Blog | Sue Recipe

Garlic Butter Chicken Bites with Creamy Parmesan Pasta

June 5, 2025 by Sue Leave a Comment

This Garlic Butter Chicken Bites with Creamy Parmesan Pasta is a rich, flavorful dish combining golden seared chicken bites with a luscious, cheesy pasta. I love how the buttery garlic chicken pairs perfectly with the creamy, savory sauce for a meal that feels indulgent but comes together quickly.

Why You’ll Love This Recipe

I can make it in under 30 minutes, perfect for busy nights.
It brings together the irresistible flavors of garlic, butter, and Parmesan.
The recipe is flexible — I can switch up the pasta or protein easily.
It’s a comforting, crowd-pleasing meal that everyone always enjoys.
I don’t need complicated ingredients to get gourmet-level flavor.

Ingredients

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

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
8 oz pasta (like fettuccine or linguine)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Directions

I start by cooking the pasta until al dente. I always reserve about ½ cup of the pasta water before draining.
In a large skillet, I melt 2 tablespoons of butter over medium-high heat. Then I add the chicken and cook until golden and cooked through — about 5 to 7 minutes.
I stir in the minced garlic and cook for just a minute until it smells delicious.
Next, I pour in the cream and stir in the rest of the butter. Once that’s melted, I add the Parmesan and stir until the sauce is smooth.
I add the pasta into the skillet and toss it with the sauce, using some reserved pasta water if I need to thin it out.
To finish, I top it with fresh parsley and serve it hot.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Sometimes I use shrimp or tofu instead of chicken for a twist.
I like to toss in spinach or mushrooms for extra flavor and nutrients.
Gluten-free pasta works great in this recipe if needed.
For a lighter option, I use half-and-half instead of heavy cream.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stove and add a splash of milk or cream to bring the sauce back to life. I avoid microwaving if I can, since the sauce can break.

FAQs

Can I make this dish ahead of time?

Yes, I cook the chicken and sauce ahead, then just boil fresh pasta and combine everything when I’m ready to serve.

What kind of pasta should I use?

I usually go with fettuccine or linguine, but any pasta I have on hand will work well.

Is it freezer-friendly?

I don’t recommend freezing it — the creamy sauce doesn’t hold up well after thawing.

How do I make this lighter?

I swap the heavy cream for half-and-half and use less butter to lighten things up without losing the creamy texture.

What can I serve with this?

I love pairing it with a green salad or garlic bread for a full meal.

Conclusion

Garlic Butter Chicken Bites with Creamy Parmesan Pasta is a comforting, flavorful dish that feels restaurant-quality but is simple enough to whip up any night of the week. I keep coming back to it for its creamy sauce, juicy chicken, and how easy it is to adapt for whatever I have in the kitchen.

Garlic Butter Chicken Bites with Creamy Parmesan Pasta

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Halal

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Description

Tender chicken bites sautéed in garlic butter, served with creamy Parmesan pasta. A rich, comforting meal perfect for any occasion.

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
8 oz pasta (fettuccine or linguine preferred)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (optional, for garnish)

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Instructions

Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Season with salt and black pepper to taste.
Pour in the heavy cream and add the remaining 2 tablespoons of butter. Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy.
Add the cooked pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach the desired consistency.
Garnish with chopped fresh parsley, if desired, and serve immediately.

Notes

Use gluten-free pasta to make this dish gluten-free.
Swap chicken with shrimp or tofu for variation.
Include spinach, mushrooms, or sun-dried tomatoes for added nutrition.
Reheat gently on the stove to maintain sauce texture.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 2g
Sodium: 450mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 2g
Protein: 40g
Cholesterol: 160mg

Apple Pie Cake Recipe

June 5, 2025 by Sue Leave a Comment

This apple pie cake is the perfect blend of two classic desserts—warm, spiced apple pie and tender, moist cake. It combines a buttery cake base with a sweet apple filling and a crumbly topping that reminds me of a pie crust, but without the hassle of rolling dough. It’s comforting, delicious, and easy to make for any occasion.

Why You’ll Love This Recipe

I love how this recipe brings together the cozy flavors of apple pie with the simplicity of a cake. There’s no need to fuss with pie dough or worry about a soggy bottom. Instead, I get a soft cake that’s packed with cinnamon-spiced apples and topped with a golden, buttery streusel. It’s great for holidays, potlucks, or when I’m just craving something warm and nostalgic.

Ingredients

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

Apples (like Granny Smith or Honeycrisp), peeled, cored, and chopped
Granulated sugar
Brown sugar
Ground cinnamon
Ground nutmeg
All-purpose flour
Baking powder
Salt
Unsalted butter, melted and cooled slightly
Eggs
Vanilla extract
Milk

For the topping:

Brown sugar
All-purpose flour
Ground cinnamon
Cold unsalted butter, cut into small cubes

Directions

I start by preheating my oven to 350°F (175°C) and greasing a baking dish.
Then I toss the chopped apples with sugar, cinnamon, and nutmeg in a bowl and set them aside so they can release some of their juices.
In another bowl, I whisk together flour, baking powder, and salt.
In a separate large mixing bowl, I whisk the eggs with sugar, melted butter, vanilla extract, and milk.
I stir the dry ingredients into the wet until just combined, then fold in the spiced apples.
I pour the batter into the prepared dish and smooth it out.
For the topping, I mix brown sugar, flour, and cinnamon, then cut in the butter until the mixture is crumbly. I sprinkle this evenly over the batter.
I bake the cake for about 45–55 minutes or until a toothpick inserted in the center comes out clean and the top is golden.
I let it cool slightly before slicing and serving warm or at room temperature.

Servings and timing

This recipe makes about 8 servings. I usually spend around 20 minutes prepping the ingredients and another 50 minutes baking, so the total time is about 1 hour and 10 minutes.

Variations

I sometimes add chopped walnuts or pecans to the topping for extra crunch.
A drizzle of caramel sauce over the top after baking adds a decadent twist.
I’ve swapped the apples for pears in the fall, which gives it a milder, sweet flavor.
For a richer cake, I use half-and-half or buttermilk instead of regular milk.
If I’m in a hurry, I use canned apple pie filling—but I always reduce the sugar in the batter to balance it out.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I simply warm slices in the microwave for 20–30 seconds or pop them in a 300°F (150°C) oven for about 10 minutes to restore that freshly-baked texture.

FAQs

How do I know when the cake is done baking?

I check by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs (but no wet batter), it’s ready.

Can I use a cake mix instead of making the batter from scratch?

Yes, I’ve used a yellow or spice cake mix when I’m short on time. I still add the fresh apples and streusel topping for that homemade touch.

What apples work best for this recipe?

I prefer firm apples like Granny Smith or Honeycrisp because they hold their shape and balance the sweetness of the cake.

Can I freeze apple pie cake?

Yes, I let it cool completely, wrap it tightly, and freeze for up to 2 months. I thaw it overnight in the fridge and reheat before serving.

Is it better served warm or cold?

I personally love it warm—it brings out the cinnamon and gives that pie-like comfort. But it’s still tasty at room temperature or chilled.

Conclusion

This apple pie cake is one of my go-to desserts when I want something easy, comforting, and crowd-pleasing. It has all the goodness of apple pie without the fuss and bakes up beautifully every time. Whether I serve it plain, with whipped cream, or a scoop of vanilla ice cream, it always hits the spot.

Cottage Cheese Peanut Butter Mousse

June 5, 2025 by Sue Leave a Comment

This Cottage Cheese Peanut Butter Mousse is a creamy, rich, high-protein dessert that comes together in minutes. Made with simple, wholesome ingredients and topped with melted chocolate and peanuts, it’s a satisfying low-carb treat I can enjoy any time of day.

Why You’ll Love This Recipe

I love how this mousse turns simple cottage cheese into a smooth, fluffy dessert that feels indulgent without the sugar. It’s naturally high in protein, incredibly easy to make, and endlessly customizable. Whether I need a quick snack, a post-workout treat, or a light dessert, this recipe hits the spot every time. Plus, it fits perfectly into a low-carb or keto lifestyle.

Ingredients

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

1 cup cottage cheese (full-fat for the creamiest texture)
¼ cup peanut butter (natural, no sugar added)
2 tablespoons sweetener (like allulose, monk fruit, or a sugar-free syrup)
1 teaspoon vanilla extract
¼ teaspoon salt (optional)
1–2 tablespoons milk or heavy cream (optional, for consistency)

Optional Toppings:

2 oz dark chocolate chips
1 teaspoon coconut oil
Chopped peanuts for garnish

Directions

I add the cottage cheese, peanut butter, sweetener, vanilla, and salt to a blender or food processor.
I blend for about 30–60 seconds, or until the texture is completely smooth and creamy.
If the mousse seems too thick, I add a little milk or cream and blend again until it’s just right.
I transfer the mousse to a bowl and chill it for 15–20 minutes in the fridge to let the flavors meld and the texture firm up.
Before serving, I top it with melted chocolate and a sprinkle of chopped peanuts for crunch.

Servings and Timing

This recipe makes 2 servings. It takes about 5 minutes to prepare, plus 15–20 minutes of optional chilling time. In total, I can have this ready to eat in under 30 minutes.

Variations

Chocolate Peanut Butter Mousse: I add a teaspoon or two of cocoa powder for a rich chocolatey twist.
Crunchy Style: I stir in some crushed peanuts or chopped almonds after blending for a fun texture.
Extra Protein: I mix in a scoop of protein powder to boost the nutrition.
Mini Mousse Cups: I layer the mousse with crushed keto cookies or chopped nuts in small jars for a dessert-style presentation.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
I don’t recommend freezing this mousse, as the texture can become watery once thawed.
It’s great for meal prep—I divide it into jars for a grab-and-go treat throughout the week.

FAQs

What kind of cottage cheese should I use?

I always use full-fat cottage cheese because it gives the smoothest and richest result when blended.

Can I use something other than peanut butter?

Yes, I can swap in almond butter, cashew butter, or even sunflower seed butter if I need a nut-free option.

Do I have to chill the mousse before eating?

Not at all—I can eat it right away. But I find that a short chill in the fridge makes it thicker and more mousse-like.

Can I make this recipe ahead of time?

Definitely. I like to make a batch ahead and portion it out for a few days’ worth of snacks or desserts.

How do I adjust the sweetness?

I just taste it after blending and add more sweetener if I want. It’s easy to customize depending on my preference and the type of sweetener I’m using.

Conclusion

This Cottage Cheese Peanut Butter Mousse is a fast, delicious, and protein-packed option when I want something sweet but still nourishing. With simple ingredients and minimal prep, it’s one of those recipes I turn to again and again. Whether I top it with chocolate, nuts, or enjoy it plain, it always hits the spot.

Garlic Cauliflower Mushroom Skillet: Quick & Delicious Dish

June 5, 2025 by Sue Leave a Comment

This Garlic Cauliflower Mushroom Skillet is a vibrant, veggie-packed dish that brings together the earthy flavors of mushrooms and the mild nuttiness of cauliflower, all enhanced by the aromatic essence of garlic. It's a versatile recipe that's perfect for a hearty lunch or a satisfying side at dinner.

Why You’ll Love This Recipe

I love how this dish combines wholesome ingredients into a flavorful and nutritious meal. The combination of cauliflower and mushrooms provides a satisfying texture, while the garlic and herbs infuse the dish with rich flavor. It's quick to prepare, making it ideal for busy weeknights, and it's easily customizable to suit different tastes and dietary needs.

Ingredients

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

1 large head of cauliflower (approximately 2-3 pounds), cut into small florets
16 ounces (1 pound) of fresh mushrooms (such as cremini or button), sliced
1 medium onion, diced (about 1 cup)
3 cloves of garlic, minced (or more for garlic lovers!)
2 medium-sized carrots, peeled and diced (about 1 cup)
1 red bell pepper, diced
2 teaspoons of dried thyme (or 1 tablespoon fresh thyme, if available)
1 teaspoon of smoked paprika
Salt and black pepper to taste (approximately 1 teaspoon each)
½ teaspoon of red pepper flakes (optional)
3 tablespoons of olive oil (or avocado oil)
1 tablespoon of balsamic vinegar

Optional Add-ins and Variations:

1 cup of frozen green peas
½ cup of shredded parmesan or vegan cheese
Fresh herbs such as parsley or basil for garnish

Serving Suggestions:

Cooked quinoa or rice
Cooked lentils or chickpeas

Directions

Prepare the Vegetables: I start by washing and cutting the cauliflower into small florets. Then, I slice the mushrooms, dice the onion, carrots, and red bell pepper, and mince the garlic.
Heat the Skillet: I place a large skillet over medium heat and add two tablespoons of olive oil, allowing it to heat for about a minute to coat the pan evenly.
Sauté the Cauliflower: I add the cauliflower florets to the skillet, stirring gently to coat them in the oil. I cook them for about 5-7 minutes, stirring occasionally, until they become tender and slightly golden.
Add Remaining Vegetables: Next, I add the sliced mushrooms, diced onion, carrots, and red bell pepper to the skillet. I continue to cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
Add Garlic and Seasonings: I sprinkle the minced garlic over the vegetables, followed by the dried thyme, smoked paprika, salt, black pepper, and red pepper flakes if using. I stir everything together to distribute the seasonings evenly and cook for another 2-3 minutes until the garlic is fragrant.
Add Balsamic Vinegar: I drizzle the balsamic vinegar over the vegetable mixture, stirring to combine. I cook for an additional 2 minutes to allow the flavors to meld.
Optional Add-ins: If I'm adding green peas or cheese, I stir them in at this point and cook until heated through or melted.
Serve: I garnish the dish with fresh herbs like parsley or basil and serve it hot, either on its own or over a bed of cooked quinoa or rice.

Servings and Timing

This recipe serves 8 to 10 people. It takes approximately 15 minutes to prepare and 20 minutes to cook, making it a 35-minute dish from start to finish.

Variations

Protein Boost: I sometimes add cooked lentils, chickpeas, or grilled chicken to make the dish more filling.
Spice It Up: For extra heat, I include more red pepper flakes or a dash of cayenne pepper.
Cheesy Delight: Adding shredded parmesan or vegan cheese gives the dish a creamy texture and rich flavor.
Herbaceous Twist: I experiment with different herbs like rosemary or oregano to change up the flavor profile.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the desired portion in a skillet over medium heat, stirring occasionally until warmed through. Alternatively, I microwave it in a microwave-safe dish for 2-3 minutes, stirring halfway through.

FAQs

What type of mushrooms work best in this recipe?

I find that cremini or button mushrooms work well due to their firm texture and earthy flavor. However, shiitake or portobello mushrooms can also be used for a more robust taste.

Can I make this dish ahead of time?

Yes, I often prepare the vegetables ahead of time and store them in the refrigerator. When ready to cook, I follow the recipe steps, which makes the cooking process quicker.

Is this recipe suitable for a vegan diet?

Absolutely. By using olive oil instead of butter and omitting any cheese or using a vegan alternative, this dish is entirely plant-based.

How can I make this dish more protein-rich?

I like to add cooked lentils, chickpeas, or tofu to increase the protein content, making it a more substantial meal.

Can I freeze the leftovers?

Yes, I freeze the cooled dish in an airtight container for up to 2 months. When ready to eat, I thaw it in the refrigerator overnight and reheat it in a skillet or microwave.

Conclusion

This Garlic Cauliflower Mushroom Skillet is a flavorful and nutritious dish that's easy to prepare and versatile enough to suit various dietary preferences. Whether served as a main course or a side dish, it's sure to be a hit at any meal. I enjoy customizing it with different vegetables and seasonings to keep things exciting. Give it a try, and I hope you find it as delightful as I do!

Outback Steakhouse Bread Recipe

June 5, 2025 by Sue Leave a Comment

I’ve always been a fan of the warm, sweet brown bread served at Outback Steakhouse. Its soft texture and rich flavor make it a perfect start to any meal. Recreating this bread at home brings that comforting experience right to my kitchen.

Why I Love This Recipe

I love this recipe because it captures the essence of the original Outback Steakhouse bread. The combination of honey and molasses gives it a delightful sweetness, while the cocoa powder adds depth to its flavor. It's a joy to bake and even more delightful to share with family and friends.

Ingredients

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

Warm water
Active dry yeast
Honey
Molasses
Vegetable oil
Whole wheat flour
Bread flour
Unsweetened cocoa powder
Salt
Cornmeal (for dusting)

Directions

In a large mixing bowl, I combine warm water, honey, molasses, and vegetable oil.
I sprinkle the active dry yeast over the mixture and let it sit until it becomes foamy.
In a separate bowl, I mix whole wheat flour, bread flour, unsweetened cocoa powder, and salt.
I gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
I knead the dough on a floured surface until it becomes smooth and elastic.
Placing the dough in a greased bowl, I cover it and let it rise until it doubles in size.
After the first rise, I punch down the dough and divide it into equal portions.
I shape each portion into a loaf and place them on a cornmeal-dusted baking sheet.
Covering the loaves, I let them rise again until they are puffy.
I bake the loaves in a preheated oven until they are cooked through and have a hollow sound when tapped.
Once baked, I let the bread cool on a wire rack before slicing and serving.

Servings and Timing

This recipe yields about 4 small loaves. The preparation time is approximately 15 minutes, with a total rise time of about 1 hour and 30 minutes. Baking takes around 30 to 35 minutes, so the total time from start to finish is roughly 2 hours and 15 minutes.

Variations

I sometimes like to add a sprinkle of rolled oats on top of the loaves before baking for added texture. For a richer flavor, I might use dark cocoa powder. If I want a slightly different sweetness, substituting maple syrup for honey works well too.

Storage/Reheating

To store the bread, I wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, I freeze the loaves, ensuring they are well-wrapped to prevent freezer burn. When ready to enjoy, I thaw the bread at room temperature and warm it in the oven at 300°F for about 10 minutes.

FAQs

How do I know when the bread is fully baked?

I check if the bread sounds hollow when tapped on the bottom. Additionally, the crust should be firm and slightly browned.

Can I use all-purpose flour instead of bread flour?

Yes, I can substitute all-purpose flour for bread flour, but the texture might be slightly less chewy.

What if I don't have molasses?

If I don't have molasses, I can use an equal amount of dark corn syrup or maple syrup, though the flavor will differ slightly.

Can I make this bread in a bread machine?

Yes, I can prepare the dough in a bread machine using the dough setting, then shape and bake the loaves in the oven.

How can I make the crust softer?

To achieve a softer crust, I brush the loaves with melted butter immediately after baking and cover them with a clean towel as they cool.

Conclusion

Baking this Outback Steakhouse bread at home brings a touch of restaurant comfort to my table. Its sweet, rich flavor and soft texture make it a favorite in my household. I enjoy serving it warm with a pat of butter, savoring each bite.

Baked Feta Eggs Recipe

June 4, 2025 by Sue Leave a Comment

These Mediterranean-inspired baked feta eggs combine creamy feta, juicy tomatoes, fresh spinach, and aromatic spices for a hearty and flavorful breakfast or brunch. I like to make them in individual ramekins or a single dish for a comforting and satisfying meal.

Why You’ll Love This Recipe

I love how this dish brings together bold, vibrant flavors in a simple and cozy way. The creamy feta melts into the roasted vegetables, and the eggs bake to perfection right on top. It’s a perfect option for a weekend brunch or even a quick breakfast-for-dinner. Plus, the one-dish prep makes cleanup easy.

Ingredients

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

2 cups cherry or grape tomatoes
1 red bell pepper, diced
½ small red onion, diced
3 cloves garlic, minced
8 ounces feta cheese
4 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 cup chopped baby spinach
4 large eggs
Optional toppings: chopped fresh basil or fresh chives

Directions

I preheat the oven to 400°F (200°C).
If using ramekins (about 10-ounce size), I divide the tomatoes, bell pepper, onion, garlic, and feta evenly among four. I drizzle 1 tablespoon of olive oil over each.
If using a baking dish (8x8 or 9x11 inches), I place all those ingredients directly in the dish and pour in all the olive oil.
In a small bowl, I mix the oregano, salt, thyme, pepper, and red pepper flakes.
I sprinkle the spice mix over everything.
I bake for 25 minutes until the vegetables are softened and the feta is golden.
After removing from the oven, I stir everything together and mix in the spinach.
I make wells in the mixture and crack in the eggs.
I bake for another 10 minutes, until the egg whites are just set.
I top it all with fresh basil or chives and serve warm with bread or toast.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Cheese Swap: When I don’t have feta, I use goat cheese or even Boursin.
Onion Options: I’ve made this with sliced green onions or shallots instead of red onion, and it’s just as tasty.
Veggie Mix: Zucchini, sweet peppers, or leeks also work great if I want to mix it up.

Storage/Reheating

Storage: I keep any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat them in a 350°F oven for about 10 minutes or until warmed through.

FAQs

Can I use crumbled feta instead of a block?

Yes, I’ve used crumbled feta many times. It works just as well and blends beautifully into the dish.

How do I know when the eggs are perfectly baked?

I look for the whites to be set and the yolks still slightly soft. That usually takes about 10 minutes after adding the eggs.

Can I make this dish ahead of time?

I like to prep the veggies and feta mix ahead of time, store it in the fridge, then add the eggs and bake just before serving.

What’s the best bread to serve with it?

I love a crusty sourdough or warm pita bread to scoop up all the delicious sauce and cheese.

Can I double this recipe?

Absolutely. I double the ingredients and use a larger baking dish. It’s perfect for serving a crowd.

Conclusion

This baked feta eggs recipe is a warm, comforting dish packed with flavor and perfect for any time of day. I love how easy it is to pull together with just a few fresh ingredients. Whether I'm making it for brunch with friends or a cozy solo breakfast, it always hits the spot.

Fully Loaded Burger Bowl with “Special Sauce”

June 4, 2025 by Sue Leave a Comment

I love transforming the classic burger into a bowl—no bun, no mess, just pure flavor. This fully loaded burger bowl is layered with seasoned ground beef, creamy guacamole, and a tangy “special sauce,” all atop a bed of fresh romaine lettuce. It's a satisfying, low-carb meal that fits perfectly into Whole30, paleo, and keto lifestyles.

Why You’ll Love This Recipe

I find this burger bowl to be a game-changer for quick, wholesome meals. It captures all the flavors of a traditional burger without the heaviness of a bun. The combination of juicy beef, crunchy pickles, and creamy sauce delivers a mouthwatering experience in every bite. Plus, it's easy to customize with my favorite toppings and ideal for meal prep.

Ingredients

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

For the Burgers

1 pound lean ground beef
4 teaspoons garlic powder
½ teaspoon salt (adjust to taste)
1 teaspoon avocado oil or melted refined coconut oil

For the Special Sauce

½ cup mayonnaise
2 tablespoons ketchup
2 teaspoons pure maple syrup or 1 tablespoon coconut aminos (for Whole30)
1 tablespoon dill pickle relish
2 teaspoons dried minced onion
Pinch of crushed red pepper flakes (adjust to taste)
Pinch of salt (adjust to taste)

For the Quick Guacamole

2 medium avocados, pitted and peeled
½ tablespoon fresh lemon juice (juice from approximately half a lemon)
½ teaspoon salt (adjust to taste)

For the Bowls

4 cups chopped romaine lettuce
½ cup diced red onion
½ cup sliced dill pickles
1 cup halved cherry tomatoes

Directions

Prepare the Special Sauce: In a small bowl, I whisk together mayonnaise, ketchup, maple syrup or coconut aminos, dill pickle relish, dried minced onion, crushed red pepper flakes, and salt until smooth. I set it aside to let the flavors meld.
Make the Guacamole: In another bowl, I mash the avocados with lemon juice and salt until creamy. I cover and refrigerate it until ready to use.
Cook the Ground Beef: I heat avocado oil in a large skillet over medium heat. I add the ground beef, garlic powder, and salt, cooking until the beef is browned and crumbled. I drain any excess fat.
Assemble the Bowls: I divide the chopped romaine lettuce among four bowls. I top each with cooked ground beef, red onion, dill pickles, cherry tomatoes, a dollop of guacamole, and a generous drizzle of special sauce.

Servings and Timing

This recipe serves 4 and takes approximately 35 minutes to prepare: 20 minutes for prep and 15 minutes for cooking.

Variations

Protein Swap: Sometimes, I use ground turkey or chicken instead of beef for a lighter option.
Cheese Addition: For a non-Whole30 version, I sprinkle shredded cheddar cheese on top.
Spicy Kick: I add sliced jalapeños or a dash of hot sauce for extra heat.
Vegetarian Version: I substitute the meat with plant-based crumbles.

Storage/Reheating

I store the components separately in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the ground beef in a skillet or microwave, then assemble the bowls with fresh toppings when ready to serve.

FAQs

How can I make this recipe Whole30 compliant?

I ensure all ingredients are Whole30 approved: use compliant mayonnaise and ketchup, and replace maple syrup with coconut aminos in the special sauce.

Can I prepare this meal ahead of time?

Yes, I cook the beef in advance and store it separately. When ready to eat, I reheat the beef and assemble the bowls with fresh veggies and sauce.

What other toppings can I add?

I like to include sliced avocado, sautéed mushrooms, or a fried egg for added flavor and texture.

Is there a dairy-free alternative to the special sauce?

Absolutely. I use a dairy-free mayonnaise to keep the sauce compliant with dairy-free diets.

Can I use a different type of lettuce?

Yes, I sometimes use mixed greens, spinach, or iceberg lettuce based on preference or availability.

Conclusion

This fully loaded burger bowl is a delicious, customizable meal that satisfies my burger cravings without the bun. It's perfect for those following Whole30, paleo, or low-carb diets, and it's easy to adapt to various dietary needs. I enjoy the combination of savory beef, fresh veggies, and creamy sauce—all in one bowl.

Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine

June 4, 2025 by Sue Leave a Comment

I find this Mediterranean Lemon Chicken Soup to be a delightful blend of comfort and brightness. The combination of tender chicken, zesty lemon, and a silky egg-lemon emulsion creates a dish that's both hearty and refreshing. It's my go-to when I crave something soothing yet invigorating.

Why You’ll Love This Recipe

I appreciate how the lemon juice adds a vibrant tang, elevating the flavors without overpowering them.
The egg-lemon mixture provides a creamy texture without the need for dairy, making it feel indulgent yet light.
Using pre-cooked chicken and simple ingredients, I can have this soup ready in under 30 minutes.
I enjoy customizing it with additions like orzo, fresh herbs, or a handful of spinach to suit my mood.

Ingredients

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

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
6 cups chicken broth
½ cup uncooked rice (or orzo pasta)
2 cups cooked shredded chicken
2 large eggs
Juice of 2 lemons (about ½ cup)
Salt and pepper to taste
Fresh dill, chopped (for garnish)
Lemon wedges (for serving)

Directions

I start by heating olive oil in a large pot over medium heat. I add the diced onion and cook for about 5 minutes until softened. Then, I add the minced garlic and sauté for another 1-2 minutes until fragrant.
I pour in the chicken broth and bring it to a boil. Adding the rice, I reduce the heat to a simmer and cook for 10-12 minutes until the rice is tender.
While the rice cooks, I whisk the eggs in a medium bowl until frothy, then slowly add the lemon juice, whisking continuously.
To temper the egg-lemon mixture, I gradually ladle 1-2 cups of hot broth into it, whisking constantly. Once tempered, I slowly pour the mixture back into the pot, stirring as I go.
I add the cooked shredded chicken to the pot, season with salt and pepper, and heat gently for a few more minutes without boiling.
Serving the soup hot, I garnish it with fresh dill and provide lemon wedges on the side.

Servings and Timing

This recipe yields approximately 4 servings. It takes about 10 minutes to prepare and 20 minutes to cook, totaling 30 minutes from start to finish.

Variations

I sometimes substitute rice with orzo pasta for a different texture.
Adding a handful of fresh spinach or kale towards the end of cooking introduces extra nutrients and color.
For a heartier version, I include finely chopped carrots and celery when sautéing the onions.
If I prefer a spicier kick, I add a pinch of red pepper flakes during the sautéing step.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the soup gently over medium heat, stirring occasionally, and avoid bringing it to a boil to prevent curdling the egg-lemon mixture.

FAQs

How can I prevent the eggs from curdling in the soup?

I make sure to temper the egg-lemon mixture by slowly adding hot broth to it while whisking continuously before incorporating it back into the soup.

Can I use rotisserie chicken for this recipe?

Absolutely, I often use rotisserie chicken to save time, shredding it into bite-sized pieces before adding it to the soup.

Is it possible to make this soup vegetarian?

Yes, I substitute the chicken broth with vegetable broth and omit the chicken, perhaps adding more vegetables or a plant-based protein for substance.

Can I freeze this soup?

I don't recommend freezing this soup as the egg-lemon mixture may separate upon thawing, affecting the texture.

What herbs can I use besides dill?

I sometimes use fresh parsley or thyme as alternatives to dill, depending on my preference and availability.

Conclusion

This Mediterranean Lemon Chicken Soup is a harmonious blend of comfort and zest. I love how it brings together simple ingredients to create a dish that's both nourishing and invigorating. Whether I'm seeking solace on a chilly day or a light yet satisfying meal, this soup never fails to delight.

Cheeseburger Bowls

June 4, 2025 by Sue Leave a Comment

These Cheeseburger Bowls capture everything I love about a classic cheeseburger—juicy ground beef, crisp lettuce, tangy pickles, sharp cheddar, and a creamy, smoky burger sauce—all served in a bowl instead of a bun. They’re hearty, customizable, and come together in just minutes.

Why You’ll Love This Recipe

I like how these bowls are quick to prepare, low in carbs, and easy to adjust to whatever ingredients I have on hand. They’re perfect for busy weeknights when I still want something satisfying and packed with flavor. Whether I’m craving a cheeseburger or looking for a balanced lunch option, this recipe delivers without the heaviness of bread.

Ingredients

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

1 lb ground beef
1 cup cherry tomatoes, halved
1 cup shredded cheddar cheese
½ cup pickled red onions (or raw red onions)
½ cup sliced pickles
2 tablespoon relish
¼ cup pickled jalapeño slices
4 cups shredded lettuce
½ cup burger sauce (see below)

Burger Sauce:

½ cup mayonnaise
2 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon pickle relish
2 teaspoon smoked paprika
Salt and pepper, to taste

Directions

Make the Burger Sauce:
I stir together mayonnaise, ketchup, mustard, pickle relish, smoked paprika, salt, and pepper in a small bowl and set it aside.
Cook the Ground Beef:
In a skillet over medium heat, I cook the ground beef with a bit of salt and pepper until it’s nicely browned and no longer pink, breaking it up as it cooks, for about 7–10 minutes. I drain any extra fat before using.
Assemble the Bowls:
I start each bowl with a generous layer of shredded lettuce, then top with a portion of ground beef, halved cherry tomatoes, red onions, cheddar cheese, pickles, relish, and jalapeños. I finish it off with a drizzle of the burger sauce.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Protein Options: I sometimes use ground turkey or plant-based ground as an alternative to beef.
Cheese Choices: Pepper jack or a shredded Mexican cheese blend gives a different flavor.
Vegetarian Twist: I swap the beef with sautéed mushrooms or a veggie crumble.
Sauce Switch: A chipotle mayo or ranch dressing can offer a fresh spin.

Storage/Reheating

I like to store the ingredients separately to keep everything fresh. The ground beef and sauce go into airtight containers in the fridge.

Ground Beef: Keeps for up to 3 days. I reheat it in a skillet or microwave.
Burger Sauce: Lasts up to 5 days chilled.
Veggies: Best used within 2 days for freshness.

When I’m ready to eat, I just reassemble the bowl quickly with the cold and hot components.

FAQs

Can I prep these bowls ahead of time?

Yes, I often prep everything in advance and store it separately. That way, assembly is quick and easy when I need a meal fast.

What else can I use if I don’t have pickled onions?

I substitute with thinly sliced raw red onions or quick-pickle them myself in vinegar and a pinch of sugar.

Is there a dairy-free option?

Sure—I skip the cheese or use a dairy-free shredded cheese. The rest of the ingredients are naturally dairy-free.

How can I adjust the heat level?

To spice it up, I add more jalapeños or mix hot sauce into the burger sauce. For a milder version, I simply leave out the jalapeños.

What’s a good low-carb alternative to relish?

I sometimes chop up sugar-free pickles finely to replace relish if I want to cut down on sugar and carbs.

Conclusion

I find these Cheeseburger Bowls to be a fantastic way to enjoy the bold flavors of a cheeseburger in a lighter, fresher format. They’re quick, endlessly customizable, and always satisfying. Whether I’m looking to cut carbs or just shake up my dinner routine, this recipe hits the spot every time.

Air Fryer Corn Ribs: Sweet, Buttery, and Irresistibly Crispy

June 4, 2025 by Sue Leave a Comment

Air fryer corn ribs are a fun and flavorful twist on traditional corn on the cob. By slicing fresh corn into quarters and seasoning them with butter and spices, I create a snack that's crispy on the edges and tender in the middle. As they cook, the pieces curl into rib-like shapes, making them perfect for dipping into my favorite sauces. This dish is a delightful way to enjoy corn in a new and exciting form.

Why I Love This Recipe

I love this recipe because it transforms a simple ear of corn into a visually appealing and tasty treat. The air fryer gives the corn a delightful crunch without the need for deep frying, making it a healthier option. It's quick to prepare, fun to eat, and always a hit at gatherings. Plus, the versatility in seasoning means I can tailor it to suit any palate.

Ingredients

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

fresh corn on the cob
softened butter (or olive oil)
paprika
garlic powder
salt (optional)
fresh herbs like parsley or basil for garnish (optional)

Directions

Remove the husks and silks from the corn. Cut off the ends of each ear. I microwave the ears for 2 minutes to make them easier to cut, then let them cool for about 5 minutes.
Place the corn on a stable surface. Stand it upright and carefully slice it in half lengthwise using a sharp knife. Then, slice each half again to create quarters.
Brush each corn rib with softened butter. Sprinkle with paprika, garlic powder, and salt if desired.
Place the seasoned corn ribs in a single layer in the air fryer basket. Cook at 400°F (200°C) for 10-12 minutes, flipping them halfway through. They should be lightly charred and curled when done.
Garnish with fresh herbs if using. Serve immediately with dipping sauces.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-22 minutes

Variations

Spicy Kick: I like to add a pinch of cayenne pepper or chili powder to the seasoning mix when I want more heat.
Cheesy Delight: After air frying, I sometimes sprinkle grated Parmesan cheese over the hot corn ribs.
Herb Infusion: I mix dried herbs like thyme or oregano into the butter for a more aromatic flavor.

Storage/Reheating

Storage: I store leftover corn ribs in an airtight container in the refrigerator for up to 2 days.
Reheating: To reheat, I put them back in the air fryer at 350°F (175°C) for about 3 minutes. They can also be microwaved for about 15 seconds, but they lose some of their crispiness.

FAQs

How do I safely cut the corn into quarters?

Cutting corn can be tricky because it's so firm. I microwave the ears for a couple of minutes first to soften them slightly. Once cooled, I use a very sharp knife and cut on a secure surface.

Can I use frozen corn for this recipe?

I prefer fresh corn because it slices cleaner and has a better texture. Frozen corn might not hold its shape or curl properly when air fried.

What dipping sauces go well with corn ribs?

I love serving them with sauces like garlic aioli, ranch, spicy mayo, or even just melted butter with a little salt.

Can I prep these ahead of time?

Yes, I often cut and season the corn ribs in advance and keep them in the fridge. When it's time to serve, I just pop them in the air fryer.

What if I don’t have an air fryer?

I can make these in the oven. I bake them at 425°F (220°C) for about 15-20 minutes, flipping halfway through, until they curl and get crispy edges.

Conclusion

Air fryer corn ribs are a fun and delicious way to switch up how I serve corn. They're quick, customizable, and always a crowd-pleaser. Whether I want a snack, a side, or a conversation-starting appetizer, this recipe never lets me down.

Air Fryer Corn Ribs: Sweet, Buttery, and Irresistibly Crispy

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-22 minutes
Yield: 4 servings
Category: Snack
Method: Air Fryer
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Air fryer corn ribs are a crispy, buttery, and fun twist on corn on the cob, where fresh corn quarters curl into rib-like shapes as they cook, perfect for dipping and snacking.

Ingredients

4 ears fresh corn on the cob
2 tablespoons softened butter or olive oil
1 teaspoon paprika
½ teaspoon garlic powder
Salt to taste (optional)
Fresh herbs like parsley or basil for garnish (optional)

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Instructions

Remove the husks and silks from the corn. Cut off the ends. Microwave the ears for 2 minutes and let them cool for about 5 minutes.
Stand each corn ear upright on a stable surface and slice it in half lengthwise. Then slice each half again to make quarters.
Brush each rib with butter or oil. Sprinkle with paprika, garlic powder, and salt if using.
Place corn ribs in a single layer in the air fryer basket. Cook at 400°F (200°C) for 10-12 minutes, flipping halfway through, until lightly charred and curled.
Garnish with fresh herbs if desired. Serve immediately with dipping sauces.

Notes

Use a sharp knife and stable surface to safely cut the corn.
Microwaving helps soften the corn for easier slicing.
Customize seasoning to your preference.
Serve with a variety of dips for added flavor.

Nutrition

Serving Size: 1 ear of corn
Calories: 120
Sugar: 5g
Sodium: 70mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 2g
Cholesterol: 5mg

Honey Garlic Steak Bites

June 4, 2025 by Sue Leave a Comment

Honey Garlic Steak Bites are tender, juicy pieces of beef seared to perfection and coated in a sweet and savory honey garlic glaze. This quick and easy dish is perfect for weeknight dinners or as a crowd-pleasing appetizer.

Why I Love This Recipe

I love how this recipe combines the rich flavor of steak with the sweetness of honey and the pungency of garlic. It's a simple yet flavorful dish that comes together in no time, making it ideal for busy evenings.

Ingredients

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

1.5 lbs sirloin steak, fat trimmed, diced into cubes just under 1-inch
⅓ cup low-sodium soy sauce
3 tablespoons honey
3 garlic cloves, minced (1 tablespoon)
2 tablespoons olive oil or vegetable oil
Green onions or sesame seeds, for garnish (optional)

Directions

I place the steak pieces in a gallon-size resealable bag.
In a mixing bowl, I whisk together soy sauce, honey, and garlic. I pour this mixture over the steak, seal the bag while pressing out excess air, then rub the marinade over the beef.
I transfer the bag to the refrigerator and let it marinate for 1–2 hours.
I heat 1 tablespoon of oil in a heavy non-stick skillet over medium-high heat.
Working in batches, I remove half the steak from the marinade and transfer it to the skillet. I let it sear until golden brown, about 1 minute, then rotate to the opposite side.
I continue to cook to the desired doneness, about 1 minute longer (internal safe temperature is 145°F).
I transfer the cooked steak to a plate and repeat with the remaining steak.
I serve the steak bites warm, garnished with green onions or sesame seeds if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 2 minutes
Marinating Time: 1 hour
Total Time: 1 hour 12 minutes

Variations

Spicy Kick: I add a pinch of red pepper flakes or a dash of sriracha to the marinade for some heat.
Herb Infusion: I incorporate fresh herbs like rosemary or thyme into the marinade for added depth.
Alternative Proteins: I substitute the steak with chicken or tofu for a different take on the dish.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the steak bites in a skillet over medium heat until heated through. I avoid microwaving to maintain the texture of the meat.

FAQs

How can I ensure the steak bites are tender?

I make sure to use a tender cut of steak like sirloin and avoid overcooking. Marinating the meat also helps to tenderize it.

Can I prepare this dish ahead of time?

Yes, I often marinate the steak the night before and cook it when ready to serve.

What sides pair well with honey garlic steak bites?

I like to serve them with steamed rice, roasted vegetables, or a fresh salad.

Can I use a different type of oil?

Absolutely, I sometimes use vegetable oil or sesame oil for a different flavor profile.

Is it necessary to marinate the steak?

While marinating enhances the flavor, if I'm short on time, I can skip it, but the taste might not be as rich.

Conclusion

Honey Garlic Steak Bites are a delightful combination of sweet and savory flavors that are sure to please any palate. Quick to prepare and versatile, this dish is a fantastic addition to any meal rotation.

Honey Garlic Steak Bites

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Author: Sue
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 1 hour 12 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-Seared
Cuisine: American
Diet: Low Lactose

Print Recipe

Description

Honey Garlic Steak Bites are tender, juicy beef cubes seared and glazed in a sweet and savory honey garlic sauce. Perfect as a quick dinner or party appetizer.

Ingredients

1.5 lbs sirloin steak, fat trimmed, diced into cubes just under 1-inch
⅓ cup low-sodium soy sauce
3 tablespoons honey
3 garlic cloves, minced (1 tablespoon)
2 tablespoons olive oil or vegetable oil
Green onions or sesame seeds, for garnish (optional)

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Instructions

Place the steak pieces in a gallon-size resealable bag.
In a mixing bowl, whisk together soy sauce, honey, and garlic. Pour this mixture over the steak, seal the bag while pressing out excess air, and rub the marinade over the beef.
Transfer the bag to the refrigerator and let it marinate for 1–2 hours.
Heat 1 tablespoon of oil in a heavy non-stick skillet over medium-high heat.
Working in batches, remove half the steak from the marinade and transfer it to the skillet. Sear until golden brown, about 1 minute, then rotate to the opposite side.
Continue to cook to the desired doneness, about 1 minute longer (internal safe temperature is 145°F).
Transfer the cooked steak to a plate and repeat with the remaining steak.
Serve the steak bites warm, garnished with green onions or sesame seeds if desired.

Notes

Add red pepper flakes or sriracha for a spicy kick.
Use fresh herbs like rosemary or thyme in the marinade for extra flavor.
Substitute chicken or tofu for steak for a different variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat to maintain texture.

Nutrition

Serving Size: ¼ of recipe
Calories: 310
Sugar: 9g
Sodium: 710mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 32g
Cholesterol: 90mg

Pepper Steak with Bell Peppers and Onion

June 4, 2025 by Sue Leave a Comment

Pepper steak with bell peppers and onion is a savory stir-fry that brings together tender slices of marinated beef, vibrant bell peppers, and aromatic onions in a rich, umami-packed sauce. This dish is a delightful fusion of flavors and textures, perfect for a quick weeknight dinner or a special weekend meal.

Why You’ll Love This Recipe

I love how this recipe combines simplicity with bold flavors. The marinated beef becomes incredibly tender, while the bell peppers and onions add a sweet crunch that complements the savory sauce. It's a versatile dish that pairs well with rice or noodles, making it a go-to in my kitchen.

Ingredients

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

1 pound beef steak (such as sirloin, flank, or ribeye), thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1 teaspoon ginger, grated
¼ cup beef broth or water
Salt and pepper to taste

Directions

In a bowl, I combine the soy sauce, oyster sauce, and cornstarch. Then, I add the thinly sliced beef and toss to coat. I let it marinate for at least 15 minutes.
I heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. I add the beef slices in a single layer, working in batches if necessary, and sear for 1–2 minutes on each side until browned. I remove the beef from the skillet and set it aside.
In the same skillet, I add the remaining tablespoon of oil. I add the bell peppers and onion, sautéing for 3–4 minutes until they are tender but still crisp.
I add the garlic and ginger to the skillet, sautéing for another minute until fragrant.
I return the beef to the skillet. I add the beef broth or water, stirring to combine all the ingredients. I cook for another 2–3 minutes, allowing the sauce to thicken slightly.
I season with salt and pepper to taste. I serve the dish hot with rice or noodles.

Servings and Timing

This recipe serves 4 people and takes approximately 30 minutes to prepare and cook, making it an ideal choice for a quick and satisfying meal.

Variations

Spicy Kick: I sometimes add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy twist.
Vegetarian Option: For a meatless version, I substitute the beef with firm tofu or seitan, adjusting the cooking time accordingly.
Additional Vegetables: I like to include sliced mushrooms or snap peas for added texture and flavor.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the dish gently on the stovetop over medium heat or in the microwave until heated through.

FAQs

How do I ensure the beef is tender?

I make sure to slice the beef thinly against the grain and marinate it for at least 15 minutes. This helps break down the muscle fibers, resulting in tender meat.

Can I use other cuts of beef?

Yes, I can use cuts like flank steak, sirloin, or ribeye. The key is to slice them thinly and against the grain for the best texture.

What can I serve with pepper steak?

I typically serve it over steamed rice or noodles. It also pairs well with quinoa or cauliflower rice for a low-carb option.

Can I make this dish ahead of time?

Yes, I can prepare the ingredients ahead of time and store them separately. When ready to eat, I quickly cook everything together for a fresh meal.

Is it necessary to use oyster sauce?

While oyster sauce adds depth to the flavor, I can substitute it with hoisin sauce or a combination of soy sauce and a bit of sugar if needed.

Conclusion

Pepper steak with bell peppers and onion is a flavorful and versatile dish that I enjoy making for its simplicity and delicious taste. Whether I'm cooking for family or friends, it's always a hit and a staple in my meal rotation.

Skirt Steak Rice Bowls with Chimichurri Sauce

June 4, 2025 by Sue Leave a Comment

I love how this dish brings together juicy, pan-seared skirt steak, fluffy white rice, and a vibrant cilantro chimichurri sauce. The quick-pickled red onions and optional grilled vegetables add layers of flavor and texture, making each bite a delightful experience. It's a simple yet impressive meal that I can whip up in about 40 minutes.

Why I Love This Recipe

This recipe is a staple in my kitchen for several reasons. First, it's incredibly flavorful—the combination of the savory steak, tangy chimichurri, and pickled onions is irresistible. Second, it's quick and easy to prepare, making it perfect for busy weeknights. Lastly, it's versatile; I can customize it with different vegetables or grains based on what I have on hand.

Ingredients

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

For the steak:

1½–2 lbs skirt steak (or your preferred cut of steak)
1½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoon neutral oil (such as grapeseed, canola, or avocado oil)

For serving:

1 cup cilantro chimichurri
2–3 cups cooked white rice
Optional, but recommended: fresh cilantro, flaky sea salt, pickled red onions, lime wedges

Directions

Season the steak: I start by patting the steak dry with a paper towel, then seasoning it generously with Kosher salt and black pepper on all sides. I let it sit at room temperature for at least 15 minutes before cooking.
Make the chimichurri sauce: If I haven't already, I prepare the cilantro chimichurri sauce.
Cook the steak: I heat a large cast-iron skillet over high heat for about 5 minutes, until it's very hot. I add the neutral oil, then carefully place the seasoned steak in the skillet. I cook it for 2–3 minutes per side, or until the internal temperature reaches 125–130°F for medium-rare. I remember that the temperature will continue to rise as it rests.
Rest and slice the steak: I allow the steak to rest for 5–10 minutes before slicing it thinly across the grain.
Assemble the rice bowls: I divide the cooked rice evenly between bowls, top each with sliced skirt steak, and spoon as much chimichurri sauce on top as I like. I sprinkle the steak with a pinch of flaky sea salt and add optional toppings like pickled red onions, additional cilantro, and lime wedges.

Servings and Timing

Servings: 6
Prep time: 10 minutes
Cook time: 10 minutes
Inactive time: 20 minutes
Total time: 40 minutes

Variations

I enjoy experimenting with this recipe by:

Changing the protein: Sometimes I use flank steak, hanger steak, or even grilled chicken instead of skirt steak.
Using different grains: I swap out white rice for brown rice, quinoa, or cauliflower rice for a low-carb option.
Adding vegetables: I include grilled or sautéed vegetables like zucchini, bell peppers, or corn to add more nutrition and flavor.
Trying different sauces: I occasionally replace the chimichurri with sauces like basil and lemon vinaigrette, cilantro lime crema, or spicy mayo for a different taste profile.

Storage/Reheating

To store leftovers, I keep the steak, rice, and toppings in separate airtight containers in the refrigerator for up to 3 days. When reheating, I warm the steak and rice separately to maintain their textures. I reheat the steak gently to avoid overcooking and the rice until it's hot throughout. I assemble the bowls fresh when ready to eat.

FAQs

How do I know when the steak is cooked to medium-rare?

I use a meat thermometer to check the internal temperature of the steak. For medium-rare, I look for a temperature of 125–130°F. I remember that the steak will continue to cook slightly as it rests.

Can I make the chimichurri sauce ahead of time?

Yes, I often prepare the chimichurri sauce a day in advance. It allows the flavors to meld together, and it saves me time when I'm ready to cook the steak.

What can I use if I don't have a cast-iron skillet?

If I don't have a cast-iron skillet, I use a heavy-bottomed stainless steel skillet or a grill pan. The key is to use a pan that can get very hot to achieve a good sear on the steak.

How do I make quick-pickled red onions?

I slice red onions thinly and place them in a mixture of vinegar, water, sugar, and salt. I let them sit for at least 30 minutes to pickle. They add a tangy crunch to the rice bowls.

Can I freeze the cooked steak?

Yes, I can freeze the cooked steak. I slice it, place it in a freezer-safe container, and freeze it for up to 3 months. When I'm ready to eat, I thaw it in the refrigerator and reheat it gently.

Conclusion

Skirt Steak Rice Bowls with Chimichurri Sauce are a delicious and versatile meal that I can prepare quickly. The combination of juicy steak, flavorful chimichurri, and customizable toppings makes it a favorite in my household. Whether I'm cooking for a weeknight dinner or entertaining guests, this recipe never disappoints.

Skirt Steak Rice Bowls with Chimichurri Sauce

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Dish
Method: Pan-Seared
Cuisine: Latin American
Diet: Gluten Free

Print Recipe

Description

A flavorful and versatile meal featuring juicy, pan-seared skirt steak served over fluffy white rice with vibrant cilantro chimichurri sauce and optional toppings like pickled red onions and lime wedges.

Ingredients

1½–2 lbs skirt steak
1½ tsp Kosher salt
¼ tsp freshly ground black pepper
2 Tbsp neutral oil (grapeseed, canola, or avocado oil)
1 cup cilantro chimichurri
2–3 cups cooked white rice
Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges

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Instructions

Pat the steak dry with a paper towel and season with Kosher salt and black pepper. Let sit at room temperature for 15 minutes.
Prepare the cilantro chimichurri sauce if not done already.
Heat a large cast-iron skillet over high heat for about 5 minutes. Add oil and sear steak for 2–3 minutes per side, until internal temperature reaches 125–130°F.
Remove steak from skillet and let rest for 5–10 minutes. Slice thinly against the grain.
Divide cooked rice among bowls, top with sliced steak, spoon chimichurri sauce over, and add optional toppings like pickled onions, cilantro, and lime wedges.

Notes

You can substitute skirt steak with flank or hanger steak.
Use brown rice, quinoa, or cauliflower rice as alternatives.
Store components separately for up to 3 days for best results.
Reheat steak gently to avoid overcooking.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 1g
Sodium: 550mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 30g
Cholesterol: 85mg

Korean BBQ Steak Rice Bowls with Spicy Cream Sauce

June 4, 2025 by Sue Leave a Comment

I love how these Korean BBQ Steak Rice Bowls with Spicy Cream Sauce bring together tender marinated steak, fluffy rice, and a creamy, spicy drizzle. It’s a satisfying fusion that hits all the right notes—savory, spicy, and a little sweet.

Why You’ll Love This Recipe

I get bold, exciting flavors in every bite, thanks to the Korean-inspired marinade and spicy sauce.
It comes together in about 30 minutes, which is perfect when I want something delicious without the wait.
I can easily switch up the protein or grains to match what I have on hand.
It’s great for meal prep—I just store everything separately and assemble when ready.
I enjoy a well-balanced meal with protein, carbs, and veggies all in one bowl.

Ingredients

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

For the Steak Marinade:

1 lb flank steak or sirloin, thinly sliced
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon gochujang (Korean chili paste)
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon rice vinegar
¼ teaspoon black pepper
1 teaspoon honey (optional)

For the Rice:

2 cups jasmine rice
4 cups water
Pinch of salt

For the Spicy Cream Sauce:

½ cup mayonnaise
1 tablespoon Sriracha (adjust to taste)
1 teaspoon lime juice
½ teaspoon honey
Pinch of salt

Toppings and Garnishes:

2 green onions, sliced
Sesame seeds
Kimchi (optional)
Pickled radishes or cucumbers

Directions

Marinate the Steak
I mix soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, rice vinegar, black pepper, and honey in a bowl. Then I add the steak and coat it well. I let it marinate for at least 30 minutes in the fridge.
Cook the Rice
I rinse the rice until the water runs clear. Then I cook it with water and a pinch of salt—bringing it to a boil, then simmering covered until the liquid is absorbed.
Make the Spicy Cream Sauce
I stir together mayonnaise, Sriracha, lime juice, honey, and a little salt until it’s smooth and creamy.
Cook the Steak
I heat a pan over medium-high heat and cook the marinated steak slices for about 3-4 minutes per side. After resting, I slice it thinly across the grain.
Assemble the Bowls
I scoop rice into each bowl, layer on the steak, drizzle the spicy cream sauce, and finish with green onions, sesame seeds, and any extra toppings I like.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I sometimes swap the steak for chicken, tofu, or shrimp.
I like using brown rice, quinoa, or cauliflower rice instead of jasmine.
Adding sautéed mushrooms, shredded carrots, or cucumbers gives it more color and crunch.
When I want a twist, I replace the spicy cream sauce with a tangy sesame dressing.

Storage/Reheating

I store the rice, steak, and sauce in separate containers in the fridge for up to 3 days.
When I’m ready to eat, I reheat the rice and steak in the microwave or stovetop and then add the sauce and toppings.
I don’t recommend freezing this one—the steak and sauce texture change too much.

FAQs

Can I make this recipe gluten-free?

Yes, I just use tamari or gluten-free soy sauce and double-check the gochujang is gluten-free too.

What can I use instead of gochujang?

If I don’t have gochujang, I mix a bit of miso paste with chili flakes or use a spicy chili garlic sauce for a different kick.

How do I make it less spicy?

I reduce the Sriracha and gochujang amounts, and sometimes I skip the spicy sauce altogether and go for a mild mayo-lime blend.

Is this good for meal prep?

Definitely. I prep the rice, steak, and sauce in advance and just assemble everything when I’m ready to eat.

What toppings work well with these bowls?

I like avocado slices, shredded lettuce, fried eggs, or even crushed seaweed snacks to change things up.

Conclusion

These Korean BBQ Steak Rice Bowls with Spicy Cream Sauce are a regular in my kitchen because they’re quick, flavorful, and adaptable. Whether I’m cooking for one or prepping lunches for the week, I know I’m going to end up with a bowl that’s both satisfying and packed with flavor.

Greek Chicken with Lemon and Feta

June 4, 2025 by Sue Leave a Comment

This Greek Chicken with Lemon and Feta is a vibrant, Mediterranean-inspired dish that brings together juicy chicken, zesty lemon, and creamy feta cheese. It's a simple yet flavorful recipe that's perfect for a weeknight dinner or a special occasion.

Why I Love This Recipe

I love how this recipe combines the tanginess of lemon with the richness of feta, creating a harmonious blend of flavors. The chicken turns out tender and juicy, absorbing all the delightful seasonings. It's a fuss-free meal that doesn't compromise on taste.

Ingredients

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

Chicken thighs or breasts
Fresh lemon juice
Garlic cloves
Olive oil
Dried oregano
Salt and pepper
Crumbled feta cheese
Fresh parsley for garnish

Directions

I start by marinating the chicken in a mixture of lemon juice, minced garlic, olive oil, oregano, salt, and pepper. I let it sit for at least 30 minutes to absorb the flavors.
I preheat the oven to 400°F (200°C).
I place the marinated chicken in a baking dish and bake for about 25-30 minutes, or until the chicken is cooked through and golden brown.
Once done, I sprinkle crumbled feta cheese over the top and garnish with fresh parsley before serving.

Servings and Timing

This recipe serves 4 people and takes approximately 45 minutes from start to finish, including marinating time.

Variations

I sometimes add sliced olives or sun-dried tomatoes for extra flavor.
For a spicier kick, I include a pinch of red pepper flakes in the marinade.
I occasionally substitute chicken with tofu for a vegetarian version.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken in a baking dish, cover with foil, and warm in a 350°F (175°C) oven until heated through.

FAQs

How can I ensure the chicken stays moist?

I make sure not to overcook the chicken and always let it rest for a few minutes after baking to retain its juices.

Can I use chicken breasts instead of thighs?

Yes, I can use chicken breasts, but I keep an eye on the cooking time as they can dry out faster than thighs.

What sides pair well with this dish?

I often serve it with roasted vegetables, a fresh Greek salad, or warm pita bread.

Can I prepare this dish ahead of time?

Absolutely, I marinate the chicken the night before and store it in the refrigerator until I'm ready to bake it.

Is it possible to grill the chicken instead of baking?

Yes, I grill the marinated chicken over medium heat until it's cooked through, which adds a nice smoky flavor.

Conclusion

This Greek Chicken with Lemon and Feta is a delightful dish that's both easy to prepare and full of flavor. I enjoy making it for family dinners and gatherings, knowing it will be a hit every time.

Greek Chicken with Lemon and Feta

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Author: Sue
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Greek

Print Recipe

Description

A vibrant Mediterranean-inspired dish featuring juicy chicken marinated in lemon and garlic, baked to perfection, and topped with creamy feta and fresh parsley. Ideal for a flavorful weeknight dinner or special occasion.

Ingredients

4 chicken thighs or breasts
¼ cup fresh lemon juice
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
½ cup crumbled feta cheese
2 tablespoons fresh parsley, chopped

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Instructions

Marinate the chicken in lemon juice, minced garlic, olive oil, oregano, salt, and pepper. Let sit for at least 30 minutes.
Preheat oven to 400°F (200°C).
Place marinated chicken in a baking dish and bake for 25-30 minutes until cooked through and golden brown.
Sprinkle crumbled feta cheese on top and garnish with chopped parsley before serving.

Notes

Add sliced olives or sun-dried tomatoes for variation.
Include red pepper flakes in the marinade for extra spice.
Substitute chicken with tofu for a vegetarian version.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F oven, covered with foil, until heated through.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 1g
Sodium: 520mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 30g
Cholesterol: 90mg

Garlic Butter Steak Bites with Parmesan Cream Sauce

June 4, 2025 by Sue Leave a Comment

I love how this recipe brings together tender, seared steak bites with a rich, creamy Parmesan garlic sauce. It's a comforting dish that's both indulgent and easy to prepare, making it perfect for a cozy dinner at home.

Why You’ll Love This Recipe

I appreciate the simplicity of the ingredients, which come together to create a luxurious meal.
The combination of garlic, butter, and Parmesan cheese offers a depth of flavor that's hard to resist.
It's versatile; I can serve it over pasta, rice, or with crusty bread to soak up the delicious sauce.
The quick cooking time means I can enjoy a gourmet meal without spending hours in the kitchen.
It's a dish that impresses guests but is easy enough for a weeknight dinner.

Ingredients

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

1 lb (450g) sirloin steak, cut into bite-sized pieces
Salt and pepper to taste
2 tablespoon (28g) butter
5 cloves garlic, minced
½ cup (120ml) beef broth
½ cup (120ml) heavy cream
½ cup (50g) grated Parmesan cheese
Fresh parsley for garnish

Directions

I start by seasoning the steak bites with salt and pepper.
In a skillet over medium-high heat, I melt the butter and add the steak bites, searing them until browned, about 3-4 minutes. Then, I remove them and set them aside.
In the same skillet, I sauté the minced garlic until fragrant, about 30 seconds.
I deglaze the skillet with beef broth, scraping up any browned bits.
I stir in the heavy cream and Parmesan cheese, letting it simmer until the sauce thickens, about 3-5 minutes.
I return the steak bites to the skillet, coating them with the sauce.
Finally, I garnish with fresh parsley and serve warm.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Sometimes, I add a splash of white wine when deglazing the pan for an extra layer of flavor.
For a spicy kick, I sprinkle in some red pepper flakes.
I occasionally substitute the sirloin with ribeye or tenderloin for a different texture and taste.
Adding sautéed mushrooms or spinach can enhance the dish's richness and nutritional value.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the steak bites gently in a skillet over low heat, adding a splash of cream or broth to maintain the sauce's consistency.
I avoid microwaving, as it can overcook the steak and alter the sauce's texture.

FAQs

What cut of steak works best for this recipe?

I prefer using sirloin steak for its balance of tenderness and flavor, but ribeye or tenderloin are also excellent choices.

Can I make this dish ahead of time?

Yes, I can prepare the sauce ahead and store it separately. When ready to serve, I cook the steak bites fresh and combine them with the reheated sauce.

Is there a dairy-free alternative for the sauce?

I can substitute the butter with a plant-based alternative and use coconut cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese for a similar flavor profile.

What sides pair well with this dish?

I often serve it over pasta, mashed potatoes, or with crusty bread. A side of steamed vegetables or a fresh salad complements the richness of the sauce.

Can I freeze the leftovers?

I don't recommend freezing, as the cream-based sauce may separate upon thawing, affecting the dish's texture.

Conclusion

This Garlic Butter Steak Bites with Parmesan Cream Sauce recipe is a delightful blend of simplicity and indulgence. I enjoy how the tender steak pairs with the creamy, flavorful sauce, creating a dish that's both comforting and elegant. Whether I'm cooking for myself or entertaining guests, it's a go-to recipe that never disappoints.

Garlic Butter Steak Bites with Parmesan Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: American

Print Recipe

Description

Tender, seared steak bites smothered in a rich, creamy Parmesan garlic sauce. A comforting and indulgent dish that's quick to prepare and perfect for cozy dinners.

Ingredients

1 lb (450g) sirloin steak, cut into bite-sized pieces
Salt and pepper to taste
2 tbsp (28g) butter
5 cloves garlic, minced
½ cup (120ml) beef broth
½ cup (120ml) heavy cream
½ cup (50g) grated Parmesan cheese
Fresh parsley for garnish

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Instructions

Season the steak bites with salt and pepper.
In a skillet over medium-high heat, melt the butter and add the steak bites. Sear until browned, about 3-4 minutes, then remove and set aside.
In the same skillet, sauté the minced garlic until fragrant, about 30 seconds.
Deglaze the skillet with beef broth, scraping up any browned bits.
Stir in the heavy cream and Parmesan cheese. Let it simmer until the sauce thickens, about 3-5 minutes.
Return the steak bites to the skillet and coat them with the sauce.
Garnish with fresh parsley and serve warm.

Notes

Add a splash of white wine when deglazing for extra flavor.
Sprinkle in red pepper flakes for a spicy kick.
Substitute sirloin with ribeye or tenderloin for different texture.
Add sautéed mushrooms or spinach to enhance richness and nutrition.

Nutrition

Serving Size: ¼ of recipe
Calories: 420
Sugar: 1g
Sodium: 420mg
Fat: 32g
Saturated Fat: 17g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 4g
Fiber: 0g
Protein: 30g
Cholesterol: 115mg

Peach Watermelon Salad Recipe

June 4, 2025 by Sue Leave a Comment

This Peach Watermelon Salad is a refreshing and vibrant dish that combines the juicy sweetness of ripe peaches with the crisp, hydrating nature of watermelon. Enhanced with crumbled feta, fresh mint, and a tangy lime-honey dressing, it's the perfect addition to any summer meal.

Why You’ll Love This Recipe

I love how this salad brings together the best of summer's bounty in one bowl. The sweetness of the peaches and watermelon pairs beautifully with the salty feta and the aromatic mint. The lime-honey dressing ties everything together with a zesty finish. It's quick to prepare, visually stunning, and incredibly satisfying.

Ingredients

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

Fresh peaches, ripe and juicy
Seedless watermelon, cubed
Feta cheese, crumbled
Fresh mint leaves, chopped
Red onion, thinly sliced
Freshly squeezed lime juice
Olive oil
Honey
Salt and pepper, to taste

Directions

Wash and dry all the fruits and vegetables.
Peel, pit, and slice the peaches.
Cut the watermelon into cubes.
Thinly slice the red onion and chop the mint leaves.
In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper until well combined.
In a large bowl, gently combine the sliced peaches, cubed watermelon, red onion, and mint leaves.
Sprinkle the crumbled feta cheese over the salad.
Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
Refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve the salad chilled and enjoy!

Servings and Timing

This recipe yields approximately 4 servings. Preparation time is about 15 minutes, and it's best to chill the salad for at least 30 minutes before serving.

Variations

Cheese: I sometimes swap the feta for goat cheese or a vegan cheese alternative.
Herbs: Replacing mint with basil or cilantro offers a different flavor profile.
Additions: Adding cucumber, arugula, or cherry tomatoes introduces extra crunch and color.
Dressing: Occasionally, I use balsamic glaze or a splash of orange juice for a different twist.

Storage/Reheating

I recommend serving this salad fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Note that the fruits may release juices over time, making the salad more watery.

FAQs

How do I choose the best peaches for this salad?

I look for peaches that are ripe and fragrant, yielding slightly to gentle pressure. Avoid peaches that are overly soft or have bruises.

Can I make this salad ahead of time?

Yes, I often prepare the ingredients and dressing separately and combine them just before serving to maintain freshness.

What can I use instead of honey in the dressing?

I sometimes use maple syrup or agave nectar as a substitute for honey, depending on my preference.

Is there a vegan version of this salad?

Absolutely! I omit the feta cheese or use a plant-based alternative to make it vegan-friendly.

Can I add protein to make this a complete meal?

Yes, I occasionally add grilled chicken, shrimp, or chickpeas to turn this salad into a more substantial dish.

Conclusion

This Peach Watermelon Salad is a delightful celebration of summer flavors. Its combination of sweet, savory, and tangy elements makes it a standout dish for any occasion. Whether you're hosting a barbecue or looking for a light lunch, this salad is sure to impress.

Easy Homemade Pita Bread

June 3, 2025 by Sue Leave a Comment

Making my own pita bread at home has been a game-changer. It's soft, fluffy, and forms perfect pockets—ideal for stuffing with my favorite fillings. With just a few pantry staples, I can create fresh, warm pita bread that's far superior to any store-bought version.

Why I Love This Recipe

I love this recipe because it's straightforward and requires only six basic ingredients. The process is therapeutic, and the result is incredibly rewarding. The pitas puff up beautifully, creating those classic pockets that are perfect for sandwiches or dipping. Plus, the taste of freshly baked bread is unmatched.

Ingredients

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

1 cup (8 oz.) lukewarm water (about 105–110°F)
1 tablespoon sugar
2 ¼ teaspoons (1 package) active dry yeast
Approximately 3 cups all-purpose flour (or enough to form a soft and slightly sticky dough)
1 tablespoon extra virgin olive oil
1 ¾ teaspoons salt

Directions

In the bowl of a stand mixer, I combine the warm water, sugar, yeast, and 1 cup of flour. I whisk everything together until uniform and let it sit for 15 minutes until it becomes bubbly and foamy.
I add the olive oil, salt, and 1 ½ cups of flour to the mixture. Using the dough hook attachment, I mix on low speed until the dough is soft and no longer sticks to the sides of the bowl. If it remains sticky, I add up to ½ cup more flour, a little at a time.
I knead the dough on low for 5 to 6 minutes. Then, I turn it out onto a floured surface and form it into a ball.
I lightly oil a large bowl, place the dough inside, and turn it to coat with oil. I cover the bowl with a clean kitchen towel and let the dough rise in a warm area for 2 hours, or until doubled in size.
After the dough has risen, I punch it down and divide it into 8 equal pieces. I roll each piece into a ball, cover them with a towel, and let them rest for 10 minutes.
I roll each ball into a ¼-inch thick circle. I preheat a cast-iron skillet over medium-high heat and cook each pita for 1-2 minutes on each side, until they puff up and have golden spots.
I wrap the cooked pitas in a clean kitchen towel to keep them warm and soft.

Servings and Timing

This recipe yields 8 pitas. The total time required is approximately 3 hours and 30 minutes, which includes preparation, rising, and cooking time.

Variations

Whole Wheat Pita: I sometimes replace 1 cup of all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
Herbed Pita: Adding dried herbs like oregano or thyme to the dough gives the pitas an aromatic twist.
Garlic Pita: Mixing in minced garlic or garlic powder adds a delightful flavor that's perfect for savory fillings.

Storage and Reheating

I store leftover pitas in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I wrap them in foil and warm them in a 350°F oven for about 10 minutes, or I heat them in a skillet over medium heat for a couple of minutes on each side.

FAQs

How do I know if my yeast is active?

If the yeast mixture becomes bubbly and foamy after 15 minutes, it's active. If not, the yeast may be expired or the water temperature may have been too hot or too cold.

Can I make the dough ahead of time?

Yes, I often prepare the dough and let it rise in the refrigerator overnight. I bring it to room temperature before dividing and cooking.

Why didn't my pitas puff up?

Pitas may not puff if the skillet isn't hot enough or if the dough wasn't rolled evenly. Ensuring a hot cooking surface and uniform thickness helps achieve the desired puff.

Can I freeze the cooked pitas?

Absolutely. I let them cool completely, then place parchment paper between each pita and store them in a freezer bag. They can be frozen for up to 3 months.

What can I serve with homemade pita bread?

I enjoy serving pitas with hummus, falafel, grilled vegetables, or using them as a base for wraps and sandwiches.

Conclusion

Making homemade pita bread is a fulfilling experience that yields delicious results. With simple ingredients and a bit of patience, I can enjoy fresh, warm pitas that elevate any meal. Whether I'm dipping them into hummus or stuffing them with my favorite fillings, these pitas are a staple in my kitchen.

Easy Homemade Pita Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: 3 hours 30 minutes
Yield: 8 pitas
Category: Bread
Method: Stovetop
Cuisine: Middle Eastern
Diet: Vegetarian

Print Recipe

Description

This easy homemade pita bread is soft, fluffy, and forms perfect pockets. Made with simple pantry staples, it's far superior to store-bought versions and ideal for stuffing or dipping.

Ingredients

1 cup (8 oz.) lukewarm water (about 105–110°F)
1 tablespoon sugar
2 ¼ teaspoons (1 package) active dry yeast
Approximately 3 cups all-purpose flour
1 tablespoon extra virgin olive oil
1 ¾ teaspoons salt

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Instructions

In a bowl, combine warm water, sugar, yeast, and 1 cup of flour. Whisk until uniform and let sit for 15 minutes until foamy.
Add olive oil, salt, and 1 ½ cups of flour. Mix using a stand mixer with a dough hook on low speed until soft and not sticky. Add more flour if needed.
Knead on low speed for 5–6 minutes. Turn dough onto a floured surface and shape into a ball.
Oil a large bowl, place dough inside, turn to coat, cover, and let rise in a warm area for 2 hours or until doubled.
Punch down dough, divide into 8 equal pieces, roll each into a ball, cover with a towel, and rest for 10 minutes.
Roll each ball into a ¼-inch thick circle. Preheat a cast-iron skillet over medium-high heat and cook each pita 1–2 minutes per side until puffed and golden.
Wrap cooked pitas in a clean kitchen towel to keep warm and soft.

Notes

Use lukewarm water to activate yeast effectively.
Ensure skillet is hot enough to allow pitas to puff up.
For variation, try whole wheat or herbed versions.

Nutrition

Serving Size: 1 pita
Calories: 180
Sugar: 1g
Sodium: 350mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 5g
Cholesterol: 0mg

Old-Fashioned Peanut Butter Cookies

June 3, 2025 by Sue Leave a Comment

These old-fashioned peanut butter cookies come out golden, lightly crisp on the edges, and irresistibly soft in the center. I love how they capture that homemade flavor with minimal effort—just classic ingredients and a few easy steps.

Why I Love This Recipe

I love this recipe because it delivers everything I want in a peanut butter cookie: rich, nutty flavor, a chewy bite, and those signature fork marks that remind me of baking days from my childhood. It’s also simple enough to whip up any time I’m craving a comforting treat, and it makes plenty to share.

Ingredients

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

1 ¼ cups creamy peanut butter
1 cup salted butter, room temperature
1 ¼ cups light brown sugar, packed
¾ cup granulated sugar
2 large eggs, room temperature
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda

Directions

I start by preheating the oven to 350°F and lining my baking sheets with parchment paper.
In a large mixing bowl, I beat together the peanut butter and softened butter until smooth.
I add both sugars and continue mixing until the mixture is light and fluffy.
Then I mix in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, I whisk together the flour and baking soda. I add this dry mixture gradually to the wet ingredients, mixing just until combined.
I scoop out dough balls about 2 tablespoons in size and space them 3 inches apart on the baking sheets.
Using a fork, I gently press a criss-cross pattern on each cookie.
I bake them for 12–13 minutes, just until they’re golden and set around the edges.
After baking, I let them cool on the sheet for 5 minutes before transferring them to a wire rack.

Servings and Timing

This recipe makes about 24 cookies.

Prep Time: 10 minutes
Cook Time: 12–13 minutes
Total Time: 22–23 minutes

Variations

I sometimes use crunchy peanut butter for added texture.
I like adding chocolate chips or chopped peanuts to mix it up.
For a smaller batch or smaller cookies, I use 1-tablespoon-sized scoops and bake for about 10 minutes.
Occasionally, I sprinkle a little sea salt on top before baking for a sweet-and-salty twist.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days.
To freeze, I place them in a sealed bag or container with parchment between layers and store them for up to 3 months.
For a fresh-from-the-oven feel, I warm a cookie in the microwave for 10–15 seconds.

FAQs

How can I make these cookies ahead of time?

I often prepare the dough the day before and chill it in the fridge. When I’m ready to bake, I just let it sit out for a few minutes to soften slightly.

Why are my cookies crumbly or dry?

If my cookies turn out crumbly, it’s usually from overbaking or adding too much flour. I make sure to spoon and level the flour for accurate measuring and pull the cookies out when the centers still look slightly soft.

Can I use natural peanut butter?

I prefer not to use natural peanut butter in this recipe because it tends to separate and make the dough greasy. If I do, I make sure it’s thoroughly stirred and fully incorporated.

How do I freeze the dough?

I scoop the dough into balls and freeze them on a baking sheet until solid, then store them in a freezer bag. When I’m ready to bake, I add a couple extra minutes to the baking time without thawing.

Can I make these gluten-free?

Yes, I’ve swapped the all-purpose flour with a 1:1 gluten-free baking blend and they turned out great. I make sure it includes xanthan gum for best results.

Conclusion

These old-fashioned peanut butter cookies are a timeless treat that I keep coming back to. They’re quick to make, packed with peanut flavor, and always a crowd-pleaser. Whether I’m baking for family, friends, or just myself, I know I can count on this recipe to deliver every time.

Old-Fashioned Peanut Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These old-fashioned peanut butter cookies have a crispy, golden-brown exterior and a soft, chewy center. They're easy to make, deeply peanutty, and perfect for a quick nostalgic treat.

Ingredients

1 ¼ cups creamy peanut butter
1 cup salted butter, room temperature
1 ¼ cups light brown sugar, packed
¾ cup granulated sugar
2 large eggs, room temperature
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda

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Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
In a large bowl, beat the peanut butter and butter together until smooth using a mixer.
Add brown sugar and granulated sugar; beat until fluffy.
Mix in the eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour and baking soda. Gradually stir into wet mixture.
Scoop dough into 2-tablespoon-sized balls and place them 3 inches apart on baking sheets.
Press each dough ball with a fork to make a criss-cross pattern.
Bake for 12–13 minutes until golden and no longer glossy.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use crunchy peanut butter for texture.
Add chocolate chips or chopped peanuts for variation.
For smaller cookies, use 1-tablespoon dough balls and bake for 10 minutes.
Store in an airtight container for up to 5 days.
Freeze baked cookies or dough for up to 3 months.
Microwave cookies for 10–15 seconds to reheat.

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 14g
Sodium: 140mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg

Grilled Chicken Margherita

June 3, 2025 by Sue Leave a Comment

This Grilled Chicken Margherita is a vibrant and fresh dish that brings together juicy grilled chicken breasts, creamy mozzarella, herby pesto, and a zesty tomato-basil topping. I like how it delivers bold flavors while staying light and satisfying. It's perfect for weeknight dinners or casual gatherings when I want something quick but impressive.

Why You’ll Love This Recipe

I love how this recipe combines fresh, simple ingredients into a flavorful, restaurant-quality meal. The chicken is seasoned and grilled to perfection, then topped with gooey mozzarella, rich pesto, and a burst of freshness from tomatoes and basil. It’s low-carb, high-protein, and easy to put together in under 30 minutes.

Ingredients

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

4 boneless, skinless chicken breasts, pounded to less than 1-inch thick
Salt and pepper, to taste
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning (or a mix of oregano, basil, and thyme)
4 slices mozzarella cheese
½ cup basil pesto
½ cup cherry tomatoes, halved
1 tablespoon lemon juice
½ cup fresh basil leaves, thinly sliced
Cracked black pepper

Directions

I start by seasoning the chicken with olive oil, salt, pepper, garlic powder, and Italian seasoning in a large bowl.
I grill the chicken over medium-high heat for about 6 to 8 minutes per side, or until it's fully cooked.
Near the end of cooking, I place a slice of mozzarella on each piece and let it melt.
While the chicken is grilling, I mix cherry tomatoes, lemon juice, and fresh basil in a bowl for the topping.
Once the cheese has melted, I spoon pesto over the chicken and top it with the tomato-basil mixture and some cracked black pepper before serving.

Servings and timing

This recipe makes 4 servings.
Prep time is about 10 minutes.
Cook time is approximately 20 minutes.
Total time: 30 minutes.

Variations

I sometimes swap mozzarella with provolone or fresh burrata for a richer twist.
Instead of grilling, I bake the chicken in the oven at 400°F for 20–25 minutes when the weather doesn’t permit outdoor cooking.
I use sun-dried tomato pesto instead of basil pesto for a deeper flavor.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat the chicken in the microwave for 1–2 minutes or in a 350°F oven for about 10 minutes until warmed through.

FAQs

Can I make this chicken in a skillet instead of on the grill?

Yes, I often use a cast iron skillet or grill pan on the stovetop when I don’t feel like firing up the grill. It still gives great flavor.

What if I don’t have pesto?

I’ve used a drizzle of olive oil with chopped garlic and herbs as a quick substitute, or marinara sauce for a different take.

How do I keep the chicken from drying out?

I make sure not to overcook it—grilling just until it reaches 165°F inside keeps it juicy. Pounding the chicken to even thickness also helps cook it evenly.

Can I use shredded mozzarella instead of slices?

Yes, I’ve used shredded mozzarella in a pinch. I just sprinkle it generously on top and let it melt before serving.

What sides go best with this dish?

I like to serve this with garlic bread, roasted vegetables, or a simple salad with balsamic vinaigrette.

Conclusion

Grilled Chicken Margherita is one of those go-to meals that feels fancy but is super simple to make. I love how fresh and flavorful it turns out every time, with minimal prep and clean-up. Whether I’m cooking for family or friends, it always hits the spot.

Bang Bang Shrimp Pasta

June 3, 2025 by Sue Leave a Comment

This Bang Bang Shrimp Pasta combines succulent, tender shrimp with a slightly spicy, creamy sauce that is simply irresistible. Ready in just 20 minutes, this easy shrimp pasta recipe has an amazing blend of flavors and textures that is sure to be an instant hit with my family.

Why You’ll Love This Recipe

I love how this dish brings together the best of Asian flavors with a classic, creamy Italian pasta. It's quick and easy to prepare, making it perfect for busy weeknights. The recipe is also customizable—I can adjust the spice level to my liking or even swap out the shrimp for chicken or tofu. The combination of sweet chili sauce, sriracha, and lime juice creates a sauce that's both tangy and spicy, coating the pasta and shrimp beautifully.

Ingredients

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

8 ounces spaghetti or linguine pasta
¾ cup mayonnaise
⅓ cup sweet chili sauce
Juice of 2 limes
2 tablespoons sriracha
12 ounces medium shrimp, peeled and deveined
2 cloves garlic, finely minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon onion powder
1 tablespoon vegetable oil or olive oil

Optional Garnish:

1 tablespoon chopped fresh parsley

Directions

I bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Then, I drain it and set it aside.
While the pasta is cooking, I prepare the sauce by combining the mayonnaise, sweet chili sauce, lime juice, and sriracha in a small bowl. I set this aside.
In a large bowl, I toss the shrimp with the minced garlic, paprika, salt, and onion powder until they're well coated.
I heat the oil in a large skillet over medium heat. I add the shrimp in a single layer and cook them for 2 to 3 minutes per side, until they're nearly opaque.
I stir in the prepared sauce and cook for another 5 minutes, until the sauce comes to a simmer and begins to thicken.
I add the drained pasta to the skillet and toss everything together until the pasta is well coated with the sauce.
If desired, I garnish the dish with freshly chopped parsley before serving.

Servings and Timing

This recipe serves 4 people. It takes about 5 minutes to prepare and 15 minutes to cook, so I can have it on the table in just 20 minutes.

Variations

Protein Swap: Sometimes, I substitute the shrimp with chicken or tofu for a different take on the dish.
Vegetarian Option: I add vegetables like bell peppers or snap peas to make it vegetarian-friendly.
Spice Level: I adjust the amount of sriracha to make the dish milder or spicier, depending on my preference.

Storage/Reheating

Make Ahead: I can prepare the sauce in advance and store it in the fridge.
Storage: Leftover pasta can be stored in an airtight container in the refrigerator for up to three days.
Freezing: I don't recommend freezing this dish, as the creamy sauce and shrimp may not thaw or reheat well.
Reheating: I reheat the pasta slowly over low heat to avoid overcooking the shrimp.

FAQs

How can I make this dish less spicy?

I reduce the amount of sriracha in the sauce to make it milder. Starting with 1 tablespoon and adjusting to taste works well for me.

Can I use frozen shrimp?

Yes, I thaw the frozen shrimp completely and pat them dry before cooking. This ensures they cook evenly and don't release excess water into the sauce.

What type of pasta works best?

I usually use spaghetti or linguine, but any pasta that holds sauce well, like fettuccine or penne, would work.

Can I make the sauce ahead of time?

Absolutely. I prepare the sauce and store it in the refrigerator for up to a week. This makes the dish even quicker to assemble on busy nights.

Is there a dairy-free alternative to mayonnaise?

Yes, I use a dairy-free mayonnaise substitute to make the dish suitable for those avoiding dairy.

Conclusion

Bang Bang Shrimp Pasta is a delightful fusion of flavors that's both easy to prepare and incredibly satisfying. Whether I'm cooking for a weeknight dinner or entertaining guests, this dish never fails to impress. The combination of creamy, spicy sauce with tender shrimp and perfectly cooked pasta makes it a go-to recipe in my kitchen.

Street Corn Smash Burger Tacos

June 3, 2025 by Sue Leave a Comment

Street Corn Smash Burger Tacos are a mouthwatering fusion of two beloved dishes: juicy smash burgers and flavorful Mexican street corn, all wrapped in a warm tortilla. This innovative combination delivers a delightful mix of textures and tastes, making it a standout choice for any meal.

Why I Love This Recipe

I find this recipe irresistible because it brings together the best elements of burgers and tacos. The crispy, caramelized beef paired with the creamy, tangy street corn topping creates a harmonious blend of flavors. It's also a quick and fun dish to prepare, perfect for weeknight dinners or casual gatherings.

Ingredients

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

1.5 lbs ground beef (80/20 blend)
6 flour tortillas (6-inch size)
Salt and pepper to taste

For the Street Corn Topping:

5-6 ears of corn, husked and kernels removed
⅓ cup mayonnaise
1 garlic clove, minced
Juice and zest of 1 lime
⅓ cup sliced scallions
⅓ cup grated cotija cheese
¼ cup chopped fresh cilantro
1 jalapeño, diced
½ to 1 teaspoon chili powder
½ to 1 teaspoon Tajín seasoning
¼ teaspoon salt
2 tablespoons olive oil

For the Creamy Jalapeño Sauce:

¾ cup fresh cilantro leaves (large stems removed)
½ cup pickled jalapeños
2 tablespoons pickled jalapeño juice
¾ cup mayonnaise
¾ cup sour cream
1 heaping tablespoon dry ranch seasoning
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon fresh lime juice
¼ cup buttermilk (optional)

Directions

Prepare the Street Corn Topping:
- Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring frequently, until they start to char and develop color, about 5-7 minutes. Remove from heat and let cool.
- In a large bowl, combine mayonnaise, lime juice and zest, minced garlic, Tajín, chili powder, and salt. Mix well.
- Add the cooled corn, scallions, cotija cheese, chopped cilantro, and diced jalapeño to the bowl. Stir until everything is well combined. Set aside.
Make the Creamy Jalapeño Sauce:
- In a food processor or blender, purée the cilantro leaves with pickled jalapeños and their juice until finely minced.
- In a mixing bowl, combine mayonnaise and sour cream. Add the ranch seasoning, garlic powder, and salt. Mix well.
- Stir in the cilantro-jalapeño mixture and fresh lime juice. If a thinner consistency is desired, add buttermilk a little at a time until the desired texture is achieved. Set aside.
Cook the Smash Burgers:
- Divide the ground beef into six equal portions (about 3.5 ounces each).
- Place each portion onto a flour tortilla, pressing the meat into a thin, even layer that slightly overlaps the edges of the tortilla. Season with salt and pepper.
- Heat a griddle or large skillet over high heat. Place the tortillas meat-side down onto the hot surface. Use a spatula or burger press to firmly press each tortilla, cooking undisturbed for 2-3 minutes.
- Flip the tortillas and cook for an additional 1-2 minutes until the meat is cooked through and the tortilla is golden brown.
Assemble the Tacos:
- Remove the smash burgers from the skillet. Top each with a generous scoop of the street corn mixture and a drizzle of the creamy jalapeño sauce. Add hot sauce and extra cotija cheese if desired. Serve immediately.

Servings and Timing

This recipe yields 6 tacos. The preparation time is approximately 30 minutes, with a cooking time of 15 minutes, totaling around 45 minutes from start to finish.

Variations

Big Mac Style: Replace the street corn and jalapeño sauce with shredded lettuce, pickles, American cheese, and a special sauce made from mayonnaise, ketchup, mustard, and relish.
Tex-Mex Twist: Top with pico de gallo, guacamole, sour cream, and shredded lettuce for a southwestern flair.
Pizza-Inspired: After flipping the burger, add a spoonful of marinara sauce, mozzarella cheese, and pepperoni slices. Cover to melt the cheese before serving.

Storage and Reheating

If I have leftovers, I store the components separately in airtight containers in the refrigerator for up to 3 days. To reheat, I place the meat-tortilla base in a skillet over medium heat until warmed through and the tortilla is crisp. I then add the street corn topping and sauce just before serving to maintain their fresh flavors and textures.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, I can use corn tortillas, but I find that flour tortillas hold up better during the smashing and cooking process due to their flexibility and strength.

What type of ground beef works best?

I prefer using an 80/20 ground beef blend. The higher fat content ensures a juicy and flavorful burger that crisps up nicely when cooked.

Can I prepare the toppings in advance?

Absolutely. I often make the street corn topping and creamy jalapeño sauce a day ahead. They can be stored in the refrigerator for up to 4 days, which helps save time when preparing the tacos.

Is there a vegetarian alternative?

Yes, I can substitute the ground beef with plant-based ground meat alternatives. The cooking process remains the same, and I still achieve a delicious and satisfying taco.

How can I make the dish spicier?

To increase the heat, I add extra diced jalapeños to the street corn topping or include a spicier hot sauce when assembling the tacos.

Conclusion

Street Corn Smash Burger Tacos are a delightful and inventive dish that combines the savory goodness of a burger with the vibrant flavors of Mexican street corn. I enjoy making them for their unique taste and the fun twist they bring to traditional taco nights. Whether I'm cooking for family, friends, or just myself, these tacos are always a hit and a joy to prepare.

Chicken Salad with Grapes, Pecans, and Celery

June 3, 2025 by Sue Leave a Comment

This chicken salad combines tender shredded chicken with sweet grapes, crunchy pecans, and crisp celery, all tossed in a creamy dressing made from mayonnaise, Greek yogurt, and a touch of Dijon mustard. It's a refreshing and satisfying dish that's perfect for lunches, picnics, or light dinners.

Why You’ll Love This Recipe

I find this chicken salad to be a delightful blend of flavors and textures. The sweetness of the grapes contrasts beautifully with the savory chicken, while the pecans and celery add a satisfying crunch. The creamy dressing ties everything together, making it a versatile dish that can be served in various ways—on a sandwich, in a lettuce wrap, or simply on its own.

Ingredients

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

3 ½ cups cooked chicken, shredded
2 stalks celery, chopped
⅔ cup red grapes, halved
½ cup chopped pecans
½ medium red onion, diced
⅔ cup mayonnaise
2 tablespoons plain Greek yogurt or sour cream
2 tablespoons chopped parsley (optional)
1 teaspoon Dijon mustard
½ teaspoon lemon juice
Salt and pepper, to taste

Directions

In a large bowl, I mix together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until well combined.
I add the shredded chicken, chopped celery, halved grapes, chopped pecans, diced red onion, and parsley to the bowl.
I gently toss everything together until the ingredients are evenly coated with the dressing.
I cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld.
When ready to serve, I give the salad a gentle stir and enjoy it as desired.

Servings and Timing

This recipe yields approximately 6 servings. The preparation time is about 15 minutes, with an additional 1 hour of chilling time to enhance the flavors.

Variations

I like to customize this chicken salad based on what's available or to suit different tastes:

Fruits: Sometimes I substitute or add chopped apples or dried cranberries for a different sweetness.
Nuts: Walnuts or almonds can replace pecans if preferred.
Herbs: Fresh dill or tarragon adds a unique flavor twist.
Spices: A pinch of curry powder or paprika can introduce a new depth of flavor.

Storage/Reheating

I store any leftover chicken salad in an airtight container in the refrigerator, where it stays fresh for up to 3 days. If the salad seems a bit dry after refrigeration, I stir in a tablespoon of mayonnaise to restore its creaminess. I don't recommend freezing this salad, as the texture of the mayonnaise and fresh ingredients can change upon thawing.

FAQs

What type of chicken works best for this salad?

I usually use cooked chicken breasts or thighs, shredded or chopped. Rotisserie chicken is a convenient option that adds great flavor.

Can I make this salad ahead of time?

Absolutely! I often prepare it a day in advance and store it in the refrigerator. The flavors continue to develop, making it even more delicious the next day.

Is there a dairy-free alternative to Greek yogurt?

Yes, I substitute the Greek yogurt with dairy-free yogurt or additional mayonnaise to keep the salad dairy-free.

How can I make this salad lower in fat?

I use light mayonnaise and Greek yogurt to reduce the fat content. Also, I increase the proportion of vegetables like celery and reduce the amount of nuts.

Can I add other vegetables to this salad?

Certainly! I sometimes include diced bell peppers, shredded carrots, or chopped cucumbers for added crunch and nutrition.

Conclusion

This Chicken Salad with Grapes, Pecans, and Celery is a delightful combination of flavors and textures that I find both satisfying and versatile. Whether I'm preparing it for a quick lunch, a picnic, or a light dinner, it's always a hit. I enjoy experimenting with different variations to keep things fresh and exciting.

Traditional Indian Fry Bread

June 3, 2025 by Sue Leave a Comment

Indian Fry Bread is a beloved Native American dish, cherished for its crispy exterior and soft, fluffy interior. It's a simple yet incredibly satisfying bread made with just a few pantry staples. This golden, fried delight is perfect on its own, but it's also commonly used as a base for Indian tacos or served alongside savory stews.

Why You’ll Love This Recipe

I love how this fry bread turns out light, puffy, and irresistibly golden. It’s a no-yeast recipe, so I don’t have to wait around for dough to rise. Whether I’m craving a comforting snack, a delicious base for a hearty meal, or a touch of tradition, this recipe always delivers. Plus, it’s incredibly versatile and easy to make with ingredients I already have at home.

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
Warm water
Vegetable oil (for frying)

directions

I start by combining the flour, baking powder, and salt in a large bowl.
I slowly add the warm water, mixing until a soft dough forms. If the dough is sticky, I sprinkle in a bit more flour.
I knead the dough gently on a floured surface until it's smooth, then cover it and let it rest for about 30 minutes.
After resting, I divide the dough into equal portions and roll each into a flat circle, about ¼ inch thick.
I heat vegetable oil in a deep skillet over medium-high heat until hot.
One at a time, I fry the dough circles until golden and puffed, about 1-2 minutes per side.
I drain them on paper towels and serve warm.

Servings and timing

This recipe makes about 6 pieces of fry bread and takes roughly 45 minutes total—30 minutes for resting the dough and 15 minutes for frying. It serves 4 to 6 people.

Variations

Sometimes I mix in a bit of cornmeal with the flour for added texture. For a sweet version, I sprinkle the fried bread with cinnamon sugar right after frying. When I want to make Indian tacos, I top the bread with seasoned ground beef, beans, lettuce, tomatoes, and cheese. I’ve also added herbs or minced garlic to the dough for a savory twist.

storage/reheating

I store leftover fry bread in an airtight container at room temperature for up to 2 days. To reheat, I place it in a 350°F oven for about 10 minutes or warm it in a dry skillet on the stovetop. I avoid microwaving, as it can make the bread chewy instead of crisp.

FAQs

How do I keep the fry bread from getting too greasy?

I make sure the oil is hot enough—around 350°F—before frying. If it’s not hot enough, the bread will soak up too much oil.

Can I make the dough ahead of time?

Yes, I often make the dough a few hours in advance and let it rest covered in the fridge. I bring it back to room temperature before frying.

What kind of oil is best for frying?

I use vegetable oil because it has a neutral flavor and a high smoke point, but canola or sunflower oil also works well.

Why did my fry bread turn out tough?

Over-kneading the dough or adding too much flour can make the bread tough. I knead just until smooth and soft.

Can I freeze fry bread?

Yes, I let it cool completely, wrap it in plastic, and freeze it in a freezer bag. I reheat it in the oven to keep it crisp.

Conclusion

Traditional Indian Fry Bread is a timeless favorite I keep coming back to. With a crisp bite and pillowy center, it’s easy to see why it’s so treasured. Whether I enjoy it plain, sweet, or savory, this recipe never disappoints.

Traditional Indian Fry Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 6 pieces
Category: Bread
Method: Frying
Cuisine: Native American
Diet: Vegetarian

Print Recipe

Description

Traditional Indian Fry Bread is a cherished Native American dish known for its crispy outside and fluffy inside. Made with simple ingredients, it's perfect on its own or as a base for savory meals like Indian tacos.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup warm water (approximately)
Vegetable oil, for frying

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Instructions

Combine flour, baking powder, and salt in a large bowl.
Slowly add warm water, mixing until a soft dough forms. Add more flour if sticky.
Knead dough gently on a floured surface until smooth. Cover and rest for 30 minutes.
Divide dough into 6 equal portions and roll each into a flat circle about ¼ inch thick.
Heat vegetable oil in a deep skillet over medium-high heat.
Fry each dough circle until golden and puffed, about 1-2 minutes per side.
Drain on paper towels and serve warm.

Notes

Ensure oil is hot enough to prevent greasy bread.
Add cornmeal for texture or herbs/garlic for savory flavor.
Sprinkle with cinnamon sugar for a sweet version.
Store in an airtight container and reheat in the oven or skillet.

Nutrition

Serving Size: 1 piece
Calories: 220
Sugar: 0g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg

Zero Carb Yogurt Bread

June 3, 2025 by Sue Leave a Comment

Zero Carb Yogurt Bread is a simple, four-ingredient recipe that delivers a soft, savory loaf perfect for anyone following a low-carb or keto lifestyle. I find it incredibly easy to prepare, and it's a satisfying alternative to traditional bread.

Why You’ll Love This Recipe

I love this recipe because it's:

Quick and easy to make, requiring minimal ingredients.
Low in carbohydrates, making it ideal for keto and low-carb diets.
Versatile—great for sandwiches, toast, or as a side.
Moist and flavorful, thanks to the Greek yogurt.

Ingredients

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

1 cup plain Greek yogurt (full-fat for best texture)
2 large eggs
½ teaspoon baking powder
½ teaspoon salt

Directions

Preheat the oven to 350°F (175°C). Lightly grease a mini loaf pan or line it with parchment paper.
In a medium bowl, whisk together the Greek yogurt and eggs until the mixture is smooth and creamy.
Add the baking powder and salt to the bowl. Whisk until fully combined.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

Servings: 6–8 slices
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Variations

Herb-Infused: I like adding chopped rosemary, thyme, or oregano for a savory twist.
Cheesy Version: Stir in ½ cup shredded cheddar or parmesan for extra flavor.
Seed Mix: Sprinkling flax, sesame, or sunflower seeds on top before baking adds a nice crunch.
Sweet Twist: A dash of cinnamon and a few drops of stevia create a mildly sweet version.
Zucchini Bread: Folding in ½ cup grated zucchini adds moisture and texture.

Storage/Reheating

Storage: I store the bread in an airtight container in the refrigerator for up to 5 days.

Freezing: I wrap individual slices in parchment paper and freeze them for up to 2 months. To enjoy, I thaw them overnight in the fridge or toast directly from frozen.

Reheating: Toasting slices in a toaster or heating them in the oven at 300°F for 5–7 minutes refreshes the texture.

FAQs

Is this bread really no-carb?

While it's extremely low in carbs, especially compared to traditional bread, it may contain trace carbs from the Greek yogurt.

Can I substitute coconut flour for almond flour?

This recipe doesn't use almond flour, but if you're considering adding it, note that coconut flour is more absorbent and won't work as a direct replacement without modifying the liquid content.

Can I use non-fat Greek yogurt?

I prefer full-fat for better texture and moisture, but non-fat can be used if needed.

What kind of loaf pan should I use?

A standard 8×4-inch loaf pan works well. For a taller loaf, using a smaller pan is an option.

Can I make this recipe dairy-free?

Yes, I can use a dairy-free yogurt alternative like coconut milk yogurt, but results may vary slightly.

Conclusion

Zero Carb Yogurt Bread is a fantastic option for those seeking a low-carb, easy-to-make bread alternative. With its simple ingredients and quick preparation, I find it perfect for various meals throughout the day. Whether toasted, topped, or enjoyed plain, it's a versatile addition to any low-carb diet.

Zero Carb Yogurt Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6–8 slices
Category: Bread
Method: Baking
Cuisine: American

Print Recipe

Description

Zero Carb Yogurt Bread is a soft, savory loaf made with just four ingredients—Greek yogurt, eggs, baking powder, and salt. It's perfect for low-carb and keto diets and serves as a great alternative to traditional bread.

Ingredients

1 cup plain Greek yogurt (full-fat for best texture)
2 large eggs
½ teaspoon baking powder
½ teaspoon salt

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease a mini loaf pan or line it with parchment paper.
In a medium bowl, whisk together the Greek yogurt and eggs until the mixture is smooth and creamy.
Add the baking powder and salt to the bowl. Whisk until fully combined.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use full-fat Greek yogurt for best texture and flavor.
Add herbs, cheese, seeds, or zucchini for variation.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months.
Reheat by toasting or warming in the oven at 300°F for 5–7 minutes.

Nutrition

Serving Size: 1 slice
Calories: 70
Sugar: 1g
Sodium: 180mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 6g
Cholesterol: 55mg

Fried Strawberry Cheesecake Sandwiches

June 3, 2025 by Sue Leave a Comment

These Fried Strawberry Cheesecake Sandwiches are a decadent twist on a classic dessert, combining the creamy tang of cheesecake with sweet strawberries, all wrapped in crispy golden bread. It’s like biting into a dream — warm, crispy, creamy, and fruity all at once.

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into a show-stopping treat. It’s quick to prepare, and the result feels indulgent and restaurant-worthy. Whether I’m hosting a brunch, treating myself after dinner, or impressing guests, these sandwiches never fail to wow. The crispy fried bread contrasts perfectly with the smooth cheesecake filling, while the strawberries bring a fresh, juicy pop.

Ingredients

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

Cream cheese
Powdered sugar
Vanilla extract
Fresh strawberries, chopped
White sandwich bread
Egg
Milk
Granulated sugar
Cinnamon
Butter (for frying)

Directions

I start by mixing the cream cheese with powdered sugar and vanilla extract until it’s smooth and creamy.
Then, I gently fold in the chopped strawberries to add a fruity touch.
I take slices of sandwich bread, trim the crusts off, and flatten them slightly with a rolling pin.
I spread the strawberry cheesecake mixture onto one slice, then top it with another to make a sandwich.
I press the edges to seal them, making sure the filling stays inside.
Next, I whisk an egg with some milk to make a quick custard.
I dip each sandwich in the egg mixture, making sure both sides are coated.
Then, I fry them in a buttered skillet over medium heat until golden brown and crispy on both sides.
Finally, I mix granulated sugar with cinnamon and coat the warm sandwiches in the mixture for that sweet, crunchy finish.

Servings and timing

This recipe typically makes 4 sandwiches and takes about 25 minutes from start to finish. Prep time is around 10 minutes, and cooking takes 15 minutes.

Variations

I like switching up the fruit sometimes — blueberries, raspberries, or even diced peaches work beautifully. For a richer twist, I sometimes add a spoonful of Nutella or peanut butter to the filling. If I want something extra indulgent, I serve them with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

Storage/Reheating

These are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet or toaster oven to maintain the crispiness. I avoid microwaving, as it makes the bread soggy.

FAQs

What kind of bread works best?

I find white sandwich bread works perfectly because it’s soft, easy to seal, and fries evenly. But any soft, square bread can be used.

Can I bake these instead of frying?

Yes, I can bake them at 375°F (190°C) for about 10–12 minutes, flipping halfway through. They won’t be as crispy, but still delicious.

Can I use frozen strawberries?

I prefer fresh for the best texture, but frozen strawberries can be used if I thaw and drain them first to avoid excess moisture.

Is this recipe kid-friendly?

Absolutely. It’s fun to make and eat, especially if I cut the sandwiches into fun shapes or serve with a dipping sauce.

Can I make these ahead of time?

I can prep the sandwiches and keep them in the fridge before frying. I don’t recommend frying them too far in advance because they’re best hot and crispy.

Conclusion

Fried Strawberry Cheesecake Sandwiches are a delightful treat that’s simple to make but feels like something special. With just a few ingredients, I can whip up a dessert that’s crispy, creamy, and full of fresh strawberry flavor. Whether for brunch, dessert, or a fun snack, they always hit the spot.

Pancake Sausage Casserole

June 3, 2025 by Sue Leave a Comment

Pancake Sausage Casserole is a warm, comforting breakfast bake that combines the sweetness of fluffy pancakes with the savory richness of sausage. It's a hearty dish that's perfect for feeding a crowd or prepping ahead for busy mornings. I love how it brings together the best of breakfast in one easy-to-make casserole.

Why I Love This Recipe

I enjoy this recipe for its simplicity and versatility. It captures the essence of a classic pancake and sausage breakfast but with less hassle, allowing me to enjoy all the flavors in one simple bake. Whether I’m making it ahead for a quick breakfast or serving a crowd, this dish is convenient, easy, and incredibly flavorful.

Ingredients

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

1 pound breakfast sausage ( turkey or chicken)
2 cups pancake mix
1 cup milk
2 large eggs
1 teaspoon vanilla extract
½ teaspoon cinnamon (optional)
¼ cup maple syrup (plus extra for serving)
1 cup shredded cheddar cheese (optional)
2 tablespoons melted butter
Cooking spray (for greasing the baking dish)

Directions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until browned and cooked through. Drain excess grease and set aside.
In a large mixing bowl, whisk together the pancake mix, milk, eggs, vanilla extract, cinnamon (if using), and maple syrup until smooth.
Stir the cooked sausage into the pancake batter, ensuring it is evenly distributed. If using shredded cheese, fold it in at this stage.
Pour the batter into the prepared baking dish, spreading it out evenly. Drizzle the melted butter over the top for added richness.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
Remove the casserole from the oven and let it cool for 5 minutes before slicing. Serve warm with extra maple syrup on top.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Sweet Version: Add chocolate chips or blueberries to the batter for a sweeter take on this dish.
Savory Version: Replace maple syrup with a pinch of black pepper and mix in diced bell peppers and onions.
Gluten-Free Option: Use a gluten-free pancake mix instead of regular pancake mix.
Dairy-Free Option: Swap out the milk for almond, oat, or soy milk and use dairy-free cheese.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to revive its fluffy texture.
Freezing: Cut the casserole into portions, wrap individually in plastic wrap, and freeze in a freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating: Cover the casserole with foil and warm it in a 300°F oven for about 10 minutes, or microwave individual slices for about 30 seconds.

FAQs

Can I make this casserole the night before?

Yes! I can prepare the batter and cook the sausage in advance. I store them separately in the fridge overnight, then mix and bake in the morning. Alternatively, I can fully bake the casserole, refrigerate it, and reheat it when needed.

Can I use homemade pancake batter instead of a mix?

Absolutely! If I have a favorite pancake recipe, I feel free to use it in place of the pancake mix. I just ensure it has a similar consistency to standard pancake batter.

Can I freeze this casserole?

Yes. I let it cool completely, then wrap individual portions in plastic wrap and store in an airtight container in the freezer for up to 2 months. I reheat in the microwave or oven before serving.

What type of sausage works best?

Turkey or chicken sausage is a great option. I can also use vegetarian sausage crumbles.

Can I add veggies to this dish?

Yes! Chopped onions, bell peppers, spinach, or mushrooms make great additions. I just sauté them first before adding them to the batter.

Conclusion

Pancake Sausage Casserole is a simple, satisfying, and delicious way to enjoy a classic breakfast combination in an easy-to-make dish. Whether I’m meal-prepping for the week, feeding a crowd, or looking for a comforting weekend breakfast, this casserole checks all the boxes. The combination of fluffy pancakes, savory sausage, and a hint of sweetness from maple syrup makes it a crowd-pleaser for all ages. Plus, with its versatility and easy modifications, I can tailor it to suit my taste preferences. Try it once, and it just might become a staple in your breakfast routine!

Ina Garten’s Old-Fashioned Potato Salad

June 3, 2025 by Sue Leave a Comment

Ina Garten’s Old-Fashioned Potato Salad is a delightful blend of creamy dressing, tender potatoes, and fresh herbs. This classic recipe elevates the traditional potato salad with the tanginess of buttermilk, the zest of two mustards, and the aromatic touch of fresh dill. Whether served at a summer picnic or as a comforting side dish, this salad brings a burst of flavor to any meal.

Why I Love This Recipe

I appreciate how this recipe balances richness and freshness. The combination of mayonnaise and buttermilk creates a creamy yet light dressing, while the Dijon and whole-grain mustards add depth. The generous use of fresh dill imparts a vibrant, herby note that complements the potatoes perfectly. Additionally, the method of steaming the cooked potatoes under a towel ensures they remain tender without becoming mushy. It’s easy to prepare, always a crowd-pleaser, and pairs beautifully with everything from grilled meats to cold sandwiches.

Ingredients

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

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
¼ cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
½ cup chopped fresh dill
Freshly ground black pepper
½ cup medium-diced celery
½ cup small-diced red onion

Directions

I start by placing the potatoes in a large pot and covering them with water. I add a generous pinch of salt and bring them to a boil.
I reduce the heat and simmer the potatoes for 10–15 minutes, until just tender.
Once cooked, I drain the potatoes and place them in a large bowl. I cover the bowl with a clean kitchen towel and let them steam for 15–20 minutes.
While the potatoes steam, I whisk together mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl.
When the potatoes are cool enough to handle, I cut them into bite-sized chunks.
I pour the dressing over the warm potatoes and mix gently to coat.
Then, I fold in the celery and red onion.
I cover the bowl and refrigerate for at least a few hours to let the flavors develop.

Servings and timing

This recipe yields about 6–8 servings. It takes approximately 15 minutes to prep and 20 minutes to cook, with additional chilling time of at least 1–2 hours for the best flavor.

Variations

I sometimes swap the white potatoes with red potatoes or Yukon Golds for a different texture.
If I’m looking for extra crunch, I toss in chopped pickles or a bit of celery seed.
For a lighter version, I reduce the mayo and increase the buttermilk or substitute with Greek yogurt.
A sprinkle of chopped chives or parsley can substitute for dill when I’m out.
When I want more tang, I add a splash of white vinegar or lemon juice to the dressing.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. Since this is a mayo-based salad, I always keep it chilled and avoid leaving it at room temperature for long. I don’t reheat it, as this salad is meant to be served cold or at room temperature.

FAQs

How do I keep the potatoes from getting mushy?

I always simmer the potatoes gently and test them with a fork for doneness. Letting them steam after draining helps keep the texture perfect and prevents them from falling apart.

Can I make this potato salad in advance?

Yes, I like to make it several hours ahead or even the night before. This gives the flavors time to meld and improves the overall taste.

Can I use dried dill instead of fresh?

I can, but I prefer fresh dill for the best flavor. If I’m using dried, I use much less—about 1 to 2 teaspoons since it’s more concentrated.

What can I use instead of buttermilk?

If I don’t have buttermilk, I mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for 5–10 minutes to curdle slightly.

Is this potato salad gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. I just make sure to double-check my mustard and mayo labels to be safe.

Conclusion

Ina Garten’s Old-Fashioned Potato Salad is a timeless dish that brings comfort and flavor to any table. I love how simple ingredients come together to create something so satisfying and delicious. It’s perfect for gatherings, picnics, or just as a hearty side during the week. Once I tried it, I knew this would be a staple in my recipe collection.

Sausage and Potatoes Skillet

June 3, 2025 by Sue Leave a Comment

This Sausage and Potatoes Skillet is a hearty, one-pan meal that combines smoky sausage, crispy golden potatoes, and colorful sautéed vegetables. It’s the kind of comforting dish I like to whip up when I want something filling without spending too much time in the kitchen. Everything comes together in one skillet, making cleanup easy and stress-free.

Why You’ll Love This Recipe

I love this recipe because it’s quick, comforting, and easy to customize. The sausage gives the dish a rich, smoky depth, while the potatoes soak up all the flavors and develop a beautiful crispness on the outside. I toss in fresh vegetables to lighten it up, and the whole meal comes together in about half an hour. It’s perfect for weeknights or lazy weekends when I want something hearty and homemade without any fuss.

Ingredients

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

1 pound smoked sausage, sliced into ½-inch pieces
1½ pounds baby potatoes, halved or quartered
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 bell pepper, sliced (any color)
1 cup fresh spinach (optional)
2 tablespoons fresh parsley, chopped (for garnish)

Directions

I start by parboiling the potatoes in salted water for about 8–10 minutes until they’re just tender. Then I drain them and set them aside.
In a large skillet, I heat 1 tablespoon of olive oil over medium heat and cook the sausage slices until browned, about 4–5 minutes. I remove the sausage and set it aside.
In the same skillet, I add the remaining tablespoon of olive oil. I sauté the diced onion and garlic for 2 minutes until fragrant, then add the sliced bell pepper and cook for another 3–4 minutes.
I toss in the parboiled potatoes along with smoked paprika, Italian seasoning, salt, and pepper. I cook everything for 5–7 minutes, stirring occasionally, until the potatoes get crispy and golden.
I return the sausage to the skillet, stir everything together, and cook for another 2 minutes. If I’m using spinach, I add it at this stage and let it wilt.
I finish the dish with a sprinkle of chopped fresh parsley and serve it hot.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 25 minutes to cook, for a total of 35 minutes from start to finish.

Variations

Vegetable Boost: Sometimes I throw in extra vegetables like zucchini, mushrooms, or cherry tomatoes for more variety.
Spicy Kick: I like to use spicy sausage or add a pinch of red pepper flakes if I want some heat.
Cheesy Option: For a richer version, I sprinkle a bit of shredded cheese on top just before serving.
No Spinach? I skip it or substitute with kale or arugula if I have those on hand.

Storage/Reheating

Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them up in a skillet over medium heat until hot, or microwave a portion for 1–2 minutes. The potatoes stay crispy if I reheat them in a pan.

FAQs

Can I use a different type of sausage?

Yes, I can use chicken sausage, turkey sausage, or a plant-based alternative depending on what I have or prefer.

Do I have to parboil the potatoes?

I find that parboiling helps them cook faster and gives a better texture, but I can skip this step and cook them longer in the skillet if needed.

Can I freeze this dish?

I usually don’t freeze it because the texture of the potatoes changes, but it’s safe to freeze. I just make sure to reheat in a skillet for best results.

What’s the best pan to use?

I like using a large nonstick or cast-iron skillet so everything browns evenly and fits comfortably.

How do I make it more filling?

I sometimes serve it with a fried egg on top or alongside a simple green salad to round out the meal.

Conclusion

This Sausage and Potatoes Skillet is everything I want in a weeknight dinner—easy, flavorful, and satisfying. The smoky sausage, crispy potatoes, and sautéed veggies come together in one pan for a no-fuss meal I can count on any day of the week. It’s a reliable favorite I always enjoy making.

Baked Crunchy Hot Honey Chicken Recipe

June 2, 2025 by Sue Leave a Comment

I love this Baked Crunchy Hot Honey Chicken recipe for its perfect balance of crispy coating and sweet-spicy glaze. It's a healthier alternative to traditional fried chicken, baked to golden perfection and drizzled with a homemade hot honey sauce that adds a delightful kick.

Why I Love This Recipe

I find this recipe incredibly satisfying because it delivers all the crunch and flavor of fried chicken without the excess oil. The combination of spices in the breading and the sweet heat of the hot honey glaze creates a mouthwatering experience. It's also straightforward to prepare, making it ideal for both weeknight dinners and special occasions.

Ingredients

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

Chicken thighs or breasts
Buttermilk
All-purpose flour
Cornstarch
Garlic powder
Onion powder
Paprika
Cayenne pepper
Salt
Black pepper
Eggs
Panko breadcrumbs
Honey
Hot sauce
Butter

Directions

I start by marinating the chicken pieces in buttermilk for at least an hour to tenderize and infuse flavor.
In a bowl, I mix flour, cornstarch, and spices to create the seasoned coating.
I beat the eggs in a separate bowl and place the panko breadcrumbs in another.
After removing the chicken from the buttermilk, I dredge each piece in the flour mixture, dip it into the eggs, and then coat it with panko breadcrumbs.
I arrange the coated chicken on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 25-30 minutes, until the chicken is cooked through and the coating is golden brown.
While the chicken bakes, I prepare the hot honey sauce by combining honey, hot sauce, and melted butter in a saucepan over low heat.
Once the chicken is done, I drizzle the hot honey sauce over the top before serving.

Servings and Timing

This recipe yields approximately 4 servings. The preparation time is about 15 minutes, with a marinating time of at least 1 hour. Baking takes 25-30 minutes, so the total time is around 1 hour and 45 minutes.

Variations

For a milder version, I reduce the amount of hot sauce in the glaze.
Sometimes, I add a pinch of crushed red pepper flakes to the breading for extra heat.
I occasionally use chicken tenders instead of thighs or breasts for smaller portions.
To make it gluten-free, I substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.

Storage/Reheating

I store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes, which helps maintain the crispiness. I avoid microwaving, as it can make the coating soggy.

FAQs

How can I make the chicken extra crispy?

I ensure the chicken is well-coated with panko breadcrumbs and bake it on a wire rack over the baking sheet to allow air circulation, which helps achieve a crispier texture.

Can I use chicken wings instead of thighs or breasts?

Yes, I can use chicken wings; I adjust the baking time accordingly, typically reducing it to 20-25 minutes, depending on the size of the wings.

Is there a substitute for buttermilk?

If I don't have buttermilk, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes before using it as a substitute.

Can I make the hot honey sauce less spicy?

To reduce the spiciness, I decrease the amount of hot sauce or use a milder variety. Adding more honey also balances out the heat.

What sides pair well with this chicken?

I often serve this chicken with coleslaw, roasted vegetables, or a fresh green salad to complement the flavors.

Conclusion

I find this Baked Crunchy Hot Honey Chicken recipe to be a delightful combination of textures and flavors. It's a healthier take on a classic favorite, offering the satisfaction of crispy, flavorful chicken with a sweet and spicy twist. Whether for a family dinner or a gathering with friends, this dish is sure to impress.

Baked Cream Cheese Chicken Taquitos

June 2, 2025 by Sue Leave a Comment

Baked Cream Cheese Chicken Taquitos are a delightful fusion of creamy, cheesy filling wrapped in a crispy tortilla shell. This dish brings together tender shredded chicken, smooth cream cheese, and a blend of spices, all baked to golden perfection. It's a versatile recipe that's perfect for family dinners, casual gatherings, or even as a savory snack.

Why You’ll Love This Recipe

I find this recipe to be a healthier alternative to traditional fried taquitos, without compromising on flavor or texture. The baking process yields a satisfying crunch, while the creamy filling offers a comforting richness. It's also incredibly adaptable, allowing me to tweak the ingredients to suit different tastes or dietary needs. Plus, it's a great way to use up leftover chicken!

Ingredients

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

2 cups cooked, shredded chicken
4 oz cream cheese, softened
½ cup shredded cheddar cheese
¼ cup salsa (choose your preferred heat level)
1 teaspoon ground cumin
1 teaspoon chili powder
8–10 small flour tortillas (6-inch)
Olive oil or cooking spray
Optional: ¼ cup chopped green onions or cilantro
Salt and freshly ground black pepper, to taste

Directions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a medium bowl, combine the softened cream cheese, shredded chicken, cheddar cheese, salsa, cumin, chili powder, salt, and pepper. Mix until well incorporated.
Warm the tortillas in the microwave for 20–30 seconds to make them pliable.
Place about 2–3 tablespoons of the chicken mixture onto the lower third of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
Lightly brush the tops of the taquitos with olive oil or spray with cooking spray.
Bake for 15–20 minutes, or until the tortillas are golden and crispy.
Remove from the oven and let them cool slightly before serving.

Servings and Timing

This recipe yields approximately 8–10 taquitos, serving about 4 people. The total preparation and cooking time is around 35 minutes.

Variations

I enjoy experimenting with this recipe by:

Using corn tortillas for a gluten-free option.
Adding diced green chiles or jalapeños for extra heat.
Incorporating black beans or corn into the filling for added texture and flavor.
Substituting the chicken with shredded beef for a different protein profile.

Storage/Reheating

To store leftovers, I place the cooled taquitos in an airtight container and refrigerate for up to 3 days. For longer storage, I freeze them on a baking sheet before transferring to a freezer-safe bag, where they can be kept for up to 2 months. When ready to eat, I reheat them in the oven at 375°F (190°C) for 10–15 minutes until they're heated through and crispy.

FAQs

Can I make the filling ahead of time?

Yes, I often prepare the filling a day in advance and store it in the refrigerator. This makes assembly quicker when I'm ready to bake the taquitos.

How can I prevent the tortillas from cracking?

Warming the tortillas before filling and rolling them makes them more pliable and less likely to crack.

Can I use a different type of cheese?

Absolutely. I sometimes use Monterey Jack, Pepper Jack, or a Mexican cheese blend, depending on what I have on hand.

Are these taquitos suitable for freezing?

Yes, they freeze well. I freeze them before baking for the best results, then bake from frozen, adding a few extra minutes to the cooking time.

What dipping sauces pair well with these taquitos?

I like to serve them with sour cream, guacamole, salsa, or a creamy cilantro-lime sauce for added flavor.

Conclusion

Baked Cream Cheese Chicken Taquitos are a delicious and versatile dish that's easy to prepare and sure to please a crowd. Whether I'm serving them as an appetizer, main course, or snack, they never fail to impress. Give this recipe a try, and enjoy the delightful combination of creamy filling and crispy tortilla!

Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad)

June 2, 2025 by Sue Leave a Comment

I love crafting these gyro bowls, which bring together tender lamb or beef meatballs seasoned to perfection, nestled atop zesty lemon rice, and adorned with creamy tzatziki and a refreshing cucumber-tomato salad. This dish is a delightful fusion of flavors and textures, offering a satisfying meal that's both hearty and refreshing.

Why I Love This Recipe

I find this recipe incredibly flavorful and straightforward to prepare. The meatballs are simply mixed and baked, the rice is infused with lemon for a bright note, and the tzatziki and salad add a cool, crisp contrast. It's a versatile dish that I can prepare ahead of time, making it perfect for meal prepping or quick weeknight dinners. Plus, it's a hit with my family, making it a go-to in my meal rotation.

Ingredients

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

For the Meatballs:

1 pound ground lamb or beef (lamb preferred)
¼ cup minced onion
3 cloves garlic, minced
1 large egg
½ cup finely crumbled feta cheese
1 teaspoon Greek seasoning
½ teaspoon salt

For the Tzatziki:

1–2 cloves garlic, minced or pressed
¼ teaspoon salt, to taste
Half of one European cucumber, peeled, grated, and drained
1 cup plain yogurt, drained
1 tablespoon chopped fresh mint, plus more to taste
1 tablespoon chopped fresh dill
Freshly ground black pepper, to taste
1 tablespoon olive oil

For the Lemon Rice:

2 cups cooked rice (white or brown)
Juice of one half lemon (approximately 1 tablespoon)
¼ teaspoon salt, to taste

For the Cucumber & Tomato Salad:

1 cup tomatoes, diced, halved, or chopped
1 cup diced cucumber, drained
1 tablespoon olive oil
½ teaspoon salt, to taste

Recommended Garnishes (All Optional):

Hummus
Olive oil
Crumbled feta
Kalamata olives
Chopped dill
Chopped parsley
Sumac
Pitas

Directions

For the Meatballs:

Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper and lightly spray with cooking spray.
In a large mixing bowl, combine all meatball ingredients. Mix gently until just combined to avoid overworking the meat.
Using a scoop or your hands, form the mixture into 14–20 meatballs, depending on your preferred size.
Place the meatballs on the prepared baking sheet and bake for 15–20 minutes, or until cooked through and browned.

For the Tzatziki:

In a small bowl, combine the minced garlic and salt. Let it sit for a few minutes to mellow the garlic's sharpness.
Add the grated and drained cucumber, yogurt, chopped mint, chopped dill, black pepper, and olive oil to the bowl. Mix well.
Adjust seasoning to taste and refrigerate until ready to serve.

For the Lemon Rice:

In a medium mixing bowl, combine the cooked rice, lemon juice, and salt. Stir well to incorporate and adjust seasoning as needed.

For the Cucumber & Tomato Salad:

In a small mixing bowl, combine the diced tomatoes, diced cucumber, olive oil, and salt. Stir gently to combine and adjust seasoning to taste.

To Assemble the Bowls:

In each bowl, layer a portion of lemon rice, a few meatballs, a generous spoonful of tzatziki, and a scoop of the cucumber-tomato salad.
Garnish with your choice of optional toppings like hummus, olives, or crumbled feta.
Serve with warm pitas on the side, if desired.

Servings and Timing

This recipe yields approximately 4 servings. The total preparation time is about 35 minutes, with 15 minutes for prep and 20 minutes for cooking.

Variations

Protein Swap: I sometimes use ground chicken or turkey instead of lamb or beef for a leaner option.
Grain Alternatives: For a low-carb version, I replace the rice with cauliflower rice.
Dairy-Free: To make it dairy-free, I omit the feta and use a dairy-free yogurt for the tzatziki.
Spice Level: I adjust the Greek seasoning or add a pinch of cayenne pepper to the meatballs for extra heat.

Storage/Reheating

I store the meatballs, rice, tzatziki, and salad in separate airtight containers in the refrigerator. They keep well for up to 4 days. To reheat, I warm the meatballs and rice in the microwave or on the stovetop until heated through. I assemble the bowls just before serving to maintain freshness and texture.

FAQs

How can I prevent the meatballs from becoming tough?

I make sure not to overmix the meat mixture and handle it gently when forming the meatballs. This helps keep them tender.

Can I prepare any components ahead of time?

Yes, I often prepare the meatballs, rice, tzatziki, and salad ahead of time and store them separately. This makes assembly quick and easy when I'm ready to eat.

What can I use if I don't have Greek seasoning?

I create a simple mix using oregano, thyme, rosemary, and a bit of garlic powder as a substitute for Greek seasoning.

Is there a vegetarian version of this recipe?

Absolutely. I replace the meatballs with falafel or grilled halloumi cheese for a vegetarian option.

Can I freeze the meatballs?

Yes, I freeze the cooked meatballs in a single layer on a baking sheet, then transfer them to a freezer-safe container. They can be frozen for up to 2 months.

Conclusion

These gyro bowls are a delightful combination of flavors and textures that I find both satisfying and refreshing. They're versatile, allowing for various substitutions to suit dietary preferences, and are perfect for meal prepping. Whether I'm serving them for a family dinner or preparing lunches for the week, they never fail to impress.

Balsamic Grilled Vegetables

June 2, 2025 by Sue Leave a Comment

Grilled vegetables are one of my favorite side dishes when summer rolls around, and these balsamic grilled vegetables are simply perfect. Tossed in a tangy and slightly sweet balsamic marinade, then grilled to tender perfection, they bring vibrant color and flavor to any meal.

Why You’ll Love This Recipe

I love how easy and healthy this recipe is. It’s naturally vegan, gluten-free, and incredibly versatile. Whether I'm serving it alongside grilled meats, folding it into pasta, or piling it on a sandwich, the deep flavor from the balsamic marinade always shines through. Plus, it’s a great way for me to use up any vegetables I have lying around.

ingredients

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

Zucchini
Red bell peppers
Yellow bell peppers
Red onion
Mushrooms (like cremini or portobello)
Olive oil
Balsamic vinegar
Garlic cloves, minced
Salt
Black pepper
Fresh herbs (like thyme or rosemary), optional

directions

I start by washing and slicing all the vegetables into evenly sized pieces to ensure they grill evenly.
In a large bowl, I whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.
I toss the vegetables in the marinade and let them sit for at least 20–30 minutes so they soak up all the flavors.
While they marinate, I preheat the grill to medium-high heat.
I arrange the vegetables on the grill or use a grill basket for smaller pieces, cooking them for about 3–5 minutes per side, or until they are tender with charred edges.
Once done, I remove them from the grill and serve immediately, garnished with fresh herbs if I like.

Servings and timing

This recipe serves 4 people as a side dish. The total time is about 45 minutes, including 30 minutes of marinating and around 15 minutes of grilling.

Variations

Sometimes I like to switch things up by adding eggplant or asparagus to the mix. If I’m craving a spicy kick, I add red pepper flakes to the marinade. For a richer flavor, I might sprinkle the finished vegetables with grated Parmesan or crumbled feta before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat them, I use a skillet over medium heat or pop them in the oven at 350°F for about 10 minutes. They can also be enjoyed cold in wraps or salads.

FAQs

How long should I marinate the vegetables?

I usually marinate them for at least 20–30 minutes, but if I have time, letting them sit for a few hours intensifies the flavor even more.

Can I grill the vegetables in the oven?

Yes, when I can’t use an outdoor grill, I use the oven broiler. I place the marinated vegetables on a baking sheet and broil them, turning once, until they’re nicely charred and tender.

What kind of balsamic vinegar should I use?

I prefer using a good-quality, aged balsamic vinegar because it has a richer, slightly sweet flavor that really enhances the vegetables.

Can I make these ahead of time?

Absolutely. I often grill them a day ahead and store them in the fridge. They reheat well and taste even better the next day.

What can I serve with balsamic grilled vegetables?

I love serving them with grilled chicken, steak, or tofu. They also make a great topping for pizza or a filling for sandwiches and wraps.

Conclusion

These balsamic grilled vegetables are a delicious, healthy, and colorful addition to any meal. Whether I’m firing up the grill for a weekend barbecue or just want an easy side for dinner, this recipe always delivers big flavor with minimal effort.

Almond Cherry Cookies

June 2, 2025 by Sue Leave a Comment

These Almond Cherry Cookies are soft, buttery treats with a sweet maraschino cherry tucked inside each one. Topped with a cherry-flavored glaze and a sprinkle of decorating sugar, they’re perfect for holidays, parties, or a simple indulgence.

Why I Love This Recipe

I love how these cookies blend almond and cherry flavors into something truly nostalgic and comforting. The dough is easy to work with, and hiding a cherry inside each cookie makes them feel special. The glaze on top adds just the right amount of sweetness and color, making them look as good as they taste.

Ingredients

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

slivered almonds
unsalted butter
powdered sugar
vanilla extract
all-purpose flour
salt
maraschino cherries
maraschino cherry juice
almond extract
milk
red decorating sugar (optional)

Directions

I start by preheating the oven to 350°F and lining baking sheets with parchment paper.
I pulse the slivered almonds in a food processor until they’re finely ground.
In a mixing bowl, I cream together the butter and powdered sugar until it’s fluffy, then stir in the vanilla.
I combine the flour, salt, and ground almonds in another bowl and mix it into the butter mixture until a soft dough forms.
I take a tablespoon of dough, flatten it slightly, and wrap it around a cherry half, rolling it into a ball.
The dough balls go on the baking sheets, spaced out, and I bake them for about 12–14 minutes until the bottoms are just golden.
I let the cookies cool on the pan for a few minutes before transferring them to a wire rack.
For the glaze, I mix powdered sugar, cherry juice, almond extract, and milk until it’s smooth and drizzly.
Once the cookies are cool, I drizzle them with the glaze and finish with a sprinkle of decorating sugar.

Servings and Timing

Servings: About 36 cookies
Prep Time: 20 minutes
Cook Time: 12–14 minutes
Total Time: Approximately 35 minutes

Variations

I sometimes swap the almond extract for vanilla for a milder flavor.
For a nut-free version, I leave out the almonds and use a bit more flour to balance the dough.
If I want something even more decadent, I dip the bottoms in melted chocolate.
Using different colored sugars can make them match any celebration or holiday.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days.
If I want to keep them longer, I freeze them before glazing, then thaw and glaze before serving.
There’s no need to reheat, but if I do, 5–10 seconds in the microwave softens them nicely.

FAQs

Can I use almond flour instead of slivered almonds?

Yes, I can use almond flour. I just make sure to measure by weight for the most accurate texture.

Can I make the dough ahead of time?

Definitely. I wrap it tightly and store it in the fridge for up to two days, then bring it to room temperature before baking.

Do I need to dry the cherries before baking?

Yes, I always blot the cherries dry with paper towels to avoid extra moisture in the dough.

Can I skip the glaze?

Sure, but I find the glaze adds a lot of flavor and helps hold the decorating sugar.

What’s the best way to keep the cookies soft?

I store them in a sealed container with a slice of bread—it helps retain moisture.

Conclusion

These Almond Cherry Cookies are a beautiful and flavorful treat that always impress. I love how simple they are to make and how festive they look on any dessert table. Whether I’m baking for a holiday or just treating myself, these cookies always hit the mark.

Grilled Chicken & Avocado Salad Bowl

June 2, 2025 by Sue Leave a Comment

A Grilled Chicken & Avocado Salad Bowl is my go-to when I want something fresh, filling, and packed with flavor. With juicy grilled chicken, creamy avocado, crisp vegetables, and a zesty dressing, it’s everything I crave in a nourishing bowl. It’s a satisfying meal I can pull together quickly without compromising on taste or nutrition. Grilled Chicken & Avocado Salad Bowl

Why You’ll Love This Recipe

I love how this salad brings together a balance of protein, healthy fats, and crunch. The grilled chicken adds a smoky, savory depth, while the avocado gives it that creamy bite I always enjoy. It’s perfect for lunch, dinner, or even meal prep throughout the week. I can easily customize it with whatever veggies I have on hand, and it still turns out delicious every time.

ingredients

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

Boneless, skinless chicken breasts
Olive oil
Garlic powder
Paprika
Salt and black pepper
Ripe avocados
Cherry tomatoes
Cucumber
Red onion
Romaine lettuce or mixed greens
Fresh lime juice
Optional: cilantro, feta cheese, or a drizzle of balsamic glaze

directions

I start by marinating the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. I let it sit for at least 15–20 minutes to soak up the flavors.
While the chicken is marinating, I prep the vegetables. I chop the lettuce, halve the cherry tomatoes, slice the cucumber and red onion, and cube the avocado.
I grill the chicken on medium-high heat for about 6–7 minutes per side or until fully cooked. Then, I let it rest before slicing it thinly.
I assemble the salad bowls by layering the greens, then adding the sliced chicken, avocado, tomatoes, cucumber, and onion.
I finish it off with a squeeze of fresh lime juice and any optional toppings I’m in the mood for.

Servings and timing

This recipe makes 2 hearty servings. From start to finish, it takes about 30 minutes:

Prep time: 15 minutes
Cook time: 15 minutes

Variations

When I want to mix things up, I swap the chicken for grilled shrimp or tofu for a vegetarian version. Sometimes I add black beans or corn for extra texture and flavor. If I feel like turning up the heat, I use a chipotle-lime marinade instead. For the dressing, a simple vinaigrette or a creamy Greek yogurt-based dressing works beautifully.

storage/reheating

I store the salad components separately in airtight containers to keep everything fresh. The grilled chicken stays good in the fridge for up to 3 days and can be reheated in a skillet or microwave. I slice the avocado fresh when I’m ready to eat to avoid browning. If I’m meal prepping, I assemble the salads without the dressing and avocado until just before serving.

FAQs

How do I know when the chicken is fully cooked?

I check that the chicken is no longer pink in the center and has an internal temperature of 165°F using a meat thermometer.

Can I make this salad ahead of time?

Yes, I often prep the chicken and veggies ahead and assemble the bowls when I’m ready to eat. I just wait to cut the avocado and add dressing until serving.

What can I use instead of lime juice?

I sometimes use lemon juice or a light vinaigrette if I don’t have lime on hand. Both add a nice tangy flavor.

Can I grill the chicken on a stovetop?

Absolutely. I use a grill pan or even a regular skillet over medium-high heat when I can’t use an outdoor grill.

Is this salad low-carb?

Yes, this salad is naturally low in carbs, especially if I skip any sweet dressings or croutons.

Conclusion

This Grilled Chicken & Avocado Salad Bowl is a reliable favorite when I need a quick, wholesome, and flavorful meal. It’s easy to make, totally customizable, and packed with everything I love in one bowl. Whether I’m prepping meals for the week or enjoying a casual dinner, this salad always hits the spot.

Strawberry Cheesecake Rolls

June 2, 2025 by Sue Leave a Comment

These Strawberry Cheesecake Rolls are a delightful fusion of creamy cheesecake filling and sweet strawberry flavor, all wrapped in a crispy, golden shell. Drizzled with a luscious strawberry sauce, they make the perfect dessert for special occasions or whenever I crave something indulgent and satisfying.

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into an elegant and impressive treat. The creamy filling, fresh strawberry notes, and crunchy texture create a beautiful balance of flavors and sensations. It’s quick to prepare, easy to customize, and always a hit with friends and family.

Ingredients

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

Cream cheese
Powdered sugar
Vanilla extract
Fresh strawberries (diced)
Egg roll wrappers
Oil for frying
Strawberry sauce or jam (for drizzling)

Directions

I start by mixing cream cheese, powdered sugar, and a splash of vanilla extract until smooth and creamy.
I fold in the diced strawberries gently, making sure they’re evenly distributed.
I lay out an egg roll wrapper, place a spoonful of the cheesecake mixture in the center, and roll it up tightly, sealing the edges with a dab of water.
I heat oil in a deep pan and fry the rolls until they’re golden brown and crispy on all sides.
After letting them cool slightly on a paper towel, I drizzle them with strawberry sauce for the perfect finish.

Servings and timing

This recipe yields about 8 rolls and takes roughly 10 minutes to prepare and 10 minutes to cook, so I have it ready in just 20 minutes. It serves 4 people generously as a dessert.

Variations

I sometimes swap strawberries for raspberries or blueberries for a different fruity twist. For a chocolaty version, I mix in mini chocolate chips with the filling or drizzle with melted chocolate instead of fruit sauce. Using flavored cream cheese, like strawberry or honey walnut, also adds an extra punch of flavor.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F for about 5–7 minutes until they’re crisp again. I avoid microwaving them, as it makes the shell soggy.

FAQs

How do I keep the rolls from opening while frying?

I make sure to seal the edges with water and roll them tightly. Letting them rest for a few minutes before frying also helps them hold together.

Can I bake these instead of frying?

Yes, I can bake them at 400°F for about 15–18 minutes until golden brown. I brush them lightly with oil first to get that crispy finish.

Can I make them ahead of time?

Absolutely. I assemble the rolls and refrigerate them (uncooked) for up to a day. I just fry or bake them fresh when I’m ready to serve.

What’s the best oil for frying these?

I prefer using a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Can I use frozen strawberries?

I can, but I make sure to thaw and drain them well to avoid extra moisture making the filling too runny.

Conclusion

Strawberry Cheesecake Rolls are the kind of dessert I keep coming back to—simple, elegant, and totally irresistible. Whether I'm treating myself or sharing with others, these rolls never fail to impress with their creamy centers and crispy shells.

Strawberry Cheesecake Rolls

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 rolls
Category: Dessert
Method: Frying
Cuisine: American
Diet: Vegetarian

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Description

Strawberry Cheesecake Rolls are a delightful dessert featuring a creamy cheesecake and fresh strawberry filling wrapped in crispy golden egg roll wrappers, drizzled with strawberry sauce for a luscious finish.

Ingredients

8 oz cream cheese, softened
⅓ cup powdered sugar
1 tsp vanilla extract
½ cup fresh strawberries, diced
8 egg roll wrappers
Oil for frying (vegetable, canola, or peanut oil)
¼ cup strawberry sauce or jam, for drizzling
Water for sealing edges

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Instructions

In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold in the diced strawberries until evenly distributed.
Place an egg roll wrapper on a clean surface, add a spoonful of the cheesecake mixture in the center, roll tightly, and seal edges with water.
Heat oil in a deep pan to 350°F (175°C), and fry rolls until golden brown and crispy on all sides.
Drain on paper towels, let cool slightly, then drizzle with strawberry sauce before serving.

Notes

Swap strawberries with raspberries or blueberries for variety.
Add mini chocolate chips or use flavored cream cheese for extra flavor.
Store leftovers in the fridge up to 3 days and reheat in oven or air fryer.
Can be baked at 400°F for 15–18 minutes for a healthier option.

Nutrition

Serving Size: 2 rolls
Calories: 280
Sugar: 10g
Sodium: 180mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Mini Taco Cupcakes with Zesty Ground Beef and Cheese

June 2, 2025 by Sue Leave a Comment

These Mini Taco Cupcakes are a fun, bite-sized twist on classic tacos, layered with zesty ground beef, melty cheese, and crispy wonton wrappers baked to golden perfection. They’re ideal for parties, game days, or a simple weeknight dinner when I’m craving something deliciously different.

Why You’ll Love This Recipe

I love how this recipe combines all the best taco flavors into an easy-to-eat cupcake shape. The wonton wrappers give a delightful crunch, while the seasoned beef and gooey cheese bring the familiar taco flavor I know and love. It’s quick to prepare, kid-friendly, and always a hit at gatherings. Plus, it’s super customizable based on what I have in the fridge.

ingredients

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

Ground beef
Taco seasoning
Water
Shredded cheddar cheese
Wonton wrappers
Salsa
Sour cream (optional, for topping)
Sliced green onions (optional, for garnish)

directions

I start by preheating the oven to 375°F (190°C) and spraying a muffin tin with non-stick spray.
Then I brown the ground beef in a skillet over medium heat, breaking it up until it’s fully cooked.
I drain the excess fat, stir in the taco seasoning and water, and let it simmer until thickened.
I press a wonton wrapper into each muffin cup and add a spoonful of the beef mixture, followed by a sprinkle of cheese.
I repeat the layers (wonton, beef, cheese) to fill the cup.
I bake for 12–15 minutes, until the edges are golden brown and crispy.
Once out of the oven, I let them cool slightly, then top with salsa, sour cream, and green onions if I like.

Servings and timing

This recipe makes about 12 mini taco cupcakes. Prep time takes around 15 minutes, and baking takes 15 minutes. In total, I can have these ready in just 30 minutes.

Variations

Sometimes I like to switch up the protein and use ground turkey or shredded rotisserie chicken. I’ve also made them vegetarian by using black beans and corn instead of meat. For extra heat, I’ll mix in some diced jalapeños or a dash of hot sauce. Swapping cheddar for pepper jack cheese gives it a spicy twist I enjoy.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 8–10 minutes to keep the wrappers crispy. They can also be microwaved for 30–60 seconds, though they’ll be softer.

FAQs

How do I keep the wonton wrappers from getting soggy?

I make sure to bake them until golden and serve them shortly after. Using less wet ingredients and layering properly helps keep them crisp.

Can I make these ahead of time?

Yes, I often prepare them a day ahead and reheat them just before serving. They hold up well if reheated in the oven.

What can I use instead of wonton wrappers?

If I don’t have wonton wrappers, small flour tortillas cut to size work in a pinch, though they won’t be as crispy.

Can I freeze taco cupcakes?

Absolutely. I freeze them after baking and let them cool completely. Then I reheat from frozen in the oven at 350°F for about 15 minutes.

Are these spicy?

Not by default, but I can make them spicy by adding hot salsa, chili flakes, or spicy cheese.

Conclusion

Mini Taco Cupcakes with Zesty Ground Beef and Cheese are one of my go-to recipes when I want a playful, satisfying dish that’s full of flavor and fun to eat. They’re easy to whip up, great for feeding a crowd, and endlessly customizable to suit whatever I’m craving.

Mini Taco Cupcakes with Zesty Ground Beef and Cheese

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Author: Sue
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 mini taco cupcakes
Category: Appetizer
Method: Baking
Cuisine: Mexican-Inspired
Diet: Halal

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Description

Mini Taco Cupcakes with Zesty Ground Beef and Cheese are a fun, bite-sized take on traditional tacos. With layers of seasoned beef, melted cheddar, and crispy wonton wrappers, they're perfect for parties, weeknight dinners, or game day snacks.

Ingredients

1 lb ground beef
1 packet taco seasoning
¼ cup water
1 cup shredded cheddar cheese
24 wonton wrappers
½ cup salsa
¼ cup sour cream (optional, for topping)
2 tablespoons sliced green onions (optional, for garnish)

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Instructions

Preheat oven to 375°F (190°C) and spray a 12-cup muffin tin with non-stick spray.
Brown the ground beef in a skillet over medium heat, breaking it up until fully cooked.
Drain excess fat, stir in taco seasoning and water, and simmer until thickened.
Press a wonton wrapper into each muffin cup. Add a spoonful of beef mixture and sprinkle with cheese.
Repeat layers with another wonton wrapper, more beef, and more cheese.
Bake for 12–15 minutes until edges are golden brown and crispy.
Cool slightly, then top with salsa, sour cream, and green onions as desired.

Notes

Use ground turkey or black beans for a lighter or vegetarian option.
Store leftovers in the fridge for up to 3 days.
For best texture, reheat in the oven.
Can be made ahead and reheated before serving.

Nutrition

Serving Size: 1 taco cupcake
Calories: 160
Sugar: 1g
Sodium: 340mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 10g
Cholesterol: 30mg

Veggie Cream Cheese

June 2, 2025 by Sue Leave a Comment

This veggie cream cheese is creamy, colorful, and bursting with fresh flavor. I love spreading it on bagels, crackers, or even using it as a dip for crisp veggies. It's an easy way to add more vegetables into a snack or breakfast while keeping things tasty and satisfying.

Why You’ll Love This Recipe

I love how versatile this recipe is. It works beautifully as a spread, dip, or filling for wraps and sandwiches. The combination of crunchy vegetables and smooth cream cheese is both comforting and refreshing. It takes just minutes to prepare and stays good in the fridge all week, making it a perfect make-ahead option.

ingredients

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

cream cheese, softened
broccoli, finely chopped
red bell pepper, finely diced
carrot, shredded
green onion, finely chopped
garlic powder
onion powder
salt and pepper to taste

directions

I start by softening the cream cheese at room temperature so it’s easier to mix.
Then I finely chop the broccoli, red bell pepper, green onion, and shred the carrot.
In a medium bowl, I combine the softened cream cheese with the vegetables.
I add garlic powder, onion powder, salt, and pepper to taste.
I mix everything together until well combined and creamy.
I chill the mixture for at least 30 minutes before serving to allow the flavors to blend.

Servings and timing

This recipe makes about 1.5 cups, which serves 6 to 8 people as a spread or dip.
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add a dash of hot sauce or a pinch of cayenne pepper for a bit of heat. Chopped cucumbers or radishes make a nice addition for extra crunch. For a dairy-free option, I use a vegan cream cheese base and it turns out just as creamy and flavorful.

storage/reheating

I store this veggie cream cheese in an airtight container in the fridge for up to 5 days. I don’t recommend freezing it, as the texture changes once thawed. There's no reheating needed—just give it a good stir before serving again.

FAQs

How do I make this recipe dairy-free?

I use any plant-based cream cheese alternative that’s available at the store. The taste stays fresh and the texture remains smooth.

Can I use frozen vegetables?

I prefer fresh vegetables for the best crunch, but thawed and well-drained frozen veggies can work in a pinch.

What’s the best way to serve this?

I love it on a toasted bagel, but it’s also great as a dip for crackers, chips, or fresh vegetable sticks.

Can I make this ahead of time?

Absolutely. I often make it a day ahead—it actually tastes better after the flavors have melded in the fridge.

What if I don’t like broccoli?

I swap the broccoli for other vegetables like celery or finely chopped spinach if I want to switch things up.

Conclusion

This veggie cream cheese is a quick, easy, and delicious way to boost any breakfast or snack with freshness and flavor. I like that it's simple to make, endlessly customizable, and always a hit with guests or kids. It's a staple in my kitchen that never goes to waste.

Veggie Cream Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: 1.5 cups (serves 6 to 8)
Category: Spread
Method: Mixing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This veggie cream cheese is a creamy, flavorful spread packed with fresh, crunchy vegetables. Perfect for bagels, crackers, or as a dip, it's an easy, versatile, and colorful way to enjoy more veggies.

Ingredients

8 oz cream cheese, softened
¼ cup broccoli, finely chopped
¼ cup red bell pepper, finely diced
¼ cup carrot, shredded
2 tablespoons green onion, finely chopped
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper to taste

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Instructions

Soften the cream cheese at room temperature for easier mixing.
Finely chop the broccoli, red bell pepper, green onion, and shred the carrot.
In a medium bowl, combine the softened cream cheese with the chopped vegetables.
Add garlic powder, onion powder, salt, and pepper to taste.
Mix everything together until well combined and creamy.
Chill the mixture for at least 30 minutes before serving to allow flavors to blend.

Notes

Add a dash of hot sauce or cayenne for heat.
Try cucumbers or radishes for added crunch.
Use vegan cream cheese for a dairy-free version.
Store in an airtight container in the fridge for up to 5 days.
Stir before serving; do not freeze.

Nutrition

Serving Size: 2 tablespoons
Calories: 80
Sugar: 1g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 2g
Cholesterol: 20mg

Taco Spaghetti

June 2, 2025 by Sue Leave a Comment

Taco Spaghetti is the perfect fusion of two comfort food favorites—spaghetti and tacos—combined into one cheesy, flavorful, and satisfying dish. It brings all the zesty spices of a taco to the creamy, saucy texture of pasta, making it a delicious weeknight dinner that’s quick to throw together and a hit with everyone at the table.

Why You’ll Love This Recipe

I love how this dish comes together in just one pot, making cleanup a breeze. It's hearty, flavorful, and kid-friendly. I get the rich tomato sauce and beefy taco flavor with the creamy texture of melted cheese and spaghetti noodles all in every bite. It’s also easy to customize and spice up just the way I like it.

Ingredients

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

Ground beef
Spaghetti noodles
Taco seasoning
Diced tomatoes (with green chilies, if I want a kick)
Tomato sauce
Cream cheese
Cheddar cheese, shredded
Water or beef broth
Olive oil
Onion, diced
Garlic, minced
Optional toppings: chopped cilantro, sour cream, jalapeños

Directions

I start by heating olive oil in a large skillet or pot and sautéing the diced onion until it’s translucent.
Then I add the minced garlic and cook for about 30 seconds before adding the ground beef. I cook the beef until browned, draining any excess fat.
I stir in the taco seasoning and mix well so the meat is evenly coated.
Next, I add the diced tomatoes, tomato sauce, and water or broth. I stir to combine everything thoroughly.
I break the spaghetti noodles in half and add them to the pot, making sure they’re submerged in the liquid.
I bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 15 minutes, stirring occasionally to prevent sticking.
Once the pasta is cooked, I stir in the cream cheese until it melts and combines with the sauce.
I sprinkle in the shredded cheddar cheese, stirring until it's melted and everything is creamy and smooth.
I serve hot, topped with my favorite taco garnishes.

Servings and timing

This Taco Spaghetti recipe makes about 6 servings. It takes around 10 minutes to prep and about 25 minutes to cook, so I can have dinner on the table in roughly 35 minutes.

Variations

I like to switch it up by using ground turkey or chicken instead of beef. If I want it spicier, I use hot taco seasoning or add some crushed red pepper flakes. For a healthier version, I use whole wheat spaghetti and low-fat cheese. Sometimes I toss in black beans or corn for more texture and flavor.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I add a splash of water or broth to loosen up the sauce and microwave it in intervals, stirring in between. It also reheats well on the stovetop over medium-low heat.

FAQs

How can I make this recipe less spicy?

I use mild taco seasoning and plain diced tomatoes without green chilies to keep the heat level low.

Can I use a different type of pasta?

Yes, I’ve made this with penne, rotini, and even macaroni. Any pasta works as long as I adjust the cooking time slightly.

Is it possible to make this dish vegetarian?

Absolutely. I swap the ground beef for plant-based crumbles or black beans and use veggie broth instead of beef broth.

Can I make Taco Spaghetti ahead of time?

Yes, I prepare it a day in advance and store it in the fridge. I just reheat it when I’m ready to serve.

What toppings go well with Taco Spaghetti?

I like to top it with sour cream, chopped cilantro, diced avocado, green onions, or crushed tortilla chips for added crunch.

Conclusion

Taco Spaghetti is one of those dishes I come back to again and again because it’s easy, tasty, and so comforting. Whether I’m feeding my family or just looking for a hearty meal that comes together fast, this recipe always hits the spot. Print
Taco Spaghetti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Author: Sue

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 servings

Category: Dinner

Method: Stovetop

Cuisine: Fusion

Diet: Halal
Print Recipe

Pin Recipe
Description

Taco Spaghetti is a one-pot fusion dish combining the bold flavors of tacos with the creamy, comforting texture of spaghetti. It's cheesy, zesty, and perfect for a quick, family-friendly dinner.
Ingredients
1 lb ground beef

8 oz spaghetti noodles

1 packet taco seasoning

1 can (10 oz) diced tomatoes with green chilies (optional for spice)

1 can (8 oz) tomato sauce

4 oz cream cheese

1 cup shredded cheddar cheese

2 cups water or beef broth

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

Optional toppings: chopped cilantro, sour cream, jalapeños
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Instructions
Heat olive oil in a large pot over medium heat and sauté the diced onion until translucent.

Add minced garlic and cook for 30 seconds.

Add ground beef and cook until browned. Drain excess fat.

Stir in taco seasoning and mix until meat is evenly coated.

Add diced tomatoes, tomato sauce, and water or broth. Stir to combine.

Break spaghetti noodles in half and add to the pot, ensuring they’re submerged.

Bring to a boil, then reduce heat and simmer covered for 15 minutes, stirring occasionally.

Once pasta is cooked, stir in cream cheese until melted and well combined.

Add shredded cheddar cheese and stir until melted and creamy.

Serve hot with optional toppings.
Notes
Use mild taco seasoning and plain diced tomatoes for a less spicy version.

Whole wheat spaghetti and low-fat cheese can make it healthier.

Try ground turkey or chicken for a different flavor.

Store leftovers in the fridge for up to 3 days.

Reheat with a splash of broth or water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
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Homemade Cinnamon Toast

June 2, 2025 by Sue Leave a Comment

Homemade Cinnamon Toast is a nostalgic, sweet breakfast or snack made by spreading a buttery cinnamon-sugar mixture over slices of bread and baking until golden and bubbly. It’s simple, comforting, and always satisfying.

Why I Love This Recipe

I love this recipe because it brings together warm, toasty bread with the rich, buttery sweetness of cinnamon sugar. It reminds me of childhood mornings and lazy weekends. It's fast to make, uses basic ingredients I always have on hand, and fills the kitchen with the most comforting aroma.

Ingredients

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

¼ cup unsalted butter, at room temperature
¼ cup granulated sugar
1½ teaspoons ground cinnamon
½ teaspoon vanilla extract
Pinch of salt
4 slices of white bread

Directions

Preheat the oven to 350°F (175°C).
In a small bowl, mix the softened butter, sugar, cinnamon, vanilla extract, and salt until smooth.
Spread the mixture evenly over each slice of bread, covering the surface completely.
Arrange the slices on a baking sheet.
Bake for 10 minutes until the toast starts to crisp around the edges.
Switch the oven to broil and broil for 1-2 minutes until the tops are golden and bubbling—watch closely to prevent burning.
Remove from the oven and let cool slightly before serving.

Servings and Timing

Servings: 4 slices
Preparation Time: 5 minutes
Cooking Time: 12 minutes
Total Time: 17 minutes

Variations

Swap white bread with sourdough, whole wheat, or thick-cut brioche.
Use brown sugar instead of granulated sugar for a deeper, caramel-like flavor.
Add a pinch of nutmeg or cardamom to the cinnamon mixture for a spiced twist.
Try drizzling a bit of maple syrup on top before serving.
For a crunchier version, toast the bread lightly before adding the cinnamon spread.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days.
To reheat, place in a 350°F (175°C) oven for 5-7 minutes. Avoid the microwave to keep it crisp.

FAQs

What type of bread should I use?

I usually go for soft white bread, but thick slices like Texas toast or hearty breads like sourdough work beautifully too.

Can I make the cinnamon spread ahead of time?

Yes, I make the spread in advance and keep it in the fridge for up to a week. Just let it soften before using.

Is broiling necessary?

I like using the broiler to caramelize the top, but if I’m short on time or want a softer finish, I skip it.

Can I use margarine instead of butter?

I prefer butter for flavor, but margarine works if that’s what I have on hand.

How do I prevent it from getting too dark?

I make sure to watch closely while broiling—it can go from golden to burnt in seconds.

Conclusion

This Homemade Cinnamon Toast is the perfect blend of sweet, buttery, and crispy. It’s quick to make, full of cozy flavor, and perfect for breakfast or an afternoon treat. I always keep this recipe in my back pocket for when I want something comforting without much effort.

Homemade Cinnamon Toast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 4 slices
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Homemade Cinnamon Toast is a comforting and nostalgic breakfast or snack featuring buttery, cinnamon-sugar goodness spread over toasted bread. Simple yet indulgent, it's a timeless treat for any time of day.

Ingredients

¼ cup unsalted butter, at room temperature
¼ cup granulated sugar
1½ teaspoons ground cinnamon
½ teaspoon vanilla extract
Pinch of salt
4 slices of white bread

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Instructions

Preheat the oven to 350°F (175°C).
In a small bowl, combine softened butter, granulated sugar, ground cinnamon, vanilla extract, and a pinch of salt. Mix until smooth.
Spread the cinnamon butter mixture evenly over each slice of bread.
Place the slices on a baking sheet.
Bake for 10 minutes.
Switch oven to broil and broil for 1-2 minutes until bubbly and golden.
Remove from oven and let cool slightly before serving.

Notes

Use whole wheat, sourdough, or brioche for variation.
Brown sugar or honey can be used as sweetener alternatives.
Add nutmeg or cardamom for extra flavor depth.
Top with fruits or maple syrup for added indulgence.
Store in an airtight container at room temperature for up to 2 days.
Reheat in the oven at 350°F (175°C) for 5-7 minutes for best texture.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 9g
Sodium: 90mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg