Blog | Sue Recipe

Bang Bang Shrimp Pasta

June 8, 2025 by Sue Leave a Comment

I fell in love with this Bang Bang Shrimp Pasta the moment I tasted the creamy, spicy sauce paired with perfectly cooked shrimp and tender pasta. It's a quick and satisfying meal that feels a little fancy without being complicated.

Why You’ll Love This Recipe

I like how this recipe packs bold flavor into such a simple dish. The creamy sauce has a perfect balance of heat, sweetness, and tanginess that clings to every strand of pasta. It comes together in under 20 minutes, which makes it perfect for busy nights. I also love how easy it is to tweak the ingredients to suit different preferences or whatever I have in the fridge.

Ingredients

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8 oz spaghetti or linguine pasta
¾ cup mayonnaise
⅓ cup sweet chili sauce
Juice of 2 limes
2 tablespoons sriracha
12 oz medium shrimp, peeled and deveined
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon onion powder
1 tablespoon vegetable or olive oil
Chopped parsley for garnish (optional)

Directions

I bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Then I drain it and set it aside.
In a small bowl, I whisk together the mayonnaise, sweet chili sauce, lime juice, and sriracha until smooth.
I season the shrimp with garlic, paprika, salt, and onion powder.
In a large skillet, I heat the oil over medium heat and cook the shrimp for 2 to 3 minutes on each side, until pink and just cooked through.
I pour the sauce into the skillet with the shrimp and let it simmer for a few minutes to thicken slightly.
I add the drained pasta to the skillet and toss everything together until the pasta is fully coated with the sauce.
I serve it immediately, garnished with parsley if I have some on hand.

Servings and timing

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Servings: 4

Variations

I often switch things up with this dish depending on what I’m in the mood for. Sometimes I use chicken instead of shrimp, or even tofu for a vegetarian version. I’ve also tried it with different types of pasta like penne or fettuccine. For extra texture and flavor, I like to toss in some sautéed vegetables like bell peppers or snap peas. And when I want it spicier, I add a little more sriracha.

Storage/reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. I reheat it gently on the stovetop or in the microwave, adding a splash of water or lime juice to loosen the sauce if needed. I don’t recommend freezing this dish—the sauce doesn’t hold up well, and the shrimp can become rubbery when thawed.

FAQs

Can I use frozen shrimp?

Yes, I just make sure to thaw them completely and pat them dry before cooking so they sear properly and don’t release too much moisture.

How can I make this dish less spicy?

I reduce the amount of sriracha or skip it entirely for a milder version. The sweet chili sauce still gives plenty of flavor without too much heat.

What if I don’t have mayo?

I’ve used Greek yogurt or sour cream in a pinch. The texture and flavor change a bit, but it still works well.

Can I make it ahead of time?

Yes, I often prepare the sauce ahead and store it in the fridge. Then I just cook the pasta and shrimp fresh when I’m ready to serve.

Is this recipe dairy-free?

Yes, as long as I use a dairy-free mayo, this recipe is naturally dairy-free.

Conclusion

Bang Bang Shrimp Pasta has become one of my go-to dinners when I want something quick, comforting, and full of flavor. The creamy, spicy sauce and juicy shrimp hit all the right notes, and it’s versatile enough to adapt to whatever I have in the kitchen. Whether I’m cooking for myself or sharing it with friends, it always gets a great reaction.

Teriyaki Chicken Skewers

June 8, 2025 by Sue Leave a Comment

I love how these Teriyaki Chicken Skewers deliver tender, juicy chicken bathed in a sweet and savory glaze. They’re quick to prepare and versatile, perfect for grilling, baking, or broiling.

Why You’ll Love This Recipe

I adore this recipe because it balances flavors beautifully—the homemade teriyaki sauce gives the chicken a glossy, flavorful coating. I can cook them outdoors on the grill or indoors in the oven or broiler. They come together fast and are always a hit, whether it's a family dinner, meal prep session, or party appetizer.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Wooden or metal skewers (soak wooden skewers in water for 20–30 minutes)
Soy sauce (low-sodium preferred)
Honey or brown sugar
Rice vinegar (or apple cider vinegar)
Sesame oil (optional, for richer flavor)
Garlic, minced
Ginger, minced or grated
Cornstarch mixed with water (slurry to thicken sauce)
Optional garnishes: sesame seeds, sliced green onions

Directions

Prepare the sauce: In a small saucepan, I whisk together soy sauce, honey or brown sugar, rice vinegar, sesame oil (if using), garlic, and ginger. I reserve about ¼ cup for basting.
I bring the sauce to a simmer, stir in the cornstarch slurry, and cook for 1–2 minutes until thickened. Then I remove it from heat and let it cool.
Marinate the chicken: I coat the chicken pieces with the remaining sauce in a bowl or resealable bag. I refrigerate it for at least 30 minutes or up to 4 hours.
Thread the chicken onto skewers, leaving a little space between pieces for even cooking.
Cook the skewers:
- Grill: I preheat to medium-high heat and cook for 8–10 minutes, turning and basting until the chicken reaches 165°F (74°C).
- Bake: I preheat the oven to 400°F (200°C), bake for 15–20 minutes, turning and basting halfway through, then broil for 2–3 minutes to add a charred finish.
- Broil: I broil on high for 4–5 minutes per side, basting as needed.
Serve: I drizzle any remaining sauce over the skewers and garnish with sesame seeds and green onions.

Servings and timing

Makes about 4 servings (8 skewers)
Prep time: ~15–20 minutes
Marinating time: 30 minutes to 4 hours
Cook time: 10–20 minutes depending on method
Total time: around 1 hour if marinated for 30 minutes

Variations

Add veggies: I like to alternate bell peppers, onions, or pineapple chunks on the skewers.
Spicy twist: Sometimes I stir in sriracha or red pepper flakes into the sauce.
Gluten-free version: I use tamari or coconut aminos instead of soy sauce.
Sesame-rich glaze: I add toasted sesame oil for a deeper flavor.
Vegetarian option: I swap the chicken for firm tofu and adjust the cooking time slightly.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I warm them on a baking sheet in a preheated oven or use the microwave until heated through.
Freeze before cooking: I freeze the marinated, uncooked skewers for up to 2 months and thaw before cooking.

FAQs

1. Can I use bottled teriyaki sauce?

I’ve used bottled sauce in a pinch, but I find homemade sauce tastes fresher and more balanced.

2. How do I prevent chicken from sticking to the grill?

I brush the grill grates with oil or use non-stick grill mats; that helps a lot.

3. Can I skip the marinating step?

Marinating really enhances the flavor, but if I'm pressed for time, I just baste generously while cooking.

4. Which chicken cut is best?

I prefer thighs—they’re juicier—but breasts work great if I want a leaner option.

5. Can I prep these ahead of time?

Yes! I often marinate and skewer them in advance, then cook just before serving.

Conclusion

I enjoy how easy and versatile these Teriyaki Chicken Skewers are—they’re flavorful, fast, and great anytime. Whether I’m cooking on the grill, in the oven, or under the broiler, they turn out delicious. These skewers make every meal feel special, whether it’s a casual weeknight dinner or a fun gathering.

Pizza Enchiladas

June 8, 2025 by Sue Leave a Comment

Pizza Enchiladas combine the zesty flavors of Mexican cuisine with the cheesy, comforting touch of classic pizza. This easy-to-make dish takes enchiladas and stuffs them with pepperoni, cheese, and pizza sauce, then bakes them to bubbly perfection. It's a fun twist that satisfies both pizza and enchilada cravings in one bite.

Why You’ll Love This Recipe

I love how this recipe brings two comfort food favorites together. It’s great for busy weeknights when I want something easy but still crave-worthy. The best part is how customizable these enchiladas are—I can mix up the fillings based on what I have at home, and they always come out delicious. It's a family-friendly crowd-pleaser that even picky eaters enjoy.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flour tortillas
Pizza sauce
Mozzarella cheese, shredded
Pepperoni slices
Italian seasoning
Olive oil (for greasing the baking dish)
Grated Parmesan cheese (optional, for topping)
Chopped parsley or basil (optional, for garnish)

directions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Spread a spoonful of pizza sauce over each tortilla.
Sprinkle mozzarella cheese and layer pepperoni slices down the center of each tortilla.
Roll up the tortillas tightly and place them seam-side down in the baking dish.
Pour additional pizza sauce over the top of the rolled tortillas.
Sprinkle more mozzarella and Parmesan cheese on top, along with Italian seasoning.
Bake for about 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley or basil before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 25 minutes to bake, so I can have dinner on the table in just 35 minutes.

Variations

I like switching things up based on what I have in the fridge. Sometimes I use sausage instead of pepperoni, or add sautéed mushrooms, bell peppers, or onions to the filling. For a spicy kick, I add crushed red pepper flakes or sliced jalapeños. If I’m looking for a lighter version, I use whole wheat tortillas and turkey pepperoni.

storage/reheating

Leftover Pizza Enchiladas can be stored in an airtight container in the fridge for up to 3 days. When I reheat them, I usually pop them in the oven at 350°F (175°C) for about 10 minutes, or until heated through. They can also be microwaved for 1-2 minutes per enchilada, though the texture is crispier from the oven.

FAQs

What kind of tortillas work best?

I like using medium-sized flour tortillas because they roll up nicely and hold the filling without tearing. Corn tortillas can be used, but they may crack unless softened first.

Can I make these enchiladas vegetarian?

Yes, I often skip the pepperoni and load them up with veggies like mushrooms, olives, and spinach for a meat-free version that still has all the flavor.

What cheese melts best for this recipe?

Mozzarella gives that classic pizza pull, but I sometimes mix in cheddar or provolone for extra flavor. Pre-shredded cheese works fine, but fresh-shredded melts better.

Can I freeze Pizza Enchiladas?

Absolutely. I wrap individual portions in foil and store them in a freezer-safe bag for up to 2 months. I just thaw overnight and reheat in the oven when ready.

What sauce should I use?

I use any good-quality pizza sauce, either store-bought or homemade. Marinara can work too, though it might be a bit thinner in consistency.

Conclusion

Pizza Enchiladas are a delicious fusion recipe I turn to when I want something fun, filling, and fast. Whether I'm using pantry staples or cleaning out the fridge, this dish is flexible enough to adapt and always a hit at dinner. It's comfort food with a twist that keeps everyone coming back for seconds.

Pizza Enchiladas

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Fusion
Diet: Halal

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Description

Pizza Enchiladas combine the zesty flavors of Mexican cuisine with the cheesy, comforting touch of classic pizza. This fusion dish is filled with pepperoni, mozzarella, and pizza sauce, then baked to golden perfection for a fun and crave-worthy meal.

Ingredients

8 medium flour tortillas
1 ½ cups pizza sauce
2 cups shredded mozzarella cheese
1 cup pepperoni slices
1 tsp Italian seasoning
1 tbsp olive oil (for greasing the baking dish)
¼ cup grated Parmesan cheese (optional, for topping)
2 tbsp chopped parsley or basil (optional, for garnish)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Spread a spoonful of pizza sauce over each tortilla.
Sprinkle mozzarella cheese and layer pepperoni slices down the center of each tortilla.
Roll up the tortillas tightly and place them seam-side down in the baking dish.
Pour additional pizza sauce over the top of the rolled tortillas.
Sprinkle more mozzarella and Parmesan cheese on top, along with Italian seasoning.
Bake for about 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley or basil before serving.

Notes

Use whole wheat tortillas or turkey pepperoni for a lighter version.
Customize with vegetables like mushrooms, bell peppers, or onions.
Store leftovers in an airtight container for up to 3 days in the fridge.
Freeze individual portions for up to 2 months.

Nutrition

Serving Size: 2 enchiladas
Calories: 420
Sugar: 4g
Sodium: 980mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 18g
Cholesterol: 45mg

Peanut Butter Bread

June 8, 2025 by Sue Leave a Comment

Peanut butter bread is a simple, nostalgic quick bread that's packed with rich, nutty flavor and comes together without any yeast. It’s a comforting, no-fuss recipe that delivers a moist, slightly sweet loaf that I can enjoy on its own or dressed up with a drizzle of honey or a pat of butter.

Why You’ll Love This Recipe

I love this peanut butter bread because it’s incredibly easy to make with pantry staples and doesn’t require any yeast or fancy equipment. It bakes up soft and slightly dense with a deeply satisfying peanut butter flavor. Whether I’m making it for a quick breakfast, afternoon snack, or even a treat with tea, this bread always hits the spot. Plus, it’s customizable—perfect for adding chocolate chips, nuts, or even a swirl of jam.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Milk
Creamy peanut butter
Egg
Vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9x5-inch loaf pan.
In a large bowl, I whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, I combine the milk, peanut butter, egg, and vanilla extract until smooth.
I pour the wet ingredients into the dry and stir just until everything is combined—being careful not to overmix.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This peanut butter bread yields 8 slices and takes about 10 minutes to prepare, with a bake time of 50–60 minutes. I typically have a warm loaf ready to enjoy in just over an hour.

Variations

Sometimes I like to switch things up by adding chocolate chips for a touch of sweetness or swirling in jam for a peanut butter and jelly twist. Crunchy peanut butter also works great if I want a little texture in the bread. For a healthier take, I’ve tried using whole wheat flour or reducing the sugar slightly—it still turns out delicious.

Storage/Reheating

Once cooled, I store the bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap individual slices and freeze them. When I want a slice, I simply reheat it in the microwave for about 20 seconds or toast it for a crispy edge.

FAQs

What kind of peanut butter works best in this bread?

I prefer creamy, shelf-stable peanut butter because it mixes in easily and gives a smooth texture. Natural peanut butter can work too, but I make sure to stir it well to incorporate the oils.

Can I make this bread gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free flour blend that’s meant for baking. I check that it includes xanthan gum for structure.

Can I reduce the sugar in the recipe?

Absolutely. I’ve used as little as half the amount of sugar, and it still turns out nicely. The bread will be less sweet, but still flavorful.

Is this bread suitable for kids?

Definitely. The mild sweetness and peanut butter flavor make it a hit with kids. I sometimes cut it into fun shapes or add mini chocolate chips for extra appeal.

Can I turn this into muffins?

Yes! I spoon the batter into a muffin tin lined with paper cups and bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean.

Conclusion

Peanut butter bread is one of those recipes I keep coming back to—easy, delicious, and endlessly versatile. Whether I’m enjoying a warm slice fresh out of the oven or toasting it the next day, it always satisfies. It’s the perfect go-to recipe when I want something quick, comforting, and filled with flavor.