This chicken pizza recipe has layers of flavor!

A recipe with this much flavor is usually one that involves hours and hours to develop that flavor (totally true of my fettuccine bolognese).

But, just like my gyro pizza, this chicken pizza recipe uses shortcuts from the grocery store to achieve a gourmet pizzeria flavor in just about a half an hour.

With unique, chef-inspired ingredients like roasted garlic, fresh mozzarella cheese and everything bagel seasoning, this will be the best chicken breast pizza you’ve ever made at home.

The recipe card includes instructions for cooking it in the oven OR on the grill (a perfect summer meal).

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The BEST Veggie Lasagna Recipe

We’ve all had bad banquet food. In my experience, it involves a choice of overcooked chicken or bad vegetable lasagna. The lasagna is mushy and overcooked. And unlike it’s meatier cousins like Greek lasagna, it’s usually runny and watery.

One of the few banquets I’ve been to that has had great food? My culinary school graduation, of course. My instructors knew what they were doing when it came to banquets. Not only did they offer up lamb lollipops and the best vegetarian quiche, but they knew that vegetable lasagna can be great if it’s made well.

And it turns out that making it well involves a secret ingredient. An ordinary item you can find at any grocery store, but it has a magical purpose when it comes to veggie lasagna.

Read on to find out what this item is, and why it guarantees that you’ll soon be enjoying the most flavorful, cheesiest, well cooked, NOT WATERY vegetable lasagna you’ve ever had.

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This is it! The most popular recipe in the history of Foxes Love Lemons. Chances are, if you’re reading this, you’re here after Googling “salmon pasta” or “pasta with salmon” or some combination of those words.

Welcome! I hope that this recipe is everything you’re looking for and more. And I hope you’ll stick around for some of my other popular recipes, including my Mexican street corn salad recipe, potato cake and crock pot beef stroganoff.

But, are you ready to see what all the fuss about this creamy salmon pasta recipe is about? I’ll let some of the 1200+ reviews (averaging 4.5 stars) speak for themselves:

“This recipe was delicious! It’s something you would be impressed with if you ordered it at a nice restaurant and it’s quick and easy to make at home. This is now in my favorite recipe collection.“

—Jeri Lynn

“This recipe worked so well, and I say this as a timing challenged person. I would make this again and again, not just with salmon, but with shrimp, scallops or even shredded chicken.“

—Holly

“This was relatively simple and easy while delicious. My family ate every bite.“

—Kimberly

“This was so easy, fast and delicious! My toddler and myself devoured it. My toddler was able to help me make dinner and we were able to cook everything in under 20 minutes. Winner winner! Thank you for such a great weeknight recipe!“

—Rachel

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While I’ve shared lots of breakfast recipes on this blog, most of them, like cornbread breakfast casserole and lemon pancakes are considered more of a “special occasion” idea in our household.

But today, I’m sharing a recipe that, along with my orange ginger chicken, gets made the MOST in our house, probably on a bi-weekly basis.

While this particular version is made with sweet potatoes, bacon and goat cheese, this classic breakfast casserole is endlessly adaptable to make with whatever you have on hand.

The primary idea here is simply cleaning out the fridge of whatever vegetables and cheese you have, pouring eggs over it, and baking. The ingredients may differ, but the technique is always the same.

Like my egg muffins recipe, we actually eat this Sweet Potato Breakfast Casserole most often as a meal prep recipe that I’ll make over the weekend, and then we’ll reheat pieces for lunch on weekdays.

This sweet potato breakfast recipe is also equally at home as part of a brunch buffet. Adults and the kids alike both love this casserole.

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This Vegetarian Quiche Recipe makes brunch dreams come true!

When my husband asks me for brunch menu ideas to celebrate Mother’s Day, I have lot of opinions, of course.

At the top of my list is lemon pancakes with just some good, classic bacon in the oven (cooked to the softer side of crispy, the way I like it). And a big mug of caramel coffee or a huge bloody with epic bloody mary skewers.

But where’s the eggs? Well, I eat enough scrambled eggs any ol’ day of the week, so I want something fancier for Mother’s Day! And this veggie quiche recipe fits the bill of fancy eggs, but it’s still very easy, which is such a sweet spot.

Not only is this Easy Vegetarian Quiche Recipe perfect for Mother’s Day, Easter (don’t forget the lamb lollipops!), or any other time you want a special yet simple brunch, it also makes a great light lunch or dinner, especially when served alongside something fresh like Spring salad.

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In culinary school, one of the early classes I took was called “Breakfast & Pantry.” Each morning, the class was responsible for putting on a HUGE brunch buffet that was open to the public for a shockingly small fee.

When I say huge, I mean huge. The class was divided into groups.

One group would do eggs, another would do meats, a third group would make pancakes and waffles and french toast, and the fourth group was responsible for fruit, salads, sandwiches and any other miscellaneous items.

On the finished buffet, there would be omelets, vegetarian quiche, scrambled eggs, eggs benedict, deviled eggs and frittatas on one line.

There was waffles AND pancakes AND crepes AND ice cream French toast in another section. Another area would have multiple kinds of sandwiches and a few salads.

There was a huge fruit platter or cups of fruit salad. There was sausage AND bacon (that was how I learned how to cook bacon in the oven), AND ham, AND usually a smoked salmon platter.

As if that wasn’t enough, there was always homemade biscuits with sausage gravy, homemade pastries and breads, and probably a bunch of other things I’m forgetting. Oh, and breakfast fried rice.

The best part was that I believe this buffet was $10 or less. I mean, this was back in 2010, but still – what a deal. Seriously, if you have a culinary school locally, see if they have a student-run restaurant that you can go to!

I’ve already shared many culinary school techniques and recipes with you, and today we’ll be chatting about breakfast rice!

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The year is finally starting to wind down, and I am R-E-A-D-Y for that break from work between Christmas and New Year’s. That glorious week where I can stay in my pajamas as long as I want, watch movies, eat snacks and pretend they’re meals, read books, do puzzles, and generally just unwind and do nothing.

I especially look forward to this time because as a small-business owner, December is one of my busiest months. Lots of clients requesting lots of projects, as well as gearing up for 2018.

December is a time where complicated dinners are just not possible. I have neither the time nor the mental energy to figure that out.

This One Pan Sausage & Tortellini (as well as my Sausage Pasta Skillet and salmon spinach pasta) is a meal I turn to time and again in busy seasons of life.

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I’ll be honest – making it through a long Michigan winter can be tough. Even when we have a mild winter as far as snow and brutally cold temperatures, there never seems to be much sunshine. It’s gray day after gray day, and it definitely gets me down sometimes.

But in the last few years, I’ve decided to STOP letting winter get the best of me. With the help of some extra Vitamin D, I’ve decided to show winter who’s boss.

Staying inside under a blanket, with the oven on all winter? I don’t need to do that. Stop bullying me, Mother Nature!

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I’ve mentioned quite frequently that one of my favorite ways to entertain (or heck, even prepare a dinner for just two people) is with DIY platters.

Pile a bunch of great ingredients onto a cutting board, platter, or even just a baking sheet, and let everybody make their own personalized dish.

But the truth is, I love photographing these platters just as much (if not more) than eating them. There’s just something about a platter bursting with colorful ingredients that my camera and I can’t get enough of.

Plus, the food stylist part of me loves screaming “more! more! put more things on that platter!”

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Disclosure: This Build-Your-Own Meatball Sub Platter was created by me on behalf Johnsonville® as part of a sponsored post for Socialstars. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own. #SausageFamily

September may as well be nicknamed “Quick and Easy Dinner Ideas Month,” because let’s face it: that’s what everyone is looking for.

By the time October hits, we might be in the swing of things enough to focus on some long-simmered stews and magnificent baking projects, but for now, let’s just get dinner on the table as quick as we can.

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