You searched for olive garden - The Food Hussy https://www.thefoodhussy.com/ Restaurants, Recipes and Road Trips Mon, 13 Apr 2026 03:04:00 +0000 en-US hourly 1 https://www.thefoodhussy.com/wp-content/uploads/2026/03/FH-circle-pink-96x96.png You searched for olive garden - The Food Hussy https://www.thefoodhussy.com/ 32 32 Olive Garden Four Cheese Manicotti https://www.thefoodhussy.com/olive-garden-four-cheese-manicotti/ https://www.thefoodhussy.com/olive-garden-four-cheese-manicotti/#respond Wed, 11 Mar 2026 09:30:00 +0000 https://www.thefoodhussy.com/?p=160996 Olive Garden Four Cheese Manicotti is a fan favorite but now you don’t have to wait for it to pop up on the menu. This copycat Olive Garden manicotti recipe is loaded with creamy ricotta, mozzarella, provolone and parmesan for the ultimate cheesy pasta dinner at home. Topped with rich marinara and baked until bubbly,...

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Olive Garden Four Cheese Manicotti is a fan favorite but now you don’t have to wait for it to pop up on the menu. This copycat Olive Garden manicotti recipe is loaded with creamy ricotta, mozzarella, provolone and parmesan for the ultimate cheesy pasta dinner at home. Topped with rich marinara and baked until bubbly, it’s a restaurant favorite you can make anytime. The cheese pull alone is worth it!

Olive Garden Four Cheese Manicotti

Why You’ll Love This Olive Garden Manicotti

This is a great recipe for a lot of reasons – here’s a few of my favorite:

  • ⏱ Great make-ahead dinner – assemble earlier and bake later
  • 🥶 Freezer friendly – perfect for meal prep nights
  • 🧀 Ultra cheesy – four cheeses create the creamiest filling
  • 🍝 Restaurant copycat – tastes just like Olive Garden
  • 💰 Budget friendly – feeds a family for less than one restaurant meal
Olive Garden Four Cheese Manicotti

🔍 COPYCAT SECRETS UNCOVERED!

Here’s the biggest mystery for me – Olive Garden does NOT use manicotti! Based on that – I don’t understand the name of the dish – manicotti noodles have ridges and are substantially larger. Olive Garden actually uses cannelloni – which are skinnier tubes that are smooth. (Cannelloni is also typically no-cook which makes it easier to fill.)

For the recipe though – it doesn’t matter! I made it twice so I could try each type of pasta. I recommend manicotti because it holds more filling and is widely available for less than $3. I had to get Cannelloni on Amazon for $11+! But I had to do it to make sure I tried them both!

Olive Garden Four Cheese Manicotti

Olive Garden Manicotti Ingredients

Here’s what you’ll need to make it:

  • Marinara – you can buy your own – but my Olive Garden Marinara recipe is delicious and better than any jar! You’ll need: garlic, onion, tomatoes, Italian seasoning, apple cider vinegar, salt, pepper, sugar & dried basil
  • Pasta – as mentioned above – you can use manicotti or cannelloni. I would go with manicotti because it’s cheaper, easier to find and larger!
  • Cheeses – Ricotta, Mozzarella, Provolone & Parmesan Cheese
    • Ricotta – don’t sub it with cottage cheese – for the love of everything Italian!!! Ricotta gives you the creamy texture this dish needs.
    • Provolone – this isn’t typically sold in a block. I buy 1/2 pound from the deli and ask for it to be in a chunk and not sliced.
  • Binder – one little ol’ egg – you can leave this out if you’re allergic but it helps the filling hold together
  • Seasonings – Italian seasoning, garlic and salt
Olive Garden Four Cheese Manicotti

Short Cuts & Variations

Whether you want to go quicker, easier or change it up – I’ve got you covered!

  • Marinara – I love my copycat Olive Garden marinara – but you can use a store-bought marinara sauce if you like. I typically have a jar of Rao’s on hand. Or swap it with the five cheese marinara for more cheese!!!
    • You can also make the marinara ahead of time – you only need 1/2 the recipe for this dish – use the other half for spaghetti on another night for two family dinners in one!
  • Cut the Cheese – Haha…I’m funny. What I mean is you could just use mozzarella and ricotta and it would fine. Or buy a pizza blend to go with the ricotta.
  • Sausage – add cooked Italian sausage to the ricotta mixture for some amazing meaty manicotti!
  • Spinach & Mushrooms – add some veggies!!! Lightly sauteed mushrooms and spinach (or frozen spinach that has been thawed and drained) in the ricotta mixture is good as well!
  • White Manicotti – add grilled chicken to the manicotti and use alfredo instead of marinara!
Olive Garden Four Cheese Manicotti

How to make Copycat Olive Garden Manicotti Recipe

  1. MAKE THE MARINARA – If you’re going to make it from scratch for the familiar flavors of the Olive Garden – do that first! It takes longer so that way it’s ready for when you are going to put this in the oven.
  2. PREHEAT the oven to 400º. Spray a large 9×13 inch pan with nonstick cooking spray. Add about 1 cup of marinara to the bottom of the dish.
  3. PREPARE your noodles – if you’re using manicotti – you’ll need to boil them to al dente (no more!!!). These noodles will tear as you’re filling them if they’re too done – so a little more firm is what you want.
  4. MIX your filling! In a large bowl – mix together all those cheeses, egg and seasonings. (Full instructions and amounts in recipe card below.)
  5. GET YOUR PIPING BAG – I tried doing this with a ziploc and just snipping off a corner but the filling is really thick. It works best with some type of bag – either a piping bag or a thicker large ziploc bag and a PIPING TIP. Use a tip with a large opening vs. a fancy decorative one. This works well for either bag or noodle. Fill the bag with the cheese mixture.
  6. DRAIN & RINSE noodles with cool water to stop the cooking.
  7. FILL the noodles with the ricotta filling. Lay each filled noodle into the prepared baking dish.
  8. TOP with more marinara and mozzarella. Be sure to cover all pasta with marinara to prevent it from drying out – especially if using no-bake cannelloni.
  9. BAKE for 20-25 minutes covered with foil.
Olive Garden House Salad

What to Serve With Olive Garden Manicotti

Turn this cheesy pasta into a full Italian dinner with a few classic sides:

Olive Garden Four Cheese Manicotti

Tips Tricks & FAQs

You likely won’t need to boil the noodles (check your package to be sure) and you only need to make 2/3 of the ricotta filling by reducing cheese to:
3 cups ricotta cheese
1 cup mozzarella, shredded
1 cup provolone, shredded
1.5 cup Parmesan shredded/grated

Cooking your pasta for less time. You want it to be too tough to eat but cooked through. If the package says 7 minutes – do 5-6. Also – don’t get stressed about tears in the pasta – you’re filling it with cheese – it’s still going to be delicious!

You want the noodles to stay moist and the cover will help so it doesn’t dry out in the oven.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 300º covered with foil for 25 minutes or in the microwave for 1.5 minutes.

Make Ahead Instructions
You can assemble the manicotti up to 24 hours in advance. Cover the baking dish tightly and refrigerate until ready to bake. Add about 5 extra minutes of bake time if cooking straight from the refrigerator.
Can You Freeze Manicotti?
Yes! Assemble the manicotti but do not bake. Wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F for about 45–50 minutes covered.

Olive Garden Five Cheese Marinara

More Olive Garden Recipes

More Ricotta Recipes

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Olive Garden Four Cheese Manicotti

Olive Garden Four Cheese Manicotti

Olive Garden Four Cheese Manicotti is a fan favorite but now you don't have to wait for it to pop up on the menu. This copycat Olive Garden manicotti recipe is loaded with creamy ricotta, mozzarella, provolone and parmesan for the ultimate cheesy pasta dinner at home. Topped with rich marinara and baked until bubbly, it's a restaurant favorite you can make anytime. The cheese pull alone is worth it!
No ratings yet
Print Recipe Pin Recipe Remove Ads
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Entree
Cuisine Italian
Servings 6 servings
Calories 858 kcal

Equipment

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Ingredients
  

  • 8 oz manicotti 12 shells or 16 cannelloni shells (these were NO BOIL)
  • 4 cups ricotta cheese
  • 1.5 cup mozzarella shredded
  • 1.5 cup provolone shredded
  • 2 cup Parmesan shredded/grated
  • 1 egg
  • 1 tbsp Italian seasoning
  • 2 tsp garlic minced
  • 2 tsp salt
  • 3 cups Olive Garden Marinara recipe below
  • 1 cup Mozzarella shredded

Instructions
 

  • Preheat oven to 400
  • In a large pot, on high, bring half pan water to boil. Add 1 tbsp salt to water. When boiling, add manicotti and reduce heat to medium high. Uncover and simmer for 9 min. When done, rinse with cold water and set aside. 

    8 oz manicotti
  • In a bowl, mix ricotta, mozzarella, provolone, Parmesan, Italian seasoning, salt and garlic. Stir well.
    4 cups ricotta cheese, 1.5 cup mozzarella, 1.5 cup provolone, 2 cup Parmesan , 1 egg, 1 tbsp Italian seasoning, 2 tsp garlic , 2 tsp salt
  • Spoon mixture into a piping bag with a tip in the bottom. (I tried ziplock bags and it was too messy – need the piping tip with WIDE opening)
  • Spray 9×13 baking dish with nonstick spray
  • Using the piping bag of cheese filling, stuff each manicotti shell with 3-4 tbsp filling per shell. 
Place each shell in the baking dish.
  • Top with marinara and remaining 1 c mozzarella cheese.
Cover with aluminum foil and Bake at 400 for 20 min
    3 cups Olive Garden Marinara, 1 cup Mozzarella
  • Remove foil and turn oven to broil-low for 2-3 minutes to brown the cheese. Watch closely!

Notes

If making whole box of manicotti – need this much filling. 
If using cannelloni – can do 2/3 of the filling. Be sure to cover noodles entirely with sauce to avoid crispy edges
If making marinara from scratch with this recipe – you can make HALF the recipe and that will be enough.

Nutrition

Serving: 2shellsCalories: 858kcalCarbohydrates: 44gProtein: 57gFat: 51gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 194mgSodium: 2574mgPotassium: 758mgFiber: 3gSugar: 7gVitamin A: 2186IUVitamin C: 9mgCalcium: 1267mgIron: 3mg
Keyword copycat, olive garden, pasta
Tried this recipe?Let us know how it was!

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]]> https://www.thefoodhussy.com/olive-garden-four-cheese-manicotti/feed/ 0 Longhorn Spinach Dip https://www.thefoodhussy.com/longhorn-spinach-dip/ https://www.thefoodhussy.com/longhorn-spinach-dip/#respond Wed, 04 Mar 2026 09:30:00 +0000 https://www.thefoodhussy.com/?p=160917 Longhorn Spinach Dip is a cheese pull heaven! This four-cheese spinach dip is topped with a crispy topping full of Parmesan, garlic & cheese. It's quick to make and when you dip it into pita chips and you'll be in heaven!

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Longhorn Spinach Dip is a cheese pull heaven! This four-cheese spinach dip is topped with a crispy topping full of Parmesan, garlic & cheese. It’s quick to make and when you dip it into pita chips and you’ll be in heaven!

Longhorn Spinach Dip

🔍 COPYCAT SECRETS UNCOVERED!

I’ve been making a few trips to Longhorn to try a bunch of dishes like their Stuffed Mushrooms, Spicy Chicken Bites and now their Parmesan Crusted Spinach Dip! One bite in – I knew exactly how to make it – it’s alfredo + cream cheese + spinach. I have a great recipe for Alfredo – so I started there and made this dip in a hot minute!

A lot of recipes out there have mayonnaise and sour cream – those just aren’t going to taste like Longhorn – they’re good but not Longhorn!

Longhorn Spinach Dip ingredients

Longhorn Steakhouse Parmesan Crusted Spinach Dip Ingredients

The base of this spinach dip recipe is a thick and creamy alfredo sauce beefed up with cream cheese and a ton of spinach! Here’s what you’ll need (and potential swaps) for this creamy dip:

  • Cheese – cream cheese, mozzarella cheese, Parmesan cheese and Romano cheese
    • This is a FOUR cheese dish – but you could just use Parm or Romano if you only have one or the other.
    • You can also use low-fat cream cheese if you like – I mean – this whole recipe is fat – but by all means.
    • Be sure your cream cheese is room temperature.
    • You could also use provolone instead of mozzarella.
  • Other Dairy – butter, milk & heavy cream
    • You can also use half & half instead of milk + cream
  • Seasonings – garlic, coarse sea salt, Italian seasoning
    • If you’d like to spice it up, you can add a dash of red pepper flakes to the topping or chopped jalapenos to the dip.
  • Other – Flour & panko bread crumbs
  • Veggies – Fresh Spinach (and a lot of it!)
    • You can use frozen spinach (6 oz package) – thaw and lay in paper towels, cheese cloth or a thin white kitchen towel and squeeze out excess moisture.
    • You could also chop and add a jar of artichokes if you like.
How to make Longhorn Spinach Dip

How to make Longhorn Spinach Dip

Please don’t ever BUY Alfredo sauce – it’s awful!!! You can make a fresh, homemade alfredo that has far superior flavors in the same time as heating up that slop! And for this cheesy dip – we’re just adding cream cheese & spinach! So easy!

  1. SAUTE butter and garlic over medium heat in a deep dish skillet. Cook for 1 minute, stirring occasionally.
  2. WHISK in flour and quickly add milk, cream and cream cheese to pan. Stir until the cream cheese is melted into the liquid. 
  3. ADD in mozzarella, 1/4 cup Parmesan, Romano cheese and spinach. Stir until spinach is wilted and mixture is thickened. 
  4. POUR mixture into an even layer in a small baking dish (8×8-ish) with nonstick spray.
  5. STIR together 2 tbsp Parmesan cheese, panko, melted butter, garlic, Italian seasoning and salt in a small bowl.
  6. SPRINKLE parmesan topping over top of the dip and place in 400º oven for 10 minutes. Change oven to Broil High and bake 2 min longer until top turns golden brown. Watch closely!
  7. DIG into that warm spinach dip and crispy parmesan crust with pita chips
Longhorn Spinach Dip

Tips Tricks & FAQs

Place leftovers in airtight containers (I like these small glass storage containers because it’s just the right amount for 1 person!). Refrigerate for up to 5 days.

If you’re just heating up a bit for yourself, the microwave is fine. Heat in 30 second increments and stir. You’ll probably just need 30-60 seconds. If you’re heating up a larger amount in a baking dish – you can reheat in the oven at 350º for 20 minutes. If you’re reheating in the air fryer, it should take 7-8 minutes.

Longhorn serves this spinach dip with fried pita triangles. You can use pita bread, tortilla chips, baguette slices, crackers or even carrots & celery!

Parmesan Crusted Chicken in the Air Fryer

More Longhorn Recipes

More Dip Recipes

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Longhorn Spinach Dip

Longhorn Spinach Dip

Longhorn Spinach Dip is a cheese pull heaven! This four-cheese spinach dip is topped with a crispy topping full of Parmesan, garlic & cheese. It's quick to make and when you dip it into pita chips and you'll be in heaven!
No ratings yet
Print Recipe Pin Recipe Remove Ads
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 8 servings
Calories 308 kcal

Equipment

Join Our Facebook Group!Check out Copycat Recipes Galore!!

Ingredients
  

  • 3 tbsp butter
  • 3 cloves garlic minced
  • 1 tbsp flour
  • 1.5 cup milk
  • 1 cup heavy cream
  • 8 oz cream cheese diced
  • 1 cup mozzarella cheese shredded
  • 1/2 tsp coarse sea salt
  • 1/4 cup Parmesan cheese grated, + 2 tbsp – split
  • 1/4 cup Romano cheese grated
  • 5 oz baby spinach chopped (or 6 oz frozen spinach, water squeezed out)
  • 3 tbsp panko breadcrumbs
  • 2 tbsp butter melted
  • 1 tbsp garlic minced (jarlic)
  • 1 tsp Italian seasoning
  • 1/8 tsp coarse sea salt

Instructions
 

  • Preheat oven to 375º and spray a nonstick 8×8 baking dish.
  • In a deep dish skillet, sauté the butter and garlic over medium heat. Cook for 1 minute, stirring occasionally.
    3 tbsp butter, 3 cloves garlic
  • Whisk in flour and salt. Quickly add milk, cream and cream cheese to pan. Stir until the cream cheese is melted into the liquid.
    1 tbsp flour, 1.5 cup milk, 1 cup heavy cream, 8 oz cream cheese, 1/2 tsp coarse sea salt
  • Add in mozzarella, 1/4 cup Parmesan, Romano cheese and spinach. Stir until spinach is wilted and mixture is thickened.
    1 cup mozzarella cheese, 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, 5 oz baby spinach
  • Pour mixture into a baking dish
  • In a small bowl, stir together 2 tbsp Parmesan cheese, panko, melted butter, garlic, Italian seasoning and salt.
    3 tbsp panko breadcrumbs, 2 tbsp butter, 1 tbsp garlic, 1 tsp Italian seasoning, 1/8 tsp coarse sea salt
  • Sprinkle breadcrumb mixture over top of dip and place in oven for 10 minutes. Change oven to Broil High and bake 2 min longer until top turns golden brown. Watch closely!
  • Serve with pita chips

Nutrition

Serving: 0.5cupCalories: 308kcalCarbohydrates: 11gProtein: 13gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 76mgSodium: 683mgPotassium: 317mgFiber: 1gSugar: 5gVitamin A: 2518IUVitamin C: 6mgCalcium: 380mgIron: 1mg
Keyword appetizer, copycat, spinach
Tried this recipe?Let us know how it was!

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]]> https://www.thefoodhussy.com/longhorn-spinach-dip/feed/ 0 Mediterranean Salmon Sheet Pan Dinner https://www.thefoodhussy.com/mediterranean-salmon-sheet-pan-dinner/ https://www.thefoodhussy.com/mediterranean-salmon-sheet-pan-dinner/#respond Wed, 28 Jan 2026 16:22:08 +0000 https://www.thefoodhussy.com/?p=160437 This Mediterranean Salmon Sheet Pan Dinner is perfect for a healthy weeknight dinner. You're getting roasted salmon, olives, tomatoes, red onion and potatoes drizzled and sprinkled with Mediterranean seasonings - all in one pan with zero mess and all the macros for a healthy meal (36g protein!)!

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This Mediterranean Salmon Sheet Pan Dinner is perfect for a healthy weeknight dinner. You’re getting roasted salmon, olives, tomatoes, red onion and potatoes drizzled and sprinkled with Mediterranean seasonings – all in one pan with zero mess and all the macros for a healthy meal (36g protein!)!

Mediterranean Salmon Sheet Pan Dinner

🔍 ONE SHEET PAN WONDER!

I love a simple sheet pan dinner and make them all the time – but this is the first one I’m sharing! It was so good and unique – I love Mediterranean flavors – like olive oil, thyme and rosemary – coating garlic stuffed olives, kalamata olives, cherry tomatoes and – of course – flaky salmon! Every bite has a punch of flavor! And it’s quick-cooking – done in just 30 min!

Mediterranean Salmon Sheet Pan Dinner

Mediterranean Sheet Pan Salmon Ingredients

I think with a sheet pan meal – I tend to go overboard and end up with two pans full (1 pan of chicken thighs and 1 with broccoli, Brussels sprouts & sweet potatoes). This time I kept focused with Mediterranean veggies & seasonings (cuz I love them in this Mediterranean bowl recipe). Here’s what I used – and extras you could swap in!

  • Salmon – I love that it takes on flavor so easily – whether you’re going sweet, Asian or Mediterranean – salmon is great!!!! Get a nicer cut for this recipe since that’s the star – don’t use frozen chunks or thin pieces – this dinner deserves a nice thick piece!
  • Fresh Herbs & Spices – rosemary, thyme, garlic, coarse sea salt & black pepper
  • Tomatoes – cherry tomatoes are great for this because they’re so juicy and get blistered in that hot oven
  • Red Onions – keeping these as slices adds bite and a different texture
  • Olives – it’s not a Med dish without olives! I used a combo of big green olives stuffed with garlic and kalamata.
  • Potatoes – you could serve this over rice but I added this petite potato medley that was just staring at me from the fridge – the purple potatoes were a perfect addition to this colorful dish!
  • Other options – zucchini, eggplant (yuck!) and bell peppers are great veggies to add to the dish, fresh parsley and oregano are more herbs to add and you could throw feta cheese over top of the dish for that salty cheesy bite!

Make it Quicker & Easier

This sheet pan salmon dinner is easy (just like this Longhorn Steakhouse Salmon) – and there’s not much to making it – put it all in the pan – roast in the oven! But here are some notes to help you get it done even more quickly:

  • Parchment Paper Sheets – line that large sheet pan with a parchment sheet for easy cleanup!
  • Slice Salmon into fillets before going on the sheet – it might not be as pretty as the whole piece but it makes serving simple!
  • Side Dishes? This is a one pan meal but if you leave out the potatoes – you could serve with mashed potatoes, rice pilaf or garlic bread.
  • Tzatziki Sauce – mix together a quick tzatziki sauce (included in recipe card below) to serve with the salmon – it’s a perfect sauce for the whole dish. You’ll need cucumber, Greek yogurt, vinegar, dill, salt, garlic and olive oil.
Mediterranean Salmon Sheet Pan Dinner

Tips Tricks & FAQs

Check your salmon at the thickest part and, using a fork, pull on the salmon andit should easily flake. Or use an instant-read thermometer – my preference is medium:
– Medium-rare: around 120-125°F
– Medium: 125-130°F

Store leftovers in an airtight container and refrigerate for up to 3 days.

The easiest is the microwave for 1:30 minutes but you can also do the air fryer for 5 minutes at 325º.

Of course! This dish would be delicious with halibut fillets or cod filets. Adjust the baking time to the thickness of the fish you use.

Olive Garden Herb Grilled Salmon

More Salmon Recipes

More Mediterranean Recipes

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Mediterranean Salmon Sheet Pan Dinner
Print

Mediterranean Salmon Sheet Pan Dinner

This Mediterranean Salmon Sheet Pan Dinner is perfect for a healthy weeknight dinner. You're getting roasted salmon, olives, tomatoes, red onion and potatoes drizzled and sprinkled with Mediterranean seasonings – all in one pan with zero mess and all the macros for a healthy meal (36g protein!)!
Course Main Course
Cuisine American, Mediterranean
Keyword salmon, sheet pan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 489kcal

Equipment

Ingredients

  • 1 lb salmon sliced into 4 pieces
  • 1 lemon thinly sliced
  • 1 cup pitted olives green and kalamata
  • 1 cup cherry tomatoes halved
  • 2 cups Baby potatoes quartered
  • 3 slices red onion separated
  • 8 garlic cloves smashed
  • 3 tbsp olive oil
  • 2 tsp coarse sea salt
  • 1 tsp pepper
  • fresh sprigs of thyme & rosemary

Tzatziki Sauce

  • 1/2 English cucumber partially peeled (striped), grated & drained
  • 1.5 tsp kosher salt
  • 1 tsp garlic paste or 2-3 cloves garlic minced
  • 1 tsp white vinegar
  • 1 tbsp Extra Virgin Olive Oil
  • 2 cups plain nonfat Greek yogurt
  • 2 tbsp chopped fresh dill

Instructions

  • Preheat oven to 425F. Line baking sheet with parchment paper and lay out salmon fillets. 

    1 lb salmon
  • Top and surround salmon with lemon slices, olives, tomatoes, potatoes, red onion and garlic cloves. Sprinkle salt & pepper over salmon & vegetables. Drizzle whole pan with olive oil. Lay sprigs of herbs on salmon.
    1 lemon, 1 cup pitted olives, 1 cup cherry tomatoes, 2 cups Baby potatoes, 3 slices red onion, 8 garlic cloves, 3 tbsp olive oil, 2 tsp coarse sea salt, 1 tsp pepper, fresh sprigs of thyme & rosemary
  • Bake for 17-20 minutes, or until salmon is done and flakes easily with a fork. Exact cooking time will depend on the size and thickness of your fish.
  • While salmon is baking, mix together Tzatziki sauce. Place grated cucumber in paper towels and squeeze all water from cucumber. Add all ingredients into a small bowl and stir until mixed. Refrigerate for up to 3 days.
    1/2 English cucumber, 1.5 tsp kosher salt, 1 tsp garlic paste, 1 tsp white vinegar, 1 tbsp Extra Virgin Olive Oil, 2 cups plain nonfat Greek yogurt, 2 tbsp chopped fresh dill
  • Serve salmon and veggies with a squeeze of lemon juice and tzatziki.

Notes

tzatziki sauce Tzatziki Sauce ingredients

Nutrition

Serving: 1fillet | Calories: 489kcal | Carbohydrates: 27g | Protein: 36g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 2659mg | Potassium: 1252mg | Fiber: 4g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 42mg | Calcium: 188mg | Iron: 3mg

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]]> https://www.thefoodhussy.com/mediterranean-salmon-sheet-pan-dinner/feed/ 0 Chicken Casserole with Ritz Crackers https://www.thefoodhussy.com/recipe-chicken-casserole/ https://www.thefoodhussy.com/recipe-chicken-casserole/#comments Mon, 26 Jan 2026 05:24:30 +0000 This Chicken Casserole with Ritz Crackers recipe is one of the easiest you’ll find and so delicious! My friend Danielle came through BIG TIME with this one. This is her now-famous chicken casserole recipe – and it is so delicious and probably one of the easiest things I’ve ever made in my life.

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This Ritz Cracker Chicken Casserole recipe is one of the easiest you’ll find and so delicious! This family favorite chicken casserole is creamy and comforting with that crunchy Ritz cracker topping.

Ritz Cracker Chicken Casserole

What You Will ❤️ About Chicken Casserole with Ritz Crackers

This chicken casserole is basic and it pairs perfectly with a salad. It’s just a few ingredients and it’s all comfort food. Shredded chicken, cream of mushroom soup, sour cream, Ritz crackers and butter – does it get any better?!

If you don’t have shredded chicken – you can buy a rotisserie chicken – or make it yourself in the air fryer or the crock pot! I make this chicken at least once a month and keep the leftovers in the fridge for salads and recipes like this one!

You can also get crazy and add a bag of mixed veggies or peas & carrots to the casserole!

Ritz Cracker Chicken Casserole

How do you make Chicken Casserole?

  1. Grab your cooked chicken – the easiest way is with a rotisserie chicken! Chop it all up!
  2. Lay the chicken in the bottom of at least an 8×8 pan –
  3. In a bowl, mix together cream of mushroom soup and sour cream. (Resist the urge to eat the cream of mushroom soup with a spoon – or is that just me?!) Spread mixture on top of the chicken.
  4. Next – have some fun and crush a sleeve of Ritz crackers all over the top of the casserole! I like leaving some chunks too!
  5. Melt a stick of butter and drizzle that over the top of the crackers.
    • you can use salted or unsalted butter – doesn’t really matter!
  6. Finally – bake for 30 minutes until crackers are golden brown and serve! 

It’s great for a crowd or picky eaters. Throw together a salad on the side and dinner is served. I absolutely love this recipe and make it at least once/month!

Ritz Cracker Chicken Casserole

Tips, Tricks & FAQs

How do you make rotisserie chicken at home?

I make the best “rotisserie” chicken at home – either in my air fryer or my crock pot! It makes the juiciest chicken – I shred it up and keep it in the fridge for salads, pastas and this recipe! You can also use straight chicken breasts if you prefer.

Can you reheat Chicken Casserole

I like to reheat this in the oven or air fryer – mainly because of the cracker topping. You can definitely reheat in the microwave – but you might just want to add some fresh crackers after you take it out so it has that crunch factor!

Can you add vegetables?

Of course! I have added frozen peas and carrots many times (before you add the cracker topping) and it bakes just fine. You could also add broccoli, cauliflower or even green beans!

How can I make this healthier?

You could use reduced calorie cream of mushroom soup, nonfat Greek yogurt and lower fat Ritz!

Can I use cream of chicken soup instead of cream of mushroom?

Yup – I just LOVE mushrooms!

Can I use leftover turkey?

Yup – leftover turkey or ham would be great too!

Longhorn Steakhouse Broccoli

What do I serve with Ritz Cracker Chicken Casserole?

Mainly you need some veggies with this casserole! Here are some great vegetable side dishes that go well with this comfort food:

More Easy Recipes

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Ritz Cracker Chicken Casserole
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Chicken Casserole

This Ritz Cracker Chicken Casserole recipe is one of the easiest you’ll find and so delicious! This now-famous chicken casserole is creamy, crunchy and comforting. It’s great with leftover chicken (or turkey) and comes together quickly – plus the topping is fun to make!
Course Entree
Cuisine American
Keyword casserole, chicken
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 385kcal
Cost $7

Equipment

Ingredients

  • 4 cups chopped cooked chicken (1 rotisserie chicken)
  • 1 can cream of mushroom soup 10.5 oz
  • 1 cup sour cream
  • 1/2 sleeve Ritz crackers
  • 1/2 stick butter melted

Instructions

  • Preheat oven to 350º
  • Spray non-stick cooking spray in 8×8 baking dish 
  • Spread chicken across bottom of dish
    4 cups chopped cooked chicken
  • Mix together soup and sour cream and pour over chicken
    1 can cream of mushroom soup, 1 cup sour cream
  • Crumble Ritz crackers over top of soup layer
    1/2 sleeve Ritz crackers
  • Drizzle melted butter over top of all crackers 
    1/2 stick butter
  • Bake for 30 minutes

Notes

Feel free to add seasonings to soup mixture if you’d like such as onion powder and garlic powder.

Nutrition

Serving: 1cup | Calories: 385kcal | Carbohydrates: 11.6g | Protein: 29.8g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 471mg | Potassium: 262mg | Sugar: 1.5g | Calcium: 66mg | Iron: 2mg

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]]> https://www.thefoodhussy.com/recipe-chicken-casserole/feed/ 54 Longhorn Steakhouse Crispy Brussels Sprouts https://www.thefoodhussy.com/longhorn-steakhouse-crispy-brussel-sprout-recipe/ https://www.thefoodhussy.com/longhorn-steakhouse-crispy-brussel-sprout-recipe/#comments Sun, 25 Jan 2026 02:28:56 +0000 https://www.thefoodhussy.com/?p=11421 Longhorn Steakhouse Spicy Crispy Brussels Sprouts are my favorite steakhouse side dish and this copycat recipe makes them EVEN BETTER at home! These are the best Brussels sprouts! They are so crispy and then they're tossed in smoky, sweet & spicy sauce you're going to want to pour on everything!

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Longhorn Steakhouse Spicy Crispy Brussels Sprouts are my favorite steakhouse side dish and this copycat recipe makes them EVEN BETTER at home! These are the best Brussels sprouts! They are so crispy and then they’re tossed in smoky, sweet & spicy sauce you’re going to want to pour on everything!

Longhorn Crispy Brussels Sprouts Recipe

🔍 COPYCAT SECRETS UNCOVERED!

Longhorn Steakhouse Brussels Sprouts are unique because they’re so crispy and they have that sweet & spicy sauce! First, look to the description and it says a smoky honey butter – well that is everything I need to know!

Honey, butter and smoked paprika is where you start! The sauce also has a little kick to hit – so I added chipotle and chili powder – for a little more smoky and a little spicy!

longhorn brussels sprouts ingredients

What’s in Longhorn’s Crispy Brussel Sprouts Recipe?

Longhorn Steakhouse Brussels sprouts recipe uses a Calabrian chili rub but guess what – most of us don’t have that in our kitchen pantry! So I made a slight variation that still gives you a smoky sweet sauce with the same flavor – but using ingredients you already have!

Here’s what you’ll need:

  • Brussels Sprouts – be sure to use FRESH not frozen! That’s how you get crispy sprouts!
  • Seasonings: Coarse Sea Salt, Chili Powder, Smoked Paprika (smoky flavor burst), Chipotle Chili Powder (easier than the canned chipotle), Red Pepper Flakes
  • Melted butter
  • Maple syrup
  • Honey
blanched brussels sprouts

How do you make Crispy Brussels Sprouts?

While you’re sprouts are roasting, you can make up this quick sweet & spicy sauce in no time! Next time – I’m making my favorite salmon or these grilled chicken thighs – the heavenly flavors in this sauce are great drizzled over the top!

Here’s how to make this Longhorn Steakhouse recipe:

  1. BLANCH – bring a pot of water to a boil and add Brussels sprouts. Turn heat to simmer and simmer sprouts for 4 minutes. Drain and place in ice bath. Pat dry.
  2. PREP – slice Brussels sprouts and place on a large baking sheet – keep the leaves that fall off!
  3. ROAST – drizzle with olive oil and roast for 25 min at 425º
  4. SAUCE – In a small bowl, combine melted butter, chili powder, paprika, chipotle seasoning, salt, red pepper flakes, honey and syrup and whisk with a fork
  5. DRIZZLE – Place brussel sprouts in a large bowl and drizzle with sauce
cropped-Longhorn-Brussel-Sprouts-5.jpg

Tips Tricks & FAQs

You probably aren’t roasting your sprouts at a high temperature or not close enough to the heat. Get your tray closer to the heat element and or turn the heat up 25-50 degrees. You could also broil them ON LOW for 2-3 minutes before you take them out. But watch the broil setting – it can burn quick.

Brussels sprouts are pretty hard little guys – and cooking them long enough so they’re crispy on the outside and tender on the inside can give you a pan full of burned Brussels sprouts! Blanching par-cooks your sprouts so they’re done much quicker when roasting. That way you’ll get that perfect crispy texture on the outside and tender bite on the inside!

Roasted Brussels sprouts are a great side and a pound usually makes enough for 2-3 people – unless you’re me and decide to eat the whole pound at once all by yourself! If you do have leftover brussel sprouts, store in an airtight container in the fridge for up to a week. Reheat in the air fryer for 3 minutes at 350 degrees.

Smoked Green Beans with Bacon

More Steakhouse Side Dishes

This is one delicious side dish but I’ve got so many more! I’m a big fan of Longhorn Steakhouse – and Outback – and Texas Roadhouse – and all the rest!! Here are my favorites:

Longhorn Steakhouse Recipes

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Longhorn Crispy Brussels Sprouts Recipe

Longhorn Steakhouse Crispy Brussel Sprout Recipe

Longhorn Steakhouse Spicy Crispy Brussels Sprouts are my favorite steakhouse side dish and this copycat recipe makes them EVEN BETTER at home! These are the best Brussels sprouts! They are so crispy and then they're tossed in smoky, sweet & spicy sauce you're going to want to pour on everything!
4.36 from 188 votes
Print Recipe Pin Recipe Remove Ads
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 2 people
Calories 305 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 400
  • Bring a large saucepan of water to a boil and add Brussels sprouts. Turn heat to simmer and simmer sprouts for 4 minutes. 
    1 lb fresh brussels sprouts, 1 tbsp coarse sea salt
  • Using a strainer – drain Brussels sprouts completely. 
  • Place Brussels sprouts in an ice bath quickly for 30 seconds
  • Remove and place on cutting board. Lightly pat dry with paper towels
  • Slice brussels sprouts in half length-wise and place them into a rimmed baking tray sprayed with cooking spray
    Be sure to keep the leaves that fall off – they get super crispy!
    You can line the sheet pan with aluminum foil or parchment paper if you like
  • Sprinkle all sprouts lightly with olive oil.
    1-2 tbsp olive oil
  • Roast brussel sprouts in the oven for 25 minutes or until golden brown and crispy.
  • While sprouts are roasting, melt butter.
    2 tbsp butter
  • In a small bowl combine melted butter, chili powder, paprika, chipotle seasoning, salt, red pepper flakes, honey and syrup and whisk with a fork
    1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp chipotle chili powder, 1/2 tsp coarse sea salt, 1/2 tsp red pepper flakes, 1 tsp maple syrup, 1 tbsp honey
  • Remove sprouts from the oven
  • Place brussels sprouts in a large bowl. Drizzle sauce over sprouts and toss lightly

Video

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 0.5lbCalories: 305kcalCarbohydrates: 32.4gProtein: 8.1gFat: 19.6gSaturated Fat: 8.6gCholesterol: 31mgSodium: 626mgPotassium: 931mgFiber: 9.1gSugar: 15.7gCalcium: 87mgIron: 3mg
Keyword brussels sprouts, copycat, side, steakhouse, vegetables
Tried this recipe?Let us know how it was!

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]]> https://www.thefoodhussy.com/longhorn-steakhouse-crispy-brussel-sprout-recipe/feed/ 50 Easy Cheesy Hawaiian Pulled Pork Sliders https://www.thefoodhussy.com/cheesy-hawaiian-pulled-pork-sliders/ https://www.thefoodhussy.com/cheesy-hawaiian-pulled-pork-sliders/#comments Fri, 23 Jan 2026 18:00:21 +0000 These Hawaiian Pulled Pork Sliders are packed with flavor and ready-in-minutes. Loaded with saucy pulled pork and then smothered with melty gooey provolone cheese - and don't forget the sweet zing of pineapple in the middle! Go from fridge to table in 30 minutes and the whole family will love these cheesy grab & go sliders!

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These Hawaiian Pulled Pork Sliders are packed with flavor and ready-in-minutes. Loaded with saucy pulled pork and then smothered with melty gooey provolone cheese – and don’t forget the sweet zing of pineapple in the middle! Go from fridge to table in 30 minutes and the whole family will love these cheesy grab & go sliders!

Cheesy Hawaiian Pulled Pork Sliders

Why I ❤️ These Cheesy Hawaiian Pulled Pork Sliders

These pulled pork sliders are great for a busy weeknight dinner or even a game day party! Sliders are always a hit – that’s why I like to make these along side my Maid Rite Sliders every time I have friends over.

You can make your own pulled pork (which is amazing) or use a pre-made product from the store. Those are convenient – but I like to get the sauceless kind and add my own. I’m picky about sauce!

If you make your own pulled pork, you might have a heap of leftovers – I’ve got you covered with over 30 recipes that use leftover pulled pork!

These sliders are loaded with pulled pork, your favorite bbq sauce, pineapple and provolone all loaded onto those yummy Hawaiian sliders and then topped with a sweet & savory glaze!

Hawaiian Pulled Pork Sliders

What cheese goes well with pulled pork?

You don’t always think of pulled pork sandwiches as having cheese on them – but for an oven-baked slider – you need cheese! My favorites are Havarti, provolone, cojack or cheddar. Havarti is mild and buttery – so good! I get it for cheese, crackers & salami night all the time.  If you want something spicy – pepper jack is a great choice.

What barbecue sauce is best for pulled pork? 

For barbecue sauce – I always recommend that you get what YOU like. I fell in love with Williamson Bros when I was on a visit to Birmingham. Use your favorite sauce!

How much meat do I need for pulled pork sliders?

One pound of pulled pork was perfect for a 12 pack of Hawaiian rolls. Just leave a little space around the edges for spillage and melting!

Hawaiian Pulled Pork Sliders

How to make pulled pork sliders with Hawaiian rolls? 

These pulled pork sliders on Hawaiian rolls are so easy! Just get a 12-pack of Hawaiian rolls and some pulled pork! Here’s where you go from there:

  1. Slice slider rolls in half and place bottom buns in baking dish.
  2. Spread shredded pork across rolls – pulled pork spreads easier at room temp – so leave it out for a bit before you make your sandwiches – or heat it up in the microwave for 1-2 minutes
  3. Top with drained pineapple, bbq sauce and provolone cheese. Top with the other half of the buns.
  4. In a microwave safe small bowl or glass, melt & whisk together glaze ingredients. Baste tops of buns and sprinkle with poppy seeds.
  5. Place pork sliders in oven and bake for 25 minutes until the cheese is perfectly melty!
Hawaiian Pulled Pork Sliders

How do you keep pulled pork sliders from getting soggy?

This is why I like to use sauceless pork – then you’re able to add just the amount of sauce that you want. If you have pre-sauced pork – just scoop out the shreds of pork with a fork and leave the excess sauce in the bowl.  

How many pulled pork sliders per person?

If you’re serving these Hawaiian Pulled Pork Sliders to a crowd – I would assume you’re going to have more than these to eat – so figure 2 per person. If you’re serving it as a main dish – then maybe 3 per person.

I find it easiest to serve these pulled pork sliders with cheese by cutting them in the baking dish and then setting them all out slightly pulled apart on a serving tray or a cutting board. That way people don’t have to struggle to get 1-2 and they’re also not touching everybody elses!

Hawaiian Pulled Pork Sliders

What to serve with pulled pork sliders?

I actually have a whole post dedicated to What to Serve with Pulled Pork! But here are a couple of my favorites: 

Other pulled pork recipes

More Slider Recipes

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Cheesy Hawaiian Pulled Pork Sliders
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Cheesy Hawaiian Pulled Pork Sliders

These Hawaiian Pulled Pork Sliders are packed with flavor and ready-in-minutes. Grab some pre-made pulled pork and a pack of my favorite Hawaiian rolls and you'll have a game-day snack that everybody will love! (It's also great for a weeknight meal – ready in 30 minutes!)
Course Entree
Cuisine American
Keyword pork, pulled pork, sliders
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people
Calories 548kcal
Cost $7

Equipment

Ingredients

Sliders

  • 1 12-pk Kings Hawaiian Rolls
  • 16 oz pre-made, sauceless pulled pork i.e. Curly's
  • 8 oz crushed pineapple drained, or pineapple tidbits
  • 5 slices provolone cheese
  • 1/2 cup Williamson Bros. BBQ sauce

Glaze

Instructions

  • Preheat oven to 350
  • Slice slider rolls in half
    1 12-pk Kings Hawaiian Rolls
  • Spray rectangular baking dish with non stick cooking spray
  • Place bottom buns in pan
  • Spread shredded pork across rolls – pulled pork spreads easier at room temp – so leave it out for a bit before you make your sandwiches – or heat it up in the microwave for 1-2 minutes
    16 oz pre-made, sauceless pulled pork
  • Spread drained pineapple over pulled pork
    8 oz crushed pineapple
  • If you want extra sauce – pour additional on top of pineapple
    1/2 cup Williamson Bros. BBQ sauce
  • Lay 5 slices of Provolone cheese on top of pineapple
    5 slices provolone cheese
  • Add tops of buns onto sandwiches
  • In a microwave safe small bowl or glass, add all glaze ingredients (minus poppy seeds) and microwave for 1 minute until butter is melted (cover bowl with press & seal to prevent splatter)
    3 tbsp butter, 1 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp dijon mustard, 1 tbsp hot sauce
  • Baste tops of rolls with glaze (you don’t have to use it all – discard any remaining glaze)
  • Sprinkle with a light coating of poppy seeds
    2 tsp poppy seeds
  • Place pork sliders in oven and bake for 25 minutes

Notes

– You can swap out thin slices of pineapple instead of crushed

Nutrition

Serving: 2sliders | Calories: 548kcal | Carbohydrates: 62.1g | Protein: 29.9g | Fat: 23.1g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 1478mg | Potassium: 134mg | Fiber: 4.2g | Sugar: 36.4g | Calcium: 218mg | Iron: 2mg

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]]> https://www.thefoodhussy.com/cheesy-hawaiian-pulled-pork-sliders/feed/ 9 Crock Pot Olive Garden Zuppa Toscana https://www.thefoodhussy.com/crock-pot-olive-garden-zuppa-toscana/ https://www.thefoodhussy.com/crock-pot-olive-garden-zuppa-toscana/#comments Wed, 19 Nov 2025 09:30:00 +0000 https://www.thefoodhussy.com/?p=160191 Crock Pot Olive Garden Zuppa Toscana is an easy-to-make soup full of creaminess and loaded with spicy sausage, tender potatoes and hearty kale. This Olive Garden copycat is a flavor bomb and one you'll make this perfection over and over to fill the bellies on those cold winter nights!

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Crock Pot Olive Garden Zuppa Toscana is an easy-to-make soup full of creaminess and loaded with spicy sausage, tender potatoes and hearty kale. This Olive Garden copycat is a flavor bomb and one you’ll make this perfection over and over to fill the bellies on those cold winter nights!

Crock Pot Olive Garden Zuppa Toscana

🔍 COPYCAT SECRETS UNCOVERED!

Again – checking the website to see their descriptions is a big helper! The other recipes you’ll find use Yukon Gold – but Olive Garden says right in their description that it’s Russet potatoes and SPICY sausage. Mystery solved!

Crock Pot Olive Garden Zuppa Toscana

Zuppa Toscana Soup Recipe Ingredients

Olive Garden has four regular soups: Minestrone, Pasta Fagioli, Chicken Gnocchi and this Zuppa Toscana. So many people go for the salad and I always go for the soup!!! It’s so delicious and then I end up with pasta leftovers to take home. Here’s what you need for this sausage & potato soup:

  • Meat: hot Italian sausage, bacon
    • Swap: mild or sweet Italian sausage
    • If you want it spicier – you can add 1/2 tsp red pepper flakes
  • Veggies: yellow onion, Russet potatoes, kale
    • Swap: Yukon Gold potatoes
    • Swap: you could use spinach but it will disintegrate MUCH quicker and doesn’t hold up to the sausage & potatoes as well
  • Seasonings: garlic, coarse salt, pepper
  • Liquids: chicken broth, heavy cream
    • Swap: You can use 1-2 cups water in place of chicken broth if needed
  • Cheese: cream cheese, parmesan cheese
Crock Pot Olive Garden Zuppa Toscana

How to make Zuppa Toscana in the Slow Cooker

You will need to brown the sausage in a skillet first – but after that – it’s all in the crock pot!

  1. BROWN – In a large skillet, brown sausage, onion & garlic. Break sausage into bite-size pieces.
  2. SLICE those russet potatoes thinly.
  3. ADD to the crock pot the sausage mixture, potatoes, chicken broth, salt & pepper.
  4. COOK on low for 6 hours or high for 3 hours.
  5. CHOP kale & COOK bacon.
  6. ADD chopped kale and stir to wilt.
  7. POUR in cream and add diced cream cheese. Stir and heat for 10-15 additional minutes.
  8. SERVE in bowls with Parmesan cheese and cooked bacon bits.
Crock Pot Olive Garden Zuppa Toscana

Tips Tricks & FAQs

Store in airtight containers – I like these glass ones from Amazon. No more plastic tupperware in this house!

If you’re reheating 2-3 portions – on the stovetop in a pan until it simmers. For just one portion – the microwave is fine.

Yes – there is cream in this but it should freeze just fine. The potatoes will break down a bit more on reheat.

Olive Garden Pasta Fagioli

More Olive Garden Recipes

Favorite Soup Recipes

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Crock Pot Olive Garden Zuppa Toscana

Crockpot Olive Garden Zuppa Toscana

Crock Pot Olive Garden Zuppa Toscana is an easy-to-make soup full of creaminess and loaded with spicy sausage, tender potatoes and hearty kale. This Olive Garden copycat is a flavor bomb and one you'll make this perfection over and over to fill the bellies on those cold winter nights!
5 from 1 vote
Print Recipe Pin Recipe Remove Ads
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course soup
Cuisine American
Servings 10 servings
Calories 418 kcal

Equipment

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Ingredients
  

  • 1 pound ground spicy Italian sausage
  • 1 medium onion peeled and diced
  • 3 garlic cloves minced
  • 2 russet potatoes thinly sliced
  • 5 cups chicken broth
  • 1 1/2 tsp coarse Kosher salt
  • 1/2 tsp black pepper
  • 4 cups kale 1 bunch, chopped
  • 2 cups heavy whipping cream
  • 4 oz cream cheese cubed
  • 3 pieces bacon cooked and crumbled
  • 1/4 cup parmesan cheese grated

Instructions
 

  • In a large skillet or Dutch oven, add sausage and onion to pan over medium high heat. Brown for 4 minutes.
    1 pound ground spicy Italian sausage, 1 medium onion
  • Add garlic and sauce for 1 minute more. Remove from heat.
    3 garlic cloves
  • In a crock pot, add sausage mixture, potatoes, chicken broth, salt & pepper.
    2 russet potatoes, 5 cups chicken broth, 1 1/2 tsp coarse Kosher salt, 1/2 tsp black pepper
  • Cook on low for 5–6 hours or high for 2–3 hours,
  • While soup is cooking, fry bacon in skillet. Break up into bits.
    3 pieces bacon
  • Stir in the cream cheese, cream and kale, and cook another 15 minutes until kale is wilted.
    4 cups kale, 2 cups heavy whipping cream, 4 oz cream cheese
  • Serve with bacon pieces & Parmesan cheese.
    1/4 cup parmesan cheese, 3 pieces bacon

Nutrition

Serving: 1.5cupsCalories: 418kcalCarbohydrates: 13gProtein: 13gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 99mgSodium: 1303mgPotassium: 458mgFiber: 1gSugar: 3gVitamin A: 1573IUVitamin C: 13mgCalcium: 138mgIron: 1mg
Keyword crock pot, olive garden, potatoes, sausage
Tried this recipe?Let us know how it was!

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]]> https://www.thefoodhussy.com/crock-pot-olive-garden-zuppa-toscana/feed/ 1 Mushroom Sausage Soup https://www.thefoodhussy.com/mushroom-sausage-soup/ https://www.thefoodhussy.com/mushroom-sausage-soup/#comments Fri, 31 Oct 2025 09:31:00 +0000 https://www.thefoodhussy.com/?p=159944 This Creamy Mushroom Sausage Soup will be your new cold weather favorite!!! Loaded with sausage, mushrooms and tender pasta - but that's not all! It's also got tomatoes, onions, cream cheese and more! Thick and chunky, warm and comforting - this soup is perfection!

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This Creamy Mushroom Sausage Soup will be your new cold weather favorite!!! Loaded with sausage, mushrooms and tender pasta – but that’s not all! It’s also got tomatoes, onions, cream cheese and more! Thick and chunky, warm and comforting – this soup is perfection!

Creamy Mushroom Sausage Soup

What You’ll ❤️ About This Soup

This was my favorite soup that I’ve made – I love a creamy soup and one with a lot of stuff and not much broth – and this was spot on! Mushrooms, sausage and macaroni in every bite!

Creamy Mushroom Sausage Soup

Mushroom Sausage Soup Ingredients (& Swaps)

With it getting colder, that means it’s SOUP SEASON and this is EXACTLY what I wanted! I’m not kidding when I say – this Creamy Sausage & Mushroom soup is the BEST soup I’ve ever made. It’s got so many chunks of meat, veggies & pasta PLUS it’s creamy! Oh it’s so good – I’m making it again this weekend! Here’s what you’ll need:

  • Italian Sausage – you could also use ground pork or ground beef – or spicy Italian sausage if you want more heat!
  • Mushrooms – this is where I had fun – I got baby bella and the gourmet pack which had shiitake, cremini & oyster – SO MANY MUSHROOMS!!!
  • Herbs & Spices – garlic, Italian seasoning, salt
    • you could also individually add oregano, parsley & thyme
  • Pasta – I had a bag of mini macaroni but again this is where you can use what you have – I just recommend using a smaller size of pasta so its about the same size as the sausage & mushrooms
    • You could also swap this out with kidney beans for a more chili style soup
    • You could also swap out with rice – I would just do one cup of uncooked rice – you might need another cup of liquid at the end
  • Veggies – onions, tomatoes
    • You could also add diced carrots, celery and bell pepper for more hidden veggies (+ flavor!)
  • Liquids – chicken broth & heavy cream
  • Cheese – cream cheese & Parmesan cheese
Creamy Mushroom Sausage Soup

How to make Sausage Mushroom Soup

One thing I love about soups is it’s a one-pot meal! I live alone and it makes enough for a family of 4 to eat twice – so needless to say – my friends got big containers of it as well! Making it is so simple and it’s done in about 30 minutes!

  1. BROWN Italian sausage in a Dutch oven
  2. ADD onion, mushrooms and garlic and stir until softened
  3. ADD chicken broth, tomatoes, pasta, salt & Italian seasoning. Stir mixture, cover & bring to a boil.
  4. UNCOVER and simmer for 10-12 minutes until pasta is done.
  5. ADD cream cheese, heavy cream and parmesan. Stir and simmer 5 minutes.
Carrabba's Spicy Chicken Soup

More Soup Recipes

More Mushroom Recipes

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Creamy Mushroom Sausage Soup
Print

Mushroom Sausage Soup

This Creamy Mushroom Sausage Soup will be your new cold weather favorite!!! Loaded with sausage, mushrooms and tender pasta – but that's not all! It's also got tomatoes, onions, cream cheese and more! Thick and chunky, warm and comforting – this soup is perfection!
Course soup
Cuisine American
Keyword mushrooms, sausage, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10

Equipment

Ingredients

  • 1 lb italian sausage
  • 1 tbsp olive oil
  • 1/2 onion diced
  • 16 oz sliced mushrooms
  • 6 cloves minced garlic
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 6 cups chicken broth
  • 15 oz diced tomatoes
  • 8 oz mini macaroni or any small pasta
  • 1 cup heavy cream
  • 4 oz cream cheese diced
  • 8 oz parmesan cheese

Instructions

  • In a dutch oven, brown italian sausage over medium high heat.
    1 lb italian sausage
  • When sausage is about done, add olive oil, onion, mushrooms and garlic. Stir often until mushrooms and onions are softened
    1 tbsp olive oil, 1/2 onion, 16 oz sliced mushrooms, 6 cloves minced garlic
  • Add chicken broth, tomatoes, salt & italian seasoning. Cover until comes to a boil.
    1 tsp Italian seasoning, 1 tsp salt, 6 cups chicken broth, 15 oz diced tomatoes
  • Uncover and add macaroni. Lower heat to med low and simmer for 10-12 minutes until pasta is done. (Mini Mac – 10 min)
    8 oz mini macaroni
  • Add cream cheese, heavy cream and parmesan. Stir until cream cheese is melted. And simmer 5 minutes.
    1 cup heavy cream, 4 oz cream cheese, 8 oz parmesan cheese
  • Serve and garnish with parmesan cheese

Notes

How to reheat: 
  • small quantities: in microwave for 1.5 minutes
  • large quantities: in sauce pan, add chicken broth or water

Nutrition

Serving: 1.5cups

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]]> https://www.thefoodhussy.com/mushroom-sausage-soup/feed/ 3 Copycat Cheesecake Factory Chicken Piccata https://www.thefoodhussy.com/copycat-cheesecake-factory-chicken/ https://www.thefoodhussy.com/copycat-cheesecake-factory-chicken/#comments Fri, 12 Sep 2025 17:00:00 +0000 Cheesecake Factory Chicken Piccata is one of my favorite dishes! Chicken Piccata is a sweet, garlic-lemon chicken dish with a creamy sauce. Made with lemon and white wine sauce and served over pasta - it's a perfect dinner for any special night.

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Cheesecake Factory Chicken Piccata is one of my favorite dishes! Chicken Piccata is a sweet, garlic-lemon chicken dish with a creamy sauce. Made with lemon and white wine sauce and served over pasta – it’s a perfect dinner for any special night.

Copycat Cheesecake Factory Chicken Piccata
This post contains affiliate links which I make a little money on. Thanks in advance!

What’s in Chicken Piccata? 

My favorite part of this copycat recipe for Chicken Piccata is definitely the mushroom and capers. I could eat mushrooms in pretty much everything – and I’m on a bit of an olive kick right now – and capers taste a lot like little mini green olives. 

Here’s are a few of the main ingredients you might have questions on:

  • Chicken Breasts – be sure to use boneless skinless chicken breasts 
  • Button mushrooms – nothing fancy here unless you want to – just be sure you’re using fresh mushrooms.
  • White Wine – go with a simple white like sauvignon blanc, chardonnay pinot grigio – or use chicken broth if you want no alcohol
  • Capers – you need these little tangy olive-like gems for the flavor!
  • Pasta – Cheesecake Factory uses angel hair pasta but any long pasta (spaghetti, fettuccine) will work as well. You could also serve over mashed potatoes.
Copycat Cheesecake Factory Chicken Piccata

How do you make Chicken Piccata?

This copycat version of Cheesecake Factory Chicken Piccata is simple to make – here are the high points (with full details in the recipe card below):

  • Be sure chicken breasts are either thinly sliced or pounded to be the same thickness
  • Dredge in flour, salt and pepper. While that’s going – get your pasta water started.
  • Sear chicken breast tenders for 3-4 min until golden brown on both sides. Remove from pan and keep warm.
  • In the same pan, add mushrooms, butter and salt. Saute and set aside.
  • Add wine and scrape up any brown bits (FLAVOR BOMBS!)
  • Add butter, garlic and lemon juice to the pan. Stir until butter melts then add cream, cheese and capers.
  • Simmer and return mushrooms and chicken to the pan. Toss together in creamy lemon sauce.
  • Serve immediately over angel hair pasta with sliced lemon slices and parsley.
Copycat Cheesecake Factory Chicken Piccata

Can Chicken Piccata be made ahead of time or frozen?

I wouldn’t make Chicken Piccata ahead of time – it only takes 25 minutes or so to make. It does reheat well though. You could freeze your leftovers – but I wouldn’t make the whole thing ahead of time and freeze it as dairy doesn’t love to be frozen.

How many calories are in the Cheesecake Factory Chicken Piccata recipe?

There are 1300 calories in the lunch portion of Cheesecake Factory’s Chicken Piccata and 1470 calories in the dinner portion. My recipe has 641 calories per serving and the recipe makes four servings.

Copycat Cheesecake Factory Chicken Piccata

What to serve with Cheesecake Factory Chicken Piccata recipe? 

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Copycat Cheesecake Factory Chicken Piccata

Copycat Cheesecake Factory Chicken Piccata

Chicken Piccata is one of my favorite dishes at Cheesecake Factory! It’s light and creamy – and just plain delicious! The chicken is tender and juicy with just a hint of lemon.
5 from 3 votes
Print Recipe Pin Recipe Remove Ads
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Entree
Cuisine American, Italian
Servings 4 people
Calories 641 kcal

Equipment

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Ingredients
  

  • 2-3 chicken breasts boneless, skinless
  • 1/3 cup flour
  • 1/2 tsp Kosher sea salt
  • 1/2 tsp pepper
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4 oz mushrooms sliced
  • 3 tbsp butter
  • 1/4 tsp Kosher sea salt
  • 1/4 cup white wine
  • 6 tbsp butter
  • 1 tsp minced garlic
  • 1 tbsp lemon juice (1/2 lemon)
  • 3 tsp capers
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese grated
  • 1/2 lb angel hair pasta
  • 1/4 cup fresh parsley

Instructions
 

  • If using full size chicken breasts, slice chicken breasts in half to 3/8 to 1/2 inch thick. Place chicken breast in a ziplock bag or cover with plastic wrap and pound thin with a meat tenderizer
    2-3 chicken breasts
  • If using thinly sliced chicken breast slices – you can go right to the breading! 
  • Mix together the flour, salt and pepper . Rinse the chicken pieces in water. Season chicken breasts by Dredging them thoroughly in the flour mixture.
    1/3 cup flour, 1/2 tsp Kosher sea salt, 1/2 tsp pepper
  • Boil water for pasta
  • Heat non-stick large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil
    1 tbsp butter, 1 tbsp olive oil
  • Cook chicken breast until brown on both sides and remove from the pan. Cover with foil to keep warm. (about 3-4 min per side)
  • Reduce heat slightly and add mushrooms, 3 Tbsp butter, and salt
    4 oz mushrooms, 3 tbsp butter, 1/4 tsp Kosher sea salt
  • Saute mushrooms until they begin to brown and remove from pan and set aside with the chicken.
  • Add wine to the pan and scrape up any brown bits to mix with the wine
    1/4 cup white wine
  • Add butter, garlic and lemon juice to the pan. Stir until butter melts then add cream, cheese and capers
    6 tbsp butter, 1 tsp minced garlic, 1 tbsp lemon juice, 1/2 cup heavy cream, 1/4 cup Parmesan cheese, 3 tsp capers
  • Raise heat until the mixture begins to bubble and thicken slightly. Then return the mushrooms and chicken to the pan
  • Stir in fresh parsley and serve immediately over angel hair pasta with sliced lemons
    1/2 lb angel hair pasta, 1/4 cup fresh parsley

Notes

Keep leftovers in the refrigerator for up to 5 days in an airtight container.
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1bowlCalories: 641kcalCarbohydrates: 41.6gProtein: 24.4gFat: 41.5gSaturated Fat: 23.4gCholesterol: 176mgSodium: 685mgPotassium: 249mgFiber: 0.7gSugar: 0.8gCalcium: 96mgIron: 4mg
Keyword cheesecake factory, chicken, copycat
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Texas Roadhouse House Salad is a fresh mix of crisp lettuce, juicy tomatoes, crunchy croutons and shredded cheese tossed with your choice of dressing for the perfect starter or side. I’ve got you covered with homemade dressing too! Every bite is a refreshing, flavorful crunch that’s classic Roadhouse delicious.

Texas Roadhouse House Salad

🔍 COPYCAT SECRETS UNCOVERED!

Getting your Texas Roadhouse House Salad perfected is pretty simple – you just need the staple ingredients: romaine & iceberg, cheddar cheese, hard boiled eggs, fresh tomato and GIANT croutons! From there – it’s smooth sailing! And don’t forget the homemade Ranch dressing! These will all come together to be your favorite salad! (And pair great with these Texas Roadhouse Steak Tips!)

Texas Roadhouse House Salad

Best House Salad Ingredients

It’s like the Chicken and the Egg – I’m not sure which came first – Texas Roadhouse or the House Salad? This house salad is a classic side dish and it’s typically how I make my salads at home! Did I do it because of TR? Maybe! hahaha! Here are the keys:

  • Greens – start with Romaine & Iceberg – but use what you have! The flavor profile isn’t going to change that much if you use all Romaine or even if you swap over to Spinach! Make sure you’re chopping your lettuce in bite-sized pieces – I call it a “rough chop” vs. shredded.
  • Cheese – Cheddar Cheese is a staple but you could easily swap out to Colby Jack (my favorite) or even mix it up with Sharp Cheddar or spice it up with Pepper Jack!
  • Eggs – ok – hard boiled eggs might seem like the easiest thing – but there’s nothing worse than impossible to peel eggs! I use this America’s Test Kitchen hard boiled eggs technique and it’s FOOL-PROOF! I literally open the YouTube every time I make hard boiled eggs!
  • Tomatoes – at the time of writing, we’re still in perfect tomato season – but that will soon go away. If I can’t get locally-grown tomatoes – I’ll switch to those juicy cherry tomatoes and slice them.
  • Croutons – Texas Roadhouse uses the big ones – the biggest ones I could find were the New York Bakery Texas Toast brand.
  • Dressing – the key to Texas Roadhouse Steak House ranch is using mayonnaise, buttermilk and EXTRA ranch seasoning! You can use sour cream instead of buttermilk but it’s not the same taste.
    • Texas Roadhouse also offers Blue Cheese, Caesar, Honey Mustard, Honey French, Italian, Oil & Vinegar and Thousand Island – but come on – we all know it’s all about the ranch!
Texas Roadhouse House Salad

Optional Toppings!

This is my favorite steakhouse salad – but you can jazz it up too with a variety of toppings and vegetables! Let’s talk about the options & substitutions:

  • Bacon – you can add bacon bits to your Texas Roadhouse salad at the restaurant!
  • Blue Cheese – you can add this to your Texas Roadhouse salad at the restaurant!
  • Cucumbers
  • Red Onions
  • Shredded Carrots
  • Olives
  • Cheese – feta cheese or even mozzarella would be good!
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Olive Garden House Salad

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Texas Roadhouse House Salad

Texas Roadhouse House Salad

Texas Roadhouse House Salad is a fresh mix of crisp lettuce, juicy tomatoes, crunchy croutons and shredded cheese tossed with your choice of dressing for the perfect starter or side. I've got you covered with homemade dressing too! Every bite is a refreshing, flavorful crunch that’s classic Roadhouse delicious.
No ratings yet
Print Recipe Pin Recipe Remove Ads
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 4
Calories 155 kcal

Equipment

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Ingredients
  

  • 1/2 head Iceberg lettuce roughly chopped
  • 1/2 head Romaine lettuce roughly chopped
  • 1/2 cup Cheddar cheese freshly grated
  • 2 roma Tomatoes large dice
  • 1 cup Croutons
  • 2 Hard boiled eggs peeled & large dice

Instructions
 

  • In four bowls, split up iceberg & romaine lettuce and toss lightly.
    1/2 head Iceberg lettuce, 1/2 head Romaine lettuce
  • Sprinkle 2 tbsp cheese on each salad
    1/2 cup Cheddar cheese
  • Sprinkle 1/2 tomato on each salad
    2 roma Tomatoes
  • Sprinkle 1/4 cup croutons on each salad
    1 cup Croutons
  • Sprinkle half egg on each salad
    2 Hard boiled eggs
  • Serve with Texas Roadhouse Ranch

Notes

Store leftovers – without salad dressing – in an airtight bowl in the fridge for 2 days.

Nutrition

Serving: 1saladCalories: 155kcalCarbohydrates: 12gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 107mgSodium: 190mgPotassium: 413mgFiber: 3gSugar: 3gVitamin A: 7684IUVitamin C: 9mgCalcium: 159mgIron: 2mg
Keyword copycat, texas roadhouse
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