the filling.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
January 17, 2026
Roasted Tomato Soup with Lemon and Thyme
How to make roasted tomato soup with fresh lemon, garlic and thyme. Jump to the Roasted Tomato Soup with Lemon and Thyme or read on to see our tips for making it.

After sharing this Cardamom Roasted Tomato Pasta we wanted to try another recipe combining roasted tomatoes and citrus. Instead of cardamom and lemon (like in the pasta), we went with lemon and fresh thyme for this easy roasted tomato soup. We thought about calling this “adult soup” since it is a bit different from a more traditional creamy tomato soup. This soup is much lighter and tastes fresh thanks to the lemon.

How to Make Roasted Tomato Soup with Lemon

To make the soup, we used our new favorite kitchen gadget, the OXO Food Mill on the coarsest setting. You can use a blender, but we prefer the texture you get from using the food mill.

To make the soup, we start roast lots of tomatoes with thyme, garlic and a few strips of lemon zest. Since we’re using the food mill, you don’t need to remove the skin from the garlic cloves. It will catch the skin when we blend the soup. If you are using a blender, you might want to remove the skins now.

Add olive oil, salt and pepper then roast until the tomatoes begin to caramelize around the edges. While they roast, cook some onions in a large pot then add the roasted tomatoes and garlic. Here’s another roasted tomato soup recipe, made with onion, garlic, and basil.

Pour in some chicken stock and a large can of tomatoes. Simmer then pass the soup through a food mill. By the way, if you do use a food mill, don’t forget to scrape underneath the mill when you are done. You don’t want to miss all that good stuff.

Add the soup back to the pot and pour in some half and half for a little creaminess — coconut or almond milk would work as well.

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Roasted Tomato Soup with Lemon and Thyme

PREP
15 mins

COOK
1 hr 25 mins

TOTAL
1 hr 40 mins

This tomato soup with lemon and thyme taste fresh and bright. When zesting the lemon, use a vegetable peeler for 1/4-inch wide strips of zest. If you have one on hand, a food mill, using the coarsest blade, creates nice thick texture. You can also use an immersion blender or blender as a substitute.

Makes approximately 6 servings

You Will Need

3 pounds ripe tomatoes, quartered

4 sprigs fresh thyme or 2 teaspoons dried

4 whole garlic cloves, skins removed

4 strips lemon zest, each 1/4-inch wide and 2 inches long

4 tablespoons extra-virgin olive oil

2 medium onions, chopped

1 (28-ounce) can whole tomatoes with juice

4 cups low sodium chicken stock or vegetable stock, see our easy chicken stock recipe

1/4 cup half and half or non-dairy milk such as almond and coconut

Salt and fresh ground pepper

1/4 cup feta or blue cheese crumbles for serving, optional

Directions

Roast Tomatoes

1Heat the oven to 400 degrees F.

2On a baking sheet, toss tomatoes, garlic, thyme sprigs, lemon zest, 2 tablespoons of olive oil and about 2 teaspoons of salt together. Spread into one layer and roast until the edges of the tomatoes begin to caramelize, about 45 minutes.

3Meanwhile, cook onions with 2 tablespoons of olive oil in a large pot until softened and starting to brown, about 10 minutes.

To Finish

1Add the oven-roasted tomatoes and garlic, including the liquid on the baking sheet, canned tomatoes and chicken stock to the onions. Bring to a simmer and simmer, uncovered, for 30 minutes.

2Pass the soup through a food mill fitted with the coarsest blade or blend using an immersion blender or blender. Add back to the pot then stir in half and half (or non-dairy milk). Taste the adjust with salt and/or pepper. Serve with cheese crumbles on top — optional.

Adam and Joanne’s Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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January 17, 2026
Lobster Chowder | The Recipe Critic
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Creamy, indulgent Lobster Chowder takes only 40 minutes to make and is incredibly flavorful! Tender potatoes, crisp bacon, and luscious lobster are enveloped in a creamy, velvety broth.
Reasons You’ll Love This Recipe

Easy to Make: For how fancy and indulgent this soup feels, it takes under an hour to prepare.

Indulgent Yet Accessible: This chowder is seriously so good. The best part is you probably already have all of the ingredients, minus the lobster.

Versatile: You can make this soup for a weeknight dinner or a fancy date night in. Pair it with boursin stuffed mushrooms as an appetizer, alongside roasted beet salad and creme brûlée for dessert.
Excellent For Any Occasion

This lobster chowder is so rich and creamy with succulent lobster, you guys are going to love it! It would be a great soup to serve your loved one for a Valentine’s Day date or a special occasion. But honestly, this soup is easy enough for any night of the week. If you love lobster, you’ll love my simple Instant Pot lobster tail recipe.

Ingredients Needed for Lobster Chowder

How to Make Lobster Chowder

You’re going to feel so fancy when you eat this delicious soup! Your family, friends, or loved ones will never know how easy it is to make! For exact measurements of the ingredients, be sure to scroll to the bottom of the post.
1. Crisp the Bacon: Add the diced bacon to a large pot over medium-high heat and cook until crispy. Remove it using a slotted spoon and set aside.
2. Saute: Add the diced onion to the bacon grease and cook until tender. Stir in the minced garlic and cook for 30 seconds.
3. Add: Sprinkle in the flour, paprika, and thyme, then stir to make a paste.
4. Simmer: Pour in the chicken broth and cubed potato pieces. Bring the liquid to a boil and reduce to a simmer for 10-15 minutes or until the potatoes are tender.
5. Combine and Season: Stir in the heavy cream, cooked lobster, and the cooked crumbled bacon. Season to taste with salt and pepper, then garnish with fresh dill and parsley, if desired.
Lobster Chowder VS. Lobster Bisque?

If you’re wondering what the difference is between lobster chowder and lobster bisque, the answer is the texture! Both versions are absolutely delicious!

What Makes It Lobster Chowder? Chowder is thick and chunky with pieces of potato and lobster. I love Yukon gold potatoes in this recipe but feel free to use red or russet potatoes if you prefer. Have fun with the textures. Try adding carrots, celery, or corn!

What Makes It Lobster Bisque? Bisque is smooth and creamy with a silky texture. Use a blender or an immersion blender to puree the bisque so that all the lumps are gone. I love to serve my lobster bisque with a few pieces of lobster meat on top! It makes an elegant presentation.
Storing and Reheating Leftovers

This lobster chowder recipe makes great leftovers! The flavors meld together and taste even better the next day. It’s the tastiest, hearty soup for lunch! And if you’re looking for more chowder recipes, you have to try my Clam Chowder!

In the Refrigerator: Once it has cooled down then place any leftover lobster chowder in an airtight container. Then, go ahead and put it in your fridge, and it will last 3-4 days!

In the Freezer: I don’t recommend freezing leftover chowder. The texture of the cream and potatoes can cause the chowder to be mushy as it thaws. It’s best enjoyed fresh or within a few days of making it!

To Reheat: Reheat leftovers in a pot over the stove. Heat the chowder on medium-high heat until warmed through. You can also reheat leftovers in the microwave.
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January 16, 2026
Spicy Tuna Salad Bites
High protein, low effort — these spicy tuna salad bites are packed with fiber and flavor and make the perfect healthy snack or a low-calorie lunch. This is part of my high-protein and fiber meals series.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More High-Protein Snacks

If you’re into quick, no-fuss meals that taste like they came from your favorite sushi spot, these spicy tuna salad bites are about to become your go-to. It’s basically a mash-up between a tuna salad and sushi hand rolls, minus the rolling stress.

We’re talking creamy Sriracha mayo tuna, crisp cucumber, celery, and bell pepper for crunch, all spooned onto nori seaweed squares for that salty umami snap. It’s light, yet super satisfying. Think of it as your protein-packed, fiber-rich lunch or snack that doesn’t need reheating or babysitting.

I love this recipe because it’s endlessly versatile — pile it onto rice or corn thins, crackers, or shove it in a wrap. And honestly, it’s just really fun to eat.

Macros highlights for 2 lunch portions (per serving): 340 calories, 40 grams protein, 3-4 grams fiber, 12 g carbs. Add a few shelled edamame beans for extra fibre. For 4 snack portions (per serving): 170 cal, 20 g protein, 2-3 g fiber, 6 g carbs.

👉 You might also like these recipes from the series: Asian cucumber salad (with tofu and edamame beans), baked chia oats recipe, viral carrot salad (with chicken and edamame), healthy chicken taco soup, or my high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for these spicy tuna salad seaweed bites. Find the full measurements in the recipe card below.
- Canned tuna – lean, high-protein, and affordable.
- Light mayo – keeps it creamy without the heaviness. Use Greek yogurt instead of or with mayo for extra protein.
- Sriracha chili sauce– brings the heat and some zing. Swap sriracha for gochujang if you want a richer, sweeter heat.
- Cucumber, red bell pepper, celery – add fiber, crunch, and freshness. Add shelled edamame or green peas to bulk it up with more fiber and protein.
- Green onion – gives a subtle sharpness and pop of flavor.
- Seasonings & Extras: Light soy sauce – umami booster (regular soy or Tamari are also great), rice wine vinegar or lemon juice for a little acidity to brighten the whole thing, sesame oil for nutty, toasty flavor, and toasted sesame seeds for garnish and crunch.
- Nori seaweed sheets – cut into squares, like mini wraps for your tuna salad. Serve on rice cakes or corn thins if you’re out of seaweed.
How To Make Spicy Tuna Salad Bites

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for spicy tuna salad bites.
- Dice all the veggies nice and small.
- Drain the tuna and mix with the mayo, sriracha, soy sauce, vinegar, and sesame oil.
- Stir in the diced veggies and green onion.
- Cut your nori into squares (kitchen scissors help).
- Spoon tuna mix onto each piece and garnish with sesame seeds and extra green onion.
- Optional: drizzle with more sriracha if you’re feeling bold.
- Serve immediately for best crunch!
Watch The Video

Recipe Tips
- Don’t go too chunky with the veggies—smaller dice = better texture.
- The tuna salad can be made up to 2 days ahead and stored in an airtight container in the fridge.
- Want more fiber? Throw in some edamame or finely chopped kale.
- For an on-the-go snack, pack the tuna mixture and nori separately and assemble just before eating to avoid sogginess.
- You can even sandwich the mix between two seaweed pieces for a little “seaweed sandwich” situation.
Serving Suggestions

I love these on their own as a snack, but they’re also fantastic with miso soup or a side of rice if you want to turn them into a meal. They’re great as party bites too—just set up a little DIY nori wrap bar and let everyone build their own.

💬 If you’ve tried these spicy tuna salad bites or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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High protein, low effort — these spicy tuna salad bites are packed with fibre and flavor and make the perfect snack or light lunch when you’re craving something fresh and punchy. Find step-by-step photos and more recipe tips above. Serving sizes: Lunch portion: serves 2 | Snack portions: serves 4

Dice the green onion and vegetables into small cubes.

Drain the tuna and place it in a mixing bowl.

Add soy sauce, vinegar or lemon juice, sesame oil, light mayo, and sriracha to the bowl.

Stir everything together until well combined.

Lay out the nori squares and top each with 1–2 tablespoons of tuna mixture.

Drizzle with extra sriracha if desired and sprinkle with toasted sesame seeds and extra green onion.

Serve immediately for crisp nori or keep the mixture in the fridge and assemble when ready to eat.

Above nutrition label is per servings based on lunch size portion, which is about 6-8 squares, or half of the mixture. Snack portion per serving: 170 cal, 20 g protein, 2 g fibre, 6 g carbs.

Can I make this ahead of time? Yes! The tuna mixture holds up well in the fridge for up to 2 days. Just keep the nori separate until serving.

Can I use a different protein? Absolutely—shredded chicken, canned salmon, or even mashed chickpeas work great here.

Is it very spicy? It’s mild to medium spicy, but you can tone it down by using less sriracha—or go all in if you love the burn.

Can I make this low carb? It already is! But if you’re watching carbs closely, just skip the rice thins or crackers.

Don’t go too chunky with the veggies—smaller dice = better texture.

The tuna salad can be made up to 2 days ahead and stored in an airtight container in the fridge.

Want more fibre? Throw in some edamame or finely chopped kale.

For an on-the-go snack, pack the tuna mixture and nori separately and assemble just before eating to avoid sogginess.

You can even sandwich the mix between two seaweed pieces for a little “seaweed sandwich” situation.

Serving: 7squares | Calories: 340kcal | Carbohydrates: 12g | Protein: 40g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 1533mg | Potassium: 737mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2315IU | Vitamin C: 81mg | Calcium: 156mg | Iron: 5mg

Keywords: Spicy Tuna Salad Bites, Sriracha tuna, Nori wraps, seaweed bites
More High-Protein Snacks
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January 16, 2026